Our daughter Madeline wanted to make an extra peanut buttery version of the classic chewy peanut butter cookie for our 4th of July festivities. While we were mixing up the ingredients we ‘accidentally’ doubled the peanut butter in the King Arthur recipe we were working from. After some additional adjustments to accommodate our mistake, these are the delicious result! Tender, chewy, SOOOOO peanut buttery and crunchy, not too sweet, and a little salty. They are a new family favorite!

Many thanks to Madeline for the inspiration and nudging to get our first post up in 6 years!

Yield: About 3 dozen

Ingredients

• 8 tablespoons butter, softened

• 2 cups brown sugar

• 1/4 cup corn syrup

• 3/4 teaspoon baking soda

• 1 teaspoon baking powder

• 1 1/2 teaspoons kosher salt

• 2 teaspoons vanilla extra

• 1 teaspoon butter extract (optional)

• 4 eggs

• 4 cups peanut butter, crunchy prefered

• 2 1/2 cups all purpose flour

Steps:

1. Preheat oven to 325.

2. Mix together (paddle attachnent if using mixer) at high speed, butter, sugar, corn syrup, baking soda, baking powder, salt, vanilla and butter extract until fluffy, about 2 minutes.

3. To the mixture, add the eggs, one at a time, beating between each briefly until fluffy.

4. Add the peanut butter and mix until well combined.

5. Stir in the flour until combined.

6. Prepare the baking sheets with parchment paper or butter.

7. Using a 2 tablespoon cookie scoop, drop cookies onto prepared pan, leaving at least 1 inches between (these cookies do not tend to spread).

8. Bake for 15-15 minutes, until lighly browned around the edges. Don’t overbake if you want them to remain chewy.

9. Cool on a cooling rack for at least 10 minutes.

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]]>Extra Nutty Peanut Butter CookiesLife & TravelQuickGluten FreeRegional SpecialtiesSaladsSide DishesSidesPaul Shetler FastSat, 06 Apr 2019 18:35:29 +0000http://www.thehungryhounds.com/blog/2019/04/06/lebanese-inspired-cucumber-and-tomato-salad53089bf8e4b01764dffe4492:5308aeb8e4b039a663afb3c6:5ca8d4b4a3b5890001004a70

I travel a lot for work. A favorite ritual after each trip is to try and bring some of the new flavors back to our table in Haiti. In a small way, it makes these long trips and hard-to-imagine places a little more understandable for our two curious toddlers. This Lebanese Inspired Cucumber & Tomato Salad has been an often requested favorite of Rebecca and the kids since my travels to Lebanon in February.

Lebanon is stunning and amazingly complex for such a small country. The cuisine of Lebanon, like the country itself, sits at the intersection of many major cultural currents. This vibrant salad is my take on the refreshing salads I ate for breakfast, lunch, and dinner every day. The ingredients are simple but the result is surprisingly complex, a bright and versatile salad with tangy herb flavor. This salad can be eaten as a main, as a side, wrapped in fresh warm pita bread, or as an accompaniment to grilled meat or cheese. Note that this recipe uses green zatar spice which can be found online, most Middle Eastern groceries, and surprisingly even in Port-au-Prince, Haiti due the large number of a Lebanese and Syrian diaspora in Haiti.

Yield: serves 4 as a side salad

Salad:

• 2 medium cucumbers, finely chopped (approximately 3 cups)

• 1 pint cherry tomatoes, quartered (approximately 2 cups)

• 4 stalks green onions, finely chopped

• 1/4 small white onion, finely chopped

• About 10 green olives, finely chopped (pitted)

• 1/2 cup chopped parsley

Dressing:

• 1/4 cup olive oil

• 1/4 cup fresh lemon juice

• 2 garlic cloves, crushed

• 2 teaspoons green zatar spice

• 1/8 teaspoon dried mint (can substitute a few leaves of fresh mint in the salad, or omit)

• 1/2 teaspoon kosher salt

• 1/8 teaspoon black pepper

Steps:

1. Mix together the salad ingredients (cucumbers, tomatoes, green onions, onion, green olives, and parsley) in a large bowl.

2. In a small bowl, whisk together the dressing ingredients (olive oil, lemon juice, garlic, zatar, mint, salt, and pepper) until evenly mixed.

3. Toss the salad with the dressing and serve within a few hours.

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]]>Lebanese Inspired Cucumber & Tomato SaladLife & TravelWhole GrainsQuickDessertsPaul Shetler FastThu, 14 Feb 2019 03:00:00 +0000http://www.thehungryhounds.com/blog/2019/02/13/blueberry-coconut-baked-oatmeal53089bf8e4b01764dffe4492:5308aeb8e4b039a663afb3c6:5c6074196e9a7f58150278d7

If you are following Haitian news, you may have seen that the country is currently in political crisis; with violent and unpredictable protests shutting down normal life and movement. For our family, this has meant that we are in day eight of sheltering-in-place at our home in Port-au-Prince with our two little kids. We are safe, grateful, and praying for a peaceful resolution soon. As we pass the time and try to keep everyone’s moods up, and without access to stores or markets, we are digging deep into creative kid-friendly back-of-the-pantry cooking. Thanks to a recent family visitor’s gifts of dried blueberries and various breakfast grains, we were in luck. This morning’s raging success…Blueberry Coconut Baked Scottish Oats! This easy and adaptable dish is hearty, moist, delicious, nutty, and not too sweet. The Scottish oats and coconut give it a more chewy, dense, and moist texture. The kids were in heaven. And as parents…we earned 45 minutes of sweet, sweet peace and quiet together as they contentedly marched around our courtyard singing and stuffing their faces. So even if you don’t find yourself stuck at home for an 8th day of protests, consider this pantry-inspired take on classic baked oatmeal.

