Kindness

Let us outshine the random acts of violence in our world with random acts of kindness. I’m holding my girls even closer than usual this week, and trying to do my part.

PomegranateOne nice, small thing you can do for someone is to peel them a pomegranate. My parents have a pomegranate tree, and my dad has mastered this act of generosity after years of lovingly extracting the sweet seeds for my mom, and us, their children, and now my children. (When he left after a recent visit, my baby had learned to say “I wan’ mo’ pom-a-gran-ate.”) I’ve long relied on his expertise to avoid the task myself, but this week I had good luck scoring the fruit’s leathery exterior—without cutting into the juicy arils—and prying off the outer peel one section at a time. Releasing the seeds is slow, meditative, an act of love. J and I crunched the seeds by the handful, and my big girls happily ate them one at a time, sucking away the fruit and spitting out the tiny seed. What a luxury it is to be together, to eat a pomegranate together.

I’ll be posting here less often in the coming weeks, and spending more of my time delighting in my family’s company while the girls are out of school. May there be much happiness in your holiday season, and so much kindness in the world.

Kimchi Pancakes with Soy-Vinegar Dipping Sauce

And just like that, the moment is gone.

I go’ FLY, Mama, she warns me, arms outstretched.

You can fly? I ask.  She gives me a serious nod.

Ready SE-GO! I FLY! She lowers her head like a baby goat and charges across the room to me, arms wide as wings.  Even though she expects nothing less, she chortles with surprise and delight every time I catch her up in my arms and swoop her over my head.  Then she wriggles to the floor and we do it again.

One two free FLY!

Fly to me, baby.  I have caught you, and your sisters before you, a thousand times.  My arms will always be waiting (although I’m learning from your sisters that I won’t always be able to lift you overhead so effortlessly).  One two free FLY!Kimchi and Tofu PancakesSometimes change is hard, like knowing that someday soon I won’t have a flying baby anymore.  And sometimes it’s easy, like switching up the latke routine at the tail end of Hanukkah.  Continue reading

Tis the Season

Hello, friends.  I haven’t been here for a few days, and I can’t stay long now.  ‘Tis the season for many wonderful things, but also for colds, and my baby’s had a doozy.  We’ve spent many hours in recent days (and nights) snuggling and rocking, a rare treat at this age when she’s usually so on the go.  And when one sister is cuddling in my lap, the others usually like to come and pile in too.  So we’ve been cozy.  And I’ve had my lap (and hands) full.  There’s no better gift, really. MenorahI hope you’re enjoying this month, and whatever light-filled holiday it brings to your family.  If you have room for one more cookie in your jar, I recommend these sugar cookies.  The recipe was passed down to me through a good friend’s family as “A Child’s Cookie,” and indeed the dough is just sturdy enough for little people to enjoy working with on their own.Hanukkah Cookies

Skillet-Roasted Grape Tarte Tatin with Rosemary

This is a beautiful dessert all around. Eating it, you’ll notice the tart’s elegant flavors and presentation. But as the cook, you’ll appreciate that it comes together quickly in one pan, which later doubles as the baking dish. Serve a slice hot with a spoonful of vanilla ice cream melting into the sweet collapsed grapes and pooling with the caramelized grape juice, olive oil, and hint of black pepper.Skillet Roasted Grape Tarte Tatin with Rosemary

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Bob’s Red Mill Breakfast Bundle Giveaway, and Savory Oatmeal with Tomatoes and Parmesan

You probably imagined that I’d move on from oatmeal after yesterday’s savory Oatmeal with Mushrooms, Parmesan, and Thyme. I mean, two days in a row? Oatmeal?! That just isn’t done.

Oh, but I’ve never been one to play by the rules. At least not always. Well, at least not that one rule that I just made up about the acceptable frequency for discussing oatmeal. In any case, I give you one last savory oatmeal to get you through the winter. Savory Oatmeal with Parmesan and Tomatoes

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Savory Oatmeal with Mushrooms, Parmesan, and Thyme

Welcome to Emmy Cooks!  You can find some of my favorite recent recipes by visiting “My Favorite Recipes” (here are September, October, and November).  If you like what you see here, you can sign up on the sidebar to receive a daily recipe by email, add the RSS feed to your blog reader, or follow Emmy Cooks on Facebook, Twitter, or Pinterest.

