02.02.2017

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I wrote The Beginner’s Guide to Juice Making for Food52. Check it out! 

Whether you received a juicer over the holidays, are in the midst of a New Year’s resolution kick, or simply want to get more fresh fruits and vegetables in your diet (who doesn’t?), you may be curious about juicing…click here to read the full article and get the recipes.

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Photography by Elizabeth Cecil

04.08.2015

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A few weeks ago I read this article, Is It Sexist to Judge a Cookbook by its Pictures?, and besides spending an odd amount of time thinking about the writer’s points (what do you guys think!?), I quickly checked Thug Kitchen out of the library. I wanted to read and cook from this book not only because of the article but because its point of view is so opposite of mine.  F*ck is not just included on every page but practically every sentence. The aggressive language feels really unnatural to me, making it almost painful to read, but I am clearly not living the thug kitchen life. That said, I love the food in this book. All the recipe appeal to me and the ones we’ve tried have been delicious. This Baked Citrus Tofu with Creamy Peanut Slaw is the first recipe we picked out. It made a perfect light dinner and even better lunch leftovers.

PS. If you are feeding little ones adjust or omit the hot sauce (Nick and I just added Sriracha to our own bowls). The baked tofu needs to be first weighted down to remove excess water then marinated for 2 to 8 hours so plan accordingly.

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Baked Citrus Tofu with Creamy Peanut Slaw

From Thug Kitchen

Peanut Dressing:

3 tablespoons peanut butter

2 tablespoons warm water

3 tablespoons rice vinegar

2 tablespoons lime juice

1 tablespoon minced fresh ginger

1 1/2 teaspoons Sriracha or your favorite Asian-style hot sauce (optional)

1/2 teaspoon soy sauce or tamari

Slaw:

3 cups thinly sliced red cabbage

3 cups thinly sliced green cabbage

1 carrot, cut into thin matchsticks (we made ribbons w. a vegetable peeler)

1/3 cup thinly sliced scallions

1 tablespoon raw sesame seeds

Tofu:

1 block extra-firm tofu

1/2 cup orange juice

1/4 cup soy sauce or tamari

1 tablespoon brown sugar

1 tablespoon minced fresh ginger

1 tablespoon olive oil

2 teaspoons Sriracha or similar hot sauce (optional)

2 cloves garlic, thickly sliced

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First, place the block of tofu on a rimmed baking sheet and weight it down with a heavy pan to draw out the excess water. Let it sit weighted for 30 minutes. After 30 minutes, slice the tofu into 1/4-inch rectangles.

While the tofu is weighted down, make the citrus marinade. In a shallow baking dish, mix together the orange juice, soy sauce, brown sugar, ginger, olive oil, hot sauce, and garlic. When ready, put the sliced tofu in the marinade and let sit for at least 2 hours and up to 8 hours. To bake, preheat the oven to 450 F and grease a rimmed baking sheet. Bake tofu for 15 minutes, flip, and spoon a little more marinade on each piece. Bake for 10 more minutes, flip, and sauce again. Bake for a final 5.

To make the slaw, first prepare the peanut dressing. To do this, mix the peanut butter and warm water together in a medium glass until it’s creamy. Add the rest of the dressing ingredients to the sauce and mix well. In a large bowl, combine all the slaw veggies. Pour the dressing over them and toss it all around until everything is coated. Serve the day it’s made topped with baked tofu and a sprinkling of sesame seeds.

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11.21.2014

Most mornings Dylan builds an elaborate structure of some kind before pre-school. Sometimes it’s out of magna-tiles, other times out of legos or blocks. The moment he walks out the door I quickly take pictures of it from all angles so I can try and fix it, to my best ability, after his little brother inevitably knocks it down. Some days I pass the test and he doesn’t catch my mistakes in a wall or tower but other times he knows right away that something is different and starts to inquire about every detail of my day – did anyone come over, what did Gray do, did I touch anything?

It’s this balance of a spastic one year old and thoughtful four year old that is challenging. Baking together as a threesome is not that fun these days. The little guy wants to splash in the flour while the big guy wants to crack the eggs all by himself. Lately, when Gray is napping Dylan and I get to work in the kitchen together where used the rest of our locally harvested cranberries to make muffins. Baby brother was quite happy when he woke up.

PS. The cheetah is basically part of the family.

Cranberry-Orange Muffins
From Flour

3 1/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
4 teaspoons baking powder
1/2 teaspoon kosher salt
2 eggs
1 egg yolk
1 1/3 cups pure cane sugar
1/2 cup plus 2 tablespoons butter, melted
1 cup whole milk, at room temperature
1 cup creme fraiche, at room temperature
2 teaspoons vanilla extract
2 tablespoons finely grated orange zest
2 cups chopped cranberries

(The zoo before being demolished.)

1. Position a rack in the center of the oven, and heat the oven to 350 F. Butter a standard 12-cup muffin tin, coat with nonstick cooking spray, or line with paper liners.

2. In a large bowl, sift together the flour, baking soda, baking powder, and salt. In a medium bowl, whisk together the eggs and egg yolk until thoroughly mixed. Slowly whisk in the sugar, butter, milk, creme fraiche, and vanilla until well combined. Pour the butter-sugar mixture into the flour mixture and, using a rubber spatula, fold gently just until the ingredients are combined. Gently fold in the cranberries and orange zest until evenly distributed. The batter may seem lumpy, but don’t try to smooth it out.

