Sunday, July 29, 2012

handling the heat wave

If you hadn't noticed, lately I've been very into making "no-bake" recipes. I know it sounds a little crazy, but for someone who is as baking crazed as I am, the summertime can be hard. Not only is it totally treacherous to stand in front of my 350 degree oven as it wafts hot air in my direction, but the heat totally messes with ingredients as well.  When baking blondies a few weeks ago, they became chocolate swirl blondies instead of chocolate chip blondies because the chips were melted into the batter even before they went into the oven! Overheating and cooling can be problematic when baking in the summer, plus sometimes it is just plain uncomfortable.

That being said, I'd never let a little 93 degree heat wave come between me and my dessert creations. While it might be hot, I still want to make delicious things, and I know you guys do too. I came up with this recipe after seeing similar recipes popping up on other food blogs. They looked delicious, and I'm a sucker for anything with chocolate and peanut butter. Plus, these are naturally gluten free, which is something that can be hard to come by. Best of all, they're no bake, thus continuing my quest for cooler baking experiences in my little kitchen.

These cookies had a 2 fold purpose: first, I made them to bring in and share with my co-workers for a birthday celebration. They went over incredibly well, and since you can make many in a batch, the other half of these bad boys were supposed to go camping with me this weekend. While camping didn't happen (hello?! did you see the weather forecast?), and I was super bummed not to get to make smores, I just had more of these to myself. They are easy to make, (somewhat) healthy, and incredibly delicious. You can pull them together quickly, and I will definitely be making them again. You could certainly add in other nuts, dried fruit, and different kinds of chips to change them up a little --or even another kind of nut butter. They were the perfect combo of salty and sweet, and I'm still enjoying them days later. Keep them in the fridge and you'll have bite-sized treats for days!


no bake peanut butter-chocolate granola balls

1 1/2 cups rolled oats (I used gluten free rolled oats- make sure the bag is marked as such!)
1/2 cup dark chocolate chips
1/3 cup peanut butter chips
1/2 cup toasted coconut
1/2 cup creamy peanut butter
1/2 cup honey
1 tsp cinnamon
1 tsp vanilla extract
before

and after!

Combine all ingredients in a bowl, mixing well with your hands until all ingredients are combined
Chill in your fridge for 30 minutes
Remove from fridge and form into small balls with your hands (they should be around the size of a ping pong ball)
Keep in an airtight container in your fridge and enjoy for days!





a fresh twist

I love taking a classic dish and putting a fresh spin on it. First of all, reinventing a classic is always fun. When a dish is a classic, made over and over again, it is exciting to give it a little flair of something new, a fresh new twist. Plus as you all know, I love cooking with fresh ingredients. This dish is definitely a mix of both. During the summer, so much fresh and local produce is available for cooking with. Summertime produce is simply so fresh and delicious. I love how juicy cherry tomatoes are, how sweet yellow corn is, and how crunchy sugar snap peas are during the summer. In the summer, I love using raw ingredients in their pure form, not only because my small, little apartment gets insanely hot when I turn on my oven, but because their flavors are just so amazing.

The other night two of my good friends came over for dinner. I wanted to make something filling and delicious, but after multiple days of what seemed like an unrelenting 90 degree+ heat wave, I was not so keen about turning on my oven. Checking out my fridge stocked with local produce from the farmer's market last weekend, I knew what I wanted to make. Fresh summer squash is everywhere these days- it comes in all sorts of shapes and sizes, but any way you slice it, it is incredibly delicious. Slightly sweet with a nice crunch to it, squash and zucchini are incredible in their raw form. So for dinner, I decided to put a twist on an old classic- instead of making spaghetti with marinara sauce or butter, I took a slightly different route. Pasta is an easy dish to make when having people over, but pasta can get boring from time to time. With this recipe, you'll definitely throw a curve ball to your dinner guests.



