Organic

Entries Tagged as 'organic'

Mini Strawberry Chocolate Tart with Whipped Goat Cheese & Basil Micro Greens

5.19.2013

Let’s talk about micro greens. Do you eat them? Do you grow them? To be perfectly honest, I had not had much experience with them before this spring. After planting my two gardens, I was still left with tons of seeds until I rememberd an article my Grandma sent me a few months back about using extra seeds to make micro greens. The process is simple and only takes between 7 and 14 days to grow. So while you are sitting around waiting for those tomato plants to produce fruit three months down the road, you could have already harvested six rounds of micro greens!

For this recipe, I used basil micro greens which complimented the strawberries wonderfully. It tasted like summer in every bite. I’ve found the basil micro greens to be the most flavorful so far but the swiss chard is the prettiest. With tiny strips of pink, yellow, and red…it’s hard to resist not topping everything with them. If you are into the idea of making your own micro greens, check out Claire’s post on it here or hop on over to Organic Gardening for their step by step tutorial.

Also, on the topic of new things, I was at the farmer’s market earlier today and my friend mentioned how her boyfriend eats the strawberries with the stems on. I immediately asked if she had told me he wasn’t supposed to do that and she laughed. She then went on to tell me that although it’s not standard, it’s in fact totally okay to eat the stems and that she has no right telling him not to do it. I didn’t believe her. After much research (aka – hopping on my iPhone), I discovered that I was completely wrong. MIND BLOWN. AND…this was a game changer! I loved sliced strawberries but they are so much more beautiful whole. Hence the reason i kept them whole in this recipe…you can totally dig into the ENTIRE strawberry. BUT, if that is too weird for you (it’s okay, I totally understand) then feel free to chop the strawberries into thin slices or chunks.

If you’d like to just make one regular pie size version instead of two miniature, just double the recipe below.

Mini Strawberry Chocolate Tart with Whipped Goat Cheese & Basil Micro Greens

Makes 2 mini tarts (double recipe to make a standard pie size) / Gluten-Free

For the crust:

1 cup almond flour
1/2 teaspoon salt
1 Tablespoon cocoa powder
2 Tablespoons maple syrup
1/4 cup coconut oil, melted

For the filling:

1.5 ounces of goat cheese, at room temperature
2 Tablespoons greek yogurt
1 Tablespoon maple syrup

About 1 1/2 cups strawberries
handful of basil micro greens (or regular basil if you can’t find micro greens)

To make the crust: Whisk together the almond flour and salt. Add in the maple syrup and coconut oil and whisk until a crumbly dough forms. Divide the dough in half and press the dough into two miniature pie pans (or a regular size pie pan if you doubled the recipe). Use a fork and pierce the dough all over. Stick in the fridge for 30 minutes. Preheat oven to 350 and bake for 15 minutes or until it starts to brown. Remove from oven and let cool before adding toppings.

In a blender or food processor, combine the goat cheese, yogurt, and maple syrup. Spread into an even layer on the tart crusts.

Top with strawberries and basil micro greens.

Strawberry Rhubarb with Ginger Crumb Pie [Vegan]

5.12.2013

I had making a pie on the mind all week. I don’t get this urge very often (mostly because making a pie for two is just plain irresponsible) but decided to let myself indulge this time. My original thought was a blueberry basil pie but I was going to be open to whatever the farmer’s market would supply me. The only fruit I ended up finding at the market were strawberries and I knew I had to get them. They were petite and had the irresistible rustic appearance that wild strawberries often times have. This led to an internal struggle though…what other flavor combination would I use with strawberries? There was no basil at the market so that was out. I knew that rhubarb was the right choice (being in season and because strawberry rhubarb makes everything taste like a fruit roll up – in a good way) but I didn’t want to admit it at first. The ground breaking culinary discovery that rhubarb and strawberries were made for each other happened long before VV came around. What would make my pie different from the 100 million other recipes out there?

After racking my brain & running through every spice and herb imaginable in my head, it clicked. Ginger. Ginger had become my BFF over the winter (when I was constantly warding off a cold with Ginger Lemon Tonics). I immidetely imagined a gingerly zing hitting the tongue moments after the strawberry rhubarb kicked in for a second layer of flavorings. And you know what? I was right. I am SO glad I was right. Thank you, ginger. Strawberry Rhubarb pies will never be the same.

Strawberry Rhubarb Pie with Ginger Crumble

Adapted from Vegan Pie in The Sky

For the Crust:

1 1/2 cups all purpose flour
2 Tablespoons sugar
1/2 teaspoons salt
1/2 cup cold vegetable shortening
4 Tablespoons ice water
2 teaspoons apple cider vinegar

For the Filling:

2 1/2 cups rhubarb, cute into 1/2 inch chunks
3 1/2 cups strawberries, cut into 1/2 in chunks (fresh or frozen)
2/3 cup sugar
2 Tablespoons cornstarch
1 Tablespoon lemon juice
1/2 teaspoon salt

For the Crumb Topping:

1 cup all purpose flour
1/3 cup brown sugar
2 Tablespoons white sugar
1/4 teaspoon salt
1/2 teaspoons nutmeg
1 tablespoon fresh grated ginger
1/3 cup Earth Balance (or other vegan butters or regular butter if not wanting to make vegan)

For the crust: Combine the sugar, flour, and salt in a bowl. Using a pastry cutter (or your clean hands) cut in the shortening to the mixture until coarse crumbly dough as formed.

In another small bowl, combine the ice water with the vinegar. Drizzle 1/3 over the water over the flour mixture and stir. Drizzle another 1/3 over the mixture and stir again. Drizzle the rest of the water over the dough and form a soft dough ball. If the mixture hasn’t come together, add another tablespoon of ice water. If it’s too wet, add a tablespoon of flour. Wrap the dough in plastic wrap or parchment paper. Let sit in the fridge for an hour.

