Maple Sesame Sweet Potatoes

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Hi again! Posting two days in a row, this might be a first. Oh boy. I’m just here to say that you can do the exact same thing I did with yesterday’s salmon to today’s sweet potatoes. Exact. same. sauce.!! And it’s REALLY GOOD. And this way it’s vegan. I served these sweet potatoes on buttery white rice with an egg fried in sesame oil (not vegan). All drizzled with sriracha. One of my better thrown together dinners in memory.

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Maple Sesame Sweet Potatoes

a swanky original but its the same recipe as previous except with sweet potatoes

a lil coconut oil
2 biggish sweet potatoes, peeled and cut into long thin “toasts”
⅓ cup real maple syrup
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
2 teaspoons minced garlic
¼ cup sesame seeds (I did a mix of white and black)
Chopped scallions to serve (optional)

Preheat oven to 450F. Find a baking dish that will fit your sweet potato slices in basically a single layer. I halved the recipe and did an 8-inch square dish. Put a little coconut oil on the dish and arrange your potatoes. Mix together maple syrup, soy sauce, sesame oil, and garlic in a measuring cup, then pour over potatoes to coat. Cook for about 20 minutes. Flip sweet potatoes and sprinkle with sesame seeds. Cook for another 20 minutes, until sauce is bubbling and thick, and sweet potatoes are coated and tender.

 

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Maple Sesame Salmon – 11/67

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My little sister is officially more educated than I am. I mean, she was always on the fast track to becoming an adult before me. She had a job with a regular paycheck (and benefits) way before I did. She’s been a vegetarian since before it was cool. She actually knows how to (and enjoys) exercise. She sets her sights on what she wants to do and does it! Multiple half-marathons, check. Wants to go on vacation in a year? Buys her tickets healthily in advance and plans a sensible itinerary. MSW? Check. Sigh. I’ve officially worn matching socks without holes in them all week, so that’s a thing.

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My parents hosted a little gathering to celebrate her achievement with close family and her grad school friends. A lovely bunch of pesca-vega-tarians. Toasts were made. The grads’ altruism and friendships were rightly lauded. We went on a still unnamed boat and ate lots of good food. The sun showed up after a long morning of rain. And then I watched my first ever game of thrones episode, the series finale. (Probably not the right time to start watching.)

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I happily helped prep food the afternoon leading up to the party and was happy to learn my mom was planning to make one of the salmon recipes from my book. Alright sure I’ll check a recipe off the list! This fish was so easy to make, and it received rounds of compliments at the table. Paired really nicely with an orzo salad and grilled vegetables. A perfect first outside meal of the season. A perfect way to tip a hat to hard work and new beginnings.

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Such a beautiful place to cook. And eat.

two years ago: garlicky tomato zoodles
(nothing of note in years one, three, or four)

Maple Sesame Salmon

thanks Mom! Note – this exact same recipe works really well with sweet potatoes replacing the salmon. Click here for details of this revelation!

2 lbs salmon cut into serving size pieces (my mom says “skin removed if you remember to ask at the fish counter”)
⅓ cup real maple syrup
2 tablespoons soy sauce
2 tablespoons sesame oil
2 teaspoons minced garlic
¼ cup sesame seeds (I did a mix of white and black)
Chopped scallions to serve (optional)

Combine maple syrup, soy sauce, sesame oil, and garlic. Pour over fish fillets. We did this in a shallow baking dish; a ziplock bag would also work. Let marinate in the fridge for at least ten minutes, or up to 8-9 hours.

Preheat oven to 375F. (Update! My mom says she always does 425F, even though the recipe says otherwise.) 

Take fillets out of marinade, drip dry, and place on a parchment-lined baking sheet (keep the marinade!). Then, sprinkle fish all over with sesame seeds, pressing them in a bit to help stick. Bake for 15-20 minutes.

Meanwhile, pour the marinade into a small saucepan or skillet. Bring to a boil and then simmer for about 5 minutes. Remove from heat and let cool slightly.

