Gluten-Free New Year ~ Creamy and Delicious Gluten-Free Broccoli and Kale Soup

by Linda

   It is still winter here in Northern California, but as we approach the Vernal Equinox I am seeing signs of Spring. The brilliant yellow of the mustard blossoms in the vineyard rows and the vibrant canary-colored flowers of the abundant acacia trees are always a welcome sign that presages warmer weather and longer days are just ahead. Even so, the days are still mostly damp and chilly and perfect for making soup.

   We sisters are fast approaching the second birthday of our blog. Our reader's stats tell us that there are several thousand of you that take time to peruse our virtual pages each month, and we are humbly grateful that you continue to be interested in our recipes and musings, and we would love to know who more of you are. We also recognize that the Blogger format does not make it easy to leave comments. It is quite a change for me to know that now when I sit at my computer to write, real people are going to be reading my words, instead of the imaginary audience that we were writing to when we began our adventure two years ago.

   Since Michelle and her family are off to the gorgeous mountains of Colorado for a ski vacation for a few days, I am in charge of writing this week's post. I have decided that it is time for me to share a big change in my life. A month ago I began a drastic (but actually easier than I thought it was going to be) alteration of my diet. I have joined the millions in this country who are going gluten-free. I have also cut out all refined sugars. When I admitted my change in diet on my Facebook page, one of my friends commented with, "Oh, no! What about Salvation Sisters?" Good question... what about Salvation Sisters? 

Winter garden with lots of kale at Lynmar Estate winery in Sebastopol.

   Here is the lovely part of our blog not having ties to advertisers from whom we earn money. We are free to experiment, and write about anything at all that strikes our fancy. Michelle who has gone gluten-free along with me still has a family to cook for who are all very skeptical and resistant to the change and challenge of being gluten-free. She will most likely still be cooking with wheat at times even if she isn't eating it herself right now. We will see, although she has recently purchased a few gluten-free baking books, and we are both excited about trying new recipes. I on the other hand, am fully committed to the change. For the first time in my entire life, I am living in a house devoid of wheat flour, and all sugary items are gone with the exception of white sugar to make hummingbird nectar and some very dark chocolate (a must have for sweet craving emergencies). For the record, I am not counting calories (or points) and I am eating healthy fats like coconut oil, olive oil, butter and heavy cream. I cut processed vegetable oils (canola, sunflower, safflower, corn, peanut and the like) out of my diet quite some time ago. There has already been a payoff. In one month's time, I am wearing jeans that I have not worn for a year. 

   I will be writing more about my journey sans wheat and sugar in the days to come. I am already having success at finding new ways to make old favorites, and the broccoli and kale soup recipe that I am sharing in this post is a good example. Cream of broccoli soup is one of my all time favorites. The revision of my standard recipe now includes kale (which is a nutritional powerhouse as I have written previously) and some coconut oil. The soup is still thick and delicious, and I have been taking it regularly in a Thermos to work. I do not miss the wheat roux or potato that I previously used to thicken the soup one bit. 

   In my future posts, I will share the compelling evidence that finally convinced me to make this change, and tell you more about my mentor, Misty, who has held my hand and given me lots of moral support during my transition to being gluten and sugar free. Being one jeans size smaller in only a month, I am very encouraged. I also joined a health club a week ago, and come summer (however short its duration), I hope to be wearing dresses, skirts and shorts which I have not done in more summers than I care to admit. One thing hasn't changed... we sisters still love great food, and so please count on us to bring you recipes that you will want to make even if they do happen to be gluten-free.

Nutritious Bone Broths and Linda's Pho Bo ~ Vietnamese Beef Broth with Kelp Noodles

By Linda

"For to us, pho is life, love and all things that matter. We treasure pho, and most of us have loved it since the day we were old enough to hold a pair of chopsticks."~ Mai Pham

"Indeed, stock is everything in cooking... without it nothing can be done."~ Auguste Escoffier

   For years I worked in a restaurant kitchen in which we made a very large quantity of bone broth (stock) once per week. It was the base for many of our soups and sauces. Every week, we would roast a huge pan of veal bones for hours in the oven until very brown. After that, we would boil them for many more hours until a deep brown and fragrant stock was made. When eating out, I can almost always tell if a restaurant is making its own stock. Homemade stock lends the most incredible and complex flavors that simply cannot be achieved in any other way.

