This morning, a breakfast cake

blueberriescousinsan every day cake

Everyone needs a go-to cake. This is mine.

Blueberry lemon cake

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Pretty much any berry can be subbed in for the blueberries. When I have a lot (8-10 oz) of berries on the ripe side, I cook them down into a skillet jam and then fold them in at the end, after combining the liquid and dry ingredients. Even better, though, is replacing the berries with 2/3 cup mini bittersweet chocolate chips, and replacing the lemon juice and zest with that of a blood orange. A tart pan is essential in my house (it fits best under our cake dome), but an 8 x 8 square pan will also do.

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2 cups white spelt flour
3/4 cup natural cane sugar
2 1/2 teaspoons baking powder
Pinch fine grain salt
Zest of 1 lemon
1 cup blueberries

1/2 cup almond milk
2 tablespoons unsweetened coconut yogurt
2 tablespoons olive oil
Juice of one lemon

Preheat the oven to 375 F / 190 C. Line the bottom of a 10-inch round tart pan with parchment, and lightly oil the sides.

In a large bowl, sift the flour, sugar, baking powder, salt, and lemon zest together. Add the berries and toss gently to coat. In a small bowl, whisk the liquid ingredients together. Add liquid ingredients to dry, and fold gently to combine. The batter will be thick, like biscuit dough. If it seems to dry, add a splash of almond milk.

Once the cake is in the oven, lower the heat to 350. Bake for 30-35 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean. Cool completely before serving.

Prep time: 5 minutes | Cook time: 35 minutes

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June

prickly pear cactussour fig and creeping jenny

Summer school is happening. Three credit hours’ worth of material in six weeks means I studied for nearly seven hours last night to prepare for this morning’s class. This is my new normal. I think it’s safe to say that June will be the month of five minute meals.

Also: Hello, summer! Anything below 85 degrees does not count in my book, so thank you for finally climbing into the 90s. I am happy. My gardens are happy. Please stick around.

prickly pear in bloombeans and greens

Quick pan-fried cannelloni beans with coriander and thyme

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This recipe makes one generous serving, but doubles (and triples) easily. The beans taste great on their own, but I like to heap them onto toast atop a bit of cashew cheese, or over a bed of greens. Salt plays a starring role in this dish, adding both flavor and texture. You’ll want to use a coarse salt, fleur de sel if you have it. Maldon or another kosher salt will also do.

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1 cup cooked cannelloni or other white beans, rinsed and drained
2 teaspoons olive oil
2 tablespoons nutritional yeast
1/2 teaspoon coarse salt
1/4 teaspoon ground coriander
1/4 teaspoon ground white pepper
leaves from 2 sprigs of thyme

In a small bowl, mix together the nutritional yeast, salt, coriander, and pepper. Set aside.

Warm up the oil in a skillet, add the beans, and toss to coat. Arrange the beans into an even layer, and coat cover with the seasoning mixture. Turn up the heat – the goal is to quickly brown the beans on one side. After a couple of minutes, toss everything together in the pan, so the beans are evenly coated with the seasoning. Continue stirring over high heat until just starting to brown all over. Remove from heat, add the thyme leaves, and season to taste. Serve immediately.

Prep time: 5 minutes | Cook time: 5 minutes

lately

 

RQpseudacris cruciferjust one of many manyquinoa meets mamou

 

a simple summer salad

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My go-to summer salad, always made with quinoa, always dressed with Celine’s vinaigrette. This salad is endlessly adaptable to what’s in season. I prefer my quinoa al dente; if fluffy is more to your liking, increase water to 3 cups.

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2 cups dried quinoa, rinsed and drained
1 sweet bell pepper, diced
1 peach, diced
2 shallots, minced
2 carrots, shredded
4 to 5 handfuls mixed greens
mamou’s magical vinaigrette, full recipe (approximately 1/4 cup)

season to taste with salt, pepper, fresh herbs

Bring 2 1/2 cups of water to boil in a heavy pot. Add quinoa, reduce heat to a simmer, and cover tightly. Cook until the all of the water is absorbed, about 15 minutes. While the quinoa cooks, prep the rest of the salad components and the vinaigrette. When the quinoa is finished cooking, turn out into a big bowl. Fold in the rest of the ingredients and vinaigrette, and season to taste.

