FROM HEELS TO SPURS

From Heels to Spurs - The Stories

Basil and Fresh Lemon Pesto

My first attempt at pesto, when in my twenties, was in its purest form – with a mortar and pestle. I still enjoy making it that way. While smashing the basil and garlic, I daydream of seafarers in the Mediterranean who grew basil on their sailing ships, or an Italian mother in the mountains of Italy preparing it for her family one hundred years ago. Of course, these days we have food processors and the work is simplified. When I’m in the mountains, where there is no electricity, I’ve been known to mix a batch by hand but basil only grows there a couple of weeks per year. We get our first light freeze in August, and the last freeze is in July. Cowcamp is close to 9000 feet, and hot summer nights are a rare occurrence. This doesn’t prevent me from keeping some in the windowsill however. It allows for a basil leaf on the rare tomato that ripens on the vine, or to top one friends bring along when they visit from lower altitudes. I supply them with lettuce and greens such as swiss chard, which grow plentifully, in exchange for their warm weather harvest.

This pesto is a fresh and lively dressing for chicken, pasta, fish, pizza – whatever you fancy. But you must like lemon. The lemon replaces the olive oil in traditional pesto, and I think it improves it. Truth is, it’s a different flavor altogether. Almost everyone I’ve ever served it to prefers it to traditional pesto. Not only that, they begin craving it. The freshness of the lemon marries the aromatic basil, and results in a vibrancy that wakes up your taste buds on a hot summer evening.

This almost fat-free pesto is incredible with chicken. It works beautifully with the already roasted chicken you grab at the grocery store on the way home, or off your backyard grill. That’s how I eat this. They are perfect plate mates. Don’t get me wrong, it’s fabulous paired with the traditional pasta also, or pizza, cheese, or however you prefer your pesto. But I’m addicted to heaping it on chicken. It’s guilt free and tasty. Only about 15 – 20 calories per tablespoon. I’ve been known to use it as a spread too…when I’m warding off a carb craving and fail. It’s the lesser of two evils. Fat free pesto on Norwegian flatbread, or a chocolate icing topped cupcake….

If you like it, I strongly recommend making it in large batches when basil is in season and putting it in small Ziploc bags in your freezer. Farmers at market will sell you large quantities at a fraction of the grocery store cost off-season. I make enough to last all winter. It keeps beautifully, and is a pleasant surprise in mid-winter. It’s also great to have on hand when guests catch you off guard.

I work hard to refrain from carbs in the warmer months, and have been loyal to this pesto since Rosie Daley was Oprah’s chef many years ago. The original recipe comes from her book, ”In the Kitchen with Rosie.” You may still have it on your bookshelf. I’ve changed it over the years. Sometimes I want more lemon flavor, depending on the lemons, sometimes different cheese. This is a recipe that develops to your taste as you make it, and I urge you to do it as well. I love this pesto when the lemon bursts in my mouth. When you think it’s just as you like it, put some in a small dish and add more lemon. Then taste it again. Push yourself to the lemon limit, and then work backwards. That’s what I do.

It is possible to put everything in the food processor at once, and just let the machine run. It won’t hurt it. Over the years, I’ve learned to chop the garlic first. This prevents large pieces of garlic from being left in the finished product. I hate when that happens. I’ve always blended the cheese in by hand with a wooden spoon after everything else is blended, but it’s not necessary. Doing it by hand makes me feel more connected to the food somehow, and to the recipe’s original roots. Do whatever makes sense for you. Or try both and then decide. As much as I love my appliances, there is pleasure in chopping garlic, kneading bread, and mixing ingredients by hand. It not only connects me more to the food, but also to my ancestors – to those who came before me. The idea of preparing food in just the way my great-grandmother did connects me to something bigger than me. I love that thought.

I hope you like it!

Here’s how you make it:

1 1/2 cups fresh basil leaves

2-5 garlic cloves, peeled

1 Tblsp extra-virgin olive oil (optional, if you don’t want to use it, just add lemon instead)

1/4 cup walnuts or pine nuts

1/4 cup Romano or Parmesan cheese

1/4 cup freshly squeezed lemon juice (I keep extra lemons on hand in case I want more)

Directions:

Put the garlic in a food processor with the 1 Tblsp olive oil or lemon juice and process until chopped fine.

