For the Health of It

“The food you eat can be the safest & most powerful form of medicine or the slowest form of poison”

— Anne Wigmore

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I reference this quote for a few reasons:

1. I have a special fondness for Ms. Wigmore because I believe she is correct. According to trusty Wikipedia it states that she is known as “the mother of living foods”, she was an early pioneer in the use of wheatgrass juice and living foods for detoxifying and healing the body, mind, and spirit.

2. She is from Lithuania & my last name’s Lithuianan (unless someone lied to me, but I’ll continue thinking that it is). So, this automatically gives her cool points.

3. After enduring winter in Eastern Europe followed by lots of masa’s (parties with LOTS of food) & holiday celebrations, I could feel my body starting to scream for mercy.

Finaalllyyy summer has arrived & we’ve jumped on the “treat-your-body-well-and-be-healthy” bandwagon. The change of seasons is accompanied by many more desirable options at the local piața for a much more reasonable price. This makes us smile because there are now GREEN VEGGIES in our diet and we can save a little more of that Moldovan Lei.

MDL- local currency

Now, that we are making an effort to not consume bread, potatoes, and candy bars- one of our favorite healthy substitues to prepare is what we call a ‘Green Smoothie’. Basically, we pull every green veggie from our refrigerator and blend it together. To be honest, these bad boys do not look appealing at all, but they’re super healthy. Plus, you can mix up the ingredients for variety by adding cayenne pepper or cinnamon.

Now, we understand that making such ‘Green Smoothies’ is not a new phenomenon and not every PCV is fortunate enough to have a blender. However, maybe we can motivate you to jump on the health kick as well and leave the poisoning of our bodies for weekend extravaganzas.

Ingredients:

♦Spinach     ♦Carrots    ♦Lettuce     ♦Cucumbers    ♦Cabbage    ♦Apples    ♦Lemon Juice

The components of our “Green Veggie Smoothie”

Final product of healthiness!

Granted it does not look remotely appealing. But I promise it tastes much better than it appears

 

Now, go eat a salad and save the pizza for another day! Your body will appreciate it and maintaining a healthy diet makes looking at yourself in the mirror much more enjoyable.

Cheers!!

 

Zucchini Wonders

Well….per norm, Sfecla & Spice disappeared for a bit. But, we have re-emerged from the depths of Moldovan chaos and, of course, expecting love and acceptance from you all.  On a serious note, forgive us because we are busy volunteers trying to fulfill the lives of everyone one while tending to our own personal needs…..like, remembering what day of the week it is because time moves way too fast these days.

**We actually have 2 months until we close our service in Moldova!!**

Now, lets take a journey back  in time, like…waayy back…as in last fall. It was during that time when I shared a post about purchasing ENTIRELY too many  kilos of zucchini at the local piața. What can I say? Sometimes, I’m attracted to shiny things just like a monkey– other times, my foodie mentality takes over. (Which clearly happened on this day).  That delectable  green zucchini just twinkled in my eyes.

I was feeling guilty about not exercising  that morning, but Due to my over excitement of green veggies, I conveniently worked in my strength training by carrying  a couple kilos of these green goddesses up 3 flights of stairs. Ironically, I think the local produce lady was proud that I finally stepped-up and bought more than 1/2 a kilo of a vegetables in a single visit. [The underlying fact is that I return 2 days later for the same thing, so…. why not buy it all at once?] <—- I know this what’s running through her mind.

So, here are some tastycreations for the “oops I bought too much dovlecei in the piața”

1 kilo = $0.47 USD

ZUCCHINI SOUP!! This looks like baby food from a jar. However, the taste is much more succulent! As much as we would love to share the recipe, we forgot. Shocker. We would blame the time lapse but is probably something along the lines of “Oh let’s Google ‘what to cook with kilos of zucchini’ and this is one of the things we discovered, threw together, and totally disregarded the recipe. To be fair, all recipes with zucchini soup are the same we added very little sour cream, only for texture, and it was amazing. So, old wise one “Master Google” will help you along for this one. Throw in some spice, or seasonings…. for PCVs– we did sautee the zucchini down to a soft texture and then you can mash it together in a gentle fashion.  Nothing is exact. Best of luck. It will taste great.

