Cali Succotash

- sunny, sunny california food-

somehow over the short span of a 3 day visit to LA to see josh i found myself stumbling around at 8am in the little bare-bones apt the theater has him in trying to figure out what i was going to make for this impromptu bbq the company was putting on for the everyone. hmmm, what's quick, easy and doesn't have mayo in it? oh and because i have a genetic strain of southern in me - how can i use bacon? well, enter succotash. i really just winged this as per what trader joe's had to offer that morning. usually lima beans (also known as butter beans) would be in place of the edamame, but i figured - hey its california don't they eat a lot of soy and you know other healthy stuff that doesn't have a nickname with "butter" in it? yeah ok, toss it in. to give back some of the creamy sweetness that was lost with the exclusion of the lima i threw in a bit of sweet english peas. all in all i liked it and it appeared that i wasn't the only one.

this makes a ton, enough to feed about 10-15 as a side and you can easily half this if needed.

1lb grape tomatoes

2 1/2c corn

1c english peas

2 1/2c edamame (soy beans)

4 slices apple smoked bacon, diced

2 shallots, chopped

handful fresh basil leaves, chopped chiffonade style

*allow corn and peas to defrost (if they are frozen)

*cook edamame according to package, seasoning well

*heat a large pot over medium high

*add chopped bacon, cook long enough to render the fat and allow bits to crisp

*remove with a slotted spoon, leaving the fat and add the shallots

*cook stirring occasionally for 3-4 minutes until translucent

*add tomatoes, cook for 2-3 minutes more or until skins begin to wrinkle / burst

*add corn, peas and edamame and cook about 5 minutes more to allow everything to heat up and come to same temp.

*add reserved bacon, stir to combine

*taste for seasoning then take off heat

*add the chopped basil and stir to combine

*serve warm or chilled.

Dark Chocolate Orange Cranberry Crackels_(GF / Vegan)

-beat that hersheys-

do you remember halloween? no i don't mean the college through mid-to-late 20's halloweens of dressing up like some form of your morally repressed inner personality (aka "sexy kitty cat", sexy cowboy, nurse or any profession / animal with the prefix sexy attached), going out to a public party and doing vaguely shameful things, like meowing (if you still do this, stop). not that i've ever been so shamed, being from louisiana we don't have such things.

but no, that is not the halloween in which i am referring. i'm talking about putting a tutu on your face and dressing up like a sunflower. that's right - take a moment and indulge yourself...

-yes that is a tutu and no, i don't know what it looks like i'm about to puke-

yes, that is me at, i believe, age 9. mom, dad you wanna back me on that? and if you were wondering no, i am not wearing pants and yes, those are green socks over my shoes. and btw former self: sunflowers aren't usually pink. okay so we've all had a good chuckle on my behalf.

down to the really important stuff. halloween candy. that's why we dressed up like fools, parading ourselves around the neighborhood as shameful entertainment for the adults and stood at strangers' doors so they could ask stupid questions like "and what are you suppose to be". what do you mean?! i'm a sunflower you idiot! immediately your confidence begins to fade because you begin to realize, huh maybe i don't look as cool as i though i would. its a long night ahead little girl - and your socks are going to rip 10 minutes in. BUT, it was all so worth it once that bucket of cheap sugar is dumped out onto the living room floor. woo hoo! my favorites where (and still to this day) the mini chocolate bites - such as the ever wonderful krackel.

chocolate and crunchy somethings, need i say more? yum! but you know me better than that, i'm much to much of a crazed foodie to just go out and buy a bag of bite sized hershey chocolates. besides once you try my version, believe me you forget about the brand name krackels. because i am a serious chocolate purist i used seriously dark chocolate (90%), do not do this unless you know you can handle it. i am calling out for semi or bitter-sweet here (35 - 50%) try that first. i used crispy brown rice but you can use rice krispies if its easier. the addition of orange oil and the tart cranberries are just "adult" enough that i can see myself putting these out as a "finger food" dessert-ish item at a dinner party or better yet, a halloween party.

and fyi - these are rightfully called crack-els. honest to god; i ate half the batch. it started with "just the scraps" and moved on to just shamelessly eating face sized pieces. go ahead and calculate the chocolate (90%) load for that, about 30 minutes later i felt like i actually had just smoked crack , i ended up vacuuming my wood floor.

