wire rack
2 48-inch shop lights for each shelf, with two 40 watt 48-inch lights--one cool and one warm light in each
Keep the lights 1 to 2 inches above plants
once seeds emerge above ground: put lights on a timer for 16 hours a day on and 8 hours a day off
Sunday, December 19, 2010
Friday, December 17, 2010
Tuesday, December 14, 2010
Sunday, December 12, 2010
The night before...steel cut oats
Ingredients
1 teaspoon butter or olive oil
1 cup steel-cut oats
3 cups water
3-fingered pinch salt
1 cup milk (optional)
Tools
2-quart saucepan
Instructions
1. Start this the night before you want to have steel-cut oatmeal. Measure out your oats. This quantity will make about 4 servings.
2. Heat about 1 teaspoon butter or olive oil in a 2-quart saucepan set over medium heat. Add the oats and fry them for about 3 minutes, or until they start smelling toasty.
3. Pour in the water and add the salt. Stir.
4. Bring to a rolling boil.
5. Turn off the heat and cover the pan. Leave it on the stove, and go to bed!
6. The next morning, uncover the pan and bring the oatmeal back up to a simmer. If you would like thinner and creamier oatmeal, stir in a cup of milk before reheating.
When the oatmeal is warm, scoop out and enjoy!
Additional Notes:
• Cover and refrigerate any leftovers.
• Re-heat leftovers in just the same way: warm up on the stove, or in a bowl in the microwave.
1 teaspoon butter or olive oil
1 cup steel-cut oats
3 cups water
3-fingered pinch salt
1 cup milk (optional)
Tools
2-quart saucepan
Instructions
1. Start this the night before you want to have steel-cut oatmeal. Measure out your oats. This quantity will make about 4 servings.
2. Heat about 1 teaspoon butter or olive oil in a 2-quart saucepan set over medium heat. Add the oats and fry them for about 3 minutes, or until they start smelling toasty.
3. Pour in the water and add the salt. Stir.
4. Bring to a rolling boil.
5. Turn off the heat and cover the pan. Leave it on the stove, and go to bed!
6. The next morning, uncover the pan and bring the oatmeal back up to a simmer. If you would like thinner and creamier oatmeal, stir in a cup of milk before reheating.
When the oatmeal is warm, scoop out and enjoy!
Additional Notes:
• Cover and refrigerate any leftovers.
• Re-heat leftovers in just the same way: warm up on the stove, or in a bowl in the microwave.
Calendula infusion how to
"Here's How:
Put the herbs (1/4 - 1 cup) and oil (16 oz.) into the crock pot or double boiler. Stir gently.
Heat the herbs very slowly, stirring gently every once in a while.
Bring the temperature to about 120-130° F (50-55° C). Any higher and you risk "cooking" the herbs (and the oil) rather than helping them to infuse your oil.
Let the oils simmer for an hour or so. Let them cool. Bring back to temperature and simmer again for another hour or so. If you're using a reliable crock pot, you can just set it to heat for a few hours.
Let the herbs cool a bit, but not completely.
Strain the oil through three or four layers of cheesecloth into your mason jar. Be sure to squeeze the last bits of oil from the herbs - like a tea bag.
Use the oils as you normally would in soap and toiletry recipes.
Tips:
Herb suggestions: Lavender, Calendula, Peppermint, Patchouli, Sage, Chamomile, Catnip (great to keep mosquitoes away!, Annatto (for color). The herbs should be crushed or lightly ground but not powdered!
You can simmer the oils for several hours, but it's important to not cook/fry them.
You can re-infuse the oils several times to make double or triple strength oils.
Some people skip the crock pot altogether and just place the oils in a warm window to steep for 24-48 hours. This would be akin to making "sun tea". I personally prefer the crock pot method, but the window method does work."
Put the herbs (1/4 - 1 cup) and oil (16 oz.) into the crock pot or double boiler. Stir gently.
Heat the herbs very slowly, stirring gently every once in a while.
Bring the temperature to about 120-130° F (50-55° C). Any higher and you risk "cooking" the herbs (and the oil) rather than helping them to infuse your oil.
Let the oils simmer for an hour or so. Let them cool. Bring back to temperature and simmer again for another hour or so. If you're using a reliable crock pot, you can just set it to heat for a few hours.
Let the herbs cool a bit, but not completely.
Strain the oil through three or four layers of cheesecloth into your mason jar. Be sure to squeeze the last bits of oil from the herbs - like a tea bag.
Use the oils as you normally would in soap and toiletry recipes.
Tips:
Herb suggestions: Lavender, Calendula, Peppermint, Patchouli, Sage, Chamomile, Catnip (great to keep mosquitoes away!, Annatto (for color). The herbs should be crushed or lightly ground but not powdered!
