COVID Chronicles, 7-29-20

As we all keep figuring things out during this slow-moving car crash known as the pandemic, I find myself of two minds (maybe more?). On one hand I will admit that the slower pace of these last few months has been beneficial... I am sleeping more consistently, eating better, reading more books of substance, and learning a great deal about how to listen more attentively to my head, heart and body.

All good things, right?? Absolutely. Ho-o-w-e-v-v-e-r-r-r-r... There is also a gnawing dread that lurks just out of range of my consciousness that pops up at inopportune times (often at 3am when I get up to go to the bathroom). It causes my chest to tighten and my mind to spin out various catastrophic scenarios that include delightful things like Social Security disappearing and the world economy collapsing. Melatonin can't kick in fast enough during those anxious moments.

So in the midst of just trying to make a living (thankfully, that part seems to be working... for now), and managing daily life in ever-changing and increasingly bizarre ways, I am also trying to keep my head tentatively above the fray and not stay immersed in a bunker mentality. What do I mean by "above the fray"? Naive as it sounds, I might be trying to make lemons out of lemonade. Or just looking for some ways to remain creative and hopeful amidst daunting unknowns.

Thus I am gently launching at least a few posts to share what that looks like for me week to week. Content will include recipes I am trying out, books I am reading, quotes I am pondering, podcasts or shows or movies I am taking in, and once in awhile, perhaps some BIG THOUGHTS. Tell me what you think.

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FOOD
Like most people (I think?), I am eating at home every day. And as quarantine really got my attention in early April, I discovered something rather jarring when I got my first credit card bill under quarantine: I ate out a lot. A LOT more than I thought. Like, credit-card-balance-nearly-cut-in-half a lot! Sure, some of those meals were work-related meals, and there was a bit of work-related travel, but there was still a fair amount of coffee here, coffee there, quick tacos during errands, meeting friends for lunch, etc. I'm not saying it was horribly wrong; it was just more than was necessary.

So quarantine has got me digging deeper back into patterns I first established during the "Great" Recession of 2009 ("Great" seems pretty minor compared to now... sheesh). I first wrote about it all here in this link. All that to say, I have been recommitting to local produce, eating seasonally and organically as much as I can.

The best place to start is with a membership with a local Community-Supported Agriculture (CSA) program. My hometown favorite is Local Harvest Delivery, which is I LOVE because 1) it gets delivered; 2) I can decline a week if I go out of town or still am trying to eat this week's produce; and 3) I can opt out of the stuff I know I won't eat.

Even then, I still have to push myself to get creative with vegetables I may not have chosen at the grocery store, but are part of what's in season. It's caused me to fall in love with many new vegetables. I'm definitely suffering!

These past two weeks I have made these side dishes, all with CSA veggies:

• Caprese Salad 
• Grilled Cauliflower "steaks" 
• Cucumber Salad
• And yes, Zoodles, with which I covered in a vegan cheese sauce that I found to be quite tasty.

Don't get bored with your cooking ~ get creative.

PODCASTS

I wish I wish I wish I could figure out a way to make a living listening to podcasts. It is hands-down my favorite form of entertainment. I listen to podcasts on bike rides and walks, when I vacuum, when I make my morning coffee, when I brush my teeth at night... you get the picture.

I won't list the MANY podcasts I like and listen to. But here are my three newest favorites:

1. Make Me Smart. A quick 15-minute summary of trends in technology, culture and the economy five days a week. The repartee between the two hosts is natural and enjoyable and, I'm not gonna lie, they make me smart. At least a little bit more.
2. Future Perfect. I'm just digging into this one, but the first one I listened to had me dialed in every. single. minute. It was a fascinating discussion between a rabbi and an agnostic on how to make sense of suffering. It aired July 7. Tune in.
3. Evolving Faith. I'm an unabashed fan of Sarah Bessey and Jeff Chu, the hosts, who co-created the Evolving Faith conference with one of my heroes, Rachel Held Evans. These episodes are from past conferences.

HABITS

I have developed two new habits during quarantine:

• reading poetry and contemplative quotes before going to bed;
• using a writing prompt generator during mental health breaks while working.

HUH? Tell me more, you say?

The poetry and quote reading kicked in sometime in May when anxiety was slowly building and I having a bit of a hard time falling asleep. Regular reading habits weren't cutting it. I needed something to slow me down more. And bring in... Mary Oliver. I truly believe her poetry could quite possibly solve everything wrong in the world. I somehow landed on her compilation Devotions on Kindle for $1.99 and off I went. Now I'm on to Thomas Merton quotes and they are also so good, in an entirely different way. Both access my heart and soul in ways that quiet the little Gnawing Dread Demons that like to taunt me at night, and I am sleeping better.

The writing prompt generator idea came from an article I read on how to fight the struggle to focus and maintain productivity while working from home. So periodically, when I am zoomed-out or SICK of email or who knows what, I will pop open a new tab and plug in this link from self-publishing.com. Try it ~ you might like it.

Final reflection.

I read this this morning as I prayed about my day, not wanting to get so mad at those I do not agree with. It punched me in the gut. In a good way.

“When you understand, you cannot help but love. . . . To develop understanding, you have to practice looking at all living beings with the eyes of compassion. When you understand, you love. And when you love, you naturally act in a way that can relieve the suffering of people.” Thich Nhat Hanh

Thanks for reading. If you're at all interested in my work-related stuff, go to www.ksleadershipdevelop.me. Make it a good week!

Totes Tomatoes

Well, this summer has provided a BUMPER crop of tomatoes, thanks to my housemate's dad roto-tilling the beds before we planted. We feasted all summer on cherry tomatoes, grape tomatoes, Roma tomatoes, fat and sassy Heirloom tomatoes and last but not least, some Gilberti tomatoes (which look very much like big ol' chili peppers on the outside, but are meaty and tasty tomatoes on the inside).

From Caprese salad to omelettes to pizza to tacos to a quick thrown together rice-and-vegetables something-or-other, these little red balloons of deliciousness have delivered every time.

I am sad to see them go, so I wanted to go out with a bang. My latest issue of Vegetarian Times gave me just the recipe to do so. This recipe, even for a half batch, required a whole mixing bowl of the season's end of tomatoes. It was crazy to cut up so many and see them get pulverized into a glistening and mouth-watering sauce.