Put the basil in and drizzle the lemon juice slowly with the machine running.

Add the nuts.

Add the cheese in the machine or mix it in by hand. I prefer doing it by hand because it creates a less pulverized, more rustic texture.

It’s a matter of personal taste. Do whichever you prefer.

Now check the consistency, and if you think you’d like more lemon, add it now.

Enjoy!

It’s not just for pasta anymore!

Apr 19, 2012 | Categories: From Heels to Spurs - The Stories | Leave A Comment »

Previously

A Sunomono. Chilled Spinach with Soy, Sesame, and Ginger.

Apr 12, 2012 | Read | Discuss

I like to think when Catherine DeMedici, Queen of France in 1533, was served a meal in which her bel

Pasta with Green Olive Sauce

Feb 21, 2012 | Read | 4 Comments

“I come bearing an olive branch in one hand, and the freedom fighter’s gun in the other.

These twin calves were just born, under the full moon. They're getting some colostrum to give them a head start in life, and a better chance of making it through a cold, winter night.

Revisiting Tapioca Pudding. With Coconut.

Feb 13, 2012 | Read | 1 Comment

I’m ashamed to admit I abandoned tapioca when I was ten because it reminded me of baby food, a

The Recipes

Roasted Parsnips with Lemon, Olive Oil, and Cumin

Roasted Parsnips. Who knew? The first bite out of the oven made my heart jump. One of the most delightfully fresh flavors ever. I’m not exaggerating one bit. The medley of cumin, lemon and olive oil roasted into these fall root vegetables make them a year round must for me. Plus, in Roman times they were considered an aphrodisiac. I believe them.

They went so fast I had no time to set up a real shot. I'll replace this photo when I make it again. You have my word. Waiting to post was an option, but I couldn't. Food worth sharing must take precedence over photograph vanity. It's the right thing to do.

Buying locally grown food and eating seasonally is important to me. It just makes sense. Parsnips are perfect for winter storage in the root cellar when nothing grows. They are going in the garden immediately. Parsnips are frost tolerant, making them an ideal vegetable to grow in Idaho where we have a short growing season, but not well suited to rocky soil because of their root structure.

Gardeners suggest they taste best after the first frost, not unlike kale, cabbage and other vegetables. Waiting to eat a vegetable out of the garden after the first frost brings a satisfaction akin to waiting for a fine wine or cheese to age, but shorter. The first frost sweetens them by converting the starch to sugar. The cold will transform many bitter vegetables, such as kale and brussel sprouts. As a Norwegian, I can relate to that.

Parsnips are popular in Norway, where the winters are long. We often ate them growing up but they didn’t taste like this. Parsnips are a relative of the carrot, but sweeter and more nutritious; rich in potassium and high in fiber. Eat some when you have those middle of the night leg cramps. This is an ideal healthy snack too. I’m curious how long they will retain their flavor and freshness stored in the refrigerator.

The original recipe is from Kitchen of Light, by Andreas Viestad. His version tops the parsnips with salmon roe and a sauce made with olive oil, parsley and garlic, which sounds interesting. It’s something to try after the next trip to Ikea, where they sell Swedish salmon roe. Clearly, I like it my way – even if it was accidental.

As you can see, these baked too long resulting in an almost caramelized base. They were delicious. The caramelization created a textural contrast between the soft, meaty interior and the sweet, smoky, and chewy exterior. Wonderful. I’ll make them again without crisping them and report back on the results. The infusion of lemon and olive oil, combined with the cumin – which I loaded on rather heavily – created a sweet, light, and complex flavor that brightened my senses. The best way to describe this is happy food.

This recipe has not yet been cowboy tested, but two adults and one teen tried it. They reacted like I did. Their eyes opened wide and they said, ”Whoa. What is this? It’s delicious!” These parsnips light people up. That’s something I never thought I’d hear myself say.

It bakes for 40 minutes, but if you don’t want them to burn (I prefer caramelize), keep an eye on them after 35 minutes. Do as I say, not as I did – if you want them to look prettier.

