Cinnamon-Apple Crepes - Side Challenge #10

So for those of you who have been keeping track, this is actually the sixth recipe from Moosewood Restaurant Low-Fat favorites, when I only required myself to try five before making a decision. But as I flipped through the cookbook, marking on a post-it the recipes I wanted to try, six jumped out at me, so I decided to consider the sixth as extra-credit. These are very reminiscent of ¨roll-ups¨, a favorite breakfast dish in our best-friends' household.

While Trent and I both agreed that these were quite tasty, the whole process was so frustrating that by the end of it I felt a bit pitiful and petulant (though the sadness lifted after a sailing/kayaking trip to Eagle Harbor). At the same time, I am considering making a savory crepe recipe from the same cookbook to use up some of the additional evaporated milk, so maybe it wasn't that traumatic. Next time, I will start out using more oil than called for to avoid the sticking-to-the-pan problem that drove me so batty.

Cinnamon-Apple Crepes

Crepes

• 3/4 c. flour
• 1/2 t. salt
• 1/2 t. baking powder
• 1 whole egg
• 2 egg whites
• 1 c. evaporated skimmed milk
• 1/4 t. pure vanilla extract

Filling

• 1 1/2 c. low-fat cottage cheese (if you oprefer, you can omit this and increase the amount of grated apple to 3 c. - that's what I did)
• 1 to 2 T. sugar
• 1 t. freshly grated lemon peel
• 1/4 t. salt
• 1 1/2 c. peeled and grated apple, firmly packed (1 large apple)
• 1/2 t. cinnamon

Sift together the flour, salt and baking powder. In a blender or food processor, whirl the dry ingredients with the egg, egg whites, evaporated skimmed milk, and vanilla for about 30 seconds until well blended. If necessary, stop once and scrape the sides of the blender or processor with a rubber spatula.

Heat a nonstick 8-inch skillet or crepe pan on medium-high heat. Ladle about 1/8 c. of the batter into the skillet - use just enough to thinly coat the bottom of the pan. Tilt the pan in all directions to spread the batter evenly. Cook each crepe until the underside is slightly browned and the top looks dry, 1/2 to 1 minute. Lift the edge of the crepe with a spatula, take hold of it with the fingertips of both hands (being careful not to burn yourself), flip it over in one fluid motion, and cook the other side for 15 to 20 seconds, or until just light brown. Remove the crepe to a platter.

Continue making crepes and stacking them on a platter until no batter is left. The cooked crepes wont stick together. If, however, the crepe batter begins to stick to the cooking pan, try using a light coating of cooking spray. Fill and bake immediately, or freeze for future use.

Preheat oven to 350.

In a food processor or blender, puree the cottage cheese, sugar, lemon peel, and salt until very smooth. Transfer the puree to a bowl and thoroughly mix in the grated apple and cinnamon. 

Place about 3 T. of the filling on the lower half of each crepe, roll it up, and lay it, seam side down, on a baking dish prepared with cooking spray. Cover and bake for about 15 minutes, until hot.

I made half of a recipe (which meant skipping the egg white and just using one egg), as this claims to serve 5 or 6.

Tunisian Potato Turnovers - Side Challenge #9

My favorite recipe out of the Moosewood Low-fat Favorites cookbook yet - but so frustrating, I may never make it again! I probably only have myself to blame. I forgot that I needed to thaw the filo ahead of time, so as I took it out of the freezer, I let it rest next to the burner as I boiled the potatoes for the rest of the recipe. The filo sheets were then difficult to pull apart and tried to flake away as I folded them in triangles that were supposed to resemble a folded flag (bringing back flashbacks from flag ceremonies at Girl Scout Day Camp at Camp Long), but without the desired crisp corners. I was pleased that I had decided to make only a half recipe, as any more filo filling and folding might have driven me to madness. I served these along with dal, rice and nan.

Tunisian Potato Turnovers

• 2 c. peeled and cubed potatoes
• 2 c. peeled and cubed sweet potatoes
• 4 garlic cloves, minced or pressed
• 3 T. plain nonfat yogurt
• 2 T. minced scallions
• 1 t. ground caraway
• 1 t. ground coriander
• 1/8 to 1/4 t. cayenne
• 1 to 2 T. fresh lemon juice
• 1/2 t. salt, or more to taste
• 12 sheets filo pastry, each about 12 x 17 inches
• 3 T. olive oil (I needed more for my layers, though perhaps you're more dexterous than I)
• whole caraway seeds (optional)

Preheat oven to 400.

Cook potatoes, sweet potatoes and garlic in water to cover until tender, 15 to 20 minutes. Drain the potatoes and thoroughly mash them by hand with the yogurt, scallions, caraway, coriander, cumin, cayenne, lemon juice, and salt until very smooth. Add more salt to taste.

Prepare a baking sheet with a light coating of oil or cooking spray or use one with nonstick coating. Set it aside near your work area.

Place the filling, filo, oil a pastry brush, and a clean damp towel on the counter within easy reach. Unfold the stack of filo and in one smooth motion, remove a sheet and place it flat on the counter top with one of the short sides nearest you. Brush it lightly with olive oil. Working quickly, add a second and then a third sheet, oiling each lightly. Cover the remaining stack of filo with the damp towel as you work to preent it from drying out and becoming brittle.

