Hi there! I know it's been a while since I last posted something. I have been extremely busy working , leaving me next to zero time to publish my work on social media, and I am also having an incredible time being an urban farmer. Yes, I am still doing photography but these days, it is mostly product shooting until the weather gets better and we can go outside to play. This afternoon's fun project was a loaf of zucchini bread. I do not expect this load to last very long. It is absolutely delicious! To your health my friends!
MY ORGANIC LIFE
My vegetable garden is presently in full production and along with it comes a lot of processing. This afternoon was mostly spent making two loaves of zucchini bread and one loaf of " Death by chocolate zucchini bread" . I came across the last recipe one year ago on Delish.com . Look it up, you won't regret it.
Yesterday, the snow fell heavily in the valley followed by freezing rain. Since I am not going anywhere, I might as well cook. Today's brunch at "My casa" was freekeh pancakes with wilted swiss chard and poached eggs, a recipe inspired by Sarah Britton, an incredible cook and book author. If you have never tried freekeh, please give it a go. It is absolutely delicious!. It was my first time making this dish, but most definitely not my last one.
>>> This year, my apple tree is producing a massive amount of apples. Today's project was about figuring out what I am going to do with them all. Making a large batch of applesauce came to mind<<
8Lbs tart apples
1/2 cup water
1¼ cup brown sugar
1½ tsp cinnamon
1 tsp nutmeg
Lemon zest from 2 lemons
Core and quarter the apples. Place in a large heavy duty saucepan with a closely fitting lid. Add water and cook over medium-low heat for 50 minutes or until the apples are very soft.
Pass the cooked apples through a food mill and add the sugar, cinnamon and nutmeg. Add the lemon zest.
>>> At home, I make this recipe A LOT!. It is a practical way of getting some protein in my body first thing in the morning and be on my way. Try it, it is super good!<<
12 Eggs, beaten
2 large zucchini, shredded or grated
3 large carrots, shredded or grated
1/2 teaspoon salt
butter for the pan
Preheat oven to 375F
1- In a bowl, mix together, the zucchini, carrots, eggs and salt.
2- Butter a 9 x 13 inch baking dish. Pour the egg mixture into the pan.
Bake 45 minutes.
>>> My Saturday started by making another batch of Marinara Sauce. I absolutely love this recipe and I do not get tired making it.<<
This sauce is extremely easy to make. Give it a try.
24 medium tomatoes, quartered
2 medium onions, quartered
10 garlic cloves
3 cans tomato paste
1- Wash and stem the tomatoes. Add the tomatoes and onions to a roasting pan. Toss the mixture with olive oil. Sprinkle some salt.
2- Roast at 425 for 40 minutes.
3- Place a large colander inside a large bowl and dump the pan content into the colander. Strain out the juice.
4- Place the tomato mixture in a blender. Add the tomato paste and basil. Puree until the mixture reaches the desired consistency. Dump the pureed tomato sauce into the reserved juice and stir until combines. Season with additional salt, if needed.
5- Serve immediately, or place in vacuum sealer bags. Secure the bags closed with wooden close pins and freeze overnight. Once the mixture is hard, finish sealing with vacuum sealer.
>>>>Many of you know by now that I absolutely LOVE to cook, and I am extremely committed to living a very down to earth organic life style. For that reason, I grow my own vegetables, process all my food, and make absolutely everything from scratch. My business has been on hold for a good reason. I have been extremely busy. My proteins come from local farmers and my seafood is wild caught in Alaska. In my world, there is nothing more satisfying than knowing that the food I fuel my body with is pure and lean. I am a firm believer that the human body is like a furnace. If you give it good wood, you are guaranteed to have a good fire. Last night's dinner was a typical example of what a daily meal is at my house. Check it out!<<<
It was all so delicious!
>>>>This summer is going by way too fast. I have been super busy working, playing and gardening. This year, I also decided to take a little time off to play.... one of my all time favorite things to do! My Aug/Sept issue of Fine Cooking magazine came in the mail early, so I decided to put it to good use. So far, this is what I have made.
>>>> I knew there was something I forgot to post! The incredible dessert I had today while on my little visit at King Estate. It not only looked good, it was absolutely delicious! <<<<
Aside from photography, my other passion is cooking. Now that I grow most of my vegetables, I find myself doing a lot of cooking. Truth be told, I don't mind it at all. Last night's dinner was so incredibly delicious and so easy to put together! I used some boneless chicken thighs that I marinated in cilantro, garlic, cumin, turmeric, garam masala and plain yogurt. I then soaked some bamboo skewers in water, threaded the marinated chicken on the skewers and cooked the skewers on the barbecue for a total of 8 minutes. With it, I served home grown grilled zucchini, that I sliced on a mandoline, brushed with a little olive oil, sea salt and pepper, and grilled for 2 minutes per side. It was a nice way to end a productive day.
Whatever you have planned for the day, I hope that you find the time to laugh and play. The days are getting shorter, the mornings are cooler and there is most definitely a hint of fall in the air. I don't know about you, but I am not ready for it. So today, I will be out wandering about packing it all in while I can. But first.... breakfast!
Growing your own vegetables is absolutely wonderful and it is a lot of fun. This year, I decided to expand my raise beds and grow a myriad of vegetables, herbs and fruits. I must admit I had a couple of hick ups and failures, but I learned from my mistakes and next year I will know better. This morning, I decided to harvest some fresh zucchini and make a double batch of zucchini bread. So yummy. I thought I was pretty well caught up on my zucchini harvesting until I went back in the yard this afternoon. More zucchini are ready to be picked!. Time to do some research on the 100 ways of cooking zucchini.
My vacation is slowly coming to an end. I have enjoyed my time off tremendously. It has been a lot of fun, living life doing whatever, whenever. I am already planning my next escape, but before I do that, I need to plan my upcoming photo shoot. Life is good and all is well.