Category Archives: Recipes

The Tastiest Lentil Soup…. pretty much ever

Sorry for the crappy ipod photo

Sorry for the crappy ipod pho

Ingredients

  • Olive Oil
  • 1/2 onion, chopped
  • 1 leek, white (and a little bit of green) parts chopped
  • 1 large carrot, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1.5 cups brown lentils
  • 6 cups water
  • 1/3 head cauliflower, chopped (I would have used more, but the pot is full
  • 10 oz. diced tomatoes
  • 4 leaved swiss chard, shredded
  • salt to taste

Saute onion, garlic, leek, carrot, and celery in olive oil for 8-10 minutes.  Add salt, lentils, tomatoes, water.  Bring to a boil and simmer for 35minutes.  Add cauliflower.  Simmer for another 20ish minutes, until lentils are done.  Add swiss chard in the last few minutes of cooking.

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A Dinner Worth Blogging About

Gluten Free Banana Blueberry Waffles

Do yourself a favor and make these.  It doesn’t have to be for dinner.  Breakfast would suffice too.IMG_0759

 

 

 

 

 

 

Ingredients:

  • 1 banana, mashed
  • 2 eggs
  • 3/4 cup almond flour
  • 1/2 cup oats
  • 1/3 cup almond milk
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • dash of cinnamon
  • a couple handfuls of blueberries

Combine all ingredients except blueberries.  Spoon batter onto waffle iron and add a handful of blueberries.  Cook until done (a couple minutes) and if your waffle maker is cool like mine, it will let you know when it’s done.

This recipe makes 2 large waffles.

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Spicy Brownies with Buttercream and Ganache

I suspect these brownies are to die for….I haven’t tried them yet because you can’t show up to a party holding a tray of brownies with one missing.  You just can’t.  If you could, I might have eaten one of these for breakfast.

I did try all the components along the way though, each one tasted pretty freakin’ amazing.

* Note, often I try to cook in a health conscious way.  There’s nothing healthy about these.  Except for the fact that the second they touch your tongue, they’ll make you smile with delight.

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To come up with this tray of chocolate goodness that will warm the insides, I read several recipes and as per usual I changed them.  First I looked at this one from Baked in Brooklyn.  Then, I looked at Smitten Kitchen’s version. And, then….I made my own.

Brownies:

  • 1 1/2 c. all purpose flour
  • 1 teaspoon salt
  • 2 tablespoons cocoa powder
  • 1 tablespoon + 1 teaspoon Ancho chili powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/2 teaspoon cayenne
  • 1 tsp vanilla
  • 11.5 oz. dark chocolate chips
  • 5 eggs
  • 1/2 cup light brown sugar
  • 1 cup granulated sugar
  • 1/2 cup agave
  • 2 sticks unsalted butter

First, I mixed the dry ingredients and set them aside.  Then, I melted the butter and chocolate together over a double boiler.  When that was melted, gooey, and warm, I removed it from the heat, mixed in the sugars, and let it cool for a few minutes, as I didn’t want my eggs to scramble. Then I mixed in one egg at a time.  Next, I added the dry ingredients, poured the batter into a greased 9 x 13 pan, and cooked at 350 for 30 minutes. That was all last night.

Naturally, I got up this morning and made buttercream and ganache to add to the top of it.

Buttercream

  • 1 stick unsalted butter
  • 3 cups confectioners sugar
  • 1/4 cup heavy cream (milk would work just fine here too)
  • 1/4 teaspoon salt
  • sprinkle cinnamon
  • 1/8 teaspoon cayenne

I put all ingredients into a bowl and mixed until it looked like frosting.  Then, I spread a thin layer onto the brownies.  I had a bit more than I needed. I stuck the brownies in the fridge at this point because I wanted to make sure that when I poured the ganache on, the buttercream frosting didn’t melt.

Ganache

  • 1 cup whipping cream
  • 11.5 oz semi sweet chocolate chips (I probably would have used dark, but I had these in the house)
  • 1/4 teaspoon cinnamon
  • 1/4 + 1/8 teaspoon cayanne
  • 1/4 teaspoon ground vanilla beans

I put the cream and chocolate chips over a double boiler until melted, stirring frequently.  Then I added the spices and removed from heat.  I let this cool for a bit.  It was warmer than room temperature when I poured it over the brownies and spread (mostly just because I was lacking patience), but it definitely wasn’t hot.

I stuck the brownies back in the fridge so it would be easier to cut them, but they’ll be served at room temp. FYI The spice isn’t overpowering.  There is a little heat at the end of each bite.  Pretty much it’s a mouthful of warm happiness.

It’s definitely starting to look like Fall up here in Vermont!  It’s rainy and chilly and what better way to cut the chill than with spicy chocolate?

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Happy Fall!

