Refrigerator Woes

Ever gone on vacation or left town for a few months?  The question is always, what do I do with all the stuff in my refrigerator?  It is scary to think of the congealed masses in forgotten Tupperware and the curdled soymilk hidden behind the gallon of nettle infusion.   And don’t get me started on the wall of condiments that live in the door.  I could have a dinner party.  In fact, I did invite a friend over the other night in an attempt to clean out the refrigerator.  When she wasn’t looking I slipped many different questionable items into her canvas tote.  See, she came over with a tote filled with leftovers, trying to get me to eat them so they wouldn’t go to waste, so counter productive!  Over the course of that evening I managed to clean out the freezer and a few half-used items in the pantry.

            A trash bag and a few happy neighbors later, my refrigerator is looking pretty good.  The condiments will make it till September and the baking soda can keep them company.  I left a few beers in the door, for that day when I return from the unbearably long road trip from Alaska.  One year of Grad School down, one to go!

Road Trip Food

What do I eat on a road trip that will cover 2500 miles and host 2 very large dogs as driving partners?  If this trip were merely through the United States, I would plan on grocery store stops, Farmers Markets and fun out of the way restaurants.  But alas, I am driving through British Columbia and the Yukon Territory.  If the rest of what I’m about to say is offensive to you Canadians out there, I am sorry, but it’s the truth.  The food north of 100 Mile House (what a name for a town) just sucks!

            I’m whining, unfortunately.  I could cook my own food, this is true, but then I would have to find my backpacking stove and something tells me it is in storage in Alaska.  I could focus on raw and processed foods…  I made a trip to Trader Joes (www.traderjoes.com) looking for inventive road trip food.  I settled on fruit leather, nuts and some animal like crackers.  I had to try the cookies, boy am I glad I did, blah!  They will not be going on the trip to Alaska.  The cookies in all of their cinnamon glory will be gifted to my neighbors.

            I will continue to sample the fare as I traverse north through Canada, supplementing with produce along the way.  Someone should really develop a blog or a website reviewing restaurants along the ALCAN…

Tapas Anyone?

A meal type created for the indecisive among us, namely me.  I met a group of friends at Txori (http://www.txoribar.com) a new Tapas Bar in Belltown this weekend before we went to the theater. 

What to  order, what to order?  I am so excited…  twenty different options just begging to be sampled.  Of course, I should start with the potatoes, as my friends know, they are my favorite food.  One order of potato aioli later and it is time for the bread course.  Yum!  This little treat reminds me of spaghettiOs, or as my dining aquintance said Chef Boyardee in general, served with a crusty baguette.  The most intriguing item on the menu is next, chorizo with chocolate.  Oh, what a heavenly combination of salt, fat and sweet on a crusty bread!  I wish there were more vegetables on the menu, oh well.  I think it is time for dessert.  Because four of us have gathered for this experience, we should pick four desserts.  Chocolate mouse with cayenne, sheep cheese cheesecake, chocolate beet cake with fresh cream and citrus flan.  What a heavenly combination of goodness.  A bite of this and a little of that leads to a very satisfying dining experience.  Checkout this blog for great recipes http://www.tapas-recipes.com/tapas-recipes.html.

Two blocks down the road is the Moore Theater.  We are going to see a BookIt production.  Oh dear, I shouldn’t have had the martini with dinner.  I start to yawn as I wait for the curtain.  What a miserable experience, I spend the first 45 minutes tapping my foot and doing ab exercises trying to stay awake.  Thankfully, my blood sugar balances for the last half and I am able to watch as the climax fizzles.  Maybe I will suggest dinner after the play next time.

Yum, Donuts!

I have an admission to make, I love pastries (just like my friends at http://www.theblognut.net)!  Maybe I should specify, my most recent pastry craving is for the delectable vegan donuts from Might O Donuts in Seattle.  A guilty pleasure for me, similar to the mocha addiction that plagues a good friend, or the secret cig someone I know sneaks every now and then.  What is life without our guilty pleasures?  While traveling recently, my buddy sitting next to me in 24B asked what I did for work.  Well, let me tell you how that conversation and all others like it go…  As soon as the person registers that I study nutrition they begin to justify the food in front of them,  the reason they prefer a specific brand of supplements and then they want to know what I’m eating.  Uggg, if I don’t have an eating disorder now, I will in the near future.  Because I study nutrition does not mean I am the embodiment of healthy living.  Actually, I try to be, but my pastry addiction can get me into trouble.  Now I feel like I need to sneak my treats for fear of disappointing those observing me.