Cut lengthwise through the three oiled sheets to make four strips. Place 2 rounded tablespoons of filling on each strip, one near the bottom and one about a third of the way up. With a table knife or the back of a spoon, spread the filling to thinly cover the bottom half of each strip. Fold the lower left corner up and over diagonally so that the bottom edge is aligned with the right side. Fold straight up and then to the left. Continue to fold as you would a flag to make a small triangle pastry. Place each triangle on the baking sheet. 

Repeat 3 more times until all of the filo and filling has been used and you have 16 turnovers. Brush the tops with any remaining oil and sprinkle them with whole caraway seeds, if desired.

Bake for 15 to 20 minutes, until puffed and golden. The turnovers should be served soon after removing them from the oven because the pastry loses its crispness as it sits.

Meatless Monday - Middle Eastern Chickpeas with Spinach - Side Challenge #8

Another recipe courtesy of Moosewood Restaurant Low-Fat Favorites. The more of these I make, the more I realize that if I prepare them again, I will halve the spices. As with others from this cookbook, I found the cumin/coriander combination to be a bit harsh - and I adore those two spices. My favorite part of the recipe was the yogurt-mint sauce, which felt refreshing. They recommend serving it with pita, couscous, rice or a bed of orzo garnished with mint sprigs.

Middle Eastern Chickpeas with Spinach

Sauce

• 2/3 c. plain nonfat yogurt
• 1 small garlic clove, minced or pressed
• 1 t. chopped fresh mint (1/2 t. dried)
• dash of salt

Beans

• 1 medium onion, chopped
• 2 t. olive oil
• 1 red bell pepper, seeded and cubed
• 2 t. ground coriander
• 1 t. ground cumin
• pinch of saffron
• 1 1/2 c. canned chickpeas, with liquid reserved (16 oz. can)
• 10 ounces spinach, rinsed, stemmed, and coarsely chopped
• 2 T. fresh lemon juice
• salt and ground black pepper to taste

Combine the sauce ingredients in a bowl and set aside to blend flavors.

In a skillet, saute the onions in the oil on medium heat until softened, about 6-8 minutes. Add the bell pepper and spices and continue to saute for another 2 or 3 minutes, stirring often. Stir in the chickpeas and 1/4 c. of their liquid and simmer for about 5 minutes, until the peppers are just tender, adding more of the reserved chickpea liquid if necessary. Add the spinach and cook, stirring often, for 2 or 3 minutes, until the spinahc is bright and wilted. Stir in the lemon juice and add salt and pepper.

Pelican Pete's Oreo Cheesecake - Recipe #91

Trent and I recently celebrated our tenth wedding anniversary. We were married on a boat in Lake Union long before either of us knew that sailing would be in our lives in the future. Some of the wedding ceremony pictures show a race of San Juan sailboats (sister boats to Rock Lobster, though a different size). After we exchanged rings and kissed, we (and the guests) were whisked away for a three-hour tour past the houseboats from Sleeping in Seattle and on to the mansions of Microsoft millionaires. My childhood friends sang ¨Going to the Chapel¨, my younger brother dj-ed, we drank Muscadet (wine made by Trent's French relatives) and fed each other cheesecake - we had chosen an assortment - as we both agreed that nobody really likes wedding cake.

So what better way to celebrate a milestone anniversary than a visit to a new-to-us restaurant (mkt., where we shared small plates of nettle-goat cheese fritters, beet and miner's lettuce salad, lamb and gnocchi and seared scallops, smoked manilla clams, fennel and carrots in a thyme butter sauce, sipped barrel cocktails, wine and a port from the year we met) and a cheesecake. This recipe is spotted with chocolate and was printed out from the Everett Herald in February 2004 as a birthday cake for Trent. Because we remembered the decadence from the past eatings, we skipped the addition of the Oreo and whipped cream on top of each slice. While there is a lengthy prep time (I actually remembered this time around that it needs to chill in the refrigerator for at least 4 hours before putting on the chocolate ganache and then another 30 minutes after and prepped it the day before our anniversary), it does not require any baking - a plus in my book, as I'm always nervous that the water bath will seep into the springform pan and ruin the dessert.

Depending on how you obtain your chocolate cookie crumbs, this can be either a cathartic or traumatic experience. I found myself pulverizing chocolate Teddy Grahams with my fists and a rolling pin thinking ¨oh, the humanity¨, though perhaps it should have been, ¨oh, the ursinity¨!

Pelican Pete's Oreo Cheesecake

• 1 1/4 c. chocolate cookie crumbs
• 3-4 T. butter, melted
• 2 c. whipping cream, divided
• 3 packages (8 oz. each) cream cheese, softened
• 1 c. granulated sugar
• 34 Oreo cookies, divided
• 4 oz. (4 squares) semi-sweet chocolate
• 1/2 t. vanilla
• Whipped cream for garnish

For crust, combine cookie crumbs and melted butter; press into bottom of 9- or 10-inch springform pan. Place crust in freezer while preparing filling.

Whip 1 1/2 c. of the whipping cream until stiff peaks form; place in refrigerator until ready to use.

