rainy day food

There is nothing like a rainy day to make you want to stay inside and cook something warm and delicious. After a jump start into summer weather this month, we've been hit recently with some cold and rainy days. Now, I'm definitely a fan of the summer sunshine, but there is something nice about a rainy weekend day that just makes me want to cuddle up with a good book, and a cup of something hot. This past Sunday, I had the pleasure of doing just that. My weeks (and most weekends too) are very busy, so I definitely cherish a day to do nothing more than read, cuddle, blog, and cook.

One of my favorite kitchen tools is my immersion blender. This bad boy is seriously amazing. It is useful for so many things, but one of my favorite things to use it for is making soup. Who ever invented this thing deserves a big thank you. The immersion blender takes the hassle out of blending- it is a stick blender that you can stick right into a pot. It truly takes the mess out of making soup. There is no need to pour the soup into the blender, and back out again- the immersion blender comes to you. Essentially, you can use it to make anything you would use a blender for, but my soup repertoire has definitely been elevated thanks to my blender. I encourage you to get one of these- they're pretty cheap, and wonderfully useful. Any kind of soup you might want to make- butternut squash, carrot ginger, roasted red pepper, cauliflower...the options are endless.

Thanks to a beautiful produce supply provided to me by my parents this weekend (could a girl ask for a better birthday present?), I had some delicious looking broccoli that was calling my name on Sunday. Combined with some every day ingredients I had in my kitchen (and the wonderful skills of my sous chef, my boyfriend), the soup came together deliciously. I paired it with a delicious avocado and tomato quinoa salad. The quinoa provided the perfect base for the creaminess of the avocado and the sweetness of the tomatoes. It was a perfect match with this delicious soup. This meal was the perfect cuddle up meal on a rainy day. I definitely encourage you to check out one of my favorite kitchen tools, and make some delicious soup of your own!



Broccoli Garlic Soup and Avocado Tomato Quinoa Salad

1 tsp olive oil
4 cloves of garlic, diced
1/2 medium-large onion, diced
2 medium heads of broccoli, given a rough chop (stems and florets!)
3 cups vegetable stock
1 cup water (more if needed)
1 tbsp dill
1 tsp bay leaf
1 tsp salt
1/2 tsp pepper
A sprinkle of freshly grated Parmesan cheese

broccoli cooking...

In a large pot, heat the olive oil over medium heat before adding the garlic and onions
Allow the garlic and onions to sweat out, and as they start to become translucent, add the broccoli
Cook the broccoli for 3 minutes before adding 2 cups of stock and 1 cup of water to the pot
Turn the heat down to low, and add the bay, dill, salt, and pepper
Cover  the pot, and cook for about 20 minutes
After 20 minutes, remove the lid and test to see if the broccoli is soft with a fork (make sure both the florets and stems are soft)
Use your immersion blender to blend the large chunks out of the soup, in the pot itself (turn the heat off for this step so it does not bubble up and burn you)
I like my soup thick, but depending on your desired thickness, add in the last cup of stock and cook on medium heat until the soup has reached your desired texture
Spoon into bowls and top with freshly grated parmesan cheese
enjoy!

the delicious end result.

1 avocado
1 1/2 cups grape or cherry tomatoes, halved
1/2 lime
1/2 cup quinoa
1 cup water
1/4 tsp cumin
1/4 tsp garlic powder
1/4 tsp dried basil
salt and pepper to taste

a delicious and classic combo.

Bring water and quinoa to boil over high heat, before covering and turning down to a simmer
Cook your quinoa for 15 minutes or until fluffy
Meanwhile, cut open 1 avocado and dice it into small cubes
Combine the avocado and tomatoes in a bowl
Dress them with the juice of 1/2 a lime and season generously with salt and pepper; toss well
Once your quinoa is fluffy, season it with cumin, garlic powder, basil, salt and pepper
Allow the quinoa to cool. Once it has reached room temperature, combine with the tomato and avocado
enjoy!!

the perfect forkful.

birthday season

April is full of birthdays. Both my sister and I are born in April, as are a smattering of cousins and friends. For whatever reason, spring time rolls around, and the birthdays just keep coming. Last weekend, I was able to go to Boston, where my sister goes to college, to celebrate her 19th birthday. I had a wonderful weekend, and though I'm usually against buying birthday cakes, I ordered her a delicious cake from Rosies, a local bakery --rather than carrying a cake all the way up to Boston.

