Culinary Adventures with Camilla

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  BreadBakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Rocío of  Kids and Chic  has selected oatmeal breads as our theme. She wrote: "Oats of any kind: rolled, flour, steel cut, quick cooking, etc. Your bread can be sweet or savory but it's got to have oats!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Oatmeal Bread Basket #BreadBakers Oatmeal Bread themed #BreadBakers: Agave Oatmeal Sour Dough Bread from My Catholic Kitchen Applesauce Oatmeal Bread from Hostess at Heart Banana Oatmeal Loaf from Basic N Delicious Blueberry Currant Oatmea...

I served these at my Pickle Bar this weekend and they were a favorite. So simple and so tasty. I think that even some people who were okra-shy ended up liking these! These are ready to eat after 24 hours, but I let mine pickle for 48 hours. They were delicious. Ingredients 2 C organic okra 1/2 C white vinegar 1/4 C apple cider vinegar 3/4 C water 3 T organic blonde coconut sugar 1 T salt (I used some large-grained  Monterey Bay Garlic Sea Salt ) 3 cloves minced garlic Procedure Blanche the okra quickly. I place the okra in a medium saucepan, cover them with water, and bring it to a boil. Turn off the heat and drain immediately. Place all of the other ingredients together in a medium saucepan. Bring it to a boil and, then, simmer for 3 to 5 minutes. Pour the liquid over the top of the okra. Let come to room temperature. Seal the jars and refrigerate until ready to eat. These will keep for approximately 2 weeks. Let come to room temperature before serving....

Wednesday night is usually a fire-drill of some kind, especially with piano and mandolin lessons on the books for the boys. Quick and tasty is the name of the game. This dish fits the bill. It really only takes as long as the pasta takes to cook. Sweet. Ingredients 1 package of orzo 2 C purslane greens, chopped (click to read about purslane ) 1 C carrot top greens 3 T fresh herbs, chopped 1 C celery, diced 1 C carrots, shredded 1 C parmesan cheese olive oil 1 T tamari 1 T freshly squeezed lemon juice Procedure Bring water to a boil in medium saucepan. While you cook the orzo according  to the package directions, rinse the purslane, carrot greens, and herbs. Place everything in a large mixing bowl. During the last minute of cooking, place the celery and carrots in the pasta water to blanch them quickly. Drain everything and place them in the bowl with the greens. Season with tamari and lemon juice. Stir in the parmesan cheese. Toss to coat with olive oil until...

This really doesn't qualify as a recipe, but it qualifies as a quick and tasty meal. And I know we could all use a few more dishes like that in our repertoire. So, I'm sharing it. It's flexible. Feel free to swap out for whatever pasta, greens, and mushrooms you have in your kitchen.  A quick note: I love porcini mushrooms because they add the heft of meat to a vegetarian dish. And D actually did ask tonight, "what kind of meat is this?" Ingredients pasta 1 bunch lacinto kale, chiffonaded 1 C dried porcini mushrooms 1 onion, peeled and diced olive oil fleur de sel 1 T freshly squeezed lemon juice Procedure Reconstitute your dried mushrooms according to the package. I just soaked mine in hot water for 30 minutes. Reserve the soaking liquid and and use it in your pasta-cooking water. Chop the mushrooms. Cook the pasta in the mushroom water and more, if needed. In a large flat bottom pan cook saute the onions in a splash of olive oi...

One of the treasures I picked up in Paso Robles during my Mothers' Day outing with Pia was a bottle of luscious, tart honey balsamic vinegar. For the past week, it's been sitting on my counter, waiting patiently for culinary inspiration to strike. When I received three purple kohlrabi in my High Ground Organics CSA box late last week, I shouted 'a-ha!' Tonight I finally got around to making a jar of quick-pickled kohlrabi. In a pint-size mason jar, I dissolved 1 T of sea salt in warm water. Then I piled the jar full of peeled, cubed kohlrabi. I filled half of the remaining space in the jar with olive oil and topped it off with the honey balsamic vinegar. Tighten the lid on the jar and give it a couple of shakes and swirls.  Apologies for not having more specific measurements, but it's not crucial for this kind of recipe. Kohlrabi can be eaten raw, so this quick pickling is more for adding flavor than preparing the root for consumption. Marinate these ...