I intended on baking holiday cookies to share with you today, but when I sat down to brainstorm all I could think about, truly, was the morning porridge I’ve been making and how that’s really what I wanted to send you away with. The holiday season always seems to zoom on by at its own clip with little regard for how most of us wish it would just slow down, and this year feels like no exception. We got our tree last week and I’ve been making a point to sit in the living room and admire the twinkle as much as possible. I have lofty goals of snowflakes and gingerbread men and stringing cranberries and popcorn, but I’m also trying to get comfortable with the fact that everything may not get done, and that sitting amongst the twinkle is really the most important. That and a warm breakfast before the day spins into gear. This multi-grain porridge has proved to be a saving grace on busy weekday mornings, and it reheats beautifully so I’ve been making a big pot and bringing it to work with some extra chopped almonds and fresh pomegranate seeds. While cookies are certainly on the horizon, I think I’ll have this recipe to thank for getting us through the busy days ahead.
We had a bit of a fluke snowstorm in Seattle a few weeks ago, and it took everything I had not to race in at 6 a.m. to wake Sam up to tell him (I always get up far before he does). Instead, I puttered about taking photographs of our backyard and sending exclamatory texts to family members, and experimenting with this porridge recipe. By the time Sam woke up, we had something good on our hands.
If you have my book Whole Grain Mornings or you’ve made the oatmeal recipe that many have posted about, you know that I have some tricks up my sleeve when it comes to dressing up a humble bowl of oatmeal. The first (and perhaps most important) is toasting the oats in a bit of butter before you get anything else started. This draws out their natural nutty flavor, and has the added bonus of making the house smell pretty dreamy. In addition to oats, this porridge relies on two other grains: quinoa, and buckwheat groats — and I toast the whole blend in a bit of butter before cooking it down in almond milk and citrus zest and topping it with chopped toasted almonds and juicy pomegranate seeds. There is ground flax seed for an extra boost of nutrition and a drizzle of honey to bring the whole thing together. It’s vibrant and nourishing and — in my humble opinion — feels much more special than the effort it warrants to pull it together.
If you’re not familiar with buckwheat groats, they’re a naturally gluten-free grain (sometimes called kasha) with a charming triangular shape and a mild, earthy flavor. Sam introduced me to them (he ate a lot of them when he lived in Poland); I use the flour a lot when baking, but I’ve come to love the whole grains for porridges and whole grain salads. Bob’s Red Mill stocks buckwheat, as do many natural foods stores in their bulk bins.
In addition to porridge, I wanted to leave you with a few links today in case you’re in the throws of gift-searching. I’ve come across some inspired gift guides and edible gift recipes that I’m excited about this year, and if you’re on Pinterest, I created a festive board where I’ve been pinning seasonal inspiration if you want to come and follow along:
Have you come across Tim’s epic gift guide’s yet? They make me chuckle out loud, and his finds are always top-notch.
I’d like one of everything in Heidi’s shop (the honey’s alone are worth a peek!)
My friend Olaiya’s chestnut jam would make a fine, fine homemade gift this year (she gave me some this weekend and it’s been taking everything I have not to eat it, simply, by the spoonful).
Ashley’s Salted Chocolate Chip Cookie Mix is taking the world by storm. Truly.
If I may, Marge Granola has a pretty handsome Holiday Gift Box this year with our popular Original flavor as well as our seasonal exclusive flavor, Cherry Vanilla Almond. They’ve been hard for us to keep in stock, but I know we’d love to send one your way …
Speaking of granola, did you all see this Gingerbread Granola recipe? Perfect for edible, homemade gifting ….
If you measure out everything the night before and have it on the counter, this can be a pretty doable weekday recipe if you find yourself with 25 minutes or so to spare in the morning. And it reheats beautifully, so feel free to double the recipe if you’d like — I always add a little extra almond milk (or liquid) when reheating to loosen it up, and I love to top it with fresh fruit and freshly toasted nuts if possible.
Melt the butter in a large skillet over medium heat. Add the grains and toast over medium heat, stirring occasionally until they begin to smell fragrant and nutty, 5-7 minutes.
In a large heavy-bottomed pot, bring the almond milk, water, salt, and cinnamon to a slow boil over medium heat. Add the toasted grains and gently stir to incorporate them into the liquid. Simmer the porridge uncovered, stirring every now and then to avoid sticking, until just tender, about 20-25 minutes. Stir in the ground flax seeds and orange zest.
