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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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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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!

Hot Artichoke Dip – 3/67

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I’ve always loved Thanksgiving. I mean, we all know I love food. And a whole day (or letsbehonest, a whole! weekend!) devoted to food?? I’m down.

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We always have two celebrations, one with each side of the family, and then since we’re all together anyway, add a gift-exchange component to the day. On one side that means a Yankee swap, on the other it means socks. Both sides do fairly traditional Thanksgiving meals (although one turkey is always better than the other, not saying which). One side does cherry pie, the other does pumpkin. One leans into the marshmallows on the sweet potatoes, the other tries to get rid of them every year. And one side has artichoke dip.

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Artichoke dip at Thanksgiving is, I concede, gratuitous. But even though something is unnecessary does not mean it is unwelcome. I Love artichoke dip. Well, I love all things artichoke (oh wow, only one other recipe with them on the site!), so it’s no surprise that when mixed with roughly 6 kinds of dairy products and then baked until golden and bubbling and filling the house with incredible smells, I’d be a fan.

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This is my first Texas Thanksgiving, and when faced with the thought of missing my family’s traditions for a year, artichoke dip rose to the top of the list. How else would I ruin my appetite before the turkey meal?? Turns out, there are endless ways to do this, including decadent quiche for Thanksgiving brunch, cheesy salty Tex Mex the night before, and the Williams’ family own impressive appetizer spread, including deviled eggs, bruschetta, shrimp on cucumbers, and various pickled things. Texas always provides. And now I can provide Texas with artichoke dip! Family mushing in action. 

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one year ago: nothing of note, but I also made this cauliflower tart for the Big Meal. So good, so rich.
two years ago: nothing of note, but I also made this mushroom farro stuffing yesterday. This had lots of fans!
three years ago: blueberry lemon cake with ginger cream cheese frosting
four years ago: sweet sesame cauliflower, snow pea, and kale salad 

Hot Artichoke Dip

From Aunt Beth B – I one-and-a-halved Beth’s recipe, with some extra artichokes. The following is how I made it.

12 ounces cream cheese (one and a half bricks)
¾ cup mayonnaise
1 cup shredded mozzarella
¾ cup grated parmesan
2 14-oz cans artichokes in water, drained and chopped

Preheat oven to 350F. Using electric beaters, mix together cream cheese and mayo until combined. Add cheese and mix until just combined. Fold in artichokes, and a dash each of salt and pepper, with a spatula.

Spray a baking dish with cooking spray. (Original recipe called for a pie pan, but I ended up using a small-ish casserole dish and a little square pan for the extra. I think I prefer it in a thinner layer because more surface area = more browning.) Bake until golden and bubbling — original recipe said 20 minutes but mine took closer to 40.

Serve with crackers and veggies, to kid yourself about any health value.

 

A Very Good Lentil Salad – 2/67

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Daniel decided very last-minute to make something for his “Lyftsgiving” celebration. (Update! He works at Lyft!) I was 100% sure he was going to swirl some harissa into store bought hummus, give a drizzle of olive oil, and call it a day (my recent favorite party trick), but instead he wanted to do a recipe from the binder (awww). He woke me up to ask if we had cardamom for the lentil salad he was making. (We did.) I love you, honey, but I never expected to be woken up by you telling me you’re making lentil salad.

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It turned out great! Daniel added a couple extra things to Nina’s base recipe to bulk it up a bit. Good riddance, last batch of CSA radishes. Until next year! 

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Update: I was looking forward to eating leftovers of this salad all weekend but someone had to leave them at work on Thursday, then stayed home sick on Friday, so here we are on Saturday and we’re still sans lentil salad. Hmph.

one year ago: nothing of note – but last week I made the most amazing broccoli by steaming it, then stir frying in a bit of sesame oil and a lot of ginger. Mmm.
two years ago: soy-dashi simmered kabocha squash 
three years ago: sweet/spicy Chinese peppers and eggplant stir-fry
four years ago: Indian spiced cabbage and onions

A Very Good Lentil Salad 

(Originally called “The Best Lentil Salad, Ever”. I mean, it was delicious, but I just don’t know if I’ve had enough lentil salads to deem this one the BEST.)

