Wasabi Mashed Potatoes

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

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

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

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

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

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

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.