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

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

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

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

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

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

Warm Quinoa Salad with Roasted Autumn Vegetables and Ginger-Sesame Dressing

Is it bad that I look forward to holiday food year round? I've had recipes bookmarked from last January that I want to make this season, and I can't wait to get going! I'm also aching to put up my Christmas decorations, but I'm trying to restrain myself and wait until after Thanksgiving. Same goes for the holiday sweets and hearty holiday fare (except Indian food, Indian food doesn't count!).

In an effort to postpone all the holiday indulgence that will soon ensue, I did a quick search for something filling, seasonal, and healthy, and came across this recipe. This quinoa salad fit the bill perfectly! Several autumn veggies are roasted then tossed with cooked quinoa, green onions, and an Asian style dressing. For me, the cilantro is a requirement. You know I love my garnishes! I find it to be pretty filling on it's own, due to the quinoa, but it would also be nice served as a side to a piece of fish or chicken. Hopefully this will tide us all over until Thursday! I wish everyone safe travels and a happy Thanksgiving!

Warm Quinoa Salad with Roasted Autumn Vegetables and Ginger-Sesame Dressing

Ingredients

For the salad:

1 medium sweet potato, peeled and cut into 1/2 inch pieces

6-8 medium Brussels sprouts, trimmed and quartered

1 medium parsnip, peeled and cut into 1/2 inch pieces

1 small turnip, peeled and cut into 1/2 inch pieces

3 tablespoons olive oil

1/2 teaspoon salt, plus more as needed

1/4 teaspoon freshly ground black pepper

1 1/4 cups quinoa, any color or variety

2 green onions, sliced (the whole onion)

1/4 cup coarsely chopped fresh cilantro, for garnish

For the dressing:

2 green onions, thinly sliced

3 tablespoons olive oil

3 tablespoons apple cider vinegar

2 tablespoons peeled and finely chopped fresh ginger (3-4 inches)

2 tablespoons soy sauce (I used gluten free for Chris)

1 teaspoon sesame oil

Directions

Preheat oven to 400F.

In a large bowl, toss vegetables, oil, salt, and pepper. Transfer vegetables to a baking sheet, and arrange in an even layer. Roast the vegetables, stirring every five minutes, until they're tender and cooked through 18-20 minutes. While the veggies roast, cook the quinoa according to the package's directions (I like to cook mine in a rice cooker...so easy!).

Meanwhile, make the dressing by whisking together all the ingredients.

When the veggies and quinoa are ready, toss in a large bowl with the green onions. Add the dressing, and gently stir to combine. Serve warm, and garnish with chopped cilantro.

Recipe Source: adapted from chow.com 

Roasted Tomato, Squash, and Coconut Milk Bisque

Nothing beats a piping hot bowl of tomato soup with a grilled cheese sandwich on a cold, rainy (or snowy) day. Though I like tomato soup, I can usually only eat small bowls of the stuff, as it tends to upset my stomach.

That is why I was so intrigued when I found this recipe. Using coconut milk makes it dairy free, and roasting the tomatoes and squash brings out their natural sweetness (even with out of season tomatoes!), making it at least seem less acidic. The addition of freshly graded ginger also adds a lovely twist. The result was a killer soup worthy of any grilled cheese sandwich. Winter smacked us in the face this week, so stay warm everyone! 

As always, I will be submitting this recipe to Kahakai Kitchen for Souper Sundays!

Roasted Tomato, Squash, and Coconut Milk Bisque

Ingredients

10-12 roma tomatoes, halved lengthwise

4 cups winter squash, peeled, seeded and roughly chopped

1 onion

2 cloves garlic

1-inch piece fresh ginger, peeled

Pinch of cayenne pepper (1/8 teaspoon-more or less depending on taste)

1 13.5-ounce can light coconut milk

2 1/2 cups vegetable stock

Olive oil

Salt and pepper to taste

Directions

Preheat the oven to 400°F. Place the tomatoes cut side up on a baking sheet. Drizzle with oil and sprinkle with salt. Rub oil over both sides of the tomatoes. Place the squash on another baking sheet, drizzle with oil and sprinkle with salt. Rub oil over all sides of the squash. Roast the tomatoes and squash for 30 minutes, carefully flipping the squash halfway through. The tomatoes should be shriveling but not bursting and the squash should look nicely browned.

