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    <title>Stitch and Boots</title>
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    <id>tag:stitchandboots.com,2010-01-21://1</id>
    <updated>2011-04-06T03:41:30Z</updated>
    
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    <title>Tomato Bread Soup - Recipes</title>
    <link rel="alternate" type="text/html" href="http://stitchandboots.com/recipes/spring-recipes/tomato-bread-soup/" />
    <id>tag:stitchandboots.com,2011:/recipes//2.435</id>

    <published>2011-04-06T03:04:44Z</published>
    <updated>2011-04-06T03:41:30Z</updated>

    <summary><![CDATA[This is an uncomplicated comforting soup to eat on a cold early spring day.&nbsp; It's warm and filling without being heavy.&nbsp; My mother said the pieces of bread in the soup were like eating clouds.&nbsp; Seriously, I'm not kidding you,...]]></summary>
    <author>
        <name>Angelina</name>
        
    </author>
    
        <category term="All Season Recipes" scheme="http://www.sixapart.com/ns/types#category" />
    
        <category term="Spring Recipes" scheme="http://www.sixapart.com/ns/types#category" />
    
    <category term="homecannedtomatorecipe" label="home canned tomato recipe" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="pantryfood" label="pantry food" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="springrecipe" label="spring recipe" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="springsoup" label="spring soup" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="tomatobreadsoup" label="tomato bread soup" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="tomatobreadsouprecipe" label="tomato bread soup recipe" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="tomatosoup" label="tomato soup" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="veganbreadsouprecipe" label="vegan bread soup recipe" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="vegetariansoup" label="vegetarian soup" scheme="http://www.sixapart.com/ns/types#tag" />
    
    <content type="html" xml:lang="en-us" xml:base="http://stitchandboots.com/recipes/">
        <![CDATA[<img alt="bread soup 2.jpg" src="http://stitchandboots.com/recipes/photos/bread%20soup%202.jpg" class="mt-image-center" style="text-align: center; display: block; margin: 0pt auto 20px;" width="450" height="342" />This is an uncomplicated comforting soup to eat on a cold early spring day.&nbsp; It's warm and filling without being heavy.&nbsp; My mother said the pieces of bread in the soup were like eating clouds.&nbsp; Seriously, I'm not kidding you, she really said that.&nbsp; Best thing?&nbsp; It gets even better by the second day.&nbsp; <br /><br />If you have a lot of home canned tomatoes this is an excellent recipe to make with them.<br /><br /><br /><font style="font-size: 1.5625em;">Tomato Bread Soup</font><br /><i>serves 8 <br /></i><br /><b>Ingredients:</b><br /><br />1/2 cup olive oil<br />1onion, diced<br />2 quarts diced or stewed tomatoes (use the juice too)<br />1 quart vegetable broth<br />1/4 cup red wine<br />8 cloves garlic, minced or pressed<br />2 tsp salt<br />1 tsp dried oregano<br />30 grinds of pepper<br />1 day old baguette, torn into small pieces<br /><br /><br /><b>Method:</b><br /><br />Heat the olive oil in a soup pot on med/high heat, then add the onion and saute until it slightly browns.&nbsp; Add the tomatoes, broth, red wine, salt, oregano, and pepper.&nbsp; Turn the heat down to med/low.&nbsp; <br /><br />Cook for twenty minutes.<br /><br />Remove from the heat and puree the soup with an immersion blender OR let it cool down and then blend it in a blender and then return it to the pot.<br /><br />Put the soup back on the stove, bring to a brief boil, then turn the heat to low and add the bread to it.&nbsp; Stir it in well and let it cook for ten more minutes.&nbsp; The bread should be completely saturated and soft but not disintegrated.&nbsp; If you used particularly hard stale bread you may need to let it cook a little longer.<br /><br />It is very good just like this but I like to serve it with grated Parmesan.<br />&nbsp; <br /><br /><br /><img alt="another bread soup 2.jpg" src="http://stitchandboots.com/recipes/photos/another%20bread%20soup%202.jpg" class="mt-image-center" style="text-align: center; display: block; margin: 0pt auto 20px;" width="450" height="300" /><div><i><b>Recipe notes:</b>&nbsp; You can substitute commercially canned diced or stewed tomatoes - use 2 28 oz cans in place of the quarts.&nbsp; It's not precisely&nbsp; the same number of ounces but it won't hurt the recipe at all.&nbsp; If you use fresh oregano then use a tablespoon of minced in place of the tsp of dried.&nbsp; If you make this in the summer time you can use 4 1/2 pounds of fresh tomatoes with the seeds squeezed out.&nbsp; <br /><br />If you object to cooking with wine (or don't have any on hand) you can substitute red wine vinegar for it - don't leave it out if you're using home canned.&nbsp; If you use commercially canned tomatoes you can leave out the wine or vinegar all together, though I don't think you should.&nbsp; <br /><br />Don't cut down on the olive oil amount.&nbsp; This is such a simple soup and the olive oil adds a very important richness to it.&nbsp; It's not so very much per person when divided into 8 portions.<br /><br />This recipe isn't gluten free but I'd love it if one of my gluten free friends would try making it with gluten free bread and tell me if it's good!&nbsp; </i><br /><br /><br /><br /><b><br /></b></div><div><b>This is a vegan recipe.</b><br /><br /></div>

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<entry>
    <title>Illumination - Home Economics</title>
    <link rel="alternate" type="text/html" href="http://stitchandboots.com/home-ec/around-farmhouse/illumination/" />
    <id>tag:stitchandboots.com,2011:/home-ec//3.434</id>

    <published>2011-04-02T06:56:57Z</published>
    <updated>2011-04-02T07:29:48Z</updated>

    <summary><![CDATA[It is terribly easy to become depressed and hopeless in times of war or when tsunamis unleash death and nuclear instability on the world.&nbsp; Death trudges on its determined route and we sit stunned while counting our sorrows.&nbsp; What have...]]></summary>
    <author>
        <name>Angelina</name>
        
    </author>
    
        <category term="Around the Farmhouse" scheme="http://www.sixapart.com/ns/types#category" />
    
    <category term="earlyspring" label="early spring" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="elephantheartplumtree" label="Elephant Heart plum tree" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="fruitblossom" label="fruit blossom" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="fruittrees" label="fruit trees" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="gardening" label="gardening" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="hope" label="hope" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="love" label="love" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="peace" label="peace" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="peaceinthegarden" label="peace in the garden" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="santarosaplum" label="Santa Rosa plum" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="tulips" label="tulips" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="urbanhomesteading" label="urban homesteading" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="violets" label="violets" scheme="http://www.sixapart.com/ns/types#tag" />
    
    <content type="html" xml:lang="en-us" xml:base="http://stitchandboots.com/home-ec/">
        <![CDATA[<img alt="Santa Rosa plum tree 2.jpg" src="http://stitchandboots.com/home-ec/photos/Santa%20Rosa%20plum%20tree%202.jpg" class="mt-image-center" style="text-align: center; display: block; margin: 0pt auto 20px;" width="450" height="300" />It is terribly easy to become depressed and hopeless in times of war or when tsunamis unleash death and nuclear instability on the world.&nbsp; Death trudges on its determined route and we sit stunned while counting our sorrows.&nbsp; What have we got to look to for hope in times of darkness?<br /><br /><br /><img alt="gang of tulips 2.jpg" src="http://stitchandboots.com/home-ec/photos/gang%20of%20tulips%202.jpg" class="mt-image-center" style="text-align: center; display: block; margin: 0pt auto 20px;" width="450" height="321" />Don't ever dismiss the simple answer.&nbsp; Never assume that the small things don't count or can't weigh against the big things meaningfully.&nbsp; Maybe the bright coral of a tulip can't bring back the loved ones you've lost.&nbsp; No one is going to argue that.&nbsp; But can you not see the joy that nature offers us, the color she splashes across our path to arrest thought, to provoke laughter?&nbsp; Can you not recognize a path there to light?<br /><br /><img alt="elephant heart blossoms 2.jpg" src="http://stitchandboots.com/home-ec/photos/elephant%20heart%20blossoms%202.jpg" class="mt-image-center" style="text-align: center; display: block; margin: 0pt auto 20px;" width="450" height="300" />What about the fruit tree that has hitherto never produced more than a meek smattering of blossoms and suddenly plasters itself with creamy flowers reaching sky high for the impossible spark of life?&nbsp; Can you be blind to the hopeful ignorance of war and death your plum tree claims?&nbsp; Listen.<br /><br /><br /><img alt="volunteer violets 2.jpg" src="http://stitchandboots.com/home-ec/photos/volunteer%20violets%202.jpg" class="mt-image-center" style="text-align: center; display: block; margin: 0pt auto 20px;" width="450" height="300" />Listen to the life around you.&nbsp; See the fractional evidences of love and hope the world gives even in the grimmest hour.&nbsp; There will always be grief.&nbsp; We will always be losing ourselves in graves and the calamities that bring us down to the surface of soil.&nbsp; We will always be mourning for something.&nbsp; Therefore we must always be looking for light to mitigate the dark.&nbsp; <br /><br /><br /><img alt="elderberry buds 2.jpg" src="http://stitchandboots.com/home-ec/photos/elderberry%20buds%202.jpg" class="mt-image-center" style="text-align: center; display: block; margin: 0pt auto 20px;" width="450" height="300" />The most life affirming gift I have ever received in my life were elderberry cuttings from a dear friend who is like a sister to me.&nbsp; This very elderberry you see, budding as though it was a large-hearted lion of the landscape is nothing more than a sproutling declaring its love, its scrappy will to live, to thrive across continents, between friends.&nbsp; This cluster of buds is promise, it's new life, it's a message of continuity and peace.<br /><br /><br /><br /><img alt="surprise snow drop 2.jpg" src="http://stitchandboots.com/home-ec/photos/surprise%20snow%20drop%202.jpg" class="mt-image-center" style="text-align: center; display: block; margin: 0pt auto 20px;" width="450" height="300" /><div>Never relinquish your most private dreams because even if they never play out in your life they will inform your hope, your ability to move forward, and your&nbsp; belief that you deserve every scrap of love you have.&nbsp; Never stop believing in the power of the small voice, the sliver of light in the dark, or in the regenerative power of the earth beneath your feet.<br /><br />I don't care what your creed is, what your political views are, or what your country of origin is.&nbsp; There is a universal truth to recognize.&nbsp; It isn't weakness to love.&nbsp; It isn't weakness to want peace.&nbsp; It isn't weakness to want to help your neighbor.&nbsp; It isn't weakness to listen to the early spring white violets call out for pale sunshine.&nbsp; It isn't weakness to stop to listen to them.<br /><br />What's important in life is elemental and not the least bit complicated.&nbsp; Don't be afraid to love without sophistication.&nbsp; Just love.&nbsp; It isn't all you need but it's the best foundation on which to build a rich life.<br /><br />Love.<br /><br />And bury your hands in soil once in a while.<br /><br /><br /><br /><br /><br /><br /></div>]]>
        
    </content>
</entry>

<entry>
    <title>Spinach and Nettles Spanakopita (crustless) - Recipes</title>
    <link rel="alternate" type="text/html" href="http://stitchandboots.com/recipes/spring-recipes/spinach-and-nettles-spanakopita-crustless/" />
    <id>tag:stitchandboots.com,2011:/recipes//2.433</id>

    <published>2011-03-29T22:03:55Z</published>
    <updated>2011-03-30T00:07:49Z</updated>

    <summary><![CDATA[The egg rose to the top there making this look more like a quiche.&nbsp; I believe this happened because my greens were still a little too wet.&nbsp; It's not at all like a quiche.&nbsp; When making it in a pie...]]></summary>
    <author>
        <name>Angelina</name>
        
    </author>
    
        <category term="Spring Recipes" scheme="http://www.sixapart.com/ns/types#category" />
    
    <category term="casserole" label="Casserole" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="cookingwithnettles" label="cooking with nettles" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="glutenfreespanakopita" label="gluten free spanakopita" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="nettles" label="nettles" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="recipe" label="Recipe" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="recipewithnettles" label="recipe with nettles" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="spanakopita" label="Spanakopita" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="spinach" label="Spinach" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="springrecipe" label="spring recipe" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="vegetarianrecipe" label="vegetarian recipe" scheme="http://www.sixapart.com/ns/types#tag" />
    