With electric beater, food processor or by hand, whip cream cheese until smooth. Add sugar and blend thoroughly. Coarsely chop 24 cookies and fold into cream cheese mixture. Fold in whipped cream. Turn filling into frozen cookie crust, spreading evenly to edges of pan, smoothing top.

Cover and refrigerate 4 hours or overnight. Loosen cheesecake from pan by running knife around edges, making sure to include crust. Release sides of pan.

Melt chocolate in saucepan over low heat, stirring constantly (I did the double boiler method, boiling water beneath a bowl containing the chocolate - less danger of burning that way). Remove from heat and allow to cool slightly. Whisk in remaining whipping cream and vanilla. Glaze top and sides of cheesecake with chocolate mixture; place in refrigerator until glaze hardens, about 30 minutes.

To serve, cut cheesecake into 10 pieces. Top each piece with whipped cream and garnish with a cookie arranged upright in the whipped cream.

(re)Deconstructed Vietnamese Ba'hn M'i Salad Sandwiches - Recipe #90

I follow a number of vegan bloggers. One of my favorites (until she switched over to Facebook posting only) was Happy Healthy Long Life written by a medical librarian. Her recipes are no-oil added vegan ones, though sometimes I have the bad habit of adding the meat back in. While I've made most of this recipe numerous times, this was the first time that I actually did the vegan option instead of just adding BBQ pork. The regular recipe gained Trent-approval (as well as my own, though it was better the first time than as lunch the next day - I think that was due to an after-taste in the soy crumbles which was not present when they were still hot and smothered in sauce and veggies). We also really do like bread, so instead of deconstructing these, we did serve the toppings on a baguette.

Deconstructed Vietnamese Ba'hn M'i Salad Sandwiches

• 8 oz. of seitan (ground crumble style) or extra-firm tofu, pressed & thinly sliced or soy crumbles or thinly sliced baked tofu (or use BBQ pork for the non-vegan version)
• 2 cloves garlic, minced
• 1 1/2 t. grated fresh ginger
• 3 T. soy sauce, divided
• 2 T. hoisin sauce
• 2 t. sriracha
• 1 t. sugar (I always omit this - hoisin sauce is sweet enough for me as it is)
• 2 T. seasoned or plain rice wine vinegar
• 3 t. finely shredded cabbage
• 1 lg. carrot, shredded
• 1/2 English cucumber, peeled & chopped
• 1 c. fresh cilantro leaves
• 1/4 c. minced green onions
• 1/2 baguette, cut in half & sliced into 4 serving slices.

Preheat large skillet over medium heat. Add 2 T. vegetable broth or water to keep protein from sticking (note: skip this step if you are using pork). Add seitan or other option and cook until browned on both sides, about 4 minutes or less per side. Add small amounts of additional broth or water to deglaze pan and prevent sticking as needed.

Add garlic and ginger and cook until fragrant, 1 minute longer. Splash with 1 T. of the soy sauce. Set aside and cool.

In small bowl, combine remaining soy sauce with the hoisin, sriracha, sugar and vinegar, stirring well to blend. Set aside.

Spread shredded cabbage on a large platter, sprinkle evenly with vegetables. Arrange seitan on the top.

Serve with sliced baguettes and pass the dressing to spoon on top of the salad. It's a bit messy no matter how you eat it!

Thursday Thought

¨I have only two remedies for weariness: one is change and the other is relaxation.¨

Eleanor Roosevelt, You Learn By Living

Through a series of unusual scheduling circumstances, I found myself going into my workplace ten days in a row (not necessarily for full days, but still...). By the end of the 9th day, I realized that, much as I love my job, that pattern is not sustainable if I want to keep my patience and cheery demeanor. After the tenth day, I spent two days at the Washington Library Association Annual Conference, where I connected with a number of inspiring library folk, who were passionate about service to youth and under-served populations. The change in location and people lifted my spirits and helped some of my weariness disappear.

I followed up the conference with two full, beautiful weekend days where I had breakfast at the Portage Bay Cafe with two forever friends and their infant sons, kayaked upwind from South Lake Union Park to Ivar's Salmon House in an only partially-inflated kayak (Trent was a sweetheart and switched boats on the return voyage), sang in the choir, sat on the beach at Lincoln Park to celebrate the life of a lost friend, cooked a Recipe Challenge meal and went to a meeting about our Tanzania trip. Hmm... doesn't actually sound that much like relaxation, but I started the week with energy and my sanity intact.

Spinach, Mushroom and Feta Quiche (Side Challenge #7)

Mmm... I love a quiche for breakfast, lunch or dinner, but I rarely take the time to make a pie crust. While this recipe (from Food to Live By) also gives instructions for a store-bought pie crust, I opted to make the savory pie crust from scratch. It was obviously meant to be, as one of our neighbors, who lives a block away and also moors a sailboat at our dock, knocked on the door bearing fresh rosemary. (Quick tangent - I realized how guarded I am - she had to ask to come in, rather than me immediately inviting her, mostly because the living room didn't feel ¨company-ready¨. But I digress...)

This meal takes planning, especially if you are making the crust from scratch, but it was well worth it.

