December 29, 2013
I've been taking a bit of a blog holiday, both from reading and writing. It started when we took a short East Coast trip and I didn't have my computer, and then just kept going, and going. My schedule has been disrupted by holiday hours, and my mind had been taken over by Doctor Who. The Doctor is still honing in on my time, but I'm trying to take back at least a small portion of my brain. So....
I read a post on Carrie on vegan about her top ten things to buy at Trader Joe's, and it got me thinking. Back before I moved to Seattle, and before TJ's was in Wisconsin, we used to come to Seattle to visit our oldest son, and TJ's was on the 'tourist list'. Back then it seemed so unique, and we loved going there to see what interesting items they had. I used to buy chocolate-covered coffee beans to bring back to my office mates, and just having a Trader Joe's label made them a novelty. (I know. Some of us are easily entertained.)
When Trader Joe's opened a store two blocks from our house in Madison, we couldn't get near the place for weeks. Our normally popular neighborhood became a destination, and we watched in wonder as people rolled stacked cases of wine down the sidewalk to their cars. Even TJ's was shocked at the response — they could barely keep the shelves stocked. The neighbors held off for a couple of months before shopping, until the 'outsiders' calmed down, then it became our neighborhood grocery store. We had our favorite items to buy there, but one thing that can make TJ's both frustrating and interesting, is that the stock keeps changing, and the new product that becomes a favorite can disappear at any time.
So jump to the present, and here we are living in Seattle about a mile from a Trader Joe's store, but we seldom go there, preferring our local co-op and Whole Foods. After reading Carrie's post, I decided we needed to check in with TJ, and see what we could find. We picked up a few of Carrie's faves, like organic Turkish apricots (excellent!), soy milk, fire-roasted no-salt salsa and fermented black garlic. (Fermented black garlic? Have you used it? How?) We also bought some of our old TJ staples like frozen mango, roasted unsalted pistachios, kimchee, bourbon vanilla extract, organic limes, mushrooms, gluten-free pasta, avocados and paper towels along with some new TJ finds like cooked baby beets, organic clementines, ruby red grapefruit, organic d'anjou pears and organic broccoli florets. I think it was our largest single haul ever from Trader Joe's, and all I can think of is we must have been hungry when we went shopping. So far everything I've tried — grapefruit, avocado, pears, clementines, pistachios, noodles, broccoli and apricots — have been great.
After we got home, I came across two articles about Trader Joe's that provide food for thought. The first was an article about the origins of Trader Joe's and its parent company, Aldi, in Germany. It's an informative and entertaining account of brotherly competition, rivalry and success. We don't have Aldi yet in Washington, but I suspect it's coming in the next couple of years as it's in Southern California now.
The second article was not entertaining, and made me wish that we had at least made our own kimchee and cooked our own beets. It concerned the grim plight of a dead sperm whale that washed up on a beach in Spain, its belly full of plastic traced back to Aldi — a sad example of failure to protect the environment with the conscientious use of materials and proper recycling. It wasn't just Aldi that was at fault, but several European-based grocery chains that were involved in failing to monitor the materials used to grow and package greenhouse-grown winter vegetables. I try to do what I can to support ethical, cruelty-free, environmentally responsible businesses, but sometimes I just feel overwhelmed by the enormity of the problem. Where do you draw the line? Do you express your concerns to stores about their business practices? Do you buy only in bulk and only what's in season locally? We've become so used to excess packaging, that I think it's again time for me to take a closer look at how and where we shop, and how we respond to stories about environmental irresponsibility.
On a lighter note, I hope everyone had a pleasant holiday (as in time-off from work, and visits with family and friends if you don't celebrate Christmas), and a very Merry Christmas, if you celebrate. Wishing you a Happy New Year filled with love, peace and serenity!
Labels: shopping at trader joe's
December 17, 2013
This might not look like breakfast to you, and most days it doesn't to me, either, but sometimes I crave a hearty, savory breakfast. This was a breakfast of opportunity, since the Brussels sprouts, chopped tomatoes and quinoa were leftovers just waiting in the fridge, and all I had to do was open a can of beans, scoop some olives from a jar and warm the whole thing up.
