Tipsy Times

My son Christian is here for a couple of days and thankfully, is whipping me into shape...technologically and otherwise! He is a whiz with this computer and has helped me gather all (well, most all) of my thoughts and dreams to date under one site...this blog. Feel the love, big love...this is not an easy task! I have a mind that can spin in many directions and formatting it into one spot can be quite like herding wild cats. And so, to balance the order and structure that technology demands, we are cutting loose in the kitchen.

Horses are a favorite animal of mine...they are precious and sweet, like big dogs. (Gosh, I should do a post on my pony Topper! Oh, we had such great times!  Ha...you see how challenging trying to stay focused is? Ok, getting the GPS in my mind back on track...) The Kentucky Derby ran this weekend and while not a fan of horse racing per se, I have to watch the Derby and marvel at those magnificent animals and pray for a safe race. Mint Juleps are the perfect go-with and after several years of different recipes, I think we mashed up a winner of our own. In fact, they were so good on Derby day, we had one last night, too! What the heck. Our mint is quite robust this year and if you need some, give me a shout. It is growing everywhere!!!

Mint Julep


6-8 mint leaves
1 Tablespoon sugar
crushed ice
2 1/2 ounces bourbon
simple syrup (1 part sugar to 1 part water and boiled 5-7 minutes)
sprigs of mint


Put mint leaves and sugar in the bottom of a cup or heavy glass. Crush and mash well. Fill cup with crushed ice, pour in bourbon and top off with a splash of simple syrup. Garnish with a sprig of mint. Yum. Serves 1

Now, Christian is also a confirmed vegetarian and conservationist and I have learned so much about food and helping the environment from him. Both he, his wife Reshma and sister Melissa (all veggies) are whizzes in the kitchen and have been cooking since they were knee high (hmmm...I sense another the post on those early cooking days!) When Christian was in college, there was a favorite restaurant in Boston called Brown Sugar that served Drunken Noodles, fiery and luscious, and although the name suggests otherwise, made without a drop of alcohol. And so, with Mint Juleps in hand, here is the homemade version we cooked up.


Drunken Noodles

1-14-ounce packages 1/4-inch-wide flat rice noodles* (we used 1 14 ounce package Tinkyada brand Brown Rice Pasta "Fettuccine/Pad Thai" size)
1/4 cup vegetable oil (we used combo of coconut and olive oil)
12 garlic cloves, chopped
1/4 cup chopped fresh Thai chilies* (we used 1 Anaheim, 1 Hungarian and 1 jalapeno)
1 16 ounce package extra firm tofu
1/4 cup fish sauce (nam pla or nuoc nam)* (we used 1/4 cup mirin)
1/4 cup black soy sauce* (we used organic shoyu soy sauce)
1/4 cup Golden Mountain sauce* or light soy sauce (organic shoyu)
1 tablespoon sugar
4 large plum tomatoes, each cut into 6 wedges
4 Anaheim chilies or Italian frying peppers, or 2 green bell peppers (about 12 ounces total), cut into strips
1/2 cup fresh Thai basil leaves* or regular basil leaves
We also decided it needed some onions and a few shitaki mushrooms for "chew".


The ingredients with an * could be available in specialty groceries or markets, but we couldn't find them here and our substitutions worked well. If not a veggie, you can use 1 1/2 pounds of chicken instead of the tofu.



Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain.


Meanwhile, heat oil in heavy large pot over medium-high heat. Add garlic and Thai chilies; sauté 30 seconds. (we did this a little longer) Add tofu and next 4 ingredients and sauté until tofu is cooked through, about 4 minutes. Add noodles, tomatoes, and Anaheim chilies; toss to coat. Transfer to large platter, sprinkle with basil leaves, and serve.


Serves 4-6.

Party On!

Hallmark must be in over-drive because it seems I have missed more than several holidays in March already and oodles slipped by me in February. No, not the big ones like Valentines' Day and Lincoln's and Washington's birthdays (remember how fun those were to celebrate separately with a jelly roll "log" cake for Lincoln and sweet cherry something for Washington??) Most of the other "special days" I hadn't heard of but I bet some of you feted the margarita on National Margarita Day, right? Anyone??? I will try to remind those of you who missed it when I remember exactly which day in Feb it was! I have got to read the fine print in my day planner better...certainly it knows all these important dates!! Anyway, onward to March.

