Roasted Red Pepper Hummus

I had no idea how easy hummus is to make. I had no idea how healthy and wholesome home-made hummus could be. I also had no idea that I could eat 4 servings of it in less than 20 minutes. To sum it up: easy, healthy, delicious. Now YOU go make some!

Ingredients:
1 can of garbanzo beans, drained and rinsed
2 cloves of garlic
1 whole roasted red pepper (either from a jar or roasted yourself), sliced
1/2 cup canola oil (or olive oil), more or less depending on desired consistency
salt and pepper to taste

What to do:
1. Pour beans, garlic, and peppers into a food processor
2. Slowly add the oil in while processor is going
3. Salt and pepper to taste

Try with sun dried tomatoes, olives, or different spices.

BBQ Tempeh and Arugula Pizza

Pizza is fun to make, can be very versatile, and the ingredients are generally inexpensive! A while ago I attempted a BBQ chicken pizza with amazing results...I couldn't wait to try it out again. I wanted to try a vegetarian option without piling on the veggies, so I decided to use tempeh to hold up against the BBQ sauce. Adding arugula on top of the pizza after it's done cooking was a last minute idea to give it a little bite and added texture!

Ingredients:
Pizza dough
1 pack of 3 grain tempeh, roughly chopped
1/2 red onion, thinly sliced
2 tomatoes, sliced
1 1/2 cups of shredded gruyere cheese
3-4 Tbs BBQ sauce
a handful of baby arugula

What to do:
1. Preheat oven to 350 degrees
2. Saute the tempeh in a little bit of oil on medium heat until golden brown and slightly charred 
3. Follow recipe or packaged directions to roll and shape pizza dough onto sprayed baking sheet
4. Spread the BBQ sauce around the pizza dough
5. Sprinkle the tempeh over the BBQ sauce
6. Arrange the onions and tomato slices over the tempeh
7. Sprinkle the cheese over the entire pizza
8. Bake according to directions/recipe for pizza dough (about 30-40 mins)
9. Remove from oven, and immediately sprinkle arugula on top
10. Slice and enjoy!

Mexico!

Click the picture to view larger!

This past January I traveled to Mexico to attend an amazingly beautiful wedding of a family friend. The backdrop for this occasion was the city of Tepoztlán in the mountains, just south of Mexico City. I have never been to a more beautiful place in my life! We hiked, we danced, and we thoroughly enjoyed any Mexican delicacy we could get our hands on. I put together a collage of some of the amazing dishes we were fortunate enough to try during our visit - Everything from fresh fruit and yogurt in the mornings to perfectly grilled steak, chicken, and portobellas, to FLAN! We were seriously spoiled.

Surrounding the hacienda we were staying in were lime trees - made for wonderfully fresh and delicious margaritas! I also came upon an interesting drink while perusing the market one weekend: Micheladas. It is essentially beer and tomato juice or hot sauce with chili powder on the rim of the glass. SO GOOD! You can see the process in the picture second from the top on the right side.

Pictured second from the left at the top is the incredible ice cream shop, Tepoznieves. They have the most outrageous, delicious, and totally original flavors including: Cantelope,  Kiwi, Butter Raisin, Rice (yep!), even  ice cream with granola and chopped fruit!

The food we ingested until our bellies ached was ridiculously fresh and REfreshing! Absolutely nothing like the "Mexican" food we have the in states, that's for sure. I had some of the most inventive and creative salad dressings that I can't wait to try out for summer salads, so stay tuned!

Peach-Blueberry Crisp

This is one of my all-time favorite warm weather dishes - especially when peaches are in season at the Farmer's Market. The original recipe called for Apricots, but when I saw those fresh peaches staring at me from the bins of the Farmer's Market...it was as if they were calling to me. Peaches and blueberries - such a perfect duo. This can easily be eaten for breakfast (as the original recipe suggested eating it with some yogurt on top - YUM!), or as a dessert! This is a light and fragrant dish with just a little crumble on top, so no worries about feeling weighed down!

