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Entries Tagged as 'salt'

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.

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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.

Macaroni Salad

4.10.2013

For me, the biggest parts about giving up certain foods is the association. I doubt any [sane] person would pass up a piece of their favorite chocolate cake. Why? Because that slice taste more than just delicious. It triggers a reminder of the gitty feeling they used to get when they woke up on their birthday as a child. It triggers that memory of friend and family standing around while they opened presents. It triggers the smell of their grandma after giving her a big hug goodbye. It’s so much more than about the endorphins that our bodies create from the chocolate. It’s about the associations.

That is why I could never give up macaroni salad. It is what we always ate at grill outs when I was a child. There was something about the unique tang from the mayonnaise that has always stuck with me. For me, it triggers those memories of being around friends and family. And catching fireflies in my jar at dusk. The smell of the grill and of the sunset. It’s a calming feeling that comes over me when I take a bite and its a feeling I don’t want to forget.

Perhaps for me, the reason the association is so strong is because I don’t “cook” with mayonnaise very often. Or eat it in my daily diet at all. That is to say, when I do taste it then it brings me back to those summer days.

I was tempted to call this ‘healthified’ macaroni salad but I decided that would be misleading. It would still be healthier to munch down on some slices of fresh fruit. Or some grilled veggies and hummus. Or a big spinach salad with sliced almonds. But it is slightly healthier than the one you are going to pick up from the deli. I didn’t want to alter this recipe too much or remove the mayonnaise (probably the unhealthiest part) because I wanted it to taste exactly like I remember it. With that being said, I did only make HALF the amount of dressing most recipes called for and the pasta still absorbed the flavor just as well. And I added a few extra veggies for good measure. But other than that, this recipe is going to taste exactly like it did back when your father would pick it up from the deli.

Don’t worry – there will be lots of ‘new’ and seasonal salads to come in the summer months here on VV but I had to get this traditional one out of my system. Go on, why don’t you whip this up and feed your inner child as well?

Do you have any associations with food that you could never let go off?

Macaroni Salad

adapted from Old Time Cooking Recipes

2 cups uncooked elbow macaroni (I used whole wheat and couldn’t tell)
1 small onion, chopped (tip: let the chopped onion sit in water for 10 minutes to take the bite out of it)
4 celery stalks, chopped
3 hard boiled eggs, chopped
1 red bell pepper, chopped
2 carrots, chopped
1 tablespoons pickle relish
1 cup mayonaisse (I like the Mayo made with Olive Oil but use whatever you have on hand)
1 teaspoons white vinegar
1/4 cup sugar (keep the sugar out in case you want to add more at the end if you like it a little sweeter)
1 1/2 tablespoons yellow mustard
dash of salt
1/2 teaspoon celery seeds

Cook macaroni according to package directions.

To make the hard boiled eggs: Place the eggs in a small saucepan, cover with water, and bring to a boil. Once boiling, let simmer for one minutes and then remove from heat. Cover and let sit in the warm water for 12 minutes.

Combine the macaroni, onion, celery, eggs, bell pepper, and carrots in a large serving bowl. In another bowl, make the dressing by combining the relish, mayo, vinegar, sugar, mustard, salt, and celery seeds. Fold the dressing into pasta/veggie mixture. Stick in the fridge for at least an hour before serving.

Once chilled, check for flavor. Adjust flavor by adding more salt, sugar, or pepper.

Serve at your next grill out or bring to a friends house (this serves 4+).

Butterfinger Bites

2.15.2013

I know, I know. Yesterday was Valentine’s Day and how could you possible want more chocolate in your life? Well, I meant to post this ON Valentine’s Day but thing got busy (I’m sure you can relate). These little bites were my V-day gift to Wyatt. We play this little devilish game – we both WANT to eat fresh and organic but have our vices. Mine are those little booty puff popcorn things…do you know what I’m talking about? They have the texture of Styrofoam but are REALLY addicting regardless. Wyatt’s vice? Butterfingers. And like clockwork, every time I polish off a bag of those puffs within 20 minutes, I get that disapproving look from Wyatt. And every time we take a walk to the gas station and he picks up a butterfinger, I have to give my ‘you are going to get THAT?’ comment.