While preparing to make a pie for this past Thanksgiving, I dragged out all my pie plates to find the correct size for the pie in question. I must not have been paying attention to what I was doing because after making the crust and pre-baking it, I discovered I'd used the wrong plate, and the crust was too small. Undaunted (well, maybe a little daunted) I made another crust in the larger pie plate, and covered and popped the too-small one into the freezer to save for a future pie.
Upon eating the pie on Thanksgiving, I discovered the crust was not too great. I'd followed a recipe I'd never used before, mainly involving oats, almonds and dates, and the resulting crust was too hard and too heavy. Seriously, it was almost impossible to pry it out of the pie plate. The too-small crust stayed in the freezer, unwanted and unloved. This past weekend we needed freezer space, and the pie crust got evicted. I hate wasting food, and I thought about the cake ball save from not long ago, wondering if pie crust balls were an option. Instead of balls, though, I made bars. First I pried the evil crust out of the pan, broke it up and ground it to a coarse flour in the food processor. I added a little sugar, a little Earth Balance, vanilla and enough non-dairy milk to achieve a cookie-dough-like texture. I pressed it into a square baking dish, added a layer of chocolate chips and baked it for 20 minutes. When I pulled it out of the oven, I used a spreader to smooth the chocolate topping. Cooled and cut into bars, the recycled pie crust tastes pretty good, with a texture kind of like blondies. I wouldn't make them on purpose, but I'm happy to eat them now that they're here — not too sweet, with a nice textural contrast between the fudgy-cakey bottom and the hard chocolate top.
I wanted mung threads with a spicy red sauce. I wanted tofu, broccoli and mushrooms, and I wanted it to taste like something from our favorite local Thai restaurant. It's much more fun for me to cook if I don't have a recipe — just a taste in mind. I started with a small amount of leftover tomato sauce and just kept adding stuff (rice vinegar, sweetener, tamari, water, spices — you know. I dry fried the tofu in a wok, then stir-fried the veggies with a little oil. It turned out exactly as I hoped it would.
It also was perfect heated up the next day for lunch, with a little extra sauce added.
Do you prefer to cook from recipes or from intuition? I do both.
The reason we had leftover tomato sauce was because my husband made spaghetti squash and served it with a traditional red sauce. Spaghetti squash tastes so good to me — I like it better than regular winter squash, though for some reason we hardly ever think to make it. It was a very simple supper — baked squash, baked tofu, steamed broccolette — but it really hit the spot. Have you tried spaghetti squash?
We've been watching the modern incarnation of Doctor Who, and I have to admit, we're hooked. I have Cadry to thank for this obsession. We have to watch at least one episode most nights, and I'd been thinking when we've finished all the episodes, we'd go back and watch the classic series. I was dismayed to discover there are 26 seasons of the original Doctor, and that seems too daunting. Twenty-six years is an awfully long time. Have any of you watched all of the the original episodes?
December 13, 2013
|Homemade white bean soup with fresh rosemary and lemon.|
We recently returned from a quick trip to Philly to see relatives. Mainly we were there to see my husband's mother, but we both have siblings there, and my oldest, dearest friend is there as well. A combination of the trip being too short, and an unexpected snow storm, meant I couldn't see my friend, but we did manage to fit in most of the family. I was randomly selected as a non-terrorist by the TSA and allowed to flit through security without removing my scarf, jacket or boots, and without having to display my liquids, gels and powders — both there and home. It reminded me of the good old days when traveling was fun.
|Chickpea masala, and potatoes and spinach from Zaika in Northeast Phila.|
Our flight was delayed about two hours in Seattle because of clouds and rain at the Philadelphia airport. The long flight coupled with the fact that we'd gotten up about 4 a.m. to get to the airport in time for our original departure, meant that by the time we arrived at our hotel we were fried. My husband found a Indian/Pakastani restaurant, Zaika, about a block from the hotel that was just about to close (it was close to 9 p.m.) and only had a few food choices left, but there were two that were both dairy and gluten-free, and he brought back a chickpea masala and a potato and spinach dish. We couldn't have the rice because it had butter, but we were so exhausted we didn't care. The food, elegantly displayed on a plastic plate above, was actually pretty good.
