Entree

Entries Tagged as 'entree'

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.

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:

Winter Bruschetta

1.16.2013

Oh man, I have been hit with spring fever. Between planning a March getaway trip and drooling over spring fashion, I am ready to be on a warm beach with a beergarita! And let me tell you – this is the worst possible time to be struck with this spring fever. Not only is vacation still 2 months away but it’s also been in the 20s here all week (and plans to stay that way).

So how in the world do I cope with this spring fever without quitting my day job and moving down to Austin, Texas where the sun always shines (that is a bit of an exaggeration but you know what I mean)? Well, let’s figure this out. What do I miss? Fresh Bruschetta, high-waisted shorts, laying in the grass with our tape player, and lake days. I can’t really think of a way to imitate laying in the grass…unless, of course, if I wanted to snuggle my hair into our huge cacti collection that resides in the kitchen (OUCH!). But I can drag Wyatt on winter lake picnics with warm soup and Mexican hot cocoa. And I can layer up with some tights and knee high socks under my shorts. Done and done. Now, onto the bruschetta? Gahhh…could you imagine traditional bruschetta in January? So filmy and flavorless…yuck. But what if we used winter vegetables? Like sweet potatoes and onions? And still stuck it on a warmed and buttered baguette? Now we are talking!

Winter Bruschetta

1 fresh baguette, sliced into 1 inch thick pieces
1 large sweet potato or small butternut squash, peeled and cubed
1 onion, cut into large chunks
3 garlic cloves, minced
3 Tablespoons olive oil, divided
1/2 cup cheddar cheese, shredded (omit to make vegan)
2 Tablespoon fresh sage, chopped + divided
Salt/Pepper, to taste

Preheat oven to 400 degrees. In a large oven safe pan, toss together the sweet potato or squash, onion, garlic cloves, half the sage, salt, pepper, and 2 tablespoon olive oil. Roast in the oven for 25-30 minutes or until the squash/potato can be pierced nicely with a fork (but does not become mushy). Remove from oven and let cool while you prepare the bread.

To prepare the baguette: Brush the remaining olive oil on the baguette slices and top with cheddar cheese. Place under the broiler for a minute or two or until the cheese / bread is toasted. Top the bread with the potato/squash mixture and serve warm. Garnish with leftover age or, for a sweeter version, drizzle with honey.

Let’s get through the winter with Mikal Cronin:

November Wrap Up

11.30.2012

…And there goes another month. Isn’t it crazy how fast time seems to be going by? Thanksgiving has come and gone, the Christmas shopping is underway, and holiday cookies are on the mind. How about a quick recap of the past month before we jump into cookie cutters, green/red sprinkles, and chocolate covered everything?

Some favorite highlights from the past month:

1. Rosemary Vegetable Soup with Rustic Bread – Fresh bread and a hearty vegetable soup. Cannot think of a better way to bring in the cold evenings.

2. Cranberry Mojito – Festive and delicious! This drink was the perfect starter at our Friendsgiving party.

3. Pumpkin Dog Biscuits – Tuko turned 1 so I had to spoil the crap out of him with homemade biscuits and a new sweater. Believe me, I will be making these again very soon for Christmas gifts for all the adorable pups in my life.

4. Dark Chocolate Raspberry Espresso Scones – they were an extra amazing breakfast treat! The flavor was rich and complex with a flaky texture that was pretty much irresistible!

And that sums it up!

Moving forward… here are a few winter goals I am planning to tackle in the dark, cold months ahead:

1. Make homemade ricotta cheese (this has been on my list forever and I am going to do it this time!)

2. Get into a morning yoga routine

3. Make more homemade salad dressings

4. Work on my photography skills // work on lighting

5. Learn basic CSS (or at least enough to get my logo up in that corner where the V is!!)

6. Get into Twitter

7. Make homemade cleaning supplies

Okay, that is a start. Should keep me busy for awhile [I hope]. What you are hoping to accomplish this winter?

October Highlights

10.31.2012

Happy Halloween! I usually do my monthly wrap ups on the first but VV is participating in a virtual potluck tomorrow (more on that…well…tomorrow) so let’s talk October today. Cool? Cool.

Did everyone have a wonderful October? I don’t know what it is but my only association with Fall is Late September/October. I am really hoping that the crisp fall feeling doesn’t fade into winter just yet…oh November, you sound so…dark. Am I the only one feeling this way? Well, in an attempt to hold onto my favorite season as long as possible, I will be keeping the pumpkin recipes coming! At least until I have to pull out my winter jacket…
And now for some October Highlights!

1. Muesli Bread – by far my favorite recipe from the month of October. Not only was this bread melt-in-your-mouth delicious when fresh out of the oven but it was also loaded with healthy (and yummy!) pumpkin seeds, almonds, and dried cherries!

2. Curried Butternut Squash Soup with Goat Cheese Croutons – Goat cheese croutons might be the best winter food ever to exist. Bringing these into my world has opened up so many new ways to jazz up ordinary soup.

3. Spicy Jalapeno Corn Hummus – Hummus has been my go to snack for years now and my recent attempts to play with its flavors have been delightful. The extra kick that the jalapeno gives really brings new flavor to standard hummus

4. Homemade Caramel Corn – Your movie nights will never be the same again! The recipe makes a lot but it’s the perfect snack for a crowd or if you are craving some seriously delicious caramel treats in your life.