DARK CHOCOLATE ORANGE CRANBERRY CRACKELS

(gluten free & vegan)

* 8oz semi-sweet (or bitter sweet) chocolate

*2 cups crispy brown rice

*1/4 tsp orange oil

*1/3c chopped cranberries

*line a baking sheet with parchment

*over a double boiler melt the chocolate, stirring just until smooth

*take off heat and stir in the orange oil

*in a separate bowl combine the crispy rice and cranberries

*add the chocolate to the crispy rice, stir to completely combine

*evenly spread the mixture on prepared pan, place in frig for an hour to let chill

*break into pieces or cut into squares with knife

**flavor variations ideas:

coconut and chopped apricots: 1/2tsp coconut extract & 1/3c chopped apricots

cardamon & ginger: 1tsp ground cardamon & 1/3c chopped crystalized ginger

ancho chile & coffee: 1 tsp chile pwd & 1/4c coffee bits, about the size of cocoa nibs.

PPS: i also made a "pre workout snack" version with a mix of grapenuts and kashi puffed grains cereal - i love, love, love it! not very sweet and just guiltless enough you can consider it an energy snack.

Pan Seared Scallops w/ Lemon & Thyme

on a recent trip home my older brother and i took my parents out to dinner. this particular place is were we've celebrated just about every special / important occasion. in a city where strip malls abound amongst dive bars that double as places to get superb po-boys (check this review out - my favorite write up ever) this particular place is my comparatively tranquil little family's oasis. really though, i would venture to say its the amazing soufflés - a-mazin' - that began our love affair. i would believe you if you told me these two chefs taught the french. but besides the souffles; everything on the menu is just exemplaire and this visit didn't change that one bit. my mom order the scallops. hmm yes, scallops. how had i gone so long without scallops in my life. it seems i had totally overlooked them. what's wrong with me?!

quickly i gathered up a wild batch and let my stomach day dream about the wonderfulness i was about to embark on. simple, slightly sweet, slightly salty, light but yet filling and did i mention delicious? make sure to start with rinsed & dried scallops, a hot pan, season well and whatever you do - DO NOT over crowd (if you do they will steam and turn into tiny gummy bear textured hockey pucks). i seared some brussel sprouts and asparagus to accompany but you can do as you please.

PAN SEARED SCALLOPS w/ LEMON & THYME

8oz wild bay scallops

1-2 tbs olive oil (enough to coat large pan)

2tsp chopped fresh thyme

fresh squeezed juice from 1/2 lemon

salt

white pepper

*heat oil in pan over medium high heat

*rinse scallops in cold water, pat dry with paper towel

*season with salt and pepper

*add the scallops to the pan, allowing plenty of room between each, do not overcrowd!

*sprinkle half the thyme over the scallops

*cook 2-3 minutes or until the scallops give on their own from the pan (if you have to pull, its not ready)

*you should have a nice brown crust, this is what you need. if needed turn the heat up a tad

*cook the other side 2 minutes or so until they are give and are browned

*remove the scallops to a plate

*turn heat back up and quickly deglazed pan with the lemon juice. make sure to scrape up any brown bits and thyme

*let sauce simmer a few minutes then pour over scallops as you serve.

Spicy Ethiopian Red Lintel Stew

-the tony chacheres of ethiopia-

i love love love ethiopian cooking. when i lived in DC as a vegan and pre-sensitive tummy issue developmented, i would gorge myself weekly on the spicy exotic fare. to be honest, i think the injera (aka the tasty crepe-ish edible plate that is served with in place of all that ridiculous clumsy western silverware) is what got me hooked, and i haven't spoken to one person who shared my love of this cuisine that doesn't claim the same thing. but alas, over the years i've learned the hard way that the loads of garlic (amongst loads of just about everything tasty) that is traditionally used means no more enjoyment for me. but, like pesto, i make it myself sans the edible trouble makers.

