Spokane, Part Two

 The Chapman family has been an ever present blessing in my life. In the early years, my mom's college roommate and her family hosted us at their Priest Lake, ID cabin for gobs of fun. Hours in the lake, lying in the sun, evenings of board games, giggling late at night over silly kid jokes in the sleeping loft, and always lots of singing, always. I think Daisy and Hugh even sang instructions on how to set the table.

Years later, Ted Chapman was a great big brother during my WSU/Nursing School/Whitworth years. He met his true love, Lynn, not long after I met mine and the four of us had some grand times with our little ones in tow.  Time flies and sometimes the unthinkable occurs. Lynn was tragically taken from her family almost a year ago.  She was a merry spark, an amazing mom, a billion other positive things and an avid runner. I am thinking of her often on this adventure of mine; grateful for each day and acutely aware of the brevity of our stay here.  Love you, Lynerd!

We enjoyed some wonderful time with Ted and his daughters; beautiful young women that reflect the grace and joy of their mom.  

The cornhole world championships were held during our stay.  Nice form, Ted! 

My dear friend Elizabeth is joining me on this walk across the state.  She and Mike and I had a beautiful four mile walk at Riverside State Park across the suspension bridge and around the Bowl and Pitcher loop. Ted was going to join us; however he is training for a marathon in honor of Lynn and needed to get in a longer run. He completed a 16 miler in the park on this day!  Another fun family fact, Uncle Mark proposed to Aunt Lynn on this bridge.

Amazing rock formations are the reason for the name of this popular area.

The walk was very hard for me as I am still recovering from my minor bike wreck and experiencing some increase in nerve pain in my left leg when I walk.  Thank you for the encouragement, Michael and Liz!

Three more way points in the area: Audobon Park is a favorite playground that I took our kids to when we would come to Spokane, especially Cole. I love you, sweet Cole, wherever you are.

Just down the street from the park is Flying Goat....AMAZING pizza!  It is a great neighborhood pub housed in an old fire station.  Mike and I meet members of the Chapman clan here often or en route to Chapman 3rd Friday Family night (at the Chapman house around the corner). It was only appropriate that we celebrate our walk with a great meal. We were hoping to stop by and see Hugh and Daisy but were not able to connect this time.

Miles completed: 97

Miles to go: 363

Hello Spokaloo!

Where did the last month go?! Fires, a new job, a minor bike wreck, but I made it to the next major hub of this adventure: Spokane, Washington!

Seven of my Nifty Fifty are here, special waypoints spread across most of the years of my life. 

1. Riverfront Park: My first date with Michael landed us on the suspension bridge overlooking the Spokane Falls. Unfortunately, we could not get to the suspension bridge on our walk because they are remodeling a section of it. Tons of other connections to the park including the carousel, the ice skating rink, and Whitworth graduation was held in the Performing Arts Center in the park. Rumor has it that Aunt Patty lost a flip flop from the gondola during the World's Fair!! 

2. The Flour Mill: Clinkerdagger restaurant is a favorite spot; great food, beautiful old building and stunning views of the falls. There is also a fabulous kitchen store here, The Kitchen Engine. Right across the street is the Arena, where I enjoyed watching semi-pro hockey when I was a student at WSU.

3. Whitworth University: My alma mater, class of 1994. My mom and dad met here and several other family members attended.

I spent a lot of time in the Johnson Science Building as a biology major.

My dad was a staff member at Seattle Pacific University, which was a 'sister school' and provided me the opportunity to receive a 90% tuition waiver. What a blessing!  I worked in the Registrar's Office as a student to help offset other expenses.

Thank you Mom, Dad and Jeanne, Unca John and Cindy, Hugh and Daisy, Michael and so many others for helping me to persevere and finish my degree. Miss you tons, Unca!

Miles completed: 90.5

Miles to go: 369.5

Fire Season

 Fire season is a thing and it's here about a month early.  The Chuweah Fire started during an isolated thunder and lightening storm near our small town of Nespelem.  Fire fighting efforts are amazing and most were spared the loss of property. Three occupied homes lost the first night, no human losses, numerous animals succumbed to the blaze or had to be put down due to injury.  

We are lucky in that the fire is a bit away (7 -8 miles as the crow flies) and the winds have been keeping the smoke out of our little valley for the most part. A vivid reminder, however, of our very close call six years ago.  So, for the next month or two we will keep our eyes on the sky and be attentive to the sound of helicopters and spotter planes. We keep a bag packed with basic necessities and important documents, at the ready.

I had to skip a few days of walking due to the smoke and heat but have been able to get back at it.  This past week and a half I enjoyed a couple short bike rides and a swim - first one in a year!

I walked a nice six miler at home yesterday. At mile five I looked up (always a good idea) and spotted a very handsome black bear coming towards me.  He was walking right up the middle of the road, about 100 yards ahead, minding his own business until someone very rudely shrieked....oh wait, that was me. 

I surprised him as much he surprised me, judging by his abrupt about face and dust-throwing sprint back up the road. I added a few of my best very-large-meanest-dog-ever-barks to make sure he continued north and I did my best about face and headed home.

Total miles: 54.5 (a couple of miles north of Rosalia, WA on my map)

Miles remaining: 405.5

Lesson Number One

I am sure I have already had numerous opportunities to learn lessons at this point, and yes, it has only been two weeks. However, this past week I had a huge AHA! moment. Isn't this what is important? 

