So Good and Tasty

noreply@blogger.com (jacqui) — Tue, 06 Mar 2012 20:07:00 +0000

I have a new blog! This is what I've been so excited to tell you all about! I will no longer be posting here, but I would love if you continued to follow me and all my cooking adventures on Good Things Grow! You know you want the recipe for that ice cream sandwich cookie up there too!

Shredded Brussels Sprout & Tangerine Salad

noreply@blogger.com (jacqui) — Tue, 28 Feb 2012 22:29:00 +0000

It's the end of February, which also means the official end of winter (although unfortunately maybe not winter weather), so today I'm sharing one last seasonal salad with you. I meant to get this recipe to you yesterday, but seeing as our usual morning csa delivery didn't arrive until around 6pm last night, the brussels sprouts I knew the box would contain, didn't arrive in time before I had a chance to prepare and photograph this salad.

All weekend I was thinking about these brussels sprouts and how I would savor them because I knew this would probably be the last bunch until next season. I thought a light salad, something that would ease its way into spring with a crisp freshness and touch of brightness, would be a good option. Something raw to enter a soon-to-be season of young fresh veggies, but still hanging onto the citrus of winter.

Truth be told, I also needed to think of a recipe I knew would be relatively quick to prepare. In the previous weeks I've been up to my ears in projects and exciting new things we're working on for our shop. I'm not usually a pro thirty minute meal or less kinda person, but I can appreciate a quick whole food recipe when I need one, especially when I can't stand to eat another sandwich or plate of leftovers.

I had picked up a bag of whole wheat Israeli couscous out of curiosity. I'd never cooked with this little bead shaped grain before and the fact that I saw it would take less than 15 minutes to cook, might also be why it made its way into my cart that day. I added it to the shredded brussels sprouts for some extra heft. My favorite part of this salad is when you get a sweet squirt of tangerine juice when taking a bite, also the unexpected but so delicious taste of basil.

This was another recipe that started out as something from The Food Matters Project, as you can see I'm not very good at following recipes, but at least I still used brussels sprouts! This weeks pick was by Marcia and to view a complete list of others who participated you can visit the website.

Shredded Brussels Sprout & Tangerine Salad / serves 4

I really think any grain (quinoa, millet, barley, farro) would work here in place of the couscous. You can segment the tangerines if you like too, I kept it simple and didn't bother.

1/2 cup dry whole wheat Israeli couscous or 1 cup other cooked grain of choice
1/2 lb. brussels sprouts
1/4 of a red onion, thinly sliced
handful of fresh basil, chiffonade (about 1/4 cup)
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 clove garlic, minced
a couple big pinches salt, plus more to taste
3 tangerines
1/4 cup toasted walnuts

Bring a small saucepan filled with 1 cup water to a boil. Stir in couscous and cook at a simmer for 8 minutes. Drain and set aside to cool slightly.

Meanwhile, using a mandolin or sharp knife, slice the brussels sprouts as thinly as you can and place them in a large mixing bowl. Add in the red onion, basil, and couscous and give everything a good toss.

In a small bowl whisk together the olive oil, lemon juice, vinegar, garlic, and salt. Pour over the brussels sprout mixture and toss until everything is thoroughly dressed, seasoning with salt to taste. Add in the tangerines, then just before serving, top with walnuts.

Almond Crusted Tofu with Roasted Red Pepper Sauce

noreply@blogger.com (jacqui) — Mon, 20 Feb 2012 15:12:00 +0000

Being in a creative field I'm often asked "where do you get your inspiration from?" It's a simple question, but one that's not always so easy to answer. I have my usual response that's pretty straight forward, but really I believe that most of the time inspiration is built up from moments and little fragments of life, overlapping and layering until, wham! An idea strikes. It may seem like it just came to you but, really it was there all along waiting for all the dots to connect and the outcome to present itself. The few occasions that I do seem to be searching for that one perfect idea, always seem to prove a lost cause, at least for me anyway. Give it time, it will come, is how I operate.

When it comes to creating meals in the kitchen, my inspiration works in somewhat the same way, but with a unique twist. Often I'll find a single carrot or that last bit of quinoa at the back of the cupboard, anything that needs to be used up, and a meal idea starts to form. Maybe I'll pull out a cookbook or two, maybe I remember something my mom or grandma used to cook, or something I once ate in a restaurant. Sometimes I just wing it and see what I end up with.

So this past week when I flipped to a recipe for roasted red pepper and walnut pesto in Mark Bittman's The Food Matters Cookbook, I already had a different idea starting to form based on what I had in the fridge. A half empty jar of roasted red peppers from a few nights before, tofu, almonds, and a big bunch of cilantro I had just purchased. I'm so use to using what I have on hand, that I didn't want to head back out into the rain for another grocery run, so those ingredients would have to do.

Soon I had almonds in the food processor grinding down into a course meal to coat the tofu in. Then the last bit of roasted peppers went into the processor along with the cilantro, garlic, a bit of olive oil, and a pinch of salt. The result was not pesto, but a really lovely salsa-esque sauce. I cooked up some black rice, made some of my favorite garlicky mixed greens and served the tofu with the red pepper sauce drizzled over the top. Even though it was way off from the original recipe, it was still a really amazing outcome. One I don't think would have happened without that little seed of inspiration, that all started with The Food Matters Project. It's really fascinating seeing what others get from looking at the same basic recipe idea and how they interpret it. So... what inspires you?

Almond Crusted Tofu with Roasted Red Pepper Sauce / serves 2

Recipe inspired by The Food Matters Cookbook. Get the full recipe at Girliechef and the FMP blog.

I used a jar of roasted red peppers in water, but you can also use fresh red bell peppers and roast them yourself. I served the tofu over black rice with a side of my favorite garlicky greens.

for the sauce

6 oz. jar roasted red peppers in water, drained

2 garlic cloves

big handful fresh cilantro, about a 1/4 cup packed

1 tablespoon olive oil

pinch of sea salt

for the tofu

6-8 oz. extra firm tofu, drained and pressed

1/2 cup raw almonds

couple pinches sea salt

couple pinches ground black pepper

1-2 tablespoons olive oil

For the sauce, place all the ingredients in a small food processor and blend until smooth, set aside.

Place the almonds in a food processor and blend until they become a coarse almond meal. Dump out into a shallow bowl and stir in the salt and black pepper.

Cut the the tofu in half lengthwise and widthwise, then diagonally (see images). Place a tofu triangle in the almond mixture and coat on all sides, repeat with each slice. Heat a skillet (I used cast iron) over medium-high heat. Pour in enough oil just to coat the bottom of the pan. Once the oil is hot, carefully place the tofu slices into the pan. Cook for 2 minutes or until golden brown without moving, then flip and cook for another 2 minutes. Plate the tofu slices and pour the roasted red pepper sauce over the top, serve immediately.

Roasted Vegetable & Barley Soup

noreply@blogger.com (jacqui) — Fri, 17 Feb 2012 16:50:00 +0000

Yep, more roasted veggies! What can I say, other than they've been deliciously fueling me through the winter. This time they're roasted and paired with barley in a chunky tomato based soup. See those slightly charred edges; that's the best part! Roasting vegetables before putting them in a soup brings out a whole new flavor. Try it and let me know what you think.

Get the recipe at Whole Living.

Lemon-Herb Seasoned Popcorn

noreply@blogger.com (jacqui) — Tue, 14 Feb 2012 23:15:00 +0000

I have mixed feelings about popcorn. I'm honestly not really a big fan of it (gasp!), but Scott absolutely loves the stuff. I'll eat a handful of it every once in awhile, usually if we're watching a movie (for nostalgic purpose) and always on the savory side. I really dislike sweet popcorn and don't even get me started on the stale cheese, butter, and carmel corn that come pre-packaged on the shelves around the holidays, I'll pass, thank you very much. I really want to like it, especially since it can be a healthy and quick snack, but it just never settles right in my stomach and I end up feeling a little sick sometimes even if I just eat that one handful.

