going greek

Greek food is one of my absolute favorites. The fresh herbs, amazing fish, roasted vegetables, and salty briney cheese and olives are just so delicious. A few of my favorite restaurants in my neighborhood are Greek restaurants. You just absolutely can not go wrong with Greek food. These days, you can easily make Greek food on your own, and find some delicious ingredients at your supermarket. Greek food is not only delicious, but also very healthy. You've heard it time and time again, the Mediterranean diet is one of champions. Apparently, those who live in the Mediterranean, eating lots of fresh, healthy foods are doing it right. So who am I to protest that?

Last week one of my closest friends came over for dinner. She and I always cook up delicious dinners together. We love re-creating our favorite restaurant dishes, and trying new recipes as well. When I asked her what we should make, she sent me a recipe for Greek quinoa burgers. Greek+Quinoa...what is not to love? If you haven't caught on by now, I love quinoa- a delicious "grain" (actually in the nut and berry family), quinoa has amazing flavor and texture, and is packed with protein! I was super excited to take this recipe and make it our own. Modifying to make it gluten free friendly, and using the ingredients that we had on hand, we made a delicious dinner together! I hope you enjoy these burgers, they were incredibly easy to put together and very delicious. Have a friend over and get your hands messy making these burgers!

Greek Quinoa Burgers with Cucumber Yogurt Sauce

1 cup quinoa
2 medium carrots, cut into chunks
8 scallions (greens and whites), thinly sliced
1 can white beans, rinsed and drained
1/3 cup feta cheese
1 large egg
2 tbsp cumin
1 tbsp garlic powder
salt and pepper to taste

1 cup greek yogurt
1 medium cucumber, chopped
1 splash lime or lemon juice
salt and pepper to taste

yum.

Bring 1 cup quinoa to boil with 2 cups water. Season with salt and pepper, and bring down to a simmer
Cover the pot and allow quinoa to cook on low for 15 minutes or until fluffy
Grate, or food process your carrots until they are shredded
Combine carrots, scallion, beans, and feta with the quinoa. Season with salt, pepper, cumin and garlic; Taste before you add your egg!!
Add in the egg and food process (or use a stick blender) the burger mixture
Heat a sauce pan to medium high and add olive oil to the pan
With your hands, form 1/3 inch thick pattys and press them flat into the pan
Cook on either side for about 6 minutes or until they brown
Allow to cool on a paper towel to soak up any extra oil

In a small bowl, combine yogurt, cucumber, juice, salt and pepper
Stir to combine and top your burger with your sauce!

Enjoy! We served ours over a simple salad of arugula, peppers, and avocado!

after a long hiatus...one of my favorite classic combos

After a long hiatus, it is great to say, blogging is back! Thank you to all of my wonderful family and friends who have continued to bug me about new posts. I know it's been awhile, but unfortunately work and future aspirations of grad school have been occupying all of my free time. That being said, I'm back and ready for action. Needless to say my baking and cooking has not ceased during the very busy past few months (thank goodness), and I have been storing up just a few recipes to share with all of you. Now that my blog is back in action, keep checking for new regular posts--lots of yummy sweets to fill your belly during the cold months!!

One of the wonderful things that I do with friends is have little dinner parties. I know I've talked about this before, but I absolutely love having friends over for dinner, or going to a friends apartment with a few dishes in hand. I ALWAYS volunteer for dessert, along usually with another dish, because it's just impossible for me to a. not want to make an amazing new dessert, and b. not want to eat dessert, and not everyone makes gluten free desserts. Plus, tasting along the way and having leftovers is never a bad idea in my opinion!

One of my favorite Halloween candies from when I was younger is butterfingers. Both my sister and I really like anything with peanut butter (who doesn't love Reece's?!), and butterfingers are an amazing blend of crispy crunchy peanut-buttery goodness, coated in chocolate. As you all know, I make a lot of recipes with this flavor combo, but this one was seriously a winner. I wanted to bring back the flavors and texture of this amazing childhood candy memory, and I found a delicious, easy, and gluten free way to do it! I hope you enjoy, and hopefully you'll see some other candy bar-recreations soon on the blog. Happy eating and reading, look for many more posts, soon to come!!

delicious!

Chocolate Peanut Butter Butterfinger Bars

4 tbsp unsalted butter (or margarine would work fine here)
1 cup chunky peanut butter
1/4 cup agave nectar
1/3 cup brown sugar
4 cups corn flakes, lightly crushed
1/4 cup chopped salted peanuts
1 tsp vanilla
1/2 cup semi-sweet chocolate chips

crunchy, peanut buttery

chocolatey!