I was feeling great, racking up the miles and then WHAM! (just like in the old Batman show) I was in serious pain. Pain that was reminiscent of pre-surgery. Self: "What if surgery didn't fix the problem? What if I'm stuck with this and can't walk, hike, bike, kayak, play? What if... What if...."  Stop it, Mary. What is the truth here?  A Still Small Voice.

The problem: too many days of the same exercise in a row and a tendency I have to push and push and overdo. My PT encouraged me that my back and all the nerves involved are still healing, I should mix it up with a little cross training. How did I forget the importance of this?  

I was quite tentative to get on my bicycle; it's been over a year. Four miles later, I felt great. No pain.  Self: "Do those mile really count on your adventure? You planned on walking this.  A bike moves much faster. It really doesn't count." Ugh.

Here was the beautiful AHA! What is the point of this adventure? To get stronger. To celebrate life and enjoy all that God has given me as well as the challenges that I come up against. To glorify Him. It will take time, I must practice patience. What am I fussing about? Biking, swimming, walking, hiking. It is all a gift and I will be enjoying any of it that I can do, as long as I can do it.  Thank you, God for this lesson. And, thank you to my husband and sister who wholeheartedly remind me to enjoy the journey.

If I were out walking on the route I would be just a bit north of the tiny town of Garfield, WA. If I turn to the west and look across the horizon I would see Steptoe Butte State Park. The butte stands about 3600 feet and provides impressive 360° views. Evidently, the geology up there is something out of the ordinary.

Total Mileage: 31 miles

Miles remaining: 429 miles

Rolling, rolling, rolling along

The last stretch of June proved to be the hottest on record in many places here in Washington.  I believe our average high temperature was about 111 degrees over twelve or thirteen days. A few substantial fires started over the holiday weekend, but none nearby and we have avoided the smoke as well. Keeping firefighters and those affected in prayer.  Wildfire has become the new norm in the west, and it's no joke.

My friend, Elizabeth, who is joining my sister and me on this adventure, drove out to the ranch on Saturday and we had a glorious hike in the cool mountain air. Wildflowers, birds, serviceberries ripening and importantly...no bears. Plenty of sign but they must have been finding their cool spot for the day. Six miles!! Wahoo!  That may not sound like much but I have not been able to walk that far in over a year.

I took in a 3.5 mile walk Monday morning before physical therapy and then had a great 4.5 miler this morning. I have a very low tolerance for the heat so early morning is my favorite time to walk. Lots of critters out today, another benefit to walking early. I saw a cedar waxwing in her nest. She must have been sitting on eggs because she didn't budge when I walked by, giving her a little room of course. 

Others hanging out in the neighborhood: red-winged blackbirds, many families of quail with babies just learning to fly (they are adorable!), the ravens were telling interesting tales in the aspen grove, a pileated woodpecker found a really great tree to broadcast his message, mourning doves, and a couple of red-tailed hawks looking for breakfast. The highlight was a doe and her two teeny, tiny, spotted fawns. 

Today's walk puts my grand total at 19 miles, which puts me at waypoint 5 - Kamiak Butte County Park. This was a favorite getaway when I was going to school at WSU. Why? It is a beautifully forested high spot with great walking trails. I love the forest. You can check out specifics and see photos here:  Kamiak Butte County Park

Most of my childhood was spent in Bellingham, we moved there from Pullman when I was about four. Bellingham has amazing trail systems that wind all around and through town, most with tree lined paths. Kamiak Butte was a little reminder of home out in those rolling wheat fields. 

I try to see the landscape around me, where ever I am, with appreciative eyes. If I were standing on top of Kamiak Butte today I would see rolling fields for miles. Different planting times and crops create a pattern across the landscape like an heirloom quilt. If you watch for it, you can see the wind blow through the wheat like waves at the ocean, switching directions and cresting the hills. Occasionally, there are 'eyebrows' at the crest of a hill, planted with fir and pine trees or shrubs. However, Kamiak Butte is much bigger than an eyebrow and is an enchanting little forest and I am thankful for being able to enjoy it.

Off I go! North on Hwy 27 to Rosalia and then north US 95.  Next waypoint 65 miles away: Riverfront Park, Spokane, WA. Hope to see you there!

Where it All Began

Pullman, WA. It is absolutely a destination.  OK maybe not for most; however, it is for me in this adventure.  This is where it all started, for me at least, and then popped up again later in life. 

June 11, 1971 I was born at Pullman Memorial Hospital, three weeks late.  Mom tells a funny story that the new Veterinary Medicine Hospital for the WSU vet school opened up that spring and they offered tours. Mom was wondering if they would let her deliver there instead of the really outdated and unassuming human hospital.  Twenty years later I found myself back in that hospital as a candy striper (I don't even think they have an equivalent now days).  Infobloom.com explains: 

"A candy striper was traditionally a young, female hospital volunteer - a concept that originated in the 1940's.  The unique job title referred to the candy cane look of the red and white-striped pinafores worn by the volunteers. Traditionally, the girls sewed their own pinafores."