Maybe I will flaunt my treats!  Yeah, that’s it, I’m going to share my addictions with the masses.  What would life be without the small indulgences we allow ourselves?  I try to live my life following the 80/20 rule.  80% of the time I do what I’m supposed to: eat 9-11 servings of fruits and vegetables a day, get my teeth cleaned, go to the gym regularly, maintain a healthy body weight, wash behind my ears, you know the drill.  But, 20% of the time I give myself a break, and so should the guy in 24B. 

Can you feel the heat?

Warm sunny days inspire the grill master in all of us.  Often times, the best meal is a simple meal.  Today is a beautiful day in Seattle and I have an invitation to join a friend in her back yard for some veggie grilling, white wine and general catching up.

While driving to her house I realize that the nice weather has encouraged everyone to come outside.  Laughter bubbles up from behind hedge rows, children chase with water guns and dogs try to find respite in the shade.  On the road, windows were down as we all sought the warm breeze.  The parks were crowded and the beach was full.  I could tell the popular spots as I drove across town, they were the places were people were circling, desperately looking for parking.

As I finally reached the safety of my friend’s quiet neighborhood I let me mind daydream about grilling and the dinner to come.  Asparagus on the grill adds a snap to our lanky friend.  Mushrooms weep over an open flame.  Zucchini and bell peppers release sugars that add to their already sweet flavor.  Cook up a batch of fresh pasta, toss with the grilled veggies, olive oil and a little fresh parmesan, viola – dinner is ready.

Hot days do not inspire heavy meals, instead I crave fresh fruit and vegetables.  If your not burnt out on the grill, it is also a wonderful place to create dessert.  Slices of fresh pineapple, with a dash of cinnamon and a sprinkle of brown sugar, caramelize into heaven on earth.

We spent the evening enjoying lovely conversation, refreshing food and a crisp wine.  Eventually, we were chased inside by goose bumps and cooling temperatures.

What Makes a Pizza

Ah, glorious pizza, a delightful staple in modern American cuisine.  The art of pizza making has been taken to the next level with stuffed crust, garlic butter dipping sauce, specialty cheeses, not so common toppings and fusion themes.  Have you ever tried a spicy Thai  chicken pizza?  How do people come up with these ideas?

Making pizza at home is an experience everyone should try.  In my kitchen, we find ourselves using anything from homemade herb dough to tortillas for a pizza base.  Making a pizza doesn’t require special ingredients or much time.  Instead, pizza construction requires creativity and a willingness to experiment.  When you open the refrigerator door and all you have is a tortilla, why not make a pizza quesadilla?  Leftover naan or pita also work as great impromptu bases.  When we are on long kayaking trips we often take Greek pitas with us as a base for quick pizzas in the field.  IF I’m in a rush, I use cheater dough from Trader Joes, Whole Foods Market or PCC, but I make sure the ingredients label is short and includes real ingredients.  If you want to dive in and go all the way, try one of the Moosewood Cookbook recipes or a recipe on the web.  If you do not eat gluten, visit the gluten free girl’s blog for a wonderful pizza dough recipe.

Step away from the base for a moment and contemplate with me all of the delicious toppings you could include: fresh herbs (basil, yum), goat cheese, leftover salad fixings (spinach, peppers, olives, zucchini), onions, leftover Indian food with a dot of chutney, mushrooms, taco fixings, or just about anything rolling around in the refrigerator.

The homemade pizza is also a wonderful meal to share with friends at a dinner party.  Because pizzas are so hands on, everyone can be involved, it brings out the children in us and often makes for a very memorable and fun evening.

