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Black Rice Salad with Lemon Vinaigrette

blackricesaladI have accumulated several recipes I am going to make while my in-laws are in town.  I wanted to try new, fun recipes that are healthy and that do not require me in the kitchen the whole time.  Since the weather is so beautiful, we are going to barbecue hamburgers, baked potatoes and corn on the cob.  Since that is a lot of stuff I am not going to be cooking (grill does all the work) I wanted to make a side salad or dish.  This recipe looked amazing when I opened up my Bon Appetit Magazine.  I have a ton of black rice, compliments of Coscto and want to utilize it.  My mother-in-law loves to work with different kinds of grains and loved the black rice sampler bag I had sent her.

Although I have yet to make this, this recipe looks perfection.  I am totally making it as read, except I am going to leave out the walnuts.  Some of us are not “nut” people and the recipe looks so delicious, I don’t think we’ll miss them.  I don’t use agave.  I know, I know…it’s the big “it” ingredient but I have heard it is so processed that even cleanses suggest not using it.  I buy and love my organic, local honey.  I cannot wait to use some of my in-laws’ lemons their bringing me.  Nothing beats California citrus.  This salad would be perfect to bring to work for lunch or a nice light dinner.  Also, although black rice is the main character in this fabulous play, I don’t see why you couldn’t use this concept with quinoa or brown rice…but I dare you to walk on the dark side.

Happy cooking!

Ingredients

1 cup black rice (preferably Lotus Foods Forbidden Rice)

Kosher salt

1/2 cup walnuts

1/4 cup Meyer lemon juice or 3 tablespoons regular lemon juice

2 tablespoons  white  wine vinegar

1 tablespoon agave  syrup (nectar) or honey

1/4 cup extra-virgin olive oil

4 scallions, thinly sliced

1 cup frozen shelled edamame, thawed

1 cup grape tomatoes, halved

4 ounces green beans, thinly sliced (about 1 cup)

Freshly ground black  pepper

Preparation

  1. Preheat oven to 350°. Cook rice in a medium saucepan of  boiling salted water until tender, 35-40 minutes. Drain well, spread out on a  plate or a rimmed baking sheet, and let cool.
  2. Meanwhile, spread out walnuts on another rimmed baking sheet.  Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool;  chop.
  3. Whisk lemon juice, vinegar, and agave in  a small bowl.  Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt.
  4. Toss rice, walnuts, scallions, edamame, tomatoes, green beans,  and vinaigrette in  a large bowl. Season with salt and  pepper.

High Altitude Adjustment

  • None

Compost

  • Lemon, scallion, tomato and green bean trimmings

Recycle

  • If empty: vinegar bottle and honey container
  • Edamame bag, grape tomato container, green bean bag

Reuse

  • Plastic bags vegetables came in.
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Brown Rice and Beans with Ginger Chile Salsa in Homemade Taco Bowls

gingerchilesalsaMy in-laws are in town *happy dance*.  I love them.  I refer to them as Mom and Dad and really, they’ll have to deal with that if they don’t like it.  Although, I think they do.  I love when my mother-in-law and I get together because we both love cooking and most importantly, we both love to trying new recipes.  I know that this is the time I can try a new recipe and not worry if it fails or not.  We won’t starve.  We are all very health conscience as well.  I have chosen a handful of recipes to make this weekend.  I want to start posting them now because I will be far too busy playing and not hoping into the blog world.  I have read through all of the recipes several times and will note potential changes.  For the first night, we don’t know when they will arrive as they are driving from Southern California.  I want to have a dinner ready to go and one where I won’t be preoccupied in the kitchen.  Although they’ll be all over their grandchildren, I will want to watch.  I love watching my boys with their grandparents.  Anyways, I’ll want something that is ready to go once we get around to eating.  I saw these DIY taco bowls in my Eating Well Magazine and knew I needed to try it.  I didn’t really think the filling that accompanied the taco shell article seemed good enough so I have decided to prepare this recipe I found in my Bon Appetit Magazine that we’ll use for the filling.  Even if you are not entertaining, these easy taco bowls look like they’ll be a big hit with kids.  Maybe It’ll get them to eat something green???

