3.17.2013

As Easy As Riding A Bike


At the behest of a good friend of mine, I'm posting today even though I don't have a recipe to share. Instead spurred by a recent post of hers I'm going to share a story about our trip to Paris last year.

Back in September, I met my husband in Europe after he had been working overseas for 2 1/2 months. We met in Germany and flew to Paris together for 2 glorious weeks of good food. I could tell you about all the amazing cheese we ate.



Or the amazing manicured gardens we visited.


Or the ridiculous pastries and sweets we ate on a daily basis.



Or even the amazing open air markets we visited and the food we ate from the markets.




Instead, spurred by this same friend and her recounting of a recent bicycle adventure, I'm going to share my own bicycle comedy.

But. Did I mention the cheese?


Like anyone who has watched Amelie and dreamed of going to Paris, I had visions of what I wanted to do (and of course eat) in Paris. One of the "to do" items on my list. Ride a Velib in the City of Lights. Easy enough. So I thought.

My first encounter using a Velib in Paris was less than romantic and more of a matter of not wanting to walk the mile to Sacre Coeur. We had done a lot of walking in the previous days and I thought it would be easier. Overall, it was and while I didn't feel quite as comfortable on the bike as my cycling husband, I did ok. Well, at least that's how I remember it.

The second time we used the Velib system, we picked up bikes near Galeries Lafayette. For those of you unfamiliar with Paris, this is a bustling area of the city with lots of pedestrian and vehicle traffic. Red flag number one. 

Anyhow, we picked up the bikes and headed straight into the bustle of midday traffic. My husband's only request of me was to follow him. Simple enough I thought, since he's a seasoned cyclist and can maneuver through traffic well. Red flag number two.

Our destination was the Left Bank, so we planned on cutting through the Louvre and crossing at Pont du Carrousel. Red flag three.

I followed my husband diligently for about a 1/4 mile, after which I became so enchanted by the fact that I was in Paris. On a bike. Passing the Louvre. Folks it doesn't get much better than that. And in fact, it didn't. 

Like I mentioned, I was feeling pretty good about myself after that first 1/4 mile and was enjoying the scenery all around. I somehow managed to get beside my husband as we approached the Louvre and were getting ready to cross the Seine. As we started to cross the Seine I started to pull away from my husband and into the middle of traffic. Literally. Instead of riding along on the farthest right lane, I had managed to ride myself across 2 lanes of traffic (if you can call them lanes) and found myself amongst an angry motorbike and a honking car. There could have possibly been lots more honking, but at this point I was fearing for my life and couldn't tell you with any certainty.

In the blink of an eye, I was jarred from my perfect Paris ride and couldn't figure out how to get back into the correct lane. So, I did what any sane, scared person would do. I rode right back across two lanes of traffic. Once on across and on the sidewalk, I promptly jumped off and got the ugliest stare from mon ami. In all fairness, he gave me more of a "what were you thinking you could have gotten yourself killed" worried stare. 

Needless to say we didn't ride any more that day and walked the rest of the way. 

Yet, somehow I managed to convince myself and, more importantly, my husband that we should do it again two days later. I rode white-knuckled all the way and that my friends was the last time we rode in Paris.

I don't know if we'll do it again the next time we find ourselves in Paris, but we'll always have that memory. It may not be the Amelie version, but it's my version. All mine.

Me after our last ride in Paris with a "never again" smile.






3.10.2013

Chocolate Chip Cookies

To know me is to know that I can be an indecisive person. I will over analyze and over think just about anything if you give me a chance. From the big things in life to the little things, I will waver up until the last moment. But, if there's one thing in life I'm certain about it's my favorite cookie.

Chocolate Chip. No doubt about it.

It's a classic cookie with simple ingredients and heartwarming, soul-satisfying flavors that no cookie can compete. Well, at least in my opinion.

Like everyone out there who loves a good chocolate chip cookie, I've got one or two recipes that I return to time and time again. There's the now famous New York Times recipe, Kim Boyce's recipe using whole wheat flour, and of course my mother-in-law's recipe (a family classic). But, like a true indecisive, I like to try out new recipes wondering if it just might be a bit better.

In the case of this particular recipe, I was looking for something gluten free. I don't have a gluten allergy or even a sensitivity for that matter. I just like baking with different flours, because of the taste they impart. And, we try to be conscious of how much gluten we eat. It's a thing we do. So, I searched for recipes that included two flours I had on hand. Almond flour and coconut flour. I didn't come up with much that included both, so I tweaked a recipe that I thought had potential.

The original recipe uses only almond flour, but in my experience this tends to create a cookie that's a bit dense. I knew coconut flour would add some lightness, because it absorbs moisture fairly well and creates some crumb. The minor changes worked and this chocolate chip loving lady is satisfied.

Well, for now at least.

Chocolate Chip Cookies
adapted from Meaningful Eats

3/4 cup Earth Balance Natural Buttery Spread
3/4 cup brown sugar 
2 teaspoons vanilla extract
2 large eggs
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups almond flour
1/2 cup coconut flour
1 1/4 cups chocolate chips of choice





Preheat oven to 350 degrees. 

Line a baking sheet with parchment paper and set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, cream together the butter and brown sugar. Beat on medium speed until well combined, about 3 minutes. Add the eggs, one at a time, making sure they are thoroughly combined between each addition. Add vanilla and mix until combined.

