I guess I owe you all a very belated Merry Christmas and Happy New Year!
If you read my last post, you’ll know that I’ve been some what of a nomad since the end of November. Being the homebody that I am, I did surprisingly well bouncing from couch to couch and guest bed to guest bed. I got some much needed time in Portland, got a slice of what it would be like to live waaay down in McMinnville (crashed at the historic mansion of a fancy wine maker for a couple nights with my friend Tracy), and discovered that it’s actually quite nice to simplify and only use what can fit into my car. My wardrobe decreased from a closet full and an eight drawer dresser, to a duffel bag and a laundry basket. Honestly, I can’t even remember what all I have in storage.
It’s been just over a week since I temporarily moved into a big ol’ B&B in the Dundee Hills. I feel like a needle in a haystack being a single girl in a huuuuge house. I’ve hunkered down in the tree-house like room dubbed the “North American Room”. It’s the most calm room in the house with neutral fabrics, lots of windows, and a cozy bed tucked into the corner.
The rest of the rooms are heavily decorated with bold floral drapes, patterned wall paper, and Persian area rugs. If you like that style, come on over and take your pick of any room you want! For me, I’ll stay in my tree house.
For my readers who aren’t in the Pacific NW, you may have heard that we got a dusting of snow last week. I awoke to find a winter wonderland outside my window and decided to use that as my excuse to sleep in a little bit and mosey into work a little late and blame it on the snow.
Later that night, my friend Tayler texted me to ask what my plans were for the evening. I was in the mood for something warm, comforting, and coconutty so I offered to make dinner and she offered to bring wine. It’s nice to go vegan every once in a while, so I pulled this recipe from my Pinterest board and started salivating.
Tayler brought over the most perfect wine for this dish: Pistoleta from Quady North Vineyards in Jacksonville, Oregon. There are some DELICIOUS wines coming out of Southern Oregon and this one is no exception. It’s a Marsanne/Rousanne/Viognier blend (a Southern Rhone Blend) that was perfectly tropically and acidic to enjoy with a slightly spicy, slightly citrusy, slightly nutty dish. An off-dry Riesling or Gewurztraminer will pair nice as well.
Enjoy!
Coconut Braised Spinach with Chickpeas
Serves 4-6
(Adapted from The Kitchn)
Ingredients:
2 tsp coconut oil or ghee
1 large yellow onion, diced
4 cloves of garlic, minced
1 tbsp grated ginger
zest and juice from 1 lemon
1/2 cup sundried tomatoes, chopped
dash of red pepper flakes (more or less depending on how much spice you like)
2 15-oz cans chickpeas, drained and rinsed
1 lb spinach leaves
1 15-oz can coconut milk
1 tsp ground ginger
salt/pepper to taste
To serve:
Baked sweet potatoes
Toasted unsweetened coconut flakes
Cilantro
Heat the oil or ghee in a large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, ginger, sun-dried tomatoes, lemon zest and red pepper, if using. Cook for 3 minutes, stirring frequently.
Add the chickpeas and cook over high heat for a few minutes or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture.
Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the spinach has been stirred in, pour in the coconut milk and stir in the salt, ground ginger, and lemon juice. Bring to a simmer then turn down the heat and cook for 10 minutes or until the chickpeas are warm through. Taste and add more salt and lemon juice, if necessary.
Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish.