To make the bowls, you’ll first need to warm the tortillas to prevent them from cracking and breaking. Here is a way to heat the tortillas: Wrap stacks of 8 tortillas in foil; place in a 375°F oven for 10 to 15 minutes. Once warmed, coat each side of 4 tortillas with cooking spray. Turn over a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to for a "bowl", repeat with 3 more tortillas. Bake at 375 for about 15 minutes.

To make the bowls, you’ll first need to warm the tortillas to prevent them from cracking and breaking. Here is a way to heat the tortillas: Wrap stacks of 8 tortillas in foil; place in a 375°F oven for 10 to 15 minutes. Once warmed, coat each side of 4 tortillas with cooking spray. Turn over a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to for a “bowl”, repeat with 3 more tortillas. Bake at 375 for about 15 minutes.

Here are my tweaks and suggestions: if you want a more carb-friendly meal, feel free to leave out the homemade taco bowls.  Those are not necessary in completing this meal.  The rice and bean mixture will be great in just a bowl, especially if you top it off with that ginger chile salsa.  My husband cringed when I told him the name of the recipe as he would prefer white rice., so there you go.  I am also going to shred up a rotisserie chicken for some extra flavor and to make this a little larger as I am feeding 4 adults and 2 children this night, I will also be doubling this recipe.  I will be leaving out the Cotija cheese, not our favorite.  My in-laws are bringing some home-grown limes and In cannot wait to slice some up to squeeze right before serving.  I am going to present this as a make-your-own-tostada bar.  I’ll have cheddar cheese, lime wedges, sour cream, shredded chicken, rice and bean mixture and the ginger chile salsa all lined up.  They can either fill a few taco bowls or just have it in a bowl.  Should be simple, fun and festive for their first night here.

Happy cooking friends, enjoy your family today…

Ingredients

2 tablespoons olive  oil, divide

1 medium onion, chopped,  divided

1 cup brown rice (or white)

Kosher salt

1/2 cup coarsely chopped fresh cilantro, divided

Freshly ground black  pepper

1 teaspoon ground  coriander

1 teaspoon ground  cumin

2- 15-ounce cans black beans,  rinsed

1 cup low-sodium vegetable broth or water

2 red jalapeños or Fresno or  Holland chiles, stemmed, halved, seeded

1 garlic clove

1 tablespoon chopped  peeled ginger

1 tablespoon finely  grated lime zest

1/4 cup fresh lime juice

1 avocado, halved, pitted, chopped

1/4 cup crumbled Cotija cheese or feta

Lime wedges (for  serving)

Preparation

  1. Heat 1 tablespoon oil in a medium saucepan over medium heat.  Add 1/4 of onion and cook, stirring occasionally, until softened, about 5  minutes. Add rice and stir to coat. Add 2 cups water and season with salt. Bring  to a boil, reduce heat to low, cover, and cook until rice is just tender, 40-50  minutes.
  2. Remove from heat. Let stand, covered, for 10 minutes. Fluff  rice with a fork. Fold in 1/4 cup cilantro; season with salt and  pepper.
  3. While rice is cooking, heat remaining 1 tablespoon oil in a  medium saucepan over medium heat. Add 1/3 of remaining onion. Cook, stirring  occasionally, until onion has softened, about 5 minutes.
  4. Add coriander and cumin; stir 1 minute. Add beans and broth;  season with salt  and pepper. Bring to a boil, reduce heat,  and simmer,  occasionally mashing beans, until thickened, 8-10 minutes.
  5. Pulse chiles, garlic, ginger, lime zest,  lime juice, and  remaining onion in a blender until a chunky sauce forms. Season salsa with  salt.
  6. Serve rice with beans; top with salsa, avocado, cheese, 1/4  cup cilantro, and lime wedges.

