I’ve seen pecan crusted fish on many a menu, and finally got around to trying my own, low carb version. I used Basa filet, but you can use any white filet. If it is thick, you can finish in oven.
I like Delicato squash because you don’t need to peel it. Just cut in half, scoop seeds, rub with oil, butter or ghee, salt and pepper. Put oven on 400 degrees and put squash down cut side on a parchment lined tray and bake about 45 minutes or until soft.
The tomato salad is tomatoes, pickled onions, salt, pepper and a bit of avocado oil.
Pecan Crusted Fish
12 ounces Basa or other thin, white filet
1 egg, beaten
¼ cup almond flour
¼ cup raw pecans, crushed
Salt and pepper
Rinse and dry fish. Heat cast iron pan or other pan to medium high and coat bottom with oil. Combine flour and pecans and add salt and pepper. Coat fish with egg, removing excess. Dredge fish in pecan mixture and add to pan. Cook about 3 minutes per side, careful not to burn nuts. Add lemon juice when cooked. Serve immediately
If you like a Rueben sandwich with corned beef leftovers, but don’t want the carbs, make a salad instead! Take greens, corned beef, swiss cheese, Russian Dressing (I used homemade,) and sauerkraut and you are good to go! It may not be quite as good as the sandwich is, but it is pretty darn tasty!
Russian has ketchup in it, but I never buy it because I rarely use it and don’t like the added sugar, so I make my own. Just mix tomato paste (find a tube for convenience) with some cider or white vinegar and you have ketchup in about a minute, but with no added preservatives, sugar or salt.
Low Carb Rueben Salad
Mix of your favorite salad greens, like romaine, arugula and baby spinach
Sauerkraut, shake off excess liquid
Leftover corned beef, cut into bite sized pieces and trimmed of fat
Swiss cheese, cut into bite sized pieces
Substitute some extra virgin olive oil for mayonnaise if you like a thinner dressing.
1/3 cup mayonnaise
3 tablespoons ketchup or 3 tablespoons tomato paste and 1 teaspoon cider or white vinegar
2 tablespoons prepared horseradish (use less if you don’t want the kick)
I often make dinner salads in warm weather and this one is very tasty. Since I eat a low carb diet, I don’t add anything else, but a crusty bread (heated, of course) would be a good addition. If you don’t want to use haricot verts (French string beans) simply increase the amount of greens for the salad.
Unlike other beans, dried lentils cook in 30 minutes or less with no soaking necessary and come in a variety of colors. Opt for the dried lentils for better flavor, price and variety.
Bacon gives nice flavor, but is optional. I buy my bacon from Hemlock Hill Farm in Cortlandt Manor, NY; the animals are pasture raised and humanly treated–you can see them them you visit. The bacon is the best I’ve ever had.
Lentil Salad With Roasted Beets, Haricot Verts and Bacon
Serves 4 as a main course
FOR THE LENTIL SALAD:
4 small beets, wrapped in foil and baked in the oven or toaster oven at 400 degrees until done, about an hour. Peel and cut into chunks and add a bit of dressing when they are still warm.
2 tablespoons extra-virgin olive oil
½ teaspoon salt
4-8 slices (4 ounces) bacon, cut into 1-inch pieces and cooked (optional)
1 cup raw brown or green lentils
2 garlic cloves, smashed and peeled
1 bay leaf
1 ½ teaspoons kosher salt, more to taste
½ teaspoon black pepper
Chopped greens, including radicchio
1 lb haricot verts, roasted in a single layer at 400 degrees with olive oil, salt and pepper, about a half hour, until a bit wrinkled and dark.
Sea salt and black pepper, to taste
¼ cup aged white or sherry vinegar
1 teaspoons Dijon mustard
Salt & pepper to taste
½ cup extra-virgin olive oil
In a small bowl, whisk together vinegar, mustard and salt. Then whisk in olive oil. Or put all ingredients into a small food processor.
