Late summer stone fruit shenanigans

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Can someone explain to me how it’s already the latter half of August? That went FAST, yeeshh.

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At least I’m still getting my fill of stone fruit – pluots are amazing right now, I just found peaches on sale, and options are endless. AND it’s not so beastly hot right now, which means I can actually haul my loot home and bake with it and not give myself heat stroke in the process. I’m a happy girl!

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A few other pictures of life lately…

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I highly recommend this crisp, not only because it’s crisp which is basically the easiest thing ever but also because its insanely customizable. Can find pluots? No prob. Use peaches! Or nectarines. Or any other stone fruit that calls you. I’m loving the basil in here for some earthy freshness against the sweetness of the fruit, so I can’t in good conscience let you leave that out (also it’s summer, which means basil is going gangbusters. Get on that!)

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Keeping it short and sweet today – Go hang out in  your kitchen for the approximately 10 minute it takes to throw this together (okay, maybe a bit more if we include slicing up fruit), round up a loved one and enjoy the late summer bounty. Your sense of general wellbeing will thank you!

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Pluot, Apricot, Blackberry and Basil Crisp

Gluten free and whole grain, vegan, dairy free, and refined sugar free. Perfect for the late summer bounty of all the stone fruit – pluots, apricots and berries do the tango with a bit of basil thrown in for good measure. Peaches also work nicely here – I’ve also done a version with a few plums, peaches, and blackberries. Yield: 1 9″ crisp, serving sizes are up to your discretion ;)

  • 3.5 c assorted pluots, sliced*
  • 3 small apricots, sliced*
  • 1 c blackberries
  • juice of one meyer lemon
  • zest of one meyer lemon
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
  • 2 heaping tbsp fresh basil, chopped

*a combination of peaches and pluots works nicely here too

For the filling, you basically need enough fruit to fill your pie plate of choice. My approximate measurements are listed – I usually just cut it directly into my pie plate and estimate from there.

For the crisp:

  • 1 c rolled oats (gluten free if needed)
  • 1/2 oat flour
  • 1/2 c almond flour
  • large pinch of sea salt
  • 1/2 c raw almonds, roughly chopped
  • 1/4 c coconut sugar
  • 6 tbsp coconut oil, solid
  • 1 tsp vanilla extract

Preheat the oven to 350, and select your 9″ pie plate or 9×9 pan.

In a large bowl, combine rolled oats, oat flour, almond flour, sea salt, almonds, and coconut sugar. Cut in the coconut oil, using a fork/your fingers/a pastry cutter if you’re feeling fancy — I used a fork and my fingers and it worked just fine (crisp is exceedingly forgiving). Stir in vanilla extract.

In a large bowl, toss together pluots, apricots, and blackberries. Add lemon juice and zest, maple, vanilla extract, and chopped basil, and toss to combine.

Add the pluot-berry mix into the prepared pie plate or baking pan, top evenly with the crisp. Pop the whole thing into the oven for 45-50 minutes, until the fruit is bubbly and the crisp is lightly browned and… crisp!

Serve with your fave vanilla ice cream/non dairy of choice (whipped coconut cream would also be good here), and store any leftovers covered in the fridge. Makes EXCELLENT breakfast the next day – the crisp solidifies a little in the fridge and omg it’s good. Besides, who is going to pass up crisp for breakfast?! Not this girl.

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Hello weekends, I LOVE you

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I still can’t get over this whole weekends off thing. I’ve had one whole weekend to do whatever I pleased and I wasn’t on vacation and no one was covering my shifts and I almost didn’t know what to do with myself for a hot second.

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But only a hot second. Because I realized that I could a) go to jazzercise, b) go to yoga, c) go to yoga AGAIN, d) go out to dinner to eat Moroccan food in the outer Richmond and cookies from the Castro with my boyfriend and parentals (yay!), e) hang out with a bestie, and f) make all kinds of delicious food, and g) do ALL OF THOSE THINGS ALL IN ONE WEEKEND!!! It was amazing. Really. And now I’m writing this. And eating delicious things. Ooohoooh and I got to read my novel too!! Secret nerd?! Nope. Not even. Mostly just nerd.

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omg egg.

