Thursday, May 31, 2012

Avenge of the Carrot: Carrot Slaw

Yet another eye appointment this morning, got me thinking of carrots, I know I've talked about them a lot lately, but apparently punk salad wasn't enough for the orange glow coming from the fridge, and they decided to band together and create another salad.

Some old fashion salads still work, carrot salad is one of them, I always thought black raisins looked a little weird in it. I go for yellow, which are oddly enough, sometimes hard to find. I have soaked them before to get them a little juicier, but that's not very condusive to zombie-ism This doesn't have a lot of dressing on it, but it doesn't really need much, but it you like you could always add more.

carrot salad

4 carrots, shredded
1/3 c mayo
3 tbsp rice vinegar (was out of lemon, have lemon, use it)
1/4 cup raisins
3 tbsp sunflower seeds
salt and pepper

Shred carrots, place on their sides for longer ribbons.
Create dressing with mayo and vinegar, salt and pepper.
Mix in carrots, raisins and sunflower seeds.


Wednesday, May 30, 2012

What, wait, is it Wednesday already?


Memorial day was great, my cousin grilled a few steaks, we had some nice sides, I provided dessert, went pretty well, except for the fact that my aunt decided to make the cake a birthday cake for my sister, yeah it was coconut cake (I will post the making of it eventually), and when my sister attempted to blow out the candle, we got it on film, I'll update this post when it makes it's way to youtube.

Almost the entire cake was gone by the end of the night, and there just wasn't enough to bring into the office after a long weekend, so I baked another one. Most of the equipment was still on the dish rack. This is the granddaddy of cakes I specialize in, not my first,  (that was banana almond) but definitely started baking this many years ago now.

Update on the Cyprus trip, my best friend (well one of them) backed out, which means I'll be in Cyprus alone for quite a while. I'm already trying to plan a little side trip, the problem is once you get all the way down to Cyprus, a lot of places don't make sense to fly up to, and if I'm going alone I learned a long time ago, I have to make sure I can meet people wherever I go. Right now, I'm thinking maybe Sweden, and maybe I'll redo my ticket entirely. This is a dark and winding path.

I met an old friend for coffee last week, she was my best friend growing, but we drifted as we became teenagers, I always assumed we would eventually find each other again, and I think our paths are much more parallel than I realized. :)

My cousin is in New York this week, hanging out with one of her best friends growing up. Meanwhile she's making jewelry again, and her etsy shop is finally back up! Here's one of her cool pieces, it's made of recycled parts from other pieces she's collected over the years.
Hot Pink Recycled Stone, Turquoise and Brass Bead Gold Necklace

Finally saw the last ep of House, bleah. terrible, Not the worst episode ever, (there was another one I just didn't finish watching) this was the second worse. I really don't care about any of the characters anymore, disappointing ending.

The weather this weekend was amazing, all sunshine, the time of year for skirts and dresses is back, love that.

Anyone have a recipe with biscuit dough, I've completely gone off monkey bread and am now having a stare down with the two tubes in my fridge.

I keep saying I want to have more picnics and then doing nothing about it, I really need to start making facebook events, would be so much easier. than telling people we are so totally doing this. Maybe I could do one in Cyprus? I used to know like every park in Nicosia.


Tuesday, May 29, 2012

Smashed Potato Stew

This dish was basically inspired by the fava beans I had cleaned, but were just hanging out in the fridge. had to do something with them, potatoes are pretty forgiving, and I thought let's just see how they live together .

Ok I know this picture the potatoes look all large pieces and such, in reality, before this is eaten I take a fork smash, the sauce mingles with the potato and everything just sort of comes together.

Potato Stew
1 onion, chopped
1 tbsp olive oil
1 clove garlic, chopped
2 tbsp pepper paste
3 tomatoes, canned or fresh
4 small potatoes, peeled and quartered
1/2 c fava beans
salt and pepper

Cook onion in olive oil til golden, add garlic, cook for another minute, add tomatoes and pepper paste. Then the potatoes and fava beans, add enough water to cover. Cook for around 20 minutes, until potatoes are cooked, season with salt and pepper.
Serve with yogurt, and smash just before eating.




