theo peppermint stick chocolate chunk cookies

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Okay, so I know it wasn’t that long ago that I blogged about cookies. Or chocolate. Or Theo chocolate for that matter.

I’m due for a vegetable or main course or something that balances all the cookies you might already be eating this holiday season. BUT! Last weekend, I had the most incredible “foodie” weekend that I’ve had in months and that weekend included these cookies.

I just had to share. We’ll get to those.

The husband and I went on a bit of a “restaurant freeze” when we got back from France in late September. I really don’t recommend it. So when he offered to take me to dinner on Friday night at Cafe Juanita to celebrate my new job and moving to our new area, I more than jumped at an opportunity to put on a cute dress and have an evening out. Nevermind the beans soaking on the countertop for dinner. Those could wait.

We promised ourselves that we’d each just get a glass of wine and an entree and call it good. Those thoughts flew out the window when our server brought us a glass of complimentary Prosecco to welcome us. Good times were already flowing. The night was young and the table was ours.

Then! My cookbook club met over the weekend. The group is brilliant and diverse and fabulous. Here’s how it works: After choosing a cookbook to cook from, we each prepare a dish from the book and bring it to share. We try to focus on choosing seasonal recipes and using local ingredients as much as possible. Foodies cooking and coming together to eat and talk about food? I cannot think of a better way to spend my time. This month, our choice was “In the Kitchen with a Good Appetite” by Melissa Clark. She writes a food column called “A Good Appetite” in The New York Times.

Everything everyone made was fabulous. I made her Rich and Nutty Brown Butter Cornbread in my cast iron skillet using local corn that was frozen and saved for the winter. I love the stories the author tells before each recipe and how she often uses yogurt for baking, as I like to do. Balances the brown butter quite nicely, don’t ya think?

And then! I went to a holiday cookie exchange party. I didn’t have time to come up with something fancy with all that’s been going on with the move, so on the day of the party, I simply decided to whip up a batch of my mom’s chocolate chip cookies.

(Wrote down this coveted recipe in my best handwriting in 1996 when I was almost 12 years old.)

But, I pretended to be super creative with the cookies I brought by throwing a chopped up Theo Peppermint Stick chocolate bar into the mix. Genius, I tell you. I love a good gingerbread or frosted Christmas tree, but I think these are my favorite Christmas cookies to date. You just can’t go wrong with chocolate chip cookies. Especially pepperminty ones.

I wanted to keep these cookies pretty classic. They do have some whole-wheat pastry flour, but I didn’t go over the top with trying to “healthify” them. Sometimes I put quinoa in my cookies and sometimes I bake with browned butter. Either way, when it comes to desserts, I like to focus on using really good quality ingredients and truly savoring each delectable bite. Good quality, to me, means ingredients that have been grown and harvested in pure, responsible, and sustainable ways. Here, I strived to use ingredients that are organic, local if possible/fair trade if not, and haven’t been messed with too much. Ingredients that haven’t been messed with too much always taste the best.

If you aren’t able to find Theo chocolate where you live, you can certainly toss in some other peppermint chocolate here. Or try another holiday flavor. I have plans to make these with some spiced gingerbread chocolate or toasted coconut.

What foodie experiences have you stumbled upon lately?

theo peppermint stick chocolate chunk cookies // makes about 3 dozen cookies

 

my palette contains:

1 cup whole-wheat pastry flour

1 1/4 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon sea salt

1 cup (2 sticks) unsalted butter, softened

3/4 cup pure cane sugar

3/4 cup brown sugar

1 teaspoon pure vanilla extract

2 eggs

1 3-ounce Theo Organic + Fair Trade Peppermint Stick chocolate bar, chopped into small chunks

 

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. In a medium bowl, combine whole-wheat pastry flour, all-purpose flour, baking soda, and sea salt. Set aside. In a large bowl, combine softened butter, pure cane sugar, brown sugar, and vanilla extract. Beat with a mixer until creamy. Add eggs and beat again. With mixer running, slowly add flour mixture. Once incorporated, add chocolate and stir to combine. Drop batter by the spoonful onto prepared trays. Bake for 10 to 13 minutes, or until nicely browned around the edges. Cool on a wire rack.

whipped banana oatmeal

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Things are still a little out of sorts and every which way with the new place.

But, I’ve got the kitchen and living room in order, which means that I have a place to cook and a place to plop after a long day of unpacking and organizing. All is right in the world.

And I am positively loving being just one mile away from an adorable little coffee shop and a swanky wine bar. I am set for beverages in this new town.

I’ve been so busy unpacking that I haven’t had time to make my usual batch of granola to go with my morning yogurt. I could use a little something other than coffee and Theo’s Peppermint Stick dark chocolate to fuel me this week, so thank goodness oatmeal has stepped up to the breakfast bar.

Make that whipped banana oatmeal.

I was inspired by the idea over at Kath Eats Real Food several years ago and haven’t turned back to regular oatmeal ever since.

