January 6, 2014
Happiest new year to everyone! Hope you are staying warm and happy and healthy and are ready to enjoy everything 2014 brings…. I have some pretty big ventures planned this year so I sure am :]
I know I didn’t post any holiday treats this season, but that doesn’t mean I wasn’t indulging in them the whole month of december (see christmas cookies below….)
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October 29, 2013
After a lovely two-week adventure through Italy with my mom and sisters this fall, I came up with one solid piece of advice to future travelers out there:
Don’t ever go to Italy if you plan on being on a diet. And here’s why:
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September 10, 2013
Snippets from an eventful and tasty weekend…
An heirloom rainbow, all from the organic farm I work on.
Another Saturday market. Selling our never-ending heirloom tomatoes and the beginning of our fall harvest — sweet potatoes, acorn squash, rutabaga greens, beet greens & radishes.
Forrest & I at a family-friend’s lovely wedding on Cold Saturday Farm in MD. The big stone farmhouse behind us used to be a hospital during the Civil War.
Cute and functional wedding favors!
My first attempt at buckwheat granola – and it is crunchy! Perfect in a bowl of kefir and peaches because it doesn’t get soggy so quick like other cereals. I used hello veggy’s recipe and subbed tahini for the nut butter for an earthy sesame flavor. mmm :)
My weekend concluded with an end-of-summer potluck up on a hill at my neighbor’s farm. Delicious, healthy food, a beautiful sunset, and chatting with good friends until the only light left was the stars. Hoping to make this the first of many seasonal farm dinners!
Hope everyone’s having a happy week : ) -mich
September 5, 2013
This is my happy place. Carova Beach, Outer Banks, NC. Once a year I get to be here with the best company for two weeks of laughter, play, sun, salt, relaxation, sandy doggies and lots of good cooking. Oh, and it also involves my birthday, so cake and fancy drinks are always part of the shenanigans.
My 23rd birthday cake to celebrate this new year of life: a blueberry cornmeal cake with lemon curd – neufchâtel frosting. I thought up the flavor combination when blueberry season was just beginning and had been craving it ever since. So when the day came, I handed the special job over to my boyfriend and supervised carefully to make sure he made it exactly how I imagined :) He did great, topping it off with a decorative blueberry swirl. Thanks Forrest!
*Note: my birthday was in July; I am just now realizing I never got to posting this cake recipe which needs to be preserved forever and ever. And I’m reminiscing of those wonderful two weeks at the beach. Summer, don’t go so fast!
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August 21, 2013
I’m finding my eating habits to be more and more in tune with the seasons as I grow older. Except for chocolate, which will always be in season to me.
Growing up in a rural area and seeing everything around me blossom, fruit and die in cycles with the seasons has certainly made me aware, as has working on an organic farm, having local food so easily available, and tasting the difference between sweet corn grown 2 miles away versus sweet corn from the opposite coast in the dead of winter. Although it’s been hard to learn that I can’t have it all whenever I want it, anticipating the summer months and watching my edible garden grow makes in-season produce that much more special. It’s like my mom used to say when I asked why she couldn’t make her amazing Christmas cookies all year long — “because then they wouldn’t be so good!”
Now it allll makes sense.
The good things are certainly worth waiting for, especially when it comes to juicy sweet corn, heirloom tomatoes and zucchini in the summer. I enjoy this dish as soon as the first sweet corn arrives at the market and for as long as the season lasts. It was one of my blog’s early recipes: Calabacitas con elote, or Mexican Zucchini with Corn. The past few summers we had enjoyed it as a side dish, but this year I’ve decided to take advantage of its versatility. The sautéed squash, corn and tomatoes are such a simple combination, but something about them simmering together in their ripe juices with a little fresh oregano gives the dish a rich flavor I can only describe as purely summer.
Lately we tried adding local pork chorizo from our neighbors at the farmer’s market, which was a delicious way to make a one-pot meal — and quite the rich & hearty one. For a lighter option you could add pulled chicken, taco-seasoned ground turkey or tofu, or black beans to the mix for a filling and nutritious entree. Another thing I want to try is using the veggie dish as a taco or enchilada filling or adding a little broth to make a summery soup. So many possibilities for this simple dish!
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July 9, 2013
The garden is thankful for the love we have shown it this year, and I am thankful that it is thankful, because look at this beautiful produce! This was our first harvest of squash, beginning of the tomatoes, first jalapeño, and finally decided to pull the garlic that’s been chugging along since last fall.
