Category Archives: simplicity

It’s almost June…

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Which means it’s getting closer to berry season in Maine…which means it’s time to make fruit crisp for those summer get-togethers…

Actually, it’s always ‘crisp’ season if you ask me. (:

This is the best crisp recipe. You can make it with apples, raspberries, blueberries, strawberries, or a berry mix. 

It’s delicious with traditional flour/ butter and it’s equally (if not more), amazing with GF flour and dairy free butter or coconut oil…

It’s from a cookbook my grandmother gave to me, twenty years ago! Savoring Care Cod. 

In her unmistakable handwriting, the inscription simply says, ‘To Jenny, with love Gram’, Christmas 2000. 

Each recipe included in the cookbook was contributed by a volunteer, friend, and/or staff of the Wellfleet Bay Wildlife Sanctuary; It’s a cookbook put together by the Massachusetts Audubon Society.

The year of the gift (2000), was also the year my grandmother needed to sell her home in NJ and move to the Cape, to live with my aunt. Her daughter…

My grandmother was (then) diagnosed with alzheimers.

She didn’t want to leave NJ. She was a ‘Jersey girl’ – so the fact that this cookbook is from the Cape, is a reminder of the beginning of that chapter for her…and that chapter for all of us…

It is also a reminder of her and the interests we shared – good food, entertaining, nature, the beach… time spent together, cocktails at 4, and oh so much more…

This same grandmother passed away two weeks ago. She was 98.

I love you gram.

Thank you for everything. I see you in everything…

If you’re in need of an easy and delicious dessert – give this one a go. 

Gram says so. (: 

Enjoy. 

Fruit Crisp Recipe + Printable version below.

Enjoy (:

This recipe can be made with apples, blueberries, raspberries, strawberries or a mixture of berries.

This recipe can be made exactly as is here with either traditional flour + butter. 

OR

GF flour + coconut oil/dairy free butter.

Just switch out ingredients – measurements stay the same. 

Ingredients

 5-8 apples (any good pie apples), peeled and sliced OR 3.5 cups berries (frozen works too) – raspberries, blueberries or mixed berries

1 Cup Gluten Free flour (bob’s red mill 1 to 1 baking flour works well) – or regular flour.

3/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon cinnamon

1 egg, beaten

1/2 cup coconut oil, (or butter) melted.

coconut oil/butter for greasing pan.

What to do 

Grease a 9 X 13 – inch baking pan. Or a pie dish. Spread fruit in pan. You want enough to cover the bottom of the pan as well as have enough ‘height’ of the fruit itself …

*Blend dry ingredients. Add egg and melted butter. Mix until dry ingredients are moistened.

*If you are making it with GF/DF substitutions, blend the dry ingredients. In a separate bowl, beat the egg and add the melted butter/oil. Then add the dry ingredients to the ‘wet’ (egg + oil), until moistened. 

Pat mixture over fruit. Bake for 35 – 45 minutes or until topping is browned. Enjoy! 

Fruit Crisp Recipe – Ripe Red BerriesDownload

Summer vegetables

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I have a deep appreciation for summer and all it’s ‘stuff’ – the green grass, the leaves on the trees, the hot weather, the sunshine, being barefoot, warm sand between my toes…flowers, vegetables, Maine fruit, picnics…one layer of clothing – even at times, just a bathing suit!! All of it – except for the mosquitos and ticks – those I could do without…

But overall, summer is my favorite season – hands down.

So while we are in the final days of my most favorite season, I thought I’d take advantage of some local vegetables (still) being harvested in Maine;

Zucchini, corn, onions, kale and mushrooms are just a few…

Why not just chop/dice/slice and saute?

Amounts depend on how many people you are cooking for and if you like left-overs or not. Personally, I like left-overs. They make sense to me. It saves time and energy prepping a little ‘extra. And if you don’t want to eat the ‘same thing’ the next day, then just freeze it.

(Freezing left-overs makes a lot of sense too. Even it’s a small amount – freeze it anyway.  You’ll be amazed how easily it is to utilize left-overs – even in small portions. More on that in another post…)

Anyway, let’s get back to the recipe. (:

Chop – one or more zucchini – or any squash – into whatever shape/thickness you like.

Dice -one small onion – or scallions – or a shallot (whatever kind of onion you have)

Cook and scrape – an ear or two of cooked corn kernels – or a cup of frozen corn kernals if fresh isn’t on hand…

Cut – a few mushrooms (whatever type you have) or not if you don’t.

Chop and add – a good handful or two of chopped/ribboned kale or swiss chard, spinach – use what you have on hand.

