Issue #19, I like it!

Let's Get Lost, August 10,2024

9 things worth sharing

#1. I like it!

I’ve been reading Quietly Hostile by Samantha Irby and the very fist essay is called I like it!

From the essay: “I have no idea what news is real or which celebrity is an actual good person or what zeitgeisty show most deserves my attention or which cause is the correct one for me to text my $10 monetary support to, but I do know that if I pick the wrong one, someone I don’t know very well, or maybe don’t even know at all, is going to demand to know, WHY?

You can use ‘I like it'!’ (the exclamation point is necessary) any time some freak questions a regular-ass thing you enjoy and it’ll swipe their legs out from under them every single time…”

LET’S PRACTICE! What food are you hesitant to admit to the cultured masses that you like??? Tell us proudly in the comments below! Here’s one of mine - Meatloaf! I like it!

BY THE WAY: this works equally well in the reverse, so feel free to turn that question around and admit to something you feel you are “supposed” to like but actually don’t.

#2. We are in Door County, Wisconsin for a few weeks and there are SO MANY fun things to do and see here. We visited this area for the first time 2 years ago and I wrote up a blog post about all the places we discovered. Here’s where you’ll find that: Best things to do in Door County. I’ll be adding to the list after this visit!

I took the photo of that dreamy sailboat on that first visit. Drool.

#3. See that photo above of tomatoes and cheddar on toast?

I am not joking when I tell you that this has been lunch for at least 5 of the past 10 days: A thick slice of really good bread, toasted + a slather of mayo + an unreasonably thick slice of locally made extra sharp cheddar cheese + equally large slices of tomatoes from the local farmer’s market + salt and pepper = HAPPINESS.

#4. On Thursday morning I pulled into the parking lot of a local farmer’s market next to a car with a dog sitting in the driver’s seat with his paws on the wheel like he’d just parked the car. I’m guessing he’s not supposed to be in the front seat because the second he saw me he all but disappeared, with just the very top of his eyes peering out the window and I found this hilarious and adorable.

#5. The yellow cast iron braiser in the photo above is the hardest working pot in my kitchen.

Last winter, we stayed with my friend Charlene and she had a braiser that I fell in love with and ordered my own on the spot. I keep it on my stovetop at all times and use it almost every single day (You will find it in many photographs in this newsletter including the last recipe in this issue). If you add one pan to your collection this year, might I suggest that this is the one.

#6. Steve and I go through a LOT of sparkling water. Like, an embarrassing amount. Not only do I feel kind of ridiculous about the small fortune I spend on boxes of the stuff every time I go to the grocery store, I don’t feel great about the number of empty cans we produce on a daily basis.

We’ve had carbonated water machines in the past and they don’t work great. BUT, I purchased a Ninja Thirsty (pictured above) 6 weeks ago and we LOVE it. It works great. Also, that water bottle in the photo next to it is designed for carbonated water and it also actually works and keeps my water cold and bubbly for hours and hours. 👏

#7. It’s complicated.

Many of you have probably already seen this because I know it’s made the rounds, but I loved reading this series of posts about why biological sex is complicated from Biology professor Rebecca R Helm.

#8. This quote has been occupying a lot of brain space lately: “Rigid, the skeleton of habit alone upholds the human frame.” - Virginia Wolf

Well ain’t that the truth, Virginia.

#9. Aleppo pepper.

If you are familiar with my recipes you’ll already know that I’m a huge fan of Aleppo pepper. It’s one of the easiest and most delicious ways to add a touch of heat and smoky chili flavor to everything from soup and sandwiches to meat, veggies, and eggs. I love the stuff and keep a little jar of Aleppo pepper oil on my countertop at all times.

You’ll find Aleppo pepper in three of the recipes in this issue - Turkish meatballs, cantaloupe salad, and homemade harissa spice blend - but also try it in this red lentil soup, marinated feta, butternut squash pansotti (or ravioli), and poblano corn chowder.

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New recipes on the blogs

Peach Crumble with Coconut and Almonds {Gluten Free}

A few weeks ago I baked this peach coffee cake, which has a toasted coconut, almond, and brown sugar crumb topping that I wanted to eat by the spoonful. (I might have even done so.)

I'm kind of obsessed with it and want to put it on everything. And because peaches are so good right now, it seemed like a good idea to use it as a topping for peach crumble. And, yes, yes it was a very good idea.

