The Canary Files

Project: "Better Baker" - My Search for Leavening

2012-02-18T11:45:00.000-06:00

My Three R's

As I mentioned in a previous post, one of my big goals for 2012 is to become a better baker. Of course, I realize that "better" is one of those adjectives that can mean just about anything to anyone. But for me, being a "better baker" means taking more risks, allowing myself to make more mistakes, and emphasizing learning and improving rather than avoiding failure and trying to be perfect.

Now if participating in the December Sanity Challenge taught me anything, it was the importance of accountability. Setting goals, period, is wonderful. But creating a sense of personal responsibility and obligation by sharing those goals with others - that's often the crucial difference between caving in and rising to the challenge. Which is why it's so important for me to write this post.

Initially, I looked at this goal like it was an amazing, giant rollercoaster. I knew there would be ups and downs, but I was looking forward to it - an exciting new adventure with endless possibilities. But like any rollercoaster, there comes a point where the novelty wears thin and you just want to get off, the grass suddenly appearing greener on the other side.

And that's where I am right now, starting to wish I was back on solid ground.

I strive for excellence in everything I do, whether it's acting, waiting tables, photography, or writing, and baking is no exception. The fact that I bake gluten-free, dairy-free, and more and more these days, vegan, doesn't change the standards that I hold myself to. It's important to me that what I make and what I share with others be delicious, period - no qualifications needed. So in embracing this goal of becoming a better baker, I understood that I would be venturing outside my comfort zone - baking things I'd never baked before or baking things with little to no gluten-free, dairy-free, and/or vegan precedent. In theory, all of those challenges sounded great to me.

However, it was the act of actually taking on those challenges was where I started to veer off course. While an emphasis on "learning and improving" was part of the original manifesto, auto-pilot kicked in and the domineering perfectionist bullied his way back into the driver's seat. Instead of patting myself on the back for trying something new, I became frustrated that I wasn't immediately good at it. My experience with baking popovers is a perfect example. Of the nine trials, eight of them tasted wonderful and were well worth repeating. But of the nine, only two looked "right." And I became fixated on getting it "right," not because it would make them any more delicious, but because I was stubborn and wanted to prove that I could do it.

Brain-Hurricane Notebook.

Now, in my perfect world, I would be able to bake everyday. That would be a dream. But in real life, I bake two days out of the week at the most. So it becomes a big deal that I make the most of those opportunities. In the days in between, I read books on baking, scour the net for hints and tips, and I document all my ideas, inspirations, and theoretical recipes so I'm prepared when those days come. And armed with so much knowledge and passion, better baking would naturally follow, right? Well, sometimes it would, and other times it wouldn't. In experimenting and playing with recipes, this is normal, even for the most accomplished and experienced pastry chef. But for some reason, that wasn't good enough for me. "Failures" trumped all, leaving me feeling agitated and on-edge most of the time. And somewhere in that mix, baking became a conditional equation.

If I get X right, then I am a better baker.

If I don't get X right, then I am not a better baker.

And in all-or-nothing fashion, doubts of myself as a baker began to transfer to my daily life,

If you are a better baker, then you are a smart, capable, valuable person.

If you are not a better baker, then you are not a smart, capable, valuable person.

contaminating my every day with fear, hesitation, and resentment. [sigh]

Are you getting the sense of the rollercoaster, yet? It's funny how the things I'm typing seem both rational and irrational to me at the same time. If anything, writing it down and getting it out of my system is just what I needed to gain some distance from it all and separate the woods from the trees. And while it all may sound crazy or senseless, if anything it helps me understand just how much this goal of being a "better baker" means to me. If it didn't mean much, I could easily move on and say, "I tried." But the fact that it hurts like this and makes me angry, sad, frustrated, and a bit cuckoo - that speaks volumes.

So, now that I've got all that off my chest, here's my plan to help me rise again to the challenge.

1) Reclaim the Zen. I recently tweeted that in a past life I must have been a pastry chef whose time came too soon because all I want to do is bake like there's no tomorrow. As much as my id wants to pack the baking days with multiple recipes and experiments, doing just one recipe at a time would be a huge boost for me. It would not only allow me greater capacity to focus on how the ingredients and the ratios are affecting the outcome, but it would also allow me to truly enjoy and savor the process again, like I used to.

2) Refocus on the journey instead of the destination. While earning the right to be called a baker will be awesome, it is by no means something that will happen overnight. It may not even happen by the end of 2012. And that's perfectly fine. Like a butterfly emerging from its cocoon, in order to grow and find strength, I need to be tested, I need to be pushed, and I need to have patience. And this goal is definitely helping me to find all those things and more. Now I just need to accept them.

3) Remember who I'm doing this for. Especially when it comes to the blog, Twitter, and Instagram, I'll start to post a picture, one that I'm proud of, and then I'll hesitate and second-guess myself. Thoughts of what others will think start to flurry through my mind, and suddenly something that should have taken a minute or two takes me twenty. And the kicker is that 9 times out of 10, I'll post the picture anyway. Ultimately, this goal is for me. When it's all said and done, of course I would love to share all the knowledge I've learned and the recipes that come from it. But like the oxygen masks in airplanes, I've got to take care of myself first.

*******

Thank you for indulging my little soapbox. If you read down this far, hats off to you. While part of me was scared that sharing this would make me seem incompetent, naive, or unstable, a larger part of me knows that being frank about my challenges will help someone else out there not feel so alone.

Stopping to look back on it all, I have learned an amazing amount of things. And while my brain's hunger for knowledge far exceeds the time with which to apply it, I just have to have faith that all these ideas will come to fruition in due time. After all, better to have the dilemma of too many ideas and not enough time rather than the other way around, right?

My goal of being a better baker is in the cards - I know that. But I've been sprinting up a slippery slope to get to it. Remembering the words of my grandmother, "Haste makes waste," I'm ready to pick myself up and start again, one foot in front of the other. And this time, my game face will include a smile.

On a rollercoaster, what goes up must come down. But the opposite is also true.

For Cupid: Radicchio Cups with Roasted Mushrooms, Lentils, & Carrots

2012-02-11T16:02:00.000-06:00

Radicchio Cup with Pea Tendrils & Roasted Mushrooms, Lentils, Carrots

With Valentine's Day just a few days away, I am thoroughly excited - giddy even. While the day often highlights boxed chocolates and long-stem roses as acceptable (and even obligatory) tokens of love and romance, I've always been a believer that one of the most convincing ways to show someone that you care is through a beautiful and thoughtfully prepared meal.

Today's recipe found its inspiration in a recent visit to the farmers' market. The highlights for me were radicchio, pea shoots, baby portabellas, and red carrots - all things that I adore. So when an opportunity to cook without haste fell into my lap and thoughts turned to a dish that might be appropriate for a day that celebrates love and relationships, I thought it would be a fun and interesting challenge to take those ingredients that I love, but had always had separately, and find a way to create a harmonious relationship between them.

And beyond fun and interesting, it also turned out to be delicious.

Roasted Lentils, Mushrooms, & Carrots with Sauteed Pea Tendrils

(Gluten-Free & Vegan)

1/4 c fresh orange juice

1/4 c balsamic vinegar

2 c par cooked brown lentils

6 baby portabella mushrooms, sliced

1-2 tablespoons minced garlic

3-4 tablespoons minced shallot

2/3 carrot, cut into batons

2 teaspoons thyme leaves

3-4 tablespoons canola oil

radicchio leaves

1 tablespoon canola oil

1 tablespoon sliced shallot (to garnish)

1/4 lb pea tendrils

1. Preheat oven to 375 degrees.

2. In a small saucepan, combine orange juice and balsamic vinegar. Bring to a gentle simmer, stirring occasionally. When it has reduced by half, remove from heat and allow to cool.

3. Combine the lentils, mushrooms, garlic, shallots, carrot, and thyme leaves in a large bowl and toss with canola oil to coat. Transfer to a lined roasting pan and bake for 20-25 minutes.

4. Once they are in the oven, prep your radicchio. To avoid ripping the leaves and getting the best "cups," I found it easiest to make a small slice at the bottom of the stem of each leaf and gently remove it from there. Rinse and pat dry.

5. When the vegetables are almost done roasting, prepare the garnish. Warm one tablespoon canola oil in a medium skillet pan over medium heat. When the oil becomes hot, add a few shallot slices at a time to fry and crisp them. This will require your attention with tongs at the ready, as there is a very fine line between golden crisp and burnt. When the shallot slices just start to turn golden, remove from oil to drain on a paper towel. Repeat until you have crisped all the shallot slices.

6. In the same pan, add pea tendrils a handful at a time. They will cook quickly, so be prepared to remove them from the pan once they begin to wilt to avoid mushy greens. A valuable tip with pea tendrils is to cut them to smaller, more bite-sized lengths before cooking them. It's an optional step, but skipping it, while funny, may not be very romantic. And if pea tendrils are not available, feel free to substitute spinach or another similar green of choice.

7. When vegetables are done roasting and have cooled for 5-10 minutes, begin assembling the radicchio cups. Within each radicchio leaf, begin with a bed of pea tendrils add the roasted mushrooms, lentils, and carrots, garnish with crisped shallot, and then drizzle with the balsamic reduction.

8. Makes 8-10 servings.

Beautiful flavors.

Gently removing the radicchio leaves.

Like teeeny tiny onion rings.

Pea tendrils: One of my favorite things.

Reminiscent of a lettuce wrap, I love the way that the different ingredients, flavors, and textures can remain distinct yet still complement and elevate each other with every bite. The earthy butteriness of the mushroom, the sweet zing of the balsamic reduction, the grassiness of the tendrils, and the bitter crispness of the radicchio. Depending on the size of the radicchio, these could function as both a main course if using the outer leaves, or as an appetizer when using the smaller, oyster-sized inner leaves. And warm or cool, it tastes great either way, so tailor it to your occasion.

One big bite or two little ones?

May I have some more, please?

While the dish is delicious, the act of sharing it and eating with others makes it taste even better. Just last night, I made this for some friends and while I thought that two each would be plenty, I ended up making at least one more for everyone. It was a gift seeing others enjoy food I had made, making eye contact as they savored each bite, and enjoying the lovely silence of us eating.

May the same gift be yours in both making and sharing this recipe. Because when you can taste, smell, see, and feel the love behind the food you're eating, it's nearly impossible not to reciprocate.

I'm sure Cupid would agree.

Gluten-Free Panzanella for the Beginning of Spring

2012-02-04T21:40:00.001-06:00

Gluten-Free Panzanella in a Meyer Lemon Maple Vinaigrette

Ah, the beginning of Spring. That turning point in the year when days start to gain again in length, when trees, plants, and animals start to rouse from their slumber, and the energy in the air around us starts to crackle with anticipation of warmer weather and the year ahead. Of course, "warmer weather" is completely relative, as this past Winter here in Austin has consisted of desperately needed rain, and beyond a handful of truly cold days, temperatures that hovered in the 70's. But no matter where you live or what the weather may be, you can still feel that palpable shift, like a rollercoaster just reaching the top of a hill, ready to descend.

Spring has sprung in my backyard.

Italian in origin, panzanella is a salad that traditionally consists of stale bread, onions, tomatoes, basil and a simple vinaigrette. Understandably, bread salad is probably not the first thing that comes to mind when planning a gluten-free meal. But with quality gluten-free breads being so much more accessible these days, it can become an impressive addition to any kitchen repertoire.

Good altogether or as separate components, I hope you'll enjoy this simple and flavorful take on the rustic, Italian dish.

Panzanella with Brussels Sprouts & Golden Beets

(Gluten-Free & Dairy-Free)

275g or ~ 3 c cubed bread

3 tablespoons canola oil

2 teaspoons fresh thyme leaves

1 teaspoon rosemary sprigs

3 cloves garlic, minced

1-2 teaspoons salt

1-2 tablespoons canola oil

1 clove garlic, roughly chopped

200g or ~ 2 c golden beets

125g or ~ 1 1/2 c brussels sprouts

1-2 teaspoons red pepper flakes

2 teaspoons fresh lemon juice

1 teaspoon maple syrup

50g or ~ 3 c torn beet greens

Meyer Lemon & Maple Vinaigrette

(Gluten-free & Vegan)

1/4 c Meyer lemon juice

1 1/2 tablespoons maple syrup

2 teaspoons fresh thyme leaves

up to 1/4 c extra virgin olive oil

1. Begin by making the vinaigrette. In a non-reactive bowl, combine the lemon juice, maple syrup, and thyme leaves. Whisking briskly, begin to slowly drizzle in the olive oil. Taste as you go, as less acidity in your lemon may require less oil and vice versa. Set aside.

2. Preheat oven to 375 degrees.

3. Slice bread into roughly 1-1 1/2" cubes. It is best for the bread to be room temperature for this preparation, so if you keep your gluten-free bread frozen or refrigerated, plan ahead and set your bread on the counter ahead of time.

4. In a large pan, begin to heat the 3 tablespoons oil over medium heat. When it begins to warm, add half of your herbs and all the minced garlic and allow them infuse the oil for 1-2 minutes.

5. Add the bread cubes and remaining herbs to pan and coat with the infused oil. Cook for 1-2 minutes. Salt to taste.

6. Transfer seasoned bread cubes to a lined baking sheet and bake for 15-20 minutes until just golden and starting to crisp.

7. While the bread is in the oven, prep and cook your vegetables. Trim and peel the beets, cutting them into medium size matchsticks. Slice away the tough bottom stem portion of the brussels sprouts and cut in half. Thoroughly rinse the beet greens and tear into bite-sized pieces.

8. Using the same pan as before, heat the canola oil over medium heat and add chopped garlic to infuse the oil. Once golden and sizzling, remove garlic from oil and set aside to use as a garnish.

9. Add beets and saute for 1-2 minutes, and then add brussels sprouts and repeat. Add pepper flakes, lemon juice, and maple syrup to pan and stir vegetables to coat. Especially during this step, you may see the vegetables starting to caramelize and brown or even blacken - this is not a bad thing.

10. Remove from heat and stir the beet greens in. They will wilt from the residual heat.

11. You can either wait for the components to cool until room temperature or you can serve them while still warm (I prefer the latter). Toss all ingredients in the dressing and finish with the fried garlic chips.

12. Makes about 6 servings.

Meyer lemon and thyme are a beautiful match.

Great use for leftover bread.

Crisp but not crunchy. If you're a picker/grazer, these will spoil your appetite.

LOVE the local, organic vegetables from Johnson's Backyard. Love.

Panzanella is often associated with summer, but using vegetables that are in season you can make this dish at any time for any occasion. My choice of ingredients really spoke to that season in between, that time of transition when it's neither Spring nor Winter fully and you get the best of both worlds. Golden beets, still warming but bright and playful, the combination of Meyer lemon and maple syrup marrying floral sharpness with mellow sweetness, and the light crunch of garlic chips and croutons highlighting the gentle yielding of the sprouts and vegetables.

In Japan, today's date also marks Risshun, the official transition from Winter to Spring. The day before is often celebrated as another New Year's Eve, with the intention of cleansing one's life of the past year's hardships and also driving away potential evil for the year to come. And with all the rapid changes in nature, it makes sense that we should follow suit and take this opportunity to begin again and reassert our goals for the New Year.

