Sometimes, don’t you just want to set the world on fire?
No? Well, maybe at least shake it around a little to tell it to behave itself better? Doesn’t the state of it just break your heart some days?
Let’s go back to setting things on fire. I extra-think plenty on the things that are hugely wrong with the world when I’m in the city, but let’s take 10 here for a fireside break of something to warm your heart (and belly). Not discounting it: my sincerest condolences to the families who have suffered losses by the products of our institutional racism and other issues built up over decades of bias. I’m sorry the rest of the post may land tone-deaf, I have no reasonable segue to such a trivial topic below. :(..
Stay tuned for some scenic photos that will hopefully prove a little calming and restful.
Sorry I’ve been a little M.I.A. with no weekly post for a while. I started a new job assignment and was pretty busy with that, …and a quick vacation in Kauai to get some quality relaxation in before my work & life falls back into hectic-ness. Also just generally always busy trying to seize life by the throat and shake it all around..
Without further ado, here’s a new installment:
Factor 1: Ah, how memories blur with time. A few years ago I got the privilege of exploring a little bit of Turkey, mostly Istanbul. As an ancient history fan, it was super exciting to explore this city with so much East-Meets-West history, with layers and layers of stories all piled on top of itself, not to mention multiple legacies of countless Roman leaders! That, and trying the food was such an adventure. I still dream of the egg and tomato dish I ate on an Airbnb host’s recommendation near Galata Tower in Istanbul. Fast forward to now, when I finally get around to trying my hand at the recipe below: tomato, egg, peppers, sounds delicious, right? Sounds the same!
Factor 2: When I was a kid and my mama went out of town I’d look forward to my Baba making his signature dish, egg and tomato fry. Yum! Apparently, it is a popular combination with me..
Voila: Sunday brunch dish trial, thinking I was making this:
Finally over it, but I caught a cough a few weeks ago and fought with it for almost two weeks. Started a new job, so it didn’t seem like I could really just call in sick my first day. It was downhill from there. My friend Yvonne recommended making this tasty concoction to mix in with hot water and drink. After a week or so of drinking luo han kuo (a.k.a. monkfruit) beverage* and so much pho I felt pho’d out, it was nice to try something different. It was really nice on the throat, and I just wish I’d managed to get up the gumption to start making it sooner so my sore throat could enjoy it for longer.
Lemon, Honey, and Ginger Soother for Colds and Sore Throats
Originally from Lana Stuart’s blog.
Prep time: 5 mins
Total time: 24 hours
1″ piece fresh ginger root**
1/2 to 1 cup honey
I pretty much winged it on the portions here to taste. Continue Reading
From the kitchn, with the last few steps re-ordered.
1/2 cup of honey
1/2 cup of water
3 to 4 fresh sage leaves
1 pound fresh blackberries
Extra blackberries and sage leaves for garnish (optional)
Also optional: vodka or gin
Some of you may be wondering why there hasn’t been a post in a while. Maybe one of you is wondering what happened with the spiralizer you loaned me, or what I ate on vacation in South America. Ooops, sorry, I’ve been busy seizing life by the throat and shaking it around. I do plan on recapping both those topics soon, but in honor of low maintenance recipes, herbed butter:
From Food52’s “Five Ways to Flavor Your Butter with Fresh Herbs,” I thought I wouldn’t use it a lot since I don’t eat toast much, but this little jar of deliciousness turned out to be a nice bonus to put on roast chicken, a green onion pancake egg sandwich, in a microwaved sweet potato at work, and anything else with a spreadable surface!
I used a tiny jam jar from a great wedding i went to, which was the perfect low commitment trial amount. I highly recommend trying out different flavor combos like in the article until it hits your taste buds just right.
Once butter is warm enough to stir awkwardly, mix in thyme, honey and a dash of salt to taste.
Serve immediately, or store in fridge at eye level for maximum usage.
Gift storage note from Food 52: “To gift or store the butter, dollop the flavored butter down the middle of a sheet of parchment paper. Using a straightedge, form the butter into a cylinder and roll the paper over it so that it keeps its shape. You can store it in the freezer for up to 6 months, slicing off coins of butter as needed.”
