Lunch Box Chronicles Day One-Hundred Sixty-Nine (Of storms, neighbors, and sweet things to eat). Guest Blog from Courtney Young.

This is a Guest Blogpost from one of my favorite NYC finds: Courtney Young - professional dancer, wonderful mother, accomplished baker, loyal neighbor, and one hell of a Spelt Right bagel demo-er!

"The hurricane is coming to New York City.  The subway is stopped, shops are shuttered and city slickers are staying sheltered.  I love this kind of day.  Normally life is rush here, hurry there, off to work, time for school. .  . A day like today when the city is literally shut down allows me to stay in my apartment, enjoy my family at a relaxed pace and accomplish some of the to-do’s I have at home.  The list of course is quite long - everything from design, create and install curtains in our bedroom to painting a kitchen wall with chalkboard paint so that the kids and I have a spot for daily inspiration, to baking graham crackers in autumnal shapes.  

Today, I don’t have the supplies I need for curtains or painting so the graham crackers win.  I’ve wanted to make them since I was at a girl’s weekend over the summer with my sister and friends in Minnesota.  One of the woman, Stacy May, casually mentioned that she makes her children graham crackers.  I must admit, I figuratively rolled my eyes as she handed me a copy of the recipe.  Who has time to make graham crackers?  The thought never once occurred to me.  Aren’t the store bought ones perfectly acceptable?  Then the competitive New Yorker in me kicked in and I figured if Stacy May in Minnesota could do it then Courtney Young in New York could do it better.  I would certainly be a superior mother if I could navigate the confusing world of the city pre-k admissions process AND make homemade graham crackers.  I had to improve upon them though. 

Lucky for me, several months earlier, Beth George, owner and creator of Spelt Right Baking, moved into my neighborhood.   Since then I’ve been enjoying her breads, bagels and pizza dough and have suspected that my family’s health is better off for them.  As of late, I’ve even been assisting Beth at demos at Whole Foods and telling customers about the benefits of the Spelt Right Baking Co. My zeal for this ancient grain has been growing.  Spelt Graham Crackers it is! 

So at 9:30am on hurricane day with Blythe (age 15 months) in the Ergo Carrier on my back and William (age 3) as my very enthusiastic helper we took the graham cracker to the next level.  The process is incredibly easy. William loved operating the big Kitchen Aid mixer and cutting out the pumpkin, turkey and leaf shapes.  Blythe was delighted to sample the dough. All of us including daddy, Scott, enjoyed eating them.  Beth and her family even gave them an enthusiastic Spelt Right approved thumbs up.  Her only suggestion was to add two tablespoons of molasses next time in order to keep them moist.  Great advice.  I’ll try it."

Here is the recipe. . .

2½ Cups Organic Spelt Flour

½ Cup Dark Organic Brown Sugar

½ tsp Salt

1 tsp Cinnamon

1 tsp Baking Soda

½ Cup Butter, chilled and cubed

¼ Cup Honey

¼ Cup Water

1.    Preheat oven to 350 degrees

2.    In a food processor or mixer combine the first 6 ingredients.

3.    Add cubed and chilled butter and pulse/mix until it resembles coarse meal.

4.    Add honey and water and continue to mix until it all combines.

5.    Remove and shape dough into a flat disk and place between two pieces of parchment paper.

6.    Roll dough out until ¼ inch thick.  Cut into crackers or shapes.

7.    Place cookies on a Silpat or parchment lined baking sheet and bake for 15 minutes (less time for smaller shapes).

8.    Cool and serve

Beth’s daughter Olivia suggested we make homemade marshmallows, melt chocolate and make S’mores.  Great idea.  Might have to save that for the next hurricane though. 

PS:  Thank you William for the modeling!!

Lunch Box Chronicle Day One Hundred Sixty-Eight (In the Shadow of the Storm, Make, Bake, Eat Cookies)

This day is beyond surreal.  One of the largest natural disasters is about to hit NYC, and I'm waiting impatiently in my apartment for all hell to break loose.  All public transportation is closed - no subways, no buses, no rail service.  All flights are cancelled.  The threatened eleven foot water surges have caused the closure of the tunnels.  More than a quarter of a million people have been ordered to evacuate from their NYC homes.  

The talking heads on the t.v. are murmuring non-stop, holding on to swaying trees, sopping themselves, repeating to us again and again The Obvious.  This storm is going to be Big.  Bigger than Big.  How-to-survive messages from friends and family who are out-of-state and out-of-country are appearing on my Facebook, in my email, and through texts.  

All kids are home from school - indefinitely.  The apartment building has become a refuge for all the children, huddled together, roaming the halls and apartments as if the world belongs to them; playing make believe, and showing the adults that a hurricane is nothing but a chance for all kids to just be kids.

Somehow, this close living, the quick stop with neighbors to share goodies, the endless play of the kids in the building, the Super making storm preparations, all make this impending event seem less lonely, more communal, and perhaps safer.   But, what do I know?  It is only the shadow of the storm that has reached us thus far.

So, I retreat to doing what I do best in these situations - cooking, baking, and writing.   Here is a recipe to offer a little bit of calm before the storm.   