Potatoes

One fall, I took a job hand harvesting potatoes in Alaska.  It was one of those cash under the table, we only need you for a day situations.  What an eye opener, on so many levels.  Everyone should have to harvest food, to understand where food comes from and what is required to get it from the ground to our plate.  Another important lesson to take away from such an experience is that of physical labor, a hard day’s work. 

My father sent me to work on my grandmother’s farm in the summers.  I love food, and generally it tastes great, but nothing compares to toiling in the garden all day and stopping to snack on something growing at your fingertips.  Potatoes dug fresh from the garden and prepared for a meal that day are heaven hiding in rich dark brown soil.

Potatoes are easy to grow and even easier to eat.  There are so many types of potato out there and the recipes out compete the 600 varieties.    We are all familiar with mashed potatoes, baked potatoes and potato skins, but have you ever had potato salad made with blue potatoes?  Or French fries made with peanut potatoes?  Potatoes come in a rainbow of colors, flavors and textures.

            It is time to embrace the rainbow.  The farmers markets are back with fresh spring greens and onions, along with starts for the garden.  So, go ahead, plan a planter or a field.  Don’t forget the seed potatoes, why not start with blue potatoes this year?

 

 

 

Why the Garden Burger?

I love French fries!  What goes with French fries?  Burgers!  But wait, I don’t really like the flavor of meat.  What is a fry and burger lovin’ girl to do?  Most restaruants have a veggie burger option.  Every once in awhile you will luck out with a restaurant that makes a homemade veggie burger, yum!  Unfortunately, most rely on the freezer burned stand by, hello garden burger.  Don’t get me wrong, the garden burger is ok, like a bland textured disc.  A couple weeks ago we visited the Elysian Brewery in Tanglewood, now that place has one amazing black bean burger.  A little mushy, but the flavor is amazing! 

This past week, I skipped a day of school to visit the famous tulip fields of Skagit Valley.  After hours frolicking in the tulip fields and a flat tire, we decided it was time for lunch.  Welcome to the Mount Vernon Brewery.  They have homemade strawberry lemonade!  This looks promising.  While perusing the menu I see a crab cake burger, this says to me that they are not afraid to put a little effort into their food, yeah.  I decided on the veggie bleu cheese burger, hello garden burger hidden under something yummy.  It frustrates me that restaurants will expend effort and money to make homemade foods – but only those that contain meat products, while vegetarians get stuck with salads and the “garden burger”.  Why can’t they make a bean burger?  It is not just me out here as the lone vegetarian, there are others, not to mention those looking for a healthier option and let me tell you, some of us like to dine out from time to time.  Let me show how easy a black bean burger can be:

1 can black beans, well drained

1 teaspoons ground cumin

2 teaspoons chili powder

1/2 tsp sea salt

¼ teaspoon cayenne pepper

1/2 sweet onion, diced

1/4 cup cooked brown rice

¼ cup chopped walnuts

2 cloves garlic, minced

 

In a food processor or blender, puree beans, cumin, chili powder, salt and cayenne pepper until smooth.  Add onions, rice, walnuts and garlic, pulse a few times until incorporated.  The mixture should be moist and hold its shape when pressed into a patty.  If it feels dry or crumbles add 2 tablespoons of water.

Form four patties and refrigerate for 15 minutes.

Bring a skillet to medium temperature, add oil and burgers.  Cook 4-5 minutes on each side.  Serve on a whole grain roll with avocado slices and salsa aioli. 

            Modified from www.vegetariantimes.com Black bean and Walnut Burger.

The Black Void That Is My Pantry

While in grad school, I find myself on a time and money budget that requires diligence.  Food, a meal, dinner are all ideas that often take a back seat to studying for midterms, writing papers and doing research.  The grocery store requires true restraint, especially now that strawberries are in season in California.  After returning from the gym on a Saturday night I find myself peering into the black void that is my pantry and contemplating my refrigerator, home to the most amazing collection of condiments and not much else.  There is food here, but first we need to identify the key ingredient for this late evening meal.  Ah, in the back of the pantry cabinet, under some brown basmati rice and half a bag of chocolate chips, I located a handful of red lentils.  A handful is an odd measurement, this I realize, but we all have them.  You know, those bulk bags of remainders from meals past.  What does one do with red lentil remnants?  Well, we continue our search for the next element of the meal, and it probably shouldn’t be the chocolate chips.  In the refrigerator, I found a forgotten partial head of cauliflower and a bag of fresh spinach, I’m on to something here.  On the counter, next to a few apples and a rather brown banana sits a can of coconut milk and a can of yellow curry paste, from my last adventure at the Asian Market.  I get overly excited in the international markets around Seattle, they are a playground for the food enthusiast in me. 

