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It’s cold out there! I took a walk through Johnson Park last week; I couldn’t find much other than these ducks. Then I headed over to the Native Plant Reserve to see brown remnants of last spring’s joyous perennials. You can see more if you click on each thumbnail above.
In the above photo are the ducks with the colorful reflections around them (the image in the thumbnail is a cropped version).
In other nature news, my daughter taught me that the New Jersey state bird is a goldfinch and the New Jersey state flower is a violet.
A Section of Route 18 with Graffiti in New Brunswick, New Jersey
Last week I had an opportunity to meander through the Native Plant Reserve in Highland Park. I went as far as the edge of the Raritan River, and that’s where I photographed this shot of graffiti on the New Brunswick side. It’s really the only color around at this time of year. You can see photos of the bridge over the Raritan River between New Brunswick and Highland Park on this post.
mushrooms on top of sheperd pie - bottom is turnips, middle is kasha and vegetables
It seems that a traditional shepherd’s pie is chopped meat, potatoes and vegetables piled in layers in a casserole dish. I re-found a delightful vegan version of this recipe in my Moosewood Restaurant Low-Fat Favorites. I served this vegan version to my company on Chanukah; it was well-received. However, I didn’t care much for all the potatoes in the dish. So I re-wrote the recipe using mashed turnips instead of mashed potatoes, and here is the result. You can try it on your own with either turnips or potatoes, whichever you think you may prefer. My friend Klara suggested you could also substitute sweet potatoes.
Ingredients for Potatoes/Turnips Layer (bottom layer)
4 large turnips, cooked and mashed with the garlic cloves (or 3 cups mashed potatoes)
2 garlic cloves, peeled
1 tsp. salt
Ingredients for Vegetables Layer (middle layer)
1 chopped onion
1 tsp. olive oil (or other vegetable oil or coconut oil)
1 cup cooked cauliflower (or cooked broccoli or cooked brussel sprouts, chopped into pieces)
1/2 cup grated carrots
1/2 cup diced red or green peppers (optional)
1/2 cup kasha, cooked
1 Tbsp. red wine or sherry
2 tsp. oregano or marjoram or thyme (and/or fresh parsley)
1 tsp. soy sauce
salt and pepper to taste
Ingredients for Mushrooms Layer (top layer)
8 oz. sliced mushrooms
1 Tbsp. corn starch or potato starch (original recipe said corn; I always have potato starch available from Pesach, so I used that)
1 tsp. soy sauce
1 Tbsp. cold water
1/2 cup vegetable stock (or stock from potatoes, if you used those instead of turnips)
ground black pepper to taste
Cooking and Assembling the Shepherd Pie
Bottom Layer: Cook the turnips covered in water. Add garlic cloves. Add salt toward the end. Mash the turnips at the end.
Middle Layer: While turnips are cooking, sauté the onions in the oil for about 5 minutes. Cook the kasha until tender. If vegetables (cauliflower, brussel sprouts and/or broccoli) are not yet cooked (I used leftover vegetables), steam until tender. Mix the onions with the kasha, cauliflower, carrots, and other ingredients for the middle layer.
Preheat oven to 350°. Spread the turnips in a lightly oiled baking dish. Layer the vegetables with kasha on top. Bake uncovered for about 15 minutes.
Top Layer: combine mushrooms, wine, soy sauce, herbs and stock in a saucepan and cook until mushrooms soften and release their juices, about ten minutes. Add the corn or potato starch and let it continue to cook, stirring until it thickens. Add pepper to taste.
Put mushroom layer on top of the baked bottom two layers. Garnish with scallions or parsley if desired. You can also cut the pie into pieces and put the mushroom “gravy” on top of each one, but I generally like my guests to take if they want, so it works better to have the whole dish in the middle of the table as a choice.
This shepherd pie can be a nice accompaniment to a meat or fish meal, or it can be a main dish alone if you have a guest who is vegan. Or maybe you just found out you are lactose intolerant and crave a casserole. As Ilana-Davita remarked that my last recipe on hummus might be more suitable to a summer post, here’s a tasty dish befitting a cold January evening.
shepherd pie before the mushrooms are added on top: carrots, broccoli, onions, kasha
I saw this ball rolling on the street outside the library, and I snapped the photo, not knowing I would get a moment when it lifted off the ground. Seems like a slice-of-life moment, perfect for Straight-Out-Of-the-Camera.
Hummus with Parsley, Garlic, Tahini, Lemon Juice, Sea Salt
Hummus doesn’t have to be bright green. Indeed, classical hummus is usually tan in color. But when you add a handful of fresh parsley (or basil or scallions), you will have a chickpea paste in a pleasant shade of green.
Ingredients
Note: this recipe creates a small amount – to make more, double, triple or quadruple it.
