Le Creuset Cookware Arrived

I am beyond ecstatic! I entered a contest this summer and: Oh! I won! And this evening they arrived in the mail! It was like Christmas morning but two weeks early! I couldn't wait to use them and used them to make these great chicken, mushroom and rice stuffed butternut squashes for dinner tonight (will post recipe tomorrow).  But I just have to brag and show off my new cookware that I am super excited about. They worked amazingly for dinner! (I'm currently waiting for the rice to cook as I type this.) I used the fry pan to brown the ground chicken, and the 2 qt sauce pan with lid to make the filling.

Here is what I won:

Tri-Ply Stainless Steel 2 Qt Covered Saucepan

Tri-Ply Stainless Steel 9.5" Fry Pan

Expect to see more Le Creuset in my future postings! I love their high quality and beautiful design and have several of their bakeware pieces already. (Just bummed they discontinued the Caribbean colour before I could get them all.)

2013 Blog Goal

I know that the premise of my blog is about living life spherically and moderately, but I want have a baking focus for this coming year. I'm frustrated with the challenges of baking gluten free but since I now need to do so, I want to get good at it. Its not so much about eating baked goods, but rather that I just plain like baking whether I eat the results or not - baking is fun!

Coconut Milk in a Pinch

I was baking some muffins today when I suddenly realized that I had absolutely no milk in the house at all! I usually at least have one can of coconut milk in the cabinet for just in case, but not today. So I had to do some quick thinking, and luckily I had a bag of shredded coconut in the freezer, thus I made some coconut milk from scratch real quick to be able to finish my muffins.

Whole Grain Gluten Free Soufflé Experiment

This morning I had leftover batter from the Whole Grain Gluten Free Pancakes I made yesterday, but wasn't in the mood for pancakes today, so I used the leftovers in a little experiment. They turned out better than I expected! But I still want to develop these into a healthy whole grain breakfast cupcakes version (of course I'll post the finalized recipe when I get it all figured out).

Powdered Sugar in a Pinch

Ever been baking and realize you're short or out of powdered sugar? I was today when I wanted to experiment with making a white streusel, so I was finally able to try out an idea I read on another blog a while back for making powdered sugar at home.

Whole Grain Gluten Free Pancakes (gf, df)

A strong nutty, whole grain flavour makes these a distinct break from the traditional pancake, as well as being much healthier. I developed this recipe from the cornmeal pancake recipe on the front of the Bob's Red Mill Course Grind Cornmeal package.

Farro, White Bean & Lemon Salad (gf, v)

This is a recipe I found over at Serious Eats, and created by Blake Royer, but its the recipe that turned me on to the greatness of the whole grain farro so I want to pass it on to you. I've made a few adjustments of my own, but the original recipe is here. This is another great make-ahead lunch.

Sorry, I forgot to take a photo of this one!

Banana Upside-Down Cake

This treat was inspired by a banana tart from British restauranteur Simon Rimmer in his cookbook The Accidental Vegetarian. This version however is a little more cost-concious with fewer bananas and easier to make with a batter rather than a puff pastry base.

Mushroom Tartlets

Sophisticated mushrooms, aged parmesan cheese and fragrant rosemary will bring style to your next dinner party with these savoury little tartlets. Incorporating puff pastry shells also add a fanciful aesthetic to these appetizers. 

Gluten Intolerance

I've been having digestive problems most of my life, but especially so for the last two years. I originally started trying to eat more gluten free grains in order to have a more rounded diet that included a variety of grains, but I've noticed that my digestive system has been a lot better. I've tested it out a couple times - eating gluten after not eating it for several days - and I would very quickly start to have a lot of pain in my abdomen. This has pretty well confirmed that I have developed a gluten allergy. (My doctor has tested me to be sure its not Celiac.) So, I am going to be continuing my exploration and learning about how to successfully bake with gluten free grains (just more balanced with protein and vegetables than I have been lately) and will be posting the knowledge I gain through these experiments.

I am also in the process of developing some key resources for gluten free cooking and will be posting them and updating them as necessary.

Thanksgiving Roasted Cornish Game Hen

Since I live alone, and my family are spread across the globe (I have siblings in Alaska and France!), my Thanksgiving can be pretty lonely. Sometimes I spend it with friend's families, but not every year. This year is one of those years. So, an entire Turkey is kind of ridiculous for just one person! I'd be eating left over turkey for a month. Thus, I make myself a roasted game hen instead. Their only a few bucks and a decent size for one person, and with sides I even have some leftovers for the next day.

