Friday, August 29, 2014

Honey Ginger Tofu and Veggie Stir Fry


Never doubt the beloved cast iron skillet. It is the best, most perfect nonstick pan, and is a healthy cooking choice. TRUST. I originally opted for my wok when making this, but regretted it as soon as the tofu was sticking like crazy to the bottom of the "nonstick" pan. I irritably moved the tofu to my cast iron, and everything was peachy again. I'm sorry my dear cast iron for ever doubting you.

Aside from the minor tofu meltdown, this stir fry was very successful. I love a good stir fry! They're super quick, making them perfect for a weeknight, and they're pretty easy to improvise. I used carrots and snow peas, but mushrooms (always say yes to mushrooms), broccoli, or asparagus would be awesome as well. Feel free to switch out the veggies in the recipe, and use whatever you have on hand!  To me, what usually makes one stir fry stand apart from another is the sauce, and this one is super! Full of fresh ginger and garlic, it's savory and delish. You may have a bit leftover, so don't be afraid to get creative. I'm sure it would be crazy good with fried rice, or on top of fish or chicken. Regardless, I'm sure you'll hoover this recipe, just like we did. 

Honey Ginger Tofu and Veggie Stir Fry

Notes: I used coconut oil in place of canola oil to make a healthier stir fry. Coconut oil has a high smoke point, making it work just as well as canola oil. Plus, it's tasty. I shredded the carrots, but I think I'll either chop them next time or use match sticks. Though they were pretty, the shredded carrots tended to clump up, and it was difficult to separate them.

Ingredients

For the stir fry
1 1/2 cups uncooked brown rice
2 tablespoons coconut oil
14 ounces extra firm tofu
2 cups chopped snow peas, or green veggie of choice
2 cups carrots, shredded, chopped or julienned-your call!
3 green onions

For the stir fry sauce
3 cloves garlic
2 tablespoons fresh ginger
2 tablespoons honey (more to taste)
1/2 cup tamari, or low sodium soy sauce
1/4 cup water
1/4 cup rice wine vinegar 
1/4 cup coconut oil

Directions

First, make the sauce. Puree all the sauce ingredients together in a food processor until smooth. Set aside.

Cook the rice according to package directions (remember, brown rice needs about 45 minutes of cooking time!). Cut the tofu into slices and press with a paper towel to remove excess moisture. Wait a few minutes and press again-there's a lot of water in there! Cut the tofu slices into small cubes. Heat the oil in a large nonstick skillet (cast iron is dreamy here!) over medium heat. When the oil is shiny, add the tofu and about 1/4 cup of the stir fry sauce (watch out because the sauce and oil will splatter a tiny bit. Have a cover, just in case). Pan-fry the tofu until golden brown. Remove from the pan and drain on paper towel lined plates.

Return the pan to the heat and add the snow peas, try not to stir too much, as you want the veggies to get a little charred (at least I do!). When the snow peas are bright green and slightly charred, add the carrots and 1/4 cup of stir fry sauce, and toss. Arrange the veggies and tofu over the cooked rice, and cover with more sauce to taste. Sprinkle with the green onions.

Recipe Source: adapted from Pinch of Yum

Sunday, August 24, 2014

Dairy-Free Coconut Caramel Ice Cream


This past Christmas, Chris gave me an ice cream maker. I wanted one for a while, so I was super excited! Since then, I've experimented a bit, making vanilla, chocolate, and raspberry cheesecake ice cream, as well as a strawberry lemon sorbet, but this was my first venture in making a dairy-free ice cream. Guys…this was the best ice cream that has come out of my ice cream maker!

Coconut milk has enough fat in it, making it a great substitute for heavy cream. Throw in some egg yolks, and you have a luxurious and rich ice cream. I'm all for regular ice cream (who isn't?), but sometimes all the cream can be too much for my tummy. I'm so happy to have found such a wonderful substitute! The coconut flavor shines and almost tastes toasted, and the caramel flavor reminds me of a rich dulce de leche. It's glorious. I think I'll try using this recipe as a base for future flavors. Chocolate coconut is an obvious choice, and I think coffee (swoon) would be another fabulous addition as well. I'll keep you posted on what flavors I try next!


Dairy-Free Coconut Caramel Ice Cream

Ingredients

2 cans full fat coconut milk
1 cup brown sugar
1/2 teaspoon salt
6 egg yolks
2 teaspoons vanilla extract

Directions

Combine one can of coconut milk, the brown sugar, and the salt in a medium saucepan. Set over medium-high heat and bring to a boil, stirring occasionally so that the sugar dissolves. Once boiling, reduce the heat slightly and continue to cook until the mixture has darkened and reduced, about 20-30 minutes. The mixture should have thickened, resembling caramel.

While the caramel is reducing, beat the egg yolks in a large, heatproof bowl and set aside.

Add the second can of coconut milk to the coconut caramel and heat, stirring to integrate the caramel. When the mixture is very hot, but not boiling, temper the egg yolks: slowly whisk 1 cup of the caramel mixture into the bowl with the egg yolks. You want to heat the eggs slowly, so they don't scramble. 

Turn the heat to low and pour the tempered yolks back into the pot. Cook, stirring constantly, just until the mixture has thickened, 1-2 minutes. Remove from the heat and pour into a heatproof bowl. Stir in the vanilla extract. Cover tightly and refrigerate overnight.

Pour the custard mixture into an ice cream maker and churn according to the manufacturer's directions. Freeze for 4-6 hours before scooping and serving.

