EMH

Baked Chile Rellenos

2009-05-21T10:41:00.000-07:00

Its been a long week. Not only am I leaving for vacation ridiculously early tomorrow morning, working forty hours in four days, and finishing up my assignments for this week and next, my best friend is moving to New York. Its really fantastic for her - she is headed to Columbia for nursing school and will do amazingly well there - but I am really going to miss her. A and I were lucky enough to have her stay with us on her very last night in Seattle - obviously a tasty dinner was in order. (I do have pictures - but you'll have to wait until I return from Mexico to see them)

These are nothing like chile rellenos you've ever had before -- the yam, corn and masa filling is deliciously cakey, but no where near as heavy as the traditionally battered, fried and filled with cheese chile rellenos you would find in a restaurant! Originally, this came from my beloved copy of the Rebar. If you haven't purchased it yet.... do it!

You will need:

8 poblano chiles
1 1/3 cup corn flour or masa (I like to use Bob's Red Mill corn flour because the ingredient list is short, but last night used masa and they were just as tasty!)
1/2 cup warm water
4 T butter
2 T oil
1 large yam
1 jalapeno
1 c corn
1 c grated jack cheese
sea salt
1/2 t baking powder
1/4 c water

Preheat oven to 400 degrees. Wash the poblanos and cut a slit along one side. Roast the chiles on a baking sheet for 20-30 minutes or until the skin blisters. Transfer to a bowl and cover.
Mix masa or corn flour with 1/2 c warm water. Set aside to rest.
Dice yams and saute with 2 T oil until soft. Add diced, seeded jalapeno, corn, and sea salt. Set aside.
Coat your hands in olive oil (or don't... but don't cry later when your skin is burning and you can't enjoy your tasty dinner because you just want to hold ice cubes until you feel better...) and rinse and peel the poblanos. Taking care to leave the stem intact. The skin should be fairly easy to remove since they have been sweating in a bowl. Rinsing will help you to remove the seeds. Set skinned peppers in a baking dish. Preheat oven to 350 degrees.
Cube butter and use your hands to mix into the masa dough. Mix baking powder with 1/4 c water and add to masa mixture. When butter and baking powder liquid are integrated into the mix, add vegetables and cheese.
Fill peppers and bake until filling is golden.
I typically serve this with green rice in a pool of enchilada sauce. To make green rice, simply blend jalapeno, cilantro, garlic and spinach with the water you would typically add to your rice. Enjoy!

Adventures in Quinoa

2009-04-16T11:44:00.001-07:00

Has anyone noticed that the price of bell peppers inexplicably shot through the roof? Seriously. They are like $4 a pop right now, right up there with $3 avocados and as a result I'm been skimping on my quinoa consumption. Usually, I make this amazing salad about once a week to have around for lunches and/or dinner, but I can't be expected to make it without avocado OR bell peppers! All I'd be left with would a bowl full of quinoa, lime juice, cumin, cilantro, green onions, black beans and toasted pumpkin seeds... which doesn't sound half bad now that I list all those delicious things out... but thats not the point! While disgusted by the price of avocados and bell peppers, and pondering what exactly we did to piss off Mexico and send produce prices through the roof (there is no fact in this... but I swear I heard something on NPR the other day...) I made a fantastic discovery... tomatoes are looking edible and affordable these days! Awesome. I bought a small bag of organic cherry tomatoes for $2 instead. Much better.

So instead of making my salad, which just isn't the same without satisfying chunks of avocado, I decided to make Quinoa-camole! Look at me branching out, eh? It is practically the same, but most drastically different because instead of the avocado and peppers (I think you get it by now) this salad uses tomatoes! And lime zest! Reviewing the recipe, I guess its not so similar... it is... and its not... you get the idea. Anyway, thanks, Wiggs, for inspiring me to move past my avocado/bell pepper obstacle.

I have a tendency to not stick to the recipe....at all. Which is why my salad is nothing like the salad in the cookbook I originally found it in, and why this salad, which was inspired by quinoa-camole....is also nothing like quinoa-camole. What can I say? I'm a kitchen rebel. So this is what I did:

1 c quinoa, rinsed
1 1/2 c water

Bring water and quinoa to a boil. Lower heat, cover and cook for 15 minutes. In a separate bowl combine...

chop one bunch cilantro and two green onions (or less, whatever. I am a cilantro fiend)
quarter one pint cherry tomatoes
zest one super juicy organic lime into bowl and squeeze juice over mixture (if your lime is not juicy, you might want to use two)
mix in 1 T cumin, salt, pepper and hot sauce to taste (okay, I threw in a little cayenne too... I am also a spice fiend...)
rinse one can of black beans (or not canned if you have them lying around) and add to mixture
add cooled quinoa

Optional (but totally delicious)...

Toast raw pepitas in a skillet and add to quinoa salad. They add an interesting dimension.

At this point.... you're done. Its easy. Awesome. Delicious. Good for you. The juice from the tomatoes give the quinoa-camole a much different feel than my avocado cilantro-lime concoction. Both tasty. Just different.

