Communally at the Longest Table

The university that our son attends has an annual dinner that is unique and that helps the university students connect with community. The event is called "Longest Table' and brings together a crowd of more than 2,000 students and community members. The main street in town is closed off and one very long table it set up in the middle of the street. It stretches for many blocks. There are a variety of foods at this event, as each person who hosts a section of the table serves a menu that is unique to them, as well as table setting and centerpiece. Sometimes families go together to provide for a larger number of community members. For example, one group of three families got together to make a Mexican fair with a taco bar, salads, cream puffs, flan, and roasts. Another host family provided a lovely meal of sushi and other Japanese food and decor. Each hosts menu is different, but they are all tied together by being served on one long table. I just love the idea! What a way to share with others! And the cost to students and community members who attend is nothing! It is a community event that is designed to draw the students into the community and participants provide it as a volunteer service; a gift from the heart. 


This community service event reminds me of a story I used to read my boys when they were young. I believe that sharing stories that involve food are a great way to tie other subjects to cooking experiences and character development. Here is a story that can be used to teach cooperation, sharing, and self-reliance. It can also be used as a topic starter on problem solving. 


SHARE SOUP

Once upon a time there was a small village.  The sun was going down and it was dinner time. As usual, everyone was in his or her own little house thinking about the same thing --- what shall we have for dinner tonight?  But on this particular night everyone thought and thought for a very long time. There was a problem, and it was a problem that everyone shared. No one had enough food in his or her house to make a dinner. Everyone had the same problem!

Because this was a friendly little town where everyone knew everyone else, the word soon got around. Neighbors were talking about their problems with each other in the street, on front porches, and over back yard fences. They all agreed that something had to be done soon because everyone was getting very hungry.

There was a man in the town who happened to be a very good cook, and as he was thinking about this problem with his wife, she came up with the answer. "We will make a new and different kind of soup called Share Soup, and you will direct the cooking," she said. Her husband thought this was a wonderful idea that his wife had, and as the townspeople in the village found out about the idea they became more and more excited and happy. But what was Share Soup, they asked? The man's wife explained, "Share Soup is a soup you make with a big pot of water and every one's share of food.  If everyone brings their little share of food from home, we can make one big delicious soup for everyone. I call it Share Soup." 

"First we'll need a large pot," he said. The people brought the largest pot they could find. "And now," the man said, "water to fill the pot and a fire to heat it." It took many buckets of water to fill the pot. A fire was built on the main street of the town and the pot was set to boil.

"Soup needs salt and dried herbs," said the man. He began to stir and the children ran to get salt and dried herbs.

"Salt and dried herbs make good soup, but if there were carrots it would taste much better."

"I think I have some carrots," said one woman, and she ran home. She came back with a handful of carrots and put them in the pot.

"Share Soup should really have some cabbage," said one man, and he returned soon with a big head of cabbage which he cut up and put in his pot.

"How I wish we had some potatoes and onions; then this soup would be the most delicious soup ever," the man said. Some children remembered where they'd seen some and hurried home to get them.

A delicious soup --- and all from some water and every one's share of food. It seemed like magic! As the man stirred the soup he thought, "If we had a little rice and a cup of milk, this soup would be the best soup in the whole world." More people ran home to get a little milk and rice. Soon everyone from the town had put in his or her share of food. 

The man who was such a good cook stirred and stirred the soup while everyone watched happily. And then the soup was ready.

"Everyone gets a taste," said the man. "But first, let's set the tables." Great big tables were place in the main street. All around were lighted candles. Such a soup! How good it smelled! It really was the best soup anyone in the town had ever tasted!

*Adapted from Stone Soup, by Marcia Brown

Cranberry Hootycreek Cookies

Have you ever heard of Hootycreeks? I hadn't until a White Elephant gift exchange this holiday season when Rylan received two pretty mixes for cookies in a jar. One was for a cookie called Cranberry Hootycreeks. What an unusual name! Does anyone have an idea where this creative cookie and unusual name came from? I looked it up online to see if I could find more information and found the recipe on the Christmas Organized website and at All Recipes. It appears that the name Hooty Creek comes from the business name chosen by the couple who developed this tasty cookie. They made "cookie in a jar" mixes that they sold at bazaars and craft fairs. The Hooty Creek mixes became popular and this recipe, which combines dried cranberries, white chocolate chips, and nuts became an instant hit. They've been called Cranberry Hootycreeks ever since. And now we know. It's fun to learn something new every day, isn't it!