Spinach, Mushroom and Feta Quiche

• 1 savory pie crust (see below) or 1 store-bought 9-inch pie crust
• 3 T olive oil
• 8 oz. white or cremini mushrooms cut into 1/4-inch slices (about 2 cups)
• 1 large yellow onion, diced (about 1 c.)
• 1/2 t salt
• 5 oz. baby spinach
• 3 large eggs
• 1 c. half and half
• freshly ground black pepper
• 7 oz. feta cheese, crumbled (1 1/4 c.)

Roll out the pie crust dough into an 11-inch circle and place in a 9-inch pie plate, patting to fit. Trim dough with kitchen scissors, leaving a 3/4-inch overhang. Fold edge under to form a double layer and crimp or flute the crust around the edge of the pie plate. Pierce the pie crust all over with a fork. Place in freezer for 30 minutes.

Position a rack in the lower third of the oven and set a rimmed baking sheet on the rack. Preheat oven to 375.

Heat oil in a large skillet (preferably non-stick), over medium heat. Add mushrooms, onion, and salt. Cook, stirring occasionally, until the vegetables are soft and golden, 8 to 10 minutes.

Add the spinach and stir until it wilts, 2 to 4 minutes.

Place eggs and half and half in a small bowl, season with pepper to taste and whisk to combine.

Spoon spinach mixture over the bottom of the chilled pie crust and sprinkle the feta on top. Pour egg mixture into the crust.

Place the quiche on the baking sheet in the oven and bake until puffed and golden, 40 to 50 minutes. Remove from oven and let it cool on a wire rack for 10 minutes. Cut into wedges and serve warm or at room temperature. 

For the crust: 

• 1/4 c. fresh chopped herbs
• 1 1/2 c. flour, plus more for rolling out dough
• 1/2 t salt
• 6 T (3/4 stick) cold, unsalted butter, cut into 1/2-inch pieces
• 3 T cold, solid shortening, cut into small pieces
• 3 T ice water, or more as needed

Place herbs in a food processor and pulse briefly to mince. Add remaining ingredients (except for water) and pulse until the mixture looks like coarse meal.

With the machine running, add water and process to combine, about 5 seconds. When the dough forms a ball, it is ready. If not moist enough, add an additional tablespoon of water and process briefly.

Turn dough out onto a large piece of plastic wrap and form it into a flat disk, patting it just enough to hold it together. Wrap tightly in plastic wrap and refrigerate it for at least 30 minutes or up to 3 days.

Remove dough from refrigerator and unwrap. If it was refrigerated for more than 1 hour, let it sit at room temperature for 10 minutes to soften slightly. Lightly dust a work surface and rolling pin with flour. Roll dough into a round about 1/8-inch thick and 2 inches larger than the pie plate.

Fold dough in half or drape over rolling pin and transfer it to the pie plate. Press dough firmly into plate and brush off any excess flour. If their are holes or cracks, patch with small bits of the overhanging dough. Trim with a pair of kitchen scissors, leaving a 3/4-inch overhang. Fold edge under to form a double layer and crimp or flute it.

Foggy Day Chili (Side Challenge #6)

Well, the return of the rain after days of glorious sun screams out for comfort food. This chili from the Food to Live by cookbook certainly fits the bill. Actually, this cookbook is really earning its keep. Every recipe so far has been a keeper. I served this with cornbread and it was delish.

Foggy Day Chili

• 2 T oil
• 1 yellow onion, cut into 1/4-inch dice (about 3/4 c.)
• 1 T minced garlic
• 1 1/2 lb. lean ground beef
• 1 T ground cumin
• 1 T chili powder
• 2 t dried oregano
• 1 can (15 oz.) black beans, undrained
• 1 can (15 oz.) pinto beans, undrained
• 1 can (28 oz.) crushed or diced tomatoes with their juices
• 1 t salt or more to taste
• freshly ground black pepper
• dried red pepper flakes (opt.)
• grated cheddar cheese (opt.)
• sour cream (opt.)

Heat oil in large, heavy pot over medium-low heat. Add onion and cook 5 minutes. Add garlic and cook until onion and garlic are soft, but not browned (about 1 min. more). Add beef.

Increase heat to medium-high and add cumin, chili powder, and oregano. Cook, stirring frequently, until eat is browned and cooked through, about 7 minutes.

Add beans and tomatoes with their liquids and bring to a boil. Reduce heat to low, cover and simmer, gently stirring occasionally until thickened, about 45 minutes.

Add salt, then taste for seasoning, adding black pepper and red pepper flakes to taste.

While I frequently make chili in the slow cooker, this was even more flavorful.

Thumb-print Cookies - Recipe #89

I just can't get away from cookie baking. One of the young women at my branch just got a temporary promotion, so I decided to bring in a batch of Thumb-print cookies to celebrate. Unfortunately, it was on the same day that one of our customers brought in a dozen cupcakes for us. Both did eventually get consumed. I started telling one of our pages about the Recipe Challenge and how some of the recipes have been recycled, and she responded, ¨oh you should definitely keep this one¨. This is another one from Trent's mom and it is fairly similar to Modie's icebox cookies. I had apricot jam on hand, so that was what I used, but other flavors would be just as good.

