Dinner @ 226 - Madhur Jaffrey's Everyday Moong Dal

I have a solution for your dinner rut.  You know, those times you look into the empty, crusty crevices of your GE and it all looks a little...blah.  You reach for the broccoli, but realized you had broccoli soup the day before yesterday and return it to the crisper that is jam packed with nothingness.   You feel as though if you make another soup, chunky, creamy, or otherwise, that you might croak with a ladle still clenched in your lifeless hand.

That little guy on the right is my asafetida.  I found it at an international market.

 It's March, after all.  We've had all the soups, stews and crock-pot meals that our frigid little bodies can handle.  We crave the freshness of crisp asparagus and little green peas that pop between your molars.  We want dinners to be less...cooked.  But still, the temperatures hold and there isn't a decent looking spear of asparagus in sight.  In fact, snow is on the forecast for tomorrow.  Snow.  Thanks a lot, March.

This dinner is one that has made it into our weekly rotation.  Yes, I said weekly.  Whenever I feel that cloud of Dinner Nothingness descend over my kitchen, this is what I prepare.  Even though it's not Spring Fare, it will carry you through till the asparagus get smaller and the back deck gets power washed.  And from there, if you're anything like us, you'll make it every week or so after.

Everyday Moong Dal - This recipe comes from one of my favorite books.  I've had a long-existing obsession with Indian food that started at a buffet near the mall in High School.  I will eat it absolutely anytime; usually frightening amounts of it.  Please don't be dissuaded by the Indian origin, you really only need to venture out to find one or two ingredients that you don't already have/or have had before.  I've changed the recipe a bit to be more convenient, according to what I usually have on hand.  If you'd like to make it the way it was written, the original is in parenthesis.  Serves 4-6 as a side dish, I always double it if it's all we're having.  And, it usually is.

1 cup moong dal, washed and drained
1/2 bunch kale, ribs removed and cut into 1 inch strips, optional*
1/4 teaspoon ground turmeric
3/4 teaspoon salt, or to taste
2 tablespoon olive oil or grapeseed oil (or ghee)
1/8 teaspoon ground asafetida
1 teaspoon ground cumin (1/2 teaspoon whole cumin seeds)
1/8 teaspoon cayenne (1-2 hot red chilies)
1 large shallot, peeled and cut into fine slivers

Put the dal in a medium pot and add 3 1/2 cups water.  Bring to a boil.  Skim off the white froth and add the turmeric.  Stir to mix.  Cover partially, turn heat to a gentle simmer, and cook 40 minutes.  At this point, add the kale to the dal, cover and let the kale wilt for 5 minutes. Add the salt and stir to mix.  Turn off the heat.

Pour the oil in a small frying pan and set over medium high heat.  When hot, put in asafetida, cumin, and cayenne.  As soon as the spice mixture is fragrant (30 seconds) add the shallots.  Stir and cook until the shallots darken.  Pour the shallot mixture over the cooked dal and stir.

Serve with brown rice (or whatever rice you prefer), whole wheat naan, plain yogurt for topping, sliced red onion, lemon wedges, and fresh cilantro.

*If you're looking to make this a complete meal, throw in a bunch of kale as noted.  That's my way of getting out of making a salad.

For other rad dinner ideas, go here.

Dinner @ 226 - Enchilada Sauce (Part 2)

What is a burrito if not swathed in Enchilada Style, tomato based, spicy sauce?  If you ask me, nada!  I know it's not normal burrito assembly procedure to pour a healthy cup of reddish brown sauce over your tray of rolled up tortillas.  Or, to drag the whole wheat tortillas through a puddle of the sauce before wrapping them around their cozy filling.  None of it's normal.  None of it's traditional.  Let's get crazy and break some burrito standards.  

If I tell you the savory result is so much better than when you follow the rules, as is true with most things...will you do it?  Come on, let's smoke cigarettes in the locker room, steal your dad's Pontiac and make out behind the bleachers.  And put enchilada sauce on our burritos.  We'll be so much better for it.

Beckett approves of the sacrilegious burrito wannabe meal.  You can tell by the chipmunk cheeks and the focus.

Part One of this Several Part Recipe

Enchilada Sauce - This recipe is so good poured over a tray of burritos or enchiladas.  But, you can use it as a dipping sauce for quesadillas or on top of some rice and beans.  Add a little zesty indulgence wherever you see fit.

3 tablespoons chili powder
3 tablespoons flour
1 heaping teaspoon unsweetened cocoa powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon dried oregano
3 cups water
1 8 oz. can tomato sauce

In the bottom of a small saucepan (off the heat) mix all the dry spices.  Whisk in enough water to create a thinnish paste.  Set pan over medium heat and add the rest of the water.  Simmer, stirring occasionally, until the mixture thickens.  When the sauce coats the back of your spoon (25 minutes) stir in the tomato sauce.  Simmer a few minutes more.

