Blueberry Lavender Coffeecake with Lemon Thyme Crumble

I love nearly everything that involves a combination of Lemon, Blueberry and Lavender. I had some blueberries from my local produce stand hanging out on the counter in desperate need of being used, so I first thought of scones. I wanted to include some lemon and lavender because duh! and I wasn't finding just the right recipe. I did find one for a lemon blueberry coffee cake and thought that to be just fine! I modified the original a bit because I only had about a cup of berries. I also didn't have any plain or vanilla yogurt in the house. There was also a glaze that I didn't need, but I can see where it would be tasty for people who enjoy things a bit sweeter. I will include my recipe here and link the original below.

Crumble Topping:
1/4 cup granulated sugar
1/2 cup all purpose flour
1 1/2 Tbsp lemon zest
1/2 tsp Thyme
3 Tbsp butter, softened
pinch of salt

Cake:
1/4 cup butter, softened
1/2 cup granulated sugar
1 egg
1/2 cup sour cream *See Notes
1/2 tsp vanilla extract
2 Tbsp lemon juice
1 Tbsp food grade lavender buds
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup fresh or frozen blueberries, thawed and well drained

Instructions:
Preheat oven to 350 degrees F.

Grease a 9" cast iron skillet or cake pan (round or square doesn't matter)

Make lemon thyme crumble by combining sugar, flour and salt in a medium bowl. Add in lemon zest and thyme and stir to combine.

Add in butter and using a pastry blender, work the mixture until it resembles small pebbles. Set aside.

For the cake:

Combine the lemon juice and lavender buds in a small bowl (or measuring cup) and let that sit while you prepare the rest of the cake.

Mix together butter and sugar until light and fluffy.

Add in eggs, one at a time. Scrape down bowl.

Add in sour cream, lemon juice, lavender buds and vanilla.

Add in flour (minus a tablespoon), baking powder, baking soda and salt.

Mix to combine, do not over beat.

Sprinkle blueberries with remaining 1 Tablespoon flour and stir to coat the berries.

Gently fold berries into the batter.

Pour batter into prepared pan and spread evenly.

For the crumble to get those bigger tender bites I squeeze a bit of the mixture in my hands, and then set it on top of the cake. I poke it just a bit to break the large clump and spread it out. I continue to do this until the cake is covered.

Bake for 30-35 minutes.

Insert a toothpick to see if cake is done, should come out clean.

Remove from oven and allow to cool on a rack.


Notes:
*Sour Cream: Plain, vanilla or lemon or honey blended greek yogurt will all work really well in this cake, it really just depends on your preference.

*This recipe doubles very easily. I needed only one medium lemon for the given recipe.

Source: http://www.thirtyhandmadedays.com/lemon-blueberry-streusel-coffee-cake/

Salmon Chowder

So I HATE clam chowder.  I've never met one I liked.  I've tried A LOT of them.  Just something about it I'm not a fan of.  The idea of a yummy fish chowder though had me intrigued.

I hate to waste stuff, so, when I cook meat and there are bones or "leftover" pieces, I make broth.  My iddy biddy freezer is full of quart sized yogurt containers and take out soup containers of chicken, pork and seafood broth.  It's handy because I know what's in it, I control the seasoning, and I also know how long it's been sitting around and the standards it's made with.  I'm not a holier than thou for carton stock, I get it when I don't have my own... I just prefer my version.

I've had a salmon filet also hanging out in the freezer because I wasn't quite sure what to do with it.  I knew once I took it out I'd have to use it same day, so I've been hesitant without a plan of action.  I pulled it out this morning and stuck it in the fridge thinking in the end I'd just throw it on my grill pan and put it over a pretty salad.

Today was cold.  Not just cold, it was cold, and wet, rainy, and windy and frigid.  I got home not being able to feel my fingers and just wanted tomato soup and grilled cheese... well no bread and no tomato soup, so that was out.  I ran through my head though, that I could make a potato soup, then there was the issue of the fish that either had to be cooked or tossed... so then Chowder entered my head.  I think there was an earworm dropped in sometime this week (maybe on Top Chef) about a fish chowder, so I decided that's what I was going to do.

So here's what I came up... This is so not exact at all, and may not be the best version, but it was sure yummy!

