Knit & Nosh

elimination diet eve

To make a long story short, on March 6 I had a headache and it has never stopped.

For the past three months I have been poked, prodded, tested, scanned, journaled, and MRIed. All normal. This should be good news, except I kept hoping they would find something wrong, something that could be fixed so my head would stop hurting. The last doc I saw, a neurologist, was the last straw. She diagnosed me with chronic migraines and prescribed pain meds that I need to take everyday, forever. Not my idea of the good life.

Given my recently developed food and medication intolerances, I think it is fair to suspect that one or more of the foods I eat everyday are making me sick. After much research about testing for such things I decided that a Ouiji Board would be just as helpful as any of the current testing methods. The answer is one I tried to avoid, thinking there must be an easier way. Turns out there is not. It is going to be difficult, but will provide the best results. An Elimination Diet.

I start Monday, so here we are on the eve of my turning my entire life upside down. I know it is going to be difficult, but if it offers relief it will be worth a few months of deprivation. The literature says that your intolerance is often something you love and eat almost everyday. That means that potatoes, corn, and eggs are the prime suspects. Of those three, I would miss eggs the most, and corn would be the most difficult to avoid, so potatoes would be the best option.

If you have advice to give, I would love to hear it.

 

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sad rhubarb plant

Last fall, one of my BFFs gave me a rhubarb plant. I popped it in the garden and sure enough, it came up in the spring. The leaves were green and perky and I loved looking at it as I walked past.

When we added compost to the raised beds, I lifted the plant and set it in the shade. It was not out of the ground for more than a couple of hours. Since replanting, all the leaves have slowly turned red and then fallen off. It is so sad.

Do you think it's anger is temporary? Will it come back again next spring?

 

 

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perfect protein and clam's with spicy sausage recipe

Today, June 8th, is World Oceans Day, and there is a new book aimed at "how we should and can quickly increase the amount of wild seafood in our oceans; as well as how as consumers we can shop and eat more of the right seafood to help feed the world, address hunger and improve the world’s health." The book is The Perfect Protein: The Fish Lover's Guide to Saving The Oceans and Feeding The World. In addition to tons of great information about the oceans and an introduction written by Bill Clinton, it also contains recipes by top chefs.

I am really lucky to live down the street from a natural grocery that only carries fish from the Monterey Bay Aquarium's Seafood Watch Program. This means when I am shopping for fish I do not have to do any homework, I know whatever they have is a good choice.

In addition to fresh fish, I like to keep frozen fish in the freezer for days when it is raining and I do not feel like walking to the store. I have learned that the fish I have been keeping, Maui Maui, is a very bad choice. So before I head to Costco next time I will print out the Seafood Watch list and cross my fingers there is something I can use as a replacement.

The following recipe is from Perfect Protein and is a simple dish perfect for a summer evening.

Eric Ripert’s Clams with Spicy Sausage

PREP TIME: 10 MINUTES | COOKING TIME: 20 MINUTES | SERVES 4

If Le Bernardin is New York’s temple to seafood, then chef and co-owner Eric Ripert is one of the ocean’s culinary deities. Chef Ripert learned to cook as a young boy in France, has since earned nearly every cooking accolade there is, and still has spare time for conservation - he recently joined Oceana in calling for increased seafood traceability in the United States. But don’t let the chef’s pedigree intimidate you; this recipe is a breeze.

1/4 cup extra-virgin olive oil

3 cloves garlic, thinly sliced

1 onion, thinly sliced

1 1/2 teaspoons curry powder

1 teaspoon finely grated lemon zest

1/4 pound andouille sausage, thinly sliced

1 cup chicken stock

4 dozen littleneck clams, well scrubbed

1/4 cup chopped cilantro

Lemon wedges for serving

 

Warm the oil in a large saucepan over medium heat. Add the garlic, onion, curry powder, and lemon zest. Cook for 5 to 10 minutes, stirring occasionally, or until the onion has softened and turned translucent. Add the sausage and cook for about 2 minutes, or until lightly browned. Add the stock and bring to a boil. Add the clams, cover, and cook for about 5 minutes, shaking the pan a few times, until the clams open.