Whole Grain Spelt Chocolate Chip Cookies.

1 cup (2 sticks) of butter - REAL BUTTER softened

1 and 1/2 cups organic cane sugar (this stuff has sooo much flavor)

2 TBL pure molasses

1/2 teaspoon baking SODA

2 eggs

1 teaspoon REAL VANILLA 

1 1/2 cups organic whole spelt flour

1 cup organic white (sifted) spelt flour

12 ounces mini semi sweet Ghiradelli Chocolate Chips

Preheat oven to 350F. In a large bowl, beat butter until smooth.  Add sugar and  molasses.  Keep beating until smooth, add in eggs and vanilla.  Keep mixing.  In separate smaller bowl, mix together spelt flours and baking soda.    Beat flour mixture into butter mixture, slowly adding in the flour.  Stir in chocolate pieces.

Drop dough by rounded teaspoons about 2 inches apart on ungreased cookie sheet.  Bake in 375 oven for about 10 minutes.  Because these are spelt, they tend to flatten out.  Done when edges are slightly brown.  Transfer to a wire rack for cooling.  

Lunch Box Chronicles: Day One-Hundred Sixty-Seven (Sweet Trio-Spelt Right Dough, Figs, Walnuts)

Daily I am reminded of the gift in friendship.   This past month has been a testament to the value of friendship, both new and old.  Just before leaving for a 5 day journey to visit my dear friend Veronica of 32 years who lives in Mexico, I had dinner in NY with two friends of 3.2 months.   May, I just say that both encounters were precious.

Jess, Ruthie, and I had an evening of shared recipes, shared clothing, kvetching and kvelling.  Our newly formed sweet trio shared traditions from our respective cultures.  Thank you Ruthie for the Yiddish, and I shared some Lebanese cooking traditions.  For dinner, we collaborated to make my favorite recipe flayir bil-flayfli, walnut pepper pies.   We topped off the night with a sweet dessert for this sweet trio.

Here is the sweet trio recipe for you to share with your friends, old and new.

Spelt Right dough, fig paste, and walnuts.  Perhaps, we should name it, TRIBESSIE (for Beth, Jess, and Ruthie).

Preheat oven to 450F.  Thaw and rise Spelt Right dough in package.   Cut in 10-12 small pieces.  Flatten the pieces in rounds.  Set on well oiled baking pan.  Blend 1/4 fig paste, 1/2 cup walnuts together.  Place a dollop of the mix in the center of the dough.  Make into triangles.  Bake at 450 for  15-20 minutes.

Enjoy, Enjoy, Enjoy.

Lunch Box Chronicles: Day One Hundred Sixty Six (Turkey Loaf: In Honor of the Bird)

So, the ground turkey from the Farmers’ Market lived on for another day. (Well ain’t that an oxymoron? How can a poor slaughtered and ground up bird live on?). Now, I’m making this very appetizing meal not so appetizing by thinking and articulating too much about the state of the deceased fowl.

In any event, all this rambling has gotten me off course for providing you a really good recipe for nothing else, but, tada! TURKEY LOAF.

Ingredients:

• One pound ground turkey breast (I bought the locally raised variety)
• 3 carrots finely grated
• 1 onion finely chopped
• 1/2 - 1 whole bunch curly parsley, de-stemmed and finely chopped
• 3-4 cloves of garlic, mashed with salt with a mortar and pestle
• 2 eggs
• 1 cup Spelt Right breadcrumbs

Directions:

Pre-heat oven to 375 F. Mix together bread crumbs, grated carrots, chopped onions and mashed garlic. Add in eggs, blend well. Add in turkey meat (poor bird! I just can’t let go of it…maybe I should try vegetarianism instead of stressing every time I make a meat based meal). Blend well.

Place on well greased (with EVOO) 8 x 8 baking dish, or whatever combination you have. (see pics)

Bake for 45 min – 1 hour until fully baked. Enjoy, and please take a moment to the honor the bird that made this meal possible.

Lunch Box Chronicles: Day One Hundred Sixty Five (The Bellwether Meal: Shepherd's Pie, Beth Style)

Cooking is my bellwether.

It’s not the literal sheep (wether) wearing the bell, and leading the way. But, it is the metaphorical indicator of my wellbeing.

Bellwether. Wellbeing. Interesting how close those words are juxtaposed. Or if I play with them a little more, it becomes WellBether.

How Weird. Cooking relates to a Well Beth.

Well, this Beth has not been so well the past month, and she has not been up to any cooking. So, cereal and pasta, if anything, it has been for this family, except for the few nights that Tim did some stupendous cooking.

But, I love to cook, and to write, and when both are stifled, it is an indication that something is wrong. The WRONG was a strange anaphylactic response to some unknown that lasted in various stages for about a month, followed by strep throat. It was like my body wasn’t my own.

Finally, happily, my body is once again my own. No more swollen face or scratchy throat. And, with this rejuvenation comes the impulse to cook and shop. Luckily, my new pal Ruthie likes to grocery shop too.

