Slow Cooker Chicken Adobo

You know those days where you don’t feel like cooking and it’s too hot to turn on the oven to roast some chicken and vegetables?  This is your meal for those days.

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It’s super, SUPER easy and  tasty.  As a bonus, it’s pretty healthy too.  It might be a little bit high on salt but you’re not really drinking the sauce, just spoon a bit on your spaghetti squash (or rice #carbs4life) and you’re good to go.

I think I’ve only had traditional Filipino Chicken Adobo at a restaurant once.  I remember it being delicious and tangy.  As is true with most countries in South East Asia, the Philippines has awesome food and I’d love to visit.

In the meantime, make this dish for an easy weeknight meal while you daydream about being in a far off land.

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Slow Cooker Chicken Adobo

8 pieces of bone-in chicken (I used drum sticks)
3/4 cup low sodium soy sauce
1/2 cup apple cider vinegar
6 cloves of garlic, crushed
1 shallot, sliced
3 bay leaves

Place all ingredients in a slow cooker.  Cook on high 4-5 hours.

Serve with spaghetti squash and green beans (or serve on rice, because I’m pretty sure that’s how it’s normally served).

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If you’re wanting to make this paleo, you can probably substitute coconut aminos for the soy sauce and you’re good to go.

I had this for dinner and leftovers for lunch.  All sorts of goodness.

Totally unrelated to this recipe, I have a mini poll…

Would you be interested in seeing workouts on here?

Let me know in the comments (Yay! I love work outs! Bring ’em on! OR Umm no thanks, more cake, please).

 

 

 

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Salad Spring Rolls

One of my favorite things about living in Orange County was the plethora of Vietnamese restaurants.

Fun Fact: Orange County, CA has the largest Vietnamese population in the US.  

And because of that we were blessed with delicious (and inexpensive) restaurants.

Over the last four years, I’ve become obsessed with the Vietnamese Spring Rolls.  It’s almost a rule that I must order them any time I go to a Vietnamese restaurant.

I’m sure there have to be amazing Vietnamese restaurants here in the Bay Area, and I will do my best to discover them, but in the meantime, I’m going to keep the memory alive with some spring roll inspiration.

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These aren’t really Vietnamese spring rolls.  They don’t include rice noodles or shrimp or pork.  They’re just vegetables, which is why I call them salad spring rolls.  Despite not being like the tasty ones I get at restaurants, this has become my new favorite way to eat salad.

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They pretty quick, easy and tasty.  The other wonderful thing is you can make them with whatever you have on hand.

Here are some suggestions for filling your spring rolls:

Thai Basil
Lettuce
Cucumber
Carrots
Red Bell Pepper
Bean Sprouts

For Dipping Sauce:

1/2 cup hoisin sauce
1-2 tbsp peanut butter, natural
1-2 tbsp sriracha
1-2 tbsp water

To assemble, cut your vegetables into match tickets (i.e. carrots, cucumbers, bell peppers) and wash your lettuce and thai basil.   You’ll need to get rice paper.  You can probably find it at any Asian grocery store (or on Amazon).

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Wet your rice paper by dipping it in water for about 3 seconds and you’re ready to go (do one at a time, don’t wet them all at once, because they’re very sticky).  I have a rice paper water bowl, but it’s not essential, and shallow dish to submerge the paper in will work.

Then you can start assembling your spring rolls.   Place some of the vegetables toward the bottom of the circle, like such:

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Fold the right and left sides toward the center, then the shorter side up and roll to cover.  I couldn’t take photos of this process because it requires two hands and I only have two, unfortunately (or fortunately).  But this blog has an awesome tutorial!  Check it out!  

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Once your spring rolls are rolled and ready, make your quick dipping sauce.   Combine hoisin, peanut butter, sriracha in a bowl.  Start with 1 tbsp of each, taste it and adjust to your liking.

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You don’t have to use this dipping sauce, you can also mix fish sauce with water, a bit of sugar and chili garlic sauce and dip!  Or since these are salad rolls, feel free to dip in your favorite salad dressing.  We’re not being authentic here, so anything goes.