In turn, I just couldn’t bring myself to buy him a butterfinger for V-day. I could just imagine that ‘oh..you got me THIS’ comment when I handed it to him. So I made a Plan B – make my own. I have never really made candy before…mostly because I’m scared of the whole baking with corn syrup. But, after much research, I’ve come to the conclusion that corn syrup is NOT the same thing as high-fructose corn syrup that you find in packaged candy bars and that I will not be turning to the dark side if a put a small amount into a treat.

These little bites turned out wonderful. I mix between a Butterfinger and a Reese’s cup…how could it be bad? You will need a candy thermometer for this because it’s super essential that you get the sugar heated high enough so that it hardens but not so much that it burns. Makes sense? Cool. Let’s get candy-making!

Butterfinger Bites

adapted from Not Without Salt

1 cup peanut butter
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup sugar
1/3 cup light corn syrup
1/2 cup water

1 18 ounce bag of chocolate chips
2 Tablespoons milk

Grease a 9×6 pan (I used my bread pan) and set aside.

In a small saucepan, add the sugar, corn syrup, and water. Turn onto medium-high heat and let cook until the temperature reaches 290 degrees.

While that temperature is rising, place the peanut butter, vanilla, and salt in a double boiler. Let water simmer under the bowl while the peanut butter creates a creamy, smooth paste.

Remove the sugar mixture from heat AS SOON as it reached 290 and stir in the peanut butter mixture. Pour into prepared pan and let chill in the fridge for 30 minutes.

Remove from fridge and cut into bit side pieces. Heat the chocolate and milk in a double boiler until melted and combined. Dip the butterfinger bites into the chocolate and coat all sides. Transfer to wax paper and repeat with the rest of the bites.

Let cool in the fridge for another 30 minutes. Enjoy cold or let them come to room temperature.

Quinoa Nuggets

1.30.2013

I don’t handle cold weather well. Period. If it’s below 50 degrees then I don’t want to go outside. I just don’t. And the idea of taking off my slippers // long underwear? Oh no. No way am I having any part in that. So, needless to say, the winter encourages a lot of ‘vegging out’ time. And by ‘vegging out’ I don’t mean consuming my weight in healthy dark greens and carrot sticks (I wish). I mean sitting on the couch for more hours than I am going to admit and snacking on anything within reach.

My solution to not gaining [too much] extra weight in these dark months? I don’t buy potato chips. Or mozzeralla sticks. Or anything that was once fried and then frozen / packaged (for that matter). If I want a snack then it means I am going to have to get off my butt and make something. The usual options are fresh popped popcorn or hummus. But sometimes I feel inspired and get really creative with my snacks. This was one of those instances. And guess what? It was totally worth the extra work.

These little nuggets are crispy, easy, delicious, and super filling. Feel free to play around with the filling and experiment with what you have in your fridge. I dipped them in my honey bourbon barbecue sauce but I bet some homemade ketchup or aioli would be fantastic as well.

quinoanuggets

Quinoa Nuggets

1 1/2 cups of dried quinoa, rinsed thoroughly
3 cups water
1 cup shredded carrot
3 garlic cloves, minced
3 green onions, chopped
2 Tablespoons fresh sage, minced (any herb will do)
2 large eggs
1/2 cup crumbled feta
2 Tablespoons flour
Salt/Pepper

Bring 3 cups of water to a boil. Add quinoa, cover, and let simmer for 15 minutes. Remove from heat and let sit for five minutes. Fluff with a fork and set aside.

Preheat oven to 350 degrees and grease two cooking sheets. In a large, beat the eggs. Add in the remaining ingredients (including the quinoa) and mix until incorporated. Scoop a tablespoon of the mixture onto cookie sheets and repeat with the rest of the batter.

Cook for 15 to 20 minutes or until the edges are golden brown. Serve with some yummy sauce!

Sweet Potato Biscuits with Peppered Sage Gravy

1.24.2013

Biscuits and Gravy are a pretty re-occurring theme here on VV (see here. And here. And here). It’s not my fault… It’s my boyfriend’s favorite food to ever exist. And it’s pretty much the only way I can get him to help me in the kitchen. He LOVES making the gravy (probably because it means that I won’t get the chance to change it up). However, that gives me authority over the biscuits and an opportunity to experiment on that end.

Each time I choose a different biscuit recipe, I make a goal…last time I was determined to make sky high biscuits that rise for days. This time? I was feeling biscuits that were big (always an essential for biscuits) and moist. Flaky can sometimes lead to dry and I was determined to have none of that. I had recently read that cooking with potatoes help to keep bread moist… and needed to find out for myself. The verdict? OOOOH YEAHHH! Sky high, flaky, and moist?! Absolute heaven!

