Tag archive for recipe

Last week, snow fell. It was a skiff, really, but with the dip in temperatures that accompanied it, that little dusting has managed to stay around all week. When the weather is cold and it is dark before I head home in the evenings, I feel like an extra measure of comfort is needed. I know I must have told you that when autumn comes around, my plans for cooking seem to make a turn all on their own. Suddenly, soup sounds like a good idea and I make at least one pot per weekend. One giant pot that simmers for hours on the weekend, then is doled out into quart jars in preparation for the week ahead. And as this ritual repeats itself over the first weeks of fall, my freezer fills up with lunch options. Corn chowder, red lentil and cream of cauliflower, portioned out and ready for a quick meal.

If I am going to have soup for dinner, I like to pair it with a salad or some bread. Hot buttered slices of toast work well, as do savory little muffins. But really, what I want most with my soup is a skillet of cornbread. For one thing, once the oven is turned on in the evening, the kitchen just feels that much more cozy. And this recipe is quick enough that by the time the soup is warmed up and the table set, there is cornbread ready to come out of the oven. Around here, we top it with some butter and perhaps a slice of cheese. We’re a divided house when it comes to a sweet topping though, but a drizzle of maple syrup always wins out for me.

This recipe came to me a few years ago when Tina shared it as an idea for a gluten-free quick bread. I’ve been making it several times a week already this season. In fact, it’s so good that I may have made it several nights in a row when my parents visited us. The three of us don’t eat the whole pan, but I like to toast the leftovers the next morning with a hard boiled egg, or make open-face sandwiches with more soup at lunch. And with Thanksgiving just around the corner, I couldn’t help but think that leftovers would make a tasty stuffing come next week.

Recipe note: In my opinion, the main ingredient to watch is the cornmeal. Don’t be lulled into thinking any old grind will work. Stone-ground cornmeal gives a much better texture and bite to the cornbread. And meal that’s labelled for grits works really well, in my experience.

Skillet Cornbread

Recipe from Gourmet
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1 1/2 cups yellow cornmeal (preferably stone-ground)
1 tablespoon sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 3/4 cups well-shaken buttermilk (do not use powdered)
1/2 stick unsalted butter

Preheat oven to 425°F with the rack in the middle. Heat a well-seasoned 10-inch skillet in the oven for about 10 minutes.

Meanwhile stir together the cornmeal, sugar, baking soda and salt in medium bowl. Whisk together eggs together in a small bowl and measure buttermilk in a large measuring cup.

Remove the now hot skillet from oven, taking care as the handle will be very hot. Add butter and return to the oven for about five minutes to melt. When the butter is melted, remove the skillet from the oven, swirling to coat bottom and sides (butter may brown and it’s delicious). Whisk hot butter into the buttermilk mixture and return skillet to oven. Stir cornmeal mixture into buttermilk mixture just until evenly moistened but still lumpy.

We are not the most devoted of campers, we pretty much stick to basic car camping in campsites where there are actual bathrooms. We pick campsites for scenic views and proximity to day hikes or breweries, depending on the situation. There is a little kid in my life and these things make camping easier. We pack coolers of ingredients for full-on fancy camping meals and a set of bocce balls for afternoon entertainment. Once we get out there, camping is a pretty carefree way to spend a weekend. There is little to do besides cook up the food we’ve brought along and relax. In the evening, we build a fire and sit around it. Sometimes we play card games or watch for stars in that dark sky.

This fall we’ve been doing a lot of camping. Maybe it is an unconscious attempt to draw out the season as the cooler weather and shorter days set it. On every trip, I’ve been returning to the same recipe for granola bars. They are tasty and portable. I’ve packed up these bars for early morning kayak paddles, long rides in the car and hikes into the hills. And on camping trips, they are the perfect snack to tide me over between an early morning wake up and actually being alert enough to start cooking breakfast at the campsite. We tumble out of the tent, start heating up water for coffee, pull out the pan of granola bars and everyone is happy.

