Blue in the Sky

A lesbian wife and mother tries her hand at something new. Surely there is a hat that fits out there somewhere!

Pumpkin Curry with Tofu Wednesday August 24, 2011

Filed under: Daily Life,Food Glorious Food,The Chef — The Professor @ 1:31 pm

I’m still mildly obsessed with pumpkin and so when Toad FINALLY agreed that she would be willing to try curry, I knew this was the one.  I haven’t tried it yet, but I’ll let you know when I do.  Speaking of obsession I found the recipe on my new favorite foodie site Peas and Thank You.  LOVE that blog.  And the cookbook.  Have I mentioned that?




  • 1/4 c. maple syrup
  • 1 1/2 t. apple cider vinegar
  • 1/2 t. salt
  • 1 1/2 t. cinnamon
  • 1/2 t. ginger
  • 1/2 t. nutmeg


  • One 16 oz. package of extra-firm tofu, drained and pressed
  • 1 1/2 c. fresh oriental pumpkin (i.e. Golden Nugget, kabocha or other winter squash), peeled and cut into 1/2 in. thick pieces
  • 1 T. minced ginger
  • 1 t. minced garlic
  • 2 carrots, peeled and cut into coins
  • 1 c. broccoli florets
  • 1 c. red bell pepper, cut into 1 1/2 inch pieces
  • 1 1/2 T. curry powder
  • 1/2 t. garam masala, if desired
  • One 14 oz. can light coconut milk
  • 1/2 c. canned pumpkin
  • 1 T. cornstarch
  • 1/2 lime
  • 2 T. fresh cilantro, chopped
  • Granular sweetener to taste (sugar or stevia), if desired
  • 2 c. cooked brown rice


  1. In a shallow pie plate or dish, combine marinade ingredients.
  2. Add pressed tofu and turn to coat.
  3. Allow tofu to marinate for at least 30 minutes.
  4. Meanwhile, peel, seed and slice pumpkin.  Set aside.
  5. Preheat broiler. Spray a large skillet with cooking spray and place over medium high heat. Sauté ginger, garlic, carrots, broccoli and peppers for 4-7 minutes.
  6. Remove from pan and place in a large bowl covered with tin foil to keep vegetables warm.
  7. Place tofu and pumpkin on a prepared cookie sheet and broil for six minutes on each side.
  8. To prepare pumpkin curry sauce, heat curry powder and garam masala over medium heat until aromatic. Add coconut milk and bring to a low boil.
  9. In a small dish, combine canned pumpkin and cornstarch. Mix until fully combined and then add mixture to curry sauce and bring mixture back to a boil.
  10. Add juice of 1/2 a lime and cilantro, and then add vegetables, tofu and roasted pumpkin.
  11. Stir, heat through and serve over brown rice.

Green Tea Smoothie Wednesday August 17, 2011

Filed under: Daily Life,Food Glorious Food,The Chef — The Professor @ 9:19 am

I’m branching out a bit in the smoothie department and looking forward to trying this soon.  Just got to buy some green tea and honeydew.  I’m thinking this could make it into heavy rotation.  Oh and I got this one from the ever delightful Eat, Live, Run.


  • 1 frozen banana
  • 1/2 large honeydew melon, cut into chunks
  • 3/4 cup strong brewed green tea (use two tea bags and seep for ten minutes)
  • 1 tsp honey
  • 1/4 cup almond milk


  1. Blend until smooth.

Summer Farro Salad Tuesday July 12, 2011

Filed under: Daily Life,Food Glorious Food,The Chef — The Professor @ 8:37 am

Although it seems to be the case, I have not abandoned this blog.  I’m back to share this delicious summery recipe that is perfect for a hot summer night.

  • 2 cups uncooked farro (or substitute barley)
  • 1 medium red onion, cut in half
  • 1 clove garlic
  • handful of fresh parsley plus 1 tablespoon finely chopped
  • 1/2 teaspoon salt, plus more if needed
  • 1 cup finely diced (about 1/4 “cubes) fresh mozzarella cheese (I used shredded mozzarella)
  • 2 teaspoons minced pitted kalamata olives
  • 1 pint grape tomatoes, cut into quarters
  • 1 tablespoon finely chopped fresh basil
  • Freshly ground pepper, to taste


  • scant 1/4 cup extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 2 teaspoons honey
  1. Add the farro, one onion half, garlic, handful of parsley and salt along with 2 3/4 cups water to a 2 quart pot. Bring to a boil, then cover, reduce to a simmer, and cook for 10 minutes.
  2. Turn off burner and let sit, covered, for 5 more minutes. Discard the onion, garlic and large pieces of parsley. Spread out on a rimmed sheet pan and let cool completely (do not skip this step or the mozzarella will melt into the finished dish).
  3. Whisk together the olive oil, vinegars and honey to prepare the dressing.
  4. Chop the remaining onion half finely. Add onion, cooled farro, mozzarella, kalamata olives, tomatoes, remaining tablespoon of parsley and basil to a deep bowl. Pour the dressing over the ingredients and stir well to combine, using a long wooden spoon or rubber spatula. Season with salt and pepper.
  5. The salad is ready to serve, but can also be made and stored in the fridge, covered, one day ahead.

Watermelon-Tomato Gazpacho Wednesday June 1, 2011

Filed under: Food Glorious Food,The Chef — The Professor @ 1:04 pm

I’ve been really excited about soup lately.  This is a bit surprising as I have never been a soup person.  I always thought soup was boring.  During the last few years I’ve realized how much I’ve been missing.  Soup is not so boring.  But…… it’s hot outside and I still want soup.  What to do?  Well, cold soup of course.  We’ll see how it goes.


