I bake. A lot. But I also eat a lot of greens. Specifically of the spinach variety. A day without the Popeye fuel is kind of a long time and totally messes with my energy. Green smoothies – those are … Continue reading
One word – panzanella. It makes me swoon. It screams summer, it loves on backyard garden tomato bounty and it hits all the right taste buds. What more could a gal ask for?!?! Oh and it totally impressed the parental … Continue reading
The moment when you lay eyes on a recipe or a photo of a dish and you automatically know that you have to make it and soon. Not the kind of deal where you Pin It but don’t get around till a … Continue reading
This past Sunday I made these pinwheels for a potluck I attended. Since I left with only 1 pinwheel left, I’d say they were a crowd pleaser.
Now I know that today is Pi Day but I had a ridiculously long day and with beautiful weather outside, turning on the oven seemed like the worst idea ever. Not to mention it is already toasty in my apartment and extra heat is definitely not needed.
They were pretty easy to make and are a nice spring food. We’ve been having an absurdly warm March – 75 degrees today! The warm weather sure does bring out the best in everyone and I don’t think I’ve ever seen my college quad as packed as it has been this week! I finally got to lay down and chill on the quad for a good half hour today since a class let out early. I soaked it all up!
4 oz. cream cheese, softened
3 oz. feta cheese
1/4 tsp. paprika
1/2 tsp. oregano
1/4 tsp. garlic powder
1/4 tsp. crushed red pepper
cucumber, thinly sliced
red pepper, chopped
deli turkey meat
6 multi-grain tortilla wraps
Mix the cream cheese, feta and spices into a creamy spread.
Spread an even, thin layer on each of the wraps.
Cover the wrap with spinach and deli meat (omit on a few wraps for a veggie option).
In a row near an end of the wrap lay the cucumbers down follo
wed by the red pepper.
Tightly roll together and refrigerate for 10-15 minutes.
Cut the end off of the wraps and then slice in to 6-8 sections depending on desired thickness.
Plate and serve!
note: you could also leave these full and eat as wraps – what I did Monday night for a friend and I to accompany our guilty pleasure watching of The Bachelor Finale – typical female, I know (:
Cheers to quick and easy crowd-pleasing potluck dishes
Nothing like a glass of wine to ease one of a week full of stress. I like to drink wine, but I also like to cook with it, and if you are Drunk Kitchen then you like to drink while cooking – also fun, just take the precautionary safety measures when doing the latter. Instead of doing a Hannah Hart style of drunk kitchen I am just going to start a cooking with alcohol mini series with this being the first post. It will constitute recipes with alcohol (probably wine for dinners, hard liquors for baked goods, well wine works for that too) and drinking on the side – of course in moderation…
My stomach does somersaults when it has a good risotto. I mean what’s not to love about it – it’s decadent and you know what sometimes, more often than not, you just have to spoil yourself. This is top notch like ***** risotto and boy I am sure glad I have leftovers of it.
I was just thinking of making butternut risotto but once I got to the kitchen a different idea developed and I ended up with this awesome-ness.
Since you puree the butternut it gets a really nice and creamy texture – you wouldn’t even need to add the cheeses (vegan option), but I wanted the extra flavor dimension of the gouda.
2 tsp. olive oil
1/3 cup onion, chopped
1 clove/1 tsp. minced garlic
1 cup risotto
2 cups vegetable broth
1 cup Chardonnay
3/4 cup roasted butternut squash
handful of spinach
1/4 cup gouda
1/8 cup parmesan
Preheat oven to 400. Prepare baking sheet with parchment paper. Peel and cut butternut squash into thick slices (make sure to remove seeds and pulp where needed). Lay squash slices on baking sheet and bake for 30 minutes.
Heat olive oil in large pan. Add onion and garlic and sauté for 3-5 minutes until golden/caramelized.
Add the risotto and toss for 1 minute, then pour in 1/2 cup of the broth. Make sure you are cooking on low-medium heat
Stir (always in the same direction) and wait until the broth is absorbed. Add 1/2 cup Chardonnay.
In a blender, blend 1/4 cup chardonnay, 1/4 cup broth and the butternut squash to make a puree.
Add the butternut squash puree to the risotto mixture. Stir in and add more broth if needed.
Continue to add broth and stir risotto until all the broth is gone. About 20 minutes – taste test your risotto to make sure it is sort to your liking. Once the risotto is cooked, add the spinach and stir in.
Once the spinach is cooked down, add the cheese and stir in until melted.
Remove from heat and cover with a clean towel for 3-5 minutes.
Plate and serve warm with more wine on the side…and the bottle on reserve
This green monster is delicious – in fact I am surprised it isn’t blowing up across the world wide web (well maybe it did and I missed it). Nonetheless you have to try this flavor combination – it will have you squealing with excitement.
