Granola Girl

                                 

It's 7:30 am sharp and six stiff-white-apron clad servers gather around a rustic farm table for lineup. A 15 minute briefing on the days menu delivered by the head chef as he informs us of the crepe, cheese, omelette, and soup de jour. After Chef fattens our knowledge of Spanish manchego, he calls out to the back of the house to determine whether or not the spring vegetable soup is vegan. Simultaneously, we pick up our pens and write as the sous chef verbally lists each ingredient in the soup. I circle the letter V and slash a line though it to indicate that the soup is vegan minus the garnish of crisp and buttery house-made brioche croutons.

It's now ten minutes before opening and customers are lining cement ramps leading to entrance doors on either side of the restaurant. They look excited, as if anticipating a ride on a newly unveiled roller coaster at an amusement park. The secret is definitely out that we have the best brunch in town. The 'closed' sign is flipped to read 'open' and the manager unlocks the doors. Instantly, the restaurant is full and the ride begins.

Wow. 

I majorly have work on the brain! So much so that I was inspired to make granola similar to the kind I serve at work. Not only is it delicious and nutritious, I have found that paired with yogurt, it is the most sustaining breakfast to eat before a long brunch shift. Granola also makes me think of my dad, who has been on my mind a lot. He doesn't know this yet but a bag of my homemade granola is in route to him as I write this. The first batch, toasted to the point that some may consider it burnt, had my dad's name written all over it! Dad likes his food toasty!

I call it 'Everyday Granola' because it is not too sweet nor heavy on the oil. It's perfect for breakfast with milk or yogurt or on its own as a snack. I haven't tried it yet, but I imagine it would be amazing over vanilla ice cream for dessert!

Everyday Granola

Ingredients

• 4 cups rolled oats
• 1/2 cup flax seeds
• 1/2 cup pumpkin seeds
• 1/2 cup sunflower seeds
• 3/4 cup cashew pieces-raw
• 1/2 cup currants
• 3/4 cup golden raisins
• 3/4 dried cranberries
• 1/2 cup dried, shredded, unsweetened coconut
• 1/3 cup brown sugar
• 1/2 cup honey
• 1/2 cup coconut oil

Directions

Pre-heat oven to 300 degrees F. Line two large baking sheets with parchment. In a large mixing bowl, combine all ingredients except coconut oil, honey, and brown sugar. Combine oil, honey, and brown sugar in saucepan over medium heat. Heat until coconut oil becomes liquid and brown sugar dissolves, about 5 minutes. Pour mixture over dry ingredients and toss with hands to evenly coat. Spread the mixture out evenly on the baking sheets. Bake in pre-heated oven until crispy and toasted, 40 minutes. Stir once half way through. Cool before storing in an airtight container.

 

I am learning...

...how to live in a new place. ...how to exist away from my family. ...how to make new friends. And... how to make shrimp and grits!



My new place of work is a swanky, artisan foods eatery with strong European influence behind the cuisine. Though located in the heart of Tennessee, I have yet to see any fried chicken or biscuits on the menu.  Crepes de jour, an artisan cheese and salumi plate (I learned that all salami is salumi but not all salumi is salami - long story), and omelettes with braised kale and Gruyere are among the ever changing daily offerings. All mouth watering no doubt, just not very southern, at least by stereotype. Except for Sundays when shrimp and grits is added to the menu. I must admit, being from California, shrimp and grits is as foreign to me as a stroll along the Pacific ocean is to many of my coworkers.

First of all, grits resemble cream-o-wheat. Don't get me wrong, I can most definitely appreciate a bowl of cream-o-wheat. Preferably lumpy, the kind of lumps that when you bite into them they are still slightly grainy in the center. Add a tablespoon of heavy cream and touch of honey and you will find it listed in my personal food dictionary under "comfort". Add shrimp to that?, seems a bit strange...  

True Grit
Grits are of native American origin and consist of coarsely ground corn. Generally used in breakfast, grits - much like polenta, can be served soft and creamy, or molded into a firm block, sliced, and pan fried with oil or butter. Here in the south, shrimp and grits go together like peanut butter and jelly. Having sold over 30 orders this past Sunday before 10am, I no longer questioned the unfamiliar duo. When I proposed the idea of making shrimp and grits for dinner Monday night to Monica, she shouted "Yes!" and I was sold.

