Monday, December 30, 2013

Banana Cookies

It has been way too long since I've posted a new recipe. Things have been a little crazy around here with remodeling, traveling, and holidays. I know promised this easy and healthy banana cookie recipe a while back, but better late than never! This breakfast treat is coming just in time to help recharge your healthy eating habits post holiday. Hope you enjoy these little bites.

Banana Cookies (18-24 Bites)
Time: 9-11minutes

- 3 Ripe Bananas, Mashed
- 1 1/2c Oats (Blend until it becomes close to a flour consistency)
- 1/2c Nuts ( I used pecans/walnuts - blend until it becomes close to a flour consistency)
- 1/4c Coconut Oil
- 1/2c of Dark Chocolate Chips (Chopped or mini)
- 1 tbsp of Spectrum Decadent Blend (Chia, Flax, Chocolate, Coconut)
- 1/2tsp Cinnamon
  1. Heat oven to 350 degrees. 
  2. Mix together all of the ingredients listed above and bake on a parchment sheet or nonstick mat. 
  3. Bake for 9-11minutes, you can let them cool or just eat them right away like I did. Cool the cookies before storing so they don't get soggy.
  4. Place the cookies in an airtight container and keep in the fridge, they should last about 3-4 days.

Sunday, October 20, 2013

Roasted Garlic and Eggplant Dip

This dip is perfect for your upcoming parties. This crowd pleaser has  great flavor and texture and is very simple to prepare!

 Roasted Garlic and Eggplant Dip
Prep/Cook Time: 50-60mins

- 1 Eggplant, Peeled and Chopped
- 2 Red Peppers
- 1 Onion
- 1 head of Garlic 
- 3tbsp of Oil ( Coconut and Olive)
- 1tbsp Tomato Paste
- Salt and Pepper
- 1c of Cheese (I use the Italian blend)
- Pita or Baguette Slices
  1. Heat oven to 400 degrees.
  2. Chop vegetables and place them on a lined sheet pan. Cut the top off of the garlic, drizzle with olive oil and wrap it in foil. 
  3. Evenly distribute the oil over the vegetables by using your hands or spoon to ensure everything is coated. Sprinkle salt and pepper over the vegetables and roast for 30-40mins. I like to toss the vegetables and rotate my pan about halfway through.
  4. Once everything is cooked thoroughly and the garlic is soft and caramelized, remove from oven and let cool for about 10mins.
  5. Add all roasted vegetables to a food processor or blender with the tomato and pulse until desired consistency.
  6. Pour eggplant mixture into an oven safe dish, top with cheese, and heat until cheese is melted and slightly browned!
Hope you enjoy foodies, have a great Monday tomorrow! 

Wednesday, October 16, 2013

Pumpkin Chia Pudding

Hey foodies, I hope you're all enjoying the fall as much as I am! This is a great chia pudding to try this season, feel free to add more milk or less chia to play with the consistency. The seeds will soak up the liquid fairly quickly, but I like to let it sit for several hours! Please share how you've made this recipe your own.

Pumpkin Chia Pudding (Serves 4-5)
Cook Time: 10min Prep & 1hr+ to set in fridge

- 1/2c Chia
- 1 1/2c Almond Milk
- 1/2c Pumpkin Puree
- 1 tsp Vanilla
- 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 2 tbsp Honey
- Dark Chocolate Chips
  1. Mix together wet ingredients and incorporate chia seeds into the mixture.
  2. Put into container of choice (I use mason jars) and let the pudding settle in the refrigerator.  
  3. Once the pudding is ready, top with dark chocolate chips and enjoy!
Health Benefits of Chia Seeds

Monday, September 9, 2013

Pancetta and Balsamic Roasted Vegetable Pasta

Hi foodies, I apologize for the lack of new recipes. I'll admit I haven't really cooked much in the last few months since the hubs has been away on deployment. I did recently make this pasta with fresh CSA vegetables and a few extra ingredients for myself and a girlfriend. It's easy to put together and full of flavor!