Zucchini Soup

ZUCCHINI CASSEROLE!! This dish is freaking amazing. Plus, you can make it more low calorie than a normal casserole dish! Per norm, I sort of glanced at about a dozen casserole recipes, then ignored the instructions and then did my own magic. To lower the calories, I did substitute sour cream for the mayo and added a little less cheese than one would expect from a traditional casserole.

 

mouth watering goodness- the picture does this creation no justice

 

Once again, we’ve been distracted and our meals have not been all that impressive……Okay, that’s a lie. We never slack when it comes to treating ourselves to a good meal. Forgive us, and we’ll have some of our made-up recipes that have helped us to survive these two years in Moldova posted soon!

Hai!

Moldovan Winter Survival Guide: 2013

Prior to Moldova, winter was simply that thing that happened to people who decided to live in really cold climates.

Me? Winter only meant we could not sunbathe…instead our  amusement derived from testing our physical skills on the beach….such as cartwheels.

Sullivans Island, South Carolina.
So beautiful!

Then, I applied for Peace Corps. I received my 1st preference for Sub-Saharan Africa where temperatures stay relatively high. I was pleased. However, not everything works out as planned. Joke was on me as I tackled my first “real” winter. Thanks, Moldova. I’m cold….and  I’m hungry.

The land here is beautiful. The nutrients so rich that you can spit a grape seed on the ground…years later a vineyard will appear. The flavor of the produce is succulent and the color beautifully vibrant. Fire engine red tomatoes vivid purple eggplant. Seriously, fruits and vegetables would make Whole Foods surrender and fall to its knees. Our meals come from the gardens we pass on our daily running trails. The juicy grapes that currently occupy a bowl on our kitchen table are cut from the vines of the host family’s terrace.

Personally, we really enjoy going to the piata for fresh produce. Just to elaborate our L.O.V.E, occasionally, we must throw on a ‘restraining order’ on ourselves if visits are reaching day #4 that week.  Note- it’s barely open 5 days-a-week.  The local ladies know us- and yes, I’m disregarding the fact that we stand out like the obvious Americans that we represent. But, we truly enjoy purchasing produce straight from the Baba’s gardens. Actually, this is a prime example of how we can get a bit…carried away….

Lately, our obsessive produce purchasing habits benefited because we are on a mission…

Goal: Survive Winter 2013 in Moldova.

Objective: Take advantage of the current low cost veggies through creative freezing techniques while shoving our faces with stuff that’s still green.

So far, we are far exceeding our expectations. We have prepared & froze:

• About a dozen jalapeno peppers…that’s a lie. We did this little number as well ‘kitchen décor/future condiment’
• Ratatouille (vegetable bake dish)
• Stuffed Ground Pork Peppers with Hrisca (buckwheat)
• Eggplant
• Green Smoothies (a concoction of green veggies blended with lemon juice & tossed into a ziplock)
• Curried Zucchini Soup
• Cinnamon Zucchini Bread
• Sugar Cookie Dough (This is just a self-defense mechanism so we don’t eat the cookies in 48 hrs)
• Thai cilantro marinade

Now, fellow Peace Corps Volunteers who can manage freezer space or convince your host family to section out a 6 inches of their freezer for you……have fun with these recipes!

Zucchini Soup

*It was not until I picked 3 too many kilos of Zucchini & realized that I needed to do something with this green goddess of a vegetable. Especially, because they’re SO DELICOUS right now! Yeah, that’s right they actually have flavor!

Ingredients:

• Zucchini cut into chunks
• Soup Stock (Veggie or Chicken)
• Onions & Garlic diced
• Condiments- salt, pepper, curry, basil…whatever you please

 

 

The Magic: #1: Look up Zucchini Soup Recipe. Then read how I semi-followed it….

Throw all your diced garlic & onions in a pan & sauté. Dust with salt & pepper. Then add your stock, followed by your zucchini and let all that jazz simmer for….ohh….15-20 minutes? Enough to get the zucchini tender, but not mushy soft. After that add everything into a blender/food processor until a smooth consistency. Put in a pot to cool. Repeat. You’re finished. Yay.