Chop the onion, mince the garlic and grate the ginger. When the tomatoes and squash are almost done, heat about 2 tablespoons of oil in a large pot over medium-high heat. Add the onions, garlic, ginger, and cayenne, and cook, stirring frequently, until the onions are soft and translucent. Add the tomatoes, squash, coconut milk and stock and bring to a boil over high heat. Reduce heat and simmer for 15 minutes, or until squash is very soft. Taste and add salt if needed.

Let soup cool slightly and puree until very smooth with a stick blender or in batches with a countertop blender. Taste and adjust seasoning, adding a squeeze of lemon if soup needs a little brightness. Serve immediately or let cool and freeze for up to 3 months.

Recipe Source: adapted from Eat Your Greens

Balsamic-Braised Chicken with Swiss Chard {Slow Cooker}

Sometimes the ugliest food is the tastiest. I had such a hard time taking a picture of this dish, but I couldn't not share this recipe because it's not pretty enough. This is a food blog after all! Cooked in the slow cooker, the chicken literally falls off the bone, and the sauce is thick and luxurious. I served it over homemade polenta, per the cookbook's suggestion (first time making it...so easy and tasty!), and I loved the combination of textures.

Different from the normal dinner rotation around here, this recipe is definitely a keeper!

Balsamic-Braised Chicken with Swiss Chard {Slow-Cooker}

Ingredients

1 tablespoon extra-virgin olive oil

1 onion, minced

5 teaspoons minced fresh thyme or 1 1/2 tsp. dried

1 tablespoon tomato paste

3 large garlic cloves, minced

1 anchovy fillet, rinsed and minced (or 1 1/2 teaspoons anchovy paste)

1/4 teaspoon red pepper flakes

3 tablespoon all-purpose flour 

1/2 cup balsamic vinegar

1 (14.5 oz.) can diced tomatoes, drained

1/2 cup chicken broth

1/4 cup dry red wine

2 bay leaves

4-6 bone-in chicken thighs, skin removed (number depends on how big your thighs are/slow cooker)

6 oz. Swiss chard, stems removed and leaves sliced 1/2 inch thick

Directions

Heat oil in a 12-inch skillet over medium-high heat until shimmering.  Add onion, thyme, tomato paste, garlic, anchovy, and red pepper flakes and cook until onion is softened and slightly brown, 8-10 minutes.  Stir in flour and cook 1 minute more.

Slowly whisk in vinegar, scraping up any browned bits and smoothing out any lumps.  Cook until slightly reduced, about 3 minutes.  Transfer to slow cooker.

Stir tomatoes, broth, wine, and bay leaves into slow cooker.  

Season chicken with salt and pepper and nestle into slow cooker in a single layer (however many you can fit!).  Cover and cook until chicken is tender, 4-6 hours, on low.

Gently stir in chard, cover, and cook on high until tender, 20-30 minutes.  

When finished cooking, let the braising liquid settle 5 minutes, then skim fat from surface using large spoon.  Discard bay leaves.  Season with salt and pepper to taste.  Serve with sauce spooned over each chicken piece.    

I served it with basic polenta as recommended in the cookbook. I used this recipe.

Recipe Source: adapted from America's Test Kitchen, Slow Cooker Revolution and Apple A Day

Three-Bean Turkey Chili

After a month of silence, it feels great to finally have something nummy to share with you all today. This past month has been so busy I've hardly cooked or baked anything at all! I can't tell you how wonderful it felt to stand over the stove and give this chili a stir. It was good for my soul. 

