All best wishes to the Bleeding Heartland community for a happy and restful Thanksgiving weekend!

If you cooked at home today, you may have some food to use up. Former Massachusetts Governor Michael Dukakis, the 1988 Democratic nominee for president, is famous for making soup from the turkey carcass. Here’s his mother’s soup recipe. I’ve posted some of my favorite ways to use leftovers below.

This is an open thread: all topics welcome.

Happy new year to the Bleeding Heartland community. Here’s an open thread. I’m among the minority of Iowans not watching the Outback Bowl today, but for what it’s worth, I do hope the Hawkeyes beat Louisiana State. LSU jumped out to an early lead.

Several new laws take effect in Iowa today, notably the alternative to expanding Medicaid, just approved by the federal government in mid-December. Under the plan, federal funds will cover Medicaid for Iowans earning up to 100 percent of the federal poverty level and private health insurance for Iowans with incomes between 100 and 138 percent of the federal poverty level. In theory, the Iowa Health and Wellness Plan is supposed to cover between 100,000 and 150,000 people, roughly half of our state’s uninsured population. Problems with the federal health insurance exchange website may leave a lot of people with a gap in coverage, though. The Iowa Department of Human Services has advised roughly 16,000 Iowans who applied for coverage through Healthcare.gov and may be eligible for Medicaid to apply again to the state agency. If they apply by January 31, they can get coverage retroactive to today.

Teen drivers in Iowa face new restrictions under Senate File 115, which passed both chambers with large bipartisan majorities last year. After completing driver’s ed and having an instruction permit for six months, teenagers will have an intermediate license for 12 months (extended from six months under the previous statute). Also, the teen driver’s parents have the option to limit the driver to having no more than one unrelated minor passenger in the vehicle. Rod Boshart explained more details about the new law, intended to reduce the risk of traffic accidents involving young drivers.

Boshart also reports, “Thousands of commercial property owners in Iowa face a Jan. 15 deadline to apply in their counties for a new tax credit established” in the compromise property tax bill approved at the end of last year’s legislative session with strong bipartisan support.

As of today, it is legal in the state of Colorado to sell marijuana to people over age 21 at certain licensed stores. Drivers with Colorado license plates were already among the groups more likely to be pulled over by Iowa State Patrol. I would guess that profiling will increase.

In some parts of the country, black-eyed peas are considered a lucky food to eat on New Year’s Day. I’m not a fan of “hoppin’ John,” the most traditional preparation, but I’ve posted the recipe for my favorite black-eyed peas dish after the jump.  

I hope everyone in the Bleeding Heartland community enjoyed the holiday yesterday–or both holidays, if you’re Jewish. For those who prepared a traditional Thanksgiving dinner, here are four soup recipes using the leftovers (two are vegetarian soups, and two use remnants of a roast turkey). We’re not a big cranberry sauce eating family, so some years I end up mixing the extra sauce with chopped apples to make a pie.

I find it hard to get into the Chanukah spirit so early, but for those who love Jewish holiday music, my favorite Chanukah album is the late, great Debbie Friedman’s “Light These Lights.” She recorded mostly traditional songs (starting with “Maoz Tsur,” also known as “Rock of Ages”), plus a few original compositions. Best of all, she omitted the cringe-inducing “I Have a Little Dreidel” song. I was amused to find out a few weeks ago that Amazon lists this record in the “Christian alternative” section. Woody Guthrie fans will enjoy the Klezmatics recording of original Chanukah compositions set to Guthrie’s words. It’s true, he wrote a series of Chanukah-related lyrics during the 1940s.

This is an open thread: all topics welcome.

Hundreds of school districts and businesses are closed across Iowa today because of winter storm Draco. Late last night we had rare snowstorm thunder and lightning in the Des Moines area. Power outages have affected many Iowans. Our electricity came back relatively soon in Windsor Heights, and I hope that will be true everywhere.

This is an open thread: all topics welcome. A few winter weather-related links and two soup recipes are after the jump.

What’s on your mind, Bleeding Heartland readers? I hope you had an enjoyable Thanksgiving holiday and will have time to relax this weekend.

For those who cooked a big meal yesterday, here are four ways to make soup from Thanksgiving leftovers (two using leftovers from roasting a turkey, one using sweet potatoes, and one using mashed potatoes). You can mix extra cranberry sauce with diced apples to make a pie.

Share your own favorite recipes or comments on any topic below. This is an open thread.

Most of Iowa continues to experience a relentless heat wave and drought. My sympathies go out to the RAGBRAI riders who are hitting the road tomorrow.

After the jump I’ve posted my favorite dinner ideas for this kind of weather. They won’t heat up your kitchen much or force you to stand by a hot grill outdoors. They are also quick to prepare, since long, hot days can drain your energy.

