Sweet Potato, Cashew, Kale Korma

Posted on March 20, 2018 by Emily Wasserman

Sweet Potato Korma Tiffin
I missed cooking Indian food so Sunday night, I decided to try a new recipe.

I often make dal, or lentil stews, at home, but I’ve never made korma. I’m not sure why. It’s very easy except for the chopping part. It requires A LOT of chopping.

Still, once you put in the prep work everything comes together quickly. For those of you who are unfamiliar with korma, it’s essentially a slow-cooked stew. I haven’t seen it at many Indian restaurants in town or when I travel in the U.S., which makes me like it even more. As far as I can see, it hasn’t been adapted for the masses.

This korma is perfect for the end of winter/beginning of spring. It’s spicy, warming, and fragrant, it includes some bright greens, AND it has cashews, one of my favorite nuts. Yeah, cashews aren’t as good for you as, say, almonds or walnuts, but they’re packed full of flavor and they’re filling. They’re buttery and rich, which makes them the perfect addition to a soup or stew.

I served this korma with jasmine rice and naan but you could also serve it with basmati rice. You could even eat the korma on its own but you’ll probably find that you want a starch or carb. I liked using the naan to scoop up the stew and wipe the bowl clean.

This korma is sweet and I’m not sure why. I didn’t add any sugar to it. I guess a little of it comes from the sweet potatoes and the rest comes from the garam masala. I’d recommend adding a couple generous pinches of salt to the dish to season it at the end. You can add the salt throughout the cooking process but I think waiting until the end is the best bet. It allows the other spices to marinate and it gives you a better idea of how much salt you need.

Here’s a song to get you started on your korma-making journey. I heard it a long time ago and then yesterday it popped up on my Spotify Discover Weekly. I think it’s in “Lady Bird.”

Sweet Potato, Cashew, Kale Korma

Ingredients

1 Tbsp coconut oil
1 medium sized yellow onion, finely chopped
2 garlic cloves, minced
1 Tbsp grated ginger
200 ml canned diced tomatoes (or fresh if you’d like)
2 Tbsp curry powder
1 tsp Garam masala powder
1 can (14 oz) full fat coconut milk
1 medium sized sweet potato, diced
80 g raw cashew nuts
80 g kale, roughly chopped
salt, to taste
jasmine rice and naan for serving

Directions

Heat the coconut oil in a large, heavy-bottomed pan over medium high heat. Add the onion, garlic, and ginger and cook for about five minutes. Add the tomatoes, curry powder, garam masala powder, coconut milk, and sweet potato. Bring the mixture to a boil and then reduce to a simmer.

Cook until the sweet potato is slightly soft, about 20 minutes. Add the kale and cashew nuts and cook for 15 more minutes. Taste the korma and season with salt to taste. Serve with jasmine rice and naan. Enjoy!

Posted in Dinner, Lunch, Uncategorized, Vegan, Vegetarian | Tagged , , , , , , , , , , , , , , , , , , | Leave a comment

Persian Nut Bars

Posted on March 19, 2018 by Emily Wasserman

Persian Nut Bars
When I discover a new cooking show I like, I wave goodbye to my spare time. That’s what happened when I found “Poh & Co.” on Netflix.

The show follows the life of Poh Ling Yeow, a home cook who participated in Australia’s Master Chef competition a while ago. Yeow cooks, spends time with her husband, friends, dogs, and family, travels, installs a backyard garden with a bee hive, and opens a stand at the Adelaide Farmers Market. In short, Poh is my role model.

I want to go to Australia more than ever after watching the series. I think I’d fit in well there because I love warm weather, the beach, fresh produce, AND I like superlatives. Every time Yeow or her friends taste something she makes, they say things like, “Gorgeous!” and “Beautiful!” They have very emphatic reactions to food.

Which brings me to these Persian nuts bars. I was watching one of the last episodes of Season 2 and Yeow started making these bars. It was one of those moments when I instinctually knew that I had to make the recipe.

