Heart-Shaped Pretzels & February Adventures: A Sweet Farewell to the Month of Love

Hey, hey, hey… what a month!

February comes to a close and what a doozy it was. For a short month, it was packed full. We had lots of guests, so entertaining included an airboat ride in the Everglades, several trips to the Yellow Green Market in Hollywood, FL, a tour of Miami's Wynwood Walls, a Polynesian night at Mai-Kai, and a day cruising around the Intracoastal Waterway on a water taxi tour of Fort Lauderdale with time to explore downtown Las Olas and the beach. Somehow in the midst of all that, we also managed to finished a 1000-piece Valentine’s puzzle, created a "Romantel" (a seasonally romantic mantel), signed up for a wine club membership, and practiced heart-shaped latte art daily with our new Breville Bambino espresso machine. I have no idea how we squeezed this all in. And to top it all off, I snuck in a quick interview with Bold Journey Magazine which you can read here if you missed it.

Speaking of heart shapes, how about these heart-shaped pretzels! I couldn't let February pass without trying these and they were most definitely the high of our Superbowl party. They had that perfect chewy soft pretzel texture with a touch of Valentine's spirit. Swoon… Obviously, they don’t have to be heart-shaped and in the future I’ll probably just cut little chunks of dough and skip the twisty shaping. The dough was surprisingly simple to make and with all the dough making that happens in this house, I kinda wonder why I waited so long to make them. Regardless of what shape you go for, just go for it cause they are fun and delicious!

Yields: 8 pretzels

Ingredients

For the Dough:

• 1 ½ cups (355ml) warm water (about 110°F/45°C)
• 1 packet (2 ¼ tsp) active dry yeast
• 1 tsp salt
• 1 tbsp granulated sugar
• 4 cups (500g) all-purpose flour (plus extra for dusting)
• 2 tbsp unsalted butter, melted

For the Baking Soda Bath:

• 10 cups water
• ⅔ cup baking soda

For Topping:

• 1 egg yolk + 1 tbsp water (for egg wash)
• Coarse salt, for sprinkling Instructions

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Activate the Yeast:

1. In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until frothy.

Make the Dough:

1. Add melted butter and salt to the yeast mixture.
2. Gradually stir in the flour, one cup at a time, until a dough forms.
3. Knead on a floured surface for about 5–7 minutes until smooth and slightly tacky.
4. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.

Preheat & Prepare Baking Soda Bath:

1. Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper.
2. In a large pot, bring 10 cups of water to a boil. Stir in baking soda.

Shape the Pretzels:

1. Punch down dough and divide into 8 pieces. Roll each piece into a 24-inch rope.
2. Shape into a heart by twisting the middle, curving the top shape, and then crossing the ends over each other, and pressing them together.

Boil the Pretzels:

1. Using a slotted spoon, dip each pretzel in the baking soda bath for 30 seconds.
2. Remove and place on prepared baking sheets.

Egg Wash & Bake:

1. Brush pretzels with egg wash and sprinkle with coarse salt.
2. Bake for 12–15 minutes until deep golden brown.
3. Cool & Serve

And that’s a wrap on February! I wish I could say things are slowing down in March but this is the start of all things spoon carving. My class at Morikami is already sold out so hopefully you got lucky and secured as spot. Speaking of luck, that’s the theme for March! We are leaning into green and gold and hopefully lots of luck. Lucky in what? I don’t know but more importantly, is a shamrock “Shamantel” in order?

Clementine and Walnut Tea Cake With Honey

It’s citrus season which means if you aren’t indulging in crates of those little Cuties, you are missing out! They are easy to peel and typically seedless making them the perfect snack when you’re craving a little something but trying to avoid sheer junk. I’ve been known to down them three or four at a time resulting in odd looks from others in the room. But that’s only until they get their hands on one and next thing you know, they too are deep diving into a citrus bender. Although, I’m not sure there’s such thing as a “citrus bender”. Fresh fruit is nature’s candy and I give myself a free pass when it comes to loading up. But, sometimes you want a more traditional bender. Something with a hint of “bad” diet so you can enjoy the feeling of indulgence. I personally don’t subscribe to any particular diet crazes but I still “get it”. Junk food is a guilty pleasure, the optimal word here being p l e a s u r e…

Aside from the artificial ingredients, it’s the guilt that’s gonna kill us. I heard somewhere that guilt is linked to chronic pain. I have no idea if that’s true, but my gut tells me it is. I developed a relationship with caregiver guilt while I was taking care of my parents and I know it’s something moms also experience when they need to step away from their children. We give ourselves permission to hurt with guilt, acknowledging our “less-thanness” without ever honoring the courage it takes to choose more.

I wish I could say that I’m done with guilt. It’s gotten much better now that my folks have both passed, and I can say that I feel relief and satisfaction from the choices I made along the way. Those choices have not been without consequences and everyday since, I am reminded that my current situation is the result of having CARED for my aging parents. I imagine how different things would be if I didn’t care. I imagine that version of myself would have more money, more success, more stability… But I also imagine that she would have some mental health issues around being a disappointment. I’m not sure I’d be able to look at her squarely in the mirror without shame. I can imagine that my not caring would have manifested into crippling guilt as when a life passes, you realize you can never go back. Amends for mistakes can no longer be shared with those that may have been on the receiving end, ultimately creating more work for you and your psyche. Do you see the problem here?