Serve salmon with thickened maple sauce and sprinkle of scallions.

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Peanut Butter Chocolate Chip Bar (Ice Cream Sandwiches) – 10/67

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You know what’s so good that I look forward to taking the train home so I can have a piece? Peanut butter chocolate chip bars. Perfect texture, just the right amount of nutty brown sugar, buttery sweet tooth satisfier.

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You know what’s even better? Peanut butter chocolate chip bar ice cream sandwiches. I only made two, and cut the rest into small squares for Daniel to bring to work, so I couldn’t go off the deep end with these. I definitely regret this decision. Especially because Daniel was all like “I don’t get it, why add ice cream, it’s already great” and then he had a bite. And I’ve never seen him acknowledge being so wrong about something. This combination is truly wonderful. Then he was an equal sharer :(.

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Side note – Daniel is good about acknowledging when I am right about something. For a stubborn dude, it’s a very charming quality. Once we were on a bus in Guatemala going to a hike and he said “oh, you’re right’ about something dumb and these two Christian missionary white dudes from Alabama started talking about “oh my god how rare is that, right? He actually is admitting he was wrong. Wow, what a moment, remember this one, probably once in ten years, right?” and they thought they were being funny and I was like, take your fragile outdated male fragility and find another tree to bark up, assholes, my partner is confident and masculine and has a conscience and is respectful and no we don’t want to talk about jesus, you ignoramuses. But I probably just smiled and said ha and then fumed silently.

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Which is all to say, admitting when you’re wrong is powerful. Some people, cough, people in charge of countries and states and corporations who would never read my blog, should think about this. People make mistakes, and acknowledging that and fixing it shows maturity. Sulking and pretending it doesn’t exist doesn’t.

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Know what makes me feel better about the sorry state of our leaders’ sense of right and wrong? Peanut butter chocolate chip bars. With or without ice cream.

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one year ago: nothing of note, but we ate tacos here last week and I’m really excited to go back. Tuna tostada of my dreams
two years ago: nothing of note, but have you watched Dead to Me? I’m halfway through and it took a lot of willpower to write this post instead of watch it this morning…
three years ago: za’atar and pomegranate molasses granola
four years ago: gingery coconut rice

Peanut Butter Chocolate Chip Bars (Ice Cream Sandwich)

from my mom’s friend Judy, baker extraordinaire

1 ⅓ cup + 1 tablespoon + 1 teaspoon flour
2 teaspoons baking powder
⅛ teaspoon baking soda
¼ teaspoon salt
2 sticks unsalted butter, room temp
Heaping ½ cup peanut butter (I used all natural chunky and it was great)
½ cup sugar
½ cup + 2 tablespoons light brown sugar
1 teaspoon vanilla
2 eggs
1 heaping cup chocolate chips (I used mini chips but would use regular next time)
flaky sea salt 

Heat oven to 350F. Grease a baking pan. (Recipe says 11×7 but I used 10×14 and it was fine but brownies were a tad thin)

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer, combine butter, peanut butter, both sugars, and vanilla. (I’m sure this would work with a hand beater too.) Beat on medium speed for about 2 minutes, until light and fluffy, scraping down as needed. Add eggs one a time, beating to incorporate after each addition.

Remove mixer bowl from mixer and add dry ingredients in one go. Mix with a spatula to begin to incorporate, then put back on mixer and mix at lowest speed until just blended. Add chocolate chips and mix for another moment, until evenly mixed in.

Pour into prepared pan and bake for 25-30 minutes (mine were in for probably 32 minutes), until edges are golden brown and center is slightly puffy. Sprinkle with flaky sea salt. Let cool before serving.

To make ice cream sandwiches

The center of my bars sunk a bit and were a bit underbaked. I cut longer rectangles out of that bit, and carefully cut them in half lengthwise. I froze each of these sections for a couple hours, then topped with vanilla ice cream and sandwiched. Thought I’d need to refreeze but nope, wasn’t necessary. 
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Sweet Potato Tahini Buddha Bowl – 9/67

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Daniel was supposed to make a chicken recipe a week while I was in Russia (so, 5 recipes total). He was going to blog them and it was going to be great. Well, this site still has 0 chicken recipes, so you can see how well that went. He did make one recipe but took no pictures of it, so here we remain. Sigh.

