On Friday I had an afternoon of “screw work.” I’ve been pushing myself on a couple of different projects and there are times when I can’t push more. I’ve been biking every day around lunch to help me get out of the funk but Friday was particularly bad. I headed out to run a couple errands, mainly to get random items for the house, and instead I ended up at Home Depot. I then spent from 1:00pm on building the boxes for my patio garden. I ignored my phone/emails and just worked.

By the time I was done, I was a hot mess covered with a nice layer of sweat, dirt, and saw dust but it was what I needed. I think that’s one of the greatest lessons I’ve learned so far about attempting to work from home: take breaks and get away (even if this means get away to your patio). After a month I think I’m starting to settle into a rhythm but there are some days I still feel a bit all over the place (like scheduling two meetings for the same time, forgetting about meetings, tripping up the white stairs with a cup of coffee in hand, forgetting about the laundry from two days ago, and other general “whoops” moments).

Pancakes help. Lots of pancakes. And maybe a few nachos for dinner. 

It’s only the middle of June and I’ve eaten my weight in summer squash. Their cheap price at the market and my new grill have primarily been the reason for my mass consumption. I’m sure by the time I actually have zucchini in my garden, I’ll have maxed out. But, that’s where these pancakes come in because really, I can eat anything smothered with maple syrup and butter. These pancakes from my summer ebook but were too good to keep hidden. Pancakes really are the perfect way to use extra zucchini!

Zucchini Bread Pancakes

 

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Author: Erin Alderson

Recipe type: Breakfast

Serves: 2

Ingredients

• Batter:
• 1 cup whole wheat pastry flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 tablespoon maple syrup
• 2 eggs
• 1 tablespoon walnut oil
• ½ – ¾ cup milk
• 2 cups shredded zucchini
•  
• Topping:
• ⅓ cup toasted walnuts
• Butter
• Maple Syrup

Instructions

1. Combine 1 cup flour, 1 teaspoon baking powder, ¼ teaspoon salt, 1 teaspoon
2. cinnamon, and ½ teaspoon nutmeg in a medium bowl. Give a stir and set aside.
3. In a separate bowl, whisk together eggs, 1 tablespoon of maple syrup, 1 tablespoon walnut oil, ½ cup milk, and 2 cups shredded zucchini. Pour in to dry ingredients and stir until just combined. Add more milk if consistency is too thick to pour.
4. Heat a skillet over medium heat. Take about ¼ cup of batter, pour on skillet, and cook for 1-2 minutes. Pancakes should bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through. Top with toasted walnuts, butter, and maple syrup.

3.1.09

Since I received quite a few questions about my continuation plans for the garden, I thought I would share. I had been waiting for a bit to continue the garden and yesterday I needed a break from work. So I spent the afternoon away from the computer, finishing the build for the four new boxes.

I had thoughts of not building the boxes and just buying pots but when I priced everything out, it was a lot cheaper for me to put the work in and I think they look nice. The four new, smaller boxes used the amount of lumber as the two bigger boxes putting the grand total for all six boxes right about $120 (not bad considering they are holding quite a few plants!)

I’m really happy with how they all turned out and am excited how my little back patio is coming together. The new plan is to grow larger vine plants in the top boxes (I saw a photo where people were growing zucchini and cucumbers up a trellis), medium plants and lettuces/spinach in the middle boxes (depending on the season) and reserve the bottom small boxes for herbs (I have two other pots still full of basil and cilantro too).

I’m even going to work on starting some fall plants from seed and rotate the plants when it gets closer to fall (and possibly build one more set of boxes!) Not bad for not having a yard!

(And no worries- there are holes drilled in the bottom of all the boxes to let water out!)

M and I have a dinner date last weekend thanks to some gift cards we had won recently. We’ve both been busy with work and projects that time spent together seems a bit few and far between. Gift cards in hand, we ordered up a storm. I don’t often order a mix drink. I’m usually a wine person with dinner (beer if it’s pizza or a burger joint) or I’ll order a good scotch (M’s doing). However, when I looked at the drink menu, this simple mix of bourbon, honey, and lemon sounded delicious.