Ingredients:
6 Slices Bacon (chopped, fried, and drained on paper towel)
2 Small or 1 large Red Onion (diced)
2 Carrots (diced)
2 Stalks of Celery (split in half and sliced)
5 Small Red Potatoes (diced)
2 Cloves Garlic (minced)
15 oz can Fire Roasted Diced Tomatoes (drained)
2 quarts Seafood, Chicken or Veggie Stock
1 Sheet Toasted Nori (cut into fine ribbons)
1 teaspoon Tarragon
1 teaspoon Dill
2 teaspoons Sea Salt
1/2 teaspoon Cracked Black Pepper
1 lb Salmon (you can usually find 1/2 lb filets) skin removed, cut into small cubes
1/2 cup Milk
4 oz Cream Cheese (cut into small pieces)

Instructions:

Sautee bacon in a heavy cast iron or stainless dutch oven, use a slotted spoon to removed cooked bacon, and drain on paper towel. Turn heat down to medium low and add onions, celery and garlic to the rendered bacon fat. Cook until onions are a bit translucent. Once those are cooked add in Carrots, Potatoes, and Tomatoes.  Toss with the cooked veggies. Add in stock, top with a lid and cook until carrots and potatoes are tender.

Once veggies are tender, the stock should have reduced a bit. Add in milk and stir to combine. Add in reserved bacon, salmon cubes, nori, tarragon, dill, salt and pepper. Stir to combine. Raise heat till chowder starts to bubble and fish starts to turn opaque. Stir in the cream cheese until it is incorporated. Cook until fish is fully opaque.

Your chowder may need a little more milk, or to cook longer and reduce a bit more depending on the texture you want.  I like mine on the thicker side, so I cooked it about 5-10 minutes after adding the cream cheese.

>pics to come when I clean the kitchen up<

(Vegan) Peanut Butter-Chocolate Chip Banana Bread

This can be made standard or vegan or dairy free... my modifications are noted by the bold italics.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 medium ripe mashed bananas
• 1/2 cup creamy peanut butter
• 3 tablespoons unsalted butter, melted   
• (3 tablespoons non-dairy margarine, I used Nucoa brand)
• 1/2 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 2 large eggs 
• (I used the equivalent to this in egg substitute)
• 1 1/2 teaspoons vanilla extract
• 1/2 cup milk 
• (I used Blue Diamond Vanilla almond milk)
• 1 cup chocolate chips 
• (check ingredients, most store brands are made with soy and are vegan)
• 1/2 cup chopped unsalted  
• (mine were salted so I rinsed them off in a strainer and patted them dry)
• 1 1/2 teaspoons turbinado sugar, optional

Preheat oven to 350 degrees F. Oil and flour a 9 inch loaf pan.

In a medium sized mixing bowl, sift together flour, baking powder, baking soda and salt.

In a large mixing bowl, using a mixer on medium speed, beat together banana, peanut butter, 2 tablespoons margarine, granulated sugar and brown sugar until creamy, about 2 minutes; stir in eggs (replacer) and vanilla extract until combined. Reduce mixer speed to low and beat in milk and flour mixture until just combined; stir in chocolate chips and peanuts.

Pour batter into prepared pan; bake for 50 minutes. Remove pan from oven, melt additional tablespoon butter, brush evenly over the top, and top with turbinado sugar. Continue to bake an additional 5 minutes or until golden brown.

Cool completely before removing from the pan and slicing ... or take it out immediately and force it upon others like I did.

Modified from original source:
http://www.sugarplumblog.net/2009/05/peanut-butter-chocolate-chip-banana.html

Layered Mocha Chocolate Chip Cookie Dough Brownies

Ingredients:

For Brownies:

1/2 cup all-purpose flour
1 tablespoon dark or Dutch-processed cocoa powder
2 tablespoons espresso powder or strong brewed coffee

1/2 teaspoon salt
3 1/2 ounces (1 bar) dark or semisweet chocolate, chopped
1/3 cup unsalted butter, cut into cubes
2/3 cup light brown sugar, packed
2 large eggs, lightly beaten
1 teaspoon vanilla

For Cookie Dough:

1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 tablespoons milk or cream
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup mini semisweet chocolate chips

For Chocolate Glaze:

3 1/2 ounces (1 bar) dark or semisweet chocolate, chopped
3 tablespoons unsalted butter, cut into cubes

1 tablespoon espresso powder (cooled strong coffee)

Directions:

Preheat oven to 350 degrees F. Line the bottom and sides of an 8-by-8-inch pan with parchment paper, leaving a slight overhang on two sides.

To make the brownies, sift together flour, cocoa powder, espresso powder (coffee) and salt in a small bowl and set aside. Melt chocolate and butter in a double boiler or a bowl set over a saucepan of gently simmering water. Stir until smooth, then remove from heat. Add brown sugar and whisk until sugar is dissolved and mixture has cooled slightly. Whisk in eggs and vanilla. Using a large rubber spatula, fold flour mixture into chocolate mixture until just incorporated. Pour into prepared pan. Bake 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. Transfer pan to a wire rack to cool completely.