So why am I posting a popcorn recipe you may wonder? Well, I've been getting really into making my own spice blends lately and thought this one I whipped up would fun to share because it's so versatile and can be used on things other than popcorn too. Also, I've joined in on The Food Matters Project put on by Kate of Cookie+Kate and Sarah from 20 Something Cupcakes and seasoned popcorn was the recipe Kate choose for this week. You can read more about the project on their about page and anyone can join in or follow along as we cook our way through The Food Matters Cookbook by Mark Bittman.

Now back to the popcorn. We have never owned a microwave and we are totally fine with that because even if we did own one, we would never use it. This means that popcorn has always been cooked right on the stove top in a hot, lidded pot with a bit of oil. Seeing that I don't really eat popcorn, Scott has always been the popcorn popper and he's pretty darn good at it. He does it all without measuring and manages to never burn it. So while he made the popcorn I got the spice blend ready and before we(he) knew it, it was snack time.

Lemon-Herb Seasoned Popcorn
For the full recipe please visit Cookie+Kate and to view all recipes visit The Food Matters Project

The seasoning salt is the perfect thing to sprinkle over roasted veggies, but if you mix it with a little olive oil and a clove of minced garlic it becomes a great dipping sauce for bread, add in a bit of lemon juice and it makes a great spiced up salad dressing. This is why I'm loving spice blends so much, because you can spin off it so many new directions.

lemon-herb seasoning salt
1/4 cup sea salt
1 tablespoon finely grated lemon zest
3 teaspoons dried rosemary
2 teaspoons dried thyme
2 teaspoons dried oregano
1/2 teaspoon cane sugar
1/2 teaspoon paprika
1/2 teaspoon red-pepper flakes

popcorn
2-3 tablespoons vegetable or olive oil
1/2 cup popping corn
2 tablespoons melted butter or olive oil for serving, optional
lemon-herb seasoning salt, to taste

Combine all the ingredients for the seasoning salt in a small bowl or container. Store tightly covered for approximately 2-3 months. Makes about 1/3 cup.

Heat the oil, plus 2-3 corn kernels, in a large heavy pot with a lid over medium heat. Listen for the kernels to pop, then add in the rest and cover. While covered hold the pot over the heat and shake in a circular motion to let the oil coat the kernels. Set it back over the heat, but only for about 20 seconds so all the kernels have a chance to heat up. Then when they start popping hold the lid on tight and shake over the heat again until you hear the last of the kernels pop, about 5 minutes.

Place the popped popcorn in a serving bowl. If using butter or oil, melt it in the same pot you used to cook the popcorn. Pour over the popcorn and sprinkle with desired amount of the seasoning salt. Serve immediately.

Chocolate Black Bean Truffles

noreply@blogger.com (jacqui) — Sat, 11 Feb 2012 20:02:00 +0000

By now I'm sure many of you have heard of those curious black bean brownies that popped up on many blogs a couple years or so ago, maybe you even made yourself some. I've made a few batches of them myself, each time trying a slightly different recipe, and I think they're pretty good. They're definitely not exactly like a classic brownie, but they still seem to offer a healthier fix when you get a chocolate craving. Today however, I'm not sharing a recipe for my version of the perfect black bean brownie. I'm sharing chocolate black bean truffles which, in my opinion, are even better.

Now before you skim the recipe below and think to yourself, "how can these possibly not taste like beans, especially when there's no refined sugar or butter and they're not baked?" Let me be the first to tell you that if you didn't know there were beans in the recipe, you'd be hard pressed to not think they were the real thing. The magic of whirling black beans, with coconut oil and a bit of maple syrup, is that they whip themselves up into a smooth dark dough-like texture that shows no trace of the beans they once were.

Upon first bite you break through the hardened chocolate coating and slowly your teeth sink into the smooth chocolaty filling. And just like a traditional rich cream filled chocolate truffle, they feel incredibly decadent and you'll only need one or two before your satisfied.

Chocolate Black Bean Truffles / makes 16-18 truffles

Here I've used beans I cooked myself. You can definitely use canned, but you may not need to add extra salt. Also, the sweetness is really going to depend on your preference. Taste the mixture before rolling into balls to see if you want more, but keep in mind that if you use a semi-sweet chocolate for the coating, it will add a bit of extra sweetness to the finished truffles.

1 cup cooked black beans, if using canned rinse and drain
2 tablespoons coconut oil
3 tablespoons cocoa powder
pinch of sea salt
2-3 tablespoons maple syrup, depending on sweetness preference
1 teaspoon pure vanilla extract
1 cup chopped dark or semi-sweet chocolate

Place the beans, coconut oil, cocoa powder, salt, maple syrup, and vanilla in the bowl of a food processor. Blend everything until well combined, scraping down the sides if you need to. It should start coming together into a smooth ball. Pinch out about a tablespoon sized piece, roll into a ball and place on a baking sheet lined with parchment. Place in the fridge to chill for about an hour or in the freezer for about 30 minutes.

Meanwhile melt the chocolate in a double boiler. When the balls have chilled pull out just a handful (you want them to stay cold, so do them in batches), carefully insert a toothpick into the center and dip in the melted chocolate to coat. I found the best method for removing them from the toothpick was with a fork. Carefully slide the fork tines under the side where the toothpick is inserted and slowly twist while pulling upward and place on a sheet of parchment.

Let chill again so the chocolate coating sets. Store truffles in the fridge.

Spicy Smoky Veggie Bean Chili

noreply@blogger.com (jacqui) — Tue, 07 Feb 2012 20:18:00 +0000

My boot clad feet leave the unnatural solidness of the parking lot and grab hold of the snow covered trail. Slowly and clumsily I slide each boot into my snow shoes, strap them tightly in place, and soon we're off. In the beginning my steps are slow and heavy, my legs trying to find their rhythm while I navigate the fresh powdery snow. My mind is still and focused on what's ahead.

After the first uphill stretch, I can feel myself growing stronger, anticipating where each step takes me. I feel my hearts rapid, steady beating and the flow of air filling my lungs and I start to find my rhythm. I feel light and whole and my heart is soaring with so much emotion at the beauty before me that I can hardly share words to express this feeling. I am quiet. I don't think about the worries and tasks of everyday life. I'm filled with complete happiness and I want to feel this way forever.

The wind blows hard and cold, but the sun is shining bright and I try to think of how I can make it possible for this to happen every day. Mt. Rainier, if you've never been, is as much a grand place as you've probably heard. I've grown up and spent my whole life in it's shadow and yet, I'm still in awe every time I go back. I have this same feeling in any place where I am completely surrounded by nature, it's addictive. Every time we leave I feel my time there was too short and the next adventure can not come soon enough.

The trail wound itself around a steep cliff where the wind gust were so strong you had to stop for a moment before resuming to maintain balance. The trail took us to two frozen lakes that sat just below the peak of the mountain. From every angle, and time of day or season, it looks different and I image the fiery red and brilliant blues of the wild flowers that will soon blaze across the meadows this June and July.

As the sun began it's decent we made our way back to the cabin. By this time we were spent and ready for a hot meal. I made a batch of my favorite chili the day before heading up. It was the exact meal we needed. We ate in the dimly lit cozy cabin, in our long underwear and thick wooly socks. If I was to think of a perfect day this might just be it.

Spicy Smoky Veggie Bean Chili / serves 4-6
Adapted from Dana Treat

I've been making this chili every winter since spying it on Dana's blog a couple year's ago (in fact I just realized she posted it right around this time too, funny). It's the perfect bowl of comfort with just the right amount of smokiness and spice to it. I've made it countless ways since then and for this version added in a few carrots and sweet potatoes for a little extra vegetable action. This chili begs for toppings too. We ate it unadorned this time around because of our location, but top it with cilantro, avocado, crushed chips, cheese, plain yogurt, green onions; the options are really endless, just go for it. Dana notes the importance of dicing everything the same size and I couldn't agree with her more, so try chopping the veggies roughly no larger than the beans.