Whip, bang, splash and sitting before me in my favorite bowl, hand delivered by a friend from Peru, steams a delicious mellow curry dish with enough leftovers for three more meals.  When cooking for one, leftovers go a long way.  All in all, this meal is what I would call free.  The ingredients were all random hanger-oners in my small kitchen, with no particular recipe in mind and more often than not, leftovers from long ago meals.  You should take a look in your pantry, you might be surprised at the meals lurking in there.  My goal for the next few weeks is to consume the forgotten legumes and grains passing time in the inky black confines of the pantry cabinet.  I really wouldn’t want anyone to classify me as a hoarder.  But here comes the diligence and restraint part again, I really should consider going to the store for some produce with only onions and condiments left in the refrigerator, maybe tomorrow…

Curried Pantry Lentils

¾ cup red lentils

2 ½ cups water

1 (4 ounce) can Maesri yellow curry paste

½ a head of cauliflower

1 (13.5 ounce) can coconut milk

6 cups fresh spinach

Place the lentils and water in a pan over medium high heat and bring to a boil.  Turn down to a simmer and cook for 15 minutes.  Heat a skillet over medium heat; add the curry paste and cauliflower.  Sauté for 5 minutes.  Add the coconut milk, spinach and cooked lentils.  Simmer for 10 minutes.

 

Moderation

Stress and emotions trigger different eating habits in all of us.  When I am under pressure, life goes to hell in a hand basket.  Better yet, when the pressure builds to a monumental boil and then stops abruptly, my pendulum swings in a gigantic arc back to the other extreme.  Generally, I am a happy healthy eater, constantly on the prowl for a delicious, relaxed meal with friends.  But graduate school does funny things to a person.  Winter quarter was a struggle, emotionally and physically.  By the end of the quarter I felt like a car driving on 3 flat tires.  But there was a carrot at the end of my stick, I was leaving for Hawaii 3 hours after my last exam.  I struggled through the quarter to make it to the gym (irregular at best) and eat well (except for the Trader Joe Cranberry Dunkers).  By the end I wasn’t really eating, my body and mind were in a fog.  On the plane to Hawaii, I agreed with my travel partner to eat raw and vegan for the duration of our trip.  It sounded refreshing, rejuvenating, like hell…  I should explain that we were hiking the Napali Coast and relaxing in Kalalou Valley for six days.

Backpacking is a wonderful endeavor that I grew up enjoying, it has always been a part of my life.  And as a food lover, I have never shied away from good food (our its weight) on a trip.  But raw is a whole new game.  Light packs immediately gained 15 pounds as we picked out avocados, cucumbers, apples, vinegar and oil.  It is only 11 miles to nirvana, slugging through the dense jungle heat and exposed cliff faces to enjoy wonderful fresh living food at the end of the rainbow.  What a crock!  No, really, it was quite wonderful.  But I was depleted on all levels, and our abrupt shift left me reeling.  It was a wonderful adventure that left me feeling light and rested, but completely off kilter.  My pendulum had swung too aggressively in one direction.  The balance was gone, the moderation shot.

When I returned to the rain and cold of Seattle I immediately sought comfort in warm, rich foods, for weeks, I was still making up for the intensity of the winter quarter.  See, I made a mistake, well, several actually.  I forgot my mantra of moderation.  I went from an intense situation straight into intense travel.  I forgot to take a few days to adjust after the quarter ended.  And I through my body into an intense physical detox and purge without thought for my mental state.