And let me tell you, it was.

So of course, I set out to recreate the drink at home. The key is to have a good bourbon and a mild-flavored honey (I’ve been on a local honey taste-testing rampage recently- all so good but different). This drink can also go two different ways: sweet or tangy. It really just depends on the amount of honey used.

A perfect drink to cheers the weekend!

The other day, my fiancé and I had a serious talk about our eating habits. For a bit of time, he’s felt tired and rather lack luster. While we talked about what it could be, we came to the conclusion that part of it was diet. He’s the type of person who gets so enthralled with his work that he forgets to eat and when he does, it tends to be overloaded with bad carbs and starches. I also have a tendency to shy away from cooking most of my vegetarian main meals because I think he wouldn’t like them and instead stick with pizza, pasta, and whatever other carb-y thing I can think of. Our “everything in moderation” was becoming “everything in moderation with carbs for every meal.”

He started researching about his body type and what he talked to me about was adding healthy, lean protein into our diet through fish and chicken. (while I try and convince him beans and nuts are awesome too.)

And so, our evening meals are sort of a “his and hers” meal most of the time because even though I eat meat, I don’t eat it every day (reason why I still leave this site vegetarian). However, I thought it might be useful to some to show meals that could easy be meat free or not together, in the same meal.

I’ve been wanting a grill since I moved in and settled on going back to charcoal. I love the action of getting the coals lit, having a fire that isn’t controlled by gas, and having food that gets that perfect grill char. This marinade is wonderful for both chicken and veggies. I marinated the chicken separate from the veggies and then skewered everything right before grilling. (I have these skewers and I love them- no soaking wood ones, worrying about catching fire, or loosing your veggies)

Honey Mustard Veggie Kabobs with Garlic Quinoa

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

This marinade covered quite a bit of veggies and two chicken breast. If you are only doing veggies, you could cut the marinade in half and still be okay or just make extra veggies (always a plus).

Author: Erin Alderson

Recipe type: Dinner

Serves: 2-3

Ingredients

• Marinade
• ¼ cup spicy brown mustard
• 1 tablespoon honey
• ¼ cup greek yogurt
• ½ teaspoon pepper
• ½ teaspoons salt
• 1 clove garlic
• ¼ teaspoon smoked paprika
•  
• Vegetables
• 1-2 Zucchini (depending on size)
• 2 Peppers
• 1 large red Onions
• Handful of button mushrooms
•  
• Garlic Quinoa
• ½ cup quinoa
• 2 cups water
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ¼ cup basil, julienned

Instructions

1. At least four hours before, whisk together all ingredients for the marinade. Taste and add any extra of something you might want more of (like, I tend to me light handed on the salt in my recipes). Cut veggies into 1″ cubes and toss with marinade in a bowl. Bowl the bowl and refrigerate until ready to cook.
2. When ready, light grill. Using wood or metal skewers, add veggies. Place on grill and cover. Let cook for 3-4 minutes, then rotate. Continue this pattern until veggies are chard.
3. While veggies cook, rinse quinoa. In a pot, heat olive oil over medium heat and add minced garlic. Cook for 1 minutes then add quinoa. Stir, add 2 cups water, and bring to a boil, then reduce to a simmer and cover. Cook quinoa for 12 minutes then remove from heat and let sit, covered, until water is absorbed. Stir in basil.
4. Serve skewers over quinoa.

3.1.09

Sometimes, mostly always, simple is better. There are so many complicated cooking techniques that it’s easy to get lost in the “I can’t cook” mentality.

I came home from the farmers’ market and found that I had squished one of the beautiful apricots I bought (stone fruit, in early June! Oh my!) and set it aside to snack on later. As I put more stuff away, it dawned on my how perfect that apricot was for a topping. Nearing too ripe,  juicy, and extremely sweet. No cooking or extra sugar needed.

