What’s cookin? Avocado Tacos

IMG_2167These tacos are a delicious, light meal for warm weather.  Sauteed peppers and onions are a delicious contrast to fresh, ripe avocado.  One of the most fun things about tacos are all the topping options – so go crazy!

This recipe is vegetarian, easily vegan with dairy substitutions and gluten-free with gluten-free taco shells.  Serves 4 +.  Prep time = 30 minutes. 

IMG_2161Avocado Tacos

Ingredients:
2 avocados, pitted and sliced
4 corn tortillas
1 sliced onion
1 sliced red pepper
IMG_2162Cilantro, chopped as needed
3 shredded lettuce leaves
1 Tomato, diced to taste
Shredded cheese, to taste
Salsa, as needed, optional
Sour cream, as needed, optional

IMG_2165Instructions:
Heat the sliced onions and peppers in a saucepan and saute until soft and browned (this is the longest part of preparing the meal).   Slice the avocado, and prepare your toppings of choice.

Heat the corn tortilla on a grill or in the oven until crisp.

IMG_2164Place the sliced avocado and peppers and onions inside and season.  Garnish with cilantro, lettuce, tomato, cheese, salsa and sour cream.  Enjoy!

Eva works at MOM’s Central Office.

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The Tiny House People

I generally don’t get sick, and I even made it out alive during the massive flu epidemic. But last week marked my first illness in quite some time. Oh well, you can’t beat them all!

One afternoon I decided to distract myself from the coughing and nose-blowing by watching an inspirational environmental documentary. I Google searched something like “top environmental documentaries” and came across Top Documentary Films.

There are pages and pages of documentaries on this site, so I committed to finding something interesting in the first few. Scrolling through, I came across this film called We The Tiny House People. I was a bit confused at first upon reading the title and wasn’t sure how it fit in with things such as Can the Gulf Survive? or the very convicting A River of Waste. Curiosity killed me, and I had to investigate. Sounded like it had the potential to be really boring, but I figured I’d give it the first five minutes to make a case.

Can I tell you that I watched this entire movie with my jaw dropped and eyes glued to my laptop? Even still, I am almost speechless. I’m so inspired I don’t even know where to begin! How on earth could someone live in a 90 square foot space? I’m not kidding. One of the women in the film has a clip on YouTube. Can you even begin to imagine how much less “stuff” you would have? I think of “The Story of Stuff” and how it discusses the environmental and emotional impact of our extreme consumerism, and how important it is to make smart decisions about what we buy. How long until it’s in the landfill?

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The film We The Tiny House People documents several people living in what are known as “Tiny Houses”- essentially what I consider IKEA houses. They’re super small spaces, but have everything you need in them and plenty of storage.

I grew up in a standard four bedroom suburban home with a basement and spacious back yard. I was blessed to always have more than I needed; and my two sisters and I always left the Christmas parties with loads of presents. My mom was a bargain shopper and always had our fridge, pantry and basement freezer stocked.

Sharing a small dorm space in college was new, but I managed. I found that every time I had to move in or out I regretted having any personal belongings, and always felt I had more than my roommates. I have moved every year for the past 6 years. And again, every time I wish I had ONLY what I needed. How much simpler things would have been!

This past September, my fiance and I moved from what felt like a cramped, 1 bedroom apartment into a 3 bedroom, 2 bath Baltimore City row home. We have a basement to ourselves, our own front porch and our own deck and backyard. When we moved in, we had so much empty space. And what do we silly humans do with empty space? Find things to fill it! We acquired several new pieces of furniture and designated the 2 vacant bedrooms to be our personal office/hang out spaces. We now have 3 times the amount of cabinet space we had before, and managed to fill it all up along with a dining buffet we acquired. Oh, and the portable kitchen cart we got from IKEA. And then there’s the placemats and candles for the dining table and décor for the walls and rugs for the floors. The possibilities for filling the space are endless!

So having admitted that I don’t have a minimalist background, this film was quite a shock to me. Several questions went through my head as I watched it:

  1. What is it like to not feel bogged down by a house full of “stuff”? You have only what you really need and can spend the rest of your time, money and energy on life and its wonderful experiences! Not to mention you wouldn’t be contributing to the landfill all the useless things that tend to sneak their way into our empty spaces!
  2. Is there truly peace in this currently unheard of minimalist lifestyle? I mean really, your toilet is in your shower! And you have to pull out and put away your bed every day? One girl even used a chamber pot instead of having a real toilet! I suppose it’s less to clean and less junk going down the drains. And less room to fill with useless things.
  3. What would the world be like, even if everyone who could downgrade did downgrade? Would we not feel so stressed, worrying about how we are going to pay for more house than we need? Would people have more land and use their land to build more gardens? Would the air be cleaner? Would we have more trees? Would we be happier because we would be out enjoying life instead of lounging on our big couches watching crap shows on our snazzy TVs?
  4. Could I ever do this?