    <content type="html" xml:lang="en-us" xml:base="http://stitchandboots.com/recipes/">
        <![CDATA[<img alt="spanakopita 2.jpg" src="http://stitchandboots.com/recipes/photos/spanakopita%202.jpg" class="mt-image-center" style="text-align: center; display: block; margin: 0pt auto 20px;" width="450" height="344" /><i><font style="font-size: 0.8em;">The egg rose to the top there making this look more like a quiche.&nbsp; I believe this happened because my greens were still a little too wet.&nbsp; It's not at all like a quiche.&nbsp; When making it in a pie dish this didn't happen.<br /><br /></font></i>I have eaten a lot of <a href="http://en.wikipedia.org/wiki/Spanakopita">spanakopita</a> in my life.&nbsp; I'm just saying this right now so you will understand that I know what it tastes like.&nbsp; I wanted to make a crustless version of spanakopita and shared this ambition with my mother who at once let me know that without the crust it simply can't be spanakopita.&nbsp; I argued that what makes a spanakopita <i>spanakopita</i> isn't the crust but the filling of spinach and feta and onions and dill.&nbsp; <br /><br />After some fruitless brangling over this it was revealed that my mom just doesn't see the point of spanakopita without the crust because she loves the crust.&nbsp; I got the distinct feeling that if I put a plain wilted spinach leaf on a succulent nest of golden filo she would accept it as the real deal.&nbsp; I'm not a dab hand at working with filo so I made a spanakopita with a buttery pate brisee for her.&nbsp; She did agree that the filling was exquisite and tasted exactly like spanakopita.<br /><br />Next I made it without a crust and she saw the point of it after all.&nbsp; <br /><br />Just as I was experimenting with this recipe spring happened.&nbsp; With early spring in Oregon comes nettles season!&nbsp; I don't love the taste of <a class="zem_slink" href="http://en.wikipedia.org/wiki/Stinging_nettle" title="Stinging nettle" rel="wikipedia">stinging nettles</a>.&nbsp; Lots of people rave about it but I think it tastes like sea weed, that's one of the few vegetables I truly can't tolerate.&nbsp; I'm motivated to keep trying to find ways to use nettles because of their dense nutritional content.&nbsp; Nettles have been eaten in early spring by people for hundreds of years (possibly forever, but definitely for hundreds) in soups and teas.&nbsp; At the end of winter people who didn't have access to luscious produce from Chile were really in need of a boost to their steady diet of dried/stewed meats and root vegetables.&nbsp; <br /><br />At last I have found the recipe to use them in where the taste doesn't come through but I get the benefit of the the nutrition.&nbsp; I added two cups of dried nettles to the spinach (and chard when I don't have enough spinach) and it still tastes exactly like traditional spanakopita.&nbsp; After I go on my first foraging hunt for fresh nettles I will make this again and report to you how much fresh to add to this recipe if you can get your mitts on it.<br /><br />If you like your spanakopita with a crust you can just use this recipe as your filling.<br /><br />My mom couldn't stop eating it.&nbsp; Cause it's that good.&nbsp; Argument solved.&nbsp; <br /><br /><br /><br /><div align="center"><img alt="pot of spinach 2.jpg" src="http://stitchandboots.com/recipes/photos/pot%20of%20spinach%202.jpg" class="mt-image-center" style="text-align: center; display: block; margin: 0pt auto 20px;" width="450" height="300" /><i><font style="font-size: 0.8em;">Two pounds of spinach seems like a lot.&nbsp; Until it's all cooked.&nbsp; This big pot full becomes insignificant.</font></i><br /></div><font style="font-size: 1.5625em;"></font><br /><br /><img alt="dry nettles 2.jpg" src="http://stitchandboots.com/recipes/photos/dry%20nettles%202.jpg" class="mt-image-center" style="text-align: center; display: block; margin: 0pt auto 20px;" width="450" height="320" /><i><font style="font-size: 0.8em;">It's nettle season right now in some places and I ought to have made this recipe with fresh nettles so I could tell you how much to use if you have fresh on hand.&nbsp; However, I haven't gotten out to forage yet so I'm using what I dried from last year.&nbsp; Notice that I haven't crushed my dried nettles nor have I tamped them down.</font></i><br /><br /><div align="center"><img alt="squeezed cooked greens 2.jpg" src="http://stitchandboots.com/recipes/photos/squeezed%20cooked%20greens%202.jpg" class="mt-image-center" style="text-align: center; display: block; margin: 0pt auto 20px;" width="450" height="300" /><i><font style="font-size: 0.8em;">See how little it looks?&nbsp; Still, divided in six this is one heck of a good serving of greens!</font></i><br /></div><br /><br /><font style="font-size: 1.5625em;">Spinach and Nettles Spanakopita (crustless)</font><br />
<br />
<i>Serves 6 - 8 if made in a pie dish<br />
Serves 4 in 8oz ramekins</i><br /><br /><b>Ingredients:</b><br /><br />2&nbsp; lbs spinach (or mix of spinach and chard)<br />2 cups dried nettles<br />3 cups water<br />1/4 cup olive oil<br />1 yellow onion, diced<br />1 1/2 tsp dried dill<br />1 tsp salt<br />30 grinds of pepper<br />8 oz feta (crumbled) <br />2 eggs<br />1 tbsp butter (for greasing the baking dish)<br /><br /><b>Method:</b><br /><br />Preheat the oven to 350 degrees.<br /><br />Wash and stem your fresh greens (especially if you use some chard).&nbsp; Bring the water to boil in a large pot and add all your greens and dried nettle to it.&nbsp; Boil the greens (be sure to stir them well so the nettles get immersed) until tender (about ten minutes).&nbsp; <br /><br />Drain the greens in a colander (and save the boiling water for use as soup stock for later).&nbsp; When the greens are cool enough to handle squeeze all the water out of them that you can.&nbsp; Chop and set aside.<br /><br />Heat the olive oil in a medium sauce pan.&nbsp; Add the onions and saute until translucent.<br /><br />In a medium sized bowl whisk the eggs, dill, salt, and pepper with a fork until well mixed.&nbsp; Add the greens, onion, and feta and stir again until completely mixed.&nbsp; Spoon into a buttered pie dish or buttered ramekins and bake for 40 minutes.&nbsp; <br /><br /><br /><br /><img alt="spanakopita diff view 2.jpg" src="http://stitchandboots.com/recipes/photos/spanakopita%20diff%20view%202.jpg" class="mt-image-center" style="text-align: center; display: block; margin: 0pt auto 20px;" width="450" height="376" /><div><br /></div><div><b><br /></b></div><div><i><b>Recipe Notes:</b>&nbsp; (Oh, you thought there were plenty of notes in the beginning?)&nbsp; I like this best cooked in the pie dish.&nbsp; Alternatively you could use a square baking dish and cut it in squares.&nbsp; You could make this with any greens that cook up really tender, so what I'm saying is PLEASE DON'T USE KALE.&nbsp; Traditional spanakopita is all spinach (hence the name "<a class="zem_slink" href="http://en.wikipedia.org/wiki/Spanakopita" title="Spanakopita" rel="wikipedia">spinach pie</a>") but I made this twice with a mix of spinach and chard (because I didn't have enough spinach) and it was just as good.&nbsp; You could, if you're a big fan of kelp flavor, do this dish entirely with nettles.&nbsp; </i><br /><br /><br /><b><br />This recipe is gluten free.</b><br /></div><div><br /></div><div><br /></div>

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<entry>
    <title>Russian Pot Pie - Recipes</title>
    <link rel="alternate" type="text/html" href="http://stitchandboots.com/recipes/winter-recipes/russian-pot-pie/" />
    <id>tag:stitchandboots.com,2011:/recipes//2.432</id>

    <published>2011-03-23T22:22:03Z</published>
    <updated>2011-03-23T23:51:04Z</updated>

    <summary><![CDATA[This is the perfect dish to serve after a hard day chasing yak on the tundra!Eastern Europe isn't especially famous for its vegetarian food.&nbsp; Occasionally I like to check out Russian, Ukranian, and Croatian cook books from the library.&nbsp; Most...]]></summary>
    <author>
        <name>Angelina</name>
        
    </author>
    
        <category term="Winter Recipes" scheme="http://www.sixapart.com/ns/types#category" />
    
    <category term="cabbage" label="cabbage" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="cabbageandmushrooms" label="cabbage and mushrooms" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="cabbagerecipe" label="cabbage recipe" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="comfortfood" label="comfort food" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="cooking" label="Cooking" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="home" label="Home" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="potpie" label="Pot pie" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="potpierecipe" label="pot pie recipe" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="recipe" label="Recipe" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="urbanhomesteading" label="urban homesteading" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="vegetarianpotpie" label="vegetarian pot pie" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="winterrecipes" label="winter recipes" scheme="http://www.sixapart.com/ns/types#tag" />
    
    <content type="html" xml:lang="en-us" xml:base="http://stitchandboots.com/recipes/">
        <![CDATA[<img alt="cooked Russian 2.jpg" src="http://stitchandboots.com/recipes/photos/cooked%20Russian%202.jpg" class="mt-image-center" style="text-align: center; display: block; margin: 0pt auto 20px;" width="450" height="300" /><div><div align="center">This is the perfect dish to serve after a hard day chasing yak on the tundra!<br /></div><br /><br /><a class="zem_slink" href="http://en.wikipedia.org/wiki/Eastern_Europe" title="Eastern Europe" rel="wikipedia">Eastern Europe</a> isn't especially famous for its vegetarian food.&nbsp; Occasionally I like to check out Russian, Ukranian, and Croatian cook books from the library.&nbsp; Most of them were written and photographed so long ago that the photographs are somewhat dreary.&nbsp; Still, I am attracted to the culture (and culture clashes), the food, and the architecture of Eastern Europe.&nbsp; <br /><br />I did research about Ukranian and <a class="zem_slink" href="http://en.wikipedia.org/wiki/Russian_cuisine" title="Russian cuisine" rel="wikipedia">Russian food</a> while writing my first (unpublished) novel "Jane Doe" and was fascinated by <a class="zem_slink" href="http://en.wikipedia.org/wiki/Solyanka" title="Solyanka" rel="wikipedia">solyanka</a>, a soup with pickles in it.&nbsp; I feel sure I will one day make a meatless version of it.<br /><br />This dish was inspired by a recipe I tried first many years ago from the cookbook "Vegetarian Epicure" by <a class="zem_slink" href="http://www.vegetarianepicure.com/" title="Anna Thomas" rel="homepage">Anna Thomas</a>.&nbsp; I don't even have the book anymore and don't remember how she made it or exactly what was in it but what I got from her recipe for a Russian style pie was the combination of <a class="zem_slink" href="http://en.wikipedia.org/wiki/Marjoram" title="Marjoram" rel="wikipedia">marjoram</a>, cabbage, and mushrooms with hard boiled eggs.&nbsp; I have been making different versions of this combination for a long time and finally decided to make it into pot pies and change the marjoram to dill.<br /><br />I don't have a pie crust recipe prepared for you but if you don't already have your own favorite try this <a class="zem_slink" href="http://simplyrecipes.com/" title="Simply Recipes" rel="homepage">Simply Recipes</a> <a href="http://simplyrecipes.com/recipes/perfect_pie_crust/">pate brisee</a>, it's almost the same as the one I use.&nbsp; You need enough pie dough for one crust and you'll need 6 8 oz ramekins or other single serving dishes if you want to make the pot pies.&nbsp; If you don't want little pies you can make this as one single big pie.<br /><br /><br /><font style="font-size: 1.5625em;"><br />Russian Pot Pie</font><br />makes 6 pot pies<br /><br /><b>Ingredients:</b><br /><br />Enough pie dough for one crust, portioned into 6 pieces<br />6 hard boiled eggs<br /><br />1/4 cup olive oil<br />1 yellow onion, diced<br />1 lb button mushrooms, sliced<br />1 head cabbage, chopped small<br />1/2 cup water (appx)<br />1 1/2 tsp dried dill<br />1 tsp salt<br />30 grinds fresh pepper<br />16 oz sour cream<br /><br /><br /><b>Method:</b><br /><br />Preheat oven to 350 degrees.<br /><br />Heat the olive oil in a large saute pan on med/high, add the onions and cook until they just start to become translucent.&nbsp; Add all the mushrooms and cook until they are completely soft.&nbsp; Add the cabbage, dill, salt, pepper, and the water and put the lid on the pan, removing every couple of minutes to stir and make sure the pan hasn't gone dry.&nbsp; If the cabbage isn't tender yet but is starting to brown, add a little more water.&nbsp; <br /><br />When the cabbage is tender turn the heat down to low and add the sour cream, stirring it in well.&nbsp; When heated through, remove from heat.<br /><br />Put your ramekins on a baking sheet to catch any overflowing juices from the pies.&nbsp; Fill each ramekin halfway with the cabbage and mushrooms.&nbsp; Slice and layer a hard boiled egg into it.&nbsp; Fill to the top with more mushroom and cabbage.&nbsp; You should have enough to fill all six to a rounded mound, but if not, that's okay.&nbsp; It will vary depending on the size of your cabbage.<br /><br />Roll out the six pieces of dough into circles just a little bit bigger than the circumference of the ramekins.&nbsp; Lay the dough on top of each one pushing the edges against the edge of each dish to seal it shut.&nbsp; Use a small sharp knife to make little slashes in the dough to let the steam out while cooking.<br /><br /><div align="left">Bake in the oven until the crusts are turning golden (about 45 minutes).<br /></div><br /><br /></div>

