Pumpkin Spice Steamers (vegan, gf)

 

Pumpkinsteamers | Spoonwithme.com

I can’t believe that this Thanksgiving has almost gotten away from me without posting.  I couldn’t let this day of friends and feasting pass by without wishing you a very happy one!

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I’ve been nose to nose with some challenges this fall, and I say the following to myself as much as to you.  Let’s start this holiday season by being as nice to ourselves as we would a good friend, or a cute kid in the grocery store.  Let’s smile at ourselves.  Laugh!  Treat ourselves!

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And speaking of, treats, here’s how I kicked off this morning of Thanksgiving cooking—with a tasty pumpkin spice steamer.  I don’t regret to inform you that these steamers are light years away from those syrup-y $5 drinks from that one place we all love to go to.  They’re rich, lightly sweetened, and scented with spices and pumpkin.  Think a lighter, less sweet version of pumpkin pie.  Something to sip on during all the cozy days of cooking to come.

I hope that you have an increasing amount of things to be grateful for this year!  Happy Thanksgiving!

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Pumpkin Spice Steamers

Makes about 4 8-ounce servings

  • 2 cups unsweetened almond milk
  • 1 cup canned light coconut milk
  • 1 cup pumpkin puree
  • 1 teaspoon finely grated fresh ginger
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon, plus extra for garnish
  • 1/8 teaspoon ground cloves
  • brown rice syrup, coconut sugar, maple syrup, stevia, or other sweetener to taste*

Combine all ingredients in a blender, and mix until well combined and frothy.  Transfer to a small saucepan and cook over medium heat until hot.  Serve immediately, garnished with a dusting of cinnamon.

*I used about 2 tablespoons maple syrup

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Cinnamon Toasted Coconut Snack Bites (gf, vegan)

 

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The other day, I had a major craving for a cookie.  In particular, a snickerdoodle.  It was about to be one of those I’m going to lose my mind if I don’t get that cookie moments.  I’ve seen lots of recipes for nutritious sweet snack bites on Pinterest, and wondered if I could get my sweet fix with something a little better—okay, substantially better for me—than a cookie. 

Cinnamon Bites | Spoonwithme.com

So, I used my very limited amount of left brained-ness, and analyzed the snickerdoodle.  What was I after?   It wasn’t my goal to recreate the snickerdoodle.  I think sometimes when we make too many substitutions trying to make something healthier taste exactly like the original, we end up not getting what we want.  My very scientific analysis told me that I was craving something toasty, sweet, and cinnamony, with notes of vanilla. 

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The combination of toasted almonds, toasted coconut, vanilla, and cinnamon blended in the food processor released a lovely fragrance. I used dates to bind everything together, and a pinch of sea salt, because I can’t get enough of the salty sweet taste. 

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The Mister and I reached the conclusion that they tasted like a cross between a cinnamon donut hole and the yummy gooey cinnamon swirls between the layers of a cinnamon bun.  Since these sweet little dessert-snack bites are full of almonds, and not just empty white flour, I only had to eat two before my sweet tooth was completely satisfied. 

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Are they a dessert?  A pre work-out snack?  An energy bite?  Yes, yes, and yes.  But what’s the best part of all?  They were exactly what I was craving and also full of foods that have more substance and nutritive value than the empty cookie I was dreaming about.   

Snickerdoodle?  What snickerdoodle?

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Cinnamon Toasted Coconut Snack  Bites

  • 1 1/2 cups toasted coconut flakes, or 1 1/4 cup unsweetened shredded coconut, toasted (see below)*
  • 1 1/2 cups toasted almonds
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 2 cups (packed) pitted dates
  • 1 tablespoon vanilla extract

1) Toast the almonds in a frying pan over medium high heat, stirring often until fragrant and darkened slightly, about 7-8 minutes.  Allow to cool.

2) If using shredded coconut, spread on a baking sheet and toast in a 325˚oven, for 8-10 minutes, stirring halfway through, until lightly golden.  If using toasted coconut flakes, skip to step 2.

3) Blend the toasted coconut in a food processor until it looks like coarse sand.  Reserve 1/3 cup in a small bowl.

4) Add the almonds, cinnamon and sea salt to the food processor with the coconut and blend until the texture of coarse sand.

