Vegan Sweet Potato Guacamole Tacos

Mmmm, summer.  Is it summer yet?

The sweet peas are vining but not blooming yet.

The basil is planted and so proud of its four little leaves.

The store has apricots AND cherries, at prices I can actually afford!

It must be summer soon.

In the summer I don't like to eat meat much.  With the substantial exception of the occasional barbecue hamburger.

(There is something primal and pagan about summer barbecue.  We must partake of the fruits of the bonfire.)

But, outside of that ritual, I love to dabble in the veggies and the florals that the season presents.

Here we have sweet potato, roasted until soft, sweet, and slightly charred.

Avocado, mashed up with lime and salt to make the simplest and, to my mind, best kind of guacamole.

The kind that tastes like avocadoes, just a little enhanced.

Beans and fat green onions (from the garden!) and sweet red onions.

And check out this tofu cheese I made at home - super easy!  I made it!

I normally prefer my tacos simple: meat, onion, salsa and lime.  Oh and cilantro.  But the divergent flavors in this dish harmonized so nicely.

To veggies!

*Don't forget, I am still hosting a giveaway!  To enter, leave a comment on my previous post.

Vegan Sweet Potato Guacamole Tacos

2 sweet potatoes
olive oil
1 can black beans, rinsed and warmed with a pinch of salt and pepper
4 avocadoes
2 limes, quartered
1 block extra-firm tofu
2 teaspoons mustard powder
1 tablespoon white vinegar
salt and pepper
tortillas (about 12, I prefer corn [moistened and pan-warmed] but flour works too)
green onions, sliced
1 red onion, diced

Preheat oven to 400F.

Wash, peel and chop sweet potatoes into about 1" squares.  Toss with olive oil and a pinch each of salt and pepper.  Roast in oven for 30 minutes, or until slightly charred and very soft when pierced with a fork.

To make vegan cheese:  heat skillet over medium high heat, slick with olive oil (about 3 tablespoons).  Crumble in tofu block, stir in mustard, salt and pepper.  Saute until texture dry and crumbly; pour in vinegar, stir in, remove from heat.

To make guacamole:  Remove avocados from peels, mash with the juice of one of the limes.  Add in 1 pinch of salt for each avocado, about 1 teaspoon salt (or to taste).  Mix all up together.

Warm your tortillas by moistening them with a few drops of water and then heating them in a pan over medium heat until soft and steaming.

To assemble tacos:  layer with sweet potato, black beans, and tofu cheese.  Top with guacamole, green onion slices and red onion.  Mangez.

Cocoa Tea

Success

You guys, sometimes I just think I'm a little bit different.  Taste-wise (and, I guess, hair-wise).

I like things bitter.  I like them dark, and smoky, and if we could get a hint of something being roasted in there, let's do that.

So I've always had a bad relationship with hot chocolate.  I want to love it, I do (it's chocolate! it's hot! what's the problem!).  But it's always a little too much for me.

Much too much.

The powder packets are, of course, far too sweet and often taste artificial.  So I've experimented the past few winters with making my own.  Melting dark chocolate down, whisking in milk and cinnamon.  And sugar.

Still too much.

So I did it, I threw out convention and made it how I wanted it, which was coffee-like.

Dark, hot, bitter.  Customize-able, like coffee. They're both beans, after all.

You could add anything you want - cinnamon, chili powder, coconut, maple, orange.  Making your own is a great toddler activity.

But I like it white - black chocolate, organic cream.  Bingo.

It's not for everybody, I know that.  But I'm so happy I finally found my chocolate.

Cocoa Tea

Makes 1 cup of tea/hot chocolate

1 tablespoon cocoa (any type will do, but the higher quality the better, well, quality)
1 cup water
Cream/vanilla/cinnamon/chili powder/whatever to taste

Put water in pan.  Put cocoa in water.  Bring to boil, remove from heat (it will boil over!).  Pour in cup, customize to liking.  Repeat daily.

Sweet Pea Pasta Alfredo

 
It's time for some springtime treats!

You know what kind that is?

It's the green kind.

Fall has caramel and cinnamon, in winter you get clove and orange.

In spring, there are peas.  Nature's candy.

Have you had a fresh pea before?  I think my first experience of them was joining forces with my cousins to eat each and every one off my aunt's pea trellis.

She uh, she wasn't pleased.

This is a simple springtime pasta dish.  Easy to make, easy to eat, easy to love.

You may have to sit and shell peas for a while, but you know what?  It's not that bad.

It's actually kind of fun.  I got my husband and toddler in on it and turns out it suits all ages!

Well, the little one did a lot more tasting than shelling.

An important job, really.

In fact, I think we should all just follow his example.