<font style="font-size: 1.25em;"><b><br /><i>Recipe Notes:</i></b></font><i>&nbsp; I've made this with marjoram instead of dill and loved it both ways.&nbsp; I have also made it without the sour cream which Philip and I loved but my mom thought it was too dry.&nbsp; As I've mentioned before, I use a light sour cream but only because Tillamook makes a really flavorful one.&nbsp; <br /><br />This could be vegan if you use a vegan crust, leave out the egg, and don't use the sour cream.&nbsp; That might not sound good to some people but what is most important in this dish is the cabbage, mushrooms, and seasonings- it's really good right from the pan so I encourage my vegan friends to come up with their own version.&nbsp; If you wanted it to have some protein I would add some white beans which won't take away from the other flavors but would make it more hearty.&nbsp; <br /></i><br /><br /><br /><br /><br /><br />

<div style="margin-top: 10px; height: 15px;" class="zemanta-pixie"><a class="zemanta-pixie-a" href="http://www.zemanta.com/" title="Enhanced by Zemanta"><img style="border: medium none; float: right;" class="zemanta-pixie-img" src="http://img.zemanta.com/zemified_e.png?x-id=cdb60cdc-0f25-4588-868d-d04f344f89b3" alt="Enhanced by Zemanta" /></a><span class="zem-script more-related pretty-attribution"><script type="text/javascript" src="http://static.zemanta.com/readside/loader.js" defer="defer"></script></span></div>]]>
        
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<entry>
    <title>Support the Safe Seed Pledge: no to GMOs! - Kitchen Garden</title>
    <link rel="alternate" type="text/html" href="http://stitchandboots.com/kitchen-garden/planning-maintenance/support-the-safe-seed-pledge-no-to-gmos/" />
    <id>tag:stitchandboots.com,2011:/kitchen-garden//6.431</id>

    <published>2011-03-06T19:46:49Z</published>
    <updated>2011-03-06T21:19:25Z</updated>

    <summary><![CDATA[It's no secret that I am adamantly against all use of GMOs.&nbsp; I have done a lot of reading and considering on this subject and have come to the conclusion that having food with systemic pesticides cannot be good for...]]></summary>
    <author>
        <name>Angelina</name>
        
    </author>
    
        <category term="Planning &amp; Maintenance" scheme="http://www.sixapart.com/ns/types#category" />
    
    <category term="choosingseeds" label="choosing seeds" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="geneticallymodifiedfood" label="Genetically modified food" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="geneticallymodifiedorganism" label="Genetically modified organism" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="greenpeace" label="Greenpeace" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="openpollination" label="Open pollination" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="safeseedpledge" label="safe seed pledge" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="springgardening" label="spring gardening" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="supportsafeseeds" label="support safe seeds" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="territorialseedcompany" label="Territorial Seed Company" scheme="http://www.sixapart.com/ns/types#tag" />
    
    <content type="html" xml:lang="en-us" xml:base="http://stitchandboots.com/kitchen-garden/">
        <![CDATA[<img alt="beet seeds 2.jpg" src="http://stitchandboots.com/kitchen-garden/photos/beet%20seeds%202.jpg" class="mt-image-center" style="text-align: center; display: block; margin: 0pt auto 20px;" height="338" width="450" /><div>It's no secret that I am adamantly against all use of GMOs.&nbsp; I have done a lot of reading and considering on this subject and have come to the conclusion that having food with systemic pesticides cannot be good for either people or the planet.&nbsp; I am already against pesticides applied externally on crops.&nbsp; The wind takes it aloft spreading it across everything, not just the targeted crops, so that we all breath it whether we choose to or not.&nbsp; It pollutes our water through runoff.&nbsp; Traces of it stay in the food people eat, even after washing.&nbsp; <br /><br />So why would I think it's a good idea to create a plant whose dna includes a pesticide?&nbsp; It can't be washed off at all.&nbsp; A pesticide in the genes can cross with clean plants giving it some of it's altered genes without you even knowing it and this is what's already happening: GMO crops contaminate other crops through their seed&nbsp; being carried on the wind and by birds.&nbsp; Even when we purposely choose to eat only non-GMO foods we still may be eating them because farmers planting GMO crops can't prevent contamination to other farms.<br /><br />I am becoming increasingly angry and alarmed at the disregard my country shows towards my health and my ability to make what I consider to be good choices for my body.&nbsp; There isn't a lot you or I can do to stop the GMO companies from spreading their seeds to industrial farmers and it feels hopeless sometimes but I would like to suggest that our income is still the best place we can assert our power.&nbsp; Our income and our voice through voting and protesting.<br /><br /><b><font style="font-size: 1.25em;">Here are a few things we can all do to help fight against GMOs infiltrating our lives:</font></b><br /><br /><ul><li>Do you purchase any packaged food?&nbsp; Write letters, e-mails, or make phone calls to the producers of the food you buy to ask them if they use GMO produce in their products.&nbsp; If they say they do, stop buying that product and find one that doesn't use GMOs.&nbsp; I have actually done this once and plan to do this more.&nbsp; If you make your preference and your concerns known to companies it puts pressure on them to respond.&nbsp; They need your money. </li></ul><br /><ul><li>Don't vote for any candidates who are known to support (in any way at all) the companies that produce and promote GMOs.&nbsp; Read up on them and you can find out what corporations they are affiliated with.</li></ul><br /><ul><li>Campaign for labeling.&nbsp; Write letters to the government and also to the stores where you shop.&nbsp; Labeling of all foods with GMO ingredients should be mandatory so that those of us who don't want to ingest or support them can choose not to.&nbsp; Here is a link with suggestions on how to use guerrilla tactics to get your message across:&nbsp; <b><a href="http://www.naturalnews.com/031365_GMO_food_labels.html">Do it Yourself GMO and Factory Farmed Foods</a> </b></li></ul><br /><ul><li>Plant open pollinated seeds from seed companies who have taken the safe seed pledge.&nbsp; The corporations who are selling GMOs aren't targeting the civilian population any more (having failed to gain support) and are mostly targeting industrial farmers, but even so, supporting seed companies that have taken the safe seed pledge is important - these are the people preserving clean seeds and our future depends on our ability to save our own seeds (you can't save your own seeds if you plant GMOs, it's not only illegal, it is often not successful).</li></ul><br />I buy most of my seeds from <a href="http://www.territorialseed.com/">Territorial Seed Company</a> because they have seeds that have been acclimated to my climate, they've taken the safe seed pledge, and they offer a good variety of open pollinated seeds which is about 90% of what I plant.&nbsp; <br /><br />If you would like to find out what other seed companies have taken the safe seed pledge you can look up "safe seed pledge" online or you can go to this link I found:<br /><br /><b><a href="http://www.councilforresponsiblegenetics.org/ViewPage.aspx?pageId=261"><font style="font-size: 1.25em;">Safe Seed Resources</font></a></b><br /><br />I also found this interesting article by Greenpeace on GMO seeds:<br /><a href="http://www.councilforresponsiblegenetics.org/ViewPage.aspx?pageId=261"><b><font style="font-size: 1.25em;"><br />Facts and Figures About GMOs</font></b></a><br />(that will give you the link to download the article)<br /></div>

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<entry>
    <title>Urban Homesteading: you can't own who we are - Home Economics</title>
    <link rel="alternate" type="text/html" href="http://stitchandboots.com/home-ec/around-farmhouse/urban-homesteading-you-cant-own-who-we-are/" />
    <id>tag:stitchandboots.com,2011:/home-ec//3.430</id>

    <published>2011-03-05T19:08:16Z</published>
    <updated>2011-03-05T20:14:20Z</updated>

    <summary><![CDATA[I have been calling myself an urban homesteader for years.&nbsp; I knew it was a movement a decade ago.&nbsp; In fact, it was a movement started in the sixties with my mom's generation of people "getting back to the earth".&nbsp;...]]></summary>
    <author>
        <name>Angelina</name>
        
    </author>
    
        <category term="Around the Farmhouse" scheme="http://www.sixapart.com/ns/types#category" />
    
    <category term="electronicfrontierfoundation" label="Electronic Frontier Foundation" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="homesteading" label="Homesteading" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="impropertrademarking" label="improper trademarking" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="trademark" label="trademark" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="urbanhomesteading" label="Urban Homesteading" scheme="http://www.sixapart.com/ns/types#tag" />
    
    <content type="html" xml:lang="en-us" xml:base="http://stitchandboots.com/home-ec/">
        <![CDATA[<img alt="reaching stem 2.jpg" src="http://stitchandboots.com/home-ec/photos/reaching%20stem%202.jpg" class="mt-image-center" style="text-align: center; display: block; margin: 0pt auto 20px;" width="450" height="300" /><div>I have been calling myself an urban homesteader for years.&nbsp; I knew 
it was a movement a decade ago.&nbsp; In fact, it was a movement started in 
the sixties with my mom's generation of people "getting back to the 
earth".&nbsp; <br /><br />Urban homesteading is a growing movement of people re-learning 
homesteading skills on a city-scale.&nbsp; There is a fairly well known 
website of a family who's also been a part of this movement who believe 
they are solely responsible for coining the name of this movement, so 
much so that they have trademarked the term "Urban Homesteading".<br />
<br />
I have never personally liked the "<a class="zem_slink" href="http://www.pathtofreedom.com/" title="Path to Freedom" rel="homepage">Path to Freedom</a>" website run by the 
Dervaes family but I was happy enough to see another website 
where people could get information about growing food on small 
city lots.&nbsp; I have always thought that the more people talking about urban homesteading and sharing ideas the better.<br /><br />Now I'm angry.&nbsp; <br />
<br />
The Dervaes family is trying to enforce their dubious trademark on the term "Urban 
Homesteading" (and "urban homestead" too, I believe).&nbsp; I don't know all the 
details but I don't need to know much more than that it is a betrayal of
 this movement to try to own its name and control its use.&nbsp; <br /><br />The spirit
 of the urban homesteading movement is a non-commercial, non-corporate 
approach to self sufficiency on a small scale.&nbsp; What part of this 
movement is about ownership of its name?&nbsp; What part of this movement is about owning what and who other people are?&nbsp; None of it.&nbsp; What I have loved about urban homesteaders across the board is their willingness to share information for free, their encouragement to others to come join the fun, to explore self sufficiency with the goal of becoming less dependent on corporate America.<br /><br />
<br />
Supposedly all of us who have been calling ourselves urban homesteaders for years must no longer use that term.<br />
<br />
Trademarking the term urban homesteader and urban homesteading is no 
different than trademarking these terms: housewife, animal husbandry, 
homesteader, farmer, plant conservationist, home gardener, city dweller,
 marathon runner, anarchist, American citizen, nurseryman, self 
sufficiency, dairy farmer... and this list is infinite.<br /><br />You can't own me.&nbsp; You can't own who I am.&nbsp; You can't own the life I lead and my ability to succinctly describe it to others.&nbsp; You can't own a grassroots movement.&nbsp; If a movement can be owned at all (which I don't believe it can) the minute someone owns any part of it it is no longer a grassroots movement but a business.&nbsp; You can't own what people call themselves.&nbsp; You can't own the words that describe what a person does and what they believe in.<br /><br />Trying to own the term "urban homestead" in any of its forms is like trying to own the term "Christian" and then forcing all Christians to come up with some other way to identify themselves and what person on earth is arrogant enough to try to own the faith of others?<br /><br />Urban homesteading is my faith.&nbsp; It's my spirit.&nbsp; Growing my own food and herbs, raising chickens, sewing my own clothes, recycling, composting, choosing open pollinated plants, building raised beds and coops, making my own medicines... this is who I am.&nbsp; It's what I believe is more important than anything else.&nbsp; Even when I'm not able to work on all the projects I want, even when all I can do is dry some of my own thyme and cook great food for my family, I am still an urban homesteader and no one can take that away from me.<br /><br />No one can own me.<br /><br />No one can own you either.<br /><br />Please read about this and if you can donate to the <a class="zem_slink" href="https://www.eff.org/" title="Electronic Frontier Foundation" rel="homepage">Electronic Frontier Foundation</a> who is helping to fight this issue, please do.&nbsp; If you have a blog or a website and can write about it- please do.&nbsp; Everyone who has ever considered themselves an urban homesteader should speak up and shout out.&nbsp; <br /><a href="http://www.eff.org/deeplinks/2011/02/riding-fences-urban-homestead-trademark-complaints"><br />Riding the Fences of the "Urban Homestead": Trademark Complaints and Misinformation Lead to Improper Takedowns&nbsp; </a><br /><br /><a href="http://www.rootsimple.com/2011/02/urban-homesteading.html">Urban Homesteading</a><br /><br /><a href="http://www.facebook.com/pages/Take-Back-Urban-Home-steadings/167527713295518">Take Back Urban Homesteading</a><br />
<br />
</div>