You can simmer the oils for several hours, but it's important to not cook/fry them.
You can re-infuse the oils several times to make double or triple strength oils.
Some people skip the crock pot altogether and just place the oils in a warm window to steep for 24-48 hours. This would be akin to making "sun tea". I personally prefer the crock pot method, but the window method does work."
unbaked tuscan salad
1 bunch Tuscan kale (for ex: black or lacinato)
2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs
1/2 garlic clove
1/4 teaspoon kosher salt, plus a pinch
1/4 cup (or small handful) grated pecorino cheese, plus adiitional for garnish
3 tablespoons extra-virgin olive oil, plus additional for garnish
Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)
1/8 teaspoon red pepper flakes
Freshly ground black pepper to taste
Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.
If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.
Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).. Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.
Adapted from the Raw Tuscan Kale Salad with Chiles and Pecorino recipe in Melissa Clark's In the Kitchen with A Good Appetite.
2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs
1/2 garlic clove
1/4 teaspoon kosher salt, plus a pinch
1/4 cup (or small handful) grated pecorino cheese, plus adiitional for garnish
3 tablespoons extra-virgin olive oil, plus additional for garnish
Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)
1/8 teaspoon red pepper flakes
Freshly ground black pepper to taste
Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.
If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.
Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).. Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.
Adapted from the Raw Tuscan Kale Salad with Chiles and Pecorino recipe in Melissa Clark's In the Kitchen with A Good Appetite.
Pic by Deiter Roth
" Dieter Roth, who covered his work tables with sheets of cardboard, so he could write/draw/collage what he wanted then-and-there; they eventually become artworks."
Via the improvised life
fridge pickles
Pickle Recipe
Audrey's Pickles Via Organic Gardening
1 pound medium cucumbers
3 cloves garlic
½ teaspoon black peppercorns
½ teaspoon whole mustard seed
1 teaspoon fresh dill weed
1 whole dried bay leaf
2/3 cup organic light brown sugar
6½ tablespoons white distilled vinegar
6½ tablespoons white-wine vinegar
¾ cup water
1. Cut the cucumbers into spears or slices and place in a 2-quart container or jar with a lid. Add the garlic, peppercorns, mustard seed, dill weed, and bay leaf.
2. Stir together the brown sugar, vinegars, and water until all the sugar is dissolved. Pour the vinegar mixture over the cucumbers and shake the jar well to combine. Cover and chill. For fullest flavor, wait at least 24 hours before serving. These pickles will keep up to 3 months in the refrigerator.
Audrey's Pickles Via Organic Gardening
1 pound medium cucumbers
3 cloves garlic
½ teaspoon black peppercorns
½ teaspoon whole mustard seed
1 teaspoon fresh dill weed
1 whole dried bay leaf
2/3 cup organic light brown sugar
6½ tablespoons white distilled vinegar
6½ tablespoons white-wine vinegar
¾ cup water
1. Cut the cucumbers into spears or slices and place in a 2-quart container or jar with a lid. Add the garlic, peppercorns, mustard seed, dill weed, and bay leaf.
2. Stir together the brown sugar, vinegars, and water until all the sugar is dissolved. Pour the vinegar mixture over the cucumbers and shake the jar well to combine. Cover and chill. For fullest flavor, wait at least 24 hours before serving. These pickles will keep up to 3 months in the refrigerator.
Saturday, December 11, 2010
Wednesday, December 1, 2010
Tuna salad
I tested this one and thought it was quite good.
2 (6 oz.) cans solid white meat tuna in water
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup minced celery
2 Tbs. red onion-minced
2 Tbs. minced parsley
2Tbs. fresh lemon juice
2 tbs. minced dill or sweet pickles
1/2 cloves minced garlic
1/2 cup mayonnaise
1/4 tsp. Dijon mustard
frisk tuna apart with your hands and add all but mayo and mustard--then complete!
inspired by american test kitchen
2 (6 oz.) cans solid white meat tuna in water
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup minced celery
2 Tbs. red onion-minced
2 Tbs. minced parsley
2Tbs. fresh lemon juice
2 tbs. minced dill or sweet pickles
1/2 cloves minced garlic
1/2 cup mayonnaise
1/4 tsp. Dijon mustard
frisk tuna apart with your hands and add all but mayo and mustard--then complete!
