Let’s Do Lunch

Lunch has always been the most boring meal of the day for me.  In school, it was something I quickly grabbed between classes while trying to catch up on last minute reading for a discussion section later that day.

Then work started and lunch was a little more fun.  I almost always packed my lunch and ate it with a few others who did the same for about 20 minutes, then back to work.

Now that I work at home, I’m trying to make sure lunch is more fun (hey, a lady needs something spice up her day).  Have you noticed that lately, we’ve all been so preoccupied with brunch that we’ve forgotten about lunch?

Let’s do lunch.

The Meal

Let’s keep the meal healthy and balanced.  Last week, I had some fish with sauteed squash.  It was all sorts of tasty.

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Today, I had tuna.

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Tuna sounds not exciting, and I have no idea how to make it look good. But when you throw it on a salad with some barley, it’s a winner.

Tuna is seriously underrated.

Now that food is set, let’s chat…

The Discussion Topics

In the World:

Aziz Ansari is hilarious and wrote a book.  Here’s a bit about it in Time.

FIFA is still being nuts, but the Women’s World Cup just started! Why can’t we be as excited about this World Cup as the regular one?

Vegetables!

 

Let’s talk about GMO foods for a minute… Fear or fact?  “The anti-G.M.O. movement, I’m afraid, risks throwing the baby out with the bathwater. What is needed is a dispassionate look at what G.M.O.s mean and their actual and potential good, not just a fear of harmful possibilities.”  <– Agreed!

In MY World:

I walked past Tartine Bakery twice this weekend and didn’t eat a croissant. Who am I?

Instead, I ate pupusas at Balompie Cafe in San Francisco, and they were all sorts of tasty.

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I hiked at Tennessee Valley in Marin yesterday and forgot to bring sunscreen.  Fail. I’m sunburnt.   But that aside, I hung out with my friend Emily for the first time in years.  She’s awesome. We talked about how much we love having girl friends.  I’m a girl girl, and I’m cool with that.

 

Do you tend to have friends of the same or opposite sex?  And more importantly… What did you have for lunch?

 

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Peanut Butter Goji Soda Bread

I missed the boat on St. Patrick’s Day.  There was no green beer or corned beef and cabbage, but I did get a little inspiration from the Irish yesterday… Soda Bread.

I’ve never actually had soda bread, but a lot of people seem to like it.  So given the Irish inspiration and some jars of peanut butter and a bag of goji berries sitting around, a great idea came.  Let’s put the two together.

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The good news is my experiment was a success!  Again, I’ve never had soda bread so I’m not entirely sure what’s it’s supposed to taste like but this one was good.  Faintly sweet and with a hint of peanut butter.

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I kind of think you could make an amazing PB&J with this soda bread, but it would be all sorts of dense and intense.

Feel free to give that a try.

Peanut Butter Goji Soda Bread

3 cups all purpose flour
1 cup whole wheat flour
1 1/2 tsp baking soda
1 tsp salt
3 tbsp sugar
6 tbsp butter, cold
1/2 cup The Bee’s Knees Peanut Butter
1/2 cup dried goji berries, rehydrated, liquid reserved
1/4 cup plain yogurt mixed with
3/4 cup water (1 cup total) or 1 cup buttermilk if you have it
1 tbsp melted butter

Take some hot water and pour it on the goji berries to rehydrate, set aside until ready to use.

Preheat oven to 375F.

Mix dry ingredients in a large bowl. Add butter and use your fingers to work it into small pieces.  Add peanut butter and do the same.  It’s ok if there are chunks of PB, you’ll work it in more later.
Strain goji berries and reserve the steeping water.  You’ll need about 1-2 tbsp of it.  Add yogurt mixture and goji berries to the flour mixture.  Work into a ball.  Add goji berry liquid as needed (I used about 2 tbsp).

Once you’ve got it into a ball.  Transfer it onto a parchment paper lined baking sheet and form into a round thick disc shape.  Score the top in an X shape with a knife.   Brush with melted butter and sprinkle with additional sugar.