Sweet Pea Pasta Alfredo (adapted from The Smitten Kitchen Cookbook, by Deb Perlman)
Serves 4

Salt to taste
1/2 pound dried pasta
1 cup fresh shelled peas (from about 1 pound in the pod) (you can use frozen or canned if you want, but you'll miss out on the floral sweetness of the fresh)
1 cup heavy cream
3 tablespoons butter
freshly ground black pepper
1 teaspoon finely grated lemon zest
1 cup Parmesan cheese
1 teaspoon red pepper flakes (optional)

Bring a large pot of salted water to a boil.  Add the pasta and cook according to package instructions.  Add peas to cook during the last 30 seconds of pasta cooking time.  Reserve 1/2 cup pasta cooking water and set aside.  Drain the pasta and the peas together.

Dry out the pasta pot and pour in the heavy cream.  Bring it to a simmer and cook until slightly reduced, about 4 minutes, stirring frequently.  Add the butter and stir it until it has melted.  Generously season the sauce with freshly ground black pepper; add a pinch of salt and the lemon zest.  Add 3/4 cup of the Parmesan and stir it until the sauce is smooth; then toss in the drained pasta and peas.  Cook the pasta and sauce together for 2 minutes, until the sauce has thickened slightly.  Add the reserved pasta water by the spoonful if needed if the sauce becomes too thick.

Divide the pasta among bowls and garnish with the remaining Parmesan and red pepper flakes, if desired.

Quinoa Cabbage Cups with Tomato Jam

Cabbage cups!

Cabbage, with stuff inside.

You bake it in a muffin tin, you stuff it with stuff that you like.

My husband was inspired by it.

What about taco cabbage cups?  What about putting kim chi inside?

Honey, I think you are onto something.

These have chick peas and quinoa, plus raisins for a surprising burst of sweet between the onions and red bell peppers.

And easy.  Hello!  Sold.

Plus tomato jam!  Have you ever heard of such a thing?  It's not sweet, and it's not for the faint of heart.  It's like a strong marinara, times a million. 

Tasty.

Quinoa Cabbage Cups with Tomato Jam (adapted from Living Without)
Serves 6



For the jam:
6 tomatoes
2 tablespoons cider vinegar
1 teaspoon ground paprika (I used smoked for some spice)
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon gluten-free Worcestershire sauce, optional

For the cabbage cups:
½ cup uncooked quinoa
1 cup water or broth
2 teaspoons canola oil or grape seed oil
1 small yellow onion, finely chopped
1 red bell pepper, diced
2 garlic cloves, minced
1 cup cooked or canned chickpeas
⅓ cup raisins
Juice of ½ lemon
1 teaspoon thyme
¼ teaspoon salt
12 green cabbage leaves

The following steps can and should be done simultaneously.  Like, not all at once, but while one thing is sitting for 10 minutes get started on the next.  No need to wait until the jam is done to start everything else, for example.

To make Tomato Jam, slice a shallow X into the bottom of each tomato using a sharp knife. Fill a medium saucepan about halfway with water and bring to a boil. Drop tomatoes into boiling water for about 15 seconds and remove with a slotted spoon. When cool enough to handle, peel back the skin from the tomatoes starting at the points created by the X. Slice in half and chop the tomatoes.

Mix together tomatoes and sugar in a medium saucepan. Bring to a boil, reduce heat and simmer 15 minutes, stirring often. Stir in cider vinegar, paprika, salt, pepper and Worcestershire sauce, if using. Simmer until thickened, about 10 minutes.

To make Cabbage Cups, place quinoa in a small saucepan along with 1 cup water or broth. Bring to a boil, reduce heat and simmer covered for 12 minutes or until quinoa is tender and water is absorbed. Remove pan from heat.

Heat oil in a large skillet over medium heat. Add onion and cook until softened. Add red pepper and garlic and cook 2 minutes. Stir in quinoa, chickpeas, raisins, lemon juice, thyme and salt. Remove from heat.

Preheat oven to 350°F. Grease 12 standard-size muffin cups with oil. Bring a large pot of water to a boil and prepare a large bowl of ice water.

In batches, blanch cabbage leaves for 1 minute to soften slightly and then plunge into the ice water bath. Drain and slice off the tough lower spine of each leaf.

Working one at a time, press cabbage leaves into prepared muffin cups, making sure a generous amount of leaf hangs over the sides. Fill each with an equal amount of quinoa mixture. Fold over tops to seal.




Place in preheated oven and bake 20 minutes, being careful not to burn the leaves. Let cool for about 5 minutes and then place a flat object, such as a cutting board, over muffin tins and invert to unmold.

Serve Cabbage Cups with Tomato Jam.  High five yourself.

Lentils with Rhubarb

 
See!  I promised you rhubarb!

