3 Good Things: November 18, 2020

These days, we'll take any sunny day we can get. I should start logging all of our outdoor time. 

1. Billie Eilish on Song Exploder

2. I just learned about this wonderful organization centered around BOOKS!

3. Anyone else experiencing cooking fatigue? This may help.

3 Good Things: Weekend Edition

I walked with a friend for nearly 2 hours yesterday. We strolled through the quiet streets of my favorite Cville neighborhood. If you do anything during this time, please treat yourself to a walk or two a day. It's life giving!

Some other good things:

1. This spoken word is especially appropriate (and painfully beautiful.)

2. Successfully made these yummy cookies with the fam on Saturday.

3. Book recs!

Handpicked 05

+ One of my longtime blog crushes has a new format with lots of good recs.

+ The new Fruit Bats album has been on repeat in our house. (Seeing them in July!)

+ A timely listen for a challenging phase of parenting toddlers. I have since been eating up Sylvia Boorstein's writing, too.

+ I forgot how easy and delicious this recipe is.

+ Current read.

+ B and I have been chipping away at Season 3 of Life in Pieces. Short, funny, and lighthearted content. Much needed in today's world!

Iced Coffee

We drink a lot of coffee in this house. Lately, due to the heat, we've been enjoying ours cold.

Brett fills ice cube trays with leftover coffee from the morning and then uses the cubes in his cold brew in the afternoon. This helps keep it fresh and not watered down. To make it extra sweet, he mixes in this simple syrup. It's best mid-day pick me up!

Kale Quinoa Greek Salad

We adapted a number of recipes to create this delicious and refreshing side dish. It also makes for a great lunch. Doesn't this kale look pre-historic?

Ingredients:

+ 4 c slice kale
+ 1 cucumber, diced
+ 2 c cooked quinoa
+ 10 cherry tomatoes, halved
+ 1/2 red onion, sliced
+ 1/2 c feta

Dressing:

+ 1/3 c olive oil
+ 3 T red wine vinegar
+ 1/2 t salt
+ 1/4 dried oregano
+ pinch of black pepper

1. Cook quinoa and let sit until cool.

2. Fill a serving bowl with the sliced kale. Mix in the cucumbers, red onion, tomatoes, and feta.

3. Add quinoa to the vegetables. Pour dressing over everything and mix well. Best served room temperature or chilled.

Smitten Kitchen Granola

I used to bake my own granola every few weeks. I'm not really sure why I ever stopped, but what better time to start again than on a rainy 4th of July! 

Recipe brought to you by the Smitten Kitchen.

Ingredients:

3 cups old-fashioned rolled oats
1 cup unsweetened shredded or flaked coconut
1 cup sliced almonds
1/4 cup toasted wheat germ (I used steel cut oats)
2 tablespoons olive oil
1/2 teaspoon coarse salt
1/2 cup maple syrup
1/4 teaspoon ground cinnamon
1 large egg white
1 1/2 cups Craisins

1. Preheat your oven to 300 degrees. Combine all ingredients but the egg white and dried fruit in a large bowl, tossing to coat evenly. Whisk the egg white in a small bowl until frothy. Stir into the granola mixture, distributing it throughout. Spread it in a single layer on a parchment-lined baking sheet.

2. Bake for 45 to 55 minutes. About halfway through the baking time, use a large spatula to turn over sections of the granola carefully, breaking them up as little as possible. Rotate the pan if granola is baking unevenly. When it is evenly browned and feels dry to the touch, transfer the pan from the oven to the cooling rack. Cool completely. Once it’s completely cool, break up granola into whatever size clusters delight you. Sprinkle in dried fruit.

3. The granola keeps at room temperature in an airtight container for 2 weeks. It keeps even longer in the freezer, if you’re the stockpiling type.
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BBB

Brett's banana bread (BBB) is a personal favorite. We spent the morning baking two loaves - one for a friend and one for us. To give proper credit where it's due, the recipe comes from Cook's Illustrated. 

