It’s been so long since I’ve checked in with a life update that I don’t even know where to start. Let’s knock this out listicle-style:
9 Recent Life Things
9 Favorite Internet Foods
I would really love to be able to hit the pause button right now. A vacation, in the laziest sense. Sleeping in, nothing to do before noon except read and sip a cappuccino. A nap. If I’m feeling particularly rejuvenated, a long walk in the afternoon (preferably with a beach or mountains as background). Well, those things aren’t going to happen before the end of the year, but even pausing to think about them gave me a little serenity.
I’m going to assume your days are as industrious as mine (or that you’re gearing up for a bustling weekend) and get right to the recipe. I love a good buckwheat breakfast, so much so that I have an Amazon subscription for the raw groats. I’ve already told you about the granola and the pancakes, but another application on rotation is buckwheat porridge. This particular combination of cherry and chocolate (once again, pairing heavy hitters with buckwheat’s assertive flavor) borders on dessert, but what keeps this recipe in breakfast territory is a light hand with the maple syrup (I always stop at 2 tablespoons for the 4-serving batch). I also added almond butter, both because it’s a good match with cherry and chocolate and because it makes the pudding, err…porridge, even more satiating.
One more make-ahead breakfast in my repertoire to unclutter the day a bit. Sometimes, I even pause to savor it.
Cherry Chocolate Buckwheat Porridge
2 c raw buckwheat groats
1 1/2 c frozen cherries
1/4 c cocoa powder
1/3 c almond butter
1 tablespoon cinnamon
2-4 tbsp maple syrup
Cover the buckwheat with water and soak 8 hours or over night. Strain and rinse thoroughly.
Add the buckwheat, cherries, cocoa, almond butter, cinnamon, and 2 tablespoons of maple syrup to a blender or food processor and process until smooth. Taste and add up to 2 more tablespoons maple syrup to reach desired level of sweetness.
Since Ben does like bacon fat dressing, I thought he might like a vegetarian version for The Kitchn inspired by this classic: warm brown butter vinaigrette. What CAN’T brown butter do?
I cooked up so much coziness for the Recipe.com blog this past month, my favorite dish being a root vegetable chili, which we enjoyed both vegan-style and beefed up with…ground beef. Plus, check out the magnificent range of colors in the prep photo.
Next, I took an already excellent apple pumpkin bread and made it gluten-free. Yay for biodiversity!
And more pumpkin, this time in mac and cheese. Coziness, right?
And I proclaimed these apple glazed meatballs the best I’ve ever made. I don’t make such statements willy nilly – it’s just the crispy-sweet-stickiness got to me.
I’ve been sneaking in one quickie meal a week by roasting two chicken at a time and using the leftovers for simple dinners, like these Asian chicken wraps.
And lastly for Recipe.com, I made a chiles rellenos casserole to accompany Mexican food night, which happens at least twice a week in our house.
For SheKnows, I forsake my beloved roux to develop a gluten-free turkey gravy recipe and didn’t miss the wheat one bit.
Also on SheKnows, I wrote about 4 easy breakfast ideas – nothing groundbreaking here but each combination has something a little special to keep things interesting.
And speaking of breakfast, I have a porridge recipe I’ll be posting here later this week. There’s chocolate involved.