Month: September 2020

Bacon and Broccoli Salad with Grilled Chicken

“So often in life, things that you regard as an impediment turn out to be great, good fortune.” Ruth Bader Ginsburg

Edited to add: When I wrote this, Breonna Taylor’s murderers were let off the hook. More protestors were arrested than murderers of Breonna Taylor. Two cops in Louisville were shot the night of this announcement, and Kentucky law enforcement vowed to find and prosecute the killers. Until we value Black lives. Until we show our love with justice. Until we recognize the enduring legacy of enslaved people. Until we change. Nothing is good. Nothing is worthy. Nothing is real. We cannot continue in this country the way we have for the past 400 years. Revolution is coming. The uprising will not be peaceful, and no one will be spared. Choose now which side of history you want to be on.

In a desperate attempt to find an unbiased source of news, I signed up for The Guardian’s daily digest.

Although I remain unsure of its neutrality, this morning I got the most glorious story in my email: it’s all about a tree.

Apparently, The Guardian does a little feature called “tree of the week.” Readers snap a picture of a tree and nominate it, sort of like a vegetal popularity contest.

This week’s featured tree is an oak tree growing firm and steady out of a set of stairs.

We should all be so persistent and hardy in these times.

To help, here’s a little lunch.

May you grow strong and tall through the cracks of your life. That is, after all, how the light gets in.

Broccoli and Bacon Salad with Grilled Chicken
(serves 4)

In addition to being a powerhouse of nutrition, broccoli has medicinal properties that support the body’s transition into fall. It regulates water circulation in the body and boosts qi, making a great option for a satisfying lunch that leaves you full but not weighed down. You can use leftover chicken and make the salad ahead of time – it stays delicious in the ‘fridge for 3 days.

Ingredients

4 boneless, skinless chicken breasts (see Recipe Notes)
2 tablespoons olive oil
Salt and pepper
4 cups broccoli florets
1 cup shredded carrot (about 2 carrots)
½ medium red onion, sliced thin
½ cup chopped walnuts, almonds, or pecans
½ lb cooked bacon, crumbled (see Recipe Notes)
3 tablespoons apple cider vinegar
½ teaspoon mustard powder
¼ cup olive oil
Salt and pepper to taste

Method

Place chicken breasts in a sealed plastic bag and use a rolling pin or heavy pan to pound them into a uniform thickness. Place chicken breasts on a wire rack set over a baking sheet, salt both sides, and place in the ‘fridge for 30 minutes.

While your chicken rests, get started on the broccoli salad.

Blanche your broccoli florets: Bring a large quantity of salted water to boil (prepare another bowl with ice water). When the water boils, add broccoli to it, cooking until just tender/crisp – about 2 minutes. Remove from boiling water and place in ice bath to stop the cooking.

Drain broccoli completely (a salad spinner helps to get all of the water out). Place broccoli in a large bowl with onions, walnut, and crumbled bacon.

Make the dressing: Combine apple cider vinegar, mustard powder, and olive oil and whisk to combine. Pour over broccoli salad and mix to combine. Taste and adjust for salt and pepper.

When your grill is hot, brush chicken with olive oil and season with pepper. Place on the warmest part of the grill for 3 to 5 minutes, looking for grill marks and nice browning. Flip and grill the other side until the chicken is cooked through. If you find the chicken is getting too brown before it’s cooked through, move to a cooler part of the grill. Remove from grill and let rest before serving.

Recipe Notes

• Feel free to substitute a different cut of chicken if you prefer. Simply salt and let rest in the ‘fridge, then grill. The safe cooking temperature for chicken is 160 degrees, but there is some carryover cooking, so removed it from the grill just before it reaches that temperature for juiciest results.
• Bacon can be cooked on the grill right along with your chicken, but it will take longer, so plan ahead. Use heavy-duty aluminum foil or an oven-safe pan and cook bacon just as you would in the oven, flipping once and removing to paper towels when crispy. At 400, crispy bacon takes about 15 minutes.

Sweet Potato and Sausage Hash with Preserved Lemon

The steam made this picture fuzzy, I swear.

So it’s maybe a little strange to start a food blog writing about death, but isn’t it all related in the end?

My beautiful friend Mark Garner died a year ago on October 23rd, 2019, and he opted for a green burial – doing more good than harm in death as in his life.

And KWeeks’s father died six years ago on September 20, 2014, two days after his birthday.

And fall is a natural time to think about death, I think, as the leaves plummet from the trees and all of the outward signs of life begin to fold in and shrivel up.

This morning I found this article on mushroom coffins, an excellent idea if there ever was one, and I got to thinking about how we all eventually become food (or energy) for the earth that we took food and energy from in our lifetime.