For the cookie dough, in a large mixing bowl beat together butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in milk and vanilla. Add flour and salt and stir until incorporated. Stir in chocolate chips. Gently spread dough onto cooled brownies, smoothing the top into an even layer. Refrigerate while you prepare the glaze.

For the glaze, gently melt chocolate, espresso powder (coffee) and butter together in a double boiler or a small saucepan set over low heat. Stir until smooth. Pour over cookie dough, carefully spreading into a thin, even layer. Return pan to refrigerator and chill until set, about 30 minutes.

To remove brownies from pan, grasp the edges of the parchment paper and lift out the entire block. Place on a cutting board and use a large sharp knife to cut into 2-inch squares.

Refrigerated in an airtight container, brownies will keep for up to 3 days.

Slightly modified from source:
http://www.cookingchanneltv.com/recipes/chocolate-chip-cookie-dough-brownies-recipe/index.html

Vegetarian Italian Wedding Soup & Biscuits

So the rain has finally returned to Seattle.  It’s cold, and wet and gorgeous.  There is this image problem with the Pacific Northwest (Seattle in particular) that it rains all the time, but it really hasn't been anything but sunny since May.  While I love the gorgeous days, the lack of jackets and any footwear I wanted, the grass was turning brown, the crops were not as abundant and succulent, and the air was stale and itchy.  

I just got back from a weekend away, where I was the camp chef for 150 girl scouts from age 5 to 18 and adults.  I was able to share the experience with my best friend whom I recruited to scouts when we were in middle school.  It was great to reminisce, to work hard, to see some many happy faces and full tummies (can we have 5th's of bread?).  I got my official camp name (how have I gone 29 years without one?) "Ladle" ... YEA!!!

One of the meals was a Chicken Noodle soup which was absolutely perfect with grilled cheese.  I came home and decided I wanted soup and biscuits.  While I hadn't really grocery shopped since I was going out of town I had to make due with what was in the fridge.

Vegetarian Italian Wedding Soup

1 quart low-sodium Veggie Broth (chicken broth if you're not going veggie)

2 quarts of water

1 bunch Purple Kale (or any other variety that you can find, leaves stripped from stems)

1 can white beans (sub Israeli couscous or large pearl pasta if using meat)

1 14oz Chub of Gimme Lean Veggie Sausage (you can also use bulk pork or turkey sausage if you want meat)

2 clove garlic (grated)

Kosher or Sea Salt (2 teaspoons)

Pepper (1 teaspoon)

Sage (1 teaspoon)

Thyme (1 teaspoon)

Chili Flakes (1/2 teaspoon)

Olive Oil (2-3 tablespoons, less if using pork sausage)

Heat oil over medium heat to just below the smoking point (you should see little ripples) in a stock pot.
 

Add garlic and sausage broken up into small pieces (iddy biddy meat ball size like you'd find on pizza).
 

Saute together until sausage is cooked through and browned (its okay if it sticks, the little bits stuck on are great for flavor).
 

Add the broth and water to the pan.
 

Heat until boiling and reduce to a high simmer.
 

Spice to your tastes and based on the sausage you used.  I added the approx measurements above.
 

Add kale and white beans to broth until kale is cooked through.
 

Taste the broth and check the spices and make sure it doesn't need anything else and you're done! 

*I garnished it with a few shreds of asiago to tie in the biscuits.

Garlic, Asiago, and Thyme Biscuits 

2 1/2 cups Bisquick baking mix

3/4 cup cold whole milk

4 tablespoons cold butter (1/2 stick)

1/4 teaspoon garlic powder

1/2 cup grated asiago

Bush on Top:

2 tablespoons butter, melted

1/4 teaspoon dried thyme

1/2 teaspoon garlic powder

pinch salt 

Preheat your oven to 400 degrees. 

Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.

Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop (I made iddy biddy ones using an 1/8 cup measuring cup on a parchment lined baking sheet).

Melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried thyme. 

Bake for 12-14 minutes until they just start to turn golden, then take them out and brush them with the butter mixture. Bake an additional 3-5 minutes depending on your oven.

** Since I don't really keep Bisquick in my house, I found a recipe for a substitute so you don't have to go out and buy any** 


Bisquick from scratch

3 cups all-purpose flour, sifted
1 1/2 tablespoons baking powder
1/2 tablespoon salt
1/4 cup cold unsalted butter

Measure the sifted flour, baking powder and salt into a large bowl. 

