P.S. I didn’t want to leave anyone out, so my book is also discounted in Australia, New Zealand, other Canadian bookstores, and in the U.S. and U.K. Click here for your favorite online bookstore. Thanks for spreading the word!!
Sauté chopped onion in oil and add spices and crushed garlic when onions soften. I added the French lentils before the rice to give them a head start for about 2 minutes. (Regular lentils cook faster and regular brown rice cooks slower, so adjust accordingly.)
Add Bay leaf. Cook the rice and lentils under pressure for 12 minutes. While they are cooking, sauté the 2-3 sliced onions until browned, then add:
1 1/2 tsp Coriander, ground
1 tsp Cumin, ground
pinch of Cayenne pepper
1/2 tsp Salt
Zucchini cubes and carrot slices sautéed with oil and salt and pepper went really well with this. We always eat it with yogurt and the cilantro is finally growing on the balcony after striking all summer, so we had cilantro.
Bonus meal: When I have leftovers, I toss the onions, lentils, and rice in the food processor, add an egg and bread crumbs and make “veggie burgers.” These are tasty fried in a pan and served with cheese and spinach or arugula or lettuce on a roll.
Regular version:
Cook the rice and lentils in a pot for about 45 minutes?????. Cool and refrigerate for later or sauté the onions and serve as above.
Half-way healthy: The healthy part is pretty obvious. 🙂 A plus is that a bean + a grain = complete protein. Half-way: If you have reluctant lentil and rice eaters, being generous with the oil and salt helps. We serve this with European “low-fat” yogurt which is basically American “high-fat” yogurt.
Cheap: French lentils generally cost more than ordinary brown lentils. Basmati brown rice costs more than ordinary brown rice, but it tastes much better. This recipe uses so many spices that you could get away with the less expensive lentils and rice.
Vote: Thumbs up! There’s something about lentils that is stress-relieving. It sounds strange but eating lentils is like popping bubble wrap. The crispy fried onions are popular. Everyone approved the colorful sautéed veggies.
In case you’re interested, here’s the new, updated cover and a bit more about the book:
If you enjoy visiting Cochem castle as much as I do, you might like the story of this inventor princess.
It’s save-the-kingdom time. . .
Can she finally use the one tool that’s never worked. . .her quiet voice?
It’s a way to spend a little more time in the Seven Kingdoms.
I’ve missed a few posts, so I thought I’d write about three panicky dinners and the tricks I used to get something half-way healthy with vegetables on the table in a hurry.
The good news: my family has noticed that I’m remembering to cook for them every once in a while. Even though I’m working on a new story. Families tend to be much more supportive of writers when they aren’t hungry.
Each week, I’ve been celebrating a vegetable in a Half-way Healthy supper.
Half-way healthy: Inspired by the local Christmas market, I made a quick supper of sautéed kale, onions, garlic, rosemary, potatoes (and the inevitable kielbasa.)
Cheap: In German grocery stores, you can buy inexpensive kale and spinach chopped and frozen into Tator-Tot-sized “pellets”. (I know, it sounds like guinea pig food, but it’s really convenient.)
Vote: The family liked the kale the first night, but I needed a change for the second dinner with the same thing. *cough*
Three Ways to Conquer Dinner:
—Use meat as seasoning. I’m sure you noticed how often the kielbasa sausage kept showing up. That’s one of the reasons I didn’t post–I could hear the groans! But one of the key techniques for “half-way healthy” dinners is to use meats as seasoning. This means that when you buy a “regular” size package of sausages (especially in Germany!), it’s going to make a LOT of meals.
—Cook under pressure. Many people swear by slow cookers or crockpots, but I’ve always had uneven results with them. From a public health standpoint, it’s unwise to re-heat frozen soups in a slow cooker, so they aren’t useful in that way. When dinner is endangered, what I want is a Fast Cooker. People around the world have been using pressure cookers to save cooking fuel and, judging from the new books at the library, they are coming back into fashion in other parts of the world. Here’s my favorite Pressure Cooker Cooking Times chart. I just bought an electric pressure cooker because it was on sale and I needed a quick way to cook at my mother-in-law’s house when the whole gang was in the kitchen. See one in action with French Chef Jacques Pepín making Game Day Chili in this video.
