Chips and Cottage Cheese

Holiday Shortbread

2010-12-16T16:34:00.002-05:00

I know I said I was going to be super busy and probably not have time to post, but as it turns out I have some time. Yup. Plenty, actually. I'm sort of just playing the waiting game right now. I have a temporary apartment in NYC, someone taking my apartment in DC, boxes for packing (but I can't pack yet because most of my stuff is still in use), my aunt in Virginia is taking my extra furniture so I don't have to worry about that...so, yeah, there really isn't really much I can do right now. Except, finish out these last few days at work and say my goodbyes. I've been in DC for 3 years now, and for some odd reason leaving hasn't really made me sad. Maybe it hasn't hit me yet? Of course, I'll be saying bye to people I've become close with here, but I think I am just ready for a new adventure. I'm actually becoming a little worried that I'm one of those people that can't sit still for too long, which wouldn't surprise me much considering that in my 25 years of life I have moved more times than most. I'm about to live in my 8th state. Yes, that's right. Eighth. Obviously, there are plus sides like learning new things, meeting new people, etc. But moving sucks! The actual process, ugh. Way too much planning involved and way too many possible stress-filled moments. When I was little, it was much easier. I just worried about the meeting people part. The planning was my mom's part. Too bad we have to grow up though, because now I have to do it all. (She still helps. I'm not that independent yet. Thanks Mom!)

Luckily, with this move, Christmas falls smack-dab in the middle. So I have a few days for relaxing. And considering my parents moved to Massachusetts when I was in college, I have no friends around. So when I say "relaxing" I mean it. I will literally HAVE TO relax. Which will actually cause boredom. So then I have to find ways to entertain myself. Maybe this is where my love of cooking came into play. I made these a while ago for co-workers. They were a huge hit. I am in love with them, dearly. As I've mentioned before, I tend to lean to the salty side of things as opposed to the sweet. These little shortbread cookies that I found on 101 Cookbooks are amazing - salty, savory and sweet.

I think I'm going to make them for my family for Christmas. Kill two birds with one stone - boredom and baking bliss.

You could even use Christmas cookie cutters. A little more creative than my circles.

Pine Nut Rosemary ShortBread
from 101 Cookbooks

2 cups white whole-wheat flour (or unbleached all-purpose flour)
teaspoon fine-grain sea salt
1 cup unsalted butter, at room temperature
2/3 cup (natural cane) sugar
zest of one lemon
2/3 cup pine nuts, toasted and loosely chopped
1 1/4 teaspoons fresh rosemary, finely chopped

1. Combine flour and salt in a small bowl and whisk to combine.

2. In a separate large bowl or stand mixer cream the butter until light and fluffy.

3. Add the sugar and lemon zest and mix again, then add the flour mixture, nuts, and rosemary and mix until the dough goes just past the crumbly stage, and begins to really clump together (you don't want to over mix, but under mixing will make the dough seem a bit dry, which can make it difficult to handle).

4. Turn the dough out onto a floured work surface. Knead the dough just once or twice to bring it together, then divide it into a ball and flatten into a disk 1 inch thick. Wrap in plastic wrap and refrigerate for 15 minutes.

5. Preheat the oven to 350F degrees and line a baking sheet with parchment paper of a Silpat mat.

6. Roll the dough out to 1/4 inch thickness on a lightly floured surface. Cut into whatever shapes you desire, and place on the prepared baking sheet.

7. Bake for about 10 minutes, or until the cookies are beginning to brown on the bottom. The baking time will vary depending on the size of the cookies, taking less time for smaller cookies.

Also...if you're having a hard time with gift ideas this year, my friend, Nadina, provide me with this awesome link. Check it out.

The Big Apple

2010-12-08T16:11:00.003-05:00

Remember when I told you I was kind of busy here? Well, I can officially tell you why now. After years and years of dreaming about the bright lights, skyscrapers and crowded streets, I am finally moving to New York City. To the middle of it all. To the heart of the Big Apple. Manhattan. And I have never been more excited in my life. And I'm not just going without a plan...I definitely have a plan. I don't think I have enough balls to move there without one. I'll be working here. Ya know, only the world's largest network of women bloggers. And, ya know, only the world’s largest conference for women in social media that may include guests like The Pioneer Woman on occasion. No biggie. What more could I ask for? Maybe like world peace, but let's not get carried away. Anyway, as you can imagine, my life just got a bit hectic. I don't sleep much and I spend most of my time worrying about moving and housing and leaving DC and housing and things I will need and money and housing. Did I mention housing? Yeah, should be a good time...finding an apartment and all...and being broke. But hey, sometimes you just have to take risks, eat Ramen noodles, and do what you want...right? Life would be boring otherwise. Good thing I like Ramen noodles. So you may not hear from me much for a while. Pretty sure I'll be busy...eating Ramen noodles.

See you in NYC!

Tomato and Pumpkin Mac and Cheese

2010-11-23T20:38:00.002-05:00

I just saw a commercial that said Kohl's is opening at 3am on Friday morning. Is it going to be 2am next year? I feel like we've gone to an extreme. The media has really taken the Holidays and run with them...not exactly in the best way. What happened to Christmas trees, and stockings, and spending time with your family, and hot chocolate, and singing Christmas Carols, and watching Holiday movies? Now its just Buy Buy Buy... and Heaven forbid you aren't the FIRST ONE THERE! That would just be devastating. And I am standing my ground on the fact that you should not decorate until at least the day after Thanksgiving. It just doesn't seem right. One holiday at a time, people.

On that note, Thanksgiving comes first. Two days, actually. I am so ready. Not only do I absolutely love everything about Thanksgiving food, but I'm going to see my family. And on top of it all, I get to drive there. Yup, I am renting a car and heading to Pittsburgh, PA tomorrow afternoon. I haven't driven a car in a while, but I like to believe that it's like riding a bike - you never forget. I'm just hoping I don't get lost. Cross your fingers for me.

Today at work, we were talking about Thanksgiving food you can not live without. My list: Turkey (of course), mashed potatoes, stuffing, gravy, cranberry sauce, corn, and rolls. And wine. That's an important one. Those things are essential. If they aren't there, it just wouldn't seem right. I know my grandma will stick to the plan. She won't forget anything. She'll probably go above and beyond. I plan to eat my heart out. No one's counting calories that day.

Another item that tends to be essential for most - pumpkin. I love pumpkin, I do. But to be honest, my favorite pie is Banana pudding pie, not pumpkin. My brother, Andrew, would disagree.

This isn't exactly too Thanksgiving-ish, as most pasta dishes aren't, but this is a little something I made recently with pumpkin. It's just that time of season...squash is inevitable. I was feeling savory (and chilled), not sweet, so I threw together a Mac and Cheese. It's very similar to my Butternut Squash Mac and Cheese - both delicious and comforting. I obviously love Mac and Cheese.

Tomato and Pumpkin Mac and Cheese

1 box of Fusilli pasta
2 tablespoons EVOO
2 tablespoons butter
1/2 cup flour
2 cups Tomato soup
1 16 oz. can pumpkin
1 cup shredded cheddar cheese
1 tablespoon garlic powder
1 tablespoon Hot Paprika powder
Panko Crumbs
salt and pepper

1. Prepare pasta

2. Make a roux using the EVOO, butter and flour.

3. Make sure to keep the heat low as to not burn the roux, and then add the tomato soup, pumpkin, cheese and spices (only half of the Paprika). Salt and Pepper to your liking.

4. Mix the pasta in with the sauce.

5. Put mixture in a greased baking dish. (I used EVOO to grease.)

6. Top dish with Panko Crumbs and rest of the Paprika.

7. Bake at 350 degrees for about 15 minutes.

8. Top with extra Cheese is you want and enjoy!

Have a Happy Thanksgiving!

Simple Cilantro Dressing

2010-11-16T11:42:00.002-05:00

I've been busy lately. I'll tell you why later, but for now, I'll just share a simple salad dressing. Because sometimes you just want a salad - a simple, easy-to-throw-together salad when you don't have time to cook. And the most important part of salad - the dressing. So wouldn't it be great to have a dressing that you love just sitting around so you could just grab it, throw it on, and go. I just made dressing sound like a jacket. But, seriously, if you don't have good dressing, then your salad probably just sucks. Pardon my French.

This dressing requires that you love cilantro, like myself. I would put it on just about everything if I could, right there next to my hot sauce and ranch dressing. But, Cilantro is quite possibly the strangest herb ever (and the most popular around the globe). You're probably wondering why. Well, apparently there are like communities of people that call themselves "cilantro haters," like so. Even some scientists believe that there is some gene that causes people to describe the aroma of cilantro as "soapy." Read this. I can't think of another food that people have actually joined together to hate (because of it's taste). And to think about how much I love it, I can't imagine how someone could hate it so much. But then again, I love brussels sprouts too, but that's besides the point. There are actually websites strictly devoted to hating Cilantro. And, there are websites devoted to loving it, like this gem.

Well, too bad for the haters. Cilantro, of course considering it's green-ness, is really good for you. Full of antioxidants, obviously. But if eating Cilantro is like eating soap to you, I advise you just skip this post.

Sometimes I just combine Cilantro leaves with lettuce, but then you don't get that Cilantro taste in every bite. So, if you turn it into liquid form, you can rest assured you'll have a very Cilantro-y salad.

Simple Cilantro Dressing

1 bunch Cilantro
Garlic
Lemon Juice
Olive Oil
Red Wine Vinegar
Salt and Pepper
Small amounts of Cold Water for thinning out

(This blender is my best friend. No joke.)

Blend all of those together, adjusting ingredients to your likings and making it as thick or thin as you want (you can add cold water to make it thinner), and you get this...

A bowl of Cilantro goodness. Toss a little on your choice of salad, and love every minute of it. And the glory of it...a little goes a long way.

Happy Anniversary/Birthday

2010-11-11T16:42:00.002-05:00

Today is Chips and Cottage Cheese's Birthday. And I guess it's "our" 1 year anniversary.

Thanks to the few of you out there that read it!!

(I love these cards. The pictures are weird, but the cards make me laugh)

Happy Anniversary!

What's in your cupboard?

2010-11-09T21:20:00.003-05:00

Not the world's greatest picture, but that's my cupboard. Beautiful, eh? I go to the grocery store way too much. My bank account hates me. I have things that normal 25 year old girls probably don't. I do blog about food though, so I guess that makes sense.

I think you can actually tell a lot about someone by what's in their cupboards and refrigerators. For starters, are they a boy or girl. I am clearly a girl. If a guy had all of this, and this does not include people like Bobby Flay or Jose Garcias, then I'd be super impressed. You can tell how healthy someone's lifestyle is. You can probably tell if they live in a city or not. If you're in a city, you probably don't have a ton of food because you're always eating out. (I am an exception. I also still eat out pretty often. More often than I should.) You can tell if they host people often - do they have a a lot of oils, flour, wines, fancy spices? Are they exotic and like to try new things, or are they comfortable with a chicken breast or burger? Are they a meat-eater or a vegetarian? If they don't eat meat, maybe they're very green and environmentally conscious? Maybe this is reading into it all too much, but interesting to think about nonetheless. So what's in your cupboard?

There are a few standards in here. Things that if not there, I get a little panicky. Some things you may have heard me mention. Examples: wheat flour, pasta, panko break crumbs, rice, quinoa, some type of carboard-tasting like cracker (lame, I know), chickpeas or black beans, oil, Srirracha, Oatmeal, all kinds of different nuts (almonds, walnuts, and sunflower seeds are all-the-time basics), honey, raisins or craisins, and usually Hidden Valley Ranch Dip packets. Oh, and I've had vanilla Jello in there for a while. And I believe there have been food colorings in there for a long time. That's a lot of stuff. Food blogging is a lot of work, and kinda pricey. but I love it. It's almost been 1 year since I started Chips and Cottage Cheese. Kinda crazy!

Happy Tuesday! Three more days.

Sometimes it's the simple things

2010-11-03T22:00:00.005-04:00

Dots. Yes, Dots make me happy. Seasonal Dots make me even happier. I wonder if they have Christmas Dots.

And friends. And simple Halloween costumes.

And helpful tips. And simple blogs.

Smart Pretty and Awkward

And good quotes.

“Listen to the mustn’ts, child. Listen to the don’ts. Listen to the shouldn’ts, the impossibles, the won’ts. Listen to the never haves, then listen close to me… Anything can happen, child. Anything can be” — Shel Silverstein

And good views.

And good books.

The Glass Castle

And Michigan Football in the Fall.

And classic movies.

When Harry Met Sally

And fashion blogs.

Camp Comfort

And of course, a good food blog.

One Perfect Bite

Wasabi Mashed Potatoes

2010-10-20T21:32:00.001-04:00

Just a typical conversation I had with my friend Jackie, who at the time was vacationing in Seattle.

Jackie: bacon chocolate chip cookies
make them
blog them
let me know how it goes

me: haha
mmk
i have always wanted to make them
ive tried them
they are amazing

Jackie: i had a maple bacon doughnut last week

me: i made wasabi mashed potatoes last night

Jackie: it was awesome
mmmm

me: they were the greatest thing ive ever made

Jackie: haha
that sounds good
i don't know if mark likes wasabi
this is something i will learn
and perhaps make them

me: um i love wasabi
and they were healthy
no butter

Jackie: could i make sriracha mashed potatoes?

me: YES!
and they would be amazing

Jackie: well, i'm glad we had this conversation

me: haha

Jackie: mark <3s mashed potatoes
maybe this will be my inspiration for his birthday party
"mashed potatoes"

me: just add some greek yogurt
and hummus

Jackie: interesting!

me: and they are healthy..but smooth

Jackie: that does sound awesome

me: it is
and then you can flavor them however
you could have garlicky hummus mashed potatoes
or wasabi
orrrr....plain
or...cilantro

Jackie: ha ha ha

me: omg..the things you could do are endless

Jackie: mashed potato party!
you should come!

me: um ok
sure
seriously
maybe i'll invent a mashed potatoe brand of some sort
or a restuaurant!
like frozen yogurt places
BUT mashed potatoes
omg

Jackie: "make your own mashed potato" bars have been popular at weddings

me: im doing it

Jackie: i think a restaurant would do well

me: not even a restaurant
a chain thing

Jackie: haha like the frozen yogurt places where you add your own toppings and
then weight it at the end
perfect

me: yes!
who doesn't love mashed potatoes

Jackie: i don't want to know them.

me: ditto

Jackie: ok i suppose i need to go look at the space needle now
but good luck with the mashed potato

Wasabi Mashed Potatoes

(this recipe does not need measurements, because it's all up to you!)

