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Category Archives: Inspiration

‘Tis the Season to be Yummy…

As we gather together for the holidays, there is typically food involved in our celebrations. Here are some great recipes to incorporate into your festivities, with inspiration from different holiday celebrations from latkes to prime rib.  Whatever you decide to make, make it delicious!

Latkes

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Ingredients:

  •     5 potatoes
  •     2 onions
  •     3 eggs
  •     1 tsp. salt
  •     ¼ tsp. pepper
  •     ¼ to ¾ cup all-purpose flour
  •     oil for frying (canola is recommended)

Directions:

Peel potatoes and place in a bowl of cold water so they won’t turn brown. When ready to prepare the latkes, drain the potatoes. Place potatoes and onions in a food processor fitted with a knife blade; pulse until smooth. Drain mixture well.  Pour potato mixture into a large bowl. Add beaten eggs. Add salt and pepper. Add enough flour so that the mixture holds together.

Pour 1” of oil into a large, deep frying pan; heat over medium-high heat.  Carefully drop ¼  cup of the potato mixture into the hot oil.  (Flatten the pancake slightly so the center will cook.)  Fry for several minutes on each side until golden brown and cooked through; drain on paper towels.

Serving Suggestion: Serve the latkes with applesauce.

Collard Greens

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Ingredients:

  •     ½ lb. smoked meat (ham hocks, turkey wings, or neck bones)
  •     1 Tbsp. house seasoning (recipe follows)
  •     1 Tbsp. seasoned salt
  •     1 Tbsp. hot red pepper sauce
  •     1 large bunch collard greens
  •     1 Tbsp. butter

Directions:

In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt, and hot sauce. Reduce heat to medium and cook for 1 hour.

Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand.  (The tender young leaves in the heart of the collards don’t need to be stripped) Stack 6 to 8 leaves on top of one another, roll up, and slice into ½” to 1” thick slices. Place greens in pot with meat; add butter.

Cook for 45 to 60 minutes, stirring occasionally. When done, adjust seasoning to taste.

House Seasoning

  •     1 cup salt
  •     ¼ cup black pepper
  •     ¼ cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Joe’s Prime Rib

Chef Joe, who we have given the honorary title of “Official OMI Chef,” provided us with a wonderful prime rib recipe you will be sure to use over and over again.

prime-rib

Ingredients:

  •  1 cup Montreal steak seasoning
  • ¼ cup thyme
  • ¼ cup paprika

Directions:

Mix all ingredients in a bowl. Preheat oven to 425° F.  Tie prime rib using butcher’s twine in 3 or 4 equal spacing increments.  Rub the entire prime rib: top, bottom, and sides all over!

Roast at 425° for 30 minutes.  After 30 minutes, reduce temp to 275° and continue to roast until the internal temp in the very center of the roast is between 110°-120°F for medium rare (120°-130° for medium).

Allow roast to rest for at least 15 minutes before slicing with a very sharp knife.

To serve with your delicious prime rib, try one of these excellent sauces:

Horseradish Cream Sauce

Ingredients:

  • 1 cup sour cream
  • ¼ cup grated fresh horseradish
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. white wine vinegar
  • 1/2 Tbsp. kosher salt
  • 1/4 Tbsp. freshly ground black pepper

Directions:

Place all ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

Au Jus Sauce

Ingredients: 

  • 2 packets beef buillion
  • 1 tsp. thyme
  • 1 tsp. black pepper
  • ¼ cup red wine
  • 1 cup water

Directions:

Mix all ingredients in pan; bring to a boil and strain.

Now that dinner is over and you’re looking to add something sweet, here’s a great recipe for delicious Nutty Chocolate Matzo Crunch.

Nutty Chocolate Matzo Crunch

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Yield: 4 Servings

Ingredients:

  • 2 6”x6” matzos
  • 4 oz. milk chocolate, melted
  • ½ cup Marcona almonds or salted cashews, chopped
  • ½ Tbsp. fleur de sel or coarse sea salt

Directions:

Line a sheet pan with parchment paper and top with a wire rack. Place matzos on top of rack. Drizzle chocolate over matzos until almost covered. Immediately sprinkle evenly with chopped nuts and salt. Transfer to refrigerator and chill until set, about 15 minutes. Break into pieces. (If chocolate softens, return to refrigerator until set) Matzo crunch is best eaten the day it is made.