I roasted only two parsnips. Just to test the recipe. I will never make that mistake again.

Here’s how you make it:

Ingredients:

2 parsnips, peeled and halved

2-3 tsp ground cumin

3 tablespoons fresh lemon juice

3 tablespoons olive oil

2 tablespoons finely chopped fresh parsley (I used both fresh and dried)

1 garlic clove, minced fine

Directions:

Cut parsnips in half, lengthwise. Cut off the top.

Place parsnips in a small baking dish.

Rub half the cumin into the flesh

Combine olive oil and lemon. Pour it over the parsnips.

Sprinkle garlic, remaining cumin and all the parsley over the parsnips. Try to keep it on the parsnips.

Bake at 400 for 40 minutes.

Enjoy!

Photo: Maine Food and Lifestyle: http://blog.mainefoodandlifestyle.com/2010/05/spring-dug-parnsips-worth-the-wait.html

Apr 05, 2012 | Categories: The Recipes | 1 Comment »

Salted Caramel Chocolate Coconut Mousse

I’m almost embarrassed to post this here. It’s just too easy – a no brainer. The best part is the result - a rich, creamy, gluten-free dessert everyone will love.

Here are the ingredients:

1 can coconut milk (NOT lite)

2 packages Starbucks Salted Caramel Hot Cocoa

That’s it. No joke.

It wouldn’t hurt to add some freshly whipped cream. Take it over the top. Go for it. Or not.

I whipped up some other flavors too. Plain hot chocolate and mocha were ok, but not nearly as good as this. The salted caramel qualifies it as an elegant dessert and out of the ordinary. To top it off, this hot chocolate has tiny caramel pieces that offer themselves to you with each bite – a perfect addition. This is perfect for a night at home or to bring a dinner party to a simple, but elegant close. Tease it with a caramel sauce or white chocolate syrup to take it up a notch.

The mix has Madagascar vanilla powder and ethically sourced cocoa powder, with salty overtones. It’s good…something even a cowboy would love.

Here’s what you do:

1. Open a can of Thai coconut milk and place it in the fridge overnight or throughout the day. This allows the liquid and coconut to separate, leaving you with thick, creamy coconut for your mousse.

2.After a few hours, scoop out the coconut from the top of the can and place it in a bowl. Leave the liquid at the bottom in the can.

3. Add two packets of the hot cocoa and stir to combine. When the coconut and cocoa are well integrated, whip it with a whisk until it’s light and airy. If it’s too thick for your taste, add some of the liquid from the can – one spoon at a time until you reach your desired consistency. Use the rest of the liquid for something else. Each time I’ve made this it stands up perfectly without any liquid. If you want it stiffer – put it in the fridge for 30 minutes.

Enjoy!

Apr 02, 2012 | Categories: The Recipes | Leave A Comment »

Pasta with Green Olive Sauce

“I come bearing an olive branch in one hand, and the freedom fighter’s gun in the other. Do not let the olive branch fall from my hand.” -Yasser Arafat

Olives are worthy of headlining at any table. They invoke dramatic imagery of ancient cultures and rituals. In the community of food, they are the elders, the wise ones. Olives have not received their due respect in American culture, particularly when drowning at the bottom of a martini glass, or lost in a sea of tomatoes. This dish is retribution for the olive. It places it where it belongs – as the main attraction.

Olive trees are one of the oldest cultivated trees known to man, tracing back to 3000 BC. The olive trees on the Mount of Olives in Jerusalem are estimated to be over 2,000 years old. The olive tree is significant in the Bible, the Quran, and the Book of Mormon. It is the olive leaf the dove brought back to Noah to assure him the flood was over. The Prophet Mohamed refers to it as ‘blessed,’ instructing his people to massage their bodies with it. Ancient myths use olives as symbolic gestures for good throughout history. Olive oil has long been considered sacred, used in ancient Greece and Israel to anoint kings and athletes. It burns as the eternal flame of the Olympic games, and winning athletes are adorned with its leaves. The olive tree has consistently been the symbol of peace, purity, wisdom, glory, power and fertility since before history as we know it.

