sweets in the kitchen: chili

It's been over a week since my last post (really?  where does the time go?), and I must apologize for my absence.  There's been this flurry of new activities in my life, as you may know from my last post, and the adjustment to new responsibilities and schedules has taken me a quick minute.

But I'm here! I promise.  And while I've been listening to lectures and working on my health coach certification plus planning recipes and hanging out in other people's kitchens for my new job as personal chef and gluten-free baking instructor, Sweets has been killing it in the kitchen at home.

She really knows how to rise to the occasion. 

broccoli leek soup; a bridge between seasons

We're lingering here in the gap between summer and fall, friends.  The sun is gazing slant-eyed at us now, elongating our noontime shadows, fooling us into short sleeves when we should be pulling on sweaters.  So far, our fall has swept in with a grace unnatural to the tendencies of our northwest wetness, and the leaves have just begun their transformations.

I went to the farmers market on Sunday, as I've been lucky enough to do lately, and the foods for sale were just barely whispering autumn.  The greens and peppers and even tomatoes of the warmer months are still hanging on, despite the calendars warning that winter squash and root vegetables will soon be a plenty.

I'm beginning to crave warmer foods, steaming hot in bowls on the table, heartier and heavier than the light freshness of spring and summer.  But with the sun still shining bright, even at this late September date, I can still enjoy the final fruits of summers awesome bounty.

crabbing

{All photos courtesy of Sweets}

The promise was Whiskey Crab Soup.

We hopped into the pickup and headed out to check the water.  It was a fair day, as far as weather goes, with a confusion of sun and clouds muddled together in the sky above our little island.  We were supposed to go out boating that day, our first full day on Lummi, and our first jaunt into the waters of Puget Sound this crab season, our thoughts thick with those purplish-red crustaceans and the sweet sweet eats they promised.

Scanning the conditions surrounding our launch, we were dismayed but hopeful.  The side of the island we'd come from was sunny, the water like smooth glass, beckoning.  Here, though, the waves were rougher, the fog low, and the sun a questionable longing.

Finally, it was decided that we would launch and drive our little boat to the sunny side.  Bask in the rays, pull up our pots, fish off the side.  Surely the weather must be clearing.  By the time we came back, our launch site would be drowning in too much sunshine.

That was our hopeful scenario.

Now where to begin with reality?

say it

Anyone who's a true fan of The Simpsons most likely remembers the episode in season 5 where Mayor Quimby's nephew belittles the French waiter for his pronunciation of the word chowder.  Chowderre, the waiter says with a hefty roll of the r's.  Quimby loses it and demands through his howling laughter and Jersey accent that the Frenchy say it right, it's chyowdah.

I've become a huge fan of reenacting the scene. Cries of chyowdah have been escaping my lips on a fairly constant basis lately.  Sometimes it's random, like when riding the escalator at the movie theater and feeling the sudden urge to shake my fist and holler unexpected nonsense, and sometimes it's provoked by any mention or notice of the word chowder or the food itself.

Sorry to disappoint those of you who maintained faith in my maturity.

cajun-style stew with Alaskan spot prawns

 

We're getting battered with rain and wind here in the Puget Sound region, to the point that a "significant weather advisory" has been issued for the area.  Downed trees... power outages...  wetness that permeates the clothing, followed by the soul.  That's our home here.  Of course the advisory only lasts through the evening, but the wet,  it'll be with us.... let me check my calendar, here... oh, until about a week from eternity.  At least it seems to be so.

After yesterday's break in the clouds and subsequent migration of every single Seattleite and sweatered dog to Greenlake (or similar patch of green space), we're hunkered back down to wait out this next stretch of gloom.   Are those snow showers I see predicted for later in the week?  Lovely.  Nothing like very cold rain to perk up the spirit and make you want to walk to work. Huhhhh.

Okay.  I'm done complaining.

There is one exciting thing happening this time of year that I think tends to be overlooked by the masses.  It's actually been going on for a few months now, but I'm a little on the slow side sometimes, so I'm only now partaking.  That thing is spot prawn season.

red lentil dahl; a Hawaiian story

In the fall of 2002 I stepped off an airplane into the palm and pineapple humidity of the tropical paradise known as Hawaii. I was swimming through the groggy delirium of a summer spent on the road, followed by a sleepless night waiting in line for a stand-by seat at the Oakland airport.  I was twenty-two years old and felt like the world was out there lying in wait for my arrival.  I wanted to consume it.

Leftover Turkey

Well, Thanksgiving turned out to be a success.  Friends were gathered, glasses were raised, bellies were full, and good times were had.

We have so much left over pie.  Good thing I'm a serious pie lover.