On the Organic Farm…

A Twist on Traditional Thanksgiving Sides

Thanksgiving comes with all kinds of delicious favorite side dishes. Since we are in the office on Friday after Thanksgiving, we at OMI like to have a potluck at lunch where we bring a side dish with a twist to the classic recipes (as well as evolving them into our own organic creations). Here are a few of our favorites…

       

I myself am a wine lover, so when I found a recipe that included a sangria flavor with the traditional cranberry sauce, I knew that I would love it. Such a tasty rendition if you love the classic but want it a little different this year.

Sangria Cranberry Sauce

Ingredients

1. organic lemon

1. organic lime

1. organic orange

3 cups fresh organic cranberries

1. container (16-ounce) frozen organic strawberries

1. cup red wine

1 1/2. cup raw organic turbinado sugar

Directions

1. From lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice. From lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. From orange, grate 1/2 teaspoon peel and squeeze 1/4 cup juice.

2. In 3-quart saucepan, combine lemon, lime, and orange peels, cranberries, strawberries, wine, and sugar; heat to boiling over high heat. Reduce heat to medium-low and cook, uncovered, 15 minutes until sauce thickens, stirring occasionally. Stir in lemon, lime, and orange juices.

3. Spoon cranberry sauce into serving bowl; cover and refrigerate until well chilled, at least 4 hours.

 

Here’s a way to try something new with stuffing. Add a few veggies you have never used before, or like this fun recipe, add wild rice and wild mushroom

 

Herb Wild Mushroom and Wild Rice Stuffing

1/4 cup (1/2 stick) organic butter


2 cups sliced wild mushrooms
( options to try: morel, oyster, trumpet, shiitake, chanterelle or porcini, in any combination)

1 cup chopped organic celery


1 cup chopped organic white onion


1 tablespoon chopped fresh organic thyme

1/4 chopped fresh organic Italian parsley

1 teaspoon sage, rubbed

1/4 teaspoon salt


1/4 teaspoon coarse ground pepper

4 cups cooked organic wild rice


2 cups dry unseasoned bread cubes
(try gluten free bread)

1 ½  cup organic chicken broth

Directions:

1. Preheat oven to 350°F. Melt butter in large skillet on medium heat. Add mushrooms, celery and onions; cook and stir 5 minutes. Stir in seasonings.

2. Mix rice and bread cubes in large bowl; stir in vegetable mixture. Add broth; toss gently until well mixed. Spoon into 13×9-inch baking dish; cover.

3. Bake 30 minutes.

This new take on sweet potatoes with a streusel topping instead of the usual marshmallows makes for a delicious, sweet side.

Sweet Potato Gratin with Pecan-Ginger Streusel

3 pounds (about 6) medium organic sweet potatoes

1/2 cup apple cider or juice

1/4 cup organic Grade B maple syrup

3 tablespoons organic unsalted butter, melted

1/2 teaspoon kosher salt

Streusel Topping

5 tablespoons all-purpose flour (gluten free, coconut flour)

3 tablespoons packed organic light brown sugar

3 tablespoons cold organic unsalted butter, cut in small pieces

1 cup coarsely chopped pecans

2 tablespoons chopped organic crystallized ginger

1. Heat oven to 350° F. Lightly butter a shallow 2-quart baking or casserole dish.

2. Bring a large pot of salted water to a boil. Add the potatoes and cook until just barely tender when tested with a fork, 15 to 20 minutes. Drain and run under cold water to cool. Pull off skin, then slice into 1-2″ thick rounds.

3. Arrange slices in prepared dish in concentric circles, overlapping slices slightly. In a liquid measuring cup, combine cider, syrup, butter and salt pour over potatoes. Cover tightly with foil and bake for 20 minutes.

Meanwhile, make streusel topping:

1. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or combine mixture with your fingers until it resembles coarse crumbs. Fold in pecans and ginger.

2. Remove potatoes from oven. Uncover and sprinkle with Streusel Topping. Bake, uncovered, until lightly browned, 12 to 15 minutes.

3.  Refrigerate for up to 1 day. Reheat, covered, in a 375º F oven until heated through, 25 to 30 minutes.

 

Whatever choices you make for your meal, we hope you have a happy holiday and give thanks.

