Link love for my Foodie friends

Grilling Naan on the Foreman Grill.

Although you wouldn't know it, there has been lots of cooking going on around here. A lot of new recipes, many of which became new favorites by the second bite! Unfortunately there hasn't been a lot of kitchen photography going on. When I started posting recipes on this blog a couple years ago, I would often take the time to use the special lightbox David made me to set up the shoot. It made for beautiful, well-lit pictures, but it took time. These days my kitchen time is often rushed, last-minute, and without ceremony. The recipes, though, are well worth sharing. In no particular order, here are some real gems:

Gena's sweet-potato hummus has changed my life. I adore it. I added a touch of cayenne in place of the black pepper. I make a big vat and eat it with everything.

I first made these almond cookies for a New Year's Eve party, because they pair well with champagne. These are not kid cookies — they're more refined — a little sweet and a little salty. I use Trader Joe's Almond Meal in place of grinding my own almonds.

To go with the red lentil curry I mentioned a few posts back, I decided to try making Naan. In the comments mentioned grilling these on their Foreman grill, which worked like a charm. My plan is to make a double batch of these and freeze a bunch to have on hand whenever the mood strikes. They're delish and certainly should not be reserved only as an accompaniment to Indian food.

For my birthday dinner I wanted mediterranean food. We picked up a bunch of sides at the amazing Barbur World Foods and I made this simple, flavorful Fish Couscous with Onion T'faya as a main. Honestly, I was taking a chance, especially since we subbed frozen Wild Cod from Trader Joe's for the much more expensive Halibut the recipe called for. It turned out great and will definitely be added as a regular dinner entrée here. Even Anna loved it.

Enjoy!

Art Classes

Cat with dog and bird, by Anna, age 5

Goose by Tatum, age 7

Horses by Elsa, age 7

Last year was dismal for my graphic design business. Because of the economy, because I work mainly with higher-ed and nonprofits, or just because things change. I spent countless hours thinking about what was next for me. I started my etsy shop, I volunteered, I brainstormed over wine with other moms in similar situations.

And all the while I was always doing art projects with Anna and her friends. I don't know why it took so long for the idea to click, but once it did it was as right as rain. I am now teaching art to kids out of my home. I started with 2 classes this month, and will be doubling that in the Spring.

I admit it's a bit daunting. And 90 minutes is a looooong time when working with kids in such a focused way. But man, just seeing the beautiful work they produced was so inspiring.

If you're interested in learning more about the classes, you can visit my new class website here. I've added a permanent link to the sidebar on the right as well. (By the way, I used a free service called Weebly to build this site and it is awesome!).

Oatmeal Chocolate Chunk cookies

Although you wouldn't know it by following this blog, there's actually been a lot of baking going on here lately. I've discovered some great new recipes that I promise to post soon, including a fabulous crusty bread that takes even less effort than the 5-minute breads I was so excited about last year.

Yesterday however, I just needed a cookie. These are modified from a Martha recipe, and have become my new favorite. I love the texture as well as the not-too-sweet flavor. Enjoy!

Oatmeal Chocolate-Chunk cookies

Makes about 3 dozen cookies

3 cups oats (not quick oats)

1 cup flour (I use white wheat)

1/2 cup bran or wheat germ

1 t baking soda

1 t baking powder

1 t cinnamon

1/2 t sea salt

2 sticks unsalted butter, softened

2/3 c granulated sugar

2/3 c light brown sugar, packed

2 large eggs

1 t vanilla

1 c dark chocolate chunks or chips

Mix dry ingredients. In a separate bowl, beat butter and sugars. Add eggs and vanilla to butter mixture. Add dry ingredients and stir to combine. Add in chocolate chunks. Bake at 350F for 15-20 minutes, depending on your over and your preference for chewy or crunchier cookies. Devour.

DesignScene

I'm thrilled to announce that the iPad app David has been working on for months, DesignScene, went on sale in the App Store today. The app was the brainchild of our friend, Roger, who approached David about helping bring the idea to fruition. You can read more about the process here on Roger's blog.

Of course I'm biased, but I totally think you should go buy the app. The very reasonable price of $3.99 will help to offset the cost of buying the iPad you'll need to use it! Go watch the video Roger put together and see if you don't agree!

Undo

I have a cold. Before that I had bronchitis, and in between there might have been a bit of excess (sugar, wine, fat) going on. What you see above is my antidote to all that; a little elixer known my way as Chia Juice.

Chia is the yoga instructor extraordinaire who introduced me to this wonderful cure-all, and I've never been able to exactly match her recipe. I use all the same ingredients, but the taste is never quite the same. That said, it still tastes yummy and works miracles. It's great to sip while working out, or just when you're feeling depleted. And right now, I feel just a wee bit depleted.

Once again, I've got no real measurements for you. It's one of those things you just have to do by trial and error. This recipe makes a concentrate, and a little goes a long way. You can store the concentrate in the fridge for a few weeks.

Chia Juice
Hibiscus flowers (or hibiscus tea)
Ginger root
Good quality salt (Chia uses a rock of pink, Himalayan salt)
Fresh lemon (or lime) juice (I heart Meyer lemons)
Agave to taste

• Steep hibiscus flowers (or tea) with fresh ginger slices in boiling water to make a concentrated tea. In a separate container, dissolve salt in water (if you're using a large rock, you can just use room temperature water and let it dissolve over time, otherwise use hot). Allow both to cool.
• Mix some salt water into the tea, keeping in mind that it will be very salty, but not undrinkable. This is your concentrate.
• When you're ready to drink it, pour a small amount into a glass. Add fresh lemon juice and fill the rest with water. Add a touch of agave to taste. You will probably need to adjust the flavor balance a few times to get just the right salty/sweet/sour balance.

Enjoy!

Sweetness

Happy holidays, everyone! See you in 2011.

December 5, 2010

Happy Birthday, Dad. You are missed.