A few years back I was having dinner at a co-op in the U district and someone told a joke along the lines of.... "whats the difference between a hippie and a yuppie?" (TONS of things, right?) "The yuppie sees food going bad and says, "ew, thats rotting throw it out" and the hippie says "quick eat that! before it goes bad!"" So anyway... I had some kale that was getting all wilty on me, so I chopped it up and threw it in - which worked grrrreat with all the juice from those tomatoes - but made this salad nothing like either of the salads I've been rambling on about. Just an idea.

Enchiladas with zucchini, black beans and corn

2009-03-30T11:12:00.000-07:00

Yes. I said corn. I have reintroduced corn without any difficulty as far as I can tell. Still out: dairy (excluding butter), wheat and eggs.

This is another gem I picked up while spending time in Costa Rica. The concept of what I make today was born out of one of my all-time favorite cookbooks, rebar. You should probably just buy it, because its so amazing. The deliciousness is endless. The black beans are a recent addition by Adam, who felt like it needed a little more ooomph! I agreed, and we've never gone back. I think tonight I'll throw in some black olives too, just for fun. Sounds fun, right?

These enchiladas are casserole style, which means this takes almost no time at all to prepare. Its like a tasty enchilada lasagna. Awesome.

If you have some time on your hands...and own the rebar...you can make their mesa red sauce. Its quite good. I've become dependent on Trader Joe's and use their enchilada sauce, yet another reason why I call this "easy"... if you don't have a Trader Joe's nearby, you can also use canned enchilada sauce, but I recommend working on it until it actually tastes good.

Preheat oven to 350 degrees F.
In a skillet saute diced onion, garlic, red bell pepper, zucchini, corn, jalapeno and 1 T each, coriander and cumin until veggies are tender, yet firm. Set aside. Mix in 1 can rinsed black beans and chopped olives.
In a 9 x 13 or similar-sized oven proof pan, spoon about 1/4 cup enchilada sauce into the bottom and begin the layering process with a layer of corn tortillas.
Layer sauce, tortillas and veggies so that you have 3-4 layers, depending on the size and depth of your pan.
Top with cheese if you eat it. Omit if you don't. Bake until bubbly.
Cut into squares and top with real or fake sour cream, and avocado.
Enjoy!

On a side note, the beholder is totally my new favorite blog to read. I cannot wait to try her ab routine!

Alice Waters and Michael Pollan in 'Food Fight'

2009-03-25T12:49:00.000-07:00

Of course... I'm scheduled to work Saturday night and am missing my once in a lifetime chance to attend a panel with.... Alice Waters!

If you aren't working Saturday night, you might want to check this out. 7pm. Town Hall.

Experimental Baking: Snickerdoodles

2009-03-18T10:59:00.000-07:00

I had planned to introduce eggs this week, but I've been waiting for some ear(ritation) to subside after a Saturday night excursion to a couple of watering holes. Apparently drinking and the elimination diet aren't a good fit.

I've only managed to sneak in 8 hours of sleep over the last 48 hours due to pressing deadlines on final papers and presentations. In the final stretch, I called a baked sweet potato (minimal kitchen effort, totally tasty) dinner and threw on a pat of butter. You hear that folks? Butter has been officially introduced.

Since all dairy is so different (i.e.... milk, yogurt, butter, goat cheese, cow cheese, sheep cheese, you get the idea...) I plan to introduce these foods one by one anyway. Some people who are sensitive to milk, can eat butter, and visa versa (Brostoff & Gamlin (2000). Food Allergies and Food Intolerances). I've heard of this in the context of the blood type diet. This website offers an index of foods and their effect: beneficial, neutral, or avoid. As if I needed to add another complicated layer to this...

Back to the snickerdoodles! I've been craving these for no apparent reason (usually I am all chocolate, all the time) and what better way to introduce sweet, delicious butter than with cookies? I dappled with the idea of using real eggs, and only making these wheat and gluten free, but I think its better to take this whole butter thing slow.

This is my plan:

1 1/2 c rice flour
1 c tapioca flour
1 c garbanzo flour
1 T baking powder
2 T baking soda
1/4 t sea salt
1/2 t cinnamon
1 c real butter!
2 c sugar
3/4 c warm water
1/4 c flax seeds
1 T agave nectar
1 T vanilla

Preheat oven to 375 degreese F.
Blend warm water and flax seeds to make flax eggs. Set aside.
Cream butter and sugar. Add vanilla, flax eggs, agave, and then remaining ingredients.
In a separate bowl, add 1/2 t cinnamon to 3 T sugar.
Roll dough into walnut sized balls and dip in cinnamon and sugar. If the dough is too sticky to handle, refrigerate for one hour prior.
Bake 10-12 minutes.

UPDATE: Do not attempt this at home. My predictions have failed. I blame the flax eggs. Great for cakes and muffins. Terrible for cookies. Use real eggs. Or don't eat cookies.

Veganomicon

2009-03-16T10:20:00.000-07:00

Walking home from downtown on a very windy Saturday, I remembered I had a Barnes and Noble gift card burning a hole in my wallet. I've had my eye on Veganomicon for awhile now, and since it appears as though I am allergic to one or more of the foods I've eliminated, I'm always on the lookout for new ideas. This book is bursting with them -- and I cannot wait to give it a try. The moussaka with pine nut cream looks absolutely amazing!