Oh, and as for the gravy…my boyfriend knows what he likes and refuses to do anything else besides this sage recipe. I’ve posted it on the blog several times (here and here) but he still claims its a hassle to find so I’m going to post it again. It is pretty delicious…and it’s ridiculously easy. Even your kitchen-illiterate boyfriend will be able to handle it.

PS: If you aren’t into sage then you could try out this mushroom or chickpea gravy!

Sweet Potato Biscuits and Peppered Sage Gravy

For the Sweet Potato Biscuits:

1 small sweet potato, cut into small chunks (the smaller they are the faster they will cook)
2 1/4 cups all purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1 teaspoon sugar
8 tablespoons butter, chilled and cut into cubes
1/2 cup buttermilk (I made my own)

For the Peppered Sage Gravy:

1/4 cup flour
3 Tablespoons nutritional yeast
2 cups almond milk (or regular)
4 fresh sage leaves, finely chopped
1 teaspoon salt
1 teaspoon pepper
1 Tablespoon butter

Bring a large pot of salted water to a boil. Add in the sweet potatoes and cook until you can pierce a fork into them (the amount of time will completely depend on how small you diced the potato…mine took about 15 minutes). Drain and use a fork to mash. Measure out 1/2 cup and reserve the rest for another use.

Preheat oven to 400 degrees. In a large mixing bowl, combine the flour, salt, and sugar. Use your hands or a pastry knife to cut the butter into the dough until a coarse meal has formed. Fold in the mashed sweet potatoes and buttermilk (the dough will be very sticky – that is okay).

Transfer dough to a floured surface and knead for about five minutes. Continue to add a little more flour if the dough is sticking. Use a round cookie cutter to cut out the biscuits. Transfer to a greased cast iron skillet or pan (make sure the biscuits are close together so they will rise). Bake for 15 minutes or until the biscuits are browned on top. Serve warm.

To make the gravy: Whisk the flour, nutritional yeast, and milk together in a large skillet. Whisk until a smooth consistency and then add in all the spices. Place the skillet over medium heat and bring to a simmer. Next, add in the butter and reduce to medium low. Whisk often until the gravy has reached your desired thickness. Remove from heat and season to taste.

Track of the day:

Cilantro Couscous Salad with Roasted Carrots & Chickpeas

1.23.2013

I have had a seriously absurd addiction to couscous lately. Ever since I received that tagine for Christmas, I’ve been throwing everything over the stuff. My go to for dinner is often times roasting whatever veggies / beans / tofu I have on hand with garlic then throwing it over some type of starch. It used to be rice or pasta but lately… it’s been all about the couscous. This has actually caused a battle in our house…Wyatt is a basmati rice lover and he has not happy about all this couscous trend. It’s been a fun challenge to see who can get to the simmering water first and what gets thrown in.

I ate this salad warm and also cold the next day (which was probably even more flavorful the couscous and veggies absorbed the dressing). This salad is a ridiculously delicious lunch and super portable (cannot wait to start bringing it on picnics). Feel free to substitute whatever veggies you have on hand and experiment! Root vegetables seem to be the appropriate option this time of year but I cannot wait to try a summer version with roasted tomatoes, corn, and basil.

The carrots are roasted in olive oil and honey which helps bring out the tiniest hint of sweet in the overall salad. The chickpeas are a great addition (warm or cold) and help to keep you feeling full for longer. Feel free to experiment with other beans you have on hand as well.

Cilantro Couscous Salad with Roasted Carrots & Chickpeas

4 carrots, sliced into chunks
3 garlic cloves
3 Tablespoons olive oil, divided
2 Tablespoons honey (or agave to make vegan)
1 preserved lemon, skin only and sliced very thinly (optional)
1/2 cup chickpeas, cooked
1 cup couscous

For the dressing:

1/2 bunch of cilantro, divided
1/2 Tablespoon cumin seeds, toasted
lemon juice from half a lemon
1/8 cup olive oil (may need a little more to thin out the dressing)
1 garlic clove, crushed
dash of paprika
salt/pepper to taste

Preheat oven to 400 degrees. Combines the carrots, 3 garlic cloves (whole), half the olive oil, honey, and a dash of salt in a bowl. Spread out into a single layer on a baking sheet and roast for 20 minutes or until the carrots are browned and tender (I like mine with a little crunch but keep in for longer if you like them more roasted). Remove from oven and let cook slightly. Once cool enough to touch, squeeze out the garlic from the outer cloves and mix in with the carrots.