Potatoes
Greek Yogurt
Hummus (any type you want)
Garlic cloves
Wasabi Powder
salt & pepper
Sriracha Sauce

1. Boil Potatoes

2. Mash everything together

3. Be creative!

Delicious Focaccia

2010-10-14T21:08:00.001-04:00

I made bread. A while ago. But I can still share it with you now. My co-worker, Kathryn, shared this recipe with me, and it's so easy. I never knew bread could be this easy. Which reminds me, I need to make it again sometime soon.

Part of the reason I really wanted to make it at the time was because I got this...

And this might seem silly to you, but I love this little piece of cooking equipment. With a Silpat nothing sticks! It's pretty awesome, especially after a few times working with dough and you end up using a ton of flour just so that the dough doesn't stick all over your counter and then you have to scrape off the last of it and ultimately scratch your counters. Clearly, I've had some difficulties. Not anymore!

Alright, well grab your Silpat and make some bread. This is Kathryn's recipe, verbatim.

Focaccia

· 1/2 c water, "baby bath" warm
· 2 1/4 tsp or 1 package yeast
· 1 tsp sugar
Mix sugar into water and sprinkle yeast on top. Stir gently, then let sit for about five minutes, until yeast activates (gets poofy).
· 2 cups flour
· 1 tsp salt
· More water, 1 tb at a time
· Splash of olive oil

Dump flour and salt in a bowl. Pour yeast mixture into middle and stir gently with a wooden spoon. Add water 1 tb at a time until you can pull the dough together; usually about 5 or 6 tbs. Pull dough onto counter and knead for 7-10 minutes, adding water or flour if you need to. It should start looking smooth on the outside. The "done kneading" test is to poke the dough; if the hole fills itself in again, it's good and springy. Cover and let rise for at least 30 minutes.
· Preheated oven to 450 degrees F.
· Salt/herbs/toppings to taste
Dough should have doubled in size. Punch in the middle, then pull out and knead 1-2 minutes. Flatten into a rectangle (or star, or trapezoid) about 1 inch thick. Put on pan (cookie sheet is fine). Brush olive oil over top and sprinkle with salt, herbs, parmesan cheese, etc. Put in oven for 8-10 minutes; it'll be done when the top is golden brown.

Ramen Noodle Coleslaw

2010-09-30T16:51:00.001-04:00

I have no idea why it has taken so long for me to post this recipe. It's a favorite, for sure. I have been harassed by my lovely friends a few times for not posting it earlier. And everyone I have ever introduced to it, absolutely loves it. You can actually make people love you using this recipe. I swear. And it's so easy, so what the hell? Why not test it out.

This is particularly great for picnics. So, of course, I have chosen to post it during Fall. That was my sarcasm. I'm actually just exceptionally slow.

By the way, I'm loving Fall weather. Not right now, as in today, because it's raining cats and dogs outside, but in general. It's below 90 degrees. That's good news for me. In fact, it's even below 80...even better. And at night, it sometimes goes below 60. I love nothing more than sleeping in the cold.

So in light of loving Fall weather, why not make food that you love...or, I suppose, could potentially love in the future?

Oh, and side note: I love everything Asian. Have I mentioned that yet? Regardless, I do. I lived there for a few years, Singapore specifically, and am now a sucker for anything Asian. Mind you, this is no where near real Asian cuisine...but it has a few hints of the Orient nestled in there!

However, it does use Ramen Noodles, which is totally a Faux Pas.

Ramen Noodle Coleslaw

Salad:

1 small head of finely chopped cabbage or 1 pkg. coleslaw mix
1 pkg. Ramen Noodles (Chicken flavor), crumbled
1/4 cup sunflower seeds
1/4 cup almonds slivers
1/4 cup chopped scallions (green and white parts)

Dressing:

1/2 cup sugar
1/2 cup Canola Oil
1/3 cup Seasoned Rice Vinegar
1 Ramen Noodle Chicken flavor packet

Spicy Ranch Dressing

2010-09-22T20:26:00.002-04:00

Continuing with my Sriracha obsession...

I literally put it on everything. One of my favorite snacks lately is a piece of Wasa with cottage cheese topped with a little honey and Sriracha. Maybe even throw some cucumber slices on there. Whatever tickles your fancy. It's the perfect snack. Maybe I'll email Wasa and let them in on my creation.

I also put it on sandwiches, chicken, fish, soups, nuts, pizza, rice, french fries, burgers...you name it, and I'll put it on there!

Since I make a lot of salads at home for myself, I have, of course, found a way to incorporate it which does not involve just squirting some all over the lettuce. I added it to my favorite ranch dressing. The easiest dressing in the world. The tastiest ranch dressing (not made from mayo). It's amazing. Have I said enough? I think I've told you about my ranch obsession before. No? Maybe briefly here? Anyway, ranch is my favorite condiment. I love it dearly and could never part with it.

Spicy Ranch Dressing

1 packet of Original Ranch Dips Mix
Instead of the suggested amount of Sour Cream, use Greek Yogurt (2% Fage works best)
As much Sriracha sauce as you want. Be careful, it IS spicy.

Mix it all together, throw it on top of any salad you want, and voilà...you have deliciously addicting, yet healthy, spicy ranch dressing!

Sriracha and Asparagus Israeli Couscous

2010-08-25T18:12:00.007-04:00

One of my favorite food blogs is by far 101 Cookbooks. Heidi Swanson, the writer of 101 Cookbooks, pretty much does what I wish I could do, and what I think my original intentions for this blog were. She creates these original recipes made with all natural foods. Things you would never think of. And they are really great. I have experimented with a few, usually adapting them a bit...usually only because I don't always have everything. The day this recipe appeared on her blog, I had to try it...me and a few others that I know!

This Tabasco and Asparagus Quinoa is really right up my alley. Mostly because I love hot sauce. All kinds of hot sauce. Sriracha may be my favorite at the moment. But I love Tabasco and Frank's Red Hot and anything else you've got. Asparagus, while in season, is not necessarily the first thing I would have thought to combine with hot sauce, of any type really, but it really worked well. Mind you, I made this when Asparagus were in season. I realize I am a bit late posting this one.

Below is my adapted version. I, obviously, used Sriracha sauce instead of Tabasco. I also replaced some of the butter with Greek yogurt to make it healthier. And a big change I incorporated was the use of Israeli Couscous. I did not have quinoa. But the Israeli Couscous was a really nice substitution because it made it seem creamier and more of a pasta-like dish. However, I am sure that quinoa would have been just as tasty! Oh, and I added tomato and onion because 1. I had them and they needed to be used and 2. I find myself adding them to almost everything! They were definitely a nice touch, adding just a bit more flavor.

Sriracha and Asparagus Couscous

2 tablespoons unsalted butter, room temperature
1/4 cup 2% Fage Greek yogurt
2 teaspoons Dijon mustard
Sriracha sauce (as much as your heart desires!)
2 teaspoons fresh lemon juice
1/4 teaspoon fine grain sea salt
1 teaspoon garlic powder
1 tablespoon olive oil
1 pound asparagus, cut into 1-inch segments
1 medium tomato, diced
1/2 white onion, diced
4 cups cooked Israeli Couscous
1/3 cup pine nuts, toasted
scant 1/4 cup 2% Fage Greek Yogurt - optional
more Sriracha sauce to taste

1. Prepare Israeli Couscous per the instructions on the box.

2. Make the sauce first melting the butter. Then combine melted butter, Greek yogurt, Sriracha sauce, lemon juice, Dijon mustard and salt. Set aside.

3. Boil asparagus. Only for a 2-3 minutes, keeping it firm. Cut into 1-inch segments and set aside.

4. Saute onion in olive oil, with salt, pepper and garlic powder. Add asparagus right before onion starts to turn translucent. Saute for another 3-4 minutes. Add diced tomato. Set aside to let cool.

5. Combine Couscous with vegetable mixture and sauce. Stir in pine nuts. Serve cooled or warm. Top with extra sriracha sauce and extra Greek yogurt for serving.

And then....when you're done...and you're obviously left room for dessert...you can make yourself some of these awesomely easy Nutella brownies that I came upon while reading Savory Sweet Life.

Quick Cake in a Cup

2010-08-20T16:46:00.002-04:00

If you haven't seen this yet, I don't know what to tell you...other than...keep reading.

Ever want chocolate cake, but not really much of a baker? Now you are. Get ready for this.

Five Minute Chocolate Cake...made in the microwave.

It's true. I tried it. And it was not too bad! Obviously it is no gourmet, Top Chef worthy Chocolate Cake, but it will definitely satisfy a craving. Also, there are probably many possible opportunities for innovations. You could whip up a quick frosting, or use some peanut butter, add chocolate chips (which I did), use part applesauce/oil, cut the recipe in half and make even mini-er cakes, add fruit, add nuts, etc. So get creative. Or don't, and just make some really easy, super fast Chocolate Cake and eat it.

Five Minute Microwave Chocolate Cake

4 Tablespoons flour
4 Tablespoons granulated sugar
2 Tablespoons cocoa
1 Egg
3 Tablespoons milk
3 Tablespoons oil
Pinch salt
Cooking spray
1 Mug

1. Spray inside of mug with cooking spray. Mix flour, sugar, salt and cocoa. Stir in egg. Pour in milk and oil and combine thoroughly.

2. Put in microwave for 3 minutes. Let it sit for five or so minutes before spooning the cake onto a plate.

My Chip Obsession

2010-08-13T10:08:00.002-04:00

I have been meaning to post this much earlier! But, have you seen these? I had the privilege of enjoying them recently. They are really tasty. Chips in general are tasty, but these are really great. After scarfing down a bag with some friends, I wondered, how many different flavors of chips are there that I don't know about? Feeding into my chip obsession, I, of course, had to google it. There are so many. I already knew about Ketchup Chips in Canada and have to say...I have a serious problem with the fact that they are only sold in Canada. WHY? Bring them here, to me, in the US of A! It's not fair! I did recently come upon Dill Pickle chips in Maryland. I thought those were only sold in Canada too. So maybe there's hope that Ketchup Chips are here too...just hidden...in a some remote, unheard of place probably.

So, when googling flavors of chips, I think I stumbled upon a new favorite website....it's Chip Heaven, really. There's just so many I've never even heard of...Balsamic Sweet Onion, Maui Onion, Pepper Relish, Parmesan and Tuscan Herb. Those are just the Lays. There are still the Doritos, Cheetos, Tostitos, Fritos, and SunChips. I feel like FritoLay has been holding out on me. If you have some downtime...I highly suggest checking out their website. A new mission in life for myself: Find all of these flavors. And probably enjoy them with some Cottage Cheese. Don't judge.

My Caramelized Onion Hummus

2010-08-12T15:23:00.002-04:00

I tried this hummus at Whole Foods, and was floored. It was soooo good. Like, unexpectedly good. While I love hummus, this was almost a different concept. It was lighter than a normal hummus and more flavorful. It was in their pre-made food section. The name: Caramelized Onion Hummus. I could live in Whole Foods forever. Till I died. Just put a bed and a TV and maybe a tiny Kitchen...and done, I'm all set.

That would probably be a bit outrageous though, and well, expensive. One day, Whole Foods might own me the way I spend money there.

Anyway, I think the flavor in the hummus came from the fact that there was more onion than chickpea. So, of course, I tried to make my own. While not quite like Whole Foods', it was still really good and worth a try. The next time I make it, I will definitely add more onion. I think that in this recipe, there is no limit on the amount of onion you use. The more, the better. Especially if you're an onion lover like myself.

Kathleen's Caramelized Onion Hummus

2 whole yellow onions, chopped
olive oil for caramelizing
1 tablespoon butter for caramelizing also
1 can chickpeas
2 garlic cloves, minced
1-2 tablespoons tahini
2-3 tablespoons freshly squeezed lemon juice
salt and pepper to taste

1. Combine butter and olive oil in pan and cook onions. Add salt as desired. Cook until they are a caramel color.

2. Place all ingredients in a blender or food processor and blend until smooth. Add oil, lemon juice, tahini, salt and pepper as desired.

So the next time you need a crowd pleasing appetizer, just stop by here, and you're all set!

Happy Almost Friday!

Maryland Blue Crabs

2010-08-09T16:18:00.002-04:00

Jon and I recently took a day trip to Annapolis, Maryland to enjoy some of Marylanders' favorite - Maryland Blue Crab. We also ventured around the cute town for a little while, but the temperatures weren't really working with us. Luckily, Annapolis is very small, especially when you skip the tour of the Naval Academy. (I felt slightly like a traitor!!)

We asked a security guard what his favorite place to get Blue Crabs was, and he told us it was between Buddy's Crab and Ribs or another one that I am currently not remembering (sorry!). We made it just in time for the raw bar deal, but realized that we really just wanted some crabs. So we ordered this:

Let me tell ya, those suckers are a lot of work! Talk about earning your food! And they are very messy. Not only are they slathered in Old Bay seasoning, but you have to crack them, hammer them, break them, tear them apart...you get the idea. Pretty sure I ate some crab poop too...

Below was my side of the table earlier on in the meal:

This was Jon's side when he was done:

I clearly had some difficulties.

But regardless of the mess and the time it took to eat MOST of the crabs, they were delicious. Just one of the many advantages of living close to the ocean!

Ocean City, MD

2010-08-05T16:34:00.007-04:00

There we are. The Dugan clan...in all our glory.

