I’m slowly adjusting to my new surroundings and time change, I wanted to share this salad and make an introduction. After I made this salad, I couldn’t stop eating it. My favorite vegetable to roast is cauliflower and combining it with a bit of roasted red pepper, quinoa, and a cilantro dressing is surprisingly amazing in that the flavor of the cauliflower is strong and doesn’t get lost in the salad. I opted for no cheese, but I think that goat or another type of crumbly cheese would be perfect.

And now for the introduction:

On top of this salad, today’s post is kind of awesome. Pinterest improved pins to make it easier to find the information you’re looking for, and Naturally Ella is among the first to have better pins from its site. Like many of you, I became smitten with the Pinterest to save recipe ideas and inspirations, and now I’m excited to have more useful pins for updating recipes. I think it’ll make discovering new recipes easier and will provide for a better display of recipes as well.

I’m excited to say that Naturally Ella is one of the first sites to introduce better pins on Pinterest. You can check it out by pinning the recipe from this post. I was among the first to see these more useful pins in action, and it’s going to make finding, searching, and saving recipes so much easier (and hopefully inspiring you even more to get cooking!)

If you want to find out more, be sure to check out Pinterest’s blog post about the changes. 

I had all intentions of sharing a recipe on Friday but as often happens, some-what controlled chaos ensued and I’ve been a veritable wreck. We were able to pick up all of my stuff from the shipping company, went to lunch with my parents, and set in to start unpacking on Friday. I laughed to myself as I was unpacking the kitchen only because I never thought I would say I had too many cupboards (a nice problem to have). I’ve cried numerous times for any number of reasons and cursed IKEA more times than I can count (both in and out of the store). I got bit by a dog on Saturday morning (I’m fine, my dog is fine- it was just a kerfuffle at the dog park) and instead of enjoying the farmers’ market, I was relegated to the urgent care. I went grocery shopping to fill my cupboards with all the basics (it felt good to start over- I think I’ve had some items in my cupboards for longer than I should have) and started setting up my office, my own space.

Life is good and I’m home with M.

Thank you for all your kind words and warm wishes during this transition. I’ll be back tomorrow morning with a recipe and an exciting introduction.

I find myself feeling slightly nostalgic before I’ve even left. I wandered through my parents’ house today staring and studying all the unique things they have tucked away into every nook and cranny. I’ve found myself spending the majority of the past two days talking with everyone, saying good-bye, and hugging just a little tighter. I know I’ve talked a lot about the move, partially because I’ve had a lot of time to talk about it and partially because this is a rather large step for me. I’ve always been within three hours of my family, even though I’ve floated around 5+ times from different areas, jobs, and schools and while everyone understands what an amazing opportunity this is, there is a hint of sadness that hangs in the air (even for me). I’ve never had a life plan or big goals (shocking, I know) and I’ve moved with the wind, seizing opportunities as they came. For the most part the wind has been more of a breeze, floating me around Illinois, but this time it was a gust that is pushing me into uncharted (exciting) territory.

I carried my camera around today, snapping photos to give myself a visual reminder. With all the floating, I’ve always loved my parents’ house. There is a certain amount of magical quiet that comes from living on a lake, outside of town. The light always seems to shine in perfect streaks through the window and the calm of the water always helps me find my center.

For now, these photos can serve as a centering reminder as I begin my new journey.

I took my car to get the two new tires I needed before we hit the road on Wednesday and was feeling a bit relieved/frazzled/all-over-the-place as I had just turned the keys in to my apartment. My feelings were made apparent to the guys at the auto place when I couldn’t get the door open to get inside the building only to realize, I wasn’t pushing down the lever to release the lock.

Once inside, the guy behind the counter asked me for details about the car and then about myself, which would normally be fine. Except, when he asked for my address, I just stared blankly at him.

My address. I thought to myself, I’ve turned in my keys, so my apartment isn’t my address. I almost gave him my parents, since that was technically where I was living for five days, but that felt rather odd. I had a brief passing moment of panic as I felt slightly without a home. The poor guy looked utterly confused as time passed on a question people would normally know by heart. I finally spit out my California address.

As he continued to fill out the paperwork, he asked me what was in California. I have my repertoire of answers I normally give to that question but I responded with the only answer I had at the time: home. Home is in California.

I’m deeming this week the week of salads on the site. I’ve been preparing for the road trip by whipping up large batches of salads to use what was left in my parents’ house before they left as well. This salad is actually another “take two” recipe where I make up a large batch of one part of a meal and use it across two. While it’s normally a sauce, this salad is a continuation of the curried cauliflower topping I made for the pizza I shared last week. The cauliflower makes for the perfect cold salad topping and is just lovely with the quinoa.