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<entry>
    <title>Spring Approaching - Home Economics</title>
    <link rel="alternate" type="text/html" href="http://stitchandboots.com/home-ec/around-farmhouse/spring-approaching/" />
    <id>tag:stitchandboots.com,2011:/home-ec//3.429</id>

    <published>2011-03-05T18:06:24Z</published>
    <updated>2011-03-05T19:27:53Z</updated>

    <summary><![CDATA[This is my latest baked bean batch.&nbsp; I've been working on developing a good vegetarian baked bean dish for ages.&nbsp; I'm closer now than I've ever been.&nbsp; Philip and my mother loved this version.&nbsp; It's almost ready to share.A lot...]]></summary>
    <author>
        <name>Angelina</name>
        
    </author>
    
        <category term="Around the Farmhouse" scheme="http://www.sixapart.com/ns/types#category" />
    
    <category term="aroundthefarmhouse" label="around the farmhouse" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="gardening" label="gardening" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="lifechanges" label="life changes" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="lifechanging" label="life changing" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="petlife" label="pet life" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="springgardenplanning" label="spring garden planning" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="urbanhomesteading" label="urban homesteading" scheme="http://www.sixapart.com/ns/types#tag" />
    
    <content type="html" xml:lang="en-us" xml:base="http://stitchandboots.com/home-ec/">
        <![CDATA[<img alt="baked beans 2.jpg" src="http://stitchandboots.com/home-ec/photos/baked%20beans%202.jpg" class="mt-image-center" style="text-align: center; display: block; margin: 0pt auto 20px;" width="450" height="300" /><div><i>This is my latest baked bean batch.&nbsp; I've been working on developing a good vegetarian baked bean dish for ages.&nbsp; I'm closer now than I've ever been.&nbsp; Philip and my mother loved this version.&nbsp; It's almost ready to share.</i><br /><br /><br /><br />A lot has been going on around my farmhouse.&nbsp; We still don't know if the bank will refinance and we're at nine months of not knowing now.&nbsp; My campaign to unload a lot of junk was going well (did I already mention I got rid of 6 boxes of craft stuff from my office alone?) and then my mother moved in with us permanently.&nbsp; <br /><br />Her moving in was a decision we reached mutually for a lot of different reasons.&nbsp; The number one reason is that she couldn't afford to live in Portland any more.&nbsp; She loves it there but it's just too expensive.&nbsp; Another reason is that if the bank refinances our loan she can contribute to our mortgage.<br /><br />The less official reasons are that her health isn't great and neither of us wanted her to be so far away that if anything happened I wouldn't be able to help out.&nbsp; She's had bronchitis for a month and has been experiencing vertigo and has been ordered by her doctor not to drive.&nbsp; So now she's on a leave of absence from work.&nbsp; <br /><br />The minute she moved in it's been complete chaos.&nbsp; Not because of her.&nbsp; My mom is pretty easy to live with now, something I never thought I'd say ten years ago, and she has a magic way of arranging and organizing things that I was not blessed with.&nbsp; So she moves in and suddenly we have an amazing living room.&nbsp; No dead space.&nbsp; It's wonderful!&nbsp; What's chaotic is how we've all been getting sick for a month and the pet situation is complicated and extremely stressful.<br /><br />We love pets.&nbsp; We are all animal people.&nbsp; By animal people I mean to say that we aren't people who feel life is complete without animals being part of our family.&nbsp; My mom arrived with two cats and two huge dogs.&nbsp; My dog who has never chased her own kitties is suddenly responding to a cat-hunt vibe with the youngest of my mother's two dogs (a big boy named Angus) and our cat Penny is really upset and is now peeing on things.&nbsp; <br /><br />Angus is really the apex of all the trouble.&nbsp; He can reach anything at all and is constantly chewing on whatever he can get his maw around.&nbsp; Any boots or shoes left around are decimated in minutes.&nbsp; He'll eat everything in the kitchen.&nbsp; I roasted a very expensive baking sheet of organic fennel and turned my back for less than three minutes and he had licked over it all and already eaten half of them.<br /><br />On the plus side my mom got our dishwasher fixed.&nbsp; I don't mind hand washing dishes but I confess that it gets overwhelming doing dishes here and never more so than with one more person living here.&nbsp; Not only did she get our dishwasher fixed (it's been broken for over a year) she actually cleans the kitchen every couple of days!&nbsp; <br /><br />Stitch and Boots is meant to be my homesteading blog but lately I realize it's mostly been my cooking blog.&nbsp;&nbsp; I am not going to officially change the focus because I keep hoping to do some other household projects to share here.&nbsp; I'm using this place as my flame of hope, if you don't mind me saying such a silly thing.&nbsp; I have not really done any garden planning for a year while writing my novel and working and trying very hard to hold everything together with thin threads.&nbsp; <br /><br />I was reinspired the other day by a talk I had with my Kung Fu teacher and a couple of other students at our school about GMOs and though our talk was angry (not with each other- with the situation of not being able to keep GMOs from our own diet due to no labeling and contamination of non-GMO crops by a growing number of GMO crops) out of the anger I remembered something fundamental: growing your own food matters.&nbsp; Growing my own food matters.&nbsp; <br /><br />Even though I might have to leave this house mid-season, it's also true that I might be here (in limbo) for as long as another year and in that time I can grow at least two crops in my garden.&nbsp; I already have the beds, they just have to be cleared of quack grass ("just" is not doing justice to the problem- remember I broke a shovel on that stuff?!).&nbsp; So I talked to my mother who is largely responsible for having given me a passion for gardening in the first place and she's going to help me.&nbsp; We're going to do a small vegetable garden.&nbsp; <br /><br />It will be an act of good faith that we'll hopefully still be here a year from now.&nbsp; Two years from now.&nbsp; A decade from now.<br /><br />She has requested one whole bed for her own experimentation with square foot gardening.<br /><br />There is nothing more important than for all of us with yards and balconies to grow open pollinated food.&nbsp; With all my house and life turmoil I lost sight of that.&nbsp; I'm watching the spring bulbs surface and though I'm sad to see winter winding down I am feeling the excitement of spring and all the new growth it brings with it.&nbsp; I'm excited to clean out the dead growth from my strawberries and let the new leaves up into the light.&nbsp; Snow watch 2011 is over.&nbsp; <br /><br />It's time to plan the only part of my future I can be sure of which is that no matter where I live I will always grow food.&nbsp; It's the best offering of hope I can make.&nbsp; It's the grandest gesture of love I can share.<br /><br /></div>]]>
        
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<entry>
    <title>Extreme Picky Eating: The Max Diet - Home Economics</title>
    <link rel="alternate" type="text/html" href="http://stitchandboots.com/home-ec/cooking/extreme-picky-eating-the-max-diet/" />
    <id>tag:stitchandboots.com,2011:/home-ec//3.428</id>

    <published>2011-02-28T22:02:50Z</published>
    <updated>2011-03-01T09:45:04Z</updated>

    <summary><![CDATA[My kid may be an extreme picky eater but while the number of things he'll eat is small, his food rules are complex.&nbsp; Part of what makes feeding him so complicated is the fact that there are distinct cycles to...]]></summary>
    <author>
        <name>Angelina</name>
        