My family and I recently returned home from our summer vacation in Ocean City, MD. It was lovely. I got to spend time with my adorable niece who lives all the way over in Western Michigan, and her dad, Patrick, and my younger brother Andrew who is at West Point, and my parents, who are all the way up in Boston! And Jon, who just moved to Brooklyn, NY this week ;(

Hopefully, we will all live a bit closer one day. But for now...summer vacations and these pictures will have to do.

And for those of you unfamiliar with being "iced", welp, here ya go. Andrew's apparently a pro. Pretty sure Bri, his girlfriend, got him this time. This was maybe his third?

As for the food, I'd say that with Thrashers French Fries soaked in apple cider vinegar, Fisher's Caramel Popcorn , Dumser's ice cream, Kohr's Frozen Custard , The fish tacos Jon and I made, and the well deserved chili cheese fries from The Dough Roller I did pretty well...and that I will be running off the calories for a while! I also had this little treat at a restaurant on the Boardwalk...a Black Velvet (Guiness and Cider, my favorite!):

Now...back to the real world again.

Cheers to happy, sunny summer vacations!

Product Rave: Arctic Zero Ice Cream

2010-07-23T15:58:00.006-04:00

It's going to be over 100 degrees in DC tomorrow. I don't know what's going on over here on the East Coast, but it needs to cut.it.out...and chill...literally! There are currently Excessive Heat Watches, Heat Advisories and Air Quality Alerts. Not cool, again, literally.

So what's a girl to do? Eat ice cream. Obviously.

What's a girl, that is going to have to wear a bikini tomorrow here, going to do?

She's going to indulge in this:

Why? Because that whole container of "ice cream" (yes, quotations because it's not REAL ice cream) is 134 calories. That's right. You heard me. 1.3.4. TOTAL. This is the Chocolate Peanut Butter. I've also had the vanilla (with a hint of maple). Vanilla won that battle. But the Mint Chocolate Cookie sounds incredibly refreshing and weather appropriate.

Note, the greatness of this Arctic Zero ice cream is not in taste, but in the quantities that you can consume. Yup, sometimes quantity is better than quality. The "ice cream" is more like a sorbet. So it lacks the creaminess that you would find in a pint of Ben and Jerry's. But, I think it's safe to say that saving yourself somewhere around 1200 calories in one sitting make this pseudo ice cream worth your while.

So, I hope you are able to stumble upon this cold treat, as I did in my small convenient market, and indulge yourself. While you're doing that, I'll be relaxing here:

Peace out!

Hi Ho! Cherry-O

2010-07-22T11:35:00.002-04:00

It's cherry season. I think this is the first summer I've truly enjoyed cherries. Personally, I think they are one of the world's greatest fruits. Throw them in a Ziploc bag, carry them to work, and have a sweet, fresh snack whenever you want!

Or...make a pie! Or a salad, or a glaze for pork, or a vinaigrette, or a summery drink, or....I could go on forever. The list is endless. Enjoy them while they last.

Have you Chop't lately?

2010-07-13T15:28:00.003-04:00

This is what I do when I don't bring a lunch to work.

1. I get a little excited on the inside that I HAVE to go out for lunch.
2. I get on Chop't's website to plan an awesomely healthy salad.
3. I write the choppings that I want on a sticky note. Yes, I write them down.
4. I look out the window of my office, and assess the line at Chop't, which is usually out the door.
5. I wait in the ridiculous long lines despite their length.
6. In line, I change my mind about a dozen times.
7. I get my salad, pay, and hope that I get a free soda that day on my card...or maybe even a free salad (but THAT I would have known and planned for in advance.)
8. I steal extra salt and pepper packets that I keep at my desk, in case of emergencies.
9. I walk briskly back to my office anticipating my new creation.
10. I discuss with my co-workers what I got, and why we love Chop't so much.
11. I eat it. Usually all of it. And I love it. A LOT.
12. Lastly, I sit at my desk and wish I had created the concept of Chop't.

I love everything about it. The idea, the restaurant set-up, the lettuce options, the way it's chopped, and mostly, the dressings! The one pictured above is really good. It was a mixture of romaine and spinach, chopped with bell peppers, cherry tomatoes, fried onions, and cucumbers. I topped it off with their Spa Dijon dressing, which is a mere 30 calories per serving and delicious.

Unfortunately, Chop't is only located in NYC and DC. So if you're ever around, I suggest you check it out.

I just started following the owners on Twitter. That's what they call devotion...or obsessed.

Happy Birthday to the Little One

2010-06-30T14:30:00.007-04:00

My little brother, Andrew, turned 20 today. That is incredibly hard to believe. It seems like just a short while he ago he was calling me "Caffeine" in an attempt to correctly enunciate "Kathleen." I actually just realized the "20" part. Before I started writing this post and before I actually did the math in my head...I thought he was still a little baby teenager.

He's the one on the right yawning. This is when he still called me "Caffeine." So cute!

But nope. He's about 6'1" and almost 200 lbs. So no...he's not actually little at all. BUT, he is the baby and he will, therefore, forever be the "little one" to me. And of course, I really enjoy the irony of it all considering he is the tallest/largest of all three children.

Today, he's at a camp training to be a soldier. He recently just finished his first year at West Point and we couldn't be more proud of him.

Here's to you, Andrew! Hope you're surviving out there in the woods!

Visiting me in college.

A trip to West Point to check it all out. I told him then that I would retake this picture when he graduated, he just had to get in first!

All three of us at Andrew's High School graduation. I captioned this on facebook saying "Pretty sure he was adopted." My mom's response was "NO HE IS NOT!"

When he was a just a little Plebe at the Army vs. Navy game in Philadelphia.

a solution to homemade ice cream

2010-06-21T17:05:00.008-04:00

I had to share this, because it directly related to my last post. I have now found a solution to currently not owning an ice cream maker. The Brown Eyed Baker solved my problem. I'm sure I could have just googled how to make ice cream without an ice cream maker, but randomly stumbling upon this post made it so much better!

So, if you're feeling adventurous and you have some (or a lot of) time on your hands and you just desperately want to make your own ice cream...I suggest you read the following from Brown Eyed Baker:

Making Ice Cream Without an Ice Cream Maker (Method A)

1. Prepare the custard base as directed in the recipe (including chill time in the refrigerator).

2. Remove custard from the refrigerator and stir with a rubber spatula. Transfer the mixture to a freezer-safe bowl or container (if not already in one). Cover tightly with plastic wrap or an airtight cover. Place in the freezer and allow to freeze for 2 hours.

3. Remove from the freezer and beat with a hand mixer to break up the ice crystals that are beginning to form. Cover and place back in freezer for 2 more hours.

4. Remove from the freezer and beat again with the hand mixer. The ice cream should be thick but too soft to scoop. If it is not thick enough, return it to the freezer for additional freezing time. Beat again. If the ice cream has thickened properly, stir in any add-ins at this point (chocolate chips, cookie chunks, etc.). Do not beat with the hand mixer after the add-ins have been mixed in.

5. Pour into a plastic airtight freezer container, leaving at least ½-inch space at the top. Cover and place the container in the freezer and allow the ice cream to freeze until firm.

Making Ice Cream Without an Ice Cream Maker (Method B)

1. Prepare the custard base as directed in the recipe (including chill time in the refrigerator).

2. Remove custard from the refrigerator and stir with a rubber spatula. Transfer the mixture to a deep freezer-safe bowl or container and place in the freezer for 45 minutes.

3. As it starts to freezer near the edges, remove from the freezer and stir vigorously with a fork or whisk, being sure to break up any frozen sections. Return it to the freezer.

4. Continue to check every 30 minutes, stirring vigorously as it’s freezing. It is estimated that it will take 2-3 hours for the ice cream to sufficiently frozen and ready.

I also stumbled upon this gem today. So if you're up for spending MORE time in your kitchen, I highly recommend you check this recipe out from My Own Sweet Thyme.

image from My Own Sweet Thyme

This is on my list of things to do. Tofu is super versatile and I love it!

You scream, we all scream

2010-06-15T16:23:00.005-04:00

I have a love/hate relationship with ice cream. As I've told you before, I'd much prefer a bag of chips (with cottage cheese, of course) to a pint of Ben & Jerrys. But don't get me wrong...I love ice cream. Just like you do. Sometimes...it's just amazing.

I was reading through my blog list today, and came across this recipe on Savory Sweet Life.

Is that healthy-ish ice scream? I think it might be. No, I am not a vegan...nor will I ever be, but that looks so good. Like eat-the-entire-container good. AND, it's sweet and salty. Just how I like it.

Also, I just recently had homemade ice cream at a friend's, and it was delicious. Mint Chocolate Chip. Not usually my first choice, but I definitely would have eaten her whole container had there been no one else there. True story.

So I am going to need an ice cream maker. Preferably this one:

So...if you want to buy me one, just let me know. I will send you my address.

Happy Wednesday.

2010-06-09T10:03:00.009-04:00

I like to spend a lot of my time browsing the web. Don't tell my boss!...or any future employer for that matter. Here are a few things I've enjoyed recently...

~Awesome cupcake list. I'm not even a crazy-obsessed cupcake person, but I want to attempt to make all of these. Every single one of them. Yes, even the one with beets.

Ming Makes Cupcakes

~I want to buy all 10 of these pieces and all the other collections. Well most of them. And then actually be able to pull them off. And then go on a vacation...outside of the U.S..preferably with an infinity pool...in my own villa. The only thing I've used my passport for in a long time is the bar, because my license expired.

Vogel 10

~I wish this was cheaper. With free shipping.

MyMixGranola

~My co-worker and fellow food blogger, Sarah, recently got married, moved to Texas and left me. I miss her.

Life with B's

~I've recently become of fan of this food blog. I sort of want the writers' lives.

Food Republik

~This will, without a doubt, make you laugh a little.

Sleep Talkin' Man

~This will also, if you love Sandra Bullock.

Sandra Bullock

~I just got my first pair of TOMS. I got the Classic Navy ones. They may be the most comfortable pair of shoes that I have ever put on my feet. I'm ready for more. I'm thinking these next:

TOMS Wedges

~My aunt recently started this website in light of another aunt of mine that was diagnosed with MS. Not only do I think its a great idea, but the rocks are a great little house decoration, with a story behind them. So pray for someone, and send them a thoughtful gift that will brighten their day.

Rock and Prayer

Fun Fact:

At exactly 06 minutes and 07 seconds after 5 o'clock on Aug 9th 2010, it will be 05:06:07 08/09/10. This won't happen again until the year 3010

Turkey Salad

2010-06-08T14:55:00.002-04:00

Miss me??

Summer is in full effect and if there is one thing I hate about DC, it's the summers. I know...I know, I'm such a debbie downer. Everyone should love summer and the sun and the long days and eating outside and picnics. Well, I do love all of that, but in DC that all comes packaged with lots and lots of humidity. And lets just say humidity and I just do not get along. The idea of sweating profusely while casually taking a stroll outside is not very appealing to me. Unless, mind you, this is all taking place at the beach...then I'm happy as a clam. However, DC is not on the beach and of course, like the extreme winter we had, it appears we may have an extreme summer (the temperatures are already 15 degrees higher than they were this time last year!). My point: I in no way want to turn on my oven in my non-air-conditioned kitchen. It's already like a sauna as it is. Not to say I won't eventually turn it on, but I'd much rather make non-oven related meals.

Here's a classic favorite...my way! Remove most of the mayo and add Greek Yogurt. Delicious...and refreshing for those really hot summer days.

Turkey Salad

1/2 lb. ground turkey
1/4 cup white onion, diced
1/4 cup celery, diced
1/4 cup apple, diced
1/4 cup red grapes, sliced in half
2 tablespoons craisins
handful chopped cilantro
1 tablespoon mayo
1/4 cup Greek yogurt
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper (optional)
salt and pepper
lettuces leaves (Bibb lettuce works best even though they are not used in the picture)

1. Brown the turkey and let cool in the fridge. Feel free to season it as you wish. Possibly some garlic, salt and pepper.

2. Combine all ingredients. If you want, put it all in a bowl and shake... for as long as you want.

3. Refrigerate. Or don't.

4. Eat.

Relax. That meal was no sweat.

Beet and Goat Cheese Risotto

2010-05-11T14:58:00.001-04:00

Recently I was craving beet risotto. Don't ask. It's a very random thing to crave...I know.

But then again, risotto is awesome. As are beets...which took me a very long time to realize. My first experience with beets was at my grandma's house. She always made pickled beet eggs, a Pennsylvania Dutch delicacy. Those...those smelly little things...I don't think I will ever be able to get one passed my nose. The smell was rancid. I had to hold my breath each time one of the adults decided they wanted to scarf one down. aosidofiajws. I just had a shiver run through me.

Beets, however, are surprisingly really good...and do not smell nearly as awful. Plus...they are really pretty. And considering how bright they are, you know they are healthy.

I had beet risotto in some fancy French restaurant a while back and it was amazing, which probably explains my craving. This is not a replica of what I had, but good nonetheless. The creaminess of the goat cheese will make it hard for you to put this down. Despite that, I urge you to not mix your canned beets with hard-boiled eggs and try this instead...

Beet and Goat Cheese Risotto

1 tablespoon olive oil
2 garlic cloves, minced
1 cup diced white/yellow onion
1 cup arborio rice
2 teaspoons dried basil, fresh if you have some
1/2 cup red wine
1 can pickled beets
1/2 cup water
1 teaspoon salt
3-4 cups chicken broth
1/4 cup goat cheese
few handfuls of chopped walnuts

1. Before anything, chop up the canned beets so you're prepared.

2. Heat oil in on stove over medium-high heat. Add 1 garlic clove and onion; saute 3 minutes.

3. Add rice, other garlic clove, and basil; saute 1 minute.

4. Add wine; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.

5. Add salt, beets and half of the juice from the can, stirring constantly until absorbed.

6. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes.

7. Add cheese, stirring until blended.

8. Sprinkle each serving with 1 tablespoon walnuts.

9. Serve warm.

10. Impress your guests with this sophisticated (yet fairly simple...shhh) meal!

Spicy Nuts

2010-05-04T16:57:00.002-04:00

This is going to be short and sweet.

