Author Archives: Kirsten

My New Kitchen

In case you missed it, I moved apartments a little over a week ago.  Same city, different neighborhood.  I was due for a change after living in the same building for three years, especially a change that saves me a lot of money.  So long, expensive garage parking.  Hello, parking lot behind the building where in my first week of living here I was greeted by Johnny Law (and three of his comrades) in possession of an arrest warrant for one of my neighbors.

So my new neighborhood is a little, um, edgier than the last, but I’m sure that once I get my hands on a can of mace this place will really start to feel like home.  My new kitchen may not look out over a park filled with wildlife and hoopsters, and it certainly isn’t flooded with natural light like the last one, but it does have mirrored sliding doors and a dishwasher.  Change can be good.  Here are a few pictures of my new place, mostly for my mom who helped with all the hard work but missed out on seeing it all come together.

View from the entryway.  Still trying to figure out where to put the coffee maker.

Nice, big oven

Mirrored sliding doors in the kitchen.  Pretty standard, right?

Food and booze storage behind the mirrored doors

Sliding baskets from Container Store for better organized food storage.

The other half of the storage area.

This wire rack is probably my favorite thing in my new kitchen.  I only have one drawer which is currently occupied by silverware, so I have most of my frequently used utensils hanging within reach.

I guess the hanging rack is actually my second favorite thing about my new kitchen.  My favorite thing is the dishwasher.  Having been dishwasher-less for the last three years made me forget the joy of not having to wash every single dish I use.  When I looked at this apartment I completely underestimated how nice it would be to once again have a machine do the cleaning for me.  I can get a few extra bowls dirty without worrying about having to hand wash each one.  If I start mixing ingredients in a bowl and then realize that the bowl is too small I can transfer them to a bigger bowl.  No big deal.  Technology, I like you.

I had one magnetic spice rack in my old apartment, and I picked up two additional ones because they are awesome.  Instead of buying pricey jars of spices and only using a fraction of the contents before they expire I can buy a small amount from the bulk bins and fill my little containers.  The shelf on the left is actually a CD shelf from IKEA.  In its former life it held extra bath products, but thanks to a full size vanity in the bathroom it has been repurposed as a home for salts, hot sauces, honey, and a few other things.

My cookbook collection.  If I buy another cookbook I’ll have to get rid of some of the ones I never use (Rachael Ray, a book of smoothie recipes, Party Girls…) or invest a bigger bookshelf.

Shelves with my stand mixer, bulk items, and additional utensils that currently have nowhere else to go.

Finally, the view from the living room.

Next up: tortillas.  Get excited!

Pumpkin Knots

It’s been way too long since I’ve baked any kind of bread, which is a shame because baking bread is one of my absolute favorite things to do.  I’m that cool.  I think the last time I pulled steamy bread out of the oven was earlier in the summer when I took a study break to make a batch of English muffins, and that seems like ages ago.

I have a growing list of breads that I’ve been wanting to make, but when I saw the recipe for these pumpkin knots the other day I knew that I needed to try them right away, likely due to the fact that it was Labor Day, the temperatures were finally falling, and pumpkin seemed like a great way to welcome fall.  As it turned out they were the perfect thing for my re-entry to the bread-making world because they were quick, easy, and, if you for some reason have four cans of pumpkin purée sitting around, great for using up your pumpkin stash.

The recipe is from (never home)maker: Pumpkin Garlic Knots.

I made the full recipe but divided the dough into quarters after it had risen.  I bagged up three-quarters, putting two in the freezer and one in the fridge for later this week, and made knots out of the remaining quarter (seven knots, in case you were wondering).  I skipped the part where you toss the baked knots with olive oil and garlic, opting to dunk them into some garlic-y tomato sauce instead.  I was thinking that they’d also be good with jam and brie or fresh ricotta, but I ate them all before I could test that out.  I guess I’ll leave that until the next batch.