Share your own suggestions after the jump, or comments on any other topic. This is an open thread.

What’s on your mind this weekend, Bleeding Heartland readers? This is an open thread.

If you are celebrating Easter or Passover, I hope you’re enjoying the spring holiday with friends or family. I tried an Italian haroset recipe for last night’s Passover seder–the recipe is after the jump.

UPDATE: Senator Chuck Grassley caused a bit of an uproar in the Twitterverse Saturday with this bon mot:

Constituents askd why i am not outraged at PresO attack on supreme court independence. Bcause Am ppl r not stupid as this x prof of con law

SECOND UPDATE: CBS news legend Mike Wallace has died at age 93. Morley Safer remembers his former colleague, and CBS posted other reflections, photos, and video clips at that link.

Newt Gingrich’s surprise trip back to political relevance got me thinking about other old-fashioned (or vintage, if you prefer a more positive spin) American topics.

Happy Thanksgiving to everyone in the Bleeding Heartland community. I’ve posted a few holiday-related links below.

Spring is coming to Iowa soon, judging from the snowdrops my son spotted coming up a few days ago, but it’s still soup weather in my book. Tonight I’m making a lower-fat version of the Thai coconut soup called tom kha kai. You’ll need to visit an Asian grocery for a few ingredients, or order them online, but other than that, the soup is very fast and easy to prepare.

My recipe is adapted from Nancie McDermott’s book Real Vegetarian Thai, which I highly recommend for omnivores as well as vegetarians. I used one can of coconut milk instead of the two cans McDermott calls for, and I substituted low-fat coconut milk. That makes the soup a lot less rich but also cuts the fat and calorie count way down. I also left out one can of straw mushrooms and 1/2 cup chopped fresh cilantro, because I am one of those people who doesn’t like the taste of cilantro.

This dish is suitable for vegans and can be gluten-free, depending on the kind of soy sauce or tamari you use. Any orange winter squash or sweet potatoes can be substituted for butternut, and if you’re using mushrooms, shiitake or portobello could be substituted for straw mushrooms (add to soup pot along with squash).

The full recipe is after the jump.

The Sunday Des Moines Register included a feature on Galen Musser, the 18-year-old in charge of making Milton Creamery’s Prairie Breeze Cheddar.

The small-batch Cheddar cheese that he makes for his family’s fledgling cheese-making operation in southeast Iowa claimed a gold medal in November at the World Cheese Awards competition in London.

The only American-made Cheddar to win a medal in the extra-mature creamy category, Milton Creamery’s Prairie Breeze Cheddar was judged “the highest example of the category,” sharing honors with 10 British cheeses.

Musser said they use old-fashioned techniques to make cheese in small batches. The milk comes from 11 local Amish farmers who all milk their cows by hand.

I’ve been buying Prairie Breeze Cheese at the Gateway Market in Des Moines for years. In October I brought it and a few other Iowa selections to a reception, and several people asked me where I got that “incredible,” “amazing” cheese. It even inspired Bleeding Heartland user PrairieBreezeCheeze’s screen name. It’s great on crackers, but after the jump I’ve posted four other ways to use this flavorful cheddar cheese.

Merry Christmas to those in the Bleeding Heartland community celebrating the holiday. Hope you have a joyful day with friends and family. To everyone else, I hope you enjoy some peaceful downtime this weekend. Yesterday our family finished a 500-piece jigsaw puzzle and went out sledding twice before enjoying Chinese food and a movie with a bunch of other Des Moines area Jews.

Today more sledding is on the agenda, and probably a new jigsaw puzzle. My boys received several new games for Chanukah, so we’ve been playing them a lot, especially “Sorry” and the Lego Harry Potter board game. For dinner, it will be my variation on my mother’s noodle kugel, which has become a sort of Christmas tradition for Mr. desmoinesdem. I’ve posted the recipe after the jump. It’s a lot less work than the traditional Christmas dinner Patric Juillet grew up with in Provence. Patric used to blog as Asinus Asinum Fricat. I am going to try some of his sweet potato recipes soon.

We received a card this week from a friend who usually bakes up a storm for Christmas. This year she got behind on her holiday baking, so instead of bringing over a package of goodies she made a donation in our name to Central Iowa Shelter and Services. That was a nice surprise. Food banks and shelters need cash donations now, and we don’t need any extra calories around our house. If you prefer to support charity working globally to reduce hunger, kestrel9000 suggests making a gift to Oxfam.

I didn’t notice too much “war on Christmas” silliness this year, but The Daily Show had a funny go at this American staple: “The holiday season wouldn’t feel the same without people going out of their way to be offended by nothing.” Locally, Gary Barrett tried to stir up some outrage over the demise of a “winter tree” at Ames High School. I felt my children’s public school did a good job of exposing the kids to different holiday traditions. Many children talked about their family’s rituals (religious or not) in class, and a display case had holiday decorations representing Christmas, Chanukah, Kwanzaa and Devali.

