11.25.2011

Eating like the Suidae Family

Hopefully you didn't eat like the Suidae family yesterday. In case you were wondering who they are, they're really swine. And I mean that in the nicest way. Pigs are from the genus Sus, within the Suidae family.

What I'm trying to say is that I'm hoping you didn't eat like a pig.
But even if you overindulged on the treats of Thanksgiving, today is a new day!

And we all know that leftovers are in abundance on the day after Thanksgiving, so make yourself a turkey wrap with all of that food hanging out in the fridge.
Spread about 1/2 cup of leftover squash and cranberry sauce mix over a round whole wheat tortilla. Sprinkle some golden raisins and shredded lettuce. Lastly, pile the tortilla with shredded turkey, roll it up and cut in half.

Just please don't eat it like a pig.

11.21.2011

Kale Convert

If you'll recall, I proclaimed my love for tofu about a month ago. Tofu and kale seem to go hand in hand: in the "for hippies and health nuts only" category, unfortunately.

I think kale just needs a makeover. Kind of like pistachios (get crackin' like a honey badger!) Or carrots. These good Vermonters have started it already... Eat More Kale!

So perhaps a movement is already underway. You should take The Kale Pledge anyway. Pledge to make kale cool.  I'd like to see kale become the everyman's green.

While I work on my kale-loving campaign, here's a quick crash course in kale; after all, there's not just one kind. For starters, you've got curly, lacinato, and red Russian. Sarah Jane from I Love Kale does a great job explaining the subtle differences.

I had some of this delicious Brassica in my refrigerator (each variety, as a matter of fact) and decided that a side dish full of simple but bright flavors would do just fine aside a bowl of beans.

I started with a few long leaves of lacinato kale. I sliced them in half the long way, and then chopped into ribboned, bite-sized pieces. Into a saute pan it went to cook down a bit. Raw kale is a dull, deep dark green, but when a bit of heat is applied, it turns a bright, almost fluorescent green. That's when you know it's done (about 5-7 minutes). At this point I added 1/8 cup chopped walnuts, a squeeze of lemon, a drizzle of macadamia nut oil, and a pinch of salt and pepper.  Tossed together, this side dish adds a beautiful splash of color and a couple servings of your nutritious dark leafy greens!
For those skeptics, sauteed kale is mild; with a bit of acid from the lemon and crunch contributed by the walnuts, this side dish is flavorful without the bitterness associated with some dark leafy greens. If you're hesitant to try this recipe, start with kale chips.

Question of the Day: Will you take the pledge? Are you a kale convert?

11.19.2011

Whole Wheat Pumpkin Ginger Muffins with Streusel Topping

Thank you for all of your kind words on our recent engagement! Each and every one made me smile.

This whole week I've been living in the clouds, soaking in all of the sweet responses of friends and family, beginning the wedding planning process and every once and a while, gazing at my ring and getting used to its new home on my left hand.
This morning I was in the mood for something pumpkin-y. A muffin with a hot cup of coffee seemed just the thing. Mini bundt pear spice cakes with walnut praline topping or homemade cinnamon buns also would have done the trick, but I settled on pumpkin muffins instead.

Unfortunately I didn't have a can of pureed pumpkin, so had to make my own. I had some sugar pumpkins bought from the farmers market two week ago, so I cleaned, peeled, cut into chunks and microwaved for 8 minutes. After a quick turn in the food processor, I had 3 cups of pureed pumpkin for less than it would have cost me to buy a can.

Whole Wheat Pumpkin Ginger Muffins with Streusel Topping
makes 2 dozen muffins
(adapted from Sweet Potato Muffins with Candied Ginger in Madison's Vegetarian Cooking for Everyone)

1/2 cup oil
1/3 cup molasses
1/3 cup honey
1 cup brown sugar
2 cups pureed pumpkin
4 eggs
1 cup buttermilk
1 3/4 cup whole wheat flour
1 3/4 cup white whole wheat flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1/3 cup chopped candied ginger
1/2 cup toasted chopped walnuts
cooking spray

Streusel topping:
1/3 cup brown sugar
1/4 cup rolled oats
1/4 cup whole wheat flour
1/4 tsp nutmeg
2 Tbsp cold butter

Preheat oven to 375 degrees. Spray muffin tins. Mix wet ingredients in first bowl. Mix dry ingredients and ginger and nuts in a second bowl. Combine two until well mixed. Spoon into muffin tins. For streusel topping, mix ingredients, cutting in butter with fingers. Sprinkle streusel on top of muffin batter. Bake for 20 minutes.

These would make a perfect Thanksgiving morning treat. Served best with cinnamon or pumpkin spice coffee!

Question of the Day: How are you celebrating Thanksgiving this year?

11.14.2011

No Engagement Chicken Necessary

So there is this old wives' tale that if you make this particular chicken recipe called Engagement Chicken, it will woo your suitor into proposing to you. Cute... but that's certainly not our story.

Let me say this: Tim and I got engaged last weekend.



And despite hearing the response "finally!" from some (like our parents), the last seven years together definitely flew by.

This was the first long, work-free weekend in a while, so I had packed the agenda full, never realizing a proposal would be the finale of it all.

