The new recipe index is:
Sabtu, 18 Oktober 2008
Kamis, 16 Oktober 2008
Easy Cider Roasted Vegetables
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| Roasted vegetables are an easy, fit for company favorite. |
Roasted vegetables. As you may have guessed from my last recipe, they are a favorite staple at our house. And beyond easy. We make them at least twice a week- a convivial ritual. Steve and I join forces in the kitchen at dinner hour 
and cut up heaps of vegetables and talking politics. Or religion. Human behavior. Projection. Affect and temperament. All those spiky topics your grandmother warned you not to talk about at dinner parties (or at least in mixed company). We talk, all right. And talk.
After all, we're simpatico.
We're on the same ethical and moral page. We share the same values (muy importante in a marriage, let me tell you). And we're on safe ground here in our tiny desert kitchen- at least as long as the bank holding the mortgage doesn't go belly up (but money is another topic a "polite" woman doesn't discuss).
Steve and I are as fearless and hopeful with another as we were on our very first date- a cup of coffee (make that three) at Jack's Out Back in Yarmouthport. When he asked me where I saw myself in ten years- and told me he wasn't looking for a mother- I knew I'd found the man for me.
And last night- the one year mark of the unfortunate hip incident- as we stood in the very spot of my Charlie Brown
smack down, rustling up passionate discourse and tossing veggies left and right into a waiting roasting pan and punctuating Mamet style pauses with. Glugs. Of olive oil. And. Pinches of sea salt. My husband slid the pan into the hot oven. And kissed me.
Dinner is done, he said.
May this election soon be, I murmured.
And I raised my glass to the future.
While the veggies are roasting their earthy little hearts out, getting all golden and tender and sweet, put on a pot of your favorite brown rice or quinoa seasoned with a little olive oil and a sprinkle of curry, cumin, or Old Bay Seasoning
.
Preheat the oven to 375 degrees F.
1 sweet or red onion, cut into wedges
3 tablespoons extra virgin olive oil
Serve over cooked brown rice or quinoa. Add a condiment for more protein- hummus is especially delicious with roasted vegetables. Add crumbles of goat cheese, if you like.
More Options:
Add a can of drained white beans or chick peas
for added protein; stir them into the vegetables during the last 15-20 minutes of roasting, to heat through.
Leftover roasted veggies can be baked into yummy quiches and frittatas or tossed into soups.
Omnivores can add in sliced cooked sausage or pieces of cooked chicken during the last 20 minutes of roasting; heat through.
and cut up heaps of vegetables and talking politics. Or religion. Human behavior. Projection. Affect and temperament. All those spiky topics your grandmother warned you not to talk about at dinner parties (or at least in mixed company). We talk, all right. And talk. After all, we're simpatico.
We're on the same ethical and moral page. We share the same values (muy importante in a marriage, let me tell you). And we're on safe ground here in our tiny desert kitchen- at least as long as the bank holding the mortgage doesn't go belly up (but money is another topic a "polite" woman doesn't discuss).
Steve and I are as fearless and hopeful with another as we were on our very first date- a cup of coffee (make that three) at Jack's Out Back in Yarmouthport. When he asked me where I saw myself in ten years- and told me he wasn't looking for a mother- I knew I'd found the man for me.
And last night- the one year mark of the unfortunate hip incident- as we stood in the very spot of my Charlie Brown
smack down, rustling up passionate discourse and tossing veggies left and right into a waiting roasting pan and punctuating Mamet style pauses with. Glugs. Of olive oil. And. Pinches of sea salt. My husband slid the pan into the hot oven. And kissed me.Dinner is done, he said.
May this election soon be, I murmured.
And I raised my glass to the future.
Easy Cider Roasted Vegetables Recipe
While the veggies are roasting their earthy little hearts out, getting all golden and tender and sweet, put on a pot of your favorite brown rice or quinoa seasoned with a little olive oil and a sprinkle of curry, cumin, or Old Bay Seasoning
.Preheat the oven to 375 degrees F.
Wash and cut your favorite mix of vegetables and toss them into a large baking pan. Mix and match. Some folks worry about pairing the wrong vegetables but honestly, I've never had a problem combining. Just make sure you cut the assorted veggies in an evenhanded manner, keeping the sizes relatively close. Denser vegetables like carrots I usually slice thinner, knowing they'll take a bit longer to cook through.