 Brown Rice Spaghetti with Zucchini Ribbons

8 oz brown rice spaghetti (whole wheat pasta would work great here too!)
2 large zucchini squash shredded into ribbons (stop shredding when you get to the seeds)
1 tbsp olive oil
1 good sprinkle sea salt (I used rosemary sea salt here)
1 good sprinkle garlic powder



yum
Bring a large pot of water to boil over medium-high heat, seasoning the water with a splash of olive oil (so that the pasta doesn't stick together) and salt to taste
Once the pasta has cooked, drain and toss with the zucchini ribbons
Season with olive oil, salt, and garlic powder
Toss to combine and enjoy!

dinner!

Wednesday, July 25, 2012

a colorful dinner

One of my favorite things about cooking with produce, is that without fail, you always end up with a beautiful rainbow of tastes, smells, and especially colors on your plate. A lot of people don't realize that eating colorfully is actually very important- the different colors of vegetables all have their own nutritional benefits. Reds contain anthocyanins and lycopene which are great for preventing infection, and help you stay both physically and mentally strong. Blues and purples have powerful antioxidants that protect your cells and improve your memory. Oranges have betakarotin that keep our bodies young and healthy, while yellows are rich in potassium which protects your heart. Last but certainly not least, green veggies have vitamins B and C, iron, calcium, fiber, and more.

Now, hopefully I haven't bored you to pieces, and you're not only excited about all of the amazing things you're doing for your body when you eat vegetables (and fruits too!!) but you want to keep eating. As you can see, eating vegetables not only looks pretty, it keeps you pretty both inside and out. I know that not everyone likes produce as much as I do, so hopefully some of the recipes here have inspired you to try and think outside of the box a little bit with your veggies. There are always ways to incorporate vegetables into every meal that you cook. If you have trouble getting your veggies in for the day, make it a goal to add a vegetable to every meal. Believe me, it will be delish, and your body will thank you as well.

The other night my boyfriend and I were so excited about our farmer's market finds of the weekend (if you really want to take in some rainbow beauty, check out your local farmer's market), and trying to figure out what to make for dinner. After deciding to make not one, not two, but three vegetable dishes, our dinner came together in a magical rainbow of deliciousness. And if you've already jumped below to sneak a peak at the recipes below, and you've never seen rainbow carrots, get excited. They're available at most organic markets and farmers markets, and they're absolutely yummy. They get slightly sweeter when roasted, and really bring some color to any meal. Try a few of these recipes out and get some color into your day- your body will thank you!



Pan Seared Skate with Broccoli Puree, served with Roasted Rainbow Carrots and Fresh Kale Salad


5 large rainbow carrots
1 tsp olive oil
salt and pepper to taste
2 fresh sprigs of thyme
rainbow bright
 
Preheat your oven to 425 degrees
Wash and peel your carrots, before slicing them long-ways into fourths
Toss your carrots with olive oil, salt, pepper, and thyme on a baking sheet and roast for 20-25 minutes or until your carrots are soft, or to your liking (check by poking the carrot with a fork)
enjoy!


1 large head of broccoli, stem and florets chopped
salt and pepper to taste
1/4 tsp garlic powder
1 tsp fresh or dry herbs of your choosing (we used dill, rosemary, and chive)
1 tbsp grated Parmesan cheese

mean, green, and amazingly delicious
Bring 1 inch of water to boil and add in the broccoli
Turn the heat down to medium-low, cover the pot, and allow the broccoli to steam until very soft when tested with a fork
Drain all water from the pot, saving about a tablespoon in the pot
Using an immersion blender (or food processor), puree the broccoli until smooth
Add in the spices, herbs and cheese, and stir to combine
enjoy!


