Ep. 12 November easy recipes + cookies for later.
Check in with yourself and get inspired for a season full of flavor and calm.
“Nothing external to you has any power over you”
— Ralph Waldo Emerson
Anyone want talk about all the other things you might make around Thanksgiving? Because yes, I’m doing all the planning too. And yes, I’m reading all the blogs and newsletters galore and recipes and referencing past years and planning-prepping in my brain, but also? Also. Finding and maintaining peace? As I write with a question mark… Yeah, actually I am. Finding and maintaining peace. It feels really good.
When I originally drafted this, I had this whole paragraph about how to not freak out about the last month(s) of the year and all you might want to accomplish or count down to. That all seems rather funny to me now as I’m finding much more enjoyment living moment to moment within the chaos. Practicing the art of letting go & flow. It’s a continual thing. A place of peace, a calm lake in my mind I remember to come home to. One, that when I catch myself drifting away from the calm lake into the rapids, I am so grateful I remember, “oh, I actually like it much better here. There’s actually no one telling me, or even asking me to leave. Well, other than my emotions and quick-habitual unconscious reactions”. So yeah, I’m gonna stay a while in the calm lake of my mind.
Now that we’ve established our setting, back to what we’re feeding people, other than the main event.
1st night family is in town? Soup.
NYT Cooking Slow Cooker Black Bean Soup (NTY gifted recipe link for non-subscribers)
I love this recipe. I really do. I think it’s because somewhere in my mind my slow-cooker is like my lil-mini personal chef, just cookin’ up a delicious, comforting dinner for me when I come home for supper. All I had to do was get the ingredients. While you’re going to be busy with a million other things, why not have your slow cooking helper friend do the work for you? Apologies for any infomercial vibes there, but, it’s true.
Note: This recipe does specifically say not to soak your beans, I always soak my beans (with kombu) and found cook time stated about right. I use an immersion blender at the end for the whole thing and it’s simply delicious. Also note: I did not have a can of chipotle adobo in my pantry and used combo of dried peppers that I do now always keep in the pantry.
Other soups worthy of contention: Butternut squash (easy, simple, comforting). A bit of a holiday taste teaser, if you will. How about a good lentil? Red? Green? Black? It don’t matter, they’re all high in protein + fiber. Potato+Leek? Ultimate comfort. Broccoli Cheddar soup? Makes a cruciferous vegetable lover out of anyone. Heck, go tomato + grilled cheese. Every age group can get behind that.
Pepper Chat
Let’s talk about peppers for a moment, shall we? I did not grow up in a home where we had dried whole peppers on hand per say… we did have the Italian thing of the dried string of peppers every so often, but I would 100% say that my experience and inclusion of dried peppers in my cooking really came about when I moved from New York to California. Shocker.
Now? Get me into a Spanish grocery store around some dried peppers and my brain fires into happy-mode, real-quick. I’m still learning my ways with dried peppers. Do I need to soak them? Should I toast them before I soak them? Should I leave the seeds in or take them out? But you know… we’re just kinda wingin’ it & make a game time decision based on the recipe. We’re not gonna stress. If the salsa ends up being too hot? We don’t stress.
They even sell dried peppers in Vons (our local version of your basic-run-of-the-mill grocery store). Grab a bag, put em in a jar (I find is easier for long term storage and more visible) and just have some fun spicing up your life.
Also fun spicy holiday goodness??
Homemade Everything Chili Oil. I made the wonderful + lovely Hetty McKinnon’s recipe from To Asia, With Love (an amazing cookbook) a while back and everyone who tried it couldn’t get enough. Was also another holiday request. This delicious heat+spice bomb is good on anything. From avocado toast to pasta. It calls for Sichuan Peppercorns which have their own version of heat and spice totally unique to themselves.
Here ya go if you’re brave!
Also, cookies.
Get ‘em in the freezer ready to go now because gosh knows you’re gonna be so glad you did. That whole, ‘your future self will thank you’ thing. Also, who doesn’t love to cook up like, 4 cookies on a Tuesday night because you want a sweet moment? It’s such an all-star move. Few suggestions & my current rotation:
Mokonuts Rye-Cranberry-Chocolate Chunk Cookies (NYT gifted recipe link for non-subscribers)
Pre-Made Grab n’ Go Fridge Edition
Dressing + Salad Mix
I got a special request from my mom for my asian style slaw/dressing. Had bit of green cabbage in the fridge, bit of kale, some veggie bits n’ bites. Chopped up the last of some snap green peas on a diagonal, shredded some carrots, had some red peppers from the garden, toasted some sesame seeds….
The dressing itself is a true staple in our home. I haven’t made it in a while and was pleasantly surprised it stands up to it’s true deliciousness.
Here ya go! Download + print away if you’re into that kinda thing.
I love the style of ‘hardy’ salad because it’ll last for you in the fridge. I left the dressing on the side so people can make salads as they so choose and it won’t go bad or get soggy. Honestly, if you wanted to go buy a pre-mixed/made bag of cesar and put it in your own container, more power to you. The container vs. the odd ‘where to put and how to seal plastic bag’ I think is where you can really shine.
Few counter bakes to have hangin around:
Fun Update:
I’m currently working to .pdf all my recipes within my repertoire. The Asian slaw dressing link above gives you an idea. I’ve got a cookbook coming, donttcha know. I coyly share as I have 100% booked a one way ticket to my own land of publishing, but I’m riding it first class. No idea how it’s all going to go. No I don’t have a book deal, no I don’t have a large following base (yet), but what I do have? All you lovely, so dear to my heart readers. I mean that with the most heartfelt sincerity. Thank you. Season of gratitude, yes please.
So, what I mean to say is - I want to write a cookbook and write a cookbook, I will. Please join along? As I’m working on finalizing recipes, I’ll be including in the newsletter as I go. If you decide to try one out, can we chat? I’d really love to hear how a recipe goes for you in the wild. I’m truly learning as I go with you in real time. Don’t they say that’s half the fun? If I don’t do this, I’m just going to be thinking about it and heck- I’ve got enough boggling around in my noggin’, I’m good with getting this one out.
I would love to engage with you if you try them out? Give me all the feedback & thoughts + feelings, etc.
Listening to:
I’ve got 2 personalities this round.
Really, my true love listen. My heart can’t get enough. I love movie soundtracks and Thomas Newman is one of THE greats. I have a separate list of my favorites, but when I want more general movie soundtrack variety, I go to the radio version. Great for working/writing. I’m listening to it right now and I’m just so content. The songs from Little Women the 90’s version particularly tug at my heart strings.
It’s doing all the things I need it to right now for general, more involved music but not too involved? It’s a bit moody, a bit alternative. Some songs I know, some songs I don’t. No one is yelling at me, there’s thoughtful lyrics… all the things. It’s a good clean your kitchen, prep your guest room kinda playlist.
Check-in!
What are you doing to center yourself?
Have you found the love you have for yourself yet today?
Did you ask yourself, what you can do to make you happy today?
Do you need a hug? Or a giant glass of water? Hydration is great.
I’m actually feeling like I might need to put this on a post-it on my own bathroom mirror… can’t hurt!
Anyway loves, till next time.
Cheers,
Justine xo