This is a really great and easy recipe that I happened upon recently reading through some healthy snack ideas in a magazine. If you like sweet and salty combinations, this will be right up your alley. Also a bonus from making this recipe, at least for me, it saves money by not having/wanting to buy those tiny, pricey little jars of deliciously flavored Blue Diamond almonds.

Just buy nuts in bulk and flavor them yourself and...YOU win!

Spicy Nuts

1 cup mixed nuts (I used almonds, walnuts and cashews)
1/4 cup maple syrup or honey
1 teaspoon salt
1 teaspoon chili powder

1. Preheat oven to 350 degrees.

2. Heat the maple syrup or honey in a pot on the stove. Just a few minutes until warm.

3. Mix in nuts and spices and stir until completely coated.

4. Lay nuts on a greased baking sheet and bake for about 10 minutes,until toasted. About half way through, take nuts out and stir them around. Watch them closely and make sure to not burn.

5. Keep them stored in a plastic bag.

6. I would say "go wild," but don't! Despite their healthy-ness, they do have a TON of calories. So snack easy.

Healthy-ish Mashed Potatoes

2010-04-26T16:19:00.007-04:00

Mashed potatoes are a great comfort food...and usually something that health conscious folk steer clear from. Because, one, they are a white starch, which the media has scared a lot of people away from. And two, because they are usually mashed with tons of salt and butter making them a silky, soft, creamy delicious side dish.

So why not get your mashed potato fix with a healthier version? White potatoes are not a sin. Yes, they have a lot of carbohydrates. But they DO grow in the ground making them a raw, natural food. Obviously, don't eat like seven potatoes minus the salt and butter and feel good about yourself. It's called portion control...something most of our restaurants have yet to figure out.

Sarah, from Life with B's, told me the other night, at her bachelorette party, that one of my favorite phrases is, well not actually a phrase, but a word ending..."ish." Apparently, I use it way more often than I thought.

Therefore, you get...Healthy-ish Mashed Potatoes.

Healthy-ish Mashed Potatoes

3 small potatoes
1/4 cup chopped red pepper
1/4 cup chopped scallions
1 teaspoon olive oil
1 garlic clove, minced
1/4 cup low fat Greek yogurt
1/4 cup low fat cottage cheese
handful of chopped parsley (or any other fresh herbs you have available)
salt, pepper, cayenne and paprika to taste

1. Clean potatoes. Cut each in half. Do not peel. The potato skin is the healthiest part.

2. Boil potatoes until soft.

3. While the potatoes boil, chop red pepper, scallions, and Parsley.

4. Drain potatoes and mash together with all ingredients.

5. Season to your liking.

Throw some cheddar cheese on top if the Greek Yogurt and cottage cheese aren't completely satisfying you.

And try not to eat them all in one sitting. Share.

Springtime Berry Smoothies

2010-04-07T21:26:00.001-04:00

A few things about these Berry Smoothies:

1. I am very excited for berry season. Strawberries are by far my favorite fruit. I do not love strawberry flavored things that much and I really dislike the gooey strawberry stuff you sometimes get with desserts, but there is nothing much better than a fresh, ripe strawberry!

2. I added tofu to this smoothie. You may be thinking "Eww...thats gross!" So it turns out that I have read a lot about adding tofu to smoothies, and you can't even taste the tofu. Like my roommate, Catherine, said, "tofu really just takes on the taste of it's surroundings." So when you add it to berries and yogurt and honey, thats what you will taste. Also, by adding tofu, you're adding a lot of good nutrients like protein, which is a huge bonus.

3. Smoothies can be made in so many different ways, so while I really enjoyed this berry smoothie...feel free to play around. Even go wild and do bananas, chocolate and peanut butter. The choices are pretty endless as I'm fairly certain all fruit tastes good mixed together.

4. If you have frozen berries, those work best. They serve two purposes at once: fruit and ice. This is especially useful when your blender won't blend your ice cubes!!!

Berry Smoothie

1/2 cup frozen berries
1/4 cup Pineapple chunks with Pineapple juice
1/4 cup Greek Yogurt
1/4 cup tofu (extra firm, firm, soft...the choice is yours)
1 tablespoon honey
1 teaspoon cinnamon

1. One easy step: blend it all together!

the most amazing grilled cheese in the world

2010-04-05T16:48:00.015-04:00

At one point, I made it my objective to make this blog about nutrition and healthy food. I did, however, tell you that that might not always happen. This post is in no way good for your health. Actually, I take that back...it will make you so happy...which in turn is good for your health.

I recently visited my friend Mandy in Cleveland. She is basically my other half. Our other friends find it comical to make us one, kind of like when Jennifer Lopez dated Ben Affleck and they were "Bennifer" or how Angelina Jolie and Brad Pitt are "Brangelina." We are Dandy Moogan. It's hard to explain, but look it up on facebook. We are there.

And...we definitely both love food. So of course, it was only natural that our weekend visit in Cleveland was somewhat planned around food. My number one priority: Melt Bar & Grill.

This picture is bad. Really bad. I'm sorry. I was so excited to eat it, I didn't really play around with the picture-taking much. But you definitely can not miss the amount of amazing fried food I had before me.

Why Melt? Have you ever seen Divers, Drive-ins and Dives? It is one of my favorite Food Network shows out there. Guy Fieri drives all over the country finding the best cheap eats available...which are usually greasy, deliciously fried little pieces of heaven. I have now been to three of the restaurants: Melt in Cleveland, Momocho which was also in Cleveland (it was on the show after my trip to Cleveland), and Blimpy Burger in the world's best college town ever...Ann Arbor, Michigan. Have I not told you that I'm a Wolverine?

Back to the grilled cheese. Mandy and I split...obviously. She ordered the Montecristo which is a must. Meats, Cheeses, beer battered! and you get to dip it in this sweet berry preserve which completes the entire grilled cheese.

I went with the The Parmageddon, which was featured on the show and also shown in the picture above. It is filled with pierogi, fresh napa vodka kraut, onions and a sharp cheddar. Who would have thought to put pierogi on a sandwich? It was awesome...really. (But....I'd go with the Montecristo if you happen to make it to Cleveland anytime soon!)

Also, side note, eat more sandwich than fries. Not that you'll really want to be counting any kind of calories at this place, but the fries are standard fries...nothing out of the ordinary.

Thanks to Mandy for making my Melt experience happen and for being a fat kid with me.

Mandy and I at the top of the state of Ohio.

Please excuse the orange jacket. It's Mandy's jacket. For some strange reason, she loves the color orange which most people can not pull off for the life of them. I am clearly one of them.

FYI...She got me to snowboard that weekend. My first time! I look happy here in this picture, but do not be fooled. Snowboarding hurts. A lot. But I can only assume that I probably burned an entire Melt experience worth of calories that day.

Greek Pasta Salad

2010-03-18T15:38:00.004-04:00

When I have leftovers, I love to recreate something different with them. I feel like I am just wasting a meal if I just eat the same thing I ate the night before. Does that make sense? Anyway, thats what I did with this Greek Pasta Salad. I decided I wanted pasta, but not just pasta like I had the night before . But maybe cold pasta salad because spring is in the air? And what goes well with Sun-dried Tomato and Artichoke pesto? Feta does. So do green olives, and red onions, and tomatoes, and red pepper, and even more (un-pureed) artichokes. So I tossed together a Greek Pasta Salad...

I do not have a great camera, obviously, but sometimes I just like to play around. Food makes a spectacular muse.

Greek Pasta Salad

1 cup Pasta, preferably Fusilli
1/2 medium tomato, diced
1/2 red pepper, diced
1/4 cup red onion, diced
10 green olives, sliced
4 marinated artichokes, chopped
2 tablespoons feta cheese
1/2 cup Sun-dried Tomato and Artichoke Pesto (Recipe here)
salt and pepper

1. Prepare pasta.

2. Combine all ingredients in a bowl with a lid.

3. Shake.

4. Refrigerate.

5. Eat...

6. ...and enjoy the warmer temperatures and the sun shine!

Meatless (Meat) Loaf

2010-03-08T12:52:00.007-05:00

Picture Courtesy Whole Foods Market

My first concert was Meatloaf. How appropriate, right? My parents took my older brother, Patrick, and I when we were still in elementary school. Mind you, if the concert had been a movie, it would have been rated R for language. That didn't really phase Patrick and I, though. We loved it!

Ironically, I don't really like meatloaf, the food...not the band. I actually love the band. How could you not love "I'd Do Anything for Love (But I Won't Do That)" or the just the entire Bat out of Hell album?

Back to the point. My mom used to make meatloaf every now and then for dinner and I remember always being really disappointed in her decision. The thought of meat in a loaf grossed me out. I do have to say, however, in recent years, I gave more thought to the idea of meatloaf. My conclusion...I like meatballs, and meatballs are basically the same thing. So I guess meatloaf is not so bad. It is definitely not my favorite, but not as gross as I once believed.

Then I saw this recipe on Whole Foods website and was intrigued. It's not your average loaf. The idea is meatloaf, but minus the meat. Instead it is filled with nutritious ingredients like quinoa and oats and chickpeas. I am a sucker for strange things. If a recipe is out of left field and something you would never think of on your own, I have to try it out. So I did just that (now that I have really built you up for the exciting world of meatloafs)...

Quinoa Loaf with Mushrooms and Peas adapted from Whole Foods Market

1 tablespoon extra virgin olive oil, plus more for greasing
8 ounces button mushrooms, sliced
Salt and ground black pepper to taste
1 (15-ounce) can no-salt-added garbanzo beans, rinsed and drained
3/4 cup rolled oats
2 cups cooked quinoa ( Learn to Cook: Quinoa)
1 cup frozen green peas
1/2 cup chopped fresh parsley and/or 1 tablespoon minced fresh thyme
1 medium tomato, chopped
1 cup (about 1 onion) chopped red onion

1. Preheat oven to 350°F.

2. Lightly grease an 8-inch loaf pan with oil; set aside.

3. Prepare your quinoa (use directions on quinoa box).

4. Heat oil in a large skillet over medium-high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes.

FYI...this is my favorite cooking utensil. This little spatula and I are best friends.

5. Put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. In a large bowl, combine mushrooms, bean mixture, quinoa, peas, parsley, tomatoes, onion, salt and pepper.

6. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle. Bake until firm and golden brown, 1 to 1 1/4 hours. Set aside to let rest for 10 minutes before slicing and serving.

A few notes:

1. Feel free to switch up ingredients. Originally, the recipe called for sundried tomatoes, but I didn't have any so I used a raw tomato. Also, you may hate peas and want to omit them all together. I actually didn't have fresh parsley, so I used dried parsley and dried thyme.

2. Bake a bit longer than recommended. Mine was still very moist in the middle after 1.25 hours.

3. Use as a veggie burger!

4. This was not my favorite recipe as of yet. There is a good chance I may not make it again. (This is the first time I have said that on my blog.) But really, I'd probably prefer meatloaf with meat! However, that said, if you are a vegetarian, you may really enjoy this recipe. I think it would be greatly improved if you played around with the spices.

Happy Monday!

More soup for your soul

2010-03-04T13:06:00.004-05:00

This soup makes me really happy. It's perfect. It probably beats all other soups I have made, even the Carrot, Ginger, and Cashew soup. I'll leave you with that...and, of course, the recipe.

Butternut Squash Soup

3 whole butternut squash, peeled and diced
3 stalks celery, diced
1/2 onion, diced
1 carrot, diced
1 tbsp. ground ginger
1 qt. vegetable stock (or chicken stock)
1/4 cup vegetable oil
salt and pepper

1. Sauté onion, carrot, celery and squash until onions and celery are translucent, about 5 minutes.

2. Add ground ginger and vegetable stock. Simmer 15-25 minutes until squash is soft.

3. Puree mixture; season to taste with salt and pepper.

P.S. This recipe is from my friend Maggie's sister, Claire's, cookbook. It is no normal cookbook. In an effort to raise money for the Evanston Community Foundation, she went around and asked for recipes from a few favorite restaurants in Evanston, IL. Well, she did a great job. The cookbook has a lot of great recipes, and it makes you wonder why the restaurants even gave away their secrets! This butternut squash soup recipe is from a restaurant called Prairie Moon. Great idea, right?

P.S.S. This soup is actually one of three parts. It is one part of New Mexican Painted Soup. The second part is a tomato soup and the third part is a roasted poblano potato puree. You are supposed to layer the three soups. Start with the squash soup, then the tomato soup, and then the roasted poblano soup. If you want, you can swirl them all together, or enjoy them separately. Don't worry, I will give you the two other recipes! Did you really think I would leave you with just that?

Tomato Soup

8 Roma tomatoes, diced
1 whole onion, diced
1 tbsp. garlic
2 cups vegetable stock
1 bay leaf
salt and pepper

1. Sauté onions until translucent. About 5 minutes.

2. Add garlic. Sauté for 30 seconds.

3. Add bay leaf. Sauté to toast leaf, releasing flavors.

4. Toss in diced tomatoes.

5. Add vegetable stock. Bring to boil, and then reduce to simmer 20 minutes.

6. Puree.

7 Season to taste with salt and pepper.

Roasted Poblano Potato Puree

2 poblanos
1 diced onion
1 large potato diced
2 tbsp. vegetable oil
1-1/2 cup vegetable stock
salt and pepper

1. Roast poblanos in oven (high heat!). Cover in bowl with plastic wrap for 10 minutes until skin is tender. Remove skin and seeds.

2. Sauté the onions until translucent, about 5 minutes, add potatoes and cook another 5 minutes. Add chilies.

3. Add vegetable stock and simmer for 20 minutes.

4. Puree and season to taste.

A diamond in the rough: mussels, frites and beer

2010-03-03T12:09:00.003-05:00

My roommate, Maggie, and I recently discovered this website, LivingSocial, and let's just say it has become my new favorite thing and perhaps my largest expense as of recent. The deal is that you buy these coupons from LivingSocial, which LivingSocial bought from restaurants/boutiques/salons/etc. in your city, and you usually get a decent discount. You also have approximately 6 months to use them, depending on the coupon. Sound too good to be true?