The process of making banana bread doesn't lend itself to the most appetizing of photos. Luckily (and more often than not), the finished product comes out beautifully!

Ingredients:
+ 1 3/4 c flour
+ 1 t baking soda
+ 1/2 t salt
+ 5 ripe bananas, peeled
+ 8 T butter, melted and cooled
+ 2 large eggs
+ 3/4 packed light brown sugar
+ 1 t vanilla extract

1. Adjust oven rack to middle position and heat oven to 350. Spray 8 1/2  by 4 1/2 inch loaf pan with vegetable oil spray. Whisk flour, baking soda, and salt together.

2. Place 5 bananas in separate bowl, cover, and microwave until bananas are soft and have released liquid about 5 minutes. (We don't have a microwave, so we freeze our bananas and let them thaw for a few hours.) Transfer bananas to fine-mesh strainer over medium bowl and allow to drain, stirring occasionally, for 15 minutes. This should make 1/2-3/4 c liquid.

3. Transfer liquid to medium saucepan and cook over medium-high heat until reduced to 1/4 c, about 5 minutes. Remove pan from heat, stir reduced liquid into bananas, and mash with potato masher until mostly smooth. Whisk in butter, eggs, brown sugar, and vanilla.

4. Pour banana mixture into dry ingredients and stir until just combined, with some streaks of flour remaining. Scrape batter into pan.

5. Bake until toothpick inserted in center of loaf comes out clean, 55-75 minutes. Let loaf cool in pan for 10 minutes then turn onto wire rack and let cool for 1 hour before serving.
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Grapefruit Rubbed Pork Tenderloin

For some reason, we never cook pork. However, tonight was our first attempt at a tenderloin (thanks to Carolyn's recipe) and it was a delicious success! The grapefruit flavor was insanely good. I managed to snap a few pictures of the beautiful fruit and then forgot to take one of the finished product. Oh well, pork tenderloin isn't exactly the prettiest of foods. 

Ingredients:
1 c packed brown sugar (skimped on this a bit, yikes)
1 T paprika
1/2 t cumin
1/4 t cayenne
5 cloves garlic, peeled
2 grapefruit, zested and supremed
s&p
1 lb pork tenderloin

1. Heat oven to 450 degrees. Puree sugar, spices, garlic, grapefruit zest and segments in a food processor until smooth. Transfer to a large bowl.
2. Add pork and toss to combine. Cover with a plastic wrap and refrigerate for 15-30 minutes.
3. Transfer pork to an aluminum foil lined baking sheet fitted with a wire rack. Cook until slightly caramelized on the outside, about 25-30 minutes.
4. Let the pork rest 10 minutes before slicing.

Skirt Steak Salad

Many thanks to Sunset Magazine for this delicious and flavorful recipe. It's a perfect dish for these summer-like days we've been having. 

Ingredients:
2 T mustard
3 dashes of Worcestershire sauce
1 t balsamic vinegar
1/4 t s&p
1 lb skirt steak, cut into pieces
5 oz. arugula
1 pint cherry tomatoes, halved
2 green onions, chopped
3 oz. blue cheese, crumbled
2 T lemon juice
1/4 c olive oil

1. Heat a grill to high heat - 450-550 degrees. Mix mustard, Worcestershire, vinegar, s&p in a medium bowl. Add steak, tossing to coat.
2. Grill steak, turning once halfway through, 6-8 minutes for medium. Let rest, covered with foil, 10 minutes before slicing.
3. Put remaining ingredients in a large bowl and toss gently to combine. Divide salad among 4 plates and serve steak over salad.

Food Photography At Its Finest

(c) Alanna Taylor-Tobin

The Bojon Gourmet has clearly mastered the art of food photography. Her images and recipes make me want to cook and eat everything in sight.

Chicken Legs

My foodie fanatic friend (try saying that 10 times fast) sent me this recipe awhile back and I finally got around to making it last night. This dish reminded me just how much I love spicy brown mustard. New weekday staple! 

