Entree

Entries Tagged as 'Entree'

French Onion Soup [Revisited]

5.15.2013

Soup?! Really? But it’s SPRING. Soup season is over. Or so I thought. This past rainy and chilly Saturday sparked my desire for one last soup for the season. My stepfather and Ma had dropped off a 10 pound bag of onions from Shriners earlier in the week week. TEN pounds. Do you know how many onions that is for two people? A lot. I racked my brain trying to think of recipes that used more than 1 onion in it…stuffed onions with couscous and goat cheese? Or Pickled onions with beets and coriander? And then Wyatt suggested onion soup. Of course!

I’ve only made quick french onion soup but the rain challenged me to spend the afternoon in the kitchen caramelizing the onions. And don’t get me wrong – the quick method is delicious but it’s not even comparable to traditional french onion soup. This method leaves you with melt-in-your mouth, sweet slices of onion amaziness. I wish I had caramelized all ten pounds of onions to throw onto of everything (pizza, pasta, salads, …ice cream?).

Try this method of making french onion the next time you are stuck inside because of the weather or come home after a long day and need some serious cooking therapy.

French Onion Soup [Revisited]

7 cups sliced onions
3 Tablespoons butter
2 Tablespoon olive oil
1 teaspoon salt
1/2 teaspoon sugar
3 Tablespoons all purpose flour
4 springs of fresh thyme
8 cups vegetable broth (I used homemade)
1/2 cup white wine
fresh baguette, cut into 1 inch thick pieces
1 cup grated Swiss or gruyere (or a combination of the two)
Salt/Pepper, to taste

Melt the butter and oil over medium-low heat in a large saucepans. Add the sliced onion and toss until coated with butter / oil. Cover, lower heat to low, and let cook for 15 minutes untouched (go play with your puppy, eat some almond butter, read a magazine, etc).

Uncover, turn the heat back up to medium-low and add in the sugar and a dash of salt. Cook for about an hour and stir frequently. Cook until the onions have become a deep brown and are irrisistable sweet.

Add the flour and cook for a minute. Next, add in the wine, broth, and thyme springs. Cover and cook for 30 minutes. Remove from heat and use a spoon to scoop out the thyme stems.

Transfer soup into your desired amount of ovenproof soup bowls. Top each with a thick slice of baguette and grated cheese. Stick under the broiler until the cheese has melted and is just started to brown.

Enjoy!

Cornbread Waffles with Roasted Vegetables & Chimichurri Ramps

5.01.2013

My daily posts have turned more into weekly posts as thing have become a bit hectic around here. There are so many things I’ve wanted to share without over sharing on a food blog…which then usually just turn into not sharing them at all. So, instead, I’m just going to give off a short list of excuses that have been both tearing me from this blog and keeping me occupied in my “real” life:

1. I got a new day job / promotion. I was promoted from indie-rock-princess to indie-rock-queen. Hah, no. But I did go from a glorified secretary to being in charge of over 200 of our music client accounts. So, needless to say, I’ve been working 9+ hours a day trying to figure out everything that goes along with this new job.

2. It’s spring! And I’ve been putting most of my free time energy into prepping my garden. What good is a food blogger who can’t even grow her own produce to write recipes with?

3. My grandma passed away. I realize that this is a normal occurrence for people over the age of 80 but that does not make it any less unsettling. I don’t care how old you are – it’s very upsetting to watch a wonderful person have everything ripped away from them.

4. My boyfriend is obsessed with the X-Files. And not only is he obsessed but he is determined to watch EVERY SINGLE EPISODE. So starting at season one in Februaray, he has constantly had that on the TV…which has been…very distracting. Do you know how many episodes of the X-Files there are? HUNDREDS. There are NINE seasons. Do you realize how many hours have been wasting getting sucked in by that when I could have been cleaning my stove-top or seasoning my cast iron or making butterscotch cookies?!

5. Remember that Lemon Thyme Butter I posted about last week? OH MY! I’ve discovered that it’s pretty much amazing on everything. Melt it over pasta or spaetzle and thank me later. You’re welcome.

Okay, enough about me. Let’s talk about YOU! I have an ice cream recipe for YOU. Yup, that is right – homemade ice cream. And it’s filled with the most delicious…well I can’t tell you. But it’s sweet and savory and creamy and Middle Eastern. And it’s going to be posted on VV soon…how soon? I can’t tell you that either (can’t ruin the fun now!) – you’ll just have to check back.

vvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvv

Now back to ramps. Yes, that is right. I am posting ANOTHER ramps recipes. Two in a row, really? Well if we compare it to how many pizza or tofu recipes I’ve posted then it’s really not that bad. Ramps are new to me…and I’m pretty obsessed. I know they are going to start disappearing from the Farmer’s Market just as quickly as they appeared. This means, I’ve been cooking them up like crazy while I can!

Cornbread Waffles with Roasted Veggies & Chimichurri Ramps

Makes 2 generous servings

Cheddar Cornbread Waffles:

3/4 cups all purpose flour
3/4 cups cornmeal
1 Tablespoons baking powder
1 teaspoons salt
1 1/2 Tablespoons sugar
2 eggs, separated
1 cups milk
4 Tablespoons butter, melted
3/4 cup grated cheddar cheese

Roasted Vegetables:

An assortment of your favorite vegetables to roast (I used 1/2 pint cherry tomatoes, 1 diced onion, 1/2 diced small sweet potato, 2 chopped carrots)
2 springs of fresh thyme, minced
2 Tablespoons olive oil
Salt/Pepper

Chimichurri:

1 bunch of ramps (about 10 stalks)
1/4 cup olive oil
2 Tablespoons red wine vinegar
1/2 teaspoons salt
1/2 red pepper flakes
dash of pepper

To roast the vegetables: Preheat oven to 400 and toss the veggies with olive oil, thyme, salt, and pepper. Lay in a even layer on a baking sheet and roast for 20 minutes or until the vegetables have softened and just started to brown.

To make the chimichurri: Rinse the ramps and cut off the roots and any rough tips. Slice into big chunks. Blend all ingredients in a food processor (or blender) until a smooth paste forms.

To make the waffles: Preheat your waffle maker. Mix the flour, cornmeal, baking soda, salt, and sugar in a bowl. In another bowl, whisk together the egg yokes, milk, and butter. Fold the dried ingredients into the liquid until incorporated. In another bowl, beat the egg whites with a mixer until stiff but not dry peaks form. Fold the egg whites and grated cheese into the batter.

Ladle 1/2 cup (more or less depending on how big your waffle maker is) of the batter onto your preheated waffle iron and cook according to manufacture’s instructions (mine usually takes around 3 minutes).

Pile high with roasted veggies and chimichurri.

Lentil Meatball Subs

3.22.2013

Lentils are known for being a good source of protein, increasing energy, helping with digestion, maintaining good cholesterol, and so many other important dietary needs. So, of course, these inciting benefits make me want to cram as much lentil’s into my diet as possible. Although I enjoy a big bowl of Lentil soup now and then, my palette often longs for some variety. So I’m on a new hunt to conquer more lentil recipes without taking the easy way out and making soup. This recipe was my first attempt on this new journey. And damn – it is delicious!

I made a sub out of these with delicious meatballs but I don’t plan on stopping there. With the leftovers there are talks of spaghetti and ‘meatballs’ or ‘mostacholi’ bakes. Also, I cannot wait to make these again in appetizer form and serve them on cute little sticks with a Sweet Pepper Aoili or a cilantro dipping sauce. The options are endless with these little balls!

These do take a little time because there are several rounds of cooling processes but it’s totally worth it. And these freeze super well! The recipe below easily feeds 4-6 so if there are only 2 of you then I’d suggest freezing the rest for an easy spaghetti weeknight meal.

Lentil Meatball Subs

Adapted from The New York Time’s Wellness Blog

For the meatballs:

2 cups lentils
1/4 cup olive oil
1 onion, diced
3 carrots, chopped
2 celery sticks, chopped
2 garlic cloves, minced
2 Tablespoon fresh thyme
3 Tablespoons tomato paste
8 ounces button mushrooms, cleaned and sliced
3 eggs
1/2 cup Parmesan cheese
3/4 cup breadcrumbs

For the subs:

Tomato Sauce (I used my homemade sauce)
Baguette
Gouda Cheese (fresh mozzarella would be wonderful too)
Fresh basil or oregano, for garnish

Place the lentils in a saucepan with 8 cups of water. Let the water come to a boil and then reduce to a simmer. Simmer for 30 minutes or until the lentils are soft but not falling apart. Remove from heat and drain. Let cool.

