Let's Give Peas a Chance

Egglotes

2018-01-28T13:47:00.000-05:00

I'm months late getting this recipe written down, but better late than never, or whatever aphorism you'd like to use to help me feel better. As you may know, I regularly compete in my friend's annual Deviled Egg Pageant (previously, I've made Honey Nut Goat Cheese Deviled Eggs, Taco Deviled Eggs, Roasted Garlic Deviled Eggs, and Dill & Stone Ground Mustard Deviled Eggs). For 2017's competition, I made egglotes (elotes in egg form!) and ended up winning Audience Choice! I think that this recipe was the best of my homemade deviled egg recipes so far, and I'm not sure how I'll top it next year. This recipe makes 24 deviled eggs.

Prep Time: 60 minutes - you may not need all of this time, but set aside enough time
Cook Time: 15 minutes

Ingredients
Twelve (12) hard-boiled eggs, peeled**
Three (3) ears of corn, shucked and cleaned
1/4 cup of mayonnaise
1/8 cup of cotija cheese, grated - this is the ideal cheese for this dish, but if you can't find it, you can use a very hard and sharp parmesan
One (1) tablespoon of fresh lime juice
One (1) teaspoon of cayenne
Lime wedges, cilantro, and paprika to garnish

Directions
Soak ears of corn in water for at least 30 minutes.
Broil corn (bake at 450F degrees) for 10 minutes until browned.

Slice corn kernels off of the cob and place into a small mixing bowl.
After boiling and shelling your eggs,** let them cool. One they are cool, slice them in half and spoon the yolk into a different (larger) mixing bowl.
Set egg whites aside.
Add cotija cheese, mayonnaise (add slowly and to your taste), cayenne, and lime juice to the bowl with the egg yolks in it.

Mix until blended and fluffy like your average deviled egg mixture. At this point, taste the mixture and add more ingredients to your taste; you may want it a little saltier and you can add more cotija, or spicier and you can add more cayenne, etc.
Add the corn and fold into the mixture until incorporated.
Spoon the mixture into a sandwich baggie and cut one small corner off. You will use this the same way that you would use to frost a cake.
Fill each egg white with the yolk mixture.

When you are ready to serve them, sprinkle cotija and paprika on top, and garnish with either a lime wedge or cilanto leaf (or both!).
Enjoy!

**Note: After years of frustrated crying and bleeding fingers from peeling stubborn boiled eggs, I have found the perfect method that works. I have used it multiple times now and it works each time! Enter: The Pioneer Woman's easy-to-peel egg method.

Spaghetti Aglio e Olio

2018-01-05T13:42:00.000-05:00

I did something the other day that I rarely do: I followed a recipe exactly. This is a difficult thing for me to do, not because I believe I am some amazing chef who understands flavors and textures and the science of cooking, but because I have anxiety and sometimes when something seems wrong, I get worried, and make my own choices. In this Bon Appetit recipe, I got nervous a few times (You want me to boil the pasta in kale water? And now you want me to dump this kale water into a pan? What is even happening?), but stuck it out and honestly, made one of the best dishes I've made in awhile. The below recipe makes enough for 3-4 large servings.

Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients
Two (2) cups of fresh kale, stripped from the stems and washed
1/4 cup of olive oil
Eight (8) ounces of spaghetti
Three (3) cloves of garlic, minced - I guess I didn't follow the recipe that exactly, because I used pre-minced garlic
Parmesan, red pepper flakes, and ground pepper for serving

Directions
Salt a large pot of water and bring to a boil.
Toss in the kale and let boil for about two minutes, or until bright green and slightly soft (I actually put a timer on it, because I didn't want it to get too soft).

Once kale is done, remove it from the boiling water (but leave that water boiling - you're going to use it for the pasta). Place the kale in a colander, and rinse with cool water.
Begin to cook the spaghetti noodles for about 8 minutes (they should be al dente).
In a large saute pan, heat most of the 1/4 cup of oil with the minced garlic, until fragrant.
Add kale to the pan, and saute for about 8 minutes, until dark in color and tender.
Add a ton of black pepper to the kale (this should be to your taste).
Once the pasta is done (the pasta and kale should be done right around the same time), remove the pasta from the pot (don't drain the liquid yet!), and place into the saute pan.

