Derek is not a millet fan. I remember him happily digging into a millet pilaf I made many years ago, and then almost doing a spit-take. “What did you do to the rice?” he asked with a look of intense disgust on his face. “This is the worst rice you’ve ever made!” So as you can imagine, I don’t cook a lot of millet. But Alma likes porridge, and I’m not the biggest oatmeal fan. I wanted to make some alternative-grain porridges, and I came across a recipe from Cook’s Illustrated for creamy millet porridge. They say “slightly overcooking millet causes the seeds to burst and release starch, creating a creamy consistency that makes this grain ideal for breakfast porridge.” Sounds good! I think Derek’s main problem with millet is its somewhat dry, gritty texture, so I thought maybe he’d be willing to eat millet in a porridge. And he is! Alma likes it too, and for me it’s a nice change from oatmeal.
When I made this porridge for breakfast today, I served it with my Mom’s Ayurvedic baked, spiced pears. Alma isn’t normally a huge pear fan, but she likes these baked pears, which are seasoned with cinnamon, cardamom, and nutmeg. And unlike with baked apples, she doesn’t even complain about the skin. Read the rest of this entry »
Apparently these two-ingredient pancakes have been floating around on the Internet for several years, but I first came across them on parenting blogs, where they are popular because they’re toddler friendly and not too unhealthy. Although they can be made with just two ingredients (banana and egg), I usually add a few other ingredients as well. Below is our most common version. For other variations, see this excellent writeup on thekitchen.com. Read the rest of this entry »
I recently read the book French Kids Eat Everything: How Our Family Moved to France, Cured Picky Eating, Banned Snacking, and Discovered 10 Simple Rules for Raising Happy, Healthy Eaters by Karen LeBillon. I quite enjoyed the book, and—when it comes to preparing food for Alma—it gave me lots of “food” for thought. (Sorry!)
There are a number of interesting observations LeBillon makes in the book, but I’ll save them for another post. Today, I wanted to focus on the idea of starting dinner with a simple pureed vegetable soup. LeBillon says that the French start their meal with a soup several times a week. This soup is almost always a vegetable soup, and often a simple pureed vegetable soup. These soups supposedly make great starters for babies and toddlers, as they’re an easy way to introduce them to a lot of different vegetables. Also, it gives them a vegetable at the start of the meal, when they are most hungry. Finally, they’re really fast to make. Just saute some aromatics, throw in your veggies and broth, simmer briefly, and puree. All in all, that’s pretty easy, which is definitely a plus when it comes to cooking with a busy toddler underfoot. Finally, they freeze really well. You can freeze the soups in small jars and then defrost them quickly when needed—no need to scramble to put something healthy on the table at the last minute.
I thought I’d give it a try. I started with LeBillon’s simple French carrot soup with dill recipe. Although most toddlers seem to like carrots, Alma usually does not, I’m not sure why—maybe a texture issue? I thought pureeing them was worth a try. The first time I served it, Alma ate one very tiny bowl of it (a mise en place bowl), without too much complaint. She didn’t love it, but it helped that she’s just learned how to use a spoon, and so anything that requires a spoon is therefore very exciting. I had made quite a bit of soup, so I decided to take half of the leftovers and add in some roasted red bell pepper and jarred tomatoes, and pureed the soup again. I refrigerated a little bit of each soup, and froze the rest in small glass jars. The version with red bell pepper and tomato was definitely a bigger hit (with both Derek and Alma) than the straight carrot soup, but over the last several weeks Alma has eaten the plain carrot dill version several times, sometimes enthusiastically, sometimes less so.
Last month I made broccoli cheddar quinoa bites, and liked them. So I decided to try this recipe for “Quinoa quiche muffins with spinach and cheese.” Although they are called muffins, the recipe is actually quite similar to the previous recipe, except that it calls for spinach instead of broccoli, has more eggs, and uses feta in addition to cheddar. Like before, I made them on a cookie sheet instead of in a muffin tin, to save on cleanup time. Although they are called “quiche muffins,” the way I made them they didn’t have the texture of a typical quiche or of a typical muffin. The texture is more grainy and crumbly, similar to the texture of these five-grain croquettes.