So with the excitement and anticipation that accompanies Spring and its discoveries, may you also find groundedness, to be able to embrace and appreciate the fleeting beauty of every moment.

Ratio Rally! Gluten-Free, Dairy-Free Cinnamon & Star Anise Popovers

2012-02-01T07:09:00.001-06:00

Gluten-Free Dairy-Free Cinnamon & Star Anise Mini Popovers

I know I'm not the only one when I say that the beginning of the year is a "busy time." It's actually quite a laughable understatement. But alas, it's when I'm at my busiest that I've learned that slowing down is the best way to keep up. Counter intuitive? Yes. Counterproductive? Anything but.

Which brings me to the subject of today's post: the Gluten Free Ratio Rally.

Now if you're unfamiliar with the Ratio Rally and its mission, let me catch you up right quick. Beginning with ratios, Michael Ruhlman penned an awesome book (appropriately titled, Ratio) in which he laid out the general ratios purported to form the foundation of baking and cooking. From cakes to cream sauces, the book's premise suggests that one should pay less attention to measurements and amounts and more attention to weights and proportions. And as for the 'rally' part, last year, right around this time, Shauna James Ahern (aka Gluten-Free Girl) assembled a group of bloggers to begin testing the ratios to see if they would translate when using gluten-free ingredients. Each month features a different baking challenge, ranging from donuts to pancakes, cookies to popovers.

What's a "popover" you ask? Well, as luck as would have it, that's this month's challenge.

Popovers are a crusty bread roll, if you will, crisp and golden on the outside and soft, fluffy, and mostly hollow on the inside. They begin as a somewhat thin batter, but once placed in a hot oven, they rise dramatically due to steam from the vaporization of water within the batter, puffing up and "popping over" the rim of the baking tin.

Ruhlman describes them in his book as "so, so easy" and "very forgiving." I chuckle as write that, because as I progressed through my baking trials, I personally found quite the opposite to be true. From trial to trial, with little to no change in ratio, ingredients, or preparation, I found my results to be all over the map. One would rise, one would fall, the colors would be different, one would be awesome, one wouldn't cook through, etc.

At least most batches were edible. Not batch #9: adding more milk.

Utterly discouraged and on the brink of sitting this month out, I went to the internet to see if any light could be shed on my 'popover dilemma.' And boy, oh boy, did I find some light.

For every single success story of achieving "fool-proof" popovers, there were four to five stories of people's struggles to get a popover to actually "pop." The one that really stood out to me was about the famous "Neiman Marcus Popover" and how it took the staff at one of their restaurants five weeks and dozens of trials to perfect the already "proven" recipe. The opening quote from Doug Lum, one of the chefs at that particular restaurant, seemed to speak directly to me at that moment:

"Don't be discouraged if your popovers don't come out perfect the sixth time."

After reading that (as well as receiving a much needed nudge from Jenn Oliver, a fellow Ratio Rallier), my attitude thankfully took a turn for the better. I now felt encouraged to not only learn from my mistakes, but to share those mistakes with others, so we can all benefit from the lessons therein. It was the perfect reminder that the ratio rally isn't about producing something perfect, proven, or foolproof. The more important objectives are sharing knowledge, building community, and finding opportunities to feel more confident in baking gluten-free.

So with that being said, after nine trials, here are the ups and downs of my 'popover experience.'

Batch #1 with pomegranate preserves. Before I knew to add oil to batter.

#2, looking just like that. Too much oil = fried omelettes.

3rd time was the charm!

Wide-mouthed GFDF popover.

I knew a vegan popover wouldn't work, but I had to try if just for a laugh.

#5 in a proper popover pan. I thought this would be the one.

Nope. Not the one.

#6. Very popular with my foodie friends.

#8 did taste very good. Maybe 100% humidity had something to do it...

One of my core values in sharing recipes is doing my best to make sure that others can apply them. If I can't duplicate a recipe, then I need to go back to the drawing board before I even think of publishing it. And the tricky thing with popovers is the amount of variables to take into account. Temperature of ingredients, temperature of the oven, type of baking tin, mixing technique, humidity, and on and on. Small tweaks can make a huge difference, so it's best to change just one thing at a time. Which, of course, takes time. And a lot of eggs.

For the most part, my ratios were consistent with Ruhlman's except for the eggs, which weighed less than 2 oz each.

Ruhlman's Popover ratio - 2 parts liquid : 1 part egg : 1 part flour

My "Popover" ratio - 2.29 parts liquid : 1 part egg : 1.14 parts flour*

* - my flour blend was adapted from a suggestion for making your own flour blend on the King Arthur Flour website.

So understanding that this is still in the works, here's the most successful recipe to date.

Gluten-Free & Dairy-Free Cinnamon and Star Anise Popovers

228g or 8 1/8 oz unsweetened coconut milk beverage
2 whole star anise
1 cinnamon stick
98g or 2 large eggs
1/2 teaspoon GF vanilla extract
2 teaspoons agave
56 g or 2 oz canola oil
1 fresh cinnamon stick or 1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon psyllium husk
70g brown rice flour
20g tapioca starch
22g potato starch
1-2 tablespoons canola for greasing

1. Preheat oven to 440 degrees, setting the rack for use in the middle of the oven.

2. I cold-infused the milk with the star anise and cinnamon stick by crushing both and leaving them in overnight. Another way to infuse it is to simmer the milk with the crushed spices. With whichever method you choose, I found best results when I heated the milk until it was slightly warm just before use.

3. It is best if your eggs are room temperature before use. If need be, bring them up to temp in a warm bowl of water. Place the eggs in the blender. On medium speed, blend the eggs until they're mildly aerated, and uniformly light yellow.

4. Strain spices and add milk, vanilla extract, agave, and canola oil to blender. I included the extra 1/8 oz since the spices will absorb some of the milk and not all of it will pour from the container. Grate approximately 1 teaspoon fresh cinnamon into mixture or use ground cinnamon. Fresh cinnamon gives it a nice bite. Blend on medium speed to combine until the mixture is just frothy.

5. In a separate bowl, combine dry ingredients and whisk lightly until uniform in color.

6. Before combining all ingredients, place greased popover or muffin pan in preheated oven. Allow it to heat for at least 5 minutes.

7. Just before the 5 minutes is up, add half the dry mixture to blender and blend on medium speed. When just combined, add remaining dry ingredients and blend for about 5-10 seconds on medium speed. The resulting batter will have a consistency between a pancake and a crepe batter.

8. Remove preheated pan from oven and fill each cup 2/3 to 3/4 full.

9. Working quickly, replace the pan back in the oven. Set a timer for 13 minutes. Do not open the oven during this step in order to maximize both retention of heat within the oven and potential for "pop."

10. After the 13 minutes is up, lower temperature to 365 degrees and set timer for an additional 25 minutes.

11. After the 25 minutes, remove the popovers from the oven and make a small slit in the side of each one to release the steam. Return to oven and bake for 5 more minutes to ensure that the insides bake all the way through.

12. Best served fresh from the oven. Makes 6 if using a large popover pan, and 12 if using a regular sized muffin pan.

Cold infusing crushed cinnamon stick & star anise (one left whole for looks).

The use of the blender made a big difference for me.

Tiny bubbles. Would not mind making this 'mistake' again.

I was warned on numerous sites that gluten-free and dairy-free popovers just won't pop, which was definitely the case most of the time. But one time they did pop, and another time they almost popped and turned into delicious profiterole-like puffs. So there's got to be something there, right?

While nine trials is a bit much, even for the uber-perfectionist that I am, I honestly feel better at the end of the day for all the hair-pulling and teeth-gnashing. It helped me to slow down and it helped me to find patience, self-compassion, and perspective just when I thought I was at my limit. And it was a timely reality check reminding me that growth does not come from doing things that come easily and being perfect right away. Growing results from a combination of embracing imperfection and persevering in the face of hardship.

One day, after who knows how many more trials, I will find a way to make these gluten-free, dairy-free popovers pop consistently. It just won't be today, and that's alright. :)

*******

A big "Thank You!" to Mrs. R from Honey From Flinty Rocks for hosting this month's challenge. Here is the complete list of all the other wonderful bloggers tackling this month's challenge. Pop on over and check 'em out (I'm SO sorry, I just couldn't resist...).

Mrs. R / Honey From Flinty Rocks / Popovers - Gluten & Dairy Free
Brooke / B & the boy! / Chocolate & Sweet Potato Popovers
Charissa / Zest Bakery / Lemon Vanilla Popovers with Minnesota Raspberries
Claire / My Gluten free home / Chai Popovers
Erin / The Sensitive Epicure / Popovers
Ginger / Fresh Ginger / Chive + Black Pepper; Toasted Onion + Aleppo Pepper Popovers
gretchen / kumquat / Strawberry Cream Cheese Popovers
Heather/ Discovering the Extraordinary / Basic Popovers
Jenn / Jenn Cuisine / Chocolate Popovers
Mary Fran / FrannyCakes / Honey Coconut Popovers
Morri / Meals with Morri / Little Bitty Popover Bites
Rachel / The Crispy Cook / Corny Popovers
TR/ No One Likes Crumbley Cookies / Sweet Cherry Popovers

Directions to The Canary Kitchen

2012-01-28T20:53:00.000-06:00

Yogi Teabags are more than just tea.

The following is a paraphrased comment from a friend on my Facebook wall:

I keep seeing your posts with all these yummy food dishes, so I googled "Austin + Canary Kitchen" because I really wanted to go there to eat. Surprisingly there was not one listing for some awesome, out-of-the-way, gem of a cafe. I am SUCH a dork.

That made me laugh. Not at her, of course, but with her, because I could totally see myself doing the same thing.

The posts she's referring to are my Instagram photos that I often share to both Twitter and Facebook. My latest social networking addiction, Instagram is a wonderful creative outlet for me to share what I see of the world. Whether it's food, sunsets, tree branches, or the people I love, for me it's about capturing the "everyday beauty" that may go otherwise unnoticed.

And when posting photos of the culinary creations from my home kitchen, I playfully decided to set the location of the photos to "The Canary Kitchen." The reactions to that decision were unexpected, to say the least.

Before my blog and before my iPhone, I would still take pictures of the food I was making, but not with the intent of anyone else ever seeing it. I loved photography, I loved food, and I loved cooking, but I never really thought that anyone else would care or enjoy it like I did. For a long time, I've had dreams of being a chef, opening my own restaurant, writing a cookbook... but they were just that: fanciful dreams that amounted to little more than fleeting distractions from reality.

But finally taking that risk and putting my food out there has opened my eyes and allowed me to take a good hard look at my perception of 'reality.' From friends to strangers to chefs whom I admire and respect, people are seeing food the way I see it, and it's not weird or off-putting to them. On the contrary, it actually seems to be appealing and attractive. Ranging from blog/photo comments, others using my recipes, to people wanting to come to a restaurant that doesn't exist yet, the response has taken me off guard in the best possible way.

And inevitably, people are also seeing the dreams behind the food, the blog, and the photos, vulnerable and exposed. And what's been an even greater surprise to me is that many are choosing to believe in those as well.

*******

I know that I'm on this path for a reason. And while some may see it as a detour, or a scenic route, away from the "real world," I have faith that it's leading me in the direction of my dreams. and a reality that I will have a hand in creating. And "The Canary Kitchen" is but one of many destinations to look forward to.

These are selected food photos from my Instagram feed. Bib may be required.

Please enjoy.

Filipino Fried Rice

Homemade Croutons with Herbs

Shawarma Spiced Molasses Cookies

Habanero Hummus over Braised Greens

Sauteed Bok Choy & Sweet Potato with Fish Sauce

Raspberry Pear Clafouti with Rice Whip

Seared Chicken & Braised Chard in a Citrus Vinaigrette

Acorn Squash, Quinoa Pilaf, and Roquette

Spicy Cinnamon Popover with Mango Pepper Jelly

Pancit Canton for the New Year

*******

To follow my photos on Instagram, or as one dear friend lovingly called it, "Jonathan View," please follow this link to my Statigram webviewer. There you can not only see my photos, but you can comment on them as well using your Facebook account.

"If the doors of perception were cleansed,

everything would appear to man as it is - infinite"

- William Blake

Thank you, as always, for reading and Thank You for being a part of my journey.

Stir Fried Noodles: Welcoming the Year of the Dragon

2012-01-25T12:56:00.000-06:00

Gluten-Free & Vegan Pancit Bihon

Since my family's visit in December, my culinary state of mind has felt especially connected to my cultural roots. The amazing time we had brought back many fond memories of the foods I grew up with. One of my favorites was pancit (pahn-SIT), the umbrella term for noodle dishes in the Philippines. While the name pancit is actually derived from pian i sit, a Hokkien term meaning "something cooked fast," the definition for pancit that I learned as a child was "long life." And thus, it's a time-honored tradition for it to be served on special occasions to represent blessings of not only long life, but good health and prosperity as well. And as we celebrate the Lunar New Year and welcome the Year of the Dragon, it's a perfect time to make and enjoy this Filipino dish with Chinese origins.

Depending on the type of noodle you use and the ingredients you have on hand, there are endless variations on pancit. Today's recipe is my take on Pancit Bihon (BEE-hohn), which calls for rice stick, also known as vermicelli or mai fun. It's thin, wiry, brittle, and nearly translucent when dry, but when cooked it becomes pliable and opaque, easily taking on different flavors.

Still in the package and ready to go into my cart.

While there are many preparations for pancit that are more elaborate than what you will see here, I am holding true to its original meaning of "something cooked fast." From prep to plating, this can take less than 25 minutes. And with so many of us rushing to and fro to keep up with our daily commitments, a simple, satisfying, and beautiful dish like this can help us to take some of that time back to stop and just enjoy. And for the new year, why not celebrate that?

After all, a long life is never built upon moments that are short-lived.

*******

Pancit Bihon

(Gluten-Free & Vegan)

1 tablespoon oil
1/4 teaspoon ground turmeric

2-3 tablespoons oil
3 cloves garlic, roughly chopped
1/2 medium onion, diced
2 medium carrots, sliced
2 stalks celery, chopped
1/2 c fresh shiitake mushrooms, sliced
1/3 c cut baby corn
1 tablespoon GF tamari
3-4 baby bok choy

2 c warm vegetable stock
3 tablespoons GF tamari

8 oz rice stick
1 teaspoon red pepper flakes (optional)

chopped scallions, to garnish
lemon wedges, to garnish

1. In a small saucepan, warm 1 tablespoon oil over medium heat. Cook 1/4 teaspoon turmeric in oil for 1-2 minutes (you should see small bubbles) to infuse the oil with a bright yellow-orange color. Achiote is traditionally what is called for, so feel free to use that if preferred. After cooking, remove from heat and set aside.
2. Prepare vegetables. If using rehydrated shiitakes, you may only need 1/3 cup, as the flavor is more concentrated. As for the bok choy, simply remove the bottom part of the stem, slice the white part of the leaves, and leave the green part intact.
3. Heat 2-3 tablespoons oil over medium heat in a wok or large pot.