As we age, we start to lose things. We lose our health, our youthful good looks, and in cases of dementia, even our minds… In some instances maybe that’s not the worst thing. Depending on how we live, we might want to forget, as the anguish of regret becomes its own debilitating burden. Guilt is mental junk food and we need to stop feeding our minds with it! But what does that mean for guilty pleasure? Is there no room? Of course there is! The difference is we own it. We know our indulgent behaviors coax our pleasure receptors and feeling good IS our WHY. So why not? Choose pleasure and stay conscious of the guilt while remaining mindful that you have the c o u r a g e to chose yourself first!

The way I see it, the route to aging better is to care more about the care “giver”. The caregiver is the link between an ailing individual and their quality of life. Whether that means YOU or someone you’ve hired, invest in that person. Take care of that person so they may continue the selfless work they are doing. They are the ones keeping the person, the culture, and ultimately the system from deteriorating. They are the greatest representation of our civil society, filling the crack spaces of social services, many of which flounder in neglect.

Caregivers are destitute. They are working for pennies, if not for free! So good gawd, let them cake! Let’s help them eat some effing cake!!!! Let’s remind them that the village is here, fully intact, and they can rest without guilt because we are here too… sharing the burden because this is how situations get better. People care…

Close-up of all the caramelized citrus goodness…

Ingredients

• 1 1/2 cups flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tsp clementine zest
• 1/3 cup sugar
• 1/2 cup milk
• 1/8 cup heavy cream
• 3 round slices of clementine
• 1/8 cup juice from clementine
• 1 egg
• 1 tbsp olive oil
• 1/2 cup chopped walnuts
• 1 to 2 tsp of honey

Directions

1. Preheat the oven to 350 degrees.
2. Grease a bread pan and lay your clementine rings in the bottom
3. Take two bowls and in one add all the wet ingredients (except the honey) and in the other add the dry. Mix both separately then combine.
4. Carefully pour the batter into the bread pan (so as not to shift the rings) and bake for roughly 50 minutes until a toothpick inserted comes out clean.
5. When finished baking, carefully remove the bread and cool on a cooling rack.
6. Once cooled you can slice the dome that formed while baking, off the "top" and invert the loaf so it rests easily with the celementine rings on full display.
7. Then lightly drizzle the honey over the top allowing it to absorb into the cake before cutting into slices.

December 2020: Honey Bread Recipe

Hey Full Moon Bakers!

The year is just about over and we are closing out 2020 on a full moon! Something about that seems about right given all that’s happened this year. It’s been a rough one but as it comes to a close I think we are overdue for a touch of sweetness. Lets keep it simple with this Honey Bread Recipe. It’s a two-day process that includes an overnight rise that bakes-up into a loaf that is soft and on the inside with a crunchy outer crust. I know you are exhausted which is why you shouldn’t be afraid of this two-day baking process. As strange as it may sound, the “two-day” is the lazy way! I’m a lazy baker and can’t be bothered to supervise dough. This recipe allows we to through it together with minimal effort and come back to it when I’m in the mood.

Ingredients

• 3 cups flour
• 1 tsp salt
• 1/4 tsp active dry yeast
• 1 1/4 cup warm water
• 1/4 honey

Directions

Day 1:

1. In a large bowl mix the flour, salt, and yeast.
2. In a large measuring glass (or bowl), combine the warm water and the honey and stir to combine so that the honey is well blended.
3. Pour the liquid into the flour bowl.
4. Combine, incorporating the wet and dry ingredients until a sticky dough ball forms. It doesn't need to be perfect but you want most the dry ingredients integrated so there's no flour left sitting in the bowl.
5. Cover and let rest for 6-10 hours, untl the dough has become pillowy and doubled in size.

Day 2

1. Uncover the dough and with a wet hand, gently scoop around the edges, lifting from the sides and folding the dough onto itself. (watch video here). This will release the dough from the edges.
2. On a lightly floured surface, plop your dough out and gently stretch it out on the counter.
3. Using the criss cross technique (watch my video here), gently shape your dough being careful not to degas the air bubbles.
4. Place the shaped dough on a piece of parchment paper and place into a bowl or pie pan to rest for an hour, covered.
5. Put a dutch oven with the lid in the oven and preheat to 450 degrees F.
6. When the oven is ready and the dough has rested, remove the cover and score the top of the dough.
7. Carefully remove the dutch oven and transfer the parchment paper with the dough into the dutch oven, cover with the lid and return it to the oven and bake for 30 minutes.
8. After 30 minutes, remove the lid and bake for another 15 minutes at 415 degrees F.
9. Then remove the dutch oven and carefully transfer the bread to a wire rack and let cool.

Freshly baked Honey Bread.

So long 2020! You won’t be missed!

