I first saw Little Bites (100 Healthy, Kid-Friendly Snacks by Christine Chitnis & Sarah Waldman) on Design Mom and I finally remembered to look it up. It's really lovely, and not just because I am currently determined to make ACTUAL REAL FOOD for my sweet microwave dependent children. Now that #4 is on her way to Kindergarten and I hope to have time to both shower and cook, I vow to get all of them to start eating like at least quasi-human beings. I have ideas, lots of ideas really, of things we've tried and most go the way of the garbage can, so this really hold my attention. I've perused the whole book so far and it has me very excited. It's not just pretty, though it is very pretty, which always helps keep me focused until I also have the benefit of not just food and showers, but sleep too. This should work very well with my weekly Farmigo purchases. A few of my favorites, that I can't wait to try out, are the Cherry Chocolate Pudding Pops, Green Waffles, Summer Corn Fritters, Bunny Rabbit Rolls, Peach Olive Oil Muffins and Lemon-Glazed Blueberry Donuts. There are so many more. It's so lovely that I didn't even notice right away that it's vegetarian which makes it SUPER AWESOME for us. It looks so lovely that for those of you who "Vegetarian" is not an immediate plus, you won't even care. Watch the video and visit Roost Books to see more. Two of the recipes are available for download, so you can even test drive it if you like.
I recently spotted this and I'm pretty excited. Launching this December at IKEA is the new SKOGSTA collection, solitary kitchen and dining pieces made of solid acacia wood. It looks really lovely and, well, fairly awesome. Here are a few shots to give you a peak.
My first 2 choices are both t-shirts from Sudara, the Brave T-shirt for girls and the Future World Changer t-shirt for boys & girls. Sudara is a brand that does more than present a positive message they work to empower women in India to have safe & free lives. And now they can help empower both our girls & boys. Their Punjammies are pretty cool too.
The main point of these bags is to help to stand up to bullying, but for every bag you purchase, TOMS will help provide a safe birth for a mother and baby in need. Both are pretty awesome.
And finally, this isn't new, but I love it & him, so, a back to school pep talk for teachers & students for the awesome Kid President.
New items are starting to arrive at IKEA and here are a few things I've pulled out so far. Some are more simple than others, but I'm easy to please. I especially love the cushioned curtain for the KURA bed. We have 2 KURAs actually, so this is one that I plan to pick up right away. So many reasons why this is a very good thing. I also am very happy to see the FESTMÅLTID lunch containers. As someone who buys lunch and snack containers for 4 children, seeing an easy to open, snap top, divided lunch container for $3.99 & $4.99 that I don't have to order is (sadly possibly) extremely exciting. The rest I'm considering for a few other places at the moment.
I managed to stop by IKEA yesterday to pick up that STICKAT cushion/curtain among quite a few other things, so more on what's new (like the ERSKA sofa bed which is not on the website yet) soon.
Black Bean Burgers
2 (15 oz) cans of organic black beans, drained and thoroughly rinsed, no salt added and packed in a BPA free can, such as Eden Black Beans or your favorite black beans
1 cup farro perlato, cooked according to package directions, you can substitute cooked semi-pearled or whole farro or brown rice and adjust time accordingly
1/4 cup white miso paste, you can substitute 1/4 cup fermented black beans, (both are strong flavors, so adjust to your taste)
3 eggs, lightly beaten
1/2 cup of all purpose flour
1 medium yellow onion, minced
4 cloves of garlic, minced, or to taste
1 fresh red chili pepper, or jalapeño pepper, seeds and ribs removed, finely diced, you can substitute a pinch of dry
red chili flakes
1/4 cup tahini
2 tbsp Tamari, you can substitute your favorite soy sauce
2 tbsp Dijon mustard, or your favorite mustard
2 tbsp fresh flat-leaf Italian parsley, finely chopped
1 tbsp fresh thyme leaves, finely chopped
1 tsp ground cumin
1 tsp ground coriander pinch of cayenne, or to taste
sea salt and freshly ground black pepper
extra-virgin olive oil
Your choice of tomatoes, sliced onions, cheese (American, cheddar, Monterey Jack, or any good melting cheese), lettuce, sprouts, guacamole, ketchup, mustard, sriracha aioli from Stonewall Kitchen, or whatever you prefer.
Serve on a toasted onion roll, english muffin, brioche or hamburger bun.
Preheat oven to 350o F.