The U.S. Census Bureau delivered Christmas cheer to some states this week, including our neighbor to the north, but as we all expected, Iowa will lose a Congressional district.

This is an open thread for anything on your mind this weekend.  

My family rarely has trouble finishing off the Thanksgiving turkey within a couple of days. We like sandwiches so much I’ve never had to experiment with turkey tetrazzini or other ways to use up the bird.

Some leftovers, like mashed potatoes and roasted vegetables, aren’t appealing cold and don’t reheat particularly well. I can’t stand wasting good food, so after the jump you’ll find some soup recipes incorporating Thanksgiving leftovers.

The first two ideas assume you are roasting a turkey this Thursday. The second two would work equally well for vegetarians and omnivores.

Winter squash may be the most versatile “superfood.” Often included in “ten best things you can eat” lists, winter squash works well in soups, casseroles, Italian or Asian dishes, muffins or quickbreads. You can substitute it for pumpkin in pie or other desserts.

Winter squash keeps well at room temperature–maybe too well. If you haven’t got a lot of preparation time or don’t know what to do with the vegetable, it’s easy to just let it sit on your counter week after week.

After the jump I’ve posted the three easiest ways I know how to cook and serve winter squash. Use any squash with orange flesh, no matter what the outside looks like. Good options include butternut, acorn, blue hokkaido, hubbard, kabocha, red kuri or turban. Any of the variations would work alongside a meat or vegetarian main dish. Mashed squash is just as filling and more nutritious than white potatoes.

The elections kept me so busy that it’s been more than two months since my last food post. I’m starting a new Bleeding Heartland tradition of posting one recipe every Monday.

Black-eyed peas are a traditional southern American food that I don’t recall ever eating when I was growing up in Iowa. I love to cook with them now. They contain a lot of vitamins and minerals and are more digestible than some other beans. I like to substitute them for the pinto beans in any chili recipe (here’s my favorite).

Black-eyed peas are especially convenient if you like to cook your own dried beans. Unlike many legumes, they don’t need to be soaked before cooking. Bring a pot of unsalted water with some peas to a boil, reduce to simmer, and they should be ready to eat or add to a recipe after 45 minutes to an hour.

After the jump I’ve posted my favorite way to eat black-eyed peas. I adapted this recipe from Vegetarian Indian Cookery by Shehzad Husain, a British food writer.

If you’re a gardener or subscriber to a community-supported agriculture farm, you probably have an abundance of zucchini or other summer squash. The classic Fifty Ways to Cook Everything by Andrew Schloss and Ken Bookman has a whole chapter on zucchini. They start with a “basic zucchini mixture” that you are supposed to cook and freeze in 1-cup or 2-cup amounts, for use later in a variety of dishes.

I’ve never been that organized about putting up food, but after the jump I’ve posted my strategies for using up summer squash before it goes bad. You’ll have to click through to learn the secret ingredient of my favorite zucchini bread.

Yellow summer squash of any shape can be substituted for zucchini is any of these recipes.  Most of the time there’s no need to peel summer squash, but you should cut away the ends and brown spots. I prefer to slice the squash lengthwise and remove the seeds, unless you’re dealing with a If you’re shopping for zucchini at the store or farmer’s market, try to pick small ones. The huge ones can be watery or have a woody texture.

This thread is for anything on your mind this weekend. Anyone volunteered for an Iowa Democratic candidate lately?

In honor of the Iowa State Fair, with its multitude of cooking competitions, I want to hear Bleeding Heartland readers’ favorite ways to cook Iowa sweet corn. I don’t ever get tired of eating plain old corn on the cob: shuck corn just before cooking, while bringing a pot of water to a boil, add corn, cover, turn off heat and leave for 5 minutes. If it’s fresh and sweet, it doesn’t even need butter or salt.

If I have lots of ears to use up, I might add fresh instead of frozen corn kernels to my favorite chili or any risotto using summer vegetables. Pureeing a cup or two of corn kernels with the cooking broth is a good way to make risotto creamy without using any dairy products.

Madhur Jaffrey’s Indian recipe using corn kernels and kohlrabi is also good, although I haven’t made it since last year. Corn on the cob is so much easier.

I don’t love the heat, but I love the produce of high summer. Last night’s dinner featured a stir-fry with local onions, carrots, kohlrabi, kale, bok choi, broccoli and Iowa-made tofu. Only the soba noodles and sauce weren’t local.