Pancetta and Balsamic Roasted Vegetable Pasta (Serves 6)
Cook Time: 1hr

- 1lb Orecchiette Pasta
- 6 thick slices Pancetta, Cubed
- Chives
- 4 Cloves of Garlic, Sliced
- 1 Small Onion
- 1 Small Eggplant
- 2 Squash (I used Patty Pan and Yellow Squash)
- 1 Bunch of Asparagus, Ends Removed and Cut
- 2tbsp Aged Balsamic (or Reduced Balsamic
- Salt and Pepper (To taste)
- Parmesan Cheese

  1. Heat oven to 425 degrees, heat cookie sheets at this time as well. Add sliced vegetables and garlic to the lined cookie sheets and lightly drizzle with oil and season with salt and pepper. Vegetables will cook for about 25mins, rotate pans halfway through.
  2. Prepare the pasta al dente, I like to add some olive oil and salt to the water. Once it's cooke dto your liking, drain and set aside.
  3. In a large pan fry your pancetta and reduce heat to low/simmer. Once vegetables are done, add them to the pan with pancetta and mix in balsamic reduction or aged balsamic. Finally, add the pasta and mix until all the ingredients are combined.
  4. Top with parmesan and chives and serve! Hope you enjoy!

Sunday, August 25, 2013

Chocolate Peanut Butter Krispies

Chocolate Peanut Butter Krispies (Makes 12 Squares)
Time: 45mins

I had been craving these treats for months and when I finally brought all the ingredients home I noticed the cereal had expired 6 months prior. What a let down! Has that ever happened to you? After getting a new box the following day I decided to make a chocolate peanut butter version and it didn't disappoint. Hope you enjoy these treats, feel free to share links to your favorite versions!

- 5 1/2-6c Rice Krispies
- 10 oz Bag of Marshmallows
- 4.5tbsp Salted Butter
- 1 1/2c Chocolate Chips 
- 2 tbsp Unsweetened Cocoa Powder
- Peanut Butter Powder (Just Great Stuff)

- 1tbsp Peanut Butter Powder
- 1 1/2c Chocolate Chips
  1. Melt the butter on medium heat. Make sure to watch the pan to keep the butter from burning.
  2. Add marshmallows to the pan. Once melted, add 1/2c PB Powder and 2tbsp Cocoa Powder to the marshmallow mixture.
  3. Remove pan from heat and add the cereal. You can play with the amount depending on the consistency you want.
  4. Line a 9x13 pan with parchment paper and pour in the cereal mixture. Use a spatula to pack down the treats. 
  5. Melt 1 1/2c Chocolate chips and PB Powder in the microwave (90 seconds - I stir every 30 seconds). 
  6. Frost the cooled treats and enjoy!

Thursday, August 22, 2013

Local Spotlight - Zeke's

It has been a while since I've done a restaurant spotlight, but I think this new local spot deserves one!
After two months of wanting to try out this spot, I went to Zeke's twice today. They serve fresh Poke bowls, juices, smoothies, and coffee. I love that healthier local options like Zeke's and Fruitive have been popping up around town!

Lunch Stop:
Watermelon Juice
The Keali'i Special

Dinner Stop:
Iced Intelligentsia Costa Rican Blend
O.G. Poke

I appreciated the attention they gave to each cup of coffee. They serve both cold brew and hot/iced coffee made with the precise technique pictured above. Against their will, the guys had to travel all the way to NYC for the brewing workshops, tough right? It's a good thing they did because the coffee was great! The only thing that I would say could be better is the rice, I personally prefer the stickier sushi style rice with poke, but it definitely isn't a deal breaker. Overall we had great poke, good drinks, and friendly service! The guys were cool and in my opinion successfully created a friendly and laid back atmosphere to hang out in. They will definitely be seeing us again soon! If you're in the area make sure you pop in and say hello to our new friends at Zeke's Beans and Bowls!

Sunday, July 14, 2013

Nut Milk

I FINALLY got around to making nut milk in my juicer this past week and it was fantastic! If you like nut milk or are trying to make a switch from dairy milk, this is the recipe for you. If you don't have a juicer you can use your blender, it will just take longer to strain.