   Bone broths and stocks have long traditions of being made and consumed in many cultures. Beef, lamb, venison, poultry and fish and shellfish are all used. All foodies understand that these rich broths are necessary to make great tasting food. The piece of knowledge that has been lost for the most part in modern times is that these same broths provide some of the most nutritious food available to us. In our very busy lives these days, few have time to roast bones for hours and then boil them. Sally Fallon writes in one of my favorite food/cookbooks entitled "Nourishing Traditions" which is based on the research of Dr. Weston A. Price, a dentist who traveled the world studying isolated human groups and their traditional diets. Fallon writes, "Properly prepared, meat stocks are extremely nutritious, containing the minerals of bone, cartilage, marrow and vegetables as electrolytes, a form that is easy to assimilate... The public is generally unaware of the large amount of research on the beneficial effects of gelatin taken with food. Gelatin acts first and foremost as an aid to digestion and has been used successfully in the treatment of many intestinal disorders."

   I truly believe that it is well worth your time to make your own bone broth/stocks and then freeze them in pint or quart sized containers which can be used in place of commercially made stocks of dubious origin, and devoid of essential nutrients and flavor.

   Linda's Pho Bo ~ Vietnamese Beef Broth with Kelp Noodles

Valentine's Day Celebration: Part Two~ Dessert: Amaretto Mousse with Raspberry Sauce

by Michelle

   Valentine's Day is my least favorite holiday for dining in a restaurant. Mother's Day clocks in as a close second. The meals that I have enjoyed the least in my life have fallen on the two most sentimental holidays. I gave up dining out on these occasions too many years ago to count. That, however, does not mean I forgo celebrating these holidays.

   I vaguely remember my husband and I celebrating Valentine's Day in a darkened restaurant early in our marriage. Our expectations were high for a spectacular night out. It was Valentine's Day after all, and we were together, and in love. Due to the the seating at capacity in the dining room, and a bar overflowing with people, the kitchen struggled to keep up with the offering of the full menu. The service was slow, the food lukewarm, and just about everyone in the room, servers and guests, all looked like they would rather be doing anything else, including cleaning a bathroom, than to be caught in a situation where you want to be having the time of your life, but you're not. Then the bill comes. There has got to be a better way to celebrate I thought.

   Similarly, one fateful Mother's Day in Los Gatos, California, I excitedly made reservations at a well-regarded restaurant that was making good use of a two-story Victorian near the downtown. My daughter was about three at the time; a very active three. Maddie was never a child who played contendly by herself. No two ways about it, she was high maintenance and in constant need of attention. Our family and friends were seated on the second floor. Big mistake. Our portly waiter was well into a double shift, and he was sweating like an ice bucket on a sweltering day. As the saying goes, women perspire and men sweat, and was he ever sweating! Rivulets of water dripped down his cheeks, and he tried to whisk the profusion of moisture away with whichever sleeve was available. He was such a nice guy, that to judge him would have been a guilt-inducing exercise, which is an emotion that I generally try to avoid at all costs. I felt true empathy for Mr. Waiter because he managed to maintain a smile and welcoming attitude even though the poor guy had been trudging up and down the stairs for hours on end balancing heavily-laden trays on his shoulders, all the while precariously dodging patrons while hustling to and fro. He was, Donna Summer-style, working very hard for the money.

   Again, the wait for our food seemed interminable with my child trapped in a chair wanting, or should I say begging, to be entertained. It was a full house... literally, and the kitchen was completely overwhelmed. When our dinner finally arrived, my increasing appetite came to a screeching halt when I saw a droplet of sweat break free from the deluge on our waiter's forehead, and just like in the movies, the drop made a slow motion arc onto my plate. Splat. The check for that disappointing dinner, also, inevitably landed on our table. There has got to be a better way to celebrate I resolved.

   The better way, I discovered, is for me to celebrate at home. All that is required is a little advance planning and to keep things simple. Those that know me well will laugh at the end of the last sentence. Simple is not my forté. I finally know this about myself and will admit it freely. Simplicity is my goal even though I am a woman who enjoys excesses. A menu that can be mostly made in advance is what I desire. I may start with big thoughts of grandeur, but I am learning, as I age, to whittle my grandiose plans and the menu into something much more manageable than what I initially see in my mind's eye. The pace at home is leisurely, the music is to my liking and we can really relax and enjoy ourselves. I also relish not paying nearly double the retail price for a favorite wine.