Use a wire whisk to blend thoroughly.

Cut in cold butter using a pastry cutter (or your hands) until thoroughly incorporated. 

Store refrigerated in an airtight container for up to 4 months.

(Makes Approx 3 cups)

Zucchini Fritters with Poached Eggs and Tomato Salad

Every Tuesday there is a mini farmer's market at city hall for all the officey folks who want pretty flowers and amazing produce.

A co-worker of mine brought me back a bouquet and $10 in vouchers in honor of my birthday.  I came back with two pints of heirloom golden cherry tomatoes, a bunch of parsley, a bunch of basil, three zucchini and a quart of strawberries.

The zucchini are a bit large to use as a traditional vegetable, but grated works marvelously!  For breakfast I though some zucchini fritters, topped with poached eggs would be super yummy.  I have never made either of these before.  I used Martha Stewart's recipe (below) for the Fritters, and followed the method I watched my Dad use for years and years and years to poach eggs with some minor changes.

I thought the plate looked a little plain and had the tomato salad already made and marinating in the fridge for a dinner application (next entry).  I rounded out the meal with a dark chocolate cappuccino and a berry banana yogurt smoothie.

**

Poached Eggs

2 Eggs

1 tablespoon Vinegar

1 teaspoon Kosher Salt

Pepper

-Nonstick pan with sides

-Slotted Spoon

-Water

 Fill the pan with 2 inches of water.
Add the vinegar and salt to the water
 Heat the water till just a simmer over medium heat

--The next part can be done a couple ways.  You can crack the eggs into a bowl and slip them into the water, or you can crack them right into the water--

Cook the eggs until the whites are opaque, sprinkle with pepper.
Use the slotted spoon to carefully turn the eggs over and cook until the yolks are set to your preference
Carefully remove eggs from water with the slotted spoon and serve over fritters or english muffins.

**

Zucchini Fritters

Martha Stewart Living, March 1999

http://www.marthastewart.com/261922/zucchini-fritters

 

1 pound (about 2 medium) zucchini
1 teaspoon salt
1 tablespoon freshly grated lemon zest (1 lemon) plus
1 lemon, cut into 8 wedges (optional)
10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
1 medium clove garlic, peeled and minced
1/4 teaspoon freshly ground pepper
2 large eggs, lightly beaten
1/2 cup all-purpose flour
2 to 4 tablespoons olive oil

 

Using the large holes of a box grater, grate zucchini into a medium bowl. Add the salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.
 

Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
 

Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.

**

Smoothie:

1/2 cup Plain Green Yogurt

1 1/2 cups mixed frozen berries

1 medium banana (peeled)

1 tablespoon almond butter

3/4 cup milk

Blend everything except milk together in a blender or food processor.  Add the milk slowly through the top spout until the mixture is of smoothie consistency.  

 

**

Cupcake Madness!!

So I've been playing with my baking a lot more lately and found this AMAZING recipe for a "juicy" Lemon Cake with a Raspberry Buttercream.  I changed it up a little bit as the original recipe called for a lot of artificial ingredients (lemon extract, raspberry flavoring, and food coloring) that I then substituted natural whole ingredients for.

I have since modified the Raspberry Lemonade Cupcake and made a Strawberry Lemonade Cupcake and can see this really working for any citrus fruit... I have dreams of a Cherry Limeade or an Orange Dark Chocolate.... mmmmmm.....

I've included some alternates in the original recipe that you can try:

Raspberry Lemonade Cupcakes

Makes 24 standard cupcakes, 48 mini cupcakes

1 cup butter at room temperature 

6 ounces cream cheese  (alternates: sour cream, yogurt)

Zest of 3 Lemons

Juice of 3 Lemons

1 1/3 cup sugar

4 eggs

2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt   

1 cup butter at room temperature

2-4  tablespoons fresh raspberry puree (Alternate: Strawberry puree) (also I strained the seeds out, you can leave them in)

4 1/2 cups confectioners' sugar 

48 Raspberries for the filling (12 strawberries)

1/2 cup cornstarch

1. Preheat over to 325. 

2.  Beat together the butter, cream cheese, lemon zest and sugar, then beat in eggs and extract until smooth.

3. Combine dry ingredients in a separate bowl. 

4. Gradually add the dry ingredients to the cheese mixture and beat with your mixer on low speed until just combined.

5. Divide the batter evenly between 24 cupcake cups that have been lined with paper cupcake liners.

6. Toss berries gently in the cornstarch to coat them lightly

7. Press berries (2 Raspberries or 1/2 Strawberry) into the center of each cupcake until they are covered.

8. Bake for 25 minutes until firm to the touch.

9. Let cool for a few minutes in the pan- then transfer to a wire rack.

10. Frost when cooled.

For Frosting:

Beat butter with an electric mixer until it is fluffy and pale. Gradually add in powdered sugar and mix in low speed until it is thick and paste-like. One tablespoon at a time, add in the raspberry puree until the frosting as reached a good piping consistency. (If it is still too thick, you can add it 1 tsp of lemon juice, but mine was fine!)... I also did this by hand with a whisk, but a mixer would be soooooo much better!

Note: These are garnished with sparkly pink sugar and a colorful drinking straw. I also made mini's so they only had 1 raspberry pressed inside (1/4 slice of strawberry). I also could sooooo see these baked inside fun paper (dixie) cups.

Mama Jesus Potato Salad

aka My Mom's Potato Salad

aka My Mom's Grandmother's Potato Salad

sorry for the blur!

There is absolutely no recipe for this.  I hate those people who outright refuse to share recipes and please hit me if I ever say "no" if you ask me for one of mine.

This salad though is so dependent on so many factors.  You are more than welcome to come watch me make it, or get the ingredients (which I'll include here) and I will make it for you.  Right now I'm just gonna relish (ha! that's a pun you'll get later) in yumminess!

Ingredients:

8 (large egg sized) Red Potatoes (cut into cubes, boiled in salted water, and chilled)
4-5 Green Onions (1-2 spring onions if you can get them)
1 Bell Pepper
1 Dill Pickle
1 Celery Stalk
4 Hard Boiled Eggs (chilled and peeled)
Yellow Mustard (about 1/8 cup)
Miracle Whip (about 1 1/2 - 2 cups) ***see note
Granulated Garlic Powder (about 1 teaspoon)
Onion Powder (about 1 teaspoon)
Paprika (1/2 teaspoon, sprinkled on top for some color)
Salt (2 teaspoons, but taste it after you put in 1 teaspoon)
Pepper (about 1 teaspoon)

That's it.  All the veggies and eggs are chopped kinda chunky except for the onions and celery which are bias cut.  Really the only variable is the amount of MW, Mustard and spices go in.  Potatoes are so strange, and absorb the ingredients depending on the type of potato, how long you cook them, how long you've chilled them, how much salt was in the water..... etc.  So... That's it!


*** NOTE***
NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! 

Roasted Delicata Squash with Quinoa Couscous Salad

I had a wonderfully inspiring coffee date with my best friends younger sister today.  I have decided to make a more focused effort on not only being a better Vegetarian, but really becoming Vegan.  Titles aside, its a health thing; I've seen enough documentaries that focus on the humanity of the animals and the animal products we eat.  I can find animal products that are sourced to the ethics that I believe in.

What I learned from not only watching Forks over Knives, but reading through some of the books they referenced today is that eating a whole food plant based diet can reverse and deter many diseases including: cancer, diabetes, high blood pressure, high cholesterol and heart disease.  I have a history of all that in my family, plus I am a large person which carries its own issues.

Rant aside, I had prepped my kitchen for the change and have stopped re-buying dairy products when they are gone and instead am getting more whole grains, nut based milks and veggies galore!  Tonight's meal was planned and based on a recipe I bookmarked about a year ago.

 

2 delicata squash (about 1 pound each), halved lengthwise and seeded 

8 tablespoon(s) extra-virgin olive oil + extra for drizzling

Salt and freshly ground pepper 

1/2 cup yellow quinoa

1/2 cup red quinoa 

1 cup couscous 

4 tablespoon(s) rice wine vinegar 

4 teaspoon(s) honey 

2 Granny Smith apples- finely diced 

1 stalk celery, sliced on the bias

1/2 cup chopped pecans

1/2 red onion 

1 clove garlic, minced 

4 tablespoon(s) chopped parsley 

2 ounce(s) mixed baby green salad/ arugula

1. Preheat the oven to 350°. Drizzle olive oil on the cut sides of the squash and season the cavities with salt and pepper. Place the squash cut side down on a baking sheet and roast for about 45 minutes, until tender.

2. Meanwhile, in a saucepan, bring 3 cups of lightly salted water to a boil. Add the quinoa, cover and simmer for 10 minutes. Stir couscous and simmer, covered, until the water is absorbed, about 5 minutes. Transfer the quinoa/couscous to a large bowl and let cool.