Enchilada sauce can be stored in an airtight container for up to two weeks in the refrigerator.

Dinner @ 226 - Quick Pickled Red Onions (Part 1)

I have a silly (and slightly annoying) personality trait that compels me to walk away from every meal, brainstorming ways it could have been better.  Fortunately, I don't blab on and on about these improvements for the sake of my family who would surely make me live in the garage with some crumpled up newspapers for blankets if I did so.  After all, a good meal can be ruined by the chef's narrative.

But, in my head they're constantly there.  More heat.  More texture.  Overcooked.  Under seasoned.  Too much tang.  Not enough herbs.  Needs to be fresher.  I want more crunch.  And every so often, I just walk away not being able to precisely pinpoint the shortcomings.  It just wasn't right.  It wasn't enough.

So was the way with my burritos for the last three years.  They're good and I kept making them better.  Everyone eats them and really likes them.  But, a good burrito can take you to a different place, like say the porch of a beach shack in La Jolla, looking out onto the Pacific.  That's what I wanted out of my burritos and I wasn't getting it.  I understand that this is a bit compulsive or obsessive, or both.  But, if I don't set the standards high then what will I work on for the next few decades.  Just leave well enough alone and keep serving the same tired burritos?  Nah.  Not a chance.

Well, it happened last night.  The perfect burrito happened.  It was a fresher, less indulgent version of one I tasted ate every last morsel of in San Francisco last year.  Taqueria CanCun was on Market Street in the Mission District and walking in made me anxious.  I wanted to hide my giant camera and the sign on my head that read "Total Tourist.  From the Midwest.  Where Are The Tractors?  Does Not Know Anything."  The people were ordering in hip lingo that I didn't understand and there was an obvious ritual to seating yourselves but we couldn't catch on to that either.  I muttered something like, "vegetarian burrito, whichever way is most popular and delicious...ummm, por favor." Wet?  Dry?  I don't know, I'm from Ohio.  I guess it didn't matter because the place served up some serious burrito business.  

Little Baskets of Sunshine

Offerings.

1003 Market St.

The burrito was was so great, but only because it had all my favorite elements in and on it.  It broke some burrito rules and made new ones.  It's like they looked at a perfectly great burrito and kept adding elements that would make it greater and greater until there was no place left to go.  The Anxiety Inducing Taqueria CanCun Burrito would be my muse.  And a short six months later, I created my perfect burrito.  It's not the same as the classic Mission Burrito, but it is my lover everything I've ever dreamed of in a rolled up tortilla.

Quick Pickled Red Onions - makes enough for six burritos.  Generally, the burritos in San Fran don't have pickled onions on them.  But, I think every good burrito should.

I fear that if I give you the whole burrito recipe in one post, you will be put off by how many steps there are.  If I told you it was a 30 minute meal, I would be lying and it's most certainly not light on the dishes either.  Remember what I said about "all my favorite elements," that means there's Cilantro Spiced Rice, Cumin Scented Pinto Beans, Enchilada Sauce, Grilled Peppers and Corn, and Pickled Onions.  Not to mention tortillas and toppings.  But, do you think Julia Child whipped up her famous Boeuf Bourguignon in 30 minutes?  Most good food takes time, except this, of course.  You can make many of the elements ahead of time and then assemble and bake for the finale.  We shall start with the pickled onions, which you can use in many applications.  On sub sandwiches, salads, pizzas, or mixed in with any other roasted vegetable, like cauliflower for example.  The rest of the burrito recipe will be coming next week, as to not overwhelm.

3 tablespoons red wine vinegar
1 tablespoon honey
1 teaspoon salt
2 peppercorns
2 cups water
1/2 a large red onion, thinly sliced

Whisk all ingredients, except the onion, together in a small saucepan over medium heat.  Bring to a gentle boil.  Add onion and let simmer or 3-4 minutes.  Strain and pick out peppercorns.  These onions will keep in the refrigerator for up to two weeks.

Dinner @ 226 - Lettuce Wraps

This weekend I found things to celebrate:  refinancing our house to save over $300 per month, a new baby arriving shortly amongst our group of friends, the tastiest lettuce wraps outside of China, the best coconut cake I have ever eaten or made, sleeping in until 9am on Sunday, two friend-get-togethers in one weekend (thank you, Super Bowl), and the conclusion of Project Hoosier Cabinet.  All mighty good things.

The garland turned out a wee bit more country than I'm into, but it served its purpose.  And, it was too late to change it.

I also, unfortunately, found things to lament:  a giant crack in the bowl of my food processor rendering it out of commission, the screen on my Canon repeatedly displaying ERR 99 leaving it without the ability to take a photo, and the sudden and unexpected last gasp from my 1991 Volvo.  Three things, gone.  Or at least in a dire state of disrepair.  I am equally dependent on each of these modern appliances and I'm not looking forward to braving the dreary world without them.  But, onward I must go.

