Happy (belated) Groundhog’s Day! Here in Minnesota we expect 6 more weeks of winter, but this year it’s particularly cold (-35 degrees Fahrenheit). Thankfully I don’t really leave the house so it doesn’t matter! 🤣
I just have to get through 3 more weeks before I leave for the Florida Keys for 6 weeks so I’m starting to feel more optimistic. Add to that my parents have their first vaccine!! Woo hoo! It is getting brighter!
I was late getting our holiday cards out but have decided this is a new tradition worth keeping. It’s a lot less stressful to just send them when they get done versus rush around. Happy boys kissed by summer sun is exactly what’s needed in February!
As for food….Vegan nachos for Superbowl Sunday were yummy and I used the leftover cashew queso on the tempeh tacos tonight. Fast & easy, perfect!
1 – 6 oz package Tempeh “bacon”
3 tbsp Cholula or other hot sauce (Sriracha, Crystal or Tabasco would work)
2 tsp Nutritional yeast
2 cloves chopped garlic
Sauté tempeh in olive oil until crispy, about 5 minutes. Add Cholula, yeast and garlic and heat another minute until garlic is cooked.
Serve with accessories, chopped kale, green onion, peppers, tomatoes, cilantro, avocado, pickled red onions, black beans, quinoa.
It’s been awhile. The world has been noisy so I have been allowing myself the compassion to focus inward.
To simplify food lately, We’ve been doing partially prepped meals from 2 local spots—one, Seed Cafe, my favorite vegan place and the other Local Crate, which uses all local ingredients.
Both meal kits come with many ingredients prepped and the recipes are easy enough to make in 30 minutes. It’s been a good compromise to feel like I am still cooking but to not be fully immersed. If we’ve learned anything these last few months it’s the importance of being flexible!
Some highlights from those kits:
But today I felt the spark of creativity. Perhaps it was having the week off or the lovely 70 degree weather that inspired me to cook.
Only, it’s Thursday. There’s not much left in the fridge (we shop Saturday). I relish this kind of challenge—ala Chopped to create something fantastic from whatever is in the basket.
This pasta was just the trick of comfort food and hearty filling with the addition of protein packed garbanzos. It always satisfies me to use what’s on hand resourcefully. Nothing particularly magnificent but Matt praised me anyway: “Restaurant quality”…perhaps I will take on Bobby Flay. 😉
It’s a hearty dish that comes together quickly….just in time for winter. And hey, this is a more or less of type of dish meaning if you don’t have zucchini that’s ok, no green onions or parsley or rosemary that’s ok too. Cannellini beans but no garbanzos? It’s all good. Basically, layer some carbs. It warmed my soul.
From our quiet corner of the world to yours, wishing you health and hope. ❤️
Lemon pasta with chickpeas (vegan)
1 lb spaghetti
3 tbsp olive oil
1 tsp crushed red pepper
4 green onions chopped
4 cloves garlic chopped
1 can chickpeas
2 medium zucchini, quartered and chopped
1 lemon, zest and juice
Pasta water, about 1 cup
1 tbsp fresh rosemary chopped
1/4 cup fresh parsley chopped
Boil pasta. In the meantime, sauté zucchini in olive oil for 5 minutes on medium until just turning brown. Add chickpeas and heat through. Add crushed red pepper, garlic, rosemary and green onions, sauté 1 minute. Remove to separate bowl. Add 1/2cup pasta water and scrape browned bits from pan until loose sauce forms. Add lemon juice and zest. Add cooked pasta and additional water until pasta is well coated and soft (about another 1/2 cup water and 1 minute). Combine with zucchini-chickpea mix. Top with parmesan if desired.
It’s the end of summer… and no Minnesota State Fair feels like there’s punctuation missing from the end of the sentence. Added to that is this is the first year in 20 that our house isn’t getting ready to start school. Weird. That pretty much sums up 2020.
It’s hard to see him behind the mask, but to celebrate Avery’s high school graduation, he and Matt took a float fishing trip in Wisconsin right before Av left for Connecticut in late August. He’s playing hockey out there, living with a “billet” host family. It’s the first time he’s had to share a room 😉
With one less ravenous monster to feed, it’s been a little quieter, even if not the true empty nest we were expecting. Alec is taking one class online and working as a swim coach as his College decided to go virtual at least until February. We’re trying to make the best out of it by getting out for takeout at new places—with a local juice bar’s açaí bowls a new favorite.
Alec is 21 now so craft cocktails are fun too. It’s a joy to have extra time with him ….he discusses things as an adult…I think this quiet time has helped him get more clear on his dreams and next steps, putting things in perspective.