Recipe source: adapted from Real Simple

Monday, August 18, 2014

Chocolate Chip Pecan Cookies

One can never have too many chocolate chip cookie recipes in their arsenal. I whipped these up last month when my mom and I needed cookies. We were packing for our trip to California/I made her watch The Bachelorette (don't judge), therefore we had to have cookies. A true southern woman, my mom always has pecans on hand, so we of course needed a recipe that included them. I also wanted to experiment a little bit by adding a bit of cornstarch to the recipe. I remember seeing the addition of cornstarch in chocolate chip cookies on Apple a Day (making a mental note now to try her recipe), so I thought I'd add them here too. Since cornstarch is so light, perhaps that's what lifted them, or gave them a more delicate crunch on the outside. Regardless, these cookies were awesome. I'm embarrassed to say, we totally hovered the entire recipe by the next morning on one of our flights. Hey, at least we own it! Soft, chewy, crunchy, nutty…these cookies were amazing! Enjoy! 

P.S. we had a little too much fun with my mom's Mickie and Minnie salt and pepper shakers….or we were just excited about the possibility of going to Disneyland?



Chocolate Chip Pecan Cookies

Notes: we like a lot of vanilla in our chocolate chip cookies, so I changed the original amount from 1 teaspoon to 1 tablespoon. If that sounds like too much, just stick with the teaspoon.

Ingredients

1 cup butter (2 sticks)
3/4 cup sugar
3/4 cup brown sugar
1 tablespoon vanilla (see note above)
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cornstarch
2 cups chocolate chips
1 cup coarsely chopped pecans

Directions

Cream butter and sugars together until combined. Add eggs and vanilla and mix well.

Combine flour, salt, baking soda, and cornstarch in a separate bowl and gradually stir into butter/sugar mixture.

Once combined, stir in chocolate chips and pecans.

Spoon dough onto ungreased cookie sheet (or one lined with a Silpat or parchment paper) in 1 tablespoon amounts.

Bake in a 375F oven for 10-12 minutes or until edges are golden brown. Makes about 4 dozen cookies (For the record, I think I halved the recipe? I don't think we could've eaten 4 dozen cookies…or could we?).

Recipe source: adapted from Southern Bites

Sunday, August 10, 2014

Zucchini Fritters with Cool Lemon Yogurt Sauce


I've professed my love for fritters both here and here, yet I just don't think to cook them that often. It's a shame really, because I adore them, not to mention they're incredible quick to make, versatile, and filling! I really should make a mental note to make them more regularly. Will you help me remember? Thanks :)

These bad boys contain a few of my favorite things (ha! in the process of watching the Sound of Music for the first time...I couldn't help myself…it's currently intermission). Zucchini and arugula make my heart go pitter pat in the summer, I just love them both so much! Arugula and garlic weren't in the original recipe, but I thought a little extra green couldn't hurt, and who doesn't love garlic? I was right! The arugula added a bit of green peppery-ness that was wonderful and fresh, and paired with the cool lemon yogurt sauce? Heaven. Serve these with a small salad (or baked sweet potato like we did), along with some of fresh fruit, and you have one lovely summer lunch.


Zucchini Fritters

Notes: 
-when prepping the zucchini, squeeze as much water as possible out. You'll be surprised by how much water comes out of those suckers! It's crazy. 
-the original recipe for the yogurt sauce made a TON of sauce. We're not saucy people (heh), so I just used it as a guide and made significantly less, and just tasted as I went. Even still, I ended up with too much. I'll include the measurements below for proportions. Something to keep in mind!
-I used olive oil, but may try coconut oil next time, as it was a bit smokey. It wasn't a big deal, but I may experiment next time with and alternative.

Ingredients 

Fritters
1 pound (about 2 medium zucchini
1 teaspoon coarse or Kosher salt, plus extra to taste
2 scallions, split lengthwise and sliced thin
1/4 cup arugula, chopped
1-2 garlic cloves, minced
1 large egg, lightly beaten
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive or another oil of you choice, for frying

Lemon Yogurt Sauce (see note above)
1 cup plain full-fat yogurt (can use Greek or regular, or sour cream)
1-2 tablespoons lemon juice
1/4 teaspoon lemon zest
Pinches of salt
1 small minced or crushed clove of garlic

Directions

Preheat oven to 200 degrees. Have a baking sheet ready.

Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor. 

In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini in one of the following ways: press against the holes of a mesh strainer with a wooden spoon to extract the water, or wrap it up in a clean dish towel and wring the water out that way (I went with the latter).  This will save the fritters from  sogginess. 

Return deflated zucchini shreds to bowl. Taste if you think it could benefit from more salt (most went down the drain), add a little bit more if needed. Stir in scallions, arugula, garlic, egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the batter.

In a large heavy skillet (cast iron always wins), heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don't become crowded and lightly nudge them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3-4 minutes. If you find this is happening too quickly, reduce heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2-3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat the process, keeping the pan well-oiled, with remaining batter. 

For the topping, stir together the yogurt, lemon juice, zest, salt, and garlic, and adjust the flavors to your taste. Dollop on each fritter before serving.

Do ahead: These fritters keep well, either chilled in the fridge for a better part of a week and or frozen in a well-sealed package for months. When you're ready to use them, simply spread them out on a tray in a 325 degree oven until they're hot and crisp again.

Recipe Source: adapted from Smitten Kitchen

Wednesday, August 6, 2014

Quick and Easy Sandwich Bread

I'm starting the process of cleaning out my apartment by getting rid things I don't want to move with me to DC (!!!). I started by filling an entire box up with old magazines…Bon Appetit, Cooking Light, Better Homes and Gardens etc. I was just getting ready to get rid of a Cooks Illustrated Magazine (which I didn't order…some mild drama with they're company! Grrr...), when I saw a recipe I must have missed before. It was an easy sandwich bread recipe that promised minimal kneading, no shaping, and could be ready in less than two hours. I was sold, and got to baking right away!

