Are you always busy? Everyone I know seems to be. We’re all over committed and leading lives that just go, go, go. I don’t know if you saw this New York Times piece, “The Busy Trap” but it’s well worth a read. It makes the point that almost all of our busyness is self imposed and avoidable, and that slowing down (not just for five minutes a day, but in terms of the life choices we make) is incredibly important.
My favourite paragraph begins thus: “Idleness is not just a vacation, an indulgence or a vice; it is as indispensable to the brain as vitamin D is to the body, and deprived of it we suffer a mental affliction as disfiguring as rickets.”
This recipe is for busy types in a very obvious way (it takes less than 30 minutes start to finish!) but it’s also for those who perhaps are trying to slow it down and to find some idle time. I’m in that group. I’m trying not to over-commit this summer because while I like to feel useful, needed, and to find creative outlets, I also value quiet time that is mine to fill however I choose.
Small food projects like this jam allow me a little creative outlet while not taking over my days the way some cooking projects do, thus freeing my time up for reading great books (this, this, and this, if you’re interested), tubing down rivers, swimming, and bike riding, which to me are the life blood of summer.
Dan claimed this jam is some of the best he’s ever had. It’s amazingly sweet but there’s hardly any sugar in it compared to normal jams. The strawberries really do all the work for you as they release their juices and break down.
We’ve been enjoying it on fresh or toasted baguette in the morning and it’s provided a fresh, sweet and easy item to grab on these stupefyingly warm mornings. Hope you enjoy.
Quick Strawberry Jam
adapted from Martha Stewart
Ingredients
- 1 quart (2 lbs) hulled strawberries
- 1/2 cup sugar
- 2 tablespoons fresh lemon juice
Directions
- In a food processor, process strawberries until coarsely chopped – or chop coarsely by hand.
- Transfer chopped berries to a large skillet and stir in sugar and lemon juice.
- Cook over medium-high heat, stirring frequently, until jam is thickened and bubbles completely cover the surface, about 10-20 minutes. If it doesn’t seem thick and jammy enough after that time, let it keep bubbling until it does. Transfer jam to a jar and let cool to room temperature.
- To store, seal jar and refrigerate, 10-14 days.
This is a really great warm weather salad that’s fresh, filling, and packed with flavour. There’s a little Vietnamese place Dan and I like to go to in Minneapolis called Jasmine Deli which serves amazing phở, great bánh mì, as well as really excellent bún chay – a salad made with tofu or meat, rice noodles (usually vermicelli), lettuce, various crunchy raw vegetables, fresh herbs, and a moreishly flavourful sauce.
We decided to recreate the salad at home and it’s set to be a summer favourite. You could make it with chicken, pork, or beef instead of the grilled tofu that we made. In terms of veggies, we went with carrots, cucumber, and daikon radish, but bean sprouts are a common addition too and bell pepper would add a similar textural crunch. The sauce is wonderfully salty and full of flavour from the fish sauce and lime juice, but feel free to play with the ingredients there as well.
Bún Chay (Vietnamese Noodle Salad)
Ingredients
For the marinade
- 1/2 stalk lemongrass, bulbous portion only, finely chopped
- 1 small clove garlic, minced
- 1/4 teaspoon ground pepper
- 1 teaspoon sugar
- 1 tablespoon fish sauce
- 1/2 tbsp rice vinegar
- 1/2 tbsp soy sauce
- 1/2 tbsp chicken bouillon
- 1 dried red chili, minced
- splash of water
For the salad
- 7 ounces/ 200g dried vermicelli noodles
- 1/2 pound extra firm tofu (or substitute chicken, pork, or beef)
- Vegetable oil
- 1/2 a head of romaine lettuce, shredded
- 1/2 cup daikon radish, thinly sliced
- 1/2 cup julienned cucumber
- 2 carrots, julienned
- Large handful of fresh cilantro (optional)
- 2 tbsp peanuts, chopped (to garnish)
For the sauce
- 2 tbsp fresh lime juice
- 1 tbsp soy sauce
- 2 tbsp fish sauce
- 2 tbsp sugar
- 4 tbsp water
- 1 clove garlic, crushed
Directions
- Press tofu between paper towels to drain excess water. Cut into 1-inch chunks.
- Combine all the marinade ingredients in a bowl and whisk together. Place tofu in marinade and let sit for half an hour.
- Meanwhile, prepare noodles according to package instructions, cooking until white and tender but still firm. Drain in a colander and rinse under cold water, fluffing the noodles to separate the strands. Drain again completely. Set aside.
- Heat bbq and grill tofu until crispy and golden. Flip and cook the other side. (Alternatively, you could stir fry the tofu in a wok over high heat.)
- Shred lettuce set aside with cucumbers, carrots, and sliced daikon radish.
- In a small bowl, whisk together ingredients for sauce. Set aside.
- Divide the noodles between two bowls. Arrange greens and tofu on top and garnish with peanuts. Just before eating, drizzle with sauce to taste and toss.
I adore nut butter. I was introduced to the classic pb&j while I studied abroad in Austin. When I was backpacking in Australia two Americans suggested having nut butter spread on toast with slices of banana and I’ve never looked back.
Have you ever tried almond butter? It’s a great alternative to peanut butter and it’s actually a little better for you (it contains significantly more fiber, calcium, potassium, iron and manganese than peanut butter, and about half the saturated fat, though a bit more total fat). Plus, don’t you love knowing exactly what’s in here? None of those added ingredients most nut butters have when you buy them commercially, just almonds, a pinch of salt, and a drizzle of oil.
Blend it to the exact consistency that you like and enjoy it with apple slices, on crackers, or do as I do and jazz it up by spreading some on toast and adding a sprinkle more sea salt and a drizzle of honey. I have it this way, along with slices of banana, almost every morning for breakfast. It’s simple and perfect.
Roasted Salted Almond Butter
Ingredients
- 2 cups / 263 g raw, unsalted almonds
- 1 tsp fine grain sea salt
- 1 tsp neutral oil (optional)
Directions
- Preheat oven to 300F/ 150C and put almonds on a large baking sheet in an even layer.
- Roast for about 20 minutes, until golden brown, stirring once or twice. Remove and let cool for 5 minutes.
- Add almonds to a food processor and blend until smooth. It should take 5-10 minutes depending on your machine. Add a little of the oil as necessary.
- Once smooth add the salt and process for another 1-2 mins until to desired consistency. Store in a glass mason jar in the fridge. It’ll keep for about a month.
