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 Today is Thankgiving and as I said in a previous post, I decided to follow this tradition.
Yesterday I cooked the first recipes, enjoing the whole ritual. I started checking the tools and the ingredients: the herbs, parsley, sage, rosemary and thyme, and then turkey, cranberries, sweet potatoes, apples, green beans.
I prepared an apple tea inspired by the thanksgiving herbs, and I drank it while I was cooking...
I had much fun during the afternoon, and I will post some recipe soon.
 Apple Tea with Thanksgiving Herbs
750ml boiling water
4 apple slices (do not peel them)
1 tsp green tea leaves
1 tsp rosemary leaves
1 tsp sage leaves
1 pinch thyme
Have a Happy Thanksgiving!
This goes to Lynne from Cafe Lynnylu who's hosting this week's edition of Weekend Herb Blogging.
This event is handled by Cook (almost) anything at least once.
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Yesterday I started to cook for the Thanksgiving, arranging a 'game corner' in the kitchen for my baby so that he could stay with me while I was cooking.
 He is too young to eat grown-up food, and I planned a 'tematic' dinner: homogenized turkey and pumpkin, with corn and tapioca baby flour. Thanksgiving-inspired, don't you think?
Anyway, he doesn't love turkey, and he wouldn't enjoy my idea, so I guess I will cook his favourite dinner instead, the 'baby carbonara'.
Yesterday, while he was staying with me during my culinary tour de force, I gave him this baby pudding.
Rice Baby Pudding with Biscuits (from 4th month)
120ml milk (the same that you use for your baby)
2-3 tbsp rice cream
2 baby biscuits, ground
Heat the milk in a glass in bain-marie (double-boiler).
Dissolve the rice cream, until smooth. Add the biscuits and serve immediately.
Always ask to your paediatrician about the diet of your baby.
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 I always tried to defend weeds, in a sort of 'weed's crusade', and this post is meant to be an index of all information about spontaneous herbs published on this blog.
Weeding is an all year long work if you are growing any kind of plant. Weeds can be dangerous for young plants and it's hard to get rid of them.
Anyway many spontaneous herbs are edible or useful, and harvest them often is the perfect way to keep them under control.
Here are some tips and recipes with your weeds.
 Green Purslane (Portulaca Oleracea)
Green purslane leaves and tender tops can be harvested during summer, and can be eaten raw in salads.
Green Purslane Recipes
Green Purslane photo gallery
 Nettle (Urtica dioica)
Nettle is one of the most common weeds. Its tender leaves can be harvested during autumn and winter, and become harder during spring.
Nettle leaves should be handled with gautlets, and can be eaten cooked.
Nettle Recipes
Be nice with nettles: link to recipes and useful tips
Nettle photo gallery
 Dandelion (Taraxacum officinale)
Dandelion was once considered as a regular vegetable, and then it 'fell from grace'. Leaves, flowers, roots and buds are edible.
Dandelion Recipes
Dandelion photo gallery
 Wood Sorrel (Oxalis sp.)
Violet Wood Sorrel has many gorgeous little flowers and it's often cultivated as an ornamental plant.
Green leaves can be used in salads or sandwiches, and flowers can be dried for herbal teas.
Wood Sorrel photo gallery
 Round-leaved Mint or Apple Mint (Mentha suaveolens)
Apple Mint has round and fleshy leaves. It's an hard plant, that can be harvested almost all year long and used as regular mint.
Mint Recipes
Round-leaved Mint photo gallery
 Yellow Sweet Clover (Melilotus Officinalis)
Its yellow flowers have a strong and sweet aroma, and can be dried and used in herbal teas.
Clover leaves can be eaten cooked.
Yellow Sweet Clover photo gallery
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I don't know why, but I really love to steam cook food. Maybe is the look of the cooking food in the steamer lid, or the gentle murmuring of the steam, or maybe is knowing that steamed food is healthy and tasty.
 I was planning to try chinese bao, steamed ravioli of yeasted dough.
 It's a Vegan World travels to China this month, so why do not try vegan bao?
 Bao are usually stuffed with stir-fried vegetables and pork minced meat. I 'veganized' the recipe using peanuts instead of meat.
 Vegan Steamed Bao
Ingredients:
Makes six bao:
200g all-purpouse flour
100ml water
1 tbsp sugar
1 tsp dry yeast
1 tbsp peanut oil
1 leek
1 carrot
100g soya sprounts
2 tbsp peanuts
soya sauce
Method:
Mix the yeast with sugar and dissolve in lukewarm water. Mix the flour with the yeast mixture and peanut oil, knead, and set aside while you prepare the stuffing.
Cut the leek and the carrot into thin slices and stir-fry in the wok with peanut oil. After 10 minutes add the soya sprouts and cook for a couple of minutes.
Season with two spoonful of soya sauce and let cool.
 Meanwhile divide the dough into six parts, and roll them out into circle shapes 12-15 cm in diameter
Stuff with the stir-fried vegetables and peanuts, then close them pressing the edges together.
 Oil the steamer lid and put the bao in it 2 cm apart to allow for expansion during cooking. Put the lid on the pot with boiling water and cover.
Cook 30 minutes and serve hot, with soya sauce.
I'm sending this to Susan for her Yeast Spotting event.
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