Some of us in Minnesota are really getting sick of winter! I spent last month teaching Sustainable Enterprise in J-term, and working around class cancellations due to weather. I’m happy to report that we seem to be getting a break this week, with a possible three-day stretch of temps above freezing. Yes folks, not just above zero – above freezing!
One thing I am trying as a winter copying mechanism is to have a weekly tea time for colleagues in my building at Hamline – “weekly tea in GLC.” Hopefully we can take an hour or so out of our hectic weeks and relax over tea and snacks and spend some time connecting with each other as colleagues and friends across departments and disciplines. Already I’ve gotten some great leads on books and articles for follow up on the Sustainability theme. So wherever you are – try to take time out for tea this winter!
Okay, how often does that question come up? We got some “serious” kale at the market the other day, and we have been looking for recipes with quinoa. This is what I found:
Quinoa Sweet Potato Kale and Sage Skillet
It is a lovely recipe. We used smoked paprika (and next time I might have a heavier hand with the paprika). This is great on its own, and also with a little shredded parmesan on top. Also, for those of you who are fans, sprinkled with a little hot sauce.
I was looking through this blog and noticed that the way I generally cope with these frigid winter days is that I bake … and bake … and bake! Chocolate helps too. So I started looking for GF + chocolate baked goods, and found a recipe that incorporates another of my favorite things – beans! Here it is:
Gluten Free Garbanzo Bean Chocolate Cake
This is truly delish. It’s a little dry and crumbly, though, which to me just hollers “ice cream me please” – but I didn’t have any on hand, so we had it in pure form last night. It’s a winner!
Our latest adventure? A foray into gluten free cooking. What better place to start than with … brownies!
Ghirardelli Fudgy Gluten-Free Brownies
We made some modifications, of course. We had slivered almonds, so used those instead of whole – no problem. We used semisweet chocolate chips, and so cut the sugar down to 1/2 cup, and used brown instead of white. We used 5 1/2 T salted butter instead of unsalted, and so only added a dash of additional salt. Oh – and they cooked for more like 40 minutes before they were done.
They were great! This recipe seems to be very robust to modifications.
And I agree with the comments – I don’t think anyone would know they were gluten free.
It’s taken a while, but finally got around to making empañadas with my amiga Melissa. I also made horchata! These are Chilean empañadas, filled with ground beef, onion, garlic, chopped black olives, and a little chopped hard boiled egg. Seasoned with salt, pepper, smoked paprika, cumin, chili powder, and a little bit of savory. We first made baked ones, pictured here, and then tonight I fried up the rest. YUM!!! Muchas gracies – you are a great teacher Melissa!
Oh happy day – we have unearthed my stand mixer! It has been buried in a packing box for over 3 years – thankfully, it was well packed. And what is the first thing one makes when one finds one’s stand mixer? Cheesecake, of course! My favorite recipe is the “Dream Cheesecake” out of the Encyclopedia of Cookery (from Woman’s Day, 1966). It is dreamy!
Today the US House voted to cut 39 billion from SNAP.
Here’s one analysis of the effects of this cut: http://www.cbpp.org/cms/?fa=view&id=3899
This is just despicable. We have millions of hungry people in the USA, and yet by some estimates we waste 40% or more of our food. Surely we can do better than this.