Cardamom Oat Crumble

02 . 18 . 14

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We spent Saturday evening in the garage. Shaun turned on the propane heat lamp and Caroline and I watched the boys build a spice shelf for Corbyn and her newlywed digs.  Drinking beer from the can and sitting next to a woman I admire and respect more than she’ll ever know, I felt my pulse physically slow for the first time in months. I’ve missed this. Quiet, thoughtful moments without pressing emails to respond to, where tense decisions and terse dialogue are not on the regular, when the pendulum between fight and flight rests heavy.

Sunday continued at the same easy, tender pace. We went for a long run and treated ourselves to waffles and the NYTimes, laundry to Olympics coverage, and an afternoon bike ride to pick up frozen berries to satiate a brief craving for summertime. I love how Denver rewards us with a splattering of perfect days like these in the deep of winter. I swear they always show up at the right time as if to say, STOP! LOOK! The day is beautiful and you are here and very much alive to take in this moment and remember how to enjoy the miracle that is your life.

The fact that the weekend felt so precious is an indicator to me that the cards need shuffling around here. These weekends need to feel more ritual than they do unusual and surprising. I’ve quietly dedicated my time over the past six months to a local project that has called me to stretch, push, break down, pick up, and humble myself before a dizzying array of interpersonal dynamics in ways I do not yet have words to describe. I’m feeling a bit numb right now — to the success and failure, to what the work gave and what it took away. Regardless, I’m certain the impact of “it all” is positively permanent, and that the excruciating and thrilling days are teaching me something. For now I’m just feeling in the moment, and the moment isn’t good or bad… the moment just is.

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“We think that the point is to pass the test or overcome the problem, but the truth is that things don’t really get solved. They come together and they fall apart. Then they come together again and fall apart again. It’s just like that. The healing comes from letting there be room for all of this to happen: room for grief, for relief, for misery, for joy.”

― Pema Chödrön

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Cardamom Oat Crumble

Adapted from Bon Appetit

Don’t sell yourself short and try to use fresh fruit for this recipe in the wintertime! Ya’ll know I love Chile, but berries picked before they’re ripe and shipped by boat from the Southern Hemisphere taste like cardboard. Frozen fruit is dandy in the off-season and I’d encourage you not to poo-poo it. I tend to prefer darker berries with cardamom, but feel free to substitute as you feel inspired.

  • 1 cup whole wheat flour
  • 1 1/2 quick cooking oats
  • 1/4 cup sugar
  • 2/3 cup packed brown sugar
  • 1/2 cup candied ginger, chopped
  • 1 heaping tsp cardamom
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt
  • 12 tbsp unsalted butter, melted
  • ———
  • 4 cups frozen cherries
  • 2 cups frozen strawberries
  • 1 cup frozen blackberries
  • 1 cup frozen blueberries
  • 1 apple, sliced
  • zest and juice of 1/2 orange
  • 1/4 cup sugar
  • 4 tbsp cornstarch (or) xantham gum

 

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Mix flour, oats, sugar, brown sugar, candied ginger, cinnamon, salt, and cardamom in a large bowl. Add melted butter and stir together. Set aside.

Preheat oven to 375’. Butter 9″ deep cast iron pan. Add fruit to just below the fill line. Mix together with orange zest, juice, starch, and sugar. Pour and spread oat topping to cover the fruit completely. Bake for 45-50 minutes until the fruit is bubbling, thick, and the topping is beginning to brown. Let cool for 30 minutes to set before serving with ice cream or creme fraiche.

Happyolks | Cardamom Oat Crumble

Shiitake Bok Choy Dumplings

01 . 09 . 14

Happyolks | Shiitake Bok Choy Dumplings

It’s 2 am and I just ate the last piece of molasses cake leftover from the New Years Eve gathering we hosted a few days ago. I never saw anyone eat a slice, but the next morning I found the bundt half gone on it’s stand, covered by a dish towel. I like that people can expect a treat when they’re at the house. I’m often asked why I cook and my answer has evolved and simplified over time: to love, to nourish. It’s a small thing, on my list of big things, of ways to say I love you.

In any case, there is a vent beneath the counter that warms a patch of tile on the kitchen floor and I stood on it, camped out in my bare feet, eating, listening to the creaks of the house and sorting through a stack of mail beside me. I turn over what appears to be a credit card offer and start scribbling a shopping list. Cauliflower. Horseradish. Greens. Coffee beans (!). Chemex filters (!!!!!).  Toothpaste. Chocolate chips. Goat’s Gouda. Dates.

