in the Hopeful Kitchen

Au Natural Strawberry Fruit Roll Ups

2013-06-14T21:25:00.001-07:00

Man, oh man! Where has time gone?! No, I haven't fallen into a black hole. No, I haven't given up on cooking (or eating). No, I haven't been traveling in the back country of some exotic place (unfortunately!). My silence has been the result of caring for a new baby in my life. Not a real baby (sorry, Mom)... THIS baby. I started my own photography business. On accident, almost. After photographing this friend and this friend and this friend and many others, it seemed like a natural progression of my work. And work it is! I love it, so it's the best kind of work... but on top of my full-time position here and a home remodel, sometimes it may seem that I have indeed fallen into a black hole.

Well, it is time to emerge at long last.

Candied Citrus Peel

2012-12-10T19:46:00.001-08:00

I love citrus. It's so lovely that citrus season occurs in the cold of winter -- those bright, juicy sunshine-orbs ripening to perfection in the darkest days.

I've featured marmalade and cocktails made from our (six!) citrus trees in past blog posts. In the spirit of thinking ahead to holiday gifts and gatherings, I've fallen in love with candied citrus peel. It's a bit of a process, but the results are worth it! Delicious, flavorful citrus peels last months in a sealed container in the fridge, and they are so pretty. Dipped in bittersweet chocolate puts them over the edge.

Joanne's Linzer Shortbread Cookies

2012-11-27T20:29:00.000-08:00

Spending Thanksgiving with 20+ gourmet-minded family members on the east coast was totally inspiring. After not posting anything on my blog for months (and hearing about it nearly every day from some friend, family member or my own conscience), I was happy to return from a week on the other side of the county with ideas and momentum to cook, bake and get out my camera. The past months have mostly been a whirlwind of paperwork, construction, heavy lifting and dust as Bill and I begin the adventure of home ownership, junk clearing and renovation together. This work has indeed been inspiring... but in a very different way. Dreaming of our kitchen-to-be keeps me motivated!

It was nice to spend so much time focused on food this past week -- and to have some time to relax away from the hustle and bustle of all that's been happening at home. We spent Thanksgiving day at our family's beautiful Cape home, enjoying the unseasonably warm sun, looking out at the sparkling ocean. Inspiration is a given in a place like this!

Aside from the beautiful location, some of my food inspiration came from making and eating holiday dishes, some was from hovering over others with my camera. Mostly hovering over Joanne, who always turns out the most reliably delicious desserts, in copious amounts.

Ode to Tomatoes and the Open Face Tomato Sandwich

2012-09-05T18:11:00.000-07:00

One of my favorite Pablo Neruda poems is Ode to Tomatoes. There is hardly a month when I'm not thinking about tomatoes, and this poem often comes to mind as well. I've included it at the end of this post, if you've never read it, or if you, like me, don't get tired of reading it. These prolific summer tomato months started for me last November when I fawned over seed catalogs and chose tomato varieties for the coming year. MLK Day marks the time I like to get the seeds planted in the greenhouse and then fuss over them while they grow through to April and May, when they are big enough and the ground is warm enough for them to be planted out. The next few months involves staking, pruning, fertilizing, and dreaming... then tomatoes everywhere, always for a couple months that only seem precious when they are over. Just thinking about the end of tomato season makes me wax nostalgic. Luckily we're still wading in tomatoes! Rejoice!

Heirloom Kiwi Tomatoes

Today I don't have an elaborate recipe. I have my own ode to tomatoes of sorts: photos and a suggestion for a go-to, every day, throw-together meal that I could (and do) eat for days on end.

Tamarind Sorbet or Agua Fresca

2012-08-06T19:36:00.000-07:00

Yay tamarind! Before you skip over this, thinking tamarind is an exotic and strange thing that you have never heard of, don't know where to find, or don't care about...give tamarind a chance. It is an extraordinary fruit pulp that is quite delicious and surprisingly nutritious. This sweet-sour fruit (officially a legume), contains high amounts of potassium, calcium, iron, selenium, zinc and magnesium, as well as vitamins C and B and antioxidants. Quite a powerhouse of a fruit -- it's especially unusual to see a fruit with such high levels of iron and Vitamin B. And it is really delicious -- sweet, sour, tangy, addictive. I've used it in savory Indian dishes, as well as in sweet drinks and dessert. I've also seen tamarind candies at the Latino market coated with chili -- sweet and spicy. This recipe is an adaptable summer winner -- it can be churned into a refreshing sorbet or mixed with additional water and ice for sipping in the sun. It's sweet, yet not cloyingly so.