But anyway. In the midst of being super excited for having two weekend days off in a row for reals and forever (for now), I made shashuka! Essentially eggs poached in marinara sauce, served over something grainy or whatever and sprinkled with a fine grating of cheese. Which is delicious and exciting since I’d never made it before… and also kind of sounds like a type of dance?? Don’t you think? Do the shashuka? Right? Okay. No. Just eat it, you won’t regret it for a second. I think this is going on my regular rotation of things to make since it’s relatively fast, I generally have everything on hand, and it’s comforting and saucy and delicious.

melting. cheese.
melting. cheese.

Also, I never want my dessert to end. I made banana bread with caramelized bananas and no refined sugar and stuff and then I cut a piece in half and smeared chocolate peanut butter and salted caramel ice cream and chocolate malt ice cream [sorry I’m not sorry, it’s the weekend] all over the inside and now I don’t want it to stop. I would try to slow down eating it but it’s just SO GOOD. Can’t stop won’t stop. After all that shashuka… mmm. Food. And weekends. Doesn’t get much better than that.

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And now my eyes are droopy and tired and I might actually go to bed. At 8. Because I can. Muahahaha!

shashuka in the sun!!
shashuka in the sun!!

Shashuka

Most likely serves 3-4, though you could use as many eggs as you want. I made a full serving of sauce but only enough eggs for me so that I could make fresh eggs when I want leftovers. Gluten free! Please excuse the sometimes rather vague measurements, I never measure when I make marinara. The recipe is my own! Shahuka obvs isn’t my idea, but besides poaching eggs in tomato sauce, I get credit for the flavors!

  • a hefty glug of olive oil
  • 2 hunks of frozen basil (or else a good handful of fresh)
  • 1 clove of garlic
  • a few sprigs of fresh marjoram
  • medium sized glug of red wine
  • 1 small onion, diced
  • double handful of button mushrooms, sliced
  • 1 small zucchini, grated
  • three good handfuls of spinach, roughly chopped
  • 1 can tomato sauce [strictly tomato, not marinara sauce that’s prepared]
  • 2 good spoonfuls of tomato paste, until your sauce is as thick as you like
  • 1/2 tsp coconut sugar
  • salt+pepper to taste
  • 3 eggs
  • grated parmesan, to serve

In a saute pan, heat olive oil over medium heat. Add in basil, garlic, and marjoram. Once the oil has heated a bit, add diced onions. Let them cook for a minute or two, then add wine. Let that cook over low while you chop up the rest of the veggies. Add in mushrooms and let them brown for about 4-5 minutes, then toss in grated zucchini and spinach. Let it all cook down for maybe 5 minutes, until the spinach is wilted. Add in tomato sauce and paste, and let the sauce simmer for at least 20 minutes. Season to taste as it’s cooking with salt and pepper, as well as the 1/2 tsp of coconut sugar (add more to taste if things are a little bitter up in these parts). Turn heat to medium low, and make three wells in the sauce with the back of a spoon. Crack an egg into each well, cover the pan, and cook for 5 ish minutes until the whites are cooked though (the idea is to have runny yolks—if that freaks you out then let them go a bit longer). Serve over a grain of choice, with grated parmesan sprinkled over the top.

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Things that are shockingly savory and also green

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Shut the front door.

I spy something savory!!

What. Shocking.

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Good thing I balanced it out with those awesome fudgy brownie cookies I mentioned in the last post. But actually, this is delicious. AND savory. You must feel like a proud parent. Additionally, this flatbread is stupid easy. As in like, whizzbangboomLUNCH. Which is awesome because as we know I don’t really like waiting for my food. Which is why I am mostly too lazy to make yeasted breads even though they’re delicious and not entirely difficult. I’m just impatient. Sigh. Story of my life.

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Anyway. Want to know what happens nearly every time I photograph something?

Actually, maybe you don’t.

But… too bad. I’m sharing anyway [my blog, ha]… Ready?

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I drop my camera in my food.

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For reals. Like a child. A clumsy one, at that. I swear, that camera has three years worth of blog food residue on it (EW GROSS I promise that isn’t true. I totally clean it off after I drop it. Like an adult. Ish.). But in the last few weeks it’s come into closer contact than I suppose it wishes with some really awesome guac, some flan (twice on the same photo shoot you ask?! Um yes. Welcome to my life), and most recently some cookies. No, I did NOT drop in in the flatbread. Ha. At least I am sort of winning at my own game… or not.

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So anyway. Make some of this deliciousness. I’m pretty sure no one is entirely positive where this originated… some say Egypt, the French say France, and no doubt the Italians say Italy. I don’t much care, as long as I can eat it. Mine is a little thicker than the variety you can find in France, which is more like a crepe, but I like it heartier because then I can get creative with what goes on it. I’ve made it once before, Italian-style (here, disregard mildly awful photography), but this one is my new favorite.

