the whole plate. » sweet potato

looking forward.

leslie — Thu, 04 Feb 2010 17:27:24 +0000

I have a tough time keeping my head in the present.

Currently, as an intern, I don’t have much idea of what my professional life will look like past this spring. I know that now it’s going as perfectly as I had hoped. I know that I am learning, observing, and accomplishing each and every day. But I also know that it is short term.

Still, I find that I am always looking ahead: dreaming up possibilities for the months to come, making plans for the weekend or the summer, basically, contemplating every inch of the future. I’ve done this for years. I remember imagining my life at the film school I hoped to attend [I got in; then I transferred out] when I was still five years away from collegiate age. I envisioned my life as a student abroad before I had ever left the country. I pictured myself as a New York working professional while I was still a European assistant.

It’s a bit paradoxical, because I’ve never really known what I actually want my future to be. I don’t mind the unknown; I’ve learned over the years to embrace it. But that hasn’t stopped me from thinking about the future anyway.

“sweet potato hash” topped with poached eggs; side of roasted brussels.

These thoughts all began on my yoga mat [shocker]; I was in the midst of a podcast I return to quite often, and it occurred to me that the next sequence would allow me a short respite in triangle pose. I love triangle pose. Something about that stretch feels designed exactly for my body, and it seems to uncannily arrive precisely when I need a few moments to catch my breath. I always settle into it with such a sense of calm; I always lift out of it with such a sense of strength. Remembering that it was only a minute or so away, the edges of my lips curved just a bit upward. I was looking forward to it.

I used to experience this sentiment back when I ran as well. I trained myself to start at my slowest, so each run always felt like a journey, building and changing over the course of the miles [though I'm sure I idealize this now - there were bad runs too]. Usually, though, a moment would occur sometime toward the end of the first mile: my momentum would grow, a rhythm would set in, and the freedom of running in fresh air would lay before me. One foot in front of the other: I would look forward to it.

tonight, i’m looking forward to making this dinner again. i mean, just look at that runny yolk.

I am realizing there is a difference between mulling a future largely out of my control and simply contemplating the little things I can choose to do each day. It’s the thought of those small intentions that compose each day: awaiting the arrival of an online purchase, rereading a classic novel and knowing a beloved sentence will come in the next chapter, chopping ingredients in preparation of a dinnertime craving, smiling into a favorite yoga pose.

The future will likely always be a question mark. But I’m grateful for those tiny moments of anticipation – they let my mind wander to the future without ever straying too far from the present. It’s nice to look forward – as long as it’s not too far.

What little moments do you look forward to in your daily life?

dislikes.

leslie — Fri, 08 Jan 2010 16:49:45 +0000

I figured I had one post this week inspired by negativity, so why not continue the trend? :)

Actually, I promise this post is not heavy in the slightest.

2010 has already put me in contact with many new people, and those meetings inevitably involve an element of small talk. Somehow, food always seems to come up. It’s these moments that remind me that the way I eat seems rather odd to 98% of the population. While I am thankful to live in New York, where more people take at least some interest in health, I still don’t often find the majority of a group sharing my affinity for whole, clean eating.

Though I can’t add much to conversations about Keebler cookies and Subway, I do have my preferences in the world of whole foods. I consider myself open to flavors new and old at all times, but throughout that exploratory process, I’ve inevitably come up with a few that didn’t delight my tastebuds.

There are some foods that are so popular, it feels a sin not to enjoy them. But I am who I am, and so I’ll confess:

keep these far away from each other, please.

I hate the pairing of chocolate and peanut butter. Of course, I love both separately, but I can’t understand why anyone would ruin two wonderful things by placing them together. Enlighten me, someone?

like love: almond butter.

On a similar note, peanut butter isn’t my favorite nut butter. I enjoy it immensely, but given the choice between PB and almond, cashew, pecan, Brazil nut, or coconut butter? No contest; peanut butter always loses out.

like: baked sweet potato, all on its own.

