I rocked Cleo for a solid hour in that stained, suede chair. Nursing on either side of that just to try to calm her down while she screamed at me. She screamed even more at boobie-less Hugh. Pecking at his collar bone searching for one anyway while refusing to take a pacifier. Baby cries may not have a ton of gusto to them yet, but man can they grate on you. They make you empathetic for a little while but progressively become really frustrating. So I made cookies at 10pm because the only other sweet around here were date-coconut ball things and I needed something more serious than that. I didn't measure anything, I just eyeballed and trusted my experience to come up with something close. I referenced a recipe for how much baking soda or powder to use because it's the one piece of a cookie recipe I can't seem to log to memory. I added crisp rice cereal per Tara's instagram post and cut up a chocolate bar with scissors so I didn't have to wash a cutting board. We baked off a large one in the toaster oven to share as a late night snack and Cleo started crying again before it cooled. I know emotional eating is a real thing and that our relationship with food can greatly affect our long term health but sometimes, cooking for what you need in that moment, can be just the thing. Maybe it's cookies, but the next day, in light of a fresh start, I chopped up the vegetable drawer to make this easy lunch. You wore me down last night, little girl, but today is mine! That is how I felt as I stood over my largest salad bowl, eating this with a serving spoon. If food didn't connect us to things, to see the ebb and flow of what happens in our own kitchens, cooking would be nothing but a responsibility. The cookie nights versus the salad days, the big enough pots of pasta that I can treat someone to a last minute dinner delivery or share bits of "toddler food" with a friend who isn't sure what to feed her son. It's more than a responsibility. It's a gateway to so much more when you stand back. I know at first glance it may look like a lot of ingredients here, but I think you'll find they are mostly pantry staples and it's more chopping and less cooking. When I asked a few months back what you all were looking for here, many of you requested easy, week-night, real-life sort of stuff and this is that for us. It's an even quicker version of this if you have rice leftover. I know I should probably just be cheerleading for salads here, but if a cookie is what you need, I hope you find that too. The sweetest spot is right in the middle.
CRUNCHY TOFU CHOP
I resisted avocado here because I wanted it to stay crunchy in the fridge but use one if you have it and may be eating this immediately. This could also be wrapped in a tortilla if you are going for a handheld situation. I used leftover rice, but quinoa could be a quicker cooking option. Most of the work here is the chopping as listed in the ingredients. Otherwise, it comes together in minutes.
Serves 4
1 14 oz. pack extra firm tofu 1 heaping Tbsp. coconut oil 1 Tbsp. sesame oil sea salt and pepper, to taste 2 large carrots, grated 3/4 cup cooked and cooled brown rice (or quinoa) 1 small hothouse cucumber, seeded and diced 1 bell pepper, seeded and diced 3 green onions, thinly sliced 1 small bunch cilantro 2 Tbsp. toasted sesame seeds 1/2 cup toasted cashews, roughly chopped
// dressing //
1 minced garlic clove 1 Tbsp. agave nectar 2 tsp. sriracha 1 tsp. tamari juice of one lime 2 Tbsp. rice vinegar 3 Tbsp. extra virgin olive oil
Drain the tofu and pat dry with a paper towel. Cut it into small cubes.
Preheat a large cast iron skillet over medium heat. Warm the coconut and sesame oil and once they are hot, add the tofu. Season generously with salt and pepper. Saute for 5-8 minutes until the outsides are just browned. The longer you cook it, the drier/crunchier the tofu cubes get so time it to taste. Set aside to cool.
In a large mixing bowl, combine the carrots, cooked rice, cucumber, bell pepper and onions. Very roughly chop the cilantro and add it to the mixture.
In another bowl, whisk all the dressing ingredients together and toss desired amount with the salad to mix. Season to taste. Add the sesames and cashews. The salad may be kept dressed in the fridge for 2-3 days, slowly loosing some of it's crunch but still enjoyable.
I have photos and thoughts to share of the newest addition to our team, baby Cleo Jane, but will get my act together on that next week. She blazed her way into the world three weeks ago and it is taking a little time to adjust, as expected - the rough nights paired with day time toddler tantrums - but I have been finding myself craving some sense of routine and normalcy regardless. It's a funny thing to carry on with life per usual after another person joins your family. I know the long nights slow, and then end, eventually. I can only say after doing this once before that newborns are easier than a walking, talking, child but also so hard in a completely different way. So, in an effort to keep moving forward, I have been cooking a little between the meals our gracious community of friends have brought by. I am trying to go on walks, slow ones and we have someone watching Curran one day a week so we can get some work done. Slowly but surely, we'll get there.
