The Braumeister's Wife

Homemade Miso Ramen with Chicken

2016-05-05T15:39:00.002-07:00

If you've had the chance to have Japanese-style ramen, then you probably haven't been able to put off satiating that craving ever since.

Japanese ramen is cherished for its multi-faceted genius. The base of a good bowl of ramen, is its broth. The second most important (some may argue the first), are the noodles. The other toppings or serving suggestions are negotiable. Some people may serve it with a soft-boiled egg, naruto (fish cakes with a pink swirl), bamboo shoots, wakame (seaweed), carrots, tofu, pork, or chicken, in addition to another long list of preferences.

The broth should be thick, and when in a chilled state, gelatinous. Always taste the broth first to see what you're getting yourself in for. This is practiced by many ramen lovers. The flavor is so rich and complex that you begin to wonder what could have been used to add so much flavor, and you may forget that you have other things to consume in the bowl.

There are many different types of ramen broths out there, including soy (shoyu), vegetable, salt (shio), pork (tonkotsu), miso, and many more. Pork broths are usually opaque and lighter in color. Soy and salt broths, tend to be "thinner" broths, without the cloudiness of the pork broth. A lot of times, the base broth is pork, and they'll add it to the other broths for enhanced flavor.

The noodles are thick and long. They should have a slight resistance when you bite into them, making them seem bouncy. They shouldn't be served mushy. Some restaurants will give you the choice of how well-done you would like your noodles, as well as thin, regular, or thick.

All this to say, and Billy and I have stopped eating pork. Since then, it's been pretty rough not getting to enjoy ramen as freely anymore. Many places don't use other meat sources for their best broths, and I personally am not a fan of the soy or salt broths. Lately, we've been getting the fish based broths, which are amazing, but I have to be honest and tell you that nothing really beats the thick and rich pork-based broth.

Because of this, I set out to make an equally delicious ramen broth, sans pork. I knew I wouldn't be able to perfect it in one go, but was determined to get it as close as possible through trial and error.

The recipe in this post features miso-chicken broth. After eating my first bowl of this, I definitely knew I needed to share it with you. I've learned a few secrets along the way too, so I'll share those as well.

Lastly, I'd like to mention that I have this full on five hour process listed below and yes, I know how daunting that is. If you're up for it, you'll be really rewarded I promise! If you're not up for the challenge, here are some work arounds:

Buy a pre-roasted organic chicken
For the stock - buy organic, low-salt chicken broth and vegetable broth. Add a dash of sesame oil, and the full amount of miso. You don't need to add vegetables and boil down for this method. It still tastes delicious if you have the right miso paste. You won't get the gelatinous broth with this method, but it's good for a quicker process.

Non-Sponsored Recommendations:

Hikari Miso - Organic Red Miso Paste (seriously the BEST I've had- amazing flavor and excellent consistency) learn more
Sherwood's Chinese Medium Egg Noodle - not ramen noodles, but when you're buying dry noodles from the store, this has been the closest in texture for me to what they serve in a restaurant. If you're able to find non-dried ramen noodles, check them out. I've found a really great Japanese instant noodle pack with fresh preserved noodles that were to die for. Noodles are one of those things you'll have to find your personal preference on.

I really hope you enjoy! Also, if you have any recommendations on homemade ramen, I'd love to hear about it. Have a great one and go eat some ramen.
-R

Homemade Miso Ramen with Chicken
Three Part Process
1. Roast chicken
2. Make stock
3. Assemble ramen

Roast Chicken
Original recipe. Time: 1 hr 40 min total Serves: 4-6

Ingredients:
1 whole chicken, preferably organic, rinsed and patted dry
1 sprig of rosemary, fresh or dried
1 sprig of sage, fresh or dried
1/2 onion
1/2 lemon
1 garlic clove, gently smashed with knife
2 tbsp olive oil
1/2 tbsp paprika
1 1/2 tbsp coarse sea salt
1/2 tsp freshly ground pepper

How To:
Pre-heat oven to 375º F. Place whole chicken, breast side up, in a medium dutch oven. Place rosemary, sage, onion, lemon, and garlic into the cavity of the chicken. Drizzle olive oil over entire chicken. Sprinkle paprika, salt, and pepper over entire chicken.

Place in oven, and cook for 1 hour with lid on. Remove lid, and continue to cook for another 30 minutes.

Remove from oven and let rest for approximately 20-30 minutes before carving. Carve meat off, and set aside. Keep bones and all other ingredients in the dutch oven. Proceed to make the stock.

Homemade Ramen Chicken Stock
Adapted from Wagamama. NO pork and Gluten-Free. Time: 3 hrs 15 min total Serves: 4-6

Ingredients:
Chicken bones and other ingredients, from above recipe
2 carrots, chopped
4 leeks, sliced (triple rinsed)
1-2 inch piece of ginger, peeled
4 napa cabbage leaves, roughly chopped
handful of cilantro
-
2 tsp salt
2 tsp sugar
pinch of white pepper
1 dried piece of kelp, or kombu
4 oz miso paste, I use organic red

How To:
In the dutch oven from previous recipe, cover chicken bones with purified water. Fill to cover the bones. Bring to a boil, and drop heat down to medium low. Simmer for two hours and skim any foam that surfaces.

Add the carrots, leeks, ginger, and cabbage. Add more water to cover the bones and all ingredients. Bring to a boil, and drop down heat to medium low. Simmer again for another hour.

Strain chicken stock, and return to dutch oven. Discard the vegetables and bones. To the stock, add salt, sugar, white pepper, kelp, and miso paste. Stir until paste is dissolved, and taste for seasoning. Keep heat on low, so that it's just kept warm for serving.

Miso Ramen with Chicken
Inspired by Wagamama. Time: 5-10 min Serves: 4-6

Ingredients:
Prepared chicken stock, from above recipe
Cooked chicken, from above recipe, sliced or shredded (to your taste)
9 oz ramen noodles (I like to use Chinese egg noodles too, but you may have to experiment until you find your favorite), cooked according to the package directions
1 tbsp miso paste, per serving
1 tbsp butter chilled, per serving
1 dried seaweed or wakame, per serving
2 tbsp corn, preferably organic, per serving
2 tbsp sliced green onion, per serving
4-5 slices bamboo shoots or menma, per serving
1/2 carrot, matchstick chopped, per serving
few leaves of spinach, per serving
pinch of cilantro, per serving
couple slices of cabbage, per serving

How to:
Assemble all ingredients above how you wish. I like to place my noodles in the bowl first, then place all of my toppings on. I then pour my broth over, and finish with butter and miso on top. This way, they slowly dissolve into my broth, and my noodles are at the bottom. I like it this way, but of course eat it in whatever manner suits your taste.

I serve mine with small ladle-style spoons and chopsticks.

Now really enjoy. You may want to share this meal with someone, because it's really so good and you're probably going to want to brag. Just saying ;)

Cardamom Orange Cake with Orange-Honey Syrup

2016-03-11T20:35:00.000-07:00

Last time I was at my Oma's house, I was able to get a bag full of fragrant, juicy oranges, from her orange tree in the backyard. I love having so much citrus on hand, because it motivates me to get creative with what I cook and bake.

I made this cake to appeal to different senses. It's very floral and the spice component of the cardamom is very grounding and soothing in a way. The orange-honey syrup adds a stickiness to it (which reminds me of this story I read as a child, making it feel nostalgic). The overall texture is spongy and delicate. It's a lovely cake that goes great with a cup of tea. I even ate it for breakfast, but you don't have to follow that lead.

I hope you enjoy. Let me know what you think.

Happy baking.

Cardamom and Orange Cake with Orange-Honey Syrup
Serves: 8 Time: 1 hr Adapted from my Matcha Green Tea Drizzle Cake

Ingredients:
3/4 cup plus 2 tbsp, all-purpose flour
1/2 tsp baking powder

1/2 tsp cardamom, ground

orange zest, from one small orange
1/2 cup sugar, preferably organic
4 eggs

1 tsp vanilla extract
1/3 cup butter, melted

Orange-Honey Syrup:
freshly squeezed orange juice from one small orange, about 1/4 cup
1/2 cup water

2 star anise pods
1/4 cup honey

1 tsp orange zest
créme fraîche (or sour cream), for serving

How To:
Preheat oven to 350º F. Prepare an 8 or 9 inch spring-form pan. Cut a parchment circle to fit the bottom. Butter the bottom for the paper to stick on it, and butter the sides well.

In a medium bowl, whisk together the flour, baking powder, cardamom, and orange zest. Set aside.

Set up a double-boiler, or place a sauce pan with two inches of water in it, on the stove top. Bring to a boil, then drop to a light simmer. Place a heat-proof bowl over prepared pan. The bowl should be large enough that steam from below can't come into the mixture above in the bowl. Add sugar and eggs into the bowl. Whip the mixture (I use a hand held electric whip) until it becomes light and frothy, about 3-5 minutes. The mass will have doubled or tripled in size, and it will be quite airy.

Add about a half cup of the egg mixture into the dry mixture. Mix well until no lumps. Now, gently fold in the flour mixture into the whipped eggs. Continue to stir gently until no flour lumps remain. Pour the vanilla and the melted butter into the side of the pan. Gently fold until just combined. Use caution not to over mix. The texture will be like thin cake batter.

Gently pour into prepared pan. Bake in oven for 30 minutes or until wood pick comes out clean.

While the cake is baking, prepare the drizzle. In a small saucepan, add orange juice, water, star anise, honey, and orange zest. Turn heat on to medium. Once mixture begins to bubble, turn heat down to medium-low and let simmer for 10-15 minutes or until slightly thickened and reduced. Turn off heat and set aside.

When cake is finished baking, let set in pan for 15—30 minutes before inverting. Run a knife or offset spatula around circumference of cake. Invert cake on to a serving plate (and remove the parchment). You may also choose to let the cake rest until it is fully cool before inverting. Using a tooth pick or skewer, poke many holes around the whole cake. Pour drizzle over the top of the cake, reserving about a tablespoon of the drizzle.

In a small bowl, mix a few tablespoons of créme fraîche (or sour cream) with a teaspoon or so of the drizzle. Dollop on to serving slices and garnish with orange segments.

Meatballs and Veg Sauce

2016-02-01T20:43:00.000-07:00

It's winter, and meals like these are super comforting. I typically don't make meatballs too often, but was feeling like it for some reason this week. I was considering the ingredients and process as I meal planned, and was really excited when I sat down to eat this last night.

This delightful vegetable sauce pairs extremely well with the pork-free, gluten-free meatballs. The sauce is rich in flavor, sweet, tangy, and deep. The meatballs are a simple combination of ground meat, with a tender texture and subtle herb flavor. Be sure to garnish with parmesan and lemon zest, with a sprinkle of basil. It makes the dish complete— and perfect.

We haven't been eating pork for a few months now, so I've used chicken sausage with ground beef for this recipe. The combination created the same flavors I was seeking, but whatever your preference, both will still work great. I just use an egg as the binding agent, and nix the crumb component completely. Along with the ingredients, the process is really important too. Partially frying the meatballs before adding them into the sauce, really helps to sear in the moisture and tenderness of the meatball, while giving it a nice exterior texture.

The sauce contains red wine, and a healthy dose of vegetables. I love the taste of the slowly simmered veg, it may have been my favorite part. Tasting this sauce for the first time knocked my socks off. Don't be afraid to taste it though, just to make sure it's hitting the spot for you too. For the noodles, I used brown rice spaghetti noodles, which have a great texture.

All around, this is a great meal that I highly suggest trying out. Definitely doing this meal again, and since I was so swayed, I just had to share it with you too. I hope you enjoy!

Meatballs and Veg Sauce
Time: 1 hr 20 min Serves: 4-5
Pork-Free Gluten-Free
Cook's note: If you have the time to let the sauce simmer for awhile, feel free to do so. It gets more amazing with the longer it can simmer. Stir it occasionally, to make sure it's not sticking to the bottom.