Ingredients:
1/2 lb of Peaches, sliced (about 2 cups)
1/2 pint of Blueberries
1 1/2 Tbs Sugar
1 Tbs flour
pinch of nutmeg (I used Pumpkin Pie Spice)

Crumble:
1/2 stick of butter, melted
1/2 cup oats
1/2 cup flour
2 Tbs Almonds
3 Tbs sugar
pinch of salt

What to do:
1. Preheat the oven to 400 degrees
2. Put sliced peaches and blueberries in a 9" baking dish
3. Sprinkle with 1 1/2 Tbs sugar and the pinch of nutmeg
4. Stir in the Tbs flour
5. In a separate bowl, pour the melted butter and sugar in, combine
6. Add a pinch of salt, the oats, the flour, and then the almonds until clumps form
7. Sprinkle the crumble mixture over the fruit, and bake for 30-35 mins

Adapted from: Smitten Kitchen

Purple Cabbage Salad with Raisins, Carrots, and Almonds

Dear Purple Cabbage,

I'm sorry that I never understood or appreciated your deliciousness before. I was blind, but now I see - and I wholeheartedly promise to chop you, shred you, and even saute you more from now on.

Fondly,
Allison

Now that that's out of the way - this is SUCH a great summer salad! I found this recipe online the other day, and was intrigued. It has tons of flavors with so many ranges - from sweet to salty, and even a little tangy. The crispness of the cabbage is perfectly contrasted with the chewy raisins. I changed the original recipe from currants to raisins, and added in some spring onions for a little more bite. Keeps well in the fridge too!

Ingredients:
1/2 head of Purple Cabbage
3 Spring Onions, chopped
3 Carrots, grated
3 Tbs Almonds
3 Tbs Raisins

Dressing:
1 Tbs Balsamic Vinegar
2 Tbs Rice Vinegar
1 Tbs Water
1/4 tsp Salt
1/4 tsp Sugar (I used Agave Nectar)
1 tsp Maple Syrup
2 Tbs Canola Oil

What to do:
1. Cut off the bottom stem on the cabbage, and cut the half into half again, coring the thick white middle
2. Thinly slice and place in large bowl
3. Grate the carrots, and add to the cabbage
4. Toss in the onions and almonds
5. In a separate bowl, whisk all dressing ingredients, except for the oil together
6. Once combined, slowly whisk in the oil
7. Pour dressing over the cabbage mixture, and serve immediately, or store in refrigerator

From: Vegan Yum-Yum

Potato, Goat Cheese, and Caramelized Onion Samosas

I have had filo dough in my freezer for about a year. Every time I opened the freezer, there it was - staring back at me saying, "do something me with me already!!" What I like most about this dish is its versatility. You could take it in so many different directions just by changing the ingredients a little bit. Instead of goat cheese, you could add a little curry spice and some peas for an authentic Indian dish. You could also use roasted red peppers and goat cheese. The possibilities are endless! Note: I don't know if it was because the filo dough had been in the freezer for so long - but it was kinda difficult to work with. Easy to make, hard to manage. Delicious outcome though! And at the end of the day, that's really what's important, right?

Ingredients: Makes 7 samosas
14 sheets of filo dough, thawed
2 medium potatoes, diced
1/2 cup sliced yellow onion
4 tbs goat cheese
1 ts salt
1 tbs either dijon mustard or dijonaise
1 tbs melted butter
1/2 ts brown sugar 
cooking spray

What to do:
1. Preheat oven to 375 degrees
2. Steam potatoes for 8-10 min, or until tender
3. At the same time saute the onions in olive oil for 10 mins on med heat, then add in the sugar
4. In a mixing bowl, mash the potatoes with a fork or potato masher
5. Add in the goat cheese, dijon, onions, and salt
6. On a clean work surface, lay out the 7 sheets of filo dough
7. Spray each layer of the dough with cooking spray
8. Pick up 2 sheets of filo dough and cut it lengthwise in half
9. Layer one spoonful of the potato filling in the corner of one end of the dough strip
10. fold one side over the filling to form a triangle, then continue folding it all the way the strip to form a sealed triangle
11. Continue with the rest of the dough, using two sheets at a time
12. Place finished triangles on a baking sheet and brush the tops of each with the melted butter
13. Bake in the oven for 15 minutes until golden brown on the top

Serve with a green salad!