In a large saucepan, heat the olive oil over medium. Add the onions, carrots, and celery and let cook for about ten minutes (or until they begin to brown). Next, add in the garlic, thyme, and a little bit of salt. Let cook for another minutes. Add tomato paste and stir for three minutes. Then add in the mushroom and continue to cook until most of the liquid has been absorbed (about 15 minutes). Remove from heat and let cool.

Combine the cooled lentils with the cooked vegetable and add the Parmesan, eggs, and breadcrumbs. Refrigerate for 15 minutes.

Preheat oven to 400 degrees and grease a 13×9 inch pan. Using clean hands, roll the mixture into golf ball size (smaller if you want to use them as appetizers) balls and place on greased baking sheet. Continue with the rest of the batter.

Bake for 30 minutes or until the meatballs start to brown on top.

To assemble: Take two pieces of baguette and slice them down the middle (but leave a little piece at the bottom still attached). Press the baguette open and stick slices of Gouda on each bottom followed by meatballs and sauce. Stick under the broiler for a minute or until the cheese has melted. Top with fresh basil or oregano and server fresh!

I served mine with Parmesan Thyme Sweet Potatoes and it was fantastic!

Chickpea Magazine Winter 2013 /// February Recap

2.28.2013

Good afternoon! Before I get to the monthly recap, I wanted to share my excitement with you guys about receiving the new Chickpea Quarterly in the mail yesterday. I have an article on DIY Kitchen Staples (Homemade Vegetable Broth, Vanilla Extract, and Almond Milk) in it. Also, It’s chocked full of vegan recipes, beautiful photography, and oh so much inspiration that I am grinning from ear to ear just looking at it. I thought I was ready for winter to be over but the magazine has re-sparked my cold weather senses. Here are a few highlights (and yes, those are BOURBON CHOCOLATE CAKE POPS pictured below…)

Okay, enough drooling over my favorite magazine – it’s time for a recap! No offense but I am SO glad that February is only 28 days long. With spring on the mind since January 1st, I have been having trouble getting through this month while still feeling present. Instead, my mind has been wondering to beaches, beeragritas, and long bike rides. Here are a few recipes that have helped me kick the winter [mind] wandering..

1. Butternut Squash Mac & Cheese with Gingersnap Crust – Comfort food with a fancy twist. And by fancy, I mean crumbling cookie bits on top of my already insanely indulgent dinner. Not bad…not bad at all…

2. Vegan Stuffed Brunch Biscuits – these were my ‘pride and joy’ of the month. One of those ideas that comes to you at a completely random time and you start to obsess over it until the recipe is executed. Veggie Sausage or Bacon? Scones or Biscuits? Cheddar or Tomato Scones? Southwestern or Indian Tofu Scramble? Mushroom or Pepper Gravy? So many combinations to choose from and the product was an irresistible combination of everything amazing that comes to mind when you think ‘Vegan Breakfast’.

3. Heart Shaped Polenta Crostini with Roasted Tomato & Goat Cheese – Three of my favorite things all in one bite. And SO simple to make. How can it get any better than that?

4. Cinnamon Quinoa Granola – New breakfast go to. Chocked full of fiber, protein, and antixidents. The texture from the quinoa bring a whole new level of granola and this stuff keeps me filled all morning long.

Okay, well GOODBYE February and HELLOOOO March. I’m thinking [hoping] March will be filled with more outdoor adventures, road trips, and garden prepping. Yesss!

Song Pairing:

Butternut Squash Mac N’ Cheese with Gingersnap Crust

2.19.2013

…And we are back from Nashville, Tennessee. Wyatt played a show down there with is band over the weekend so we decided to round up a group and cruise down in his big red van. The weekend consisted of tacos, live music, day drinking, and sooo much exploring. All the pictures I took were with film so I’ll have to wait to get them developed before posting a real re-cap.

Nashville was oh so much fun but now that I am home, I can feel myself craving comforts. The comfort of not sleeping on a tiny couch in a 17 bedroom co-op. The comfort of knowing exactly where my food is coming from and what I am putting into my body. The comfort of eating massive quantities of macaroni and knowing I have a [clean] floor to hibernate on after. The comfort of spinning the new[ish] TSwift album and watching ‘Girls’ on my laptop without being judged by every hipster in the neighborhood.

Macaroni and cheese is the ultimate comfort food for me. I made a Baked version after returning from Portland / Seattle last spring and made a delicious Vegan version over the summer after we moved into our new home. This dish makes a great side but don’t hesitate to be like me and eat it for dinner right out of the pan [while on the floor listening to teen pop albums AND watching terribly dramatic sitcoms - at the same time]. It’s nice to be home.

Butternut Squash Mac N’ Cheese with Gingersnap Crust

adapted from LickMySpoon

1 butternut squash, peeled and cubed
1 pound of pasta (I used shells)
1 onion, diced
2 garlic cloves, minced
1 cup vegetable broth (I used homemade)
1 1/2 cups milk
1 Tablespoon butter
3 Tablespoons olive oil, divided
2 Tablespoons flour
1 Tablespoon sage, minced
1 cup grated cheddar
1 cup grated Gouda
1 cup grated Parmesan
1 teaspoon dijon mustard
1 cup crumbled gingersnap cookies
1/4 cup chopped pecans
Salt / Pepper, to taste

Preheat oven to 450 degrees. Toss the butternut squash with 1 Tablespoon olive oil and a dash of salt / pepper. Let roast for 20 minutes or until the squash has started to brown. Remove from oven and let cook.

Turn oven down to 350 degrees.

Cook pasta according to package directions. While the pasta is cooking, heat the butter and 2 Tablespoons of olive oil in a large saucepan. Add the onions and cook for five minutes (or until translucent). Add the garlic and sage and cook for a minute. Next, add in the flour and stir. Add broth and milk; turn heat up and bring to a boil.

Once boiling, add the cheeses and mustard (you can also add a little cayenne or hot sauce at this point if you’d like a kick). Add in the roasted squash and use a whisk or wooden spoon to break up the squash (a few chunks are fine!) and stir until everything is combined. Season with salt and pepper.

Remove from heat and toss in drained pasta. Pour into a 9×9 baking pan and top with the gingersnaps / pecans. Cover with foil and bake at 350 for 30 minutes or until lightly browned.

Serve warm to all your favorite people!

Song Pairing:

Heart Shaped Polenta Crostini with Roasted Tomato & Goat Cheese

2.08.2013

I’m not very into doing ‘holiday themed posts’…or…. maybe I’m just not good at them? ‘Ms. Bah! Humbug!’ over here. I’ve done a few Thanksgiving recipe suggestions and a Christmas post here and there but as for anything else? Meh, not really. St. Patrick’s Day? When is that again? Labor Day? Too busy playing at the lake to worry about the internet. 4th of July? I’ll be the girl preppin’ tofu with a beer in hand by the grill (and not a laptop in sight). It’s just never been my thing to make a recipe based on it’s color scheme (hello red, white, and blue… fruit salad?!), shape (4 leaf clover cut outs aren’t even that cute! What is that…a pot leaf?), or any other gimmicky food trend. Buuuut…on that note, here I am with a Valentine’s day post. Why? I honestly don’t know. When pink everything started showing up on my Pinterest feed a few weeks ago, I was totally appalled. ‘Oh noooo. Heart and pink everything? No way. Nah uh.’