Add garlic and fry for 1 minute until aromatic and just becoming golden.
Add onions and saute for 1-2 minutes until translucent and softened.
Add carrots and celery and saute for 2 minutes.
Add shiitakes and saute for 2 minutes.
Add baby corn and white part of bok choy and saute for 1-2 minutes.
Add tamari and bok choy leaves. Cook for 1-2 minutes.

4. Transfer stir-fried vegetables to a separate plate.

5. In the same wok/pot, add stock and tamari and just bring to a boil.

6. Add rice stick, making sure that all the noodles come in contact with the liquid. Cover tightly and reduce to low heat. Allow to cook for 2-3 minutes. You can cut the noodles over the wok to make this process easier, but I prefer to keep the noodles as close to whole as possible.

7. Uncover, add infused oil from earlier and red pepper flakes and stir noodles to evenly coat. They will have absorbed most of the liquid by now, and as they take on the color of the turmeric they will start to lightly fry.

8. At this point, you can incorporate the vegetables back in or you can plate the noodles and then top them with the vegetables.

9. Garnish with lemon or lime wedges and scallions.

10. Makes 4-6 servings.

Fresh, organic Shiitake mushrooms.

I loves me some mise en place.

Long Life, Good Health, & Prosperity.

For the most part, this is how my grandmother and mother taught me to make pancit when I was younger. But like I mentioned earlier, what you put in it is entirely up to you. To keep it more traditional, you can use Chinese sausage, shrimp, shredded chicken, and garnish with hard-boiled eggs, fried garlic, and fish sauce. But if none of those ingredients are handy, please feel free to wander off the beaten path. Use what you have, use what's in season, and use ingredients that would be appropriate to a dish that celebrates life and living it to its fullest.

It is said that the Year of the Dragon can bring great innovation and change. But with both of those things, great risk and faith are also required. May you find all four in this Lunar New Year, and may long life, with prosperity and good health to enrich it, also be yours to share and enjoy

Rosemary Lemon Shortbread Cookies

2012-01-19T02:55:00.000-06:00

Gluten-Free, Vegan Rosemary Lemon Shortbread Cookies

Do you have that one recipe? You know the one I'm talking about. The one that people are still talking about months, and even years, after you make it. The one that's always requested at gatherings and parties. The one that would happily be accepted as a birthday, graduation, or anniversary present. The one that causes fights when it comes down to the last piece. The one.

Well, [cue drumroll] ladies and gentlemen, this is mine.

The inspiration for this recipe goes back to 2003. I was still in my first year of grad school and I was at my classmate's house studying late one night. We were taking a break when her roommate came home. Eager for further distraction from numbers and citations, we went to the kitchen to greet her. From her purse she produced a white pastry bag, which she held out in front of her. Before we could even ask what was in the bag, she said, "You have to try this."

From the bag she produced two slices of pale, off-white shortbread, glistening with sugar. We cut them into smaller pieces and my classmate and I took a bite at the same time. Our eyes wide with both confusion and happiness must have been quite a sight, because it left her roommate in stitches. "It's rosemary shortbread!" she laughed. "Isn't it awesome?"

As the three of us lunged for the remaining pieces, "awesome" became quite the understatement.

So much flavor in every melt-in-your-mouth bite.

So a couple years into my gluten-free journey, I set out on a mission to make a shortbread cookie that would inspire that same combination of elation, inner laughter, and eye-widening tastebud disorientation. My very first batch was adapted from a recipe by Nana Lee on Food.com, and over the next few years, the recipe evolved with various experiments with different ingredients, techniques, and accommodating additional dietary constraints. The most recent changes were informed by Michael Ruhlman's book, Ratio, and my involvement with the Gluten Free Ratio Rally. And today, I am happy to share the most recent edition of the recipe with you.

*******

Gluten-Free & Vegan Rosemary Lemon Shortbread Cookies

80g or 1/2 c softened vegan butter
40g or 1/4 c finely ground palm sugar
1 1/2 tablespoons minced fresh rosemary
1 tablespoon lemon zest
30g or 1/4 c brown rice flour
40g or 1/2 c white rice flour
40g or 2/3 c tapioca starch
1/3 teaspoon salt
2 teaspoons fresh lemon juice
fresh rosemary sprigs to garnish (optional)
1 teaspoon palm sugar to garnish (optional)

1. Add rosemary, lemon zest, and palm sugar to softened butter. Mix to incorporate.
2. Sift flours and starch and mix until uniform in color. Add salt.
3. Gradually add dry mixture to the butter until just combined. Add lemon juice and form into a shaggy, slightly crumbley dough.
4. Cover dough and chill for at least 4 hours to allow flavors to come together. I chill mine overnight.
5. When ready to bake, remove dough from refrigerator and allow it to temper for 5-10 minutes to bring it to a 'workable' temperature.
6. Preheat oven to 350 degrees.
7. Form dough into small balls and flatten to approximately 1/3".
8. Gently press a fresh rosemary sprig into each cookie and lightly sprinkle with palm sugar.
9. Bake for 20 minutes. Allow to cool for 5 minutes before transferring to a cooling rack for an additional 10 minutes.
10. Makes 14-18 cookies.

A quick dip in hot water helps release the rosemary's fragrance and flavor.

Chilled, fragrant, and ready to roll.

The dough may crack as you flatten it. Just mush the edges back together.

Gussied up and ready to bake.

If you don't have fresh rosemary on hand, feel free to either substitute a heaping teaspoon of dried rosemary or use another herb of choice (e.g., cilantro, mint, basil, shiso, etc.) in equivalent amounts. And if you're curious as to how I got the pretty edging on each cookie, I used the tines of a fork. So simple.

What makes these cookies even more special is the freedom that people have to enjoy them. Gluten-free, vegan, refined sugar free, nut free, and even soy-free if you use a soy-free vegan butter like I did. For many, the combination of these dietary constraints can seemingly take away the option of enjoying cookies, cakes, and other baked goods that are delicious. And that is a huge reason why I started this blog in the first place: to show them that it is possible and that the option is there.

Tea time.

Now for as many people who have pleaded with me over the years to publish this recipe, there have actually been quite a few who have pleaded with me to not share it. The latter group's argument was that someone would steal the recipe and take credit for it. It's a valid point, and it's definitely made me pause on more than one occasion before hitting "Publish" on other recipe posts.

But at the end of the day, I want The Canary Files to be a reflection of me, and the standards that I hold myself to. While I'm aware that internet theft happens all too frequently, for me, writing and recipe-making/sharing in fear is the real culprit, stealing so much of the joy and discovery from the process. I will never choose to publish mediocre recipes, or recipes that have deliberate omissions, to keep others from misappropriating my intellectual property. And I also don't personally believe in saving recipes for a "better" opportunity. One, that opportunity is never guaranteed; and two, I always believe that my best is yet to come. And should someone steal this, or any of my recipes, then that is a decision that they will have to live with. What goes around always comes around, and no matter what, my truth will always be my truth.

With the recent controversy surrounding anti-piracy bills, publishing this recipe seems timely. And it also seems right, sharing a recipe that I am particularly proud of with you.

"Life is a gift, and it offers us the privilege, the opportunity, and responsibility to give something back by becoming more." - Anthony Robbins

Enjoy this recipe, and please take care of it. May it bring you, and those with whom you share it, happiness and more.

Garlic Fried Rice: It's What's for Breakfast

2012-01-12T00:59:00.000-06:00

Filipino Garlic Fried Rice with Fried Egg and Sriracha

The inspiration for this post began about a month ago. It was a coworker's birthday, and he wanted to celebrate downtown. Usually, I prefer things to be more "domestic" and intimate when it comes to gatherings, but every once and while, going out on the town isn't so bad. And when it's alongisde people whose company I truly enjoy, then it doesn't really matter if downtown is fun or not: good friends always make it better.

After the requisite bar crawl, my first ever pedicab ride, and some dance and debauchery at my coworker's favorite club, my friends had the munchies, so we headed towards their favorite food trailer a few blocks away. I have long lamented the lack of late-night food available to the food-sensitive, so while I knew I probably wouldn't be able to eat with my friends, I figured I would at least get a bottle of water or something. Surveying the cluster of trailers, with cuisines ranging from German to Italian to Korean, a new trailer tucked away in the corner suddenly caught my eye. It was a food trailer selling Filipino food. [insert sound of jaw dropping]

Be More Pacific, Austin's first Filipino-American food truck.

I made a beeline towards them, and even after getting that blank stare/nervous giggle combo in response to my gluten query, I was transfixed by their menu. As it turns out, so was my friend, as she ordered the sweet garlic fried rice with excitement. When it was passed over to her in a styrofoam bowl with an egg on top and a generous heaping of scallions, I was overtaken by nostalgia. The pungent aroma of garlic reminded me of sinangag (sin-nahng-ahg), a Filipino breakfast staple of fried garlic and rice. Growing up, my mother and grandmother would make it frequently using leftover rice, which was never in short supply at our house. And seeing how much my friend was enjoying it, I made a mental note that the next time I had a good amount of leftover rice, I would make it myself.

Sweet Garlic Fried Rice (seconds before being devoured).

Well, lucky for me and lucky for you, that day finally came. So here's a super simple recipe for my take on Filipino garlic fried rice - an awesome breakfast or side dish that will have any garlic-lover hooked from the first bite.

Garlic Fried Rice

(GF, DF, V, rSF, SF)

6 garlic cloves, roughly chopped

3/4 c diced yellow or sweet onion

2 tablespoons canola or olive oil

4 c cooked leftover rice

salt and pepper to taste

chopped scallions to garnish

1. Heat oil over medium heat in a large pan or wok. Add garlic and lightly fry until just golden to infuse the oil with the garlic flavor. This should take about 2 minutes. You want to avoid burning the garlic as this will turn it bitter, so keep the heat moderate and the garlic moving.

2. Remove garlic from oil and set aside.

3. Add onion and saute for 1-2 minutes or until cooked through and translucent.

4. Add leftover rice, breaking up any large clumps and stirring well in order to coat each grain with the garlic-infused oil. (If you need to add additional oil, clear a space in the middle of the pan and allow oil to heat through before combining with rice.)

5. Add cooked garlic to rice. Season with salt and pepper to taste and cook for 3-4 minutes.

6. Serve hot, garnished with scallions.

7. Makes 4-6 servings.

6 cloves of garlic is just a suggestion... ;)

Leftover short grain red rice. I love its malty flavor.

Fried until just golden.

Basic singangag: your jumping off point.

This recipe is a wonderful starting point for endless variations. If you wish to keep it vegan, you can add any number of additional vegetables (kale, carrots, cabbage, peas, etc.) or crispy tofu or tempeh. Or if you wish to go down the omnivorous route, you can definitely add an egg on top or mix in bacon, ham, dried shrimp, or even spam (if you want to get really traditional). The sky is truly the limit in terms of where you take this simple dish, so let yourself be creative and adventurous. After all, we're talking about the most important meal of the day, so use ingredients that sound good to you and make your mouth water and your stomach rumble.

Now that's a beautiful start to any day...

*******

Especially with my family's recent visit to Austin, pride in my Filipino heritage is definitely peaked. Seeing them and being able to enjoy so many awesome meals with them reminded me of the traditions that first taught me to love the act of both eating and sharing good food. So look forward to more recipes, both sweet and savory, inspired by my roots and celebrating the dishes I was raised on.

Comfort food beyond words. :)

I Love My Family

2012-01-07T11:00:00.000-06:00

At singing night with friends. They fit right in. :)

"Family visits" can often be the antithesis of happy and harmonious. And leading up to the very hour that my parents and sister arrived in Austin, I had a lot of mixed emotions. The days previous had left me feeling run-down and irritable, and though I was happy to take the week off so I could spend more quality time with my family, it was also during one of the busiest times of the year for the restaurant. I was feeling overwhelmed at the prospect of taking time off and I was scared that perhaps my family would be treated to grumpy, moody Jonathan. But at the same time, it had been nearly a year since I had last seen them, so I was excited and even giddy with anticipation.

So what ended up happening? Only one of the best weeks of my life.

A tour of family, friends, and of course, food.

*******

The kitchen at the timeshare. Let's get cooking!

Grilled vegetable sandwich from GFDF brunch at Java Dive Organic Bistro.

My mom wanted to work out, so I taught them a cardio dance class. LMAO.

It was amazing how the same day that my family arrived, I suddenly felt better. It wasn't a coincidence. We laughed a LOT. At any given moment, one of us was either making a fool of ourselves or each other. My Mom kept saying that when she wants to laugh, she just brings my father to the gym with her.

She wasn't kidding.

Ethiopian food at Aster's. It may not be photogenic, but it sure is tasty!

We also did our fair share of cooking, baking, and eating. It's always exciting to eat out with my family, because we're all foodies. The first time I heard the word, "gastronome," my Dad was using it to describe himself. I had kind of hoped that we would all eat gluten and dairy free during their visit, but that went flying out the window straight away when my parents unpacked the wheat crackers, their lowfat milk protein shakes, and Chinese pastries that they had stowed away on their flight.

Breakfast by my sister: cumin-spiced moong daal pancakes with apples

Aren't they cute? Taking a walk on a cool, foggy afternoon.

Dinner by me: quinoa, black beans, and collards with cashew sauce

Fog and rain as we drove through Bastrop where the wildfires were.

One of the reasons for their coming to Texas was to visit with cousins and college classmates in Beaumont, Pearland, and Katy. I had never driven so much in my life and in so short a time. In one day we went from Austin to Beaumont and then back up to Pearland to spend the night. Easily 7 hours of driving. Funny how looking on a map of Texas, things don't seem that far apart. At the time, however, it was definitely not funny.

Cousins from my Dad's side of the family.

Sharing a drink with those who passed on in Beaumont.

'The Shane' - the sole gluten free offering at Pho Anh Bistro in Pearland.

Parents enjoying their anniversary cake.

My parents were also celebrating their 40th anniversary. My Dad kept saying that when they got to 50, they'd really celebrate. Otherwise, they just wanted a quiet dinner with my sister and I. During this roadtrip, my sister and I also got a chance to learn more about how my parents met. Crazy, hilarious, and very, very romantic. Truth can definitely be stranger than fiction.

Visiting with my Mom's best friend from college in Pearland.

Cheeseless GF pizza with artichoke hearts, mushroom, and garlic at BJs.

Amazing spread of Filipino food at our cousins' house in Katy.

When my Mom saw her best friend from college, it was seriously like no time had passed at all. And it's like that with all her classmates - very tight-knit. After lunch with her and her husband, we drove to Katy to visit with relatives on my mom's side. They had this huge spread of food, which they were referring to as a 'snack.' Now that was funny.

Parents dancing to Andrea Bocelli, my Dad's favorite.

Requirement of my sister: Eating at Veggie Heaven.

It was great seeing so much family. I often forget that there are so many close relatives on both sides of the family that live in Texas. And speaking of family, I also wanted to make sure that my family met my 'foster family' in San Antonio. It was awesome seeing them all together and feeling so much love in one room.

Notice the similar hand position between Sammy, the giant baby, and my Mom.

Vegan and GF nacho platter at Vegeria in San Antonio.

