We Made It!

Well, we made it. Through the home stretch, and now to the weekend. And by weekend I mean 12-DAY HOLIDAY BREAK! Yep. And I worked really hard long hours in the office this week, to the point that I'm exhibiting symptoms of being sick, but it is probably just exhaustion. And on top of it all I had an interview, which always ratchets up my anxiety a bit for a few days.

Fortunately, I completed my project at work, which was a true feat, and I think that the interview went well (and it got me excited about the possibilities of this potential job). And now - sweet sweet break.

I think that SB and I will be off for a pint and a pile of spicy steamed mussels to celebrate, but first - here are a few photos that will further tempt you to buy the new ISA DOES IT cookbook by Isa Moskowitz. I can't get enough of this cookbook!

stir fry with Isa's peanut dragon dressing

white wine risotto with shiitake bacon and peas

Secret Snowflake

Sundays can go two ways -- "Sunday blues" or "Sunday fun day." To be honest, SB and I tend to feel the blues on Sundays - a dread of the workweek creeps in pretty quickly for us in the morning. But today is a fun day for a few reasons.

First, it helps to know that in one week we'll both be on winter break (essentially a 10 day holiday staycation)!

Second, we have been in an awesome exercise and healthy cooking/snacking pattern lately, and my day began at the gym, where I exceeded my running goal for the day and left feeling like a million bucks. 

Finally, today I baked cookies for my "secret snowflake" - a woman in my office for whom I received a list of "favorites" and am now secretly giving little gifts to until the holidays. Fortunately for both of us, her favorite cookie is oatmeal raisin and Isa's new cookbook has a vegan oatmeal raisin cookie recipe that I've wanted to try. They turned out gorgeous and delicious, and seeing the little package of cookies for my secret snowflake makes me feel a surprising excitement for Monday morning. :) 

Recipe below, for your enjoyment!

And because photos make a blog that much more fun to read, here is a photo of another soft-boiled egg that I've been experimenting with lately for breakfast (more like brunch, really). Unfortunately I didn't have any tomato to put on this, which would have been ideal, but otherwise it is just a soft-boiled egg on a piece of toast with arugula, and a touch of a balsamic vinaigrette.

One other note before the cookie recipe -- yesterday SB and I went to the library and found a documentary called West of Memphis, which SB had wanted to see for a while. I didn't know anything about the topic of the documentary until we watched it, and it blew me away. 

The story is of 3 angsty teenagers who were framed for the murder of 3 8-year-old boys in 1993 in a small town in Arkansas. Essentially the law enforcement did a terrible job collecting evidence, the prosecutor was completely corrupt, and the jury and judge just wanted to put the case to rest by convicting three kids who were "counter-culture" for lack of a better word. More than 18 years later, thanks to a previous documentary that raised awareness, funding and outreach by celebs like Eddie Vedder and Peter Jackson, and the tireless dedication of their hired attorneys, the three were released. 

That being said, because of more appalling politics and bureaucracy, the three were only released by a unique guilty plea (so they weren't even really exonerated), and the real killer could therefore never be convicted. It is a highly disturbing documentary - and graphic - but incredibly powerful and important. 

Okay, back to something as lighthearted as cookies... 

Jumbo Oatmeal Raisin Cookies (per ISA MOSKOWITZ)

Ingredients:

1/4 c. canola oil

1/3 c. packaged light brown sugar

1/4 c. granulated sugar

1/4 c. unsweetened applesauce

1 Tb. ground flaxseed (I didn't have this and skipped it)

1 tsp. vanilla extract

1/2 c. all-purpose flour

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. salt

1 1/2 c. rolled oats

3/4 c. raisins

Preheat oven to 350. Line two large baking sheets with parchment paper (I just used ungreased nonstick cookie sheets because that is always my default).

In a large bowl, use a strong fork or whisk to vigorously stir together oil, both sugars, applesauce, and ground flaxseed. Stir for about a minute, until very well combined. Mix in vanilla.

Sift in the flour, baking soda, cinnamon, and salt and mix to combine. Add the oats and raisins, and use your hands to form a dough.

Scoop onto baking sheets using 1/4 c. dough per cookie. Flatten a little with your hands. Bake 12 to 14 minutes, until the edges are lightly browned. 