Perhaps that’s why in the fall we reach for comfort food – familiar ingredients and easy, warming meals. We are returning, in a sense, to our beginnings as we move irrevocably to our end.

This could be a sad and depressing thought, or it could be a meditation on how we care for ourselves and each other in these transitions: with love and kindness, or anger and impatience?

The sweet and the sour. Life and death. Here’s some dinner to mull it over with.

Sweet Potato And Sausage Hash With Preserved Lemon
(serves 4 to 6)

Comfort food at its finest, with leftovers for lunch the next day. Hearty, salty sausage is balanced with the sweetness of sweet potatoes and the deeply satisfying sourness of lemon. Adjust cinnamon and cumin to taste and season lightly.

Ingredients

4 tablespoons olive oil or ghee
1 12-ounce package of kielbasa, cut into ¼” coins (see Recipe Note)
1 large yellow onion, halved and sliced into ¼” slices
2 large sweet potatoes, peeled and cut into ¼” cubes (see Recipe Note)
1 ½ teaspoons cumin
¾ teaspoon cinnamon
½ teaspoon pepper
8 wedges preserved lemon, chopped small (see Recipe Notes)

Method

In a large frying pan with high sides and a lid, heat one tablespoon of olive oil or ghee over medium heat. Add kielbasa and brown. Remove from pan and set aside.

Add remaining oil or ghee and then add onions. Cook until onions begin to turn translucent.

Add sweet potatoes and toss to combine. Cook, stirring occasionally until brown, about ten minutes.

When the sweet potatoes are browned, add spices, preserved lemon, and sausage. Turn heat down, cover, and cook until the sweet potatoes are cooked through. This could take between 5 and 15 minutes, depending on the size of your vegetables.

Remove from heat, check for seasoning (salt and pepper), and serve.

Recipe Notes

• The smaller you cut your sweet potatoes, the faster this will come together.
• Look for kielbasa with no sugar, nitrates/nitrites, or other artificial ingredients
• If you don’t have preserved lemon, you can use 1 ½ lemons, cut into wedges. Unlike the preserved lemon, though, do not eat the fresh lemon.
• If your sausage is lean, drizzle the dish with ghee before serving.

Cream of Mushroom Soup (Vegan)

Luscious and warming – just like me.

Edited: this was written prior to the death of Supreme Court Justice Ruth Bader Ginsburg. We have apparently now entered the meaty side of things.

Yes, I am aware that I said we would get into the meaty side of things – and we will.

Seems like much of life these days is waiting to get into the meaty things.

But in the meantime, the nights will be in the mid-40s for the next week, with sunny, dry fall days ahead. This vegan cream of mushroom soup is perfect for lunch, or with crusty bread and a big salad for dinner. It freezes well, so put some up for the rainy days ahead.

Cream of Mushroom Soup
(serves 6, with leftovers)

Luscious and creamy without a trace of cream, this silky soup is full of grounding, warming flavors and herbs. A perfect vegan lunch, or see Recipe Notes for meat-eating options. Use homemade chicken, vegetable, or beef stock (see recipes included below), or look for store-bought organic stocks with limited ingredients. Seasoning makes the difference here, so don’t shy away from salt and pepper. Taste as you go.

Ingredients

1 cup raw cashews (see Recipe Notes)
¼ cup olive oil or ghee (divided)
1 cup onion, chopped (red, yellow, and white all work)
3 cloves garlic, minced
2 pounds mushrooms, roughly chopped (see Recipe Notes)
3 tablespoons fresh thyme (or 3 teaspoons dried)
2 tablespoon fresh sage (or 2 teaspoons dried)
6 cups chicken or vegetable stock (divided)
Salt and pepper to taste
Splash of apple cider vinegar for serving
optional for carnivores: ground beef, browned and drained (see Recipe Notes)
optional for serving: fresh thyme and fresh chopped parsley

Method

Cover cashews with boiling water and let sit for at least 30 minutes. Drain, then purée in a blender with ½ cup of chicken or vegetable stock. Set aside.

Heat olive oil or ghee in a large stockpot over medium heat. Add onion and cook, stirring occasionally, until it begins to turn translucent and take on some color (about 5 to 7 minutes). Add garlic and cook for 1 more minute.

Turn the heat to medium high and add the mushrooms, a handful at a time, allowing the mushrooms to color just a bit before adding more. You may need to add a little more ghee or olive oil. Season with salt and pepper, and add fresh thyme and sage. Add remaining stock and bring to a low simmer. Cook until mushrooms are tender (10 to 12 minutes), then add cashew purée, starting with a ¼ cup and adding to get the consistency you want. You may need to add more stock or less cashew purée.