Ingredients:
Sauce:
1, 24 oz jar of tomato sauce, I used a garlic flavored one
2/3 cup cherry tomatoes, halved
1 large zucchini, cubed
1/2 cup mushrooms, quartered
1/3 cup red wine, I used a Cabernet Sauvignon

Meatballs:
1 package, or about .75 lbs, chicken Italian sausage
1 package, or about 1-1.5 lbs, ground beef, preferably organic
1 egg
2 garlic cloves, minced
1 tsp salt
1/2 tsp ground pepper
1/2 tbsp oregano, dried
1/2 tsp chili flakes
1/2 tsp sage, dried
1/4 tsp rosemary, dried
-
1/3 cup olive oil (for frying)

Serving:
1 package spaghetti noodles, I used brown rice pasta, follow package instructions to cook. Set aside with a bit of drizzled olive oil to prevent them sticking too much together.
Zest of 1 lemon, divided
1/2 cup parmesan, finely grated
fresh basil for topping

How To:
In a large sauté pan with about 4-5 inch depth, add all sauce ingredients. Heat over medium, to medium-low heat. Stir to incorporate, and cover with a lid. Let sauce simmer for about 20-30 minutes. Stir occasionally, and again right before adding meatballs.

For meatballs, combine all ingredients. Mix with a metal spoon until ingredients are well incorporated. Form meatballs with your hands to about 1/4 cup each. Set on a plate.

Heat the olive oil in a medium sauté pan, over medium heat. Don't allow the oil to smoke, it may take a couple minutes until the oil is hot enough. Add about half of the formed meatballs to the hot oil. Fry in two batches so that they don't touch while cooking. Be careful to not burn yourself. Let meatballs brown on one side without being disturbed, for about five minutes. Using tongs, gently flip over to the other side. Let them cook for about two minutes.

Using tongs, gently add browned meatballs into the sauce pan, evenly distributing them. Turn heat down to low. Cover with a lid, and continue to cook for another 30 minutes up to an hour. Taste sauce, adjust seasoning if needed.

To plate, use tongs to swirl the spaghetti onto the plate. Scoop sauce and meatballs over spaghetti, using care to cover the noodles. Generously dust each plate with parmesan cheese, and a pinch of lemon zest. Tear basil into smaller pieces and sprinkle over dish. Enjoy!

More Meal Planning Inspiration:
In the mood for more Italian-inspired meals?

Try my Chicken Parmigiana with Red Wine Tomato Sauce.

My Black Olive Vinaigrette is a great accompaniment to an entrée.

Try this hearty Italian soup, Ribollita.

And for dessert, try my Quick Cannoli with Cream Cheese Filling.

Oma's Nokle Soup

2015-12-23T13:33:00.002-07:00

I wanted to feature a heritage soup that originated in Yugoslavia from my Oma and her mom before her. I'm not sure if it goes back even further, but I feel lucky to get to taste something that has been served to many generations in my family.

My grandma's family were farmers. I think about them working in the fields, and cooking over the fire they built inside the oven. It's a reality so separated from my own, but I still think it should be considered and regarded as important as my own family heritage.

This soup has been served to me and my cousins ever since we can remember. As we got older and were asked what we wanted to eat, we would invariably answer Nokle Soup. It's a dish that is rustic and easy to make.

The recipe utilizes large pieces of everything, so don't cut the ingredients too small. The beauty of it is its rustic quality. The tastes are pure and very soul-satisfying.

Nokles are flour and egg dumplings that are really easy to make. The texture is smooth with a dense interior crumb. The ingredients of this soup are very simple, and you may be tempted to add to it, but the simplicity of the process and the straight-forward taste of each ingredient will really win you over. The broth is very flavorful, yet mild enough for the more delicate palate.

Although this isn't a Christmas dish my family served during the holidays or anything like that, it's one of those recipes I hold close to my heart. As I get older, Christmas is magical for different reasons. It's not so much the gifts we receive but it's about the people we love, past and present.

I hope you have a lovely holiday, and enjoy Christmas with those you love. Also, this soup could be a nice dish to serve after all of those heavy holiday meals— just saying. ;)

Oma's Nokle Soup
Time: 1 hr 15 min Serves: 4-6
Cook's Note: The yield is really easy to increase. If you would like to add a whole parted chicken, it works really great, just make sure to cover with water. Also, you can add more or less veg depending on taste. My Oma says that you can add any type of vegetable you like as well, things like celery or mushrooms.

Ingredients:
1 onion, chopped into large pieces
2 garlic cloves, peeled and smashed
1/4 tsp whole peppercorns
1/2 tsp paprika
2 chicken breasts on bone, or any chicken pieces on bone, preferably use Free-Range, organic
5 carrots, peeled and cut in half (or thirds)
2 - 3 tomatoes, halved
1 large russet potato, peeled and cut into large pieces, preferably use organic
1 tsp Himalayan sea salt, or to taste
4-5 stalks of cilantro (with leaves), optional

Nokle Ingredients:
1 cup flour
1/8 tsp salt
2 eggs
1/4 cup water, less or more depending on dough

How To:
In a large stock pot, add about 7-8 cups water, preferably filtered. Put over medium-high heat. Add onion, garlic, peppercorns, paprika, chicken, carrots, tomatoes, and potato. Bring to a boil, and drop heat down to medium-low. Cover pot, slightly askew to allow steam to escape. Let simmer for about an hour.

Skim off any built up foam, discard. Remove chicken from pot and de-bone. Cut meat into large pieces. Discard bones and fat. Add meat back into pot. At this point, you can break apart the larger pieces of potato a bit, using the back of a wooden spoon.

Add salt and cilantro. Stir to incorporate.

Prepare the nokle dough:
In a medium bowl, sift in flour (or whisk). Add salt. Add eggs to the middle of the flour and stir around with a spoon.

Add about two tablespoons of water, stir. Continue to add a small amount of water until the dough is smooth and still thick. You may need less or more water as is indicated in ingredient list. The goal is to get it smooth and manageable, not too dry; and not too wet (it should be like really soft play dough).

With a spoon, cut into dough, scooping about a tablespoon and a half. It should roughly be in the shape of a crescent. Use another spoon and gently push the dough off of the first spoon into the simmering soup.

Continue this process, gently dropping each dumpling into the soup in all visibly open spots. Don't pile the dumplings on top of each other, but it's okay if they start to touch. Don't stir the soup at this point.

Cover pot with lid and let dumplings cook for 15 minutes undisturbed.

Remove lid after 15 minutes, and the nokles should have puffed up and filled the whole circumference of the pot. At this point you can gently stir the soup with a wooden spoon.

Taste soup for seasoning, adjust if needed. You may remove the whole peppercorns before serving if you wish, or just give a heads up to those you're serving.

Enjoy!

Quick Batch Chocolate Chip Cookies

2015-11-09T14:59:00.001-07:00

These last few weekends I've felt so satisfied. I've realized personal goals of mine, and after coming to the realization myself, I shared them with Billy as well. I realized in order to feel fulfilled in my personal life, I want to be able to paint as often as possible, as well as bake two or three times a month.

I had been denying myself these things, because I wanted to make sure my house was clean, and that dinners were perfectly planned. This took up so much of my time during my days off, that when evening came around, I would be too tired to paint or bake. With Billy's help and my determination, I've finally chiseled out some time for myself to do these things.

It had been bothering me for awhile. I was beginning to think I wouldn't ever find time to do them again on a regular basis. Probably due to inspiration from a class I'm taking, and getting older, realizing life is short (turning 30 next year is really making me think I guess), has really motivated me to make sure I'm expressing the gifts I have been given. The class I'm taking is called Finding Purpose (for designers and artists), just in case you were curious.

Yesterday I painted and baked! I hadn't even been thinking about baking, but after I was done painting, I thought a chewy cookie would be pretty rad. I looked at the clock, checked on my ingredients, and made it happen. These cookies are my go-to (for the past 6 years). They are hand-mixed, and very quick to make.

The process of making these cookies is kind of philosophical. It's a form of meditation in a way. I noticed myself getting tense a lot when doing something I love, because I almost feel guilty that I'm enjoying myself. So, I have been consciously slowing down, taking deep breaths, and enjoying the moments when I'm doing something like, for instance, baking. This life change, is really that, a huge life change. Besides my personal story with facing fast-paced culture, I also want to share with you the actual process of making these cookies too. I hope you enjoy. And even if you think I'm a wee bit crazy, at least it can hopefully be a bit entertaining.

So here goes.

I like to mix my cookie dough by hand, especially when it's for a quick batch that I'm making on a whim. I tried mixing by hand about six years ago, and ever since find it hard to go back to using a mixer. The ingredients are so vibrant, and as you add each item, you can be really in-tune with what each ingredient needs. You can tell if each granule of sugar has been incorporated. You can tell when the egg begins to make the dough shimmer. You can see the baking soda almost give lift to the batter. You can make sure that you're not over mixing the flour, keeping the tough gluten strands away.

The dough will be light in color as well as texture. When you portion out your dough, it will feel sticky. Don't compress it too hard into the scooper or spoon, but let it be true to its own form. Putting too much stress on the dough, whether by over mixing, or by compressing when forming the balls, will cause the cookies to be dried out and tough. Go easy on it, and on yourself. Cookie making should feel very natural each step of the way.

I have streamlined this recipe to be a one-bowl job. Also, if you haven't tried it yet, try out my sifting trick I mentioned in my last post. Reminder— put a little amount of the dry ingredients, at a time, into a small metal sieve over your mixing bowl. Tap the side. This method will make your dry ingredients like powder, and will help them to assimilate very smoothly into the wet ingredients.

Again, remember to not rush it. Just go with the flow, and your cookies will turn out like little clouds of succinct flavor (salty-sweet) with a slightly-resistant texture (chewy!).

Enjoy! Do you have any cookie tricks you'd like to share?

Recipe: Quick Batch Chocolate Chip Cookies

Adapted from Apartment Therapy Total Time: 30 min Yield: about 12 cookies
Kitchen Tested

Cook's Note: Remember to use a light colored cookie sheet when making baked goods. If a tray is too dark, it will more likely than not, tend to burn your cookies, or cause what's baking to have a darker bottom than desired. Another tip is to let your oven heat for an adequate amount of time. After it indicates that it's at the right temp, don't bake right away. Give it another 15 minutes or so before putting anything in to bake.

Ingredients:

1/4 cup (1/2 stick) salted butter, softened

1/4 cup + 2 tbsp packed brown sugar

1/4 cup + 2 tbsp granulated sugar, I use organic pure cane
1 large egg
1 tsp vanilla extract, I use organic
1/2 tsp Himalayan pink salt
1/2 tsp baking soda
1 1/8 cups all-purpose flour, I use non-GMO flour
1 cup chocolate chips, I use Ghirardelli 70% dark

How To:

Preheat oven to 375º F. Line a light-colored cookie sheet with parchment paper.

Cut butter into approximately even chunks or slices. Add it to a large, glass, mixing bowl.

Add in brown sugar. With a metal spoon (I use a soup spoon), mix together butter and sugar until no more butter streaks are visible. Add in granulated sugar, and mix until there are no visible granules. The mixture will seem like a paste.

Add the egg into the butter-sugar mixture. Stir the egg in, starting with smaller swirls, working up to larger swirls. Continue until incorporated. With a rubber spatula, scrape sides of bowl. Mix again until the batter has a slight shimmer to it (about another minute or so).

Add vanilla and salt. Mix, scrape sides of bowl, mix again.