Growing up, I always thought oatmeal was bland and therefore, did not eat it. But in my older and wiser years, I’ve learned that just a few simple tricks take it to deliciousness. You see, whipping in banana naturally sweetens the grains and emulsifies things a bit, giving them incredible gusto and volume. Brilliant.

And toppings are a must.

Do yourself a flavor favor and promptly scoop a spoonful of peanut or almond butter onto the piping hot oats so it gets all melty. Then drizzle it with honey or pure maple syrup. To die for, people.

This recipe is just a base canvas for inspiration. I like to change up the toppings with the season. Here, I kept things simple with pumpkin seeds, toasted coconut, and some flax seed meal stirred in. But in the summer, I love fresh berries with a little creme fraiche and lemon zest. And in the fall, pears with spiced pecans or maybe some pumpkin swirled in. So many options! I don’t think I ever repeat the same bowl. And don’t even get me started on savory oatmeal – that’s a post for another day. Let’s just say that it involves a drippy egg, which is always a good thing at my house.

I make my oats with water and milk for a little extra protein and a little extra creaminess. You can try coconut, almond, or soy milk as well. Add more milk + water or banana if you like things even creamier and more voluminous.

Alright, I best get on to the closets if I want to wear something other than stretchy pants and an oversized sweatshirt for some events this weekend.

What are your favorite oatmeal toppings?

whipped banana oatmeal // serves 1

 

my palette contains:

1/2 large banana or 1 small banana

1/2 cup old-fashioned rolled oats

1/2 cup milk

1/2 cup water

small pinch of sea salt

1/4 teaspoon vanilla extract

1/2 tablespoon flax seed meal

pinch of spice, such as cinnamon or nutmeg

scoop of nut butter, such as peanut, almond, or sunflower seed

drizzle of honey or pure maple syrup

other seasonal toppings as you see fit

 

Cut the large banana half or small banana in half. Cut half of it into slices to use as a topping and set aside. Chop the other half into small pieces, not quite mashed and leaving just a few bigger chunks.

Combine oats, milk, water, and sea salt in a small saucepan over medium heat. Allow mixture to heat. Once it begins to bubble, add the chopped banana and vanilla. Stir vigorously to “whip” the banana into the oats. Continue stirring occasionally, but don’t walk away too far because this all happens fairly quickly. Just before oats reach desired consistency, stir in flax seed meal and cinnamon. Cook slightly longer, but remove from heat before oats get dried out, as they will contain to cook and absorb moisture. Scoop into serving bowl, and top with nut butter, honey or maple syrup, reserved banana slices, and other desired toppings.

a little holiday catch-up

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It’s beginning to look a lot like move day…

Evvvvverywhere you look!

I sure hope you sang that to the tune of ”It’s Beginning to Look a Lot Like Christmas” like I did.

2 days until we move and I’d say that we’re about 30% packed. Fantastic. And here I am blogging. Priorities, people.

Noted: Moving during the holidays is not the best idea. Or when the husband has finals (he’s a student in the MBA evening program at the University of Washington). Or when I’m putting together curriculum to give nutrition classes at my family’s church. Or when I’m about to start my first career job. We like to keep things interesting over here.

Thank goodness there has been an abundance of good food around to keep us moving (pun most definitely intended). How was your Thanksgiving holiday? Lovely, I hope. I celebrated twice, so no complaints here. And each year I am reminded that life is good. There is so, so much to be grateful for.

The husband and I spent all morning in the kitchen putting together our arugula salad with orange vinaigrette + manchego and a honey polenta cornbread for the occasion. We joined his family for a wonderful gathering and a delicious feast. Two turkeys for seven people? Don’t mind if we do.

The next day, we spent Thanksgiving with my family for more feasting. I got to spend a lot of time with this little guy:

My 10-month old nephew, Austin, is always up for a good time. He loved the beans from the haricot vert with white beans + shallot vinaigrette dish that the husband and I made. We also whipped up some mashed root vegetables with a simple bacon vinaigrette, which was a huge hit with the family. If you haven’t tried kohlrabi, parsnips, rutabaga, celery root, or turnips, it’s best time you get to it. Maybe for Christmas? Or dinner tomorrow night? I am quite certain that they are the most humble vegetables you will meet. I adore their earthy flavors.

The dish was inspired by this recipe from Bon Appetit. Photo courtesy of Bon Appetit as well, seeing that I completely forgot to photograph my Thanksgiving dishes! (Cute babies and vintage wine may have distracted me.) I changed things a bit by tossing in a sweet potato or two and roasting the root vegetables for a bit before steaming them to develop their flavors more.

What were big hits at your table this year?

My mom made creamed truffle corn, which was over-the-top amazing. I’ve been dreaming of it ever since. And the husband’s stepdad, Mark, made me a gravy-believer for the first time ever. Back in the day, my sister and I skipped the gravy and created “corn mountain”. It consists of scooping a pile of mashed potatoes on your plate, making a Mount St. Helens-like divot on the top, and filling the crater with corn. Fancy, I know. I may have truffle corn and gravy now, but I’ll always love my beloved corn mountain.

Best get back to packing. See you on the other side!