Of course it needed something to top: insert pancakes, barley pancakes to be exact. I’ve been playing with more flours recently and I’ve fallen in love with barley. It’s got a slightly subtle sweetness to it that gives a little extra to already sweet dishes. In the case of pancakes, the sweetness in the batter pairs perfectly with fruit and a lightly drizzle of maple syrup.

It’s the perfect weekend (or really any day) breakfast.

Barley Pancakes with Apricots

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Author: Erin Alderson

Serves: 2

Ingredients

• 1 cup barley flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 tablespoon walnut oil, melted butter, or coconut oil
• 1 tablespoon maple syrup
• 2 eggs
• ⅔ cup milk
• 2 ripe apricots

Instructions

1. Combine flour, baking powder, and salt in a bowl. Give a good stir to combine.
2. In a separate bowl, whisk together egg, maple syrup, oil, and milk. Stir in to dry ingredients, just until combined. Let batter sit while skillet heats. (If batter thickens too much to pour, add 1-2 tablespoons of milk to thin it down).
3. Heat a skillet over medium heat. When skillet is hot (if you flick water onto the skillet, it should sizzle), take a scant ¼ cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.

Notes

Can’t find barley flour? Try grind a bit in your coffee grinder (or if you have a high powered blender- that works too!)

3.1.09

]]> http://naturallyella.com/2013/06/10/barley-pancakes-with-apricots/feed/ 17 http://naturallyella.com/2013/06/10/barley-pancakes-with-apricots/ http://feedproxy.google.com/~r/NaturallyElla/~3/nQGs6HLfGVw/ http://naturallyella.com/2013/06/09/farmers-market-sunday-photos/#comments Sun, 09 Jun 2013 17:31:07 +0000 erin http://naturallyella.com/?p=14155 I finally made a trip to the Sunday morning market in Sacramento and to be honest, coming from a small community in Illinois, it [...]]]>

I finally made a trip to the Sunday morning market in Sacramento and to be honest, coming from a small community in Illinois, it was a bit overwhelming (mainly because I wanted to buy everything). I can tell I’m going to be spoiled with all the fresh produce and dairy.

There certain flavor combinations I go weak at the knees for. Chipotle and honey- I’m there. Curry and Coconut- uh, yes. Peanut Butter and Chocolate…

Peanut butter and chocolate. My favorite. I think this harkens back to my day of being a puppy chow addict and honestly, it wasn’t the powdered sugar or the crunch- it was the peanut butter and chocolate combination.

I was reminded of this combination when my mom and I stopped for a celebratory ice cream cone in Reno on our second day drive out to California. We were two hours away from finishing our 30 hour drive and it felt like time to celebrate, with ice cream. With so many options, I chose two scoops: chocolate and peanut butter.

A few days later, still craving ice cream, I headed to the store and noticed a company was selling chocolate ice cream with peanut butter ribbons. Uh, yes (says the girl that eats peanut butter straight out of the jar, every day). However, M and I both agreed that there could be a little more peanut butter.

So, I set out to make my own. This is some pretty intense ice cream. I was only able to eat one scoop at a time (it’s a wee rich but delicious) and hit the spot. I think this ice cream will definitely  be in my summer rotation

Chocolate Peanut Butter Swirl Ice Cream

 

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Author: Erin Alderson

Recipe type: Dessert

Serves: 3-4

Ingredients

• 1 cup heavy cream
• 1 cup 2% milk
• 1 vanilla bean
• 3 large egg yolks
• ¾ cup sugar
• 3 tablespoons natural cocoa powder
• 3 tablespoons semi-sweet chopped chocolate
• ¼ cup natural creamy peanut butter*
• 1 tablespoon honey

Instructions

1. Combine heavy cream and milk in a medium pot. Bring to a simmer and turn off heat.
2. While milk is heating, whisk together egg yolks and sugar until eggs are lighter in color and combined with the sugar. Whisk in cocoa powder.
3. Pour milk in a light steady stream in egg mixture while whisking constantly. Once all milk has been incorporated with the egg mixture, return to the pot and heat over medium low heat.
4. Continue to heat until custard base has thickened slightly and would coat the back of a wooden spoon. Remove from heat, pour into a container with chocolate chips and vanilla. Let sit for 5 minutes then stir in melted chocolate. Let cool in refrigerator.
5. Next, freeze according to machine’s instructions. While ice cream churns, stir together peanut butter and honey, then heat either in the microwave or in a small pot, until soft.
6. When ice cream has thickened, scoop out into your storage container. Using a bag with the end cut off or a pastry bag with a small round tip, swirl peanut butter into ice cream.*
7. Place in freezer until ice cream has hardened.

