Sweet Potato, Avocado, Goat Cheese, Ginger Sushi

We love sushi and have a blast experimenting with new ideas for sushi night. Typically it just involves "what do we have in the fridge tonight?!" Tonight we had sweet potato, avocado, goat cheese and ginger and turns out those are all super yummy in sushi. The recipe below is the outline for how to make the sushi and you can mix and match the different main ingredients in whatever combinations suit you. We did four maki rolls for tonights dinner; one avocado, sweet potato and goat cheese, one just avacado, one just ginger and sweet potato, and one combination of all the ingredients.


Ingredients:
1 Cup Rice (we like to use jasmine)
2 Cups Water (for the rice)
1 1/2 tablespoons rice vinegar
1/2 teaspoon salt
2 teaspoons sugar
Soy Sauce
Wasabi
Maki Rice Paper
1 large sweet potato
1 avocado
Sliced ginger

Goat cheese
Plastic Wrap
Bamboo rolling mat

(we got 4 big rolls out of this amount, enough to feed 2-3 maybe 4 people)

1. Prepare the rice in a rice maker
2. Once cooked add the rice vinegar, sugar and salt
3. Set rice aside and allow to cool
4. Prep the ginger, avocado, and sweet potato
-microwave the sweet potato for about 3 minutes or stir fry your choice (you want it to be cooked and soft but not mushy)
-slice the avocado into medium thick slices
-slice ginger
5. Now you're ready to roll!
- How to Roll Maki-
1. Moisten hands in bowl of equal parts water and rice vinegar
2. Cut off the top quarter of each nori sheet along the short end. PLace nori sheet shiny side down on a sushi mat covered with plastic wrap.
3. Press the rice onto the nori with your hands leaving a one inch border on 1 long end of the nori. Add your fillings of your choice( different combinations of all the main ingredients, to your liking)
4. Lift the edge of the nori closest to you; fold it over the filling. Life the bottom edge of the sushi mat; roll it toward the top edge, pressing firmly on the sushi roll.
5. Keep rolling the nori to the top edge; press the sushi mat to seal the roll. Let sit seam side down for five minutes.
6. Slice about half an inch from each end of the roll and cut the roll into 5 pieces.
7. Dip your tasty rolls into mixture of wasabi and soy sauce and enjoy!

This could be you!

Too much Kale!

This spring we planted an ambitious amount of kale starters and now... KALE KALE KALE!! Here are a few great ways to make a great kale dish for the side or main course.
 
Spicy Kale Salad
1 bunch young kale
juice of 1 lemon and lime
1/4 cup dried cranberries
2-3 tablespoons olive oil
pinch of salt
1/4 teaspoon ground cayenne pepper
1/4 teaspoon fresh pepper
1 clove garlic, smashed and finely diced
1/4 cup parmesan

Soak cranberries in lime juice and wash the kale cutting into thin 1/4” ribbons. Remove the cranberries from the lime juice, and whisk the juice into the olive oil until it emulsifies. Add the lemon, lime, salt, spice, pepper and garlic. Toss everything together and bam! Kale spicy salad that is sure to please.

Quinoa and Kale Salad

1 cup quinoa, rinsed and drained
1/3 cup dried cranberries
olive oil, for cooking
a small chunk of purple onion, thinly sliced
1 small bunch of kale, thinly sliced
salt and pepper
1/4 cup walnuts
whole lemon squeezed

In a medium pot cook the quinoa as directed on the packing. Once finished, drain if needed and take off the heat. While it is still warm, add the cranberries, cover and set aside to cool.

In a medium skillet set over medium-high heat, heat a drizzle of oil and sauté the onion for a couple minutes, until soft. Add the kale the pan and cook for about 5 minutes until wilted. Season with salt.

Add the kale to the quinoa, along with the walnuts and lemon. Drizzle with oil and season with salt and pepper. Toss and enjoy!

Our Winter and Spring

Spring 2013

Winter 2012/2013

Happy Summer Solstice! Lemon Balm Tea Time

Today is the first day of summer and what better way to celebrate than some homemade garden grown lemon balm tea.

First Day of Summer's Garden Bounty

Lemon balm is  a member of the mint family, is considered a calming herb with many uses. It was used as far back as the Middle Ages to reduce stress and anxiety, promote sleep, improve appetite, and ease pain and discomfort from indigestion.The crushed leaves, when rubbed on the skin, are used as a repellant for mosquitos and is also used medicinally as an herbal tea, or in extract form. It is claimed to have antibacterial and antiviral properties. Lemon balm tea is just the trick for stress and anxiety issues and a great way to start your summer.

Lemon Balm grows vigorously and should not be planted where it will spread into other plantings. It is often considered a weed and can get out of control quickly. So use it up make some tea!!

Leah's Luscious Lemon Balm Tea (Iced):

You will need:
Mason Jars/ Tea Container
2 Handfuls of Fresh Lemon Balm
Some honey
Boiling water
Optional: Lemon, Lime or Spearmint to add to taste

Boil a pot of hot water
Pick your lemon balm get about two handfuls
Wash in a bowl of cold water and shake to dry
Place in the bottom of the mason jar or container that you choose to use bruise and tear a few of the leaves to release the favor.
Add boiling water carefully and then add your honey and optional items to taste. 
Let cool to room temperature and then place in the fridge for at least two hours. 

For and added kick!

Chamomile Lemon Balm Tea:
Do the same as above but take freshly picked and dried chamomile put in a tea ball and steep in the lemon balm tea mixture they blend very nicely together and can really make you relax! 