But then I kind of started getting obsessed with the idea. I started imagining all my food in heart shapes… the marshmallows in my hot cocoa, the setian cutlet I served for dinner. And then the pink and red hallucinations started coming… pink colored orange juice and red oatmeal. I finally came to terms with the fact that this was my mind subconsciously telling me ‘You are taking on this Valentine’s Day challenge and you will come up with something clever to try’. Okay okay okay. So I opened up my pantry and this is what came out…

But, wait..before we go any farther, I should warn you that I’m a bit bitter when it comes to Valentine’s Day. I have a boyfriend…a boyfriend I’ve had for the past 3 Valentine’s days which is…I guess cool and all. BUT there are so many fun ‘single ladies’ activities that go down on February 14th that I cannot help but feel a bit left out. Last year I lived with 4 single girls and they decided to throw a ‘Single Ladies Party’. Guess who was the only one NOT invited? Yup, that’s me. And you know what? If I was invited then I would have made these. Because these are the perfect little bites for a party and they are cute and themed and oh so delicious. Those girls’ lose, obviously. Anddd…if anyone feels like inviting me to their Vday celebration this year, I will leave my boyfriend at home and come baring a tray full of these.

Just sayin’. It might be fun. And you won’t be disappointed by these little bites. Or my company. Hopefully.

Heart Shaped Polenta Crostini with Roasted Tomatoes & Goat Cheese

1 tube of prepared polenta
2 ounces goat cheese
2 ounces cream cheese, softened
~1 teaspoon milk
1 Tablespoon sage, chopped
15 cherry tomatoes
1 1/2 tablespoon olive oil, divided
Salt / Pepper

Preheat oven to 425 degrees. Mix together the tomatoes, 1/2 Tablespoon olive oil, and a little salt / pepper. Put on a cookie sheet and roast for 15 to 20 minutes (depending on how soft you like your tomatoes).

Cut the polenta into 15 slices and use a heart shaped cookie cutter to cut out the heart shapes. Set aside the leftover plenta for another use (goes perfect under eggs).

In a small bowl, combine the goat cheese, cream cheese, and milk (you may have to add more milk depending on how stiff the mixture still is. You want it to be thin enough to spread). Set aside.

In a large skillet, Heat olive oil over medium. Add the polenta hearts and cook until browned (time will depend on how hot your skillet it). Flip over and let brown on the other side.

Remove from heat and place on a tray. Top each polenta heart with goat cheese mixture, sage, a little more pepper, and one roasted cherry.

Serve warm and to all your lonely friends [or loving couples].

Song Pairing:

Leblebi // Chickpea Stew

1.31.2013

The fascination with my Tangine has really morphed my cooking this past month. I didn’t even use the tagine for this recipe but was drawn to it since the recipe is so similar to the other Tunisian dishes I’ve been playing around with. Who knew 2013 would be the year of preserved lemons, harissa paste, and spicy stews? Well, the first few months of 2013 at least. Can’t predict past that.

I am sooo in love the contrast that is created when you mix spicy harissa paste with sweet honey and lather it all over vegetables / beans. Oh my goodness! Do you know what I’m talking about? Well, you should. And here is a perfect starter recipe for it. Harissa paste is super easy to make (check out the recipe here) or you should be able to find it at any international market store. As for preserved lemons? It took me a long time to come around to them and I would recommend slicing them VERY thin until you get use to their intense flavor. But with that said, they really do add a depth of flavor that could not be achieved by this simple stew without them.

Lablabi / Chickpea Stew

Serves 2

3 cups cooked chickpeas (about 2 cans drained)
3 cups vegetable broth
3 garlic cloves, minced
1/2 preserved lemon, sliced thinly
1 roasted bell pepper, sliced
3 teaspoons capers, rinsed
3 Tablespoons olive oil
1 Tablespoon honey
1 teaspoon cumin
dash of salt
Day old Bread

Simmer the chickpeas in the vegetable broth until heated through. Whisk together the olive oil, honey, garlic, cumin salt, and harissa paste in a small bowl. Fold in the capers, lemon, and red pepper to the dressing.

Tear the bread into large chunks and divide between two bowls. Spoon the chickpeas and broth over the bread and top with dressing / lemon mixture. Serve right away so the bread doesn’t get soggy.

Sweet Potato and Mascarpone Ravioli with Caramelized Onions

1.14.2013

Did I tell you about Christmas? I received so many wonderful kitchen tools and they have been filling my free time with cooking inspiration. First, I received a Tagine which is a wonderful Moroccan clay pot that I’ve been using to cook up flavorful veggie strews. Have you ever cooked with preserved lemons? Or harissa? I had not until I discovered the wonderful world of tagine cooking and now I am hooked!

We also received a pasta maker and ravioli press. It’s a tradition for my Ma and I to make homemade pierogies once a year so I am very acquainted with their pasta machine. But to have my own?! The options are endless! I started my adventures with this ravioli. There is something so wonderful about the creamy mascarpone that pairs nicely with the sweetness of the potatoes and then the savory garlic and onions.

Before we get started I have to tell you that I did a total no-no. In my recipe, I posted a link to ANOTHER recipe so you have to [gasp] follow two recipes at the same time. I know this is both annoying and could possibly even be confusing. BUT, I promise I did it for a reason [and that reason was NOT laziness]! This was my first time making homemade pasta on my own and I am no where near an expert. Thus, I didn’t really feel like it was right trying to tell you how to make it since I am still in my learning phase of this process. And instead, I sent you to a REALLY informative and easy to follow link that I used to make the dough for this recipe. So, I know you are wondering, why even post this recipe at all? Well because the ravioli filing / combo was totally my own inspiration and I found it too damn delicious not to share on here! So, don’t be mad! And I promise I’ll hopefully have my own step-by-step tutorial on homemade pasta one day. Until then, The Kitchn is a wonderful guide. Now, let’s make some ravioli!

Sweet Potato and Mascarpone Ravioli with Caramelized Onions

For the pasta dough:

I followed The Kitc hn’s recipe found here

For the filling:

2 sweet potatoes, peeled
1/2 vanilla bean
1/4 cup mascarpone cheese
1/2 Tablespoon lemon juice
Salt

Topping / Sauce:

1 large onion, chopped
3 garlic cloves, minced
1 Tablespoon dried thyme
Salt/Pepper
1 Tablespoon butter
1 Tablespoon olive oil

Parmesan

To prep the filling: Bring a large saucepan full of salted water to a boil. Peel and dice the sweet potatoes and add to the boiling water. Let boil until a fork can easily pierce through them (about 25 minutes). Drain the potatoes and let cool. While that is cooling, slice the vanilla bean in half and scrap out the seeds. Once the potatoes have cooled, mash with the vanilla seeds (discard the pod), mascarpone, lemon juice, and salt. Set aside.

Follow the Kitchn’s recipe on how to make the dough (follow through step 8).

Once the dough is rolled out to your desired consistency, lay across your ravioli press and fill each pocket with a tablespoon of filling. Lay another sheet of dough across the top and use a heavy rolling pin to gently roll back and forth over the ravioli until its sealed. Repeat with the rest of the dough / filling.

Bring a large saucepan full of salted water to a boil. Add the prepared ravioli (only doing about 6-8 at a time, depending on how large your pot is) and let cook for 2-3 minutes or until they float. Transfer to a wire rack and repeat with the rest of the ravioli.

To make the topping / sauce: Heat the butter and olive oil in a saucepan over medium low. Add in the onions and sauté for about 5 minutes or until they become translucent. Add in the garlic, turn the heat down to low, and let cook for 30 to 45 minutes or until caramelized. Finally, add in the thyme, boiled ravioli, salt, and pepper and turn the heat back up to medium. Saute for about five minutes or until the ravioli just starts to brown.

Serve warm with shaved parmesan.

Track of the day:

Wake up with Mascarpone: Breakfast Bowl & Breakfast Sandwich

1.10.2013

Usually when I purchase mascarpone, I use it up in one sitting by making a fruit dip or smothering on top of cookies. However, this time I’ve been savoring it by throwing a tablespoon or two into pretty much ever meal. Pasta? Sure, why not!? Granola. Yes, please! blondies? Why not dip them in mascarpone? It’s been wonderful to open up the fridge and wonder “what can I douse in mascarpone today?”.

This intention has caused the creation of two delicious, quick breakfasts. I am the type of person who wakes up 20 minutes before she has to leave for work and needs a breakfast FAST. The first one is an indulgent twist on my usual morning granola and yogurt. And the second is a bit more YOLO (do you say that? I don’t actually say that…I just could not think of a better describing word. Thank you mainstream media for RUINING MY VOCABULARY).