Sweet Potato and Beet Gnocchi with Beurre Rouge

Ladies and Gents: My pride and joy. I have been dying to make gnocchi from scratch FOREVER! Although I (formerly) thought the process would be daunting and time-consuming: It's not. I came across this recipe a while back and thought, hmm, maybe I could do this! This particular dish was inspired by the most delicious beet gnocchi I had in Brooklyn some time ago, and have been dreaming of how to even begin recreating this heavenly concoction. I used sweet potatoes in lieu of regular russet potatoes because (I love them, and) I wanted to complement the sweetness of the beets. I ended up using a lot more flour than called for in the recipe because my dough was particularly unmanageable, but as soon as I got that under control the rest was a cinch! The gnocchi would have been great paired with a goat cheese sauce, but if you don't have any on hand, I found a delicious recipe for Beurre Rouge that worked oh-so-perfectly. I mean it's red wine with loads of butter - OF COURSE it's good. 

Ingredients: Gnocchi

2-3 medium Sweet Potatoes

3 small Beets

2 cups of flour (more or less as you need it)

1 ts salt

1 egg, lightly beaten

Beurre Rouge sauce:

1 cup of red wine

1/2 cup red wine vinegar (can substitute other vinegar like balsamic)

1 shallot, minced

1 lb cold butter, diced (I used 1/2 pound = 1 stick and it was still delicious)

salt to taste

What to do:

1. Preheat oven to 400 degrees

2. Prick potatoes all over with a fork and roast with beets for 40-50 mins, or until tender to the touch

3. Set aside to cool then remove peel

4. In a large mixing bowl, mash potatoes, beets and salt

5. Mix egg in

6. Add flour in a 1/2 cup at a time until a manageable dough forms that doesn't stick to your hands (you can either combine with a spatula or a mixer)

7. On a clean, floured surface roll or spread the dough out and knead for 2-3 mins

8. Separate into 5 or 6 smaller balls, and then roll each one in your hands to create a long, thin, snake-like rope

9. Cut the dough ropes into small 1" pieces

10. Meanwhile fill a large pot with water, salt it, and bring it to a boil

11. Once water is boiling drop the gnocchi in one by one

12. Gnocchi are cooked when they float to the top, drain

13. In a separate and smaller sauce pan, saute shallots in a little olive oil for 2 mins

14. Reduce heat and add in the vinegar and the wine

15. Bring to a boil, then reduce heat to simmer and let the sauce reduce by 2 Tbs which takes about 10 mins

16. While the sauce is reducing, heat a small saute pan on med heat with a pat of butter

17. Throw in the Gnocchi and let them saute for a few mins until golden on either side, turn heat off.

18. Once sauce has reduced, begin adding in the cubes of butter two at a time. 

19. Wisk the butter into the sauce until melted and combined - continue with the rest of the butter

20. Once you have 2 cubes of butter left, turn off the heat and wisk in the rest.

21. Plate the Gnocchi and pour sauce over - serve immediately with shaved parmesan on top!

Parmesan-Herb Biscuits

Loosely adapted from: Basic Biscuits

This should actually be called "The Most Delicious Biscuits You Will Ever Eat", but due to my need for recipe organization...it isn't. Growing up in the South I knew when I had a hankering for a biscuit, there was only one place to go: Bojangles. Now, if you have no idea what Bojangles is, just know one thing - No other biscuit could ever compare. Waking up this rainy Sunday morning, the biscuit hankerings were looming over my sleepy head. With the nearest Bojangles over 60 miles away (and not knowing any good biscuit places around my apartment), I did what I needed to do to soothe my uncontrollable cravings. I found this recipe online, and adapted it to make it more interesting. Unbelievable. Fluffy, flaky, buttery, delicious. What did I do next? Made an egg biscuit, of course.

