food for thought

My cooking has been sporadic lately. Lots of goat cheese omelets and chili. Also, I keep falling asleep before 8:00.

It must be the end of the school year! 5 more teaching days. Lots of things to do. I used to think that the end of the year must be so relaxing for teachers, but it never lets up. Luckily for me, my students are behaving well (knock on wood) and having fun with the projects we have been working on.

I find myself at home, wanting to watch pointless tv and read goofy stuff online. Here's a mixup of things that have caught my attention this week.


Food for Thought: 

I teach in a portable classroom and this company is doing interesting things with old ones! I don't know if I'd want to live in one, but they look pretty nifty and who doesn't love recycling?

I'm not sure how familiar you are with the paleo diet, I'm not totally sold on it but I like it's basic premis and try to limit my grains, sugar and dairy- but I'd be much more interested if they did more research studies about it. This is a sign that they might be headed in the right direction, just maybe.

I went through a health documentary phase a few months ago and watched Fat, Sick and Nearly Dead. Good one, very inspiring, and then I went out and bought a juicer and have been drinking homemade veggie juice twice a day. I love it. The filmakers website has the movie as well as hundreds of juice recipes! I used them as a guide in the beginning, so very helpful.

Speaking of documentaries, here is the one that started my fascination with them. Hungry for Change is a great documentary, but they don't make it easy to watch.. I keep hoping it will show up on netflix! Maybe go halfsies on the dvd with some friends and watch it together? They had it for free online a few months ago and I was lucky enough to see it.. I just loved it. The focus on healthy, unprocessed food and accepting and loving ourselves was just exactly what I try to extoll. Try. They hit the nail on the head. A friend of mine has their recipe book and I have had a few things from it, holy moly it has been good!

My family adores Disneyland, and it's been a few years since I've been visited. This time lapse video of Disneyland captures a lot of the chaos and delight of the place. Kinda makes me miss it. Kinda.


Enjoy!
-m

Enjoy the long weekend!

Society 6 Prints

 

 

 

 

 

 

 

 

 

 

 

 

Olive Oil Popcorn!

Sometimes the blog posts write themselves. I cook, I snap some pictures, I type a bit and boom. It's a fun process. Other times life gets stuck in what feels like a mad dash to some unseen finish line. In this mad dash I imagine I'm a horse, because I think horses look better running than I do, and I've got those horse blinders on, because it works for the metaphor. I seem to be stuck in a mad dash toward the end of the school year. I'm on hyper drive. Wait, that doesn't work with the horse thing. Oh well, I'm a sci-fy horse or something.

Either way, I'm neglecting my blog posts when I should be focusing on them most. It's not very balanced of me to be 99% work and 1% things that make me happy. And blogging makes me happy. It's a combination of the things I love to do in my free time: write, cook, eat and take pictures.

So, with that being said, here is one of my favorite things to make. It takes about 3 minutes total and gives you a great, healthy snack that everyone will want to gobble up.

We don't have a lot of stereotypical snack foods in our house. We rarely have crackers or chips but we do seem to crave some crunch once in a while. That is where this popcorn comes in handy. It is so very inexpensive (something like $2 for a bag that lasts us for months) and easy to make. I can't handle the chemical taste of microwave popcorn, so this popcorn is ideal.

I started making popcorn on the stove years ago when I was doing weight watchers. I wanted a healthy snack that was low points, and this olive oil popcorn seemed perfect. The only problem- I really stunk at making popcorn on the stove. It would end up chewy or burned. Gross.

After much trial and error, and asking anyone who would listen, I found a strategy that works for me. If I want popcorn for one, I use a small pot. If I want popcorn for a crowd, I use a stockpot. I usually use the big ol' pot and store the leftovers- they last all week. Here's the basic process:

I realized that my popcorn was getting chewy because I put the lid on right after turning on the heat, which was a mistake.  Now, I pour in the olive oil- enough to cover the bottom of the pan I'm using. I pour in the popcorn and mix it up with the olive oil. Then, I turn on the heat (high) and wiggle the pan around until the kernels turn golden. Once that happens, I put the lid on like this:

Also, I pick up the lid every ten seconds or so to release more of the steam. I leave the heat on for about 45-60 seconds. But not much longer, otherwise it will burn. Then I turn it off, let if sit for a minute or so and then take off the lid and pour it into a big bowl. I often toss a hot piece of sort of bland popcorn into my mouth at this point, and always regret it. Wait until you've seasoned it. I like to use olive oil spray and kosher salt. I spray and toss the salt on, then mix the popcorn around the large bowl. I may or may not do this a few times.