When my husband and I were still dating, I remember asking him if he could have one wish, what would it be?

He answered that he would never have to eat again.

I was astonished.  Still am, really.  What a response!  That's like wishing never to take a warm shower again, or never smell a flower.  Not eat!

And yet.  I'm beginning to feel like that.  For those of you not caught up, due to a minor health issue I've had to undergo a major (though temporary) diet change the past week or so (has it only been a week?  Really?).

No wheat, no dairy, no sugar.  Everyone always asks, 'what do you eat?'

It's a challenge and no mistake.  It's a blast when I find something grand that fits, like this granola, or this egg, rice, edamame and avocado salad.

But mostly it's a long line of vegetable soups and rice cakes, calculated to fill, to fuel brain and muscle function and not much else.

This must be what purposefully fit people feel like (and yes, I have dropped a few pounds).  They say they'll live forever.  I say, you call this living?

Anyway, enough outta me.  I've got about one more week of the hard stuff, then I'll be eating fruit again.  Fruit!

Until then, maybe let's try some millet together?  What do you think?

Lentils with Rhubarb adapted (appropriately) from Living Without Magazine
This is food with nutrients.

2 teaspoons olive oil
2 shallots, finely chopped
1 red bell pepper, chopped
1 medium-size carrot, peeled and chopped
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1 jalapeño or serrano pepper, seeded and diced
1 teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 cups chopped rhubarb
1 cup French green lentils, rinsed
3½ cups vegetable broth (or water)

In a medium-size saucepan, heat oil over medium heat. Add shallots, bell pepper, carrot, garlic, ginger and jalapeño pepper. Cook 3 minutes, stirring often.

Add cumin, turmeric, sea salt and black pepper; cook 1 minute. Add rhubarb and cook 2 minutes, stirring often.

Add lentils to the pot along with 3½ cups broth. Bring mixture to a boil. Then reduce heat to medium-low and simmer covered for 30 minutes or until lentils are tender. 

Roasted Beet and Quinoa Salad with Goat Cheese

One last winter recipe, hey?

One for the road.

A little root vegetable here, a little storable grain there, and voila!

Something that might last you a few months if you hid it in a cool cellar.

(Not in prepared form...don't do that.)

You can cheat with a little goat cheese, if you are into cheating.  My heart is still with you, goat cheese.

Adds a little tang, a little salt to the earthy sweet of the charred beets.

I made this as a side-salad. 

Don't do that either.

This is a meal.  One last winter's meal, then it's all pea tendrils and rhubarb from here on out.

Woo!

Roasted Beet and Quinoa Salad with Goat Cheese (inspired by Deb Perelman  at Smitten Kitchen)

1/2 cup uncooked plain quinoa, rinsed
coarse salt
3 small shallots
olive oil
1 1/2 pounds beets, tiny if you can find them and peeled if you can’t, scrubbed, trimmed, and halved or quartered to bite-size pieces
juice of 1/2 a lemon
black pepper
dab of goat cheese (optional)

for the dressing:
2 tablespoons apple cider vinegar
1 tablespoon balsamic vinegar, plus more for finishing
2 big pinches of coarse salt
3 tablespoons olive oil
black pepper

Heat oven to 400°F.

Add quinoa, 1 cup water, and a pinch of salt to a medium pot and bring to a boil. Reduce the heat to about medium and cook until the quinoa has absorbed the water, 10 to 15 minutes. Cover and set aside.

Meanwhile, prepare beets. Peel shallots and place in a square of aluminum foil. Drizzle with a few drops of olive oil, wrap the foil to create a packet and place in the oven.

Coat a baking sheet lightly with olive oil. Place the beets on the baking sheet and arrange in one layer, drizzling lightly with a little more olive oil. Squeeze lemon juice over and season generously with salt and pepper.

Place beets in the oven and roast for 20 minutes, then stir/flip them around and roast until tender and crisp at the edges, about another 10 minutes. (Larger beets will take a few more minutes).

Meanwhile, make the vinaigrette. Remove the shallot packet from the oven and carefully take out the shallots. Toss the roasted shallots into a food processor or blender with the apple cider and balsamic vinegars, 2 pinches of coarse salt, and a pinch of black pepper. Blend until smooth. Drizzle in the olive oil. Taste and season with more salt and pepper if necessary.

Spoon three-quarters of the quinoa onto a serving platter. Arrange roasted beets over the quinoa, and top off with the rest of the quinoa. Drizzle the entire dish with the vinaigrette. Serve with an extra drizzle of balsamic vinegar if you’d like or a few crumbles of goat cheese.

Dairy, Wheat, and Sugar-free Nutty Granola

I sometimes think humans should hibernate.

Am I the only one who gets that urge?