Holiday Dinner For One

A good number of folks are celebrating the holidays alone this year as Covid-19 asks that we remain vigilant about social distancing. That means no big holiday dinners with lots of family members and that extra table leaf. Speaking as a former caregiver, I can tell you that I know about lonesome holidays. Never were they the Hallmark fantasy events, projected on TVs across America. Instead they were more likely a meal of one because my dad was a Scrooge and never one to partake in anything other than his beloved peanut butter and jelly. I’d go to great lengths to bring the holiday vibe into our home only to feel defeated by his disinterest. Over the years, this pattern became predicable and I realized that any effort to make things festive was personal. I was the one that wanted to live out the “most wonderful time of year” while my dad and his dementia could care less. In his eyes, the effort was a hassle but for me, engaging with the holiday spirit offered a sense of “normalcy”.

This year has been anything but normal which is why I’m sharing this recipe with you. You might find yourself alone be it as a caregiver or just Covid complainant. But don’t let that stand in the way from feeling celebratory. This one pan chicken dinner, roasted with avocados, and tossed with spinach and whole grains is nothing short of festive. Add the pomegranate-lime vinaigrette and the whole dish is covered in holiday bling! Skip the turkey and the endless sides and opt instead for simplicity. It’s been a tough year so what better gift can you give yourself than less stress?

Ingredients:

• 2 chicken breast
• 2 avocados, cut in half with the pitts removed
• 1 bag of baby spinach
• 1 large pomegranate
• 1 tsp crushed red pepper
• 6 tbsp olive oil + more for the chicken.
• 2 limes,juiced
• 1/3 cup chopped mint leaves
• 1 cup whole grain like brown rice, quinoa, barley or combo.
• Salt & pepper to taste

Directions:

1. Make the grains according to the instructions on the packaging.
2. Preheat your oven to 400F degrees.
3. In a roasting pan, add the chicken breasts and the halved avocados cut side up.
4. Drizzle with a bit of olive oil and sprinkle the crushed red pepper on top.
5. Toss it slighlty so the chicken and avocados are coated, and then sprinkle a bit of salt and pepper on top.
6. Place the pan in the oven and cook for 25 minutes or until the chicken is cooked through.
7. While the chicken is cooking, prepare the vinaigrette by combining the olive oil, lime juice, pomegranate seeds,and mint adding a touch of salt and pepper to taste.
8. When the chicken is finished cooking, transfer the breasts and avocados to a plate temporarily.
9. Add the cookend grain to the pan with handfuls of the spinach, mixing in half of the pomegranate-lime vinaigrette.
10. Stir it around in the pan combining all the juices adding more spinach as it wilts from the heat until you have your desired grains to greens ration. I used about 3/4 of the bag of spinach.
11. Slice the chicken and avocado and return them both to the pan.
12. Drizzle the remaining vinaigrette across the top and serve it straight from the pan.

The good news is you’ll most definitely have some leftovers so its kinda like the gift that keeps on giving. And if you need a festive dessert for the occasion try the Skillet Baked Pear Custard from a few posts back. ‘Tis the season!

Garam Masala Split Pea Soup

Growing-up I remember my mom would always make split pea soup with the leftover holiday ham. She wasn’t much of a cook but she had a knack for the crock pot and I have vivid memories of a questionable pot of mush simmering away in the kitchen. As a kid, the words “split pea” didn’t exactly appeal to me and yet the inviting smell always made me curious. I had tepid interest at the time but the adult me now recognizes the value of a house that smells good. I’ve been known to “burp” the oven just for feedback on smells. I want the house to smell good! It puts the home in homey.

There is an expression that we “eat with our eyes” (not sure that’s the case for kids and pea soup) but the nose most definitely has it’s place in the culinary world. Grown-up me has made a grown-up version of split pea soup by adding an Indian flair with a drizzle of garam masala brown butter. Kids might still turn their noses up but the adults in the room might be grateful for a fresh riff on an old favorite. This Garam Masala Split Pea Soup recipe is great for warming cold seniors and their caregivers. An adventurous child might enjoy it too but honestly, why is everything about the kids? They want to leave the house without a jacket when there’s snow on the ground. I mean seriously, what do they know? Make a pot of this soup to help survive the frigid months of winter. After a certain age, one can recognize the value of feeling warm and cozy, especially when served up as a bowl of delicious!

Ingredients:

• 2 tbsp oil
• 1 chopped onion
• 4 chopped garlic cloves
• 1/2 tsp crushed red chili pepper
• 5 cups chicken or vegetable stock or broth
• 1 1/2 cups of split green peas
• 1/2 cup coconut milk
• 1/4 tsp salt
• 3 tbsp butter
• 1 tbsp garam masala
• chopped chives for garnishing

Directions:

1. In a large pot, saute the onion in the oil for a few minutes until the onions soften.
2. Next, add the garlic and the crushed red pepper and stir until it becomes fragrant.
3. Then stir in the stock/broth and the split green peas.
4. Simmer covered for about 45 minutes or until the peas are soft and cooked through.
5. While the soup is simmering, melt the butter allowing it to foam and begin to brown.
6. When the butter has turned golden in color, stir in the garam masala and saute for 30ish more seconds letting the spices become fragrant. Then remove from heat.
7. When the soup has finished simmering, remove it from heat and stir in the coconut milk and and salt.
8. Carefully pulse or puree the soup using an emersion blender (or stand-up blender)to desired consistancy.
9. Serve it in bowls with a garnish of chopped chives and a drizzle of brown garam masala butter.