Line an 8x8 inch baking pan with foil
Melt butter in a saucepan. Add peanut butter, agave, and sugar and cook over medium-low heat, stirring until melted and smooth
Stir the cornflakes into the peanut butter mixture, and add vanilla. Stir until just combined
Spoon the coated cornflakes onto the prepared pan and smooth over the top
Place a heat-proof bowl over a pot of simmering water and add the chocolate chips
Heat chocolate until just melted and spread over the top of the cornflakes
Sprinkle the top of the dish with peanuts and chill for at least 2 hours before cutting into squares and eating!
enjoy!!

it's good to be back

healthy chips

Needless to say, there was a lot of baking and snacking that happened during the hurricane. I recently read a New York Times article about the "Sandy 5"; the 5 pounds that everyone gained thanks to Sandy. And, if we're being honest, I'm sure even if we didn't all gain 5 pounds, we were definitely all storing up for our storm hibernation. Be it from nerves, boredom, or lack of healthy food around, there was a lot of snacking happening during the storm. 

As you can see from my past few posts (and spoiler!!! we also made home-made ravioli, to be posted soon!), I was doing a lot of baking before and during Sandy. Fortunately and unfortunately, we were stuck in our apartment for awhile, and we did lots of good eating during that time. My hurricane cookies and walnut streusel bread got us through, filling our tummies with love, but I figured I should make a healthy snack while I was at it. Since I had no where to go, and a fridge full of ingredients that would surely go bad once we lost power, our kitchen was on cooking overload. And while we definitely wanted comfort food and snacks throughout the storm, I tried to put a healthy spin on the things we were making.

This recipe is delicious and fool-proof. If you can turn on your oven, you can make this! It is an incredible alternative to other kinds of chips and snack foods, and can be made in under 30 minutes, what could be better?! The next time you're stuck inside with people you love, make them some yummy, and even healthy, treats!

salty, crunchy, chips!

Kale chips

2 cups of kale
garlic salt
pepper
non-stick cooking spray

before

after

Preheat your oven to 250 degrees
Tear your kale into bite size pieces
Spread your kale onto a sprayed cookie sheet, and be sure that the kale is not overlapping at all (if your kale overlaps, it will not crisp up)
Spray the kale with non-stick cooking spray and sprinkle with salt and pepper
Bake your kale for 25 minutes or until kale becomes crispy
Enjoy!
(be sure to store in an air tight container or else the kale will not stay crispy)

kale!

adventures in bread

The good news? We baked and cooked a ton during the hurricane. The bad news? Our cooking fun ended on Monday when our power went out. Fortunately, we were very lucky and only lost power for the week. So many in New York and New Jersey lost homes and loved ones. While the week was stressful and crazy, we made it through safely. For those who lost people and places they love, my thoughts go out to you. My next few posts are all recipes that were created during the hurricane. My roommate, boyfriend, and I all hunkered down together for a long few days. We played many games, had a talent show, and made some delicious foods, which kept our bellies full during the storm.

I talked in a recent post about how much I love fall and fall foods. And as I said, one of the things I want to bake more this fall is bread. I have basically no experience baking bread, but now that I eat gluten free, buying bread has become much more difficult, so I've been inspired to bake my own. And, I figured the storm was the perfect time to make some. Making bread proved to be a great idea; it was easy to make, delicious, and lasted us awhile. And, after our fridge went out and we couldn't really cook, it made the perfect breakfast.

This recipe was adapted from one of my all time favorite cooking magazines, Cooking Light. Cooking Light does an incredible job at making delicious and healthy recipes, without sacrificing the good things that go into cooking or making any crazy substitutions. As much as I try to cook and bake healthy foods, I am not a fan of using substitutes like splenda or other sweeteners, as some light-recipes recommend. Cooking Light always has awesome recipes that don't taste "light." My mom and I have drawn inspiration from the magazine and their online recipe archive for years. Just like baking something gluten free is always more satisfying when you can't tell its gluten free, baking something healthy is definitely more satisfying when you can't tell it is healthy! Try this bread out, you won't be able to tell it is light or gluten free!

yum, yum.