I made this chili last year, using a vegetarian three-bean chili recipe as a guide. The result was outstanding, and I can't believe I haven't blogged about it until now! If you want to make it vegetarian, check out the original recipe which uses cubed butternut squash and veggie stock. Based off of the outstanding reviews, I'm sure it would be equally as delicious!! 

I chose to top the chili with shredded jack cheese, sliced green onions, and chopped cilantro. I think some avocado would be divine. Can you tell I'm a girl who loves her garnishes?? :)

I will be submitting this recipe to Souper Sundays at Kahakai Kitchen. There's always a great line up of soups, salads, and sandwiches every Sunday, so check it out!

Three-Bean Turkey Chili

Ingredients

2 red bell peppers

3 tablespoons extra virgin olive oil

1 cup chopped onion

1 pound ground turkey (dark meat if you can find it!)

2 teaspoons ground cumin

1 teaspoon crushed red pepper

1 teaspoon paprika

1/4 teaspoon salt

4 garlic cloves, minced

2 cups chicken broth

1 28-ounce can diced tomatoes, undrained (no salt added)

1 15-ounce can pinto beans, drained and rinsed

1 15-ounce can great northern or cannellini beans, drained and rinsed

1 15-ounce can red kidney beans, rinsed and drained

Garnishes (optional...I guess): sliced green onion, chopped cilantro, shredded jack cheese, avocado, whatever you like!

Directions

Preheat broiler. Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a zip-top plastic bag, and seal. Let stand 15 minutes. Peel and chop peppers.

Heat a Dutch oven over medium heat. Add oil to pan, and swirl to coat. Add onion and turkey, and cook until meat is browned. Stir in cumin and next 4 ingredients (through garlic). Cook 2 minutes, stirring frequently. Add bell peppers, broth, and tomatoes, and bring to a simmer. Cook 20 minutes, covered, stirring occasionally. Add beans, simmer 25 minutes or until slightly thick, stirring occasionally. If you want a thicker chili, leave the lid off after you add the beans. I like it a little more soupy, so I just took the lid off for the last 15 minutes or so. Totally up to you!

When ready to serve, top with your favorite garnishes and serve with tortilla chips!

Recipe Inspiration: Cooking Light

Tahini-Dressed Zucchini and Green Bean Salad

Apparently yesterday was National Zucchini Day. I don't usually celebrate food holidays, though I should really find out when national cookie day is (mmm...cookies). I made this yesterday for lunch, so apparently I just knew to celebrate one of my favorite summer veggies!

I found this recipe in one of my new favorite cookbooks River Cottage Veg. Guys, I adore this book, and am totally bummed it's nearly overdue at the library. It celebrates vegetables in such a fresh and beautiful way it makes me want to be vegetarian. Chris is going through an elimination diet right now, meaning he is essentially gluten free and vegetarian (also limiting his dairy...talk about tough) This was his pick from the book. 

There's a bit more prep then I usually care for in a salad, but the veggies become superstars by the end, making it well worth the effort. Full of delicious seasonal veggies, it's filling and satisfying!

I am submitting this salad to No Croutons Required, which is hosted by Jacqueline over at Tinned Tomatoes. This month's challenge is to come up with a soup or salad featuring seasonal ingredients. It's the perfect time to buy zucchini and tomatoes right now, so go ahead and make this beautiful salad!

I will also be submitting this recipe to Souper Sunday's over at Kahakai Kitchen! Enjoy!

Tahini-Dressed Zucchini and Green Bean Salad

Ingredients 

For the tahini dressing

1 small garlic clove, crushed with a little coarse sea salt

2 tablespoons light tahini (stir jar well first)

Finely grated zest and juice from 1/2 lemon

Juice of 1/2 orange

1/2 teaspoon honey

Sea salt and freshly ground black pepper

2 tablespoons olive oil

For the salad

About 1/2 pint grape or cherry tomatoes, halved

2 tablespoons olive oil

3 medium zucchini (about 14 ounces), sliced into 1/8-inch rounds

Sea salt and freshly ground black pepper

Juice of 1/2 lemon

1 fresh red chile, seeded and finely chopped

About 4 ounces green beans, trimmed

4 good handfuls of salad greens

Handful of mint, finely shredded (optional)

Directions

First, make the tahini dressing. In a small bowl, stir together tahini, lemon zest and juice, orange juice, honey, and grind or two of black pepper. The dressing may thicken and go grainy or pasty, but don't worry. Just thin it down by whisking in a little water, 1 tablespoon at a time, until you get a creamy, trickling consistency. Finally, gently stir in the olive oil. Taste and add a little more salt and pepper if needed. The dressing is now ready to use.