Sift dry ingredients over the wet ingredients. Use a sifter, or place a small amount of dry ingredients into small metal sieve placed over the bowl. Tap the side of sieve. Repeat until all dry ingredients have been added to bowl. With the metal spoon, mix the batter in large strokes. Cut into the middle of the dry-wet mix, and incorporate slowly. It will seem really shaggy at first, but in time it will come together. Cut through the mix, do a circular stroke, and repeat. Do this until the mixture doesn't have dry ingredients left at the bottom of the bowl. Scrape the bowl.

Add chocolate chips. Cut through the dough with the spoon, and mix around. Repeat 3 or 4 times. Remember to be gentle with the dough.

The dough will be a light color, as well as very tacky/sticky.

With a baker's scoop (or small icecream scooper), portion out dough on to prepared tray. Don't pack in dough, but be gentle as you portion it out. Leave about 3-4 inches between each cookie. Bake for about 8-11 minutes. I like to keep my oven light on, so that nearing the end of baking, I can keep a close eye on the cookies to pull them when they're the right amount of golden-brown. Oven temps always vary, so be vigilant!

Place the remaining batter in fridge while the first batch bakes.

When you remove the tray from the oven, let the cookies sit for one minute, and then remove them to a cooling rack. Cool for 2 hours before placing in an air-tight container, lined with parchment paper. They will keep great at room temperature for two-three days. Enjoy!

Iterations:
I have also done an oatmeal, raisin, chocolate chip version of this cookie. Add 2/3 cup rolled oats, 2/3 cup raisins, and 2/3 chocolate chips. Follow the same directions as above, and add in these ingredients together where it states to add the chocolate chips. Everything else is the same as above.

Pumpkin Carrot Muffins

2015-11-02T15:59:00.002-07:00

Fall in the Phoenix area has finally arrived. It's a beautiful time of year to be here. I know some of you are probably already in the chilly time of year, and it's funny to think that we're just entering into the 80s and sometimes 70s. We've been drinking hot tea again, and I've been enjoying baking again as well.

For the past two months I had been wanting to bake something with pumpkin. Last week, I tried a Dark Chocolate Pumpkin Bread, which was delicious, but really more like a Chocolate cake, and really sweet. This week, still craving something pumpkin, I made these perfect little bites. Pumpkin Carrot Muffins. I enjoy the healthier options of using white whole wheat, carrots, and pumpkin. Yes, they probably still could be a bit healthier, but I have to say, they really hit the spot.

The muffins are very moist and packed with flavor. The blend of spices is dynamic and deep, bringing a hint of smokiness to the otherwise bright flavor. You could always add nuts if you'd like, or sprinkle the top of the muffins with Flax seeds for added nutrition. Regular flour would work just fine too if that's what you have on hand. I use white whole wheat, since it still has the nutrition of whole wheat, but it bakes a little lighter.

These are lovely for breakfast, or for an afternoon snack with your favorite tea.

Enjoy! What Pumpkin things have you enjoyed this Fall?

Food for Thought:
I recommend trying this trick. Sift your dry ingredients using a metal sieve over your mixing bowl. I've really noticed a superior texture and proper mix of ingredients doing it this way. Just add a little of the dry ingredient at a time to the sieve, and lightly tap the edge while holding it over your bowl. The result is powdery and light. I started doing this when I realized just whisking wasn't enough (biting into a slice of freshly made Banana Bread and getting a salty bite of baking soda is not what I call a pleasant experience).

Recipe: Pumpkin Carrot Muffins
Time: 1 hr Yield: 14-16 Medium-Size Muffins

Ingredients:
1 cup white whole wheat flour, sifted (I use Non-GMO flour)
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground cardamom
1/8 tsp ground nutmeg
1/2 tsp Himalayan salt

2-3 small-medium carrots, grated (about 1 1/2 cups)
3/4 cup pumpkin puree (not pumpkin pie mix)
2/3 cup sugar, plus a little for sprinking (I use organic Non-GMO pure cane)
3 tbsp coconut oil
1/2 tsp vanilla extract
2 large eggs, room temperature
1/2 cup raisins (optional)

How To:

Preheat oven to 375ºF, with rack adjusted to the middle. Line a muffin pan with liners, or lightly butter.

In a medium bowl, sift together flour, baking soda, cinnamon, nutmeg, and salt. (I like to use a small metal sieve to sift pre-measured dry ingredients into a bowl.) Whisk ingredients, and set bowl aside.

In a large mixing bowl, add grated carrots, pumpkin puree, sugar, oil, and vanilla. Mix well with a spoon or spatula. Scraping the sides of the bowl. Add in one egg at a time, and incorporate well after each addition. Add in raisins (if using).

In two batches, add the flour mix to the wet mix. Gently fold batter and mix until just blended and flour is no longer visible (do not overmix).

Using a small baker's scoop (or icecream scoop), portion out batter into prepared pan. I fill each with about 1/4 cup batter. (I do it this way because I like smaller portions for my snacks. If you want a full size muffin, fill the cups about 3/4 full.) You may end up having extra batter for round two.

Sprinkle each muffin lightly with a little sugar. Bake for 16 - 20 minutes (oven temps always vary, so keep vigilant). The edges will be golden brown and they will have slightly puffed. Check with a toothpick for doneness. Let muffins rest in pan for five minutes before removing.

Eat warm with a sliver of butter and a cup of tea. Hope you enjoy!

More Meal Planning Inspiration:
Want to try out another muffin recipe?

Try my Blueberry Muffins with Flaxseeds and Walnuts - great snack or breakfast on the go.

Fried Chicken Tenders with Mash and Green Beans

2015-09-06T16:48:00.000-07:00

This meal is an adaptation from an old family favorite. My Oma makes a lovely Fried Chicken meal, and it's something that's so comforting and satisfying. She always does the chicken first on the stove top, and then finishes it in the oven. She likes to serve it with mashed potatoes and green beans.

This adaptation of the chicken, introduces a little more crunch with a subtle spicy touch. The mash is done in the way my mom always did them, inspired by her mom (Oma). So all-in-all it's a meal with combined tastes and methods from three generations.

The chicken has a really great crunch from corn grits (you may also use cornmeal for a lighter texture). It also has a nice kick from the paprika, and the meat is very tender, but crispy on the edges. Delightful. I also use a combination of coconut oil and canola, because I like the slight sweetness added by the coconut oil, and using both makes it a little more cost effective. I use organic, cold-pressed oil to avoid GMOs and although yes, we're frying food, I still like to be conscious of this.

The mash benefits from a short time of drying. The drier your boiled potatoes are before you add the liquid, the better potential you'll have for fluffiness. If you have experienced gummy mash before, and wondered how that happened, it was most likely caused by too much water. The water will work with the potato starches in a way lending to gumminess. Maybe edible, but not the best mash. For a better result, after you finish boiling the potatoes, let them sit in a sieve or colander for a few minutes. Heating up the liquid mixture ensures hot mash to serve. More on this in the recipe.

The rosemary gravy is light and full of flavor. Trust me on the vegetable broth, it offers a great depth of flavor. One of my chef friends from Sur la Table once told me that chicken broth by itself won't offer that great of flavor, but if you combine it with vegetable broth it suddenly expresses huge amounts of flavor. She was right. Ever since, I have revisited vegetable broth (rejecting my previous belief that it was inferior broth) and now use it almost solely for when broth is needed. I had no idea what I was missing.

Anyways, I hope you're enjoying the long weekend, and I hope you enjoy the recipes. -R

Fried Chicken Tenders with Mash and Green Beans
Time : 1 hr Serves: 3 Gluten-Free

Ingredients:

Simple Chicken Fingers
2 Chicken Breasts, skinless boneless, preferably organic
1/3 cup corn grits (or cornmeal for a lighter crunch), organic
2 tsp himalayan sea salt
1 tsp freshly ground pepper
1/2 tsp paprika
1/4 cup coconut oil, preferably cold-pressed, organic

1/4 cup canola oil, preferably cold-pressed, organic

Mash
4-5 medium-large Russet potatoes, eyes removed but skin on, cubed, and boiled till fork tender
2 tbsp salted butter, cubed
1/4-1/3 whole milk, preferably organic
1/2 tsp salt, or more to taste
1/4 tsp ground pepper, or more to taste

Rosemary Hinted Gravy

1/3 cup vegetable broth

2 tsp cornstarch (or flour if not GF)

1/4 tsp himalayan sea salt, or to taste

1/8 tsp freshly ground pepper, or to taste

Green Beans

Roughly about 3 cups of green beans, trimmed
1 tbsp butter, unsalted, preferably organic

1/4 tsp himalayan sea salt

How To:

Chicken Tenders:
Butterfly chicken (do this by laterally cutting the chicken, starting at the thickest part, into two equal top and bottom sections). Slice chicken into long tenders from top to bottom.

Combine cornmeal, salt, pepper, and paprika. Heat oil in a large cast iron skillet. Once hot, dredge chicken in the cornmeal mixture on both sides and slide gently into the hot oil. Cover skillet to prevent oil from splashing on you. Be aware that while cooking, the oil will probably foam up.

Use tongs to flip chicken once (use the lid as a shield if need be, keeping one side nestled on to the pan). Cook the first side for roughly 3-5 minutes, and the second side for roughly 2-3 minutes. If the cornmeal begins to turn brown before time is up, remove from oil. Some pieces will be darker and some lighter.

Preheat oven to 200ºF. Assemble a baking sheet (with foil if you want an easier cleanup), then a cooling rack on top of that. This allows excess oil to drip off of the chicken rather than soak into your food. This equals less greasy and more crispy finish for your food. Add finished chicken tenders to the cooling rack. Place rack and sheet into the oven.This will help to keep your food warm while you finish cooking.

Mash:
Drain cooked potatoes, let sit in sieve or colander for 4-5 minutes. In saucepan over medium heat, bring milk and butter to a simmer. At the first hint of it beginning to foam, turn off heat.

Pour a few tablespoons of the liquid mixture into a stand mixer, or high rimmed bowl. Add potatoes. Turn speed to low. Once potatoes start to incorporate, add the rest of the liquid (retain the saucepan for the gravy, no cleaning in between). Let it mix in a couple of revolutions, then turn to high for 30 seconds. Turn off, scrape bowl, add salt and pepper. Continue mixing until it reaches desired consistency.

Rosemary Hinted Gravy:

For gravy, in the same saucepan used for the milk and butter, add vegetable broth. Turn to medium heat. Whisk well and bring up any bits from the previous mixture. Bring liquid to a boil.

In a small cup, add cornstarch. Pour a little bit of the hot vegetable broth into the cornstarch. Whisk until smooth, pour back into main saucepan. Add salt and pepper. Whisk to incorporate, turn heat to medium low. Add sprigs of rosemary and let it simmer for a few minutes. Turn off heat.

Green Beans:

Fill a large pot with water to about a couple inches. Add green beans and turn heat to high. Let green beans boil for about 4 minutes or until green beans are darker bright green. Turn off heat. Drain, add back to pot. Add butter and salt. Let rest until ready to serve.

Green Curry with Chicken, Bell Pepper, and Potato

2015-08-25T10:32:00.000-07:00

School is now in session. I have one more year with a hanging-on semester. I like to think of it like that so that it doesn't seem too far out. But who am I kidding? It really does seem like a far distance away. I am eager to just jump into work full time since I am in love with my new job. School seems so pale in comparison. I've also been really lucky lately with the people around me. They're my role models of sorts, and asking for their advice, or getting a book recommendation from them, seems so much more beneficial than a classroom setting.

I just got back from a camping trip with my highly adored company, and getting back into the swing of things has been sort of tough. To make dinners easy I've been making things that appeal to my gut, to time spent, and ease of thought-process. So curry it is.

Green curry is one of those things for me that really represents purity and restoration. Have a go at it. It's really easy and really satisfying. For curry paste, I highly recommend using Mae Ploy, if you can get your hands on it (if you're in the Phoenix area ask me for recommendations). Another thing that makes this dish wonderful is the simple essence of Kaffir Lime Leaves. We had not cooked with them much before, but got lucky in the fresh produce section at the Asian Market. I hope you'll have the same luck, because it is the magical touch that will put your curry over the edge. I hope you enjoy.