For the filling / crumb: Combine all the filling ingredients in a bowl and set aside. For the crumb, combine the flour, sugar, salt, ginger, and nutmeg. Drizzle in the butter with one hand and swish around the mixture with a spatula with your other hand. Mix until large crumbles form.

Preheat oven to 350 degrees.

Roll the dough out on floured parchment paper (this will help you transfer it to your pie to the pan). You’ll want to make a 12″ circle with the dough. Quickly flip the dough into your pie pan and remove parchment paper. Add filling over dough and then spread the crumble evenly over the top.

Cover with aluminum foil and poke a few holes to let steam escape. Bake for 20 minutes and then lower heat down to 350 degrees. Remove foil and let cook for another 30 minutes or until the topping has browned.

Let cool for 20 minutes before serving.

Blueberry Thyme Soda

4.12.2013

I’m obsessed with my Soda Stream. Like more than anyone should ever be with a kitchen appliance. I was on the fence about getting one since it seems like such a unnecessary expense but I’ve never looked back. I use it more than my oven, more than my blender, more than my crock pot, and more than my coffee makers – how is that for an ‘unnecessary expensive’? I’ll even go as far to say that I drink less sugary juice and alcohol because I’d rather have a big glass of carbonated water.

In the end, my need to give up every other drink is both a relief and boring. I’ve spent my whole life being the most indecisive person all of my friends and family know. I’m not sure why picking an ice cream flavor is the end of the world for me – but sometimes it can feel like it. I sometimes wonder if that is why I secretly like being a vegetarian. I only have to scan restaurant menus for the tiny ‘meat-free section’ and can pick between 3 options instead of 30. That’s the relief part.

The boring part is well…exactly how it sounds. I’m not exactly ‘bringing all the boys to the yard’ with my amazing drink selections. And sometimes I feel unprepared when having people over and all I have to offer is water. Making my own ‘soda syrups’ was my answer to this problem. These syrups are not like the ones I make for cocktails (see Rosemary Lemonade or Blueberry Limeade Cocktail) and are more like the subtle flavor you would get from a flavored sparkling water (AKA a La Croix). I sweetened this with honey instead of sugar for a mellow flavor that also make your water look beautiful (without all those ‘natural flavorings’ – whatever those are).

Also, I should note that if you don’t have a soda stream that you can certainly just pick up a liter of sparkling water at the grocery (probably for 50 cents or less) and still give this recipe a go.

Now here’s to hoping spring sticks around along enough for me to whip this up again this weekend for some friends!

Blueberry Thyme Soda

1 pint blueberries, slightly mashed
1 cup water
1 spring thyme
3 teaspoons honey*
1 liter of sparkling water

In a small sauce, combine the mashed blueberries, water, and thyme. Bring to a boil and stir in the honey. Let simmer for about ten minutes. Remove from heat and look come to room temperature (or stick in the fridge overnight for a more intensive flavor).

Strain the blueberry mixture and discard the pulp/thyme sprig. Add the blueberry syrup to sparkling water and garnish with more thyme sprigs.

*Use agave to make vegan

Searchable Saturdays

3.23.2013

Hello Weekend! The sun shining outside is tricking me into thinking it’s warmer than 20 degrees out. Oh spring – where are you??! Ah well. Here are some inspirational links from the week..

1. CRAVING /// I am starting to feel the spring cleaning urge coming on but refuse to do anything until it’s warm enough to open my windows and let the fresh air in. More than cleaning, I am looking forward to ‘freshening’ up the look of our house. I have thoughts of new wall artwork, more more more hanging plants, and new rugs.

2. INSPIRATION /// Most of my food inspiration came from looking at menus last week when we were traveling. It’s wonderful to see what crazy combinations restaurants have come up with. Since I’ve been back from Florida, I’ve been scoping the internet looking up menus from all over the world. This picture is of a place in Seattle called Hot Cakes Molten Chocolate Cakery. There menu is a mouthwatering list of boozy shakes, chocolate cakes, and seasonal items.

3. CREATING /// Even though it’s still super cold here, I am hoping to start planning my seeds indoors this weekend. In addition to my usual herb and vegetable seeds, I am planning to try growing ginger and potatoes from already grown produce. Why not? I’m still rather new to gardening so I plan to do lots of experimenting this time around.

4. LUSTING /// I’ve fallen head over heels for the blog My New Roots. Every recipe sounds so refreshing and delicious, I cannot wait to cook my way through her website!

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!

Homemade Chex Mix // The Perfect Road Trip Snack

3.18.2013

…And we are back. After 6 glorious days of soaking up the sun on Atlantic beaches and sipping on Bloody Marys at the pool. It’s was wonderful and short lived. I was oh so saddened to come back to this 30 degree and rainy weather. Spring, where are you? Last year I was prepping my garden by this time.However, this year I don’t see the snowy slush temperatures breaking anytime soon. Ah well. At least I have my slight [sort of, not really] tan to hold me over for another month.

Anyhow, the trip was great but I am glad to be back to my kitchen. And my usual eating routine. Vacations often time becomes an epic eating marathon. This is fine when you are hiking for 5 hours a day but when you are just sitting around the pool sipping on Bloody Mary’s…this can be a bit of a negative thing. I also find myself eating out of boredom on long car rides. So, if not prepared then I end up gurgling down three bags of cheetos, a milk shake from Sonic, and endless snickers bars. The sugar high is always met at the end with a feeling of regret and stomach aches.

This time around I made sure to pack the car with goodies so I wouldn’t be tempted with processed candy bars and thick spoonfuls of dairy. This chex mix recipe isn’t lacking all together in processed foods but it is much less processed than buying a bag of it the gas station. And it lasts for a good week so you’ll still have it to munch on long after your hummus has warmed and your carrots start to smell funky from the heated car.

Feel free to play around with ingredients you have on hand and any seasonings you are super into. Although, I would suggest staying away from any seasoning that are lacked with MSG because we don’t want you dosing off at the wheel now!