Get the recipe —> Peach Crumble

Spinach Artichoke Chicken Casserole 

This casserole is everything we love about artichoke dip BUT a bit less rich and with plenty of cheese, tons of fresh spinach, and chicken of course. Plus a buttery, crispy layer of panko.

So I ask you: How can you go wrong when dinner is a creamy, cheesy combo of chicken, spinach, and artichokes all in one crispy panko covered dish?

Get the recipe —> Spinach artichoke chicken casserole

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Turkish meatballs

This is by no means any kind of authentic representation of Turkish food. Rather, the spices used to flavor these tasty little meatballs are reminiscent of Turkish cuisine.

What I most want you to know about these little meatballs is that they are packed with flavor and relatively easy to make, depending of course on your definition of “easy to make”. 🙂

• The meatball mixture will take you roughly 20 minutes to prepare and shaping the mixture into balls takes another 5 or 10 minutes.

• At that point, if you don’t want to cook them right away, you can refrigerate the meatballs for up to 48 hours.

• You could also freeze uncooked meatballs for up to 3 months. This allows you to remove only the number of meatballs you want to cook the day you want to cook them (let them defrost in the refrigerator for a few hours).

• The yogurt sauce is just a matter of putting everything into a bowl and giving it a stir. It doesn’t get much easier than that.

Serve these meatballs inside pita bread along with some chopped tomatoes and plenty of yogurt sauce. This will make a very messy (but delicious) sandwich that will most likely require a fork.

OR, for a less messy meal, spoon some yogurt sauce on the plate, top with a few meatballs and some chopped tomatoes and serve wedges of pita bread alongside the meal.

This recipe makes 20 meatballs. If you plan to stuff the meatballs inside a half of a pita bread, you’ll want about 3 meatballs per half. I feel like one half of a pita bread stuffed with 3 meatballs is a good size serving, but hearty eaters will want both halves of their pita bread, each stuffed with 3 meatballs.

For the meatballs:

• 1/4 cup extra virgin olive oil, divided

• 1 shallot, finely chopped

• 3 cloves garlic, minced

• 1 teaspoon cumin

• 1 teaspoon oregano

• 2 teaspoons Aleppo pepper (or smoked paprika or any kind of chili powder; be mindful about the heat level of the chili powder you choose)

• 1/2 teaspoon ground cinnamon

• One piece of pita bread (an 8-inch piece/ 2.5-3 ounces)

• 1/4 cup greek yogurt, whole milk or 2 %

• 1/4 cup water

• 1 cup chopped mint and/or parsley (use all one or the other, or a combination of the two)

• 1 1/2 pounds 90% lean ground beef (or ground turkey)

• 2 teaspoons salt (more or less to taste)

• 1 teaspoon ground black pepper

For the yogurt sauce:

• 1 cup greek yogurt, whole milk or 2 %

• 1/4 cup tahini, this is the brand I used

• 1/4 cup lemon or lime juice

• Salt to taste

• Cayenne pepper to taste (optional)

For serving:

• pita bread

• chopped tomatoes

Instructions:

1. Add 2 tablespoons of the olive oil, a chopped shallot, 3 chopped garlic cloves, 1 teaspoon of cumin, 1 teaspoon of oregano, 2 teaspoons of Aleppo pepper, and 1/2 teaspoon of cinnamon to a small saucepan or skillet and set it over medium low heat. After the oil starts to sizzle, cook for about 2-3 minutes. Set aside to cool.

2. Tear one 8-inch pita into small pieces and add the pieces to a large bowl. Add 1/4 cup of Greek yogurt and 1/4 cup of water and use your hands to mash the mixture into a paste.

3. Finely chop the mint and/or parsley and add that to the bowl. Add the oil and shallot mixture, 1 1/2 pounds of ground beef, 2 teaspoons of salt, and 1 teaspoon ground black pepper. Mix with your hands then shape the mixture into 20 balls. Set the balls on a plate or a tray as you shape them and then cover and refrigerate the meatballs for 15 minutes. (At this point the meatballs can be refrigerated for up to 48 hours.)

4. When you’re ready to cook the meatballs, add the remaining 2 tablespoons of olive oil to a large non-stick skillet. Set the pan over medium high and heat the oil just until it’s beginning to smoke. Add half of the meatballs to the skillet. Use the back of a spatula to gently press down on the meatballs, flattening them into a thick patty.

