Challenge Day 6

Strong Coffee and a tasty Epplant and Capsicum Frittata for breakfast. We are under budget and certainly eating well and cleanly. It's looking like a very busy night at Cress.

Tomazin Farms Eggplant & Capsicum Frittata made with the "cage-free" eggs bought on sale.

Challenge Day 5

Even though the date above shows that its Saturday, what follows is our day as it unfolded  on Friday after Independence Day. Cress is open for dinner tonight. In some sense it's a typical day for us. We made some long grain brown rice for lunch, but didn't have the time to eat any. We did grab a slice of bread on our way out. Hari had seafood delivery followed by the usual afternoon of prep. Jenneffer caught up with her Medical Practice, updated the myriad of Cress Events on Facebook and Twitter before she joined the kitchen during dinner service. Before we knew it, it was 9:30 pm and the last guest has been served. We left our able and dedicated staff to finish up as we dashed home. Normally, we would have wandered over to socialize with our friends at The Elusive Grape and needless to say, a great time would have been had. Instead, Jenneffer made us dinner and it was fabulously decadent, comforting, and satisfying all at once. "Teriyaki" squash and eggplant over brown rice, and french fries. Doused by, of course, a store bought Scotch Bonnet hot sauce.

Russet shoe strings getting GBD (golden brown delicious)

Deliciously crisp and salted

Home Made Frozen Berry Yogurt : Step 1 

Home Made Frozen Berry Yogurt : Step 2

Home Made Frozen Berry Yogurt : Step 3

Hari fell asleep watching some food shows followed by late night talk shows. Jenneffer read and wrote about wine until about 2 am.

Challenge Day 4

It is Independence Day in the United States and everyone around us is posting or tweeting about some exotic location at which they have begun ushering in the festivities. We are having a tranquil day at home surrounded by our loving pets and trendy music. It looks beautifully sunny outside. Normally, on this day, we would be in the company of friends and/or family indulging in decadent wine and food. So, instead of wallowing in the mile about the fact that we couldn't drink any alcohol or indulge in a lavish meal, Jenneffer in her naturally creative spirit made some delicious mocktails "Black and Blue Shrub". The Asian Spinach (Tatsoi) and Arugula from Tomazin Farms are looking a bit wilted in the refrigerator so they became the foundation for our healthy and tasty lunch creations (recipes to follow). Jenneffer has already begun making frozen berry yogurt using our home made yogurt.

Asian spinach and arugula sauce simmering

Blended Sauce finished with an ounce of cold butter

Whole Wheat Angel Hair Pasta Tossed in Sauce, Extra Virgin Olive Oil, Sharp Cheddar

Jenneffer's Mocktail: Black and Blue Shrub

For dinner, we are thinking everything home made pizza with grilled eggplant, roasted tomatoes, the spinach-arugula sauce as our base and a touch of melted sharp cheddar cheese. A movie at home (we watched "The Dictator" by Sasha Baron Cohen) during which we chuckled occasionally, a couple of episodes of The Twilight Zone followed by hearing the neighborhood fireworks. Happy 4th everyone!

Rolling Out The Home Made Dough (amazing how far a 5lb bag of Bread Flour will go!)

Roasted Eggplant, Tomato Paste, Sharp Cheddar, Extra Virgin Olive Oil, Hot Sauce

Tatsoi-Arugula Sauce from Lunch, Sweet & Hot Capsicum, Extra Virgin Olive Oil

The Duo Done

Jenneffer set a beautiful table outside flanked by Olga, Havana, and Jasmine

Challenge Day 3

This morning, after a strong cup of coffee and making sure Olga (Aging Great Dane), Havana (Aging Maine Coon), and Jasmine (Black and White Tuxedo) were well fed, Jenneffer read more about wine and went in to see her patients. Hari has begun making the Ciabatta Dough. We're thinking sandwiches for lunch or dinner interspersed with other healthy snacks. So, that was the plan, but as it turned out, after the bread was made, it tasted good enough that a few slices comprised lunch! Jenneffer came home around 3 pm from her practice, changed quickly and as she has been, came to the Cress kitchen to be be my sous. We got through service and came home finally around 11 pm. Jenneffer had a large salad comprising while Hari made two sandwiches with the delicious Ciabatta, tomatoes  lettuce, some extra virgin olive oil, and some cheddar cheese. Delicious, filling, and preservatives-free! Tomorrow is July 4th, Cress is closed. Everyone is celebrating. Its going to be challenging without being able to have at least a glass of wine. Very challenging. But, we will persevere and stay focused.