On Friday morning, Tim and I headed out to Cornerstone Ranch in Princeton where we cashed in a horseback riding groupon. I had never been before; my excitement and anxiety subsided when the guide gave me the horse her 7-year old was training on saying, "it will be perfect for you." The trail ride was relaxing and scenic, yet muddy and windy. But I didn't get bucked off or stuck in a tree. A success, the way I see it.
On Saturday morning, we headed to Westport Rivers Winery. Our friends had arranged a winery tour and tasting; who am I to turn an offer like that down? As we arrived, the entrance was blocked. An old pickup truck had stopped short in the driveway and a subsequent deluge of pumpkins tumbled off the back truck bed. Pumpkin guts littered the front entrance of the pristine vineyard grounds, so instead of waiting in our car and watching the poor farmers pick up the hundred or so smashed gourds, we offered a hand. In exchange, we were graciously given a pumpkin.  As the winery tour started, we realized the guy who dumped the pumpkins was our tour guide. We were glad we didn't just sit in our warm car watching him hopelessly scrape together his squashed pumpkin crop!





The tour guide oriented us to the fields of vines, identifying the names of the grapes they grew that would eventually be crushed to create their signature sparkling wines. We toured the processing facility and viewed the honeycombs of fermenting Brut and Blanc de Blanc. The tour circled back to the tasting room, where we swirled and sipped all sorts of sparkling wines, whites, and even a Pinot Noir made from grapes that enjoyed an unusually long growing season in 2010.
After the tour, we lunched at The Bayside Restaurant. From the outside, it appears to be your typical New England clam shack serving non-descript variations of fried seafood. But the menu and the quality of their entrees outweighed any notion of mediocrity. And they're green! And if you're looking for the best lobster roll in New England, well, check out The Bayside Restaurant. Yes, I said it. Best Lobster Roll. Capital B, L, R. You'll get a hot dog roll filled with chunks of lobster meat, undressed. They serve melted butter and mayo on the side; that's next to the side of awesome.


We headed down to the Cape for the evening, staying at a family friend's place in Hyannis. Dinner was fairly plain, but the drinks at the British Beer Company were great! I partook in a spiced rum hot apple cider, perfect for a cool autumn Hyannis evening.

Sunday morning was unusually warm for the likes of mid-November. There was not frost, but a dewy haze on the front lawn and the air in the house was slightly cooler than it was outside. So we packed up our gear and boarded a ferry to Martha's Vineyard. Little did I know my visions of brunching at Art Cliff Diner and biking all over the island on a sunny day would quickly turn into Destination Proposalville.

We ate brunch at Art Cliff last year, but unfortunately it was closed when we arrived. Instead, we opted for Eggwiches at Beetlebung Coffeehouse, an inferior yet filling meal that I thought would be fueling a 20+ mile bike ride.

Instead, Tim suggested we should just go for a walk. You know, let the eggwich settle.

"Let's walk up to the West Chop lighthouse, maybe see if there's a beach to hang out at up there."

I should have known something was suspect when he said he wanted to go for a walk. Tim hates to walk. The only time he believes walking serves a purpose is if it's down the fairway on a golf course.

But we walked anyway, me taking photos along the way, he trying hard to conceal the brown and teal box hidden in his pocket.



(This is Tim concealing the box in his pocket.)
(This is the Martha's Vineyard Black Dog laughing at him.)


Two and a half miles later, we arrived at the West Chop lighthouse. A disappointment, really. It was the smallest lighthouse I'd seen. A house with a second floor silo that doubles as a lighthouse. So we continued on to the beach. The beach that we couldn't find. I was ready to turn around and head back, determined to ride bikes, but Tim said we should walk just a little further, down a private road even. Well, of course I saw an unusual bird craning its neck on a rickety old dock that I just had to have a photo of. Private property? Maybe. Trespassing? Perhaps. Next thing I know, Tim is stopping me from returning to the main road, me muttering something about someone calling the cops, he fumbling for something in his pocket.
Now it made sense why he did not want to rent bikes. He was carrying around an engagement ring!

And then he got down on one knee.

Yes, I cried. A lot. But I cry a lot of happy tears, so it was totally normal. I even hysterically laughed at one point, envisioning myself trying to explain to a cop why we were standing in someone's backyard oceanfront property half-crying and half-laughing hysterically.

I set my camera on a rock and took photos the moment after he slipped the ring on my finger.
I believe it was perfect.

11.06.2011

I Eat Words

I possess a weakness for bookstores. Barnes & Noble gives me butterflies, and I mourned the closing of Borders. But oh, independent bookstores make me weak in the knees. They are the 6th Avenue of my reading dreams. And I've always admired a well-stocked library. I've felt most comfortable and at home between the quiet and narrow rows of collections, musty with age and use. I don't have an e-reader, but don't know if I want one. I appreciate the tactile and emotional connection with pages, spines and hard covers. I prefer paying a horn-rimmed glasses-wearing cashier for my books.

And in these places, I tend to head toward familiar shelves: shelves holding food writing tomes. Elation filled my bookworm heart when I found Rabelais in Portland. Or strolled the aisles of Strand Bookstore in New York City. Or browsed the cookbooks in Berkeley's Pegasus. Or revisit Amherst Books and Food for Thought in Amherst again and again. I imagine one day to live in a home with a study, wall to wall with shelves holding beautiful and classical works. Only a well-used kitchen where the sunlight streams across a worn wood floor or a farmers market bursting with wooden baskets filled with butternut squash and bunches of kale trumps this sense of place.

I just purchased Best Food Writing 2011 and What Einstein Told His Cook. I recently completed Bird by Bird, and while it is not a volume of food writing, it is still a text about writing (and life, for that matter): the struggle and success of it all.

I've also recently discovered Cook's Illustrated, and cannot seem to part from my monthly edition of Eating Well.

So when I'm not trolling Pinterest, stalking Twitter or reading Facebook status updates, you will find me curled up on the couch reading.

Question of the Day: What are some of your favorite food writing texts? Magazines? Collections?