5) Add the dates and vanilla, and blend until combined and sticking together (test a ball of the mixture by squeezing it into a ball)

6) By the rounded tablespoon, form the mixture into a ball by squeezing and pressing it together.  Repeat for the remain  Roll the cinnamon bites in the reserved coconut crumbs, using your fingers to press the coconut onto the outside of each ball.  Store in an airtight container.

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Asian Quinoa Salad with Almond-Soy-Ginger Dressing

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Healthy eating can be like mind-twisting voodoo.  If I’m trying to amp up my body’s natural defenses to fight disease, what should I eat?  What shouldn’t I eat?  What if the paleos judge me for not eating meat?  What if the non-paleos judge me for eating meat?     You’re a veggie?  Where do you get your protein?  What?  No dessert?!  You’re too skinny!  Dessert?! You’re too chubby! Don’t know how you do the voodoo that you do, well, it’s a spell, hell, don’t know what to eat, eat, eat! (if you spend any amount of time listening to pop music in the 90s, then you know what I mean!).   

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Should, shouldn’t.  Feed, deprive.  Avoid, indulge.  High carb, low carb, complex carb, no carb.  Trans fats, unsat fats, hydrog-ed fats, no fats…  WHAAAAAT?  Why does every choice feel so loaded?  Why do we eat?  I eat to fight cancer.  I eat to bring my body to optimal health, so that my natural defense mechanisms can thrive.  I eat to feel energetic and vibrant.  I eat to fuel my body and my brain.  I eat to give my body needs, but also what it loves (still leaving room for a genuine straight up treat every now and then!).   The enjoyment of food is one of the best parts of life!  How do you think about what you eat?  

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I’ve got my mind on my healing, and my healing on my mind.  More and more I’m feeling drawn to share recipes for nutrient-dense foods that are still exciting to eat.  It’s easy to find very “pinteresting” recipes for quick and easy cheesy crockpot dip, and a little harder to find tasty healthy foods . Let’s remininsce about our spooning thus far.  Here on Spoon With Me, it’s always been about whole ingredients used to create beautiful food you actually want to eat.  I have occasional dabblings with completely indulgent chocolate truffle cakes, and that’s okay!  The world needs occasional truffle cakes here and there (and no judgement if you get sidetracked, click on the cake link, and decide to spend the 6 hours making it!).

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Right now, my body needs the most fuel to give it the best chance for healing.  So my mission stays the same–well, sort of.  This site isn’t about rabbit food, low fat substitutes, gimmicks, or fad diets.  It never has been.  It’s about being creative in the kitchen.  It’s about flexibility and improvisation, and eating and living well even in the face of challenges.  It’s about riding the waves of life with a sense of humor and grace.  But most of all, it’s about colorful beautiful whole foods you can get excited about cooking and eating!

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In today’s recipe, quinoa serves as the canvas for veggies of all shapes and textures, crunchy toasted almonds and crackly sesame seeds, tied together with a soy-ginger almond butter dressing. Salads are like elementary school art projects; the more colors, shapes, and textures, the better!  This salad also offers your body protein, fiber, complex carbs, healthy fats, and a truckload of veggies! 

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This is not the one night stand cooking that will leave you feeling regretful and empty.  This is the kind of cooking that will keep giving.  Hence, my new slogan, Spoon With Me:  The foods you love, that love you back!  

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Asian Quinoa Salad with Almond-Soy-Ginger Dressing

Serves 8 as a side dish

This is not one of those recipes found in a fancy schmancy molecular gastronomy cookbooks that needs to be followed to a tee. The basic idea is to use vegetables of every color and texture, chop them well, and weave everything together with the dressing.  I have found that blanching the green beans makes them vibrant and easier to eat.  I created this recipe for a dinner party of 8, and we still had leftovers, so keep that in mind and halve the recipe if you’re cooking for a small crowd (or, it makes a great lunch to enjoy throughout the week)!

