Les Couleurs

Hats

Roussillon ochre

Lunch in southern France 

The speed and rhythm of life in France is enchanting.  Cafe au lait and croissant in the morning, buying a freshly baked baguette for dinner, lunch in a bistro with a glass of rose....

Felines and umbrellas

 I will definitely return to Provence, for the beauty, the people and the exquisite food.  Above all, I want to take more photos throughout.

Wall - Fontaine de Vaucluse

My parents' neighbor in France feeds this tabby each day.  He meows loudly at passerbys and will rub your leg for a pet.  The indoor cat peeked out as he waited.

Let me in

Le Platane, in Apt, served one of the best lunches that I have ever had.  The food was delicious and presented by the equally delightful waitress and owner.  It was a warm day and the outdoor seating is ideal, draped with trees and pink umbrellas.

Le Platane umbrellas

Roussillon

Roussillon was one of many lovely towns visited on my trip to Provence.  My parents have been often and thought of an equally interesting and breathtaking trip each day. Travel is vital and this trip, unequaled.

Woodpile

Roussillon overlooks the first ochre quarries of over 200 years past. The rich pigments are reflected in the buildings and clothing of southern France.

Summer shop

More overexposed photos, but you still see the hues of the region reflected in the architecture.

 Light

Blue door

Le Marche - Apt

I have recently returned from a dream vacation in a small village in the Provence region of southern France.  My parents have been going for nearly a decade and showed me all of the wonderful sights throughout the area.  As both my father and I have a passion for cooking, and my mother and I appreciate good clothing, we made many trips to lovely outdoor markets.  They had everything I had imagined and more.

Apt Saturday market

I inadvertently re-set my camera to ensure that I overexposed many photos.  I have done my best to salvage as many as possible.  Fortunately, my father the photographer, was able to show me the error and how to fix it.  

Saturday evening dinner

One of these lovely artichokes made for a complete lovely meal, after the requisite cheese and baguette, and accompanied by a lovely local rose wine.

Sweet cherry tomatoes

May colors and the start of baking

For many of us in the Northeast this spring is especially appreciated.  Each warm day passing adds new flowers and leaves.  I can once again wander with my camera listening to the birds sharing my delight.

Three Happy Trees

 Pink skirt

I cook and bake with the seasons, although I seem to be off the norm with baking.  I rarely make muffins, breads or other delights in the winter, but open windows and early sunlight bring on my yen for baking. 

Banana Nut muffins

April spring warmth in the South End

This was our first true spring weekend in Boston.  Still chilly in the morning, but warmed up quickly.  I drove into the city and wandered.  Happiness

Hidden Doorway

 Harriet Tubman House

 Sunlit fire escape

Cabbage Soup adventure Days 5-7

I thought that Day 5 would be one of my favorites, "meat" and tomatoes only.  After breakfast I was craving greens and I didn't feel great at the end of the day either. Cabbage soup was the saving grace.

Veggie Sausage and tomatoes Day 5

Day 6 was easy being vegetables and protein.  This was my first bit of tofu in 6 days and I had missed it the most of anything.  The ginger broccoli tofu was my favorite meal of the week.

                                                                                Ginger Broccoli and Tofu Day 6

Day 7 being only fruits and vegetables was a good finale.  I had become a little tired of the soup on day 6, but enjoyed it for lunch this day.  This is when I went out with a bang over dinner with my aunt, bread and shrimp.

               Raspberry Kale Avocado smoothie Day 7

I have most definitely reduced my carbohydrate intake and plan to make the soup for a general workday lunch.  It is good, filling and nutritious.  I will add new veg for variety over the weeks.  I had missed baking and thought that a new corn muffin recipe would be a great way to celebrate.  Not what I had hoped for, but a recipe that I can tweak and improve.

Raspberry Corn muffin experiment Day 8

Cabbage soup cleanse meals days 2-4

I have completed the 7 day cabbage soup "cleanse" as I think of it.  Overall, I enjoyed it, a couple of interesting days, and one that surprised me.  I will do it again with modifications in late spring.