Notes

Notes *I used creamy no-salt, no-sugar added peanut butter. I think the salted peanut butter would also work great (or really, any peanut butter you have). If your peanut butter contains sweetener already, there is really no need to add the honey. **To make the swirl I did in the photos, once you do an initial back and forth swirl (like you were drawing a never-ending S), take a knife and run it perpendicular to your original swirl.

3.1.09

I’m afraid I have a berry problem. As I was stuffing my face full of fruit a couple days ago, I stopped and took in just how fruit is just perfect. I mean, it’s so naturally sweet, grows in so many places, and is really like a gift when you pick it. When I would go to the CSA, berries would be lucky if they made it home, or even to the car. I ran by the mentality of “pick 1, eat 2.” I love fruit and since I managed to miss strawberry season (this is what happens when you move growing zones), I’ve been grabbing berries, cherries, and really any fruit I can at the farmers market.

So really, this post is just declaring my love for berries (and an awesome way to use them for breakfast).

Steel Cut Oats with Roasted Berries

 

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Even though berries hit their peak during the hottest part of the year, I love making this warm bowl of oats topped with berries. I also find it’s perfect for those slightly chillier mornings camping. Feel free to substitute different berries depending on the time you make this. Raspberries, black raspberries, and strawberries also make a great addition to the porridge!

Author: Erin Alderson

Serves: 2

Ingredients

• Berries:
• 2 cup blueberries
• 1 cup blackberries
• 2 tablespoon maple syrup
• 1 teaspoon cinnamon
•  
• Oats:
• 1 cup steel cut oats*
• 2 cups water
• ½ cup milk
•  
• Topping:
• Maple Syrup
• Milk

Instructions

1. Toss together blackberries, 2 tablespoons maple syrup, and 1 teaspoon of cinnamon. Place in an oven safe pan and roast at 375˚ for 15-20 minute. Berries should have released juices and be soft. Remove from oven and lightly smash.
2. Lightly toast 1 cup steel cut oats over medium heat for 3-4 minutes. Stir in 2 cups water, bring to a boil, reduce to a simmer, and cover. Cook for 20-25 minutes until oats are tender. Add in milk and continue to cook for another 2-3 minutes.
3. Remove from heat, divide in to bowls and top with roasted berries, milk, and syrup if wanted extra sweetness.

3.1.09

This past weekend M and I participated in the national day of Civic Hacking here in Sacramento. Recently the mayor had declared it the “year of food” for the city and one of the challenges was to create an app that encourage people to eat more locally. When I saw the challenge, I immediately told M that we at least needed to go since it covered both our passions (coding and food). We took an evening and brainstormed to find ideas for an app that we could pitch and eventually stumbled upon an idea of creating a game/educational app that introduced people to a new item of local food each week (either through going to a restaurant that featured that item using local produce, going to the farmers’ market, or making a recipe using that locally sourced ingredient.) We pitched our idea Friday night and spent the next 24 hours working with a team of people who liked our idea enough to come work with us.

While we didn’t get as far as we wanted, we had an awesome team that ended up completing enough of the idea to win which means we now have support to continue to build this app (with the potential to meet with some local government officials to pitch the app even more). We couldn’t have been happier that two weeks after my arrival, we’re already able to jump in and start thinking of ways to make our new community better (through technology!)

That being said, I didn’t see much of my kitchen this weekend!