tamarind still in their pods

Blackberry Slump

2012-07-26T21:13:00.000-07:00

It's berry time again! As we headed over the Santa Cruz Mountains to our go-to you-pick berry patch, we tried to remember when it was that we made this trip last year. Of course I track dates and time by the food I ate or the recipes I made, so I looked back in the blog. Sure enough, it was the same weekend last year that we hauled home many pounds of blackberries and strawberries. The Daiquiris, Blackberry Ice Cream and Blackberry Swirl Frozen Yogurt posts tell the tale of last year's excursion.

So what to make with this year's bounty? A slump, of course. What the heck is a slump?! In short, it's stove top fruit dumplings. Unlike a cobbler or a grunt (or other strangely-named fruit desserts), a slump is made on the stove top. It's lovely not to have to turn on the oven in the summer! I like to use a big cast iron pan with a heavy lid. The fruit goes in the pot and a biscuit-mixture is dropped on top of the fruit. The pan lid goes on and the magic happens: the fruit bubbles away while the biscuits steam, making fluffy, fruit-covered dumplings. You can use whatever berry you have -- blackberries, raspberries, strawberries, blueberries -- or other fruit (stone fruit works great). Sugar amounts may have to be altered for different types of fruit. It's a brilliant idea. And absolutely delicious.

Triple A Salad

2012-07-16T19:10:00.000-07:00

Well, it's back to blogging! After many months of wedding planning, celebrating, and then honeymooning, Bill and I spent our first weekend back at home, reveling in the simple pleasure of being married, and ~~relaxing~~, cleaning out the garage, doing three weeks worth of laundry, making short work of a dozen pounds of ripe plums, vacuuming and hosting friends. Another great opportunity to reflect back on Jack Kornfield's Buddhist book, After the Ecstasy, the Laundry.

I really enjoyed planning our wedding weekend, and I absolutely LOVED every minute of the celebration. Now it's also strangely enjoyable to be doing household tasks. Even while dusting and lugging bags to the Goodwill, little wedding memories click through my mind and make me smile.

Here's a sneak peek:

I'll do a post with more photos and details soon, and (hopefully) have a recipe for our wedding cake -- a banana cake that is out of this world. But today's post is a recipe that came to me during a sweet bridal shower hosted by a most creative, generous and resilient friend. She hosted a beautiful brunch, and collected recipes on index cards from all my friends (I'll be posting more of those in the weeks to come -- there are some real winners... everything from savory Bulgarian pastries to Texas sheet cake to Grandma Paddy's ricotta pancakes).

This was the recipe she passed on to me, from Cynthia Lair, a professor at Bastyr University. I frequently make salads, but this is a favorite. The Triple A is named for the primary ingredients = Avocado, Almonds and Arame (a nutrient-rich seaweed, a relative of kelp. Make it with mixed greens, a nice butter lettuce, baby spinach or arugula (to make it a Quadruple A!). I usually like to dress my salad separately, as I'm picky about what constitutes just the right amount of dressing, but this salad is an exception -- I love this dressing and the amount always seems perfect. I didn't do much cooking over the past couple months, but I did make this salad quite a few times -- and that is saying a lot (it was this salad and take out for the last two month rush before the wedding)! On more than one occasion this salad served as a meal in itself.
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Multi-Grain Pancake & Waffle Mix

2012-06-18T18:00:00.000-07:00

I've gotten a lot of mileage out of this recipe lately! It's one I adapted from this cookbook (the same cookbook I got the ideas for this and this recipe) and to-date my favorite multi-grain pancake mix. I love that this mix has so many great grains in it, yet still makes fluffy, light pancakes. The cornmeal gives it a nice texture, too. They are filling, but not too heavy or dense. One batch has made quite a few occasions:

I packaged some up to send to MK, as a part of the Send Something Good blogger pen-pal swap. I whipped up a birthday brunch for two colleagues. And I celebrated Memorial Day with a leisurely peach-pancake breakfast with Bill.