1-2 tablespoon olive oil
1 yellow onion, diced
1 medium carrot, diced
1 small sweet potato, peeled and diced
3 garlic cloves, minced
1 tablespoon chili powder
2 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 red bell pepper diced
1 28oz. can crushed tomatoes
1 cup water
1 chipotle pepper in adobo, minced, plus 1 teaspoon sauce
2 cups cooked black beans or 1 15oz. can, drained
2 cups cooked chickpeas or 1 15oz. can, drained
1 4oz. can diced green chiles, drained
1/2 cup frozen corn

Heat a large pot over medium heat, once hot add the oil. Sauté the onion until softened, about 5 minutes. Stir in the garlic, carrots, and sweet potato and cook for another 2-3 minutes. Add all the spices and salt, stirring to coat. Stir in the bell pepper, cook another couple minutes, then pour in the tomatoes and water and bring to a boil. Once boiling, add the chipotle pepper and sauce and reduce heat to a simmer.

Stir in the beans, green chiles, and corn and cook at a gentle simmer, partially covered, for 20-30 minutes. Serve warm. If making ahead let cool completely, then store in the fridge and re-heat when ready to use. The best part about making this ahead of time is how much the flavors develop and deepen. It also gets a tad spicier, so take that into account based on your preference.

Parsnip Chips

noreply@blogger.com (jacqui) — Fri, 03 Feb 2012 14:33:00 +0000

I've never been one to crave potato chips, I've always been more of a sweets snacker than a salty or savory one. Don't get me wrong though, if I do reach for the satisfying salty crunch of a chip, I can never stop at just one. The past few months though, I've been making a switch to craving all things savory versus sweet, to satisfy my snack attack. Go figure. So when I saw a lonely giant parsnip sitting in the crisper I had a hankering for some spiced up parsnip chips.

Parsnips are pretty gnarly looking, but nothing compared to a few other root vegetables out there, so if you're new to adding slightly less known roots to your diet, I would suggest this be one of your first. It resembles a carrot, but it's flesh is white and I usually find them a bit larger than carrots, with a more distinct taper. They also have a slightly sweeter taste, especially when cooked, but if they are more mature they can sometimes even be a bit spicy. You can eat them raw or cooked, in pretty much any way you would a carrot, they're a pretty versatile root.

Parsnip Chips / serves 4, unless you have a large appetite, as we do, then it serves 2

Adapted from Full Circle

It's important to slice these pretty thinly and as evenly as you can. If you have a mandolin, use it, but a sharp knife and some patience works too. These are not as crispy as potato chips, but they were still seriously addictive (I probably could have eaten the whole parsnip if Scott wasn't around).

1 teaspoon fennel seeds, toasted and ground

1/2 teaspoon ground cumin

1/2 teaspoon chile powder

1/2 teaspoon paprika

1/2 teaspoon black pepper

1 lb. parsnips, peeled and sliced no thicker than 1/8-inch

2 tablespoons coconut oil or other high heat oil

salt

Preheat oven to 475˚F. Have ready two rimmed baking sheets.

Mix the fennel, cumin, chile powder, paprika, and pepper in a small bowl and set aside.

Pat the parsnips with paper towels and place in a large bowl, drizzle with oil and toss with the spice mixture and season with salt to taste.

Place the parsnips in a single layer on the baking sheets (if you don't have two you'll have to do this in shifts). Roast for 15-20 minutes, rotating the sheets from top to bottom half way through and flipping the chips over with a spatula. Baking time may vary depending on a lot of factors, so make sure you stick close by the oven and watch for burning.

Gingered Carrot Millet Muffins

noreply@blogger.com (jacqui) — Tue, 31 Jan 2012 05:46:00 +0000

I realized the other day that I have so many recipes either bookmarked from online or tagged in my cookbooks and magazines, that have been sitting there, waiting for me to get to it, for way too long. Many times they're a seasonal recipe I discover at the end of it's prime season, so it gets saved until the next spring, or summer, or fall arrives in the hopes that I remember to come back and rediscover the recipe I found the year before.

So I found myself going through them, editing down my long list to what is relevant to me in this moment now. I felt quite organized after doing this and ready to start fresh and tackle the recipes I had long been waiting to try. The first was a millet muffin from Heidi's book. I remember when I first came across her recipe and how intrigued I was by the idea of crunchy little millet seeds in a muffin. So I whipped up a batch for the weekend. They were delicious. Slightly sweet from the honey with a bit of tang from the yogurt, and of course, the crunch of millet that I was anticipating.

Her muffins were what lead my brain to these little gingered carrot and millet muffins. I craved adding some shredded carrots to the recipe. Then I gave myself the challenge of making them vegan so I could share a batch with our weekly Monday night potluck friends and everyone could enjoy. That meant no yogurt, honey, or eggs. Those got replaced with coconut oil, natural cane sugar, and flax meal. I thought about how ginger would make a great flavor profile alongside the carrots, so I added fresh and ground to the batter too. By that point they were a whole new muffin, but they came out as perfectly as I had envisioned. I knew there was a reason I had tagged that page. They inspired me to a new delicious recipe and hopefully one for you too.

Did you know millet is actually a small seed from the grass family and not a grain. Awesome right! I've been cooking millet for awhile now and love it combined with quinoa or bulgar for a slightly different texture. This was my first time baking with it and using it in it's uncooked form, but I can't wait to try it baked into more things. Have any of you experimented with millet in other baked goods?

Gingered Carrot Millet Muffins / makes 12-15 muffins

Inspired by Super Natural Everyday by Heidi Swanson

This recipe yielded an awkward 15 muffins for me. I think next time I'm going to fill them as high as possible in the paper cups to get 12, as well as a slightly higher dome on top.

2 cups whole wheat pastry flour

1/3 cup raw millet

1/2 cup cane sugar

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon ground ginger

1/2 teaspoon salt

2 tablespoons flax meal + 6 tablespoon water combined

1/2 cup almond milk

1/3 cup coconut oil, melted

1 teaspoon fresh grated ginger

2 cups grated carrots, about 3 large carrots

Preheat the oven to 400˚F. Line a muffin tin with paper muffin liners.

In a large bowl whisk together the flour, millet, sugar, baking powder, baking soda, ground ginger, and salt. Set aside.

In a medium bowl combine the flax meal mixture, almond milk, coconut oil and fresh ginger. Stir in the carrots, then pour all the wet mixture into the dry. Fold the wet into the dry just until combined. This may take a few strokes as the batter is very thick.

Scoop out batter into prepared muffin tins, filling roughly level with the top of the pan. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool slightly. Serve warm or room temperature. Store covered for about 2-3 days or freeze for a month.

Roasted Roots & Spinach Salad with Lemon Tahini Dressing

noreply@blogger.com (jacqui) — Tue, 24 Jan 2012 15:22:00 +0000

This salad is really more about the lemon tahini dressing than the salad as a whole. I wanted to share with you more ways to use the dressing than on a traditional green salad (which is equally delicious) and since roasted root vegetables have been a weekly staple since well, late fall, that's what I cooked up. A hearty winter root salad, livened up by a dressing you really must try.

I've been eating this dressing on everything for the last few weeks. Yes, every. Single. Thing. It's just so good and I've found it so versatile too. I can't believe it's taken me this long to share it with you.

It's rich and nutty tasting, balanced by the tartness of lemon and spiced up from the garlic and cayenne. It's super creamy and goes well over a sturdy salad made with Romaine and equally as well spooned over a wrap or for dipping your sweet potato fries in. I can hardly wait until summer arrives and I can drizzle some over eggplant or keep it thick and dip fresh veggies in.

Roasted Roots & Spinach Salad with Lemon Tahini Dressing / serves 4

I've kept the roasted vegetable amounts below pretty loose. You'll want roughly 4lbs for 4 meal sized servings. If you can find sunchokes, use them. They are absolutely one tasty little root, but other options could include parsnips and sweet potatoes. The dressing has been adapted from The Northwest Vegetarian Cookbook. It's a great little book full of recipes from small farms all over the NW and I've got little tags hanging out all over it for new recipes to try.

4lbs. root veggies of your choice (I used red sunchokes, carrots, and yellow potatoes)

3-4 tablespoons olive oil

pinch of salt and ground pepper

1 bunch baby spinach, washed and dried

for the dressing

1/4 cup tahini

just and finely grated zest of one lemon

1 tablespoon white miso

2 garlic cloves, minced

2 tablespoons fresh cilantro or parsley

pinch of cayenne

water as needed

Preheat the oven to 425˚F. Have ready a baking sheet lined with parchment or a silpat mat.

