Ginger hitchin' + the kitchen expands.

So. Its been SOME TIME since my last bloggy blog. But life has been CAHRAZY. Like crazy. 

Like CHECK THIS OUT

YEAH UKELELES!?! 

Pretty cool....

BUT

AlSO

SERIOUSLY

WE'RE GETTIN' HITCHED BITCHES!

So yes, my best friend and partner in crime proposed two weeks ago and it was just absolutely the happiest day. The next year is going to be an absolute PARTY. 

We've even started CAKE TASTING!

 Yes cake. 

Thanks to lovely folks at Pentunias Pies & Pastries for these delicious GLUTEN-FREE treats. 

Yeah beezies. I said it.  

gluten-free. 

Shane couldn't even tell, so no whiners at the wedding please.

My lovely friend (AND BRIDESMAID) Jenn introduced me to this bakery. 

It spews cuteness and glitter. Seriously. There was glitter all over the cupcakes.

If you're in Portland, you should check them out. 

Other than being up to my ears in wedding business (woooooo), I am happy to say I am now working with Kitchen Commons and Village Gardens  on a Collective Cooking Group, as the cooking group coordinator. We are focused on bringing families back into the kitchen, emphasizing healthy cooking, budgeting time and money, and building community. Once a month, our group will be getting together to cook and share a meal. I'll be sharing our recipes and doing a recap of each meeting via this blog! I am super excited to help facillitate this program in my neighborhood. 

I even bought this awesome CRAZY FOR KALE cookbook as a fun recipe source....

I may just be crazy at this point...

Kombuchin' like kombitches

There has not been a dull moment since Britt and I have been reunited under the same roof.

If you missed the memo, her house burned down two weeks ago and she has relocated to a twin size air mattress in my living room. Living the dream here folks. Read about that and other crazy happenings in Danielle and Britt's lives on TwoEvilActors. 

Anyway. We have been doing awesome things like making badass music, cuddling with copious cats, and adventuring down Alberta, experiencing all Portland has to offer....

 Like beer cozies and sexy ladies

Tasty treats like Salt and Straw Ice Cream

Photo courtesy of Salt & Straw's FB

And of course..... fresh brewed KOMBUCHA on tap at Townshend Tea House

 

Yes. Those are growlers of Kombucha... 64 fluid ounces of fermented deliciousness. 

#tarotcards #Lifecolors #soportlandithurts

Our growlers have left our side, nary a moment since we purchased them. Portlandia, you are missing out on some great ideas here. In fact, I think Britt and I need our own reality tv show. Mr. Shakespeare* himself once said "This shit writes itself" Can't argue with that....



*he probably didn't say that, but Britt wore a shirt that said that... so I'm going with it. 

Anyway, whilst the rain beat down upon the earth, Britt and I swigged buch straight from the jug and made insightful revelations about our lives. Let me translate: It was raining, we were stuck inside, so we read tarot cards and drank too much kombucha. **

**we do this when its sunny too...



"Too much kombucha you say? No such thing!" Ah readers... unfortunately there is.... Drink a growler in 48 hours and see what that shit does to you... shit being the operative word. I'll spare the details.

Alas, three days later we were back in Townshend, refilling our growlers.

Please note the crazed look...

I should mention that while Kombucha is fermented, it is for all intents and purposes, non-alcoholic. It has TRACE amounts of alcohol in it, but I think you stand a better chance of getting buzzed off a tablespoon of Robitussin. Britt and I are just this crazy, naturally.

For those of you who aren't living an episode of Portlandia, Kombucha is a lightly carbonated or effervescent(bonus points for THAT word),  tart, fermented tea drink. Its packed with enzymes, aids in digestion and gut health, and contains glucosamines for joint health. And like lots of other fermented foods, it likes to power-punch that immune system into action.

While it is really fun to drink Kombucha out of a growler, a much more economical approach to buch-swigging, is to brew your own at home.

Its super, super simple, requires zero special equipment-- just the desire to brew and the ability to handle a SCOBY.