Potato Leek Soup

It's snowing today.  The flakes are coming down like it's actually winter (anyone else in denial?), and an inch or so of white fluff has accumulated on tree branches and overpasses and windshields.  Here in Seattle, snow days are pretty big deals.  For one thing, it's rare for the stuff to even fall, let alone actually stick to the ground, so when it does happen, people get giddy over the novelty.  Some set to work building sculptures and ice forts, sledders hit the hills (or the streets) with everything from plastic, drug-store sleds to Lazy-Boy recliners, and some even cross-country ski to the grocery store.

Carrot Ginger Soup

This is the second post in a series focused on ginger, its health benefits, and the versatility of the root in recipes. I would love to hear your favorite uses for ginger, so please feel free to comment or email if you have something you'd like to share.  
If you missed the first post in this series, just click on the link below.
Ginger, Lemon & Honey: Tea for the Season

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Ahhuhhhhh. That's how I spell a sigh.  It's my thank-you-god-it's-finally-Friday sigh, and I'm oh-so-glad to be breathing it.  Chemistry exam weeks are always a little on the horrendously stressful side, but I've made it through, and I'm just a few hours away from a glass of red and my PJ's.  But we're not here to talk about my school schedule, we're here to throw down and get the lowdown on some Zingiber officinale.  Ginger.

I've been doing some research this week (during that time when I'm procrastinating on the quantum mechanical model) to learn some new and exciting things about ginger.  In my last post, I discussed the use of ginger for coughs and colds, but this herbal root has a few more tricks up its sleeve.  It turns out that the most common and most studied medicinal use of ginger is in the treatment of nausea.

Project Brussels Sprouts

Blogging has turned into this thing I used to do. So has cooking, for that matter. Back before the fog of school blanketed my life, and time became increasingly elusive. It's a sad sad situation, especially since I have two, count 'em, two classes this quarter that are directly related to food. I have a plethora of topics and information to share on both the nutrition and the sustainable urban agriculture fronts. Yes, I am cramming all sorts of food wisdom into my eager noggin, but lamentably, I can only spend so much of my life in front of a computer. The weather is beautiful in Cascadia at the moment, you'll just have to trust me on that one.

I do have a couple of recipes to share. In my nutrition class we were assigned what our teacher refers to as the "Foreign Vegetable Project". For this project we were to visit a local farmers market (sweet!), choose a vegetable that we have never (or rarely) eaten, prepare a dish and present our experience to the class, including information that we researched about the farm we purchased from.



First off, I have to give big props to my professor! What an incredible way to - 1. promote seasonal foods - 2. learn about local farmers - and 3. get tasty recipes from classmates. I was actually excited to complete this project, and I'll tell you... that is a rarity.

So for lack of a vegetable at the market that I had never had, I chose one that I absolutely adore. Brussels sprouts are like the strawberries of winter, as far as I'm concerned. I look forward to their green, little cabbageness the way I anticipate the arrival of heirloom tomatoes in summer. And since I love the taste and texture so much, I decided to prepare my sprouts as a side dish for the project with a hearty lentil stew for a main course.


Roasted Brussels Sprouts
(vegan)
serves 2

20-25 Brussels Sprouts (approximately)
1 T. olive oil
1/4 tsp. salt
1/4 C. finely grated cheese (like Parmesan or manchego) optional

Preheat the oven to 375 F.

Wash the sprouts thoroughly, trim off the rough stems and cut large sprouts in half through the stem.

Place the sprouts in a baking dish and drizzle oil over them. Sprinkle with salt, and toss to coat. Arrange the sprouts in a single layer in the dish.

Place the dish on the center rack of the oven and bake for 15-17 minutes, stirring once. The sprouts should be tender but not mushy. Sprinkle with finely grated cheese (optional) and serve immediately.

Lentil Vegetable Stew
(vegan)
serves 2

1/3 C. dry lentils (any variety will work)
1 T. olive oil
1 C. diced onion
1 T. flour
¼ tsp. cayenne pepper
½ tsp. cumin
2 C. vegetable broth
1 C. potato, ½” dice
¾ C. carrot, ½” dice (about one large carrot)
1 clove garlic, minced
1 C. packed kale, chopped into 1” pieces

Put the lentils into a large saucepan, cover with 1-2” of water and bring to a boil over high heat. Reduce heat slightly and boil until the lentils are tender, about 15-20 minutes. Strain the lentils, pour into a bowl and set aside.

In the same pan, heat the olive oil over medium and add the onions. Saute until they begin to turn translucent, about 2-3 minutes. Add the flour, cayenne and cumin and cook another minute.

