Snow Days

Ahh snow days… fluffy white flakes softly blanketing everything from the ground to the rooftops and to the tippy tops of trees transforming our February Northwest bare landscape into a winter wonderland. 

Excitement mounting as kids pull on ski jackets, pants, boots, gloves and goggles.  In their haste or habit, the laundry door to the garage is carelessly left open, and the chill sneaks into my warm world.  I hear their laughter echoing as they cruise down for their first sled run and sense their smiles as they walk back up the hill to go again.  

Neighbors huddled together, unidentifiable in their bundled clothing, watching kids race and careen their sleds or reliving their childhoods as they take a turn at the rush of downhill.  As much as I enjoy watching them enjoy the snow… I can't wait to get back inside my warm kitchen.  I don't think I've ever loved my kitchen more than on a cold snowy day.

It's not until the sting of numb fingers as the chill penetrates their ski gloves and the burn of tired legs from climbing back up the hill with their sled in tow that the thought of something warm beckons them inside.  Shedding layers of clothes, leaving them in a wet pile, and demanding the simple warmth of hot chocolate, it's easy to satisfy them and fall into this simple routine.  The drum drum drum sound of the dyer is nonstop, just as soon as their clothes are dry, they are back outside.

At times like these, I like to cook simple warming food like a whole baked chicken.  

Easy Baked Chicken

I like to rinse my organic chicken with cold water,  drain and pat dry with paper towels.  I also like to tuck in a little butter under the breast skin. I salt and pepper liberally and place on a sheet pan on top of sliced onions and bake 375 deg for about an hour.  Check to see that it's cooked through, 170 deg and juices run clear when pierced with a knife.  Since you have the oven on, cook some potatoes with it.   Let the chicken rest 10-15 minutes before carving.  Bake two chickens for bigger appetites.

Serve chicken w/caramelized onions and potatoes

Chicken and cheese enchiladas

Pull the remaining chicken meat off the bone, and season with taco seasoning and tucked them inside warmed corn tortillas for enchiladas (add black beans), and cheese.  For a quick sauce, I used TJ's enchilada red sauce.  Top with cheese, onions, olives, green onions, whatever you have.  

Chicken Stock
Last but not least, make stock with the bones by adding a carrot, onions, celery, peppercorn and cover with cold water.   Bring to a boil, keep adding water as needed and simmer for 1 hours.  Strain solids by pushing down on the veggies and bones to get every last drop of the stock.  Sounds like snow is turning to ice, doesn't soup sound perfect?

Superbowl XLVIII… its about the food!

Superbowl Sunday is always highly anticipated in our house.  My husband draws up the squares, chips and dips are set out and a big pot of one pot meal bubbles away on the stove.  Family and friends gather around the TV and root on their favorite team or at least their scores on the squares. 

We've hosted many Superbowl parties and as with fashion, food trends come and go, cocktail wieners anyone? Here's a recent food trend from Portland, Oregon to New York City, Andy Ricker's Pok Pok Chicken Wings.  Just be warned, it's a process… you may miss the whole game - which in this case, you didn't miss much Denver Bronco action.  

Marinate organic chicken wings in garlic juice (soak minced garlic
in warm water, strain "juice" - reserve garlic), fish sauce, and sugar for 4-24 hours 

Drain wings - discard marinade and coat with rice and tempura flour, shake off excess coating

Heat oil to 325 deg (I used rice bran oil - any high heat tolerant, neutral oil)
5 min each side, until golden brown.  Fry in batches

Heat wok on med-high, add remaining marinade until reduced, add roasted chili paste
add wings and fried garlic, toss to coat

Top with chopped green onions and serve hot with lots of wipes!

Preserved Lemons - get out of your food funk

One of the things that a cleanse will do is get you out of your food-funk or in my case, a cheese/wine funk.  If you cook the same things on rotation, it's time to change it up.  There are so many great websites and food blogs that you don't have to cook the same thing twice, or check out your library's cookbook collection, you'd be surprised how many great cookbooks are on their shelves and ones you can reserve (Pok Pok, Toro Bravo, or Le Pigeon, anyone?).

I've gone through a dozen cookbooks this month.  Once, after hauling in books from the library, my husband remarked, "I can't believe they let you check out all of these," the sheer heft, left him breathless.  My love for cookbooks knows no bounds, they are everywhere in our house.  The chefs stories transports, inspires and nourishes you.  Always check the front and back sections of cookbooks, that's where they hide their secrets, shortcuts, favorite pantry items, techniques, and list of favorite sources, you can get your foie gras from the same vendor that Thomas Keller does, that just makes me giggle.  If nothing else, try one recipe that you haven't tried before, preferable from a different cuisine. I've been meaning to make Morrocan chef, Mourad Lahlou's tagine, but first things first, the preserved lemon.

Preserved Lemons

Meyer lemons - you can use regular

You will need enough lemons to preserve (6) and to juice (4), salt and a sterilzed jar

Cut into quarters without cutting all the way through

Sprinkle with generous about of salt

Place lemons in the jar, and push them down, fill the jar with lemon juice,
make sure that all the lemons are submerged

Store in a dark place for 1 month - check back to see what I do with these

The other day, my mother-in-law, after hearing that I was on a cleanse and that I wasn't eating meat, gluten, or having caffeine and alcohol, said, "well, I hope you are getting enough food to eat."  I think there's a misconception that if you are not eating meat and bread, that you must be starving, it's the contrary.  There's so much room for everything else.  And soup is the perfect vehicle to capture them.