It's true. I swear. We tried it!

Our first purchase: a 25$ coupon for 50$ worth of food at Granville Moore's . And let me just tell you, this place really is a diamond in the rough, that is if you like mussels and good beer. The Belgian restaurant is located on H Street, an up-and-coming (if you will) area of DC. The narrow, pub-like restaurant probably holds about 30 people. When we arrived, of course, all of the rugged, wooden tables were full, along with the bar. The tiny back patio, which is where we managed to score a table, definitely did not scream up-scale dining. There were a few random tables with mismatching chairs that looked like they had been picked up from a garage sale.

But the food...oh my...the food was tip-top! I have had good mussels and I love a good beer, and this place is definitely worth every penny that you spend...coupon or no coupon.

We started our meal with appetizers. Two actually: the Fried Risotto Cakes and the Crab Croquettes. Necessary? Absolutely not. One...because they weren't all that amazing. Fried food is fried food. And second, I would probably never get an appetizer again because the mussels (plus the dipping bread) and frites were plenty. But we had a coupon...so why not?

Then there were mussels, our sole reason for being there. Maggie and I had the Moules Navigateur. They were spectacular...and really spicy, which I love. They were so spicy that I had to take long breaks in between and my face was breaking out in a sweat! I would get them again, but I am dying to try all the other options too. I did, however, get to try the Moules Moroccan because Jon had them (sharing makes decision making so much less troublesome.) They were also delicious, especially because of the extra treat...sausage.

I have to say though, one of my favorite parts were the frites. I contemplated giving up french fries for lent, but then decided that was not feasible. Not only were there frites, but there was an array of dipping sauces. I love condiments of all sorts. My go-to is ranch, but when you add options like Truffle Aioli and Horseradish Creme and Garlic Ranch and Chipotle Mayo...I get overwhelmed. We, of course, had 5 dipping sauces. For the record, I do think that the Garlic Ranch won.

OK. I'm done raving.

Cheers!

Soup for the Soul

2010-02-15T20:59:00.009-05:00

I disappeared for a while. I know. Life seems unusually busy...but maybe thats just all in my head!

Anyway...

Soup. There is just something about a great soup. It's so warm and comforting. It makes you feel like you should wrap up in a blanket, throw on some slippers and cozy up on a couch before devouring a gigantic bowl. Especially with all this snow we've had, it seems like the perfect heart-warming meal. At least that's how I feel! Not so sure about you.

So surprise, surprise...I have been on a soup kick. They are so downright simple. And you end up making a lot and you can throw it in your freezer and use it when you want or need to like I have this week for lunches. Just make sure you have a really good piece of Tupperware for carrying it to work. As if that was not already obvious! I have these awesome ones that I am obsessed with. Nothing can get through the lids. They are made by Ziploc, in case you are curious.

But that is neither here nor there.

The soup! This soup is delicious. There aren't enough words to tell you how much I love this soup. It's creamy, smoky, sweet, silky, savory....and everything in between. The best part...it's uber good for you. I know I told you it's creamy, but I in no way used a drop of anything dairy-like. All of the ingredients are raw, which only makes me love this soup more.

This is definitely not the only recipe out there, but I used the one I found on Savory & Sweet. It's a great recipe, and of course, I highly recommend it.

Carrot Ginger Soup with Cashews adapted from Savory & Sweet

*2 lb. carrots, peeled and cut into 1 inch pieces
*4 cups water

*1 Tablespoon olive oil
*1-1/2 cups chopped onion
*2 cloves garlic, minced
*2 Tablespoons freshly grated ginger
*1-1/2 teaspoons salt

*1/4 teaspoon cumin
*1/4 teaspoon ground fennel
*1/4 teaspoon cinnamon
*1/4 teaspoon allspice

*3-4 Tablespoons fresh lemon juice
*3/4 cup toasted cashews

1. Place the carrots in a medium saucepan and add the water. Bring to a boil, cover and cook until the carrots are very tender (10-15 minutes)

2. Heat the olive oil in a small fry pan. Add onion and cook over medium heat until translucent. Add ginger, garlic, salt, and spices. Lower the heat and continue to saute for another 8-10 minutes, until the onions are soft. Stir in lemon juice.

3. Combine the spice-onion mixture with the carrots and the cashews. Use a blender to puree the mixture until smooth.

(Serves 8-10)

Feel free to devour numerous servings yourself!!

Snowed In: Sun-Dried Tomato and Artichoke Pesto Pasta

2010-02-09T13:40:00.011-05:00

I left work early on friday and then I had Monday, Tuesday, Wednesday AND Thursday off. Four and half days. I thought at the beginning of this snowmageddon that I would be lucky with Monday. With 2 feet of snow already on the ground from the weekend, we then proceeded to get about 10 more inches on Tuesday and Wednesday. Who would have thought? There is now a ton of snow here. The most since like 1898. Yes, I do know that, only because the news reported it repeatedly. Unfortunately, I think it's safe to say the fun is over. Well sort of. Tomorrow morning we have a 2 hour delay, so I do not have to be at work until 11am. Which is really ridiculous because we all know what will happen tomorrow. Everyone will go to work, talk about the Snoverkill and waste away the day. And then we will have a 3-day weekend. Thank you George Washington for being born in February.

While I am loving all of this, I also am getting a bit restless. I have seen about 4-5 movies in the last few days, slept more hours than necessary, and I can't seem to just stop eating, especially fat-kid, comfort food.

Yes...I said fat-kid food. You know what I'm talking about.

Ironically, this pasta dish I made brings to mind hot and sunny summers at a lake in Michigan with these kids...

Every summer, we - aka me and a few of my friends from college - meet in Michigan for a few days at a lake. We go boating, water tubing, lay out, drink and be merry, and obviously, we eat! We set it up so that a few people are scheduled for each meal. My friend, Jackie, and her husband, Mark, were in charge of this mouth-watering dinner that I thought about regularly afterwards:

So naturally I asked for the recipe, the super simple recipe, and whipped up my own pesto-y pasta. While it's not so fatty, its definitely comforting...and versatile. You can make it over the summer while in the midst of bikini season, or, if you're currently like me, while you're in the midst of sweatpants and hoodie season. It is a delicious, simple and light pasta dish. It would definitely be worth your while to mix up a leafy green salad and toast some garlic bread to accompany this dish. So grab a blender/food processor, boil some pasta annnddd, of course, pour a big glass of red wine!

Sun-Dried Tomato and Artichoke Pesto Pasta

* 1 can of artichokes, plain or marinated
* 6-7 sun-dried tomatoes
* 2 cloves of garlic
* water from artichoke can
* 2 tablespoons extra virgin olive oil
* handful of fresh parsley leaves
* as much pasta as you want
* a heaping amount of grated parmesan
* a bottle of red wine!

1. Boil pasta.

2. Blend artichokes, sun-dried tomatoes, garlic cloves, and parsley. Add oil and water as needed.

3. Toss the cooked pasta with as much of the pesto as you like and top it off with some parmesan.

4. You're all set and ready to eat.

Cheers to the 6-day weekend and the quickly approaching 3-day weekend (well...for those of us in DC at least!!)

Hodge Podge Cookies

2010-02-04T19:33:00.006-05:00

That's my street yesterday morning. So pretty and quaint in the snow.

DC is cold. And we're on the verge of getting about 2 feet of snow this weekend, again. Unlike many of those in DC, I am ecstatic. I absolutely love winter...the snow, the hot chocolate with tiny fake marshmallows, snow boots, scarves, cozy sweaters, cuddling, sledding, snowmen, snowballs, snow angels...you name it, I love it. Except skiing, only because I tried once and lets just say the easy slope and I had our differences.

There's something about a snow fall in the city though. I'm used to Michigan winters, where a foot of snow doesn't really phase anyone. It's quite comical in DC. Everything shuts down. My roommate just called me from the grocery store and told me that water and bread are sold out. It's as if they are preparing for the apocalypse. All day everyone has been checking the weather religiously and figuring out their daily commutes for the following day. I'm just hoping that we are able to leave work early! It reminds me of the week in high school that we were let out after lunch hour and then got three snow days in a row. That was in Michigan, which means there was some serious snow. Not knowing if I will get off work early tomorrow makes me feel like a kid again. I'm already planning...maybe some sledding in Rock Creek Park. Now I just need a sled...

The upcoming snowpocalypse also brings cookies to mind. Something about making cookies during winter...it's like making snowmen in the snow. You just have to! So I did. I used a bit of everything I had around that was cookie related...hence the Hodge Podge.

Hodge Podge Cookies adapted from Cookie Madness

2/3 cup packed brown sugar
1/3 cup olive oil
2 tablespoons all natural peanut butter
1 tsp vanilla
1 large egg
1 teaspoon baking powder
1/4 teaspoon plus an extra pinch salt
1 cup flour
1/2 cup oats (old fashioned or quick)
1 tablespoon flax seed
2 oz dark chocolate
2 oz reeses pieces chips
handful of toasted pecan pieces
handful of toasted almonds, chopped

1. Preheat oven to 350 degrees.

2. In a medium mixing bowl mix together brown sugar, olive oil, peanut butter, vanilla, the egg.

3. Mix in the baking soda and salt. Then slowly add in the flour. Mix well.

4. Add oats, flax seed, chocolate, reeses pieces chips, pecans, and almonds. The dough will be very stiff, so fold in these ingredients.

5. Make balls a little smaller than golf balls, put on a baking sheet and press the balls down a bit. Bake for 10-12 minutes.

Makes 1.5 dozen

Pour yourself a glass of milk, grab some cookies and cross your fingers for snow days!!!

Green Beans, Apples, Onions and Pecans

2010-02-03T10:18:00.002-05:00

Odd combination? I was recently with my boyfriend, Jon, in Brooklyn, NY visiting his sister and brother-in-law. They took us to this restaurant called The Farm where I had this awesome green bean salad. The green beans were just the way I liked them, steamed so they were still crunchy and bright green. The beans were mixed together with cooked pears and hazelnuts, a combination I would have never put together on my own. I didn't have super high expectations for the dish because, while I like green beans, they are not my go-to veggie. There were plenty of other salads available like a tomato and buffalo mozzarella salad, but at the moment, I felt like going a different route and taking a slightly healthier path, basically meaning there was no cheese in this dish. I loved every bite. I ate the entire thing, despite already feeling completely satiated before my entree came out....that didn't stop me though!

So, of course, I had to try my hand at something similar. The other day I randomly had green beans, a Gala apple, and some pecans. That's close enough, right?? I had some onion too, which I thought would be a great touch. It always surprises me how versatile apples are. From desserts, to meats, to Bean Burgers, to juice, to green beans!

These green beans turned out awesome. I shocked myself a bit. They were simple, a bit citrusy, sweet and perfectly nutty.

Apples, Onions, Pecans and Green Beans

*1 cup fresh green beans
*1 teaspoon butter
*1 teaspoon apple cider vinegar
*1 teaspoon garlic powder
*1/2 onion, sliced
*1 medium apple, sliced (I used Gala, but I am sure you could venture out.)
*handful pecans, chopped
*salt and pepper

1. Put 3 tablespoons of water in a pan and steam the green beans. Add salt.

2. Saute the onions, apples and butter for 3-4 minutes.

3. To the onions and apples, add the green beans, apple cider, garlic, salt and pepper. Cook for 2-3 minutes.

4. Add the chopped pecans. Put lid on pan and cook for another minute.

Eat warm or chilled. Either way, these beans will leave you satisfied!

Bean Burgers

2010-02-02T12:06:00.003-05:00

I would call them veggie burgers, but that's not really the main component. The main component of these burgers was beans. I found this recipe a while back on Buff Chickpea that looked interesting and I had been wanting to give it a go. I don't know about you, but I like a non-meat burger every now and then. That is not to say that I would rather have one over a real, juicy, thick, cheesy medium-rare beef burger. That would actually be a down right lie. I would eat bacon cheeseburgers everyday if they wouldn't cause a slow, ugly death. But actually, a bean/veggie burger is a whole different ball game. They aren't really a substitute for a meaty burger, they are just...a veggies-and-beans-in-the-shape-of-a-burger sandwich, if you will. I like to think of the "burger" section on a restaurant menu as the section that you should only eat sporadically. But this...

...this is actually a scrumptious little patty of beans and veggies. Which means that you probably COULD eat this everyday. So if you are trying to convince someone of the macho, red-meat-eating, male species to eat this Bean Burger, you can explain to them that it's true, it's not a burger, but it's awfully delicious!

Bean Burgers adapted from Buff Chickpea

1/2 cup white soy beans, drained and rinsed
1/2 cup white kidney beans, drained and rinsed
2 large eggs
1 medium apple, diced (I used a Gala)
6-8 baby carrots
1/2 tablespoon red curry powder
1/2 teaspoon salt
1/2 cup cauliflower
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh parsley
1/2 cup chopped raw kale
1/2 cup onion, chopped
1/2 teaspoon ginger
1/2 cup whole-grain bread crumbs
1/4 cup ground flax seed
1 tablespoon extra-virgin olive oil or cooking spray

There are numerous ways to make veggie burgers. I used soy beans and white kidney beans because they were what I had available. However, a better option would be chickpeas. They aren't as soft and would made a chunkier blend. Also, instead of cauliflower, you can use cabbage. I had cauliflower that was about to go bad, so I used it. Honestly, these burgers can really be made with anything. If you have some produce thats about to go bad, don't waste it, blend it all up with some beans. One of my favorite additions to these burgers are the apples. They add a touch of sweetness.

1. Boil carrots for a few minutes. You do not want them too soft, but just a bit so that they blend more easily. Do not blend until mixture is smooth.

2. Add the beans and blend. Again, do not blend until smooth.

3. Add the eggs and blend.

4. Add the cilantro, parsley, apples, and the cauliflower and blend. And again (I have become repetitive!), do not blend until smooth.

