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Roasted Corn Hummus

August 7, 2021 Colleen Stem

How much hummus is to much hummus to eat? Seriously, how much? Because I eat A LOT of hummus, like hummus everyday, sometimes (all the time) even multiple times a day. And not just a little bit. Give me a bowl of it, any sized bowl, and see what I can do.

And I like just about any hummus, but with that said they are not all created equally. Homemade is almost always the superior, (although there are some brands that I really really like), freshly made is best, heavy on the lemon is a bonus, and some kind of mix in is always appreciated.

Roasted corn hummus. Oh boy did I attack this one. A base of a traditional creamy hummus in all it’s glory, blended up with freshly picked and freshly roasted sweet corn. When whipped up together it creates a soft, almost fluffy, creamy mixtures of all the goodness. It is so freaking good and is probably going to be my repeat hummus for the foreseeable future (until the corn stops growing). It really is a stand out. The mr and the littles even loved it and that is something.

To the hummus!

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The stuff. Freshly roasted corn on the cob, cooked chickpeas, tahini, some garlic cloves ,a lemon, salt, pepper and red pepper flakes , ice cubes, and a little olive oil.

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Basically the only work to do. Cut corn from cob.

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Add corn and garlic to food processor and pulse for a minute, scrapping down sides a few times. Add in the chickpeas, tahini, juice of the lemon, ice cubes, and red pepper flakes. Blend until nice and smooth. And that is it. Taste and add more salt and pepper if needed.

Scoop it all into a bowl and eat the hummus any way you see fit.

-C


Roasted Corn Hummus

makes about 3 cups

  • 2 roasted cobs of corn (2 cups cut from cob)*

  • 2 cups (or 1can) cooked and drained chickpeas

  • 1/3 cup tahini

  • 2 cloves garlic

  • a lemon

  • 3 ice cubes

  • salt and pepper

  • 1-2 teaspoons red pepper flakes

  • olive oil (optional to drizzle on at the end)

*There are many methods to cook corn so you can cook it any way you want. I just wet the corn still in the husk and pop it into a really hot oven or about 25 minutes.

Start by removing corn from the cob. Place corn and garlic into food processor and pulse for a minute, scraping down sides a couple times, until pretty blended up. Add in chickpeas, tahini, the juice from the lemon, ice cubes, and a good healthy pinch of salt and pepper and as much red pepper flakes as you want. Blend until smooth. Taste and add more salt and or pepper if needed.

Scoop into a bowl or container and drizzle with olive oil if desired.

Eat right away with cut up veggies, smeared in pita, with a spoon, or any other way you want to eat it.

Left overs can be stored in airtight container in fridge for a few days but really, who has left over hummus?

In Vegan, summer, pulses, hummus Tags Roasted Corn Hummus, corn, gluten free, vegan, fresh, summer, hummus, homemade, home Made, easy, spread, dip, dinner, plant based, protein
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Zucchini Dill Empanadas

June 19, 2021 Colleen Stem
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YAY for the first zucchinis of the season! Zucchini is one of the main reasons I tolerate summer. Sure I complain a lot about being hot all time and the sun being just too freaking bright but the zucchini helps make it all worth dealing with.

Empanadas. Little hard pies. A perfect little vessel to stuff some zucchini into. Add some dill and it makes it all the better. I mean who wouldn't a zucchini and dill stuffed pastry on a warm summer afternoon (or whatever time you feel like eating). They are super easy to make, light and crispy, and are little pies of zucchini. What is not to like? Plus they require no utensils to eat them . Think about it, Make batch, throw them into a picnic basket and head to a nice little grassy patch under a tree. Doesn't that sound just so nice? That does sound nice. Why didn't I do that? Oh because I was busy being pissy because I made a perfect batch and while letting them cool off in the oven for a few minutes I accidentally turned on the broiler and burnt a few. But whatever, the mr actually really liked them burnt so no harm no foul, But next time I make them it will definitely be for a picnic.

Now to the zucchini dill empanadas!

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The stuff. Zucchinis, a carrot and a onion, some dill and ground ginger, salt and pepper, water, oil, flour, and baking powder.

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Start with making the filling. Chop the carrots into little cubes then grate up the onion and zucchinis.

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Gather the zucchini and onion into a tea towel (or cheese cloth) and squeeze out he excess liquid. ( I squeezed it into the dough mixture)

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dump the zucchini and onion into a heated and lightly oiled skillet. Add in the carrots, the ginger and dill, and a good pinch of salt and pepper. mix around a cook until the zucchini has gone cooked down and the carrots are slightly tender. Remove from heat.