I'd rather support a small, local bookstore, but I do appreciate the inquisitive nature of B&N employees . On this particular visit, the cashier to customer banter went a little like this:

"Oh, are you vegan?"
"No, but I often eat like one." (The truth is, I love cheese too much to be vegan.)
"This book has been very popular."
"I've heard good things. I'm excited to give it a try."
"Do you know what a vitamix blender is?" (What?! Where did that come from?)
"I do... but I find that my $30 magic bullet works just as well."

Reading this in the New York Times this morning makes me thankful for my 13 years of vegetarianism. Five out of ninety samples tested positive for MRSA? That is a) disgusting and b) a serious problem.

Despite a secret love of cheese (which I may or may not be able to eat) I also dapple in the occasional serving of fish. Since dairy and soy are absent in my elimination diet, I have been subsiding on beans, legumes, grains, nuts, fruits and veggies. Which is fine, but I was starting to feel a little low on protein, leaving me feeling famished a few hours after eating.

I picked up some wild caught salmon, and made Cherie's West Indian Curry. I'm in the midst of final papers and have very little time for cooking (which makes the elimination diet tricky, as I have to cook almost everything I can eat) so I had the brilliant idea of throwing everything into the crockpot that we never use, so I could hit the library. I altered Cherie's recipe a bit (as I tend to do) throwing in an entire can of coconut milk, a can of tomatoes and then a half cup of lentils. I came home a couple hours later to a beautifully aromatic curry with lentils. I cooked the salmon on a bed of onions and lemon slices, and covered it in olive oil and lemon juice. I have yet to try one of Cherie's recipes and not be impressed - this one was no exception! She suggests pineapple to round out the flavors - I couldn't agree more! It really adds a noticeable depth.

Blueberry Banana Muffins

2009-03-13T08:43:00.001-07:00

These muffins are wheat-free, gluten-free, vegan, and totally awesome.

1 1/4 c brown rice flour
1/4 c garbanzo bean flour
1/4 c tapioca flour
1/4 t cinnamon
1 1/2 t baking powder
1 t baking soda
1/2 t salt
1/4 c flax seeds
3/4 c warm water
1/3 c oil
1/3 c sugar
1/3 c almond milk
1 t vanilla
2 ripe bananas
1 cup blueberries

Preheat oven to 350.
Blend the flax seeds and warm water for two minutes and set aside.
Combine the dry ingredients in a medium sized bowl.
In a separate bowl, mix the oil and sugar.
Dice the banana and add to the oil and sugar mixture, mashing a little with a fork. Add the remaining wet ingredients, including the flax/water mixture.
Fold wet ingredients into the dry, and add blue berries.
Spoon batter into muffin liners, and bake for 30 minutes.
Enjoy!

Come monday, I'll be able to introduce the eliminated foods, one at a time into my diet. I cannot believe its almost been two weeks already! I've been managing pretty well, Adam even made me these rice cake tostadas the other night for dinner:

Sounds a little strange, but they were really good! We've also been having some super veggie intense stir fry - although I do really miss tofu and all soy based sauces - I've been using a combo of garlic/ginger/chili and sesame oil and its working out great.

Breakfast has been mostly warm quinoa with berries, chopped almonds, cinnamon and rice milk or a banana and peanut butter. To mix things up a bit, I made a green smoothie this morning with: almond milk, banana, a handful of spinach, 1 T flax seeds, frozen blueberries and frozen pineapple. I was a little nervous about the flax seeds, but they were great! Blending flax seeds causes them to thicken, which is why they work as an egg replacer. Boost of Omega 3's for the day? Check!

Quinoa and Avocado with Cilantro-Lime Dressing

2009-03-09T12:55:00.000-07:00

This salad is a staple for me. The ingredients vary at times, but the quinoa, avocado, cilantro and lime are always essential ingredients in my book. It keeps well, so I usually pack it up right away to bring for lunches during the week.

Quinoa is awesome because it is the only grain which is a complete protein on its own (or, I've heard, as close as a grain can come to being a complete protein) it cooks quickly and is delicious.

When I'm looking to add a little more protein, I add grilled temphe or black beans.

Rinse 1 cup of quinoa to rid the grain of its natural bitter coating. Boil 1.5 cups water and add rinsed quinoa. Turn heat to low, cover, and cook for 15 minutes. Set aside to cool.
Chop a small handful of cilantro, 2 green onions, and a seeded jalapeno if you have one around. Place chopped ingredients into a medium-sized bowl and cover with the juice of 2 limes, 1 t hot sauce, and 1/2 t ground cumin.
Dice 1-2 sweet peppers (I like to do 1 red, 1 yellow) and an avocado. Add to mixture. If you can have corn, add 1 cup of fresh or frozen corn to this as well.
In a hot, dry skillet, lightly toast 1/4 cup pepitas.
Add remaining ingredients to the bowl and mix well. Add salt to taste.

Black Beans and Spinach

2009-03-04T12:10:00.000-08:00

I'm so glad its still cold enough out there for soup to sound good. When you take away wheat, corn, soy, dairy and eggs, it seems like the easiest thing to make. This is one of my favorites. I've made it so many times this winter that Adam says, "this one again?" when I make it. Its cheap, tasty and takes minimal effort. What's not to like?