If you like olives and garlic, I think you’ll love this. Being in New York City this year has had some advantages. One is well-stocked olive bars in every grocery store. This recipe intrigued me but I didn’t have high hopes. It aroused my curiosity just enough to take a stab at it. It is one of my favorite meals this year. I don’t know if it was the element of surprise, or it’s simply that good. The recipe below is adapted from Mario Batali’s cookbook, Simple Family Meals. So far, I love this cookbook.

It was so good, in fact, it inspired me to brush up on the olive. I armed myself with knowledge to seduce my Idaho guests because serving cowboys a dish of green stuff on a bed of noodles isn’t the easiest thing to do. If you think real men don’t like beige food, wait till you serve them green food. The word green has many connotations in this culture. To some, it conjures up images of John Deere tractors and that is never bad. Every boy grows up wanting one. On the other hand, some farmers and ranchers associate green with people trying to extinguish their life on the land. In these cases, green doesn’t carry much weight. That said, most farmers and ranchers have come to understand their lifestyle and practices, particularly when sustainably harvesting renewable resources from the earth, are green compared to many of our city ways. It’s my guess it won’t be long before late adopters proudly call themselves green too. This dish might propel them forward faster. My bet is it does.

I used white pasta for this, even though I stick with whole wheat or spinach pastas for the most part. It seemed a shame to lose those beautiful olives to a background of brown. Feel free to use whichever you prefer. The combination of textures make this dish divine, with support from the garlic and anchovies. And, whatever you do, don’t let the anchovies scare you out of trying it! This is a ‘no ingredient left behind’ meal. Each ingredient has it’s own special place at the table. You don’t have to tell anyone they’re in there.

I made this dish for friends at the ranch this weekend and used a store brand jar of large green olives. Olive bars are hard to find in the mountains of Idaho. It was still good, just not as good. If possible, take the leap and find good green olives. I filled a container with a medley of Italian olives at the olive bar when I made it the first time. The olive bar didn’t specify olive names, so I couldn’t take Batali’s suggestion. I made the bread crumbs by simply crumbling up old whole wheat bread into a frying pan heated with olive oil. I toasted it till golden brown, and called it good. And it was. This recipe reminds me of puttanesca, replacing tomatoes with breadcrumbs. I love puttanesca and think I love this more.

Here’s how you make it:

Ingredients

1 Tb plus 6 – 8 Tb extra virgin olive oil, plus additional for drizzling.

1 1/2 cup fresh breadcrumbs

6 large garlic cloves, thinly sliced

10 salt packed anchovies, drained and chopped or 1 can anchovies, chopped and undrained. Add anchovy oil to pan.

1 teaspoon hot red pepper flakes

2 cups chopped, pitted Cerignola olives or other green olives (About 22)

salt and freshly ground pepper

3/4 pound spaghetti or angel hair pasta (I used angel hair and prefer it to spaghetti)

1/4 cup chopped Italian parsley, optional

Directions
Bring 6 quarts water to a boil in a large pot; add salt if desired. It’s not necessary.
Meanwhile, in a small to medium sized skillet, heat 1 tablespoon olive oil over medium heat until very hot. Add breadcrumbs, or crumbled bread, and toss until golden brown; transfer to a plate and set aside.

In a large skillet, heat remaining 6 tablespoons olive oil over medium high heat until very hot. Add garlic and cook until beginning to turn golden brown, about 2 minutes. Add anchovies and red pepper flakes; cook, stirring, until anchovies have dissolved.

Stir in olives, reserving a few for garnish; cook for 3 minutes allowing the flavors to blend

Add pasta to boiling water and cook until it is almost al dente according to package directions.Take pasta out early, you will cook it further when added to the skillet.

Drain pasta and add to skillet.

Place skillet over medium heat and toss until well combined, about 1 minute. Serve immediately.

If pasta seems dry, add more olive oil to coat pasta. Garnish with reserved olives and parsley, and serve.

Enjoy!

Feb 21, 2012 | Categories: From Heels to Spurs - The Stories, The Recipes | 4 Comments »

Banana Chocolate Almond Oatmeal Whole Wheat Cookies. Seriously Good.

