2019 RECIPE TWO: Wednesday July 3 - kale quinoa avocado salad

BACK STORY:
I've cooked plenty since January 1 but this was the next recipe I saved. I was looking for something hearty as a salad to complement a grill-out gathering at Naomi's, and had some kale from the CSA to use!

NOTES:
I massaged the kale in olive oil while the quinoa was cooking, which helps soften it a bit. ThI put in a cup of quinoa and half an avocado; also added cubed cucumbers as it calls for, but snap pears instead of bell peppers. Finished it with the djon mustard dressing and a healthy glug of olive oil over the whole thing. 

STARS: 
4 out of 5. Easy and delicious - the rest of the salad is prepped while the quinoa cooks. Fresh and makes a lot to share.

RECIPE:

https://www.allrecipes.com/recipe/230050/kale-quinoa-and-avocado-salad-with-lemon-dijon-vinaigrette/

2019 RECIPE ONE: Monday January 14 - Tuscan Farro Soup

BACK STORY:
First day back in 2019 and got this in the Monday email briefing. I had the ingredients on hand and was looking for something easy to simmer while I did some laundry and worked from home in the evening. This seemed to fit the bill.

NOTES:
I substituted a cucumber for celery since I didn't have any; cooked the full onion with veggies as recommended. I was skeptical to cook it for 1+ hour but it did take that long for the farro to be soft instead of chewy. I didn't add any more broth to the first cooking but recommended some extra water for subsequent reheats!

STARS: 
3 out of 5. Fairly easy despite the lengthy cook time. It doesn't have a ton of flavor (no added spices?) but is hearty and delicious on a cold night.

RECIPE:
https://cooking.nytimes.com/recipes/1845-tuscan-farro-soup?emc=edit_nn_p_20190114&nl=morning-briefing&nlid=76442511p&section=aBreak&te=1

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 1 large onion, sliced
• 2 celery stalks, trimmed and chopped
• 2 carrots, peeled and chopped
•  Salt and pepper
• 1 tablespoon minced garlic
• 1 cup farro, spelt or barley
• 1 cup dried white beans, soaked for several hours or overnight
• 2 cups chopped tomatoes (canned are fine; do not drain)
• 6 cups stock or water, more as necessary
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh basil, optional
•  Freshly grated Parmesan

1. Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.
2. Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.

2018 RECIPE THIRTY: Friday October 12 - lentil rice khichdi

BACK STORY:
Saw this on the NYT site and thought it would be perfect for camping! Notes - it was not.

NOTES:
I first made this camping, then a second time at home. Both times it underwhelmed - the lentils either didn't cook properly or cooked for too long. The broth was too turmericky and dry, and didn't seem to soak into the lentil well. Blending it with plain yogurt to make a sour cream made it more palatable but it still wasn't great. I won't make it again. Shame to be a bust on a cold camping day!

STARS: 
1 out of 5. It just wasn't delicious. 

RECIPE:
https://cooking.nytimes.com/recipes/1019202-lentil-rice-khichdi

INGREDIENTS

• ⅔ cup long-grain white rice, such as jasmine
• ⅓ cup yellow split moong beans
• 2 tablespoons ghee
• ½ teaspoon mustard seeds
• 1 small cinnamon stick
• 2 green cardamom pods
• 2 whole cloves
• 1 sprig curry leaves (optional)
• ¼ teaspoon red chile powder
• ¼ teaspoon turmeric powder
• ½ teaspoon kosher salt, plus more to taste

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PREPARATION

1. Combine the rice and moong and rinse several times, until the water that drains away runs almost totally clear. Add to a heavy-bottomed pot with 1 3/4 cups water and set over medium-high heat.
2. In another small saucepan, heat the ghee and mustard seeds. When the seeds start to pop, lower the heat and add the remaining ingredients, swirling them in the pan. Let the spices sizzle for under a minute, then carefully pour into the rice pot, along with the ghee. (Watch out: The fat may splatter).
3. When the water comes up to a rolling boil, give it a good stir, scraping at the bottom of the pot, then cover tightly and turn the heat down to low. Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes before opening the lid. Fluff gently with a spatula. Taste, season with salt to taste and serve.

2018 RECIPE TWENTY NINE: Sunday October 7 - Linda Lee's Apple Crisp

BACK STORY:
I made this for Carrie and Jeff, purely based on the ingredients I had at home.

NOTES:
I love this recipe, but I always double the crisp part. I add way more oats and sugar to make the crisp the centerpiece, with the melty warm apples secondary. Halve the apples or double the crisp ingredients for the right blend. And knead with the fingers to get a good mix. 

STARS: 
5 out of 5, obviously.

RECIPE:
5 cup apples, peeled and sliced
1 Tbsp lemon juice
1 Tbsp water
3/4 c packed brown sugar
1/2 c flour
1/2 c rolled oats
1 t cinnamon
1/2 c butter

Preheat oven to 375. Put apples in 8" square pan and sprinkle with lemon juice and water. Combine brown sugar, flour, rolled oats, and cinnamon. Using the pastry blender, cut-in butter until mixture is crumbly. Sprinkle mixture over apples. Bake 40-45 minutes or until apples are tender. Enjoy!

2018 RECIPE TWENTY EIGHT: Sunday August 26 - pomegranate and tomato salad

BACK STORY:
I saw this on NYT and made plans to make it because it calls for za'tar spice, which I bought in Jordan and haven't had a chance to use yet!