Home Grown Chamomile and Lemon Balm

Let the scratch brewing begin

Scratch brewing season! We started the season off last weekend planting our Cascade hops, Black Lace Elderberry, Juniper, Raspberries, Lemon Balm, Bee Balm, Moonshine Yarrow. All ingredients for our scratch brewing experimental beers for brewing this spring and summer. We got lucky this year and saved some money by finding the plant sale at the senior center, talk about a good deal! Who could turn down those old folks in their Lions Club vests! 

Here are how some of these plants are used in brewing:

Juniper: Can be propagated from seeds, but germination may take up to two years. Cuttings are a more reliable method. To harvest pick the berries starting in the second year (Bummer none this year) after they turn color; the needles can be picked throughout the season. Brewing: Foliage and berries have be en used to flavor traditional ales and gin in the Netherlands for centuries. Use fresh berries 1-2 tablespoons late in the boil for a ginlike flavor, use the leaves 1-4 ounces to the secondary fermenter to give a bittersweet aroma. 

Elder: We bought the blacklace elderberry plant. Harvest: Harvest flowers when they are open, berries when fully riped. Brewing: Use 2 ounces of the flowers for dry hopping. Use 1-6 pounds of berries to add a sweet, honeylike flavor to fruit beer. WARNING: Flowers and berries are edible the bark and leaves are poisonous and shouldn't be eaten!!

Lemon Balm: Harvest: Cut the leaves just before plants flower. Use fresh or dry immediately after harvest. Brewing: Use 1/2 an ounce of the fresh leaves late in the boil to add a strong lemon scent and flavor. 

Yarrow: Harvest: Pick the leaves and flowers soon after the plants come into bloom. Brewing: Used to bitter 1/2 ounce of fresh leaves or blossoms early in the boil for a mild bittering. 

Source: The Homebrewer's Garden & The Drunken Botanist 

We also planted the hops. Which took a full day of clearing blackberry bushes and digging holes. We used a large bamboo pole and hemp twine for our trellis. This year we planted eight Cascade rhizomes from Hops Direct.   

Building the hop trellis

Tommy also started the season off with a scratch brew of Dandelion Bitter Ale. This ale is a bright brown-orange and cloudy, with a sour piquancy unlike that of hops. Yield 5 gallons. 

Stewing the Dandelions

Dandelion Bitter Ale-

Grain Bill:

5.00 lbs. Maris Otter

0.75 lbs. Bairds Crystal 60*L

0.50 lbs. Dingemans Aromatic Malt 17-21*L

1.00 lbs. Briess Victory Malt 28*L

Adjuncts:

2.00 lbs. Dandelions (flowers, stalks, leaves, and roots); soaked multiple times & cleaned well

1.00 oz. Kent hops (15 minutes prior to flameout)

2.00 oz. homegrown hops (2 minutes prior to flameout)

Mash the grains from above at 153 degrees for one hour.  Boil the dandelions for 45 minutes then remove the large matter.  Fifteen minutes before flameout, add the Kent hops (I used store-bought pellets).  Two minutes before flameout, add the homegrown hops (I used this past season's hops, so they were a little tamed from before).

This year it was a Dandelion Bitter instead of Dandelion Cream Ale.  It was also all-grain brewed (using Brew-In-A-Bag, aka BIAB), so the efficiency took a slight hit, but the OG was at 1.045 or so.

Finding a clean place to pick the Dandelions is the hard part

Cranberry Walnut Bread

Cranberry Walnut Bread is my favorite and when we moved to Seattle two years ago I went on a long hunt to find the cities best. To my sheer surprise I couldn't find any in Seattle! Finally after asking the hundred (well like 4th) bakery in town and they told me to "google it" I decided it was time to make my own.

Here is my simple easy no fuss Cranberry Walnut Bread Recipe:

Makes enough to share!

You will need:

• 2 cups warm water, not hot 
• One packet of Yeast
• 2 teaspoons salt
• 5-ish cups flour, all-purpose or wheat
• 1 Cup of Cranberries (more or less depending on you)
• 1 Cup of Walnuts (more or less depending on you) I like to get the cranberries and walnuts from the bulk section it is cheaper this way.

To Do:

1. Mix the yeast into the water.
2. Combine the salt with two cups flour.
3. Add the flour and salt to the water, stirring.
4. Add the rest of the flour and continue to stir until the dough holds together and is not wet.
5. Add the cranberries and walnuts
6. Place the dough onto a clean, floured surface and knead. If you need to add more flour do so you want it to more sticky than dry. 
7. Knead until you can hold the dough up to the light and stretch a portion of it and you can see light through it before it breaks. App. 10 minutes
8. Shape the bread into two or three Italian-shaped loaves or several mini-loaves. Do this by pressing the dough flat and folding it into thirds, or by rolling it up. Put the ugly seamed side down and tuck under the ends. Place the loaves on a lightly greased pan. 
9. Set on top of the fridge or other out of the way place, the oven is too hot and will kill the yeast.
10. Let rise until about doubled in size. App. 45 minutes 
11. Preheat the oven to 450 degrees Fahrenheit. 
12. Slash the top of the loaves several times diagonally, and place a small pan of water on the bottom rack. This makes the crust nice and soft. This is optional however so if you want to keep it simple don't mess with it. 
13. Put the dough in the oven. 
14. Bake 12 to 20 minutes or more, depending on the size of your loaves and pans.
15. Tap the bread; if it sounds hollow, it’s done or take an instant read thermometer. If the temp reads 190 to 210, it’s done.
16. Remove let cool a little and enjoy! 

Our Seattle Summer & Fall