There are quite a few things I could tell you about my mother in honor of Mother’s Day but I think the main theme of them all is that she’s pretty darn awesome. So awesome, in fact, she’s about to make the 30 hour car ride to California with the dog and I in my tiny car. She’s always there, supporting me in any all my goals, aspirations, and crazy ideas. Everyday I remember how wonderful it is to have her and my grandmothers in my life (and I’m marrying into a family that also has amazing, strong women.) All of whom I love and look to as such positive role models.

Happy Mother’s Day to all the wonderful mothers in my life. XO

[It only seemed appropriate to share this recipe today. This is my mother's perfect french toast that I've been waiting to share- it's always one of the many highlights when I stay at my parents' house. It's golden brown, a nice crust on the outside, and soft on the inside. I've tried to come close with other methods but the heavy cream/coconut oil makes it.]

Basic French Toast

 

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Ingredients

• #ingredient#

Instructions

1. #instruction#

#version#

{Happy Weekend, eat pizza.}

Curried Cauliflower Pizza

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

Author: Erin Alderson

Recipe type: Dinner

Serves: 3-4

Ingredients

• Dough:
• ¾ cup warm water
• 2½ teaspoon yeast
• ¼ cup honey
• 2 tablespoons olive oil
• ½ teaspoons salt
• 1½- 2 cups whole wheat pastry flour
•  
• Cauliflower
• 1 tablespoon olive oil
• 1 medium white onion
• ½ small head cauliflower
• 2-3 tablespoons good Curry Powder
• 1- 1½ cups low sodium vegetable broth
• ½ cup full-fat coconut milk
• 4-6 ounces shredded mozzarella cheese

Instructions

1. In a bowl of a stand mixer, combine the water, yeast, and honey- stir with a wooden spoon until yeast is dissolved. Let sit until yeast begins to activate, 5-10 minutes. Once yeast is ready, add in oil, salt, and 1 cup of flour. Turn your mixer on low with the dough hook on and let mix, scrapping down the sides as needed. From here on out, add 2-4 tablespoons of flour at a time, letting the dough mix for a bit until adding more flour. When the dough starts to come together, continue to let the mixer run for 1-2 minutes and adding more flour until your dough has pulled away from the sides of the mixer. Remove from the mixer and place in a warm spot. Brush with oil and let rise for 1 hour.
2. Preheat oven to 375˚ and with a pizza stone placed in the lower third of your oven (you won’t use it now but you want it to heat up with your oven.)
3. Heat olive oil in large pot or skillet. Dice onions into chunks and add to skillet, sautéing until soft. Chop cauliflower into bite-size pieces and add to skillet along with curry powder. Cook for 1 minute.
4. Stir in 1 cup vegetable broth and ½ cup coconut milk. Bring to a boil, reduce to a simmer, and let cook until cauliflower is tender and sauce has thickened into a pizza-sauce consistency. Add more broth or coconut milk if needed to thin down to have a sauce. Taste occasionally and add curry powder or salt if needed.
5. Once your dough has double in size and cauliflower is cooking, turn up your oven to 500˚. Return to your dough and punch it down. Let rise for 20 more minutes.
6. Roll the dough out onto a surface covered in cornmeal (I used a large wood cutting board put some of you may have a pizza peel.) Roll it out to the size of your pizza stone.
7. Brush 1 tablespoon of oil over rolled out crust and smear cauliflower mixture onto pizza. Sprinkle cheese on top and slide pizza into the oven.
8. Bake until crust is golden, 10-15 minutes depending on oven.

Notes

This recipe was inspired by a similar pizza I had at my favorite local pizza shop in Galesburg, IL (Baked). The flavors can change greatly depending on the curry mix you use. I highly recommend experimenting!

3.1.09

I wrote a quick post on the Wooden Spoons Blog about perfection and with an example from this recipe. No, this recipe and photos are not perfect, far from. I feel that occasionally I fall into this rational where I begin to sink into a, “if only I had this” mentality. If only I had that camera, if only I had that kitchen, if only, if only, if only. I say it all the time when I’m on pinterest.

I began to ask myself why: Why was I in this mentality? Considering I’m a trained musician, I think the answer is a fairly obvious one. The rational is engrained. I can’t begin to count how many times I’ve heard, “practice makes perfect” because we are always striving for a perfect performance. When that doesn’t happen, the “if only” statements come out: “If only I practiced more or if only my reed didn’t suck.”

As mentioned above, I’ve carried that mentality over to everything I do. My photography is a constant stream of “not good enough” and “if only” statements and while perfection in photography is a little more personal, it still feels like it’s there.

Why am I writing this? I made these spring rolls from odds and ends that were left over in my apartment. They were so pretty, that I knew I wanted to share but I realized that my photography space had been converted to a makeshift desk, all of my dishes were packed, and my apartment looked like a big gust of wind came through and displaced everything (and if I’m being honest, even without moving my living spaces occasionally look like this).

