Tag: Delicioso!

Vegetable Goat Cheese Risotto

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Yesterday was another blazing hot day (and today will probably be the same).

As promised, I got up at 5:55am and got my workout out of the way before it started to get hot.  I think my early morning work out when it was still a reasonable temperature (70 degrees by 6:00am) made me underestimate the heat.  I did 2 things today I probably shouldn’t have done in this temperature.

1.   I thought it was cool enough to bake.

Surprisingly, my apartment was fairly cool.  Sadly, my creation didn’t turn out that great.  I thought I would make Peanut Butter Banana Blondies, but really they just turned out to be like Peanut Butter Banana Bread. Not bad, but not what I had in mind and definitely not worth the calories.    I hate wasting food but most of them went in the trash.

Usually I give my baked goods away, but if it’s not good enough then I won’t give it away.  Is that terrible?

2.  I made risotto for dinner with my roommate.

Delicious but stirring this thing for 20 minutes over a medium/high flame while my apartment was almost 90 degrees was probably a bad idea. Please make this on a cool day if you (like me) do not have air conditioning in your house!  But if it’s below 70F (or you can make your house that cool), then by all means make it ASAP!

Vegetable Goat Cheese Risotto

4 cup vegetable broth
2 tbsp olive oil
1 large onion (or two small), thinly sliced
2 tsp minced garlic
1 cup arborio rice
1 cup peas, frozen
1 tomato, seeded and diced
4 oz goat cheese
2 tbsp chopped fresh basil (plus more for garnish)

Bring broth to a boil, turn flame on occasionally to keep warm until ready to be used.

In a pot or deep sauce pan, heat oil, add onions, garlic and arborio rice.  Cook for about 5 minutes or until rice is golden brown, about 5-10 minutes.  Add broth 1/2 cup at a time, stirring constantly until it is all absorbed, about 20 minutes.  Lastly, stir in peas, cheese, tomato and basil and cook for an additional 2 minutes.  Top with extra basil and serve!  Serves 4-6.

We enjoyed our risotto on the back porch with cold drinks.

Diet Wegman’s brand soda with blueberries in it, because we’re classy…

Looks kind of fun, right?  Not to mention you have instant dessert (blueberries) when you finish your drink!

Feel free to do this with other adult beverages (gin and tonic?).  I’m pretty sure I will at some point.

Have a great day!

Lentil Chili over Sun Dried Tomato Cornmeal Waffles

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Ever since my friend Liz left me her waffle iron for the summer, I’ve had waffles on the brain.

It sits in the living room next to my basil plant and mini rose bush, because there’s no where in the kitchen to put it.

I basically think about waffle ideas all the time. In the shower.  On runs.  During movies.

Today was no exception.  It was kind of cold out today (low 60s), something warm and tasty was in order.

Lentil Chili

1 onion, diced
1 tsp garlic
1 tbsp olive oil
1 can of diced tomatoes
2 tbsp chili powder
1 tbsp cumin
1 tbsp paprika
1 tsp cayenne
1 cup lentils
2 cups water or vegetable broth
1/2 tsp black pepper
1/4 tsp salt (optional)
1/2 cup frozen corn kernels
1 smart dog (or real hot dog if you eat meat), diced, optional
1/2 bunch of kale (about 7 leaves), cleaned, stemmed and finely chopped

Heat oil in a pot.  Add onions and cook for a few minutes.  Add garlic and cook for an additional minute.  Add can of  tomatoes, spices, lentils, water and corn.  Bring to a boil and simmer for 20 minutes.  Add kale and smart dog and cook for an additional 10 minutes or until lentils are tender.