 

Now, time to eat it! If you are looking for a more hearty snack, mix in some trail mix (I love this) or you can use this popcorn to make any recipe calling for popcorn- caramel corn anyone? Or just leave as is for a great movie snack. Not gonna lie, I have snuck this into movie theaters. 

Olive Oil Popcorn

ingredients

olive oil
popcorn
kosher salt

Grab a large pan and drizzle enough olive oil to almost cover the bottom. Pour in the popcorn, just enough to form one layer on the bottom of the pan. Stir it around to cover each kernel in oil. Turn on the heat to high, leave the lid off, and wiggle the pan around to begin the cooking process. When all the kernels go from opaque to golden, you are ready for the lid. Put the lid on and let the popcorn pop. Release the steam frequently by lifting the lid up slightly.

Let the popcorn pop with the heat on for about 45-60 seconds, then turn off the heat and let it sit for a minute or so. Pour the cooked popcorn into a large bowl and spray with olive oil spray (lightly) and sprinkle with salt. Repeat this process one or two more times, depending on your seasoning preferences.

The leftover popcorn should last for up to 5 days in an air tight container. Makes a great snack for afternoons or with lunch!

Enjoy!
-m

Carbs vs. Fat

I'm a sucker for information presented in an unusual way, like an infographic- which seems to be facts and data presented with graphics to enhance understanding.What's not to love?

This is part of one of those infographics that I love, for the whole amazing thing- click the hyperlink below.

infographic by Massive Health: https://eatery.massivehealth.com/

Carbs are killing you! Why fat doesn't make you fat.

Check it out! I think you'll dig it.

-m

Spicy Sausage Cabbage Soup

Sometimes it seems to me that life is a bunch of befores and afters. Often little befores, before I bought my first real purse (a satchel!) and after, where nothing else compares and the canvas bags of yore are used for grocery shopping. I think we have a habit (the royal 'we', were I include everyone and no one all at once) of over emphasizing some befores & afters. We fantasize about how different life will be after we ____ (fill in the blank: start that new diet, buy that new car, move out, move in, start dating). Sometimes rightfully so, but more often the resulting 'after' is remarkably similar to the life before. And often again, we go through a before and after, a transition of sorts, without even recognizing it! How crazy is life? So. Crazy.

Here is my example. I have fantasized much about life's transitions and what a fabulous new thing is waiting for me as soon as I make my way from before to after. Most of the time though, I end up in nearly the same patterns and life doesn't change too much. It can be disappointing. Can't it?

I've spent a lot of time focusing on what's next, I just purchased a fabulous juicer and expect life to change very dramatically from here on out, but I seem to have missed a transition I didn't even know was occurring. I've gone from someone who buys pre-made soups to someone who can whip one up with what's on hand.

Hollah!

No, really though. How and when did this happen? Also, please tell me there is a soup boon occurring because I swear I see homemade soup recipes all around me.

I made this soup recently, I've made about a half dozen times, and Dylan asked me where I got the recipe from. I looked at him and thought long and hard about it. Where did this recipe come from? I looked around. No cookbook, no printout. Just the ordinary mess of prep work gone mad; casings of sausage on the meat cutting board, ends of chopped cabbage rolling about and mingling with carrot bits and pieces. I didn't have a recipe. How quaint.




Now, I can see how those of you who rock this kind of thing all the time may not be amazed. That's fine, I accept that. But I just realized you can make pretzels and wheat thins at home if I wanted to. And somewhere in the past six months I learned how to make soups from scratch with and without a recipe. What, what? Seriously. I did that.



It's all a part of this big transition I'm finding myself going through. My unprocessed food love affair. This recipe does include sausage, spicy delicious Italian sausage, and while I go all organic and buy the good stuff, you can use whatever type of sausage you are comfortable with. I am sure some guru's of unprocessed foods may not be fond of sausage, but the flavors- oh the flavors. Read the ingredients: avoid additives  like nitrates, flavorings, etc. to keep it unprocessed.