High Altitude Adjustment

  • Increase water to 2 1/2 cups

Compost

  • Onion, cilantro, chile, garlic, ginger, lime and avocado trimmings

Recycle

  • Bean cans/lids

Reuse

  • All plastic bags vegetables came in
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Rice and Bean Enchiladas with Creamy Tomatilo Sauce

013Yum.  Yummy.  More please.  This recipe was a huge hit.  In fact I was unable to take a picture of the complete casserole before my husband took an enchilada out of the pan.  I don’t blame him.  It is a different version of your basic enchiladas.  Mostly due to the fact that you use a tomatillo salsa (verde baby, verde).  I had to use a mild tomatillo salsa because I have kids and it still gave a nice little kick.  If it were me, hot all the way.  And if you really wanted, you could totally make your own tomatillo salsa.  Saute the following in some olive oil seasoned with salt and pepper: chop up about a half a dozen tomatillos, 1 seeded and chopped jalapeno, 1 chopped medium onion.   Saute until cooked through.  Throw in the blender and continue with the recipe.  If it is a weeknight and you need this dinner on the table in 30-40 minutes make as presented in the recipe below.  I did, and it was great.  A nice garden salad would accompany this dish perfectly – a very well-balanced, healthy, quick meal.  I know that there is heavy cream in there, if you are looking to lower the calories use 1/2 and 1/2 instead.  All it wants is the creaminess.  Also, use the reduced fat cream cheese.  I added a few cups of shredded rotisserie chicken and loved that.  If you are vegetarian, it would have been fine without.

Fantastic, filling, flavorful meal.  Happy cooking friends and thank you Rachael Ray Magazine for the inspiration!

012

Ingredients

1/2 cup long-grain white rice

salt

1- 15 ounce can pinto beans, drained

2 cups shredded monterey jack

2 scallions, sliced

1- 3 ounce package cream cheese, cut into 1-inch pieces

1 2/3 cups jarred salsa verde

2/3 cup heavy cream

1/2 cup chopped cilantro, plus more for garnishing

1/4 cup vegetable oil

8 corn tortillas (if you add some chicken, you may need to make more tortillas to accommodate the larger amount of filling)

Directions

  1. In a small saucepan, bring 1 cup water, the rice and 12 tsp. salt to a boil over high heat. Lower the heat to low, cover and cook until the water is absorbed, about 15 minutes. Fluff with a fork and transfer to a medium bowl to cool slightly. Add the beans, 1 cup Monterey jack, the scallions and cream cheese; stir gently.
  2. Meanwhile, using a blender or food processor, blend the salsa verde, cream and 12 cup cilantro until smooth.  Add about 1/3 cup of salsa mixture to the bottom of your casserole dish and spread evenly.
  3. Preheat the oven to 350 degrees . In a medium skillet, heat the oil over medium-high heat. Using tongs, carefully place 1 tortilla at a time into the hot oil and fry, turning once, until softened, 5 to 10 seconds per side. Transfer to paper-towel-lined plates to drain.
  4. Mound 12 cup of the filling down the center of each tortilla. Roll up tightly, then place seam side down in a 7-by-11-inch glass baking dish. Pour the sauce over the top and sprinkle with the remaining 1 cup Monterey jack. Bake until bubbly, about 20 minutes. Top with more cilantro.

High Altitude Adjustment

  • None

Compost

  • Scallion and cilantro trimmings.

Recycle

  • Bean can/lid
  • Jack cheese wrapping
  • Cream cheese box
  • Salsa jar/lid
  • Heavy cream carton

Reuse

  • I had some filling leftover after I filled a 9×13 casserole dish (it’s the chickens fault), anyways, I put the rest of the filling in a small casserole dish and heated through.  We then added some home-made guacamole and served with fresh tortilla chips.  YUM!
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Fiji and Leaving the Low Hum of the American Dream

fijimapI woke up with a start.  Sat straight up.  Is someone in our house?  Did one of my kids call out to me?  What was that noise?  And as my head clears I realize…the noise is gone.  The low hum of electricity cannot be heard.  As I blink the sleep from my eyes I realize it is absolutely pitch black.  No small green LED lights blinking 12:00 endlessly, glowing the dark away.  No nightlights permeating through the cracks underneath the bathroom doors.

My cells literally feeling like they are throwing the party of the century.  My body, for once, feels completely and utterly relaxed.

dvdYou see, with WIFI and other wireless devices it is like a maze of traps out there.  And unless you want to live your life like Tom Cruise in Mission Impossible and contort, maneuver and bend your body in every which direction so as to not run into said, invisible connections – everywhere – you walk through these electronic currents, so potent your cells twinge before crossing that line.  That current is like “whatever”, totally unphased by your intrusion.  In fact you are not considered an intruder to the line crossing.  We are all habitual line steppers and the object we cross is usually unphased.  What has been intruded upon, is us.  We are the affected ones.  Our bodies are the ones that have to accommodate this unnatural electricity, live with it in every waking moment (and sleeping).

