3 Ways to Keep Your Kitchen Cool in Summer

Brohgan Dieker

Brohgan Dieker

Brohgan Dieker is dedicated to answering the "what's for dinner" question with healthy, quick recipes that can accommodate busy schedules. She is a devout Christian, a wife and mother, and a lover of words and books. She lives in the beautiful Flint Hills of Kansas and holds a degree in English from Kansas State University.
Brohgan Dieker

Latest posts by Brohgan Dieker (see all)

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Summer is officially here! Beat the heat by using some strategy in the kitchen!

Enjoy these three quick tips! Your electric bill will thank you later…

1. Avoid the oven and stovetop! Use countertop appliances instead!

Small countertop appliances like the microwave, rice cooker, and slow cooker are your best friends this time of year! Give the range a break, and plan your meals for the week around these smaller appliances.

I particularly like to use a rice cooker with a steamer basket (aff) this time of year! I load rice in the bottom, meat and veggies in the top, and let it all cook at the same time! It’s quick and versatile for healthy weeknight dinners!

Related Post  Summer Vegetable Ravioli Salad

2. Serve cold meals!

Salads, sandwiches, Current favorite at my house: a kid friendly version of an antipasto platter. On a hot day, a variety of our family’s favorite fruits, vegetables, cheeses, hummus, and/or deli meats make for a really fun meal! You can make it as healthy as you desire by being choosy about what you include!

3. Take it outside!

Keep the house cool by cooking on the grill! Then, when you are done, come back in and enjoy the A/C!

The Best Free Personality Test

Brohgan Dieker

Brohgan Dieker

Brohgan Dieker is dedicated to answering the "what's for dinner" question with healthy, quick recipes that can accommodate busy schedules. She is a devout Christian, a wife and mother, and a lover of words and books. She lives in the beautiful Flint Hills of Kansas and holds a degree in English from Kansas State University.
Brohgan Dieker

Latest posts by Brohgan Dieker (see all)

Remember back in the day when we to buy and read actual magazines? And they always had a fun quiz like ‘What Color is Your Dream Home’ or ‘What You Should Buy Your Boyfriend For Christmas’? (The magazines I would read were fairly innocent. Haha.)

The occasional internet quiz is still a guilty pleasure of mine. Of course I’ve been sorted into a house in Hogwarts (go Gryffindor!). I know what pet I would have as a Disney Princess (dog). The jury is still out on what bangs are best for my face shape.

But, I don’t normally take much stock in whatever insight a computer-run algorithm has into my personality. I’m an ambivert, so I’m almost always borderline on practically every personality test I’ve taken. Even the professional quality personality and career tests I took at the career center in college came up borderline.

I don’t remember exactly how I stumbled upon this free Myers-Briggs personality test, but I know it was the middle of the night during a particularly crazy cluster feed while I was on maternity leave. I mostly took this free personality test to stay awake.

This test was surprisingly helpful! The results gave me insight into my new patenting role and how it would effect my marriage. It gave a reason for why I was often left feeling frustrated with the work ethic of co-workers. It lent surprisingly clear insight into some of my future goals.

In the morning, I asked my husband to give it a try. I was curious about his results. He came to the same conclusion as I: this test is great!

CLICK HERE TO GET TO GET YOUR OWN RESULTS FROM 16 PERSONALITIES FOR FREE!


Here are my results:

Your personality type: “The Consul”(ESFJ-A)

Strength of individual traits: Extraverted: 52%, Observant: 54%, Feeling: 64%, Judging: 58%, Assertive: 72%.
Role: Sentinel
Strategy: People Mastery

What did you learn about yourself from this test? I’d love to know! 

8 Things that You Need to Know Today About Child Marriage

Two days ago, Save The Children released a new report that analyzed the threat of a child’s education, health, and safety when forced into marriage at a young age. This problem is significant, it’s women’s reality in the 21st century, and it isn’t going away anytime soon. Even the most optimistic projections show child marriage not being eradicated until the year 2030.
Brohgan Dieker

Brohgan Dieker

Brohgan Dieker is dedicated to answering the "what's for dinner" question with healthy, quick recipes that can accommodate busy schedules. She is a devout Christian, a wife and mother, and a lover of words and books. She lives in the beautiful Flint Hills of Kansas and holds a degree in English from Kansas State University.
Brohgan Dieker

Latest posts by Brohgan Dieker (see all)

Two days ago, Save The Children released a new report that analyzed the threat of a child’s education, health, and safety when forced into marriage at a young age.

