(Grain-Free!) Chocolate Chip Cookies

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Back in the beginning of December, I had the good  fortune to have lunch with a couple of blogging pals, among them Winnie Abramson of Healthy Green Kitchen. She ever so kindly gave me a copy of her book, One Simple Change, and while I gave her some caramels that I made, I’m certain it was an extremely uneven exchange in my favor. The book gives advice on how to slowly transform your life into a healthier one, using 50 attainable goals from being more mindful to eating better for  both you and the planet.

I’ve had her book handy since that day, paging through it’s dense but approachable pages, enjoying her no-nonsense and sage advice, that is backed by evident research. A lot of work went in to this book, and it shows in the best possible way. Smart, delicious and easy recipes stud the book. Among the eye-catchers for me were spicy lacto-fermented pickles and a sardine salad. And–no surprise here that this one was a keeper– a recipe for gluten-free and grain-free chocolate chip cookies. Perfect right now that I’m in the midst of my gluten-free adventure.

Listen up: these cookies totally delivered: toothsome, lofty and light, with a crispy exterior and a soft yielding interior. You can get the recipe either in her book–which I recommend, especially for the person in your life who may need some nudging to make some healthy guided changes in their life–or in this link. I did make a few changes, because I’m annoying that way, and that was to dial down both the coconut sugar and the chocolate chips to 1/2 cup (both originally 1 cup). It might seem sacrilegious, but I can never add a cup of chips to a chocolate chip cookie recipe. I like an even ratio of chocolate to dough. I also sprinkled a little Maldon salt on a few out of the oven, just for me. My favorite.

The second best thing about this recipe (the first being the actual cookie) is that it incited me to make my own coconut flour. Easiest thing you’ve ever done. I can’t tell you how many recipes I’ve passed over for lack of coconut flour. It is one of my very favorite kinds of techniques: one in which minimal effort yields the maximum result. I started out with a cup of dried unsweetened coconut flakes and ended with 3 cups of coconut milk and almost a cup of coconut flour. Pure, organic genius. I used this tutorial, but there are many on the internet. Using my dehydrator to dry out the coconut pulp over night worked great, but you can use your oven as well. I implore you to make your own coconut flour! And then bake these cookies. You can thank me later.

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Squash Muffins with Garam Masala

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I am trying really really hard to not talk about the weather but I think it’s nearly impossible. By this time of year I’m already direct sowing kale and collard seeds in the ground. This year? Still a foot of hard icy snow covering the poor garden. Instead of crabbing about this long winter, I am trying to be thankful for the time to work on a story about a trip I took to Mexico back in 1996. At least I am thinking about beaches and warmth, while I look up my itinerary and destinations, immersing myself in maps and photos. I stopped in Creel, Mazatlan, Morelia, Puerto Angel, Puerto Escondido, and Oaxaca, where I studied Spanish (or tried to). Not only did I dig out my own photos, but I dipped back in to Mexico with a visit to Glutton For Life, where Laura shared her beautiful and recent trip to Oaxaca.

So anyway, in between dreaming about Mexico and impatiently waiting for the garden to be mine once again, I am baking. The other day I made these muffins with the last of the squash puree in the freezer. They are so, so delicious and taste a bit like a more exotic pumpkin pie to me, in texture too, somewhat. It’s like a sweet squash timbale, so delicate and custardy. However, they were so delicate that it wasn’t until the muffins truly cooled for a day that they came out of the muffin liners without breaking up entirely. It is pretty much a must to use liners in this case. I have no more pureed squash to test with, so if you try it out will you let me know how it comes out? I am writing down the recipe exactly the way I made it, but I do wonder if it can be made a little sturdier.

Squash Muffins with Garam Masala

makes one dozen

Preheat oven to 350 degrees. Have that muffin tin filled with liners!

1.5 cups of almond meal

2 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon of garam masala spice blend

Blend all these dry ingredients.