I can't tell you how many times I've tried to make my own sandwich bread. None of them were disasters, and all were eaten, though none were great. Usually the bread I bake is somewhat dense, even though it feels like I'm doing everything right! However, this recipe delivered. It made wonderful chicken sandwiches, and super crunchy toast. Plus, look at all those holes! So pretty. With the start of the school year coming up, give this recipe a go. It's so easy and quick, there's no excuse to not have fresh bread every week! :)

Quick and Easy Sandwich Bread

Notes: This is a very wet dough…do not be alarmed! That is why you should use a paddle attachment instead of a dough hook. A paddle lends itself to faster, more aggressive, kneading. I haven't tried making this by hand, so I don't know how it would turn out. Also, bread flour is a must. Since you're doing very little kneading, you need the extra gluten! Since the dough isn't shaped, you won't have that perfectly smooth top you find with shape loaves…a small sacrifice. 

Ingredients

2 cups (11 ounces) bread flour
6 tablespoons whole wheat flour
2 1/4 teaspoons instant or rapid-rise yeast
1 1/4 cups plus 2 tablespoons warm water (120 degrees)
3 tablespoons unsalted butter, melted
1 tablespoon honey
3/4 teaspoon salt
1 large egg, lightly beaten with 1 teaspoon water and a pinch of salt (I may try without next time, as parts of the loaf had an eggy taste. It wasn't bad, but I'm curious how it would taste without it)

Directions

In bowl of a stand mixer, whisk bread flour, whole-wheat flour, and yeast together. Add 1 1/4 cups warm water, 2 tablespoons melted butter, and honey. Fit stand mixer with paddle and mix on low speed for 1 minute. Increase speed to medium and mix for 2 minutes longer. Remove bowl and paddle from mixer. Scrape down bowl and paddle, leaving paddle in batter. Cover with plastic wrap and let batter rise in a warm place until doubled in size, about 20 minutes.

Adjust oven rack to lower-middle position and heat oven to 375 degrees. Spray 8 1/2 by 4 1/2-inch loaf pan with vegetable oil spray. Dissolve salt in remaining 2 tablespoons warm water. When batter has doubled, attach bowl and paddle to mixer. Add salt water mixture and mix on low speed until water is mostly incorporated, about 40 seconds. Increase speed to medium and mix until thoroughly combined, about 1 minute, scraping down paddle of necessary. Transfer batter to prepared pan and smooth surface with greased rubber spatula. Cover and leave in warm place until batter reaches 1/2 inch below edge of pan, 15-20 minutes. Uncover and let rise until center of batter is level with edge of pan, 5 to 10 minutes longer.

Gently brush top of risen loaf with egg mixture, if using. Bake until deep golden brown and loaf registers 208-210 degrees, 40-45 minutes. Using dish towels, carefully invert bread onto wire rack. Reinvert loaf and brush top and sides with remaining 1 tablespoon melted butter. Let cool completely before slicing.

Recipe Source: Cook's Illustrated January/February 2014

Friday, July 25, 2014

Stone Fruit Crisp



I've been holding out on you. I made this crisp weeks ago, and have yet to share it! Summer stone fruits are some of my favorite fruits. If I had to choose a favorite, I'd say it's a tie between cherries and nectarines (I prefer the smoother skin of a nectarine over a peach). I usually devour them fresh before I ever get a chance to bake or cook them (especially cherries), but I made it a point to give this recipe a try. I used cherries and peaches, as that's what I had on hand, but feel free to use any other stone fruits, like plums or nectarines! I altered the original recipe a bit by adding some buckwheat flour and reducing the almond flour, as I didn't have enough almonds. I love how dark and nutty buckwheat flour is, so it was a welcome addition.  Being that it's made with all natural ingredients and is somewhat low in sugar compared to your typical crisp, it makes for a great breakfast! Oh, and so does this one. Enjoy!


Stone Fruit Crisp

Ingredients

Filling
3 large peaches, peeled, pitted, and diced
1 to 1 1/2 cups sweet cherries, pitted and halved
1 tablespoon corn starch
2 tablespoons brown sugar
1 teaspoon chia seeds
1/2 teaspoon cinnamon
Pinch of salt

Topping
1/4 cup almond flour (almond meal)
1/4 cup buckwheat flour*
1/2 cup oat flour
1/2 cup rolled oats
1/2 teaspoon cinnamon
2 tablespoons coconut oil
2 tablespoons agave, real maple syrup, or honey (I used agave)
Pinch of salt, to taste

Directions

Preheat oven to 375F, and lightly grease a small (4 cup-ish) casserole dish.

Combine the filling ingredients together in a large bowl. Stir until fully incorporated.

I used my food processor, as I was dealing with slivered almonds and whole oats to make my own flours. If you go this route, blend together almonds, buckwheat flour, 1/2 cup of oats, and cinnamon. Process until powdery (or close to it). Drizzle in agave and coconut oil, and remaining 1/2 cup of oats and pulse until combined into a dough. Add salt to taste.

If you don't have a food processor and are dealing with pre-blended products, stir together almond flour, buckwheat flour, oats, and cinnamon. Add the agave and coconut oil and mash with a fork until thoroughly combined into a dough. Add salt to taste.

Spoon fruit filling into a casserole dish and level out. Crumble the topping over top of the fruit in an even layer. Bake, uncovered, at 375F for around 30 minutes, checking on the topping after 20 minutes. If the topping starts to brown too soon, you can remove it from the oven and cover with tin foil for the rest of the time. The crisp is ready when the fruit is fork tender and the topping is golden.

Cool for 5-10 minutes before serving. Serve on its own, or with greek yogurt, ice cream, or whipped cream.

*I used buckwheat flour, as I love the nutty flavor. If you don't have buckwheat flour, use an additional 1/4 cup of almond meal instead.

