Recipe: Sweet Potato Frittata + Pod 13: M. Bierman Novel’s Hidden Life

Photo of Khashayar's Sweet Potato Veggie Frittata.

The Hidden Life of, “Vanished,” a novel by Mark Bierman Happiness Between Tails

The Hidden Life of “Vanished,” a novel by Mark Bierman #Authors #Books #HumanTrafficking #Haiti #Writing #Canada Ever feel like your attempt to help the world is insignificant? When Mark Bierman, an author/blogger from Ontario began writing an action/thriller, he found that his subject ran deeper and broader than human trafficking. Within the ugly side to it, he discovered a positive message. Do you believe a book can evolve beyond the author’s original dream for it? Your questions, thoughts, and/or experiences are welcome here. Record them on my Anchor by Spotify page — or comment at HappinessBetweenTails.com — or email me. Like what you hear? Buy me a coffee. Time Stamps (where segments begin): HBT introduction 1:00 Today’s topic and about today’s guest 1:05 The Hidden Life of “Vanished,” a novel by Mark Bierman 3:18 My question for you 7:25 HBT outro Links used for the HBT blog post of this episode: Original blog post that corresponds to this episode. Blogger/author Mark Bierman’s site includes his contact and book info. My own literary-novel-in-progress, “Flamenco & the Sitting Cat,” is a love letter to all who believe they’re too old, young, broken, lost, too whatever for love. He’s written other guest posts for the Happiness Between Tails blog here and here. Canada’s last maximum security prison was Kingston Penitentiary. Here's a post at Bierman's site about how one woman works to help victims of human trafficking. Photos available at the HBT post for this show: Cover of “Vanished,” by Mark Bierman Photo of Mark. — This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app — Send in a voice message: https://anchor.fm/depe9/message Support this podcast: https://anchor.fm/depe9/support

Click H-E-R-E for my new podcast page at AnchorFM. This week’s audio show is the audio version of “The Hidden Life of Vanished, a novel by Mark Bierman,” which you can read the text version of H-E-R-E.

At the Happiness Between Tails podcast page, you’ll also find links to subscribe, hear, and share it via most any platform, from Spotify and Apple Podcasts and Google Podcasts and Breaker, to Pocket Casts and RadioPublic and Castbox and Stitcher, plus an RSS feed. The full list of 50+ places is H-E-R-E.

Cooking is how my husband, Khashayar, unwinds — and since his work has been super busy lately — in his spare time, he’s cooked up a storm. It’s as great for my tummy as it is for allowing me time to write my novels (more about them h-e-r-e).

As usual, he’s as interested in coming up with plates as healthy and tasty as they are appealing. It’s always best to read an entire recipe to the end before setting out to shop for ingredients and cook. Here’s his latest recipe.…

Photo of Khashayar's Sweet Potato Veggie Frittata.

Sweet Potato Veg Frittata by Khashayar Parsi

Step 1

Combine…

  • Sweet potato, 1 large, shredded
  • Parsnip, 1 medium, shredded
  • Onion, 1 medium, diced small
  • Mushroom, 1/2 pound, diced small
  • Eggs, large, 4

Seasonings to Taste…

  • Salt
  • Black pepper
  • Red pepper
  • Turmeric

Step 2

Mix in…

  • Cheddar cheese, extra sharp, 3 ounces, shredded
  • Tahini 1/2 cup

Step 3a + Step 3b

Add…

  • Olive oil, 2 tablespoons

…to a non-stick 12-13” sauté pan. Cook on medium heat for about 45 minutes, until browned. Flip half-cooked frittata onto a plate.

While the frittata is cooking, roast…

  • Zucchinis, 6 medium, sliced into thin medallions
  • Rubbed with olive oil and seasoned to taste

…on parchment paper in a 350 degree oven, until the zucchinis are browned, which will take roughly half an hour.

Step 4

Add the remaining…

  • Olive oil, 2 tablespoons

…to the pan, and sauté the other side of the frittata for 30 minutes, until browned.