Preparing this mix in larger quantities makes it easy to use on a whim, or to give as gifts -- I mix up a batch and have it for a couple months, sealed, in the fridge. It's also good packaged in Ball jars with a ribbon for holiday gifts.

This mix is great for adding variations -- Peaches are piling up at the farmers' market, so these had peaches cooked inside, and piled on top. YUM. I'm a fan of the smaller, silver-dollar sized cakes, but you can make them any size you want.

Send Something Good Package Pals - Part 2

2012-05-29T07:36:00.001-07:00

pink strawflower

The whole goal of the Send Something Good project was to connect with other bloggers you may not otherwise find. I have to admit, I'm in my own little food blog bubble. When I have a spare second, I scroll through food blogs... and wedding sites. So checking out the sites of the bloggers in the Send Something Good project was a lot of fun, and a new perspective. How interesting to get a view into someone else's life, interests, relationships -- to get to know other people in other places in the world so easily.

I received Mary Kate's contact, the author of the blog From the Guest Room, as the person I'd be getting to know (via her blog), and then surprising with a package. Mary Kate lives in Nashville. The south is close to my heart (I was born and lived for years in North Carolina), and I loved looking through Mary Kate's blog -- she has beautiful photos, great style, and she is always posting about something interesting (book clubs, recipes, photography pointers, DIY, guest posts, fashion ideas). It was fun to put together a package for her, and also strange sending a stranger a gift -- trying to imagine who she was, what she'd like. I wanted to send something from California, something personal, something unusual, and of course to have it all be something she'd like.

Mango Parfaits (by way of Mango Memories)

2012-05-10T22:05:00.002-07:00

Twelve years ago, I traveled around the world for 9 months on a field study program called International Honors Program. It was an awesome, inspiring, crazy experience. The friends I made on that trip are like family, and it's always so sweet to see them. What an exceptional treat to see five of them in the last two weeks (plus their significant others and little ones)!

Something Good Pen Pals

2012-04-24T08:08:00.001-07:00

There's no recipe today! This post is all about mail -- getting it, sending it... and participating in a sweet blogger pen-pal idea called Send Something Good.

I really like the idea of pen pals. I traveled a lot when I was younger -- first as an exchange student in Germany in high school, then around the world with an amazing field study program for my junior year of college, then after college I interned in India, then worked in Thailand. Each of these experiences took me far out of my comfort level. I loved, loved, loved (and really relied on) getting mail from friends.
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Spring Curry and Busy Days

2012-04-16T21:43:00.000-07:00

The days and weeks (and months!) have been flying by! Longer spring days have provided great motivation for excursions, gardening and checking things off the wedding planning to-do list. Season six of Weeds on Netflix has kept me busy too. It seems each time I whip up something in the kitchen, friends are over or we're realllly hungry, or I'm itching to work on wedding invitations or a knitting project or or or . So my blog has had a bit of a Spring Break. Let's imagine that it was relaxing on a white sand beach somewhere warm and sunny.

Today's recipe keeps things simple while highlighting some great spring vegetables. It's a great, quick recipe, yet full of YUM. Serve over millet, as seen here, or with rice, quinoa or another grain.

'Cream' of Broccoli Soup

2012-03-27T21:24:00.001-07:00

It's pouring rain here tonight. And cold. The rain hits the tin heating vent on the roof, making a melody, and it's quite the symphony tonight. It's the perfect night to be curled up on the couch writing this post, and a perfect night to eat soup. I'm happy to welcome all the signs of spring (and summer!), but I don't mind the cold rain on cozy nights in like this!

'Cream' of Broccoli soup is such a great trick. It is creamy and rich, yet completely vegan. And it's such a lovely spring green to boot. Bill, who is neither vegan, nor vegetarian, ate this soup two nights in a row and declared it his second favorite soup. Second to this one. He would have eaten it three nights in a row, but it's gone now. It's another hit that I adapted from this book, and the third recipe (after this soup and these crackers) that I've been inspired to make from it in the last month.
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Buckwheat, Seed & Lentil Crackers (Raw & Gluten-Free!)

2012-03-21T19:46:00.000-07:00

The hardest thing about cutting gluten out of my diet this month hasn't so much been not eating gluten, as it is not baking. I LOVE baking. Cookies, biscotti, bread, pizza, galettes... Ok, ok, I love eating all those things, too. But being in the kitchen is a lot more difficult when I'm not bustling around with a new baking project. Recently I tried these crackers, made from rice, flax, quinoa and sesame. They are good, especially as a vehicle for hummus or bean dip or nut butter (i.e. not so much on their own). Always up for a challenge, I pledged to make my own gluten free crackers, and try making some more gluten-free snacks.