In a medium pot, combine lentils, 4 cups water, garlic, rosemary, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 20 to 30 minutes, until lentils are tender.
Drain lentils and discard bay leaf; keep or discard garlic as you like. Toss lentils and beans with half of the sherry vinaigrette while still warm.
Toss greens with enough of remaining vinaigrette to lightly coat it and arrange it on a platter. Combine lentils, bacon and roasted vegetables, adding more of the vinaigrette to taste; spoon mixture on top of greens.
Lift your spirits with a gift to yourself of fresh-cut flowers! The next few posts will address why flowers are important, how to arrange them yourself, caring for them and more.
20 years ago, I was getting paid a pittance to work as the event director at a holistic education center called Wainwright House in Rye, New York. I loved the job, however, and one of the perks was that employees could take classes for free. So, I studied Feng Shui and instantly fell in love with the practice. (Since then, I have refined Feng Shui to be more applicable to the 21st century and to include eco-friendly techniques, color theory and much more—I call it Harmonious Adjustments.)
Feng Shui taught me about the importance of real, fresh-cut flowers. So, even though I made little money, I purchased two vases and bought flowers once a week for my office. The flowers brightened my office and made me feel pampered and good about myself.
After I left that job, I took a position in a non-profit organization in New York City. The highlight of my week on the commute home on Fridays was that stopping at my favorite kiosk in Grand Central Station for flowers. So many gorgeous flowers—my challenge was to pick only one bunch! My husband got into it and looked forward to coming home to see the week’s pick.
At this point, my home just doesn’t feel right unless there are flowers in it. With the incredible amount of joy they provide, they are essential to my life.
Flowers enhance whatever space they occupy. They engage most of our senses; we see them, smell them, touch them and can even eat some of them. The actual vibration of flowers feeds us and feeds the Spirit! The energy that emanates from flowers literally has the power to elevate your mood! We enhance our most special occasions, like weddings, with flowers, not only because they are beautiful, but, because they are a physical manifestation of divine love.
Centuries ago, the Japanese created a special branch of Feng Shui called Feng Shui Seika. Feng Shui Seika is the practice of enhancing fortunes by using flowers in a particular fashion. The art was developed by a school of Ikebana called Enshinka International Ikebana.
Practitioners of Feng Shui Seika utilize grass, wood and flowers, as well as minerals, crystals and mirrors, to balance yin and yang. Followers believe that the energy within plants and flowers can best be channeled into one’s environment when they are arranged in a particular way. Based on Ikebana, the theory is that certain arrangements make it easier to receive the energy of the plants and flowers and that these auspicious arrangements will transform the recipients’ fortunes. Talk about flower power!
Tomorrow I’ll post about the research that proves flowers make us feel better.
This potato salad bears no resemblance to the bland, sweetish dish from a deli. Try to purchase the potatoes at your local farmer’s market or where there is a variety of organic fingerling, baby or other small potatoes. These potatoes are categorized as waxy (low starch content) and are creamy, firm and flavorful and even come in cool colors like purple and red! (Adirondack Blue and fingerlings were used in this photograph.) I get my pickles at the farmer’s market and they are fresh tasting with only real ingredients, unlike those found on grocery store shelves. The parsley and lemon add a summery freshness.
1 pound fingerling, baby or other small, creamy potatoes, boil until done—depending on size about 25-40 minutes—a fork should easily penetrate, chop into bite sized pieces; no need to peel.
5 eggs, boil 10 minutes, peel and chop into smallish pieces
1 tablespoon or so Frank’s RedHot sauce or your favorite
3 ribs celery, chopped medium
3 new or half sour pickles, chopped medium
Handful of parsley, chopped fine
Small red onion, finely chopped or sliced fine on a mandolin and chopped
½ bunch of scallion, chopped fine
¾-1 cup Mayonnaise, as desired
2 tablespoons olive oil
Juice from 1 lemon
Salt and pepper to taste
1 tablespoon Capers, rinsed and chopped
Black or green olives, chopped (optional)
While potatoes and eggs are cooking, prepare vegetables. Cut potatoes as soon as you can handle and add lemon—this helps prevent the mayonnaise from soaking into potatoes and you’ll need less. Mix hot sauce with mayonnaise and olive oil. Mix eggs and potatoes with vegetables, add salt and pepper. Stir in mayo. Chill.