The finished Hoosier Cabinet.  The iPhone doesn't do it justice, it is the most amazing color of mustard and I am so in love with it, I find myself ogling.  Oh, and that middle platter was filled with Banana Whoopie Pies with Peanut Butter Filling.  They flew! 

Baby Face Game, pretty funny.

 For now, let us focus on the mighty good things, because they really were terrific.  The baby shower went so well, even though these iPhone pictures are all that remain (Read above:  ERR 99.)  I found out just how many people fit comfortably in an 1800 square foot house.  The answer is: fewer than the number of people that were here.  Crowded-ness aside, it was a great time.  We set up a game for guests to make a composite of the mom's and dad's faces on a baby silhouette, attempting to predict his appearance.  Or, more accurately, attempting to be stupid.  It was pretty hilarious and I recommend it for a couples shower where you don't want overly girly/sentimental games.

My lettuce wrap, the morning after.  I added a fried egg to help cure my hangover because I thought it would be tasty.  It was.

I made gobs of Asian inspired food like vegetable summer rolls with peanut sauce, crab and mango salad in wonton cups and lettuce wraps.  Though the lettuce wraps weren't as Mingle Friendly as I'd hoped, they are super stinking good.  We make them a lot for dinner and it's fun for the kids to build them and pile on the toppings.

Hopefully you found a lot to celebrate this weekend.  And, your camera/car/favorite kitchen appliance didn't peter out leaving you with a feeling of emptiness.  Make these lettuce wraps for dinner tonight and you'll have one more thing to celebrate.

Tofu and/or Beef Lettuce Wraps - You can make the "meat" of this dish with whatever you like.  Most of the time I use tofu and mushrooms for ours.  But, in the past I've used lean ground beef or chicken, lentils or a mixture thereof.  Serves 4.

For the sauce:
1 teaspoon Sriracha or bottled chili garlic sauce
1 teaspoon toasted sesame oil
3 tablespoons soy sauce, low sodium
1/4 cup hoisin sauce
3 tablespoons rice vinegar
2 garlic cloves, finely minced

For the filling:
1 teaspoon grapeseed oil (or other flavorless oil)
3 tablespoons freshly grated ginger
6 green onions, sliced, green parts set aside for topping
2 bell peppers chopped, one set aside for topping*
1 pound of "meat" ie: cooked lentils, tofu (drained and cut into small cubes), lean ground meat, or diced mushrooms
1 8 ounce can of water chestnuts, chopped

For assembly:
1 head of Bibb lettuce, carefully washed and trimmed
chopped red pepper
sliced green onion, green part
lightly salted peanuts
slices of lime
fresh cilantro or basil (optional, but a definite plus)

Whisk the sauce ingredients in a bowl and set aside.

Heat the oil over medium and add the ginger, onion whites and pepper (and any other vegetable you're adding, see not below).  Do not burn the ginger, just let it get fragrant and soft, about 3 minutes.

Add the "meat" and cook it through.  You know, either brown the meat, or warm the lentils or tofu through.  Add the reserved sauce and the water chestnuts.  Let everything mingle in the hot pan for about 5 minutes, stirring every few minutes to make sure nothing is sticking.

Put all your toppings in separate bowls like it's taco night.  Fill the lettuce leaves with the saucy-meat mixture and then top with your favorites.  In my case, it's a little of everything.

And obvi, put a fried egg on the leftovers.  I really hope you love this.

*sometimes I throw a bunch of finely chopped or shredded vegetables in, depending on what I have or how much chopping I'm in the mood for.  Carrots, celery, snap peas and mushrooms have all been known to work (and go undetected by the vegetable-wary crowd).

Dinner @ 226 - Thai Coconut Lime Soup

The mystique of our local sushi restaurant is what keeps Jason and I coming back, as we drool with memories of our last Pad Thai.  Their impossibly sharp knives and the tiny cat who waves to us as we stare in amazement at the Chef's knife skills. The curly orange corkscrews and weird pile of crunchy, clear grass.  The smell of fermented soybeans and happiness that saturates the tiny walls.  And of course, the food.

I first fell in love with this soup eight years ago when I began to go outside the confines of ordering Spicy Tuna Roll every single time.  I have now tried nearly everything on the menu, but this soup fills me with joy.  And, I'm not talking about a simple smile and casual happiness.  I'm talking just finding your favorite right-foot moccasin after three years of thinking the dog chewed it up into bits, sort of joy.  Yes, this soup brings me nirvana.

So, I learned how to make it at home.  Wouldn't you if you were being kept from experiencing such joy on a regular basis because of financial strain and because the sushi chef knows both of your childrens' names and possibly also their birthdays.  It was turning into a problem.  It was, frankly, the only solution.

Thai Coconut Lime Soup - I serve this with many things; homemade pad thai, stir fry or a huge salad with some spicy sauteed shrimp and this Carrot Ginger Dressing.  This amount will serve four people if you're having something else rather filling.  If this is intended as a main, double the recipe and add shrimp!  Remember, it's just as good the next day.

