Blueberry Afternoon Snack Soup – 15/67

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So I quite liked this recipe, but I’m having trouble wrapping my head around when it’s appropriate to eat. It was introduced to me as a soup. But when I hear “soup”, I think savory, and savory this is not.

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So I guess it could be dessert soup? But I’m not sure that’s a real thing, and anyway this isn’t quite indulgent enough to count as a true dessert. Counterpoint — fondue. Fondue is like chocolate dessert soup. Hm. Maybe this is like blueberry fondue? I do think it would be nice with some shortcake “croutons” or a skewered marshmallow cutting through a fountain of it, but I still don’t think dessert is the right category.

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After I decided it didn’t accompany the pasta salad I planned to serve it with as dinner, I added some chia seeds and let it sit overnight. And it thickened slightly to create a psuedo-chia pudding, which apparently is an appropriate breakfast food! So maybe this is breakfast? It’s still pretty sweet, but so are pancakes and waffles. Eh, I’m more of a toast and eggs kinda gal for breakfast. Okay, so perhaps not breakfast.

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I think I’m landing on a refreshing afternoon snack. Especially when topped with extra berries and a little batch of lemon cream (from this cake a week or two back) and a couple indulgent chocolate curls. I’m pro-chia seeds regardless. That’s a fun texture. I happily ate a little bowl of this everyday this week after work and before I started thinking about dinner. So yeah, afternoon snack it is. I hope you make and figure out where in your life it fits in.

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one year ago: nothing of note but want to hear about my recent breakfast discovery? Whole wheat sourdough toast with a drizzle of olive oil, fresh mozzarella, strawberries, basil, and flaky salt. Heck yes.
two years ago: nothing of note, but I recently made this tomato egg noodle soup (with added CSA greens) for dinner and it was just like in China and I want to make it all the time.
three years ago: rice noodle salad with carrot ginger dressing
four years ago: tatsoi and tofu stir fry with soba – I have a bundle of tatsoi in the fridge now, waiting to be put to use in this recipe!

Blueberry Afternoon Snack Soup

from my Aunt Beth A

1 pint blueberries + extra for topping
2 cups water
¼-½ cup sugar (the lesser works just fine!)
1 teaspoon cinnamon
1 cup yogurt
mint, shredded

Chia seeds
Lemon cream
Chocolate curls

In a medium pot, combine blueberries, water, sugar, and cinnamon. Simmer for 10-15 minutes, until blueberries start to fall apart. Remove from heat and cool a bit.

Pour mixture into a blender and blend until smooth. Put in fridge and chill until cold. Stir in yogurt until no clumps remain. Serve in small bowls, topped with fresh mint. 

If you’d like, add in a tablespoon or so chia seeds per serving and let sit overnight. Eat the next afternoon with lemon cream, extra berries, chocolate curls, a swirl of yogurt, and/or more fresh mint.

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Buttery Gnocchi with Roasted Cauliflower – 14/67

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a night by myself (weekday version)

Come home from work, fight with Alexa to turn Brandi Carlile on
Leisurely wash kale, leaf by leaf
Spend a while perfectly julienning a red bell pepper
Hover by the stove while the water comes to a boil for gnocchi
No rushing, all peaceful, purposeful knife work
No measuring, just glugs and sprinkles and dashes
My kind of meditation.

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Watch an episode of chef’s table or something else food porn-y.
Ravish a bowl of salty buttery carbs AND a big old green salad.
Balance.

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Force Daniel to eat leftovers when he comes home at 10pm because I really don’t think this will reheat well the next day.
(He obliged, but we still had leftovers)
(They were fine, but coulda used some additional brightness on Day 2)

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~~~
Here’s the recipe for that bowl of salty buttery carbs. In a rare move, I made the cauliflower too salty (and couldn’t blame Daniel). Be aware that each part of this dish is salted, so don’t go too heavy handed on any one part. I’m really excited about this easy, filling, quick dinner. A good one to keep in your back pocket.

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some good kale salads from the archives: kale, sumac, and crispy rice salad, honey mustardy goat cheese kale salad, miso ginger kale salad, kale caesar salad, mustardy kale, potato, and green bean salad. Wow, I’ve posted a lot of kale salads. The version I made myself this particular evening had massaged leaves, julienned sugar snap peas, blistered red peppers, and scallions with a basic vinaigrette.