I like to use dried black beans for this because I think they add something lovely to the texture. If you don't have the time, or want to make this on the fly, canned beans are delicious as well.

1 cup dried black beans
1 bunch spinach, chopped
1 tin chopped tomatoes
1 T olive oil
1 T coriander
1 T cumin
1/4 t cinnamon
1 T minced garlic
1 T minced ginger

If you eat dairy or soy.... neither of which can I have this week or next....

1/2 cup plain yogurt added at the end

Soak beans overnight. Rinse, drain and cover with water. Bring to a boil, and simmer at medium heat until tender.
Saute oil, garlic and ginger and spices. Add tomatoes and simmer for 5 minutes.
Add beans and chopped spinach. If the beans are in quite a bit of water, you may wish to drain some off.
Stir in yogurt (if you're using it) and simmer until stew thickens.

Potato Chickpea Curry

2009-03-03T09:25:00.000-08:00

I was searching through my list of posts this morning because I thought I had drafted this last night. Apparently I'm going crazy because I most certainly did not, but I did find an old draft where I had written only this:

Environmental Degradation in the Tropics was hands-down the best class I took as an undergraduate at the University of Washington. I took the course one Summer after a long stretch in Costa Rica. It took my heart and tore it to pieces.

Its a bit dramatic, but absolutely true. Changed the way I feel about trade and tropical commodities forever. Don't even get me started on shrimp...

This post is actually about curry, not global environmental issues. Yesterday was my first official day on the elimination diet, and I went home early with a splitting headache due to inadequate caloric preparation for the day ahead of me. I went to Madison Market immediately and stocked up on some wheat, corn, gluten, dairy, soy and egg free essentials. Basically, ingredients for cooking up an allergen free storm. Whee.

I found this one over at Meaty Vegan (and she found it over at Simply Recipes) I more or less paid attention to the recipe, tripled the spices as I tend to do, and ended up with something quite delicious.

Saute together:

1 T coconut oil
1 onion, diced
1 T ginger, minced
1 T cumin
1 T coriander
1 t cayenne

To this add:

1 large tin diced tomatoes
1 tin coconut milk
2 tins garbanzo beans, rinsed
1 sweet potato (I had one around, so threw it in - it was an awesome addition)
About 10 small potatoes
Chili's (the recipe called for anaheims seeded and diced - I couldn't get them at the store, so had to use diced green and it wasn't hot enough for my taste)

Add water as needed (about a cup) to have enough liquid to cover potatoes. Simmer until potatoes are soft, and serve over brown rice. Add salt to taste.

Coconut Bunny

2009-02-26T12:18:00.000-08:00

In honor of my last few days of life with flour, eggs and dairy, I have made cupcakes. The eggs have nothing to do with it actually, as I enjoy the challenge of vegan baked goods - and rarely make regular cupcakes these days.

While I adore Vegan Cupcakes Take Over the World, I have fallen in love with a new basic chocolate cake recipe. I think it is superior. Adam disagrees. If you have the book, you should try them both and let me know what you think. The cake recipe was featured on Grist for Valentine's Day. I didn't have much luck with the frosting. Most likely because I failed to treat it as fudge and skimped on the boiling time. I ended up dipping the cupcakes - which was quite sexy and appropriate for Valentines day, but not at all what I was looking for in a frosting now - when I know I can't have real butter for a few weeks, if not forever if I discover I'm allergic to dairy!

The cake:

1 1/2 cups flour
1 cup sugar
1/3 cup cocoa powder
1/2 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon apple cider vinegar
1 teaspoon vanilla
1/3 cup coconut oil
1/4 cup coconut milk
3/4 cup water

Preheat the oven to 350 degrees. Mix the wet ingredients. Mix the dry. Mix the wet into the dry. Bake for approximately 20 minutes or until a fork comes out clean!

Now for the frosting. My mother's buttercream. I do alright with the vanilla, but I stand no chance next to my mom for making chocolate buttercream. She could make it with her eyes closed and it would be the most delicious frosting you've ever tasted.

The frosting:

1 stick of butter, softened
1 box powdered sugar
1 teaspoon vanilla
a couple of teaspoons of milk (whatever kind you have) until the desired consistency is reached.

Mix and frost liberally!

When I lived with Emmy and Gus, we would occasionally make trips to Ballard for cupcakes. Our standard household order was as follows: Kate for Emmy, Triple Threat for Gus, and Coconut Bunny for Erin. In honor of my beloved Coconut Bunny, I've replicated (more or less) and topped these with delicious coconut!

Incas

2009-02-26T12:13:00.001-08:00

Peru

2009-02-25T14:15:00.000-08:00

If a tree falls in the forest...

2008-10-15T10:25:00.000-07:00

Sorry for the silence if anyone has been checking in (...I sort of doubt that anyone has) things have been busy, and I've been distracted by a secret personal finance blog of mine that has managed to get almost 3000 hits already from when I started it in the end of July (which I feel is pretty decent) and quite honestly, I haven't been cooking.

Oh the shame!

I know.

Its not like I haven't been cooking at all, just haven't been cooking new and interesting things.

Despite my initial excitement about sewing, my pattern sits unopened in my stack of mail. Still.

I've started back at school, which is fantastic, but mostly to blame for this lack of cooking. I'm taking a policy class, Environmental Decision Analysis. Its challenging. More so than I initially expected.