Besides that, I made an awesome green sauce to go with it. It’s like pesto, but lighter. And greener. Because, obviously.

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Mushroom and Rosemary Socca

Recipe inspired by Food 52, here! Serves 3, roughly, for an appetizer or a light lunch. Gluten free and vegan.

  • 1 c chickpea flour
  • 1 c water
  • 1.5 tbsp extra virgin olive oil, plus a little extra [divided]
  • 1 tsp sea salt
  • ~1/2 tsp fresh rosemary, finely chopped
  • a good handful of white button mushrooms
  • 1 chunk of frozen basil, or a few good sized leaves, chiffonaded
  • a splash of good balsamic vinegar
  • a glug of avocado oil (or other high heat oil)

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In a medium sized bowl, whisk together flour, water, 1.5 tbsp olive oil, sea salt, and rosemary. Set aside for about 30 minutes, more or less is not a big deal.

Heat a bit of olive oil and basil in a sauté pan over medium. When oil is hot, sauté mushrooms until they begin to release their juices and turn that great shade of golden/brown/sautéed mushroom color. Splash in a bit of balsamic, and cook for a minute more. Remove pan from heat, and pour slightly cooled mushrooms into the batter.

Preheat the oven to 450, and muscle out your cast iron skillet [mine is about 11″, so my socca is fairly thin]. Stick the skillet into the preheating oven for a bit so it gets hot enough that you need an oven mitt to take it out. Pour that glug of avo oil into the preheated skillet and swirl it around so it evenly coats the bottom. Pour the batter into the prepared skillet, and place it back into the oven. Bake for 6-8 minutes, until the top is just firm. Remove and let rest for a few minutes before cutting and serving. I took all of mine out of the skillet and let it cool on racks for a bit, as I didn’t want it to overcook. Keeps fairly well in the fridge for at least a day, but is best served right after it’s made.

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Startlingly Green Sauce

I apologize in advance for the vagueness of this recipe. It’s really up to your taste, so use what sounds good and tastes appealing to you! I use whatever I have on hand, but typically the base ingredients are the same. Incidentally, this makes an excellent pasta sauce… Gluten free, vegan. Makes about 1 cup.

  • two good handfuls of mixed greens
  • 1 c frozen peas, defrosted
  • 1 tbsp extra virgin olive oil
  • salt+pepper to taste
  • ~1/4 c nutritional yeast
  • ~1 tsp balsamic vinegar
  • 1/4 c raw cashews, soaked for a few minutes for easier blending
  • 2 tsp frozen basil, or a good handful of fresh
  • 1/2 tsp dried oregano or diced fresh
  • perhaps a splash of Bragg’s liquid aminos, if you’re feeling it

Chuck the load into your food processor, and blend the crap out of it! Taste. Like what you taste? Fab! Eat! Not so much? Adjust as needed. More salt… more nutritional yeast… garlic? Why not. The green sauce is your oyster. Spread on whatever it needs to be spread on, i.e. socca and pasta and other delicious things.

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All the lentils, all the time

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Soo… mo’ lentils!

Mmm. For such a tiny little thing they pack a nutritional wallop and are astoundingly delicious.

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In other news… I love when I can walk outside and pick a snack out of my garden.

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And that the crepe myrtle in the front yard is practically exploding. When I was in school it seemed like I would always miss the blooms, but this year it’s making up for it in full force. See? Pink explosion.

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Anyway. OH! I almost forgot. Pluots are amazing right now, you should go eat one.

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Right. Lentil pasta. An excellent idea, not sure why I hadn’t thought to do this before. The sauce texture kind of resembles bolognese but is obviously meat-free, which is a nice alternative and just as delicious. Besides, lentils are cheap and filling and super good for you, so everyone wins! Besides all that there is essentially a metric ton of veggies crammed in here, so you can feel reeeeally good about eating it. Winner, winner, lentil dinner! Ha.

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I don’t think my brain is working too well on account of a really filling and tasty lunch (nap time? I think yes) soooo… I’m going to leave it at that. Pictures for you, hooray!

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Lentil Marinara

Recipe serves 3 for dinner, with bountiful leftovers (so really 4 for dinner with some change). Healthy and delicious, and relatively fast, this can be on the table in less than an hour.