Serve over savory sun dried tomato cornmeal waffles

Sun Dried Tomato Cornmeal Waffles

1/4-1/3 sun dried tomatoes (about 10 pieces), rehydrated or packed in oil
1 cup buttermilk (or the old trickeroo 1 tbsp of vinegar + enough milk to fill up 1 cup, let sit for 10 mins)
1/2 cup flour
1/4 cup + 2 tbsp cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp parmesan cheese
1 egg
1 egg white
3 tbsp olive oil

Blend together rehydrated sun dried tomato and milk until smooth.  Add eggs pulse.  In a separate bowl, combine flour, cornmeal, baking soda, baking powder, salt, parmesan cheese.  Gradually pulse in dry ingredients until just combined and smooth (make sure to scrape the sides of the blender).  Pour into a hot waffle iron, bake for 3 minutes or until golden brown and cooked through.  Makes 2 huge belgian waffles and probably a few regular waffles.  Enough for 4 people.

Honestly, this might be one of the best things I’ve ever made.  Sort of like a better version of corn bread and chili, right?

Who knew savory waffles could be so good!

Not only was it ridiculous quick and easy, it’s pretty healthy!  The lentil chili is vegan and all sorts of healthy (because I put kale in everything) and the waffles… well we all need a little bit of carb and fat in our life.  We especially need sun dried tomato!  You could probably blend in some spinach or kale to sneak in some more vegetables.

You can also freeze the waffles if you have leftovers then pop them in the toaster oven when you’re ready to enjoy them again!

Try it.  You won’t regret it.

Well, I’m headed to the middle of nowhere NY to do some stuff for my internship then I’m headed out of town for the weekend!

Have a great 4th of July!!

Challah

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I have a really cheesy joke that I’m going to refrain from saying involving a crappy Gwen Stefani song.  I’m sure you can guess what it is.

Instead, I’ll just tell you about this creation.

I’m not really a bread baker.  I don’t really have the patience to wait for dough to rise numerous times.  But yesterday seemed to be that day.  Challah won me over.   I want to try bread making again.

Challah

from Cooking Bread

1/2 cup warm water
1 egg
1 egg yolk (reserve white for egg wash)
1 tbsp oil
1 1/2 tbsp honey
2 1/4 cup bread flour
1/2 tsp salt
3/4 tsp yeast
tbsp of milk + egg white for egg wash

Combine water, eggs oil and honey.  Once they’re all whisked well together, add 1 cup of flour, yeast and salt and beat together.  Let it sit for 15 minutes.  After it has sat for 15 minutes, add the rest of the flour, 1/4 cup at a time.  Once you’ve mixed it as much as possible.  Turn it onto a surface and finish incorporating the flour.  Knead for 10 minutes until dough is soft and elastic.

Put dough in a greased bowl.  Place in a warm spot for about an hour to an hour and a half (I turn the oven on for 2 minutes just to warm it up, then put the dough in there).    Once the dough has risen, divide into 3 equal sized pieces.  Roll into long pieces and braid.  (For step by step photos click here).  Once braided, allow to rise another hour or so.

Brush with egg wash and bake at 400F for 15 minutes, then turn the oven down to 350F and bake for another 15 minutes.

I was a little concerned before making this.  The braiding part seemed particularly intimidating but it was surprisingly easy.  I would definitely say it’s worth a try.

Not to mention fresh challah with dijon mustard, asiago, sliced artichoke hearts and spinach is a wonderful combination.

4th of July is this weekend!  Any plans?

Vegan Peanut Butter Apple Bars

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Apple and Peanut Butter.

Pretty much one of the best combinations ever, right?

It finally cooled down enough for me to turn on the oven, so I decided to make something with that wonderful flavor combo.  You should probably give this a whirl, especially if you love peanut butter as much as I do.

Vegan Peanut Butter Apple Bars

Cookie Base:
1/2 cup peanut butter (creamy or chunky, I used a combination of both)
1/2 cup honey  (or agave nectar or maple syrup)
1 cup flour (all purpose or whole wheat, both work)
1/2 tsp baking soda
1/2 tsp salt
2 1/2 tbsp coconut oil
1 tsp vanilla

Apple Filling:
5 apples, peeled, cored and diced
1/3 cup flour
1/2 cup brown sugar
juice of 1/2 lemon
1/2 tbsp cinnamon
1/4 tsp clove (optional)
1/4 tsp nutmeg (optional)

Crumble Topping:
1/2 cup flour
1/2 cup oats
1/2 cup brown sugar
3 tbsp peanut butter
3 tbsp coconut oil

Combine wet ingredients for the cookie base, in a separate bowl, combine dry ingredients.  Add dry ingredients to wet ingredients.  Stir to combine.  Chill in the freezer while you prepare apples.