Yield: 13 x 9 pan, serves 8-12

• 3 cups Scottish oats

• 1 cup grated coconut (if using unsweetened, increase brown sugar by 1/4 cup)

• 1 cup dried blueberries (or substitute any other dried fruit)

• 1/2 cup brown sugar

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/4 teaspoon cinnamon

• 1 1/2 cups milk (can substitute coconut milk)

• 4 eggs

• 1/2 cup melted butter

• 2 teaspoons vanilla extract

Steps:

1. Preheat the oven to 350.

2. In a large bowl, mix together all the dry in ingredients: oats, coconut, blueberries, sugar, baking powder, salt, and cinnamon.

3. In a separate, medium bowl vigorously whisk together all the wet ingredients: milk, eggs, butter, and vanilla.

4. Dump the wet ingredients into the dry ingredients and stir briefly to fully combine. It will be quite wet.

5. Pour the batter into a greased 13 x 9 pan and bake for about 40 minutes, until it is set and the top is starting to turn golden brown

Notes:

• Scottish oats are stone ground whole oats, and will need to absorb far more liquid than classic rolled oats. If you want to substitute rolled oats, reduce the milk to 1 cup.

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]]>Blueberry Coconut Baked Scottish OatsBeveragesDIYFallGluten FreeLife & TravelRegional SpecialtiesWinterWorld CookingRebecca Shetler FastMon, 31 Dec 2018 09:00:00 +0000http://www.thehungryhounds.com/blog/2018/12/30/haitian-ginger-tea-te-jenjanm53089bf8e4b01764dffe4492:5308aeb8e4b039a663afb3c6:5c2918404fa51a03a89195ae

Hello dear readers and Happy New Years Eve from the Caribbean! To round out 2018, we wanted to share this bold and spicy Haitian Ginger Tea, Te Jenjanm, a distinctive brew from our adopted home in Haiti. Ginger is traditionally known in many places for its curative and restorative powers. Te Jenjanm, has a spicy kick that soothes the throat and warms the body. It’s a favorite drink during the cooler months, and every Haitian household has their own version. This distinctive ginger tea is made more complex with additions of star anise, lemongrass, and cinnamon. During these cold months, share a cup of Haitian Ginger Tea with your friends and family.

Yield: 6 cups tea

Ingredients:

• 6 cups water

• 3-inch piece fresh ginger, peeled and cut into small pieces

• 1 stalk lemongrass, remove outer dry leaves and trim top & bottom

• 3 star anise pods

• 1 cinnamon stick

• Pinch salt

• Honey, to taste

Steps:

1. In a medium pot, over medium heat, add the water, ginger, lemongrass, star anise, and cinnamon stick.

2. Bring the tea mixture to a boil, then simmer for 10 minutes. If you would like your tea stronger, simmer it longer.

3. Strain the ginger tea into cups and add honey to taste. Dilute with additional hot water if you’d prefer a milder version of this tea.

Notes:

• Haitian Ginger tea is traditionally made with grated ginger for a stronger ginger flavor. Feel free to experiment with this approach if you want to go bold!

• Many Haitian cooks prefer to use brown sugar in place of the honey for sweetening.

More Haitian inspired recipes:

• Haitian Squash Soup, Soup Joumou

• Haitian Ginger cake, Bonbon Siwo

• Haitian spiced hot chocolate with coconut, Chokola Ayisyen

• Haitian Pikliz

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]]>Haitian Ginger Tea, Te JenjanmGluten FreeAppetizersRegional SpecialtiesSide DishesVegetablesPaul Shetler FastSun, 08 Apr 2018 17:38:15 +0000http://www.thehungryhounds.com/blog/2018/4/8/pickled-eggs-and-beets53089bf8e4b01764dffe4492:5308aeb8e4b039a663afb3c6:5aca48ab88251b53484833d2

Rebecca loves pickles: pickled onions, pickled vegetables, Haitian style pickled cabbage, sauerkraut with juniper and caraway, red cabbage sauerkraut with apples and cloves, and of course dill pickles. Whether by nature or nurture, our 2-year old Madeline is developing the same taste. Our current strategy of getting her to eat veggies is to make them sour. This weekend, with piles of fresh beets and local eggs from the market, I was remembering an old fashioned Pennsylvania Dutch classic from my grandparents generation -- Pickled Eggs & Beets. I adapted this recipe from a few of our old Pennsylvania Dutch/Amish cookbooks (yes, we brought them with us to Haiti), reducing the sugar significantly and boosting the spices and vinegar. The resulting magenta pickles are sublime, and super easy to make. Our fridge version of Pickled Eggs & Beets will keep for at least two weeks, and works beautifully as a side, a quirky topping to salads, on toast, in a grain bowl, or as a toddler snack (well at least for our funny girl). Happy pink pickling!