In general, we are a society of extreme consumerism. We often have more furniture in the house than we need; more food in the house than we need; more space than we need; more clothes than we need; more devices than we need; we eat more than we need; we use more electricity and water than we need; we have more dishes and silverware than we need; we generate more waste than we need to- the list goes on.

ImageWhat would happen if we only had just what we needed? I’m envisioning a neighborhood of tiny houses, all with gardens and chickens- maybe someone even has a goat or sheep. Plenty of room for kids to play. Probably some solar panels. Plenty of trees. People socializing OUTSIDE of their houses??! Maybe even some community washing machines, since it’s not like we have our washing machines running every day and how silly it is that those big ugly things hang out and waste space. And imagine the stress-free lives we could lead by only spending money on what we need, and the rest on the experiences of life? I wonder how many people would still want that 6 figure salary job. Perhaps debt would go down too, huh? There would be less waste going into landfills and less carbon emissions because we’d be producing less stuff because we wouldn’t need as much stuff because we would have nowhere to put that stuff because we lived with just what we needed. I think Mother Earth likes the sound of that!

I know that not everyone can live in a “tiny house”, but I think we can all think about our purchasing decisions and the impact it has not only on our environment, but on the quality of our lives.

Krista works at multiple MOM’s locations. 

Posted in Book/TV/Movies, Ecology, Energy Resources, Family, Reuse | Tagged , , , , , | 5 Comments

What’s cookin? Mixed Bean Salad

IMG_2103I love bean salad because you can put just about anything in it, and it’ll be tasty.  It’s fun to experiment with different ingredients, and one batch of bean salad can be different each day of the week by mixing in different toppings.

This recipe is vegan and gluten-free.  Takes about 40 minutes to prepare, and keeps well in the fridge.  Serves 6-8.  Inspired by Leslie Bilderback.

Mixed Bean Salad

IMG_2096Ingredients:
3 tbsp olive oil (use the oil from the tomatoes!)
1 red onion, diced
2 stalks celery, diced
1 large carrot. grated
2 cloves garlic, minced
1/4 cup oil-packed sundried tomatoes, chopped
IMG_20972 tbsp fresh rosemary, minced
1/2 cup red wine vinegar
1 1/2 cups of sweet white corn (frozen, canned or fresh)
1 (15 oz) can white cannellini beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed

IMG_2099Optional: 1/2 cup shredded parmesan cheese, chopped walnuts, diced red pepper, minced parsley, bacon bits, etc….

Instructions:
Heat olive oil in a large saucepan over medium heat.  Add onion and celery, and cook until translucent or well-done, depending on your taste.  Add carrot and garlic, and continue IMG_2101cooking until garlic turns golden.  Stir in sundried tomatoes, rosemary and vinegar, and let simmer.  (Meanwhile, boil water to heat your corn if frozen.)

In a large bowl, combine the rinsed beans and corn, and stir.  Add the mixture from the saucepan and toss thoroughly, coating the beans and corn with dressing.  Serve topped with cheese or another topping, or store in the fridge to let the flavors mellow.

Eva works at MOM’s Central Office

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What’s cookin? Spinach Lasagne

whats cookin7 3.21.13Spinach lasagne – warm, filling and tasty.  This dish takes about an hour and 1/2 to make, but can be prepared in advance and stored in the fridge.  The original recipe calls for it to be baked in a 9×13 pan, but it can also be cooked in several smaller pans.

This recipe is vegetarian and can be made gluten-free and vegan by using substitutes.  Recipe inspired by Moosewood Cookbook by Mollie Katzen (1977, page 124). 

whats cookin2 3.21.13Spinach Lasagne

Ingredients:
1 jar tomato sauce
8 oz. can tomato paste
12 lasagne noodles
2 cups ricotta or cottage cheese
whats cookin3 3.21.132 eggs
1/2 lb. raw or frozen spinach
Nutmeg, salt, pepper
1 lb. shredded mozzarella
1/2 cup grated parmesan or romano cheese

Instructions:
whats cookin4 3.21.13Preheat the oven to 375˚.  Mix the sauce and tomato paste, and spread a little over the bottom of the pan(s).  Cover with a layer of noodles (use 1/3 of the noodles).  Using half of the filling, cover the noodles with the spinach and cheese mix.  Add 1/3 of the remaining sauce, then cover with 1/2 of the mozzarella.

whats cookin5 3.21.13Getting the hang of it?  Next follows another 1/3 of the noodles, then the second half of the spinach-and-cheese filling.  Cover with half of the remaining sauce, mozzarella, and the rest of the noodles.  Lastly, cover with the rest of the sauce and sprinkle with parmesan or romano.

