Sweet Potato & Cauliflower Soup

Today, I happened upon this article: Behold the World's Best Christmas Lights.

And honestly. I really really love Christmas. It's my favorite holiday of all time. But that last couple makes me want to puke a little bit.

Now, I'm down for a good bout of wasting time. I do lots of it. All the time, I'm wasting it.

But come on... reeeeaaaally? 

What do you do with all that shit during the year? Those people probably have to rent a storage locker just to accommodate this insane hobby. (Can you call this a hobby? More like hoarding.) Then what if someday they decide they feel bogged down by all this extra tinsel and stop paying for their rental? Can you imagine Barry Weiss's face upon buying a storage locker filled with this junk? (It's a Storage Wars thing.)

And I hope that they bought most of this shit on sale in past years after Christmas or they've got like $1 million dollars invested in this Christmas decor nightmare. Not to mention their electric bill. And the storage locker! Oh man, and in tough economic times such as these...

But, look how happy they are! And I guess that's all that really matters in the end isn't it? To each his own. Whatever floats your boat (if it's a sailboat, can I join you?). Etc. Etc. And that's why I'll give it to them. Because if cluttering your house with tinsel, lights, stuffed animals and shiny balls is what makes you happy, then by all means, blow a couple fuses, ruin your vacuum with some tinsel and please get a pair of sunglasses.

Now, where do I find myself a similar parachuting Santa?

I didn't mention food once in that whole post! Oops. Here's a healthy/ flavorful soup recipe just to make up for it!

Soundtrack:

Summer 2011 Sampler by Umphrey's McGee  

Sweet Potato and Cauliflower Soup
Serves 4


EVOO
3 leeks, washed, trimmed of greens and chopped 1/4 in thick
2 cloves garlic, minced
3 ribs celery, chopped
32 oz chicken broth
1 c. water
2 sweet potatoes, peeled and cubed 2-3 in. thick
2 c cauliflower, cleaned and cut into 1 in. pieces
1 tsp ground ginger
1 tsp smoked paprika
1/2 tsp fresh ground nutmeg
salt & pepper


In a medium stock pot, heat a drizzle of EVOO over medium heat. Add leeks, garlic and onions and saute about 5-7 minutes until leeks begin to soften. 


Add chicken broth and water. Raise heat to high, cover and bring to a boil. Once broth boils, add potatoes and cauliflower. Cover the pot and return to a boil. Cook until potatoes are soft enough that a fork meets no resistance when piercing. Check cauliflower for tenderness as well. 


Once vegetables are cooked, remove from heat and season with ginger, paprika, nutmeg, salt & pepper. Using an immersion blender (or transfer to a food processor or blender) puree the soup until just liquefied. Consistency should be coarse, not fully smooth.


Serve hot with bread or croutons.

It's a leek-a-pillar!

Baby food!

Mmm. Bread!

Loves doing dishes. Loves it.

Ginger Spiced Brownies

Ok, after that last one I know I owe you guys something real. Because I'm just that loyal. 

Real brownies!

And because after traipsing around the mall and beyond with my mother yesterday I really needed a brownie. (read: after trying on clothes for a few hours and swearing to myself up and down that I'm going to start behaving myself, working out and eating well, I needed a brownie.) I'm sorta self motivated, too. Sue me.


But first, let's talk about how I watched The Departed last night. For the first time ever. It rules! If you haven't seen it, go watch it. Now. Yea, that's my in depth analysis of the movie. Hey, this is a FOOD BLOG after all!


You might not know this about me, but I'm totally the person in every conversation who has never seen the movie that everyone else is talking about. Trust me, if you're not this same type of person, you would definitely be balking at the list of acclaimed movies that I have never seen. I've been recently making an Adam-motivated effort to correct this, by apathetically viewing every movie he deems necessary. This may mean I'm watching an overwhelming amount of testosterone-approved cinema, but I guess I'm cool with that.