On their final day in Austin, we went to Chinatown, had brunch, and then walked up and down SoCo before going to the airport. It was definitely bittersweet, because we had had such a wonderful time together. I don't think any of us wanted the vacation to end.

Mom and Dad

Jess and Joe

Scrambled tofu with arepas. Brunch at Snack Bar on SoCo.

Loading up my car with _all_ their luggage. A make it work moment. :)

*******

I miss my family already. This past visit left me feeling closer to them than ever before. Perhaps it was our age. With both my parents already retired and my sister and I in our 30's, it felt less like 'parents and children' and more like 'friends and chums.' And with my niece and goddaughter turning 2 this weekend, I so wish I could be there with them in Michigan to celebrate.

But if there's one thing that I took away from our week together, it's that no matter the distance that may separate us or the time that may pass, my family will always be in my heart and I will always be in theirs. That was affirmed again and again. And regardless of how the world changes, that is a beautiful truth that will remain constant.

The fruit really didn't fall far from the tree, and now I can truly appreciate that.

Ratio Rally! Vegan Sesame Shiso Biscuits

2012-01-04T05:30:00.000-06:00

Mini Sesame Shiso Biscuits, Gluten-Free & Vegan

Just a few days into this new year, I am actually feeling compelled to make a resolution for 2012. To preface that statement, while I use to make resolutions every year, I left the practice by the wayside a few years back. Whether it was the unrealistic expectations, the lack of baby-steps in between, or probably a mix of both, I felt like the practice was holding me back more than it was propelling me forward. But this year, I have a resolution that I actually feel good about making.

Be a better baker.

And more than just better, I'd also like to be braver, giving myself permission to take more risks and to make more mistakes. And while it may sound silly, I would love it if over the course of this year I felt like I had earned calling myself a "baker."

Which conveniently brings us to this month's Gluten-Free Ratio Rally challenge: biscuits.

This is only my second time participating in the Rally, but in these past two months I've encountered a steep learning curve that's given me some tremendous tools to help me fulfill my resolution this year. Instead of being overwhelmed looking at recipes and all the fractions and numbers, I can now look at a recipe and see ratios, proportions, and finally, sense.

Admittedly, this month's challenge was a bit daunting. If you flip to the chapter on biscuits in Ratio, Ruhlman directly attributes the desirable characteristics of a biscuit, namely chewiness and doughiness, to gluten. Gulp. But I thought, why not just give it a try? The worse thing that could happen would be learning that biscuits and gluten-free don't go together.

But y'know what? They do. :)

Trial #1 through the eyes of Instagram

First, I followed Ruhlman's recipe for Chicago biscuits, complete with turns. While the result was better than expected, it was not particularly doughy nor chewy. So I went back to the drawing board, thinking about flours and ingredients to give it more lift. And over the course of the next few trials and tweaks, I joyously found a combination that produced biscuits that were light and airy on the inside and slightly crisp on the outside.

Shiso leaves and toasted black sesame powder.

The flavors I used were inspired by frequent visits as of late to the local Chinatown supermarket. The curious herb, shiso (aka perilla) with its tart, fresh, and slightly grassy flavor combined with the earth, smoke, and nuttiness of toasted black sesame powder. Don't be mislead: while they sound intense, these ingredients serve to contribute subtle backnotes that lilt on the palette rather than hit you over the head. Nope, the star here is a wonderfully gluten-free and vegan biscuit.

Vegan & Gluten-Free Sesame Shiso Biscuits

(GF, DF, V, rSF, SF)

2 oz or 1/3 c coconut milk beverage

1 teaspoon ume plum vinegar

1/2 teaspoon psyllium husks

1 1/2 teaspoons toasted black sesame powder

1 teaspoon agave

1 oz or ~1/4 c millet flour
2 oz or ~1/3 c potato starch
1/2 oz or 2 tablespoons sweet rice flour
1/2 oz or 2 tablespoons white rice flour
3/4 teaspoon baking powder
1/3 teaspoon baking soda
1/3 teaspoon salt
1 1/4 oz chilled vegan butter
2-3 teaspoons minced shiso leaf
1 tablespoon coconut milk beverage for brushing
toasted black sesame seeds to garnish

1. Combine coconut milk with vinegar, psyllium, sesame powder, and agave. Give it a good stir and transfer it to the refrigerator for ~10 minutes while it curdles into a "buttermilk." This also allows time for the psyllium to become saturated so it can eventually act as a binder. If you don't have psyllium, feel free to experiment with using flax or chia, and also any vinegar of preference will work.
2. Preheat oven to 400 degrees.
3. While the 'buttermilk' is coming together, begin to assemble the dry ingredients. With the exception of the salt, pass them through a sifter or give them a good whisk to create a uniform consistency. Add salt.
4. Make sure your butter is well-chilled. It's also helpful if it's cut into smaller pieces. Toss the butter pieces in the flour until well coated. If it's warm in your kitchen, you may want to chill the flour/butter mixture for a few minutes before proceeding to the next step.
5. Using a pastry blender, cut the butter into the flour. You can also use your hand, employing a pinching motion with your fingers to break the butter pieces into roughly pea-size, flour-covered granules. Should you feel the butter becoming greasy, chill the flour/butter mixture again for a few minutes. Keeping the butter from melting here is crucial to the texture of the finished biscuit, so when in doubt, chill.
6. Add minced shiso leaf to just combine.
7. Begin to slowly add the chilled 'buttermilk' to the flour/butter mixture. You want to add just enough liquid for the dough to just start coming together. Remember that you can always add more but you can't take it away. Your goal will be a dough that's rather shaggy and a little bit crumbley with visible pieces of butter throughout.
8. Flatten the ball of dough on a lightly floured surface. Fold it in half and flatten it by hitting it with the palm of your hand. Think of this as a cross between encouraging leavening and anger management - both very useful. Repeat this process one more time and then flatten to 1/2" thickness.
9. Cut out rounds using an up and down motion (avoid twisting to keep from sealing the sides of the biscuit). I did both 1 1/2" and 3" rounds.
10. Arrange biscuits on a lined pan, either touching each other for soft-side biscuits or spaced 1" apart (both work well).
11. Brush with coconut milk beverage and sprinkle with toasted sesame seeds. Bake for 10 minutes (regardless of size).
12. They should at least double in height and become slightly golden.
13. Makes 2 dozen 1 1/2" mini-biscuits or 6 larger 3" biscuits.

I'm not the only one who brainstorms on Christmas stationery, right? Right?

Much better results with the pastry blender.

Butter cut into the flour, flecked with shiso.

'Shaggy' dough ready for a beating. :)

Fluffy, crumbly, & light.

One thing that I really love is that you can serve them savory or sweet. My favorite batch incorporated a sprinkle of vanilla sugar on top before baking. I ate those with a pomegranate-blackberry jam - sublime. And if the ingredients are throwing you for a loop, feel free to substitute and play. Recipes are just suggestions, after all.

Pomegranate Blackberry jam inspired by a recipe from Green Kitchen Stories.

Speaking of suggestions, Ruhlman's ratio for biscuits is 3 parts flour: 1 part fat: 2 parts liquid. While I started there, I found that it needed more starch to help with the lift and just a touch more fat to keep up. So my ratio here was 4 parts flour: 1.25 parts fat: 2 parts liquid.

Big Thanks to Gretchen at kumquat for hosting* this month's challenge. Please visit the links below to see all the amazing gluten-free biscuit creations from this wildly talented list of bloggers.

Amanda / Gluten Free Maui / Classic Biscuits & Gravy
Amie / The Healthy Apple / Wasabi Parsley Biscuits
Caleigh / Gluten Free[k] / American Style Biscuits
Caneel / Mama Me Gluten Free / Whole Grain Pecan Drop Biscuits
Charissa / Zest Bakery / Eggnog Biscuits with Grated Nutmeg
Erin / The Sensitive Epicure / Scallion Biscuits with Sausage Gravy
gretchen* / kumquat /sweet buttermilk biscuits
Heather / Discovering the Extraordinary / Almond Coconut Tea Biscuits
Jean / Gluten-Free Doctor Recipes / Jammers
Karen / Cooking Gluten-Free! / Biscuit Template with DF Substitutions
Lisa / Gluten Free Canteen / Fluffy Biscuits
Mary Fran / FrannyCakes / Espresso Orange Biscuits
Mrs. R / Honey from Flinty Rocks / Gobbler Cobbler
Rachel / The Crispy Cook / Hummus in a Biscuit
Silvana / Silvana's Kitchen / Sausage-n-Cheddar Bialy Biscuits
TR / No One Likes Crumbley Cookies / Lemon Basil Biscuits

*******

Hello, 2012: Kale & Black-Eyed Pea Salad

2012-01-01T01:47:00.000-06:00

Raw Kale with Black-Eyed Peas & Sweet Potato in a Citrus Vinaigrette

It's finally here: 2012. It still feels a little strange to say that. I don't often identify with a year, but 2011 marked a real turning point for me. I reached so many milestones, personally, professionally, and creatively, and looking back on it all, my heart is filled to the brim with gratitude and awe. And looking ahead, my eyes, my ears, and my heart, are open to embrace what's in store.

They say that eating black-eyed peas on the first day of the new year brings luck and prosperity. So with that in mind, I offer you this simple recipe to help you start the new year right. Inspired by a salad from the Royal Blue Grocery, it features the fortuitous legumes paired with sweet potatoes, raw kale, and a Meyer lemon vinaigrette. Crisp, clean, delicious flavors.

Kale & Black-Eyed Pea Salad
(GF, DF, V, rSF, SF)

2 1/2 c cooked black-eyed peas
1 1/2 c sweet potato, diced
2 1/2 c kale, destemmed and shredded

Meyer Lemon Vinaigrette
(GF, DF, V, rSF, SF)

1/4 c Meyer lemon juice
1 teaspoon apple cider vinegar
1/4 c shallot, finely diced
1/2 teaspoon garlic, minced
1 teaspoon Meyer lemon zest
1/3 teaspoon salt
1/4 - 1/3 c canola oil

1. During this time of year, many groceries will carry pre-soaked black-eyed peas. I was lucky to find some from a local farm. If those are not available, feel free to start with dry beans (~1 cup yields the 2 1/2 cups needed) or use canned beans. If cooking them yourself, avoid overcooking so the peas hold their shape.
2. Peel the sweet potato and dice into 1/4" cubes. Cover with 3 cups cold, filtered water in a saucepan and bring to a boil. As soon as it reaches a boil, reduce heat to low and allow to cook for about 5 minutes, or until just fork tender.
3. Thoroughly wash the kale leaves, destem, and then thinly slice or tear into bite-size pieces to make approximately 2 1/2 cups.
4. To make the vinaigrette, start by zesting the lemon and then squeezing the juice from it. One Meyer lemon will yield approximately 1/4 cup.
5. Combine all ingredients except for oil.
6. Using a whisk, slowly incorporate the canola oil to emulsify. If your lemon is less acidic, you may need less oil, and vice versa. Makes approximately 2/3 cup.
7. Combine the black-eyed peas, sweet potato, and kale in a large, non-reactive bowl. Toss them in the vinaigrette.
8. Cover and chill for at least 2 hours. Make sure to give it another good toss before serving.
9. Makes 8-12 servings.

Slow cooked with kombu.

Sweet potatoes rock.

Who knew making a vinaigrette was so easy?

A delicious and uber-healthy way to enjoy black-eyed peas.

May 2012 be filled with opportunities to Laugh, to Learn, to Live, and to Love.

Happy New Year, everyone.

Sanity Challenge Check-In

2011-12-27T01:09:00.001-06:00

So it's been just over two weeks since I accepted Cheryl Harris' "Sanity Challenge." As a quick refresher, the challenge was to write about specific goals that we could set for ourselves to make the holidays "happier, healthier, and more sane." Always the overachiever, I chose just one goal: to set aside 15 minutes each day to read something that is not on a computer screen. And just so you know, I'm not being sarcastic. Teasing apart just one goal from the tangle of shoulds, coulds, and woulds in my head was quite a tall order. My natural tendency is to multi-task and keep moving, so to set a goal that I would stop for 15 minutes each day and focus on just one activity was actually expecting quite a lot.

After all, how much personal growth can you expect from setting a goal that's easily within reach?

The day that I published the post outlining my goals was actually the same day my family flew in from Michigan to visit. I had taken the week off of work and was going to stay with my family at their timeshare. Going through the growing stack of books I've been meaning to read, I carefully chose a couple to bring with me. While we had a lot planned between visiting with friends and family over the next seven days, there were also whole mornings, afternoons, or evenings where nothing was planned at all. Surely I would be able to set aside time each day to read at least 15 minutes, if not more.

But as it turns out, even 5 minutes of sitting still and reading a book was proving to be quite difficult. My mind would wander, I would start tinkering with my phone, or I would have to stop myself midway down a page because I was trying to read too fast. At one time, if the choice was between a digital and a hard copy, I would always choose the latter. But times have definitely changed, and my mind now prefers to be served information via the internet. Quick and easy to digest like simple carbs.

While I was dismayed, I wasn't discouraged. I recognized that my mind's preference was directly related to its waning exposure to the written word. So if reading for more than 5 minutes was what I wanted, I would have to put myself in the situation of reading printed material more often. And I would have to be more patient with myself and the process.

Baby steps.

So rather than continue to try reading for 15 minutes or more in one sitting, I started to break it up into 4 or 5 minutes segments, so cumulatively I would be reaching my goal each day. And rather than just reading one book or one article, I read a variety of things. A few pages of the books I brought with me, inserts to CDs and DVDs, ingredient labels, periodicals, restaurant menus, and road signs.

Road signs? Really? Yes, really. Think about it next time you roll up to a STOP sign. Are you actually reading the sign or are you just reacting to the shape, size, color, and placement of it? As a young child, I remember trying to stop reading, frustrated with the fact that I couldn't help it. When I saw words, I automatically read them, and that annoyed me for some reason. Who would ever have thought that I would get my wish nearly three decades later?

It's ironic and so fitting that the book I've been steadily making my way through with a majority of those 15 minutes each day is Joyful Wisdom by Yongey Mingyur Rinpoche, a Tibetan meditation master. In the opening chapter he talks about how at first he was not good at meditating. His mind was constantly buzzing, and the more he sought to quiet it, the more noise he encountered. But eventually, he came to embrace the 'noise' and the 'buzz,' seeing them no longer as hindrances but as evidence of the mind's limitless power. Instead of seeing the mind an enemy and trying to shut it out, he began to listen to it and learn from it. And in using "the problem as the antidote," in his mind he found a great ally and teacher.

And so it is with my current challenge of reading the written word. I'm not doing great, but I am doing my best. And every day brings improvements, whether it's reading longer, finding more focus, or looking forward to my 'quiet time' rather than trying to talk myself out of it. It reminds me that even in the midst of my decidedly busy life, I still need to make time to stop: to breathe, to reflect, and to appreciate. It reminds me that I am continually changing and that there will always be more to learn about myself. And it reminds me how powerful stillness can be, when one can truly embrace life instead of trying to outrun it.

With just a few days remaining until we reach 2012, I hope you will also be able to find time to stop and be in the moment. Not because you have to, but because you can.

Things worth having are rarely had with ease. And in that difficulty and rising to the challenge, you have your true reward. Keep reaching.

