**herbe de provence -- Stacey's herbe mix

A while back, I started concocting my own herbe de provence. My son loves making it with me, and quite frankly, it's delicious. Something as simple as chickpeas, shallots, and some other simple vegetables thrown into the oven with coconut milk, here de provence, and sea salt makes a dish so mouth watering, it defies belief.


For my here mixture, I use equal quantities of each dried herb. Today I also added about a tsp of dried lavender that I'd saved from my garden. Next summer I'd better harvest more!

The thing about any herb or spice mixture you make yourself is you can customize it to your own palate. So, here's a good starting point, but then, go ahead and make it your own!!

equipment needed:

measuring spoon


ingredients:

rosemary
basil
oregano
summer savoury
sage
marjoram
fennel seed
thyme


direction:
1.combine dried herbs in equal quantity
2. store in a glass jar away from light
3. enjoy




(plus some dried lavender from our garden)

Vegetables Baked in a Cast Iron Dutch Oven

My beautiful sister and her beautiful family stayed with us recently, and it was joyous. One of the meals we made was this rustic baked vegetable dish, served with fresh spelt flour bread and fresh tomatoes and basil as a side salad. It was fantastic. This is one of those meals that somehow transcends and is far far more than the sum of it's parts. I highly recommend this as a scrumptious rustic meal especially if you want to impress someone with deliciousness. I made it in a cast iron dutch oven -- Nemesis, for those of you who remember my red pot. I imagine you can bake it in a large casserole dish, too, or a stainless steel dutch oven. Just make sure whatever you use has a lid. You can also vary the vegetables, but the ones chosen married together beautiful for maximum savoury awesomeness. Mostly, they were the vegetables that we found at the farmer's market in the morning. A tad opportunistic, perhaps? I'll never deny it.  In a word? Heavenly. A rustic peasant meal fit for an emperor. A naked emperor, perhaps ...?

I wish that you could smell how amazing, delectable, and savoury the house smelled when this was ready ...

ingredients:

2 tbsp coconut oil -- unrefined, extra virgin, organic, etc
1 medium onion, small dice
4-5 large green cabbage leaves, chopped
3 cups split chickpeas, cooked, or whole chickpeas cooked (or canned, rinse, drained)
1 kholrabi peeled and diced
4 celery ribs, diced
2 medium carrots, diced
3 large green zucchinis, diced

2-3 tbsp herbe de provence
4 tsp sea salt
1 can coconut milk (400 ml, full fat, organic)
1 cup water

directions:

heat oven to 345 and put your dish in to melt your coconut oil.

1. In a dutch oven I melted 2 tbsp extra virgin coconut oil, and then threw in my diced onion.
2. I layered on 4 or 5 large green cabbage leaves that I had cut fairly finely
3. on top of this went 3 cups of split chickpeas that had been previously cooked. Whole chickpeas would be fine, too. Cooked or canned (well rinsed).
4. Next I layered a diced kholrabi
5. On top of this went 4 diced celery ribs
6. Next went 2 diced medium carrots -- fresh from the ground and wonderfully tender
7. This was topped with 3 large zucchinis, diced
8. All this was sprinkled with 2-3 tbsp herbe de provence and 4 tsp sea salt
9. I then poured 1 cup of coconut milk on it, which washed the herbs and salt through everything
10. I baked it covered for 2 1/2 hours at 345
11. Then I stirred it and added 1 cup of water, and stirred again
12. I then baked it for another 30-45 minutes at 345, lid still on.

Fantastic ....

Remember to layer and not stir until after it has cooked for most of the cooking time. That's my secret I will share with you.

Crockpot Stew -- giant lima beans in the pink

You are probably sick of me going on about the goings on in my crockpot. But let me tell you that this one is too good to miss. Imagine the satisfying toothsome texture of giant limas simmered in a stew of veggies, tomato sauce, and coconut milk. The coconut milk mellows the bite of the tomato sauce, and the veggies all add sweetness and texture. Truly a delicious combination. Yo, vegans!!

ingredients:

3 tbsp extra virgin coconut oil

3 cloves of garlic, very finely minced

1 large onion, very finely chopped

500 g frozen green peas

4 cups giant lima beans soaked but not cooked (bring to a boil in plenty of water for 2 minutes then turn off heat and soak for 1 hour. Rinse well)


2 cups diced celery
1 cup diced carrot
3 cups diced sweet potato

3 tsp sea salt
1 tbsp herbe de provence

4 cups tomato sauce (either make it using tomatoes, onions, garlic, carrots, or take some out of your freezer)