1 tablespoon coconut oil
2-3 tablespoons fresh ginger, grated (I do mine on a Microplane and always go closer to 3T)
2 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1 can of coconut milk
1 tablespoon cornstarch
2 carrots, peeled and very thinly sliced (I do these on my mandolin)
1 8 oz container of mushrooms, thinly sliced

1 roma tomato, cut in chunks (optional)*

1/4 cup freshly squeezed lime juice
1 teaspoon salt
4 scallions, thinly sliced
1/4 cup cilantro, roughly chopped

Heat the oil over medium heat in a fairly large saucepan, or if you're doubling it, in a soup pot.  Briefly warm the ginger, garlic and red pepper flakes, I'm talking 1 minute or less.  Add the coconut milk and 3 cups of water.

In a small bowl mix the cornstarch with 2 tablespoons of water.  Add to the pot and bring to boil.

Reduce to simmer and add the carrots and mushrooms.  Let them simmer in the soup for about five minutes.  Remove from heat and stir in the lime juice and salt.  Just before serving, stir in the scallions and cilantro.  You do that so they don't wilt and brown.

*At the sushi restaurant in our neighborhood, they're always putting different vegetables in.  Sometimes you'll find a tomato or green beans.  Feel free to add what you like.

Mashed Potato Bowls - Dinner @ 226

It all started with a bag of Organic Golden Potatoes. Those things are pretty heavenly, no matter what you do with them. Mash them, roast them, cube them, soup them...whatever. I just made soup a verb. And that, people, is my genius at work.

I'm not a fan of just any potato. Actually, I prefer a spicy sweet potato any day. But, these babies are creamy and velvety, and unlike their boring baking potato brethren.

The misfortune is that this particular THREE POUND BAG of golden potatoes was starting to grow some unsightly little horns. Not a good sign. I thought about how I could use three pounds of potatoes in one meal. I talked it over with myself. I talked it over with the cat. I talked it over with the shaggy haired almost four year old. He's the genius, I guess. Because he was all, "Mama, let's just have mashed potatoes for dinner."

And I was all, "Yes, I'm glad I passed my genius on to you."

The Mashed Potato Bowl was born, and I recommend it be born in your house as well. Even if you don't have a shaggy haired almost four year old genius running around, you can borrow mine if need be. Truth.

Another lame iPhone photo, my apologies. If you look closely, it was clearly my second helping...this is a we're-lucky-we-got-a-picture-at-all situation.


Beckett's Mashed Potato Bowls


Preheat the oven to 350 degrees.

Drop three pounds of washed golden potatoes in plenty of salted COLD water. No need to peel these potatoes. Bring the water to a boil and let it do it's thing.

Make a quick marinade of 1 T maple syrup, 1 T olive oil, 1 T cumin, a pinch of cayenne, 1 tsp liquid smoke (Trader Joe's smoke seasoning or Smoked Paprika also work well), 1 T soy sauce, and a few grinds of black pepper. Crumble a *brick of tempeh into this mixture, stir until coated and let it sit.

While that is happening, clean, de-rib and roughly chop 2 small bunches of lacinato kale (or one big). Spread them in an even layer on two cookie sheet covered with parchment. Quarter one container of **mushrooms and evenly distribute them on the baking sheets. Drizzle the vegetables with 1 T olive oil and some salt and pepper.

Sprinkle the marinated tempeh over the vegetables. Put both baking sheets in the oven. While the kale, mushrooms and tempeh roast, shred some sharp white cheddar into a bowl. You'll need about 1 1/2 cups.

After 20 mins, rotate the baking sheets. While you're rotating, use tongs to toss the contents around.

If your potatoes are done (a fork easily sticks through them), drain them, return them to the pot on the stove. Add a a few knobs of butter, some milk and a little yogurt. I am NOT technical when making mashed potatoes. Add whatever you normally add to your favorite mashed potatoes and get to mashing or beating (if you like them whipped) until they are smooth. Stir in 1/2 cup of chopped green onions and a generous amount of salt and pepper.

At this point, your vegetables/tempeh should have been in the oven for a total of 30 minutes. Remove them and dump them into a serving bowl. Toss a little.

Take the pot of mashed potatoes, serving bowl of vegetables and tempeh, and the shredded cheese to the table. Let everyone make their bowls. In my house, vegetables are mandatory. Maybe your kids are luckier.

*If you've never worked with tempeh, you should give it a shot. It takes a while to figure out what to do with it, but once you find the right combination it's a great source of yummy (lean) protein! Also, if you're a meat eater, use some great bacon without the marinade. Cook separate from vegetables and mix in before serving. The smoky/saltiness of bacon is the flavor this tempeh is trying to imitate.