Yield: 2 pint canning jars

Ingredients:

• 2 cups cider vinegar
• 1 cup water
• 1 tablespoon brown sugar
• 1 cinnamon stick
• 1/4 teaspoon whole cloves
• 1/4 teaspoon whole peppercorns
• 3 bay leaves
• 6 hard boiled eggs, peeled, left whole
• 2 cups cooked beets, peeled, cut into bite sized pieces

Steps: 

1. In a medium saucepan combine all pickling brine ingredients (vinegar, water, sugar, cinnamon, cloves, pepper, and bay leaves). Bring to a boil, and simmer for 5 minutes over low heat. Remove the cinnamon stick and discard it.

2. Gently pack the prepared hard boiled eggs and beets into two clean pint-sized canning jars, making sure to divide the eggs and beets somewhat evenly.

3. Carefully pour the hot pickling brine over the eggs and beats, covering them completely with the brine. You will have some extra pickling brine, which can be discarded. Seal the jars with canning lids, cool, and refrigerate. Refrigerate for at least one day before eating. These pickles will keep in the fridge for at least two weeks, with the color deepening on the eggs as they sit. Serve as a side dish, on salads, or as a stand alone snack.

This weekend Paul has been feeling a bit under the weather, and after a few too many bland 'sick meals' of rice and bananas noted that his taste buds were crying out for flavor. I responded with this warmly spiced Beef and Apricot Tangine. Two bowls in, Paul claimed optimism about his imminent recovery. North African tangines are traditionally cooked in an eponymous earthenware pot and often rather complex. By virtue of the necessity of (calmly and serenely) cooking between gleeful crawling baby and voluble toddler chatter, our simplified take of a Beef and Apricot Tangine takes inspiration from Morocco's tangines, while simplifying the cooking process and ingredient list. This stew is rich in texture, deeply spiced, and a lovely balance of sweet and sour; a perfect late February weekend meal.

Yield: serves 6-8

Ingredients:

• 1 1/2 pounds beef stew chunks (cut into bite sized cubes)
• 1/2 tablespoon kosher salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil
• 2 large onions, diced
• 1 tablespoon paprika
• 1 tablespoon cinnamon
• 1 tablespoon cumin
• 1/2 tablespoon dried ginger 
• 1/2 tablespoon garlic powder
• 1 teaspoon coriander
• 1 (14.5 oz) can diced tomatoes (or two cups fresh diced tomatoes)
• 1 (16 oz) can cooked chickpeas (or 2 cups freshly cooked chickpeas)
• 4 cups low-sodium chicken broth
• 1 1/2 cup dried apricots, chopped into small pieces
• 2 medium carrots, peeled and cut into small pieces
• 1/4 cup fresh parsley, finely chopped

Steps: 

1. In a small bowl, or zip-top bag, toss together the beef chunks with salt and pepper until they are evenly coated.

2. Add the olive oil to a medium thick-bottomed soup pot, and turn the heat to medium-high. When the oil is hot, but not smoking, distribute the beef chunks evenly across the pan. Cook the beef over medium-high heat, stirring occasionally for 5-10 minutes until all the pieces are browned on all sides.

3. Add the onions to the pot with the beef, and continue to cook over medium-high heat for an additional 5-10 minutes until the onions have softened and just started to brown. Stir frequently to keep from sticking.

4. In a small bowl, mix together the remaining spices (paprika, cinnamon, cumin, ginger, garlic, and coriander). Once the onions have started to brown, add the mixed spices to the beef and onion mixture, and mix in thoroughly. Cook for 30 seconds while stirring frequently, as the spices can burn.

5. Add the tomatoes, chickpeas, chicken broth, apricots, and carrots to the pot and stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for one and a half hours. You are looking for the beef to become tender and the carrots to cook through.

6. Remove the tangine from the heat, taste. and adjust salt if necessary. Serve, generously garnished with parsley, over rice, couscous, or with bread. We ate ours with pearl or Israeli couscous.

As many of you may have noticed, we at the Hungry Hounds took a long break over the holidays from posting. Of course, that didn't mean a pause in cooking and eating, just a pause in posts while we relaxed with family, enjoyed time with our kids, and caught back up on work. This week our Madeline turns two, and last month Gideon passed the six-month mark. Gideon is (finally) mostly sleeping through the night, and Madeline is getting more and more fascinating as her vocabulary grows and she is able to share what she's thinking. Last week when we mentioned her upcoming birthday she asked us if "Maybe...maybe...I can eat cake....that'd be DEEEELicious!" Well cake you shall have, Madeline! We will be making her this subtly sweet Haitian classic ginger cake, Bonbon Siwo. It is a warmly spiced Haitian gingerbread cake that is dark and dense with coconut milk and blackstrap molasses, and boldly flavored with fresh ginger, cloves and cinnamon.