Cover the lasagne with aluminum foil and bake for 30 whats cookin6 3.21.13minutes.  Remove the foil and bake for another 15.  Allow ten minutes to cool before serving, and enjoy!

Eva works at MOM’s Central Office

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What’s cookin? Home-made Potato Gnocchi

whats cookin6 3.14.13This home-made potato gnocchi is delicious, though it takes a little while to prepare (about 2 hours in total).  Never fear!  The gnocchi can be made in advance and frozen until ready to cook and serve.  Serves 6.

This recipe is vegan and easily gluten-free by using a gluten-free flour substitute.  Recipe created by MOM’s employee Jaston Caston.

Home-made Potato Gnocchi

Ingredients:
1 1/2 lbs. russet potatoes, scrubbed
1 cup (or more) all purpose flour
1 large egg yolk, beaten to blend
1 teaspoon coarse kosher salt
Large pinch of freshly grated nutmeg
whats cookin1 3.14.13
1 tablespoon olive oil for topping (optional)

Optional sauceslice grape tomatoes in half and sautée with olive oil, salt and pepper, crushed garlic and basil for 40 minutes or more.  The tomatoes soften and become an easy and delicious tomato sauce. 

whats cookin2 3.14.13Instructions:
Preheat oven to 400°F.  Pierce potatoes in several places and bake until soft, about an hour.  Cool slightly and halve the potatoes.  Working in batches, scoop hot flesh into potato ricer or use a potato masher to work out the lumps.

Rice/mash potatoes onto rimmed baking sheet; spread out whats cookin3 3.14.13and cool to room temperature.  Line large baking sheet with parchment paper.  Transfer potatoes to large bowl.  Add 1 cup flour; toss to coat.  Form well in center of potato mixture.  Add egg yolk, coarse salt, and nutmeg; stir with fork until mixture is evenly moistened (mixture will look shaggy).

whats cookin4 3.14.13Turn mixture out onto lightly floured work surface.  Knead until dough comes together, sprinkling dough with flour very lightly only if dough is very sticky.  Form dough into ball; divide into 4 pieces.  Roll each piece between hands and work surface into 3/4-inch-thick rope.  Cut each rope into 3/4-inch pieces.  Place gnocchi on prepared baking sheet.

whats cookin5 3.14.13Boil gnocchi in large pot of salted water until gnocchi rise to surface of water. Continue to simmer gnocchi until cooked through and tender, stirring occasionally, about 4 minutes.  Using slotted spoon, carefully transfer gnocchi to bowl. Drizzle gnocchi with olive oil or serve with tomato sauce.

DO AHEAD: Gnocchi can be made up to several days ahead. Cover and refrigerate.

Eva works at MOM’s Central Office.

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Not Your Typical Snow Day: Making Soft Pretzels instead of Snow Angels

My husband and I took a gamble Tuesday night and stayed up late expecting to get snowed in on Wednesday. We came home that night prepared to work from home the next day and had every intention of staying in our pajamas for over 24 hours. While we didn’t get the amount of snow we we’re hoping for, it was nasty enough for the schools to close and potentially worse for the evening commute. Best to stay home!

In between work and play, my little family continued to peek outside hoping the snow piled high enough to go out and frolic in the fluff. Fluff? By the time the snow hit the ground, it was like an icy, gloppy, wet mud pool in our backyard—not the best for building snowmen or snow angels. Sigh. After about 4pm, we realized snow pants and snow balls weren’t in the cards, so we decided to make homemade soft-pretzels! When else can two working parents find time on a weekday to make soft pretzels with their kid(s) but on a snow day?!

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Zoey had fun kneading the dough and “shaping” the pretzels. She exclaimed, “Look Mommy! It’s a snake tied in a knot!” To make the activity last even longer we used smaller measuring cups, so she could dump the flour in 8 times instead of 4.

They are really easy to make and super delicious (especially dipped in butter!).