**I used Baby Bella mushroom because they are my favorite. Use whatever you have and if you only have half a container, it's cool. If you want more mushrooms, use a full pound. Totes a personal preference.

All the typical eccentricities of a genius. No?

The Lentil Soup (that brought all the boys to the yard) - Dinner @ 226

There's nothing that bothers me more than health foods that taste...ummm, healthy.

I like fresh. I like crunchy. I like colorful. But, overly healthy tasting foods, totes not for me. I often associate healthy with bland. And bland is not okay.

I use a big spoon. And a big bowl. I have a big mouth. I like to eat steamy, savory bowls of not-healthy-tasting-soup. Stop. Take a break. Possibly rub my tummy. Then, ladle another serving into my bowl and start again.

I've heard my mom say that she doesn't necessarily enjoy the practice of eating. She eats because she knows she has to. She'll eat a turkey and cheese "roll up", standing at the sink in between drying dishes and unloading the washer. Always something more important than food.

I like to say that eating and preparing food is the center of my universe and everything else has to find a home around it. This bowl of soup is worthy of the spot at the center of my universe. And, it's healthy as can be. What? Dig in.

I apologize that there is only this lame Instagram image to entice you. But don't be fooled by the lack of fancy images...I was too busy wiping broth off my chin.

The Best Lentil Soup

You'll have to forgive the casual nature (and length) of this recipe. I made it up as I went along. Most of it is chatty, so pretend you're in my kitchen. Wait, should I start Vlogging? I kid, I kid.

Start with a nice big heavy pot. Pour in some (a scant 1/4 cup) olive oil and warm over medium heat. Throw in 2 chopped onions, 4 chopped carrots and 4 chopped stalks of celery and a hefty pinch of red pepper flakes. While the vegetables are getting nice and tender, go pick some herbs. I used thyme, oregano, and rosemary, about two stems each. Wash them and tie them together with kitchen twine.

Back to the pot: add 1 bay leaf and a small can of tomato paste. Once the tomato paste gets a little melty and soft, add two heaping tablespoons of cumin. Get everything mixed together and let the spices and tomato paste mingle for a few minutes.

While the mingling is happening, wash one pound of dry brown lentils. If you want to get ahead, wash and chop one bunch of lacinato kale and 1/2 medium to small head of cabbage.

Back to the pot: Add the lentils, the bundle of herbs, 1 box of vegetable broth or the homemade equivalent and two cups of water. Also, add 1 rather large tablespoon of salt and 1 teaspoon freshly ground black pepper.* Bring the pot to a boil and then turn down to a healthy simmer, partially covered.

Now, while the lentils are cooking, make your toppings. In individual little bowls, (I use the HECK out of these) put chopped fresh parsley, grated Parm Regg, sour cream or yogurt, chopped red onion and anything else you think sounds good on soup. The thing that took this soup from good to "I Want This Every Night" for me; was that I had 1 pound of mushrooms in my fridge. I sliced them and sauteed them in a little butter and a little olive oil and sprinkled them with rosemary and salt. We each had heaping spoonfuls of those mushrooms on our soup. I suggest you do the same.

Back to the pot: At this point, about 35 minutes should have passed and you should have tender-ish lentils. Taste them. If you don't, keep cooking. If you do, add the cabbage and the kale and 2 tablespoons of balsamic vinegar and make sure everything is submerged. Maintain a healthy simmer and let it go for another 15-20 minutes. The cabbage should not be stiff, but it should have a subtle crunchy bite.

At this point, it sort of gets personal. Don't get nervous. I'm not going to lean in for a kiss. I am going to ask you to make the call from here on out. If you think the broth looks thick enough and you like the lentil/vegetable to broth ratio; turn the burner off, sister! If you think you want a thicker broth and less of it, keep it boiling till you see something you like. If it got too thick, add a cup of water or vegetable broth.

Just know, it's pretty hard to screw this up. So, be patient, and wait till it feels right. Wait, are we going to kiss?

Taste before serving, and add salt or pepper to taste. Don't be shy with the salt. When it come to soup, it really makes a difference. And, you're already being a bajillion times healthier than buying canned soup that is packed with more sodium than you have in your kitchen pantry.

Serve the soup with a warm crusty multigrain bread and a green salad. And extra napkins.

*If I would have had them, I might have added a can of diced tomatoes or a couple fresh ones at this point and I think it would have been great. I didn't, but that doesn't mean you can't!

I should just start calling him The Crumb. I rarely take a picture of him without an assortment of food debris on his face.

Exhausted, after her first few weeks of Kindergarten, a quiet Friday movie night was just what we all needed.

Dinner @ 226 - Smoked Salmon Sandwiches

There are nights when I don't feel like cooking. I know, it seems unfathomable from a lady who reads cookbooks like novels and proceeds to have dreams about specialty ingredients. Who pins more recipes and food ideas than any other boards combined. A woman who takes 1/2 an hour in the cooking section of the second hand bookstore, and then pours through her findings like they contain a map to a buried treasure. Who could help it when their findings included this book that I've lusted after for at least 717 years!