Let me elaborate a bit more on my contrast between these two breakfasts. I have a [wonderful] boyfriend who is so skinny that you could probably see threw him when he turns to the side. This really irritates me when we eat 80% of the same foods (the other 20% is him getting a side of fries when I get a side salad) and it’s like he is getting skinnier as I am getting bigger! This is good in the aspect that it strives for me to constantly eat better as to not become the husky one in this relationship. But, at the same time and out of frustration, it also makes me want to down an entire jar of nutella when he is not looking. So this week’s breakfasts have consisted of ‘Morning bebe. Here is a big bowl of Granola / Mascarpone / Fruit that I made us for breakfast” and “Oh, you aren’t awake yet? Well I’m downing this Nutella / Ciabatta / Mascarpone sandwich before you get up” [I mean the Nutella has been in that cabinet for far too long...it could go bad soon! I'm only eating this as to not waste food...maybe...no, not really].

So, whether you are feeling like treating yourself or giving your body a good foundation for the day, one of these breakfasts should satisfy your needs. I’d suggest you whip up a batch of your own mascarpone so you can have yummy, creamy breakfasts to look forward to all week as well!

Mascarpone Breakfast Bowl

1 cup homemade granola (I used my pumpkin granola but use whatever you like)
1/4 cup fresh mascarpone
1/2 vanilla bean
drizzle of honey
fresh fruit

Slice the vanilla bean in half lengthwise and scrap out the seeds. Discard the pod and transfer seeds to small bowl with the mascarpone. Whisk until combined and then pour in granola. Top with fresh fruit and a drizzle of honey.

Mascarpone Breakfast Sandwich with Nutella & Fresh Fruit

1 slice ciabatta bread
2-3 Tablespoons Nutella or any hazelnut spread
2-3 Tablespoons fresh mascarpone
1 teaspoon cinnamon
Fresh fruit

Slice the ciabatta bread in half and spread the Nutella on one side and the mascarpone on the other. Sprinkle the cinnamon on both sides and spread a single layer of bread. Fold the two pieces into each other and set under the broiler for a minute (or until your desired warm/crispiness is achieved). Eat immediately [preferably before anyone else sees you or else you may have to make more].

Daily dose. Why wake up slowly? Let’s get this day going:

Pear, Brie, & Spicy Brown Mustard Grilled Cheese on Pumpernickel

1.02.2013

One of my 2013 goals was to eat less processed food so I started my new journey today with some homemade bread. And not just any homemade bread – pumpernickel bread! Have you ever made pumpernickel bread before? I always knew that the flavor was complex but I was blown away by the flavor profile of this bread. We are talking coffee, chocolate, cornmeal, and molasses all going into this wonderfully delicious loaf. I’ll be posting the recipe for the bread tomorrow so make sure to check back if you are interested in making your own!

As for today? How about a seriously dangerous grilled cheese recipe? Like peanut butter and jelly, pumpernickel bread and spicy mustard were made for each other. There is something about the tangy mustard that lightens up the complexity of pumpernickel perfectly. Then throw in some sweet pear and melty brie? Irresistible! I thought keeping brie around the house was hard enough…now with this sandwich option it is going to be straight up impossible.

This recipe is like the winter version to my fall Apple, Brie, Arugula and Fig Grilled Cheese but with a bit more tang and less sweet. It still hits the spots with the salty/sweet pulling at your tastebuds and leaves you wondering why you would ever make a grilled cheese without brie again.

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Quick & Easy Lentil Soup

1.01.2013

Did you have a wonderful New Year?! Did you get to kiss that special someone at midnight and maybe drink a little too much bubbly? Yeah, me too. Ah well. How about we start off the new year right with this super healthy and delicious lentil soup?

I usually make dinner for Wyatt pretty much every night and this has been going on for well over a year now. However, I just recently found out his favorite soup is lentil soup. That means all this time I’ve been making these elaborate and time consuming (and delicious… see Curried Butternut Squash Soup with Goat Cheese Croutons and Rosemary Soup with Rustic Bread) when I could have just made this simple lentil stew. Go figure!

This soup is not only easy but it’s packed full of vegetables and protein. Not bad, eh? And this recipe made enough for us to enjoy for two meals plus some for me to freeze for later! It’s dairy free so it freezes super well and will go perfect with a big salad or crusty bread or grilled cheese.

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Wild Rice Stuffed Acorn Squash

12.12.2012

So I curated (doesn’t that sound so much more important than planned?!) 90 percent of my family’s Thanksgiving dinner menu this year. The only thing I did not pick out was the Wild Rice Stuffing which my aunt made. And it was probably my favorite thing that was served that day. I don’t really have much experience with wild rice and I was blown away by the added texture it gave to the stuffing.

And so this experience made we realize I want more wild rice in my life which led to me making these stuffed squashes. And let me tell you….this stuffed acorn were great but I probably ended up eating 50% of the wild rice mixture before I could even get around to sticking it in the acorns. It was chewy and savory and sweet (thanks to the maple syrup!) and oh so addicting. I’m already dreaming of quick winter salads that are really just a healthy (throw the term ‘salad’ at the end of anything and it becomes guilt-free) way to talking about this wild rice mixture!

Anyhow, this is great as a side dish or even as a main vegetarian entree at your next dinner party (which, according to The Kitchn, are dead these days)!

Wild Rice Stuffed Acorn Squash

Serve 2 as a side. Adapted from My Daily Morsel

1 acorn squash, sliced in half
1 Tablespoon olive oil
1/4 cup chopped onion
2 garlic cloves
1 teaspoon dried oregano
1 cup wild rice
2 cups vegetable stock (I used my own from this recipe)
2 scallions
1/2 cup pecans, chopped
1/2 cup dried cherries (or any dried fruit), chopped
2 Tablespoons maple syrup
Juice from half an orange
salt/pepper to taste

Preheat oven to 400 degrees. Grease a baking sheet and place squash cut side down. Cover the squash with tin foil and roast for 40 minutes or until cooked all the way through.

In the meantime, prepare the inside. Heat oil over medium in a large saucepan. Add onions and saute until soft (about five minutes). Next, add in the garlic and cook for another minute. Add oregano, 1/2 teaspoon salt and pepper, wild rice, and vegetable stock and bring to a boil. Once boiling, reduce to a simmer and cook until all the stock has evaporated/ been absorbed (about 20 to 25 minutes).

Remove from heat and fold in the pecans, scallions, cherries, maple syrup, and orange juice. Season with salt and pepper. Once the acorn squash is finished cooking, stuff with the wild rice mixture and enjoy warm!

Black Bean & Wheatberry Chili

12.03.2012

Morning, Morning. Can you believe it is already December? It sure does not feel like it. I don’t know about where you live but I’m located in the Midwest and we are suppose to have some 70 degree weather today (such a weird introduction to winter…). Not that I’m complaining but I would have considered making something a little more…light and refreshing had I known it was going to be so warm. Ah well, this chili is oh so delicious regardless of the temperature.

I’m not going to lie. I am really proud of this recipe. It’s packed with so much nutrients I can hardly wrap my head around it. We are talking loads of protein, fiber, vitamin C, iron, potassium, vitamin A, etc etc etc. The list goes on and if you make the beans from scratch… this chili is packed full of fresh and non-processed foods as well. I’ve never felt soooo good about gobbling down a bowl of food. And not to mention, it is absolutely delicious. The wheat berries give it slight chewy texture while the cocoa powder (learned that trick thanks to a very good friend of mine) bring a new complexity to the flavor.

Oh and don’t worry! If my over zealous attitude towards super healthy eating is freaking you out – I made some oh so irresistible Corn Cheddar biscuits to go with packed full of two sticks of butter and loads of gooey cheese [recipe on that to follow tomorrow!]

This recipe is vegan (unless you add cheese and sour cream) and makes about six serving. You could even double the recipe and plan to have leftovers for lunch the rest of the week.

Black Bean & Wheatberry Chili

adapted from Eating Well

1 Tablespoon olive oil
1 yellow onion, chopped
1 bell pepper, chopped
2 carrots, chopped
4 large garlic cloves, minced
2 teaspoons cumin
2 teaspoon chili powder
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups black beans, cooked (I used dried but feel free to use canned)
1 24 ounce can of diced tomatoes, undrained
2 cups vegetable broth (I used homemade)
2 teaspoons cocoa powder
1 1/2 cup cooked wheat berries, cooked*
Juice of 1 lime

Avocado, optional
sour cream, optional
cilantro for garnish, optional

Heat olive oil over medium in a large pot. Add in the onion, carrots, bell pepper, chili powder, cumin, garlic, salt, and pepper. Cook for about 7 to 10 minutes or until all the vegetables has softened. Next, add in the tomatoes, broth, black beans, and cocoa powder. Bring the chili to a bowl, cover, and reduce to a simmer. Let simmer for 30 minutes. Add wheat berries and let cook for another two minutes.