Thumb-print Cookies

• 1 stick butter
• 1/2 c. brown sugar
• 1 c. flour
• 1 egg, separated
• 1/2 t. vanilla
• chopped nuts

Cream butter and sugar, then add egg yolk and vanilla, mixing well. Mix in flour. Form nut sized balls and roll in 1 slightly beaten egg white, then in chopped nuts. Bake on greased cookie sheet for 5 min. at 375. Make a thumb print indentation in the center of each cookie and bake 8 minutes longer. When cool, fill indentation with powdered sugar icing or jam.

Thursday Thought

We breathe in the same air

We bask in the same sun

We sleep under the same moon

And the rain that falls on the ground

It's the same anywhere you go

...

And even though we live

In different parts of the world

We all began the same way

And even though we believe

In different things

Somehow we're the same

Cause we laugh and we cry

We dream and we hope

We fall down and we rise

...

Excerpt from Anywhere by Naomi Wachira

In preparation for the Tanzania trip, I've been thinking about cultural differences and what to expect when we travel. I'm excited to taste new foods and talk to people with very different family backgrounds. I am convinced though, that if libraries have taught me anything it is that people from vastly dis-similar backgrounds fundamentally desire the same things - family, security, love and recognition.

Modie's Icebox Cookies - Recipe #88

What do you bring to a rib contest/birthday party when you've got no time to make ribs, but you don't want to come empty-handed? A dessert from the Recipe Challenge, of course - though in this case there was so much food that many of these cookies went home untouched (well, uneaten - I can't guarantee untouched since there were a number of small children at the party). However, I brought some to work the next day and left some for Trent. When I went to take my afternoon break, I thought perhaps I'd have a cookie, but they had all disappeared. Only two remained when I returned home, but that is perhaps for the best...

Modie's Icebox Cookies

• 1 c. brown sugar, packed
• 1 c. shortening or butter
• 2 large eggs
• 3 1/2 c. flour
• 1 c. chopped pecans
• 1 t. soda
• 1 t. baking powder
• 1 1/2 t. vanilla
• dash salt

Cream sugar and shortening. Add eggs and beat well. Mix in dry ingredients, then nuts. Form into rolls about 2¨ in diameter. Wrap in wax paper or plastic wrap and chill. Can be frozen at this stage. Slice and bake at 325 degrees for 8 minutes or until lightly brown.

This recipe was a favorite of Modie, Trent's great-grandmother.

Chinese Noodle Salad - Recipe #87

I came so close to recycling this recipe when I looked over the ingredients and remembered that it calls for ramen noodles. And after deciding to keep it, I was sure that I would never be able to make it properly, as I couldn't find Napa cabbage at the grocery store. A quick internet search yielded that green or purple cabbages were not proper substitutes, but perhaps bok choy (another ingredient that I had hunted down with no luck - probably due to the season) would work. Finally, when walking down the produce aisle at my local QFC, I noticed Napa cabbage, so quickly snatched it up in case there actually is some sort of shortage.

My perseverance paid off. This will have to be a guilty pleasure, though I did cut the butter in half and prepared only 1/4 of the dressing, drastically cutting the calories and fat. I served this with pressed pork sandwiches (using leftover tenderloin) the first night and then as a side and then the main star of lunch the next two days.

This recipe is from my Aunt Rita, but it is labeled from her as being Aunt Joyce's (not sure if she is my aunt's aunt or if it is just a part of the name of the recipe).

Chinese Noodle Salad

• 1 log head Napa Cabbage (Chinese) chopped fine
• 5 diced green onions (tops also)
• 2 pkg ramen noodles (discard flavor package) - broken into small pieces
• 1/2 c. sesame seeds
• 1 small package slivered or sliced almonds
• 1/4 c. butter (original called for 1/2 c.)

chop cabbage and onions together the night before or same day. Needs to set to mix flavor... the longer the better.

Chill.

Brown crumbled noodles, sesame seeds and almonds in butter until brown. Drain on paper towels. Cool several hours. Keep at room temperature.

Salad dressing (original called for 4 times this amount)

• 1/4 c. oil
• 1/2 t. soy sauce
• 1/4 c. sugar
• 2 T. vinegar

Blend until sugar is dissolved and oil blends in. Mix together with other ingredients 20 minutes before serving.

Meatless Monday - Curried Potato Cabbage Roll-ups (Side Challenge #5)

Another Indian-spiced offering from Moosewood Restaurant Low-fat Favorites. So far, this has been my favorite of the bunch, as the spices seemed a bit less harsh. On Mondays, I often work late, so when I made this, I prepped everything in the morning and had Trent pop it in the oven a bit before I arrived home. Conveniently, this used up the remainder of the tortillas I had purchased for the Sweet Potato Black Bean Burritos.

Curried Potato Cabbage Roll-ups

Serves 2 as a main dish, 4 as an appetizer

• 1 c. diced onions
• 1/2 t. vegetable oil
• 1 garlic clove, minced or pressed
• 1 small green chile, minced, seeds removed
• 1/2 t. ground cinnamon
• 1/2 t. ground dried mustard
• 1/2 t. turmeric
• 1/4 t. ground cardamom
• 2 c. chopped cabbage
• 1/2 c. water
• 2 c. cubed potatoes (1/2 inch cubes)
• 1 c. cooked chickpeas (11-oz. can, drained)
• salt to taste
• 4 eight-inch flour tortillas

Preheat oven to 350.