2 fillets arctic char (salmon is a good sub here too!)
1 tbsp olive oil
salt and pepper to taste
1 tbsp fresh herbs
a few splashes of lemon juice
1/2 a head of kale, removed from stem and torn into bite sized pieces
a splash white balsamic vinegar


perfectly crisp
Over medium high heat, warm 1/2 tbsp olive oil before placing the fish skin side down
While cooking, season the top side of the fish with the remaining olive oil, salt, pepper, and herbs
After 4 minutes or so, flip the fish so that it is skin side up
Cook for another 4 minutes or so (depending on how thick your fish is) until the top begins to turn just slightly crispy
Serve with a side of Kale tossed with lemon juice and white balsamic
enjoy!

a beautiful rainbow.




Monday, July 16, 2012

too hot to bake?

 I know that I've said it before, but peanut butter is one of my favorite ingredients to cook and bake with. From delicious thai peanut noodles, to peanut butter cookies, peanut butter is such a diverse ingredient that can go so far in so many ways (clearly, when you check out my past recipes). Not only is it delicious, but it can pair with sweet or savory, and really adds great flavor to your dishes. If you don't like the strong flavor of peanut butter (or just love nuts and want to expand your palate), try experimenting with almond butter, which has a bit milder taste. In fact, at most of your local health food stores or Whole Foods, you can grind your own nut butters from a variety of different nuts which is fun and delicious.

As most of you know, this summer has been so incredibly hot. Heat waves are breaking records every week, and let me tell you, in my small New York apartment, the heat is not going unnoticed. While for the most part, the heat is bearable, when it gets up into the high 90's and even 100 degrees, my little apartment just doesn't know what to do with itself (and neither do it). Though sitting in front of my window ac unit is the ideal past time, I still want to be able to cook in the warm summer months. I love that so many fresh veggies are in season this time of year, making delicious summer salads a must have in the warm summer months, but what about desserts? I absolutely LOVE baking, but let's be honest, baking is much more a winter activity than a favorite summer past time. With the oven cranked up to 400 degrees, standing in front of it can be somewhat painful. So, I'm always looking for delicious desserts I can make without using the oven.

Last week was my friend at work's birthday, and of course I had to bake something delicious for her. Her favorite food in the ENTIRE world is peanut butter. She eats it every day, and so I knew I had to make something with peanut butter for her. I searched online for inspiration for no-bake recipes that I could make with peanut butter, and stumbled upon a great recipe from the Food Network. With a few tweaks of my own, this recipe ended up being incredibly delicious. It was the perfect no-bake treat for my friend's birthday!


peanut butter fudge

8 oz unsalted butter
1 cup smooth peanut butter
1 teaspoon vanilla extract
3 1/2 cups powdered sugar
1 tsp sea salt

mixing the fudge
 In a pan over low heat, melt the peanut butter and butter, stirring as they melt so the butters do not burn
Once completely combined and liquefied, add in the vanilla and powdered sugar, mixing by hand with a spoon (the fudge will become harder to stir- this is when it is ready!)
Pour the fudge into an 8x8 inch pan sprayed with non-stick cooking spray and lined with parchment paper
 Cover the top of the fudge with excess parchment paper and cool the fudge in the fridge for at least 2 hours (if you cool it overnight, be sure to give it at least 1-2 hours to come to room temperature before serving)
Cut into 1 inch pieces and enjoy!!

yum.


Wednesday, July 11, 2012

the perfect chocolate peanut butter bite

One of my favorite classic dessert combos is chocolate and peanut butter. We must get it from our Bubbe (who grew up eating peanut chews and loves a treat with cocoa and pb), but my sister and I seriously love that classic combination. While perhaps most famous these days in Reeses Cups and pieces (YUM), I love finding new ways to incorporate them into my dessert recipes. If you hadn't noticed yet, I feature a ton of recipes here with chocolate and peanut butter, from cookies to brownies and beyond. Nothing beats that sweet and salty taste of melt in your mouth deliciousness.