Commercial dressings–even the natural ones with no artificial ingredients or preservatives–pale in comparison to homemade. They are super easy to make and last several weeks in the refrigerator. All you need is vinegar, extra virgin olive oil and Dijon vinegar to make a classic vinaigrette. Add a variety of vinegars, citrus, walnut oil, yogurt, fresh herbs and you are set to make an endless variety of dressings.
Uses inferior oil such as soy or “vegetable”
Most dressings have water as the first ingredient
Don’t taste good
Are over salty
Most are loaded with preservatives, artificial flavors and many unpronounceable ingredients
Some of my oil and vinegars, from left: Trader Joe’s Balsamic, Trader Joe’s Orange Muscat Champagne Vinegar, Bragg’s Cider Vinegar, Trader Joe’s Organic Extra Virgin Olive Oil, Sprectrum walnut oil, red vinegar and rice vinegar.
I use my hand held blender with mini food processor attachment to make my dressing because it’s faster than by hand and it emulsifies the dressing (mixes it and keeps it mixed when used with mustard).
The first dressing is a fancy classic vinaigrette: omit the garlic and parsley for the classic. Switch the type of oil or vinegar for different flavors.
Good basics you can keep on hand to make an endless variety of dressings:
Raw apple vinegar
Red wine vinegar
Plain yogurt, Greek or regular
I use my hand held blender with mini food processor attachment to make my dressing because it’s faster than by hand and it emulsifies the dressing (mixes it and keeps it mixed when used with mustard). You can also use the hand blender itself. You can also use a whisk or shake it in a container.
The first dressing is a “fancy”vinaigrette: omit the garlic and parsley for the classic. Switch the type of oil or vinegar for different flavors.
I usually make about a cup of dressing. The oil and vinegar ratio is about 4 to 1, but depending on the strength of the oil or vinegar, you may want a higher or lower ratio. Make and taste; you’ll be preparing by eye in no time.
If you are new to homemade dressing, go easy on it–since there is no water, it will be much stronger than the commercial variety.
Balsamic Vinegar Vinaigrette
6 oz extra virgin olive oil
1-2 oz balsamic vinegar
1 clove garlic
salt and pepper to taste
1 scant teaspoon Dijon mustard
Toss everything together and blend.
This dressing container is great. Made by Oxo, it comes in two sizes. Amazon
Not only do flowers feed our souls and make our homes look beautiful, they give us something new and different in our home and workplace to look at every week. Let’s face it, unless you buy new things all the time, your belongings can become invisible or even boring. A fresh arrangement or two every week (in the same or in different places) can bring a whole new perspective to an entire room! This happens because a new object is seen in relation to its surroundings. For example, if you put a large blue vase with pink and magenta roses on your coffee table, the colors, shapes and textures of the flowers and vase will interact with the objects near them.
Obviously, you can buy ready-made arrangements, but making your own is fun and easy. Arrangements can be as simple as a bunch of tulips placed in a glass vase to a huge, complicated mixed bouquet topiary. If you have no experience arranging flowers, start with a simple arrangement using one type of flower in one color. Tulips are great because they grow after they are cut, and you can watch them change as they mature; opening and bending their delicate stems towards a light source.
For inspiration, there are many beautifully illustrated books on flower arranging. Another option is to take a class in flower arranging. Practice designing with different flowers, baskets and vases and have some fun!