Usually I make my own stir-fry sauces. One light version is an Asian marinade from Moosewood Cooks at Home. In a small saucepan heat about 1/4 cup to 1/3 cup dry sherry, the same amount of tamari or soy sauce, half that amount of rice vinegar or cider vinegar, a tablespoon or two of brown sugar and a few slices of peeled fresh ginger. Bring to boil, stir and simmer for a minute before removing from the heat. I soak the cubed tofu in this sauce, then add it to the rest of the stir fry a couple of minutes before serving. I toss in a few tablespoons of toasted sesame oil at the end too.

I also like to make a variation on the Spicy Peanut Sauce from Moosewood’s Low-Fat Favorites. This can be drizzled over almost any steamed vegetables or added to a stir-fry near the end of cooking. To make it, throw the following in a blender: about 1/4 cup peanut butter, 1/3 cup water, 1 pressed garlic clove, a little fresh chile or dash of hot sauce, 2 Tbsp cider vinegar or rice vinegar, 1 Tbsp honey, 1 Tbsp soy sauce or tamari, 1 Tbsp lemon juice and about 2 tsp chopped fresh ginger root. Moosewood says to throw in 1/4 cup of diced tomatoes, but I leave those out. If you have extra sauce, you can keep it for a couple of weeks in the fridge (tightly sealed).

Share your own stir-fry secrets in this thread.

Since Memorial Day was established a few years after the Civil War, Americans have marked the holiday every year by remembering our war dead (ok, almost all our war dead). In his weekly address, President Barack Obama asked Americans to honor “not just those who’ve worn this country’s uniform, but the men and women who’ve died in its service; who’ve laid down their lives in defense of their fellow citizens; who’ve given their last full measure of devotion to protect the United States of America.”

Every so often I read the I Got The News Today profiles of Americans killed in Iraq and Afghanistan. According to an old Jewish teaching, saving one life is equivalent to saving the whole world. The IGTNT diaries, like “Six More Lost to All Who Loved Them,” are a crushing reminder that the death of one person is like the death of the whole world to the people left behind.

The IGTNT series will likely continue for many more years. The number of Americans killed in Afghanistan recently passed 1,000, and we are preparing to send an additional 30,000 troops there. Although we have fewer troops in Iraq now than we did for most of the past seven years, we have more troops deployed in Iraq and Afghanistan combined now than we did when Obama became president.  

The price of these wars is also enormous in monetary terms. On May 30 the estimated cost of U.S. military involvement in Afghanistan and Iraq exceeded $1 trillion. We could have done lots of things with that kind of money. On May 27 the U.S. Senate passed yet another war supplemental funding bill, this time for $58.8 billion. On May 28 the House passed the $726 billion Defense Authorization Bill for 2011 (roll call here). Iowa’s House members split on party lines, with Democrats Bruce Braley (IA-01), Dave Loebsack (IA-02) and Leonard Boswell (IA-03) supporting them and Republicans Tom Latham (IA-04) and Steve King (IA-05) voting no.

Meanwhile, Congress adjourned for the Memorial Day weekend without extending unemployment benefits or passing another jobs bill. This economic relief bill had already been watered down because of “concerns” about deficit spending. You’ll notice few members of Congress are concerned about deficit spending to fund our endless war machine.

For many, Memorial Day is a time to remember lost loved ones, regardless of whether they served in the military. Cedar Rapids Gazette columnist Todd Dorman’s mother recently died, and he wrote this tribute to her.

For some people, Memorial Day is first and foremost the unofficial beginning of summer. Feel free to share any fun plans or picnic recipes in the comments. We’ve been invited to a potluck tomorrow, and I haven’t decided whether to make my favorite chick pea dish (from Madhur Jaffrey’s Indian Cooking), a North African potato salad with olive oil and spices, or a pasta salad with a Chinese-style peanut butter sauce. I like to bring vegan dishes to potlucks so I don’t worry if they sit outside for a few hours. Also, the party I’m attending tomorrow may include some vegetarians and people who keep kosher (they don’t mix meat with dairy in the same meal).

This thread is for anything on your mind this weekend.

UPDATE: Graphs showing number of days in Iraq and number of U.S. deaths in Iraq before and after President George W. Bush announced “Mission Accomplished.”

This thread is for anything on your mind this weekend. After the jump I’ve posted details about lots of upcoming events in early February.

If you want to watch Senator Chuck Grassley do the “Friday Happy Dance” on WHO-TV, head on over to Dave Price’s blog.

The Polk County Democrats need more submissions of original recipes for the “Liberally Seasoned” cookbook they are compiling. By February 6, send polkdems AT gmail.com a word document including your full name and precinct, a paragraph about the dish, and a picture of the dish or yourself if possible. Categories: salads, appetizers, main dishes, vegetarian, desserts and drinks. They plan to have the cookbook ready by the Polk County Convention on March 12. For questions, call 515-285-1800.

DAWN’s List, which works to elect Democratic pro-choice women in Iowa, is seeking nominations for awards that will be given in five categories. Details are below, and nominations are due by the end of the day on February 1.