Nut Milk (Almond & Macadamia Nuts)
Time: Soak overnight, 30mins to Strain

- 3c Nuts (I used unsalted almond and macadamia nuts)
- 6c Water plus extra for soaking
- Sweetener to taste (I used honey, another good option is blended dates)
- Cinnamon/Nutmeg to taste (Optional)
- Ladle
  1. Add water to a bowl of nuts and soak overnight. Make sure that the water covers the nuts.
  2. Rinse the nuts and remove soaking water (do not use in the milk).
  3. Add 6c of water to the nuts and have your ladle near by.
  4. Turn on juicer and add a ladle full of nuts and water. Repeat this process slowly until you've added all the nuts.
  5. You can strain the milk into a bowl with fine strainer, cheese cloth, or nut milk bag.
  6. Add a pinch of salt, honey, cinnamon, and nutmeg and ENJOY!
I drank my first cup and strained the rest twice, it really is a matter of preference on how much pulp you like in the milk. This recipe made about 40z that I stored in mason jars for up to three days. Since there are no preservatives or pasteurization methods used the milk it will not last too long, just make as needed! Also note that milk will separate after sitting in the fridge, just give the jar a shake and it will be ready to go!

There will be two types of pulp that you can use as well, the dry pulp and the wet pulp. I've seen recipes for crackers with the dry almond pulp or you can just add it to your smoothies! I have a Korean porridge recipe I'll be posting in the near future with the wet pulp!

Friday, July 5, 2013

Poached Sea Bass in a Shiitake Miso Broth

With the dreaded deployment quickly approaching I was dying to make the hubs a homemade meal before his trip. After a long month of eating out and renovating, the kitchen was finally semi functional again for a meal. Per request of the husband, we ended up making a fantastic sea bass dinner!

Thank you foodies for sticking around the past few months even with the lack of recipes.

Poached Sea Bass in a Shiitake Miso Broth with Baby Bok Choy
Time: 30-40mins 
(Timing may vary slightly since the firefighters showed up and I had to halt my cooking ha!)

- 2 6oz Filets of Chilean Sea Bass
- 1-2 Baby Bok Choy (Ends removed)
- 2-3tbsp of Miso
- 2c Low Sodium Chicken Stock
- Green Onions (Sliced)
- 5oz Shiitake Mushrooms
- 2 Cloves Garlic (Powdered will work too)
- Salt and Pepper
- Oil
  1. In a medium heated pot, add chicken stock and miso.  Dissolve the miso paste in the broth and add shiitake mushrooms and garlic. Keep on medium to low heat for about 10mins.
  2. Heat a pan to medium high heat. While the pan is heating up, add pepper and sea salt to the filets. I went light on the salt and only added it to one side, there should be plenty of saltiness from the miso and chicken broth.
  3. Add oil to your pan and sear the filet for 3mins on each side. Bring the heat down to low/simmer and add the miso broth and bok choy. Cover the pan and let it sit for about 10-15mins. (Timing is slightly off since the firefighters showed up at the house) I believe I turned the heat off completely and it sat with the lid on for about 10mins after the first 10.
  4. Top with green onions and serve with a nice glass of white wine! We paired ours with a Roussane from Truchard Vineyards and it was great! 
Cheers to a great weekend ahead! 

Monday, May 13, 2013

Angry Orchard Pork Tenderloin

After planning to make my Guinness Brisket last week I decided that it was about time I posted a new recipe. While rummaging through my fridge for some ingredients I noticed my Angry Orchard Hard Cider and decided to use it for a pork tenderloin. I'm not going to lie, it turned out pretty fantastic! I've already made it twice in the last week and I'll be making it a third time for a girlfriend. It is easy, flavorful, and super moist! Hope you guys enjoy!