I managed to scoot my computer equipment out of the way enough to put a background up and had one cutting board left out. I started snapping photos and looked at my screen to see photos I rather liked. Then I pulled back, saw the scene around the photo,  and started to laugh. Here I was staring at good photo that is surrounded by utter mess and chaos.

I think in way, perfection needs to be thrown out and replaced with growth. I’ve always liked the term growth because it implies that there will always be room and always be movement while perfection implies that there is a level at which one has achieved the ability to stop growing. With photography, it’s always trying something new whether it be a different angle or different light source.

This also works with cooking. My friend asked me the other day how I come up with recipes and it’s something I’ve thought a lot about because I didn’t grow up cooking. In fact, when M and I started dating, I was horrible (there use to be evidence of that on this blog but I’ve since pulled those post into drafts for my own personal reminder). But, I continued to learn, follow recipes, and experiment. I never settled and continued to grow in my ability to cook and be more comfortable in the kitchen.

Life happens, sometimes in crazy ways. I may never have any of the kitchens on pinterest I’ve lusted after or the fancy new camera that is a bit out of my price range, but that doesn’t mean I should stop trying to grow. In fact, I take my current haves and make them a challenge to do the most growing. There should never be an end goal, just a journey of growth.

This meal was my last full meal with all of my family before I head out to California. Without question, my favorite times are those when I am surrounded by good food, family, and friends. I felt like this meal was a sort of “thank you and I love you” for everyone that gathered. Everyone who has always loved and supported me through all of my crazy dreams and aspirations. While the time nears to move, I’m feeling even more blessed to have spent so much time with all the people I hold so dear. For me, it only seems right to show my love through food.

Going Away Dinner (with Cucumber-Feta Quinoa Salad)

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Author: Erin Alderson

Serves: 5-6

Ingredients

• 2 cups cooked quinoa (I used a mix of red and black)
• 1 large cucumber, cut into ¼” thick half moons
• 1 bunch green onions, diced
• 8 ounces feta
• ¼ cup olive oil
• ¼ cup balsamic vinegar
• 2 tablespoons honey
• 3-4 handfuls baby spinach (*optional)

Instructions

1. Mix together quinoa, cucumber, green onion, and feta.
2. In a jar with a lid, shake together olive oil, vinegar, and honey. Pour over quinoa, mix well, and let sit until ready to serve.
3. If making into a spinach salad, toss with spinach just before serving.

3.1.09

The Full Meal:

A rough take on these stuffed shells. One pan with ricotta/spinach and one pan with grilled chicken/ricotta.

Strawberry Swirl Cheesecake  (I made a simple stawberry sauce and swirled it in before baking and then toped with extra).

Whole Wheat Garlic Twist (a riff on the these rolls)

Grilled Garlic and Lemon Asparagus.

This Quinoa Salad.

I walked into the car dealership where I get my oil changed and said, “I’m here for my appointment,’ feeling quite proud that I made it by the time. I’d just been frantically running around town trying to take care of a few items and grab some coffee before heading to my appointment. These days are full of to-do list that seem only to grow.

The lady looked and me, slightly bewildered, and questioned, “Ashley?” I too started looking confused until the guy down the way chimed in, “Erin,” as I was unable to comprehend how my name wasn’t on the list, and therefore unable to answer.

“Oh, your appointment was yesterday.”

Story of my life right now.

For those days when full meals just aren’t there, I have recipes that shouldn’t even be considered a recipe. Cook a little asparagus, crack a couple eggs and cheese on top, and done: dinner (or breakfast!)

Asparagus and Eggs

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Author: Erin Alderson

Serves: 1

Ingredients

• 5-6 stalks Asparagus
• 1 teaspoon olive oil
• ¼ teaspoon salt
• 2 eggs
• ¼ cup goat or blue cheese (*optional)
• Pepper to top

Instructions

1. Heat olive oil in an 8″ cast iron skillet (or regular skillet) over medium heat. Cut off ends of asparagus and add to skillet along with salt. Shake skillet to coat asparagus and cook until tender, 4-5 minutes.
2. Spread asparagus out and crack eggs in the center. Sprinkle cheese over asparagus and eggs. Cover and let cook until egg whites are firm and yolk is done to desired consistency.
3. Serve with freshly cracked pepper.

3.1.09

This is a celebration breakfast.

Classes end today, my apartment is fairly well packed for the move next week, and I’m meeting deadlines for a few projects I need to finish before I leave. I feel with all of that, a dutch baby smothered with maple strawberries is the perfect way to celebrate.

If you really want to celebrate, make the dutch baby and add a bit of bourbon to the strawberry topping!