Homemade Soft Pretzels Recipe

Pretzel Dough:
1 ½ cups warm water
1 1/8 teaspoons active yeast (we used the MOM’s Active Dry Yeast—it’s in the cooler section)
1 ½ teaspoons salt
2-3 tablespoons brown sugar
3 cups flour
1 cup bread flour (I didn’t have any bread flour on hand, so I just used regular all-purpose and it was still delicious!)

Soda Solution:
2 cups warm water
2 tablespoons baking soda

Toppings:
Butter and coarse salt to taste. Also try dipping warm pretzels in butter and then into a cinnamon and sugar mixture. Buttered and salted pretzels taste great dipped in cheese sauce and mustard too!

Instructions:
Sprinkle yeast on lukewarm water in mixing bowl (or stand mixer); stir to dissolve. Add sugar, salt and stir to dissolve. Next, add flour and knead dough until smooth and elastic (or using dough hook, mix until stick dough ball forms. Let rise 30-60 minutes.

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Just like snowflakes, no two pretzels are alike!

While dough is rising grease your baking sheets and prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda (stir periodically).  After dough has risen, cut dough ball into 12 even pieces. Preheat oven to 450 degrees F. Roll out each piece into a long rope—about 18-20 inches long by ½ inch thick. Shape into a pretzel. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again for at about another 30 minutes. Bake in 450 degrees F oven for about 10 minutes or until golden. Brush with melted butter, sprinkle with salt and or cinnamon and sugar.

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We ate like champs last night. I boiled some Ayshire organic brats in a homebrew pale ale, added my husband’s homemade sauerkraut, creamed some Olivia’s Organics spinach and served it all up with these awesome soft pretzels. Yum!

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What’s cookin? Mango Salsa!

IMG_2030I love mango, especially during warm weather!  This salsa recipe makes a good guacamole as well (just add a few more avocados and mix it more smooth than chunky).  Prep time about 20 minutes.  I served mine with corn-and-bean tacos. 

Salsa is vegan, raw, gluten-free and paleo.  Recipe created by MOM’s employee Jason Caston. 

IMG_2022Mango Salsa Salsa/Guacamole

Ingredients:
2 avocados chopped (4-5 for guacamole)
1 mango chopped
juice of 1 lime as needed for taste
2 cloves garlic minced
IMG_2026
1/4 cup of cilantro chopped
1/4 cup chopped red onion
2 tomatoes diced
1 jalapeno diced/ no seeds (optional)
1 tbsp ginger diced
salt & pepper as needed

Instructions:
IMG_2028Combine all ingredients in a bowl and mix together.  Taste and season as needed (with lime juice, salt and pepper).  If making guacamole, mix to blend the avocado, rather than leaving it chunky.  

Great dish for the summer.  Enjoy!

Eva works at MOM’s Central Office.

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3 Free and Easy Tips for Conservation at Home

I learned a while ago the valuable lessons of which appliances sucked up the most energy when we had a 4-day black out, and had only a tiny generator to run a few necessities. First off: things that blow, suck or heat use up the most energy, by far, over things like lights and TVs. Besides energy conservation, we can all do a bit more to conserve water at home, too!

Below are a few super-easy tips for conservation in the home that I’ve picked up over the years. Please feel free to share your own!

1. When I’m ready to wash my face or hands, like most people I let the water run to get warm water flowing. I have an old house and small water heater so it takes a while. A great water conservation tip is that I keep a bowl or pitcher next to all my sinks. When running the water, I capture the cold water and use it to fill my water filter, water my pets & plants, or just save it in case I need it later in the day. I’m sure this can add up to conserving dozens of gallons per week.

photo by TeeeJayy via Flickr

photo by TeeeJayy via Flickr

2. My blow dryer sucks…tons of energy, that is. Using a little micro-fiber super-absorbent towel to do a quick towel-dry cuts down dramatically on the use of the blow dryer, and works way better than using a bath towel on your hair. In fact, its been over a year since I’ve used a blow dryer at all, and I have very long hair! You can find great micro-fiber towels in the auto section of your local department store, and MOMs carries a good one too, in the household section.