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I can’t blame him too much. Cooking requires time and love and follow-through, which I am only sometimes in the mood for. Tonight I was in the mood for it. My lovely friend Caroline gave me this recipe and said it seemed like something I would really like. Accurate, as I have made many versions of meals similar to this. I hope you’ll forgive me, Care, for adding extra things and making this far less simple than you intended. I had the time tonight. Recipes are for breaking, right? I veered from the recipe by pan roasting the chickpeas a bit and adding spices (I don’t like them straight out of the can), and adding brown rice, some crunchy veggies, and sesame seeds. To make it a “buddha bowl” I put everything in a giganto bowl that appeared in the mail while I was in Russia. (Did someone send us this? I think they got our registry mixed up with someone else’s but … now I have a great giant bowl and I love it.) It’s as full and rounded as Buddha’s belly.

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There’s another recipe on this site with very similar ingredients, just combined slightly differently (and kale would be great here too). I like this version more for a quick weeknight meal – you don’t have to wait as long for the sweet potatoes to cook, since they’re cut into small cubes. Also its called a Buddha bowl, so it’s automatically healthy 🙂

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Meals like this are the best after traveling for a while. This bowl was my post-Guatemala craving and mmm here’s my savory granola I invented after our Jordan trip. We did have a kitchen in Russia, so I wasn’t forced (ha) to eat 3 meals out a day, but it wasn’t so easy to cook. We couldn’t find some staples — tortillas, coconut milk, black pepper, chickpeas, most leafy vegetables, popcorn. The house we were in had one LOUSY glass cutting board, no can opener, and really abysmal knives. I managed roast cauliflower, a mushroom pasta, and many eggs, but that was about it. Feels good to make food exactly as I want it, then eat it.

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one year ago: anyone else currently reading The Power? I can’t decide if I like it or not…
two years ago: eggplant salad and goat cheese sandwiches
three years ago: herby sunchoke gorgonzola salad
four years ago: grilled pineapple and baked bean tacos

Sweet Potato Tahini Buddha Bowls

inspired by my friend Caroline

Roast sweet potatoes
1-2 tablespoons coconut oil, melted
2 cloves garlic, minced
2 big sweet potatoes, peeled and cut into small cubes
s&p

Combine everything on a roasting tray or two (keep veggies in a single layer!), and bake at 425 for 30ish minutes, mixing halfway through roasting.

Chickpeas
1 can chickpeas, drained and rinsed
Coconut oil
Salt, smoked paprika, cumin
s&p

Heat a medium saute pan and add a bit of coconut oil. Add chickpeas and spices and cook over highish heat for about 5 minutes, until chickpeas are charred and smell awesome. Stir frequently so they char all over.

Tahini dressing
1 clove garlic, minced
3ish tablespoons tahini (I just scraped out the rest of my jar, so this is a rough estimate)
Juice from ½ a juicy lemon
1 tablespoonish olive oil
Small dollop of honey (oops I guess this negates the veganness – can use maple syrup instead)
s&p
Warm water

Combine everything except warm water in a measuring cup, and mix with a fork. Add water a bit at a time until desired consistency is reached.

Cooked brown rice
Thin sliced shallot or red onion
Sliced cucumbers
Halved cherry tomatoes
Enoki mushroom – I added half a package to the sweet potatoes when they were halfway done roasting. They added a funky, almost noodle-y texture and great flavor. Yum!
Chopped parsley
Black (or white) sesame seeds

Combine in bowl as you wish. Post a picture to instagram. Eat!