So there I was, sitting straight up in bed, it is barely 3am.  There is no low humming of electronics; there are no little “bright” spots from LED lights.  All there is, is utter silence and I am not sure I can compare that to anything more comforting than knowing my kids are happy and healthy.  Because when my body is not being tormented and overwhelmed by technology, that is when I am happiest and healthiest.

I love when my house loses power.  My husband and I usually peel ourselves off the couch, get some candles and play cards.

I know that I have the power to turn off the power to my house at any time.  The issue is not that, it is living in a lifestyle that demands electricity at every turn.  Cooking the meals for the family.  Washing clothes.  Removing particles from the carpets.  Taking my kids to their school.  Going to get food supplies.  Re-heating my cup of coffee for the 5th time that day.  Reading my children books at night.  It seems like every step I take I need to have electricity to help get the job done.  Yes, I could probably get the job done without electricity.  Yet in our society, our modern-day culture, probably not.  There are now too many things to do, so spending an hour or so washing our laundry in the nearest stream, and then hanging it to dry are not practical.  Nor, do I think my neighbors would appreciate me washing our clothes in the nearby stream.

I am about to present to you an idea I do not speak freely about.  Mostly because I am afraid of being judged or taken the wrong way.  Here is my dream.  It is extreme.  But if anyone knows me, I mean really knows me, they’ll totally get it.  I want to liquidate our assets here in the US.  Sell our home, pay off all of our debt.  Sell most everything.  Valuables and memorabilia will go into storage.  What we can take, we will.  I’d want the transition to our new home to be as comfortable and as less shocking to my children as possible.  We’ll totally ship their favorite toys and stuffed animals.  The age that my kids are at right now, is perfect.  They have yet to secure strong bonds with friends.  They have not even started grade school yet.  We would not be pulling them out of their lives; we would only be allowing them to experience the next chapter.  Back to the dream: Fiji.  Instead of buying a lot and building a house right away, which we totally could, we would maybe rent a small home and see if this is what we want.  I know that it does take a while to get working visas but that the locals are welcoming and my husband could become an apprentice on a sport fishing boat as soon as we land.  Eventually he could buy a boat and start the long process of building a sport fishing business for the tourists who venture there.

fijilifeWhy Fiji?  Well, let’s face it, it’s paradise.  I have done some research and have found that the lots and/or housing prices are in our price range.  I have studied the culture a little and find it fascinating.  Very altruistic atmosphere.  I appreciate island living having spent quite a lot of time on Kauai growing up.  I love the simplicity.  I have a feeling that moving there will bring to the surface the core values I feel the most drawn to, that I can’t seem to gain here.  Also, Fiji is mostly land-snake free.  Look, I don’t know first hand how the daily life is over on the islands of Fiji, obviously.  Hence the idea of moving somewhere and experiencing the life of an expatriate.  I study and read expat websites and blogs.  I follow people who have done the move.  I know that there are International schools for my children.   I know that video games are not the way of daily life for the local children because you are not guaranteed electricity.  Most importantly I know that I know very little.

I do understand the mosquito phenomenon, compliments of my Dad whom resides on Kauai, that “even paradise has mosquitoes.”  There are down falls.  Products that I have come accustomed to will be harder or impossible to get.  I know that there is less of a variety of food to choose from.  We will be even further from our family.  A lot further.  Intellectually, I understand the ramifications of becoming an expat who does not have an endless flow of financial means.  Emotionally, that is something I am willing to face.

suburbiaWhat I do not want in life is to live the American dream.  I know a lot of people are happy with that idea.  To each their own.  I do not want to be judged that I am “anti-American.”  I am not.  I love my country.  What I don’t want is to work 9 hours out of the day, to see my children for only 2 hours at night and repeat for the next 4 days.  Getting two days off to take the small money I have earned and go to Target or Bed Bath and Beyond and buy meaningless crap that will make my house look prettier than yours.  There is more to life than to have an end table from Pottery Barn.  Than to have a sheet set made with a thread count of 10,000.  There is more to life than to spend most of it at a place of work so that I may be able to pay my bills and not much more.  I believe in my heart and soul that I was meant for a different way of life.  A life where electronics did not rule the house.  Where my children grew up not learning how to shoot people via game-like simulations and where there is an educational system that does not make me feel like I am throwing my kids to the wolves every day.  A life where I could possibly spend my days doing what I feel I was meant to do, volunteering  at local orphanages and schools.  Holding babies that need to be held.  Helping children to write their names.

