Get Foodie

January 31, 2011

Mama Goose has a new credit to our name — wardrobe designer!  When Get Foodie-creator and Goose customer Carisa Fallon told us about her new localvore cooking television show, we jumped at the chance to provide costumes for Carisa’s co-stars (who happen to be her daughters, Ema and Rebecca.)  Now, we get to be a part of this exciting new venture all about local food and sustainable living.  Plus, our clothes look super cute on camera.

Get Foodie is sponsored by Greenstar and airs locally on cable access television and all the time on YouTube. Check it out — local food?  Cute kids and clothes?  Fun recipes?  What’s not to like?

Ema and Carisa looking for potential on-screen outfits.

Rebecca gets ready to audition her outfits in the dressing room

Ema ponders some ingredients

Rebecca gets silly in the kitchen

Go on.  Get Foodie!

-Meryl at the Goose

Crock Pot Curried Lentils

December 6, 2010

We at the Goose regard Julie as our resident authority on the subjects of style-on-a-budget and food.  When she told me about this Crock Pot lentil recipe, I could tell right away that it had all the makings of becoming my new family staple: ease, economy, ingredients that I usually have on hand and the ever-popular “curry factor.”

The hardest part to this recipe is just gathering all the spices the first time, if you don’t already have them. I recommend buying a large bag of garam masala — you’ll use a fair amount to make this soup, and then have it ready for the next time.  You don’t have to use a crock pot for this recipe; it will work fine on the stovetop with a heavy base pot with low to medium heat.

1 lb lentils

1 large onion

5 cloves garlic

4 grated carrots

2 ½ T tomato paste

3 tsp salt

1 tsp coriander

½ tsp cumin

3 bay leaves

2 qts boiling water

¾ cup olive oil

4 T balsamic vinegar

¼ tsp pepper

2 T garam masala

1 tsp curry powder

You can add other vegetables that you have on hand. Put everything in a crock pot and cook on high for at least 4 hours or on low for 7 hours.

-Kelly at the Goose

If you’re a fan of Mama or Mimi on Facebook, or if you Tweet with us, or if you have ears and you’ve come into one of the stores like, ever, you’ve probably heard a little something about how much we love Garden Gate Delivery.  GG Founder and MG customer Marlo Capoccia is a maverick mompreneur — by delivering local food and goods to your doorstep, her company makes it easy to shop local and support local and regional farmers.  

Beyond that basic and brilliant business model, Marlo and Garden Gate continually find new ways to embrace that community spirit.  One way, in recent weeks, has been lending the Garden Gate truck (and Marlo herself to drive it) to Mimi’s Attic, in order to fill up the new store.  Another way has been through a series of cooking classes Garden Gate is offering, in order to help people decide what to do with the delicious local food once it’s been delivered. 

This past Monday, Sam Sockness from Manndible Cafe taught us a quick and easy dinner and dessert meant to satisfy kiddie tastebuds and grown-up time constraints.  As she walked us through a homemade pizza and vegan chocolate cake, Sam threw in several of her own personal cooking tips (for example, she only uses brown sugar, even if a recipe calls for white.)  By the end of the evening, I was reminded that feeding my family every evening does not to have to feel like an insurmountable obstacle, or even a chore — it can actually be fun.  Check out the recipes and photos from the class below, and sign up for Garden Gate’s newsletter to receive updates regarding future classes.  

Homemade Pizza Crust  

When it comes to pizza toppings, Sam insists you can't go wrong ... she put everything on this pizza from seitan to spinach.

2 cups whole wheat flour 

1/2 c white flour 

1 1/2 t baking powder 

1 t salt, spices to taste 

2-4 T butter 

1 cup milk, lowfat 

Mix dry ingredients, work in butter with hands – add milk. Knead till smooth, then roll out to desired consistency. Bake at 450 for 12-15 mins, depending on toppings, or until edges of crust are brown and cheese is golden. 

  

This vegan chocolate cake is a thing of beauty.

Vegan Chocolate Cake 

1 1/2 c flour (whole wheat local, same as pizza) 

1 c brown sugar 

6 T non alkalized cocoa powder 

1 t baking soda 

1/2 t salt 

1 1/4 c water 

1/3 c vegetable oil 

1 T white vinegar 

2 t vanilla 

1 t cinnamon, 1/2 t cayenne, and 1 t orange peel 

Mix dry ingredients, then add liquid. Bake at 350 for 25-30 mins, check at 20. 

Sam also made the pizza sauce from scratch, starting with diced tomatoes (she used canned for the class, but prefers fresh) and adding onions, spices, brown sugar, and water or wine for additional liquid.  Whatever went in, the sauce that came out was sensational. 

     

Still not quite convinced that these recipes will work for your kids?  Check out the gleeful expression on Violet, daughter of Manndible Cafe co-owner and Mama Goose customer Kathleen.  If that doesn’t get you to the kitchen, I don’t know what will. 

Big thanks to Marlo and Sam.  Happy cooking! 

-Meryl at the Goose

I found this recipe when I was looking for something to make on Dinner Co-op night. As always with Dinner Co-Op, I needed something that would easily feed six adults and six kids.  This recipe, when doubled, fit the bill, and turned out to be quite a crowd pleaser. My kids had three servings each and were happy to hear they could have the leftovers the next day.

If I had a filing system for my recipes, I’d file this under “slumber party fare.”  For grown-up palates, I could see lightening this up in the summer by adding layers of fresh corn and tomatoes and a mound of cilantro on the side.  Either way, this quick, easy dish is sure to please the people at any party.