For the Salad:

  • 1 1/2 cups quinoa, rinsed and drained
  • 1/2 lb green beans, trimmed
  • 1 large carrot, peeled, julienned, and roughly chopped
  • 1 red bell pepper, finely diced
  • 2 cups thinly sliced and roughly chopped red cabbage (about 1/2 small cabbage)
  • 3/4 cup almond slivers
  • 2 tablespoons sesame seeds
  • 1/2 cup chopped cilantro (1 small bunch)

For the Dressing:

  • 1 1/2 tablespoons peeled and finely grated ginger
  • 1/4 cup plus 1 tablespoon tamari or soy sauce (check for gluten-free tamari if needed)
  • 2 large cloves garlic, pressed or finely minced
  • 3 tablespoons freshly squeezed lime juice
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon agave nectar
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons olive oil
  • 1/4 cup almond butter

Bring the quinoa to a boil with a scant 3 cups water (quinoa will retain some water when you rinse it, so I always use less water when cooking). Immediately reduce to a simmer, and cook for 12 minutes, or until the quinoa is soft and the germ ring (white outline) is visible around each grain.  If there is excess moisture in the quinoa, set it in a fine sieve to drain.  Allow to cool to room temperature.

Blanch the green beans:  Fill a medium saucepan with water and a couple teaspoons salt, and bring to a boil.  Set a large bowl of ice water to the side of the stove.  Cook the green beans for about a minute, until bright green and still crisp.  Immediately plunge them into the ice water to cool.  Once cool, slice on the bias (diagonally) into 1 inch pieces.

Toast the almonds in a medium frying pan over medium heat until lightly golden brown and fragrant.  Allow to cool. 

Whisk together all dressing ingredients in a bowl or liquid measuring cup.  Combine and toss the cooked quinoa, and all salad ingredients in a large bowl.  Pour the dressing over top and stir until evenly coated.  Chill in the refrigerator or serve as is!

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Key Lime Pie (raw, vegan, gf)

KeyLimePie|Spoonwithme-com

 

SPOOOOOONSHAAAAAKE!  What is a spoon shake, you ask?  Well, as I told my slightly confused new friends around the table, spooning brings people together.  (I knew you would agree, readers).  It was night one of a week-long First Descents kayak camp, only this time, I was there as sous chef Flip Flop, and not kayaker / cancer ninja  badass Flip Flop (although I would still consider myself a cancer ninja badass, even while making hummus).  As many of you know, when I get started on the subject of First Descents, I get slightly manic as I try to get across just how life changing this organization is for everyone involved.  As a cancer fighter and survivor, I have attended two kayak programs (which you can read about here and here). This time, chef Curly Kale and I would be cooking nourishing meals (breakfast, lunch, happy hour, dinner, and dessert for 22 cancer survivors and volunteers.  An intimidating feat, for sure!

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(Makin’ hummus and takin’ names!)

Normally, when I step off a plane for a First Descents trip, I’m carrying a little bit of nervousness, some quick-dry clothing, and a healthy serving of excited giddiness.  This time, I arrived with an extra loads, both physically and mentally.  TSA finds it amusing and unsettling when one carries a 7 1/2 pound cast iron skillet through security, but they can’t stop you.  Fortunately, there aren’t any regulations on cookware!  My mental heaviness came from just having wrapped up a difficult round of testing at MD Anderson Cancer Center in Houston.  I didn’t know how I would muster up the strength to be in a support role when I was feeling so unstable myself, but I had faith that the FD magic would kick in and that in supporting and nourishing other cancer survivors, I would be fed and nourished as well.

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(TSA’s worst nightmare)

Throughout the week, I got to witness the re-building, re-strengthening, and charging up  of 15 amazing cancer survivors.  Everyday, my new spoon buddies came back with a little more of a spark in their eyes, holding themselves up a little higher than before.  I felt grateful to be a part of their experience.  Somewhere along the way, I began to see myself in them, remembering my first kayaking trip and the strengthening that happened  that week in my own life.  I started to get that old familiar feeling of You got this, Flip-Flop!  You can do this!  Cancer may take some things away, but there are certain things it can never take.

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(Our view of Mt. Hood from the back patio)

One of the recipes that I made on the trip was this key lime pie.  It has been described by some as “THE BEST KEY LIME PIE.  EVER”.  Not “The best raw, vegan, gluten-free key lime pie ever”.  Yes, it is raw and yada yada yada…but it’s a legitimate stinkin good dessert! It’s made with avocado and agave, coconut and lime.  The date, granola and raw nut crust tastes even better than a good graham cracker crust, and offers nutritional benefits as well.  Although dates have natural sugars, they have a low-glycemic index, and contain fiber and B vitamins, and when you add nuts and granola, you’re getting a dose of protein, healthy fats carbs.  Let’s not kid ourselves, this is a dessert, it’s not a seaweed-kale salad.  However, it’s a treat that tastes every bit as good as the original and offers good stuff to your body as well!