If you want a flavorful dish with lots of color and texture, this does the trick. Enjoy! (And farewell, sweet tomato friends... see you next summer.)

Tomato Curry with Tofu and Vegetables
serves 6 (remember, I made a half-batch)

Curry Sauce
1 Tbs. vegetable oil
4 cloves garlic, minced (4 tsp.)
1 tsp. minced fresh ginger
1 medium white onion, diced
5 large tomatoes, chopped (6 cups)
⅓ cup plain yogurt
¼ cup raw cashews
½ tsp. ground turmeric
¼ tsp. garam masala, optional

Tofu and Vegetables
2 Tbs. vegetable oil, divided
1 16-oz. pkg. firm tofu, drained, pressed, and cut into ½-inch cubes
8 oz. white button mushrooms, quartered (3 cups)
½ cup frozen peas, thawed

1. To make Curry Sauce: Heat oil in large saucepan over medium heat. Add garlic and ginger, and sauté 30 seconds. Add onion, and sauté 5 minutes more. Add tomatoes, and cook, stirring frequently, 10 minutes. Transfer to blender (I used my immersion blender directly into my soup pot), add yogurt and cashews, and purée until smooth. Return sauce to saucepan, and heat over medium-low heat. Add turmeric and garam masala (if using), and bring to a simmer. Reduce heat to low, and cook 20 to 30 minutes, or until thickened. (I made this sauce in the afternoon, then threw everything else together that night before din din.)

2. Meanwhile, to make Tofu and Vegetables: Heat 1 Tbs. oil in large skillet over medium-high heat. Add tofu, and sauté 8 to 10 minutes, or until golden-brown. Transfer to plate, and set aside. Heat remaining 1 Tbs. oil in same skillet, add mushrooms, and sauté 5 to 7 minutes.

3. Stir tofu, mushrooms, and peas into Curry Sauce; season with salt, if desired. Cook over low heat 5 minutes, or until heated through.


September 2014, Vegetarian Times p.10

Funky and Fabulous Fritters

Thumbing through my latest issue of Vegetarian Times, I came upon a recipe for which I had a few, but not all ingredients. I felt brave enough to do some substitutions because of what I had on hand, and the results were quite tasty. The original recipe is not online yet, but here's what I did.

Zucchini and Sweet Potato Fritters
serves 2

1/4 lb. zucchini, shredded (substitute for okra from the original recipe)
1/2 sweet potato, shredded (about 1/2 c total)
1/4 sweet onion, diced (substitute for shallot)
2 tsp agave (substitute for honey)
2 tsp tamari
1/4 c egg white (you can use a whole egg if you want)
1/4 c masa flour (substitute for yellow cornmeal)
1/4 c toasted walnuts, minced
2 tb coconut oil, divided

Directions:

1. Combine zucchini, sweet potato, onion, agave, tamari, egg, walnuts and masa flour in large bowl. Refrigerate for 15-30 mins.
2. Heat 1 tb oil in pan over medium-high heat.
3. Scoop mixture into large golf-ball size spheres and flatten slightly in pan. Cook for 8 minutes, flipping once.
4. Repeat with remaining oil and fritters. 
5. Serve with a bit of tamari sauce, if desired.

I ate this with some scrambled eggs for additional protein. It would be a nice side dish too. Yum it up!

Sweet Potato & Black Bean Chili

In sunny, silly Santa Barbara, the main way I can tell that it is fall (even though it was 80 pickin' degrees yesterday...) is that there is a plethora of sweet potatoes, yams, squash and pumpkins in the store. I love them all!

As I approached lunchtime today, I looked at the sweet potato on my counter, and then turned to my pantry. With a can of diced tomatoes and a can of black beans, I was confident something good was coming... I googled those three ingredients, and here's where I landed.

Wish I could share a bowl with you right now. My tummy is quite happy. Stoked too that leftovers will be divine! Try it out.

INGREDIENTS
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 medium-large sweet potato, peeled and diced
1 large onion, diced
4 cloves garlic, minced
2 tablespoons chili powder
4 teaspoons ground cumin
1/2 teaspoon ground chipotle chile (see Note)
1/4 teaspoon salt
2 1/2 cups water
2 15-ounce cans black beans, rinsed
1 14-ounce can diced tomatoes
4 teaspoons lime juice
1/2 cup chopped fresh cilantro
* I also added a half-cup of frozen corn kernels

PREPARATION
Heat oil in a Dutch oven (or large pot) over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.

The "A" List of 2013 - Food Faves According to this Blog

Yep, despite my best writing efforts about thoughtful topics, by far the most visits here are generated by my recipes. Unlike the Tom Cruise character in A Few Good Men, I can handle the truth!

So here are the top winners... with one DEFINITELY leading the pack.

APPLE FRITTER RINGS - TRIPLE WOW. This one boggles me. YES, they are amazingly good. But oh my, there is a lot of good food out there. Nevertheless, this recipe has been pinned on some Pinterest pages, and that's all she wrote. I've had visitors from all over the world with that recipe -- I'm talking thousands. Go figure. So here it is again. They are little hand-held apple pies of goodness. If you haven't tried them yet... you crazy.

ALMOST ALFREDO. Yet again, so painfully simple yet so incredibly delish. I probably have this once a week. When you come home and you're baffled as to what to make for dinner, this is the go-to.

ARROZ NEGRITO (just like Gallo Pinto or Black Beans 'n Rice, y'all). This is my most requested "um, could you bring that to dinner?" whenever we have a picnic or potluck. The best thing about it is that you can make it in a rice cooker ahead of time, then bring it in the same pot. I have some friends who make a community meal each week for their neighborhood, and this is apparently the most popular and certainly easiest to make for a large group. It stays warm, and it also multi-tasks -- it pairs well with someone else's main dish, or it serves as a hearty appetizer with warm tortilla chips or tortillas.

I'm getting hungry. Off I go to make somethin'....

Sublime Summer

As I slowly shape a syllabus for the fall, finish up with my summer interns, and start fleshing out the bones of my calendar for the year, I panic a little. I am not ready for summer to end. The produce in season, the weather, the slightly more open schedule... all of it is so delightful!