We didn't get to explore the many downtown eateries that I've been reading about on Philly-based blogs, but we did enjoy the dining experiences that we had, including the Indian takeout on our first night. The day after we arrived we had a family gathering at my husband's brother and sister-in-law's lovely home, and my sister-in-law Shelley put together a beautiful lunch with an assortment of fresh, tasty, sandwich and salad ingredients, and a bean soup that came from a gourmet deli. Sadly, I neglected to take any photos. The soup was so tasty that I planned to try to reproduce it when we got home, and post a recipe, but by the time we arrived back home, I couldn't remember the flavors, so I improvised. And I wasn't organized enough to create a recipe.
|Buddha's delight from Wild Ginger in Huntington Valley, PA.|
On our second night in Philly we had a big family meetup at Wild Ginger, a vegan-friendly Chinese/Japanese/Thai restaurant located not far (by Philly standards) from my mother-in-law's apartment. A dark restaurant and an iphone made for iffy photos, so what you're seeing is a picture of my husband's dinner — Buddha's Delight. Mine was a gluten-free version of broccoli and tofu but the image was too blurry to use. We also shared a rice-noodle dish as an appetizer. I usually have leftovers but I was starving, and ate everything. Every tasty bite.
On our last night, we had homemade chili cooked by my mother-in-law, and shared with my brother and sister-in-law. It was really great to see everyone, but we had to cut the evening short because there was six inches of fresh snow waiting for us outside, and we all wanted to get back to home and hotel before the freezing rain set in.
After lunch the next day — pasta for my husband, and Whole Foods sushi and soup for me — it was back to the airport for the long flight home. We had the middle and window seats, and don't you know that when a stranger is in the aisle seat with an open computer and tons of crap on the floor, it makes the person in the window seat obsess about having to pee. It was a long flight.
|Toasted granulated onion, aleppo pepper, minced garlic.|
Remember when I mentioned the bean soup I wanted to make? I was planning to use a few new items I found at Penzey's not too long ago, to flavor it. We had actually gone to Penzey's to pick up a couple of things we were out of, but our daughter-in-law had also requested a couple of items that she needed. Two of the items were dehydrated garlic bits and toasted granulated onion. I'd never had either of them before but Penzey's has sample jars of everything they sell available to sniff, and one sniff was all it took to convince me I needed these two items, too. Then I came upon a jar of aleppo pepper that I couldn't resist. Penzey's knows what they're doing with those jars!
The soup I made was a very warming dish loaded with cannelini beans, carrots, spinach and corn, flavored with garlic, toasted onion, mushroom powder, aleppo pepper, nutritional yeast flakes, fresh lemon and fresh rosemary. It was a soup of opportunity. Any herb would work, fresh or dried. I happened to have rosemary still alive in my garden so that's what I used. I could have used any form of garlic, and plain granulated onion would have worked, too. (I really recommend the toasted onion — it adds a wonderful flavor when added near the end of cooking.) I always have cans of beans as well as dried beans in the pantry, and cannelini happen to be a favorite. There was half a bag of frozen spinach needing to be used up and also a bag of frozen corn. The inspiration came from our lunch in Philadelphia, but my pantry dictated what went into the soup, more or less, and I loved the result. I'm hoping to write out a recipe soon as this is a soup I'd like to make again. Have you tried any of the three Penzey's herbs I used in my soup?
December 06, 2013
I thought my kitchen was perfectly adequate until recently, when it seemed to be suddenly lacking in counter space. I just wanted more — another spot to set a hot casserole down, or to chop veggies while my husband was using the main counter for another task. So, I started scouting on craigslist, until I turned up a wooden kitchen island from IKEA. It's the perfect size for the center of our kitchen, and I use it constantly. The two drawers have taken some of the stress off of our overloaded kitchen drawers, and the shelves are now storing things that crowded our cabinets. Now I don't know how I got along without it.
