January 10, 2014
You know you’re doing alright with healthy eating when you open the fridge and your leftovers consist of cooked quinoa, chickpeas, and extra batter from these sweet potato-carrot-apple cakes. I’m lucky enough to naturally enjoy eating (and taking the time to cook) all these foods over the processed, fried and fast foods inundating our supermarkets and restaurants. But where I don’t have such an easy time is my unrelenting sweet tooth…. will it ever go away?!
Healthy eating is also much easier when you already have prepared foods on hand – like leftover quinoa, chickpeas, and veggies that are ready to be tossed into a salad the minute you decide you are starving for lunch. Sounds a bit like me today! Sometimes my leftover concoctions turn out to be not as appetizing as I’d hoped, but this was one that magically combined so nicely that I had to write up the recipe to share with you – and so that I can make it again!
Sometimes I find it hard to eat salads as often in the winter. Cold and crunchy just doesn’t do it for me when it’s 14 degrees out! This salad was nice because I put a warm pan-fried veggie cake on top of spinach and arugula (rather than lettuce which does not stand up well under something hot) along with reheated quinoa and chickpeas and some fresh veggies. A warm, hearty and filling wintertime salad – perfect.
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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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November 21, 2013
This is one of those times when what you happen to have in the fridge goes into the oven and what comes out is unexpectedly awesome. [Along with being unexpected, I was unprepared and had to make do with my iPhone as a camera and dim, yellow kitchen lighting..]
All I wanted to do for dinner was roast some brussels sprouts, just plain and all by themselves, because I hadn’t had them yet this fall and I love them. But when I go to search on the internet “how to roast the perfect brussels sprouts,” all these exciting things come up. Maple brussels sprouts with bacon, brussels sprouts with apples and walnuts… now my creative juices started to flow a bit. I didn’t have an apple, but I had big red grapes. No bacon, but leaner Canadian bacon which would be delicious all roasted and crispy. Rosemary, because it’s my favorite herb in the fall and the bush outside our house is getting rather large. And maple walnuts, because I had just bought a large bag of walnuts for no particular reason, and candied nuts are such a fall thing [in my head at least].
I had a good feeling when I mixed it all up and put the pan in the oven. And 30 minutes later, the realization came that my brussels-sprouts-roasting had gone to ten new levels. I stacked my fork with each element to get a monster bite which included just about every texture, every flavor – sweet, salty, meaty, herby, nutty, charred – and tasted like cozy sweet fall on a fork. I wouldn’t have changed a thing.
At that point I realized this dish deserved a place on the blog, and then I spent too many minutes fooling with my iphone camera and ugly yellow dim lighting to attempt to do it justice in a photo. But just trust me, this dish tastes way better than it looks on here!
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November 14, 2013
Bring me to a pastry shop, and scones are just about the only thing that’ll get my attention. I’m not one to fall for those buttery, flaky filled croissants or tarts or really anything with a pie-like crust. But scones are in their own wonderful category of pastry. They’re like big fluffy cookie-biscuits, and I love everything about that.
Even with my love for scones, I never seem to justify buying one, knowing how butter and cream and sugar laden they are. Sounds great for a treat, but not quite the nutritious breakfast I’m going for.
I was inspired to experiment myself by way of a scone recipe on a bag of hazelnut flour. First of all, anything made with hazelnut flour is going to be divine, right? Not to mention there will also be currants, and together this goodness will be baked into scones? Gotta try it.
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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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August 15, 2013
Gazpacho and I have a thing this summer. How did I never see in it what I do now? I used to compare it to ‘just like drinking a jar of salsa – yuck!’, but now I see it’s so far beyond that. Light, refreshing, complex, pure, and wonderful. Like drinking my summer garden. For breakfast, lunch and/or dinner. Topped with herbed croutons, fancy ceviche, or nothing. I love it, and I love that it helps me keep any of my precious garden tomatoes from going to waste.
Working on an organic farm this summer as well as having 6 plants of my own to tend, you could say I’ve picked my fair share of ‘maters this season. And just look at all the varieties! Each has their own flavor, texture and purpose. Many are heirlooms, which are so flavor-packed and meaty they’re just crying out to be part of a mean BLT. I’ll admit some look pretty darn ugly on the outside. But it’s the inside beauty that counts, right?
I’ve made gazpacho (Spanish chilled tomato soup) maybe 6 times in the past few weeks, enjoying it as an on-the-go breakfast, as a cool refresher after working outside, eating bowls-full for lunch & dinner, and taking it to a cookout for friends to enjoy. Each time I make it is a little different, as I don’t follow a strict recipe and always use a mishmash of tomato varieties. But it’s hard to mess up too bad, unless of course you mistake jalapeños for bell peppers. Here’s my top secret recipe, now go put summer’s bounty to good use!
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August 8, 2013
This time of year I desperately look for any and every way to take advantage of our abundant garden, namely the tomatoes who are currently on a serious ripening rampage. It’s painful to watch an unused tomato go rotten on the counter, when in just a few months I’ll be dying to have one so juicy and fresh. Gazpacho, tomato sauce, salsa, more gazpacho, BLT’s, tomato-basil-mozzarella salads for lunch and dinner daily…… Not that I get tired of it, I just wish the tomato good-ness could be spread more evenly throughout the year!
While brainstorming other lunch-worthy uses for tomatoes, I thought of tabbouleh, and then I thought of the tabbouleh I had at a recent potluck (well, in June… Is it really August already?!) This light and refreshing herbal salad swapped out the traditional bulgur wheat for quinoa plus a good dose of mung beans, all together making one protein-packed, fiber-full, and vitamin-rich hearty salad.
Tabbouleh is easy because there’s no right and wrong ratios of herbs to grains or veggies, so it’s really just up to your taste. This recipe’s a keeper in my book, especially when it comes to putting all these summer garden veggies to use.
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