I collect flower vases so that I have a variety of options for my floral arrangements. Also, different containers look better in particular areas of my home. There are plenty of eco-friendly choices you can make when selecting a flower container:
Antique or second-hand containers
Glass containers, especially recycled
Containers made out of stone
Recycled metal containers
Any container that holds water can hold flowers—be creative and look around your home for possibilities. You can cover empty cans from your cupboard with fabric, for example. Or, put a bunch of flowers in a watering can. If they are watertight, clay pots can hold flowers.
When you entertain, it is nice to have flowers on the table—but not if they obstruct your guests’ views of one another. Low containers are perfect for the dining room table. To keep flowers upright, it might be necessary to use what florists use, floral foam. Oasis® brand is most common; just make sure the package indicates that the foam is for wet floral arrangements. Floral foam is available in craft stores.
The key to using floral foam is to allow it to absorb water at its own rate, in a sink or a container filled with water. If you forcefully submerge it, the inside of the foam will not get wet. The foam is ready to use when it has sunk to the bottom of the water-filled container. Floral foam is easily cut with a knife; cut whatever size you require, wet it, and place in a container.
You will want to cover the floral foam completely. In addition to flowers, you will need green filler—either from the florist or cut some from a bush or tree in your yard. You can cover the foam first and then place the flowers, or arrange flowers and then fill in spaces with greens.
The container in which you put your flowers is almost as important as the arrangement itself. Factors to keep in mind:
Proportion: Size and amount of flowers in relation to container
The flowers should fill the container selected so that they are neither crammed into the vessel nor too sparse. The size of the flowers should be proportional to the vase. Cut the stems to achieve the look you desire.
How the colors of the flowers work with the vessel
Colorful flowers with a very busy vase end up competing with each other. I prefer vases to be a single color, allowing the flowers to really stand out. My collection of vases includes an assortment of pleasing shapes and a variety of sizes to compliment all kinds of arrangements. But, the color of the vase still has an impact: a light green vessel with pastel flowers looks very different from a deep blue vase with hot colors, for example.
Cut stems to fit long-stemmed flowers into a small container
Do not be afraid to drastically cut the length of the stem. Take gerbers, for example; their stems are often several feet long, their heads are approximately three inches wide and they come in a wide variety of colors. The look of the arrangement will totally change depending on the length you decide to keep them. At full length, they are dramatic in a tall, slender vase. Cut the stem to a half foot and they look beautiful in a rounded vessel. Take one to three gerbers and place them into a still smaller container. Finally, cut all but a half inch of the stem and let them float singly or in groups in a dish. Fabulous!
How the arrangement looks in the intended space
If you are making an arrangement for a specific area, select the right size container and flowers, based on that space. A tiny arrangement will look out of proportion in the center of a huge foyer with vaulted ceilings. Conversely, placing tall gladiolas under a dining room chandelier would look crowded.
Finally, relax and enjoy the process of arranging flowers! Experiment with different flowers and vases, and allow yourself to create. Most importantly, honor yourself with fresh flowers on a regular basis!
I eat salad almost every day for lunch, so I like variety in my vegetables for dinner. When it’s cold outside, I tend to cook my veggies, but in the summer, I like lots of raw and colorful vegetables. One great dish is coleslaw. Very fast and easy to make with a food processor, but you can use a mandolin or even cut with a sharp knife if you don’t have one.
I also like coleslaw because, unlike a green salad that quickly wilts, a batch tastes great for two days. This makes it a perfect dish for entertaining or having something already prepared for a couple days. Make this recipe early in the day to allow for maximum flavor.
The ingredients are for the coleslaw pictured; I picked them partially for the variety of cool colors, because it just makes the dish more fun! However, feel free to substitute the vegetables. Any cabbage, brussels sprouts, chiffinade cut lacinato kale (flat leaves with small bumps) and broccoli stems all work well.
Note: I like red onion but not in big chunks where the flavor can be overpowering. One solution is to slice on fine on a mandolin, then coarsely chop it and squeeze out excess liquid. I do this whenever I use raw red onion and you never get that strong taste.