Yield: serves 4

Ingredients:

• 2/3 cup butter, softened
• 1/2 cup brown sugar
• 2 cups flour, divided
• 3 eggs
• 1/2 cup coconut milk
• 1/2 cup blackstrap molasses (can substitute regular molasses for a sweeter, lighter cake)
• 1 tablespoon fresh ginger, peeled and finely grated
• 1 teaspoon vanilla
• 1/2 cup unsweetened shredded coconut
• 1 teaspoon cinnamon
• 3/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cloves

Steps: 

1. Heat the oven to 350. Grease a 9” x 5” bread loaf pan.

2. In a medium bowl, beat together the butter and sugar, using a hand or stand mixer, until the mixture is light and fluffy. Add 1/4 cup flour and continue beating it until smooth. Once the flour is mixed in, add the eggs, coconut milk, molasses, ginger, and vanilla and beat until smooth. Note that this will be a very liquid mixture at this point, and may look like it is beginning to separate. Don’t worry, it will come together when the additional dry ingredients are added.

3. In another medium bowl, whisk together the dry ingredients (the remaining 1 ¾ cup flour, shredded coconut, cinnamon, baking soda, salt and cloves).

4. Pour the dry ingredients into the wet mixture and stir just enough to smooth out any lumps. Pour the batter into the greased bread pan, and bake at 350 for 55-65 minutes.

5. Test the cake for doneness using a toothpick or knife, if it emerges clean the cake is done. Remove the cake from the oven and allow to cool on a rack for 5 minutes prior to removing from the pan. Allow the cake to fully cool before cutting and serving. Traditionally this would be served in squares. We like to eat Bonbon siwo dusted with powdered sugar.

This week our toddler Madeline added the word 'brrr' (accompanied by exaggerated shivers) to her vocabulary. What frigid chill inspired this? When we got up yesterday morning in Port-au-Prince, Haiti, it was 69 °F (21 °C)...serious cold in her Caribbean world. In the spirit of enjoying this cooler weather, Rebecca requested a hearty lentil stew with the local sausage we had on hand. This Rustic Sausage Lentil Stew is straightforward to make and easy to adapt. This stew avoids the thick heaviness of many traditional lentil stews by using green French lentils that remain whole and al dente during cooking. While hearty, the stew is surprisingly light and bright. 

Yield: serves 4

Ingredients:

• 1/2 pound sausage (we used a local smoked kielbasa style sausage), cut into small bite sized pieces
• 1 tablespoon olive oil
• 2 medium onions, medium diced
• 1 head garlic (about 9 cloves), minced
• 4 medium tomatoes, medium diced
• 1 teaspoon finely minced fresh rosemary
• 1/4 teaspoon ground black pepper
• 4 cups chicken broth (low salt)
• 1 cup green French lentils
• 2 bay leaves

Steps: 

1. Add the sausage and oil to a medium soup pot over medium-high heat. Cook, stirring frequently, until the sausage is well browned (about 5 minutes).
2. Add the onions, and continue cooking, stirring frequently, until the onions are softened and just beginning to brown (about 5 minutes).
3. Add the garlic, and cook, stirring frequently, for 1 minute.
4. Add the tomatoes, rosemary, and pepper. Cook, stirring frequently, until the liquid has mostly boiled off (5-10 minutes).
5. Add the remaining ingredients (broth, lentils, and bay leaves), and bring to a simmer. Reduce the heat to low, cover, and cook for about 25 minutes (until the lentils are tender but not falling apart).
6. Taste and add salt if necessary (saltiness will vary significantly based on the sausage and broth used). Serve immediately, or this stew also keeps well as a leftover. We like to serve ours with pickled onions.

We discovered three bags of buckwheat groats in one of our suitcases when we returned to Haiti a few months ago.... some toddler packing assistance, perhaps?! Buckwheat is one of our favorite salad grains that we make seasonal adaptations of throughout the year. I especially love the nutty flavors of buckwheat with a creamy sweet roasted garlic vinaigrette and toasted vegetables. Beets and carrots are all plentiful in our Port-au-Prince markets this time of year, and we love the slightly offbeat grassy flavor of local okra in the mix. 

For other grain based salads try our Spring Picnic Orzo Salad with Asparagus and Feta, Hearty Quinoa & Chickpea Salad, Spring Buckwheat Grouts Salad, Wild Rice & Quinoa Salad with Mushrooms & Asparagus.