While doing some research, I found that the recipes for grits were more consistent than the recipes for shrimp. The grits are most commonly served soft, usually with some combination of  garlic, butter, cream (or milk), and cheese. The shrimp may be served in a variety of ways. Cajun style with peppers, sauteed simply with garlic and lemon, even smothered in red sauce. There is no standard recipe for the shrimp in 'Shrimp and Grits'. At my work, they saute the shrimp with green peppers, garlic, and onions. Having personally witnessed the popularity of this preparation, I decided to go with it. 


Shrimp and Grits
Cajun style with Lia influence

Ingredients

• 3 gloves of garlic
• 2 medium bell peppers - I used 1 red and 1 yellow, I prefer their taste over green bell peppers.
• 1 medium yellow onion
• 2 tablespoons olive oil
• 4 tablespoons butter - divided in half
• 1/4 teaspoon chili flakes - more or less to taste
• dash of Cayenne pepper
• 20 large shrimp - fresh or frozen, raw, cleaned, and deveined. 
• 1 cup quick cooking grits
• 1 teaspoon garlic powder
• 1/3 cup Parmesan cheese
• 1/4 cup cream or milk
• salt and pepper to taste

Directions

Shrimp

If frozen, thaw shrimp in a bath of cold water for 15 minutes and remove tails. Mince garlic and chop onion and peppers. Saute garlic and peppers in olive oil for 5 minutes over medium heat. Add chili flakes and Cayenne pepper. Saute until peppers are soft. Add shrimp to peppers and garlic. Stir in 2 tablespoons of butter. Saute until shrimp are pink and firm. Do not over cook shrimp. Remove from heat.

Grits

Prepare as directed for 4 servings on package. Stir in milk, remaining butter, garlic powder, and Parmesan cheese.  Add salt and pepper to taste. Serve piled with sauteed shrimp and peppers.

Serves 3-4

Monica enjoying shrimp and grits!

A Friendly Biscuit

I look forward to Molly Wizenberg's blog posts like I imagine a military wife would a letter from her husband whom is over seas. They inspire me, always leave me craving more, and encourage me to keep on going-writing and of course cooking. This week, Molly's post about her friends made me want to jump out of bed in the morning, brew a pot of coffee, and make these biscuits...

So that is what I did.

Although the situation may be slightly reversed, as I am the house guest creeping down the stairs to start the coffee and make breakfast, the gratitude I feel towards my friends is equally cherished.

Cream Biscuits
Recipe from Orangette

2 cups all-purpose flour

1 tsp. table salt
1 Tbsp. baking powder
2 tsp. sugar
1 to 1 ½ cups heavy cream
5 Tbsp. unsalted butter, melted

Preheat the oven to 425°F. 

Combine the flour, salt, baking powder, and sugar in a mixing bowl, and stir with a fork to blend. Slowly add 1 cup of the cream, stirring. Gather the dough together gently: when it holds together and feels tender, it’s ready to knead. If it feels shaggy and pieces are dry, slowly add enough cream to make the dough hold together.

Place the dough on a lightly floured board and knead for 1 minute. (You don’t want to overwork it.) Pat the dough into a square about ½ inch thick. Cut into 12 squares. Brush each with melted butter so that all sides are coated. Place the biscuits 2 inches apart on the baking sheet. Bake for about 15 minutes, or until lightly browned. Serve hot.

Yield: 12 biscuits

Enjoy with your friends :)

Got Avocados?

Crazy how they go from ripe to you-better-figure-something-out-quick-otherwise-two-perfectly-good-avocados-are-going-to-end-up-in-the-compost almost overnight. Sure, a simple cheese (like maybe a horseradish cheddar) and avo sandwich is nice. Or, there is always the ripe avocado's best friend, guacamole. Today, however, I decided to go with something a little different, something that would compliment tonight's dinner (leftover slow-cooked shredded chicken with rice and beans), as well as cure my craving for chips and salsa.

Besides a questionably normal love of dogs, Monica and I have discovered that we share a similar affection for food influenced from south of the United States border. Conquering homemade tamales is next on my list!