Adam and I will be moving one of these days...which will cause a little jump in my rent, which may, in turn, inspire me to cook once again in an effort to bring more lunches and eat out less.

Dresses!

2008-07-24T12:22:00.000-07:00

Lately, I have been crazy about dresses. Crazy in love with their ease and their comfort. Crazy determined to wear the ones that have been gathering dust in my closet. Crazy dreaming of laying around in the summer sun with bare feet and a dress on.

You can imagine my delight when stumbling upon this little gem of a website: http://www.dressaday.com/

A dress a day!

I am now madly searching vintage pattern sites for a mc calls 8858 and/or a simplicity 3875

Have I ever sewn an article of clothing in my life?

No!

Does it matter?

No!

To sewing dresses!

(or attempting to...)

A Damn Fine Cup of Coffee

2008-06-10T12:03:00.000-07:00

Adam and I took ourselves and a very excited Lucy Lebowski to Little Si on Sunday. The clouds seemed to clear once we were about 20 miles out of the city, and the cool, lush, fern covered forest was a welcome break from the concrete jungle we call home.

While not officially an off-leash trail, Lucy was on her best behavior and was free to bound ahead of us, skidding through mud puddles and chasing an endless array of decaying sticks. Impressively, not leaving her muddy paw prints on any unsuspecting new friends she met along the way.

On our way to the trail head, we stopped by Tweeds Cafe in historic downtown North Bend for breakfast. Affectionately known by Twin Peaks fans as "The R & R" since neither Adam or I have seen the show. This means nothing to us. I selected Tweeds because: 1. I don't know of anywhere else to eat in North Bend and 2. Adam has a tendency to favor truck stop breakfast over, say, vegan breakfast like me.

The coffee, actually was pretty damn fine. Despite our tendency towards coffee snobbery. We skipped cherry pie, as it didn't seem an appropriate choice for breakfast before hiking. The issue we immediately encountered was with the menu: crowded, confusing and lacking descriptions. Adam appropriately compared it to a menu you'd see traveling; written in English, but doubtful that the wait staff, the kitchen and the customer have the same idea of what will actually appear on the plate. Our 17 year old, small town waitress was impressively patient with our questions.

A: What is the country mix?
W: Oh, thats the best one! It has bacon, sausage, ham, potatoes, peppers, onions, olives....
A: What about this one?
W: Well, the other one has all the meat in it, but that one is good too. It has...
E: Babe, it has all the meat in it.

I decided on a spinach, mushroom and feta scramble (no, not like the mix, I'd like the omelet, but scrambled, please). I think it was made with six eggs, and I think I ate 1/4 of it before it was impossible to take another bite. Adam supposedly asked for a half order of biscuits and gravy (not vegan, apparently, vegan gravy only exists in the city) but you would have never guessed by looking at his plate. We were defeated by quantity. When I paid the bill, the waitress seemed concerned.

W: Was everything, alright?
E: Yeah. Great. Its just...I think there were six eggs in that.

Drug Bus(t)

2008-06-10T11:43:00.000-07:00

This is a repost from an old blog of mine...just for nostalgias sake

Thursday, September 14, 2006

Drug Bus(t).

I should probably wait until I´m not tired, or cold and can give this blog some justice....but I won´t because it deserves its own space and cannot be muddled with other, less significant entries.

Two days ago - Tuesday - we miraculously escaped Iquique on a bus bound for Santiago after being told by about six bus companies that all buses were full until Sunday.

We had planned to stop at other charming locations along the way, but they were all sold out as well, because Monday is Chile´s Independence day and therefore a popular time to travel.

The ride from Iquique is 28 hours. The bus was not comfortable, nor was it terribly uncomfortable - but now, almost 26 hours after my arrival in Santiago I still feel like crap, so I suggest that you:

1. Not take a 28 hour bus ride

2. Take a Salon Cama bus - if given the option. Which I was not.

ANYWAY....

26 hours into the ride, our bus is pulled over at one of the many toll booths along the way. On comes the police, a detective (his jacket said so!) and a lovely dog.

The dog runs up and down the bus...but keeps coming back to the general area we are sitting in. The dogs trainer has him check out the row in front of us, and ultimately pulls off two people: a woman and her baby, and the only other foreign traveler on the bus - both sitting next to each other, one row ahead of us, across the isle.

After awhile, the foreigner comes back on...people start asking him if she has drugs and he confirms. Really? Yes, the lady with the baby has drugs. Not just a little bit....but EIGHT KILOS OF COCAINE.

So we´re there....on the side of the road, two hours out of Santiago while the police do their checks and take photos and video to document the situation, and finally, we get on the bus.

The bus attendant gets on and gives this speech real quickly, of which I catch ¨act like nothing happened when we get to Santiago¨ and I´m feeling a little confused, just then, the woman and the detective get on the bus and he handcuffs her to the seat!

Since people were waiting for her to arrive in Santiago the police thought it would be a great idea for her to continue her journey....

Despite the terrible things racing through my mind as to what was about to happen to me when I arrived in Santiago, here I am, safe and sound.

Its a shame I can´t follow up as to what happened next, but thats as far as my story about the bus ride with 8 kilos of coke goes.....

