Cardammmmm!

*very slightly adapted from Gesine at Confections of a (Closet) Master Baker

3 cups flour
2 sticks butter
1 cup brown sugar, packed
1/4 cup honey
2 eggs
1 teaspoon vanilla extract
1 1/2 teaspoons cinnamon
1 teaspoon white pepper
1 teaspoon ginger

1 teaspoon cardamom
1/2 teaspoon cloves
1/2 teaspoon nutmeg

1 teaspoon salt
1 teaspoon baking soda

powdered sugar and cardamom for dusting

Cream together the butter and the sugar. Add eggs one at a time until combined. Add vanilla extract and honey and beat until well combined.
Sift together dry ingredients and slowly add to the butter/sugar mixture. Don't overbeat.
Chill while preheating oven to 350*.

Bake 10-12 minutes.

Cool completely and coat with powered sugar/cardamom. I used maybe 1/2 teaspoon for 1 cup of powdered sugar. Whisk well.

Black Bean and Sweet Potato Quesadillas

The Uptown Farmer's Market has an amazing taco cart. And a falafel cart. And a hippie bus with fantastic hotdogs. And the best chai tea this side of India. Anyway, back to the taco cart. This fall they had a black bean and sweet potato soft taco that was out of this world. I bring you a semi-copycat. I'm always a bit hesitant to give out favorite recipes because I'm afraid you'll make a substitution that's not okay and then not like the recipe...follow? You need to a)make homemade tortillas or b)buy fresh that you cook at home. The ones that come prepackaged with an ingredient list longer than your arm...not okay.

Black Bean and Sweet Potato Quesadillas

1/2 cup chopped onion

2 cloves garlic, minced

1 tablespoon olive oil

1 can black beans, drained and rinsed

1 tablespoon fresh lime juice

1 teaspoon dried or 1 tablespoon fresh oregano

1 teaspoon ground cumin

tortillas

1 1/2 cups mashed, cooked sweet potatoes

1 cup shredded monterey jack

1 1/2 cups tightly packed spinach leaves

*cook onion and garlic in oil. stir in beans, lime juice, oregano and cumin. heat through. cook tortillas. fill with onions/beans, potatoes, cheese, spinach. wrap in foil and toss in a hot oven until cheese is melted. or, grill 'em.

Baked Oatmeal

This is a favorite in our house. I assemble it the night before and pop it in the oven in the morning. The additions are endless...a recent favorite was blueberry/banana/walnut.

3.5 cups oats

1/2 cup brown sugar

1 teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon

2 cups milk

1/2 cup butter, melted

1/2 cup applesauce OR mashed banana

2 eggs

1 teaspoon vanilla

chopped nuts and dried fruits as desired

*combine all and pour into a greased 9 x 13 pan. bake at 375 for 35 minutes.

Overnight Oatmeal Pancakes

Molly Wizenberg's Oatmeal Pancakes *slightly adapted*

2 cups oats

2 cups buttermilk

1/2 cup flour

*mix well and soak overnight. add the following:

2 tablespoons sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

4-8 tablespoons butter, melted

2 eggs

*mix well and griddle away!

Quinoa Porridge - 5 Stars!

Adapted from Good to the Grain by Kim Boyce

spiced milk:

1 cup heavy cream

1 cup whole milk

2 cinnamon sticks

1 tsp nutmeg

1/2 tsp allspice

8 cardamom pods, crushed

2 tsps dark brown sugar

1/8 tsp sea salt

quinoa:

1 cup quinoa, rinsed well

1/2 cup raisins

1/4 tsp sea salt

1 cup apple cider

1 cup water

Finish:

Jam or fruit compote

Plain yogurt

In a small pot whisk together the cream, milk, spices, sugar and salt. Bring to a boil. Turn off and let sit 20 minutes.

Put quinoa ingredients into a medium pot and bring to a boil. Reduce to a simmer and simmer, uncovered, for 15 minutes. Pour the spiced milk through a fine mesh strainer into the quinoa. Boil for 5 minutes, turn off the heat and let sit a few minutes. Spoon into bowls and top with a dollop of plain yogurt and jam or compote.

Original recipe said 6 servings. This fed 2 adults and 2 children.

Thai Fried Rice

2 shallots, thinly sliced

3 garlic cloves, minced

1 serrano pepper, seeded and finely chopped

2 pork chops, thinly sliced and dusted in dried ginger

1 egg

2 small carrots, thinly sliced

1/2 cup frozen peas

3 green onions, sliced

3 cups cooked rice, 2-3 days old - mixed with 1 TBS coconut oil

heaping cup of fresh diced pineapple (or use an 8 oz can of tidbits)

1/4 cup golden raisins

1/2 cup cashews

2 TBS fish sauce

2 tsps curry powder

juice of 1 small lime

big handful of cilantro leaves

***Drizzle a couple tablespoons of oil in the skillet. Add the shallots, garlic, serrano and pork strips and saute until soft and cooked. Scoot it to the side and scramble the egg. Add the carrots, peas and green onions. Stir-fry a couple minutes. Add the rice, pineapple, raisins and cashews. Stir-fry until hot.

Whisk together the fish sauce and curry powder. Add to the rice and mix well. Toss with lime juice and cilantro.

Eat.***

Got Goat?

A little mistake resulted in a delicious supper. The following recipe was intended for ground chicken, turkey or lamb. We used goat. Amazing.

From A Homemade Life by Molly Wizenberg - Doron's Meatballs with Pine Nuts, Cilantro and Golden Raisins

Yogurt Sauce

1 cup plain yogurt, whole milk

3 TBS lemon juice

1 garlic clove, minced

1/4 tsp ground cumin

1/4 tsp salt

*Whisk and set aside to mingle at room temperature while making the meatballs.

Meatballs

1/2 cup minced yellow onion

1/4 cup minced cilantro leaves

1/2 cup chopped pine nuts

1/2 cup golden raisins, roughly chopped

1/2 cup soft bread crumbs (whir a torn slice in the processor)

1 large egg

1/2 teaspoon salt

1/8 teaspoon ground cumin

fresh ground black pepper

1 pound ground goat tenderloin

Mix onion - black pepper well. Add goat. Lightly mix with hands. Form into meatballs and fry in a skillet with olive oil until cooked through. I browned mine good and finished them in the oven. Serve with yogurt sauce. Drink the leftover sauce with a straw. Kidding. But you'll want to. Am I not the worst recipe writer ever?!