 

my go-to dinner

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So, life is a little crazy right now.

I had big plans to cook up some festive Thanksgiving dishes to share on the blog. But, I’m sort of dancing a quickstep rather than a waltz right now if you know what I mean. Dancing with the Stars, anyone?

It’s a good thing, though, because I got a job! I was offered a full-time position with Seattle & King County Public Health as a dietitian specializing in pediatric and prenatal nutrition for the Women, Infants, and Children (WIC) program. I am beyond thrilled and can’t wait to start!

There’s one thing though. The job is in Auburn, which is 58 miles from our house in Lake Stevens.

The scale of this map really doesn’t do it justice.

Google Maps says it will take me 1 hour and 6 minutes to get there. Oh, but Google Maps, you are very, very wrong. That may be the case on a Sunday morning at 7:00 am, but everyone who lives in the Seattle area knows better. With the abomination that is traffic around here, it will most definitely take me up to 3 hours one-way on some days, especially on days in which there is rain. So pretty much every day.

The husband works as a business and financial analyst for Boeing in Everett. I just asked him to describe what he does, and let’s just say that I think I will have to sum it up for you. Basically, he manages the cost of the workforce and materials needed to build 777 airplanes.

So, we have a bit of a conundrum, seeing that the husband works in Everett, I will work in Auburn, and I might go crazy if I spend 4 to 6 hours per day in the car. Our plan was to move somewhere in-betweenish, so we spent the entire week trying to figure out what to do with our current house and determine a new place to live. We found a place in the Issaquah/Sammamish area that we like and are moving in less than 2 weeks. So more like 1.5 weeks now. Life is crazy.

Anyway, the whole point of me rambling on about my recent life events is to talk about what I typically rummage up for dinner during busy times like this. At our house, long busy days with minimal food in the house and declarations of “hungry” quickly turning to “hangry” all lead to conversations like this:

Me: “What do you want for dinner?”

The Husband: “Um, I don’t know. Maybe a grain bowl?”

Yes, that’s it. One simple exchange leads us to a “grain bowl” every single time.

So, what is a “grain bowl”?

Basically, it’s our colloquial term for a bowl filled with foods (one of them usually being, ahem, a grain) that are well-balanced, delicious, and cook quickly. Sort of like a build-a-bowl, though not nearly as fun as Build-A-Bear. (Which the husband and I did on one of our first dates, by the way. We named our bear “Cookie”. Food is a big part of our relationship, you see.)

Anything can go into a grain bowl. I like to see what I have in the fridge and get creative with any odd combination. But, I also make sure that it’s balanced so we won’t be scooting back into the kitchen an hour later.

So, what exactly goes into a healthy, balanced meal? I like to make sure I have each of these:

  • Grain or starch
  • Protein
  • Vegetable or fruit
  • Flavor (for a bit of oomph!)

Now, don’t you go skipping that “flavor” part. As my personal favorite, it’s what makes the meal sing. The flavor is just a small amount of what really satisfies you. I like at least one part of it to contain fat to balance nicely with the carbohydrates and protein we already have in the meal.

On the (unplanned) menu last night:

Oh, drippy eggs, how I love thee. Trust me when I say that when in doubt, stick a drippy egg on it.

  • Grain or starch: millet
  • Protein: sunny-side up egg
  • Vegetable: sauteed rainbow chard + roasted delicata squash
  • Flavor: toasted pumpkin seeds with sea salt + sprinkling of aged cheddar

Get creative! The possibilities are endless. This doesn’t have to be fancy or exact and categories can overlap (like squash can be a starch or a vegetable and cheese can be a protein or a flavor), but it’s a great way to create a quick, healthy, and balanced meal using whatever you have on hand.

Other combos I love:

  • Grain or starch: farro
  • Protein: cannellini beans
  • Vegetable: arugula or dandelion greens
  • Flavor: gorgonzola + crumbled bacon + balsamic vinegar

  • Grain or starch: brown rice
  • Protein: roasted tofu or chicken
  • Vegetable: sauteed bell peppers
  • Flavor: curry spices + coconut milk + cashews + cilantro

What would your bowl look like?

 

 

 

 

 

 

quinoa cookies with cocoa nibs + cinnamon

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Quinoa in cookies?

Oh yes, I went there.

Step aside, oatmeal. Didn’t you know all the cool kids have quinoa in their cookies these days?

But, first things first. Does anyone else get insanely happy when baking cookies? Like singing-and dancing-in-front-of-your-reflection-on-the-microwave happy? My mom even got me microphone tongs with an on/off switch. I can’t make this stuff up, people.

You know you want that on your Christmas list.

But anyway, let’s talk about a couple ingredients in these cookies that might be unfamiliar to you.

First up, quinoa.

Quinoa (pronounced “keen-wah”) is an ancient whole grain of the Incas from the Andean region of South America. Actually, it is technically a seed, sort of like the “tomato is a fruit” conundrum. It is gluten-free and known for its earthy, nutty flavor and high protein content. With its quick cooking time of 10-15 minutes, it’s a staple in my pantry for sure.