But for now...

 Avocado Salsa 

Ingredients

• 2 ripe avocados, cut into small chunks
• 1/3 large red onion, diced
• 1/2 yellow bell pepper, diced
• juice from 1/2 of a lime
• 1/2 teaspoon red chili flakes
• 1 tablespoon white vinegar
• 1/3 cup cilantro, chopped 

 

Preparation

Combine all ingredients in a medium size mixing bowl. Avoid over stirring to keep avocado from mashing. Enjoy with tortilla chips or atop grilled chicken, fish, or tofu.

Whoa! (Broccoli Salad)

I live in Nashville! I just turned 30! This is my first post on my new blog!

Whoa!

It's been quite a week... starting with my decision to drive to Nashville rather than fly, as originally planned.  And let me tell you, driving to Nashville, TN from Santa Cruz, CA is no joke. Navigating that trip with two Rat Terriers is even less of a joke. Josie, the bigger of my two little dogs, was not so keen on a 5 day road trip. Normally car ride friendly, she had a little doggie melt down just before Bakersfield, CA. A mere 4 hours into our trip, mom and I had to stop at a veterinarian and Josie was prescribed a little something to take the edge off. Four additional hours into our trip, I considered dipping into her stash.

Precious cargo

When I informed my mother of my plans to drive across the country alone with my two little dogs, she offered her aid (ok, she insisted upon) being my escort. Having already had the time off from work, the timing couldn't have been better for her to tag along for the ride. Every mile marker we passed reminded me how grateful I was that she was with me.

We drove and drove, stopping to let the girls out every few hours. I quickly learned that while driving across this giant country you are certain to see more McDonald's than trees. I was prepared to leave the Pacific ocean behind, but I was not prepared for the sea of golden arches that wait in my future.

Miles from Santa Cruz to Nashville: 2268. Number of McDonald's you pass along the way: 2268.

Personally, I would rather eat a tree than anything from McDonald's so I was super stoked to take advantage of Urbanspoon, a website that lets you choose a city and tells you everything you want to know about the local restaurants: reviews, foodie blog posts, and recommendations from critics. We found that most of them were not far off the beaten path but would have never found them without help from Urbanspoon. Our cross country road trip was turning into quite the foodie adventure. This made me very happy.

 

We had breakfast at The Slate Street Cafe in Albuquerque, NM. Mom and I each had a mimosa with fresh squeezed OJ while we waited for our breakfast burrito which we ordered to-go. Back on the road, we shared a delicious burrito filled with fluffy farm fresh eggs, smokey bacon and green chilies.  

Waking up the following morning in Oklahoma City, I was tempted to forgo breakfast and just get out of there. Our experience trying to find a hotel the night before was less than pleasant. But, the Urbanspoon highly recommended a little place not far off the interstate called Big Truck Tacos. Redemption came in the form of a vegan spinach taco with black beans and avocado. The place was adorable, crawling with locals raving about the house-made chorizo and melody of sweet and spicy sauces. 

Day four of our road trip called for a little break. The dogs needed it and so did mom and I. It just so happens that my Grandfather lives in Mulberry, Arkansas and we were headed directly through there. We arrived in Mulberry late Friday afternoon. Grandpa and his wife, Sissy, were ecstatic to host the weary travelers. Sissy made a pot of Arkansas beans, potato salad, and generous potions of grilled rib-eye steak for dinner.

Grandpa made us omelets with ham and parmesan for breakfast. Turns out he is quite the cook!

The next morning, we said goodbye to Grandpa and got back on the road. Well rested and fed, we were ready for the final eight hour stretch to Nashville.

Mom and I pulled up to Monica and Ryan's house Saturday night just before 9pm. The exact time I would have arrived had I got on the plane in San Francisco that morning. Monica and Ryan greeted us with champagne and we spent the evening around the kitchen table sipping cocktails and chatting about our journey. As much as I was relieved to finally be there, I was saddened with the realization that my mom was leaving in two days. It was so hard saying goodbye to my friends in Santa Cruz, I didn't know how I was going to say goodbye to my mom.

But, I did. And now I'm here, in this big 'ole city, and I know it's exactly where I am supposed to be.