—Cloak your leftovers. My Fannie Farmer Cookbook talks about having frozen crepes in the freezer (as if!! Do you ever have leftover crepes??) so you can re-dress your leftovers, like adding an elegant cape to a simple dress. For example:
Transform leftover chili in a baking pan by adding spoonfuls of cornbread batter on top and baking it.
Quiche or even simpler–add a fried or boiled egg.
Put leftovers in a tortilla or flatbread.
Make “pies”
Fill cannelloni pasta or make the easy-to-fill big stuffed shells. (Speedy Tip: Fill them uncooked and bake them covered with extra water and tomato puree until tender. You don’t have to buy the “special” pasta for this. Just don’t tell my Italian friends!)
If life gives you leftovers, make pies. I added a few slices of fresh mozzarella to the leftover kale, potato, sausage stir fry and pretended that these were our beloved Kale Calzones.
–Make the Fastest Soup Possible:
Red lentils are the fastest protein in the West (and maybe in the East).
Sauté onions, garlic, and a generous hunk of ginger, peeled and minced, and sliced mushrooms in a couple tablespoons of oil (if your family likes them–they add a great flavor to the soup so consider a stick blender if you have people who don’t like “pieces” in their soups).
Slice carrots thin so they cook fast. Toss in the pot.
I added a quart of frozen chicken stock and a healthiest-possible bouillion cube.
The lentils will cook quickly–5 minutes or so–so if you want pasta, add it in EARLY. (Up to 1/2 Cup of rotini or a handful of spaghetti broken in half.)
Hope you and your families are staying healthy during the holidays!
______________
If you’d like to stay in touch, sign up for my Reader’s List. Once a month, I share new middle grade fiction, story-related freebies, and/or related blog posts. If it’s not your thing, you can unsubscribe at any time.
Half-way healthy: This supper starts off with a leek.
If you aren’t used to leeks, slice off the roots on the white end, and any wilty or tough parts on the green top. Lay it down and slice the whole thing length-wise. Wash each half well under the faucet (or you’ll have grit). After it’s washed, slice it thin across the grain. It is worth it–leeks have a nice mild-but-interesting flavor. (You can use an onion, if you don’t have a leek.)
Sauté: Sliced leek with a few chopped slices of English bacon (looked leaner than the American kind) in olive oil.
Core: Take off the outside leaves and core the Romanesco. My sous-chef a.k.a. photographer cut it into small pieces (Thanks sous-chef!). The florets don’t break off like regular cauliflower.
Even with the cover on, the Romanesco took longer to cook than I expected–about 15 minutes. It’s not as fast as broccoli. Red pepper wedges went in as the Romanesco was getting tender. I turned the heat down to keep the pepper peel tender.
Sauce: A spoonful of cornstarch dissolved in a cup or two of cold water plus a healthy bouillion cube. Add to stir-fry and heat gently until thickened.
Cooked separately: Cooked whole wheat pasta went in after the Romanesco was tender. Serve with grated parmesan cheese.
Cheap: I splurged on the Romanesco because I thought you’d enjoy how it looks. So, not cheap (under $5 or 5 Euros). But it makes a lot of food–easily supper for six adults.
Oddly, there was one head of Romanesco in the middle of a box of normal cauliflower at the local discounter (Aldi). So, it could have been cheap. If I hadn’t already splurged. Yes, I know, I’m weasel-ling.
Vote: Needs more pep. The Christmas-tree shape of the Romanesco is charming. Overall, the team went along with it, but they prefer “normal” cauliflower for flavor.
We all wished for the Chili-Garlic Puree from our grocery store in Vermont to pep things up. If you can get some, try it. 1/2 teaspoon would be perfect in this supper.
Years ago, I read in a library book (natch!) that Chili-Garlic Puree is the key to authentic Chinese cooking, but I can’t give you the source. 🙁
______________
If you’d like to stay in touch, sign up for my Reader’s List. Once a month, I share new middle grade fiction, story-related freebies, and/or related blog posts. If it’s not your thing, you can unsubscribe at any time.