Ingredients:
2 c all purpose flour
1 Tbs baking powder
6 Tbs frozen butter
1 ts salt
1 Tbs garlic powder
1 Tbs Italian seasoning
1/4 c grated parmesan cheese
3/4 c milk

What to do:
1. Preheat oven to 425 degrees
2. Mix flour, baking powder, salt, garlic powder, seasoning and cheese together in a large mixing bowl
3. Using your hands, mix in the 6 individual tablespoons of butter, breaking them apart into pea-shaped bits, and mixing into the flour mixture
4. Add in the milk 1/4 c at a time, lightly mixing with a spatula until a sticky dough forms
5. Spray a baking sheet with non stick spray
6. On a clean surface, roll out (or pat out) the dough mixture into an even layer
7. Using a biscuit cutter or a glass, cut circle shapes in the dough and place each on the baking sheet
8. Bake for 15 minutes

Baked Kale Chips

One of the things I love most about springtime is going to the Farmers Market. We had uncharacteristically warm weather for February this past weekend which got me thinking about how much I love going to the Farmers Market, and perusing an infinite number of crates with fresh, local, and pesticide-free vegetables. Contrary to the fluke weather temperature, it is still winter time - thus - limited vegetable options. I did find some great looking Kale and remembered this recipe passed on to me by a friend. Now I'm passing it onto you! Enjoy!

Ingredients:
3-4 individual Kale stalks, cutting the leaves off of it into bite-size pieces
Olive oil baking spray
1 Tbs seasoning of your choice - or just salt & pepper

What to do:
1. Preheat the oven to 350 degrees
2. Spray a baking sheet with the cooking spray, then arrange the Kale pieces on the baking sheet
3. Spray the Kale pieces with a little more cooking spray, and sprinkle your seasoning on all pieces
4. Bake for 8 minutes

Pair with a dip, toss into a salad, or snack on as-is!

Tofu Summer Roll

Yes, I know that it's February and yes, I know that the high today (in NYC) was 40, and YES, I know there is still snow on the ground. Maybe it was the 60 degree weather we had this past Friday, or maybe the cold weather has gone to my head - or maybe I have Spring fever. How dare I think to make something so healthy and *gasp* so LIGHT on a cold winter night?! Well, I dared and, horror-of-horrors, I enjoyed! I needed a break from the bone-sticking, heavy-sitting meals that my body seems to only crave during these chilly nights. Summer rolls are easy to throw together, the ingredients (unless you want to go nuts with it) are cheap, and is so light - yet - filling. Other possible fillers: sticky rice, julienned carrots, sliced avocado, sauteed tempeh strips (or chicken!), spinach, arugula...

Ingredients:
1 pack of rice paper rolls (found in specialty Asian food stores - super cheap)
1/4 of a red pepper, julienned
2 green onions, cut into 2" strips
1/3 pack of tofu, cut into 2" strips
1 "nest" of thin rice noodles (also found in specialty Asian food stores)
1 deep, round baking dish or bowl that is large enough for the rice paper rolls to fit in

What to do:
1. If using the rice noodles, let the "nest" soak in a bowl of hot water for 15 mins
2. Meanwhile saute the tofu with just oil or with garlic and/or your sauce of choice over a medium heat
3. Let tofu cook for 8-10 minutes, then turn off heat and let them cool
4. Prepare a sauce pan with water and bring to a boil
5. When the rice "nests" have finished soaking for 15 mins, put the noodles in the boiling water for 3 minutes - rinse and set aside
6. Prepare the large, deep baking dish or bowl with hot water
7. Take one rice paper sheet and carefully submerge it into the water
8. Let it soak for 2-3 minutes until completely soft
9. Carefully remove it from the water and spread flat onto a cutting board
10. Start layering your ingredients in the middle of the rice paper- starting with 2-3 pieces of tofu, then a spoonful of rice noodles, then the 3 green onions and 3 red pepper strips - don't overload the roll!
11. Fold in the sides of the roll, then bring the bottom piece up and over the ingredients and roll until all side are tucked in and it is in the shape of a roll - pull as tight as you can without tearing the rice paper - they are tougher than you think but still be delicate!
12. Set aside and repeat - makes 4-5 rolls. Adjust the amount of ingredients to make more!