Sweet potato fries. I used to love French fries. Seriously, in high school, I ate them for lunch at least three days a week [sorry, Mom]. I stopped eating them after college. Then I was afraid to eat them. And then, I finally ate one, and I ate another, and I discovered I actually don’t like them at all. Funny how that happens. Still, I figured sweet potato fries would be my thing – but every time I try them, I wish I were simply eating a plain sweet potato. I suppose I’m a purist.

like: Thanksgiving vegetables.

Thanksgiving turkey baffles me. Aside from my issues with eating a hormone-infused, factory-farmed turkey, I think the meat is one of the most bland foods in existence. On a holiday that revolves around food, it seems odd that the center of the meal would be so mundane. I played up my vegetarian Thanksgiving this year, but it occurred to me that I’ve actually always been vegetarian on this holiday, because turkey has always been on my dislike list.

like: ice cream from a local, independent shop. sprinkles: necessary.

I don’t understand the fro-yo obsession. I am really really healthy, and when I want a frozen treat, it’s not for my health. I’d like my real ice cream cone with 30 grams of fat and chocolate sprinkles for extra unnecessary sugar, please.

like: crackers and crudites. hold the chips.

Then there are chips. I love crackers; in fact, I’m adding crackers to my grocery list right now [although I have bookmarked two excellent-sounding recipes]. But I just don’t get the addiction to chips. I’ve even once tried the “healthy” kind – still not for me.

like love it all.

Produce and I get along pretty well, obviously [that's an understatement]. I am a bit iffy on mustard and collard greens, though, and I definitely can’t stand cantaloupe.

So, I’ve fessed up. Tell me, what are your dislikes? Any popular foods you just can’t understand?

keeping it classic, and rosy latkes.

leslie — Thu, 17 Dec 2009 15:08:54 +0000

Chanukkah is well underway, and last night, I finally got to celebrating with a plate of latkes. My sister visited our mom last weekend, and it had been promised that leftover latkes would be brought back to the city for me. Sadly, that didn’t happen [she did come home bearing a two-pound bag of oats though, so I suppose all can be forgiven].

So, a latke feast was left up to me. I chatted with my mom to get down the basics of her traditional recipe [advice: use a lot of onion], and then I Googled a bit for additional tips.

My searches led me to recipes that ranged from four ingredients to fifteen. I found people concerned for my health, who suggested baking in place of frying. I stumbled upon vegan substitutions, like flax eggs in place of real ones.

I considered my options.

Fifteen ingredients? That doesn’t really match my simple food philosophy.

Baked latkes? Um, the whole point is to use the oil associated with the Chanukkah miracle. Who am I to fight with the Torah?

A flax egg? Well, I eat flax in my oats every morning, but most of the time, I only eat eggs at brunch. Eggs [yolks included, people] are good for you, so I might as well use one.

In the end, I decided that tradition exists for a reason. I eat latkes once a year. Altering the preparation would be akin to using fat free cheese in my mom’s blintzes; in other words: pure blasphemy. We don’t want that on a religious holiday.

sweet potato and beet latkes [makes about 10]

1 c sweet potato, shredded
1 c beets, shredded
1/2 c onion, chopped
1 egg
2 T whole wheat flour
evoo

Beat egg and mix with sweet potato, beets, onion, and flour. Combine well [don't be afraid to mix with your hands]. Heat oil in frying pan over medium heat. Scoop about 1/4 c of the mixture onto pan. Fry 3-5 minutes per side. [If it falls apart when you try to flip it, then it isn't ready to be flipped yet]. Serve immediately, topped with Greek yogurt or sour cream.

Ok, so these aren’t your grandmother’s potato latkes. There are a couple healthier inclusions: whole wheat flour, pan frying as opposed to deep frying. I used Greek yogurt instead of sour cream because it tastes the same, is delicious and healthy, and I always have some in my refrigerator.