I don't want to waste any lingering opportunities, so this week I tried to cram in as much as I could. I grabbed all the little grape tomatoes left on the vine in my teeny garden. Each one is a shiny and impossibly red orb of goodness. I am putting them in omelettes and tuna salads and veggie sandwiches. Tonight I roasted an eggplant into unbelievable creaminess for dinner. Yesterday I bought an extra half-pint of berries at the store, already mourning their absence.

Today I jumped on my bike and rode feverishly to the beach, not wanting to miss any chance of being outside. At night I am reading as much as I want because my mornings can start just a little bit slower. And finally, I'm trying my best to get a little writing done. As you probably know already, being creative is not something you can just turn on like a faucet. But I do not have time to really "get in the mood" or "find my muse." There are some things I want to write down or at least lay out for future chipping away.

So I have thinned out my schedule for the month, taking a break from some of the consulting I do week to week. I am reading a whole bunch of different things, then scratching down various thoughts and quotes and nuggets.

I'm also trying to figure out how to better integrate writing into my life on a more consistent basis. So as I mentioned in my previous post, I'm trying to learn from far better authors who have gone before me. Here are some of their wise words... though I haven't come to any conclusions yet as to writing looks like for me, their words are moving and motivating.


The role of the writer is not to say what we can all say, but what we are unable to say. Anais Nin

Something that irritates you and won’t let you go. That’s the anguish of it. Do this book, or die. You have to go through that... Talent is insignificant. I know a lot of talented ruins. Beyond talent lie all the usual words: discipline, love, luck, but, most of all, endurance... When you're writing, you're trying to find out something which you don't know. James Baldwin

Always dream and shoot higher than you know you can do. William Faulkner

I can't imagine not writing. Writing simply is a way of life for me. William Goyen

The most essential gift for a good writer is a built-in, shock-proof shit detector. This is the writer's radar and all great writers have had it. Hemingway

As a writer, I do more listening than talking. W. H. Auden called the first act of writing “noticing.” He meant the vision—not so much what we make up but what we witness. John Irving

If you persist in doing something, sooner or later  you will achieve it. It's just a matter of persistence -- and a certain amount of talent. Wm. Kennedy

I am compulsive about writing, I need to do it the way I need sleep and exercise and food and sex; I can go without it for awhile, but then I need it. John Irving

One of the most difficult things is the first paragraph. I have spent many months on a first paragraph, and once I get it, the rest just comes out very easily. In the first paragraph you solve most of the problems with your book. The theme is defined, the style, the tone. At least in my case, the first paragraph is a kind of sample of what the rest of the book is going to be. That’s why writing a book of short stories is much more difficult than writing a novel. Every time you write a short story, you have to begin all over again. Gabriel Garcia Marquez

You are always concentrated on the inner thing. The moment one becomes aware of the crowd -- performs for the crowd -- it is spectacle. It is fichu (done for). Jean Cocteau

At the time of writing, I don't write for my friends or myself, either; I write for it, for the pleasure of it. Eudora Welty

We are all apprentices in a craft where no one ever becomes a master. Hemingway

I always try to write on the principle of the iceberg. There is seven-eighths of it underwater for every part that shows. Hemingway

Give Us This Day

In the last four years I have been reflecting on the story of manna in scripture. If you're not that familiar with it, it is in the Book of Exodus, Chapter 16. The Israelites have fled Pharaoh's oppression and enslavement, and are being led by Moses through the wilderness.

Though they have every reason to believe in God's care for them at this point (having seen miracle upon miracle through the plagues and the parting of the Red Sea, described in the preceding chapters of Exodus), the Israelites do what all of us do when things don't go the way we want or expect: they complain. They are hot and hungry, and it feels like they are in a desperate situation.

In spite of their lack of faith, and their whining, God provides for them. He gives them meat to eat, and "a fine flaky substance, as fine as frost on the ground," that "was like coriander seed, white, and the taste of it was like wafers made with honey." The Israelites called it manna, which according to a couple of Bible encyclopedias I looked at, derived from the words "What is it?" (man hu) They could boil or bake it, but they would only receive enough for each day. If they tried to hoard it, it would rot.

Right around this time in 2009, I was in transition. I had moved out of one position I had had for about fifteen years. Unfortunately, this decision was made right before the economy completed tanked, and job hunting was not a walk in the park. This is what I wrote then in this blog:

I am waiting upon God's timing and provision for work these days. It is a daily discipline, and more and more I am seeing how little patience and faith I truly have. I am used to having a plan and making things happen. But for now, I have a clear sense that that is exactly what I am not supposed to be doing.

Instead I am growing, very slowly, in learning how to pray about things daily, with open hands. And this week, I discovered another way to cultivate reliance on God.

Food. That's right. Through food.

To save money, I started relying more on the stockpile of food in my pantry, which was more than adequate, but which wasn't always filled with what I wanted to eat on any given day. I also started to eat seasonally. This is how I described it a couple of years later:

I love, love, LOVE red bell peppers and could eat them every day. And in 2011, I can eat them every day, thanks to hot houses in South America and semi-truck trailers hauling food all over tarnation. But I choose to eat red bell peppers when they are in season where I live. By eating seasonally I am reminded to enjoy God's provision in God's timing. Sometimes he gives us things to enjoy, and sometimes he asks us to wait. And it is often in the waiting, and anticipation, that I learn how to deeply enjoy the things he gives me.

Sure, eating seasonally in May is FUN... tomatoes are coming out, farmer's markets are filled with peppers and zucchini and loads of luscious fruit. Yessss! But in January, when there is not much good fruit to be had and the dominant vegetables are turnips, celery, kale and kohlrabi, it's much more challenging. I want to jump ship, cruise through the frozen food section and eat what I want. 

But if I can hold to it, through prayer and self-discipline, what I discover, ever so slowly, is that if I follow the principle of manna and learn how to eat what God provides rather than what I want, a foundation develops in my soul that then is able to receive the other things that God provides... circumstances, relationships, disappointments, changes, you name it. In other words, God used the experience of manna to teach the Israelites to rely on him for every thing, every day. This fosters faith and dependence and intimacy with God.