And yes, I know the concept of help your own country first.  I have thought long and hard about that.  First of all, you need certificate after certificate to do what I want to do.  To hold babies or become foster parents there are hoops I don’t want to jump through.  Besides, it is so expensive to live in this country that to volunteer my time would be to take it away from my own children.  So why don’t I move to Africa?  Where there is a lot more help needed?

Baby steps.  If getting my husband to move to Fiji is near impossible (he has already said no) than to get him to Africa ain’t gonna happen.

Let me just back up.  I am married.  To a wonderful man.  A man I adore.  He is more American than any other man I have ever met.  He has never been out of the United States (no, Tijuana at age 18 does not count).  He does not mind trudging to work every morning.  Making that long commute.  Making a decent living for his family.  He’s more than happy to fix the roof or that pesky leak on the weekends.  He is more than happy to live the same week over and over again until he gets to his one vacation a year.  There is nothing wrong with that.  Not for one second.  I do not mean to generalize my husband. He is so much more than a routine.  He has passions and dreams.  The fact is that I am envious of him.  He is simply happy being… Unfortunately, he married me.  I start getting antsy.  I start reading books and studying cultures and living vicariously through my traveling friends and start to realize….there is a world out there and I don’t want to wait until I am retired to see it.  There is another way of life out there and I want to experience it, now.

I have never felt comfortable with the American dream.  I have always strived for it but that is because I thought I was supposed to without really thinking, is that what I want?  I was not told as a child that I could go anywhere.  I was not encouraged to travel and unfortunately I did not figure that out myself until now.  Now that I am not free to make decisions based solely on what I want.  I have a husband and two children I need to think about and to consider.  Then again, so do they with me.

My husband suggested that maybe I’m just not happy anywhere.  Ouch.  We moved to Colorado from Southern California because of my wanting to, coupled with a job offer for my husband.  I am drawn to a more natural atmosphere and setting.  I want to set the record straight – I am happy.  If I am with my family, I am happy.  I have a very blessed life.   My wanting to move out of the country has nothing to do with being unhappy.  It is the need for adventure.  To experience life outside of the United States.  So, since we moved to Colorado based on my wanting to, my turn is over?  I am not deserving of having anymore dreams?  All of my dreams came true, end of story, be quiet now.

Look, I have always been different.  I have always wanted a different lifestyle for myself and my family.  I cannot pinpoint why I want to have adventures or why I cannot sit still.  I absolutely do not believe just because you have kids you have to settle down.  Why I get caught up in material things when I am in that setting.  All I know is that I don’t want to hold material items as superior.  I don’t want to get caught up in that way of life.  I want to submerge myself into a life of less is more.  To experience cultures.  To get out of my own ego.  I want all of those things not only for me, but particularly for my children and I just can’t see that happening in the United States.

Awe…..to see my husband go fishing every day for his job would make my smile glow, like the LED lights on those days where there is no power outage.

fijiboat

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Whatcha’ Readin’? – May 2013

readinsteadI am currently taking full advantage of my GoodReads account.  Especially the app for my iPhone.  Every time someone mentions a book they love or I read a blog with a list of books the author loves I instantly go to my GoodReads app and see if that sounds like a book I want to read.  If so, it goes on my to-read shelf.  Once I finish a gang of books I’ll just scroll through my to-read shelf and see what books I will be reading next.  You may be rolling your eyes saying “duh” but for me and my new iPhone this is MIND BLOWING!!  Just a little insight, I am usually at least 5 years behind in the electronic area.  On another note, I have discovered the “new” section of my library for the obvious reason of seeing what new books they have or….sometimes while reading a library book I see a smudge on a page which then gets my mind wandering as to what that smudge may be which makes me want to put that book down and never pick it up again, in turn spend our grocery money on purchasing new books as opposed to utilizing the gift that is our library system.  So after that long-winded explanation, I like the “new” section of my library.  I found several books one day.  Yes ONE day I checked out 3 novels.  All due back on the same day, 3 weeks later.  Obviously there was a lot of renewing going on as my time for reading has been greatly smashed since I grew two humans and let them out.