3. Talk about blowing, the clothes dryer also sucks up tons of energy. Over the past year, I’ve experimented with a lot of ways to reduce use of the darn dryer. Obviously a clothesline or an indoor drying rack is a good start, but some fabrics just don’t hang right after drying on the line. For clothing that looks a little ratty after drying on the line (or rack), I’ve found an easy fix: Dilute (50/50) tap water and a nice flower water in a spray bottle, hang your clean, dry clothing on hangers, and spray them evenly. Give them a little shake and let them re-dry. They’ll come out looking 100% better, no ironing needed. [And you can avoid synthetic, formaldehyde-boosting fragrances by using a basic diluted flower water, and it won’t damage your clothes. Watch out for silks and fancy fabrics, though, of course.]

Now if I could only come up with a way to put the vacuum in “time out”! That thing also sucks! Please share your little tips and ideas, too, in the Comments.

 

Alyssa works in multiple MOMs locations.

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What’s cookin? Oven-baked Mac & Cheese

IMG_1981Mmm, mac and cheese.  If you think it’s good from a box, try this oven-baked version!  Serves 6-8, or about 4 by halving the recipe.  Prep time and cook time is about 1 1/2 hours.

Recipe is meat- and egg-free.  Easily gluten-free by substituting gluten-free macaroni.  Inspired by Fine Cooking Feb/Mar 2008.

Classic Baked Macaroni & Cheese

whats cookin1 2.28.13

Ingredients:
6 Tbs. unsalted butter
1 medium onion, chopped
6 Tbs. all-purpose four
1 Tbs. Dijon mustard
1 quart whole milk
1 large sprig fresh thyme, plus 1 tsp. chopped thyme
1 bay leaf
whats cookin2 2.28.133 packed cups (12 oz.) cheese – I used about 1/3 sharp cheddar, 1/3 manchego and 1/3 gruyere
1/2 tsp. Worcestershire sauce or substitute
1/2 tsp. hot sauce
1 lb. elbow macaroni or other small pasta, such as chiocciole
4 Tbs. olive oil, more for the baking dish
2 cups fresh breadcrumbs – I blended stale loaf-ends
1/2 cup grated parmesan or parmigiano-reggiano
Salt and pepper

Instructions:
whats cookin3 2.28.13Preheat the oven to 400˚ and put a large pot of salted water on to boil.  In a heavy-duty pot or pan, melt the butter over medium heat, then add the onions and season with salt and pepper.  Stir with a wooden spoon.  Once the onions are softened (about 8 mins), stir in the flour and cook for a few more minutes.  Add the mustard.  Using a whisk gradually add the milk, whisking constantly.

whats cookin4 2.28.13When all the milk is added, use a wooden spoon again and add the thyme sprig, bay leaf, and 1/2 tsp. salt.  Let simmer for 15 minutes to meld the flavors.  Then discard the thyme and bay leaf and add the cheese!  Stir until melted, then add the Worcestershire and hot sauces.  Season to taste with salt and pepper.

IMG_1978Cook the pasta al dente (not fully soft), then drain.  Combine the pasta and cheese sauce and stir until pasta is fully coated.  Lightly oil a 9×13” baking dish and spread the pasta in the dish.  In a medium bowl, toss the breadcrumbs, parmesan, olive oil, chopped thyme, and salt and pepper.  Cover the top of the macaroni with the breadcrumb mixture.  Bake until the crumb topping is golden brown, about 15 minutes.  Let sit 5-10 minutes before serving… and enjoy!

Eva works at MOM’s Central Office

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What’s cookin? Kale Chips!

what's cookin5 2.21.13These crunchy chips make kale a fun snack!  They can be baked and stored or eaten warm and are a great side dish or afternoon treat.  Total prep and cook time about 25 minutes.

Quantities are easily adjustable to suit you and your eaters.  This recipe is vegetarian, vegan and gluten-free.  Recipe created by MOM’s employee Jason Caston. 

Baked Kale Chips

what's cookin1 2.21.13Ingredients:
Organic kale, as needed
Olive oil, as needed Salt & pepper as needed
Garlic, crushed or finely chopped (optional)

Instructions:
Preheat the oven to 375˚F.  Prepare the kale by removing what's cookin3 2.21.13the large stems and by breaking into bite-size pieces.  Wash and rinse thoroughly in cold water to remove grit.   Lay the kale between two towels to blot dry (you may want to do this in advance to allow the kale to air-dry some).

In a large bowl, mix the olive oil, salt, pepper and crushed garlic (you can always add more olive oil later).  Toss the what's cookin4 2.21.13kale with the olive oil mixture until the kale is mostly coated.

Place on the baking sheet and toast in 5 minute increments until the edges brown and the chips are crispy (takes about 10-15 minutes).  Enjoy!

Eva works at MOM’s Central Office

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