With fall clearly in the air here in Minnesota, we’re focusing on shifting back into indoor coping mechanisms with cooking near the top of my list. I am finding creative ways to use up my herbs before the freeze. Pesto, sage pesto, chimichurri, smashed rosemary sage garlic potatoes, dill in the weekly refrigerator pickles and mint in anything and everything. Soon enough it’s back to store bought.
And of course tomatoes and fresh tomato sauce. Even better with tomatoes from Uncle Wayne’s garden and fresh basil. Sigh. If I have learned anything it’s one day at a time. And a bowl of pasta with fresh sauce always makes it better.
Ps This scone recipe is an easy riff on the strawberry shortcake we fell in love with earlier this summer. It comes together fast! Don’t overmix the dough 😁
Trompe l’oeil? Does this watermelon actually fool the eye and look like sashimi grade tuna? Not quite. 😉
But it’s tasty, easy and healthy.
I love the taste of watermelon but detest cutting it up. Somehow everything ends up sticky, reminding me of ants at a picnic.
Cutting the thin slices of watermelon is the hardest part of this recipe and I was glad to put my knife skills to the test. It gave me something mindful to do. Slices also made it less messy to eat somehow. Huh.
I wanted to make something special for our Father’s Day dinner. It was the first time our family has been together in months. It was soooooo exciting to be around other humans! I literally spent the afternoon prepping the apps and myself (aka actually showering and getting dressed). Such an adventure after so long without it.
In other news, life slowly returns. Hockey has kicked back in, Avery’s HS had a “drive in” commencement and Alec’s college is planning to reopen in August (with new restrictions including some students living in hotels to honor distancing, pretty resourceful).
I am verrrrrry excited for the outdoor pool to open next week. This is the longest any of us have gone without our respective sports. My mental health will be much improved! I have been making do with a substitute of biking with my new cruiser…isn’t the basket cool?! The boys call me Dorothy. I am thinking about getting one of the cats🙀 to ride up front.
This experience has given us perspective and a willingness to try new things, and let go of others. I am grateful for the slower, quieter pace and the irony of our last few months before being empty nesters having the birds home with us for more family time than we have ever had together.
I can get over sticky messes.
Watermelon sashimi (vegan)
1/2 seedless watermelon, thinly sliced into 4” shingles
1 jalapeño, thinly sliced and seeded
1/4 red onion, thinly sliced and soaked in water
Tamari (approximately 1/4 cup), adjust to your flavor preferences
Black and white sesame seeds
Assemble by layering watermelon, jalapeño, onion and sesame seeds. Sprinkle with Tamari and allow to marinate about 30 minutes. Not too long or it’ll get mushy.
“Are you kidding me? Is this for real? Didn’t you buy this 2 days ago?”
Yes, yes I did buy that half gallon of ice cream 2 days ago. And yes it’s almost gone. And no I don’t eat it so I didn’t notice it was almost gone. But yes this is what happens when 2 grown boys/ men are stuck inside. They eat.
It’s only been just about 2 weeks of shelter in place self-quarantine, but time seems to have taken on another dimension. Slower? But warped? It feels like a holiday break except there’s no big family dinners. Just the 4 of us. All close together. All the time.
So as of yesterday, I decided I needed some behavior adjustments and made 5 commitments to myself:
Hygiene. Did I really have to make a rule for this? Apparently. Skipping showers and wearing pajamas longer than appropriate needs to end.
Self care. Yes, this is a category different from hygiene. It’s exercise, meditation, not overeating or drinking. 5 days a week may be more realistic than every day.
Work boundaries. Be more intentional about turning it off. It’s easy to overwork as a form of coping.
Fellowship. Family, friends, online connections. Reach out daily to a few. We started a Sunday family Zoom meeting. It’s highly entertaining 🤣
Creative endeavors. Coloring, writing, cooking, blogging. Catching up on reading blogs I follow and trying recipes!
Yes, these rules seem kinda basic, but it’s clear that I need better routines to adjust to the current situation.
I have been making at least one new recipe a week. A roasted carrot farro fennel salad. Green curry zoodles with roasted shiitakes. Hummus this week…I will never buy it again! I have plenty of time to make it 😁
1 can chickpeas, drained and rinsed
2 cloves garlic smashed
Juice of a lemon
1/2 cup tahini
3 tbsp cold water
2 tbsp olive oil
Puree chickpeas in food processor until smooth. Add garlic, tahini, salt and lemon juice. Process until smooth. Add water and olive oil. Allow to set for 30 minutes.
Eat it before the boys find it. Hide it behind the tofu.
Despite toilet paper hysteria, we’re not adjusting our shopping routine. Once a week. Maybe that’ll change in the coming weeks, but right now we’re calm. We’d heard stories about empty grocery store shelves, but found everything in stock at our local coop. Thankfully no one made a run on fresh fennel (yet) 😉
Being socially distanced means I have time to play with my new toy: a sous vide machine. Burgers last night and marinated soy sesame chicken breasts tonight for a quick Asian bowl. I am keeping calm by investing energy in creative pursuits!! The boys are happy because it involves meat.