This weekend, Friday was my good camp friend's birthday, and Saturday was my college friend's birthday- oh and mine! Saturday my parents came in for the day, and a few of my best friends from home and camp were in to celebrate. I was so lucky to have not one, but two delicious home-made birthday cakes for the day. An orange-almond vanilla cake from my mom, and a chocolate marshmallow cake from my boyfriend. Both were seriously amazing. My entire day was filled with amazing food, lots of sunshine, and a lot of  time spent with my wonderful friends who made the day perfect. Thank you to everyone who helped me celebrate!

Jumping back in time, Friday night I had a delicious birthday dinner at my camp friend's apartment. Her roommate and I made some delicious food- it was a wonderful birthday celebration. We were going with an Italian theme, so I decided it would be a great excuse to try out a new recipe. It was a definite winner. This eggplant dish is easy, but definitely an impressive dish. Just a little (seriously, very little) work goes into this dish, but your friends will love it. You can prep it in advance, and finish cooking it off when you're ready to serve it. It is the perfect pot-luck dish! Happy birthday to all of my spring chickens!!

yum.

Eggplant Rollitini

One large eggplant
1 bag of frozen spinach, thawed and patted try with a towel
1 1/2 cup part-skim ricotta cheese
4 cloves of garlic, minced
1/4 cup chopped basil
salt and pepper to taste
1 egg
2 cups tomato sauce
1/2 cup part-skim mozzarella

baking

filling

rolling

 

Preheat your oven to 350 degrees
Line a baking sheet with tin foil, and spray it with non-stick cooking spray
Cut the eggplant in half, long ways, and then slice it into 1/8th inch thick slices (should be about 8-10 slices)
Lay the eggplant on the prepared sheet and sprinkle with salt
Bake the eggplant for about 10 minutes, flipping the eggplant over half way through (you will know it is done when the eggplant is soft and just starts to turn translucent)
Meanwhile, in a bowl mix the spinach, ricotta, garlic, basil, salt, pepper, and egg
When the eggplant is done, place it in front of you on a cutting board and line the entire slice with a thin layer of the spinach mixture
Once the spinach has been spread out evenly, roll the eggplant around the mixture and place each roll seam-side down a baking dish, sprayed with non-stick cooking stay
Repeat this for each of the eggplant slices, packing the rolls in tightly next to each other in the dish
Cover the rolls with the tomato sauce, and cover the dish with tin foil
Bake the rolls for 20 minutes before removing, sprinkling the top with the mozzarella cheese, and placing it back in the oven, uncovered, for about 10 minutes. Finish the dish off by broiling for about 3-5 minutes until the cheese starts to brown
Remove from the oven and enjoy!

a twist on a classic

I eat a lot of quinoa. I think its a delicious and versatile ingredient to keep around your kitchen. You can dress it up or dress it down, pair it with cheese, herbs, veggies- you name it. While quinoa acts very similarly to a grain, it is actually a seed and it is filled with protein. Plus, it's gluten free. It often makes its way into my weeknight dinners, and tonight was no exception. This is a recipe that I came up with a while ago, and have since reused and revamped it.

Stuffed peppers are a classic dish- but this definitely puts a spin on the old classic. By stuffing the peppers with quinoa rather than meat and rice, the flavor levels are really elevated. I'm a huge fan of Greek food, and this is dish was inspired by my favorite Greek flavors. I definitely encourage you to make this dish for a yummy weeknight meal or to impress your friends. Play around with the ingredients- I promise, it will be delicious. I've added in basil, spinach, pine nuts, almonds, even chick peas into the mix- all work deliciously!

Greek Stuffed Peppers

1/2 cup quinoa
1/2 cup vegetable broth
1/2 cup water
two large bell peppers (yellow, red, or orange)
1/2 cup broccoli florets
1/2 cup mini heirloom tomatoes, quartered
2 tbsp feta cheese
handful fresh chive, chopped
large handful fresh dill, chopped
1/4 tsp cumin
salt and pepper to taste
1 tsp olive oil

pre-stuffing

Preheat your oven to 400 degrees
Bring quinoa, broth, and water to boil in a small pot. Cover the pot and bring down the heat to low, letting the quinoa simmer for about 15 minutes until all of the liquid has been absorbed and the quinoa is fluffy
Once the quinoa is done, season with salt, pepper, cumin, dill, and chive
Mix in the broccoli, tomatoes, and feta cheese
Cut the tops off of the two peppers, and remove the seeds from the inside
Scoop the quinoa mixture into the peppers, packing it in tightly and filling to just above the top of the pepper
Drizzle the tops of the peppers with olive oil, and place them in a baking dish
Fill the dish with about an inch of water and place into the oven
Bake uncovered for 25 minutes, until the tops begin to crisp, and then cover with tin foil and finish baking for another 10 minutes
The peppers will be done when they are soft to the touch (test with a fork)
enjoy!!

beauty.

been craving pizza?