I was struck with a craving for fish last night, so I went with it and pulled a piece of salmon out of the freezer to have alongside. Someday, I would love to be able to afford fresh fish on the same day I want to eat it. In the meantime, I’m thankful for my mom’s freezer gifts.

I know I say this all the time, but I really loved this meal. If I didn’t love oatmeal so much, I might have eaten the leftover latkes for breakfast. But I suppose lunchtime will do.

How do you feel about altering traditional holiday recipes? Do you keep them classic?

kitchen magic.

leslie — Tue, 24 Nov 2009 15:51:26 +0000

New GoBackpacking post!

I made something yummy last night.

It was one of those perfect culinary evenings. The idea popped into my head last week, when I was filling out Brooke‘s survey, and the produce required basically made up the only items on my grocery list this week, as I head to Connecticut tomorrow.

The timing of everything was perfect. I chopped the last piece of squash just as the curry finished toasting. The oven buzzer rang just as I loaded the final plate into the dishwasher. Even though I was snacking on roasted cauliflower as I cooked [what, normal people don't do that?], my stomach began to growl just as I was stirring in the finishing touch of kale.

It was simple, relaxing kitchen magic: the ideal way to unwind on a Monday evening.

autumn coconut cashew curry

2 T coconut oil
2 c brussels sprouts, quartered
2 c almond milk
1/4 c cashews
2 T dried, unsweetened coconut
1/2 c onion, chopped
1 clove garlic, minced
2 t curry powder
1 c chickpeas
1 c winter squash, cut into 1″ cubes
1 c sweet potatoes, cut into 1″ cubes
6 c kale*
salt and pepper

*not really a necessary component – I just add greens to everything.

Preheat oven to 400. Toss brussels sprouts in coconut oil; roast for 20 minutes.

In blender or food processor, blend cashews and coconut until paste forms. Add almond milk; blend until well combined.

In medium pot, sauté onion until browned. Add garlic, sauté 30 seconds. Add curry, sauté another 30 seconds to toast. Add chickpeas, squash, sweet potatoes, and almond milk mixture. Bring to a boil; lower heat and simmer, covered, 15-20 minutes. Add brussels sprouts; simmer about 10 minutes. Add kale; when bright green and wilted, remove from heat, stir in salt and pepper to taste, and serve.

Oh, deliciousness. I wish it had photographed a bit better, but there is a nice amount of sauce at the bottom, which is extra wonderful.

I know most people aren’t feeling the urge to cook right now, with elaborate menus in their Thursday futures. But as traditional Thanksgiving food [save for pumpkin pie] ranks rather low on my list of likes [more on that later], I’m happy to get some good home-cooking in before heading out of town.

What is your idea of kitchen magic?

bursting with flavor.

leslie — Wed, 28 Oct 2009 00:42:19 +0000

A couple weeks ago, my mom and I were chatting about recipes, which isn’t particularly out of the ordinary. She showed me one she had recently clipped from a magazine at her hair salon – dedicated chefs will find inspiration in the most unlikely places.

I was immediately struck with the need to make it as soon as I read the title, and my mom dropped me at the train station with half her bag of dried figs(a key ingredient) that very day. I was faced, however, with two problems: the dish required a slow cooker, which I have yet to acquire (and have no room to store), and it starred chicken, which I will only eat organic and didn’t want to spend the money on.

But those were easy problems for a failing recipe-follower to solve. I veganized the recipe and simmered it on the stove, and it turned out so wonderfully that I went back for seconds in lieu of dessert. A rare occurrence.

chickpea-fig tagine (adapted from Relish magazine)

2 c cooked chickpeas
1.5 T evoo
2 t ground cumin
1 t coriander
1/2 t turmeric
1/4 t ground ginger
1/4 t cayenne pepper
1/4 t black pepper
1/2 t sea salt
2 cloves garlic, minced
1 large sweet onion, chopped
2 small sweet potatoes, scrubbed and chopped into 1/2″ cubes
8 dried figs, stems removed and cut into quarters*
3 c low sodium vegetable broth
zest and juice of one orange
1 T agave
8 oz kale, coarsely chopped

*I used Turkish smyrna figs, which are a larger variety. If using smaller figs, use about 12 and chop in half.

