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11. olive oil ricotta plum cake

I make this every year with the plums from my tree. I have made two so far this year and I will make at least two more. Note to anyone who doesn't have a springform pan, this does not work in a standard tart pan, it isn't deep enough and doesn't bake properly, at least, not when I'm the baker. When I make this cake, I remember why this is the only cake I ever want to make.

This recipe is slightly edited from Food52 by Kenzi Wilbur. I don't like too much sugar in my cake so I lowered it from 1 cup. But if your plums are super tart, you might want to macerate them in a tablespoon of sugar while you're tossing the rest of the ingredients together.

Kenzi notes that the flour doesn't have to be sifted. I may try that next time. But don't over-mix it. It likes to be barely folded.

Ingredients: 

Butter for pan1cup fresh, full-fat ricotta1/3cup olive oil3/4cup granulated sugar1tablespoon freshly grated lemon zest2large eggs1-1/2 cups all-purpose flour1-1/2 teasp…
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free will astrology for the week of september 6, 2018

I am grapes ripening in the fog.

Rob Brezsney's Free Will Astrology

CANCER (June 21 - July 22):
To casual observers, you may seem to be an amorphous hodgepodge, or a simmering mess of semi-interesting confusion, or an amiable dabbler headed in too many directions at once. But in my opinion, casual observers would be wrong in that assessment. What's closer to the symbolic truth about you is an image described by poet Carolyn Forché: grapes that are ripening in the fog. Here's another image that resonates with your current state: sea turtle eggs gestating beneath the sand on a misty ocean beach. One further metaphor for you: the bright yellow flowers of the evening primrose plant, which only bloom at night.

10. sauteed kale and quinoa skillet

Sometimes I just taste something and I suddenly become obsessed. That's the case with this Sauteed Kale and Quinoa Skillet. I am pretty sure I could eat this nearly every single day. I'm definitely going to try it with roasted sweet potatoes and chickpeas. And I may try it with couscous too.

I served this recipe alongside this Za'atar Spiced Roasted Chicken and potatoes, a recipe that is also highly addictive.




Sauteed Kale and Quinoa Skillet 

serves 4-6

Ingredients:

1 cup quinoa2-1/2 cups veggie broth (I used Better Than Boullion) 1 Tbsp olive oil1 onion, chopped2 cloves garlic, minced1 bunch kale - 6-8 leaves½ tsp red pepper flakes (more or less to your liking)Pinch of sea salt2 Tbsp parmesan cheese, grated2 Tbsp panko breadcrumbs

Instructions:

To make quinoa - rinse and soak for about 5 minutes in warm water. Bring 2-1/2 cups veggie broth to a boil in a medium saucepan and add drained quinoa to boiling broth. Cover and reduce heat to a simmer, cooking for about 15 minutes, or…

9. za'atar spiced roasted chicken

za'atar spiced roasted chicken

I'm getting really into super-spiced chicken. I would love to branch out into more alternative/vegetarian proteins with super spices but in the meantime, here is some delicious za'atar roasted chicken. Stay tuned for an attempt at za'atar spiced tofu.

Serve this alongside Sauteed Kale and Quinoa Skillet or roasted veggies or both.

Ingredients:

1 lb boneless skinless chicken breasts, cut into tenders for more marination1/8 cup olive oil1/8 cup lemon juice1/8 cup za'atar2 cloves garlic minced1 teaspoons salt1/2 teaspoon pepper

Instructions:
Preheat oven to 450 degrees. Place chicken breasts in a large glass baking dish or resealable plastic bag.In a small bowl, whisk together olive oil, lemon juice, za'atar, garlic, salt, and pepper then pour marinade over the chicken. Move chicken breasts around to ensure they are evenly coated in the marinade. Refrigerate for 30 minutes or up to overnight.Place chicken on a roasting pan and bake for 1…

free will astrology for the week of May 10, 2018

Joy is a form of resistance.


Rob Brezsney's Free Will Astrology

Love rules:
"Everything I understand, I understand only because I love. Everything
exists, only because I love." - Leo Tolstoy

CANCER (June 21 - July 22):
"Paradise is scattered over the whole earth," wrote the scientific poet Novalis, "and that is why it has become so unrecognizable." Luckily for you, Cancerian, quite a few fragments of paradise are gathering in your vicinity. It'll be like a big happy reunion of tiny miracles all coalescing to create a substantial dose of sublimity. Will you be ready to deal with this much radiance? Will you be receptive to so much relaxing freedom? I hope and pray you won't make a cowardly retreat into the trendy cynicism that so many people mistake for intelligence. (Because in that case, paradise might remain invisible.) Here's my judicious advice: Be insistent on pleasure! Be voracious for joy! Be focused on the quest for beautiful truths…

8. miso for one

miso for one

When I'm feeling meh, or when I need something warm and satisfying, I make myself a cup of miso and I feel a little better. Sometimes, I make enough to have every day for a week, packaging the ingredients into small containers and storing them in the fridge. A grab and go warming snack.




miso for one

Ingredients: 
1 tbsp red miso paste1/4 tsp dashi1/2 tsp minced ginger fresh or jarred
toppings:
1 green onion, sliced1/2 tsp sesame seeds or trader joe's everything but the bagel seasoningseaweed snackhard boiled egg
Directions: 
Add first three ingredients into a bowl. Pour hot water over and stir until miso and dashi are disolved into a lovely broth. Add toppings and drink/eat. Feel better. 

7. one pan mexican quinoa

one pan mexican quinoa 

You want to eat this. It makes a great dinner. It makes great leftovers. It makes a great freezer meal. It's ready in half an hour. I want to eat this all the time.



one pan mexican quinoa 
time: 30 minutes.  yield: 4-6 depending on how many additional toppings you add. 
Ingredients:  1 tbsp olive oil1 yellow onion, diced     3-4 cloves garlic, minced1 cup quinoa, rinsed1 cup vegetable broth or 1/2 tsp better than boullion with 1 cup water1 (15 ounce) can black beans, rinsed1 (14.5 ounce) can fire-roasted diced tomatoes1 cup frozen corn kernels1 teaspoon chili powder1 teaspoon cumin 1/2 tsp dried oregano1/4 tsp kosher saltpinch red pepper flakesjuice of 1 lime
optional:  1/2 cup shredded mexican cheese blend
toppings and sides:  2 tbsp fresh cilantro, choppedavocadosour creamroasted veggies like sweet potatoes, carrots, onions, pepperschorizo tempeh or soy chorizochopped cabbage salad

directions:  In a large skillet, heat olive oil over medium. Saute onion until tu…