But seriously, this hand-held salad options is awesome.  I served it with some mustard rubbed chicken and it was a hit (to Jesse and me, that is, but I think we have ok taste).  I think this is my new favorite summer meal.

What’s your favorite salad or summer meal?

Basic Country Bread and My New Bread Baking Obsession

Last year, I bought the Tartine Bread book.  There was a special on Amazon.  It was $2.99 on Kindle.  I couldn’t turn it down.

I remember I started reading it while on the plane to Philadelphia.  The photos are so amazing and the recipes so detailed that I knew I had to try it as soon as possible.   Weeks went by and I didn’t bake any bread.  The thought of making a starter was intimidating to say the least.  Then, on December 2nd (funny how I remember these dates), my friend brought me some of her starter.

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Blog friends, meet Bernard.   Bernard is about 5 years old and comes from a culinary school in Michigan.  Now a part of him is with me, and through Foodologie with you too.  Here’s here to help us make bread.

I love that my friend named the starter.  It makes the process so much more fun.  Because after all, he needs to be taken care of and fed.  I feed Bernard on Monday nights and leave him in the fridge until I’m ready to bake some bread.

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Some of this glorious bread.  It’s nothing short of amazing.  It might take days to make, but it’s worth it.  And it all starts with Bernard.

The night before I want to make bread, I take a big spoonful of starter and mix it with pretty much equal parts flour and water (if we want to be specific 3/4 cup water + 3/4 cup Flour and about 1/4 cup starter will give you enough leaven, or fed starter, to make 2 loaves of bread).

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So I let that sit on the counter.  It gets all bubbly and smelly in the most endearing way possible.  Once it’s bubbly and ready to go (you’ll know it’s ready when you drop a bit of it in some water and it floats), I mix it with flour and water.  Once it’s all incorporated, I let it sit for about half an hour.  After half an hour, I add a bit of salt and some more water.  Then the first “bulk rise” begins.  This takes 3-4 hours.  You don’t have to do much, just turn it every so often.  That means dip your hand in water, then dip your hand in the dough and turn it a bit.  Pretty simple right?

After a few hours (assuming it’s in a fairly warm temperature, sometimes I’m too cheap to put on the heater and so I turn the oven on for a few minutes, turn it off, then put the bread in there to keep it warm), I turn it onto a well-floured surface and divide it in two.

This part is tricky.  The dough is sticky.  It sticks to everything. Your hands. The towel. The surface. Your hair.  Everything.  My first time around was rough.  I think I was a little shy with the flour, but after the next few times, I leaved that a lot of flour is necessary.  So you divide the dough into and fold it into two rounds mounds.  Then it sits for hours.    I know right? There’s a lot of sitting involved.

So those mounds sit for another 3-4 hours on the counter covered with a towel (flour that towel too, because seriously the dough will stick to it).  I’ve also tried leaving it in the fridge overnight.  That worked too.

After the dough has sat for a good while (either 3-4 hours or overnight in the fridge), you can start getting everything ready to bake.  I bake this bread in a dutch oven.  I think the dutch oven is my saving grace, because I’m pretty sure my oven is a bit messed up.  The dutch oven ensures an even bake, so you can’t argue with that.

So I turn the oven to 500F and put the dutch oven in there (empty that is, with the lid on), for about 20-30 minutes.  You want it to get piping hot.  This also gives you bread a little more time to rise (or to get to room temperature if it was sitting in the fridge).

Again, I reform the loafs into a round loaf then score to top.  Scoring apparently is important because it allows the bread to rise to it’s full potential.  I have a really hard time with the scoring.  In Tartine Bread, they suggest using a razor; I use a knife.  We made due with what we have, right?

Then the next tricky part, putting the dough in the dutch oven without burning your hands.  The dough isn’t the sturdiest.  The water content is pretty high so it’s a very sticky dough.  But it’s easy enough.  Drop it in, re-score if necessary and put in the oven with the lid on, reduce the temperature to 450F and bake for 20 minutes.  After 20 minutes, remove the dutch oven lid and continue to bake for another 25-30 minutes or until it reaches the level of brownness you like.