And cocoa nibs?

I don’t know about you, but anything with the word “nibs” is a win in my book. I was first introduced to these little delights when I did a project on chocolate for my Bioactive Compounds class while studying nutrition. I know, tough subject, right?

My project mates/dear friends, Stephanie and Eliza, and I decided that a trip to a real live chocolate factory was in order. Absolutely necessary. We headed to the Theo Chocolate Factory in Seattle, which is the only organic, fair trade, fair for life certified bean-to-bar chocolate factory in North America.

Somewhere between stuffing our faces with samples, we learned about cocoa nibs (commonly used interchangeably with cacao nibs).

I’ll break it down for you a bit. You see, it all starts with a cacao tree, usually grown in Africa, Central America, or South America and known by the scientific name of Theobroma cacao. (So THAT’S where the name Theo comes from! We’ll talk more about the theobromine compound in a bit.) From the trunk and limbs of the tree, a large fruit about the size of a football called a cacao pod grows. Cacao beans are found inside the pod and are harvested, fermented, dried, and roasted.

Often at this point, they are referred to as “cocoa”. But, cocoa, cacao…it doesn’t really matter. We’re on our way to chocolate!

Cocoa nibs are broken up chunks of roasted cacao beans, which usually go on to mix with sugar and a hint of vanilla to create chocolate. However, in this case, we are snatching them up before they get that far. Although, I must admit, that is not a bad fate.

I adore the nutty coffee-like flavor of nibs. But, you can’t dive in expecting them to taste like little pieces of chocolate. Remember, no sugar has been added so they’re a bit bitter. We have the flavonol, proanthocyanidin, to thank for that.

I know, big word. The class was 10 long weeks of words like that. But, trust me when I say that it means some good things for your health.

Cacao is packed with antioxidants. Even a small amount has been shown to have anti-thrombotic, anti-hypertensive, anti-depressant, and anti-inflammatory effects. It also improves cerebral blood flow and acts as a mild stimulant through the activity of the theobromine compound, which is chemically similar to caffeine but responds more gently in the body.

So, a tip for choosing chocolate:

Dark chocolate with a high percentage of cacao has a lot of these antioxidants. On the flip side, chocolate that is heavily processed or contains a low percentage of cacao has little antioxidant activity left. I like to buy from companies that support fair trade and keep processing minimal (sticking to basic ingredients like cocoa beans, sugar, cocoa butter, and ground vanilla bean). The higher the percentage, the more bitter the chocolate. Aim for 60-70% cacao to enjoy these health benefits without sacrificing too much sweetness.

But, back to these cookies!

Now, these cookies are a little different. If you expect an ooey gooey chocolate chip cookie fresh out of the oven with these, you’ll be disappointed. These aren’t supposed to compete with your mom’s classic recipe. Rather, they have a softer muffin-like texture from the cooked quinoa, which I love in contrast to the crunchy and chewy nibs. These are lighter and better, say, with a cup of tea rather than dunked into milk.

And I am smitten with the cross-cultural tones in these with the quinoa, cinnamon, and cacao. Some toasted almonds tossed into the batter would be glorious as well.

Cocoa nibs can be hard to find, but I usually find success at natural grocery or health food stores. You can also buy them directly from Theo here. They can be costly, but a little goes a long way. I only use 1/3 cup in this recipe. You can sub chocolate chips if you would like (increase to 1/2 cup), but the husband and I tried both and agreed that we liked the nibs better. They create a more unique flavor profile with the quinoa and cinnamon. Plus, the minute you add chocolate chips, you will likely start comparing them to your favorite chocolate chip cookies. And these are simply not that!

So, grab a spatula, wooden spoon, some tongs, or anything that resembles a microphone. You’ve got some cookies to bake and singing and dancing to do!

quinoa cookies with cocoa nibs + cinnamon // makes 18 to 24 cookies

 

my palette contains:

1 cup quinoa

1 stick unsalted butter, softened

1/4 cup + 2 tablespoons natural cane sugar

1/4 cup + 2 tablespoons brown sugar

1/2 teaspoon vanilla extract

1 egg

3/4 cup whole wheat flour

1/2 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1/2 teaspoon ground cinnamon

1/3 cup cocoa nibs

 

Rinse quinoa thoroughly in a fine-mesh strainer. Add quinoa and 1 1/2 cups water to a medium saucepan. Turn heat to high until water comes to a boil, then reduce heat to a simmer and cover with lid. Cook until water is absorbed, 10 to 15 minutes. Remove from heat and fluff with a fork. Allow cooked quinoa to cool.

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

In a large mixing bowl, add softened butter, natural cane sugar, and brown sugar. Beat until creamy and well combined. Add vanilla extract and egg; beat again.

In a small mixing bowl, combine whole wheat flour, all-purpose flour, baking soda, sea salt, and ground cinnamon.

With the mixer running, slowly add the dry ingredients to the wet ingredients. Mix until combined well, scraping the bowl to incorporate all ingredients if necessary. Stir in 1 cup of the cooked quinoa and cocoa nibs to the batter. Mix until just combined.