This soup is adored in this household. Adored. It's not the prettiest thing to hit the plate, but who the heck cares.



Spicy Sausage Cabbage Soup
serves 4

ingredients

1 lb organic spicy Italian sausage
1/2 head of cabbage, chopped (or more or less depending on your preference)
2 carrots, chopped into 1/4 inch rounds
4 cups vegetable stock

1 tablespoon chopped chives (garnish)



Warm a large soup pot at medium high heat. Start prepping by removing the casings on the sausage (if it came in casings). I make a cut down the inside curve of the sausage and peel back the casing very gently. Then, crumble the sausage into the warm pot and brown for 4-5 minutes. I prefer a good browning, cook to your desired doneness as the sausage will finish cooking in the soup later. Remove the sausage from the pot, but leave the fat in the pan.

Toss in the cabbage and carrots and stir it up to coat the veggies with the fat. Let the flavors combine for 1-2 minutes, then pour the vegetable stock in and bring it to a boil. Reduce the heat to medium and simmer until the vegetables are a bit tender, about 5-6 minutes, and then toss gently place the sausage back in. Let it simmer for another 10-15 minutes, or until the vegetables are tender and the sausage has cooked through. 

The soup is ready to go after the vegetables and sausage are cooked through. I often let it simmer for a bit longer to let all the flavors really combine or serve it the next day as it just gets better after a day. The spicy sausage creates a mild kick and if you are sensitive to spicy foods, substitute any other type of sausage you prefer.

Enjoy!
-m

Pan Fried Cod

Mmm.. lovely! Except that watery mashed cauliflower in the top right, ignore that mess. :)

How much do I love this pan fried cod? Let me count the ways..

1) Almond flour, oh so fabulous and hearty and nutty and..well, fabulous. Don't be afraid of almond flour.

2) Butter! You can't go wrong with butter. Good, wholesome butter. 

3) You can adjust the flavors to meet your particular fancy, I just love that.

4) Did I mention that I'm in awe of the almond flour? Because I was feeling mild trepidation towards covering some fish with ground up almonds, but fear not, it was delicious and more than holds a candle to a covered in white flour substitute. The almond flour has so much more substance, texture and flavor, I can hardly imagine using anything else at this point.

5) Did I mention the butter? because it deserves to be mentioned.

6) Guess what I will always have on hand from this point forward? Everything needed for this recipe.


Pan Fried Cod
adapted from Nourished Kitchen
serves 4

ingredients

3/4 cup almond flour
1/2 teaspoon sea salt
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper (if desired)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 lbs cod filets
1 egg, beaten
butter, for frying (1/4-1/2 cup)

Mix together all the dry ingredients and put them in a bowl, big enough to dredge the filets in. You can use any seasonings you desire, I loved the cayenne pepper but you might not.

Dip the cod filets in the egg, then cover in the filet with the seasoned almond flour. Cover the whole thing, you'll want it all on every surface.

Melt the butter in a heavy bottomed skillet and fry the cod in the butter until cooked through and golden on both sides. Flip it once. This should take about 4 minutes per side, about.

Enjoy! 

Carrot Cake Sandwich Cookies

A few years ago, I was telling a friend about a whole wheat pasta dish I had enjoyed and their remark took me by surprise. They asked why I would eat such a horrible tasting thing as whole wheat pasta. I tried to defend my desire for more whole grains but, while I knew there were countless health benefits, nothing other than "I need more fiber in my diet" came to mind.
They lamented that fact but suggested I just eat smaller portions of the 'good stuff'. The conversation has stuck in my mind and I have ruminated over this question since- Why eat whole grains if they supposedly taste worse? Why not simply eat less of the processed grains? I believe it boils down to your intended goal, lose weight or overall health? (The teacher in me really wants to type 'loose weight' and see who catches it, but the teacher in me also just can't type that on purpose)



I was only beginning my food explorations at the point that this conversation was held and I didn't know why, but I was already drawn to the unprocessed side of life. After the past year, I feel much more confident in my eating habits. While I'm no supermodel and that is not my purpose, I do strongly feel that the addition of whole grains to my meals was for the better.