Lastly, don’t forget to check out my collaboration with Dishes Undressed on Bread Pudding and the October Giveaway that VV is hosting (ends Friday!).

And as for November? Well, I am hoping (have I said this before?) to have my new blog makeover up and running this month! And will probably send the next 3 weeks drooling over Thanksgiving recipes. Ah yes, it won’t be such a bad month after all!

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]

Searchable Saturdays

9.22.2012

A picture of Tuko & Lake Monroe from our dinner picnic. We went on a hike/picnic Wednesday night which was the perfect cure for the mid-week blues.

Morning, Morning, Morning! Here are a few inspiring things I stumbled upon while enjoying my morning cup of chai:
1. My two favorite things have finally come together in a beautiful monthly package (and receiving surprises in the mail is up there as a favorite as well): music (more specifically- music on vinyl) and cooking. This adorably clever project sends you a monthly package filled with an exclusive 7″, recipe cards, and spices to accompany your dinner. How awesome is that?! Now if only I had come up with this idea…

2. I’m preparing for a blog facelift which means many hours spent looking at logos, fonts, and color schemes. Upon my ‘research’, I came across this font. SO cool!

3. I have such a weakness for cute typography and colorful visuals. Look at these adorable DIY birthday cards! Best part? You can print them out and give them to all those Fall birthdays you know!

4. Bon Appetit recently released an article on the science behind food pairing. Find it weird that there are some foods which seem to be absolutely irresistible together? There is probably a scientific explanation behind that!

5. Sprouting from a slight fantasy of wishing I had grown up as part of the Portland vegan food scene in the 90s, I have such a weakness for zines and hand drawn food photos. Not only does this Tea is Magical photo portray exactly how amazing tea is, it also looks like it could have been pulled from a 90′s art magazine.

6. I know I already mentioned the newest edition of Chickpea Magazine earlier this week but take a look at these photos to get an idea of the types of recipes in the newest edition!

7. With the weather changing, I am already starting to stock up on fun things to do inside to keep me busy during the looooooong, cold months ahead. Hop on over to DesignSponge to check out this amazing looking DIY foot soak made out of honey that will be perfect after a long day in the chilly Midwest.

8. The reasons I love fall are absolutely endless but one that I must point out is that it’s boot season. I am so. in. love. with. boots. My co-worker commented the other day that I’ve worn a different pair of boots every day this week. Guilty. I can’t help it! I need a pair in every color, ankle and over the knee, with laces and slip ons. Speaking of boots, I may already have a dozen pairs but I think these would be a perfect addition to my collection.

Okay, enough lusting over the internet for one day. I am off to pour myself another cup of coffee and get working on some pumpkin cinnamon rolls!

View from my bike. Peddling to friend’s house to make dinner together.

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

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

Farro Salad with Roasted Vegetables and Caramelized Onions

8.21.2012

Have you ever cooked with farro? Well, this was my first time and I was totally blown away. Imagine a mix between a softer wheatberry and a heartier brown rice. It is oh so delicious and a fairly easy grain to prepare so I am not sure why we don’t utilize it more in our culture. As expected, I didn’t know anything about farro when I picked up a few cups of it in the bulk section at my co-op. After during some research, I learned that farro is an Italian grain that has just recently hit the United States by storm. It’s not a wheat grain (but a grain all of its own) and contains starches similar to arborio rice which results in a creamy texture when cooked (but does not get as gummy as risotto). And most importantly, farro is packed with fiber, magnesium, and Vitamins A, B, and E. If you’d like to learn more about this Italian grain, I’d recommend checking out this New York Times article on it.

Anyways, now that I am done with the food lesson for the day, let’s talk for real. This dish was summer in a bowl for me. I feel like every season I connect with at least one dish (last summer was that Savory Vegetable Cobbler) that makes me wonder where this recipe has been all my life. This is it! Fresh, roasted tomatoes are already one of the best things ever to exist so to mix them with caramelized onion and then put them on a hearty grain like farro…done deal. This is one of those recipes that shines in its simplicity…it doesn’t even need to be cooked with herbs or sprinkled with cheese to bring out the flavors.

So yeah. I hesitate to call this a salad because it is more than hearty enough to be your whole meal. Feel free to entertain the idea of it being a starter but you will probably forget whatever your main is and want to keep digging into this creation. I highly suggest you give it a try and see for yourself!

Farro Salad with Roasted Vegetables and Caramelized Onions

1 cup farro, uncooked
2 cups cherry tomatoes (I used a heirloom mixture)
2 cups green beans, trimmed
8 ounces of white button mushrooms, sliced
1 medium red onion, sliced
2 Tablespoons balsamic vinegar
1 Tablespoon butter
2 Tablespoon olive oil
Salt/Pepper

Preheat ovan to 400 degrees and line a baking sheet with parchment paper. Place tomatoes and green beans in a single layer on sheet and evenly coat with 1 Tablespoon olive oil. Sprinkle with salt and pepper and cook for 15 to 20 minutes or until the tomatoes start to split.

Bring a large saucepan of water to a boil. Add farro and cook for about 15 minutes or until the farro is softened. Remove from heat and strain out excess water.

In a skillet, melt the butter and 1 tablespoon of olive oil over medium heat. Add the sliced onion and mushrooms and toss until they are coated in the olive oil/butter. Let cook for ten to fifteen minutes or until the vegetables have softened (make sure to stir frequently). Remove from heat and add the balsamic, salt, and pepper. Return to heat and cook for another 15 minutes or until everything is browned and deliciously caramelized.