I don’t cook hamburgers at home, but every so often I like to make veggie burgers. My recipe doesn’t contain eggs, because while I love them, I eat plenty of them in other dishes. I’ve adapted this dish from Moosewood’s Low-Fat Favorites. I prefer them with cannellini (white kidney) beans, but you can also use pinto beans. All quantities are approximate; I don’t measure carefully, and this recipe is flexible.

Veggie burgers (suitable for vegans)

1 can cannellini beans, drained and rinsed

1 tablespoon mustard (I like coarse-ground, but dijon or other smooth kinds work well too)

1 tablespoon tomato paste (or ketchup)

1 tablespoon soy sauce or tamari

1 medium or two small onions

1 large or two regular cloves garlic

1 carrot, shredded

1 teaspoon ground cumin

1 teaspoon chili powder

about 3/4 cup rolled oats

In medium bowl, mash beans with potato masher. Add mustard, tomato paste or ketchup, and soy sauce and mash together.

Chop onion and saute in vegetable or olive oil. After a few minutes, add the shredded carrot. When onion and carrot are soft, add cumin, chili powder and pressed garlic cloves. Stir for another two minutes or so, adding a tablespoon or two of water if you need to prevent sticking. Stir sauteed vegetables into bowl with bean mixture. Add rolled oats and mix well. I like to leave this to sit in the refrigerator for a while to let the oats soften.

At dinner time, heat a little oil in a frying pan and cook on both sides for 5-8 minutes.

Share your own favorite burger recipes–vegan, vegetarian or carnivore–in this thread.

This blog will always be primarily about politics, but I enjoy writing about other subjects from time to time. In fact, one of my new year’s resolutions for Bleeding Heartland is to write more about food and parenting in 2010.

After the jump I’ve compiled links to posts on those topics in 2009. Some of the diaries were political, others are personal. The link I’m most proud of combined the two: My case against Hanna Rosin’s case against breastfeeding.

Any thoughts or suggestions for future topics to cover are welcome in this thread.

I’m no college football fan, but I was glad to see that Mediacom and Sinclair Broadcast Group reached a temporary agreement on New Year’s Eve so that thousands of Hawkeye fans who are Mediacom subscribers will be able to watch tonight’s Orange Bowl game between Iowa and Georgia Tech.

This thread is for Bleeding Heartland readers to discuss the game. Cyclone fans, please accept my belated congratulations for Iowa State winning the Insight Bowl.

Alternatively, feel free to post any favorite dishes involving citrus fruit. I like oranges and grapefruit so much that I almost always eat them plain. However, I’m interested to hear other recipes for using them in salads, side dishes or desserts. I use a little lemon or lime juice frequently in Indian or Thai cooking, but the citrus isn’t the centerpiece of the dish.

After the jump I’ve posted a recipe for lemon-sesame salad dressing and a cake with lemon syrup that I haven’t made since before I had kids. It’s not even that time-consuming, but making the syrup seems to be one step too many for me these days.

UPDATE: Congratulations to the Hawkeyes for beating Georgia Tech 24-14.

Merry Christmas, Bleeding Heartland readers! Although my family doesn’t celebrate the holiday, I do enjoy listening to Oy to the World, the klezmer Christmas album by the Klezmonauts (samples here). Their arrangements make the songs sound festive, which is surprisingly rare in Christmas music. It’s Jesus’ birthday, after all.

I got a kick out of this cartoon by Steve Sack of the Minneapolis/St. Paul Star Tribune: a Christmas card from the Republicans (NOel).

What’s cooking at your house today? If you missed it last week, read the amazing diary about Christmas dinner in Provence by Asinus Asinum Fricat/Patric Juillet.

I’m not that ambitious, but the kids helped me make gingerbread yesterday. I use the recipe from the Laurel’s Kitchen cookbook: 2 1/2 cups flour, 1 tsp baking soda, 1 tsp cinnamon, 2 tsp ginger, 1/2 tsp salt in one bowl. 1 egg, 2/3 cup blackstrap molasses, 1/3 cup honey, 1 cup buttermilk (or kefir), 1/3 cup melted butter mixed in another bowl. Combine wet and dry ingredients, pour into greased 9 x 9 pan and bake at 350 F for about 40 minutes (a few minutes less in my oven).

My husband used to request noodle kugel every Christmas, but I just made that last week for Chanukah, so tonight we’re having roast chicken instead. After the jump I posted my noodle kugel recipe, adapted from my mother’s to include more protein and less fat and sugar.

What do you like for dinner when winter just dumped more than a foot of snow on your house? My first choice would normally be home-made soup, but we’re out of bread, and I just made curried pumpkin soup over the weekend.