1 sweet or red onion, cut into wedges
2 carrots, sliced
6 baby gold, purple or red potatoes, cut up
1 1/2 cups butternut squash or pumpkin, peeled, cubed
Half a cabbage- green or purple- sliced
1 1/2 cups broccoli florets
1 cup cauliflower florets
1 yellow squash, cut into half moons
A few green beans, whole, trimmed
A portobello mushroom or two, sliced or cut up
Lots of garlic, several whole or minced clovesToss the vegetables into a large roasting pan
. Season the veggies with sea salt and fresh ground pepper. Make your sauce.
. Season the veggies with sea salt and fresh ground pepper. Make your sauce.Cider Roasting Sauce:
3 tablespoons extra virgin olive oil
3 tablespoons apple cider vinegar
1 cup natural apple cider
1 tablespoon agave, honey or brown sugar
Stir to blend. Pour the sauce over the veggies, toss well to coat.
Sprinkle with warming spices, if you like. Curry, nutmeg, a touch of cinnamon, some thyme. Roast for 30 to 45 minutes- or until the veggies are tender, to your liking.
Serve over cooked brown rice or quinoa. Add a condiment for more protein- hummus is especially delicious with roasted vegetables. Add crumbles of goat cheese, if you like.
More Options:
Add a can of drained white beans or chick peas
for added protein; stir them into the vegetables during the last 15-20 minutes of roasting, to heat through.Leftover roasted veggies can be baked into yummy quiches and frittatas or tossed into soups.
Omnivores can add in sliced cooked sausage or pieces of cooked chicken during the last 20 minutes of roasting; heat through.
Minggu, 12 Oktober 2008
I am Moving to Copenhagen
Gulp. Okay, time to spill the beans…I am moving to Denmark on Tuesday. And the real reason I have not posted anything this week, is due to the fact that I am completely preoccupied with packing, errand-running and too many goodbye parties to count (thank you, dear friends).
The big question is, will I continue with My New Roots from my new post overseas? Absolutely. This project is my favorite hobby, and I cannot imagine giving it up. There will be plenty more to come, once I get settled into my new home. (And of course the yoga challenge will continue – even in the airport!!!)
So with that, I bid you all farewell. Happy autumn, Happy Thanksgiving, and good health to each and every one of you. Now here I go…
Jumat, 10 Oktober 2008
Gluten-Free Pumpkin Bundt Cake
A warm and spicy pumpkin cake recipe for autumn.
Fall is my favorite season- for more reasons than I can count. Clear cool mornings that reinvigorate my affection for walking- not to mention- turning on the oven to bake. The freshened sense of new beginnings- yes, I know, I'm weird this way. Rather than the greening of spring, it's the winged migration of fall that kindles my creative spirit.
Fall feels like a fresh start, the smell of sharpened pencils, crisp white sheets of paper and a new box of crayons. Time to stack unread books by the bed, recycle old clothes, worn out paradigms and old ideas.
Time to get the broom and make a clean sweep of things.
Selasa, 07 Oktober 2008
Tastebook- Karina's Kitchen Recipe Collection
I am excited- and pleased- to announce that I have just produced three Tastebook cookbooks:
Karina's Kitchen - 100 favorite recipes from my kitchen to yours
Karina's Vegetarian Table - A collection of vegetarian favorites from Karina's Kitchen
Karina's Vegan Table - A collection of vegan favorites from Karina's Kitchen
What is Tastebook?
As soon as I heard about Tastebook I was intrigued. iTunes for recipes? Count me in. For those of you new to Tastebook here's the scoop. Tastebook is an on-line publishing platform that lets you create beautiful, hardcover cookbooks (perfect for food bloggers and handy for cooks who find their culinary inspiration online).
With the holidays fast approaching- and with it the gift-giving season- I decided to create a recipe collection for gluten-free families, entitled Karina's Kitchen- for every family who cooks gluten-free, by necessity or by love.
For my omnivorous readers- I've chosen 100 recipes for the Karina's Kitchen Tastebook- my personal favorites- and the most popular recipes here on Karina's Kitchen. From Flourless Chocolate Cake to Buckwheat Chocolate Chip Cookies, from Kicked Up Mac & Cheese (and the dairy-free vegan version, too) to my Sweet Potato Rancher's Pie there are recipes in all categories including appetizers, soups, salads, chicken and beef dishes, seafood, brunch and muffins, cakes, cookies and brownies. I also include specific tips for substituting problematic ingredients- such as eggs and dairy. Almost all recipes featuring chicken or beef include a vegetarian option.
For my vegetarian readers Karina's Vegetarian Table features over 85 personal favorites- all ovo-lacto vegetarian recipes.
For vegans I have collected 50 vegan recipes from Kitchen Kitchen- some of the most popular recipes on the blog- and every one is- you guessed it- a gluten-free vegan favorite. Check out Karina's Vegan Table here.