Wash and scrub the vegetables well and roughly cut into even thicknesses so they bake at relatively the same time. Drizzle olive oil over the top and sprinkle with salt and pepper. Give everything a good toss and roast in the oven for about 30-45 minutes, depending on the thickness you cut everything. The vegetables should be tender and have lightly golden crusty ends.

Meanwhile make the dressing. In a small bowl whisk together the tahini, lemon juice and zest, miso, and garlic. Mix in the cilantro and cayenne and enough water to reach desired consistency. I like to thin mine out quite a bit for this recipe. You can also do this in a small food processor to make it quickly. Store in a covered container in the fridge for up to a week. Makes about a 1/2 cup.

To assemble, place the spinach on a plate, pile with the roasted veggies and drizzle with the dressing and serve.

Cumin-Scented Black Rice & Quinoa

noreply@blogger.com (jacqui) — Wed, 18 Jan 2012 01:44:00 +0000

I found myself with a lot of welcome down time this weekend. Scott and some friends decided going surfing up in the Straits was a good idea even though there were predictions of snow. So Saturday afternoon he headed North to meet up with them and Sunday morning they caught an early ferry across to the peninsula. I don't blame him for his itch to get in the water, even when there is snow on the beach. It's been at least since early fall that we've gone and surfing has this hold on you that's hard to let pass by. The only reason I opted to stay home was the fear I'd loose all my fingers and toes to frost bite.

Instead I cozied up at home enjoying my own company alongside our cat Sofia. I put together a large batch of yeasty dough to make bread, caught up on some reading, started knitting a hat for Scott (á la Jacques Cousteau - as per his request), and went through a very large box of photo's from my childhood that my mom had given me for Christmas. The photo's all came from my grandmother's albums (over 20 of them!) and when she passed away over a year ago, my mom scooped them up, took them home and went through every single one dividing every picture for my sister, cousins, and I to have and cherish ourselves, as much as she did. It was my favorite gift by far.

As I was going through the pictures, there were lots of smiles, big hugs, celebrations, and summer's spent at our family cabin. Then I found a picture of my great grandfather holding me when I was about 2 years old. I stopped at this one for awhile. I didn't really know my great grandfather or my great grandmother, both passed a way before I was 6 or 7, but they lived on the eastern side of Washington state, in a little town called Wenatchee. I used to call them great grandma and grandpa 'natchee because that was my best pronunciation and it seemed to stick even after I could say it right.

I love the story this picture seems to tell and instantly fell in love with it and with the lifestyle I know he and my great grandmother lived. It took me back to a simpler time, before internet and before the constant go-go-go world we live in today. The expression on his face and mine is priceless, almost like he was just in the middle of telling me a tale, when someone decided they couldn't pass up this kodak moment. I love that my great grandfather and I are the main focal point, but whoever took it definitely wanted to make sure and get those big, ripe tomatoes in the frame. They're the kind of imperfectly perfect juicy tomatoes that only come from ones home garden and displayed out at the end of the harvest season; so it's no wonder you'd want to show them off. I wish I could know them today, I know I could learn a lot from them and it would be lovely to eat a meal cooked from their kitchen.

Cumin-Scented Black Rice & Quinoa / serves 4
Adapted from Bon Appétit

This side dish would make a fantastic addition to any Spanish style meal, maybe something like this. I've kept it simple, but it also seems perfect to add too, I'm thinking fresh tomatoes and avocado in the summer and possibly even roasted root vegetables in the winter, maybe throw in some pinto or black beans too, make it yours. If you can't find black rice you can swap it out for brown, but I really suggest you try it, it's a delicious little grain. Although beware, it will stain everything it comes in contact with a purplish hue if you're not careful.

1/2 cup black rice
1/2 cup quinoa, rinsed well
1 bay leaf
1/4 cup salt plus more to taste
3-4 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
2 teaspoons cumin seeds
2-3 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
fresh ground black pepper

Bring rice and 1 cup water to a boil in a small saucepan. Once boiling, cover, reduce heat to low and cook until the rice is tender and water has been absorbed, about 25-30 minutes.

Meanwhile, combine the quinoa, bay leaf, 1/4 teaspoon salt, and 1 cup water in another small saucepan. Bring to a boil, cover, reduce heat to low and simmer until quinoa is tender, about 15 minutes. If you have any remaining water, drain, return to the saucepan and keep covered for roughly 15 minutes. Discard the bay leaf, fluff with a fork and transfer quinoa to a large bowl.

Heat tablespoons of the oil in a large skillet over medium heat. Add the onion and cook until soft and beginning to brown, about 8 minutes. Add the garlic and cumin seeds and cook, stirring often, for 2 minutes. Add the onion mixture to the quinoa. Add the cooked rice and mix everything well. Stir in the remaining 1-2 tablespoons oil (depending on preference), fresh lemon juice, cilantro, parsley, and chives. Season to taste with salt and pepper. Serve warm or room temperature and garnish with avocado slices and lemon wedges if desired.

Kale & Quinoa Citrus Salad with Lemony Avocado Dressing

noreply@blogger.com (jacqui) — Mon, 16 Jan 2012 13:25:00 +0000

I’ve never really been a dieter or one to go along with the latest diet craze, but I do like to lighten the food load once in awhile when I feel like I’ve had one too many indulgent treats; and right after the holidays nothing is more true. So in keeping with the Whole Living January detox plan this month, I’ve created a super healthy salad filled with all kinds of good for you ingredients, but it still packs great color and flavor to keep it anything but boring. Get the recipe here.

Mushroom Leek & Barley Bake

noreply@blogger.com (jacqui) — Fri, 13 Jan 2012 15:23:00 +0000

The last couple days have been beautiful around here. They've been the kind of days that are full of sunshine, but also full of winter's brisk temperatures that keep my hands wrapped around my endless mug of tea. The cold had me thinking about casseroles and baked dishes and asking myself why I rarely ever make them.

I do love the idea of a casserole. I always picture a gathering of people around a table, each helping themselves to their corner of the hot dish. A casserole is the perfect way to feed a hungry crowd or to stash away any leftovers in the freezer for those days your pressed for cooking time. Plus they seem like the perfect way to rid your fridge of any leftovers you may have. I think the reason I rarely make them has more to do with the stereotypical style of casserole I grew up knowing. The kind that are possibly only good because of the gobs of cheese, layers of pasta, and starchy potatoes, which all lead to little room for my favorite thing... the veggies.

I could easily have taken these same ingredients and made my usual fare of whole grains, combined with sauteed leek and mushroom, tossed in a handful of almonds, rounded it out with a bit of Parmesan and topped it with a crumbled hard boiled egg or two, but I didn't. I wanted to make something different from my regular routine and something that would keep me satisfied and warm at the same time.

Another magical thing I discovered about casseroles; how much I can get done in the 30 minutes or so it takes to bake! I'm not kidding. Once I popped it in the oven, I washed the sink-full of dishes (I don't own a dishwasher), scrubbed the sink, and swept the floors. It had me feeling like I should make casseroles every night, just to keep the chores from piling up!

Really though this casserole is delicious, simple to make, and perfect for using up leftover grains. I used barley, but I imagine rice would make a great stand in as well. Have a beautiful weekend and stay warm!

Mushroom Leek & Barley Bake / serves 4-6

2 tablespoons olive oil

4-6 ounces mushrooms, chopped

1 leek, white and light green parts only, chopped

1 garlic clove, minced

2 cups cooked pearl barley (about 1/2 cup dried cooked in 1 1/2 cups water)

1/3 cup sliced almonds, toasted

1/2 cup Parmesan, divided

4 eggs

1/2 teaspoon salt

Preheat oven to 375˚F and grease a 1 3/4 qt. baking dish.

In a large frying pan heat the oil over medium heat. Add in the mushrooms and a pinch of salt, cooking for about 3 minutes or until just beginning to soften. Stir in the leeks, cook another 2 minutes, then add in the garlic. Continue cooking until everything is softened and the mushrooms are a nice brown color, about another 3 minutes. Let cool slightly.

Place the barley in a large bowl. Stir in the mushroom mixture, the almonds (reserving some for garnish), and half the Parmesan.