(Fish)Food for Thought...

2008-05-22T15:29:00.000-07:00

Properly managed, the ocean is an incredible source of protein. I'll add more to this at a later date, but I'd like to point out that we are doing a terrible job:

http://news.bbc.co.uk/2/hi/science/nature/7413948.stm

and...

http://news.bbc.co.uk/2/hi/science/nature/6108414.stm

Burma Superstar

2008-05-22T13:08:00.000-07:00

I love Seattle, but San Francisco is turning my blue eyes green. This envy does not result from the lack of permeable surfaces on city streets, but a recent and delicious love affair with Burmese food.

San Francisco is home to Burma Superstar - an awesome restaurant in the inner Richmond neighborhood. I just came home from a four-day weekend in San Fran, where we ate at Burma Superstar twice! The wait can be long, but its well worth it and they will call as your name approaches the top of the list, cutting the annoyance factor down to tolerable.

To start: tea leaf salad, samusa soup and coconut rice. The tea leaf salad is refreshing and complex. I wouldn't have expected a soup with lentils, cabbage, onion and crumbled samusas and falafels to be incredibly delicious, but delicious it was! The sweet taste of coconut rice still lingering on my tongue...I'm ready for Burma Superstar to invade Seattle.

Throwin' Clay

2008-04-15T16:43:00.000-07:00

I have an amazing grandmother. The sort of grandmother whose house always smells delicious, who uses words like "davenport", who was eating tofu before you could buy it in just any grocery store and who is delightfully liberal and politically savvy. She will casually reference Deborah Madison as "little Debbie" since she just so happened to have known the Madison family while living in Davis, CA around the time my mother was born, before they moved to Berkeley.

While chatting with my grandmother last Sunday about her recent trip to Fiji for her 87th birthday, presidential candidates and the beginning pottery class Adam and I had just finished, she appropriately compared the satisfaction of pottery to making bread. I wish I could remember her words exactly, because she spoke so eloquently of what becomes of your perfectly wedged clay equal to what becomes of a well kneaded ball of dough left to rise.

Reflecting on my undergraduate education, International Environmental Studies (which has left me with a basic knowledge of of many global, environmental and social issues, and a deep, scientific understanding of almost none of them) I often wish I would have pursued an art degree instead. I am almost always thinking that I should have studied photography. Its easy to get lost in a daydream of being paid to travel and take photos...I often think I am bursting at the seams with creative energy. I lieu of yet another bachelors degree I may not use, I should just try to plan time for more creative activities. Painting, taking pictures, making prints and throwing clay.

Adam and I took a beginning wheel through Seattle Parks & Rec. We were hesitant at first, $180 seemed steep for an art class. After the first class class at the Alki Bathhouse; I think we both felt it was well worth it. As a passerby, I'd always been curious about the space at the Alki bathhouse. Its a tiny studio near the Alki Bakery. The half of the studio devoted to pottery is reminiscent of a summer camp craft house; shelves overflowing with donated glazes, a kiln, adult work drying on shelves with creations from the kids hand building class, and lovely pottery wheels. Our instructor, Janna, was patient and talented. She allowed us freedom to throw what we fancied, while demonstrating proper
techniques, often more than once for the student who missed it the first time around.

The session ran about ten weeks. We headed to Alki for class on Wednesday nights after work. Most Saturday's we spent in the studio too, working our way through fifty pounds of clay, each. Fifty pounds made me about thirty pieces of pottery including the slightly off center pieces from the beginning. Its amazing how glaze and a firing really showcases your mistakes.

Pho Love

2008-04-15T16:36:00.000-07:00

I have an intense love for veggie Pho. More specifically, I love the veggie Pho at Pho Tran. Its filled with perfectly steamed broccoli, carrots and cabbage alongside the usual mushrooms and tofu. The flavors of cilantro, cinnamon and ginger seep through the broth, making it delicious on its own, without the addition of extra sauces (although I almost always add them anyway)

I'm curious to and make this soup at home - as its always been a challenge to find a delicious and broth based vegetarian soup that seems perfect for getting over a cold. This recipe looks like it could help to make my attempt a success. At the same time, it may be a challenge to make in small enough batches for home consumption and $4.98 is such a bargain for all those rice noodles, veggies and tofu.

Meat Guzzling Nation

2008-04-14T12:12:00.000-07:00

I just read an amazing article my brother emailed me this morning: Rethinking the Meat-Guzzler. Stop what you're doing right now and read that. If not right now, sometime in the near future.

I stopped eating meat twelve years ago. Something I had been thinking about for some time solidified when I noticed a vein in the chicken breast I was eating. Since my declaration of vegetarianism, my brother, and sister (for a period of time) followed suit. Consequently, my family started eating less meat, and my mother, concerned for our nourishment, became an amazing vegetarian cook. The range of eating habits and food origin discussions at our dinner table keep our family meals pleasantly dynamic and political - a relative visiting from out of town recently accused us of of "politicizing" dinner.

Overtime I have reached vegetarian highs and lows regarding the controversial consumption of dairy, seafood and leather goods. The intensity of my argument hitting a peak when I was taking a particular class on the subject matter, or reading an influential book. What a devout vegetarian would call lows were, to me, frustration with the alternatives on the market. Finding my own balance, I consume the occasional dairy, eggs and fish.