Side note: I also picked up a copy of Vegan Eats World during my travels so expect some fun international dishes in the coming weeks. EVERY recipe looks amazing and I cannot wait to dig into it!

Homemade Chex Mix

3 cups Wheat Chex cereal
3 cups Corn Chex cereal
2 cups pretzels
1 cup bagel chips (I used sesame flavored), broke into bite size pieces
1 cup cheddar cheese crackers
6 Tablespoons butter, melted
2 tablespoons worchestshire sauce
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon hot sauce (I used sriracha sauce)

Preheat oven to 250 degrees. Mix together the chex cereals, cheese crackers, bagel chips, and pretzels. Drizzle the butter and fold in all the seasonings.

Pour the mixture onto a large baking sheet (or two small ones). Let cook for about an hour and stir every 15 minutes. Once done, remove from heat and let cool completely.

Store in an airtight container or munch down immediately.

Basil Blueberry Infused Vodka

3.10.2013

This is less of a recipe and more of a kitchen experiment. It involves letting vodka absorb the flavors for up to a weeks time. And involves sip tasting everyday. And adjusting the ingredients throughout the week. It involves playing with flavor combinations and getting use to what ingredients absorb into the alcohol quicker than others. It involves patients and curiosity. And, of course, a love for cocktail mixing.

The fascination with mixing my own cocktails started last summer with simple syrups. A simple syrup is, as stated in its name, ridiculously simple to “simmer” up. But you know what else I discovered is as simple to make? Rosemary simple syrup. Blueberry simple syrup. Cranberry simple syrup. The options are literally endless.

So after I had mastered the simple syrup, I was ready to move onto more DIY ways to make my own cocktails unique. I tampered with the idea of making my own bitters (after reading articles such as this one and several books from the library) but the ingredients were obscure and I never did get around to ordering the supplies (one day!).

And after many months of my cocktail making desires being dormant, I stumbled upon infused alcohol. I was out at dive bar where our friend was playing a show and noticed a bunch of jars behind the bar filled with fruits, herbs, and flowers. I questioned the bartender who was reluctant to give me too many details (perhaps he thought I was a spy from their competing bar next door) but what I did get out was that they were filled with alcohol and being infused for the next 4 days. In my slightly tipsy state, immediately upon returning home, I questioned google about what could have possibly been going on in those jars and how I could try it out. I came to the conclusion that they were making infused alcohols and couldn’t wait to try it myself.

This is the first of two I’ve tested. I also have a ginger blood orange rum that still needs another day or two (more on that in the coming days – hopefully). I have a delicious cocktail recipe I served with this vodka but you’ll have to wait for that. Can’t give you guys too much in one post!

Make sure to experiment with your own flavor profiles! Try light colored alcohols to absorb the flavors quicker and think of your favorite herb , spices, and fruit combinations. If the first round doesn’t work out, don’t give up. Experimenting is all about playing around and it may take a few times to get to a flavor you are proud of. The infused alcohol will take anywhere from a few days to a week – all herbs and fruits release flavors at different amounts of time so be patient and sample your alcohol often.

Basil Blueberry Infused Vodka

1 pint blueberries, rinsed
handful of basil
1 cup vodka

Transfer 1/2 the blueberries to sealable jar or container. Slightly smash them open so the flavors can be released. Muddle the basil leaves with a mortar and pestle (or use your hands to rip the leaves apart). Place in jar with the blueberries and add vodka. Seal jar and stick in the fridge for up to a week. Check daily and add more blueberries or basil depending on the desired flavor. [I ended up adding the entire pint of blueberries by the time the week was over but didn't add anymore basil].

Strain using a small mesh strainer or coffee filter. Serve in cocktails or by itself.

Song of the day:

Coconut Curried Carrot Soup with Spiced Chickpeas

2.21.2013

This is usually the part of winter where I get fed up. At this point, I am over root vegetables and kale salads and chili and stews. At this point, I’m usually throwing in the towel and ordering take out, frozen pizzas, or milkshakes for dinner. It’s that last leg before spring food hits the produce isle and I can’t help but find it hard to stay inspired after four months of the same thing being in season.

Not this year. This year I was determined to not get bored with dinners. This year, I constnaly have been reminding myself how much I long for minestrone or curry when it’s 90 degrees out. This year I’ve added fun new techniques to my winter routine – like my tagine and slow cooker. I’ve added things into my soups to make them more interesting – like those insanely delicious goat cheese croutons.

And now I’m back with another soup recipes with a fun addition: spiced chickpeas. These chickpeas are…woah. It was hard to save them for dinner because there was so much munching I should have been making the soup. Wash the vegetables, eat a few chickpeas, simmer, eat a few chickpea, season, eat a few chickpeas. You get the idea. So addicting.

I’m pretty excited to start adding these chickpeas to my afternoon snack routine. It will be a nice change from greek yogurt or nuts. I found this great resource of different seasonings for your chickpeas over at MPMKs – cannot wait to try them all!

Coconut Curried Carrot Soup with Spiced Chickpeas

2 Tablespoon olive oil
1 onion, diced
8 medium carrots, diced
3 1/2 cups vegetable broth (I used homemade)
1 15 ounce can of coconut milk
1 Tablespoon curry powder
1 teaspoon ginger powder
Salt / Pepper, to taste

Feta, optional

2 cups cooked chickpeas
1 Tablespoon olive oil
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
dash of salt

To make the chickpeas: Preheat oven to 400 degrees. Combine all the ingredients together and put in a single layer on a baking sheet. Roast for 20 to 30 minutes or until the chickpeas are crispy. Remove from oven and let cool.

To make the soup: Heat olive oil over medium in a large saucepan. Add onions and saute until translucent (about ten minutes). Add the carrots and cook for another five minutes. Pour in the stock, coconut milk, ginger, and curry powder. Cover and cook for about ten minutes (or until the carrots are soft).