Alma really likes this recipe, and Derek and I enjoy it as well. The croquettes freeze well, and along with a piece of fruit they make an easy quick breakfast. I’ve made this recipe at least 5 times since I originally posted it (often with a slight variation), and it’s always a hit. It also works well as a take-along snack—just bring the frozen croquette with you and it will probably be defrosted by the time you get there. It’s fine room temperature. Just don’t giveit to your toddler inside without a plate because it can be a bit crumbly. Read the rest of this entry »
After the disappointment of November’s double broccoli quinoa recipe, I was surprised when Derek picked another broccoli quinoa recipe to try. This one for broccoli cheddar quinoa bites is easier though. Once you have the quinoa cooked you just chop some broccoli, grate the cheese, mince a few cloves of garlic, and mix it all together and bake it. Easy peasy broccolisy. Read the rest of this entry »
This recipe has you press tofu, marinate it overnight in the fridge, drain it, dredge it in cornstarch, and bake it on an unoiled cookie sheet until the outside is crisp on the inside, but still soft on the inside. The recipe is originally from Joe Yonan, but I found it on David Lebovitz’s blog. He raves about it, and it’s a different technique than I’ve used before. Normally I either pan-fry tofu, bake it submerged in a marinade, or bread it then bake it in thin slices. This recipe is something a little bit different. Read the rest of this entry »
This recipe from Serious Eats is supposed to be a super easy way to make tasty black beans. Black beans? Yes please. Lazy cook? Double yes. Clearly I had to try it. It’s interesting in that they recommend simmering the aromatics rather than sautéeing them first. Not only is it easier and faster, but the author claims that sautéeing sweetens the aromatics too much, so that they overpower the beans. I was intrigued. Read the rest of this entry »
When we visited my Mom in June, she made a simple chia pudding with almond milk, which I really liked. It’s also vegan and raw. I liked it so much that when I got home I bought some chia seeds. But then of course I never got around to using them. When my mom came to visit in August, she discovered the unopened package, and made homemade almond milk and then used it to make me some more of her chia pudding. It was delicious. But making the almond milk was a pain, because my almonds didn’t peel easily. So for a second batch she tried making a version with hemp milk instead of almond milk. It was also good, but the hemp milk adds a pretty sharp grassy note. Alma ate both versions, but seemed to prefer the one with almond milk. Once my mom left I didn’t have the energy to make almond milk, so I bought some at the store and made another batch of chia almond milk pudding. Alma really liked it. So I tried to find some more recipes using chia seeds, and I came across this recipe for pumpkin pie chia pudding. Read the rest of this entry »
I had a butternut squash that was starting to go bad, and I asked Derek to choose a recipe to use it up. He chose this Yotam Ottolenghi recipe for roasted butternut squash and red onion with tahini and za’atar, which I was happy about, because it would allow me to use up some of the zaatar I bought to make the last Ottolenghi recipe we tried (this za’atar spiced beet dip). You can find more comments about the recipe (and a photo!) on this seriouseats page. Read the rest of this entry »
I was looking for a recipe to use up some teff flour, and I came across this recipe for chocolate, teff, banana bread on the Cannelle Et Vanille blog. I vaguely recall making a different chocolate, teff, banana bread earlier this year (this recipe from the gluten-free-girl blog) and not being so excited about it. I’m not usually a fan of chocolate in banana bread—I normally prefer adding nuts and spices, as I find that adding chocolate or chocolate chips overpowers the pure banana-bread-y-ness. With this recipe, however, I absolutely loved the final product. I’m not sure what made the key difference (maybe it’s just the pregnancy talking?), but I adored this cake. It’s very sweet and very moist and very banana-y, with a tender crumb that is neither overly delicate nor overly gooey. Read the rest of this entry »
I’ve seen this Yotam Ottolenghi beet dip recipe show up on several blogs lately, and although beets and goat cheese is a standard combination, I’ve never tried beets and goat cheese with Zaatar before. It sounded interesting, so I thought I’d give it a try.
I used pre-cooked, pre-peeled beets, and so the recipe was pretty easy—just put everything but the garnishes in the food processor and blend. The puree tasted okay, but I could barely taste the za’atar, which was the reason I had picked the recipe in the first place. I ended up adding quite a bit more as a garnish on top of the puree. as well as more hazelnuts and goat cheese and scallions. (The garnishes seemed to disappear much faster than the beet dip.)
We ate the dip with pita bread, but it seemed to last an awful long time, given that it was only made from 6 beets. (Normally Derek and I could polish off 6 small beets in one or maybe two sittings.) Derek liked the dish more than me, but after we finally finished it I asked him if we should make it again, and he said no.
I think my main problem with the recipe is that it’s a dip. I just didn’t know what to do with it. I couldn’t figure out what to dip into it other than pita bread, and I didn’t really want to eat a massive amount of pita bread. I think I would have liked it better as a salad with sliced beets.