Now prep the veggies for the salad. Place tomatoes flesh side up on a lined baking sheet. Broil until the tomatoes start to shrivel and are bursting with juice, 5-10 minutes. Keep an eye on them!

Next, heat the olive oil in a large cast iron skillet over fairly high heat, and cook the zucchini slices in batches, tossing them occasionally, for a few minutes until tender and browned on both sides, transferring them to a bowl once cooked. Season generously with salt and pepper, add the lemon juice and chile, and toss together well.

Bring a saucepan of salted water to a boil. Tip in the green beans, return to a boil and blanch for 1 minute. Drain, then dunk in cold water to refresh. Drain again, pat dry with a clean kitchen towl, and toss the beans with the zucchini.

To assemble the salad, spread the salad greens in a large, shallow serving bowl and scatter over the dressed zucchini and beans, tomatoes, and shredded mint, if using. Drizzle tahini dressing and serve.

Recipe Source: adapted from River Cottage Veg

Grilled Lime Coconut Chicken with Coconut Rice

This chicken. This rice. Oh...my...goodness. Not only is the chicken absolutely wonderful, the rice is the perfect side, and both take no time to make! In the amount of time it takes to make the rice, you can have this beautiful and flavorful meal. Take today for example: this afternoon I quickly prepped the chicken and marinade and threw it in the fridge. I went and hung out with friends at the pool, and when I came home, I started the rice. I took a quick shower, then cooked the chicken. Everything was ready at about the same time, and Chris and I had an awesome dinner. Ideal for a week night, or anytime really, there's no excuse not to make it. I'm so glad I stumbled upon this recipe. It will be perfect for this upcoming year, as Chris and I are going to be incredibly busy.  

So get outside, fire up the grill, and make this meal ASAP!!

Grilled Lime Coconut Chicken with Coconut Rice

Ingredients

Chicken

3 tablespoons olive oil

Zest and juice of 1 lime

1 teaspoon ground cumin

1 1/2 teaspoons ground coriander

2 teaspoons curry powder

Pinch cayenne pepper

2 tablespoons soy sauce

1 1/2 teaspoons salt

2 tablespoons sugar

1/2 cup canned coconut milk, light or regular

2 pounds boneless skinless chicken thighs 

1/4 cup fresh cilantro, chopped

Fresh limes, cut into wedges

Coconut Rice

1 cup jasmine rice

1 cup canned coconut milk

1 cup water

1/2 teaspoon salt

Directions

In a medium or large bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, curry powder, cayenne pepper, soy sauce, salt, sugar, and coconut milk. Place chicken in the bowl, and give it a gentle stir until the chicken is coated with the marinade. Cover the bowl in plastic wrap and refrigerate for at least 2 hours and up to 8 hours.

Next, prepare the coconut rice. Bring rice, coconut milk, water, and salt to a simmer in a medium saucepan. Cover, reduce the heat to low and simmer for 15-16 minutes until the liquid is mostly evaporated. Remove from heat and let stand for 10 minutes before fluffing with a fork and serving. Alternately, you could just dump the rice ingredients into a rice cooker and let it do it's thang. When it's finished cooking, go ahead and fluff with a fork (this is the route I took).

Preheat grill to medium-high heat. Grill the chicken for 6-7 minutes per side (actual time depends on the thickness of the chicken)**. While the chicken is cooking, pour the marinade into a small or medium saucepan. Bring the mixture to a rolling boil for 10 minutes, stirring occasionally. If it thickens too much for your liking, thin it out with a little water or stock. 