Cook/prep time: 20 minutes

a spot of summer

better than a dozen roses any ol' day

A few years ago, my husband found a clump of thorny, wayward vines along the south side of our house. One trellis, a bit of twine, and a few years later, I have a wall of roses. Not to mention a seemingly endless supply of rose buds, petals, and hips to use in the kitchen.

With summer temps finally reaching into the 90s, I don’t want to stand in front of a burner for more than five minutes, ten tops. These pan fried noodles have been hitting the spot.

Hong Kong in my kitchen

Hong Kong style noodles

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Hong Kong noodles are the perfect combination of crispy/tender, and are usually made with a particular style of Chinese egg (+flour) noodle, if memory serves. A lifelong eschew-er of all things egg (and wheat free by necessity), I took a walk on the wild side and started making this dish with fresh rice noodles, which can be found in the refrigerated section of Asian grocery markets, Whole Foods, Trader Joe’s, and probably your big box store of choice. They will look like ramen or spaghetti noodles, only fresh! – not dried. The package will say something along the lines of “boil water, add noodles, simmer for 1-2 minutes.” For this recipe, though, you’ll skip that step. If your skillet is hot and your vegetables are plenty, the heat and moisture will be more than enough to steam the inside and crisp the outside of your noodles. The vegetables listed below are what I most often have on hand, but really I just throw in two to three handfuls of whatever vegetables need to be used from the crisper, and whatever greens I have on hand. Mushrooms, red onion, and chard make for a great combination. Corn cut fresh off the cob and basil or shiso leaves would be nice too, I think. And feel free to add a protein – I was out of both tofu and tempeh the night I took this picture. When I do add it, I give it a quick sear and then remove it from the pan before adding the vegetables, to keep it from re-absorbing any liquid.

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1/2 red bell pepper, sliced into strips
1/2 yellow bell pepper, sliced into strips
1/4 onion, sliced into half moons
2 handfuls baby spinach
1 handful (~3 oz) fresh rice noodles
splash of toasted sesame oil
splash of tamari

season to taste with salt, pepper, more tamari, chili sauce

Bring a cast iron skillet to medium/high heat. Just before it starts smoking, add the bell pepper and onion. The vegetables should be losing enough liquid that you don’t need to add oil; if they start sticking to the pan, add a splash of water. As soon as the vegetables begin to caramelize, push them to the sides of the pan and add the rice noodles to the center. Add a few drops of sesame oil and tamari, and toss the noodles to coat. Spread the noodles into a layer in the center of the pan and allow to cook for two or three minutes, until crisp on the bottom. Turn the noodles over and continue to cook. Once they are crisped on both sides, add the spinach and toss everything in the pan until the greens are just starting to wilt. Turn off the heat and season to taste.

Prep time: 5 minutes | Cook time: 5 minutes

Teff Love, random facts, and a recipe for quick teff crêpes

savory and sweet crepes, and drink all the greensPlease forgive the lighting. I made these on a school day. (A testament to just how quick they are!)

A little over a year ago, I had just finished testing recipes for Kittee’s cookbook Teff Love. My pantry was stocked with all manner of dried lentils and grains. I had jar upon jar of spice blends and seasoned oils that I had blended and seasoned myself. I had mastered injera.

Fact: the reason I joined Instagram was because the community of Teff Love testers took it by storm, and I wanted to join the party.

One of my favorite recipes is ersho, the teff sourdough starter. There are two jars at all times hanging out in the back of my refrigerator, descendants of the first starter I made during testing. Someday I’ll do a post about this starter, about how it makes wonderful injera and pancakes and yeasted breads.

Fact: my starter smells like granny smith apples.

teff crepes

Right now, though, I’m going to tell you about Kittee’s quick teff crêpes, because they are magic. They bring the bubbles and sponginess and tang of traditional injera, when you need your injera fix but don’t have the time or means to make them the traditional way with ersho.