400 ml coconut milk


1. layer the ingredients in the order listed
2. cook for 4-6 hours on high in your crockpot

Quinoa Polenta -- Nut free, gluten free, savoury, and great for you

A new twist on quinoa. Instead of cooking it the usual way, just in a pot with some water, I decided to cook it a la polenta, jazzing it up with some other ingredients, then baking it in the oven. The resulting polenta can be sliced and topped with something savoury such as the yummy Vegetables with Green Peas and Chickpeas we topped ours with, or eaten as a side to whatever you wish. Or by itself as a quick meal. My previous polenta was mostly cornmeal, jazzed up with a little almond meal and flax meal. Gluten free, but not nut free. This one is nut free as well as gluten free. I think it's possible to experiment and add whatever strikes your fancy. I'll often saute some tomato and garlic with the onion, and use that as a base for my cornmeal polenta. Wanting to go simple this time, I just used a little onion. However, I think this sort of dish is open to endless possibilities, depending on what sort of flavours you are in the mood for. Your imagination (and pantry) are your only limitations.

ingredients:

2 tbsp extra virgin coconut oil
1 small onion, finely chopped (about 1/2 cup)
1 1/2 tsp sea salt

3 cups water
1/2 tbsp herbe de provence
black pepper

1/4 cup (organic) corn meal
1/4 cup flax meal
2 tbsp chia seeds

1/2 cup amaranth
1/2 cup quinoa


directions:

1. saute the onion in coconut oil with sea salt until translucent and well cooked
2. add the boiling water and herbe de provence
3. stir in the corn meal
4. stir in the flax and chia
5. add the quinoa and amaranth
6. cook for 30 minutes at a very low simmer until thickened, and the quinoa is fully cooked
7. scoop into a greased baking dish (this would fit a square), and bake on 345 for 1 hour
8. allow to cool before cutting
9. serve as a side, or as a base for such dishes as vegetables with chickpeas and green peas

This dish won't be quite as 'cohesive' as polenta with more corn meal in it, however it will cut into pieces when cool.

I specify to use organic cornmeal because, along with soy, corn is one of the more polluted options in its non-organic form, according to my research.

Polenta My Way (or the highway) -- gluten free, dairy free, vegan and all that jazz

We don't eat a lot of corn or corn products, but every now and then we really enjoy some polenta. I often will add sauteed tomato, garlic, and onion, but this time I wanted a very simple and basic tasting polenta as a side for our rather zesty chili con broccoli. I did use a tiny bit of sauteed onion, and some herbs, but the taste is simple and homey, instead of a zesty party in your mouth. If you prefer a zesty party, I recommend adding said sauteed tomato and garlic, and perhaps a little chili powder, too. I personally loved it like this, and I think it makes a very nice basis for other dishes. Think slices of polenta topped with chili, slices of polenta topped with chevre, slices of polenta topped with sauteed mushrooms and onions ... 

I have veered from a traditional polenta by adding both flax meal and almond meal, but I believe neither the taste nor the texture are compromised by this compromise ;)

And like with all soy products, I would strongly urge you to choose organic corn and corn products if at all possible. You can find organic corn meal in the organic section at Loblaws, and it is widely available.

ingredients:

1 onion, finely chopped (about 1/4 cup)

2 tbsp coconut oil

2 tbsp apple cider vinegar

6 cups boiling water

2 or 3 tsp sea salt

black pepper

1 tsp herbe de provence

2 cups organic corn meal
1/2 cup flax meal
1 cup almond meal


directions:

preheat oven to 345

1. cook the onions into submission in the coconut oil with the salt
2. add the boiling water, then stir in the flax meal, almond meal, and corn meal
3. add the herbs and pepper
4. stir until thickens
5. scoop into a greased baking dish (square) and bake for 60 minutes on 345.
6. allow to sit for 1 hour before serving in order to remove from the pan without mushing, but can be reheated in slices lightly basted with coconut oil on a baking sheet.

YUM

Herbed Poppy Seed Biscuits -- Gluten free, high in protein, and tasty

These little tasty morsels can be rolled into balls and pressed flat into biscuit form, or rolled flat between sheets of parchment with a rolling pin, and cut into squares. I personally prefer the biscuit form having tried both. The biscuits are tender, flaky, and delicate.