Yield: serves 4-6 as a side 

Ingredients:

• 1 cup buckwheat groats, rinsed
• 1 1/2 cups beets (about 2 medium), peeled and cut into 1/2 inch cubes
• 1 head garlic, top cut off
•  1 1/2 cups carrots (about 2 medium), peeled, cut into 1/2 inch cubes
• 1 1/2 cups okra, ends trimmed, cut into 1/2 inch slices
• 2 tablespoons olive oil 
• 1/2 teaspoon kosher salt
• 1/2 cup green onions, chopped

Vinaigrette:

• 1 head roasted garlic, about 8 cloves (from above)
• 1/4 cup red wine vinegar
• 3 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper

Steps:

1. Preheat the oven to 425. Prepare a large baking sheet and cover with aluminum foil or a silicon baking mat.
2. To cook the buckwheat groats, pour the uncooked buckwheat into a pot with 2 cups of water, and a large pinch of salt. Simmer buckwheat at medium-low heat for 11-14 minutes until the grains are cooked through. You will want to start tasting them towards the end of the cook time to test for doneness. The buckwheat should be roughly the texture of cooked brown rice; no hardness in the center, but firm and chewy. Once cooked, drain and transfer to a serving bowl.
3. To roast the vegetables: in a small bowl, toss the beets, carrots and whole head of garlic with olive oil and salt. Roast for 45 minutes.
4. Remove the hot pan from the oven, and remove the garlic from the pan and set aside to cool. Make space on the tray for the okra, spread the vegetables evenly on the baking sheet and return to the oven for another 10-15 minutes. Check your vegetables for doneness, the beets and carrots should be looking more shriveled with dark spots of caramelization, the okra should have brown spots as well. Depending on the water content, age of the vegetable and size of your pieces, roasting may take more or less time. Once your vegetables are roasted, remove from the oven to cool.
5. For the roasted garlic vinaigrette: blend together the roasted garlic, vinegar, oil, mustard, honey, salt and pepper. Blend well to combine. Pour the roasted garlic vinaigrette over the warm cooked buckwheat and mix with a fork to distribute and fluff the grains. Allow the buckwheat mixture to cool to room temperature before proceeding to the next step.
6. Once the buckwheat has reached room temperature, add the roasted vegetables and green onions.
7. Mix the salad together gently to evenly distribute the ingredients, serve at room temperature. This salad keeps well in the fridge for up to 2 days, and tastes best at room temperature.

My Great Aunt Mary was a meticulous and brilliant woman, who also happened to have a stellar repertoire of holiday baked goods. She passed her recipe for Spiced Pumpkin Bars down to my mother years ago. I returned to Aunt Mary's recipe after a run of failed pumpkin bar experiments. Aunt Mary's Spiced Pumpkin Bars are a homey old-fashioned bar, with a soft texture, warm spices and gooey cream cheese icing. With only a few minor tweaks from the original, I present to you, the best pumpkin bars you will ever eat. 

Yield: 1 sheet pan

Ingredients:

     Spiced Pumpkin Bars:

• 1 15-ounce can pumpkin puree
• 4 eggs
• 1 cup canola oil
• 2 cups brown sugar
• 1 1/2 teaspoons vanilla
• 2 cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cloves
• 1/4 teaspoon nutmeg

     Cream Cheese Icing:

• 1 8-ounce cream cheese, softened
• 2 tablespoons butter, softened
• 2 1/2 cups icing sugar
• 1 teaspoon vanilla
• 1 tablespoon milk

 Steps:

1. For the Spiced Pumpkin Bars: Preheat the oven to 350 and butter and flour a 12 x 17 cookie sheet. 
2. In a stand mixer (or large bowl and hand mixer), whisk together the pumpkin, eggs, canola oil, brown sugar and vanilla for 2 minutes until light in texture and thoroughly combined.
3. In a medium mixing bowl, stir together the remaining dry ingredients (flour, powder, soda, salt, cinnamon, ginger, cloves and nutmeg). Stir until the ingredients are evenly distributed. 
4. Add the dry ingredients to the wet mixture and stir the ingredients together with a rubber spatula until evenly combined. Pour the spiced pumpkin batter into the prepared cookie sheet and smooth the top with the spatula. Bake for 20-25 minutes. The bars will be done when they appear set, a toothpick inserted comes out clean. Set the cooked bars on a cooling rack and allow to cool completely prior to removing them from the cookie sheet.
5. For the cream cheese icing: In a stand mixer (or medium bowl and hand mixer), whisk together the cream cheese and butter at high speed for 2 minutes until light and fluffy. Add the icing sugar and vanilla. Mix at medium speed for an additional two minutes to blend. 
6. To assemble the bars: You can either cut the bars before or after icing them. Since the bars are so soft, we found that popping the cooled bars in the fridge for a few hours helped in getting them out of the cookie tray and also for icing them.

A Caribbean flu hit our household in Haiti this week. First Paul, then me, now the kids. Sigh. During times of illness, my go-to comfort food is the reassuringly simple, cool, and refreshing cucumber. Cucumbers are my vegetable equivalent of chicken soup. As I gradually felt better throughout the week, my cucumber salads became more elaborate and flavorful. This Crisp Thai Cucumber & Peanut Salad, a Thai-inspired riff, is crunchy, sour,  and salty, with a hint of coconut sweetness.