Sunday, May 27, 2012

Spicy creamy mac and cheese, need I say more

With the summer coming, warm gooey food is on it's way out, and salad is slowly starting to take over, celebrating the fact that it's not completely here yet, I started making a baked mac and cheese , but quickly discovered I only had spicy jack as a stringy cheese. So spicy mac and cheese it is, turns out so so much better. I also think mac and cheese should be a little creamy, that's where the cottage cheese comes in, the cream cheese also adds to that, but the fact that's whipped makes it a little as well.
Now I make mac and cheese from a recipe from my mother's cookbook, the recipe came from one of her aunts, and it's a strange version, there's no white sauce, there's another sauce, pretty easy to do, and the lumps totally cook out in the oven, I love that.

3 eggs
1 c flour
1 c milk
1 c water
1 tsp salt + pepper
2 tbsp olive oil
1 cup spicy jack
10 oz whipped cream cheese
12 oz low fat cottage cheese
1 pkg pasta, (I really never use actually macaroni)
Parmesan
2 tbsp butter

Mix eggs, milk, water and flour in a large pot and whisk on medium heat, keep stirring untill mixture thickens, this will take around 10 minutes, you're looking for really thick here,, if you think it's odne, taste a little, if it tastes overwhelmingly of flour, keep going. It may get lumpy, really lumpy, but this recipe is awesome and the lumps bake out! Once done add cheeses.

Meanwhile boil pasta til al dente.

Pour 2/3 of cheese mixture into an oven safe pot, top with  pasta, and mix together. Once mixed add the remaining sauce on top. Sprinkle with parm, and top with bits of butter.

Bake pasta at 350 for around 25 minutes until browned on top. Serve warm.


Serve warm



Saturday, May 26, 2012

Carrot Pistachio cake: An attempt to use up carrots


Nothing like a long weekend, finally have time to give justice to this, one of my favorite cakes, Carrot Pistachio, a combination I just love.
At some point I opened the fridge and felt a little bit of an orange glow, between farm boxes and the veg from Oxnard, there's going to be quite a bit of carrot recipes coming up. I made the mistake of mentioning this cake, and before I knew it, I was sworn to making it. So here goes.
1 1/3 c flour
2/3 c veg oil
3 eggs
1 1/2 c carrots, shredded (I used two big carrots, and shredded them in the mini food processor)
1 c pistachio
1 c sugar
1 1/2 tsp baking soda
1 tsp baking powder
1 tbsp cinnamon (which is a lot by the way, I happen to like a lot, so if you don't you may want to cut back)

Mix everything til you get a smooth mixture, then add the nuts.

Pour into a 9 in cake pan,

and bake at 350 for around 25 minutes, til set


Cinnamon Cream Cheese Frosting
1 1/2 bars cream cheese, room temp
3/4 c powdered sugar (this is really to taste, I usually end up putting a little less)
1 tsp vanilla
2 tsp cinnamon
2 tbsp milk (or more if it's a little thin)

Mix with hand blender, til well mixed, spread on cake, and top with pistachios as garnish


Friday, May 25, 2012

Sometimes something simple and sweet: Deconstructed pavolva

It's Friday. one of the few really really great ones of the year, no work on Monday kind of Friday, it's amazing how powerful a good Monday is. But before we begin with the whole burgers, and do we have any avocados that are in the sweet period of soft but not shrunken, let's talk summer desserts. Gone are the warm ones, it's the time for chilled, Pavolva is one of my favorites, but whipping egg whites baking meringue in a circle, not putting anything together til the last second, yeah, that's like guests I'm trying to impress dessert, not, ooh look strawberries in the fridge dessert .

3 or 4 strawberries
1 small meringue
light whipped cream in can,
toasted coconut

Layer them in the order above in a nice ice cream dish, consume.

Ok, so you're thinking, but toasted coconut, work. Yeah, not that I live in an ice cream parlor or anything, but I actually have a little toasted coconut sitting around, easily accessible in a baggie, and right now in the fruit bowl on the kitchen counter. You can too! Tt's like 7 minutes on foil in the toasted oven, (in my toaster oven, I'd start with 5 minutes, and probably watch it a bit, cause it can burn pretty quick)

Thursday, May 24, 2012

Who knew broccolini could be beautiful?