In a small bowl, whisk the eggs and salt. Fold the eggs into the barley mixture, then pour into your prepared baking dish. Sprinkle with the last half of the Parmesan.

Bake for 25-30 minutes or until set. Remove from the oven, sprinkle with the left over almonds and serve.

* Starting on Thursday, January 26, check out other potluck dishes fellow gojee contributors shared. Go to gojee.com and enter “gojeepotluck” into I Crave. You can also follow #gojeepotluck on Twitter.

Lemon Tart with Rosemary Crust

noreply@blogger.com (jacqui) — Mon, 09 Jan 2012 17:38:00 +0000

Today I'm sharing this lemon tart with rosemary crust over on Kelsey's blog, Happyolks. Her blog and writing is one of my favorites, so please go and check it out.

Oh and, I promise you, this beauty of a tart is anything but a sugary toothache. It's fresh, light, tangy, and creamy all at once and has an added surprise of rosemary in the crust. You're in for a real treat!

Spicy Lentil Collard Wraps

noreply@blogger.com (jacqui) — Wed, 04 Jan 2012 01:22:00 +0000

I hope you all had a great New Year's eve and are ready for the year to come! We had a few different offers for an evening of celebration with friends, but after being out of town every single weekend since before Thanksgiving, and just getting back from an entire week with family in eastern WA on friday, we decided to have a quiet evening at home.

I made lentil "meatballs" and a big salad for dinner. We settled in to watch a movie about The New York Times and there was even a few leftover cookies from Christmas for dessert. It was the kind of night that seemed so normal, even though many people were out celebrating, but it just felt right for us. It was the quiet evening we really needed.

Over the last week or so I've reflected on what 2011 was for me. It was a great year in terms of growth and learning even more about myself as my husband and I continue running our small business. I don't ever really make resolutions on the new year; I prefer to reflect on my birthday. Not resolutions so much, as goals and/or fulfilling ideas. Since my birthday is in November, by the time the new year rolls around, it's like a little reminder to see if I'm on track.

I also want to thank all you dear readers. I don't thank you enough, but everyday I am grateful to have your support and I'm surprised every time, by the kindest of comments and emails you've left for me. It's my little space on the web where I come to share recipes, photos, and short stories from my life and it truly is a place I look forward to coming to. I have a few things I'm excited to share with you in the new year (can't wait!), but you'll have to wait.

Spicy Lentil Collard Wraps / makes 6-8

I've combined red lentils with bulgar and spices as a great filling for wraps. To keep it on the lighter side, post all that holiday food, I used collard greens for the wrap rather than a flat bread. Slightly spicy with a hint of nuttiness from the tahini. These are a healthy and super satisfying meal. If you prefer your collard greens cooked, bring a large pot of water to a boil, place the leaves, one at a time, in the boiling water for about 30 seconds. Remove and let dry between a clean towel, repeat. this will also make the leaves a little more pliable when rolling.

1 cup dried red lentils

1/2 cup bulgar

1/2 white onion, roughly chopped

3 tablespoon chopped fresh parsley

1 teaspoon ground cumin

1 teaspoon salt

big pinch cayenne

6-8 collard leaves

1 medium carrot, thinly shaved

tahini

fresh lemon juice

hot sauce

Rinse and drain lentils and place in a saucepan. Cover with water 2-3 times the amount of lentils. Bring to a boil, then reduce heat to a simmer and cook for 15-20 minutes. Drain and let cool briefly.

To cook the bulgar, place in a small saucepan with 1 cup of water. Bring to a boil, then turn down the heat and let simmer for about 15 minutes. Once the liquid is absorbed, cover, remove from heat, and let sit for 10 minutes.

Place the cooked lentils, cooked bulgar, onion, parsley, cumin, salt, and cayenne into the bowl of a food processor. Puree until the mixture is smooth. Taste and add more salt if needed.

Take a collard leaf, trim off the thick stalk and carefully, with a sharp knife, shave down the middle of the stalk so it's even with the leaf. This will help with rolling. Place down a layer of the shaved carrots, then roughly a 1/2 cup of the lentil mixture (see image). Spoon on some tahini, squeeze a bit of lemon juice and hot sauce, then carefully start to roll, starting with the sides and tucking the end of the leaf under at the end, kind of like rolling up a burrito. For larger wraps you can double the leaves up.

Stored in an airtight container in the fridge and you've got yourself lunch ready to go for a week!

Gingerbread Cookies

noreply@blogger.com (jacqui) — Thu, 22 Dec 2011 01:50:00 +0000

One of my favorite things about the holiday season has always been all the baking that takes place. Although I used to go a little crazy (and maybe still do) thinking about all the possibilities there were when it came specifically to cookies. When I was younger I would go to the bookshelf, grab a stack of my mom's cookbooks and baking books, and sit quietly pouring through each one until I found the perfect cookies to bake that year. I always wanted to try a new variety, though it seemed I'd always come back to the traditional favorites.

I'd roll up my sleeves, set out all my ingredients, and together with my mom, get started on the list. Soon the house would smell of butter, sugar, and spice. My dad would come inside to sneak a cookie or two and I remember it used to make me so mad because I wanted to save them as a surprise. The smile on his face after he took his first bite however, took that feeling away and made me feel proud that the cookies tasted so good.

Christmas is this weekend and it just wouldn't feel right if I went the entire month of December without baking a single cookie. So once again, I channeled my inner little girl self, rolled up my sleeves and set out to make a Christmas favorite in our household... gingerbread.

There has always been something about the warm spices and simple unassuming look of gingerbread. I've changed around my favorite childhood recipe to fit in better with how I bake now, but nothing has been lost, if anything I think they taste even better.

I'd love to hear what all of you have been baking this month or what some of your family favorites are?

I wish you all a merry and bright holiday weekend!

Gingerbread Cookies / makes about 3 dozen 4-inch cookies

When it comes to decorating these cookies, I tend to lean on the very minimal side. Opting for a little sprinkling of turbinado sugar before baking rather than piping icing. Choose whichever you prefer, just don't skip this step because it really does add a little something extra to these gingerbread cookies.

4 cups spelt flour
3/4 teaspoons baking soda
1 tablespoon cocoa powder
4 teaspoons ground ginger
1 1/2 teaspoons ground cloves
1 tablespoon ground cinnamon
1 teaspoon ground black pepper
3/4 cup unsalted butter, at room temperature
2/3 cup Muscovado sugar or dark brown sugar
3 large eggs
2/3 cups blackstrap molasses
turbinado sugar for sprinkling

Sift together the flour, baking soda, cocoa powder, ginger, cloves, cinnamon, and pepper, set aside.

Using a stand mixer or hand blender, cream the butter until pale and fluffy. Add the sugar and cream thoroughly. Add the eggs one at a time, then the molasses. Mix until the batter is an even dark brown color.

Pour in the flour mixture in two additions, mixing just until combined. Divide the dough into two pieces, wrap each disc in plastic and chill for at least 2 hours, preferably overnight.

Once your dough has chilled, preheat the oven to 350˚F and line 2 baking sheets.

Lightly flour a countertop and roll the dough out to 1/8-inch to 1/4-inch thickness. Make sure and not roll the dough too thin (use a ruler if you need to). Cut out desired shapes and place on prepared baking sheet. Sprinkle with turbinado sugar, place in the oven and bake for 7-9 minutes. You don't want to under or overcook these cookies, so really make sure and watch them for your oven setting.

Mini Twice Baked Potatoes with Spinach & White Bean Filling

noreply@blogger.com (jacqui) — Tue, 13 Dec 2011 17:07:00 +0000

I was recently invited by Guilt Taste to participate in reviewing some of their beautiful gourmet products. The first shipment was their Chef's Garden box from Farmer Jones Farm. It arrived on my doorstep late last week and after bringing it inside I headed straight to the kitchen to open what was inside. Carefully wrapped in insulated bubble wrap with a cold pack was a beautiful assortment of seasonal vegetables and herbs. I just about squealed with delight when I discovered the colorful little edible flowers (I guess the sight of flowers this time of year is exciting, considering most of what's outside right now around here is brown and dying). After carefully taking stock of what all was in there I had my mind set on making a healthy seasonal appetizer.