1/2 cup chickpeas
1-2 small garlic cloves, peeled
1 tsp. sea salt
pepper to taste
1 handful fresh parsley
2 wedges of lemon juice
1 Tbsp. tahini (sesame paste)
1 small piece of wakame seaweed(optional)
Soak the chickpeas for at least four hours or overnight. Cook the chickpeas, covered with water, in a crockpot until tender (a few hours in my crockpot). Optionally, you can add a stamp size piece of seaweed for extra minerals and a bit of flavor. You can also add some sea salt while the chickpeas are cooking (add salt toward the end of the cooking). When the chickpeas are ready, drain the water, reserving a bit in case you want to use it to moisten the hummus. Blend in a food processor the chickpeas, peeled garlic cloves, tahini, lemon juice, salt and pepper to taste. If you want regular hummus, you are now done. Take the leaves off the stems of the parsley and add the leaves to the hummus, blending them until you have a smooth, green paste. If you would like it to be smoother or softer, add some of the chickpea water. I love a homemade hummus that has the consistency of ice cream.
One of my guests remarked that it looked like wasabi. The homemade green hummus went well with the homemade pita bread that I served at our Chanukah party last night.
lighting a candle at Dunkin Donuts for Chanukah, a Rutgers Hillel event
On Tuesday night, the first night of Chanukah, the daughter, her friend and I wandered over to our local Highland Park Dunkin’ Donuts for a Rutgers Hillel candle lighting. We just went because it was a convenient time while we were waiting for the rest of the family to come home. The guitar playing and singing were quite nice, and thank you to Rabbi Esther Reed of Rutgers Hillel for the role she played in organizing the event. It was a fun way to start Chanukah.
snapdragon leaves in late December 2011 with drops of water
It’s been a while since I’ve done Nature Notes – I could blame both my work load and the gloom of early December darkness, cold and brown. Today it was a tad warmer, and I went outside to photograph some burnt red bald cypress leaves – instead, I found this snapdragon plant with bright green leaves and drops of rain water.
I have an idea for next week’s Nature Notes, but I need your help. Can you tell me which of Michelle’s many topics were your favorite(s) in the past year? Shh… don’t tell Michelle. Oh, is she reading this? Well, anyway, your comments on Best Rambling Woods Nature Topics are requested.
The game of dreidel (yiddish – the Hebrew is sivivon) is associated with Chanukah because when the Assyrian Greeks came to see if the Jews were studying Torah, a practice which was banned, the Jews would take out the spinning top and play that game instead. The four Hebrew letters on the dreidel are Nun, Gimel, Heh and Shin – short for Nes Gadol Hayah Sham (a great miracle happened there). In Israel the dreidel has a Peh instead of the Shin, for Nes Gadol Hayah Po (a great miracle happened here).
There is a game with the dreidel that involves pennies and taking the pot of pennies if you get a gimel, giving it in if you get a shin, half the pot for heh, but it is all luck. My kids just spin them and spin them and spin them. What do you do with your dreidels?
I did the above drawing with black marker, then I colored it in with Photoshop. I promised my daughter she could color in the original with colored pencil. If she does, I will post that version as well.
Radish, Kale, Parsely in watercolor by Leora Wenger, 2011
It is customary to eat foods with oil on Chanukah. However, one is not obliged to eat fried foods on Chanukah. Yes, yes, I will be serving latkes (potato pancakes) as well as sufganiyot (doughnuts, usually jelly doughnuts but we leave out the jelly). For this post, however, we will be creating salad dressing with olive oil. That way, one can fulfill the custom of eating foods with oil in a healthy manner (yes, first cold pressed olive oil, uncooked, is actually good for you). And why do we eat foods with oil on Chanukah? Because of the little vial of oil found in the Temple in the days of the Maccabees – the vial was only supposed to light the menorah for one day, but miraculously, it lasted for a whole eight days (thus, eight days of Chanukah).
So here are some salad dressing ideas:
Olive oil, raw apple cider vinegar, sea salt, turmeric, pepper and garlic powder
Olive oil, lemon juice, salt and pepper
Ilana-Davita’s Sweet and Tangy Dressing (balsamic vinegar, olive oil, sweet chili sauce, salt and pepper)
Rachel: crushed garlic, dijon mustard, red wine vinegar, salt, pepper, dried oregano (if your kids don’t mind “green stuff”) and olive oil
Rachel: lemon juice, cumin, salt and pepper, and olive oil
Olive oil, honey, mustard, a little orange juice and a little vinegar, salt and pepper.
Ilana-Davita: balsamic vinegar, olive oil, soya sauce, lime juice, salt and pepper
Sandy: Cilantro or basil in the blender with vinegar and olive oil.
Get the idea? How do you dress your salad? If you comment and it fits the olive oil category, I’ll add it to the list.
sporting detailed sneakers with bright pink laces in the woods
This week’s Thursday Challenge is “SHOES” (Boots, Sandals, Dress Shoes, Wooden Shoes, Stiletto heals, Horse Shoes,…)
Next Week: LIGHT (Candle, Street, Business, Fireplace, Glitter, Sparkle,…)
And, yes, I did post these Twinkle Toes Skechers sneakers two weeks ago. Déjà vu. I have lots of candle photos from previous years – maybe I will do a Chanukah candle photo essay. We shall see.