Mince – a clove or two of garlic

A drizzle or more – olive oil

salt + pepper

and a squeeze of fresh lemon juice. If you don’t have a lemon, try a lime, and if you don’t have either of those, a splash of apple cider vinegar will do.. (:

Heat up olive oil – enough to coat the fry pan – add the chopped onion and saute until the onion begins to brown.

Add in garlic and cook a few more minutes – enough to soften the garlic without browning it.

Then add in the mushrooms and saute until mushrooms begin to release their juices, soften and brown.

Now add in your kale (or green of choice)

Cook enough to soften, slightly.

Then add in the sliced zucchini and corn.

Saute until zucchini is of the texture you like – I like mine a little firm, so I don’t cook it for too long – but if you like soft, cook it until it softens…

And finally, add a few good pinches of course sea salt, some fresh cracked black pepper – toss and and finish with a squeeze of citrus.

 

Enjoy as is or use in a multitude of ways…here’s a few simple suggestions.

Add some fresh herbs if you have any (think parsley or sage), toss it all together with pasta, then top with freshly grated cheese and a drizzle more of olive oil.

OR

enjoy as a pizza topper.

OR

finish with a drizzle of tamari and serve with jasmine rice.

OR

add it to some chicken stock or vegetable stock and you’ll have a lovely soup.

OR

add it to cooked risotto and finish with a drizzle more of olive oil, fresh grated cheese.

OR

enjoy it as is.

Plain and simple.

Fresh summertime veggies filled with the loveliness of the season – in every bite.

What’s your favorite summer vegetable? How do you like to eat it?

Be well.

Stay safe.

Enjoy.

 

 

 

 

 

Potatoes

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Who doesn’t love them?

Let me count thy ways…

Fried, baked, mashed…boiled, grilled or shredded –

Breakfast, lunch or dinner… the simple spud always saves the day.

These tasty taters (above) were cut, then sliced, then sauteed in olive oil, over a low heat – slowly…

Slowly, slowly I let them cook – adding a little more olive oil as needed, without drenching/drowning in oil of course – while keeping the fry pan covered, with a lid.

I like to put a lid on the cast iron fry pan while these beauties slowly soften. The lid helps keep in the heat without drying them out. They soften while they cook due to the moisture, but the lid does need to be lifted every now and again to allow the steam to escape and while they are uncovered, be sure to toss them, gently, so each piece cooks evenly…cover again for a little while longer and stir a few more times.

*the time here depends on the type of potato you are using as well as the overall thickness and size of each cut piece

*Once they begin to soften (you’ll notice the potatoes firm consistency changing – softening with each turn…) it’s time to brown them, while crisping them up.

Add a little salt and pepper at this point + maybe a little drizzle of olive oil to help them brown and crisp nicely. Here is where you need to walk the fine line of just enough moisture (to prevent sticking to the pan) and not too much, thus preventing the perfect amount of browning/crisping…keep the heat a little higher at this point – but not so high that you risk burning them…while also keeping the lid off. Let that steam out! (:

Remember to toss them in the fry pan now and again to prevent burning and sticking…

This is also the time to add in some finely chopped onions (the amount depends on the quantity of potatoes – use your judgement – if unsure, go light on the onions) If the onions are added too soon – they burn. Add them too late, and well, they don’t have time to caramelize…

So, at this point the potatoes should be nice and browned and crispy. Let those onions cook just the right amount of time, about five minutes or so.

Remember to toss the onions with the potatoes over medium heat a few times for the perfect match – crispy homefries with caramelized/browned onions.

Finish with whatever fresh herb you have. Parsley, thyme, sage, scallions or chives are a few to consider.

Or skip the herbs if you don’t have any and just add a dollop of ketchup and call it delicious!

Enjoy.

Stay well. Be well.

What’s your favorite way to eat potatoes?

(:

Zinnias

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I love Zinnias.

They are easy to start from seed. They grow slow and steady, and they make great cut flowers – what’s not to love?

One plant yields quite a few flowers over the course of the summer – cut them and they keep coming back until colder nights settle in…

Start them in mid spring and transplant out once warm enough…around here it’s usually June to mid-June.

They start to flower in early August and are perfect for bringing indoors.

I hope you are able to bring a little of the outdoors, in.

(:

Stay well.  Be well.

I hope you plant some next spring.

Enjoy.

White bean, kale and potato soup

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Now here’s a versatile soup that can be made utilizing a few basic ingredients;

Kale, onions, potatoes, white beans, veg./chicken stock, corn kernels, salt, pepper, a squeeze of lemon juice, garlic, olive oil.

It can be made vegan or not. No white beans? Substitute navy beans.

No kale? Substitute spinach.

