Monday, December 30, 2013

Control Freaks Can Be Spontaneous Too! Eggplant with Pomegranate Molasses

I have, at various points in my life, been accused of being a control freak. I could dignify these accusations with any number of replies: "I'm plenty of fun." "Someone has to have some idea of what's going on." "I'm not micro-managing, I'm just making sure it's done right." But in my defense, the planning/controlling tendency - which expresses itself as a distinct lack of enthusiasm for spontaneity - is really all about maintaining the ramparts against the forces of Chaos, which overtook my life for a good long while and have a way of insidiously creeping up when you stop paying attention (the current state of my pantry is a great example of this in action).

So I was disproportionately proud of myself for pulling off a last-minute dinner party earlier this week. I'd been promising grapeleaves to a friend and falafel to an aunt, and this seemed like a good time to take care of both of those things, plus get my house clean well in advance of the annual New Year's Eve party. With only 5 hours notice, there was no way that I could be a control-freaking-maniac-overachiever. Granted, we did pull out the good linens and china - but the linens are machine-washable and those were the only plates we had in sufficient number. David and I agreed afterwards that in some ways it was more fun than the parties we plan in advance. I hope our guests agree.

The falafel and grapeleaves and hummous were a given, but I didn't want to serve a protein-only meal. I don't get to eat eggplant very often (the kids don't like it and David can't), so having guests is a perfect excuse for making this particular dish. It doesn't look especially beautiful when you put it on the table - seriously, what do the food stylists do to make everything look so excellent?!?! - but it's a great combination of sweet and tart and creamy, and you can make it in advance and ignore it on the back burner because it tastes good at any temperature. You could serve this with hummous and pita for a quick (vegetarian) dinner you can get on the table in under 30 minutes. Leftovers are excellent over rice or rolled up in a pita.

A word about pomegranate molasses: This is simply pomegranate juice reduced until it's the consistency of molasses - you can't substitute actual pomegranate juice. It's available in Middle Eastern stores and is a surprisingly useful ingredient; I love it in vinaigrette dressings, and it also makes a very beautiful cold drink when you mix it with simple syrup and sparkling water. I resisted buying it for the longest time, but now that it's in my pantry I find all sorts of uses for it.

You may like a different balance of sweet and sour and salty, so tinker around with the ingredients until you find the proportions you like.

Eggplant with Pomegranate Molasses 

3 tablespoons olive oil
1 large eggplant, peeled and cut into half- or quarter-moon slices
1 red onion, cut in half and thinly sliced
2 tablespoons golden raisins or currants
1/2 cup boiling water
2 tablespoons pomegranate molasses
1 tablespoons fresh lemon juice
2 teaspoons honey
salt and pepper

Heat the oil in a frying pan large enough to hold all the eggplant. Saute the eggplants slices until they are golden brown and starting to soften, about 5 minutes. Add the onion and raisins and cook for another 2-3 minutes.

Add the pomegranate molasses, lemon juice, and honey to the boiling water and stir to combine. Pour it over the eggplant, cover the pan, and simmer the mixture 10-15 minutes or until the eggplant is very tender. Season with salt and pepper to taste. If you cook it longer or at a higher heat, the eggplant slices will fall apart and the finished dish will look very soupy; but it's still completely delicious, and those food stylists are control freaks anyway.

Monday, December 23, 2013

These aren't going to make it to Christmas: Peanut Butter Cookies

My family went to go see a local production of the "The Nutcracker" earlier this week. Just before curtain, my brother's girlfriend leaned over to me and said nonchalantly, "I made the best peanut butter cookies the other day. They only have three ingredients."

I'm always a bit skeptical of any so-called recipe with three ingredients (unless it's a drink recipe) because they usually include canned soup, boxed rice mix, and other non-ingredients (OK - cookie recipes don't usually have those things. Bear with me). I love a good shortcut as much as the next person, but I personally believe that "cooking" and "assembling" are two different things. And since we can't eat anything convenient around here anyway, turning up my nose at recipes full of convenience foods makes me feel as if I'm adhering to high standards instead of stuck in food-restricted cooking hell.

Our attempt at cut-out cookies yesterday was a mixed success. The cookies are delicious, and possibly we'll even get around to frosting them at some point (or not; it's an underachieving kind of day). They are not, however, cut-out cookies; the dough was far too soft and sticky to shape, and there were a lot of hard feelings and a half-empty bottle of wine in the kitchen before all was said and done. This didn't exactly inspire me to head back into the kitchen today.

But THIS recipe - exactly as advertised. It does, in fact, have only 3 ingredients. The recipe comes together in the time it takes the oven to preheat. They are utterly, completely, freakin' DELICIOUS - all full of peanutty goodness, not overly sweet, not dry and crumbly. There is absolutely no way that these are going to make it to the family Christmas parties. In fact, I might hide them before David and Anna get home from the orthodontist and eat them all myself.

Peanut Butter Cookies 

1 cup peanut butter (I used regular Jif, since I didn't want to experiment with our $7/jar natural peanut butter)
1 cup sugar
1 egg, beaten

optional: melted chocolate and a quart of milk

Preheat the oven to 350.

Combine all the ingredients. Roll them into 1-inch balls and place on an ungreased cookie sheet (I smushed them just a little with a spatula; I think this is probably optional). Bake 12 minutes.

Let these cool on the cookie sheet for a couple of minutes before you move them to a cooling rack; if you try to take them off right away, they'll fall apart (into hot, delicious, peanut-buttery crumbs of goodness, btw). Let cool for at least 10 minutes before you eat them - seriously, trust me on this. I ate one (OK, three) when it was hot and the center seemed underdone. Once they sat for a few minutes, they were perfect all the way through.

If you're feeling ambitious, unearth your husband's stash of high-end dark chocolate and melt it, then drizzle it over the cookies or dip half the cookie into it. Or do some of both and arrange them decoratively on a plate, then take a picture that you can't figure out how to upload to your blog.

You are really going to want a big glass of milk with these, too.

Sunday, December 22, 2013

Lamb with Rice and Chickpeas

It won’t surprise anyone who’s met me to find that I like to talk to strangers. I meet all sorts of nice and interesting people that way, and I often find that it is indeed a very small world.  While I was hobbling around the fruit market last week (first day off crutches post-injury), I struck up a conversation with the woman standing next to me at the meat counter, who wanted to know what I was doing with the ground lamb. It turns out that she knows my boss, and we ended up at the same craft fair about 20 minutes after our conversation, so I’m especially sad that I can’t remember her name. She’s recently gluten-free and we talked for a bit about the challenges of finding good recipes that are both gluten-free and appealing to picky eaters (I don’t have any myself, but I understand it can be a challenge).