If you are using ground beef, add it back in now and bring the soup back to a low boil. Remove from heat. Add a splash of apple cider vinegar, season to taste, and serve with chopped fresh thyme and parsley.

Recipe Notes

• If you have leftover Cashew Cream, it works well in this recipe. Simply add whatever you like for a nice creamy consistency.
• Select any mushrooms you like. In the fall, look for local chanterelles and porcini mushrooms, as well as year-round shitake and Portobello. A mix of mushrooms works fine here.
• If you are making the carnivorous version of this silky soup, start by browning one pound of ground beef in a stockpot. Remove the ground beef when browned and proceed with sautéing the onion, as above (no need to add ghee or olive oil). Make sure and scrape the browned bits of ground beef off the bottom of the pot as you sauté the onions. Add ground beef back in after you incorporate the cashew purée.

How to Stop and When to Die: Sweet Potato, Broccoli, Mushrooms, and Kale in Coconut Broth

It’s hard to take a good picture of this, but I can tell you with utter certainty that it is fucking delicious.

One of my favorite artists, Marina Abramovic, said this in the documentary Blurred Lines: Inside the Art World:

“It’s important as an artist to know how to stop and when to die.”

I am not sure why this strikes me as so profoundly true, but it does. I have long planned to take up smoking again when I hit 80, and I am adamantly opposed to overstaying my welcome here on this earthly plane.

But the time to stop (and the time to die) are not yet here. Even in this garbage fire of a country, with literal fires in the west and metaphorical fires everywhere, there is still much work to be done.

Here’s some fuel for your good work.

Sweet Potato, Broccoli, Mushrooms, and Kale in Coconut Broth
(serves 4 to 6)

There is a lot of chopping here, but don’t let that scare you off. Use pre-chopped veggies as needed to make this largely hands-off, and feel free to swap out vegetables that you prefer. Optional but recommended is fresh cilantro for serving. See Recipe Notes for optional additions for carnivores.

Ingredients

3 tablespoons ghee or olive oil
1 teaspoon mustard seeds
½ teaspoon coriander seed
½ large yellow onion, diced (about ¾ cup)
2 cloves garlic, minced (about 2 teaspoons)
1 tablespoon grated ginger
1 large sweet potato, peeled and cut into ¼” cubes (about 3 cups)
2 cups of chopped mushrooms (see Recipe Notes)
2 cups broccoli florets
1 13.5-ounce can coconut milk
1 cup chopped walnuts
1 16-ounce bag frozen kale (or 3 cups fresh, chopped small)
Salt and pepper (to taste)
Lemon wedges (for serving)
Optional but highly recommended: fresh chopped cilantro for serving

Method

Heat ghee/olive oil in a large frying pan with high sides over medium heat.

Add mustard and coriander seeds and stir. When they begin to pop, add onion, garlic, and ginger and stir. Season with salt and pepper. Cook for 3 to 4 minutes, stirring occasionally, until the onion begins to soften.

Add sweet potato, mushrooms, and broccoli. Stir and sauté for 6 minutes, or until the sweet potato just begins to soften slightly.

Add coconut milk, kale, and walnuts and season with salt and pepper. Lower heat, then cover and cook for 10 minutes. Sweet potatoes should be cooked through but not completely mushy, so check at the halfway point.

Check for seasoning and add salt and/or pepper to taste.

Serve with lemon wedges and freshly chopped cilantro.

Recipe Notes

• You can use any type of mushroom in this, so pick which ones you like. They are chopped fine and so the shape does not matter. Portobellos give a great flavor and texture and are recommended, but cremini mushrooms work just as well.
• Feel free to substitute your favorite vegetables here or play with amounts above. Love mushrooms and just tolerate broccoli? Think cabbage might be delicious, or want to try snap peas or butternut squash? Adjust accordingly.
• It’s always an option to add your choice of animal protein to any recipe. In this case, sliced, fried sausage coins would be a delicious addition.

The Renewal: Wild Salmon With Bok Choy, Snap Peas, Fennel, And Crispy Mushrooms

Salmon with bok choy, snap peas, fennel, and crispy mushrooms to greet the new moon.

2020 was the year we all became experts on how far a sneeze can travel in a grocery store.

It was also the year I learned that you cannot erase all of your “recents” documents without actually erasing the document completely from everywhere on your computer, and that because MacBook Pro’s default setting is to encrypt every document you produce, it is nearly impossible to recover anything once you have erased your entire desktop.

Sigh. Par for the course in 2020. Another continuation in a long line of personal losses – of people, of things, of writing.