Step 5

  • Greek yogurt and shallots…

Transfer the cooked frittata to a platter. Decorate with spirals of zucchini, dollops of Greek yogurt mixed with shallots, and sprinkles of dill.

Step 6

Serves 4 to 6 people. Pairs great with a salad like this one of beets and greens…

Photo of Khashayar's Sweet Potato Veggie Frittata with beet and greens salad.

Hungry for more of Khashayar’s healthy veggie recipes? H-E-R-E and H-E-R-E and H-E-R-E and H-E-R-E and H-E-R-E are some, and for even more, type KHASHAYAR into the search bar on this site.

Do you mostly eat in or out?

3 Recipes: Persian Veggie Kabobs, Tahdig, Veg Omelet + Pod9 W. Croft

Photo of Khashayar with brunch spread he cooked.
Brunch ala Khashayar.

Willow Croft on Writing and Animals Happiness Between Tails

#Animals #Writing #Authors Poet/blogger/speculative and horror fiction author Willow Croft tells how her writing and love of animals merge. How do animals figure into your love of reading and/or writing? Record your thoughts on my podcast page on my Anchor by Spotify page — or comment at HappinessBetweenTails.com — or email me. Like what you hear? Buy Me a Coffee. Visit this show’s original blog post for links and photos of Willow Croft’s book and cat. Time Stamps (where segments begin): Happiness Between Tails introduction da-AL discusses today’s guest 2:00 Willow Croft on writing and animals 2:20 A question for you 14:00 — This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app — Send in a voice message: https://anchor.fm/depe9/message Support this podcast: https://anchor.fm/depe9/support

Click H-E-R-E for my new podcast page at AnchorFM. This week’s audio show is the audio version of “Willow Croft on Writing and Animals,” which you can read the text version of H-E-R-E. (This show has a new graphic to reflect that it’s shortened from an earlier version that included information that’s become outdated. Anchor’s tools make editing easy!) 

At the Happiness Between Tails podcast page, you’ll also find links to subscribe, hear, and share it via most any platform, from Spotify and Apple Podcasts and Google Podcasts and Breaker, to Pocket Casts and RadioPublic and Castbox and Stitcher, plus an RSS feed. The full list of 50+ places is H-E-R-E.

1. Veggie Kabobs with Grilled Tomatoes

The other night Khashayar cooked something so outstanding that I took a picture, but didn’t think about creating a blog post for it until too late — I’d only shot this one photo from the top of the stove. Sorry I can’t show you how scrumptious it looked plated with plain rice. Khashayar enjoyed his with slices of raw onion as well. No wonder his recipes get more likes than my posts!

Khashayar's veggie kabobs with grilled tomatoes.

Pardon that the instructions here are a bit rough. He’s been extremely busy with work lately, otherwise he’d write it himself. What follows is how he told me he made it, and the notes in parentheses are mine:

It’s an easy recipe, like making what Persians call kabob-mahitabe. (Mahitabe simply means pan.)

The base is fake meat, a pound of “Beyond” brand ground meat. T-H-I-S link explains about the brand.

For the “meat,” mix together:

  • 2 eggs
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 cup freshly parsley, chopped

Spices to stir in:

  • 1 tablespoon red Korean chilly pepper flakes
  • 1 tablespoon ground cumin
  • 1 tablespoon ground paprika
  • 1 teaspoon salt
  • 1 teaspoon black ground pepper

Now…

  • Slice the tomatoes in half and bake them, cut side up, at 400°F for 30 minutes, or until caramelized.
  • Shape the “meat” into flat broad strips, then brown them in a pan with a small amount of oil.
  • Sprinkle them sumac (powdered red berries that add mild tartness, no heat).

2. Persian Rice and Tahdig

When  a friend saw the kabob photo, she asked about “fancy Persian rice.” By that, she meant the crispy layer called tadig, which means “bottom of the pot.” Persians serve rice many ways, not always with tadig. They also cook spaghetti (which they label simply “pasta”) in a similar way to achieve spaghetti tadig!