After talking about The Vegetarian Mother's Cookbook, by Cathe Olson in this post, I happily came across a copy to add to my cookbook collection. It's a great book, and not just for pregnant and breast-feeding mothers. There are a ton of healthy, nutrient-dense, tasty and creative recipes. And it happened to have just the cracker recipe I was looking for. Gluten-free and packed with lots of yummy & nutritious things: lentils, buckwheat, flax, sesame, sunflower and pumpkin seeds. They, too, are a wonderful vehicle. My favorite way to enjoy them is with some tahini and honey:

Pickle That: Spicy Rainbow Carrots

2012-03-15T21:37:00.001-07:00

It keeps happening. Vegetables (many, many pounds of them) keep taking over every inch of our fridge. The other week I had the opportunity to buy a 10-pound bag of rainbow carrots from Mariquita Farms. How could I not? This phenomenon of buying large quantities of super-exciting vegetable is not new for me. There could be worse; I could be binge spending on camera equipment or all those adorable things I keep seeing on etsy. To speedily make use of all the beautiful produce (and make room for other important fridge staples like beer), I've been canning a lot lately. Have you noticed?

What better to do with a ton of great produce, but to eat it fresh 'til you are sick of it, and then pickle it (pickling does seem to be the current in thing).

The purple, yellow & orange carrots were the perfect size for pickling in quart-sized jars. I had the quart sized jars, all my canning equipment and lots of motivation. The only thing getting in the way of making carrot pickles was time. How to squeeze it all in? Pickling does take a dedicated couple of hours. Having a partner in crime helps -- I snagged Anne at work and we plotted how we could fit it into our ridiculously full schedules. Motivated by the thought of a tasty and beautiful end product, we came into work 2 hours early to share the preparation and canning work in our staff kitchen. Talk about dedication.

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Fruit & Nut 'Cookies': Vegan, Raw, Gluten-Free

2012-03-06T15:04:00.000-08:00

Day 1 of my spring cleanse went well. I'm always a little hesitant to talk about decisions like a cleanse. Quite a few people have suggestions for what I should or should not be doing for a cleanse. There are a thousand books, websites, urban myths and family stories about cleansing. So, sharing that I am starting a cleanse brings it all on. But in it all, there's a lot of support, which I appreciate greatly.

My cleanse is not a diet or fad, it's an elimination of a great many things that my body may or may not have trouble processing: gluten, dairy, soy, caffeine, alcohol. I'm cutting (most) processed foods and sugar. I'm giving my digestive system and liver a little 27-day vacation (wish it was in Hawaii!). Why? Why not?! Ok really, why? Well, I've had good experiences with cleanses like this. Cleansing helps me focus more on what I put in my mouth, and helps me to notice how my body really feels. It helps me break habits I keep talking about breaking. I experience greater energy (after a rough first few days), healthier skin & hair, better digestion, better sleep. It feels like an adventure: I look for new recipes, try new foods, and get newly creative in the kitchen.

This past weekend before beginning, I checked out a stack of vegetarian, vegan, gluten-free and raw books from the library and marked a good 50 recipes. I narrowed my list down to the first week's recipes, making sure to include snacks and sweets to get me through the initial cravings.

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Kabocha, Posole & Bean Comfort Soup

2012-03-03T17:52:00.000-08:00

There have been a great number of babies born in the past month. 2011 seemed like the year for baby girls. This year there are a great many little boys. As a February baby, I was excited to welcome friends' babies right around my own birthday: Konrad and Kauila recently joined the school of Pisces.

What do I do when a baby is born? Well, while I wait for cute photos and an opportunity to snuggle with baby, I head to the kitchen to make one of my favorite comfort soups to bring to the new family. And I make extra to feed my sweetheart at home, too... everyone can benefit from comfort soup. This is a wonderful, delicious recipe, chock full of nutritious ingredients. It can be made vegetarian or not.