I saw the press release, and I’ve read the report. I remember sitting in school as a young girl, probably 11 or 12 years old, and realizing that other girls my age in the world were already wives and mothers.

But, I had forgotten.

As I read the stories, it all came back.  I used to know about this!  I still care!

This problem is significant, it’s women’s reality in the 21st century, and it isn’t going away anytime soon. Even the most optimistic projections show child marriage not being eradicated until the year 2030.

Who even knows what the world will look like by then.

1. Every seven seconds, or approximately the amount of time that it takes to read this sentence, a young girl between the ages of 10-15 gets married.

How did Save The Children calculate this statistic? The UN surveyed adult women between the ages of 20-25 and asked them about the age they were married. Their survey allowed them to pinpoint the number of child marriages circa 2010. This rate was applied to 2015 global population figures.

2. According to findings, the husband is significantly older.

3. Where is this happening? Too many places. The short list is Afghanistan, Yemen, India, Somalia. In the Dominican Republic, 37% of women were married before they turned 18.

4. There are other factors that contribute to young marriage. Finances, for instance. In Nigeria, 40% of the poorest girls are given into marriage by age 15, but only 3% of the richest (which is still outrageous).

5. Countries at high risk for natural disaster areas make up almost all of the top 25 for child marriages.

6. Projections for ending child marriage aim for the year 2030.

7. This is more than a one-off violation of human rights. These marriages perpetuate an endless cycle of disadvantages. She is especially vulnerable to health threats, domestic violence, and rape.

8. Ending child marriage would have a multiplier effect –
improving levels of learning, survival and protection,
and leading to benefits from the individual and community level right up to the national economy and society.

Go, read the report in depth.

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When you cast your vote in this presidential election, also consider these girls, and wonder if our country’s position as a contributor to global leadership will ever be able to assist in carving out a future for their next generation.

3 Things That Are Not In My Grocery Cart

It’s been a few days since I released the FOREVER Grocery List.  Have you had a chance to check it out yet?

Take one look at that list, and I think you will realize that I’m WEIRD when it comes to grocery shopping.  It’s true, and I admit it. I’m very fine with my own weirdness in this area.

I graduated from college in the height of the recession. After turning in about 200 job applications, a family connection landed me a job as a cashier at a grocery store.

I’m picky about what I buy, because I’ve seen what people buy.

I really don’t care if you make a million dollars a year or if you have to dump a jar of pennies on the counter to pay, BUDGETING IS IMPORTANT.  It’s the only way to get ahead and make your money work for you. I don’t throw away money at the store; instead, I try to go in with a plan and stick to it.  I’m a careful shopper, and I make sure that every dollar I spend is on nutrient-rich foods that give me my bang for my buck.

That being said, I don’t always buy the cheapest or easiest option.  We are all voting with our dollars, and there are some highly unethical practices that appear on grocery store shelves today.

The biggest issue has recently been cleaned up, but only just this year: we were purchasing goods made by slaves in other countries.  That just baffles my mind! Another: we have been purchasing items where the farmer/rancher in another country was not fairly compensated or in an unsafe environment. So many items are available through fair trade certified route: alchohol, beans, grains, chocolate, coffee, fruits and veggies, spices, honey, nuts, sugar, tea. The products that are not fair trade certified are probably corrupt.

The last issue I am going to bring up: the average food travels 1500 miles before it lands on our plate, and that’s just not ok. It’s contributing to environmental issues and global warming, and consumers have no idea what they’re actually putting into their bodies. I buy from local farmers and ranchers whenever possible. And know what? The quality is AMAZING! Gotta love life in Kansas!

So here are a few things that are typically not in my shopping cart.

Here’s a disclaimer: I’m no nutritionist.  I took one class in college, and I read, but I don’t know your specific circumstances, and I’m not at all qualified to give you nutritional advice. If you have questions at all, I would advise that you speak to a medical professional.

Here are 3 things that are not in my grocery cart:

1. Snacks!

No chips, no crackers, no cookies. Or at least, very sparingly.

Why?

(1) These foods are typically high in sodium. Did you know that 90% of Americans are eating WAY TOO MUCH and it’s probably killing us? These foods are also high in calories and low in actual nutritional value.

(2) These foods are EXPENSIVE.  You can easily spend $20 or more and with 30 minutes of mindless eating, it’s all suddenly gone. And you’re hungry again an hour later.