My sister loves this recipe for a yam and peanut stew with kale, and has recommended it to me several times. She mentioned it again last week and coincidentally I had (almost) all the ingredients on hand (everything but the roasted and salted peanuts and the scallions). Hanaleah said that I could leave off both, since they’re just garnishes. So I decided to make it for dinner.
I bought a new bottle of grade C maple syrup at Al Natura last week, and Derek really wanted to try it, but we were out of oatmeal. Forced to improvise, I decided to make this “better than oatmeal” recipe, which is basically mashed banana mixed with eggs, pecans, and spices. Weird, no? Read the rest of this entry »
Even after making two zucchini breads, I still had a ton of zucchini left. I cooked some up with carrots and onions and used it as a topping for pasta along with fresh tomatoes and basil. It was tasty but for my next recipe I wanted to try something a little bit different. When I was looking for recipes that call for coconut flour, I had bookmarked this recipe for almond meal and zucchini falafel from the divaliciousrecipesinthecity.com blog. Unfortunately, I didn’t go back and re-read the head notes before making the recipe, I just started with the ingredient list. I saw “almond meal” and thought it was supposed to be ground almonds, but it turns out the recipe is actually calling for the fibrous, low-fat almond meal leftover from making homemade almond milk. Whoops! Maybe that’s why my falafel were such a disaster. But a surprisingly tasty disaster… Read the rest of this entry »
A friend gave me a ton of zucchini from her garden, and I had to figure out what to do with it. I’d never made zucchini bread before, but I was in the mood for something sweet, so I found two recipes online for reasonably healthy-looking zucchini bread. One is for a “regular” zucchini bread, just modified a bit to be lower calorie. The second is for a chocolate zucchini bread. Read the rest of this entry »
I came across this recipe for saucy Italian baked eggs on a random blog, and immediately started drooling. I’ve been craving tomato sauce lately and this recipe is basically an egg baked in a big ramekin of marinara sauce with a little mozzarella and basil for garnish. It even looked easy enough that Derek could make it himself. Read the rest of this entry »
I needed to bring a salad to an Argentinian barbecue, but I wasn’t feeling so well, and wanted something quick and easy. I settled on this recipe for Chilean cabbage and avocado slaw by Martha Rose Shulman. Read the rest of this entry »
When I first moved to Germany I couldn’t find acorn squash, and then last year they suddenly started turning up, but I had forgotten how to cook them. I tried baking them several times but they always ended up with burned skin and dried-up insides. Clearly I am not good at winging it. So this time I followed an actual recipe! Well…, sort of. As much as such a thing is possible. Read the rest of this entry »
So far I’ve been doing pretty well on my elimination diet, except for my one “cheat” with a bit of oatmeal. Also, I forgot that lemon is citrus and I ate it several times. It’s so hard to cut out lemon that I’ve decided to leave it in. Could anyone really be allergic to lemons? I haven’t actually noticed any improvements in my allergies yet, but it’s only been a week and a half, so maybe it just takes more time.
The hardest part for me so far has been the nightly desire for a sweet snack of some sort. I said I was going to try to cut out added sugars as much as possible, and instead I’ve been eating Lara-type dried fruit and nut bars as a post-dinner dessert. They’re very tasty but a little bit too big for a dessert before bed. Also, they’re quite expensive (about 2 euros each). So I decided to try making my own. There are a million recipes online and I picked two to try: gingerbread bars and coconut cranberry bars. Read the rest of this entry »
Derek was very skeptical about my allergy-free diet. He can still eat wheat and dairy and soy, of course, but still—I’m the one doing the cooking. But he was surprised to find that he loved both dinners I’ve made since he got back from Berlin. On Friday I just made a simple stir-fry, but it came out way better than most stir-fries I throw together. Then last night I made these sauerkraut patties from the click clack gorilla blog, and he absolutely loved them.
For the stir-fry Derek chopped up a bunch of garlic for me and I got out some leftover minced ginger. I sautéed both in a bit of olive oil along with a big handful of cashews. Then I added two heads of broccoli, some sliced shiitakes, and some more olive oil and sautéed everything briefly. I covered the broccoli with a layer of frozen stir-fry veggies (including bell peppers, carrots, bean sprouts, bamboo, leeks, etc.) and added a bit of water, salt, and pepper, then covered the pan and let everything steam until soft. When just about done I mixed a few teaspoons of Thai red curry paste with a tablespoon or so of coconut milk, just until dissolved, then threw that into the stir-fry along with some chopped scallions. Delicious. Both Derek and I really loved it.