Just because I can't eat gluten anymore, does not mean I need to give up pizza. For those of you out there who might be missing that amazingly delicious cheesy first bite of hot pizza, all is not lost. First of all, for those living in New York, there are many yummy delicious places that make gluten free pizza (Those of you who are not in the city- don't be afraid to ask, more places have gf dough these days!). A few of my favorites are from Keste and Slice, however many more are popping up all over the place.

That being said, I also really like making my own pizza. At a delicious local pizza place, Viva, which is across the street from my apartment coincidentally enough, you can not only buy gf pizza, but gf dough as well. They have three different options: chickpea flour dough, cornmeal dough, and brown rice dough. My favorite is the corn meal, which is a bit corny (in a good way), but also tastes similar to regular dough. (In future posts, look out for me being a bit more adventurous and making my own from scratch, but this is pretty yummy for now). Brands that make GF products, such as Bob's Red Mill, also have flour mixes that you can make at home if your local pizza place isn't slinging gf dough these days.

Recently, I've had two double pizza dates with very close friends of mine and my boyfriend. On the first, with one of my old roommates from NYU and her wonderful boyfriend, we made pizza with dough from Viva. On the second, with one of my oldest camp friends (who thank goodness lives in the city now) and her boyfriend, who I love, we got a bit more creative and made a cauliflower crust for our pizza. Both were delicious in their own special, yummy way. I love making pizza with friends- its a great way for everyone to be a little creative, and have fun, while ending up with a delicious outcome. Not a big shocker, but I love lots of herbs and veggies on my pizza. I definitely encourage you to get creative with your pizza, like I did here. Find some good friends, and crank up the oven--it's pizza time.


Summer Squash and Ricotta Salata Pizza & Tomato, Mozzarella, and Herb Pizza


1 large ball of dough, halved (1/2 for this recipe and 1/2 for the recipe below)
1/2 cup tomato sauce
1/2 yellow summer squash, sliced into thin rounds
1/4 yellow pepper, cut into strips
A good sprinkle of rosemary and thyme
1/4 cup ricotta salata cheese
1/4 cup of any good shredded cheese (we used a blend here- asiago, romano, parm, or mozzarella would work!)

pre-oven

ready to eat!

Preheat your oven to 400 degrees
On a cookie sheet that you've sprayed with cooking spray, or other flat baking pan, roll out your dough until it is a 1/4 inch thick
Top dough with tomato sauce spreading around so it forms a thin, even layer on the dough
Sprinkle cheese on top of the sauce
Place squash on top of the dough, and then place the yellow pepper
Sprinkle the rosemary and thyme on top of the veggies
 Put the pizza into the oven for about 10 minutes, depending on how dark you like your crust
Remove from the oven, slice and serve
enjoy!


1 large ball of dough, halved (1/2 for this recipe and 1/2 for the recipe above)
1/2 cup tomato sauce
One large ball of fresh mozzarella cheese, sliced into 1/4 inch thin rounds
two large tomatoes (heirloom or beefsteak work nicely, but whatever you have that is fresh will work here!
1/3 a cup of mushrooms, sliced
Thyme, Rosemary, Basil, Oregano (fresh or dried) to taste
1/4 tsp garlic powder
2 tbsp Parmesan cheese

delicious.

Preheat your oven to 400 degrees
On a cookie sheet that you've sprayed with cooking spray, or other flat baking pan, roll out your dough until it is a 1/4 inch thick
Top dough with tomato sauce spreading around so it forms a thin, even layer on the dough
Sprinkle any fresh herbs and garlic that you like onto the pizza
Lay down your thinly sliced mozzarella
Next, add any veggies that you like. Here, we used fresh tomatoes, sliced, and mushrooms
Top the entire pizza with a sprinkle of Parmesan cheese
Put the pizza into the oven for about 10 minutes, depending on how dark you like your crust
Remove from the oven, slice and serve
enjoy!

Oh, and we made kale salad too

Veggie Lovin' Cauliflower Crust Pizza

1 large head of cauliflower, chopped
2 cups of cheese (we used a yummy Trader Joe's shredded cheese blend)
1 egg
Salt and pepper to taste
A few sprinkles of basil, oregano, thyme, and rosemary (fresh or dried)
1/2 cup tomato sauce
1 zucchini, sliced into rounds
1 cup of mini heirloom or grape tomatoes, halved
1 large roasted red pepper, chopped

ricing!