So these past four years I have been trying to learn from the Israelites in Exodus 16. Rather than complain about anything that is not to my exact liking, what if I seek to gather only as much as I need each day, rest on the Sabbath and "draw near to the Lord" (vs. 9)?

But on vacation recently, I discovered some new things about manna. I was reading through the Gospel of John and came upon the feeding of the 5,000 (verses 1-14). I was just about to skim over it because yeah, how many times have I read this story? Then I remembered I was on vacation, and decided I wasn't in a hurry.

Immediately after the feeding, Jesus withdrew from the crowds to be by himself. Then he walks on water to rejoin the disciples. All in all, a rather exciting day, right?

But look what happens next:

When they found him on the other side of the sea, they said to him, “Rabbi, when did you come here?” Jesus answered them, “Very truly, I tell you, you are looking for me, not because you saw signs, but because you ate your fill of the loaves. Do not work for the food that perishes, but for the food that endures for eternal life, which the Son of Man will give you. For it is on him that God the Father has set his seal.” 

Then they said to him, “What must we do to perform the works of God?” Jesus answered them, “This is the work of God, that you believe in him whom he has sent.” 

So they said to him, “What sign are you going to give us then, so that we may see it and believe you? What work are you performing? Our ancestors ate the manna in the wilderness; as it is written, ‘He gave them bread from heaven to eat.’” Then Jesus said to them, “Very truly, I tell you, it was not Moses who gave you the bread from heaven, but it is my Father who gives you the true bread from heaven. For the bread of God is that which comes down from heaven and gives life to the world.” They said to him, “Sir, give us this bread always.”

Jesus said to them, “I am the bread of life. Whoever comes to me will never be hungry, and whoever believes in me will never be thirsty. 

If I really want to keep learning about manna and reliance on God's provision... oh my. For the first time, I realized that the feeding of the 5,000 was (in part) an object lesson for the disciples, to connect the miracle of manna, something that had been memorialized for centuries by Israel, with Jesus. Abraham's near-sacrifice of Isaac in Genesis 22 was a foreshadowing of the remarkable sacrifice of Jesus on the cross; similarly, the provision of manna in the desert, which sustains and nourishes Israel for forty years, was a foreshadowing of how Jesus himself meets our most basic needs... IF we rely on him each day. In other words, while the stuff of life meets our physical needs, it is only Jesus who meets our deeper and more significant needs -- emotionally, spiritually, intellectually, eternally.

As I grow in relying on him day by day, may I not stop at simply enjoying the blessing of a full stomach; may that satisfaction be the reminder that only he, the giver of all good things, is ultimately satisfying. It is Jesus himself for whom we hunger and thirst, and every thing else is a mere substitute.

Tagine (Huh??)

I started this blog about four years ago, and had all the great aspirations one has (if they are willing to admit it) about doing so: writing insightful posts that generate loads of comments, building readership, creating buzz. I really can't believe I thought any of that could happen.

However, I am really grateful for those who check in now and then and read my meanderings, but it certainly hasn't generated anything other than an occasional comment... and here's the funny part: I write about youth ministry, theology, social commentary, spiritual disciplines, and once in awhile an update on what I'm doing professionally. Yet hands down, I get the most comments (and traffic) by far about my recipes!

In fact, lately my "readership" has really jumped, but only because a few months ago someone "pinned" one of my recipes on her Pinterest page, and that has gone viral (at least by my limited standards). Hilarious.

That being said, here is my latest recipe. I made it last night and practically ate the bowl, it was so good. I got it from a fantastic cookbook called Simply in Season. I have mentioned here before that I try to eat seasonally, but even though this recipe is titled "Autumn Tagine," I had all the components sitting in my crisper from local produce. One caveat however: I opted to use butternut squash instead of sweet potato, because that's what I had. Perfecto.

AUTUMN TAGINE
Tagine (tah-ZHEEN) is a Moroccan stew named after the traditional heavy clay pot in which it is cooked. This colorful vegetarian version made one tester’s 11-year-old exclaim, "We should have this every night!" Adjust the amount of crushed hot chilies to suit your family’s tastes. Serves 6-8.

2 cups / 500 ml onion (diced) - OK, another substitution = I used leeks

In large soup pot sauté in 1-2 tablespoons oil until soft, 4-5 minutes.

6 cloves garlic (minced)
1 teaspoon ginger root (peeled and minced)
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2-1 teaspoon pepper
1/4-1 teaspoon crushed hot chilies (optional)

Add and stir for 1 minute.

3 cups / 750 ml sweet potatoes (peeled and cut into 1-inch / 2.5-cm cubes) - like I said, I substituted with butternut squash
2 cups / 500 ml cooked chickpeas
11/2 cups / 350 ml vegetable broth
Add and bring to a boil. Cover; reduce heat. Simmer 5 minutes.
1/2 medium head cauliflower (cut into 1-inch / 2.5-cm florets)
2 cups / 500 ml peas

Stir in cauliflower, cover, and simmer until vegetables are nearly tender, about 12 minutes. Add peas, cover, and simmer until hot, 2 minutes. Serve over steamed couscous or rice, garnished with chopped fresh cilantro (optional). I also find that Tagine is Tasty when Topped with some Toasted nuts. I should make a T-shirt that says that!  :)

Fall Updates 2012: Day Four

Despite my schedule getting that much busier as I juggle a class at APU and teaching at Westmont, I still get to cook nearly every night of the week -- and never you fear, my Big Three are still front & center: gluten-free, organic and seasonal.

Before I continue though, I must share this: on Twitter yesterday I saw this tweet and it made me laugh out loud. It came from someone running a fake Chris Rock account, but nevertheless:

Most people don't realize this, but you can eat organic, all natural, gluten-free food without telling everyone around you.

Fantastic! Mr. Fake Chris Rock, rest assured that I do realize this, and yes, I see that I am being made fun of. Totally fine.

As I was saying, I'm still cooking up a storm... Summer was fantastic, full of berries, chard, endless zucchini, all sorts of tomatoes, red peppers, eggplant, cauliflower... the list goes on and on. As fall vegetables take hold, I shed a tear at the loss of my beloved red peppers and raspberries, knowing I must wait many months for their return. Sigh.