Happy Fall!  The sun is shining and there is a slight cool breeze in the air.  Perfect day to usher in the Fall season.  And with fall comes crisp apples and an abundance of root vegetables.  Which brings me to the bowl currently sitting in my fridge waiting to be eaten later in the day.

Carrot, Apple, Beet Slaw

Once again, this is brought to you with minimal effort….

Ingredients:

  • A couple freshly picked carrots (I had about 3 cups shredded)
  • 1 medium sized red beets
  • 2 Macintosh apples
  • Freshly grated ginger (about a tablespoon)
  • a tablespoon or 2 olive oil
  • 2-3 teaspoons dijon mustard

Grate carrots, beets, apples, and ginger.  I imagine a food processor would make this even easier, but I used my hand grater.  Once all ingredients are grated mix together with olive oil and mustard and enjoy!

 

 

 

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Roasted Butternut Squash and Spinach Quinoa

While I did make some yummy barley earlier, I couldn’t stray too far from my beloved quinoa.  I apparently I was ambitious this morning because this also came out of my kitchen.

Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • 1 package pre-cut butternut squash (feel free to cut your own…that happens to be something I despise doing)
  • 1-2 Tablespoons olive oil
  • Salt
  • a few big handfuls of baby spinach
  • 1 can black beans, rinsed and drained
  • hot sauce of your choice (I used Vermont Pepperworks Hempin Jalapeno)

Preheat oven to 425 degrees.  On a baking sheet lay out butternut squash in one layer.  Drizzle with a little bit of olive oil and then add salt.  Toss around a couple times to coat.  Roast in over for about 40 minutes, turning once.  Butternut squash should be browned when you take it out. While that is roasting, bring quinoa and water to a boil and then turn down to a simmer.  Simmer for about 15 minutes.  Turn off heat and add spinach.  Mix it until wilted.  Then add in black beans and hot sauce to taste.  When squash is done, mix that in as well.  This is seriously simple and simply delicious.

If you happen to be a cilantro lover like myself, it would be a great addition to this dish.  Also, I’d eat this hot or cold or room temperature.  Whatever suites your fancy.

5 servings

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Mushroom, Barley, and Asparagus Salad

I often stick to the same grains: rice (usually short grain brown rice, occasionally another variety) and quinoa (which I know is actually a seed and not a grain).  In an effort to vary my diet a little bit I came up with the following. This is going to make a yummy lunch this week.

Ingredients:

  • 2/3 bunch asparagus, chopped (I would have put in all of it, but I had already used some up)
  • 1 sweet yellow onion, diced
  • 2 cloves garlic
  • 1-2 Tablespoons olive oil
  • a little bit of rosemary, chopped (I had this in my fridge.  Feel free to omit)
  • 16 oz mushrooms (any variety will work well…I used a combination of shitake and baby bellas)
  • 1 cup pearled barley
  • 3 cups veggie stock
  • 1 can of chickpeas
  • Salt

I first sauteed the chopped asparagus in a little bit of olive oil, just until tender.  I then removed it from the pan because I didn’t want it to get all mushy.  Mushy asparagus is the worst.  I added the chopped onion to the pan, followed that with the garlic, and then the mushrooms.  Adding each a few minutes apart.  I let that cook for about 10 minutes or so.  I then added the rosemary, barley, and veggie stock.  I brought it to a boil and then let it simmer for about 40 minutes (until the barley was cooked).  Last but, not least, I threw back in the asparagus and added the chickpeas.  Viola!

5 servings- I stuck 2 in the freezer for a rainy day.

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Warm Quinoa Salad

Quinoa has been making an appearance in my kitchen a lot lately, as has many variations of this salad.  Typically, Sunday is my cooking day, but I found myself with some time on my hands this evening and a few ingredients left over from last week’s food shop.  So, I decided to whip up my lunches for the week.  Plus, cooking allowed me to successfully avoid doing my laundry for just one more day.

I like this salad best warm, but I’ve eaten some of the variations cold too.  Either way works well.  Eaten alone, it’s delicious,  but it also works atop a big pile of greens.  Try it and eat it however you like best.

Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • 8-10 white button mushrooms, quartered
  • 1 zucchini, chopped
  • 1/2 head broccoli, crowns and stems chopped
  • Pete’s Greens Mixed Shoots (baby greens from the plants of sunflowers, peas, and radishes)
  • Olive Oil
  • Salt

First, I cooked 1 cup quinoa in 2 cups water for about 15 minutes.  While that was cooking, I sauteed up the mushrooms, broccoli, and zucchini in a little bit of olive oil.  When the veggies were done, I dumped the quinoa and sauteed veggies into a bowl and mixed.  I then dumped in the mixed shoots (this is not something I typically have on hand….it was an impulse buy the other day when I went to pick up some frozen fruit.  While delicious, your salad would be fine without them or substituting some baby spinach).  I topped it off with a little ground salt.  And, there you have it…simple, healthy, and delicious.

BTW, I got 4 lunches out of this.

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