Pumpkin knots

With a spinach, peach, and queso fresco salad

More Weddings

As I mentioned last week, Labor Day weekend was a marathon weekend.  We drove through four states, spent three nights in three different towns, attended two weddings, and hung out with two sets of parents.   We also drank a lot of Starbucks, ate at the world’s largest Culver’s, and failed to eat any ice cream despite planning to every day.  It was incredibly fun and incredibly exhausting, and after a month of travel and leisure it is time to transition back to reality.  Getting dressed up, hitting up open bars, and spending hours in the car will be replaced by searching for a job, restocking my kitchen, and cooking again.  I was starting to get used to all the champagne toasts, but I think being able to cook on a regular basis will be almost as fun.  Here are a few pictures from the weekend, and more cooking posts will be coming soon.

Wedding #1: Madison, WI

Entertaining ourselves on the road with props from the center console.

Wedding #2: Burlington, IA

Farm time

Steel Cut Maple Granola

While preparing to move apartments I was trying my hardest to use up as much of the food in my cupboards as I could, cooking as much rice and pasta in a week and a half than I have in the last six months.  My quest wasn’t entirely successful as many of my attempts to clear out the cupboards just filled up them up in a different form – boxes of cereal turned into containers of chex mix and oats turned into jars of granola – but it was an excuse to keep cooking up until the actual move.

I’ve been eating a fair amount of granola this summer because it’s been far too hot for warm oatmeal, so when I polished off my last batch I decided to go ahead and make another to use up any remaining rolled oats and an assortment of partial bags of nuts and raisins.  I used my standby granola recipe, cutting it in half, substituting steel cut oats for rolled oats when I ran out of the latter, and swapping maple syrup for some of the honey.  Success!  The steel cut oats add a big crunch that rolled oats lack, and although the maple flavor isn’t easily detectable, just knowing that it’s in there serves as a daily reminder that drizzling a little maple syrup over a bowl of yogurt and granola can only make the morning better.

Steel Cut Maple Granola

2 cups of a combination of rolled and steel cut oats

1/2 cup wheat germ

1/2 cup unsweetened coconut

1/2 cup sunflower seeds

1 cup unsalted nuts

1/4 cup sesame seeds

1/4 cup oil

Slightly less than 1/4 cup each honey and maple syrup

1/4 tsp vanilla

1 cup raisins

Rolled oats + steel cut oats

Oil, honey, syrup

Combine all of the dry ingredients except for the raisins in a large bowl.

Heat the oil, honey and syrup in a saucepan until they’re combined.  Add that mixture as well as the vanilla to the dry ingredients. Stir to coat.  Transfer to an oiled pan, and bake at 350 for 20-30 minutes, stirring every 5-10 minutes until it starts to brown.

Once cool, stir in the raisins.

Taste test with a little fresh ricotta: delicious

Store in an airtight container for a few days or freeze.

Serve with yogurt.

And fruit.  And more maple syrup.

Wine, Cheese, Peaches, Tomatoes

I might squeeze in another post before heading out of town again tomorrow for a two wedding, two state, three city weekend, but in case that doesn’t happen I want to leave you with an idea for a weekend dinner.  Or an eat-this-at-least-once-a-week dinner, which is my plan after eating this last night.  And yes, I am aware that it is only Wednesday, but my weekend starts on Thursday.  Never mind, I’m unemployed.  Everyday is the weekend!  Wahoo!  What better way to celebrate unemployment than eating good cheeses and sipping wine?  Eating good cheeses and sipping wine at a vineyard in California instead of my apartment in Minneapolis is all that I can come up with, but if I were in California then the cheese course probably wouldn’t be followed by a round of Trivial Pursuit set to the beat of the Wu-Tang Clan, so I’ll take the Minneapolis option.

Clockwise from top left: grapes, la petit cave roquefort, cherry preserves, cana de cabra, raw almonds, mahon, and olive tapenade.

Another thing, expect some poor quality photos for a while until I figure out how to work with the lighting in my new apartment.

Served with a baguette, seeded crackers, salted butter, and a salad of peaches, avocado, tomatoes, radishes, and more, which deserves its own post.

Thanks to my amazing mom for helping me move apartments and funding a trip to the grocery store to buy items that would not ordinarily be possible on the budget of someone who’s unemployed.

The leftovers make for an exquisite lunch – a tomato, avocado, spinach and blue cheese sandwich with cucumbers and olive tapenade on the side.