Remove from heat and squeeze in lime juice. Serve with garnish options (avocado, sour cream cilantro, plain yogurt, etc).

*To cook 1 1/2 cups of Wheatberries: Rinse 3/4 cup of berries and letting them simmer for 45 minutes or until softened.

Rosemary & Vegetable Soup with Rustic Bread

11.13.2012

Well, I think I’ve finally accepted that winter is here and we won’t be experiencing any more 70 degree days. Ah, this a very bittersweet realization. On one hand, it means endless cups of chai tea, lazy mornings under the covers with favorite novels, all day bake-a-thons, and soup soup soup. On the other hand, this means six more months before lake adventures, cross country road trips, and waterfall picnics.

And with this new acceptance comes a soup recipe! I’ve already made a few soups this season (see: curried butternut squash soup) but the weather had me craving a hardly soup packed full of starchy potatoes and earthy flavorings. This soup did the trick! Along with some simple (and delicious) rustic bread, this soup filled us up and will be making leftover appearances for the next two days!

As for the rustic bread…so simple and soft with a crisp outer crust. I’ve discovered (after trying it for the first time with my Muesli Bread) is the trick to REALLY delicious bread baking is to have a pot of steaming water under the bread while it’s cooking. This helps keep the bread soft and full of moisture. Oh so delicious! Perfect side to this soup. And let’s be honest, the only reason we even make soup is for an excuse to make homemade bread to go with it. Right? Or is that just me?

So what I am are trying to say is you should embrace that the cold and darkness is forcing you to stay inside and spend a few hours in your kitchen…perhaps whipping up this comforting and hardy dish?

Rosemary & Vegetable Soup with Rustic Bread

For the bread:

3 1/4 cups all purpose flour
2 teaspoons salt
2 1/4 teaspoon of active yeast
1 1/2 cup lukewarm water

For the soup:

1 Tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
4 potatoes, cubed
1 cup white wine
1 cup water
5 cups vegetable broth
4 celery stalks
4 springs of rosemary
2 cans of fire roasted tomatoes (14 ounces)
1 bunch of kale, washed and chopped (with stems removed)
Salt/Pepper

Start with the bread: In a small bowl, combine the yeast and water and let sit for five minutes (this will give it some time to start foaming and activating). In a large mixing bowl, combine the flour and salt. Make a well in the center of the flour mixture and pour in the water/yeast mixture. Mix until combined (the batter will be VERY sticky – don’t worry! It’s suppose to be like this). Place in an oiled bowl and cover with a towel. Let rise in a warm place for an hour. [Start on the soup while this is rising]

Once it has doubled in size, knead the dough a few times and move to an oiled baking sheet. Let rise on this sheet for a half an hour. Sprinkle with flour and preheat oven to 450 degrees. Place a cast iron skillet or pan on the bottom rack of the oven and let it heat during the preheating process. Once the oven is ready, place the dough (on the baking sheet) on the top shelf of the oven and pour a cup of warm water in the skillet below (it will steam and this is exactly what we want to happen). Let cook for 40 minutes or until golden brown.

To make the soup: Heat the olive in a large stockpot over medium. Add in the onions and cook for about five minutes (or until translucent). Next, add in the garlic and cook for another 30 seconds. Add cubed potatoes and celery and then season with salt / pepper. Next, combine in the tomatoes, rosemary (throw them in whole and then take out the twigs at the end), white wine, water, and vegetable stock. Bring the mixture to a bowl, cover, and lower to a simmer. Let simmer for about 40 minutes or until the potatoes are soft.

Once ready to serve, chop the kale and add at the last moment (this keeps the kale a little crispy) and season again with salt/pepper.

Serve warm with fresh bread!

Spicy Orange Tofu

10.24.2012

Orange tofu! The name sounds kind of weird but it’s a spin off of the famous Orange Chicken that you can get at your local Chinese take-out. Chinese take-out is something I ate a lot growing up so the cravings for it are more frequent than I’d like to admit. Although I can’t get it at most restaurants anymore (they only serve chicken versions), I can make my own! Which is probably for the best because all that MSG makes me soooo sleeepy anyways….zzzzzzz

This recipe is super similar to my General Tao Tofu recipe but with a different sauce. As I’ve mentioned before, I make that General Tao a lot.. so sometimes it’s nice to mix it up and this recipe was the perfect answer to that. It’s a bit sweeter but the srihacha gives a lingering kick to leave you feeling oh so satisfied.

So there it is! Recipe number 2 on this “Tofu Adventure” was a success [although...was this cheating since this method of preparing is already my go-to tofu cooking method? Ah, whatever. Let's count it as a win]. If you’re into tofu like I am, feel free to check out the first part of “Tofu Adventure” where I made some delicious Pesto Tofu Scramble!

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Spicy Orange Tofu

1 1/2 teaspoons Ener-G egg replacer
4 Tablespoons water
1 pound of extra firm tofu (drained and cut into 1-inch cubes)
3/4 cup cornstarch
2 Tablespoons canola/vegetable oil

;

1/2 cup rice vinegar
1/4 cup brown sugar
2 Tablespoons orange juice
2 garlic cloves, minced
dash of ginger
1 teaspoon of sriracha (more if you like it spicy!)

;

Rice
Steamed broccoli
1 teaspoon sesame seeds, for garnish

;

Start by making the sauce: Whisk together the vinegar, brown sugar, orange juice, ginger, garlic and sriracha. Taste test and add more sriracha is it needs more spice. Set aside.

In another small bowl, whisk together the egg replacer with 3 Tablespoons water. Dip tofu in this mixture until completely coated and then sprinkle 3/4 cup of the cornstarch over the tofu until it’s completely coated.

Next, In a large pan fry the tofu by added them to a medium heated pan with 2 tablespoons of vegetable oil in it. Flip the tofu after about 2 minutes or until it is browned on all sides. When done, turn heat down to medium-low and pour in the orange glaze. Fold the glaze into the tofu and cook down to desired consistency.

Serve warm over rice and with steamed broccoli. Top with sesame seeds and perhaps find some vegetarian crab rangoon to top it all off!

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Curried Butternut Squash Soup with Goat Cheese Croutons

10.09.2012

And here I am again with more butternut squash in my life (as if that amazing Galette was not enough!). What can I say? Eating in season has been so easy since our bodies were made to adjust to the seasons. All I’ve been craving for the past two weeks have been soups loaded with winter squash and apple-coated everything.

And I am excited to share with you goat cheese croutons! Have you ever had croutons made out of cheese? OH MY GOD. I cannot believe it took 23 years on this planet to discover these little things! They bring shame to that stale old bread that you use to call “croutons”. For real, image this: gooey, breaded chunks of cheese hidden in your bowl of already delicious soup. It’s like a cheese stick in your soup! But even better because it’s homemade and filled with GOAT CHEESE. Not so bad…am I right? I’m excited to experiment with this more as the winter progresses….perhaps try other cheeses? They will need to low in fat content so that they don’t melt in the cooking process. Hmmm…perhaps feta or Parmesan chunks ? Or maybe even find a better technique for sealing the cheese in the breadcrumbs and branch out to Gruyere or brie. Oh man, the options are endless!

Anyhow, regardless of the croutons, this soup is really yummy. Flavored with curry powder and roasted butternut squash, this recipe is a keeper! I recommend roasting the squash ahead of time since it takes an hour and then you can prep the rest in 20 minutes.

Lastly, you should know that I adapted this recipe from SpoonForkBacon. It’s one of my new favorite food blogs and although I don’t eat bacon (thank goodness that I don’t have to worry about that bacon shortage coming!), I do find the food photography incredibly inspiring and highly suggest that you all hop on over and check it out!