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Caramelized Onion and Goat Cheese Hamantashen – 8/67

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Thanks, Mom, for including a hamantashen recipe in my bridal shower recipe book. Always keeping my Jewish education thriving, thanks 🙂 Although I have not been to a Purim celebration in well over a decade, when I recently saw photos on social media of others’ celebrations, I paid a bit extra attention. If I’m going to make hamantashen this year (and I HAVE to, as they’re in the book!), this was the week to do it. So, despite some pesky other life things happening (aftermath of getting married, prepping to go to Russia for 5 weeks, first explorations of our instant pot…), I made cookies.

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These cookies are so much quicker to make that I remember. I whipped the dough together (only a fork necessary!), put it in the fridge for an hour while we ate dinner, and then baked them off before meeting friends for a drink. Boom boom done. Phew.

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Daniel almost never eats sweets lying around. For example, I have been eating leftover wedding cake from the cake stand with a fork every day for the past week, and Daniel will only take a bite if I literally stick the fork in his face. He is much more interested in the jars of pickles he’s been stockpiling. And yet! These hament-ocean (as he says, to rhyme with the scotch brand Auchentoshan) keep disappearing! I should know him well enough by now to know that fruity sweets will always win him over, but I’m still wrapping my head around this concept.

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I even made a savory variety, hoping that would save me from the duty of finishing the full batch. Alas, I do love a good savory pastry (shout out to Bakeri’s savory galettes and kale rolls that I miss dearly), so this technique supremely backfired. I think I ate all the savory ones, oops. I highly recommend you experiment with this. It was a little weird, because the dough is on the sweet side, but I’ve decided it worked. 

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one year ago: nothing of note, but did you know you can make black bean soup from UNSOAKED BEANS FROM A BAG in an instant pot in less than an hour?? this SK recipe was our magical dinner last night.
two years ago: italian egg drop soup
three years ago: roasted chickpeas and kale stuffed sweet potatoes with tahini sauce
four years ago: pasta with smoked scamorza and tomatoes

(Caramelized Onion and Goat Cheese) Hamantashen

I halved my mom’s recipe and it was plenty of cookies for the two of us plus a friend or two. Probably 15-20 cookies. To make more, just double the recipe and create two ovals of dough to chill in the fridge. I did two fillings — plum jam (thanks Aunt Beth B!) and the savory one roughly outlined below.

1 ¼ cups flour
¼ cup + 2 tablespoons sugar
1 tsp baking powder
2 pinches salt
¼ cup oil
1 egg
½ teaspoon vanilla
1 tablespoon orange juice

FILLING: jams, caramelized onions + goat cheese, butterscotch chips if you have them leftover from your fancy challah toast, etc

In a big bowl, mix together flour, sugar, baking powder, and salt with a fork. In a liquid measuring cup, measure out the oil. Add egg, vanilla, OJ, and mix to beat up egg a bit. Make a well in the center of flour mixture and pour in liquid mixture. Mix with the fork until a soft dough comes together. You can use your hands to knead a couple times at the end. Form into a rough oval. Wrap in wax paper and refrigerate for 1-2 hours.

Preheat oven to 375 degrees.

Flour your countertop lightly. Unwrap dough and roll out to about ¼ inch thickness. Dip the rim of 3-inch drinking glass in flour, then use it to cut circles from the dough. Place ½-1 teaspoon of filling in each circle. Draw up three sides to make a triangle and pinch the ends firmly together. They may look wobbly or blob-like but they will still be delicious. Gather up dough, re-roll out, cut out new circles, repeat as necessary.

Place triangles on ungreased baking sheet and bake for 15 minutes or until golden brown. If they slump and lose definition and become even more blobular, don’t despair, a) they will still be delicious and b) try to knead the dough a bit before your next batch. It helped me. 

I kept the onion/goat cheese cookies in the fridge and the others in Tupperware on the counter.

Onion Goat cheese filling approximation – Melt a knob of butter in a small pan. Add a pinch each of cumin seeds and mustard seeds. After they splutter, add thinly sliced onion. (I had half a red onion in the fridge so used that). Cook down for about 30-40 minutes on very low heat. Add a small spoonful to each dough round, and top with goat cheese. I sprinkled nigella seeds on a couple before baking, which never hurt anyone. Next time, might try with less sugar in the dough, and adding some thyme. 