Spinach Mushroom Egg Tart

2012-02-25T18:47:00.000-08:00

It's been an insanely warm 'winter' here in the Bay Area. Very little rain, days and days of 60 and 70 degree, sunshiny days, trees and flowers blooming in early February. This is weather we're not exactly thrilled about because it means no water for our gardens and reservoirs, and no snow in the mountains, but it's also just too darn beautiful to not get out and enjoy. I think of winter as a great time to get cozy in the kitchen, heating the house up... but I haven't done so much of that this winter. This tart is an exception.

First daffodils

Magnolia bloom

During the week I often turn to my colleagues and the Internet for ideas for quick, interesting dinners. More than once, Martha Stewart's daily menu ideas have piqued my interest. For whatever reason, I receive a daily email menu idea. Sometimes I delete them without opening them, sometimes I really do need a reliable, simple menu idea (and a 3 minute work break), so I check them out. Often they are good inspiration, even if I don't follow the recipe. Spinach Mushroom Egg Tart was inspired by one of those Martha emails (this was one, too). The original recipe is here.
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Purple Cauliflower & Carrot Jardinière

2012-02-17T15:28:00.000-08:00

The first weekend of January I joined a very pregnant K and four other lovely ladies in Half Moon Bay for a mini-retreat before baby arrived. We stayed overnight in a beautiful converted railway stop home, full of light and interesting knick knacks, painted with bright colors and just a brief walk to the ocean. We each brought food to contribute to a delicious feast, drank wine and home brewed beer (well, some of us drank), enjoyed the sunset over the water and the huge moon rise on our walk home, and chatted, laughed and cried until we fell asleep (at a very late hour of 11:30PM).

The next morning the ocean greeted me out the window next to my bed. We walked on the beach again, enjoyed warm banana bread and eggs, and then... made pickles (of course!). It was a great way to spend time together. Canning used to be something that whole communities got together to do. That's what it felt like as we prepared the beautiful purple cauliflower, carrot sticks and water bath, sterilized the jars and equipment, and shared the jewel-colored rewards at the end.
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The BEST Chocolate Chip Cookie

2012-02-02T06:24:00.000-08:00

The BEST chocolate chip cookie ever? YES.

I'd heard about Jacques Torres' famous cookies from my friend Anne who swore up & down they were the best she'd ever had. I don't know what took me so long to make them. In hindsight, I should have bolted for my kitchen immediately after her declaration. Anne is someone to take seriously when it comes to all things delicious. This is the friend who shared the best gelato in the world with me at Terra Madre in Italy, who introduced me to the magical cooking of Heidi Swanson, Sunset's butternut squash & kale lasagna, and the chocolate beet cake of Nigel Slater. Her fresh strawberry ice cream is the reason I now own an ice cream maker... ok, ok, you get my point: why didn't I listen sooner?! Learn from my mistake: don't wait! Get thee to the oven!

Roasted Cauliflower, Butternut Squash & Chickpeas with Harissa

2012-01-25T22:07:00.000-08:00

Purple cauliflower. Beautiful photo by Anne DeLeon.

Check out that incredible purple cauliflower! So beautiful! During their CSA off-season, Mariquita Farms offers their organic produce to customers as a part of their 'Lady Bug' delivery throughout the Bay Area. I look out for their email fliers that announce the latest delivery schedule and available produce. The other week I couldn't help myself. Some people can't resist and unintentionally spend hundreds or thousands of dollars on shoes or clothes on a whim. I buy cauliflower -- purple cauliflower! And apples. And greens. Ten pounds of cauliflower, twenty pounds of Braeburn apples and a mystery box of veggies. The result = a stuffed fridge with no room for milk (or beer!) and the need for lots of culinary inspiration, quickly.

Luckily Bill has been juicing mad amounts of apples (and pretty much any fruit or veggie that I bring into the house). And double lucky that and I was on my way to a pickling party (no joke). That still left LOTS of veggies. Happily, I recently discovered homemade Harissa. Harissa is a Moroccan chili sauce that takes lentil soup, black bean soup, hummus, eggs, and lots of other dishes to the next level. I originally made it to go with this recipe, a chickpea and butternut squash stew from Martha Stewart (which I really liked and have made twice in the past two weeks).

