our messy table

Category: Quinoa

on baby books… and cornbread

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Last night, I took my son out in the snow for the first time this year. When I set his booted feet down in a freshly fallen blanket, he stood there, frozen, with a worried look on his face. “I stuuuuuck…” He said nervously, raising his arms to be carried out of what he possibly assumed would cement him there forever.

Once I gently eased him into walking in the snow himself, he reminded me much of Bambi. He raised his feet high with each step. He looked around, memorized by the glistening trail of footprints as we made our way through the yard.

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Suddenly, he pulled off his mittens, stuck his hands directly into the fluff and threw it in the air. A look of exuberance lifted from his small, rosy face. And then, as I imagined, he panicked. He held his hands out to me and said, “hot!”.

I quickly came to his rescue. Cupping my hands around his, I breathed until the snow melted.

It was a simple moment. But one I wanted to remember it.

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I decided to record the endeavor in my son’s baby book.  That night, after my son went to bed, I slid his baby book out from the book shelf, brushed off the dust with a few good swipes and opened it in search of a page to record something like “reactions to new discoveries”.

Much to my horror, bleak pages with blank lines danced before my eyes. It turns out that I was supposed to be recording a lot of what has been going on in the past 6 months…

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Milestones such as getting his last tooth is a date that has been forgotten. There have been funny translations (“poot” for “poop”, “lelele” for “elephant”), first sentences (“That’s a mama whale! That’s a baby whale!” or… “Iroh eat the apple”) cute grammatical errors (“It’s a pink” instead of “It’s pink”), first time counting (“2…..4….”), color matching and singing his ABC’s (“A,C,D,D,D,”) have come and gone without being recorded.

I could no longer tell you how old my son was when he first tried to put his shirt on by himself. The exact date he decided that he was capable of brushing his own teeth (he decided, meaning, I still wish he would let us do it… but that ship has long sailed). I can’t remember if it was last week for the month before when he started noticing when my fingers covered the pictures of his books (and pushing them out of the way in annoyance). I don’t even know how tall he was at his 18 month doctor’s appointment.

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Upon realizing this frightful reality – this act of pure negligence – I spent the next lamenting hour tossing and turning in bed. What kind of mother with only one child forgets to record the first time her toddler brushed the dogs teeth with Daddy’s toothbrush?

Today, I am trying to sort through these forgotten milestones and rekindle the hope to ever becoming an adequate parent. I am referring to my digital albums (which I might say are very organized, month by month) for guidance. And in doing so, I stumbled across pictures from a weekend not long ago when we made this amazing cornbread.

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It only seems appropriate to dig out a cornbread recipe on a day like this – when the snow has collected in thick blankets over the trees and is illuminating your whole house with the brightest of light.

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This recipe has all kinds of good things in it: chia seeds, corn flour, quinoa and parsley… Its tastes amazing as a side to any warm soup or on its own with a slice of sharp cheddar for a snack. We personally recommend it with my husband’s wildly spicy chili after a night of being “stuck” in the snow.

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Quinoa Cornbread with Parsley

Yield 12 muffins

Adapted from My New Roots

Remember to rinse your quinoa. Without this step, your quinoa will taste very bitter. I simply drain mine over a fine mesh strainer with a coffee filter inside. I run waster over it until the water runs through clear, swirling it around ever so often (picture above shows this). Also, if you do not have corn flour, spelt or whole wheat flour will substitute nicely. However, it will no longer be gluten-free.

  • 1/4 cup corn meal
  • 1 cup corn flour
  • 1 cup cooked quinoa
  • 1 Tablespoon baking powder
  • 1/2 tsp. baking soda
  • 3/4 tsp. sea salt
  • 1 cup milk, dairy free works fine
  • 3 Tablespoons chia seeds + 9 Tablespoons water
  • 1/4 cup olive oil
  • 1 Tablespoon honey or agave
  • 1/2 cup parsley leaves, chopped

Preheat oven to 400. Put 12 muffin liners in a cupcake pan.

Mix chia seeds and water in a small bowl and set aside.

In a large bowl, sift dry ingredients together. Add the cooked quinoa.