The night of the kabobs, Khashayar didn’t make tadig so I don’t have a personal photo for you, but visit this blogger’s site for a nice photo of her variation on potato tahdig.

Begin with white long-grain basmati rice that’s been rinsed until the water runs clear. If time permits, soak it in salted water for several hours. Then boil it (don’t stir) only until it’s slightly undercooked, as it will be steamed further in the next step. Salt to taste.

The easiest method of making tadig is simply to leave it in the rice pot, cooking a bit longer. Basically whatever food is on the bottom, be it rice, bread, potatoes, or spaghetti, will crisp up into a single layer.

For more elaborate tadig, cooks line a new pot with oil, then lavash (thin unleavened bread — Mexican tortillas can work too) or slivered potato. Gently heap the cooked rice over that, then cover the pot to steam everything until the bottom becomes crispy.

Healthier and tastier, Khashayar lines the pot with a circle of parchment paper.

Finesse and trial-and-error are required to learn when it’s ready, because the least handled the rice is the fluffiest. Sometimes Khashayar rigs a towel to the underside of the pot lid, carefully pinned up so flames won’t get to it. That way steam won’t drip onto the rice and turn it mushy. Lazy cooks simply pour a ton of oil at bottom of pan, while restaurants go so far as to merely deep fry a bunch of rice — sacrilegious if you ask me.

Once the rice plated, liquify a pinch of saffron in a few tablespoons of boiling water. Stir into it a ladle full of rice, then arrange the bright gold grains over the top of your steaming pile o’ rice.

For spaghetti, the method is basically the same: cook it extra al dente, drain it, then pile it into a pot lined with parchment paper and a little oil. Like the rice, to the bottom of the pot you can add thin bread or slivered potatoes for variations on the crispy layer.

Photo of Khashayar and da-AL with scrumptious food!
I know I’m lucky to have a husband who loves to cook healthy!

3. Asparagus Omelet with Mushrooms and Sweet Potatoes

Saute onion, garlic, asparagus, salt and pepper to taste.

When you’re almost done making your omelet, fold in the above mixture, along with a little parmesan.

Once plated, those who eat fish can top it with bits of smoked salmon, a “better” fish because not much is required to get a lot of flavor. Ring the omelet with sweet potatoes that you’ve oven-roasted with paprika and cinnamon, along with steamed mushrooms. Garnish with chopped chives and parsley.

Close up of Khashayar's asparagus omelet.

Serve it with a nice black tea mixed with cardamom and saffron, along with mounds of whole leafy greens (soft mild ones such as fresh baby leaves from beets, arugula, and spinach), and herbs (such as parsley, mint, tarragon, and lemon basil) for everyone to eat in fistfuls between bites of the rest of their food.

Warm lavash, feta cheese (a “better” cheese because just a few crumbles are quite satisfying), and brine soaked walnuts are wonderful for breakfast too. Another great accompaniment is an interesting fruit salad like this one of pears, strawberries, bananas, and different colored grapes.

Bowl of Khashayar's fruit salad.

A brilliant Persian cookbook with splendid photos is “New Food of Life,” by Najimieh Batmanglij, which I reviewed H-E-R-E.

Want more of Khashayar’s recipes? Type his name into the search bar — H-E-R-E and H-E-R-E and H-E-R-E and H-E-R-E and H-E-R-E are some to get you started…

Nooshe jun! (Happy eating!)

What are you enjoying eating lately?

Video: Cool Doggie Days + Lillian Brummet’s Leeks Recipe

K-D doggie is a singer.
K-D takes her singing seriously.

(For an audio version of this post, click H-E-R-E.)

Even writers get hungry. When I hit a rough patch as I edit “Flamenco & the Sitting Cat,” my novel, it’s fortunate I’ve got my workmate who reminds me to break for lunch. Having her beside me as I eat on the steps of our front porch turns sweltering breezes into caresses. If she’s in the mood, she’ll serenade the neighborhood when a siren goes by…

These soft days of late spring we get to see monarch butterflies flutter across our Los Angeles front lawn. They’ve flown all the way from Canada and are headed for Mexico (here’s a wild PBS video of them). How arrogant humans are to use our supposed intelligence as a yard-stick against the know-how of earth’s other life forms, insects included.

