recipe // persimmon cake-ish

the other day i found myself at trader joes, go figure.  it was sunday and i had just gotten done meal planning for the week ahead.  as i was roaming the aisles, there was a festive looking bin brimming with beautiful autumn produce.  little persimmon fruit, these deep orange jewels, were near the top and being that i had never cooked with a persimmon, i tucked a few away in my cart before checking out.  the last time i had persimmon was in a cinnamon roll at one of our favorite local restaurants here in kansas city.  the baker told us that he whipped the pulp in a food processor and mixed it with the cinnamon filling before rolling the pastry dough and baking into rolls.  they were divine.  other than that, i really didn't know what to do with them, so when i got home i gave pinterest a good looking over and landed on a recipe that looked pretty simple.  alas, persimmon cake.  although, i must admit, it is nothing like a cake.  it's more of a "pie", actually.  or perhaps even a "pudding" as a recipe title would suffice.  regardless of what one should or should not call it, it's the perfect autumn dessert.  enjoy!

ingredients:

1 cup of very ripe persimmon pulp (i used our vitamix and pureed it till kingdom come)
1/3 cup sugar
3 eggs, beaten
1 cup flour
1 teaspoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup milk (i used whole)
1/4 lb or about a half cup of melted unsalted butter

to prepare, combine the sugar with the persimmon pulp.  beat in the eggs, mix in the milk, then butter.  sift the dry ingredients and mix with the persimmon mixture.  pour batter into a well-greased baking pan and bake in a 315 degree oven for about an hour and twenty minutes, or until the cake is set and if you insert a knife it comes out clean.  i served this with warmed sugary black berries, but the addition of homemade whipped cream would really be something.

recipe // cauliflower sheperd's pie

what a pleasant few weeks this has been.  after about a month or so of hosting we have had a solid string of days just to ourselves to rest and nest and really savor autumn.  we badly needed a reprieve from all things social and just time as a family to be together, doing things that ground us and makes thing flow smoothly, like family suppers and books before bedtime.  with all this time on my hands, i've been cooking up a storm and tried my hand at some new recipes.  during sunday meal planning awhile back i came across a recipe for shepherd's pie and it looked so tasty.  since we are trying to eat a little healthier, i decided to use gruyere cauliflower puree in lieu of mashed potatoes and it was a worthy substitution.  everyone licked their plates and i have since added this to my arsenal of healthy go-to meals.  one could easily make this vegetarian by substituting the meat for lentils or other legumes, which i think would turn out really well.

and on a side note, we had been having a difficult time getting theodore to sit still during meals and to want to eat everyone else was having for supper.  unlike stella, he became very attached to his bottle after i stopped nursing him, thereby making meal time sometimes stressful.  we decided to push through and not make him a separate meal, although sometimes that seemed like the far better option when we were at our wits end and pleading with him to fill his belly with something other than milk.  but the last three or so weeks have proven that our hard work is paying off.  he has been sitting with us for supper like he always has, but this time is trying everything on his plate, requesting more, and even handing me his dirty dishes at the sink when he's done.  even stella will now say, "look mama, he's eating everything now like me!" what helped?  i think a combination of things.  sneaking veggies in foods he lives, having him help stella and i when preparing our meals by doing simple things like stirring and throwing scraps in the compost, but mostly, pure diligence.  in the past he would pick at his food and requested his "ba ba" almost incessantly.  so we kept snacking to a minimum and tried to make supper fairly consistent by eating at the table roughly at the same time each evening as to build it into our routine.  our theodore now joins in and it is really wonderful.  for those who are struggling with picky eaters, keep on keepin' on!  stay consistent!  you got this! onto the recipe which, by the way, makes around four portions.  just double it if serving to a larger crowd.

for the savory pie filling: 

