Tofu Skillet with Corn Tortillas & Salsa

Tofu Skillet with Corn Tortillas & Salsa
Original Recipe by Miss Jolie Ann

Hello Readers,

This recipe is oh so delicious, quick & easy and inexpensive. It's also totally vegan without the optional toppings. So it's an all around winner! When I used to live in the Mission District I became so totally addicted to really good fresh corn tortillas. I could live off of corn tortillas sauteed in butter. Oh my God. But, I digress. For this recipe I love using the Trader Joe's brand "high protein" tofu. It has a great texture and taste. It goes above & beyond most extra firm type tofu in holding up it's shape in recipes. Enjoy!

In Health,
Miss Jolie Ann

Tofu Skillet with Corn Tortillas & Salsa

Yields about 4 servings

2 tbsp extra virgin olive oil

12 oz package corn tortillas

1 tsp dried cumin

1 tsp dried oregano

1/2 tsp dried ground chipotle chili pepper

1 package trader joe's brand high protein tofu or other extra firm tofu

16 oz container salsa of your choice

sea salt and black pepper

handful of fresh cilantro, chopped

1. Cut the corn tortillas in half down the middle. Then slice into ribbons about 1" wide. Set aside.

2. Rinse and drain the tofu. Chop the tofu into small cubes about 1/2". Set aside.

3. In a skillet warm the olive oil over medium heat. Add the tortilla ribbons and stir to coat with oil.

4. Add the cumin, oregano and chipotle to the tortillas. Stir to combine the spices.

5. Saute the tortillas over medium heat for about 10-15 minutes until the are soft and crispy around the edges.

6. Add the tofu and the salsa to the tortillas. Cook for about another 5 minutes until everything is warmed together.

7. Remove from heat and add salt & black pepper to your taste. Top with chopped cilantro. Serve warm.

8. Optional toppings could be some grated cheddar cheese or a dollop of sour cream.

Indian Curry of Potatoes, Garbanzo's & Green Peas

Indian Curry of Potatoes, Garbanzo's & Green Peas
Original Recipe by Miss Jolie Ann

I like to serve this one over long grain brown basmti rice. This recipe fills that craving for potatoes while still being healthy and the Indian spices are fragrant and amazing. I've also adapted this one for the crockpot, let me know if you are interested and I'd be happy to pass the details to you. Enjoy!

In Health,
Miss Jolie Ann

Indian Curry with Potatoes, Garbanzo's & Green Peas

Yields about 6 servings

5 tbsp salted butter

1 tbsp cumin

1 tbsp turmeric

1 tsp coriander

1 tsp garam masala

1 tsp hot curry powder

1 tsp whole mustard seeds

6 medium yukon gold potatoes, chopped with skins on

1 cup cooked garbanzo beans

About 2-3 cups water

1 cup frozen green peas, thawed

1/2 cup plain nonfat yogurt

sea salt

1. Heat the butter in a stockpot over medium heat

2. Once the butter is melted add the spices and cook for about 5 minutes until bubbling and toasty. Enjoy the delicious fragrance that is released.

3. Add the potatoes and continue to cook over medium heat for about 10 minutes. The potatoes will just start to brown.

4. Add the garbanzo beans and about 2-3 cups water. You want just enough water to cover the potatoes and garbanzo's.

5. Put on a lid and bring to a boil. Once boiling, reduce the heat to a simmer at about medium heat. Let cook for about 30 minutes. Occasionally stir to make sure the potatoes are not sticking.

6. Check the texture after 30 minutes, you want the potatoes to be nice and soft and becoming somewhat mushy.

7. Add the green peas and the yogurt. Let cook for about 5 more minutes just until everything is warmed up and combined. You want the peas to remain a nice bright green color and not overcooked.