This no cook thing only happens once in a very long while, but it does happen.

I had such an evening last week. The irony is that I had just returned from the grocery store with nearly $150 worth of groceries and after stuffing them all in the fridge, I looked around and nothing seemed like it would be worth the effort. I didn't have quite enough time to delve into a complicated curry or get tangled up in hours of slicing and stewing. In fact, I didn't even want to turn the oven on. I wanted a dinner that merely had to be assembled, not cooked.

Dinners of assembly don't have to be boring or tasteless.

*happy and stuffed after two sandwiches*

I have a few of them in my repertoire, but this is a new addition and I promise I will be reaching for it often as the weather gets hotter and the pots and pans and burners look less alluring. It was that good.

*Beckett's creation - no tomatoes, please and "I want two tops!" Apparently, open-faced sandwiches are against his religion.*

I've found that interactive dinners like this Spinach Salad Bar invite the kids to assemble what they like and as a result, dinner is fun for them and they eat more. They get to participate and I can really see the little chefs in their heads deciding what would taste best to them. It's super sweet.

Smoke Salmon Sandwiches - serves 4 with a big salad

Assemble the following on a serving platter:

Small package of smoked salmon pieces (mine was 6 ounces)
2 tomatoes - sliced
1/4 a small red onion - very finely sliced
1/2 English cucumber - thinly sliced
1/4 cup sunflower seeds (we used roasted & unsalted)
a little salt and a pepper grinder for sprinkling
4 Tbs capers
herbed goat cheese (recipe below)

To make the herbed goat cheese combine the following:
4 oz goat cheese (at room temperature to make it easier to mix)
1 Tbs chopped chives
1 Tbs chopped dill
1 garlic clove, finely chopped
salt and pepper to taste (goat cheese is already pretty salty so go easy on the salt, if you add it at all. we didn't)

Serve the sandwich fillings with 8 slices of *dark rye, slightly warmed and have fun creating the best salmon sandwiches ever, without cooking AT ALL! Don't forget the big green salad with a sliced avocado and lemon garlic vinaigrette.

*If you are gluten free - Trader Joe's carries a fairly delicious rye-less rye. Or just substitute your favorite gluten free bread.

*Mama's creation - everything and open-faced.*

Dinner @ 226 - One Pot Kale and Quinoa Pilaf

This has to be a quick post because I have to go back to hunting down the camera battery that my daughter hid from me. Seriously, she thinks it's a game. And, really I just want to take pictures of the most amazing Moroccan Carrot & Chickpea Stew that I made and share it with you. But, how does she know that? She thinks she's playing a game. A really hilarious fucking game.

The Moroccan Stew needs to be shared. It's good. But, this one right here is good also. I make it once or twice a month. And to appear in repeat performances on my dinner table is to say that you played the part very well.

Incidentally, and completely unrelated, we found ourselves at the mall today. I never go there. It frightens me. Needless to say I had to pick something up at a store that is only located in the mall, with no online counterpart. I didn't know it existed but it does. There are three million trillion and ten reasons why I don't go to the mall. Reed gave me one more today. She strolled past the Abercrombie & Fitch storefront and a giant poster of a shirtless tween caught her eye. She turns back to me, with her little thumb pointed in the direction of the overpriced teen dream mecca and says, "super hot."

What? I looked around to make sure she wasn't talking about a misplaced stove top or fireplace facade for sale. "No, Mom, that boy! He's super hot." We peeled out and made way to our car where I explained to her that she is only FOUR years old. A fact that she had tragically forgotten.

Luckily we are back at our house now which is void of shirtless pictures of any kind. And we can focus on kale and finding camera batteries. Pilaf is a word that sort of turns me off. It's usually rice with some uninteresting steamed vegetables. It is extraordinarily depressing at restaurants, the neglected side dish that the chef threw together with 17 minutes till dinner hour.

Well, I say, rethink pilaf! This stuff, though it carries the name, is anything but boring. It has everything your mouth wants and instead of pilaf, we call it "dinner." Dinner with very few dishes.

One Pot Kale & Quinoa Pilaf - Serves 2-4 (I double it for a main course)
Adapted barely from here

2 cups salted water
1 cup quinoa
1 bunch lacinato kale (cut into strips)
1 lemon, zested and juiced
2 scallions
1 T toasted walnut oil (I've also used good olive oil, different but now worse or better)
3 T toasted pine nuts (I use walnuts because pine nuts are so dang expensive)
1/4 cup crumbled goat cheese (I go back and forth between feta and goat cheese, and use whatever I have in the cheese drawer. Both are delicious in this.)


Bring the water to a boil in a covered pot. Use a big one if you are doubling the recipe. Add the quinoa and turn down the heat to a steady simmer, cover. Simmer the quinoa for 10 minutes, then add the kale and re-cover. Simmer the quinoa and kale for another 5 minutes. Turn off the heat and let steam for about 5 more minutes.