1 lb ground lamb or ground lamb
1 medium yellow onion, chopped
five to six large carrots, peeled and chopped
2 cloves garlic, minced
1 cup portabello mushrooms, sliced
1/2 cup english peas
1/2 cup sweet corn 
1/2 cup red wine, i used syrah and had myself a glass 
1-2 tbsp tomato paste 
palmful of fresh thyme, rosemary, and parsley chopped
olive oil
season with salt and pepper each layer as you go  

cauliflower topping: 

1/2 head of cauliflower 
1 clove garlic, minced 
1/4 cup heavy cream 
1 cup gruyere cheese
2 tbsp butter
pinch of sea salt and pepper
small palmful of parsley to top

to prepare the pie filling, saute the onions, carrots, mushrooms and garlic in olive oil until soft and caramelized, starting with the onions and ending with the garlic. make sure to season with salt and pepper as you go.  when veggies are done, deglaze your pot with red wine and add tomato paste, cooking for a few more minutes to cook off the alcohol.  off the burner and add peas and corn, and transfer filling to a big bowl and mixing well.  add your grounded meat and brown in the same pot you used to cook your veggies.  you can do this step first, just make sure to drain the oil and discard before proceeding.  chop and add your fresh herbs to the meat once it is done browning and cook it for a few seconds, releasing the aromatics.  mix the meat and vegetables together and put into a baking dish.   preheat the oven to 375.

to make the cauliflower topping, start by chopping up the florets and boiling them until tender.  when done, strain them and add everything along with the cauliflower into a food processor.  pulse until smooth.  you can always improvise here and add any cheese of your choice.  we happened to have gruyere on hand so i threw in a cupful of that.  i think parmesan would fair nicely.  smooth the puree over your meat and vegetable mixture in your baking dish, top with additional cheese and parsley.  bake at 375 until the cheese melts, so for about twenty or thirty minutes.  you can broil the top to make the cheese extra yummy if you have a broiler on your oven.  i recommend doing so because burnt cheese, oh yes.

and as promised, crock pot meals post coming up.  i've got some goodies to share.

here are a few other meals we've been loving:

jamie oliver's chicken in milk
ina's minestrone soup 
perfect pork chop
just a taste falafel with tahini sauce 

motherhood // meal planning in my favorite corner

i've mentioned it a small handful of times on instagram, but i haven't really talked about the ins and outs of one of my favorite sunday pastimes: meal planning.  the former teacher in me loves a sturdy plan to help set the tone for our week.  taking a little chunk out of the day to pour over recipes and inspiring words about food helps me in more ways than one to keep things organized around here.  given that structure, rhythm, and eating are all dear to my heart, meal planning for the week comes second nature to me.  it is something i thoroughly enjoy doing, as i find to it be very soothing in addition to good prep for the week ahead as a stay at home mom.  it gives me a proper chance to look at our days and sort them, figuring out what our week is going to look like before it starts.  and when my brain is in mom fog and in need of ideas, there's my plan already mapped out on paper, making the process of cooking supper that much easier when looking after little ones.  i quite like that.

my process for meal planning is roughly the same each week.  i'll grab three or four cookbooks off the shelves, each week changing things up, and lay them out on the table in our kitchen.  i always gravitate towards our eat in nook because i love sitting near the big window that overlooks our backyard.  it's such a cozy corner and i think my favorite in our home.  there, usually with a second cup of coffee in hand, i'll open up my cookbooks, look at the pictures, thumb through for inspiration, scribble notes on my notepad, and the like.  sometimes, i'll bring over my computer and browse pinterest for some ideas.  but almost always before starting, i'll do an inventory of what needs to be used up that is already in our fridge or freezer.  i'll write that down and try to find recipes that accommodate.  not only does this helps us not waste food, but also gives me a starting place with an ingredient.  oh, there's frozen pork shoulder in the freezer?  how about crock pot verde tacos?  bacon that needs using this week?  let's make carbonara.  something like that.