8. Check the flavor. Add salt to taste and adjust the spices to your liking.

9. Serve warm over long grain brown basmati rice.

Creamy Cabbage Soup

Creamy Cabbage Soup Recipe
Adapted from The Enchanted Broccoli Forest

I love cabbage. I guess I'm a weirdo like that. I love it raw in salads and slaws. And I really love it just steamed plain with no spices. I know weird. Cabbage is a great all season veggie. There are many varieties that mature pretty much every month of the year. Cabbage has great winter survival capacity in the pacific northwest. Currently in my garden I've got some heads of savoy cabbage that should be mature enough for harvest in about another month. I've also got 'red ace' as an overwintering variety that will be ready for harvest in the late spring. On the nutrition side, did you know that cabbage evokes a super high anticancer response in the human body? It offers tons of antioxidants, vitamins and minerals. So people, in summary cabbage is an all around super food. Start adding it to your diet if you aren't already.

When I first tried the Creamy Cabbage Soup Recipe one year ago I was disappointed. It was watery and bland. So I've given it another try and adjusted the ingredients. I was quite pleased with the result this week. It was like a mashed potatoes-with-cabbage soup surprise. Yummy and satisfying. Enjoy!

In Health,
Miss Jolie Ann

Creamy Cabbage Soup

Yields about 6 servings

4 medium sized yukon gold potatoes, chopped with skin on

1/2-1 cup plain soymilk or milk

1/2-1 cup lite sour cream

4 tbsp salted butter

1 clove garlic, minced

sea salt

3 tbsp extra virgin olive oil

1 medium yellow onion, finely chopped

2 tsp dried whole caraway seed

1 medium head green cabbage, shredded

3 cups (approx) water

fresh ground black pepper

1. Bring a stock pot of water to boil and add the chopped potatoes. Let boil until very soft, about 30 minutes.

2. Drain potatoes, reserving a little water for mashing.

3. Add enough soymilk and sour cream for the mashed potato consistency that you like-creamy or chunky. Also add butter, garlic and salt (to taste) to the potatoes. Mash or whip-whichever is your desired method. Taste and adjust salt. Set aside.

4. In a stockpot warm olive oil over medium heat. Add the onions and saute until soft and slightly browned, about 10 minutes.

5. Add caraway seed and let warm for about 1 minute.

6. Add the cabbage and cook for about 2 more minutes.

7. Add enough water to just barely cover the cabbage. Place a lid on the pot and bring to a boil. Once boiling turn heat down to medium and let simmer.

8. Simmer for approximately 10-15 minutes if you like your cabbage bright green and a little crunchy. Simmer for 20-30 minutes if you like your cabbage softer, which will change the color from bright to blah.

9. Once the cabbage is done cooking, remove from heat. Add the mashed potato mixture and black pepper. Stir well and check the flavor. Add more salt and/or pepper to your liking.

10. Serve warm.

Chipotle Split Pea Soup with Barley for Crockpot

Chipotle Split Pea Soup with Barley for Crockpot
Recipe adapted from allrecipes.com
Makes 5 big servings

I love my crockpot in the winter. Especially now that I have school on Saturdays. My work week starts on Sunday, so traditionally I cook several meals for my week on Saturdays. By using my crockpot I can throw together ingredients in the morning before I leave for school and come home to a delicious smelling house and dinner ready for my work week. This version of split pea soup is spiced up with chipotle peppers and given more substance by whole grain earthy barley. Perfect to come home to on a cold winter day.

In Health,
Miss Jolie Ann

1 medium yellow onion, chopped
3 cloves garlic, minced or pressed
2 stalks celery, diced
1 carrot, diced
1 tbsp extra virgin olive oil
1 cup dried split peas
1 box vegetable broth
1 tsp ground chipotle pepper
1/2 tsp dried thyme
sea salt and pepper to taste
1/2 uncooked pearl barley

1. Place olive oil in a skillet and bring to medium heat.
2. Saute onion over medium heat for about 10 minutes until soft and starting to brown.
3. Add garlic, celery and carrots and saute for 5 minutes more.
4. Add split peas, sauteed veggies, broth, chipotle and thyme into crockpot.
5. Set crockpot on high and cover. Cook for approximately 6 hours until peas are soft.
6. Add barley and stir. Cover and let cook 1 hour or until barley is soft but not mushy and overcooked.
7. Add salt and black pepper to taste.