No, I did not sew my own pinafore...but now I'm intrigued....maybe I could.... OK, back to the story. Part of the prerequisites for the nursing school program I was preparing for at WSU was to volunteer at the local hospital. So, there I was, back in the building.  A little taller.  One afternoon a nurse that I was shadowing asked if I wanted to see the newborn nursery, learning that I had once occupied the space. It was then that I realized why my mom joked about delivering at the shiny new veterinary hospital.  It was a closet, with a window, maybe large enough for 3 or 4 babies.

I kicked off this adventure by persuading my dear sweet husband to drive us to Pullman to walk the first few miles in person. 

July 1, 2021:  Here I am in front of what used to be Pullman Memorial (behind the trees).  Then I realized that further in the distance is one of the residence halls I lived in and worked as a resident advisor while I was a student at WSU. 

We had a great evening, including a delicious meal at a local the South Fork Public House and then walking a 2.7 mile loop through some of my old stompin' ground.  Some highlights:

Ferdinand's Creamery where they make ice cream and amazing cheese from cream from the university herd. I might have stopped in there a time or two when I was there for university. However, in those days the shop was tiny and in the back, back, back hallway in Todd Hall. Unfortunately, Ferdinand's was closed. 

Bronze statue of a cougar - when I was a little one there was actually a real, live, Butch the cougar that lived in a pretty small enclosure on this spot. I'm glad they realized that was not the best idea.

Holland Library - I love libraries.

My first dorm room, I had the second story corner room shown in the photo below.

The two homes that we lived in. I have more distinct memories of the Opal Street house (see below). My sis and I made the coolest snow caterpillar ever in the front yard of that house (shown below, current day).

July 2, 2021: We are early risers and the Palouse did not fail to provide one of my favorite memories: sunsets and sunrises across those beautiful rolling hills of grain.

We walked another 2.3 miles this morning and found the Presbyterian church where I was baptized as an infant by my dad, an ordained minister. I had forgotten how hilly WSU's campus is; it makes for a great workout. Whew!! We made our way to Starbucks for a little coffee and saw this great bit of history:

Thank you Pullman, you did not disappoint.  So many memories that I had forgotten or was not ready to remember pleasantly.  God is so good and gracious.  

As we drove out of town we passed the "Welcome to Pullman" sign where my childhood best friend, JJ, and I stopped to get our photo during a campus visit. We had talked about attending together but she chose another university.   

                                       

I am so grateful for the times we did have together, fun memories and lots of birthdays; I feel she is with me in spirit for this 50th birthday adventure. Love you, J!

5 miles down, 455 miles to go.  I have my walking shoes and am ready to go!

Nifty Fifty Adventure

In celebration of my 50th birthday and as a motivator to get moving again after spinal surgery, I have designed a little adventure.  Over the next six months I will virtually walk across the state of Washington, diagonally.  I intend on making onsite walks at least once a month and otherwise walking/hiking around home or where ever I happen to be. Pullman to Bellingham, a grand total of 460 miles.

There is a method to my mission here, I promise.  In addition to wanting a challenge to get me moving again, I figured it would be fun to trace 50 special places across my home state. It just so happens that this trail winds from the southeast corner to the northwest corner, capturing so many of the diverse landscapes Washington State has to offer.  Some may think that certain areas are a little dry, on the wet side, a little barren, too crowded, or insert your opinion here. My experience in recent years has been that if I slow down, breathe, and try to see my surroundings through the lens of an amazing, loving Creator, it is all breathtaking.   

The route is mapped, the miles calculated, off we go.  Life is a gift and none of us knows how long we have to experience the breadth and depth.  I will be thinking of two very special women on my adventure, JJ and Lynn. Both were so very full of life and love.  I miss them but am confident I will see them again.

Join me if you wish.

Map: mapcustomizer.com

Glorious Morning Muffins

Servings: 12 muffins (standard muffin tin)

Time to Table: 60-75 minutes

Ahhh, morning, such a glorious time!  At least, it should be.  Weekday mornings can be such a rush which can result in poor choices for the most important fuel of the day.  Breakfast is the meal that kicks your metabolism and brain into gear. Most muffins are laden with fat and sugar and are really just cake in disguise.  This recipe can easily and successfully be converted to gluten free and is full of lovely fruit, carrots, coconut, nuts and whole grain (see end of recipe for substitution ideas).  They are dense, moist and freeze beautifully. I wrap them individually or in twos before freezing and then pull them out the night before or when I first get up and they are ready to eat in a snap.  These were a top seller in my bakery and I hope you will like them as well!

Ingredients:

2 Cups Flour (I use 1 cup Whole Wheat and 1 cup unbleached white) *See note

2 tsp baking soda

2 tsp cinnamon

2 tsp ground ginger

½ tsp kosher salt

2 cups packed grated carrot (about 5-6 carrots)

1 cup grated or finely chopped apple (about 1 large apple, I love using a Granny Smith here)

½ cup dried cranberries

½ cup finely grated, unsweetened coconut (health food store)

½ cup diced almonds

3 eggs

1/3 cup local honey

1/3 cup olive oil

4 Tbsp thawed apple juice concentrate (freezer section)

2 Tbsp water

1 tsp vanilla

Instructions:

1. Pre-heat oven to 375°.

2. Add the first five ingredients to a large bowl and stir to combine.

3. Add the next four ingredients (carrots through almonds) to the bowl and stir well to evenly coat.

4. In a separate bowl, blend the final six ingredients (or do this step in a blender or food processor).

5. Add the wet ingredients on top of the dry in the large bowl and stir well to combine.

6. Prepare a standard muffin tin with muffin cups or lightly grease with a little olive oil on a paper towel.

7. Evenly distribute the batter to the muffin cups (about ½ cup per muffin). This batter will not rise much at all, so it is nice to mound it a little on top.  Bake for 20-25 minutes, on a rack in the lower 1/3 of your oven.  Muffins are done when a tester comes out clean. Let cool for 5 minutes and then remove muffins to a rack to cool all the way.