I gathered the ingredients and made the bars Saturday afternoon. They come together quickly. All you do is chop some nuts, mix them with honey, cardamom, a pinch of salt, and rosewater, and spread them in a small, rimmed baking sheet lined with parchment paper.

Once the mixture bakes and turns golden brown, you remove it and let it cool in the pan. Make sure you pat it down with the back of a spoon or spatula. This will make the nuts meld together more and will create firmer bars.

I omitted a couple ingredients that Yeow used in her original recipe including saffron and orange zest. The orange zest didn’t make it in because I forgot about it, but unless you’re a big fan of citrus, I don’t think you need it. I omitted the saffron because I didn’t want to shell out the extra cash for it. I will only spring for saffron on very special occasions or dishes such as paella, where it’s an integral element.

Anyway. The bars didn’t lack for orange or saffron. They were delicious. In fact, they’re one of the best things I’ve ever made. I know I say that often so it’s hard to believe me, but in this case it’s true. The crunchy, slightly caramelized nuts, sweet honey, pinch of salt, spicy cardamom, and fragrant rosewater create bars that are good for a snack or a meal. I could see having a couple for breakfast or taking them on a hike.

Here’s a song to get you started on your Persian Nut Bar journey. It’s from one of my favorite Australian musicians.

Persian Nut Bars (adapted from Poh Ling Yeow)

Ingredients

1/2 cup honey
1/2 cup raw almonds, roughly chopped
1/2 cup pistachio kernels, roughly chopped
1 cup sunflower kernels
1/2 cup shredded coconut
1 tsp ground cardamom
1/2 tsp salt
1 tsp rosewater

Directions

Preheat the oven to 350 degrees F. Line an 10 inch by 6 inch rimmed baking sheet with parchment paper so some of the paper hangs over the edges. You’ll need this later to remove the bar mixture from the pan.

Mix the almonds, pistachios, sunflower kernels, cardamom, and coconut together in a large bowl. Heat the honey in a small saucepan until it’s warmed through. DO NOT let it boil.

Mix the rosewater and salt into the nut mixture and then add the honey. Use a spatula to make sure all the nuts are evenly coated with honey.

Spread the mixture into the prepared baking sheet and pan down with the back of a wooden spoon or spatula to make sure it’s evenly distributed.

Bake for about 20 minutes or until the top of the mixture is golden brown. Remove from the oven and pat down firmly with the back of a wooden spoon or a spatula. This will ensure that the nuts meld together and will create firmer bars.

Allow the mixture to cool completely on the baking sheet. Once cool, remove the mixture from the sheet by carefully pulling up the sides of the parchment paper. Place the rectangle on a cutting board and cut it into bars.

Store the bars in an airtight container at room temperature. Enjoy!

 

 

 

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Dimanche (That Means Sunday)

Posted on March 18, 2018 by Emily Wasserman

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Welcome to this edition of Dimanche (That Means Sunday), a roundup of things that caught my eye this past week.

This week was what I like to call the “fake out week,” i.e., the week where it starts to feel like spring for 24 hours and then it goes back to being cold, gray, and dreary. I enjoyed the brief glimmer of sunshine, though.

My boyfriend and I took a long walk Thursday through Forest Park. I haven’t been to the park since fall so it was nice to spend time there again. At one point, I stopped along the path because I saw this sunset. The park has so much natural beauty.

In other news, I got a postcard from one of my good friends from grad school yesterday and it was a nice surprise. I am singlehandedly trying to bring back snail mail, or correspondence via post. Emails are great and waaay more convenient, especially if you’re trying to catch up with someone in a hurry. But there’s nothing better than opening the mailbox and getting a handwritten letter. It’s one of life’s simple pleasures.

This week is supposed to be rainy and dreary in St. Louis and I’m SO over it. Still, it’s reassuring that spring is just around the corner. Usually in April, it’s like a switch flips and the weather becomes more temperate. I am counting down the days until I can go on some real hikes and spend the whole day outside.