SCOBY, not to be confused with Scooby, is a symbiotic colony of bacteria and yeast. Its this squishy mushroomy thing you put in the sweet tea to make it magically transform into Kombucha.
Sounds yummy right?

I have no idea who this woman is, but she is holding a SCOBY. 

Scooby

If you can handle the thought of that, then you are well on your way to home-brewing your own Buch!
Congratulations.
If you keep reading below, you'll have the instructions too... WOW. WHAT A DAY FOR YOU!

Food for Thought and Comfort.

Shane and I have developed this unspoken open door policy at our house, which I absolutely love. We love to entertain and we love to take care of our friends. So impromptu dinner parties are the norm and our guests, the usual suspects (B, theSuz, Kdough), have each designated their own spot at our dining room table.

The table in our dining room is the one I grew up at.  I used to wake up in the middle of the night and eat cereal with my oldest brother when he got off the late shift. Our family hosted Christmas and Easter, and crammed sometimes 25 people around the table as our family grew.  I watched the upholstery on the chairs wear down and get replaced numerous times before it made its way to my first Portland house six years ago. Since then its been subjected to a variety of drinking games that has worn the finish nearly all away, adorned with new water rings and the evidence of numerous games of quarters has been carved into its surface. But in spite of the flaking finish and squeaky legs, it still serves as a gathering place for friends and family.

Mark's Daily Apple posted last week about the benefits of cooking your own food. He notes that some anthropological interpretation of surviving evidence shows rituals surrounding food preparation started tens of thousands of years ago. This has evolved within cultures into rich and varied traditions. Food preparation and ceremony have long been tied. Unfortunately, as the American diet becomes more and more processed and the emphasis has become solely on quick, easy and cheap, this ritual has been sacrificed.

In an effort to reverse this trend and bring the focus back to simple, healthy meals, my neighborhood is in the process of teaming up with Kitchen Commons and creating a collective cooking group. This is going to be a phenomenal opportunity to not only learn crafty kitchen skills to apply at home, but also provides a chance to gather with neighbors and share our diverse cultural traditions over a communal meal.

This weekend, we had a fuller house than normal (normal being 5 adults and four animals...sigh).
At two am Saturday morning, I woke up to a phone call from my friend Britt who was standing in front of her north Portland house as it was engulfed in flames. An hour later, we had impromptu beds made up in our living room and played hotel for her and her roommates. The next morning we gathered around the table as family and ate stacks of french toast, bacon, sweet potatoes and fruit. Chattering over coffee and food about the previous evenings events, we were giving thanks that no one was hurt.  I felt like I was channeling my parents, who managed to make never-ending stacks of hot cakes or french toast for all the kids, plus friends who randomly appeared (especially in high school). 

I've always enjoyed cooking for people, as evidenced simply by this blog. The usual suspects gathered around the table again last night (loaves and fishes people, no idea how this happens) for an absurdly late (or European style!) dinner, providing comfort and relief from a stressful and emotionally taxing weekend all around. Now more than ever I've been reminded how therapeutic cooking and sharing a meal with friends and family can be and how thankful I am to be surround by such incredible people.

Ginger Apple Pancake

Last night, I had possibly the worst sleep ever. The newest animal to move in to the house isn't adjusting so well. Queso kitty paces the hallways, jumps off counters, smacks windows, all while YOWLING. His mournful cries echo throughout the house, preventing anyone from sleeping.

I cohabit with three cats. I don't even like cats... that much. 

Thanks to Sarah Kloucek for the drawing.

We go through various stages to cope with his cries. 

I start off nice --- calling for Queso to come cuddle. 

Doesn't work

Then Shane yells at him. 

Yowling continues

Then I yell at him. 

He pauses, we get hopeful.... then starts again

Then Shane throws pillows at him. 

 He shuts up. I fall asleep, but only for a moment

Then we both try the nice, concerned approach once more. 

He starts again,  

But by now we are out of pillows to throw, so I threaten to throw other cats at him.  