Stay warm friends!

Skillet Baked Pear Custard

If you’ve had enough of all things pumpkin, move on to pears. They are a fall season fruit so why not soak up the last of them while you can with the easiest dessert ever! The pears cook into soft slices of fruit cradled by the warm custard making this a senior friend dessert for elder loved ones. Whip-up this Baked Pear Custard for a low maintenance treat this holiday season that will keep all parties happy. This recipe is seriously simple. Peel and slice the pears and process everything else in the blender. Quickly assemble it and your done!

Ingredients:

• 3 pears, peeled, cored and sliced about 1/4 inch thick
• 3 eggs
• 1/4 cup melted butter
• 3/4 cup milk
• 1/3 cup flour
• 1/3 cup sugar
• 1 tsp almond extract
• 1 tsp vanilla extract
• 1/4 tsp salt
• Powdered sugar for dusting

Directions

1. Preheat the oven to 350F degrees.
2. Oil an 8 inch cast iron skillet or pie pan.
3. Circularly arrange the pear sliced in the pan, slightly overlapping them as necessary.
4. Place the rest of the ingredients in a blender and process until smooth.
5. Pour the liquid mixture over the pears and and give the it a slight tap on the couter to evenly distrute the batter across the skillet.
6. Bake for 40ish minutes until the top is golden brown and the custard is firm thoughout.
7. After baking, carefully remove the skillet from the oven and dust the custard with powdered sugar.

This custard won’t last long. It’s that good!

If you aren’t worried about dysphagia or sensitive teeth, I’d consider jazzing this custard up with a sprinkling of pomegranate seeds and a few chopped almonds when it’s done baking. The jewel colored seeds really gives the pear custard a wow factor if you’re trying to make an impression. Or, just keep it simple cause it’s still plenty good! Enjoy!

November 2020: Honey Nut Date Rolls

My life after caregiving tales will continue as it’s only the end of November and I’ll be at sea until mid January. But fear not Full Moon Bakers! I have a club recipe for you to make this month that will compliment the upcoming holiday vibe. These Honey Nut Date Rolls provide that special hint of festive, bringing good spirits to everyone that gets a taste. They also offer you, the baker, a bit of a challenge by folding in ingredients into dough that’s already prepped. The significance of this step can’t be understated because the technique can elevate your baking for years to come. You can take the exact same recipe and substitute the dates and walnuts for other dried fruit, nuts, cheese, seeds, etc. It’s more of a formula than a recipe so feel free to experiment!

Ingredients

• 3 cups flour
• 1 1/2 tsp salt
• 1/4 tsp active dry yeast
• 1 1/2 cups warm water
• 2 TBSP honey
• 1/2 cup pitted, chopped dates
• 1/2 cup chopped walnuts

Directions

Day 1 Prep:

1. Place the flour in a large bowl with the salt and the yeast
2. Next, combine the water and the honey together and then pour it into the bowl with the flour mixture.
3. Mix the ingredients together until a stick dough ball forms.
4. Cover and let rest for 8 hours or overnight.

Day 2 Prep:

1. After the dough has risen, place the chopped dates and walnuts on top.
2. With a wet hand, gently reach along the sides of the bowl and lift and fold the dough over the top, beginning to cover the dates and nuts with the dough.
3. Turn the bowl a quarter turn and reach in again loosening the dough from the bowl edges and bringing up over the the nuts and dates.
4. Do this two or three more times until the dough has been loosened from the bowl on all side and the dates and nuts are enclosed.
5. Then, dump the dough out onto a floured surface.
6. Gently begin to knead the dough adding more flour as necessary to keep it from sticking to your hands and counter.
7. Continue to knead the dough helping distribute the dates and nuts thoughout, being careful not to over work them out of the dough.
8. After kneading, cut the dough into 10 to 12 pieces and carefully shape them into little round balls.
9. Place each dough ball in a pie pan that's covered with parchment paper and cover the top with plastic wrap.

Bake:

1. Preheat a dutch oven in the oven to 450F degrees.
2. When the oven reaches temperature, carefully remove the dutch oven and place the parchment paper with the rolls inside.
3. Cover with the lid and return the dutch oven to the oven and bake for 20 minutes.
4. After 20 minutes, remove the lid, lower the temperature to 415F degrees and continue baking for another 10 minutes.
5. After baking, carefully remove the rolls from the dutch oven and let cool on a wire rack.
6. While the rolls are still hot, brush the tops with butter or honey butter* (see tip below)and let it melt into the crust.

Fresh baked and buttered Honey Nut Date Rolls.