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This recipe can be found in the new First Descents cookbook, which I’ve sampled many recipes from and can say that I’m VERY excited to receive my copy in the mail!  The recipes are fresh, nourishing, and colorful.  You can check out the book and purchase it here.  There’s even a video at the bottom of the page which shows the cookbook party where we made recipes from the book to be photographed (I’m the one in the red sweater!).  All proceeds from book sales benefit First Descents and help to send more young adult cancer survivors to these life-changing programs!

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In my typical fashion, I’ve adapted this recipe slightly to increase the amount of dates in the crust in order to make it more pliable and crimp-able (a.k.a pretty) in the pie pan.  This also serves to hold the pie together when serving it. I’ve also added sea salt to the crust (who doesn’t love that sweet-salty combination?!).  The filling is heavenly as written, and was just begging to be sprinkled with some fresh lime zest.

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Okay, now let’s come together everyone.  Turn your hand palm side up and curve your fingers in the manner of a spoon.  Find a friend (or as many people as will participate), and place your spoon hand in their spoon hand, or vice versa.  Now, lift up your spoons in united goofy solidarity, and cheer SPOONSHAKE!  Now doesn’t that feel good?

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Key Lime Pie (raw, vegan, gf)

Adapted from Out Cooking It (The First Descents Cookbook)

Original recipe by Lisa Nielson, Holistic Fitness and Nutrition Advisor

Ingredients:

For the crust

1 1/3 cup low sugar, gluten-free granola

1 cup raw unsalted nuts, such as pecans, almonds, hazelnuts, brazil nuts, etc…

1 1/2 cups raw dates, about

1/8 teaspoon salt

 

For the filling:

1 medium ripe avocado, about 7 1/2 ounces

3/4 cup freshly squeezed lime juice

1/2 cup light agave nectar

6 tablespoons full fat coconut milk

1 teaspoon vanilla extract

1/8 teaspoon salt

2 tablespoons soy lecithin*

1/2 cup coconut oil

finely grated zest of one lime

 

Blend the granola and nuts in the food processor until they reach a rough sandy texture.  Add the dates and salt, blending until the mixture sticks together.  Press into a pie pan and set aside.

Halve the avocado, remove the seed, and scoop out the flesh into the pitcher of a blender.  Add the lime juice, agave, coconut milk, vanilla, and salt.  Blend until smooth.  Add the lecithin and coconut oil.  Blend until well incorporated.

Pour the filling into the prepared crust. Smooth out the top using a flat spatula or frosting spreader.  Sprinkle some of the lime zest over top of the filling.  Refrigerate for 1-2 hours until set.  Pie can also be chilled in the freezer for 20 minutes to speed up the setting process.

 

 

 

*Soy lecithin is a vegan thickener that works when blending cold ingredients, ie:  doesn’t need to cooked like corn starch or tapioca starch in order to thicken and set.  Look for it in health food stores in the supplement aisle.  Sometimes stores stock Bob’s Red Mill brand lecithin as well.

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Lemony Steam-Roasted Artichokes with Garlic and Cherry Tomatoes

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I first saw an artichoke plant while wandering through a botanical garden in Spain.  Have you ever seen one?  Quite a prickly beast, and I do mean beast!  Since then, I’ve become obsessed with the idea of growing my own, even though Colorado isn’t exactly known for artichokes.  I’m cornering off a little–okay–sizable corner of my garden for the beast to expand.  I dream of little shop of horrors style plants, arms reaching out, prickly mouths open wide.

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Eating an artichoke is a religious experience.  Don’t talk to me, and don’t give me a napkin.  Just let me pluck and dip and scrape and savor.  They make me so food-protective that I have to make more than anyone in my household could ever eat in a night.  Here’s your artichoke (if you don’t eat it all, I’ll finish it off), and here are my artichokes.  You may have all the aioli you would like (I made an inhuman amount so that you would not eat my share.

 

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Back in the day, I started making artichokes the way most do, by boiling them in salted water (play disappointing music here).  Why would I want to infuse my artichoke with nothing?  Then, I steamed them in water with lemons and garlic.  Meh.  The first time I roasted an artichoke, I thought, Now we’re talking!.  

