Hair Donation for a Good Cause

This is completely off topic for a cooking blog, but thought you might enjoy.  Last Sunday I cut off 8 inches of hair to donate to Pantene Beautiful Lengths – wigs for cancer patients. Be sure to check them out if you’re interested in growing and donating your hair.

I grew my hair for 2 years.  It was well worth it.  October is Breast Cancer Awareness Month, so think pink and consider donating your hair!

Now I have less hair to pull back and put up when I’m cooking. There’s the connection.

Hope you enjoy my video.

 

How to Roast Pumpkin Seeds

 

3 Pumpkins

 

Tonight we carved our pumpkins that we bought from a local pumpkin patch.  Our son wanted a smiley face and our daughter wanted a scary face. “It’s Halloween, so it HAS to be scary!”, she insisted. Our son dropped his pumpkin on the kitchen floor (on R.), which created a crack, so we decided his had a “mustache”.

Waste not! We removed the seeds for roasting. Here are a few pumpkin seed preparation tips. The 24 hours drying time is worth the wait.

Roasted Pumpkin Seeds

1. Put the seeds in a colander, and rinse well. Squeeze the pulp in your hands to loosen the seeds.

 

Pumpkin seeds ready for rinsing

 

2. Put the seeds on a baking sheet to dry overnight. Use parchment paper underneath if desired. 24 hours of drying time is best. Remove the remaining pulp the next day, when dry.

 

Dry pumpkin seeds before baking

 

3. The Next Day: Preheat oven 250 degrees F. Line baking sheet with foil.

4. Coat your dried seeds with melted butter or olive oil. Or maybe a little of *both*.

5. Sprinkle with sea salt. Toss every 15- 20 minutes. Bake for 1 hour until golden brown.

Does anybody have any good uses for the pumpkin pulp? I threw it away, but couldn’t help but wonder what else it could be used for. Perhaps a “waste not” opportunity was missed.

Have you ever tried to make a pie or bread with fresh pumpkin?

We are really getting into the Halloween spirit this year!

Want to Strive Bean too? Subscribe to Striving Bean in a reader or via email.

Blogadera Interview

Blogadera Interview - Micaela Vega

Just a quick note to let you know about my interview on the website Blogadera.  We chat about beans, blogging, and being Latina/Hispanic. I hope you enjoy!

Recipe: Not Genetically Modified Salmon Patties

Pesto Salmon Patties

As if we don’t have enough to be concerned about when it comes to the food we consume, let’s add another.  Genetically Modified Salmon (also known as GM Salmon).

GM Salmon is “gene spliced”.  According the BBC News:  Aqua Bounty’s salmon has been modified with growth gene from a Chinook salmon and an antifreeze gene from an eel, the ocean pout.

You might instead call it “Frankenfish“.

GM Salmon is likely coming our way – to the consumer.  It will be first genetically modified animal designed, in a lab, for human consumption.  If you want to avoid it, it could be tricky.  So far it doesn’t sound likely that GM Salmon, patented by the company AquaBounty, will be required a label identifying itself as genetically modified.  Stay tuned for that decision.  Another way to avoid it? Look for “Wild Caught” on a label if you want to avoid farmed salmon or GM salmon.

Want to learn more? Check out this very informative Minnesota Public Radio podcast:  “A scientifically improved salmon stokes debate”

Be on the lookout for GM Salmon. You may want to consider a “just keep swimming” attitude as you whistle past the “scientifically improved” stuff. Go for the wild caught instead.

Pesto Salmon Patties

Recipe by Striving Bean

Ingredients

• 12 oz. canned salmon (2 small cans or approx. 1 large)
• 1/2 cup (0.5 cup) bread crumbs
• 1/4 cup (0.25 cup) pesto (can use more pesto, to taste)
• 2 eggs
• 2 – 4 Tablespoons extra virgin olive oil

Directions

1. Mix all ingredients together, except oil
2. Form into patty shapes, place on wax paper lined sheet/plate
3. Chill in refrigerator for 20 minutes (this helps to prevent patties from crumbling when frying)
4. Heat olive oil on medium-high heat (do not allow to burn)
5. Place patties in pan, fry until brown on each side.
   

Homemade Pesto

Preparing the Patties

Dinner is Served

Our family weighs in:

• Everybody loved this easy dinner, although my husband commented they were a “little dry” for him.  Perhaps adding mayo or more pesto would do the trick?