In order to add or subtract recipes and edit a Tastebook you'll need to join Tastebook (it's free). You can then import my recipes into your Tastebook (search with the term "gluten-free" and mine will come up); this allows you the ability to mix and match with thousands of other recipes on Tastebook, and import your own personal favorites. Like iTunes. For recipes.
I love the dynamic nature of this project. It's a living cookbook that can be added to and updated, reflecting the spirit of my blog and its interactive nature.
Here is the cookbook's dedication:
This gluten-free recipe book is dedicated to the kind and generous readers of Karina's Kitchen blog- Recipes from a gluten-free goddess. Without your lively feedback and support I would be just another cook wrestling with xanthan gum in her humble kitchen.
So that's what I've been up to, behind the scenes. I hope you enjoy it!Jumat, 03 Oktober 2008
Gluten-Free Mexican Recipes: The Flavors of Santa Fe
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| The Land of Enchantment |
I lived in rural northern New Mexico for three years. During that time I loved cooking with fresh roasted green chiles. Harvest season in New Mexico smells like roasting green chiles. Everywhere. It's true. And it's seductive. Some might even say, magical.
But beyond the smoky sweetness that tugs at your suddenly empty and ravenous belly there is something else in the cool dry air, some intoxicating, invigorating whiff of the impossible, the extraordinary, the stuff of dreams. Barely there. Unless you pay attention to it. A shape shift at the corner of your eye. A rainbow over the mesa. A wing. The yelp of a coyote. The sudden purple of autumn asters in the rain carved arroyo.
New Mexico enchants her visitors.
But beyond the smoky sweetness that tugs at your suddenly empty and ravenous belly there is something else in the cool dry air, some intoxicating, invigorating whiff of the impossible, the extraordinary, the stuff of dreams. Barely there. Unless you pay attention to it. A shape shift at the corner of your eye. A rainbow over the mesa. A wing. The yelp of a coyote. The sudden purple of autumn asters in the rain carved arroyo.
New Mexico enchants her visitors.
It’s a feast of color and tastes spiked with the scents of juniper, chile and sage. To celebrate its flavors I have gathered my New Mexican inspired recipes for you- a reference to tempt you. Until you visit New Mexico. And find your own rainbow, waiting.
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| Fresh fire roasted green and red chiles. |
My Santa Fe + Mexican Recipes
Butternut Chili
Cranberry Buffalo Roast Stew with Sweet Potatoes
Cranberry Buffalo Roast Stew with Sweet Potatoes
How to Make Roasted Green Chile Sauce
Pumpkin Polenta with Avocado-Tomatillo Salsa
Quickie Enchilada Sauce- Gluten-Free
Quinoa: How to Cook It- the easy way
Quinoa Taco Salad
Joey's Kicked Up Rockin' Guac with Tomatillos
Lime Chicken (Soft) Tacos
Lime Quinoa Salad with Mint
Mexican Pumpkin Soup with Black Beans and Lime
Maple Roasted Acorn Squash with Cornbread Stuffing
Mexican Black Bean SoupLime Chicken (Soft) Tacos
Lime Quinoa Salad with Mint
Mexican Pumpkin Soup with Black Beans and Lime
Maple Roasted Acorn Squash with Cornbread Stuffing
Pumpkin Polenta with Avocado-Tomatillo Salsa
Quickie Enchilada Sauce- Gluten-Free
Quinoa: How to Cook It- the easy way
Quinoa Taco Salad
Pumpkin Raisin Cake
Quinoa Pumpkin Cookies
Rustic Strawberry Cobbler Cake
Strawberries Citronge
More Tex-Mex and New Mexican Recipes from Food Bloggers:
Green Chili Sauce - Salsa Verde from Kitchen Parade
Chile Rellenos Bake from Kalyn's Kitchen
Tangerine and Jicama Salad with Garlic and Cilantro from Pinch My Salt
Turkey Green Chile Chili from Perfect Pantry
Carnitasfrom Simply Recipes
Roasted Green Tomatillo Salsafrom Andrea's Recipes
How To Roast Your Own Green Chiles from Elise at Simply Recipes
Chipotle Chili from Cooking with Amy
Creamy Mexican Chayote Soup from FatFree Vegan Kitchen
Homesick Texan's Carnitas Houston Style
Mexican Grilled Corn from Food Blogga
Three No-Cook Summer Recipes from Farmgirl Fare
Guacamole Deviled Eggs from Coconut and Lime
Rabu, 01 Oktober 2008
And So it Begins
Here we go ya’ll…30 days of yoga! Are you ready for it? I have really been looking forward to this challenge and I promise to keep you posted on my own record (which may or not be perfect, but I’m hopeful).