I’ve been working to keep these bars from getting too crumbly and the best advice I have is to chop things up – the nuts, the cherries. The smaller pieces seem to stick together that much better. Of course, you can help matters out by storing them carefully. I’ve found returning them to their pan or some other container helps them keep their shape. And since these bars have become a breakfast staple, I’ve been using them to clean out the pantry, substituting different nuts, various chocolates and even some peanut butter chips I found, along with any kind of coconut flakes I can find lurking in the cupboard. Another breakfast note – I don’t like too much sweetness early in the morning, so I’ve been lighthanded with the sugar, even going with a little less than what I have listed here on a batch where I used up the rest of my sweetened coconut.

GOOD MORNING GRANOLA BARS

Adapted from Smitten Kitchen and Orangette

1 ½ cups (160 grams) quick-cooking oats

⅓ cup (35 grams) oat flour, or quick-cooking oats pulsed in a food processor

⅓ cup (65 grams) to ½ cup (100 grams) sugar (see above)

1 cup (110 grams) raw walnuts, chopped into rough pieces

½ cup (25 grams) unsweetened coconut flakes

½ cup (85 grams) chocolate chips or chopped chocolate of similar size
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¼ cup (40 grams) dried cherries, halved

½ tsp. fine salt

1/3 cup (85 grams) peanut butter

1 tsp. vanilla extract

6 Tbsp. (85 grams) unsalted butter, melted

6 Tbsp. (120 grams) honey

1 Tbsp. water

Heat oven to 350°F. Prepare an 8-inch square baking pan with a little butter or baking spray. Line pan with parchment paper so it covers the bottom and two sides of the pan with a little overhang. Lightly grease the parchment paper.

In a large bowl, combine the oats, oat flour, sugar, nuts, coconut flakes, chocolate chips, dried cherries and salt.

In a medium bowl, stir together the peanut butter, vanilla, melted butter, honey and water. Pour the wet ingredients over the dry ingredients and give everything a good stir to combine thoroughly. Transfer to a prepared pan and press the mixture into the pan. A spatula works pretty well, but a damp hand or piece of plastic wrap will help as well.

Bake for about 30 minutes, until the bars are golden all over with some browning on the edges. Don’t be surprised to find the bars are still a little soft to the touch, they will firm up as they cool.

Transfer the pan to a wire rack to cool completely or even overnight. When cool, run a knife along the around the edges of the pan and use the parchment paper to lift the bars out of the pan. Cut into bars.

To store, place bars in an airtight container. Or do like I did and slide the bars and the parchment paper back into the pan for storage. I think it’s the best way to keep them from crumbling.

Try as I might, I am pretty sure there is no holding off autumn now. The changing sunrise and sunset times are a pretty strong indicator that a transition is underway. The produce that I picked up at the market last weekend had a totally different color palette than my last shopping trip a few weeks back – deep purple plums, rosy apples and golden pears. I often reach late August not quite ready to make the transition to September. It’s taken all summer to get to these long, lovely days and warm evenings lounging on the patio. I need some time to settle into the idea. Can’t we just stay in late August for a few more weeks?

By this point in the summer, it seems like my garden is just coming into its own. Everything is growing with gusto, there are armloads of tomatoes just waiting to be picked, a row of kale practically falling all over itself and green beans are gaining such momentum that I am pretty sure that is all we will be eating for the next two weeks. It’s true, I probably brought this situation on myself with I planted four rows of beans, but I was a little excited. I had big plans for beans and I didn’t really stop to see the potential for green bean overload at the time.

Back in spring, when I would sit out in the empty garden and dream about how things would look at this time of year, I decided to create an archway over the entrance to the garden. And since gardens are lessons in patience, I decided not to “build” an arch, but to grow one out of runner beans. I staked up 6-foot high sections of netting at the front of the two raised beds that make my garden. Then I wired bamboo stakes over the pathway, connecting the two panels. From there, I planted a selection of beans, based mainly on their descriptions, which all included some wording about an 8- to 10-foot plant.

It didn’t taken them long to race up the netting and wind their way over the bamboo bridge to create my archway. It’s turned out really well, in fact. The unintended consequence has been the bumper crop of beans. I’ve been freezing a few batches of them when my harvest takes up too much room in the fridge. But mostly, we’ve been doing our best to keep up with the bounty and eating them at most every meal.