Its a cycle between nice, concerned, and furious--- 

this morning, I gave up and hauled my ass out of bed early. 

So I treated myself to fun breakfast. 

Ginger Apple Pancake. I use the word pancake loosely here.... But whatever I concocted is delicious, simple, breakfasty and best of all coconut-flour and almond-flour free.

This makes one giant pancake. I've only made it once (this morning) so I guess it could totally be a fluke of delicious and perhaps any attempts to recreate will be disastrous. eh. c'est la vie.
Update: Made again this morning, and it was delightful. YAY for repeating!!!
I would recommend making these one at a time and not doubling the recipe.

Ingredients
1/2 apple, sliced thin
1/2 tsp ground ginger
1/4 tsp cinnamon
1 tsp honey
1 tbls coconut oil
2 eggs
2 tbls sunbutter (or nut/seed butter of choice)
1 tbls unsweetened coconut flake (optional)
Crystallized ginger to top!

Let's Do it!
In a small egg pan (7 or 8 inch in diameter), heat coconut oil over medium-high heat. Add apples, spices and honey. Stir to coat apples evenly. Let cook for 4-5 minutes, until apples begin to soften. Meanwhile, in a small bowl beat eggs with a fork until fluffy. Add sunbutter to eggs and beat until thoroughly incorporated. Stir in coconut flake if using.

Pour egg mixture into the pan covering the apples. Turn heat down to medium and let cook. You'll have to keep an eye on this, as cook times will vary, mine took about 5 minutes on the first side.

 The pancake will start to bubble (like normal pancakes!) and this is a good indication that its about time to flip, but you should wait just another minute to make sure the bottom is browning and solid.

Ready? You'll need a large flat spatula to carefully flip the pancake over. The egg isn't as strong of a binder as glue-y gluten.

Once flipped, cover the pan with a lid and let cook another five minutes, until cooked through.
Top with crystallized ginger!

Easter candy

The Easter Bunny didn't make a conventional visit to the hodge house this year. The bunny is respecting that we are cutting back on sugar intake and instead of bringing treats, the bunny brought a beautiful sunny day (and allowed us to make a car payment and buy a bed) oh to be grown ups.

I cooked a ham for the first time ever and it turned out fabulously. The Domestic Man shared a fabulous honey and citrus ham glaze recipe that left my house smelling amazing and tummies full and happy.

After dinner, we were left wanting something sweet.... I mean... its easter where are my robin's eggs, jelly beans, chocolate rabbit??? I've been focusing on eliminating that way of thinking, associating food with emotion or eating something because its tradition. I like to make concious decisions of what I consume.

But I consciously decidedly that I wanted some effing chocolate.

Instead of rummaging through the treat door for some packaged, crap filled...crap... I decided to make my own crap candy. I like to know what I'm eating.

Thus chocolate sunbutter stars were born

Ingredients

1/4 cup coconut oil melted
1/4 cup coconut oil, solid
1/2 cup unsweetened dutch cocoa powder
1/2 cup unsweetened sunbutter (I use homemade--its infintely cheaper than store bought)
1/4 cup (or less) honey


In a food processor, combine solid coconut oil, cocoa powder, sunbutter, and honey. Blend until smooth and even. Pour in melted coconut oil and stir just to combine. Don't overmix or it may separate.

Spoon mixture into silicone candy mold. I got mine at ikea, though I'm fairly certain it was intended as a disfunctional ice cube tray. You can also spoon into mini muffin liners.

Place in freezer for about ten minutes or until firm, then carefully pop out of mold. Store in fridge or freezer.

Enjoy!

Birthday!

Last week was my big 2-5! 

Old right?

I chose to celebrate by making dinner for a small group of delightful people, because we are all decidedly broke, eating at restaurants is difficult for glutards and well I love to cook.

With the help of my fabulous sous chef, Suz, I managed to throw together a delightful meal:

Steak

Roasted beets and sweet potatoes with pistachio butter

Braised Kale

Dessert: Coconut macaroons

NOM.