No potatoes? No worries.

No fresh corn kernels (who does in winter?) – use frozen.

Choose between vegetable stock or chicken stock (or bone broth).

Add sauteed mushrooms or not.

It’s truly a ‘use what you have’ soup!

Jennifer Wurst - Potato, kale, white bean soup

Half of one small onion – chopped.

One or two heads of garlic – chopped.

One good handful of kale – chopped.

5-6 peeled and chopped potatoes (depends on size of potato)

I.5 cups of white beans (or one can – rinsed)

4 cups of stock – veg./chicken.

1/2 cup fresh or frozen corn kernals.

Juice of one lemon.

Salt and pepper to taste.

Olive oil.

First take out your heavy bottom soup pot. Drizzle in some olive oil.

Add the chopped onion and saute until slightly browned. Add garlic. Saute a bit more…

Add in kale and maybe a little more olive oil – if needed.

Saute together until the kale softens. Add in potatoes. Give it all a good stir…and then add in the stock.

Add a few good pinches of salt. Freshly cracked pepper. Stir again.

Bring to a slow simmer, then continue simmering until potatoes are cooked through. About 20 minutes – give or take a few minutes …

Add in corn and lemon juice.

Taste for and add more salt/pepper if need be.

You can also add in dried oregano, basil or parsley. If you like to cook with wine – white wine would be nice to add in after the onions are sauteed. Give a little splash before adding garlic…

Serve with warm rolls/bread/pita – whatever you have…

Add a salad and you’ve got yourself a delicious meal!

Enjoy.

(:

 

Shortcake – dairy and gluten free – just add strawberries…

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It’s strawberry season here in Maine…

Finn and I have been strawberry picking for the past five years together. We started in 2012. Finn was two.

It’s something we look  forward to every July…and this year was no exception. For the past three years we’ve been visiting a farm in Whitefield Maine – Sheepscot General – it’s the only organic u-pick strawberry field in Maine – and they are worth the drive.

We ate pints of fresh strawberries for days…

We also gave a few pints away, froze a few pounds and then I got into making stuff with all those scrumptious strawberries… strawberry sorbet (twice),  strawberry infused vodka and tequila (so tasty and dangerous), tried my hand at a GF/DF shortcake (see recipe below), and finally a strawberry/blueberry cobbler.

Sadly though, we are now out of freshly picked strawberries.

But, on the plus side, we’ve eaten our way through almost 14 pounds of amazing strawberries and are already looking forward to next years strawberry season…

One can never eat too many strawberries, right?

Here’s the recipe for dairy free/gluten free shortcake (adapted from the Minimalist Baker). It’s amazing and well worth the time.

Ingredients;

Coconut buttermilk.

Here’s how to make coconut buttermilk;

Mix:

3/4 coconut full-fat coconut milk (stirred/shaken – no clumps)

1 Tbls. lemon juice

Stir to combine.

Set aside.

 

Then gather;

1 cup gluten free flour

1 scant cup almond flour

2 Tbsp non-GMO cornstarch

3 Tbsp. organic can sugar

1/2 tsp. sea salt

2 tsp. baking powder

3 Tbsp coconut oil

Preheat oven to 400 degrees and grease baking sheet.

And…then.

Combine GF flour, almond flour, cornstarch, cane sugar, sea salt, baking powder and whisk to combine. Add the coconut oil and use a whisk, fork or pastry cutter to ‘cut’ into the flour, until small bits remain…just like you would with wheat flour…

Add almost the entire batch of coconut buttermilk to the dry mix and stir with spoon to combine…you may need to add a bit more, you may not…you’re trying for a semi-sticky dough…try not to overwork it…

Transfer the dough onto a well floured (gluten free of course) surface – I used a cookie sheet. Roll (with a floured rolling pin) out until the dough is about 1″ thick.

Then flour the opening of a small drinking glass, circular cookie cutter or biscuit maker and push into dough, making small circular disks – about 1″ thick – mine were more oblong than disk-like, but it’s more about thickness anyway…

s

Place on a greased cookie sheet – side by side. Touching. No space between – not squished, just touching…

Then – brush the biscuits with either coconut milk or melted coconut oil. Coconut milk will keep the shortcake more moist, while the oil will make the tops more crispy…we tried both and liked both for their differing characteristics…

If more texture/sweetness is wanted, sprinkle raw cane sugar on top of each before baking.

Bake at 400 degrees F for 15-20 minutes, depending on your oven – or until the tops are beginning to brown and become crispy. Then turn up the heat to 450 F and bake another 3-6 minutes – CAREFUL – don’t burn them – that would be a bummer…

Now, while that amazing shortcake is baking – wash, hull and slice 1 lb. of (preferably, organic) strawberries.