The Sponge (Starter)

The Dough (Sponge, Flour, and Salt)

The Dough Proofing

The Make-Up (handle the dough as little as possible)

3 Beautifully Tasty Ciabatta loaves

Here is the recipe for this version of the Ciabatta. Note that this is a soft interpretation ideal for sandwiches and dipping.

RECIPE: Ciabatta Bread

INGREDIENTS

PROCEDURE

Challenge Day 2

Jenneffer is off to see her horses Movido and Dorotheos before she heads in to see her patients. Hari's made phone calls to prospective new hires in the kitchen. We have a lot of deliciously spicy red beans left and it will probably be on the menu in some form tomorrow. Today, we will bake some bread at home, Perhaps in the style of a Ciabatta. Meanwhile, the fresh vegetables from Tomazin Farms are getting a "ratatouille" treatment. We might just eat it with the bread we bake or perhaps on some whole wheat pasta. The Yogurt that was started yesterday is probably 4 hours from being there. We have a gallon of delicious home made low-fat yogurt.

A "ratatouille" with Tomazin Farms eggplant, summer squash, red onions, etc.

So, the day progressed unexpectedly. Deliveries all day long at Cress, followed by a fair bit of preparation and we didn't have the time to bake any bread. Jenneffer and I worked the kitchen on a steadily busy Tuesday helping at least three friends celebrate birthdays and many guests celebrate anniversaries. We finally came home around 11:30 at night and dug into the rest of the red beans, the ratatouille, some store bought hot sauce, and the yogurt which needed a bit more time. We can safely say that we stayed well under our daily budget!

Here is today's healthy seasonal recipe:

RECIPE: Moroccan Inspired Ratatouille

INGREDIENTS
1 cup medium diced eggplant
1 cup medium diced summer squash
1 cup medium diced ripe tomatoes
1 cup medium diced red onions
1/2 cup pitted Kalamata or Green olives (rinse in water to remove excess salt)
1/2 cup Moroccan or Spanish capers (rinse in water to remove excess salt)
1/4 cup chopped dried prunes
1/4 cup dried cherries
1 tsp minced fresh ginger
1 tsp minced fresh garlic
1 slice orange
1 slice lemon
1/4 cup chopped flat leaf parsley
1/4 cup chopped cilantro
1/4 cup chopped mint
1 oz red wine vinegar
1 oz light brown sugar
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
extra virgin olive oil, as needed
kosher salt, to taste
ground black pepper, to taste

PROCEDURE
In a large shallow (saute) pan, heat some extra virgin olive oil on a medium flame. Once the oil is hot, add the onions and cook for a minute, Next add the eggplant and cook for a couple of minutes. Next add the mushrooms and cook for a minute. Next add the squash and cook for a couple of minutes. Note: It may be necessary to add more olive oil as needed because the eggplant and mushrooms will tend to soak up the olive oil very quickly. Also, season lightly with salt and pepper in stages to bring out the flavours. Now add the ginger and garlic and stir for 30 seconds. Now add the citrus slices. Next, add all the dry spices and stir for about a minute. Now add the tomatoes, red wine vinegar, brown sugar and dried fruit. Stir and cook on a low heat ensuring that all the vegetables hold their integrity, but are cooking through. Add the olives and capers and stir. Taste the mixture to make sure that the flavours are balanced. Adjust the seasoning if desired. Switch off the flame when the desired harmonious flavor is reached and all the vegetables are properly cooked without disintegrating to nothing. Finish with all the chopped herbs and some more high grade extra virgin olive oil.

This version of ratatouille may be served as a side dish or as an entree with some crusty baguette or flat bread like pita, naan, or injera.

