sunday soup, quinoa, leek & corn

I made this recipe last week and we kept it on hand for quick dinners and lunches, never actually sitting down to a proper meal. I adapted it from my new all-quinoa, all-the-time cookbook, Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming. I know, how do they have that many quinoa recipes? Well, they add it to just about anything for a little extra kick and dose of nutrients. Quinoa in your guacamole, your tuna noodle casserole, your hamburger. Quinoa in everything. They also share a ton of recipes using quinoa flour, healthying up even the most indulgent of desserts and treats. And then they put quinoa in this chowder, which gives it a thick, creaminess without any cream. Though you'll see that I added a bit of cream anyway, because that's how I do.

Quinoa, Leek & Corn Chowder
Ingredients

• 2 tbsp butter
• 1 medium onion, chopped
• 1 large leek, sliced (I used both white and green parts)
• 2/3 cup quinoa
• 3 cups frozen corn kernels
• 4 cups vegetable stock
• 1 red bell pepper, chopped
• 1-2 tsp chili powder
• freshly ground black pepper
• sea salt

Directions

1. In a large stock pot, melt the butter and saute onion and leek until tender, about 7 minutes. Add in the quinoa and two cups of the corn and cook for another 5 minutes.  If needed, add a few drops of veggie stock or water to keep from sticking.
2. Add the veggie stock and bring to a boil. Reduce heat, cover and simmer for 15 minutes until quinoa is cooked.  Remove from heat and use an immersion blender to puree (alternatively, you could wait until the soup cools and then puree in batches in a food processor or blender). 
3. Return to the stove on low heat and add the remaining 1 cup of corn, red pepper, chili powder, salt and pepper.  Heat through and serve! 

I added a splash of light cream at the end, just because I wanted to. This makes about six servings, I think. The original recipe only called for two cups of broth, but I really don't understand how that could work. I kept adding in broth until it looked more like soup but even with four cups it was a hearty, thick chowder. So you can experiment until it's to your liking.  The recipe also called for saffron threads, which would be amazing, but a small jar of them also costs about a thousand dollars so I chose to pay rent and utilities this month instead.  We all have priorities, and if yours is saffron then by all means, add in five or so strands to the soup and report back.

room inspiration: an education

I was watching An Education this week on Netflix and I remembered how much I loved this room when I first saw the movie. This scene was filmed in the apartment of a high school English teacher, and I love it. I've noticed a theme throughout most of my "dream home" photos: mismatched furniture, exposed storage (ie, pretty Pyrex dishes stacked on an open shelf), cozy lived-in vibe, threadbare rugs, etc. Just a natural, organic design style that evolves over time with tiny, meaningful additions.

I like that sort of style because it's so attainable. Most of our things are mismatched because they've been scavenged. We have lots hand-me-downs, some one-of-a-kind handmade items, some vintage, and a whole lot of creative repurposing.  What used to feel scattered now feels like an actual style. It's a slow method of decorating and nesting, but I think it's worked for us. Every now and again I tear through the apartment, wishing we had more matching pieces or that our microwave and toaster oven weren't stacked on top of each other, sitting on a red plastic crate below our counter. But then I see rooms like this one from An Education, or any of the number of photos I've clipped to my tumblr page and I fall in love with that mismatched, scattered look all over again.

A quick plug, if I may: those of you decorating, furnishing, renovating or building homes might want to keep Habitat for Humanity's ReStore in mind next time you need materials. ReStores are home improvement resale stores that carry building materials, appliances, furniture, decor, paint, tools and more depending on the particular location. You can get awesome deals there and the proceeds go towards building decent, affordable homes in your community. Plus, all that stuff is being saved from the landfill-- so if you are redoing your space, think about donating old stuff (cabinets, washer/dryers, light fixtures, etc.) to the ReStore before tossing it in the trash.  Local readers can check out ours right here, and other folk can find the one closest to you by heading over here.

surprisingly good tempeh reuben

Happy President's Day. I hope you are all taking advantage of this opportunity to dress like your favorite president. I know I am. Today's post is brought to you by the 16th President of the United States, Honest Abe. I have it on good authority that President Abraham Lincoln, along with his first Vice President Hannibal Hamlin (betcha you didn't remember him), loved a good reuben sandwich. That's probably not true, but let's pretend for a moment, shall we? I did hear a rumor once though, that Abe was a vegetarian, so keep that in mind as you read.