Steamed Christmas Pudding

1 cup sugar

1/4 cup amaranth flour*

1/4 cup sweet rice flour*

1/4 cup garbanzo flour*

1/4 cup tapioca starch*

3/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1 cup grated raw carrots
1 cup grated raw potatoes

1/4 cup raw grated apple
1 cup raisins
1 cup nuts, walnuts

1/2 tsp. fresh lemon zest

1/2 tsp. black walnut extract

Mix all ingredients together until moist. Place mixture in a prepared Pyrex bowl and cover with foil until secured. Put in a kettle of gently boiling water and cover with lid. Water should be 3/4 of the way up the side of the bowl. Steam for four hours, adding more water as necessary. Additional steaming is okay, but will result in an even darker pudding.

Serve with apple gravy (thickened apple juice concentrate with cinnamon added). To flame: soak sugar or sugar cubes in pure almond extract. Working quickly, place on top of pudding and light with a match. Take to table while flaming for a beautiful presentation.

*All-purpose flour may be substituted for the gluten-free flours given.

Gingered Honey

 

Home baked bread tastes SO good with a sweet topping like jam or honey. Adding a warming spice to jam or honey is welcome during the cold winter months. While summer's speak to cooling minty flavors, warming spices like ginger and cinnamon warm you from the inside out during the winter months. Here's a recipe for a warming winter honey that you might enjoy with toast and tea.

Ginger Honey

2 cups local honey

1/4 cup candied ginger, chopped

Place the honey in a small saucepan and warm over medium heat, stirring constantly. When it has warmed through, stir in the ginger chunks. Then pour into a pint jar. Cover and let mixture cool to room temperature. Serve and enjoy!

*Candied ginger can also be added to a cup of hot tea to spice it up as well!

Whole Wheat Pita Loaves

1 package active dry yeast
1 cup lukewarm water
1 Tbsp. sugar
1 1/2 cups enriched all-purpose flour
1 1/2 cups whole wheat flour
1/2 tsp. salt

Dissolve yeast in warm water. Add sugar and the all-purpose flour; mix well. Gradually add whole wheat flour and salt. Mix flour in well until the dough pulls away from the bowl. Place dough on lightly floured surface and knead about 2 - 3 minutes. Divide dough into 8 balls; cover and let rest for 10 minutes. Preheat oven to 450 degrees F. Flatten each ball and roll into a 5-inch round circle. (Be careful to avoid creases in dough or it will not separate after baking. Also,the rounds should not rise before baking --- if they do, flatten them bagain). Arrange on lightly greased baking sheets and place on top oven shelf. Bake 8 - 10 minutes. To serve, split one side open to form a pocket and fill with all types of salad or cut each in two and stuff each half with filling.

Makes 8 pitas.

Falafels

2 cups soaked garbanzos (cooked)
1/2 cup cold water
1 clove garlic
2 Tbsp. parsley
1/4 tsp. cumin
1 tsp. salt
1 cup savory crumbs OR 1/2 cup whole wheat bread crumbs OR gluten-free bread crumbs
1/4 cup nutritional yeast
1 Tbsp. oil
2 drops butter flavoring

Measure 1 1/3 cup chopped garbanzos and place in bowl. Measure 2/3cup garbanzos, add water, and put with chopped garbanzos. Chop garlic. Add seasoning and mix. Mix bread crumbs, yeast, oil, and butter flavoring in small bowl. Form patties and roll in bread mix. Place patties on baking pan and cover with foil. Bake at 350 degreesfor 30 minutes. Serve in pita bread (or gluten free alternative).

Vegetarian Egg Rolls

1 package egg roll wrappers

2 carrots -- shredded

3 cups shredded cabbage

1 8 oz. can bamboo shoots -- slivered

6 green onions -- chopped

8 mushrooms -- chopped

2 cups bean sprouts

2 stalks celery -- chopped

1 tablespoon vegetable oil

1 pound frozen and reconstituted tofu* -- crumbled

2 tablespoons soy sauce or Tamari sauce

oil for frying

Heat oil in a skillet or wok. Add celery, carrots, and mushrooms. 

Stir-fry 2-3 minutes. Add cabbage, sprouts, bamboo shoots, and onion 

to stir-fry. Cook an additional 1-2 minutes. Add soy sauce to pan, 

crumble tofu and add to pan. Cook until liquid evaporates. Cool 

filling to room temperature. Fill egg roll wrappers with about 2 

tablespoons of filling each. Deep fry or pan fry until lightly browned.

*For a gluten-free version, use rice wraps instead of egg roll wrappers.  You may need to use two or three to add strength; simply layer.

Thai-Style Cabbage Salad

1 tablespoon fresh lemon juice

1 teaspoon sugar (or alternative)

3/4 teaspoon salt

3 cups cabbage -- finely shredded

1/2 small red onion -- sliced thin (about 

1/3 cup)

1/3 cup carrot -- grated

2 tablespoons fresh mint leaves -- finely chopped 

or 3/4 teaspoon dried

2 tablespoons fresh coriander -- chopped

1 tablespoon vegetable oil

In a bowl stir together the lemon juice, the sugar, and the salt until the sugar and salt are dissolved, add the cabbage, the onion, the carrot, the mint, the coriander, and the oil, and toss the salad well.