So – nice lady at Western Market – here’s the recipe for lamb with rice and chickpeas, which is one of our fastest, easiest, tastiest weeknight dinners. As long as you have rice cooked in advance, this comes together ridiculously fast; plus it keeps well in the fridge and tastes good at any temperature.

Rooz Ma Lahem (Lamb with Rice and Chickpeas)

5 cups cooked rice
1/2 lb ground lamb
1 medium onion, diced
3 cloves garlic, minced
1 can chickpeas, drained and rinsed
1 tablespoon salt (that’s not a typo)
½ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon allspice
1/3 teaspoon cinnamon

In a pot, combine the meat, onions, garlic, and spices. Cook until the meat is browned, stirring to break the meat up into small pieces. Add the chickpeas.


Drain any extra meat from the pan (I usually just blot it with a paper towel), add the rice, and stir to mix. 

Friday, December 13, 2013

Liam Loves It: Cabbage and Apples

My kids have pretty broad palates, so I take it for granted that they'll eat whatever we put in front of them (with varying degrees of complaining), since they know that no alternate dinner is forthcoming. This means that Anna's first experience at McDonald's was (1) something she'll remember forever and (2) completely scarring. John considers ginger chicken to be an excellent snack food, to the amusement of his camp counselor. We've had waiters at Middle Eastern restaurants stand around our table in awe, remarking that they haven't seen anyone eat garlic dip with a spoon since they visited their grandmother in Lebanon.

This also makes cooking for other peoples' children a bit of a challenge; since we skipped the kid food phase entirely, I'm honestly bewildered by "normal" tastes and appetites. I try to go with fairly identifiable foods and hope for the best. We invited friends for a weeknight dinner - garlic chicken, mashed potatoes, steamed green beans, and this cabbage dish, which I honestly didn't expect anyone except me to like. There was half a head of cabbage hanging out in the fridge and this seemed like a good way to use it up and add a little color to the table. Also I really love cabbage and I'm always looking for an excuse to add it to the table now that we don't get to eat stuffed cabbage anymore (if you can think of a substitute for the tomato sauce, please let me know).

Imagine my delight when Liam, age (something under 2), stuffed handfuls of this into his mouth and grinned at me. He's invited to dinner Every Single Night! Anyone who appreciates my cooking is guaranteed to get more of it, especially anyone who is this cute *and* pre-verbal. I'm posting this for Liam's awesome mom Andrea, who swears she'll make it for him. From Mark Bittman's Best Recipes in the World.

Cabbage and Apples 

1/2 head red cabbage, chopped
1 tablespoon sugar
2 tablespoons butter
2 tablespoons red wine vinegar
1 Granny Smith apple, peeled, cored, and chopped into chunks
salt and pepper to taste

Put the butter, sugar, and vinegar in frying pan large enough to hold the cabbage. When the butter has melted, add the cabbage and toss to coat with butter. Add the apple chunks, stir, and cover, then reduce the heat to low and cook until the cabbage is soft or the rest of dinner is done (about 45 minutes in this case). Season with salt and pepper to taste.

Wednesday, November 27, 2013

Daisy the Housemaid Polishes the D#@m Silver, or What We're Drinking This Thanksgiving Eve

But Jen - I hear you say - two blog posts in one day?!

Yes indeed. While I doubt that I'll actually get around the blogging the whole entire menu, I think it's worth noting that there is a reason why the lowliest housemaid always got stuck polishing the silver. It's a crappy job - tedious, smelly, and harder than it looks. And nothing helps relieve tedium quite like bourbon, says I, which is why I'm going to share my favorite fall drink recipe.

This fine concoction came to me courtesy of my friend Phoenix, who is pretty much guaranteed to be trouble of the best sort. If you're in a fast-drinking kind of mood, use Lillet (the pink kind, which is NOT pink wine). If you're in a sipping, I'm-going-to-be-here-a-while-polishing-this kind of mood, use the St. Germain, which is much less sweet and makes this taste like the potent beverage it is.

You could also get all fancy and decorate the glasses with a cinnamon stick and apples slices or something. Or not. You have enough work to do.

The Thanksgiving Cocktail

1 shot Maker's Mark
1/2 shot St-Germain or pink Lillet
2 shots apple cider

Combine in a glass, add ice, and sip carefully - this is serious stuff. I'm pretty sure some people got their keys taken away after I made these at the Hair of the Turkey party last year. In case math isn't your strong suit, the proportions are 2:1:4.



Family Feud: The Best Pecan Pie *Evah*

When my son was in preschool, he had a wonderful teacher named Renee. Aside from being a very nice person she makes really excellent sweet potato pie; and since this is something that I love but never bothered to learn how to make, she and I decided to have an annual pie swap, her sweet potato pie for my pecan pie.

As a transplanted Southerner, she was a little skeptical that I could produce a pecan pie that was up to her standards. When I took John to school the Monday after Thanksgiving, she came up and hugged me and said that her grandmother was probably rolling in her grave but that was the best dang pecan pie she'd ever tasted, and would I make her one every year for the rest of her life? Evidently she'd forgotten to put the pie out after dinner and ended up digging in after her dinner guests had left, and wound up eating the entire pie herself over the course of the weekend (she reasoned that it has a lot of egg so it can count as a breakfast food, which I think is very sensible of her). 

The following year, she hid the pie in the back of the downstairs refrigerator so she didn't have to share it with anybody. The year after that, her brother found the hidden pie and took a slice and got mad because she'd kept the good stuff for herself, and it sparked a family argument about all sorts of other things that had been brewing since they were kids; he stormed out (with pie) and has refused to come to Thanksgiving since.

After John started kindergarten, I continued the tradition of bringing her a pecan pie just before Thanksgiving. I missed one year, and every time I drove past the preschool for the next 12 months I felt vaguely guilty. This year I delivered the pie - literally straight from the oven - and missed her by 5 minutes; another staff member called her to come by on her way home from errands to get the pie, so I'm going to assume that she's enjoying it for breakfast even as I write this.