What are your thoughts on GM Salmon?

Bean and Beet Bundt Cake

Bean and Beet Bundt Cake

Bean and Beet Bundt Cake. Say that 3 times fast!

I made this experimental cake with some secret ingredients:  Kidney beans, beets, and coconut oil.  Sounds strange – but very tasty, moist and delicious.

Did you know that the term Bundt®  is trademarked?  Kind of like Bandaid or Kleenex. Check out this Bundt Cake video to learn more. I love the pan variety and want one of each.

I gave virgin coconut oil a try for the first time ever.  The virgin oil taste is a step above the other coconut oil I have in my pantry. If you can get  a hold of virgin coconut oil, give it a try.  I bought my Gold Label Virgin Coconut Oil from Tropical Traditions when they had a 2-for-1 sale.

Virgin Coconut Oil

A few notes:  The cake didn’t rise very well, but perhaps adding a bit more baking soda or adding some baking powder will do the trick.

This recipe was inspired by Unbeetable Chocolate Cake, which looks delicious.  Take a look, especially if you’re using fresh beets.  There are some great instructions on how to cook and peel the beets.

By Striving Bean, inspired by Unbeetable Chocolate Cake

• 1/2 cup (0.5 cup) kidney beans, rinsed and drained (if using cooked, cook until mushy)
• 1 1/2 cups (1.5 cups) puréed beets [use 5 fresh beets (small to medium in size) OR 2 cans (14 oz. each), drained]
• 1/2 cup milk
• 2/3 cup  (0.66 cup) virgin coconut oil – liquefied  (try substituting canola oil if no virgin coconut oil)
• 1/2 cup plus 2 Tablespoons cocoa powder
• 1/2 cup (0.5 cup) real maple syrup (don’t use the artificial stuff)
• 2 large eggs
• 1 cup dark chocolate chips
• 2 teaspoons real vanilla extract
• 1 cup whole wheat pastry flour
• 2 teaspoons baking soda
• 1 teaspoon sea salt
• Powdered sugar for dusting (optional)

Directions

1. Preheat oven to 375 degrees F.
2. Grease the Bundt® Cake pan
3. In a large mixing bowl, beat together Virgin coconut oil and maple syrup.  Add eggs.
4. Puree the beets in a food processor. Add drained kidney beans.  Puree again.
5. Add beet and bean mixture to oil, syrup, egg mixture. Mix together.
6. Melt 1/2 of the chocolate chips in microwave.  Melt on low – don’t burn them!
7. Add melted chocolate chips to the mixture. Add vanilla extract. Mix together.
8. In a separate bowl, mix dry ingredients together (flour, cocoa powder, baking soda, sea salt.)
9. Add dry ingredients to wet ingredients. Add remaining chocolate chips. Mix together.
10. Pour batter into greased Bundt® cake pan.
11. Put pan on center oven rack. Bake 45 minutes or until a toothpick inserted into the center comes out clean.
12. Cool the cake in the pan on a cooling rack for 10 minutes.
13. Put on some oven mitts – take another cooling rack and place it on top of the cake pan. Flip the cake pan upside down.  Gently shake the cake out of the pan. If it’s stuck, use a rubber spatula  to separate cake from the pan. Use a gentle touch.
14. Top with powdered sugar when cool. (optional)

Store leftovers in fridge.  Re-heat cake slice in microwave for 5 to 8 seconds.

Hey batter batter batter

Our family weighs in:

• I thought it was super moist and great.  I could taste the beets just a teeny bit. The color reminds me of Red Velvet Cake (which I LOVE)
• Daughter LOVED it and laughed when I told her what was in it!
• Son said it was “yucky” when he ate it cold, but really liked it when it was heated in microwave 8 seconds.
• Husband said it the taste reminded him of “something” (Beans? Beets? Coconuts?)  Then, “Good texture, needs more chocolate chips.”
  

Pretty without powdered sugar

All gone.

Would you ever give a bean and beet cake a try?

Want to Strive Bean too? Subscribe to Striving Bean in a reader or via email.

Easy Chicken Korma

Indian food is one of my favorite cuisines, but it can be a bit of a challenge to get my young children to enjoy it as much as I do. Depending on the recipe, cooking Indian food from scratch can be a time investment.    That’s where jarred sauces come in.

