The Real Deal

I'm working on reinventing my breakfast from the boring, from the fast-way-out option, to transforming the meal into something more wholesome, and giving. My cold cereal has been becoming more honest. It starts with a simple cooked grain, and store the cooked grains in glassware for up to a week. The grain is a blank canvas to the endless possibilities.

Directons: Cook 1 cup of (quinoa, spelt, brown rice, millet) to 2 cups water, add 1 tbsp flax or chai seed, add 1 cup of milk (soy, almond, hemp, rice), agave nectar or maple syrup to desired sweetness, add 1/2 tsp of cinnamon/nutmeg and any kind of nut and/or fruit to your heart's content.

adapted from My New Roots recipe

A plethora of healthy breakfast ideas:
Muesli w/ Pistachios & Ruby Grapefruit
Oeufs en Cocotte
Baked Pear
Spelt and Coconut Pancakes
Breakfast Compote
Softed Boiled Egg w/ Ramp and Mushroom Toast

A Professed Love For Southern Cooking

I'm a better writer than a friend. A better recluse than socialite. I can articulate conversations in my head, but trepidation fills my voice when I speak. In the midst of child-bearing, I, somehow, lost my ability to interact, became socially innate, overly sensitive, and awkward. In return, my child-like ambition returned alongside scribbling out of lines, PBJ's, bed head, jumping in puddles, forgiveness, being humbled and having the ability to speak in tongues.

Food in-a-way is reconnecting me to people. Using food as a third-party in my relationship with others is an easy icebreaker. I love putting my heart in soul in a meal, and sharing it. It's easier to say, "Thanks, neighbor," when I have a batch of cookies in my hand, or "I appreciate your help," with a loaf of bread.

Yesterday, I didn't feel inspired to exercises at the local Y. I sat in the foyer of the gym, sitting in a pink-cushioned chair browsing through the Lee's Brothers cookbook, while my children played in the daycare, and the husband ran his mile(s). I just wanted to read, to browse, to jot, and get lost in a cookbook or two. In the hour-or-so of waiting, I had become a part of three, separate conversations centered around Southern cooking.

The first gentlemen was in his late 60's, an elderly man with maroon, colored mesh shorts, and a white shirt with a Junior League emblem. In passing, he saw I was reading:

"You readin' at the gym."

"Yes, sir," as I looked up sheepishly, "Well, I should be studying, but I'm reading a cookbook."

"Oh, you like to cook, huh? You have kids, m'am."

"Yes, Sir, I have two children."

"Aw. I see. I see. You need to cook well for those children."

"Yes, I am trying to be better."

The conversation concluded with the man explaining how important it was for me to preserve my time in the kitchen as tradition, to see it as a sacred thing, to teach, to eat, to savour the food, and more importantly, to let my kids be around it.

He ended with a "God bless you."

Within a few minutes of the first man leaving, a man in his late forties, over-sized yellow shirt, and black running shorts approach.

"What cookbook is that?"

"The Lee Brother's, cooks from Charleston, South Carolina."

"Hmmm, I never heard of them."

"Oh." [What do you say after that?]

"They use a fresh approach to Southern cooking." [The only thing I could think of]

"Well, I'm working on a cookbook. Straight-up Georgia Southern cooking."

"Oh, can you tell me the difference?"

"I'm not going to have any of that fresh cooking," he joked.

"God bless, m'am."

And right after, a woman in her late 50's and a cat shirt, sat next to me...

"Are you here with someone?"

"Yes, my husband and two children."

"You didn't feel like exercising."

"No, m'am, I wanted to read."

"A cookbook? Bless your heart, dear."

"What kind of cookbook?"

"The Lee's Brothers from Charleston, South Carolina."

"I think I might have heard of those two. Now, 'ain't that neat."

"Be good to 'dem kids, dear."

Her husband approached, and she walked off.

