Saturday

listen : Junior Boys

The Canadian-based duo has emerged with a pop statement that's easily one of the best albums of the year. It's a work that exhibits a confident mix of focus, clarity, and ambition. From the upbeat single, "In The Morning" to the somber triptych that closes the record, which touches such kindred spirits as Sylvian, Ferry, and Sinatra, Junior Boys manage to tease soul and longing out of their machines in a way that few have dared to try.

quinoa - stuffed delicata squash


makes 6 servings
3 delicata squash ( about a pound each)
1 1/2 cups quinoa
3 cups water
1/2 tsp salt
2 tbls veg oil
1 cup finely chopped celery
1 cup finely chopped onion
1/2 cup finely chopped red bell pepper
4 tsp minced garlic
1 tbls minced fresh marjoram, or 1 1.2 tsp dried
1/4 tsp ground cardamom
salt
1 1/2 cups grated fontina or other semi soft cheese
preheat to 375*
~ halve the squash lengthwise and scoop out seeds, set it cut size down in a roasting pan or rimmed baking sheet. add 1/4 inch of water and bake until tender when peirced with a fork, about 30 minutes
~ while that is baking, put quinoa in a saucepan with water & salt. bring to a boil, then reduce and simmer, covered, until water is absorbed, about 15 minutes. set aside
~ heat oil in pan, saute onions, celery, bell pepper, garlic, marjoram & cardamom for about 5 minutes, remove and add to quinoa & salt to taste
~ set the squash cut side up on a dry baking sheet, fill each squash with the quinoa and sprinkle with cheese (and optional dry bread crumbs) bake until the filling is bubbly and lightly browned, 15 - 18 minutes.

caribbean sweet potato coconut soup


serves 4 - 6
yeilds 8 cups
total time: 50 minutes
2 cups chopped onions
2/3 cup chopped celery
1 tbls canola or veg oil
1 tbls grated fresh ginger
1 tsp best curry powder
1/4 tsp freshly ground nutmeg
2 bay leaves
1/2 tsp salt
3 cups veg stock
4 cups peeled, and cubed sweet potatoes
1/2 tsp freshly grated orange or lemon peel
2 tbls dark rum
1 cup pineapple or orange juice
1 3/4 cups coconut milk ( 14 -ounce can)
2 tbls fresh lemon or lime juice
chopped cilantro or scallions (optional)
toasted unsweetened coconut flakes (optional)
~ in a pot, saute onions & celery in oil, about 10 minute with pot covered, stir a few times
~ add in ginger, curry,nutmeg, bay leaves, & salt. saute another minute
~ add the stock, sweet pots, citrus peel & rum.
~ cover, bring to a boil, reduce to simmer and cook for 15 - 20 minutes.
~ discard bay leaves
~ pour in pineapple or orange juice & coconut milk.
~ puree in batches, gently reheat
~ stir in lemon or lime juice

dungeness crab wontons w/ thai dipping sauce


i must admit, i cannot take any credit for these little ditties ~ but buying frozen, pre-made crab cakes was quite the trick in this quick & easy recipe!
we used large eggroll wontons, they were a bit cumbersome, i would recommend using the smaller, round wonton wrappers.

3 frozen crab cakes, thawed
1 tbls minced fresh ginger
~ mix together in a bowl & set aside
~ in a small dish whisk one egg w/ 2 tbls cold water
lay out one wonton wrapper at a time, place roughly 1 - 2 tbls crab mix in the center, brush the egg mixture lightly around the edges and fold together, keeping one side flat on the counter. gently sqeeze out any air and make sure the wonton is closed. place on a plate as you finish the rest.
~ in a 12 - 14 inch saute pan, place roughly 1 tbls oil and spread it around. lay flat all your wontons, overlapping just a bit with the edges.
~ heat the pan to medium high and cook about 5 minutes, until golden brown...DO NOT FLIP OR AGITATE.
~ quickly turn down heat to low, add 1/2 cup of water and put the lid on right away, let steam for 10 minutes.
~ during this time i made my edamame, & tossed with salt when done
~ after 10 minutes, take the lid off, turn the heat up to medium high again and cook for 3 - 4 more minutes.
serve pronto!

dipping sauce :
1/2 cup seasoned rice wine vinegar
1 1/2 tsp thai fish sauce
1 1/2 tsp hot chile oil or toasted seasame oil
add in a little grated carrot & cilantro

thai peanut burger wraps

serves 4 ~ vegan!

1/2 cup chopped red onion
1/2 cup seeded & chopped green pepper
2 garlic cloves, minced
2 tsp peeled & minced fresh ginger
1/2 cup dry roasted peanuts
8 ounces extra firm tofu, drained and mashed
3 tbls smooth natural peanut butter
2 tbls chopped thai basil or cilantro
2 tbls tamari
1/2 tsp asain chili paste
salt
1/2 cup dry bread crumbs
tortillas or pita bread
greens & julianned cucumber
1/2 cup spicy peanut dipping sauce (see below)
preheat oven to 350*
in a food processor, combine onion, bell pepper, garlic, giner & peanuts. pulse to mix, but leave some texture.
put in a larger bowl & add in tofu, peanut butter, thai basil or cilantro, tamari, chili paste & salt...mix to combine. place in fridge until ready to bake
shape into golf ball size balls and coat evenly with bread crumbs
arrange on a lightly oiled baking sheet and bake, turning once for a total or 30 minutes.
assemble in wrap with greens,cucumber & sauce
spicy peanut sauce ~
1/2 cup smooth natural peanut butter
1 tbls minced garlic
1/4 cup tamari
1/4 - 1/2 cup water
1 tbls rice vinegar
1 tsp asian chili paste
1 tsp sugar
2 tbls finely chopped cilantro leaves
mix all with a whisk in a bowl, this will keep for 4 - 5 days in fridge.

Sunday

listen: Sera Cahoone

Sera Cahoone is a twenty-nine year-old singer songwriter based in Seattle, by way of Colorado. Armed with her favorite Martin guitar, Sera’s music reflects her love of both old country-western and modern lo-fi.Her unique sound bridges the gap between the two genres, like a musical love child of Buck Owens and Cat Power.

black bean & chocolate chili





















best served as a side dish, hot dip or accompaniment with quesadillas
serves 6 - 8
total time : 50 minutes

2 tbls veg oil
1 1/2 cups chopped onion
4 garlic cloves, minced
1 celery stalk, thinly sliced
1 small fresh chile, minced
1 tbls ground cumin
2 tsp dried oregano
1/2 tsp ground cinnamon
pinch of ground cloves
1 tsp ground coriander
1/2 tsp ground black pepper
1/2 tsp salt
1 1/2 chopped bell peppers
3 cups cooked or canned black beans ( two 15.5 ounce cans rinsed & drained)
2 cups undrained crushed canned tomatoes (14.5 - ounce can)
1 tbls fresh lemon juice
1 tbls soy sauce
1 1/2 ounces semi-sweet chocolate, broken into small pieces (1/4 cup)
chopped scallions

in saucepan, warm the oil on medium.
add onion & garlic, saute for 10 minutes.
add in celery & chile, cover & cook 5 minutes.

reduce heat and stir in cumin, oregano, cinnamon, cloves, coriander, pepper, salt & bell peppers. cover & cook 5 minutes, stir occasionally...if needed add a little juice from the tomatoes to keep from sticking.

add in beans, tomatoes, lemon juice, soy sauce.
bring to a simmer, cover & cook 5 - 10 minutes.
stir in chocolate.
adjust salt pepper & lemon juice to taste.

garnish with scallions.