2. Foods containing high-fructose corn syrup.

I have a fear of high-fructose corn syrup (and yes, it’s different than the corn syrup you can buy in the baking aisle, btw).

While the rest of America is fretting over our new clown epidemic, the thought of high-fructose corn syrup hiding out in my kitchen cabinet watching me has my knees knocking.

It’s in our juice, our soda, our breakfast cereal, our yogurt, our salad dressings, our bread, our candy, our energy snacks, our tomato sauces including ketchup, our peanut butter.

Basically, our society is consuming toxic levels of this stuff, but it’s not allowed in my house.

3. Meat.

Here’s a famous, old headline for you: the U.S. could feed 800 million people with the grain that livestock eat.  But, it’s true.  It’s much more efficient to eat plants than the animals who eat plants.

I’m picky about meat.  I don’t eat chicken that is injected with saline (paying $1.50/package for salt water, btw).  I don’t eat beef that wasn’t grass fed.

I actually barely eat meat at all!

Bonus: Yogurt.

Ok, this is a bonus, because I haven’t actually made my own yogurt before, but I plan to very soon!

Did you know that you can make yogurt?  Apparently it’s easy, but I haven’t tried yet!

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Cookbook Review: Southern Pantry Cookbook

This review of The Southern Pantry Cookbook: 105 Recipes Already Hiding in Your Kitchen by Jennifer Chandler includes a FREEBIE RECIPE for Weeknight Red Beans and Rice! Don’t miss out!

I didn’t intend to buy this book. I was bored and flipping through cookbooks looking at the food photography was a way to pass the time while my husband shopped.

Now, I don’t impulse buy things.  I’m a thrifty person, and I normally think long and hard before I make a cookbook purchase. I read amazon reviews. I check my local library.  My cookbook shelf is reserved for a very select few permanent figures.

I bought this book upon first glance, and I’ve had ZERO regrets.

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This book has nestled in comfortably among its peers on the shelf, but it hasn’t stayed on the shelf for very long! It’s extremely useful.

For instance, this delicious Weeknight Red Beans and Rice dish only took 20 minutes in its entirety. So easy and yummy!

For instance, this delicious Weeknight Red Beans and Rice dish only took 20 minutes in its entirety. So easy and yummy!

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I have fallen in love with the idea of using existing pantry ingredients creatively.  I was already compiling the Non-Chef FOREVER Grocery List before this book–which will be ready early next week! Yay!

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Weeknight Red Beans and Rice

(Or, like this photo, black beans and rice, because that’s what I had on hand.)

Ingredients

  • 1 tbsp olive oil
  • 1/2 lb Andouille smoked sausage, sliced thinly
  • 1 small yellow onion, diced
  • 1 green pepper, diced
  • 1 clove garlic, minced
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 cans red kidney beans, rinced and drained
  • 1 1/2 c chicken stock
  • 4 cups brown rice

Instructions

0. If you would rather use dried beans, put beans in water to the brim in a crockpot on low in the morning and allow beans to soak in water for 8 hours. While preparing dinner, rinse with water before adding .

1. Start cooking the rice per package instructions.

2. In a large stockpot or dutch oven, warm oil. Add the sausage, onion, green pepper, and cook for about 5 minutes or until onion is tender.

3. Add garlic and cook for about 1 minute. Stir in oregano, thyme, and bay leaf (or, if you were out of oregano and thyme like I was, substituting a tsp of Italian Seasoning mix was still absolutely yummy). Salt and pepper to taste, and add beans and stock.

4. Bring pot to a boil and then reduce to a simmer. Allow flavors to meld for about 20-25 minutes, stirring occasionally.

5. Discard the bay leaf, and serve beans over rice.

TIP: If you are watching your carb intake, I have read that you can substitute black soy beans, which have a lower carb and higher protein trade-off.  Also, give cauliflower rice a try! 🙂

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Cookbook Review: The Veggie-lovers Sriracha Cookbook

I have an extreme fondness for this cookbook: The Veggie-Lover’s Sriracha Cookbook: 50 Vegan “Rooster Sauce” Recipes that Pack a Punch. Why?

My mother owns it and cooks for me from it.

Mom and I both LOVE a kick in our veggies, so this pretty much knocks our socks off every time.  Props to the genius who gifted this to mom! (Anna, was it you?)

In a blink, it was done. Seriously, 5 minutes of occasionally stirring sauce on the stovetop; the peppers need a couple minutes under the broiler — and, done!