Make the dressing while carrots are roasting: In a small food processor, blend together half the cilantro (1/4 of a bunch), cumin seeds, lemon juice, olive oil, garlic clove, and paprika. Pulse until a smooth paste has formed. Add in more olive oil if it is too think. Season to taste and set aside.

Heat the remaining olive oil in a small saucepan over medium. Add in the couscous and cook until toasted (about five minutes – stir frequently). Add in 1 cup of boiling water and simmer for about ten minutes or until the water is absorbed and the couscous is cooked all the way through.

Combine the couscous, carrots, chickpeas, preserved lemon, leftover cilantro and dressing. Season with salt and pepper. Enjoy warm or stick in the fridge for a refreshing snack later.

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:

Quick & Easy Lentil Soup

1.01.2013

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

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

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

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Sesame & Poppyseed Crackers

11.23.2012

…And it’s over. All the planning, cooking, over-eating, and family time is done. Now…time for a detox. Haha, Just kidding! Time to start planning for December holidays!

These crackers are awesome with some homemade hummus (sweet potato hummus recipe to follow soon!), baba ganoush or with that leftover brie from Thanksgiving (who are we kidding…who ever has leftover brie?!).

Anyhow, these make several dozen so plan to serve them at a holiday party (Ugly Sweater party, anyone?) or nibble away at them slowly as long as they are stored in an airtight container for up to two weeks. Easy, right?

Also, feel free to get creative with the seed combinations. I used Sesame and Poppy because that is what I had on hand but feel free to use all sesame or flaxseed or sunflower…whatever you are feeling!

Sesame & Poppyseed Crackers

adapted from Salty Snacks

2 cups all purpose flour
1/8 cup poppy seeds
1/8 cup sesame seeds
2 teaspoons baking powder
1 teaspoon salt
1/2 cup water
1/4 cup olive oil

Preheat oven to 375 degrees and lightly grease a baking sheet.

Combine the flour, seeds, baking powder, and salt in a large mixing bowl. Make a well in the center of the dry ingredients and add the water and olive oil. Fold dry ingredient into wet until combined (don’t overmix or it’ll become tough!)

Roll out in sections (I divided my dough into 4 parts) using either a rolling pin or your pasta maker. If using rolling pin, I would just roll as thin as possible or until desired thickness. Cut squares out of the dough using a cookie cutter and move prepared squares to the baking sheets.

Working in batches, cook for 12 minutes or until browned and crisp. As this round is baking, prepare more crackers with the rest of your dough. Repeat until all the dough has been prepared and cooked.

Let cool completely, serve with dips, or transfer to an airtight container for up to two weeks.

Homemade Caramel Corn

10.25.2012

When I was in middle school, I would sometimes go to work with my Ma in the mornings and then walk to school [since it was right down the street]. This meant that there was about an hour where I would just be hanging out around her office doing “homework” (which was actually just me distracting her or going through the stuff in her office). My favorite time of year to be around was after the holidays because she would have lots of edible gifts that she received from employees/clients. Chocolate bars were a popular choice but as a little kid, I was always drawn to the GIANT tin of popcorn that had a tiny paper divider splitting the caramel and cheese popcorn [when you are little - everything is cooler when it's in mass quantities]. I always liked taking the divider out and mixing the two flavors…which was probably my first introduction to the ‘sweet/salty’ combination. [and look at me now! 10 years later and I can't imagine eating caramel without some big hunks of sea salt on top!]

Anyhow, so fast forward to present [~ 10 years later]: We’ve been having weekly movie nights on Thursdays which has given me a chance to make some treats for guests. Popcorn seems like the likely suspect for a movie night so immediately I thought of my Ma’s caramel popcorn recipes (which was actually my Grandma’s). These stuff is amazing…I mean..melt-in-your-mouth, can’t-stop eating-until-it’s-gone amazing. I tweaked the recipe slightly to fit what I had in my pantry and used agave nectar instead of corn syrup (sorry, Ma) but it was just as fantastic as I remember.

