Bell Pepper and Goat Cheese Egg Bites

I can’t take credit for this recipe — I pretty much followed the instructions on the Anovo website for egg bites, using leeks instead of scallions, because I happened to have them on hand. But I’ll say that it was yum.

Very delicate, roasting the peppers — honestly, I think I’d be fine with using raw peppers in this, for more of a fresh bite. And I’d probably use a little more cheese, a bit more black pepper, for some more oomph. But the general concept, good.

Nice to take fifteen minutes on the weekend to prep, one hour in the sous vide, and then have six warm eggy breakfasts for the week to come, that you can just grab and eat with a spoon, or decant (maybe over some fresh spring greens, lightly dressed) for a slightly fancier presentation.

In general, I’m trying to do more weekend prep to make healthy meals easy during the week. Egg bites, white wine-poached chicken, grilled shrimp, etc. It’s a bit of a process, adapting, but I think it’ll make my life easier during the semester.


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Passionfruit Lassi

(5 minutes, serves 2-4)

Some people like their lassi very sweet; some like it hardly sweetened at all. It seems like that decision is best left up to the individual cook. I don’t use any honey when I make mine

3-4 ice cubes
1 cup yogurt (or silken tofu yogurt)
1/2 c. passionfruit puree
1 T rosewater (optional)
1 cup water
1/4 cup honey (optional)

1. Combine ice, yogurt, passionfruit, rosewater, water, and blend.

3. Stop blender and taste, adding more water and/or honey if desired, until preferred consistency and flavor is reached. Enjoy!

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Passionfruit Rose Cake

Rich passionfruit flavor and a hint of rose scent. This delicate cake is lovely with a very light tea. Passionfruit puree can be ordered online, or is often found in Mexican grocers, sometimes frozen. If you have are lucky enough to have actual passionfruit on hand, you can, of course, pulp and puree them yourself; strain out the hard seeds if you do.

2 c. flour
3/4 t. salt
1/4 t. baking powder
1/2 c. passionfruit puree
1 c. yogurt
1 t. vanilla extract
2 T rosewater
12 T butter (room temperature)
2 c. sugar
5 large eggs (room temperature)
2 egg yolks (room temperature)

1. Preheat oven to 350F. Grease and flour a cake pan (spraying with Baker’s Joy makes this easy). You can use a bundt pan, cakelet pans, or mini cake pans.

2. In a bowl, combine the flour, salt, and baking powder.

3. In a second bowl, combine the passionfruit puree, yogurt, vanilla extract, and rosewater if using; set aside.

4. In the bowl of a standing mixer (paddle attachment), cream the butter and sugar; add the egg yolks and eggs one at a time, pausing to scrape bowl as needed with a rubber spatula.

5. Add the flour mixture and passionfruit mixture alternately in a few additions, starting with the dry. Scrape sides and bottom again to make sure all ingredients are fully incorporated.

6. Fill the pan and bake on the middle rack for (50-55 for bundt, 25-30 minutes for cakelets, 15-20 minutes for mini cakes), or until a toothpick comes out dry when inserted in the center of a cake. (If you want them darker, which shows off the contrast and the detail more, bake a few minutes longer.)

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Mango and Ginger Shortbread (take 3)

I keep messing with this recipe.  This version has the real shortbread crispiness that I love. 🙂

  Mango-Ginger Shortbread
(makes about 40 cookies)

The way the butter lingers on your tongue, the hint of salt with the sweet fruitiness of the dried mango and the slight sharpness of the crystallized ginger? Heaven. Bake a few minutes longer if you’re planning to dip them in coffee or tea.

3/4 pound unsalted butter at room temperature
1 c. sugar
1 teaspoon pure vanilla extract
3/4 t. salt
3 1/2 cups flour
1/4 c. dried mango, chopped fine
1/4 c. crystallized ginger, chopped fine

1. Preheat the oven to 350F.

2. Cream together the butter and sugar; add the vanilla and salt. Then add flour and mix on low until dough forms. Stir in mango and ginger.

