Farmer's Market Bowls

For a week this summer we had the honor of hosting my niece, who visited all the way from Los Angeles. Since we decided it would be best if we met halfway to pick her up, we also scoured the internets for a delicious place to stop and grab a bite. We found a place that offered "Farmer's Market" bowls that were a variety of organic, locally grown mixed veggies.

My niece overlooking Fisherman's Wharf

It was good. But it was essentially steamed veggies and a bit of mashed potato. I really liked the presentation of it, but it was lacking something and after a few weeks, I finally figured out what it was: sauce. So here's my tastier, upgraded version of the Farmer's Market bowl.



You'll need, for each person:

1 beet, washed and ends cut off
1 large red potato, washed
1 small bunch (about 3 stalks) of baby broccoli

1 batch of tahini sauce.

Steam the beet(s) and the potato(es) in seperate containers for about 40 minutes, or until soft when pricked with a fork.

Place the broccoli into one of the steaming pans (on top of which ever vegetable is already in there) cover and cook about 2 more minutes.

Remove the beet(s) from the pan with tongs and run under cold water. The skin should slip off easily. Place back in the hot water while you deal with your potatoes.

Mash the potato with a teaspoon of butter, until soft and mixed. (I like to leave the skin on potatoes, but that's a personal decision).

Then place the potatoes, the beets and the broccoli in a bowl and top with tahini. Enjoy!

Breakfast Burritos

It's Sunday morning, which means my house is a wreck, we're all up way too early and the stove has been utilized twice already. The kids are loud and wrestling and my husband is drawing up a space game on the chalkboard table. Sunday morning anarchy. All in all, a normal morning around here.

So after breakfast I'll sneak away to some quiet corner of the house (is there such a thing?) and maybe continue reading the book I've been working through this month:

I've read a lot of versions of the Yoga Sutras, and each has their worth in the author's contribution. But this version is straightforward and simple, and I am enjoying the practical use of the sutras and the Swami's simple explanations. Particularly relevent for me is sutra 1.33, in which we are asked to "cultivate friendliness toward the happy, compassion for the unhappy, delight in the virtuous, and disregard toward the wicked."

It's so easy to practice yoga when the conditions are right, when you are surrounded by pleasant things and pleasant people, but it is much harder to practice our peacefulness when we are conflicted, bothered and uncomfortable. I wrote more on this topic here.

In all honesty this is a topic I struggle with. It's hard not to be jealous of people who have what you want for yourself, or to be kind to people who are not nice to you, or to disregard the people who do not like you. It's a heavy practice. And I often use cooking as my tool to move out of my "headspace." Cooking is simple: start with these ingredients, add a few more, watch it cook, smell, taste, enjoy, share. It's not the eating that I enjoy, but rather the process of creating. We all have practices and tools that we use to find a quiet place inside. I'm always interested in learning how other people find their calm.

Meanwhile, during Sunday morning anarchy, I made breakfast burritos. And by the time it was done, I felt more awake and alert,  like I could tackle twenty wrestling toddlers and laugh right along with them instead of being morning-mommy-grumpy-pants.

Serves 4

Ingredients:

4 baby bella mushrooms, diced

3 red potatoes, sliced

1 small onion, diced

1 small tomato, diced

2 green onions, chopped

3 eggs, whisked to combine

salt and pepper

tortillas, warmed

In a large pan, heat some olive oil. Add in the potatoes and cover. Cook until browned, stirring occasionally. Remove the cover and set aside, add in the mushrooms and cook until browned, about 2 minutes.

Add  in the onion and cook another few minutes, until soft. Next add the tomatoes and green onions, cook 1 minute. Pour in the egg and scramble.

Salt and Pepper to taste. Serve in warm tortillas with your favorite salsa.



Bombay Potatoes

The perfect dish to accompany Chana Masala (see previous post).

Ingredients:

about 6 red or white potatoes, scrubbed (I like to leave the skin on, but you can peel them if you like)
1 tsp turmeric or curry powder
1/2 tsp chili paste or chopped red chilis (optional)
2 onions, chopped
1/2 tsp cumin
1 tsp crushed coriander seeds
(you can also add in 1/2 tsp mustard or fennel seeds, if desired.)
1 cup chopped cilantro

Boil the potatoes until fork-tender, about 20 minutes. Drain.

Meanwhile, saute the onion, turmeric or curry powder, chili (if using), cumin and coriander seeds until soft and fragrant, being careful not to burn the spices. Drop in the whole potatoes and using a potato masher, roughly mash the potatoes into chunks and fold into the onion/spice mixture. Add in 1/4 cup (or less) of water and stir to roughly combine. Stir in chopped cilantro and season with salt to taste.

Irish Nachos

A teensy  (hey I said teensy!)  bit better for you than traditional nachos, this "Irish" version is made with potato slices and then topped with traditional nacho toppings. It tastes almost like an exploded baked potato supreme from heaven.

To make the potatoes:
 Slice 4-6 potatoes thinly and place in a single layer on 1 or 2 oiled baking sheets.
Bake at 425 for 12 minutes, then flip. Bake another 12 minutes or so, then remove from heat and pile them up onto one baking sheet.

Top with cheese, beans, chilis and bake until bubbly, about 5 minutes. Remove them from the oven and finish by topping with salsa, sour cream and/or guacamole!