-----

When I came to Georgia, I had a snubbed, flared nose, and haughty attitude. I made the assumption that Southern cooking didn't apply to us. I was wrong. I was ignorant. It has everything to do with me, with my family, with my children. The history of Southern cooking is extensive, long, enduring, and described as "one of great cataclysm, and change," by the Lee Brothers. The arrival of the English, Irish, Scots, Portuguese, French, Germans, and enslaved Africans are among the few who brought their methods of cooking to this region.

I am learning to respect regional cooking. While there are many meat-centric dishes, there are many things that I have loved, and have integrated in our everyday cooking with items such as collards, kale, cornmeal, and buttermilk. And, after reading, the Lee Brother's cookbook, these dishes can evolve, and be fresh, and new.

I love the hearing the 'yes, sirs' and 'yes, m'ams.' All said with a harboring, and strong accent, always ending with a "God bless" and polite "thank yous." I loving being a part of it. I really do.

Indulge

Our weekends are full of indulgences. In case, one might think we don't succumb to sweets. We do. Oh, we do. We try to leave the the cake-making, cookie-baking, frosting-licking days for Saturdays, and Sundays. And, this weekend, the girl scouts got me everytime with those darn, Samoa cookies.

I played around with the bzillion flours in my pantry to make Saturday's waffles. A buckwheat, oat, whole-wheat, all purpose flour, vegan waffle with poppy seed, not a memorable concoction, but I'm learning from those kitchen failures.

 

Many of the baked goodies I was making were coming out underbaked, or burned. After (finally) buying a oven themometer, the oven dial was showing a descripancy of 50-75 degrees. Best $8 investment.

The husband came home with a box full of pears Friday evening, and I knew I would use them in a tarte tartin for Sunday dinner. I had dog-eared two recipes with pear tart tartin recipes that I wanted to make back in December.

I love the smell of sugary, buttery carmelization coming out of kitchen. The recipe I decided to use involved more preparation, and time, but it appealed to me, because of the whole spices that were used, and I have plenty of spices that need to be used. Overall, the anise seed added it's wonderful black-licorice-like taste, and we loved it. I think I'll borrow the pine nuts idea from the other recipe for next time.

101 Cookbooks

 I made a little promise for the 2011 year to not purchase

anymore books, includuing cookbooks.

And, to lend only from my library, and find recipes online.

 

 I love, LOVE, love 101 cookbooks. Why didn't I found out about this blog sooner? I don't know.

Her approach to cooking has changed the way I incorporate whole grains into my food.

It has become my new favorite food blog.

I'm convinced I really, really need all of Heidi's cookbooks though.

 

She has a free six page sampler from her new cookbook

on her website. Go now.

 

Sprouts

   

After seeing a this post about sprouting lentils, I knew I had to try it out.

Day one.

After two days of sprouting.

Added lovely texture to this creamy broccoli soup.

Added the sprouted lentils to a favorite snack; slices of avocado, squeeze lemon, dash of coriander, salt and pepper.

More sprout inspiration to come.

Happy Eats.

Smoothies

For me:

I learned I love coconut juice, and coconut flakes. I don't like beets. No matter how hard I try to like them. Tropical, brightened fruits make for the sweetest concoctions. Anything green is good. Almond butter, and apple are decadent. For extra fiber, I sneak in ground flax or chai seed. Hands down, the easiest breakfast to make for the children, I like that.

What are your favorite combinations?

--------------------------

Cashew Cream
1 cup boiling water
1 cup raw cashews
1 cup ice
1 vanilla bean, 1 tsp vanilla extract
1 tbsp agave nectar or honey

Blueberry Almond Butter
1 ripe banana
1 1/2 cups frozen blueberries
1 tbsp lemon juice
3 tbsp ground flaxseeds
3 pitted dates

Mango Coconut
2 cups riped mango chunks
2-3 tbsp fresh lime juice
2 cups coconut juice
1/2 cup unsweetened coconut flakes
1/2 cup ice
pinch of cayenne pepper

Green Smoothie
1 cup kale/spinach/or collards
1 granny smith apple
1 ripe banana
1/2 cup parsley leaves
2 1/4 cups water

Jane's Ginger Tea

  

On boot-wearing, cold, rustic days like these, my hands have been finding warmth around the ceramic, white of tea cups.  And, when I go to make a cup of herbal tea, I find myself thinking of Grandma Jane, and her ginger tea.