5. Put chopped onion and kale into mixing bowl. (I do suppose you could have added the kale to the blender, but apparently I like the extra steps that include chopping.) Pour blended mixture into bowl and mix together. Add the bread crumbs and flax seed. Let sit a minute to soak up the blended mixture. You may need more bread crumbs to help hold the mixture together.

6. Scoop out golf ball sized patties and place on a greased baking sheet.

7. Spray a pan with olive oil cooking spray (or just use olive oil) and place 2-3 patties on the pan.

8. Cook the burgers until they brown on each side.

9. Place on baking rack to cool.

The best thing about these burgers is that you can freeze them. I made 8 burgers. I froze 4 of them and had the rest for that week to take to work for lunch or for a quick dinner.

Different options for toppings:

- lettuce, Tomato, and avocado
- hummus, tomato, and Garlicky Kale
- sauteed onions and mushrooms
- arugula and dijon mustard
- apple slices and cheddar cheese, bleu cheese, or goat cheese
- Tahini and onion slices

Garlicky Kale

2010-02-01T14:54:00.002-05:00

Have you ever been to Whole Foods' salad bar? If not, go right now. If so, have you had their raw kale with their kale dressing? You have to. Stop whatever you are doing and go to Whole Foods now and get some. It is quite possibly my favorite super healthy thing ever.

However, I hate to say this, but there is a disclaimer.

You must love garlic. A LOT! I know a lot of people avoid garlic because it becomes your personal aroma for quite some time after consumption, an example being my mother. (She also claims to dislike onions. I think she just doesn't like the way they leave her smelling.) This kale is so garlicky that you may only be able to eat it at certain times. Like on a Tuesday night. You definitely can not ever eat this before 1. a date, 2. an interview, 3. a dentist appointment, 4. anything where you may have to speak to someone. Tough, right?

Don't be scared though. Kale is a bright leafy green, and when raw, it's even better for you. It has a ton of phytonutrients that help prevent cancer. Remember, the brighter, the better. As for the garlic, just note that The Nutrition Reporter has said that, "If garlic had been created in the laboratory instead of by nature, it would probably be a high-priced prescription drug." Fortunately for you, garlic is pretty cheap and you don't need a prescription!

I was not absolutely sure how to replicate Whole Foods' Kale, so I improvised. This is my version. And I would make it over and over and over again.

Garlicky Kale

*2 cups raw kale
*1 tablespoon extra virgin olive oil
*1 tablespoon tahini
*1 tablespoon lemon juice
*1 garlic clove, pressed
*salt and pepper

1. Massage the raw kale with the olive oil for a few minutes.

2. Add all of the ingredients and mix well. Adjust ingredients to your liking. You could add a bit of cayenne to heat it up a little bit.

3. Refrigerate for a few minutes before eating. Will stay refrigerated for up to 2 days.

Colors of the Rainbow

2010-01-31T16:30:00.007-05:00

I am not much of a baker, but every now and then I have a sweet tooth to satisfy. Sometimes I just enjoy being creative. Sarah showed me this cake one day at work and I think thats the day I started reading food blogs religiously. This cake was more of an art project than a baking project. Note to selves, while this cake could brighten anyone's day, it is especially a kid's dream-come-true cake. Great for birthdays, parties, or just as a weekend craft project. Look how pretty and fun it is! Not to mention, it tastes great too!

Rainbow Cake adapted from Omnomicon

*1 box white cake mix
*12 oz of clear diet soda (1 can, ginger ale and sprite work well)
*food coloring
*16 oz whipped topping

1. Mix cake mix with 1 can of soda.

2. Divide equal amounts of cake batter into X amount of bowls and color them. You can decide what colors and how many colors you want to use. I used ROY G BIV minus the V...so 6 different bowls.

3. Pour each bowl of batter into your cake pan, one at a time. Spread each bowl of batter out so it fills pan. Make sure to not mix the batter together, otherwise you will have a brown cake and thats not nearly as fun.

4. Bake cake according to directions on cake box.

5. Color your frosting any color you wish.

6. Frost your cake and cut out a piece so you can see all of the colors.

7. Show all of your friends and don't tell them how easy it was.

If you make this and love it, think about the other possibilities...cupcakes or layered cakes or other things I haven't even thought of yet!

Hello Kitty Bread

2010-01-29T11:48:00.002-05:00

Happy Friday!!

My co-worker, Natalie, has a minor obsession with Hello Kitty and asked that I post this picture of her bread to my blog:

It's a bit difficult to make out, but if you already know what you're looking for, you should be able to see it! She didn't actually buy the bread this way. She got a toaster for Christmas that prints the Hello Kitty on the bread. As she says, "Cool, eh?"

Happy 50th Birthday to my Mother!

2010-01-27T11:11:00.003-05:00

So my mom's birthday was actually yesterday. And no...I did not forget...I just didn't get a chance to put it on here! I've actually told her this many times, but I hope she had the best day!!

Here's to 50 more great years, Mom! I love you!

Zengo

2010-01-25T21:38:00.011-05:00

The following menu from the asian-latin fusion restaurant Zengo:

Mojito de Mango
Thai Chicken Empanadas
Charred Tuna Wonton Tacos
Chipotle-Miso Soup
Wok Tossed Rice Noodles
Pork Belly Steamed Buns
Roasted Scallops al Mojo de Ajo
Wakame-Hijiki Seaweed Salad

annnnddd...dessert!:

Lemon Yuzu Cake
Mexican Chocolate Tarte
Churros Y Chai

Babaganoush

2010-01-25T16:16:00.004-05:00

I have recently come to really appreciate eggplant. It's easy, healthy and delicious. This may be the most simple recipe I have ever come upon. If you like babaganoush...don't bother buying it, make your own. It will be cheaper, it will last you a long time, and it will most likely be better for you because you know exactly what you're putting into it. The following recipe is really just a guideline. If you want it more lemony, add more lemon. If you love garlic like me, go wild. If you like it creamier, add more Greek yogurt and more tahini.

Babaganoush

*1 whole eggplant
*1 garlic clove, minced
*1 tablespoon tahini
*1 tablespoon Greek yogurt
*lemon juice
*salt & pepper

1. Preheat oven to 400 degrees F.

2. Cut the top off the eggplant and poke holes with a fork in the skin. Place on baking sheet and bake for 45 minutes.

3. Remove from oven and let cool for a few minutes. Peel skin and leave behind. Put eggplant in a bowl.

5. Mash together eggplant with fork and add remaining ingredients. Adjust ingredients to your liking. Enjoy with Wasa crackers.

FYI: For the Holidays, in an attempt to help me with my blog, my boyfriend got me my first subscription to Bon Appétit. It was really sweet and thoughtful...he did good! Anyway, I just received my first copy and, needless to say, I am very excited. Why did I not already have a subscription? That I don't know. I have no reasonably good response. I am actually simply excited to have a collection of them. Perhaps I will buy a cute shelf to display them. Have I gone too far? But really, I have already found a bazillion things I want to take a shot at recreating. Maybe not a bazillion, but you get the idea. I'll keep you updated, whether things turn out great or if I completely destroy them.

701 Restaurant

2010-01-21T12:06:00.013-05:00

This is the only picture that we got from 701 Restaurant, thanks to my crafty co-worker, Sarah. When we walked in the lights were dim and everything was very elegant...probably not the place to be snapping pictures! So this is all you get. And I'm sorry about that because the food was amazing. I was pleasantly surprised. Most of my Restaurant Week experiences have been good, but not really memorable. My entree reminded of a dish I had in Philadelphia at a restaurant called Alma de Cuba . It was a salmon dish with a lentil and banana salad. It was one of the most memorable dishes I had ever had. My experience at 701 Restaurant was very similar. I had the Rice Crusted Sea Bass. 1. I love Sea Bass. 2. It included pureed cauliflower and I love cauliflower in all forms. It may, however, be at its best when pureed. And, of course, if you add enough butter, cream and salt, anything will taste amazing. This cauliflower had so much of those oh-so-healthy ingredients that it tasted just like mashed potatoes. I actually asked the waiter if it was cauliflower or mashed potatoes. His response "Yes, it is cauliflower. They put it though this machine...." He did not have to go any further. I got the idea. The dish also included lentils, golden raisins, eggplant, chickpeas and a curry emulsion. It was delicious! Bottom line....701 Restaurant is a must-go restaurant, if in DC.

Help Out!

2010-01-15T11:53:00.001-05:00

Text "YELE" to 501-501 to donate 5$ for Haiti releif. You can donate up to six times!

Happy Friday!

a good day for a good meal

2010-01-12T15:46:00.007-05:00

Today was a bit stressful. It started with the DC metro, my nemesis. While I absolutely love public transportation, the fact that I am car-less, and that my job provides me with a monthly transportation allowance, I hate the metro. And yes, it is "metro" here...not subway...not train. (And no, I am not a DC native, but very few of us are.) The pushing and shoving is difficult to adapt to. I guess it is a good thing I don't live in New York City! But sometimes, its either the tourists or, as my co-worker referred to them as, "local morons" that can really put a damper on the rest of your day. So I created a list with some guidelines for riding the metro, not in necessarily any order. Read them, learn them and live them.

1. Please stand on the right side of the escalators. PLEASE. Some of us like to walk up and down and when you stand on all sides there is a lot of unnecessary bopping and weaving required. If we can't even bob and weave around you, then we can't move, and we may miss the next train.

2. If you are visiting and want to see all the amazing monuments and museums, take a cab or walk. If you have a dying need to experience the metro because you're from the 'burbs, do not even attempt during rush hours. Thanks.

3. The metro constructed these amazing poles inside the train cars so that everyone can hold on and not fall over. They were not put there so that you could lean your entire body against it. This is especially true when the metro is crowded. (And yes, you would assume this was all common sense, but let me tell you, it is apparently not.)

4. When the metro is crowded, and people need to get off at their stop, everyone blocking the door needs to remove themselves. If that means getting of the train, then I suggest you get off. It is likely a DC local will yell at you if you do not.

5. While the train is moving, it is not necessary to annoy everyone else and ram into them so that you can get closer to the door because you have to get off soon. You will get off...trust me, I have never missed a stop!

6. If you are wearing a massive backpack...you suck.

7. Watch and observe someone using their metro card. It will save you, and me, a lot of hassle.

8. When the platform is crowded, please do not run to the front of the line. That's just not fair!

9. Walk faster.

10. Turn down your music. We do not ALL want to listen to it.

11. If the line you are riding is delayed, wait a few trains. They will come every 2 or so minutes. I promise! Please do not shove yourself in. It makes for a super unpleasant ride.

12. Deodorant is a wonderful thing.

Ok, I think that is all I have, but I am sure there are a few others that other disgruntled metro riders would be more than willing to share with you!

OH...I thought of another one. Just came to me.

13. Do not jump into the tracks. That would be great.

Now I'm really done.

Do I dare divulge the rest of my day? Lets just say it involved an eye appointment, paying a lot of money, not understanding why, being ridiculously confused by my insurance company's coverage and their website, and then having blurry vision for 4 hours...all while knowing that today is not the end of it because I still have to actually order the contacts that I do not yet have a prescription for. UGH.

Luckily, it's restaurant week here in DC which I started planning for weeks ago. I actually made 4 or 5 reservations knowing that I would later cancel most of them. I'm not always on top of everything, but this I can do! Tonight, my co-workers and I are going to 701 Restaurant. We have been trying to decide what to get all day. Sad...I know.

Here's the menu...

Dinner Appetizers

Black Bass Ceviche
orange, red onion, avocado, cucumber, mint

Roasted Beet Salad
granny smith apples, walnuts, goat cheese, orange yogurt

Grilled Scallops
butternut squash puree, grapes, oranges, capers, balsamic brown butter
$3 Surcharge

Baby Greens
stayman apples, manchego cheese, red onion, radish, mustard vinaigrette

Clam 'Chowder'
smoked potato gnocchi, manila clams, prosciutto, bacon, oyster crackers

Dinner Entrees

Baked Potato Raviolis
cheddar cheese, scallions, malt vinegar onions

Roasted Pork Tenderloin
braised red cabbage, winter vegetables, whole grain mustard sauce

Braised Beef Short Rib Rigatoni
cremini mushrooms, tomato, shaved parmesan, whipped ricotta

Rice Crusted Striped Bass
lentils, chickpeas, spiced eggplant, golden raisins, cauliflower puree, curried emulsion

Crispy Buttermilk Chicken Breast
creamy polenta, collard greens, scallions, gravy

Scottish Salmon
potato puree, roasted fennel, swiss chard, preserved lemon, coffee hazelnut vinaigrette

Dinner Desserts

Brown Butter Feuilletine Blondie
soft chocolate ganache, sesame seed brittle

Lemon Cheesecake Miroir
lemon cheesecake with gingerbread crust, lemon bavarain, lemon miroir

Chocolate Bete Noir
flourless chocolate cake with blood orange marmalade

Apple Buckwheat Shortcake
apple, dried cherry and fig compote with fresh whipped cream

Banana Pudding Profiteroles
banana cream puffs with bittersweet caramel sauce, almond toffee

I'm fairly certain that whatever I choose, and of course the drink I decide to get, will make the this morning seem like a piece of "Lemon Cheesecake Miroir." Too corny??

To be continued (minus the ranting)......

"She's so.....granola"

2010-01-06T15:12:00.008-05:00

I heard someone described as "granola" recently...and I loved it! It's so accurately descriptive! Well, not of me...but hippies. Ya know..the earthy, with nature, hemp-wearing, granola-y type. Fits in perfectly! I'm going to use it all the time. Exciting, right?