Make sure to add plenty of spinach – if you don’t want to be turned off by a brown color. While green and red work great together at Christmas, there is a reason they are not mixed, let alone next to each other on the color wheel and that’s because when they do mix together they form a murky brown color that is hinted more green than red – contingent on the amount of spinach you add (so add a lot because then you are just left with little flecks of red). This drink may not look like Christmas, but it sure is a nice present for your taste buds.
1 1/2 cups strawberries (I used fresh, but frozen would work too, I would leave out the ice if using frozen though)
1/2 cup almond milk
1/2 cup water
1 tbsp. honey
1 tbsp. chia seeds
1 tbsp. ground flax
4 ice cubes
2-3 cups of spinach
Blend all your ingredients together and drink up!
Cheers to a power boosted morning
I was craving pesto but didn’t have basil or pine nuts so I decided to substitute basil with different green source and pine nuts with different nuts. My ending concoction – spinach and pecan pesto and delicious at that. Super … Continue reading
I’ve been wanting to make fritters for some time and when I came across these fritters I knew I just had to try them – it was just a matter of when. I thought I would make myself a nice Friday night meal centered around these fritters and they sure didn’t let me down. Best part is I have plenty left to eat throughout the coming week for times when I need a quick meal.
Already had them today for lunch and they warmed up nicely so don’t fret the leftovers…you will want to have them all to yourself! (It made 11 cakes – all dependent on how big you make your fritters). Best yet they are perfect for all you herbivores because these little cakes are vegan!
This was also the first time I used coconut milk – yay! And since I have incorporated the coconut milk into two other dishes which I will be posting about soon! I didn’t want any of the can to go to waste (:
1 can cannellini beans, drained, rinsed & mashed
1 can chickpeas, drained, rinsed & half-mashed
1 9oz. package frozen spinach (or was it 10oz….shoot can’t remember – one of the small boxes though)
3/4 cup nutritional yeast
1/4 cup Panko bread crumbs + another 1/2 cup for coating
1 tsp agave syrup
2 Tbsp coconut milk (I used Lite)
1/4 tsp salt
Preheat oven to 375F
Add the cannelloni beans to a big bowl and mash them up, add the chick peas and half mash those. Then mix in the nutritional yeast, coconut milk, salt, pepper and agave syrup . Mix until all the ingredients are incorporated
Fold in the spinach and 1/4 cup Panko crumbs.
Roll a small ball of the bean mixture in the extra 1/2 cup of Panko crumbs. Place on baking sheet
Bake for 10 minutes, flip and then bake for another 10 minutes.
They will be delicate when done, so handle with some care.
Serve warm or chill in fridge. Chilled fritters will firm up quite nicely and taste amazing too! I put a little salsa on mine for a little bit of a spice kick and they were fantastic.
I know I know, back to back peanut butter recipes, but like I said once I start eating it I can’t stop and thus include it in pretty much everything I make.
FoodGawker Search of “peanut butter” brings up almost 3,000 results, so there exist plenty of ways of incorporating peanut butter into all of my meals.
After my run this morning I was craving a Green Monster – they are just soooo darn good. Naturally I used a peanut butter recipe for today’s and I must say I think it was my favorite Green Monster thus far.
Recipe from A Full Measure of Happiness
1/2 C soy milk
1/2 C water + ice cubes (3)
1 T ground flaxseed
1 T peanut butter (natural, creamy)
1 T carob powder
1 T chia seeds
2 handfuls fresh spinach
1 ripe banana, sliced
Throw into your blender and blend away. It makes between 2 and 2 1/2 cups of smoothie so I used my single serve blender – mixed everything but the spinach, poured half out, added half the spinach, blended poured into a glass and then did the other half batch. My single serve blender is a lot easier to clean then the big blender and doesn’t sound like a rocket launching off…and it’s cuter (:
This salad comes together really quickly and is perfect in the summer when berries are in season, or in the winter when you are ok with paying a little more for berries because you are having withdrawal symptoms (the latter is how I currently can be classified). I just make sure to stretch that bursting berry flavor through as many meals as I can (:
Use for a complete dinner or lunch and mix it up with your choice of berries and nuts!
I made mine for lunch today and prepared a second for my lunch tomorrow!
1-2 cups spinach
1/2 grilled chicken breast, cubed (omit or replace with tofu if you are vegan or vegetarian)
1/8 cup of blueberries, red raspberries and blackberries
3 dates, chopped
1 Tbsp. sunflower seeds
1/8 cup pecans, chopped
1 tsp. flax seed
1-2 Tbsp. balsamic, pomegranate vinaigrette, or other light dressing that goes well with berries
Top everything on your bed of spinach and enjoy!