Angry Orchard Pork Tenderloin (Serves 6)
Time: 5hrs Cook and Prep 

- 2.5-3lbs Pork Tenderloin
- 2tbsp Champagne Mustard
- 1-2 sprigs of Rosemary
- 1 Bottle Angry Orchard Hard Cider
- 2 Apples, Chopped
- 1 Onion, Chopped
- 4-5 Cloves of Garlic
- 1 1/2tsp Sea Salt
- 1/2tsp Pepper
- 14-20oz Low Sodium Chicken Stock

  1. Mix together chicken stock, Angry Orchard cider, and champagne mustard.
  2. Mix together salt and pepper and rub onto pork. In a high heated pan, drizzle oil and sear the pork. 
  3. Once pork is seared add liquid mixture and the rosemary, garlic, apple, and onions.
  4. Now cover the lid, reduce the heat to low, and walk away for 4-5hrs. 
  5. Once the pork is ready, pull it out onto a platter along with the apples and onions. Bring the liquid to a boil for about 15-25mins, stirring often and let it reduce into a thickened sauce to top the tenderloin.
Now how easy was that? Impress yourself and your guests with this easy and flavorful dish.
*You can also try using 1 can of stock and 2 bottles of cider instead!

Wednesday, March 27, 2013

Tropical Smoothie

I have been so insanely busy with school and preparing to sell our house that I'll admit that I haven't had much time to cook or post! I made this fantastic smoothie the other day for my hubs and me while we were staging the house and I could not stop talking about it. I felt like I should have been sipping my smoothie on a beach with Bob Marley playing in the background!

Hope you enjoy this tropical treat as much as we did. Cheers to warm weather and sunshine!

Tropical Smoothie (Serves 2)
- 1 to 1 1/2c Pineapple (Frozen)
- 6z Coconut Yogurt, I like to use Liberte Mediterranee Yogurt
- 1 Mango 
- 1 Big Handful of Spinach
- 1 Banana (Frozen)
- 1c of Milk (You can use water, almond milk, coconut milk, etc.)
- Top with toasted coconut flakes and an umbrella

Optional: Protein powder, coconut flakes, chia seeds, flax seeds, etc.
  1. Place ingredients in blender and mix until your desired consistency! If you don't have frozen fruit on hand, throw in a few ice cubes to chill your smoothie. If the smoothie is too thick, just add additional liquid.
Health Benefits of Pineapple

Tuesday, March 5, 2013

Paleo "Puerto Rican Beef"

My friend shared this paleo recipe with me last month and I've already recreated it twice! Once with beef and once with chicken. It's very easy to make and versatile, serve it with mashed sweet potatoes, wild rice, or on top of a salad!

Paleo "Puerto Rican Beef"
Time: 30mins

- 1-1.5lb Ground Beef or Chicken
- 1-2 tbsp Coconut Oil/Olive Oil
- 1 Onion
- 2 cloves Garlic, minced
- 1/2 tbsp Cumin
- 1tsp Coriander
- 1/2-1 tbsp Tumeric Powder
- Salt and Pepper
- 1/2 tbsp Garlic Powder
- Cayenne or Crushed Chili Peppers (Optional)
- 1 tbsp Oregano
- 1 bunch of chopped kale (spinach or chard works too!)
- 6-10oz Jar of Green Olives (I've used garlic stuffed and jalapeno stuffed)

  1. Add oil to a medium heated pan and cook the onion and garlic. Once onions become translucent, add ground beef or chicken and crumble. Incorporate the spices into the mixture, add more as necessary.
  2. Reduce heat and add your kale and olives. Once the kale wilts the dish is ready to serve!
  3. Serve with sweet potatoes or with tomatoes, avocados, and cucumbers! Enjoy!

Benefits of Tumeric
Paleo Diet - Mark's Daily Apple
Original Recipe Link

Tuesday, February 19, 2013

Beef Wellington and Hasselback Potatoes

I do the majority of the cooking in my house so on Valentine's Day my sweet husband brings out all of his kitchen magic to make me an amazing meal. This year he has out done himself by making one of the best meals this kitchen has seen! He used a Tyler Florence recipe for the Beef Wellington and a Food Network recipe for Bacon Hasselback Potatoes.

This was an all day event in our kitchen, but I promise you won't be disappointed with these recipes! All of the recipes and links from Food Network are listed below!