Top them with a pinch of cane sugar.

O.M.G. – freshly picked strawberries, sliced with a pinch of sugar added…so delicious!

O.K., now let them sit until time to serve…

Once the shortcake has undergone its transformation, remove from oven and let rest about five minutes or so. Then separate each biscuit from the other and let cool…

Best served at room temp…

Now, when the time comes to serve these beauties up – slice each biscuit in half, pile on strawberries and a bit of ‘juice’, then top if off with the top!

So. Good. As is.

No. Cream. Needed.

Seriously.

Enjoy!!

What’s your favorite strawberry recipe? Share here…

Be well.

Eat well.

Enjoy.

 

In the garden…

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It blows my mind. How things change…

It was only five months ago that my garden looked like this.

Yes.

Five months ago – February 2017. Snow to the tops of the fence posts – more than thigh high snow…

And while that was going on outside – I had these beauties going on inside…

and these lovelies waiting to pop up…

(garlic).

Though before any of these seedlings could be put into the ground, the snow needed to melt, the earth needed to warm and the ground needed to prepped…

Here was April.

I turned the soil, added peat moss, seaweed (collected locally), wood ash and love… then covered with a landscape fabric to help prevent weed growth, while also warming the soil…

The mosquitos are INSANE here and harvesting is challenging enough once July comes around, let alone weeding – so to minimize being maddened with buzzing while working in the garden, I try to keep my weeding needs to a minimum.

I cover the majority of the garden with breathable fabric and then fill in with hay. Each  allows water and sunshine through, while keeping weeds at bay…

In the pic above you can see black instead of the earth – that’s the fabric covering warming the earth while suppressing weed growth.

I cut openings for each row of veggies/flowers. I simply cut a line for a specified length and then pin down each side with landscape pins and wooden row ‘tags’ on each end. I then cover seeds with hay (to help with heat and moisture retention), and water – then once seedlings/plants begin to grow and become larger, I place hay between each individual plant. Like with the garlic greens seen above, (behind the wheelbarrow full of seedlings waiting to go in)…

Amazing to think that only a few months later the same garden would look like this.

Tomatoes, basil, leeks, red onions, broccoli, cauliflower, summer squash, cucumber, beets, lettuce, green beans, peas, swiss chard, kale, potatoes, brussel sprouts and self seeded cilantro. Phew.

Most started from seed.

Months ago.

In my house.

On window sills during the day…

And at night – moved beside our woodstove…

Or sown directly into the ground as soon as the garden was ready. In the case of garlic (below), it was planted last fall…while others waited until spring or early summer.

 

Either way, much love, planning and work has gone into each plant with the hopes that each will feed us…

Planning and growing are one thing – though there’s also the watering and the harvesting…

the picking, gathering, cutting, pruning, then it’s the washing, cleaning and storing…

A lot goes into growing food – yet it’s all necessary and SO worth it!

My kitchen sink doubles as the wash station and each veggie goes into it’s own separate bag and stored in the fridge – if necessary. Some veggies, like tomatoes (which aren’t ready for a few more weeks/months) are stored best on the counter. Each vegetable has it’s own needs…

Flowers are not be forgotten in a garden either…not only are they beautiful and useful (think cutting flowers), but helpful for pollinators. (:

So plant, plant, plant, plant. And love it – even when it’s 100 degrees outside, with 100% humidity and mosquitos are swarming you! (: It’s worth it.

Hopefully you can try it someday – even if it’s simply one pot of tomatoes or cucumbers on your fire escape.

Everything tastes better with love…

Be well.

Eat well.

Enjoy.

What’s you favorite vegetable?

 

 

 

No one needs to know these are gluten and dairy free!

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Brownies. Who doesn’t love them?

Since starting this blog our household has had to switch from a glutenous, dairy laden household to a gluten free, dairy free household.

Some of our old favorites have gone by the wayside (sadly), but others have found their way back into our hearts (and bellies) – one such favorite is homemade brownies!!

I came across this recipe by MakeMineCadburys and gave it a try (with a few modifications) and they came out delicious.

Chewy, rich and chocolaty goodness…you’d never know they were dairy/gluten free.

Bonus – they are super simple to prepare.

Here’s what you’ll need and the how to;

Ingredients

1/2 cup coconut oil*

1/2 cup cocoa

1cup sugar

2 eggs

1 tsp. vanilla

1/2 cup gluten free flour

1/4 tsp. salt

*if you use triple filtered coconut oil, you will not taste coconut – if you use a ‘regular’ coconut oil, the brownies will have a coconut flavor – but hey, coconut and chocolate go very well together  – I tried it both ways and both were equally delicious – but see what works for your taste buds…)

Preheat oven to 350 degrees.