In a saucepan, saute the onions in the oil on medium heat for 2 or 3 minutes. Add the garlic, spices, cabbage and 1/4 c. of the water. Cover and cook for 5 minutes, stirring occasionally. Add the rest of the water and the potatoes, cover, and simmer, stirring now and then, until the vegetables are tender, about 10 minutes. Stir in the chickpeas and salt to taste.

Place about 1/4 of the filling on the lower half of each tortilla, roll it up, and lay it, seam side down, in a baking dish prepared with a very light coating of oil or cooking spray. Place a clean damp towel on top of the roll-ups (I wasn't going to do this, but Trent did when baking and it did keep it from drying out - I just couldn't get over the idea of baking my towel in the oven), tightly cover the pan with aluminum foil, and bake for about 20 minutes until thoroughly hot.

Serve on a bed of rice with mango chutney.

Muffin Madness - Pumpkin Pecan Muffins (Side Challenge #4)

I still remember the summer of the muffin war - or perhaps it was a battle, as it only lasted the space of a day. It was late middle school or early high school. My friends and I baked a batch of muffins and decided to share with the neighboring boys. About an hour later, they reciprocated with some bran muffins. We baked two or three more batches of varying varieties for them, after which they gave up altogether (or maybe they didn't even know war had been declared - that's certainly a possibility).

In any case, I've always loved muffins, the frosting-less version of a cupcake. Growing up, my mom would often make apple or blackberry muffins from scratch. When I'd visit relatives in Moses Lake, my aunt would often have a freezer full of chocolate chip muffins, which we'd microwave so the chocolate chips would melt in an ooey-gooey mess. And of course, I loved getting muffins from Costco, especially when we could forego the variety pack and just get chocolate (wait, why aren't those called cupcakes?).

I still enjoy the quick and easy nature of muffins - so much less baking time than a full-size loaf or cake. I'll often throw together a batch of apple or pear-pecan or lemon poppyseed muffins just so Trent has something for mornings or late night snacks (he has not embraced the oatmeal breakfast the way I have). So when I saw this recipe in the Food to Live By cookbook, it jumped out at me.

Super delicious - perfect for our ill-fated sail with the dying engine and the just-walking baby, as you can eat it with one hand and you don't have to worry about silverware or plates. Because it makes so many (15), I even managed to leave some behind for our friends without feeling unduly deprived.

Pumpkin Pecan Muffins

For the topping

• 1/3 c. flour
• 1/3 c. light brown sugar
• 1/4 t. ground cinnamon
• 4 T. cold, unsalted butter, cut into pieces

For the muffins

• 1 2/3 c. flour
• 1 T. baking soda
• 1/2 t. salt
• 1/2 t. ground allspice
• 1/2 t. ground nutmeg
• 1/2 t. ground cardamom
• 1/2 t. ground cinnamon
• 3/4 c. chopped pecans
• 3 large eggs
• 4 T. unsalted butter, melted
• 2 t. grated orange zest
• 1 can (15 oz.) pumpkin puree
• 1 1/2 c. sugar

Position a rack in the lower third of the oven and preheat to 375 degrees.

Make the topping: Place the flour, brown sugar, and cinnamon in a medium-size bowl and stir to combine. Add the butter pieces. Using a pastry blender, 2 knives or your fingers, blend the butter into the topping until it is crumbly and well combined. Set the topping aside.

Make the muffins: Butter 15 standard-size muffin cups.

Place the flour, baking soda, salt, and spices in a large bowl and whisk to combine well. Add the pecans and stir to combine.

Place the eggs, melted butter, orange zest, pumpkin, and sugar in a medium-size bowl and whisk to combine well.

Add the pumpkin mixture to the flour mixture and stir with a rubber spatula until just combined. Do not over mix. Spoon batter into muffin cups, filling them almost to the brim. Sprinkle the top of each with about 2 t. of the topping.

Bake until golden brown and a toothpick inserted into the center of one comes out clean, 20 to 30 minutes.

Let cool on rack for 10 minutes. Remove from pan and serve warm.

Sweet Potato and Black Bean Burritos (Side Challenge #3)

So I realized that most of the recipes that I marked in the Moosewood Restaurant Low-fat Favorites have very similar spicing. I'm not sure if that is because it is typical of the cookbook in general, or says something about my tastes in particular. In any case, you will note the repetition of the cumin and coriander from last week's Meatless Monday recipe. I am also extremely drawn to sweet potatoes and cilantro, so this recipe was a no-brainer. Again, I think that the spicing was a bit sharp for me. I would suggest cutting back the cumin and coriander to 2 t. each.

Sweet Potato and Black Bean Burrito

Serves 4 to 6

Preparation time: 35 minutes

Baking time: 30 minutes

• 5 c. peeled cubed sweet potatoes
• 1/2 t. salt
• 2 t. vegetable oil
• 3 1/2 c. diced onions
• 4 large garlic coves, minced or pressed
• 1 T. minced fresh green chile
• 4 t. ground cumin
• 4 t. ground coriander
• 4 1/2 c. cooked black beans (three 15-ounce cans, drained)
• 2/3 c. lightly packed cilantro leaves
• 2 T. fresh lemon juice
• 1 t. salt
• 8 eight-ounce flour tortillas
• salsa

Heat oven to 350. Place the sweet potatoes in a medium saucepan with the salt and water to cover. Cover and bring to a boil, thin simmer until tender, about 10 minutes. Drain and set aside.