Without further ado, here is Dimanche:

When I was little I used to hate apples, mostly because the only apples I tried were Red Delicious. Apparently, I’m not alone in my disgust. The Red Delicious apple has fallen out of favor with pretty much everyone, according to this article from The New Food Economy. It’s gotten to the point now where farmers in the U.S. are shipping the apples abroad because no one here will buy them. Can’t say I’m surprised.

The Frugal Traveler, a reporter for the New York Times who writes about traveling on a budget, stopped by St. Louis recently. He wrote about his time in the city in a story published last week. He hit up some spots I’ve never heard of including Thurman’s. He also went to two of my favorite restaurants, Vicia and Union Loafers.

In other New York Times news…The newspaper recently published a thinkpiece about the advent of bread in L.A. after years of gluten hate. Unsurprisingly, people in L.A. were PISSED. I can’t blame them. I get sick of New Yorkers trying to characterize other people’s food scenes based on their faraway judgments (I’m convinced that many of these people haven’t even been to L.A./tried the food there). Anyway, this story in Eater sums up the situation nicely.

The far-right French leader Marine Le Pen thinks a new name will save her party. Last week Le Pen decided to change her party’s name from “Front National” to “Rassemblement National,” or “National Rally.” She’s trying to appeal to the common man/woman with the name change but, in my opinion, it only makes her sound more like a Nazi. Pauline Bock, a reporter for the New Statesman, examines the popular reaction to the name change in this article.

Have I mentioned how much I love Maven? Everyone has their addictions and one of mine is sugar scrubs. It’s a good addiction to have because I hike and run so much, my feet are always in a state of disarray. Once a month or so I go to Maplewood, a cute little neighborhood in St. Louis, and pick up some sugar balm at Maven. I’d highly recommend going if you’re in town and you want some handmade bath and beauty products.

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I hardly ever go on Reddit but this story from The New Yorker intrigued me. It looks at the struggle between free speech and keeping hate off the Internet, especially on social media platforms such as Reddit. The story also delves into the effect of human fallibility on social media. It’s easy to forget that people are powering the platforms, so naturally there are some biases involved in what stays/goes in terms of content.

Last but certainly not least, Reese Witherspoon and Nicole Kidman are pretty much dominating the entertainment industry right now. Ever since their hit series Big Little Lies (I’m obsessed) premiered last year, they’ve leveraged the success of the show to land some big production deals. I enjoyed reading about the projects they have in the works. I also thought it was interesting what this story had to say about ad-supported television. Broadcast and cable channels weren’t even involved in serious bidding for Witherspoon and Kidman’s shows. It certainly seems like the future of TV is in streaming platforms.

Enjoy your week! Here’s a song to get you started.

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Granola Recipes, Power Ranked

Posted on March 15, 2018 by Emily Wasserman

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I didn’t realize it until recently but I eat *a lot* of granola.

It came to my attention when my aunt emailed me and told me that she was going to make the lemon poppyseed granola I posted a few days ago. It got me thinking about all the granola I’ve made over the years. As it turns out, I’ve made a ton.

I’m all for buying overpriced granola at the grocery store (especially when it’s really good and local), but I’m an even bigger proponent of making it home. It’s easy, relatively quick, and it makes your house smell good (unless you burn it). Then you have breakfast for a week.

I’ve played around with different combinations over the years and I’ve tried other food bloggers’ recipes. I’ve included a power ranking below so you have the best recipes and I have a place where I can find them easily.

In other news, my colleague got me to fill out a March Madness bracket this morning, which was hilarious. I know nothing about sports and I have no idea which teams are good or not, but apparently I did an okay job filling out my bracket (according to the peanut gallery on Twitter that responded to this post).

I have two dollars riding on this experience so we’ll see what happens.

Without further ado, here are the granola power rankings:

1.) Tahini Orange Cacao Nib Granola – This recipe comes to you courtesy of The First Mess, one of my favorite food blogs. I love tahini, orange, and cacao nibs, and their combination in this granola is a symphony of flavors. I would highly recommend making it as breakfast or a weekly snack.