ethiopian food relies heavily on spice blends composed of a laundry list of items and this particular recipe is no exception. so the first thing you need to do is make the blend; this one: Berbere, its like the tony chacheres of ethiopia. just a note here: one of my pet peeves is buying spice mixes. don't do this people, take a few minutes, scavenge your spice rack (everyone's is underused anyways) and pull it together! i know this is a long list of seeming exotic stuff, but believe me here, fresh ground spices are light years better than the dusty stuff you get from the grocery - actually i seriously doubt you'll even find this mix at your grocer, unless you live in the Shaw district of DC.

so make the spice a few days ahead to cave yourself a few minutes then all you have to do is sweat some onions, stir a little, simmer some lentils and let the spices do their magic. you will have a little left over spice, use it in anything - with good judgement - sprinkle over some grilled asparagus --delicious.

**oh and as a fun side note: i did in fact attempt to make injera. hahahah, yeah you do not want to know the details of that adventure but i'm still working it and will keep you posted. the good news about it though; its a gluten free item made with just teff, water and a tad of yeast - oh and time and know-how, the ladder i have yet to attain.

BERBERE SPICE

2 tsp cumin

4 whole cloves (or 1/4 tsp ground)

3/4 tsp cardamon seeds

1/2 tsp whole black peppercorns

1/4 tsp allspice

1 tsp fenugreek seeds

1/2 tsp whole coriander seeds

10 small red chile peppers (dried)

1/2tsp ginger

1/4 tsp turmeric

1 tsp salt

2 tbs smoked paprika

1 1/2 tsp sweet paprika

1/8 tsp cinnamon

*quickly toast cumin, clove, cardamon, peppercorns, allspice, fenugreek & coriander in a small pan over medium-low heat. you will know its done when you start to hear the whole seeds "pop"

*let cool slightly and add to spice grinder

*add in remaining ingredients and grind to a fine powder

*use as needed and store the rest in an airtight container

SPICY ETHIOPIAN RED LENTIL STEW

adapted from Cooking LIght May 2010

2tsp oil

2c chopped red onions

1 tbs finely minced fresh ginger

3 tbs tomato paste

1 1/2 tbs Berbere spice (see above)

3c stock (i used veggie)

1c red lentils, rinsed and drained

salt to taste

1/4c chopped dill

*over medium heat heat oil in large dutch oven

*add onions, cook 10-15 minutes until very tender

*add ginger, cook 5 minutes stirring often

*add tomato paste and berbere spice, mix well to combine and cook 1 minute

*slowly whisk in the broth to throughly combine

*increase the heat to medium-high and bring to simmer

*add lentils and simmer partially covered for about 35 minutes or until tender, stirring occasionally

*season with salt and stir in the dill.

*serve over whatever grain you wish (i suggest whole grain teff or amaranth to keep it traditional & GF) - or injera if you have the needed skills.

-tasty, vegan and makes me feel less white bread-

Avocado Black Bean Brownies (GF)

-need i say more?-

i don't think i really need to say this but, i adore chocolate. the darker, stronger and closer to just being the raw bean the more i love it. every morning i have a square of no less than 90% and a spoonful of raw nibs - yes just the pure roasted bean - in my yogurt, or whatever ever else happens to fall prey to my morning gluttony. come to think of it i enjoy just about everything like this; tarlike coffee, oversteeped black tea, the tartest plain yogurt i can find, golden berries (if you've ever had one you would know what i mean), unsweetened nut milks... i can go on like this forever. does that say something about me? probably but who cares.
much to josh's dismay; over the years of consuming mass amounts of dark bitter food has left my taste buds accustomed to find the sweeteness in just about everything - i suppose a little something like being blind and hearing everything. so thusly there have emerged two forms of desserts that come out of my kitchen: normal for him and crazy for me. this is recipe is a bit more on my side - and i loooooove it. really its just a spin on the orginal black bean brownie i made a while back. i found this recipe on cara's cravings blog a while back and switched around the sugar content a bit, but that's about it. i've been muching down on these guys before a run and they are perfect little package of everything i need; scrumptious, full of protien and sustainable fat - oh did i mention chocolate.
my only suggestion to you: add a little more sugar, trust me. while i like everything dark and bitter i know i am basically alone so i would up it to a healthy 1/2c evaporated cane sugar; i am using palm sugar which isn't as sweet as cain. below is my exact recipe - unchanged. if you do make these let me know what you think!