I love this pecan pie with the zeal of the converted. I thought I hated nuts until I was in my thirties, and when I finally discovered this recipe I was in Nut Heaven. I really don't like most pecan pies, since I hate the taste of corn syrup and I think most pecan pies are too sweet; if you have to scrape your teeth off afterwards, it's not really an enjoyable dessert. This recipe is simplicity itself: egg, sugar, nuts. If you've always thought that pecan pie is just so-so, please try this. Just be sure your brother does't open the downstairs fridge.

From My Personal Hero, Mark Bittman, in How to Cook Everything.

Pecan Pie

1 deep-dish pie crust shell (gluten-free pie crusts are excellent for this; when I make this for other people I buy the frozen pre-made ones because I make terrible pie crust)
2 cups shelled pecans
5 eggs
1 cup white sugar
1/2 cup brown sugar
6 tablespoons butter, melted (you can substitute dairy-free margarine; you'll lose some of the silky, buttery texture in the filling, but you'll be a hero to the dessert-deprived DF person in your life)
1 tablespoon vanilla extract

Prebake the pie crust (if you're using the pre-made frozen ones, follow the instructions on the package and skip this step).

Heat the oven to 375. While it's heating up, toast the pecans on a baking sheet - WATCH THESE CAREFULLY as they can burn really quickly and it's a pain to run out to the store for more. Let the pecans cool a bit and break them up a bit into smaller pieces.

Beat the eggs until they're foamy. Add the sugars and the melted butter, then cook in a medium saucepan until the eggs are hot to the touch, stirring frequently. You absolutely don't want the eggs to cook, so keep a close eye on them; it won't take long. Take the pan off the heat and stir in the vanilla.

Put the pecans in the pie crust and pour the egg mixture over the top; you might want to stir it just a little bit very gently to make sure the nuts and egg are combined. You can also put the nuts into the pan, stir it up, and pour everything into the crust at once but I always end up with extra nuts at the bottom of the pan; since that's the best part, it's a shame to waste them. Bake at 375 for 30 minutes, until the pie shakes like Jell-O but is still moist.

Cool on a rack and serve warm (!!!!) or at room temperature.



Monday, November 25, 2013

Fennel and Orange Salad

Things have been very quiet on the blog front lately, partly because it's been a busy November (very, very busy November!) and partly because all my creative energy is being channeled into a crazy NaNoWriMo project. I'm sure I'll be overflowing with words again come December but I'm a bit of a one-note symphony (50,000-note, technically) right now.

This recipe is being posted for my friend Amy, who remembered it from a church potluck some time back. It's made several appearances at various dinner parties, and it's a lovely salad to put on the table in the dead of winter when all the green leaf stuff is looking a little sad. It's very light and refreshing and crispy, and it would be very nice on your Thanksgiving table as a counterpoint to all the creamy squishy foods.

About slicing the fennel: One Christmas, David bought me a really good mandoline slicer (not the Pampered Chef one. Not the one at Target)(don't get one made out of plastic!). Since that time, it's amazing how many dishes I've found that want those exquisite, uniform, paper-thin slices. I'm sure if I went to cooking school I'd learn how to do this with a knife, but the mandoline is cheaper and is unlikely to inspire me to make a radical career change. I highly recommend investing in one; you won't use it often, but when you need it, it's the only tool that will do the job. Also, please buy a Kevlar glove and wear it every single time - I personally know 3 people that have severed fingertips using a mandoline. Please don't let that deter you. Seriously. Just slice safely.

From Madhur Jaffrey's excellent World Vegetarian.

Fennel and Orange Salad 

2 medium fennel bulbs, cut crosswise into paper-thin rounds (this is a great time to bust out the mandoline - see above)
2 navel oranges, peeled and cut into skinless segments
6 tablespoons fresh orange juice
2 tablespoons fresh lemon juice (from an actual lemon - with so few ingredients, the flavor of the bottled stuff is noticeably off)
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ground cinnamon

Put all the ingredients in a bowl, toss to combine, and refrigerate for at least 1 hour. Drain off some of the liquid before serving. I'm told this keeps several days in the fridge but we eat it too fast to find out ourselves.

Wednesday, November 13, 2013

Kicking off soup season: Scotch Broth

Disappointingly enough, Scotch Broth does not contain any actual Scotch. This might seem like a good thing, since Scotch broth is a kind of soup - but it's mid-week, and the weather has turned cold, and "scotch" conveys mental images of cozy Aran sweaters and bagpipes (which I like) and a tumbler of Glenlivet (which I also like) and roaring fires and this guy:


(Possibly I need to cut back on the number of romance novels I've been reading lately...)

This is one of those recipes that I've always wanted to try and have never gotten around to; but since I'm fairly committed to the idea of making a big pot of soup each week for a quick dinner, emergency lunches, and whatnot, I figured it was only a matter of time until its turn rolled around. Once you've eliminate gluten (and therefore barley and noodles, two of my soup favorites) and dairy (the entire cream-soup genre, because there's just no substitute regardless of what my husband says) and tomatoes (there goes minestrone) and potatoes (sigh....), the options for a big pot of soup have narrowed considerably. There are only just so many times you can eat split pea soup.

For some people, the very idea of a soup RECIPE is just wrong. Soup, to these people, is meant to be a spontaneously-generated cauldron of tastiness at the serendipitous crossroads of whatever is in the fridge and motherly love. Whatever. I'm an unapologetic follower of recipes, and it's particularly nice when I can cook something as written without a lot of esoteric substitutions; in this case I swapped quinoa for barley, but I think millet would also work. Or you could leave the grains out entirely and just put in more peas.

Mark Bittman is my personal hero, and this soup comes from How to Cook Everything, the book I would take with me if I were going to be stranded on a desert island with a reasonably well-equipped kitchen for any length of time.

Scotch Broth 

10 cups stock or broth
1/2 cup split peas
1/2 cup quinoa
1 1/2 lb. lamb (leg or shoulder) cut into small chunks (if your grocery store sells lamb stew this will save you some chopping)
2 leeks, chopped
3 carrots, peeled and chopped into chunks
3-4 medium turnips, peeled and chopped
3-4 stalks celery
salt and pepper to taste

Heat the stock, split peas, quinoa (or barley, if you're not GF), and lamb in a large pot. When it comes to a boil, skim the foam, reduce the heat, and simmer about 45 minutes or until the lamb is very tender.