So after “schlepping” two dozen cases of Spelt Right product to the UWS Whole Foods for our upcoming demos, (thank you, Ruthie, for the Yiddish), we visited the Farmers’ Market on 97^th Street and loaded up on fresh locally raised meat and turkey, fresh grown veggies, and the rest. You know the scoop, summer and fall in the Northeast create a virtual cornucopia. Pure bliss for those who love to cook.

I decided to make turkey shepherd’s pie – hey, how apropos for a bellwether meal. The sheep and the shepherd are joining us for dinner.

As I was about to boil the potatoes, I decided to modify the recipe and use home fried potatoes instead and add ground turkey, and organic corn, and create a hash-like shepherds meal rather than in layers as in shepherd’s pie. Along with gaining my health back, I also gained some creativity. This was a “yum fest”.

Ingredients and Directions:

• 4-5 potatoes, diced, and sautéed on stove top with EVOO and a smidge of salt until golden brown and soft to cut.
• In a separate pan, sauté one chopped onion, 4-5 cloves of garlic mashed with about 1 teaspoon of sea salt in about 1/4 cup EVOO. Saute until golden brown.
• Add, one pound of ground turkey meat. Cook thoroughly. Salt and pepper to taste.
• Chop one head of curly parsley and add to meat mixture.
• Add in cooked potatoes.
• Toss together.
• Feed to very hungry and happy family and to one healthy mom.

This meal and blogpost are bellwethers of happier, healthier days to come.

Lunch Box Chronicles: Day One Hundred Sixty Four (I've Gone Bananas!)

SPELT BANANA BREAD WITH A SPLASH OF ORANGE JUICE

My intent was to write something funny, or inspiring, but I feel neither humorous nor inspirational, just a bit bananas.

Some of you know my story, others have bits and pieces, and many simply don't know or don't care. Don't worry, though, I'm not hurt. I get it! Everyone else's story can't become your own.

You would have too many layers to unfold, too many tangles to untangle. Life is too complicated. Inertia moves us from moment to moment. We do what we can just to survive.

And, we hope somewhere along the way that, if we work hard enough, hang tough, and remain dogged with our mission, we might actually achieve that which we set out to accomplish. But, I've been told that it also takes some luck.

Well, I've had some good luck. And have worked hard. And have hit some brick walls, experienced some bruises. But, I am still moving forward. My goal is to build a business - Spelt Right Baking - to have people chose better options for eating bread while having the grain spelt become a household staple - "Of course, I have spelt in the cupboard, right along side my quinoa, emmer, and wild rice." And to have Spelt Right be the brand that everyone associates with spelt. And, side by side with these goals, I hope to benefit my family and my business partners, for sticking by me, cheering me on, being a part of that essential luck, and keeping me from going completely bananas.

PS: Did I mention that Spelt Right is on its way. We did our very first demo in the NYC Whole Foods - Upper West Side - and we plan on doing many more. And, with a little luck, we hope to get into many more stores in this great city.

Here is a DELICIOUS recipe - whether you are going bananas or not.

SPELT BANANA BREAD WITH A SPLASH OF ORANGE JUICE

1/2 cup softened butter

3/4 cup organic evaporated cane sugar

2 TBL molasses

2 eggs beaten

1 cup whole VITA spelt

1 cup sifted (white) VITA spelt

1/4 cup orange juice

1 teaspoon aluminum free baking powder

1/2 teaspoon salt

3 ripe bananas mashed

Pre-heat oven to 350. Cream butter and sugar; add eggs; beat well. Add dry ingredients. Mix. Add bananas and orange juice. Mix well. Butter and dust with flour a baking dish. You can use a flat Pyrex type dish, 9" x 7"or a 5"x 9" loaf pan. For the flatter dish, bake for about 45 minutes until toothpick comes out clean. For the loaf pan, about an hour.

Lunch Box Chronicles: Day One Hundred Sixty Three (On Ushering in A New Season and Flavors)

I missed the entire month of June! My intentions were there, but I simply did not have a speck of time to express myself in this semi-public forum. And, then, there are the emotions. The ones that made it too painful to write. The ones that force me to face the realities of love, life, and loss. The lingering void of knowing my beautiful niece no longer graces this earth; the non-linear episodes of time experienced by my 86 year old mom; the constant pull between self and non-self. The impenetrable feeling that there is so much more to do, but never never enough time or resources.

And, then I am thankful, just for the times when I can cook, create memorable flavors, and feed my family. And, the tastes bring life into the present. And, everyone who takes a bite experiences it - the love, life, and satisfaction - even if only for a moment.

Here is pizza that welcomes in summer - It's made with my awesome Spelt Right Pizza Dough, extra virgin olive oil, onions, sauteed summer squash, sauteed mushrooms, crushed garlic, and fresh mozzarella from Little Italy - Arthur Avenue in the Bronx.

Make sure the dough is fully risen (in bag) before use. Gently work to a pizza shape on a well oiled stainless steel baking pan. Bake for 10 minutes on 450, then top with all the toppings, and put back in the oven for another 10-20 minutes.

Enjoy, reflect, savor the memories of those gone by, and enjoy the moments with those here and now.