From Nina, from the blog My New Roots

Cook up 2 ¼ cups Du Puy lentils (known for their ability to stay intact even after a long simmer) in 4 ½ cups of boiling water. (This took about 15 minutes – Daniel just followed the cooking instructions on the bag, being sure to keep them al dente.) When done, rinse in cool water.

Meanwhile, prep the salad mix-ins. He added one diced red onion, ⅓ cup capers, ½ cup raisins (chopped a bit), a handful of diced radishes, one diced and seeded jalapeño, some crumbled feta, and a couple handfuls of torn baby spinach. Meant to add some basil, but whoops, that’ll have to be for leftovers. Put everything in a big bowl.

To make dressing (seems like a lot of ingredients, but it comes together quickly and is mostly just spices), combine in a jar and shake: ⅓ cup olive oil, ¼ cup apple cider vinegar, 1 tablespoon maple syrup, 1 tablespoon mustard, 1 teaspoon ground cumin, ½ teaspoon turmeric, ½ teaspoon ground coriander, ¼ teaspoon cayenne, ¼ teaspoon nutmeg (actually he forgot this and it was still great), salt and pepper, plus a bit of ground cloves and cardamom (we only have whole seeds for those, so Daniel ground a bit up in the molcajete and I’m not sure about quantities. The dressing ended up very floral, a little cardamom heavy.)

Combine everything in the big bowl and season to taste! Lunch for dayyysss (or Lyftsgiving side for a night.)

 

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Baked Eggs and Spinach, Spanish-ish Style

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Reasons I should be eating cake for breakfast today instead of greens:

  • I survived this week.
  • A week which consisted of dress rehearsal and final performance for my, shall we say, incredibly stubborn current group of senior citizen actors I devised a play with. Hoo boy this was a tough one. Cake deserved.
  • A week which also consisted of rehearsals every day for the show I’m directing for Bond Street Theatre — our production of The Law of the Jungle — originally created in Afghanistan and currently restaged with teens from our weekend workshop series. Friday was opening night, and they killed it! Cake definitely deserved.
  • A week which also consisted of visiting the final senior center theater program I oversaw, wayyy out in East Elmhurst, Queens.
  • Monday is the first day of Urban Stages Summer Camp, for which I’m the director. The staff is trained, the theater is set up, the campers (more than we’ve ever had!) are ready to descend. And this administrator is feeling confident. (Cake!)
  • Other things accomplished this week to celebrate: we submitted visas for our upcoming China trip(!), got a good start on our wedding website, ordered a test save the date, and I found time to make muffins.
  • Also this country is going to shit and it’s terrifying, so I think cake for breakfast is the least of our concerns.

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Reasons I should be eating greens for breakfast instead of cake:

  • My fridge has been taken over by CSA greens. Like SERIOUSLY taken over. Send help.
  • (Also, I definitely ate this with half a leftover raspberry lime muffin I made for my teens, so I ended up with the best of both worlds.)

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Practicality, psh — these eggs also taste great. I say “Spanish-ish” because this recipe contains two of my favorite Spanish ingredients — smoked paprika and manchego cheese — but I don’t actually know if this is consumed in Spain. But I do know it’s delicious and that now I have one less bundle of greens to deal with in the fridge.

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four years ago: easy rhubarb cake 
three years ago: mustard greens with oyster sauce and garlic oil 
two years ago: Lebanese un-stuffed eggplant with yogurt sauce 
one year ago: tapado (Caribbean fish, coconut, and plantain soup)

Baked Eggs and Spinach, Spanish-ish Style

a swanky original

½ pound spinach (about 3 big handful)
1 tablespoon olive oil
1 giant garlic clove, minced
big pinch red pepper flakes
¼ teaspoon smoked paprika
½ teaspoon red wine vinegar
a couple splashes hot sauce (this is my favorite and adds even more smokiness)
Non-stick spray
2 eggs
shredded manchego (or cheese of choice)
fresh oregano, minced (optional)
s&p

Preheat oven to 375F.

If starting with farm-fresh spinach, remove stems and rinse. (My favorite way to do this is in a big bowl — fill with greens and cold water, hold greens to one side and drain, and repeat three times. Takes a little while but is quite effective.) Dry on clean kitchen towels, or a salad spinner if you didn’t break yours last week (oops). Give a rough chop.