Add the chopped vegetables and cook another 20-30 minutes. Add salt and pepper to taste. Watch in dismay as your family eats it all for dinner, foiling your fiendish plan to skip cooking one night later this week.

Monday, November 4, 2013

A post that has nothing to do with food: Lessons from a Tandem

At the beginning of October, I wrote and delivered a sermon at my church (which has lay-led services on a regular basis). It's something I've wanted to do for a while, and in typical fashion I (1) underestimated the amount of work required to complete this; (2) procrastinated for far too long; and (3) in spite of the utter insanity this brought into my life for this short period of time, completely loved the experience.

I'm a person who makes grand plans for all sorts of things: my epitaph could easily read "Always bit off more than she could chew." But even when I choke on the bites, it's usually a darn tasty meal.

I've had a number of people ask for the text of the sermon, since the audio version wasn't as clear as it could have been (my fault, Ralph - I talk too fast). So, for anyone who missed it or is curious about all the fuss I made about this last month, here you go:


Lessons from a Tandem

At some point in our lives, we’ve probably all had someone we love suggest something completely insane and thought, “Hey, that’s a great idea! Let’s go skydiving! Let’s sell our house and go live on a tropical island! Let’s have another baby!” In my case, it was my husband David suggesting that we buy a tandem bicycle.
Although David is the bike rider in family, I was willing to entertain the idea. It was cold and snowy that night, and a tandem represented sunshine and warm weather and long carefree summer days meandering down scenic paths. The reality was a bit different….but I learned some valuable lessons on the back of that tandem that I think apply to our lives in general.  
It turns out that properly fitting a tandem is a tricky business, but the great folks at the local bike shop found us a used tandem that was the right size and the right price, and we headed on over to try it out.
For anyone who’s not familiar with tandem riding, there are 2 distinct roles: captain, and stoker. The captain is the person in front. To quote cyclist Sheldon Brown’s web page:
The captain should be an experienced cyclist, with good bike-handling skills and good judgment. The captain has two major responsibilities: (1) To control the bike, including balancing it whether stopped or in motion, as well as steering, shifting, braking. (2) To keep the stoker happy! A tandem isn't a tandem without a stoker. The captain must earn the stoker's confidence, must stop when the stoker wants to stop, must slow down when the stoker wants to slow down. … When a couple fails to make it as a tandem team, it is almost always due to the stoker being scared as a result of an incompetent/inconsiderate captain.
Contrary to popular belief, the stoker – the person on the back of the bike – is not just lounging around back there. The stoker’s job is to pedal, especially in intersections with really short traffic lights, and to avoid doing anything that could make the captain crash the bike.
As we got onto the bike, it occurred to me that this was a really, extremely, profoundly bad idea. I thought about all the articles I’d read that called tandems “the divorce accelerator” (Presumably these are not the same articles David was reading….) I don’t like riding all that much. I’m afraid of falling. I don’t like going fast. And I didn’t like the idea of NOT steering the bike. I was going to have to turn over the responsibility for my physical safety and well-being, and I wasn’t even going to be able to see around David’s shoulders to set him straight before he led us into disaster.
It wasn’t particularly reassuring that he steered us into the side of the building before we’d gone 10 feet.
The salesman asked, very politely, how long it had been since we’d ridden a tandem. When we explained that we were complete novices, he gave us a very nice lecture on all the things that David had done wrong and I had done right. (You can imagine how satisfying this was for me.) When we got ourselves all straightened out and pointed in the right direction, I realized that I couldn’t bear to look. I literally had to close my eyes and pedal, waiting until we’d gotten going and the tricky steering parts were over, because I could not stand to watch. The urge to pull my feet off the pedals and jump off was almost overwhelming. Real bike enthusiasts will tell you how great it is to have shoes that clip into your pedals, so you can make the most of your effort; but I thought this sounded like tying myself to the railing of the Titanic somewhere in the North Atlantic. There was absolutely no way that I was going to remove the option of jumping off as soon as it got too hard or too scary or I couldn’t muster enough trust in this man I married.
But what did that really say about me? Because all of a sudden, this wasn’t about a bike ride anymore. It was a microcosm of every important relationship and scary new endeavor I’d ever undertaken. I’m not good with long-term things, and I have a pretty consistent history of running away from things that are hard or frightening. I’d always assumed that a certain amount of churn was normal as we go through different stages of our lives. But now I had a really disturbing thought: was it me? Did my need to retain the option of flinging myself off the back of the bike in the face of impending disaster say something larger about my ability to stick with it when the going got rough? It was not a comforting thought. And it wasn’t the sort of internal dialogue I wanted to be having while we wobbled our way down a side street, eyes clenched shut and gripping the handlebars for all I was worth.
So herein lies Lesson #1 From a Tandem: Sometimes you just have to clip in.
I ended up buying bike shoes with toe clips a few weeks later, and here’s what I found: Eventually I didn’t have to keep my eyes closed every time we started and stopped. The captain got better at his job, with practice. It wasn’t so scary after all. I could trust him to steer us well, even if it wasn’t exactly the way I would have done it. And it made pedaling up those long hills a lot easier.

As we worked our way up to longer rides, I learned something completely unexpected about my husband: He’s a chatterbox. This may surprise some of you – it sure surprised me!
We were toiling up a particularly steep hill on the Leelanau Peninsula, in the middle of a really hot day. When I’m working hard – say, giving birth, or pedaling up this hill – I don’t want to talk. I go into my “zone” and focus everything I’ve got on getting it done. But David – holy cow, that man can talk! And not even useful things like “we’re almost to the top” or “this is a 35-degree incline, according to one of the 3 bike computers I’m using right now.” Just – noise.
I was muttering nasty things about him under my breath and wondering if he had all this extra energy because *I* was doing all the work, when it occurred to me that this must be what it’s like to live with me. In our everyday lives, David goes along and does his thing and mostly keeps his thoughts to himself. I, on the other hand, think out loud. I have conversations with myself. I talk my way through my list of things to do.
It’s interesting that David and I switch personas when we get on the bike, and also very irritating. It occurred to me that we don’t often get a chance to see our own qualities so clearly expressed in another person. We’re not always as easy to live with as we assume. And I got to thinking that if I like this every day, this was Lesson #2 From A Tandem: Live by the Golden Rule, even if you’d rather smack the other person.
There’s an enormous amount of material written about the Golden Rule, and the closely related topic of empathy. Noted American psychologist Carl Rogers points out that “a high degree of empathy in a relationship is possibly the most potent factor in bringing about change and learning." He goes on to explain that empathy means having the ability to “lay aside the views and values you hold for yourself in order to enter another’s world without prejudice.” That’s a tall order for anyone, at any time. But if I wanted this marriage to change and grow and work for both of us, I needed to notice when David needs quiet and solitude, and let him have it. And I can’t do it with a sense of sacrifice or martyrdom – although I certainly hope it’ll be reciprocated the next time we’re headed up a hill.