Ground Pork stuffed Peppers with Hrisca

Basically, we took the abundance of peppers, cleaned them out, stuffed them with fully cooked ground pork, mixed with Hrisca (Buckwheat inst of white rice) because we try to be waist-line conscious, stuffed the mixture in the peppers & froze ‘em. When we’re ready to enjoy- all that is necessary is throwing the green guys in the oven until they defrost & the pepper is tender.

Zucchini Bread:

This recipe is amazingly easy and great to prepare since the veggie currently at a low cost!

Ingredients:

• 2 eggs, beaten
• 1 1/3 cup sugar
• 2 teaspoons vanilla
• 3 cups grated fresh zucchini
• 2/3 cup melted unsalted butter
• 2 teaspoons baking soda
• Pinch salt
• 3 cups all-purpose flour
• 1/2 teaspoon nutmeg
• 2 teaspoons cinnamon

For more Pizazz add:

• 1 cup walnuts
• 1 cup  raisins

Mix that stuff together & bake! It’s delish! If you want, it’s possible to also add more nutmeg, allspice, or something wintery along those lines….

The days are slowly getting a bit colder and it’s a Saturday morning. This means, time to get dressed in my finest & hit up the piața and start another day of cooking and freezing in the most valiant attempt to survive this winter.

Cheers!

Appearance Matters

Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress.

Charles Pierre Monselet, French author (1825-1888)

When living in Moldova, it is important to always look your best when you meander into the public eye. Clothes must be ironed and shoes should have no reminisce of dirt (even after you trek a couple kilometers through the mud pitted road). The way you present yourself is very important. It speaks volumes on your behalf. Basically, you will always be judged. So, unlike in the US where you can easily pass off pajama pants & a hoodie as acceptable attire for a quick trip to the convenience store, it is in one’s best interest to not attempt such antics here. Yes, this can get a bit irritating, always having to be mindful of your appearance. However, I have come to the realization that I, too, have a pet peeve about presentation…. with food.  After  residing in Moldova for 13 months, I’ve noticed that food preparation, in actuality, is an immaculate aspect of my daily life. Not only am I mindful that if I don’t make the food look gustos și frumos, it makes me appear like a real slacker.  When plating a meal, my mind works a little like this…..

 Should I use the square bowl….or the round one? Blue plate or white plate?… Oh, of course the garnish! Which one highlights the appearance of the dish better- the fresh parsley leaves or basil?

Yep- it’s sad. Even worse, this obsessive behavior has rubbed off on my roommate, who will now take pictures of all the prepared food before we eat a meal.

“Repshas! Did you take a picture of this? Where’s your camera?….Wait, I can’t find it, but this plate color blends in with the veggies, don’t ya think? We should change it…for the picture”

We seriously don’t take our first bite of the meal for an unnecessary length of time as we reposition plates, adjust the lighting, and simply admire the work of art. Most of our friends have become accustomed to this strange food photo shoot ritual. Usually, they respectfully tell us the food is getting cold and they’re really hungry because it took over 1.5 hrs to prepare dinner. *Sigh* They are correct, but I believe you eat with your eyes. The taste buds are the followers to the brain. When the brain like what it sees, the taste buds are already convinced the dish will be delicious.

A toast to Moldova, for reinforcing that we all have an OCD pet peeve of and personal concern for “appearance”…..in one form or another. Now, we are trying to make an effort to not simply gloat about how delicious the meals are or how well we eat considering we are Peace Corps Volunteers…so, we will hopefully strive to provide you our not-so-secret recipes more often. [The problem with this….we only follow recipes with scones, cookies, and marinades. Therefore, please attempt every recipe with your own personal judgment…]

Hummus This is a fun side dish to create because you do not have to go with the traditional ingredients of tahini and garlic. Be bold, experiment, and let your taste buds lead the way!

• Google “Hummus Recipe”
• Check out the basic ingredients: Garbanzo beans, salt, oil, water, lemon juice. Check. Use them.
• Look in your spice cabinet & refrigerator…decide what you feel like making, then  add in the fun ingredients

I was feeling a little Mexican and decided to sauté some jalapenos, onion, garlic, and bell peppers in olive oil. Then I threw everything into the blender with the chickpeas, added some cumin and cayenne pepper for a bit of a kick, and blended together. Honestly, I didn’t measure out a damn thing on this. Just kept blending and adding ingredients until I got the consistence and taste that I wanted.

