To-Do Lists

Does anyone else find it a little ironic that at the same time we’re all supposed to be relaxed and enjoying the holiday season – is when our lives start spinning at mach ten?

Or is it just me?

I know around the holidays, hours at work go into overdrive, trying to remain studious with schoolwork goes into overdrive, baking and gifting goes into overdrive and life in general just starts flying by faster than the blink of an eye.

Do I need to say that I’ve got a pretty hefty to-do list at the moment? I don’t think it’s only me, either – senior pictures have bee up for months with customers able to purchase, but it’s Christmas that motivates them to finally order prints: I’ve received three orders this weekend after going weeks without any!

Anyways. That said – I’m still a firm believer in finding time for what you love.

Like Teddie.

And food.

Like bread.

And with Healthy Artisan Bread in Five Minutes a Day, it couldn’t be easier! Expect a review soon.

And like cookies.

Lemon poppyseed cookies.

And like pancakes.

Peanut butter and jelly cornmeal pancakes, no less. Made with peanut flour instead of graham flour.

And like hearty, soul-warming dinners.

I think I’m on a little bit of a mushroom kick, ever since making the stuffing for Thanksgiving.

My next “must-do” involved stroganoff.

To preface this; I didn’t, and still don’t; know what a stroganoff exactly is. I just have this assumption of what it is in my head.

Creamy.

With noodles.

and mushrooms.

…and creamy.

To be blatantly honest, I’ve never had real stroganoff. I just think I like it because I have fond memories of this stuff:

Uhhh, yeah….about that. Is that even stroganoff? I don’t see mushrooms. It just says there are mushrooms.

I like my version better.

I made it last night on a whim, not sure what I’d turn out in the end. I wasn’t feeling pasta though, so just had the stroganoff with a side of roasted b-nut squash ad cranberry sauce, because apparently I am still honing Thanksgiving.

That or I like odd combos, take your pick.

Anyways; I was so surprised at how good it turned out that as soon as my mom took her seat at the table I shoved my bowl in her face, demanding her to taste it.

Since I am never so convincing in my pleas, she was pretty sure I was poisoning her or something, though she was delighted with the hearty flavor from the fennel, the creaminess from the hummus, and the contrast in texture of the kale ad mushrooms. It was so good that I had to make it again tonight, this time following through with the noodle part. And it was even better.

Now that I’ve piqued your interested with a so-called stroganoff that involved hummus, I’ll share with you my delightful recipe. I might be having this every day for the rest of the week, if you don’t mind.

Mushroom and Kale “Stroganoff”

serves two

• 2 servings whole wheat pasta

prepare the pasta as directed in salted water. When it is cooked, drain ad set aside, reserving one cup of the water for later use.

• 1 small onion, chopped
• 1/2  T. olive oil
• 1 1/2 c. sliced mushrooms
• 3 large kale leaves, thinly sliced
• 1/4 t. fennel seed
• salt and pepper, to taste

In a large pan, heat the olive oil and then add in the onion. You might need to add a little bit of water. You want to cook them until they start to brown/get a little crispy on the outer edges, though – so don’t use too much oil. Add in the mushrooms, kale, fennel seed and salt and pepper. Add in a couple of tablespoons of water and cover until the mushrooms are tender and the kale is bright green, stirring ocassionally.

• 1 c. reserved pasta water
• 1 T. white bean flour (for thickening – you could use any type of bean flour/flour/cornstarch, though I am unsure of amount exchange if using cornstarch)
• 2 T. roasted red pepper hummus
• 1/2 T. pub-style dijon mustard
• 1 T. nutritional yeast

In a small mixing bowl, whisk all together until smooth. It is best to do this while the water is still hot.

Once the kale and mushroom mixture is cooked, pour in the liquid. Lower the heat and bring to a simmer, stirring often. Allow to thicken about ten minutes, still stirring often. Once thickened, shut off heat and let sit one minute. Gently stir in the pasta.

Uh-yuhm.

What’s your favorite mushroom dish? Well, if you like mushrooms, anyway