  • 1 c  lentils, rinsed (I used French lentils, they’re smaller and chewier)
  • 2 c water
  • 1 onion, diced
  • a good glug of olive oil
  • 1/2 clove garlic (I used 1/2 of the little frozen chunks TJ’s sells)
  • fresh basil, marjoram, oregano and sage to taste (Dried is fine too)
  • salt and pepper, to taste
  • 1/6 c (ish) good red wine (Optional. I never measure)
  • 1 bell pepper, diced
  • a few heaping handfuls of mixed greens or spinach
  • 1/2 zucchini, grated
  • 2 c green beans, parboiled
  • 1 can of tomato sauce (just tomatoes)
  • pasta noodles of choice for serving
  • avocado for serving, optional (but recommended!)

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Combine lentils and water in a saucepan. Bring to a boil, then reduce to a simmer and let cook until the lentils have absorbed most of the water and are soft but still have a bit of bite, about 30 minutes. Drain and set aside.

In a  sauté pan, toss in a bit of olive oil and heat over medium-low. Sauté onions until translucent, about 5-10 minutes depending on your onion-crunchy preference. Add garlic, basil, marjoram, oregano, sage, and wine and sauté a few minutes more. Add in bell pepper, mixed greens, zucchini, and green beans, and keep sautéing, until the veggies are cooked and delicious. Toss in the can of tomato sauce, salt and pepper to taste, and the cooked lentils. Cover and let simmer for about 15 minutes to get all those wonderful flavors to comingle… then serve over noodles! This is excellent topped with avocado, or cheese if that’s your thing!

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Sassy savories and other unphotogenic food items

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carpet picnic!

Woah woah woah.

Two savory posts in a row? Is she sick?

..

Nahh. Just inspired! You see… I do make savory food hugely often. Like, my mother says it’s impossible to keep me in vegetables. As in… I eat. Them. ALL. Alllll the time! (And applesauce, that too). Except that usually by dinner time, I have no interest in photographing my food because a) I’m hungry and b) by the time I’m finished photographing it’ll be cold and c) I’m lazy and d) … okay never mind there was no d. Whatever, suffice it to say this is the main list of reasons why I never get around to photographing savory dinners. Also because savory stuff can be kind of uncooperative on the photography front sometimes…. like it’s delicious but it’s freaking ugly. Or it sasses me and gets all unphotogenic when I think it’s going to cooperate. I hate when that happens! No one wants to look at ugly food, right?!

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Anyway… but this time things cooperated! Ish. And I’ve been keeping myself fully stocked in cookies, just so you know (I wouldn’t want you to get concerned, or anything). Besides, I need snacks for after my bodyrock and lifting sessions, durrrr. Sore and shaky definitely qualifies for a snack of a healthy cookie and kombucha…

This dish was a bit of an experiment, which happily turned out well. Gotta love that. It’s easy and comes together in a snap with pantry staples, which is also excellent. ANNDD I invented it! So you should doubly love it and go running to your kitchen, obviously.

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Salmon Primavera with Polenta

Recipe from.. me! The polenta is my favorite recipe from the Moosewood Cookbook. The rest was inspired by the can of salmon lurking in the pantry. Serves 3, with a teeny bit of leftovers (though this does make enough polenta for another serving, there isn’t as much topping left).

  • 1.5  c polenta
  • 5 c water
  • 1 tsp salt
  • 2 tbsp olive oil, divided
  • 1 can of salmon, flaked and deboned (if necessary)
  • 1 zucchini, grated*
  • 1 bell pepper, sliced
  • 1/2 box of mushrooms (7-8ish), sliced
  • 3/4 c frozen peas, thawed
  • a good handful of fresh spinach
  • marjoram, basil, salt and pepper to taste**
  • grated parmesan, to garnish

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*I used whatever veggies we had, but any would be good. I like the sweetness of peas with salmon though, so try to have those at least (unless you hate them, of course)

**we grow fresh marjoram, so I used a few sprigs, and 2 frozen basil cubes. I salted the salmon a bit before use and then tossed in a bit later, and as for pepper, don’t use my family as an example as we’re pepper-nuts (read: we use an excessive amount on everything). Do what suits you!

In a saucepan, heat 4 cups of water to a a boil. Combine the polenta and salt with the other cup of water, stirring slightly (this prevents lumps). Once the water boils, toss in polenta and whisk constantly until the polenta thickens (for me, 11-12 minutes as I use a quicker cooking, not instant, polenta). Once thick (and you’ll know, as your arm will be about to fall off), remove from heat and stir in about a tablespoon of olive oil.