Bake 45-50 minutes or until it passes the toothpick test.  Allow to cool completely, serve and enjoy!

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This recipe makes one pretty big loaf.  It’s a lot of soda bread, but worth it.

Anyone ever tried making bread pudding with soda bread?  I think that could be amazing!

GIVEAWAY! Don’t forget to enter the Peanut Butter & Co Giveaway.  It ends this Friday!  To enter, go back to the Chocolate Peanut Butter Goji Berry Pie Post and leave a comment!  Entering is easy, winning is awesome.  Tell your friends!

Chocolate Peanut Butter Goji Berry Pie

Before I went to Thailand, I got an email from Peanut Butter & Co. about a Mystery Ingredient Challenge they were doing this month.  The deal was: they send me peanut butter and a mystery ingredient, then I make something tasty with it.

Of course, I was excited about it because…

1. I love peanut butter.

2. I love making things with peanut butter.

After a few weeks my mystery ingredient arrived: Goji Berries.

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I have to tell you.  I had never tried goji berries.  I imagined sweet little dried fruits, but actually they’re pretty tart!  I was excited to see what I could pair with goji berries other than peanut butter.  Then conveniently, pie day happened…

So of course, I had to make a pie.  Then the idea came: rich chocolate ganache with peanut butter and goji berries.

Chocolate PB Goji Pie

It really was as awesome as it sounds (and looks?).

Chocolate Peanut Butter Goji Berry Pie

1 Graham Cracker Crust (store bought or homemade)
1 cup heavy cream
9 ounces dark chocolate chips
1/2 cup Smooth Operator Peanut Butter
1/4 dried goji berries (plus extra for garnish)
1/4 tsp coarse seal salt (optional)

Heat heavy cream in a saucepan with goji berries.  This way they’ll soften and plump up.  Meanwhile, in a separate bowl, combine chocolate chips and peanut butter.

Pass cream through a strainer and pour hot cream on chocolate and peanut butter.  Let it sit a few minutes and stir to combine.

Take the rehydrated goji berries and place in the bottom of the graham cracker crust.

Goji Pie

Pour chocolate mixture on top.  Garnish with goji berries and coarse sea salt (optional).  Chill for 4 hours and serve with whipped cream.

This turned out great! It was dense, not too sweet and a great balance of flavors.  It’s got sweet, sour (from the goji berries), bitter from the dark chocolate and a touch of sea salt on top really balances it all out.

Also, can we talk about how easy it is?

I didn’t have time to get photos of the slices, because I took it to a Pi(e) Day party, because I wanted to be sure to get this up in time for a giveaway!

Peanut Butter & Co. is giving one Foodologie reader a free Peanut Butter & Co. Prize Pack!

To Enter: Leave a comment on this blog post telling me your favorite way to enjoy Goji Berries OR if you’ve never tried them… what would you like to eat them with?

The giveaway ends Monday March 23rd! So be sure to enter and tell your friends about it too!

WINNER: Mary W! Winner has been emailed 😀  Thanks for entering!

P.S. I have a few more Peanut Butter/Goji recipes up my sleeve.  Stay tuned!

Fancy Deconstructed Breakfast Burrito

It’s been years since I’ve watched cooking competitions like Top Chef, but back in the day, I was an avid watcher.  I remember that chefs took a common dish and made it fancy by calling it “deconstructed.”

You know… Deconstructed Peanut Butter and Jelly would be something to the effect of pan fried bread with peanut butter mousse and roasted berries.

Fancy, right?

Deconstructed was all the rage about 10 years ago.  Is that trend still happening?  I’m not hip enough to keep up with trends, so I’m still doing things “deconstructed.”  Hence this deconstructed breakfast burrito.