Challenge Day 1

Our day began around 7:30 am. Jenneffer has gone to her practice (The DeLand Food and Leg Center) and in between seeing patients is being interviewed by the Volusia-Flagler Business Report for her role as an Influential Woman in Business in our area. Hari has called Bill Tomazin (The Barefoot Farmer from Samsula, FL) and put an order in for a variety basket of fresh vegetables. We have also made a list of essential and useful ingredients to design our menus for the next 6 days. Hari is off to pay Cress Bills and pick up groceries. We will update this post throughout this the first the day of our food stamp challenge where the emphasis is to live on a SNAP Daily budget but to eat cleanly and utilize as many fresh and local ingredients as possible.

$25 worth of Fresh Produce from Tomazin Farms (The Barefoot Farmer, Samsula, FL)

$15.07 for other groceries from the local discount grocery store.

Hari has started to re-hydrate the red beans and we are making yogurt from the milk.

Spicy Red Beans with Fresh Tomazin Farms Hot peppers & Vegetable Stock, and Long Grain Brown Rice

RECIPE: Spicy Red Beans

Servings: 8

INGREDIENTS

1 lb dried red beans

water: enough to cover the red beans to twice its volume

1 large red onion, diced

2 green bell peppers, diced

2 fresh habanero peppers, diced

2 fresh jalapeno peppers, diced

1 bulb garlic, peeled, minced

1 dried bay leaf

2 tbs tomato paste

1 lb vegetable stock made from the trimmings of the onions, peppers, and parsley stems

12 oz can stewed tomatoes

1 tsp dried oregano

2 tbs cumin powder

1 tbs cayenne pepper

1 tbs coriander powder

1 tbs store bought (or home made) jerk paste

1/4 cup extra virgin olive oil

1 bunch flatleaf parsley, chopped finely

kosher salt and freshly ground black pepper, to taste

PROCEDURE

Start by covering the dried red beans to at least twice its volume in water and bringing to a low simmer. Switch off the heat and let the beans re-hydrate for 4-6 hours. Drain the beans. Saute the peppers, garlic, and onions in the olive oil. Season with salt and pepper. Add the jerk paste, bay leaf, and the dry spices. Stir for 3 minutes on low heat. Add the tomato paste and stir for 2 minutes. Add the red beans and stewed tomatoes. Cover with the vegetable stock adding more water and re-season as necessary. Cover and simmer, stirring periodically for 3 hours. Finish with fresh parsley and season as needed. 

Serve over steamed brown rice and fresh home made or store bought plain yogurt.

Sunday before the Challenge

Today, will be our date day with brunch with friends, a movie/documentary at the Enzian, more food and drink somewhere and then, we begin our challenge tomorrow. We are looking forward to this one and will post healthy recipes using fresh and sometime local ingredients daily.

The day began with a relaxing brunch with good friends at The Vineyard Wine Company followed by the documentary SOMM at The Enzian Theater. The documentary inspired laughter, admiration, and even sadness from the audience. As I reflected on the movie, I started entertaining the idea of pursing the Certified Master Chef (CMC) certification of the American Culinary Federation. This is a grueling 8 day test and there are fewer than 70 CMC's in the USA! Jenneffer and I will have a long and serious chat because to attempt it is to give an incredible amount of oneself and this has the potential of putting  a tremendous amount of pressure on one's relationships. I don't know. Right now, its just a thought, albeit, a serious one.

We finished the evening by indulging in more wonderful wine at The Wine Room followed by a nice dinner at Luma on Park.

We returned home knowing that tomorrow would begin a six-day challenge that would be hopefully be trans-formative as well as offer some value to those of you who follow us.

Day Minus 3 until we begin our Food Stamp Challenge in response to the US Senate's defeat of The 2013 Farm Bill and cutting funding for the SNAP (Food Stamps) Program. For more information on Hunger in America and multiple viewpoints about The 2013 Farm Bill (which includes a lot more than just the SNAP program), please visit this web site whose organization is headed by Chef and Activist Michel Nischan

Wholesome Wave 

No Kid Hungry

Note that during our challenge from July 1 through July 6 (including the highly celebrated 4th of July), we will be consuming only locally sourced or Fresh ingredients and survive on $6.67 per day. And...be without alcohol.

Please look for our daily posts and should you be so inclined to join us during part or even the whole period, please feel free to share your experiences here.

By the way, we did this last year during Hunger Action Month and here is a one-page "blog" of our daily experience:

Cress-DeLand Food and Leg Center Food Stamp Challenge: (September 11-17, 2012)