Using your Underutilized Steamer

From what I can tell, steaming is a fantastic, under-utilized cooking technique. There are a number of ways to go about steaming - bamboo baskets, plastic microwave steamers (I'm not a fan of heated plastic), and ceramic steamers. I find myself using steam as a cooking technique increasingly for a number of reasons. It's deceptively fast. It maintains much of the vibrancy and vitally of ingredients. It's one of the most healthful ways to cook, and (as you'll see) it's surprisingly adaptable. I get a lot of questions about this steamer in particular. It makes appearances in some of my photos and Instagram videos, is a best-seller over at the studio, and I use it for cooking a couple of times a week.

A bit of backstory, I came across the aforementioned ceramic-based "modern" steamer a few years back, bought one for myself, and liked it so much that I eventually started stocking them in the Quitokeeto shop. Like many cooks, up until that point, I used inexpensive bamboo steamer baskets, and was completely fine - using the baskets to steam dumplings or vegetables, primarily. That said, the baskets weren't used often enough, and I hesitated to upgrade my steamer set up, suspecting a new steamer would be another single-use culinary object that would collect dust. But that hasn't been the case. I use mine a few times a week, love it, and am coming up with new ways to use it all the time. I drafted a list of all the ways I currently use my steamer and posted it here as a reference. Whether you have a steamer like mine, bamboo baskets, or an insert for a larger pot - dumplings, tamales, eggs, are all fair game. You can browse my list of steamer ideas and inspiration here.

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Grab & Go Chia Yogurt Parfait

This is a favorite grab-and-go breakfast. You stir a generous spoonful of chia seeds into vanilla-spiked yogurt, and then top everything off with smashed berries, and a bit of something crunchy - toasted nuts or popped quinoa are both great options. It takes two minutes tops. The chia seeds plump overnight in the refrigerator, and you have a delicious, creamy, (seemingly) decadent parfait at the ready in the morning. It's perfect for days when you don't have any time to sit for a proper breakfast, and still want something A+ for the road.

< I posted the recipe here >>>>.

I also posted a dairy-free / vegan chia breakfast bowl a couple of years back, it's posted here, for those of you who'd prefer the alternative. Enjoy!

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Favorites List (10.13.16)

A few favorites for the weekend! -h

- Mezcal Sunrise

- Climbing the Eye of God

- Reading: this, next up this

- Turmeric Popcorn

- Watching: this Frontline

- Watching this never gets old.

- Mr. Money Mustache's retirement (sort of) plan

- Behind the Scenes at Santa Maria Novella, the World's Oldest Pharmacy

- Medical Mountaineers

- Buddy Benches - bring on the adult versions too! :)

- Vote. And, also, vote with your dollars.

- A Minimalist Architect's Surprisingly Vibrant Tuscan Home

- Vitamin C Tea

- Chained to the Stove: What It's Really Like to Write a Cookbook

- The Lost Frescoes of Rajasthan

- The Birth of Sake (video)

- Cosmic Doughnuts

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Turmeric Popcorn

I posted a photo to Instagram over the weekend. A snapshot of a catch-all stretch of counter space, where I tend to keep recipe clippings, a journal, receipts, and snacks that I can grab on my way out the door. In the aforementioned photo there was a jar filled with turmeric popcorn, and a few of you asked for the recipe. Done! Here you go. I like to add all sorts of things to popcorn, and in this case it was: turmeric, saffron, nutritional yeast, sesame, and toasted coconut. I do a green version as well, and can post that down the road a bit, if you like. In the meantime, enjoy!
< I've posted the recipe here >>>>>>.

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Vitamic C Tea Blend

Many of you have seen my spice drawer - always in some state of disarray. I also have another area - filled with ingredients I use to make herbal tea blends. Dozens of little white bags filled with chamomile, hibiscus, dried nettles, citrus peels, ginger and the like. Inviting a spectrum of teas into your life is great way to supplement different vitamins and minerals, and hydrate at the same time. Along those lines, my philosophy is that every glass of tea is an opportunity to do something nice for your body. So, whenever inspired, I blend a couple of small containers full of different ingredients to brew - usually some sort of seasonal or supportive blend, and then keep the containers on hand at both the house and our work studio.

I thought I'd share an easy favorite with you today - a Vitamin C Tea Blend. This one is much appreciated when an immunity boost is needed, or for the times when we're stressed, over-worked, or just dragging a bit. Hibiscus and rose hips are both Vitamin C power houses, and I like to add a good bit of saffron, and lemon peel for dimension and flavor. The pronounced tang and vibrancy of this tea is something I love straight, but feel free to sweeten if you prefer.

I posted the recipe here.

Enjoy! -h

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Yogurt Love: A Dozen Favorite Recipes

I thought I'd highlight one of the ingredients I reach for most often. Yogurt isn't just for breakfast or a quick snack; it has limitless possibilities. If you wrap it in cheesecloth and let it drain, you'll end up with creamy, delicious yogurt cheese (labneh), to which you can add herbs, spices, or citrus zest for a savory spread, or berries and honey if you're after something sweeter. Unsweetened plain yogurt is the perfect base for many dips, and a favorite component in a wide range of soups and grain bowls. I've included a list of my favorite yogurt recipes below. Enjoy! xo - h

Lentils folded into Yogurt, Spinach, and Basil: This recipe, from Lunch at the Shop: The Art and Practice of the Midday Meal was a big hit when I initially posted it. It's great on many fronts, fast and easy!

Pomegranate Yogurt Bowl: We're on the cusp of pomegranate season, so keep this in mind. A simple breakfast bowl made with Greek yogurt, fresh pomegranate juice, puffed quinoa cereal, toasted sunflower seeds, and honey.

Labneh Recipe:How a package from Jaipur, India inspired lots of yogurt-straining, labneh-making.

Mast-o-Khiar Yogurt Dip: The prettiest dip in my repertoire - my take on the Iranian preparation of Mast-o-Khiar (yogurt and cucumber). I use lots of fresh herbs, dried rose petals, toasted walnuts and a pop of added color and tartness from dried cranberries.

Fresh Mint Chip Frozen Yogurt: A luscious fresh mint frozen yogurt recipe from the wonderful Sprouted Kitchen cookbook.

Herbal Rice Salad with Peanuts & Salted Garlic Yogurt: An herb-packed rice salad recipe with peanuts, toasted coconut, a strong boost of fresh lime, and salted garlic yogurt. A recipe to keep in your back pocket.

Mung Yoga Bowl: The kind of bowl that keeps you strong - herb-packed yogurt dolloped over a hearty bowl of mung beans and quinoa, finished with toasted nuts and a simple paprika oil.

Other yogurt recipe inspiration!

- Cantaloupe and Mint Yogurt Pops (Sprouted Kitchen)

- California Yogurt Bowl (Quitokeeto)

- Turkish Style Vegetables with Yogurt and Green Chile oil (Ottolenghi)

- Frying Pan Yogurt Flatbreads (Anna Jones)

- Naz's Aash-e Reshteh for Norooz (A beautiful version of one of my favorite soups)

A few last thoughts: When it comes down to something as straightforward as purchasing or sourcing yogurt, the only thing that matters is finding a good source or brand. That slick-packaged, synthetically sweetened stuff at the supermarket isn't what you're after. Look for fresh organic yogurt rich in live active cultures, or if you're more ambitious, try making your own. The live cultures in yogurt help maintain an optimum balance or microorganisms in the digestive tract. This supports healthy digestion, strengthens the immunes system, and provides a host of other benefits.

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