Anyways, this “Whatcha’ Readin’?” section may not be a monthly thing, no….more like a quarterly thing.  Let’s be honest, right?  Especially if I am going to be reviewing 3-4 books a pop.  Also, my “perspective” section at the bottom of my first “Whatcha’ Readin’? – March 2013” post turned out to be crazy talk as my decisions on what book I am going to be reading next relies solely on my mood.  At that moment when I wrote that list, I was obviously on this feminist kick, which thank goodness I am still on yet hello!? 2-3 books just on one topic….ugh, no.  So since my mood changes rather swiftly I may leave that section out, or just put what I am thinking about at that moment.  Either way, who cares?!

Alright, here is what I was reading these last few months…

howtobeawomanHow to be a Woman by Caitlin Moran

Brilliancy.  I was literally laughing out loud from the first word to the last.  I was in my gym class before it started – cracking up, waiting at my doctor’s office - causing a raucous, in the grocery line - red-faced.  I mean seriously, if you have a vagina this is a must read!!!!  Oh my goodness.  My best friend has a daughter, and although she is barely 3, I am asking her mother to put this away for her, along with her first shoes, until she is of-age to read this.  MUST READ LADIES!  I loved how she brought feminism back to the root meaning, without the negative connotations.  I AM A FEMINIST!  I am not afraid to say it.  She says it perfectly, saying those words does not mean I hate men.  God knows I do not hate men.  What feminism truly is, is equal civil rights.  And believe me, I am a feminists worst nightmare.  I am a stay-at-home-mom with a teaching degree.  I mean…really.  I absolutely cannot stop thinking about her correlation between porn and why some men think and act the way they do.  Fascinating.  Read it in your bra, without your bra, doesn’t matter.  And if you are a man – I encourage you to walk on the wild side.

gonegirlGone Girl by Gillian Glynn

Okay, I know…you can’t get more mainstream or cliché as this book.  Everyone I know has or is reading this book.  The only reason why I decided to go for it is that at least a half-dozen people personally suggested it to me.  I like to listen to those soft nudges from the Universe.  I like to take direction.  If one or two people had suggested it, maybe I’d pass.  But even a lady in my body sculpt class who sees me reading all of the time took a moment to insist I read this book.  So there.  I did.  And I’m glad.  I liked it.  I think what I liked most about this book were the author’s psychological and sociological insights.  I loved how she “tattled” on our motives and intentions in relationships (especially marriage) and social situations.  I am having a hard time explaining what I mean, if you get it, wonderful, if not just skip to the next sentence.  I am not one for murder mysteries.  Or detective novels.  Those are like fantasy or science fiction to me.  No thanks.  But I must admit, it was fun, until it ended.  I will not give anything away but just for the record-I loathed the ending.  I am glad I read the book as it was a book like no other I have read, but the ending.  Blah.  Those are my two cents.  I’d totally recommend the book for an airplane flight or sitting on the beach.  It’s an easy read, doesn’t take much brain power and very entertaining.  It kept me captivated and I am now paying the price for my insistence on “just one more chapter…” until I finished the book at 2am.  I’m tired.  On to the next…

theredchamberThe Red Chamber by Pauline A. Chen

Anything Asian, I love.  I love reading about the different cultures and customs.  This book is an adaptation of a series of books written by Cao Zuequin.  I believe there are 5 volumes in The Story of Stone series.  I had only learned that fact after I started reading The Red Chamber.  I am a little bummed actually that I have read this book.  I would have much rather read The Story of Stone series.  This book was fantastic in the fact that it was set in China in the 16th century.  I mean, it was raw, their way of life.  Fascinating, enlightening.  After my feminist read, shocking.  Wow, women were hardly even considered the same species.  On the flip side the writing was a bit mediocre.  I felt like the author accentuated the plot at times and at other times tied up loose ends in a few paragraphs.  Instead of insinuating how the characters felt through emotion, descriptive words, actions or beating-around-the-bush dialogue, the author straight up told me.  I am glad I read this book and no, it is not as good as The Good Earth.  Although I’d read this book over and over again just to see if I missed anything of the culture and or customs.  Again, it may be a mild obsession of mine.