Combine all ingredients for apples, let sit for 10 minutes.  In the meantime, you can do dishes, have a dance party, do some squats, make the topping, wash your hair, write a love note… you get the idea.  Should you choose to make the topping now, combine all the ingredients using your hands until you get coarse crumbles.  You can also preheat your oven to 350 F now!

After your dough has been chillin’ for a while, press it into a 9 x 13 baking pan (I used a pie pan and a small casserole dish because I’m a rebel like that, or really I just take any opportunity to use that little dish that was a complete impulse buy).   On top of that, layer on the apples, then sprinkle on the toppping.  Bake for 30-40 minutes.  Allow to cool and enjoy.

It’d probably be a good idea to top this with ice cream (although sadly my dulce de leche ice cream is no longer in this household, let’s just say it was a popular creation).

I recommend you start making this now, especially if it’s cloudy and gross out like it is here.

I also recommend wrapping them in wax paper

And giving them to friends as a friendly weekday treat.  Sometimes I think this is the secret to making and keeping friends.  I hope that’s not actually true…

Lastly, and completely unrelated to the rest of this post (or, arguably, food for that matter), did anyone watch True Blood this weekend and see who plays Alcide Herveaux?  (Sorry to those non-True Blood watchers/Sookie Stackhouse readers)

Holey Moley!  He gives Alexander Skarsgard a run for his money!

Maybe it’s just the beard?

Dulce de Leche Ice Cream

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I’m feeling particularly unwilling to do things right now.  Honestly, I could probably be convinced to go shopping but not much else (except maybe bake something).  Why?  Let me tell you.  Today has felt eternal.

As usual, I was up at 7:30 ready for a new happy day.  I lounged around for a while, had coffee then toast then some more coffee.  The morning was rather blah.  Then there was a soccer game.  I was right.  Germany won.  There was a party of Germans next door.  They got the feed before I did, I knew a goal was coming when there were a million screams and the bellow of a vuvuzela.

At the half time, I made ice cream.  30 minutes later, I brought my computer into the kitchen and packed the ice cream nicely in containers for freezing.

Okay really this was roughly a two day process.  So let’s backtrack.  Remember when I mentioned Argentina was playing against Mexico?  Well I decided I should probably make something in honor of Argentina.  I had a hunch they would win (again, I was correct).   So I decided dulce de leche (dUUUlce not dOOOlce… just saying…) was probably a good idea.

Last night, I boiled a can of sweetened condensed milk for a few hours (about 2 and a half).  I was a little concerned it might explode but as long as it’s completely submerged in water, all is well.

After boiling it for 2 and a half hours, I turned the heat off and went across the street to watch Che: Part 2, with a friend.  All I have to say is it’s looooooong (but enjoyable to some extent, I liked part 1 better).

Have I ever mentioned how much I like beards?  Well, I love them… there were a lot in these films… that’s all…

In the morning, I took the cooled can out of the water and opened it to find a perfectly delicious, sweet and sticky treat.

Then I got started on the ice cream.

Dulce de Leche Ice Cream
adapted from Gourmet

1 1/2 cup half and half
1 1/2 cup whole milk
1 can of dulce de leche (guessing about a cup?)

Heat milks together, add dulce de leche and stir until dissolved.  Allow to cool (I put it in the freezer to get really cold) and put in ice cream maker according to manufacturer’s instructions.  Freeze for a few hours before serving.

In between games I went for a run with a friend.

Boys run fast, even if they claim to not have exercised in a long time.  I’m sure he slowed down for my 5’3″ stride, but I was pretty pooped by the end.  My legs felt like lead the entire time, and I have huge blisters on the bottoms of my feet (shoes not tied tight enough?).  Despite the heat and the fact that I felt like I was dragging small children on my legs the entire time, I had fun.