Using a slotted spoon, place the clams in shallow serving bowls, discarding any clams that don’t open. Stir the cilantro into the broth and pour it over the clams. Serve with lemon wedges.

 

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better late than never

This year's garden is in and growing.

We have had a beautiful spring and there are already little tomatoes!

I planted three types of squash this year

 

Zucchini, patty pan, and yellow. Right now they all look the same. Last year I had trouble with pollination, so this time I planted the two starts together. Fingers crossed I have a boy and girl for each variety.

I can not wait to have home grown Hummus Pizza.

This is the most beautiful lettuce variety, it is called Freckles and I hope it tastes half as good as it looks.

You may remember that at the end of last year's growing season I said, "No more corn." It took up so much space and the results were lackluster. But Husband is not quite ready to give up. So this year instead of seeds, I used starts, and I put in fewer plants. I am not going to hold my breath, but if we already have tomatoes, I think the corn has a sporting chance.

How is your garden coming along?

 

 

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bob's red mill contest and giveaway

Bob's Red Mill is my go to when it comes to gluten free grains. Before Celiac, I loved Bob's Red Mill for their quality and variety, and now I trust them when they say Gluten Free.

This brings us to the Spar For The Spurtle contest. Before I get into all the details, I want to let you know that Bob's Red Mill has offered a bonus prize pack to my readers. The first five people to post a video at www.sparforthespurtle.com and then come back and tell me you did it, will get a big box of goodness that includes

Bob's Red Mill Gluten Free Pancake Mix, Brownie Mix, Muesli, and of course, Steel Cut Oats. I should point out the the box I received contained four, count 'em, four bags of each of these products, so do not be surprised if a BIG box arrives on your doorstep.

Below are all the details. Yes, I plan to enter, I have never been to Scotland and imagine it would be great fun to do so as part of a cooking contest. Let me know as soon as you post a video, and Bob's Red Mill Natural Foods will send you your own box of gluten free goodies.

 

"Bob’s Red Mill Launches Search for Best Porridge Maker in the United States

Portland, Ore. – May 1, 2013 – Fresh off winning its second title in four years at the Golden Spurtle World Porridge Making Championship in Scotland, Bob’s Red Mill Natural Foods is once again looking to crown a United States Porridge Making Champion to represent the company at the international competition. The leading provider of whole grain foods and the official purveyor of the “World’s Best Oatmeal™” is calling on foodies and oatmeal lovers across the country to enter their best recipes in the company’s third annual Spar for the Spurtle United States Porridge Making Championship.

The competition invites oatmeal enthusiasts to submit videos demonstrating an original recipe that makes use of Bob’s Red Mill Steel Cut Oats® – the official “World’s Best Oatmeal.” From the entries, the company will select three finalists and fly them to Portland, Ore., to compete in a live cook-off. The winner of that cook-off will travel with the Bob’s Red Mill team to compete in the 20th annual Golden Spurtle World Porridge Making Championship in Scotland this October.

“We have had so much fun over the past few years, not only in Scotland but also at our own Spar for the Spurtle cook-off right here at our world headquarters,” said Bob Moore, founder, president and CEO of employee-owned Bob’s Red Mill. “We just can’t wait to see what people come up with this year.”

The 2012 Spar for the Spurtle winner, Laurie Figone of Petaluma, Calif., competed spurtle-to-spurtle with the Scots and an international field at the World Championship with her Italian Pinhead Torta and won the prestigious Speciality Trophy, awarded to the competitor who prepares a creative “blending and harmony of porridge with other ingredients.” World title winners are also selected in categories for Traditional Porridge (allowing for the use of only oats, water and salt) and People’s Choice.

