At Home: Stocked, Cooking, Eating
Here we are. Every day seems like a new new reality and everyone is adjusting. Today, in Maine, the sun was out, we played outside in some mud, and for a moment, I forgot about the news.
I’ve been brainstorming and navigating how this newsletter can be most helpful, and positive, for everyone for the next few weeks. Fortunately, our focus is food and cooking, and nourishing our families, so let’s continue. And it seems in many ways we’re already uniting over cooking skills and tips, seeking virtual connection and inspiration for our every day menus, and maybe excited to make a mess in the kitchen if it means a distraction. We’ve all stocked up on pasta and rice and frozen peas, now what?
I’m also trying to figure out how to sit down and write to you, while my 3 year old is now at home every day (hence the later hour!). Here we go.
MOOD.
Here’s a few TWK guidelines I’ve been trying to maintain on these long days at home. It’s not only helpful for raising healthy eaters and eating habits, but it’s also immune-boosting (win) and for behavioral reasons, can help you keep your sanity (read: keep sugar to a minimum!).
Limiting sugar and sweet flavors. When shopping and stocking the cupboards, try to focus on whole foods - vegetables, fruits, whole grains, proteins, beans - and avoid the processed, sugary snacks. Because guess what, if they’re in the house, your kids (and you) are going to want them. I especially try to follow this ‘low sugar’ rule for the early part of the day - start with savory breakfast, healthy morning snack, and savory, protein lunch. If you need something sweet later in the afternoon - fruit is a great option, dried fruit (seems like a good pantry item right now) or sweeter baked foods flavored with maple syrup, honey, berry jams. We’ve also been taking advantage of baking projects, as entertainment (and to feed our anxiety just a bit) - this week we made apple crisp, next I found a recipe for almond butter jam thumbprint cookies. Mostly we’re sticking to baking projects that don’t involve a lot of sugar.
Stocking up on probiotics. A healthy gut translates to a healthy immune system. Yogurt (plain, unsweetened) is a great, every day snack. Don’t forget #krautquesadillas - sauerkrauts and lacto-fermented vegetables also keep well in the fridge for a long time.
Don’t forget about vegetables. If you’re like me you bought a lot of beans, rice, pasta and tinned fish. If you’re still able to do some weekly shopping or delivery, make sure to buy vegetables too. Use any fresh herbs or tender greens first. Others like heartier greens, broccoli, cauliflower, carrots, peppers, brussel sprouts keep well for a 1-2 weeks. Root vegetables keep well in storage (fridge) for awhile. Squash, sweet potatoes, white potatoes, onions, garlic are great for the long haul. Frozen vegetables. And some canned options: corn, artichoke hearts. All of these are crucial to making pasta or rice taste great too.
Getting creative with favorite foods and finding new ways to incorporate new foods, flavors. Frozen peas are a definite right now it seems - and good! Easy, delicious and very versatile. Pasta with peas, Fried rice with peas, Chicken soup with peas. Frozen spinach is another good one to have on hand (or buy fresh greens and blanch/freeze for better storage). Add frozen greens to pizza or pasta sauce, soups, or green smoothies. Other vegetables that keep well, but may require some creative cooking: rutabaga, celery root, turnips, beets, parsnips, fennel. Hint: see recipe below. Also soups, root veg puree (for meatballs, mixed with rice), dips, or try simply roasted with butter, s&p.
Don’t forget to hydrate. Drink water throughout the day, and often. Try introducing sour flavor with a squeeze of lemon? I’ve also been offering diluted nettle tea and it’s a hit.
Step outside for some fresh air, sun, and perspective. If you have a yard, or a front sidewalk, get outside and get a little dirty. Vitamin D and dirt are good for the immune system and stress system.
Would love to hear from you in the coming weeks! I started this project to build a community, and community seems more important than ever right now.
What are you cooking?
What did you buy too much of - tinned fish? sweet potatoes? ground meat? - and need inspiration for how to use it?
Favorite healthy snacks?
Already bored with your ingredients and need 20 new pasta ideas?
What are your comfort foods/meals?
I’m also trying to compile helpful resources for parents and cooking inspiration for family meals. I’ll start posting/linking more on Instagram, and here. Our food communities and chefs are already getting creative on how to best reach their audiences and offer support. And I’ll be bringing in new voices/interviews/shared recipes to share with you all. Other ideas? Want to collaborate? Please reach out. We are all in this together.
Bon Appetit! Bonne Chance! & Stay healthy.
Root Vegetable Casserole
I’m from the Midwest. I grew up eating a lot of casserole. And until I became a parent myself, I never considered making casserole for dinner. But as I’ve been trying to get creative on how to incorporate various new vegetables, and protein, for my toddler, enter: casserole. And it turns out root vegetables, cooked and pureed, is the perfect replacement for canned cream-of-vegetable soup. I actually developed this recipe as an answer to my own cravings for Tater Tot casserole, which was a childhood favorite, and ironically, the NYTimes Cooking posted a recipe for it this week. So now you have two options.
Root Vegetable Puree:
one large rutabaga
one large turnip (purple top are best)
one fennel bulb
one parsnip
one red onion
3-4 cloves of garlic
handful dark leafy green or fresh parsley
sea salt, black pepper
olive oil & butter
seaweed or kelp (totally optional)
Other parts, layers:
1 lb ground beef, cooked with onion, garlic, salt, chopped greens (ground turkey works well too!)
corn tortillas (whole wheat works well too)
grated cheese: I used a combination of white cheddar and parmesan
Peel and roughly chop your root vegetables. If you don’t have one I listed, that’s ok, double up on another one. In a medium stockpot or saucepan, saute chopped onion in butter over medium heat. Once the onion starts to brown, add the chopped roots, along with garlic, and a good amount of sea salt. Let sizzle and stir, then add water, enough to cover at least an inch (add seaweed/kelp frond, if using). Bring to boil, then lower to gentle simmer for 25-40minutes. Once all the vegetables are soft, you’re good. Turn off heat. Add handful of chopped greens or parsley, to wilt, and a few glugs of olive oil. Let cool slightly, then use a hand blender to puree. You want it to be fairly thick, but if it’s too thick or lumpy, thin slightly with additional water. Adjust seasoning, either more salt, or another glug of olive oil. It should taste really good, because this is the base of your dish.
Preheat oven to 375. In an oven-stable ceramic dish (casserole dish? I usually use a 10-12” round dish with deep sides) start layering: olive oil with a spoonful of puree on the very bottom, next 2-3 corn tortillas (torn to fit), puree, cooked meat/greens mixture, sprinkle of cheese. Repeat. I aim for 3 layers, sometimes 4. The final layer: top with tortilla(s), remaining puree, heavy layer of grated cheese. Bake for 25-35 minutes, or until gold brown. Remove from oven and let rest for at least 10 minutes. Pie slice or scoop individual portions. ENJOY XO
I’ll regularly be posting recipe tips and pictures on Instagram. Please follow along!
If you’re cooking this week: Please be sure to tag @thewholekohlrabi, or share the newsletter with old friends, new friends, colleagues, family, etc.