Thanks everyone who liked my facebook page, really made my day.
After a few weeks of roasted broccolini, thought I'd change things up broccolini salad ,

1 bunch broccolini
1/3 c mayo
3 tbsp red wine vinegar
1 tsp salt
1 tsp pepper
1/4 c raisins
2 tbsp sunflower seeds
3 scallions, sliced
2 tbsp crumbled bacon




Don't you love food where you just gather everything up and then mix? Ok so I did chop up the scallion, but still not bad is it.



Add all ingredients except Broccolini, and make a dressing, add more vinegar, if it's too thick.




I think it's pretty, tastes amazing, there's something similar they make at Souplantation, but over the years I've changed this recipe up so it does what I want it to.



Wednesday, May 23, 2012

Is it Wednesday already?

Finally bought my ticket to Europe! I just took the plunge and bought for Cyprus and Greece, really hope one of my best friends can make it to Cyprus, cause it will be a little tough without her, seriously may just fly over and see her if she can't make it.

Greece is exciting though, there's the best friend's wedding, there's all the lovely girls coming, some of whom I haven't seen in 11 years! That's a long time for girls I call sisters. Wish we were all financially somewhere this trip would be a little easier on them. Personally this is what the vacation fund is for. But if I do plan on doing the crazy Australia/New Zealand trip anytime in the future I have to lay off Europe for a while, that's going to be hard.


The Trio (Small)  Tumbled Turquoise Soap
I love faux rock soaps.

I went to Misfits in Santa Monica last week, I had heard good things, it's location was Anisette, and they've kept all that beautiful decor, I took a couple steps in and knew we were misfits here, it was no longer Paris, it was a bar, a noisy bar, and the group I was with didn't belong in it. We went around the block to Buddha's Belly instead. Much better, Amazing black noodles, still full of people, but reasonable noise levels.

I love books, a great passion they completely take over everywhere, they start piling up on furniture after a while, there comes a point, well I want to donate some books. I just can't keep them all and there are some I love less, I've read them, and just didn't feel a connection, some of which, I don't like to admit are considered classics. I no longer donate to the Salvation Army, turns out politically there are a few points I just can't support them on, and Goodwill is huge, so I'm a little worried about what they may support, so where do I take them, LA area, if anyone knows.

I've started working a couple days a week now at my cousin's carbon fiber bicycle manufacturing shop now, so much fun should not be had in a work environment, he has so much passion for the product it rubs off on everyone at work. Secretly want to just work there full time.

I had a couple anniversaries in May or rather would have had, there were a few days there my head just wasn't right, I thought the first one would be tough, but the second one really killed me. How does someone move on from something like this, I'm still lost. Not sure who I am, but I guess a part of me is a blogger now. I keep trying to find my own likes, and finding things he likes as well, there is a huge downside to dating your best friend, the line between us is so blurry for me. 

Tuesday, May 22, 2012

Socialize with me

Finally created a facebook fan page and thought I would invite you all to please like me, if you in fact do like me. :) I created page links on the top as well, if anyone knows how to better place these things, please share, I've been looking.

Also, if you're interested you can follow me on Twitter, I admit I do mention solar quite a bit as well, but lots of zombie food related stuff as well :)

In a world with only one eggplant.

I love eggplant, but so many of my recipes require cooking the eggplant twice. which means loads of time, a 3 hour window, that's really only possible on Wednesdays and Sundays so most of the time the eggplants just hang out. 
I had one baby eggplant sitting around at home, getting more and more bored with life, it's time had come, and the only end in sight was roasting it, whole. There's something nice about getting so much flavor out of something so simple. Not that I'm a pre salt an eggplant kind of person. but sometimes you just want to cook it, without the hassle. 