carving out time to plan our meals not only helps me organize my week, it also makes things much easier when at the grocery store.  in accordance with my meal plan, i'll write out the week's worth of groceries i need, making it easier to budget and not overspend at the store.  i feel like every time i go to the store without my list i end up getting frivolous items like gooey cheese or random sweets.  i am one of those people that benefit from writing things down.

here is the typical layout i stick to when meal planning.   in a seven day week, i'll plan to cook three to four wholesome suppers.  i will usually do this every other day but not always, by choose the days in our calendar that work best for slow meals.  usually those are evenings andrew will be home early and in time to enjoy them with us before we start bedtime routines with the kids.  aside from the three to four meals i'll be preparing, i'll add one crock pot meal and cook it on a day when we are most busy.  this usually falls on days i clean or have errands to run.  that makes four to five meals for a seven day week.  the other days i am not cooking are open for leftovers or for going out.  we typically do not eat out during the week and prefer to save that as our weekend treat.  here's an example of what a typical meal plan for one week might look like:

monday:
- grilled chicken and asparagus with miso soy glaze (it's all good cookbook pg. ---)
- arugula salad on the side with strawberry dressing (use up those berries tonight)

tuesday:
- crock pot pulled bbq pork shoulder with pineapple bbq sauce (pinterest recipe, use frozen pineapple)
- sweet potato fries seasoned with old bay
- garden salad on the side with oil and vinegar (use up garden tomatoes today)

wednesday:
- mini chicken pot pies with sourdough crumb topping (my recipe, use frozen stock and rest of carrots)

thursday:
- left over night

friday:
- eat out for supper
- ice cream sundaes for dessert (use bananas)

saturday:
- mild ancho beef chili with essential oil rosemary cornbread (yellow farmhouse recipe pg. ---)
- trader joe's artichoke ravioli with brown butter

sunday:
- brunch
- frozen pizzas

when it comes to meal planning i am not rigid nor do i make things hard on myself.  the whole point of the plan is to make things less stressful, so getting super detailed is only a means of helping me out when i need it, not to impress or make things fancy.  when preparing our meal, i'll usually enlist the help of stella who is now at the age where she can peel and stir and sometimes chop (with my observation).  it's fun to spend this time together and i know it makes her feel special. sometimes in the planing stages i'll ask her to choose between two or there recipes to add on our weekly menu.  she loves helping in this way and i feel it also helps her eat better come suppertime since she had a hand in the prep.  i am putting together my favorite crockpot recipes for a future autumn post, so stay tuned!

recipe // simple avocado pasta

now that i am digging myself out of the whole "gimme-a-cinnamon-roll-for-breakfast-and-for-second-lunch-and-for-dessert-after-supper-too" stage of pregnancy it is time that i start making real food again for my family.  after having alfie, i started craving not just healthier food, like big leafy salads and fresh summer veggies on the grill, but time spent in my kitchen again, chopping and stirring and creating.  we got into a major rut eating around town and getting carry out for those ten months i was growing little bub and it started to take its toll.  not that going out for street tacos three (sometimes four) nights a week is a bad thing!  but, still.  it came to a point where my body, all our bodies, needed wholesome nourishment and home cooked meals again.  and what a perfect time to do so as fall is upon us!

being intentional with my time in the kitchen bent over our wood chopping block is my happy place.  it always has been.  it's the perfect place for me to slow down and let the day's crazy just wash off of me.  sometimes i'll pour a little red wine into a small canning jar and sip as i go.  other times, squeeze a big slice of lemon or orange into ice water, drinking as i add this and that to my cast iron pots.  going almost a full year neglecting this happy ritual of mine left a little empty space in my soul, i must admit.  it feels really nice to be back at it, coming up with new recipes for my family to enjoy.

here's one we all love and something i make quite frequently for the kids come lunchtime.  it's rather easy to whip up and allows for maximum creativity if you are in the right mood, as you can really spice things up or add whatever is in your fridge to complete this dish.  but of course, you an always opt to keep things simple and leave it alone, perhaps with a dusting of parm cheese to taste.