*******

Big thanks and props to Cheryl Harris for beginning the Sanity Challenge. Please visit her page as well as the pages of other contributing bloggers for more sanity-seeking, goal-setting, and compassion-embracing.

Cheryl at Gluten Free Goodness

Iris at The Daily Dietribe

Heather at Celiac Family

Valerie at City Life Eats

Carrie at Ginger Lemon Girl

'Tis the Season for Singing

2011-12-25T12:13:00.000-06:00

Just a short clip of me singing one of my favorite holiday songs.

See, I told you pitch was optional. :)

Merry Christmas and Happy Holidays to you and yours from The Canary Files.

My Favorite Holiday Recipe

2011-12-24T14:48:00.003-06:00

Season of Beauty

No matter what you celebrate come this time of year, I thought this recipe might come in handy. You don't need to be a master chef and the ingredients can be found in most people's homes. And what's best is that everyone can enjoy it, regardless of dietary constraints. So what is it?

Consider it a gift from me to you. :)

Holiday Happiness
(GF, DF, V, rSF, SF)

Smiles
Hugs
Eye Contact
Laughter
Warmth
Relaxation
Singing
Nostalgia
Love

1. Start with genuine smiles. These may be hard to find at first, but trust that they're there. When in doubt, look where you least expect them.

2. Smiles and hugs are often found in combo packs. For best results, hug heart-to-heart for at least 7 seconds. The longer the better (although there is a point of diminishing returns...).

3. Eye contact may also seem elusive and difficult at first. But with enough courage, you will find it. Use it wisely once you do - it's quite powerful.

4. Laughter of any sort works here: chortles, belly laughs, guffaws, snorts, giggles, brays, or my favorite, the silent laugh. Use this ingredient liberally. Not only is it known for it's stress-relieving properties, but it's also said to slow, and even reverse, aging.

5. The warmth that I'm referring to does not come from a fireplace, a space heater, or a stove (although they are helpful to have around this time of year). You can find this warmth in the way people talk, the way they swiftly move towards each other for a hug, a handshake, or a kiss, or in the flourish of a signature at the bottom of a holiday card. This is a key ingredient, so do your best not to leave it out or substitute.

6. Relaxation. [sigh]. This is an especially challenging one and may require some effort at first. Render this from deep, soul-searching breathes, a mindful intention of enjoying each moment for what it is, and a goal of finding balance and compassion in your life. If you render too much, simply save the rest for a rainy day.

7. Singing by yourself is great, but it's even better with those you hold dear. And pitch is totally optional, believe it or not. Seeking perfection actually diminishes the beauty of this ingredient.

8. When all previous ingredients have been combined, infuse with nostalgia. This is what will make this recipe uniquely yours. Fond memories, looking through old photos, eating favorite foods from your childhood, or reuniting with people you haven't seen in much too long are great places to find this. Take your time with this step. The less you rush, the better.

9. Before serving, garnish with Love. And I'm not talking about a pretty little swirl or splash of color. Go to town. Love for family and friends, Love for yourself, and Love for the people you've never met. We often look for love in others, but Love is actually always within us, waiting to be shared and discovered. Without Love, this recipe simply doesn't work.

10. Makes as many servings as you want. What you put into it is what you get out of it. There will definitely be leftovers, so be sure to have people take some home with them. It's best kept in the heart and soul, where it will it last for as long as you want it to.

Festive Fu Dogs, guarding a holiday card from my family.

Enjoy this recipe and be sure to share it, not only with the people you know, but even the people that you don't. And feel free to make it your own - this is a basic recipe and is definitely open to interpretation. Find the Happiness that works for you. And though I'm referring to it as 'Holiday' Happiness, this can be enjoyed any time of year, regardless of season, occasion, or the people you surround yourself with.

Happiness is a priceless gift, that can't be bought or disguised with a pretty bow. Offer it to others with no conditions or expectations, especially when you see it lacking in someone else's life. Because once the light of true Happiness begins to shine in your heart, no matter how much you give away, it will always find its way back.

Wishing you Love, Light, and [silent] Laughter, now and always,
Jonathan

Lugaw: Chicken Soup for My Soul

2011-12-20T00:30:00.000-06:00

Chicken Lugaw garnished with Fried Chicken Skin

It's a rainy December day here in Austin. I'm still in my pajamas and happily sipping a large mug of hot ginger tea as I write this. Looking out the window, the leaves are finally changing color and after surviving yet another triple-digit happy Texas summer, the chilly evenings, overcast days, and precipitation (period) are welcome. And while the change in weather can be seen as a harbinger of the holiday season and rapidly approaching new year, for many it also marks another season - for colds, allergies, and the flu.

Fortunately, I've been able to stay healthy thus far. But with the stress of the holidays and pre-"New Year's resolution" diets abound, from time to time I've felt myself teetering on the edge of exhaustion and sickness. And seeing people everywhere sneeze into their hands, cough over their shoulder, and tuck used tissues into their pockets, I've definitely found it necessary to take extra precautions to maintain balance and fortitude.

So today I'm going to share with you one of my favorite way to stay healthy during the holidays: Chicken Soup.

Of course, this isn't just any ol' chicken soup. It's a traditional Filipino dish called lugaw (loo-gaow), also known as arroz caldo - a simple rice porridge made with chicken and ginger. It has several variations throughout other cultures, and may also be known as congee, jook, jaou, or okayu, to name just a few. My grandmother used to make it for my family, especially when the weather turned colder or if any of us became sick. And when I worked at Eastern Accents in Ann Arbor, they would serve it every Wednesday during the winter, making double batches to keep up with the demand.

Photo of my grandmother from 2008, with Liam, our huge dog.

It's remarkably comforting, warming from the inside, and one of those dishes that can instantly transport me. When I'm feeling unwell, just the smell of it makes me feel stronger. And when I can't keep anything else down, this always helps to settle my stomach. Ah, the power and magic of chicken soup.

Now some people may see that the traditional recipe calls for white rice and shudder. And while I understand to an extent, I also like to remind others that moderation is key. The texture and consistency come out much better and you spend less time cooking when using white rice. And if you indulge me offering one more reason, when you're feeling unwell, one of the last things the body needs is to expend extra energy digesting and the higher fiber content of unrefined rice can upset the stomach. So it actually serves a purpose.

But if you'd prefer to use a non-white rice, or if that's all that you have available, I'll be offering some tips on that in a vegan variation that I'm also including here today (scroll down a bit).

Something for everyone. :)

Chicken Lugaw

(GF, DF, rSF, SF)

1 c uncooked long grain white rice

3 c cold, filtered water for soaking

1 large yellow onion, diced

2-3 cloves garlic, sliced

2-3 knobs ginger, sliced

4 chicken thighs (~1 1/2 lb), bone-in and skin-on

5 c warm stock

salt to taste

scallions to garnish

fish sauce to taste

1. Soak white rice for at least 4 hours in cold, filtered water. This step is optional, but beyond cutting down on cooking time, it can also boost the nutritional benefits and ease of digestion.

2. Prep onion, garlic, and ginger. After peeling the ginger, I partially pulverize it to break apart the fibers and slice it on the bias so the soup can be infused with as much ginger flavor as possible. If you're a fan of ginger, but not that much of a fan, feel free to use less.

3. Warm a stockpot over medium-high heat. When hot, place chicken thighs skin side down to sear and render out the fat. They should make a loud sizzle when they make contact with the bottom of the pot. Do your best not to move them - just let them do their thing.

4. After about 2-3 minutes, remove thighs from pan. There should be about 2-3 tablespoons of rendered chicken fat left in the bottom of the pot. Remove skin from thighs and set aside. (You can continue to render the skins in another pan to not only give you chicken fat for another day, but a dangerously delicious crispy chicken skin garnish. Waste not, want not, right?)

5. Reduce heat to medium and begin sauteing onions. After one minute, add garlic. After another minute, add ginger. Your goal is to avoid coloring the ingredients through caramelization, so keep 'em moving.

6. Add skinned chicken thighs back in, drained rice, and 5 cups warm stock. Bring to a boil and then cover and reduce heat to low. Cook for 25-40 minutes.

7. The result is a thick, creamy porridge. If you would like a thinner consistency, simply stir in more warm stock a 1/2 cup at a time. Salt to taste.

8. Garnish with scallions and offer with fish sauce on the side. A squeeze of lime, lemon, or calamansi is also wonderful to help brighten the flavors.

9. Makes 8-10 servings.

Soaked rice doubled in size.

Whoa, that's a lot of ginger. [stomach grumbling]

Just the beginning for you skins...

Fish sauce infused with serrano peppers and garlic cloves.

*******

Vegan Lugaw

(GF, DF, V, rSF, SF)

3/4 c uncooked long grain brown rice
1/4 c uncooked short grain brown rice

4 c cold, filtered water for soaking

1 large yellow onion, diced

2 carrots, chopped

2 celery ribs, chopped

2 cloves ginger, sliced

2 knobs ginger, sliced

2-3 tablespoons coconut oil

5 c warm vegetable stock

1 tablespoon toasted sesame oil

salt to taste

scallions to garnish

1. When using a non-white rice, I definitely recommend that you soak it first, overnight if possible. Another extra step that will pay high dividends is partially pulverizing the rice with a mortar and pestle or giving it a few quick pulses in the food processor before soaking it.

2. Warm the coconut oil in a stockpot over medium heat. Begin adding ingredients about one minute apart. This is the order I used: onion, carrot, celery, garlic, ginger.

3. Add drained rice and warm vegetable stock. Bring to a boil and then cover and reduce to low heat. Cook for 45-75 minutes.

4. The resulting consistency will be less thick, as the grains will have retained more integrity than their white counterpart. The liquid should be silky and smooth though, and if you'd like to break down the grains further, give the soup a few good stirs.

5. Add sesame oil and salt to taste.

6. Garnish with scallions and serve with additional sesame oil on the side.

7. Makes 8-10 servings.

Building my stock as I prep the vegetables.

The addition of mushrooms and seaweed add great depth to the stock.

Vegan Lugaw/Congee/Arroz Caldo

While I prefer the chicken version, I've made the vegan version several times, most recently when my family came to visit this past week, and I've thoroughly enjoyed it each time. While some may choose to pick out the ginger, one of my favorite parts, as you may have guessed, is munching on the ginger, savoring its slightly crunchy consistency and fiery bite in contrast to the soft, creamy rice. And the ginger, in and of itself, may be responsible for a majority of the healing benefits of this soup. Ranging from reducing inflammation, calming an irritable stomach, reducing fever, and providing a range of antibacterial and antiviral benefits, you definitely don't want to miss out on it, especially if you're feeling unwell.

I hope you enjoy either or both of these recipes for lugaw, the healing soup I grew up with. Whether you're feeling 'under the weather,' hoping to bolster the immune system and maintain your health, or just looking for a delicious, cozy recipe to make on a rainy day, this may be exactly what the doctor ordered.

Health is Wealth

For similar recipes, please visit these wonderful blogs:
Jun-blog : How to Make Chicken Arroz Caldo
Burnt Lumpia: Lugaw is for the Children
Oh the Humanitea: The Power of Lugaw Compels You!

Home is Where the Heart is...

2011-12-14T17:02:00.001-06:00

Beyond searches for sanity and navigating 'best intentions' at parties and gatherings, another thing the holidays can bring is homesickness. A yearning for the security of familiar faces with familiar smiles, and open arms that will embrace and love you no matter what.

And I am so incredibly blessed to have my Mom, Dad, and sister joining me in Austin this week. It's been almost a year since I've seen them, and it's a true reminder of what is important during the holidays. It's not the price tag on the gift you're giving or receiving or the things you can afford. It's the things that can't be bought, and the things you can't afford to lose.

While 'home' for many is a place, that perhaps during the holidays can feel particularly distant, remember that so long as the memory, the truth, and the essence of it continues to burn brightly in your heart, 'home' can be wherever you are.

Love and light,

Jonathan

The Challenge of Sanity During the Holidays...

2011-12-11T11:11:00.000-06:00

Drawing new paths on my Zen garden.

As both the end of 2011 and the beginning of 2012 hurtle towards us, it's easy to feel like we have to match that pace and shift our lives into overdrive. With the buzzing, nearly crackling, energy of stress and anxiety all around us, shielding ourselves from it and keeping our heads above water can be a major challenge. Shop for presents, plan parties, mail out holiday cards, write blog posts, etc., etc.

And try as I might, even though I was doing everything I could to stay healthy and relatively sane, I could feel myself starting to sink below. Shorter fuse, inconsistent appetite, empty sleep, and less frequent smiles - classic symptoms of being spread too thin, all of which I was trying to ignore.

So sitting down to my computer one night with a deadline looming, I was determined to write despite my exhaustion. But instead, I just alternated between writing, and then automatically deleting everything I wrote, and staring at a blinking cursor. Finally, I set that project aside and decided to start reading other people's blogs, hoping that maybe I would find some kind of spark to get me back on track.

And that's when I came across the "Sanity Challenge."

Coined by Cheryl Harris at Gluten Free Goodness, she challenged readers during the month of December to write about goals that each of us could set to personally make our holidays "happy, sane, and healthy." And rather than making broad, sweeping statements (e.g., "I'll be less Grinch-like), she encouraged readers to be specific to not only make our goals more manageable, but also to make sure we can be held accountable for progress towards those goals.

It's a short, concise post, so I actually read through it a few times. Not because I didn't understand it, but more because I knew I had come across it for a reason. I had been trying so hard to not give in to the pressures of the holiday, giving my all to resisting stress and illness, and making a concerted effort at presenting a happy face to the world. And taking all of that in, the 'spark' of reading that post began to illuminate why none of that was working.

I was trying too much.

Rather than relax and flow with life, I was focusing all my energy on controlling it. I was literally trying to "make it work." And while it may be obvious from an outside perspective all the things I was doing wrong, for me, standing in the thick of it, I truly could not see the forest for the trees.

But as I've learned before, and as I was learning again, less is more. So while everything around me charges full steam ahead and rises to a fever pitch, I am reminded that I have the power to do the exact opposite. I can slow down, I can take my time, and everything will still be alright.

Which brings me to getting 'back on track.' Here is the goal I have set for myself to help make this holiday season more "happy, sane, and healthy."

I will set aside at least 15 minutes every day to read something that is not on a computer screen.

Just one goal? Yeah. As someone who would take the whole world on his shoulders if he could, this is a pretty big deal.

A stack of new books that I hope to start reading soon.

I love to read. It sparks the imagination and it helps me to evolve into a better writer. But the amount I read isn't in question here. It's the fact that just about everything I do read is either on my computer or my phone. And while that's not necessarily a bad thing, the fact that I'm reading on a device that I use for so many other things is distracting, and frankly, sabotage for accomplishing the things that I need to do. I'll start with reading, but then an impulse will grab hold of me to check my e-mail, and then I'm on Facebook, then Twitter, and on and on... major time-gobbler. So every day, I will step away from the computer and the phone and I will make time to read something that is printed.

I fondly remember reading books for fun, in a time where my time wasn't so micromanaged down to the minute. And while I don't expect this simple act to get me back to that point in my life, it can at least serve as a reminder that my time is mine, and what I choose to do with it is up to me.