3. In a small bowl, whisk the vinegar and honey with the remaining 8 tablespoons of olive oil and season with salt and pepper. Add the dressing to the quinoa along with the apple, celery, pecans, onion, garlic,and parsley and toss well. Add the greens and toss gently.

4. Set the squash halves on plates. Fill with the salad and serve.

Butternut Squash Pear Gnocchi

Topped w/ Brown Butter, toasted Pine Nuts, wilted Baby Spinach and Gorgonzola Cheese

So I've totally been slacking with the posts after a very hectic summer.... Now I've gotten some wonderful inspiration to cook with all of the fall produce (and someone to cook for *eeeeee!*).  The last few things have been genuinely amazing (though no pictures to share).... I do have recipes if anyone is interested....

• Vegan Carrot Cake Cupcakes w/ "Creamcheese" frosting
• Caramelized Onion, Red Pear, Gorgonzola Cheese and Pine Nut Pizza (battle wounds from this one)
• Roasted Rainbow Veggie Sandwiches with Goat Cheese spread on Potato rolls
• Pumpkin Waffles w/ Maple Pecan Carmel Sauce 

Then there's tonight's featured dish which was basically using up the ingredients I have at the house already...

So totally making up the recipe here:

Gnocchi:
1 small Butternut Squash
1 Medium Onion
1 Large Red Pear
4 Tablespoons Butter
Salt & Pepper
Olive oil

Cut the squash in half and seed it and place in a baking dish (glass cake pan worked great.) Slice the onion up and put on top of the squash, slice the pear and put on top of the onion. drizzle all of it with olive oil, sprinkle with salt and pepper.  Slice the butter into pieces and place on top.  Roast in the (400 degree) oven about an hour until the squash is cooked through.  Let sit to cool..... The next step is to scoop the squash flesh out of the rind, and combine it with the liquid in the pan and the other ingredients to make a puree... you can use a food processor... or old school little house on the prairie style with a ricer.  I chose the latter.

Then combine your puree with about 4 C (ish) Flour, 1 egg, 1 teaspoon grated nutmeg, 1 teaspoon dried/rubbed sage, and salt and pepper to taste... keep working in flour until you get an almost dry dough.... this could take a whole lot more flour depending on how thin your puree was....

Once the dough is at a good texture, roll out into small logs and cut off pillow shaped pieces or roll between your hands to get football shapes... You can also go traditional, but that's a whole lotta work....

Throw into a boiling pot of salted water for about 2-3 minutes or until they start to float... drain...

(I made 1/2 the recipe up for dinner and froze the other half of the dough)

Sauce
1 stick unsalted butter
1/4 C pine nuts
4 C baby spinach

Melt the butter over medium heat until it gets bubbly and starts to smell like caramel, toss in the nuts till they get golden, add spinach and mix to just barely wilt, add a little salt and pepper to taste.... toss in your gnocchi that has been drained and mix to cover all the pasta....

Top with about 4 oz Gorgonzola cheese while still in the pan till its all melty and bubbly.

That's roughly what I did and gosh it tastes amazing.... Like I said recipes are available for everything else upon request... all have been tested by an independent source (my SOS) and has been raved about.

Cheers!
-M

Curried Ratatouille over Basmati Rice

So the last time I made this I totally gobbled it up before I could take pictures or write about it... But this made a come back tonight since I think I crave curry now if I don't have it at least once a week.

This was totally made up from stuff I had in my fridge and ended up being what it was out of accident. A friend dubbed it Curried Ratatouille.

2 small zucchini
2 small yellow squash
3 Indian Eggplant (these are the ones the size of plums), or 1 med standard eggplant cubed
1 onion
3 cloves garlic
1 cup crimini mushrooms, sliced (optional)
2 cups fresh spinach (remove stems)
1 large can whole fire roasted tomatoes, in sauce
1 inch ginger, peeled and grated
1 handful thai basil, chiffonade
1/2 teaspoon yellow/brown mustard seed
1/2 teaspoon cardamom seed (not the pods)
1/2 teaspoon fennel seed
2 teaspoons Garam Masala (see below)
1 1/2 Tablespoons Sugar/Honey
Olive Oil
Soy Sauce
Salt
Pepper

1. Chop all veggies except spinach and tomatoes into bite size pieces, slice onions, chop garlic fine

2. Toast the mustard seed, cardamom, and fennel seed in a dry pan until you hear the mustard seeds start to pop.

3. Swirl a few swirls of olive oil in the hot pan with the spices and add garlic, onions and (optional) mushrooms- Sautee until the onions are translucent and the mushrooms start to turn golden. Season with salt and pepper.