When I received a large number of chili peppers from my produce co-op this summer, my mom suggested the perfect recipe for me: Grilled Shishito Peppers with Sriracha Satay Sauce

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It started with a purple onion on a yellow cutting mat. I have an afinity for when opposites on the color wheel come together.

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In a blink, it was done. Seriously, 5 minutes of occasionally stirring sauce on the stovetop; the peppers need a couple minutes under the broiler — and, done!

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Just one of the many delicious recipes I’ve had the opportunity to enjoy because of this cookbook.

Ingredients

Sriracha Satay Sauce

  • 1 (14 oz) can of coconut milk
  • 1/2 c natural peanut butter, crunchy
  • 1/3 c Sriracha
  • 1/2 red onion, minced
  • 1 garlic clove, minced
  • 1 tbsp low sodium soy sauce
  • 2 tsp brown sugar

Grilled Peppers

  • 4/3 pound Shishito peppers
  • 2 tbsp extra-virgin olive oil
  • Salt and pepper

Instructions:

“To make the sauce, combine the coconut milk, peanut butter, Sriracha, onion, garlic, [soy sauce], and sugar over medium heat. Bring to a bubble and stir to incorporate the peanut butter. Lower the heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Remove from the heat, transfer to an airtight container, and refrigerate for at least an hour.”

I personally skipped the refrigerating step. I imagine it thickens the sauce?

“To prepare the peppers, preheat a grill, grill pan, or broiler to high heat. In a large bowl, toss the peppers with the oil until evenly coated. Spread the peppers in a single layer on the grill or boiler pan. Cook until the skin is lightly charred and blistered.”

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Reflections over Tea

This is the last post in a week long series titled The Tea Party.  This series was a collaboration between Non-Chef and Non-Baker.  Non-Baker.com is a food blog by my lovely sister, Anna Grace.  Please, visit her site! Her yellow cake is honestly one of my favorite deserts now after this tea party. And she’s one of my favorite people and favorite writers. You won’t be disappointed.

The tea party is over.  The leaf has been taken out of the table, and the standard lace over green tablecloth has been returned to its rightful place. The decorations have been taken down.  The girls are playing the Headbands game on somebody’s phone in the living room.  Anna and I are washing grandma’s delicate tea things in the kitchen.

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White tea plates and clear glass tea cups are carefully stacked in the dishwasher.

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The platters, each with it’s own unique story, are gently washed and put back into their cupboards.

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The one that carried the egg salad sandwiches and the one that bore the custards were my favorite.

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The tea set needs to be completely dry before it is stored.  Who knows the next time it will be used.  When was the last time it was used?  Maybe long before I was born. Not many people are making time for tea parties these days.

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I hold a degree in English literature, and I did not shy away from any of the English major stereotypes. Most of my college studying was essentially me reading a novel very closely over a cup of tea or coffee.  Or gathering with other people who liked to talk about novels and writing over cups of tea or coffee.  Lots of tea and coffee and words.

But, I have never been to a tea party before. Actual tea cups, an actual tea set.  We brewed the tea in the teapot.  We spooned in sugar as desired. An array of delicate sandwiches and lovely desserts. Flowers were everywhere.

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The tea party wasn’t perfect, but it was significant.

There are a few things that I have fond myself reflecting on as I wrote about this event this week.  Firstly, the portion sizes.

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Small cups and small plates meant we collectively indulged on less, but it certainly didn’t feel that way!

We only used one pot of tea.

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I went to the party with two small containers of lemonaid believing we would run out.  It was 100+ degrees outside.  We filled the pitcher twice, but I still went home with one and a half containers of lemonaid.

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For 10 people, we only ate a half a loaf of bread.  That’s not even a full sandwich each.

 

I know we had plenty of leftover dessert, because we enjoyed it again at the next family gathering. At least a half of all the desserts were left.

Yes, we indulged. We partied. But it wasn’t overdone.

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The other thing I realized as I chose pictures: we truly made memories at this tea party.  You can just see it in the girls’ faces. Actually, you can see it in all our faces!  The tea party was surprisingly significant.

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I was busy bustling around, because when I wasn’t preparing some food or taking pictures, I was taking care of the baby.  But when he finally dozed off, and I sat down and just enjoyed myself sans camera, I realized how precious that moment of coming together really was.  I’m glad I sat and just enjoyed for a bit, because that was the best part.

I can’t wait to do it again sometime.