    </author>
    
        <category term="Cooking" scheme="http://www.sixapart.com/ns/types#category" />
    
    <category term="childrenwithocd" label="children with OCD" scheme="http://www.sixapart.com/ns/types#tag" />
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    <category term="extremepickyeater" label="extreme picky eater" scheme="http://www.sixapart.com/ns/types#tag" />
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    <category term="parentingpickyeaters" label="parenting picky eaters" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="pickingeating" label="picking eating" scheme="http://www.sixapart.com/ns/types#tag" />
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        <![CDATA[<img alt="tater tots.jpg" src="http://stitchandboots.com/home-ec/photos/tater%20tots.jpg" class="mt-image-center" style="text-align: center; display: block; margin: 0pt auto 20px;" width="450" height="300" /><div>My kid may be an extreme <a class="zem_slink" href="http://en.wikipedia.org/wiki/Selective_eating_disorder" title="Selective eating disorder" rel="wikipedia">picky eater</a> but while the number of things he'll eat is small, his food rules are complex.&nbsp; Part of what makes feeding him so complicated is the fact that there are distinct cycles to his eating habits which change frequently and suddenly.&nbsp; I am going to lay out (for your interest, not your criticism) all his food rules and the foods he eats to give others an idea of what it's like to feed him and, more importantly, how hard it is for him to eat.&nbsp; Other parents of picky eaters may find solace in reading this account.&nbsp; Either you'll realize your kid is way pickier and I've got it easier (but feel less alone) or you'll realize your kid is easier to feed and maybe find things to appreciate about your own experience by comparison.<br /><br /><br /><font style="font-size: 1.95312em;">The Rules:</font><br /><b><br />Only one food on a plate at a time.</b>&nbsp; Any condiments need to be in their own container in order to avoid touching the food before it's time to eat it.<br /><br /><b>Plates, bowls, and glasses are frequently scrutinized for cleanliness.</b>&nbsp; Any suspicious speck will contaminate the food on the plate and it will be refused.<br /><b><br />Hand washing.</b>&nbsp; Occasionally requests are made that we wash our hands before feeding the kid.<b>&nbsp;</b> This always insults me and is met with a lecture about how my hands are always cleaner than his.&nbsp; The truth is, he's not worried about germs, he's worried about unauthorized foods still being on my fingers such as the essence of cheese which may transfer to his food and make him lose his appetite.<br /><br /><b>Food needs to be as even and same sized as possible.</b>&nbsp; This is one of the reasons why he likes crackers and other predictably uniform foods.&nbsp; Most foods are amorphous and irregular, this is repugnant to him.&nbsp; Holes in toast, for example, used to be met with panic and then a flood of tears.&nbsp; Now he is much more polite about refusing to eat toast that isn't "perfect".&nbsp; There must be no rips, shreds, stringy bits, dark specks or anything ruining the appearance of his food.<br /><br /><b>Texture.</b>&nbsp; He mostly likes things to be crunchy and firm.&nbsp; A limp carrot is an abomination.&nbsp; A stale cracker is unacceptable.&nbsp; mealy apples or crumbly anything is not okay.&nbsp; Tater tots slightly underdone are an insult.&nbsp; Texture is a very serious thing to Max and the wrong texture (such as a wet spot on a cracker) can be traumatic. &nbsp;&nbsp; <br /><b><br />With a few exceptions (which remains a mystery to me) sticky textures</b> such as jam or soft peanut butter in a piece of bread aren't tolerated because if he gets it on his hands he panics (and used to cry).&nbsp; He will eat cornbread with honey on it (this is one of the exceptions) and will immediately run to the bathroom to clean his hands afterward - should there be an impediment to his getting to the bathroom he will freak out.<br /><b><br />He does not eat at the table.</b>&nbsp; He eats while watching movies.&nbsp; I fought him from the time he was a baby in the highchair until he was about two years old trying to get him to eat at the table.&nbsp; He would constantly try to get out of the chair and no food would be eaten.&nbsp; I would give up and give him a snack while he watched a movie and the movie would keep him still and calm and I found he'd put food in his mouth and not examine it as closely.&nbsp; This is true to this day.&nbsp; I don't care what any other parent thinks of me, if it weren't for DVDs my child would not have enough distraction to eat.&nbsp; It's like needing white noise to sleep (which he also needs).&nbsp; I am at peace with this.<br /><b><br />Flies or insects.</b>&nbsp; If a fly or insect is seen in the same room in which he is eating he will lose his appetite for at least an hour, sometimes several.&nbsp; For some reason ants inside the house, especially in any room he's eating in, are disturbing to him.&nbsp; He doesn't mind them outside but he has nightmares that they are crawling on him in his bed.&nbsp; <br /><br /><b>Food odors.</b>&nbsp; He cannot tolerate the odors of most food he doesn't himself eat.&nbsp; He refuses to eat his food in the school cafeteria (a fact he didn't tell me until I found out because he got into trouble trying to eat his protein bar in the hallway).&nbsp; He finds most food visually disgusting with special disgust for all pasta dishes, beans, and pizza.&nbsp; He is usually neutral about people eating salads near him.&nbsp; He is still very rude in dealing with his strong food odor/visual aversions though we keep working on it.<br /><br /><b>Temperature of foods matters.</b>&nbsp; If something like toast is supposed to be warm he will not eat it if it isn't the right temperature.&nbsp; He doesn't eat much food that's meant to be hot except for tater tots.&nbsp; I don't really blame him for not liking his tater tots cold but he's pretty dramatic about how disgusting it is.&nbsp; He likes his cold beverages to be really cold, but not iced.&nbsp; <br /><br /><b>"Old" water or old anything</b>.&nbsp; If it takes him too long to drink or eat something (say, longer than a half an hour) he will refuse to eat them because they've been sitting out for too long.&nbsp; This drives me insane.&nbsp; I do know that water grows stale but he is so sensitive to it that I have wanted to strangle his handsome little neck at constant requests for "fresh" water or new food.<br /><br /><b>Unopened bags.</b>&nbsp; He has started requesting that all Goldfish be brought to him in an unopened bag because he believes they don't taste right when they are opened by us though it seems to be fine if other crackers are put in a bowl by us.&nbsp; <br /><b><br />One left on the plate.</b>&nbsp; One of whatever he's eating that is considered his "real" food (as opposed to snacks) must always be left on the plate.&nbsp; For years he would always (ALWAYS) leave one tater tot or one carrot stick or one piece of apple.&nbsp; Even if he was hungry enough to ask for more, one must remain uneaten.&nbsp; He has, very lately, eased up on this.&nbsp; I've asked him many times over the years why he does this and he would just tell me he had to do it.<br /><b><br />Food Cycles.</b>&nbsp; There is a distinct cycle to his eating that I haven't scientifically mapped but I can tell you that at one end of the cycle he'll have about fifteen different foods in rotation that he'll eat and at the other end of the cycle he'll have only two foods in rotation.&nbsp; There are mini cycles within the bigger cycles.&nbsp; He'll eat a few things obsessively until he gets a (literally) bad apple and then he won't be willing to try that food again for a month, sometimes more.&nbsp; So what foods he'll eat are constantly changing.&nbsp; This makes my head spin and my patience thin.<br /><b><br />Brand specific.</b>&nbsp; Don't switch brands on this kid.&nbsp; He always can tell.&nbsp; Have him try three vanilla ice creams without seeing the packages and he can tell you which one is the one he usually eats, which one is vanilla bean (which he hated for the specks in it), and which is the off brand you bought because they were out of the usual one.&nbsp; <br /><font style="font-size: 1.5625em;"><br /><br />The Actual List of Tolerated Foods in the Max Diet:</font><br /><br /><b>Sugar toast.</b>&nbsp; Whole wheat toast with butter and brown sugar.<br /><br /><b>Egg toast</b>.&nbsp; (this only makes the rotation rarely).&nbsp; Whole wheat toast with a fried egg and ketchup.&nbsp; (this is hard to make "perfect" so comes with a high chance of being rejected.<br /><br /><b>Wheat hot dog bun with ketchup.</b><br /><br /><b>Cornbread with honey.</b>&nbsp; When he loves it he LOVES it and usually he will only eat&nbsp; few slices before it's out of rotation for a long time.<br /><br /><b>Tater tots.</b><br /><br /><b>Apples.</b>&nbsp; Texture is extremely important.&nbsp; The slightest bit of browning and he will stop eating them.&nbsp; We've used lemon juice sometimes to help this.<br /><br /><b>Carrots.</b>&nbsp; Only likes the "baby" carrots because they're pretty uniform in shape and size.&nbsp; Though he recently tried cut carrots again, unfortunately they didn't taste that great.<br /><br /><b>Grapes.</b>&nbsp; Only red grapes when they're in season.&nbsp; Mostly just the red grapes we get from a friend of ours.&nbsp; He'll eat bowls of those.<br /><br /><b>Cucumbers.</b>&nbsp; But only in season.&nbsp; When they're good he LOVES them.<br /><br /><b>Watermelon.</b>&nbsp; Only the seedless kinds.<br /><b><br />Strawberry "milkshakes"</b> made with milk, frozen strawberries, and a little sugar.<br /><b><br />Crackers.</b>&nbsp; An ever changing list of packaged crackers (organic saltines, Ritz style, Goldfish, Pop chips, and a few others that once in a while enter the rotation)<br /><b><br />Energy/Protein bars.</b>&nbsp; This is his main source of protein.&nbsp; We only buy Luna and Cliff because they don't use corn syrup and are mostly organic.&nbsp; Right now Cliff bars are NOT OKAY.&nbsp; In each bar type he only likes two flavors and usually eats one flavor exclusively until he is sick of it.<br /><br /><b>Juice popsicles.</b>&nbsp; Concord grape only.<br /><br /><b>French fries.</b>&nbsp; When we go out to dinner we feed him at home and then let him order fries which are not good enough for him to eat 75% of the time.&nbsp; When they're good he really likes them.<br /><br /><b>Peanut butter cracker sandwiches.</b>&nbsp; I put peanut butter (very smooth) between two natural Ritz-style crackers.&nbsp; He's not eating them now but it was a great favorite for at least two months.<br /><b><br />Peanut butter "breakfast" cookies.</b>&nbsp; I adapted my peanut butter cookie recipe to have less sugar and wheat flour so he would eat something with protein in the mornings.&nbsp; <br /><br /><b>Home baked cookies.</b>&nbsp; A few select recipes I use are approved.<br /><br /><b>Gingerbread.</b>&nbsp; He loves gingerbread.&nbsp; <br /><br /><b>Ice cream.</b>&nbsp; All kinds of ice cream (except not fruity).&nbsp; <br /><br /><b>Hot cocoa.&nbsp;</b> I count this as food because I make it with milk which has actual protein in it.&nbsp; He doesn't like it often because he hates milk but sometimes it hits the spot.<br /><br /><b>Frozen yogurts</b>.&nbsp; But not the healthy natural ones.&nbsp; He likes the tube yogurts made by Yoplait.&nbsp; I hate Yoplait for having made them appealing to kids and then putting total crap in them.&nbsp; Luckily, I guess, he seems almost to have permanently taken this off the acceptable foods list.<br /><b><br />Pancakes.</b>&nbsp; Ten grain pancakes with a bucket of real maple syrup.<br /><br /><b>Popcorn.</b>&nbsp; Not a lot of nutritional value but at least it's something.<br /><br /><b>Potato chips.</b>&nbsp; We don't let him have these often but he loves them.&nbsp; <br /><br /><br /><br /><br />That's 25 items total that he will eat, including desserts.&nbsp; <br /><br />Remember that most of the time there are only 5 to 10 of those items in rotation.&nbsp; <br /><br />Right now there are three:&nbsp; Peppermint Luna bars, tater tots, and grape juice popsicles.<br /><br /><br />Food is emotional for most people and necessary for everyone.&nbsp; I was prepared to love my child if he was born without all his limbs, to find charm in him should he be born a dwarf, and forgiving should he grow up to be a jock... but I was not prepared for a picky eater because I believed, as most parents do, that as long as I always put healthy food in front of my kid he would eat what I gave him (barring the usual disdain for broccoli and kale that many kids have).&nbsp; I believed that it's parenting skill that makes good eaters, not something mental or physiological.&nbsp; <br /><br />Every time Max rejects the food I make for him he rejects a part of me.&nbsp; He doesn't see it that way.&nbsp; For eight years I've experienced his rejection of my tireless efforts to nourish his body and mind with good food.&nbsp; I have compromised, worked hard at coming up with clever ways around his issues, and I have also given up a thousand times.&nbsp; There have been times when I was so desperate to get him to eat anything that I let him eat crap that I don't eat myself.&nbsp; No normal parent will let their kids starve.&nbsp; Many parents of non-picky eaters love to say that no child will starve themselves so if you hold out and insist they eat what you want them to eat with the threat of no other options they'll cave in and bend to your awesome parental will.<br /><br />My child would rather die than eat soggy toast.&nbsp; I know this to be true.&nbsp; How can I know?&nbsp; Because I would rather starve myself to death than eat any kind of meat.&nbsp; Anyway, I don't personally respect the kind of parenting that pits a parent's will against its child's with starvation as the threat.&nbsp; I want a better relationship with my son than that.<br /><br />Now that Max is much older he doesn't cry over his food issues, we discuss them and we work on them together.&nbsp; I can't change the fact that he's picky, and neither can he, but he is more willing to try new things than he used to be and since he was diagnosed with OCD two years ago we know that many of his food issues are directly related to his OCD and this makes it easier for me to not take his food rejection personally and it helps Max to understand that his many frustrations with food aren't his fault.&nbsp; <br /><br /><br /><br /></div>

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<entry>
    <title>Extreme Picky Eating: The Beginning - Home Economics</title>
    <link rel="alternate" type="text/html" href="http://stitchandboots.com/home-ec/cooking/extreme-picky-eating-the-beginning/" />
    <id>tag:stitchandboots.com,2011:/home-ec//3.427</id>

    <published>2011-02-23T19:42:29Z</published>
    <updated>2011-02-23T23:35:56Z</updated>

    <summary><![CDATA[Max's Thanksgiving DinnerFor most parents what picky eating means is that their kids don't like broccoli or spinach or papaya.&nbsp; For the privilege of being able to complain that my child won't eat a few vegetables or exotic fruits I...]]></summary>
    <author>
        <name>Angelina</name>
        
    </author>
    
        <category term="Cooking" scheme="http://www.sixapart.com/ns/types#category" />
    
    <category term="familyfood" label="family food" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="feedingpickyeaters" label="feeding picky eaters" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="foodandspecialneedskids" label="food and special needs kids" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="foodfights" label="food fights" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="foodissues" label="food issues" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="ocdandfood" label="OCD and food" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="parentingpickyeaters" label="parenting picky eaters" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="pickyeaters" label="picky eaters" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="pickyeating" label="picky eating" scheme="http://www.sixapart.com/ns/types#tag" />
    
