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!
Over the past week, Seattle has found itself in the middle of both a record-setting heat wave and a thick haze of smoke. Naturally, these conditions make me nostalgic for my days in southern California. (zing!)
In all seriousness though, I really have been doing some California Dreaming. With summertime in full swing, I’m craving sunshine and avocados, and generally feeling inspired by left coast vibes (the Cowabunga Lifestyle, you know?)
Given this set and setting, I got into the kitchen and combined two beloved regional socal desserts:
I’ve been charmed by overnight oats before, but until recently I had never tried what you might call the “original recipe” – bircher muesli. This dish was popularized in the late 1800s by Swiss physician Maximilian Bircher-Benner, who served it daily to the high-profile guests of his Alpine wellness retreat. The doctor’s intention behind this humble and wholesome “little mush” was to find a palatable way to get more raw fruit into his patients’ diets. Homeboy was driven by some puzzling proto-raw-foodism beliefs, but I’ll cut him some slack… You can’t blame the guy for living in what was essentially the dawn of nutrition science (people often forget that nutrition is such a young field; for perspective, realize that humans had no concept of vitamins until 1912). I have to give him credit for being ahead of his time in many ways, especially in making connections between health and harmony with nature. And, of course, for inventing my latest summertime breakfast obsession.
“#1. Make a Lot of Soup”
This was the first directive scribbled to myself on a note titled “Foodprep Strategy,” a deliberate attempt at eating well and staying sane in this time of post-moving–new-life-upheaval. New year, new city, new kitchen, new climate, new grocery stores, new work-from-home transition, all around brand new routine.
In my disoriented state, emerging from a maze of cardboard boxes to hit the ground running as Dinner Captain once again, I turned to soup. Nourishing, crowd-pleasing, inexpensive, efficient to cook in large batches, quick to reheat, and warming for cold bellies… soup has been serving me well.Continue reading “[Instant Pot] Chicken Mushroom & Wild Rice Soup”
Ropa vieja. Be still, my heart.
While I was studying to become a dietitian, I lived in Miami for three years. Moving to Miami can cause some serious culture shock, even for a Florida native, but I have to admit that crazy town has some perks.
Some of the best perks were getting to know Cuban friends and their Cuban FOOD. In Miami, I met some of the world’s nicest people who got me very well acquainted with Cuba’s rich culinary traditions. Cafecitos. Maduros. Picadillo. Pastelitos. And one of my personal favorites, ropa vieja, a classic comfort food that makes you feel at home whether you grew up eating it or not. It’s a flavorful stew made with peppers, tomatoes, and flank steak cooked low-and-slow until the meat is tender enough to effortlessly pull apart into long shreds that resemble the fibers of threadbare cloth, hence the name (ropa vieja = old clothes).
This may be the most festive snack you can enjoy while watching the 2016 summer Olympics in Rio. Not only is the brigadeiro the hosting country’s most beloved dessert… there’s also something delightfully ironic about admiring world-class athletic prowess, while eating bonbons on the couch.
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.
I’ve never competed in a chili cook-off, but if I did, this is the contender I would bring to the ring.
Since spying the recipe in an issue of Cooking Light years ago, it’s been a go-to for me and for Grant. I have to give him credit, as he’s taken the recipe on as his specialty – he really makes a mean pot of chili! And as much as I love to cook, there’s something extra-tasty about a home-cooked meal where somebody else does the home-cooking, am I right?
I was surprised to see mixed reviews on the magazine’s recipe post (different strokes for different folks, I guess!) but it’s my all-time favorite and makes an appearance on our dinner table several times every year (that’s a lot for a variety-junkie like me).
This chili has exceptional depth and richness from bitter unsweetened chocolate and smokin’ hot chipotle peppers. I make just a couple of tweaks from the original recipe: most notably, I cut back on the brown sugar (you could cut it out entirely, but I find that just a bit helps balance the heat and round out the tomato flavor) and I add a splash of vinegar at the end for brightness. I also prefer my chili with kidney beans over pintos, and usually only add a single can (but it can certainly accommodate another if you like it bean-ier).
In the recipe below I’m sharing my adaptations and instructions for cooking under pressure (in my case, with Instant Pot). If you’re not on board with pressure cooking, no sweat – we’ve made it plenty of times on the stovetop in a dutch oven before embracing the energy-efficient and flavor-concentrating qualities of my favorite electric pressure cooker.
I believe Instant Pot’s “chili” mode is set at 30 minutes, but for this recipe I’m satisfied with a quicker cooking time of 10 minutes using manual mode.
The beautiful thing about home cooking is that you can make it exactly how you like it – so cook it, tweak it, make it your own!
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.
Sadly, the latest release of the Dietary Guidelines for Americans is not going to tell you to eat less meat. I, on the other hand, am less worried about profits in the meat industry than I am about a collapsing climate and the brutal reality that at current consumption rates, our children will be facing food and water shortages in the alarmingly near future. So, let me take it from here, America: let’s think about eating a little less meat!
I already try to work a lot of meatless meals into my routine, but following the politics around these guidelines has gotten me riled up and feeling motivated to put more effort into to upping my diet’s sustainability factor. Which brings us to today’s recipe: when it comes to planet-friendly eating, these nuggets are gold.
I happen to love tofu. If you don’t, believe me, I get it. It’s not a mandatory ingredient for plant-based eating, but if you just haven’t developed a taste for it yet, maybe it’s time to give this powerful protein a chance.
Today’s recipe features a crispy coating that commemorates our environmentally friendly efforts with the superstar sustainable wonder crop: hemp! Hemp is a resilient, fast-growing crop that doesn’t require much land or water. It’s also a source of complete protein and healthy omega-3 fats, and its seeds happen to be the perfect toasty/nutty ingredient to mix together with cornstarch for a simple crunchy (gluten free) breading for your tofu nuggets.
Hot out of the saute pan, these tofu fingers are addictive. The breading is neutrally seasoned, so they pair equally well with the full spectrum of dipping sauces. My choice? Hot honey mustard. It’s a 3-ingredient, 30-second recipe (ie. an instant classic).
Through the lens of crispy tofu, I hope I was able to share a few nuggets of inspiration to look at the big picture and consider sustainability when feeding ourselves. It’s not always easy, but our choices matter. If you’re interested in more practical tips for sustainable eating, let me know in the comments – I’m hoping to make time to write another post on this topic soon.
Finally, if the disappointing results of the Dietary Guidelines have gotten you riled up too, let me share this way to take action: help set things straight and call the document what it really is: “Food Policy Guidelines for America.” Dr. David Katz has set up a petition on change.org calling upon the USDA and HHS to clarify that the Guidelines are not intended as expert dietary health guidance, but rather, as Katz puts it, “what politicians think should be done with the best, expert advice in an effort to balance public health against corporate profits.” Right now it has about 75% of the signatures needed, so it needs your support!
Hungry for more hemp? Chill out with my favorite Blueberry Cocoa Hemp Smoothie!
Need a go-to tofu? This is mine: Sweet Chili Baked Tofu, even simpler than today’s recipe and its versatility makes it an excellent meal prep item.