The only problem is the only dish I make with a roasted and mashed eggplant is Babaganoush or Mujadara, which I love, but make a less well known version of, I like strained yogurt in mine. 


babaganoush
 Babaganoush

1 eggplant
1 clove garlic
1/4 c strained yogurt
2 tbsp tahini
2 tbsp olive oil
1 tsp salt
juice of 1 lemon

Preheat to 375, place eggplant on foil and roast for around 30 minutes (I cooked this less as it was rather small) It should be soft on the inside, browned on the outside, slice in half and scoop out ihe innards, I then stored it a couple of days.


roasted eggplant insides

Add yogurt, garlic, lemon, tahini, olive oil, salt and if desired pepper 

Mash with a fork until smooth, it will have some strings of eggplant, these are lovely and desired. This is great just as a dip, or can be used as a sandwich spread on it's own or with leftover roasted chicken. 


babaganoush ingredients



Monday, May 21, 2012

Life's better with a bit of baked in cream cheese frosting

Aka Black Bottom Cupcakes

I bought the mini cupcake tray impulsively a couple weeks ago, and had to make something withit, it was time, I couldn't just put the tray away without using it at least once.
Nothing like starting a Monday with a bit of mini cupcake, except possibly cupcakes with baked in frosting, :) It's a simple recipe at that.  I used to never use box cakes, then Trader Joes released theirs now, love them, Not an every cake situation, but much more than when all of them had the taste of leavenings sticking around. 

Black Bottom Cupcakes
1 chocolate box cake 
eggs and oil according to box directions 
1 8 oz bar cream cheese, room temp 
2 cups mini chocolate chips 
1 egg 
1/2 c sugar
1 tsp vanilla 

Make Chocolate cake mix according to directions, add 1 cup mini chocolate chips. 
Mix cream cheese, remaining chocolate chips, 1 egg, and sugar to make frosting

Line mini cupcakes, pour half way with chocolate cake batter, top with a heaping tsp of frosting. Bake around 10-12 minutes at 350, and there you have it, cupcakes, after making 24 cupcakes, I made a slightly smaller bundt cake, cause I lost the patience to individual pour out the minis. 

Sunday, May 20, 2012

Better than Quiche, Spring Frittata

In life there are always those days where you look around the fridge and there are a variety of single serving vegetables, you want to cook them, but you can't simply look up a mushroom recipe or a spinach recipe, because the math involved alone would be so very complicated, and I don't even own a 1/8 tsp measuring spoon (not that I don't totally change how much I use of a spice according to my own personal taste anyway, but you know what I mean) One of those really great recipes is Quiche, I love quice, what I don't love is pie crust. I am terrible at making them, my hands are really warm I have no business touching dough (though I most certainly do) so I buy my crusts, but it's not exactly something I keep on hand, and have you ever noticed how they hide crust in the dairy section at the grocery store, usually near the puddings and jellos, in some impossible to spot location, they really don't want you remembering to pick up crust, So I left the world of quiches behind and ventured in the world frittata and eggs, something I always have on hand, usually I even have a carton of egg whites around because I can never correctly judge how much I need for fish, (sounds like I'm crazy again right, but that's a very big party recipe, so I'll get to it another day, after a really big party)
So frittata, I made this according to what I had on hand,
3 eggs
1/2 c egg whites
1/2 onion, chopped,
10 mushrooms
6 oz spinach
1 zucchini, sliced
1/4 c grated gruyere
14 c cream cheese, broken up
olive oil
salt + pepper
pepper flakes

Cook the chopped onion in a little olive oil on medium heat, until it starts to get a little color, add the mushrooms, cook til browned, add half the spinach, and cook down.
Mix eggs and whites, add salt and pepper and chili flakes, (you don't want too many bubbles upon mixing) Add cheeses.
Add the mushroom mixture and zucchini. place in an oven proof dish that has been greased with a little olive oil, I don't like to flip my frittata, it takes away from the lightness by adding the browned layer on top.
Bake at 350 for around 15 to 20 minutes, 5 minutes before it's done, top with remaining spinach, adds a layer of freshness (takes away the need to serve salad along side)
Serve warm,

I find the whites give this a little lightness, but the yolks and cheeses help keep it in the comfort food range.



