Strawberry Cream Waffle

Spring gardening is well-underway here in the Upper Midwest. The rhubarb and asparagus are mere DAYS away from first harvest, I have some tomato and pepper seedling starting in the basement, and out in the garden we’ve put in potatoes, onion sets, leeks, and a salad garden with carrots, kale, and lettuces. I plan to plant extra rows of the salad stuff every few weeks so that we can have an ongoing supply.

After a big morning of gardening, it’s nice to come inside and relax with a lovely brunch. Ideally, one that someone else has prepared for you while you’ve been slaving away outside in the dirt. I recommend these Strawberry Cream waffles: the strawberry preserves add a hint of sweet fruitiness, and the surprise encounter of warm pockets of cream cheese is heavenly.  The base waffle recipe is Deborah Madison’s Basic Waffles from Vegetarian Cooking for Everyone, which I love because it doesn’t call for separating the eggs. Continue Reading »

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Weeknight Dinner: Red Lentil Soup

This was devoured before I could take a photo of the finished soup–on three separate occasions. This one is popular with everyone in my family, from husband down to infant. There aren’t many meals with such mass appeal.

It is very flavorful, but not spicy (you could easily spice it up before by not seeding the jalapeno, or using a hotter chile, or do what I do and just add a healthy dash of sriracha just before downing.) It is great for those folks who claim not to like lentils, as the red ones cook up into a lovely golden mush. And it is stellar served with warm pita bread–and if you’re feeling extra hungry, a fried egg on top.

Lentils do not need to be soaked overnight, just a quick sort to make sure there aren’t any small pebbly bits mixed in. If you have 2-3 cups of cooked rice on hand, the soup can be cooked up in just under 25 minutes. Continue Reading »

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Gardening: Make your own seed tape

Spring is almost here…right? Right? We are steadily above freezing, and we can get outside almost everyday now. Which is great, because we were developing a serious case of cabin fever around here. Primarily my two and a half year old.

All those people who compare raising dogs and kids are nutso–they are not at all alike. BUT, there is one truism that applies to both: A tired dog (kid) is a good dog (kid). But that’s where the similarity stops. Especially since an overtired dog is a REALLY good dog, but an overtired kid is a nightmare. There is one more similarity–both my dog and my newly mobile infant spend a lot of time looking for Cheerio snacks on the kitchen floor.

One rainy day last week we filled a morning planning for our garden. We are lucky enough to have a large space and the ability to grow much of our own produce over the summer. The soil is almost workable, which means we can start thinking about getting lettuce, carrots, onions, peas, and spinach into the ground.

Lettuce and carrot seeds are infinitesimally small, and you can easily waste an entire packet trying to plant a small row. Seed tape (a strip of tape with the seeds evenly spaced that can be planted directly in the ground) is a great way to get evenly spaced seedlings that are easy to thin, without wasting all of your seed. But seed tape is more expensive than packet seed, and you can’t get a lot of different vegetable varieties.

But, it is easy to make your own. You need:

A few paper towels
scissors
A measuring tape
A fine-tip marker
white glue
tiny seeds of your choice
a tiny dumptruck to help transport seeds from the packet to the paper towel (optional)

1) Cut your paper towel into two inch wide strips. Fold in half length-wise, and open back up. Read the packet for the recommended seed spacing.

2) Measure and mark the paper towel at the recommended seed spacing intervals down the center of one of the halves. Dot each mark with a drop of glue. Immediately place one seed on each drop of glue.

3) Fold paper towel strip in half, and label with seed type.

4) Plant seed tape directly in the ground, at the depth recommended on the seed packet. Keep soil moist until seeds germinate. Follow thinning and care directions on packet.

In about 6 weeks, enjoy a fabulous salad! (Another tip: plant another small row about every two weeks until the weather gets overly warm for a steady supply of salad eats.)

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Mississippi Pancakes

Growing up, my dad regularly made pancakes on Saturday mornings. Prepared with Bisquick, served with butter and a healthy pour of Mrs. Butterworth’s. I remember my pancake breakfast preparation: I was wrapped in a full-sized apron with sleeves: a cheery yellow, dotted with red strawberries. My hair was then pulled tightly into two braids. Apparently, I couldn’t be trusted not to lick the plate after finishing my pancakes, and if my long hair wasn’t contained, it resulted in a Saturday morning bath. Not fun for anyone (especially when there were cartoons to be watched.)

Pancakes are a regular tradition now that I’m an adult too, although probably more often for dinner. But since I”m home with the kids most days, we can just as easily have pancakes on a Tuesday morning, and we do. I don’t use Bisquick or Mrs. Butterworth’s though. Mixing up your own pancakes is just as easy, and it is hard to resist the sweet smoky siren song of pure maple syrup.

There are a lot of pancake recipes out there, and most are variations on a similar theme. I’ve previously posted hearty oatmeal versions, blueberry johnnycake, and a traditional simple pancake. All delicious, but I recently stumbled upon another plain and simple pancake that has a lightness that is surprising. The Mississippi pancake from Amanda Hesser’s The Essential New York Times Cookbook, (review forthcoming), is introduced by Amanda simply : “In Mississippi they know how to make a feathery pancake.” No further description is needed–this is one light and lovely pancake. Continue Reading »

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Creamy Cauliflower Soup

We had a week of lovely spring weather–just enough to coax the rhubarb and crocuses out of their earthy beds. Now we’re back to thirty degree days and long underwear. Time for one last velvety, comforting, pureed soup. If your household is on the fence about cauliflower, give this a try. It highlights the veggie’s finer qualities–sweet, smooth, and nutty. And you don’t have to use a lick of cream to get a dreamy creamy soup.

We enjoyed this one with a little crumbled bacon, but toasted walnuts or parmesan croutons would also be delicious crunchy accompaniments. Continue Reading »

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