Buttery Gnocchi with Roasted Cauliflower

thanks to Aunt Ingrid for this one, who can always be depended on for a yummy recipe

Olive oil
Coarse salt
1 big head cauliflower, in medium florets
3 cloves garlic, minced
1 scant cup panko
1 pound gnocchi
1-2 tablespoons butter

Preheat oven to 425F.

Combine cauliflower, a couple glugs of olive oil, and some pinches of coarse salt. Place on a single layer on a tray (or two). Roast until brown, flipping occasionally. For me this took 45 minutes.

Meanwhile, heat up another tablespoon or so of olive oil in a big saucepan. Add garlic cloves on low heat. Cook until you can smell them, about 1 minute. Add panko and a sprinkle of salt and turn heat up to medium-high. Cook until panko is evenly browned and toasty, stirring frequently. Remove from pan.

When cauliflower has about 15 minutes left, start heating up a big pot of water. When it’s boiling, add a big pinch of salt and your gnocchi and cook according to package. (I cooked mine til they floated to the top of the pot, about 4 minutes.) Drain.

Melt butter in the saucepan you used for panko. Add gnocchi and cook til browned, stirring frequently. This will take a couple minutes tops.

Serve with gnocchi on the bottom of your bowl, followed by cauliflower, followed by a shower of garlicky panko crumbs. A green salad is a great accompaniment.

 

Healthyish Strawberry Chocolate Chips Muffins – 13/67

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Picnic season! These adorable, healthyish strawberry muffins were the perfect fruity pop to add to a spread. Although I can’t say they were the first thing gone, as they had to compete with tiramisu and two other cakes. Is that peak Brooklyn? Homemade tiramisu at a picnic? Or maybe it was 7+ things of hummus. If you have a picnic in Prospect Park and there aren’t at least half as many hummus tubs as people, did it even happen??

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And I’m just going to let these pictures speak for themselves today. We broke out the real camera and gave these ruby spring babies a true photo shoot! Mmm.

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Some Notes — I tried to follow the recipe exactly but I kept adding and changing. The recipe below is as it was given to me. Here’s how I modified —

  • Added a pinch or two of salt with dry ingredients. Go for it.
  • Subbed in about ¼ cup of whole wheat flour. This really made it taste healthy. Use at your own risk.
  • I added some crumbled freeze dried strawberries at the end to half the batch. Definitely not worth it. Muddled the yummy fresh strawberry flavor.
  • I sprinkled half the batch with demerera sugar before baking. It did not caramelize the top or add any extra crunch. Wrong batter, wrong oven temp (I guess). Don’t do this.
  • Instead of using all applesauce, I used one of those little cup things and used melted coconut oil for the rest. I think this was fine.
  • I used a whole egg, not just the white. Felt wasteful to just toss the yolk. I think this was fine too.
  • These are on the moist side, and get moister overnight. I recommend toasting or eating on Day 1.

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Four years ago: black bean, mango, corn salad-alsa — another great picnic idea

Healthyish Strawberry Chocolate Chip Muffins

From my friend Katie – thanks! 

1 ¼ cup flour
½ teaspoon baking soda
½ teaspoon cinnamon
¼ cup sugar
¼ cup light brown sugar
½ cup + 2 tablespoons unsweetened applesauce
1 egg white, beaten
⅔ cup diced strawberries
⅓ cup mini chocolate chips
Nonstick spray

Preheat oven to 350F. Set out 10 muffin liners in a muffin pan and spray with nonstick spray.

Mix together flour, baking soda, and cinnamon in a big bowl.

In another bowl, whisk the sugar, brown sugar, and applesauce until there are no clumps remaining. Whisk in the egg white.

Add wet ingredients to dry ingredients, and mix with a rubber spatula or wooden spoon until just combined. Don’t overmix! Gently fold in strawberries and chocolate chips.

Scoop into prepared muffin tins. Bake for 15-20 minutes, or until golden brown and a toothpick comes out cleanish (there are a lot of chocolate pockets — don’t let this fool you.)

Best day of, but can keep in an airtight container on the counter for a couple days.

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