Each day includes unlimited cabbage soup.  Day 2 is vegetables, non-starchy, only.  In the morning you get one potato, and that made me nauseous.  The rest of the day was a challenge, but a yummy one.  This salad was delicious, asparagus, avocado, cucumber and red leaf lettuce with a small amount of lemon and olive oil dressing.  

Day 2 lunch

I chose mushrooms to give this cabbage, kale, onion and ginger stir-fry more depth and weight.  It felt like a full meal with the meatiness of the mushrooms and the long pieces of cabbage mimicking noodles.

                                                                      Day 2 dinner

Both fruits and vegetables (non-starchy) on Day 3 was easier than veg alone.  It allowed making a smoothie with a scoop of avocado for creaminess and kale to lighten the sweetness.


                                 Day 3 breakfast smoothie

I thought that Day 4 would be the most challenging, not the case at all.  The rich smoothies at the beginning and end of the day, with a couple of bananas and cabbage soup the rest of the day, was quite good.  I was full and ready for Day 5.

Day 4 breakfast & evening dessert

Cabbage Soup Day 1

Today is Day One of the Cabbage Soup Cleanse.  My sister and I are following the Divas Can Cook plan.  It is known as a weight loss tool, I am approaching it a a way to re-set my body for spring eating and cooking.



                                                     Happy Kitchen Poster

                     Watermelon Berry Salad

         

                                                      

Divas Can Cook 7 day cabbage-soup diet

                                                                                                              Soup makings                          

First bowl of Cabbage Soup

Today has been good.  The soup is tasty and my fruit choices have made me happy, especially the watermelon.  A red potato is baked for tomorrow, to be followed by veg (non-starch) only and cabbage soup.

Apple walnut cake

                             Vegan Apple Walnut Cake

This recipe uses my favorite egg substitute, flax eggs.  One flax egg = 1 Tbsp freshly ground flax seed + 3 Tbsp warm water, mixed well and set aside for 15 minutes minimum, 30 minutes to an hour if possible.  Flax eggs work well in whole grain muffins and breads, not so well in something with a smoother texture.

Chia eggs are a better option for pastries and cakes.  It is the same recipe: one chia egg = 1 Tbsp ground chia seed + 3 Tbsp warm water.  If you grind more seeds than needed for the recipe, store in a sealed ziploc bag in the refrigerator. 

Apple cake slices

Whole Wheat Apple Cake  This is on the Holy Cow vegan recipe site.  I wanted to bake something with apples and this came up.  Delicious and easy to make!

Warmth and cold

The third storm in two weeks with the potential of 2 more feet of snow is descending upon us.  I am happy for my photographs as a reminder of warmth and sunshine.                               

                                          Savannah tree

Hiking was a fortunate blessing until the end of January this year.  Although cold, it was easy to navigate even the back trails.

Frozen fall 

Orange Ginger glazed Tempeh

Orange Ginger Tempeh over Quinoa 

I found this recipe years ago online and now make from memory, it is one of the hardiest dishes that I make. The greens and tempeh carry sweet, rich and salty flavors of the sauce in different ways.  I find quinoa, with its slight bite, to be the grain (seed) of choice.

Orange Ginger glazed Tempeh
Serves 2-4 (4 if accompanied by a salad)

• 1 8oz package tempeh
• 1 cup orange juice
• 1 large knob ginger peeled and grated
• 2 large cloves garlic, minced
• 2 Tbsp soy sauce
• 1 Tbsp agave syrup
• Olive oil
• 1 large bunch broccoli rapini or kale
• 1 cup (dry) quinoa, prepared

-Whisk together orange juice, ginger, garlic, soy sauce and agave syrup.  Set aside

-Slice tempeh in half lengthwise, and into any preferred shape of equal size

-Steam tempeh in a steamer basket for 5 minutes

-Heat 2 Tbsp olive oil in large pan

-Add tempeh and brown on all sides, add more olive oil as needed

-Pour in orange juice mixture

-Cook over medium heat, turning the tempeh occasionally until liquid is reduced to half, approximately 10 minutes

-Add broccoli rapini, stir over heat until cooked lightly

-Serve over quinoa, season with soy sauce as desired

Different winter light

                              Glorious tree on the Charles

Light and color strike me more than ever before.  Seeing which photos are carried more by light or color, and those that balance both.  

