Simple Cornbread Muffins

Oh the Grist Mill. That was such a fun day. We picked up the corn meal and flour from there for a donation and then promptly made these corn bread muffins. The recipe was in a stack on the wall. They are not a sweet cornbread despite having some sugar in them. I’m not sure if it was the freshly ground flours, but after about a day or two in airtight containment, they do get a little crumbly. I suggest eating them over the sink or near a scavenging cattle dog who loves to eat your crumbs.

Inspiration: The Grist Mill

Ingredients

  • 1 cup whole grain cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 cup milk
  • 1/3 cup vegetable oil

Preparation

Preheat the oven to 400 degrees. Grease an 8″ square baking pan or 12 muffin tins. Combine all of the dry ingredients in a large bowl. Whisk well to combine. Add the remaining ingredients. Stir until just combined. Spoon into the baking vessel you chose.

Bake for 20 minutes or until the top starts to turn light brown.

Weekly Reads 18

The sun is starting to make an appearance and it’s really making me happy. The office remodel resulted in my work space having a giant window on my back. Between that and the occasional dog walk, it’s been a great realization just how much I enjoy that ball of fire in the sky. I haven’t worn my favorite wool coat in at least a week!

It was Spring Scoot this weekend, so my time riding cupcake [that’s a thing] has increased a whole lot. My legs are not pleased. They were already angry from the Barre3 class I tried on Wednesday. My legs still hurt. A lot. Like a lot a lot. I know I haven’t been hitting the gym or working out with the intensity I used to, but dang. Consider me humbled.

Source.

I splurged on these linen sheets. They’re so comfortable and temperature regulating. Why did I wait?

Of course I’d eat pretzels wrapped around breakfast sausage. Of course.

Now this all-IKEA cheese plate seems like a fun reason to get some friends together.

I’m glad to see that the fact that I still write notes instead of type them makes the most sense.

This Yucatán Mexico travel guide is creating a travel itch that needs to be scratched.

Ambivert? That’s probably a really close representation of me, myself, and I.

This story about her grandma and New Orleans has me missing mine. Grandma’s can be so cool.

Putting greenery in my mac-n-cheese is a sure fire way to ensure I’m going to eat all of it. Cue the springiness of spring dishes.

This space is everything I want. I’m now lusting after the shelving system for the living room.

#bathroomgoals.

I could eat this breakfast bowl every day.

Because we could all use a little more self-care, couldn’t we?

Chimichurri and a Charred Broccoli Salad

This is unbelievably easy. I’ve always wanted to make chimichurri. I don’t eat it that often, but I love it every time I do, and I’ve heard it’s easy. It is easy. It is delicious. It’s hard not to always have some on hand.

Charred broccoli is ridiculously good too. I added more red pepper flakes to the dressing because you know that’s how I do, but you could back off. The original recipe had arugula, but I didn’t want to buy an entire container just for a cup of arugula. Bulk mixed greens were a fine substitute. For some reason, the vegetable peeler was making gigantic pieces of cheese. I think I’d shred it next time for better distribution. I’ll take cheese with every bite, thankyouverymuch.

The steak method is pretty much the go-to. It yields such a juicy steak. I live and die by my thermometer now. Consistent results every time. I ended up with a smaller steak just because a) New Seasons ran out and b) I really don’t need to eat more than a half pound of steak in a sitting, do I? If you put it in front of me, you know I’ll eat it. It meant that the meat to chimichurri recipe was a little off, but that’s ok. You’ll want to eat this stuff by the spoonful.

Inspiration: The Splendid Table

Ingredients

  • 1lb flank steak
  • 1lb broccoli florets, cut into even pieces
  • 1 cup mixed greens
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 3 teaspoons honey
  • 2 teaspoon red pepper flakes
  • 1/4 cup of pecorino romano cheese, peeled with a vegetable peeler
  • 1 1/2 cups parsley
  • 3/4 cup cilantro
  • 1 shallot, sliced thin
  • 1 tablespoon sherry vinegar
  • 2 garlic cloves, sliced thin
  • 1/2 cup + 2 tablespoons vegetable oil
  • salt and pepper

Preparation

Season both sides of the steak with salt. Set aside until needed, allowing it to come up to room temperature.

Heat a 12″ skillet on high heat. Add the broccoli florets and cook them, stirring occasionally, until they start to char on all sides. This will take 8-10 minutes. Toss the broccoli in a large bowl with the mixed greens, olive oil, 2 teaspoons of honey, lemon juice, and a teaspoon of red pepper flakes. Season with salt and pepper. Top with the pecorino romano cheese, and cover the bowl. Set aside until ready.

In the bowl of a food processor, add the parsley, cilantro, shallot, vinegar, garlic, remaining teaspoon of honey, remaining teaspoon of red pepper flakes, and 1 teaspoon salt. Process until the mixture is finely chopped and incorporated. Keep the processor on as you drizzle in the vegetable oil until the mixture is well blended. Transfer the chimichurri to a bowl.