I've never really liked the reuben, because I don't really like any of the ingredients in it, like corned beef or sauerkraut or even Swiss cheese. Chris had tried a Tempeh Reuben out somewhere and was disappointed in it, compared to the classic reuben he likes from the sandwich shop around the corner. Needless to say, I didn't have high hopes for this lunch. But we decided to make this Tempeh Reuben a little while ago, just for kicks, and it was delicious. The tempeh was flavorful and crisp, the sauerkraut didn't overpower and the Swiss cheese was just fine too. 

Without further ado, I present to you the Tempeh Reuben. Because greasy, stinky sandwiches aren't just for meat-lovers.

Tempeh Reuben
(from The Kitchn)
Ingredients
Sandwich

• 1 package of tempeh
• 1/4 cup olive oil
• 1 tbsp sesame oil
• 1 tbsp tamari
• 1/4 tsp paprika
• 1 dash red pepper flake
• 1 clove garlic, crushed or minced (remind me to tell you about my new favorite kitchen tool: the garlic press)
• sauerkraut
• Swiss cheese
• 4 slices of bread, we used a rustic country loaf

Dressing

• 1/3 cup mayo
• 1 tbsp ketchup
• 1/2 tbsp Annie's Goddess Dressing

Directions

1. Heat olive oil in a skillet over medium heat. In a small bowl, whisk together remaining olive oil, sesame oil, tamari, spices, herbs and garlic. Cut tempeh into playing-card size piecs, then split them so they are about 1/2" thick. Quickly dip slices into the marinade and then cook in the skillet for 3 to 4 minutes on each side, until golden.
2. Add 1 tbsp water to the remaining marinade and pour into the skillet. Lower the heat, cover and cook for 1-2 minutes more, then remove the lid and allow the tempeh to crisp up for another minute. Remove from heat.
3. To make the dressing, stir together the mayo, ketchup and Goddess Dressing. You could also substitute in any Russian or Thousand Islands dressing, if you'd like.
4. Make the sandwiches. Butter two pieces of bread, like you would a grilled cheese, and then slather on some dressing on the non-buttered sides. Layer a few slices of tempeh, a glob of sauerkraut and then a slice or two of swiss cheese.  Place the second piece of bread on top and place in a clean (or almost clean) skillet, obviously with the buttered sides facing out. Obviously. Cook for about 2 minutes on each side until golden brown. Serve with the extra dressing, for dipping.

The recipe makes two reubens, but you could easily double up ingredients to make more.  They were such a surprising Saturday afternoon victory. I was expecting to throw my sandwich out and make a bowl of cereal, but I freaked out instead and devoured it. I only put a smidge of sauerkraut on mine, but am working up to a more substantial volume.  This sandwich would be perfect with a few homemade potato chips and, I don't know, a root beer float because it has that classic diner taste. By which I mean: simple, greasy and delicious.

the march issue

I know I've been all "Whole Living this, Whole Living that" lately but I swear I'm not a secret paid staffer or anything. (Yet. Martha, are you listening? Your people have my contact info.) I just have to show you this though.

Guess who is the featured "Action Hero" in the March issue of Whole Living? C'mon, guess. Go with your instinct on this one.

That's right, it's me. Your faithful homegirl, Christine.

I was approached about this a few weeks before Christmas and then got my issue in the mail on Valentine's Day. Double holiday present to me.

True story about the french fries. And homemade sweet potato fries in the oven? With a dash of chili powder? So good.

So that's my news of the week. And this weekend, I might actually get some sewing done. Which, with the exception of alterations and repairs, hasn't happened in a long time.  And if you don't count sewing for the shop, then it's been eons since I've sat down at the Husqvarna and listened to her purr. How awesome is it that a little neck cozy snuck into the magazine? Tricksy :)

homemade chocolate pb cups

The peanut butter cups turned out tasty, as did the fondue for two.  We made an oil fondue for the first time and cooked up vegetable tempura with broccoli, squash, onion, bell pepper, eggplant and baked polenta squares. Served with three dipping sauces: sweet and sour, dill & a thai peanut concoction. A slice of wonky, homemade French bread rounded it out and we barely had any room for dessert. But, you know me, I persevered :)

I found this recipe on Ashley English's Small Measures feature on Design*Sponge. There was also a promising recipe in The Kind Diet, but this ingredient list was simpler. If you make sure to use non-dairy chocolate chips and graham crackers, it's suitable for vegans.