While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add the onions, garlic, and chile. Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes. Add the cumin and coriander and cook for 2 to 3 minuets longer, stirring frequently. Remove from the heat and set aside.

In a food processor, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and puree until smooth (you can also just mash these together with a fork or a potato masher, which I did). Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices.

Lightly oil a large baking dish. Spoon about 2/3 to 3/4 c. of the filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish. Cover tightly with foil and bake for about 30 minutes, until piping hot. Serve talked with salsa.

Thursday Thought

A formula for the good life:

¨Living in the Place you belong, with the people you Love, doing the Right Work, on Purpose¨

from Repacking Your Bags by Richard J. Leider and David A. Shapiro as quoted by John Maxwell in The 15 Invaluable Laws of Growth

Today was supposed to be a day off. I am filling in for another librarian on Saturday and need to be at work for Friday coverage as well, so today was to be one of my weekend days. An important three-hour meeting came up for the day and was just easier to head in for a short time than find a day off earlier in the week. While I started out feeling sorry for myself, this has actually been the kind of day where I feel as though I am living the ¨good life¨.

I started out the day running around Green Lake in the beautiful sunshine with one of my good friends, following up with coffee. Bused in to the library, since I didn't leave myself quite enough time to ride there. Had a good meeting, where we talked philosophically about the future of libraries (which makes me feel that I am doing ¨the Right Work, on Purpose¨). Then I ventured home on my little bike, taking a different route home than usual (the Burke-Gilman Trail instead of the Interurban). Ravenously hungry, I stopped at Matthews Beach Park to devour my oranges and sit on a bench watching ducks chase each other, adults pull children away from the water after reading about the toxic algae, and jet-skiers zoom by. Seattle in the spring and summer is the place I belong.

Saffron Scallion Couscous - Side Challenge #2

I tend to be a bit repetitive in what I eat. For breakfast 95% of the time I have either oatmeal with nuts, dried fruit, chia seeds, cinnamon and nutmeg or a breakfast sandwich (usually avocado with cilantro and sriracha). For lunch nowadays I have leftovers, but in my first few years in the world of full-time employment, couscous was my go-to favorite. Because it only takes 5 minutes from boiling to fluffy grains it requires very little advance planning. Most often, I'd add some frozen shrimp and peas or corn, salt, pepper and maybe a little pecorino. Trent however, was not sold on the few occasions I introduced it to him, declaring it bland. So when I saw this recipe (in Food to Live By), looking anything but bland, I was curious if this preparation would be any different. It was, getting a seal of approval. Served with pan-seared salmon and kale salad, this will go on my rotation of sides.

Saffron Scallion Couscous

• 1 c. couscous
• 2 T. extra-virgin olive oil
• 1 c. low-sodium chicken broth or water
• 1/2 t. saffron threads, lightly crushed
• coarse salt and freshly ground black pepper
• 7 green onions, including white and 3 inches of green, trimmed and thinly sliced on an angle (about 1 c.)

Place couscous in a medium-size shallow heatproof bowl or casserole and drizzle the olive oil over it. Rub the couscous between your palms until all of the grains are coated with oil (about 2 minutes)

Heat stock in a small saucepan over high heat until it just begins to boil. Remove from the heat and add the saffron, stirring to blend.

Add half of the stock to the couscous. Keep the remaining stock warm over low heat. Stir and fluff the couscous with a fork. Cover the bowl with a plate or plastic wrap and let it sit for 5 minutes.

Add the remaining stock to the couscous. Using a rubber spatula, scrape up any saffron that may be stuck to the saucepan and add to the couscous. Fluff with a fork and re-cover the bowl. Let sit for 5 minutes longer.

Season with salt and pepper to taste and stir in green onions just before serving.

Pork Tenderloin - Recipe #86

My mom emailed me early last week asking if Trent and I would like to get together in the afternoon or evening on Easter, so I decided it would be the perfect time to pull out this recipe from Trent's mom (via Trent, rather than the recipe cards she printed for me). I also prepared some roasted veggies (carrots, onions and celery), dinner rolls and a massaged kale salad. I have to remember that this is the very best kind of dinner to prepare for guests, as it allows you to sit and visit after having done the prep work before they come over. Delicious and with plenty of leftovers for sandwiches or fried rice.

• 2 - 3 lb. tenderloin
• 1/4 c. chopped green onions
• 2 T. soy sauce
• 1 t. Dijon mustard
• 3/4 c. red wine/dry sherry

Marinate meat with other ingredients. Brown in butter or oil. Add reserved marinade some chopped potatoes and mushrooms. Simmer checking often and adding liquid if low. Cook until meat reaches temperature of 145 degrees, about 30-45 minutes.

Meatless Monday - Curried Rice Noodles (Side Challenge #1)

As we progress into spring, I've felt like spring cleaning and making all of my possessions work for me. Additionally, with the Recipe Challenge, I feel as though I've been neglecting my cookbooks (though in actuality, my use of cookbook recipes has also expanded). So in the spirit of ¨use it or lose it¨ I chose two underutilized cookbooks to cook five recipes each from by April 30th. If I don't, they are on the chopping block. The two candidates: Moosewood Restaurant Low-Fat Favorites and Food to Live By.