2.) Vegan Small Batch Granola – I tweaked a recipe from Joy the Baker (another popular blogger) to make this vegan small batch granola. This is the kind of granola that makes your whole house smell good. It’s also addictive.

3.) Cherry Cacao Nib Granola – I made this granola to imitate a version that I used to buy all the time when I lived in D.C. It came pretty close to the original. If you’re not a cacao nib fan, you can always swap them out for chocolate chips.

4.) Chocolate Tahini Granola – Can you tell I like tahini in granola? It’s as hearty as peanut butter or almond butter but it has a more unique flavor. This chocolate tahini granola is more like dessert than breakfast, but that’s okay. It can serve a double purpose.

5.) Lemon Poppyseed Granola – This is the recipe my aunt emailed me about recently. I told her to add more sugar if she likes her granola super sweet, because this version is more on the savory side. Either way, it’s a good base recipe and you can add more or less sweetener to taste. This granola is also the perfect addition to smoothies or smoothie bowls.

6.) Turmeric Maple Granola – Granola is kind of a year-round thing, but if there was winter granola, this would be it. It’s spicy, fragrant, and warming, as food should be when the days get short and cold.

7.) Chai Spiced Granola – This recipe comes to you from deep in the Allez Le Food archives. I made it in 2016 when I wanted a homemade topping for a smoothie bowl. It’s been a while but if I remember correctly, it’s very fragrant and crunchy. I like those qualities in granola.

8.) Chocolate Granola – So…this recipe is dessert. Let it happen. Embrace it. Make dessert breakfast. The only thing stopping you is yourself. The chocolate, sea salt, and cacao powder…I’m at a loss for words.

9.) Lemon Chia Granola – On the opposite end of the spectrum is this lemon chia granola, which is very light and only slightly sweet. I’d recommend it during the summer months when you feel like you can’t breathe in the heat and you want a light granola to pair with berries and yogurt.

10.) Date Macadamia Granola – This recipe calls for date syrup, which you can find at most specialty stores. If you don’t have the syrup or you can’t find it, I would substitute in some chopped dates. The sweet dates and buttery macadamia nuts pair well together.

* A tip for granola-making: Watch your granola. This may sound intuitive but it’s so easy to walk away while it’s baking in the oven. Granola can burn very easily so I’d advise checking it often to make sure it’s baking evenly. Most recipes call for tossing the granola on the sheet after about 10 minutes to make sure it bakes evenly and doesn’t burn. 

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Blueberry Banana Apricot Breakfast Muffins

Posted on March 14, 2018 by Emily Wasserman

Blueberry Banana Apricot Breakfast Muffins
These blueberry banana apricot muffins answer many questions, including, how can I stay in bed until the last possible minute, eat breakfast, and still make it to work on time?

You might not achieve that but these muffins will at least point you in the right direction. They come together quickly and they freeze beautifully, so you can whip up a batch and have them ready for breakfast throughout the week.

My favorite part of these muffins is the whole wheat flour and the blueberries. The whole wheat flour gives the muffins a little more substance, so it feels more like you’re eating oatmeal for breakfast and less like you’re eating a puffy, sugary cloud (which sounds great…but might not keep you full). The blueberries get plump and juicy while they bake, and they add a nice tangy-ness to the batter.

I used my new favorite kitchen gadget, a kitchen scale, to make these muffins. The original recipe I found was in grams and I hate converting everything over to cups. I’m not going to lie: Having a kitchen scale makes things waaay easier, especially when you’re baking. I knew this already from my days working at a bakery. I just didn’t want to invest money in one until recently.

I’d highly recommend getting a kitchen scale if you’re a serious or semi-serious baker. Or if you like to make things easier for yourself in general, a kitchen scale is great. When you’re measuring something, always remember to press the “tare” button once you put the measuring container on the scale. This will discount the weight from the bowl/measuring tool and only count the weight of the ingredient you’re pouring in.

ANYWAY. Make these muffins as soon as possible. They’re delicious on their own or split in half with peanut butter and jelly. I bet they’d also be delicious warmed up with a pat of Irish salted butter.