Drop generous tablespoon-sized mounds of dough onto the lined baking sheets, spacing evenly apart. Bake for 12 to 13 minutes, or until edges are nicely browned. Cool on baking sheet for a few minutes, then transfer to a wire rack to finish cooling.

 

 

arugula salad with orange vinaigrette + manchego

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This past weekend, I think the husband and I started training our tummies for Thanksgiving.

Our friends, Kacy and Brian, hosted a fall harvest dinner last night, and my goodness! The food just kept coming! Remember in this post when I said that all I want to do in the fall is gather around the table with good food, good wine, and good friends? Done, done, and done. It was phenomenal.

On Friday night, we had a big family birthday party for my newly 3-year old niece, Elliana.

I come from a family of foodies and we have a tendency to “go all out” from time to time. My sister-in-law, Julia, prepared a fantastic fennel roasted pork tenderloin with a sauce made from roasted root vegetables and cream reduction. Absolutely to die for. There were also sweet potatoes with two different spice combinations, lots of wine, AND a horsey cake with homemade buttercream frosting.

I brought this salad.

It seems to me that greens might be the best thing to grow in Seattle. I planted an ambitious amount in the late spring and they are still thriving in mid-November. The husband and I didn’t need to buy a single bunch of greens during the entire summer. That’s saying something because we are greens people!

Now, I know all dietitians tell you to eat your greens. I’m not going to tell you any differently because greens are positively bursting with nutrition, but I am going to show you a way to make even the most bitter ones taste delicious. You know, the ones we all accidently pushed off our plate and accidently fed to the dog as a child. This salad will turn you into a greens believer.

The secret?

A simple math equation: sweet, salty, sour > bitter

While studying nutrition, I learned that bitter flavors can be balanced with sweet, salty, or sour/tangy flavors. We’ve got all three working for us in this recipe.

Since I still have arugula making its way through a blanket of frost in my garden, I decided on arugula for this salad. But any seasonal winter greens would be perfect here, like chard or lacinato kale. They are a bit more robust (they can survive into the winter, afterall) but can be softened into a silky texture and made more delicate by cutting the leaves into ribbons and gently massaging them with the dressing until tender.

For a burst of color, this salad is also peppered with Treviso, which is a thin, elegant variety of radicchio. I love its bitter bite in contrast to the sweet citrus vinaigrette. Any red or white endive will do if you can’t find Treviso.

And the Manchego?

We all know how I feel about cheese. It’s made from sheep’s milk and boasts the most incredible buttery and nutty flavor. The sensation of sweet vinaigrette on each salty shaving will make you swoon.

At first, I wondered if this salad would have too many strong tastes for our little guest of honor. But then I remembered that this is the girl who asked for beets and goat cheese for breakfast on the morning of her birthday. And she adores dipping baguette into vinegar. I’d say our little foodie fits right in.

arugula salad with orange vinaigrette + manchego // serves 6-8

adapted from Bon Appetit

 

my palette contains:

1/2 cup pecans

3 tablespoons extra-virgin olive oil

2 tablespoons freshly squeezed orange juice

2 teaspoons honey

2 teaspoons red wine vinegar

sea salt + freshly ground pepper, to taste

1/2 pound baby arugula or winter greens such as chard or lacinato kale

4 large leaves Treviso or radicchio, torn into small pieces

1 4-ounce wedge Manchego cheese

1/4 cup coarsley chopped flat-leaf parsley

zest of 1 orange

 

Warm a small skillet over medium-high heat. Add pecans and toast, stirring or shaking the pan occasionally until they smell nutty and fragrant. Remove from heat and sprinkle them onto a cutting board. Allow them to cool before chopping into small pieces.

In a large bowl, whisk together the olive oil, orange juice, honey, and vinegar. Season vinaigrette to taste with salt and pepper.

If using arugula: Add arugula and Treviso to the bowl. Just before serving, toss with vinaigrette to coat and follow one of the serving suggestions below.

If using winter greens: Remove center stems. For a polished look, stack several of the leaves on top of each other and cut them into medium-thick ribbons. For shorter ribbons, cut the stack in half lengthwise and then slice the ribbons crosswise. For a rustic look, coarsley chop or tear the leaves into small pieces. Add greens to the bowl. Gently massage the greens by tossing the leaves around with the vinaigrette and gently rubbing them together until tender, 2 to 3 minutes. Shortly before serving, add the Treviso and toss well to coat. Follow one of the serving suggestions below.

 

Depending on the occasion, serve in one of the following ways:

For hosting a dinner party: Scatter the dressed greens onto plates. Sprinkle with the chopped pecans. Using a vegetable peeler or small knife, shave thin slices of Manchego into each salad, using as much of the wedge as desired. Garnish with parsley and orange zest.

For a potluck or self-serve: Add parsley, chopped pecans, and orange zest to the salad. Using a vegetable peeler or small knife, shave thin slices of Manchego into salad, using as much of the wedge as desired. Toss well to combine.