Once everything has finished, toss together in a big bowl and enjoy warm!

Oh and it’s great as yummy leftovers for several days after!

Italian-Style Stuffed Tomatoes

7.17.2012

So I can’t believe I haven’t told you guys yet but we decided to buy a CSA share! Last week we picked up our first CSA box from Stranger’s Hill Farm. Oh my god- what an exciting experience! I felt like a little kid headed to Discovery Zone. After work on Thursday, Wyatt and I drove out into the country (which really is only 6 miles from our house- hellloooooo Midwest) to pick up our first share from the farm. Being a locavore and produce enthusiast, this was too cool to see the farm from which my organic produce would be coming from each week. And I love the fact that you never know what you are going to get…it’s like a surprise goodie bag for foodies!

Anyhow, we got loads of goodies in our box for the first week: kale, tomatoes, summer squash, sun flowers, basil, and so much corn on the cob (hey, it is Indiana!). I am really hoping this will push new cooking limits as well because I have to find new recipes to use ingredients I wouldn’t usually purchase (I usually stick to spinach so kale was a nice challenge for me!).

Well, I am telling you this because the first recipe I tackled with our CSA produce were these stuffed tomatoes. I was a bit skeptical about wasting the insides of the tomatoes since they are sooooo fresh and delicious but the breadcrumb stuffing was a well suited replacement. And to be completely honest, those insides weren’t wasted because they ended up being munched down on before I cleaned up the cutting board.

PS- Omit the Parmesan to make vegan!

Italian-Style Stuffed Tomatoes

5 medium tomatoes
1 cup bread crumbs
8 basil leaves, chopped
2 Tablespoons dried oregano
3 garlic cloves, minced
2 sprigs of fresh thyme
1/2 cup Parmesan, grated
Olive Oil, for drizzling
Salt/Pepper

Preheat oven to 400 degrees. Cut an inch circle off the top of the tomato and scoop out the inside with a small spoon. If the tomato is wobbly, cut a tiny bit off the bottom so that it stands. Then, place in a greased baking pan and sprinkle with salt and pepper.

In a mixing bowl, combine the tomatoes, basil, oregano, garlic, thyme, and 1/4 cup of the Parmesan. Fill the tomatoes with the mixture and drizzle olive oil on top of each.

Cook for about 12 minutes or until the breadcrumbs have become crispy on the top. Season with salt and pepper and top with the rest of the Parmesan.

Serve warm as an appetizer for a low maintenance grilling session or a fancy Italian dinner!

Berry and Pecan Summer Salad

7.12.2012

If any benefit that has come from the previous heat wave, it is that it was too hot for me to crave anything but a huge, juicy salad. The thought of greasy french fries and the sluggish afternoon they would lead to in this 100 degree weather makes my stomach twist.

From years of salad experimenting, I’ve discovered the key to a really satisfying salad is as follows:

Greens (spinach, iceberg, kale, etc) + a sweet (usually fruit- fresh or dried) + a savory (nuts or baked tofu) + veggies (everything is better with veggies) + light salad dressing (to bring the flavors out but not over bear it).

I have been playing around with many variations on these combination a whole bunch recently and this Berry Pecan salad is probably my favorite one so far. The light honey vinaigrette brings out all the veggie fresh flavors and the peach/blueberry duo adds beautiful color and just enough sweet to tame the salty feta.

I am not going to put exact measurements for the contents of the salad because that is all up to you and what you enjoy. Feel free to experiment and swap out whatever you have on hand!

PS- Substitute the honey for agave nectar and omit the feta to make it vegan!

Berry and Pecan Summer Salad

Mixed Greens assortment (mine was just from a farmer stand)
Blueberries
Sliced Peaches
Chopped Pecans (bet it would be even better if you roasted them before hand!)
Feta
Bell Pepper
Red Onion (I soaked the slices in water for about 15 to tame the flavor – it works great!)

For the Honey Vinaigrette:

1/4 cup olive oil
3 Tablespoons honey
1 Tablespoon apple cider vinegar
Salt/Pepper

Whisk all together in a small bowl and pour over salad.

Veggie hotdog dressed All American Style + Summer Salad = Mmmmmmm.

June Wrap Up

7.02.2012

Well Mondays are when I usually post about being moody …but let’s be real: I have a TWO day week since my company is giving us Wednesday through Friday off for the 4th of July… so do I really have that much to complain about? I think not.

Instead, since July snuck up on us over the weekend let’s have a June Wrap up instead!

My favorite posts from this past month:

1. I am a picnic fanatic and had soooo much fun enjoying these Southwestern Veggie Sliders with Avocado Mayo while soaking up some fresh air on a lovely dinner picnic with my puppy and boyfriend

2.I am not sure where you live but this 100 degree weather refuses to let up over here in Bloomington, Indiana. Popsicles like these Berry Mango Yogurt Pops are the only things keeping me cool when I attempt to adventure outdoors.

3. Oh! My adventure with this Summer Potato Salad was pure bliss! Potato salad just screams summer and this was a great way to kick off our first grill out of the season!

4. Pizza Pizza Pizza. I cannot escape it no matter how bad I tell myself it is! I’ve come to accept this and have at least turned to making my own pizza so that I know exactly what goes into it. This Savory Breakfast Pizza was part of a two segment post that also included yummy Blueberry Lime Pizza.

In other news, June was ridiculously busy with us moving into our new house (which we are still not completely settled into) and being out of town for almost every weekend.