Ingredients

2 large onions, chopped

1 1/2 cups chopped green pepper

1 (14.5 ounce) can diced tomatoes, drained

3/4 cup picante sauce

2 garlic cloves, minced

2 teaspoons ground cumin

2 (15 ounce) cans black beans, rinsed and drained

8 (6 inch) corn tortillas

2 cups (8 ounces) shredded reduced-fat Mexican-blend cheese

OPTIONAL TOPPINGS:

1 1/2 cups shredded lettuce

1 cup chopped fresh tomatoes

1/2 cup thinly sliced green onions

1/2 cup sliced ripe olives

Directions

In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans. Spread a third of the mixture in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Layer with four tortillas and 2/3 cup cheese. Repeat layers; top with remaining beans.

Cover and bake at 350 degrees F for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 5 minutes or until cheese is melted. Serve with desired toppings.

-Kelly at the Goose

Unpacking the Bagged Lunch

January 30, 2010

I learned early on in my lunch-packing career that sending a nice, shiny apple in my kids’ lunches was simply sentencing that apple to a day of rolling around in a lunchbox only to return to me in the evening bruised, unappreciated and ready to become applesauce. Sometimes I dream of moving  to a tropical island, where I would send fresh kiwis and mangos with my children to school, and maybe even little coconuts with straws!  But, alas I live in Ithaca, NY, where apples are just about the only fruit that I can count on being able to afford year round.  Because of this, my household eats a lot of apples.and here’s what I do with them when I pack them in lunches. 

* Slice them and put them in a bowl (an apple slicer is very handy for this)

* Toss them with enough bottled lemon juice to cover the apple.            

* Sprinkle cinnamon sugar on them (make the cinnamon sugar up ahead of time and keep it in a shaker). 

* Put them in an air tight container and send them off!

Do you have a simple, healthful, lunchbox suggestion to share? The more ideas we can exchange the more we can collectively avoid those annoying lunchbox item boycotts!  To get you started, here is the short list of currently accepted lunchbox fare in my household:

*Peanut butter and banana sandwiches

*Peanut butter and honey sandwiches

*Hard -boiled eggs

*Tofu Kan

*Tofu pups with melted cheese and ketchup, wrapped in a tortilla (yes, they’re cold by the time they eat them)

*Homemade cookies that I freeze (see School Cookies and Lisa’s Sunflower Cookies)

*Dinner leftovers often work for one child, but not the other

*Tuna fish works for one, but not the other

*Veggie Stix (Good Healthy Natural Foods)

*Kashi TLC Cereal Bars

*One of my kids is a vegetarian now, so this isn’t exactly “currently” accepted, but turkey luncheon meat and cheese rolls used to work

Please help me add to this list!  My girls cannot live on cinnamon apples alone.  Leave your suggestions in the comments below, and then bask in the gratitude of lunch-packing moms everywhere.

-Kelly at the Goose

Napa Cabbage Slaw

January 5, 2010

This is a recipe that Katie Church sent out to Full Plate Farm Collective CSA members. It arrived in my email just in the nick of time as I had no idea what the large white turnip-like thing in my crisper was. This dish is simple, light and fresh.

Ingredients:

  • Napa Cabbage
  • 1-2 Carrots
  • 1-2 leeks
  • ½ of a large Daikon
  • Sunflower or Vegetable Oil
  • Rice Wine or White Wine Balsamic Vinegar
  • Honey
  • Salt & Pepper (or Chili Flakes)

Directions:

Slice up the cabbage in thin ribbons and put in a bowl.

Using a vegetable peeler, ribbon-peel  the carrots.

Cut a portion of the Daikon (top portion is better for raw dishes) into match sticks and thinly slice the leeks.

Toss all the ingredients together and dress with a dousing of oil and vinegar.

Drizzle with honey and salt and pepper to taste.

Enjoy your vitamin C!

Napa Cabbage Slaw

-Kelly Goose

We found this festive pomegranate salad flecked with flat-leaf parsley on Heidi Swanson’s 101cookbooks.com, and knew it would be the perfect holiday salad to end our Parsley, Sage, Rosemary and Thyme recipe theme. Heidi chose this recipe from Samuel and Samantha Clark’s cookbook Moro East. We encourage you to visit her site to see her gorgeous pictures that accompany the recipes as well as read an excerpt about the Manor Garden Allotments in London.

Ingredients:

  • 2/3 cup (100g) medium or coarse bulgur
  • 1 pound (400g) celery (a small head), cut in thin slices on a slight bias
  • seeds of 1/2 large pomegranate
  • 3/4 cup (75g) walnuts, roughly chopped
  • 1 small bunch of flat-leaf parsley
  • 1 scant tablespoon fresh mint, finely chopped

Pomegranate Dressing:

  • juice of 1/2 large pomegranate
  • 1/2 garlic clove, crushed to a paste with 1/2 teaspoon of salt
  • 6 tablespoons extra-virgin olive oil

Separating the pomegranate from the pith.

Directions:

HS note: To get the seeds out of a pomegranate cut the fruit into wedges. Place the wedges in a large bowl of water and break the wedges apart to remove the seeds. The seeds will sink to the bottom and the bitter pith and skin will float to the top making it easy to remove. To juice the seeds, simply place small handfuls into a handheld citrus juicer and let the juice run into a separate bowl.

For the dressing, whisk all the ingredients together, season to taste with salt and pepper and set aside.

Put the bulgur in a bowl, add (hs note: boiling hot) water to just below the surface of the wheat and leave it to stand for 10 minutes (hs note: 10 – 15 minutes), until just tender but still quite al dente. Add more water as required or drain in a colander if too wet.

Put all the ingredients in a bowl, pour over the dressing and check the seasoning. Serve immediately. Make sure the walnuts are dressed just before serving, as sometimes they can impart a bitter flavour and unpleasant colour to the dressing if left to sit. Serves 4.
Happy Holidays!

-The Geese at The Goose