On one particularly long and icky ride, I found myself getting really frustrated with David. Sometimes he forgets that the captain’s Number One Job is keeping his stoker happy. He was taking turns too tightly, braking too hard, going faster than I liked, and generally acting as if he was in charge. I kept telling him what I needed, and he’d get around to my request… eventually.
I spent the better part of the ride getting irritated and working up all kinds of reasons why I was totally justified. I was being clear. I was being specific. I was even being nice. But when we passed the last bathroom on the route after 3 requests for a pit stop, I completely lost it.  I started pounding on David’s back and yelling. He looked completely surprised. “Why didn’t you ask me to stop?” he asked, quite reasonably. And hot and sweaty and frustrated as I was, I let him have it.
There’s a slide I use in a lot of my workshops on effective communication skills. It says simply, “I’m only responsible for what I say, not for what you understand.” It usually generates a few chuckles – but if we’re honest with ourselves, that’s how many of us actually feel.
I knew I was doing everything I was supposed to in order get my message across. And while I had, in fact, been a good communicator in lots of ways, I hadn’t been… loud.  It was a breezy day and we were moving pretty fast and the wind can whistle through those vents in your helmet. David hadn’t heard a single word I’d said the entire ride. He thought we were having one of those lovely, harmonious, synchronized pedals that happens when a tandem team is in perfect accord. There’s Lesson #3: Make sure you’re not just spitting into the wind.
This was a valuable and very immediate reminder to me. It was essential to my comfort and happiness that David respond to me, and I didn’t check to make sure that message was getting through. I had a miserable ride and was really angry by the time we stopped. If I’d been holding up my end of things and not just assuming he could hear me, the day would have turned out much differently. Effective communicators make sure that their message is being understood. If you really, really need that bathroom stop along the way, it’s a good lesson to keep in mind.

In any long ride, there comes a point when it’s just not fun anymore. The initial thrill of being in the saddle has worn off; you’re out of water and snacks, there are no scenic spots coming up, the hills are steeper than you realized, and your butt hurts. I think there are probably a lot of spots in our lives that look like this.
This is especially hard for me. I love novelty, and finishing anything is hard for me, unless it’s a book. Settling into that mid-ride stretch of flat, boring farmland – literal or metaphorical – is torture. More than anything, I want there to be scenic turnoffs and occasional thrills.
But real bikes rides aren’t like that, and our actual lives aren’t either. When you’re on a bike, you need to get yourself to the finish line – and that’s all there is to it. The bike isn’t going to pedal itself. Even on an organized rides, the SAG vehicle will fix a flat tire, but they don’t pick you up and drive you in just because you’re sweaty and bored. Here’s Lesson #4: The only way out is through – sometimes you just have to duck your head and pedal.
This is by far the hardest lesson for me.  Granted, there is some comfort in the idea that no matter what you’re going through, you’re going to get through it if you just keep pedaling. But I’m not really suited to perseverance – if I was a fictional character, I’d be Tigger. He’s great fun, but he’s definitely not who you want on the back of the bike.
Those of you who are familiar with the Enneagram have probably figured out that I’m a 7. We have some great qualities – we’re optimistic and energetic and we have lots and lots and lots of interests…. Our blind spot is “actual limitations,” and sticking to something and seeing it through is a challenge, because there are just so many options out there.
In some ways, being the stoker is a great job for me because I get to do so many different things. I get to pedal, of course, and come up with sassy replies to all the people who think it’s a vacation back there. I get to be the navigator, since I can hold a map and pedal at the same time. I can look around for landmarks without crashing the bike. I can fiddle around with all the buttons on the computer. I can take pictures. I can exchange email addresses with people taking pictures of us.
But once we’ve picked a route for the day, we’re pretty much committed to it. At some point we’ve got to get back to the car, and the only way to do that is to keep stick to the plan and keep pedaling, because the kids are too young to come pick us up.
One of the good things about being on a tandem is that you have someone else riding at the exact same pace, someone who’s in it for the duration, someone whose energy and level of commitment is going to get you through those steep hills and scary turns and boring stretches of farmland. More than anything else, this part of being on a tandem team is marriage in a microcosm. I agreed a while back to clip in, so here I am. I’m goofing around with the map and keeping myself entertained. I’ve even let go of my need to steer, which is frankly pretty uncomfortable. But it’s also a good reminder that I don’t have to do it all - I have a partner in this. We picked a good route. Sometimes just pedaling is enough, and it’ll get us where we need to go.

