Sunday, October 25, 2015

Pecan coconut pear crisp

Today I did what anyone would want to do on a rainy autumn day: stay at home and bake apple crisp. After having tea with Mallory yesterday afternoon, she inspired me to use all the over ripe pears in my fridge in a pear crisp! So I made the pear crisp today with a pecan coconut oat crumble. So delicious and goes perfectly with a cup of warm tea. 






Pecan coconut pear crisp
3 medium pears, sliced thinly or into small chunks with skin on 
3/4 cup apple sauce (I just so happened to have some homemade apple sauce on hand!) 
1/4 cup maple syrup or honey
1 cup rolled oats
1/2 cup pecans, crushed 
1/4 cup coconut flakes 
1/2 cup whole wheat flour
2 tbsp of butter, a little warmer than room temp 
1 tsp ground cinnamon
1/4 tsp all spice

1. Preheat the oven to 350F. 
2. In a mixing bowl, mix the butter, brown sugar, flour, oats, spices, pecans, and coconut flakes until crumbly. (Easier if you get down and dirty with your hands)
3. In a square baking dish, spread the sliced sliced pears and apple sauce evenly. 
4. Top the crumble mixture over the apples evenly.
5. Bake for 35-40 minutes or until golden brown.

✓ fiber 
✓ whole grains 
✓ fruit
✓ nuts and healthy fats

Monday, October 12, 2015

My Habesha attempt: Gomen

I know I'm acclimated to living in the south because I now have a favorite collard greens recipe. I love it because it's flavorful, vegetarian (no fatty ham hock here), and it goes with everything. 


Gomen is an Ethiopian greens recipe, so of course it's meant to be eaten with injera, but I am not that pro yet to be fermenting my own teff batter at home, so I just served it with some Jamaican styled rice and peas and fried plantains. Fusion af. The original recipe was shared with me by Kristina, but I had to make some minor changes because I didn't have all the proper spices in my pantry. She suggested simmering for even longer than I did (based on the following photos) so that the greens become dark, withered, and very tender. I've cooked and refined the recipes several times since, so I know that it's a Linda kitchen staple now. 




Gomen
1 lb collard greens, chopped
2 tbs clarified butter (ghee or kebeh)
6 cloves of garlic, chopped
1 small knob of ginger, chopped
1 small white onion, chopped
1/2 tsp tumeric
1/2 tsp berbere 
1/4 tsp all spice
1 stick cinnamon
1 tbs lemon juice
salt, to taste

1. Bring greens to a boil in about 2 cups of water. Simmer until tender. Drain greens and set aside. Keep the water and set aside as well. 
2. In a deep pan, heat 1 tbs of clarified butter and sautee onions, ginger, and garlic until brown. 
3. Add in the drained collard greens, an additional spoonful of butter, and the leftover water into the pan and simmer on low heat with spices until all water evaporates and greens are tender. 

✓ fiber
✓ vitamin A
✓ vegetables

Tuesday, October 6, 2015

What I ate in New York


Pears: the other autumnal fruit | 97th Street Greenmarket

It's been a roller coaster ride for the past few months: graduation, an impromptu trip to Hong Kong and China, flying back and forth from New Orleans every other week, studying for the certification exam, becoming a registered dietitian, unemployment, endless cover letters and interviews, a shingles scare, and finally getting a job. Luckily I booked a trip back to New York (again) last week to celebrate my family's birthdays, so I was able to have a relaxing final vacation home before starting real life. Yup, that serious. Here are highlights from some of the wonderful things I ate in my hometown!

No trip to NY is complete without pizza | Marta

And you know this city never sleeps only because of its coffee infatuation | La Colombe
I was fooled by its cuteness | Paris Baguette
Nothing says fall like an heirloom tomato salad | Marta

The breakfast of champions for longevity | Hop Shing

Meatballs and a chewy crust; bliss | Nick's Pizzabar

Breakfast sandwiches are always worth waking up for | Clover Delicatessen 

When I die, bury me in a parmesan crust | Basta Pasta

Cold afternoons are for making sweet sticky rice balls with grandma

Can you name all the colors of the season? | Union Square Greenmarket

When you're full af but dessert is sticky toffee cake | Park Avenue Autumn

I'll admit it; I'm spoiled and blessed | Limani

Linguini in white clam sauce: classic | Basta Pasta


How much is that bagel in the window? | Tal Bagel

Baked eggs with homemade marinara sauce for breakfast because I can | Vic's

Too much hype | Ippudo

Best slice / parting slice / A1 since day 1 | Joe's Pizza

But alas, nothing beats a home cooked meal