Author: madesimplybyjane

I have had a passion for cooking and eating healthy food for most of my life. My professional training includes a Bachelor of Science in Nutrition and Culinary Arts from Bastyr University, and a Bachelor of Arts in Home Economics and Secondary Education from Western Washington University. As a lifelong teacher of all ages, my focus is teaching people how to cook simple meals for their families. My belief is anyone, even children, can learn to prepare healthy, inexpensive, delicious meals for themselves and those they care for. I absolutely love to help unravel the mystery of bread making, combine whatever produce is on hand to prepare a delicious soup or stew, or create something new with whomever is interested in participating. As a former preschool teacher, I still enjoy playing in the kitchen with children. I am also an ovarian cancer survivor, and a team leader and fund raiser for a local organization funding ovarian cancer research. My home is in Lake Forest Park, Wa. where I live with my husband, Mark, and our cat, Gilbert. When not teaching, I like to garden, hike, kayak, and cook for friends and family.

Dandelion Pesto

Each spring when the dandelions begin to show their yellow heads, I take my trowel in hand and gather as many as I can. This pesto is lovely on warm pasta, or as the base sauce for a pizza.

  •  4 cups, packed, dandelion greens
  • 1 cup, packed, mild greens, such as beet greens, spinach, or kale
  • 4 cloves garlic, sliced
  • ¼ cup toasted walnuts
  • 4 – 5 dried tomato halves
  • ½ cup grated parmesan or Romano cheese (if you are planning to freeze the pesto, add this when you thaw it.)
  • 1/3 cup olive oil
  • Salt and pepper, to taste

 

  • Blanch all of the greens: Bring a large pot of water to a boil, toss in the greens, cook for a couple of minutes, until the greens are bright green and wilted. Drain the greens through a colander and run cool water over them to stop the cooking. This process will mellow the flavor of the dandelions and retain a bright green color.
  • Place greens, garlic, walnuts, dried tomatoes, and cheese in the bowl of a food processor and process the mixture until it is well chopped.
  • While the processor is running, slowly drizzle the olive oil into the bowl. Add more oil if the pesto is too thick.
  • Add salt and pepper to taste.
  • Extra pesto can be frozen for several months.

Preparation time 30 minutes (not including the picking and rinsing of the dandelions plants)

Yield: about 2 cups

Copyright 2017, Jane Blaisdell, Original recipe.

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Blackberry Smoothie Bowl

This simple, delicious bowl of yum can be blended together in a couple of minutes.

  • 1/2 cup frozen blackberries
  • 1/2 banana, fresh or frozen
  • 1/2 ripe avocado
  • 1/2 cup plain, whole milk yogurt

Add all ingredients to a blender, and blend it until it is smooth.

Or, place the ingredients in a large, tall cup and blend with an immersion blender until smooth.

Transfer the smoothie to a bowl.

Add ons, such as shredded coconut, chia seeds, chopped nuts, banana slices, or berries can be arranged on the top of the smoothie.

Yield: 1 serving

Recipe by Jane Blaisdell

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Veggie Coconut Curry

This curry of many colors is a beautiful way to help you “eat the rainbow” for healthy living. Chickpeas can be added to increase the protein content.

  • 2 pounds of vegetables, cut into large chunks– choose any combination of potatoes, sweet potatoes, winter squash, carrots, broccoli, celery…
  • 1 medium onion (red, yellow, or white) sliced in ¼ inch, half moons
  • 3 tablespoons olive oil, divided
  • 1 tablespoon fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric
  • 1 ½ teaspoon chili powder
  • 1 (15 ounce) can diced tomatoes
  • 1 ½ cup coconut milk
  • 4 cups roughly chopped greens; choose from kale, spinach, collard greens, mustard greens…
  • Salt and pepper, to taste
  • Steamed brown rice, for serving
  • Chopped cilantro, for serving

Preheat oven to 400o F. place the vegetables, plus onions on a baking sheet and drizzle with 2 tablespoons olive oil and season with salt and pepper. Stir to coat evenly. (If using broccoli or celery, do not include them in the roasting.) Roast in the oven for 20 minutes, or until tender. Remove from the oven and set aside.

While the vegetables are roasting, heat remaining oil in a large skillet, or dutch oven over medium high heat. Add ginger and garlic and sauté for 3 minutes. Add cumin, garam masala, turmeric, and chili powder, stirring for about 2 minutes, until you can smell the spices.

Stir in the tomatoes (with juices), and the coconut milk. Let this simmer, stirring often, for a couple of minutes. Add the broccoli or celery, if using these, and let them cook for a few minutes.

Stir in the greens, cover and let simmer until the greens begin to wilt. Add the roasted vegetables and stir it all together. Taste and adjust seasoning with salt and pepper.

Serve over brown rice and add a sprinkle of chopped cilantro.

Makes 6 – 8 servings. Prep time, about one hour.

Recipe adapted by Jane Blaisdell. Original recipe by Elizabeth Bryant, http://www.lizzywrite.com

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Black Bean Brownies

These delicious and spicy brownies are made without wheat flour. If you don’t care for spice with your chocolate, the cayenne pepper can be omitted, or traded for cinnamon. 