Curried Butternut Squash with Goat Cheese Croutons

adapted from SpoonForkBacon

1 large butternut squash, sliced in half with seeds removed
2 Tablespoons butter
2 Tablespoons brown sugar
2 Tablespoons olive oil
1 onion, diced
2 teaspoons chives, chopped
2 Tablespoons curry powder
1 teaspoon cumin
dash of cinnamon
1 1/2 cups vegetable broth
2/3 cup coconut milk (you can use regular as well if that is what you have on hand)

For the croutons:

3 ounces goat cheese,
1/8 cup flour
1 egg, lightly beaten
1/2 cup breadcrumbs
salt/pepper to taste

Preheat oven to 375 degrees. Place the butternut squash on a baking sheet with the cut sides up. Stick 1 tablespoon of the butter and brown sugar in the cavity of each side. Roast for 1 hour or until the flesh has softened all the way through. Remove from heat and let cool enough to handle. Remove skin and discard.

Heat the olive oil in a large saucepan over medium. Add the onions and saute for about five minutes or until softened. Add in the chives, curry powder, cumin, cinnamon, and squash. Stir until combined.

Next, pour in the broth and let simmer for 20 minutes. Season with salt and pepper.

Remove from heat and use an immersion blender (or let cool enough to stick in the regular blender) and puree. Return to the stove top and simmer over medium low for another 5 minutes. Remove from heat and stir in the coconut milk.

To make the croutons:

Leave oven preheated at 375 degrees.

Make 12 (or 15 if you want them smaller) balls of goat cheese. Place the flour, breadcrumbs, and egg all in separate bowls. Roll the balls into the flour, egg, and then the breadcrumbs. Place onto a greased baking sheet and cook for about 15 minutes (flipping halfway through). Make sure to keep your eye on them and remove when browned (some will take more or less time depending on how big your croutons are).

Serve the soup with croutons or crispy bread.

Butternut Squash Galette with Sage and Cheddar

10.03.2012

Do you guys all follow me on instagram [ username: shellywest - if you don't, you should!] ? Well, if not then you missed this picture of these adorable mini-cucumbers that I posted the other day (don’t they look like tiny watermelons? how bizarre is that?!). Anyhow, we got a handful of these at the farmer’s market this week and they taste like a super crunchy cucumber and I bet would be perfect in salads.

You know what else I got at the Farmer’s market? A big, beautiful butternut squash. Yup, that’s right. Fall vegetables are in full bloom and they look like this…

Looks delicious…right? Oh and to the left of that is some sage from my sunroom. The sun room has been seriously lacking in the ‘sun’ part lately so most of the herbs are looking pretty sad. Luckily, sage is a tough little guy and has still been thriving. He (or it…or she) looks like this:

Seeee…isn’t she lookin’ good? I even have her in a self-watering plant so she can take care of herself. Oh, and there’s my maroon knee-high socks too…sorry but it is fall. And if there is anything I take seriously this time of year, it’s socks and sweaters. A girl needs the proper accessories [socks] to pull off her fall attire. OH! and while we are on the topic of my thriving sage [or did we already switch topics?] …

Look at that texture! Sage, you really know how to show off. oh…speaking of texture…

Haha. Sorry to all of you who are just trying to get to the recipe… I am making all of you go through half a dozen photos first! I promise I’m just trying to prep you for all the delicious things that will be going into this galette. But I’ll stop babbling about…socks and fall and texture so that we can get to why you are really here….

Butternut Squash Galette

adapted from Bust Magazine

For the crust:

1 1/4 cup all purpose flour
1 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into chunks
1/4 cup ice water

For the filling:

1 butternut squash, peeled, seed, and cubed
1/2 onion, chopped
2 cups sharp cheddar, shredded
1/4 cup olive oil
2 garlic cloves, minced
2 Tablespoons fresh sage, chopped
salt/pepper, to taste

1 egg + 1 Tablespoon water

Lets make the crust: Mix the flour and salt in a large bowl. Use your [clean] hands to massage the butter into the flour mixture until a coarse dough as formed (a few large chunks of butter leftover is a-okay). Next, slowly add in the water a tablespoon at a time until the dough forms a thick ball.

Transfer dough to a floured surface and knead for five minutes or until the dough is completely combined and no longer sticky. Wrap in parchment paper and let chill in the fridge for at least 30 minutes.

—-fast forward 30 minutes [or enjoy those 30 minutes by watching your dog try to get peanut butter of the top of his mouth, dance to your favorite vinyl, look up some David Bowie photos online, shave your legs, etc] —–

Preheat oven to 375 degrees. Remove dough from fridge and roll out onto a floured surface. You want your dough to be as close to a circle as possible and about 1/2 inch thick. Transfer dough to a baking sheet lined with parchment paper.

Combine all the filling ingredients together in a bowl and spread in the center of the dough (leave about 2 inches around the edges). Fold the edges in over part of the filling.

Whisk together the water and egg wash and brush over the crust.

Cook for 40 minutes or until the cheese has melted and the crust has browned.

Serve warm with cider [or other fall paraphernalia - like a hot toddy]

Chickpea Magazine // Stuffed Peppers with Goat Cheese & Corn

9.20.2012

I have some very exciting news for you guys! I am excited to announce that the new Chickpea Fall issue came out online today! I am even more excited to tell you guys that I have a 6 page spread in it! My article is about the lack of veganism in the United States Midwest and how Bloomington, Indiana is an exception to that. In addition, this issue is filled with mouth-watering fall recipes and gorgeous beach picnics. I don’t think I’ve ever fell in love with a magazine as much as I always seem to fall for Chickpea. They have such a hip aesthetic and beautiful photography that I wish my whole life could be lived through this magazine. Don’t believe me? Go check out a preview of the issue for free online or purchase a physical copy on their website.

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And now, back to business! Okay, remember yesterday when I made a deal with you that I get the rest of the week to still talk about yummy summer recipes? Well, today is not an exception and these delicious stuffed peppers are everything you want your beautiful {late} summer afternoons to be filled with. They are fresh, flavorful, and just the right amount of filling. I’d suggest to serve them with a grilled veggie burger or along side a stack of quesadillas.

Stuffed Peppers with Goat Cheese & Corn

2 bell peppers, sliced in half with the seeds removed
4 ounces of goat cheese
1 small onion, diced
1 Tablespoon olive oil
1 Tablespoon unsalted butter
2 cups sweet corn kernels
1 garlic clove, minced
1 teaspoon lime juice
1 Tablespoon cilantro, chopped

First, we must roast the peppers! You can either do this over a gas grill if you have one handy or in the oven under the broiler setting. I opted to do the broiler setting and just put them under the broiler on each side for about 5 minutes (but check often because broilers are tricky things and we don’t want your peppers burning to a crisp just because my broiler doesn’t get as hot as yours!). You want them to have blackened spots on both side. Remove from heat and stick in a plastic bag until they cool. Once cooled, remove and peel the burnt outer skin. Set aside.

While waiting for the peppers to cool, heat the olive oil in a skillet over medium. Add the onions and saute for about 5 to 7 minutes or until they begin to soften. Add the garlic and saute for another minute. Then add the butter, corn, salt, and pepper. Saute for another 5 minutes or until the corn is cooked all the way through. Remove from heat and stir in the lime juice.

Divide the goat cheese evenly between the 4 pieces and spread along the inside. Top with the corn mixture and garnish with cilantro.

Serve warm and enjoy with a delicious beergarita!

Fall Curry // Collaboration with Dishes Undressed

9.18.2012

With the seasons changing and the weather being so gloomy, it has triggered a state of reflection within me. I spent a few hours looking through old pictures (I’ve been trying to gather all my favorite pictures together to print but whenever I sit down to try to do this…it just ends in me spending hours getting lost in old memories). Anyhow, these two pictures are from a trip we took down to Austin for South by Southwest a few years back. I went to SXSW a couple of times in college and was determined to move to Austin eventually. Actually, it was both Wyatt and I’s goal to move to Austin so we made plans to move together when I graduated (he is a year older so he stuck around Bloomington waiting for me to finish school). Anyhow, then we both scored cool jobs working for independent record labels and we decided to put it off for a year to “save up”. But to be honest, we aren’t saving any significant amount of cash for a move and I’m starting to wonder if Austin is still even in our cards.

