SQUASH BOATS WITH QUINOA

One day life can seem so routine, and then you look back on particular moments and specific days, and see that a decision you made changed the course of your life. Was it wise to quit my job? I'm not sure yet. But I do know I wasn't fufilled in how I was spending most of my days, and making a decision to change that, be it risky, can't possibly be a bad one. I don't always follow rules, but I am cautious, and attempting a more entrepenurial career is not something I imagined I would do. I admire people who takes chances, and I can dream about what I'd 'rather be doing', but some personalities are comfortable in safe places. Most of us, I would guess. Which is why I am so grateful to have Hugh, whose encouragement in sincerely wanting me to do work that makes me happy, is what pushed me to give my notice. Some days I feel SO GOOD about this, but there are moments I panic and cry. I'm relieved but scared all at the same time. My emotions are incredibly confused and excited, motivated and stone cold frightened within the course of a day.

My plan is to be a renaissance woman; pursuing a number of small projects until I find a rhythm that works. I intend to expand my dinner delivery business, cook for small dinner parties, teach cooking classes, maybe get certified to teach pilates, start a cookbook, work at the local farm a few days a week and sell advertising on this lovely site, so I can spend more time here. I didn't want to keep waiting to be doing things I wanted to do. I wasn't sure what exactly I was waiting for, as there is resounding advice I get from older folk, "there will never be enough money for a house, for kids, for vacations... but you just do it". So thank you to Hugh, for pushing me and believing I have more potential than I think I do, and to my family and close friends who affirm that this is a promising decision. So until I panic and cry again, let's eat squash boats.

SQUASH BOATS WITH QUINOA // Serves 2

You could use any squash, they would just hold different amounts of quinoa filling. I think it would be a great side in acorn squash. You could serve this with a protein, or make it a meal of it's own by mixing your protein of choice into the quinoa. I think it would be nice with a little parmesan cheese to top it off as well.

1 Kabocha Squash

2 tbsp. Maple

1 Tbsp. Olive Oil

Pinch of Salt and Pepper

3/4 Cup Quinoa

1 tsp. Ground Cardamom

1 Shallot, Minced

1 Pear, diced (any type you prefer, but a firm one)

1/3 Cup Basil, Chopped

3 Tbsp. Meyer Lemon Juice

1 Tbsp. Extra Virgin Olive Oil

1 Tbsp. Agave Nectar/Honey

2 Cup Baby Spinach and or Mache Lettuce

Salt and Fresh Pepper to taste

Oven to 425'

1. Cut squash in half and seed it. Mix the maple and olive oil and rub generously onto the flesh of the squash. Roast cut side down, for about 20 minutes. Turn the squash cut side up and cook about another 15 - 20 minutes 'til finishes cooking and caramelizes on top. The cooking time will depend on the size and type of squash you use, continue to test it with a fork. It should be the firmness of a baked potato.

2. While squash is cooking, prepare the quinoa. Bring 1 1/2 cups water to a boil and add the quinoa, cover and simmer for about 10 minutes until the liquid is absorbed. Remove and transfer to a mixing bowl. Add the shallot, lemon juice, cardamom, olive oil, and stir. Allow to cool down about 8 minutes, add the basil, pear and greens to combine **Don't add them when the quinoa is pipping hot, otherwise it will wilt them into a brown mess.

3. Remove the squash boats and let them sit about 5 minutes to cool down. Fill each cavern with desired amount of quinoa mix. Sprinkle the top with fresh ground pepper and serve.

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.