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July 15, 2015

Kale Radish Kimchi

Fermentation is a process that I found intriguing but intimidating, and it took several months before I gathered enough courage to begin trying it for myself. First I read Michael Pollen’s Cooked, next was Sally Fallon’s Nourishing Traditions, and then I dug even deeper in Sandor Katz’s The Art of Fermentation. Still, the idea of leaving food out at room temperature for days, even weeks, seemed frightening to me. Finally one of my best friends got me motivated to give it a try. She has four kids and homeschools but has somehow managed to incorporate fermentation into her regular kitchen routine. After having tried several batches of ferments myself now, I’ve been pleasantly surprised to discover the relative simplicity and ease of the whole process. Since our CSA share has exploded lately with all kinds of fresh produce, fermenting seems to be the perfect solution when there’s a bit more than needed for the week. So far our favorite ferment has been kimchi, usually made with napa cabbage, but this time I used kale and radishes from our CSA share. Turns out kale and radishes make a wonderful kimchi as well. Like a good sriracha sauce, kimchi seems to go with everything and makes great a condiment to accompany a wide variety of dishes.

[Read more…] about Kale Radish Kimchi

July 8, 2015

Chocolate Millet Crunch

One of the things I enjoy most about having the kids home with me in the summer is working together with them in the kitchen. Often times I try to find ways for them to help me with dinner preparation- grating cheese, stirring pasta, shelling peas, shucking corn, etc. Once in a while I’ll try to think up a sweet and healthy treat that’s a little more exciting than just dinner and that I know would be especially fun for them. This chocolate millet crunch was our most recent little project. It’s simple enough for the kids to make almost on their own, but tasty enough that it’s hard to just eat a few pieces. These are little mounds of chocolate coated puffed millet, chopped hazelnuts, and goji berries with just a touch of shredded coconut sprinkled on top. Puffed millet can be found in the cereal aisle of a natural foods store and although I find it rather bland on its own, it complements the chocolate nicely and it adds a certain crisp lightness that I love. These must be served chilled to get a crunch, which makes them perfect for those hot days when you just need a little bit of chocolate. [Read more…] about Chocolate Millet Crunch

July 1, 2015

Curried Quinoa with Grilled Zucchini and Toasted Curry Lime Pepitas

Our family just returned home from spending a beautiful four days at Blue Lake Fine Arts Camp. We are exhausted, but have full hearts. We made new friends, went on peaceful walks, relaxed by campfires, and our kids were able to experience music and art in new and inspiring ways. It was a refreshing break from tv, computers, and the internet. Camp food was… well, camp food, and after four days, I was ready to get back to whole grains and fresh produce. I told Ryan that as soon as we were home again I was going to make a big quinoa salad, and I think he thought I was joking, but no, this was the first thing I made after we returned home. It was just what I needed and hit the spot. This dish is healthfully seasoned with curry, cumin, turmeric, and smoked paprika, has plenty of green from the grilled zucchini, grilled scallions, and parsley, and is generously garnished with crunchy toasted curry lime pepitas. Toasting the pepitas on the stove with some curry and lime zest only takes a few extra minutes and it makes all the difference. This can be served warm or at room temperature, but if making ahead of time, keep the pepitas stored separately until ready to serve so they don’t lose their crunch.

Curried Quinoa with Grilled Zucchini and Toasted Curry Lime Pepitas

Yield: 4-6

Ingredients

Curried Quinoa

1 cup quinoa, rinsed and drained
3/4 teaspoon kosher salt
1 teaspoon curry, divided
3/4 teaspoon cumin, divided
3/4 teaspoon turmeric, divided
3/4 teaspoon smoked paprika, divided
1 teaspoon extra virgin olive oil
3/4 pound zucchini (about 2 medium zucchini), trimmed and quarter lengthwise
1 bunch scallions (about 6 scallions)
1/4 cup chopped fresh parsley

Toasted Curry Lime Pepitas

1 cup pepitas (pumpkin seeds)
1 teaspoon extra virgin olive oil
1 teaspoon muscovado sugar
3/4 teaspoon curry
1/4 teaspoon kosher salt
zest from 1 lime

Instructions

Curried Quinoa

In a small sauce pan, combine quinoa, salt, 3/4 teaspoon curry, 1/2 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 teaspoon paprika, and 2 cups of water. Bring to a boil, then lower heat and simmer until water is absorbed, about 15-17 minutes. Set aside.
Preheat the grill to medium heat. Place zucchini and scallions on a large plate or tray. Drizzle olive oil and sprinkle with remaining 1/4 teaspoons of curry, cumin, turmeric, and paprika. Season with salt and pepper. Use hands to evenly coat vegetables.
Grill zucchini 5-6 minutes, rotating after a few minutes, until tender and browned. Grill scallions 2-4 minutes, until slightly wilted and browned. Chop zucchini crosswise into small chunks and thinly slice the scallions.
In a large bowl, combine quinoa, zucchini, scallions, and parsley. Gently toss together and season to taste with additional salt and pepper. Serve with a generous sprinkle of toasted curry lime pepitas.

Toasted Curry Lime Pepitas

In a small bowl, mix together the muscovado sugar, curry, lime zest, and salt.
In a large skillet over medium heat, toast the pepitass with olive oil until they start to brown, about 5-7 minutes. Sprinkle the curry lime mixture over the seeds and stir constantly until seeds are evenly coated and sugar is melted, about 1-2 additional minutes. Transfer to a plate to cool. Season to taste with additional salt if needed.

Notes

inspired by Bon Appetit