The sauerkraut patty recipe looks pretty weird, but the title was quite persuasive (“sauerkraut patties will save your life”). I figured they were worth a try. The recipe is not really a recipe as much as an idea. (There are no measurements for anything.) I used:
- one bag of sauerkraut from the farmer’s market
- about 1/2 cup of cooked steel cut oats (okay, I cheated a bit on the no-grain front, but at least oats don’t have gluten)
- some ground almonds for “flour”
- one large carrot, grated
- one large zucchini, grated
- 1/2 red onion, grated
- a couple ladlefuls of pinto beans
- salt and pepper and a bit of red thai curry paste
The batter still looked pretty wet but I didn’t want to add any flour so I figured I’d just try it as it was. I added some oil to my cast iron skillet and fried the patties up until brown on both sides. The patties didn’t hold together great, but they were certainly recognizable as individual units, which was better than I expected. I found them a little odd. They were very sour from the sauerkraut and the (inside) texture was soggy and a little stringy. They weren’t unpleasant, but I don’t know that I’d rush to make them again. Derek, however, absolutely adored them. He spread them with more thai curry paste and really liked the combination of the spicy curry paste and the sourness of the sauerkraut. I think he likes sauerkraut more than me.
He ended our meal by saying, “I don’t know how this allergy-free diet has done it, but somehow your cooking has really improved lately!”
I’ve decided to go on an elimination diet for a month, to see if it helps my allergies. I chose the foods to eliminate based on how allergenic they seem to be in general, as well as the results of a skin-prick test I had years ago. I decided to eliminate the three big allergens—soy, dairy, and gluten—as well as a number of other foods.
Today was my first day of what I call my “allergy-free” diet and I got home from work quite late and found very little in the fridge, since we were out of town all weekend and I didn’t get a chance to do my normal Saturday morning shopping. Normally I would throw together a pasta dish or a stir-fry with veggies and tofu, but today I had to be a little more creative. I found some sweet potatoes and a jar of giant white beans in the pantry, and so I improvised what turned out to be a quite tasty dinner of sweet potato fries and white beans with leeks and dill and parsley. (I had chopped herbs in the freezer.) Read the rest of this entry »
I wanted to make mung dal yesterday, but I didn’t have any toovar dal and didn’t feel like making 100% mung dal, and so I went looking for a recipe that uses mung and massoor dal (hulled and split red lentils). I found this recipe for red lentil and moong dal on the Lisa’s Kitchen blog, which is a blog mostly devoted to vegetarian Indian recipe. The recipe is pretty similar to my mung and toovar dal recipe, as you can see below. The main differences are that the mung & masoor recipe calls for more turmeric and mustard seeds, and instead of garlic, shallot, and curry leaves, the sauce is finished with tomatoes, amchoor powder, and garam masala. But actually I forgot to add the garam masala! Other than that I followed the recipe pretty closely, except that I made 1.5x the recipe and kept the oil amount at 2 tablespoons. It was still plenty rich. I also used 5 canned whole tomatoes rather than 3 fresh. We ate the dal for dinner with yogurt. It was supposed to serve six people (since I made 1.5x the original recipe which served four), but the two of us finished off almost the entire pot. We were hungry and it was very tasty. I’m definitely going to bookmark Lisa’s Kitchen blog to explore in the future. Read the rest of this entry »
Kimdo, a local Japanese restaurant here in Saarbruecken, has a braised daikon steak dish that I really like. I thought I’d try to make something similar at home. I started out with this recipe from the Nobu Vegetarian cookbook. I didn’t make the salsa topping, but I did cook the tofu in kombu broth. I screwed up the second step, however. I was supposed to add mirin, salt, and pepper to the kombu broth, bring the liquid back to a simmer, and then let the daikon cool down in the broth. But I just added the mirin to the already cold broth, which was clearly a mistake. Also I don’t think that I cooked the daikon quite long enough. The final daikon ended up being a tad too raw tasting and underseasoned, but still pretty tasty. I definitely want to keep working on this recipe! Read the rest of this entry »
I’ve already waxed euphoric about the wonders of sunflower seed butter, so you know how much I enjoy it. Sadly, however, it seems to be the one nut/seed butter I can’t find here in Germany. I’ve found peanut butter, hazelnut butter, almond butter, cashew butter (roasted and raw), and even pumpkin seed butter. But no sun butter. I have no idea why. So I tried making my own sunbutter a few months ago. I just added the sunflower seeds to the food processor and tried grinding them up. They turned into a dry, sandy, powdery substance, but not into a nut butter. I thought maybe I needed to add a little oil but that didn’t work at all. It just turned into a sticky, pasty, oily kind of sand. I tried adding some water. Big mistake. I ended up with pale, pasty, white goop. Blech. I decided to try again, but this time to actually read some instructions online first. Read the rest of this entry »