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Now make the dough. Ad the wet the dry and mix around unit a shaggy dough form then knead it for about a minute and place in a clean bowl covered with a towel to rest for 15 or so minutes.

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After the dough has rested, dump into counter, pat into a disk and cut into 12 equal pieces.

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Then roll each piece into a ball. Take a ball and on a lightly floured surface, roll out into a disk.

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Then add the filling, A couple heading tablespoons of cooled filling go Into the middle. Have a little bowl or water and dip a finger into the bowl and run wet finger around the edge od dough. Fold the filed disk in half and lightly press the dough together. Now you can either try to twist the edges or just crimp them with a fork. Take a knife and cut a little steam vent into he top the place onto a baking sheet. Repeat until all empanadas are made.

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Brush tops with a little oiled sprinkle with pepper. Pop into the oven to bake.

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Pro tip. Don’t accidentally turn on the broiler right before you pull them out (especially if they were perfect. But in all honesty the mr liked the burnt ones so whatever.) Once they are nice and golden brown, pop them out of the oven.

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Now toss them onto a plate and start feeding your face. No utensils required. Dipping sauce is up to you.

-C


Zucchini Dill Empanadas

makes 12

For dough

  • 2 1/4 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking powder

  • 1/3 cup vegetable oil

  • 1/2 cup cold water

Filling

  • 2 small zucchinis (3 packed cups grated)

  • a small onion

  • a carrot

  • 2 tablespoons fresh or 1 tablespoon dried dill

  • 1/2 teaspoon ground ginger (optional)

  • salt and pepper

  • vegetable oil

Start with making the filling. Chop the carrot into small little cubes then shred the zucchini and onion on a box grater. Gather the zucchini and onion and place in a clean tea towel of cheese cloth and ring to excess liquid. Place the carrot and the zucchini and onions into a preheated and lightly oiled skillet. Add in the dill, ginger, and a pinch of salt and pepper. Cook down for 7-9 minutes or until zucchini has lost a lot of liquid and the carrot pieces are fork tender. Remove from heat and let cool.

Make dough. Place the dry ingredients into a bowl and mix around. Add in the water and oil and mix until it comes together into a shaggy dough. Dump out onto counter and knead for about a minutes them place dough back into the bowl ( wipe it out) and cover with a towel. Let dough rest for 15 or so minutes.

Preheat oven to 375.

Once dough has rested, plop onto counter, pat into a disk shape, then cut into 12 equal pieces and roll each piece into a ball. Lightly flour the counter and start to roll each ball out into a round disk about 4-5 inches wide. You can one at a time and fill it or roll them all out and fill all at the same time.

To fill, take about 2 heaping teaspoons of the cooled filling and place in the center of the rolled out disk. dip your finger into water and and run it around the edge of the dough then fold in half and lightly press the edge together. Then either twist the edge or crimp the edge with a fork. Take a knife and cut a small slit into the top then place on a baking sheet. Once all the empanadas are on the sheet, lightly brush the tops with oil and sprinkle with black pepper. Pop into the oven and bake for 20 -25 minutes or unit the empanadas are a nice golden brown.

Remove from oven. Eat while hot.

Place any left overs in a container in the fridge for 5-7 days. Reheat in oven or toaster oven.

In Savory, summer, Vegan, Vegetables, pie Tags Zucchini Dill Empanadas, vegan, plant based, empanada, dill, summer, zucchini, easy, home made dough, fresh, dairy free, vegetable, hand pie
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Sunday Happy

September 6, 2020 Colleen Stem

It is September friends. That is right. And I am not going to be like, wtf, what happened to summer or the past 6 months, or any of that.. No, I am going to be all like, heck yeah! I am excited for fall and looking forward to all the things that I love about this time of year. Apples, pumpkins, leaves, shorter days, hot drinks all the time, and sweaters. SWEATERS! Ooooh, just yes.