Deconstructed Burrito1We all know and love Breakfast Burritos.  But I decided to make a healthier (and fancier? That’s open to interpretation) version for your average weekend morning. Jump on the deconstructed train and make this deconstructed breakfast burrito.  

It has everything you need: eggs, beans, tortillas and… kale. I know, kale has no business being in a breakfast burrito, but we’re being fancy remember! So here it goes…. Deconstructed Burrito2

Fancy Deconstructed Breakfast Burrito

1 tbsp olive oil
1/4 cup finely chopped onion
1 cup kale, washed and finely chopped
1 small tomato, diced
1/2 lemon, juice only
salt and pepper to taste
4 eggs
1/4 cup Monterey jack cheese,  shredded
1 cup refried beans of choice
2 flour tortillas (I used whole wheat)

Heat olive in a pan on medium heat.  Add onions and cook a few minutes until translucent.  Add kale and cook a few more minutes (about 2-3).  Add tomatoes and cook another minute or so.  Season with salt and pepper, then mix in lemon juice.  You want it to be a little salty since you’re not adding anything to the eggs.

In the meantime, beat together eggs.  Add eggs to pan.  Scramble it all together.  Set aside.

Heat tortillas (either on a pan or in the microwave a few seconds).  Place tortilla on a plate, spread with refried beans, top with scrambled eggs, sprinkle with cheese (about 2 tbsp per tortilla, or more if you want) and serve! You can try to wrap it up or eat it with a fork and knife, if you’re looking to be fancy. Ok let’s be honest.  I always thought the deconstructed this was a bunch of crock.  But that said, this dish is awesome.

Deconstructed Burrito3Call it what you want: Burrito? Kale Egg Scramble? A Hot Mess on a Plate?

Whatever you call it, it’s all sorts of tasty and definitely breakfast-worthy!

What’s your favorite fancy breakfast? I love eggs benedict (is that even fancy?)

Cuban Roasted Pork and Cuban Sandwiches

If you watched the movie The Chef, you probably wanted to eat a Cuban sandwich the entire second half of the movie.  Maybe that’s just my inner fat kid talking but ever since watching that movie I’ve had a hankering for Cuban food.

My favorite spot, Versailles (both in Miami and in LA, different owners I believe), are a little out of reach. I decided to take matters into my own hands and roast a pork leg and make some damn sandwiches!  Isn’t that how all good stories start?

Let’s be honest. Sometimes we just need a good sandwich.

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The ingredients are simple: roasted pork, ham, swiss cheese, mustard, pickles.  But simple is definitely not what I would call this sandwich.

All this started with roasted pork marinated overnight in orange, lemon and lime juice with lots of garlic, onion and oregano.  Then I roasted it on high heat to get it crispy then let it cook low and slow for about 4 hours.

I’m not sure how to make a hunk of meat look good, but here it is.

roasted pork

A hunk of meat that got lots of TLC.  Then I sliced it up thin as the base for my cuban sandwiches.  You should know they’re delicious because I’m eating one as I type this.  My keyboard is greasy and I’m ok with that.  So let’s get started.  You start with the pork….

Cuban-Style Roasted Pork

1 pork leg (mine was about 7lbs)
1 cup fresh squeezed orange juice
1/2 cup lemon juice
1/2 cup lime juice
20 cloves of garlic
1 onion
1 tbsp salt
2 tsp black pepper
handful of fresh oregano

Cuban Sandwiches

a few slices of cuban-style roasted pork, recipe follows
2 slices of ham
1 slice of swiss cheese
some pickles
some mustard
dang good bread*
a bit of butter (for grilling your sandwich)

In a blender, blend together juices, garlic, onion, salt, pepper and oregano.  Pierce pork as much as you can with a paring knife.  Pour juice mixture over pork leg and marinate overnight.

When ready to roast, preheat oven to 450F.  Transfer leg to a roasting dish and roast at 450F for 20 minutes, reserve the excess marinate.  After 20 minutes, turn down the heat to 300F and continue to cook 4-6 more hours.  If you want it falling off the bones tender, cook it longer.  If you want it sliceable, it should be ready around 4 hours.  If you slice it and it’s still bloody, throw it back in the oven.