I think it’s safe to say that J and I have made hundreds of pots of oatmeal in the past decade, if not more.  Now I wish that I had counted, so we could celebrate that 1,000th pot properly.  It’s coming soon, if it hasn’t already come and gone unnoticed.

Oatmeal is good for you, I know.  And I love oatmeal.  Oatmeal with berries, apples, bananas, raisins.  With brown sugar, maple syrup, butter, peanut butter.  I like a sweet bowl of oatmeal as much as the next person.  But you know what else is good for me?  Variety.  I can’t get enough of these savory oatmeal combinations right now.  Savory Oatmeal with Mushrooms, Parmesan, and ThymeSo did you make the Savory Oatmeal with Curry, Greens, and Caramelized Onions?  Did you make the Savory Oatmeal with Black Pepper, Blue Cheese, and an Olive Oil Fried Egg?  Am I getting to be a broken record here?  Good news, friends, I’ll be moving on soon, I promise.  To…sweet oatmeal!

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Cabbage Soup with Sauerkraut, White Beans, and Tiny Rye Croutons

And now, ladies and gentlemen, I proudly present the next contender in my happy lineup of drab-looking-but-crazy-tasty soupsCabbage Soup with Sauerkraut and White BeansOh, what’s that you say?  The soup doesn’t look half bad with those perky green bits on there?  Well, those are little kale specks that I sprinkled on for the photo because I had no dill or parsley in my fridge.  For you, friends, a splash of color, since I have a feeling that all-brown soups, even if deserving, are not adequately appreciated by the food-blog-reading public.  (Oh, I crack myself up.  It’s hard to take my perceived obligations as a food blogger seriously sometimes.  Most times.  I mean, I can’t even get into Pinterest.)  And those little green specks just scream, “this soup is deserving!”…don’t they?  (Do they?)

In any case, the point is, I loved this soup.  I think you will too.  Continue reading

Miso-Roasted Squash Salad with Tofu and Crispy Kale

The only thing I like better than a one-pot meal is a one-pan meal, where instead of continual fussing over the stove you can just toss your pan in the oven and then go about your business (mostly) until dinner is served.  This, as you may have guessed, is such a meal.Roasted Squash Salad with Tofu and Crispy Kale Continue reading

Caraway Cookies

Welcome to Emmy Cooks!  You can find some of my favorite recent recipes by visiting “My Favorite Recipes” (here are my lists for September, October, and November).  If you like what you see here, you can sign up on the sidebar to receive a daily recipe by email, add the RSS feed to your blog reader, or follow Emmy Cooks on Facebook, Twitter, or Pinterest.

The season of holiday excess is upon us, and one of my year-round favorite indulgences gets its due at this time of year: the cookie.  Caraway CookiesThese caraway cookies are a fine specimen—not chocolate, I’ll admit, but otherwise quite good.  They have a reliable pedigree, hailing from Maida Heatter’s Cookies, where she describes the “caraway crisp” as a classic Scottish recipe.  The flavor is restrained, the caraway and lemon are fragrant but not overwhelming, and the overall effect is a very nice balance of sweet but not too sweet. Continue reading

Kimchi Fried Rice

I have to tell you, friends, I’m feeling a little pressure here. Like I need to choose my words carefully to convey to you how good this dish is. (How’s this? So good.) Most of the time I feel like I’m preaching to the choir when I write here–I mean, who among us doesn’t love baked chard stems and butternut squash tacos and raw Brussels sprout salads? But here, with this dish, maybe we’re going out on a limb a little bit together. It’s fermented. It’s a little spicy. And I used white rice.

Be fearless. This is the kind of food that makes your mouth tingle with happiness (maybe it’s all the salt, but still). The texture is crunch and chew, the flavors are savory and bright. If you’re not already mad for kimchi, you will be soon.

Kimchi Fried Rice

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