Jalapeno & Cumin Hummus

Greek Briam or better known as Ratatouille  After living on the Greek Island, Santorini, I was required to prepare this everyday for guests on the boat. It’s one of my favorites- delicious, easy, and healthy.

• Dice tomatoes, onion, zucchini, eggplant, and garlic.
• Put in a big pan for baking.
• Add condiments to taste (salt, pepper, basil, oregano, ect)
• Drizzle the top with oil & fill the pan almost half way with some water. The amnt of water obviously depends on the size of your pan.
• Put it in the oven at a reasonable temperature to bake for approx. 30 minutes.
• Sit enjoy a glass of wine & catch up on facebook or skype with family across the globe
• Return to the oven when the timer goes off or you suddenly remember it’s in there
• Indulge

Ratatouille fresh out of the oven

Scones  A Demmel family recipe. These are delicious and so easy to bake! Also, this is the ACTUAL recipe that we follow and recommend enjoying these with a cup of French pressed coffee

• 2 cups Flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• ½  tsp salt
• ½ cup butter
• 1/3 “special” ingredient (raisins, cherries, blueberries, etc.)
• 1 cup heavy whipping cream

Mix dry ingredients together, cut in butter. Add cream & special ingredient until the stuff can be molded into a ball. Knead, but knead it kindly- don’t touch it too much. Roll in circle to 1 inch thick. Cut into 6 triangles like a pie.  After arranging individually apart on a baking sheet, sprinkle each piece with a little sugar. Bake at 400 for 12-15 minutes.

For a savory twist, add chives and cheese as your “special” ingredient.  Decrease the amount of sugar in the scone.

Demmel’s Blueberry Scones- a morning’s bliss

We’re back!!

“Humor keeps us alive. Humor and food. Don’t forget food. You can go a week without laughing.”  -Joss Whedon

We’ve done our best to keep laughing and definitely have had sustinence to sustain.  But truth be told it’s been too long since we’ve blogged because we’ve been in transit since the oven glass spontaneously shattered….hanging out in a temporary apartment without much ability to cook as we like. However, in the last week, we’ve moved into a new apartment with a very nice kitchen! We’ve jumped back into our normal routine and started this new week with lots of laughter and even more cooking.  Now, let us begin….

But first, I’ll share with you my culinary adventures in Europa. I had the pleasure in August to travel to Riga, Latvia; London, England; and Ireland for a few days.  Along the way, I tasted foods I hadn’t tried in over a year, and it was delightful!  Here’s a taste of my adventures:

If you visit Riga (which I highly recommend a 24-hour layover), check out the Galleria Terrace.  I decided to make a Belgium meal out of it with some fresh mussels, cooked in a good healthy mix of garlic, onion, carrots, and other light seasonings, garnished with some potatoes, and topped off with a fantasically flavorful Grinbergen Double beer.  (Beer and mussels- I hear it’s a Belgium thing)

So this image… made me feel a bit wonderful in a taken aback kind of way we’ll say, so that’s why it’s facing the way it is. For you to see how it makes you turn your head in wander about how delicious it was. (No, definitely not making you do that because of my lack of technological abilities.  No definitely not…)  This meal I found in an Irish pub just outside of Galway.  These fresh scallops with a light sauteed vegetable and lemon were so delicious.  And that bread sitting beside it with Irish creamy butter.   Deelicious.  I know you don’t see any Guiness in this picture but I definitely had my fair share while there.  I’m becoming more of a wino all the time, I think.

I truly am American… I think I had 3 burgers in the course of 6 days on my travels, and this one was probably the best. Bacon cheese burger… I’m not going to lie.  This Nebraska farmgirl did not regret one bit the intake of calories in this tasty, succulent bad boy!

This dish of some simple fish came with a rock-hard cover of seasalt.  They cook the fish under this salt cap, which leaves the fish tender and moist.

I knew that I was truly coming back to Moldova (via AirMoldova) when this was my breakfast on my red-eye flight.  Welcome back, Laura.  No more freshly baked scones still warm from the oven…  But alternatively, we’ve got a kitchen now so we can make them ourselves!!!

Most importantly, get excited (Sue Murphy) because we have many new culinary adventures, random recipies, and winter prep list to tease your taste buds!

Cheers!