Some of the things I loved about shopping on craigslist were: the furniture was already assembled; the price was low; we didn't have to drive all the way to IKEA or deal with the crowds since we found it in the neighborhood. Our cart measures 17 inches by 39-1/2 inches — just enough to give us extra space but not take up too much room in the kitchen.
Doesn't one improvement always seem to lead to another? Although the counter-height top of the kitchen cart is a butcher block, it had never been used as one, and I didn't want to deface it or make it smelly by cutting directly on it, so I ordered a beautiful new cutting board. We really needed another board, and this one will making cutting veggies even more fun.
I think some scones are in order to celebrate. Have you added anything to your kitchen lately that makes cooking easier or more enjoyable?
December 01, 2013
I usually get around to posting about Thanksgiving about two or three weeks after it occurs, but much to my relief, I'm close to right on time this year. We had a small group of only four adults and two kids at our celebration, though there didn't seem to be less cooking than usual. I can't help making a large spread no matter how many guests are expected. A holiday is a holiday is a holiday, and I'm so grateful to have nearby close family members to share it with.
|Carrots taste better when they have crinkles, don't you think? :)|
I like to cook as much as possible the day before so I don't feel stressed out on the day of the event, and I chose foods that could be prepared in advance — or whose components could be made ahead and combined and cooked right before serving. One of the things I actually made on Thursday was the first dish you see pictured above. You must try this, it's easy and fantastic. It's spinach artichoke dip with garlic cashew cream that I found on Glue and Glitter. It was so quick to make, and the taste and texture were excellent. Our omnivore guest said she would never guess that it was vegan. The only changes I made to Becky's recipe were to defrost the spinach by cooking it briefly in a sauce pan, baking the dip 15 minutes covered and 15 minutes uncovered, and sprinkling some coconut bacon over the top for decoration. I served it as an hors d'oeuvre with carrot and celery sticks (cut the day before) and corn chips, and, I'm not gonna lie — it was so good I ate the leftovers for breakfast on Friday. With carrots, of course, not chips.
Our main dish this year was Dreena Burton's festive chickpea tart paired with a quinoa crust from Pies and Tarts With Heart (review). To be perfectly honest, I wasn't sure I liked the tart on Thursday, but when we had leftovers the next night for supper, covered with the leftover gravy, I loved it. It tasted so good I was wondering if, in spite of my efforts to pace myself, I'd had 'cooking fatigue' clouding my opinion on Thanksgiving,. I actually made the crust and filling on Wednesday, but combined and baked them on Thursday, as part of my do-ahead scheme, but I just wasn't so excited about the tart as I'd hoped I would be after reading all the great reviews. The leftovers, though, as I said, were pretty great. I'm going to try the tart again as it's very easy to throw together, before forming my final opinion.
Because one of our guests doesn't care for pumpkin pie, I didn't make anything with pumpkin for dessert, so I had to get pumpkin into the meal somewhere. I made pumpkin biscuits — heart shaped pumpkin biscuits because the only cutter I happened to have was heart-shaped. I adapted a recipe from Opera Singer in the Kitchen, turning them into gluten-free biscuits. I really liked these, which is why I'm including a recipe below. I think they taste best in a smaller size, so if you have smaller cutter, use it.
It just wouldn't be Thanksgiving for me without my beloved cranberry-apple sauce. I've been using the same recipe for at least 20 years, but this year I changed it a little just for fun, and I like the new version better. If one of our guests wasn't a raisin-hater, there would have been some raisins in there, but it was still pretty good in spite of that. I'm posting the recipe below, mostly so I remember it for next time.