1) Heat oil over medium heat in large pot. Add onion, sauté until soft and browned. Add garlic, sauté 30 seconds; add spices, sauté until fragrant, about 30 seconds. Add chickpeas, toss to coat. Add vegetable broth, figs, sweet potato, orange zest and juice, and agave. Scrape bottom of pot to remove browned bits.

2) Bring to a boil. Lower heat and simmer covered, one hour.

3) Add kale; cover pot and simmer 10 more minutes, until kale has turned bright green and wilted. Stir in kale. Serve warm.

This was so delicious. Time consuming? Yes. Worth it? Oh my god. There is so much flavor in this dish; it is one of those where you just have to savor each bite, because every spoonful has so much complexity in taste.

I cannot wait to eat the leftovers. Good eye, Mom.

Does a family member pass recipe inspiration on to you?

sweet potato guacamole.

leslie — Fri, 02 Oct 2009 00:06:41 +0000

I’ve loved reading the comments on my last post! Such great perspectives – keep them coming!

So, my obsession with avocados is not a new development for this blog. They’re definitely one of my top five favorite foods, and it is rare that I go a day without incorporating one into a meal.

With autumn fully upon us - I had to wear both boots and a jacket today! – my root vegetable cravings are rising to level with my avocado adoration. Tonight I needed a creative way to satisfy my yen for both.

sweet potato guacamole (makes about 2 cups)

1 avocado
1 small sweet potato, steamed
1/2 c black beans
1/2 c corn kernels
1 T chili powder (less if you don’t love spice)
pinch cayenne
salt and pepper to taste

In food processor or high speed blender, mix avocado and sweet potato (feel free to leave the potato skin on – I always do). Remove from blender; stir in remaining ingredients.

Alongside some steamed kale – I went out for lunch today, and my salad was very skimpy on the greens.

Sweet potato and avocado is a combination I discovered and fell for long ago, so I was confident this wouldn’t disappoint. I was right!

What’s an unlikely food combination you’ve tried and loved?

the packaging.

leslie — Mon, 14 Sep 2009 16:40:42 +0000

In the winter of 1988, my family and I were staying with close friends over New Year’s. Late one morning, after we had all exchanged Chanukkah presents, shredded remnants of wrapping paper cascaded over the living room floor. Leaving my dolls and gifts to the side, I began to collect every scrap, creating my own game, unable to allow the colored pieces to go to waste.

Many times, I think the packaging can be just as exciting as the contents inside. It holds true whether the subject be a gift or a meal; the casing can be just as much a treat.

Cranberry bean shells: possibly more gorgeous than the beans themselves.

Sweet potato: baked or mashed, the skin always stays on.

Tea boxes display my evening drink in the prettiest way.

Almost empty almond butter jar: encases a blue, oat-y breakfast.

Fibrous, fuzzy exteriors of kiwi and peach.

Detail of my favorite winter coat: key to a cool weather wardrobe.

Wraps in many forms: cucumber rolls, swiss chard wrap, ezekiel wrap.

Do you prefer the packaging or the goodies inside?

stewing.

leslie — Sun, 13 Sep 2009 14:51:54 +0000

The gloomy weather we’ve had the past few days really put me in the mood to cook. I was briefly warmed by adrenaline on Friday night, witnessing Derek Jeter make baseball history in person (baseball fans, anyone?). Though the elation throughout the stadium was certainly electric, the high did eventually pass, and the two hour rain delay, raw air, and swirling mist set a permanent chill in me. I was in desperate need of some real cooking: standing over the countertop chopping and peeling, stirring a pot on the stove, breathing in the heat and aroma as flavor builds.