Meanwhile, I will simply stuff my face with other lovely delectables! Tonight I made a favorite of mine from last year, Moroccan-Style Stuffed Acorn Squash. Uh-mazing still. But I've added a few more to the recipe box, and rather than stretch them out, I will list them all here... I have found them through various sources, and will only share the links here, for you to explore yourself. Trust me, they are a wonderland of yummy-ness.

Brown Rice Mushroom Pilaf - I don't know which part of this I like most, but toasted walnuts have become my new last-minute flair for several meals.

Farmer's Market Chowder - I'm a little late to the party on this one... you may have to use canned corn at this point, but it's still definitely worth it.

Risotto-Stuffed Mushrooms - Oh my heart this is fantastic! But I tweaked just a tad and it worked perfectly... rather than make this as an appetizer I stuffed the risotto into meal-sized portobellos. Trust me. Perfection.

Butternut Squash Risotto - Last but not least, my first butternut squash of the season awaits on my kitchen counter. Oh the joys!

A New Salad for September

What a GREAT day... slept in, slow morning, nice bike ride over to my church softball tournament, great barbecue and conversation, more bike riding, a couple of fun house projects, and then of course, some cooking.

I'm not ready to say goodbye to zucchini, summer tomatoes, red bell peppers and delicious berries... but I'm happily welcoming cauliflower and brussels sprouts as fall vegetables slowly make their appearance.

I perused my latest issue of Vegetarian Times and promptly adapted one of the recipes from it tonight. I have no ability to photograph my food, so I'm posting a photo on the left that includes several of tonight's ingredients, hopefully to get your taste buds going.

I practically licked the bowl -- this was very, very good. And rather simple to throw together.



Warm Salad of Buckwheat and Roasted Brussels Sprouts with Cranberries and Walnuts
Serves 2

Use an earthy, nutty grain for this one: I chose to try out buckwheat in my never-ending search for new gluten-free options. I have to say I was totally satisfied and made a new friend in those little buckwheat groats. Other possibilities (not all GF) include couscous, quinoa, brown rice or millet.

Ingredients
1 lb Brussels sprouts, trimmed and quartered lengthwise
4 tb olive oil
2/3 c buckwheat groats
1/3 c toasted chopped walnuts
1/2 c dried cranberries
1 tb dried parsley
1 tb balsamic vinegar
2 tsp pure maple syrup
1 tsp lemon juice

Directions
Preheat oven to 475 F. Toss Brussels sprouts with 1 1/2 tb oil in large bowl, seasoning with salt if desire. Arrange sprouts in single layer on 13x9 inch baking dish. Roast 20 to 24 minutes or til brown and tender, stirring once. Set aside.

Meanwhile, spread out the walnuts on a tray and toast them in the toaster oven. Chop them up.

At same time, heat large saucepan over medium heat. Add buckwheat groats (or other grain) and roast 6-8 minutes. Add 1 3/4 c water and bring to a boil. Reduce heat to medium-low, cover and simmer 20 minutes or til liquid is absorbed. Transfer to large bowl, cool for 5 minutes, then fold in Brussels sprouts, walnuts, cranberries, and parsley into buckwheat.

Whisk together remaining olive oil, vinegar, syrup, and lemon juice in a bowl. Stir into buckwheat mixture and season with more salt if desired.

What's Cookin'? (Arroz Negrito Otra Vez)

I posted this recipe last year around this time, but made it again tonight, with two unique changes.

I got the idea for the changes from the Here & Now podcast on NPR. The cook they interviewed talked about (I kid you not) milking the corn when you cut off the kernels. After I got over how crazy it sounded, I realized I had to try it.

Additionally, I took her advice and chopped the leftover cob into 4 big chunks and threw them into the mix as it cooked to suck every tasty flavor out of it before I threw it out.

I'm happy to say a hearty yesssssss! to these changes. The sweetness of the "corn milk" was apparent, yet the kernels still popped with good summer flavor.

Arroz Negrito makes me happy in so many ways... it reminds of my beloved trips to Guatemala with students, it tastes FANTASTIC on homemade corn tortillas, and it leaves you with leftovers that might just taste even better than the first round.


ARROZ NEGRITO / GALLO PINTO / FAT TUMMY
Serves 4

1 cup of white or brown rice
1 tbsp of oil
1 onion, chopped
minced garlic - the more the merrier
1 can black beans - drain the liquid into a measuring cup
1 small can diced green chiles - drain off fluid and add to black bean liquid
1 chopped green pepper (leave in chunky pieces)
1 chopped zucchini
1 tsp of chicken or vegetable bouillon
1 tbsp diced cilantro
1 tsp dried oregano
1 corn on the cob (follow the instructions for "milking the corn" from the link above - it's easy)
1 tsp ground cumin
Salt to taste

Instructions:

Sauté the garlic and onion directly in the rice cooker by turning it to "cook." Continue till onion is slightly translucent.

Add rice, the bouillon, spices, and the rest of vegetables.

Mix together until it all starts to clump together. At this point add the beans. Stir together.

Add enough water into measuring cup of bean, tomato & chile water until it makes 2 cups of water. Put this water into rice cooker. Stir well.

Cover and cook!

Serve warm and garnish with pico de gallo, salsa, sour cream, sliced avocado... use either as a filling for burritos or soft tacos, or just piping hot in a bowl! And here's the recipe for my homemade corn tortillas.

Other possible vegetables to include:

1 can of diced tomatoes - use fluid from that to add to black bean water (I did that tonight - ¡perfecto!)

diced cabbage
mushrooms
chard

New Spin on Veggie Lasagna (What's Cookin' - Part Five)

Here is the finished product from tonight's dinner. I got the recipe from Vegetarian Times and it's mighty tasty.

Full disclosure: I'm not sold on calling this lasagna. Nevertheless, it's a great layered dish FULL of flavor, texture, nutrition and color. Best of all, it's fantastically filling and still low in calories. And I am already counting the minutes till Lunch Leftovers tomorrow.

And if you want more of the pasta flavor that lasagna noodles gives, I would just try decreasing the amount of zucchini and add the noodles.

ZUCCHINI QUINOA LASAGNA
Serves 6


The winner for me in this dish was using high-protein quinoa instead of a meat filling. It gave it good density and just absorbed all the flavors of the sauce and vegetables.