BLACK BEAN AVOCADO BROWNIES

1 1/2c cooked, drained black beans (if canned, rinse well)
3 eggs
1/4c agave syrup
1/2 ripe avocado
1/4c + 2tbs cocoa powder
pinch salt
1 tbs vanilla
1/3c palm sugar
2tsp espresso powder

*preheat oven to 350F, grease an 8x8 pan
*in a food processor comebine the beans, eggs, agave and avocado until completely smooth.
*add the rest of the ingredients and continue to blend until totally smooth.
*pour into the prepared pan and cook 30 minutes, until toothpick is clean.
*let cool before slicing and munching - they actually get better with a 12hour rest.

Chicken Portabella Saute

and lastly: the all purpose, always enjoyable saute. i can't praise the saute enough. have a hodge-podge of quickly wilting veggies in your frig? saute em! have a package of fancy pants seafood you bought under an ill conceived notion that you would have time this week to prepare yourself a beautiful dinner? just freakin saute it with some browned (aka sautéed) butter. low heat, medium-high heat, ultra high searing heat - whatever! add some oil to a pan, let it heat up, add your food stuff, season, pour a (big) glass of wine - maybe even add some to the pan to reduce and ten minutes later you're groovin on. maybe its the wine but, its never failed me. but be warned: there are so few "seasoning" ingredients involved so you have to use fresh, high-quality salt and pepper - aka non of that 2 year old pepper/dust crap from a tin and go ahead and splurge on some quality sea salt and a grinder. if your seasoning dispensers have the option to "pour", "sift" or "spoon" toss it - grinding is what you want here. think club scene; you don't want to be spooned at a club do you?

sorry back to what you came here for. left over roasted chicken and meaty mushrooms makes a superb saute. if you are following my chicken posts you should have a bit of thyme left over too so add in the sweetly acidic punch of grape tomatoes and you have yourself one of the most versatile bases for dinner / lunch/ breakfast. you can easily add in a serving of pasta and sprinkle of parmesan for a "rustic" italian meal, add a few eggs & some goat cheese for a high protein frittata or simple serve with a little greens on the side - maybe some sautéed spinach! the idea here is quick, easy and a minimal dirty pot count. what more can you ask for?

POST 4:

CHICKEN PORTABELLA SAUTE

1tbs olive oil / unsalted butter

salt & pepper

1/2c chopped yellow onion

1 1/2c grape tomatoes

1 medium portabella mushroom cap (add stem if you are super frugal like me)

1tbs fresh thyme leave (pulled from stems)

1/2 tsp dried oregano or basil (optional)

1c shredded roasted chicken

*heat oil in a saute pan over medium-high heat

*add the onions, cook 5 minutes until softened

*slice the grape tomatoes in half, add to the pan.

*season with salt and pepper, add the thyme and dried herbs if using.

*cook stirring occasionally for about 5 minutes or until the skins are slightly seared and tomatoes are starting to release juices

*meanwhile clean mushrooms (wipe down with damp paper towel - do not rinse!) and slice into 1/4" - 1/2" dices

*add mushrooms to pan, cook another 5 minutes or until the mushrooms are softened and almost cooked through

*add chicken cook another 2-3 minutes to heat through.

*turn heat down to low and let the contents simmer a 2-3 minutes more to allow flavors to combine. taste for seasoning and serve.

Chicken Veggie Soup

-can you handle all this comfort?-

i've made this soup so many times and with so many variations that i hesitate to give a "recipe" for this other than one of those old school "hand-ful of this, dash of that" kinda of instructions. the invariable items here are firstly the stock - don't even thing of substituting with canned, i will disown you (no i won't) - use what i gave you, just trust me. secondly are the root vegetables, use whatever variations you want but always include them. Root veggies have a particular earthy sweetness that pairs perfectly with buttery, warm comfort of the stock. i know the poetic imagery is a little overbearing in that last sentence - sorry. there is a third, not to invariable but highly recommended addition: a parmesan rind. you should all be saving your parm. rinds. pop em in the freezer and save for moments like this. add to soup when you add the stock and remove as you are ladling into bowls / containers. if you've never used your rinds to flavor soup, start today and you will never look back. you can thank me later.

like i said; i've made this uncountable times in the past and every time its a little different depending on what i have in the frig. on that particular sunday afternoon. adding the dark greens and parsnip (as in this version) makes more of "take the fall chill off" dinner. try making with a bundle of large leeks and english peas for a lighter, summer friendly version. or leave the chicken out completely and make with white beans - !