These have no grain flour, and are made up entirely of seeds, nut flour, and coconut flour. The are a great snack, and go well with our chickpea, tomato, and vegetable soup. They are dairy and gluten free, and contain no sugar or other sweeteners. In addition, chia seed helps keep blood sugar levels stable.

ingredients:

2 tbsp coconut oil

1 egg

4 tbsp water

1 tbsp apple cider vinegar

3/4 tsp sea salt

1 tbsp oregano (or other herbs you like would be fine)

black pepper 

1/4 cup ground flax seeds

1/4 cup ground chia seeds

1 tbsp poppy seeds

1 cup almond flour

1/4 tsp baking soda

2 tbsp coconut flour

directions:

preheat the oven to 345

1. melt the coconut oil in warmed water

2. add the vinegar, and making sure it's not hot anymore, add the egg and combine well

3. add the sea salt, pepper, and herb of your choice

4. add the flax, chia, and poppy seeds.

5. add the almond flour and baking soda

6. add the coconut flour, and mix well

7. after the dough has formed into a smooth mass, it is ready.

8. roll the dough into small balls and flatten them onto a lined baking sheet

9. bake at 345 for 20 minutes.

makes one baking sheet full of biscuits

yum :)

P.S. I think that with just a modicum of modification, this recipe will make a divine gluten free pizza dough ... I'll try it and let you know.

Baked Vegetable Stew -- Nemesis to the Rescue

peasant food, anyone?

Ah, Nemesis, my old friend. I always enjoy cooking with my enameled cast-iron casserole. The metal holds the heat so it cooks the food in addition to the heat of the oven cooking the food, and the enameled finish cleans up easily. It's also pretty. And really, really heavy.

I decided it would be fun to experiment with this cooking pot, but I think this recipe would work equally well in any large casserole. Or even a dutch oven, provided it was oven safe.

I made a rather large quantity, because I was working with some rather large vegetables, and hey, I'm lazy and don't want to have to cook again for a couple of days. Plus I like stocking my freezer with meals  that just need to be heated up. But this recipe can easily be halved.

I whipped up a loaf of bread that rose while the casserole was in the oven,  and then baked on the same temperature. I personally am a big fan of fresh bread and vegetable stew, but if you're not, you could always eat it by itself, with quinoa, with rice, whilst tap-dancing, on your balcony, or with Parisian spies dressed in Versace.

The bread recipe I used was the same as from my post for Very Good Bread. It's our favourite, and seems to be pretty much idiot-proof, which means I don't screw it up even when my mind is on other things and I make mistakes.

So, if you are a fan of vegetable stew and fresh bread, you might like to eat like we did tonight. It was very tasty.

ingredients:

1/4 cup extra virgin coconut oil

2 cloves garlic, finely minced

1 medium onion, finely chopped

1/2 cup cashews

1 tsp sea salt

2 cups Du Puy lentils

1 tsp sea salt

4 medium sized carrots, thinly sliced (about 1 1/2 cups)

2 large sweet potatoes, cut into cubes (about 4 cups)

1 acorn squash, cut into cubes

1 tsp sea salt

1 tbsp herbe de provence

1 1/2 cups water +1/2 cup left over tomato sauce (or 1 and 1 or 2 and 0 or 0 and 2 etc.)

300 g package of organic frozen spinach, brought to room temperature

directions:

1. preheat your oven to 345

2. put the coconut oil in your pot or casserole, and put it in the oven for just a few minutes as it's preheating to liquify the oil

3. put the onion, garlic, cashews and 1 tsp of salt into the oil, and stir around

4. layer the 2 cups of lentils next, and sprinkle with another tsp of sea salt

5. layer the carrots next

6. layer the sweet potatoes next. I used my fabulous purple ones, as you can see in the picture

7. layer the squash next, and sprinkle the 3rd tsp of sea salt on top.

8. sprinkle 1 tbsp of herbe de provence on top of the squash

9. pour your water or water and tomato sauce or pure tomato sauce mixture over the squash

10. put the lid on, and put the casserole in the oven

11. bake for 1 1/2 to 2 hours at 345, depending on your cooking dish

12. when it comes out, stir in your room temperature spinach and put the lid back on, but don't return to it to the oven

13. put your bread in the oven to bake

14 serve the stew with bread, baby tomatoes, and carrot medallions. Or a side salad. Or a slightly sardonic smile.

This tasted very good, and is one of those dishes that will also improve in flavour by the next day. I'm definitely going to jar some of it for future meals when I don't have the ingredients or time to cook from fresh.