Substitutions: This recipe is so flexible for making substitutions, so you can really make it your own.  The general rule is if it is a dry ingredient, swap it for a dry ingredient. If it is a wet ingredient, swap it for a wet ingredient (sugar is considered a wet ingredient).

Here are some ideas: 

Swap out the cranberries and coconut for 1 cup of chopped dried cherries

Swap out the cranberries for ½ cup of chopped dried apricots and use walnuts instead of almonds

Remove the coconut and double the amount of nuts

*Note: Regarding the flour, I use 1 cup whole wheat and 1 cup unbleached white flour; however, I have found great success with using all whole wheat flour and using a gluten free blend. My general, go-to, gluten free blend is as follows: ½ cup brown rice flour + ¼ cup almond meal/flour + ¼ cup coconut flour + 1/8 tsp of Xanthan Gum = 1 cup of wheat flour (so you would double this for this recipe (2 cups).  “Gluten Free Mama” makes several great blends of all-purpose flours that are gluten free. My favorite is her Almond Blend.

Smokey Red Rub

One key to eating healthier is to start with whole foods vs. prepackaged, processed items. We all get stuck with what to do with that piece of fish or chicken once we get it home. How do we add flavor and variety without an entire afternoon in the kitchen? Getting to know all the wonderful spices and herbs that are available make this challenge much easier. 

So, what is the difference between an herb and a spice? Aren’t they the same thing?   Herbs and spices both add flavor to our food and drink but botanically speaking they are different. Herbs are the leaves of plants and spices are from the bark, flowers, seeds, roots, or fruits of plants. There are a few examples of plants that produce both an herb and a spice. Can you think of one?  Coriandrum sativum (fancy name) gives us cilantro leaves (herb) and coriander seeds (spice). 

Some examples of herbs:

Basil, cilantro, thyme, mint, sage, oregano

Some examples of spices:

Ginger (root), vanilla (underdeveloped fruit of an orchid), saffron (female reproductive part of a saffron crocus), cinnamon (bark of a tree), and peppercorns (dried berry of a vine).

Salt is neither an herb nor a spice, but a mineral.  It is essential in flavoring food and we do need very small amounts in our diet. However, processed/packaged foods contain entirely too much salt which is really not good for our health. But you already knew that, right?

Using a seasoning rub on meat or vegetables prior to cooking is a great way to add tons of flavor in a healthy manner (watch the amount of salt and oil, please).  Combine a few spices, herbs, a bit of salt and a little oil or water and create a paste to “rub” onto your food before cooking.  In this form, the seasonings stay put on the food better and if you let them sit for a bit before cooking it will allow the flavors to seep in, adding all the more lovely flavor.

Here is a great rub that is fabulous on fish, chicken, root vegetables (carrots, sweet potatoes, etc.) and squash.  If you are feeling adventurous, try it on fresh peaches or nectarines in July/August and then grill them for a few minutes, until golden brown and juicy. DELICIOUS with a little scoop of good quality vanilla ice cream or frozen yogurt!

Smokey Red Rub

2 Tbsp smoked paprika

1 Tbsp chipotle in adobo (finely chopped)

1 Tbsp honey (local, of course)

1 tsp kosher salt

1 tsp freshly ground black pepper

1 Tbsp ground cumin

1 Tbsp olive oil

Instructions:

1. Combine all ingredients in a small bowl and stir to combine. (Now that was easy, wasn’t it?)

2. Generously, rub onto your choice of meat or veggies (or fruit). 

3. Cook as you please (grill, roast, bake, saute). For the fish pictured above I massaged the rub into some fresh cod and baked it at 350 degrees for 20-25 minutes. Wonderful over a kale salad or pretty much life changing as fish tacos.  Tortillas, freshly shredded cabbage, add your favorite salsa or hot sauce and you are living the high life.

If you have left over rub, it can be stored in the refrigerator in an airtight container for up to a week, or put it in a freezer container and freeze.

Crispy Green Enchiladas

 

These are a twist on your average; not overly saucy and because of this the flour tortillas crisp up a bit while baking.  I love the bright, citrusy flavor of tomatillos; and this quick, homemade green salsa is a quick pick-me-up for just about anything.  Try it on hamburgers, fish, roasted veggies or add just a bit of good quality olive oil for a lovely salad dressing.   If you have some extra time for a weekend dinner, I really encourage you to try making your own tortillas. It really is not hard and they taste so much better, plus you skip all those extra ingredients that you do not need.  Either way, please make these; your taste buds will thank you!