Add the baking powder, baking soda and salt to batter and mix. Add the almond flour, one cup at a time, mixing well after each addition. Add in the coconut flour and mix well. Fold in the chocolate chips with a wooden spoon and stir until thoroughly combined.

Shape dough into tablespoon rounds and place on prepared baking sheet about 2 inches apart. Press down gently on each round to flatten slightly. Bake for 8-10 minutes, depending on the level of doneness you prefer. Remove from the oven and place cookies on a wire rack to cool. Be careful as you transfer the cookies to the wire rack as they are soft straight from the oven. They will firm up as they cool.


2.10.2013

Our garden









When I imagined having a home of our own one day I always imagined having a garden. I imagined going out into the garden and cutting fresh herbs for that's night dinner or picking sweet vine ripened tomatoes to be eaten simply with a sprinkling of salt.

Two years ago we bought our first house and one of the first things we did was build a garden. Some of the first things we planted were broccoli, cauliflower, spinach, tatsoi and swiss chard. Three days later a January frost settled in for four days. We lost almost half of the plants that I had so lovingly planted just days before. That was followed by a record number of 100 days straight of 100 degree plus temperatures. The tomatoes that I had dreamed of alluded me. I can't remember if I planted anything that fall, because I was feeling a bit disillusioned about gardening (as you can imagine). But my husband, ever the encourager, told me we were learning and we would keep trying. Luckily,  I listened to him and we planted again the following spring. The garden produced a bounty of carrots and greens that still brings a smile to my face. That was followed by another sweltering summer, but this time we faired better with our tomatoes. We enjoyed them a number of ways. My favorite being straight off the vine.

We took it a bit easier this fall and decided to let the garden rest. I planted a few onions, some garlic, carrots and beets late last year. Things are coming along nicely and I'm looking forward to pulling a few carrots from the ground in a couple of months. Of course, I've already got tomatoes on my mind. I've got a smile on my face just thinking about it.

1.21.2013

Inspiration: 101 Cookbooks

I meant to write up a recipe for a sweet potato soup today last week, but I just didn't get around to it. I got distracted/lazy. I'll be sure to get that up this week, because it was very good ifidosaysomself. So, in lieu of that post I thought I'd show some blog love to a blogger that I admire for her creativity both in the kitchen and in life. She inspires me to look at simple ingredients differently and to play around with flavors.

101 Cookbooks is written by the talented Heidi Swanson who is based in San Francisco. Her recipes are simple, healthy and honest food. What always wows me is how she incorporates and plays with flavors. Stuff that you would never think of putting together. I mean it's not rocket science, but sometimes trying to cook an easy meal feels like it.

Take for example her Red Lentil Soup. A seven ingredient (six if you're me) list, none of which scream exotic or amazing. Why did I make it then? A friend who has good taste and loves to cook recommended it to me, so I figured why not. Well, I'm glad I did!

The soup itself is basic and a cinch to prepare. What makes it special are the little extras she suggests as toppings. Almonds, black cured olives, feta. Yes please to all of them (well maybe not the dairy for me)! Those toppings take a humble soup of brown rice and red lentils and make it so much better. And if you happen to have a bottle of truffle oil that someone was kind enough to gift to you, well then swirl that in too.

Some of my other favorites:

Simple Tomato Soup
Baked Quinoa Patties
Orange and Oat Scones
Nikki's Healthy Cookies

If you're looking for simple food with flair then be sure to visit 101 Cookbooks!





1.11.2013

Berry Avocado Smoothie

Can I share a secret with you? Promise not to tell anyone?

I am not a breakfast person.

There I said it. Now the whole world knows.

I eat breakfast only because I hear it's the right thing to do and because if I don't my stomach will remind me to eat something. Now, it's not that I don't like breakfast foods. It's just that most breakfast foods tend to require chewing. I'm so not into chewing my food in the mornings. Too weird?

To remedy the fact that I need/should eat breakfast I've become best friends with my blender. I love my blender, because with it I can make endless variations of smoothies. I looooove smoothies. No chewing necessary. Just drink up!

One of my favorite, if not favorite, smoothies is a Raw Chocolate Shake (sans the maple syrup). Since I limit my dairy intake, I can't have the yummy creamy chocolate ice cream with banana malted shakes I use to enjoy on a regular basis. The Raw Chocolate Shake has taken its place and I feel like I'm having a treat when I blend one up. I would love to have it every morning for breakfast, but I've come to realize that it's good to change things up. Keep life interesting ya know!

So from time to time I'll whip up a smoothie with mixed berries and avocado! Yup, folks an avocado. It totally gives it that creamy thick consistency. And no, it doesn't taste like avocado. Well, at least I don't think so. Give it a whirl folks. It's total health food in a glass! No chewing necessary.



Berry Avocado Smoothie
Serves 1

1/2 cup frozen raspberries
1/2 cup frozen blueberries
1/2 small avocado
1 tbsp ground flax seeds
2 cups almond milk (or any non-dairy milk alternative)
*optional sweeten to taste with honey or stevia if needed (sometimes the berries are not sweet enough)

Place all ingredients in blender and blend till smooth. Serve and enjoy!