The moment that the popcorn came out of the oven and the sweet caramel smell filled my kitchen, I started nibbling at it… like, uncontrollably nibbling at it. And then before I knew it…a large chunk of the popcorn was gone (and the guests had not even arrived). I started pondering if this amount of popcorn was going to be enough (don’t get me wrong…it makes a ton of popcorn…but this stuff was good and I didn’t want it to be gone before the movie even started). So I started brainstorming ways I could make it last longer and that is when I remember the old cheese/caramel mix. Boom! Perfect. I [sort of cheating...] ran down to the co-op and bought a bag of cheesy popcorn [I know, I SHOULD have made it from scratch...but to be fair...I could not find any recipes that could truly capture that cheesy, powdery texture that the store-bought has. And...at least I went organic with it!]

And thus, the popcorn was a hit! It was [almost] gone before the movie started but lasted long enough for everyone to get their fill. The point of my story? Well 1. I like to ramble and 2. plan for the fact that you may eat half of it beforehand and 3. include the cheddar popcorn or just eat the caramel corn by itself…it will be irresistible regardless.

Homemade Caramel Corn

2/3 cup corn kernels
vegetable or canola oil (amount depends on the size of your pot)
1 cup brown sugar
1 stick of butter, melted
1/8 cup agave nectar
pinch of cream of tartar
1/2 teaspoon baking soda
salt

store-bought cheddar cheese popcorn, optional

First, pop the popcorn! You can either use your favorite method or follow mine. In a large pot with a lid, pour oil until it just coats the bottom. Place two kernels into the pan and heat over medium (with the lid on) and wait until the kernels pop (this will let you know the oil is ready). Once they pop, immediately add the rest of the kernels and stick the top back on. Shake the pot back and forth across the burner (this will be loud and a workout for your arms – both are good for ya!) and continue to shake until all the popcorn has popped (shaking will keep the popcorn from burning). Remove from heat once all the popcorn has popped and set aside.

Preheat oven to 225 degrees. In a small saucepan, combine the sugar, butter, agave, and cream of tartar. Bring to a boil and boil for five minutes while stirring constantly. Remove from heat and stir in the baking soda.

Pour the heated mixture over popcorn and stir until all the popcorn is coated. Transfer popcorn to two cake pans or 1 baking sheet (if using baking sheet, make sure not to spill it in the oven!). Cook for 2 hours and stir every 30 minutes.

Enjoy warm with all your friends!

Moody Monday // Basil Salt

9.17.2012

Hello, Gloomy Monday. The overcast and rain made it particularly hard to get out of bed this morning but this picture from camping next weekend managed to brighten my mood. So…here I am… currently moving pretty [very slowly] into my week. Ah, oh well.

Did everyone have a good weekend? I hope so! Mine was spent with family, at the farmer’s market, cooking yummy food, plant shopping and doing yoga. I picked up some delicious looking butternut squash (helllooooo, Fall!) and some sweet corn (before it’s too late!)…ah, I love this “in-between” part of the season where summer vegetables are still around but fall produce is also popping up.

However, now it’s back to business! I’ve spent a good portion of today looking at website designers and am feeling very frustrated. It’s like looking for the perfect home to move into! There are endless options but I can’t seem to find the right designer/company that fits both my style and my budget. And so the search continues….

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And to continue our discussion from last week’s Moody Monday, let’s talk about another way to preserve basil! Come on, I know you all have pots upon pots full of basil blooming in your backyard right now and we all know they will be gone as soon as that first [unexpected] frost hits. So pick as much as you can and let’s bake some basil salt! [or preserve some pesto like we did last week!]

Who needs plain old basic salt when you can make your own flavored salt? Basil salt is a fun way to retain the flavors of summer all year long. In the summer, sprinkle it on top of a [cucumber/cream cheese] sandwich or enjoy with fresh tomatoes and mozzarella. In the winter, enjoy with an Italian-inspired pasta dishes or even on top of your morning pile of eggs and hash browns.

Oh and did I mention that the subtle mint tint the basil gives the salt is absolutely beautiful? Yup, not lying.

Basil Salt

1/2 cup basil leaves
1/2 cup coarse salt

Preheat oven to 225 degrees.

Pulse everything in a food processor until incorporated and finely ground. On a parchment lined baking sheet, spread out the salt so that it’s in a single layer.

Bake for 30-40 minutes and stir halfway through the cooking process.

Enjoy sprinkled on everything!

Homemade Pretzel Bread

12.07.2011

This is the time of year where I go from class to work then studying then bed EVERYDAY so cooking gets put on the back burner (it’ll be over next week which means Christmas cookies galore will be happening after). Anyways, so I decided to make some yummy soup to get me through the week. Although I can sustain myself off of the same soup for 4 days straights, my boyfriend seems to get cranky at the idea so I told him to just whip up some bread in the bread maker if he was so upset about it.