Ingredients:

1 to 1 1/2 lb chicken breast (diced into 1 inch chunks), you could also use ground chicken or turkey

6-7 tomatillos, slice in half

½ of a large sweet onion, sliced into 6 wedges

2 limes, one for the sauce and one for serving on the side

1 bunch cilantro, washed and trimmed from the main stems (reserve a few sprigs for garnish)

1 fresh jalapeño or the equivalent in pickled or canned jalapeño (remove the seeds for less heat)

1 clove garlic

1 Tbsp ground cumin

Salt and pepper

2 cups grated cheddar or pepper jack cheese

12 flour tortillas (either homemade or your favorite brand)

Sour cream for garnish

Instructions:

1. Heat an ungreased/dry skillet (cast iron is great for this) over medium heat. Add the cut tomatillos and onion wedges to the skillet, cut side down. Cook for about 5 minutes and then check for charring (you want this), then flip them all over and char the other side. You want the tomatillos to be really soft.  Add the garlic clove to the pan for the last couple minutes of cooking.

3. Scrape all of the tomatillos, onion and garlic into a blender and add the cumin, juice of one lime and the cilantro (reserving some for garnish).  Pulse/blend until smooth.  Pour about a cup of the sauce into a small bowl for serving as a garnish and set aside.

4. Using your same skillet, add a drizzle or spritz of oil and the chicken.  Season lightly with salt and pepper and sauté until cooked through. Pour the tomatillo sauce over the chicken and stir to coat.

5.  Preheat the oven to 375°.  Set up an assembly line with your tortillas, the pan of chicken/tomatillo sauce, grated cheese and a 9”x13” baking dish.  Lightly spritz the baking dish with olive oil.

6.  Take a tortilla and add a small scoop of the chicken mixture (about 2-3 Tbsp) in a line down the middle of the tortilla, sprinkle a bit of grated cheese (1 Tbsp) on top of the chicken and then gently roll the tortilla up and place seam side down in your prepared dish.  Repeat with remaining tortillas.  Sprinkle remaining cheese across the top of your enchiladas and place the pan in the oven. Bake for about 20 minutes or until the cheese is bubbling and the tortillas are beginning to crisp.

7. Serve with a bit of sour cream, a lime wedge, and a little sprinkle of fresh cilantro on top.

Muy delicioso, amigos!

Mix it up:

·         Make it vegetarian: substitute cubed, roasted potato, sweet potato or squash for the chicken. Or, try a blend of sautéed baby Portobello mushrooms, zucchini, & carrot. (Use a total of 4 cups of chopped veg)

·         Swap 1-2 pounds firm white fish for the chicken.

·         Make it GLUTEN FREE by using corn tortillas. Brush reserved cup of sauce (for garnish in main recipe) over enchiladas before baking.

Two Steps Back Ingredients:  Tomatillos, Cilantro, Onion, Jalapeños, Garlic

Lemon Tarragon Fish Soup

Lemon Tarragon Fish Soup

Serves 4-6

Time to table: 25 minutes

Winter is full of warm, comforting dishes; many of them rich and heavy.   This is particularly true in December when we are surrounded by the holidays, big glorious meals and sweet treats.  Here is a refreshing, light soup that provides a healthy option but will still warm you up in the cold months.  The lemon brightens the broth and the tarragon provides a lovely, light licorice-like flavor.  Soup-erb!

Ingredients:

3 Tbsp butter, divided

1 Tbsp olive oil

1 Carrot

1 lemon

1 shallot or ¼ of a small sweet onion

1 full palm full of fresh tarragon leaves (1/2 cup loosely packed)

1 full palm full of fresh parsley leaves (1/2 cup loosely packed)

2 cups fresh or frozen green beans

1 lb rock fish (or other mild, white fish)

4 cups water

Salt and fresh ground pepper

Freshly grated Parmesan cheese (optional)

1.  Peel carrot and chop into ¼ inch pieces. Finely dice shallot/onion.  Wash herbs and chop but do not destroy.

2.  Slice lemon in half and squeeze juice into a measuring cup (keep the two lemon halves; you will use them in the broth). You should have about ¼ cup of juice. Remove & discard any seeds from the juice and the two lemon halves. 

3. In a medium saucepan over medium-high heat, add 2 Tbsp butter and 1 Tbsp olive oil.  Add the chopped carrots and shallot to the pan and gently sauté for about 5 minutes or until vegetables are tender.

4. Add the lemon juice, squeezed lemon halves, tarragon, parsley, 1 ½ tsp salt, ¾ tsp fresh ground pepper, and 4 cups water.  Bring to a boil. While waiting for soup to boil, chop the fish and green beans into one inch chunks.

5. When soup reaches a boil, add the fish and green beans to the pan and return to a boil. Reduce heat to medium low and simmer for 10 minutes or until fish is cooked through.  Add the remaining Tbsp of butter and stir in to add just a bit of richness.  You can skip this if you wish or swap out 1 Tbsp of olive oil instead. Season with more salt and pepper as needed after you sample the broth.  Serve with just a bit of freshly grated Parmesan on top if you wish.  Enjoy!

Two Steps Back Ingredients: Carrot, shallot/onion, tarragon, parsley, and green beans

Two Quick Appetizers - Tapanade

It is always great to have a few appetizer recipes on hand. They make a nice distraction for guests while I try, yet again, to do too many things at once. My family loves to make a meal out of 3 or 4 different appetizers during Sunday afternoon football.