Fact: I prefer my teff crêpes in the morning, with savory leftovers.
scramble and kittee mac(savory) things on crêpes: ye’tofu enkulal firfir and Ethiopian-style mac ‘n’ cheesie (a.k.a. Kittee M.A.C.)
Fact: they are also really good with sweet fillings.
ayib and preserves(sweet) things on crêpes: ayib, a non-cultured cheese from Teff Love, paired with cherry preserves

Quick teff crêpes

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Although these crêpes don’t have quite the same texture or pronounced sourness typical of injera, they make a good stand-in on days when you want Ethiopian food quickly and don’t have time for the fermentation process or access to commercial injera. They have a slightly spongy-stretchy texture, with a small bit of tang from the yogurt and vinegar, and work well for scooping up sauces and stews.

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1 cup teff flour, any variety
1/2 cup chickpea flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups carbonated water
2/3 cup unsweetened plain vegan yogurt
6 tablespoon apple cider vinegar

Put the teff flour, chickpea flour, baking soda, and salt in a medium mixing bowl and whisk vigorously to combine and to beat out any lumps that may be in the chickpea flour. Add the carbonated water and vegan yogurt and whisk well to combine. When the griddle is hot, whisk in the vinegar to combine. The batter will rise and foam, and the consistency will be thin and reminiscent of chocolate milk.

Form each crêpe by using a 1/3-cup measure to scoop the batter from the bottom of the bowl and pour it into a disk on the hot pan. Use a spoon to quickly and lightly smooth the batter into a 6-inch disk, starting in the center and working in concentric circles until you reach the edges (keep the center of the crêpe the thickest and the edges the thinnest; the crêpe should be between 1/8 and 1/4 inch thick).

Cover and cook for 1 minute. The crêpe should be dry on the top with a smattering of little holes over its surface. Uncover and continue to cook the crêpe without turning it for another 1 to 1 1/2 minutes. The total cooking time for each crêpe should be 2 to 2 1/2 minutes. When fully cooked, the crêpe should be dry on top with a few air-bubble holes, and the bottom should be firm, smooth, and lightly browned. Depending on your cookware and stove, you’ll need to adjust the heat to achieve this result. Use a flat flexible spatula to loosen and release the crêpe, and then quickly transfer it to a plate and cover with a clean, dry tea towel. Repeat the cooking process until all the batter has been used. As the crêpes are made, stack them on top of each other and keep them covered with the towel so they don’t dry out.

As the crêpes cool, the crêpes will develop a spongy-stretchy texture. Let them rest until they’re room temperature, then wrap the stack loosely in a clean, dry tea towel and seal it in a zip lock bag until serving time. Be sure the crêpes are completely cool or the bag will collect moisture and they’ll spoil. If you notice any condensation, open the bag to air it out.

Cooking tip: For the best success, I recommend cooking these crêpes on a flat, anodized griddle or pan. If you find the crêpes are sticking as they cook, mist the pan with a small amount of oil. Keep in mind, just as with traditional teff injera, the first one cooked is usually a throwaway or a treat for the cook.

Cooking tip: Halve this recipe if you’d like a smaller yield, and for the best results, eat these the same day they’re prepared.

This blog tour was kicked off by Hipster Food. Check out earlier tour stops at Cadry’s Kitchen and Vegansaurus, and see the full line up here. The next stop is Dianne’s Vegan Kitchen, on February 24!

Two things

One: a picture of Daisy, the hen Nina sponsors at the Refuge. When I was visiting a couple of days ago, she couldn’t wait to rush over and give me a smooch.

daisy kisses

Two: a favorite way to eat chickpeas. Because sometimes a big mess of gooey, savory-sweet chickpeas is all it takes to make me happy. Especially served over sticky rice.

2014-08-02 14.26.13

Teriyaki chickpeas

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This recipe is adapted from a teriyaki sauce my friend Kevin Archer made for one of our cooking classes. Truth be told, I often have a giant jar of this hanging out in the fridge for drizzling into stir fries or dipping spring rolls, it’s that good. If you want to do the same thing, just quadruple the recipe; it should keep for a couple of weeks. I use an enamel-coated cast iron skillet when making these chickpeas. If you’ve ever had to scrape something sticky out of a regular cast iron skillet and then re-season it, you’ll know where I’m coming from.