I gave this mild coconut Korma sauce a try – Seeds of Change Korma sauce.  It’s delicious and easy, and organic to boot.

Seeds Of Change Korma Sauce

I served this quick dinner with Deep brand Naan which was easy to heat up in the oven – it takes about 2 minutes.  Naan is Indian flat bread which comes in many varieties (we have plain and garlic in the freezer). Garden cucumbers are and easy vegetable to serve on the side. Additionally you can serve with rice.  Did know you can freeze rice and thaw in the microwave for later? It’s apparent how quick this Indian dinner really is!

Quick Indian Dinner

• 1 lb (or so) chicken breast, cut up (preferably free-range or organic)
• small amount of olive oil
• 1 jar Seeds of Change Korma sauce

Directions

1. Sautee the cut up chicken in olive oil; sautee until cooked well.
2. Add jarred Korma sauce
3. Simmer for 10 minutes
4. Serve with veggies, rice, and/or naan.

Our family weighs in:

• Husband and I loved it
• Son cried a bit at first, then he got used to the sauce.
• Daughter had a harder time with the flavor – said it was OK

The book “Jamie Oliver’s Food Revolution” has a whole chapter on quick curries which look delicious.  I’m looking forward to trying these!

Jamie Oliver's Food Revolution - One of my favorite cook books

How do you get your kids and family to enjoy the food you love?

Want to Strive Bean too? Subscribe to Striving Bean in a reader or via email.

Roundup: Minnesota State Fair 2010

This post isn’t about healthy food; rather it’s about the decadent delights we ate the Minnesota State Fair 2010. We should all make a point of treating ourselves every once and a while!  State Fair food detox is now in order, but first let’s take a peek at the fun we had.

For the past few years, my husband and I have been going twice a year.  Once with the kids and in-laws, and once by ourselves.  Usually there’s some sort of overindulgence of food, but who can blame us when there’s so much to choose from? An embarrassment of riches, really. Here are some photos from my husband’s and my trip, from dusk to night.

Let’s start off with my husband who for 2 college summers worked on the Carnival Midway.  He’s got a bunch of stories that will make you laugh and cringe at the same time. His look says it all:   “Get me outta the Midway”.

Get me outta here

Look – Prince came back home to Minnesota for the Fair!

OMG it's Prince!

We made it through the Midway unscathed. First food:  Carmel apples in a dish, topped with peanuts.  It’s genius despite its simplicity. And we had a coupon for this from the Blue Ribbon Bargain Book.  If you go to a local fair, check ahead of time for discounts!

Carmel Apple

We didn’t partake in Sweet Martha’s Cookies on our 2nd Fair trip, but wow – they are gooood….

Sweet Martha's Cookie Jar at Dusk

Yes, they do have beans at the Minnesota State Fair and I found them and ate them! Falafel from Falafel King the 1st fair trip, and Chick Pea and Potato Roti from Harry Singh’s Carribean Restaurant on our 2nd trip.  This Roti was basically a chickpea wrap with a seasoning that gave it a little heat. Pretty decent and tasty. My darling husband focused on me instead of the wrap, so use your imagination!

Me and my chickpeas at the Fair

Then we went on the Giant Slide, heading down on burlap sacks (Whee!  Urp…)

Giant Slide

Off to see the crop art (art made with grains, seeds and beans)

Blue Ribbon Crop Art

Feeling peckish again, so we made a stop at the Deep Fried Pickles stand (I don’t like pickles, except when they’re deep fried.  I wonder why…)

Deep Fried Pickles

And to steal a line from The Daily Show:  “And now your moment of Zen…” A video from a quiet corner of the Fair, observing a ride I would never go on.

We had a great time and ate WAY too much. What’s your favorite fair  or festival food?

Want to Strive Bean too? Subscribe to Striving Bean in a reader or via email.

German Striped Heirloom Tomato

Today I bought some heirloom tomatoes at a Farmer’s Market. I’ve eaten heirloom tomatoes before (and I’m growing some – Brandywine), but this is the first time I’ve ever had a “German Striped Heirloom Tomato”.  Wow – sweet, firm, pretty. Hm.  Kind of sounds like ME many long years ago.

Take a look-see.

Pretty on the outside.

German Striped Heirloom Tomato

Pretty on the inside:

The inside of a German Striped Heirloom Tomato

The farmer who sold it to me said “if you get a good one, it tastes like mangoes”.  That sold me since mangoes are my favorite fruit (Oh yes. See my recipe for Mango Blueberry Breakfast Muffins).