Autumn Harvest Tapanade

With the holidays upon us, (is it seriously only a month until Christmas??) I thought it would be fun to share two versions of tapenade for you to try.  Tapenade (TAH-puh-NAHD) comes to us from France and traditionally, is a thick paste of capers, olives, anchovies, olive oil and varied seasonings. You can spread it on crackers or pita bread, scoop it up with sliced veggies, or serve it alongside a meat dish. I am including a savory and a sweet option for your enjoyment.  Hint: the Autumn Harvest tapenade is great with my turkey meatballs. I hope you will give them a try!

Artichoke and roasted red pepper tapenade

Makes about 2 cups

Time to table: Less than 20 minutes

Ingredients:

1 lemon

1 can (14 oz) artichoke hearts in water, drained

A palm full of fresh parsley (1/2 cup), washed

1 clove garlic

½ cup black olives, drained

1 cup jarred roasted red peppers, drained

¼ cup freshly grated Parmesan cheese

Instructions:

1. Wash your lemon and zest it with a Microplane or zester.  Slice the lemon in half and squeeze the juice from both halves into a medium bowl. Add the zest to the bowl.

2. If using a food processor, add remaining ingredients to the processor and pulse until everything is finely chopped; do not liquefy.  Scrape down the processor bowl occasionally, if necessary.  Add chopped mixture to the medium bowl with the lemon zest and juice and stir to combine.

3. If you do not have a food processor, finely chop the artichoke hearts, parsley, garlic (use a garlic press if you have it), black olives, & red peppers.  Add all plus the parmesan cheese to the medium bowl with the lemon zest and juice. Stir to combine.

4. Serve alongside your favorite cracker, sliced baguette bread, or with sliced veggies.

Autumn Harvest Tapenade

Makes about 2 cups

Time to table: Less than 20 minutes

Ingredients:

1 lime

2 small apples (I like Fuji for their crispness)

1/3 cup pecans

½ cup dried cranberries

Half a palm full of fresh parsley leaves

Instructions:

1. Wash your lime and zest it with a Microplane or zester.  Slice the lime in half and squeeze the juice from both halves into a medium bowl. Add the zest to the bowl. If you don’t want to bother with the zest, that is fine, the juice is sufficient.

2. Wash the apples and cut into wedges, remove and discard core.

3.  If using a food processor, add apple slices, pecans, dried cranberries, and parsley leaves to the processor and pulse until finely chopped, do not liquefy.   Add mixture to the lime zest and juice in the medium bowl and stir to combine.

4. If you do not have a food processor, finely chop the apples, pecans, cranberries and fresh parsley and then add to the medium bowl with the lime zest and juice. Stir to combine.

5. Serve alongside pita chips, crackers, or baguette bread.  Kids love this with graham crackers (I do too)!

Makes a great breakfast!

Two Steps Back Ingredients:
Artichokes, parsley, garlic, red peppers, apples, nuts

Thanksgiving Flavorites

Thanksgiving is upon us and if you are hosting you probably already have a plan for the turkey. Maybe you stick with the way your grandma seasoned the bird simply with a bit of salt and pepper or, perhaps, you found an adventurous recipe for a brine (a seasoned bath) and dry rub.  Either way, your bird will be beautiful and the centerpiece of your meal.  Your next step is to plan side dishes that both complement and enhance the main course without overwhelming the palate. You might consider tradition, flavor compatibility, availability, texture, color, nutrient values, and just sheer yumminess.

One way I choose to tackle this coordination of dishes and flavors is to plan the main course and then pull one or two of the herbs/spices that I use and match them to the other pieces of the meal.  For instance, if I am having a Southwestern rub including cumin, chili powder, garlic, oregano on my turkey I might season some green beans with a pinch of red pepper flakes and garlic while they sauté in a pan and then squeeze a little lime juice right before serving.  Similar flavors without blanketing the same taste right on top and then add a little zing and freshness with the lime, which is also consistent with the Southwest theme.

Think, for a moment, about some of the classic flavor combinations many times reflecting a geographical region or ethnic group.  If I think Thai food, I might think lemongrass, chili, and coconut; if I think French I might include rosemary, thyme and lavender in my mental flavor blender.  This is where science and art collide in the kitchen.  I encourage you to play with this, have fun, use fresh ingredients whenever possible and do not be afraid to try something new. 

Sunset magazine offered the following six great rubs for turkey (or any meat for that matter) in November of 2001. To get your brain churning, I am following each with an idea for a vegetable side. See what you can come up with, I look forward to hearing about them! 

Chinese Five-Spice Rub: In a small bowl, mix 1 tablespoon ground ginger, 1 1/2 teaspoons ground cinnamon, 1 teaspoon crushed anise or fennel seed, and 1/2 teaspoon ground cloves. (Or use 2 tablespoons Chinese five-spice blend.) Makes about 2 tablespoons.

                Snow Peas gently sautéed with minced fresh ginger (1 lb of peas to 1 tsp fresh ginger)

Jamaican Jerk Rub: In a small bowl, mix 1 1/2 teaspoons ground ginger; 1 teaspoon each ground allspice, dried thyme, cayenne, and pepper; and 1/2 teaspoon onion powder. (Or use 2 tablespoons Jamaican jerk blend.) Makes about 2 tablespoons.