Good thing the vibe hit me – I bought some beautiful fresh cranberry beans earlier in the week, and the process of deshelling, while somewhat therapeutic, was a little tedious. I didn’t mind though – they were just so pretty to look at.

Once the beautiful beans were out of their shells, I wanted to whip together something warm and filling. I needed that from the inside, since the weather outdoors wasn’t much help.

curried sweet potato, eggplant, and cranberry bean stew (serves 2)

1 c fresh cranberry beans, shelled
~ half medium eggplant, cut into 1/2″ cubes
1 large sweet potato, steamed and mashed
2 c vegetable broth
4 c Swiss chard, coarsely chopped
1 t curry powder
1/2 t coriander
1/2 t cumin
1/2 t garam masala
salt and pepper to taste
1/4 c cashews, for garnish

Preheat oven to 400. Roast eggplant for 15 minutes. Meanwhile, cover cranberry beans with water in medium pot; bring to boil and simmer, covered, 15-20 minutes, until cooked. Drain beans and set aside.

Add spices to pot over low heat, sauté about 30 seconds until fragrant. Add vegetable broth, mashed sweet poatotoes, roasted eggplant, beans, and chard. Stir and simmer 5-7 minutes, until chard has wilted. Remove from heat; add salt and pepper to taste. Garnish with cashews before serving.

This was exactly what I was craving: a steaming, veggie-heavy, one dish meal. Swiss chard becomes so sweet when it’s cooked; along with the sweet potato, it was a nice contrast to the roasted eggplant and savory spices. Mmm. Glad I have leftovers.

What do you make when you get the urge to spend time in the kitchen?

cleaning out the fridge.

leslie — Tue, 04 Aug 2009 00:23:01 +0000

In less than 36 hours (not that I’m counting), I’ll be heading up to Maine for 9 beautiful days of beachside vacationing. I’ll be driving straight from there to the summit, and since I’ll be spending tomorrow evening in Connecticut, I basically needed to empty my refrigerator today.

I used to despise leftovers. I suppose I wanted every meal to be as exciting as possible, and that meant never eating the same thing twice. Over time, however, I’ve learned to be a bit more creative with my leftovers, should I find some in my refrigerator. Sometimes a repeat meal can be even better than the original; on other occasions, a fresh idea can add a bit of a thrill to an old container in the back of the fridge.

Today was one of those days when I needed an inventive concept for my leftover cilantro pesto and pizza cheese. A friend of mine mentioned she was cooking up some stuffed peppers, and I just happened to have stolen a bright orange pepper from my mother yesterday. So, I roasted it up, stuffed some lentils inside, and topped each half with the remaining spreads.

On the plate alongside sweet potato and string beans.

I should probably go pack.

Do you enjoy your leftovers as is? Or do you use them to create something new?

piling on the layers.

leslie — Wed, 29 Jul 2009 00:20:06 +0000

When I look back at how I developed my sense of style, it all comes back to layering. I spent high school in a basic “uniform” consisting of jeans and various graphic t-shirts, and though I had ideas on how to expand my dull wardrobe, I didn’t yet possess the confidence to put those concepts into practice.

As my infatuation with fashion grew and my wallet somehow shrank, I became expert at assembling outfits based on layers, transforming three tops into a single one, then rearranging the same three the following day. It’s one of the ways I express myself creatively; I know my boundaries (the contents of my closet), and I work within them.

Layering works with food too. Take tonight’s dinner:

A bed of red chard, topped by steamed sweet potato (only because I didn’t want to turn on my oven), smushed avocado, and capped with a poached egg. The layer to complete the dish: a sprinkle of salt, pepper, and hot sauce. There was also some asparagus on the side because, well, why not?

Are you a fan of layering? Or do you keep your style less complex?