Ingredients:

4 chicken legs (thighs included)

2 t fresh, minced herbs - sage, thyme, tarragon

salt & pepper

4 T dijon or spice brown mustard

1/3 c Panko

2 T melted butter

1. Heat the oven to 325 degrees.

2. Rinse the chicken legs and pat them dry. Rub them all over with the minced fresh herbs. Season well with salt and pepper. Brush the mustard over the skin side of each leg to coat thinly. Lay the legs in a shallow baking dish, leaving space between them. Sprinkle evenly with the Panko or breadcrumbs and drizzle evenly with the melted butter.

3. Roast about an hour or until the meat is very tender and the coating is crisp.

Cranberried Lemon Yogurt Bread

Sundays are made for baking, don't you think? This little loaf should pair nicely with my morning coffee.

Ingredients:
2 c flour
2 t baking powder
3/4 t salt
1/2 t baking soda
1/4 c butter, softened
3/4 c sugar
1 c yogurt, plain
2 eggs
1/4 c lemon juice
zest from 1 lemon
1 1/2 c craisins

1. Preheat oven to 350. Grease a 9x5 inch pan.
2. Combine flour, baking powder, salt, and baking soda in large bowl. Set aside.
3. Use an electric mixer and beat the butter and sugar in a medium mixing bowl until light and fluffy. 4. Add yogurt, eggs, and lemon juice. Stir in craisins and lemon zest. Add to dry mixture.
4. Spread batter evenly in the pan. Bake for 50 minutes. Cool in pan for 10 minutes once cooked.

Sunday Chicken Chili

(c) The Clever Carrot

I've enjoyed making this recipe the past couple of Sundays. It's quite the trifecta -- easy, delicious, and keeps for days. Thanks for sharing, Lucie!

Ingredients:
+ 2 chicken breasts
+ 1 T cumin
+ 1 T chili powder
+ 1 c corn
+ 3 cans of black or white beans
+ 3 garlic cloves, minced
+ 1 onion, diced
+ 4 c chicken broth
+ 2-3 T butter
+ s&p to taste

1. Preheat oven to 450 and bake chicken for 40 minutes. Once cooked through, slice into small pieces.
2. In a large pot, melt the butter on medium heat. Add onions and garlic. Let simmer for a few minutes then add the cut up chicken.
3. Throw in the spices, corn, and beans. Stir.
4. Add chicken broth. Bring to a boil. Then turn the heat down and cover.
5. Let it rumble and tumble. Top with avocado, cheese, or sour cream. Enjoy!

PB Banana Oatmeal Bars

This is the perfect snack for a road trip, hike, or mid-day pick me up. It takes all of 25 minutes to prepare and bake. 

Ingredients:

1.5 c oats
1/4 c brown sugar
1 t baking powder
1/2 t kosher salt
1 t ground cinnamon
1 t vanilla extract
1/2 c milk
1 large egg, lightly beaten
1 large mashed banana
1/4 c creamy peanut butter

1. Mix the oats, brown sugar, baking powder, salt, and cinnamon.
2. Add the vanilla, milk, and egg.
3. Add the mashed banana and peanut butter. Mix well.
4. Pour the mixture into an 8x8 dish. Bake at 350F degrees for 20 minutes. Cut into squares and enjoy!

Sangria Made Simple

We made sangria for a dinner party last week. It wasn't at all complicated and made for the perfect summer drink. 

Ingredients:
1 bottle of wine - red or white
2 c Ginger Ale
1 lemon
1 orange
1 peach or handful of berries

1. Chop and squeeze fruit juices in a mixing bowl or large pitcher.
2. Combine fruit and wine.
3. Let it sit overnight
4. Before serving, add the Ginger Ale.

I told you it was easy!

Flank Steak Taco

It's not quite summer, but this dish will definitely get you in the spirit! As if you weren't already there. The recipe comes from Keith Snow's Harvest Eating Cookbook, a personal favorite from our collection.