  • 6 cups roughly chopped seedless watermelon, divided
  • 3 cups roughly chopped tomatoes, divided
  • 1 shallot, roughly chopped
  • 2 tablespoons olive oil
  • 2 tablespoons sherry vinegar
  • 1/4 cup roughly chopped cilantro, divided
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Put 5 1/2 cups of the watermelon, 2 1/2 cups of the tomatoes, shallots, oil, vinegar, 2 tablespoons of the cilantro, salt and pepper into a blender and puree until smooth.
  2. Transfer puree to a fine mesh strainer set over a large bowl and strain puree, pressing as much through as possible; discard solids.
  3. Cover and chill for at least 1 hour.
  4. Finely chop remaining 1/2 cup watermelon, 1/2 cup tomatoes and 2 tablespoons cilantro and toss together in a bowl.
  5. Pour chilled soup into bowls or glasses and top with watermelon-tomato mixture.

Meyer Lemon Spaghetti with Asparagus Wednesday May 25, 2011

Filed under: Daily Life,Food Glorious Food,The Chef — The Professor @ 1:51 pm

Everybody is talking about the Meyer lemon and once I found this recipe I’ve decided to see what all the fuss is about.  This won’t make the menu this week, but I’ll be giving this one a try soon.  It seems like a delicious light Spring dish.


  • 8 oz linguine pasta
  • 2 T extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/4-1/2 tsp red pepper flakes (depending on how spicy you like it!)
  • juice of two large meyer lemons to equal about 1/2 cup
  • 1 bunch asparagus, sliced
  • 1/2 cup chopped sundried tomatoes
  • pinch of salt and pepper
  • 1/2 cup freshly grated Parmesan cheese
  • fresh parsley for serving


  1. Cook the pasta in boiling salted water until done. When pasta is done, remove noodles with a slotted spoon, reserving boiling water.
  2. Blanch asparagus in water for thirty seconds, until bright green. Drain and reserve 1/2 cup of cooking liquid.
  3. Heat the olive oil in a pan over medium heat. Add the garlic and red pepper flakes, and saute for thirty seconds. Remove from the heat.
  4. Add the pasta, sundried tomatoes and asparagus to the pan and toss everything together. Pour in the lemon juice along with additional cooking water if the dish seems too dry. Season with salt and pepper.
  5. Add the Parmesan cheese and fresh chopped parsley.

Roasted Carrot Soup Wednesday May 18, 2011

Filed under: Daily Life,Food Glorious Food,The Chef — The Professor @ 8:37 am

I have been on the hunt for a delicious carrot soup recipe and here it is.  Not surprisingly I found it on my new favorite foodie site Food 52.  If you like to cook simple, clean and delicious food, you must hop over there.  SO many good ideas.  This dish was super simple and really tasty.  I served it with crusty bread and a big salad with lots of bright strawberries.  Delicious!


  • 6 to 8 large carrots (about 1 3/4 pounds)
  • 1/4 cup olive oil
  • Salt
  • 6 cups vegetable stock
  • 1 piece ginger, an inch long, peeled
  • 1 sprig thyme, plus more for garnish
  • 1/2 large sweet onion
  • 2 large garlic cloves, chopped
  • Freshly ground black pepper


  1. Peel and cut the carrots into 1/2-inch rounds. On a rimmed baking sheet, toss the carrots with 2 tablespoons of the olive oil and sprinkle generously with salt. Set an oven rack 6 to 8 inches from the heat source and turn on the broiler. Broil the carrots until they brown and soften, turning them over with a spatula every 5 minutes or so; this should take 15 to 20 minutes.
  2. Meanwhile, bring the stock to a boil, add the ginger and the sprig of thyme and simmer gently for 15 minutes.
  3. Put the onion in a medium stock pot with the remaining olive oil. Brown the onion over medium heat, stirring frequently. Add the garlic, and then add the carrots.
  4. Remove the ginger and thyme from the stock and add the stock to the pot with the onions and carrots. Bring to boil and simmer for 5 to 10 minutes, until the carrots are soft enough to puree.
  5. Use blender (I used my Cuisinart) to puree the mixture until smooth. If the soup seems too thick, add more stock or water and reheat gently. Add salt and pepper to taste. To serve, garnish with chopped fresh thyme.

Baked Salmon with Spinach and Strawberry Salsa Wednesday May 11, 2011

Filed under: Daily Life,Food Glorious Food,The Chef — The Professor @ 7:01 am

This was our special Mothers Day meal this year.  Fantastic.  I will certainly make this salsa again on any and all kinds of fish.  Yum.


  • 4 (3-ounce) salmon fillets, skin removed
  • 1 teaspoon lemon zest
  • 1 pound strawberries, diced
  • 2 kiwifruits, peeled and diced
  • 1 cucumber, diced
  • 1 jalapeño, seeded and minced
  • 2 tablespoons chopped fresh mint leaves
  • 2 tablespoons fresh lemon juice, divided
  • 1 pound baby spinach leaves, rinsed but not dried


  • Preheat oven to 350°F. Place salmon on a baking sheet and sprinkle with lemon zest. Bake 15 to 18 minutes or until cooked through.
  • Meanwhile, place strawberries, kiwi, cucumber, jalapeño, mint and 1 tablespoon lemon juice in a medium bowl and toss until combined. Set aside.
  • Heat a large, high-sided skillet over medium heat. Add spinach, with water still clinging to leaves, cover and cook 5 minutes or until wilted, stirring occasionally. Stir in remaining lemon juice. Divide spinach among plates. Top with salmon and salsa and serve.