*Tip: These rolls are exceptionally good with the addition of honey butter. You can easily make some by mixing 2 TBSP of butter with 1 TSP of honey. Warm slightly it in the microwave or on the stove top, mix it together, and then brush the tops of you warm rolls and enjoy. Yum, yum, yum

Honey Nut Chocolate Fudge Bars

Snack’s up! This is what I say every day, twice a day, when I am at sea. My post-caregiving life has me back out to sea cooking for sailors rather than seniors and as a chef who has now cooked for both demographics, I never would’ve thought “snack” would be such a big part of adult life? Seniors are notorious for having a sweet tooth, and well sailors? They are just starving individuals, weathered by the elements and craving an energy boost.

After crew members have been standing watch in the blazing sun for hours on end, it’s no surprise they are obsessed with snack. The thing with snacks though is they’re strategically timed between meals to give the “on” Watch some energy, helping to keep them alert until they turn over their shift. That shakes out to three snacks a day: morning, afternoon, and midnight snack which is affectionately called “mid-rats”. I know that sounds like a LOT of snacks and on occasion it can feel that way from the galley’s perspective but generally speaking, a snack is just a snack. It’s not a meal and not something you would intend to get full on. It’s just a little something to tide a sailor over until the meal bell rings. I like to approach the three snacks as follows:

1. Something fresh

2. Something savory

3. Something sweet

Typically I stick with the fresh item in the mornings which is often sliced fruit or something of the sort. The afternoon snack might be a savory cheese board or chips and salsa, fresh bread rolls, etc. The sweet item is often the midnight snack. Whereas morning and afternoon snack I deliver I deck, midnight snack is organized in containers for each Watch, allowing the crew to fetch theirs when they need it. Watch rotations occur during the night so having something accessible is key. Often times that’s in the form of baked goods like cookies, brownies, muffins, rolls, etc. As the steward/cook, I get to decide what that looks like and have discovered a few favorites along the way. These Honey Nut Chocolate Fudge Bars are always a hit so I thought I would share the recipe with you!

First I should say that these definitely fall into the sweet category but these would be an afternoon snack and not something I prepare for mid-rats. That’s because they are made with coconut oil and are best stored in the fridge to keep from getting melty. This should be no problem for all you home cooks. If your household doesn’t eat them all immediately, just keep them in an air tight container taking one out when you need a chocolate fix. Here’s the recipe:

Ingredients:

• 2 oz chocolate chips
• 1/2 cup cashews or almonds
• 1/3 cup cocoa powder + more for dusting the top
• 1/3 cup honey + 1 tbsp
• 1/4 cup coconut oil
• 1 tsp vanilla
• 1/2 cup rice crispies
• pinch of salt

Directions

1. Line a bread pan with parchment paper and then top it with the chocolate chips.
2. In a food processor combine the cocoa powder and nuts, and pulse to combine until you have a course sand like consistancy.
3. In a medium sized pot, heat the honey and oil until it gently boils.
4. Remove from heat and add the vanilla and mix.
5. Add the nut mixture along with the rice crispies and stir in the pot to combine.
6. Gently pour the mixture into the bread pan over the chocolate chips.
7. Let cool for an hour in the fridge and the remove and dust the top with cocoa powder.
8. Remove the parchment from the pan and cut the block of chocolate into bars.
9. Serve immediately or store in an air tight container in the fridge.

Enjoy mates!

*If you wanted to make these for seniors rather than sailors I would pay attention to the nuts. As I mention in the recipe, you can pulse them until you have a sand like consistency. In the ones I created above, I left the nuts a little chunky. Seniors with sensitive teeth might prefer the nuts ground more so really pulse them in the food processor. You don’t want to pulse the mix into a paste but elderly individuals might prefer a little less nut texture than than the the bars photographed above.

Grilled Eggplant Ramen Bowl

Eggplant and I have a sorted history. I’ve wanted to like it for ages, knowing full well it’s a food rich in nasunin, an antioxidant found in the purple skin that supports brain health. I need all of the nasunin I can get considering both my parents suffered from Alzheimer’s and dementia and yet I’ve struggled to fully embrace the glory that is eggplant. I’ve repeatedly made it with disappointing results but over the last year I’ve explored this vegetable and finally feel we have made peace. After trying a ton of different recipes, grilling it is my new go-to. I kinda like how floppy it gets in some places and crisp in others. Something about the texture makes it right for snacking and any leftovers I can easily be throw into a quick ramen bowl on those days when I’m feeling lazy.

Ingredients

• 1 tbsp fermented black bean paste
• 1 tbsp sesame or olive oil
• 1/2 a lime, juiced
• 1/4 tsp powdered ginger
• 1 tsp chili garlic sauce
• 1 tsp honey
• sesame seeds and scallions for garnishing.

Directions

1. Slice eggplant 1/2 inch thick and lay out on a baking sheet.
2. Sprinkle liberally with salt and let rest for 15 minutes.
3. Flip the eggplant slices over, lightly salt the other sides and let rest for 15 more minutes. This will help draw out the moisture and cook more evenly.
4. Start heating the grill and begin making the marinade by mixing the above ingredients in a bowl or small jar.
5. Shake or stir vigorously to thoroughly combine.
6. With a paper towel, blot the mosture from the sliced eggplant.
7. Brush one side of the eggplant with the marinade and then lay the brushed slices face down on the grill.
8. Brush marinade on the other sides so that both have been sauced.
9. Grill for 4ish minutes and then flip,reapplying any leftover marinade.
10. Flip again, brushing on more marinade as the slices grill.
11. Continue this technique until the eggplant is cooked through and then remove to a platter and top with sesame seeds and scallions.