During a brief holiday, I was congested, puffy-eyed, and miserable from a 6 hour drive from Utah into Las Vegas. As I stepped in the door, Grandma Jane's [motherly] instincts went into high gear, and she handed me a cup of sweet,  peppery tea, "This is going to help you. Drink slowly. Now."

She was adamant about finishing the tea. She sat across me, waiting, patiently, ensuring me this was going to help. I forgot about how miserable I felt, and I remember sipping quietly. There was a quiet ambiance in the room, and of course, my grandma's hazy, silhouette in the foreground.

I love a warm, fluid, cup of herbal tea. While I don't drink caffiene, a gleaming sprig of mint, or a teaspoon of mild honey-flowery chamomille, or shavings of ginger root is perfect for me. Cleaned, scrubbed, citrus rinds are a lovely adaptation, if I want adventure.

My children had an intense game of ABC match up going on, while I was in the kitchen making tea. I came to sit down on the couch, and they quickly glanced up. Instantly, "T-t-t, I want Teee," I found myself blowing, sipping, slurping, and feeding them by the spoon. Two ounces last only for so long.

I went back to the kitchen, and poured three more cups.

And, than, there's that sound of tea, I love...

The sound of sipping. The cool blowing from the roof of your mouth to ensure hotness. The ting of the spoon as it hits the cup. [The sound comes when making hot chocolate too.]

Family recipes are always composed of wonderful reveries. Somewhere in-between the reminiscing past, and present day round-table, there is an affluent, flowing story.

I have the option to add my own details, if I choose not to, the history can dissolve.

I don't want that.

--------------------------

Grandma Jane's Ginger Tea

boiling water
shavings of fresh ginger root
agave nectar or honey for sweetening

Place shavings in cup. Pour boiling water into cup. Let stand for 5-10 minutes, dependent on how strong you want the flavor. Add agave nector or honey to your own liking.

Subside

I am uncertain of where the segue of Winter into early Spring occurred, but it's happening here in Georgia. And, here, my heart is pining for those experiencing those nasty, bagnabit, winter storms in seventy percent of the country. Bless the man with the snow plow, snow digg, and snow umph mentality.

Chances of rain is the forecast for the next four days. Rain. Murk. Dirt. Gray skies. These signs of an early Spring are being officiously aggressive. Why all this weather talk? Shouldn't weather talk be used for those awkward pauses in conversations? When I have nothing else to say?

I am trying to be more intuitive of the earth's seasons. Does drafting out a garden for Spring count? Not likely. I need to set those garden books down, and make a proposal of my own: hello, outdoors, my name is Khinna. Obviously, my children are better at reciprocating nature's changes.

My children's curiosity never fails to amuse me, even under blistering, Winter conditions (okay, by my standards), their solicitude for the outdoors is always met with a favoured-by-fortune attitude. Go forth, and conquer. I think it is engraved inside their frontal lobe. Yes, I checked. It is.

While there is much winter playing, there will always be an empty, and eagerly desirous stomach at the end. No, I didn't serve them the *millet bowl that is shown. That was my meal. They prefered a *roasted, tomato, grilled cheese (with basil) sandwich guzzled down with hot, apple cider.

Oh, I love wintertime play, and comfort food.

--------------------------

Grilled Cheese w/ Roasted Tomatoes

I love the taste of roasted tomatoes, and make my own using Molly Wizenburg's method. You can use canned, roasted tomatoes; drain, rinse, and saute on stove top for 10 minutes.

Making the Sandwhiches

rustic wheat bread
Tillamook cheddar cheese
basil leaves, if you want

Use whatever staples you have on hand.

Assembling the sandwhich. Brush one side of each slice of bread with the melted butter, making sure to coat the entire surface. Place one slice of bread buttered side down on a plate. Place generous layers of cheese on it, or grate the cheese. Add roasted tomatoes. Add basil leaves, if preferred.