ingredients:

dried noodles, a cup or so worth (i used short curly ones. that's the fancy term)
2 ripe avocados
1-2 garlic cloves (depending on how garlicy you like things)
the juice of one lemon, go ahead and add the zest too if you fancy
a few mild garden peppers (i used poblano)
a large handful of basil leaves
a good swirling of olive oil
salt and pepper to taste

to prepare, cook your noodles until al dente.  set those aside and make your sauce.  in a food processor, add all remaining ingredients except for the olive oil.  pulse it well so the garlic and peppers get incorporated, making a smooth puree.  once you've hit that stage, start drizzling in the olive oil to make your avocado mixture extra creamy.  at this point, you can add as much or as little as you like.  i added about a fourth of a cup, or a few good glugs for those who prefer glug measurements. once whipped to your liking, use a long wooden spoon and mix the avocado spread with your warm noodles.  serve with some fresh grated parmesan cheese on top and eat away!

*you can easily add meat to this for protein or even white butter beans to give it more of a hearty note.  some marinated vegetables like artichokes or charred sweet corn, or even a few simple sautéed mushrooms would easily take this to a whole other level of goodness.  just take a peek in your fridge to see what needs to be used up, like that pancetta you cut into for breakfast the other morning, and go from there!

also, for those interested, here are a few of my favorite cookbooks that have been helping me get back on track:

it's all good by gwyneth paltrow
buvette by jodi williams
the yellow farmhouse cookbook by christopher kimball
barefoot contessa at home by in a garten

i'm putting together a few of my favorite crock pot meals to share with you in the coming weeks, perfect for busy days, or for weekends you'd rather not cook but be outdoors doing lovely fall things.

recipe // blood orange & jalapeño roast chicken salad

i am starting to get back in my cooking groove and i must say, it feels so good.  i had a dry cooking spell that lasted about three months where we relied on lots of take out and freezer meals.  thank goodness that is over!  although once and awhile it is completely necessary and delicious to go that route, i much prefer cooking for my family so we can fill our bodies with healthy foods.

this past week i had one of those days where i was in and out of the car pretty much all afternoon and evening.  we had many errands to run, a playdate, and lots of little stops in between.  before i knew it the sun was down and i had nothing prepared for supper.  it was looking as though chips and salsa would be our only option.  so on the way home i popped into our neighborhood market to get a rotisserie chicken.  wouldn't you know it, we headed home and were so exhausted from running all over town that day we barely ate any food!  the next day i realized we had quite a bit of chicken leftover so i whipped up chicken salad for lunch.  i used some blood oranges that are currently in season and it made all the difference.  in fact, it was so tasty that we ate it again for supper spread on top of toasted farm bread!  here's the recipe.

*when preparing salads i do not measure, so if you need to adjust any of the measurements to your liking, go for it.

ingredients:

1/2 rotisserie chicken meat shredded or chopped the way you prefer, no skin
3/4 cup of mini heirloom tomatoes cut into fourths (any variety will do.  you could also sub grapes)
1 handful of chopped parsley
1 big tablespoon of whole grain mustard
1 teaspoon of red wine vinegar
1 pinch of cumin
3/4 cup of mayonnaise
the juice of 2 blood oranges
1/2 to 1 jalapeño pepper seeded and chopped very fine, depending on how spicy you like your food
salt and pepper to taste

to prepare, mix all of the above ingredients together in a big bowl.  allow the favors to get to know one another by covering your salad and letting it sit in the fridge.  or, if you are super hungry, just dig in with crackers or a spoon.  that's what i did.  :)

essential oils // holiday glazed shortbread cookies

the holidays are coming and it's time to get baking!  every year i enjoy getting my arms elbow deep in flour and powdered sugar and butter to make treats for our dear friends that live both near and far.  here in the watters household we feel a baked goods spell "love" so we tend to go a bit overboard making goodies both savory and sweet to give as little holiday gifts throughout the festive seasons of thanksgiving and christmas.  as i've been slowly growing my essential oil pantry in our kitchen, i decided 'twas time to incorporate a few of my oils into my favorite glazed shortbread cookie recipe.  this time, i went with orange, nutmeg, and rosemary and they turned out better then i could have dreamed! 