BlackBean Brownies

  • 1/3 cup almond meal
  • 2 cups black beans (cooked)
  • ½ cup cocoa powder
  • 1 cup brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup cayenne pepper, optional
    • or ½ teaspoon cinnamon, optional
  • 2 eggs
  • ½ cup peanut butter (other nut butters can be substituted; almond or soy butter)
  • ¼ cup cocoa nibs
  • ½ cup chocolate chips

Combine all ingredients, except the cocoa nibs and chocolate chips, in a food processor. Blend until smooth. Remove the blade and mix in the nibs and chips by hand.

Pour batter into a buttered 9” x 9” pan.

Bake at 350o F for 25 – 30 minutes.

Allow the brownies to cool before cutting into squares and removing from the pan.

 

Recipe modified by Jane Blaisdell. Original recipe by Laurie Ann March, Another Fork in the Trail, 2011.

Sourdough Crackers

These crispy crackers are simple to make and delicious with a bit of cheese. The sourdough starter gives them a pleasant, tart flavor. They are also fairly sturdy, and good to take on any outing.

  • 1 cup whole wheat flour (rye flour can be substituted)
  • ¼ cup sesame seeds or chia seeds or any other small seeds
  • 1 teaspoon salt
  • 1 cup sourdough starter
  • 2 tablespoons coconut oil
  • 1 tablespoon maple syrup

Preheat oven to 300o F.

In a medium bowl, combine the flour, seeds and salt. Add the starter, melted coconut oil and maple syrup. Stir until it comes together into a ball. Add flour or water, if needed to create a moist dough ball.

Turn dough onto a floured work area, and knead briefly to thoroughly mix the ingredients. The dough should be slightly tacky, but not too sticky to roll out.

Divide dough into four balls. Roll the first ball into a rectangle on a floured surface. Roll it as thin as the seeds will allow.

Cut the rolled dough into 1” – 2” squares (this is easiest using a pizza cutter) and transfer to a parchment lined cookie sheet. Continue rolling and cutting until all four dough balls have been rolled and cut. Scraps from cutting can be re-rolled.

Bake for 20 – 30 minutes. Bake until the crackers are crisp. They will curl slightly.

Cool completely and store in an airtight container.

 

Adapted by Jane Blaisdell. Original recipe from www.culturesforhealth.comP1000532

Sourdough Starter

Some bakers prefer to take their chances when creating a new sourdough starter. I prefer to use this easier and less risky method.

Glass jar, 1 pint or larger – I prefer an “old fashioned” glass top canning jar

1 cup flour – any type, or any combination of wheat, spelt, or rye – at least half should be wheat

1 cup water – chlorine free – if you are using treated city water, let it sit out overnight to allow the chlorine to escape

1 organically grown grape – unwashed

Cheesecloth

Combine the flour and water in the jar. Drop the grape in, and cover the top of the jar with the cheesecloth. Secure the cloth with a rubber band to keep flying critters out. Keep the jar in a warm place.

Visit your starter often, and stir it several times a day.

After a few days, you should see some bubbles forming in the mixture. At this time, remove the grape and feed your starter a tablespoon of flour. Remove the cheesecloth and use the glass lid to cover the starter.

You will now need to feed your starter every day. About one tablespoon of flour per day is sufficient. Add more water (filtered or otherwise chlorine free) as needed to maintain a “pancake batter” consistency.

Within a week, you should be able to use some of the starter. Whenever you use it, make sure you have a little left in the jar and add some flour and water and give it a vigorous stir.

Notes:

If you are not able to feed your starter daily, you can keep it in the refrigerator and feed it once a week. However, it needs to be at room temperature and fed for a couple of days prior to using it.

I like to give my starter a clean jar every week. Sometimes the dried batter on the sides of the jar begins to smell bad.P1000522

Now you are ready for some sourdough baking adventures!

Eat Your Veggies Chili

A hot bowl of chili is the perfect food for a stormy day. This simple, quick recipe is delicious and will boost your veggie intake without really noticing them. Serve it with fresh, warm cornbread for a hearty, vegetarian meal.

  • ½ tablespoon butter or oil
  • ½ medium onion, diced, about 1/3 cup
  • 1 tablespoon hot red pepper, minced (optional)
  • ¼ teaspoon salt
  • ¼ teaspoon whole cumin
  • ½ teaspoon ground cumin
  • 1 tablespoon chili powder
  • 1 can (about 15 ounces), Kidney beans or black beans, drained
  • 1 can (about 15 ounces), diced tomatoes
  • ½ teaspoon dried oregano
  • ½ cup corn, canned or frozen
  • 1 medium carrot, diced
  • 1 cup mixed power greens, coarsely chopped (or any combination of spinach, kale, and/or bok choy)

Heat a medium size saucepan over medium-low heat. Add the butter or oil, then the onion, red pepper, whole cumin, and salt, and cook gently for at least 15 minutes, or until the onions are tender.