Line an 8 X 8 X 2 pan with parchment paper.

Parchment paper side note – I did not grease pan or the parchment paper before adding batter. I cut a piece slightly larger than the pan, let some ‘hang over sides’ then held in place with clothes pins. Once batter was complete, I poured it in and then spread evenly with rubber spatula, removing pins before placing in oven of course. Oh, and if you think the paper is hanging over just a bit too much, then trim it down – leaving enough to allow you to lift brownies out of pan once baked…

What to do next;

Melt coconut oil over low heat. Once melted, remove from heat. Add cocoa, then sugar, mix.

Then add eggs, one at time.

Stir in vanilla, salt, then flour.

Do not overmix.

Pour into prepared pan. Bake about 20-30 minutes or until tester comes out clean…

Let cool slightly in pan. Lift out and turn over (gently – not to break) onto a cooling rack. Carefully remove parchment paper. Let fully cool before slicing…if you can wait that long. (:

Enjoy!

It’s salsa time!

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Homegrown tomatoes are amazing! They are juicy, plump, packed with vitamins and actually taste like a tomato. What a difference the sun makes!

And this summer we’ve had nothing but sun, so my garden is brimming with ripe, red, juicy tomatoes screaming to be eaten…so what to do with all those lovelies? Make salsa fresco!

tomatoes

It’s super simple and takes about 15-20 minutes.

Here’s what you’ll need;

Use the freshest of tomatoes for this recipe. I like the heirloom varieties best, though they are on the pricy side if your not growing you own, so if they are out of your price range, then try to find the tomatoes that are heavy in weight, firm to hold, yet soft to the touch – hopefully that makes sense! Whatever your preference with tomatoes, go for the best and this will make all the difference between an amazingly refreshing salsa and a ho-hum one…

So, here you go;

1.5 cups tomatoes (about 2-3 medium) – seeded and finely diced. With very fresh tomatoes, the seeds practically fall out while cutting into slices. I cut tomatoes into slices (then seed), then chop.

1 good handful of chopped cilantro +/- depending on taste

1/4 of a small white onion finely chopped +/- depending on taste

1/2 of a fresh jalepeno or serrano chili (with seeds), finely chopped – or use more for a more spicy salsa…

fresh squeezed lime juice from about 2 limes. (again, use more if you like)

1-2 good pinches of kosher salt

Mix all together in a bowl and readjust seasonings to your liking.

salsa

Eat immediately or let rest for a few hours before serving. This salsa will keep for a few days refrigerated, but best to enjoy within a day or two.

Enjoy!!

Who screams for ice cream?

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Everyone right?

Though, what’s a mom to do if her child needs to be dairy free?

Make dairy free ice cream! That’s right, ice cream – without the cream…

A friend from work shared her recipe with me and it is amazing! It’s easy, doesn’t require any special equipment and has a great consistency.

If you can’t do soy milk, try coconut milk.

Sean’s Peanut Butter Ice Cream

Recipe by Kristynwho needs a spoon

Ingredients;

ingredients

2 1/3 cup soymilk (or coconut milk)

3/4 cup sugar

1 tablespoon cornstarch

1/2 cup peanut butter (smooth or chunky)

1 egg, beaten

1 teaspoon kosher salt

How to;

In a large saucepan, whisk together sugar, cornstarch, soy milk, and peanut butter.

Bring to a boil over medium heat, whisking frequently – once to a full boil, continue whisking for one minute…remove from heat.

Whisk several large spoonfuls of hot milk mixture into egg, then whisk egg back into saucepan of hot milk.

Return saucepan to heat and cook over medium heat, whisking constantly, until mixture returns to a boil. The liquid will start to gain in volume and rise – keep whisking. It will also thicken slightly. Continue whisking for a few more minutes then remove from heat and add kosher salt. Mix well.

Place saucepan in cooling bath – I just use a big bowl half filled with very cold water. Let sit for about 5-10 minutes. Occasionally stirring.

Then pour mixture into a shallow dish and place in freezer for another 10-15 minutes – mixing occasionally as well.

Finally scoop mixture into a small freezer safe container with lid and allow to fully freeze. Can take up to 12 hrs.

Once the ice cream has frozen fully (usually takes 12 hrs. or so) – remove from freezer and let rest at room temp. a few minutes prior to serving.

Top with dairy free chocolate chips – chocolate sauce – coconut whipped cream…or simply enjoy as is.

Peanut butter ice cream

Yum!

How do you like your ice cream?