Green Curry with Chicken, Bell Pepper, and Potato
Cook's Note: For a Vegetarian option, replace chicken with tofu. Either add tofu at the end to steam with lid on, or bake tofu until firm and then add to mixture. For vegetarian, also omit the Fish Sauce. I like to have a second can of coconut milk on hand, just in case I feel like I want to adjust it near the end of cooking. If you would like to as well, add about a few tablespoons at a time to taste. Yield: 4 large servings Total Cook Time: 45 min - 1 hr

Ingredients:
2 tbsp coconut oil
1, 14 oz can coconut milk, divided
1 1/2 tbsp green curry paste (The brand we use is Mae Ploy, found at the Asian Market)
4 small red potatoes, cubed
2 chicken breasts, sliced lengthwise, from top to bottom, then halved
2-3 kaffir lime leaves, sliced (Purchased fresh at our local Asian market, or can be bought dried from Specialty stores like Whole Foods. If you can't find it, add the zest from 1 lime)
1 small onion, cubed
1/2 tsp fish sauce, or to taste (you may substitute with soy sauce)
1/4 tsp sugar, or to taste (I use organic, unbleached sugar. You may also use Palm Sugar)
1 green bell pepper, julienned
—
2 sprigs of fresh basil and mint, for garnish
Steamed Jasmine Rice, for serving

How To:
Heat a wok over medium-high heat. Add coconut oil. Quickly add about 1/4 cup coconut milk, and curry paste. Once mixture becomes fragrant, and starts to sizzle, add cubed potatoes. Don't immediately toss potatoes, but let them fry in the oil (avoiding burning). After a minute or two, toss potatoes, and add chicken. Let mixture sizzle for a few minutes.

Toss mixture and make sure nothing is sticking to the bottom of the wok. Pour in the rest of the coconut milk. Add about 1/2 cup of water (depending on your taste, you may add more or less). Add kaffir lime leaves. Once coconut milk starts to boil, turn heat down to medium. Put lid on wok to allow the potatoes to steam for 7-10 minutes. During this time, add the cubed onions.

Add green bell peppers. Add fish sauce, and sprinkle sugar evenly over the surface of the curry. Stir well and replace the lid. Cook with lid on for another 5-7 minutes.

Remove lid, and turn heat down to medium-low. Let mixture continue to simmer without stirring it for another 6 or so minutes. This is to help thicken it. If you desire a thicker consistency, allow it to continue to simmer. Check for the tenderness of the potatoes and overall taste of the curry. Adjust to your preference if need be.

Serve with rice and sprigs of basil and mint.

Daily Smoothie

2015-07-14T10:34:00.003-07:00

Pretty much every day I have a smoothie. The days I don't get to make myself one, I feel tired and sluggish, or my body seems to want more of the not-so-good stuff.

I started researching longevity just for the heck of it, and came across a very cool people group that live into their 100s and beyond. This group is the Okinawans, on an island of Japan. Since learning about their lifestyle, I was totally inspired! I have incorporated a lot of their philosophy into my life, although all of it isn't practical for me unfortunately. I can however, participate in like exercise, and like food practices to the extent of what's available to me in Arizona.

The major ingredient that I learned about was Sea Kelp, or Kombu. It is extremely nutrient dense and has a ton of calcium! The Okinawans like to say, eat something from the ocean everyday. This is my little way of following that advice, and it's so easy to blend it up in a smoothie. It doesn't add any off flavor, I promise.

I have included a Why? section to this post, just so you can see my reasoning in adding certain ingredients. I hope it helps. Always do research for yourself though, I'd be remiss if I told you to just take my word for it. Do your homework because your health is important!

Why?
Kefir because it contains more probiotics, has a good amount of protein, and has more vitamins and minerals than typical yogurt. It also aids in digestion. I choose plain Kefir because I find the flavored ones are too sweet for me.

Coconut Milk because it's awesome for brain health, heart health, and puts moisture into skin and hair.

Kelp or Kombu because it has 10 times more calcium than milk. It's also a great source of vitamins and minerals that our typical American diet doesn't get too often. It is said that it also helps fight cancer and other diseases.

Chia Seeds because they are nutrient dense, have high antioxidant properties, and are a good source of fiber and protein. Chia Seeds also help your body stay hydrated.

Flax Seeds because they are nutrient dense, help with depression, are great for women's and men's health regarding gender specific diseases and issues.

Please research this all for yourself and check with your doctor before adding these ingredients into your life. I have found these ingredients to be a healthful addition into my lifestyle, but I also understand that each person is unique in what their body specifically needs and/or shouldn't have.

Daily Smoothie
Serves 2, or somedays I could drink it all myself.

Ingredients:
1/3 cup plain kefir
1/8 cup orange juice
1/8 cup coconut milk, optional
1 banana, organic
4-5 chunks pinneapple, frozen
3-4 blueberries (or one strawberry), frozen
2-4 icecubes, optional
1/2 sheet dried kelp or kombu
few baby leafy greens, or 1/4 kale leaf
1 tbsp chia seeds
1 tsp flax seed

How To:
If you have a high-power blender such as a Vitamix, add all ingredients into blender and blend on high setting for 30 seconds or so.

If you have a blender that's not so high-power, add in liquid and softer ingredients, blend. As it's blending carefully drop the harder (or frozen) items into the blender as it blends. This will help it incorporate better.

Perfectly Balanced Chicken Red Curry

2015-05-26T21:59:00.000-07:00

Let me preface this post by saying how much I've missed blogging, how much I've missed taking photos of food, and definitely missed getting to really study my recipes after creating them. It's been such a good process for me to becoming a better cook.

All that to say, the reason I haven't been around much is that I just got a wonderful new job and no time for blogging! We've been eating delicious still, and enjoying some lovely local restaurants too. Billy has taken over a lot of the cooking, and he is amazing! It's been a lot of fun to see his take on food and cooking, and have the privilege of coming home to an already made meal.

This meal is one of those. An amazing meal that Billy cooked up with a lot of research that he put into it, even before starting. It couldn't go unnoticed. It was definitely begging for a blog post. —Rachel

There was something missing from the red curries I have tried to make in the past. There seemed to be too much salt and sour. When I compensated with sweet, then it became overdone, I could not find the right balance. There was something missing from the depth of flavor. The use of kaffir lime leaves, as opposed to the rural white-guy-stand-in, lime zest, was an immense step in the direction to a more authentic Thai curry. In addition, I remembered the Massaman curry at a local place in our hometown contained Star Anise. Though I couldn't place the taste, as soon as I remembered that ingredient, I knew that was the missing flavor from a well-rounded red curry. Though it may not traditionally belong in a red curry, the addition of star anise, complements the other major flavor components. —Billy

Perfectly Balanced Chicken Red Curry
(Printable Recipe)
Cook's Note: The onion and garlic were sliced as thin as possible to create more surface area. This allows them to melt into the sauce. Easily converted to a vegetarian palate— Use tofu and replace fish sauce with soy sauce to taste.
Yield: 4 large servings. Total Cook Time: 1 hr.

Ingredients:
1, 14 oz can coconut milk, divided
3 tbsp red curry paste, divided (This was pretty spicy, so if you're sensitive to spice, use half of the amount. The brand we use is Mae Ploy, found at the Asian Market)
2 chicken breast, thinly sliced against the grain
2 cups chicken broth
1 tsp brown sugar (Or more to taste)
1 tsp soy sauce (Or to taste. We use Gluten-Free, low-sodium Tamari)
1/2 tsp fish sauce (Or to taste)
1 small onion, thinly sliced
3 garlic cloves, thinly sliced
8 kaffir lime leaves, chiffonade, divided (Purchased fresh at our local Asian market)
1 red bell pepper, julienned
2 carrots, sliced on the bias
2 small russet potatoes, cubed
3 star anise
—
2 sprigs of fresh basil, for garnish
Long grained or Jasmine Rice, for serving

How To:
First off, you are going to want the fat of the coconut milk, as it tends to separate, so do not shake the can. Heat a wok over medium-high heat, then pour in the creamy top part of the coconut milk (about 1/6-1/4 of the can). Once it's at a gentle simmer, add 2 tablespoons curry paste. Sauté your curry paste, do not fry it. Stir continuously until coconut milk and curry paste have incorporated and reduced into a thick brownish sauce.

Add chicken, turning occasionally until the surface is cooked, about 6 minutes.

Add the remainder of the coconut milk, remainder of the curry paste, chicken broth, brown sugar, soy sauce and fish sauce. Add in onions, garlic, and four kaffir lime leaves. Let simmer 1-2 minutes. Add in the rest of the vegetables, and star anise. Let simmer 10-20 minutes. The longer you allow it to simmer the better the curry will come together.

Serve over long grained, or Jasmine rice. Garnish with the rest of the kaffir lime leaves and basil.

Enjoy.

Matcha Green Tea Drizzle Cake

2015-02-12T21:55:00.000-07:00

Although I adore hearts and chocolate, this year for Valentine's I'm going for a non-traditional dessert. I wanted something light in texture, with more of a technical process so that I could have fun while baking. Since I typically don't peruse the dessert section in my cookbooks, it was a great excuse to research. I came across this recipe in Wagamama, and I couldn't help but want it. Green tea, especially matcha, has a special place in my heart. I don't know why I love it so much, but it makes me happy. So I gave it a go. Unlike my last post about cutting down the sugar content from my baked goods, this one has a standard amount of sugar, but it's Valentine's right? So why not splurge a little.

This cake has a light, spongy texture, with a delicate bite. My cake came out marbled, mostly white-ish yellow with green streaks, but I really liked that effect. The drizzle is pretty sweet, but it's accented by the earthy, robust matcha green tea flavor. After pouring the drizzle on is when the cake really gets its dark green color. I really love to eat this cake with a cup of coffee or well-steeped tea, and especially while sitting next to my lovely Billy.

Happy Valentine's Day. I hope you get to make something fantastic that is perfectly you, whether something with hearts or something of the deliciously green persuasion.

Matcha Green Tea Drizzle Cake
(Printable Recipe)
Serves: 8 Time: 1 hr Adapted from Wagamama. For a different take on this cake, try out my Cardamom Orange Cake.

Ingredients:
3/4 cup all-purpose flour
2 tbsp matcha green tea powder
1/2 tsp baking powder
1/2 cup sugar, preferably organic
4 eggs
1/3 cup butter, melted

Drizzle:
1 tbsp matcha green tea powder
2/3 cup water
2/3 cup sugar, preferably organic (or honey would be a lovely substitute, use about 1/4 cup instead)
créme fraîche (or sour cream), for serving

How To:
Preheat oven to 350ºF. Prepare an 8 or 9 inch spring-form pan. Cut a parchment circle to fit the bottom. Butter the bottom for the paper to stick on it, and butter the sides well.

In a medium bowl, whisk together the flour, matcha, and baking powder. Set aside.

Set up a double-boiler, or place a sauce pan with two inches of water in it, on the stove top. Bring to a boil, then drop to a light simmer. Place a heat-proof bowl over prepared pan. The bowl should be large enough that steam from below can't come into the mixture above in the bowl. Add sugar and eggs into the bowl. Whip the mixture (an electric mixer works best) until it becomes light and frothy, about 3-5 minutes.

Gently fold in the flour mixture into the whipped eggs. Pour the melted butter into the side of the pan. Gently fold until just combined. Use caution not to over mix. Gently pour into prepared pan. Bake in oven for 30 minutes or until wood pick comes out clean.