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Sweet Things on Challah

I can’t stop thinking back over this weekend and trying to relive it in slow motion. We wrote on our website that we wanted the weekend of March 16 to be “a celebratory dance party slash weekend-long feast slash opportunity to bring together in one place all the people we love.” Well, good job us, because our wedding weekend absolutely accomplished that.

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I could gush ad naseum about how I teared up when I first saw the perfect chuppah Daniel’s brother Jacob made, decorated with colorful spring flowers and draped with family tablecloths. I could talk about how we went from hora to Rueda to Natalie Merchant to 500 Miles and every single person danced to each one. I could gush about our perfectly “us” cake lovingly created by my bestie Leah and topped with narwhals, or about how friends flew in from literally all over the country for the weekend, or how I watched my dad salsa dance with my coworker, or how I felt as Daniel and I exchanged our vows and then got pelted by pompoms.

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But I won’t. Instead I’ll gush about my sister and cousin and their awesome co-maids of honor speech. These two lovely humans shared such silly and heartwarming stories. I am so lucky to have them in my network and supportive of my journey. In their speech (which of course they killed), they mentioned finding evidence of “my first recipe” — surely a bi-product of a neighborhood round of iron chef with the secret ingredient of apples, or something of the like.

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Of course I had to remake it. I don’t think cinnamon chips still exist, so regular old cinnamon had to suffice. I did have two kinds of sprinkles hiding in the pantry (one bought for making Heddy’s baby shower cake, one bought for making Lauren’s bachelorette party … cake). I had challah lying around (Thanks grandma! Sorry everyone at the wedding who we didn’t get around to delivering challah to! It was well-intentioned but poorly executed!). And so here we are. Recreate if you dare — Daniel and I each managed a bite and gave up.

#swankyoriginal

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one year ago: tonight for dinner I made the salad of my dreams with roasted squash, barley, feta, sugar snap peas, mizuna, and mint #norecipe #firstmealwemadeasmarriedpeople
two years ago: eh, two outta four isn’t so bad…
three years ago:
kungpao Brussel sprouts and tofu 
four years ago: spicy lemon fregola with artichokes and caramelized onions 

 

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Sicilian-Style Baked Eggplant Roll-Ups – 7/67

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How to combat the 6 Weeks Til The Wedding nervous energy:

  • Wine. Wine helps.
  • Be nicer to Daniel. We’re both doing lots of things. I am better at some and he is better at others. Good to remind myself of that.
  • Now would be a really good time to find that “my personal fitness routine” that I hear other people talk about but … it’s just so cold outside. All I want to do is eat cheesy things and cuddle. My body is my body and my body likes cheese and this is what my cheese-loving body will look like at my wedding.
  • See and connect with married friends to see how to make this easier for myself, and see what ideas and decorations we can stealimean borrow.
  • Continue to see friends for dinner, meet my fiance for randomly fancy cocktails just because it’s Wednesday, go to salsa classes, cook healthy things, don’t eat a whole wheel of brie. You know, keep life going.

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What not to do:

  • Spend hours on Pinterest. Boo Pinterest.
  • Spend hours on Etsy. Boo Etsy.
  • Keep procrastinating booking a makeup person.
  • Plan a giant month-long work trip the week after the wedding. Whoops, can’t help that one.

I’m  going to keep reminding myself that however this day turns out, I will be surrounded by my favorite people in the world, in my favorite city in the world, and will probably get to dance a lot, eat a bit, and hug a whole lotta people.

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So, back to one of those tips I gave myself — cooking! Here’s what we made for dinner last night, straight outta my bridal binder cookbook. This was really delicious! Might simplify it next time, doing more a lasagna style bake than the roll-ups. A little fussy but still doable on a week night (plus, leftovers for days!). Here’s how I did it.