Recipe Source: adapted from Oh She Glows

Monday, July 7, 2014

Blackened Tilapia Baja Tacos


I love fish, but don't think to make it very often! It's silly, considering how healthy and delicious it is, not to mention how quick it cooks. Fish is the perfect summertime fare. A couple weeks ago, I had a mini "day-cation" with my best friend in Sandusky, OH (yeah Cedar Point!). If you follow me on instagram, you may have seen that we had the most AH-mazing fish tacos while we were there. They were seriously stellar. Once I got home, I found myself yearning for more, and that's when I remembered I had some frozen tilapia hanging out in the back of my freezer. These tacos did not disappoint! Honestly, the only thing I didn't like were the tortillas I bought. I don't have the desire to make them from scratch, and all the corn tortillas I buy at the store taste like cardboard (these were from Trader Joe's…ah well). I think I'll just go with flour tortillas next time. Problem solved!




Blackened Tilapia Baja Tacos

Ingredients

1/4 cup low-fat plain yogurt (or reduced-fat sour cream, or plain greek yogurt)
2 tablespoons chopped fresh cilantro
2 tablespoon fresh lime juice
1 jalapeƱo pepper, seeded and chopped
1 cup thinly sliced white onion
1 1/2 teaspoons paprika
1 1/2 teaspoons brown sugar
1 teaspoon dried oregano
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
4 (6 ounce) tilapia fillets
Cooking spray (or 1 tablespoon canola oil)
8 (6-inch) corn tortillas (I'm going with flour next time..can't seem to find decent corn tortillas!)
1/2 ripe peeled avocado, thinly sliced
Lime wedges, to garnish (optional)

Directions

Combine first four ingredients in a food processor, and process until smooth. Combine jalapeƱo sauce and onion in a small bowl.

Combine paprika and next six ingredients (through ground red pepper), and sprinkle evenly over both sides of the fish. Spray a large cast-iron skillet over medium-high heat. Add fish to pan, and cook 3 minutes on each side or until desired degree of doneness.

Warm tortillas according to package directions. Divide fish, onion mixture, and avocado evenly among tortillas. Serve with lime wedges.

Recipe source: adapted from Cooking Light, March 2011

Wednesday, July 2, 2014

Overnight Chia Oat Parfaits


I love preparing breakfast the night before. My puffy eye'd self doesn't have to worry about anything but my morning coffee, which can also be programmed to be ready when I get up (though..it's summer..let's be real..I haven't programmed my coffee maker in about two months). I've heard about overnight oats for some time now, but never had enough forethought to make it. Thankfully, I came across this recipe one night, and got up and prepared it immediately. It was nummy, healthy, and very filling! When kept in a mason jar, this little parfait travels well, as evidenced by my most recent road trip. I obviously used strawberries and bananas, but feel free to use whatever fruits you have on hand. A parfait full of red and blue berries would make for an adorable 4th of July breakfast! Enjoy!

Chia Oat Parfaits

Ingredients

1/2 cup oats (I used quick cooking, but you could also used rolled oats)
2 tablespoons chia seeds
1 cup almond milk (I used original as it's slightly sweetened)
Optional: 1/2 up to 2 teaspoons agave, honey, or real maple syrup*
Fresh fruit: obviously, I used strawberries and bananas…num!

Directions

The night before, combine oats, chia seeds, milk, and sweetener (if using) in a mason jar or air tight container. Seal, and place in the fridge overnight.

In the morning, layer in a glass or mason jar with fruit in between.

This recipe yields two servings.

*I used half a teaspoon of agave, and it was sweet enough for me. I may even leave it out next time, as the fruit is usually sweet enough for me.

Recipe source: adapted from Pure Ella

Wednesday, June 25, 2014

Pasta and Grilled Zucchini Salad

Lately, I've been obsessed with grilled zucchini. Sprinkled with a little Tony's and lightly brushed with olive oil is my favorite way to make it. I add grilled zucchini to veggie wraps, or just eat it by itself...I never tire of it's smokey goodness. When I saw this recipe on Smitten Kitchen, I knew immediately I had to try it. I also knew right away that I wanted to grill my zucchini instead of fry it. There's already a good bit of olive oil in the homemade pesto, and the flavor of grilling your veggies versus frying them can't be beat. 

It may seem like there's a lot of steps involved, but it actually came together pretty quickly. There's very little chopping, and it's pretty easy to multi-task. From start to finish, it only took me about 30 minutes. Not bad at all, and the end result is worth it! I'd like to say it gets even better the next day, but I went on a mini vacay the next day, and Chris ate the rest. Obviously, he thought it was pretty nummy. Can you blame him?


I didn't think so.

Pasta and Grilled Zucchini Salad

Ingredients

Cooking spray
3 medium (or 2 large) zucchini, cut into 1/4 inch thick slices
1 1/2 tablespoons red wine vinegar
3/4 cup fresh or frozen edamame or peas
2 cups basil leaves, coarsely chopped
1/4 cup parsley leaves
1/3 cup olive oil
9 ounces pasta (stozzapreti, penne, etc.)
Zest of 1 lemon
1 1/2 tablespoons capers, chopped (mine were pretty big)
7 ounces buffalo mozzarella, torn into chunks
Salt and pepper

Directions

Bring a large pot of salted water to a boil.

Meanwhile, lightly spray grill with cooking spray. Grill zucchini slices over medium high heat, about 3-4 minutes per side, turning once. Transfer to a large bowl, sprinkle with salt and pour vinegar on top. Set aside.

When the water is boiling, cook pasta until al dente, adding the edamame during the last 3 minutes of cooking if frozen, or during the last 1-2 minutes if using fresh. Drain and rinse under cold water; set aside.