homeHome by Toni Morrison

I am absolutely in love with Toni Morrison.  I have read just about everything she has ever written (or I think I have??).  I saw this book several months ago in the “new” section and I got it and read it all that very night.  Done.  It is a short book but the quality inside is beautiful.  I have never been an African-American and although I am a self-proclaimed civil rights activist and I can see and feel what is right and what is not, it was quite the experience walking in the shoes of several African-American people circa 17th century.  This time was the root of slavery and racism.  It was uncomfortable at times, extraordinarily sad all of the time but I appreciated very much the insight as to what Ms. Morrison presented.  I am appalled that an African-American man, whom fought on the frontlines of a World War for a country he isn’t even considered a citizen of was treated the way he was.  Appalled and embarrassed.  Yet it is a part of our history.  I feel we need to honor that part as opposed to brushing it under the carpet so that we may justify as well as have compassion for those whose relatives or they themselves experienced as reality.  An awful truth and an awfully good book.

Currently Reading:

The Paper Garden by Molly Peacock

Sweet Tooth by Ian McEwan

Continuous Reading:

  • Everyday Blessings: The Inner Work of Mindful Parenting
  • Urgent Message from Mother: Gather the Women, Save the World by Jean Shinoda Bolen, M.D.

On Deck:

  • Balzac and the Little Chinese Seamstress by Dai Sijie
  • Hawaii by James Michener
  • One Hundred Years of Solitude by Gabriel García Márquez

beachbook

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Jamie Deen’s Chewy Toffee Bars

006My kiddo and I wanted to bake something together.  Turns out we both liked the sound of this recipe.  Don’t judge me. Don’t judge me that I am posting a recipe by Paula Deen’s son.  At least don’t judge me until after you are done eating a few of these bars of heaven.  I notice that I am a bit of a brownie freak.  Love ‘em.  This sounded like a yummy twist to your average brownie.  I was unable to find toffee pieces so I used a few heath bar candy bars and broke those up into little pieces.  Not perfect pieces but I felt it gave the bars a rustic dimension to with the odd-shaped/sized pieces of toffee.  Plus the chocolate coating will lend a helping hand when your mouth takes a bite of a “brownie” and realizes it is not chocolate.  I loved baking these with my oldest kiddo.  I had the opportunity to explain what a whisk and meat tenderizer (to break up the heath bars) were as well as the concept of leveling the measuring cups.  He’s a great help now because I can hand him a 1/2 teaspoon and say “3 of these please” and he’ll shovel out three even scoops of baking powder or any other ingredient I have him do.  He truly is a help.  Fun times.  I used dark brown sugar as I despise light.  What’s the point unless you get the most molasses out of your brown sugar?  That is about all of my changes and/or tweaks.

I felt after the handful or so easy, healthy weeknight recipes I have been posting, that it was about time something sweet was presented.  Happy baking friends!

Ingredients

Nonstick spray

1 1/2 sticks (12 tablespoons) unsalted butter

2 1/4 cups light brown sugar

2 cups all-purpose flour

2 teaspoons baking powder

Pinch salt

3/4 cup pecans, chopped

2 large eggs

2 teaspoons pure vanilla extract

1 cup toffee pieces (or 5 – 1.4oz heath bars, crushed)

Directions

  1. Preheat the oven to 350 degrees F. Adjust the racks to the center of the oven. Spray an 8-by-8-inch baking pan with nonstick spray.

    Toast nuts while sugar/butter mixture is melting.

    Toast nuts while sugar/butter mixture is melting.

  2. Melt the butter in a medium saucepan and stir in the brown sugar until melted together. Let cool for 5 minutes – don’t skip the cooling process, you don’t want to cook your eggs.
  3. While the mixture is cooling, whisk together the flour, baking powder and salt in a medium bowl.
  4. Toast the pecans in medium skillet over medium heat. Remove to a plate once toasted.
  5. Stir in the eggs, one at a time, and vanilla extract into the cooled sugar and butter mixture. Add the dry ingredients into the saucepan until combined. Fold in the toffee and chopped pecans; the batter will be very thick.
  6. Spread the mixture into the prepared pan. Bake until golden brown and a toothpick inserted into the center comes out clean, about 45 minutes. Do NOT over bake.  Cool for 15 minutes before slicing into squares.

