our messy table

Month: October, 2014

curried cauliflower soup

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It is possible that I have been reading too many blogs as of late. It’s my guiltiest pleasure… to read the stories of women who have written successful, fresh blogs and therefore have written books and have been traveling on book tours… sitting in hotels in different cities with their husbands eating chocolate covered almonds and drinking cocktails. Sitting in airplanes and ho-humming the in the soft, afternoon light as they post about smart, enlightening articles they just stumbled across in the terminal on their way to somewhere impressive. Successful, gifted women in planes and hotels writing and being successful and eating almonds.

Reading these posts has made me sigh.

Especially this time of year, when everything is supposed to be so beautiful but it instead smells like animal manure. And loud machinery rampages on around our home at all hours of the night. And scared little mice have decided to make our home theirs.

Yet this evening, as I walked in the driveway after a run with the dog, I saw through our kitchen window my son and his father sitting around the table. They were surrounded by a warm glow, eating soup from the night before. My husband was holding his spoon that funny way he does. Our son was head banging to no music and chewing a piece of bagel.

And they made me so grateful that I was about to walk into the house to them. That our son was going to come running to the door as I walked in and wipe out when he crashed into our dog. That I was about to help him put cream cheese on his next bite of bagel and talk to my husband about the show he is watching (and I am half-watching).

That I was about to wrap our son in a warm towel after his bath then read him books until my feet fell asleep under his little butt and his yawns became very long and slow.

Very thankful that they are my home. And this blog is just the humble thing it is. Just a place for me to tell you how much I love my family. And to give you recipes like this.

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Curried Cauliflower Soup

Hardly adapted from Cookie and Kate

Yield: 4 Servings

  • 1 large head of cauliflower, broken into small florets, stems chopped
  • ¼ cup melted coconut oil or olive oil, divided
  • 1 medium yellow onion, diced
  • 2 to 3 tablespoons Thai red curry powder
  • 1 small lemon zested (about 1 teaspoon zest)
  • ½ cup white wine*
  • 1½ cups vegetable broth or stock
  • 1 can coconut milk
  • ½ teaspoon sugar
  • 1 tablespoon rice vinegar
  • sea salt and freshly ground black pepper
  • ¼ cup chopped green onions/chives, not shown
  • Hot sauce to serve, optional

Preheat oven to 400 degrees Fahrenheit. Toss the cauliflower with enough coconut oil to lightly coat it Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown, about 25 to 30 minutes.

In a Dutch oven or large, heavy-bottomed pot over medium heat, sweat the onion with 1 tablespoon coconut oil and a dash of salt until translucent, about 3 minutes. Add the curry powder and lemon zest and stir to incorporate. Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated.

Add all of the roasted cauliflower stems and half of the florets to the pot. Add the vegetable broth, coconut milk and sugar. Cook, stirring occasionally, until the soup is warmed through. Remove from heat and stir in the vinegar. Use an immersion blender to blend until smooth. (Or transfer the soup in small batches to a blender, blending until each batch is smooth. Beware of the steam escaping from the lid.)

Add salt and pepper to taste. Ladle the soup into 4 bowls. Top each with ¼ of the cauliflower florets, a sprinkle of green onion and chives. Serve with hot sauce.

Notes:

* I have substituted the wine for vegetable broth with good results

 

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walnut banana baked oatmeal

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Hello people! I tell you. I sat down to write this post a handful of times over the past month. And if I learned anything from that stream of failure, it is that sitting down to write after baby is bathed and wrestled into pajamas and read about 50 books (a mild exaggeration) then tucked sweetly into bed… after the dishes have been washed and dried and put away and all the odds and ends dispersed randomly throughout the day are set back in their places…. after my evening jog and shower and my cup of tea found its way warmly into my hands… sitting down to write put me to sleep. And I tell you, those were some very good nights of sleep.

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Today is Saturday. And baby is napping. And I probably should be doing other things. But I feel like being here.

That being said, this past month of blogging failures has taught me something quite valuable I wanted to share.

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Before my last post, I was beginning to feel increasingly strained in my day-to-day life. I felt distracted and mildly chaotic all the time, which can be stressful when you are trying to help a 22-month-old down a ladder or into his winter clothes. So I made a choice.

