Blood Orange Beet Bowl

I got super lucky this week and landed a small stash of blood oranges from a neighbor. This happened to coincide with a craving for roasted beets, which I had already planned to make. Tired of my usual beet-goatcheese-pepita-oliveoil salad, I decided to merge these two heartbreakers into one bloody beet bowl. This is how it went down...

IN ADVANCE: I roasted the beets coated in a bit of olive oil and salt in a 350 oven for nearly an hour. This is sketchy, because I was cooking other things at the same time, on and off. It's an art. Not a science. Once out and cooled I slipped their dirty skins off. That sounds mildly sexual. Oh well. Then I cut them into 1" chunks a tossed them into a jar in the fridge for later.

NEXT: I prepped two small blood oranges by cutting the peel off with a serrated knife. I usually take the tiny pith core out too. I cut these into bite sized chunks.

AND THEN: I combined the orange pieces with 3/4 to 1 cup of the beets in a bowl, and grated (~ 2 teaspoons to 1 Tablespoon of) fresh ginger root right on top. Then a drizzle of honey, and a sprinkle of salt to bring out the full flavors.

Done! I think you could still safely add goat cheese, if you so desire. Or perhaps go super savory and do garlic instead of honey, and toss in some finely sliced red onion or shallots...

Beets produce the most perfect shade of magenta ever.

PS >>>>>>---------> Forgive my iPhonography, I was documenting on the fly!

Meatless Monday: Gary's T-Night Tacos

We did it again! Continuing on the New Year track we vowed to stay meatless on Mondays--even the Mister, who planned his lunch around Fresh-n-Easy offerings, and snuck in a chicken thigh at 11-something last night.

Tonight's recipe was awesome, and direct from Laurie David's Family Dinner cookbook. We are a taco-lovin, bean eating bunch so Gary's T-Night Tacos seemed a perfect match. Using two onions (Shhh!), black beans and the secret ingredients of maple syrup and tamari, this hearty filling made fantastic tacos (and burritos for the boys).

For toppings we used thinly sliced cabbage, fresh avocado, chopped tomato and cucumber, Greek yogurt and shredded cheese. Instead of the dressing suggested for cucumber salsa, I used a lime cilantro dressing I had already made for another recipe. The boys ate theirs without the dressing, but with most of the other toppings.

Max ate about 2/3 of his, Beck finished his off, and, well, the pan is now empty. I consider it a success!

Oh, and after dinner we got all cuddly and weepy watching this awesome cover (from some locals) of Edward Sharpe and the Magnetic Zeros "Home". Then, this great studio clip of the real deal...

Good Morning Granola

When trying to come up with this year's (okay, now last year's)  handmade holiday gift the boys expressed a VERY strong preference for cooking, versus crafting. Cool. In order to guarantee the "handmade"part of the deal, I came up with granola. Easy enough for kids to measure, stir, and add their own creative ingredients (and mine). Two factors came in to play on this recipe...ONE, I wanted a granola that I could eat without feeling guilty. TWO, it absolutely had to be inspired by the granola at my favorite bakery--Bread & Cie.

Martha Stewart FOOD helped with requirement number ONE. As for inspiration from Bread & Cie.? That's where the Corn Pops came in. It's not even that I had this cereal as a kid (I didn't) or that I crave it as an adult (I don't). It's just that Corn Pops bring a bit of whimsy and surprise to an otherwise quiet concoction.

GOOD MORNING GRANOLA makes 8 delicious cups

ingredients 4 cups old fashioned rolled oats 1 cup toasted wheat gern 1/2 cup flax seed 2 teaspoons cinnamon 1 1/2 teaspoons ground ginger 1/2 cup unsalted sunflower seeds 1/2 cup pepita seeds 1 cup chopped walnuts 1 1/2 cups Corn Pops 1/2 cup dried berries 5 tablespoons robust molasses 3 tablespoons maple syrup 1/3 cup olive oil 1/3 cup water

directions 1. Heat oven to 300 degrees with rack in center. In a large mixing bowl, combine oats, wheat germ, flax seed, cinnamon, ginger, seeds, and walnuts. In a small bowl, combine molasses, oil, and 1/3 cup water and pour over the oat mixture. Stir well until well coated. Spread evenly in two baking pans

2. Bake, stirring every 20 minutes or so for even cooking until dry and lightly browned--about 45 minutes. Let granola cool to room temperature, add Corn Pops and berries then store in an airtight container at room temperature for up to 1 month.

The boys were liberal with the cinnamon, and added dried cranberries. I threw in the pepita seeds for extra nutrients and crunch. We used olive oil instead of the recommended canola oil, and we added maple syrup because we had just watched Elf, and Elf puts maple syrup on everything....

In the end, we thought it was a huge hit. I even used it as a topping with Greek yogurt and our Orange Challah French Toast!