But. There are still things to be done. Earlier this year I began doing some recipe development for my friend Martha of Full Moon Acupuncture for her School of Renewal.

This Renewal is not a detox or a cleanse. It is not intended to make you feel deprived or hollowed out. It is a chance to re-evaluate what it means to feel truly nourished in all ways – through food, practice, and creativity.

The Renewal begins this Thursday on the New Moon, an excellent time to turn in and reset, to begin something new and set intentions. There is time to sign up still – Martha is offering both self-paced and guided options – and I can tell you that this course (and the person offering it) is something special.

This recipe is one of a couple dozen I developed, the first one, as a matter of fact, and when I put it down in front of KWeeks his comment was, “This is part of a cleanse?!” It is rich and decadent and so very delicious but also good for you and soul-satisfying.

Salmon with Bok Choy, Snap Peas, and Fennel (and Crispy Roasted Mushrooms)
(serves 4)

This decadent dish takes a little time and so works best when you are able to slow down and savor not only the final meal but also the process of making it. Packed with nutrient-dense salmon and vegetables, the Five Tastes, from sweet to sour and a crucial part of the traditional Chinese medicine school of nutritional support, are well represented here.

Ingredients

1 teaspoon coriander seed
3 tablespoons ghee OR olive oil
2 teaspoons grated fresh ginger
1 garlic clove minced (about 1 teaspoon)
1 tablespoon apple cider vinegar
½ teaspoon salt
¼ teaspoon black pepper
8 ounces snap peas
1 pound bok choy, washed and cut into 2” pieces
1 fennel bulb, top cut off and bulb cut into ¼” pieces (see Recipe Notes)
4 skin-on wild salmon filets, or one two-pound whole filet (see Recipe Notes)
Olive oil (for salmon)
Salt and pepper (for salmon)
Lemon wedges (for serving)
Crispy Roasted Mushrooms (optional, see recipe below)

Method

Preheat oven to 425 degrees. Line one large baking sheet with parchment paper (you can use lightly greased aluminum foil if you prefer) and another large sheet if you are roasting the mushrooms. Set aside.

Heat a dry sauté pan and add coriander. Swirl coriander in the pan until it becomes fragrant, just a minute or two. This is not required but brings more flavor out of your spices.

In a small bowl, combine coriander, ghee/olive oil, ginger, garlic, apple cider vinegar, salt, and pepper. Mix and set aside.

Place snap peas, bok choy, and fennel in a large mixing bowl and pour the coriander dressing over them. Stir vegetables to coat (you can use your hands). Taste to check for salt and pepper.

Pour vegetables onto baking sheet, saving space for your salmon. It is ok if the vegetables are on top of each other. Slide into preheated oven and set the timer for 10 minutes.

At 10 minutes, it’s time to put the salmon in the oven.

If you are brining your salmon, pat dry and place on baking sheet. Drizzle with olive oil and season with salt and pepper. Give your veggies a stir, then place salmon on baking sheet to cook, skin side down. Total cooking time is around 20 to 25 minutes (20 minutes for veg, and ten or so minutes for salmon).

When the fish is cooked the way you like it, remove the sheet from oven.

Serve with lemon wedges and top with Crispy Roasted Mushrooms.

Recipe Notes

• To prepare fennel, cut the tops off and freeze for vegetable stock. Cut the bulb in half from top to bottom and remove the core (it’s tough and not tasty). Place the flat side on your cutting board and cut into ¼” pieces.
• A few notes on salmon. Wild salmon in season is always more economical than out of season. The most affordable kind of salmon, with less fat and a milder flavor, is keta. Coho, sockeye, Copper River, and King salmon are intensely flavorful fish but can be quite expensive. Most are available frozen year-round.
• Salmon releases albumin when cooked. This harmless protein can be unappetizing to look at. If you would like to minimize this in your fish, brine salmon for 10 minutes before cooking in a solution of 1 tablespoon of salt per cup of water. When ready to cook, pat salmon dry and proceed to cook as directed.

Crispy Roasted Mushrooms

These are easy and delicious, good for snacking and adding texture and umami to food. They can also be added to salads and lunch wraps; the recipe easily doubles.

Ingredients

One pound assorted mushrooms, sliced (shitake, oyster, cremini, etc)
2 teaspoons dried marjoram
½ cup olive oil
Salt, to taste

Method

Preheat oven to 450 degrees. Line a large rimmed baking sheet with parchment paper and set aside.

In a large bowl, toss mushrooms, marjoram, and olive oil until thoroughly mixed.

Pour onto baking sheet, making sure the mushrooms have plenty of room.

Roast for around 15 to 20 minutes until crispy.

Remove from oven and sprinkle with salt to taste.