Ingredients
2 large zucchini, cut lengthwise into 12 ¼-inch-thick slices
1 tsp. salt
2 cups low-sodium vegetable broth
1 cup quinoa, rinsed and drained
½ cup tomato sauce
¼ cup finely chopped onion
1 tsp. dried oregano
¼ cup fresh basil leaves, chopped
¼ cup fresh parsley leaves, chopped
2 Tbs. cream cheese (non-dairy options such as Tofutti Better Than Cream Cheese works, apparently)
1 25-oz. jar marinara sauce* (see my notes below in Directions)
½ cup shredded mozzarella cheese (can use non-dairy options here too, such as Daiya Mozzarella)

Directions
I made my dish tonight with the roasted tomato sauce that I used this weekend. I used 7 Roma tomatoes, added a can of tomato paste and a cup of water to make it thinner. I think it made the dish even better -- perhaps that was due to the 5 cloves of garlic I roasted with the tomatoes?!

1. Preheat oven to 400°F. Place zucchini slices on bed of paper towels. Sprinkle with salt, cover with paper towels, and let stand to release moisture while preparing quinoa.

2. Bring broth, quinoa, tomato sauce, onion, and oregano to a boil in saucepan. Cover, reduce heat to medium-low, and simmer 25 minutes, or until all liquid is absorbed. Remove from heat, and stir in basil, parsley, and cream cheese, if using.

3. Spoon 1/3 cup marinara sauce over bottom of 8-inch square baking dish. Blot remaining moisture and salt from zucchini slices, and lay 4 zucchini slices over marinara sauce in pan. Spoon half of quinoa over zucchini, and cover with 1/3 cup marinara. Repeat with 4 more zucchini slices, remaining quinoa, and 1/3 cup marinara. Top with remaining 4 zucchini slices, remaining marinara, and shredded cheese, if using. Bake lasagna 30 minutes, or until zucchini is tender and top is bubbly.

Too Many Tomatoes? (What's Cookin', Part Four)

I first got turned on to cooking seasonally after reading Barbara Kingsolver's Animal, Vegetable, Miracle. One of my favorite sections describes what happens to her family as they "drown in tomatoes" during peak tomato season in late summer.

With only two tomato plants in the little condo garden next to my home (planted by my great housemate), I can't say I'm drowning, exactly... but earlier this week I picked a half pound of tomatoes for my dinner (used in the recipe below) and then two days later was able to pick another two pounds to bring with me for a weekend trip with friends to Lake Arrowhead, where I contributed homemade pizza sauce for dinner on Saturday night. That's a lotta tomatoes in my world.

But if I can keep making meals like this newest recipe, I will welcome the bounty. Homegrown tomatoes taste nothing like store-bought ones -- so sweet and flavorful. What I liked best about this recipe was discovering the wonder of making roasted tomatoes. I threw in a couple of my own twists to this recipe from Martha Stewart -- try your own additions. Go crazy!

PASTA WITH ROASTED TOMATOES, GARLIC, CAPERS and CREAM CHEESE
(adapted from Martha Stewart)



Ingredients

1 1/2 pounds cherry tomatoes (I used a combo of Romas and cherry tomatoes)

3 tablespoons capers, drained and rinsed

1 tablespoon fresh oregano leaves, plus more for serving, or 1 teaspoon dried oregano

3 tablespoons extra-virgin olive oil

3/4 pound short pasta, such as orecchiette (I used Trader Joe's brown rice fusilli - you want something with a lot of shape so that the sauce can grip on to it)

Salt

My additions: 3 whole garlic cloves (peeled); 1 tablespoon cream cheese

Directions

Preheat oven to 450 degrees. On a rimmed baking sheet, toss tomatoes, capers, garlic cloves and oregano with oil and season with salt. Roast until tomatoes burst and begin to brown, 25 to 30 minutes. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.

Return pasta and 1/4 cup pasta water to pot and add tomato mixture. Cook over high until sauce is slightly thickened, 3 to 4 minutes. Stir in cream cheese until sauce becomes a light red, almost pinkish color. If necessary, add remaining pasta water to create a light sauce that coats pasta. Serve sprinkled with oregano.

What's Cookin'? Part Three

As I said in my first "What's Cookin'?" post, the vegetables are just TOO GOOD right now, so I'm having fun every night making dinner.

Tonight I combined a couple of past recipes (Oven Fried Chicken and the pesto from my Polenta Pizza) and came up with something new.

OVEN FRIED EGGPLANT with Pesto Pasta
Serves 2


INGREDIENTS

1 large eggplant

1 large egg
1/4 c non-fat or almond milk
1/3 c finely chopped pecans
1/4 c cornmeal (I used polenta)
1/4 c whole wheat, oat or gluten-free flour
1 tsp salt
1 tsp onion or garlic powder... or both
1/4 tsp cayenne pepper
1/4 tsp fresh ground pepper
1 tb butter, slivered into thin slices
Favorite pasta
(see ingredients and directions below for pesto)

DIRECTIONS
Pre-heat oven to 425 with the rack in the center. Spray a 9 x 13 inch deep baking dish with Pam cooking spray.

Start the water boiling for the pasta.

Slice the eggplant into half-inch thick slices.

In a wide bowl whisk the eggs and milk. In another shallow bowl or pie tin, stir together the pecans, cornmeal, flour, and spices.

Dip the eggplant slices one at a time into the egg wash, then dredge each one in the pecan mixture.

Place the coated eggplant slices in the baking dish. Dot each coated piece with a little butter. Bake until golden brown -- approximately 20-25 minutes. Cook the pasta according to directions.

FRESH PESTO ~ a winner!

2 cups basil packed (can use 1 cup arugula or chard instead -- take some risks. Trust me it tastes great)
1/2 cup olive oil
3 tb walnuts or pine nuts
1/4 c grated parmesan
3 cloves minced garlic

Put ingredients in a small food processor, 1/3 of ingredients at a time. Pulse until smooth, add more ingredients.

Pull the eggplant slices out of the oven when done, drain the pasta, stir in some pesto, and put it on your plate for a very satisfying meal.