Here’s a song I’ve been jamming out to this week. I forgot about it for years and then I heard it randomly on a playlist yesterday. It was like finding a long-lost friend.

Blueberry Banana Apricot Breakfast Muffins

Ingredients

3 Tbsp chopped dried apricot
200 g whole wheat flour
50 g ground almonds/almond flour (I used almond flour)
1/2 tsp baking powder
1/4 tsp ground cinnamon
2 eggs
100 ml fat-free yogurt
100 g smooth almond butter
2 very ripe bananas, mashed
75 g blueberries
rolled oats for sprinkling

Directions

Preheat the oven to 350 degrees F. Use a food processor to blend the dried apricots with 4 Tbsp very hot water until it’s a purée. Set aside.

Mix the flour, ground almonds, baking powder, and cinnamon. Then add the eggs, yogurt, almond butter, mashed banana, and apricot purée. Fold in the blueberries.

Line a muffin tray with 10 muffin cups. Divide the batter between the cups evenly. Sprinkle the top with rolled oats.

Bake for about 25 minutes, or until the muffins are puffed and golden brown and a tester inserted in the center of one comes out clean. Allow the muffins to cool for a few minutes in the tray and then allow them to cool the rest of the way on a baking rack.

Store in an airtight container if you’re going to eat over the next couple days. If not, wrap the muffins individually in foil and store in the freezer until you’re ready to heat them up and eat them. Enjoy!

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Sweet Potato Fries and Cashew Tahini Dip

Posted on March 13, 2018 by Emily Wasserman

Sweet Potato Fries and Cashew Tahini Dip
I don’t understand people who don’t like sweet potato fries. What’s not to like? Yeah, regular fries are great, but sweet potato fries take it to the next level. They’re slightly sweet by virtue of their natural flavor, and when sprinkled with the right amount of salt and spices, they’re other-worldly. They’re delicious on their own but they’re even better with a dip.

Unfortunately, a lot of people disagree with me. I’ve seen power rankings over the years that put sweet potato fries at the bottom. I’ve heard people decry them on social media and in bars. I know that everyone doesn’t need to agree with me, but I don’t understand the backlash. I can’t tolerate the hate.

Which brings me to these sweet potato fries and cashew tahini dip. Even if you don’t like sweet potato fries (or think you don’t like sweet potato fries), you’ll like these fries. Trust me. They’re crispy, warm, slightly sweet, spicy, salty, and delicious. They’re everything good fries should be, and more.

The cashew tahini dip adds a certain je ne sais quoi. It’s pretty easy to make and it complements the fries. It’s nutty, bright, and cooling. You can dunk a hot fry in and eat it immediately without waiting for it to cool down. Maybe you just eat fries like that, anyway.

I guess this dish technically counts as a snack, but I made it dinner last night. It can be dinner for one. Honestly, I wished I had doubled the recipe because I could eat two sleeves of fries and a whole bowl of dip by myself. So if you’re that kind of person, or if you just feel like going crazy, double the recipe for fries I’ve included below.

A tip for cutting sweet potatoes into fry shape: It’s easier than it looks. Here’s a video I watched to get the technique. If you want, you can also cut the sweet potato into wedges. But a little extra work and knife handling produces more authentic fries.

Here’s a song to get you started on your sweet potato fry-making journey. I *love* the guitar at the beginning.

Sweet Potato Fries

Ingredients

1 large sweet potato, peeled
1 Tbsp olive oil
1/2 tsp garlic powder
1/2 tsp paprika
1 tsp sea salt
1/4 tsp black pepper

Directions

Preheat the oven to 400 degrees F. Cut the potatoes into fry shape and toss them with olive oil, garlic powder, paprika, sea salt, and black pepper. Spread them on a baking sheet lined with parchment paper.

Bake for about 15 minutes. Then toss the fries on the sheet and bake for another 10 minutes, or until dark brown around the edges and crispy. Sprinkle some more sea salt on once they come out of the oven. Enjoy!