March is National Peanut Butter Month and National Have a Friend Over for Dinner Month ( as well as my birth month, Paddy's Day, Daylight Savings Day, Vernal Equinox...) I am not kidding; each week is jam-packed with excuses to have a party or two or three.

March began while I was at my mom's soothing her over the first anniversary of my dad's death. Except for a few blips and crazy weather, things went pretty well. A tear or two or several but overall, she (and I) talked through the remembrances and nearly finished up all the legal/administrative stuff. I am really glad that the first year is behind us. It was great to hear her recall some of their moments together with a little laughter instead of such deep sadness. I do worry about her loneliness and so, among other things I had to do, I also threw a few parties for her pals, not March's dinner idea but lunch.

Both of us love to trying out new recipes on guests (consider yourself warned!) and without knowing it, did give March and peanut butter its due. For one party, our guests were world travelers and so we wanted a fun exotic dish to serve. You can vary this recipe in so many ways. Our guests included two omnivores and two veggies and so I actually made two versions, one with local bay scallops (oh my, they were back in season this year with a salty-sweetness that was amazing!) and the other with tofu. While not a fan of soy, I found this tofu one terrific.

West African Stew

2 tablespoons peanut oil

1 large white onion, diced

1 teaspoon Worcestershire sauce

1 jalapeno pepper, minced

1 large sweet potato, peeled and sliced

1 tart apple, diced (sprinkle with lemon juice to prevent browning)

1 14-ounce can veggie broth

1/2 cup chunky peanut butter

2 tablespoons curry powder

1 teaspoon Tabasco

1/2 teaspoon coconut extract

2 tablespoon orange marmalade

1 pound bay scallops or firm organic tofu ( note: original recipe called for chicken, turkey or shrimp but I had to "make it mine" and substitute sustainable alternatives for omnivores and vegetarians)

1 cup brown rice (cook with 2 cups liquid)

In a large skillet, heat peanut oil over medium heat until hot. Add onions, Worcestershire sauce and minced jalapenos. Saute until onions are brown. Add sweet potato and apple. Stir in 1/2 cup veggie broth. Add peanut butter, stirring until it is absorbed. Turn down heat to low and simmer 5 minutes. Add curry, Tabasco, coconut extract, marmalade and simmer 30 minutes, adding remaining broth as needed. While the stew cooks, prepare rice. About 5 minutes before serving, add in scallops or tofu and heat through. To serve, ladle over a bed of rice and top with a merriment of condiments: chopped almonds or peanuts, flaked coconut, sliced bananas, etc.

Serves 4.

A New Queen of Green

I have always considered myself a Swiss chard kind of gal. I love the buttery, soft texture of those delicious greens and "rainbow" chard is in a class of deliciousness all by itself. Well...in keeping with turning over some new leaves in 2010, there is a new Queen in town and it is kale. Oh my gosh..I ignored Her Majesty for so long! Ms. Kale looked rather unruly, curled up and stubborn...kind of like the my own head of hair that I have to deal with every morning. Who wants to deal with that in a food, too? Then, one day, I got a taste of a lemony kale and avocado salad and I was hooked, absolutely hooked...addicted, really and have been eating platefuls of it almost every day for two weeks. Yum...like candy or even ice cream, which for me is like saying, kale is almost its own food group!

Since my kale discovery, it has been kind of like wearing red and noticing everyone else who is also wearing red because now I am seeing all sorts of wonderful sounding kale recipes...soups, frittatas, quiches, and more salads. Here is a new one I gobbled up last night.

Queen of Green Salad

2 1/2 cups shredded or chopped kale (select fresh, tender-looking leaves)

1/4 cup toasted almonds

1/4 cup shredded aged cheddar cheese (no dye, please)

1/2 cup roasted, cubed butternut squash (any winter squash is good here or sweet potatoes)

1 tablespoon fresh lemon juice

2 tablespoons extra virgin olive oil

Freshly ground black pepper and sea salt

Grated pecorino or other hard cheese (optional and to taste)

Toss together kale, almonds, shredded cheddar and squash. Season to taste with lemon juice, extra virgin olive oil, sea salt and black pepper. Place on 2 plates (or 1) and garnish with grated pecorino cheese. Savor every bite! Can serve 2, but I am making no promises there.

Oh, and while we are on "new leaves" for the new year, there are a couple of changes to this blog. I will be offering vegetarian recipes only and so now it is a "less wheat, no meat" blog and I also hope to expand on the "green-ness" with other tips for healthier people, healthier communities and a healthier planet. Have you got any to share??