Then beat up in a  separate bowl:

1/4 cup (liquid) coconut oil

1/2 cup sugar (these were a bit sweet, so I think it’s fine to dial down the sugar if you want, or to experiment with sweeteners)

Add to this liquid mixture:

2 beaten eggs

1 cup of squash puree

1 teaspoon of vanilla extract

When the liquids are all mixed, add them to the dry ingredients rather quickly. Spoon the mixture into your cupcake liners. I found that a healthy sprinkle of cinnamon, sugar and a few chopped walnuts were a really welcome topper. Bake these for thirty minutes at 350 degrees. After they have cooled for ten minutes, set them on a wire rack to cool completely. It’s really hard to wait for them, and you will likely open one, and it will crumble as you eat it over the sink. Or maybe that’s just me. Let them sit for days, and they will only get better.

p.s. Please forgive the slightly out of focus shot–I took only a few pictures. I figured the recipe was worth it to go ahead with!

p.p.s. These are similar to the muffins I wrote about on What Julia Ate. If you haven’t tried them, you should!

Something from Nothing

Something from nothing.

Yesterday, I sat by one of the West-facing windows in the house to watch the sun set over the ridge. One of the things we note in our house as the seasons change is the position of the sun as it moves back and forth behind the ridge. We know that when it’s really deep winter the sun will be nestled in the v where the two ridges form a valley, and that, as the days get longer, the sun slowly moves over the mountain back towards the West. It’s been almost ten years that I’ve watched this back and forth, and it never seems to get old. As I sat in the window seat, the sun was brilliantly yellow, and as it dipped lower and lower you could see it shining through the leafless trees on the top of the ridge. I was surprised at how tall the trees seemed, as the sun shined through them for such a long time. But then it dipped below the mountain, always such a stark difference of a minute ago when the sun was still bright. Lately, the sunsets have been lovely, perhaps because they seem to linger a little more than what we’ve become accustomed to. The pale blue offsets the pearlescent orange-pink of the cloud’s underbellies as they rest above the horizon.

This is an interesting time of year, as we wait for spring. And much more so after such a brutal and long winter, which started in earnest before Thanksgiving. A little while ago, I talked about emptying the freezer and the pantry, and it’s still going on. It’s been fun, and forces some creativity, which I enjoy. And I see friends of mine enjoying it too—Local Kitchen, Cookblog and Mrs. Wheelbarrow are on the clean out or making do with what they have and are full of great ideas. Being creative during these times, when we are really low on local goods, is helpful for making it through the doldrums of late winter.

Sometimes I force myself to really clean out the fridge. It’s a game: I do not allow myself to go food shopping until I really have to. The other day I really got down to the nub, but still managed to prepare a really satisfying meal. This is where a well-stocked pantry comes to play. I am never without anchovies, always a one-two punch in your corner. You might sauté cardboard in garlic and anchovies, and I would be happy to eat it. I happened to have a head of romaine and some parmesan, so I made a Caesar salad, which is never turned down in our household.

Out came the canned jars of tomatoes, for the pizza. Out came the frozen roasted plum tomatoes. I made dough, of course, and made two pizzas: one plain for my son, and one with roasted tomatoes. We had a little mozzarella left, and that was supplemented with some parmesean. But what of me and my new found gluten-free diet? I have not yet graduated to a gluten-free pizza, or to a gluten-free flour blend for that matter. I’m not sure if I will even go there. For me, I made a quick batch of ricotta, served with more roasted plums, Arbequino smoked olive oil, and Maldon salt. It was outrageously good—soft and creamy, smoky and rich with umami from the tomatoes and olive oil. I also made myself a small bowl of tomato soup, from the more liquid-y part of the canned crushed tomatoes that I used for the pizza sauce. And a total bonus: I used the whey from the ricotta for the pizza dough.

It’s funny how meals like this give a home cook like me so much joy! Here’s a couple of other things coming out of the pantry, both freezer and larder alike, in my gallery below.