So instead, I thought I would pull a few recipes I created last summer. Last year I sold a little eBook on the blog of summer recipes and since I didn’t feel like putting it back up for sale again, I thought it would be nice to share some of my favorite recipes. Since being out in California, I think I’ve overate my share of berries (I can’t get enough). These doughnuts don’t have a strong berry flavor but I think they are just perfect.

Blackberry Doughnuts with Vanilla Bean Glaze

 

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Author: Erin Alderson

Recipe type: breakfast

Serves: 12

Ingredients

• 2 cup whole wheat
• pastry flour
• 2 teaspoon baking
• powder
• ½ teaspoon salt
• 2 egg
• ¼ cup walnut oil
• ½ cup milk
• 3 cups blackberries
• ¼ cup maple syrup
•  
• Icing:
• 1½ cup powdered
• sugar
• 1 vanilla bean
• ¼-1/2 cup milk

Instructions

1. Combine blackberries and maple syrup in a small pot. Cook until berries begin to break down, 8-12 minutes. Remove from heat and smash.
2. Preheat oven to 350˚ and lightly oil adoughnut pan.
3. In a medium bowl. combine 2 cups whole wheat pastry flour, 2 teaspoons baking powder, and ½ teaspoon salt. Give a good stir and set aside. Next, whisk together two eggs, ½ cup milk, cooked blackberries, and ¼ cup walnut oil. Pour into dry ingredients and stir until combined. Scoop into plastic bag and squeeze batter in to doughnut pan, leaving ⅛” clear from the top of each doughnut.
4. Bake for 12-15 minutes. Doughnut should spring back. Remove and let cool for 10 minutes. Scrap out vanilla bean into a small bowl and whisk in 1 1½ cup powdered sugar and ¼ cup milk, continuing to add milk until icing becomes drizzling consistency, Lightly drizzle over doughnuts and serve.

3.1.09

]]> http://naturallyella.com/2013/06/03/blackberry-doughnuts-with-vanilla-bean-glaze/feed/ 14 http://naturallyella.com/2013/06/03/blackberry-doughnuts-with-vanilla-bean-glaze/ http://feedproxy.google.com/~r/NaturallyElla/~3/XT0LvclCntk/ http://naturallyella.com/2013/05/31/pesto-millet-asparagus-and-soft-boiled-eggs/#comments Fri, 31 May 2013 16:03:25 +0000 erin http://naturallyella.com/?p=14109   Pesto Millet, Asparagus, and Soft Boiled Eggs   Save Print Prep time 15 mins Cook time 15 mins Total time 30 mins   Author: Erin Alderson Serves: 2-4 Ingredients Pesto 2 cups packed basil leaves 2 [...]]]>

 

Pesto Millet, Asparagus, and Soft Boiled Eggs

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Author: Erin Alderson

Serves: 2-4

Ingredients

• Pesto
• 2 cups packed basil leaves
• 2 clove garlic
• ¼ cup raw pine nuts
• ⅓ cup Parmesan cheese*
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
•  
• ½ cup millet
• ½ lb asparagus
• 1 tablespoon olive oil
• ¼ teaspoon salt
• 2-3 large eggs

Instructions

1. Rinse ½ cup of millet and combine 1½ cups of water. Bring to a boil, then reduce to a simmer. Cook for until water is absorbed, 15-20 minutes.
2. Light grill. Toss asparagus with olive oil and place on grill. Cook until lightly charring and soft.*
3. In a dry skillet, lightly toast pine nuts. Set aside and let cool slightly. In a food processor, pulse garlic. Add in basil, pine nuts, parmesan cheese, olive oil, and lemon juice. Pulse until well combined, adding more olive oil/lemon juice as needed.
4. Finally, bring a pot of water to a boil and reduce to a fast simmer. Add eggs and let cook for 5-7 minutes (5 minutes for runny yolks, 7 minutes for slightly firmer yolk). Remove and place in an ice bath for 60 seconds.
5. Toss together millet and pesto, spread onto platter. Top with grilled asparagus and serve eggs on the side.

Notes

Asparagus can also be roasted or cook in a regular pan. Parmesan is not vegetarian, leave out if desired.

3.1.09

 

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