Back in 1996, I had a mountain biking accident. My tire got caught in a rut while I was riding downhill, I panicked and hit the brakes, and the bike stayed put while I kept going. I’ll never forget the feeling of flying through the air, the sound of my own breath loud in my ears, and what it felt like to hit the ground. I broke my leg and sprained my wrist, and for reasons that don’t really bear repeating, I got back on and pedaled my way out, another 2 ½ miles on the trail. I guess I take that “keep pedaling” stuff a little too seriously sometimes.
I’ve never been brave, but the accident left me fearful in ways I couldn’t have imagined before that day. Every time I get on a bike I think about how much it’s going to hurt when I fall. My whole body remembers what it felt like. I remember the panic I felt every time I saw an obstacle in front of me on the trail. I was with friends on this ride; from their point of view, I had an ugly fall and toughed it out and it made a great story. From my point of view – well, it’s a still a great story. But I don’t often talk about the pain and fear of those last couple of miles, and how some part of me was convinced that if I complained, they would despise me and leave me.
As the stoker, I have lots of time to look at the pavement below our wheels and think about what it’s going to feel like when we fall. This is quite literally the most terrifying thing I can imagine, because it’s made up largely of memory.
David is a good captain, and he’s diligent about checking in and making sure I’m OK. It’s a measure of my trust in him that we once got up to 42 miles an hour going down a hill – it was terrifying and exhilarating and it made me feel that maybe, just maybe, I wasn’t the biggest coward on 2 wheels. But it was inevitable that at some point – not, thankfully, that exact point – we were going to fall.
We did an urban sightseeing ride through Detroit one spring day (that’s the Tour De Hood from last week’s t-shirt, for those of you that were asking).  There was a point near the end when we had to go from the road to the sidewalk to fit through a gap in the fence. There was a clump of wet leaves on the sidewalk, and of course that’s the spot we rolled over.  
One minute we were pedaling along, and the next the bike was sideways on the ground, with both of us clipped in and still holding the handlebars. The fall happened so fast that we almost missed it. Everyone stopped to make sure we were okay, we caught our breath, and we got back on to finish the ride. I fell and it was…okay. Nothing broke. I’d spent hours and hours of my life panicking about this fall before it happened – I’d sucked an enormous amount of enjoyment out of this activity. In fact, we did so well at falling that we ended up doing it again a few weeks later. I have no doubt that there are more falls in our future, too.  
And now that I’ve actually fallen – I think I’ve got this. That’s Lesson #5: Stop dreading the fall. It’s going to happen – it’s going to hurt – you’re going to be fine. If you spend all your time being afraid of it, you’re going to miss the fun of flying down the hills you just worked so hard to climb.
The whole point of getting the tandem was that David and I would be able to share an activity even with the demands of work and family. For a number of reasons, it hasn’t worked out quite as I expected. The last couple of years have been very light on bike riding, and our lives seem to have gotten busier as our kids get older. Still, even without actually being ON the tandem, I’ve learned some things that I carry with me:
Clip in – it’s a better ride if you’re committed to keeping your feet on the pedals.
Remember that people need different things when they’re pedaling up the hill.
Just because you’re talking doesn’t mean they can hear you – check before you get mad at the captain.
Keep pedaling. The hill will end eventually.
And don’t worry so much about falling. Being scared now won’t stop it from happening, but it will make the ride a lot less fun.  

Riding a tandem is like a lot of other parts of our lives. You can hit a brick wall pretty darn fast if you’re not paying attention. Every minute of every ride relies on communication and trust. Keep that in mind, and the wheels will turn keep turning just fine.

Friday, October 25, 2013

Dinner in 20 minutes: Pork Chops with Apples

My son is sick today, so I've spent the day at home lounging on the couch trying to make intelligent comments about Pokemon and chipping away at our latest jigsaw puzzle. Something about being home with him brings out the sloth in me.

I had plans for a very nice dinner, with honey-and-orange-glazed pork chops and a cauliflower mash that makes a convincing imitation of mashed potatoes. Alas, after an afternoon of lounging and far too many games of Candy Crush Saga, I realized that I hadn't read the recipe completely and that the Grand Dinner Plan required several hours of marination.

Back to the drawing board.

Because I had very thin-cut chops on hand, this came together ridiculously fast - I think it's going to become an autumn staple, since we always have apples on hand. I served it with steamed broccoli, leftover hot slaw (a recipe that I promise to share soon, since it goes with everything) and the last of the yellow summer squash sauteed with olive oil, salt and pepper, and granulated onion (a staple for those days when I'm just too lazy to actually peel and chop an onion)(there are more of these days than I'd care to admit).

Adapted from the enormously useful How to Cook Everything by Mark Bittman. If you only buy one cookbook, this is it.

Pork Chops with Apples in Under 20 Minutes 

Olive oil
Some quantity of thin-cut boneless pork chops
1/2 cup dry white wine
1 tablespoon chopped garlic (I cheat and use the pre-chopped stuff in the jar for this)
Salt and pepper
1/2 cup water or stock
3 apples

Heat the olive oil in a large skillet with a lid. Season the chops with salt and pepper, then brown quickly on both sides. Add the wine and garlic and cook 2-3 minutes, until the wine is mostly cooked away. Add the water or stock, cover the pan, and reduce the heat to low. Cook the chops until done, which should really be a matter of minutes - 5 minutes would probably be fine. If you have thicker chops on hand, it might take as long as 10 minutes, which is just long enough to enjoy a glass from the bottle of white wine you opened for this dish.

While the chops are cooking, peel, core, and slice the apples (if you do this in advance, it makes the wine part much more practical). When the chops are done, remove them from the pan and put them on a plate, covered with aluminum foil. Add the apples and cook, stirring frequently, until the apples are soft (this may vary depending on which variety you use - we had Macintosh on hand and they cooked up very nicely in less than 5 minutes).

Serve the chops with apples on the side. They've been cooked in garlic and olive oil so I wouldn't necessarily recommend serving the leftovers over ice cream....if there are any leftovers, which it seems there never are in our house.

Thursday, October 24, 2013

Pretty dang good for a Yankee: GF fried chicken

Admit it - you crave KFC sometimes too!
I have to admit: I really, really miss KFC sometimes.

I don’t pretend to think that KFC is actually *good* fried chicken, but it’s hot and greasy and delicious and comforting – it takes me back to a very specific part of my 20s during which KFC potatoes and gravy and a box of extra crispy meant that everything was right in my world, despite all appearances to the contrary (thanks, Cathy, for “good food attractively served”!)

So this gluten-free thing has made me sad – it’s hard to find any restaurant that we can eat at, and there’s pretty much no chance of ever finding fried chicken that's not going to incapacitate us for a solid month. Last fall I finally got around to trying out a gluten-free version of the Lee Brothers’ Tuesday Fried Chicken when my brother came to dinner; I’m pleased to say that it was a resounding success (i.e, no leftovers, and all of us too full for (much) dessert). Now that I've made it a few times, it doesn't feel that like that big of a deal.

Southern food has been on my brain lately - I read "To Kill a Mockingbird" over the holiday break and just finished "The Spymistress," an account of a Richmond woman who was a Union spy during the Civil War, so Anna's suggestion that I make fried chicken tonight was perfectly timed. I've been a huge fan of the Lee Brothers ever since a waiter at Zingerman's Roadhouse hooked me up with a personalized-and-signed copy of their first book. Some of the recipes feel a little complicated but every single one has absolutely been worth the bother. Most of the epic dinner I cooked for the church service auction last November came from this cookbook, and they've gone a long way toward shaking my impression that everything Southern was deep-fried and included lard, mayonnaise, and/or Jello. 