Yield: Serves 4 as a side

Ingredients:

• 4 small cucumbers, unpeeled, seeds removed, cut into small pieces (substitute 2 english cucumbers)
• 3 small shallots, thinly sliced (substitute 2 tablespoons minced red onion)
• 3 tablespoons cilantro, finely chopped
• 2 tablespoons roasted peanuts, whole or halved
• 2 tablespoons toasted unsweetened coconut

Vinaigrette:

• 1 ½ tablespoons freshly squeezed lime juice
• 1 tablespoon fish sauce
• 1 teaspoon rice vinegar (can substitute another mild vinegar)
• 1 tablespoon canola oil
• 1 teaspoon sugar
• 1/4 teaspoon red pepper flakes (substitute your favorite hot sauce)
• 1 garlic clove, crushed

 Steps:

1. In a small bowl, whisk together the vinaigrette ingredients (lime juice, fish sauce, rice vinegar, canola oil, sugar, red pepper, garlic).
2. Toss the salad ingredients (cucumber, shallots, cilantro, peanuts, coconut) together in a big bowl and pour over the vinaigrette. Mix to combine. Serve within 1 hour.

Just over a week ago, Hurricane Irma swept past Haiti; bringing heavy rains, wind, and flash flooding to many of the communities we work in. These have been busy days of travel, hearing the stories of survivors, seeing the damage first-hand, and responding with food and emergency supplies to families who lost everything. My final trip last week was to the small community of Goyave, high in the mountains overlooking the coastal city of St. Marc. Goyave is a farming community that had been devastated by Hurricane Matthew last year. I was there to join in the celebration of a successful harvest and the end of an MCC project to help these farmers rebuild their gardens and livelihoods. Each of the 200 families who participated in the project brought a symbol of their good harvest. Soon our outdoor meeting area was filled with piles of beautiful fresh produce: cabbages, militon squash, corn, beans, avocados, onions, leeks, sour oranges, bananas, plantains, passion fruit, pumpkins, bell peppers, hot peppers, sugar cane, sweet potatoes, and yams. As we finished our meeting, a community elder stood up to speak, he reiterated his thanks for the project that had helped the community rebuild, and added that we all must remember the Haitian proverb, "Men ale, men vini, fe zanmi dire." This essentially translates as 'reciprocity is what makes for lasting friendships.' He advised that there were times when one needed to receive help, such as after a Hurricane, but that one must always work to give back. "It is bad for friendships if only one side gives," he said. So the community celebrated their rebuilding and their harvest by giving freely, to each other and to our group of visitors. It was humbling and beautiful to witness and receive this generosity. Arriving home late at night, dusty and tired, with a bag full of fresh cabbages and onions, I thought back to other celebrations and shared meals. I remembered many potlucks and meals with friends from our Pittsburgh days, and one of the region's classic comfort foods for shared celebrations -- Haluski. While there is much debate on whether Halsuki is authentically Polish (as is claimed by most Pittsburghers), there is little controversy about how simple it is to make, and delicious to eat. It is comfort food at its best: caramelized onions, cabbage, and kielbasa mixed with buttery egg noodles. A hearty and rustic crowd-pleaser, and a celebration of the season's bounty.

Yield: serves 4-6

Ingredients:

• 1/2 pound egg noodles
• 4 tablespoons butter
• 3/4 pounds kielbasa, cut into half rounds
• 3 medium onions, cut into slivers
• 1 small green cabbage, cored, outer leaves removed, thinly sliced
• 1/4 teaspoon black pepper
• 1 teaspoon kosher salt

Steps:

1. Heat water to boil and cook pasta according to package instructions. Drain and set aside.
2. While the water for pasta is boiling, add butter to an extra-large non-stick pan and add the kielbasa. Cook on medium heat until just starting to brown.
3. Add the onion, and continue cooking, stirring frequently until the onions start to brown. This should take between 5-10 minutes.
4. Add the cabbage, salt, and pepper to the pan, and continue cooking, stirring regularly. Cook until translucent and just starting to brown.
5. Remove the cabbage-onion-kielbasa mixture from the stove. Combine with the pasta in a large mixing bowl and toss to fully combine. Serve warm.

This evening, Hurricane Irma, a category 5 Hurricane and one of the largest on record, is churning westward towards Haiti. The most serious of its effects will likely reach Haiti Thursday evening. Across Haiti people are praying for a miracle. While the eye of the storm is unlikely to make landfall in Haiti, its winds and rains are expected to bring tremendous suffering. In river valleys across northern Haiti, families are bracing for floods. On windswept mountains, people are looking out to sea, praying for protection. New parents are holding their children tight, praying that their roofs will hold during the storm. The farmers we work with across the Artibonite and Central Plateau are anxiously watching their crops, hoping they will not be washed away. We pray tonight for the safety of our staff, for our partners across Haiti, for the tens of thousands of people in the storm's path without protection or a safety net. We pray that in the months ahead, Haiti and her people will have the strength for the slow and painful work of reckoning and rebuilding. Just eleven months after Hurricane Matthew, we pray Haiti has the resilience to struggle back to its feet, once again. Please pray with us.

Follow our work with Mennonite Central Committee in Haiti at http://www.haitimcc.org/

Blondies, for those of you unfamiliar, are a brilliant dessert creation that takes a chocolate chip cookie, and mashes it into bar form, reminiscent of its brownie cousin. My Mom made blondies for us growing up, and they have remained a key dessert on my easy-and-failsafe shortlist; requiring only that you dump ingredients into one bowl, mix, add in some treats, and bake. These Rich and Salty Coconut Blondies are a densely gooey treat. As many of our North American readers have cool temperatures this long weekend, consider firing up your oven to bake these decadent Rich and Salty Coconut Blondies. This recipe is adapted from Mark Bittman.