And hey, at least I've seen every Star Wars movie a few times over, or I have a feeling we just wouldn't be able to continue such an ill-founded relationship any longer.

PS. best picture ever? Yes.

Ok maybe this tops the Audrey/Ewok picture.

And one more thing before we get down the meat (or sugar and butter) of this post.


I'd like to take a moment to reflect upon the loss of life ten years ago today on 9/11/2001. Our generation will never forget the tragedy and the overwhelming sadness of the people of our nation. The memorial is breathtaking; the scene is unnerving. CNN.com offers some brilliant and emotionally charged photos: here. As we carry on with our lives, we will always remember the innocent victims and those who gave up their lives as heroes.


Now then, these brownies are the real deal. They're chocolate. They're buttery. They're sugary. And unlike this experiment, they aren't a natural laxative. They're a cake-like brownie, infused with the tang of ginger and cinnamon. Just the right chocolate-y snack to get you in the mood for autumn. Ahh, autumn. 


One note though: I ground my cinnamon fresh. I did this because the only cinnamon I had in my pantry was from Stop 'N Shop, which means I bought it in Poughkeepsie, NY and I haven't lived there in about 6 years. Now I'm no expert and I don't know exactly how long cinnamon can be used for, but that scared me. So I threw it out and ground a stick. I mention this only because if you are using already ground cinnamon you might need a little more, since I'm assuming fresh ground is more potent. (I also just want to expose my spice disorganization to the world.)


Soundtrack: New album from The Rapture: In the Grace of Your Love. And! Check out the review over at DPC: here.
  The Rapture - In The Grace of Your Love by modularpeople


Ginger Spiced Brownies
Adapted from Joy of Cooking


1/2 c (1 stick) butter
4 oz unsweetened chocolate
1 c AP flour
1/2 tsp baking powder4 eggs
1/2 tsp salt

1 3/4 c sugar
1 tsp vanilla extract
3/4 tbsp fresh ground ginger
1/2 tsp fresh ground cinnamon, plus more for sprinkling

Preheat the oven to 350.


In a small saucepan over medium heat, melt the butter and chocolate together, stirring until thoroughly combined. Set aside to cool. (I stick it in the fridge to bring it back to room temp. It's important that you allow this mixture to cool, though.)


In a small bowl, whisk together flour, baking powder and cinnamon, until thoroughly combined. Set aside.


In a large bowl, beat eggs and salt on high with an electric mixer until the eggs are light in color and have a foamy texture. Gradually beat in sugar and vanilla. Continue beating the mixture until it is thick. Beat in the ground ginger.


Switch to a spatula and stir in the COOLED chocolate and butter mixture in as few strokes as possible. Add the flour mixture and stir, using as few strokes as possible to combine.


Pour batter into a greased 9x11 pan and bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cut once cooled and sprinkle with a light dusting of cinnamon.

Dis how we do!

Leave some for licking of course!

Storage

Sesame Shrimp Fried Rice with Cabbage

I realized something tonight. And it's something I'm really awful at. Want to know what it is?

Jeopardy.

I don't think I have ever gotten a single question right before it's answered, even when I know that I know the answer. I crack under pressure. I'm more of a walnut, less of a Brazil nut (they're really hard to crack, vs walnuts, which are easy). Seriously, I read the question slowly and can't seem to focus. I think of the answer and then choke. And by that time, we've moved on to the next question anyway. Classic stage fright symptoms, you name it, it happens to me. Maybe it's the song. Who knows, but I feel the pressure.

This is why I think anyone who is actually good at Jeopardy is probably a robot. Ken Jennings, you, sir, are definitely a robot.

But let's talk about something I'm good at, shall we? Because that's more fun for me. 

Yea, it's food.. Good guess!

It's no secret, I love ginger.

I put it in cookies... 

And in my oatmeal...

I hang out with this ginger all the time...

It's also no secret that I love shrimp!

You've seen it over polenta...

And in burritos...