While the cake is baking, prepare the drizzle. In a small saucepan add matcha powder and a small amount of water. Whisk until combined, and repeat process until matcha is fully blended into the full amount of water. Turn heat to medium. Add sugar. Once mixture begins to bubble, turn heat down and let simmer for ten minutes or until slightly thickened.

When cake is finished baking, let set in pan for 15—30 minutes before inverting. Run a knife or offset spatula around circumference of cake. Invert cake on to a serving plate (and remove the parchment). You may also choose to let the cake rest until it is fully cool before inverting. Using a tooth pick or skewer, poke many holes around the whole cake. Pour drizzle over the top of the cake, reserving about a tablespoon of the drizzle.

In a small bowl, mix a few tablespoons of créme fraîche (or sour cream) with a teaspoon or so of the drizzle. Dollop on to serving slices and sprinkle with a little matcha powder.

Blueberry Power Muffins

2015-01-17T12:46:00.001-07:00

During the winter I love to bake, but don't really like all of the over-sugary desserts. Lately I've been trying to sub in healthier ingredients to give my baked goods an extra touch of goodness. With these Blueberry Power Muffins, I started with a fabulous recipe from Damn Delicious (a really great food blog if you haven't checked her out yet), then added a few of my favorite things. The extra goodies include flaxseed, walnuts, and I used white whole wheat instead of regular all purpose flour.

Some of these ingredients have benefits to be aware of. My favorite is flaxseed. The benefits are huge ranging from being a phytoestrogen which means it has high levels of antioxidants (to help fight against disease and cancer); it has a good dose of Omega-3 fatty acids (research suggesting leading to a healthy heart as well as acting as an anti-inflammatory), fiber (good for digestion and ridding the body of toxins), and other vitamins and minerals that are necessary for good health but aren't readily available in our typical Western diet.*

These muffins are a great little treat, as well as an easy breakfast for on the go. Next time I make these I will sub in coconut sugar I think. I've been using it as a sugar substitute lately and apparently it has benefits such as amino acids and minerals. Just food for thought. Happy New Year.

*Sources: http://www.nutrition-and-you.com/flax-seed.html

Blueberry Power Muffins
(Printable Recipe)
Adapted from Damn Delicious.
Yield: 20-24 muffins. Total Time: 30 min.
Kitchen Tested

Ingredients:

1 cup white whole wheat flour, I use King Arthur Flour
1 cup rolled oats, plus more for topping
1/2 cup brown sugar, packed (or coconut sugar)
1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 cup plain yogurt, plain kefir works great too
1 large egg
1/2 tsp vanilla extract
1 cup blueberries, I use frozen
1 cup walnuts, halved or chopped
2 tbsp flaxseeds
Zest of 1 lemon
-
2 tbsp coarse sugar, for topping

How To:
Preheat oven to 400º F. Prepare two, standard sized, muffin pans with liners.

In a large bowl combine flour, oats, brown sugar, cinnamon, baking powder, baking soda, and salt.

In another medium bowl combine melted butter, yogurt, egg, and vanilla. Pour over the dry mixture and gently mix until blended, taking care not to overmix. Add blueberries, walnuts, flaxseeds, and lemon zest. Gently fold in.

Scoop batter evenly into muffin pans, I like to use an icecream scooper. Sprinkle the muffins with oats and a little sugar each. Place in oven and bake for 15 minutes (depending on oven disparities, check for doneness and cook for another 5 minutes if need be). Remove from oven and let cool in pan for five minutes before removing to a cooling rack.

More Meal Planning Inspiration:
Want to try out another muffin recipe?

Try my Pumpkin Carrot Muffins - a great snack or breakfast on the go.

My Cooking Story

2015-01-04T15:49:00.000-07:00

Hi! Welcome to my blog, Braumeister's Wife. My name is Rachel and I love food and cooking. My approach to food is rooted in a desire to be healthy, with a creative streak!

My blog was so named because when I had just started taking pictures of food, my husband was starting to brew a lot of beer. It was such a fun time for us, making beer and good food, that he jokingly said, "Why don't you call your blog 'The Braumeister's Wife?'" Braumeister meaning "Brew master." I loved it because the process of making beer is so scientific and precise, accompanied by the best smells, and of course the product you have after a long endurance of waiting. I also loved connecting myself to my husband, because he's most definitely involved in this food blog thing. He assists with creating recipes, taking photos, and eating the food too. He's the best.

I started cooking back in 2007. I didn't have much experience (besides breakfast food and grilled cheese). When the desire came to learn how to cook and cook well, it overtook me. I became obsessed with learning as much as I could. I took it up in college when I was eating highly processed food and not feeling that great because of it. My beginnings were rocky, but we all have to start somewhere. I followed recipes to a tee at first and didn't want to veer from the original author's intent. I thought of it as my cooking school, to learn what people expected from their recipes and what certain flavor combinations were most popular recipe to recipe. People kept giving me flak for not being able to veer from a recipe with my own twist. But, I finally got to the point of being able to get more creative, and I was really grateful for those couple years of precise diligence.

Besides my personal "cooking school," I also pursued a professional education in the Culinary Arts. I had been accepted to two culinary schools, Culinary Institute of America at Greystone, as well as Arizona Culinary Institute. Both times I withdrew, changing my mind to pursue a traditional degree.

Aside from cooking, I do art. I design things. I am a geology nerd. I like learning about photography (way more to learn, but always happy to). I love my family and friends. I like studying Japanese culture. I would love to live there one day if I could. I live by grace through faith in Christ Jesus. I'm a person who loves other people, who seeks joy, and wants to see beauty in the things around me.

I hope through following me you'll be inspired too! Let's start cooking, and with joy, let's see what we can learn together. Let's make good food for our healthy tummies as well as for the joy of others around us. Happy cooking!

Pumpkin Custard Pie with Ginger Snap Crust

2014-11-22T12:00:00.001-07:00

With Thanksgiving around the corner and pumpkin season coming to a close I was itching to make something seasonally appropriate. I am a traditionalist in terms of respecting time-appropriate ideas and expectations, but my taste buds and creative nature draw me in the other direction of being a non-conformist. I will still make that pumpkin pie, and I still will have a Thanksgiving meal with Turkey.. but I can't just pull out the old Betty Crocker cookbook and follow a traditional recipe verbatim, every year... how boring for a creative like me. Ah.

So anyways, I think this pumpkin pie satisfies the need for a dessert that is pumpkin filled, but it is also different enough to satisfy my need to try new things. This particular baking experience was kind of scary. I definitely gambled on cooking times, not knowing if a deep dish pie would actually set, and also not knowing if the crust would burn being in the oven for so long. Alas, it turned out delightful: super moist, custardy goodness, with a spicy not too sweet crust.

What else am I bringing to the table on Thanksgiving? My self-assigned items: this lovely Pumpkin Custard Pie, delicate baking soda biscuits, roasted parmesan and herb red potatoes, mashed potatoes for the traditionalists, homemade gravy, and (I'm cheating here) store-bought stuffing. What about you? Any delicious recipes you'd like to share with me? Comment below! To the rest of you, au revoir! May you have a blessed, thankful Thanksgiving.

Pumpkin Custard Pie with Ginger Snap Crust

(Printable Recipe)
Yield: 2, 6-inch cakes. Time: 2 hrs, plus 2 hrs cooling time.

Gluten-Free: Sub out the ginger snaps for gluten-free ginger snaps, double check your pumpkin puree and evaporated milk ingredients.
Cook's Note: While you're baking your pie, check on it after the 45 minute mark, and continue to do so every 15 minutes until the middle is just a wee-bit wiggly. Remember oven temperatures vary oven to oven.

Ingredients:
Crust:
10 ounces ginger snaps (or sub in gluten-free version)
1 3/4 tbsp brown sugar
1 tsp ground ginger
1/3 cup unsalted butter, melted

Custard:
3/4 cup granulated sugar
1 1/2 tsp pumpkin pie spice
2 large eggs
1, 15 oz can pumpkin puree
1, 12 oz can evaporated milk

How To:
Preheat oven to 400ºF. Prep two 6-inch wide, 4-inch high, spring form pans (or one larger spring-form pan) by rubbing with butter and lining with a circular cut-out of parchment paper. Set aside. (Note: if your pans are known for leaking, wrap the bottom of them with a good amount of foil, making sure they are still level.)

Make the crust: In a food processor, add the ginger snaps, brown sugar, and ground ginger. Pulse until mixture is crumbly and cookies are broken down. Add melted butter and pulse to incorporate. Mixture should be like wet sand.

Evenly divide mixture between the two pans and gently press to an even thickness using fingers. I also worked the crust up the sides of the pan about halfway. You can do the side crust more or less, keeping in mind the thickness of the bottom crust. Place in oven for five minutes. Remove to cool.

Make the custard: In a small bowl, whisk together the sugar and pumpkin pie spice. Add eggs and whisk until blended. Add the pumpkin puree and stir to incorporate. Once mixed well, slowly add the evaporated milk until blended well. Pour the mixture into the two prepped pans. Set pans on top of a baking sheet in case of spills or leakage.

Place the baking sheet with the pies in the oven and bake for 20 minutes at 400ºF. After 20 minutes, turn oven down to 350ºF and continue to bake for another 30-40 minutes. Check to see if middle is still very wet and wiggly, if so bake for another 15 minutes. The desired look of the custard will be dark, refer to photos above. OR if the middle is not overly wiggly (but it will be a little bit), turn off oven and let pies rest inside cooling oven for one hour. After an hour the custard will have set. Remove from oven and let sit at room temperature for another hour.

Refrigerate until ready to serve, covering well. Keeps well for 2 - 3 days. The pies also freeze well, first cover in plastic wrap then cover in foil over that. To serve, remove wrap and set out at room temperature for 2 hours prior to serving.

Coconut Ginger Stirfry with Tofu

2014-11-09T23:00:00.000-07:00

I had a goal last year to learn how to cook Asian food and to cook it well. I have been cooking Asian food for awhile but never felt my food was as good as the local Thai, Japanese, or Chinese fare. So I was bummed. Once I set the goal of learning this amazing and delightful cuisine, I found a couple unique resources that changed my style of Asian cooking completely. It was just perfect timing. The first resource is Rasa Malaysia written by the lovely Bee: a blog full of mouth-watering recipes that have methods I hadn't seen before in other Asian cookbooks or recipes. Because of her, I was able to confidently serve Kung Pao, with no hint of shame, but instead beaming with satisfaction. Because dang it, I finally nailed it (thanks to Bee of course!).

My next surprising find came when I was looking through the cookbook section at Peregrine, a local bookstore, for Japanese street food. The cookbook Wagamama was a beautiful book with full color images and hey, it was on sale, so I gave it a shot. I completely immersed myself in this cookbook and read it front to back as if it were a novel. The authors include these fabulous sauces as well as ramen bowls and stirfrys made at home. I had never even thought to try ramen, and since timidly consuming my first real ramen meal, I can't get through two weeks without it.

My Coconut Ginger Stirfry with Tofu is an adaptation from Wagamama's cookbook, but of course I added some other things I've learned from Rasa Malaysia too. I hope you enjoy, oh and I definitely recommend the resources I've mentioned if you also want to perfect Asian cooking at home. Good luck and good eats!

Coconut Ginger Stirfry with Tofu
(Printable Recipe)
Time: 1 hr 15 min. Serves: 2-3
Vegetarian. Kitchen Tested.
Recipe Adapted from Wagamama.