Buckwheat Crepes and Quinoa Carrot Cake

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Last week I was all pumped about writing, and now I’m feeling a little less than expansive. I am feeling more writerly grind, than writerly gold, to be frank. Is it the fifty degrees knocking on my window, beckoning me outside? Oh, what will become of my writing habits once the garden has emerged from its snowy cocoon? I fear for my productivity.

In any case, today’s topic is that I’m going to go gluten-free for a few weeks to try it on, and see what I learn. In the few days since I’ve started it’s been pretty delicious and not very restrictive. I made some quinoa flour the other day by toasting some three-color quinoa in a cast iron pan. After letting it cool, I put it in the Vitamix to grind. It turned into flour effortlessly and quickly. The powder was sandy and smelled very much like peanuts. I think next will be to make some buckwheat flour. Yesterday I picked up some buckwheat groats to experiment with making my own flour, but I also grabbed a few pounds of already ground flour.

This afternoon, I made buckwheat crepes following this post from, of course, Gluten-Free Girl. Why haven’t I made buckwheat crepes ever? Silly me. So quick and easy! I stuffed a few with sauerkraut, cheddar cheese and a little crumbled hard-boiled egg. I saved two for dessert, which I filled with coconut spread and nectarine-cherry jam. It was such a fulfilling lunch! I think I’ll be making more of these.

I also made a carrot cake using only the quinoa flour I made. (Slightly digressing: did you know quinoa is considered a pseudo-cereal? I love that.) It’s pretty good, but there is a legume-y taste to it, and a slightly unsettling sandy texture. It is tasty, but the test will be to see if my son eats it. I’m guessing he’ll turn his nose up at it. Good thing I have some raspberry sorbet made for our after school snack!

Buckwheat crepe.
Buckwheat crepe.

Digging for (Writerly) Gold

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This is what writing is: I need to take a shower but I have to get this down first. I’m wearing my painting sweatshirt and old pants, and I have on two pairs of socks which never feels totally right. The house needs to be cleaned, maybe even painted here and there, but if I miss this thought, I’ll never get it back. And the dingy house will still be here, being dingy, and soon I’m going to want to be outside all the time, so who cares? I have emails to return. But I’d rather be moving crates around in the basement so I can get to that photo of the time I’m writing about. It’s research!

I started working on a story about my trip to Mexico in 1996 and it’s bloomed (not like a flower, more like a mold) into a much larger thing. First I delved into my journal, which I couldn’t put down even though it made me cringe many times. An added bonus has been all the flowers I had dried in the creases of my book: bougainvillea mostly, see above.

I’ve also been enjoying all the meals I’ve recorded: camarones and pulpo, so much papaya doused in lime juice, mango and cream cheese pastries, beans and eggs. Eggs and beans. Lots of Wonder bread.

Here’s a poem about that from my journal:

Wonder, Wonder Toast

Having white toast (with jam)

in Zihuatenejo (of all places)

makes me feel odd.

Here’s a piece of home for you, they say.

The wonder bread forlorn;

without substance.

We would have preferred a native bread.

I had put this morning aside for writing and by the time 10 a.m. rolled around I was in the basement digging through milk crates trying to find some old photos from that trip. A picture of papaya perhaps? But all I uncovered was one measly roll. How could that be? At that point I still hoped to be a photographer, and I know I brought my Pentax and lots of rolls of film. Did I lose something? I was inspecting my negatives to see if something was there and then I remembered: it was probably in the file cabinet with all my BW negatives! In there I hit gold, even though it was all black and white. It’s like an archeological dig of my past, feels like I’m peeking into an alternate reality. So now, armed with the past, I’m going back to write.

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P.S. On keeping a journal.

Freezer Burn

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Black and blue.

Freezing is one of my favorite ways to preserve food. I’m sure I like it best because it’s quick and easy. I just throw things in, especially when summer is at it’s peak of abundance. However, this leaves me with a chest freezer full of strange stuff. Like last week’s post talked about using up the jars in the pantry, it’s also my goal to use up everything in the freezer but soon. I swear I’m going to do it by end of April. Because last year I forgot to defrost the freezer. Bad preserver!