Oatmeal Spelt Muffins with Banana & Blueberries

Oatmeal Spelt Muffins with Banana & Blueberries
Original Recipe by Miss Jolie Ann
Yields about 9 muffins

These muffins are so easy to make and actually good for you too! You may notice these muffins have no sugar, honey, etc. The ripe bananas & blueberries sweeten them and really who needs all that sugar anyways? I love um just warmed up with some melted butter. Mmmm so good for breakfast. Enjoy!
In Health,
Miss Jolie Ann

1 cup rolled oats
1 cup spelt flour
1/2 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
2 ripe bananas, mashed
1 cup blueberries fresh or frozen (thawed)
1/4 cup canola oil
1 brown egg

1. Preheat oven to 375 degrees and lightly grease a muffin pan.
2. Place oatmeal in a large mixing bowl. Sift together the flours, baking powder, baking soda and cinnamon. Mix all dry ingredients.
3. In a small bowl combine the bananas, blueberries, oil and egg. Stir until mixed.
4. Combine wet ingredients with dry ingredients in large bowl. Mix until just combined.
5. Pour batter into greased muffin pan. About 1/4 cup batter per muffin.
6. Bake in 375 degree oven for 18 minutes.
7. Let cool and enjoy warm with butter.

Winter Garden Update--Mid January 2009

Dear Readers,

As you may remember from an October 2008 posting I was doing some autumn/winter veggie gardening experimentation in my backyard. And, boy did I get the most extreme winter storm to test my experiment to the maximum! Holy moly! The week around Christmas brought an arctic blast like none I've experienced in almost 9 years as an Oregonian. It was even worse than the infamous January 2004 ice/snow storm.

The week before the storm the weather reports predicted very cold temperatures below freezing with snow and ice. With that much warning we were very busy at the nursery "battening down the hatches." And on my day off prior to the storm it was a lovely and sunny day about 40 degrees with no wind. A perfect day to winter-proof my garden. First I watered well everything. Plants have a much better chance of surviving cold spells if they are well watered. This is especially important when the below-freezing winds whip through. I mulched with shredded bark all my perennial beds and my raspberry bed. I gathered together all my containers that have herbs, perennials, blueberries and strawberries and wrapped them in burlap. I harvested all of my carrots, radishes, jerusalem artichokes, and most of my lettuce and left out a few mature heads as an experiment. I mulched with compost my veggie beds and covered them each with a frost blanket. This was in an attempt to protect them from the low temperatures expected. I was not concerned about snow, because snow is an insulator for your plants and I knew my brassicas are tolerant of some snow. I took down my windchimes and emptied the ceramic bird baths. I huddled together the newly planted containers of bulbs on my porch.

I was going into the storm with a lot of veggies still in the ground. It seemed risky but I was as prepared as I could be. First we were hit with temperatures below freezing and some snow. Then the temps dropped into the teens and one night the windchill was 3 degrees. My goodness. And I was working outside at the nursery during the first week of the storm. Thank God I had the sense to go to GI Joes and invest in some lined double front carhart work pants! Long johns & ski socks became my best friend. Well the 2nd week dumped inch after inch of snow and I thought it would never stop. Two days into the storm I went out to measure it was 13 inches in my backyard. One day later it was 20 inches. I could not believe it. Day by day I watched my entire yard including my raised beds completely disappear under snow. I believe this is when frost blankets officially stop working-when they are covered in over a foot of snow! Every day I went out and re-filled my bird feeders and worried over my veggie garden I could no longer see.