Grill them. Heat a large, lidded, dry nonstick skillet over a medium flame. Transfer the sandwich to the skillet, cover and cook for 1-1/2 to 2 minutes. Turn the sandwich and cook uncovered for another 2 minutes or until bread is browned on both sides and cheese has melted. If necessary, turn again until desired brownness is achieved on the bread. Transfer to a plate and serve.

--------------------------

Millet Bowl w/ Black Beans and Vegetables

adapted from Whole Living January 2011 magazine

I could not find millet anywhere for some reason. So, I used 1 1/4 cup of Trader Joe's Harvet Grains blend, which tripled the serving size. Store, and eat later. Use any grains you have at hand, red quinoa would be lovely.

Outsophisticate

Husband: "Don't you think it's time to go through your recipe folders?"

Referring to the ten stacks of manilla folders stuffed with recipes.

Me: "Oh, those? I'll get to them."

Husband: "Are you sure?"

Me: "One day."

If he was paid for everytime I spoke those two words. One. Day. The money would be surfacing, and resurfacing ten fold. Some people collect cards, collect rocks, or collect antiques. I collect recipes. My hands have become quite ambivelous when a magazine touches my fingers. Skim. Final pages. R-ipppp. Stuff into bag. There's a part of my mind that says,"I can cook this. Oooooo. That looks good. I'm going to try it."

I took the folders. They are spread out on my dirty, linoelum floor (as I write). They are being somewhat sorted. I did dissolve my folders by five recipes.

Ten minutes of sorting go by. My jaw was going to masticate through those pages. The bag of baby red potatoes on the floor are quite harangue, probably, vehemently opposing my newfound interest in this WL action plan with those healthy fruits. Oh, dear potatos, it is only for a month. Do you subconsciously converse with your food too?

It's dinner time. I'm eating spinach-something salad. The kids are eating scallop potatos. We all won, well, husband kind-of did.

[Herb Scallop Potatos]

Coconut Rice Soup

Homemade cooking. I miss it. I want it. I long it.  I cook now for my kids, per se, but I miss the flavor profiles of my mother's kitchen.

My current cooking repertoire is a folder bustling with modern recipes I've ripped out from popular magazines, cuneiform-like scribbled notes on post it notes, and margins. And, the cookbooks that line the kitchen shelf holds true to words such as "vegetarian" "organic" "whole foods"... Healthy they may be, but the personal history, stories, and associations are lacking. Missing love.

My mother never used a recipe. Never. She made use of what was in her kitchen, and my dad's bustling garden. She made a once-a-week trip grocery store, if necessary. Every three to sixth months we would make a drive to Salt Lake City and into West Valley and buy fine Asian ingredients. A mother who was always slurping broth, a mother crouched on the floor, sitting with legs always crossed; licking, chopping, mincing, dicing, scooping, fine tuning with the spices on the counter.

[Like mother, like daughter: mother's slurping mode.]

My brother and sister can agree there might have been some unusual hygiene practices or lack thereof, but maybe my stomach became stronger by it, and we lived through it.

This is me—going back—and working on collecting those recipes, those memories, and more importantly, writing about it. Hello to the stories ahead; tales of of fermented fish sauce, the taste of pucker-punch green ripe papaya salad, the tripe-laden Pho, sounds of mortar crunching—oh, the stories to come.

Of course, there will be Vegetarian fine tuning and tweaking of the recipes I hope to gather. My mother's cooking exist by ritual. Anything written is non-existant. Getting past the language barrier, and the puzzlement on my mother's face will be problematic. I hope to explain that later. My mother is fluent in Cambodian, and has broken English. I am fluent in English, and speak broken Cambodian. You see.

With this new year, I knew breakfast needed to be better. Given on gym days, I have a tendency to pour yogurt into a jar with granola, hand two baggies to the kids (with store bought cereal), and we wait in front of the gym scarfing, ahem, eating. It needs to better than that.