In my early days of vegetarianism, before sustainability was a part of my vocabulary, I took a sharpie to every product in our home, labeling them "good" if they were animal friendly and "bad" for animal testing. Lucky for me I had patient and supportive parents.

Pages from finishing Michael Pollan's The Omnivores Dilemma and am feeling wary about eating store bought eggs labeled as free range . Never before have I felt more compelled to buy as locally as possible, grow what I can and try to know as much as possible about my food. Each book published about our food system seems to deliver a new aspect of transparency, and awareness seems to be the first step towards progress.

Bringing it back to the article, I found the following points to be particularly interesting (disturbing, alarming, etc...) :

According the the Brazilian government, 1,250 square miles of rain forest were cleared for grazing and cropland in the five month period between September 2007 and January 2008
The world's total meat supply was 71 million tons in 1961. In 2007, it was estimated to be 284 million tons. Per capita consumption has more than doubled over that period. (In the developing world, it rose twice as fast, doubling in the last 20 years.)
At about 5 percent of the world's population, we "process" (that is, grow and kill) nearly 10 billion animals a year, more than 15 percent of the world's total
According to the United Nation's Food and Agriculture Organization, which also estimates that livestock production generates nearly a fifth of the world's greenhouse gases — more than transportation.
Though some 800 million people on the planet now suffer from hunger or malnutrition the majority of corn and soy grown in the world feeds cattle, pigs and chickens
According to the EPA, agriculture in the United States — much of which now serves the demand for meat — contributes to nearly three-quarters of all water-quality problems in the nation's rivers and streams
Americans are downing close to 200 pounds of meat, poultry and fish per capita per year
Mark Bittman, who wrote this, is not a vegetarian

Granola

2008-04-11T08:10:00.000-07:00

I spent four years traveling between the states and Costa Rica between 2003 and 2007. Thirteen trips to be exact. Now, doing the math, it seems that during those four years, adding up the time that I was in country, I spent about two years of my life there. About one year of that time as a volunteer and student at a place called Rancho Mastatal. Every day at the ranch felt amazing and magical. Sometimes it was; watching bright green and black poison dart frogs on the buttresses of trees in the forest, leaping from a waterfall, walking barefoot in the red, tropical soil, prepping bamboo for building or cooking for a group of forty in the tiny kitchen (which has since been renovated -- I hear its downright "posh" these days!) Whatever the adventure may be, it was drastically different from my life as I knew it.

I come from a family of amazing cooks, so I am not going to go so far as to say that I learned to cook at the ranch, but I definitely honed my skills there. Cooking in a rural village in the tropics is both exciting and challenging. The availability of new, fresh ingredients is a treat to your senses. A neighbor stops by to sell eggs, oranges, cheese or milk to make yogurt. The vegetable truck comes once a week and baskets are filled with fresh produce and carried into the house. Everything else was either grown in the vegetable garden, or found locally around town.

One of the items on the weekly cooking agenda was always granola. Homemade granola is (in my opinion) far more delicious than its store bought rival. You have complete control over the amount of oil, sugar and addition of extras you'd like to put in there. I'm a fan of adding dried fruits (golden or regular raisins, apricots, cranberries, bananas, apples), nuts (almonds, walnuts or both) and sometimes coconut or ginger for a more interesting granola. At the ranch, granola with such fancy additions was a bit of a time suck (but well worth it) since adding coconut meant hunting down a ripe coconut, cracking it open, getting the meat out of the shell, and then chopping it into granola-sized pieces. Not that it wouldn't be enjoyable (for the sake of nostalgia) to buy a whole coconut at the store and prep it the Costa Rica way, I don't have that much time on my hands, so I've opted for the store bought flaked and unsweetened variety.

This is what I used:

3 C rolled oats
3/4 C chopped walnuts
3/4 C chopped almonds
3/4 C dried coconut flakes
1 t cinnamon
1/2 t salt
1/4 C canola oil
1/3 C honey
1 t molasses
1/2 C chopped dried apricots
1/2 C raisins
1/8 C finely chopped crystallized ginger

This is how I used it:

1. Pre-heat oven to 325 degrees F. Lightly grease a large baking sheet and set aside.
2. Combine oats, walnuts, almonds, coconut flakes and salt in a large bowl.
3. In a small bowl, whisk together oil, honey and vanilla. Pour onto oat mixture and mix well with your hands, ensuring that everything is well coated.
4. Spread on the baking sheet in an even layer and bake for 20-30 minutes or until golden, stirring every 10 minutes. Pay close attention while the granola is in the oven, as it quickly turns from perfect to burnt.
5. After the granola has cooled, add the dried fruit.
6. Store in an airtight container.

If you choose to, you can add the fruit to the granola in step two, but adding it at the end results in a nice, crunchy but chewy granola.

Namaste and Emerald City Salad

2008-04-09T10:01:00.000-07:00

"The divine spark within me honors, respects and acknowledges the divine spark within you"

Mondays and Wednesdays are hot yoga days. I am a firm believer that sweating through 90 minutes of Bikram yoga twice a week is pretty damn good for you. Supposedly, the practice burns from 600 to 1000 calories a session, uses every muscle, joint and organ in your body and releases toxins, most of which through your skin, the body's largest eliminating organ. What's not to love?