Spiced Lentil Soup

I like these lentils because they are hearty and do not fall apart

Rinse a couple of times

Turmeric, coriander, ginger, cumin, chili powder  

Saute carrot, celery, onion, add a can of tomatoes,  add veg stock/broth, lentils,
kale and spices.  Bring to a boil, season with salt and pepper

The only bad thing about this bowl of soup is when it's gone

Black Bean Soup with Kale

Saute carrot, onion, celery, garlic, add tomato paste, add veg stock/broth, can of tomatoes,  black beans,
corn and kale, cumin and chili powder, bring to a boil and simmer.  Season with salt and pepper.

Serve with diced avocado, strips of pan "fried" corn tortilla chips, and green onions.

Cleanse 2014 - Week 2 (what I'm eating)

The first week of my cleanse is behind me, and the need for caffeine has subsided and my automatic reach for the wine glass has receded, and in its place I've discovered non-caffeinated chai, teas and plenty of water.  

Eating vegan and gluten free takes some planning, you'll want to have plenty of fruits, veggies, pulses, nuts, legumes, and rices handy so that you are not running to the store last minute, when you are starving… you know what they say, "Don't go to the grocery store hungry." 

Quick cooking steel cut oats cooked with water and Almond milk, topped with walnuts,
dried cranberries, blueberries drizzled with maple syrup

Baked sweet potato, with roasted veggies, pine nuts, golden raisins and sherry vinegar dressing

Smith Herbal Tea - local tea maker

I've been turning to Asian, Indian and Mexican flavors and ingredients more and more, which adapt well to gluten-free friendly meals.

Brown Rice Noodles and Veggies with Peanut Sauce:

For the Peanut Sauce (adapted from Food52.com)
Peanut butter, tamari, rice wine vinegar, honey, sriracha, garlic, and ginger

Puree all ingredient with water until the consistency is like ranch dressing

Can be stored for one week in the fridge - also makes a good dipping sauce

Sauté veggies - anything you have on hand - shaved brussels sprouts, blanched green beans,
shitake mushrooms, shredded carrots, onions, sugar snap peas and bok choy 

Sauté until veggies wilt but do not overcook

Toss sautéd veggies, brown rice noodles (follow package instructions) with the peanut sauce,
top with sprouts, cilantro and green onions.  Bon Appetite!

Happy New Year

For the past three years, I've started out the New Years with a Cleanse.  I'm usually looking forward to it after too much eating and drinking during the holidays.

I use the same supplements, Total Body Cleanse by Renew Life that I get from Whole Foods.  It involves taking ten supplements a day, five in the morning and five in the evening for 14 days, that's 140 pills, and it's hard to swallow them sometimes.  During those 14 days, I also go caffeine and alcohol free as well as follow a vegan and gluten free diet.  The first year was hard, I really had to look for foodstuff to substitute my regular diet, it appeared there were no foodstuff to be had, but slowly I've discovered grains, nuts, fruits and vegetables that not only fill you up but satisfy you just as well as a steak, without the gut ache or leaving you comatose.    

Some people have asked why I do it, it's not that I'm trying to lose weight or that I have stomach ailments or anything health related, it's because I want to keep it way.  One friend said her doctor told her it was unnecessary, um hello… he sells diabetic, blood pressure, cholesterol meds, of course he doesn't want you doing that.

I like to think that by cleansing I set a benchmark of wellness, and it teaches me how to maintain or obtain it, especially since it's something I can control.  Happy New Year! 

Quick Stir-fry

Replace Soy sauce with Tamari (gluten free - tastes like soy sauce)  for the dressing (sauce)

I get this "bowl" of ready to use veg at Trader Joe's - I know it's not earth friendly, but one thing at a time. 

Squeeze out excess water from the tofu (firm), cut into cubes, sprinkle a little salt and fry in veg or olive oil

When it's golden brown, flip and cook the other side then remove from pan

In the same pan, add a little more oil, add the veg, salt and pepper and move it around a bit 

Once the veg has cooked a few minutes, add the tofu back and drizzle in the dressing; sesame oil, tamari, water, honey, garlic and ginger (I like to use my microplane so that you don't have chunks) - I should really bottle this stuff.

Let the veg, tofu and dressing all get acquainted and the dressing thicken

Serve with brown rice and if you didn't use all the dressing, drizzle on top of the rice, it's that good!

   

Soothing Chicken Soup

My mom taught me the restorative powers of chicken soup.  She made the traditional Korean chicken soup with whole chicken, sticky rice, garlic, ginger, and red dried dates.  She would sometimes add ginseng if we were under the weather.  My mom always made this soup and with such ease, she simply put all the ingredients into a pot and let it simmer all day, I remember the dried dates bobbing in the pot.  Then a bowl of shredded chicken with rice in broth was presented with chopped scallions, salt and lots of black pepper.  I haven't made my mom's soup, I think secretly, I don't want to ruin my childhood memory of it, instead I'm making my own memories for my kids.  So, whenever I roast chicken whether whole or pieces, I am always thinking past the initial meal to the secondary soup.  I always roast chicken with skin on/bone in (the skin keeps the meat moist and the bones add flavor).  

Chopped carrot, parsley, celery, onion, and bay leaf

Add chicken breast bone and the aromatics and cover with water.  The resulting broth is amazing!

Since I will strain the aromatics, I steam carrots right on top of the soup

I cook Ditalini noodles separately and add them to the soup 

Strain the aromatics

Add to broth, the meat from the bone, steamed carrots, cooked pasta, and salt to taste.
I hope someday she will tweak it and call it her own

This is one soup that doesn't have to be pureed for his picky palette