What's Cookin'? Part One

Though I'm a little bummed that my summer vacation is already over, I definitely cannot complain. After all, I live in Santa Barbara. Nuff said.

PLUS, when I get back in the routines of my daily life, that also means that I am back to cooking, and summer seasonal eating is wonderful. I have already got so many recipes tagged and marked and dog-eared that I am ready to either bring back or try for the first time. Stopping by the local produce stands requires major self-discipline; if I'm not careful, I overload my bags with zucchini, berries, corn, peaches, spinach, leeks, beets, watermelon and my TOP FAVORITE, red bell peppers...

My goal is to blog much more regularly for the next few days or weeks and share some of what's cookin' this summer...

I'll start off by sharing something I have for breakfast at least twice a week. As I said to a couple of girlfriends last week over coffee, I just "need" to have hot food for breakfast. So believe it or not, I cook myself an actual meal for breakfast just about every day -- no cold cereal for this girl, or a little yogurt container on the run.

Let's start by saying I l-o-v-e pancakes for breakfast, and being gluten-free has put a little cramp in my pancake style. Sure, there are a bunch of gluten-free pancakes mixes out there, but my heavens, they are made from really sweet flours and kick up my glycemic index. Which means after I eat these I am hungry in about 45 minutes. Not good.

I want fiber in my pancakes, and something that fills me up. So pictured here is a good approximation of a dependable, low-maintenance gluten-free recipe for oatmeal pancakes that I have come up with after a few false starts. I'm almost embarrassed to call this a recipe because it's so basic. But you can't enjoy it unless you plan ahead, because you have to do a tiny bit of prep the night before.

Kelly's Oatmeal Pancakes
Serves 1 (or 2, if you're really nice or a lighter eater than me, I guess)

1/2 Trader Joe's Rolled Oats (gluten-free)
1/2 cup almond milk (P.S. I have become totally hooked on almond milk)
1/2 egg (or 1/8c egg white or egg substitute)
1 tsp vegetable oil
1 tsp baking powder
1 tsp agave
Cinnamon to taste

Possible add-in's
Peanut butter
Diced almonds, walnuts, almonds
Flax seed
Protein powder
Dried fruit: apple, apricots, raisins, etc.

Before I go to bed, I will mix together the oats, milk and egg in a mug or small bowl, covering them with a plastic bag. In the morning, the oats have absorbed the milk and egg, so the liquid has basically soaked in.

I add the oil, baking powder and cinnamon. If you're feeling more creative, try some add-ins.

Heat up a skillet to medium heat. I spray mine with Pam Spray, but obviously you can use a little butter or cooking oil. When the skillet sizzles after you sprinkle a few drops of water on it, spoon some batter onto the skillet. I recommend keeping the pancakes no larger than 3-4" across. Flip over when you see the cooked side is turning brown.

Best part: when I'm done cooking them, I top each pancake with Greek yogurt and fresh berries (when in season -- otherwise, I defrost some frozen berries the night before when I mix the oatmeal and almond milk). This combination provides plenty of protein and fiber, and is quite tasty, I must say. Enjoy!

Choppin' Broccoli

(If the title of this post doesn't make sense to you, watch this clip from YouTube...)


I am so happy that local broccoli is out in the stores, so I bought a big bunch, ready to celebrate the advent of spring!

Then the rains came down... and kept coming. And I started getting a case of cabin fever. I needed to shake myself out of my wish-it-was-spring funk, and as often happens, a good round of cooking cheered me right up.

I had heard of broccoli pesto before, so I thought I'd give it a try with the vegetables I had on hand. This recipe is basically a patchwork of several that I saw online, so if you don't trust it, google "broccoli pesto" and you'll have plenty of options to go out on your own. Go crazy. You won't be disappointed. I found this much lighter and distinct as a pesto. Some recipes also noted that it serves well as a dip or spread.

BROCCOLI PESTO
serves 4(?)


Ingredients
1 stalk of broccoli
1/4 c olive oil
2 cloves garlic, diced
2-3 large leaves of swiss chard (I had some in my garden)
A handful of chopped cabbage (remember, I just used whatever I had on hand)
1/3 c walnuts (you can also use pine nuts, but I find them a bit rich)
1 tb capers (I know, right? They brought a nice salty taste)
1-2 tb grated parmesan
1 tsp salt
1 tb lemon juice, plus zest if you have it
Whatever pasta strikes your fancy... use something with twists and ridges so the pesto has something to grab onto

Directions
1. Start steaming the broccoli. Once the water reaches a boil, steam it only for 3 minutes. I tossed in the chard and cabbage too.

2. In another saucepan, bring water to a boil, then cook your pasta.

3. Toss the walnuts in a skillet and briefly roast them.

4. While the pasta is cooking, put the broccoli, other vegetables, olive oil, salt, capers and lemon juice in a food processor (one recipe said to not use a blender because it will pulverize the steamed broccoli).  Pulse a few times. Now that there is a little more room in your food processor, put in the walnuts, the parmesan, and a dash more of lemon juice or olive oil if it's not smooth enough for you.

Don't forget, this pesto is a bit "fluffier" than a basil-based pesto. But Oh So Good.

Recipe Trifecta!

There is just too much good cookin' going on at my house these days... rather than share them in separate posts, I'm going to list 3 new ones that I tried out last week. All gluten-free, all seasonal, all healthy, all sooper-dooper tastalicious, if I do say so myself. Which I do.

Spaghetti Squash with Turkey Meatballs
(thank you Martha)


I bought a lovely golden spaghetti squash last week at San Marcos Farms and wondered if there was a new way to use it. I googled spaghetti squash, and lo and behold, Martha Stewart came through with several options. This one seemed the most interesting and it was fantastic.

Rather than spell it all out here, here's the link to the recipe. And if you're curious, hit the "back to Spag Squash recipes" link at the top, and see what other delights await you.... as for the breadcrumbs, I have a bag of gluten-free bread slices in the freezer for this very cause. I pull out a slice and grate it on my cheese grater and voila! These meatballs were really good. And the spaghetti squash tasted better than if the meatballs and sauce had been served on pasta noodles.