This week's recipe is similar to a black bean, sweet potato & kale dish I made a few weeks ago... but the Harissa makes it surprisingly unique. You can purchase Harissa already made, or make your own. It's surprisingly easy to make, and one batch will last for a couple weeks in the fridge, and the recipe below will make enough for several meals. Roasting the cauliflower and butternut squash also contributes to the awesome flavor in this dish -- much deeper flavor than if you simply sauteed everything (which you could also do, but it wouldn't necessarily be quicker). Roasted Cauliflower, Butternut Squash & Chickpeas with Harissa was great served over red Thai rice, but any grain would be tasty.

taking the world into my arms

2012-01-09T22:28:00.000-08:00

My blog is a year old! My resolutions last year were to start this blog, to experiment with photography, and adventure into new cooking realms.... and other little things like being an all around kinder, patient-er, happier person. I'm pretty darn happy with the year. 2011, thank you.

The title of this post is from a poem by my favorite poet, Mary Oliver. I think of her words when I am on the threshold of something new, when I am gathering courage, when I need reminding of what's important. Perfect for reflecting on the anniversary of my blog. Perfect for starting 2012.

Today's post is an ode to all that has come to pass, a cheers to looking back, to remembering the moments and savoring memories, to the spark of joy (and fear?) in pondering the mystery of what 2012 holds... and to taking all that as inspiration for keeping on keeping on.
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Hot! Hot! Cocoa

2011-12-23T18:22:00.000-08:00

I always think I'll have so much more time than I actually do for making holiday crafts, cookies, candies and other treats. I start squirreling away frozen logs of cookies and ingredients during Thanksgiving, make a pile of my recipes, jars, fabric, labels and twine... and then all of a sudden it's December 20th and I'm swearing and sweating in the kitchen as my pecans burn and cookies crumble, not a glimmer of holiday spirit to be found. Alas, a holiday treat that is pain-free: simple, quick, delicious and easy to package. Hot, hot cocoa keeps well, so the timing is not as critical as some other holiday edibles.

This is a delicious, simple mix that can easily be turned into hot cocoa with some warm milk, or added to coffee for a mocha, or mixed in with a hot Mexican Coffee or even a chocolate martini. It makes a great gift, packaged into small mason jars or other sealed containers, with a small instruction tag. You could even get fancy and add a baggie of homemade marshmallows, too...

Hot, Hot Cocoa
Makes 4 cups
2 c unsweetened cocoa powder
1 1/2 c granulated sugar
2 1/4 t ground ginger
1 1/4 t cayenne powder
1 t nutmeg
2 t sea salt
1. Combine all ingredients in a seal-able container, like a Tupperware. Shake to mix.
2. Store in an airtight container or divide up into smaller airtight containers to give as gifts.
3. Directions for making hot cocoa: Mix 2 Tablespoons (or to taste) in a cup of hot milk.

Enjoy with family and friends... with lots of non-swearing, non-sweating holiday spirit!

Black Beans with Sweet Potatoes and Purple Kale

2011-12-21T08:00:00.000-08:00

This recipe was the result of an evening after a long day at work, when I looked sleepily into the fridge and the stars aligned for a quick and easy meal that tasted like it was well planned out and a long time in the making. Delish and done in 30 minutes. A satisfying, nutrient-rich vegan meal. I recommend making enough to have the next day as leftovers, as the flavors just keep getting better. This is a go-to meal in our house, but one that is rarely made with the exact same ingredients:

It's such a great time of year for greens and roots. I picked up the purple kale at the farmers' market out of curiosity -- usually I use one of the green types of kale, Swiss chard, or spinach. Any of these could be used instead of the purple kale.

I roasted the sweet potatoes while everything else was cooking on the stove top. You could just as well use butternut or kabocha squash, but I'd cut them up small to help them cook faster.

Black beans are my favorite for this dish, and I haven't tried with anything else, but I'm sure another kind of bean would be yummy, too.

I served this dish over quinoa, which is quick (15 minutes) and cooks up while I'm sauteing everything, but you could also use couscous, rice, millet or any grain that suits your fancy.

red kale

Black Beans with Sweet Potatoes and Purple Kale
Ingredients
2 medium sized sweet potatoes (about 1 1/4 pounds), peeled and cut into bite-sized pieces
8 - 10 cloves garlic, separated from the head but unpeeled (optional)
2 15-ounce cans black beans, rinsed
1 bunch kale, the thick center spines removed, leaves cut into small pieces
1 medium onion, diced
2 - 3 cloves garlic, diced
juice of half an orange (2 Tablespoons) or water
2 teaspoons cumin
1 - 2 teaspoons New Mexico chili powder
salt to taste
olive oil
coconut oil (optional)
cilantro (optional)

Quinoa or grain of your choice.