Scallions? Yes, please.  Sesame seeds? Sign me up. Fried rice? Sure! And this is brown fried rice with less fat that's actually not greasy? Ok, ok, I'll have two, thanks. So, here's an opportunity to make something easy, quick, and delicious for yourself. So you can be good at this food thing too! It's not just for robots.

And just to prove how much I love you, here is something hilarious to read so you can forget about how hungry all these pictures are making you, if it's not dinner time: funny stuff.

And here is some throwback music you can groove to:

Soundtrack: The Sounds - Myspace playlist

Sesame Shrimp Fried Rice with Cabbage

Adapted from Ellie Krieger 

4 c cooked brown rice, very cold (freezer cold)
1 drizzle EVOO
4 scallions, white and green parts, sliced thinly1 tbsp ginger, peeled and chopped
1 clove garlic, chopped

1 lb small shrimp, deveined and peeled

4 c thinly sliced red cabbage, cut crosswise into 3 in pieces
2 large eggs

1 tbsp sesame oil
4 tbsp low-sodium soy sauce
2 tbsp sesame seeds, pan toasted until golden brown (about 1 minute)

Heat a drizzle of olive oil in a wok or large pan over medium heat. Add scallions, ginger, garlic and shrimp. Cook about 2-3 minutes, until shrimp turn pink. Add cabbage and continue to cook for 3-4 minutes until cabbage begins to soften. Transfer to another bowl and set aside.

Spray a small fry pan with nonstick pan spray and drop 2 eggs into the pan. Fry until cooked through and chop into small pieces using the spatula.

Meanwhile, heat the sesame oil over medium heat in the same pan used for the shrimp and cabbage. Toss in the rice and cook for about 5 minutes, spreading it evenly, then stirring, then spreading it evenly again, about every 30 seconds.

Once the rice is heated, add soy sauce, eggs, shrimp and cabbage, and sesame seeds. Continue to cook until combined for another 2-3 minutes. Serve. 

Giant scallion. Huge.

Red cabbage... except it's really purple...

Work space... ready to fry!

Too much green here!

Yea purple! Finished product. I will take 2, thanks!

Spiced Craisin-Carrot Breakfast Cookies

Cookies. For breakfast. 

Best meal of the day

No, no, not Cooooookie Crisp.


I wish I could take credit for the idea, because I love when I have great ideas, but I can't. I found this fabulous idea here, from Joy the Baker. Her cookies are also vegan! I made them. It was my first vegan baking experience! The texture and consistency were phenomenal; I was so surprised/relieved. Joy, one of my all time favorite food bloggers (she's genuinely talented AND genuinely human), is the genius behind the cookies for breakfast revolution. Her post (which was adorable and you should read as well... right after mine of course) really took me back to childhood. When I all I wanted to do was be a grown up. Because grown ups do what they want, of course. If only I could just go back and shake myself, a la Billy Madison. Tell myself to pull a Peter Pan. Van Wilder my college years a bit. 


But you know what they say about seaweed.


But as adults, we all know that breakfast is the most important meal of the day. So what am I doing promoting these baked goods as your new favorite morning meal? These are actually good for you! These cookies contain all the right stuff to get you started in the AM in a more-fun-to-eat-than-muffins sort of way. These contain: 1) Greek yogurt for protein 2) Craisins for the antioxidants 3) Carrot for vitamins and beta-carotene 4) Oats for fiber 5) Ginger which is good for your immune system 6) Millet, a good source of minerals and fiber, and 7) Honey, which boosts your energy and is also great for your immune system. And I swear, they taste good. I always feel like I have to swear healthy things taste good. Sad. Anyway, they have a scone-like texture and spicy, yet sweet complexity.

So here's to eating cookies for breakfast... and feeling good about it too!


Soundtrack: 
Chromeo by Chromeo



Spiced Craisin-Carrot Breakfast Cookies
Adapted from Joy the Baker
Yields 2 dozen cookies

1 1/2 c flour
1 c oats
3 tbsp dry millet
1 tsp ground cinnamon
1/2 tsp ground nutmeg (my favorite!)