Saturday, May 19, 2012

Punk Slaw

There's nothing like a Saturday morning, especially if it's late enough in spring that the bird's nests are empty and sleeping is an option again. Also great day to catch up on putting together enough food to get us through a week. So I took another drive into the farm box, I had a purple cabbage, and some carrots, always always have carrots. So pulled out the mini food processor, and got slicing,.
By the way if you don't have a mini one, I recommend, much simpler to clean than the large ones. and can still handle 99% of what I need a processor for. I bought this Cuisinart one last year, it's also a blender, I needed a blender as well.  I think the only reason I ever pull out the daddy version is if I'm making flourless chocolate cake or flourless clementine cake.
Anyhow back to punk coleslaw. My punk slaw is a bit coleslaw meets carrot salad, and I admit it gets most of it's reputation from the color, but it's not low on flavor either,

1/2 head cabbage, sliced
2 carrots, shredded, place them on their sides for longer strips
1/4 yellow onion, sliced
1/2 c mayo (used a mix a mix of low fat and regular)
3 tbsp wine wine vinegar
1/4 c yellow raisins
2 tbsp sugar
1/2 tsp celery salt
pepper

Mix everything together, and have them hang out overnight, so the flavor really develops,
I like a little onion in my coleslaw, it really adds to the sauce, you can grate it if you prefer them a little smaller, I  also like a little celery salt, it just makes it taste a little more loved somehow.

Thursday, May 17, 2012

A sandwich worth looking at Avocado and Cream Cheese

I spent the morning at the contact lens center, 4 hours later and I'm definitely experiencing cloudy vision. Sigh, I've been trying to deal with the vision for 7 months now, that's a very long time. Very very long. Wednesdays are always big cooking nights for me, it's one night a week I have guaranteed time on my own. All that pretty food will have to wait though, haven't had the chance to take a look at the photos yet, meanwhile just to prove that I really am from California, and that we really are obsessed with avocado take a look at my sandwich from the other day.
yes, that really is an avocado and cream cheese sandwich, I swear I was all out of lettuce, cucumber, tomato, red onion, you name it I was out of it, it was the day before my farm box arrives, the next day it was out of control with all the veg. Plus I all the beets, fava beans, and carrots I got on top from that from D who's uncle has a farm in Oxnard. It's crazy. 
 

Wednesday, May 16, 2012

What it's Wednesday already?

Lately I've been reading the blog How Sweet it is, and she has this great weekly column called Tuesday Things, and to be honest I think it may be my favorite part of her blog, I keep wanting to write something similar, took me a few weeks to realize I can, only I decided "Whst is it Wednesday already" is a little more my style.

1.  Still don't like my new hair color, I tried to get it to be even lighter, and was told it wasn't possible, and that it could be a little lighter than my natural color, I don't know how dark she thought my hair was, but this is just way too dark. I will admit I have been attempting to slowly change it, lots of tea bags. (Tea bags can lighten dark hair or darken light hair)

2.  I have decided that if one more sitcom has one of the characters marry the stripper ala "That 70s Show", I'm going to walk away from sitcoms, I will admit "How I Met Your Mother" started me down this path. I truly thought it would be the last episode of a sitcom I would ever watch. But no, not yet. Is there any show in which the stripper marriage isn't the shark jump?
italian panini
Italian style panini from Amelia's




3.  Went by Amelia's Espresso & Panini after many years of intending to, but never actually doing, was
with my cousin, and it's reputation was well earned, and my panini huge, I only had half, it was full of italian meats, roasted bell pepper and sun dried tomato pesto. So good, so filling. I got an orange juice as well. The real stuff freshly squeezed and a little tart, just the way I like it.

4.  Also saw the Avengers, yes I was one of those people who gave money to that cause, but honestly Joss Whedon + well anything means must see, and more creative control the better. I was shocked by the number of people that didn't stay all the way to the end for the added scenes. There was maybe 20 percent of the audience left by the end, shocking. Went with my cousins, was awesome, must hang out with them more. I didn't see the 3D version, to be honest, I think I prefer the 2D versions more.

5.  Still haven't bought my ticket to Greece or Cyprus or London or anything I have to get on that, just commit to it, I know I'm going, my best friend's wedding afterall, and who knows how many more of friends aboard will get married and I wont be able to make it. Must buy. Must buy. Maybe tonight. I wish I knew if the Cyprus leg was on, all depends on another friend and her being able to be there as well. I've leaned my lesson over the years. I don't do Cyprus alone. If I knew I could start writing everyone there, figuring out who will be in town...