    <content type="html" xml:lang="en-us" xml:base="http://stitchandboots.com/home-ec/">
        <![CDATA[<img alt="Max thanksgiving 2.jpg" src="http://stitchandboots.com/home-ec/photos/Max%20thanksgiving%202.jpg" class="mt-image-center" style="text-align: center; display: block; margin: 0pt auto 20px;" width="450" height="300" /><div align="center"><div align="center"><i>Max's Thanksgiving Dinner</i><br /><br /><div align="left"><br />For most parents what picky eating means is that their kids don't like broccoli or spinach or papaya.&nbsp; For the privilege of being able to complain that my child won't eat a few vegetables or exotic fruits I would happily amputate my foot.&nbsp; You think I am being melodramatic but I assure you that missing my foot would be worth the pain in exchange for my kid eating most things besides a few vegetables or fruits that most children don't like.&nbsp; To me that is not picky eating.<br /><br />For some parents picky eating means their kids won't eat most vegetables or fruits and prefer a steady diet of pasta with butter, potatoes in any form, chicken, beef, cheese, milk, cereals, breads, rice, eggs, and sandwiches.&nbsp; I definitely feel for parents with kids who won't eat any produce but will eat grains and meat and dairy.&nbsp; I still envy them enough that if I had a ransom to give in exchange for my kid eating such a wide variety of foods, I would happily be poor but able to feed my child.&nbsp; Sadly, I'm already poor and my child won't eat most of those foods.<br /><br />Then there's the few of us with kids who eat 10 or less food items at any given period of time.&nbsp; Think about what that would mean to you.&nbsp; What if your child didn't like meat, hated nearly all dairy, choked on almost all fresh produce, disliked most cereals, bars, nuts, and grains?&nbsp; What would you feed your kid?&nbsp; How would your kid grow up to be healthy?&nbsp; How would you deal with the fact that your child would prefer it if all food but dessert and a select few other items could simply be swallowed in gel-cap form?&nbsp; How would you feel?&nbsp; How capable of a parent would you consider yourself?&nbsp; Would you blame your child?&nbsp; Would you fight your child over food every single day?&nbsp; Would you give up trying?<br /><br />When my kid first started eating food as a baby he ate almost everything.&nbsp; He ate pureed greens, carrots, squash, fruit, and cereals.&nbsp; There were few things I put in front of him that he wasn't willing to eat.&nbsp; I mashed bananas until he could eat them himself, he ate almost a banana a day until he was two years old.&nbsp; He liked peanut butter and jam sandwiches, baked beans with grilled cheese sandwiches, lentil and chard soup pureed and scooped up on crackers, feta cheese, avocado, melon, pears, peaches, and he would even eat potatoes.<br /><br />The change happened so gradually I can't possibly say exactly when we realized Max's palate was changing.&nbsp; It wasn't overnight.&nbsp; Slowly he started rejecting foods he previously liked and no power on earth could make him swallow a banana by the time he was two.&nbsp; Other things were happening at the same time but the most dramatic was his powerful refusal to wear denim.&nbsp; Later, when he could talk, he told me it was because it didn't feel good.&nbsp; It was rough.&nbsp; Anyway, slowly his diet whittled down to mostly carbohydrates and we consulted our pediatrician.<br /><br />The pediatrician said it was a fairly normal stage many children go through.&nbsp; Her advice was to continue to offer healthy foods at every meal and he would probably grow out of it.&nbsp; He did not grow out of it.&nbsp; Another year and another pediatrician visit and more advice to always offer healthy food but not to freak out if Max only wanted to eat crackers.&nbsp; We already noticed other troubling trends in our child and considering these the doctor told us that we had a choice to make food a daily battle (I was making it a daily battle and crying all the time over the fact that he wouldn't eat much of what I offered) but warned that I could potentially create an eating disorder by fighting at every meal with my child.&nbsp; <br /><br />A child like Max.<br /><br />She suggested we be careful about choosing our battles with him.&nbsp; She told me that my job was to never give up offering him wholesome food.&nbsp; If he chose only to eat crackers he probably wouldn't die, would most likely grow out of it, and we could give him multivitamins.&nbsp; <br /><br />I have never given up trying to get him to eat wholesome food.&nbsp; I am an excellent cook and the biggest crime I commit in my diet is too much fat.&nbsp; We eat a lot of fresh produce, whole grains, not much packaged crap, not too much salt or sugar, and we eat a truly varied diet.&nbsp; To have an extreme picky eater for a child has been an enormous emotional strain on us and on our budget.&nbsp; Packaged crackers aren't cheap.&nbsp; Instead of growing out of the picky eating it has simply grown worse.&nbsp; <br /><br />I started writing about this issue on Dustpan Alley and have realized that it's time I write about it here.&nbsp; Not for people with kids who will eat some things they don't like with some applied parental pressure or threats or promise of dessert, I want to write about it for those parents like us, who have struggled so hard over the basic job of feeding our child, who have shed a lot of tears, torn out a lot of hair, and thrown out a shameful quantity of rejected food.&nbsp; <br /><br />I get so angry listening to parents telling me how to get my kid over his picky eating.&nbsp; There is a general assumption out there that if you just keep forcing your kid to try something (they say it takes twelve times) they will eventually like it.&nbsp; Or that if you just refuse to feed them outside the meals you cook for yourself they will eventually just choose to eat what you put in front of them ("no child will ever choose to starve themselves").&nbsp; Or that if a child doesn't like much food it's because the parents don't eat good wholesome food themselves.&nbsp; Or that they aren't good cooks.&nbsp; <br /><br /><div align="left">There are a lot of assumptions out there about picky eating and most of them are made by people who don't have picky eaters for children.<br /></div></div></div><i><br /></i><div align="left">I would like to address a lot of these assumptions and offer encouragement to other parents with extreme picky eaters because I need it myself and there's precious little of it out there.&nbsp; I can't do it all in one post.&nbsp; I will tackle it in several.&nbsp; In the next post I will write out every single eating issue my kid has so that anyone who doesn't know the full scope may learn what my kid goes through and consequently what I go through trying to feed him.<br /><br /><font style="font-size: 1.5625em;">I would like to offer some general advice right now:</font><br /><b><br />1.&nbsp; Never stop offering healthy food for your child to eat no matter how exhausting it is and how frustrated you are.</b><br /><br /><b>2.&nbsp; Give your kid a multivitamin that includes iron.*</b><br /><b><br />3.&nbsp; If your kid only likes packaged food (crackers and things like that) be careful to read labels and don't allow any high fructose corn syrup, preservatives, food coloring, or other harmful ingredients into your cupboards.&nbsp; </b><br /><br /><b>4.&nbsp; Don't let other parents make you feel like a failure.&nbsp; I once had a neighbor suggest that the reason my kid didn't eat healthily was because I wasn't cooking good enough food.&nbsp; I have rarely had such a terrible urge to slap another woman as I did at that moment.&nbsp; Her kids would eat kale raw and she assumed it was her awesomeness as a mother that made her kids like everything.&nbsp; Most people will view picking eating as a failing of the parents or of the child or both.&nbsp; Don't let them get under your skin.</b><br /><br /><b>5.&nbsp; Be compassionate with your picky eater and with yourself.&nbsp; </b><br /><br /><br /><br /><br /><br /><br /><br /><br />*Even finding&nbsp; multi-vitamin my kid will take has been a miserable ever changing drag.&nbsp; The flavors of most multi-vitamins are repugnant to him.&nbsp; He finally begged for a pill to swallow but the one I found was enormous and the serving size was three a day and he could taste them going down.&nbsp; I have finally found a multi-vitamin in a gel-cap which goes down more easily and he can't taste.<br /></div><i><br /><br /></i></div>]]>
        
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</entry>

<entry>
    <title>Tofu Stroganoff - Recipes</title>
    <link rel="alternate" type="text/html" href="http://stitchandboots.com/recipes/winter-recipes/tofu-stroganoff/" />
    <id>tag:stitchandboots.com,2011:/recipes//2.426</id>

    <published>2011-01-26T01:42:15Z</published>
    <updated>2011-01-26T02:20:28Z</updated>

    <summary><![CDATA[I have never had Beef Stroganoff because my mom raised me as a vegetarian.&nbsp; I have no idea what the traditional dish should taste like but this recipe is my version of the dish my mom came up with as...]]></summary>
    <author>
        <name>Angelina</name>
        
    </author>
    
        <category term="Winter Recipes" scheme="http://www.sixapart.com/ns/types#category" />
    
    <category term="cooking" label="cooking" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="tofu" label="tofu" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="tofustroganoffrecipe" label="tofu stroganoff recipe" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="vegetarian" label="vegetarian" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="vegetariancomfortfood" label="vegetarian comfort food" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="vegetariancooking" label="vegetarian cooking" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="vegetarianstroganoffrecipe" label="vegetarian stroganoff recipe" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="winterdinner" label="winter dinner" scheme="http://www.sixapart.com/ns/types#tag" />
    
    <content type="html" xml:lang="en-us" xml:base="http://stitchandboots.com/recipes/">
        <![CDATA[<img alt="dressed stroganoff 2.jpg" src="http://stitchandboots.com/recipes/photos/dressed%20stroganoff%202.jpg" class="mt-image-center" style="text-align: center; display: block; margin: 0pt auto 20px;" width="450" height="327" />I have never had Beef Stroganoff because my mom raised me as a vegetarian.&nbsp; I have no idea what the traditional dish should taste like but this recipe is my version of the dish my mom came up with as a vegetarian alternative.&nbsp; I have settled into a routine of making it without thinking about it and it has quietly evolved over the years.&nbsp; As I've been making it recently I couldn't remember if I used to put garlic in it.&nbsp; I love garlic but if it was ever part of the original dish my mom created, I can't remember.&nbsp; What I offer here is the version I'm making right now.&nbsp; <br /><br />Even if you like to eat meat, why not try this version the next time you need to feed someone who doesn't?&nbsp; It's comforting, satisfying, and easy to make.&nbsp; <br /><br /><br /><img alt="tofu squares 2.jpg" src="http://stitchandboots.com/recipes/photos/tofu%20squares%202.jpg" class="mt-image-center" style="text-align: center; display: block; margin: 0pt auto 20px;" width="450" height="334" /><font style="font-size: 1.5625em;">Tofu Stroganoff</font> <font style="font-size: 1.5625em;">Recipe<br /></font><br /><b>Ingredients:</b><br /><br />1/4 cup olive oil<br />1 onion, chopped<br />1 1/2 lbs crimini or button mushrooms, sliced<br />1 block firm tofu<br />30 grinds black pepper<br />1 tsp dried thyme<br />1 tsp dried marjoram<br />16 oz sour cream<br />1/4 cup soy sauce<br />8 oz whole wheat egg noodles<br /><br /><br /><b>Method:</b><br /><br /><br />In a large pan saute the onion on med/high heat in the olive oil until transparent.&nbsp; Add the mushrooms and stir occasionally until they are slightly browned.&nbsp; While the mushrooms are sauteing, boil salted water in a pot for the pasta.<br /><br />Add the tofu to the saute pan along with the pepper, thyme, and marjoram.&nbsp; Stir well and cook for about five minutes.&nbsp; By this time your water should be boiling, add the pasta to it and cook until just tender.<br /><br />Turn the heat down to low and add sour cream and soy sauce to the mushrooms and tofu and stir in well.&nbsp; When you've drained your pasta add it to the saute pan and stir it all together.&nbsp; Serve and eat!&nbsp; But don't burn your tongue.&nbsp; <br /><br />&nbsp;<br /><br /><img alt="le fake stroganoff 2.jpg" src="http://stitchandboots.com/recipes/photos/le%20fake%20stroganoff%202.jpg" class="mt-image-center" style="text-align: center; display: block; margin: 0pt auto 20px;" width="450" height="349" /><div><br /></div><div><i><b>Recipe notes:</b>&nbsp; I cut my tofu into roughly 3/4" cubes because I don't want the tofu hidden.&nbsp; If you prefer you can cut the tofu much smaller so that it's not as visibly noticeable.&nbsp; I would avoid using a soft tofu, however, as it will dissipate.&nbsp; For those people who like more texture to their tofu an extra firm tofu will work well.&nbsp; I used whole wheat egg noodles but you can make this dish vegan if you use rotelli pasta and use a sour cream substitute.&nbsp; If you want to make this dish gluten free, simply use gluten free pasta in place of the wheat pasta.&nbsp; One last note: I rarely use "lite" versions of products but I accidentally bought Tillamook's lite sour cream once and it was so good I've continued to buy it.&nbsp; That's not what my mom used when I was growing up and if the brand of sour cream you buy is mild to begin with the lite version may be too bland for this recipe. &nbsp; &nbsp;&nbsp; <br /></i></div><br /><br /><br /><br /><br /><br /><br /><br /><br />]]>
        
    </content>
</entry>

<entry>
    <title>Vegan Black Bean and Winter Squash Burrito - Recipes</title>
    <link rel="alternate" type="text/html" href="http://stitchandboots.com/recipes/winter-recipes/vegan-black-bean-and-winter-squash-burrito/" />
    <id>tag:stitchandboots.com,2011:/recipes//2.425</id>

    <published>2011-01-21T01:11:18Z</published>
    <updated>2011-01-21T02:20:59Z</updated>

    <summary><![CDATA[I have never eaten a vegan burrito before in my life.&nbsp; Burritos are one of those things that may as well say CHEESE in neon above them.&nbsp; However, I have been wanting to make more vegan meals because having blocks...]]></summary>
    <author>
        <name>Angelina</name>
        
    </author>
    
        <category term="Winter Recipes" scheme="http://www.sixapart.com/ns/types#category" />
    
    <category term="blackbeanburritorecipe" label="black bean burrito recipe" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="burrito" label="Burrito" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="chimichurri" label="Chimichurri" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="healthyfood" label="healthy food" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="recipe" label="Recipe" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="tortilla" label="Tortilla" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="veganburrito" label="vegan burrito" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="winterrecipe" label="winter recipe" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="wintersquash" label="winter squash" scheme="http://www.sixapart.com/ns/types#tag" />
    