Barefeet in the Kitchen's GF Sandwich Bread

I just discovered this blog today, and am excited about it! Barefeet in the Kitchen is the food blog of Mary and her three boys, and is now a gluten free blog. I'm looking forward to trying out her recipes and learning from her experiences converting to gluten free. This recipe below is a wonderful staple for any gluten free home. Her Tender High Rise Gluten Free Sandwich Bread is the first real success I've had with baking anything gluten free that is supposed to rise. I've copied her recipe below (with my milk free substitute), for reference only, in a different colour font, and my notes. Please DO see her original post for detailed directions and photos for the steps as this recipe does have a few details that are important and she has had multiple questions about the recipe, which she answers in her comments.

Spicy Roasted Cauliflower (v)

I admit it. I don't like cauliflower. I never have. Yet with this recipe its actually pretty good. Have kids that absolutely will not eat it, like me when I was little, try this recipe: the spicy kick might just get them to like them. 

Spanish Almond Puffs

These spicy and sweet bites are great for any winter holiday get together. The spices are a wonderful combination with the frosty air outside as well as those toasty drinks inside. Super easy and quick to make using packaged puff pastry sheets, but feel free to make your own from scratch if you like. See the variation after the notes for making their classy sibling: Sweet & Spicy Party Twists. (Makes about 20 puffs, or 24 twists.)

Leek & Mushroom Soup (v, gf)

This is a delicious and bright soup that can be enjoyed year round and can fit various price points depending upon which mushrooms you choose to use.

Diversity of Diet Was Key to Our Survival

Scientists and archeologists have been able, with the assistance of modern genetic research and technology, to identify that the entire human race today derives from about 600 breeding individuals at the southern tip of Africa about 115,000-90,000 years ago. These humans prospered because of their diversity of diet, while all other forms of the humanoids became extinct, like the Neandertals whose diets were dependant upon a single food source.

Too Many Carbs...

I received in the mail today my new bamboo bathroom scale from Amazon.com and weighed myself and solidified the thoughts that have been going through my head recently: I'm too obsessed with carbs these days.

I've been very excited to learn all this great new information about baking gluten free that I've been whipping up pizza after pizza. It can be easy to forget: even though its gluten free it still has carbs in it. And all these carbs I've been experimenting with, well, it hasn't exactly been living life either spherically or moderately. Thus, I am going to be cutting out the carbs for a few weeks, to reset my metabolism - my body is clearly very much addicted to the carbs right now and I have to put it through carb rehab. I'm not going to start today; I need to go buy healthy carb-free groceries first. Plus I have just purchased the ingredients to make something I've been dying to try - Gluten Free Naan! But I have it marked on my calendar: 17 November, 2012. No more carbs, end of story. At least for two weeks - just long enough to get my body over the carb addiction. Then I'll start adding them back into my diet in healthier qualities and quantities; spherical and moderate carbs.

I'll be posting more about my understanding of carbs, metabolism, and health in the next month or so. Plus updates upon my success in getting back into my clothes from before I got really sick two years ago and started this decent into carb addiction (my body did literally need tons of them for a while, but not for a while now).

I have a recipe on my radar for a rutabaga and edamame dish, as well as leek and mushroom soup. I have some favourite carb free recipes to pull out for you as well. Start looking forward to more amazing veggie-based recipes!


Update:
Even though I had good intentions, this hasn't happened. That being said, I am trying to eat far less carbs and more protein and vegetables. I will hopefully be able to do this full metabolism reset come January 1st, I've realised that I just have too many other factors in my life right now to commit to something like this. (11/23/12)

Gluten Free Potato Gnocchi

This is a great way to make comforting gnocchi a whole lot healthier and homemade is always so much tastier than store bought. Just a few simple ingredients and a fun process to a delicious Italian meal.

Autumnal Pumpkin Pizza (gf)

This might sound a bit odd at first - who puts pumpkin on pizza? - but its actually pretty great. The savoury crust, the spicy pumpkin sauce, and the tang of gorgonzola cheese truly separate this pizza from its sweeter cousin the pumpkin pie. Omit the turkey and this pizza is still a great vegetarian option to savour the flavours of the autumn harvest.

Savoury Gluten-Free Pizza Crust

This savoury alternative to my Basic Gluten-Free Pizza Crust brings more flavour to pizzas that need a little more panache than a basic crust.