To serve, warm a bit of extra almond milk on the stovetop (or in the microwave). Portion out the porridge into serving bowls; top with almonds, pomegranate seeds, a drizzle of honey and hot almond milk.
On Monday our little family of three is headed to the airport at 6 am to board our first with-baby cross-country trip. We'll be visiting Sam's family in New Jersey for a few days, then renting a car and driving over to meet up with my family at my mom's lake house in the Adirondacks. Sam's younger sister and her kids have yet to meet Oliver; my grandpa has yet to meet him, and Oliver has yet to take a dunk in a lake, see a firefly, or spend quality time with energetic dogs -- of which there will be three. A lot of firsts. This week my family has been madly texting, volunteering to make certain meals or sweets on assigned days while we're at the cabin and it got me thinking about really simple, effortless summer desserts -- in particular, ones that you can make while staying in a house with an unfamiliar kitchen and unfamiliar equipment and still do a pretty bang-up job. I think fruit crisp is just that thing.
This past week we've had quite a heat wave in Seattle. I've been getting into the bakery early in the mornings so as to avoid the afternoon heat + hot oven combination, and it turns out the upstairs of our new house is quite a little hot box. I bought some aggressive blinds and a new fan and am hoping both will help cool things down a bit. The wool blanket is in the linen closet for the season, and Sam's been making iced tea like it's his job. Summer has arrived! A few nights ago, the thought of actually doing much real cooking seemed a bit overwhelming, so I figured it was time to dig out the ice cream maker and get to work. I'd wanted to do something with the beautiful strawberries we have in the markets right now, but it seems every time I get a little pint it's gone before I have the chance. They are just so incredibly sweet, and it seems a shame to do anything other than eat them right out of the container, preferably while sitting on the Moroccan picnic blanket you brought back from honeymoon on the lawn in your new backyard trying not to stress out about the incredible, insurmountable number of weeds. So. Many. Weeds. But cherries: somehow the bag of cherries made it safely through the weekend, so I set about to find a great cherry ice cream recipe.
When you have an eight month old baby, making social plans can be hard. Especially in the evenings. When I was pregnant, I read Bringing up Bebe and one of the big premises of the book is how the French feel strongly that babies and children can fit into your lives and that you shouldn't have to change and alter everything to accommodate them. I remember reading the book and thinking: YES! Life will be just as it was, except we'll have a small baby in tow. Obviously a few things would likely be different, but I didn't want to change our routines, change the way we cooked or approached time off together, or see our friends any less. Well of course I'm the fool. Or at the very least, I'm not as French as I thought I was. Today, we very much schedule things around Oliver's nap schedule and bedtime, but thankfully we have a lot of other friends with kids who get it. Friends who make homemade cookies, own ice cream businesses, and have really great taste in music. Friends who host the kind of occasion that warrants homemade hot fudge sauce and eating dessert first.
We're back! After a restful few days in Lake George, I ended up flying home while Sam spent a little time with his family in New Jersey and a few days in New York City by himself before taking the train all the way back to Seattle (a solid four day journey). If you know Sam, this isn't surprising; he loves trains. When he's gone, I quickly revert back to my single gal days of eating veggie quesadillas for dinner (over and over) and staying up working later than I'd like. We would talk on the phone often as Sam would narrate his very full days in New York City and the stops and layovers he had while on the train. After a few days of me lamenting the fact that I wasn't there to experience it all with him, he encouraged me to ditch the quesadillas and do something special for dinner. See a movie. Go to the museum for just an hour. In short: I needed to get better at dating myself.
I received The Sprouted Kitchen Bowl + Spoon cookbook in the mail not long before we moved to our new house, and I remember lying in bed and bookmarking pages I was excited to try but also feeling overwhelmed with where to start: the truth is that this summer has been a relatively low-inspiration / low energy time in the kitchen for me. I'd been chalking it up to pregnancy but when I think back and if I'm honest with myself, my cooking style tends to be very easy and produce-driven during these warmer months. I rarely break out complicated recipes, instead relying on fresh tomatoes and corn or zucchini and homemade pesto to guide me. But last night I cracked open Sara's book and pulled out a few peaches I've had sitting on the counter, fearing their season may be nearing its end. This morning as I was making coffee, I sliced up the peaches, toasted the pecans and churned away -- having a bite (or maybe two) before getting it into the freezer to firm up.