A New Standby

I’ll admit one thing to you today, and that’s this: I like to plan.¬† You probably know this by now, if you’ve paid attention. You probably know that we’re pretty on the ball when it comes to vacations, like last year when we drove down the Pacific Coast Highway. We had most of the hotels booked, a few points of interest mapped out, and just enough free time reserved for last-minute stuff, too. That’s the crux of it: planning is great, but in doing so, you need flexibility, too, or else you just screw yourself. You don’t want to screw yourself.

[I just read through the PCH post. What a crazy coincidence that we now live near all of that. That vacation totally rocked, and now everyday life does too (not that it didn’t before…). Also! the area around my poison oak did flare up again a couple of weeks ago, as some strange reaction to sunburn. That’s gone now, but man, was it weird.]

We’re heading on a couple more trips this fall, though they aren’t quite as lavish as last year’s. First, we’re invading my in-laws’ road trip and spending some time with them in Sedona for a long weekend, at which point I’m sure we’ll do some hiking, sight-seeing, and if things go our way, some wine-tasting (um. obviously.). Then, we’ll head back to Chicago for my favorite ex-co-worker’s wedding (and many hopeful reunions!), and start a road trip from the Midwest to the Deep South, ending up in New Orleans for the weekend. If you have any recommendations for St. Louis, Memphis, or New Orleans, send them my way. There will be barbeque, I’m sure. Maybe some honky-tonks, too.

As you might imagine, I’m also a kitchen planner. I’d love to be the person who grocery shops for individual dishes, but I’m just not. I’d spend too much money that way, and I’d have way too little time to actually cook if I stopped at the g-store on the way home every night. That said, I plan 3-4 meals each week, buy the ingredients, and stock up on a few standby items, for the days that an hour in the kitchen seems like too long, either because I exercised for a change, or because I got stuck in traffic, or when Chris decides he wants to work late (he does love working late!) and roll in at 8:30.

This is one of my standbys. Well, now it is, seeing as how I’ve made it exactly twice in a month. This is also perfect for those of you sweating your faces off in other parts of the country that aren’t northern California – you turn on absolutely no heat source to get this dinner on the table. You need only a few staples – something to fill, like lavash bread, or a pita, or even tortillas, and you need something canned, preferably chickpeas, but other beans would work too. And finally, greens; I’d suggest something other than arugula, which is what I had, but you be the judge. The rest of the ingredients can come and go as you have them, a true testament to the standing-by nature of this dish.

It’s a pinch hitter, really. Meant entirely for the days you haven’t planned – the days you want to just wing it. And by wing it, I mean hit the ball outta the park without even trying. Standbys are good like that.

Chickpea Wraps
Adapted from Super, Natural, Every Day; serves 4

time commitment: 20 minutes

printable version

ingredients
2 15 oz cans chickpeas, rinsed and drained
1/3 c shallots, small dice
1/2 c celery, small dice
2 T fresh dill, chopped
1 t Za’atar (optional, I still have some)
2 T Dijon mustard
1 c Greek yogurt
1/2 t sea salt
1/2 a lemon’s worth of zest
1 T fresh lemon juice
4 pieces of whole wheat lavash or 4 whole wheat pitas
2 c mixed greens (whatever you have)

instructions
pour half of chickpeas into a large bowl and mash with a potato masher (or fork) to break up a bit. add remaining chickpeas, shallots, celery, and dill.

in a small bowl, whisk together the za’atar (if using), mustard, yogurt, and salt. toss chickpeas with most of the mixture. add lemon zest and juice; taste and add more lemon juice if needed.

spread remaining yogurt onto/into the lavash/pita/whatever you’re using. add 1/4 of the mixed greens to each piece of lavash/pita/whatever, and top each with 1/4 of the chickpea mixture. fold into a wrap and devour. if using pita bread, just devour.

At the Carnival

Do you ever have those moments when you swear you hear circus music in the background? In other words, things around you are just so dang crazy you just stop and do a double-take, which turns into a triple-take, and then a quadruple take, and then a whatever looking 5 times is, and so on and so forth? And then your neck hurts, too?

You may have just heard that music, in fact. I’m going vegan for two days (yes, that’s exactly how long I can go without cheese AND meat AND honey). I’ll tell you why later (it isn’t all that exciting, so don’t get your hopes up). Regardless, I’m convinced that it has clouded my judgement.

I hear circus music a lot in San Francisco. Imagine that. Sure, Chicago had its eccentricities, but this place is a whole ‘nother planet, I’m convinced. It’s not bad, not bad at all; it’s just really different. And I’m not one to stare either, so if you are wearing something, or doing something that makes me stare, you are very talented. Or weird.

The other day, I saw a guy wearing pants only (tight ones, too), swinging on a pole (in a sexual way) on one of the main streets in the city. No lie. I see a whole lot of high-waisted shorts too, which probably isn’t weird and is probably in fashion and I just missed it. I’m ok with that. Yesterday, we saw a street sale (like a yard sale, but on the street) where a book called “All About Hepatitis C” was for sale. I didn’t check the price.

Okay, okay. It isn’t that weird, right? I mean, for realz – this guy hangs around Wicker Park in Chicago all the time. Now that should be in the circus, don’t ya think? At least, I’d pay to see him, but maybe that’s just me.

Then again, things would be a little bit boring around here if things were all the same, if things were all what we expected them to be, if boys didn’t hang from poles every now and then, wouldn’t they?

Take these cookies, for example. Initially, I sort of turned my nose up at the recipe. They’re weird – they’re made with oats and ground-up almonds and peanuts and – get this – popcorn! ¬†They’re held together by bananas, for cryin’ out loud.

These cookies, comprised of all these seemingly random ingredients – they fit together, somehow. Though the recipe seems a little weird at first, and though they most certainly belong at the carnival, they make sense and damn, they even taste good. Not quite good enough to make me consider buying high-waisted shorts, but still – it’s a start.

Carnival Cookies
from Super Natural Every Day; makes 24

time commitment: 45 minutes (25 minutes active)

printable version

ingredients
3 large, ripe bananas, well mashed (about 1 1/2 c)
1 t vanilla extract
1/4 c coconut oil, barely warm – so it isn’t solid
1 1/2 c rolled oats (gluten-free available)
1/2 c almond meal (you can make your own by grinding up almonds very finely)
1 t baking powder
1/2 t cinnamon
1/2 t fine grain sea salt
2/3 c shelled whole peanuts
1 c dark chocolate chips or dark chocolate bar, chopped
1 1/2 c popcorn, popped

instructions
Preheat oven to 350 F.

In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate, then the peanuts, and then the popcorn. The dough is looser than a standard cookie dough, but they’ll cook up just fine. Ball about 1 Tablespoon of dough into your hands and place, an inch apart from one another, onto a parchment (or Silpat) lined baking sheet.

Bake for 14-17 minutes, rotating the baking sheets halfway through. Carefully remove from sheet and cool cookies completely on a wire rack.