I wanted to allow myself the grace to be in-the-moment. I decided that if I had the time and energy to post a recipe, I would post. And if not, then I wouldn’t feel bad about it. Overall, I wanted to be more conscious of my time spent looking into a screen.

I didn’t cut myself off from staring into a screen. That didn’t seem very realistic. I just tried to be more conscious of that time. More disciplined.

This may seem like a no-brainer. But it was difficult for me to not feel that pull toward facebook in every free moment.

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While following through, something very nice happened.

I didn’t feel the rush to get here and record a proud moment. I tied my kid’s shoes calmly and watched his facial expressions as he examined a caterpillar and looked into his eyes when he talked to me. I made dinner more slowly. Spent more time outside with the three of us. Made new friends.

The crunch of leaves under feet seemed more clear and crisp. My dog seemed like less of a nuisance…

I felt at peace with myself.

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And overall, I learned that I do not need your attention to feel that my life experiences are meaningful.

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Understand that I am so grateful for your reading eyes. I love to write and hear your feedback, especially when you try our recipes. But my separation from this space, and even from social media and pinterest and other media-things I will forever love, made me feel more… I don’t know… mentally stable. Less anxious and strained. More observant of my family and the precious time we have.

I don’t want to contribute to the mass of eyes fixed on glowing screens. I want to encourage everyone to do much less of that. I want our eyes to be on our little ones… even if they are just playing or sleeping. I want our eyes looking into the faces of our friends while talking over coffee. I want them staring out the window, finding all the fall colors in one tree.

That is not to say that writing here is futile. Or that I am old-fashioned (well, maybe a little). All I am asking is that we pay better attention to what is around us. Talk to your neighbor. Make a connection with someone new. I promise… it’s more interesting, more clear, more beautiful than whatever is happening here.

But, you, know. With a grain of salt. The recipe I am about to share is pretty kick-butt.

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My son and I are all about oatmeal. I pack oatmeal with yogurt and honey every morning for his day care breakfast. And on Saturday mornings, after my husband has left for work, my son routinely pushes a chair to the counter and we get busy with some kind of baked oatmeal. Last Saturday, our breakfast involved toasted walnuts and bananas. It filled our house with the smell of warm cinnamon and honey. Each mouthful tasted like amazingly textured banana bread. The recipe made quite a lot for two, so we were able to store it for future breakfasts and served it with yogurt for quick snacks. We hope you love it as much as we did.

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Banana Walnut Baked Oatmeal

Yield 6-8 servings

• 2 cups rolled oats
• ½ cup pumpkin seeds, toasted and cooled
• 1 cup walnuts, toasted, cooled and coarsely chopped
• 3 Tablespoons ground flaxseed
• 1 teaspoon baking powder
• 1 ¼ teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon Kosher salt
• 1 ½ cups whole milk
• ½ cup buttermilk
• ½ cup applesauce
• 1/3 cup honey or maple syrup, plus more for serving
• 1 large egg, beaten
• 1 Tablespoon vanilla
• 3 ripe bananas cut into ½-inch slices
• 3 Tablespoons coconut oil or butter melted, plus more for greasing pan
• Flaky sea salt (optional)

Preheat oven to 375 degrees F. Grease an 8-inch square or pie dish with a little coconut oil or butter. Fully coat the bottom and sides.

In a large bowl, mix together oats, pumpkin seeds, walnuts, flaxseed, baking powder, spices and salt. Set aside.

In a medium bowl, whisk together 1 cup of milk and the buttermilk, applesauce, maple syrup or honey, egg and vanilla. Add to the dry mixture and fold quickly until just combined. You don’t want to stir too vigorously because you will break up the oats and they will become mushing when baked.

In the prepared dish, spread an even layer of sliced bananas (about 2 bananas). Then evenly spoon half the mixture on top of bananas. Top with remaining bananas and then the rest of the oat mixture. Pour remaining ½ cup milk on top and drizzle with coconut oil. The mixture will seem really wet at this point. Don’t worry. The oats will soak it up.

Bake until oatmeal is bubbly and has a golden top, about 40 minutes. Let cool for at least 15 minutes before serving to allow the oatmeal to set. Serve warm and drizzle with honey or maple syrup and falky sea salt. Cover and refrigerate leftovers for 4 to 5 days,