Once all the vegetables are soft, remove from heat and puree with an immersion blender. Season with salt, pepper, and maybe a little hot sauce (if you like a kick). Top with feta and chickpeas.

For you…

2.14.2013

I made you this vegetable / animal / flower / toast collage for Valentine’s day. Thanks for hanging around here. I really like that and I really like you.

Cue music:

‘Detox Affair’ Juice

1.28.2013

EVERYONE in my office is sick and it makes me crazy paranoid. I feel like I can’t even go to the bathroom without fearing that I’ll catch the plague. I know it’s not a big deal but being sick really brings me down (as it does most people, I’d assume). And it makes me feel like I “lost” – I know that sounds crazy but I try so hard to take care of myself and my body. It just seems like my body would be telling me ‘Nope. You failed!”. Arg, shut up body and keep absorbing that Emergencee (Vitamin C tablet) I fed you an hour ago!

Anyhow, I know what you are thinking… “A Juicing Recipe, REALLY? How trendy are you?!”. But guess what…I live in the middle of the Midwest and Juice Bars have not taken over yet. Most people don’t even juice around here [yet] so, technically, I am still ahead of you, Midwest!

Also, I’m not here to tell you that juicing will change your life. Or that you should go on a juicing cleanse. Or that you should spend your entire paycheck (which I would probably have to) in order to juice 4 times a day. In fact, I don’t even know if I’m that crazy about juicing yet. I mean there is soooo much fiber that is lost in the process and it seems like a good chunk of the fruit / vegetable is wasted.

Soooo…if I’m so skeptical then why do I do it? Well, for one, I LOVE green smoothies but can’t seem to handle / bring myself to enjoy the heaviness / texture / cold of them in the dead of winter. With juicing, it’s light and packed full of flavor and easy to down in 5 seconds. Plus, I have x10 more energy in the morning if I start with this drink.

This is what I call my ‘detox affair’. I usually whip it up if I wake up feeling a sore throat coming on, drink a little too much the night before, or am having mad anxiety about getting the plague.

Interested in learning more about juicing? I find this post and this post to be particularly helpful.

Wash everything and make sure to use organic produce. Peel the citrus and core the apple. Stick everything through a juicer. Perfect for one big glass or two small ones.

Something to juice to:

Caramelized Banana Scones with Whiskey Chocolate Drizzle

1.22.2013

If you follow VV on facebook then you heard me lusting over scones yesterday. I LOVE LOVE LOVE scones and am always finding new inspiration for flavor combinations. Last time I made those [drool] Dark Chocolate Raspberry Espresso Scones and this time I continued with the chocolate /// fruit theme. We’ve got chunks of sugary and melt-in-your-mouth caramelized banana s topped with boozy dark chocolate drizzle. Think of these as a fantastic mix between your favorite morning banana pancakes (you know that texture – where the bananas start to caramelize on the bottom of the pancake) and that chocolate covered banana that you always crave after watching Arrested Development. Oh.. and then throw a warm and flaky scone into the mix [and maybe some coffee on the side]. BOOM. So amazing.

Caramelized Banana Scones with Whiskey Chocolate Drizzle

basic scone recipe adapted from Smitten Kitchen

2 bananas, peeled and cut into chunks + 1 Tablespoon sugar + 1 Tablespoon butter
1 1/2 cups all purpose flour
1/4 cup sugar + more to sprinkle on top
1 1/2 teaspoons baking soda
1/2 teaspoon salt
6 Tablespoons cold butter, cut into chunks
1/4 cup milk
1 egg

For the drizzle:

2.5 ounces dark chocolate
1/4 cup milk (+ a few more tablespoons to thin it to desired consistency)
1 Tablespoon sugar
2 teaspoons whiskey

Start by caramelizing the bananas: Melt 1 tablespoon butter over medium low in a small skillet. Roll the bananas in the tablespoon of sugar and transfer to skillet. Let the bananas caramelize until they start to brown and break down but remove from heat before they become mushy.

Preheat oven to 375 degrees. In a large mixing bowl, combine the flour, salt, sugar, and baking soda. Use your hands or a pastry knife to incorporate the butter until a coarse dough as formed. Mix in the egg and milk until just incorporated (don’t overmix!). Fold in the bananas and transfer dough to a floured surface. Flatten dough and make an inch thick dough. Cut the dough into 6 pieces (like a pie!) and transfer to a greased baking sheet. Sprinkle with coarse sugar and cook for 30 minutes or until firm.

To make the drizzle: In a double broiler, melt the chocolate, milk, and sugar. Whisk constantly until everything is combined and remove from heat. Let cool to room temperature and whisk in the whiskey. If too thick to drizzle, add a little milk (a teaspoon at a time) until your desired consistency is reached. Drizzle over warm scones.

Track of the day:

DIY Kitchen Article /// New Chickpea Quaterly

12.10.2012

I hope everyone is having a wonderful Monday. I have some exciting news! The preview winter issue of Chickpea Quarterly is finally done and viewable online! I have an extensive article in it on how to stock your kitchen with homemade staples. My article has recipes for how to make homemade almond milk, vanilla extract, and vegetable broth so hop on over to check it out. Oh, and there are some other AMAZING recipes for cookies, winter stews, holiday gifts, and so much more! Plus, the photography is oh so gorgeous and inspiring.

Okay, enough ranting about how much I love Chickpea. But honestly, it’s a beautiful magazine and I love being a part of it. Okay, done (for real this time). I’ll be back tomorrow with a new and delicious recipe for you!

Tuko Turns 1 // Homemade Pumpkin Dog Biscuits

11.20.2012

Woah, time has really flown fast since I posted about Tuko turning 6 months. Since then, we’ve moved into a new house, I graduated from college, and Wyatt started a new full time job. Also, I should mention that Tuko has doubled (if not tripled) in size since then. And he just keeps growing!

