Black & Blueberry Crisp

I don’t write very often anymore. It’s hard to pinpoint why that is, but I think there are a few factors. One rather surprising factor is that I no longer have a functioning laptop.  Sometimes I need to get out of my regular spaces to really feel what I want to write about. I cannot haul my desktop computer around, ya know? 

Yes, I can type on my phone or write in a journal, but I miss the ease and speed of writing on a laptop. 

Right now, I’m writing on my phone (negative) while watching a perfect spring rain fall from the comfort of my front porch (positive). This time of year in Colorado is so lovely. Everything is green (Colorado green, but green nonetheless) and the warm days lead to cool, breezy nights that are perfect for windows-wide-open sleeping. I savor these days because I know that soon I won’t want to move because of the heat. I’ll avoid running the AC until I can’t sleep at night. And I’ll wish for nights like this so hard. 

Someone down the street is laughing. I don’t know which of my neighbors it is, but I’m imagining it’s a woman and her partner talking about their days and the funny things their children did or said. Or perhaps it’s a couple of teenagers, preparing for their last days in high school, soaking in that blissful, butterflies-in-your-stomach, young love that feels like it will last a lifetime. Oh, and I’m definitely enjoying some of this black and blueberry crisp with a scoop of creamy vanilla ice cream on top. 

So, basically, I’m in heaven. 

Whatever is holding you back from doing something you love, I hope you take a moment this week to push that hurdle aside. Or sail over it, so you can do something that brings your soul joy and peace. Writing is one of those things for me. Maybe for you it’s baking, calling a friend, drawing, building something...whatever it is, don’t let it go. 

And maybe try doing it with a bowl of black and blueberry crisp. 

This crisp is easy, uses a short list of ingredients, is gluten and refined sugar free, and makes a fabulous breakfast! I mean, dessert. I mean, BOTH. No judgment here, friends! The blackberries and blueberries are simply tossed with a healthy dose of lemon juice, some nutmeg, and a bit of cornstarch to keep the juices from being too runny. The topping is a delectable combination of oats, almond flour, toasted pistachios for lots of crunch, some coconut oil and a bit of maple syrup. I tested a few recipes to get to this one, one of which was Shauna Niequists blueberry crisp from her book (a favorite of mine) Bread & Wine. If you haven't read it yet, you should really get on it. 

I hope you make this and enjoy every bite with some of your favorite people over the long weekend! Happy Memorial Day, friends! 

Black & Blueberry Crisp

• 1 cup gluten-free rolled oats
• 1/2 cup almond flour
• 1/3 cup toasted pistachios
• 1/4 cup maple syrup
• 3 tablespoons melted coconut oil
• 4 cups blueberries, fresh are best but frozen also work
• 1 cup fresh blackberries
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch or arrowroot powder
• a pinch of ground nutmeg

1. Preheat the oven to 350 degrees Fahrenheit. Combine the oats, almond flour, pistachios, syrup, and coconut oil in a medium bowl. Mix with a wooden spoon until combined. Set aside. 

2. In a 9 x 13 inch baking pan, toss the berries with the lemon juice, cornstarch or arrowroot, and nutmeg. Top the berries with the crisp topping. Bake for 30 minutes or until the berry juices are bubbling and the crisp is golden. Enjoy topped with ice cream, whipped cream, yogurt, coconut cream...you get the idea! 

Brown Sugar Miso Ice Cream

Brad and I love entertaining. Being able to welcome friends, old and new, into our home so we can feed them and get lost in conversation is what makes our hearts full. We did a lot of that this past weekend and I'm still riding the wave of complete exhaustion and total elation. We don't entertain as often as we used to, probably because of the whole having-young-kids thing. That tends to suck all of our energy for entertaining and then we forget about what we love about it and why it's worth the time and effort. Fortunately, this weekend got us out of our little rut and back into the swing of things. We were slightly rusty. We didn't always feel like we were on the same page with the timing of the food on the grill or clean up afterwards. But we found our somewhat shaky footing and dove in with all we had to give. And it was soul satisfying.  