crust, pre-bake

crust, after baking

veg attack

Preheat your oven to 400 degrees
On your stove, bring one large pot of salted water to boil
Toss in the cauliflower and let it cook until soft (test with a fork, about 8 minutes)
Drain all water from the cauliflower and put into a bowl to cool
Using a food processor or immersion blender, finely chop the cauliflower until a fine consistency ("rice like") is achieved
Mix the egg, cheese, salt, pepper, and spices into the cauliflower
On a well sprayed cooking sheet, spread the cauliflower mixture (it might look like mashed potatoes at this point) out in a thin layer
Bake the crust for about 25 minutes or until it starts to brown
Pull it out and top with sauce, veggies, and cheese
Put the pizza back into the oven and broil for about 5 minutes until the cheese starts to brown
enjoy!

the finished project

To note, this pizza definitely did not keep its pizza consistency so well, but that aside, it was delicious. I would definitely make it again, but perhaps tweak the crust so that it held together better.  I found a ton of recipes online, with lots of great pictures of real pizza-like crust, but we didn't quite get there.

something fishy

If you haven't noticed a trend yet, I absolutely love fish. While salmon is a regular in my kitchen, I am pretty much willing to cook with, and eat, any fish that comes my way. Because I don't eat meat, fish is one of my regular go to's, whether eating out or cooking in. I think that a lot of people are afraid of cooking fish; it has a strange consistency, is a little bit smelly sometimes, and can be a little tricky to handle. But, if you give it some spice and some love, I promise you, you'll be cooking fish in no time. It has nice flavor and texture when cooked, and there are so many different kinds to try. Though seemingly intimidating, it is actually relatively simple and quick to cook. Plus, when treated right- fish is incredibly delicious.

A couple of nights a week, I try to have fish. I'd like to say it's because of all of the nutritional value and protein, but really, I'm just a sucker for it. I love experimenting with different recipes, pairing it with various spices and sauces. One of my favorite ways to prepare fish is by crusting it. While I've done a ground almond-bread crumb crusted fish before, I was itching to try out something new. I've always wanted to crust a fish with sliced almonds, so last week I put it to the test. I put together this recipe (with the cooking help of my boyfriend), and let me tell you, it was a tasty success. It looks fancy, but it's really just a few simple steps to a mouth watering dinner. Impress your friends with this one --and try pairing it with this salad for a wonderful weeknight dinner.

dinner is served!

Almond Crusted Snapper with Warm Summer Squash Salad

2 fillets of snapper
1 splash of olive oil
1 egg white, beaten
A pinch of parsley
1/4 tsp salt and pepper
1/4 cup toasted almond slices

egg wash

almond crust

Rinse off the fish and be sure to remove any remaining bones or scales
Beat egg white with parsley, salt and pepper until it is fully combined and starts to get a little frothy (30 seconds with a fork should do the trick)
Soak the fish in the egg wash before topping the top side with almond slices. Press the almonds into the fish so that they stick well to it
Heat a splash of olive oil in a pan over high heat
Place the fish, skin side down in the plan and cook for 4 minutes
Once the fish begins to cook through, flip it over with a spatula and cook for another 4 minutes
Remove from the pan and enjoy!


1 yellow summer squash, cut into thin rounds
4 cups mixed greens
1 cup heirloom tomatoes, cut into quarters
1/8 cup lemon juice
1/8 cup balsamic vinegar
1/4 cup olive oil
1 good squeeze of honey or dijon mustard
Salt and Pepper to taste

Preheat your oven to 325 degrees
Slice your squash into thin rounds
Place them onto a baking sheet that has been sprayed with cooking spray and top with another spritz of cooking spray or a drizzle of olive oil
Sprinkle with salt and pepper
Put your squash into the oven and roast for about 20 minutes or just until they start to become translucent and are not quite browning
In a small bowl, whisk together the lemon juice, vinegar, olive oil, mustard, and salt and pepper
Toss greens, tomatoes, and squash in a large bowl with the salad dressing and enjoy!

a dinner date

While I love baking, I also love cooking dinner. There is nothing more relaxing to me than scouring the racks of my fridge and throwing together something delicious. These days I've been cooking a lot with my friends, or dining for one, as my #1 cooking partner in crime has been tied up in his busy season at work. Lucky for me (though probably luckier for him), my boyfriend just finished up his busy season, and now is free to cook with me again (I mean, I guess we could have cooked dinner at 2am together...but that's a bit too late for me). He loves food almost as much (if not more honestly) than I do, and loves to cook. Making dinner together is one of my favorite things to do, right after eating dinner together. 

On Saturday, after making our usual rounds at the farmer's market, Whole Foods, and Trader Joe's, we ended up at home and ready to cook. Inspired by the delicious looking trout at Whole Foods, our dinner grew from there. We made an awesome broccoli slaw, a specialty that my mom and I have perfected over the years, along side some spiced brown rice. I have to say, it was delicious.