Sometimes I don't even realize I've been hibernating until spring.

Oh look, it's light past four in the afternoon.  Maybe I'll go outside.

How exhilarating!

Oo hey, there are random color patches and sweet-smelling things coming out of the ground.

What devilment is this!

I rub my red-rimmed, computer-exhausted winter eyes and consider.

Maybe there's hope, after all?  Maybe for a while we can live, and not just exist.

Tl;dr?  Welcome spring!

Dairy, Wheat, and Sugar-Free Nutty Granola
I've been shamefully hoarding my precious few recipes that fit this crazy diet I'm on, assuming no one would want them.  But I've actually been asked about this one!  And actually, folks, it's pretty tasty.  It isn't sweet, but it's nutty and full and just a little bit salty.  It's oat-y and peanut-buttery and just about my favorite thing to eat, off the very short list of things I can presently eat.  My advice?  Try it out.  You won't miss your ordinary noley.

Makes 9 cups granola

6 cups oats (if you can find gluten-free oats, this can be gluten-free!  Otherwise be careful, because oats often have some gluten in them)
1 cup almonds (or other nuts/seeds)
1 cup pumpkin seeds (or other nuts/seeds; I had cashews and hazelnuts around)
1/2 cup sunflower seeds (or other nuts...you get the idea.  Customize!)
1 teaspoon salt
3/4 cup oil (coconut is tastiest, but olive oil or plain vegetable work in a pinch)
3/4 cup nut butter (almond, peanut, whatevs man)
1/4 cup almond milk (for the sweet toof'd you could use honey, but I have to skip it)

Preheat oven to 350 degrees Fahrenheit.  Line a baking pan with foil (this really is worth it...not only in terms of clean-up but in terms of getting the granola into a container after it's cooked, lifting it with the foil and pouring it in beats shoveling it out with a spatula a hunnerd times over).

In a large bowl, mix together oats, nuts and seeds, and salt.  In a small bowl whisk together oil, nut butter, and almond milk.

Add wet ingredients to dry and mix thoroughly, so all dry ingredients are moistened.

Pour into lined pan, smooth into as flat a layer as you can get.

Bake 15 minutes, take out and toss, smooth flat again, and bake another 15 minutes.

For the full GFCF experience, eat with almond milk.  For a real treat, eat with coconut milk.

Spaghetti Squash and Black Bean Tacos

You know what the hardest thing about being a parent is for me?

Not the sleepless nights, not the time, not the money. 

It's needing to be a good example.

No swearing.  No TV marathons.  No staying up all night (well, not by choice).

I even have to eat right.  Like all the time!  It's no good trying to slip the kid sweet potatoes and green beans when I've got a cupcake or five hidden behind my back.

He knows!  They always know.

I feel like I owe him an apology in advance for passing on all my faults.  Nothing is a better motivation to improve than seeing a tiny, adorable person do a bad thing.  A bad thing they learned from you.

Man, this post was supposed to be funny but it's just turned into mom guilt.

Mom guilt!  The enemy of all that is good and holy.

Let's just eat some tacos, eh?  We can definitely get that right. 

Spaghetti Squash and Black Bean Tacos (taken from Deb, ahh sweet Deb)

When cooking and eating spaghetti squash, it is imperative that you not think about worms.  Don't think about worms don't think about worms don't think about worms don't think about worms.

1 1/2 pounds spaghetti squash
1 tablespoons freshly squeezed lime juice (from 1/2 of a lime)
1/2 teaspoon chili powder
1/4 teaspoons ground cumin
1/4 teaspoons ground coriander
1/4 teaspoons salt
8 6-inch corn tortillas
One 15-ounce can black beans, rinsed and drained
2 ounces crumbled queso fresco (in a pinch you can substitute this with feta)
2 tablespoons finely diced onion
2 tablespoons chopped fresh cilantro leaves
Hot salsa, if desired

Preheat over to 350°F. Cut squash in half lengthwise, scoop out the seeds, and roast the halves facedown on an oiled baking sheet for about 40 minutes until the squash is tender and you can easily pierce it with a fork.  When the squash has finished cooking and cooled slightly, use a fork to scrape the flesh into a bowl, loosening and separating the strands as you remove it from the skin. Discard the skin.

In a small dish, whisk together lime juice, chili powder, cumin, coriander, and salt. Pour over squash and toss together. Taste squash and adjust seasonings as needed.

Heat a dry, heavy skillet over medium-high heat. Warm each tortilla, about 30 seconds per side. Transfer with tongs to a platter. Sprinkle each taco with a few spoonfuls each of black beans and the squash mixture.

Top with crumbled cheese, onion, and cilantro.  Add a squirt of hot salsa if desired.