Heat a big saute pan over medium heat. Warm olive oil. Add garlic and red pepper flakes, and cook for about a minute, until your kitchen smells great. Add spinach all in one go, and sprinkle with generous pinches of salt, pepper, and the smoked paprika. Then mix together. As spinach cooks down, add vinegar and hot sauce. Turn off heat when spinach is dark green and totally shriveled. For me this took about 3-4 minutes. Taste and adjust seasoning as necessary.

Get out two oven-safe ramekins and spray with Pam or other non-stick spray. Arrange half of spinach in each. Make a little divet in the middle and crack one egg into each divet. Sprinkle eggs with salt, pepper, and manchego cheese.

Put ramekins on a rimmed baking tray (for easy maneuverability) and bake until whites are set but the yolk is still a bit runny. (In my notoriously slow oven this happened around minute 21, but I began checking around 15 minutes.) Sprinkle with oregano and extra hot sauce if you’d like. Let it sit for a moment before eating — everything will be hot!

Other things I’ve made with CSA ingredients this week:

  • a salad to use up lettuce, fresh oregano, and radishes
  • a Callaloo soup that I can’t say I’m the biggest fan of (I blame the okra)
  • raspberry lime muffins
  • lettuce wraps with hummus and curry roasted cauliflower

Tapado: Caribbean Coconut Fish and Plantain Soup

 

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Somehow we ended up with a table-full of green plantains last night, which it turns out are NOT the ones you make yummy sweet fried plantains with. Is that common knowledge? I felt totally uninformed and unworthy of my food blogger status. Well, now I know (and so do you!).

The internet told me I could deep fry them, tostones style, or make a dough out of them and stuff them with meat or whatever, bolo style. All options sounded fine, but in a eureka moment, I remembered cooking with green plantains once (I think they were green bananas then, but I believe they can be used fairly interchangeably), at a very steamy cooking class in Livingston, Guatemala.

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I got out my journal, go me for being obsessive about notebooking, and immediately found the recipe I jotted down after the class. It was a very simple affair, made of what was local and available, namely lots of coconuts and fresh fish, with very little else.

Livingston, Guatemala is totally different from the rest of the country. It’s a Garífuna enclave on the Carribean coast, where it is steamy, humid, and damn tropical. Almost all food has to be brought in by boat and is hence pretty pricey. Its budding tourism industry is one of the prime sources of income for the area, but there’s not much to do in the oppressive heat — despite being on the coast, the only nice beach is accessible only by boat and the hostel options are all of the dreaded “party” variety, where invariably some huge Australian dude has slept all day and now has 40s of beer taped to his hands and is challenging other dudes into pull-up contests. #yolo #traveltolearnaboutothercultures #ohmy.

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Some enterprising folks at Rasta Mesa started a cooking class to teach us bumblers how to make the traditional and ubiquitous soup of the region, tapado. It was a laid-back, steamy afternoon, with children running around and intermittently (and impressively) playing drums. “Class” was in the loosest sense of the word — I got the feeling the instructors were just making themselves dinner and we were around to help chop some vegetables and maybe babysit. Which was totally fine with me. The experience was only tainted by the one hostelbro who decided to get over his hangover, leave the hostel for the first time, accompany us to class, and flirt with all the women present. Despite his presence, it was a tranquil and delicious afternoon that I’m glad has come back to me.

tapado-4Note on recipe: When we made this in Guatemala, we used small white fish, hacked into thirds, with their bones and eyeballs still intact. The versions I saw around town had all sorts of seafood; I decided to use just shrimp but use whatever you prefer. For a vegan meal, you could use roasted sweet potatoes or green pepper chunks instead of fish. If you don’t have access to green plantains, don’t use bananas or yellow plantains, they’re too sweet and soft. The green variety is not sweet at all — it’s very starchy. Try subbing potatoes or yuca.

one year ago: rice noodle salad with carrot-ginger dressing and unstuffed eggplant with yogurt sauce 
two years ago: kale Caesar salad and black bean mango corn salad
three years ago: easy rhubarb cake and roasted beets + greens with mint yogurt sauce

more Guatemalan food: rellenitos de plátano (for when you need to get rid of yellow plantains) and quichon de verduras (Mayan veggie stew) 