We started the past week with 2 car loads full of camping stuff. It was the mr and I, Barb, and the two older littles. We took them camping for their first state park experience. There was fishing, biking, rock skipping, s’mores, fire starting, people (Miley) trying to burn everything, and all the eating. We were all grubby and stinky and happy as could be. Sure the little guy might have had eaten one to many hot dogs and marshmallows and preceded to boot chunks all over the place, but he railed and was all good, maybe even better for it. After we all crawled into our tents (the boys shared and us ladies shared) we all passed out, all woke up at some point to the mr’s load as hell snoring, but had a pretty good night sleep. I woke up hours before everyone else and walked around in the dark for a while then the the mr, Barb, and I went and watched the sun rise while the two littles slept. After the monsters woke up we made a breakfast fit for champions, meandered, packed, and found another river spot to hang and fish at. After a long day, we dropped them off, went home, went to moms for dinner, and I then crashed. So much fun but sometime so much fun really just tuckers this here lady out.

The rest of the week went with no big biggies. Lots of studio work (Lots of mugs and I am making ghosts and they make me smile), harvesting all the goodies from the garden, doing a massive purge of shit that I don’t want, and reading as much as I can outside on the front porch. The weather had been of the upmost fantastic this week and I am sucking it all in. Other then that, not a whole heck of a lot.

The mr and I are out come 10am. We plan on a good long hike with a picnic lunch on a mountain, some kayaking, land looking, and camping. We are not staying at a state park due to that fact that there is not an empty site at any of them, but better off for us cause we are just going up to Belvedere and pitching the old tent with not a person around. And I get to wear a sweater all day long. That is probably one of the things I am most excited about. HA!

How I internet this week.

-Don’t be a dumb ass, for everyones sake. Coronavirus updates: Labor Day could fuel another rise in infections if people aren’t cautious, experts say

-ARe you a little nervous about apple picking this year? I know I am not going during peak times, thats for dang sure. Pick Your Poison.Fall activities like apple picking and leaf peeping are generally considered safe, but with record crowds and a COVID surge expected to collide this fall, locals are worried

-Kevin Costner’s New App for Road Trips Tells You About the Places You Travel Through. Although I am not an app person, I might just download this (someday). Kevin Costner is dreamy and I love me some history when traveling.

-But is is magic? David Blaine: Daredevil takes flight with helium-filled balloons

-My computer has been making some noises of late. It freaks me out What is it is about to explode, or worse yet, it just stops working? What various weird computer noises mean for your machine

-Walking Is Increasingly Deadly, and Not Because People Are on Their Phones. Seriously. I hear about people getting hit all the time. It is actually a fear of mine.

-London Artist Sophie Sellu’s Functional Wood Sculptures. I really really like.

-Would you live in a neighborhood like this? This sustainable neighborhood of the future is designed to manage both climate change and pandemics

-I mean, we all thought this would happen. If it works now, then way bother going back. Generation Work-From-Home May Never Recover

-I am dreaming of vacations and road trips. Landed on this. What is a Dude Ranch?

Pictures from the week

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In summer, sunday happy Tags everyday life, photography, pictures from the week, Sunday Happy, camping, Outdoors, nature, Vt Vermont state park, summer
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Sunday Happy

August 30, 2020 Colleen Stem

It has been a weird week. Not bad, I just feel really off. I think the feels are catching up with me a bit.

Went camping at the start of the week, and that was, as always the highlight and, as always. we were sad to leave. But we did and back to life we came.We both have been busy, doing what we needed to do. I got a lot done in my studio, went back to work for the first time at the studio I work at. and loaded more stuff into the kiln at another different studio. A studio heavy week. Also trying to get stuff done around the house, harvesting and processing all the food from the farm and garden, and to remember to pay the taxes! ( I need to do that, like NOW) . But yeah, just have had a touch the blahs. But hey, I picked up my knitting again so that is good, and the weather has been great around here, which makes me happy but also makes me sad for the rest of the country that has had to deal with heat and hurricanes and fires.

Meh.

I am ok. You ok? We are ok.

And it is Sunday which always makes me happy. Off to camp today and this time we are bring the littles and Barb and oh boy, what are we in for? We have camped with the littles before, but this year they are older, one has her face constantly glued to her cell phone and has been know to be a little, lets say, moody? And we have to share tents. And they are monsters that stay awake past 8 pm. (I will leave the task of staying awake with them to the mr and Barb. HA!) But other then that, it’s going to be so much fun. They have fishing to do, I have books, and it’s gonna be a cool rainless day. Can’t ask for much more. Hopefully I have everything we need. I have been packing all week, making homemade graham crackers, rolling up  extra sleeping pads, and buying 5 different bags of chips while cutting up all the veggies I can fit into a cooler. I think they are really excited which makes me excited too. One last big hurrah before school starts for Barb tomorrow and the little next week.

Wish us luck!

Some Internet from the week.