Serves 2.

Oat Burgers

7 c. water boiling
2 c. cold water
1 c. walnuts chopped or ground coarse
1 c. sunflower seeds
1 T. sweet basil
1 T. Italian seasoning flakes
1/4 t. oregano powder
9 c. oatmeal, (regular oats, not cooked)
1 c. Braggs Aminos or soy sauce
1/4 c. nutritional yeast

Add seasonings to boiling water. Put onions and sunflower seeds intoblender with the 2 cups cold water. Blend. Add the blended ingredients to the boiling water along with the nuts and oatmeal. Always add the oatmeal last. Remove from heat and let set until its cool enough to work with. Use a jar ring and make patties on a cookie sheet that has been sprayed with cooking oil. Bake in 350 oven until brown, turning once (usually 1/2 hour).

*If you prefer, patties can be fried in a non-stick pan with a little bit of olive oil instead of baking.

*Use gluten-free oats if necessary.

Spices and Herbs

Spices and herbs add wonderful flavor to the food we eat.  Have you ever wondered what the difference is between the two? How would you describe the difference between an herb and a spice?  It's really quite simple once you figure it out. Herbs are the leaf of a plant that is used in cooking. Cooks refer to them as culinary herbs. Spice also comes from plants, but they come from other the other parts of the plant. A spice can come from the plant buds (cloves), bark (as in cinnamon), roots (like ginger), berries (as in peppercorns), aromatic seeds (cumin) or a flower stigma (saffron). Holiday cooking and baking nears with Thanksgiving and Christmas coming up in the next few weeks. How many of these different plant parts will you use in your holiday meal preparation? A bit of trivia, perhaps, but interesting, don't you think?

Olive Focaccia

Here's another easy recipe for holiday gatherings. Although simple and delicious, your guests will think you've been working for hours to prepare this tasty treat.


Olive Focaccia


1 package bread-stick dough
1/4 cup sun-dried tomatoes, oil-packed, drained, and chopped
4 Tbsp. sliced calamata olives (or your favorite)
1 Tbsp. rosemary, fresh
1/2 tsp. salt
Olive oil
1/4 cup green onions, sliced


Preheat oven to 425 degrees. Divide the bread-dough stick into 8 sections. Place each section, flattened, onto a baking stone. Brush each section with olive oil. Then sprinkle with sun-dried tomatoes and olive slices. Sprinkle with salt and rosemary. Bake for 8 minutes or until lightly browned. Remove from oven, top with green onions, and serve.


*If packaged bread-stick dough is not available, use premade frozen bread loaf instead (or make your own).

Fabulous Finger-Foods

Have you checked your calendar recently? The holidays are near!  They are a time when families or friends gather to celebrate and share quality time together. From family dinners to holiday events, food usually takes center stage. Although some enjoy spending time preparing complicated recipes, it's helpful to have a stash of quick and easy recipes at your fingertips for informal gatherings with loved ones. A finger-food feast can be just as rewarding as a full-course dinner. . .and a little less stressful on the host! Here are some ideas for such a feast.


Start with a supply of bruschetta toasts, pita bread, chips, crackers, tea sandwich breads, or fresh, raw veggies. These serve as a good base for the topping recipes that follow:


White Bean Spread


1 Tbsp. extra-virgin olive oil
2 cloves garlic,  minced
1 pinch red peppers, crushed
1 - 15 oz. can white beans, drained (save liquid)
1/2 tsp. rosemary, fresh and chopped
2 Tbsp. parsley, fresh and chopped
Salt to taste


Place olive oil, garlic, and crushed red pepper in a medium skillet. Saute' for one minute. Then, stir in the white beans and 5 Tbsp. of the reserved liquid. While heating, mash beans with a wooden spoon against the sides of the pan until a chunky puree forms.  Stir in the rosemary, parsley, and salt. If needed, add more bean liquid. 


To serve, spread 1 tablespoon, heaping, onto toast, chips, or veggie bites.  Makes 12.


Artichoke Topping


1 - 14 oz. can artichokes, water-packed
1 Tbsp. extra-virgin olive oil
1/2 tsp. lemon juice
3 Tbsp. green-olive tapenade
1 tsp. light brown sugar
Salt to taste


Drain the artichokes and place them in a food processor. Add olive oil, lemon juice, tapenade, brown sugar, and salt. Blend until mixture is smooth.  


To serve, spread 1 tablespoon, heaping, onto toast or veggie bites.  Makes 12.