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My newest method involves roasting the artichokes face down with a garlicky olive oil mixture, and then pouring enough white wine or vermouth into the bottom of the pan to steam the artichokes at the same time.  The artichokes become more tender, and in the end, that means more artichoke to eat!  I hope you enjoy luxuriously plucking, dipping, scraping, and savoring as much as I do.

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 White Wine Steam-Roasted Artichokes With Garlic and Cherry Tomatoes

  • 2 large artichokes
  • 1 head garlic, cloves peeled and minced
  • 3 lemons
  • 1/2 pint cherry tomatoes (about a cup), halved if large
  • 1/4 cup extra virgin olive oil
  • 1/3 cup dry vermouth (or white wine, or broth)
  • 1  1/2 teaspoons kosher salt
  • 1/4 teaspoon crushed red pepper
  • freshly ground black pepper

Preheat oven to 375˚F.

Prepare the artichokes:

Fill a large bowl with cold water and add the juice of one of the lemons, about 2 tablespoons.  Cut off the top inch of one artichoke, and the bottom of the stem, leaving an inch or so of the stem intact.  Using kitchen scissors, cut off the tips of the leaves.  Cut the artichoke in half lengthwise.  Place one half in the acidulated water while you work with the remaining artichoke.

On a cutting board, smash the garlic and  one teaspoon of the salt into a paste using the side of a chefs knife.  Put the garlic paste into a small bowl.  Juice one of the remaining lemons into the bowl.  Cut off the peel of the remaining lemon (top and bottom first, then cut off the sides in sheets, making sure to remove the white pith).  Chop the peeled lemon, discarding the seeds, and add to the bowl.  Add the olive oil, crushed red pepper, and a few grindings of black pepper.  Whisk everything together.

Rub every surface of each artichoke half with the garlic oil mixture, making sure to push some of it in between the leaves.  Arrange the artichokes face down in a dutch oven (a roasting pan or casserole dish will work too).  Scatter the cherry tomatoes over top, and use your fingers to toss them around, trying to coat them with some of the oil mixture that has settled in the pan.  Pour the vermouth into the bottom of the pan.

Roast, covered, in the oven at 375˚F for 35-45 minutes, or until the outside leaves easily pull away from the artichoke.

Serve with lemon-garlic aioli or your other favorite dipping sauce.

Lemon-Garlic (Cheater’s) Aioli

Sometimes (okay, rarely), I go through the extra effort to make real aioli.  Most of the time, I start with a good quality mayo and go from there.  This is just one of my go-to combinations for artichokes.  If you like spicy aioli,  chile-garlic paste.   If you just want a little spice, garnish the top with a sprinkling of cayenne pepper.

  • 1/3 cup mayonnaise (use vegan mayo if desired)
  • 1/2 teaspoon dijon mustard
  • 1 teaspoon lemon juice
  • 1 large clove garlic, minced and smashed into a paste (or finely grated, or pushed through a garlic press)
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 1-3 teaspoons Sambal Oelek (chile garlic paste)*, or 1/8 tsp-1/2 tsp ground cayenne

Stir all ingredients together in a small bowl.  Adjust salt and pepper to taste.  Sprinkle with cayenne if desired.

*Sambal Oelek can be found in the Asian section of most grocery stores

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Rhubarb-Mint Soda and Coincidental Jam

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It’s about time for some summer drinks up in here, don’t you think?  I don’t know about where you live, but here in Denver, it’s hot!  Most of my days lately have been spent in the garden.  This year’s garden has epic potential.  So far I’ve planted 20 tomatoes, mostly heirlooms, in every color of the rainbow.  We’ll have winter squash growing up a trellis, pickling cucumbers, peas growing up a tepee I fashioned out of bamboo poles and twine, and many other vegetables.

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I’m always looking for different ways to preserve and showcase what’s in season.  I’ve had my eye on this rhubarb soda since I found it in Organic Gardening.  I used deep red rhubarb, and the syrup turned out to be a beautiful fuschia color, the perfect balance of sweet and tart.  Worry not if you don’t have a rhubarb plant (I don’t either).  Well-established rhubarb plants are gigantic, and if you ask around, someone’s bound to be giving some away!