After running, I decided to sit outside in the shade to cool down.  So I ran into my apartment grabbed some water and took off my shoes (blisters remember?).  While I was sitting outside, my roommate walked out with her friends.  Little did I know, she locked the door.

There I was stinky, hot, barefoot and locked out.

Locked out of my apartment with only 30 minutes until the Argentina vs Mexico game no less!

Luckily, the friend I ran with lives across the street.  While I watched with him, I won’t lie.  It was embarrassing to be that gross if front of anyone.

My roommate got home just as the game was ending.  I was able to bathe and eat some ice cream (which my stomach will pay for later).

and now enjoy a beer (any Vermont readers??)

because sometimes you just need one.

(Thanks for the beer, Christina!  Sorry it didn’t make it to Matt, but I’m glad you made it to Florida!)

Turnip and Kohlrabi Slaw

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It really is just way too hot to cook.  This morning I had oatmeal.  Big mistake.  I was sweatin’ like a ____ in _____.

So there’s no way I’m turning on the stove, much less the oven, but my vegetables still need to get eaten.

My goal is to not let any vegetables from my CSA share go to waste.  Can I do it?

Last week, I got these guys:

I won’t lie.  I was a little concerned when I put them in my bag at the farmer’s market.  First, I had never touched a kohlrabi.  Second, the only knowledge I had of turnips was a book I read in elementary school…

Luckily, the internet (and Clay and Zach) saved the day.

Turnip and Kohlrabi Slaw

adapted from Turnip-and-Kohlrabi Slaw with Ginger Vinaigrette

1 kohlrabi, peeled and grated
 1 bunch of turnips, peeled and grated (I used about 5 small turnips)
 A few lettuce leaves (or any other green), shredded
 1/4 cup rice wine vinegar
 3 tbsp olive oil
 1 1/2 tbsp sugar
 1 tbsp ginger, finely chopped
 salt and pepper to taste
 a handful of peanuts

The food processor is really handy to grate all these veggies.  Combine grated kohlrabi, turnips and shredded lettuce in a bowl.  In a small bowl mix together vinegar, oil, sugar, ginger, salt and pepper until the sugar is dissolved.  Pour dressing over vegetables, toss to combine and sprinkle with peanuts.  Serves 4-6 as a side dish.

I was extremely pleased with this.  Next time, I would definitely add a grated carrot and some cilantro for both taste and color.  This really would be perfect to take to a barbecue or potluck!

Have a great night!

Quinoa and Black Beans on Lemony Kale with a Tangy Spice Sauce

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Holey Moley it’s hot today!   Luckily, the apartment I’m living in this summer is very well ventilated!  It’s always about 15 degrees cooler than my friend’s apartment across the street.  But enough about the weather… Lunch… Remember the three bunches of kale in my CSA this week?

I ate an entire bunch for lunch!

Quinoa and Black Beans on Lemony Kale with a Tangy Spice Sauce

1 tsp olive oil
1 bunch of Kale, washed, stemmed and chopped
1/2 lemon
salt and pepper
1 cup cooked black beans (I boiled mine with an entire onion, a bunch of cilantro and garlic)
1 cup cooked quinoa (boiled with onion powder and garlic powder, or cooked with vegetable broth)
Tangy Spice Sauce (recipe below)

Heat oil in a pan.  Add kale and garlic.  Sautee for a minute.  Add lemon juice, salt and a pepper and sautee for another minute or two.  Serve kale on a plate, top with quinoa and black beans.  Drizzle with tangy spice sauce and enjoy!  Serves  2-3.

Tangy Spice Sauce

1/4 cup greek yogurt
2 tbsp soy sauce
1 tbsp rice wine vinegar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp minced garlic
1/2 tsp brown sugar
1/4 tsp paprika
few shakes of cayenne (optional)
Pepper to taste

Just stir it all together!

Sounds like a weird combination right?  But it worked!  Pretty tasty and pretty healthy!

In other news, guess what arrived in the mail yesterday!!

A 50mm f/1.8 lens!!

Woo!  I’ve been taking pictures of random things all day but mostly of my toes and basil.  I’m going to need to find a better subject because my toes aren’t cute and my basil will probably get eaten soon.