I started in earnest yesterday, and you can see what I’m doing via Instagram. There’s some mass preserving going on. Lots of fruit is finding it’s way into jam jars (making my earlier pantry conundrum a little more complicated!). I have a few jams prepped; one of them is the above blueberry-blackberry. I am really excited for this one. It’s surprising to me to think of a jam I haven’t made, but it actually happens a lot!

I had quite a few bags of citrus peel that I had intended to make into candied peel, but I just didn’t have it in me. I pulled them all out of the freezer. Some of them are now in the basement steeped in white vinegar to make citrus cleaner. And some, these lovely rangpur lime skins below, I decided to dehydrate. They came out so gorgeously orange, and retained their smoky citrus-y smell. Sometimes, when you are faced with the urgency of figuring out what to do with your food, you come up with some great ideas. I am thinking an herbal tea blend with these beauties.

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Helen platter by Mondays.

Canned Pear Cake

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This time of year the empty jars start piling up, and the full jars start to disappear. The jar management game, if you’re a canner,  begins. I might be a little early this year. I tend to be somewhat of a hoarder, which means that by the time asparagus and rhubarb starting producing in the garden, I’m still using up pantry items. This year I want to have a clean slate by that time. And to defrost the freezer! Big plans over here. This cake was a success on all fronts, even though it’s name sounds dull. Not only was it delicious, but it used up almost two jars of pantry goods. And it’s a healthy breakfast cake to boot. Success!

Success feels good. Of course, I don’t post failures, but don’t be fooled, they are legion. I’m never truly bothered by a kitchen fail. It’s disappointing, sure (especially when I think something is going to turn out great and spectacularly fails), but it never deters me from forging ahead. I’m so matter of fact about the failures: huh, that didn’t work. Guess I’ll try this. I wish I could be that forgiving with the rest of my life. I’ve been thinking about this topic a lot lately after reading this article on Brain Pickings about fixed  and growth mindsets; in particular I liked the quote about how growth mindsets  instill “a passion for learning rather than a hunger for approval.”  People with a fixed mindset, on the other hand, “see risk and effort as potential giveaways of their inadequacies, revealing that they come up short in some way.” My cooking life definitely has a growth mindset. The rest of me? Not so much.  I think my personal life could learn a lot from my cooking life–the biggest lesson being: keep going in the face of failures (big plural!).

The success of this recipe is that it’s adapted one of my favorite recipes from The Laurel’s Kitchen Bread Book, a simple one for banana bread. My spin is that I’ve used some pears canned in light syrup, and a pear jam. I also like date molasses (try it!) for this, but maple syrup or honey would both be fine. Keep in mind the honey will be sweeter, so maybe use 1/4 cup, and maple perhaps 1/2 cup? It also depends on how sweet your jam and pears are, so adjust for that.

Canned Pear Cake

Preheat oven to 350. Grease an 8×8 pan.

2 cups canned pears (this can be pear sauce, or canned pear halves that have been mashed)

3 tablespoons of oil or melted butter

1/3 cup of date molasses (or 1/4 cup of honey; 1/2 cup maple syrup–see note above on sweeteners)

1 teaspoon vanilla

1 tablespoon of lemon juice

2 cups white whole wheat flour

2 teaspoons of baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup pear jam (mine was a chunky style with no embellishments)

1 tablespoon of sugar for topping (optional)

Mix the first five ingredients well. Whisk the dry ingredients in a separate bowl. Mix them together. Smooth in prepared pan. Spread the top with jam, and sprinkle with sugar for a little crispness, and bake for about 40 minutes. Look for the sides to be golden, and the very tips of the jam beginning to brown a little. You can also check with a toothpick inserted coming out clean.

Even a few days out, this is still good. I put a slice of cold butter on a untoasted piece of this, and it was heavenly.

Bloomington, NY

Staying Hungry

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