Finish with the dipping sauce of your choice - you could use Soy sauce, Teriyaki sauce, or make your own Peanut sauce

Skillet Gnocchi

Loosely adapted from: EatingWell

Gnocchi is my all time favorite kind of pasta - although I can only eat it every once in a while because it is so filling and heavy! I used a whole wheat brand of gnocchi by Racconto to up the nutritional value. It was also fat-free, zero cholesterol, and a great source of fiber! I found this recipe on the EatingWell website that I mentioned earlier. I altered it a bit to what I had around the house, and it turned out DELICIOUS! Full of fresh ingredients and spices - you can't feel guilty about this dish!

Ingredients:
1 package of Gnocchi of your choice
1.5 fresh tomatoes, diced
1 garlic clove, minced
1 large shallot, minced
1/8 ts italian spices
1 Tbs marinara sauce
1 Tbs red wine (cooking or table wine)
1/4 cup parmesan cheese

What to do:
1. Heat 1 Tbs of olive oil in a small saute pan and toss in the shallots and tomatoes over low-medium heat
2. Let them cook together for about 3 minutes, then add in the garlic
3. After about 2 more minutes, add in the red wine
4. Let the wine reduce down (about 2-3 minutes) then add in the spices and marinara and turn the heat to low
5. Heat an additional saute pan with a couple Tbs of olive oil, and then toss in the gnocchi over medium heat
6. Toss every so often and let cook for 5-7 minutes, until they are plump and golden
7. Combine the tomato mixture with gnocchi and let simmer together for another 2 minutes
8. Add most of the parmesan cheese, and save a little to throw on top when you serve

Thai Noodles with Peanut Sauce

I've said it before, but I absolutely love Thai food. Unfortunately for my wallet-friendly lifestyle, Brooklyn is not lacking in Thai restaurant choices; Thus, I retire to the kitchen. I have come across many variations of peanut sauce but haven't been particularly blown away. I always felt it was lacking something that I could not quite put my finger on. Playing around with a few ingredients the other day, I think I may have found the missing piece to my Peanut sauce puzzle: Agave Nectar. This dish gave my neighboring Thai eateries a run for their money - without having to spend any of mine. And what's better than that?


Ingredients:
1 pack of Thai rice noodles/sticks
1 zucchini, diced
1 russet potato, diced
3 garlic cloves, diced
1/2 cup of peanut butter (chunky works well)
1 cup of water or chicken stock
1/2 Tbs soy sauce
1/8 ts of cumin
1 Tbs lemon juice
1/2 Tbs Agave Nectar, or honey
1/2 Tbs Thai hot sauce like Sriracha

What to do:
1. Bring a saucepan to a boil, add in Thai noodles and cook according to directions
2. Saute potatoes in a little olive oil for 10 minutes in another skillet
3. Add in the zucchini and 1 garlic clove to the potatoes and cook over a medium-low heat
4. Drain the rice noodles, rinse, add to vegetables and toss together
5. In another saucepan, heat the water over a low-med heat
6. Add in the peanut butter and whisk well
7. Add in the lemon juice, soy sauce, cumin, and the rest of the garlic
8. Add in Agave nectar
9. Pour the sauce over the vegetables and noodles to combine

Trader Joe's is the bees knees

EatingWell website blogger Lisa Gosselin wrote an article about what foods are and are not better deals at Trader Joe's. Top picks: Cheeses and Frozen dishes! Not so great picks: Fresh veggies and fruits. Personally, I am a huge fan of their organic salad greens, and have been able to get a pack of 3 organic romaine heads for less than $2.
Also interesting: "In 2001, the company decided not to use any genetically-modified foods in its private label products and in 2007 made a commitment to eliminate added trans fats from all private label products (along with artificial colors, flavors, preservatives). Trader Joe’s branded eggs are all cage free and by 2012, the company promises that all of its seafood will be sustainably-sourced."