Jessica and I had a “fermenting afternoon” last week in which we made sauerkraut, kim chee, and these lacto-fermented ginger carrots. I was skeptical about the carrots for some reason, but ended up loving them. The carrots are not particularly sweet nor are they particularly gingery, but they add a nice crunch, a bit of salt, and a hit of brightness (both colorwise and flavorwise) to whatever you eat them with. They only ferment for three days, so they’re not particularly funky tasting, just very slightly acidic / vinegar-y / pickle-y. And they are quite versatile. They seem to go well with everything. Okay, maybe not oatmeal. But if it was a savory oatmeal made with miso and scallions and sesame seeds … Read the rest of this entry »
Derek loves spinach, and he loves Indian food, and he loves rich, decadent food. Hence, he is always excited about having saag paneer for dinner. We had a version at a friend’s house last year that used tofu instead of paneer. I asked him for the recipe and he sent me this one from Atul Kochhar’s cookbook “Simple Indian: The Fresh Taste of India’s New Cuisine.” We’ve made it several times now, sometimes with paneer, sometimes with tofu, and sometimes with a mix. I’ve modified the instructions below based on some of the changes we’ve made. Read the rest of this entry »
I think of escarole as more of a wintery green, but they had fresh, local escarole this week at my local farmer’s market. My favorite escarole recipe is escarole and white beans in tomato sauce, but that seemed a bit too heavy for my currently-85-degree apartment. And none of my other escarole recipes were calling out to me, so I went looking online for something new. It turns out that the world of escarole recipes is surprisngly circumscribed. There are lots of escarole and beans recipes (many of them soups or pasta dishes), many simple braised escarole recipes with garlic or lemon or parmesan, a few raw escarole-based salads, and not much else. After a lot of searching I finally found this Bittman recipe for mashed potatoes with bitter greens from The Food Matters Cookbook. It sounded perhaps a little bit boring, but at least it was something different! Since I actually had all the ingredients, I decided to give it a try. Read the rest of this entry »
I’ve tried a number of bagels in Germany, both here in Saarbruecken and a few in Berlin. Every time I’ve been wholly (hole-y?) disappointed. The German bagels I’ve had are nothing like a true bagel. They’re essentially just a tasteless white fluffy bread abomination, which—by virtue of having a bagel’s shape—attempt to deceive the bagel-ignorant. I decided that if I wanted to eat real bagels I would need to make them myself. Read the rest of this entry »
I can’t believe it, but I haven’t posted a proper recipe to this blog since Spring 2013. At this point my list of recipes to blog about has grown so long that I have despaired of ever posting them all. So instead I decided to just do one quick smorgasbord post. Read the rest of this entry »
Derek came back from Berlin in February with some spicy almonds from the restaurant Little Otik. The nuts were smoky and garlicky and just a little sweet—he adored them. I looked for a similar recipe and couldn’t find anything quite the same, but I did come across this one for Italian spiced almonds. It doesn’t have the smoke, but it has the garlic and the Italian herbs. Read the rest of this entry »
My friend Jessica and I were trying to decide what to make for dinner. I wanted to use up some red cabbage, so she picked out this very seasonal recipe for tacos with roasted winter vegetables and red cabbage slaw. Read the rest of this entry »
I saw delicata squash in Saarbruecken for the first time this year, and was so excited I bought all of them. But my mom told me that they don’t last as long as other winter squashes with harder skins, so I asked Derek to choose a recipe to use up some of them. He chose this recipe from a “lighter cooking” section of Food and Wine magazine. Read the rest of this entry »
A friend sent me an email with a recipe for paleo (i.e., flour-less) banana muffins. (I’m not sure where the recipe originally comes from.) I tried them a while ago and thought they weren’t bad, but Derek wouldn’t eat them. He said the texture was odd and they weren’t sweet enough. But this week I had some very ripe bananas I wanted to use up, and decided to try something similar again. Read the rest of this entry »
This post is about another recipe I found on the New York Times, in Martha Rose Shulman’s Recipes for Health series. Besides being really tasty, asparagus is a nutritional power house. And its one of the first fresh green vegetables that is available here in the spring. (Okay, actually the asparagus here is usually white, but I don’t like it very much, and always try to find green asparagus.) I usually roast asparagus and then drizzle it with balsamic vinegar and parmesan cheese, but I had a big bunch of parsley in the fridge and decided to try something new—steamed asparagus with gremolata. Read the rest of this entry »