In a saute pan, heat a good glug of olive oil over medium heat. When hot, add marjoram and basil, followed by grated zucchini, bell pepper, and mushrooms. Saute until veggies are fork tender and the mushrooms have released some juices. Toss in spinach, peas, and flaked salmon and saute a few minutes more. Season to taste with salt and pepper, and serve over hot polenta with plenty of cheese (obvs)!

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I am the Queen of Orange!

it's hiding... can you tell what it is?!

Yet another orange dish.

Who’s surprised?

Yeah. Didn’t think so. That’s okay though, you’ll thank me later,  just wait.

Besides, it’s fall! What do you expect?! I’m trying to be more of a seasonal eater. And by this I mean I want my insides to resemble the fall color which has exploded all over trees in Salem, and caused them all to look like they’re on fire… Then I really would be a seasonal eater, so there! Instead of having technicolored insides on account of sprinkles, I can have autumn-inspired innards! Teehee. I am the Queen of ORANGE!

Actually, when I say Queen of Orange, I’m rather reminded of William of Orange, and England’s Glorious Revolution in 1688. And no, I did not look any of those facts up… I am in fact a history nerd to the max, and those fab factoids were actually pulled out of AP European history brain from waaaay back when in sophomore year of high school. Yeeeahh. That’s right. I could also list you quite a bit of British royal genealogy… but I’ll save you the boredom ;) You’ll just have to trust me. Anywayyy. Back to the food, which is why you’re here, right?!

This is how much I love squash:

Like, A LOT. Fat, roundy orange squash. Or alternatively, butternut and acorn are good too… Which are not exactly roundy and fat, more like tan and elongated, or green and oddly lumpy, respectively. Whatever, to each his or her own squashiness, right?!

Because Kira and I realllyyyy love squash, we decided to make a new dish tonight… risotto! BUT. Because I’m a health nut, we made a healthy one. Hooraayyy!! But SO delicious, don’t get me wrong. Mmmmm. This risotto is actually made with barley, not rice. (Would that make it  barley-otto? Or barlotto?) Which is quite a bit more nutrient dense than rice, for the win! In fact, barley is realllyyy good for you: lots of soluble and insoluble fiber, which is handy for a number of things (including lowering blood cholesterol!), as well as vitamins, minerals, and antioxidants. It also has eight amino acids and has is low on the Glycemic index, which is good for blood sugar. Wheeee, whole grains!

Barley seems to be another of those foods that I apparently imprinted on as a small child (hmm… tofu and barley. can you say hippie-granola?! Jeez, no wonder I wear Birkenstocks all the time). Barley cereal was my FAVORITE when I was pretty little— I distinctly remember my mom going to a specific store, where she knew an employee who would get me my special barley cereal. Apparently we could only get it there… I do remember him being awfully nice, hehe. And my mutti was wonderful to go get the cereal for me!  I guess I never really grew out of the barley phase, as I LOVED this dish.

Like I said, you’ll thank me for the orangeness later :)

Butternut Squash and Barley Risotto (or Barlotto)

Serves… a lot? We made half and still have lots of leftovers. I’ll provide the measures we used. Adapted from here!

Acquire this business:

  • 1 butternut squash, cubed and roasted
  • 1 tablespoon olive oil
  • Salt
  • Pepper
  • 2 cups low-sodium chicken or vegetable broth
  • 2 cups water
  • 1/2 onion, minced
  • 1 thingy of garlic (I prefer the handy frozen squares from Trader Joe’s! It eliminates silly mincing and squishing)
  • 3/4 cups whole grain barley (I bought mine in bulk from Whole Foods)
  • 1/2 cup dry white wine
  • 3/8 cups grated Parmesan
  • awkward baggie of frozen peas
  • 1 teaspoon minced fresh sage
  • a judicious sprinkle of nutmeg

How to procure tastiness and gastronomical delight:

Firstly.

Roastify your b-nut squash! Preheat your oven to 450. Peel the squashling, and deseed it with a spoooon. Cubify it. Toss the cublets with a good glug of olive oil, salt, and peppahhh. Roastify the cublets for about 30 minutes, stirring onceish. When removing them from the oven, try not to get blasted with a huge puff of ridiculously hot steam. Seriously oven, I do NOT need that extreme of a facial. Set aside until needed.