4. Add the squashes and eggplant, cook over medium heat until veggies are cooked through and have a little color

5. Break tomatoes up with hands over the pan into pieces (reserve liquid), top with spinach, basil, Garam Masala, Sugar and about a cap-full of soy sauce.

6. Cook until the liquid from the tomatoes has evaporated, and start adding a little bit at a time the sauce from the can the tomatoes were packed in

7. I keep cooking over medium until all the liquid from the can has been added and taste it, it should make a thick sauce

8. Add siracha, salt, pepper or soy sauce to taste.

9. Serve over Basmati Rice

Note: Garam Masala recipe- https://www.allrecipes.com/recipe/142967/easy-garam-masala/

Updated 3/2020

Summer BBQ

While I ran to the craft store for the 2nd time today, I also stopped by the grocery store to grab some whipping cream and butter that I had forgotten yesterday.  I was walking through the meat section and this lovely organic grain fed pork rib roast sitting in the discount section caught my attention... Not only was it 70% off, the sell by date was on Wednesday, and it fits the requirements of it being meat that I eat.

There's a long conversation that I can have with you if you're interested, but I know from growing up on a farm how animals can be treated, and how most grocery store meat is treated.  The farm that this came from is within 50 miles of the city, and is one that I know treats it animals humanely and with care.

 

So tonight we have a green salad dressed with balsamic and olive oil, the pork-roasted in the oven with caramelized bbq sauce, upstate style salt potatoes, cole slaw, and homemade quick pickles.

To drink I found some lovely Hibiscus, Lemongrass and Spearment tea at one of the co-op supermarkets, I brewed that then iced it down with a little honey.

Happy Independence Day all-

Cheers!
-M

Sauteed Portobello Tacos with Salsa Verde

Pre- and Post- Assembly

After the most epic of epic grocery shopping adventure, my cupboards and fridge are packed with wonderful things.  I over spent by about $50, but its been a while since I've had the chance to have really great things that I want.  I blame soy-free meat substitutes.

So the predicament came when I was hungry and had all of these wonderful things planned and didn't know what I wanted.  Light, but filling and flavorful was the goal.  I had found a recipe on Vegetarian Times website for Grilled Portobello Tacos with Salsa Verde.  Considering I have no grill, I just sauteed the mushrooms on the stove in a non-stick pan with a little olive oil and the marinade.  Recipe below c/o Vegetarian Times.

Serves 6

Marinade

• 1/3 cup canola oil
• 3 Tbs. balsamic vinegar
• 1 tsp. black pepper

Tacos

• 6 large portobello mushroom caps
• 6 6-inch soft corn tortillas
• 2 avocados, sliced
• 2 cups chopped tomatoes
• 3 cups shredded cabbage
• Sour cream, optional

Salsa Verde

• 4 tomatillos, chopped (or 1 cup canned)
• 1 large green bell pepper or poblano chile, roughly chopped
• 1 large bunch fresh cilantro, leaves only
• 1 medium onion, chopped
• 3 cloves garlic
• 3 tsp. organic sugar or agave nectar
• 1 1/4 tsp. canola oil
• 1 tsp. pepper
• 1/2 tsp. salt

Directions

1. Preheat grill or grill pan to high heat. To make Marinade: combine all ingredients in small bowl.

To make Tacos:
2. Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, then slice into strips.

To make Salsa Verde:
3. Purée all ingredients in food processor 1 minute, or until smooth. Pour salsa over mushroom strips, and let stand 5 to 10 minutes.

4. Lightly warm tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with sour cream, if using.

** My mods- I first cut the recipe in 1/3, I used lime juice instead of the balsamic for the marinade, and I used a red pepper instead of green in the salsa and green onions instead of standard.**

Cheers!
    M

Zucchini Parmesan over Bowties and a Spinach Romaine Salad

Too Hungry to photograph, so here's Bobble Head Mario Batali sporting the Orange Crocs

I got home a little later than normal tonight, and since its really close to pay day, my cupboards are looking a little lonely.  So while riding home, I was menu planning a little bit and remembered this poor lonely zucchini hanging out in the fridge.  He didn't make it in the super veggie roast that was last weekend.  So my thoughts went to eggplant Parmesan, but with this zucchini.

  

Growing up with the immense gardens of upstate New York, it was said that you never wanted to leave your windows down during zucchini season otherwise you'd end up with a car full.  The solution to the over abundance of squash was making quick breads, fried zucchini and pickles.  My favorite as a kiddo being the fried version.