Ingredients:
6 oz udon or ramen noodles, prepared as package describes, drained (not rinsed) and set aside
1 package extra firm tofu, preferably GMO free, organic
2 tsp sesame oil (optional)
1 1/2 tbsp coconut oil, or another high-heat oil
1 large garlic clove, minced
2 dried red chiles, deseeded and split in half
1 tbsp Chili Garlic Sauce (We use Huy Fong Food's, the makers of Sriracha)
1 onion, julienned
2 carrots, sliced on the bias or matchsticks
1 red bell pepper, sliced or matchsticks
1/2 bunch kale, rinsed well, de-ribbed and chopped
2 tbsp soy sauce, preferably organic (wheat free if need be)
Coconut Ginger Sauce, use full amount of recipe below
1 1/2 tsp cornstarch

Coconut Ginger Sauce:
1 tbsp coconut oil
2 garlic cloves, minced
1 inch piece ginger, peeled and grated
1 cup boiling water
1/3 cup coconut milk
1 tsp kosher salt
2 tsp honey
2 tsp lime juice

How To:
Preheat oven to 375ºF. Drain package of tofu, but keep block inside packaging. Using a knife, slice through block of tofu to create smaller sections, gently flip tofu out on side and slice through again laterally making the sections smaller again. Place small pieces on a plate lined with a paper towel and cover the top of tofu with another paper towel. Place another plate on top to increase pressure to allow excess moisture to be drawn out. Let rest for at least 10 minutes up to 30 minutes.

Arrange prepped tofu pieces in a glass pyrex and drizzle with sesame oil. Place in oven and bake for 45 minutes, flipping once through cooking. (Note: during this time prep your Coconut Ginger Sauce) Remove from oven and set aside.

Over medium high heat, heat a wok (or a large cast iron skillet works too). Once hot, add oil. Let oil heat until smoking (white smoke=good and black smoke=bad). Add tofu to pan well spaced apart. (This step is optional, we just like our tofu a little crispier, but of course you can add it in at the end with the sauce.) Let tofu fry on one side, flip and fry on the other side for another minute or so. Remove gently from wok and set aside.

Add garlic, stir quickly. Add red chiles, stir quickly. Add the Chili Garlic Sauce, stir again. Add in onion and carrots. Stir fry for 3 - 5 minutes or until the veg starts to change color. Add bell pepper, and kale. Stir fry for another 4 minutes or until the veg begins to soften. Add tofu back into the pan.

Add soy sauce, coconut ginger sauce, and sprinkle the mixture lightly with cornstarch. Wait about 30 seconds before stirring so that the cornstarch begins to dissolve. Now stir and flip the mixture so everything is coated with the sauce. Turn off heat.

Serve:
I served this mixture over the cooked noodles, but you could also add the noodles to the wok to coat them in the sauce. Enjoy!

Coconut Ginger Sauce:
Heat oil in a small pan over medium heat. Add garlic and ginger, stir fry for one minute or until fragrant. Add boiling water, and coconut milk. Bring to a boil, careful not to let it boil over, then drop heat to low, allowing to simmer for 15 minutes or until reduced. Add salt, honey, and lime juice. Simmer for another couple minutes, taste for adjustments. Turn off heat and set aside.

Bean and Potato Burritos with Gluten-Free Flour Tortillas

2014-10-24T23:36:00.000-07:00

This meal is a satisfying and nurturing meal for me. Something about this simple combo of brown beans, still slightly-floured and thick tortilla, cheese, and tender potatoes, makes me feel complete inside, or at least well-fed. I've been eating bean and cheese burritos since I was a baby due to my parent's adoration of Mexican food. Although toppings are lovely, I can't help but love this simple, basic food combo sans any toppings at all. Billy loves his loaded with toppings, and usually his flavor palette appeals to me too after seeing how good his looks; but this one meal, I'm not even tempted by his better looking plate. Mine is perfect just how it is.

First off, I'm so excited about the major player in this dish. Beans. I got these lovely brown tepary beans in my weekly Chow Locally box. I am fascinated with them because they are a food that the local Arizona Indians have been using for centuries. Heritage food always really impresses me, especially from people groups who have been around for so long. Eating those foods gives me this cool connection with people from the past and I just really find that inspiring.

The other accompaniments to this meal are homemade flour tortillas; and mine and Billy's recipe for fantastic, easy potatoes. To be honest you could just buy Udi's gluten-free flour tortillas, but to save money I made these, so it's your call. Making them wasn't as time consuming as I thought, and they live up to the original author's promise-- they bend and don't crack! The potatoes are a good recipe for breakfast and for whenever you need something to eat quickly. My secrets are to add my onions close to the end of cooking so they don't burn, and to add a dab of butter in at the end as well.

I have split up the different recipes below, and when you are finished creating each dish, don't forget the shredded cheese. Happy Eats!!

Recipe: Crock-Pot It! Beans
(Printable Recipe)

Time: 6 hrs. Serves: 6+ Gluten-Free Original Recipe by Rachel Rose. These are fabulous. The Soam Bavi Beans are so flavorful and lovely. If you don't use the full amount for the first meal, freeze the rest in small portions for easy re-heat.

Ingredients:
2 slices of bacon, not cooked
1 lb Brown Beans or Pinto, soaked overnight (I used Soam Bavi Brown Tepary Beans, an American Indian Heritage Food)
8 cups chicken or vegetable broth (I used a homemade broth with a ton of flavor and spices)
2 bay leaves
1/2 tsp ground pepper
2 tsp himalayan salt

How To:
In crock pot, add all ingredients except for the salt. Make sure liquid covers the beans, if not add water or more broth to cover. Cook on low for 6 hours.

Add salt. Remove bay leaves and bacon if desired. Strain and serve. Keep any remaining beans in portioned out containers in the fridge / freezer. Fridge keeps for 4-5 days, freezer keeps for up to 4 months.

Recipe: Flavorful Sautéed Potatoes
(Printable Recipe)

Time: 20-30 min Serves: 3-4. Gluten-Free | Vegetarian. Original recipe by Rachel Rose. These are our go-to breakfast potatoes, used any time of the day when we need an easy meat substitute.

Ingredients:
2 tbsp olive oil
3 large or 4 small russet potatoes, cubed, preferably organic
1 tsp cayenne pepper
1 tsp paprika
1 tsp coarsely ground salt (I used a Hawaiian Pink Salt with Garlic)
1/2 tsp italian seasoning, or just oregano
1/2 tsp ground pepper
1/4 tsp turmeric, for health purposes
1/4 tsp ground coriander
1 onion, julienned
2 cloves of garlic, smashed
2 tbsp butter

How To:
In a medium cast iron skillet, heat olive oil over medium-high heat. Add cubed potatoes. Sauté for about 4 minutes being careful not to burn yourself. Add 3 tbsp water quickly to skillet, using the lid to protect yourself from any jumping oil. Cover skillet immediately and continue to cook for another 5 minutes. Remove lid and stir potatoes.

Add spices including cayenne, paprika, salt, italian seasoning, pepper, turmeric, and coriander. Add onions and garlic. Stir to incorporate everything into the potatoes. Sauté for 4 minutes, leaving time for the potatoes to brown. Add butter and cover skillet with lid. Let the butter melt, and allow everything to cook for another 4 minutes or so. Remove the lid and mix well. When the onions are mostly translucent and potatoes are tender, taste for doneness and seasoning. Serve.

Recipe: Gluten-Free Flour Tortillas
(Printable Recipe)

Time: 20-30 min. Yield: 5. Gluten-Free | Vegetarian. Adapted from Spark People, original recipe says it serves 8, but to make mine large enough I was only able to make 5. These are truly great because they have so much bend.

Ingredients:

2 cups gluten-free flour mix (or 2 cups white rice flour)
2 tsp xantham gum or guar gum
1 tsp baking powder
2 tsp brown sugar
1 tsp salt
1 cup warm water
buckwheat flour, for rolling out
2 tsp olive oil

How To:

Combine dry ingredients until well mixed. Add in warm water and gently stir to combine. Use hands to bring together the rest of the dry mixture and press repeatedly until you can form a cylinder. Section off about 5 equal pieces. Place pieces back into the bowl and cover with a damp rag. The mixture dries out quickly so you'll want to work quickly. Sprinkle a little buckwheat flour on a cutting board or clean surface. Pat a piece of dough into an even ball. Gently roll the ball out flat with a rolling pin as thinly as possible. Turn dough around as you roll to help create more of an even circle.

Heat a cast iron skillet over medium heat. Add a small amount of olive oil. Add in formed tortilla. Cook on one side for 2 -3 minutes or until brown spots begin to appear, flip. Cook the other side for one minute. Remove and repeat process until all tortillas are made. Note- I like to cook them as I make them so they don't dry out. (It probably would be beneficial to enlist a helper at this stage.) Once cooked, these are marvelously bendy and moist so just keep them in a bread bag or covered with a towel to keep warm for serving.

To Serve and Notes:
You will have a ton of beans, so if you don't want too many leftovers it's an easy recipe to half. Serve each person a tortilla, top with beans, potatoes, and shredded cheese. If you are a topping junky like Billy, serve with sourcream and salsa.

More Meal Planning Inspiration:
In the mood for more Mexican-inspired meals?

Popular with my readers, try my Hearty Pork Roast Stew recipe.

Popular with my readers, I highly recommend my Crock Pot Carne Asada recipe.

Wanting something a little more gourmet? Try my Roasted Green Chile and Tomatillo Enchiladas.

For dessert, try my Mexican Chili Cupcakes.

Chili and Gluten-Free Cornbread

2014-10-03T15:36:00.000-07:00

With Fall around the corner, it's really getting me in the mood for hearty and filling foods. What about you? I have a few staples I must make every year. I've already made my apple-cheddar scones, and now my Chili with Custard Cornbread.

This chili and cornbread hits the spot. The chili was made nontraditionally, because when it came time to make it I realized I didn't have any tomatoes (whoops!), but I did have salsa, so why not? Of course, add the can of tomatoes if you want, but the salsa did quite alright. I used a medium salsa.

The gluten-free cornbread is an adapted recipe from an original that I find myself craving. If you are not gluten-free, feel free to use all-purpose flour instead, minus the 3 tablespoons extra. The cornbread is different than most because it has a layer of custard. I like to bake mine almost all the way, leaving just a sliver of custard. The crust is perfect when made in a cast iron skillet, and the interior is moist. A perfect gluten-free adaption-- so try it!

Hope you are enjoying the season and happy cooking.

Chili
(Printable Recipe)

Original Recipe. Serves 6. Time 1 hr 30 min. Gluten-Free

Ingredients:

3 tbsp olive oil
1 onion, chopped
3 garlic cloves, whole and smashed
2 bay leaves
2 tsp Italian seasoning
1 tsp red pepper flakes, less or more depending on taste
1/2 tsp fennel seeds
1/4 tsp turmeric powder, optional, I use for health purposes
1 1/2 lb ground beef, preferably organic
8 cups chicken broth or stock, homemade or low-sodium variety
1 cup salsa (or 1 can stewed tomatoes, your preference)
2 tbsp tomato paste
3, 14.5 oz cans tri-color beans kidney, black, pinto, rinsed and drained
1/2 tsp ground pepper
1 tsp Himalayan pink sea salt

How To:
Heat dutch oven or heavy duty stock pot over medium heat. Add oil. Let heat for one minute. Add onions. Stir occasionally not allowing onions to brown. Saute for 5 minutes.

Add garlic cloves and the spices: turmeric, red pepper flakes, and Italian seasoning. Continue to cook and stir for another minute until fragrant. Add ground beef. Break up into smaller pieces. Cook for 10 - 12 minutes until browned.

Add chicken broth or stock, increase heat to high. Bring mixture to a boil. Once boiling, turn heat down to medium. Add salsa and tomato paste. Stir to incorporate. Allow to simmer for 30 minutes. Remove any fat that comes to the surface with a skimmer or strainer.

Add beans, pepper and salt. Continue to simmer for an hour. Taste for seasoning. Serve with cheddar cheese and gluten-free cornbread.