Until December 3rd, use this link to sign up, so you get your free copy of TROUBLE WITH PARSNIPS. Thanks for your interest!
The Reading Wonder Giveaway for Middle Grade eBooks includes LOTS of middle grade authors, check it the whole giveaway here.
If you enjoy visiting Cochem castle as much as I do, you might like the story of this inventor princess.
It’s save-the-kingdom time. . .
Can she finally use the one tool that’s never worked. . .her quiet voice?
It’s a way to spend a little more time in the Seven Kingdoms.
This summer, my brand-new middle grade book, TROUBLE WITH PARSNIPS, took up the vegetable portion of my brain (I heard that) so dinner was often shoot-your-own-sandwich.
We interrupt our veggie challenge for a moment to bring you a word from our sponsor:
If you’d like to try TROUBLE WITH PARSNIPS at your local library, you can recommend it on Overdrive. (See image below.) Thanks for the veggie boost!
Back to our regularly scheduled veggie: To celebrate (and thank the long-suffering locals), I bring you (TA-DAAA!):
We grew a variety called “Liebesäpfel” (love apple) that were very small this year because of the drought. Small green peppers are on this pizza along with the red pepper from the store (on sale this week even though it’s November!) and zucchini. “Ace” is a favorite pepper variety that we grew both in Minnesota and in Vermont.
Pizza dough: our favorite recipe is from the KitchenAid mixer cookbook with 2 1/2 to 3 1/2 cups of flour. If you have a good mixer, you can easily double the recipe. (We left our mixer behind when we changed countries and electrical systems. Even if you use a good mixer, DO let the dough take up all the flour before you add more. Stroll by the working mixer and put a little more in every once in a while. You and the dough will be happier.)
2 1/2 tsp dried yeast, 1 c water (the same temp as your hand–it should feel like nothing), 2 tsps olive oil (the freshest you can afford), 1 tsp salt.
If you mix up the first 2 cups of flour with a big spoon in a bowl, your fingers don’t get sticky. Dump it out on a floured board and add the rest, little by little, until you like the way the dough looks. German flour has more protein than American flour so the dough won’t take as much.
IMHO, the key to EASY home-made pizza dough is adding a LITTLE flour at a time.
Pour a little olive oil in the bowl, turn the dough all around in the bowl so it’s shiny. Cover it with a kitchen towel and leave it on the counter all afternoon to get nice and puffy while you do other stuff.
Treat it like a slow-cooker meal and make it in the morning. Or the day before. (If you refrigerate pizza dough overnight, it comes out even tastier. I cover it with plastic in the fridge.)
Half-way healthy: 1 cup of whole wheat flour and 2 cups of white flour keeps the half-way healthy dough from being too heavy. Or add a little toasted wheat-germ for more B-vitamins. Fresh mozzarella is inexpensive here and lets you use a bit less cheese. Tomato puree (not sauce) keeps the salt reasonable and the pizza juicy.
To anchovy or not to anchovy? A friend of mine always puts anchovy paste in the dough, but I haven’t done that for a while. Not sure if it adds more protein than salt and fat. Does anyone know?
Cheap: Red peppers were on sale, maybe because it’s still quite warm weather for November. We used to buy a bushel of each color pepper at the end of the season from the Farmer’s Market in St. Paul (Minnesota) and then they were quite reasonable. If you freeze them ready to use (washed, seeded, and sliced), dinner is half-made.
Vote:Murmurs of mutiny!Oh no! The pizza stone method is too advanced for us. We have to wait between small pizzas because our pizza peel isn’t big. Making pizza on a huge cookie sheet makes it’s sturdy enough to pile on more veggies.
As people filled up with pizza . . . questions about possible pepperoni died away. A close call, but success!
I wish I knew how to make these pesto, tomato, mozzarella boats. We ate them in the Cinque Terre and they were marvelous:
If you enjoy visiting Cochem castle as much as I do, you might like the story of this inventor princess.
It’s save-the-kingdom time. . .
Can she finally use the one tool that’s never worked. . .her quiet voice?
It’s a way to spend a little more time in the Seven Kingdoms.