For his birthday, we got him a cute little American Apparel sweater and made him some homemade dog biscuits. Spoiled little thing.

These dog biscuits are packed full of pumpkin and peanut butter. Peanut butter is his favorite…in fact he thinks it is exclusively his food. I cannot pull the stuff out of the cabinet without him pawing at me to get a spoonful (again, spoiled little thing).

Homemade Pumpkin Dog Biscuits

adapted slightly from A Beautiful Mess

2 cups all purpose flour
1 cup oats
1/3 cup orangic peanut butter
1/4 cup canned pumpkin
1 cup water

Mix all ingredients together in a bowl until a thick dough forms. Wrap in foil and refrigerate for at least one hour (or overnight).

Preheat oven to 350 degrees and grease a large baking sheet. Once the dough has chilled, roll out onto a floured surface (roll the dough to about a 1/2 inch thick) and use cookie cutters to make desired shape. Transfer cookies to prepared baking sheet and cook for 25 minutes or until the treats are golden on top.

Shower your dog with warm treats and then store the rest in an airtight container for up to a week.

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!

Chai Latte Pancakes + A Giveaway

10.26.2012

Okay, so I have a confession. I don’t really like water…I know that sounds weird and maybe it’s because the water in my town is HEAVILY polluted but it just does not do it for me. Soo…bland. I’ll drink it if it’s boiled and has tea steeped in it..or if it’s gone through the process of being brewed into coffee. Other than that, I stick to sparkling water. The heat wave that struck the Midwest this July really got me addicted to canned seltzer water…and to flavored fizzy water. And here I am, 3 months later in a bit of a rut with my 4 cans of flavored sparkling water a day. Don’t get me wrong, I LOVE my sparkling water but, for a change of pace, I was very excited to try out this new all natural bubbly “soft drink” that Cascal approached me about it.

Cascal All Natural soft drinks are crafted with natural juices (no added sugar except from the juices) and fermented for fuller flavor. At first, I was a little put off by the word ‘soft drink’ because sugary pop comes to mind and I do not usually drink soda. However, this stuff is not the average soda you are used to getting at McDonalds. It reminds me of a mix between my beloved seltzer water and a sparkling juice. The end results are just terrific.

A few of my favorite parts about this soda? Well, they have AWESOME and intriguing flavors. My favorite was the Crisp White which had notes of Pear, Apricot, and Magnolia. Even the one with a chocolate note (Ripe Rough with notes of Chocolate, Rose, and cherry) had a refreshing and not overly sweet flavor to it. And if I have not convinced you already, each can is only 60-80 calories. 60-80 calories for a soda? Ohh yeah!

Anyhow, if you are into trying these out, head to your nearest Whole Foods to pick up your favorite flavor or enter my giveaway for a chance to win a sample pack! The sample pack will have the following five sodas in it:

Crisp White – With notes of pear, apricot and magnolia

Ripe Rouge – With notes of cherry, rose and chocolate

Fresh Tropical – With notes of mango, jasmine and kaffir lime

Bright Citrus – With notes of lemongrass, tangerine and pineapple

Berry Cassis – With notes of black currant, tangerine and lemon

And now for the fine details…

How To Enter:

Leave a comment below telling me your favorite fall soup recipe.

For Extra entries:

Like Cacal or Vegetarian Ventures on Facebook and leave a comment below saying you did

follow Cascal (@CheersCascal) or Vegetarian Ventures (@shellywester) on Twitter and leave a comment below saying you did!
***Make sure to include your email in the comment below so I know how to get a hold of you! This giveaway will be closed on Friday, November 2nd at 10 PM Eastern time and is (sorry!) open to US residents only.***

This is now closed!

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Oh, also, shifting topics…I have a recipe for you! Here is a recipe for some vegan chai latte pancakes that I created using a combination of Isa Chandra’s Chai Latte Cupcakes and Perfect Pancakes recipes!

Perfect way to brighten up your morning on these gloomy fall days!

Chai Latte Pancakes

1 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 Tablespoons canola/vegetable/coconut oil
1 cup almond milk
2 black tea bag or 2 teaspoons loose leaf tea
2 Tablespoons maple syrup
dash of vanilla extract

In a small saucepan, heat the milk until just boiling. Remove from heat, add in tea bags, and cover. Let steap for 10 minutes.

In a large mixing bowl, combine the flour, baking powder, salt, cinnamon, cardamom, ginger, and cloves. Make a well in the center of the dried ingredients and add the oil, almond milk, maple syrup, and vanilla extract. Fold the dry ingredients into the wet until everything is well combined.

Heat a large skillet over medium and pour about 1/4 cup of batter onto the skillet (you should be able to make 2-3 at a time depending on the skillet size). Repeat with the rest of the batter.

Serve warm with cocoa powder and syrup.

Homemade Vegetable Stock

10.10.2012

So I should start by letting you know that I’m a produce addict. Between our weekly CSA box, Farmer’s market, and local co-op, we probably spend more money monthly on organic vegetables than we do on all our utility bills combined. This means that we end up with a garbage full of scraps almost every week. The “right” thing to do would be to start composting but for many [including us] this does not seem like an option. For 1, we rent so the idea of starting a compost for 9 months and then leaving the remains for the next tenant to deal with is just rude (could you imagine having to deal with a compost pile if you didn’t know what you were doing?). And secondly, we don’t have a proper place for it. Our backyard is fenced in but that is Tuko//Taco//Teekee territory and even if we got a bin for it, our little puppy is a nosy creature and would find ways to munch down on composting parts (which would not be the healthiest for the little guy).

Anyhow, I feel bad about not being able to compost. The amount of scraps we create is discouraging and I do believe that there is a lot of nutrition tossed away with those onion ends, zucchini peels, and herbs that have sat out for just too long. Luckily, I discovered that you can use those scraps to ma

ke vegetable broth. It’s quite simple: you just throw your scraps into a zip lock bag in the freezer and whip up some broth when it’s full. This is a truly great time to do this with soup season approaching!