 

 

fall favorites

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Evidence that I was destined to write about food:

My very first entry in my hot pink diary at 7 years old.

I kid you not, almost every entry mentions food.

And everything was fun and I always had a fun day.

But, I do like my positivity! The last line in this next entry is most definitely not true, but perhaps I will start to “always read in my diary” to remind myself that it doesn’t hurt to view life through your own childhood lens.

I don’t think diary writing worked out for me very well, as evidenced by the fact that it took me 6 years to get through it.

Scratch that. I didn’t even get through it – there are exactly 53 blank pages in the back. I know because apparently I took the time to number each one rather than finish (or even start) the last diary entry.

I must have switched my creative energy to writing stories because my mom has boxes of those. And lists! Oh lists, how I love thee.

As a child, I kept lists for everything. And I do mean everything. Books I read, the Mariners line-up in 1992, the subjects I studied in school in order from most favorite to least favorite, the names of the Boxcar children, my favorite colors in a box of 64 crayons…

I think I liked how lists were simple and sort of organized my life. Still do! Which is why I am listing a few things I’m loving about fall right now.

 

  • Always, the leaves. There is a particular spot on my running route where the leaves are practically knee deep. It is delightful to jump my way through the yellows and reds and greens.

 

  • Apple picking. I love the smell of the sweet orchard, bursting with bright, plump Pippins and Jonagolds. I love when the farmer takes me on a tractor ride to his “secret” spot. I don’t mind all the dust and dirt the tractor kicks up as we wind along the river that separates Washington from Oregon. I love my memories of my mom making homemade applesauce, adding nothing but a touch of cinnamon. It was my favorite thing to eat during those long winter months. And I love the sweetest apple I can find, thinly sliced in a brilliantly melty sandwich of fresh bread, aged cheddar or gruyere, and maybe a sprinkle of fresh thyme. A grown-up grilled cheese, if you will.

  • Warm drinks. With the cold, rainy weather comes even more excuses to curl up with a hot cup of coffee, tea, cocoa, or apple cider. Maybe in a warm blanket or a warm bubble bath. Okay, warm anything is good in the fall.

 

  • This adorable vintage-inspired apron from Sur La Table. Or this one! Classy enough to be your outfit for the night when hosting a dinner party. With clothes underneath, I would hope. And a set of pearls a la Julia Child.

 

  • Scarves and boots and tights, oh my! I just picked up some fantastic bright purple and turquoise tights. Color is in! And don’t you just love how you can be wearing practically anything and all it takes is a nice scarf to make you look like you spent all day crafting your outfit?

 

  • Squash and pumpkin everything. Roasted. With a glaze of butter, cinnamon, vanilla, cardamom, and maple syrup.

 

  • These curtains in ivory from Anthropologie. I know they have absolutely nothing to do with fall, and yes, they’re a little girly, but the husband won’t mind, right? They’ve been in my “shopping basket” for months. I need them to come down to at least 90% off to avoid a stern discussion about silly purchases with the husband. So far, they’re at 50% off. I don’t think I’m going to make it.

 

  • The fall menus by David Tanis in “A Platter of Figs”, one of my dearest cookbooks. On my to-cook list: green lasagne with greens (made with a bechamel sauce, mind you…my favorite), steamed fennel with red pepper oil, and orange salad with dates. With lovely dishes like that, I sort of just want to hunker down and stuff myself silly with good food, good wine, and good friends.

 

What are your fall favorites right now?

heirloom beans with aged cheddar polenta + balsamic reduction

10 Replies

I would not be lying if I told you that the husband and I are still eating tomatoes in season even though they’re not in season.

What?

Let me explain. The husband and I built our first garden this year. We don’t get much sun in the backyard, but I was insistent on putting in an entire section of tomatoes. What is a garden without tomatoes?

Things were looking bleak as we headed into October with only a smattering of firm, green tomatoes. At this point, sun was practically non-existent and I was certain that the first frost would snatch them from me any day. So what’s a Seattleite to do?

Well, pick them, I guess! Warmer temps and a little light were in order. I set them on my kitchen window sill, honestly having my doubts that they would ripen - it was almost November, after all! But, sure enough, firm greens are slowly turning to tender yellows and reds. And that is how we are eating seasonal tomatoes in November.

I’m guessing that you might not be in the same boat, which is why you can use any other seasonal vegetable in this dish to roast instead. Mushrooms, beets, or eggplant would be lovely. Or perhaps some braised greens.

Anyway, I think you will love this simple vegetarian dish. It’s a Tuesday night dinner trying to be a Friday night dinner. I created it when I wanted to take affordable weeknight staples, like beans and polenta, to the next level.

Which is why it contains things like this:

Hello, lover.

The tanginess from the aged cheddar seriously bumps up the gourmet factor in this humble dish. Well, the balsamic reduction might have something to do with that too. It ribbons over the dish like satin.

But, before we distract ourselves too much with the finer things in life, let’s get back to the basics.

Have you tried heirloom beans?