Basic Gluten-Free Pizza Crust

This is a basic recipe for gluten-free pizza crust that you can add to in order to create various types of gluten-free pizza crusts, such as my Savoury Gluten-Free Pizza Crust. It's akin to a thin crust, but a bit thicker, but definitely not a risen crust.

Why you have to start with a different basic pizza crust than in regular gluten-present baking is explained in my post: Binding Gluten-Free Bread & Pizza Dough. Be sure to observe the directions below as this is created in a much different manner than regular pizza dough.

Binding Gluten-Free Bread & Pizza Dough

Simply swapping regular flour for gluten free flour in a pizza, or any bread recipe, simply will not work. Period. End of story. This is because it is the gluten itself that binds the flour and makes it sticky and stretchy the way these doughs need to be to form them. In order for gluten-free bread and pizza doughs to work that gluten needs to be substituted with something that will give the dough a similar binding effect, otherwise you'll just end up with a crumbly mess.

Fall Harvest!

Over the past two months I've had the fall harvest come in from my community garden plot. It was my first harvest at this new garden and a bit less than I had hoped for, but I learned a lot about my soil, plot,  and what I need to do for next year - raised beds are an absolute must! Our community garden is located where a grain bin once was, right next to where the train used to run. Therefore, I go only a few inches down and hit the old foundation (not all areas of the garden are so shallow). I also have a steep angle that caused all the water to run to the bottom of my plot so that the herbs at the bottom end did well but the plants at the top never received sufficient moisture. I'll have to level it off when I build the raised beds next spring too.

I haven't disappeared!

So, the job ended up being a little too much for me; forty hours after zero hours for two years (illness related) was a bit too much of a leap back into working. I found I had no balance in life, which is part of the whole SpherMod lifestyle I'm trying to develop here to keep myself mentally and physically healthy. I was literally doing nothing but working! I would get home from work, let the dog out, scrounge for something to eat (usually not healthy), and fall asleep within an hour of getting home. On my days off I'd catch up on much needed rest and try, unsuccessfully, to get caught up on choirs. Dishes piled up, my bathroom went nearly three months without cleaning (gross!), and I rarely made it to the grocery store. (Not to mention the job had the worst ergonomics ever - two months and I developed carpal tunnel!)

Be back shortly...

Hi all. Sorry no new posts this past week or this coming week. I started a new job and am exhausted from that. Once I finish training and get settled in I'll be right back with more recipes and will start trying to post some articles about healthy eating. Thanks!

A Garden Fresh Lunch (v)

I started a new job today - yeah! I don't want to get into the expensive and unhealthy habit of fast food or microwave meals so I have to come up with meal ideas that will transport well, fill me up and give me energy to finish off the work day, but also be tasty and bring a smile to my face in order to re-energize my spirit as well as my body. Having just made a trip to the garden after work this evening I made a quick meal that will fit the bill for tomorrow's lunch.

Steamed Beet Greens with Tomato Vinaigrette, a side of garden fresh cherry tomatoes, and a hunk of store bought focaccia bread. (I don't know if the bread is vegan or not, but the rest is.)

Breakfast Smoothie # 4 (gf. v)

This fruity smoothie is a sweet start to the morning and pays homage to the strawberry.

Breakfast Smoothie # 3

Chia Fresca

I've posted three variations on this recipe below. I have not yet tried these as I simply wanted to get some options posted along with the posting on Chia Seeds as a healthy ingredient. I am also working on a more exotic take and an alcoholic beverage based upon Chia Fresca, so look for those in the coming posts.

Please note when considering Chia Fresca recipes on the internet: the number one problem that arises is that people simply use too much chia in their Chia Frescas and as a result they become too thick and gelatinous to drink without gagging on the texture. Chia Fresca should still be largely liquid - not gel!

Chia Seeds

Chai Seeds are what I would call a real super food: high in fiber and omega-3 fatty acids it will help keep your heart healthy and fill you up as well. Read on to learn more about this versatile little seed with so much goodness packed inside.

Spicy Vegetarian Pizza

I just made this the other night for a vegetarian friend of mine and we couldn't stop eating it! The spiciness intensifies in the oven and so paired with a couple of Coronas was the perfect summer fun meal.