For Ramen Bowl

1. Make noodles according to package instructions.
2. Add sliced snap peas, a soft boiled egg, and a few pieces of the grilled eggplant.
3. Top with fresh cilantro and a spoonful of chili oil with black beans to finish things off.

That’s it. Simple but delicious. Enjoy!

Oct/Nov 2020: Soft Sandwich Bread Recipe

You know that expression, “too little, too late"? That’s how I’m feeling about this Soft Sandwich Bread Recipe…

Over the five years I was the caregiver to my father, all he wanted to eat was peanut butter and jelly. As a chef, you can imagine that was frustrating for me. I would make him these beautiful and nutritious meals and he would scoff at them, preferring his childhood favorite. The baker in me set out to add wholesomeness with homemade artisan bread, but even that fell short to his liking. The crust was too tough, or the crumb too dry… Each and every attempt to share love through a home cooked meal felt like failure and I eventually gave-up. I should have known that preparing senior meals was going to be harder than expected. I was out for creativity. He wanted soft, store bought bread slathered in traditional grape jelly with your standard hydrogenated peanut butter. It was his favorite. Who am I to argue with a man in his 80’s suffering from dementia? PS- You don’t argue with a person afflicted with dementia or Alzheimer’s. As a caregiver, you quickly learn to pick your battles, and fighting over food was not going to be one of mine.

There is another expression though. “It’s better late than never” and I guess you could say, Soft Sandwich Bread has arrived! It comes a year and a half to late for my dad but hopefully it’s right on time for you and your loved ones. As much as I love a crunchy-chewy crust, seniors with sensitive teeth might not share the love. So, in honor of my dad’s favorite meal, I’ve figured out this Soft Sandwich Bread Recipe.

This bread recipe produces a soft crumb and crust which makes it perfect for sandwiches.

Ingredients

• 2 1/2 cups flour
• 1 tsp salt
• 1 1/4 cup warm water (seperated)
• 1 tbsp melted butter
• 1 tbsp molasses
• 1 tbsp honey
• 1 tsp brown sugar
• 1/4 tsp active dry yeast

Directions

Day 1:

1. In a large bowl mix the flour and the salt.
2. In a large measuring glass (or bowl), combine 1 cup of the warm water, melted butter, molasses, honey, and brown sugar and stir to combine. Add the rest of the water until you have 1 and 1/4 cup of the liquid mixture.
3. Add the yeast and let "bloom" for 10ish minutes.
4. Give the liquid mixture a stir and then pour into into the flour bowl.
5. Combine, incorporating the wet and dry ingredients until a sticky dough ball forms. It doesn't need to be perfect but you want most the dry ingredients integrated so there's no flour left sitting in the bowl.
6. Cover and let rest for 6-10 hours, and the dough has become pillowy and doubled in size.

Day 2

1. Uncover the dough and with a wet hand, gently scoop around the edges, lifting from the sides and folding the dough onto itself. This will release the dough from the edges.
2. On a lightly floured surface, plop your dough out and gently stretch it out on the counter.
3. Using the criss cross technique (watch my video here), gently shape your dough being careful not to degas the air bubbles.
4. Place the shaped dough on a piece of parchment paper and place into a bowl or pie pan to rest for an hour, covered.
5. Put a dutch oven with the lid in the oven and preheat to 450 degrees F.
6. When the oven is ready and the dough has rested, remove the cover and score the top of the dough.
7. Carefully remove the dutch oven and transfer the parchment paper with the dough into the dutch oven, cover with the lid and return it to the oven and bake for 30 minutes.
8. After 30 minutes, remove the lid and bake for another 15 minutes at 415 degrees F.
9. Then remove the dutch oven and carefully transfer the bread to a wire rack and let cool.

The best Soft Sandwich Bread Recipe ever!

I hope you love this sandwich bread recipe as much as I do. Report back you thoughts. I know kids and seniors alike both love soft bread so give it a try and let me know what you think. Sending love and lots of good sandwiches!

Spicy Tomato Vinaigrette Recipe

Where are all the spicy salad dressings?!