Heat the remaining two tablespoons of vegetable oil in the skillet until nearly smoking. Pat the steak dry with paper towels. Season both sides with pepper. Add the steak to the hot skillet and turn the heat down to medium-high. Brown the first side, it will take 1 1/2 – 2 minutes. Flip the steak and brown that side. Continue to flip cook and flip the steak in this manner until the internal temperature of the steak is 120 degrees.

Transfer the steak to a cutting board, spread 1/3 cup of the chimichurri on top, cover with aluminum foil, and let the steak rest for about 10 minutes. Thinly slice the steak against the grain before serving with the broccoli salad and the remaining chimichurri.

Slow Roasted Citrus Salmon

This salmon was a nice change from the usual grilled salmon with salt and pepper I usually make. New Seasons had 283,920,382 types of citrus at the time, and I ended up picking one that had a very grapefruit-y essence that was fine for me, but not for someone else in the house. I should have definitely should have gone with the tried and true blood orange, but I wanted to try something new.

Going low and slow with all that oil and citrus made for a very, very, very moist salmon. Not a chance that this sucker is drying out unless you try to overcook it. A mandoline is going to be your friend. I had everything in the oven in probably 10 minutes.

Don’t be scared by the jalapeno. I really thought it’d be spicier based on how spicy it was pre-roast, but it was really mild when all was said and done. It added a little more depth to a bright, yet rich, piece of salmon.

And now I’m out of salmon in the freezer. I have to back to buying it at the store like a normal human. What’s the world coming to?

Inspiration: Bon Appetit

Ingredients

  • 1 fennel bulb, thinly sliced
  • 1 orange, thinly sliced with seeds removed
  • 1 Meyer lemon, thinly sliced
  • 1 jalapeno, thinly sliced
  • 2lbs, skinless salmon fillet
  • 3/4 cup olive oil
  • sea salt and pepper

Preparation

Preheat the oven to 275 degrees. Toss the fennel, orange slices, lemon slices, and jalapeno into a shallow baking dish. Season with salt and pepper.

Season the salmon on both sides with salt and pepper before placing on top of the fennel citrus mixture. Pour the olive oil all over.

Roast the salmon, uncovered, until it’s just about cooked through. 30-40 minutes should be plenty of time, but my fillet was really thick. I went to 40 and tested it with my thermometer. Internal temp should be about 145 degrees.

Transfer the salmon to a platter and spoon the fennel citrus mixture on top. Taste for salt and pepper.

Weekly Reads 17

I burned myself out working three 14-hour days in a row for no reason. Well, no reason other than I had the time and was on a roll. Take it from me–if you don’t have to, don’t. Even if you have to, try not to. That much brain power and screen time aren’t good for your well-being. I made some post-work plans this week just to ensure I’ll disconnect at a reasonable hour. You gotta do what you gotta do.

The weekend was a great reprieve. Nearly no work. I hardly checked email. The sun was out all day. I walked over 8 miles in the sunshine. I have to store up that vitamin D when I can. The Timbers had another great, fun-to-watch game. I ate a Figlia egg salad sandwich [my favorite!] and tried their housemade hazelnut milk in a latte. Game changer. Cheese club was an introduction to Puits d’Astier. It was recently a centerfold cheese in Culture magazine. Check it out. It’s like brie, but better. The one we had was shipped via boat across the ocean and then traveled by truck from NYC to PDX. By the time we got it, it had an epic amount of furry mold. Apparently, it’s common but depends on the moisture content in the air, what other bacteria are around, and what the sheep were eating at the time. It’s fascinating. And delicious. Just don’t smell the rind. Trust me.

Andrew’s friend Joshua is an amazing artist. I’m in love with more than a couple pieces.

I’ve tried the whole make-your-own-almond-milk thing, but all the waste leaves me feeling meh. This method seems like a great alternative. If you’ve tried it, I want to know!

I might have been researching shampoo the other night, and Andrew might have made fun of me for it.

The Financial Diet website is a new find. A few of the books on this list are now on my to-read list in the abundance of free time I don’t have.

Cherry upside down cake. I haven’t wanted to bake something so badly in a long time.

I was a little skeptical of Ben & Jerry’s non-dairy flavors, but after nearly finishing the pint of Chunky Monkey, I’m sold.

I haven’t been making time for the gym lately, and I’m finally starting to crave it. And since cardio sucks, this workout seems like a worthwhile alternative.

Since I’ve been carrying my work laptop back and forth from the office, and traditional Portland rain is in full effect, I’ve been scoping out water-resistant backpacks. This one is on the short list. Too bad I don’t think it’d fit my laptop.

Ham. And. Cheese. Slab. Pie.

An old school turned Dutch home. Swoon.

(Not) Juggling it All. YES.

A great list of women-run podcasts. Currently following: One Part Plant and Heroine.