A few reasons why we think you should make your own broth:

1. It’s a way to use up all those vegetable scraps and not waste those ‘on-the-verge’ of spoiling vegetables (just throw them in the freezer when they are too far gone to eat raw but not yet moldy)

2. You know exactly what is in your broth and don’t have to worry about preservatives or other chemicals sneaking into your food

3. It makes using vegetable broth so easy! You don’t have to worry about using up only half a can of because you have a stock pile in the freezer that allows you to only take out what you need

4. The broth will stay good in the freezer for several months (I’ve read different things about the exactly length of time but I’ve heard anywhere between 3 and 5 months. If you are unsure if it’s still good, use your nose! It’s the best judge)

Well, there ya go. Are you convinced yet? I mean, come on! I know you are planning to make loads of soup in the next couple of months…why not have fresh vegetable stock easily accessible for you? I’ve done a lot of research on what you can/can’t freeze and everyone seems to have a different opinion so here is a general list that I use (feel free to just google it if there is a specific vegetable that you aren’t sure about):

Onion//leeks//scallions (red will dye your broth a bit pink which I don’t mind but if you do then just omit)
Peppers
eggplant
root vegetables (beets will also dye the broth purple – again, omit if you aren’t into that)
mushrooms
herbs (basil, sage, rosemary, cilantro, etc) – this includes the stems!
garlic
broccoli
asparagus
fennel
celery

Got it? Easy. Now just start a small stash in your freezer and make some broth when you’ve accumulated around 4 cups. It literally takes the same amount of time it would take to boil some dried beans (you DO make your chickpeas//black beans from dried, don’t you? Maybe I should do a post on that topic as well soon). I usually prep my food for the week every Sunday afternoon and made the broth along side cooking some black beans. So easy and only takes about an hour.

PS- I should note that you don’t need to use frozen vegetables by any means! If you just want to make some broth (not out of leftover scraps), just pick up 4 cups worth of organic produce at your local co-op and follow the same directions below.

Homemade Vegetable Broth

4-5 cups of vegetable scraps (see list above), chopped
Flavoring (bay leaf, a few peppercorns, herbs, etc), optional
garlic clove, optional
Tomato chunks or 1 Tablespoon tomato paste, optional

Place all ingredients in a large pot and cover with cold water (just enough so all the veggies are covered). Bring water to a boil and let simmer for an hour (don’t let it simmer for much more or it starts to lose flavor.

Strain the vegetable mixture and discard the scraps. Let cool completely and either use right away or freeze/refrigerate in quantities that will suit you best (I froze them in ice trays and just made note that 6 broth cubes = half a cup).

Store in fridge for up to 5 days and in freezer for up to 3 months.

Use in all your favorite soups, stews, curries, and risotto including Curried Butternut Squash Soup, Fall Curry, and French Onion Soup.

Searchable Saturdays

10.06.2012

Tuko//Teekee//Taco and I waiting outside while Wyatt picked out a movie earlier this week. (ps- follow me on instagram: shellywest)

And here are a few things that inspired VV from around the web this week:

1. Made these tofu tacos for dinner the other night and they were FANTASTIC! The tofu was so flavorful and the avocado cream was smooth and filling!

2. This cute DIY on how to color dip your utensils is so adorable and simple! New weekend project? I think so!

3. This weekend we are sitting a cat who has more more instagram followers than Wyatt and I combined (x2). Totally weird.

4. Katrina did a store profile on a The General Store in San Fransisco and I want EVERYTHING in it. I LOVE the simplicity of the geometric wood blocks. How cool is that? And the abstract fruit and veggie posters? Yes, please!

5. One of my favorite recipe books ‘Homemade’ now has a sequel called ‘Homemade Winter’ which I CANNOT wait to get my hands on. I made these Gingerbread Muffins with Cream Cheese Frosting from it last year and they were absolutely irresistible!

6. Not that I’ve started my Christmas list already but… I kind of have. I am dying to get my hands on this new iphone case and this jacket. Ah yeah, I’ve got the fall clothing bug.

7. And lastly, why is everything Joy the Baker makes so freaking irresistible? I’m not even that big of a donut fan…

September Highlights

10.01.2012

Heyyyaaa. Happy…Monday? And October…WOAH. weird. It seems like it was just yesterday that it was my birthday (September 4th). This month flew by but lots and lots of yummy things were made in the process.

Let’s take a look at a few of our favorites:

1. At the beginning of September my CSA box was OVERFLOWING with zucchini. This meant we we made a new zucchini bread recipe almost daily. These dark chocolate zucchini muffins were probably my all time favorite (who doesnt like eating chocolate for breakfast?!). But I was also pretty impressed with the Savory Feta Zucchini muffins….

2. Everything is better with avocado! We learned that this summer when people start throwing avocados in things from baked sweets to smoothies. This dip is no different and makes everything you might stick in it irresistible. Oh, and the homemade potato chips aren’t so bad either!

3. Mmmm…some of the last bits of summer in a bowl. I still firmly stand by the belief that the best kind of recipes are simple so that the delicious flavors of the ingredients can shine through. And this dish is a perfect example of that. Ripe tomatoes and crusty bread help to bring out all the flavors of summer in this Panzanella.

4. And finally, the last week of September I let myself give into fall and whipped up everything cinnamon, apple, and pumpkin flavored. Although the pumpkin cinnamon rolls and apple crisp were freaking amazing dishes, the pumpkin granola was my favorite because it was sooooo simple and I was able to enjoy it for days after.

Oh and the biggest excitement this month was seeing my article about the Midwest Vegan Food Scene in Chickpea magazine! I have been such a huge admirer of Chickpea magazine for so long that it was really great to be a contributor this time around!!