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1 teaspoon corn starch dissolved in 1 tablespoon water
3/4 teaspoon garam masala
1/4 cup toasted sesame oil
1 tablespoon tamari
3 tablespoons agave nectar or maple syrup
splash rice vinegar
2 cups cooked chickpeas (or one 15-ounce can), drained

Dissolve the cornstarch, adding an additional tablespoon of water if necessary. Whisk in everything else except the chickpeas. Warm up a large skillet over medium heat. Add the drained chickpeas, then the teriyaki mixture. Toss to coat. Simmer until the sauce has reduced to a thick glaze, stirring occasionally to keep the chickpeas from sticking.

Prep time: 5 minutes | Cook time: 10 minutes

autumn + a simple apple crumble

What autumn means to me, so far this year:

  • dahlias that thrive from the union of cool, misty mornings and sun-dappled afternoons;
  • becoming a soccer mom;
  • taking Nina to her first college football game, a real nail-biter that was a blur of pompoms and cacophony of cheering;
  • apples, ergo the quest to perfect baked apple cider doughnuts;
  • and this lovely apple crumble.

What a lovely start to my favorite season.

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Apple crumble with muscovado and rye

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I’ve been on a dark rye + muscovado kick lately, and when my neighbors gifted me several pounds of apples, I knew exactly what I wanted to make. This recipe is a marriage of an apple crumble filling from Nigel Slater, and a rye crumble topping from Kim Boyce. A mixture of apple varieties is best in my opinion, so that some bits are tart, some are sweet, some melt into a slush and some remain slightly firm. The thing about Slater’s recipe I love most is that the apples are tossed with sugar then quickly browned before baking, giving the finished dish undertones of toffee or caramel. I think this tastes best without the addition of any spices, although I wouldn’t object to tucking a couple of bruised sage leaves into the dish just before baking. Another grain that pairs well with muscovado sugar is buckwheat, which also happens to be gluten free.

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Filling:
2 1/2 to 3 pounds apples, preferably a mix of tart and sweet
Juice from half a lemon
1/3 cup muscovado sugar
2 to 3 tablespoons coconut oil, used in two teaspoon increments

Crumble:
1 cup rolled oats
1/3 cup dark rye flour (or buckwheat to make this gluten free)
1/3 cup almond meal
6 tablespoons turbinado sugar
Large pinch of fine grain sea salt
3 to 5 tablespoons melted coconut oil

Position a rack in the center of the oven and preheat to 350 F / 180 C. Lightly oil a 1.5 quart casserole dish and set aside.

Peel, core, and chop the apples into 3/4-inch chunks. In a large bowl, combine the apples, lemon juice and sugar; stir to combine.

In a heavy bottomed pot, melt two teaspoons of the coconut oil. When the oil is nice and hot, arrange a layer of the apples on the bottom of the pan. Resist the urge to nudge the apple pieces around; the goal here is for them to begin to caramelize. After three to four minutes the apples will begin to brown in spots; transfer them to the casserole dish. Repeat the process until all of the apples have had their turn in the pot. If there are any sticky bits in the pot, add a splash of water, loosen them up, and add them to the casserole dish.

To make the crumble, combine all of the dry ingredients (everything except the coconut oil) in a food processor and pulse a few times until the oats are coarsely ground. Transfer to a bowl and add three tablespoons of the melted coconut oil. Using your hands, stir to combine, squeezing as you stir to create small crumbly bits. If the mixture falls apart when squeezed, add another tablespoon of coconut oil. You want the crumble topping to have a dusty texture, similar to breadcrumbs.

Sprinkle the crumble topping evenly over the apples. Transfer to the oven and bake for 30 to 35 minutes, until the top is crisp and golden brown. Allow to cool for 15 minutes before serving.

Prep time: 30 minutes | Cook time: 30 minutes