We packed a cold chicken pesto sandwich, a greek salad, and a couple of bottles of kombucha from the Tonasket Natural Foods Co-op into a lunchbox for just the right moment to pullover and pop the trunk for lunch.
I’ve eaten lots of fancy foods in very nice restaurants over the years, but these humble trunk meals of sandwiches and snacks are actually my favorite.
Standing in the gravel of some rest area between hikes, or on a road trip, quietly synchronized-chewing in blissful satisfaction.
Naturally, after fueling up on some simple nourishing grub, I felt like twirling in the sun.
I recently experimented with curing egg yolks following the directions provided in the recipe for Asparagus with Cured Egg Yolk in the Le Creuset cookbook.
The Le Creuset directions for cured egg yolks call for 6 egg yolks, a mixture of sugar and kosher salt, and time.
Yolks were deposited carefully by hand into round indentations made with the back of a wooden spoon, sprinkled with salt mixture until just covered, then covered completely with a tightly fitting lid and refrigerated for 5 days until firm.
Resulting yolks were indescribable but I will try my best: salty complex umami flavor when grated over bitter salad greens with a simple balsamic vinaigrette, luxuriously silk and rich when grated over warm buttered toast with avocado – some delicious sort of witchcraft takes place when grated over hot buttered noodles… forgive me, I’m drooling now.
Good for 30 days in the fridge which was the perfect amount of time for me to use the whole batch testing out various applications. I think for the right foodie recipient, a nicely labeled jar of cured egg yolks would make a fantastic holiday gift. Maybe with a microplane (aka a rasp grater, and FYI every kitchen needs one), a loaf fresh bread, and a wedge of good cheese?
You can tell what my priorities are (eating good food)!
I woke up this morning 1. determined to finish this knitted denim top so I can wear it out tonight and 2. CRAVING granola for some mysterious reason.
I whipped up this quick batch of Easy 5 Ingredient Granola with what I had on hand and it turned out great, so I thought I’d share the recipe. Gluten-free and lower in sugar than most granola, if you think about those things. Substitutions to veganize are in parentheses. Consider this recipe a base and feel free to add nuts or dried fruit.
1/4 C Ghee (or coconut oil)
4 tbsp maple syrup, honey or a combo of both
2 tbsp nut butter, I used peanut
2 C rolled oats
a dash of cinnamon
Preheat oven to 325 and grease a large baking sheet with a small amount of ghee (or coconut oil) or line with parchment paper.
In a small sauce pot combine everything but the rolled oats and cinnamon and stir over low heat until melted.
Add melted ingredients to 2 cups of rolled oats in a medium sized bowl and stir until the oats are coated.
Spoon coated oats onto the baking sheet and spread into a relatively even layer.
sprinkle with cinnamon.
Bake at 325 for 15 minutes, then remove the baking sheet from the oven and carefully stir with a wooden spoon.
Return to the oven and bake for an additional 15 minutes.
Remove from oven and let cool. Transfer to a large jar or Tupperware.
I’m picky when it comes to bananas. Aside from the fact that I try to only buy bananas when I can find Fair Trade bananas, I love snacking on a good, medium-sized banana with no green or bruises, and an even smattering of small brown freckles. Like I said, I’m picky.
I have a tendency to buy a couple of bunches of underripe bananas with the intention of giving them a few days to ripen up at home. I think, “Man. I’m gonna eat so many bananas this week… I feel healthier and more vibrant already. Look out, world!”
Let me be extra dramatic and tell you that the only thing I hate more than an underripe banana is an overripe banana. I guess you could say I have a bit of a masochistic streak because without fail, I’ll forget about them for a week, panic because I really hate to waste food, then force myself to choke down as many overly ripe bananas as I can in 24 hours. A living hell!
This week I put an end to this torturous cycle and threw together a simple banana bread using a mishmash of the seemingly random ingredients I had on hand. And I’ll be damned, it was accidentally the best loaf I’ve banana bread I’ve ever made.
Sweet and full-flavored–this is not a healthy superfood but rather a pleasant fruit and nut cake with a few superfluous substitution to make me feel a little bit better about eating half a loaf in one sitting. Please please please feel free to take this recipe as a suggestion and use whatever you have on hand. Don’t stress, I promise I won’t be mad. Continue reading “Recipe: Banana Bread with Walnuts”→