To begin, I perused the pages and marked five (or in the case of Moosewood, six) recipes on a post-it note that lives on the front cover of each book, along with page number and a check box for marking off each one. And every time I go to the grocery store and am not sure what should be for dinner, I take a look at them to see if any of them fit my mood and schedule for the week.

Recipe #1 was Curried Rice Noodles, to help use up some leftover rice noodles in my pantry. While we both enjoyed this dish, it seemed as though it could have used a little sweet to temper the spices, as well as some protein to fill us up a little longer. Also, I found the combination of Indian spices with Thai noodles fa little confusing to my palate.

Serves 4 to 6
Total time: 45 minutes

Pasta

• 1/2 pound rice stick noodles

Dried Spices

• 2 t. curry powder
• 1 t. ground cumi
• 1/2 t. turmeric
• 1/2 t. ground coriander

Sauce

• 2 T. dry sherry
• 3 T. soy sauce
• 1/4 c. water
• 1 t. sugar

Vegetables

• 1 T. minced or pressed garlic
• 1 T. grated fresh ginger root
• 1 T. oil
• 1 c. thinly sliced red onions
• 1 c. peeled and julienned carrots
• 1 c. sliced red or yellow bell peppers
• 4 c. thinly sliced bok choy (I could not find this for love or money at the grocery store, until after I made the recipe)

lime wedges

minced fresh basil, cilantro, or scallions

Place the noodles in a heatproof bowl and cover them with boiling water. Cover the bowl and set aside.

Mix together the curry powder, cumin, turmeric, and coriander in a small bowl. In a separate bowl, combine the sherry, soy sauce, water, and sugar and set aside.

In a large nonstick or well-seasoned cast-iron skillet, combine the garlic, ginger, and oil and saute on medium heat for about 2 minutes, stirring constantly. Add the red onions and carrots and cook for 3 to 5 minutes, stirring often. Add the bell peppers and continue to cook, stirring, for about another 4 minutes. Add the bok choy and dried spice mixture and cook for 1 or 2 minutes. Pour in the sauce mixture, cover, and simmer for another 2 minutes or until the bok choy is tender.

Drain the rice noodles, which should be softened, and add them to the saute. Stir until hot, then season with salt and black pepper to taste. Serve with lime wedges and your choice of basil, cilantro or scallions.

Burgers Three Ways - Recipes 72A, B & C

Spring is in the air. Blossoming trees, families emerging from their houses squinting at that bright globe in the sky. And the occasional scent of charcoal, lighter fluid and grilling meat as I bicycle down the Interurban Trail.

My Cajun Blue Cheese burgers were so tasty that when I noticed the three source recipes on a random shipping label from 2006 (courtesy of Trent), I decided to make each and every one of them as part of the recipe challenge. While I did not grill any of them (unless you count a George Foreman grill), they would be perfect for a spring BBQ. All tasty in their own ways, but Trent's ultimate combo burger ended up being my favorite of the bunch, with the perfect amount of binding ingredients to keep the burger from falling to pieces

Recipe 72A

• 1 lb. beef
• 3 T breadcrumbs
• 1 egg
• 1 T Cajun seasoning
• 1 T mustard (I used dried, though it didn't specify, and I think it was the right decision

Recipe 72B

• 1 1/3 beef
• 1 jalapeno
• 1/2 c. diced white onion
• 1 clove onion
• 1 T Cajun seasoning
• 1 t Worcestershire sauce

Recipe 72C

• 3 lb. beef
• 4 oz. blue cheese
• 1/2 c. minced fresh chives
• 1/4 t hot pepper sauce
• 1 t Worcestershire sauce
• 1 t black pepper
• 1 t salt
• 1 t mustard, dry

Serve with sweet potato fries, a kale salad or orzo salad and of course, your beverage of choice, which lately has been either gin and tonics (from a Kenniwick gin) or a Little Sumpin' Sumpin'.

Thursday Thought

Just Rain
Mary Oliver in Evidence

The clouds
 did not say
  soon, but who can tell
   for sure, it wasn't

the first time I had been
 fooled; the sky-doors
  opened and
   the rain began

to fall upon all of us: the
 grass, the leaves,
  my face, my shoulders
   and the flowered body

of the pond where
 it made its soft
  unnotational
   music on the pond's

springy surface, and then
 the birds joined in and I too
  felt called toward such
   throat praise. Well,

the whole afternoon went on
 that way until I thought
  I could feel
   the almost born things

in the earth rejoicing. As for myself,
 I just kept walking, thinking:
  once more I am grateful
   to be present.


This morning I planned to bike to work, based on the weather report, which promised clouds, but no precipitation. Alas, just as I was headed downstairs, I heard the patter of rain on the windows, followed by a splash and a torrent of rain out the front door. By the time I actually left the house, there was a steady drip, but calm enough winds that I could carry an umbrella. I can appreciate the flowers and budding trees on foot in a deeper manner than when on my bicycle.

The morning continued and by the time I got off the bus at the transit center on the way to work, I put down the umbrella. There's a shortcut through a wooded park with countless birds calling, expressing their joy, which echoed my own. I was happy to be a part of it - present and grateful.