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one year ago: nothing of note but I made this chickpea curry this week for a quick pantry meal and it was soooo good 
two years ago: erm, nothing, how about a mango mezcal margarita? (this would be a great wedding cocktail!)
three years ago: roasted tomato and kasha bowl
four years ago: butternut-tahini mash

Sicilian-Style Baked Eggplant Roll-ups

thanks to my friend Rachel

¾ cup golden raisins
2 eggplants
Tablespoon or two olive oil
8 oz fresh mozzarella
½ cup pitted kalamata olives, roughly chopped
½ cup basil leaves, torn
24 oz jar prepared arrabbiata sauce (I used most of the jar)
3.5 oz jar prepared basil pesto (I used most of the jar, probably about ¼ cup)
1 tablespoon red wine vinegar
Fresh parsley
2-3 tablespoons toasted pine nuts

Soak golden raisins in warm water. Set aside for at least 15 minutes, then drain.

Slice eggplants the long way, so you have 8ish long slabs per eggplant. Brush with a bit of olive oil, sprinkle with salt, and grill on a flat pan until tender, about 2 minutes/side.

Preheat oven to 400F. Spoon about ⅓ cup arrabiata sauce into the bottom of a 9-inch square baking dish.

Set aside about two-thirds of your eggplant slices (the longer, most supple ones). Finely chop the remaining slices and put in a big bowl. Add to this bowl: a couple tablespoons chopped fresh mozzarella (about ⅓ of your mozz log), olives, basil leaves, most of the raisins, red wine vinegar, ½ cup arrabbiata sauce, some salt and pepper.

Lay eggplant slices out on your cutting board. Spread a dollop of basil pesto over each slice. Put a spoonful of filling on the larger end of each eggplant slice, then roll up. Place rolls in prepared dish, seam-side down.

Spoon more sauce over the rolls, then cover with slices of fresh mozzarella cheese. Sprinkle with remaining raisins and any remaining basil.

Bake for 25 minutes, or until bubbling and melty. Remove from oven and top with lots of fresh parsley and pine nuts.

I served it with pasta but it likely could stand on its own as a meal. Yum!

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heh, I seem to be an expert at taking up how ever much space is available. Thanks hairy-arm Daniel for this shot 😉

Kale, Sumac, and Crispy Rice Salad – 6/67

img_1086img_1084This marks the first dinner cooked and consumed in our new apartment! (Technically it’s not the first meal because we found a pot and made oatmeal this morning, but this is certainly more exciting.)

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I always think eating take-out for a week will be a fun treat, and then it happens and my body says WHOLE GRAINS and my stress level say I NEED TO CHOP SOMETHING INTO PERFECTLY SMALL BITS. But then my new apartment says…knives? cutting board?! pan and pot?!? You think you’re going to find all that in our unpacked rubble?

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But here we are, four nights in, and we made it happen! This was a fairly easy recipe to get started on, or so we thought. Turns out making crispy rice in a cast iron skillet with no working exhaust fan is a surefire way to set off your fire alarm. Neighbors, I promise, I can cook! I will usually leave our floor smelling tasty and delightful! This was just an unfortunate beginning!

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Daniel and I absolutely devoured this salad. It may have to do with being the first homemade thing in a week, but I doubt it. It’s really a refreshing and delightful combo of flavors. The citrus + sumac is the perfect coating for the kale, the crispy rice complements the dates ideally, and I had to stop us from wolfing down the whole thing so I could bring leftovers for lunch the next day. Even though we didn’t make the rice crispy enough (dang fire alarm scared us from generating any kind of smoke for the rest of the evening), it was one of my most delightful salad experiences in recent memory. Thanks, Karen, for a beautiful meal to remember as the first cooked in our new home.