Slowly add one cup of the pasta/kale liquid into the pan and toss the pasta and kale with it. This will create a light sauce. Cook for about two minutes.
You can add more liquid to create more sauce at this point, if you'd like.
Once the pasta consistency is to your liking, remove from the heat.

Plate the kale and pasta, top with parmesan, red pepper flakes, black pepper, and the remaining olive oil.
Enjoy!

Buddha Bowls

2017-10-23T18:51:00.000-04:00

Buddha bowls are by far my favorite meals. You may not have heard the term "Buddha bowl," but I'm sure you know the concept: it's an entire meal in a rice-based bowl. I have a ton of different ways to make these bowls, but the basic ingredients are the same: brown rice, roasted veggies, roasted protein (I usually use tofu, but chickpeas, tempeh, or beans would work as well), and a well-crafted sauce (my favorite is a homemade spicy peanut butter sauce, but I also like goddess dressing - this is my favorite brand - or a teriyaki-based sauce). Let's jump into the recipe to make your own Buddha bowl.

Prep Time: 10 minutes
Cook Time: 45 minutes

Ingredients
for rice
Two (2) cups of brown rice
3 1/2 cups of water
Butter or salt for taste (not necessary)

for vegetables
At least one (1) cup of each type of vegetable that you'd like to roast, in bite-sized pieces
One (1) cup of protein, in bite-sized pieces
One (1) tablespoon of olive oil for each cup of vegetables/protein
Salt and pepper to taste

for sauce*
One (1) cup of peanut butter - you can choose either creamy or crunchy
1/2 tablespoon of soy sauce
Two (2) teaspoons of brown sugar
One (1) tablespoon of garlic chili sauce - this is my favorite brand
One (1) teaspoon of sesame oil
1/2 cup of water - how much water you add depends on how thick or thin you like the sauce, I usually add a little at a time
*Note: this is all to your taste, so play around with it. If you want it saltier, add more soy sauce, if you'd like it spicier, add more chili sauce or sriracha, etc.

for topping
not necessary, but here are some possibilities: edamame, crushed nuts, sriracha, scallions, etc.

Directions
Preheat your oven to 400F degrees.
Cook the rice in a rice maker, as directed. I used to not use a rice maker because I was a fool; you can try to stove-top cook rice, but trust me, a rice cooker is the best.
While the rice is cooking, chop all of your vegetables (my favorites are broccoli, cauliflower, butternut squash, mushrooms, and brussels sprouts) into bite-sized pieces.

Toss the veggies in olive oil and spread out (like, really spread them out!) on a foil-lined baking sheet.
Since you are roasting the veggies, it may be helpful to put them in at different times (I usually do squash first for 10-15 minutes and then broccoli/mushrooms/etc. afterward for another 10-15 minutes). This guide will help you figure out roasting time.
While you are roasting the veggies, prep your protein. If you need to cut tofu or tempeh into small pieces, or oil your chickpeas.
Toss your protein into the oven for 10-15 minutes, depending on how roasted you'd like them to be.

While everything is cooking, you'll have time to make the peanut butter sauce.
Put all of the sauce ingredients minus the water into a bowl. Use a spoon to mix. Slowly add the water, mix, and taste as you go. This is when you can add more of whatever ingredients you'd like.
Slowly add water and mix until you get to the consistency that you want.
After everything is done cooking, layer your bowl with rice at the bottom, then protein, sauce, and any toppings.
Enjoy!

Black Bean Raspberry Dip

2017-09-11T18:04:00.000-04:00

I grew up close to Manhattan, Kansas (The Little Apple!). Tucked away in Aggieville is this unassuming restaurant called So Long Saloon and they make this killer black bean dip. It has a layer of spicy raspberry preserves and a layer of savory cream cheese. I've been thinking about this dip for many years (I haven't lived there since 2007, to give you an idea). A few months ago, I figured I'd search online to see if anyone else had experienced this magic appetizer and, to my surprise, one of my favorite food bloggers has, and wrote a recipe up for it. My recipe below is an adaption of hers (the main difference is that I've written out how I create the raspberry layer, because I couldn't find the store-bought version she uses). I also apparently didn't take any photos of my process (which is very unlike me), so I guess I have an excuse to make this again (& then update this post). I hope you enjoy this dip as much as I have!