Cashew Tahini Dip

Ingredients

2/3 cup cashew nuts
juice from one lemon
3 Tbsp tahini
1 cup water
sea salt and black pepper to taste
hemp hearts for topping

Directions

Allow the cashew nuts to soak in a bowl of cold water for four hours or overnight. Drain and rinse.

Combine the soaked cashews, lemon juice, tahini, water, and a pinch of salt and pepper in a blender. Blend on high until smooth. Add more water if you don’t want your dip as creamy. Pour the dip into a glass jar with a screw-top lid. Store in the refrigerator.

Spoon some dip into a bowl and sprinkle with hemp hearts to serve. Enjoy!

Posted in Dinner, Gluten-Free, Uncategorized, Vegan, Vegetarian | Tagged , , , , , , , , , , , , , , , , , | Leave a comment

Ruth Reichl’s ‘World’s Best Pancakes’

Posted on March 12, 2018 by Emily Wasserman

Ruth Reichl Pancakes
Saturday morning I woke up craving pancakes. I was going to make some but I was at my boyfriend’s house and he didn’t have eggs in his fridge (?!?). So I waited until Sunday morning to make a big stack.

I have a couple tried and true pancake recipes that I usually rotate between but I wanted to try something new. I was about to make some using a recipe from Poh Ling Yeow, because I’ve been watching her cooking show on Netflix and she made some blueberry pancakes with blood orange syrup the other day that looked divine. But I didn’t have blood oranges so I decided to use a different recipe. I’ve had this one from Ruth Reichl in my “Recipes I Should Make But I Always End Up Making Other Ones” file for a while, so yesterday I gave it a try.

Reichl calls these pancakes the “World’s Best Pancakes.” After making them I can tell you she’s not lying. I’ve had pancakes that rival these but they require more ingredients and effort.

These pancakes take a minimalist approach. They come together quickly and they cook up beautifully. They have crispy edges and soft, fluffy interiors. They’re buttery and light and they hold other ingredients well, so you can sprinkle blueberries or chocolate chips inside. I bet they’d also taste good with bananas.

Even though I make pancakes all the time, sometimes I still screw it up. It’s because I get impatient and I want to flip the cakes before they’re ready, or I just chicken out and don’t commit to the flip.

Two good rules for cooking these pancakes, or any pancakes, are: 1.) Wait for bubbles to form on the top of the pancakes before flipping them; and 2.) Commit to the flip. I had a friend who used to say, “Pour with conviction,” when we had tea and I was filling everyone’s teacup from the pot. If you flip pancakes with conviction, they will turn out better and you’ll avoid one of those scrunched up in the pan situations with batter oozing out. I usually find my rhythm after flipping two or three pancakes.

So yeah. Make these pancakes as soon as possible. Add blueberries and maple syrup, or whatever other toppings you choose.

Meanwhile, I’ll leave you with this song. I heard it the other day when I was getting coffee.

 

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Dimanche (That Means Sunday)

Posted on March 11, 2018 by Emily Wasserman

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Welcome to this edition of Dimanche (That Means Sunday), a roundup of things that caught my eye this past week.

I just got back from Seattle last week after visiting my brother and my friend Steph. It was nice to be on the West Coast again, if only for a few days. I was missing it a lot the other night on my drive home when I saw the sunset at the top of this post. It reminded me that beauty is everywhere, and sometimes in the most unexpected places (like Interstate 64 at rush hour). I almost died taking this picture and I probably should have been arrested, but it was totally worth it.

This week the weather is supposed to get warmer, which I’m excited about. I can’t wait for spring. I’m already planning some long hikes and road trips to make the most of the season.

In the meantime, I’m trying to enjoy the last few days of winter. This involves doughnuts, bottomless cups of lemon oolong tea, and lots of good books.

Without further ado, here is Dimanche:

When I lived in D.C., I used to go to brunch all the time. Then I realized it was a capitalist invention to steal my money. I’ve since toned it down a lot and I only go out to brunch every once in a while. When I do, though, I make sure to hit up good places. I recently wrote about some of the best places to get brunch in St. Louis for less than $10. You can check out my recommendations here.