Walnut Streusel Bread
**adapted from Cooking Light**

Streusel:
1/3 cup brown sugar
1/3 cup gluten free rolled oats (you can use regular here too)
1 tbsp gf flour mix (you can use ap flour here instead)
1/2 tsp cinnamon
1/2 tsp salt
2 tbsp butter, melted
2 tbsp toasted, chopped walnuts

Bread:
2 cups gf flour mix (you can use ap flour here instead)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
5 tbsp butter, softened
2/3 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup fat free buttermilk

streusel!

layering

Preheat your oven to 350 degrees
To prepare streusel,  combine brown sugar, oats, 1 tbsp flour, cinnamon, and salt in a medium bowl
Add butter to streusel dry ingredients and stir well to combine
Stir nuts into streusel and set aside
In a large bowl, combine flour, baking soda, baking powder, and salt in bowl
In a separate bowl, mix together butter and granulated sugar on medium high until well combined
Add eggs to the wet ingredients one at a time, followed by vanilla
Turn your mixer down to a low speed and add the flour mixture and buttermilk alternatively to the sugar mixture, beginning and ending with the dry ingredients
Mix until just combined
Pour half of your batter into a 9x5 inch loaf pan, coated with cooking spray
Sprinkle half of streusel mix evenly over batter
Top with remaining batter, and swirl a tooth pick back and forth through the bread, reaching to the bottom of the pan
Sprinkle remaining streusel on top of batter
Bake at 350 for 60 minutes or until a tooth pick comes out clean from the center
Cool the bread for 10 minutes in the pan before removing and cooling completely on wire rack
enjoy!!!

the finished product.

hurricane cookies

You've seen it on the news, and if you haven't, turn the television on! Hurricane Sandy is here in full force, and cycling around the tri-state area. As I'm sure most of you can relate to, I'm working from home today. As much as the hurricane scares me, it is nice to have a day off from work (though I'm still hooked tightly into my email). Being home has also given me a chance to catch up on my baking. Just before the storm hit, in addition to doing my normal food shop to stock up for the week, I also bought a bunch of baking supplies. So far, I've made cookies and a bread, and it looks like cupcakes may be in my future. As long as I have power, the baked goods are definitely going to keep on coming. Baking not only calms my nerves, but if I'm going to be stuck inside, I might as well have something yummy to eat (My roommate made us spinach hummus for lunch)!!

These cookies are chock full of yummy. They are filled with chunks, plus are soft on the inside and just a little crispy on the outside. They are perfect hurricane cookies; very filling, and even (a little) healthy! While you still have power, cuddle up with a warm cup of tea and a cookie. If anyone wants to come join us as we hunker down, we have cookies! I can't promise there will be any left after the storm is over, but I will certainly make these again. These little balls of goodness are keeping my tummy and my head happy. I hope everyone stays safe and warm!

Sandy, these cookies are for you.

Hurricane Cookies

1 stick (4 oz) butter, softened
2/3 cup packed brown sugar
1 egg
1 tsp vanilla extract
3/4 cup gf flour mix (all purpose flour can be used here as well)
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp kosher salt
1 1/2 cups rolled oats (I used gf- make sure you check to see if they're labeled!)
3/4 cup semi-sweet chocolate chips
1/2 cup white chocolate chips

pre

post (thank goodness we still have electricity!)

In a large bowl, cream together the butter, sugar, egg, and vanilla until very smooth
In a different bowl, whisk together the flour, baking soda, cinnamon, and salt
Stir your dry ingredients into your wet
Once combined, gently fold in the oats and chips
Chill your dough for 30 minutes in the fridge
While chilling, pre-heat your oven to 350 degrees
Remove the dough and roll into 1.5 in balls and place 2 inches apart on a greased baking sheet
Bake the cookies for about 11 minutes (if you are baking two trays at once, switch their position in the oven half way through
Remove the cookies from the oven and allow to sit for a few minutes on the cookie sheet
Transfer to a cooling rack, and enjoy!!

roll it up

There is something so yummy about a wrap (or a roll). I love being able to wrap something delicious up in a handy little package and take a big bite of yummy. Whether it is on the go, or sitting down for dinner, you can always get something good in a wrap. When ingredients are all rolled up together just right, they are fun to hold and even more fun to eat.

I also think rolls, be it sushi or a yummy taco, can be an amazingly fun dinner activity. I love cooking, and having friends over for dinner, so what could be better than a fun and easy food to make together? By having a make your own taco party, or roll your own sushi party, your friends can cook along with you, with out the complicated prep. It is also fun for everyone to be able to put their own spin on their dinner.

The idea for this dinner grew out of many a dinner at my local Thai restaurant. I absolutely LOVE summer rolls. They are fresh, flavorful, and seriously delicious. Flavors of Thai food are really wonderful. Not as heavy as other Asian foods, Thai food combines fresh vegetables and herbs, with peanuty dressings and flavorful sauces. The best part? I can eat (almost) everything! I am always trying to re-create my favorite restaurant meals in my own kitchen. This one, was seriously a success. This meal was filled with simple, delicious flavors, and was quick and fun to make. Plus, it was just as good made from scratch. I absolutely recommend you try this out with your roommate or a few friends- I promise you'll have fun!