NOTES:
I bought the pomegranate seeds specially for this recipe, but I think it would still be good in the winter when tomatoes aren't ripe but pomegranates are fresh for the taking. I made this for Sierra and Andy, but forgot to bring the za'atar so I missed that flavor. It was quick and easy to cook and the recipe was very fresh tasting. Be lighter on the red onion as it overwhelms the other flavors. I think you could add more light flavored veggies - cucumber, more bell peppers - to make this heartier.

STARS: 
4 out of 5. Easy and quick to make and the ingredients aren't too complicated. And then I can use my za'atar!

RECIPE:
https://cooking.nytimes.com/recipes/1018121-tomato-and-pomegranate-salad

INGREDIENTS

• 2 pints mixed small or cherry tomatoes, of varying colors
• 2 teaspoons za’atar
• 3 ½ tablespoons extra-virgin olive oil
•  Seeds from 1 pomegranate
• ½ yellow bell pepper, seeds removed and very thinly sliced
• ½ small red onion, peeled and very thinly sliced
• ⅓ cup loosely packed fresh basil leaves, torn into pieces
• ⅓ cup loosely packed fresh mint leaves, torn into pieces
• 1 ½ teaspoons freshly squeezed lemon juice
•  Flaky sea salt
• 3 ½ ounces manouri or feta cheese, broken into small chunks

PREPARATION

1. Halve or quarter the tomatoes so that they are all roughly the same size, and place them in a large mixing bowl.
2. Mix the za’atar with 1 1/2 tablespoons of olive oil, and set aside.
3. To the bowl with tomatoes, add the pomegranate seeds, sliced pepper and onion, the herbs, lemon juice, the remaining 2 tablespoons of oil and 1 teaspoon of salt. Gently mix the salad, then transfer it to a large shallow bowl or serving platter, and dot it with the cheese. Drizzle the za’atar mixture over the salad and serve.

2018 RECIPE TWENTY SEVEN: Saturday August 25 - herb and radish salad

BACK STORY:
This was in the New York Times cooking again and I made it...again. It was absolutely delicious and familiar, and I realized I made it as Recipe Fifteen last July. Still good though, and since I didn't remember it until after I am still writing it down.

NOTES:
This recipe calls for lots of ingredients but most of them I have on hand at any given time (in the summer at least). I replaced walnuts with pecans as that's what I have right now, and roasted them on the stovetop instead of in the oven. I accidentally burned them but the crispy smoky flavor added more to the salad I thought. I used mini cucumbers instead of Persian and still used 3 minis along with about 10 radishes. I didn't have any tarragon but bought the other herbs.

STARS: 
4 out of 5. As delicious as last time - I only rate it 4 stars instead of 5 because of the many herb ingredients that I don't usually have on hand. If I had an herb garden I'd make this every day in the summer!

RECIPE:
https://cooking.nytimes.com/recipes/1018648-herb-and-radish-salad-with-feta-and-walnuts

INGREDIENTS

• 1 cup walnuts
• 2 bunches small radishes, trimmed (about 15 radishes)
• 3 Persian cucumbers, ends trimmed
• 2 tablespoons lemon juice
• ¼ cup extra-virgin olive oil
•  Salt and ground black pepper
• 3 ounces sheep’s milk feta cheese, crumbled (preferably French feta)
• ½ cup chives cut into 1-inch pieces (about 1 bunch)
• 1 cup loosely packed cilantro leaves and tender stems (about 1 bunch)
• 1 cup loosely packed dill fronds, stems removed (about 1 large bunch)
• ½ cup loosely packed mint leaves (about 1 small bunch)
• 2 sprigs tarragon, leaves stripped

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  Nutritional Information

PREPARATION

1. Heat oven to 350 degrees. Spread walnuts in a single layer on a baking sheet and toast for 10 to 12 minutes until lightly golden. Let cool, then chop roughly. Place in a sieve and shake away loose skin and crumbs. Set chopped nuts aside.
2. Use a sharp knife or mandoline to slice the radishes and cucumbers into thin coins roughly 1/8-inch thick. Place in a medium bowl. Add walnuts.
3. In a small glass or jar, whisk together lemon juice and olive oil to make the dressing. Season with salt and pepper to taste.
4. Just before serving, season radishes, cucumbers and walnuts with a pinch of salt and dress lightly with 3 to 4 tablespoons of vinaigrette. Toss well to combine. Add crumbled cheese and toss gently to combine without breaking the cheese down too much. Arrange in a loose mound in a shallow serving bowl (or on a platter).
5. Place herbs in the mixing bowl, season with a pinch of salt, and dress very lightly with about 1 tablespoon vinaigrette. Toss to combine, then pile the herb salad atop the radishes and cucumbers. Serve immediately.

2018 RECIPE TWENTY SIX: Wednesday July 4 - popcorn with nutritional yeast

BACK STORY:
Ellen Reid recommended nutritional yeast on popcorn. So I tried it.

NOTES:
I had never tried this before, focusing usually on putting cheese on my popcorn. This does add a buttery, cheesy flavor, and tastes pretty good. I do use a small bit of butter to adhere the yeast to the popcorn, which I don't usually do when I eat it with cheese.

STARS: 
4 out of 5. Easy and I've got the yeast now. I won't make it every time but it is easy and good.

RECIPE:

https://www.gimmesomeoven.com/best-butter-free-popcorn-nooch-popcorn/