Also, I managed to learn a lot from my Blogging 2.0 class (which ends this week!) and can’t wait to start applying what I learned to VV.

And onto July! What to expect? Well I am hoping to spend July settling into our new place; this means starting to make lots of new memories at our new home in the form of cocktail parties, movie nights, and creative time in our new studio. I am very excited for things to calm down around here so we can enjoy the simple pleasures of summer (now if only this 100 degree weather would calm down a bit…).

Quinoa Primavera

6.26.2012

As an attempt to cure my pizza hangover (symptoms included but were not limited to lethargy, lack of desire to wear ‘going out’ clothes, food baby, etc), I decided we need a healthy dinner to counteract all the over eating lately.

This recipe was my answer. It’s a rather weird one because it basically replaces pasta with quinoa to create a “healthified” twist an Italian classic. So why quinoa, you ask? Well it’s considered the “superfood” of grains (it is a…seed?) because it is a complete protein (contains all the essential amino acids), has twice as much fiber as other grains, and is low in fat. And, if that doesn’t sell you then maybe it’s light texture and quick prep time will win you over!

Regardless, this was a super easy and delicious recipe that I managed to whip up in about 20 minutes. To make it even healthier (and vegan!) feel free to omit the cheese (but that will compromise the slight creaminess that the cream cheese gives it.)

Also, it made for delicious leftover to bring to work the next day!

Quinoa Primavera

1 1/2 cups uncooked quinoa, rinsed
3 cups vegetable broth
2 ounces of cream cheese
2 Tablespoons fresh basil leaves, chopped
3 garlic cloves, minced
1 cup onion, diced
3 cups zucchini, diced
1 cup orange pepper, diced
1 Tablespoon olive oil
1/4 cup Parmesan

Start by bringing the vegetable broth to a simmer. Cook quinoa for 15 minutes or until the liquid has been absorbed. Remove from heat and stir in the cream cheese and basil. Cover and set aside while you prepare the vegetables.

In a medium skillet, heat a tablespoon of olive oil over medium. Add in the garlic and saute for about a minute. Next, add in the zucchini, onion, and pepper and cook until very softened (I did mine for about 15 minutes but you can judge it on how crispy or softened you like yours!). Season with salt and pepper and add into the quinoa mixture.

Serve warm with some delicious rose sangria and a baguette.

Black Bean and Goat Cheese Quesadilla

6.14.2012

So I wanted to talk to you guys about this ‘Food is the New Rock’ podcast. I’m not sure if you are into podcasts but I’ve come to enjoy listening to them while I workout or am laying in my sun-room. I’ve become super into this specific podcast that mixes food and rock music…they show all the similarities and talk a lot about how the two are connected (and then interview chefs about music and musicians about food). This concept is sooooo fantastic for me because I obviously am super into food (having a foodblog and all) but my day job is working at an indie record label distributor…match made in heaven? I think so. If you’re into this sort of thing, I highly recommend checking it out here.

Ah yes, back to recipes! I’m not really sure where this goat cheese and black bean combination came about but I highly approve. I remember my old (old) roommate use to make a similar (and absolutely delicious) taco when I lived with her a years ago. Then I ran across a recipe with the black bean/goat cheese combo a couple of days back which sparked my memory for these ‘dillas. I had remembered really enjoying them but I think my love affair for goat cheese has grown even stronger in the last 3 years; this means these were even more mouthwatering-awesome them I remember.

Since I’ve been trying to use up what is in my pantry/fridge (moving begins TOMORROW), I tweaked this recipe to what I had on hand. I used the leftover chevre from the Veggie Polenta Lasagna and the kick of spice from the jalapeno was tamed perfectly from the smooth cheese. Can’t wait to make these again with some Beergaritas!

Black Bean and Goat Cheese Quesadilla

Makes 2 ‘dillas

I can (15 ounce) of black beans, drained and rinsed
1 cup frozen corn, thawed
4 ounces of chevre or goat cheese
1/3 cup Gouda cheese, shredded
2 Tablespoons cilantro, chopped
4 large tortillas (or 8 small)
1 jalapeno, diced
salt/pepper
Olive oil, for cooking

Spread half the cheeses on a tortilla. Top with half the beans, corn, jalapeno and cilantro and then place another tortilla on top. Repeat with the rest of the ingredients.

Heat a dollop of olive oil in a medium skillet over medium. Cook the tortillas on each side for about 5 minutes (or until they start to brown).

Serve warm while the cheese is gooey!

Polenta and Veggie Lasagna

6.07.2012

This was one of those recipes that spawned from me standing in front of the pantry going “what can I make for dinner with what I have?”. It’s a rather daunting question and there have been many failed meals that ended in last-minute pizza ordering because of this question. That however, was not the case this time around. Using the basic structure of what you could put in lasagna, I managed to whip up this twist on the famous Italian dish and may never look back.

‘Grits’ was always a bad word for me growing up. I would always have visions of white mush that was pushed out-of-the-way at ‘Crack Barrel’. Polenta, however, was a different story. Polenta meant slices of warm and crusty Italian deliciousness fried up on a skillet by itself or layered out under a pile of cheesy breakfast eggs.

I don’t know exactly how to pin my finger on it but there is something so amazingly satisfying about the comfort of vegetables cooked in olive oil and the savory flavoring of warm polenta. From the very first bite, this recipe pulled at my ‘comfort strings’ and left me craving for leftovers for the rest of the week.