Beef Wellington - Copied from Food Network
* Our Modifications

For the Duxelles:
3 pints (1 1/2 pounds) white button mushrooms 
*(Mixture of shiitake and cremini mushrooms)
2 shallots, peeled and roughly chopped
4 cloves garlic, peeled and roughly chopped
2 sprigs fresh thyme, leaves only
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

For the Beef:
1 (3-pound) center cut beef tenderloin (filet mignon), trimmed
*(2 1/4lbs, making us dinner for 3 nights!)
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
12 thin slices prosciutto
6 sprigs of fresh thyme, leaves only
2 tablespoons Dijon mustard
*(Champagne Mustard from Stonewall Kitchen)
Flour, for rolling out puff pastry
1 pound puff pastry, thawed if using frozen
2 large eggs, lightly beaten
1/2 teaspoon coarse sea salt
Minced chives, for garnish
*(Omit chives)
To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.

To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.

Preheat oven to 425 degrees F.

On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.

Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife - this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes, and Warm Wilted Winter Greens.

Green Peppercorn Sauce:
2 tablespoons olive oil
2 shallots, sliced
2 cloves garlic, peeled and smashed
3 sprigs fresh thyme, leaves only
1 cup brandy
1 box beef stock
2 cups cream
2 tablespoons grainy mustard
1/2 cup green peppercorns in brine, drained

Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.

* To reduce cook time we boiled the potatoes for a few extra minutes and baked them at 400 degrees in the toaster oven. It was ready in about an hour.

4 slices thick-cut bacon, each cut crosswise into 9 pieces
Kosher salt
12 medium Yukon gold potatoes, peeled
1 stick unsalted butter
Sea salt and freshly ground pepper
2 scallions, finely chopped
2 tablespoons finely chopped fresh parsley
1 clove garlic, finely chopped

Lay the bacon pieces on a baking sheet and freeze until hard, about 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil.

Using a sharp knife, make crosswise cuts in each potato, about 1/8 inch apart, stopping about 1/4 inch from the bottom.

Add the potatoes to the boiling water and cook 4 minutes. Remove with a slotted spoon and carefully transfer to a baking sheet; let cool slightly. Pat the potatoes dry, then insert 3 pieces of the frozen bacon into the cuts of each potato, spacing the bacon evenly and letting it poke out of the top. Melt 5 tablespoons butter and brush generously over the potatoes and in the cuts. Reserve any excess butter for basting. Season the potatoes with salt and pepper.

Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 2 hours, basting halfway through with the reserved melted butter.

When the potatoes are almost done, melt the remaining 3 tablespoons butter and mix with the scallions, parsley and garlic. Spoon over the potatoes and roast 5 more minutes. Transfer to a platter and season with salt and pepper.

Monday, February 18, 2013

Bacon Wrapped Dates with Goat Cheese

The first time I tried these bites was at a family Thanksgiving a few years ago and I absolutely loved the sweet and salty combination of flavors. A girlfriend recently made Serrano Ham Wrapped Dates at a Super Bowl party and it reminded me of how much I love these little gems. I made these last night as an appetizer to accompany the amazing Beef Wellington made by my husband! I'll post those links later this week.

Bacon Wrapped Dates with Goat Cheese (14 pieces)
Time: 40mins

- 7 slices of bacon cut in half (You can use Serrano ham, it was great but not so easy to find)
- 14 pitted Medjool Dates
- 4oz Herbed Goat Cheese
- Honey or Balsamic Reduction (Optional)
- 14 Toothpicks (Soaked in water for about 10mins)

  1. Heat oven to 375 degrees.
  2. Stuff the pitted dates with goat cheese. If you can't find pitted dates, cut a slit into the dates to remove the seed and then stuff with goat cheese.
  3. Wrap half a slice of bacon around the date and secure with a toothpick. 
  4. Cook in oven for about 30mins or until the bacon becomes crispy.
  5. If desired drizzle honey or balsamic reduction over the bites and enjoy!