inspired by american test kitchen
Mo's famous pancake mix
I have been looking for a "mix" version of wholesome pankies and am looking forward to trying these
2 Cups whole wheat flour
3 cups whole wheat pastry flour
2 cups toasted wheat germ
1 Cup cormeal
3/4 cup sugar
3 Tbsp baking powder
combine and whisk, makes 2 quart jars
Whisk together 3 eggs, one cup milk, 2 Tablespoons oil or melted butter, fold in two cups of mix
if thick add more milk
cook
via gridphilly.com
2 Cups whole wheat flour
3 cups whole wheat pastry flour
2 cups toasted wheat germ
1 Cup cormeal
3/4 cup sugar
3 Tbsp baking powder
combine and whisk, makes 2 quart jars
Whisk together 3 eggs, one cup milk, 2 Tablespoons oil or melted butter, fold in two cups of mix
if thick add more milk
cook
via gridphilly.com
Sunday, November 28, 2010
Trying more complex bread recipes is on the horizon
"This 100% whole wheat loaf is my idea of the perfect homemade bread. The ingredient list is fairly short and calls for only a few kitchen staples in addition to the requisite whole wheat flour, salt, water, and yeast. Compared to white flour loaves, whole grain breads are also undoubtedly the healthier choice, but its more assertive flavor and denser nature understandably takes a bit of getting used to.
Based on the master formula in Peter Reinhart’s award-winning whole grain breads book, the recipe may seem intimdating at first. The process is spread out over two days, but after trying it a few times, you’ll find that the techniques and scheduling are far more forgiving than other traditional methods"
via http://www.applepiepatispate.com/bread/honey-wheat-sandwich-bread-whole-grain/
recipe adapted from Peter Reinhart’s Whole Grain Breads
Yeastspotting at Wild Yeast Blog
Honey Wheat Sandwich Bread – 100% Whole Grain
makes one 8 1/2 x 4 1/2-inch pan loaf
For the Biga (Pre-fermented Dough):
Ingredients Volume Ounces Grams
whole wheat flour 1 3/4 cups 8 227
instant yeast 1/4 tsp
water, at room temperature 3/4 cup 6 170
Biga (Pre-fermented Dough) Instructions:
Mix the biga ingredients until a shaggy ball of dough is formed. Knead the biga for about 2 minutes or until the ingredients are evenly distributed.
Place the biga in a bowl and cover. Refrigerate for at least 8 hours and up to 3 days. Let the biga sit at room temperature for about 2 hours before using in the final dough.
For the Soaker:
Ingredients Volume Ounces Grams
whole wheat flour 1 3/4 cups 8 227
kosher salt 1 tsp .14 4
whole milk 3/4 cup + 2 tbsp 7 198
Soaker Instructions:
Mix the soaker ingredients until evenly hydrated. Cover and leave at room temperature for 12 to 24 hours.
Final Dough Formula:
Ingredients Volume Ounces Grams
all of the biga, cut into small pieces
all of the soaker, cut into small pieces
whole wheat flour 7 tbsp 2 57
kosher salt 1/2 tbsp .18 5
instant yeast 2 1/4 tsp .25 7
honey 2 1/4 tbsp 1.5 43
unsalted butter, melted 1 tbsp .5 14
Final Dough Instructions:
Mix Mix all of the ingredients until evenly incorporated
Knead 8 to 10 minutes
Rest 5 minutes
Knead 1 minute to further strengthen the gluten
Bulk Ferment 45 to 60 minutes at room temperature in a lightly
oiled bowl, or until 1 1/2 times its size
Shape loaf pan shape, in a greased 8 1/2 x 4 1/2 loaf pan
Preheat Oven 425ºF/218ºC
Final Proof 45 to 60 minutes at room temperature, or until
1 1/2 times its size
Proofed whole grain honey wheat sandwich dough.
Bake Lower the temperature immediately to 350ºF/177ºC.
Bake for 20 minutes. Rotate the loaf if necessary
and bake for another 20 to 30 minutes, until the
loaf registers 195ºF/91ºC in the center.
Cool At least 1 hour :(
If you like this, then check out this post on whole grain bread: http://www.cookingbread.com/classes/class_8_grain_bread.html
Based on the master formula in Peter Reinhart’s award-winning whole grain breads book, the recipe may seem intimdating at first. The process is spread out over two days, but after trying it a few times, you’ll find that the techniques and scheduling are far more forgiving than other traditional methods"
via http://www.applepiepatispate.com/bread/honey-wheat-sandwich-bread-whole-grain/
recipe adapted from Peter Reinhart’s Whole Grain Breads
Yeastspotting at Wild Yeast Blog
Honey Wheat Sandwich Bread – 100% Whole Grain
makes one 8 1/2 x 4 1/2-inch pan loaf
For the Biga (Pre-fermented Dough):
Ingredients Volume Ounces Grams
whole wheat flour 1 3/4 cups 8 227
instant yeast 1/4 tsp
water, at room temperature 3/4 cup 6 170
Biga (Pre-fermented Dough) Instructions:
Mix the biga ingredients until a shaggy ball of dough is formed. Knead the biga for about 2 minutes or until the ingredients are evenly distributed.