3. Turn out dough onto floured board, roll into logs. Cover in plastic and chill for 30 minutes. NOTE: Can be kept chilled at this point for several days, covered in plastic wrap, and then rolled, cut, and baked fresh.

3. Remove from fridge and cut slices. Chill individual cookies again for 10 more minutes (to reduce spreading). Place cookies on an ungreased baking sheet (I like the insulated ones for even baking).

4. Bake for 15 to 20 minutes, until the edges begin to brown, then remove to wire rack to cool. Delicious with chai!

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Spiced Swordfish Bowl with Red Rice, Cashews, Cranberries, Tomatoes, and Yogurt-Lime-Honey Drizzle

Experimenting with yesterday’s Sri Lankan spiced swordfish. Made a quick drizzle (1 T yogurt, 1 T lime juice, 1 t. honey), cooked some healthy Sri Lankan red rice (similar to brown rice, with a lovely nutty flavor), and stirred in some salted, roasted cashews, dried cranberries (sultanas would be more traditional, but I love the added tang from the cranberry), and fresh summer cherry tomatoes.
This was sweet and hearty; a comforting meal. If I were doing it again, I think I’d add some kale salad, either in place of the red rice, or in addition — the fresh green would be nice. And I definitely would want to up the spice level for me — sliced pickled jalapeños would be a great addition. But that said, yum. 🙂
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Things Happening

Three quick things:

a) I was invited to join Curious Fictions — it’s a site where authors share short stories, and you can subscribe to the authors you like, getting stories fed to you. A little like what I do on Patreon, but this would just be for fiction. I’m planning to put out 1-3 stories per week (mostly reprints), until I run out of stories or energy. 

(Interestingly, Jed and I were just talking about back when we founded Strange Horizons and various formats for introducing people to short fiction, and I have to say, if I were starting a magazine today, I’d probably be more likely to set up a format like this than a traditional magazine. But that’s a side conversation…)

b) I’ve had two panels accepted to AWP (Portland, OR, next March) — hope to see some of you there!  – Real Women Talk Dirty: Feminisms of Sex in Fiction & Literary Prequels, Sequels, & Spinoffs: Writing Fiction from Pre-existing Worlds —

​c) I’ve started narrowing down the recipes that will appear in a little vegan Sri Lankan cookbook, an e-book sampler.  If you’d like to weigh in on which ones I include, the best place to vote is here.

Thanks!  Happy Thursday! 🙂

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Sri Lankan-Spiced Baked Swordfish

This spice preparation is one we’d traditionally use for deep-frying. In a hot country, a quick deep-fry is perhaps preferable to having a hot oven on! But I rarely deep-fry anything, so I wanted to see how it would do baked. Delicious!
You could certainly flake it into a salad, maybe accompanied by grilled peaches and a lime-honey yogurt dressing. I’m planning to try it soon in a bowl preparation, with red rice and a sunny-side-up egg on the top. But for my lunch today, I just had one of the swordfish steaks straight up, with a piece of fresh fruit — perfect.
1 lb swordfish steak
1/4 tsp turmeric
1 TBL lime juice
1 tsp red chili powder
1 tsp salt
1 T oil
1. Preheat oven to 400.
2. Mix spices, lime juice, and oil together in a mixing bowl and add fish; coat thoroughly.
3. Optional: Heat grill pan on stove on high; when pan is hot, add fish steaks and cook 3 minutes. (This is mostly to get the pretty char marks and a bit of that flavor; you can totally skip this step if you want.)
4. Turn steaks over (char-side up) and put on a foil-covered baking sheet; bake 20 minutes. Serve hot!
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The Marshmallows of Serendib Launches!

Launch day! The Marshmallows of Serendib (and yes, the name was a deliberate echo of Arthur C. Clarke’s wonderful Fountains of Paradise) is now available for purchase. $3 for a baker’s dozen of Sri Lanka-inspired marshmallow recipes, plus a vegetarian variation (suitable more for making fluff than cut marshmallows), and a little story co-authored with Anand Whyte.  (It’s on Amazon for your Kindle too!)