The grocery store had a variety called “Jaroma” that’s supposed to have a less “cabbage-y” odor. Not sure we noticed the difference, but the shape was like the Tendersweet. Another milder variety of green cabbage is the “point-y” one. (“Murdoc” looks like a 1920’s skirt, very flirty for a cabbage.)
The stir fry is very simple: onion, a generous hunk of fresh ginger, chopped, a few garlic cloves with the center sprout removed, 3 sausages, sliced thin and 2 carrots. When that looks sautéed, I add 1/2 a cabbage, sliced and chopped through a few times in the other direction, turn the heat down and let the cabbage slowly melt into tenderness.
A little cornstarch dissolved in cold water with the healthiest bouillon cube I could find made the sauce. 1/4 tsp of cayenne pepper added a bit of zip.
Half-way healthy: I like to “cancel out” the sausage with cabbage family vegetables and I slice the sausage as thin as possible to get the flavor. Brown rice balances this stir-fry nicely.
Cheap: The cabbage was on sale for under $2 and I only used half. If you were cooking for a mob, you could use the whole thing with another carrot and onion for balance. I froze the rest of the sausages in the package.
Vote: Thumbs up! “It would have been too sweet without the brown rice.”
If you enjoy visiting Cochem castle as much as I do, you might like the story of this inventor princess.
It’s save-the-kingdom time. . .
Can she finally use the one tool that’s never worked. . .her quiet voice?
It’s a way to spend a little more time in the Seven Kingdoms.
And we’re back! In case you missed last week, this’ll catch you up:
My family endured, uh, . . . minimalist cooking during the publishing of my first book, TROUBLE WITH PARSNIPS. But they need vitamins and writers can’t run on chocolate forever.
Hence the Challenge:
—No recipes will appear here in their entirety.
—No holds barred. If the crew orders out for pizza, you’ll get the details here.
—At least one inexpensive vegetable must appear in the meal. (Honor of an epidemiologist!)
—Half-way healthy. An attempt at lower fat and whole grains will be made, but cream and cheese will inevitably appear. You’ve been warned.
Without further ado, this week’s vegetable is:
Ruby Chard!
(Spinach would work here too, but Ruby Chard grows all season long. Healthy, cheap, and tasty.)
Mean Mac & Cheese adds a vegetable to a kid favorite. Purists can eat noodles from the middle. (Epidemiologists aren’t heartless.)
I fold ruby chard leaves in half, rip off the center rib and slice the stacked leaves nice and thin. The chiffonaded ruby chard gets tucked into the corners of a 9″ x 13″ pan or around the edges of my only big casserole dish.
Mean Mac & Cheese with Ruby Chard. (Same dish, different veggie.)
Anna Thomas’s The Vegetarian Epicure* is the Béchamel sauce we use for Mean Mac & Cheese. (Sounds so much fancier than white sauce with thyme, bay leaf, cayenne pepper and salt. We’re all about the words.)
If you have people who balk at whole wheat pasta, try “hay and straw” (half “regular” pasta and half whole wheat.) Or try a different brand (or shape) of whole wheat pasta. (Some brands really do taste like cardboard. Persist! 🙂
Béchamel sauce can be lower in fat than whipping cream, if you use lowfat or skim milk and actually measure the butter. It helps to add extra milk to the sauce to make sure the ruby chard doesn’t dry out.
Sharp cheddar cheese has more flavor per serving of fat than mild cheddar so you can get away with a little less cheese. Adding a small amount to the top during the last few minutes of baking makes the whole thing seem cheesier (in the best possible way).
Cheap: I had a whole salad spinner full of ruby chard from the garden, so I didn’t buy my veggies. You can spend as much or as little as you like for whole wheat pasta and cheese.
The vote: Another thumbs up!
If you enjoy visiting Cochem castle as much as I do, you might like the story of this inventor princess.
It’s save-the-kingdom time. . .
Can she finally use the one tool that’s never worked. . .her quiet voice?
It’s a way to spend a little more time in the Seven Kingdoms.
I haven’t been posting because I’m working madly (*cough* in between visits to these beauties) on a revision of my bonkers fairy tale for middle grade readers.