We entertained two nights in a row. The first night, we celebrated Children's Day (also known as Boy's Day) which is a Japanese holiday where parents celebrate their happy, healthy children. How perfect is that? Nearly all of our friends have young children and in the midst of it all it seemed appropriate to take a moment and appreciate the gifts they are in our lives. It was also an excellent excuse to make yakitori and give grilled octopus a try! Night number two was spent with  new friends. We grilled skirt steak and piled it onto a giant salad of spring greens, hearts of palm, grilled cherry tomatoes, avocado, marinated onions, and a chimichurri style dressing. Grilling season, FTW! We ended the evening with this Brown Sugar Miso Ice Cream. H-E-A-V-E-N. 

This ice cream may sound scary to some of you. And that's OK. But don't let that feeling deter you from giving this salty-sweet dessert a try! It's the perfect way to expand your use of that miso in the back of your refrigerator and will no doubt become a favorite for your friends and family. I've been making this ice cream for years. I think it was about 7 years when I made it the first time and posted it on Tokyo Terrace (long story- Tokyo Terrace has been hijacked and I haven't had success getting it back and I'm sick about it). Since the recipe is no longer accessible on my first food blog, I decided it needed to make an appearance here. 

I hope you'll try this and let me know what you think! It's lovely topped with shaved dark chocolate, black sesame seeds, or a drizzle of hot fudge. Oh, and crushed graham crackers WITH hot fudge = OUT OF THIS WORLD. 

Now that you're convinced to give it a go, here is the recipe! (seriously though- try it, photograph it, and tag me on Instagram so I can see!) 

Brown Sugar Miso Ice Cream

 Makes 1 quart

1 cup whole milk

1 cup light brown sugar

2 tablespoons white miso paste

5 egg yolks

2 cups heavy cream

black sesame seeds or shaved chocolate for garnish  

1. Combine the milk brown sugar in a saucepan (off the heat for now) and whisk to combine. Put the miso in a small glass bowl and set aside. 

2. Pour the cream into a large mixing bowl and place in the refrigerator.

3. Separate the egg yolks and put them in a medium bowl. Set aside.

4. Place the saucepan with the milk and sugar over medium low heat and stir constantly. You don’t want to heat the mixture too quickly, so this step may take a few minutes. The milk mixture should not come to a simmer, but you may see 2 or three bubbles come to the surface, which is fine. The sign that it is done heating is that the sugar is completely dissolved and steam is steadily rising from the top. Reduce the heat to low and ladle about 1/4 cup of the warm milk mixture into the bowl with the miso paste. Whisk it together well until the miso is smooth, then pour into the saucepan and combine well. 

5. Remove the milk mixture from the heat. Gradually pour the hot liquid over the egg yolks, whisking constantly to avoid the eggs scrambling. Return the liquid and egg mixture to the saucepan and place over low heat. Use a spatula to stir the liquid constantly until it begins to thicken and coat the spatula. This can take about 10 minutes. Again, don’t heat it too fast or it will curdle at the bottom of the saucepan. 

6. Now, remove the pan from the heat and take the cream out of the refrigerator. Pour the hot liquid into the cream, stirring constantly until the mixture has cooled down. Cover with plastic wrap and return to the refrigerator for at least 1 hour and up to overnight.

7. Take your ice cream base and put it in an ice cream maker. Follow manufacturer’s instructions.

8. When the ice cream has reached a soft-serve type of thickness, transfer it to a separate container and freeze for about 1-2 hours before serving. When ready to eat, garnish with black sesame seeds or chocolate shavings. 

Sweet & Spicy Curried Mango Chicken Salad

This week has gone...a little differently than planned. 

I'm not complaining, because this cold and flu season has been easy on us this year. BUT we had a little run in with a tummy bug for the 6 year old this week and he was out of school for two days. Of course, those were meant to be my most productive days of the week. FINE. It's all fine. But I definitely slacked off on taking care of myself while I took care of him. I frantically disinfected the house (anyone else do that when people start getting sick?) and pretty much threw any good eating habits out the window just so I didn't have to think too hard about my meals. Not a good plan. My face is breaking out, I'm exhausted, and I just wish I would have gotten my act together and remembered that caring for myself helps me care for everyone else. Hindsight, am I right? 

Even during regular weeks, I really struggle with lunch. I want to eat something healthy and flavorful and energy boosting, but most of the time I do NOT have any plan for making that happen. Once I prepare whatever my super picky children will eat, I am exhausted. I don't want to make any more decisions. And I end up having some random assortment of things just to get me through to dinner. It isn't usually exciting and it is rarely as well-balanced as I'd like. But then I started making chicken salad and EVERYTHING CHANGED. 