Tapado

adapted from cooking class at Rasta Mesa

2 tablespoons olive oil
½ pound raw shrimp (mine were tail-free but either way is fine)
Pinch each of: garlic powder, granulated onion powder, cayenne
Salt
1 onion, diced
2 medium tomatoes, chopped (save the juices)
1 jalapeño, diced
2 cans full fat coconut milk
Small handful fresh basil leaves
2 green plantains, peeled and in bite-sized chunks
Juice from ½ a lime
Chopped basil and/or cilantro, to serve (optional, but nice)
Cooked white rice, to serve

Heat a big saute pan (for which you have a lid) over a high heat. Toss shrimp in a bowl with 1 tablespoon of oil, garlic powder, onion powder, cayenne, and salt. Add to very hot pan and cook on each side for just 2-3 minutes, or until they just turn pink. Remove from pan and set aside.

Add 1 tablespoon oil to same pan. Lower to medium heat. Add onion and a bit of salt, and scrape up any bits left by the shrimp. Cook onion for 3-4 minutes, or until it’s just turning translucent. Add tomatoes and their juices and jalapeño. Cook for another 10 minutes or so, stirring occasionally, until the onion and tomato have broken down and become somewhat jammy.

Add both cans of coconut milk, one can’s-worth of water, small handful whole basil leaves, the green plantains, and bunch of salt. Bring to a boil, then partially cover and reduce to a simmer. Simmer for about 20 minutes, or until plantains are totally cooked. Partially mash some of the plantains with the back of a wooden spoon to thicken the soup. Add lime juice and shrimp — cook for another 2 minutes or so until shrimp are reheated.

To serve, ladle into a bowl, add a spoonful of white rice, and sprinkle with fresh basil and cilantro.

 

Miso Ginger Kale Salad

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Ode to Kale Salad

We eat you because we’re supposed to:
Your health benefits are vast, your calories few.
Your leaves, magical,
In their massaged wiltedness.
I tend to hate you raw,
But
(honestly)
do appreciate how well you hold up to a hearty, unapologetic dressing.

Every restaurant claims a version of you, but
I’ve never been that impressed.
Also, I’d rather pay $13 for a couple sushi rolls,
No offense.

The best way I know how to vouch for you, particular kale salad version,
With your salty miso base, spicy ginger accent, crisp sweet apples, and nutty peanutty finish,
Is this:
I looked forward to lunch leftovers today.
Like, counted down the minutes until I could inhale you again,
Kept checking if it was close enough to lunchtime yet,
And wouldn’t even share with Daniel.

Oh kale salad,
It is cliche to talk about you in January, and yet
Here I am.

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…and with that, perhaps I will stick to cooking and leave poetry to other folks. I wrote this “poem” while consuming said leftovers with abandon. Just glanced into my bowl and saw the last few leaves and cucumber slices and got sort of sad. Bye, salad. Until we meet again.

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kale salad, previously: kale caesar salad and mustardy kale, potato, and green bean salad
one year ago:
nothing of note, but this tofu and rice bowl is what I’m making for dinner and the marinade is amazing and I’m getting pretty pumped
two years ago:
 butternut tahini mash

Miso Ginger Kale Salad

dressing adapted from pumpkinandpeanutbutter

Dressing
1 tablespoon fresh ginger, minced
1 garlic clove, minced
At least 1 teaspoon honey
2 sparse tablespoons miso (I used white)
1 tablespoon soy sauce or tamari
1 tablespoon rice wine vinegar
1 big squirt sriracha
Splash of warm water
Black pepper (but no salt! it’s salty enough from miso/soy!)
¼ cup olive oil

Salad
3-4 cups kale, torn into bite-sized pieces
1 cup thinly sliced cucumbers
1 cup thinly sliced red apple triangles
Big handful chopped peanuts

Mix together all dressing ingredients, except olive oil, in a small bowl. Mix with a fork until well combined. Slowly add olive oil, mixing with a fork, until well combined. Take a taste and add more honey, soy, sriracha, water as you see fit. 