Eat Local, Buy Local, Grow Local

After clearing off my whiteboard and having some fabulous women tour my humble little studio I was reminded of the WPA initiative inspired prints commissioned by ReadyMade. My favorite of this group was by artist Chris Silas Neal, "Eat Local, Buy Local, Grow Local" which  you can download and print via ReadyMade*. I love the colors, the layers, his beautiful typography. More! More! More!

This topic coincides with my current affection for Michael Pollan-- The Ominvore's Dilemma, In Defense of Food, and his newest publication Food Rules...he writes here on the Huffington Post about eating with common sense.

*download no longer available

Pumpkin Ginger Pancakes

These Pumpkin Ginger Pancakes are THE breakfast hit of our house right now. I've been making them in double batches nearly every weekend for the past two months. I freeze the ones not eaten that day, and pop them in the toaster oven on weekday mornings. Personally I'm a huge fan of the ginger butter (that won't be a surprise to anyone who is already quite familiar with my ginger obsession). The boys can do without it and simply prefer honey or maple syrup. Best served with bacon, and a cup of hot coffee in a vintage boy scout camp mug (see above). Delish. Thanks to Sunset Magazine for the recipe.

Pumpkin Ginger Pancakes

PREP AND COOK TIME: About 45 minutes

MAKES: About 8 pancakes; 2 to 3 servings

1 cup all-purpose flour

2 tablespoons firmly packed brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 large egg

3/4 cup milk

3/4 cup canned pumpkin

1/4 cup plain low-fat or nonfat yogurt

2 tablespoons butter, melted

Candied-ginger butter (recipe follows)

Maple syrup

1. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In another bowl, mix egg, milk, pumpkin, yogurt, and butter until well blended. Stir egg mixture into flour mixture just until evenly moistened.

2. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with butter and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and gently spread into 4-inch rounds. Cook until pancakes are browned on the bottom and edges begin to look dry, 2 to 3 minutes; turn with a wide spatula and brown other sides, 2 to 3 minutes longer. As pancakes are cooked, transfer to baking sheets and keep warm in a 200° oven. Serve warm with candied-ginger butter and maple syrup.

Candied-ginger butter. In a bowl, with a wooden spoon, stir 2 tablespoons finely chopped candied ginger into 1/4 cup (1/8 lb.) soft butter (soften in a microwave oven on full power [100%] for 5 to 10 seconds). Chill until firm before serving. Makes about 1/4 cup.

Per pancake: 211 cal., 51% (108 cal.) from fat; 3.9 g protein; 12 g fat (7.2 g sat.); 22 g carbo (1 g fiber); 346 mg sodium; 58 mg chol.

Chocolate Banana Bread

Image Courtesy Sunset Magazine

I'm a very fortunate gal to have visited "the ranch" last year. Rancho la Puerta is the most amazing camp for grown ups. Of course, it's better known as a fitness spa, but let's face it...your typical spa does not offer morning hikes to an organic farm, craft workshops, drumming, Feldenkrais, and bingo night. From their own PR materials,

"We make healthy people healthier! You’ll return home stronger, with the healthful glow and spring in your step that comes from a vacation devoted to relaxation, good eating, learning, and exercise."

This is true, true, true. I've never been so genuinely blissed out and upon return, my skin actually DID glow! Erased quickly in a whirlwind of work-kids-reality. Sigh. Another time? You bet. After we sell our first born...

Okay, let's break it down. It's all about creating a healthful balance in our lives. Exercise, Healthful/Mindful Eating, Meditation/Spirituality/Reflection. La la la la la. Good. Now, one thing I love to implement is healthful eating! Cheers to any and all of the great recipes that come from that fabulous kitchen. This is a new staple in our house, and I hope you enjoy it too.

P.S. I have to get judgy here for a minute. A woman posted this on her blog, and KILLED the recipe by ADDING a bunch of sugar (both white and brown!) "because it wasn't sweet enough". Trust me, it doesn't need it!

CHOCOLATE BANANA BREAD

Time: 1 1/2 hours, plus at least 1 hour to cool.

From Sunset Magazine:

This dense, moist bread, served to morning hikers at La Cocina Que Canta, tastes so chocolaty that you'd never guess it's made with prune purée instead of butter. It's adapted from Cooking with the Seasons at Rancho La Puerta by Deborah Szekely and Deborah M. Schneider.

Yield

Makes 1 loaf (20 slices)

Ingredients

• 12 ounces pitted prunes
• 3/4 cup mashed ripe bananas (2 medium)
• 2 large eggs
• 1 cup all-purpose flour or whole-wheat pastry flour (or 1/2 cup of each)
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 1/2 teaspoons baking soda
• 1 cup chopped walnuts
• 1/2 cup banana chips, coarsely chopped
• 1 cup semisweet chocolate chips

Preparation

1. In a small saucepan, bring prunes and 2 cups water to a boil over high heat. Reduce heat and simmer, uncovered, until prunes are very soft, about 20 minutes. Drain.

2. Meanwhile, preheat oven to 350°. Lightly butter a 5- by 9-in. loaf pan and line bottom with a piece of parchment paper cut to fit.

