Entries from August 27th, 2012

Grilled Corn and Poblano Pizza

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27.8.12

There are some days when you wake up and realize you want to do absolutely nothing. No errands, no plans, no schedules.

I had one of those days this weekend and it was fabulous.

I slept in past 7am.

I drank lots of iced coffee.

I enjoyed a few leisurely walks.

I ate a lot of good food.

Including this number which I created in a feat for “a restaurant-quality night in.”

I wanted to make something casual but with the flavor turned way up. I went to the fridge for inspiration and found some leftover corn and a poblano pepper. My mind sang, “PIZZA!” but I wasn’t sure how to pull this one off. I ran to the grocery store and spotted some puff pastry and manchego cheese–not totally sure how this would all work out.

And the results were devine! Jordan and I pretty much sat in silence for the first two slices; only having time to let out an “oh my gosh” or “this is really good.” And it’s not often that either of us are silent.

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Grilled Corn and Poblano Pizza

serves 3-4

1 ear of corn, shucked

1 poblano pepper

1 puff pastry sheet, thawed (you could also sub a can of pizza dough or from scratch dough)

1/4 cup pizza sauce

1 cup shredded manchego cheese (sub monterey jack or provolone)

1 tablespoon chives, chopped

Directions

Preheat oven to 350 degrees. Preheat grill to medium-high heat.

Prepare your vegetables for grilling. Oil, salt and pepper both the corn and pepper. Grill the corn for 20 minutes, rotating the ear as it browns. Grill the poblano for 15 minutes until charred and mostly blackened. Place pepper in a ziplock bag for 10 minutes in order to loosen skin. Remove charred skin and dice. Running a knife down the sides of the cob, remove charred corn. Set aside.

Place puff pastry sheet on a non-stick jelly pan. Using fingers, stretch until sheet fits the pan. Using a knife, slice a border for the crust and poke holes within the border to prevent puffing.

Bake for 15 minutes or until browned and crispy.

Top with pizza sauce, cheese, corn and peppers. Broil on low for 5-8 minutes or until cheese is bubbly. Garnish with chives.

Top with spicy arugula and grated parmesan for a fresh kick of flavor.  Serve with a crisp hefeweizen and do absolutely nothing but enjoy.

0 comments categories: Appetizers, Entrees, Lunch, Vegetarian

Super Green Juice

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22.8.12

So this last weekend, we took a quick vacation to California. It was great.

In only 24 hours, we saw Hollywood, L.A., Beverly Hills, Santa Monica and Venice Beach. I would say that’s great use of time. :)

We also ate. A lot.

Fresh Californian salads, chicken wings, fried onion rings, pancakes (those were actually consumed after vaca). Woops.

And donuts. Glorious donuts.

The best I have ever eaten. Classic glaze, coconut flake glazed, cinnamon sugar glazed, classic chocolate long john. Oh em gee.

And we drank. Quite a bit.

This was a great cocktail mixed up by a real pro. An “Old Cuban.”

We didn’t have much of these though–nutrients.

So to help give my body a huge break, I decided to juice up a bunch of produce and call it a meal for two days.

I love green juices. They give you a burst of energy naturally. Plus, there is no such thing as a “sugar crash” when you drink green. This magic elixir of fresh vitamins and minerals is guaranteed to help get you back on your feet. Especially after a period of over-indulgence. Perfect for post-vacation, post-holiday or anytime you need a little nutrition boost.

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Super Green Juice

yields ~2 liters of juice

3 lbs organic gala apples, cored and quartered

3 lbs valencia or navel oranges, peeled and quartered

2 medium pineapples, peeled and cut into 3 inch cubes

1 lb organic fresh spinach

1 lb organic dinosaur kale, torn from stem

Directions

Using a powerful juicer, process oranges and pineapples first. Juice spinach and kale using apple chunks to help “push the greens through.” Mix together in a 2 liter pitcher. Keeps for 2-3 days. Stir before serving.

 

 

0 comments categories: Breakfast, Drinks, Vegetarian

Zucchini and Tomato Gratin

3

14.8.12

Most days, I go the entire twenty-four without consuming meat.

I am not a veg or anything. In fact, I don’t think I will ever see the day when I can say no to a juicy piece of chicken.

To a rib-eye steak though? Maybe. Especially if it’s cooked through. There must be some sign of pinky rareness for me to pounce like a starving wild animal. (Too much?) But if it’s cooked to even medium? No thanks. That is like the end of the world for me. A disgrace. I have my father to thank for this.