Secondly.

In a smallish pan of some sort, bring the broth and water to a simmer, then lower heat just enough to keep it toasty. In a saute pan, saute the onion in olive oil. Cover and cook on medium until onion is softening, about 8-10 minutes. Add in garlic. Add barley, and let it toast for about 4 minutes over medium heat. Stir in wine, and continue stirring until it has been absorbed.

Now prepare to stir for the rest of your life.

At least you’ll have tasty risotto!

Add about a third of the broth/water, and half of your squashlets. Stir/simmer until absorbed, about 20 minutes. Continue to add liquid, stir, and simmer until the liquid is absorbed. This probably took Kira and I about a half hour, to have all the broth be absorbed and the barley to be cooked through.

Off the heat, stir in the remaining squash (assuming you left some out, not a big deal if you don’t want to), peas (another babyhood fave… what can I say, I was a gastronomically advanced child), parmesan, sage, and nutmeg. Salt and pepper to taste. Garnish with fresh basil (of course).

Enjoy the gastronomically delightful orangeness!

Pancake Thursday :)

Pfankuchen!!

I put something green in my pancakes again, teeheehee!

And no, this time it was NOT spinach, and I didn’t get to use my baby food processor. Any guesses? Anyone? Anyone? …Bueller?

I’ll give you a hint.

My pet donated it.

And by pet, I mean Watson.

And yes. He IS my pet. I put him outside every day and water him…. and talk to him. He’s cute! But. Since you probably can’t guess…

BASIL! mmmm… fresh basil… there’s nothing quite like it.

Meet Watson. Watson, you're famous!

I really don’t think Watson objected to donating basil for our pancakes…at least, he didn’t seem to, and we didn’t ask him (rude, I know), since we’d been grocery shopping and came home ridiculously hungry. Not my fault that WinCo is basically a workout in of itself, and we stopped at a bunch of other stores (mega YAYY for Salem finally having a Trader Joe’s!). So suffice it to say that we probably would have eaten Watson for dinner (I covered his ears, don’t worry, he didn’t hear that), except he didn’t seem very filling. Luckily, we had an alternate plan, namely… Pancakes! What else would we make on Thursdays? Besides, when we double fist the skillets, we can have pancakes in no time, which satisfies two mega hungry college-types (ok, one soon-to-be-not-college type and once recent college type).

These pancakes were fantastic! They were unlike any pancakes I’d ever had (and Kira gave them thumbs up too)—sort of almost savory, but with a distinctive basil flavor. They are made with ricotta, and the flavor of that really comes out as well. They go really well with pear (and we may or may not have had some Nutella lurking in the cupboard, muahah), and also with almond butter (of course!). I was eating them plain, they were that good. I’d definitely make these again (and I’m sure we will, provided Watson continues to flourish).

Besides… I really like having green bits in my pancakes. Or entirely green pancakes, either way.

Ricotta, Basil and Chocolate Chip Pancakes

Serves 2. Adapted from here!

Whatcha need:

  • 1 c whole wheat pastry flour
  • 2 tablespoons brown sugar
  • 1 tablespoon baking powder
  • A pinch of salt
  • 1 cup part skim ricotta
  • 3/4 cup milk (we subbed in coconut milk beverage, which was deeeelicious. and because we could, says Kira!)
  • 3 tablespoons ish Earth Balance, melted and cooled. I say ish because it was a few spoonfuls, a very ‘ish’ amount.
  • 1 egg
  • choc chippies, for chucking into the pancakes
  • 2 tablespoons fresh basil (FRESH, pleeease), finely chopped with your lovely chef’s knife.

Whatcha do!

Mix flour, salt, brown sugar, and baking powder. Sifting is probably a good idea… but obviously not crucial as I *ahem* didn’t. In a separate, cute small bowl, mix ricotta, egg, and milk type thing, along with melted buttahh. Mix wet into dry, and toss in basil from your trusty Watson pet.

Heat your skillet(s), preferably more than one in the interest of expediency, and make pfankuchen! Ideally speaking German whilst making them, because German is WAAAY more fun than English… wouldn’t you rather say Loffel for spoon? I know I would. And apparently moose is Amerikanisher Elk. Who knew?

Make pfankuchen. Add choc chippies according to your desired ratio… I like about 4 or 5 per pancake, carefully placed onto the top of the cooking pancake. So I’m particular… don’t judge!

Eat! Yayyy, this is the best part :)