While there are countless things that I would like to do, setting the expectation that I should be able to do all those things, and do them perfectly, is not in my best interest. And when it comes down to it, is it in anyone's best interest? Who wants to be around grumpy Jonathan? Not even I want to be around him. :)

So that's my answer to the "Sanity Challenge." Thank you to Cheryl Harris, for throwing down the gauntlet, and thank you to Iris Higgins, from The Daily Dietribe, for sharing her answer in a post that continues to resonate with me to this moment. Want to read other Sanity Challenge posts? Here are some links, both current and upcoming:

Cheryl at Gluten Free Goodness

Iris at The Daily Dietribe

Heather at Celiac Family

Valerie at City Life Eats (Dec. 15)

Carrie at Ginger Lemon Girl (Dec. 22)

*******

Do your best to take care of yourself, not only in the holiday season, but every day of life. Because by taking care of ourselves, we can then be more available to take care of others. And in this cycle of giving and receiving, we can aspire towards happiness, not only for ourselves, but for all of humankind.

Ratio Rally! Vegan Salted Oatmeal Cherry Cookies

2011-12-07T00:30:00.000-06:00

Gluten-free Vegan Salted Oatmeal Cherry Cookies

A culinary ratio is a fixed proportion of one ingredient or ingredients relative to another. These proportions form the backbone of the craft of cooking. When you know a culinary ratio, it's not like knowing a single recipe, it's instantly knowing a thousand. - Michael Ruhlman

If you were asking yourself, "What on Earth is a 'ratio rally'?", the previous quote might give you a little insight. But if you're still scratching your head (and I don't blame you), allow me to explain. In a nutshell, beginning this past February, bloggers from all over the web have 'rallied' together each month to create gluten-free recipes based upon culinary ratios set forth by Michael Ruhlman. Each month is hosted by a different blogger, and each month features a different food item challenge, ranging from pancakes to pasta. All caught up?

This is also my first foray into the ranks of the Rally. It's exciting to contribute to this event alongside such amazing bloggers and culinary creatives. I love that our collective efforts might be able to make gluten-free cooking and baking more accessible and less daunting when people realize that it can all come down to numbers and not be rocket science. And I also love how it has pushed me to be a better baker and to continue learning well beyond my comfort zone.

Which brings me to this month's Gluten-Free Ratio Rally challenge: cookies.

When it comes to cooking and baking, my instincts almost always draw me to my past. Nostalgia, and paying homage to food-centric memories and moments, is a huge source of inspiration for me. And especially for those of us who discovered food allergies or intolerances later in life, nostalgia is definitely something we know about.

So thinking back, I recalled a cookie memory from 2002, not long after I moved to Austin to attend UT. Like most of the graduate students I knew at the time, when I wasn't at lecture, the library, or in front of a computer, I was posted up at a coffeehouse table for hours, nursing my single mug of tea while poring over textbooks and research journals with a highlighter. But always the rebel, I decided to break the bank one night/morning and buy a cookie. And that's when I first encountered the salty oat cookie with raisins.

The Salty Oat Cookie from Quack's, a local Austin bakery.

As you may know, I'm not usually one for sweets. But when I first tasted this cookie and experienced the counterpoint of sweet and salty in a chewy but still crumbly texture, my tastebuds did not object. In fact, they did the exact opposite, and this cookie soon became a crucial part (habit) of my everyday routine (coffeehouse loitering). Luckily, I moved across town the following year and I left that coffeehouse and the beloved salty oat cookie behind.

But nearly ten years later, I still haven't forgotten.

Adapted from a recipe for Chewy Vegan Oatmeal Raisin Cookies by Anna from Cookie Madness, this is my tribute to those late nights of tea and not-so-sweet cookies.

Vegan Salted Oatmeal Cherry Cookies
(GF, DF, V, rSF, SF)

30 g or 1/4 c teff flour
40 g or 1/3 c ground oats
50 g or 1/3 c quinoa flour
70 g or 1/2 c coconut crystals
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
70 g or 2 1/2 oz unsweetened applesauce
70 g or 3 oz canola oil
1/2 teaspoon GF vanilla extract
100 g or 1 c certified GF rolled oats
1/2 c rehydrated cherries, chopped
sea salt to garnish (optional)

1. Preheat oven to 350 degrees.
2. Combine all dry ingredients except for the whole oats. You'll notice that I specified 'ground oats' instead of 'oat flour.' I found that processing the oats myself until they were thoroughly ground but still slightly coarse produced the best results in terms of texture.
3. In a separate bowl, combine all wet ingredients except for rehydrated cherries.
4. Fold wet mixture into dry mixture.
5. Add roughly 3/4 of the oats and mix to combine, and then add cherries. For added flavor, experiment with rehydrating the cherries in liquids besides water, like orange or cranberry juice, or even brandy. I rehydrated my cherries in a warm infusion of ginger and lemon.
6. Once mixed, allow to sit for 5 minutes. Then add remaining oats.
7. Form dough into roughly tablespoon size balls, space them two inches apart on a lined baking pan, and flatten to approximately 1/2". While both worked well, I found better results with parchment paper over silicone mats.
8. Sprinkle with sea salt and lightly tap salt crystals into the dough.
9. Bake for 15-20 minutes until golden brown. After removing cookies from oven, wait for 5-10 minutes before transferring them to a cooling rack to cool for an additional 15-20 minutes.
10. Makes 14-18 cookies.

Ground oats and a bounty of textures.

Using my new kitchen scale.

Note to self: it helps to chop the cherries before you rehydrate them.

Layering the ingredients.

The black Hawaiian sea salt was my favorite.

Ruhlman's ratio for cookie dough is 1 part sugar : 2 parts fat : 3 parts flour. His book, Ratio, didn't include any recipe or even mention of oatmeal cookies, so I was curious to see what would happen. And surprisingly, if you interpret the ratio loosely and consider the applesauce to be a fat and the whole oats to be a flour instead of an add-in, it nearly holds with this recipe (70 : 140 : 220 or 1 : 2 : 3.14). Pretty cool.

While these cookies were sweet enough for me, you may prefer more sweetness to balance with the salt. In one batch, I added an additional 15 grams of maple syrup for my sweet-tooth friends and they definitely appreciated it. You may also find that you would prefer less salt or even no salt at all on top. No worries, I won't be offended. With or without the garnish, the cookie is still delicious with a great chew and the combination of teff and quinoa flours really lend it a satisfying, earthy flavor reminiscent of hazelnuts or chestnuts. Most definitely a delight for the tastebuds.

And there you have my first posting for the Gluten Free Ratio Rally. Huge thanks to Jenn from Jenn Cuisine for inviting me onboard, and thank you to Caroline* from The G-Spot Revolution for hosting this month's cookie challenge. And in closing, a list of all the cookie contributors and their creations for this month's Ratio Rally Challenge. Can you imagine if all these cookies were at a bake sale? Mind-boggling. :)

Amanda / Gluten Free Maui / Simple Shortbread

Amie / The Healthy Apple / Grapefruit Sugar Cookies

Brooke / B & the boy / Candy Cane Shortbread

Caleigh / Gluten Free[k] / Mulled Spice Cookies

Caneel / Mama Me Gluten Free / Cardamom Date Cookies

Caroline* / The G-Spot / Double Chocolate Chip Peppermint Cookies

charissa / zest bakery / Coconut Peanut Butter Chocolate Cookies

Claire / Gluten Freedom / Chai Latte Cashew Cookies

Erin / The Sensitive Epicure / Spritz Cookies with Jam

gretchen / kumquat / classic sugar cookies

Irvin / Eat the Love / Apple Brown Butter Bay Leaf Spice Cookies

Jean / Gluten Free Doctor Recipes / Reindeer Cookies

Jenn / Jenn Cuisine / Basler Brunsli

Karen / Cooking Gluten Free! / Mexican Wedding Cakes

Lisa / Gluten Free Canteen / Molasses Rum Raisin Cookies

Mary Fran / frannycakes / Pinwheel Cookies

Meaghan / The Wicked Good Vegan / Vegan Chocolate Chip Cookies

Meredith / Gluten Free Betty / Chocolate Peppermint Cookies

Morri / Meals with Morri / Stevia Sweetened, Grain-Free Thumbprint Cookies

Pete and Kelli / No Gluten, No Problem / Belgian Speculaas Cookies

Rachel / The Crispy Cook / Melomakarona

Shauna/ Gluten-Free Girl & The Chef / Soft Molasses Cookies
Silvana / Silvana’s Kitchen / Old-School Italian Jam-Filled Hazelnut Cookies

T.R. / No One Likes Crumbley Cookies / Cinnamon Lemon Cookies

Tara / A Baking Life / Walnut Shortbread

*******

Disclaimer - In a small percentage of cases, avenin, a protein found in oats, has been found to trigger the same response as gluten in those who are gluten intolerant or allergic. If you have been diagnosed with celiac disease or know you are gluten intolerant or sensitive, please consult with your physician/health care provider before integrating certified gluten-free oats into your diet.

Thanksgiving 2011: Part 2 & Sweet Potato Chia Pudding

2011-12-05T15:08:00.000-06:00

Gluten-Free Vegan Sweet Potato Chia Pudding Parfait

Where did I leave off? Oh yeah... Gluten-free, vegan, and soy-free Thanksgiving potluck. Some people might hear that and say, "What are you supposed to eat then?" My answer: "Absolutely delicious food that allows the group of us to remain in peace and harmony with our bodies."

This was a gathering of mostly coworkers, past and present, from The Steeping Room and close mutual friends on the Sunday after Thanksgiving. While all the food that evening was free of gluten, soy, and animal products, it's not because the group of us as a whole need to eat that way. Most of us are gluten-free, many are vegan, and some are soy-free. The combination of dietary constraints was just the greatest common divisor that would allow all of us to celebrate Thanksgiving, each other, and not have to worry about or fear the food in front of us.

The following are pictures from that evening. The food, the friends, the family.

Some of my favorite ladies.

The hosts: Heather & Conor

Orange-Infused Roasted Beets

Quinoa Pilaf with Dried Fruits & Nuts

Mediterranean Kale & Chickpea Salad

Sheperd's Pie with Lentils & Corn

I was only able to take pictures of roughly half the food. My compulsive need to photograph food was a bit at odds with everyone else's need to eat. While everything was delicious, favorite dishes that just put it over the top for me were the green beans in white wine vinegar, gravy made from almond milk, cornbread stuffing with cranberries and sage, and a slightly sweet quinoa pilaf with fruit and nuts.

I only had 3 of these plates. Honest.

And even though I would rather save room for more food than save room for dessert, there were quite a few who had contributed desserts. And making desserts that are gluten-free, vegan, and soy-free? That's a mighty tall order. So it was particularly important for me to honor their efforts.

And while I know all about failure and the 'A for Effort' look someone gives me when trying a baked good that came out less well than planned, there was absolutely no need for that here. People who weren't gluten-free were exclaiming how good the desserts were without qualification. For me, that's always the best compliment, and it was well deserved that evening.

Zucchini Muffins arranged into a Christmas Tree (not an arrow).

Snickerdoodles (made using a recipe courtesy of Little Edie)

Chocolate Chip Coconut Cookies

Sweet Potato Chia Pudding Parfait. Recipe Below!

Afterwards, we all played "Apples to Apples," and for those of us who lasted until the bitter end, the "Michael Jackson Experience." People kept asking me if I was drinking, and the hopeful way in which they would ask was amusing. Maybe it's because they were hoping that I didn't actually act that silly sober. But combine good friends, good food, and an excess of sugar for someone who normally shies away from dessert, and you have a prime recipe for shenanigans. There was really no way around it.

86 Oranges.

Photobooth Time!

*******

Now as promised, here's the super simple recipe for the sweet potato chia pudding I used in the parfaits. I drew inspiration from two different recipes, Pumpkin Pie Chia Pudding Parfaits from Angela at Oh She Glows and the no-bake filling from Iris's grainless squash pie at The Daily Dietribe. I had made both recipes, and in discussing them with friends and coworkers, people eyes' would always widen and their ears would perk up at the mention of "chia pudding." So I definitely wanted to make that one of my contributions to the potluck.

As mentioned in the previous post, the parfaits incited plate licking and requests for seconds. So beyond enjoying this recipe myself, it was a delight to watch others enjoy it as well. And hopefully after reading this, you'll be able to enjoy it, too.

Vegan Sweet Potato Chia Pudding
(GF, DF, V, rSF, SF)

1 teaspoon chia seeds
1 teaspoon ground flax
1 teaspoon whole psyllium husk
3/4 c non-dairy milk
(1) 15 oz can of pureed sweet potato
1/4 c maple syrup
1/2 teaspoon GF vanilla extract
1/2 teaspoon ground cinnamon

1. Combine chia seeds, flax, and psyllium husk with non-dairy milk (I used unsweetened coconut milk beverage) in a small bowl. Whisk mixture vigorously and then allow it to sit for at least 5 minutes.
2. In a separate bowl, combine sweet potato, maple syrup, vanilla extract, and cinnamon. If using pumpkin or squash instead of sweet potato, you may prefer to use more maple syrup.
3. The chia, flax, and psyllium milk mixture will have thickened and you will notice the chia seeds suspended throughout the milk. Fold this into the sweet potato mixture.
4. Cover tightly and chill for at least four hours. The mixture will continue to thicken and become more pudding-like in consistency. The longer you leave it, the more pudding-like it becomes.
5. Serve either on its own, garnish it with whipped cream and toasted nuts, or layer it with cake or cookies to make a parfait or trifle.
6. Makes 6-8 servings.

Fiber roll call (L to R): flax, chia, & psyllium

Mix to incorporate and then chill.

The finished pudding. No frog eggs here. :)

Now in looking at the ratios and ingredients, one might think, "Is one teaspoon of chia really enough to call something a 'chia pudding'?" It is much less than is called for in other recipes out there. But for me, it just comes down to texture and what I personally prefer. When immersed in a liquid, chia seeds have a wonderful capacity to absorb that liquid and create a gel-like substance, and thus the "pudding." But if you use too much, you're left with something that is very similar in both appearance and mouth-feel to a mass of frog eggs.

I learned that the hard way. Yummm... [cough, cough]

But undeterred, I continued to tinker with the recipe, swapping out some of the chia seeds for ground flax and psyllium husks. And soon enough, I found the dessert I was searching for.

In the original pictures, with the parfait served in the oh-so-stylish plastic party cups, I had repurposed a loaf of cinnamon swirl banana bread that had dropped onto the countertop and broken apart. It wasn't pretty, but it still tasted amazing. So waste not, want not, right?

I've heard of drop cookies but 'drop cake" is a new to me...

And in the pictures using the wine glass, I layered the sweet potato pudding with an orange spiced teff cake and a crown of Soyatoo soy-free Rice Whip. After taking the pictures, I gave it a taste and in addition to eyes widening and ears perking up, my tastebuds absolutely sang. Like, 'Aretha' sang. So, soon I will also be sharing the teff cake recipe with you. Just have to make it a few more times. :)

Here one moment...

...gone the next.