This year, the Golden Spurtle is celebrating its 20th year of competition in the Scottish Highland village of Carrbridge. Bob’s Red Mill first competed in the World Championship in 2009, becoming the first American contenders to do so. In that first year competing, Bob’s Red Mill won the World Championship and the highly coveted Golden Spurtle trophy, awarded in the Traditional Porridge category (a spurtle is a Scottish kitchen tool dating back to the 15th century that is traditionally used to stir porridge and prevent it from becoming lumpy). Since 2011, the company has turned to its fans for representation at the competition, and its 2012 Spar for the Spurtle contest drew nearly 100 entries.

“We have just been blown away by the Spar for the Spurtle recipes we’ve received over the past two years,” said Matthew Cox, the 2009 World Porridge Making Champion and marketing director at Bob’s Red Mill. “For our 2012 Spar for the Spurtle winner to travel to Scotland and beat the Scots at their own game shows just how creative our fans are, and we have very high hopes for this year’s entries.”

Anyone interested in entering the third annual Spar for the Spurtle should visit www.sparforthespurtle.com to submit a video demonstration of an original recipe that makes use of Bob’s Red Mill Steel Cut Oats (Bob’s Red Mill’s Gluten Free Steel Cut Oats may also be used in place of regular Steel Cut Oats). Videos can be no longer than three minutes and should demonstrate a creative use of the oats. Dishes can be sweet or savory – they just need to be cooked on the stovetop and able to be created from start to finish within 30 minutes.

All eligible videos will be posted on www.sparforthespurtle.com. The top three contestants selected by Bob’s Red Mill as the finalists will be flown to Portland for the live cook-off. During the live 30-minute cook-off, the three finalists will prepare their oatmeal recipes from scratch for a panel of celebrity judges in conditions that mirror those at the Golden Spurtle competition.

New this year, anyone entering the contest will receive a coupon that can be redeemed at his or her favorite retailer for a free bag of Bob’s Red Mill Steel Cut Oats (standard or gluten free). In addition, anyone not selected as a finalist will be entered into a random drawing to win a year’s supply of Steel Cut Oats.

Spar for the Spurtle Official Prize Packages

Based on the video submissions, three finalists will be chosen to receive the ultimate trip for Bob’s Red Mill fans. The Finalist Prize Package includes:

Round-trip airfare to Portland, Oregon

Three-nights’ accommodations at a downtown Portland hotel

A tour of Bob’s Red Mill led by company founder Bob Moore

A gift basket filled with Bob’s Red Mill products and merchandise

$100 Bob’s Red Mill Gift Card

A spot in the live cook-off for a chance at the Grand Prize

$100 for cook-off supplies

The winner of the live cook-off will receive the Grand Prize Package, which includes the following:

Round-trip airfare for two to Scotland to represent the Bob’s Red Mill team at the 20th annual Golden Spurtle World Porridge Making Championship in October 2013

Two nights’ accommodations in Edinburg, three nights’ accommodations in Carrbridge (for two)

Rail transportation between Edinburgh and Carrbridge (for two)

$2500 cash

To submit a recipe, watch the videos, read the contest’s official rules and learn more about the World’s Best Oatmeal™, please visit www.sparforthespurtle.com. The deadline for recipe submissions is July 22, 2013. For more information on all of Bob’s Red Mill’s products, please visit www.bobsredmill.com."

 

 

 

 

 

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we have a winner

The random number Godess picked #5, Sofia. If you read Swedish, you can checkout her blog here. Soon a copy of Knit Your Own Moustache will be on its way across he ocean. I love how our world is so big and so small at the same time.

As always, I enjoyed reading your comments and am looking forward to seeing some of the projects from the book on people around town.

 

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knit your own moustache giveaway

Are you ready for a giveaway?

 

OK, I have to admit that at first glance I thought Knit Your Own Moustache by Vicky Eames was pretty silly, and it is true that I am probably older than their target audience. Then I thought about kids and how this book would have been so nice to have while my kids were growing up, because I knit costume parts for them by the seat of my pants.