Prep Time: 10-15 minutes
Cook Time: 15-20 minutes

Ingredients
for black bean dip
One (1) 15-ounce can of black beans
One (1) tablespoon of taco seasoning (here is my recipe for homemade seasoning)
1/3 cup Monterey Jack cheese, shredded
--
for spicy raspberry preserves
Six (6) ounces of raspberry preserves (these can be homemade or store-bought)
4-5 chipotle peppers in adobo sauce, deseeded
--
for savory cream cheese
Eight (8) ounces of container cream cheese
One (1) tablespoon of olive oil
1/2 red onion, diced*
Two (2) cloves of garlic, minced*
*if you don't have or want to use onions or garlic, you can sub with onion powder and garlic powder (2 teaspoons each)

Directions
Preheat oven to 375F degrees.
Mix entire can of black beans and taco seasoning together in a medium-sized bowl.
Use a fork or potato masher to mash the black beans a bit (it shouldn't be paste, but it should be somewhat mushed - you do the consistency that you like).
Spoon black bean mixture into a medium-sized baking dish and set aside.
On the stovetop, heat oil and saute onion and garlic together until fragrant.
In a small bowl, mix together the cream cheese, onions and garlic.
Spoon the cream cheese mixture into the center of the black bean dip (you can make a well).
In a food processor, mix raspberry preserves and chipotle peppers until completely blended.
Spoon the raspberry mixture into the center of the cream cheese mixture (you can make a well).
Sprinkle jack cheese on the top of the dish and bake for 15 minutes, or until warmed all the way through.
Serve with chips (or bread, or any other vessel you need to get as much of this dip in your face at once).
Enjoy!

Seitan Stir-Fry

2016-11-14T12:49:00.000-05:00

My favorite vegan restaurant, Blackbird Pizzeria in Philly, makes their own take-home seitan now! I was so excited to get a package of the rosemary garlic one, and I made an easy and delicious stir fry with it. You can put it on a roll, eat it over rice, or just eat it by itself. This recipe is about two servings.

Ingredients
Eight (8) ounces of seitan -- you can buy it storebought, make it yourself, or pick up a package of Blackbird's seitan if you're visiting Philly
One (1) red pepper, sliced thinly
1/2 red onion, diced
Eight (8) ounces of baby bella mushrooms, sliced
Two (2) cloves of garlic, minced
Three (3) tablespoons of olive oil
Pinch of red pepper flakes
Salt and pepper to taste

Directions

In a large frying pan or wok, heat olive oil and garlic until fragrant over medium heat.

Saute onions for 1-2 minutes.
Cut or tear bite-size pieces of seitan and saute with onions.
Toss the peppers and mushrooms in the pan as well, and cook over medium heat, adding oil if needed.

When peppers and mushrooms seem to be fully cooked, and seitan is warm all the way through, sprinkle the red pepper flakes, salt, and pepper into the pan, and stir until it is fully incorporated.

Remove from heat and serve warm. At this point, you can put cheese on it, place it in a roll, put it over rice, or eat it on its own.
Enjoy!

Note
I used a rosemary garlic seitan, so it already had some flavoring in it. If you are using an unflavored seitan, you can essentially cook whatever herbs and spices you'd like into the pan, until they are fragrant.

Picnicking in Baltimore City

2016-08-04T17:31:00.001-04:00

This summer, Roland Park Place in Baltimore challenged me with the question: If you were to have a great vegetarian picnic in Baltimore city, what would you prepare and where would you go?

Baltimore has a lot of great spots to picnic with amazing parks (Patterson, Wyman, Druid Hill), beautiful hiking areas (Cylburn Arboretum, Gwynns Falls, Loch Raven), and lovely waterside spots (Lake Roland, Druid Hill, Lake Montebello).

Chickpea loves exploring the city's parks!
Patterson Park (left) and Druid Hill (right)

For this outing, I chose Wyman Park near Tudor Arms to set up a spot for a quick picnic with my pup, Chickpea.

It's a short walking distance from my house and is a cute open area. Now, I have to choose what to bring!

Roland Park Place was kind enough to set me up with some snacks ahead of time, but I wanted to bring some staples as well. I grabbed some fresh strawberries and homemade whipped cream (recipe is below). I made some cucumber sandwiches, which are fresh and light, but will still fill you up. I grabbed some Perrier seltzer & Annie's fruit snacks to round it out.