Thanks to Kat Tanaka Okopnik for the kitchen conversations, and to everyone who ordered and taste-tested sample marshmallows the last few months. I’m done with shipping out marshmallows now, but if you follow Kat, she’s gearing up to start shipping her own again soon, and you’ll get a generous dose of smart social justice commentary along with the foodie posts.

The tiny book ($3) is available in e-book formats (DOCX, PDF, MOBI, EPUB) now, and may be available as a paperback soon; I’m working on it. With color interior for the photographs, it’ll be a little pricey, though, so just be warned.

Table of contents at the link above, along with direct ordering from me. Enjoy!


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Pistachio & Rosewater Mini Scones

Delicate and fragrant, with a little nutty goodness to add to your morning or teatime. (If you don’t have a mini scone pan, you can cut and shape these by hand, and bake on a regular baking sheet, placing them quite close together.  If you pop them in the freezer for 30 minute before baking, they’ll hold shape better.)
2 3/4 cups flour
1/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup cold butter
1/2 c. chopped pistachios
1/2 c. dried edible rose petals
2 large eggs
1 T rosewater
1 teaspoon vanilla
1/2 t. lime zest
1/2 cup milk
3 1/2 c. powdered sugar
6 T water
1 T lime juice (or substitute water for a plain sugar glaze)
1. Preheat oven to 375F. Spray mini scone pan with Baker’s Joy (or butter and flour pan, which will be kind of a pain).
2. Mix dry ingredients in a large bowl. Chop butter in small pieces and cut into flour with a pastry cutter (or with your fingers) until mixture resembles coarse meal. (It’s fine to have small lumps.) Stir in pistachios and rose petals.
3. In a medium bowl, combine remaining 5 scone ingredients, beating eggs lightly. Pour into dry mixture and stir with a fork until a soft dough forms.
4. Turn out onto a lightly floured board and knead a few times. Cut into 16 equal pieces and press into the cavities of the pan.
5. Bake 20-25 or until medium brown. Let cool 20 minutes in pan, then remove from pan to wire rack and cool completely. Serve warm, with coffee or tea.
6. Optional: Glaze. In a medium bowl, combine powdered sugar, water, and lime juice. Line a baking sheet (with sides) with parchment. Pour glaze in, then dip scones in glaze. Remove to wire rack to dry. Alternately, drizzle glaze over the top.
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Vegetarian Passionfruit Marshmallow Fluff

This makes a delicious and cravable spoonable dessert (you might want to stir in some chopped fruit to grace it, or sprinkle with sliced almonds).
NOTE: The egg whites won’t be cooked, so you may want to use pasteurized egg whites for food safety.
(45 minutes + cooling time)
1/2 c. passionfruit puree
2 t. powdered agar-agar
1 1/2 c. granulated sugar
1 c. light corn syrup
1/4 t. salt
1/2 c. water
3 egg whites
chopped fruit (optional)
1. Combine passionfruit puree and agar-agar in bowl of stand mixer (whisk attachment). Stir briefly to combine.
2. In a small saucepan (a bigger one will be heavy and hard to hold steadily at a later stage) combine water, granulated sugar, corn syrup, and salt. Cover and cook over medium high heat for 4 minutes. Uncover and cook until the mixture reaches soft ball stage (240 degrees if you have a candy thermometer), approximately 12 minutes. Once the mixture reaches this temperature, immediately remove from heat.
3. Turn mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the agar mixture. (Be very careful with the sugar syrup, as it is scaldingly hot and will burn you badly if it gets on your skin.) Once you’ve added all of the syrup, increase the speed to high.
4. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 minutes. Add food coloring, if using for the whole batch, during this stage; it will be a creamy color if no additional coloring is added.
5. Add egg whites and beat an additional 5 minutes or so, until notably increased in volume.
6. Turn off mixer, remove whisk, and with a spatula, gently fold in chopped fruit if desired. Pour the mixture into a large serving dish, spreading it evenly.
6. Chill fluff for at least four hours, and then serve.
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