First, partially dehydrating the beans will improve the texture of the beans and help avoid a soft or mushy burger. To do this, spread the rinsed and drained black beans in a single layer on a paper towel lined baking sheet. Using your hands, dry the beans. Transfer the black beans to a large bowl. Add about 1 tablespoon of olive oil, salt and pepper to taste and toss the beans to coat with the oil. Remove the paper towel and line the baking sheet with aluminum foil. Spread the beans in a single layer on the baking sheet and place the sheet in the middle position of the oven. If you need two baking sheets for the beans, place the other sheet on the top rack of the oven. Roast, shaking occasionally, until the beans get crunchy and start to split open, about 20 to 30 minutes. Remove from the oven and allow to cool.
Add about 1 tbsp of olive oil to a hot sauté pan, over medium heat and cook the onions, stirring occasionally, until they are soft and translucent. Add the garlic and fresh red chili pepper and cook for about 1 minute more.. Let the mixture cool.
In a bowl, mash the beans with a the back of a fork until fairly smooth, but with some texture. Some of the beans can remain whole. (You can also use a food processor.) Stir in the farro, onion mixture, miso, flour, tahini, Tamari, mustard, parsley, thyme, cumin, coriander, and cayenne. Add sea salt and freshly ground black pepper to taste. Taste and adjust the seasoning, if necessary. Stir in the lightly beaten eggs. At this point you should have a moist mixture . If it is too moist you can add a bit more flour to firm it up. A bit of water or more egg can also be used to moisten the bean mixture
The black bean mixture can be kept in the refrigerator for several days, or frozen. If you freeze the black bean mixture, it is a good idea to form individual bean burgers, using about 1/3 cup of the mixture for each burger, before freezing them. To freeze place the burgers on a parchment paper lined baking sheet and freeze, about 1 hour. Then wrap each individual burger in parchment paper and store in an airtight plastic bag or container.
To cook the bean burgers, heat several tablespoons of olive oil in a large nonstick skillet or heavy bottom sauté pan over medium heat. If the heat is too high, the outside of the burgers will finish before the middle of the burger is cooked. Place about 1/3 of a cup of the bean mixture into the pan for each bean burger and flatten with a spatula. The burger should be about 1/2” thick. Cook the the burgers on both sides until golden brown and cooked all the way through, about 3 to 5 minutes per side. (If you prefer a thicker bean burger, form the burgers and refrigerate them for 30 minutes. Then lower the heat to medium low and cook about 5 to 7 minutes per side.)
You can add a few drops of Tamari to the top of the bean burgers, for additional flavor, while they are cooking and melt some cheese on top while the second side is cooking.
Serve on a toasted onion roll, english muffin, brioche or hamburger bun and the garnishes of your choice. You could also include some crisp oven fries.
Candamill, the label created in New York by brother and sister team, Cindy and Cristian Candamil, produces a line of very beautiful, architecturally inspired handbags. Each one is a piece of art- highly functionalized design that renders simplicity exquisite.
3 cups cherries, pitted
1 tbsp sugar
2 tbsp kirsch, or to taste
3/4 cup all purpose flour
1 cup whole milk
1/4 cup heavy or whipping cream
4 tbsp of sugar, or to taste
1 tbsp vanilla extract
pinch of sea salt
1 tbsp unsalted butter
Mix the cherries with 1 tablespoon of sugar and 2 tablespoons of Kirsch. Marinate for several hours to develop the flavors.
Preheat the oven to 425o F. Gently melt 1 tablespoon of unsalted butter and brush the inside of a 9” cast-iron skillet or baking dish. Add 1 tablespoon of sugar and shake to coat the inside of the skillet or dish.
Add the eggs, 3 tablespoons of sugar, vanilla extract, milk, cream and a pinch of sea salt to a blender. Blend for several seconds to mix the ingredients, then add 3/4 cups of flour and blend until the mixture is smooth, about 1 minute. You can also prepare the batter in a mixing bowl by whisking the eggs, sugar, vanilla extract, milk, cream and salt until combined. Then slowly whisk in the flour until you have a smooth consistency. Add the cherry and kirsch mixture to the batter and stir to incorporate the cherries into the batter.
Pour the batter into the skillet or dish and bake in the preheated oven until a cake tester or thin knife comes out completely clean and the top of the clafoutis is golden brown, about 30 to 35 minutes. Serve warm or at room temperature