Enjoy the Beauty of Nature

Nature gives to every time and season some beauties of its own; and from morning to night, as from the cradle to the grave, it is but a succession of changes so gentle and easy that we can scarcely mark their progress.

-Charles Dickens

It’s Scary How Good This Recipe Is!

With Halloween right around the corner, many people are thinking of carving pumpkins for the their porches.  However I’m thinking about the delicious recipes that incorporate pumpkin, from soups to sauces.  The recipe that jumps into my mind is my favorite dessert, pumpkin cheesecake.  Here is the recipe for the best organic pumpkin cheesecake you will ever have the privilege to enjoy! 

Organic Pumpkin Cheesecake Recipe

Makes: 12-16 Servings

Prep Time: 30 Minutes

Bake Time: 60 – 75 Minutes

Ingredients

Crust

  • 2 cups organic graham cracker crumbs
  • 3 tablespoons organic brown sugar
  • 1/2 teaspoon ground organic cinnamon
  • 1/2 cup Smart or Earth Balance butter spread

Filling

  • 3 (8-ounce) packages organic cream cheese
  • 1 (15-ounce) can pureed organic pumpkin
  • 3 eggs plus 1 egg yolk {or egg substitute}
  • 1/4 cup organic sour cream
  • 1 1/2 cups organic sugar
  • 1/2 teaspoon ground organic cinnamon
  • 1/8 teaspoon fresh ground organic nutmeg
  • 1/8 teaspoon ground organic cloves
  • 2 tablespoon organic whole wheat flour
  • 1 teaspoon organic vanilla

Directions

Preheat oven to 350°

To make the crust

Combine graham cracker crumbs, sugar and cinnamon. Add the melted butter. Press down flat into a 9-inch spring form pan. Set it aside.

To make the filling

Beat cream cheese until smooth. {I do this in a stand mixer.} Add the pumpkin puree, eggs, egg yolk, sour cream, sugar, and spices. Add flour and vanilla. Beat together until well combined and not lumpy. Pour into crust.

Spread out evenly and place in oven.  Bake for 1 hour or until the cheesecake is soft to the touch and does not jiggle when the pan is shaken.  Remove from oven and let sit for 15 minutes. Cover and refrigerate for 4 hours. Yummy served with homemade vanilla ice cream, too!

How to Create an Eco-Friendly Halloween

Going green doesn’t mean you have to compromise the funny or yum factory of Halloween. Make your holiday fun, unique and an Eco-Friendly event.

  1. Participate in a Costume Swap

Gather a group of your children’s friends or parents from school and bring costumes to swap and trade. Your kids will be excited over having a “new” costume without having to purchase a whole new one and it will  eliminate waste.

  1. Give Out Healthy Candies and Treats

Pass out candy without harmful ingredients that still taste yummy and wont get your house egged.  See the Trick Or Treat OMI Blog from 2011.

UNREAL Candy offers chocolate treats that taste as good as major commercial brands but without the articial colors, dyes, sweeteners, preservatives, hydrogenated oils and GMOs.  Check out their goodies HERE.

Surf Sweets offers a variety of gluten-free, organic gummies, sour bears and jellybeans.   They even have treats in spooky spider shapes for Halloween!

  1. Use Reusable Bags for Trick-or-Treating!

Any bag can hold goodies, from baskets to bags to old purses and more.  Old pillowcases make great bags to collect candy and can be easily decorated or customized for your child.  A simple white pillowcase can be turned into a “ghost bag” by drawing, sewing or gluing on eyes and mouth.  Or simply add your child’s name.

  1. Decorate with Nature

Use natural items to decorate this year, such as hay bales, leaves, branches, gourds, pumpkins, mums and more.

  1. Light up the Night

If you string up lights to keep your walkway safe for trick-or-treaters, be sure to use LEDs or solar-powered lights.  LEDs use less energy than conventional holiday twinklers.

  1. Let Kiddos Decorate

Forget store-bought window sickers and skeletons. Help your kids cut out bats from recycled paper or make hand print spiders for walls and windows.  Carve or paint pumpkins for more decorations. White sheets can be hung as ghosts.  Get creative!

How will you keep your Halloween more Earth friendly?