3. Spoon the batter in to the prepared cups, dividing it evenly and filling the cups to the rim (almost overflowing).

4. Bake for 30 to 40 minutes, or until the muffins are golden brown on top and spring back when pressed in the middle with a fingertip. Let cool in the pan on a wire rack for 20 minutes, then remove the muffins from the pan.

5. The muffins taste best on the day they are baked, but they can be stored in an airtight container at room temperature for up to 3 days. If you keep them for longer than 1 day, refresh them in a 300 F oven for 4 to 5 minutes. Or, you can freeze them, wrapped tightly in plastic wrap, for up to 1 week; reheat, directly from the freezer, in a 300 F oven for 8 to 10 minutes.

11.14.2014

Most of the time I forget we live on an island but sometimes it hits me like a ton of bricks. Yesterday, Dylan and I were talking about all the kids in his class. I mentioned one little boy and he said “Oh no, he’s not in my class anymore because he moved to (long pause) AMERICA!” America being off-island. Should I worry about this perception or appreciate its humor?

Maybe it’s the holidays creeping up on us but I’m also dying to go to Trader Joe’s (mainly for dried blueberries because our baby is obsessed) and Target (mainly for nothing I really need). Alas, those places are an ocean away but guess what, we have a cranberry bog! Recently, I took the boys to Cranberry Acres to harvest organic island grown cranberries. I wish I had my good camera but a bog + 2 boys + harvesting + expensive camera = disaster.

When we got home Dylan suggested making cranberry butter after having some at school (a friend brought in berries from Cranberry Day and their Island Grown Schools teacher made the butter.) We gave it a shot and he approved. And to me, any good butter deserves a warm popover. 

Popovers:
makes 6

2 tablespoons unsalted butter
2 large eggs, at room temperature
1 cup whole milk, at room temperature
1 cup unbleached all-purpose flour
1/2 teaspoon salt

1. Preheat the oven to 400 F for 20 minutes. Evenly divide the butter between a six cup popover pan or six 1/2 cup ramekins, dropping a small piece into each cup.

2. In a small bowl, lightly whisk the eggs then whisk in the milk.

3. In a medium bowl, whisk together the flour and salt until well blended. Gently whisk the egg mixture into the flour mixture until small lumps are left, and set aside.

4. Place the popover tin on  baking sheet and into the oven for 4 minutes. At 3 minutes, give the batter a light whisk. Remove the hot tin from the oven and immediately divide the batter among the prepared cups (I like to first pour the batter into a large liquid measuring cup with a spout for easy pouring).

5. Bake for 25 minutes without opening the oven door. The popovers will be puffy, with crisp brown crusts and hollow, moist interiors. Serve immediately with cranberry butter.

Cranberry Butter:
makes 2 cups

1 cup (2 sticks) softened butter
1 cup fresh cranberries
1 tablespoon honey 
1 tablespoon orange or lemon zest
 
1. Simply whiz everything together in a food processor, pausing to scrape down the sides, until the cranberries are fully incorporated. Transfer to a bowl and enjoy.
 
Extra cranberry butter is great on toast, spread under the skin of poultry before roasting, atop roasted root vegetables, sauteed green beans, or boiled potatoes, and spread onto muffins.  

06.11.2014

Tonight’s dinner is going to be a scrounge. I have nothing prepped or planned so I’m hoping everyone can find something they like. I’m willing to bet Nick will have a bowl of granola, Dylan some yogurt and fruit, and I may go for a salad or eggs. Like everyone, I have a love/hate relationship with meal planning. Sometimes I find myself chopping vegetables for supper at 8:30 in the morning worrying a meal will never come together in time. Other days I’m relaxed knowing our dinner is from a favorite recipe that requires little brain power. This Orange Glazed Tofu with Bok Choy is one I don’t worry about. It’s quick, flavorful, and stress free. A recipe that allows us an extra hour at the beach is a win in my book. In fact, I should make it more often.

Orange Glazed Tofu with Bok Choy

1 cup freshly squeezed orange juice (about 3-4 large juicy oranges)
1 tablespoon freshly grated ginger
2 teaspoons soy sauce
1 1/2 tablespoons rice vinegar
2 teaspoons maple syrup
1/2 teaspoon ground coriander
14 ounces extra-firm tofu
3 tablespoons olive oil
1/2 a lime, juiced
2 bunches bok choy, chopped
1/2 cup roasted peanuts, chopped
brown rice for serving (optional)

First, slice the block of tofu into 1/2-inch rectangles and brush all sides with 1 tablespoon of olive oil. Heat a large griddle pan (that you use for pancakes) over medium-high. Sear the tofu on both sides, until golden brown. Set aside on a plate.

While the tofu cooks, heat the remaining olive oil in a large skillet. Saute chopped bok choy for 2 minutes. While the bok choy sizzles away, whisk orange juice, ginger, soy sauce, rice vinegar, maple syrup, and coriander together. After 2 minutes, add the tofu and sauce to the pan. Bring to a simmer and cook until sauce thickens up, about 10 minutes.

Turn off the heat and squeeze in lime juice and sprinkle over peanuts. Serve Orange Glazed Tofu with Bok Choy on top of brown rice, noodles, or whatever else you like.