Speaking of gorgeous weather and sights, during a recent walk with K-D, I was holding my cellphone to my ear to listen to an audiobook. The novel was the outstanding, “How the One-Armed Sister Sweeps Her House,” by Cherie Jones. I didn’t realize it at the time, but when I got home, I found I’d unintentionally snapped several serendipitous photos! They’re of blue skies streaked with clouds and of our shadows across the sidewalk. This morning we even enjoyed a few minutes of rain. It was nowhere near enough to slake Southern California’s ongoing tremendous thirst, but it brightened the air.

Photo of amazing in Los Angeles!
The sky is amazing in Los Angeles!

This photo of my dog's shadow is a bit of accidental art!
This photo of my dog’s shadow is a bit of accidental art!

Author Lillian Brummet, who blogs from Canada, says it’s leek season. In my garden it’s time for their sisters, green onions. Before my husband started planting them, who knew one could grow food from the rooty scraps of store-bought ones. They also produce gorgeous flowers! Khashayar, quite the cook, has contributed recipes for Happiness Between Tails such as a great hot soup, a crunchy salad, a fruity dessert and a carrot cake, an entrée, and this appetizer and this one.

Closeup of flower on a green onion.
The flowers on green onions are fascinating!

Back to Lillian and her leeks. Here’s a recipe for them from one of her many books, “From One Small Garden,” which features 300+ recipes. Visit her site for more about her books and the many endeavors she and her husband, Dave, work together on…

Photo of Lillian and Dave Brummet.
Lillian Brummet writes books and works with her husband, Dave, on many projects.

“Leek N’ Mushroom Bundles” by Lillian Brummet

Tis the season of fresh leek harvests  this beautiful bounty is of the onion family and looks like a giant, flat green onion. Early spring and late fall leek varieties are quite sweet due to the plant concentrating the sugars when the weather turns cool. It is one of the earliest items to come out of the garden, especially if you have spread the seed just before snowfall. They don’t take much room in the garden, and they keep very well in the fridge.

These delicious, crunchy bundles make a wonderful side dish to almost anything, or served as an appetizer to enhance the appetite. The bundles can be frozen when raw; and taken directly out of the freezer and straight into the oven (do not thaw) whenever you are craving a few of these tasty tidbits.

1/3 c. olive oil, divided

2 c. chopped leeks

8 c. chopped mushrooms, dime-sized pieces

3/4 c. milk

1/2 tsp. nutmeg

1 tsp. salt

1/4 tsp. black pepper

16 oz. package phyllo pastry cut in 4” squares

Sauté the leeks and mushrooms in 1 Tbsp. oil for 3 minutes. Meanwhile combine the milk with salt, nutmeg and pepper, then add to the skillet and cook on low for 20 minutes, or until all of the liquid has evaporated. Grease 2 phyllo squares, and layer one on top of the other offsetting the top one. This creates 8 corners to draw into a bundle. Place 1 Tbsp. filling in the center of the phyllo squares. Grabbing all the corners of the dough in one hand, twist firmly to hold in place and set on a baking sheet. Cover both the unused phyllo and the bundles with a clean damp towel while you work to prevent drying out. When you’ve made this dish a few times you’ll get faster at it and probably will only need one damp towel to cover the phyllo sheets. Bake at 350˚ for 15-20 minutes, or until golden brown.

What are you hungry for these days?

Recipe: Diana’s Tiramisu by da-AL

How's about a slice of tiramisu? Here's how...
How’s about a slice of tiramisu? Here’s how…

Do angels exist in everyday life? Indeed, Cousin Diana was one. Her life was far too short, but such can be the case with the sweetest among us…

Photo of Cousin Diana.
Cousin Diana.

Years ago, when my husband and I visited her in Italy, she prepared a fantastic multi-course vegetarian meal that ended with this nirvana-inducing tiramisu. Diana Ferretti Ruberti. Upon our return to the States, Diana sent me the instructions and helped me with it over the phone.

