I’ve never exactly been sold on “green” smoothies. Sure they pack in some extra veggies, but most of the ones I’ve tried are pretty gross, and the ones I want to make often have ingredients that I’ve never heard of (what the heck is maca root powder?). While I’m sure maca root powder does wonders for your skin, boosts longevity and wards off cancer, I’m not going to buy it for just one smoothie. This peach, kale, and coconut smoothie, however, is different. It’s surprisingly fresh, contains all common ingredients, is super fast to make, and more importantly, tastes good.
I’m sorry that all of my previous posts were essentially winter ski food recipes. I guess I need rib sticking food to help me beat the New England cold. Even though I grew up in Maine for 17 years, I’m still a cold weather wimp. Just ask anyone in my family. When I’m home for winter break, I walk around our house with a blanket draped around me like a tunic, constantly sprawl out in front of our wood stove, and practically wear my black nano puff coat 6 days a week (this coat-wearing actually doesn’t change in the summer). I’ve worn this jacket so much that I bought black duct tape to patch up small tears. I don’t mind the cold weather because it means that I get to take part in all of my favorite winter sports. But as ski season winds down, I’m ready for spring. This recipe is a great winter to spring transitional meal. My boyfriend said it’s exactly what a rabbit would want to eat after a long winter.
One of my biggest pet peeves with ordering out curry is the minimal chunk to sauce ratio. I feel like I only get a few chunks of meat and vegetables floating in an enormous sea of sauce. For those of you who avoid soups and stews due to their lack of “fillingness” (i.e. my brothers), the abundant chunks of lamb, potatoes, and rutabaga are sure to leave your stomach taut and soul warm. I know that there are a lot of spices in this recipe, but if you do any sort of ethnic cooking, you should have most of the spices on hand. I think that making your own curry sauce, instead of using a pre-made spice powder, makes it taste more authentic. Serve this curry over a bed of rice, topped with kale, cilantro, or parsley and a side of naan.
My infatuation with biscuits started at Baltimore’s Black Sauce Kitchen. Last year, during my senior year at Hopkins, I frequented the farmer’s market almost every week to get one of their biscuits. A couple of weeks ago, I stumbled upon an interview with Damian Mosley, the creator of Black Sauce Kitchen. The interview touched upon the origins of company, as well as featured a biscuit making demonstration, where he gave out part of his biscuit recipe. I tried to fill in the blanks, and I have to say, they come pretty close. This recipe works best with cold ingredients, so keep the buttermilk and butter in the fridge until needed. When cutting out the biscuit dough, make sure to grease and flour your cutter and be careful not to twist, as it will prevent the biscuits from rising to their full potential. These biscuits are great by themselves, slathered with butter and honey, or as a base for a sandwich (pulled pork in this case).
One of my favorite parts about winter in New England, is the thick hearty soups and stews that accompany it. They’re particularly inviting after a cold commute back from work or school or after a long day of snowshoeing or skiing. My Montana-bred friend suggested that I use bison instead of the traditional ground beef found in most chili recipes. If ground bison is hard to find, beef or lamb make great substitutes. I always top my chili with a sprinkle of cheese, diced jalapeños, and sliced avocado over a bed of brown rice.
While driving up for a weekend ski at Sunday River three years ago, I decided that I wanted to become a dentist. I loved that I would be able to apply my engineering background in materials science, sculpt and work with my hands, and join the health care profession as the rest of my family had. What we had the next morning was arguably my family’s favorite Sunday River morning treat: oatmeal pancakes. These pancakes are hearty enough to fuel you through a morning ski or any other activity you have planned. I promise that these pancakes have never failed to please, but make sure to soak the oats the night before in real buttermilk-dried will not work.