POST 3: CHICKEN VEGGIE SOUP

1 1/2 tbs olive oil

1 large yellow onion, chopped

2-3 celery stalks, chopped

3-4 medium carrots, peeled, chopped

1-2 medium parsnips, peeled, chopped

3-4 stalks fresh thyme

1 bunch kale (about 4c), leaves only roughly chopped

2 qts homemade chicken stock

1 medium parmesan rind

3 - 1"strips lemon peel (use your potato peeler)

1c shredded chicken, reserved from roasted chicken if possible (more if you wish)

*in large dutch oven heat oil over medium high heat

*add onions, cook stirring until they begin to soften, about 5 minutes

*add celery, carrots and parsnips, cook stirring occasionally about 5 more minutes. season with salt and pepper

*add thyme and any other herbs (oregano is nice too), cook stirring until fragrant, about 1 minute

*add the kale and cook just to evenly begin to soften - should only take a minute or two

*add the stock, rind and lemon peel.

*bring to boil, lower heat and simmer uncovered for 20-30 minutes until the carrots and parsnips are cooked.

*add the chicken and simmer another 5-10 minutes

*taste for seasoning. remove the lemon peel and rind before serving / freezing.

Chicken Stock

- liquid gold?-

i alway get a little laugh from recipes for salads, sandwiches (other than chicken salad and the like) and stock - particularly chicken and veggie stock. what? we can't figure this out? well maybe sometimes we need help, but people just trust yourself a little bit. really, how bad can it get? unless you were planning to add a fruit roll-up to your stock i am almost positive you can create your own stock with whatever whole foods you have. please don't freak out about stock.

when i roast a chicken the first thing that i do, after scrubbing dishes, is throw the carcass in a pot of water and let the little guy slosh around while i sleep. when i wake up the apt is filled with the smell of - i don't know - warmth? excuse the poetry. but this stock is the endlessly useful. at any given time my freezer has at least 2-3 container of waiting for me. some "recipes" for chicken stock call for veggies, but i just can't be bothered with that. i have nothing against vegetables but, chicken stock should just be chicken - right?

none-the-less i will swear by this stock. its made some amazing soups (one of which i will be posting soon) for me over the years.

POST 2:

CHICKEN STOCK

1 roasted chicken carcass

a few sprigs of thyme from the stuffing

1-2 garlic cloves from the stuffing

room temp water to cover

*after carving away all the left over meat place all ingredients in large stock pot.

*bring to a boil

*turn heat down to the lowest possible - if you have a simmer burner, place on that at lowest setting

*cover after a few hours, let simmer for 6-8 hours.

*remove the carcass, garlic cloves and thyme stems - leave the tasty little leaves.

*dole out as you wish, freeze or use immediately.

Incredible Edible Roasted Chicken

-roasted chicken the only way i know how-

i love roasting (and eating) chickens, but i'm such a food safety fanatic (seriously its a problem, my hands are destroyed from excessive / obsessive washings) that lately i have just can't feel comfortable about buying a "regular" chicken. you know; the ones that cost $100 a pound, claim to be organic free-range but are in-fact just as beak-less, crammed into poop infested 6" cages and bred to have breast that are so large they can barely stand (if they had the choice). not to mention they barely even slightly tastes better that the salmonella brand. sign. woe is me.was me. about two months ago i discovered a local, small farmer that raises heirloom chickens and cornish hens. heirloom meaning the breed itself hasn't been genitically modified to have no legs and triple sized breasts. small farmer meaning the chickens are actually treated like chickens, with a yard-like place to live and eat, they are actually allowed to age appropriately (thusly the meat actually taste like something) and have no need for hormones or antibiotic. it may not carry a FDA doled "organic" sticker on it but did your great grandfather's chickens have that badge of lies? i didn't think so. and just look at the size of those gorgeous legs my birds have! beat that butterball.