It’s been called “delightfully silly” and I’m trying to finish it soon so readers can see if they like it too.
I hope they like reading this as much as I’m enjoying writing it!!
If you’d like to stay in touch, sign up for my Reader’s List. Once a month, I share new middle grade fiction, story-related freebies, and/or related blog posts. If it’s not your thing, you can unsubscribe at any time.
In January, we had heavy winds for this area. They were impressive, but I think winds are much stronger in other, drier parts of the world. The trees here don’t seem to have deep roots, considering their size. It rains constantly. Trees don’t have to work for water, growing down deep to find it during a drought. So when the winds come, even the oaks topple.
There’s a lot of bad news floating around and winter is dark, so January needed a lot of persistence.
This month, we went walking in the forest again. This harvest of logs made me see the forest damage in a different way.
What is ready to harvest in our lives that we haven’t noticed? What (who :)) has grown up in our lives that we are grateful for?
We don’t have to wait for a “storm” to point it out.
What do you want to do?
Who do you want to love?
What do you want to make?
What do you want to see or hear or touch or taste?
We can be grateful for it now. I think being ‘grateful’ is like visiting a garden, checking on the chickens, and fixing the family credenza so it lasts a little longer. Gratitude is a way of nurturing something while it’s still small, so it can grow up.
Joanna Penn of The Creative Penn had a recent interview called Balancing Craft and Commerce. Some of it was about programmer and author Nathan Barry’s ConvertKit e-mail marketing service, but the part that resonated with me was this:
We didn’t sign up to be writers or creators or entrepreneurs to get to a certain income level and then check out. You’ve got to keep pushing those limits and you have to keep learning but at the same time, you have to do it with gratitude. Ambition and gratitude together, I think, are really, really powerful and then you don’t get trapped in a frustrating cycle.
How has your winter been so far? Does it feel like trees are falling everywhere? Or can you see signs of hope?
______________
If you’d like to stay in touch, sign up for my Reader’s List. Once a month, I share new middle grade fiction, story-related freebies, and/or related blog posts. If it’s not your thing, you can unsubscribe at any time.
Clearly this garden needs tools and more plants. 🙂
I’ve never grown vegetables in Germany–until this year. That means I need lots of new words!
If you’re considering gardening in Germany, maybe this list will help you out. Or provide you with a little entertainment. Or I’ll just be able to look things up here when I forget them. 🙂
die Gartenschnur–garden twine, jute, often dyed green here. die Harke–rake (memorization: Rake and Harke both have r’s in them.) die Hacke–hoe
Note: When my father-in-law (from Northern Germany in Sauerland) said Hacke or Harke, I always thought it was the same word. He pronounces the “r” way back in his throat, somewhere near his toes. When we visit this weekend, we’re going to have a Harke/Hacke challenge. Stay tuned!
Update: I’m crushed at how wrong I was. Even I can hear the difference when he says them. On the bright side, I can finally ask for the tool I want.
die Samen–seeds (not to be confused with der Samen which means seed of the human variety.) Or stay on the safe side and use:
das Saatgut–seeds
der Setzling, die Setzlinge–young plants ready for transplanting into the garden. das Unkraut, die Unkräute–weed, weeds die Kräuter–herbs
And for the Dark Side:
der Laubbläser–leaf blower. I was hoping for a creative word for the whining distractions like the German word for vacuum cleaner–der Staubsauger–which is literally “dust-sucker” but I guess you can’t get more literal than leaf blower.
Who says book research isn’t a plus for family life? You’re probably wondering what Mexican Oregano has to do with 11th century Italy. I was looking up how to cook beans in a glass fiasco for my revised Chapter 1. Anyway, I’m sure Mexican Oregano helps keep up with the zucchini harvest.
Uh, no. My chapter isn’t done. Funny you should ask.
Bye!
Hope your writing, reading, and summer are all going well!
______________
If you’d like to stay in touch, sign up for my Reader’s List. Once a month, I share new middle grade fiction, story-related freebies, and/or related blog posts. If it’s not your thing, you can unsubscribe at any time.
Save
Save
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