Sweet Potatoes cut into bite sized chunks, rubbed with chili powder, salt and olive oil  and roasted in the oven for 30-35 minutes at 350°.

Provençal Rub: In a small bowl, mix 2 teaspoons each crushed dried rosemary and dried thyme and 1 teaspoon each dried rubbed sage and dried lavender (or more sage). (Or use 2 tablespoons Provençal herb blend.) Makes about 2 tablespoons.

Asparagus dusted lightly with thyme leaves and drizzled with just a little bit of olive oil, roast in the oven for 10 minutes at 350°. Squeeze the juice of half a lemon over the asparagus just before serving.

Red Curry Rub: In a small bowl, mix 2 teaspoons chili powder; 1 teaspoon each ground coriander, ground ginger, and cayenne; 3/4 teaspoon ground cumin; and 1/4 teaspoon ground turmeric. (Or use 2 tablespoons red curry powder.) Makes about 2 tablespoons.

Green Beans sautéed for about 7 minutes or til desired doneness  (I like mine still a bit crisp) with 1 tsp of olive oil and a light dusting of cumin & a pinch of salt (1 lb of beans to 1 tsp cumin).

Southwest Chili Rub: In a small bowl, mix 1 tablespoon ground ancho or California chili and 1 teaspoon each ground cumin, ground chipotle chili or cayenne, and dried oregano. (Or use chili powder or a Southwest chili blend.) Makes about 2 tablespoons.

Toss together a colorful green salad with 1 bunch of spinach, half of a head of thinly sliced cabbage, a handful of cilantro leaves, 2 diced tomatoes, 1 shredded carrot, top with a slice avocado and serve with a homemade vinaigrette of ½ cup good olive oil, ¼ cup fresh lime juice, ½ tsp salt, & ½ tsp fresh ground black pepper (put all ingredients in a clean jam jar or some other container with a lid and shake well).

Two Steps Back Ingredients:
Snow peas, asparagus, thyme, green beans, lettuce, spinach, cabbage, cilantro,cumin, tomatoes, carrots.  If you are lucky enough to live in a warm, mild climate you could also grow your own citrus & avocados (I'm a little jealous).

Turkey Meatballs with Zippy Cranberry Sauce

I received several comments that folks had never made meatballs before (Turkey Meatball Soup) and how they could see them as a meal in itself or, perhaps, an appetizer….with a dipping sauce!  Meatballs are a fabulous little food. They provide flexibility in portion size and an endless array of serving options. Vary the meat, enrobe them in sauce, toss them with pasta, add them on top of a salad, or sandwich them between some lovely bread.  Endless, I tell you!

With the holidays coming up (and my “dipping sauce!!” friend) I was inspired to create an appetizer that you would be pleased to take to a gathering or serve up as a meal for your family.  We will use the same recipe for the meatballs from my Turkey Meatball Soup, only now we will bake them in the oven and add a sauce. This is actually my preferred method of cooking meatballs (vs. sautéing).  It is less messy, lower fat and you can whip up a sauce while the meatballs are baking.

For the Meatballs you will need:

1 pound ground turkey breast

½ cup cooked quinoa (see instructions under “Quinoa Basics” post)

2 oz Parmesan cheese, grated (about ½ cup)

A palm full of chopped fresh flat-leaf parsley

A palm full of chopped fresh basil

½ tsp kosher salt,

½ tsp freshly ground black pepper

2 garlic cloves, minced

1 large egg, lightly beaten

1.  Preheat the oven to 350°F and prepare a broiling pan (a rimmed sheet pan paired with a flat pan with drip vents in it). If you do not have one of these just use a rimmed baking sheet.  Lining your rimmed pan with a little aluminum foil makes clean up a breeze!  If you are using a broiling pan, lightly mist with spray oil. I love my refillable spritzer since I can choose what kind of oil I want to use and skip all the added propellants and other ingredients in the store bought spray oils.

2. Combine all the meatball ingredients in a large bowl.  Mix gently but thoroughly and shape into 24 meatballs and place on your prepared pan. This isn’t rocket science, just get them roughly the same size so they will cook evenly.   Bake for 35 minutes or until cooked through, no pink.  Cut a meatball in half and check…this makes a great snack…I mean taste tester, but only if they are cooked through.

While your meatballs are baking, let’s get the sauce together.  You will need:

Zippy Cranberry Sauce Ingredients: 

1½ cups water

¾ cup honey (local is best)

12 oz bag of fresh cranberries

1 orange

1 ½ cups apple cider

¾ cup ketchup

½ tsp kosher salt

½ tsp fresh ground black pepper

½ tsp hot sauce (Frank’s or your favorite)

1. Add the water and honey to a medium saucepan and bring to a boil over high heat. Reduce heat and simmer for 8 minutes. Peel the orange and chop into bite sized pieces (discard the peel).

2. Add the cranberries and orange pieces to the pan, return to a boil and then simmer for 8-10 minutes, stirring occasionally, until cranberries “pop” and all fruit is very tender.  It will look a bit like jam and, at this point, is a nice replacement for the canned stuff on your holiday table.