-I love you, Bill and Ted. Sat what you will about the movies (say nothing if you have nothing nice to say), but we all need this right now. And we could also use a time machine.

-My dutch oven, which I use at least once a day, is almost black. Maybe I should clean it? We Tried 5 Methods for Cleaning Dutch Ovens and Found a Clear Winner

-Welcome to the world of short shorts! He wears short shorts: why are men showing more leg?

-Beautiful acts in the world. A Labor of Love

-The Absolute Best Way to Cook Broccoli, According to So Many Tests. And don’t forget, sometimes the best way is no way. RAW!

-No, not me….Got a bad habit? Here’s how to train your brain to beat it

-Am I dutch? Why are the Dutch so tall?

-When Your Child Is a Psychopath. Could you imagine having a child that was a psychopath? Oh I sonnet even know what I would do. At least there is some hope if diagnosed early.

-On the bright side. The Pandemic Has Heightened Young People’s Dedication to Their Health

-Tiny Elephant Shrew Resurfaces After More Than 50 Years On Lost Species List. What the cuteness!

Pictures from the week.

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-C

In sunday happy, summer Tags internet links, sunday happy, pictures from the week, everyday life, Vermont, VT state parks, camping, outdoors, nature, ceramics, summer
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Sunday Happy

August 9, 2020 Colleen Stem

My counter is covered with tomatoes, melons, pears, and zucchini. I have a long sleeve shirt draped over the chair by the front door to throw on when I leave the house in the morning, the camping stuff is now in our weekly rotation, and all the sunflowers have bloomed and are big and mighty… This is the best part of summer, wouldn’t you agree?

What a good week. The mr and I started off with a camping adventure up in Belvidere. A great day. We went for a hike, made a nice soup dinner, relaxed and enjoyed the solitude before crawling into the tent to ass out. But I think I only just fell asleep when the lightning started. Then the thunder, and then the torrential downpours. It was crazy. I have never seen so much lightning or heard thunder as loud and as long as I did that night. I was laying awake for what felt like hours just watching the tent light up and thinking that the thunder was actually the world falling in on itself. But then it stopped, I fell asleep for a little while, and then we woke up before the dawn, picked up our sopping wet tent, and came on home. So sure, we were a wee bit wet and exhausted but I was also feeling more normal and happy then I have in a while. I guess all I need is to pitch a tent in the woods and I am good. So good in fact. Even if it we are camping during a tornado warning. (I guess we missed that one.😳)

The rest of the week consisted of a few more hikes, a kayak adventure where we both ended up getting sunburnt, lots of tomatoes from the farm, and a neighbor basically throwing all the pears at me that I could possible take from him pear tree. We did dinner with Mom, had lunch Barb, and played with Gigi. And all the usual this and that. The mr finished anther free pantry (this one is gonna have a fridge too), I made all the phone calls and would be happy if I never talk on the phone again. I weeded the garden (probably for the last time), and we both voted by mail. Productive as alway.

Today the mr and I are heading out early early. Gonna toss the tent and kayaks into the truck and head on out into the mountains once again for a night away. Just let the day be however its gonna be out in the woods. Very much looking forward to it. VERY MUCH!

Stuff I read on the internet.

-Jumping for Justice Chris Facey’s photographs recall summer in the ’90s.. I am obsessed with this photos.

-Love my local flour company! The Riotous Success of King Arthur Baking Company

-Golden Girls’ Wallpaper Exists—And It’s Not Hard to Picture It in Your Place. Not sure if I think its creepy or I love it….. Think I love it.

-You can really see when people really care about quality of their products.How One Company Has Been Making Tofu by Hand Since 1911

-'Columbusing': The Art Of Discovering Something That Is Not New.

-It’s watermelon season! Why You Should Be Eating Watermelon Seeds, Instead Of Spitting Them Out

-It is also eggplant season! What Is an Eggplant, I Beg of You?

-DIY Drying Rack. On my list of things to do!

-Not to sound like a downer or anything but if you think socializing now is hard, The Winter Will Be Worse. It is sick that I am actually really excited for winter and not having to see ANYONE?

-Not Flying This Summer? Many Americans Are Hitting The Road — In RVs. I have talked to a lot of people RVng this year. Just wait until next summer. I bet there are going to be a shit load of people trying to get rid of those RVs they just bought.

Pictures from the week

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-C

In sunday happy, summer Tags camping, vermont, Vermont, summer, great outdoors, internet links, everyday life, pictures, photography, happy
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