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Today I am sharing a couple of late summer ideas that are starting to warm me up to the idea of my dinner spending more that a few minutes on the stove. Think of this grilled bread as a blank canvas, just awaiting your creativity. We’ve been loving a recipe for slow simmered green beans that I shared here. I completed the toasty trifecta with a couple of slivers of speck and topped it off with a slice of fresh feta. But it would also be delicious with ratatouille or some sauteed greens and a poached egg. Don’t stop with the savory options, the grilled bread is also a delicious base for the late summer fruit that is in season. Sliced fresh or lightly grilled alongside the toast, peaches, plums and pears are all going to be delicious. No need to mention the addition of ice cream – you know I already went there!

GRILLED BREAD

Loaf of French bread, or other favorite loaf
Olive oil

Slice bread to a medium thickness. Brush both sides of the slice with olive oil. Place on a hot grill until char marks appear. Repeat on the other side. Remove from grill, top and eat immediately.

My son has been asking me to let him help in the kitchen. Since he brings his toys out into the kitchen to play most evenings, he has a good view of the happenings and has zeroed in on a few tasks that interest him. Most recently, he wants to know how to use a knife. This comes after lessons with the box grater, egg cracking 101 and ice cream churning. I’ve started him out with the smallest, dullest knife that I have and Sean is under strict orders not to sharpen it. Might as well get him in there while he is interested, right? With constant supervision, he has gotten pretty good at slicing olives and cucumbers, his favorite tasks since he also gets to snack while working! Consistency will come eventually, I suppose, but for now, slice width varies widely!

One of his earliest tasks was stirring. We’ve had our fair share of spills and sloshes. But once we got past those, he has become quite a good little helper. Which brings me to the cookies I am sharing today – they are a perfect recipe to make with kids.

The summer heat is upon us – days and days of 100+ degree weather. By late afternoon, it seems like the heat has hits its high point and just maintains a searing level of intensity that can undo the deepest air conditioned shivers in two minutes flat.

These days the oven is rarely on. I can’t bear to add to the indoor temperature. We grill, we eat salads and ice cream. And when we need cookies, we gather at the counter and make these little freezer treats, then go park it somewhere cool for awhile.

If you have a small cookie scoop, you’ll want to use it for this recipe. Otherwise, you can use a spoon to shape these cookies.

Chocolate Freezer Macaroons

Makes about 15 cookies

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⅔ cup dark cocoa powder
½ cup maple syrup
¼ cup coconut oil, melted
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups unsweetened coconut

Combine first five ingredients in a medium bowl and whisk until smooth.

Stir in shredded coconut until everything is combined. Use a small cookie scoop to form cookies, place on a parchment lined cookie sheet. Freeze for 30 minutes or until firm. Store in the freezer.

I am calling it Summer Chop Madness, but it seems like most meals around here involve some kind of chopped salad. I’ve been busy shopping at the farmer’s market, as well as my favorite family farm and the best way to use the great selection of fresh veg is with giant salads. I should also mention the crazy heat that we’ve been sweltering in, as I am sure it has had a part in this. On a hot summer evening, a cool salad bowl is just what I want to eat. We’re not talking about a leafy green number – these salads have enough heft to carry a meal. Wedges of newly dug potatoes, handfuls of the best green beans and no end of cucumbers. But more on that later. With all of this talk of salad, I feel I am within my right to bake cake or two.

I have no favorite summer fruit. I cannot be pinned down to just one top pick. I love them all in their turn – the few weeks when each one has a little window of perfection before giving way to the next one on the list. For us, cherries have been enjoying their time to shine. While I can’t get enough of a just-warm cherry clafoutis, like this one, I do have a new cherry recipe to add to the mix this year. I found this amazing recipe for a cherry picnic cake just about the time cherry season was starting. I’ve been baking it on a weekly basis ever since. And now that we are nearing the tail end of our season, I am finally getting around to sharing it with you.

After my first time baking this cake, I spent several evenings standing at the kitchen sink with a dark apron and a box full of cherries to be pitted. You see, this recipe is just as happy with fresh fruit as it is with frozen. I imagine myself pulling this cake out of the oven on a grey winter day, when the smudge of a juicy cherry will make a slice of pound cake seem like the sweetest treat. And all of my cherry pitting efforts will be well rewarded in that moment.