-yes, that is a standard sized dinner plate with an awesome sized chicken leg on it-

so my rant is over. i've been on a semi-regular schedule of roasting a chicken (don't forget the gravy) every sunday night and feeding off it for days, months if you include all the dishes i make with the tasty meat and freeze for later enjoyment. my plan here is to have a little mini-series of roasted chicken recipes that start with the roasting and move on through to the soup and sautés that come out of the left overs.

POST 1:

THE BEST ROASTED CHICKEN EVER

(1) 3 1/2 - 4lb chicken

1-2 tbs melted butter

1 tbs kosher salt

fresh ground pepper to taste

1 bunch fresh thyme

1 lemon, cut into 4-6 wedges

1 garlic clove, slice in half

1 large onion, cut into 6-8 wedges

*preheat oven to 425F

*rinse chicken in cold water, pat dry

* season the cavity, stuff with the lemon, thyme and garlic

*place onions in roasting pan

*place the bird on a roasting rack (in your roasting pan)

*tie the legs together and tuck the wings in

*brush generously with the melted butter, sprinkle with salt and pepper

*bake for 50 - 75 minutes depending on size. don't over bake, start checking after 50 minutes

*leftover recipes to follow - or if you are feeding 4-6 people, you won't have any so...*

*and don't forget the gravy! if you need a step-by-step on that - just leave a comment and i'll hook you up*

Chocolate Banana Chocolate Cookies

-if you like chocolate...-

alright - full disclosure here: i have not actually tasted these cookies myself. BUT the entire batch was easily eaten up, given a full thumbs-up by the taster and well, smelled absolutely amazing both before and after the oven. a friend of mine house / dog sat for me during my latest weekend trip down south for a quick visit . i promised her cookies and like always i had a leftover, extra extra - ok, totally shriveled and black - banana sitting on the counter. it was somewhere around midnight and i had an early morning flight but, ugh i promised! so um, throw in some chocolate, some more chocolate, a bit of sugar, an egg and some flour. at this point i didn't have time to let butter get to room temp so uhhh - oil? perfect! throw it in the oven, pack (yes i only "pack" for about 10 minutes: short attention spam), take out, let cool while i take a shower, put em away and head to bed happy with myself for delivering my promise (deliciously) in under 30 minutes. nice!

CHOCOLATE BANANA CHOCOLATE COOKIES

1/2c chopped bittersweet chocolate

1 1/4c AP flour

1 tsp baking powder

1/8 tsp baking soda

1/4 tsp salt

1 very ripe banana

1/4c canola oil

1 tsp vanilla

1/2c sugar

1 egg

1/2c chopped white chocolate

3/4c chopped walnuts (optional)

*preheat oven to 400F, line baking pan w/ parchment

*over a double boiler, melt chopped bittersweet chocolate. take off heat & allow to cool slightly

* in bowl sift together flour, baking powder, soda & salt

*in a separate bowl mash the banana to very smooth. whisk in the oil, vanilla, sugar and egg

*add the flour mixture to the banana mixture, mix just to combine

*stir in the melted chocolate

*fold in the white chocolate and nuts if using

*bake for 12 minutes (makes about 12-14 cookies)

Agave Marshmallows

- pancreas friendly-er -

marshmallows! need i say more really? maybe so and i know you love to read my meaningless ramblings.

to be totally honest, unlike a certain guy i know who adores eating them stale out of the bag (i don't know how he does it either) i can't say that i love marshmallows - at least not as a final product. don't get me wrong there is plenty of love for them as ingredients in other wonderful treats. i mean come on; rice krispie treats, hot chocolate.... SMORES!!!! if you don't know it already i lose all sanity when smores enter the picture, any picture. angels in heaven ride around on clouds made of smores - i've seen it.

ok so back to reality. i've conquered the standard marshmallows already (here and here) but in my ongoing quest to make not so healthy treats less detrimental to my loved ones pancreases' i targeted this cloudy puff. if you've made these treats before you know its really just a mix of gelatin, sugar and air, nothing really wrong with that but lets try it out with less scary agave shall we? maybe my diabetic friends can even have a bite?!

i had my doubts mostly because normally the sugar is brought to a high enough temp that gives it enough structure to help hold itself (think caramels, fudge etc) and then the gelatin steps in a they share the load. but with this agave recipe that i found at globalfoods lets the gelatin do all the heavy lifting. i was quite suspicious but had faith and forged through, whipping the hell out of the mixture like usual and to my delight they came out quite right! my only note: do not, despite what you may find online, try and make rice krispie treats out of these - just trust me it won't work and you'll be angry (not that i have a temper or anything). do make smores though - any and every chance you get.