*******

Looking back, not only on this gathering, but on the gluten-free, dairy-free Thanksgiving from last year, the common thread was the feeling of security and trust. Thanksgiving is an opportunity to show those you love how much you care and value their presence in your life. And through making all these accommodations, it was our way of taking of each other and expressing our appreciation, gratitude, and love.

Birds of a feather do flock together. :)

Thanksgiving 2011: Part 1

2011-12-03T14:00:00.000-06:00

Thanksgiving this year was exceptionally busy. Not that I'm complaining - it was just surprising how dense that fourth Thursday of November suddenly became. On Sunday, I didn't have any concrete plans, figuring I'd just wing it. But by Wednesday, I had committed to being at four different places in two different cities. Alas, I have always been an overachiever.

First up was Operation Turkey in downtown Austin. It's an annual event where hundreds of volunteers gather to make and deliver thousands of Thanksgiving meals to the city's less fortunate. It's a wonderful cause, and when my friend, Kylie, asked me to join her, I thought, "Why not?" But to be completely honest, when my alarm went off at 7:30am Thursday morning, sleepy, grumpy Jonathan was cursing happy, agreeable Jonathan. But I am a man of his word, so after finally escaping the warmth of my bed, I made my way downtown.

Cars waiting to receive boxes of Thanksgiving meals to deliver.

The line of volunteers wrapping around the block and up the street.

I had never been to an Operation Turkey, and I only had a rough idea of where it was being held. But as soon as I turned up Sixth Street and saw the line of cars two blocks long with their flashers on and the line of people snaking around the corner, I knew I was in the right place. The sheer amount of people there made me happy and glad to be able to help in some small way, regardless of the fact that I am not a morning person. I am a helping person, and that's what Operation Turkey needed.

A finished Thanksgiving meal packed and ready to share.

Next stop was San Antonio, where my good friends Rob and Sciovahn and their two beautiful children (aka my"foster family") were having a lunchtime Thanksgiving gathering. On Monday, Rob had engaged me in Facebook chat regarding my Thursday plans. He wanted me to come down and surprise Sciovahn, Fiona, and Sammy, 'the giant baby.' How could I possibly say "No" to that?

So mum was the word as I made the familiar drive back down to San Anto. To catch you up and explain why I call them my "foster family," from April to July I had lived with them while rehearsing and performing Terrence McNally's "Corpus Christi." So much happened in those four months, ranging from the birth of Sammy (the aforementioned 'giant baby'), the history-making run of the show, and the break that allowed me to finally start The Canary Files. In the months since, while I had hoped to be less of a stranger, work and acting commitments intervened. So I saw this as a beautiful opportunity to visit a family that had given me so many reasons to be thankful.

There are three things I won't forget about that gathering. First, the way both Sciovahn and Fiona screamed when I walked in the door. Next, discovering that 'giant baby,' in fact, means 'giant baby.' And three, the Beatles' greatest hits playing in the background and Fiona exclaiming, "How could anyone not like the Beatles?" Wise words from a five-year old.

Meet Princess Fiona.

Think there's enough food?

Ladybug Fiona, Sammy, and Sciovahn. FYI - he's 5 months old.

It was awesome to be back in the house, and even though there were dozens more people there who I didn't know and a huge spread of food that was mostly off-limits to me, I felt like belonged. I was just so happy to simply be there and be a guest at their Thanksgiving.

Picture this x 4.

While I didn't have much variety on my plate, I did eat a LOT of turkey, duck, vegetables, and fruit salad - probably more than I should have given the impending drive back to make it in time for the next gathering. So food coma Jonathan said his goodbyes with multiple hugs to his "foster family," and got back on the road. By the way, a belly full of turkey and more than an hour's drive while the sun is setting is not smart. Just saying.

I was accompanying Amy, one of the owners of The Steeping Room, to the next gathering at her friend, Elizabeth's, house. I had been asked to provide dessert, so I made a quick stop at home to change and pick up the cake, and then it was off to pick up Amy.

It was a much smaller, more intimate gathering than the one I had just been to. It was just Elizabeth, her husband, Colin, their daughter, Tesla, and Amy and I. Amy had given them the heads up regarding my dietary constraints, so Colin, the chef of the house, made sure that just about everything was safe for me to eat. And beyond safe, it was delicious and so appropriate given the season. The sound of silent, concentrated eating at our table of foodies spoke volumes. The caramelized brussel sprouts were my favorite, though I have to admit the lightly blanched green beans with toasted almonds and fresh garlic gave them a run for their money.

Making friends with Jackie, their domesticated gentle giant.

Canned cranberry sauce done two ways. :)

Only x 2 this time. Had to save room for one more party.

I was nervous when it came to the final course, wondering if my contribution would hold up given the bar that had been set. But when Tesla finished off not only her plate but her mother's as well, I had my answer.

Having learned my lesson from the drive back to Austin, I consented when Colin asked if we wanted to stay and play Rock Band. While I'd heard a lot about Guitar Hero and Rock Band, I'd actually never played either game, so my curiosity was peaked. But when "Lucy in the Sky with Diamonds" started playing and I learned that it would be Beatles Rock Band, it felt like too much of a coincidence. Apparently, the Beatles and Thanksgiving go together.

I laughed to myself as I recalled what Fiona had said earlier.

Hazelnut Banana Cake garnished with Spiced Ambrosia Apple

Around 10, it came time for me to depart for the final Thanksgiving destination that day, so I passed the drumsticks off and Amy and I said our goodbyes. And after dropping Amy off, I made my way across deserted highways to the east side and the home of Brian, one of my coworkers, and his girlfriend, Laura. There was still a small group of people and still a surprising amount of food. Both of them are vegan, so when I saw an enormous half-carved bird on the table, I did a double-take, wondering if it was craftily made out of tofu. It turned out to be a giant chicken, which also made me do a double-take. The size of your average turkey, 'giant chicken' really means 'giant chicken.'

Even though I had insisted that Brian not go to any extra trouble to accommodate me, especially given the time I would be arriving, he counter-insisted on making most of the food gluten-free. Which I was extremely grateful for, because as it turns out I was still hungry.

I don't typically eat chocolate, but I had to make an exception for Laura.

I had yet another Thanksgiving meal of roasted root vegetables, pickled okra and cauliflower, Laura's raw cheesecake, and Brian's besan-encrusted tempeh with a red wine reduction and cashew cream sauce. Delicous, and even moreso because of the intentions behind it. And as I enjoyed my colorful plate of food, Brian passed around a platter of gluten-free and vegan oatmeal raisin cookies I had made. If people had seen all the plates of food I had eaten that day lined up next to each other, they would probably be both shocked and maybe more than a little disturbed. I have the metabolism of a bird and the appetite of a sumo wrestler, what can I say?

With the exception of Laura, we all had to be at work bright and early the next morning, so while were enjoying ourselves, the grown-ups within us acknowledged that all good things must come to an end. We all chipped in to help pack up food and clean up and then it was goodbye and off to our respective homes and warm beds. Looking at my clock as I got in my car, the reality sunk in that I had been going at it for 14 hours straight. But as bleary-eyed and exhausted as I was, I was still giddy from a day fit to burst with love, laughter, and sharing. And above all, gratitude.

*******

So that completes the whirlwind that was Thanksgiving Day. I still had one more party to go to that weekend: a gluten-free, vegan, and soy-free Thanksgiving party. But seeing how long this post already is, I figured I'd cut you some slack and break this post into two parts. So please stay tuned for the next installment, which will also feature a recipe for a Thanksgiving dessert that had people cleaning their plates and coming back for seconds.

Until then, have an amazing weekend and remember that while Thanksgiving may only happen once a year, every day is an opportunity to live a grateful and gracious life. Do your best to share that with the world around you.

Black Bean Hummus: Discovery & Gratitude

2011-11-30T10:00:00.000-06:00

Vegan Black Bean Hummus with crudite and hemp-corn chips

In the days following Thanksgiving, many blogs are featuring recipes that either 1) repurpose Thanksgiving leftovers or 2) help people cope with their eating remorse by being uber "healthy." I suppose today's recipe could fit into either camp, because it is quite healthy and I'm sure that some of you out there did have black beans for Thanksgiving. But even if it didn't, I'd still be sharing it with you, because above all, it is delicious.

It was inspired by my sister, Jessica. I like to think that I'm pretty resourceful in the kitchen, but I can't hold a candle to her ingenuity and unflinching ability to make nothing into something. She's my younger sister, yes, but she's really been a mentor to me when it comes to making gorgeous-tasting food and making it on the fly.

The first time I remember her making a black bean hummus was during my grandmother's 100th birthday in 2008. Reaching the century mark is a pretty big deal, so people from all over the world were visiting us in Michigan. There was a large party planned at the church, involving not only the congregation but the community and all the doctors who had helped her to "stay young" over the years, and then there was going to be a party at our house for family and close friends.


My grandmother in her Sunday best.

Extended family from all around the globe in our pink living room.

She left the next day for Hawaii, where she winters. Thus the leis.

I had flown in a couple of days previous, and with my mother and father frantically scrambling to organize all the guests, the menu-planning for the house party fell squarely into the laps of my sister and I. Of course, I wouldn't have had it any other way, but with just over a day to plan and cook, I was feeling a bit frantic myself.

Did I mention that my family is Filipino? Excuse the stereotype, but we eat a lot.

So while I'm sweating and scribbling down ideas and shopping lists, my sister is calmly pulling things out of cupboards and the refrigerator and she just starts cooking. Like nothing is up. I eventually settled into my sister's rhythm, trading hyperventilation for laughter, as we dug our heels in and prepped, baked, and cooked into the wee hours of the morning. We knew that we wanted to make hummus, but we only had one can of chickpeas. My sister's solution? Use black beans and lima beans and make a trio of hummuses. I'm so glad we had that problem, because it gave me the opportunity to broaden my horizons and taste some amazing hummus that wasn't made from chickpeas.

And hopefully after reading today's post, you'll have the same opportunity as well. :)

Vegan Black Bean Hummus

(GF, DF, V, rSF, SF)

25 oz canned black beans

1/3 c liquid reserved from can

2 cloves garlic, sliced

1 tablespoon tahini
1-2 teaspoons diced chile pepper (optional)

5-7 teaspoons fresh lemon juice

2 tablespoons evoo

1/2 teaspoon ground cumin

1/4-1/2 teaspoon ground chipotle

* if using an upright blender, I would recommend halving the recipe and making it in two batches.

1. Drain black beans, reserving 1/3 cup of the liquid. There should be approximately two cups of drained beans.

2. Add beans, liquid, sliced garlic, tahini, fresh lemon juice, and chile pepper, if you choose, to food processor. Pulse until all ingredients are roughly combined.

3. Switch to a low continuous setting and slowly drizzle extra virgin olive oil through the food chute. It is very important to drizzle slowly to help ensure a smooth, palatable texture.

4. Add cumin and chipotle (it's up to you if you'd like a little more "heat"). Pulse until combined.

5. Transfer to an airtight container and chill to allow flavors to come together. If you choose to season further with salt, try to wait until the following day. It will taste quite different (and in a good way).

6. Makes 4-6 servings.

I like to 'sandwich' the garlic and tahini between layers of beans. Not sure why.

Fantastic find at the farmers' market: genuinely hot poblano peppers.

The finished consistency - mostly smooth with a few delicious exceptions.

Midnight snack. See the emerald glints of poblano?

Hummus, in general, is a healthy food choice. A good source of protein, high in dietary fiber, and a natural source of antioxidants. Use it in place of mayo on sandwiches, as a dip instead of queso or ranch-flavored sour cream, or even as a 'dressing' for your salad (my personal favorite). And when you compare this hummus recipe with my classic recipe using chickpeas, this one calls for less olive oil and less tahini, making the black bean version even lower in fat and calories without sacrificing in the least for flavor.

Gorgeous local greens, pepitas, tomato, and hummus.

At the outset of writing this post, I was wondering, "How can I possibly tie this into Thanksgiving?" And I honestly drew a blank, grasping at straws as I fell back on, "Well, it's delicious!" But as I wrote more and more about the initial inspiration for this recipe, I realized that it was all about Thanksgiving.

Giving thanks for my beautiful, strong grandmother, who raised me as a child and instilled so many of the values that make me the man I am today. Grateful for my sister, for being more than just a sibling and feeding not only with food, but with passion and creativity. And so blessed to have a family that is grounded in love, faith, and compassion, who supports me in my pursuit of happiness, regardless of the route.

Life has a funny and often unexpected way of reminding us how blessed and fortunate we are. Listen closely.

Canary Tip: Best Intentions and How to Prepare for Them

2011-11-26T13:49:00.000-06:00

"I heard you have a cast member who is gluten-free."

"Yes, we do. Jonathan is gluten-free."

"Well, he's in luck! I made some cookies especially for him and they're gluten-free."

"Really? Wow, he'll be so happy. What flour did you use?"

"Just white flour. No wheat flour at all. They don't taste gluten-free one bit."

********

That was a dramatic recreation of a conversation between a volunteer and the company manager during a show I did last year. She obviously meant well, and just the fact that she was donating food for the actors was already above and beyond. But if it hadn't been for the company manager asking that simple question about flour, I could have become sick and extremely bloated from just a nibble of one of those cookies. And given the fact that 1) this show, Metamorphoses, took place in water and required the cast to be in swimsuits a majority of the time, and 2) I am not a nibbler, it would not have been a pretty sight.

But alas, the show must go on.

For those of us walking the path of dietary difference, whether by choice or necessity, this is quite a common scenario. Weddings, catered events, eating out, potlucks, and basically any gathering that brings a variety of people together with a variety of eating habits will always carry an element of risk for us. And no matter how strongly we want to believe that something is safe to eat, neither the best of intentions nor the blindest of faith can eliminate the possibility that a dish touted as gluten-free, dairy-free, vegan, refined sugar-free, etc., may, in fact, not be.

So especially during the holidays, when families and friends gather together and the spirit is in the air, there will be many well meaning gestures and hosts going above and beyond to ensure everyone has a good time. And ranging from favorite childhood dishes, devilish desserts, to the urge to smile and nod when someone's maternal/paternal instinct compels them to heap your plate with food well outside your dietary constraints, you may also be confronted by an obstacle course of temptations.

And while one alternative would be to avoid these challenges altogether and isolate yourself from family and friends (I used to be a pro at this), another alternative I would suggest to you is to confront the challenges and to "mainstream" yourself into these gatherings. And while from the outside this can appear to be a dilemma between missing out on the social and familial aspect of the holidays and compromising your diet, at the heart of it it's not that way at all.

The following are some tips I've learned along the way to help set yourself up for success in these situations.

Contingency Snacks. A snack can serve the dual purpose of tiding you over as well as preventing you from making rash decisions in the name of hunger and low blood sugar. In the context of holiday gatherings, should you arrive at the party and discover that eating the food provided may not be the wisest decision, while it may be disappointing, it doesn't mean you have to leave immediately. You have a backup plan that will allow you to still have access to both friends and family as well as a clean diet. This is the "lite" version of the next tip.