This morning, I saw inspiration on the counter. No, not a coconut, but a ripened papaya, predominately yellow, no black spots or bruises screaming, "USE ME! USE ME!" I had no clue how to use it. I have never worked with a ripened papaya, or even ate a ripen papaya, until just a week ago. Booker thought it was interesting, being that it is highly used in Asian cuisine. During my childhood, the papaya was eaten raw, in it's greenest from. My mother would make a papaya salad (fish paste, tomatoes, lime, fish sauce), and that's how I always envisioned a papaya. 

On to breakfast: I knew I had to make coconut rice soup. A flavour profile of coconut milk, rice, and papaya would be perfect. It's what I had in the pantry. 

*EASY COCONUT RICE SOUP w/ PAPAYA

2 cups of cooked jasmine rice (uncooked rice is preferred for a creamy texture, but I had some extra from a previous dish)

1 can of light coconut milk

1/4 cup of sugar

1/4 cup of unsweetened coconut flakes

1 tsp of vanilla extract

pinch of ginger and/or nutmeg (optional, but I love it)

Combine coconut milk and sugar into saucepan. Let sugar dissolve. Add cooked jasmine rice. Let cook for 10+ minutes, or until the rice heats through. Add vanilla extract when done. Add sliced papaya on top or other tropical fruits (we love pineapple).

This can be made with uncooked rice. This will create a creamier texture. Make sure to use two cans of coconut milk. Bring to a gentle boil, reduce the heat and then simmer gently for 45 minutes, stirring occasionally.

*Updated: Some changes I have made on the recipe to make it healthier.

2 cups of brown rice or, for a nuttier texture use wild rice
1 tablespoon of black & white sesame seeds
1/2 cup agave nectar or 1/4 cup raw sugar
1 can (16 oz) of light coconut milk
1/4 cup of unsweetened coconut flakes
1/2 cup of fruit of juice (pineapple, passion fruit, ripe papaya)
1 tsp of vanilla extract
raw cashews, if you want

Use directions from original recipe.

True Chocolatiers

I love this small documentary about the Mast Brothers found via Honest Fare. I remember staying up one evening, and watching Food Crafters on the Cooking Channel about them. I love a frazzled beard, but double beards—very inquisitive, indeed.

The Mast Brothers from The Scout on Vimeo.

"We are (in a way) looking for inconsistency of product, so your tastebuds are not just enjoying the sensuality of it. You are also learning, your brain is learning while you eat it." [Rick Mast]

Speaking of food, my name appeared in the letters section (page 12) of this month's Vegetarian Times. I like to read letters to the editor, because I like to see the love/hate comments that readers will reveal about the food featured, and unbeknownst to me, I spotted my name. It's the little things, friends, the little things.



This was the recipe I was raving about.

Happy New Year's Day.

Homemade Yogurt

We've been making our own yogurt for the last two months. We eat a lot of yogurt in the Kaminske family. It's a great way to reduce on those little, plastic cups and cut back on the preservatives, and additives added to grocery yogurt. 

I had a few friends who requested the link, and what better place for me to refer them than this here blog. All you need is a crockpot, milk (whole, 2%, and even use dairy free), starter yogurt, and little watching time. I love the ease of this specific method. There are other ways to make yogurt, but this one has worked for our family, and doesn't require to much tending.

We make our yogurt at night, so when we wake up it's all done. You are going to be amazed at how easy it is.

You Can Make Your Own Yogurt from A Year of Slow Cooking 

When your done, go crazy on your own healthy additions; granola, fruit preserve, seasonal fruit, the options are endless.

Happy Eating!

A Mess Around These Parts

[Apple Cranberry Crumble for breakfast.]

Our house is in shambles right now, meaning it's a mess. November through January are quite climatic for me, not just because of the holidays, but we have to throw six birthdays in there. It's enough to send my handmade, gifting heart into coma. My children's birthdays are a week from each other. What was thinking? Right, I wasn't.

We are celebrating Thanksgiving tomorrow, which is fine by me, since we don't do the Black Friday thing. I'm doing all the prepping today. We miss our Utah family A LOT (did I mention that). It's difficult to be a part from them. We have learned to appreciate the intimate celebrations of four, because we do them quite often. 