The following sequence should be done everyday for the next 30 days. If you already practice yoga and have a favorite position or series that you want to add, please feel free to do so. Of course your routine over the next month will depend on how much time you have and how you are feeling. The reason I have kept things simple is so that I have a goal that I know I am capable of accomplishing. Once I begin, I usually have a hard time stopping – it’s getting started that’s always the obstacle.
Listen to your body over the 30-day practice. If you feel pain or discomfort, stop.
A note on Yoga Breathing
Throughout this practice, you can try practicing Ojai Breath.
Ojai Breathing, or "Mirror Fogging Breath", opens up your breathing passages, helps your breathing relax and it helps circulate energy in your Energy Body. It's one of the easiest breathing strategies.
Let's explore the sensation we'll be looking for with Ojai Breathing. Open your mouth and breathe outward, as if you are trying to fog up a mirror. Or as if you are softly saying 'hah'. Notice how that opens up the back of your throat? Notice how it makes a rasping sound?
With Ojai Breathing we're looking for those same feelings, only you'll be trying to feel them when you're breathing in. Try it with your mouth open. Then see how relaxed you can make it.
To get the full benefits of this breathing technique, put the tip of your tongue up on the roof of your mouth just behind your upper, front teeth. Let your tongue rest there lightly. This further opens up your throat and closes off your Energy Body so that you can better circulate Energy. This breath will sound much louder than regular breathing. It is full and deep. As you inhale, fill the abdomen and then continue inhaling as you expand and fill the chest. Then exhale first from the chest as it empties and falls and then continue exhaling from the abdomen as it draws inwards completely. This is one round of the full yogic breath.
If for any reason during the posture portion of the series you feel you cannot continue, simply sit in a comfortable position and continue breathing. Remember, yoga stops when you lose consciousness of the breath. If you are not breathing fully, you are only stretching.
Here is the Sun Salutation posture series. Take note of the breath in each position. Click on the pictures to enlarge, if desired.
Begin by standing in Mountain pose, feet about hip width apart, hands either by your sides or in prayer position. Take several deep breaths.
On your next inhale, in one sweeping movement, raise your arms up overhead and gently arch back as far as feels comfortable and safe.
As you exhale, bend forward, bending the knees if necessary, and bring your hands to rest beside your feet.
Inhale and jump, or step the right leg back.
Exhale and step the left leg back into plank position (if you did not jump back). Hold the position and inhale.
Exhale and lower yourself as if coming down from a pushup. Only your hands and feet should touch the floor.
Inhale and stretch forward and up, bending at the waist. Use your arms to lift your torso, but only bend back as far as feels comfortable and safe. Lift your legs up so that only the tops of your feet and your hands touch the floor. It's okay to keep your arms bent at the elbow.
Exhale, lift from the hips and push back and up into "downward dog". Spread your fingers wide and ensure that the weight from the top half of your body is on the palms of your hands, not your wrists. Do not worry if your heels do not touch the ground (mine don't!). Take five deep breaths here.
Inhale and jump, or step the right footforward.
Exhale, bring the left foot forward (if you did not jump) and step into head-to-knee position.
Inhale and rise slowly while keeping arms extended.
Exhale, and in a slow, sweeping motion, lower your arms to the sides. End by bringing your hands up into prayer position. Repeat the sequence five times.
During the 30-Day Yoga Challenge, you may want to consider the following things:
- Get 6-8 hours of sleep every night.
- Wake up and drink warm water with a lemon.
- Tell 10 positive people about your 30-Day Yoga Challenge so you have lots of support.
- Monitor your inner dialogue. You are what you think.
- Be kind. Treat yourself and others with kindness when you eat, exercise,
play, work, love and everything else.
Please feel free to email me with any questions you have over the next month. I am here for answers and support! Good luck and Namaste.
The following people have signed up for the Yoga Challenge. Good for you!
Mikkel, Sheila, Trevor, Geoff, Nigel, Shay, Kelli, Jim, Janet, Julie, Suzanne, Chicky, Paula, Sandy, Kate, Sienna, Rowan, Emily, Laura, Candice
sources: http://audioyoga.com/AY4/index.php?option=com_content&task=view&id=465&Itemid=140
http://www.yogasite.com/sunsalute.htm
http://www.healthandyoga.com/html/yoga/Benefits.html
http://myogapractice.com/30_day_yoga_challenge