CAST IRON BUTTERMILK CORNBREAD

This has been a good week, some parts of which I will elaborate on later, but the last few days have been... well, important. Since last week, we've gone to Mammoth with some friends to snowboard in gorgeous conditions, I decided to resign from my job to take a risk and pursue what I love doing, AND we were nominated for Saveur's Best Food Blog Awards in the Photography Category. I am simply exstatic for Hugh, as this further legitimizes my compliments of how talented he is. Let's be honest, you would not be here if it were just me and my prehistoric point and shoot. The fact that our name is up there with the popular kids of the blogsphere, is quite the compliment. There are so many talented people mentioned. I know it is annoying to sign up with your email address, but we would really appreciate it if you'd vote. Pretty please? I'll share cornbread?

And yes, I know I said I quit my job and that begs a few questions, but we'll talk about that another time. This is Hugh's day, and the man loves cornbread. I would diagnose him with a minor case of obsessive compulsive disorder. Turkey chili and cornbread find their way into his week more often than most of us would consider normal. We have been trying to create a healthier cornbread, and after many attempts, this is one of those foods you can't cut too many corners on. The recipe here is about as light as we'll go without sacrificing the greatness that is cornbread. It has bursts of texture with the studs of corn, green chiles and background sharpness of the cheddar. Go partake before it's too warm outside for foods like this.

CAST IRON BUTTERMILK CORNBREAD // Serves 8-10

You can skip both the green chiles and cheese if you prefer, with no other changes. A gluten free all purpose flour can be used in place of the pastry flour to keep this cornbread free of the glutens.

1 cup whole wheat pastry flour

3/4 cup cornmeal

1/3 cup cane sugar, plus a little sprinkle for the top

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. sea salt

3 Tbsp. neutral oil (avocado, grapeseed etc.)

3 Tbsp. unsalted butter, melted

1 1/4 cups buttermilk

2 eggs

2/3 cup grated cheese (white cheddar or goat cheddar)

1/2 cup mild green chiles (4 oz. can, drained)

3 Tbsp. fresh chives, chopped

1 cup corn kernels, fresh or thawed frozen

Oven to 360'

Generously grease a 10” skillet with butter.

Whisk the flour, cornmeal, sugar, baking powder, baking soda and salt. In a separate bowl, whisk the oil, butter, buttermilk and eggs until combined and fluffy. Add the cheese, green chiles, chives, and corn to combine. Pour the wet ingredients into the dry and stir until just combined.

Tip the batter into the pan and sprinkle a lil sugar on top for good measure. Bake for 30 - 40 minutes on the middle rack, or until the edges are golden and the center is just set.

MISO SLAW

I am convinced that having something to look forward to is one of the keys to happiness. Travel especially. You can love where you live, maybe even be content with your job, but who doesn't need an adventure? I am in need of one, and sooner than later. Hugh and I recently booked a trip to Scotland which will be half adventure and half for a job of his, and I feel like I got a boost of life. The anticipation of the plane flight, getting lost, new coffee places, the quirks of a different culture, no cell phone... it seriously warms my heart. There is a quote I love from author Donald Miller, "Everyone has to leave. Everyone needs to leave their home so they can love it again for all new reasons." By home, I don't think he literally means the shelter you live in, I interpret it to encompass all of the routine, the pressure, the responsibilities combined to define something as home. Maybe I'm getting a tad philosophical for a two week trip, but let's just say I need to leave.

Believe it or not, having 'things to look forward to' flows quite nicely into the miso slaw we have here. When I have leftovers for lunch already made for me the next day, THAT is something to look forward to. This dressing is not heavy at all, and is a nice change from your daily vinaigrette. It's my new favorite. I know there is a repulsion to soggy greens, but let it sit about 10 minutes before eating and the salt will soften up the cruciferous broccoli. I can't wait for lunch.

MISO SLAW // Serves 4

Inspired by The Kitchn: Apartment Therapy

Read through the directions first. It seems like a lot going on, but once you have all of the stuff, these are very straight forward steps. You could use spinach or any greens you prefer in place of arugula. I suggest doubling the dressing recipe so you have extra for another salad.

