what we eat.

pumpkin bread.

Make this for no other reason than the way your house will smell when it's in the oven.  Seriously.  It's a mood-changer.  Dreading Halloween? Make this bread.  Really, Thanksgiving is around the corner and you potentially have to spend it with your awkward-to-be-around family members? Make this bread.  You'll feel better.

And, if you also like things that taste pumpkiny and warm and a little spicy you will love actually eating this bread.

It's super easy to mix together.  It's your basic mix the wet ingredients with the dry and pour it in a loaf pan type of thing.  I added chopped walnuts and a sprinkle of sugar on top of mine before I stuck it in the oven.  I wanted a little crunch.



Pumpkin Bread:
makes one loaf

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 1/2 cups all-purpose flour
1/2 tablespoon baking powder
3/4 teaspoons baking soda
3/4 teaspoons ground cinnamon
3/4 teaspoons ground cloves
3/4 teaspoons ground nutmeg
1/2 of a (16 ounce) can solid pack pumpkin

Cream the sugar and butter.  Add eggs and mix well.  In a separate bowl mix dry ingredients.  Fold into wet ingredients.  Mix in pumpkin. Pour into a greased loaf pan.  Bake at 350 for about an hour.

slow cooker coconut chicken curry.

There's something about having dinner already cooking away at noon on a Wednesday that kinda puts a (extremely dorky) spring in my step.  This happened to me last week and it was very satisfying.

This recipe was ridiculously easy to throw together. There I was standing in my kitchen fully anticipating a part 2 or 3 of the process when all the sudden that was it.  It took maybe 5 minutes.  I think I even said out loud, "Oh my gosh, that's it."  And I don't usually talk (out loud) to myself.

Maybe you all should double or tripple this, invite your friends over on Halloween and make everyone really happy before the little ones head out to trick or treat.

Slow Cooker Coconut Chicken Curry:
I tweaked this recipe over here.

2 lbs. boneless, skinless chicken breast, cut in large cubes
1 medium onion, peeled and halved
3 garlic cloves, peeled
1 can (156ml) tomato paste
1 can light coconut milk
1.5 tsp salt
1 Tbsp Garam Masala
1 Tbsp Curry powder
1 small red pepper, seeded and coarsely chopped
1 to 2 dry whole red chili pepper (optional, for those who like their curry on the burning side)
chopped basil for garnish
chopped cilantro for garnish

For thickening: 1.5 Tbsp cornstarch dissolved in 2 Tbsp water

Here's what you do:

Place chicken inside slow cooker. Place all the rest of the ingredients (except the chili peppers, cornstarch and water) in a food processor bowl and process together until the mix is smooth(ish). Pour sauce mix on top of the chicken, mix well, add hot peppers if using any, then close the lid. Cook on low for 6 hours.

An hour before serving, mix together water and cornstarch until the cornstarch is completely disolved. Add to the chicken curry and mix well. Place the lid back on for the rest of the cooking time.

chocolate peanut butter cookies.

Ok people, listen up.  These cookies are no joke.  Usually, around here, we eat-sleep-breathe these cookies.  But then Molly went and wrote about this peanut butter version and I haven't been able to stop thinking about them.

They are absolutely in the treat category.  Sweet, salty and studded with chocolate.  Totally buttery.  Seriously good.

By the way. Someone come clean my kitchen.

Chocolate Peanut Butter Cookies
from Orangette but tweaked a little with notes.

The measurments below make a truckload of dough.  Not a bad problem to have, but if you want a sort of normal amount go ahead and cut these numbers in half:
2 cups plus one tsp. pastry flour
1 tsp. baking soda
1 Tablesp. plus 1 tsp. kosher salt (you may have just gasped. I know. But somehow all that salt works.  If you're too nervous, dial it back a little. They will still be delish.)
2 sticks unsalted butter, at room temp.
1 1/4 cup brown sugar
3/4 cup plus 2.5 Tablesp. white sugar
2 eggs
1 1/2 cup natural salted peanut butter (I use the natural kind that needs to be stirred.  Try to avoid the brands that have more than a couple ingredients.  It should be close to peanuts and salt and that's it.)
2 tsp. vanilla extract
3/4 cup semi sweet chocolate chips (her recipe calls for milk chocolate which I would have used but I didn't have it. My hunch is both are very good options.)