GF Version of the Lee Brothers’ Tuesday Fried Chicken

For the fry dredge:
½ cup all-purpose baking blend (I used whatever mix I have on hand: the one that's been turned into waffles lately seems to work just fine)
3 tablespoons fine- or medium-grind cornmeal
2 teaspoons salt
1 ½ teaspoons ground pepper

For the chicken:
2-3 lbs. chicken drumsticks (or a mix of drumsticks and thighs)
3 cups peanut or canola oil

Equipment needed:
12-inch straight-sided frying pan with a lid (often sold under the name “chicken fryer," mysteriously enough)
Long-handled tongs
A kitchen timer
A thermometer (preferably a candy thermometer)
A certain sense of fearlessness

Preheat the oven to 250.

In the pan, heat the oil to 325-350. Use the candy thermometer to gauge this; you really can’t eyeball it, although I’ve noticed the oil makes a very specific popping sound as it get close. You'll recognize it the second time around and stop using the thermometer. 

While the oil is heating, dredge the chicken in the flour mixture and shake off the excess.

When the oil reaches temperature, add 4-6 pieces of chicken to the pan using the long-handled tongs. Set the timer for 6 minutes, put the lid on the pan, and adjust the heat as needed to keep the oil in the right temperature range (I adjust it to just over medium and it holds the temperature perfectly). DO NOT OVERCROWD THE PAN. The chicken will look a little lonely in there but it’s okay, you don’t want to crowd the pan, since that brings the temperature down and makes the chicken greasy. (Eeewww.)
When the timer goes off, remove the lid, turn the chicken, and replace the lid. Set the timer for 6 minutes.

(I say this as if it’s the easiest thing in the world, but the first time I made this it was a little bit scary. I have a pretty spectacular history of grease burns and the pressure cooker scares the s*#t out of me. Hence the recommendation for long-handled tongs. It’s much less scary the second time, although I don’t recommend that you open that beer until you’re done frying. It’s helpful to have somewhere heatproof to set the pan lid – turn on the vent fan – I promise your house will not smell like a diner.)

When that timer goes off, turn the chicken, replace the lid and cook for 3 minutes. Turn the chicken a final time, cook for a final 3 minutes, and put the pieces on a paper towel-lined plate in the oven.

Does this seem like a lot of bother? Only the first time. It gives you plenty of time to pay attention to other things – like side dishes – and since you’re making it in batches and holding it in the oven anyway, you don’t have to feel pressured to stand over the pan the entire time  (you can walk into the living room and write a blog post, for instance). Continue until all the chicken is fried. A batch of fry dredge will cover a good 3 pounds of chicken, and you can scale it up as needed. When you’re done and the oil has cooled, strain it into a jar and you can re-use it a time or two.

After the first time, this will go really quickly. Have I said that enough times to convince you? And it's definitely less hassle than trying to find a place to serve gluten-free fried chicken. 

Saturday, September 28, 2013

Imaginary Mom Strikes Again: Allergic-to-Monday Waffles

I believe I’ve mentioned Imaginary Mom in previous posts about breakfast, and what I generally think about Imaginary Mom and where she can go and what she can do with herself there. Don’t get me wrong – she’s a great lady. I aspire to be more like her. But it’s just not happening most days, and it’s easier to be mad at my imaginary alter ego than to unpack all the complicated reasons why I sometimes think my own priorities are misplaced.

But every once in a while Imaginary Mom makes her sweet, patient, overachieving presence felt in ways that make everyone’s day a little bit better. The onset of the Fall Allergy Season is one of those times. Yes, I am sending my little disease vectors to school with runny noses and coughs. And yes thank you very much I have, in fact, noticed that they appear to be sick despite the fact that I work outside of the home. I am also 100% POSITIVE that this is the same onset of allergies that we have experienced every single September since the kids were born, and American Academy of Pediatrics agrees that I am using appropriate judgment in packing them off to school (yes, I’m feeling a little sensitive).

Monday morning, Imaginary Mom surprised the heck out of all of us. She got up and went for a 2-mile walk before Actual Husband left for work, then did a load of laundry, emptied the dishwasher, and whipped up these waffles before the first cup of coffee was done. My children – whose allergies always seem especially dire on Monday mornings – would like Imaginary Mom to visit us more often because these are really especially fantastic GF waffles. 

The cookbook that this recipe came from (Recipes for Gluten-Free Kids) lists the mysterious consortium "Editors of Favorite Brand-Name Recipes" instead of an actual author, which is perplexing and a little disappointing. Who wouldn't want to take credit for these waffles? They're excellent. 

Allergic-to-Monday Waffles 

2 eggs, lightly beaten
1/2 cup plain yogurt
1/2 cup almond milk (you can use regular milk but this is what I had on hand)
1 cup all-purpose GF flour blend, below
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablepoons butter (under no circumstances should you skip this ingredient)

Melt the butter in a small bowl in the microwave. Pre-heat the waffle iron and spray with non-stick cooking spray (don't skip this. Seriously.)

Combine the eggs, yogurt, and milk (if you use a 2-cup measuring Pyrex measuring cup and add the eggs last, this will keep you from having to wash an extra dish).

Combine the dry ingredients in a medium bowl, then add the egg mixture and whisk until combined. Stir in the melted butter.

The amount of batter you use will depend on the size of your waffle iron; 1/3 cup was just about right and we got 6 waffles from this recipe (which you could easily double or triple). Ignore the indicator light on your waffle iron and wait until it's almost completely done steaming before you try to lift up the lid; waffles that stick to the iron and get pulled apart are still delicious, however.

If you mix the dry ingredients the night before, this batter will be ready in the time it takes the waffle iron to heat up. Your kids will think you're a superhero and forget to wheeze and sniffle ostentatiously during breakfast.

Basic GF flour blend

1 part white rice flour
1 part sorghum flour
1 part tapioca flour
1 part cornstarch
1 part almond flour or coconut flour

Saturday, September 7, 2013

Huzzah! Pizza Night is Saved! (or made deeply weird, depending on your perspective)

One of our favorite dinners is Make Your Own Pizza Night. We typically buy crust, chop up a bunch of toppings, and everyone goes nuts making whatever bizarre concoction suits their fancy. Our gluten-free, dairy-free, nightshade-free life has made this a lot less fun.
The Teenage Mutant Ninja Turtles agree that life without pizza is less fun.