Everyone loves a two-bite sized appetizer, but most of the time they're a little on the unhealthy side, especially when it comes to twice baked potatoes. I decided to resolve that by adding a little protein (in the form of white beans) and spinach to the potato filling and seasoning it all with spices and fresh herbs. The result is so good you won't even miss the cream, butter, or cheese.

Mini Twice Baked Potatoes with Spinach & White Bean Filling / makes 24 small potatoes

These are simple to make and don't really take much time to make aside from filling them, but they can be assembled a day ahead and quickly re-heated the next day to save yourself some time. It will seem like a lot of spinach when your done chopping, but once it cooks down it all fits in nicely. I had a little leftover, but I just nibbled that up myself. In fact, I could have eaten just the filling by itself, and decided you could make a lazy version of this as a meal and instead of filling the potatoes, just mash everything up together, maybe add more beans and seasoning and call it dinner.

24 small potatoes, scrubbed and washed well

2 tablespoons olive oil diveded

4 ounces spinach, washed and dried

1/2 cup cooked white beans

1 clove garlic, minced

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon ground black pepper

pinch of cayenne (optional)

1 tablespoon finely chopped fresh oregano

Preheat the oven to 425˚F.

Toss the potatoes in 1 tablespoon of the olive oil and a pinch of salt. Place on a baking sheet, pierce each with a fork, and bake for 20-25 minutes or until the potatoes are tender when pierced. Let cool for about 10 minutes or until you can handle them without burning yourself.

Once the potatoes are cool enough to handle, use a small spoon to hallow out the middle. Make sure to leave enough of the side so the potatoes maintain their structure. Transfer insides to a bowl and set aside.

Thinly slice the spinach into strips. The easiest way to do this is to stack each leaf on top of one another and slice with a sharp knife. In a large skillet, heat up the last of the olive oil. Gently cook the garlic for a minute, then add the beans, cooked potato flesh, cumin, salt, pepper, and cayenne, if using. Cook while mashing everything together with the back of a fork or a potato masher. Once everything is well mashed and incorporated stir in the spinach. Cook until spinach just begins to wilt. Turn off the heat and stir in the fresh oregano.

Take the hallowed out potato halves and fill them with the spinach mixture. I started this process trying to be really careful with a fork, but soon found it was much easier to really fill each potato if I held it in my hand and used my other hand to grab a bit of the filling and pack it down in.

At this point you can either pop them right back into the oven for about 8 minutes to warm up again or you can place them in the refrigerator until your ready to heat and serve. If cooking later, turn your oven back up to 425˚F and heat for 8-10 minutes.

Some tasty topping ideas would be sliced green onion, Greek yogurt, sour cream, caramelized shallots, chives, or more fresh herbs, and cheese.

* Full Disclosure: Guilt Taste graciously provided me the spinach, potatoes, garlic and oregano for this recipe. I was not paid and all photo's, text, and opinions are my own.

Roasted Brussels Sprouts

noreply@blogger.com (jacqui) — Tue, 06 Dec 2011 17:38:00 +0000

I probably only realized my love for brussels sprouts a few years ago. Like many, my youth brought mushy, boiled sprouts that never received a second thought, until they day I tasted them roasted.

This totally changed the game for me and now I eat my fill this time of year. But while I normally roast them in a high temperature oven, they would often still be missing a certain flavor or texture I was looking for. Then about a week ago I saw a technique on The Kitchn that has you actually broil them quickly instead. It made total sence and I couldn't wait to try.

Tossed with a bit of olive oil, salt, and pepper, then thrown into a hot cast iron skillet before a quick roast under the broiler; it couldn't be any simpler. They turned out charred and smoky on the outside, with a perfectly cooked, but not mushy, inside. I went back for more. Even though this post is less of a recipe and more of a technique, I urge you to find yourself with a full bag of brussels sprouts and about 10 minutes of your time, because that's about all the time you'll need for this simple and healthy side dish.

Roasted Brussels Sprouts / serves 4 as a side
adapted from The Kitchn

A squeeze of lemon is all you really need to jazz them up a bit, but Parmesan is a nice touch if you do dairy too. I like to keep them on the side because I don't want the lemon juice to soften up the crispy outsides of the sprouts too soon.

1 1/2 pounds brussels sprouts, trimmed and outer leaves removed
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
lemon wedges for serving
2 tablespoons grated Parmesan cheese for serving (optional)

Place your oven rack at the very top and turn on the broiler and set a large cast iron skillet over high heat.

Cut the prepared brussels sprouts in half lengthwise, place in a large bowl and toss with the olive oil, salt, and pepper. When your cast iron pan is hot enough to where a water droplet evaporates on contact, pour all the brussels sprouts in and quickly flip them all over so their cut side is down. It's ok if they don't all fit just get them all in there and don't stir them around once they're set.

Place the skillet in the oven and broil for 3 minutes. The outer leaves should have started to darken and turn crispy. Keep them in for several minutes longer, about 5-7 minutes in total cooking time.

Serve immediately alongside lemon wedges and Parmesan cheese if using.

Chipotle Delicata Squash Soup

noreply@blogger.com (jacqui) — Wed, 30 Nov 2011 02:09:00 +0000

I thought I'd sneak in one more Fallish type soup before winter officially settles in and heartier stews and chiles start taking their place. Rich, creamy squash soups kind of waver on that line of hearty and filling like a stew though anyways, so I'll probably still be making this one through winter until we run out of squash. Or get tried of it, which ever comes first.

I really love winter squash combined with chiles and all things spicy. I typically go for that flavor combination over squash that's been sweetened with brown sugar and cinnamon, it's just too sweet for me. I had my mind set on using chipotle chiles in adobo sauce, a favorite of mine for when I want to add a distinct smoky flavor to things with a spicy kick to it too. It worked out perfectly, and the best part is how simple the recipe is and how few ingredients are needed. I love when that happens.

Chipotle Delicata Squash Soup / serves 4-6

The soup is super creamy with just enough spice to it, where you know it's there, but your mouth isn't overwhelmed with heat. It's so rich and velvety and feels like there's cream in it, but that's the beauty of pureed squash. I used delicata squash here, but I'm sure most winter squash would work too, try butternut or kabocha. You should be able to find chipotle chiles in adobo sauce in any ethnic aisle of your grocery store. They come in a can and since there are always way more in there than I ever use in one recipe, I end up freezing the rest to use later. I also just found out you can keep them stored, tightly covered, in the fridge for about 3 months too.

1 tablespoon olive oil
1/2 onion, roughly chopped
1 clove garlic, sliced
1 3/4 - 2 pounds delicata squash, peeled, seeded, and cubed into 1/2-inch pieces
5 cups vegetable broth
1 chipotle chile in adobo sauce
3/4 teaspoon ground cumin
1 teaspoon salt, plus more to taste

Heat a large saucepan over medium heat. Once hot add the oil and onion. Cook stirring frequently until the onion starts turning golden and caramelizing. Stir in the garlic and cook for 1 minute longer.

Add the squash and vegetable broth and bring everything to a gentle boil. Simmer for about 20 minutes or until the squash has softened. Stir in the chipotle chile, cumin, and salt. Cook for another 5 minutes.

If you have an immersion blender use it to puree the soup until completely smooth. Otherwise, use a blender and puree the soup in batches. Hot soup will explode out of a blender if filled too high, trust me. Taste and season with salt if needed. Serve hot with a handful of roasted squash seeds and a dollop of Greek yogurt or cashew cream if you're vegan.

Store any leftover soup tightly covered in the fridge for a couple days and re-warm before eating.

Pumpkin Pie with Hazelnut Crust

noreply@blogger.com (jacqui) — Tue, 22 Nov 2011 20:17:00 +0000

As with most years, the holiday season always seems to sneak up on me. We get so busy with day to day tasks, that I always seem to have unaccomplished projects or loose ends to tie up when the new year finally comes around. This year however, instead of rushing through, I want to make the most of every moment. There will never be enough time to do everything or see everyone, so the only thing I can do is be present in all the activities I do find time for. I have so much to be thankful for in my life, that when I sit down to think about it I become overwhelmed with happy thoughts and a very full feeling. Taking it all in, one day at a time, will remind me of all the positive things in my life and to celebrate each of them.