The picture below is one of my rare instances of catching exactly what I saw.  It was a very cold morning at sunrise on my walk to work.  This was with my Canon SD1200 Power Shot, I had brought it just in case.

Early morning Malden

It was a cold, gray day in mid-November.  Fortunately, somebody made the decision to save the riverside park across from a busy mall.  I parked at Target and wandered about.  

                                                                         Flat light and autumn color

We were extremely fortunate this winter, not seeing our first significant snowfall until late January.  I was able to go out on Christmas day in only a light zip-up jacket. 

Christmas Walk

Stormy breakfast

Red Quinoa Porridge

It's blizzard time in New England, snowed in until the streets can be cleared.  Baking sounded good this morning, but after perusing scone recipes my mind wandered to a warm whole grain porridge.

This porridge is nourishing and satisfying, full of protein and amino acids.  The slight crunch of the course salt adds a lovely layer of flavor to contrast the sweet of raisins and agave syrup.

Red Quinoa Porridge
Serves 4

• 1 cup (dry) prepared quinoa
• 1/4 cup soy or almond milk
• 1/2 cup chopped walnuts
• 1/2 cup raisins (or other dried, fresh or frozen fruit)
• 1/2-1 tsp cinnamon
• 1/4 tsp vanilla
• Agave syrup to taste
• Course salt to taste

-Heat soy milk over low heat

-Add cinnamon, vanilla, raisins and walnuts

-Cook until raisins are plump

-Add quinoa, stir until heated through

-Drizzle with agave syrup and lightly salt to taste.

Light and trees

                       Back Bay Magnolias

There is a freedom to being fairly new to photography and using a real camera for the first time.  I never know what will actually result from my clicking of the shutter button.  

My father, a photographer, discovered his passion early on and is a constant source of inspiration and support.  My sister followed with her own style, and fortunately both are willing to listen to my questions, teach me and suggest fun techniques.

 Malden Cemetery 

That being said, I know that I like light and trees.  Trees are tranquil, and combined with good light, are splendid.  Picking up a camera has opened my eyes to a new world.  Thank you for looking.

                                Roots

Salad Nicoise

                                                                              Jenn's Salad Nicoise

I found a variety of organic fingerling potatoes at Whole Foods and couldn't resist.  As I crave salads year round, this was a satisfying meal on a chilly fall evening.  You can add any vegetables that you desire, green beans are commonly in the traditional Salad Nicoise, as is tuna.  The thyme compliments the mustard dressing and potatoes, bringing the dish together.  

Colors in your food is one of the easiest way to ensure well-rounded health. 

                               Salad Nicoise 

Salad Nicoise

Serves 2

• 3 cups salad greens
• 1/2 small red onion sliced in rings
• 1/4 kalamata olives, pitted and halved
• 6 cooked artichoke hearts, quartered (canned)
• 1/2 cup cherry tomatoes, cut in half
• 1/2 avocado, cubed
• 1 pound fingerling potatoes, or 2 medium red / yukon gold potatoes
• Mustard
• Olive oil
• Dried or fresh thyme
• Salt and pepper

-Place potatoes in a medium pot and fill with cold water, turn on high heat until just boiling
-Reduce heat to medium and cook until the potatoes are just tender throughout
-Remove potatoes from heat and drain, cut potatoes in half and put in a bowl to the side
-Mix 3 Tbsp of mustard with 1 - 1 1/2 tsps of dried thyme and a pinch of salt and pepper
-Add olive oil to the mustard mixture and whisk until preferred consistency and taste, add more salt and pepper if needed
-Pour half of the mustard dressing over the potatoes and stir until coated
-Divide greens, onion slices, olives, artichoke hearts, tomatoes and avocado between two large salad bowls.
-Add potatoes evenly between the two bowls and mix.  Add dressing until the vegetables are lightly coated.

Vegan Chocolate Chip Cookies

Cooking and baking ebb and flow in my life.  I am often struck with the urge to cook on a 95 degree day and have  a salad on the coldest winter evening.  Usually my body listens to the weather, but I enjoy the surprise whims.