Vegan Yellow Rice and Bean Enchiladas

I haven't posted anything savory for quite some time.  If you're wondering whether that reflects my life over the past few months, yes it does.

Now I am posting something both savory and vegan (and dairy- and gluten-free!).  If you're wondering whether that reflects my life over the last week, yes it does.

I've had that thing happen again.  You know the one?  The terrible one.  Where I can't eat sugar for a while.

Oh man, the withdrawals the other day!  I was like, shivering and disordered, man.  

I'm doing a little better now.  And this won't last forever.  But the upshot is that, generally, eating less sugar is a good thing (noooo!), and it fits in with some of my February goals.

February goals!  Remember the goals I'm making this year?  In my year of seasonal eating?

I'm happy to report that my January goals have all been met.  And now it's time to up the ante, just a little bit.

Nothing too sudden in our year of seasonal eating.

February plans:
Cook three meals a week, one meat, one vegetarian, and one soup (this is the same as January, it's working fine)
Stop eating beef after the 15th of the month, but feature it in my meals until then. (Dropping pork has been pretty easy, although I miss bacon...but guess what!  They make turkey bacon!)
Run two days a week, a little further now.  About 1 1/3 miles.
Do yoga or another gentle, indoor exercise four days a week, and rest the last.

Good plans?  Good plans.  Things are going smoothly so far.  I am pleased to feel slightly more fit than I did a month ago at this time, and looking forward to being slightly more fit a month away than I am now.

We'll catch up on this in March!

Vegan Yellow Rice and Bean Enchiladas adapted from Silvana Nardone's "Cooking for Isaiah: Gluten-Free and Dairy-Free Recipes for Easy, Delicious Meals" (great book, although sister loves the sugar)

Just have to take a minute to mention the photos here.  Uh, I'm not really proud.  In the transfer from the pan to the plate my lovely enchiladas sort of...morphed into more of a...food pile.  Don't get me wrong, I love food piles.  They go down smooth.  But not the prettiest pictures.  But please trust me...this recipe does make actual, beautiful enchiladas.  And they taste awesome.

Serves 8

2 Tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, 1 smashed and 2 finely chopped
2 tablespoons chile powder
2 cups dry red wine or broth
1 28-oz can tomato puree
3 cups water
Salt
1 cup long-grain white rice
1 teaspoon ground cumin
2 teaspoons ground turmeric
8 corn tortillas
1 15-oz can black beans, drained
1 cup corn kernels
2 ripe avocadoes
Juice of 1 lime (about 2 tablespoons)
4 tablespoons chopped fresh cilantro

In a large saucepan, heat the olive oil over medium-high heat.  Add the onion and finely chopped garlic and cook until softened, about 5 minutes.  Add the chile powder and toast for 1 minute (smells so good!).  Add the wine or broth and bring to a boil; simmer until reduced, about 5 minutes.  Add the tomato puree and 1 cup water; cook for 15 minutes.  Season with about 2 teaspoons salt.

In the meantime, in a medium saucepan with a tight-fitting lid, combine the smashed garlic, rice, cumin, turmeric, 1 1/2 teaspoons salt and remaining 2 cups water.  Bring to a boil over medium-high heat.  Cover, reduce the heat to low and simmer until the water is absorbed, about 15 minutes.  Take off the heat and let sit, covered, for 5 minutes; fluff with fork.

Preheat the oven to 450 degrees.  Grease a large baking dish.  Dip the tortillas, one at a time, in the chile sauce and place in the dish.  Fill each one as you go with 2 heaping tablespoons rice, 1 heaping tablespoon of black beans, and 1 heaping tablespoon of corn kernels.  Roll it up and place seam-side down in your prepared dish.  Brush them with olive oil and bake, uncovered, until golden and crisp around the edges, about 5 minutes.

Meanwhile, to make the guacamole, mash together the avocados, lime juice, 1/2 teaspoon salt and 2 tablespoons cilantro.

To assemble, pour the remaining sauce down the middle of the enchiladas (I also poured on the remaining rice, beans, and corn...thus the food pile) and top with the remaining 2 tablespoons cilantro and the guacamole.  Serve immediately.

Dan Dan Mein (Spicy Chinese Noodles)

So here is news.

We are getting kicked out of our house!

Yes.  The University, whose housing we live in, is seizing the land and booting the tenants.

Time for a feudal uprising!

Not until June, but geez.  Like that makes things better.

And I kinda wanted to move anyway, but geez.  Like that makes things better.

(Okay it does a little.  Time to get a bigger place!  So we'll have space for...wait for it...more babies.)

Anyway, kind of a drag right?  And I don't even want to think about the load of paint and possibly asbestos razing this house will release into the air.