When the pendulum swings in one direction, I find that it needs to swing in the other direction before it can once again settle somewhere around the center.  We weren’t designed to live permanently in the extreme of our being without a return to the middle.  When you burn the candle at both ends of the stick, do yourself a favor and breathe a second before you take the next great plunge.  It will add years to your life.

Craving a Crepe

I absolutely love crepes.  On a visit to Amsterdam, I insisted upon eating crepes everyday.  Refusing to vary, I stuck with the powdered sugar and banana crepe for two weeks.  An addiction was born.  Street vendor crepes, café crepes and fancy restaurant crepes…  I am still partial to bananas and powdered sugar, but every now and then I stray toward an adventurous crepe. 

Since moving to Seattle I have searched high and low for good crepes.  This past weekend I yelped my way to Saley on First Hill in Seattle.  This amazing little crepe café is a one-woman operation serving both sweet and savory crepes.  I completely eschewed my failsafe and went for a whole new flavor.  I had a savory crepe filled with avocado, spinach, mozzarella and tomato.  And because I had now committed myself to several hours at the gym, I followed up with the amazing strawberry and Nutella crepe.  I must admit that I had never before tried Nutella on a crepe.  Generally, I try to avoid this product because of the partial hydrogenated fats, but life is all about moderation.

Once upon a time in a land far far away, I found myself with a Norwegian roommate in Scotland.  My roommate taught me how to make a Norwegian crepe.  I made crepes 4-5 times a week for a year.  They were economical, delicious and calorie dense, absolutely perfect for a starving college student.

 

The Norwegian Crepe

This recipe produces 2 large crepes.

1 egg

½ cup flour

¾ cup milk

 

Whisk the ingredients together until smooth.  Heat a crepe pan or omelet pan over medium heat, mist with olive oil and pour a thin layer to coat the pan.  When the edges are cooked, very carefully flip the crepe.  Cook for 2 more minutes and place on a plate.  Top with your choice of fillings and roll.  For the past few years I have stuck with nut butter and bananas.  

Family Dinner

In a world where families are divorced, scattered across 5000 miles or consist of a single individual, it is important to redefine the word family.  My definition of family is more inclusive than Mr. Webster’s, I believe that family is a grouping of all those you hold dear, the ones you can call on in a time of need, the ones that make you laugh, the ones you cry for.  In the century of me, it is easy to get lost in our individualism and forget the essence of family and the essential dynamic of the family meal.

Americans are criticized for convenience dining at record speeds, and it is hard to argue, we love our drive-thrus and multitasking.  When was the last time you sat down to a homemade meal without a time constraint, with a group of cherished friends and family?  I want to be like the French, I want to take 4 long hours over a simple meal on Sunday afternoons laughing with those of you I love.  It would be easy to say, "Oh, I don’t have that kind of time", but come on, really?  How long were you on myspace last night?  How is that twitter addiction going?  Spend any time at the mall or downtown this weekend?  How was Friday night at the bars? 

The point is, we all waste precious time accomplishing pretty inane tasks and entertaining ourselves.  So, lets have a dinner party this Sunday.  Here’s what you do: 1. Put together a list of friends to invite, 2. Pick a theme, lets have a potluck (takes the pressure off of the host), 3. Select a bottle or three of your favorite adult beverages, and 4. Hide the laundry in your bedroom before your company arrives.

This past weekend, I spent the evening with a group of old and new friends.  I was late, but that is nothing new.  We had taco night, everyone contributed a few ingredients and a few stories.  Moments of belly laughter turned into hours of fun and an evening that ended with deep yawns.  For approximately $7 I had a great meal, wonderful entertainment and actual interaction with friends.  You can’t beat that.

 

Spanish Quinoa

Changing up the Spanish Rice a little.  Go on, experiment with whole grains, there fun!

½ onion

2-3 tablespoons olive oil

4-6 cloves of garlic

1 teaspoon cumin

1 teaspoon red pepper flakes

1 cup quinoa

2 cups vegetable broth

½ tablespoon seasalt

2 tomatoes, diced

1 carrot, diced

 

Warm a skillet over medium heat, add the olive oil and onion.  Sauté for 4 minutes, add the garlic, cumin and pepper flakes, cook for 2 minutes.  Add the quinoa, and gently toast for 5 minutes.  Add the vegetable broth and remaining ingredients, cover and simmer over low-medium heat for 15 minutes. Remove from heat and do not disturb for 5 minutes.  Before serving, remove lid and fluff with a fork.   

