Tonight I'm Making///Corn Ceviche

My sister Sarah's birthday is tonight and we'll be having a white picnic at the Skidmore Bluffs. I'm going to bring some ceviche (which I never get to eat btdubs cause I'm a veg) that looks totally rad from a little blog called Sprouted Kitchen.

**POST EDIT***

Just want to say this was one of the easiest recipes ever. So quick and freaking delicious. I ended up using 3 ears of corn because I wanted there to be enough for 10 people. This is totally a perfect picnic salad.

Corn Ceviche

2 Farmstand Corn Cobs
Zest and Juice of one Lime
1 Generous Tbsp. Extra Virgin Olive Oil (use the good stuff)
1 Green Onion, finely chopped
1 Serrano Chile, seeded and minced
1/4 Cup Chopped Cilantro*
1/4 tsp. Sea Salt

1. Shuck the corn and use a sharp knife to cut off the corn kernels from all sides. Put them in a mixing bowl.
2. Add the zest and juice of the lime, good olive oil, green onion, serrano and stir to coat. Add the cilantro and sea salt and give it another stir. Let it sit for at least 30 minutes before eating for the flavors to blend. Taste for salt. Keep in a covered container in the fridge, it gets slightly more spicy with age.

* I know there are people who despise cilantro, but don’t let that deter you from making this. You could substitute 2 Tbsp. finely chopped, fresh oregano leaves. It won’t be quite as ‘mexican’ tasting, but it does need a fresh herb, and this is the second best option.

Park Nights///

Last night we hit up a park in Portland for an outdoor viewing of Back to the Future. We had homemade icecream, Ninkasi and magic.

Photos by Jorie

Photo by Cat

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You Are What You Eat///

Mmm, I'm delicious.

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via Today You Inspired Me & Bauhaus

Chef Drew Teaches Us /// HOW TO CUT AN ONION

Have you ever wondered how restaurants perfectly dice their onions? Well here's your chance to find out!

Ha Ha

My cutest of cutesers friend Cassi is dating the cutest of cutesers man. His name is Drew and he cooks at one of Portland's best restaurants, Toro Bravo (which I'm so lucky to have right around the corner from my house!). For a class Cass had to make a how to video - so she had her man, Chef Drew, teach us how to chop an onion.  It's totally helpful! 

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Thursday Thoughts

 

1. This little plastic deer sits on my desk at work.  He's been with me since the beginning of my time at Schoolhouse. 

2. A new discovery today - sweet and salty Gramma Jan's popcorn. Better than Kettle Corn. I SWEAR!

3. Pretty vintage books at the local Goodwill. 

4. Trying out a new color - Pretty grey nail polish.

5. How cute is Jorie's sweater? She found it at Goodwill, altered it and added leather elbow patches. LOVE

Genius Party Treats///Chocolate Stuffed Raspberries

A single chocolate chip stuffed into raspberries is a perfect party treat or every day dessert.

Genius.

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via Ardor

Tuesday Tidbits///

1. I eat Stonewall's (VEGAN) Jerquee every day. It's the perfect midafternoon high protein, energy boostin schnack. NOM NOM

2. Haters gonna hate, but even Bosco likes Stonewall's - he didn't leave my side once I opened the bag.

3. Ass kicken biznass shoes with a side of bell bottom.

4. So much time preppin - getting the Etsy shop details complete. Header, check.

Homemade Chai///

///Chai Tea///

Before Ketch and I were together I had a whirlwind romance a sweet Indian-American boy who would make me homemade Chai every morning. Ever since then I've talked about making it on my own, but never have.  We are going through an extra cold spell here in Portland and this recipe is inspiring me to try making this warm and comforting tea.

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Kitchen Conversions as art///

I love these - available here.

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Vegan Slider Recipe/// BOOM

Next time I make dinner, we're having these///

RECIPE
Spork Food's Veggie Burger Sliders 

Yields 8 - 10 small patties

Ingredients:
2 Tbsp neutral tasting oil
1 onion, finely diced
1 clove garlic
2 zucchini, shredded or finely chopped
2 carrots, shredded or finely chopped
2 cans organic kidney beans, drained and rinsed
3/4 tsp un-bleached sea salt
1/2 tsp ground black pepper
3 Tbsp vegan Worcestershire sauce (Wizard brand preferred) 
2 Tbsp lemon juice
1 Tbsp agave
1/2 cup organic rolled oats
2 Tbsp cornmeal
1/4 cup spelt flour
1/4 cup canola oil, refined coconut oil or other neutral tasting, high heat oil

Instructions:
In a food processor, shred the onion, carrot and zucchini, or use a hand grater. Remove from the food processor and place in a large bow.