Check the chia gel to make sure it is thick a gloppy (it should take 15 minutes or so to obtain the right consistency). In a separate bowl, whisk wet ingredients together, including the chia gel.

Add the wet to the dry and combine in as few strokes as possible. Fold in the parlsley.

Spoon batter in to muffins cups and bake until the edges are golden brown and they pass the toothpick test, about 15-20 minutes

what i have learned

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Is that on really bad days, days that seem to be popping up more frequently as of late, is that it is possible for everything I touch to turn to shit.

A good night’s sleep will testify against this. But I don’t want to write about perspective today. I am focusing on that boiling point of “in the moment”.  Because in those moment, those moments when I feel my pursuits are so positive, so innocent, and then a flaming obstacle hurls itself in my face, I sometimes get upset. And discouraged. And the thing about being a mom is, there is no time to feel sorry for poor me. Until… well… here is a minor example:

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My husband recently downloaded a “mixology” app onto his phone and has been obsessed with the idea of making cocktails ever since. We will have sat down for dinner and I will be talking about, oh, I don’t know, the situation with Chilean mining and he will turn to me midsentence and say, “How do you think whipped milk and bitters would taste with melon and cachaça?”. Cue my flat faced expression.

We don’t even have any liquor, except for a very cheap bottle of gin collecting dust bunnies from last summer when I was briefly experimenting with basil gimlets. Without a single ounce of his enthusiasm or support, I might add.

And yet, there he was in our kitchen last night, the cheap gin drawn out from its dusty grave, simple syrup on the stove while he squeezed limes and stewed strawberries and basil. I was mystified. And because I like cocktails very much, I wanted to be excited. But all I had was a dim feeling of annoyance.  Where has this cocktail enthusiast been all my life?

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The boiling point came when I burned the chocolate. Someone wanted brownies. And by golly, what is more innocent than after-baby-goes-to-bed brownies?

Yet, the burning cocoa and sugar flooded the kitchen with the scorched smell of failure. Which reminded me of all the other little failures I had made in previous days which had bottled up and bottled up until the chocolate. The scorching, smelly, last-straw.

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Then, the interrogation. Why now with the cocktails? Why now the interest when last summer I couldn’t get you to so much as look at coconut rum in the liquor isle. Is it because it wasn’t your idea? Is it because you wanted to distract me while I made brownies so I would fail for the 12th time today and have absolutely no self-esteem?

. . .

Remember? I am not discussing perspective. I am talking about the boiling point. The non-existent pressure valve. Because, regardless of perspective, and especially for me, it comes like death and taxes.

And after the chocolate is burned and cooled and scraped from its small pan, there is still quinoa crunch hiding in you cabinet. There is yogurt in your fridge. And there simply isn’t enough for anyone but you.

. . .

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This is another recipe from Megan Gordan’s Whole Grain Mornings. It is a simple play off a quick granola recipe, but made up of the popular grain, quinoa, instead of oats. You will want to be sure to either purchase pre-rinsed quinoa or rinse and dry the quinoa yourself to remove the sharp, bitter taste of the saponin coating on un-rinsed quinoa.

Here is a quick tip for rinsing quinoa yourself: The seeds are very small, and can escape even a fine-mesh sieve. You can easily rinse the quinoa in a bowl. Put the quinoa in a bowl and fill with cold water. Stir it around a little, then let the seeds settle. Pour the water off the top and add more, until the water doesn’t look foamy. Hold your hand or a plate against the bowl to pour off the remaining water. When finished, you will want to spread out the rinsed quinoa over a dry towel to dry. Use immediately after. Storing even dried rinsed grains can cause them to mold.

Once everything is baked, you will have a high-protien, vegan snack that is a nice addition to yogurt, fruit parfaits, or even green salads.

Quinoa Crunch

  • 1 cup quinoa, rinsed and drained well
  • 1/2 cup sliced raw almonds
  • 3 Tablespoons raw sesame seeds
  • 1 Tablespoon maple syrup
  • 1 Tablespoon virgin coconut oil

Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.

Mix all ingredients together and spread them evenly over prepared baking sheet. Bake until toasty and fragrant, about 10-12 minutes.

Transfer to a bowl and let cool completely. Store in an airtight container at room temperature for up to 1 month.