While the pasta cooking, combine half of the basil and all of the parsley and olive oil in a food processor or blender. Process until smooth, then season with salt and pepper. 

Transfer pasta back to the empty pot, or a large bowl. Add zucchini and any juices, basil-parsley oil, lemon zest, capers, and mozzarella. Gently stir together, then season generously with salt and pepper. Right before you serve it, stir in remaining basil leaves.

Recipe source: adapted from Smitten Kitchen who adapted it from Plenty by Yotam Ottolenghi

Thursday, June 19, 2014

Tropical Green Monster


Hello there! Yes, it's been a while. I unintentionally stepped back from this space over the past month, and I think I know why. I feel like I get into cooking ruts, especially at the beginning of each season (well, except for maybe fall and winter...soup is my jam). Over the past few weeks, I've tried to simplify what I cook and how we eat, not to mention try to eat healthier whole foods. That's not to say I won't be baking this summer (I have a batch of these in the freezer for when my sweet tooth kicks in), but I am trying to cut back on sugar, and the more fruits and vegetables I eat, the easier that is to do.  Expect some healthy veggie-full recipes in the near future!

I've been obsessing over smoothies this summer, averaging at least four a week! Strawberry banana is my fave when I want an all fruit smoothie, but this one is probably my favorite green one. Green smoothies aren't new to me or probably many of you, but this one is worth sharing. I got my inspiration from a recipe I saw on here on Eat Live Run, which I also recommend. SO good! Like all smoothies, the proportions and ingredients are up to you, so use this as inspiration! The measurements below are rough measurements. I hope you enjoy this green treat as much as I do! :)

Tropical Green Monster

Ingredients

A handful of fresh spinach
Roughly one cup chopped frozen mango
1 banana 
1/2 cup light coconut milk
Squeeze of lime juice
Water (or coconut water), if needed to thin it out to desired consistency 

Other add-in ideas: 
Frozen pineapple (omg so good!)
Chia Seeds
Fresh mint
Fresh ginger

Directions 

Place all ingredients in a blender and process until smooth. Serve immediately.

Thursday, May 22, 2014

Raspberry Rhubarb Crostata

Look how pretty this crostata is! For my first free form tart EVER I was pretty freakin excited about how this bad boy turned out. Not only was it rustic and beautiful, it was also totally delicious. I know strawberries and rhubarb seem to go hand in hand, but after this crostata, I'm starting to question that. Though I love all things strawberry rhubarb, the tartness from the rhubarb seems to get lost in the sweet strawberries. Since raspberries are naturally on the tart side, you don't lose the rhubarb, and dare I say the pair work even better together?? The combination is still sweet, but you don't lose the tang from the rhubarb, which I love.

Also, the crust? Don't even get me started…it's so good! It's slightly nutty due to a little whole wheat flour, raw sugar gives it a dash of sweetness and crunch, and butter makes it super flakey. Butter makes everything better. My only wish is that I had either whipped cream or vanilla ice cream to top it with! :)


P.S. I can't believe this is my first ever pie/tart recipe to share on this little blog of mine. If given the choice, I always choose pie over cake. Note to self: must make more pie. 

Raspberry Rhubarb Crostata

Ingredients

Crust
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1 1/2 tablespoons sugar
1/2 teaspoon kosher salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cubed
1 large egg
1 tablespoon whole milk

Filling
1/4 cup cornstarch
4 cups 1/2"-thick slices rhubarb (about 1-1 1/4 pounds)
1 6-ounce container fresh raspberries
2/3 cup sugar
1 large egg, beaten
Raw sugar (I always grab a few extra packets when at Starbucks! shhh..don't tell!)
Sweetened whipped cream or vanilla ice cream-for serving (optional)

Directions

Crust
Combine both flours, sugar, and salt in a bowl and mix. Add the butter and use your hands to break the butter until it's reduced to pea-size pieces. Whisk the egg and milk in a small bowl to blend. Make a well in the center of the dry ingredients and add the egg mixture and mix until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap in plastic wrap; chill at least 1 1/2 hours. DO AHEAD: crust can be made 2 days in advance. Keep chilled.

Filling
Dissolve cornstarch in 3 tablespoons water in a small bowl, and set aside. Combine rhubarb, raspberries, and sugar in a large heavy saucepan. Cook over medium heat, stirring often, until sugar dissolves and juices are released, about 4 minutes. Stir in cornstarch mixture and bring to a boil (rhubarb will not be tender and slices will still be intact). Transfer to a  bowl. Chill until cool, about 30 minutes.

Preheat oven to 400F. Working quickly (depending on how warm your kitchen is), roll out dough on floured parchment paper to 12-inches round. Brush with beaten egg. Mound filling in center of crust, gently spread out, leaving a 1 1/2 inch border. Gently fold edges of dough over filling, pleating as needed. Brush border with egg and sprinkle with raw sugar. Slide parchment with crostata onto a large rimmed baking sheet and bake until crust is golden brown and filling is bubbly, about 45 minutes.

Let crostata cool on a baking sheet on a rack. Transfer to a platter, cut into wedges, and serve with whipped cream or vanilla ice cream.

Recipe source: seen on Eating for England, who adapted it from Karen deMasco via bon appetit.

Monday, May 19, 2014

Herby, Peanuty, Noodly Salad


I first fell in love with soba noodles when Chris and I were living in Beijing (as evidenced here and here). Made with buckwheat flour, it was unlike anything I'd ever had before, sparking a love for all things buckwheat. It was no surprise that the second I saw this noodly salad I had to make it. Full of green and crispy veggies and herbs, it's definitely a winner and perfect for summer! The only thing I may do differently next time is add a hair less lime juice, so taste the dressing as you go to make it to your liking. 