 

The models for this book are all grown-ups and not wearing Halloween costumes, they are obviously attending parties that are much different from the ones I host. I have no problem imagining my young adult kids showing up at a gathering wearing

The Dapper Dandy Set,

or a Pigtail Wig. I myself am intrigued by

Groucho On A Stick.

The patterns are short, easy, and written out line by line. In the end I think that Knit Your Own Moustache will appeal to confident young people and the people who knit (and crochet) for them.

The nice people at Sterling Publishing have offered to send a copy of the book to one of my readers. Leave a comment by midnight on Sunday May 26th and I will do the random number thing and announce the winner. If you have a blog, be certain to fill in that field when leaving a comment and I will link to it when announcing the winner.

Good Luck Mon.

 

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rhubarb syrup

Last year I made Rhubarb Ginger Syrup and it was delicious. Even though I made two batches, I ran out too soon. This year I will make the syrup with, and without ginger. As much as I like the ginger flavor, I am thinking that having plain rhubarb syrup will give me some flexibility when using it as an ingredient.

 

Yesterday, I boiled up some rhubarb and was surprised by how different this year's rhubarb is than last year's. This year my juice yield was much lower, and the color was decidedly purple. As you would expect, the flavor is stronger and a little more tart. I am looking forward to using the syrup in baked goods as well as mixing it into a glass of bubble water.

Rhubarb Syrup

4 1/2 pounds rhubarb, cut into inch sized pieces

1 cup water

Sugar

Wash rhubarb, trim off the ends, and cut into one inch pieces. No need to measure, they are going to break down completely.

Place rhubarb and water in a large non-reactive pan and bring to a boil. Do not cover. Adding a cover will result in you having a messy stove to clean. Yes, I learned that one the hard way. Once the mixture is boiling, reduce heat and simmer 25 minutes or until the rhubarb as very soft and broken down.

Let the mixture cool, then strain the solids from the juice using a fine mesh strainer or jelly bag placed over a large bowl. You are going to want to let the juice drip for at least an hour. At this point you can refrigerate the juice and make the syrup another day if you like.

Measure liquid and pour into medium non-reactive pan. Add half as much sugar as you have liquid. ie, I had 3 1/2 cups rhubarb juice so added 1 3/4 cups sugar.

Heat liquid and sugar, stirring to dissolve and bring to a boil. Boil for one minute and then pour into prepared canning jars, leaving 1/2 inch headspace. Process in a boiling water bath for 10 minutes.

4 pounds of rhubarb is about as much as I can cook and strain at once, but if you have big pots and multiple strainers, feel free to double the recipe.

 

 

 

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cinco de mayo chicken salad recipe

For the past few months I have had this sweet freelancing gig. This has meant that all my spare time was spent working, and the blog was ignored. The job is over now and so it is time to show the blog some love. Today is a recipe for a salad I have been making for decades, and tomorrow I plan to play with jars. I have not had time to do that either. I also have a couple of giveaways lined up too. One cooking, one knitting, so stay tuned.

We eat a lot of salads around here, mostly as a side dish, but this time of year the salads are a little more substantial and take center stage.

Many, many years ago I pulled a recipe out of a magazine for this chicken salad. It was from the California Avocado Growers Association and we have been eating it every few months for almost two decades. They called it Cinco de Mayo Chicken Salad, but it is not on their website, probably because it is so old. I am going to post the recipe as written and you really want to give it a try. It works great with leftover rotisserie chicken.

Cinco de Mayo Chicken Salad

Serves 3

2 cups cooked shredded chicken

1/4 cup mayo

1/4 cup plain yogurt

1 tablespoon lime juice

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon Tabasco

2 tablespoons chopped cilantro

1/4 cup diced red pepper

1/4 cup sliced green onions

Avocados, lettuce leaves, paprika

 

-Blend mayo, lime juice, cumin, salt, and Tabasco. Toss with chicken, vegetables, and cilantro.