Polenta and Veggie Lasagna

1 cup dried polenta
8 ounces chevre cheese (or goat cheese)
1/8 cup Parmesan
1/8 cup Gouda (optional)
1 Tablespoon olive oil
4 garlic cloves, minced
1 medium onion, diced
1 zucchini, diced
1 yellow pepper, diced
5 celery stalks, diced
2 carrots, diced
1 cup vegetable stock
1- 6 oz. can of tomato paste
handful of fresh basil or oregano, for garnish
salt/pepper, to taste

Preheat oven to 350.

Bring 3 cups of water to a boil and cooked the polenta for five minutes. Once cooked, pour onto a cookie sheet lined with tin foil (to create a “sheet” of polenta). Set aside while you prepare the veggies so that it can harden up (or stick in a 350 degree heated oven for about 10 minutes if you want your polenta a little crispy- this will also help it harden faster!).

In a large skillet (or saucepan), heat one tablespoon of olive oil over medium heat. Add in the onions and cook for about five minutes or until they begin to soften. Add in the garlic and cook for another two minutes.

Next, add in the pepper, zucchini, celery, and carrots. Cook for about 15 minutes or until everything has softened up.

In a small bowl, whisk together the stock and tomato paste until well combined. Add to the cooking veggies and bring to simmer. Simmer for about 10 minutes or until the mixture has become very thick. Season with salt and pepper.

To assemble: Grease the bottom of a 9 by 13 inch pan. Cut the polenta in half and place a sheet of it snuggly in the bottom of the pan. Using half the goat cheese/chevre, spread a layer of it on top of the polenta. Next, layer on half of the veggie mixture. Repeat with another layer of polenta, chevre, and veggies. Finally, top with gouda, parmesan and fresh basil/oregano.

Cook for 25 to 30 minutes or until everything is heated throughout.

Serve warm with garlic bread or by itself! Enjoy while watching an episode of ‘Mad Men’ or listening to your favorite David Bowie album.

PS You should consider following me on Facebook for updates about new posts! I am currently trying to branch out with my social network skills!

Dinner Picnic Part 2: Southwestern Veggie Sliders with Avocado Mayo

6.01.2012

Continuing on with our discussion from Dinner Picnic Part 1, let’s chat about the main course! I don’t know about you guys but for me summer means sangria, grill outs, picnics, and veggie burgers. I love Morningstar’s Black Bean Burgers when I am in a hurry but I find too much processed food to be a big no-no for my diet. This has led me to experimenting loads with veggie burgers and often times ending up with negative outcomes. I mean, I understand what kind of veggie combination I enjoy but getting the correct consistency with a veggie patty is wayyyy harder than you’d think! I’ve made sweet potato burgers which where so mushy that I should have served them as mashed potatoes and I’ve made really damn good chickpea burgers (but I had to have them sit in the fridge overnight to firm up – very time consuming). After many discouraging endeavors, I discovered the perfect ratio between vegetables, beans, and the ingredients that mend everything together (with a bit of help from this recipe).

These sliders are going to be my new go-to burgers when it comes to grilling. Not only is the patty absolutely delicious and stays together firmly, but the avocado mayo is amazing lathered on it them (and on pretty much everything else you happen to be serving!).

Southwestern Veggie Sliders with Avocado Mayo

1 onion, diced
1 15 oz can black beans, drain and thoroughly rinsed
1/2 cup corn
1 carrot, chopped
1/2 bell pepper, chopped
1/2 cup breadcrumbs
1/2 cup cornmeal
1/2 cup salsa OR salsa verde
olive oil, for cooking

12 Hawaiian rolls
pepper jack cheese, sliced

For the avocado mayo:

1 ripe avocado
1/2 cup mayo
2 garlic cloves, minced
salt/pepper
1 Tablespoon lime juice

In a large skillet, heat 2 tablespoons olive oil over medium heat. Add onions and saute for 5 or so minutes or until they start to soften. Add the bell pepper and saute for another two or so minutes.

Remove from heat and add to a large mixing bowl. Add the corn, carrot, black beans, bread crumbs, and cornmeal. Fold in salsa until everything is combined.

Divide the mixture into 12 equal parts and form patties. Heat another 2 Tablespoons of olive over medium heat and cook each side of the patty for about (depending on how hot your skillet gets) 2 minutes on each side.

To make the sauce: mash together the avocado, mayo, garlic, and lime juice. Season with salt and pepper to your liking.

To assemble: Slice each roll in half. Lather the avocado mayo on the bottom with a slice of cheese and then stick the patty on. Feel free to top with tomatoes, lettuce, or whatever else you’d like. Enjoy warm and on a beautiful porch or blanket outside!

PS Or feel free to cook these on the grill outside as well!

Dinner Picnic Part 1: Southwestern Inspired Quinoa Salad

5.30.2012

Well Memorial weekend has come and gone which means summer is officially in full swing. To me, this means fresh produce and delicious salads! I am not a big fan of having just a salad as a meal but I do love them as a side and to compliment my main entrees. I am particularly fond of grain salads (wheat berry, quinoa, polenta, oh my!) so please let me know if I begin to get carried away in the coming months!

On Monday we piled 5 people, a dog, and a grill into my roommate’s tiny civic and off we went to spend the afternoon at the lake. It was 90 and sunny here in Bloomington so the water could have never felt better! I whipped this salad up to go with our grilled goods; what made me think to make this one was that I didn’t want a mayo based salad sitting in the heat all day! So I turned to my flavorful quinoa salad that doesn’t’ need to be lathered in thick dressing to be flavorful. This salad is lime juice based which means a little sun won’t hurt anything!