When grandma started talking about moving, one of the first things she started fussing over was the collection of copper kettles.  She finally decided that each of the eleven copper kettles would be matched with the eleven branches that make up our family tree, meaning every family gets a copper kettle.

I don’t think the copper kettles mean nearly as much to any of us as they do to grandma.  Some of my relatives are probably rolling their eyes right now at the thought of the copper kettle that is about to be  shipped to them. I brought mine home with me the other day and wondered what on Earth I would do with it.  I finally plopped it on top of a bookshelf because there was a space there, not really knowing what else to do with it.

But I’ve started looking at that copper teapot a little differently this week as it stands guard over my Norton Anthologies, my Bible, and my other favorite books.

Has anyone ever used it? Should I try and use it?

I caught myself imagining if someday I would take the kettle off the shelf and pull out those tiny white teacups and saucers that grandma gave me as a wedding gift, all mismatched whites like I specifically asked for, and replicate a special tea party with some other important women I love. I have a long list of people I would invite.

It’s not at all about the things or even the place or the table.  It doesn’t have to be perfect looking or tasting.

This tea party is significant because it brought together women, and women-in-training, who have dedicated decades to investing time and love in each other, in me.

There is power in matching words of gratitude with the good in your life.

That’s why I want to speak a bit about these exceptional women and their adorable girls. They just happen to be related to me, and it’s very special. Thank you all for attending a party with me! I am so thankful to be surrounded by the kind of women who make time on a whim for a tea party just because.

Maybe we’ll even let the boys come next time, if they promise to use their manners. 😉

 

PB&J Heart Sandwiches

This post is the fourth in a five day collaborative series with Non-Baker titled The Tea Party.  Go to Non-Baker to read about the delicious cakes and custard that we enjoyed at our Tea Party and about how to find happiness in the kitchen!

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Yesterday I wrote about kid-approved “Deviled” Egg Salad Sandwiches.

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Today, I am going to write about the other finger sandwich that I contributed to our tea party: peanut butter and jelly hearts.

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Remember, I was aiming for simpleKeep it simple, and bring people together.

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Use a cookie cutter on your bread.  I found if I cut it out just right, I could get three hearts out of a single piece of bread. (Don’t worry, I saved the crusts for a breakfast casserole recipe that I will be posting next week after the series is over!)

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Peanut butter first, and then top with jelly.  Keep it simple, and bring people together.

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I put the jelly in a sandwich bag and clipped the corner to make it go on more easily.  It’s certainly not anything like decorating with frosting, because it’s essentially made out of very stretchy chunks, but it worked well enough.  In other words, I had to squelch my inner control freak and go with the flow. Keep it simple, and bring people together.DSC_0978IMG_0827

It all worked out to be lovely in the end.

Cheers from the farm,

Brohgan

Please go to Non-Baker.com to view additional contributions to the series The Tea Party!

The Tea Party

There is power in matching words of gratitude with the good in your life.

 

That’s why I want to speak a bit about these exceptional women.  They happen to be related to me, and I am so thankful to be surrounded by them.

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We are turning the page into a new chapter in our family.  I have mentioned before that my grandma is in the middle of preparing to sell the family farm.  We’ve come together over the last several months to tackle the huge job of preparing the property to go on the market.  It has been exciting to see the farm come back to life in preparation for its next chapter, and exceedingly sad, because this place is full of fond memories and radical hospitality.

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It has been a gathering place not only for multiple generations of my family, but also many others.  In fact, most people I know have probably partaken in a Cassel-role dinner at the farm at some point. And if not, join us for Sunday dinner. It’s that kind of place.

As my grandmother, mother, sister and I carefully cataloged each of the collectable or antique items in the house over the summer, we had an idea: a tea party. Girls only. No boys allowed. (Although, we made an exception for the baby.)

How could we resist one more party at grandma’s house.

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My sister Anna, the Non-Baker, and I offered to cater.  We thought it would be a fun photo shoot for our blogs.  Grandma graciously donated her beautiful delicate things.  My cousins and their daughters and a few teddy bears and dollies were invited.  Everyone dressed in their tea party clothes.

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I have to stop and say here that we were severely missing the members of our family who live too far to attend a tea party on short notice!  We wish you could have joined us too!

 

Posts will be published throughout the week containing the tea party recipes.  Please, stay tuned!