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Remove the bread from the dutch oven, allow to cool then serve.  You can repeat the baking process with your second loaf now.  The dutch oven doesn’t need to heat as long.  I usually just put it back in the oven for about 5-10 minutes then move on.

For the full recipe, check out this write up in the New York Times.  It has all the measurements and weights you need to get your bread making on.  I still can’t get mine to look exactly like their bread, but sooner or later, I’ll get there.  But even if it doesn’t look exactly like the Tartine loaves, it tastes amazing.

To say that I love this bread is underselling it.  I seriously love this bread.

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It’s great for sandwiches (ahem, grilled cheese anyone?).  Awesome toasted with butter.  Amazing if you spread it with jam.  The process might be time consuming.  Scratch that, it’s totally time consuming, but it’s worth it.

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So this is my newest obsession: bread.  I want to make it all the time and eat it all the time, but I probably shouldn’t, so gifting loaves of bread is becoming my new thing.

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Now that I’ve mastered the basic country bread.  I’m ready to move on to new varieties.  Of course, croissants and brioche are on my bucket list for the year, but I also want to start experimenting with different flours: whole wheat, rye, etc.

Let’s get our carbs on!

Are you a home bread baker or just an equal opportunity bread lover?  What’s your favorite kind to bake or eat?

Spicy Black Bean and Kale Grilled Cheese

So a few weeks ago I told you about how Green Mountain Mustard sent me some of their mustard for me to try.  I originally proposed to make a grilled cheese sandwich and then stumbled upon the epic idea that became my German Nachos(ish).  But ever since, I’ve been thinking about how delicious their mustard is, because really it is, and how I NEED to make a grilled cheese with it.  But not just any grilled cheese, an amazing one and so I finally did.

Yesterday, all I could think about was grilled cheese, and since it was Meatless Monday, why not make something epically delicious to show the world how wonderful meatless can be.

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I mean. Can we take a minute and observe the cheesy goodness?

 

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Now I’m going to have to come clean with you.  I probably ate this in about 3 minutes.  I didn’t have a stop watch, but before I knew it, it was gone.  I think that’s a good sign.  Then my mouth was a little bit on fire, because this mustard is straight up PICANTE.  If you’re a fan of spice, you’re going to love this.  If spicy isn’t your thing, it’s cool.  We can still be friends, use regular mustard, or skip it.

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Spicy Black Bean and Kale Grilled Cheese

1 tbsp onion, finely chopped
1 tbsp red bell pepper, finely chopped
1/2 tbsp cilantro finely chopped
1 kale leaf, veined and chopped
1/3 cup black beans, cooked

1/4 tsp cumin
salt and pepper to taste
1/2 tbsp butter, softened
2 slices of whole wheat bread*
1 tbsp Barn Burner, Red Habanero Mustard

2 slices sharp white cheddar

Grease small skillet and turn on to medium heat.  Add onion, bell pepper, and kale.  Sautee a few minutes until soft.  Add black beans, cilantro, cumin and salt and pepper.  Cook a few minutes then transfer to plate.  Using a fork, mash beans lighly and set aside.

 

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(Note: I didn’t fit all of this in the sandwich so I just ate it on it’s own and it’s delicious. The end.)

Spread bread with butter and turn over then spread with mustard.  Lay 1 slice of cheese on each side (on the mustard side, since you’ll be grilling the buttered side).  Spread one side with black bean mixture and put the sandwich together.

Place sandwich on griddle heated to low.  Cook a few minutes until golden, flip and cook a few more minutes until golden and cheese is melted.  Remember when it comes to grilled cheese, slow and steady wins the race.  In case you forgot here are my tips for fabulous grilled cheese.

 

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Serve immediately and slice if desired.

*Note: I got my bread at Black Market Bakery. If you’re in OC, try it! Amazingly delicious, fluffy and fresh! Also free of preservatives!

This combo was amazingly delicious.  Obviously I’m biased, because I LOOOOOVE black beans, but you should definitely give this a shot.  I think this would be even more amazing dipped into sour cream, because who doesn’t love dipping sandwiches in sauces?

Please also note that if you decided to add bacon and avocado to this, I wouldn’t judge you.