Tonight was a bit of a take on that.  The zucchini was sliced about a 1/4 inch thick, then dredged in a flour herb mix, egg, then bread crumbs.  While prepping this I had some olive oil going in a non-stick pan and some salted water heating on the stove.

Once prep was done the oil was hot enough (med-high) and the water was nearly boiling.  In goes the zucchini, cooked until the first side was golden, then flipped, heat turned down to low, then covered.  Added the pasta to the now boiling water.  

While waiting for both these to finish I threw some romaine and spinach in a bowl, chopped up some fresh garlic super super fine, drizzled it with olive oil, balsamic some parm cheese and some cracked pepper.  

After a couple bites of salad my pasta was done and the second size of zucchini was golden.  Drain pasta, zucchini on some paper towels, jarred pasta sauce in the hot pan.  Pasta in the bowl, sauce on top, zucchini on top of that, parm cheese on top of that.

Dinner in 20 minutes and 2 pans.

Smokey Corn Risotto

I absolutely love being able to cook, and cook inexpensively when I have to.  This was one of those times due to a snaffu with payroll this past week.  I did go to my local Bargain Market Grocery Outlet (yes I know that's not its real name, but what store needs 4 words to be its name?  I will call it what I like!) and found a quart of Pacific Organics Southwest Corn Soup, a can of creamed corn (I forgot the brand but a PNW organic brand), and a pound cube of Monterrey-Jack Cheese; I had rice, cilantro and a lime at home.

So in the end for under $5 I have about 6 side dish servings of risotto which is definitely becoming my absolute most favorite thing to eat.  Risotto and Pho are my new comfort foods.  Recipe-ish made up by me below:

Smokey Corn Risotto

• 2 c Rice (I use a short grain brown rice, arborrio will work too)
• 1- 14oz can of Cream Corn (I prefer one with some whole kernel corn in it)
• 1- 32oz container Southwest Corn Soup (a creamy puree as opposed to a chunky soup)
• 16 oz Water or Veggie Stock (I used water)
• 1 Tablespoon Cumin
• 1/2 teaspoon minced Chipotle (with Adobo sauce on it, more if you like the heat)
• 1 teaspoon smoked paprika
• 1 small bunch Cilantro
• 1/2 lime juiced and zested
• 8oz Monterrey-Jack Cheese cut into small pieces or shredded
• Salt & Pepper to taste

1. In a medium sauce pan mix together the soup, water, cumin, chipotle and paprika and warm over low heat
2. In a large sauce pan or stock pot combine the cream corn and the rice over medium heat until mix starts to bubble, reduce heat to low
3. Add 1 cup at a time the soup mix to the rice, stirring often to ensure that rice does not stick (I prefer a non-stick pan)
4. Continue to add soup mixture in one cup intervals as the liquid is absorbed by the rice.  After the last of the liquid has been absorbed, test the rice for doneness.  If it is still al dente add an additional cup of water cover for 5-7 minutes allowing the rice to finish cooking.
5. Once rice has gotten to its desired texture and risotto has a creamy appearance remove from the heat
6. Stir in the cheese, cilantro, lime juice and zest.  Continue to stir until cheese has completely melted, returning to the heat if using larger chunks that do not melt.  
7. At this point I would taste test and add the salt and pepper to your liking.  I used about 1 teaspoon of each for myself.
8. Add a touch of water if the consistency is too thick.

I would garnish with green onions, avocado, tomato, or just cilantro and a lime wedge.  This would also make a wonderful accompaniment to some cooked black beans topped with some Queso Fresco or a black bean burger.

Weekend Breakfast

My favorite thing about the weekends in being able to make breakfast.  Breakfast is a significant part of my routine daily anyways, meaning that I need to have it before I leave the house otherwise I am going to have a pretty cranky day.  On the weekends though, there isn't the pressure of having it in a certain time frame, and I'm not limited to just cereal.

Having used all the cheese in the house last night I gave up my dreams of an omelet and instead came up with sweet potato homefries tossed with cumin, paprika, sea salt and pepper sauteed in a mix of olive oil and butter (the trick to get them done without burning for me is a little water and a lid after you get the color you want).  I added two over-medium eggs, some sliced beefsteak tomato with sea salt and pepper and some chipotle ketchup for the homefries. 

I found a beautiful shade grown organic African dark roast coffee at Whole Foods last week, so I had some of that in a french press with some sugar and milk.  The organic conversation will come another time, but 85% of the things in my cupboards and fridge are organic, as local as I can get them, and grown in good practice.