This is a quick take on a veggie taco salad that I made in hopes that it would keep well in the fridge and Hugh could wrap it up in a tortilla and add chicken to make a quick meal of it. It feels healthy but still rich enough with the cheese, chips and avocado to actually satisfy. I imagine adding lentils or another bean of choice would help fill it out but I have a newborn with enough of a gas problem that this is likely to set her off in the middle of the night as is. So use this as a starting block or leave it as written. When trying to eat a little lighter, it's salads like this that don't leave me eating a grilled cheese after. Perhaps a personal problem ;)
SPICY BUTTERNUT + KALE CHOPPED SALAD // Serves 4-6
As it goes with salads, you can alter the amount of add-ins to your taste. A little more cheese, add shredded chicken or roasted tofu or beans if you'd like, but it is plenty of a meal as it is in my opinion. The dressing is light and very simple. If you like extra to keep on hand, simply double or triple the numbers below.
1.5 lb. butternut squash, peeled, seeded and cubed 2 Tbsp. coconut oil or extra virgin olive oil 2 heaping tsp. taco seasoning (I like Penzeys or make your own) 1 large bunch of lacinato/Tuscan kale 3 green onions, sliced thin 1/3 cup toasted pepitas (pumpkin seeds) 1/2 cup crumbled feta cheese, plus more for garnish 1 avocado, diced handful of tortilla chips
// dressing // juice of one juicy lime 3 Tbsp. extra virgin olive oil 1 Tbsp. agave nectar 1/2 tsp. sea salt and pepper, to taste
Preheat the oven to 400'. Put the squash on the tray and drizzle with the olive oil, taco seasoning and a few pinches of salt only if your seasoning does not contain salt. Toss to coat and spread in an even layer. Roast in the upper third of the oven for 25 minutes or until just softened and the edges begin to brown. Remove and cool completely.
Remove the stems from the kale and chop it well. Put it in a large mixing bowl with the green onions. Whisk your dressing ingredients together, pour it on the kale and massage it into the kale with your hands. This will soften up the leaves. You may do this a couple hours in advance, keep covered in the fridge.
When ready to assemble your salad. Toss the pepitas, feta, avocado and cooled squash with the greens to combine. Crumble the tortilla chips on top along with a little extra feta cheese.
I read through the entire Dr. Sears baby book cover to cover while pregnant with Curran. I wanted to understand what was going on inside my body. I mean, I was growing a PERSON, and as a glutton for information, I wanted to know what to expect, at least a little, in an albeit unpredictable, amazing and strange situation. I also had a little more time then. The second time around, I have had a hard time even keeping track of what week I am in, let alone the size of this little critter but the emotional and hormonal changes that I breezed over and barely noticed with Curran have been on point this round. They say in the last trimester especially, the need to nest really kicks in. Like other mammals, mothers seek a calm environment, gather food, clean and prep for what’s coming. But we found a slab leak last week, and Hugh and his dad are fixing up an office in the garage and we’re working on stuff in the kitchen so that whole calm and clean thing has reached a point of resistance in our home. These are things that need to be taken care of, perhaps better a couple months ago would have been preferable, but such is life and here we are with a lot of dust and tools around. I am quick to breakdown in the mess as of late, but what I am grateful for, is that babies are resilient, and besides being greedy with your time and boobs, their needs are few. I have a safe place to call home and 1.75 healthy babies so a step back and some perspective is all one really needs to reign it in.
We’re heading up to Santa Barbara with some of my side of the family this week to celebrate Thanksgiving. It is the first without my aunt and it felt right to do something completely different instead of feel the obvious void of her at home. It sounds both great to get away from the house and the messes but also a little bit stressful as going away with a small child and half your energy can be. There will undoubtedly be tears at some point which Hugh has now come to expect. We plan to cook a simple dinner on Thursday to celebrate. I typically do the vegetables and have a few ideas. I want things to look pretty and love those multicolored carrots to be roasted and topped with some crunchy bits, french green beans with a mustardy vinaigrette and then maybe this slaw I developed for Reynolds Kitchens and their Endless Table campaign. No meal needs a fresh green salad as desperately as a classic Thanksgiving dinner. The kale and brussels hold up well so can be prepared and even lightly dressed in advance, the quinoa makes it filling and I can’t get enough of those juicy and tart pom seeds ever. Anyway. I hope it’s as peaceful and enjoyable of a day it can be for you and yours - remembering that there is always something to be thankful for. Happy day to you.
KALE AND BRUSSELS SLAW WITH QUINOA // Serves 6-8
This salad is great for the slow, lingering meal that is Thanksgiving because it can sit and stay crunchy for some time unlike other tender greens. It is even still good the next day! The full recipe for this salad and a handful of other recipes by some great bloggers, can be found on Reynolds Kitchens site.