6,  On the polar end of that, I'm trying to budget better, be more responsible with what I spend eat out less, cook more. More veg (cheap!) less meat. I need a dress for the wedding and some sandals, but I think I can get by with just that. I even looked into changing our electric utility rate to a schedule that favors folks that use less in the summers, but all the discounts come in the winter, so seemed like something to do in October,

7.  I created a facebook fan page, woohoo, so far no one has liked it... yeah this may take some time, I haven't even figured out how to put a button on this page yet. I will, I will

Tuesday, May 15, 2012

The real fast food: All about the broccoli


Tuesday, the day I get my farm box, one of the most common veg they send is broccoli, my favorite way of eating it is so fast and simple, it takes 23 minutes, most of that is in the toaster oven, Only three ingredients, it's rounded out with a little olive oil to cook with and some asian sauce, because well it's easy quick, tastes good and already hanging out in my fridge. I could figure out a way of making something similar from scratch, but as it is my fridge door is overwhelmed with sauce, and don't you find every time you're going to make a sauce like that, you're missing some key ingredient, you only need a tsp of, but it wont work without it? Is that just me? This bottle doubles as a wonton dipping sauce on many occasions as well, so you see multi purpose, and while I have on occasion used it for intended purposes, it's so very rare. 

Wash broccoli and seperate into florets, place on baking sheet, add a little olive oil, and bake at 425 for 20 minutes.

Comes out all pretty and slightly browned on the edges, but without being overcooked. 
Place in a bowl and top with a little General Tso sauce. Great hot or old actually. 


Monday, May 14, 2012

Brain less food, for Mondays where yours isn't quite working yet:Vegan Coleslaw

Ah Monday, a day of little sleep, and putting off of everything. There are so many things I had totally planned on doing yesterday, including finally figuring out when I'm flying out. Two choices I either leave LA on a Thursday morning, and spend the first week of September trying to find someone who doesn't have classes to hang out with, or possibly spending the heat of summer probably in Cyprus, hopefully with a friend I can talk into traveling with me.. sigh, I think option 2, this timing, not good. 


While the whole vegan mayo thing is cool, or possibly watered downed soy cream cheese, my vegan coleslaw of choice is still very simply the following. 


1/2 head cabbage, sliced 
3 tbsp lemon juice
3 tbsp olive oil 
1 tsp salt 
1 tsp dried mint
1 clove garlic, crushed 
1/2 large cucumber, sliced (optional)
Simple mix and let sti for a while, I prefer overnight if possible. 


Sunday, May 13, 2012

Saturday, May 12, 2012

Writing CCC

California Chicken Cafe


Yes, I am one of those crazy people that writes contact us emails and webmaster emails, I figure there are other crazies in the world writing them as well with opinions that oppose mine, so I should get my say in as well. Yes that includes writing my representatives, although I have started writing President Obama, I have never sent anything, when it comes to presidents I'm on the shy side. Though I did once speak to the president of Cyprus while living there :). Anyhow I just wrote California Chicken Cafe a letter, after they screwed up my phone order yet again, again, and I even tried ordering from a different one hoping for a better outcome. Oh well, here's the letter. I'll tell you if I get a response.


While there are many things I love about your restaurants, and I have frequented more than one of your locations, including Santa Monica, Westwood, and Encino.
There are a few things I feel could be improved upon,
 Some of which are rather self motivated
such as
better parking,
if you could just carry a garlic sauce like the one at Zankou Chicken,
or in fact any other sauce, I tend to opt for the bbq, but I feel like there’s a huge range missing between salsa and bbq
if you could offer another vegetable other than squash, while I love potatoes, they are another starch,

Then I think there’s one that’s a little more serious,
The online order, I have called and waited for someone to pick up times, but that is to be expected, it’s the order that tends to go wrong
When ordering 1 ½ chickens. I get ½  a chicken, that was easily spotted and fixed. Just yesterday in westwood I asked for the When asking for 8 pieces, I got four dark meats, That was harder to explain,
I’ve expected to get charged the chicken and two sides combo and gotten charged separately. It seems all these problems could be easily solved by the online order, if we’re not on a phone trying to understand each other, and could just click our options,
I think the chances of error would decrease, which saves on time. Part of the line at the restaurant could potentially be shorter as well. If there are less people answering phones, there are more people serving customers,
Thanks for giving this your attention.