The cookie jar was empty with no time to run to the store so I gathered up what was on hand. I found bananas, bacon, chocolate, oatmeal, almonds and anchovies. Anchovies were voted off the island first. I almost created a chocolate, banana, and bacon treat but it was a little too out of the box for a sleep deprived crew. These cookies are the happy result of what remained. Their redeeming qualities – oatmeal, almonds whole wheat, and banana - outweigh the fact they include butter and some sugar. They’re light, airy, soft, chewy, and good. The almond flavor combined with the banana and chocolate is well placed. I think I’ll try ¼ tsp pure almond extract when making them again because the hint of almond makes me yearn for more. It entices me to keep eating, wanting to follow it to a land of marzipan. Perhaps it’s the subtle tease that excites me. You know how we are.

There are traditions during calving season that mimic Christmas eve. Someone is on duty all night long, checking on the cows and newborn calves every two hours. It is a frigid, lonely job. Cookies and milk are left out for whoever stops by the cabin or barn during those hours. They might not come down the chimney but, like Santa, the fireplace is their first stop.

The place I call home on a working ranch is not the home I ever imagined. During busy times such as calving season, the kitchen counter is not home to only food items. Binoculars and a flashlight are kitchen staples for a few reasons. A careful eye must be kept on cows preparing to give birth in case of breach or a difficult labor. There’s also the chance a wolf, mountain lion, or group of coyotes take a stroll through the baby calves. Or to your front door. Each door has a gun propped up next to it just in case. The visitors are not shot at. If livestock are threatened, the gun is used to send a warning shot to scare off the predators.

Jack Daniels sits out for any stoppers-by who need warming up. It’s also used for medicinal purposes – to ward off an evil spirited cold for those hard at work. They swear by it. One shot and a hot, steamy bath will knock out any illness threatening to take a cowboy down. At least that’s what they think. Emergen-C is my drink of choice, but I’m the lone minority. I’m known to withhold a shot of Jack until they drink a shot of Emergen-C. Bribery works. When the cold disappears, they are convinced Jack Daniels did the trick but we know the truth.

If you like bananas and almonds, you’ll like these cookies. They’re my favorites today. If you have any problems with them, or discover an improvement to the recipe, let me know. I’m here to learn.

Banana Chocolate Almond Whole Wheat Cookies www.fromheelstospurs.com

Here’s how you make them:

Ingredients

1 cup mashed, ripe, blackening banana
1 ½ cups whole-wheat flour
1/2 cup butter (2 sticks) (at low altitudes, you can omit butter by 1/2 stick)
½ cup packed brown sugar
½ cup white sugar
1 tsp. baking soda
½ tsp. salt
2 eggs, medium or large (use one if you have extra large eggs)
1 tsp cinnamon
½ tsp nutmeg
1-cup milk chocolate chips
1 ½ cups quick cook oatmeal
1 cup sliced almonds

(I think I’d add ¼ tsp pure almond extract if making them again. I haven’t tried it though. Do it if you’re feeling adventurous and let us know how it was)

Directions

Mix the flour, baking soda, salt, cinnamon, nutmeg and oatmeal in a seperate bowl. Use a whisk to blend it well.

Cream the butter and sugar until well combined and light.

Add eggs, one at a time, to the butter and sugar mixture. Continue mixing while adding eggs.

Add banana. Blend until thoroughly combined.

Add the dry mixture to the wet mixture, a little at a time until completely blended.

Mix in the chocolate chips and the almonds.

Dough will be wet and sticky. If it is too sticky to handle, add some flour.

Drop by the spoonful on a cookie sheet.

Bake for 15 – 16 minutes at 375. High Altitude, bake at 400. Until the edges are a golden brown. They looked much lighter than this when they came out of the oven. The continued baking as they cooled.

Enjoy!

Feb 20, 2012 | Categories: The Recipes | 1 Comment »

A Savory Bread Pudding – Vintage Food

When I hear the word Savory, I think of an important mentor and friend, Allan Savory, who founded Holistic Management. Working with him changed my life on many levels, including how I understand the natural world. I will post more about this in the future. In culinary terms it can refer to the herb savory, delicious on green beans straight out of the garden; or simply describe a pleasant flavor or aromatic. In this case, savory is bread pudding that is not sweet. This bread pudding is full of whole grains, vegetables, fresh herbs, and cream (or milk, if you prefer). It is winter comfort food that nourishes your soul, while filling your stomach.