Put the large blade in the food processor and add kidney beans, garlic, sea salt, pepper, Worcestershire sauce, lemon juice and agave. Pulse together 5 times. Add oats, cornmeal and spelt flour and pulse until the mixture comes together and pulls away from the walls.

Add the bean mixture to the large bowl with the shredded vegetables. Fold to incorporate. Add more spelt flour if the mixture is too loose.

Heat a large skillet and add oil. With damp hands, form the burgers into 3 inch patties and place in the pan. Cook for approximately 3-5 minutes on each side, or until browned.

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via LAinBloom and The Huffington Post

Cookin///Cupcakin///

Ketch and I like to cook together///it's a bit of a bonding experience for us. I tend to lead the way and he picks it all up really quickly. Almost like a sous chef assisting me with every little detail.

Remember when I posted about our "Chicken" Pot Pie and cupcake night? Well here are just a few photos as proof! Many did not turn out - but there are a few cuties to prove that we can get down in the kitchen

These are the innards to my faux chicken pot pie. Everything gets cooked on the stove in a gravy of veggie stock and red wine before getting put in casserole dish and covered with puff pastry.

While the pot pies were baking we whipped up some cupcakes for dessert. Funniest thing is we call people who are being all lovey doevey with their significant other "Cupcakers." Here's ketch greasing and flouring the pan...such a cupcaker...such a good boy///

Lemon cake, blackberry jam filling and fresh whipped cream with a raspberry on top. YUM

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Rainy Fall days///make me want to cook

Tonight's dinner///

***I cooked my pot pie with Quorn vegeterian chicken breasts and fakin bacon and it was soo good! Ketch made the non veggie style of course. We also added a tons of fresh vegetables: potatoes, carrots, peas, onion and broccoli. The best part though was the fact that it felt so much healthier than the average pot pie (even with the puff pastry). The gravy is simply stock and red wine versus the classic cream of chicken/musheroom soup recipe. Savory comfort food at its best.Yumm///

We made our cupcakes with blackberry jam and raspberries on top. Awesome recipe. Super light and refreshing///

via What Katie Ate and Ming Makes Cupcakes.

holding on///

holding on to the last bits of warm sun///holding on to the last bits of summer

we worked in the yard///drank light beers///cleaned with the doors open///

we even bbq'd smores and hung twinkle lights///

because I'm really hoping for nice days thru Halloween///

via fuckyeahpaul&joanne

A summer Concert at the Zoo///with homemade Peach Donuts!

We are having a little work party this weekend and attending Prairie Home Companion's show at the Portland Zoo. I grew up listening to Garrison Keeler's old timey radio show every Sunday morning on the car ride out to our friend's farm. It reminds me of my parents; young and dark haired, the red velour interior of our old Ford and rolling down the window to let the summer wind blow through my hair. So basically I'm excited in this strange nostalgic way /// like the way I get excited for Christmas traditions that have gone on as long as i can remember or family roadtrips. I didn't necessarilly always love every moment - I remember begging my Dad to switch Top 40 station - but overall the memories are happy and cozy and people oriented. 

So I'll bring my picnic blanket and lay it out on the big lawn at the Zoo...get cozy, eat some good food and enjoy the companionship of my awesome coworkers who I think all have silimar nostalgic feelings about the show. 

Speaking of good food I think all of us will be bringing some delicious snacks and wine to share and enjoy.  I'll bring some of these Peach Donuts///I saw these on the kitchn and literally started salivating.  They are perfect to make out of the already donut shaped heirloom peaches that are sold at Sheridan's Fruit Market right across the street from my work. I'll put them in a cute crate - sprinkle them with powdered sugar I don't think anyone will be able to say no. Yummmm

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****Post-Edit: I made the donut peaches and they were so easy and totally amazing dipped in cinnamon and sugar. If you take them on a picnic like I did I recommend laying them in a single layer in towel lined pan.  I had them stacked on top of eachother in towel lined tupperware and they ended up a lil mushy by the end of the night. But when I got them home I crisped them right back up in the toaster oven...so don't be too worried. 

Beer-Battered, Deep-Fried Donut Peaches

(makes 6)

6 donut peaches, carefully pitted without cutting the rest of the fruit

1 egg

1 cup all-purpose flour

1 cup beer

1 tablespoon sugar

1/2 teaspoon salt

about 4 cups canola oil (or enough to submerge)

Bring oil to about 375 degrees. It should be slightly sizzling. Whisk together the egg, flour, beer, salt and sugar. Dunk the pitted donuts into the batter to coat completely.