Pumpkin pie was always my favorite dessert on Thanksgiving and still is. Then I realized I don't even have a recipe for pumpkin pie on my blog yet. I think the reason for this was because I've been waiting until inspiration struck. There are already so many great version of pumpkin pie out there, I wanted something different to share. So even though I posted about a pumpkin hazelnut bread recently, I just couldn't help myself to combine the two together again.

This pie however, is something amazing! And will probably end up being made every year. The best part (besides how tasty it is), it's vegan, gluten free, and low in sugar. I know how hard it can be to accommodate everyone at the table, so this might be a good option if you're looking to make only one or two desserts for the table this year, but still have dietary restrictions to maintain. The filling is smooth and creamy and full of pumpkin flavor with slight hints of cinnamon and spice. For those of you who fear pie dough, this is a pat in the pan style crust, which means no rolling or chilling! It's super easy and stays together nicely.

Pumpkin Pie with Hazelnut Crust / makes one 9-inch pie

The most important part in making this pie is to allow it to cool completely before cutting into it. The filling needs time to rest to hold its shape. You can make it the night before and you'll already be on top of your Thanksgiving game, just add any garnish right before serving. Also, using fresh spices and grinding them yourself will lead to a better spice flavor. At the very least, make sure the spices you use are fresh and haven't been sitting on your shelf since last year.

crust
1 3/4 cup + 1/4 cup hazelnuts, toasted
1 cup almond flour
1/2 cup coconut butter, melted
pinch of salt

pie filling
2 cups pumpkin puree
2/3 cup pure maple syrup or brown sugar
1/4 cup cornstarch or arrowroot
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
3/4 cup coconut milk

Preheat oven to 350˚F.

For the crust
Place the 1 3/4 cups hazelnuts into the bowl of a food processor. Pulse several times, then grind the nuts up to a coarse meal. Should take about 3-4 minutes. You don't want to blend too far or you'll end up with hazelnut butter.

Place the hazelnut meal into a medium bowl, add to it the almond flour, coconut butter, and a pinch of salt, blend until everything is well incorporated.

Dump the nut mixture out into a 9-inch pie pan and start pressing, from the center out, with your fingers, until you have an even crust all the way around, set aside.

For the filling
In a large bowl combine the pumpkin puree, maple syrup, cornstarch, vanilla, salt, and spices. Stir in the coconut milk until no white streaks are left behind. Pour the pumpkin mixture into the prepared pie crust.

Bake the pie in the center of the oven for about 1 hour (check after 50 minutes) or until the sides are completely set and the center jiggles only slightly when shaken lightly. Allow the pie to cool completely before cutting into. Pie can be made the night before and stored in the refrigerator. Right before serving coarsely chop the remaining hazelnuts and use for garnish. You can also top with whipped cream or creme fraiche, unless of coarse you're vegan.

Roasted Delicata Squash & Garlicky Kale with Parsley-Sage Dressing

noreply@blogger.com (jacqui) — Mon, 21 Nov 2011 13:33:00 +0000

This roasted delicata squash over garlicky kale with parsley-sage dressing is perfect if you’re looking for any last minutes Thanksgiving vegetarian recipe ideas. I’ve been eating versions of this all month; it’s so delicious! You can get the recipe here and enjoy your holiday! I’d love to know what you all are making too, anything special or different this year?

Chocolate Cupcakes with Cashew Coconut Cream

noreply@blogger.com (jacqui) — Tue, 15 Nov 2011 19:04:00 +0000

Over the weekend we celebrated my birthday. Celebrating a birthday during the month of November in the North West is sometimes a challenge. I really enjoy doing things outdoors, but I've come to realize that the weather will always be icy cold and most likely rainy, so I should just do whatever I really want because there are just some things you can't predict or change. So when a friend mentioned a trip up to Lopez Island a few weeks ago, I made no hesitation and we started planning.

We woke before the sun rise on Friday and made our way North on I-5 for a 2-3 hour drive. The sunrise that morning was beautiful. A magnificent crack of deep orange sitting just below very dark blue-gray clouds outlining Mt.Rainier. Our first stop before getting on the ferry to Lopez was at Deception Pass. The water was crystal clear blue and looked icy cold. Just as we stepped out from the car we felt the first droplets of rain and bundled up into our coats and boots for a walk down the trail to the beach. We combed the shoreline, watched the diving birds and seals, and chased the tides while running around the rocky shores. It was beautiful.

Soon we found ourselves on the ferry where we slowly rocked across the Puget Sound through all the islands before finally reaching our destination. The first thing you see when getting off the ferry is all the tall evergreen trees lining the cliff edges, soon you find yourself in yellow wheat fields where fluffy sheep are grazing and old farm houses are in the distance. My first thought was "how am I going to leave here?" It's so beautiful, even in all its gray and rain. There are no fast food restaurants or ugly billboard ads, only the locals who wave every time you pass them, we waved back.

We stayed with family that one of our friends had on the island. It was nice to cozy up each evening after a full day of wandering around the grassy cliff side shores of Otis Perkins Park, Shark Reef Park, Iceberg Point, and Lopez Hill. It pretty much poured rain the entire time we were there, but I still had such a great time and now we're trying to figure out how soon we can go back.

The day before we left I wanted to make a little birthday treat to pack along with us. Since we were going to be doing a lot of driving I figured cupcakes would be easier than a full layer cake. I debated about the frosting. I was originally going to make a light coconut whipped cream type, but wasn't sure how it would travel. Instead I settled on making cashew coconut cream and frosting them after arriving so they wouldn't get messy if tossed around.

The cakes themselves are practically sugar-free, using only a little honey. They have a nice chocolate flavor and the cake is a little denser than regular chocolate cake, almost bordering a cake-like brownie.

Chocolate Cupcakes with Cashew Coconut Cream / makes 12 cupcakes
cake loosely adapted from My New Roots

The cake and frosting can easily be made vegan by substituting the honey for agave of maple syrup. I think the only change I would make in the future would be the frosting, maybe using coconut butter in place if the coconut milk for a stiffer version. This cake is also great for using up an last bits of pumpkin puree you may have around. It doesn't taste anything like pumpkin and since I used a yellow banana (instead of a super ripe speckled one) it barely tasted of banana at all.

for the cake
1 1/4 cups light spelt flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons flax meal mixed with 6 tablespoons water
3/4 cup pumpkin puree
1/2 cup honey
1 teaspoon pure vanilla extract
3 tablespoons coconut oil
1 small banana, mashed well
2 teaspoons apple cider vinegar

for the frosting
1/2 cup raw cashews, soaked in water for at least 1 hour
1/4 cup coconut milk
1 tablespoon honey
1 tablespoon lemon juice

Preheat oven to 350˚F. Line a 12 cup muffin pan with paper liners

I a large bowl sift together the flour, cocoa, baking powder, baking soda, and salt.

In a medium bowl combine the flax mixture, pumpkin puree, honey, vanilla, mashed banana, and apple cider vinegar, mix very well. Pour the wet ingredients into the dry and slowly fold in just until the dry ingredients are fully wet, do not over mix.

Pour batter into the paper cups, filling about 3/4 of the way full. Place in the oven and bake for 20-23 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.

Prepare the frosting.
Drain the soaked cashews and place in a food processor. Add the coconut milk, honey, and lemon juice. Puree until very smooth, stopping to scrap down the sides if necessary. Store in refrigerator until ready to use. Stores for about 1 week.

Pumpkin Hazelnut Bread

noreply@blogger.com (jacqui) — Tue, 08 Nov 2011 18:21:00 +0000

It's already a week into November and the little orange pie pumpkins I bought just before Halloween needed to be taken care of. Because I wasn't exactly sure what I was going to do with the puree, I decided to cut them in half, place them in a 9x13 baking dish with a small amount of water and bake them until their flesh became soft enough to scoop out. No salt, no oil, just a little water to get things steaming and soft.

I'm one of those people who is probably a little on the extreme side when it comes to wastefulness. I can't stand it when I have to toss something when it's gone bad. I insist to my husband that there is still at least a whole spoonful left in the peanut butter jar if you just scrape the sides. I reuse and re-purpose things the best that I can. So when it came time to scrape out these pumpkins, I was in there and getting every last bit. I saved the seeds and roasted them too. The only thing that went off to compost was the skin, but I was fine with that.