5. Cook the meatballs until the bottoms are well browned, about 4 minutes. Flip them over and cook until the other side is also well browned, about 4 minutes longer. Transfer to a platter and cover to keep warm. Repeat with the remaining 10 meatballs.

6. To serve, cut a pita bread in half and smear the inside of the bread with a generous amount of yogurt sauce. Tuck 3 meatballs inside the pocket and add some chopped tomatoes. Alternatively, spoon some of the yogurt sauce onto a plate and top with a few meatballs and chopped tomatoes. Serve with wedges of pita bread.

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Savory Cantaloupe Salad

I love this direct quote from Steve (my husband) after he ate a large bowl of this salad: “Once I wrapped my head around this salad, it was really good!” 😂

Thankfully, Steve is open to trying almost anything, a trait I am incredibly grateful for because it aligns with my constant need to experiment.

If “savory” and “melon” are not words you’d generally put in the same sentence, you’ll likely have to make the same mental adjustments as Steve. But also, be like Steve and give this a try because you just might come away with the opinion that it’s really good.

And if you’re still raising your eyebrows… I like it! 😋

Here’s what you’ll need:

• 30 minute quick pickled red onions using 1 medium size red onion

• 1/3 cup lemon juice

• 1 tablespoon of honey

• 2 teaspoons Aleppo pepper

• Salt - to taste, start with 1/4 teaspoon

• 1 medium to large sized ripe cantaloupe

• 1/2 - 1 cup pitted kalamata olives, to taste

• About 1/4 cup each of chopped Italian flat leaf parsley and mint

• About 1 cup crumbled feta cheese (optional)

Here’s how to make it:

1. Follow this recipe to make a batch of quick pickled onions using 1 medium size red onion.

2. Add 1/3 cup lemon juice, 1 tablespoon of honey, 2 teaspoons of Aleppo pepper, and 1/4 teaspoon of salt to a small bowl and stir to combine.

3. Cut the cantaloupe into bite size pieces and add them to a large bowl. Roughly chop the olives and add them to the bowl along with the pickled onions, and about half of the chopped parsley and mint.

4. Drizzle the dressing over the top and use a large spoon to toss everything around so it’s all coated with the dressing. Sprinkle the rest of the herbs over the salad.

5. I liked this salad equally well with or without the feta, so including it is up to you. If you’d like to include it, crumble the feta over individual servings rather than sprinkling it over the entire salad. This will allow you to keep leftover salad in the refrigerator for longer. This salad will keep well in the refrigerator for 2 days.

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Cherry chicken salad

As I know I’ve already mentioned, we are in Door County, Wisconsin. One of our favorite things about being here this time of year is the cherries. There are several cherry orchards in Door County and one of them just happens to be right across the street from our RV park.

It’s safe to say we’ve gone through our share of cherries since we arrived earlier this month but that’s not going to stop us from eating more - some of which will be in this salad because it’s going to get made on the regular until the end of cherry season.

There’s no need to be overly serious about the exact amounts of anything in here because it’s still summer and it’s just a salad.

I’ve included some basic suggestions, but honestly, just throw stuff on there all willy nilly and get to the actual important part of eating it.

Start by mixing up a basic vinaigrette.

This super easy, basic vinaigrette is my go-to salad dressing. For this salad, I included chopped shallots and plenty of finely chopped roasted almonds. Here’s how to make it:

1. Add about 2 tablespoons per person of white wine vinegar or unseasoned rice vinegar to a bowl. Peel and chop a shallot into very small pieces and add them to the vinegar (letting them soak for a few minutes will soften the sharp edges).

2. Add 1 or 2 teaspoons per person of dijon mustard, mayonnaise and honey. Sprinkle in some salt and pepper. Stir everything together.

3. Use a fork to whisk with one hand while slowly pouring extra virgin olive oil into the dressing with your other hand. Add about 2 tablespoons per person, but there’s no need to be very exact here.

4. Use a food processor to chop about 1/2 cup of roasted almonds per person into very small pieces (but not so fine that the almonds are turned into a powder). Dump the chopped almonds into the dressing and stir everything around.