Fresh Summer Rolls with Sesame-Peanut Dipping Sauce

1/2 container firm tofu
1 tbsp soy sauce
1 tsp sesame oil
1/2 tsp minced garlic
2 tbsp sesame seeds

6 rice paper wraps (I used brown rice paper wrappers from Star Anise Foods)
1 orange or yellow bell pepper, cut into match-sticks
2 large carrots, peeled cut into match-sticks
10 leaves of mint
1 cup lettuce

1 tbsp sesame seeds
1/4 tsp minced ginger
1 tbsp soy sauce (I used gluten free!)
1 tbsp warm water
1/2 tsp sesame oil
1 tsp lime juice
1 tsp rice wine vinegar
2 tbsp peanuts (chopped, or pounded, very finely- you could also use chunky peanut butter here!)

veggies

Combine soy sauce, sesame oil, and garlic in a baking dish
Cut tofu into 1/2 inch thick slices or strips of tofu
Place tofu in baking dish and allow to marinate for about 30 minutes
Remove tofu and coat sides with sesame seeds
Place the tofu in an oiled pan over medium-high heat
Cook for about 4 minutes on each side or until each side is browned
Remove from heat

tofu

Have a warm bowl of water on your work station
Carefully place the rice paper wrap into the bowl and work it around until the entire thing is wet
After about 30 seconds or so, the wrap will begin to feel soft and sticky
Remove the rap from the water and place flat on a plate
Pile on your veggies, mint, and tofu in any order that you want
Roll in the sides of your wrap, and roll it up!

dipping sauce

In a small bowl, mix together sesame seeds, ginger, soy sauce, water, oil, lime juice, vinegar, and peanuts
Mix well

Dip your rolls into the peanut sauce and enjoy!!
(We had this with a delicious broccoli slaw, also pictured!)

dip

soak

fill

fill some more

roll

enjoy!

a few of my favorites

hello, blogger world. It's been awhile, I've missed you! Thank you for still reading, its so hard to juggle working, studying, and writing, but I haven't stopped baking or cooking, and I'm ready to share it with you! The fall season is here, and with all of my studying, I've somehow found time to sneak away to the farmers market on the weekends (thank goodness). I've been cooking up some great new recipes, and will (hopefully) have time to post them over the next few weeks! So stay tuned, I promise you won't want to miss some of these yummies.

To start us off, I'll go back to an old favorite, re-worked. If you haven't gotten to know me by now, here's a mini-news flash: I love baked goods, chocolate, and peanut butter. The other day, when trying to think of a new, and yummy way to try and combine my favorite flavor combo. Lately I've been very into make breads and loaf cakes. I think there is something wonderfully fall-y about them. My pumpkin bread is one of my absolute favorite things to bake, and one of my creations that I feel 100% comfortable saying, is absolutely delicious! But, I've been trying to branch out a little bit and see what else is out there. You will see a few yummy bread recipes pop up here soon! To start off my new-found relationship with breads, I went with my old classic flavors. It seemed the perfect way to incorporate chocolate and peanut butter into something new and exciting.

This recipe came together easily and was simply delicious. The ingredients are basic, but the flavors are amazing. A word to the wise- this is not your average loaf cake. This is seriously out-of-the-park decadent, but seriously awesome. Cozy up with a warm cup of peppermint tea (or your hot drink of choice) and enjoy a (hefty) slice of this bad boy. It will be so worth it!

delicious.

Peanut Butter Chocolate Chip Pound Cake
(fits 1 loaf pan)

1.5 cups gf flour mix (or ap flour)
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup creamy peanut butter
1/4 cup butter, softened
1 cup granulated sugar
1/2 cup dark brown sugar
 3 eggs
1 tsp vanilla extract
1 cup mini chocolate chips

baked to perfection

Preheat your oven to 325 degrees
Spray a loaf pan (8.5x4.5 inches) with non-stick cooking spray
In a medium bowl, whisk together the flour, baking powder, salt and cinnamon
In a separate bowl, cream together peanut butter and butter with an electric mixer
Add the sugar to the butters and beat together for 5 minutes
Add the eggs and vanilla to the wet batter and mix until combined
Add the dry ingredients into the wet slowly, and mix until just combined
Stir in the chocolate chips and pour the batter into the pan
Bake your loaf for 1 hour and 15 minutes, checking the center of loaf at about an hour to see how it is cooking and be sure not to over cook (I like it a little under!)
Remove the loaf and let cool completely before slicing and eating!
enjoy!

yum!