Lastly, Sara and I made donut holes using Smitten Kitchen’s recipe, except we were our usual selves  and added cinnamon and cayenne to both the dough and the glaze.  Highly recommended.

Yes, they were deep fried.  That was a first for me.   I won’t lie.  I’m not sure I want to do that again…

Have you ever deep fried something?  What was the last thing you deep fried?

Way Too Hot To Cook

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The past few days have been HOT HOT HOT and not in a good way.   That doesn’t mean I haven’t done fun things

The past few days I’ve:

  • Gone on a trail run in a wild flower preserve.
  • Swam in a creek with a waterfall with a dog here:

This photo is not mine and I don’t know those, but that’s where we swam and it was great 🙂

  • Failed at making black and white cookies

  • Got 3 huge bunches of kale, 1 bunch of lettuce, 1 bok choy and strawberries in my CSA.
  • Enjoyed a salad made with my goodies

  • Started making some dresses

  • Made sangria

On the Agenda for Today:
-Work/Internship Stuff
– Play with ice cream maker my neighbor let me borrow. Interested in beer and wine?  Check out his blog!
-Check the mail every 10 minutes to see if the exciting thing I ordered online arrives!
-and realistically I’ll probably watch a soccer game at some point…

Have a great day!

Pão de Mel (Honey Bread)

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My first Portuguese teacher was named Mimi (Miriam); she was from São Paulo.  On the last day of class, she brought a delicious, Brazilian treat for the class.  It was sweet and spicy.

Honey,  spices and chocolate, an interesting combination.  Ever since, I’ve wanted to make it.

A few days ago, I stumbled upon a blog and while perusing the recipes, I came across it!

Pão de Mel (Honey Bread)

from The Cookie Shop

2 cups flour
1/2 tbsp baking soda
1/2 cup brown sugar
1/2 cup sugar
1/2 tsp ground cloves
1/2 tsp nutmeg
1 tsp cinnamon
1/4 cup oil (I used coconut oil)
1/2 cup honey
1/2 cup milk
1 cup chocolate chips

Preheat oven to 350 F.  Whisk together dry ingredients.  Add wet ingredients and combine well.  Put batter into a greased and floured baking dish and bake for 30-40 minutes.    As soon as you take it out of the oven, sprinkle with chocolate chips.  As the chocolate chips melt, spread with a spatula.  Allow to cool and serve.

I’m not sure why I love this stuff so much!  Probably because it’s crazy sweet and has an interesting flavor combination.  Let’s call it sweet and sassy.  Reason enough to try it, right?

It’s a beautiful day out here!  And it’s Friday!

Have a great day!

Waffles: Round 2

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Waffles seem to go well with the World Cup, especially when I want the team to win.

I have a special place in my heart for the Argentine national team.  I was in Argentina for the 2006 World Cup.

I promise I was actually having fun!

Today!  This guy scored 3 of the 4 goals!

Like last week, there were waffles.

Except this time, I watched from my little computer with Spanish commentators.  With a total of 5 goals scored in throughout the game that means at least an entire minute of them shouting “GOOOOOOOOOOOOOOOOL!!!” Univision does it right!

and with this lovely lady

That’s Sara.  She’s pretty.  She’s enjoying banana waffles.

Banana Waffles

2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
2 tbsp sugar
1 3/4 cup water
1 tsp vanilla extract
1 very ripe banana, mashed
coconut oil (few tablespoons)
2 eggs

Combine all the dry ingredients.  Mash banana and put in 1/2 cup measuring cup, fill remainder of measuring cup with coconut oil (should be about a tbsp or two).  Add banana, oil, water and eggs to flour mixture and combine.  Place in a hot waffle iron and cook for about 5 minutes.  Makes 3 fat Belgian Waffles.

Ahh! Need to get some work done before my 2:30 date with the gym TV to watch France vs Mexico.  France better lose.

Also, NBA finals game 7 tonight.

Oh my goodness.  I’ve watched more sporting events in the past week than I have all year.

You a sports fan?