Spiced Trout with Broccoli slaw and Spiced Brown Rice

 1/2 cup short grain brown rice (you can use any variety here, I just like the puffy texture yet nutty flavor of short grain that it gets when cooked)

1/2 cup water

1/2 cup vegetable stock

Salt and Pepper, to taste

1/4 tsp garlic powder

1/4 tsp paprika

Bring ½ cup water and ½ cup vegetable stock to a boil in a small saucepan, before adding in ½ cup short grain brown rice

Cover and turn down to low so that the rice and water are simmering

After 30 minutes (check every so often to ensure that rice is not sticking to the bottom of the pot. If you find that the rice has absorbed all of the liquid, add in more), season rice with salt, pepper, garlic powder, and paprika

Cover and allow all liquid to cook out. Rice should be puffy and soft, but still a bit nutty. Fluff and serve!

1/2 bag broccoli slaw (this stuff is great- kind of like coleslaw, except made of shredded broccoli stems; I like the Trader Joe's brand which also has carrots in the mix)

1/4 cup olive oil

1/4 cup lemon juice

1 tsp agave nectar

2 tsp mustard (I used Dijon, but Honey or any other of your choice would work as well)

A good splash of apple cider vinegar

Salt and Pepper, to taste

1/4 tsp celery salt

1/2 tsp sesame seeds

Pour half a bag of broccoli slaw into a large bowl

In a small bowl combine olive oil, lemon juice, agave nectar, 2 mustard, and a splash of apple cider vinegar

Whisk these together until emulsified, and pour over the slaw

Sprinkle on salt, pepper, celery salt, and sesame seeds

Toss well slaw so that all of the slaw is dressed before covering

Let sit for at least 30 minutes, covered to allow slaw to marinate fully

the seasoned fish

Two fillets of trout

1/2 tsp olive oil

Salt and Pepper, to taste 

1/4 tsp paprika

1/4 tsp celery salt

Rinse off trout fillets, and remove any remaining scales or bones

In keeping with the other spices used, season the trout with salt, pepper, paprika, celery salt

Heat oil in a pan on high before placing fish skin side down into the pan (the fish should sizzle once it hits the pan)

Cook the fish, skin side down for 2-3 minutes before flipping the fish over, and turning the heat down to medium to finish cooking

The fish should take about 5 minutes total to cook through (trout is a pretty thin fish, though the thicker the fish, the longer it will take to cook)

Once fish is no longer translucent and has a nice white flesh, with a slightly browned crust, take it out of the pan

Enjoy!

did someone say dinner?

spaghetti? look again!

Squash is one of my all time favorite foods --acorn, butternut, delicata, I love them all. They are amazingly simple to cook with, and absolutely delicious, not to mention very good for you. Though squash can be intimidating, once you try cooking with one for the first time, you'll see that it is certainly easier than you think. Plus, you'll get amazingly yummy results. I tend to roast my squash in the oven, though there are certainly other ways to cook it.

Squash is very abundant in fall and early winter, but this time of the year, they are definitely few and far between at the market. The other day, when I was picking up some produce, I came across a spaghetti squash. I was seriously excited about the find, its been months since I've seen one of these little puppies, and I absolutely LOVE spaghetti squash. Spaghetti squash is very similar to its other squash cousins, except for the fact that it does an amazing thing when it is cooked. Most squash gets soft, sweet, and starchy (almost the consistency of a potato) when it is roasted.

Spaghetti squash turns out a bit differently than the traditional roasted squash. It gets its name from the spaghetti like strands that easily come away from the sides of the squash after it has been cooked. The result is delicious. If you're looking for a healthy, gluten free alternative to your every day pasta dish, you should definitely give this a try. I promise it is easy to make, and delicious to eat.

dinner time.

Spaghetti Squash with Garlic Broccoli and Mushrooms

1 medium sized spaghetti squash
1 tsp olive oil
salt, pepper, garlic powder to taste

starting to shred

look at those strands of squash

spaghettied!