Red Pepper Topping


1 jar roasted red peppers, water-packed and drained
1 clove garlic, minced
4 Tbsp. bread crumbs, fresh
3 Tbsp. sun-dried tomatoes
Salt to taste

Blend all ingredients in a food processor until smooth. If needed, add a small amount of the oil that the sun-dried tomatoes were packed in. 


To serve, spread 1 tablespoon, heaping, onto toast, chips, or veggie bites.  Makes 12.


Pinto Bean Hummus


1 - 15 oz. can pinto beans, drained
1/2 cup salsa
1 Tbsp. lime juice
2 tsp. olive oil
1 garlic clove, minced
1 tsp. cumin, ground
1/2 cup cilantro, fresh
Avocado slices (optional)


Place beans, salsa, lime juice, olive oil, garlic, and cumin in food processor. Blend until smooth. Place mixture into a bowl and stir in cilantro. Use immediately or refrigerate and chill.


To serve, spread 1 tablespoon, heaping, onto toast, chips, or veggie bites. Makes 1 1/2 cups.

Scalloped Cabbage

This recipe for scalloped cabbage was shared by my friend, Hazel. It's very simple to make, yet it's simply delicious! Even most non-cabbage lovers will find this savory combination a tasty dish. It has become a favorite for our family!

Scalloped Cabbage

Parboil for 5 minutes:
2 quarts cabbage, coarsely chopped
2 cups water

Saute:
2 onions, chopped
4 Tbsp. water

Sprinkle over onion:
4 Tbsp. flour*
1 tsp. salt

Drain cabbage cooking water into onion and flour mixture. Saute' mixture and stir over low heat until thick.

In a food processor, blend until smooth:
1 lb. tofu
2 tsp. salt
2 Tbsp. olive oil
4 Tbsp. lemon juice

Stir this mixture into the cabbage along with the sauteed onions. Pour into baking dish and sprinkle with paprika. Bake uncovered at 350 degrees F. for 30 minutes.
*I used garbanzo fava bean flour and cornstarch in equal amounts.

Friendliest Kitchen

Edith Schaeffer shares insights from her experience as a homemaker and mom in her book "The Hidden Art of Homemaking". Her goal is to share creative ideas for enriching everyday life. I love how she expresses herself and shares what sounds to be a very delightful time in the kitchen with her children.  See what you think.

"For growing children at play, there is nothing so interesting as really 'doing things'. To 'help cook' is one of the most enjoyable things of childhood --- to say nothing of being a sure way of producing good cooks.  A child can cut up carrots at a very early age, with no more risk of injury than from falling down outside at play! A child can mix and stir, knead the dough and be given a piece to make a roll man, cat or rabbit with raisin eyes. A child can fry eggs or make scrambled eggs ---- one of mine did every morning from the age of three! The kitchen should be an interesting room in which communication takes place between child and mother and also among adults. It should be interesting in the same way as in an artist's studio, as well as being a cosy spot in which to have a cup of tea while something is being watched or stirred, or while waiting to take something out of the oven."

Now, doesn't that just create the most pleasant word picture in your mind? I hope it inspires you to make your kitchen such a place! It inspired me!

Vegan Pesto

As autumn turns more chilly, I have been harvesting and preserving the herbs in my herb garden. I dry most of them, but the sweet basil gets special treatment. Every bit of it is used to make pesto for the winter. It freezes nicely in small jars or zip-lock bags. When I need it for pasta, roll-ups, or as a topping for potatoes, I simply remove the package, run some hot water over the package, and it's ready to go. Here's my vegan version of this yummy dish! I don't think you'll even notice that the "cheese" of traditional pesto is missing! No cholesterol and tons of flavor!

Vegan Pesto

1 1/2 cups fresh sweet basil
1/4 cup olive oil
1 cup pine nuts, toasted in the oven
6 cloves garlic
1/3 cup nutritional yeast
3/4 tsp. salt

Place ingredients in a food processor and blend until all ingredients are chopped. Place in small containers. Use immediately or freeze for later use.

Note: I like to keep the ingredients somewhat on the "less than pulverized size", processing them only until the pine nuts are chopped.

Summer Tomato, Spinach, and Cuke Salad

4 - 5 tomatoes, peeled and diced
1 sweet onion, medium, sliced into slivers
1/2 lb. fresh spinach
1 cup basil, fresh, chiffonade
1 cucumber, peeled and sliced
1/2 cup Veganaise
1 tsp. Italian seasoning
dash of salt
soy milk, enough to make Veganaise drizzle


Gently stir the vegetables and herbs together to mix.  In a measuring cup, blend Veganaise, Italian seasoning, soy milk and salt.  Drizzle the dressing over the salad and toss gently.  


*Tomatoes may be left with skins on if you prefer.