Preheat oven to 350. Line a baking sheet with parchment.  In a bowl combine the flour, baking soda and salt. Whisk to combine.  In the bowl of a mixer beat (with the paddle attachment) the butter and the sugars until fluffy.  Add the eggs one at a time beating well after each addition.  Add the peanut butter and vanilla and beat on medium speed until well combined.  Add the dry ingredients in three batches mixing on low speed.  At the this point there is flour all over my kitchen no matter what. just saying.  Add the chocolate.

Bake for 15-18 min. Mine needed the full 18 min.  They will firm up as the cool.

locals post: jack creek farms.

Jack Creek Farm in Templeton is such a happy place.  Apparently it is also a pretty well kept secret because when we pulled up this past Saturday there was a place to park (!).  And room to walk around!  And I wasn't worried I might lose a child in the masses that are usually at most pumpkin patch-type places this time of year.This family run operation is much more than a venue for pumpkins.  From the pomegranate/apple cider slushies to the farm animals to the farm's location in the middle of a winery jack-pot on Hwy 46 west, it really does feel like there is a little something for everyone.

So get in the car and head over there!  Buy your kid a pumpkin.  Or leave them at home and fold Jack Creek Farms into your day of wine tasting.  Either way it's a solid way to spend a few relaxing hours enjoying the charm of this season.

zucchini pancakes.

I bought some zucchini last week and I'm still trying to get through it all.  Turns out a little zucchini goes a long way.  Problem is zucchini on it's own doesn't excite me.  I originally bought it to make bread. Then I put some in oatmeal cookies.  Then a meatloaf (so good!).  And now this brilliant recipe I was inspired by over here.

We had these for dinner last night and they were fantastic!  Plus, pancakes for dinner?  Totally exciting.

Sweet Zucchini Pancakes
serves 4-6 people: we had ours with some pancetta crisped up and maple syrup.

• 1 cups All-purpose Flour
• 6 Tablespoons Sugar
• 2 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 2 whole Egg
• 1 cups Greek Yogurt (nonfat Is Fine)
• 4 Tablespoons Melted Butter
• 2 whole Zucchini, Grated

 Mix dry ingredients in big bowl.  Mix wet ingredients separately and then gently fold into the dry ingredients.  Using a 1/4 cup, scoop batter onto greased skillet and cook on one side until brown.  Flip and finish cooking.

 

locals post: Meze Monday.

 
 

If you're local to San Luis Obispo county, or planning to visit sometime soon, you really should stop by Meze for a glass of wine and a little bite.  I love this place!  Pronounced mey-zay, this cafe and gourmet market has been a regular hangout for me and a couple friends for the past few months. The best.

We got together this past Monday and were super excited to hear about Meze Monday--their weekly special where you get a glass of wine paired with your choice of snack for only 8 bucks.  Kinda thrilling.  I picked the "cheese snack" and a glass of a New Zealand sav blanc.  (sorry, can't remember which one.)  When I asked our server about the cheese she said their cheese guy whips up something special and it's always a surprise.  They have a cheese guy!  What came on my plate was a beautiful little stack of semi hard cheese (sorry again, can't remember the name--I was totally caught up in the moment) crostini, dried apricot and a honey drizzle. 

I felt known.

So if you're around on a Monday night, go check it out.  The location is special. The service is helpful.  And soon you'll be looking forward to your Monday Meze "snack."  Oh, and grab some close friends and make it a regular thing.  It will change your life when you aren't looking.

 
 
 
 

salmon cakes w. mango

I read this quote from Michael Pollan a few days ago and it has stuck with me:

"...yeah, for most North Americans it is hard. We’ve been sort of taught by the culture to eat until you’re stuffed. The French say: “Je n’ai plus faim” – I have no more hunger. Ask yourself, before you take that bite, is my hunger gone?"

I love this as a way to think about food and how we eat.  It's eating for a totally different and very specific reason and would absolutely require a shedding of our food baggage: the stuff that allows us to eat too much or the wrong things.  Or too much of the wrong things.  Or even, too much of the right things!  We all have food baggage.  One form of this baggage could be as simple as not being mindful when you eat.  Who has time to actually think about the food they're eating?  Ha.  I am from the generation that grew up sitting at the dinner table (for hours some nights) until my plate was finished.  It didn't matter if I was full, or didn't care for the food in front of me, you don't waste food.  My husband thinks it's funny even to this day when I leave a few bites on my plate.  It's as if he's saying, "Really, you can't just finish that last bite or two?" He's from the same generation.

 
 
What would happen if I challenged myself to eat only until I have no more hunger, instead of until the food is gone?  My fear, as someone who loves and gets excited about food, is that I might miss out and a really great food experience.  What if I'm not excatly hungry but it tastes really, really good? What if it's salmon cake night, Mr. Pollan? 