In a serving bowl, combine the rest of the ingredient, reserving 1/2 the lemon juice. When the water has been absorbed into the quinoa and the kale is a lively green, dump it into your serving bowl with the waiting ingredients. Mix, and add salt and pepper to taste and the rest of the lemon juice.

I top this dish with some more feta or goat cheese and fresh parsley if I've got it. Really the only secret to this One-Dish-Wowza (whoa, I just got all kinds of Rachael Ray on you) is to mix it up while the quinoa is still hot. It absorbs all the flavors that way.

And just because I cannot wait for summer and sweaty blond hair:

Dinner @ 226 - Coconut Spinach & Chickpeas

Let's talk comfort food in Ohio, in January.

Let's talk hearty beans that cling to your bones in an effort to keep you full and warm and of course, happy.

Let's talk fragrant spices that leave your home smelling like an Indian Grocery. Except not in a B.O. sorta way.

Let's talk wilted greens that sink and float in a deep broth of spiced coconut milk and tomatoes.

Let's talk one-pan meals that leave time for important things like Cooties and fires and hugs.

Real talk, let's stop talking. You need to go make this for dinner. Tonight!

Coconut Spinach & Chickpeas
Serves 4-6

1 T Vegetable Oil
1 T Butter
1 large yellow onion, chopped
3 garlic cloves, chopped
1 T fresh ginger, grated
1 hefty pinch of red pepper flakes
1 t turmeric
1 t cardamom
1 heaping T cumin
1 t salt
1 14 oz. can chopped tomatoes
1 14 oz. can light coconut milk
1 lb. frozen spinach, thawed and drained
3 cups cooked chickpeas*
handful of golden raisins
handful of slivered almonds
handful of unsweetened coconut, toasted

Heat the vegetable oil and butter in a large, heavy pan over medium heat. Add the onion, garlic, and ginger and cook until floppy. Add the next 5 ingredients (the spices) while stirring. Toast the spices until they are very fragrant. Add the tomatoes and let simmer, uncovered for a good 5 minutes. Add coconut milk, spinach, and chickpeas. Make sure all the ingredients are incorporated and the mixture is uniform. Let simmer over medium low heat until the sauce thickens/reduces by about one-third. Stir occasionally so your dinner doesn't stick to your pan. Scatter raisins, almonds and coconut over top. Stir in before you serve (after you present...it just looks pretty, alright.)

Serve Coconut Spinach & Chickpeas over brown rice. I always serve plain yogurt, lemon wedges, cilantro, and thinly sliced red onions alongside.

*I cook dried beans for several hours (usually 6, but depends on the bean) in the slow cooker. No need to soak or rinse. It's more economical and efficient for us since we eat beans so frequently. If you're going the canned bean route, just use 2 cans for this recipe, rinsed.

Sweet Boy. Full Belly!

This is Reed's face every time I even think about taking a picture of her. Henceforth, she will not be appearing on this blog. We've severed her modeling contract, and are immediately changing the URL to flour & beckett.

In other news, she is looking for work as a Court Jester. Her full resume can be found on LinkedIn in the case that you are a member of a Royal Family. Relocation is preferable.

Dinner @ 226 - Salmon Rice Bowls

Salmon. It's the powerhouse of fishes when it comes to nutrition. It's on almost every restaurant menu, regardless of the proximity to water. It comes frozen, fresh, sort of fresh, and even in a can. Some people praise it. I mean, it's worth praising. But, sheepishly I admit to you, I've never liked it.

I've tried it baked in parchment with lemon and capers. I liked everything but the fish. I've tried it grilled. I've had it in burger form, which was one of the more enjoyable experiences. I've had it smothered in vaguely Asian gelatinous sauces. To date, my favorite was to eat it was like this. Can of salmon + Mayonnaise + Sriracha + Cucumbers + Toast. I have it in the summer all the time. But, even I admit, it's not really how salmon should be consumed. Out of a can? Mixed with Mayonnaise and (the world's best) hot sauce? Sort of a cop-out.


I try it out in some form or another once every six months. Holding my breath as the pink flesh nears my lips, hoping that we have a winner. Always a massive fail. I had almost given up on this Must-Love-Salmon-Movement when I came across some trustworthy inspiration. I mean, the gal has a column in Bon Appetite, what's not to trust?


The actual recipe is in her cookbook, which I would love to have. But, having no reason to justify buying my kabillionth cookbook, I figured I'd just improvise. Twas a delightful improvisation.

Reed was sold because it was pink. Beckett likes anything that involves seaweed and fish. I loved every damn thing about it. Jason said it was the best salmon he's ever had. Folks, we have a winner! Finally.