Anyway, the subject is somewhat relative to my main New Year's Resolution: get healthy. You just fell out of your chair due to shock...I know. About ten years ago(ish), my dad had a mini-mid-life crisis. Losing some weight was an objective but it was about more than that. It was about completely changing his lifestyle. As he started riding 40 miles a day on his bike, he also became very aware of his eating habits. And while he was reading and learning all this new stuff, my family and I were hearing about it regularly. At the beginning, it was a lot about exercise and being active and burning calories. Then there were the foods that would make you uber healthy, superfoods, which included blueberries, broccoli, spinach, raspberries, etc. (basically any food with very bright coloring). Ten years later, after 3 Ironman competitions, two 100-mile bike races in the mountains of Colorado, a few new bike purchases, losing a few pounds and packing on some muscle, it was really just about living a long, healthy life. What does that entail? It doesn't mean being skinny and eating fat free, carb free, sugar free foods! It means being fit, flexible, having a strong core, eating foods that make you live longer, understanding how and why you should eat those foods, and just feeling good. My dad has become somewhat of a preacher when it comes to this stuff. He could write this much better than I could! I would love to convince him to teach a class.

I have been preached to many a times! I am built just like my dad...unfortunately. My older brother, of course, was built just like my mother! (My younger brother might as well have been adopted because I am unsure how he fits in! He's about 6'1" and 200lbs of muscle.) Life is so unfair...jk...jk...my dad hates when I say that! But seriously, I am built just like him. I could blow up at any point. Scary thought! Luckily, I have had him building and maintaining my motivation for years. This Christmas he bought me the book he just read called UltraMetabolism: The Simple Plan for Automatic Weight Loss .

So far, I love the book. It starts by informing you that our country's obesity levels have tripled in about thirty years. You would think we were getting smarter, instead, we're just getting fatter. It goes on to explain how different foods effect your body and metabolism. It touches on obesity, the food industry and government policy, which is a really great aspect to the book, despite the hostility you might feel towards the USDA. Bottom line, we are in control of our metabolisms and we can make it run more quickly and smoothly if we want. You do that by eating foods that are as close to their natural state as possible. Eating food that is processed, which is our country's forte, ruins you. It slows down your metabolism, makes you fat, gives you heart disease, and all of that other bad stuff. We have actually processed foods that are barely what you could consider food, i.e. shortening/trans fat! It's almost like a form of soft plastic. Gross.

Are you seeing how "granola" made its way into this post yet? Before I give you the wrong impression, I am in no way perfect. When it comes to eating, I am no saint. I love cheeseburgers. I love french fries. I love pasta. I love bread of all types. I love butter. I love Wendy's Spicy Chicken Sandwich combo meal! Truthfully, I love high fructose corn syrup because, lets face it, everything that it's in tastes good! BUT...yes, but...over the years, I have learned a little about high fructose corn syrup, and I understand what it is and what it does to you. I tend to be the person in the grocery store that takes 2 hours to buy a few things because I read labels religiously. Sadly, I am not amazing at implementing my knowledge into my daily lifestyle, hence my New Year's Resolution. I may read the labels, but, disappointingly, restaurants don't have labels, and I really enjoy eating out. I can say that I try though! If you have noticed, the recipes I have posted thus far are for the most part healthy and use whole, raw foods. I am very passionate about making food healthy/making healthy foods, even if I completely butcher something to the point where your dog won't eat it. (That hasn't happened yet. I don't own a dog.) It's like a challenge to me. How many bad ingredients can you remove and how many good ingredients can you substitute? On that note, future warning: I will most likely only provide healthy recipes. When I say healthy, I don't mean strictly fruits and veggies. There will be some butter, sugar, bad carbs and probably a decent amount of cheese. Also, if it's disgusting, I'm sorry. Don't make it again? What can I say? I like to experiment.

Here's to eating better in 2010!

Homemade Granola (surprised???):

2 cups Rolled Oats
1 handful of Almonds
1 handful of Pumpkin Seeds
1 tbsp. Sunflower Seeds
1/4 cup Raisins
3 tbsp. Canola Oil
1/4 cup Honey
1/4 cup Brown Sugar
1 pinch of salt
1 tsp. cinnamon

- Preheat the oven to 350 degrees F.

-Toss the oats, almonds, pumpkin seeds, and sunflower seeds together in a large bowl. Whisk together the oil, honey and brown sugar in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 by 18 by 1-inch sheet pan.

-Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 45 minutes.

-Remove the granola from the oven and allow to cool, stirring occasionally. Add the raisins. Store the cooled granola in an airtight container. You can use the container your rolled oats came in.

-Pour it over some Greek yogurt and Enjoy!

Happy New Decade!

2010-01-06T14:26:00.004-05:00

I am alive! I am alive and doing quite well actually. So do not fret! I know that you were worried...the 2 of you that read this! I had a feeling this would happen. That I would start to write and get excited about having my own blog...and then...as the excitement faded, my writing would come to a halt. Typical slacker behavior. Ugh! Maybe being less of a slacker should be thrown in with my like 8 other New Year's Resolutions. Yeahhh....so don't panic if I take a week, a month or a year...hopefully not the latter. I have had a journal since 9th grade, and while I haven't kept up with it consistently, I still write it in when I want to. I am rambling. Basically, if I disappear for long periods of time, it doesn't mean I quit posting. I'm just lazy.

Happy Belated Holidays! I hope the first 6 days of 2010 have been spectacular! I will be back VERY soon with something new...but for now, I will leave you with this little gem of a quote from the BEST SHOW EVER, Jersey Shore! (Please note my sarcasm.)

"That's why I don't eat frickin' lobster or anything like that. Because they're alive when you kill it." —Snooki

Read more: Jersey Shore Recap: This Week’s Top Ten Catchphrases -- Vulture http://nymag.com/daily/entertainment/2010/01/jersey_shore_catchphrase_count.html#ixzz0brZIn2NH

Pumpkin Lasagna

2009-12-06T21:48:00.011-05:00

And continuing with my Fall squash obsession...

I have explored quite a few different ways to use squash this season. And by quite a few, let's just say I read all of my 40-something food blogs all day at work every day this Fall (well, I guess not all day...but close!) At least there is no harm in the obsession. It can't hurt me. It'll actually probably help me out...in numerous ways. 1. It's healthy. Most helpful during the holiday season considering the amount of cookies we will all consume!! 2. It's cheap and I can get at least 2 meals out of like 1 butternut squash. I actually got a lot of meals out of the one can of pumpkin that I used below (Luckily, pasta is also cheap. Too bad its not as healthy as squash). 3. It's simple. Anyone could make squash, even if you claim that you do not go near kitchens/ovens/stoves/etc. Usually you can just chop them up, scoop out the seeds and other gook, and throw them in the oven. 4. It's good. Duh.

Anyway, this Pumpkin Lasagna was a favorite. It is possible that it may have had something to do with all the cheese that was used, but I'd really rather just ignore that thought.

Pumpkin Lasagna Adapted from Food Mayhem

Pumpkin Lasagna
~about 9 servings

* 1 pound 5 ounces (or 21 ounces) fresh mozzarella, divided
* 1 1/2 cups whole milk ricotta cheese
* 3 tablespoons unsalted butter, cut in a few pieces
* 3 cloves garlic, minced
* 2 3/4 cups pumpkin puree
* 3 tablespoons light brown sugar
* 1 tablespoon maple syrup (preferably grade B)
* 1 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 1/2 teaspoon kosher salt
* pinch white pepper
* 1 (1 lb) box lasagna sheets

1. Preheat oven to 375 degrees F.

2. Shred 12 ounces of mozzarella and mix with the ricotta in a large bowl. Set aside.

3. In a 2 quart pot, melt butter on low heat. Add garlic and brown lightly. Stir in pumpkin, brown sugar, maple syrup, cinnamon, nutmeg, salt and pepper. Stir until it’s all warm. Remove from heat and set aside.

4. Smear a thin layer of pumpkin mixture on the bottom of a 9×13 glass baking dish.

5. Place 3 lasagna sheets across. Smooth a layer of ricotta/mozzarella on. Smooth a layer of pumpkin mixture on top. Repeat until you have 5 layers of pasta, cheese, pumpkin. (You will use 15 lasagna sheets in total so there may be extra sheets in the box.)

6.Slice the remaining 9 ounces of mozzarella. Arrange in one layer on top.

7. Cover with aluminum foil and bake for 35 minutes. Remove the foil and bake for another 5 minutes. Let it rest for 5 minutes before serving.

Thanksgiving 2009

2009-12-05T16:27:00.021-05:00

I may be a week late, but oh well...better late than never.

Heres a taste of my Thanksgiving! First things first...the turkey, obviously...

Pre-carving...

Post-carving...

My mom stuffs the turkey every year with stuffing, which she makes with sausage, celery and onion. It is A-mazing!

Then there's the mashed potatoes, which I tried a little differently this year in an attempt to be slightly healthier (which is really unnecessary during THanksgiving...I know!). I used 3 of your standard white potatoes and 1 sweet potato. Which of course, is way too many mashed potatoes for 5 people, but its Thanksgiving...might as well go all out. I mixed in a little bit of butter, milk, sour cream, salt, pepper, cayenne pepper, parsley, and A LOT of garlic.

We also had a sweet potato dish that was a hit. It was your standard canned sweet potatoes, pineapple, pineapple juice, cinnamon, brown sugar, and marshmallows. Sooo good!

Turkey's best friend: Cranberry sauce. I have to admit, I DO really love canned cranberry sauce. It will always be a standard on my Thanksgiving menu, despite the fact that its clearly no culinary masterpiece. I also like to dilly-dally around and make my own. Last year I made more of a cranberry relish. This year, I made my own cranberry sauce with fresh cranberries, apples, clementines, orange juice, brown sugar, cinnamon, nutmeg, and, unfotunately, way too many cloves. If I had done without the cloves, it would have been great. There's always next year!

Every year my dad makes his special celery salad that is a recipe thats been passed down. It's very simple. He puts chopped celery, sliced black olives, cherry peppers, anchovies, olive oil, salt, pepper, and red wine vinegar in a big tupperware bowl and shakes it all together. It's best if made the night before and kept in the refrigerator so it can marinate. I love it, minus the anchovies but my dad is very opposed to leaving them out! So I work my way around them! I've never been able to enjoy an anchovy, unless its been pureed into a Ceasar dressing.

A new dish we tried this year was like a green bean casserole-y thing. We decided it was good, but not very Thanksgiving-like. We probably won't be doing it again on Thanksgiving. First we sauteed onions and garlic in some olive oil, and then poured in canned tomatoes with oregano. We let it simmer for a little while and then threw in fresh green beans and put the lid on. Once the beans cooked for a little while (I prefer mine to be cooked lightly), put them in a glass casserole dish. And then the best part...put feta on top and bake at 350 degrees for about 15 minutes!

And last but not least, my mom's Strawberry Pretzel Jello. Which I am sure is not HERS...but she introduced it to me and makes it every year...so I like to consider it hers! It's the perfect combination of sweet and salty.

Strawberry Pretzel Jello:

2 cups crushed pretzels
3/4 cup melted butter
1/4 cup sugar
1 tub (9 ounce size) Cool Whip
1 cup sugar
8 ounces cream cheese
2 packages (3 ounce size) strawberry Jello gelatin
1 package (16 ounce size) frozen sweetened strawberries
1 cup boiling water

Directions:

For Crust: Combine pretzels, butter and 1/4 cup sugar. Press into 9 x 13 baking dish and bake at 350F for 10 minutes. Cool to room temperature.

For White Layer: Cream together cream cheese and 1 cup sugar. Fold in Cool Whip. Spread over pretzel crust.

For Red Layer: Dissolve gelatin in boiling water. Stir in frozen strawberries, Chill until partially set, about 1 hour and spread over white layer. Chill until set and serve.

Actually, I lied. Pie is last! Always! Our favorites at home: Banana pudding, Chocolate pudding, Pumpkin and Apple. My personal favorite: Banana pudding!

My niece certainly enjoyed them..thats for sure!

Popcorn

2009-11-30T22:12:00.008-05:00

I don't love popcorn. It is definitely not my favorite snack but I do know that its a better alternative to many other snacks...aka chips! I was actually reading an article in Women's Health Magazine (one of my favorites) and it was giving tips on healthy snacks that would satisfy an unhealthy craving. And not that this is major breaking news to anyone really, but popcorn does just that! Actually, sometimes it does. It's no chip, but sometimes it will do the job...it has a bit of a crunch. And if you are trying to watch your calorie intake, popcorn is a smart choice. You can eat an entire 3 cups of it, which is quite a bit, and its only 100 calories. (AND, if you want a sweeter snack, there is always kettle corn, which I prefer.)

I just made myself some popcorn...for the first time in years probably. I was at the grocery store and remembered this "recipe" that I saw someone use one time and wanted to try. The flavor was not intense, but just enough to give the popcorn an extra little kick. So of course I asked what was in it so that I could steal her crowd pleasing snack idea and call it my own (kidding...sort of). Simple...Garlic, Salt and Oregano. Thats all. Nothing fancy. Just 3 simple spices that everyone has in their spice cabinet. There is just something about the Oregano that really caught my attention. Obviously, there are numerous ways to dress up your popcorn, but I thought I would share this in case you're in dire need of a popcorn idea.

Also, in case you were wondering, I do realize that I did not post during the most important food holiday. How could I, right? Well, in my defense, I was at my parents, in Massachusetts, and did not want to drag my computer through security so I left it at home. And yes, my parents own a computer, but it is slightly ancient and slow. I'm no technical snob or anything, but no thanks. I like my Macbook and its quickness.

Thanksgiving food coming soon....

Comfort Food: Butternut Squash Mac and Cheese

2009-11-24T11:58:00.018-05:00

Picture courtesy of Savory Spicy Sweet

Mac and Cheese may possibly be the best comfort food. Maybe? Pasta and cheese? Can't really go wrong there. This recipe that I found on Savory Spicy Sweet sparked my interest...I love squash, I love pasta, and I love cheese. A while back, I had tried another lighter version of Mac and Cheese that used carrots. It was good and I may make it again, but it was not spectacular. I am not sure I would necessarily even consider it a Mac and Cheese dish. It was more just like another variety of pasta. The cheese wasn't really that prevalent, and I think that for Mac and Cheese, you should definitely be able to taste the cheese! Seems pretty reasonable, right? So I came across this recipe and wanted to give it a go. The butternut squash is a much better match with the cheese. It is more potato-like which blends well with the cheeses that are used (ricotta, cheddar and Parmesan) and gives the dish a smoother texture than the carrots had.