Here’s what you’ll need for the salad:

• Fresh cherries: About a cup of cherries per person

• Fresh basil and arugula or any kind of baby greens: About 1/2 cup of fresh basil and 1 - 2 cups greens per person

• Chopped cucumber: I like to use English cucumbers because there’s no need to peel them. Aim for a generous handful of chopped cucumber per person.

• Dried cherries: about 1/4 cup per person

• Cooked chicken: Any kind of cooked chicken will do. Pick up a rotisserie chicken or even fried chicken at your local supermarket. Or, use leftover chicken from a previous meal. Or, follow this super simple method to poach chicken breasts or thighs. For the salad you see here, I sautéed chicken tenders in a bit of butter and olive oil until golden brown and cooked through. If the chicken is warm, let it cool to room temperature than chop or shred.

• Goat cheese: About 3 ounces per person. Good alternatives to goat cheese: crumbled feta, grated parmesan or Parmigiano Reggiano, chopped halloumi, or fresh mozzarella.

How to make it:

1. Mix up the vinaigrette

2. Pit the cherries and cut them in half. Removing the pit is much easier with a cherry pitter. This is the one I have (except mine is red): Oxo cherry pitter

3. Chop the basil, mix with the greens, and pile it onto plates. Top the greens with chopped cucumber and then sprinkle on the dried cherries.

4. Chop or shred the chicken into bite size pieces and pile that on top of the salad.

5. Spoon a generous amount of almond vinaigrette over the salad then sprinkle with some goat cheese and dig in.

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4 homemade spice blends

Most of what I like to cook and eat includes big flavors with lots of herbs and spices. So spice blends are a well used item in my kitchen. Depending on where you live, you might have a good selection of high quality spice blends at your local supermarket or specialty market. And, of course, you can order anything you like online.

But, it’s also nice to have a few blends that you can make yourself, preferably blends that you know you’ll use frequently and that you can adjust to your own preferences. That’s what these 4 spice blends are.

It can be helpful to have a spice grinder to process many of the ingredients in these blends. Or, go old school and use a mortar and pestle.

Za’atar

Za’atar is an eastern Mediterranean spice blend that’s used both as a seasoning and a condiment. Try it in this recipe for za’atar labneh, a rich and creamy cheese spread that’s delicious on bread, toast, crackers, pita, naan, or veggies.

• 1/2 cup dried thyme leaves

• 2 tablespoons toasted sesame seeds

• 1 1/2 tablespoons ground sumac

Use a spice grinder to process the thyme leaves into a powder (you might need to do this in batches). This is not necessary if you purchased dried thyme that’s already been ground BUT, you’ll want to use a bit less - 1/3 of a cup. Add the ground thyme, sesame seeds, and sumac to a bowl and stir to combine. Store in an airtight container.

Garam Masala

Garam masala is a common spice blend in Indian cuisine. You’ve probably seen it in recipes for curries or other Indian dishes like Indian Butter Chicken.

There is no single agreed upon recipe for garam masala. The ingredients differ according to region as well as preference. So, while it’s widely available in most supermarkets, you never know what you’re going to get.

For this reason, most of the time I prefer to make it myself so I can adjust it to my personal preferences. Here’s my recipe:

• 3 tablespoons black peppercorns

• 8 teaspoons coriander seeds

• 4 teaspoons cardamom pods

• 3 1/2 teaspoons cumin seeds

• One 3-inch cinnamon stick

Process all the ingredients in a spice grinder until finely ground and store in an airtight container.

5-Spice Powder

Five spice powder is a fiery blend that is magical in both sweet and savory dishes. In traditional Chinese cooking, the five elements of the cosmos - earth, fire, metal, water, and wood - are represented by the ingredients in this blend. Try it in this Szechuan Tofu stir-fry.

• 5 teaspoons fennel seeds

• 4 teaspoons white pepper corns or 8 teaspoons Sichuan peppercorns

• 1 tablespoon whole cloves

• 8 star anise pods

• One 3-inch cinnamon stick

Process the fennel seeds, peppercorns, and cloves in a spice grinder until they are finely ground then dump the powder into a small bowl. Process the star anise and cinnamon in the spice grinder until they are finely ground and add the powder to the same bowl. Stir everything together and store in an airtight container.

Harissa

Harissa is a North African spicy red sauce made from red chilies, garlic, vinegar, and spices. It is often used as a dip or marinade, and can add smokiness and heat to just about anything, from stews to eggs to braises to pasta.