I can’t believe I have to even ask this question but seriously, how is this not already a thing? The shelves at grocery stores are stocked with duplicate versions of the same old same… Caesar, Italian, Blue Cheese, Ranch, Balsamic, etc… Just kidding! There’s no “et cetera” because that pretty much covers it. There is very little creativity in the dressing and vinaigrette departments and it high time that changes. My taste buds crave something new and exciting to keep my daily salads from becoming sad salads. Salad life needs to be kept interesting for me or they fade from my diet and get replaced by some garbage food, offering all the thrills without any nutrition. Funky Fusion anyone? The best potato chip flavor ever! This is not up for debate…;)

What is up for debate however is hot sauce. So many opinions as people stand by their trusted favorites but as a life long lover of hot sauce, I’m game for all of them. Low on my list however is Tabasco. I know that’s going to bring out the haters but come at me! I’m not saying it’s a bad hot sauce. It’s just when it comes to complexity, Tabasco as a “sauce” is single noted. VINEGAR. The application of it as a hot sauce leaves me feeling like I’m just splashing my food with spicy wetness so it’s not my go-to. However, that’s up until I made the realization that Tabasco is an ingredient, not a condiment. It something you mix into other things, not a stand alone gal. Please note that I am referring to their original hot sauce, not the assorted varieties which do have a place in my heart. God know I love that green one!

Anyway, if you do want to throw down about hot sauces (or make potato chip suggestions) put them in the comments and we can get rowdy with opinions. In the mean time, make yourself this Spicy Tomato Vinaigrette. It’s a fresh kick for boring salads and an even better topping for vegetables. My favorite application of it thus far is sauteing peppers, onions, and mushrooms in it and throwing the whole mess of it over crispy fried eggs and greens. It picks up the picks up the zing factor and I suspect would make a great marinade for some seared tofu or meats. It also would make a great basting agents for the grill.

Enjoy!

Ingredients

• 2 medium red tomatoes
• 2 1/2 TBSP red wine vinegar
• 1 tsp tabasco (or other prefered hot sauce)
• 1/4 cup olive oil
• 1 tsp salt
• 1/4 tsp dried tarrogon
• 1/8 tsp black pepper

Directions

1. Roughly chop the tomatoes and place in a food processor.
2. Pulse tomatoes until pureed.
3. Place a fine mesh strainer over a bowl and pour in the pureed tomatoes.
4. Using a wooden spoon or rubber spatula, press the solids into the strainer helping to extract all the juices. (Roughly 1/2 cup.)
5. Discard the solids.
6. Add the other ingredients to the bowl and whisk.
7. Transfer to a bottle or jar and store in the fridge.

*Makes about 1 cup.

Indian Summer Salad Recipe with Sage Roasted Butternut Squash and Cherry Tomatoes

Sending you all warm vibes with this Indian Summer Salad Recipe that’s loaded with sage roasted butternut squash and catering to the arrival of Fall, but not without first waving good bye to the last of Summer’s vine ripened cherry or grape tomatoes. It’s the best of both season prepared on a single sheet pan. And seriously, is there anything better than a one pan meal? Who has time for cleaning up when you have a million other things demanding your attention? Caregivers, you know what I’m talking about, right? Instead of adding more crazy to your to-do list, do yourself a favor and make this hybrid seasonal meal. The butternut squash, mushrooms, and tomatoes pack some serious nutritional punch, and the sage and lemon flavors meld perfectly into deliciousness.

Ingredients

• 1 lb butternut squash peeled, seeded, and cubed into 1/2 inch pieces
• 1 chopped red onion
• 1/2 lb of crimini or button mushrooms, cut in half. Quarter if large or worried about senior eaters.
• 5 cloves garlic, peeled and smashed
• 4 tbsp olive oil
• 12 fresh sage leaves
• 1 cup feta cheese, crumbled
• 1/2 lb of grape or cherry tomatoes. I like mine whole but cut in half if there are any choking concerns.
• 1/4 cup pepita seeds
• 1/2 lemon
• handful of arugula
• salt & pepper

Directions

1. Preheat the overn to 425 degrees F.
2. Place the butternut squash, onion, mushrooms, garlic, and half the sage leaves on the sheet pan and drizzle with oil, salt and pepper, and stir to coat. (I did this step in a bowl but you can do it on the sheet pan to save yourself some dishes.)
3. Place the sheet pan of veggies in the oven and roast for 30 minutes.
4. Carefully remove the pan and give the roasted vegetables a stir.
5. Next, add to the sheet pan the tomatoes, feta cheese,pepita seeds, and remaining sage leaves and gently mix the veggies around.
6. Return the sheet pan to the oven and roast for 10-15 more minutes or untill the butternut squash is soft and the tomatoes have split.
7. Remove the pan from the oven and sqeeze the lemon juice over the roasted vegetables, being mindful of the citrus seeds.
8. Give it all a good mix and then dress the top with a smattering of arugla and a slight drizzle of olive oil to finish.
9. Salt and pepper to taste.
10. Portion into salad bowls and enjoy

*Serves 4

In addition to the convenience of making a one pan dinner, I also love the adaptability of this recipe for seniors. If you have an elderly eater in your household you can easily adjust this recipe to be more senior friendly. I would recommend the following:

1. Omit the pepita seeds which can be a turn-off for anyone with aging or sensitive teeth.

2. Skip the arugula or chop it up to avoid issues with aspirating or dysphagia.

3. Cut the tomatoes in half. I would suspect that roasting the tomatoes would soften them making them easier to swallow but they are a common choking hazard for children and I would suspect adults as well.

All in all take care of yourself and take care of your loved ones. Eat good food, create meals with care, and savor the best of every season. Life is short. Enjoy it while it lasts!