Butternut Squash Mac and Cheese adapted from Savory Spicy Sweet

Ingredients:

* 1 small butternut squash (about 1 pound) , peeled, seeded, and cut into 1-inch cubes (about 3 cups)
* 1 cup homemade or low-sodium canned chicken stock, skimmed of fat
* 1 1/2 cups nonfat milk
* Pinch of freshly grated nutmeg
* Pinch of cayenne pepper
* 3/4 teaspoon coarse salt
* Freshly ground black pepper
* 1 pound elbow macaroni
* 4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
* 4 tablespoons Parmesan cheese, finely grated (1 ounce)
* 2 tablespoons fine breadcrumbs
* 1 teaspoon olive oil
* Olive-oil cooking spray
* 1/2 cup part-skim ricotta cheese

Instructions:

1. Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
2. Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
3. Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
4. Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.

I altered a few things. For one..I made this for myself, so I cut the recipe in half. I used both ricotta and cottage cheese, and also added extra cayenne pepper for a little extra kick. When you are ready to serve it, you may want to consider ketchup. I grew up putting ketchup on my Mac and Cheese. (I don't think that's weird? Maybe it is? Oh well.) It adds a tomato-y sweetness to this savory dish.

I will definitely make this again...and hopefully share it with others!

Enjoy!

Greek Yogurt, Sour Cream and Mayo

2009-11-23T14:18:00.014-05:00

I know...its been a while. Turns out, making your blog look cool is tough. I am not computer savvy, so when directions start talking about "configuring the coding" I panic a little. And then, I mess things up. Which is what I have been doing for the last week...messing it all up. Hence my new design...random colors...simplicity. Please note, my colors may change often as I may be the worst person ever at making decisions. One day, hopefully, I will be able to figure out how to have a pretty template. Or maybe someone will do it for me. Until then...bare with me.

Moving on....

I love Greek Yogurt.

Today for lunch I had carrots with ranch dressing. I love ranch....good ranch. And I am picky about it. I do not like Kraft or Wishbone; they have a strange tang to them. Personally, I think they are gross. I think you get the idea. Anyway, my favorite kinds are always homemade and mayonnaise based...go figure. I worked at a Michigan Koney Island for few years in high school, and they have the best ranch EVER. But I will tell you, I've had to make it and when you have to lug out a 3 or 4 gallon tub of mayo, it will make you cringe.

So I try to avoid mayo when cooking, unless its essential (or I just really want it, because lets be serious, its good). Solution: Sour Cream or Greek Yogurt.
The ranch I made for lunch was made with 0% Fage Greek Yogurt (which I love, but will admit that the 2% is better but the difference is small) and part of a Hidden Valley Ranch Packet (Dips, not dressing). You can also use Sour Cream, which is what the directions suggest, but Yogurt is ultimately the healthier choice. More times than not, Greek yogurt can be used in place of sour cream or mayo. There are times I would avoid it, though. For example, mixing canned tuna with Greek Yogurt is not really my cup of tea. The health benefits will not outweigh the taste. It's really not even a pleasant thought.

I would say that 9 times out of 10, Greek yogurt will work.

Try these options:

* Replace the sour cream on your tacos for a dollop of Greek Yogurt. You won't even notice the difference.

* Use a generous amount as a spread in a wrap and don't feel guilty.

* Add it to your soups to make them creamy.

* Use it in all sorts of dips such as Spinach and Artichoke dips.

* Instead of a heavy cream Alfredo sauce on your pasta, try replacing the cream with Greek yogurt.

* Make healthy, protein rich smoothies with Greek Yogurt, Tofu, ice and your choice of fruit.

* Replace your cottage cheese chip dip ;) with a spiced-up Greek Yogurt.

* Use it in place of oils when backing banana bread or brownies.

* Add granola, cranberries and almonds or honey and walnuts to enjoy a great mid-morning snack.

* Make Tzatziki sauce by adding cucumbers, lemon juice, dill, garlic and salt and pepper. One of my personal favorites.

* Add a spoonful to your favorite chili.

* Mix it with applesauce.

Or...just enjoy it all on its own!

Manic Mondays

2009-11-17T16:12:00.015-05:00

I can't create Bibimbap everyday. Some days I am not incredibly motivated to make something that requires turning on the stove. I like my microwave...and quite frankly, I'm not too concerned with the bad rep it gets. (My co-worker, Sarah, told me that if I just don't stand in front of it when I open the door, the radiation won't get me. Hope you're right, Sarah!!) Anyway, so instead of having to brainstorm, turn on the stove, and wash dishes, I simply made some leftovers using my microwave (I also wrote this on Tuesday). Who doesn't love leftovers? I know I certainly do. In fact, I even love most of them cold (especially cold pizza). I decided though, that leftover chili, specifically Pumpkin Turkey chili...in the winter, is best served warm.

Pumpkin Turkey Chili adapted from Serious Eats

Ingredients

1 tablespoon vegetable oil
1 cup chopped onion
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
1 (4 ounce) can chopped green chiles
1 large clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can red kidney beans
2 cups (1 14.5 ounce can) pumpkin puree
1 1/2 tablespoons chili powder
1/2 tablespoon cumin
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cayenne pepper to taste (at least 3 good shakes)
1/4 cup fresh cilantro, chopped

1/2 cup shredded Cheddar cheese (optional)
1/2 cup sour cream (optional)

Procedure

1. Heat oil in a large skillet over medium-high heat.

2. Saute onion, green bell pepper, yellow bell pepper (I actually used a whole yellow pepper), green chiles, and garlic until tender, about 10 minutes. Make room in the center of the skillet, add turkey, and brown, about 10 minutes. Stir in tomatoes, beans, and pumpkin. Season with chili powder, cumin, pepper, salt, and cayenne.

3. Reduce heat and simmer at least 20 minutes. Stir in fresh cilantro. You can serve topped with Cheddar cheese and sour cream. However, I did not have sour cream so I used cottage cheese (totally acceptable, and really..are you surprised?) I also used leftover chip crumbs for a little crunch. I used Garden Salsa Sunchips.

I love fall. It is most likely my favorite season. One of its perks is that squash is widely abundant. This fall I've been trying to incorporate squash into a lot of my meals because it is delicious, filling and really healthy. I did not LOVE the pumpkin in this dish because it didn't provide a strong pumpkin taste. It may have added a bit of a sweeter bite, but had I not told anyone it was there, they probably would not have realized. It definitely was a texture thing. Usually it is the canned tomatoes that give chili it's almost-soup like texture, but this recipe calls for less tomato while the pumpkin makes up for the rest. However, while it may not have satisfied my need for squash, the chili was definitely still a good, hearty meal on a chilly night (pun intended).

Bibimbap

2009-11-15T16:35:00.021-05:00

The other night I went to dinner with a few friends at a Korean restaurant, downtown DC (which is, by the way, where I live!). They took me to this place called Mandu. Turns out, I had been before...on a first date. But on the date I didn't focus on the food at all...I was way too nervous and concentrated on finding things to talk about! I wish I would have though, especially considering how the date went. The food was great! My friends introduced me first to an Aloe Sojutini (a Korean Martini), which was incredibly refreshing and delicious - a must try! Then they insisted that I get this dish called Bibimbap for my entree. Bibimbap reminds me of a Korean fried rice. I like fried rice and I trusted their judgement - and could not ignore the way they raved about it. They were right! It was delicious. This is what it should look like (sorry that this pciture does not really do the dish justice):

So good that I had to recreate it for myself. So after rolling out of bed this morning, I went to Whole Foods to get everything I needed for the dish...and maybe a few extra things (I can't walk in there and not spend more than I need to)! I had a few staples: sesame seed oil, carrots, salt, eggs and Sriracha Hot Sauce (definitely a staple for those that love spicy food). Things I had to buy:

White Rice
Spinach
Shiitake Mushrooms
Zucchini
Bean Sprouts
Tofu

The only thing that I could not recreate was the hot stone bowl. At the restaurant, the entire dish was served in this hot bowl which continued to cook the rice, making it crunchy....mmm! I, unfortunately, do not own stone bowls! I am sure I could eventually figure out another way to mimic the idea though. Anyway, I just decided I would live without crunchy rice...it was still going to be delicious (at least, I hoped!). To begin, I prepared the rice. I used Thai Jasmine rice, but I think any white rice would work well. Sadly, rice is not my specialty. I am really just not good with rice. And of course, I managed to burn it, but luckily, not enough to ruin it. Wheww!

Then it was on to preparing the vegetables. I used an entire bag, figuring that a) it would cook down to about a cup and b) too many veggies can't hurt and c) I need lunch for work tomorrow! I sautéed the entire bag, 2 tsp. of sesame seed oil and a few shakes of salt and few sesame seeds.

While my spinach was cooking down, I started grating a few carrots. I could have probably saved myself the trouble and bought grated carrots, but I didn't. In fact, I was even stuck grating baby carrots. Oh well.

I managed. I then sautéed the carrots in the same pan I used for the spinach, using the leftover sesame seed oil. Then I prepared the bean sprouts. I used about 1.5 cups and added some sesame seed oil (I hate measuring..and rarely do so...I apologize), salt and sesame seeds. Just eyeball it. You can do it..trust me.

Also, I put the bean sprouts in the microwave for a minute once I mixed everything together. I wanted them to be warm when I added them to the dish. After the sprouts, I sautéed the shiitake mushrooms (these are my favorite part), like everything else, in the same pan with the leftover sesame seed oil. Almost there....

For the zucchini, I did some more grating. However, grating a zucchini is much easier than baby carrots. You are less likely to grate your fingers! Always a plus. And then...take a wild guess...thats right, sauté...

Tofu is not necessarily a traditional Bibimbap ingredient; beef is the most common. At the restaurant, I had pork, and loved it. However, they did offer the option of Tofu...so I thought I would test it out. Tofu can be tricky; no matter the firmness, it always manages to fall apart on me. I used it anyway. I used approximately 1 cup of Tofu, cut into small cubes. I put it in the pan with some sesame seed oil, salt and sesame seeds. It went from this:

To this, aka, started to turn brown on all sides:

The only thing left that requires the pan is the egg, which adds the perfect touch to this dish. An over easy egg is quick and easy. The runny yolk mixes with all the ingredients and gives the dish the "fried rice" feeling.

And we're done with the pan! The last step is to make the spicy red sauce. Bibimbap usually comes with a red pepper paste. I could not find any spicy pastes at Whole Foods. Maybe I didn't look hard enough? Instead, I mixed together about 1 Tbsp. of Sriracha hot sauce and 1 Tsp. of sesame seed oil and added some salt. It did the trick!

Just sprinkle as much sauce as you want on top...depending on how much spice you can handle! I prefer a lot...

Mix everything all together and there you have it...Bibimbap! I have to say...I did a good job. You should try it!

First recipe on my food blog..CHECK!

Remember the Name

2009-11-12T13:49:00.010-05:00

I have told a bazillion people that my favorite food is cottage cheese. (Preferably two percent, small curd...and I am starting to believe that Breakstone's is my favorite brand.) I tend to get looks of disgust and faces that say "really? that's kind of weird." I quickly tell them that my other favorite food is chips, with hopes of slightly redeeming myself. But really...I love chips! I am clearly on Team Salty. But whats even better? Well it turns out, cottage cheese is a fantastic chip dip. Yup, chips and cottage cheese. I have a bizarre obsession with it! In fact, when I'm down, unlike most people who go out and buy themselves a pint of Ben & Jerrys, I buy chips and a pint of cottage cheese. Usually, during these down times, I will splurge with my favorite Doritos, Blazin' Buffalo. During non-sad times, I like to go with a healthier choice, SunChips (they're healthier, right?). Sometimes I even dress-up the cottage cheese. You can pretty much add anything your little heart desires to cottage cheese (or vice versa)...garlic, salt and pepper, hot sauce, dill, mustard, pineapple, flavored yogurt, jam...you name it!

So TA-DA... the title of my blog! I had been sharing a few suggestions with my friend over g-chat and most of my suggestions got a "Really? No!" I wanted to incorporate numerous aspects of my life like the fact that I'm from Michigan/Midwest or the fact that I lived in Singapore and love Asian food. One of my ideas was Midwestern Mai Tai. I liked it. She didn't like that...at all. The title "Chips and Cottage Cheese" automatically reigned supreme when after sharing this suggestion with my friend I got a "TOTALLY. hahaha. you have to!" I've known her for years, and she will probably tell you that my love for chips and cottage cheese is my oddest quirk.

Don't knock it till you've tried it!

"The first quality that is needed is audacity."

2009-11-11T15:36:00.000-05:00

I needed a neat way to start my blog. So what do I do? I googled "first quotes"...as in quotes that have to deal with firsts or new beginnings. This quote by Winston Churchill was the winner. But actually, thats not true, it wasn't the winner before I googled the definition of "audacity." In my defense, I had an inkling of an idea, but I wanted to be 100 percent sure. Also in my defense, my inkling of an idea was correct! Therefore, Churchill was deemed the winner.

So....the definition of audacity: Fearless daring; intrepidity. Thats what this first blog is: audacious. Today, I am putting myself out there. Why? The other day I was reading through my endless list of food blogs that I have tagged on my Google Reader. I started reading Orangette, written by Molly Wizenberg. I started getting really into it and was reading how she got started. She started her blog about 5 years ago and since has published a book, writes a monthly column for Bon Appetit, and is now opening a restaurant. Thats when the jealously set in.

Right after that, my head started spinning with ideas. I spent the rest of my day at work (yes, at work!) making a list of ideas. That was yesterday. Today, right now, I am at work, typing my first entry of what I hope can be a really cool - if you will - food blog. As for the rest of my day, I am going to figure out how all this blog stuff works...aka, I am going to play around with my font and colors until it looks cool!

Also, just so no one thinks that this is just a ploy (or just a pathetic attempt) at being famous in the food blogging world....I really do love food. Ask anyone I know.