To serve, place chicken and rice on a plate. Drizzle with sauce, and sprinkle with fresh cilantro over the top. Serve with lime wedges.

**If you don't have a grill, no worries! You can broil them in the oven, or cook in a heavy skillet.

Recipe Source: adapted from Mel's Kitchen Cafe

Oven Roasted Pulled Pork

I'm not a huge meat eater, and my recipe index clearly shows that. Poultry is okay, and I love fish, but beef and pork usually get the short end of the stick. A pulled pork sandwich however, is a little different. I love bbq sauce (Sweet Baby Ray's is in the pic!), and the meat itself is irresistibly tender, not at all tough. Slow roasting meat in the oven is the way to go I tell ya! The bone literally fell off when I moved it from my dutch oven to a plate. 

I chose Paula Dean's recipe, because of all the stellar reviews, though I did alter it slightly. I thought there was too much salt, pepper, and cayenne, and like many reviewers, I added the garlic powder to the rub instead of the juice. I've reflected my changes below. We had this sandwich along with my new favorite salad, making a wonderful summer lunch. Bon appetit!

Oven Roasted Pulled Pork

Ingredients

1 teaspoon salt

1 teaspoon pepper

1/4 teaspoon cayenne

2 tablespoons dark brown sugar

1/2 teaspoon onion powder

1 1/2 teaspoons garlic powder

4 pound shoulder pork roast

2 cups apple juice

1 cup apple cider vinegar

2 tablespoons Worcestershire

Hamburger buns

Your fave barbecue sauce

Directions

Mix all the dry ingredients together in a small bowl. Sprinkle rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate at least 2 hours (I did mine overnight, so it was ready to go in the morning).

Combine liquid ingredients, and pour into a large Dutch oven. Place pork in the oven, and tightly cover with aluminum foil, then lid. Roast for 4 hours or until fork tender and shreds easily. Brush or baste with cooking liquid every hour.

Remove from oven and let stand until cool enough to handle. Shred pork with a fork or tongs into bite size pieces.

Serve on hamburger buns topped with your favorite barbecue sauce y'all!

Recipe Source: adapted from Paula Dean, via foodnetwork.com

Avocado and Strawberry Salad with Honey Dressing

Summer is a time for salad. Fresh beautiful produce is everywhere, and it's too enticing to pass up. The second I saw this salad on this month's round up of No Croutons Required, I knew it had to be mine. I had everything but the strawberries, so I added it to my grocery list before heading to the store that afternoon. I forgot how sweet and juicy fresh strawberries are when they are in season. They are like candy, and I adore them. Speaking of candy, I added some candied pecans, which took it to a whole other level. With a sweet and sour dressing, this is probably one of my new favorite salads! Plus, look how pretty it is!!

One doesn't need exact measurements for ingredients, as it's very much up to personal taste. Below, I've simply listing the ingredients I used, followed by the recipe for the dressing. Make this salad immediately!

I'm also submitting this to Souper (Soup, Salad, and Sammies) Sundays over at Kahakai Kitchen!

Avocado and Strawberry Salad with Honey Dressing

Ingredients

For the salad:

Avocado

Strawberries

Greens of choice (I used spinach)

Nuts of choice (I used candied pecans)

Dressing for two:

1 tablespoon lemon juice

1 tablespoon olive oil

1 tablespoon honey

Sea salt and freshly ground pepper, to taste

Directions

In a small bowl, whisk together dressing ingredients.

Peal avocado, and cut into chunks or wedges, then wash and slice strawberries.

Arrange greens in salad bowls. Top with avocados, strawberries, and nuts. Drizzle with dressing, and serve immediately.

Recipe Source: adapted from Jagruti's Cooking Odyssey

Mediterranean Eggplant and Barley Salad

A new goal of mine is to incorporate more whole grains into my diet, and this salad was the first of many in achieving that goal. I really like barley, though hardly ever make it! It's chewy, nutty, and super healthy, providing over 50% of one's daily fiber! 