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And now let’s take a look at October!

October is going to be an exciting and busy month. Wyatt and I will be heading to Denver at the end of the month to visit my brother and a few relatives, my blog make-over will [hopefully] be finishing up, and I have loads of recipes in store that consists of lots of root vegetables and fall squash!

Oh and how about a fall goal list? We posted one on the fridge a few weeks ago and I am happy to say we already have crossed a few things off the list. Here is what it looks like:

~~1. Go apple picking~~

~~2. Have horror movie nights~~

3. Finish my blog make-over

4. make homemade cheese (gonna happen this season!)

5. Go on a fall camping trip

6. Enjoy a bonfire

7. Make pumpkin flavored donuts and dog treats

Pumpkin Granola

9.26.2012

And so we continue our fall theme with another pumpkin recipe! And weirdly enough…another breakfast recipe! [ Not that you can't also eat granola for a dessert or as a snack or just because it taste good ]. Although we all wish that we could eat cinnamon rolls for breakfast everyday, it’s probably not the healthiest choice imaginable. I would probably find it hard to get up and do yoga every morning if I had just downed 3 cinnamon rolls for the third time that week. Anyhow, what I am getting at is today’s post is about a more of a….sustainable breakfast choice. Think of cinnamon rolls as your weekend breakfast and this granola can be your simple and quick weekday indulgence. Throw some Greek yogurt // almond milk // soy yogurt in a to-go cup and top it with this granola + maybe some honey // agave or sliced apples as you run out of the door [ oh, and don't forget to bring a spoon! ].

So, on that note, I have a confession. I LOVE parfaits and went through a big phase where I would whip them up for dessert [ as an attempt to avoid getting the 'I should make brownies because I'm craving sweet' thought that often follows dinner ]. However, I always bought granola from the store and this is my first attempt ever at making it myself. Damn, I am kicking myself now! Reasons why this should have been on my radar years ago:

1. It’s stupidly cheap to make your own! For 5 cups of organic rolled oats, it cost me 2.19 to get from my bulk section. Yeah! Do you have any idea how much 5 cups of oats it!? It’s a lot. Goodbye $4.69 box of organic Cascade Farm’s granola! You will never fool me again.

2. It’s SO SO SO easy to make. I throw all the ingredients together in 5 minutes and then did my entire morning yoga routine while they cooked. This meant…I had to wake up maybe 10 minutes earlier than I usually do. And then you have enough granola to last for twice as long as those skimpy pre-packaged boxes of cereal do.

3. You know exactly what is going into your granola. None of that hidden corn syrup or extra dose of sugar that you always pretended was not in there. And it also gives you total control! Don’t like your granola sweet? Cut back on brown sugar! Don’t like dried cranberries? Swap out for dried cherries! So easy!
Anyhow, I hope that I’ve inspired you and that this recipe gives you that extra push to try out making your own granola!

Pumpkin Granola

Adapted from Two Peas & A Pod

5 cups rolled oats
1 Tablespoon pumpkin pie spice
1 Teaspoon cinnamon
1/2 teaspoon salt
3/4 cup brown sugar
1/2 cup pumpkin puree
1/4 cup apple sauce
1/4 cup honey (or agave to make vegan)
dash of vanilla extract
1/2 cup dried cherries

Preheat oven to 325 degrees and line a baking sheet with parchment paper.

In a large mixing bowl, combine the oats, pumpkin pie spice, cinnamon, salt, brown sugar, pumpkin puree, apple sauce, honey, and vanilla. Spread evenly onto prepared baking sheet and stick in the oven.

Cook for 40 minutes (stir the oats around halfway through cooking time). Remove from oven and let cool slightly. Fold in dried cherries.

Let cool completely (this will help crisp it up!) and then sprinkle over yogurt//milk//whatever you are feeling.

Store in an airtight container.

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!

Baba Ganoush

8.28.2012

As I mentioned in my last post, this weekend was a busy one for me because of several scheduled work functions. I bring this up because I was assigned in charge of purchasing “snacks” for our boat trip on Saturday. Snacks? On a pontoon boat? My first thought was….but there’s no fridge! Where will I put all the hummus and carrots? When I mentioned this to my co-worker she laughed and said ‘I think by snacks he meant Doritos and Oreos’. Oh, duh! I don’t really buy potato chips or pre-made cookies so my first thought was what I eat as snacks…not 80% of the American population. We ended up compromising on Newman O’s (those things are pretty tasty!) and baked goldfish crackers.

The whole point of that anti-climatic story is that hummus is my everyday snack. I absolutely love hummus…. hummus for my carrots, hummus for my celery, hummus for my pita…you get the point. What I am trying to say (and I’ll stop beating around the bush) is that making Baba Ganoush was a no-brainer when I realized that I have an entire vegetable drawer in my fridge filled with eggplants (thank you, CSA box). We’ve been making homemade hummus for years now so I’m not sure why it took months of receiving dozens of eggplants in my CSA box for this to click. Perhaps I had to see the recipe in front of me (at which point I realized it is literally EXACTLY the same as making hummus minus the chickpeas and plus the eggplants).

And so, it happened. Move over hummus and helloooo Baba Ganoush. We ate this entire serving the night I made it and have already made several more batches this week (which has caused me to only have HALF a drawer full of eggplant now!). This stuff is addictive…it’s even smoother (dare I say velvetier) than my homemade hummus. Lather this on some warm pita bread or take it to work with some chopped carrots for an afternoon snack. You may never daydream about hummus again (if that is something you even do)…

Baba Ganoush

3 medium eggplants
1/2 cup tahini sauce
Juice from 1 lemon
1 teaspoon salt
4 garlic cloves, minced (use less if you like it less garlicky)
1 teaspoon cumin
1 Tablespoon olive oil
1/4 cup cilantro

Preheat oven to 375 degrees and poke the eggplants all over with a fork. Place eggplants on a baking sheet and roast for 30 minutes or until very soft (should be able to pierce a knife through them).