High Altitude Adjustment

  1. Decrease oven temperature to 325 degrees
  2. Increase flour to 2 1/4 cups
  3. Decrease baking powder to 1 1/2 teaspoons
  4. Increase cook time to 60 minutes

Compost

  • Egg shells

Recycle

  • Toffee bar wrappers, egg carton, butter wrappers, flour bag, baking powder container/lid, vanilla extract container/lid, nut bag (lol)

Reuse

  • Reuse a plastic bag veggies came in to break up toffee bars into smaller pieces using a meat tenderizer.

    Reuse a plastic bag veggies came in to break up toffee bars into smaller pieces using a meat tenderizer.

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Grilled Chicken Thighs with Cucumber-Mint Salad

grilledthighsLet me set the stage…..yesterday I was wearing a cute little jean skirt and my favorite Dodger tee.  We planted more seeds, my little buddy and I, and replanted some starts into bigger pots.  The sun was shining, the birds were singing, the air-fresh drizzled with an energy you only feel when the start of good weather arrives.  Kids out riding bikes, dogs chasing birds, aspen trees popping with new growth.  Today is snow.  A thick, heavy snow.  It just took me 10 minutes to get my kids all geared up to go outside-bibs, mittens, boots, beanies.  Me, I get to sit here at my kitchen table and write a blog post with a fresh and very hot cup of coffee listening to the fire crack in the fireplace that already has a nice coal base to insure us a warm home for the day.  I’m not complaining.  Far from.  Did you just hear how cozy and relaxing my morning is going?  The fact is, I was going to make this recipe.  I was going to start the coals 30 minutes prior, add some mesquite and set the stage for this fabulous meal.  I have my organic English cucumber and was going to use the rest of my Trader Joe’s organic bag of tri-colored quinoa.  Alas, my Weber is covered in a few inches of snow.  I spoke with some Southern Californian friends as well as family and they said they were about to get (or have already gotten) a heat wave these next few days.  So I thought….why should the hot SoCalians suffer by not having this spectacular recipe just because I am unable to test it first due to snow?  Didn’t make sense.  So here is the recipe. I have read and re-read it and have found nothing I would change but then again I have not made it yet.  Maybe a reader or two will make it and report back?  That would be cool.

This recipe really spoke to me because I love pairing a nice smokey, hot piece of meat with a crisp, cool salad.  Nothing more fresh and crunchier than a cucumber salad and then add some fresh mint!?  You had me at hello… I have the largest pot of mint going right now inside and I love walking by and rubbing my fingers on a leaf and then rubbing it on my neck.  What a lovely, natural perfume.  Some may think I smell like gum, but as long as I like it… You can barbecue some corn on the cob with this or throw on some potatoes.  Hey, if you’re going to que….que it up.

Gracias mi beloved Eating Well Magazine and happy grilling you hot SoCalians.

Ingredients

2 cups diced seeded English cucumber (about 1 large)
6 tablespoons chopped fresh mint
3 tablespoons finely chopped red onion
3 tablespoons extra-virgin olive oil, divided
2 tablespoons white-wine vinegar
3/4 teaspoon salt, divided
3 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
4 large boneless, skinless chicken thighs (about 1 1/4 pounds), trimmed

Preparation

  1. Preheat grill to medium-high.
  2. Combine cucumber, mint, onion, 2 tablespoons oil, vinegar and 1/4 teaspoon salt in a medium bowl. Set aside.
  3. Mash garlic and the remaining 1/2 teaspoon salt in a small bowl until it becomes a paste. Stir in the remaining 1 tablespoon oil, coriander and cumin. Rub the mixture on both sides of each chicken thigh.
  4. Grill the chicken thighs until an instant-read thermometer inserted into the thickest part registers 165°F, 3 to 5 minutes per side. Serve the chicken with the cucumber salad.

High Altitude Adjustment

  • Thighs may take a little longer to cook.

Compost

  • Cucumber, mint, onion and garlic trimmings.

Recycle

  • Any used container such as oil or vinegar bottle/cap, seasoning container/lid

Reuse

  • Plastic bags vegetables came in.