   Valentine's day isn't only for couples. The commemoration of love is for friends and family, too. For several years, I hosted Valentine's Day parties that included both married and single friends, and our children. This is when I would dress the long tables in inherited antique lace cloths and drag out every piece of crystal I own, plus the silver, and the good china. The tables are not complete until I have sufficiently overdone the flowers and candles. I heard that there is a concept that one can encounter too much of a good thing, but in my own experience, I haven't tripped upon it yet.

   A few years ago, we celebrated Easter with another couple and their children at El Conquistador, a golf resort nestled in the Santa Catalina Mountains in Tucson. The big draw was eating on the patio with a huge buffet to please both the young, the older and the oldest. I especially appreciated the elegant ice sculptures. The Easter bunny visited and the kids were able to swim in the pool all afternoon. We had a lovely time, but it was attached to a significant price tag, and although the amenities were outstanding, the food was, at best, mediocre. When the opportunity arrived the next year to repeat the experience, I opted to stay home without the slightest hesitation. I had a nice time the year before, but given the choice I'd much rather stay at home, or be invited to a friend's house.

   A key part of my simplicity plan is to make dessert a day ahead. Amaretto Mousse is a perfect ending for just about any holiday. It is light as air and smooth on the tongue. All that is needed is to unmold the mousse onto an edged serving tray and pour the velvety raspberry sauce over the top and allow it to drip over the sides. The presentation has literally made friends swoon and exclaim with oohs and aahs. Of course, the heart shape is perfect for Valentine's Day. Try it out for Mother's Day, too. Mothers everywhere will love the sentiment.

Amaretto Mousse with Raspberry Sauce

Valentine's Day Celebration: Part One~ Entrée: Passionate Pork Tenderloin

by Juliette 

A Valentine's Day celebration in the garden.

"Sharing food with another human being is an intimate act that should not be indulged in lightly." 
                                                                                                                       ~MFK Fisher

   Choosing your favorite meal ever, is a bit like naming your favorite book, album, or film. So many fabulous options to choose from that it is difficult (at least for yours truly) to narrow it down. Top Ten lists work for David Letterman five days a week, but for me, not so much! I find it is easier to begin by breaking all my favorites things down by category... and in this instance I am writing about my favorite Valentine's Day Dinner. Ever! Or maybe it would be more apropos to say "so far", as I hope to celebrate many more Valentine's Days with old and new sweethearts before the credits roll on this lifetime.

 
   A great meal is about so much more than the food, however fabulous it may be. It's about the setting, the people gathered around the table (or a fire pit with the grilled offerings carefully balanced on one's knees), and the occasion at hand. I adore the film Babette's Feast, however when I look back at my favorite meals, the one thing they have in common is well-crafted simplicity.

   My favorite Valentine's Day dinner was one prepared by Linda in the cozy kitchen at the old house on Elm Street in Solvang. We shared a simple, yet memorable meal of Fettucini Alfredo (yes, she did make the fresh pasta by hand), Italian Sausages, Caesar Salad, and our family's garlic bread. For dessert we enjoyed a decadent heart-shaped Amaretto Mousse with fresh berries and a raspberry sauce. And of course, a lovely bottle of champagne... divine! I am ever grateful that I was able to share that wonderful meal with people I love so deeply – and perhaps they are what made it so special. Valentine's Day should not be a day just for lovers. It is a day for love... period. Family, friends, or lovers: I encourage you to spend it with those close to your heart, and share some lovingly prepared food. Amore!

Passionate Pork

by Linda

  
   When Michelle and I were tossing around ideas for our Valentine's Day post this year, she suggested a recipe that I had completely forgotten about. At first I didn't know what she was talking about when she suggested that we feature our "Passionate Pork" dish. However, a quick search through my email did indeed turn up an exchange between us and included a recipe. In the original email, Michelle was raving to Juliette about how good the dinner was that we had prepared. In Juliette's customary fashion, she had some rather crass comments in return... and we will not be including those here.

The pork is delicious with mashed gingered yams. 

   It seems that way back in 2001 when I had moved in with Michelle in San Jose while I was relocating from the Central Coast of California to the South Bay, we cooked up delectable pork tenderloins for a Valentine's dinner. The pork was delicious, and since it was in honor of celebrating Valentine's Day, we came up with the name "Passionate Pork" for the dish. Regretfully, the recipe that was the origin of our inspiration has been lost, and we cannot now acknowledge the source of our culinary creation.