This chicken salad is amped up with mango, homemade curry mayo, and golden raisins. I like mine with a heavy drizzle of sriracha and piled into a lettuce cup. But you could put this on a sandwich, on top of a big salad, or just eat it straight out of the bowl. You can use canned chicken or rotisserie chicken. You an use mango or apple or cucumber. It's literally the easiest, most flavorful lunch and I'm obsessed. 

So, if you're feeling as scatter brained and tired and stretched thing as I am right now, I know this will give you LIFE. Take the 5-10 minutes you need to make this at the beginning of the week and you will be so thankful you did. Part of eating healthy is planning and taking the time to succeed throughout the week. Recipes like this, that require so little time and prep, are my secret to sticking with a way of eating that helps me deal with the uncertainty that is life with young kids. 

Sweet & Spicy Curried Mango Chicken Salad

makes 6 servings

1 lb cubed rotisserie chicken breast, skin removed (or a 12 oz can of chicken, drained)

1 cup cubed mango

1/4 cup golden raisins

1/3 cup toasted cashews

1/2 cup mayonnaise (I like to make my own but you an also use store bought- Whole 30 approved is always a plus!) 

1 tablespoon lime juice

1 tablespoon curry powder

1/2 teaspoon cayenne powder

salt & black pepper to taste

sriracha, extra cashews, fresh cilantro leaves, lettuce for serving

Combine the chicken, mango, raisins, and cashews in a large bowl. In a separate small bowl, combine the mayo, lime juice, curry powder, cayenne, salt and pepper. Mix until well combined. Add the mayo to the chicken and toss to combine. Serve the chicken salad in lettuce cups with desired toppings. 

THAT IS IT! So easy. Now sit down, take a breath, and ENJOY! 

Slow Roasted Potatoes with Citrusy Cilantro Gremolata

Something I learned from doing Whole 30 is that I truly love simple, whole foods. It sounds obvious, but it is easy to forget that working the something as simple as a main vegetable and dressing it up with herbs is often one of the most satisfying and healthy things we can do for our bodies. I also love the process of concentrating and improving the flavors of my favorite foods through low and slow cooking. There is something calming and therapeutic about waiting patiently for the oven to work its magic on something that might otherwise be bland and boring. These potatoes are an excellent example of something humble (and cheap) becoming luxurious, beautiful and flavorful with minimal effort. And don't let the word 'gremolata' scare you! It is just a fancy way of describing what is, in the most basic sense, a rustic pesto-type condiment. 

Every time I make potatoes, I think about my dad. He's a classic meat and potatoes kinda guy. I'm not sure how he'd feel about the gremolata addition, but maybe he'll give it a shot because he trusts me...right? RIGHT DAD? 

These potatoes, after a little browning in a cast iron skillet and a slow roast in the oven, become crispy on the outside and soft and pillowy on the inside. They are comforting and hearty and perfect alongside some roasted chicken, a nice steak, or even as a side to fried eggs. Trust me when I say that you will be making these beauties every week once you realize how hands-off they are! 

Before we move on to the recipe, there are a couple things worth noting: 

• Yes, you can make these WITHOUT adding the gremolata. Just season them with salt to taste and they will be absolutely delicious! 
• Not a fan of cilantro? You can use almost any fresh herb you have on hand. Parsley is fantastic. Basil would also work. If you're using something like sage or rosemary, I would recommend combining them with something brighter like flat leaf parsley. 
• I used ghee to make my potatoes. If you don't have ghee, I don't recommend using butter by itself. You CAN do a combination of butter and avocado or coconut oil. 

Slow Roasted Potatoes with Citrusy Cilantro Gremolata

Makes 4 Servings

Prep time: 10 minutes

Cook time: 1 hour

Total time: 1 hour 10 minutes

• 1 1/2 pounds small to medium red, yukon gold, or mixed variety potatoes
• 2 tablespoons ghee (or 1 tablespoon butter + 1 tablespoon avocado or coconut oil)
• salt to taste
• 1/2 cup cilantro leaves
• 1 clove garlic
• 1/4 cup plain roasted cashews, roughly chopped
• 1 tablespoon orange or lemon zest (or a combination of the two)
• 1 tablespoon fresh squeezed orange juice
• 1 teaspoon apple cider vinegar
• 1 tablespoon avocado oil
• 1/2 teaspoon black pepper