We went through the make-your-own-gluten-free-pizza-dough stage, which turned it from a fun and easy Friday night dinner to a big production that dirtied up all the bowls and called for the KitchenAid mixer to get hauled out of the basement (I'm usually on dish detail so this version of pizza night sucked). We tried every revolting, inadequate "cheese" substitute out there, which left David picking sullenly at his sauce-less, rubbery pizza while the rest of us ate (less fun for everyone, but mostly David). We tried making our own pesto as a sauce substitute, but pesto without Parmesan is a two-note symphony, plus finding that much good basil in mid-winter is expensive (not, I don't have a garden, I don't think ahead, get over it); and it overwhelms the flavor of the toppings so it's not worth it anyway. We went through a we'll-eat-pizza-and-David-can-eat-leftovers stage, which was unsatisfactory all the way around.

When you can't eat crust, sauce, cheese, or pepperoni, traditional pizza night is just plain out. I'm firmly set against eating food that pretends to be other food, and the substitutes we tried (pumpkin-based sauce, anyone?) just made David notice what he was missing out on. Time to change the game.

He's been tinkering with a very successful GF pita bread recipe lately, which got us to thinking that we could try a riff on lahmacun, which is like a Turkish variation on pizza. I found a potato-free version of GF pizza dough at the grocery store last week (which is a very convincing argument for trying different stores every once in a while) so he didn't have to bother with making pita on a weeknight. He improvised this topping while I tried to figure out how to cut up olives without actually touching them, which is much trickier than it sounds. The kids made their own versions (cheese, pepperoni, ham, onion, green pepper, and olive for Anna; sauce, pepperoni, and carrot for John); we all sat down happily together; and the kids were so intrigued by ours that they had to try it, and agreed that it was much tastier than the regular kind and we should all eat this all the time from now on. Yay! Pizza Night is saved! TMNT will be happy.

Lamb Pizza 


1 gluten-free pizza crust (the pre-cooked kind in the freezer section, unless you're ambitious and already made your own). You could obviously use a regular pizza crust here as well, but make sure you get the thin-and-crispy variety that's more like a flatbread.
1/2 lb. ground lamb
1 small onion, chopped small
1 tsp cumin, or to taste
1 tsp ground coriander, or to taste
1/2 tsp allspice
1/4 cup pine nuts
2 eggs
Garlic salt

Preheat the oven to whatever temperature is indicated on the pizza crust package.

In a large skillet, brown the lamb with the spices; check the seasoning and adjust it however you want. Spread the lamb over the pizza crust, sprinkle with the pine nuts, and crack the eggs over the top (we used 2 because we were sharing it; if you have a smaller crust, feel free to just use one. Or skip it entirely if this is too far-out for you, or you don't like eggs).

Bake for whatever amount of time the pizza crust calls for; the egg white should be set and not at all runny, but the yolks should be cooked through. Ours baked at 425 for 5-7 minutes and that was just about right. If your crust calls for a longer baking you could put it in without the egg, then add it halfway through or thereabouts.

Serve as-is. We smushed the egg up into the lamb and sprinkled it with garlic salt, which I personally would have put in the topping in the first place. This would also be excellent with a dollop of plain yogurt or tzatziki, or some cold garlicky greens, or chopped tomatoes. We're going to be eating this a lot so I'll be sure to report on how all these variations turn out.

Monday, September 2, 2013

Sunday Soup: Ignored Vegetable Soup

You know your day is probably going to be a little rough when you can't figure out how to operate a paper clip. 

In my defense, it's not the ordinary kind of paper clip - oh, no. It's a fancy-schmancy Klix, which claims to be "beyond paper clips." Certainly it was beyond me, and I ended up tearing those few pages I actually managed to get a Klix onto as soon as I tried to remove it, which completely defeats the purpose (which was to keep the pages nice and neat instead of folding them down to mark a spot).  

Given this sort of competence with a simple everyday task, this might not have been the very best day to start a new cooking adventure with my sister, who is getting settled into new digs and is looking for ways to make weeknight dinners easier given a busy schedule. I have a binder (several whole entire large binders, in fact) full of quick, easy, healthy weeknight dinners made from actual ingredients, complete with shopping list and do-ahead tips, so I offered to help. (This is actually a nice idea that she and I came up with. My sister and I get to spend time together, our kids get to spend time together, she gets some new recipes and cooking tips, I get to cook foods that are off-limits in my own house, our uncle gets healthy home-cooked meals, and weeknights are less stressful. What's not to love?) 

We were only slightly derailed by the discovery that there was only one knife in the house; with a little re-arranging and a lot of rewashing, we still managed to get a heck of a lot of prep work done. The real problem was the can opener. 

I've certainly gotten in the habit of cooking from ingredients but I still should be able to operate a can opener, right? Nope. The paper clip thing wasn't an aggravation, it was a sign - stay away from anything that resembles a tool, because you're going to look stupid when you can't use it. Turns out that canned tomatoes aren't that much of a time-saver when three college-educated adults (including The Resident Engineer) can't open the can, and you realize all over again that there's just no substitute for a can opener no matter what those survivalist websites say. 



Suffice to say that this soup with tolerate whatever you do to it and however much you ignore it, it will still turn out very tasty and make your uncle happy. I've left all the can-opener shenanigans out of the instructions, but feel free to use your imagination. 

Vegetable Soup 

Large splash of olive oil
1 large onion, diced
1 large carrot, peeled and diced
1/2 cup minced ham (in theory, this is optional)
4-5 cups assorted vegetables, diced if needed. I used a large potato, a handful of peas, some corn, and a couple of stalks of celery. You can use whatever you have laying around the house or cluttering up the fridge.)
6 cups chicken stock
Handful of fresh parsley
1 can diced tomatoes, or the equivalent amount of fresh tomatoes seeded and chopped 

Heat the oil in a large pot or casserole dish over medium heat. Add the onion and carrot and cook, stirring occasionally, about 5 minutes or until the onion softens. Add the ham and cook another 3 minutes.

Add the rest of the ingredients, seasoning with salt and pepper to taste. Turn the heat to medium-low and ignore on a back burner of the stove while you do something else for at least 30 minutes or until the vegetables are very soft but not mushy. 

This soup is fantastic with a drizzle of olive oil and a grating of Parmesan cheese just before serving. It freezes well, keeps nicely in the fridge until you're sick of eating it, scales up to feed a crowd, and gives you a way to use up that leftover potato or random bits of veggies in the fridge.