AGAVE MARSHMALLOWS

1c agave

2 envelopes unflavored gelatin

1 tsp vanilla

6 tbs cold water

1/4 tsp salt

*heavily dust an 8x8 pan with 1:1 mix of cornstarch and powdered sugar

*combine the gelatin and water. let the gelatin bloom a few minutes

*place the gelatin mixture over hot water and melt to liquid (or in microwave a for a few seconds)

*add the agave & salt to the gelatin

*immediately begin whipping the mixture with electirc beater. continue for about 10-12 minutes until become very thick and stiff (you know what fluff is like don't you?)

*add the vanilla and whip another minute

* pour the thick mixture into the prepared pan

*let set for 3-4 hours, turn out onto a heavy (with same 1:1 cornstarch sugar mix) dusted counter and cut as you want.

*toss the individual pieces in the powdery mix so they don't stick to each other.

-when you think you can't whip anymore, whip some more-

Pan Sautéed Soft Shell Crab w/ Pasta & Kale

-make me feel better little crab man. oh, and sorry we're killing your home with oil -

ever miss home so much you know the only way to cure the home missin' is to just get down to it and recreate it? hm, yeah maybe not but stick with me - i'll make this one short.

i made the trek back home to Southwest Louisiana this weekend, hung out w/my awesome family, drank a glass of wine with my best friend and shared the woes of this massive ongoing oil spill that is threatening everything from the birds to the bayous, not to mention the amazing gulf seafood. oh woe is me. so i was thrust back into NYC life somewhere around this afternoon. the morning i left i had the heater on, cursing the lousy "spring" of NYC. thankfully as i exited the innards of laguardia it was hot and humid outside; just like home. ahh someone up there does kinda like me. so after a brief and typical argument with my cabbie i strolled into my apartment, said hello to my mildly excited dog and dyeing plants and because, sitting on a crammed 3 1/2 hour plane ride isn't enough for me i plopped down on the couch. inthralled in pouting about having to be back in "work till you want to kill yourself" NYC i decided to get off my toosh (my parents ready this, ok) and whip up my fix-anything comfort food dinner: quick sauteed soft shell crab, whole wheat pasta and seared kale.

it did the trick. i actually ended up folding my laundry and straightening the apartment (gasp) in prep for yet another long monday.

PAN SAUTEED SOFT SHELL CRAB

1 soft shell crab, rinsed in cold water, patted dry

salt & pepper

1-2 tsp fresh thyme leaves

olive oil

1/2 lemon wedge

*over medium high heat add enough oil to lightly coat a medium sized pan

*while the pan heats up season your crab w/ salt and pepper

*add the crab to the hot pan, sprinkle about half of the thyme leaves over the crab

*let it cook about 3 minutes on each side to get a nice rust colored "crust"

*squeeze the lemon and remaining thyme over the crab - let sizzle a minute and place crab on plate, tent with foil to keep warm if you wish.

PASTA & KALE

2 oz whole wheat

2-3 kale leaves, stalks cut away and roughly chopped

salt and pepper

**while the crab is cooking, be boiling your pasta in salted water.

*cook to almost al dente, they should finish around the same time, drain reserving 1/2 - 3/4c of the pasta water

*as you remove the crab, turn heat up a bit, add the kale and about 1/4c of the pasta cooking water

*de-galze the pan with the kale and starchy water, season lightly (crab should be fairly salty) and let cook 1-2 minutes until the leaves are bright green and wilted.

*add your pasta and a bit more of the reserved water, let them cook together another 2 minutes, adding more water only if the pasta or kale begins to burn/ smoke.

*if you can squeeze any more out of the lemon, add it in, if not then remove and plate.

-i feel better already, now about that massive oil spill... -