Press play and begin...

Before she left, mom made us her version of broccoli salad with raisins and bacon. It's one of my favorites! Monica and I have been eating it for days!

Broccoli Salad with Raisins and Bacon

  

Ingredients:

• 2 bunches broccoli, florets and stems, chopped
• 1 medium red onion, chopped
• 1/2 cup raisins
• 10 to 12 slices bacon, fried and crumbled
• 1/2 cup roughly chopped cashews 
•  Dressing:
• 1/2 cup mayonnaise
• 1/2 cup plain yogurt
• 2 tablespoons balsamic vinegar
• 2 teaspoons sugar

Preparation:

Combine salad ingredients; top with dressing mixture. Chill and serve.  

This salad can easily be made vegetarian by omitting the bacon. Also, you may use a full cup of yogurt in place of the mayonnaise to lighten the dressing.  

Semi-homemade pizza, food matters, and Nashville

This year has already been full of change! In just four weeks from now I am moving away from Santa Cruz, California for the first time in my life. For almost 30 years I have worked, lived, and played in the same town (yes, that means I am almost 30 years old!!). I gave notice at my rented condo (for real this time), and I am moving to Nashville, TN. I figure now is as good a time as ever to give my dream of becoming the next country music sensation one last shot :)

Plus, Monica and Ryan have offered to let me stay with them in Nashville while I break in my boots!

I am thrilled to be starting the next chapter of my life in a new city! I can't wait to learn how to cook some good 'ole southern comfort food and blog about it. I have even been researching culinary schools in Nashville! The world is my oyster, and this time the pearl inside is a black eyed pea.

Other changes include the possibility of a new blog! I have been racking my brain to come up with a title but have yet to decide. I feel like I have grown out of The Kind Blog. My foodie-ism has flourished since the days of cooking nothing but quinoa and kale.

Learning about food, where it comes from, and how it's produced, cooking and eating vegetarian (and maybe sometimes non-vegetarian), and eating local as well as keeping an open mind and maintaining my zest for adventure, are all things I want my new food blog to represent. Plus, I have a new food guru, whose philosophy on eating a responsible diet, personally and for the planet, I couldn't agree with more. I feel like I have finally found my place in this modern day food world full of controversy and debate.

Anyway... new blog, new city, new chapter. Maybe THIRTY won't be so bad after all.

With my kitchen half packed and not wanting to order take out, Mandy and I decided to go semi-homemade and jazz up an otherwise boring store bought cheese pizza. We served it with a pile of fresh spinach with vinaigrette. I have been getting better at homemade vinaigrette. Buying it now seems so silly - and don't even get me started on my new obsession with vinegar!! There are just so many wonderful vinegars out there!

Ingredients

1 prepared, uncooked, large size cheese pizza (Whole Foods has a decent one for $9.99)
1 Italian style chicken sausage, casing removed.
1 orange bell pepper
1/2 large white onion
1 clove of garlic
8 crimini mushrooms
2 large handfuls of spinach
2 tablespoons olive oil
Red chili flakes to taste

Directions

Dice onion and garlic and saute in olive oil until fragrant.  Cut bell pepper into 1/2 inch strips, slice mushrooms, add to onion and garlic. Once the vegetables are limp, add two heaping piles of spinach. Saute until the spinach is wilted.  Spread the hot veggie mixture over the cold, uncooked cheese pizza. Remove the casing from sausage and using the same pan, cook until brown. Garnish the pizza with sausage and cook it as directed. 15-20 minutes in a 425 degree oven.

It came out crisp and delicious. With little effort, the ordinary and not so nutritionally impressive cheese pizza, became a healthy, balanced meal. Loaded with veggies and a little extra lean protein from the chicken sausage. I recommend trying this as home!

Serves 3 girls plus a leftover slice for 1 boy.

Dear Mom,

Just in case you may have forgotten, we cooked up a storm last weekend! If I only concentrate on the time we spent together in the kitchen, it was a perfect Christmas...

I have baked this cake twice before. Unassuming from the plate is the pure pleasure you will experience when the cake is greeted by your mouth. Next time, I will surely make two. It tends to disappear at an impressive rate.