World Cup Waffles

This morning I packed up some stuff to have some waffles with my world cup

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I ran across the street to watch the first game, Mexico vs South Africa, with this fella

That’s Daniele.  He’s pretty.

He also made a bet that South Africa wouldn’t win a single game…reason enough for me to betray the latinos and root for South Africa.  They tied.  I can be happy with that.

So while I watched in rather agitated fashion, I enjoyed this:

Rhubarb Waffles

adapted from Eating Well’s Rhubarb Waffles

5 stalks of rhubarb (cut into 1/4 inch pieces)
1 cup sugar
1 1/4 cup milk
1 1/2 tbsp oil
1 tsp vanilla
3 egg whites
1 1/2 cup all purpose flour
1/4 cup whole wheat flour
1 tbsp baking powder
3 tbsp sugar
1/4 tsp salt

In a pot, combine rhubarb and sugar.  Cook for about 10 minutes or until rhubarb is tender.  Remove 1 cup of rhubarb and set aside.  Continue to cook the rest of the rhubarb for another 5-10 minutes, until rhubarb breaks down and thickens.

Combine remaining ingredients and reserved rhubarb to make the batter.  Cook in a heated waffle iron for about 10 minutes.   Serve with rhubarb sauce.

This made 4 fat waffles and wayyyy more sauce than necessary.

Thanks Liz for letting us borrow your waffle iron!!

Okay I’m off to burn off some of these waffle calories.  Have a great day!

Quinoa and Mango with Curried Yogurt

Apparently Ithaca (or this coast?) is all about barbecues!  I’ve never been to this many in my life!  Oh my goodness I need to stop going to barbecues and eating a ton.

Who am I kidding? It’s delicious!

Last night, I received a menu for today’s barbecue from a friend:

Beverages
Ginger sweet tea punch.
Bombay tea-government punch.

Starters
Feta-stuffed nectarines marinated in a balsamic, sunflower red pepper dressing.
Molasses-guava skewers, both shrimp and vegetable.
Chili-lime Asian noodles in a peanut carrot chutney.

Main
Goat cheese-stuffed local bison sliders; naked, blacked or coffee-rubbed. Topped with fresh greens.
Braised local pork shoulder (Boston butt), served with a Carolina-style coleslaw on wheat buns.

Doesn’t that sound intense?  I’m kicking myself for remembering to take my camera and FORGETTING to take pictures!  I didn’t try the meat things but let me tell you, the grilled feta-stuffed nectarines marinated in a balsamic, sunflower red pepper dressing, were simply amazing! I’m making those the next time I acquire a grill.

Here was my contribution to the barbecue:

Quinoa with Mango and Curried Yogurt

adapted from Epicurious

1/3 cup yogurt
juice of 1 lemon
2 tsp curry powder
1 tsp salt
1/4 tsp pepper
1 tsp finely chopped ginger
1 1/3 cup quinoa (uncooked)
3 cups mango chunks (I thawed the frozen kind)
1 jalapeno pepper, seeded and finely chopped
1/3 cup fresh mint
1/3 cup fresh cilantro
1/2 cup peanuts

Combine the yogurt, curry, ginger, salt and pepper for the dressing, set aside.

Boil the quinoa in water for 10 minutes, then place in a sieve and cover with a towel then lid (make sure your towel doesn’t catch on fire, mine did a bit so I repositioned it) and steam over 2 inches of boiling water (make sure sieve doesn’t touch water) for another 10 minutes.

Once quinoa is steamed, in a large bowl, add mango, jalapeno, cilantro, mint, peanuts and dressing.  Gently toss to combine.  That’s it!  You’re ready to enjoy!

I think it turned out well.  It was gone pretty quickly.

Oh boy, I’m exhausted! I need to wake up bright and early to hit them gym tomorrow morning.  I also think I need to do a sugar detox.  I’m starting to feel a little sugared out. I’m not sure how many more barbecues I can take…

Have you been to a lot of barbecues this summer?

FOODday

Sunday turned into FOOD-DAY.  Not sure entirely how it happened but here’s a recap with some recipes mixed in there.

After a few hours of perusing Joanne’s fabrics in search of a project to take on this summer (my friend Sara and I have started a summer bucket list of things to do… more on that later), we headed back to our neck of the woods for some lunch.

Open-faced tuna sandwiches on multi-grain sourdough.

I haven’t had tuna salad in about a million years but this was great: tuna, lemon juice, dijon mustard, mayo, capers, sun dried tomatoes, onion and carrot.  Not sure what else we could have possibly fit in there, but we kept adding random stuff in the kitchen.  Regardless, all sorts of delicious and most definitely making this again soon (mostly because it was so darn easy).

Later, I went over to Sara’s house to help her make dinner.  Sara lives in a co-op with 14 (I think?) people and tonight was her night to cook.  Just take a look at this CRAZZZY DELICIOUS DISH

Let me just tell you, this lady knows what she’s doing.  She made Carrot Beet Burgers that were AMAZING!

I don’t know the exact recipe but here’s roughly what was in them:  grated carrots, grated roasted beets, grated tofu, sunflower seeds, brown rice, soy sauce, cayenne, oil, eggs and cheddar cheese and maybe other things I missed while I made other things.  All combined together and formed into patties then baked for about 30 minutes.   I think she may have been inspired by this recipe, but she did it from memory without measuring so I can’t be sure.