Bring Food to Spare. Building upon the snacks idea, if you're attending a potluck, bring something for everyone to share plus a little extra kept separate just for you. This allows you to contribute to the festivities while still ensuring that you have something you know you can eat that can be kept safe from cross-contamination. A few years ago, I remember making a large batch of roasted garlic hummus for a party. Upon arriving, I set it down next to the other dips along with a bag of gluten-free chips and went to remove my coat. Unfortunately, in the twenty seconds it took me to do that, a group of people had already descended upon it armed with pita chips and water crackers to dip directly into the hummus. While I was happy that others were enjoying what I had brought, it taught me a valuable lesson about sharing.

Ask Questions. Empower yourself to seek knowledge to better help you remain within your dietary constraints. Do your best to communicate clearly and concisely and avoid asking questions from a place of anxiety or panic. For example, saying "Would you mind telling me what you used to make your mashed potatoes? I am gluten-free and dairy-free and want to make sure it's safe for me to enjoy them." can be much more helpful than saying, "You didn't use milk or anything with wheat did you? I am allergic to dairy and gluten and get really sick when I eat them." If you're curious about ingredients or preparation, most people are more than happy to share that information if they feel like they may be in a position to help. And even if you don't know someone first-hand, see if you can find someone you do know who can ask on your behalf or at least make the introduction. You may know what's right for your body, but you can't do it alone, particularly in these situations.

Avoid Assumptions. If you can't find answers to your questions, avoid making them up. Even if you're 90% sure that something doesn't contain something you can't eat, there's still that shade of doubt that could potentially compromise your diet.

First Out of the Gates. Once you've learned all that you can, see if it's possible to be one of the first people through the line. I learned this tip from reading Shauna James Ahern's "Gluten-Free Girl." This is not to make yourself appear more important or hungrier than others. It's just to help you avoid cross contamination in the situation that someone decides to use the serving spoon for stuffing in the potatoes, double dips their cracker, dresses all the turkey with gravy, etc.

Make Peace with the Word "No." You may hear it a lot during these gatherings when investigating whether or not something is safe to eat. Another phrase you may encounter is "I don't know," which pretty much equates to a "No." While they may be disappointing to hear, do your best to avoid becoming frustrated or upset. Chances are slim to none that the people making these dishes actually meant to exclude you. And if it wasn't intended personally, there's no reason to take it as such. And on the flipside, you may also be in the position of saying "No" more frequently than you'd like. Someone may really want you to eat more or persuade you into trying their award-winning ten-layer purple carrot cake. And though they may give you puppy-dog eyes or even appear offended when you decline, if you simply explain that you cannot (as opposed to will not) eat what they are offering you, they will understand. You can say "Yes" to the love behind those best intentions, but you don't have to say "Yes" to food or drink that may disrupt your wellness.

Value Willpower. Beyond hearing "No" and saying "No" to others, you will undoubtedly have to say "No" to yourself as well. And while it's common to encounter those who begrudgingly acknowledge their dietary constraints, willpower does not have to be about deprivation or "losing out" on something. When you say "No" to yourself, if it comes from a place of saying "Yes" to health and increasing your chances of enjoying the holidays, then undermining that by "cheating" doesn't make much sense. If you remain true to yourself and the eating practices that promote harmony within, than you won't be cheating yourself of opportunities to find harmony around you, in the smiles, laughter, and cherished moments a camera can't capture.

*******

With Thanksgiving just behind us, you may be thinking that these tips are a tad late. But if anything, experiencing the holiday gatherings as someone who is food sensitive and not coming away unscathed is probably the best way to understand these tips and put them in perspective. The lemonade you can squeeze from lemons, if you will.

While the holidays are a wonderful opportunity to take care of others and demonstrate how much we care, we can sometimes forget about taking care of ourselves. And ultimately, that's where it all begins. Only you can take care of yourself and decide what's best for your body, mind, and soul. And that is a powerful and wonderful responsibility to have.

In the countless choices we encounter on our life journey, only we can make them count.

Red Lentil and Acorn Squash Soup

2011-11-21T07:15:00.001-06:00

Hearty Red Lentil and Acorn Squash Soup

The holidays wouldn't be complete without hot soup. Of course, I love hot soup any time of year (even here in Texas), but when the weather starts to cool and the days start to shorten, there's something even more special about it. The way it feel like it's "sticking to the bones," fortifying the body against weather and sickness, bringing warmth within.

Featuring carrots, winter squash, and red lentils, today's recipe takes full advantage of the fall season. It's amazing how enriched and vital the body can feel when eating in accordance with nature and the different growing seasons. Add that to the fact that this soup accommodates nearly all dietary constraints and is low in fat while high in flavor, and you have a beautiful, warming addition to any holiday spread that everyone can feel welcome to eat.

Hurtling towards Thanksgiving, when many of our best laid plans can quickly shift to emergencies and high drama, I offer a low fuss and simply delicious soup for Thanksgiving recipe #4.

Vegan Red Lentil and Acorn Squash Soup
(GF, DF, V, rSF, SF)

1 c red lentils
3-4 c cold, filtered water for soaking
2 c acorn squash, cubed
1 c yellow onion, finely diced
1/2 c carrot, sliced
1 garlic clove, sliced
1 teaspoon hot chile pepper, diced (optional)
1 tablespoon coconut oil, for saute
1 teaspoon paprika
4 c warm stock or water
2 tablespoons nutritional yeast
salt and pepper to taste

1. Rinse red lentils and then cover with cold, filtered water. Allow them to soak for 1 hour.
2. Cut acorn squash in half lengthwise. Scoop out seeds from one half and place cut-side down on a plate and microwave for two minutes. This will make it much easier and safer to remove the skin and cube. Allow it to cool.
3. Further cut half into eighths and slice away skin carefully. Cut squash into roughly 3/4" cubes to make approximately two cups.
4. Peel one large carrot and slice to make approximately 1/2 cup. I like to slice on the bias, but that's just me. :)
5. Slice one garlic clove. And if you would like some added heat, dice just a touch of chile pepper. I used a small poblano that had a similar spice to that of a jalapeno. I removed the seeds and ribs and diced approximately one teaspoon's worth.
6. Warm coconut oil in a large pot over medium heat. Add onion and saute until just translucent.
7. Add sliced garlic and paprika and saute for one to two minutes until aromatic.
8. Add carrot, squash, and chile pepper and saute to incorporate all ingredients.
9. Add soaked lentils and warm stock or water to pot.
10. Raise heat to just bring the mixture to a boil and then immediately reduce heat to a low simmer. It is important avoid letting the soup boil as this will adversely affect the texture of the squash and lentils. Skim any foam that has accumulated on the surface.
11. Cover and allow to simmer over low heat for 45 minutes.
12. After this time, the squash should be fork tender, the carrots should be softer, and the red lentils will have broken down. To achieve a smoother texture and appearance, simply give the soup a few healthy stirs to break the lentils down further. Add nutritional yeast and season with salt and pepper.
13. Makes 4-6 servings.

Let's make soup!

Microwave first to make prep easier and safer

Nutritional yeast: one of my new favorite ingredients

Most red lentils soups I have had have been pureed, and that was honestly my intention when first making this soup. But after tasting it and thoroughly enjoying the creaminess of the red lentils against the gently yielding vegetables, I found I actually preferred it more hearty and rustic. Definitely one to stick to the bones. But if a smooth soup is what you're craving, by all means, take an immersion blender to it or blend it in batches in a food processor or upright blender. The soup will be fairly thick to begin with, so if going the smooth route, add more stock as needed and then season again if needed. Serve it the day after making for best flavor.

Garnished with toasted pumpkin seeds and served with gluten free, vegan cornbread

May this soup prove not only warming, but comforting, to both you and your guests this holiday season. And amidst the frenzy and stress that this week may bring, do your best to remember what you are thankful for and keep that at the forefront of your mind. A well-planned party or perfectly executed food is wonderful, but at the end of the day, it is those blessings and those people that truly make Thanksgiving special.

Cranberry Compote

2011-11-17T04:00:00.000-06:00

Cranberry Compote with Blueberries and Ginger

When I recall cranberry sauce from family gatherings in Michigan when I was younger, I remember a red, gelatinous mass in the shape of a can. I bet you know exactly what I'm talking about. Sometimes it would be broken up into jiggly shards, but usually they would just slide it straight from the can into a small bowl and park it next to the turkey. While it wasn't appetizing in the least, I was fascinated as to why something that appeared more akin to a science experiment was such a staple during the holidays. And perhaps out of sympathy for the person who brought it or just being an opponent of wasted food, I would always extract a spoonful from it and attempt to "spread" it on my turkey.

While I didn't particularly enjoy the flavor, the syrupy-sweetness, or the texture, I eventually came to find it strangely comforting. Whether it was thought of as good or bad, it didn't change the fact that it was always there. It was reliable - a constant. During my first Thanksgiving living in Austin, I even purchased a ceremonial can of cranberry sauce which I didn't even end up opening. It was just to have it.

Fast forward a few years to 2005 and spending Thanksgiving with a friend's family. I had spent the past couple Thanksgivings in Texas on my own, so I was grateful to him and his family for extending their hospitality to me, regardless of how the holidays made me feel at the time. I wanted to contribute something to the potluck, but they assured me they had everything, from the turkey to corn on the cob to the can of cranberry sauce, covered. But knowing the lonely fate of that can, I decided that I wanted to actually make cranberry sauce from scratch, and I insisted on bringing it. And when I placed it next to the turkey and we all began to eat, it ended up being far from lonely, drawing rave reviews from everyone there.

So for Thankgiving recipe #3, I present to you a simple and beautiful take on cranberry sauce.

Cranberry Compote
(GF, DF, V, rSF, SF)

10 oz whole cranberries
1 handful blueberries (~2 oz)
1 c fresh orange juice
1/2 c unrefined sugar
1 teaspoon finely minced ginger
1 teaspoon orange zest

1. You can use either fresh or frozen cranberries and blueberries. If using fresh, rinse thoroughly.
2. Combine berries, fresh orange juice, and unrefined sugar in a small saucepan and bring to a simmer over medium heat. This will take about five minutes; closer to ten if using frozen berries. Be careful to avoid letting the mixture boil over. Also, when the cranberries begin to pop, try not to be alarmed.
3. When the popping begins to slow, add ginger and zest. Reduce temperature to low heat and continue cooking for about five more minutes.
4. Remove from heat source and allow to cool. Cranberries naturally contain a good amount of pectin, so as the mixture cools it will continue to thicken significantly.
5. Makes roughly 2 cups.

No substitute for fresh squeezed

Ready for the stove

Finished and continuing to thicken as it cools

Most recipes for cranberry sauce call for twice the amount of sugar, and indeed, when I first made it, that's how much I used. But in all that sweetness, you can lose the characteristic flavor and tartness of the cranberries. Using raw coconut palm sugar, I found that half a cup was plenty sweet. But acknowledging that my idea of "sweet" is not really sweet at all to most, feel free to adjust the sugar ratio to your preference. Other potential adjustments to make this recipe your own include adding ground spices like cinnamon or allspice, using different juices or even champagne, or incorporating chopped nuts or other fresh fruits.

And beyond serving alongside the turkey during the holidays, there are also a variety of ways to enjoy this cranberry compote year-round. I personally like to make nut butter and jelly sandwiches with it or spread it on waffles and pancakes instead of syrup. It's also killer spooned warm onto frozen desserts or mixed into plain yogurt.

Over baked chicken served with sauteed Chinese broccoli

On gluten-free raisin bread with peanut butter

May this recipe bring comfort, contentment, and blissful smiles to your next holiday gathering.

Mashed Rutabagas Rock

2011-11-15T00:56:00.001-06:00

Mashed Rutabagas

I am lucky to work at a job inhabited by so many foodies. And between the seasonal offerings of the kitchen to the everyday "water-cooler" conversation between co-workers that frequently gravitates towards food, it's an endless source of inspiration for me. I'm constantly tearing off pieces of paper and scribbling down recipe ideas throughout the day. Unfortunately, it's a double-edged sword, as my desire to cook and bake far exceeds the time and resources needed to follow through with it. But alas, excessive inspiration, while annoying and certainly frustrating, is not a bad problem to have. And on the bright side, since these recipes have usually been stuck in the gray matter for so long, when I finally find/make time to make them, I have a pretty clear idea of what I'd like to do.

Today's recipe is a great example of that. A few weeks ago, I had mentioned to Lauren, a fellow GFDF canary at work, that I was going to make mashed sweet potatoes. When she asked me if I'd ever mashed rutabagas, that stopped me in my tracks. My first thought was, "What do rutabagas even taste like?" These conversations always happen mid-task in the hustle and bustle of waiting tables, so as she walked away she yelled over her shoulder that I should try it. And that was how the seed was planted.

Random recipe ideas stuffed into my server book

To answer my own question, rutabagas taste quite similar to parsnips or turnips with a sweetness not unlike that found in cabbage or broccoli. It's not a surprise when you consider that rutabagas actually resulted from a cross between a cabbage and a turnip. So the next question might be, "Why would I want to mash something that tastes like a combination of those things?" And I have to admit that as I peeled and chopped the rutabagas, eating a sliver of it raw, I was curious with a dash of doubt.

But to say I was surprised would be an understatement. Enamored might be closer. :)

So without further adieu, here's Thanksgiving recipe #2.

Mashed Rutabagas
(GF, DF, V, rSF, SF)

2 lbs rutabagas
2/3 c unsweetened non-dairy milk
2 tablespoons vegan butter
1 tablespoon apple cider vinegar
1/8 teaspoon ground nutmeg

1. Wash and peel the rutabagas. Cut into quarters lengthwise and slice into pieces roughly 1/4" thick.
2. Transfer rutabaga into a medium saucepan and cover with cold, filtered water and bring to a boil.
3. Boil for 8-12 minutes, or until fork tender. You will notice the color of the rutabaga shifting from a pale to a bright yellow.
4. Strain cooked rutabaga and transfer to a food processor. Of course, you can feel free to mash by hand or use a food mill or ricer.
5. Warm unsweetened non-dairy milk and vegan butter. I used coconut milk beverage and a soy-free vegan butter.
6. Turn the food processor on and gradually add the warm butter and milk mixture to the rutabagas. Be sure to keep the food tube partially or fully open to allow for steam to escape.
7. When all of the warm butter and milk mixture has been incorporated, add the apple cider vinegar and nutmeg. Pulse until just combined.
8. Makes 4-6 servings.

Peel and chop

Bright yellow after cooking

No need to overmix - more "smashed" than mashed can be great

I was honestly floored when I first tasted what I had made. The tile of this post actually refers to a Twitter post I shared in that very moment. I had loosely based this on an old favorite recipe for mashed potatoes from the dairy days, and it far exceeded any expectations I had, which is my favorite kind of surprise. It had a wonderfully smooth texture, not unlike whipped potatoes, and the natural sweetness countered by the tang of the apple cider vinegar was smile-inducing. I love my mashed potatoes, don't get me wrong, but I would happily eat mashed rutabagas in their place any time. And just like the previous Thanksgiving recipe, this recipe is low in carbs, especially when compared to potatoes, making it a great option for both the food-sensitive and health conscious at your holiday gatherings this year.

Garnished with burnt shallots

Thank you, as always, for reading. More Thanksgiving recipes on their way!