Chill at least one hour.

-Serve on a bed of lettuce leaves with avocado slices, sprinkle with paprika and garnish with a sprig of cilantro.

This salad is SO good. Let me know if you give it a try.

 

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cbrm - where there's smoke

Just in time for barbecue season, the most amazing and comprehensive book has been published, Where There's Smoke, Simple, Sustainable, and Delicious Grilling by Barton Seaver.

Do not for minute think this book is all about meat on the barbecue. Yes, meat is here, but so much more! It is page 150 before meat even makes an appearance, and that chapter is devoted to seafood. Mr. Seaver serves as the Sustainability Fellow in Residence at the New England Aquarium, so the man knows his fish. He is also big on sustainablilty in general and this book is full of information on how we can all tread a little lighter.

Let's start at the beginning. The Introduction gives you all the whys, hows, and with whats you need to get your grill on. There is talk about the chemical reactions that happen in food that is grilled, and a basic primer on grill friendly wines. Then Mr. Seaver wraps it up with ten, count 'em, ten wine salts that can be used to season just about anything to pair with the wine you have chosen. Worth the price of admission right there.

Chapter 1 is for Drinks + Starters. Drinks both alcoholic and non, and appetizers like

Prosciutto-Wrapped Dates, and

Grilled Artichokes with Lemony Aioli.

This chapter also includes detailed instructions on how to shuck an oyster, and what to do with it once it has been shucked.

Chapter 2 gives us Soups + Salads. This chapter includes information on 26 different greens, their flavor profiles, and how to use them on the grill, or with grilled foods.

Strawberry and Peppery Greens Salad with Crispy Goat Cheese. We had this for the first time a couple of weeks ago and it is in heavy rotation while strawberries are in season. One side of the fritter is covered with bread crumbs and fried, the other side gets orange zest and thyme leaves. Unbelievably good.

Chapter 3, Stars, Vegetables + Accompaniments and has enough good food to keep everyone, including vegetarians, happily grilling.

Grilled Broccoli with Pecan Pesto and Parmesan. We made this last weekend. Delicious.

Grilled Asparagus with Whipped Ricotta and Pistachio Piccata. I served this along side halibut for an impressive and delicious dinner.

Grilled-Roasted Spaghetti Squash with Molasses and Butter. Squash on the grill is one of my favorite things, and this recipe sounds delicious. I grill all manner of summer squash, but had never thought to bring the fall squash bounty to the grill. Fall is going to be full of amazing flavors!

Chapter 4, Fins + Shells. Remember when I called this book comprehensive? I was not kidding. This chapter gives us instructions for grilling 36 types of seafood, 36! Along with great food comes great information about sustainability and the health of ourselves and our oceans.

Citrus-Marinated Diver Scallops. This on the menu for Saturday.

Chapter 5 is for Wings, Chicken, Turkey + Duck. Duck on the grill? Who knew.

Grilled Quail in Guinness Marinade,

Smoked Turkey. We always grill our Thanksgiving turkey. Once you have it grilled, you will never go back to the oven. Also, with the turkey on the grill, there is plenty of room in the oven for other stuff.

Chapter 6, Beef, Pork, + Lamb. By now you expect a ton of information about different meats and how to best grill them, and here it is. 22 different cuts of meats explained so that no matter what you bring home from the market, you will know how to grill it. This chapter also gives you some great sausage recipes if you have an inkling to make your own.

Chorizo, Linguica, and Merguez.

And if all of that were not enough, Chapter 7, Basics. Here you will find a number of brines, salts, marinades, infused oils, sauces, and even some pickled veggies. The book is truly amazing in it's scope.

A tome of a grilling book, vegetable centered, full of big flavors and colors. I can not imagine you will have a grilling question that is not address here. This one is a keeper! Do you know someone with a birthday coming up? Father's Day is around the corner. Put one of these books in their hands and wait by the phone for your dinner invitation.

 

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