Place the biga in a bowl and cover. Refrigerate for at least 8 hours and up to 3 days. Let the biga sit at room temperature for about 2 hours before using in the final dough.
For the Soaker:
Ingredients Volume Ounces Grams
whole wheat flour 1 3/4 cups 8 227
kosher salt 1 tsp .14 4
whole milk 3/4 cup + 2 tbsp 7 198
Soaker Instructions:
Mix the soaker ingredients until evenly hydrated. Cover and leave at room temperature for 12 to 24 hours.
Final Dough Formula:
Ingredients Volume Ounces Grams
all of the biga, cut into small pieces
all of the soaker, cut into small pieces
whole wheat flour 7 tbsp 2 57
kosher salt 1/2 tbsp .18 5
instant yeast 2 1/4 tsp .25 7
honey 2 1/4 tbsp 1.5 43
unsalted butter, melted 1 tbsp .5 14
Final Dough Instructions:
Mix Mix all of the ingredients until evenly incorporated
Knead 8 to 10 minutes
Rest 5 minutes
Knead 1 minute to further strengthen the gluten
Bulk Ferment 45 to 60 minutes at room temperature in a lightly
oiled bowl, or until 1 1/2 times its size
Shape loaf pan shape, in a greased 8 1/2 x 4 1/2 loaf pan
Preheat Oven 425ºF/218ºC
Final Proof 45 to 60 minutes at room temperature, or until
1 1/2 times its size
Proofed whole grain honey wheat sandwich dough.
Bake Lower the temperature immediately to 350ºF/177ºC.
Bake for 20 minutes. Rotate the loaf if necessary
and bake for another 20 to 30 minutes, until the
loaf registers 195ºF/91ºC in the center.
Cool At least 1 hour :(
If you like this, then check out this post on whole grain bread: http://www.cookingbread.com/classes/class_8_grain_bread.html
Saturday, November 27, 2010
vegetarian pho
Ingredient List
Serves 6
Broth
6 cups low-sodium vegetable broth
3 large shallots, sliced (1 cup)
1/2 cup dried shiitake mushrooms
10 cloves garlic, peeled and crushed
3 Tbs. low-sodium soy sauce
12 1/4-inch-thick coins fresh ginger
1 Tbs. brown sugar
1 Tbs. rice wine vinegar
1 tsp. ground black pepper
2 cinnamon sticks
2 star anise
5–6 fresh basil stems, leaves reserved for soup
5–6 cilantro stems, leaves reserved for soup
Pho
1 8-oz. pkg. rice noodles
1 8-oz. pkg. Asian-flavor baked tofu, thinly sliced
2 cups soybean sprouts
2 cups watercress
4 green onions, sliced (1/2 cup)
1/4 cup chopped cilantro
1 cup fresh basil leaves
1 lime, cut into wedges
Directions
To make Broth: Place all ingredients in large pot with 8 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 1 hour. Strain broth, and return to pot. Discard solids.
To make Pho: Cook rice noodles according to package directions. Drain, and rinse under cold water. Divide among 6 large soup bowls. Ladle Broth over noodles, and top with tofu, sprouts, watercress, and green onions. Serve cilantro, basil, and lime wedges on the side to be stirred into soup.
Nutritional Information
Serves 6
Broth
6 cups low-sodium vegetable broth
3 large shallots, sliced (1 cup)
1/2 cup dried shiitake mushrooms
10 cloves garlic, peeled and crushed
3 Tbs. low-sodium soy sauce
12 1/4-inch-thick coins fresh ginger
1 Tbs. brown sugar
1 Tbs. rice wine vinegar
1 tsp. ground black pepper
2 cinnamon sticks
2 star anise
5–6 fresh basil stems, leaves reserved for soup
5–6 cilantro stems, leaves reserved for soup
Pho
1 8-oz. pkg. rice noodles
1 8-oz. pkg. Asian-flavor baked tofu, thinly sliced
2 cups soybean sprouts
2 cups watercress
4 green onions, sliced (1/2 cup)
1/4 cup chopped cilantro
1 cup fresh basil leaves
1 lime, cut into wedges
Directions
To make Broth: Place all ingredients in large pot with 8 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 1 hour. Strain broth, and return to pot. Discard solids.
To make Pho: Cook rice noodles according to package directions. Drain, and rinse under cold water. Divide among 6 large soup bowls. Ladle Broth over noodles, and top with tofu, sprouts, watercress, and green onions. Serve cilantro, basil, and lime wedges on the side to be stirred into soup.
Nutritional Information
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