Have you ever roasted your own pie pumpkins? They have the most beautiful brightly colored orange flesh, nothing like what you get from a can. I'd recommend giving it a long go in a food processor to get all the strands fully chopped up and smooth. Nobody likes stringy things in their baked goods or soup.

I probably was able to get about 5-6 cups worth of pumpkin puree from just one pumpkin. I decided on making a batch of pumpkin ginger cookies first. They turned out alright. I remembered I'm not really a cakey type cookie person and whenever you use something like pumpkin puree, applesauce, or banana puree in any kind of cookie, they always end up on the cakey side. Then I saw a jar of hazelnuts and decided to try out a pumpkin bread with roasted hazelnuts. The resulting taste is strongly hazelnut with hints of spice, in a bread that's slightly sweet with a nice crumb. The only change I latter thought to make was adding a handful of shaved chocolate to the batter. I simply cannot resist hazelnuts and chocolate together.

You can definitely use 1 cup of canned pumpkin puree if you would like. *If you want to roast your own, cut the pumpkin in half, scoop out the center, seeds and all. Place the two halves, cut side down, into a baking dish large enough to hold them. Pour in enough water to come up about 1/4-inch. Place in a preheated 350˚F oven and bake for about 35-45 minutes or until you can pierce the flesh easily with a knife. Time will vary depending on how large your pumpkins are. Cool, scoop out flesh and run through a food processor until completely smooth.

Pumpkin Hazelnut Bread
Adapted from Simply Recipes
makes 1 loaf

1/2 cup + 2 tablespoons toasted hazelnuts, divided
1 cup whole wheat pastry flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon all spice
1/4 teaspoon nutmeg
1 cup pumpkin puree *see above notes for making your own
1/2 cup olive oil
3/4 cup brown sugar
2 eggs
1/4 cup water

Preheat oven to 350˚F. Grease or line with parchment a 9x5 inch loaf pan.

Place 1/2 cup toasted hazelnuts in a food processor and process until ground into a flour. Don't blend too far or you will get hazelnut butter.

In a large bowl sift together the hazelnut flour, pastry flour, salt, baking soda, and spices.

In a large bowl combine the pumpkin puree, oil, and sugar. Add in the eggs and water, mixing well. Add the dry mixture to the wet, mixing until everything is just combined.

Pour batter into prepared pan. Sprinkle with 2 tablespoons roughly chopped hazelnuts and pop in the oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes in pan, then remove and cool on wire rack before cutting.

Asian Cabbage Salad

noreply@blogger.com (jacqui) — Tue, 01 Nov 2011 18:33:00 +0000

These days walks to the post office or down to the beach start with layers upon layers of clothing and a briskness in each step. The sky is a faded blue and barely streaked with a few white clouds, the air feels clean, crisp, and cold. There are still trees holding tightly to their leaves, all shades of deep red, brilliant orange, bright yellow and even a few green ones still left; knowing that the first strong wind and rain storm to pass through is coming soon and will tear them from their worn out branches.

As I was preparing this salad, it reminded me exactly of my walks from these recent days. Studded with orange form the carrots, reds and greens from the peppers, and yellow green from the cabbage. Even though I usually crave warming foods this season, this salad was welcome if only for it's beautiful colors. It even tasted of the crispness in the air, if you can image.

It's not very often that I make salads with an Asian inspired dressing, but cabbage seems to beg to be dressed with all things sesame, soy, and vinegar. It comes together pretty quickly once everything has been chopped and if you have a food processor it makes the task of shredding even quicker.

This salad is still great the next day, but it's not quite as pretty because the cabbage begins to soak up lots of the dressing and sort of slumps over. I would however recommend giving it at least 30 minutes to really soak in the dressing before serving if you can.

Asian Cabbage Salad
Adapted from Moosewood Restaurant New Classics
serves 6-8

4 cups grated savoy or napa cabbage
2 cups peeled and grated carrots (about 2 large carrots)
4-5 fresh green and red chilis (use mild and hot varieties), seeded and minced
1 cup diced shallots
1 garlic clove, minced or pressed
2 tablespoons chopped fresh cilantro
roughly chopped peanuts or almonds for topping(optional)

dressing
2 tablespoons vegetable or other neutral oil
2 tablespoons dark sesame oil
3 tablespoons rice vinegar, or more to taste
2 tablespoons fresh orange juice
1 tablespoon mirin or dry sherry
1 tablespoon soy sauce
2 tablespoons honey or sugar, or to taste
pinch of salt

Place the cabbage, carrots, peppers, shallots, garlic, and cilantro in a large bowl (make sure it's large enough that you can toss everything without spilling everywhere).

In a separate smaller bowl, whisk together the dressing ingredients. Pour over the cabbage mixture and toss thoroughly. Taste and and more salt or vinegar if needed. Serve or refrigerate until ready to serve.

Homemade Unsweetened Applesauce

noreply@blogger.com (jacqui) — Thu, 27 Oct 2011 18:44:00 +0000

A large box, overfilling with sweet, crisp apples, sat in my kitchen for the better part of this month. The first round was picked by Scott and I some time in late September. The second (much larger) round was dropped off by my parents, who were happy to have gotten so many before the deer did. All of this, from only the two trees on my parents property.

Their rosy red imperfect skins and intoxicating sweet floral smell greeted me each morning. I cut them into bite sized pieces and ate them in my oatmeal with cinnamon and maple syrup. Mid-afternoon snacks turned into slices with a smear of peanut butter or a chunk of cheese. I made this Dutch Appletaart again. I put them in salads. I chopped some up and lightly caramelized them to top off a stack of pancakes. But there were just too many to consume. I have no place to properly store this many apples before they start softening and eventually rotting. My solution, homemade applesauce.

Applesauce is nothing new, but it is really easy to make. It does take some time to peel the apples, but it passes faster than you think once your thoughts start to drift and you get into a rhythm. All you need, besides some time, is a good amount of apples, some liquid, a touch of lemon juice and a large pot to cook them in. Some people add in sugar, but choosing a great sweet apple should leave you with enough natural sweetness to not need any extra at all. Another option is to add in a cinnamon stick or two. I like to add a dash of cinnamon in when I eat it, but adding a stick of cinnamon as everything cooks down, infuses it with a cinnamon flavor more so than a strong cinnamon taste.

Another thing about applesauce that many may dispute is the texture. I love it smooth with absolutely no chucks of apple in my sauce. This may be because I disliked cooked chunks of apple (as in apple pie) when I was little. Maybe it's because I grew up eating it smooth and it's sort of a comfort thing now. Either way it's your call on how much you decide to puree it because in the end it all tastes the same.

I used what I believe are Jonathan apples, but any good sweet apple, such as Gala or Fuji, will make some lovely applesauce. You can cut the ingredients below in half if you don't want to make so much. To make more you'll just need to do it in batches, unless you have several large stockpots. I made this batch about 3 times. I've been enjoying it topped with almond ginger granola in the morning and it's like dessert for breakfast!

Homemade Unsweetened Applesauce
makes about 6 pints or 3 quarts

4-5 pounds apples, peeled and cored
1 1/2 cups water (optional fresh pressed apple juice instead of water)
juice of half a lemon

Place the prepared apples into a large stockpot (I was able to fit them all into a 6 qt pot). Pour in the water and juice from the lemon. Bring to a simmer over medium-high heat. Cover and reduce heat to medium-low and simmer for 30 minutes. I give the whole batch a good stir after about 20 minutes, so the apples at the top have a chance to soften up as much as the ones on the bottom.

After 30 minutes, the apples should have reduced into the pot by about a third. Let them cool for 5-10 minutes. Depending on how chunky you like your applesauce, you can either just mash everything down with a potato masher or, do as I did, and puree them in batched in your blender to the consistency you want. You could also probably use an immersion blender to do this too.

Pour into clean jars and store in your refrigerator for about a week. You can also can and freeze applesauce very easily to last much longer, just be sure to leave plenty of head room in your jars for expansion.