There is research behind this as well, of course. Do you know the history of white flour? You might find this article interesting. Or the reason white flour has become so present in our daily eating lives? Shelf life seems to be the answer to so many of my over-processed food questions. Wheat flour has too many good things (vitamins and nutrients) that go bad much quicker than it's processed counterpart. Which seems to be one way that white flour became the norm.

Ease.
Convenience.

Seems like holding ease and convenience near and dear to our hearts has cost us dearly. If you are trying to eat healthier, then you are familiar with this struggle. It's so much easier to eat the processed foods, the pre-made dinners and the packaged cake mixes. I guess it's a struggle for a value you can't readily see, or that's how I view it. Time is valuable and while health is as well, it is a long haul and time is instantly gratifying. Does that make any sense?

I spend an hour every Sunday night chopping vegetables, making smoothies, getting food stuff ready for the week. A year ago, I spent that hour in other ways. Sometimes, when I'm beat and feeling lethargic, I lament my change in eating habits and crave that extra hour of laziness. But then I think ahead, what path will I be on if I take this step forward and change lanes from what I know is good for my body and mind overall, for what seems ok for my body and mind in the moment?

http://wallblank.com/products/food-with-thought

I feel like I'm still learning quite a bit when it comes to my food choices. Reading this book last summer, In Defense of Food, and participating in the October Unprocessed challenge have really guided me in what I believe to be the right direction. Have you heard of the pendulum swing as it relates to ideas and thoughts? In education, people are often referring the pendulum and how it affects our teaching. I can see this though, with our food choices now. I found the poster above, which is from World War 1, and thought it was something you'd see in a new foodie cookbook. How's that for things coming back around?

Anyway, that leads me to my recipe to share. As I do every year around this time, I made carrot cake. Last year the cake was all kinds of messed up and I made a trifle instead with the broken cake. I decided to make carrot cake sandwich cookies this year, sounded like fun!

The dough is sticky but firm after an hour cooling in the fridge.

But, as I was baking them I felt wracked with guilt. All that sugar. All that flour. While this is special occasion, there would be other deliicous meals to celebrate this special birthday, and this was the only one where I had control over the ingredients.

So, I did it. I swapped half the flour for whole wheat flour. I use raw sugar. And I used the recipe that called for 2 cups of oats. Whole grain-y! And I didn't tell a soul. Until they were eaten, then I spilled the beans because A) I can't keep secrets and B) I'm a horrible liar. I giggle like crazy. It's nothing too nutty, I get that, but I feel confident in my decision to attempt to make everything I create in my kitchen a bit better, anyway I can. (I do understand that I'm saying this as I share a cake recipe with a sugary crazy frosting. So be it! It's on my mind!)

I just love the look of these, excuse the abundance of similar photos. I could not resist.

I promise that I'll share more non-baking related recipes soon. I've got a pan fried cod I'm digging and a broiled salmon that is simply rocking my socks, but for now, enjoy this little ditty.

Carrot Cake Sandwich Cookies with Whole Wheat Flour
adapted from Martha Stewart

ingredients

1 cup packed light-brown sugar
1 cup raw sugar
1/2 pound (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots, (about 3 large carrots)

8 ounces cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
1 1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract

Combine sugars and butter in a medium sized bowl (you can use a mixer or do this by hand) and beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat until combined.
In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger and stir to combine. Slowly add flour to butter mixture and continue to mix on a low speed until just blended. Mix in the oats and carrots and then chill dough in refrigerator for about an hour, or until it is firm.

Before you bake, preheat oven to 350 degrees. Line two baking sheets with parchment or grease with butter. These are sticky!

Using a ice-cream scoop, scoop dough onto prepared baking sheets. It's a good idea to leave 2 inches between cookies. Bake for 11 to 15 minutes. Transfer to a wire rack to cool. Prepare the frosting by mixing the cream cheese with the butter, followed by the sugar and vanilla. Adjust the sugar to your tastes/desired thickness.

Once cooled, spread about 2 teaspoons of cream-cheese filling onto a cookie. Squish this onto another cookie and repeat with the rest of the cookies. You can store them in an airtight container for a few days, but good luck with that! 

Enjoy!

-m