It’s easy to drop the protein in a bag and let the sous vide do it’s thing. Basically the water slowly cooks the ingredient to a desired temperature and then holds it there without overcooking it because it’s in a Ziplock. You do it all via an app!
You don’t have to take it off when it’s done. It can stay in the water until you’re ready, which makes it super easy. For proteins it’s definitely a win. I have done carrots too which locks in the flavor and nutrients. I feel like a chef scientist!
As we were shopping this week, there was definitely an aura of “stocking up”, like what happens before a holiday or a snowstorm. When I looked in our cupboards, I realized how much we just have on hand. Those are some of my favorite meals—figuring out what to make based on random ingredients. Rice, peanuts and thai peanut sauce inspired this meal. We’re certainly not going to go without. I am very grateful.
I will be even more grateful when Alec returns from college (expected his classes will finish online this year) and Avery has just one more day before they break, and likely also move to a distance learning model. I will feel better with both baby birds in the nest, hopefully by end of the week.
Our world is changing. Fear and scarcity are the mindset of the day. I am hopeful that we come out of this with perspective on what needs to change in our culture. We have enough.
Tofu Thai peanut bowls (vegan)
1/2 napa cabbage, chopped
3 cups cooked Basmati rice
1/2 red pepper, chopped
1/2 cup shredded carrots
3 green onions, chopped
Serrano pepper, diced
Pickled red onions
Dry roasted peanuts
Grilled marinated sesame soy tofu, extra firm
(Or Sesame soy marinated chicken breasts)
Sesame seeds, black and white
Thai peanut sauce
Slice extra firm tofu into 1/2” slices. Cover with paper towels and place heavy pan on top to remove excess liquid, About 30 minutes.
Slice 1/2 red onion thinly. Add 1 tbsp sugar and 2 tsp salt to 500mL vinegar (red wine and champagne or white vinegar mixture). Heat vinegar until sugar dissolves about 30 seconds. Red onions will be edible in about 30 minutes but better the next day 😉
Marinate tofu with soy/sesame oil and Sriracha mixture for 30 minutes. Grill the tofu.
Assemble the bowls using rice, cabbage, vegetables and accessorize to taste. Top with Thai peanut sauce.
It’s been a wild ride these last 2 months, which I am thankful for because it made the darkest days of winter go by quickly!
The boys both finished up their sports this last week and it’s been a bit emotional to start to feel the end of a life phase. Avery ended his high school hockey career with an impressive 50 point season. We’re now waiting for the scouting/recruiting/tryout process for junior hockey to know where he’ll end up next year.
I missed senior day for Avery while in Iowa for Alec’s swim championships. It was an exciting weekend for the Lake Forest women to defeat perennial powerhouse Grinnell. Alec swam great, including winning the mile in a school record time and NCAA D3 cut. It’s joyful to watch his hard work payoff!
During the hockey season breakfast is often the only meal we eat together and I have found joy in getting up early to prep it, knowing it’s only a few more months of Avery at home and our nest is empty!
While I usually prep “regular” breakfast for him, I have simplified my breakfast routine by using one of the daily featured menu items from our recent Baja wellness vacation. Coconut Chia pudding with granola and fruit is ready ahead and provides enough whole grains and fiber to keep me sated. And yes, while this is a breakfast item, it is great later in the day too!
I kind of think of eating the same healthy breakfast every day like one of the Jedi efficiency hacks people like Mark Zuckerberg tout (he wears the same thing every day).
The logic is to not spend brain energy on “easy” decisions so that you can focus on the more challenging ones. It’s also the same approach as the one decision that eliminates 100 decisions. Ie, Opting out of social media means hundreds of notifications eliminated daily.
I mention these efficiency hacks because life is truly a whirlwind right now between family and work, as the new business is getting its legs. I have had to make some choices about where to spend my time. My creative energies have been invested in work vs blogging, and I am ok with that for now even though I miss it and interacting with all of you 😊
Coconut Chia pudding with granola and berries (vegan)
Chef Efrain’s recipe from Prana del Mar.
1/2 cup of chia seeds
500 ml of coconut milk
500 ml of rice milk
1 tablespoon of vanilla
1 pinch of cinnamon
1/2 cup of chopped dry dates (prefer Medjool)
50 ml of coconut cream (the solid part on the top of a coconut milk can)
1/4 cup of dry coconut
1/4 cup of pumpkin seeds
– Soak chia seeds in soy and rice milk, stir gently.