    <content type="html" xml:lang="en-us" xml:base="http://stitchandboots.com/recipes/">
        <![CDATA[<img alt="good burrito 2.jpg" src="http://stitchandboots.com/recipes/photos/good%20burrito%202.jpg" class="mt-image-center" style="text-align: center; display: block; margin: 0pt auto 20px;" width="450" height="332" /><b><br /></b>I have never eaten a <a class="zem_slink" href="http://en.wikipedia.org/wiki/Veganism" title="Veganism" rel="wikipedia">vegan</a> burrito before in my life.&nbsp; <a class="zem_slink" href="http://en.wikipedia.org/wiki/Burrito" title="Burrito" rel="wikipedia">Burritos</a> are one of those things that may as well say CHEESE in neon above them.&nbsp; However, I have been wanting to make more vegan meals because having blocks of cheese around the house is not so good for me.&nbsp; If it's there I will eat it.&nbsp; I will snack on it at all hours.&nbsp; If I'm up and there's cheese it's the best thing in the world to snack on.&nbsp; Except that it isn't.&nbsp; That's not the only reason, cheese is expensive.&nbsp; I often tell myself that since I don't buy any meat it's okay that cheese is expensive, but that's a lame reason to buy anything.&nbsp; Lastly, I have a few vegan friends and I want to have a really good collection of recipes I can make for them that will satisfy all of us.<br /><br />It is hard for me to face a cheese-less burrito.&nbsp; At least, it was before I made these.&nbsp; The main thing is to make some chimichurri sauce.&nbsp; It adds such fantastic flavor and the tanginess completely makes me forget that there is anything else I could want in it.&nbsp; If you don't normally eat vegan I suggest you give these a try.&nbsp; You can easily halve the recipe if you don't like making large quantities.&nbsp; I froze most of mine so I can grab a quick healthy lunch when I haven't got time to cook.&nbsp; <br /><br /><br /><b><br /><br /><font style="font-size: 1.25em;">Vegan Black Bean and Winter Squash Burrito</font></b><br /><i>makes 8 burritos</i><br /><b><br />Ingredients:</b><br /><br />2 cups black beans (cooked)<br />2 cups winter squash (mashed)<br />1 tsp ground cumin<br />1/2 tsp salt<br />2 cups Mexican style rice <br />1/2 cup chimichurri sauce <br />8 flour tortillas<br /><br /><br /><font style="font-size: 0.8em;"><b><font style="font-size: 1.25em;">Method:</font></b></font><br /><br />Mix together the black beans, winter squash, cumin, and salt in a medium sized bowl.&nbsp; <br /><br /><br /><div><img alt="the filling 2.jpg" src="http://stitchandboots.com/recipes/photos/the%20filling%202.jpg" class="mt-image-center" style="text-align: center; display: block; margin: 0pt auto 20px;" width="450" height="347" /><br />In a cast iron skillet (or regular large skillet) warm up a tortilla and spread out 1/2 cup of the beans and squash down the middle making sure to leave a couple of inches at either end for folding up. <br /><br />Add 1/4 cup <a href="http://stitchandboots.com/recipes/all-season-recipes/mexican-style-rice/">rice</a> on top of the beans.&nbsp; Make a little well down the middle of it and add 1 Tbsp of the <a href="http://stitchandboots.com/recipes/fall-recipes/chimichurri-sauce-recipe/">chimichurri sauce</a> to it.&nbsp; Putting it in a well in the middle of the ingredients helps prevent it from running out of the burrito as you fold it up.<br /><br />Folding a burrito is simple but after trying to write instructions out I think it would be easier to provide you with links to instructions.&nbsp; Please don't microwave your tortillas.&nbsp; I have found two videos for different ways to fold them:<br /><br />The video by David Windsor Foods&nbsp; <a href="http://stitchandboots.com/recipes/fall-recipes/chimichurri-sauce-recipe/">http://www.youtube.com/watch?v=rGJHk6BCQF0</a><br /><br />This tortilla rolling gem:&nbsp; <a href="http://www.ehow.com/video_2298342_roll-beef-burrito.html">http://www.ehow.com/video_2298342_roll-beef-burrito.html</a><br /><br />I will take pictures of the process myself and make a separate post for it.<br /><br /><br /><br /><i><b>Recipe Notes:&nbsp;</b> Make the <a class="zem_slink" href="http://en.wikipedia.org/wiki/Spanish_rice" title="Spanish rice" rel="wikipedia">Mexican rice</a>!&nbsp; You can use plain but if you do, have extra chimichurri sauce on hand and use a little extra in each burrito.&nbsp; But really, just make the Mexican rice, you won't regret it.&nbsp; A bowl of rice with some salsa and maybe a little cheese (or not) is so good to have on hand.&nbsp; Any kind of rich dry winter squash will do such as butternut, sweetmeat, or hubbard.&nbsp; And whatever you do, don't make fun of my burrito photo.&nbsp; Burritos are not pretty food!<br /><br /></i><a href="http://stitchandboots.com/recipes/all-season-recipes/mexican-style-rice/"><b><font style="font-size: 1.25em;">Mexican Style Rice Recipe</font></b></a><i><br /></i><a href="http://stitchandboots.com/recipes/fall-recipes/chimichurri-sauce-recipe/"><b><font style="font-size: 1.25em;">Chimichurri Sauce Recipe</font></b></a><i><br /><br /></i></div><div><br /></div>

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    </content>
</entry>

<entry>
    <title>Chimichurri Sauce Recipe - Recipes</title>
    <link rel="alternate" type="text/html" href="http://stitchandboots.com/recipes/fall-recipes/chimichurri-sauce-recipe/" />
    <id>tag:stitchandboots.com,2011:/recipes//2.424</id>

    <published>2011-01-04T21:23:25Z</published>
    <updated>2011-01-05T00:25:24Z</updated>

    <summary><![CDATA[Most chimichurri sauce has either a little or a lot of parsley, many have cilantro in varying amounts, and a few even have oregano or other curious herbs.&nbsp; This chimichurri sauce is the closest I could come to recreating one...]]></summary>
    <author>
        <name>Angelina</name>
        
    </author>
    
        <category term="Fall Recipes" scheme="http://www.sixapart.com/ns/types#category" />
    
    <category term="chimichurri" label="Chimichurri" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="chimichurrirecipe" label="chimichurri recipe" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="chimichurrisauce" label="Chimichurri Sauce" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="crushedredpepper" label="Crushed red pepper" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="dressings" label="dressings" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="sauces" label="sauces" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="southamericanfood" label="South American food" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="urbanhomesteading" label="urban homesteading" scheme="http://www.sixapart.com/ns/types#tag" />
    
    <content type="html" xml:lang="en-us" xml:base="http://stitchandboots.com/recipes/">
        <![CDATA[<img alt="chimichurri sauce 2.jpg" src="http://stitchandboots.com/recipes/photos/chimichurri%20sauce%202.jpg" class="mt-image-center" style="text-align: center; display: block; margin: 0pt auto 20px;" width="450" height="370" />Most chimichurri sauce has either a little or a lot of parsley, many have cilantro in varying amounts, and a few even have oregano or other curious herbs.&nbsp; This chimichurri sauce is the closest I could come to recreating one from memory that I had at a catered birthday party which then haunted me for weeks; it has more cilantro than parsley and no other green herbs.<br />&nbsp; <br /><br />This bright tart sauce is an excellent foil for beans and rice, which is how I like to eat it, but is most commonly used to accompany meat such as steak.&nbsp; I plan to try it brush on grilled vegetables and as a marinade for tofu.&nbsp; <br /><br /><br /><font style="font-size: 1.5625em;"><br />Chimichurri Sauce</font><br /><br /><b>Ingredients:</b><br /><br />1 cup cilantro, finely minced<br />1/4 cup parsley, finely minced<br />2 garlic cloves, finely minced<br />1/2 cup olive oil<br />1/3 cup red wine vinegar<br />1/2 tsp ground cumin<br />1/2 tsp salt<br />1/4 small red onion very finely diced &nbsp; <br /><br /><b>Method:</b><br /><br />Combine all ingredients in a jar or a dressing bottle and shake well.&nbsp; That's it.&nbsp; <br /><br />Alternatively you can make a slightly creamier version by using an immersion blender.&nbsp; Blend everything but the onion together.&nbsp; Once it has achieved a creamy texture add the onion and shake well before using to make sure the onion is evenly distributed.<br /><br />&nbsp; <br /><br /><br /><i><b>Recipe notes:</b>&nbsp; don't double this unless you think you can use it fairly quickly.&nbsp; The pretty bright green will darken, as it has in my photograph, by the next day.&nbsp; Fresh herb dressings are best used within a couple of days.&nbsp; If you like things spicy you can add a tsp of crushed red pepper or a pinch of ground cayenne. <br /><br /><b>This recipe is gluten free only if your vinegar is specifically gluten free.<br />This recipe is vegan.</b><br /></i>

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<entry>
    <title>Mexican Style Rice - Recipes</title>
    <link rel="alternate" type="text/html" href="http://stitchandboots.com/recipes/all-season-recipes/mexican-style-rice/" />
    <id>tag:stitchandboots.com,2011:/recipes//2.423</id>

    <published>2011-01-04T19:46:13Z</published>
    <updated>2011-01-04T20:49:51Z</updated>

    <summary><![CDATA[Last year I learned to make Mexican style rice from a cookbook called "The Vegtetarian Table; Mexico" by Victoria Wise.&nbsp; Since then I have adapted it and this summer I managed to freeze a few batches of the tomato puree...]]></summary>
    <author>
        <name>Angelina</name>
        
    </author>
    
        <category term="All Season Recipes" scheme="http://www.sixapart.com/ns/types#category" />
    
    <category term="allseasonrecipe" label="all season recipe" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="cookingwithrice" label="cooking with rice" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="easycooking" label="easy cooking" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="easyrecipes" label="easy recipes" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="glutenfreemexicanstylerice" label="gluten free Mexican style rice" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="grains" label="grains" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="mexicanfood" label="Mexican food" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="mexicanstylerice" label="Mexican Style Rice" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="pantryrecipes" label="pantry recipes" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="rice" label="rice" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="urbanhomesteading" label="urban homesteading" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="veganmexicanstylerice" label="vegan Mexican style rice" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="veganrice" label="vegan rice" scheme="http://www.sixapart.com/ns/types#tag" />
    