In turn, this amazing pretzel bread was created. He ended up not using the bread maker to make the dough and it still turned out fantastic. He had the dough all ready to go when I got home from work Monday and we were able to whip up the rest in less than a half an hour. Psh, no biggie. I love the fact that we’ve discovered how simple and easy making homemade bread really is. Damn, it’s so gooooood all the time.

Anyways, so we made two small loaves with this recipe. It was perfect because we ate one immediately and saved the other for dinner the next day which was still soft and yummy. Next time I think I’m going to make smaller buns out of them and just reduce the cooking time because these guys would have been perfect to eat by themselves on the go or save leftovers for grilled cheese.

Homemade Pretzel Bread

A packet of yeast (about 2 heaping teaspoons)
2 Tablespoons milk (room temperature!)
1 cup warm water
1 Tablespoon brown sugar
5 Tablespoons butter
1 tsp salt (+ more to sprinkle on top of loaves)
2 1/2 cups bread flour (you may have to add more if the dough is stickey)
3 quarts water
1/4 cup baking soda

First prepare the dough an hour and a half ahead of time so it can rise! Whisk together yeast, milk, water, 3 Tablespoons butter and brown sugar until well combined. Let mixture sit for about ten minutes so that yeast can activate. Next, add in the salt then slowly start adding in the bread flour until a sticky but formable (should be able to make a ball out of it. if not, then its TOO sticky and add more flour) and shape into a ball. Grease a bowl and put the dough in it to rise; cover for 30 and minutes and then knead by hand for about 10 minutes. Recover in bowl and let rise for about 45 minutes.

Now finally the fun part! Preheat oven to 400 and bring the 3 quarts of water to a boil. Once bowling, add the baking soda slowly until well combined (I say slowly because it could make the water boil over otherwise and no one wants a baking soda mess on their hands).

Split the dough into two (or three or five or whatever amount you’d like!) and shape into balls. Place in the boiling water for 30 seconds then remove onto a greased baking sheet. Repeat with the other balls of dough.

Melt the other two tablespoons of butter in a small bowl. Cut slits in the top of the dough so that it can expand and brush with the melted butter. Sprinkle with salt and bake for 22 minutes (rotate the baking sheet once during baking).

And then munch down real hard with soup or with a dip. Be careful to save some for your friends or keep away from drunk roommates who may devour the whole thing before you get the chance to.

Caprese Breakfast Bake

9.18.2011

With generous growing from both my tomato and basil plants this summer, I’ve really embraced caprese style things. Not only is it a perfect combination of colors and texture but it also is super fresh when using your own produce.

These are like the best secret ever to exist in breakfast making. Really you could put any type of vegetable and herb combination and these would really accent the freshness and flavors of what you have on hand. I really like these because not only do I get bored with the traditional scrambled eggs and over easy, but because you can just pop these in the oven and continue to get ready in the morning while it bakes instead of slaving over a stove top watching their progress.

Also, since you make littler personal guys (the little remekins I use for this recipe are in abundance at every Goodwill ever to exist so don’t hesitate to pick up a few for 50 cents the next time you’re thrift shopping) you can make as much or as little as you’d like which is awesome when I’m only cooking for Wyatt and me (we just don’t need an entire pie size quiche for breakfast, ya know?)

Anyways, enjoyyyyy.

Caprese Breakfast Bake

(to make 2 rememkin’s full)

4 eggs
1 cup mozzarella, cubed or shredded
6 cherry tomatoes, sliced in half
10 basil leaves, torn
4 Tablespoons heavy cream
Salt/Pepper

Spray the remekins with cooking spray so the egg doesn’t stick. Preheat the oven to 350 degrees.

Divide the mozzarella, tomatoes, and basil leaves evenly between the two remekins. Top ingredients with two eggs in each remekin (be careful not to break the yolk so that it’ll be running when you’re finished and can drip all over your toast!). Pour a tablespoon of heavy cream over each each yolk (this helps it from drying out). Sprinkle with salt and Pepper.

Bake for 5-7 minutes and then turn the broiler on for another 2 minutes so the top gets crispy and yummy. Keep under broiler for a minute longer IF you want your yolk to harden.

Serve over yummy buttered toast and eat immediately (without burning yourself!). Yup Yup.