Dinner on the Fly # 1 (v opt)

It's midnight and I haven't had dinner. A salad is a bit boring and I'd like something warm but light before bed. I look in the fridge, throw something together, and this is what I come up with:

Chorizo Pasta

This simple pasta dish is easy to make on a weeknight to feed an entire family, plus it's fairly priced. The chorizo adds an extra spicy to your typical pasta dinner, but not too much that is will drive away those with a weaker pallet.

Grandma's Pancakes

Pancakes are ancient! There is archeological evidence that primitive humans used to make these in clay pots on hot stones. These were probably the very first grain based food that humans ever ate! Ruminate on that the next time you sit around the table enjoying a stack of these delicious fluffy cakes.

Balsamic Strawberry and Chicken Pizza

This is my variation inspired by the fabulous recipe from Closet Cooking - Thanks for the great inspiration Kevin! I used my own basic pizza crust and made mine with more of a sauce and fewer items layered; I'm not big on the piling my pie high to the sky. I also adjusted it for my taste preferences.

Basic Pizza Dough (v)

This is a basic, vegan, thin pizza crust. Not to thin to be cracker like, but thin and still have some doughy texture in it. The high ratio of oil makes it a little more savoury as well.

Breakfast Smoothie # 2 (gf, v)

Breakfast Smoothie # 1 (gf, v)

Verde Farro Salad (gf, v)

This is a healthy lunch that's great fro making on the weekend and having for the work week. The farro, a hearty whole grain will really fill you up, while the zingy seasoning will excite your taste buds in the middle of a long work day.

Chickpea, Tomato, Kalmata & Feta Salad (gf, v)

I fell in love with this salad back in undergrad, when feta cheese was still exotic and super expensive to me. I discovered it in the very first issue of Everyday Food. Over the years I've modified the recipe slightly, but the essence is still there. This makes a great fast lunch you can throw together and keep in the fridge or eat straight away.

Quick note on nutritional facts...

I am hoping to post the nutritional information at the bottom of each recipe but I'm still figuring out how to calculate such things, apparently there are websites out there.

The Perfect Hard Egg

I feel that such a basic item is a perfect start to this blog. The hard boiled egg is often misunderstood and thus poorly executed. The confusion comes from the poor translation of the name itself. Originally known in the French as "oeuf dur" which means "hard egg", it was instead poorly translated to "boiled egg" despite the fact that you never actually boil an "oeuf due". 

Going Live in 3...2...1...

I'm going to be taking this blog project live in the very very near future!
I was going to work out all the technical details first, but then I realised that I will never be ready if I wait for technology, so I'm just finishing up the About and Author pages, deciding what to post first, and then I'll be going live!

Here are a few samples of some of the first posts I have been working on behind the scenes:
Coconut Oil - Good or Bad?
Chocolate Soufflé for Two
Thai Grilled Chicken & Cheese Sandwich
Balsamic Strawberry & Chicken Pizza
Lemon Squares
Good Carbs vs Bad Carbs
Glucose (Sugar) & Metabolism
Community Gardening
Chai Seeds
Composting
Farro (Grain)


Hope to see you all here soon!
Cheers!
Callie

Hello & Welcome to SpherMod!

Welcome to my new blog! In case you have found this by accident or stumbled upon it via some unknown link out there in the world, I have just set this up and am still in the planning stages for this blog, so please don't expect any postings from me for a little while. My goal is to have 20 completed general posts saved before I post the first one (gives me a buffer if I'm unable to produce one some weeks). I also have to figure out all the other content (about page, tag line, etc).

Brief idea of what this blog will be, but not the yet set in stone mission statement: Food and the politics and economics that influence our eating habits in America today. Recipes, tips on healthy living, and ways to improve the world through the way you eat. But also my general philosophy about life: living spherically and moderately. So this blog will not just be about food but will also include posts on the other things I enjoy in my life, some relating to food, but not all of them. Some topics may include movies I like, books I've read, art exhibits I've visited, my garden, or my passion for iPhoneography (that's mobile phone photography for those unfamiliar with the term).


Update:

I have a ton of posts prepped and waiting now, but first things first...pages need writing and I'm switching here to Blogger from WordPress because Blogger is free! But I'm having some technical difficulties because I had a beautifully designed blog with custom banner I made and everything over at WordPress but one can't just simply transfer the visual/layout aspects of a blog from WordPress to Blogger, rather its a complicated process whereby I have to hire someone to convert the format from one to the other. So, I'm waiting on that.