If I could, I would invite you all over for this spicy black bean grilled cheese, but since we’re far away, make it and tell me if you love it.  How does that sound?

What’s your favorite grilled cheese combo?

Avocado Pesto Hummus

I’m loving the fact that it’s now light out until about 7pm.  What I’m NOT loving is that it’s still dark out when I go to the gym.  There’s nothing less motivating than waking up when it’s still dark out.

So while it’s still light out, I had all these hopes and dreams for magical creations I was going to make after work, photograph, enjoy and blog about.  Then I remembered that more cooking means more washing dishes and that suddenly sounded unappealing.  As much as I wanted to hit up Trader Joe’s for a box of Puffins for dinner, I decided to make something quick and easy.

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And seriously guys, this was all sorts of amazing.  You really need to make this, spread it on toast and stuff your face off.  That’s what I did.  Why should you?

Top 5 Reasons You Need to Make This:

    1. It’s healthy!  Lots of good fats from avocado
    2. It’s vegan! Let’s love the Earth a little bit more and eat less meat (especially if you’re in California.  There’s a drought folks!).  This spread still packs in the protein.  This whole recipe (which serves 4) has about 29g of protein!
    3. It’s crazy delicious.  Seriously.  So good.
    4. Avocado. Enough said.
    5. It’s ready in about 3 minutes, and you’re hungry so what are you waiting for?

BONUS REASON: It’s a great excuse to eat bread, not that you need one. Avocado Pesto Hummus 3

Avocado Pesto Hummus

1 can (15oz) garbanzo beans, drained and rinsed
1 avocado, pitted and peeled
1 clove of garlic
1 tbsp nutritional yeast, heaping
1 small handful of fresh basil leaves (I used about 7 large leaves)
juice of 1 lemon
salt and pepper to taste

Combine all ingredients in a food processor or Vitamix (which is what I used).  Pulse until combined.  I wanted mine a little bit chunky so I didn’t pulse it too long, but if you want it smooth you can do that too.

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Spread on your favorite bread or serve with pita chips or raw veggies and enjoy!

Do you need any more convincing?  I’m not sure how else to tell you this is basically delicious and awesome for you.  Eat it up!

Are you an avocado lover? Please tell me you are!

Moroccan Spice Blend

As we’ve previously discussed, dinner is a struggle for me.  Waking up at 5:15am to workout, then going to work all day leaves me little motivation to make a meal when 5:30pm rolls around, especially if it’s just for me.  I’m one of those people that prefers to cook for others.  Cooking for myself is extremely unappealing.

When Jesse has dinner with me, it’s awesome.  I tend to make an actual meal, but most days, on my own, I tend to snack.  So I’m trying to come up with better solutions.  My number one solution right now is to keep it simple.

So in my quest to keep things simple, yet flavorful, I discovered a Moroccan Spice Blend that is so versatile you can basically kick up any plain dish without adding fat.  The best part is you can control how much salt goes in it.

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Moroccan Spice Blend

Adapted from Epicurious

1 tsp  cumin
1 tsp ground ginger
1/2 tsp salt (or less if you’d like)*
1/2 tsp black pepper
1/2 tsp  cinnamon
1/2 tsp  coriander
1/2 tsp cayenne
1/2 tsp mace

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Combine all ingredients until well blended.  Store in an air tight container until ready to use.

*Feel free to adjust the amount of salt.  You can completely omit it, if you’re trying to go low sodium.  You can also add more if you like things salty (the original recipe calls for 1 tsp of salt, but I tried that and thought it was too much.  1/2 tsp was more to my liking).

I mixed up a bunch to keep on hand for easy meals.  So far using this blend I’ve made: Moroccan Spiced Chicken Thighs and Moroccan Spice Tilapia.

Super easy! In both cases, I sprinkled the chicken (bone-in thighs, skin and excess fat removed) or fish generously with the spice blend and baked.  Both times it turned out awesome! I can’t wait to keep making this. If you’re interested, I can do a full recipe post on either of these.  Let me know if you’re interested.