I use harissa a lot. Most recently you’ll find it spicy harissa pasta. It’s not terribly difficult to find but the heat level can vary considerably from brand to brand. Making it yourself allows you complete control over how spicy you want it.

Many recipes for Harissa call for toasting, soaking, and grinding dried chiles, which is a more traditional way of making this chili sauce. But, I like to use Aleppo pepper instead because it makes the process SO much faster and easier.

Also, Harissa made with Aleppo pepper is more on the moderate to mild side of the heat spectrum, which means you can add more to whatever you’re cooking without burning your face off.

• 3/4 cup extra virgin olive oil

• 1 tablespoon tomato paste

• 12 cloves of garlic, minced

• 1/4 cup smoked paprika

• 2 tablespoons ground coriander

• 2 tablespoons Aleppo pepper

• 3 teaspoons ground cumin

• 2 teaspoons caraway seeds

• 1 1/4 teaspoon salt

• 1 tablespoon white wine vinegar

• 1 tablespoon lemon juice

Add all the ingredients except the vinegar and lemon juice to a small saucepan and set it over medium heat. Cook, stirring, until it’s bubbling, then cook, continuing to stir, for 30 seconds to a minute longer.

Remove from the heat and stir in the vinegar and lemon juice. Leave the harissa in the saucepan until it’s cooled to room temperature. Pour it into an airtight container and store it in the refrigerator for up to a month.

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Recommendations

It’s my pleasure to introduce you to Kayla Cappiello, a fellow recipe developer and blogger with a Substack newsletter that I know many of you will be interested in - especially those of you with gluten, dairy, and nut allergies.

Earlier this week, I asked Kayla if she’d be willing to share one of her recipes with all of you and she sent one over for Thai Coconut Lime Chicken. You’ll find that recipe below.

I had most of the ingredients on hand, so I made it for lunch and it is so good! Here’s what it looked like right before we devoured it…

I LOVE coconut and lime anything and if you’re nodding your head right now, you’re going to want to try Kayla’s recipe and maybe add these to your must-make list while you’re at it:

1. Crispy Coconut Lime Chicken

2. Coconut Chickpea Curry

3. Chicken Adobo with Coconut Milk

4. El Coquito (a frothy coconut and lime drink I discovered in Costa Rica)

Every Friday Kayla sends out an allergy friendly dinner plan with 5 nights of easy, 30-minute meals. These recipes can accommodate gluten free and dairy free dietary restrictions. She always include a little bit about her week, some of her favorite products and a link to her podcast where she talks through one of the recipes she’s published that week! Sign up for the weekly dinner plans here:

And here’s a direct link to her podcast: https://kaylacappiello.substack.com/podcast

And a link to her IG: https://www.instagram.com/kaylacappiello/

Thai Coconut Lime Chicken (gluten free, dairy free)

*I made a few modifications to make this with what I had on hand so I added my changes to the recipe in parenthesis.

For the sauce:

• 13.5 ounce can coconut creamer (I used 1 1/2 cups coconut milk from a carton)

• 1/4 cup sweet chili sauce gluten free (I used 2 tablespoons chili garlic sauce)

• 3-4 tablespoons honey

• 1/2 lime squeezed (I used the full lime)

• 1 tablespoon coconut aminos (I used soy sauce)

• 1 tablespoon sriracha (I left this out because chili garlic sauce is already spicy)

For the skillet:

• 2 chicken breasts cut into 1" cubes

• 2 cups white rice cooked

• 2 bell peppers chopped

• 1 onion chopped

• 1/4 cup crushed peanuts (I didn’t crush my peanuts)

• Green onions for garnish

• (I had some fresh basil left over from cherry chicken salad, so I added that.)

INSTRUCTIONS

1. In a small bowl, whisk together the ingredients for the sauce.

2. Heat a large skillet or wok over medium heat. Add the chicken and cook until browned on all sides. (I cooked my chicken in small pat of butter. I also sprinkled it with some salt because I am a salter.)

3. Add the bell peppers, onion, and sauce to the skillet. Bring to a simmer and cook for 5-7 minutes, or until the vegetables are softened.

4. Stir in the cooked rice and crushed peanuts. Cook for 1-2 minutes more, or until heated through.

5. Sprinkle with dried basil and green onions (I used fresh basil. Serve immediately. (I also sprinkled ours with some shredded toasted coconut.)

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