The reason for lack of meat in my diet? It makes me feel heavy. If you know what I mean. And I am not a fan of those activia yogurts. Ugh.

So instead, I rely on lots of vegetables to keep some spring in my step. (Too far?)

Although, I did make this for our vegetarian guest last week and it was fabulous. I almost jumped the meat-eating bandwagon.

Then, I remembered how much I love shrimp and wings and pulled pork and medium rare steak. Sorry animals, not today.

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Zucchini & Tomato Gratin

adapted from Smitten Kitchen

serves 2 as a main, 3-4 as a side dish

4 roma tomatoes, sliced 1/4” thick

2 large or 3 medium zucchinis, sliced 1/4” thick

1/4 red onion, sliced thinly

2 garlic cloves, grated

1/4 cup + 1 tablespoon grated parmesan cheese

1/4 cup panko bread crumbs

5 basil leaves, cut in thin strips

salt and pepper

olive oil

Directions

Preheat oven to 450 degrees.

Line two roasting pans with tin foil. Spray with cooking spray or oil. Line both with vegetables. Liberally sprinkle salt on zucchinis and tomatoes. Let sit for 15 minutes. Use paper towels to sop up the water that has been released from the vegetables. This prevents the gratin from getting soggy. Lightly salt and aggressively pepper the vegetables. Roast for 20 minutes, flipping the zucchini about half-way through. Don’t bother with the tomatoes.

While the vegetables roast, saute the onion slices over medium-low heat in 1 teaspoon of olive oil. Cook until tender and lightly caramelized, about 20 minutes. Add the minced garlic and cook for one more minute. Take off heat.

Grease a small casserole dish with oil, cooking spray or butter. Line the bottom with roasted zucchini slices then sprinkle with 1 tablespoon of grated parmesan, 1/2 tablespoon of panko bread crumbs and a 1/4 of the basil ribbons. Top the zucchini slices with a layer of tomato. Sprinkle with 1 tablespoon of grated parmesan, 1/2 tablespoon of panko bread crumbs and a 1/4 of the basil ribbons. Repeat this until you are out of vegetables. The top layer should have parmesan, bread crumbs and basil. Drizzle with olive oil and bake for 20 minutes or until browned.

Serve with grilled corn and bread for a totally veg meal or with some juicy chicken for your carnivore guests.

3 comments categories: Cheap Eats, Entrees, Sides, Vegetarian

Chunky Granola

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08.8.12

Every morning, I slowly make my way to the kitchen debating the whole time about what I am going to choose for breakfast.

Usually, I decide on oatmeal before even putting a foot to the ground below my bed.

But then I realize it’s like a bajillion (yea, that’s a word) degrees outside, so I should probably avoid a soul-warming dish if possible.

That’s where parfaits come in. They are delicious and filling and require no heat (well once your granola is made!).

Granola is one thing I have a super hard time purchasing at the store.

I mean why pay like 5 dollars for a bag of it when I can make it for pennies.

This is me being economical. Bravo.

Plus, I like my granola is big chunks, not your wussy loose kind. Which is why when I found a recipe for “Super Chunky Granola” in Cooks  Illustrated, I sang for joy and maybe even gave a little fist pump “YES!”

You see, I have failed many times trying to figure out how to make the oat mixture “clump.” So in a way, I feel like I have finally won.

Take that loosey goosey granola! Muhahaha.

So before I say anything else that is mildly embarrassing, here is the coveted recipe! :)

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Chunky Granola

adapted from Cooks Illustrated March/April

makes about 6 or 7 cups 

1/3 cup maple syrup

1/3 cup brown sugar

1/2 cup vegetable oil

3 teaspoons vanilla extract

1 teaspoon cinnamon

1/2 teaspoon salt

5 cups old-fashioned rolled oats

1 cup raw almonds, chopped coarsely

Directions

Preheat oven to 325 degrees.

Whisk maple syrup, brown sugar, vegetable oil, cinnamon and salt in a large bowl. Fold in oats and almonds until the oats are evenly covered with sugar mixture. Spread evenly into a large jelly pan sprayed with cooking spray. Using a spatula, press firmly until there is one compact layer. Bake for 40 minutes, rotating pan half way through cooking time. Let cool completely, about an hour. Using hands, break “granola brittle” into desired sized chunks. Store in an airtight container for up to 2 weeks.

 

 

2 comments categories: Breakfast, Desserts, Vegetarian

Mango Salsa [And the contest winner!]