3. Add the apple cider, ketchup, salt, pepper and hot sauce and simmer uncovered for about 15 minutes. Stir occasionally to prevent sticking.  This sauce will be chunky but if you want it smoother you can either puree it in a blender in two batches or use a food mill to get out the chunks.  Always be careful when blending hot food/liquids and only fill the blender half way. I also secure the lid of the blender with a towel in my hand just in case the hot liquid decides to attack.

Serve the meatballs on a pretty dish with the sauce on the side or as a meal with mashed potatoes or rice. I bet they would be nice on a spinach salad with the cranberry sauce as the salad dressing (you could thin it with just a little olive oil if you so desire).

The sandwich idea (with homemade foccacia) was not a bad one. Enjoy!

Quinoa Basics

I love quinoa (KEEN-WAH)! This ancient seed, a member of the same botanical family as spinach, has been a staple in South America for thousands of years and can be used in so many ways. Here, we use it as a binder instead of breadcrumbs in our meatballs. Quinoa is a wonderful source of low-fat, cholesterol-free protein (about 8 grams protein and 3.4 grams of fat per cup of cooked quinoa) as well as a good source of iron, magnesium, and fiber. As with any food, watch what you add during the cooking process for maximum health.  If you add salt, butter and cheese, sadly, this changes the healthfulness of the dish.  I prefer to buy quinoa uncooked, like rice, it is less expensive, stores much longer on your shelf in this form and it cooks up quickly. Quinoa has a natural seed coating that contains saponins (a bitter compound) and must be rinsed off prior to cooking.

Ingredients:

1 cup dry quinoa

1½ cups water

1.  Measure one cup of dry quinoa into a fine mesh strainer and rinse repeatedly (for a full minute) under cool water to remove the seed coat. If you do not have a fine mesh strainer you could put the dry quinoa in a bowl, cover with cool water, swish with your fingers and then carefully drain the water. Repeat 2-3 times. 

2. Once rinsed, add the quinoa to a small saucepan with 1½ cups water.  Bring to a boil over high heat, lower the heat, cover and simmer for 10-12 minutes.

You can tell it is cooked when you can see its funny little tail curled around itself (this is part of its sprouting structure). I like my quinoa with a little bite or texture to it (not mushy), if you like it a softer just cook it a little longer.  Remove lid and fluff with a fork.  This will make about 5 cups of cooked quinoa.  Let the quinoa cool and keep it in the fridge (up to 5-6 days) to toss into salads, soups or just eat it right out of a bowl. Check out the recipe for my curried quinoa salad to use up the remaining quinoa from this meal!

Resources:

USDA Nutrient Database

http://www.hort.purdue.edu/newcrop/afcm/quinoa.html

Curried Quinoa Salad

Serves 4-6

Time to table: 20 minutes (with prepared quinoa), 40 minutes (if you have to cook the quinoa)

This salad is so flexible and is great as a side dish or main course.  You can keep it vegetarian or add your favorite meat and you are set.  I encourage you to try this recipe and then experiment with your favorite ingredients.  See below for some adaptations. If you are using dried herbs start with about half the quantity shown below and then adjust from there. Dried herbs need to re-hydrate before they have their full effect on your dish so let the flavors mingle for a few minutes before you add more.

Ingredients

 

4-5 cups of cooked quinoa (cooled)

3 green onions

A palm full of fresh flat leaf parsley (1/2 cup)

Half a palm full of fresh basil (1/4 cup)

1 cup red seedless grapes, sliced in half

1 cup dried cranberries

1 cup roasted cashews (or your favorite nut)

Dressing

2 Tablespoons fresh lemon juice

2-3 teaspoons mild curry powder

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

½ cup plain Greek yogurt



If you are starting with dried quinoa, add 1 cup dried quinoa to a fine mesh strainer, rinse repeatedly under cool water for one minute. Add to a saucepan with 1½ cups water. Bring to a boil over high heat, cover, reduce heat to low and simmer for 10-12 minutes.  Remove pan from heat, remove lid and let cool for 10 minutes while you proceed with recipe.

To make the curry dressing, combine all dressing ingredients in a small bowl and blend well. Set aside to allow flavors to blend.

Wash and dry (pat with a towel or use a salad spinner) all fresh produce. Chop herbs, slice green onion and grapes.  Add these to a large bowl along with dried cranberries and nuts. If you do not think you will eat all this salad immediately you may want to serve the nuts on the side. This will keep them crunchy as well as pleasing to anyone who happens to be allergic to nuts and wants to enjoy your beautiful, delicious salad. Add the quinoa to the large bowl and stir to combine.  Add dressing to the mixture and stir well to evenly distribute.  Delicious!

Adaptations:

Top with some sliced left-over lamb & crumbled feta, swap fresh mint for the basil.

Add grilled chicken and serve all over a bed of spinach.

If Greek yogurt really is not your thing, substitute ½ cup mayonnaise or sour cream (or combination of) for the yogurt.

Two Steps Back Ingredients: 
Green onions, parsley, and basil, grapes & nuts (depending on your climate).

One Step Back: When fresh herbs are prolific in your garden or when you have leftovers from other recipes, wash, chop and divide out into an ice cube tray. Top off each cell with water and freeze. Store in zip top freezer bags.  Frozen herbs wilt down, two or three herb ice cubes is equivalent to about ¼ cup of fresh herbs.  Thaw before using in this recipe.