Kale and Quinoa Salad with Ginger Sesame Vinaigrette

June 3, 2013June 3, 2013 - Elspeth 1 Comment

It’s not in my nature to forget to eat a meal or just not be hungry. I usually think those people who “never feel like lunch” or “had a really big dinner 4 weeks ago” are kidding themselves and would gnaw off my arm out of blind hunger if I blinked for a half second too long. But, over the last weekend, I became (briefly) one of those weirdos. I was on a baking extravaganza, crafting 200 cupcakes and multiple cakes between two separate events, when I plum just….didn’t feel the need to eat. Or drink water. Or think about much other than piping tips, pastry bags, and gigantic blocks of 80% dark chocolate.

It got ugly after day 2. BUT, it was a wonderful weekend and I had the pleasure of bringing tasty joy to a few people, so I really can’t complain. And I can’t resist sharing a photo of the wedding cake and cupcakes I did for my dear friend Lauren, who tied the knot this weekend:

Yea. I meant two pictures.

The point being that my diet over the last few days has been worse than that of Honey Boo-Boo’s entire family, so I had to shock it back into health with something green and leafy. “Welcome, welcome, delicious kale. Oh, you brought a friend? Some toasted seaweed? Quite spiffing, my dear boy! Good show!” It went something like that when I looked in my fridge. Remember: I’ve been quite dehydrated. Talking to an ice box filled with dying plants is just the tip of the iceberg.

I did some research, bought some avocados, and found a delightful mix of dressing and veggie goodness that spoke to my deprived gut. The outcome was filling, delightfully salty with a hint of sushiness (thanks to the nori), and wham-bam good for you.

Kale and Quinoa Salad with Ginger Sesame Vinaigrette

3 c fresh kale, ribbed and chopped into bite-sized pieces
1 carrot, shredded
1 avocado, chunked
handful of cherry tomatoes, halved
1/4 c toasted sunflower seeds
1/2 c nori, sliced thin
1/3 c mandarin orange slices
1 c dry quinoa
2 T olive oil
2 T sesame oil
1 shallot, minced
1 t fresh ginger, grated fine
3 T rice vinegar
2 T balsamic vinegar
1 T honey
1 T soy sauce
dash lemon juice

In a large salad bowl, whisk together oils, ginger, shallot, vinegars, honey, soy sauce, and lemon juice. Toss in the kale and set aside. Cook the quinoa per directions. Meanwhile, toss the avocado, carrot, tomatoes, orange slices, and sunflower seeds in with the kale. When the quinoa is done and slightly cooled, mix in with the kale. Right before serving, mix in the nori.

Note: this makes a good amount of dressing, so feel free to only use half, a tablespoon, whatever your heart desires. Just mix in more if desired and see where the wind takes you.

Simply Cake

May 12, 2013 - Elspeth Leave a comment

Having a small kitchen with no dishwasher is a great thing. There is no room for mess when a big project is underway, so the cleanup process is constant and quite rewarding. After baking four different kinds of cupcakes with 3 types of frosting, my kitchen was cleaner than when I started 6 hours previously and sparkling like freshly whitened teeth.

A dear friend has asked me to assist with their wedding cupcakes and yesterday was the big tasting to determine the flavors. The winners? The menu will include Mexican chocolate, roasted peach cake with strawberries and fresh mint, red velvet, carrot cake, chocolate ganache, espresso salt, and lots of cream cheese frosting.

I think I may be more excited than they are– especially since we’re going with mini cupcakes, so there will be a sea of 350 tiny morsels waiting to be snarfed.

I even got to practice making cupcakes in jars, for my lovely sister’s wedding.

Weddings are a beeeeeeautiful thing.

Simple Lentil Soup

May 9, 2013 - Elspeth Leave a comment

The unexpected chill that has ripped through the Bay Area has left me wanting to curl up with Harry Potter and find solace at the bottom of a cocoa mug. I may be acting slightly dramatic, especially considering the state of the rest of the nation, but I simply will not tolerate such bull….malarchy. Not on my watch, sonny.

To ease the pain of the high-60s, I of course turned to food. After my gluttonous (but totally worth it) weekend in Louisiana, where I consumed beignets upon gumbo upon crawfish upon creole upon…..everything in sight, I tended towards a slightly lighter tone. For those unfamiliar with the little lentil legume, it is an impressive beast in the food pyramid. One serving (a cup, cooked) has a whopping 18 grams of protein, 16 grams of fiber, and only 220 calories. Pretty darn impressive, in my humble opinion.

Lentils don’t need a lot of dressing up in order to be delicious, but if you want to add some flair I would recommend adding a teaspoon of paprika or cumin.

Lentil Soup

adapted slightly from Mark Bittman

1 T coconut oil
1 medium onion, diced fine
2 carrots, diced fine
1 c red lentils, rinsed and picked over for stones
1 bay leaf
6 c stock, hot
S & P
1/4 c greek yogurt
1/2 t cayenne pepper

Heat a large, heavy-bottomed pot over medium-high heat. Add the oil and, when smoking, add the onion and cook a few minutes. Add the carrot and cook for a couple of minutes, until brightened. Add the lentils, bay leaf, and stock. Bring to a boil, add plenty of pepper, and turn the heat down to low. Simmer until the lentils are soft– Mark calls for 30 minutes, but mine took only 20. They will start to fall apart and break down. Turn off the heat, remove the bay leaf, and puree with an immersion blender until smooth. Add salt to taste, a dab of yogurt, and a sprinkling of cayenne. Serve hot.