The Asian tables at the farmers market have a variety of exotic foods. Okra is one of them. Pick them small about two inches in length otherwise they are a bit tough.
Toss in the 7" round pot and cook for one hour.
Meanwhile take one small red onion from the garden, one small garlic, one small bunch cilantro, and chop fine, chives and all.
Add one jalapeño chopped fine.
Add two tablespoons sunflower oil (Whole foods has an organic version) and one tablespoon vinegar.
Add salt and pepper to taste.
Mix and serve.
Cooking okra in the solar over does not have the slime traditionally associated because the food is cooked without water.
Showing posts with label whole foods. Show all posts
Showing posts with label whole foods. Show all posts
Sunday, June 29, 2008
Friday, March 7, 2008
Mustard greens and kale with beens (or sausage) and marinated onions.
The beans and onions will add color, texture, and taste to the mix.
As we’ve moved away from the soil, our food supply has become unseasonal. The supermarkets in winter have the same summer supply of tomatoes and avacadoes, in their hard and tasteless varieties. The farmers market too are affected by consumer choice. The Belmont market does not have kale or mustard greens. These winter greens grow well in our climate and add essential nutrients to the diet. Whole Foods carries them, $2/- each, from Bakersfield all washed and healthy, but wrapped in a plasticized metal wire spined paper that cannot be recycled. Its as if the supplier has figured out a market without those consumer's environmental considerations.
Michael Pollan in In Defense of Food says to eat more leaves less seeds (like rice wheat beans potatoes etc.) We don’t need that much protein for a healthy diet. He says don't focus on nutrients, just make sure you are not eating food your grandmother wouldn't eat.
Soak half a cup beans for 24 hours in one and half cup water. Salt. Put into the 5” round pot.
Cut the stalks off the kale and discard. Chop the remaining leaves about 1/2 inch by two inches. Do the same with half the mustard but fine chop the stalks too. Soak overnight in cold water to get the grit off. If you buy the leaves from Whole Foods you can save this step since they carry washed leaves.
One clove garlic chopped fine.
Layer into the 6” oval roaster with salt, garlic, and red chili flakes to taste.
You will have to pack to fit the leaves.
Put both pots in the solar sport oven in the winter position with the reflector for one and a half hours. You might need another hour if its overcast.
(For more color and texture- Take three medium sized red potatoes cut in half, slice thin and add on top of the greens.)
Marinade one half of a small red onion cut into 1/2 inch by 1/8 inch pieces, in half a lemon juice, equal quantity white wine vinegar, one teaspoon sugar, and half a teaspoon salt turning often to make sure it all marinates.
Mix it all together making sure to unpack the cooked leaves. Drizzle olive oil to taste before serving.
If you prefer meat add two sausages. Place the sausages in the same oval roaster buried in the leaves. When done cut in half across the length, then peel. Dice the remainder and toss in the mix.
As we’ve moved away from the soil, our food supply has become unseasonal. The supermarkets in winter have the same summer supply of tomatoes and avacadoes, in their hard and tasteless varieties. The farmers market too are affected by consumer choice. The Belmont market does not have kale or mustard greens. These winter greens grow well in our climate and add essential nutrients to the diet. Whole Foods carries them, $2/- each, from Bakersfield all washed and healthy, but wrapped in a plasticized metal wire spined paper that cannot be recycled. Its as if the supplier has figured out a market without those consumer's environmental considerations.
Michael Pollan in In Defense of Food says to eat more leaves less seeds (like rice wheat beans potatoes etc.) We don’t need that much protein for a healthy diet. He says don't focus on nutrients, just make sure you are not eating food your grandmother wouldn't eat.
Soak half a cup beans for 24 hours in one and half cup water. Salt. Put into the 5” round pot.
Cut the stalks off the kale and discard. Chop the remaining leaves about 1/2 inch by two inches. Do the same with half the mustard but fine chop the stalks too. Soak overnight in cold water to get the grit off. If you buy the leaves from Whole Foods you can save this step since they carry washed leaves.
One clove garlic chopped fine.
Layer into the 6” oval roaster with salt, garlic, and red chili flakes to taste.
You will have to pack to fit the leaves.
Put both pots in the solar sport oven in the winter position with the reflector for one and a half hours. You might need another hour if its overcast.
(For more color and texture- Take three medium sized red potatoes cut in half, slice thin and add on top of the greens.)
Marinade one half of a small red onion cut into 1/2 inch by 1/8 inch pieces, in half a lemon juice, equal quantity white wine vinegar, one teaspoon sugar, and half a teaspoon salt turning often to make sure it all marinates.
Mix it all together making sure to unpack the cooked leaves. Drizzle olive oil to taste before serving.
If you prefer meat add two sausages. Place the sausages in the same oval roaster buried in the leaves. When done cut in half across the length, then peel. Dice the remainder and toss in the mix.
Wednesday, February 27, 2008
Steel cut or rolled oats.
One cup steel cut or rolled oats. I get mine from the bulk isle at Whole Foods.
Slightly less than two cups water. This will make a dry oatmeal without the associated "slime" for want of a better word, that accompanies stove cooked oatmeal. One of the wonders of solar cooking.
Pinch of salt.
Toss into the 6” oval roaster and put in the oven in the winter position with the reflector. Set your clock for fifty minutes. Use your kitchen timer because the reflector can warp the oven.
Makes four servings which keep in the refrigerator. I eat for breakfast with a little milk sometimes, but generally with what-ever winter green is left over.
The solar sport oven will condense water at the top when the food is cooked. That a quick easy visual guide to get the food out. If you are running an errand and may not be back in time put the oven in a spot where you know there will be shade in an hour.
Slightly less than two cups water. This will make a dry oatmeal without the associated "slime" for want of a better word, that accompanies stove cooked oatmeal. One of the wonders of solar cooking.
Pinch of salt.
Toss into the 6” oval roaster and put in the oven in the winter position with the reflector. Set your clock for fifty minutes. Use your kitchen timer because the reflector can warp the oven.
Makes four servings which keep in the refrigerator. I eat for breakfast with a little milk sometimes, but generally with what-ever winter green is left over.
The solar sport oven will condense water at the top when the food is cooked. That a quick easy visual guide to get the food out. If you are running an errand and may not be back in time put the oven in a spot where you know there will be shade in an hour.
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