3. In a food processor, whirl prunes and bananas until very smooth. Add eggs and whirl to combine.

4. In a large bowl, sift together flour, cocoa, baking powder, cinnamon, and baking soda. Stir in banana mixture until evenly moistened. Stir in nuts, banana chips, and chocolate chips. Scrape the thick batter into pan and spread level.

5. Bake bread until a toothpick inserted in the center comes out a little chocolaty but not gooey, 45 to 50 minutes. Loosen bread from pan with a knife and invert onto a rack. Remove parchment. Turn bread right side up and let cool at least 1 hour before slicing.

Shortcut: Substitute 12 oz. (1 1/2 cups) unsweetened prune baby food for the pitted prunes, and omit water and cooking in step 1.

Nutritional Information

Nutritional analysis is per slice.

Calories:174 (41% from fat)

Protein:3.5g

Fat:7.9g (sat 2.7)

Carbohydrate: 27g

Fiber:3.2g

Sodium:153mg

Cholesterol:21mg

Deborah Szekely and Deborah M. Schneider, Cooking with the Seasons at Rancho La Puerta, Sunset, FEBRUARY 2009

Pump Up the Jam

Blackberry...Apricot...Strawberry...Rose Tree...

Christmas in July! Today I received a big box of homemade jam. My mom rocks the homemade jam. Someday I will take the time to learn the Art of the Jam. In the meantime I will treasure and hoard these jewel like jars of sweet goodness.

Oh! And to make it a true twenty-first century care package she included a starter library of relationship books. Five, to be exact. The jam really sweetened the deal.

SoCal Sunday Dinner

In honor of this fabulous SoCal weather (79 degrees) we're cooking up some fish tacos tonight. I ran across this recipe in Domino last summer, and immediately whipped up a serious batch of the watermelon margaritas. {Outstanding!} Now is the time to try the tacos. The only thing is, my heart lies with a red cabbage slaw from a defunct restaurant of Madison, WI. Tacqueria Gila Monster was the most sophisticated yet simple Mexican food I've ever had. Nothing compares. To my knowledge only three recipes from this restaurant are floating around...the slaw, a tomatillo sauce, and a cactus mushroom soup. Three cheers for my alma mater The Isthmus, for reminiscing this lovely food memory in a 2007 post by Linda Falkenstein. I made this slaw at the boy's Fiesta Birthday a few years ago, then promptly lost the recipe. Found it!

Red Cabbage Slaw

1 head red cabbage
1 pound carrots
1 bunch cilantro
1/3 cup freshly squeezed lime juice
1/3 cup apple cider vinegar
2 tablespoons salt
1 tablespoon ancho chili powder

Quarter and core red cabbage. Slice thinly by hand or in food processor. Peel and grate carrots. Chop cilantro. Toss all ingredients. Let stand one hour before serving. Toss again. Serve as a garnish for tacos, as a side dish for sandwiches, or as a picnic salad. Makes 3-4 quarts.

From Jill Watson, Taqueria Gila Monster Restaurant.

We'll see if I have as lovely a photo, and if the children eat ANY of it.

Trim the Fat

Yee Hah! Again, I'm trying to be more thoughtful about my (our) spending. We need to cut back (wallets and waistlines), and I have lots of room to improve in this area. Especially, I find it very easy to justify extras at the grocery store. Okay, yes, I'm a foodie. And I can be a real food snob. And I'm really conscious of organic, trans fats, HO's, bleached flour, refined sugar, whole grains, etc. etc. etc. But since it's FOOD, it's okay. I was taught, if you are going to eat it, then fine, buy it. No crap. And don't waste it. I seem to put food (all kinds) into a "needs" category rather than a "wants" category. Especially briney garlicky olives, creamy goat cheese, dark chocolate... Very creative, huh? I came across this tidbit, and it seems like a nice place to start...

Supermarket impulse buys: Put any items that are not on your shopping list in the shopping cart's child seat. Before checkout, choose just one item from the child seat. If you find a great bargain, take something off your list to accommodate the good deal.

Are you cutting back? How?

I Heart Brussel Sprouts

Indeed, I love brussel sprouts. I just found this recipe and I can't wait to score some pancetta to get my brussels on. This is perfect winter food, and I'm glad the boys refuse to eat them because then there is more for me and hubby. Damn the grams in this recipe. I need a translation.

From the Blog: Sweet Paul

500 g brussels sprouts, cleaned and cut in half

200 g pancetta, cubed

2 tablespoons olive oil

50 g almonds

salt

pepper

Heat the oven to 200C, 380F.

Place brussels sprouts, pancetta, oil and almonds in an oven proof baking dish.

Bake for about 20 minutes, or until the brussels sprouts are al dente and the pancetta is golden.

You need to stir every 5 minutes so that the fat from the pancetta covers the sprouts.

Take it out, taste with salt and pepper.

Serve warm.