Anyways, enough rambling, and more pictures, right?

Painting, we love it. They could paint anything, and have painted almost everything. Never leave your children alone with paint for one minute.

Remember, this doodle book? It's finally coming together. 

Last year, this badge went missing under a stack of books, and I finally found it. It's time to introduce the Kaminske birthday badge. I still need to do some embroidery on it - huzzah!

Did you bust out your Christmas tree after Halloween? No, we didn't, but I was thinking about it. Does Christmas seem like it gets earlier every year? 

A grateful day, indeed.

Green Shoes & Bread

These two pairs of feet always keep me running. We took part one of our family photos today. I learned I shouldn't use peanut butter and jelly sandwiches as a method of bribery. Part two of the session will commence on Saturday. 

I never thought of myself as a baker. However, I have contested the nevers and I cants this season. I am doting on many, gleeful praises.

I am pleased to have a husband with a diverse palette, and will encounter any thing I forgo. Well, everything sans meat. Thanks, love.

[Recipe here]

Adventures in Merry Making (Labor Day Food)

 

Several attempts in focaccia bread finally paid off. We canned jam for the first time; a raspberry and peach cardamom.

The recipe read 'chickpea patties' but they are falafels, just presented in a different form.

 My favourite and fastest-to-make peach chutney ever. 

Every Sunday, the children make a treat with daddy. These double, double, chocolate chip and cherry cookies were far too sweet for my liking. Kids and daddy loved them though.

Chopped honeydew. Ice. Soymilk. Sprig of mint. Blend. Pour. Drink. Book is optional. 

I'd Rather Be Cooking

For my mother's day, I received a few knives from WS, and I have been practicing different cutting techniques; chiffonade, julienne, mincing, brunoise, and butterflying. It is truly amazing what a high quality knife will do for you in the kitchen. 

All I want to do during the warm months is be in the kitchen by make something beautiful, read my dog-eared cookbooks, drink my cucumber water alongside (watching) my children explore in the backyard, and share them with my acquaintances.

   

Another conspirator of 'me in the kitchen' has been the raw cleanse I have been on, since I can't indulge in sweets, I compensate by making foods (I can't eat) for dear friends, and acquaintances. 

 Recently, I have been making different variations of pasta, artisan breads, green smoothies and many many vegan-inspired baked goodies. 

Some foodie inspiration as-of-late:

 Vegetarian Times; I look forward to this magazine every month.

Canelle Vanille

Saveur

Fat Free Vegan

What drives and inspires you in the kitchen? Recipes, foodie blogs, or websites? Feel free to share.

Winter Potato Latkes

Winter Sweet Potato Latkes

Sweet potatoes have been my favorite seasonal vegetable to cook with this winter. After making a few rounds of this potato latke recipe, I had a bunch of sweet potatoes on my counter, and decided to make my own healthier version. P.S. We always double this recipe.



Sweet Potato Latkes (adapted from this recipe)

Ingredients

2 large sweet potatoes

1 medium white onion (I used Peru Sweet onions)

1 cup whole wheat flour

2 tbs of dried cranberries- diced

2 tbs of mustard (whole grain is best)

1 tsp of baking powder

salt and pepper to taste



Garnish (optional)

1 tbsp of tofutti sour cream

applesauce

chopped chives



Preheat oven 350 F.

Combine all the ingredients in a large mixing bowl. Take a large spoonful, and mold the mixture into patties. Place parchment paper on baking pan. Place individual latkes onto pan and cook for 15 minutes on each side.





Short on time: Heat 1 tbs canola oil in large skillet over medium heat. Scoop 1/2 cup potato mixture into skillet and spread into 1/8 inch thick patty. Repeat. Fry patties 3 to 4 minutes per side, or until golden brown. Cook remaining latkes in batches of 2, add 1 tbs oil to skillet each time.

 

 To drain, transfer latkes to wire rack on top of baking sheet lined with newspaper. Place latkes on pan in oven to keep warm. Garnish with vegan sour cream and chives. Applesauce is a great complimentary side.

The end result; a very happy, little girl.

Happy eats.