Last weekend, I was celebrating the birthday of one of my dear friends from work. My co-workers, as I've mentioned before, are not only wonderful supporters and fans of my cooking, they also are all around wonderful people. I love getting to celebrate their birthdays, especially outside of our office which can get a little crazy. My friends met up for a lovely picnic in Central Park to enjoy the sun and celebrate my friend's birthday. Since my work friends have tried so many of my creations, I asked my friend what she would like for me to make for the picnic. Her request of a simple, yet delicious dessert treat, inspired the recipe below.

It is probably one you've seen before, in one variation or another, but something I had never made (all the more inspiring to test it out)! Here is my take on a classic, puppy chow! I have to tell you, it is so incredibly simple, and so delicious. Seriously, you might want to watch out, this stuff is addictive. Make it in a big batch, but share it with your friends, or you will seriously chow it all down. Whip this up in no time and bring it to a picnic with your friends in the park, they'll definitely appreciate it!


yum.


Puppy Chow

9 cups of rice Chex cereal (naturally gluten free!)
1/2 cup creamy peanut butter
1 cup semisweet chocolate chips
1 1/2 cups powdered sugar



In a large saucepan over low heat, melt the chocolate chips
Once the chocolate is melted, add the peanut butter and mix (over low heat) until they are smooth and combined
Remove from heat, and add the Chex into the saucepan and stir until fully coated
Pour the powdered sugar into a large ziploc bag, and pour in the cereal (now coated in chocolate)
Shake the bag well until all of the cereal is coated with sugar
Pour into a large air-tight container and enjoy now or store for later!

get it before its gone!!

Wednesday, July 4, 2012

a dinner party

I love dinner parties. Okay, I know. It it totally makes me a mom, but seriously, they are just so fun. I absolutely love cooking for the people that I love and sharing my food with them. Nothing makes me happier than having my friends over and filling their tummies with yummy food, and a dinner party is like regular cooking for my friends, times 10. I am that person that really does want to cook everything, and so when I have people over for dinner, I request that they bring appetizers, bread, dessert, etc, because I love making the full meal. While yes, perhaps it makes me a little controlling, I also really love creating a unique and complete menu from start to end. Potluck's are very fun in my opinion, but cooking for a dinner party really allows me to put together a complete, and cohesive menu, which is not something that I get to do very often.

Last weekend, one of my best friends (and one of my old college roommates) was in the city visiting from out of town. She shares my love of yummy (and healthy) food, and we cooked many wonderful dinners when we lived together. On Friday, we decided it would be nice to have dinner in, and hang with all of our friends. And I, being over ambitious and never being able to turn down cooking for my friends, had everyone to my apartment. Inspired by fresh summer ingredients (thank you green market, as always), and using some of my best friend's favorite foods, I put together a stellar dinner. I couldn't have been happier when my friends, who I love, were very happy with fully bellies. A special thanks to my wonderful sous chefs and line cooks who helped me chop, toss, and create this amazing meal. While the menu included many dishes, and some perfect pumpkin bread to end the night, I've included just three here for you to enjoy. The next time you're getting together with friends, try having dinner in -enjoy each others company, and the delicious tastes you create together.


beauties


Roasted Summer Squash

5 summer squashes, of your favorite variety, sliced into 1/4 inch rounds
1 tbsp olive oil
sea salt and pepper to taste


Preheat your oven to 400 degrees
In a roasting pan, toss your squash with olive oil, salt and pepper
Roast for about 30 minutes, or until the squash becomes translucent, tossing the squash to ensure even cooking about half way into cooking
Take out of the oven and enjoy!