Hoping that the "Boss Lady" appellation was meant with the deepest affection from

the Meat Team guys.

 Ingredients:

1 cup bourbon, or 1/2 cup brandy and 1/2 cup whiskey
1 cup of water
3 Tbsps balsamic vinegar

1 large knob of fresh ginger, peeled
1-2 jalapeños with seeds removed
10 garlic cloves
2-3 pounds pork tenderloins
3/4 cup unsulphured molasses
1 cup ketchup
1-2 Tbsps oil for the pan
sea salt and freshly ground black pepper

Any mincing of garlic, ginger and chiles is best done in the food processor.

Procedure:
1. To make the marinade, in a bowl  of a food processor, combine the first 6 ingredients and process until minced. Marinate the pork tenderloins in the refrigerator overnight, or for 1 hour at room temperature.
2. Preheat the oven to 400°F degrees. Remove the pork from the marinade; brush off any excess and allow to come to room temp. About 30 minutes.

These pork tenderloins are one pound each.

3. In a small saucepan, boil the marinade over high heat until reduced by one-third, 7 to 8 minutes. Add the molasses and ketchup. Use an immersion blender to thoroughly liquify the ingredients. Continue to cook over moderate heat until thickened, about 5 minutes.

4. Heat the 1-2 tablespoons of coconut oil in a large oven proof skillet. Season the tenderloins with sea salt and pepper, and then sear the pork in the skillet over high heat, turning occasionally until browned (5 to 7 minutes). Pour half of the barbecue sauce over the pork and transfer the skillet to the oven.

5. Roast for about 12 minutes, or until cooked through, occasionally turning the meat in the sauce. Transfer the pork to a work surface, cover with foil and let stand for at least 5 minutes. Thickly slice the meat across the grain and serve with the remaining sauce. Approximately 1/2 pound serving per person. Yield: 4-6 servings.
   To be continued next week with Part Two by Michelle featuring dessert: Amaretto Mousse with Berries and Raspberry Sauce.

The 2007 Eberle Zin has just the right amount of peppery fruitiness.

A Tale of Two Curries: Part Two- Vancouver and Chicken in Yellow Curry

by Michelle

   Through the years I have encountered a common (although incorrect) impression that friends and acquaintences harbor of me, which is: because I like to cook, every dinner served at my house is naturally a multi-course gourmet affair that takes hours to prepare. The perception likely stems from my propensity to over-entertain, to have a "wow factor" attached to my dinner parties. The truth is, I grind out dinner during the week just like everyone I know, whether cooking is a personal passion or not. Creativity is generally lacking in the meals that I prepare Monday through Friday, although the entrées served are tried and true and family favorites (and can be prepared in under an hour).


My traveling gear: Dansko clogs, rain coat and camera bag disguised as purse.

One of my favorite things: a night stroll in Vancouver, Canada.

   I have discovered over the years that children and the men in my life (my husband and my friend's husbands) appreciate predictability. There is comfort knowing that familiar fare is forthcoming throughout the weekdays: Spaghetti Mondays, Taco Tuesdays, Chicken Piccata Wednesdays, and Turkey Burger Thursdays. Friday night's are usually reserved for going out to eat at family friendly restaurants, particularily dining establishments serving pizza, pastas and burgers. On weeknights I am often heard saying, right before clearing the dishes from the dining table, "Another dinner down." The comment is directly related to the feeling that getting dinner on the table Monday through Thursday can feel like any other mandatory task, such as washing the laundry or cleaning the bathrooms. Saturday and Sunday's are my days to shine in the kitchen and push the culinary boundaries. I take extra care on weekends to enjoy the process of cooking and to enjoy a cocktail or two, while putting together a great meal, making the event of cooking a pleasurable experience instead of a mundane chore.

The view of the top-of-the Fairmont from my 22nd floor hotel room in Vancouver.

   Over the past year, I have been traveling more than usual for business, predominately to Vancouver, Canada, but I also find myself in NFL cities, like Atlanta and San Francisco, and less predictable places such as Portland, Maine and San Antonio, Texas. Last year I spent more than my fair share of time in Las Vegas (on my own and with my sisters for a "sistercation"). One of the benefits of traveling is that I continually find Saturday and Sunday meal inspiration on the menus I read around the country such as chimichurri in Orlando or mint pesto in Niagara Falls.

Have a seat and enjoy the view in Vancouver, Canada.