Several layers of latex paint between us and brain damage has not been much comfort.  But don't worry, soon we'll all be breathing it in.

Eh, oh well. 

I'm keeping my quota of turnips this year, lords and vassals.  Don't you think I won't.

Dan Dan Mein (adapted from Anne at My Bare Cupboard...thanks Anne!)

This is an easy, flavorful, slightly spicy noodle dish.  It strikes me as the kind of thing that might be an everyday, simple meal in China but to me was vivid and different and fun.  Filling, light, and tasty as can be.  I recommend it very highly.  I did some Americanizing here, mostly because I wanted to use what was in my cupboard.  I can't say how close the flavor was to the real thing, but I can say it was delicious.  I've included the real ingredients here, as well as what I substituted, and you can find your own balance.

1 1/2 cups water
3/4 cup chicken broth
1 1/2 cups cooked rice noodles
generous 4 tablespoons smooth peanut butter
1 1/2 tablespoons  toasted sesame seeds (I went to the Asian store for these and never regretted it)
2 tablespoons Chinkiang vinegar (I used apple cider)
2 tablespoons soy sauce
1 tablespoon sesame oil
generous tablespoon brown sugar
1 1/2 tablespoons chili garlic sauce
1/2 tsp five-spice powder (I used...anise.  It was good, but I bet Five Spice is better)
Spring onions, preserved vegetables, chopped roasted peanuts, and cilantro for topping (use some or all of these)

While you're cooking the noodles, pour water and broth into a saucepan and let it boil.  Turn off heat and add the remaining ingredients, whisking to combine.  Let the mixture boil for a minute or two whisking it thoroughly - cover and set aside .

Drain and rinse the noodles in warm water then drain again.  Divide noodles into big bowls and pour the sauce over.  Add 1 1/2 tsp of chili garlic sauce on top and stir.  Sprinkle some spring onions, Sichuan preserved vegetables and some chopped roasted peanuts . Garnish with cilantro and enjoy!

Chocolate Toasted Hazelnut Spread

Ahoy!

Did you think I'd fallen into a sadness pit and disappeared forever?

The truth is I've been traveling.  I'm out with my husband's family now, in Michigan for the holidays.

There are like, huge lakes!  Everywhere!  Mostly frozen (how do the turtles live).

I am feeling a bit better.  Nothing like company and other people to pull you through a bit of bruising and a pity party. 

And also blog friends.  Thanks for your nice words.

And food.  Can we mention food?

Nothing like food in the last weeks of the year.

It's the fattest time of the year!

I challenge you to celebrate with no shame.

We'll all starve in January, anyway. 

Just like our ancestors!  They gorged themselves this time of year because hey, it was all about to go rotten anyway.

Times for feast and times for fast.  Now is the time for feast.

Here is an excellent breakfast, lunch and dinner for the holidays.  Toasted hazelnuts, smooth milk, and lots and lots of chocolate.

Some may call it Nutella, or similar thereto.  But I think it's its own thing.

And that thing is yum.

Toasted Hazelnut Chocolate Spread (adapted from that master of things chocolate, David Lebovitz)

Makes two jars (about 1 cup each)

1/3 cup whole almonds
1 1/3 cup hazelnuts
1 3/4 cup whole milk
7/8 cup powdered whole milk (I actually used powdered skim, because it's what I had and it turned out fine)
3 tablespoons mild-flavored honey
2 pinches salt
6 ounces bittersweet or semisweet chocolate, chopped
5 ounces milk chocolate, chopped (use one that’s at least 30% cacao solids)

Spread the hazelnuts on a baking sheet, keeping the almonds separate, and toast them in a 350ºF oven, stirring a few times, for 10 to 15 minutes, until browned.

While they are roasting, warm the whole milk and powdered milk in a small saucepan with the honey and salt just until it starts to boil. Remove from heat.

In a clean, dry bowl set over a pan of barely simmering water, or in a microwave oven, melt the chocolates together until smooth.

Once the nuts are well-toasted, remove them from oven and use a spatula to place the warm hazelnuts in a clean tea towel, then fold them inside the towel and rub them vigorously to remove any loose skins. They don’t need to be pristine; just try to get as much off as possible.

In a food processor, grind the warm hazelnuts and almonds until they’re as fine as possible. You may not be able to get them completely smooth, depending on your food processor.  But I like it a little chunky.

Add the melted chocolate and continue to process the mixture, stopping to scrape down the sides of the work bowl, as necessary.

Once the mixture is smooth, add the warm milk mixture and process until everything is well-combined.

Transfer the mixture into two jars and refrigerate until ready to use.

All Fall Pumpkin Bread

It's time to get pumpkin-ing, people!

You there!  What have you done with pumpkin lately?  It's time for an account!