 
 
 
 
So I've decided to re-learn what it means to feel hungry.  To slow down and pay attention to my baggage.  I love a challenge!  Plus I have a hunch the food will start to even taste better.  I'll report back soon.

Salmon Cakes w. Mango.

Please make these!  It's fitting that I'm posting this recipe in the face of these food and consumption questions because, whoa, these are hard for me to stop eating once I start. They.are.so.good.  I've made them for years without the mango and then the other night I felt like a mega-genius when I decided to add it in.  Mega.

Here are some loose measurements to serve about 4 people:
1 lb. salmon (do your best here in terms of quality: shoot for wild sustainably farmed if you can swing it.  Pollan would be proud of you)
1/3 cup diced red bell pepper (make the dice kinda small)
1/3 cup chopped green onion
1/2 cup diced mango
1/2 cup panko breadcrumbs
1/4 cup mayo
2 Tablespoons dill relish
a squeeze of fresh lemon juice
salt and pepper

I find that the easiest way to cook your salmon is in a 350 oven on a piece of foil for about 15 min.  Salt and pepper, a little olive oil, some lemon slices and you're good.  Once the salmon is cooked let it cool completely and then cut it up with a couple forks and throw it in a big mixing bowl. Add everything else into the bowl and mix until combined.  Form the patties (I usually shoot for the size of my palm) and refrigerate for a few minutes.

Heat some olive oil in a skillet (cast iron works great here).  Brown cakes on each side--a few min for each side.  Keep warm in a low oven. Serve with brown rice and something green.  Wait! Don't forget the tarter sauce! Use your favorite or make your own.  I am happy as a clam with the Trader Joes brand. It has a nice kick.

 

cinnamon carrot muffins.

 

These muffins are the perfect scratch-solution when you get that I-need-to-bake-something-today itch. This doesn't happen to me very often, but it did this morning and thankfully I had a bag of carrots in the fridge.

 

Santa gave me this mini ice cream scoop last Christmas and it might be my favorite unnecessary kitchen tool! It makes muffin and cookie scooping quick, easy, non-drippy AND all your muffins turn out the same size.  Totally exciting in my world.

 

I should mention that if you're in the mood for a sweet bite, these muffins aren't really your type. If you give them a chance though, I think they'll win you over.  I had all the ingredients, mixed them together in ONE bowl, and was eating one 28 minutes later.

Cinnamon Carrot Muffins
from Whole Living mag April 2011

3/4 cup all purpose flour
1/2 cup whole wheat flour
2 Tbsp wheat germ (I didn't have this so I just added a little more whole wheat flour.)
1 tsp gound cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/3 cup vegetable oil
1/3 cup buttermilk (I usually have buttermilk in my fridge 0% of the time so regular milk mixed with a little white vinegar is a great substitute.)
2 large eggs
3/4 cup light brown sugar
2 cups finely grated carrots (4-5 carrots)

Preheat oven to 350. Line a standard muffin tin with paper cups. Whisk flours, wheat germ, cinnamon, baking powder, baking soda, and salt in a bowl.  Whisk remaining ingredients in a separate bowl (I just put the wet ingredients right on top of the dry ones in the same bowl!) Fold everything together until just combined. Spoon batter into cups. Bake until toothpick comes out clean, about 22 min.

sunday pot roast.

 
 
Can you make pot roast look a little prettier if you put it on a big beautiful white platter? No, not really.  A 3 pound chuck roast never comes to a party looking her best. She has other strengths. Cook her in a dutch oven for 3 or 4 hours and she tastes close to flawless.  Add a side of mashed potatoes and good friends and it's a perfect Sunday.

Recipe:

This entire meal is straight from the life of the Pioneer Woman who is obviously doing some things right.  I can say enough how easy this was to throw together and stick in the oven.  The result is extremely satisfying.

Ingredients

• 1 whole (4 To 5 Pounds) Chuck Roast (i used a 3 pounder and fed 4 adults, 3 kids and had some left over)
• 2 Tablespoons Olive Oil
• 2 whole Onions
• 6 whole Carrots (Up To 8 Carrots)
• Salt To Taste
• Pepper To Taste
• 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
• 2 cups To 3 Cups Beef Stock
• 3 sprigs Fresh Thyme, or more to taste
• 3 sprigs Fresh Rosemary, or more to taste

Preparation Instructions

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.