While your leg is baking, transfer the excess marinade into a sauce pan and boil for about 5-10 minutes.  This will be the perfect side mojo sauce for dipping your pork in, also great with rice and yucca.

Once you remove the pork from the oven.  Let it chill on the counter for about 10 minutes on its own.  Then slice for sandwiches.  Now you’re ready to assemble your sandwiches.

*A note about “dang good bread.”  Cuban bread is delicious.  It’s soft and wonderful but not always easily accessible.  I used hoagie rolls I found at the grocery store.  It did the job.  Do with that what you will.

Spread your dang good bread with mustard (I like a good amount of mustard on there), then top with pickles, ham, roasted pork slices and swiss cheese.

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Put the sandwich together and grill it.  If you have a panini press, use that.  If you’re not fancy (like me), put it in a pan with a bit of butter then place another pan on top with a jar of something heavy to weigh it down.  And ta-da! Instant panini press on the cheap.

Allow to cook a few minutes (low and slow is the best way to go so the cheese melts), then flip and cook for a few more minutes until toasted and melty and delicious.

Slice in half and serve.  Repeat with however many sandwiches you’d like to make.

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A whole pork leg will yield a lot of meat, and I understand that this is definitely a process, but trust me, it’s worth it.

So invite your friends over, roast a pork leg and make some sandwiches, then go for a walk because you’ll probably need to walk this off.

What’s your favorite type of sandwich?   This is a tough one for me. This Cuban sandwich was amazing but I also love Vietnamese Banh Mi sandwiches.  Maybe that should be my next sandwich attempt!  But first… I’m running my first half marathon next Sunday, wish me luck!

Almond Joy Chocolate Chip Cookies and the Second #C2CCS

Hi friends! I’ve been on the DL the past few weeks.  I’m in a sort of blogging/life rut, so I had been taking a bit of a break.  Luckily, I have some blogger friends to help get me out of the rut.

One of my favorite parts of blogging is getting to know people.  I know it sounds silly and cliche, but I’ve made a few real life friends as a result of blogging.  Real life friends are amazing (looking at you Allison and Samantha), but it’s also great to make friends online, especially when they motivate you to bake treats and send you some.

You might remember last year, I made some Molasses Ginger Apricot Cookies?  Then I sent those cookies to some ladies and they sent me some cookies back and we called it the Coast to Coast Cookie Swap.  Well here is the second installment of that! Because isn’t sending your friends cookies a good idea?  It is!

Planning what kinds of cookies to send to other foodie/cookie lovers is hard.  I brainstormed for a while and these cookies turned up by mistake.  I wanted to make some cookies for a coworker who was doing an awesome job.  I liked them so much I decided they needed to happen again.  I’ve actually made these cookies three times in the past two weeks.

Almond Coconut Choc Chip Cookies1

Trust me.  They’re worth it.

Almond Coconut Choc Chip Cookies2

In exchange for these cookies, I received a few goodies in the mail:

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White Chip Cranberry Cookies from Natalie

Delicious Spiced Cookies from Coco

Take 5 Cookies from Jazzy

Additionally, Allison made some Grain Free Pumpkin Chocolate Chip Cookies that I wish I got to try!

Let’s be honest, exchanging cookies (or all baked goods in general) is an amazing idea.  You should try it.  Start by making these and sharing them with your friends.

Almond Joy Chocolate Chip Cookies

1 stick of butter
1 cup + 2 tbsp all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup brown sugar
1/4 cup white sugar
1 egg
2 tsp vanilla extract
1/2 cup dark chocolate chips
1/4-1/2 cup roasted coconut chips
1/4-1/2 cup honey roasted sliced almonds

Cream together butter and sugar until fluffy.  Add 1 egg, then vanilla and continue to be beat for about a minute.  Add in flour mixture.  Mix until almost combined. Fold in chocolate chips, coconut and almonds until dough is just combined.  Be careful not to overmix the dough, if not you’ll get flat cookies!