I found these gems in the bulk section at Whole Foods. The options are endless. Today, I bought nine different varieties. I don’t think the cashier was very excited to see me as I plopped nine baggies of beans on the belt, each with a separate code to punch in. Make that ten with the polenta.

Anyway, they have the coolest names. Winners like tongues of fire, pigeon peas, Jacob’s cattle trout (Cattle AND trout? Make up your mind, Jacob!), European soldier, appaloosa, pebble, cranberry, and Pedrosillano Cafe garbanzo.

I may or may not have selected my choices today based on the awesomeness of their name.

Beans are a wonderful source of fiber, protein, folate, and several minerals. They also contain an array of phytochemicals, which is a fancy word for compounds that help protect against chronic and degenerative diseases. These little heirloom ones have exceptional flavor, but any dried bean you can find will do here. Set them out to soak in the morning for quicker cooking and better digestion at dinner. Canned beans are fine in a pinch. Aim to choose no-salt-added or low-sodium options if available and be sure to give them a good rinse.

While we’re on the subject of cooking technique, it’s also best to avoid knocking over half a bottle of olive oil during the preparation of this dish. Unless you’re fancying some really shiny hardwood floors, in which case, this is a terrific technique. Costly, but terrific.

We eat with our eyes first, so this dish is all about the garnish. I like to serve it with a sprinkle of cheese on top and that drizzle of balsamic I rambled on about somewhere up there. Make sure some of it gets on those roasted vegetables. And promptly toss a petite pile of herbs on top – basil, in this case. Satisfaction will immediately settle in.

heirloom beans with aged cheddar polenta + balsamic reduction // serves 4

 

my palette contains:

1 cup dried heirloom beans

1 pound fresh tomatoes, coarsely diced into 1-inch pieces

1 tablespoon extra-virgin olive oil

sea salt and freshly ground black pepper, to taste

1/4 cup balsamic vinegar

1 cup polenta (coarse ground cornmeal)

3 oz aged cheddar cheese, shredded, plus more for garnish

1/4 cup julienned or chopped fresh herb, such as basil or thyme

 

Place beans in a large bowl. Discard any shriveled beans or small stones. Add 3 to 4 cups of water and soak at room temperature for 8 to 12 hours. Drain. Place soaked, drained beans in a pot with 4 cups of water. Bring to a boil, reduce heat to low, and cover with lid slightly ajar. Simmer until tender.

Preheat oven to 400 degrees. Spread tomatoes on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, to taste. Roast until soft and slightly blackened, about 20 minutes.

In a small skillet over medium high heat, add balsamic vinegar. Bring to a boil and simmer 2 to 4 minutes, watching carefully and lowering heat if needed. Remove from heat. It will continue to reduce slightly and form a thick, syrup-like consistency.

Fill a large saucepan with 4 1/2 cups water. Bring to a boil. Whisk in polenta, and continue whisking constantly for 5 minutes. If the polenta begins to pop like lava while stirring, turn down the heat a bit. Remove from heat, and let stand for 10 minutes. Stir in a pinch of salt and freshly ground pepper, to taste. Stir in cheese.

Fill each bowl with the cooked polenta, beans, and tomatoes. Garnish each with a small sprinkle of cheese, 1 tablespoon basil, and a drizzle of the balsamic reduction.

 

 

honey toasted pumpkin seeds with orange + thyme

4 Replies

If you’ve still got a pumpkin to carve, you are in for a treat. And if you don’t, I insist that you dash to the nearest pumpkin patch immediately to get in on said treat.

The other day, while I was having tea and cookies with a friend, the husband was off carving pumpkins. Check out this gem, circa our early days together.

See the “scars” above his eye and down the side of his face?

No, not the husband…the pumpkin!

At the pumpkin patch, we felt bad for this little guy, so we decided to “take him in”. Our house would probably be a zoo if I wasn’t allergic to cats and dogs. I sort of like how we gave him a lopsided mouth. He looks happy, don’t you think?

Alright, enough about inanimate objects with feelings…

Let’s talk about pumpkin seeds! The husband gifted me with a container full of pumpkin seeds after his carving party. He sure knows the way to my heart. I immediately started thinking of all the possibilities…cinnamon and spice, coconut and curry, olive oil and herbes de provence…

Naturally, I picked something that creates a bit of a mess while recipe developing. Sticky honey, clingy orange zest, and thyme leaves that fly everywhere when plucked from their sprig. But, isn’t that part of the joy of cooking? The earthy thyme cuts the sweetness in these just enough. And the bright orange lifts you up from the cold and dreary days of fall. I promise that a small mess is worth it. You’ll see. If you can handle Rice Krispie Treats, you’ve got this in the bag.

I adore pumpkin seeds. In fact, I add pepitas (the green seed inside the white husk) to my yogurt or oatmeal for a heart-healthy boost just about every morning. But this time of the year, I like to raid my spice drawer and eat them whole with any number of fantastic flavorings. These would be brillant with a lamb or beef stew. Or tossed with a plate of pasta or autumn salad.

Also, I am positively certain that these seeds provide an ample dose of happiness.