Check out Lisa Gosselin's EatingWell blog too - will definitely be citing more of her tips in the future! 

Italian Benedict

 

To me, Eggs Benedict is synonymous with brunch. The toasted english muffin and perfectly poached egg with a creamy, rich hollandaise sauce seals the deal for the end of a great weekend. I was feeling a little adventurous this morning [coughafternoon] and decided to explore my new love of eggs and marinara sauce. A while ago I came across a wonderful recipe for parmesan risotto topped with a fried egg and a dollop of marinara sauce. The flavors worked so perfectly together that I knew another combination had to be concocted. There are other variations of an "Italian Eggs Benedict" such as poaching the eggs in marina sauce or as a hollandaise replacement. In my opinion you can't have an eggs benedict without hollandaise sauce, so here is my take on a classic brunch dish!

Ingredients:

5 eggs with 3 of the yolks separated and put aside 

2 Tbs Marina sauce of your choice

1 English Muffin, sliced

1 Tbs lemon juice

1/2 cup [1 stick] firm butter (I cut this in 1/2 and is tasted just fine)

1 Tbs grated parmesan cheese

What to do:

1. Heat oven to 300 F degrees, put English Muffins on a baking sheet and toast until eggs are poached

Bring a medium sized sauce pan filled half-way with water to a boil

2. Reduce heat to med-low and crack eggs one at a time into a deep ladle

3. Slowly and carefully place the ladle with the egg into the hot water and gently tip to the side so the egg slide into the water. Repeat with 2nd egg

4. While eggs are poaching for the next 4-5 minutes, remove English Muffins from the oven and spoon 1 Tbs of Marinara on each toasted English Muffin on the baking pan

5. Remove poached eggs with a slotted spoon and gently place one on each English Muffin

6. Turn oven temperate to "WARM" and return the baking sheet to the oven to keep muffins and eggs warm.

7. Place the 3 separated yolks into another smaller saucepan and whisk together with the lemon juice

8. Once combined, turn the heat to low and add in the butter 1/4 cup at a time (or 1/8 at a time if cutting in 1/2 = 2 Tbs) 

9. Continue whisking the butter into the egg and let it melt gradually - you want the eggs to cook all the way through

10. Keep adding the butter in gradually and whisking until the sauce has become thick and creamy.

11. If curdles appear in the mixture, remove pan from heat and add a Tbs of boiling water to smooth it out

12. Once sauce is done, turn off heat, remove muffins from oven, pour sauce over each and sprinkle with the grated parmesan

Red Quinoa with Sweet Potatoes, Tomatoes, and Black Beans

To start 2011 off the right way, I am making more of a concerted effort to eat better. Cue spotlight on: Quinoa. This power-grain is loaded with protein, takes less than 20 minutes to make, and can be added in to many dishes for additional nutrition. I like to keep it in the fridge ready to throw into a pasta dish, toss in with sauteed vegetables, or sprinkle on a salad. Quinoa's mild flavor makes it incredibly versatile.

Ingredients:
Red or regular colored Quinoa
1 medium sweet potato, diced
1/2 or smaller can of diced tomatoes, drained
1/2 can of black beans, drained and rinsed
1 clove of garlic, minced

What to do:
1. Prepare the Quinoa as directed
2. While it's cooking, saute the sweet potatoes in a little olive oil over a medium heat
3. After 10-12 minutes the potatoes should be tender, so add in the tomatoes, black beans, and garlic
4. Let simmer together until beans and tomatoes are heated through, then add the quinoa once it finishes cooking.
Salt and pepper to taste.

I'm back!

Apologies for the long hiatus, but we are up and running again with more recipes to share and explore!