It is absolutely necessary to come to class well hydrated, and continue to hydrate for a few after while your body is still detoxifying. We try to keep dinner on yoga nights relatively light and healthy - no one wants to eat heavy food after a 90 minute detox workout.

In honor of my bi-weekly detox day, I'm having one of my absolute favorites, Emerald City Salad for lunch. This gem of a salad came from PCC, a local co-op in the Seattle area. According to their website, the recipe was originally submitted by a deli customer and contained cheese, and they altered it to make it vegan. I've made the salad several times and am still working to get it just right (read: exactly how it tastes at PCC) but all attempts have been delicious and nutritious. The salad is easy to prepare and makes quite a bit. It can be eaten alone, or added to burritos or wraps. "I like a little crunch to my burrito" -Adam

To make the Emerald City Salad you will need:

Kale
Chard (I like to use rainbow)
Parsley
A fennel bulb
Red Bell Pepper
Yellow Bell Pepper
About 1 C wild rice

Olive Oil
Minced Garlic
Lemon juice
Salt and Pepper

To Assemble:

Bring 2 C. water to a boil and add the wild rice. Bring to a boil again, lower the heat and allow to simmer, covered for about an hour or until all of the water has been absorbed.

Finely chop the kale, parsley and chard into a large bowl. Chop the peppers and fennel and set aside.

Make a dressing using the minced garlic, olive oil, and lemon juice.

I like to allow my rice to cool a bit, but not completely so that it wilts the greens a tiny bit. Then add the peppers, fennel and dress. Add salt, pepper and more lemon juice if necessary to taste.

Buen Provecho!

Vegan Lasagna and Pineapple (Rightside Up) (Cup)Cake(s)

2008-04-09T09:27:00.000-07:00

Last night Emmy and I prepped the vegan lasagna recipe - with our own addition of zucchini and spinach added to the layers (who doesn't want to up their vegetable intake?!) then took Lucy for a run around greenlake. Not our best run ever, Lucy's leash skills were atrocious. Half the time she spent pulling us around the lake and the other half yanking us to her distractions on either side of the path. Embarrassing, really, but only because her lack of least etiquette is our fault. When we came home I had just enough time to make the batter for the Pineapple Rightside Up Cupcakes from Vegan Cupcakes Take Over the World (we are on a quest to try all the cupcakes in this gem of a book - the recipes are fairly small, so we don't feel too guilty) while Emmy sauteed some kale and chard to have with our lasagna.

The vegan lasagna was excellent. The addition of fennel to the sauce was new to me, but gave it an interesting flavor. The tofu was perfect as a substitute for ricotta, without mimicking ricotta (which I love when I choose to eat it) or being too tofu based. We used raw zucchini and it came out perfect - just firm enough without being undercooked. I am definitely an advocate of Cherie's recipes - I've made a few and they have all come out amazing. My favorite so far has been her Vegan Indian, it was incredible. A hit with all members of our household and our dinner guest, the lovely, MegV.

The pineapple cupcakes were delicious - as everything from the book has been so far. Emmy voted the pumpkin chocolate chip the winner, while I favor the Mexican hot chocolate. Gus came home from class too late for me to get his vote, and Adam has escaped to Lopez for the week, we'll see if there are any around for him to try come Friday...

To My Hetero Life Partner Emmy

2008-04-08T14:17:00.000-07:00

This entry...and maybe all entries from here on out, is in honor of Emmy and our new obsession, the food blog. Knowing that I have a bit of, ahem, downtime during my workday, Emmy sent me links two food blogs she has been reading over the past few weeks. They have alerted her to the shame spiral that is what a busy lady's eating can become, and inspired her meal plan to ensure that we aren't eating take out 3 nights a week. Although not immediately impressed by the bloggers, perhaps due to the precedence set by my friend Cherie. Here I am, not even a week later, completely absorbed into the world of food blogs. Checking up on what they are eating, posting, and linking. Its fascinating, really.

I'm not going to call this a food blog - I'd rather think of it as suggestions, reviews, etc...we'll see what comes of it.

Last night we made chickpea tacos (from Happy Herbivore, although Vegan in Vancouver sounded just as good to me, and doesn't require packaged taco seasoning) dressed with arugala, salsa and avocado. The tacos were accompanied by roast asparagus and a huge salad. The chickpeas make an amazing taco - baked, they have a great texture and were just spicy enough.

Tonight I am trying out the vegan lasagna from Cherie's blog (I really appreciate that it does not require the use of fake cheese) and might make up some carrot cupcakes from this book I adore: Vegan Cupcakes Take Over the World

Maybe if I'm feeling ambitious I"ll post some pictures, or let you know if I decide to go for a run.

Double Short

2007-11-29T07:07:00.001-08:00

Home from Mexico. Que lastima. My aunt sent me this picture to remind me of where I was two days ago. Ohhhhhhhh Mexico....

Troncones is really nice, for the record. Really nice as far as gringo-ized vacation destinations go. It still has some local charm, but doesn't quite feel locally owned. On the upside, there are no high rises, jet ski rentals or fast food restaurants. Small town....dusty roads...turtles nesting on the beach...beautiful.

Back to work.