Pour in the vegetable broth, turn the heat to high and bring to a boil. Add the potatoes, turn heat to medium-low and simmer 5-8 minutes, until potatoes are tender, stirring occasionally.

Add the carrot and garlic and continue to simmer another 5 minutes, stirring a few more times.

Stir in the kale and cook another 3-5 minutes. Carrots should be tender but not soggy, and kale should be bright green and slightly crisp.

Turn off the heat, ladle into bowls and serve piping hot.

Miso Hungry

I think I'm obsessed with soup. That steamy, warm, brothy goodness is taking over my diet in one form or another, making its way into my meals with increasing frequency. I crave thick stews, heavy with beans and vegetables and yearn for noodles drowning in herbed stocks (think broth, not Wall Street). This winter has been ripe with experimentation in the realm of meals that require bowls and spoons.

For days when I have a hankering for soup but need to go easy on the time expenditure, I came up with this spin on Vietnamese Pho. Maybe I shouldn't make that comparison at all, given this recipe's lack of beef tendon and bean sprouts, but the rice noodles and veggies call it to mind for me.

My version uses a miso broth (excellent for aid in digestion - hello, friendly flora!), greens, carrots, garlic and cayenne. It's simple, delicious and a breeze to make. Feel free to slurp.



Miso Rice Noodle Soup
1 serving (can easily be increased for friends)

thin rice noodles (about a handful)
2 T. miso paste (I use white miso)
1 garlic clove, minced
1 medium carrot, sliced
1 C. packed, chopped kale leaves
cayenne

Boil water in a small saucepan, and cook noodles according to package directions. Drain the noodles and rinse them with cold water. Place the noodles in the serving bowl and set aside.

Heat about 1 1/2 C. of water in the saucepan and add the miso paste. Bring to a boil, stirring to dissolve the miso, and then reduce heat to medium. Add the garlic and cayenne, and simmer for a couple of minutes. Then toss in the carrots and kale. Allow the veggies to cook for 1-2 minutes, stirring a few times.

Pour the broth and veggies over the noodles and serve steaming hot.

The variations for this soup are pretty endless. Add any vegetables you like, fresh herbs, bean sprouts, tofu, etc., etc.

Acorn Squash Soup

Winter is peeking out from behind the flimsy veil of fall. The leaf litter on Seattle's sidewalks has already turned from the golden and flame-color of autumn nostalgia to the brownish rot of rain-soaked foot falls. My sweaters and scarves are no longer in waiting, and I hear the hum of the heater behind me as I type.

With this change of seasons comes the craving for warm foods. Steamy things that make my oven glow and my insides toasty. No better way to break through the chill and make things cozy than to fill up a bowl and my belly with delicious, homemade soup.

I acquired an acorn squash a couple of weeks ago. It sat lonely on my counter, its green shell tempting me with promises of the sweet orange flesh inside. I needed some inspiration and motivation to create something tasty with that lonely squash. What I needed was a lunch guest. The lovely Iris graced my company for a Sunday afternoon feast.

This is how you can make your own friends happy with delicious soup.

Acorn Squash Soup with Toasted Walnuts
serves 2-3

1 large acorn squash, cut into quarters
1/4 C. raw walnut halves
2 medium carrots, diced
1/2 C. onion, chopped
1 T. olive oil
1 1/2 C. vegetable broth
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
salt

Preheat the oven to 400 F. Cut the squash into quarters and place cut side down on a lightly oiled cookie sheet. Roast in the oven for 35 - 45 minutes, until soft.


Meanwhile, toast the walnuts in a dry skillet over medium heat, stirring, about 10 minutes or until golden brown. Be careful not to burn them! Transfer them to a small bowl, and set aside.

While the squash is still roasting, saute the onion and carrot in olive oil over medium heat for 10 - 15 minutes, or until the carrots are soft.


When the squash is done, remove it from the oven, and allow to cool slightly. Scrape the flesh into the bowl of your food processor, and discard the skins. Add the onions and carrots, nutmeg, cinnamon, ginger, cayenne and 1/4 tsp. salt to the food processor. Puree until the mixture is smooth, scraping down the sides of the bowl a couple of times.

Heat 1 C. of veg broth in a pot over medium-low heat, and transfer the squash mixture to the pot. Stir well and allow to heat for 8-10 minutes.

Taste the soup at this point and season it again with salt and/or any of the other spices used (I ended up adding another dash of both nutmeg and ginger). If the soup seems too thick, add more broth until the desired consistency is reached. Stir well and heat for several minutes more.

Divide into bowls and serve hot garnished with toasted walnuts.


I hope this brings a little warmth to your table. Enjoy.