Chocolate Chip Walnut Cookies

Baking has fallen to the back burner as of late and filled with cooking.  I used to make these cookies for my best friend almost weekly, which fell to the wayside with work and life.  I agreed to make him a  batch this weekend.  

The recipe is from Isa Chandra Moskowitz, brilliant vegan chef and baker.  I increased the molasses and chocolate chips, along with a handful of walnuts.  Walnuts are extremely high in omega-3 fatty acids.  They contain anti-inflammatory properties and are traditionally thought of as brain food due to their similar shape.

                                                                                            Vegan Walnut Chocolate Chip Cookies

Chocolate Chip Walnut Cookies
Heat oven to 350
Original Recipe: Vegan with a Vengeance by Isa Chandra Moskowitz
Makes 18-24 cookies

• 1/2 cup vegan non-hydrogenated margarine (or organic butter)
• 1/2 cup + 2 Tbsp sugar
• 3/4 Tbsp blackstrap molasses
• 1 tsp vanilla extract
• 1/4 cup unsweetened plain soy milk (more if needed)
• 1 1/4 cup white wheat flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup chocolate chips
• 1/2 cups chopped walnuts

-Sift together flour, baking soda, and salt in a medium bowl.

-Cream together margarine and sugar with an electric beater in a large bowl.

-Add molasses, soy milk and vanilla extract to the large bowl and mix together.

-By hand, mix dry ingredients with wet until just combined, add more soy milk if needed.

-Fold in chocolate chips and walnuts.

-Spoon dough (approximately 2 Tbsp per cookie) on the sheet 1-2 inches apart

-Bake in batches for 8-12 minutes until golden brown.

Vietnamese Hot and Sour Soup

Before moving to Massachusetts, I lived in Idaho for nearly a decade.  I had the best Vietnamese Hot and Sour Soup at Can Tho restaurant, now closed from what I can tell.  It was a small Korean/Vietnamese restaurant run out of an old train car.  When I wanted a delicious and reparative meal, this was my favorite.  Tomato and pineapple wedges float with celery and prawns throughout the sweet, sour and spicy broth.  Topped with cilantro and bean sprouts, it is complete.     

                                                                        

                    Hot and Sour Soup

       

           












Cooking with tamarind has been a goal of mine, this soup was the perfect first meal.  It did not disappoint, I just need to tweak a few measurements before I share this recipe.  With the season for comforting soups upon us, this will be a staple.

                                                                                                Vietnamese Hot and Sour Soup

This is truly a lovely dish.  I serve it over sweet brown rice for a complete meal.

Vietnamese Hot and Sour Soup

Serves 4

• 5 cups good quality vegetable stock
• 3 Tbsp Tamarind paste
• 1/2 lb or more prawns, shelled and de-veined (or tofu cubes)
• 1 1/2 Tbsp chili paste
• 12 cherry tomatoes halved
• Bean Sprouts
• 1 cup pineapple chunks, or fresh pineapple cubed
• 1 large shallot, finely diced
• 2 garlic cloves, minced
• 1/2 cup cilantro, chopped
• 3 1/2 Tbsp soy sauce (or fish sauce)
• 2 Tbsp sugar
• 1 celery stalk, sliced

-Pour 1/2 cup of boiling water over tamarind paste, let sit for 30 minutes.  Strain water and tamarind through a finely meshed sieve into a bowl.

-Saute shallot and garlic in a large pot until softened.  Add chili paste and cook for 1 minute.

-Add vegetable broth, prepared tamarind liquid, soy sauce, and celery to the shallot and garlic saute.

-Bring to a low boil.

-Add tomatoes, pineapple chunks and 1/2 of cilantro

-Cook over medium-high heat until tomatoes soften, about 5 minutes.

-Add prawns (or tofu) and cook until just done.

-Serve with bean sprouts and remaining cilantro

*I like to add some of the pineapple juice if using canned pineapple.  It adds another level of sweet.

If you like heat, to add a bit more of the chili paste at the end, or serve with a bit of of sliced habanero.

*Also, for a stronger pineapple taste, add pineapple with the prawns.