This dish goes well with lots of food. I made it with a grilled pork tenderloin (adding lime juice and fish sauce to it when removed from grill) and potato salad over this past sweltering hot weekend. Light and refreshing, it was the perfect meal! (I’ll post my potato salad in a couple days. I use fingerling potatoes from the farmer’s market and other fresh ingredients; stay tuned!) Chicken, burgers, baked beans…this slaw goes with lots of things and is really delicious!
Asian Inspired Coleslaw
½ medium red cabbage, shredded or sliced on mandolin
1 small red onion, thinnest cut on mandolin and chopped
½ medium jicama, peeled and shredded
1 big carrot, peeled and shredded
1 cucumber, cut into matchsticks
Handful of Cilantro, stems removed and roughly chopped
1-2 Lemongrass stalks, chopped or 2 tablespoons dried (if you can’t find, no worries)
Mint, roughly chopped
2 tablespoons Fish sauce
2 limes, juiced
2-3 tablespoons Olive oil
Salt scant or none–fish sauce is salty, taste before adding!
Shred veggies and put in colander and allow to drain half an hour. Squeeze out excess water. Make marinade by mixing oil, fish sauce, lime juice, lemongrass and pepper. Mix well with vegetables. Add cilantro. Refrigerate and let flavors meld a few hours or even overnight.
I have had numerous careers and interests over my life and want to share some of what I have learned! So, starting today, I will be posting a variety of subjects on my blog:
Recipes and cooking techniques
Interior design and garden tips
Green or eco-friendly info
Whatever else might pop in my mind.
I will post these subjects because I realize I would rather work on my art than blog about it. I am not comfortable posting “works in progress” or discussing techniques. For me, working on my art is a private endeavor. When a piece is finished, I am happy to show it, but talking about it–not so much.
I have loved fiber art since I was a kid. But for most of my life, it was a hobby, partly because I had other things I wanted to do as well. Like write books. Harmonious Environment was my first book and it won Best Non-Fiction!
I also love to cook and worked as a chef and owner of a catering company. I might write a cookbook that focuses on dinner menus–healthy, tasty and balanced meals–with what goes well together.
For almost five years, I have kept a “Dinner Diary”, recording meals and what worked well together (and not so much)!
So I will be sharing some recipes and cooking techniques that I hope you like.
I went to Parson’s School of Design for Interior Design and worked for years. I will share some useful tips on decorating your home. And since I am constantly fixing things, some DIY techniques as well.
I also studied Feng Shui and adapted it to design projects. (There are different schools of this ancient practice, and some of them are way too hard-core and not applicable in the 21st Century. I took the stuff that makes sense and ignored the rest.)
In one of those moments, it dawned on me that Feng Shui (basically, good energy, good energy flow) is only going to be effective if the home is also free from toxic chemicals.
It was around this time that I decided to gather all these subjects and write Harmonious Environment. I spent a couple years researching and a big part of that was on the environment and what was bad and good for it. (This was 2004 and green living was not on the radar like it is now.)
Anyway, I am planning on having some fun with this and I encourage you to reach out and ask me any questions or suggest a post you might be interested in reading.
Today my artwork was published in Creative Boom! Creative Boom was launched in 2009 and is based in England (my work is now being seen internationally!) and supports visual artists. They also offer tips and resources for artists.
Creative Boom has half a million viewers a month, so my work can potentially be seen by a large audience!
Holly Wells writes: “Artist vividly captures intricate, 3D felt work in unconventional mixed media project.” She tells the audience how I am taking the ancient practice of felting (6000 B.C.) and am combining it with state of the art digital photography.
I’m excited that she gets how cool it is to work with a craft that’s been around forever and combine it with the state of the art digital camera to create art! It has been a joy for me to do this, because the camera with its mega pixel capability, “sees” the intricacy of the felted work in a whole new and exciting light.
She even mentioned that I am an award winner author and included the links to my books (Amazon UK!) which I thought was very nice of her.