Salads like this are also great to have around, and they keep very well, so you have a healthy meal/side dish in the fridge waiting for you whenever you want it. This recipe was pretty easy to make, though a bit time consuming. The end result is totally worth is though! Lots of veggies, tons of fresh herbs, you feel good eating it. Please keep in mind this recipe yields a lot, probably 8 full servings. Luckily, I was able to share with friends at a pizza making soirée last night, and still have plenty left for me! Enjoy!

Mediterranean Eggplant and Barley Salad

Ingredients

1 1/2 pound eggplant, cut into 1/2 inch cubes

3/4 pound zucchini, cut into 1/2 inch cubes

10 tablespoons extra virgin olive oil*

1 teaspoon salt

1 teaspoon pepper

1 cup chopped scallion

1 1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/8-1/4 teaspoon cayenne (adjust to taste-I used about 1/8 teaspoon, I could've used a bit more)

1 1/4 cup pearl barley

2 cups vegetable or chicken stock

1/2 cup water

2 tablespoons fresh lemon juice

1 garlic clove, minced

1/4 teaspoon sugar

1/2 pound cherry tomatoes, quartered

1/2 cup thinly sliced red onions

1/2 cup chopped fresh flat-leaf (Italian) parsley

1/4 cup chopped fresh mint

Crumbled feta to garnish (optional...I guess)-omit to make vegan or dairy free

Directions

Preheat oven to 425F. Put oven racks in upper and lower thirds of oven.

Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a large bowl, then spread in 2 baking sheets lined with foil and sprayed with cooking spray. Roast vegetables in oven, stirring occasionally, and switching position of pans halfway through baking, until vegetables are golden and tender, 20-25 minutes total. Combine vegetables in 1 pan and cool, reserving the other pan for cooling barley.

Meanwhile, cook the barley. Heat 2 tablespoons oil in a 3 to 4 quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add stock and water, and bring to a boil. Reduce heat and simmer, covered, until all of the liquid is absorbed and barley is tender, 30-40 minutes, adding more water if the pot dries out (I added a teensy bit). Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.

While barley is cooling, make the dressing. Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add cooled barley, roasted vegetables, and remaining ingredients to bowl with dressing, and toss until well combined. Top with feta, if desired (you desire it).

*I hardly ever measure the amount of oil I use in cooking, I usually just drizzle until it looks right. That being said, I don't think I used 10 tablespoons of olive oil for this recipe.

Recipe Source: adapted from Gourmet 2006, via Epicurious.com

Indian-Spiced Turkey Burgers

I am finished with the first year of my doctorate. Where did the time go? It seems like we just got back from China! This year has been mentally and physically exhausting, and I welcome this four month break. 

I have lots of plans for the summer, including spending time with friends. I'm thinking a barbeque for sure. If you all are thinking the same thing, might I suggest making these burgers?

These aren't the most beautiful burgers in the world, but boy are they flavorful. I made one immediately after combining all the ingredients, and per the author's suggestion, also waited until the next day to cook the rest to let the flavors marry. I'm so glad I did. I thought the flavor was great with the first one, but the second was incredible. Served on a toasted bun with lettuce and a little homemade tzatziki, these are probably my new favorite burgers!

Also, if you're in Cinci you should definitely pick up some ground turkey from Findlay Market. At $2.29/lb. for ground dark turkey meat, you can't beat it.

Bottom line...make these ASAP. They are wonderful, and an excellent way to start the summer (spring?)!

I am also submitting this to Souper Sundays over at Kahakai Kitchen, as they not only accept soups, but also salads and sandwiches!

Ingredients

1 lb. ground turkey (I prefer dark meat..yum!)

1/2 teaspoon salt

1/4 teaspoon ground cayenne pepper

1/2 teaspoon ground coriander

1/4 teaspoon ground cumin

1/2 large onion, finely diced

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 tablespoon butter, olive oil, or cooking spray.