I love January and it’s everyday-ness. I’m glad for a regular pulse again. The holidays are great but it’s the stillness that I crave at the end of it all. We took our little evergreen out to the curb promptly when we returned from California and I filled the house with white ranunculus and put my Dad’s Neil Young album, Harvest, on our new record player to fill the house with something… normal.

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New Years resolutions have never been my bag. Not on the 1st, at least. I want to cover my ears, close my eyes, and shout la la la la la la la la la la la when “goals for 2014″ comes up in social conversations because here’s the deal: A new year starts whenever I say it starts. You guys know me, I’ll preach intentionality ’til I’m blue in the face, but, erase the numbers on the calendar and the year restarts fifty times, even one hundred times in 365 days, if we want it to. I like the idea of resolving and revising my life, intentions, goals, and boundaries throughout the entirety of the year.  My blueprints look nothing like they did a month ago, and I’d wager they’ll look different next month. Without grandeur or pomp or circumstance, there are always occasions that beg a breaking down and rebuilding the foundation. Fate and free will do their dance, and we are presented with, or choose, change.

That’s the beauty of this human life we get to live here on planet earth. We get to revise. We get to shift lanes. We can stop what we’re doing at any point of the day, month, year and say hey, you know, I think I’m going to to try doing things differently from here out. We are constantly being called to look in and look out at they way we treat people, how we  spend our time, how we think about ourselves, and the respect we show our bodies and our planet. Instead of cramming in all that self-reflection and goal setting for the sparkling brevity of a ball-drop, I’d ask you to consider celebrating a new year, a new you, whenever you can. And those days are worth celebrating. The Thursday in March where you wake up, put your feet on the floor, and say to yourself: today will be different, today I will… (fill in the blank)…  that’s gold right there. There will be no confetti or champagne. But it will be perfect, and you did it all on your own.

Happy New Year, today, and every day.

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Shiitake Bok Choy Dumplings

It’s cold out! If you live in a winter-y climate, skip the juice fast and feed your Qi with warming, nourishing foods. My acupuncturist, Anna, says it’s an order.  For the wonton sheets… I could only get my hands on the itty-bitty variety, which, if you have fingers that aren’t on the dainty side like me, folding can be a bit of a challenge (albeit a worthy one). If you can find wrappers that are bigger, i.e. 3x3in,  I’d suggest doubling the filling for this recipe.

Dumplings

  •  25 wonton wrappers
  • 4 bulbs bok choy
  • 1/2 lb shiitake mushrooms
  • 2 large carrots
  • 1 inch nub ginger
  • 3 cloves garlic, minced
  • 1/4 cup minced chives
  • 1 tsp orange zest
  • 1 tbsp tamari or Braggs liquid aminos
  • 2 tbsp toasted sesame oil
  • + extra bok choy to line the steam basket

 

Orange Teriyaki Sauce

  • 1/2 cup tamari
  • 1 tsp toasted sesame oil
  • 2 tsp water
  • 2 tbsp orange juice
  • 2 tbsp rice wine vinegar
  • 1 tbsp brown sugar
  • 1/4 cup sugar
  • 2 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp orange zest
  • 1 tsp cornstarch

Happyolks | Shiitake Bok Choy Dumplings

Get the sauce out of the way: Combine ingredients (except for cornstarch and orange zest) in a saucepan on medium heat until the sugar is dissolved. Stir in cornstarch and zest last then remove from heat.

For the dumpling filling: chop boy choy, shiitakes, chives and carrots into very small pieces. Using a microplane grater, shave garlic, ginger, and orange zest into the vegetables and mix together. Warm sesame oil over medium heat in a pot or sauté pan. Add vegetable mixture and the tamari and stir to soften for no more than 5 minutes. The veggies should be vibrant and al dente.

Assemble the dumplings by placing one sheet on a flat surface. With a bowl of water near your dominant hand, dip a finger or two in the water and wet the perimeter of the dumpling so when you fold it all up it will stick together.  Place 1 heaping tablespoon of cooked filling in the center and fold together by adjoining the two opposite corners with a pinch and then repeating with the remaining corners, sealing the edges together as you go like a present. If your wonton wrappers are circular, you can see detailed instructions on how to assemble here. Repeat until all filling has been used.