It's also not surprising that this recipe came from one of my favorite cookbooks, River Cottage Veg (note to self: must buy this cookbook). Enjoy this fresh salad, sweet friends!

Herby, Peanuty, Noodly Salad

Ingredients

For the salad:
1/2 cup raw unsalted peanuts
7 ounces soba noodles*
5 ounces sugar snap peas
1/2 cucumber
6 green onions
Small bunch of mint, coarsely chopped
Small bunch of cilantro, coarsely chopped

For the dressing:
2 tablespoons rice vinegar
Zest and juice of 1 lime (or 1/2 a lemon)-or to taste!
1 small fresh red chile, finely chopped
1 garlic clove, minced
1 teaspoon brown sugar
1 teaspoon sesame oil
1 1/2 teaspoons soy sauce or Tamari (what I used), plus extra to serve
Splash of sriracha (optional)
Splash of oyster sauce (optional)

Directions

Toast the peanuts in a dry pan until a little dark and fragrant. Remove and coarsely chop; set aside.

Cook noodles per package instructions. Drain and rinse under cold water. Drain again, and set aside

Meanwhile, make the dressing. Combine all dressing ingredients in a large owl and whisk to combine. Toss the cooked, cooled noodles with the dressing and leave to sit while you prepare the rest of the salad.

Add the sugar snap peas to rapidly boiling water for 2-3 minutes. Drain and rinse under cold water to stop them cooking longer. Drain again and then cut in half on the diagonal.

Thinly slice the green onions on the diagonal. Slice the cucumber in half lengthways and then slice into half moons.

Add the snow peas, cucumber, green onions, and chopped herbs to the bowl with the dressed noodles. Scatter the roasted peanuts on top.

Serve with soy sauce for Tamari at the table for people to add to their bowls.

*Soba noodles made only with buckwheat flour are gluten-free, however many are produced with whole wheat flour as an ingredient. Check the labels if you have a gluten sensitivity or intolerance!


Recipe source: seen here, originally from River Cottage Veg

Friday, May 9, 2014

My Favorite Banana Bread


This is my absolute favorite banana bread recipe. I discovered it about four years ago (I've been holding out on you!), when I was staying with my host in Kalamazoo, MI. At the time, we both had subscriptions to Cooking Light Magazine, and the October 2010 issue was all about banana bread. Obviously, this was a life changing issue.

You can't go wrong with this bread. Once, I accidentally forgot to add the butter...still delicious. Another time I didn't have yogurt and used applesauce instead…amazing! It's a no fail recipe that comes out moist and chewy every single time! 

Ingredients

1 1/2 cups mashed ripe banana
1/3 cup plain yogurt
5 tablespoons butter melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar 
1 1/2 cups flour
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon allspice
Cooking spray

Directions

Preheat oven to 350F.

Combine first four ingredients in a large bowl. Beat with a mixer at medium speed. Add sugars and beat until combined.

Weigh or lightly spoon flour into dry measuring cups, level with a knife. Combine flour and remaining ingredients. Add flour mixture to banana mixture, beat until just combined. Pour batter in a 9 x 5-inch loaf pan coated with cooking spray.

Bake for 55 minutes or until a wooden pick inserted in the center comes out clean. Remove from oven, and cool 10 minutes in pan on a wire rack. Remove bread from pan and cool completely.

Recipe source: adapted from Cooking Light: October 2010

Sunday, May 4, 2014

JalapeƱo Cheddar Turkey Burgers with Guacamole




I didn't mean to disappear on you all this past month. All I have to say is…wow. My life has changed drastically, and in such a wonderful way. Not only did I finish all my required coursework for my doctorate, but I won a JOB. It's a career I'm not sure I ever saw myself going into, but I couldn't be more excited about it. By hopefully Christmas, I will be playing my flute with the US Navy Band in Washington, DC. That's right, I'm moving to DC!

I am required to go to boot camp (trying to keep calm about it…ouff), but until then I plan on not only getting in shape, but also taking a bit of time to relax and enjoy my summer. It's been a year since I've had an actual break, and I'm planning on soaking it all in. 

I wish we had a grill on our balcony for the summer, but alas, it's against the law in Ohio (hah! try telling my neighbors that). If we did have a grill, I would definitely make these first thing. Thankfully, one of my beloved cast iron pans got the job done just fine. These burgers are so scrumptious and flavorful, and would be a great addition to any Cinco de Mayo party. For the guac, I kept it simple using some of the remaining lime juice, garlic, and salt, which is my favorite way to make it. Be warned, this is a messy burger once you start eating it, but that didn't stop me from hoovering the whole thing in under two minutes…oops. Whatever, I'm not sorry.


Psst…like turkey burgers? Other variations I've made can be found here and here (what is it with summer and burgers? Apparently a turkey burger was the first thing I made at the start of summer last year as well! ha!)

JalapeƱo Cheddar Turkey Burgers with Guacamole

Ingredients

1-1 1/2 pounds ground turkey (preferably dark meat if you can find it!)
1 small onion, finely diced
1/3 cup fresh cilantro, minced
2 cloves garlic, minced or pressed
1 jalapeƱo, seeded, cored, and minced
1 teaspoon ground cumin 
1 teaspoon paprika
Juice of half a lime
1/3 cup shredded cheese, plus more for topping
1/2 teaspoon salt
1/2 teaspoon pepper

Toppings: guacamole, salsa, additional cilantro, etc.

Directions

Heat a grill (or cast iron skillet) to medium-high heat, spray with cooking spray. To make the burgers, combine all ingredients in a large bowl, and mix until evenly combined. At this point, either put in the fridge for an hour to let the flavors marry, or go ahead and cook (I put them in the fridge for 45 minutes). Form the mixture into 4-5 patties.