October 2020: Peanut Butter and Chocolate Chip Banana Bread

Swirls of creamy peanut butter and a smattering of chocolate chips turns this simple banana bread recipe into a decadent affair. I know the word “decadent” seems like a stretch of a description for the humble banana bread but you gotta trust me here. Warm chocolate and gooey peanut butter? Yeah… there’s not much more to say… You’re gonna want to make this recipe!

A close-up of all the gooey goody in this banana bread.

INGREDIENTS

• 3 overripe bananas
• 1/2 cup melted coconut oil or melted butter
• 1/2 cup honey
• 2 eggs
• 2 tsp vanilla extract
• 2 cups flour
• 1 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 cup chocolate chips
• 1/2 cup creamy peanut butter

INSTRUCTIONS

1. Preheat the oven to 350F degrees and grease your bread pan and lay a piece of parchment paper inside.
2. In a large bowl, mash your bananas.
3. Then, add in the coconut oil, honey, eggs, and vanilla and combined.
4. Next add the flour, baking soda, cinnamon, and salt, and mix until the batter forms.
5. Gently fold in the chocolate distributing the chocolate chips throughout.
6. Using teaspoon size amounts, dollop 3/4th of the peanut butter into the batter and gently swirl it throughout.(Don't over mix. You want them swirls!)
7. Pour the batter into the prepped pan with parchment paper.
8. Dollop your remaining peanut butter on top and gently swirl it through the batter.
9. Bake for 50-60 minutes, or until center is set being careful not to over cook. (Cover with foil if necessary.)
10. Remove the bread from the oven and let cool for 5 minutes in the pan.
11. Gently lift the bread with the parchment out of the pan and let cool for another 15 minutes on a wire rack before cutting into it.

Apple Crumble Bars

Got apples? I have three words for you: Apple. Crumble. Bars.

Fall is just around the corner which means apples season is approaching, and if you find yourself at an orchard with a bushel in tow, head straight to the kitchen and make this recipe! Imagine something like an apple crisp but with a shortbread crust so you can hold all that autumn deliciousness in your hand.

An apple crumble bar close-up so you can see that shortbread crust and crumbly topping.

Making apple crumble bars is very similar to making an apple crisp. The only real difference is making the shortbread crust which gets pre-baked and honestly, it’s worth every ounce of effort. Don’t feel intimated by the extra step. Processing the apples is the most laborious part, so if you’re gonna go for it, just go all the way. The one major difference is you’ll want to let these cool before you cut into them. Unlike apple crisp which you might eat while still warm from the oven, these need to set up a bit or the crumble topping will crumble all over the place. I also suggest using parchment paper so you can easily lift them out of the pan. I baked the bars in a cast iron skillet (although you can use an 8 inch square baking dish) and then transferred the entire dessert to a cooling rack. After they cooled, I then transferred them to a cutting board to slice, and having that parchment made it easy to move them around.

I used two Granny Smith apples and a Honeycrisp in this recipe because that’s what I had on hand. You can use any kind of apples you want so have fun on your orchard adventures and don’t let the type of apples stand in your way from baking these. I would also advise you to store leftovers in an air tight container in the fridge. They keep just fine in there and in some ways, even improve the texture.

Ingredients

Shortbread Crust

• 1 stick of butter, softened
• 1/8 cup brown sugar
• 1/2 tsp vanilla extract
• 1 1/4 cups flour

Apple Filling

• 3 large apples, peeled, cored, and thinly sliced (about 4 cups)
• 2 tbsp flour
• 1/8 cup white sugar

Crumble Topping

• 1/4 cup brown sugar
• 1/8 cup white sugar
• 3/4 cup flour
• 1 tsp cinnamon
• 1/2 tsp salt
• 6 tbsp chilled butter, cut into pea sized bits

Directions

1. Preheat the oven to 350 degrees F.
2. In a large bowl, begin making the shortbread crust by mixing the butter and sugar and vanilla.
3. Slowly add in the flour, mixing until the texture of wet sand.
4. Pat the crust mixture into an 8 inch square pan or oven safe equivalent and bake for 12ish minutes or until just barely beginning to golden.
5. While the crust is baking, toss the sliced apples with the flour and sugar.
6. In another bowl, add the dry ingredients for the crumble topping and toss to blend.
7. Next cut in the butter using a pastry cutter or two knives, blending the ingredients till clumpy, like wet sand.
8. When the shortbread crust is finished baking, layer the apple slices on top, stacking them as necessary to assure a solid layer.
9. Next, squeeze small handfuls of the crumble mixture and scatter over the apple slices.
10. Continue with the crumble topping so apples are fully covered and then bake for 40 to 45 minutes in the oven at 350 degrees until apples are bubbly and the topping is golden brown.
11. Let cool a bit, then carefully remove the bars from the pan using the parchment paper to assist you, and place on a wire rack to cool and stiffen up.
12. When completely cool, cut into bars.

The skillet version of my apple crumble bars because I couldn’t find an appropriate sized baking pan.

Let me know if you make these bars. I’d love to hear what you think. I found them delicious and I think you will too.

Enjoy!