Test if oil is hot enough to deep-frying by dropping a dollop of batter in first. If it sizzles up and turns golden brown within a couple seconds, it’s ready. Shake a little batter off each peach and deep-fry in batches of two or three at a time. (You’ll want to keep the oil consistently hot, and adding more peaches will lower its temperature.) Once golden brown, after approximately 5-10 seconds, transfer to paper towels to drain.  
*** Coat in a mixture of cinnamon and sugar. Serve with ice cream or whipped cream optional.

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And maybe a lil mint lemonade to boot!

My New Obsession///Beets

I have this new foodie obsession and it come in the way of bright pink beets.  Oh my god, yum!! I always imagined them sweet and stayed as far away from them as possible. If only I'd know long ago how good they are. I now am making beet salads almost daily: most commonly with arugula, goat cheese and a touch of vinegar. But beet pasta dish that I found over at The Five Senses looks to die for. Wheat pasta, beets, butter, poppyseeds and chevre. YUMMM!

Find the recipe here.

OH WOW: Let's go out in Portland tonight!

50 RESTAURANTS are included in this amazing steal of a deal. Yes, please.

Sunday Fundays

We have a new tradition of getting together with friends every Sunday for planting in the garden, cooking delicious food and just having a raucous good time. Basically I look forward to Sundays.

Our new vintage chalkboard from an old schoolhouse here in Portland. It hangs in our living room and is constantly changing.

Bacon wrapped, creamcheese filled Jalepenos. Jake made me one sans Bacon. mmm.

 Enjoying our BBQ - CT and his Jalapeno popper and me and my grilled cheese off the grill with Tillamook Cheddar. Can't wait for next Sunday.

WHAT I MADE TONIGHT: Black Bean and Sweet Potato Enchiladas

I made a delicious batch of enchiladas tonight from the below recipe. Black Bean and Sweet Potato Enchiladas. So much more satisfying than plain cheese enchiladas. Mine weren't made with vegan sour cream and I added cheese. Im vegetarian but definitely not vegan.

Black Bean and Sweet Potato Enchiladas

By Cathe Olson

This delicious meal is high in protein, vitamin A, and iron. If you're in a hurry, you can use prepared enchilada sauce instead of making your own.

Ingredients:

• 2 teaspoons oil
• 1 small onion, diceddiced
• 2 sweet potatoessweet potatoes, diced (about 2 1/2 cups)
• 2 cups or 1 (15-ounce can) cooked black beansblack beans with a little cooking water
• 2 cups chopped greens (kale, spinach, etc.)
• Sea saltSea salt and black pepper to taste
• 2 cups Enchilada Sauce (recipes follows)
• 8 large whole grainwhole grain flour tortillasflour tortillas or slices mountain bread, or 10 to 12 corn tortillascorn tortillas
• 8 ounces nondairy sour cream

Preheat oven to 375ºF. Heat oil in large skillet. Add onion and sauté 5 to 10 minutes or until soft. Add sweet potatoes. Cover and cook about 10 minutes or until tender. Stir in beans and greens. Cover and heat about 5 minutes until greens are wilted. Add a little water if necessary to prevent scorching. Season with sea salt and pepper to taste.

Cover bottom of 9 x 13-inch baking dish with about 1/3 cup of enchilada sauce. Place tortillatortilla or mountain bread on flat surface. Scoop a line of filling across the width of tortilla or mountain bread about 2 inches from the bottom. Spoon sour cream across filling. Roll enchilada up and place in pan, seam side down. Repeat until all filling has been used. Cover enchiladasenchiladas with remaining sauce. Cover pan and bake 20 minutes.

Makes 8 servingsservings

Cathe Olson is the author of the new nondairy ice cream cookbook: Lick It! Cream Dreamy Vegan Ice Cream Your Mouth Will Love, as well as Simply Natural Baby FoodSimply Natural Baby Food and The Vegetarian Mother's Cookbook. Visit Cathe's Web site at www.simplynaturalbooks.com and her blog at http://catheolson.blogspot.com.

Homemade Pizzas...Mmmm

I love love loooove making homemade pizzas. My personal favorite is baking the dough on the grill, flipping it and then adding all the luscious toppings and letting it grill a little longer. I never make my dough...that will be another day. I usually buy Trader Joe's herby ready made dough or even pillsbury which you don't even have to roll out and is already long and narrow like the grill! I have fantasies about making a whole wheat dough as I am on a bit of a health kick. But for now, I'll just top it with tons of veggies. The Kitchn did a great piece today with TONS of great ideas for pizzas with oodles of flavor. Can't wait to try the butternut squash with ricotta and the breakfast pizza!

I have sweet potatoes just sitting in the freezer...

So I think I'll have to make this Moroccan Chicken Stew soon...mmmm...ofcourse substituting the chicken with Morningstar's Meal Starters Chik'n Strips.