Gluten-Free Custard Cornbread

(Printable Recipe)

Adapted from Feast Within.Gluten-Free adaptation by Rachel Rose. Serves:6 Time:1 Hr

Ingredients:

5 tbsp butter, divided with 3 tbsp melted, preferably organic
1 cup plus 3 tbsp, brown rice flour
3/4 cup cornmeal, gluten-free, preferably organic
1 tsp baking powder
1/2 tsp baking soda
3 tbsp organic sugar
1/2 tsp salt
2 eggs
2 cups whole milk
1 1/2 tbsp white vinegar
1 1/2 cup corn kernels, fresh, canned, or frozen
3/4 cup heavy cream

How To:
Preheat oven to 350º F. Place 2 tbsp of the butter in the center of a 9-inch cast iron skillet or 8-inch round pan, and place inside the heating oven.

Whisk together gluten-free flour, cornmeal, baking powder, baking soda, sugar, and salt. Add in eggs, the rest of the melted butter, one cup milk, and the white vinegar. Stir until no lumps. Add in the last cup of milk and the corn kernels. Stir until incorporated. Batter will be really runny, which will yield a nice tender cake.

Remove skillet/pan from the oven, and pour the batter into the pre-heated pan.

For the Custard:

Pour heavy cream into the center of the batter, without stirring. The cream will settle into the batter and due to not distributing evenly throughout the batter, it will settle in a delectable layer of custard slightly intermixed with the cornbread. Place carefully back into the oven as to not disturb the cream layer.

Bake in the oven for approximately 50 minutes to an hour, or until browned and center is barely set. Let the custard cornbread rest for 5 minutes before serving. Cut into wedges. You can serve it traditionally with butter and honey, but we find this recipe perfect as is without any condiments.

Buckwheat Spinach Crepes with Egg and Basil

2014-09-17T16:16:00.000-07:00

This is a lovely breakfast. It's gluten free and quite filling. The eggs can be prepared anyway really, but I've included a little more direction to how I created these pictured here.

Feel free to cut the recipe in half if you only need enough for you and another, or they are also delicious filled with other things if you have extra crepes.

On other occasions, I have filled these crepes with garbanzo beans and spinach, as well as roasted Anaheim peppers with Monterrey jack cheese. Both vegetarian, and both extremely delicious.

Hope you've been having a great week! Cheers.

Buckwheat Spinach Crepes with Egg and Basil
(Printable Recipe)
Time: 30-40 min Serves: 4-5 Crepe recipe adapted from Green Kitchen Stories. Gluten-Free | Vegetarian

Ingredients:
1 ½ cup buckwheat flour
3 large eggs
2 cups milk
1 cup water
1 tbsp melted coconut oil or butter (more for cooking)
a pinch of kelp granules (an iodine supplement for health purposes, or use Himalayan sea salt)
2 handfuls fresh spinach, rinsed
10 leaves fresh basil (optional)
-
Filling:
8 eggs+ (or two per person)
1-3 tbsp butter (or coconut oil)
2 cups cheddar cheese, shredded
10 leaves basil

How To:
In a large bowl add buckwheat flour, eggs, one cup milk, water, melted coconut oil, kelp granules, spinach, and basil. With an immersion blender, blend batter until smooth. Add in remaining cup of milk, blend again until slightly frothy. If you don't have an immersion blender, a regular blender or food processor works great as well.

Set bowl to chill in fridge for about 15 minutes.

After the 15 minutes, re-stir the batter. Heat a non-stick pan with slightly curved edges, over medium-high heat. Melt 1 tsp of oil. Let heat for 40 seconds - 1 minute. Once oil is hot add 1/3 cup batter to hot pan. Gently swirl around until batter coats the bottom of the pan evenly. Let one side cook for one minute or more, or until browned. Flip gently to cook the other side for a little less time. Slide crepe out on to a paper towel lined plate. Continue to cook the remainder of the batter. Set crepes aside in a slightly warmed oven until eggs are ready.

In a large cast iron skillet, or non-stick works great too, heat over medium, and add one tablespoon butter or up to three depending on how many eggs you want to cook. Once butter or oil becomes melted and hot, crack eggs into pan. Let cook on one side for 1 minute. Disturb the yoke, and allow the yoke to intermix with the egg white. Keep the eggs whole though and don't scramble. After one side is cooked, loosen the eggs off of skillet gently, and flip to allow the other side to cook. Keep the eggs as an omelet, and slice into long sections, one section for each person.

Assemble the crepes with egg, cheese, and sprinkles of basil. Fold or roll up to serve. Enjoy.

Gluten-Free Macaroni and Cheese with Toasty Eggplant

2014-09-08T17:00:00.000-07:00

Pairing macaroni and cheese with a healthy vegetable has always been odd for me. I don't really like vegetables mixed into the mac n cheese, because I love the consistent smooth texture of the pasta, getting to really appreciate the cheese flavors. I think veg on the side with a meal like mac n cheese is important though, because honestly we all know it's a splurge meal.

This recipe is gluten free, with healthy whole ingredients, but still, every meal needs some lovely produce. I'm used to doing broccoli as a side with this meal, but thought I would experiment with eggplant instead this time around. I thought the textures would compliment each other, and the single-note mac n cheese could be met with the earthy nutrient dense eggplant.

I loved making this meal. You create both dishes and pop them into the oven at the same time with the same finishing time. Very satisfying pulling both skillets out ready to serve right on the table. Even if you try one or the other, they're both great simple recipes.

Also, if you haven't tried cooking with a cast iron skillet, it's time to try now! They are awesome, hold uniform heat while cooking, and you get added (good) iron into your diet by using these things. Keep them properly by washing without soaps, zapping any moisture immediately after washing, and following up with a drop of oil. Little by little my kitchen collection is expanding, and I'm hoping to continue to recommend to you the gadgets that make me a happy cook!

Happy cooking (and eating!).

Gluten-Free Macaroni and Cheese with Toasty Eggplant

(Printable Recipe)
Macaroni adapted from Firefly's via the Washingtonian. Eggplant is an original recipe. Serves: 4-6 Time:1 hr. Gluten-Free | Vegetarian

Ingredients:
1 bag brown rice pasta shells (about 4 cups dry)
1 tsp pink Himalayan salt
-
1/4 cup butter
1/8 - 1/4 cup potato starch, or gluten-free flour mix of your choice (add a little at a time until thick enough)
1 3/4 - 2 cups half and half (add until smooth enough)
1 cup shredded white cheddar
1 cup shredded Gruyère cheese
1 tsp pink Himalayan salt
1⁄8 teaspoon cayenne pepper
1⁄8 teaspoon garlic powder
1/4 cup parmesan, grated
-
1 eggplant, sliced
2 tbsp olive oil (or coconut oil), divided
1 garlic clove, minced
1 tsp oregano
1 tsp pink Himalayan salt

How To:
In a large stock pot fill 3/4 full with water. Add salt. Bring to a boil. Add brown rice pasta. Stir. Vigorously boil for two minutes. Stir. Turn off heat and cover. Let rest for 16 minutes. Drain and do not rinse. Return back to stock pot. Set aside.

Turn oven on to broil setting, or highest heat possible. In a medium saucepan over medium - low heat, add butter. Once butter is melted, turn heat to low, and add the starch a little at a time, whisking until well incorporated and thick. You may not need the full amount. Make sure to get every corner and crevice, the starch may want to clump together and it's best to work them out before you add the rest of the ingredients. Gently pour in the half and half reserving 1/2 cup. Stir until thick and bubbly, add in the remaining cream if needed to be thinner. Turn off the heat. Add in the white cheddar and Gruyére. Stir until melted. Add the salt, cayenne, and garlic powder.

In the large stock pot, pour the cheese sauce over the pasta and stir well until incorporated. Pour mixture into a large cast iron skillet. Sprinkle with parmesan. Set aside.

In a large cast iron skillet add half of the oil and spread it evenly. Add the eggplant slices. Drizzle the remaining oil on top of the eggplant. Sprinkle with the remaining seasonings.

Place both the macaroni and cheese and the eggplant into the oven. Bake for 15 minutes or until nice and toasty. You may rotate the placement of the skillets once through cooking.

Baked Eggs with Roasted Potatoes, Leeks, and Asparagus

2014-09-02T15:04:00.005-07:00

I love this recipe on many different levels. It's simple, it's an effective use of time, it's vegetarian and doesn't leave you feel lacking. I also love how it's baked, because it's so easy to serve as large squares, and it's great as a leftover. Oh and a cool bonus, it's a very affordable meal to make. I hope you're enjoying the cooler weather and enjoying great food with great people. Cheers!

Baked Eggs with Roasted Potatoes, Leeks, and Asparagus

(Printable Recipe)

Original Recipe. Total Time: 1 hr Serves: 4.
Gluten Free | Soy Free | Vegetarian

Ingredients:
5-6 medium sized red potatoes, thinly sliced
2 tbsp olive oil
1/4 tsp Himalayan sea salt
1 bunch asparagus, cut into 1 inch pieces, discard woody ends
2-3 leeks, rinsed, sliced, then rinsed again
2 tbsp butter
4 eggs
1/4 cup half and half
1/4 tsp red pepper flakes
salt and pepper to taste
1/4 cup cheese, I used a mixture of parmesan, mozzarella, and asiago.

How To:
Set oven to 450º F. In a large glass baking dish or deep oven proof pan, toss potatoes with olive oil and salt. Place in oven and roast for 20 minutes, turning once throughout cooking. Add asparagus (you may add a bit more olive oil if it seems it needs it) and continue to roast for another 10 minutes or so. Remove pan from oven and turn down heat to 375º F.

In a pan on the stove top, over medium heat, add butter. Once butter is melted add sliced leeks. Sauté for about 10 minutes or until they're softened and about to caramelize. Pour cooked leeks over the potato and asparagus mixture.

Mix together the eggs, half and half, pepper flakes, and salt and pepper. Pour mixture over the pan with the potatoes, asparagus, and leeks. Sprinkle with the cheese. Cook for another 20 minutes or until nicely browned and bubbly.

Gluten-Free Lemon Zested Cheesecake with Caramel Sauce

2014-08-11T20:51:00.000-07:00

I am in love with this cheesecake. It was very therapeutic to create, with such pure and straightforward ingredients: the creaminess meeting the lemon zest, served with another level of deliciousness by the homemade caramel sauce being poured over the tender cake. I also love eating a cool dessert in the middle of a hot summer, and up the ice cream factor by freezing it first then serving. Give it a try. You will be wishing you made a double batch.

Oh yeah, I've been getting serious about making gluten-free food because one of my new roommates is a highly sensitive celiac. I will be getting edits from them and I am so appreciative to get to learn from them first hand about gluten-free baking.

Of course if you are not gluten sensitive, sub in regular graham crackers or ginger snaps. This dessert is best served the day after it's evening chill, and by day two freeze it or eat it (which shouldn't be a problem). Enjoy.

Gluten-Free Lemon Zested Cheesecake with Caramel Sauce

(Printable Recipe)

Prep Time: 1 hr 15 min. Bake Time: 1 hr. Chill Time: 4 hrs or overnight

Gluten-Free | Soy Free

Cook's Note: Double check all ingredients especially when baking for a Gluten-Sensitive/Intolerate person. Be aware that some Gluten-Free flours contain Soy. Another common food allergy.

Adapted from Joy the Baker

Ginger Snap Crust:
2 cups ginger snap cookies, gluten-free and soy-free
2 tbsp brown sugar
4 tbsp unsalted butter, melted
pinch of salt, Himalayan

Lemon Zested Cheesecake:
16 oz cream cheese, softened
1 1/3 cups sugar
1/2 tsp salt
2 tsp vanilla extract, gluten-free check the type of alcohol used
2 large eggs, at room temperature
1/2 cup plus 2 tablespoons heavy cream
zest from one lemon
Caramel Drizzle:
1/2 cup granulated sugar
2 tbsp filtered water
2 tbsp light corn syrup
1/3 cup heavy cream
2 tbsp unsalted butter
1/2 tsp sea salt
Special Equipment:
Food Processor
6-inch Spring Form Cake Pan, with 4-inch sides
9-inch pan, or one big enough to fit the 6-inch pan
How To:

1. Preheat oven to 350º F. Prepare a 6-inch spring-form cake pan (one with about 4 inch-high sides). Place a large sheet of foil beneath pan and wrap up around the base to protect any moisture from seeping in from the water bath. Wrap foil around the outside and along the edges without going into the inside of the pan.