The burgers were topped with caramelized onions and served with sweet potato fries, “chipotle” aioli (combo of mayo, tomato sauce, red pepper flakes, cayenne) and a tasty salad (lettuce, candied walnuts, oranges and a simple balsamic vinaigrette).

Oh goodness.  All sorts of amazing.

Sara, you are a star.

While Sara made the Carrot Beet Burgers, I made a birthday cake for one of her housemates.

Not my prettiest picture but I’m pretty sure the cake was darn good.

Lemon Coconut Cake

adapted from Moosewood’s Book of Desserts but also found online here

For Cake:
1 cup butter
2 cups sugar
1 cup coconut milk
2 1/2 cups flour
1 tbsp baking powder
1/2 tsp salt
6 egg whites

For Lemon Curd Filling: (did not use Moosewood’s recipe)
6 egg yolks
3 tbsp butter
1 cup sugar
zest and juice of 2 lemons

Coconut Buttercream:
1 stick of butter
~4 cups of powdered sugar
few tablespoons coconut milk
shredded coconut (optional)

Preheat oven to 350.  Cream together butter and sugar.  Add coconut milk and combine until fluffy.  Add flour, baking powder and salt.  The batter will be really thick.  In a separate large bowl, beat the egg whites with a mixer on high until you get firm peaks (meringue essentially).  Fold egg whites into batter and transfer to two greased and floured baking pans.  Bake for about 40 minutes.

In the meantime, make the lemon filling.  Boil water in a large pot to start you double boiler (unless you have an actual one), in metal or glass bowl that will fit over the pot combine egg yolks, butter, sugar and lemon (juice and zest).  Place on pot, make sure the water doesn’t touch the bottom of the bowl.  Cook and stir occasionally until the mixture starts to thicken.  Then pass through a sieve and refrigerate for a while for the lemon curd to thicken.

Start by creaming the butter and sugar, add coconut milk to get the right consistency.  If it’s too runny add more powdered sugar and vice versa.

Once the cake has cooled completely, level off the layers to get a flat surface.  This is my favorite part as that means you get to eat the part you cut off 🙂

Enjoy it a little too much?

Anyway…Place the first layer on a plate/dish/etc top with lemon curd (stir it if it’s been refrigerated for a while), add the lemon curd to the center of the cake.  Try not to spread it too close to the edges or it’ll start to fall over the edges.  Press down the second layer.  Frost, then press on shredded coconut.

Now I’m pooped from all this cooking and eating.  Need to go to bed so I can get up bright and early for a date with the gym!

Apple-Rhubarb Crisp

This morning I woke up to a cute e-mail from my friend and future apartment mate, Anna.  She read yesterday’s post on rhubarb and gave me some cooking tips.  The end of her e-mail made me laugh:

It’s high in fiber, and is a good GI tract cleanser – I forget what its’ called but it is good for your colon etc. 🙂

Okay enough / TMI on rhubarb, hope you’re doing well!

Good to know since we’re all into health! Too cute Anna!

Anyway, little did she know I had made my first rhubarb creation ever the night before!

Apple-Rhubarb Crisp

adapted from Epicurious Apple-Rhubarb Crisp

For Filling:
3 cups peeled and chopped apples (about 3 or 4 apples)
3 cups chopped rhubarb (4 stalks)
1/3 cup brown sugar
1 tsp vanilla
2 tsp flour

For Topping:

3/4 cup flour
3/4 cup brown sugar
1/2 cup oats
6 tablespoons of butter

Preheat oven to 400 degrees (open doors and windows if it’s summer or (if you’re lucky unlike me) turn on the AC).  Combine all ingredients for filling and place in a 9 x 13 baking dish.

Next make the topping.  Get your fingers nice and dirty by breaking up the butter with your fingers.

Top apple rhubarb mixture with sugar/oat/flour topping.

Bake for 45 minutes.  Once it’s golden and delicious, let it sit for about half an hour.

While you wait for it to bake and cool, hang out with a friend/fellow cook and paint your toes (or something).

Then serve and enjoy the tart, sweet treat!

I’m going to go ahead and say I’m a rhubarb fan!  I love the tartness!  I can’t wait to make new things with the rest of my rhubarb!

Hope you’re enjoying your weekend!!

CSA

Hi Friends!

The past few days I’ve been enjoying summer in Ithaca with some friends.  It really is quite lovely here in summer (at some point I’ll take pictures and share).

This morning I woke up and walked with my friend, Sara, to the farmer’s market.

The exciting thing for the day was that today was the first pick up day for my CSA!

CSA stands for community support agriculture.  They’re an easy way to eat locally and often organically. Basically you buy a “share” which allows you to get a “box” (in my case a bag)

of vegetables (and sometimes fruit) each week.  If you’re curious about getting a CSA share in your area click here.

The farm I chose, Early Morning Farm, allows you to “shop” so you basically take as much as you need.  I got 2 bunches of lettuce, some turnips and a bunch of rhubarb (I skipped the radishes since I’m not a fan).

I’ve never tried rhubarb before!  I’m excited to give it a whirl.  You’ll probably see it here for the next few days.  But before that I had to use my lettuce to make lunch

Went well with some multigrain sourdough I got at the farmer’s market too!

Well I’m off to read for fun!  I’m reading The Poisonwood Bible by Barbara Kingsolver, loving it so far.

Recommend any summer reading books?

I’m Alive!

I promise! I am!

I’ve just been super busy, which is a rather nice change from my last post!

Be back tomorrow with something kind of exciting!  Hope you’re having a great day!