The proof: After I made these, I went for a glorious run in the momentary Seattle sunshine. There were fist pumps, mid-stride dance parties, and lyric beltings to Nicki Minaj all over the place. (I promise I usually have good taste in music. Just not when I run.) I can’t say that I’m surprised…with their high tryptophan content and the bright echoes from the orange and honey, these pumpkin seeds are bound to have anyone seeing ponies and rainbows. Or maybe it was just that burst of sunshine after a week of unrelentless rain.

Either way, enjoy.

What flavors have you tried on your pumpkin seeds?

honey toasted pumpkin seeds with orange + thyme // makes 1 cup

 

my palette contains:

1 tablespoon extra-virgin olive oil

2 teaspoons finely grated orange zest

1 tablespoon freshly squeezed juice from an orange

1 tablespoon honey

1 teaspoon fresh thyme leaves, chopped, plus more for garnish

1 cup pumpkin seeds, rinsed and dried well

1 teaspoon sea salt

 

Preheat oven to 375 degrees. In a medium bowl, whisk together olive oil, orange zest, orange juice, honey, and thyme. Add pumpkin seeds and toss well to coat. Add sea salt and toss again. Spread mixture in a single layer on a rimmed baking sheet. Bake for 10-14 minutes, stirring once halfway through, until toasted and golden. Sprinkle with additional thyme or sea salt, if desired. Let cool for just a few minutes, then stir and transfer to a clean plate or bowl to avoid sticking to the pan. (Trust me, I learned this the hard way.) Store in an air-tight container.

 

 

 

 

split pea soup with curry brown butter + butternut squash

10 Replies

I didn’t grow up eating split pea soup.

But this might just be my very favorite soup yet. Well, except for my mom’s homemade vegetable and beef soup that she always makes the day after cooking a roast. That stuff is magic.

But this soup is not for the faint of heart. I mean, curry brown butter? Coconut milk? Cinnamon-dusted butternut squash? Did I mention curry brown butter…?

There is a time and a place for butter, and this is it.

Now, we all know that split pea soup isn’t the prettiest on the outside, but it’s pretty on the inside and that’s what really matters here. (Cue life lesson #324…I can still hear my mom’s voice, “Carrie, pretty is as pretty does.”)

Well, this soup “does pretty” and will do wonders for your soul.

I know peeling and cutting a butternut squash can be quite the workout. Just add a 30-minute walk and you’re good for the day. You can certainly buy pre-cut squash cubes, but I like to put on a little Sara Bareilles and get lost in the task myself. I use a chef’s knife to peel but you could use a really strong peeler if you’ve got one. Then, cut the squash in half, scoop out the seeds, and dice into cubes.

An immersion blender is the perfect contraption to puree the soup into satiny bliss. Don’t have one? You could pour it in batches into a food processor to puree and then return it to the soup pot. But, I will warn you that this is messy and may actually dirty your favorite apron. Or wall. The husband and I did this with approximately 5.8 soups until we decided to fork over the best $30 we ever spent.

split pea soup with curry brown butter + butternut squash // serves 4 to 6

adapted from “Super Natural Every Day” by Heidi Swanson

 

my palette contains:

4 cups peeled 1/2 inch-cubes butternut squash

extra-virgin olive oil, fine-grain sea salt, freshly ground black pepper, ground cinnamon, to taste

2 tablespoons unsalted butter, ghee, or extra-virgin coconut oil

1 large yellow onion, diced

3 cloves garlic, minced

1/2 teaspoon red pepper flakes

5 1/2 cups water

1 1/2 cups green split peas, picked over and rinsed

3 tablespoons unsalted butter

1 tablespoon curry powder

1/2 cup coconut milk

1 bunch fresh chives, minced

 

Preheat the oven to 400 degrees. Scatter the squash on a rimmed baking sheet, leaving space between each piece. (You may need two sheets if yours are small.) Drizzle with olive oil and sprinkle with salt, pepper, and cinnamon, to taste. Bake, stirring every 10 minutes until browned, about 30 to 40 minutes.

Meanwhile, in a large soup pot over medium heat, combine the 2 tablespoons butter, onion, garlic, and red pepper flakes. Saute and stir regularly, until the onions soften, about 2 minutes. Add the water and split peas. Bring to a simmer and cover. Cook until the split peas are tender, anywhere from 20 to 40 minutes.

While the split peas are cooking, warm the 3 tablespoons butter in a small saucepan over medium heat and let it brown. When it begins to smell nutty and fragrant, remove from heat and immediately stir in the curry powder.

When the lentils are finished cooking, remove from heat. Stir in the coconut milk and 1/4 teaspoon salt. Puree with an immersion blender until smooth. Alternatively, you can pour it in batches into a food processor to puree, then return it to the soup pot. Stir in half of the brown curry butter. I like to add 2 teaspoons salt here, but adjust to taste. Everyone likes a different consistency in their split pea soup, so thin with water, if desired. Serve each bowl with a drizzle of the remaining brown curry butter, a spoonful of roasted butternut squash, and a sprinkle of chives.