Thursday, February 14, 2013

Roasted Tomato and Basil Sauce with Fresh Pasta

Maybe I say "everything in moderation" because I know that there are a few things that I just can't live without. I made this fresh roasted tomato sauce with leftovers from my fridge the other day and it turned out wonderful. I just love these simple and fresh flavors! Making your own food can take a little extra time, but one of the best things about doing this is knowing what you're putting into your body. Play with the ingredients and make this sauce your own!

Roasted Tomato and Basil Sauce (Serves 4-5)
Time: 1hr

- 1 lb Fresh Pasta (Buy at your local store or try this easy recipe by Mario Batali)
Add your own variety of spices and herbs to your dough
- 4 Chicken Sausages, Sliced
- 3-4 Large Tomatoes
- 1/2 Onion
- 4-5 Garlic Cloves
- 1 Bell Pepper
- Basil 1c Chopped
- 1 tbsp Oregano
- Salt and Pepper
  1. Heat oven to 425 degrees. Place an "X" on the bottom of your tomatoes and remove the green stems. Place them on a lined baking sheet with the chopped onion, peppers, and garlic cloves. Drizzle some oil and top with salt and pepper. Roast for 30mins.
  2. Let the tomatoes cool before handling them. An ice bath will work quickly as well! Once they're ready to handle, remove the peel and squeeze out the majority of the seeds.
  3. Place all vegetables and 1/2c of basil into a blender and mix.
  4. Add your cooked chicken sausage, oregano, and sauce into a pot and let it simmer on low to medium heat for about 30mins. Add any additional spices as necessary.
  5. Boil pasta and top it with fresh sauce, parmesan, and chopped basil! Fresh pasta will cook al dente in about 4-6mins!   
Hope you enjoy! Please share your variations or your favorite additions to homemade tomato sauces!

Sunday, February 10, 2013

Braised Tofu (Dubu Jjorim)

After seeing a fellow blogger post a photo of braised tofu, I just had to make mom's dubu jjorim (the name of this side dish in Korean)! It's delicious, flavorful, and a great option for your next Meatless Monday meal!

Braised Tofu (Makes 8 Pieces)
Time: 30mins

- 1Pkg Firm Tofu
- 3-4 Stalks of Green Onion
- 2 Cloves of Minced Garlic or 1 tsp Garlic Powder
- 1 tsp Roasted Sesame Seeds
- 1/4c Soy Sauce
- 1tsp Sesame Oil 
- 1/4c Water
- 1tsp Honey
- 1 tsp Chili Powder (Gochugaru  - Korean Chili Powder)
If you can't find the Korean Chili Powder, you can use your regular chili powder or omit altogether, the taste will vary slightly without it 
  1. Drain tofu, I only did this for about 30mins. Slice into 1/2inch thick pieces or enough to make about 8 slices.
  2. Mix together soy sauce, water, spices, and green onions. Set aside in a bowl for later.
  3. In a medium heated pan, add oil and lightly brown tofu on each side. Once tofu has browned, pour seasoning over the slices, reduce heat to medium low and close the lid. Turn every 5-7mins for about 15mins.
 Enjoy! Who said tofu had to be bland and boring?

Did you know you can regrow your green onions? Place the ends in water near some sun and you'll have full stalks in 7-10 days!

Sunday, January 27, 2013

Sofrito Chicken

After sampling a delicious braised Cilantro Chicken at The Food Truck Round Up a few weekends ago, I decided to make a Sofrito Chicken. Sofrito is a mixtures of braised vegetables that is often used in Spanish cooking. I can't tell you that it's just like mom's cooking since I've never had this before, but I can tell you that we enjoyed this recipe!