We also had our family's standard potato stuffing made from an old family recipe that came with my great-great grandmother from Russia. Our son made it, and used buckwheat instead of bread so it would be gluten-free. (I actually used to make it with buckwheat long before I ever knew what it meant to be gluten-free.) I love this stuff and could happily eat it for my entire meal, though of course I don't do that. I failed to photograph it but it was delicious.
|The pie, before garnishing with coconut whipped cream.|
And, of course, there was pie and whipped cream from Chloe's Vegan Desserts. The last time I made the recipe I made it into tarts instead a pie, so I thought I might as well try the pie this time. I used a different crust (which didn't work so well so I'm not sharing the recipe) and actually had to make the crust twice. The first time I put it into the wrong sized pie plate and there wouldn't have been enough room for the filling. I also over-baked the crust. I made a second, larger crust, and over-baked that, too, so the crust was not the best. The filling, though, was perfect — rich and bittersweet. The whipped coconut cream in Chloe's book has 3/4 cup of powdered sugar which I reduced to one tablespoon of coconut sugar plus a spoonful of vanilla.
Here is one of our esteemed guests, before he became covered in cranberries and other assorted colors. He moved as I snapped the photo which is why he looks a bit blurry. Or maybe it's because he wasn't feeling his best. In any case, it was his first Thanksgiving, and he really liked the biscuits!
Pumpkin biscuits (GF)
- 2 tablespoons flax meal plus 5 tablespoons ice water
- 2 cups gluten-free flour mix (I used Bob's Red Mill) plus extra sorghum flour for kneading
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 Tablespoon evaporated cane juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3 Tablespoon frozen Earth Balance margarine, cut into small pieces
- 3/4 cup pumpkin puree
- 1/2 cup So Delicious coconut milk
- Preheat the oven to 450 degrees.
- Place the flax into a small bowl or glass measuring cup and add the water. Let sit while you prepare the rest of the ingredients.
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, sugar, and spices. Blend in the margarine using a pastry blender, or buzz the flour mix and margarine in a food processor a few times until the mixture is like coarse breadcrumbs.
- Whisk the flax and water with a whisk or fork until it is viscous (like an egg).
- In a medium bowl, combine the pumpkin, coconut milk, and flax goo.
- Pour the wet ingredients into the dry ingredients, and stir until the mixture holds together. Knead lightly in the bowl, using just enough sorghum flour to cut the stickiness. Pat out to 1″ thickness. Using a 2″ (or smaller) biscuit cutter, cut the dough into circles. Or use any shape cutter you prefer, such as a heart.
- Re-shape the scraps and cut out biscuits until all the dough is used. Place on the prepared baking sheet.
- Bake 12-14 minutes or until golden brown. Serve warm with gravy, jam or vegan butter.
|A flax egg after sitting and whisking — thick and gooey.|
- 16 ounces fresh cranberries
- four medium cooking apples
- one heaping cup frozen pineapple chunks
- 1/2 cup water
- 1/4 cup pure maple syrup
- 1 cinnamon stick
- 1/4 cup raisins (optional)
- If the apples aren't organic, peel them. Core the apples and cut into 1/2-inch cubes.
- Place the pineapple and water into a blender jar and purée.
- Place all ingredients into a large pot and bring to a boil. Turn the heat down, and simmer until the cranberries and apples are soft. Cool. Place into a dish and refrigerate until cold. Leave the cinnamon stick in the bowl, or remove it. Your choice. (I leave it in.)
November 24, 2013
I'm still testing recipes for Kittee Berns' Ethiopian cookbook, and here is a selection of recent recipes I've cooked. The potato and beet allecha wot was pretty mild. Beets may not be on everyone's 'favorites' list, but they do add a festive, rosy glow to whatever dish they're in. I'm not a huge beet fan, but I don't hate them. I wasn't thrilled with the allecha the first night, but the second night it was so delicious. And I ate the remainder for breakfast on the third day, so you know it was growing on me. Beets first thing in the morning — Ethiopian food definitely gets better as it ages.
Another mild recipe (assuming the jalapenos you use are mild!), white beans in garlic and ginger sauce is a creamy, saucy dish to warm up a chilly evening.
A cold butternut squash salad will add a vibrant splash of color to an Ethiopian spread, as well as a bright flavor.