Hallelujah, the sun is out in Seattle!

The sun is out in Seattle.  That is not the first thought that entered my mind this morning when I cracked a weary eye toward the window.  The first thought was a little less positive, I was more concerned with the spotlight smacking me in the face!  The whiny voice in my head cried, “I just want to sleep 45 minutes more, is that too much to ask?”  I immediately realized my sin in thinking such a thought, the sun is out, hallelujah!  Get your ass out of bed and outside!  A bathroom visit and a glass of water later I found myself wandering in the field behind my house contemplating the day as the early morning sun filtered through air.  I decided I could use some natural Prozac and I set to work weeding in the house garden, saying hello to my dandelion and slug friends along the way.  Mid-April is the perfect time to find solace in the garden in Seattle, it isn’t quite time to start planting, but it is close.

My short sojourn in the garden left me thinking about vegetables, more specifically young greens.  I ventured to the grocery, picking out baby spinach and other young greens.  I also took advantage of the pears and before I knew it, I had the most amazing spring salad growing in the basket on my arm.  I have plans to plant my own spring greens this weekend.

 

Spring Salad for 1

1 pear

1 cup baby spinach

1 cup mixed baby greens

1 ounce feta, crumbled

1/8 cup dried cranberries

1 thin slice sweet onion

¼ cup mixed beans – garbanzo, kidney, pinto

1 teaspoon balsamic vinegar

1 tablespoon olive oil

fresh cracked black pepper

 

Easter

Easter Weekend!  A time for decadent chocolate shaped like bunnies and a rousing search for the infamous golden egg.  I spent the weekend with friends, or rather my extended family here in Washington.  After a day of kayaking, we gathered around a late night fire to make smores and drink wine.  Smores, a product of childhood that can’t really be improved upon although some have tried and failed miserably.  I explained this concept to our friends, but they insisted on trying to toast a “peep”.  I really hate to say “I told you so”, but in this case it is warranted. 

On the actual day of Easter the seven of us gathered around the dining room table to enjoy a homemade brunch as the rain beat a tattoo on the metal roof and the house was encased in the soft light of dark grey rain clouds.  Easy conversation rolled through the house along with the scent of fresh brewed coffee.  Breakfast foods are the best!  We dined on cinnamon rolls, potato hash, biscuits and scrambled eggs. 

A great holiday weekend, spent with friends over a collection of delicious meals and adventures.

Potato Hash for 7

olive oil

1 small sweet onion, diced

4 cloves of garlic, diced

2 Garnet Yams, diced

4 Yukon Gold Potatoes, diced

1 red bell pepper, diced

1 zucchini, diced

1 cup mixed mushrooms, diced

vegetarian breakfast sausage, crumbled

*Note: when at home in Alaska or sea kayak guiding in Prince William Sound, we sometimes use Reindeer Sausage

Bring a large skillet to temperature over medium heat.  Add the olive oil and dice onion, sauté until soft.  Add the garlic, sauté for another 2 minutes.  Cook the diced yams and potatoes with the onions and garlic until tender.  Add olive oil as needed.  When the potatoes are soft and beginning to brown, add the other vegetables and crumbled breakfast sausage, cook for 10 more minutes.  Season with salt and pepper to taste.  Serve with salsa.

Ode to the Golden Spoon

Oh golden spoon of mine, I wouldn’t choose another color for you.  The warmth you bring to the table enhances the taste of the most subtle root, the softest grain…  I wouldn’t choose a red spoon, because I do not want anger at my table.  And a blue spoon might dampen the mood.  Green simply wouldn’t do because I do not want to envy yesterday or or be jealous of tomorrow, I would rather enjoy this moment today.   The golden beauty of the saffron spoon creates a warm atmosphere, filled with joy, placing a glowing spotlight on the meal of the moment.