   On a recent trip to Vancouver, it seemed as if Chicken Curry was on every menu. Toward the end of one particularily tiring day, my CEO and I decided to grab a quick bite at White Spot, a diner-esque establishment that serves comfort food and earns rave reviews by locals for tasty hamburgers. After a quick scan of the menu, I zeroed in on Bishop's Curry: "Chicken breast simmered with sweet bell peppers and mushrooms in a delicately spiced orange, apple and organic tomato coconut milk curry sauce over Jasmine rice. Served with naan bread, mango chutney and cilantro." It hit the spot, alright. The next night, at my company's local watering hole, Earls Kitchen and Bar, an upscale sports bar and restaurant (I wish Hooter's would take a page out of Earls' book, but it is probably wrong for me to even compare), I once again ordered the Chicken Curry. I guess I didn't quite get my fill because upon returning home, I began to think about making Chicken Curry for a Saturday night dinner.

Whale watching in Vancouver, Canada.

   While spending leisurely time perusing a new cookbook purchase, Canyon Ranch Cooking, I came across a Chicken Curry recipe that looked very similar to the dish I enjoyed at White Spot. Canyon Ranch is a world famous spa located in the foothills of northeast Tucson, Arizona. There is also a sister location in the Berkshire Mountains in Massachusetts. When the rich and famous descend upon Tucson, their destination is often Canyon Ranch (or else a well-known rehab center located in town).
   This recipe for Chicken Curry is easy enough to make mid week, if it won't agitate your family's expectations of a "safe" weekday meal. To make things even easier, you can open a jar of Major Grey's Mango Chutney to serve alongside. On the weekend, the Fig and Apple Chutney favored by Canyon Ranch is worth making and is quite delicious served at room temperature.

Chicken in Yellow Curry

Apple and Fig Chutney

by Michelle

"This chutney is a tasty accompaniment to any curried dish."

                                ~Jeanne Jones, Canyon Ranch Cooking

   Try this condiment with creamy chicken curry. It is a very nice alternative to mango chutney which, by the way, I love to put as a base for a pizza covered with shrimp (the subject of a future blog post)! I wonder what the apple and fig chutney would taste like on a pizza the features prosciutto? There is only one way to find out... and that's to try it. Stay tuned.
   This recipe hails from Canyon Ranch Cooking by Jeanne Jones (Harper Collins, 1998).

Apple and Fig Chutney

4 cups chopped unsulfured dried apples
1 cup finely chopped dried figs
1 cup raisins, finely chopped
1 medium onion, finely chopped
2 cups granulated sugar
1-1/4 tsps ground ginger
1/4 cup pickling spice, tied in a cheesecloth bag
2 cups filtered water
2 cups apple cider vinegar (we prefer Bragg Organic Raw and Unfiltered)

Pickling spice ready to be secured into a packet tied with twine.

Procedure:
1. Combine all the ingredients in a large, non-aluminum saucepan and bring to a boil. Reduce the heat to low and simmer, uncovered, for 2 hours.
2. Let cool to room temperature. Remove and discard the cheesecloth bag containing the pickling spice. Store the chutney in a tightly covered container in the refrigerator where it will keep for months. Yield: 4-3/4 cups.

The Incredible Coconut and a Tale of Two Curries: Part One

 by Linda

   If you are among those who love coconut, but still think of it as a fatty shredded addition to some of our most beloved desserts, and therefore is something to be indulged in sparingly because of its high saturated fat content, then the news that I have for you just might make your day. Coconut is not only delicious, but it is a nutritional super star, and the fat that the coconut provides might be destined to be your new best friend because surprise... it is good for you! The humble coconut has sustained large populations of peoples in the tropical world for generations, who are for the most part, not obese, and do not have heart disease. They are also known for their beautiful skin and hair. Globally, the coconut is the most extensively grown and used nut in the world and is the most important palm.

It might look like ice cream, but it's not. Coconut oil is solid under 76°F.