I brought the tomatoes home and sliced one up.  We shared it.  My daughter said matter-of-factly,
“it tastes like a tomato“.  Perhaps my build-up was a bit much?  But it’s a very special tomato: locally grown (so fresh) and an heirloom passed down from generation to generation. And it was only $1 for two hefty and uncommon tomatoes.

Have you ever tried an heirloom tomato?  Do you have any favorites?

Want to Strive Bean too? Subscribe to Striving Bean in a reader or via email.

Survey Results: What do YOU want to see on Striving Bean?

I’m happy to say the results of my first survey are in.  First of all, a big THANK YOU to those who responded to my question: “What do YOU want to see on Striving Bean?”.

Asking for favors in real life? I’m OK with that. But asking for favors online (like “Please take my survey”)? That doesn’t come naturally to me.  So imagine my excitement when 27 of you responded with your opinions.  27 responses is more than I expected! I really value your feedback and the time you took to help me make this a better blog.

So here are the some highlighted results of the 4 questions I asked (rounding up or down as appropriate):

Question 1

Currently StrivingBean.com focuses on bean recipes and how to incorporate beans into your child’s diet. I’m considering expanding the scope of this blog to include other information. What OTHER things would you like to see on StrivingBean.com?(check as many answers as you’d like)

The biggest responses

• Frugal Tips and Tricks – 67%
• Recipes for other healthy foods (besides beans) – 56%
• Green/Eco Product Information/Reviews (example: reusable bags) – 26%
• Keep it beans only – 26%

Question 2

What do you like best about StrivingBean.com?

Some highlights:

• The sassy hostess (me: — why thank you!–)
• The recipes and your sense of humor and your writing style. (me: — again, thank you! —)
• Witty, smart, informed. I especially like the videos. (me: — nice! My videos are on my Striving Bean YouTube channel –)

Question 3

Is there anything you would do to improve StrivingBean.com?

Some highlights:

• More frequent entries. (me: — Agreed –)
• More easy to make dishes? (me: — Good point — )
• Video tutorials  (me: — yes, that would be fun.  My beloved Flip video camera is ready to go — )

Question 4

How do you feel about the blog name “Striving Bean”

Biggest response:

• Keep it – I like the name “Striving Bean” – 58%
• And a comment: maybe expand on it. Striving Bean: Living Natural

You certainly have given me much to think about.  My next steps within the upcoming months?

• Rethink the content and theme of my blog. I love beans, so I’ll continue writing about this fantastic food from time to time. And since you the majority of you like the URL StrivingBean.com, I’m gonna keep it!
• I’ll continue to offer my family’s opinions on my home cooking successes and failures.  I’ll tell it like it is so you don’t waste your time cooking a clunker.
• Cook recipes (other than my own) so I can offer my opinions on recipes that caught my eye.  This is a time saver too since it takes time to think about and document (accurately!) my own recipes. Kudos to you “original recipe” cooks out there – my hat’s off to you!
• Offer frugal tips and tricks I’ve learned along the way.  We’ve been a 1 income family on and off throughout the years, so I’ve got some tips here and there.
• Share my green tendencies.
• Rearrange my site and maybe a little redesign.
• Include room for advertisements and sponsors.
• Write a policy centered around food and product reviews.  When I do a food or product review, I’ll always offer my and my family’s honest opinions, good or bad.

Oh yeah – I need to find the time to do all of this too! Thank you in advance for sticking with me. I’m excited to go on this new journey.

What do you think? Please leave a comment – it’s not too late to express your opinion.

Want to Strive Bean too? Subscribe to Striving Bean in a reader or via email.

Thank you to Apokolokyntosis for the great photo.

What do YOU want to see on Striving Bean?

Striving Bean Survey

Thanks for all of your great ideas! I closed the survey on Tuesday 08/31/2010 (8:45pm CST).  I’ll post the results soon.

Dear readers – I’ve whipped up a very short and easy survey and I’m hoping you’ll do me the honor of filling it out.  The questions are about what YOU want to see on Striving Bean in the future.  I value your feedback very much!

The survey has 4 questions. I timed my husband and he took it in 3 minutes (yeah!)

The concept:  I’m considering expanding the scope of my blog beyond bean recipes. Please take a quick peak at the survey and tell me what you think!