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At the beginning of the year, a few friends and I picked a word to focus on for that year.  I picked community.  And on January 5, I printed this page and put it up on my fridge:

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I’ve accomplished a few things on the list: I have gone outside, I have visited my local library, I have given LOTS of hugs, I have bought food at farmer’s markets, I have hosted parties, I have made friends with my neighbors, I have read books with my child, I have supported local artists.  But there are plenty of community building activities I still should do.

 

Being hospitable, for instance.  Building a community also includes my own hospitality.  Just look at #6 on the list.  Nobody, nobody is more hospitable than my grandparents.  I myself have eaten there at least once a week for the majority of my life.  Even when it’s not perfect, the door is always open.

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Hospitality is not about being perfect.  It’s about the coming together.  At the farm, it typically happens over pot-luck dinners and paper plates, but today it happened over tea and flowers.  Let’s celebrate tea parties this week!

-Brohgan

This is one of ten posts in a series called The Tea Party. Please check back this week for additional recipes and tea party tips!

Also, check out Non-Baker for their delectable contribution to the series!

Chickpea Curry Over Brown Basmati Rice

Something magical happens as the onion and the curry powder bloom over the heat. Flavors come to life, and the stress of the world melts away. These vegan curried chickpeas over brown basmati rice feed body, mind, and soul. It’s one of my favorite recipes, in case you can’t already tell.

I was on the fence about writing about this.  Google chickpea curry and a TON of identical recipes will come up, and mine isn’t all that different.  One of those was what inspired me to cook this for the first time several years ago, but as time passed, the recipe changed.  Now I use fewer ingredients and have upgraded to brown basmati rice (which you can now buy at Aldi grocery stores!).

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Chickpea curry is one of our favorite recipes, and it served to be a huge inspiration to writing about food in the first place.  I clearly remember the day: screaming fussy baby and we’re STARVING.  My husband volunteered to do the cooking for the evening (he was that hungry haha), so I’m calling instructions over the partition between the living room and the kitchen while doing the mom-things that needed to be done.

Me: “Are the onions in the skillet opaque yet?”

Adam: “Yes. Now what do I do?”

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I shout off the next several ingredients off the top of my head, including where to find them in the kitchen, reminding him to shake the can of coconut milk.  I ended up coaching him through the entire dinner process off the top of my head from the other room.

Now maybe that’s something that lots of people can do.  I know several of the women in my family could probably cook a favorite recipe blindfolded.  Adam, however, was apparently impressed.

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After seven years of marriage, I managed to surprise him by doing something unexpected. And that’s a pretty good feeling.

There’s something about getting encouragement from someone you love, someone who knows you better than anyone else, that’s just the little push you need to try something new 

Both Non-Baker and my site broke triple digits in views this month.  We’ve moved beyond just the friends and family who feel loving obligation to read what we write into a small community of kind readers who happened to stop by.

(In case you didn’t know, my sister, Anna, and I realized that we were both flirting with the idea of starting very different food blogs, so we started at the same time.  Check out Anna’s blog sometime!  It’s great!)

So why do I share a recipe that’s been done before on the internet?  Because sharing a recipe is also showing a little piece about who I am.

So enjoy chickpea curry.  Its texture is absolutely perfect, not to mention its flavor.

Ingredients:

  • 1 C brown basmati rice
  • 2 1/4 C water
  • 1 yellow onion, chopped
  • 2 tbsp olive oil
  • 1 tbsp curry powder
  • 1/2 tsp cayenne
  • 1  14 oz can coconut mil
  • 1 tbsp honey
  • 1 tbsp hot chili paste (sriracha or other  brand)
  • 2 14 oz cans chickpeas (garbanzo beans)

Instructions:

  1. Cook the rice per package instructions.
  2. Start the onion cooking in olive oil over a medium heat in a large deep skillet.  Stir occasionally.
  3. When onion is opaque, add curry powder.  Allow curry to cook with onion for about a minute to meld the flavors.  Add the cayenne pepper.
  4. Give the can of coconut milk a shake, as it naturally separates.  Pour into the pan.
  5. Add the honey and chili paste.  Let the sauce bubble for a minute or so. (Taste and adjust flavor as needed. Some curry powder and chili paste is more mild than others.)
  6. Drain cans of chickpeas and dump into curry sauce.  Stir to combine.
  7. Serve curry sauce over rice in bowls.  Enjoy!

Something magical happens as the onion and the curry powder bloom over the heat. Flavors come to life, and the stress of the world melts away. These vegan curried chickpeas over brown basmati rice feed body, mind, and soul. It's one of my favorite recipes, in case you can't already tell.
-Brohgan