I wasn’t sure about it at first – but I like living on the edge. I dress the same way. If something is a few degrees from normal, I’m compelled to try it on. More often than not, it becomes my favorite piece of clothing. Personal expression has always been important - as long as it’s not off-the-chart weird. The same principle applies to cooking. The idea of grains, vegetables and dairy baked together with fresh herbs sounded logical and tasty…and vintage. It’s the perfect dish to use remainders of last week’s grocery shopping, when your eyes were bigger than your stomach. I threw in what I had on hand. That’s the beauty of it. After tasting it, I served it with a romaine salad and olives. Next time chopped olives are going in too. Sausage would kick it up a notch ..hot Italian if it were me – but I’m from Brooklyn. Anything hot Italian sounds good to me. This is the vegetarian version…but not vegan or gluten-free, by any means. Brown the crumbled meat from a sausage or two and throw in if you like. This is hearty cowboy food.

At first bite, my guests appeared hesitant, but the next bite revealed they were broadening their expectations of bread pudding. It’s all about managing expectations. And relationships. My relationship with bread pudding has now expanded. I believe we’ll be lifelong friends when comfort food is called for. I sent what was left home with my guests, and they’ve since asked for the recipe. They said they couldn’t stop eating it, and pleaded with me to make it for them again. They said it was even better the next day.

Here’s how you make it:

Note: You will bake this in a water bath. This requires a pan larger than the one you’re baking the pudding in.

thyme
nutmeg
rosemary
salt and pepper

butter or olive oil, to your preference.

10 – 12 slices whole grain bread, day or two or three old is great too.

1-2 garlic cloves, minced

2 leeks, sliced thinly (white and light green part only)

1 large fennel bulb, chopped

1 red bell pepper, chopped

1 package mushrooms, sliced. Whatever kind you prefer.

a handful of asparagus spears, sliced in 1-2 inch pieces

1 bunch greens – spinach, swiss chard, etc.

2 cups grated cheese – gruyere, fontina, or white cheddar (I used gruyere..so good!)

1 cup asiago, romano OR parmigiano reggiano, grated (whatever you like or have on hand)

6 – 8 eggs

1 cup heavy cream

1-2 cups milk

Directions

Preheat oven to 375 degrees.

Butter a 9 x 13 baking dish or large casserole. Set aside.

Cut bread into quarters, or large cubes. Toss with herbs, salt and pepper to taste. Sprinkle and toss with a pass of olive oil. Spread the bread cubes in a single layer on a rimmed baking sheet. Bake in oven for a few minutes until they are lightly toasted, turning occasionally. Just enough to firm it up to withstand the soaking without falling apart. Place in the baking dish or a large bowl.

Saute the leeks, garlic, red pepper, fennel in olive oil or butter until soft. About halfway through (7 minutes or so), add the mushrooms and sauté until soft, another few minutes. Add this mixture to the bread.

Blanch the asparagus pieces for one minute, and remove from water. Add the greens for just a moment to soften them, but not turn them dark green. Add these vegetables to the bowl.

In another bowl, whisk eggs. Add the cream and milk and whisk until very well combined. Whisk in spices to taste. Add cheese and one half the parmesan, romano or Asiago. Add the liquid mixture to the pan or bowl with the bread and vegetable mixture. Be sure to immerse all the bread. I do it in the pan to reduce clean-up, but you may prefer to use a separate bowl. It’s up to you. It’s most important you are comfortable with cooking…and do it your way.

Let the bread soak in the liquid mixture for a few minutes. Sprinkle the remaining cheese over the top. Cover with foil. Place baking or casserole dish in a large baking dish and fill it with water until the water reaches halfway up the side of the dish. Remove the foil during the last 15 minutes of baking to brown the top. Bake at 375 for about one hour., or until the center is firmly set.