We had tomato and olive wild rice casserole, and I’ll be enjoying the leftovers for lunch tomorrow.

Yesterday I baked brownies while the kids were playing in the snow, and I finally tried my friend’s trick of stirring a can of black beans, pureed, into the brownie mix (instead of oil, butter, eggs or water). They turned out great, and my kids never suspected a thing. Good way to sneak protein and fiber into a treat.

This thread is for any comfort food recipes or inspiration.

We’ve just about polished off all the leftovers from Thanksgiving this year. I tried to keep them to a minimum by not cooking the things most people in my family don’t eat (stuffing, gravy) and cooking moderate portions of everything else. We had just the right amount of mashed potatoes and only one serving left of the salad, curried butternut squash soup and apricot-glazed beets.

Tonight we’ll finish the last of the turkey soup. I made the broth with the carcass and cut up the last bits of meat, along with some carrots.

I had more than a cup of cranberry sauce leftover, so I mixed it with a couple of diced apples and poured it into a frozen pie crust. I made a crumbly topping with oatmeal, flour, brown sugar, butter and cinnamon, spread it over the pie and baked it for about 35 minutes at 350 F.

Share your own leftover ideas in this thread. In the past I’ve used mashed potatoes to make potato pancakes, which was tasty.

Thanks to Griffieon Family Farms for the fabulous heritage turkey, the Huber Family Farm for Charlotte potatoes, which won raves, and One Step at a Time Gardens for the squash, onions, garlic, carrots, and beets.

UPDATE: I forgot that I have most of a jar of applesauce left, and no one in my family likes to eat it plain. Anyone have any good cake or quickbread recipes that use a lot of applesauce?

I haven’t posted enough food diaries lately, so here’s a thread for protein-rich main dishes. I love my carbs, but I’ve been trying to eat less pasta, rice and other grains.

After the jump you’ll find the recipe for tonight’s dinner, which I adapted from “Ground Meat in Cashew Nut Sauce with Chick-peas” in Julie Sahni’s fantastic book Classic Indian Cooking. I highly recommend the cookbook if you want to make Indian food at home. Although it includes chapters on meat, there are plenty of good recipes for vegetarians here. I used Sahni’s book for about 10 years before I ever tried any of her meat dishes.

Please post your own favorite high-protein meals (with or without meat) in the comments.

It’s been raining all day, and the high’s only in the 50s, which has me thinking of soup.

Last Saturday I used a buttercup squash to make my first curried squash soup of the season. The recipe is after the jump.

This is my favorite carrot soup, with garlic, ginger and some Chinese flavors.

Another favorite on days like this is simple potato, carrot and leek soup.

I still have a huge kohlrabi to use up, so kohlrabi and potato soup with caraway is in my future.

What are you doing now that autumn has arrived?

I just had the perfect lunch: a big orange local tomato sliced with olive oil, fresh basil, Northern Prairie Chevre and a little salt.

Since summer is the best time of year for salads, I thought I’d invite you to share your favorite recipes in this thread.

What do you love to pour over a leafy green salad? We’ve been getting fantastic greens from One Step at a Time Gardens, and I keep making the same dressing: grapeseed oil, a little cider vinegar, a little dijon mustard, a little honey, a little salt.

Here’s a dressing for potato salad that will suit vegans or mayonnaise-haters like me. It’s a North African dish from The Book of Jewish Food by Claudia Roden. You can also stir it into cooked carrots, or a mixture of potatoes and carrots.

A few Tbsp of lemon juice

4-5 Tbsp extra virgin olive oil

1/2 tsp ground cumin

1 tsp paprika

pinch cayenne pepper

3 garlic cloves, crushed or finely chopped (you can go lighter on garlic if you don’t love it)

salt to taste

Combine the dressing ingredients while you are boiling potatoes, carrots or both. When veggies are tender, chop them or mash them, then mix them with the dressing in a bowl. This is a great dish for potlucks at any time of the year, because it’s good at room temperature too.

I watch the Food Network sometimes while I’m exercising, and in the past two weeks I’ve seen Giada and the Barefoot Contessa make risotto on their shows. They both insisted that you “have” to put cheese in your risotto, and I think they added cream as well.

I couldn’t disagree more, so I’m re-posting one of my favorite food substitutions:

To make risotto with no milk or cream, I use a tip from the Moosewood Collective’s Low-Fat Favorites cookbook. In a food processor or blender, combine a cup or two of frozen corn kernels with whatever kind of stock you will use to cook the risotto. This creates a creamy consistency, but without being as heavy as risotto with cream. It’s good for vegans or anyone cutting back on calories.

I like to stir basil pesto into my risotto right before serving, but you can make that without cheese as well.

