A scene from our Grilled Cheese party
With everyone still sheltering in place during this global pandemic, I thought it would be a good time for a COMFORT FOOD ROUNDUP! These are some of my favorite comfort food dishes that bring a little joy to the day in the form of warm + delicious bites:
Squash Lasagna from The Forest Feast Gatherings
Caper crostini from The Forest Feast
Spiced ginger cookies
Happy comfort cooking!
xx
Erin
In anticipation of Passover in a few days, and needing as many activities to keep Max and Ezra busy at home these days during the pandemic, Jon decided to make matzah with them this morning (something we have never done!).
Matzah is the unleavened bread that we symbolically eat on Passover. It’s a reminder of the part of the Passover story we tell during the seder meal about when the Jews had to leave Egypt in a hurry seeking freedom and didn’t have time for their bread to rise. Because it was made so quickly, it’s more like a cracker. In modern Judaism we have decided that it should take less than 18 minutes to make it, start to finish (18 is symbolic number in Judaism).
So this morning we had our own little cooking challenge! We set out the ingredients, then set the timer for 18 minutes and got to work! The boys thought it was fun and silly to rush around so much in the kitchen. We used the recipe from PJ LIbrary, a wonderful Jewish organization that mails free monthly books to kids. The New York Times also has a recipe that looks tasty.
Basically, it’s just flour and water. We set a timer for 13 minutes to prep and roll the dough. I think Max’s favorite part was pricking them with a fork. Then with 5 minutes left, that gave us just enough time to bake it 2 minutes on each side. We finished just in time!
In the end, our matzah was a bit more chewy than crunchy, but a fun exercise nonetheless. (And a pretty tasty snack with salted butter.)
Happy Passover!
Since we are cooped up at home a lot these days, I’ve been baking more than usual in part to entertain the boys. On a recent rainy day, we wanted to bake something warm, but were out of flour. But then I found this recipe by my friends Sonja and Alex at A Couple Cooks, and it really hit the spot! You make the whole thing in a blender, then pour directly into the muffin tins, so there is minimal mess and great to make with little kids.
The only adaptations we made to their recipe is that we used agave instead of maple syrup, skipped the allspice, and used olive oil (since I didn’t have anything else). We topped them with oats and dried cherries, and they came out just delicious!
reprinted with permission from A Couple Cooks- click here for their original recipe
3 large very ripe bananas (1 1/2 cups mashed)
2 large eggs
2 cups rolled oats, plus more for topping
1/4 cup neutral oil (sunflower, vegetable or grapeseed)**
¼ cup pure maple syrup
1 tablespoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice (optional)
¼ teaspoon kosher salt
Preheat the oven to 350F.
Place all ingredients in a blender, breaking the bananas into pieces as you add them. Blend everything on high for a minute or two until a smooth batter forms.
Place 8 to 9 muffin cups into a muffin tin and pour the batter divided evenly between the cups; the amount of muffins will depend on the size of the bananas and type of oats*. Sprinkle the tops with extra oats and gently press them down.
Bake for about 30 to 35 minutes* until a toothpick comes out clean. Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated or frozen.
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Click here for their recipe with extra tips. Their site, A Couple Cooks, has tons of plant-based recipe ideas, check it out!
Happy quarantine-baking!
* * *
2022 update! I have made the muffins so much in the last 2 years that I have the recipe taped to the inside of my cupboard. Find this recipe adapted 3 ways in my latest cookbook, The Forest Feast Road Trip.
The last few weeks (and days) have been challenging as we read the headlines and adjust to a new norm that requires us to practice social distancing during a global health pandemic. I’m trying to focus on the positive and thought it would be fun to share a HYGGE INSPIRED ROUNDUP since everyone is spending a lot of time at home!
Hygge is a Danish term that has become popular in recent years. While difficult to translate to a single word — it often involves good food + drink, warm, cozy things like socks + blankets + slippers, and spending time with people you love in the comforts of home.
Here are some simple and cozy ideas to do while we all spend more time at home…. now where did I put those socks?
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Challah Bread (last recipe in my 1st book, The Forest Feast)
Pear Sauce (like apple sauce, but with pears!)
I love burning natural beeswax candles, like these made in Colorado.
Baking is certainly a warming way to spend an afternoon. This cookie recipe is part foraging and part baking…. you can use edible flowers or try it with fresh herbs! I once asked my produce department at my local grocery store to order edible flowers and they did so (for free!) within 2 days. But you can also order some online or grow your own.
Here’s Leela Cyd’s Floral Sugar Cookies. Also check out her book Tasting Hygge!
Photo Credit + Recipe © Leela Cyd
Happy Cozy Cooking!
xx
Erin
Sometimes the best creations come out of what I happen to have on hand. That was the case last week when I made this bowl for lunch. Crunchy grated carrots with the protein of the cheese and garbanzos made for a filling meal I could revisit for lunch or dinner. Plus I love keeping cooked beets on hand (I buy them cooked at Trader Joe’s). I could put cilantro on everything, but you can easily sub in basil or arugula if you’re not a lover of it.
To make this vegan, just leave out the cheese. To make it gluten free, omit the couscous and just use rice. You can really use any dressing, but I used a creamy tahini one I bought at the store.
(serves 1)
1 c cooked grains (I used a mix of quinoa & brown rice)
3 T grated carrot
1 small cooked beet, sliced (I bought the precooked ones at Trader Joes)
3 T garbanzo beans (canned, drained)
3 mini mozzarella balls
2 T babaganoush
fresh cilantro
tahini salad dressing
Put 1 c cooked grains in a bowl. Top with 3 T grated carrot, 1 small sliced cooked beet, 1/4 c canned garbanzo beans, 3 mini mozzarella balls, a 2 T scoop of babaganoush (or hummus) and a big pinch of fresh cilantro (or any herb you prefer). Top with your favorite salad dressing. I used a store-bought tahini dressing, but you could also try a sesame dressing or basic vinaigrette.
This recipe can easily be doubled or tripled if cooking for more than one. Easy desk lunch or light weeknight dinner!
xx
Erin