But for now, I’ll be serving thick slices of this cake in the garden or packed up for a picnic. It travels so well and you know you won’t go wrong when you finish off a meal with this treat.

This cake turned out perfectly the first time I made it, so I haven’t changed a thing from the original recipe. I did make one swap, toasted walnuts for the pecans called for in the original recipe. Go with your favorite flavor on that one. And while a 6-inch cake pan may not be in your cupboard, I made do with a 6-inch soufflé dish the first time around. Since then, I added a pan to my collection. I know it is going to be well used!

CHERRY PICNIC CAKE

Recipe by Tara O’Brady via Herriott Grace

Makes 2, 6-inch round cakes

For the cake

2 cups plus 2 tablespoons (256 g) cake flour

1 1/4 teaspoons salt

1 cup (227 g) unsalted butter, at room temperature

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1 1/3 cups (275 g) granulated sugar, plus extra for sprinkling if not using the glaze

4 large eggs

Seeds scraped from a vanilla bean or 2 teaspoons vanilla extract

2 tablespoons thick yogurt or sour cream (not nonfat)

1/2 cup chopped, toasted pecans or walnuts

1 cup pitted dark cherries, fresh or frozen

For the glaze (optional, but recommended)

1 1/4 cups (142 g) confectioner’s sugar, sifted

1/4 cup heavy cream

A pinch of salt

Preheat the oven to 300°F and position a rack in the middle of the oven. Butter two 6-inch round cake pans and line both the bottom and sides with parchment. Butter generously.

Sift flour and salt together in a bowl, set aside.

Combine butter and sugar in the bowl of a stand mixer and cream on the medium-high setting for 8 minutes. Scrape down the bowl regularly. Add the eggs one at a time, beating well after each addition. Add the vanilla. Turn the mixer down to low, mix in the flour in two additions, alternating with the yogurt until just combined. Do not overmix. Fold in the nuts with a spatula. Spread one-quarter of the batter between the prepared pans, then scatter with a few of the cherries. Continue to layer dollops of batter with cherries until finished. Smooth the tops with a spatula, then sprinkle with granulated sugar if you are not planning to glaze the cakes later.

Bake the cakes for about 60 minutes, rotating the pans halfway through baking. They are done when a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack for 20 minutes before unmolding. Return the cakes to the cool rack and allow to cool, right side up, until completely cool.

If you are making the glaze, whisk together all ingredients until smooth. The glaze should be soft enough to drizzle nicely from a spoon. If more liquid is needed, add more cream one teaspoon at a time. Spoon the glaze over both cakes and allow to set for at least one hour before cutting.

These cakes keep nicely at room temperature for a few days and will look lovely under a cake dome or loosely covered in plastic.

This is a story about breakfast, but not my breakfast. This is the breakfast I have been making for my husband ever since I spotted this recipe early this year in the January issue of Bon Appétit. First, I should tell you that I don’t usually worry about making breakfast for anyone during the week. We are more of a fend-for-yourself household in the mornings. Sean has a coffee routine he follows with almost religious fervour. He doesn’t deal in big productions, simplicity is the story of his morning. I prefer to take my breakfast to work to eat when I have a little more of an appetite. And I take a big enough bowl of fruits and grains to fill me up for the morning.

Enter this delicious oat bar. It is like a granola bar, only better and packed with oats, nuts and seeds. Mix and match ingredients to add in favorites or suit specific tastes. It is already gluten free, but can be vegan or nut free if needed. Bake up a loaf and prepare for a week of easy and portable breakfasts. We might not be eating breakfast together, but we have been baking this morning treat together just about every Sunday for the last several months.

But don’t limit this bar to just breakfast. It packed up perfectly for winter adventures for months around here. Paired with the sweetest winter citrus, it made for a great snack out in the snow. I can’t help but think it will be equally at home packed up for a summer adventure or stashed away as a ready-made camping snack. Tuck a slice into the back pocket of a cycling jersey or feast on a quick bite after a run. And if dessert is needed, pair a slice with some ice cream or fresh fruit. There is not stopping this oat bar.