1 Package/3 1/2 Cups Broccoli Slaw

4 Cups Arugula, chopped

1/2 Cup Scallions, thinly chopped

1 English Cucumber, cut into sticks

1 Cup Unsalted Peanuts, roughly chop

1 pkg. 14 oz. Firm Tofu, well drained

Cilantro for Garnish (optional)

// Tofu Marinade //

1 1/2 Tbsp. Low Sodium Tamari/Soy Sauce

1 1/2 Tbsp. Agave Nectar

1 Tbsp. Sesame Oil

Fresh Pepper

Toasted Sesame Seeds

// Miso Dressing //

1/2 Cup Whole/Lowfat, Plain Greek Yogurt

1/3 Cup Rice Vinegar

3 Tbsp. Yellow Miso

3 Garlic Cloves, minced

1 Tbsp. Agave Nectar

1 Tbsp. Grated Ginger

1 Tbsp. Sesame Oil

1 Tsp. Red Pepper Flakes

2 teaspoons Low Sodium Tamari/Soy Sauce

Oven to 500'

1. For the dressing, put all of the ingredients in a bowl and whisk until combined.

2. For the tofu, be sure to let some of the water drain out by putting it on a plate with paper towels with something heavy resting on top. Cut the tofu into half inch sticks, see picture.

3. In a wide bottomed bowl, mix the tofu marinade of tamari, agave and sesame oil. Working very gently with about 2 tofu sticks at a time, roll them through the marinade to coat each piece. Space them apart on a baking tray covered with a piece of foil. Sprinkle generously with fresh pepper and sesame seeds, and bake in the upper third of the oven for about 20 minutes, flip them over halfway through baking. Remove and cool.

4. While cooling, mix your greens, scallions and peanuts in a bowl and toss with desired amount of dressing. Divide amongst plates and place a few cucumbers and tofu sticks on the side. Sprinkle with fresh cilantro and a few extra peanuts, and if you like it spicy, more red pepper flakes.

ROASTED PARMESAN PARSNIPS

This warm snack makes me dream of a situation that seems to be far from what is possible for my pace of life right now. I would love to be sitting on a sunny porch, neighbors in the street, warm afternoon weather in the mid 70's (which it actually is right now- thank you, California), chatting on big chairs and eating this as a snack with a cappucino that someone else made for me. Probably Hugh, because he is pretty great at all that coffee business. The kind with a heart drawn in the foam, please. You are totally invited, there are so many of you that I would love to get to know better in person. We'd talk food and life... because all of my conversations whittle down to those two subjects. I adore talking food with people who, well, love food. Since you're here and reading, I suppose you qualify. Just to sit with no plan, no responsibilty of needing to be anywhere but on that big chair on the sprawling porch with my warm snack. Our warm snack.

In my mind, these parsnips were going to be like a grown up french fry. I don't know if the end result could fool you as such, but they're still good. Dietetically, I'm not typically one to say 'be generous with the cheese', but the parm is what gives these flavor and is the only fat involved, so adorn them with the crust they deserve. As far as cheeses go, it's not too bad for you anyway. Practically health food, just do it.

ROASTED PARMESAN PARSNIPS // Serves 4 as a side

When you buy parsnips, make sure they are firm and heavy, like a good carrot. If they have any spongy give, they will taste sour and medicinal when cooked. Next time, I will drizzle a little olive oil before baking to get an even better crispness.

8 Parsnips, Cleaned and Peeled

2 Large Egg Whites

1 Tbsp. Dried Oregano

2 Tbsp. Fresh Rosemary, finely chopped

1 1/3 Cup Fresh Grated Parmesan Cheese

Sea Salt

Fresh Ground Pepper

// Dipping Sauce // or you can use your favorite Marinara to save time

1 Cup Organic Tomato Pulp/Diced Tomatoes

3 Cloves Roasted Garlic

2 Tbsp. Extra Virgin Olive Oil

Pinch of Salt/Pepper and Roasted Red Pepper Flakes

Oven to 425.

1. Line a baking sheet with parchment paper or foil and either spray or give it a rub of butter.

2. Cut the parsnips into wedges or halves depending on the thickness. Since they taper so much, I used the ends whole then cut the fat top into fourths. Try to get them as evenly sized as possible.

3. In a large bowl, beat the egg whites til frothy with 2 tsp dried oregano.

4. Working with about half of the parsnips at a time, toss in the egg white and then gently roll in the parmesan cheese. Place each parsnip on the baking sheet, with space in between. Sprinkle the fresh rosemary and generous amounts of fresh pepper and salt. You may even want to give one more sprinkling of parmesan, you want them pretty well doused.

5. Bake the wedges about 20-25 minutes until crispy and cooked through. Rotate and test them after 15 minutes baking as the size of parsnips will vary.

6. While baking, either prepare your own dipping sauce by simmering ingredients listed above, or use your own favorite marinara.