If you’re visiting Seattle for the first time, check out my food guide to the city. I wrote it after I got back from my trip last week. It includes a link to another one of my posts about Seattle that I wrote after the first time I visited. Between the two you’ll find lots of restaurants, bars, and destinations worth visiting.

So apparently, one guy brought mango, kale, and avocado to the U.S. I didn’t know this until I read an article in the St. Louis Post-Dispatch earlier this week about David Fairchild, a world traveler and botanist who visited more than 50 countries and sent back seeds and cuttings.

I’m loving David Chang’s new Netflix series, “Ugly Delicious.” The first episode annoyed me because it featured a lot of New Yorkers talking about how you can’t find good pizza anywhere except New York. But each subsequent episode is better. I especially like the taco episode and the one about family. So much of food is linked to tradition and I think Chang does a good job showing why some recipes stay with you forever.

Can we talk about KNEAD’s doughnuts? Awesome. It’s no secret that I’m obsessed with their doughnuts. I stopped by the Southampton bakeshop earlier this week because they were advertising a lunch deal: Buy any sandwich and a drink and get a $1 pastry. They didn’t have to convince me. I showed up Wednesday and got a turkey sandwich, grapefruit juniper soda, and a vanilla bean cacao nib doughnut. I always save the doughnut for last because it’s better than anything else in the store.

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When I was in Seattle, I stopped by a cute little tea shop in Ballard called Miro Tea. It has one of the most extensive tea menus I’ve ever seen with flavors I’ve never heard of. I got a cup of lemon oolong tea and it was so good, I bought a bag of it loose leaf to bring back to St. Louis. I’ve been drinking it at my desk at work all week. It’s so fragrant and comforting.

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If you’re a fan of LA Times food critic Jonathan Gold or actor Jeff Goldblum, you’ll love this video. Goldblum goes grocery shopping for ingredients and then makes French soup with Gold. My favorite part of the video besides the actual cooking is how charmed Goldblum is by Ralphs. I wish there was a spinoff series where he goes to different grocery stores with people. I bet it would be hilarious.

Last but certainly not least, there’s a Ruth Bader Ginsburg documentary coming out and I’m losing my sh*t. Justice Ginsburg, or RBG as she’s known fondly among fans, has been my role model for as long as I can remember. I watched this trailer and weeped earlier this week.

Enjoy your week! Here’s a song to get you started.

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Blueberry Banana Smoothie Bowl with Lemon Poppyseed Granola

Posted on March 8, 2018 by Emily Wasserman

Blueberry Banana Lemon Poppyseed Bowl
I’ve been craving lemon poppyseed flavored things for months. I satisfied the craving a little last month when I made lemon poppyseed cake, but then I started wanting it again last week. I think it has to do with the fact that it’s so cold outside. I’m sick of winter and I want something bright and warming to counteract that.

Cue: This lemon poppyseed granola. I made it last night and it’s so delicious. It’s slightly sweet, tangy, citrusy, bright, and crunchy. I usually like granola that’s more chunky or dense, but this one is light, almost like cereal. It’s perfect for topping smoothies or yogurt bowls.

I was just going to sprinkle some granola on a smoothie or a bowl of Greek yogurt this morning, but then I decided to step it up a notch. One of my coworkers is out of town so I decided to let myself be a little late for work. I blended some blueberries, frozen strawberries, banana, probiotic yogurt, and almond milk and poured it in a bowl. Then I topped it with the granola and some other toppings including dried mulberries.

I would *highly* recommend trying this combo if/when you make the granola. I found myself scooping in extra granola after I’d already eaten all the toppings out of the bowl. It’s light enough that you can do that multiple times and not feel too full.

So yeah. If you’re at your wit’s end with winter and you need something to snap you out of it, make this granola and the smoothie bowl. It temporarily distracted me from the fact that I had to walk outside into 30 degree temperatures again. I really need to move to Southern California someday.