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06.8.12

When people say, “I am going to try to eat healthier,” there is one thing that always saddens my heart: People usually equate healthy food with boring food. When in reality, it is much to the contrary.

If you really want to “eat healthier,” your first step is starting to use real foods. Supplementing your diet with things that come from our earth and using products that are minimally processed.

And the truth is, real food is always delicious when treated correctly. Your palate (and body) will sing when fresh flavor is introduced into your diet. Although, if you have inundated your tastebuds with a lot of sugar or salt (pop or fast food), it may take some time for your palate to adjust to the flavors of the earth.

Choosing real foods like vegetables, fruits, legumes, and whole grains is the first step to being “healthier,” and it doesn’t have to be boring. I refuse to waste even a calorie on food that lacks flavor. It just takes a little seasoning and maybe a bit of creative thinking to bring out the bold flavors of real food.

I have just the perfect recipe for those who already love to eat fresh, but also for those who are just starting to enjoy the benefits of real food.

 

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Mango Salsa

makes ~2 cups salsa

1 medium sized mango, diced

1/4 red onion, diced

1/2 small  jalapeño, seeded and diced

zest of one lime

juice of one lime

2 tablespoons fresh cilantro, chopped

1/4 teaspoon salt

Make sure to cut everything in relatively the same size. I used a pretty small dice and it worked perfectly. Mix everything together and let sit for at least 20 minutes. Serve over chicken or fish. A great salsa for tortilla chips and best paired with a Corona (you always deserve an indulgence). Don’t forget the lime :)

 

And before you go, the lucky contest winner is….

 

Congratulations! Thank you to everyone who participated and look out for more contests in the future ;)

Steffani, your goodie bag includes:

Trader Joe’s Cookie Butter (My favorite topping for pancakes, oatmeal or toast)

An assortment of Justin’s nut butters (My favorite on-the-go snack)

Smoked paprika (My favorite seasoning for roasting veggies)

Quinoa (My all-time favorite grain)

 

 

0 comments categories: Appetizers, Entrees, Salads, Sides, Vegetarian

Strawberry Yogurt Banana Bread

2

01.8.12

I have been having the worst luck with glass lately. I kid you not, I have broken 5 glasses in the last few weeks. Including TWO brand new water bottles–totaling about 20 dollars of wasted water receptacles.

I know the first question you’re asking, “Who buys glass water bottles?”

Well, that would be me. The sucker who can be talked into anything that is “greener” for the environment. Although, I’m pretty sure two piles of glass shards are not the best thing for mother nature. So that was a FAIL.

My point in all this crazy rambling is that I need to slow down. I tend to be quite spastic sometimes becuase it’s just in my nature.

I have a type-A personality and will do pretty much anything in my will power to make a task quicker. (And in my mind, more efficient.)

But, I can change that. I have the power to adjust my behaviors. It’s just finding the patience to do so.

Just a few evenings ago, we had a rare occasion of rain.  I decided it was the perfect time to give “slowing down” a try.

I made a leisurely dinner, enjoyed the storm from my back porch and had a sudden urge to bake.

This was the final product—>

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Strawberry Yogurt Banana Bread

adapted slightly from here

makes one 9×5 loaf

2 bananas, spotty brown/very ripe

2 tablespoon applesauce

2 eggs

1 teaspoon vanilla extract

1/2 cup brown sugar

1/2 cup plain Greek yogurt

3/4 cup strawberries, sliced

1 cup whole wheat flour (I prefer pastry)

3/4 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

 

Preheat oven to 325 degrees Fahrenheit (350 degrees if you’re using a light colored pan)

In a medium bowl, mash bananas until most lumps are gone. Add in applesauce, eggs,  vanilla extract, sugar and yogurt. Mix well until combined. Add in remaining ingredients and mix well until dough comes together. Pour evenly into a greased 9×5 bread pan. Garnish with strawberry slices if you like. Bake for 50-60 minutes or until a knife comes out clean.

 

Anytime I have bananas that are getting a little too brown for my oatmeal, I try to use them for banana bread.

This recipe is special because it actually has yogurt to help keep the bread moist and flavorful. It is simply devine.

And worth the patience to make. :]

 

P.S. I am holding a contest for a food goodie bag put together by me! Please go to the Moments of mmm Facebook page and simply push “Like” to be entered! The winner will be chosen on Monday August 6 by random.org.

Click here to enter. Good luck!

2 comments categories: Breakfast, Desserts, Vegetarian

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