1. Heat oven to 400 degrees F.
2. In a rimmed baking sheet, toss the sweet potato pieces and garlic cloves (if using) with just enough olive oil to lightly coat. Sprinkle with salt and 1/2 teaspoon cumin. Bake while you prepare the rest of the meal, about 30 minutes. Stir/flip the sweet potatoes after about 15 minutes.
3. If using quinoa, start that now. The typical quinoa recipe is 1 cup quinoa to 1.5 cups water. Rinse your quinoa before cooking with it. Bring the quinoa and water to a boil, reduce heat to a simmer, cover and cook for about 15 minutes.
4. While the quinoa cooks, heat a large skillet or wok over medium heat and add about 1 1/2 Tablespoons total of a mixture of olive oil and coconut oil (or just olive oil).
5. When hot, add the onions, stirring. Cook onions for about 3 - 4 minutes, stirring occasionally, until translucent and soft.
6. Add cumin, chili powder and diced garlic, stir.
7. Add kale and the orange juice or water, stirring.
8. Cook for about 5 minutes, until kale is wilted.
9. Add the beans, stirring to integrate and heat.
10. To plate the dish, serve a scoop of quinoa, with a scoop of the beans on top, and a serving of the hot sweet potatoes and roasted garlic (note: to eat the garlic, simply slide the roasted clove out of the skin with your teeth, or do them all at once before serving, using a sharp pointy knife and your fingers). Garnish with cilantro. Another option is to mix the sweet potatoes directly into the beans before serving.

Enjoy and relax!

Double Chocolate Peppermint Bark

2011-12-12T20:13:00.000-08:00

It's holiday time! This dark, cold time of the year that is warmed by the (hopefully!) warm fuzzies of the holiday spirit. Thanksgiving kicks us off with a good helping of Family, and then we roll on through December, gaining the momentum of the holiday season.

As I pile my holiday cards on the table for stamping, I check through my list to make sure I have everyone from all parts of my family. I have two moms and two dads, lots of aunts and uncles and cousins -- steps, halves, wholes, and other fractions and derivatives. In many ways, the biggest ways, I am so fortunate to have multiple families. In some ways it is a dance to navigate. There are a lot of wonderful people, a lot of different relationships, a lot of history. It's all still unfolding as I continue to 'grow up' and start another part of the sprawling family with Bill.

Getting married brings a lot up, too -- for me and for all those in my family. It's crazy that you can buy 1,000 books about how to pick the right wedding dress, shoes and flowers, but barely a one that discusses the complexities of bringing your family and friends together for the first time ever in this rite of passage that is a wedding.

Luckily the holiday season is a great distraction from planning a wedding. And it's a good thing there are also 1,000 books about homemade Christmas crafts, cookies and candies. This recipe is easier than cookies, keeps well and is super tasty.

Last year I made it with white chocolate only and that was great, too. I think if I make it again, I'll make it with the white chocolate and then drip the dark chocolate over in ribbons, rather than coat the entire thing -- just to make it look different. This way is addictively delicious.

Double Chocolate Peppermint Bark

Ingredients

22 ounces good quality white chocolate

10 ounces semi-sweet or dark chocolate

6 candy canes or peppermint candies, crushed (I pound mine with a small hammer inside a Ziplock bag)

1/2 teaspoon peppermint extract

Directions

1. Line a standard-sized cookie sheet with parchment paper.

2. Melt the white chocolate in a double boiler, stirring frequently and watching the whole time.

3. Stir in the crushed candy canes or peppermint candies and peppermint extract.

4. Spread the white chocolate mixture evenly out onto the cookie sheet.

5. Melt the semi-sweet or dark chocolate in the same double boiler (no need to wash if you have scraped out the white chocolate mixture well).

6. Pour the semi-sweet or dark chocolate on top of the white chocolate and spread evenly.

7. Let cool for an hour or more at room temperature, or a half hour in the fridge before breaking into pieces.

Enjoy and share!

This makes great gifts, packaged in small tins or baggies. It will keep well for a couple weeks (maybe even more -- I'm not sure because it's never around that long!