Ingredients:
1 large flank steak
juice of 2 limes
2 T garlic pepper
1/4 c olive oil
2 ears of corn, roasted
1/4 c chopped onion
1/2 c chopped zucchini
2 garlic cloves, diced
1 t diced jalapeno pepper
salt and pepper to taste
1/2 c chopped fresh tomato
2 medium poblano peppers, roasted, peeled, de-seeded, and chopped
6 corn tortillas
sour cream (we used Greek yogurt)

1. Put the flank steak in a large bowl. Add the lime juice, garlic pepper, and olive oil. Flip the steak to coat both sides in the marinade.
2. Cover the bowl and allow to marinate for at least 1 hour
3. Prepare the grill and let it cook for 8-10 minutes on each side until medium-rare.
4. While the steak rests, make the corn relish. Cut the corn off of the roasted cobs with a knife.
5. Heat another 1/4 c of olive oil in a skillet. When the oil is hot, add the onion, zucchini, garlic, and jalapeno pepper. Season with salt and pepper. Stir and cook for a few minutes.
6. Add the fresh tomato and stir. Finally add the corn. Re-season with a pinch of salt and pepper.
7. Remove corn relish from the heat and place in a bowl. Stir in the chopped poblano peppers.
8. After the steak has rested, slice it into thin slices against the grain. Then cut it into bite-sized chunks.
9. Fill the corn tortillas with some steak, corn relish, and a dollop of sour cream or Greek yogurt.

Corn Risotto-Stuffed Poblanos

It's been entirely too long since I've posted a recipe, which is crazy because all we do is cook. I tend to get caught up in the process and forget to document each step with my camera. And being the perfectionist that I am, I like the pictures to look appetizing. Luckily, I had Brett's help with these photos. Excellent aren't they?

This recipes comes from the Smitten Kitchen Cookbook. I'll break it up like she does: peppers, risotto, then assembly. Hope it's not too overwhelming!

Ingredients:
4 large poblanos
6 c chicken or veggie broth
2 T olive oil
1 small onion, finely chopped
1 garlic glove
2 c arborio (risotto) rice
1/2 c beer, preferably light or medium in color
1 1/2 c corn, frozen or fresh
3/4 c grated Monterey Jack cheese
1/2 t salt
ground pepper to taste
1/4 c crumbled queso fresco

Garnish:
3 T sour cream (we used greek yogurt) mixed with 1 T milk and a pinch of salt
3 T chives

Prepare peppers:
1. Lay the peppers on a cooking sheet side by side.
2. Broil them for 10 minutes until nicely charred.
3. Remove from oven and cover with aluminum foil.

Risotto:
1. In a medium saucepan, heat the stock to a low simmer.
2. On a separate burner, heat a larger saucepan over medium heat. Once the saucepan is hot, add oil and heat through. Then add onion and saute until s oft. Add garlic and cook for a few minutes.
3. Add the rice to the pot and stir it a minute or two. Pour in beer and let summer for roughly a minute.
4. Ladle 1 c of warm stock into rice mixture and simmer until absorbed.
5. Add remaining stock, 1/2 c at a time, allowing stock to absorb before adding more stirring often.
6. Along with the final addition of the stock, add the corn. By now, the risotto should be creamy and tender.
7. Stir in the cheese, salt, and black pepper. Remove from heat.

Assembly:
1. Preheat oven to 400 degrees. Remove aluminum foil from the cooking sheet and gently rub off the pepper skins.
2. Cut a slit lengthwise in each pepper and remove seeds.
3. Fill each with risotto through the slit. Arrange them tightly in a baking dish, sprinkling the crumbled cheese between them.
4. Bake for 10-15 minutes.
5. While baking, whisk together the sour cream (greek yogurt) mixed with milk and salt. Once the peppers have cooked, drizzle the mixture over each one. Garnish with chives and enjoy!