Parsley Chickpea Salad

3 cans of chickpeas, rinsed and drained
1 large handful of parsley, taken off the stem and chopped
1 large lemon, juice and zest
salt and pepper to taste
1/4 cup grated Pecorino cheese

perfect for summer

Combine all ingredients in a large bowl, being sure to use the juice of 1 whole lemon, and the zest as well
Add salt and pepper to taste as needed
Cover and refrigerate for 30 minutes before serving
enjoy!
*This recipe is great to make ahead, and stores well in your fridge



Brown Rice Spaghetti

10 servings of brown rice spaghetti (whole wheat would work well here as well)
3 large garlic scapes, chopped into 1/2 inch pieces
2 cups of cherry or grape tomatoes
1 cup of olives, pitted and chopped
1 1/2 cups of spring peas
1 large bunch of kale, taken off the stem and chopped into bite size pieces
1/2 lemon, juiced
1 large splash of white wine
salt and pepper to taste


Bring a large pot of water to boil and cook spaghetti according to the package
In a very large pan, cook scapes and tomatoes over medium-high heat until they start to brown
Add the olives and the peas allowing them to cook for a few minutes before adding the kale and allowing to steam and cook in the pan
Add the lemon juice and wine and turn the heat up to high heat for a few minutes
Season with salt and pepper and turn down to low heat
Drain the pasta and add it to the pan
Toss and enjoy!

amazing combo, amazing flavor

Sunday, July 1, 2012

fresh fish

A lot of people are intimidated by the thought of cooking fish. The line between under cooking and overcooking is very fine, and getting the right texture and flavor can be tricky. But, I'm here to tell you that you can do it! Cooking fish is easier than you think. With a few simple steps, you too can make a delicious piece of fish. In fact, fish is a dish that I like to make when I don't have a lot of time and want to through together something a little bit more gourmet and tasty than my average dinner. Plus, fish is great for you! It's packed with protein, omega 3's, and other things that are wonderful for your body and mind. Another great thing about fish, is if you know how to look for it, it really isn't that expensive. Trader Joes has great deals on fresh frozen fish that you can buy in advance and take out of the freezer the morning that you want to make it. If you'd prefer to buy your fish fresh, local grocery stores always have a fish or two that they have on sale, which is a great way to go. The whole foods near me always has a daily or weekly deal, and you can't get a good amount of fish for a really low cost.

The other day I was really craving fish. I went to the fish counter at Whole Foods and found that black sea bass was on sale- always very exciting! I bought three nice fillets to bring home and make for dinner for me, and two friends. Earlier in the day I had stopped at the green market and bought some awesome looking bok choy. Bok Choy is the Asian version of cabbage, however it has softer leaves and looks almost like a mix between cabbage and lettuce. It has a slightly bitter taste, however becomes sweeter when cooked. It is delicious, and this time of year can be bought fresh from the farmer's market. I decided to go with Asian flavors for my dinner since I had bok choy, and since bass also works well with Asian flavors. Both the fish and bok choy cook quickly, and are amazingly delicious. By cooking the fish over high heat, you even get a delicious crispy skin. Even if you're short on time, think about making some fish for dinner, you won't be disappointed.


Asian Black Sea Bass with Steamed Sesame Bok Choy

3 medium fillets of black sea bass, de-boned and with the skin on
1 tsp sesame oil
1 tbsp soy sauce (I used gluten free soy sauce here)
1 tbsp sesame seeds

Bring a pan to medium-high heat on your stove, before adding the sesame oil (a little really goes a long way) Allow it to warm in the pan before placing the fish, skin side down Cook the fish skin side down on medium-high heat for about 4 minutes or so before carefully flipping the fish over Sprinkle the skin side of the fish with sesame seeds Cook for another 4 minutes with the skin side up In the last two minutes or so, add a generous splash of soy sauce to the pan and allow it to cook out before removing the fish from the heat enjoy!




1 large head of bok choy, washed and with its leaves separated
1 green onion, chopped (whites and greens)
1 tsp sesame oil

Place your large head of bok choy in a sauce pan over medium heat, covering with a lid If the bok choy is still wet, let cook as is, however if it is dry add a splash of water to allow the bok choy to steam Toss in the green onion with the Bok Choy After a few minutes of cooking, add a few splashes of sesame oil to the pot Recover the pot and cook for 4 or so more minutes, or until the bok choy starts to wilt (tossing it every so often to ensure even cooking) Once your bok choy is done, serve it along side your fish! Enjoy!