Let is rest for 15 minutes before serving. Serve with salad, olives, sausage…whatever you fancy! Enjoy!

I posted both pictures here. I didn’t know which one I liked best. Which one do you prefer?

Feb 19, 2012 | Categories: The Recipes | 4 Comments »

Hot Cowboy Beans with a Twist. Of Ginger. Lots of it.

This is a classic ‘from heels to spurs’ dish. It crosses cultural, nutritional and culinary boundaries, meeting in a perfectly wholesome and flavorful meal, even if not as pretty as some. For years, I worked with polarized groups in conflict over land issues, each side often standing for important values that sustain us. One of the most polarized of these groups are environmental activists and ranchers.This dish brings them to mind. It wears Birkenstocks and cowboy boots, with a touch of class. Granted, it strays from traditional cowboy beans just as it strays from a whole foods café. The dish is greater than the sum of its parts – a win-win. True collaboration on a plate.

This is one of many reasons collaboration on land issues is a good idea. We can maintain open space while stewarding the land. Looking out the door this morning as the sun came up:

A few babies and their mothers feel the first light of day and begin to stir. Idaho's Lost River Range looms above them during a rare, snowless winter.

This recipe is adapted from one of my newer cookbooks, Bean by Bean by Crescent Dragonwoman (I wonder what the story is behind her name). I’ve only tried a few recipes to date, but the author’s knowledge and sense of adventure with the lowly bean fascinates me. She has uncovered countless bean recipes from around the world, adapts some, and shares them with us. She also shares stories and recipes of friends that inspire or touch me.

A cherished friend, author, and nutritionist, Daniella Chace, taught me a great deal about beans over the years. Did you know, if eaten regularly, beans speed up your metabolism and no longer cause gas? Add to that, they are low in calories and cost. Beans, when paired with whole grains such as brown rice or whole grain bread, are a complete protein – you don’t have to eat them together, anytime the same day is fine. Beans are a fantastic source of fiber, minerals and other nutrients; rich in iron, magnesium, B vitamins – including folic acid. These are important, life-sustaining qualities. They are cowboy wisdom at its finest.

One last thing about beans. Beans are legumes, as are peas and alfalfa. They are powerful natural nutrients for the soil. Healthy soil is the foundation for life on the planet and, in my opinion, should be our first environmental concern. Legumes fix nitrogen in the soil, thereby feeding the soil as it grows. This is quite a feat. A truly cyclical life form – giving back as it receives. I think I’m falling in love with the bean. I love reciprocal relationships.

Here’s how you make it:

Ingredients

3 Tb olive oil

2 large onions

1/4 cup loosely packed, grated fresh ginger (yes – 1/4 cup )

5 – 6 cloves garlic

1 small hot jalapeño or Serrano chile, diced (more or less based on your heat preference)

1 15 oz can diced, fire-roasted tomatoes with liquid (I love Muir Glan Organic Fire Roasted Tomatoes, and buy it by the case from Amazon so it’s always on hand. Getting to a large grocery store that carries specialty items isn’t easy at the ranch, and carrying heavy grocery bags in Brooklyn on the walk home is not my favorite thing to do.)

1 4 oz can diced green chiles (fire roasted)

1 can garbanzo beans, drained well (save the liquid)

1 can black beans, drained well

1 can red kidney beans (I didn’t use them - none on hand)

1 can white hominy (posole), drained well

1 bunch fresh cilantro, stems off and a few leaves reserved for plating.

Directions

Saute onions in olive oil until limp.

Add garlic and jalapeño. Cook for a few minutes, then add ginger for another minute.

Add tomatoes and green chiles. Allow them to heat through.

Add beans. Cook long enough to allow the flavors to blend, and heat through. About 20 minutes, stirring occasionally.

Stir in the cilantro towards the end of cooking.

Top with reserved cilantro.

Serve with hot polenta or brown basmati rice. And hot sauce for the brave.

If locals are coming for dinner, I’d serve a steak alongside.

Enjoy!

Note: This dish does not have much liquid, so stir to prevent burning. If it seems too dry, use some of the reserved liquid from the beans to moisten it while cooking. If you prefer, add a little vegetable broth to deepen the flavor.