Archive | November, 2007

Recipe: Squash Ravioli with Rainbow Chard

24 Nov

Squash Ravioli with Rainbow Chard
This recipe gets 3.5 Purkle Stars

Ingredients – Filling

  • one smallish kabocha or buttercup squash, cooked with skin and seeds removed
  • one small white onion, finely chopped
  • 1/2 tsp crushed coriander seed
  • olive oil
  • 1/2 tsp paprika
  • salt and pepper to taste

Ingredients – Pasta

  • 1/2 cup semolina flour
  • 1 tsp olive oil
  • 1/4 cup water

* I initially doubled this recipe but ended up making one more as well (which actually made it triple) but I suggest starting with a double recipe first. Once you’ve made it, it’s not that difficult to just make a bit more.

Ingredients – Rainbow Chard

  • one bunch rainbow chard (beet greens) chopped into 1-2 inch pieces (including stems)
  • handfull of fresh, chopped fennel
  • olive oil
  • salt and pepper to taste

Cut squash in half and cook (I find it easiest to cut in half and place open-face down in a glass dish with 1/2 inch of water. cover with plastic wrap and cook in microwave for about 10 minutes) remove seeds and skin and place flesh in large bowl. Cook onions, paprika and coriander seeds in a little olive oil until soft and a little carmelized. When done, mix with squash in large bowl. Add some salt and pepper to taste. Set aside.

Pasta: The recipe above comes from the following website: which says to mix all ingredients in a bowl, wrap and let sit for 30 minutes. I never do this… I mix, knead a bit and roll out pretty much immediately. My pasta usually comes out a bit thick.. maybe this is why! I also roll my pasta by hand with a pasta roller. Basically this is like a thin rolling pin without handles. I roll out about 1/3 of the pasta dough and cut round shapes with a glass. Cut out all the shapes while the squash mixture is cooling. Once you’re ready to make the ravioli, place a small amount of the mixture (about a large teaspoon) and either trace the edge of the pasta with a wet finger, fold pasta in half and pinch to close or place another round shape on top. Set raviolo aside where they can get a bit dry, otherwise the mixture will keep the pasta wet and if touching, they can easily stick together. While these are drying, heat a large pot of water to cook. Wehn water is boiling, turn heat down to medium-low and add pasta. Chop the greens and put on medium heat in a skillet with a little olive oil until leaves are wilted and stems are soft and flexible but still a little crunchy.  Add some salt and pepper to taste. Turn heat off, add chopped fennel and stir. These should both take 5-10 minutes to cook. Drain pasta.

On the plate, prepare a bed of chard ( around 1/3 of what’s in the skillet) and top with 4-6 Ravioli. Eat! This recipe makes enough for 3 people (with some ravioli left over if you used the fold-over method) but you can always cook up more of the chard (or some other dark green) and fennel.

Even our friend who normally wouldn’t dream of eating something vegan liked this dish a lot.



Thanksgiving and purple stars!

24 Nov

Thanksgiving was very nice. We had dinner with some friends of mine and the meal was really quite healthy. I was especially impressed with the cubed sweet potatoes cooked with orange juice. It made a very nice change from the standard candied yams. I made succotash with kidney beans and black eyed peas and a squash pie…

Squash Pie

Also, my significant other and I have devised a rating system for my recipes. So keep an eye out for the “Purkle Stars”.

YERT Conversation 14.1: Simple Living 101

21 Nov
Gerald Iversen, National Coordinator of Alternatives for Simple Living, gives us a few options for keeping things simply marvelous– even during the holidays.

This video was originally shared on by YERT with a No license (All rights reserved) license.

So much for being mindful…

16 Nov

The morning of November 7th was one of the foggiest that I have ever encountered. I went to work, as usual, and later that day heard that a cargo ship had struck one of the support towers of the Bay Bridge. And, even worse, it had a 70-90 foot gash in the side that had caused a fuel spill. The captain was able to eventually stop the spill by routing the ship’s oil to another compartment. For some reason, after hearing this, I didn’t really expect the spill to be very large or something very difficult to deal with. There are many ways to contain oil but of course those things require quick action, preparedness, good information and without a doubt – less fog. I didn’t really pay much attention to the whole thing for a few days. But information was slowly reaching me. Videos, stories and discussions were continuing. Oil on Ocean Beach? Point Reyes? Animals covered in oil?

I decided to look into volunteering for the clean-up effort. Naturally, the only training session was happening on a night that I was unavailable. Though I’m happy to know that so many people were volunteering that many had to be turned away.

This leads me to think about that cargo ship and what might have been on it. We are now so dependent on not only oil, but the products that are manufactured overseas for our pleasure and our convenience. I wonder if we will get to a point when we stop to think about how our own lives and habits feed the fire before we look for someone else to blame.

Video of oil on Ocean Beach

NPR: San Francisco Bay Oil Spill Investigated

Sessions offer oil cleanup volunteers the scoop about goop

Senators blast Coast Guard response to bay oil spill

What is this plant?

11 Nov

So, a couple weeks ago, I started saving coffee grounds and tea to use as compost for my plants. Lat week, I started sprinkling the coffee around and noticed that there was something that had sprouted in the can. I looked around a bit more and found 2 others as well. I knew it couldn’t be the coffee, and I also knew that I had only put one bag of tea in there. I found what was left of the bag and it smelled of Earl Grey tea. So, these three little sprouts have now been planted and are happily growing in the back window. I imagine that they either have to be tea, or bergamot. It’s quite suprising to me that they sprouted in that dark can. But it was warm and damp and full of nutrients – and after steeping in very hot water as well. I look forward to finding out what the heck these 3 little guys are.

A video about food supply

11 Nov

Watch Your (Fo)odometer!

LOL Foods

11 Nov

OK. Enough with teh silly. If you want more, check out the tags “food” and “eat” at