Put kale leaves in a big bowl and pour in dressing (most or all, depending on how much kale). Massage with your fingers until kale shrinks and turns slightly greener, about a minute or two. Add cucumber and apple slices, mix together, and top with peanuts. 

Note: If making in advance, and in fact the salad is delicious after 24 hours in the fridge, combine kale leaves and dressing and refrigerate. Add apple, cucumber, and peanuts the next day, when ready to serve.

Black-Eyed Pea New Year’s Stew

black eyed pea new years stew

The day before New Year’s Eve, my co-worker told me she had so much prep cooking to do that night. Not someone I had pegged to be a big cook, I asked what all she needed to do. She told me that every year she has a tradition of making black-eyed peas, greens, and noodles (from her Southern and Chinese heritage) for the new year. I love this idea of canonized end of the year traditions, but the furthest I ever get is rereading last year’s list of goals and usually rewriting many of the same ones. (“Restring guitar”, “get better at yoga”, and “think about grad school” have all graced each list from the past three years…) Inspired by her lead, I decided to play around with these simple ingredients.

black eyed pea new years stew

I’d heard of the black-eyed pea tradition before; supposedly it is lucky to eat them on New Year’s Day because the spotted peas look like coins (and who wouldn’t want a little more of that in the coming year). According to this article, looks like the Jews started this tradition over 1500 years ago, eating the peas on Rosh Hashanah. (Don’t know if I buy that, though.) It may have come to America in the early 1700s with the Sephardic Jews or (seemingly more likely) as part of the slave route; regardless, it has evolved into a classic Southern soul food tradition.

black eyed pea new years stew

I’ve also heard of noodles being lucky — I’ve repeatedly been tempted by the “longevity noodle” dish at Biang! that looks like a whole platter of noodles but is in fact just one very long one that comes with a pair of scissors. Long noodles represent a long life, as long as you slurp them up in one mouthful and don’t chop them off partway. Makes sense to start a new year with an ode to long life.

black eyed pea new years stew

And the greens I’m a little confused about. I think they also represent wealth (greens=the color of money?), but for me, they will represent a pledge to eat healthfully in the coming year. Combine these three together, and I give you… quick and simple black-eyed pea stew! Perfect for New Year’s, or really any time you need a quick meal. The peas are traditionally cooked with some sort of pig product; I added smoked paprika and liquid smoke to replicate some of that flavor. (Although Daniel did put bacon on top of his bowl and was pretty happy about it.) To be honest, we both enjoyed this more with rice, but if you want the lucky triple whammy, spaghetti away! Nothing like a symbolic meal to start this uncertain year off on the right foot.

black eyed pea new years stew

one year ago: …I was in Guatemala and didn’t update the blog, BUT let me take this moment to let you know I JUST updated my Recipes page! check it out! 
two years ago: Bengali egg curry 

Black-Eyed Pea New Year’s Stew

a Swanky original

1 tablespoon olive oil
1 onion, chopped small
1 bell pepper (preferably red but other colors work fine), chopped same size as onion
1 rib of celery, chopped same size as onion
1 jalapeño, some seeds removed, minced
2 big cloves garlic, minced
1 heaping teaspoon smoked paprika
1 teaspoon dried thyme
3 small tomatoes, roughly chopped
1 cup veggie broth
1 can black-eyed peas (don’t toss the liquid!)
½ teaspoon liquid smoke (optional, but adds nice smokiness)
2-4 cups kale, ribs moved and torn into bite sized pieces
Fresh parsley
s&p

Heat olive oil in a medium large pot over medium heat. Add onion, pepper, celery, and jalapeño and sauté for 6-8 minutes, or until veggies have softened and onion has become translucent. Add garlic, smoked paprika, thyme, and a bit of salt and pepper and cook for another 2-3 minutes, until garlic is fragrant and veggies are evenly coated in spice mixture.

Next, add in the chopped tomatoes and their juices, broth, black-eyed peas and the liquid in the can, and the liquid smoke, if using. Add a bunch of salt here too. Simmer for about 20 minutes, until peas soften and most of the liquid evaporates.

Right before serving, still with pot on medium, add in your kale and stir until it wilts, about 3-5 minutes. Serve with rice or spaghetti and a sprinkle of fresh parsley.

black eyed pea new years stew