Recipe can evoke great memories…

Born in Argentina, she moved to Italy as a teenager and later worked as a teacher, married, and raised three great kids. Diana was lovely in every way and an amazing cook!  Her son, Stefano Ruberti, generously lent us these photos of her. Diana with her husband and small children.

Tiramisu Recipe

  • 8” x 8” x 2” serving dish or pan
  • 3 medium eggs, extra fresh
  • 2 cups strong coffee, either lukewarm or cold. Decaf and instant work great.
  • 1/2 teaspoon instant coffee granules to stir into pudding
  • 8 ounces mascarpone, which tastes like an amazing cross between butter and cream cheese.
  • 3.5 ounces bittersweet chocolate chunks, 72% to 99%. Grated, or knife chopped, or put the chocolate into a plastic bag and take a hammer to it.
  • 24 regular-sized ladyfingers

Optional Ingredients

  • 2 tablespoons cognac or brandy
  • 1 teaspoon grated orange rind
  • unsweetened cocoa powder to dust over the final layer

Before You Begin

  1. Assembly takes anywhere between half an hour to an hour, depending on how fast you are around the kitchen. It won’t be ready to eat for another six to twelve hours, as it needs time to set in the fridge. I like to prepare it the night before, then serve it the following afternoon with milk or coffee — or wine!
  2. Review the recipe and visualize the best way to organize things.
  3. Then you’re ready to lay out ingredients and tools such as bowls, pan, whisk or mixer, and mixer or blender for pudding, stuff you’ll use to grate chocolate.
  4. Unwrap ladyfingers and put them into a separate bowl.
  5. Raw eggs are called for and chocolate melts when it’s manipulated too much, so I like to keep things cold and work steadily.

Mixing the pudding

  1. Egg whites: in a separate bowl, whip until stiff.

    Bowl of whipped egg whites.

  2. Yolks: in a separate bowl or a blender, beat in 1/2 teaspoon instant granulated coffee, mascarpone, and sugar. Now’s the time to add any “optional ingredients.”

    Egg yolks beaten with marscapone, sugar, and a little coffee.

  3. Fold egg whites with egg yolk mixture.

    Fold egg whites with egg yolk mixture.

Layering into a pan (you’ll be making 2 layers)

Layer #1

  1. One at a time, dip 12 of the ladyfingers into the coffee liquid and use them to line the bottom of the pan. It’ll take a little practice to figure out how long to let the cookies soak. Too little, and they’ll stay stiff. Too much, and they’ll dissolve. Either way, though, it’ll still be tasty.

    A lady finger being dipped into coffee.

  2. Top the cookies with half of the pudding.

    The 1st layer of cookies covered with half of the pudding.

  3. Finish the first layer by sprinkling half of the chunked chocolate over it. Now it’s time to do everything the same for the second layer.

    Finishing the first layer by sprinkling half of the chunked chocolate over it. Now it's time to do everything the same for the second layer.

Layer #2

  1. Same as above, dunk another twelve cookies in coffee and stack them over the first layer, all in the same direction as the first bunch.

    Dunking the rest of the cookies in coffee, then layering them in the same direction as the previous ones.

  2. Fold any loose sugar from the cookies into the remaining pudding, then spread everything on top.

    Covering the second layer with the remaining pudding.

  3. Complete the second layer with what’s left of the chunked chocolate. Dust with cacao powder, then cover and refrigerate at least four hours (longer is better).The second layer for the tiramisu completed with what's left of the chunked chocolate, and dusted with cacao powder, then chilled for at least 4 hours.

Serving it…

Once it has been refrigerated for at least four hours, cut it into squares — It serves 9 to 12 lucky people. If there’s any of the yummy liquid at the bottom of the pan, spoon it over pieces. Keep any leftovers refrigerated and eat them within three days. Tiramisu, once it’s set in the fridge, freezes wonderfully and is also delicious served frozen or thawed!

Tiramisu makes any day a holiday!
Tiramisu makes any day a holiday!

Does a food or special recipe remind you of a loved one?