Kitchen War Zone

For the record, after being in Moldova for 1 year we have become accustomed to the random and unusual “Did-that-really-just-happen-situations??”. However, this week our dearest Moldova took our level of disbelief to an entirely new level.

THE GLASS FRONT TO OUR OVEN SPONTANEOUSLY EXPLODED

(Best part- the oven was not even turned on…)

So, we are faced with a few minor technicalities
1. How in the world are we going to explain this to our landlord?
2. We won’t be making delicious scones with the ripe cherries or chive & cheddar biscuits anytime soon….

The day arrived for the Land Lady to grace us with her presence from the village…and I stress again…How do two Americans Explain to a Moldovan that the glass simply broke into a million little fractured pieces that I still step on a week later….Well, turns out, it was easier than we ever imagined. We told her about the situation, had pictures already pulled up on the laptop…and her response, “Oh, I don’t know. That’s normal”. Then she continued on discussing the bills. the mere 300 lei in bills that we accumulated for 1 month (which is nothing in relevance to USD).

Since we were baffled by this entire occurrence, there was some Google research was in order. Our main goal was to find out: “Are exploding glass ovens normal?” Evidentially the answer is…YES! *Note, Moldovans rarely fabricate, so when the Land Lady said it was ‘Normal’ she wasn’t kidding.

the glass in oven doors is shattering without warning and it’s happening with alarming frequency

http://www.wpxi.com/news/news/local/target-11-investigates-exploding-oven-glass/nWGYX/

Come to find out this is so common that Google finished the search for me before I could even type in “exploding”. This occurrence should almost come with a disclaimer printed on the front of the oven stating: “WARNING: This device will explode at anytime with no warning simply because it can. Please always wear safety goggles and long pants within 5 feet of the oven at all times”

…..Now, our next big dilemma- Do we attempt to use the oven again? Seriously, no baking for another 13 months sounds tragic….as well as a sure boredom to our food blog.

Suggestions welcomed!!!

Holy Food Extravaganza!!

Oh my….Demmel & I have a huge weekend planned that we are kinda sorta “Christmas morning giddy” about. We’re having oaspeti (guests)- but not just any guests- everyone from our training village last summer will be joining us in Causeni!!! Team Cricova Reunion!!! Naturally, Laura & I began planning this little weekend gathering the first week that we moved into our apartment– 2 months later the day has arrived! Our first priority (of course) was to construct a menu of our personal favorites to serve everyone. It went something like this….

Me: “Laura, I want you to make your homemade chocolate chip cookies!”

Laura: “Nico problema, you need to make the French onion dip….and the spinach dip”

Me: “Both dips?!?!”

Laura:“Uhh….yeah!!”

Me: “Got it. Then your making scones for breakfast….and that ginger, beet (sfecla) salad because with all these carbs I’m going to need something to assist with my digestion”

….Yesterday morning, Laura made a special trip to the market in preparation for this weekend. When Ms. Demmel returned, she informed me that she made an executive decision to forgo baking chocolate chip cookies from scratch. ‘What?!’, I thought, ‘I don’t get to lick the bowl now??’ [IMPORTANT: Leftover cookie dough contains raw eggs, I do not encourage anyone to fall victim to such behavior of indulgence. Ever. But, I will never hesitate the opportunity]  Instead, she bought some kind of chocolate cookies from the store. Sorry, guests. So, after this unexpected news, I was kind of disappointed. Therefore, I did the next best thing to comfort my soul. I simply found the choc. chip cookies that were in the freezer from the last time we had guests over….and proceeded to eat the last four, which were creatively tucked in the way, way back corner behind the brussel sprouts.

Okay, now lets the taste buds get excited! Here’s our weekend menu regarding quick appetizers….(so far). Also, please keep in mind we make an effort to create all meals as healthy as possible. We can’t afford to buy new jeans because our budget is too small, but when your zipper breaks after a well fed winter– it’s a sign to switch up a few ingredients. No oil- sub H20. Instead of mayo we use kefir and 10% sour cream. No rice for Asian cuisine- lentils or hrisca (buckwheat).  And some others that I cant think of? Hmm….. mental note to make “Healthy Alternative Substitutions” as a future blog. Okay, our menu….

