this is green and red but not christmas

*I really love blogging, but I'm having a hard time (1) being consistent and (2) finding my niche in terms of what I enjoy and can constantly blog about. There's my tumblr, where I pretty much just post and repost pictures and links and quotes I like, once in awhile throwing in a piece of writing or two, but in general, my tumblr is like a bulletin board where I tack on things that catch my eye, then float on by. It's a place of often thoughtless whimsy or cursory rehashing. Sometimes I post pictures I've taken, but lately I haven't really been taking pictures. Which is why I post infrequently on this blog too (another reason is that I always forget to write down recipes). Though this blog started out as a photo blog, it has turned into more of a recipe blog, which I'm okay with - except that when I head back to school in about a month, I won't have a kitchen anymore. Then what will happen? Who knows? I just know I really like blogging.

*At the same time, I've accepted that my life is a bit rough-and-tumble right now, constantly changing, constantly in flux. Last year I was in four different continents and at least nine different countries. I have no long-term plans in my head, and to be honest, I'm still trying to figure out who I am and what I love to do. I've been second-guessing my passions, trying out new things, and figuring out my emotions and desires - all of which collectively means that I'm really just growing up and trying to get comfortable in my own skin. So I know that there's not going to be consistency in my life for awhile, that I'm going to be changing and trying and changing again for awhile, and that blogging (which I've been doing since I was 12 years old - my first blog was on xanga.com and my username was xoxandyroddick, I kid you not) will be following suit.

*On an unrelated note, here's a pretty tasty kale salad:

Marinated Kale and Roasted Beet Salad
Serves 2 as a side dish

Ingredients:
1 large beet or 2 small beets, washed and scrubbed
1 bunch raw curly kale (washed, de-stemmed and dried) – 4-5 stalks
juice of 1 medium lemon (about 3 Tbsp)
2 Tbsp apple cider vinegar
1 Tbsp liquid aminos (tamari or soy sauce would work too)
2 Tbsp nutritional yeast
1 Tbsp tahini
2-3 cloves of garlic, minced
1 large beet or 2 small beets, washed and scrubbed
1 tsp sesame seeds, to taste as garnish (optional)

1. Preheat oven to 350 degrees.

2. Wrap the beet(s) in foil and bake for one hour, or until soft.

3. Tear the kale leaves off the stalk, breaking up the leaves into smaller pieces as well. Put into a bowl.

4. In a separate bowl, combine the lemon juice, apple cider vinegar, liquid aminos, nutritional yeast, tahini, and minced garlic. Whisk until smooth.

5. Pour dressing over kale leaves and massage well with hands for 1-2 minutes. Let marinate for an hour (while the beets bake!). Make sure to marinate the kale because this makes the salad taste infinitely better!

6. Remove from oven, unwrap, and let cool 5-10 minutes. Then peel (should be very easy at this point) and dice into chunks.

7. Top kale salad with diced beets and sesame seeds before servings

this is la ensalada de mi padre

*For several years now, I have cooked for my dad on Father's day. It's fitting, I think - because my dad is not much of a material-centric man and is not the kind of person who really desires objects or things. As such, how I show my love for him is through an act of service, through cooking for him and feeding him, which reciprocally mirrors the ways in which he has nourished me with his care and encouragement throughout the years.

*I cooked several dishes, but I thought this one in particular was very suited to his tastes: he loves Mexican food - especially beans - so this Mexican fiesta salad - which was not too difficult to throw together - seemed to fit the bill. This is a refreshing, flavorful, and colorful dish that is perfect to serve up on a hot summer day. It can be eaten in a tortilla, atop salad greens, or even as a side dish at a barbecue.

*(don't leave out the toasted chili pumpkin seeds - they are key and give this dish a lot of flavor and texture!)

Padre’s Mexican Fiesta Salad
(adapted from the Candle Cafe Cookbook)

serves 2-4

1 cup quinoa (I used 1/2 c yellow, 1/2 c red), rinsed and drained
2 1/2 c water
2 ears of corn1 can black beans
1 red bell pepper, destemmed + deseeded + diced
1 cup hominy
1/4 cup chopped cilantro
juice of 1 lime
salt + pepper to taste
1 cup toasted chili pumpkin seeds*

(optional) 1/2 avocado, diced (I didn’t add this this time, but I definitely would next time!)

*season 1 cup raw pumpkin seeds with 1 tsp chili powder and 1/2 tsp sea salt. Toast at 350 degrees F for 10 minutes.

1. Bring water to a boil in a pot. Add quinoa to the pot, then lower to a simmer and cook for 25 minutes until fluffy. Set aside to cool.
2. Boil (or steam) corn in a large pot of water for about 8 minutes. Remove and let cool.
3. In a large bowl, combine black beans, bell pepper, hominy, chopped cilantro, and lime juice.
4. Using a sharp knife, cut the corn from the cob into the salad mixture.
5. Add quinoa to the salad. Toss well.
6. Season with salt and pepper to taste.

7. Top with toasted pumpkin seeds and avocado.