Homemade Chocolate Peanut Butter Cups
Ingredients

1 bag semi-sweet chocolate chips (or milk chocolate or dark, if you'd like)

1 cup natural peanut butter

1/2 cup powdered sugar

1/4 cup graham crackers, crushed

1 tsp sea salt

Directions

1. Line a muffin pan with 12 paper liners and set aside.
2. Melt one cup of the chocolate chips in a double boiler. Don't have a double boiler? Make your own! Fill a small saucepan with about 2-3 inches of water. Place a medium size, heat-proof bowl (so, not plastic...) on top of the saucepan, so it's just sitting on top and the bottom of the bowl is just dipped in the water. Put the chocolate chips in the bowl, turn on burner to medium-high and stir chips constantly until melted through.
3. Spread a layer of melted chocolate into the bottom of each paper liner. Don't skimp! Chill the muffin pan in the fridge for about 20 minutes, or until the chocolate is hardened.
4. In a medium bowl, combine the peanut butter, crushed graham crackers, sugar and salt and combine. (Tip: a food processor will crush those grahams up in no time, just a few pulses.) Add a glob of the PB mixture into each of the muffin liners. It may help to divide the mixture up into 12 even globs first, though you can just eyeball it and adjust if you'd like.
5. Heat another cup or so of chocolate chips in your double-boiler (or make-shift double boiler). Once melted, top each peanut butter mixture glob with a generous amount of chocolate. Using a spoon, smooth out the chocolate and then give it a little swirl.
6. Chill for an hour or so until set. I found that the cups were a little too hard right out of the fridge, so bring them to room temp before eating. 

And enjoy! These would be cute in mini muffin tins too, or even heart-shaped ones for a Valentine's Day treat.

pastry hearts, peanut butter cups & fresh bread

Happy Valentine's Day! Wishing you little pastry hearts in your quiches, homemade chocolate peanut butter cups cooling in your fridge and the smell of freshly baked bread filling your home. I've got a busy day and then a date for fondue for two tonight, so I'll check back in tomorrow and let you know how the peanut butter cups turned out. If all goes well, I'll pass along the recipe too.

PS- Oops, forgot to get a lovey-dovy card? Download & print these cute cards from heartmade blog or head over to How About Orange for a round-up of last-minute printables.

PPS- Spread the love this Valentine's Day and click in the sidebar to follow this blog or like it on Facebook :)

this week on tumblr

Tis the season for red and pink, hearts and cupid, dinner special rip-offs and cynics! Here are a few Valentine's-y goodies collected from around the web on my tumblr page...

(The Universe and Forever by Wendy MacNaughton 

via 20x200)

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(Lark Street is for lovers via Lark Street BID)
Cute shirt from my neighborhood.

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(Build a Valentine's Day Fort! via Design*Sponge)
Who doesn't love crawling into a good fort?

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(A cave for two in Cappadocia, Turkey via Mr and Mrs Globe Trot)

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(Cutest video ever by Jorge and Alexa Narvaez

via Reality Changers)
This will just melt your heart, such an adorable cover.

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(Pomegranate Sherbet via The Kitchn)
Would be tasty with some dark chocolate brownies.

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(Valentine Voodoo Pincushion by Indie Spotting
via Craft)
In case you have more sinister plans to take care of this Valentine's Day.

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More goodies over at my tumblr page, if you are interested. What are you plans for this Valentine's Day? Over-the-top romantic dinner for two with a violinist hovering around the table? Quiet night in with a homecooked meal? A long weekend vacation? Chick flicks, gossip mags & a manicure? Spread the love.

some people like the cold, i guess

I still don't have any skiing pictures of me to post. The camera can't capture the high speed and agility. It registers only as a lean, athletic blur of unsurpassed skill and bravery.

Maybe my ski story didn't impress you. Maybe my used skis look like they belong to a seven-year-old boy. But let me give you a glimpse of the kind of person I live with. We hit the slopes a few Fridays ago for a bit of night skiing and that just about wiped me out for the rest of the weekend. But for Chris, it was only the first of three weekend ski trips. Say what now?  On Sunday morning, he snuck out to do a bit of backcountry snowshoeing and snowboarding with our friend Damien in Western Mass. And then after that, he met up with some other friends at a nearby ski resort for more. Meanwhile, back on the home front, I got myself to the gym but then promptly returned home and didn't leave for the rest of the day. As it should be, as it should be.

The Thunderbolt Ski Trail was carved into the east side of Mount Greylock in 1934 by the strapping young men of the Civilian Conservation Corps. Thanks FDR. They also put up the Massachusetts Veterans War Memorial Tower, shown above, which is perfect because Damien happens to be a veteran from Massachusetts. So that's nice. All throughout the 1930s and 40s, crazy dudes loved skiing down this mountain. Then people started wanting ski lifts and other such conveniences and forgot about Thunderbolt. But in the late nineties, a new generation of crazy dudes and ladies rediscovered the trail and fixed 'er up. So that by the time we got to 2011, while I'm inside reading, my dude and his friends climb this thing and then slide back down it.