Let's see.  I've got eight little jacks lined up on my porch.  Check.

I've got a trip to the pumpkin patch planned for Friday, where little boy can run around in his new boots and poke each pumpkin with his extended pointer.

That is what he does at pumpkin patches, because he is not allowed to chuck them.  Not 'til after Halloween, at any rate.

At least some of those, one purchased, will be turned into fully-carved masterpieces.

And by masterpiece I mean three triangles and a toothy grin!

I'm a traditionalist at heart.

And you'd better believe there will be real candles stuck up in them.

And then there is this bread.

This is the everything fall bread.

EVERYTHING.

It has (ahem):  almonds, maple, cranberries, apple, pumpkin, cinnamon, nutmeg, allspice, and chocolate chips to boot.

The cranberries are like little jewels in there.

Can you think of anything else?

Add it!

Quickly!  It won't be pumpkin season forever!

All Fall Pumpkin Bread (adapted from good old Joy)

2 cups all-purpose flour
1 1/2 cups white whole wheat flour
1 cup light brown sugar, packed (the original recipe called for two, but I wanted breakfast bread, not cake...feel free to adjust it back!)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon cloves
1 15-ounce can pumpkin puree, or just under two cups
1 cup vegetable oil
1/3 cup maple syrup
1/3 cup water
1 cup chopped almonds, with some whole ones left over
1 heaping cup fresh cranberries
1 heaping cup chocolate chips
1 granny smith apple, peeled, cored, and chopped
anything else you want - the sky is the limit people!

Preheat oven to 350 degrees F.  Place a rack in the center of the oven.  Grease and flour two loaf pans and set aside.

In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices.

In a medium bowl, carefully whisk together pumpkin puree, oil, maple syrup and water.

Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together.  Make sure to scrape the bottom of the bowl well, finding any stray flour bits to mix in.  Fold in most of the chopped almonds, cranberries, chocolate chips, and apple chunks, reserving some to sprinkle on top of the batter once in the pan.

Divide the dough between the two greased pans and sprinkle with remaining ingredients.  And cinnamon and sugar, if you feel like it.  Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean.  Remove from the oven.  Let rest in the pans for 20 minutes, then invert onto a cooling rack.  Serve warm.

Caprese Salad

Why yes, that is a purple tomato.

Some things in life are disappointing.


Politics.  Always.  Always.

Certain dinner parties.

Sea horses.  They don't look anything like horses.

(If you're wondering why I have sea horses on my mind, the blame rests squarely on the shoulders of my child, who is into cheesy pirate music.)

(It drives his dad out of the house, and maybe would me too, but he dances to it.  Dances!)

Claps his little chubby hands and toddles in circles!

Addicting.

You know what is never disappointing, besides a dancing toddler?

Basil.  And tomatoes.  Together.

Never ever, ever.

Garden fresh in my case.  I'm so proud.

(Peppers were a bust, though...apparently one triangle of shade from the neighbor's roof covers them through the sunny parts of the day...drag).

The mozzarella is the buffalo kind, although I didn't make it myself.

Although you can do that.  Did you know that people do that?

I'd like to try it some time.

Actually it's pretty cool how sea horses float around on their teeny tiny fins and have those curly tails, now that I think about it.

Caprese salad?

Caprese Salad

Super easy! 

Tomatoes, sliced
Basil, scissored
Buffalo Mozzarella, sliced
Olive oil
Balsamic Vinegar
Salt and Pepper

Mix ingredients together in whatever proportions you desire.  I like enough oil to make things just slightly slick, and about the same amount of vinegar.  Chomp chomp chomp!

Black Bean Burgers with Fresh Guacamole

 Pies.

Jams.

Pickles.

Quick, somebody make something out of a pumpkin!

Fall is creeping up on me.

I am not a vegetarian, but I play one on TV.  Er, in the summer.  Did you know that?

I'm coming up on the end of my term of veggie purity however, and none too soon, really.

(I'm not a very responsible vegetarian, tending to rely more on grilled cheese sandwiches and potato chips than lentils and beans)

These burgers were a lovely way to say sayonara until next summer.

Because the thing with ground beef is it doesn't have much taste, really.  Does it?

I mean, unless it is some good quality chuck.  Whiiiich I guess I don't use.  Ground beef scares me anyways.  Can't trust it.

Mash up your beans with some quinoa, charred onion and roasted corn.  Cumin and salt, cilantro, lime and chipotle and baby, you got it.

Some of the best burgers you've ever had.

My husband ate three, if that's any evidence (it is).

Meat season, see you soon!