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one year ago: I still owe us a New Years post from this year, but here is lucky Black Eyed Pea Stew from years past 
two years ago:
miso ginger kale salad (kale salad theme! January!) 
three years ago:
nothing of note, but I just finished this book and I highly recommend it
four years ago:
Bengali hardboiled egg curry

Kale, Sumac, and Crispy Rice Salad

½ cup brown rice
One bunch kale
1 lemon, zested and juiced
2 tablespoons coconut oil
1 lime, zested and juiced
1 tablespoon sumac
1 teaspoon runny honey (love this wording)
2 tablespoons olive oil, plus drizzle
6-7ish dried dates, diced
3 scallions, chopped finely

Bring some salty water to a boil and add your rice. Cook, uncovered, for just over half an hour, until rice is cooked and most of the water has evaporated. Taste to make sure it’s done, then drain extra water. I would give it a good rinse next time to get rid of any starch.

Meanwhile, separate kale leaves from their stems. Discard stems and shred kale. Place in a big bowl with lemon zest and juice, a bit of salt, and a drizzle of olive oil. Massage for a minute or so, until kale has wilted and greened a bit. Set aside. (Karen said she usually whacks her kale with a rolling pin to help tenderize it. I’ve never tried this method before, but couldn’t find my rolling pin, so it will have to wait til next time)

Heat a large cast iron skillet. Once it’s hot, dry-fry the rice (aka no oil!) for a minute or two to get rid of any moisture. Remove from the pan, and return pan to the heat. Add 1 tablespoon of coconut oil to skillet and add half of rice. Fry until lightly browned and crispy crispy (or until you set off your fire alarm and get apprehensive about new neighbors). Remove from pan onto paper towels and sprinkle with salt. Repeat with second tablespoon of coconut oil and second half of rice.

To make dressing, combine lime juice and zest, sumac, honey, olive oil, a bit of salt, and a grind or two of pepper in a jar with a lid. Give a good shake.

Into bowl of kale, add crispy rice, dates, scallions, and dressing. Toss to mix and dive in!

Whole Orange Dressing Bulgur Salad – 5/67

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At the beginning of this week, Daniel and I made a gigantic to-do list that encompassed moving tasks, wedding tasks, cooking tasks, New Years Eve planning tasks, and general life errands tasks. I am happy to report that we have been gleefully and regularly checking things off the list all week. It’s amazing what can get done when we don’t have to go to an office. And how good checklists can make me feel. So, so good.

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We’ve finalized a rehearsal dinner venue and schedule, bought Daniel a wedding suit, started packing, did laundry, planned a NYE menu, and here I go now, checking off “blog salad recipe”. Progress!

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This is such a smart way to make salad dressing. Just peel an orange (next time I would zest it first to add even more punch) and stick in the blender with the other usual dressing suspects. Loud noise for a moment, and ta-da, an aromatic, sweet elixir to punch up any salad ingredients you have around. I’ll be sure to keep this one on rotation as we approach that time-of-year-when-all-things-healthy happen. 

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The original recipe was called Moroccan Spinach Salad, but I’m not sure I have enough authority to call this Moroccan. It also called for pistachios instead of pepitas — maybe that’s what pushed it towards Moroccan? Anyway, Moroccan or not, this is a delicious combination of flavors. Happy eating in 2019!!

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one year ago: gochujang pasta salad
two years ago: buffalo caramel popcorn
three years ago: quichon de verdures (Mayan veggie stew)
four years ago: hot honey pizza with roasted broccoli

Whole Orange Dressing Bulgur Salad

from my Aunt Ingrid, thanks!

Salad
1 cup cooked bulgur
½ cup dried dates (I didn’t have quite enough dates so added some raisins too)
½ cup toasted pepitas (pumpkin seeds)
1 orange, peeled and sectioned
1 or 2 peeled and shaved carrots (I added this on Day 2, hence no pics, but it added a lot!)
Baby spinach

Dressing
1 peeled orange (next time would add a bit of zest too!)
1 tablespoon olive oil
2 tablespoons apple cider vinegar
½ teaspoon salt
½ cup fresh cilantro stems and leaves, roughly chopped

To make dressing: Combine first four ingredients in a blender (or food processor). Once dressing is smooth, add cilantro and pulse a couple times until broken up. Taste and adjust seasoning.