Sofrito Chicken (4 Drumsticks and 6 Thighs)
Time: 1hr 30mins

- 2 Bell Peppers (seeds removed and chopped)
- 1/2 Bunch Cilantro
- 1 Onion
- 2 Roma Tomatoes
- 1 Banana Pepper
- 6 Cloves of Garlic
- Salt and Pepper
- 1 tbsp Tomato Paste 
- 1-2 tsp Cumin
- Cayenne Pepper (Optional)
- Chicken (I used 4 drumsticks and 6 thighs)

  1. In a large heated pan, add oil and cook chopped vegetables for 10-15mins. Add cilantro and spices at this time as well. 
  2. Set aside sofrito in a bowl. Add the chicken to the pot and brown on both sides.
  3. While the chicken is cooking, place sofrito mixture into a blender and blend ingredients to desired consistency.
  4. Pour sofrito back into the pot and cook the chicken for 45mins-1hr. Once it starts boiling make sure to reduce the heat.
  5. Serve with some rice/quinoa and enjoy!

Sunday, January 13, 2013

Cinnamon Apple Yogurt Muffins

One of the perks of being a grown up...making muffins for dinner! While these are made slightly healthier than your average muffin, I promise they doesn't taste like cardboard. 
Note: I would recommend that you use a greased muffin pan instead of cupcake liners. I found that the lower fat muffins stick to the paper.

Cinnamon Apple Yogurt Muffins (Makes 20-22 Muffins)
Time: 45mins


- 2c Flour
- 2 Med Apples, Peeled and Core Removed (I used a Green and Honeycrisp)
- 6oz Chobani Cinnamon Apple Greek Yogurt
- 1 tsp Baking Soda & 1 tsp Baking Powder
- Pinch of Salt
- 2tsp Cinnamon
- 1/4tsp Nutmeg
- 1tsp Vanilla
- 1/2c Chopped Pecans
- 1 Egg & 1 Egg White
- 1/2c Brown Sugar
- 1/4c Oil (I used grapeseed oil)
- 1/2c Milk
- 1/4c Applesauce

- 1/4c Sugar
- 1tsp Cinnamon
  1. Heat oven to 375 degrees.
  2. Mix wet ingredients together in a large mixing bowl.
  3. Mix together flour, baking soda/powder, and spices in another bowl. Slowly fold the dry mixture into your wet ingredients.
  4. Take the diced apples and chopped walnuts and incorporate them into the mixture.
  5. Spoon the batter into your greased muffin pans and top each muffin with the cinnamon and sugar mixture. Bake for about 17-20mins. (I typically rotate the pans halfway through)
I would've loved to add an oatmeal streusel topping to these muffins, but I didn't have any oats! Next time!

Monday, January 7, 2013

Oh Kale Juice

Oh Kale Juice (Makes 20-24oz)
- 3 handfuls of baby kale leaves
- 1 Green Apple
- 1 Red Apple
- 1 Pear
- 1/2-1inch of Ginger
 * Health Benefits of Ginger
  1. Slice fruit and remove core.
  2. Begin juicing with fruit and alternate between kale and fruit. This will help reduce any backup of pulp.
  3. Once you're done juicing the fruit and kale, you can try dropping in the pulp to extract more juice.
Add more kale or less fruit based upon your flavor preference! If you're new to juicing, you could try using more fruits and smaller amounts of greens.

Thursday, January 3, 2013

Apricot Glazed Drumsticks

My husband has been requesting chicken for the past week so I finally decided to try a new recipe! After digging through my fridge I found leftover apricot preserves, sage, and dried cherries...perfect ingredients for apricot chicken!

Apricot Chicken (Serves 4)
Time: 1hr 15mins

- 12 Drumsticks (You can use whichever cut you'd like or have on hand)
- 12oz Apricot Preserves or Jam
- 1/2 c Dried Cherries (Optional)
- 6-7 Leaves of Sage
- Salt and Pepper
- 1-2 Garlic Cloves or 1/2 tsp Garlic Powder
- Cayenne (Optional)
- 1/2 tsp Ground Mustard
- 1 tsp Vinegar (White Balsamic or Apple Cider
  1. Heat oven to 400 degrees.
  2. Place chicken down on a lined baking sheet and season with salt and pepper. Bake chicken for 15mins.
  3. Mix together preserves, cherries, sage, and spices together in a bowl. Rub glaze onto chicken and place back in the oven for 30-35mins. If the chicken gets too dark, place foil on top to keep it from burning.
We served ours with a simple green salad and baked sweet potatoes. Hope you enjoy it!