1. Preheat the oven to 350 degrees Fahrenheit. Peel the potatoes but leave them whole.
2. Melt the ghee in a large cast iron skillet over medium high heat. Set the potatoes in the skillet and let them brown, resisting the urge to move them around in the pan, about 4 minutes. Turn the potatoes over and repeat on the other side. Season lightly with salt before transferring the skillet to the oven. Roast the potatoes for 1 hour or until they are tender all the way through. 
3. Meanwhile, make the gremolata. Add the cilantro, garlic, zest, juice, vinegar, 1 tablespoon avocado oil, and black pepper to a small food processor. Pulse until combined, taste and adjust seasoning, and set aside. 
4. Serve the potatoes with the gremolata over the top or in a small bowl on the side. 

Sun Butter Berry Smoothie

Spoiler alert: I'm going to get a little personal about my body and my journey to getting stronger and healthier. If you're not interested, no biggie. But don't miss out on the recipe! Scroll down to make this pretty in pink smoothie. 

A year ago, I was quite literally feeling like I would never get a handle on my health. Nothing catastrophic was happening to me, but I was out of shape, always exhausted, and feeling about 15-20 pounds overweight. It was not a fun period of time for me or my family because I was irritated with myself all the time. I was desperate to get out of this hole I was in and I knew I couldn't look for an "easy" solution. Instead, I had to make some serious lifestyle changes and the most important one was getting my body moving. After 2 c-sections and lots of ups and downs with my weight throughout my entire life, this was a daunting task. 

The first move I made was trying an Orange Theory Fitness class. I. Was. Dead. By the end of the class, I was feeling two things: 1) I need to do this more, and 2) This is impossible.

I remember very clearly doing an ab exercise at the end of the workout and my muscles were just non-existent. I couldn't do the move even one time without feeling like I was going to break in half. I looked at the coach and said, "I guess having two c-sections means I don't have any abdominal muscles left." He looked at me and obviously didn't know how to respond to my desperate, crazy-lady eyes. I mean, I don't blame him. How many men do you know who can directly identify with having your abdomen cut open once, let alone twice, so a living being can be born to this world? Yeah, I don't know any either. And that's OK. The thing about that moment, when he showed me ZERO pity, was that I took that as a challenge. I thought to myself, "I don't want anyone to look at me like that again." And I signed up then and there for one class a week. 

After a year of Orange Theory, I've upped my attendance to 8 classes a month.  I have gone at my own pace, power walking instead of running and pushing myself to work a little harder at each class. And you know what? This morning, I did every exercise at my workout, including the ab exercises. I have muscles. I am stronger than I've ever been and I have accomplished things I never thought I would accomplish. Hello, exploring a cave like a legit Indiana-Jones-wanna-be in Belize! 

Also, someone told me that women rarely burn 600 calories at an Orange Theory class and I was like THEN IMA DO IT EVERY TIME. I'm a little...competitive. And stubborn. It's fine. 

Now, if you've never been to an Orange Theory class, let me break it down for you: if you eat too close to your workout, you WILL feel like vomiting all over your rower. It's just a fact. So, when I workout in the morning, I keep it simple with a collagen protein spiked coffee and a spoonful of nut butter. Then, when I get home, I make a smoothie. The rules I follow are this: 

• NO added sweeteners
• MUST have protein
• NO dairy
• MUST be delicious

That's about it. I've been really stuck on this Sun Butter Berry smoothie. It's delicious and the name is super fun to say. TRY IT YOU WILL LOVE IT. 

The combination of sunflower seed butter and berries is a match made in heaven and gives me life after an empowering workout. Also, kid-friendly and peanut free for those that need it!

There are a lot of other things I do to help keep my physical and mental health in check, but exercising has been the best thing I've done for myself in a long time. That 15-20 pounds I felt like I was carrying around? I honestly don't know if I've lost that or not. I learned that weighing myself is a slippery slope because I start focusing on the wrong thing. I don't want to weigh as little as possible. I DO want to feel good. For now, that is working for me and I'm going to stick with it. I wear smaller sizes than I did a year ago, which is fun, but I don't know exactly what I weigh. 