Directions

In a medium-large bowl, combine the turkey, seasonings, onion, garlic, and ginger. At this point you can cook the turkey right away, though I think it tastes better after marinating in the fridge for a day or two.

Form mixture into 3 ounce patties, about an inch thick. Try not to make patties too thin.

Place a heavy skillet over medium-high heat. When hot, add your choice of fat.

Gently slide patties onto skillet. Cook for 3-4 minutes on the first side, allowing the patties to develop a good char. Carefully flip and cook for 3-4 minutes longer. Resist the urge to flatten or flip patties more than necessary. 

Serve on toasted burger buns with your favorite toppings (FYI..tzatziki totally wins here).

Recipe Source: adapted from chow.com

Cuban Black Beans

I'm going to be honest...I don't love black beans. I don't hate them either, but when given a choice I always go for pinto. I figured if I was going to like eating black beans, I was going to have to make them myself from scratch (isn't that how it always goes?).

This recipe did not disappoint. In fact, it's probably one of my new favorite beans and rice recipes. Though I must admit, I didn't love how the beans turned everything they touched purple. Maybe they should be called purple beans? 

Anyhoo, I stumbled upon the recipe on the New York Times site, and immediately knew this was the one to make. I had both the ham hock and the exact amount of bacon in my freezer, so hello spring cleaning for my freezer!! Also...ten cloves of garlic. That's what I'm talking about. Anything with that much garlic has got to be a winner. 

The original recipe called for 5 teaspoons of salt, and I thought it came out a bit salty. That didn't stop me and two of my girlfriends from licking our bowls clean. I've reduced the salt to 2 teaspoons in the recipe below, plus more to taste.

Ingredients

 

1 pound dried black beans, rinsed and picked over to remove any stones

1 1/2 green peppers, stemmed and seeded

10 garlic cloves

1 smoked ham hock

2 bay leaves

2 teaspoons salt, plus more to taste

4 slices thick bacon, cut into 1/2-inch pieces

1 Spanish onion, diced

1 jalapeño, stemmed and finely chopped

1 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon freshly ground

black pepper

3 tablespoons distilled white vinegar

1 tablespoon brown sugar

Chopped cilantro, to garnish

Directions

Soak beans overnight in a large pot of water (or 6-8 hours).

Cut 1 green pepper into 1-inch squares. Smash and peel 4 of the garlic cloves. In a large dutch oven, add the green pepper and garlic, with the beans, ham hock, bay leaves and 1 teaspoon salt. Add 2 quarts water and bring to a boil. Cover the pot and simmer until the beans are tender, an hour or more. 

Meanwhile, make a sofrito. Finely dice the remaining ½ green pepper, then peel and finely chop the remaining garlic. Add the bacon and cook, stirring occasionally, until it starts to brown, about 5 minutes. Add the green pepper and onion and cook, stirring, until slightly softened, about 3 minutes. Add the garlic, jalapeño (leave out the seeds if you don’t want it too spicy, though I thought the seeds added a nice heat), oregano, cumin, black pepper and remaining teaspoon salt and stir for another minute. Pour in the vinegar and scrape any browned bits from bottom of pan with a wooden spoon. This is your sofrito.

When the beans are cooked, discard the bay leaves. Remove and set aside the ham hock and let it cool. Transfer 1 cup of beans to small bowl, mash them into a paste with the back of a fork and return to the pot. Add the sofrito, then the sugar. Pull the meat from the ham hock, leaving behind any white sinew or gristle. Chop the ham into ½-inch pieces and return it to the bean pot.

Stir the beans well and bring to a boil over medium heat, then lower to a simmer and cook, uncovered, for 20 minutes or so, skimming any foam from the top. Taste for salt and serve with white rice, topped with chopped cilantro.  

This makes a large pot of beans, but they freeze very well!!

Recipe source: seen on NYtimes.com, adapted from Tastes Like Cuba, by Eduardo Machado and Michael Domitrovich.