OMI Featured in PGD Interview

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Amanda Chou was the first place winner of Project Green Dorms Makeover Contest a back-to-school resource to help students across the US move from conventional to conscious living lifestyles created by Teens Turing Green.  The contest invited students 18 and older to curate their version of the ultimate green dorm room or living space on Pinterest! Each Pinterest board had to contain between 25 to 50 eco items with a brief description of what makes each item green or eco-friendly. The Green Dorm contest ran from August 1 through September 3. A team of esteemed judges juried the entries and selected first, second, and third place winners!  The Grand Prize included a many wonderful eco and sage products including OMI’s Organic Pillows, Eco Wool Comforter, and beautiful 1 1/2 inch Eco Wool Topper.

Here is a link to the interview with Amanda Chou as she explains how she has gone green and about her quest to encourage others to join her.

Going seamlessly green in college dorms | Piedmont – WXII Home.

Project Green Dorm is a segway into Project Green Challenge, were students from across the country compete in simple daily challenges that demonstrate just how fun, accessible, and effective environmentally and socially responsible living can be.  The grand prize winner will receive many prizes from retailers such as eBay Green, The Container Store, Whole Foods Market, and many more including OMI.  OMI wanted to be sure that the winner was sleeping healthy and contributed a Midori Twin Mattress, 1.5″ Wooly, Comforter and Organic Cotton Pillow. 

Join the challenge NOW!  Challenge started October 1st and there is still time to enter and win!

No More Plastic Water Bottles

Plastic water bottles are seen everywhere from grocery stores to schools.  Many people are unaware that there is so much waste created in the production and use of the plastic water bottles. According to National Geographic, “Americans drink more bottled water than any other nation, purchasing an impressive 29 billion bottles every year. Making all the plastic for those bottles uses 17 million barrels of crude oil annually. That is equivalent to the fuel needed to keep 1 million vehicles on the road for 12 months. If you were to fill one quarter of a plastic water bottle with oil, you would be looking at roughly the amount used to produce that bottle.” For more water bottle pollution facts visit the National Geographic website HERE.

Concord, Massachusetts has tackled the issues surrounding water bottles and has become the first U.S. city to ban the sale of bottled water. Concord residents voted to ban the bottle citywide in an effort to promote sustainability.  The debate of the issue occurred in a Concord town meeting, and after nearly 2 hours of debate, attempted amendments and a recount, the vote was accepted.  The ban is for the sale of single-serving PET (polyethylene terephthalate) water bottles of less than 1 liter (34 ounces). The State Attorney General approved the bylaw, therefore the ban will be finalized on January 1st, 2013.

Using reusable bottles for water can save you money while reducing your impact on the planet.  There are many options for replacing plastic water bottles, from glass to stainless steel.  Choose the best option for you and enjoy.

Enjoy this video and follow the marching water bottles all the way to the recycling bin.

OMI Participates in 2nd Teens Turning Green Project Challenge

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 Teens Turning Green is a student-led movement that is devoted to educating and engaging youth about environmentally sustainable and socially responsible choices for communities, schools and individuals.   Teens Turning Green began in 2005 in the San Francisco Bay Area and now has a presence in elementary, middle and high schools, as well as universities and student organizations across the country and around the globe. The goal of Teens Turning Green is to inspire the transition from conventional to conscious living.

Project Green Challenge is a 30-day eco lifestyle challenge created by TTG in which students from across the country compete in simple daily challenges that demonstrate just how fun, accessible, and effective environmentally and socially responsible living can be. The submissions are judged and assigned points daily, and then twelve finalists are selected. The finalists are invited to join esteemed eco leaders for the Project Green Challenge 2012 Finals: Green University for an unprecedented weekend of sharing, inspiration, and social action platform development. The grand prizewinner will take home many prizes, such as a $5,000 Natracare Scholarship, $1,000 gift cards for eBay Green, The Container Store, and Whole Foods Market as well as an OrganicPedic by OMI Midori Twin Mattress, 1.5” Wooly, Wool Comforter, and Organic Cotton Pillow.

For more information about Teens Turning Green or Project Green Challenge, visit the website HERE. Check out last year’s grand-prize winner on the OrganicPedic Blog, Teens Turning Green Hosts First GREEN UNIVERSITY.

Happy Monday!

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We hope your day is as good as this…

 

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