My favorites are the spicy dishes, and the spicy red lentils with mushrooms was great. With a few less spicy salads or vegetable dishes to balance the heat, you'll have a nice selection of spicy and mild.
One more spicy wot of deliciousness was kind of a do-it-yourselfer. The recipe provided the basic sauce, and I chose my own add-ins. I picked carrots, potatoes, peas and marinated soy curls. Just looking at it is making me hungry.
Tofu, of course, isn't Ethiopian, but Kittee is including a selection of fusion recipes in her cookbook. One of the recipes is awaze tofu. And, yes, it tastes as good as it looks. I guess you're all just waiting for the book to hit the stores before you grab a copy for yourself. It will be good!
November 20, 2013
You might think the blueberry dessert pictured here looks pretty good. But you'd be wrong. The original dessert I was trying to make was blueberry flaugnarde from the Misfit Baker. I first saw Ketty's version of the flaugnarde on Luminous Vegans, and it looked so beautiful and intriguing I wanted to make it right away. I'm 100% sure the lovely creations that inspired me were fabulously delicious, but I wanted to make a gluten-free version, and that's where things went wrong, wrong, wrong. (If you're not GF, go immediately to Ketty's blog and make the dessert she made!)
|The outer edges were very tasty.|
I made the dessert to take to a dinner, breaking the golden cooking rule not to serve to others that which you haven't first served to yourself. I often ignore this rule with great results, but ignoring it while converting a recipe for a custard (did you read that: CUSTARD) to a gluten-free and vegan recipe is stupid. I was cobbling together two recipes — one that was vegan, and one that was GF but filled with eggs, and I guess I let a string of recent successes go to my head. The dessert didn't taste so bad, but it had the texture of a custard mixed with sand — worse, actually. (In my defense, the top edges were good. hahaha)
I brought it home, and the next day decided to turn it into a cake. (I'll spare you a photo of the result.) It was better than the original, but it was the sort of cake that would only be eaten by someone frantically desperate for a piece of cake. The sad cake made me immediately think of River from Wing It Vegan, not because she makes sad cakes, but because if one of her baked things fails, she springs into action. She never wastes anything, turning her failed cakes and whatnots into truffles and cake balls. You can read about one of her transformations here.
I've never made (or eaten) cake balls but if ever there was a need to make some, this was it. I did a search, and found some helpful advice, which led me to mush up my nasty cake. (Again, no photo because it was much too ghastly with the blueberries and all). I added almond butter and maple syrup, and mushed until I had a dough-like texture. Then I placed the mixture in the fridge for a half hour to firm up. Next I melted chocolate chips in the microwave (Two 30-second stints did the trick.) and rolled and coated the balls in chocolate. They are supposed to be perfectly smooth but that takes a bit of practice, at least according to the directions I read. If you roll them in coconut shreds after the chocolate, they look better, but I don't really mind the scruffy look.
|A little rough, but oh so tasty!|
I put them in the freezer, and you wouldn't believe how fabulous they taste! The coating cracks when it's bitten, just like an ice cream bar, and the insides are cool, creamy and smooth. I gave one to the very particular Miss E for dessert tonight, and her eyes opened wide at the first bite as she proclaimed them to be amazing. I agree. Who wudda thunk it?
(The cake balls were in the freezer for about one hour before being eaten. If stored in the freezer for a longer period, let them defrost about 15 minutes before eating.)
November 14, 2013
The lovely Kylie from Fellowship of the Vegetable has dragged me out from my hiding place and interviewed me on her blog. If you haven't visited her blog yet, you should go see the wonderful food and photos she shares. Every week she interrogates a fellow blogger, and I've found interesting new blogs after reading the interviews.
She's also hosting a giveaway of one the Vegan Military hats she designs. Go see.
|My tablet — not the prize.|
Speaking of giveaways, Randi from Laughfrodisiac, won the Molskine Notebook giveaway I hosted last week. She was the first commenter on my giveaway post, assigning her the number "1" to enter into the random number generator. I was so surprised to see the number "1" pop up that I thought the generator wasn't working, and I hit it several more times to check. Each time revealed a different number so I knew that the first number to come up was the real deal. Now I'm wondering why I always assume the number 1 won't come up in a random selection. What a random idea.