Black Bean Burgers with Fresh Guacamole taken from Cupcakes and Kale Chips

For the burger patties:
1/2 c uncooked quinoa
1 small red onion, sliced 1/2 in. think, keeping the rings together
1 ear of fresh corn (or 2/3 c cooked corn)
6 cloves of garlic, very finely minced
Kosher salt
2 cans black beans (15.5 oz each), rinsed and drained
2 T tomato paste
1 large egg
1/4 c chopped cilantro
1 T minced chipotles in adobo
1 ½ teaspoons ground cumin
1 c oatmeal (not instant), ground into crumbs

For the yogurt sauce:
1/2 c fat free Greek yogurt
1 t minced chipotles in adobo + ½ teaspoon adobo sauce from the can
Juice of a lime
1 T chopped cilantro
1 T honey
1/4 t salt

For the guacamole:
2 avocados
juice of half of a lime
1 clove garlic
1 t minced chipotles in adobo
1/2 t cilantro
1/2 t kosher salt, or to taste

For assembling the burgers:
salt & pepper
lettuce
6-8 whole wheat rolls

Place the quinoa in a small pot and add 1 c of water.  Bring the water to a boil then reduce heat to medium-low and cover.  Cook 10-15 minutes, or until the water is absorbed and quinoa is cooked.  Remove from heat and set aside.

Preheat a pan or grill to medium high, and grill the onion slices and ear of corn for about 10 minutes, or until softened, and there are some grill/char marks on both, flipping the onions once, and turning the corn occasionally.  Remove the corn and onion from the grill. Cut the corn from the cob and chop the onion, and set both aside.

Combine approximately 1½ cans of black beans, the onion, and garlic in a large bowl, and using a potato masher or fork, mash together until the mixture is combined and pasty.  Stir in the remaining beans, tomato paste, egg, corn, cilantro, chipotles, cumin, and salt.  Add the cooked quinoa and ground oats, and stir until evenly distributed.

Form the mixture into 6-8 equal patties, pressing the mixture together well.  Place the patties on a baking sheet, cover them with plastic wrap and refrigerate for at least a few hours or overnight.

Preheat your grill or pan to medium high, and cook on a sheet of aluminum foil for about 10 minutes per side, or until browned and crispy.

For the yogurt sauce:

Combine all of the ingredients in a bowl, and stir until well combined.  Store in the refrigerator.

 

For the guacamole:

 Cut the avocados in half, remove the pit, and scrape the flesh into a bowl (or use a mortar & pestle of molcajete).  Squeeze the lime juice over the avocados to prevent browning.  Add the remaining ingredients, and mash together to desired consistency.  Store in the refrigerator.

 

For assembling the burgers:

1. Place a burger on a bun, top with the yogurt sauce, guacamole, and lettuce.

Tomato Peach Mozzarella Crostini

I like to cook.

(DJHUWHAAAAAAAAAA?  I know)

Lately I've been doing a lot of it.

Birthdays, baby showers, new babies, babies' birthdays (I'm in the mommy phase, all right?).  And of course my own very occasional sugar craving.

Most occasional.

I have whisked, sifted, folded and roasted my little fingies to the bone.

So guess what?  This dinner is a piece of cake, and high time too.

Simple food that looks fancy.  Yup.  That's the ticket.

Grab yourself a few fresh peaches.  Those ones look pretty good.

Is your garden overflowing with tomatoes?  What about your neighbors'?  Let's get some of those (ask first!  Or just go at night, when that awful dog is asleep). 

 
Tomatoes are a fruit too, you know.

Snippity-whippets of basil.  A drizzle of balsamic.

Crunchy on the outside, soft on the inside bread.  Rub it with a little olive oil, a little garlic if you want to get totally cray.

And perform the ancient French secret cooking technique known as Le Pile de Food.

Translation:  Stack 'em up, baby.  Stack 'em up.

Grind that salt, grind that pepper.  Yeah.

Simple food that looks fancy, down the hatch.  Dinner = success.

Tomato Peach Mozzarella Crostini
This recipe adapted from Joy the Baker.

1 baguette, sliced into 1.5 inch rounds
olive oil
3 peaches, sliced thinly
3 tomatoes, sliced thinly
4 fresh Mozzarella balls, sliced thinly
4 tablespoons basil, slivered (I used scissors to do this)
balsamic vinegar for drizzling
sea salt
fresh cracked black pepper

Heat oven to 400.  Brush sliced bread with olive oil, place bread on a baking sheet and roast about five minutes (keep an eye on it!  Some ovens burn hotter than others and I won't be held responsible for your charred breads).

Once toasted and reasonably cool, start stacking your crostini.  Peach, tomato, cheese, peach.  Sprinkle with basil, drizzle with balsamic vinegar, top with sea salt and cracked pepper.

Insert into mouth, and mouths of loved ones.  Chew and swallow.  Repeat.