Why am I telling you all of this? Because I don't think women, specifically moms, talk enough about taking care of our bodies and empowering ourselves to build our confidence as we build physical and emotional strength. I want to encourage the women reading this to take that first step to taking care of your amazing body. Maybe take a break from the scale. Set small goals, take it slow, and in 2 months/6 months/ a year, you'll find that you have made significant strides.

It's so worth it.  

sun butter berry smoothie

Makes 1 large smoothie

total time: 5 minutes

• 1/2 cup frozen raspberries
• 1/2 cup frozen strawberries
• 1/4 cup frozen cauliflower florets
• 1 frozen banana
• 1-2 tablespoons unsweetened sunflower seed butter
• 2 dates (soak for 10 minutes in hot water if you have time)
• 1 1/2 cups cashew or almond milk
• other additions: bee pollen, chia seeds, cinnamon, 1 scoop collagen peptides (all optional)

1. Put the ingredients in a blender in the order listed. For the milk, add about 1 cup to start, then add more if needed to adjust the consistency. Blend until smooth! Enjoy! 

Blueberry Irish Scones + 5 Years of Set the Table

It feels very strange to say that this blog has been in existence for 5 years. In those 5 years, I have experienced a lot of ups and downs. I've worked with some absolutely phenomenal people, met some amazing new blogger friends, and have continued to pursue my passion and love for both photography and food in a way I never could have envisioned. Yes, my dogs try to eat the food I'm photographing. No, my children don't quite understand why I say "I'm working" when I'm still at home. And yes, I will continue posting what I love here on this little site. 

I've been thinking a lot about this blog and what I want it to be. For a while, I was overthinking it. I couldn't wrap my head around where I wanted it to go and it made me feel a little paralyzed. So, I stepped back and thought long and hard about what it is that made me feel so strongly that I needed to start Set the Table in the first place. During that time, I remembered the simple, important things that brought me to this place. It was never about the number of followers I have on Instagram or Facebook. It was always about sharing what I find beautiful about making and sharing food with friends, family, and strangers. That is what I hope to bring to you in Set the Table's 6th year. More of that. 

So, today I want to share a recipe with you that could not be more simple: Blueberry Irish Scones. They are crisp on the outside, soft on the inside, and gently sweetened. They are perfect drenched in salted Kerrygold butter (one of my must-have staples from Trader Joe's) and a cup of tea. And they remind me of being in Ireland with my family last September, which always brings a smile to my face. 

I hope you'll make these and let them fill your house with amazing smells before sharing them with the people you love most. They aren't fancy, but they are sure to bring comfort to anyone who bites into them fresh out of the oven. 

Thank you to everyone who has supported me here at Set the Table for the past 5 years. I can't wait to see how this community grows in the years to come! 

With gratitude,

Rachael 

Blueberry Irish scones

Makes 8-10 scones

Prep Time: 35 minutes

Cook time: 17 minutes

• 3 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 5 teaspoons baking powder
• 1/4 cup sugar
• 1/2 cup dried blueberries (or currants, or cranberries)
• 1 stick unsalted butter, cubed and chilled
• 1 egg
• 1/3 cup heavy cream
• 3/4 cup milk
• cream for brushing tops

1. Combine the dry ingredients in a large bowl with a whisk. Add the cubed butter and, using a pastry cutter, work the butter into the dry ingredients until the mixture begins to resemble crumbs. Stir in the dried blueberries. 
2. In a 4 cup liquid measuring cup, whisk together the egg, cream and milk. 
3. Make a well in the dry ingredients and pour the wet ingredients slowly into the well. Use a fork to slowly and gently work the wet ingredients into the dry ingredients until it is mostly combined. Finish mixing the dough using your hand, being sure to keep a light touch. When the dough is combined (the dough will be craggy but should stick together) turn it out onto a floured surface. Pat it into a circle about 1 inch thick.
4. Use a scone or biscuit cutter to cut the scones and place them on a parchment lined baking sheet. Gather the scraps, pat them out again and cut more scones. Brush the tops with cream and place the baking sheet in the refrigerator for 20 minutes and up to 8 hours. 
5. While the dough chills, move a rack to the top third of the oven and heat the oven to 425 degrees Fahrenheit. 
6. Bake the scones for 17 minutes until golden brown. The scones are best served warm from the oven. 

*Notes: You can make these scones the night before and take them out of the fridge and put them in the oven the next morning. Great for brunch with friends or a special weekend treat!