Salmon Rice Bowls


2 cups Jasmine or Basmati Rice (really, whatever you have will be great)
Salmon, however much you think your family will eat
1 bunch of bok choy
Trader Joe's Roasted Seaweed Snacks
Black Sesame Seeds, toasted

For the Sauce:
3/4 c soy sauce (we use low-sodium)
2 T honey
1 T grated fresh ginger

Preheat the oven to 350 degrees.

Make the sauce: Whisk the honey into the soy sauce in a baking dish (lasagna pan, casserole dish, brownie pan, whatevs) until it dissolves. Whisk in the ginger. Pour about 1/4+ cup into a container. Your merely protecting a little sauce from raw fish juice so that you can use it after the bake. Put you salmon filets in the baking dish. Let them marinate for 1 hour, flipping them in the middle, while you prepare the rest.

Cook the rice according to package instructions. While the rice is cooking slice your bok choy into 1/2 inch strips. Add the bok choy to your rice and cover, about 5 minutes before it has finished cooking. Just let it sit on top and steam while the rice finishes cooking.

As the rice/bok choy mixture finishes, place your marinated salmon filets (skin side down) into the oven for about 6-8 minutes depending on the thickness of your fish.

Divy up the rice and bok choy into 4 bowls, top with cooked salmon filets, crumbled seaweed snacks (or Nori, if you're near a Japanese market), and toasted sesame seeds.

Serve the reserved marinade alongside for drizzling over your rice bowls.

I served this with a halved avocado, filled with Trader Joe's Spicy Peanut Vinaigrette, which I have shown my praise for before. It is my new favorite side. Delicious, I tell you!



We also had a homemade haircut. We have an ongoing battle at our house. Jason likes his hair tightly crew-cutted. I like his hair wild and flippy. And Becks totally doesn't care. I agreed to cut his bangs because they were clearly getting in the way.

Eh, He's stupid adorable either way.

Dinner @ 226 - So Fun Salad, Deconstructed

I'm going to go ahead and say it. This was an awesome idea. And it was mine, my idea. So, that means I'm awesome...right? Yes, I think it does. It most certainly does. The fact that I lose my car keys on a bi-daily basis shouldn't detract from my awesomeness. Neither should the fact that I liked loved this movies. I'm still awesome. Sort of.

Trudging through the doldrums of winter by braising and stewing can only keep a cook satisfied for so long. It was the middle of last week when I was craving something raw, something fresh and crispy. We almost always accompany our meals with a green salad but in the dead of Ohio winter, salads for dinner are a hard sell to even the most health conscious (ahem). But I couldn't take another simmered sauce or broiled lasagna. No matter how tasty, I knew we couldn't eat soup all winter long.

Inspiration came from Trader Joe's. They sell a prepackaged spinach salad with all these crave-able toppings. The dressing leaves a little to be desired but I could improve upon that, right? And improve I did.

Beckett found a baby spinach leaf. He couldn't bring himself to eat it.

Making it fun for the two babes short adults, I arranged all the toppings in the middle of the table with spoons and forks for digging in. I cut them loose to design their own salad and with everything on the table being somewhat healthy, they had total creative license to compose the salad of their dreams. It was a refreshing and delightful dinner time.

Beckett went heavy on the raw broccoli and bell peppers. Reed heaped up the tomatoes and chickpeas. They both made a serious dent in the blue cheese. I took a scoop of everything that was an option. And Jason's was gone before I could survey.

So Fun Spinach Salad, Deconstructed

You'll Need:

A big bowl of spinach leaves, washed and dried

You'll Want Some or All of the Following:

1 can of chickpeas, drained and rinsed
raw broccoli florets
cooked quinoa (I usually have this in the fridge)
blue cheese, crumbled (goat cheese, Parm-Reg, or Manchego would also work)
hard boiled eggs, chopped
dried fruit of your choice (we used cranberries and cherries)
bell pepper, chopped
green onion, chopped
avocado, chopped
cooked & shelled edamame
olives of any kind
cherry tomatoes, rinsed and halved if you have the time
your favorite nuts, toasted (we used pepitas)

Now make a basic vinaigrette. I've been making our favorite vinaigrette for 3 or 4 years, so I don't measure. But, if you follow these proportions (1:3, vinegar:oil), you'll end up with something fairly divine. I use an old salsa jar to shake ours up. That way I'm not bothering with a dirty whisk. Herbs and shallots are optional in the dressing. If you have them, use them.

1/4 cup vinegar (red or white wine vinegar, rice vinegar, white or regular balsamic vinegar all work)
1 T Dijon Mustard (we like it tangy, reduce amount if you don't)
1 t honey
3/4 cup Extra Virgin Olive Oil (Safflower or Grapeseed Oils also work)
1/4 t salt
pinch black pepper

Shake dressing with lid tightly sealed. I let the kids do this part. You'll have more than you need but the dressing stores in the fridge for 2 weeks.

I hope you enjoy this as much as we did. Leave a comment if you come up with any additional toppings.