Cook the patties for about 3-4 minutes per side, flipping only once. A few minutes before the burgers are finished cooking, top with sliced or shredded cheese. Remove the burgers and let rest for a few minutes before serving. Assemble with toasted burger buns and guacamole, and whatever other toppings you desire.

Recipe source: adapted from Annie's Eats

Sunday, March 30, 2014

Baked Vegetable Rotini


I craved pasta like a mad woman this winter. Not only pasta, but any meal full of carbs and cheese…mmm. In fact, I'm pretty sure I had pizza every night for a week at one point. I have no regrets. I don't make pasta too often anymore, since Chris is still trying to be mostly gluten-free. I'm not giving up bread and butter any time soon, but I must admit it's better for me as well to limit my gluten intake. Thankfully, this recipe can easily be gluten-free *gasp*. That's right, I used corn pasta, and you know what? It was awesome. I haven't tried any other types of gluten-free pasta, because the corn just seems to work for us, and it's cheap at Trader Joe's. I was concerned how it would hold up in the oven (gummy pasta is disgusting), but it held up perfectly, just like regular pasta. Seriously, you can't tell the difference!

Anyhoo, there's actually not a ton of pasta in this dish, as there are a bunch of veggies to compensate. I sauteed mushrooms and zucchini, which I'm pretty sure is my favorite veggie combo (especially on pizza!). I also added garlic and oregano to the original recipe, to give it an extra kick of flavor. I'm so happy to have hearty pasta dishes like this back in my life, and am glad to have found this wonderful recipe! Bon appetit!

Baked Vegetable Rotini

Ingredients

Cooking spray
1 tablespoon olive oil
1 medium onion, thinly sliced
1 large zucchini, halved lengthwise and thinly sliced
8 ounces baby bella mushrooms, thinly sliced
2-3 cloves garlic, minced
1/2 teaspoon dried oregano
8 ounces rotini (I used corn rotini to make it gluten-free…worked great!)
1 large jar marinara or pasta sauce of choice (about 24 ounces)
1 15-ounce container low fat ricotta cheese
Salt and pepper to taste
1 cup Italian blend cheese

Directions

Preheat oven to 350F. Spray a 9 x 13 baking dish with cooking spray.

Boil a large pot of water and cook pasta al dente and drain.

Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 4 minutes. Add zucchini and mushrooms and cook until softened and liquid has boiled off, about 7 minutes more. Add garlic and oregano, and cook for an additional minute or two. Remove from heat.

Add marinara, ricotta, salt, and pepper, and stir until evenly combined. Stir in the pasta until everything is evenly coated with the sauce.

Pour pasta mixture into baking dish. Top with cheese and bake for 30 minutes. If desired broil the last 3-5 minutes of baking to get a nice browned top.

Recipe Source: adapted from Oh My Veggies

Monday, March 17, 2014

Guinness Brownies


Happy St. Patty's Day!! I'm usually not one to make a big fuss over St. Patrick's day, but I was waiting to have an excuse to whip up something full of Guinness and chocolate. I originally had cupcakes in mind, but it's spring break and I wanted something easy (I don't think mother nature got the memo, it's definitely 30 degrees outside).

These brownies are very rich, chewy, super chocolatey, and have hints of Guinness to finish things out. They're truly decadent, and worthy of any St. Patrick's day celebration. Enjoy!


P.S. Looking to whip up something a little less sweet for the holiday? Try this Irish Brown Bread recipe!

Guinness Brownies

Ingredients

Cooking spray
1 cup flour
1/2 cup dark cocoa powder
1/2 teaspoon salt
8 ounces bittersweet chocolate (or semi-sweet chocolate chips)
6 tablespoons butter, cut into cubes
3/4 cup white sugar
1/4 cup brown sugar
4 eggs
1 1/4 cup Irish stout beer (Guinness!!), room temperature and foam skimmed off
1/2 cup chopped walnuts or pecans (optional)
1 cup semisweet chocolate chips

Directions

Place oven rack in the center position. Preheat to 350F. Spray a 9x13 inch baking dish with cooking spray.

Whisk flour, cocoa powder, and salt together in a small bowl.

Melt bittersweet chocolate and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides of the bowl with a rubber spatula. Remove from heat.

Beat sugars and eggs together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Slowly add melted chocolate mixture and beat until just combined. Add flour mixture, 2-3 tablespoons at a time, until just combined. Whisk in beer until batter is thin; fold in nuts. Pour batter into prepared baking dish and sprinkle with chocolate chips.

Bake in a preheated oven until a toothpick inserted in the center of the brownies comes out with moist crumbs, 25-30 minutes. Cool to room temperature.

Recipe source: adapted from All Recipes

Wednesday, March 12, 2014

Oat Flour Pancakes

Dare I say I found my new favorite pancake recipe? Would you believe me if I told you they were gluten-free? Well, start believing. These pancakes are made with oat flour, and as a result, they have so much flavor! An added perk is that you don't feel too full or gross after eating them. The first time I made them, I immediately sent the recipe to my gluten-free friend Katelyn, and called to tell my mom about them. I know…totally geeking out over a stack of pancakes, but they were just that good! 

This was also the first time I used my food processor I got for Christmas to make my own flour. If you have one, it is SO much cheaper than buying oat flour from the store. I pulsed the oats for probably two minutes or so. It should work with a good blender, but I haven't tried it. My favorite version is in the photo above, where I topped mine with real maple syrup, sliced bananas, chia seeds, and candied pecans. Truly divine. Whether you're gluten-free or not, give these pancakes a shot!

Oat Flour Pancakes

Ingredients

1 3/4 cup freshly ground oat flour
1 teaspoon sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1 1/2 tablespoons canola oil
2 large eggs
1/2 teaspoon vanilla

Directions

Heat electric griddle to 375 degrees.