Might as well continue to be random by including a couple of recent soups we have consumed. The soup pictured above is a pretty basic vegetable soup enhanced with Soy Curls. Unlike most soy protein products, Soy Curls are made with the whole soy bean, and nothing else. They are non-GMO, gluten-free and vegan. They are simple to use, pick up seasonings well and have a great chewy texture. Whenever I get an urge for something savory and chewy for dinner, soy curls comes to the rescue.
Another basic bean, grain and veggie soup, this one got upgraded with roasted brussels sprouts on its second night. Leftovers don't have to be boring or static — adding one new flavor or ingredient can make it seem like a whole new meal. Do you like to change up your leftovers, or do you prefer to just reheat and eat?
Full Disclosure: The tablet was sent to me for review. The Soy Curls were purchased by me. I was not paid to write about these products.
November 11, 2013
|Fasolia be Karot|
Testing for Kittee's Ethiopian cookbook is still going strong at our house. Although I have to admit to a moment or two of Ethiopian food fatigue, we still love all the dishes we've been making. If you've eaten Ethiopian food, you've no doubt noticed that much of it is really spicy, but not all. A platter of food usually includes mild foods and salad to balance out the heat of the highly spiced dishes. The Fasolia be Karot, or green beans with carrot that you see in the photo above, was rich with garlic, ginger and onions, but mild and sweet in taste. We both loved the flavor of the tender green beans and carrots.
|Ye'dubba Kai Wot|
The roasted butternut squash in a spicy red sauce was spectacular — very spicy and delicious. It was wonderful wrapped up in bites of tangy injera.
The Shehan Ful, or mashed seasoned fava beans, is a breakfast food. Topped with tomato, onion and jalapeno, it's a fine way to get the morning started — or the afternoon. I enjoyed it spread on crackers for lunch, though that's not the traditional way to eat it.
You've seen pancakes like these many times on this blog and others. Chickpea flour flatbreads are popular in many countries (Italy, Spain, France, India ... to name a few) and I love them. The Ethiopian version you see here is filled with chopped tomato, onion, parsley and peas. Hot off the griddle they are thick, fluffy and delicious, but after a night in the fridge, they tend to compress a bit. I rejuvenated mine with a very thin coat of Niter Kibbeh and a short visit in the microwave. Still delicious!
Awaze is a pleasantly hot barbecue or dipping sauce, and it's hard not to put it on everything.
Not all the food in Kittee's book is traditional. There are a few renegade recipes like the burgers you see above that make use of leftover Ethiopian dishes partnered with old friends like tofu.
I was happy to use some of the leftover butternut squash and another vegetable dish to mix up the burgers when I couldn't stand the thought of eating the originals one more time. The burgers were wonderful, and reminded me of a terrific little tofu burger I used to buy ages ago — only these were better. The texture and the taste were very appealing. I ate them straight up — both hot, and cold the next day.
|University of Washington Botanic Gardens.|
We do other things besides eat around here. For example, we belong to a walking group that explores various locations around Seattle every Sunday morning. For about two hours, we walk different areas of town. Seattle is filled with great places to hike right in the city, and we've been to places we never knew existed, thanks to our very talented and knowledgeable leader. She not only knows the best places to explore, she can identify the plants and birds, and also is somewhat of a history buff, so she gives us background info on what we're seeing. And she doesn't get lost.
|Yes, it was blooming. University of Washington Botanic Gardens.|
Here are a few photos from a recent walk in the University of Washington Botanic Gardens. It's still hard for me to believe a few plants are in bloom in November.
|A sassafras leaf in fall color. University of Washington Botanic Gardens.|
We've been incredibly lucky so far in that it hasn't been raining on our walks. On the day the photos were taken, it was actually sunny. This past Sunday, we watched the salmon running in Carkeek Park, and hiked the trails in the chilly gloom — but no rain! Do you have great natural areas to hike where you live?