Also, I made a double recipe so that we would have leftovers for the week. Since I was just not into getting back to routine, I made Wyatt (and Tuko!) have a dinner picnic with me last night in our favorite garden. The main course recipe is coming in a post later this week (stay tuned!) but we had this salad again as a side. Such perfect picnic fare!

Southwestern Inspired Quinoa Salad

adapted from Mom De Cuisine

1 cup quinoa
1 15 oz can of black beans, drained
1 cup corn
1/2 cup onions, chopped
1/2 cup red pepper, chopped
2 jalapeno, chopped (use less if you don’t like spicy)
1/4 cup olive oil
1/3 cup lime juice
1 Tablespoon cumin
1 teaspoon chili powder
salt/pepper
cilantro, for garnish

Cook quinoa according to package directions (if no directions- wash thoroughly with cold water and then boil the quinoa for about 15 minutes or until soft).

Whisk together the olive oil, lime juice, cumin, chili powder, salt, and pepper.

Once the quinoa has cooled completely, combine the quinoa, bell pepper, black beans, corn, jalapeno, and onions in a large mixing bowl. Fold in the whisked dressing.

Let it sit in the fridge for at least an hour before serving so that all the flavors can mend together deliciously. Serve cool and while at a picnic/grill out!

Tofu Thai Lettuce Wraps

5.20.2012

Continuing with my “health kick” this week, I decided to whip up these lettuce wraps for a refreshing and light dinner. I use to live in Nashville, TN and would go to the PF Chang (sorry- I am USUALLY not a chain girl) just to get the tofu lettuce wraps appetizer. This is my version of those and it’s fantastic; stocked full of refreshing veggies and flavorful sauces and then wrapped in a light lettuce leaf. There is something about the kick from the chili powder followed by a cool down from the lettuce that counteracts each other perfectly.

And if eating these because they are delicious and healthy weren’t enough, they are so much fun to assemble and munch down on! It’s like you’ve been given permission to play with your food (for once!). Also, if you are feeling like these won’t fill you up, think about adding some Scallion Wonton Bites as a side.

PS Omit the egg if you’re vegan!

Tofu Thai Lettuce Wraps

1 head of iceberg lettuce
4 garlic cloves, minced
1 inch piece of ginger, grated
1 block of tofu, drained and cut into small “match-like” sticks
1 carrot, cut into small “match-like” sticks
6 small mushrooms, thinly sliced
1 egg
1/2 a head of red cabbage
2 spring onions, sliced
2 cups bean sprouts
2 Tablespoons lime juice
3 Tablespoons soy sauce
3 Tablespoons teriyaki sauce
dash of chili powder
1 Tablespoon olive oil
dry roasted peanuts, for garnish

In a large skillet, heat up the olive oil over medium heat. Add the garlic and ginger and saute for a minute. Next, add in the tofu, carrot, mushrooms, cabbage, and spring onions and saute another minute (if the pan gets try add a little water). Mix in the lime juice, soy sauce, chili powder and Teriyaki sauce.

Push ingredients to the side and crack the egg in the skillet. Stir quickly to break the yoke and then incorporate the egg with the rest of the mix. Once the egg is cooked, remove from heat and add in the bean sprouts.

Assemble by filling a whole piece of lettuce with 2 or 3 tablespoons of mixture and then sprinkle peanuts on top.

It’s probably impossible to tell because of the long hair but this is Wyatt munching down on some lettuce wraps! Mmmmm.

Farmer’s Market Sweet Potato and Asparagus Curry

4.08.2012

Yesterday morning, after much anticipation, I went to the first outdoor Farmer’s Market of the season!! It was even better than expected. In years past the first few market’s were only filled with budding herb plants and strawberry shrubs but with the weather being so warm lately, there was plenty of produce to be had! I got a box of sweet potatoes, a (still living) head of lettuce, and a bunch of asparagus.

Needless to say, I immediately started thinking about how to combine the three. I ended up saving the lettuce for sandwiches this week but found this great curry recipe for the sweet potatoes and asparagus. This made me particularly excited because

I am using my sweet potato and asparagus
I LOOOOOOVE curry
this curry was like no other curry I have ever made before

[Here comes the rant about my love for curry] WOAH, it is kind of ridiculous how much I love curry. It’s so flavorful, vegan, stocked full of all my favorite vegetables, and infinitely versatile. Yesterday was a particularly chilly day compared to what we’ve been having so the idea of warm goodness lathered over some soft rice sounded so satisfying. Summer is no place (sadly) for curry and I was super excited about being able to make this one more time this season. What was especially fantastic about this curry was it used every vegetable I would have avoided when making my usual curry. I associate curry with onions, peppers, potatoes, etc but this one was chocked full of asparagus, sweet potatoes, and even a bit of corn! And the best part is it still turned out fantastic. Gah, okay, I am done ranting about how amazing it is and am going to now tell you how to make it.

Sweet Potato and Asparagus Curry

1 bunch of asparagus, trimmed
2 Tablespoons olive oil, divided
1/2 teaspoon mustard seeds
1 small onion, diced
2 garlic cloves, minced
1 teaspoon of ginger powder
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon cumin
2 teaspoons powdered turmeric
3 bay leaves
2 tomatoes, diced
1 can of corn, drained and rinsed
1 (14 oz) can of coconut milk
2 sweet potatoes, washed and thinly sliced
2 cups cooked rice
fresh cilantro, for garnish

Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Once boiling, throw the asparagus in and immediately turn off he heat. Let it sit in the warm water for a minute and then drain.