For the carnivores in the Bleeding Heartland community: on Thursday I cooked a flank steak (local and 100 percent grass-fed) using a recipe from Cynthia Lair’s article on grass-fed beef in the March-April 2009 issue of Mothering magazine. It comes from her book Feeding the Whole Family. You use a little of the dressing as a marinade; the rest is supposed to go on a noodle salad, but I saved it to pour over the leftover meat:

2 Tbsp toasted sesame oil, 3 Tbsp tamari, 3 Tbsp balsamic vinegar, 1 Tbsp maple syrup, 1 Tbsp hot-pepper oil.

It only took a minute to stir together the ingredients, and if you don’t eat meat, you could use this dressing for a vegetarian or vegan stir-fry or noodle salad.

What have you been eating or cooking lately? I am not a big salad eater for most of the year, but I am loving the fresh mixed greens I’ve been getting from One Step at a Time Gardens this month.

It’s been too long since I posted a food diary. A while back I wrote about my favorite food substitutions. Now I would like your input on favorite shortcuts in the kitchen.

I’m not talking about picking up take-out or eating a peanut-butter sandwich instead of a hot meal. For the purposes of this thread, I am seeking ideas that save preparation time or cooking time when you are making the meal.

After the jump I’ve posted my chili recipe, which incorporates three shortcuts. This won’t win you a prize at the chili cookoff, but it is tasty and highly adaptable to your own preferences or what you have in your kitchen. I’m all for cooking with what you have rather than slavishly following recipes.

I admire Rob Marqusee, whose vision and persistence have expanded organic farming and local food networks in northwest Iowa. I saw on the Woodbury Organics site that he is taking a “local food challenge”:

Rob Marqusee, Director of Rural Economic Development for Woodbury County, will eat only food grown within 100 miles of the Woodbury County Courthouse for the entire month of June 09 (and no meat will be allowed in the diet).

I’m not as ambitious as Marqusee, but I try to buy local whenever possible, to support small businesses and reduce my carbon footprint.

After the jump I’ve posted seven suggestions for people trying to eat more locally-grown food. The first two mostly involve changing the way you think about food, and the others are about how you acquire food.

It’s been too long since I wrote a food post here.

“Eat well on a tight budget” articles are all the rage in this tough economy. I have a few of my own diaries in mind on that topic, but today I felt inspired to write about one of my favorite winter foods.

As you may know, wild rice is not really rice; it’s an aquatic grass that “towers over other grains when it comes to amounts of protein, minerals, B vitamins, folic acid, and carbohydrates.” Wild rice is often considered a luxury food, but if your local grocer has it in the bulk food section, the price per meal may be more reasonable than you think.

You don’t need to soak wild rice before cooking. Just rinse and add to a pot with approximately 2 parts water (or a little less) to 1 part rice. Bring to a boil, reduce heat, cover and simmer until some of the grains have split, about 25-40 minutes depending on the type of wild rice. Don’t wait until all the grains are split–you’ll overcook it. If there is any extra water in the pot, drain the rice before proceeding with your recipe.

After the jump I’ve posted recipes for my two favorite wild rice dishes.

A lot of people resolve to make changes in their diets in January. This is an open thread for any tips you have on substituting one kind of food for another for any health or ethical reason.

If you’re a vegetarian or vegan, do you have a tip for adapting a recipe you used to enjoy with meat, eggs or dairy?

If you’re trying to lose weight, have you changed the way you cook any of your favorite meals? Some people would rather eat a completely different dish than adapt a beloved recipe that is “too fattening.”

If you have developed a food allergy or sensitivity, have you learned any trick for replacing the foods you can’t tolerate?

Here are a few food substitutions that work for me:

1. I’ve been using strained tomatoes or tomato paste packaged in glass jars in place of canned tomatoes ever since I learned that almost all canned tomatoes, including organic brands, contain bisphenol-A (BPA).

2. I’ve been having oatmeal for breakfast, or yogurt with cereal, instead of bagels. That’s partly because I’m trying to eat less bread, and partly because I’d rather forgo bagels than eat a bagel that isn’t slathered with either butter or cream cheese.

3. To make risotto with no milk or cream, I use a tip from the Moosewood Collective’s Low-Fat Favorites cookbook. In a food processor or blender, combine a cup or two of frozen corn kernels with whatever kind of stock you will use to cook the risotto. This creates a creamy consistency, but without being as heavy as risotto with cream. It’s good for vegans or anyone cutting back on calories.

4. Applesauce or other fruit purees can replace some of the fat in cake or quickbread recipes. Diana Shaw’s Essential Vegetarian Cookbook has lots of ideas on this front. Moosewood’s Low-Fat Favorites has a good spice bread recipe containing prune puree and no egg, which is good to bake for vegans or anyone with an egg allergy.

