Happy Friendly Friday, Folks!
It’s Fall, and the start of a new school year for many. What do you do to keep everyone fed and full of healthy energy to get things done?
I explore one option here.
While hosting family this summer, we gave those partially-prepped ready-to-cook meals a try, and started with Amazon’s kits, newly on the market. The lucky couple getting married Washington, Alanna & Alex even played guinea pig, and Kris picked up the slack when I started to feel a little spun around running multiple meal trials at once.*
1 c dehydrated braised chickpea chard coconut & couscous
1.5 c hot boiled water
About 35 minutes sit time, stir after 20*
Bored with your dehydrated backpacking meal rotation?
This just in: braised coconut chickpea & spinach recipe from The Kitchn works out as a dehydrated camp meal! Completed my trial of it yesterday with a taste test with some old friends.** Clockwise from top left: in my friend Alessandra‘s dehydrator, vacuum sealed +couscous (stored in freezer for optimum dryness while I was out galavanting), mid-hydration, ready to eat! Special thanks to Alessandra for loaning the dehydrator, and Torey for pointing me to the original recipe years ago while we were waiting for our S.O.s to finish the Vermont Beast.
- All the chili paste I could find had fish sauce/shrimp contaminant in it, so I couldn’t have it in my house due to allergy. However, my roommate/partner/spouse brilliantly bought Korean chili paste instead, a.k.a. gochujang. Even better. Specifically, Mother-in-Law’s Gochujang, with a reassuringly hipster-y label.
- I used half a yellow onion and one quarter of a red onion on hand. Red onions made for beautiful contrast. We had lots of onion left. I am excited to make noodles or something else with the leftover sauces.
- Replace cilantro with fresh mint from my garden,* because I hate cilantro.
One overcast Monday morning, I ventured over to the Book Larder, a community cookbook store on Fremont Ave of Seattle. I’ve ridden past there many a time by bike and by bus, and always meant to go. Finally, I found time and managed to sign up for classes a few days ahead.
Note: if you are scrambling for last minute gifts for people who love to eat, cooking classes may be a good option that ships instantaneously! Be mindful to check if it’s a demo, or hands-on, as that may matter depending on how much your loved one likes to cook (i.e. more hands-on for those who are into working with their hands, more demo for those who are more into eating the final product). Go ahead, click away from this post, I won’t mind.. 🙂
Chef Kyle Wisner did a delicious demo for the group on some straightforward recipes for swift home cooking, perfect for a hectic holiday season. Below are some recipes he shared, editorial commentary is my own.
Center-cut pork roast
Enough za’atar spices to cover surface of the roast
kosher salt to preference
Tools: oven, , baking dish, meat thermometer
- Salt the roast “aggressively”, like any steak or other big cut of meat, rest the roast out to room temperature before roasting. Preheat oven to 400 (or 425F if your oven is weak sauce).
- Cover surface in za’atar spice.
- Bake roast in oven until it reaches an internal temp of 120F, approximately 18-30 minutes. It will likely still be a little pink in the middle, but the juices will disperse back and finish as you let the roast rest a while before serving.
- Optional: bonus points for drawing a depiction of “aggressively salting.”
My friend T.J. will hopefully get a kick out of this post. He’s a big fan of oysters. Everybody say, “Hi T.J.!”
Earlier this Fall, K____ and I went on a short road trip up Chuckanut Drive just north of Seattle to celebrate our anniversary. After an acutely alarming night in Burlington spent in the hotel across from an active shooter incident happening live, we were really feeling the gratitude for being alive, and savoring the world at hand. On top of that, I was also feeling reflective given that it was our anniversary, observed.
I even ate a burger with the pickle intact. This, from some one who used to avoid them at all costs. I thank Korean banchan (side dishes which tend to have pickled vegetables) for that shift. A great day for observing my “try eating things you didn’t like about every 10 years,” guideline.
The last stop coming back south from Bellingham was at Taylor Shellfish Farm. I was not fond of seafood as a kid, and growing up in the Land of 10,000 Lakes and no saltwater, who could blame me for only eating the fresh sunnies and walleye my parents would catch on a day off?* Given my crustacean allergy, the bivalves have gotten a free pass lately with me, with the exception of seared scallops. Them bivalves just didn’t hold very much appeal for me.
So, at the Farm, we drank in the beautiful view of the Puget Sound, and were about to get back in the car for the long drive home,
Double-feature bonus posts this week! My offering to you, Dear Reader, for being a faithful audience. Enjoy!
A few years ago, I found myself buying one of those cup-salads from Whole Foods a lot in the summer. I liked it so much I figured I should start making it, so I can (a)get it without cilantro and (b)stop feeling like such a yuppie for buying a salad I could clearly reverse-engineer to make myself. Now when I’m up for more than throwing together some greens with nuts (read: up for more chopping), I’ll use this mix as the base recipe and improvise from there. I was actually pretty surprised when I couldn’t find a blog entry for this. Perhaps because it’s so straightforward, it didn’t feel like a recipe. This week’s weather in Seattle is sneaking up to the mid-80s, which counts as hot, so here’s a good option for those hot late Summer days when you don’t want to add another degree to your house by turning on cooking appliances. Air conditioning is a luxury, yo.
Quinoa, Cucumber and Tomato Salad (+Avocado)
Jumping-off point: Spicy Quinoa, Cucumber and Tomato Salad by Martha Rose Shulman (NYTimes)
Okay folks, I admit, I’ve been a little distracted by the glorious Pacific Northwest summer, traipsing about in the mountains. Between that, work, and other personal projects, feeding the Internet Blog Machine has gotten a little backlogged. So without further ado, here’s one more..
Quite some time ago, I went to school in the other Washington -the District of Columbia. While there, I was exposed to the experience of an even more humid climate than my native Midwest summer. Wandering the concrete jungle blocks from my job at a nonprofit and nerd-exciting statistics classes, I was exposed to my first taste of Korean food ever. It was ironically a vegan Korean shop, and my favorite dish was tofu japchae. In retrospect it was an easy gateway crossover from my beloved childhood Cantonese restaurant dish of beef chow fun (see fellow pun lovers’ recipe at Woks of Life, and really, anything noodle. That first taste opened me up to a whole other cuisine full of spicier, more vegetable-filled and bbq-beef-laden meals like dolsot bibimbap and tofu soup!
Fast forward to years later on a warm Seattle summer day, living with some one who eats low carb, and here is my experiment in turning Japchae paleo friendly.