Tonight, the ultimate quick dinner for 1:  I took a piece of tilapia, covered it in moroccan spice blend, then roasted it along side some asparagus for 17 minutes at 400F.  Done in less than 20 minutes, and easy clean up.  I like it.

Give this Moroccan Spice Blend a try! It’s a great way to add a ton of flavor while still keeping things healthy.

What’s your favorite quick and easy weeknight meal?

German Nachos (ish): Baked Fries with Sauerkraut, Sausage and Muenster Cheese Sauce

I love mustard.  No really.  Like a lot.  For as long as I can remember, mustard has been one of my favorite condiments.  Even the cheap yellow mustard you get on Subway sandwiches (no mayo, extra mustard please).  I love it.  It adds such a nice flavor profile to most foods.

But fancy mustard, that’s a whole different ball game.

Recently, I got in touch with the guys at Green Mountain Mustard.  They make fancy pants mustard, but in the least pretentious way possible.

But anyway, these guys know mustard.  They sent me two jars of their mustard so I could make an EPIC grilled cheese sandwich.  While the grilled cheese sandwich is still  in the works, I had this idea and had to make it asap.  It involved one of the mustard flavors they sent me: Deli Dirt.  Their Deli Dirt tastes like all the goodness of a deli put into one little jar, and this mustard is THICK.  It’s basically the consistency of hummus, which is awesome.

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I’m in love.  And thus, this creation was born:

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One of the things that I love about mustard is that it adds a ton of flavor to food without a ton of fat (or calories).  You know I like to make things as light as I can.  So while this looks fatty and decadent, it’s a little bit lighter than you would think (please note, I’m not actually saying this is healthy, but it’s better than eating something deep fried). mustardfries3

Oh and I should probably mention that I had no idea what to call this.  I couldn’t really call it a “Pile of Deliciousness,” which is what it is.  So instead I thought of a more Pinterest-friendly name: German Nachos (ish).  Ish is a really important qualifier here.  Enjoy.

German Nachos (ish): Baked Fries with Sauerkraut, Sausage and Muenster Cheese Sauce

3 large potatoes
2 tbsp olive oil
1 tbsp Deli Dirt mustard
1 sausage (bratwurst are tasty. true story.), sliced
1/2-1 cup sauerkraut
1 tbsp butter
1 tbsp flour
1 tbsp Deli Dirt Mustard
1 cup milk (I used non-fat)
3 oz Muenster cheese
salt and pepper to taste

Pre-heat oven to 425F.  Slice potatoes into fry shape.

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Toss with 2 tbsp of olive oil and 1 tbsp of Deli Dirt.  Sprinkle with salt and lay on a cooling rack that is placed over a baking sheet.

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This will help your fries get crisp all around and keep the bottoms from burning.  Bake 30-40 minutes or until fries are golden and crispy (start checking them after about 30 minutes, since everyone’s oven is different and you might have cut yours thinner than mine).  While your fries bake up, have a dance party.  This is not optional.

10 minutes before your fries are ready to go (aka 20 or so minutes after you put them in the oven), brown your sausage in a pan and set aside.  Then make your cheese sauce.

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Melt butter in a sauce pan, add flour and stir together.  Cook for 2 minutes or until golden.  Stream in milk very slowly while whisking to break up any clumps that form.  Once you’ve added all the milk and whisked smooth.  Whisk in the mustard and cheese.  Add salt and pepper to taste.

Now assemble.  Lay some fries on a plate.  Top with sauerkraut (you’ll note in the recipe I said 1/2-1 cup, because I love sauerkraut and ended up adding a ton more after I photographed, but if you don’t care for it as much, add less) and sausage, then drizzle with cheese sauce.  Serve immediately.

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This recipe will serve 2-4 people.  Confession: Jesse and I devoured the entire thing.  I don’t feel guilty.

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The perfect bite will include a bit of potato, sauerkraut and sausage.  I promise it’s delicious.  If you wanted to keep this low carb, I bet this would be delicious if you replaced the potatoes with spaghetti squash.  Ok, I might have to try that ASAP.

I can’t wait to try more recipes with this awesome mustard.  Don’t worry, grilled cheese is coming soon!

Do you love mustard? What’s your condiment of choice?