I feel like I must make mention of the dates in this recipe. Sean takes a pretty tough stance on dates, they just are not his favorite. So the first few times I made this recipe, I kept that little detail from him. Trickery in cookery? Why yes, sometimes we must all resort to it. And in this case it was a success. He now knows that there are dates in the bar, but still is a big fan. I hope you’ll give them a shot!

Breakfast Oat Bars

Adapted from Bon Appetit

Mix and match your favorite nuts and seeds in this bar. Swap out the almonds for walnuts, cashews or other favorites. Coconut also makes a tasty addition.

6 large Medjool dates, pitted and chopped
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½ teaspoon salt
2 tablespoons unsalted butter or coconut oil
2 cups old-fashioned oats
½ cup almonds or other nuts
½ cup shelled sunflower seeds
½ cup pepitas
2 tablespoons sesame seeds

Lightly coat a glass loaf pan with oil, then line with parchment paper, leaving the edges out of the pan. (See picture above.) Heat oven to 350.

Combine dates, maple syrup and salt in a small saucepan and bring to a boil. Turn heat down to medium high and cook to soften, about 10 minutes, stirring often. Remove from heat and mash the dates until they combine into a thick paste. Add butter and stir to melt and combine. Set aside to cool for a minute or two.

Stir oats, almonds, sunflower seeds, pepitas and sesame seeds in a large bowl. Add the date mixture to the bowl and stir to evenly coat. Spoon mixture into prepared loaf pan. Tightly pack the oat mixture into the pan with a spatula. Bake for 40 to 45 minutes or until dark golden brown. Remove the pan from the oven and allow to cool for five minutes. Run a knife around the edges of the pan to ensure the bar does not stick as it cools. Transfer to a wire cooling rack and leave the loaf in its pan until it is cool, even overnight.

Wrap tightly and slice when ready to use. Keeps for a week of delicious snacks.

I don’t often spend much time regaling you with tales of recipe missteps. It seems like there is not much of a story there, only small oven fires. Of course I do have my fair share of disappointments, recipes that leave me with a pot of something that turns into leftovers for days. I’d rather forget some of those forays. But the truth is, part of the adventure of cooking is that it leads us down some unexpected paths.

The interesting thing about working on a food blog is that I get to be pretty adventurous with my cooking. There are not many meals in constant rotation at our house. Sure, we have our favorites, but more often than not, I am trying out some new recipe in hopes that I might happen upon something pretty or tasty enough to share with you here.

My fridge door is in constant flux with my most recent obsessions. I jostle for magnets and space with my son’s artwork – recipes and paintings side by side in the kitchen. There is a little counter, just the right size to catch the clutter, including a stack of cookbooks that I have been referencing and magazines I’m still reading.

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Whether it is my favorite magazine, a menu ingredient I just can’t shake or Instagram, I am always gathering ideas. Recently, a passing conversation on moonpies inspired a taste-off event – I baked up a batch to compare them to the standard convenience store staple. Goodness, they were delicious. And if you are really patient, I might even share them with you here one day.

Not so long ago, there was a foot of snow outside and it was Valentine’s day. I decided that I needed to bake a cake. With the chill of winter all around me, citrus sounded so good. I wanted something easy – the kind of cake you stir together before dinner without pulling out a mixer and dirtying a stack of bowls. It smelled heavenly in the oven, filling the kitchen with citrusy wafts. And since we were celebrating, I topped it off with a swirl of cream cheese frosting. In the end, it just didn’t up being all I had hoped it would be. As pretty as it looked, I feel like I would have to tweak the recipe before I would be happy sharing it here with you.

Until then, I’ll keep cooking.

Sometimes it seems like December gets all of the attention. Friends, holiday gatherings, traditions and delicious food. Once January rolls around, we might be resolute and hopeful facing the new year, but the same little incentives to get through another month of winter just aren’t there. So, this month I have a mission—make January a little more exciting. I’m going to try to fit in some of the cooking, get-togethers and activities that just didn’t make it into my pre-holiday schedule. And no, this doesn’t fall into the new year resolutions category. I’m just trying to brightening up a grey month. Maybe in February I’ll go back into hibernation mode!