On a large baking pan, toss the asparagus with 1 tablespoon of the olive oil. Cook for 8 minutes in the oven. Once cooled, cut into 1 inch pieces.

In a large pot, heat the other tablespoon of olive oil over medium. Add the mustard seeds and cook until they pop (about 3 minutes). Next, add the onions and saute for 5 minutes or until they have softened. Then add in the garlic, spices, and bay leaves and cook for another 2 minutes.

Next, add in the coconut milk + 1 can full of water to the mixture. Add in the tomatoes, corn, and sweet potatoes and bring the sauce to a simmer. Let simmer for about 30 minutes or until the sauce has become thick. Lastly, add in the asparagus and simmer for 1 more minutes.

Serve over rice and garnish with cilantro. Munch down with naan bread or a mango lassi! Enjoyy!

Baked Southwestern Egg Rolls with Cilantro Lime Sauce

4.04.2012

These remind me of “pub grub”; I really don’t like sports…or chains so when I do end up at Chilis or TGI Friday’s (I guess those are bad examples of “Sports” bars but you know what I am talking about), it’s always out of desperation and I am normally so hungry I could eat anything on the menu (and then it usually turns out I cant eat anything on the menu- even the salads are drenched in meat!). Anyways, I always see these as appetizers and skip right over them knowing they are going to be filled with beef. I guess these were a product of my frustration about having to skip over clever (well…relatively clever) food ideas because of my diet restrictions.

They turned out really yummy. Crunchy on the outside with gooey, hot, cheesy insides. I kind of wished I had stuck avocado inside or made some guacamole to go along with them but that’s probably just because I am avocado obsessed. You should feel free to add (like avocado or more jalapeno, if you like it hot) or take out (replace the crumbles with more beans if you don’t have any on hand) whatever you’d like.

Oh! Also, these only make between 6 to 10 (depending on how much you stuff them) so if you’re thinking about making them as an appetizer for lots of guests, I may suggest doubling the recipe. Mmmkay, that is all! Happy Eating!

Baked Southwestern Egg Rolls with Cilantro Lime Sauce

About 10 wonton wrappers
1 Tbsp olive oil
2 cups meatless crumbles (like this or these)
2 green onions, sliced
1/4 cup chopped red bell pepper
1 cup of black beans, rinsed very well
1 1/2 cups corn (canned or frozen)
1 heaping tsp cumin
1 heaping tsp chili powder
dash of cayenne
dash of salt
3/4 cup shredded Monterrey jack cheese

For the dip:

1 cup sour cream
1 tsp cumin
1/2 tsp chili powder
1 tsp lime juice
1/2 cup cilantro, chopped
dash of salt

To make the sauce: stick all the ingredients in a food processor (or blender) and mix for about 2 or 3 minutes or until everything is well combined. Stick in the fridge while preparing the eggrolls to help solidify the flavors.

For the egg rolls: Preheat oven to 400 degrees. First, warm up a tablespoon of oil in a large skillet over medium heat. Add in the frozen crumbles and saute for about 3 minutes. Next, add the corn, jalapeno, black beans,onions, red pepper, and seasoning. Saute for another 3 to 5 minutes or until everything starts to soften. Remove from heat and fold in the cheese.

Take a look at the picture below to help guide you with wrapping! Basically, you are going to take about 2 Tablespoons full of mixture and put it in a long line diagonally across the wonton. Next, fold the corners directly on the left and right and then roll up the wonton from the bottom. I know it sounds complicated in writing but hopefully the picture will help!

Coat the tops with a tiny bit of olive oil. Cook for ten minutes. Enjoy with the chilled sauce and a beergarita!

Corn Fritters with Roasted Red Pepper Feta Sauce

3.27.2012

This weather is confusing my body! It thinks its summer and all it wants are smoothies, fruit, and corn on the cob! This is most disappointing since none of these things are in season yet (well smoothies are always in season) so I am doing my best to improvise.

I made this recipe a couple of summers back when I was staying with my parents. They have this great pool that demands constant pool parties and this was a hit from those summer parties. I know this recipe is impressive because I go through such mass volumes of recipes that I can hardly remember what I made last week let alone years ago! The fact that this recipe still pops in my mind is a sure sign that it’s worth making again!

It turned out just as I remembered; the patties were inviting with their fluffy texture and an intense kick from the cilantro. The sauce is salty from the feta with a great vibrant kick from the red pepper [it also makes loads so I've been using the leftover sauce on veggie sandwiches]. The two really work perfect together so I insist on making them together!

Corn Fritters with Roasted Red Pepper Feta Sauce

Sauce:

1/2 cup crumbled feta
1/4 cup sour cream
2 tbsp water
1 tsp lime juice
1 garlic clove, minced
2 tbsp olive oil
1 tsp dried basil
1 tsp dried oregano
1/2 roasted red pepper, chopped
`salt/pepper

Fritters:

1 cup flour
1/4 teaspoon baking powder
1 tsp salt
1 tsp ground coriander
1 tsp ground cumin
1 egg, lightly beaten
1 tsp lime juice
1/2 cup water
2 cups of corn (canned or frozen)
4 scallion, chopped
1/3 cup chopped fresh cilantro
canola or vegetable oil, for frying

First let’s make the sauce. In a blender, add the feta, sour cream, water, lime juice, and garlic. Puree until smoother. While blender is running, slowly add in the olive oil. Add the basil, oregano, and bell pepper. Puree until smooth and season with salt and pepper. Stick in the fridge until the fritters are ready.