1 tsp baking powder
1/2 tsp salt
1/2 c greek yogurt
1/4 c vegetable oil

1/2 c honey
1 heaping c carrot, finely shredded
1/2 c dried cranberries, coarsely chopped
2 tsp fresh ginger, finely chopped

Preheat oven to 350.

In a medium bowl, whisk together flour, oats, millet, cinnamon, nutmeg, baking powder, salt. Set aside.

In a large bowl, whisk together all remaining ingredients. Use a spatula to fold the dry ingredients into the wet until combined. Allow the dough to stand for 5 minutes.

Line 2 cookie sheets with parchment paper or these amazing things:

Use a large table spoon to scoop dough out onto cookie sheets. Dough will be sticky, but try to flatten just a bit. Bake for 10 minutes. After removal from oven, allow to cool for about 5 minutes on the cookie sheets, before transferring to a drying wrack.

Carrots... for breakfast? Is that weirder than cookies?

Great grain!

Like laundry... folding.. duh

Little breakfast treats

Ginger Peach Oatmeal

There are two reasons you are probably about to think I am crazy. And the fact that I just told you that is not one of them.


1) I am giving you an oatmeal recipe in August. Rational: I have AC. Peaches are really good right now. Peaches are really good in oatmeal. (PS who remembers this video from 112. It makes me feel embarrassed just to watch it. Mostly because those are CANNED PEACHES. You can't even spring for fresh peaches? IT'S A MUSIC VIDEO! Never mind all the half naked women making eyes at us and the flashing bad boys sign.)


2) I just spent 20 minutes making oatmeal. Rational: I had to get it perfect! And yea, this oatmeal is a little more effort that you're going to want to put forth on a weekday, but if you've got the time, you should really try it. It probably takes 10 minutes. With clean up. If you hustle. Make it for 2 or 3 or 4. Then it's worth it.

Oatmeal & Hot Coffee. This is how I celebrate August.
Bah Humbug.

I just bought a mortar and pestle. I wasn't sure at first which piece was which. Yea it seems obvious, until you try to convince yourself that a mortar is a bowl. Then you start to think, the mortar could TOTALLY be the stick. Pestal is sorta like pedestal, so don't you rest your herbs and spices ON it?  Quick google search and I learned all about the word's Latin roots. The mortar IS the bowl.


Anyway, I was dying to try it out. I had some ginger and some brown sugar and some delicious peaches and so I whipped up (very slowly) this oatmeal.


There's not a LOT of sugar in my oatmeal recipe. The peaches will add a decent amount of sweetness, but can add more depending on how sweet you'd like it.


And!! AND!! Look what I learned!! Here's your soundtrack. Right on the page. How easy is that? I found this mix here, at The Dance Party Chronicles. If you like dance parties check it out. If you don't, well, I'm sorry.


Soundtrack:

TRAVELS by Tensnake by Oki-Ni on Mixcloud

Ginger Peach Oatmeal

(serves 1, but can be easily multiplied)

1/2 c quick oats
3/4 c water
1 small peach, peeled and diced
3/4 tsp fresh ginger, peeled and chopped
1 tbsp brown sugar
1/4 tsp vanilla extract
dash of salt
splash of milk


In a tea kettle, heat water over high heat to bring to a boil (You will want to boil more than 3/4 c to allow for some steam).


Meanwhile, place the ginger and brown sugar in a MORTAR. Grind with a PESTLE until the ginger releases its juices and you have a brown sugar-ginger paste.


In a small bowl, place oats. Add the brown sugar- ginger mixture. Pour 3/4 c boiling water over the oats and stir until water has been absorbed into the oats and they begin to soften. Allow oatmeal to sit for 1-2 minutes. Stir in vanilla, a dash of salt and a splash of milk.


Enjoy! 

Tools.

Little pieces of summer

Grind the ginger into the brown sugar.
Interesting sentence if you are fluent in slang.

Action shot!