A week later once we thawed out I was able to remove the frost blankets and access the damage. I lost 18 pea plants, 10 edible fava bean plants, 3 savoy cabbages, 6 cauliflower, 6 giant red mustard greens, several lettuces, 6 broccoli raab, 4 purple sprouting broccoli. It was almost my entire winter and early spring produce harvest. Dang, it was a mess. A thawed black slimy oozing yucky mess. It's so disappointing to have lost so much. But, it's a good reality check & lesson to learn if I want to be a successful professional farmer. But, there is some good news--there were several snow storm troopers. Cilantro by far did the most exceptional. You'd never know it had been through a 2 foot snow storm. It looks awesome. It did so well in fact that I've been telling my co-workers that I'm going to become a Cilantro Farmer! While my favorite Giant Red Mustard Greens turned to slime, the Green Wave Mustards look amazing. All 6 of my Red Ace Cabbage came through intact ready for spring production. Both Wild Garden Mix Kale and Nero Di Toscana Kale look scrawny, but they will survive. And I've got 3 savoy cabbages with small heads that look like they will make it for harvest in another month or two. My cover crop fava and crimson clover looked wilted and awful following the storm and now they've bounced back and look great! So that concludes my winter veggie garden experiment.

The daffodils in my yard are beginning to bloom, the paperwhites & amaryllis on my windowsill are blooming, and the small fruit selection has arrived at the nursery...that means spring is on it's way. Yeah yeah, I know in another 2 months, don't burst my bubble! Fingers crossed we don't get another big storm in Portland this winter. I promise to get some winter recipes on here this week. For now, check out all the winter recipes in the 2008 blog archive. Stay warm and thanks for reading!

In Health,
Miss Jolie Ann

Fall & Winter Vegetable Garden Experiement

Hello friends!

I got a really late start on my Fall & Autumn vegetable garden. This is due to the fact i thought I was moving out of my home in September, then it turns out I am now staying in my home for at least another season. Most cool season vegetable crops want to go in the ground mid-summer around July or August. Which is exactly NOT what you are thinking about in the mid-summer, right? Fixated on all available garden space, resources, time & energy on those TOMATOES not planting brussels sprouts, cabbage, kale for the winter. I hear that! But, that's when most winter veggies need to be planted to get a good start before cold weather sets in.

Even though I was delayed I managed to get a pretty extensive cool season garden going. Once I harvested and cleaned up a lot of warm season crops I heavily amended my soil with organic matter (compost, earthworm castings, coir) and organic vegan fertilizers. I planted together a mix of overwintering and fall/winter harvesting crops. The overwintering crops were an experiment. And I'll let you know how it all goes. In addition to the veggies I've managed to get 2 empty flower beds planted with cover crops in preparation for perennials and herbs next Spring. I used fava beans for their long tap-roots to break up heavy soil and crimson clover for their nitrogen boosting & easy-to-till-under capabilities. I've also tarped another area of lawn--killing it over the winter for easy digging in the Spring-which will be the site of another raised bed.

Don't forget to reduce your "fall clean-up" efforts. Yes, that's right--REDUCE the yard clean-up. It's important to leave wild habitat that provides shelter & food for beneficial bugs, birds, and other wildlife. Our bug & animal friends need this during the cold and sparse winter. On behalf of our wild friends, thank-you!

Here's what I planted for Fall/Winter...

Fall/Winter Harvest:
Sugar snap & snow peas, mustard greens, lettuce, sorrel, spinach, swiss chard, kale, cauliflower, mache, arugula, mustard greens, radishes, carrots, cilantro

Overwintering for Spring Harvest:
Fava beans, red & green cabbage, broccoli raab, purple sprouting broccoli, cauliflower, garlic, shallots

I'm super excited to see how it goes and I'll keep you posted with my lessons learned. Wouldn't it be great to home-grow veggies all 4 seasons?

In Health,
Miss Jolie Ann