Here’s a song to get you started on your granola and smoothie bowl journey. It’s an old favorite.

Lemon Poppyseed Granola

Ingredients

1 1/4 cups rolled oats
1 lemon, zested and juiced
2 Tbsp poppy seeds
1/8 teaspoon salt
1/3 cup slivered almonds
2 Tbsp coconut oil
1/4 cup honey

Directions

Preheat the oven to 350 degrees. Combine the rolled oats, lemon zest, poppy seeds, salt, and almonds in a bowl.

Microwave the coconut oil, honey, and lemon juice in a small bowl until the oil has melted. Mix the oil into the bowl with the oats until all the pieces are evenly coated.

Line a baking sheet with parchment paper and spread out the mixture on the sheet so it’s in an even layer. Bake the granola for nine minutes, then stir. Bake for another nine to 10 minutes until golden brown. Let cool on the sheet. The granola will keep in an airtight container for about a week. Enjoy!

Blueberry Banana Smoothie Bowl

Ingredients

1/2 cup blueberries
1 cup frozen strawberries
1/2 cup Kefir
1 cup almond milk
1 banana
granola, pumpkin seeds, chia seeds, hemp hearts, and dried mulberries for topping

Directions

Blend the blueberries, strawberries, Kefir, banana, and almond milk in a blender on high until smooth. Add more milk if the smoothie is too thick. Top with lemon poppyseed granola, pumpkin seeds, chia seeds, hemp hearts, and dried mulberries. Enjoy!

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Pesto, Pea, and Prosciutto Pasta

Posted on March 7, 2018 by Emily Wasserman

Pesto Pea Prosciutto Pasta
Coming back from vacation usually means not wanting to cook. Occasionally I miss being in the kitchen while I’m traveling but as soon as I get home, I miss the convenience of eating every meal out. It’s a tough life.

Yesterday night I decided to make this pesto, pea, and prosciutto pasta. In addition to being alliterative, it’s also delicious and relatively easy to make. I guess it’s not as easy as just eating noodles with red sauce, but a little more work produces something much more appealing.

I’ve found that there are generally two pesto camps: One that likes lots of garlic, and one that doesn’t. I fall into the latter camp. I’m already kind of sensitive to garlic so when people toss in three or more cloves, I feel like I’m going to puke. I remedy that by only adding one clove (or honestly, none) when I’m making it at home. I think the star of pesto is the basil and olive oil, anyway. The fresher those two ingredients are, the better your pesto will be.

I topped this pasta with some pulled prosciutto, peas, and extra Parmesan cheese. You can use your garden variety Parm and frozen peas, but I’d recommend for springing for good quality prosciutto. It will add an extra dimension to the dish and you’ll have leftovers once you open the package, so you can use it for dishes throughout the week including paninis or omelettes.

As a side note, I wrote an article recently about pasta names. “Farfalle,” or the pasta I used in this dish, means “butterflies.” I can see why. Other pasta names are not as intuitive, though. One apparently means “priest-strangler.” You can get the full rundown here.

Here’s a song that reminds me of this pasta. I heard it in Seattle when I was at the Museum of Pop Culture. It made me remember how much I like Keith Urban. Also, can we talk about that guitar riff at the beginning?

Pesto, Pea, and Prosciutto Pasta

Ingredients

1 box of farfalle pasta, cooked to package directions
1 bag of frozen peas, cooked
2 cups fresh basil leaves
1/2 cup good quality olive oil
squeeze of juice from half a lemon
1/2 cup pine nuts
1 clove garlic
1/4 cup grated Parmesan cheese
2 slices of prosciutto, torn

Directions

Start by making the pesto. Combine the basil leaves, olive oil, lemon juice, pine nuts, garlic, and Parmesan cheese in a food processor. Pulse until the texture is smooth and the sauce is very green.

Cook the pasta according to package directions. Mix in the pesto and peas. Top with prosciutto and more grated Parmesan cheese. Enjoy!

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