Fair warning, if you've never written before, I don't often get a response, and never a quick one. But here's hoping.

Friday, May 11, 2012

Mango Yogurt granola parfait with pistachio


Sounds really fancy doesn't it, like I spent time putting this together thinking about it, perhaps using leftover frozen mango, or something, but no, it's really nothing that special, basically Traders Joes has a new yogurt 6 pack, with three mangoes and three peaches, yeah, but hey, when you're eating with zombies, layering flavors is considered rather fancy.
I just didn't feel like cooking anything, I rarely do, really makes sense that I run a daily cooking blog, doesn't it? I felt like attempting to catch up on the dvr, I'm fairly caught up on sitcoms, cause half hours are just easier. 

This single serving is layering of one little container of yogurt, some store bought granola, (cause I've been burnt by bad homemade granola too many times to go back there, plus need a recipe where the granola ends up in chunks and not individual oats, sorry I'm ranting.) and some pistachios, I personally cracked open, and put under a knife and pushed hard on, chopping nuts is for sissies.

Mango yogurt
Granola of choice
Pistachio nuts, crushed

Although this is doable for breakfast, this is really more of a dessert, yogurt gives the illusion of healthiness, so it's even low guilt dessert, yay, always a good thing. Single serving and many many servings all within it's realm, so yay again,

Thursday, May 10, 2012

Swiss Chard Stew: My last meal request, I know I'm strange

My desert island food is yogurt, people stare at me funny when I say that, then I say my last request would be Swiss Chard Stew, and they usually just walk away from me, who wants to talk to the swiss chard person. BUT I swear there is nothing like this, growing up I actually would get excited when swiss chard came into season. I sure many of you think of chard as any other dark leafy green, it's cool but not really all that different from the others. (Or possibly you hate hate it, but then why are you reading this?) I am however very biased, the other leafy greens are cool, some I like a little more than others, there is none I'd buy more than one bunch of, this is the exception, this is the get the veg delivery to ship two bunches to me, cause one will never be enough. 

Swiss Chard Stew 
2 bunches swiss chard
1 onion, chopped
1 clove garlic, chopped
2 tbsp pepper paste (hot or mild, I used hot)
3 or 4 fresh or canned tomatoes, chopped
half a lemon
yogurt sauce
aleppo pepper and sumac, to serve

Yogurt Sauce 
1 cup yogurt 
1 tsp dried mint
1 clove garlic, chopped
Saute one onion
Wash swiss chard, separate the stems from the leaves and get everything into 1 in sized pieces. 
Add 1 clove garlic, pepper paste, tomatoes, salt and pepper. 
Add chard and squeeze half a lemon over the whole thing.


Cover and cook for at least 40 minutes, but I usually take it well over an hour. 

Make a yogurt sauce with just a little mint and garlic

Stir

Serve this warm in large bowls with crusts of bread. When serving mix some of the yogurt sauce into the dish, serve the rest of the sauce along side, in case some one wants a little more. Top with sumac and aleppo pepper to taste.
This is great the first day, but so much better the second. Swiss chard will never look like any other greeny veg in the store again.

Wednesday, May 9, 2012

Chocolate + PB = Love, flourless peanut butter chocolate chip cookies

 There are some recipes so good, you're kind of awe struck, this isn;t one of those goody two shoes, let's leave out the flour and be healthy things, this is flour's not adding anything to hell with it things.
I make these cookies more than regular chocolate chip, cause this is better.
Best part, you're only five ingredients away from pb chocolate heaven 

Mix everything
 Make mounds with tablespoon, place on  cookie tray an inch apart, bake at 350 for 12 to 14, and look cookies :)
Don't over bake, they will set once cooled, and never really get past the cookie dough stage, but thats a good place to get stuck.

Chocolate Peanut Butter cookies
 1 c chunky pb
3/4 c sugar
1 egg
1/2 tsp baking soda
1 c chocolate chips