Final suggestion, which I’ve never tried but a friend swears by:

Dump an undrained can of black beans into a blender or food processor and puree. Add the mixture to any boxed brownie mix (she says this works with any brand). Don’t add egg or oil or water–just mix the dry ingredients in the box with the black bean puree, then bake. This sounds crazy, but I have eaten her brownies at potlucks, and you would never know there are beans in them. She does it to sneak extra protein and fiber into a treat for her kids.

I’ll look forward to reading your comments.

I’m not planning to post an event calendar this week, because there’s not much going on politically. However, I received this e-mail from the Polk County Democrats and want to help them publicize this event:

Special Invitation to Democratic Friends of Kathleen O’Leary

********

Meet Up & “Gap Fundraiser” to enable Kathleen & escort to accept Inaugural seating reserved for

The 3rd District Presidential Elector

*******

WHERE: Mars Café – 2318 University, Des Moines

WHEN: Tues., December 30th, 5 – 7 p.m.

*******

Share Holiday Cheer & Help Friends Support Kathleen’s Effort to continue Representing 3rd District Democrats

RSVP (not needed)

Can’t come but want to help? Call or e-mail:

Max Knauer mrk@dwx.com (515) 771-4949

I don’t know Kathleen personally, but I plan to help her take advantage of this once-in-a-lifetime opportunity.

Speaking of inauguration festivities, use this thread to talk about your plans to celebrate. I know some people who were involved in Joe Biden’s campaign are throwing a party in Des Moines.

Obamafoodorama provides the recipe for Abraham Lincoln’s favorite cake and suggests this would be a good dessert to serve at inauguration parties. Obama will be sworn in on the same bible Lincoln used in 1861.

The Iowa Renewable Energy Association has postponed the planned Winter Solstice events for today and this evening in Iowa City because of the extremely cold weather.

Check their website (www.irenew.org) to find out about plans to reschedule. I will also post information on my weekly even calendar here.

What are you doing to survive the cold? Our dog got only half as long a walk this morning as he would usually get. Fortunately, I remembered to refill the bird-feeder yesterday, when it wasn’t too bad. Otherwise the birds would have run out of food today or tomorrow when I didn’t want to be outside fiddling around with the feeder.

Here’s a good soup recipe for a cold day:

Potato, Carrot and Leek Soup

1 1/2 cups chopped leeks (or onions, but I like leeks)

2 1/2 to 3 cups chopped carrots

3 to 5 cups chopped potatoes (depending on what proportion you like of potatoes to carrots). I scrub the potatoes but don’t peel them, but you can peel them if you like.

1 Tbsp honey

salt to taste

Saute leeks and carrots in a small amount of oil or butter in a large saucepan. After about 5 minutes, add potatoes and enough water to cover (I just barely let the water cover the vegetables, but if you like thinner soup, you can use more water).

Bring to a boil, stir in the honey and salt to taste (I use about a teaspoon, but you can use less), then reduce heat, cover and simmer for 20 to 30 minutes.

Puree with an immersion blender or a hand-held food mill, or for a chunkier soup, just mash with a potato masher. You don’t want to put potato-based soups in a blender or food processor, because it will create a gluey texture.

Return to pot, reheat and serve with fresh ground pepper if you like. With some bread and a side vegetable or salad, this is a whole meal for us. It keeps well for a couple of days in the refrigerator.

I swear this post is not a reaction to my apparent maleness in the eyes of the Blog Gender Analyzer.

I was already planning to repost this piece on the weekend before Thanksgiving.

One of my favorite bloggers, Steve Gilliard, used to write a lot about holiday cooking around this time of year. When he was in the hospital, many of his readers kept The News Blog going with posts about subjects he liked to cover. I wrote a few guest posts about food, including this one.

Two easy recipes for pumpkin pie are after the jump. One comes from a friend, and the other comes from my tinkering.

cross-posted at La Vida Locavore

I decided to start a series on cooking seasonal food. Eating fruits and vegetables when they are in season reduces greenhouse gas emissions from transporting food from across the country or around the world.

More important, fresh food in season tastes better and retains more vitamins. Plus, if you buy directly from a farmer or farmer’s market, you are supporting your local economy.

It’s also more satisfying to eat the first asparagus or broccoli or potatoes or whatever of the season, because you’ve waited months for them.

I belong to a CSA (that stands for community-supported agriculture), and last week I got a large kohlrabi in my box. The easiest thing to do with kohlrabi is to peel it, dice it and add it to any stir-fry dish for crunch.

However, I have found a couple of recipes I prefer. One comes from Madhur Jaffrey’s World Vegetarian, which is so comprehensive that it has four kohlrabi recipes. If you don’t already own this book, you should go out and find a copy.

The other is my own soup recipe for kohlrabi with caraway, which I adapted from a recipe in the New Covent Garden Soup Company’s Book of Soups book.

Adventurous eaters, join me after the jump.