• Balsamic shredded beets, fresh ginger, sesame seed & brinza salad. **Personal Favorite** I try to leave the brinza (cheese) out of mine, but Laura has a sick obsession with cheese. It’s not an option. Cheese in everything!
• Savory caramelized onion bread pudding **This is a recent new creation & kinda sorta similar to stuffing. But you can slice it like bread**
• Classic herb potato salad & Tex-Mex potato salad **We have a ridiculous amount of taco & enchilada seasoning so….we have to find different ways to use it**
• Fresh radish bites on garlic, olive oiled toast points with double cream brinza
• French onion dip & fresh frozen spinach dip served with toast points and sliced raw carrots

There ya have it! Saturday we will be doing it up spicy Mexican style: re-fried black beans, sauteed veggie, seasoned shredded chicken, and tortilla chips. We opted to buy tortilla chips since the process takes sooooooo looonng. But, our homemade tortilla chips tossed with cumin are sort of amazing. Pictures of all the food will be posted next week! Trust us….we wouldn’t let you not see our wonderful creations! Also, this isn’t the pretties blog format…I’m a newbie to this. Forgive me.

— Lindsey

This is what the bread pudding should look like

This is a failure….

Welcome to Sfecla & Spice!!!

Our Dearest Virtual Friends & Fellow Foodies,

Welcome to our blog! Since our friendship first blossomed in June of 2012 as new Peace Corps Trainees, we always seemed to meet on one common ground- FOOD.

I accept the fact that I was a food snob from a young age. Even in elementary school, I was probably the only child that refused to indulge in white bread, beanie-weenies, or drink 2% milk. I was a whole wheat bread & skim milk girl. Of course, back in the 1990’s, before Jamie Oliver decided to revolutionize school lunches, the cafeteria’s did not offer the healthy option of skim milk. I completed my college years in Charleston, SC, which only reiterated my obsessive love for good food. My life started to revolve around food- this necessary matter needed for survival that we put into our bodies…only to poop out. My working hours were spent in a restaurant. My friends were amazingly talented chefs. After working all night serving food- we would go sit in another restaurant surrounded by more food. My weekends consisted of food festivals & dinner parties. And then you throw in my obsession with gym workouts, Tae Bo, and healthy organic eating…..whew! (But, I must admit that I am not nearly as ‘hard core’ as some of the people out there today.) One of my favorite restaurants in Charleston is called “FIG” (Food Is Good)…because it is. What an ingenious name. Food is darn magical at times.

My side kick, Demmel, is a true Nebraska farm girl. Her admiration for the process of planting & harvesting crops is inspiring. During training in Cricova, we would daily walk past a wheat field & I even found myself saying to her “Look at that golden wheat. So pretty. It’s time to harvest, Demmel” Whoa! The farm girl was rubbing off on me after only 5 weeks in Moldova. Also, the super awesome & cool thing that makes Laura really appreciate food is that she had a chicken business in high school. Yep- true story. Raised and sold chickens. Impressed? I was. She has an incredible love for the land, a true appreciation and understanding for the effort required to produce quality food. But, that’s not surprising since the majority of her life has been spent on a farm. Her stories about her times in the FFA (formerly the Future Farmers of America) or work at the National Farmers Union in Washington, DC also provide insight into the rich tradition of agriculture she adores.

During our Pre-Service Training in Moldova, an entertaining past time for us would be to check out every magazin, alimentara, and food market that crossed our path. The majority of the time we would not buy anything- just wander around the 12 ft by 18 ft store… annoying the cashiers. We’ve continued this habit, now in Causeni. We pretty much know exactly what is in each market, price points, and delivery dates. Often times, we address our strange, possibly unhealthy obsession by strolling through the stores on the way home, simply…. because we can. It makes us smile.

So, this idea for a food blog came about after we got ridiculed from friends, mostly PCV’s, about our constant photos & status updates about the amazing food we had created. We felt that consolidating, and sharing our passion, could open the doors to new gourmet ideas for others who might share the same food challenges as we do in Moldova. Honestly, we surprise ourselves with what we create- whether it’s delicious grub from the same old carrots, cabbage & potatoes or an epic failure-then-made-success like chocolate chip cookie bars. We hope you all enjoy, laugh a little, and appreciate the ‘art’ of cooking tasty, usually healthy food!

-Lindsey