Prepare your steaming mechanism (pot with steamer lined with bok choy or lettuce, ghetto white girl style like moi… or by using a real-deal bamboo steamer as seen here). When there is sufficient steam generated, place as many dumplings as you can fit without touching one another. Cook for 5-8 minutes.

Serve warm and dip as desired.

Happyolks | Shiitake Bok Choy Dumplings Happyolks | Shiitake Bok Choy Dumplings

Field Notes

10 . 22 . 13

Autumn. FINALLY. My bones have ached for this season. I do believe the leaves on the trees that line our street now match the hues of my heart, and for a few brief, palpable moments over the past few days, I’ve been reminded that I belong in this human skin, this temporal world.

Offline life owns any and all coherent bits of my lexicon right now, so today I give you a film, doughnuts from Ashley’s super fun new cookbook, and a few notes from the field, as follows: 

(1) Tell people you love them while they can still hear you (2) Get over yourself. Self-consciousness robs us of being fully present to others (3) Pay attention and everyone is the guru — especially the 6 year old boy next door (4) Celebrate the people who keep you company. Thank them, daily, for their grace, patience, and wisdom (5) Beautiful things don’t just happen, you make them happen. Work hard. Keep your chin up (6) We belong to the earth. Lie in the leaves on the ground and pray like hell you’ll learn how to burst and bless and move on like they do (7) Change your toothbrush more often and buy new underwear. It’s the little things (8) “Nobody looks stupid when they’re having fun” – Amy Poehler  (9) Date pits do not go in the garbage disposal (10) Sparklers in place of birthday candles make a mess, but are always a good idea. 

Gluten-Free Apple Fritter Doughnuts 

  • 1 cup oat flour
  • 1 cup rice flour
  • 2/3 cup cane sugar
  • 6 tbsp almond meal
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp sea salt
  • 4 large eggs
  • 1/2 cup + 4 tbsp buttermilk
  • 1/2 cup apple sauce
  • 4 tbsp coconut oil
  • 3 tsp vanilla
  • 1 cup peeled, diced honeycrisp apples
  • 1 1/2 cup sugar + 2 tsp cinnamon for coating
  • 1/4 cup butter or coconut oil, melted

Preheat the oven to 350.’ Combine dry ingredients in a large bowl, and mix well. In another bowl, whisk together liquid ingredients and eggs. Pour wet mixture into the dry and stir gently with a wooden spoon until just combined and there are no more flour streaks. Fold in the diced apples gently.

Spoon batter into standard doughnut molds, before the top of the basin. As you can see in the video, I struggled with this. If they look wonky and overflowing they still turn out good, I promise. Bake for 15-18 minutes until lightly golden brown around the edges. Let cool before tackling the cinnamon sugar coating.

Ashley’s instructions for the fritter effect are for stoves with a broiler situated at the top of the oven, mine are for a lower oven/drawer-style broiler and instructions are shared accordingly. In an assembly line, place bowl of melted oil/butter in the middle between the cooled rack of donuts and a bowl of cinnamon sugar mixture. Dip tops of baked and cooled doughnuts in the oil/butter for a millisecond, then roll around in the sugar mix. Place on a baking sheet, cast iron pan, or sheet of tin foil beneath the broiler to caramelize the sugar for 2-3 minutes, careful not to burn. Repeat until doughnuts are coated. Serve warm.

** Leave a comment with your field notes of late and I’ll pick one winner to receive a copy of Baked Doughnuts for Everyone by October 29, 2013. Winner will be announced on facebook and via email! Cheers!

Nori Rolls with Edamame Wasabi Spread

04 . 09 . 13

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“Everything is so alive, that I can be alive. Without moving I can see it all. In your life I see everything that lives.”

― Pablo Neruda 

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These puppies are adapted slightly from The Longevity Kitchen, the latest release from Rebecca Katz — one of the kindest, most authoritative voices in health and wellness I know. You’ve seen me cook from The Cancer Fighting Kitchen and One Bite at a Time over the years, and I’m just thrilled to share her third nourishing gift to the world. The Longevity Kitchen is packed with healthful, accesible recipes to help readers combat chronic disease and lead healthier, happier lives. It may not get the blogger pony-show like Vegetable Literacy (which is amazing, too), but it is of equal importance and measure in our conversations on cherishing the good things growing and how they heal us inside and out.