For the fritters: In a large bowl, combine the flour, baking powder, salt, coriander, and cumin. Next, add in the egg, lime juice, and water. Use a spatula to mix until smooth. Finally, fold in the corn, scallions, and cilantro.

Heat a thin layer of oil in a large frying pan over medium heat. Use a heaping tablespoon to determine the size of the patties and cook them for about 3 minutes on each side or until browned (how fast they cook will completely be determined by how hot the oil is so keep an eye on them!).

Serve warm with the yummy yummy sauce!

We enjoyed them on the porch as a perfect evening snack!

Spring Leeks and Zucchini Galette

3.25.2012

I actually made this last weekend but have been putting it off for two reasons: 1. I was a little frustrated because pictures could not convey how beautiful this piece of food was and 2. I don’t even know where to begin with being able to describe just how delicious this thing was.

Honestly, this is a bit more complicated than most of the recipes I blog about but it’s well well well worth the extra effort. The crust is flaky like a crescent roll with the slightest hint of sweet from the sour cream that you would never expect. And then the veggies are roasted until they practically melting in your mouth and to top it all of there is a layer of cheese on both the top and bottom. Looking to impress some guests? Please please please make this Galette!

I suggest making the pastry crust earlier that day so save time when it comes to cooking it. Also, I got the crust recipe from Smitten Kitchen so head over there and prep the crust!

Spring Leeks and Zucchini Galette

1 Tablespoon olive oil
2 Leeks, sliced
2 zucchinis, sliced
2 small red potatoes, thinly sliced
2 garlic cloves, minced
1 cup smoked mozzarella, shredded
3 teaspoons dried thyme
1 ounce blue cheese, crumbled
Drizzle of honey
1 crust from Smitten Kitchen
Salt/Pepper, to taste
1 egg white mixed with 1 Tablespoon water

Preheat oven to 400 degrees.

Heat the Olive oil in a large skillet over medium. Add the garlic, potatoes, zucchini, and leeks and saute for about 3 minutes. Then add in the thyme and salt/pepper and saute for another 2 to 3 minutes.

Spread the cup of smoked mozzerela evenly across the bottom of the crust. Line the vegetables however you’d like within the crust (we did in inward spiral with the zuccini and potatoes and then put the leeks in the middle but feel free to get creative)! Top with chunks of goat cheese and fold the extra crust over (see pictures below!). Brush the egg white mixture along the crust and pop in the oven for about 40 minutes or until the vegtables has softened and the crust is browned.

Drizzle a tiny bit of honey over the goat cheese sections and serve right away! Be careful though because there was three of us and this was gone in about 2 minutes with us wishing we had made 2…or 3 galettes!

Baked Mac n’ Cheese

3.03.2012

I’m going to take a break from posting about our Seattle/Portland trip and post a recipe. This recipe was inspired by our Seattle trip since we picked up some yummy homemade pasta at Pike’s Place last weekend.The large stand we bought it from was totally overwhelming with dozens of flavors of homemade pasta laying out for you to choose from. They had everything ranging from chocolate pasta to southwestern pasta (aka some pieces tasted like corn, some like peppers, etc)- check out all the flavors here. We ended up purchasing the ‘Chive Garlic Sea Shells’ because Wyatt was sold on it the minute the guy said it worked great with homemade macaroni and cheese.

And to be completely honest, the guy was totally right. This bake was beyond perfect on a chilling Friday night. The mounds of gooey cheese paired perfectly with the garlic and chive flavor of the pasta. Not to mention, the crusty top made for a perfect crunch in every bite. It’s so funny because I always forget to make simple things like homemade mac n cheese since I’m always looking to try something new but it’s these comfort foods that always turn out the best. I realize that you can buy Kraft at the grocery store for 1.50 but this recipe is so spectacular that I feel a little guilty even giving it the same name as the boxed version.

Baked Mac N’ Cheese

Adapted from Simply Scratch

8 ounces of noodles (traditionally it would be elbow but we used shells)
1/4 cup onions, chopped
2 garlic cloves, minced
2 Tablespoons butter
2 Tablespoons flour
1 cup cream
1 cup milk
2 Tablespoons cream cheese
2 cups cheddar cheese
1 cup colby jack cheese
1/2 teaspoon dried mustard
salt and pepper
parmesan cheese, to sprinkle on top

First, prepare the pasta according to it’s packaged directions. Preheat oven to 400.

Next, in a large saucepan melt the butter over medium heat. Add in the onions and saute until translucent (about five minutes). Add the garlic and cook for another minute. Then add in the flour and stir for one more minute. Turn heat up to medium-high and add in the cream and milk. Let the mixture come to a simmer and then turn it back down to medium. Add in the cream cheese, cheddar, colby, dried mustard, salt, and pepper. Stir until the cheese has melted and then remove from heat.

Add in the noodles and stir until everything is well combined. Pour into the remekins (I only had 2 little remekins so I also used a little baking dish for the extra) and cook for 20 minutes or until the cheese is bubbly and starting to brown.

Let cool because this baby is hoooooot. And then munch down along with a small salad or french bread.