Hearty Oatmeal Pancakes
This gem comes from a terrific birthday present I received -- a very cool cookbook called Simply in Season. This is an entire cookbook based on seasonal, sustainable recipes. You just feel good about yourself when you use it :)

I used some gluten-free flour and gluten-free oats in this recipe. Do not be daunted by the requirement to soak the oats in buttermilk or non-fat yogurt the night before. Worked like a charm for me, and took very little time.

I found the recipe link online here... but I highly recommend getting the cookbook. It is inspiring me to be even more adventurous in the kitchen. C'mon... is that possible?!

Simply in Season - go here to check it out...




Last but not least... Velvety Vegetable Soup
Once again, from Simply in Season. I made this last night as I prepared to watch the Grammys. It was cold outside, revving up to rain, and I saw a bunch of vegetables in my crisper. This worked perfectly, made the house smell wonderful, and warmed my belly quite nicely. Though I kept it vegetarian, it would taste really good with some diced chicken or even some crumbled bacon or sausage. And I topped off my bowl with a nice slice of cheddar that made this an even richer comfort food experience. No holdin' back!

I found this recipe online as well. Interestingly enough, both of these last two links rave about this cookbook too. Appears I am late to the party. Happy cooking.

Cold Comfort

A friend and I agreed today that while it is definitely cold these days in Santa Barbara (lows in the 30's at night, mornings very crisp and chilly), this is about as cold as it gets, so we can't really complain...

Nevertheless, I am definitely enjoying the opportunity to cook lots of comfort food. Staying cozy in a warm home at night that smells of good food is an amazing gift, and I do not take it for granted for a moment.

I have posted these recipes before, but I am taking a victory lap once again with 8 winners that others have confirmed are quite tasty. Fire up the oven or pull out the pots and pans. Eat hearty.

• Moroccan-Style Stuffed Acorn Squash (Just had it again tonight. Simply glorious)
• Butternut Squash Risotto (Oh my heart, this competes with homemade Mac 'n Cheese for primo comfort food)
• Arroz Negrito (Black Beans & Rice - similar to Gallo Pinto) (Eat with corn tortillas, stuff this in a burrito, fry up with some eggs at breakfast... It's almost better as leftovers.)
• Butternut Squash, Coconut & Lentil Stew (Yes, you are sensing a theme... squash is a favorite. This one is a little different with the coconut curveball thrown in. Mmmmm tasty.)
• Polenta Pizza (Sounds crazy, but totally works. The polenta makes for a crust with great texture and flavor).
• Vegetable Moo Shu (Perfect way to use up whatever vegetables are in your crisper)
• Easy Minestrone Soup (An oldie but a goodie. This is a faithful standby that works when it's 5pm and you haven't figured out what to make for dinner.)
• Thai Peanut Sauce on Rice Noodles (YES, PLEASE! This one has sweet 'n savory written all over it. Deeeeeeelicious.)

My List of Leftover Likes

I have a relatively new relationship with cooking, having only discovered that I really love it when I went on sabbatical for 3 months in November 2008. Finally, after going on a break from a then 27-year career in youth ministry, I found out that life could be more than microwave meals, breakfast-for-dinner and leftover pizza from the youth event the night before.

However, I am not an aspiring chef, nor do I fan through my cookbooks daydreaming of what to make next. Perhaps there is not a fine, haute cuisine name for what I do, but my goal is simply to make it work with whatever is in season. After a visit to local food stands, I surf Mr. Internet for interesting recipes, or even improvise once in awhile. Successful recipes have been posted here previously. It has actually become a form of spiritual discipline... rather than eat whatever sounds good at the moment, I want to enjoy God's provision and eat according to his timing, not mine.

So I see a fridge full of Thanksgiving leftovers as the seasonal manna from heaven that has been provided for this week (or more!). Each meal is a new challenge and experiment. Here is what I have tried so far. I entertain hopes of a dialogue here -- pass on the leftovers recipes that you are using as well:

• Lunch yesterday: Turkey salad (diced turkey mixed with 2 tsp of mayo and garlic salt) on toast, topped with just a bit of cranberry spread.
• Dinner last night: Turkey & Mashed Potato Pot Pie. To. Die. For.
• Breakfast this morning: diced ham (we had both ham and turkey on Thanksgiving) scrambled with eggs.
• Anytime: leftover pecan pie (thank you housemate for making it with a gluten-free crust!)

What's ahead? I plan on making a big pot of turkey & rice soup tonight after cooking the carcass for a few hours and getting some broth... Turkey tetrazzini later in the week...

Talk to me - what are you cooking?

Rainy Day Cooking

I am not tired of cooking with the squash of the fall, so today, as my way of unwinding from the week, I returned to my big-bottomed friend, the butternut squash, for another recipe. Oh me oh my. This recipe really worked. It was very easy, very tasty, very filling. It sort of had that same effect that really good homemade mac 'n cheese has. I wonder if the color orange has some sort of narcotic effect....

The house was filled with warm and yummy smells and all felt right with the world.

BUTTERNUT SQUASH RISOTTO

Serves 4

Ingredients

2 cups roasted butternut squash, mashed (usually 1/2 a roasted squash; save the other half and make a soup or another batch of this recipe!)

2 tablespoons butter

1 tsp minced garlic

1/2 onion, minced

1 cup Arborio rice

1/3 cup dry white wine

3 cups hot chicken stock

1 tsp rubbed sage

1/4 cup grated Parmesan cheese

2 heaping tablespoons cream cheese, if you've got it (Greek yogurt works too)

salt and ground black pepper to taste (up to 1/2 tsp each)

Diced tomatoes for garnish

Additional vegetables work great: I've added mushrooms, zucchini, arugula or bell peppers to this recipe as well. Carrots would work too, though I hate them and would not add them myself.

Directions

Preheat oven to 350 degrees. Cut butternut squash in half and lay face-down on a cookie sheet that has been coated with a thin film of olive oil or sprayed with Pam cooking spray. Roast squash for one hour. (Can be done ahead of time).

Melt butter in a saucepan over medium-high heat. Add onion and garlic; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more. (Add additional vegetables at this point if you want; saute until translucent)

Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Add rubbed sage and salt. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese and cream cheese (or Greek yogurt), and season to taste with salt and pepper. Top with some diced tomatoes.