Bacon Wrapped Salmon with Root Vegetables
1 sweet potato
3 purple potatoes
3 slices bacon (I use Niman Ranch)
salt & pepper
Oven 425. Chop the root vegetables into pretty uniform squares. Drizzle with olive oil and season with salt & pepper. Roast until tender, about 20 minutes.
Add the bok choy to the root vegetable pan (I use my cast iron) and roast until softened, around three minutes. Set the bok choy aside.
Set the oven to broil. Season the salmon with salt & pepper. Wrap the salmon in three pieces of bacon. Push the root vegetables to one side of the cast iron, and set the salmon in the pan. Broil for 3-5 minutes on one side, until the bacon is crisp and the veggies brown and roast in some of the bacon’s drippings.
Remove the veggies from the pan, then flip the salmon and broil the other side for 3-5 minutes. Once you remove the cast iron from the oven, put the root veggies and bok choy back in the pan so they heat up. You need very little oil and seasoning if you use the bacon’s drippings to cook the veggies, salmon and bok choy. Enjoy!
My whole house filled with the smell of gingerbread as this cake baked to a deep golden brown in the oven. This is a new recipe, so I wasn’t sure what to expect, but I was pleasantly surprised to bite into a rich and flavorful cake with an extra flaky and crispy crust. The glaze gives just a little bit of lemon sweetness without being overly sweet while the minced ginger gives some bites a little spicy warmth. I’ve made different types of banana and zucchini breads, but this is one of the best breads/cakes I’ve made.
Lemon Glazed Ginger Cake
2 cups white whole-wheat flour
½ tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
1 ½ tsp fresh ginger, minced
¼ cup honey
½ cup butter
¼ cup molasses
1/3 cup coconut palm sugar
1/3 cup confectioners sugar
3 tsp lemon juice
Oven 350. Mix the flour, baking soda and spices in a medium bowl. Mix the eggs, butter, honey and molasses in a separate bowl. Mix the wet and dry ingredients until just combined. Fill two small buttered bread pans (or one large) and bake until golden brown, about 30 minutes.
Let the cakes cool completely before glazing them. To make the glaze whisk the sugars with the lemon juice. Drizzle the glaze over the cakes and enjoy.
Bacon- 5 strips
Cod- cut into smaller pieces
Tomatoes- several heirlooms
Kale-a nice big handful
Garlic-3 or 4 cloves
This stew exhibits some of my favorite foods in a simple, easy dish. I cooked the bacon, then removed it and cooked the onion, kale, corn, tomatoes, and garlic in the bacon grease and added plenty of lemon juice until everything was a little browned. I removed the veggies and quickly seared the cod on both sides before adding in the tomato/corn concoction and the pieces of bacon broken into smaller pieces. I let the whole stew simmer and flavors mix until the cod was cooked to perfection (which doesn’t take too long) and its texture was as luscious and smooth as butter.
“People ask me: Why do you write about food, and eating and drinking? Why don’t you write about the struggle for power and security, and about love, the way others do. They ask it accusingly, as if I were somehow gross, unfaithful to the honor of my craft. The easiest answer is to say that, like most humans, I am hungry. But there is more than that. It seems to me that our three basic needs, for food and security and love are so mixed and mingled and entwined that we cannot straightly think of one without the others. So it happens that when I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it and the hunger for it.”
~ M.F. K. Fisher
The new Edible Reno-Tahoe Cooks! edition had me thinking about macaroni and cheese before I went to sleep, so today around mid-afternoon I was really craving the comfort food. The recipe in the magazine looked delicious, with shrimp and pancetta, but I didn’t have those ingredients on hand so my mac n cheese was a little bit simpler.
Macaroni and Cheese
¼ lb quinoa macaroni
1 small onion minced
1 clove garlic minced
1 Tbsp whole wheat flour
½ cup heavy cream; if you have white wine add a ¼ cup of that too (I didn’t have any on hand)
2 cups cheese: you can use a variety of different cheeses, I used gruyere, cheddar and parmesan
Fresh cracked black pepper
red pepper flakes
½ cup bread crumbs
[Adapted from Cooks!] Oven 350. Cook the pasta according to the instructions. While the water’s boiling, sauté the onions on medium high heat in olive oil until translucent. Add the garlic, cook for about a minute, and then add the flour. Stir the flour in, add the wine and let it cook down if you have it, then add the cream. Let this simmer for about five minutes, remove from heat and stir in the cheese until it is just melted. Add a few grinds of black pepper, sea salt and red pepper flakes.
For the breadcrumbs I just baked two slices of sprouted bread, then chopped them into breadcrumbs. Place the pasta in ovenproof dishes, and then add the cheese mixture on top. Place the bread crumbs and extra parmesan on top and bake until the top is browned, about 20 minutes.
I made this chocolate beet cake in honor of the creative and beautiful energy expressed in the video made by Tiger in a Jar. I’ve watched their video so many times, mesmerized by it’s beauty and simplicity, that I’ve pretty much memorized the recipe by now. My roommate and I were talking about why a video like this is so inspiring when it is so simple—it just shows ingredients and the process of making a cake. But we figured it was the old time feel, the comfort and beauty and simplicity, the celebration of food, and the lovely use of beets.
The cake itself is incredibly photogenic, and more importantly, delicious. The beets add moisture and a rich sweetness, one that lingers on your tongue instead of the sharp, quick sweetness you get from refined sugar. Using good, dark chocolate is absolutely essential as this adds the best flavor and pairs perfectly with the beets. I followed the measurements for the recipe, but changed a few of the ingredients like usual. Instead of using white sugar, I used coconut palm sugar. Instead of white flour, 100% whole wheat (I really like the density and chewiness of whole wheat). I used Green&Black’s 72% baking chocolate, which turned out to be just perfect. Also I use vanilla powder instead of the liquid, I like the flavor of the powder more.
A few notes: when I melt chocolate I always do it in a glass bowl over a simmering pot of water, never in the microwave. When most of the chocolate looks melted, I take it off the heat and stir until the rest melts. I boiled the peeled beets in water for about 45 minutes, until they were soft and easy to cut with a fork. Then I pureed the beets in the vitamix with a little beet water (we saved the rest of the beet water for future clothes dying projects). Finally, make sure you let hot ingredients (the melted chocolate and pureed beets) cool some before you add it into the rest of the mix, this way you don’t cook the eggs. I garnished the cake with figs, raspberries and baby beet green leaves because of their beautiful color.