Preheat your oven to 400 degrees
Cut your Spaghetti squash in half with a sharp knife (Be patient, it is hard to cut through- picture carving a pumpkin)
Drizzle your squash halves with olive oil, and sprinkle with salt, pepper, garlic and any other herbs you might desire
Place the squash face down in a baking dish, and let it roast for about 45 minutes to 1 hour, depending on how large/thick your squash is. You'll know it is done when you can stick your fork easily through the skin side, and when your squash strands shred away easily from the skin of the Squash (if you want your strands to be softer, roast for longer)
Once your squash is done, pull it out of the oven and flip the two halves over
Using a fork, begin to shred the meat of the squash away from the walls of the squash --the strands should come off very easily (if they do not, the squash is likely not done yet)
Shred out the inside of the squash, and top with whatever you like*


1 cup broccoli florets
1/2 cup mushrooms, sliced
2 scallions, both white and green parts, chopped
1/2 tsp olive oil
1 clove of garlic, chopped
Salt, pepper
Sprinkle of additional desired herbs (I chose oregano for this one)

To top your spaghetti squash, heat olive oil on medium high in a pan
Once the oil is hot, add the broccoli florets and garlic, cooking for 4 minutes before adding the sliced mushroom and scallions, cooking for another 4 or so minutes
Season as you desire, using salt, pepper, and herbs
Once the veggies are done, sprinkle the squash with parmesan cheese (or cheese of your choice) and top with your veggies
enjoy!!

delicious!

*Any pasta topping would work well here; I've topped it with blistered roasted tomatoes, sauteed veggies, home made pesto, and more. I definitely encourage you to get creative here!

creamy, dreamy, delicious risotto

I’ve been wanting to make risotto for awhile now. Not just as a gluten free recipe (though it is a great, naturally gluten free recipe since rice is gluten free- thank goodness!!), but long before being gluten free ever entered my diet. I have to admit however, I was always incredibly intimidated by the thought of making risotto. Though at its heart, it is really a simple rice dish, in truth, it is one of the most delicious and complicated rice dishes you can make. There are just so many steps involved, that despite my desire to make (and eat) this delectable dish, I've shied away from it.

The other night, I decided it was finally time to face my fear. With fresh ingredients, and plenty of time devoted to dote on my rice, I went to work. What resulted, was nothing short of a culinary marvel. Now, I know that I make recipes all the time, and rave about them (because lets be honest, I really do love to cook and eat what I cook), but this really took it to a whole other level. Thanks to the spices, crisp white wine, sweet veggies, and savory stock that went into this dish, the flavors in my mouth were outstanding. 

Once I started cooking the risotto, I immediately got into my groove. I found out, that while a bit more tedious than traditional rice and stir fry dishes, making risotto was much less scary than I thought. For someone who likes to pay attention to her food while she cooks (and lets be honest, who sometimes enjoys order and repetition), it was like cooking risotto was made for me. I loved watching the ingredients transform over their 45 minutes of cooking (and hopefully you'll be able to enjoy them also through the photo documentation below). An amazing thing about this recipe is that the dish really took on every single one of the flavors of each of the ingredients added. They all worked harmoniously well together, but also each and every flavor came out as I was eating it. If you have 45 minutes to devote, I highly recommend trying this out. Invite some friends over and wow them, that is if you can stand sharing your delicious dinner.

risotto.

Brown Rice Sweet Potato Risotto

1 tsp olive oil (a good splash)

1 ½ small/medium sweet potatoes, peeled and chopped into ¼ inch cubes

1 small onion, chopped

½ cup brown rice (I used short grain, it’s a little puffier than long grain)

1 cup vegetable stock

1 cup water

¼ cup white wine

A good sprinkle of salt, pepper, garlic powder, nutmeg

2 tbsp parmesan cheese (A blend of parmesan, asiago, fontina, etc would work as well)

1 scallion chopped (optional)

the first steps...

adding liquid

creamy, dreamy, yum.

 

Heat the oil in a large saucepan over medium heat

Add the onion to the pot, cooking for about 3 minutes until they start to soften

Add the sweet potatoes to the pot, and season with salt, pepper, garlic powder, and nutmeg

Cook onions and sweet potatoes for about 3 minutes before adding the rice, stirring together, and cooking for 2 minutes

Add the wine to the pot and cook, stirring frequently, until all of the wine has been absorbed

Add the stock and water, alternating every other, and adding ¼ cup at a time. With each ¼ cup, stir and wait until the liquid has been absorbed, before adding the next

This entire process should take 30-35 minutes (be patient, it will cook, and it will be delicious)

Once all liquid has been absorbed (you can always continue to add more if your rice has not reached the consistency you want it, and still has a bite to it)

Stir the cheese into the risotto and top with scallion if desired

Enjoy!

the finished product, come over soon to eat some with me!

lemony fresh

I love cooking with lemon juice, specifically, with fresh lemon juice. It is such a simple ingredient that can take the flavor of a dish above and beyond. While I always keep lemon juice in my fridge, when I pick up fresh lemons at the super market, I make sure I highlight them in my meal. This week, lemons inspired me to make delicious salmon and kale, both heavy on the lemon. If you didn't catch the trend by now, I absolutely love fish, and greens. And specifically, I've been on kale kick lately (and by lately, I mean the past year). If you haven't tried it, you must. Not only is it amazingly good for you (hello Vitamins K, A and C!) but it is so easy and versatile. It works wonderfully raw in a salad, steamed, or sauteed. Definitely check out my posts below with kale- I know it seems a little scary to handle, but I promise you, it is delicious!

