November 15, 2015
If I had to choose a favorite vegetable, it’d be winter squash. This time a year ago I was working at a little pumpkin market in my hometown – the farmer grew over 40 varieties of pumpkin & squash(!) – and right about now I’m missing my daily cucurbita intake and stocking up on my favorite varieties for the year to come.
It didn’t quite feel like squash season here in Austin until the past few nights when it got down to a chilly 55 degrees. Yes, time to leave the windows open and feel the cool breeze through the house at last.
These chilly evenings have also put warm, comforting curry on the mind, and soon after onto the kitchen table.
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April 22, 2015
“ Forget not that the earth delights to feel your bare feet and the winds long to play with your hair. “
One of my favorite quotes, by Kahlil Gibran.
I hope you play in the dirt today. Plant some flowers, work in the garden, sit under a tree, take your dog to the park, get some grass stains and fully appreciate all the earth provides us !
And then… eat something meatless (and tasty!), for the earth’s health and yours. I chose this sweet potato and red lentil stew because to me is just tastes, well, like the earth. The vibrantly-hued potatoes and peas provide a touch of natural sweetness, cilantro adds some grassiness and lemon brightens it all up like the sun.
It’s comforting, flavorful, and can pretty much be grown from your garden.
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February 26, 2015
The past few days have been good days for chili in Austin, with temps dropping below 32 in a city that does not know how to handle the cold. I figured I better take advantage of the fleeting cold weather the only way I know how – cook up a bubbling pot of hearty, warming goodness.
I’ve also eaten more bacon in the past month living in Austin than I have in my entire life. Bacon is not something I’d particularly like to be eating more of, but when the smell of bacon floods your house every time you walk in the door, it’s pretty irresistible…
This is thanks to my new flatmate, who enjoys bacon as his main food group, along with an avocado and sweet potato here and there.
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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 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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October 17, 2013
This is kitchari. Indian comfort food. A traditional Ayurvedic cleansing dish used for detoxifying and healing.
Grounding, calming, warming, balancing.
Kitchari can be made in infinite ways, but in its basic form is a stew/porridge-like mixture of split mung beans and grain warmed with spices and enhanced by vegetables. Perfect for giving your digestion a break while still providing the body with a nourishing and filling meal. And even more perfect now that it’s fall and the cold is starting to seep into my bones, when I desire nothing more than curling up on the couch with a steaming bowl of comfort.
In this specific recipe I use both whole and split mung beans for extra protein and fiber, but adding a grain like brown rice/quinoa/barley etc. to the mix is the traditional way and tastes just as well. Use whatever veggies you’re into or whatever can be found in the fridge; this time I felt like sticking to solid greens.
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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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