Sounds fun. No, really, it does sound like it could be fun for someone. The pictures certainly look pretty. And cold and snowy. Maybe a bit exhausting. I'm down for the hiking in summer. And I like a good snowshoe excursion on flatter ground. A few runs down the novice ski hill is okay with me too. But all together like this, on "advanced terrain with expert conditions", no thanks. But then again, I should be used to this, coming from a guy who also biked 170+ miles back to his hometown and still runs outside even when it's 2 degrees and snowing. I'd almost feel bad about myself, but then I quickly remember how nice it is to be warm and comfortable. Sucka.

What's your pleasure? Hitting the ski slopes or ski lodge? A three-day bike trip or a three-day beach party? Cold and miserable or warm and happy?

(Photos by our friend Damien.)

all good brunch

Two of my best college buds visited this past weekend for a sleepover. We navigated the snowy, slushy sidewalks to check out an alumni happy hour (eeps, we'll be celebrating our five year reunion from undergrad this year) and then came back to put on our pjs and have some chips, salsa and ChocoVine. Have you heard of that? Chocolate wine? It's ridiculous.

Earlier in the week we put in a special order to our community-supported bakery. In addition to a loaf of Rustic Italian bread, we got two Sunflower Millet muffins, two Blueberry Lemon Scones and a few buttery croissants at our weekly pick-up.

They are made with natural, organic ingredients with as many as possible coming from local sources. Add in a cuppa coffee and you've got a perfect mid-winter brunch.

It's not too late to join the All Good Bakers CSB- click here to learn more. For every new membership, they will donate fresh baked goods to local charities, so it's a win-win-win.

plaid & shirt dresses

L.L. Bean Signature, why do you do this to me? I know you are just playing on our dreams of running away to the woods and having trendy campfires and perfectly mismatched picnics by the lake. You are exploiting me somehow, I'm pretty sure of it. Just like those Suburu commercials that make me want to strap a kayak to the top of my car and go on a ten-week adventure trip during which I sleep outside and don't shower and eat only granola and berries.

I know they are using me, but I still love it. Love the flowy shirt dresses and the plaid. There are so many more outfits that caught my eye, but I can't find the photos online to show you. So, after you check the thermometer and see that it's hovering right below 20 degrees, check out the L.L. Bean Signature Spring 2011 video. It will either help tremendously, or really drop you to a new level of winter blues. Do as you will.

(Photos via L.L. Bean Signature, of course.)

whole living action plan round-up

The Whole Living Action Plan 28-Day Challenge has officially drawn to a close. We detoxed our bodies, ramped up fitness and tried to chill out a bit. Here's a round-up of my Whole Living posts that you might have missed.

Yes, this smoothie has kale & parsley in it.

action plan prep

• Read a bit about me and why I chose to do the 28-Day Challenge at "Re-introduction," Or "Nice to Meet You (Again)".
• We've all had them, the dreaded holiday cookie hangover.
• Download a free weekly menu organizer :)
• Getting organized with quinoa, kale & a 3-ring binder.

Planning ahead, geek-style.

week 1, pare down & purify

• I posted my week 1: menus & meals.
• Tasty quinoa salad & a vegetarian "chili".
• I looked at last year's Action Plan for more detox specifics & examples.*
• Just like an ecto-cooler: green smoothie, the verdict.*
• Had to keep reminding myself that it was more than just a detox.
• No reason at all to skip snack time!
• And a question: how'd we do? my lessons learned.

Homemade quinoa crackers.

week 2, lay a wholesome foundation

• Here were my week 2: menus & meals.
• Learned a lot about gluten, gluten, gluten (thoughts & links).*
• Exploring meat and dairy in vegans, vegetarians & omnivores.*
• All about tofu and tempeh in soy, the final detox frontier.

We had an awesome conversation about food choices and lifestyles.

weeks 3 & 4, gain momentum & kick-start a new you

• A few ideas for post-detox healthy munchies.
• Anyone have any recipe-organizing tips?
• Got a little heavy in connecting the dots, one at a time.
• Etsy roundup of a few pretty things to spruce up your workspace.
• Ideas for rebounding from a funk.
• The Action Plan is over, but I'm going to keep on truckin'.

* Most popular posts. 

So that's it! Are you making any progress on your New Years Resolutions? Looking back on my own, I realize that I need to pare it down. I'm such an obsessive list maker that I always end up overwhelmed and defeated. So this year, I'm going to slow it all down and pick just one goal each month. Slow and steady.