My friend came over for dinner the other night and was kind enough to bring fresh, delicious salmon to share with my roommate and I. When creating the recipe, I let lemon take center stage (my friend also loves lemon so I knew it would be a hit) and inspire my meal. Before steaming my kale, I sauteed shallots and sunchokes, elevating the flavor level of my dish. And speaking of unfamiliar vegetables, I introduce to you, the Sunchoke. These weird little guys look almost like a mix between a finger and ginger root. They are long and tubular, and have a skin on them resembling that of a potato. Artichoke lovers, don't be fooled...these tasty little root veggies are related to the sunflower, not the artichoke. But never fear, they're just as delicious and cook more quickly than many of their root veggie cousins. The simplest way I've found, is to slice them into thin rounds, and saute (though roasting them works as well- watch out though, they will cook much more quickly than other root vegetables you might be used to roasting!). Not only are they delicious, but they're also inexpensive and abundant --people seem to shy away from these bad boys at the farmers market, which is great for me, but I'll share the wealth. Enjoy the farmer's market friendly recipes below (my all time favorite place to buy my produce, if you haven't been to Union Square on a Saturday, you must go, I promise you're in for a treat). 

 

White Wine Kale with Sunchokes and Lemon Herb Salmon

1 Shallot, chopped

5 sunchokes, peeled and cut into thin rounds

½ head of kale, taken off the stem

½ head of dinosaur kale (purple kale), taken off the stem

1 cup of grape tomatoes, halved

2 tbsp slivered almonds

½ lemon

1/4 cup white wine

Place a large, shallow pot over medium heat on your stove

Drizzle olive oil in the bottom of the pot

Add shallots and sunchokes and cook on low until they begin to soften (around 6-7 minutes)

Once these have cooked down a bit, add a splash of water, lemon juice, and next the kale

Cook on medium-low for a minute before adding the white wine, and the fresh tomatoes

Cook for one more minute covered before removing from heat

Sprinkle a last splash of lemon juice and almonds

kale, in the raw.

just added the sunchokes...

yum.

4 portions of fresh salmon

1 tbsp olive oil

1 lemon

1 tsp dill

½ tsp rosemary

½ tsp thyme

Salt and pepper

Preheat your oven to 400 degrees

Place salmon filets on a baking sheet, covered in tin foil, brushed lightly with olive oil

Drizzle remaining olive oil over filets

Squeeze the juice of ½ of the lemon over the fish

Sprinkle the fish with salt and pepper, and the sprinkle herbs evenly over each of the filets 

Place lemon slices on top of fish

Cook for 10 minutes at 400 degrees, then a last 3 minutes with the oven on broil

enjoy!

perfectly cooked salmon

dinner with friends

I love having friends over for dinner. Fortunately for me, many of my friends love cooking and eating delicious food just as much as I do. The other night two of my very good friends came over for dinner with lots of fresh, delicious ingredients; what resulted was a delicious and healthy week night dinner. Cooking dinner is such a de-stresser for me after a long day of work, as is seeing my friends who always make me laugh. I know that it is sometimes hard to make dinner after a long day at school or work, but with recipes like these, it is incredibly quick and easy. And I promise you, once you get into the swing of it, you'll look forward to making your dinner. Not only will you have something tasty to eat, but you'll feel accomplished as well. And if you still can't bring yourself to cook, invite yourself over to my apartment, I will be more than happy to cook for you too!!

These recipes are truly easy. A few of my friends are always making fun of me, because I'm often claiming that everything I cook is really easy. But, it is --I promise! I find that most of the recipes I create are interesting, yummy, flavorful, and creative, but not complicated. The ingredients in these recipes are some of my absolute favorites to cook with. The salad credit must go to my friend, who generously put this delicious salad together. Kale salad is delicious, and I find, often under appreciated. Kale scares a lot of people, especially when raw, but just try it out, and let me know what you think!


Tri-Color Quinoa with White Wine Mushrooms and Fresh Lemon Kale Salad

1 cup of Quinoa (I used a blend of white, black, red quinoa*)
1 cup of mushrooms, sliced
1/2 shallot, chopped
A good splash of white wine
1/2 tsp of rosemary and thyme
1/4 tsp cumin
Salt and pepper
1 1/2 cups of cherry or grape tomatoes, halved

mushrooms deglazing in white wine

Combine 2 cups of water and 1 cup of quinoa in a pot over high heat. Once water is boiling, turn down to a simmer and cover. Cook on low for about 10-15 minutes, checking frequently and fluffing with a fork once done. Add salt, pepper, and cumin and mix to combine.