   Most of the objections that I have read concerning coconut, condemn it because the oil is comprised of almost completely saturated fat. First, a word about saturated fat. Saturated fat is stable. Therefore, unlike vegetable oils, which are made up of mostly polyunsaturated fats, saturated fats are resistant to mutation. This means that saturated fat is less subject to very unhealthy changes over time (as it sits aging on your pantry shelf) or when it is subjected to heat when cooking, which is also very important. More importantly most people do not realize that these ubiquitous vegetable oils (canola, safflower, corn, sunflower... you name it), are heated up to very high temperatures when processed. They are basically "pre-rancidified" in order for them to be able to sit on the grocery store shelf for years at a time. Most fats are very perishable, require refrigeration and have short shelf lives unless they go through this unhealthy processing. Although the topic is controversial, I am in the camp that believes that high quality saturated fat is essential to your health. If you would like to read more about the benefits of saturated fat, please check out "Love Thy Saturated Fat" written by my friend and co-worker, Misty, who is our Nutritional/Wellness Educator at work (Whole Foods Market). I realize that the information provided in Misty's article is the exact opposite of what most of us continue to be told about fats, but much of what we are told about fats is... how shall I say this delicately... misinformation that has been promulgated by very large corporate interests who produce products with poor quality oils because they are inexpensive. These unstable oils are often (adding insult to injury) altered again and chemically changed into evil trans fats in order to extend the shelf life of the commercial product. On the other hand, consider the following information from the Coconut Research Center:

Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a "functional food" because it provides many health benefits beyond its nutritional content. Coconut oil is of special interest because it possesses healing properties far beyond that of any other dietary oil and is extensively used in traditional medicine among Asian and Pacific populations. Pacific Islanders consider coconut oil to be the cure for all illness. The coconut palm is so highly valued by them as both a source of food and medicine that it is called "The Tree of Life." Only recently has modern medical science unlocked the secrets to coconut's amazing healing powers. 

   Another interesting fact about the saturated fat of the coconut, is that the oil is comprised of mostly medium-chain fatty acids (MCFA), also known as medium-chain triglycerides (MCT). This is important information. Most of the oils that we consume in our Western diets come from, whether they are saturated or unsaturated or come from animals or plants, are composed of long-chain fatty acids (LCFA). Some 98 to 100% of all the fatty acids we consume are LCFA. The fats in the coconut, which are short chain, do not require pancreatic enzymes to break them down, resulting in much more efficient and quick digestion. Since the fat in coconut can be used easily by the body, it can be burned readily for energy. This is why it has become a favorite with those who would like to lose weight. 

   Since I have always loved coconut for its delicious flavor, discovering that the coconut that I have always adored is really good for me is an added boon. These days I am on a mission to find new ways to use coconut in recipes that do not use refined carbohydrates (white sugar and white flour), which are the real culprits in our obesity, heart disease and type 2 diabetes epidemics. My pantry is stocked with the proverbial coconut milk and shredded coconut, but you will also find coconut oil (purchase extra virgin cold pressed), coconut butter, coconut flour, coconut water and coconut milk ice cream.

   The winter season in Northern California this year has brought unaccustomed dry weather and very cold temperatures. Recently I was in the mood to warm myself up with a hot Panang curry, so I looked up a recipe for it on one of my favorite food blogs featuring Thai cuisine... She Simmers. Having purchased a pressure cooker recently, I adapted the recipe (and a few of the ingredients). It was yummy, if I do say so myself. Using the pressure cooker allowed me to have a steaming bowl of curry on the table in just over an hour.

Panang Curry with Beef~ Using a Pressure Cooker 

Products We Love: Kaffir Lime Trees

by Linda

   I don't know that a lime tree should be referred to as a product, since it is a living thing created by Nature herself, but I did want to call attention to the benefit of growing your own Kaffir lime leaves if you are a devotee of making your own Thai food.

   I purchased a small tree at a local nursery, and I have been growing it in the same ceramic pot that I transplanted it into four years ago. Just like growing your own rosemary, thyme, oregano and other culinary herbs, it is convenient and a money saver to have the tree available year round. I really dislike trying to find the leaves when I need them, because they are not always available at a regular grocery store, and they are expensive. Place the tree in a sunny spot, water, fertilize occasionally and protect from frost, and you will be rewarded with a carefree little tree that offers up beautifully aromatic leaves any time you need them.

Products We Love: Harmless Harvest 100% Raw Coconut Water

By Linda

   Coconut water has been popular for at least the last five years, but I wasn't really a fan until now. All of the coconut waters that I tried previously were either canned or came in aseptic packaging. That means that they are heated up to fairly high temps, which causes a loss of both nutrients and flavor. Fresh coconut water is full of electrolytes and has the same mineral nutrient balance as your blood plasma. It is a great choice for hydrating your body, and it is so much more satisfying than a sugary soda.