Today’s Trial Recipe Rating:
Novelty Rating: 4 of 5 stars.
It’s not a 5 only because i wouldn’t eat it on its own. Likelihood of Repeat: 75% prolly going to add this to my repertoire of edible gifts, for those I’m not worried abouy fattening up. Lesson Learned: Do not underestimate the power of butter. Also: this will be a great way to use the herbs growing in my spring garden while also trimming them to grow bushier.
Last week also saw my spouse and I visiting my parents. I was raised on a relatively mellow-tasting, healthy diet, similar to what I helped my mama make below. Lots of steamed stuff, and delicious tofu.
The next night, I made dinner in honor of my father’s birthday. Fell a little short on supplies cooking away from my kitchen, but I made do.
I preheated the good ‘ole toaster oven to 400 and oiled up the pan. I rinsed and dried the chicken, brushed it with the butter and oil mix, and sprinkled a generous amount of marjoram, rosemary, salt and pepper. Then I baked it for around 40 minutes, dripped a little honey on top on impulse, took it out around 10 minutes later.
Charred Green Beans
Originally from a Seattle Times 2008 article (their link was dead so I removed it), modified for what I had on hand, and to keep the garlic in the roast.
3 tablespoons vegetable oil
2 teaspoons chili powder (this is the substitute shown above for not having chili oil)
1 teaspoon dark sesame oil
2 large or 4 small garlic cloves
1 pound green beans
2 tablespoons sesame seeds
Coarse kosher or sea salt
1. Combine vegetable, chili and sesame oils in a microwave-safe container. With the flat of a chef’s knife, smash the garlic cloves; remove and discard peel and add garlic to oil. Cover with a paper towel and microwave on full power for 30 seconds. Let sit while you prepare the beans.
2. Top and tail green beans, rinse them thoroughly and then whirl in a salad spinner to remove excess moisture. Pat dry with paper towels or a clean dish towel.
3. Preheat oven to 450 degrees. Spread beans out in one layer in two rimmed baking sheets. Drizzle oil over beans and toss beans until all are coated with oil.
4. Roast beans 15 to 20 minutes, depending on size, stirring and rotating pans halfway through. Beans should be browned in spots and beginning to shrivel. Remove from oven and drain on paper towels.
5. While beans are roasting, toast sesame seeds in a skillet over low heat, shaking pan and stirring frequently until fragrant; then remove from heat.
6. Sprinkle hot beans with sesame seeds and coarse salt to taste. Serve immediately, or store in fridge then serve at room temperature.
This week’s trial recipe rating:
Novelty Rating: 3 of 5 stars
The chicken was palatable, and I was happy it turned out okay, but was not remarkable. I’ve been making those green beans since 2008, they are in the regular meal rotation, so the only novelty is how tasty they are. Likelihood of Repeat: 20%
Likely not to repeat the same ad hoc chicken, likely to repeat the green beans, but they weren’t the trial factor here.
Cookies Part 3 of 4. This one whips up fast, and it’s even vegan!
(originally from All Recipes, HQ’d in Seattle! ..one adjustment here)
Makes: 2 1/2 cups almonds
Total processing time: less than 30 minutes
1/4 cup raw sugar
1 1/2 teaspoons kosher salt
1 teaspoon cayenne pepper
2 1/2 cups whole almonds
1 tablespoon water
1 tablespoon honey
1 teaspoon olive oil
1. Preheat an oven to 350 degrees F (175 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully as they bake: they burn quickly.
2. Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside.
3. Stir together the water, honey, and olive oil in a large skillet over medium heat. Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened. Pour the almonds into the sugar and spice mixture, and toss until evenly coated. Spread onto baking sheets in a single layer, and cool to room temperature.
Notes: don’t breathe in too deeply when you’re mixing the dry ingredients, or you will end up coughing. I keep reading this note and still doing it. :p Also: you could use agave syrup instead of honey, it won’t stick as well and will feel a little more oily.
Today’s “Cookie” Recipe Rating: Novelty Rating: 1 of 5 stars Likelihood of Repeat: 85%
Since these are marginally better for you than cookies, I make them year-round, so they are very familiar. I also like that they don’t require egg whites, another recipe I tried used egg whites and things turned out funny.