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This is just the first infusion of the summer (well, besides the chive blossom vinegar I’ve got steeping in the cabinet).  I’ve got grand plans of berry vinegars, such as this strawberry-infused vinegar by Jayme at Holly and Flora.  I think it would go perfectly with this rhubarb simple syrup to make a strawberry-rhubarb soda!

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Are you having visions of epic gardening or canning for the summer?  Do share!

Rhubarb-Mint Soda (and Coincidental Jam)

Adapted from Organic Gardening Magazine

Makes 1 cup syrup

New to rhubarb?  Discard the leaves–they’re poisonous!  What is coincidental jam, you ask?  Well, it’s when you set out to make a rhubarb syrup, and just so happen to accidentally make a delightful jam!  Enjoy!

  • 1/2 pound rhubarb stalks, chopped (about 2 cups)
  • 1 1/4 cup sugar
  • 1/2 cup water
  • 1/4 cup mint leaves, packed
  • mint sprigs, for garnish
  • sparkling water

Stir the rhubarb and sugar together in a medium saucepan.  Allow to sit for about 45 minutes to macerate, stirring a couple times–the juices will release and much of the sugar will dissolve.

Add the water, and bring to a boil over high heat.  Reduce heat to a simmer, and cook for 15 minutes, or until the rhubarb is soft and falling apart.  Remove from heat.  Add the mint and allow to cool to room temperature.

Pour the mixture into a fine-meshed strainer, pushing against the solids with a wooden spoon.  Pour the syrup into a clean jar or bottle.  Store the jam (rhubarb solids) in a jar.  The syrup and jam will keep in the refrigerator for about a week.

To make the rhubarb soda, pour 2-3 TB syrup into a glass with ice (or to taste).  Pour in the sparkling water, stir, and garnish with a sprig of mint.

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6:00 Asparagus with Toasted Ciabatta and Creamy Eggs

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Midnight asparagus?  Who am i kidding?  Midnight is as mysterious and unfathomable as a unicorn between the months of August and May.  Perhaps I should back up a bit to say that I based this recipe on the Splendid Table’s Midnight asparagus.  Tonight, and most nights, it’s more like, “it’s 6:00 on a wed and I just got home from a meeting and a day full to the brim with bouncy spring-fevered kids” asparagus.  You other teachers out there know exactly what I’m talking about!

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Hence, my version, 6:00 asparagus.  It comes together in a snap when you feel like eating but not cooking.  Toasted ciabatta, creamy eggs, cracked pepper, and roasty asparagus, all speared together with a piece of ciabatta to dab up the runny yolk that creates the sauce.

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I think we all should have recipes that come together this easily to lure us, if only briefly, to the kitchen after a long day at work!

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6:00 Asparagus with Toasted Ciabatta and Creamy Eggs

  • 1 bunch pencil thin asparagus, about 12 oz
  • 1/2 medium red onion, halved peeled, and cut into 1/4 inch wedges
  • 4 cloves minced garlic
  • 1 medium lemon, cut into 1/2 inch rounds
  • 3 1/2 tablespoons extra virgin olive oil
  • 6 eggs (or as many as you’d like to serve)
  • kosher salt and freshly ground black pepper to taste
  • 1 crusty loaf bread, such as ciabatta, cut into 1 inch slices

Preheat broiler on high, and set an oven rack to the highest position.  On a rimmed nonstick baking sheet, toss together the asparagus, onion,  garlic and lemon with the olive oil.  Add a couple of generous pinches kosher salt and some grindings of black pepper to taste.  Spread everything out on the pan into a single layer.

Broil on high 4 inches from the top of the oven for about 4-5 minutes, until starting to brown and crisp-tender.  Remove from the broiler.  Push the vegetables to the sides, and crack the eggs onto the pan, wherever they will fit around the asparagus.  Sprinkle the eggs with salt and pepper.  Put the ciabatta into the oven to toast.  Broil the eggs and asparagus for 1-2 minutes longer, until eggs are cooked to your desired doneness (keep in mind that the eggs will continue to cook once removed from the oven. 1 minute eggs will be runny, and 2 minute eggs will be more set).  Squeeze the lemons over the asparagus.  Serve hot on the toasted ciabatta slices.

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Filed under Breakfast and Brunch, Main Dishes, Vegetarian and Vegan