– Add vanilla, cinnamon, coconut cream, and dry dates. Cover and store in the fridge for 3 hours or overnight to thicken.
– Make sure your pudding looks thick and the chia seeds have gelled. Sprinkle with dry coconut and pumpkin seeds, granola and berries.
It seems about right that I am making one of our favorite summer salads in September. I am not quite sure where it went! But both boys are back to school, with Alec at college for almost a month now and Avery having started his senior year of high school this past week. One more year until empty nest!! 😆
His last first day pic.
We are getting back into the groove of quick weeknight meals between hockey and other school activities. My weekends are spent preparing things ahead so anyone can grab and eat whenever.
Honestly this 4 bean salad fits that criteria which is why it’s a church picnic staple in Minnesota. You can throw in any beans you have on hand–I happened to use kidney and great northern. Most of the time it’s all canned beans too.
But this week at the Farmer’s Market the yellow wax beans and green beans were just fantastic! That’s actually what inspired me to make this salad, along with grabbing about 5 pounds of tomatoes to turn into roasted tomato pasta sauce. (I wish I would have snapped a pic of the golden raspberries I bought too–but they were eaten within hours along with a pint of red ones. Still Avery’s favorite!)
Also on tap this week is beef stew for Matt’s birthday with mashed potatoes and an apple tart….chili and coconut tomato soup and a cauliflower curry….maybe fall isn’t so bad. But I still hate winter. One more.
4 bean salad (vegan)
1 cup each yellow wax beans and green beans, trimmed and cut into 1″ pieces
1/4 small red onion, diced
1 can dark red kidney beans, drained and rinsed
1 can great northern beans, drained and rinsed
1/2c vegetable oil
1/4c red wine vinegar
2 tsp agave
1/4c chopped fresh herbs–parsley and oregano
2 stalks celery, diced
Steam green and yellow beans until tender about 5 minutes. Cool quickly in ice water.
Drain and rinse canned beans. Combine all beans together.
Soak red onion for about 10 minutes in cool water (takes away some of the bite). Dice.
Mix the oil and vinegar and add herbs, salt and pepper and agave (sugar is fine if that’s what you’ve got).
Combine all ingredients together and let sit for an hour to marinate.
We first had these little gems–Shishito peppers–in Phoenix. Wow. Who knew I could eat an entire bowl of peppers!
That answers your first question: No, they’re not spicy. Well they say 1 in 10 is actually spicy and that’s consistent with my experience too. But not jalapeño spicy even. Just enough to keep eating for the random wildcard surprise.
They’re super easy to prepare and make a great app or side to anything from southwest cuisine to burgers. The long stems are ideal for snack ready eating–many places serve them with dips, but honestly I find that unnecessary.
The skins are very thin so it’s not even like a red pepper, you barely notice it, which is also a win for a roasted/blackened technique so you don’t end up with that giant mess of exterior to cleanup.
They can be difficult to find so if you run across them as I recently did in the coop or your farmer’s market, by all means buy them!!!
Roasted Shishito peppers (vegan)
Shishito peppers (8 oz is a good amount)
Juice of a lime
Toss in olive oil, cook on a vegetable grate on the grill over medium heat, about 5 minutes until slightly blackened. Remove from heat. Squeeze lime juice over and sprinkle generously in salt.
It snowed another foot this week. Which is why I am still making soup practically every week. (Well technically this one is so easy Matt made it!) I seriously considered buying a blow torch to melt the lawn. <<Sigh>>
Back to the soup… it’s creamy” without being creamy and just different enough from the typical tomato soup recipe to pique interest.
I keep the fresh pastes in a tube–ginger and lemongrass in this recipe–in the fridge because they make it fast and easy to bump up flavors in Asian dishes like stir fry or ramen noodle bowls. They last a long time too!
This soup comes together quickly, so very doable for weeknight meals or make ahead to put into school lunches.
Sidenote: Avery’s lunchbox is a bit different than his classmates’. Apparently salads, vegs/hummus and coconut tomato soup are “low trade value” to 17 year old boys. 😉
I am planning the summer herb garden and look forward to just a few weeks from now when I get to plant them…just popping out to the back deck to get a few sprigs of whatever to brighten our meals seems like such a small luxury. Think Spring!!
Coconut Tomato soup (vegan)
1 tbsp olive oil
1 onion, chopped
2 tsp fresh ginger paste
1 tsp fresh lemongrass paste
28oz whole tomatoes
13.5oz can coconut milk
4cups vegetable broth
Salt, pepper and sweetener to taste
Sauté onion in olive oil until translucent, about 5 minutes. Add ginger and lemongrass, stir briefly before adding tomatoes and broth. Break tomatoes apart, simmer 20 minutes. Add coconut milk and seasonings. Purée with hand blender.