Add a splash of olive oil to a separate pan, over medium heat. Add shallots, cooking until they start to turn translucent (a few minutes) and then add the mushrooms. Cook on medium-high for 5-7 minutes adding rosemary, thyme, salt, and pepper. Add a splash of white wine to the pan, turning on high and letting the alcohol cook out for a minute or two before turning down the heat to low. Combine mushrooms with quinoa, stirring and then adding in fresh tomatoes.

1 large head of Kale
1/4 cup feta cheese, crumbled
1/4 cup walnuts, chopped
1/4 cup lemon juice
1/4 cup olive oil
Salt and pepper

Kale salad, you must try

Cut Kale into bite size pieces and add to a large bowl. Whisk olive oil and lemon juice together with salt and pepper. Pour half of the dressing over the kale, massaging into the kale for a minute until the kale starts to turn a darker shade of green. Add walnuts and feta to the kale and toss. Add extra dressing slowly as desired.
enjoy!

a seriously delectable combination

*Quinoa is a grain, and cooks somewhat similarly to couscous. It also happens to be full of protein, and gluten free, and one of my favorite things to eat! Quinoa comes in multiple colors, but white/regular quinoa is most often eaten. I like the combination of the three --red and black are a bit nuttier and harder than the white, so it gives a dish a nice textural contrast.

more than just sugar

I know what you're thinking, who taught this girl how to eat? Yes, I'll admit, I have a slight sweet tooth (okay, slight under-exaggeration). But I promise, as much as I love sweets, I LOVE produce. In fact, if produce wasn't so healthy, I would say I have an unhealthy obsession. I blame it on my father. In my house, my dad is known as "the fruit man." Growing up, he would come home multiple times a week from work, arms bulging with bags full of fruits and veggies. I had produce with every meal, and still do. These days, it's pretty hard to find a fruit or vegetable that I don't like (okay, you got me--I do not like honeydew). During the summer, I spend my Saturdays wandering through the stands at the farmer's market, getting inspired by the beautiful greens, reds, oranges, and purples (I promise, starting in spring, this blog will seriously get vegged up). I'll eat 'em raw, steamed, roasted...you name it.

So anyways...enough with the veggie rant, there will be plenty of recipes to come that will express my love. 

My favorite time of day is around 7pm, when I get home from work, and have time to cook dinner. Nothing relaxes me more then cooking a delicious dinner for myself, and those that I love.  I'm fortunate to have many wonderful friends who enjoy coming over for a home cooked meal (or cooking with me and sharing new recipes), in return for their wonderful company. Thus, without further ado, the first of many delicious week night meals (starring produce).

YUM.

Herb Crusted Salmon and Steamed Lemon Kale, with Blistered Tomatoes

Fillet of fresh Salmon (1 fillet per person)

1 tsp of olive oil

1/2 a lemon

A sprinkle of salt and pepper

1/4 tsp of rosemary, fresh or dried (off the stem and chopped if fresh)

1/2 tsp dried dill

Take your fillets out of fridge and let them come to room temperature

Once fish is at room temperature, drizzle with olive oil and a squeeze of fresh lemon juice

Zest a teaspoon of lemon rind onto the fish (a microplane works Wonderfully for this--thanks Mom!)

Sprinkle with salt, pepper, rosemary, and a good amount of dill

Heat a skillet over high heat and coat with nonstick cooking spray

Place the fish skin side up into the pan and let it cook on high for two minutes

Once a crispy top has been achieved (try not to lift it up before two minutes to ensure a nice crust) flip fish and lower the heat to medium-low, allowing the fish to cook for 5-7 more minutes, depending on how thick the fish is

Once done, remove, and serve with fresh lemon!

1/4 onion, diced (one whole shallot, diced also works beautifully here)

1/2 tsp olive oil

3 cups of kale, taken off of the stem and cut into ribbons

1/2 a lemon

A sprinkle of salt and pepper

1/2 cup of grape or cherry tomatoes, halved

Heat a large sauce pan adding a drizzle of olive oil when hot

Add chopped onion or shallot and cook over medium heat for around 5 minutes

Once onions have browned, add a generous splash of water to the pan

Add the kale to the pan, toss and cover

Once the kale starts to cook down (around 3 minutes), add the tomatoes to the pot as well

Cook together for 3-4 minutes before removing from heat

Sprinkle veggies with salt and squeeze the rest of your lemon juice over the kale

Enjoy!

check out those herbs!