Yield: 1 8x8 pan, about 16 small bars

Ingredients:

• 8 tablespoons salted butter (melted and cooled slightly)
• 1 cup brown sugar
• 2 teaspoons vanilla
• 1 egg
• 1/4 teaspoon kosher salt
• 1 cup flour
• 3/4 teaspoon baking powder
• 1 cup chocolate chips
• 1/2 cup toasted shredded coconut (unsweetened)
• 1/4 cup salted peanuts, whole or halved

Steps:

1. Preheat the oven to 350 and grease or prepare an 8 by 8-inch baking pan.
2. Once your butter is slightly cooled, pour into a large mixing bowl and add the brown sugar, vanilla and egg. Stir with a spatula to combine.
3. To your butter mixture, add the flour and baking powder, stir thoroughly to combine. Finally, add the chocolate chips, coconut and peanuts, and stir to evenly distribute.
4. Pour the thick batter into your baking dish and bake for 20-25 minutes. You are looking for a shiny top and light golden brown color, err on the side of under rather than over baking.

Note:

We find these taste best when they are fully cooled and at room temperature or even refrigerated.

We love the flavor of grilled food. When we moved to Haiti, we missed our decade old baby Weber grill so much that we ended up bringing it with us to Haiti -- impressively packed by Paul's Dad in his suitcase. We debated admitting this embarrassing dependence, recognizing the ridiculousness of bringing our grill to Haiti. But wow, do we love to grill. Local oranges and herbs make a lovely punchy green marinade for these Orange Cilantro Grilled Chicken Skewers. A light zesty marinade to add to your summer repertoire. Check out more of our grilling recipes here.

Yield: Serves 6-8 as a main

Ingredients:

   Orange Cilantro Marinade:

• 2 tablespoons fresh lime juice (approximately 1 lime)
• 3 garlic cloves, crushed
• 1/4 cup canola oil
• 1/2 cup fresh squeezed orange juice
• 1/4 cup cilantro, roughly chopped
• 2 tablespoons parsley, roughly chopped
• 1/2 teaspoon kosher salt
• 1 whole jalapeno

   Skewers:

• 2 pounds chicken breasts, cut into even sized cubes
• vegetables, cut into even sized pieces that are the same size as your chicken (red onion, bell pepper, summer squash, zucchini, cherry tomatoes)
• wooden or metal skewers

Steps:

1. Place all the marinade ingredients in a blender (lime, garlic, oil, orange juice, cilantro, parsley, salt and jalapeno). Puree until a smooth texture.
2. Marinate the chicken piece in a large zip-top bag or wide baking dish for 30 minutes  (up to 2 hours) with 3/4 of the marinade. Reserve the remainder of the marinade to serve with the chicken after it is grilled.
3. Thread the skewers with the chicken pieces, interspersing with vegetables. (do not pack the chicken and vegetables too tightly on the skewers or they will cook unevenly).
4. Grill the chicken for 10 minutes, 5 minutes on each side, or until the meat is cooked all the way through.

As a way of settling back into our life in Haiti, I have been visiting local markets. I love the challenge of putting together meals with my daily market finds. I had a pot of beautiful local white beans soaking at home as I headed out to shop for this weeknight salad. My market haul yielded local cherry tomatoes, kale, green beans and shallots. I made a bold citrus vinaigrette for my Market White Bean Salad, and served it with grilled fish. A fresh hearty salad to round out a meal with new friends. 

Yield: Serves 4 as a side

Ingredients:

• 2 cups cooked white beans (substitute 1 can white beans, will be slightly less, but this recipe is flexible)
• 1 cup chopped green beans
• 1/2 pint cherry tomatoes, halved
• 1 cup kale, stems removed and finely chopped
• 2 tablespoons chopped shallot (substitute red onion)

Vinaigrette:

• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons sour orange juice (substitute lemon or lime juice)
• 1 teaspoon honey
• 2 garlic cloves, crushed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper 
• pinch cayenne pepper

 Steps:

1. To blanch the green beans: Bring a small pot of water to a boil. Once the water is boiling, dump the green beans in, allow the water to boil uncovered for a minute, remove the beans with a slotted spoon and rinse with cool water.
2. Add the cooked green beans, white beans, cherry tomatoes, kale and shallots to a large bowl.
3. In a separate small bowl, whisk together the vinaigrette ingredients (olive oil, vinegar, sour orange juice, honey, garlic, salt, black pepper, and cayenne).
4. Pour the vinaigrette over the white beans and vegetable mixture, and stir to evenly distribute. Serve warm or chilled.

Since our last post, Rebecca and I have been in transition mode, moving back to our life here in Haiti from the US. With bags fully unpacked, two kids settled, and a week of work under our belts, it was time to celebrate this weekend. Meat in Haiti is free-range and very flavorful, but also tends to be quite tough. This lends itself to low and slow cooking. This Slow Roasted Ginger Honey Pulled pork is deeply flavored, and easy to make; perfect for weekend sandwiches under the mango tree after the kids are down for the night. It is good to be home again! 