   With the arrival of Harmless Harvest on the market, coconut water is now available in a bottle that is raw and has never been heated. It tastes like it was just poured out of a young green Thai coconut. Yum!  

Linda's Buttermilk Biscuits (Food Processor Method)

by Linda

"Poetry is the synthesis of hyacinths and biscuits." -- Carl Sandburg

   Since one of the goals of our blog is to be a virtual recipe box for future generations, it is my personal opinion that our collection of recipes would not be complete without a biscuit recipe. I would have to say that buttermilk biscuits are one of my all time, in my top ten, comfort foods… right up there with mashed potatoes, ice cream, chocolate and chicken-fried steak. And while I do freely acknowledge that buttermilk biscuits made with white flour are nutritionally bereft, there are occasions, when this one time (and perhaps still) staple of the Southern table will satisfy like nothing else.

   I may not have been making biscuits as long as a Southern Granny, even so, I have made many a biscuit in my day. I began making biscuits regularly as a teenager. I still remember the drinking glass whose mouth had just the perfect size circumference that I used to punch the biscuits out with on the floured board in our small farm kitchen. These days, even though I now use a stainless steel cutter with a nice sharp edge to release perfect circles from the round of dough, I still love to bake them... however infrequently. I confess that I do not make them very often anymore due to my quest to reduce my consumption of white flour. However, when I do have occasion to bake them these days, there is something so satisfying about rolling out the white buttery dough that smells of buttermilk, brushing them with cream, and then watching as they puff up as if under a magic spell while they turn golden brown in the oven.

   A few months back I had a very long, tense and tiring day at work. Very much in need of a little TLC… and knowing it would need to be provided by yours truly if I was to have any, I decided to splurge and prepare three of my top ten faves for a quick dinner. This plan brightened my mood considerably. In under an hour I had mashed potatoes, chicken-fried steak with pan gravy and buttermilk biscuits drizzled with raw honey on the table. I sipped a rich Sonoma County Cabernet while I prepared my dinner and put together a salad (my concession to healthy eating for that meal), and when dinner was served, I patted the chef on the back, and surrendered to the feast saying, “Thank you, Linda… that will do. Yes, that will do.”

No, I did not eat this all myself... but there were some yummy leftovers for the next day.

Sautéed and Caramelized Mushrooms

by Michelle

   To cook really well, one must be patient. It can take time to build flavor. Chef Ann Burrell would certainly agree. Her mantra, "brown food tastes good" certainly applies here. I have noticed that novice cooks like to stir, turn, or flip quite often. Relax. Sometimes food likes to sizzle nicely in the pan before being touched again.
   I love these mushroom so much. Sure they are fantastic with a steak. But, they are also great at room temperature as part of an appetizer tray alongside salumi and olives. Leftovers make me estatic. That means I can sprinkle the tasty morsels on top of pizza, tuck into an omelette, stir into a weeknight marinara, or layer into panini. You get the idea. Now I have a hankering for caramelized mushrooms. I think I'll make them right now!

Sautéed and Caramelized Mushrooms

Linguini with Super Easy Clam Sauce

by Michelle

   I keep canned clams as a staple in my pantry. For some reason it feels as if I'm exposing a dirty little secret. I don't know why. There's no shame in canned clams lounging around with the canned albacore tuna, jarred anchovies and tins of sardines. Yes, I love me some fresh clams, but much to my chagrin, recently dug bivalves are not always available here in the desert. So, canned to the rescue on those nights that I must have Linguini with Clam Sauce. And, no false advertising here. Super Easy is the truth.
   I am pretty sure that this recipe is an adaptation of a Cooking Light recipe. Therefore, it is lower in fat than some clam sauce recipes. You'll be happy as a clam at high tide to discover that there is no sacrifice in flavor. Sorry, I just had to add a little clam humor to the end of this post. Happy New Year to one and all from your friends, the Salvation Sisters!

Linguini with Super Easy Clam Sauce

   In a pinch, spaghetti is also an excellent choice for the sauce. Although Italians do not garnish fish dishes with Regiano Parmigiano, I certainly do. It might be a faux pas, but I find the addition of the cheese quite satisfying.
   Along with the pasta, I like to serve Juliette's Focaccia or Sourdough bread. For a more formal gathering, I'll serve a Salad of Leafy Greens with Joan's Vinaigrette as a first course, or if more casual, passed at the table.