How I would make salad next time: combine all salad ingredients, besides spinach, with dressing. Mix in spinach leaves when ready to eat (maybe with a bit extra olive oil/vinegar/sprinkle of honey). (I ate this for lunch for three days and wished I added fresh spinach each time.)

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Ooey Gooey Brownies – 4/67

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For some reason, these brownies are part of my family’s Thanksgiving tradition. There is nothing remotely Thanksgiving-y about them. They have chocolate, fluff, and peanut butter — nary a mention of pumpkin, a sprinkle of spice, or a slice of apple to be found. The other incongruous thing about these “ooey gooey brownies” is that they’re from Cooking Light, circa 2000. So that means a) my Mom’s been making them for 18 years and I’ve never helped make them (oops) and b) they are trying to be healthy? The recipe calls for skim milk, fat free sweetened condensed milk, and an egg white. Brownies just don’t seem to be the place to cut down on calories. So I used full fat milk, a whole egg (#yolklove), and I could only find regular sweetened condensed milk, so that’s what I used.

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These brownies definitely don’t suck. The ooey gooey ness gives them that home baked allure, all oozing chocolate, creamy goodness, just on the right side of “do you eat this with your hands or a fork” that makes people want to go in for a second. They were certainly a hit at the holiday party we brought them to.

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But! I kinda want to play with this recipe when I have a moment. It leaves an awkward amount of leftover sweetened condensed milk, which I think could be easily incorporated into the brownie batter. I’m not sure we need to cook the brownie base twice. My marbling sucked. And I definitely should remake it in the right sized pan, oops. When I have another chance to give desserts to a crowd, and am not ashamed to use so many store bought products, I’ll play around. Will keep you posted on #projectblasphemy. 

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(Also I’m not reaching for the scraps as much as I normally would because we have two things of candy cane ice cream and two things of hot fudge from Ample Hills that Daniel and I made together(!) at a recent workshop in the freezer/fridge (respectively). This shit is gooooood. I wish I could live on ice cream.)

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one year ago: not much in these categories today, since I managed to update my blog a mere 6(!) days ago…
two years ago:
…but I did return to this zoodle recipe recently and still love it
three years ago:
anyone have a good hot sauce recipe? asking for a friend/wedding party favor
four years ago: 
mushroom and farro stuffed acorn squash 

Ooey Gooey Brownies

From my mom, originally from Cooking Light in September 2000

¾ cup sweetened condensed milk, divided
¼ cup butter, melted
¼ cup milk
1 box devil’s food cake mix (I think it was 15.25 oz)
1 egg
Fluff – didn’t measure, but I used half a 16-oz container (originally recipe calls for 1 ¾ cups or 1 7-ounce jar, but that seemed fussy to measure and Target only had giant containers)
About ½ a package peanut butter chips, divided
cooking spray

Preheat oven to 350 degrees. Spray a 13 x 9-inch baking pan with cooking spray and set aside. (My pan was 14 x 10-inch, which led to a slightly too shallow brownie.)

In a big bowl mix together ¼ cup sweetened condensed milk, butter, milk, cake mix, and egg. Press ⅔ of the batter into your prepared baking pan. I found that pressing the batter with wax paper coated with cooking spray made this simple. Bake for 10 minutes.

Meanwhile, combine ½ cup sweetened condensed milk, fluff, and about ½ – ¾ cup peanut butter chips in another bowl. Stir together until smooth.

Take brownie pan out of oven, and spread fluff mixture evenly on top. Dollop spoonfuls of remaining brownie batter over the fluff layer. Use a knife to swirl the layers together. (I failed at this, as I may have used too much brownie in bottom layer, and remaining batter was too tough to swirl. Alas.) Sprinkle top with another ¼ cup or so of peanut butter chips. Return pan to oven and cook for another half an hour, or until fluff layer starts to brown. Cool completely in pan before cutting with a sharp knife.

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