[Sourdough] Cheesy Kale & Everything Bagels

My latest sourdough specialty is the almighty BAGEL. The technique that makes this bread so classically dense and chewy is a dunk in boiling water before baking. When the dough is boiled, its exterior undergoes starch gelatinization – granules of starch absorb water, they swell, and their tightly packed chains of molecules start to dissolve. This process gives the crust its chewy texture, and because the cooked crust restricts the bagel from continuing to rise/expand when baking, it’s also responsible for the interior’s dense crumb. Baking soda added to the water accelerates the Maillard reaction via increased alkalinity, promoting more browning during baking.

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[Sourdough] Pumpkin Garlic Knots

On a whim last weekend, I baked sourdough pumpkin garlic knots. It then became my solemn duty to write the recipe ASAP, lest it be forgotten and my future self and family – and my fellow Keepers of the Sourdough out there – be deprived of its simple glory.

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[Instant Pot] Roasted Tomato Soup

Ever think about using your Instant Pot to transform fresh tomatoes into soup? Think about it! I gave it a shot for the first time this Summer, and the results blew me away: rich, velvety, and intensely flavorful.

Ever wonder why so many recipes tell you to remove the seeds and skins from tomatoes? I avoid that step whenever I can, and not just because it’s annoying…

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[Instant Pot] Maple Espresso Creme Brulee

Here comes the fanciest dessert ever to step out of my Instant Pot. Pressure cookers have a special talent for foods that need to cook in a hot, wet place – including the finicky oven/hot-water-bath setup required by cheesecakes and, yes, creme brulee!

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[Instant Pot] Pumpkin Spice Steel-Cut Oats

Seattle is getting colder, and predictably, my breakfasts are getting warmer. The days of raw fruit & chilled muesli have come and gone, and now my oats are getting the hot & hearty porridge treatment.

A breakfast like this can help you stay strong through the stresses of the seasonal shift. With the growing season coming to a close and colorful summer crops disappearing from the local food system, pumpkins and other winter squash persevere as a shelf-stable source of vibrantly orange vitamin power. And as the weather chills, spices become magical; we love them, and they love us back with their stimulating, grounding and warming qualities. (Don’t forget: spices are powerful plants that humans have selected, valued, and carried along with us through the history of eating. They interface with our physiology in ways that science is only beginning to understand).

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[Instant Pot] Insta-Greens!

In my last post on Food Prep Strategy, I mentioned the latest positive influence that Instant Pot‘s glorious set-it-and-forget-it convenience has graced upon my cooking routines… something I like to call INSTA-GREENS. Really, it’s nothing more than batch-cooking my leafy greens, but in my eyes it’s become an anchor of my weekly self care routine. A simple task that makes me feel like I am treating myself right.

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Sweet Corn, Peach & Basil Salad

Today, let’s practice a summertime exercise in keeping it simple. It’s what the universe beckons us to do in this season of plenty, when the sun’s peak puts nature on overdrive, and the plants we cultivate positively vibrate with vital energy. It’s a magical time to love fruits and vegetables.

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Golden Greens

With exotic Indian flavors and a wealth of nutritious benefits, I’ve really struck gold with these dark leafy greens. In this deceptively simple recipe, fresh kale is gently wilted in a savory base of onions, garlic, and garam masala, brightened with a golden turmeric-ginger broth, and studded with plump golden raisins.

I’ve mentioned before that I like my greens a little sweet and sour; so when my food brain started cooking up the idea for an Indian-inspired recipe, I immediately craved chutney. I understand that in India, “chutney” can refer to any number of different condiments in different regions, but what I had in mind was the anglo-influenced variety: a flavorful preserve contrasting savory onions and spices with sweet fruit, made tart with vinegar. This recipe doesn’t require you to have a jar on hand, but echoes the same flavors with a combination of fresh ingredients and pantry staples.

So, what makes these simple greens such a nutritional goldmine? Not only is this dish full of vitamins and minerals, fiber and phytonutrients like any old bowl of kale; it’s also enhanced with a powerful arsenal of culinary herbal medicine. Garlic, ginger, and turmeric don’t just bring bold flavors to the dish – they’re also rich in a wide range of anti-oxidant, anti-inflammatory, immune-boosting and cancer-fighting compounds.

The photo above features green curly kale, but any of your favorite hearty greens can be substituted: collards, Swiss chard, even beet greens.

Eat it over brown rice or quinoa for a light meal, or complement it with a protein like tandoori chicken or tofu. This dish is also a good accompaniment for fans of the frozen Indian food section at Trader Joe’s! Their frozen curries and naan can make a decent meal on a busy night, but you can really upgrade your dinner with just a touch of home cooking – adding a quick fresh vegetable like this will bring the plate to life.

Golden Greens

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: Serves 4 as a side, or 2 as a main dish

Golden Greens

1 tsp. coconut or olive oil
1/2 onion, chopped
1-2 cloves garlic, minced
1/4 cup golden raisins
1/4 tsp. garam masala
1/2 cup vegetable or chicken broth
1/2 inch fresh ginger, grated (about 1/2 tsp)
1/4 tsp. ground turmeric
1 bunch of leafy greens (kale, chard, collards, etc.); tough stems removed and roughly chopped
1 pinch salt
1 tsp. apple cider vinegar

In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring frequently, for about 3-4 minutes until it begins to soften and turn translucent. Stir in the garlic, golden raisins and garam masala, and cook for another minute until fragrant. Mix the ginger and turmeric into the broth, and add it to the pan along with the greens. Toss to combine, and allow to cook until the greens are wilted. Season with salt and apple cider vinegar before serving.

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