why use essential oils in cooking or baking?  essential oils are more potent than dried and fresh herbs.  unlike dried herbs, which lose a majority of their healing nutrients during the drying process, therapeutic-grade (not aromatherapy grade, there is a significant difference between the two) oils do not.  oils from young living are safe for cooking and dietary supplementation because they have a chemical structure similar to human cells and tissues, thereby making them compatible with human protein.  when consumed, young living oils are readily identified and accepted by the body.  

not only are these shortbread cookies fairly simple to prepare, but they are extremely versatile when it comes to the essential oil you can use in the recipe.  a simple substitution can make these cookies completely different.  i think a lavender cookie with lemon icing sounds divine.  in keeping with the holiday season we made our shortbread gingerbread cookies with nutmeg, rosemary, and orange.   below you can find a list of other oils that would be perfect flavors substitutions, whether it be for the cookie itself or for the icing glaze.  it is important to know these oils are very, very concentrated and a little goes a long way.  i have found that my herbal oils (like rosemary and sage) are extremely potent.  you may want to put even a half of a drop into a recipe and test it before adding more.   i feel like i should also mention that not oils are safe to consume.  you should check the label on the oil and do your own research before ingesting any oils, no matter the brand.  it is important to practices caution with any oil or natural remedy you are using at home to ensure the safety of you and your family.  i get my information from the young living website and literature they have recommended in helping one understand the oil's potential.

essential oils good for cooking / baking:

lemon essential oil
lavender essential oil
basil essential oil
lime essential oil
peppermint essential oil
cinnamon bark essential oil
black pepper essential oil
dill essential oil
sage essential oil
tangerine essential oil

shortbread cookie ingredients: 

2 cups of all-purpose flour

1/4 teaspoon of sea salt

1 cup (two sticks) of unsalted butter room temperature 

1/2 cup of powered sugar 

3 drops of nutmeg oil or 2 drops of rosemary essential oil 

to prepare: 

in a separate bowl whisk the flour with the sea salt.  set aside. in the bowl of your mixer (or with your handheld mixer) beat the butter until smooth (about one minute).  add the sugar and beat until smooth (about two minutes).  beat in the oil of your choice.  gently stir the flour mixture just until incorporated.  flatten the dough into a disk shape, wrap in plastic, and chill the dough for at least an hour or until firm.  preheat the oven to 350 degrees with the rack in the middle of the oven.  line two baking sheets with parchment paper.  

on a lightly floured surface roll the dough out into a 1/4 to 1/2 inch circle.  using your cookie cutter, cut your shapes using a lightly floured cookie cutter.  place on the prepared baking sheet and place in the refrigerator for about fifteen to twenty minutes.  do not skip this step!  this will firm up the cookies so they will maintain their shape when cooking.  bake your cookies from ten to fifteen minutes or until they are light golden brown.  cool on a wire rack.

orange essential oil glaze ingredients: 

1 cup of powdered sugar 

2 tablespoons of water

2 drops of orange essential oil

to prepare: 

mix all ingredients in a bowl with a whisk.  once your cookies have cooled on your drying rack, use your whisk to drizzle the orange glaze over your cookies.  the messier the better!  

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for more of my essential oil recipes, head here.  if you are interested in purchasing young living oils and becoming a member of my team leave me a note and i'll help you out, or head to this page to sign up to purchase your own kit.

note: you never have to sell anything when you become a wholesale member of young living.  in fact, most people don't!  being on my team just gives you heaps of education and support from other oil users like myself.  make sure you sign up wholesale to get your 24% off.  that is not offered to retail customers.  happy oiling, friends!