Yield: Serves 10-15

Ingredients:

• 1 bone in pork shoulder roast (6-8 pounds)
• 1 cup soy sauce
• 1/2 cup rice vinegar
• 1/4 cup honey
• 4 tablespoons fresh ginger, minced or finely grated
• 2 green onions, finely chopped
• 8 cloves garlic, finely diced
• 1-2 jalapeño peppers, finely diced
• 2 tablespoons sesame oil
• 2 tablespoons black pepper
• 1 tablespoon onion powder

 Steps:

1. Set oven to 300 degrees.
2. Trim your roast of excess fat (you do not want more than a thin covering). Put the roast into a large dutch oven, or other thick, oven safe pot with lid.
3. Mix together all marinade/sauce ingredients (soy, vinegar, honey, ginger, green onions, garlic, jalapeños, sesame oil, black pepper, and onion powder) until evenly combined. Pour the sauce over the meat.
4. Place the meat in the oven for 5-6 hours until it is falling off the bone. Leave uncovered for the final 1-2 hours to allow the excess moisture to evaporate. When the meat is finished cooking, the bone and any connective tissue can be removed and the meat shredded into the remaining sauce.
5. Serve the pulled pork hot on sandwiches, or on its own. Will keep up to a week in the refrigerator in a sealed container.

Growing up, car trips were synonymous with delicious, homemade pickle-filled tuna sandwiches. In our own small family, we've continued the tradition, and tuna sandwiches are inevitably present on trips and during life transitions. Next week we'll be returning to Haiti after our medical sojourn and remote work from the US. After much road trip inspired research and development, we've honed our favorite flavor combination: crisp apple, sour pickles, fresh dill, green onions, lemon and mustard. Onward to Haiti.  

For more sandwich inspiration, check out our: Grilled Chicken Sandwich with Avocado Herb Spread, Homemade Reuben, Grilled Cheese, Grilled Chicken Banh Mi & Curried Turkey Sandwich.

Yield: Makes 5-7 sandwiches, serves 5

Ingredients:

• 3 (5 oz) cans tuna
• 1 apple, unpeeled, finely chopped
• 3 kosher dill pickles, finely chopped
• 2 tablespoons fresh dill, finely chopped
• 2 tablespoons green onions, finely chopped
• juice of half a lemon
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground pepper
• 1/4 teaspoon garlic powder
• 1/2 teaspoon Dijon mustard
• 1 1/2-2 cups mayonnaise

Steps:

1. Drain the tuna well, I find pouring it into a sieve removes the most moisture.
2. Pour the drained tuna into a medium bowl and add all the ingredients and mix well. Taste, adjust seasonings and serve on your favorite bread, crackers etc.

In less than two weeks, we will be back home in Haiti, with both a chattering toddler and tiny newborn in tow. On my bucket list of foods to enjoy before we leave are the delicious peak-of-summer blueberries that line our local farm stand. So this week I boiled up a batch of blueberry syrup to make into tall frosty glasses of Homemade Blueberry Soda; a thirst quencher on these steamy Indiana days. For more blueberry additions to your cooking, try: Summer Chicken Waldorf Salad, Blueberry Bay Leaf Quick Jam, Hoosier Milk Tarts with Berries, and for a blue tinted breakfast, Blue Corn Griddle Cakes with Lime Butter.

Yield: around 3 cups, or enough for 10-15 drinks, depending on the amount used

Blueberry syrup Ingredients:

• 4 cups fresh blueberries
• 2 cups water
• 1 1/2 cups sugar
• juice of 1 lemon

Steps:

1. In a medium pot, bring blueberries and water to a boil. Reduce heat and simmer, uncovered, for 15 minutes. Remove from heat.
2. Strain the blueberry mixture through a fine mesh strainer to remove the blueberry skins and seeds. I use a sturdy metal strainer over a small sized pot and use a metal spatula or the back of a sturdy ladle to press the liquid mixture through the sieve. Discard the blueberry seeds and skins.
3.  Add sugar to the strained blueberry liquid and place on medium heat. Whisk briefly to dissolve the sugar. 
4. Bring the mixture to a boil. Reduce the heat and simmer for 2 minutes. After 2 minutes, remove the blueberry mixture from the heat, add the lemon juice, and cool.
5. Store the blueberry syrup in tightly sealed containers (canning jars work well) in the fridge for up to 1 month.
6. To make blueberry soda: fill a glass with ice and add 2 tablespoons to 1/4 cup of the blueberry syrup, fill the remainder of the cup with seltzer water/club soda, and stir to combine.

Notes:

• Because of the natural pectin in blueberries, this syrup thickens up nicely when it cools and is great on waffles or pancakes, on ice cream or frozen yogurt, milkshakes etc. 
• Feel free to play around with flavor additions to the blueberry syrup, substitute lime for lemon, and add a dash of vanilla after the syrup has cooked.