Let cool enough until able to handle. Slice and scoop out the insides of the eggplant into a blender or food proceesor. Add the rest of the ingredients and blend until smooth. Taste and adjust to your liking (perhaps more lime juice or salt).

Garnish with cilantro and olive oil. Enjoy with warm pita and serve at your next Twin Peaks screening.

Sparkling Rosemary Lemonade

8.09.2012

After making the blueberry simple syrup for The Blueberry Limeade Cocktail, I am obsessed! Simple syrups are soooo easy to make and they bring a whole new level to cocktail making. There is just something so elegant and old-fashioned about making your drink out of homemade syrup.

We have been having these ‘ladies nights’ at work once a month that have been super fun. Although social events are pretty common at my workplace because we all go out to shows/concerts when one of our artists are in town, it’s not really the best environment (loud music, lots of drinking, dark lighting) to really get to know each other. We have four departments so you don’t really think about how many ladies there are working here until you put us all in a room together.

The first two ‘Ladies Nights’ consisted of getting cocktails after work. Don’t get me wrong…cocktails are awesome but getting sloppy with my co-works at 7 pm was a bit awkward at first. However, we had a third outing this week and mixed it up by having a vegan potluck in the park (it wasn’t specifically vegan but there are several girls who are vegan so i didn’t want to be that jerk that didn’t consider other people’s dietary needs). Anyhow, I had remembered Tracy from Shutterbug talking about her Rosemary Lemonade on an old Homefries podcast. Perfect! I had to tweak her recipe a bit to make it vegan but it turned out mighty fine (if I do say so myself).

Oh! and with the leftover lemonade, I added some gin and made a perfectly refreshing cocktails. Just sayin’ – it was delicious and definitely took the edge off! Bring a whole new meaning to a flavored gin and tonic!

PS In my recipe below, I suggest that once the syrup is cool that you let it sit overnight in the fridge to bring out the rosemary flavor. However, if you are short on time then you can skip that part for a more subtle rosemary flavor.

Sparkling Rosemary Lemonade

Rosemary simple syrup:

2 1/2 cups sugar
2 cups water
4 sprigs of rosemary

For the lemonade:

10 lemons, juiced (+2 sliced for garnish)
2 liter bottle of sparkling seltzer water
1/4 cup agave nectar (or more to taste- I just left my bottle out so individual people could sweeten their servings to their likings)
Rosemary, for garnish

To make the syrup: Bring the water, sugar, and rosemary to a boil in a small saucer. Simmer for 5 to 7 minutes. Remove from heat, cover, and let cool. Once cooled, place in a sealed container and refrigerate overnight.

To make the lemonade: Juice the lemons whatever method you would like and cut the garnish lemons into thin slices. In a large pitcher, stick the fresh lemon slices, rosemary garnish, lemon juice, seltzer water, and agave. Adjust flavoring to your likening by adding more agave.

Serve chilled over ice or with a shot of gin!

Summer Squash Gratin

7.19.2012

Here is a spectacular example of why the weekly CSA box is perfect for me. I never buy yellow squash- I am a total zucchini nut and don’t usually stray. However, we received five summer squashes in our box last week so I was forced to whip up a yummy recipe with them. And let me tell you, this was such a surprising and wonderful dish! Mmmm. (Although, let’s be honest- when is anything lathered in cheese and buttery crackers bad?)

You can easily enjoy this as a filling main or have it as a side to a bbq. It’s also super versatile so feel free to subsitute any kind of cheese you would like!

Not much other news here- it’s my Ma’s bday (so glad I remembered…unlike for my brother’s birthday last week…) but I won’t be spending it with her (4 hour difference is just enough to keep us from getting together on a regular basis). But they will be coming down to see our new house next weekend which I am oh so excited about!

Summer Squash Gratin

4 medium yellow squash, thinly sliced
1 small onion, thinly sliced
1 Tablespoon olive oil
1 Tablespoon butter
1/2 cup Parmesan, grated
1 cup cheddar cheese, shredded
1/2 cup sour cream
1 sleeve of ritz crackers, crushed
salt/pepper, to taste

Preheat oven to 350 degrees.

In a large skillet, heat the olive oil and butter over medium. Add the squash and onions and saute until soft (about 10 minutes or so).

Remove from heat and stir in the cheeses and sour cream. Season with salt and pepper.

Transfer to a casserole dish (I used a 2 gallon dish) and top with crushed crackers.

Bake for 25 minutes or until the top is browned.

Serve warm as a side to your grilled goods or as a filling main dish.

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!

Tuko Loves the Internet (and the Internet Loves Him)

6.20.2012

There are a few things I wanted to talk about today so I will be forgoing a recipe for this post (Sorry everyone who was excited about Breakfast Pizza Part 2 – will have to wait until tomorrow!).

Anyhow, I wanted to point out that Tuko is getting some love on Best Bully Stick s today! It’s an all natural dog biscuit company so hop on over to check it out adorable pictures of Tuko and healthy treats for your puppies!

Also, while we are on the topic of fun links, I learned so much this morning while breezing through my blog roll that I had to share a few a few things with you!

1. Have you seen the updated Dirty Dozen and Clean 15 for what to buy organic vs what to buy conventional? I find it super useful because, although I would love to, I just can not afford to buy organic everything so this is a great guide for deciding what is worth spending a little extra cash on.

2. Joy The Baker did a super informative post yesterday on why we use unsalted butter for baking.

3. A great tip from the kitchn on using onions in salads:

Soaking onions in ice water for 10 or 15 minutes mellows out the flavor to take that sharp edge, and accompanying aftertaste, out of the picture. It’s a trick restaurants use, and you can achieve the same results, too.

Hope everyone is having a great Wednesday and see you tomorrow for part 2 of Breakfast Pizzas!