Add the ground cumin and chili powder and cook for a few minutes (until fragrant).

Add the beans, tomatoes, oregano, corn and carrots. Bring to a boil, and then simmer for about 20 minutes, or until the carrots are tender.

Add more salt and chili powder if needed for desired taste.

Stir in the greens and continue to cook the soup until they are wilted.

Serve immediately!

 

Prep time: 45 minutes

Yield: 2 large servings, or 3 medium servings

 

Original recipe by Jane Blaisdell, 2017

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Thai Inspired Pumpkin Soup

A cool, fall day is the perfect time to sit down to a steaming bowl of soup. This squash soup combines the flavors of fall with some classic Thai ingredients.

  • 2 Tablespoons olive oil
  • 2 shallots, thinly sliced
  • 1 teaspoon salt
  • 2 cloves garlic, minced
  • 1 Tablespoon fresh ginger, grated
  • 1 small fresh red chili pepper, chopped (reserve 1 Tablespoon for garnish)
  • 2 cups vegetable stock
  • 1 lb. sugar pumpkin or butternut squash, large diced (3/4”)
  • 1 stalk lemon grass, cut into 2 inch lengths
  • 1 cup coconut milk, plus 1/8 cup for garnish
  • 2 – 3 Tablespoons Lime juice

Heat a medium size saucepan over medium heat. Add the olive oil, allow it to heat, and then add the shallots and salt. Sauté until the shallots begin to soften.

Add the garlic, ginger and chili pepper, and cook for another minute.

Add the vegetable stock, squash and lemon grass and bring this to a boil.

Reduce heat to maintain a simmer, and let this cook for 30 minutes.

Remove the soup from the heat and remove the lemon grass.

Blend the soup until it is smooth.

Return the soup to the heat, allowing it to rewarm, and add the coconut milk.

Add the lime juice.

Taste and adjust salt and lime juice to taste.

Serve soup in bowls, drizzling each with some coconut milk and sprinkling with chili peppers.

 

Prep time: 1 hour 15 minutes

Yield: four, 8 ounce servings

Recipe by Jane Blaisdell, 2017.

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Graham Crackers

Graham Crackers

After trying this version of graham crackers, you’ll never want to buy another package at the grocery store. These can make a quick and easy snack when dipped into a bit of peanut butter.

  • ½ cup softened butter (Pasture raised is preferred)
  • ½ cup brown sugar
  • 1/3 cup honey ( your local honey is the best)
  • 1 teaspoon vanilla
  • 3 cups organic, stone ground, whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup milk (cow’s milk or nut milk)

Cream together the butter and brown sugar until the color lightens. Add in the honey and vanilla and mix well.

Add the flour, baking powder, baking soda, and milk and mix well.

Roll out about a quarter of the dough at a time, on a lightly floured surface, until it is about 1/8 inch thick (or less).

Use a pastry cutter or a cookie cutter to cut the dough into squares or rectangles (or whatever shape you desire).

Place these on an ungreased baking sheet and bake at 350o for 15 to 20 minutes. They should brown slightly, so they end up being crisp. They can be returned to a warm oven to dry them out a bit if they aren’t crispy enough after baking.

Note: sugar or cinnamon sugar can be sprinkled on the crackers before baking, but they are delicious without the extra sugar.

Yield: almost 5 dozen 2 ½” square crackers.

Prep time: 45 to 60 minutes

 

Adapted by Jane Blaisdell. Original recipe from Better Homes and Gardens, 1980.

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Savory Tomato Jam

When autumn comes I am usually overrun with ripe tomatoes from my garden, and looking for ways to preserve them beyond basic drying and canning. This bit of jam adds a bright spot to winter entertaining, and you will be glad of the time invested to create it. The jewel-toned jam is at it’s best on a crisp cracker with cheese. 

TomatoJam

  • 5 pounds ripe tomatoes, any variety
  • 2 teaspoons lemon zest
  • 6 tablespoons lemon juice
  • 1 tablespoon fresh ginger, finely minced
  • 1/2 teaspoon salt
  • 5 cups sugar
  • 1 tablespoon coriander, ground and toasted

Blanch the tomatoes until their skin splits, then peel and cut in half on their “equator”.

Place a strainer over a bowl and lightly squeeze the seeds and juice into the strainer. Coarsely chop the tomatoes and place them into a large saucepan, with the reserved juice.

Add lemon zest, lemon juice, ginger, and salt. Bring to a boil and simmer uncovered, stirring occasionally, until the tomatoes are soft (about 15 minutes).

Stir in the sugar, increase the heat to medium-high and cook the jam, stirring constantly. Continue to boil the jam until it reaches 220°F.

Stir in the coriander and remove from the heat.

Pour into sterilized half-pint jars, wipe the rims clean, place lids and rings on the jars and process in a boiling water bath for 5 minutes.

yield: about 6 half-pints

prep time: about 2 hours

Adapted by Jane Blaisdell. Original recipe obtained from Chef Wendy Jordan.