A big decision like moving (especially just to move…not because of a job or family) just seems to get so lost in the day-to-day that is our current life. It’s been a goal of mine since I was 18 to get out of Indiana but now it just seems like such a far away dream. Why put all that energy into moving and starting over if you are content with where you are at? Hmmm.

Just some thoughts. Who knows where we will be in a year. Or five. Or ten. Guess that is the beauty of it all.

Switching gears completely….

Anyhow, something that is not new but totally awesome is my collaboration with Angie over at Dishes Undressed. Last night I cooked up the most delicious fall curry from a recipe she suggested to me. It was chocked full of butternut squash, chickpeas, lemongrass (!!), and Middle Eastern spices.

This is the second time I’ve cooked with lemongrass (both thanks to Angie) and I am hooked. This is a bit challenging for me because curry is totally one of my “go to” dinner meals but for 1. I never keep track of measurements (which is probably why I rarely post about curry) and 2. I’ve never used lemongrass in them before. Woah! Adding lemongrass opened up a whole new world of curry to me! The subtle citrus flavor from the lemongrass really helps bring out all the spices.

And this recipe could not have come at a better time since I just picked up some gorgeous butternut squash at the Farmer’s Market over the weekend!

Serve with warm naan bread, white rice, and maybe even a little yogurt (if you like your curry a little creamy. I personally don’t like spicy but Wyatt does so I make curry with a little heat and then add yogurt to help cool it down for me).

Also, don’t forget to check out the other collaborations I’ve done with Dishes Undressed: Lemongrass Cooler, Caprese Breakfast Sandwich, Fried Zucchini, and Southwestern Sliders!

Fall Curry

1 Tablespoon vegetable oil
2 Tablespoons curry paste (I used red paste and added turmeric but use yellow if you have it on hand)
2 large lemongrass stalks, whole but bashed with the back of a knife (this step was really really fun)
1 Tablespoon mustard seeds
3 cardamom pods
1 butternut squash, cut into 1 inch cubes
1 onion, finally chopped
1 can coconut milk
1 cup vegetable broth
1 cup chickpeas, cooked (and drained if you are using from a can)
1 lime
handful of mint leaves, to garnish

naan, optional
rice, optional
plain yogurt, optional

In a large pot, heat the oil over medium. Add the onions, curry paste, lemongrass, mustard seeds, and cardamom pods. Cook for about 3 minutes or until fragrant. Next, add in the butternut squash and saute for another 5 or so minutes. Finally, add the coconut milk and broth. Bring to a boil and reduce heat to low. Let simmer for about 10 minutes and then add in the chickpeas. Let simmer for another 10 to 15 minutes or until the butternut squash is soft and the liquid has evaporated to a desired consistency (also, if the liquid dries out and the squash still is not done…add a little more broth and continue to let it simmer).

Remove from heat and discard lemongrass. Serve over rice and garnish with fresh mint.

Enjoy right away in your favorite hammock before it’s too cold to be outside for dinner!

Eggplant Involtini

9.11.2012

Really…this dish’s name is just a fancy word for ‘stuffed eggplant’. Image stuffed shells with eggplant instead of pasta. Or pasta-less lasagna but rolled up. Or cheesy stuffed eggplant but styled differently. Anyhow, I think you get the idea. These stuff is delicious and surprisingly easy to whip up.

I really really really really wish I had taken the time to make homemade ricotta but it didn’t happen. Oh well…next time. And then I will tell you guys all about it! But either way, this dish was delicious (despite not having instantly fresh ricotta for it) and I recommend serving with some yummy crusty bread or a loaded salad.

Eggplant Involtini

adapted from Big Girl, Small Kitchen

2 small eggplants, cut int0 1/4″ thick slices
Tablespoon olive oil
8 ounces of ricotta
1 Tablespoon fresh thyme
1/2 teaspoon salt
16 ounces of tomato sauce
1/4 cup milk
Parmesan cheese, to sprinkle on top

Sprinkle eggplant slices with salt and let sit for 20 minutes. Rinse and let out any extra moisture.

Place eggplant slices on a large cooking sheet and drizzle with olive oil. Broil for about 2 minutes on each side or until they begin to soften. Remove from oven and turn oven temperature to 425 degrees.

In a small bowl, combine the ricotta, salt, and thyme. Set aside.

In a small 9×9 pan, spread the tomato sauce on the bottom. Use a spoon to scoop a tablespoon of the ricotta filling onto the thick part of the eggplant piece. Roll the eggplant up and put the it with the seams down into the tomato sauce. Repeat with the rest of the eggplant.

Pour the milk over the eggplant pieces so that they don’t dry out while cooking. Place in the oven and bake for 20 minutes or until the cheese has melted and the eggplants are golden brown.

Season with salt and pepper. Enjoy!

Not your thing? Here are a few other eggplant dishes to try: Baba Ganoush or BBQ Eggplant Tacos with Peach Salsa

Veggie Fritters with Tomato-Corn Relish

9.07.2012

This has been a very stressful Friday. Wyatt and I were suppose to go camping last weekend for my birthday but the weather forecast had other plans for us (in the form of lazy days consisting of DIY projects and Game of Thrones). Although our weekend ended up different from we had planned…it was still fantastic. Plus, we figured we would just try camping again this weekend. So as of Monday, we were thinking we would go camping this weekend. And then Thursday rolled around and no planning still had been done. And when we realized this…we decided it was just too much work to try to bother with. And then we packed the car today on our lunch break. And then on the way back to work from our lunch break we discussed maybe not going. So now…it’s an hour until Wyatt gets off work and we will have no idea if we are going away for the weekend or not. Ah well…either way, it was be a spontaneous adventure or a productive weekend at home..both win, wins!

Anyhow, as a way to avoid thinking about the inevitable “no, you pick” conversation that is in my very near future, I am going to write to you guys about these delicious veggie fritters I whipped up for dinner the other night. These were a great way to use up a bunch of produce I had in my CSA box and I was able to only fried up half the batch (which was the perfect amount for two) and saved the rest for the next day.

We ate these as a main course but these would be great as an appetizer if you are having a party!

Veggie Fritters with Tomato- Corn Relish

Veggie Fritters:

2 russet potatoes, grated
2 large carrots, grated
1 large zucchini, grated
1 cup onion, chopped
1/4 cup all purpose flour
3 garlic cloves, minced
2 large eggs, light beaten

Olive oil

For the Relish:

3 cups corn
1 1/2 cups chopped tomato
1/2 cup chopped fresh basil
1/4 cup chopped onion
3 teaspoons olive oil
1 garlic clove, minced
salt/pepper

To make the relish: Mix all ingredients in a bowl and refrigerate until ready to use (make sure to do this first so that it has time to absorb all the flavors).

Wrap a towel around the grated potato, carrots, and zucchini and squeeze out any excess water. Transfer vegetables to a bowl and add in the onion, flour, eggs, and garlic. Season with salt and pepper.

Heat a tablespoon of olive oil in a large skillet over medium. Use a 1/4 cup measure to scoop patties onto skillet. Cook for 3 to 4 minutes on each side (or until browned). Remove from skillet and let drain on paper towel while you prepare the rest of the mixture.

Serve with delicious relish on top!

Caprese Breakfast // Recipe Inspiration from Dishes Undressed

9.06.2012

And now it’s time for part 2 of the collaboration that I am doing with Angie from Dishes Undressed. She has been inspiring such fun and fresh recipes that I would have not stumbled upon otherwise. I love stepping outside of my comfort zone to try new things in the kitchen!

This recipe was basically meant for me. We started out this spring with massive ambitions for our garden. We planted lavender, cucumber, peppers, tomatoes, oregano, basil, mint, corn, rosemary, and spinach. But between the extensive heat wave that was July, moving into a new home halfway through the summer, and Tuko’s digging habits…we pretty much ended up with basil and tomatoes. Ah well, better luck next year.

With that being said…I love the flavor combination of tomato and basil so when she sent me this recipe, I knew I was going to love it. Using fresh herbs and vegetables from the backyard make the meal even more satisfying.

I tweaked it a bit from the original recipe that Angie sent. She originally had it set up as an appetizer but it was the only one eating so I figured I would make it into a meal for one and throw everything onto a piece of delicious, crusty bread.