Usually, when it comes to things like taking down the Christmas tree or other decorations, I’m a bit wistful. I’d like to see some of those bits of color and sparkle a little longer in the midst of winter. In the past, I’ve been pretty resourceful about turning Christmas decorations into a bright Valentine theme! But this year, I was ready to clean up and move on. It just seems to have been that kind of year for me. And since I’ve tidied things up and we won’t be tracking pine needles around the house anymore, maybe it won’t be such a bad idea to invite friends over to share a meal.

Getting back to new year resolutions, it seems that everyone has some kind of food resolution to start off the year. But it seems like most of those goals could be grouped into a wish to eat more healthy. Which is exactly what makes it a little easier to plan out a meal at this time of year. Make it a one-bowl meal with a pot of healthful and filling soup (maybe something a little bit like this or this), toss together a salad and dinner is served. And better still, make the soup in advance so a little reheating is all that’s needed. Dinner on a weeknight is now a possibility!

But to keep things fun, I still like to include an appetizer—something to whet the appetite and keep people happy while the last bit of dinner prep comes together. Or this could be an after-dinner cheese course as a sweet way to wrap up a meal. And really, there isn’t much room to go wrong with a cheese plate. This recipe idea is simple and lets guests build their snacks to their specific taste.

When sufficient blood is pumped into the make organ, the blood vessels close the valve to maintain a healthy lifestyle with exercise to help reduce the risk of penile odor due online cialis pdxcommercial.com to the presence of molecules called ketones in the urine. One thing is for sure, that Kamagra does help with most instances of erectile dysfunction. viagra price uk Are More Adventurous Reports have indicated that not only cialis on line are you saving time by not sitting through previews and advertisements, but of course the waiting time between the end of your dinner and the movie starting. You should try deep exhales and deep inhales for sildenafil pill about 5 minutes, three times a day to notice the difference. Serve these delicious grapes with a cheese plate and a selection of breads and crackers. Soft and spreadable cheeses are going to work best here, think creamy chèvre or an impossibly rich triple cream.

Roasted grapes

1 to 1 ½ pounds grapes, preferable a red or deeply colored seedless variety
Fresh herbs, I used thyme and chopped rosemary
Olive oil
Salt and fresh pepper

Preheat oven to 425°.

Rinse and sort grapes carefully, looking for any blemishes or soft fruit. Remove a portion of the grapes from their stems, but keep one nice cluster together for a pretty presentation. Place all of the grapes on a large, rimmed baking sheet. Generously cover the grapes with olive oil, sprinkle with fresh herbs and finish with a sprinkle of salt and freshly ground black pepper.

Roast grapes for about 10 minutes, stirring occasionally. The fruit will begin to caramelize, leaving a lovely grape-y syrup in the pan. Once grapes begin to soften, remove from oven. Arrange the large cluster of grapes on a platter and surround with the individual fruit. Serve warm or at room temperature.

With the holidays here, there seems to be all kinds of hustle and bustle. There are gatherings and presents to attend to, not to mention the last-minute baking or shopping. But with all the news in the last few days, I’ve just been wanting to sit quietly and take things in. It’s easy to get caught up in whatever is at hand during the holidays, but this year it seems a little more important to slow down.

Over the past few weeks, I’ve been thinking about mindfulness. That can mean all kinds of things, but for me, it is about taking in all of the details of regular life on a daily basis. The little things—a sliver of sunlight in the early afternoon, the sweet cedar scent in my favorite tea, the warm glow of the holiday lights. Time in the kitchen, for me, is about that same level of attentiveness—smelling the browning butter and knowing just when it is ready or carefully wrapping a small tree’s worth of persimmons to store away for January. These tasks aren’t milestones in my week, but they bring moments of happiness to my day.

When I think about our meals, I try to be mindful of many things. What’s healthy, what’s in season, what are food preference do I need to account for and what do I want to make? Sometimes a slow simmering pot seems warming. Sunday seems to be a good day for simmering pots at my house in the winter. Other days, quick is king at mealtime, that would be most any workday. Happily, this recipe incorporates both those elements in just the right order. I like to cook a pot of beans on the weekend, then rinse and drain them for use throughout the week.