Place dough in the freezer while oven preheats to 350F.

Once oven has pre-heated, form dough into walnut sized balls.  Place on parchment paper-lined pan and bake for 8-12 minutes, or until golden around the edges.

After a few minutes, transfer to a cooling rack and allow to cool completely then share with a friend and enjoy!

Almond Coconut Choc Chip Cookies3

 

What’s your favorite cookie to share with a friend?

 

P.S. Sharing cookies is awesome, but baking with a friend is even more fun!  Check out these Salted Caramel Eclairs I made with Sam at the Little Ferraro Kitchen!

Hatch Chile Spaghetti Squash and Cheese

You know how everyone has certain staples that they keep in their pantries?  I feel like for most people that’s things like canned tomatoes, pasta sauce, pasta. Basics that you can use to throw together a meal pretty quickly.

For me, it’s canned beans and tuna.  Classy. I know.

I rarely ever buy pasta.  It’s one of those things I just don’t even think to buy.  But I’m human and I love mac and cheese.  Sometimes I want that cheesy goodness, but I don’t feel like going to the store to buy pasta.

So I’ll be honest.  This is one of those things I threw together because I haven’t been to the grocery store in almost two weeks (I know, how am I surviving right?).  Spaghetti squash will last a good while on the counter, and I roasted some hatch chiles that Melissa’s Produce sent me a week ago, so we’re good to go.  But don’t worry, just because I threw this together with ingredients on hand, doesn’t mean it’s not delicious.  I’ve been eager to use those hatch chiles and this was seriously delicious.

I think you’ll love it!

hatchspaghettisquashandcheesetextHatch Chile Spaghetti Squash and Cheese

1 spaghetti squash
1 tbsp olive oil
2 fully cooked sausages, diced (optional)
2 tbsp flour
2 cups milk
2 cups cheese
2 hatch chiles, roasted, peeled, seeded and chopped
salt and pepper to taste

Poke holes in your spaghetti squash with a sharp knife and microwave for 5-10 minutes.  The cook time will vary depending on the size of your spaghetti squash.  You’ll know it’s ready when you can run your knife through it fairly easily.

While your spaghetti squash is cooking, heat oil in a large pot.  Once oil is hot, add sausage and brown until crispy on medium/high heat.  Once the sausage is browned, turn the heat down to low and add flour.  Toss with sausage and let it brown a minute or two.  Slowly stream in milk while whisking, breaking up any clumps in the process.  Once the milk is incoporated, add cheese and hatch chiles.  Stir until cheese is melted, taste and season with salt and pepper to your desired amount (I only added a few pinches because I don’t like things too salty).  Turn off heat and set aside.

Now go back to your spaghetti squash.  By now it should be cooked and cool enough to handle.  Slice in half, then spoon out the seeds.  Using a fork, fluff and pull out the strands of the squash.  Add the spaghetti squash to cheese sauce and stir until well combined.  Garnish with extra cheese and hatch chiles if you’d like then serve and enjoy!

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The spaghetti squash I used was enormous.  I’ll be eating this for a few days, but no complaints there.  This has an awesome kick from the hatch chiles, but it’s cooled by the creamy, cheesy sauce.  You can also easily make this vegetarian by omitting the sausage (or using vegetarian sausage).

What I also love about spaghetti squash dishes (oh hey, remember the Buffalo Chicken Spaghetti Squash I made a while back?), is that it doesn’t feel too heavy. While I’m not claiming that this is healthy, I feel a little bit better about eating it than a full plate of pasta.  I think you could make this a bit healthier by reducing the amount of cheese and adding some greens in there.  We all need a little more kale in our life.  I’ll try throwing some in there next time.

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I’ll definitely make this again!

What are some of your pantry staples?