Unfortunately, I made my guests wait till 8pm (European style right?) to eat, so food was inhaled before proper documentation could be taken. (read: I dont have photos)

But this was one of the most cohesive and successful meals I have ever thrown together so I highly recommend checking out the links below

This Steak Marinade was so tasty. I let the meat marinate for about 2 hours while I prepped and chopped everything else. I used Coconut Aminos instead of soy-sauce, to make it paleoriffic.

The big surprise of the evening was for sure the roasted beet dish, borrowed from my friends at Whole9. I added sweet potatoes and used coconut oil instead of olive oil. It really isn't the prettiest dish, but the pistachio butter is absolutely incredible. 

And finally because I am doing this fabulous 21 Day Sugar Detox I was really at a loss for what to make for dessert... I am not a fan of zee coconut flour and didn't want to jump head first into the dried fruit world (I was allowing myself a little leniency with the sugar, because... come on its my BIRTHDAY!) 

But I stumbled upon this Chocolate Drizzled Coconut Macaroon Recipe and fell in love! Its super super simple and comes together very quickly. They bake MUCH faster than the recipe indicates. Mine were done after 15-20 minutes, so keep an eye on them. 

Instead of using their chocolate drizzle, I used some of my homemade chocolate coconut butter (sugar-free, paleo, 21DSD friendly, vegan, you name it friendly) 

Chocolate Coconut Butter

Ingredients

3 cups unsweetened shredded/flake coconut

1/2 tsp salt

3-4 tbls melted coconut oil

1/3 cup unsweetened dutch cocoa powder

In your food processor combine coconut, salt and 2 tbls of melted coconut oil. Blend on high until mixture starts to liquify. Slowly add remaining coconut oil. Continue to blend until smooth. This process takes anywhere from 5-8 minutes. You may need to pause and scrape down the sides. Add the cocoa powder to the food processor and blend for another minute. This mixture should be VERY liquidy. Pour into glass jar and store at room temperature. It will harden (to a solid state) as it comes to room temperature. 

To use on macaroons, drizzle liquid on top of cookies with a fork. Let sit to harden a bit. 

nom. 

Om nom Cauliflower!

To me.... Cauliflower is a slightly disappointing cousin of broccoli...
Paleo promises of this magical veggie being a fabulous rice substitution or the base of a gluten-free pizza crust have produced some truly terrible dinners....

The Suzz, however, introduced me to Buffalo Cauliflower.  This ridiculously firey treat was the kick-start to my change of heart.... Unfortunately, out of the kindness of Suzzane's heart, we tried to make a paleo version of this (almond flour and water blegh) and it turned out to be kind of hot mess (badum psh hah). Cover anything in enough hot sauce and its still pretty tasty....

So I took it upon myself to give cauliflower a second chance.... Inspired by a gluten-free baked onion ring recipe, the original buffalo cauliflower and random ingredients in my cupboard, I managed to make something truly awesome. Cheesy, spicy, cripsy, and delicious... cauliflower...

Because this really was a make-up as I go kind of recipe, all proportions are estimates.


Ingredients:

• 1 small head cauliflower, cut into small florets
• 1 egg
• 1/2 cup unsweetened plain almond milk
• 1/4 cup almond flour
• 1/2 cup sesame seeds
• 1/4 nutritional yeast
• 1/2 tsp garlic powder
• salt and pepper
• hot sauce (franks, tapatio, etc) 

Preheat oven to 425F.
Lightly oil a large baking sheet. 
In a small bowl, whisk together egg and almond milk until throuroughly combined. In another small bowl combine all dry ingredients and mix well.

Dip individual florets in the egg wash and then into the spice mixture, being sure to thoroughly cover the cauliflower. Place on oiled baking sheet.

Bake for twenty minutes, until sesame seeds start to brown. Remove from oven and pour hot sauce, to your liking, over each floret. Return to oven for 5-7 more minutes. The outsides should be crunchy and delicious.