    <content type="html" xml:lang="en-us" xml:base="http://stitchandboots.com/recipes/">
        <![CDATA[<img alt="close bright mex rice 2.jpg" src="http://stitchandboots.com/recipes/photos/close%20bright%20mex%20rice%202.jpg" class="mt-image-center" style="text-align: center; display: block; margin: 0pt auto 20px;" width="450" height="300" />Last year I learned to make Mexican style rice from a cookbook called "<a href="http://www.amazon.com/Vegetarian-Table-Mexico-Victoria-Wise/dp/0811804755">The Vegtetarian Table; Mexico</a>" by Victoria Wise.&nbsp; Since then I have adapted it and this summer I managed to freeze a few batches of the tomato puree that goes into to make it easier to make on a whim.&nbsp; It's easy to adapt this to your own tastes by omitting the cilantro, for example, or making it spicier.&nbsp; <br /><br />One of the main things I changed with this recipe is the method for cooking the rice.&nbsp; I tried it Wise's way a few times but I dislike the results when rinsing the rice first so I simply make my rice the way I've been making rice for twenty years now except for the one step of adding the puree to the rice before the water.<br /><br />This Mexican style rice is very clean tasting, unmuddled by too much oil, salt, or any lard, yet it has full flavor and is satisfying to eat with just a little chimichurri sauce. <br /><br /><br /><img alt="mex rice plain 2.jpg" src="http://stitchandboots.com/recipes/photos/mex%20rice%20plain%202.jpg" class="mt-image-center" style="text-align: center; display: block; margin: 0pt auto 20px;" width="450" height="300" /><i><font style="font-size: 0.8em;">This picture was taken before adding the cilantro- it's very good this way too but I can't get enough cilantro so I prefer adding it in.&nbsp; Plus-green is pretty!</font></i><br /><br /><br /><font style="font-size: 1.5625em;">Mexican Style Rice</font><br /><br /><b>Ingredients:</b><br /><br />2 med sized tomatoes<br />1/2 yellow onion<br />1 <a class="zem_slink" href="http://en.wikipedia.org/wiki/Jalape%C3%B1o" title="Jalapeño" rel="wikipedia">jalapeno pepper</a> (can use a whole pickled one if you don't have fresh)<br />1 garlic clove<br />1/2 tsp salt<br />1 cup long grain Basmati rice<br />
1 Tbsp olive oil<br />2 cups water or broth<br />1 bunch cilantro, minced<br /><br /><br /><b>Method:</b><br /><br />In a food processor puree the tomatoes, onion, pepper, garlic, and salt until completely smooth.<br /><br />In a medium sauce pan heat up the olive oil on medium high heat and add the rice to it.&nbsp; Stir the rice continually for a few minutes until you see the grains turning a little white (don't let them brown!), then add the puree and keep stirring so it doesn't stick to the bottom of the pan.&nbsp; When most of the liquid is absorbed into the rice, add the water.&nbsp; <br /><br />Turn the heat up to high until the water reaches a boil then turn it down to a simmer (low heat), cover, and let it cook for 20 minutes.&nbsp; <br /><br />Remove the lid and if all the liquid has been absorbed* remove from the heat.&nbsp; Add the minced cilantro and fluff the rice with a fork. <br /><br /><br /><img alt="mex rice first view 2.jpg" src="http://stitchandboots.com/recipes/photos/mex%20rice%20first%20view%202.jpg" class="mt-image-center" style="text-align: center; display: block; margin: 0pt auto 20px;" width="450" height="367" /><div><i><b><font style="font-size: 1em;">More recipe notes:</font></b>&nbsp; I always make rice with plain water but if you like you can use vegetable, chicken, or beef broth.&nbsp; This is an all season recipe if you use canned tomatoes in the winter and spring.&nbsp; If you preserve your own whole tomatoes and have medium sized ones then simply substitute those for the fresh.&nbsp; Most tomatoes that are canned whole are roma tomatoes which are smallish, so if you're using commercially canned tomatoes use four of them instead of just two.&nbsp; I don't buy fresh hot peppers in the winter or spring so I usually use pickled jalapenos in place of them which I really enjoy for their slight tang.&nbsp; <br /><br /></i><br /><br /><b>This recipe is gluten free<br />This recipe is vegan </b><br /><br /><br /></div><div>*When I cook rice with plain water the cooking time is always exactly 20 minutes but because of the slightly variable nature of the size of tomatoes and onions I have found that occasionally this recipe needs a little extra time to cook off all the liquid.&nbsp; Mexican rice is supposed to be moist but there shouldn't be any water in the bottom of the pan.<br /></div><div><br /></div>

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<entry>
    <title>Cooking basics: How to Bake Acorn Squash - Recipes</title>
    <link rel="alternate" type="text/html" href="http://stitchandboots.com/recipes/all-season-recipes/cooking-basics-how-to-bake-acorn-squash/" />
    <id>tag:stitchandboots.com,2010:/recipes//2.422</id>

    <published>2010-12-27T20:56:50Z</published>
    <updated>2010-12-28T05:13:29Z</updated>

    <summary><![CDATA[ Baking squash might seem too ridiculous to an experienced cook to explain but considering how many people I've met who've never baked their own pumpkin for pie, I think it's important to cover the basics.&nbsp; I like to think...]]></summary>
    <author>
        <name>Angelina</name>
        
    </author>
    
        <category term="All Season Recipes" scheme="http://www.sixapart.com/ns/types#category" />
    
    <category term="acornsquash" label="Acorn squash" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="baking" label="Baking" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="basiccooking" label="basic cooking" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="cooking" label="Cooking" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="cookingforbeginners" label="cooking for beginners" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="howtobakeacornsquash" label="how to bake acorn squash" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="urbanhomesteading" label="urban homesteading" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="wintersquash" label="Winter squash" scheme="http://www.sixapart.com/ns/types#tag" />
    
    <content type="html" xml:lang="en-us" xml:base="http://stitchandboots.com/recipes/">
        <![CDATA[<img alt="blond acorn 2.jpg" src="http://stitchandboots.com/recipes/photos/blond%20acorn%202.jpg" class="mt-image-center" style="text-align: center; display: block; margin: 0pt auto 20px;" width="450" height="325" /> Baking squash might seem too ridiculous to an experienced cook to explain but considering how many people I've met who've never baked their own pumpkin for pie, I think it's important to cover the basics.&nbsp; I like to think that if I died before teaching my son how to cook, he could come to my homesteading blog to learn how to do the basic things that mothers tend to teach their children in the kitchen before they ever set eyes on their first cookbook.<br /><br />I would like to say, then, that there is no life instruction too ridiculous to teach a person who doesn't already know it.&nbsp; <br /><br /><img alt="cut lengthwise 2.jpg" src="http://stitchandboots.com/recipes/photos/cut%20lengthwise%202.jpg" class="mt-image-center" style="text-align: center; display: block; margin: 0pt auto 20px;" width="450" height="327" />Acorn squash are usually a dark green on the exterior (the ones in these pictures are mutants from a local farmer!) and medium to light yellow on the interior.&nbsp; Their flesh is somewhat stringy and a little on the watery side compared to sugar pumpkins or other large squash.&nbsp; <br /><br />1.&nbsp; Preheat your oven to 375 degrees. <br /><br />2.&nbsp; Cut your acorn squash lengthwise.&nbsp; Try to cut it into two even halves.&nbsp; You can see that I didn't completely succeed with one of mine!<br /><br /><img alt="stringy 2.jpg" src="http://stitchandboots.com/recipes/photos/stringy%202.jpg" class="mt-image-center" style="text-align: center; display: block; margin: 0pt auto 20px;" width="450" height="435" />3.&nbsp; Using a strong metal spoon scrape the seeds and the most fibrous part of the squash cavity out.&nbsp; <br /><br /><img alt="facing down 2.jpg" src="http://stitchandboots.com/recipes/photos/facing%20down%202.jpg" class="mt-image-center" style="text-align: center; display: block; margin: 0pt auto 20px;" width="450" height="300" />4.&nbsp; Place face down on a sturdy baking sheet.&nbsp; Preferably not a non-stick. <br /><br /><img alt="baked 2.jpg" src="http://stitchandboots.com/recipes/photos/baked%202.jpg" class="mt-image-center" style="text-align: center; display: block; margin: 0pt auto 20px;" width="450" height="309" /><div>5.&nbsp; Bake until tender.&nbsp; How long this takes will vary depending on the size of the squash and the thickness of the flesh but it should take somewhere around 45 minutes.&nbsp; To test done-ness: you will be able to stick a knife into the skin with no resistance when it is done.<br /><br /><b>Things to consider:</b><br /><br />Some people like to brush the undersides of the squash with olive oil.&nbsp; You may do this if you like but it is unnecessary.<br /><br />Many people like to cover their squash with aluminum foil.&nbsp; This is also not necessary and I would recommend you don't do this to prevent waste in the kitchen.&nbsp; I've heard some people say that it helps cook the squash faster by holding heat in but at least with regards to acorn squash you get the same effect by cooking them face down in halves.&nbsp; <br /><br />You can cook the squash at 350 degrees and just expect it to take a little longer.&nbsp; I cook all my squash at 375 degrees which I think lessens the over-all cooking time without overcooking it too fast which a higher temperature might do.<br /><br /><b><font style="font-size: 1.25em;">What now?</font></b><br /><b><br />Stuff them:</b>&nbsp; They're perfect for stuffing because a half a squash is a good single serving size.&nbsp; If you fill it with grains and beans you will have a complete protein and with some salad on the side you will have a very nutritious meal.<br /><br /><b>Dress them:</b>&nbsp; While still hot add a tablespoon of butter, a sprinkling of salt (about five shakes from a shaker) and some grinds of fresh pepper (also about five), then eat it.&nbsp; Simple good food.&nbsp; You can do this right in the skin or if you prefer you can scoop the squash out of the skin and then add the butter, salt, and pepper.<br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>

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<entry>
    <title>Fry Cook - Home Economics</title>
    <link rel="alternate" type="text/html" href="http://stitchandboots.com/home-ec/cooking/fry-cook/" />
    <id>tag:stitchandboots.com,2010:/home-ec//3.421</id>

    <published>2010-12-20T21:04:01Z</published>
    <updated>2010-12-20T23:01:33Z</updated>

    <summary><![CDATA[There's no denying that these were better than the baked version, but worth the stench and the danger?&nbsp; Until last week I had never fried anything in my life.&nbsp; I don't think my mom ever fried anything in my life...]]></summary>
    <author>
        <name>Angelina</name>
        
    </author>
    
        <category term="Cooking" scheme="http://www.sixapart.com/ns/types#category" />
    
    <category term="friedfoods" label="fried foods" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="fryingadventure" label="frying adventure" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="kitchenadventures" label="kitchen adventures" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="learningtofryfoods" label="learning to fry foods" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="notfrying" label="not frying" scheme="http://www.sixapart.com/ns/types#tag" />
    
    <content type="html" xml:lang="en-us" xml:base="http://stitchandboots.com/home-ec/">
        <![CDATA[<div align="center"><img alt="spring rolls 2.jpg" src="http://stitchandboots.com/home-ec/photos/spring%20rolls%202.jpg" class="mt-image-center" style="text-align: center; display: block; margin: 0pt auto 20px;" width="450" height="300" /><i>There's no denying that these were better than the baked version, but worth the stench and the danger?&nbsp; </i><br /></div><div><br /><br /><br />Until last week I had never fried anything in my life.&nbsp; I don't think my mom ever fried anything in my life either.&nbsp; We have always reserved our <a class="zem_slink" href="http://en.wikipedia.org/wiki/Deep_frying" title="Deep frying" rel="wikipedia">fried food</a> eating for going out or for the occasional packaged potato or corn chip.&nbsp; I'm hardly a paragon of healthy eating, what with my cheese habit and my beer gut, but the truth is that fried food doesn't make me feel good.&nbsp; Every six months or so I'll eat an <a class="zem_slink" href="http://en.wikipedia.org/wiki/Fritter" title="Fritter" rel="wikipedia">apple fritter</a> and predictably I'll feel icky afterwords.&nbsp; I can eat fries once a week, but I have been known to get fry burps afterwords, a real sign that fried food doesn't agree with me.<br /><br />I have one <a class="zem_slink" href="http://en.wikipedia.org/wiki/Frying" title="Frying" rel="wikipedia">frying</a> ambition though- spring rolls.&nbsp; I have made baked spring rolls but I think it makes the wrapping kind of tough.&nbsp; I finally broke down last week and decided to fry some home made spring rolls.&nbsp; Frying is easy, right?&nbsp; You just heat up a bucket-load of oil and throw food into it until it turns golden...<br /><br />Apparently there's a learning curve with frying.&nbsp; First of all, I can't bear the thought of filling any of my pots and pans with inches of oil.&nbsp; What do you do with all that oil when you're done frying?&nbsp; Do you dump it down the drain? That seems wasteful and also unhealthy for the drain.&nbsp; Do you filter it and save it?&nbsp; Do you make it into oil burning candles?&nbsp; I couldn't do it.&nbsp; I put about a quarter of an inch of oil in a large frying pan.&nbsp; <br /><br />I heated it up.<br /><br />Till it was really hot.<br /><br />I added some spring rolls which sizzled satisfyingly.<br /><br />But soon the rolls were frying too quickly and burning a bit.<br /><br />The kitchen was filling up with a slight smokiness.&nbsp; <br /><br />The oil was looking a little suspect.<br /><br />Turns out you should turn your oil down once you have heated it up.&nbsp; I came very close to catching my kitchen on fire.&nbsp; Apparently frying is much more of an art than I imagined.&nbsp; Even if I hadn't almost made my oil catch fire, the kitchen was filled with fried-smell for hours afterwords.&nbsp; Usually my kitchen smells great after I've cooked.&nbsp; How can the smell of fried grease smell so good when you're eating the food and then smell so very wrong when just the grease smell is left?<br /><br />I've decided that I'm not going to cultivate this kitchen knowledge.&nbsp; I'm going to experiment with rice wraps next.&nbsp; Perhaps I'll make thin pancakes to eat my spring roll filling with.&nbsp; I make a plum dipping sauce and I want to eat more of it but I need to find a way to eat this without baking or frying.&nbsp; Pancakes might be the ticket!<br /><br />I think it's nice to find some things I don't need to master in the kitchen.<br /></div>

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