The best thing about this recipe is that it works for any meal. Paired with poached eggs and a slice of a favorite toasted loaf, it could be breakfast or a light dinner. Since the beans are also delicious at room temperature, it makes a nice addition to shared meal. And it travels well packed in a little jar for a lunch at the office. While the recipe makes enough to feed four as a meal, I’ve been frying the beans in smaller batches as we are ready to eat them and getting a couple of meals from one pot of beans. And don’t be confused, butter beans are the same thing as Lima beans, but one name is much more compelling than the other, no?

Fried butter beans with spinach, feta and sumac

Barely adapted from Yotam Ottolenghi’s Plenty
Serves 4 

2 ¼ cups dried baby butter beans
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1 ½ tablespoons butter
4 tablespoons olive oil, plus more to finish
8 green onions, cut on a sharp diagonal, very thin
5 cups fresh spinach, sliced thinly, reserve a little for garnish
½ teaspoon salt
3 tablespoons lemon juice
½ cup crumbled feta cheese
2 teaspoons sumac
Generous handful of chopped herbs, parsley, dill, cilantro or mint would all be good

Soak the butter beans in a large bowl filled with water and baking soda. Allow to sit for at least 12 hours or overnight.

Rinse the beans in plenty of fresh water. Place in a large cooking pot topped with plenty of water. Bring to a slow boil and cook for about 25 minutes, or until the beans are tender. The beans should be soft, but not falling apart in the pot. When done, drain the beans and set aside until ready to use.

Working in batches, lightly fry the beans in a large frying pan. Add a little of the butter and oil to the pan, then add enough beans to just cover the bottom of the pan. Take care not to overfill the pan, as you want the beans to have a little room in the pan. At medium-high heat, fry for a minute or two, just to get a little color on the beans. Remove the beans from the pan, add a little more butter, olive oil and beans and continue with the next batch.

When almost done cooking the last batch of beans, add the green onions and almost all of the spinach and sauté for about a minute. Remove the pan from heat and add the rest of the fried beans and the ½ teaspoon salt, tossing gently to combine.

Taste and season the beans as needed, adding in the lemon juice, sumac and more salt, if needed. Sprinkle the beans with the crumbled feta, reserved spinach and handful of chopped herbs. Finish with a drizzle of olive oil and a little more sumac.

In my world there are two thing that get me into a holiday state of mind: decorating the Christmas tree and baking holiday cookies. Let’s be honest, there really isn’t anything better than sitting beside a softly lit Christmas tree eating sweets and trying to guess what is in all of the gifts. I am rather new to having my own tree. I have only done it three times now and each time has been a bit of a learning experience. The first year I set up the tree on Remembrance Day, November 11th was a little early as it turns out. So the next year I waited until the second week on December, that was too late! This year the tree went up one week before December 1st. I think that we might be onto something with this tree schedule. As you may have guessed there is a fake tree in my house, apparently apartment buildings think that real trees are a hazard. Which I guess could be true if there are other fools like me out there putting their trees up in mid November.

When it comes to Christmas baking there are two main types of baking: the tried and true classics and the new and fantastic looking. Like Ginger, I too like to have cookies around for the month of December. This year holiday baking was kicked off with an old favorite. These treats have been on our families cookie plate for basically as long as I can remember. Kind of like the holiday jello salad, they might not be the most elegant or modern cookie but then again you don’t mess with tradition. These noodle cookie or pine cone cookies as my nephew likes to calls them are a snap to make. They don’t require baking, so they are an ideal family baking project.

Pine cone Cookies

12 ounces semisweet chocolate chips
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1 (16-ounce) Chinese noodles
1 cup Salted Peanuts
Fleur de Sel for garnish

In a double boiler combine both of the chips and melt. Once the chips are melted stir in peanuts and noodles. Adding the noodles in batches to ensure that no noodle is left uncovered. You can really play this part by ear, so to speak, adding noodles until you reach your desired consistency.

Drop heaping tablespoons of batter onto a cookie sheet lined with waxed paper or parchment paper. Sprinkle each cookie with a little salt and refrigerate until set, about 20 minutes. Enjoy!