Along with taking a greater interest in gardening lately, my boyfriend Forrest and I decided to build 4 raised garden beds, fill them with nutrient-rich compost and soil, and surround the entire garden with a deer fence, overall providing a huge improvement in looks and prosperity.
It was a slow, cold spring, and I would stare out my window at the garden every morning, daydreaming about the day when it would be lush and thriving, out-of-control with tomato vines, when it would have too much fruit-producing energy for me to keep up with. And the day is here—it has been here for several weeks—but now we are getting deep into the heart of the summer harvest, when my basket is a rainbow like the photo above.
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June 5, 2013
I am about to write a post that came about from a trip to Five Guys and Subway. Never in envisioning my ‘healthy cooking blog’ did I think something like this would come up. But inspiration finds you in unexpected places, I suppose.
So here we were, my boyfriend and I waiting out the thunderstorm in a (particularly awesome) tavern before a great night of baseball: the Nationals vs. Orioles at the Nats stadium in DC. I had the thought of maybe grabbing a sandwich at Subway across the street rather than paying $12 for a greasy something-or-other in the stadium. Forrest was in, although he decided to go all in at the Five Guys next door. I admitted to him that I did love their fries—way back when I ate hamburgers—so he promised to share with me all the little fries I desired, as they stuff an entire brown bag full of them. What a treat!
The fries – their cajun seasoned ones which I had never tried – were greasy but delicious, with a much more ‘homemade’ taste than any other fast food fries I’ve had. And the cajun seasoning was just meant to be with them. I knew I’d be cooking up a healthier version as soon as I got home.
And that was that. Inspiration for my next recipe came to me from a greasy burger joint outside a ballpark. Although I love cooking and eating foods that are inherently healthy (kale salads, lentil stew, etc..) there is a great satisfaction that comes from ‘healthifying’ something that’s typically not so great for you. So here are some oven baked fries, smothered in Cajun goodness, thick and tender and crispy enough to rival any fast food joint.
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May 28, 2013
I really miss my falafel bar in Charleston. Can’t believe it’s been a year since my college graduation and FIVE years since I was a freshman, exploring and orienting myself around that amazing little city. A city with a wonderful, wonderful food scene. New restaurants were popping up on the narrow historic downtown streets every other day it seemed, having to compete in a food culture that demanded unqiue, eclectic, quality eats. And the day I saw the new Patat Spot Friet & Falafel pop up on one of the streets that ran right through campus, I was psyched. This girl is a falafel lover.
Plus this wasn’t just any order of falafel – you could get it grilled or fried, in a pita or on a bed of greens, and then head over to the ‘Garden Spot’ and fill your plate with over 20 toppings ranging from pickled beets to baba ganoush to tabouli. I surely did my best to keep them in business.
Anyway, just reminiscing about how great I had it back in the day. Now I have to make it all myself and provide all the toppings?! Ugh. Fortunately, making falafel is pretty simple and the finished product is so worth it. I’ve probably used a different falafel recipe every time and this combination of ingredients definitely makes for the best, as does soaking and cooking my own garbanzo beans. Much better texture and easier on the digestion. I also wanted to experiment with baking vs. pan frying — both turned out equally delicious. When the time came to serve, the only form of bread in my house was corn tortillas so… I made do with a falafel taco. Not bad! If you’ve got pita, by all means use it or serve over a bed of spinach or romaine with a 20+ topping salad bar, ideally ;)
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May 24, 2013
Cauliflower ‘rice’ has been on my to-make list for a long time, but for some reason I always imagined it being more of a time-consuming hassle than it is. Truth is, it’s much quicker than cooking rice! I know people are always skeptical of using vegetables in place of typically-called for ingredients, but I am not shy when it comes to this… beet and black bean fudge squares, anyone? :)
This dish is just like your typical fried rice, except that the “rice” is finely chopped up cauliflower for a super-nutritious, lower carb, higher fiber take on the classic dish. You can tell it’s not rice – the cauliflower bits resembling something more like couscous – but it acts like a base for asian veggies and sauces and soaks up the flavor just as rice does.
I have nothing against brown rice and I sure do love myself a side of it when I’m out, but it’s easy to eat way more than a serving size when they stuff an entire take-out container full of it.
Now imagine being able to chow down on a giant bowl of this fried cauliflower rice without one bit of guilt! I see it as a giant warm salad, cause that’s what it is – vegetables topped with a bit of protein and a light sauce. Yum. Now we can have the addicting Chinese carry-out taste, while actually feeling good about our health while we eat it.
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