Rebecca wrote “stand in your truth, Kelsey” in the front pages of the copy she sent me while I was away in Chile. It is a prayer that has permeated and punctuated my days lately as I begin to make significant changes in my life. With that… I’m giving away one copy of The Longevity Kitchen to a reader who can tell me how they plan to stand in their truth this week, this month, or this year.

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Nori Rolls with Edamame Wasabi Spread

  • 8 sheets toasted nori
  • 1 peeled daikon radish 
  • 1 cucumber
  • 1 cup sunflower sprouts
  • 1 small mango
  • 2 small avocados
  • 24 sprigs mint
  • handful cilantro
  • (optional) 6 oz smoked wild salmon OR tofu
  • ——–
  • 2 cups edamame
  • 2 + teaspoons wasabi powder
  • 2-4 limes
  • 8 sprigs of cilantro
  • 4 tbsp olive oil
  • dash of water
  • sea salt

To start, prep all of your veggies and working ingredients. Julienne the cucumbers and radish. Thinly slice the avocados and mango. Peel apart salmon, or cut tofu into 1 inch by 2 cm strips if you’re making these vegan. Create an assembly line of the proteins, veggies, and herbs then begin to prep the edamame wasabi spread.

In the bowl of a food processer blitz together the edamame, wasabi powder (adjust measurements to match your affinity), lime juice, olive oil, water, and sea salt. Mixture should be just barely chunky, but not a total paste.

Place nori sheet on a clean work surface. Spread 1/4 cup of the edamame spread onto the sheet leaving a bit of uncovered nori for grip while wrapping. At the bottom edge of the spread facing you, begin to build your roll, filling it with strips of cucumber, radish, mango, salmon or tofu, avocado, and topping with bits of sprouts, mint, and fresh cilantro. Wrap with your hands from the bottom around the filling until completely sealed. If you use an excessive amount of spread, like me, you won’t need to seal the edge shut with water and your finger. Cut each roll into 8 pieces with a super sharp knife. Repeat.

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Cookies and Angels

12 . 15 . 12

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My favorite view in Colorado can be seen through our North-facing upstairs bathroom window. In the morning, when it has snowed overnight, I sit on the counter and press my left cheek against the cold pane to watch the colors change to the East as the sun rises over white roofs and lawns. Snow, I have discovered recently, has the same sort of reverent, sweeping effect on my spirit that the ocean once had. It is snowing now as I write this from the bathroom and if I’m lucky it will stick through the morning. Shaun is on a work trip  for a few days and seeing that I have the day off tomorrow, and to myself, I will make a pilgrammage to the park and make snow angels again along the running path for the walkers and runners and lovers. They are strangers whose lives I will never know yet somehow always know. For the beautiful, radiant young souls who were taken from this earthplane too soon, I will lay my head back in the snow, next to my angels, your sweet too young angels, and look to the sky to say thank-you a million times for my full and undeserving life. I will blow out my candles for each of you next week with tears in my eyes for every painful, awkward, surprising, perfect moment I have been given and you have been robbed.

“I closed the box and put it in a closet.
There is no real way to deal with everything we lose.”
― Joan Didion, Where I Was From

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Persimmon Oatmeal Cookies

From Margie, the mother of my childhood friend, Kelly, who grew persimmons and made the most marvelous and memorable cookies. Thank you, Margie, for graciously sharing this recipe with me and the world. Adapted from “Use and Enjoy the California Persimmon” University of California Cooperative Extension, El Dorado County.

1 ½ cups Whole Wheat Flour
1 cup Brown Sugar
½ Teaspoon Baking soda
1 Teaspoon Salt
¼ Teaspoon Nutmeg
¾ Teaspoon Cinnamon
½ Teaspoon Cloves
¾ cup butter
1 Egg
1 Cup Hachiya Persimmon chunks
1 ¾ cup Rolled Oats
½ cup chopped pecans

Sift together flour, sugar, soda, salt, nutmeg, cloves, and cinnamon into mixing bowl.  Cut in butter.  Add egg, persimmon pulp, rolled oats, and nuts.  Beat until thoroughly blended.Drop by teaspoonfuls, about 1 ½ inches apart on ungreased cookie pans.  Bake in a moderately hot oven (350F) about 15 minutes.

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Let's get in Touch

I wish I could make coffee dates with you all. In the meantime, feel free to drop me a line with questions, comments, concerns, or just to say Hi. I like that. There is nothing more uplifting than an email from a a fresh contact or kindred spirit.

I can be reached through this contact form and at happyolks [at] gmail [dot] com.