Add all the dry ingredients to a mixing bowl and whisk together. Add all wet ingredients to a 2nd mixing bowl and whisk together. Add dry ingredient mix to wet ingredient mixing bowl and whisk until it just comes together. Let the batter sit for about five minutes.

Lightly spray hot griddle with cooking spray. I followed the original recipe exactly, even when it came to cooking time: 1 minute and 45 seconds on the first side and 2 minutes and 15 seconds on the second side. This may vary depending on your griddle.

Recipe source: adapted from The Food Prepper

Thursday, March 6, 2014

Arroz con Pollo


Saturday afternoons are my favorite. You still have one more day before the work/school week starts, and it's completely acceptable to stay in your sweats all day. It's also the perfect time to try out new recipes, especially ones like this that are a bit more involved than others. I'd been eyeing this recipe for over a year now, and was excited to have the opportunity to try it out. This was about a month ago…oops.

Nevertheless, I'm here now and am excited to share. For this recipe, I broke down a chicken for the first time, which was easier than I thought! I used this video to learn how to do it. If you like all the parts of the chicken, this is really the most economical way to do it. I've since decided that I really only care for dark meat, so I think I would just stick to legs and thighs next time. From start to finish, this took a few hours (including the time it takes to marinade the chicken), making it a perfect weekend kitchen project. We happily ate the leftovers for days! Enjoy!

Arroz con Pollo

Ingredients

for the marinade:
1/4 cup fresh orange juice (about one orange)
2 tablespoons fresh lime juice
2 garlic cloves
1 teaspoon salt
1 tablespoon canola oil

for the chicken and rice:
1 whole 4-4 1/2 pound chicken 
1 tablespoon plus 1 teaspoon olive oil, divided
2 pints cherry or grape tomatoes
2 green bell peppers, diced
2 cups yellow onions (about 1 1/2 small onions or 1 large)
2 garlic cloves
2 teaspoons cumin
1 teaspoon paprika
1.5 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon saffron, crushed
1 cup canned diced tomatoes (fire roasted is preferable)
1 bay leaf
3 cups chicken broth
2 cups white rice, uncooked
1/2 cup green peas
1/3 cup pimento stuffed green olives, roughly chopped

Directions

Preheat oven to 400F.

Spread cherry tomatoes on a lined baking sheet and drizzle with a teaspoon of olive oil. Roast for about 25 minutes, stirring occasionally. Remove from oven and set aside.

Break down your chicken, and place in a large shallow dish (I used a deep 9x13 pan). Mix together the marinade ingredients and pour over chicken. Cover with plastic wrap and chill for an hour in the refrigerator.

Once chicken is done marinating, heat the remaining tablespoon of olive oil over high heat in a heavy 5 1/2 quart ovenproof pot. Once the oil is hot, brown chicken in batches on both sides, about 3 minutes per side (it will not be fully cooked, just browning it for now!). Remove chicken and set aside.

After all the chicken is browned, add the onions, diced green pepper and garlic to the hot oil. Saute veggies for about five minutes. Add cumin, paprika, salt, pepper, and crushed saffron to the veggies and mix well. Add roasted cherry tomatoes and diced tomatoes and mix. Add the bay leaf.

Pour chicken broth and bring to a boil. Add the rice, stirring well to combine.

Lay the chicken pieces in the pot, cover tightly with a lid and place in a 350 degree oven for 20-25 minutes. After baking, rice should have absorbed most of the liquid and be fluffy. The chicken pieces should be completely done.

Once cooked, stir in the peas and chopped olives. 

Recipe Source: adapted from Eat Live Run

Thursday, February 20, 2014

Puffy Apple Oven Pancake


Phew! What a month it's been. I've been so busy that I've neglected my poor little blog, but I'm back with this gorgeous pancake! When my sister and I graduated from high school, my mom bought each of us the cookbook we grew up with, the 1992 Betty Crocker Cookbook (I can't find it online, only making mine more special!). It's a classic, and without a doubt my most cherished cookbook, for obvious reasons.

A couple of weeks ago, school was cancelled for probably the 5th time (what a crazy winter we've been having), so I flipped through my cookbook and stumbled across this pancake. Instantly, I was reminded of my mom, and how she would make this pancake for breakfast. I had to have it! Conveniently, I had a few apples to use up, and about 40 minutes later I had an incredible breakfast, and ate over half of it by myself. I'm not sorry.

The apple variation was provided as an alternative. The original recipe omits the apples, cinnamon, and brown sugar, and instead suggests sprinkling powdered sugar on top as well as a squeeze of lemon juice. Sounds good to me! This was incredibly quick and easy to make, and the result is nothing short of decadent. What a lovely way to start the day.


Puffy Apple Oven Pancake

Ingredients

2 tablespoons butter
2 large eggs
1/2 cup all-purpose flour
1/2 cup milk
1/4 teaspoon salt
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
1 cup thinly sliced peeled baking apple (about 1 medium)

Directions

Heat oven to 400F. Melt butter in a pie plate in the oven; brush butter up the sides of the pie plate. 

Beat eggs slightly in a medium bowl with wire whisk or hand beater. Beat in flour, milk, and salt until just combined. Set aside.

Sprinkle the brown sugar and cinnamon over the buttered pie plate. Arrange the apples over the sugar, then pour the batter over the apples. Bake 30-35 minutes. Immediately loosen edge of pancake and turn upside down onto heatproof serving plate.*

*It's okay if it doesn't come out perfectly, mine didn't and you can't even tell! Just piece it together, and you're good to go!

Recipe Source: adapted from The Betty Crocker Cookbook (1992 Ed.)
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