This is one of those recipes that you can tweak to your liking…if you love tomatoes then put extra tomato and not so much cheese or vice versa. I’m not going to give amounts so you can totally take charge and make this recipe your own.

Caprese Sandwich

1 piece of crusty bread (I used a slice of whole wheat from a local bakery)
Cream cheese
tomato, sliced
basil, sliced
Fresh mozzarella, thickly sliced
balsamic vinegar + olive oil (mix equal parts together to make sauce)
Salt/Pepper, to taste

Toast the bread to your liking. Spread cream cheese and then top with tomatoes, mozzarella, and basil. Drizzle with balsamic/oil mixture and salt/pepper.

Enjoy in the morning with a cup of tea or as an afternoon snack.

Mmmmm.

Make sure to check out Angie’s mouth watering blog and expect more delicious recipes to come soon from this collaboration!

Zucchini, Red Pepper, and Goat Cheese Pizza

9.05.2012

And after a wonderful 4 day (birthday) weekend, it’s back to my day job and back to my standard routine. The thought of no vacations in sight is a bit daunting (and making me exhausted already) so I decided I better start planning little stuff. You know, like Dale Cooper from Twin Peaks said:”Harry, I’m going to let you in on a little secret. Every day, once a day, give yourself a present. Don’t plan it. Don’t wait for it. Just let it happen. It could be a new shirt at the men’s store, a catnap in your office chair, or two cups of good, hot black coffee.”

And for me- most of these little treats I give myself are in the form of delicious food or yoga or a new magazine. Today’s treat was fresh, homemade pizza. Work may have been extra stressful (with having to catch up on the days I took off) but knowing I was coming home to already prepared pizza dough (I made and froze it over the weekend) and lots of goat cheese gave me something to look forward to (in addition to my adorable puppy and goofy boyfriend, of course).

Plus, this recipe uses up more produce from my CSA box so I don’t even have to feel guilty about eating pizza since those veggies needed to be used up anyways!

Oh. And I got to rock the new Smoosh shirt I received for my birthday from Kristin and David. Have you met Smoosh yet? Oh man, you should (and can- here).

Zucchini, Red Pepper, and Goat Cheese Pizza

1 pizza dough, store bought or homemade
1 small zucchini, sliced into thin ribbons (I used a peeler and it worked perfectly)
1 small red pepper, sliced
4 ounces of goat cheese
1/4 cup tomato sauce
Salt/Pepper, to taste

Preheat oven to 450 degrees.

Roll out pizza dough to your liking on a floured surface (I like mine thick but you could be a thin crust kind of person). I also recommend sprinkling cornmeal or polenta on the bottom to make a crispier crust. It’s absolutely delicious. Top your pizza in the following order (or just follow the pictures): tomato sauce, goat cheese, zucchini, and red pepper. Season with salt and pepper.

Cook for ten to fifteen minutes or until the edges are crispy

Enjoy warm with a cold glass of your favorite beer (or wine or tea or kombucha or whatever your fix is)!

Roasted Tomato Focaccia

9.03.2012

Happy Labor Day! It’s Monday morning and I am still at home instead of out camping. This tropical storm Issac has caused rain, rain, and more rain for the whole weekend here in the Midwest. We had everything packed and ready to go for camping and then woke up Saturday morning to a storm…followed by all day of rain….and the same thing again on Sunday. Perhaps it was not meant to be because the thought of having to spend the weekend cooped up in a tiny tent with a muddy dog is probably not ideal. Plus, it gave us time to be lazy around the house and spruce things up around here a bit (in the form of soooooo much plant shopping! Yay!) and finally framing all those posters we have hung around the house.

Anyhow, It’s been too long since I blogged about focaccia (since last fall, to be exact). It’s one of those breads that we eat within the first two hours of it being baked because it’s just that good. And eating a whole loaf of bad is just not that good for you. So I try to resist as much as possible only make it on special occasions. The special occasion this time was that I hadn’t made it in a while and had beautiful mini heirloom tomatoes…that’s good enough, right?

This bread is delicious by itself, used with sandwiches, dipped in oils, or served with soup.

Roasted Tomato Focaccia

2 teaspoons yeast
1 cup warm water
2 Tablespoons sugar
1 Tablespoon salt
3 1/2 cups all-purpose flour
1/4 cup olive oil

For the topping:

10 cherry tomatoes, sliced in half
1 Tablespoon olive oil
1/4 cup red onion, sliced into long strips
2 Tablespoons fresh thyme
Salt/Pepper
2 garlic cloves, minced

In a large mixing bowl, combine the water and yeast. Let sit for five minutes or until it becomes foamy. Next, add in the sugar, salt, olive oil, and flour (add 1/2 cup of flour at a time). Use your hands (or a mixer with a dough attachment) to knead the dough for five minutes or until the dough has come together (add more flour if it’s sticky and add more olive if it’s too dry).

Grease a bowl, place the dough inside, and cover with a clean dish range. Let sit for an hour in a warm place or until it’s doubled in size.

Grease a sheet pan with olive oil (I used a 9×12 pan so that our bread is thick enough for sandwiches but use whatever works best for you) and roll the dough out onto a floured surface. Fit the dough into the pan and let rise for another 15 minutes.

Preheat oven to 400 degrees. While it is rising the second time, prepare the toppings. Heat a tablespoon of olive in a skillet over medium heat-low. Add in the onions and sauté until just starting to caramelize (about 10-15 minutes).

Make dimples in the dough with your fingers and top the bread with olive oil, tomatoes, onions, garlic, and thyme. Cook for 15 to 20 minutes or until the bread has browned at the top and the cherries have roasted.

Serve warm with every meal!

BBQ Eggplant Tacos with Peach Salsa and Fennel Sour Cream

8.22.2012

I finally finished reading Plate to Pixel by Helene Dujardin. It was a super fast read with lots of informative tips about how to photography food. I suggest it for any food blogging looking to expand their photography skills. There are loads of great tips that I will be incorporating into my photo taking.

On another note – If your CSA box is anything similar to mine then you are probably overflowing with eggplant right now. I have officially exhausted roasting and sticking them on my lunch sandwich. As in attempt to branch out, I whipped up a big batch of eggplant tacos and they were delicious! I’ve used tofu to make bbq things before but eggplant was a whole new territory. It worked out great because unlike most vegetables, eggplant has that “meaty” texture to it that almost mimics pulled pork in this recipe.

Also, I ended up cooking the fennel a tiny bit to create a more mild flavor than that sharp licorice flavor raw fennel usually has. Feel free to skip this step if you are in absolute love with the taste of fresh fennel and want to just mix in pieces of it with the sour cream

Hope everyone’s week is going well! I am off to an evening of wining and dining with some label reps.

BBQ Eggplant with Peach Salsa and Fennel Sour Cream

Inspiration from Veggie with a Cause

For the Eggplant:

3 medium eggplants, sliced
1 Tablespoon olive oil
~1/4 cup barbecue sauce (I used my homemade sauce)
Salt

For the Peach Salsa:

2 peaches, skins removed and diced
1 small jalapeno, diced
1/4 cup red pepper, diced
1/4 cup red onion, diced
Juice from 1 lime
1 garlic clove, minced
1 teaspoon honey

For the Fennel Sour Cream:

1 Fennel bulk, diced
1/2 cup sour cream
drizzle of olive oil

Tortillas

To make the eggplant: Preheat oven to 375 degrees. Slice the eggplants in two and evenly coat with olive oil and salt. Place in a single layer on baking sheet and cook for 40 minutes. Remove from oven and use a spoon to scoop out the insides. Discard the outside and massage (I used one of those little grill brushes) the bbq sauce into the eggplant filling. Place back in the oven for 15 minutes.

To make the salsa: While the eggplant is roasting, dice the peaches, jalapeno, pepper, garlic, and onion. Mix in a bowl and top with lime juice and honey. Stir until combined and stick in the fridge until ready to use.

For the sour cream: Discard the top parts of the fennel. Cut the fennel into small pieces and stick into a small saucepan. Drizzle olive oil over the top and saute over medium for about 4 minutes or until the fennel has softened. Remove from heat and let it come to room temperature. Mix it with the sour cream and stick in the fridge until ready to use.

Finally! Combine all ingredients into softened tortillas and munch down with a side of chips and guacamole (and maybe a beergarita!). Mmmmmm