Let cool on cookie sheets for about 5 minutes, then transfer to cooling rack to cool completely.

Getting it Back

"That day, for no particular reason, I decided to go for a little run. So I ran to the end of the road. And when I got there, I thought maybe I'd run to the end of town. And when I got there, I thought maybe I'd just run across Greenbow County. And I figured, since I run this far, maybe I'd just run across the great state of Alabama." (Can't you just hear Forrest's voice?)


Last weekend I did something BIG - I re-joined the YMCA. I haven't been a member for 4 or 5 years, and SB and I have been thinking about it for a while now. Since his new bike purchase, he has been a committed cyclist, including at home on his cyclops (which essentially makes his bike into a stationary bike). I have envied his passion for exercise, and been reminiscent about the days when I felt like I was in peak shape as a runner. I missed that feeling and, with the weather below zero and snow and ice already covering the ground, winter was looking like a barren stretch of minimal movement and few endorphins.

So I decided that the benefits outweighed the costs, and I became a member again. When I stepped up onto the treadmill the first time, I could not wipe the smile off of my face. (PS. treadmills these days are so fancy, with touch screens and TV access, etc!) Now I am feeling excited about this winter and the promise of being back in peak physical health by the time I can begin running outside again. 

This is another one of those things that I have been too cheap to do for years, but now that I'm doing it I'm amazed that I waited so long. For the price of a meal or two out each month, I have unlimited access indoor cardio and weight equipment, group exercise classes, a pool, and a sense of being part of a health-building community organization. And the cost of membership is proving to be a great incentive for actually showing up and exercising. 

I even have my sights set on FINALLY running a 10-mile women's race (I've been doing the 5K for years) in late September! I have a training plan all put together (of course). Will keep you posted.

Baby It's Cold Outside

We have officially reached below zero temperatures. Brrrrrrr. And what better to do in such weather than cook? Not much.

Here is an amazing recipe that we made this weekend - I highly recommend trying it out:

Dilly Stew with Rosemary Dumplings

Stew Ingredients:
3 Tb. olive oil
1/4 c. all-purpose flour
1 yellow onion, quartered and thinly sliced
1 tsp. salt
3 cloves garlic, minced
6 c. vegetable broth, at room temp.
2 ribs celery, sliced 1/4 inch thick
1 1/2 lb. yukon gold potatoes, cut into 3/4 inch chunks
1 c. carrots, peeled and sliced into chunky half-moons
2 Tb. chopped fresh dill
1 Tb. chopped fresh thyme (we used half this amount of dried thyme)
1/2 tsp. paprika
several pinches freshly ground black pepper
15 oz. navy beans, rinsed and drained

For the Dumplings:
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 Tb. dried rosemary, finely chopped
3/4 c. almond milk (unsweetened)
2 Tb. olive oil

Preheat large heavy-bottomed pot over medium-low heat (we used a large cast-iron dutch oven). Add oil and flour. Stir consistently for 3-4 minutes, until flour is clumpy and toasty. Add onion and salt, toss to coat onions completely in flour mixture. Cook 5 minutes, stirring often. Add garlic and stir for 40 more seconds.

Stream in broth, whisking constantly to prevent clumping. Add celery, potatoes, carrots, dill, thyme, paprika, and pepper. Turn heat up and bring to a boil. Stir often so it doesn't clump or boil over.

Once  boiling, lower heat to simmer and let cook uncovered for 20 to 25 minutes, until stew is thickened and vegetables are tender. In the meantime, prepare dumplings.

Dumplings:
Sift flower, powder, salt together in a large bowl. Mix in rosemary. Make a well in the center and add milk and olive oil. Use a wooden spoon to mix together until a wet dough forms.

When the stew is ready, mix in the beans and plop spoonfuls of dough right on top of the stew. You should get a dozen or so dumplings. Cover pot tightly and cook for 15 more minutes. Dumplings should be nice and firm. Use your ladle to dunk them into the stew to coat them.

Ladle stew into bowls, and top with dumplins. Garnish with additional herbs.

Enjoy!


On a separate note, here is a little winter evening project that made me smile. I am a ridiculous foodie. In case you can't read it, it says "UMAMI" - which is one of the five official "tastes" and a Japanese word that essentially means savoriness or meatiness. Mmmmm mushrooms.