2. Prepare the Ginger Snap Crust: In a food processor add ginger snap cookies, brown sugar, melted butter, and salt. Process for a couple minutes until the mixture is well blended and moist. Pour mixture into the cake pan and press the mixture down and up the edges a little bit. Tamp down with the back of a glass or tight (yet gentle!) fist. Place crust in oven to brown a little bit, about 10-15 minutes.

3. Turn oven down to 325ºF. Boil about 4 cups of water for the water bath. Set aside.

4. Prepare the cheesecake filling: Beat the cream cheese and sugar for about 3 - 5 minutes until light and fluffy. Add in salt, vanilla, and one egg. Once mixed, add the other egg. Continue to beat until very smooth, for about another couple minutes, add in cream. Beat until smooth and thick. Add lemon zest, stir to incorporate. Pour into the prepared crust.

5. Place the 6-inch prepared cheesecake pan into the empty 9-inch pan. Place both pans into the oven. Carefully pour the prepared boiled water into the 9-inch pan on the bottom, trying not to splash into the cheesecake.

6. Bake for an hour or until cheesecake is browned and puffed. You may need to check it ten minutes early, or keep baking it for 10 - 15 minutes more, depending on elevation. Turn off oven and crack the door allowing the cheesecake to cool slowly without cracking due to excessive temperature changes. Let rest in oven for an hour. Remove from oven and set on counter. Let it continue to cool for another hour or more at room temperature. Set in fridge to cool overnight (or four hours).

7. Make the Caramel: In a medium saucepan, add sugar, water, and corn syrup. Turn to medium heat and allow mixture to boil. Stir occasionally. Once sugar has slightly browned, without being burned, take pan off of heat and add cream and butter. Stir until incorporated. Add salt. Pour mixture into a lidded container. Let cool overnight (or four hours) with cheesecake.

8. The next day, run a knife around the circumference of the cheesecake, gently remove from pan and plate. Drizzle the caramel sauce over the cheesecake. Garnish with the salt and a few lemon slices if you so desire for presentation.

Good luck, and most of all, good eats!

Vegetarian Curry with Chickpeas and Sweet Potato

2014-06-28T16:43:00.000-07:00

Vegetarian Curry with Chickpeas and Sweet Potato
Original Recipe. Time: 30 min Serves: 2-4
Vegan / Vegetarian Option: Use Vegetable Broth or Water, instead of Chicken Broth.
Gluten-Free | Soy-Free | Vegan Option
Ingredients:
1/4 cup coconut oil
1 sweet potato, peeled and cubed
2 garlic cloves, crushed
1 tsp fresh ginger, grated
2 tbsp curry powder
2 vine-ripened tomatoes, diced
2 carrots, diced
1 onion, julienned
1/4 cup chicken broth, vegetable broth, or water
1, 15 oz coconut milk, divided
1 can chickpeas (garbonzo), drained and rinsed
1/4 tsp himalayan pink salt, or more to taste
2/3 cup cilantro, chopped
Jasmine Rice for serving
How To:
Heat oil over medium heat. Add sweet potato and sauté for two or three minutes.

Add garlic and ginger. Continue to cook potatoes until they begin to fry about 5 or 6 minutes.

Add curry powder. Cook for one minute. Add tomatoes, carrots and onion. Stir until liquid is mostly evaporated.

Add chicken broth and coconut milk (reserve about 1/8 cup for serving). Simmer until vegetables are crisp-tender. Add chickpeas and salt. Continue to simmer, stirring occasionally until tender to your preference. Taste for seasoning and serve.

Serve over rice and sprinkle with cilantro. Pour remaining coconut milk over dish right before serving.

Green Tea Noodle Salad

2014-06-02T16:50:00.001-07:00

This meal is very rewarding. That being said, rewarding because it is a lot of work. If you want to enjoy a fancy salad on a hot summer day you have got to try this. Billy and I loved it. This meal is also for someone who is adventurous in the kitchen as well, because it does contain some ingredients not common in the American kitchen. Such as daikon, kombu, and choy sum. A radish, sea kelp, and Chinese cabbage.

The source for this recipe has become one of my beloved cook books that I frequently turn to for ideas and meal planning inspiration. It's perfect for someone who is gluten free, who want to have more vegetables in their diet, and loves Asian food already. The book does contain a lot of Ramen recipes which is delicious, but it is a bit more pricey to buy the gluten free, 100% buckwheat soba.

Wagamama's Green Tea Noodle Salad

Time: 45 min - 1 hr Serves: 2 - 3

Gluten-Free Option | Vegan

Gluten-Free if 100% Buckwheat Soba Noodles are used, or use Brown Rice Pasta Vermicelli.

Adapted from Wagamama.

Ingredients:
4 inch piece, daikon radish, peeled, shredded
2 carrots, shredded
6 oz buckwheat soba noodles (100% buckwheat for Gluten-Free)
2 sachets of green tea, or 2 tsp loose leaf, preferably organic
1 red or yellow bell pepper, sliced
1 red chile, finely sliced, taste for heat
3/4 ounce kombu (kelp seaweed), soaked in cold water, squeezed dry, sliced
2-3 tablespoons wagamama salad dressing, recipe follows
1 tsp himalayan pink salt
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1 bunch of asparagus, woody stems discarded, cut in half
1 tablespoon coconut oil
1/2 cup choy sum (flowering Chinese cabbage), chopped
1/4 cup cilantro, chopped

Wagamama Dressing:
2 tsp finely chopped shallot
1-inch piece ginger root, peeled and grated
1 garlic clove, peeled, grated
1 1/2 tbsp rice vinegar
1 tbsp ketchup
1 tbsp water
very scant 1/2 cup oil (olive, vegetable, or coconut)
3 tbsp soy sauce, less sodium, organic preferred

How To:
1. Place shredded daikon and carrot in a bowl with water and ice. Place in fridge for 30 minutes up to an hour.

2. In a large pot add water till 3/4 full. Add green tea. Boil water over high heat. Add soba noodles. Cook for four minutes or until al dente. Drain and refresh under cool water. If using sachets, remove and discard. Set aside.

3. Drain daikon and carrot. In a large bowl mix together, the drained daikon, carrot, noodles, red bell pepper, chile, kombu, and 2 to 3 tablespoons of the wagamama dressing. Add salt, and toss. Divide between two plates.

4. Heat a cast iron skillet or heavy duty pan over high heat. Once pan is smoking add asparagus. Add oil. Saute for 2 to 3 minutes. Add choy sum. Cook for another 30 seconds and turn off heat. Top the cold salad with the cooked asparagus and choy sum. Garnish with cilantro.

5. Serve with dressing, in case you need more of this delicious sauce!

How To Create a Meal Plan in Five Simple Steps

2014-05-25T11:32:00.004-07:00

MEALS SHOWN IN IMAGE: Ramen with Swordfish, Chickpea Power Salad, Vegetarian Curry, Roasted Brats and Squash

I have been meal planning for a few years now, and recently have had some great results in fulfilling my food philosophy. As the poster states on the left: Food; buy it with thought, cook it with care, use less wheat and meat, buy local foods, serve just enough, use what is left, don't waste it. Although this poster was created in the early 1900s to promote food rationing, I personally really like it for the modern person to be conscious about their personal food consumption. I would say this is my general food philosophy.

In line with those statements, I have been developing a way to create my meal plans effectively, without waste, while saving money. My previous posts (1 & 2) describe ideas that will help you save money. So if you haven't yet, read those first because they contain ideas that are more general with what to look for while shopping. This post is more specific. It demonstrates what I do when I actually sit down with a pen and notebook, how I choose the meals and how to keep it simple. After coming up with this method, I ran it by my spouse. I don't know about you but meal planning is a lot of work, and it's nice to get feedback from the people you're feeding or cooking alongside. Running the categories by him, allows me more freedom while making the menu so I don't feel like I have to explain why we're eating whatever meal on whatever particular evening. This might just be me and my social dynamic, and however you function in your family might be totally different. The point of mentioning it is because as well as food being important, to me it is also important to be on equal grounds with your spouse (or whoever you're cooking for and with). Some have said food equals love, but delving a little deeper into that concept I would think you would have to lay groundwork first to have a trusting, loving relationship. On top of that foundation, you can express that love through food. So get talking about your philosophy regarding food and then create your meal plan strategy.

First. What food groups/ethnicities/types of meals do you and your family like the most? Billy and I like Mexican, Asian, Vegetarian, Meat and Vegetable, Other Ethnicity. So after establishing those categories count up to five or seven. Depending on how many nights a week you cook. We cook at home about five to six nights a week and plan accordingly.
My categories are: Mexican/Spanish, Asian/Indian, Other ethnicity/American, Salad, Soup, Cheap/Easy option.

Second. What are your health goals? Ours are to to not eat meals with refined grains, or said easier, Gluten Free (aside from baking), about three meals a week are to be vegetarian (the reasons: health/financial/ethical), eat salad or a meal mainly composed of dark leafy greens. So after establishing #1 with your food groups, you can refine it further by deciding which one of the categories best translate into your #2 goals.
My goals are: Gluten Free, Three Vegetarian, Two or Three Meat dishes, One Salad or Green-Based

Third. Putting it all together. After examining your categories and your health goals you can pull out your cook books, pinterest food board, or wherever you get your sources for recipes.

I still create the layout on my page the same. One line down the center, and a line towards the bottom to separate the list of groceries from the meals planned for the week. I keep the sections on my page the same week after week. Produce upper left corner. Fridge section of the store upper right corner. Make your sections how you like to walk through the grocery store. Sometimes I like to shop at two different places, so circle the items you need to remember to pick up from the secondary store.

Go through your fridge and pantry. What staples do you need. What snacks/extras do you need. I like to keep my notebook in the kitchen during the week so if I run out of some staple, I write it down right away so I don't forget to pick it up at the store.

Fourth. Using up ingredients. For creating meals I start with my first category and work my way down the list. Look at your recipes and see what stands out to you. After deciding on your first meal, examine if you will use every ingredient in that meal or if any ingredient can be used again in a second meal. If so keep that ingredient in mind. Keep working your way down the list, the first two even first three meals you decide on probably won't have anything in common. And that's okay. When you work your way down the list and get to the last days of the week, go back and start examining what ingredients are left over, what you might have in your freezer or pantry to work with. This is where your creativity comes in and budget saving techniques.

Fifth. One last technique. This step is completely optional. I like to stay on a budget so this is just one little trick I implement. I will leave a couple meals where the meat is interchangeable. Even title a meal just "meat and vegetable" so that I can choose at the meat counter what meat is on sale and go from there. I will pick out two or three cuts of meat, visually look at my meal plan and there on the spot decide what would fit well.

Oh and I did mention in the first step that I have a category called Cheap/Easy. This is a budget saver. Usually it's a brown-rice pasta dish, GF grilled cheese, stir fry with leftover vegetables, or soup. This category is nice and flexible because some weeks we desperately need to fit in one more meal, or some weeks we get asked out to dinner or someone's house, and this meal can be disregarded without wasting fresh ingredients. It's usually items kept easily in the pantry or freezer.

Hope this helps. Happy planning!

Happy Mother's Day Rose Cupcakes

2014-05-11T17:30:00.000-07:00

Happy Mother's Day. Some piping practice. Piped Roses on Chocolate Cupcakes. Thanks Zoë for sharing your technique!