A few other good vegetarian options for a picnic: my Green Monstah sandwich, homemade Lunchables (especially if you are bringing little ones with you), a nice salad (some options are here, here, or here), pasta salad, and maybe even some homemade dog treats for your pup.

Chickpea and I set up out little picnic spot out in Wyman Park and it was perfect.

Chickpea scoped out the picnic area for us

Other things I love to bring along with me to a picnic: a stake for Chickpea so she can roam around without running away, a book or two or three, sunscreen, some headphones (if I'm by myself) or speakers (if I'm with a group), and a solar phone charger.

Whatever you do this late summer/early fall, I hope you choose to get out in your community, bring along some snacks, and enjoy yourself!

Homemade Whipped Cream

Ingredients
One (1) cup of chilled Heavy Whipping Cream
Three (3) tablespoons of Sugar -- I usually add them in slowly to taste as I go
One (1) teaspoon of vanilla extract
Anything else you'd like to incorporate to change the flavor (cinnamon, maple, sweet alcohol, etc)

Directions
Pour the cream and vanilla extract into a large bowl.
With a hand mixer or Kitchenaid mixer, start to whisk the liquid.
Slowly add the sugar.

Continue to beat the cream until peaks begin to form. I aim for soft peaks because too little mixing will have it become runny and too much will start to get the sugar and cream to break down.
If you want to keep it for later, refrigerate and when you're ready to use again, whip it back for another 20-30 seconds to get the desired consistency.

Peanut Butter Blondies

2016-05-25T16:29:00.002-04:00

I attend a wicked fun monthly event in my city called Brews & Board Games. Last month, the host wanted to raise money for the Baltimore Child Abuse Center through a raffle, silent auction, and bake sale. I made these rich peanut butter blondies for the occasion. This recipe makes 9-12 bars and is adapted from a recipe by Gal on a Mission. Oh, and if you make this recipe and like it, consider donating a few bucks to the Baltimore Child Abuse Center!

Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients
1/2 cup unsalted butter, melted
One (1) cup of light brown sugar
One (1) cup of all-purpose flour
One (1) large egg
One (1) teaspoon of vanilla extrac
1/2 cup of peanut butter -- I used smooth, but crunchy would give it a great texture
1/2 teaspoon of salt

Directions
Preheat your oven to 350F degrees.
In a large bowl, mix together brown sugar, melted butter, egg, vanilla extract, and peanut butter until completely blended.

In a separate bowl, mix together the flour and salt.
Slowly incorporate - by alternating adding and mixing - the dry ingredients into the wet ingredients until completely mixed together.
Spoon batter into a greased 8x8" baking pan.

Bake for 22-25 minutes, or until completely baked through.
Cut, serve, and enjoy!

The Green Monstah Sandwich

2016-04-05T00:45:00.000-04:00

The next person that I hear tell me that vegetarians can't eat sandwiches, well...I'm going to take them out for a nice lunch. That'll show 'em. I found this recipe on The Bojon Gourmet, and made a few tweaks, including changing the name. This recipe makes one sandwich, and I hope you enjoy!

Prep Time: 5-7 minutes
Cook Time: none

Ingredients
Two (2) slices of your favorite bread -- I used a hearty multigrain bread.
One (1) tablespoon of Goddess dressing -- I used Annie's brand; many Green Goddess dressings call for anchovies, but this brand's style is vegan!
1/2 cup of greens -- I used spinach and romaine lettuce.
Small handful of pea shoots -- you can also use another type of sprout.
1/2 avocado, sliced
5 - 6 slices of fresh cucumber
Optional: Three slices of fresh mozzarella -- I omitted this to make it vegan, but it was one of the items in the original recipe that I will absolutely consider adding next time.

Directions
Spread the Goddess dressing on both sides of the bread.
Assemble additional ingredients as you would any sandwich (I don't really feel like I need to write directions for this part).
Devour.

"Bacon" Fried Rice

2016-04-05T00:27:00.000-04:00

My partner's all-time favorite meal is a childhood memory of bacon fried rice, and since I like a challenge - or am a masochist, who can really tell? - I decided to make a vegetarian version of it. It was definitely an involved meal, but it also yielded a large amount (4-5 heaping servings) and was delicious. I used recipes from SimpleVeganBlog and Pinch of Yum to guide me.

Prep Time: 45 minutes at a minimum
Cook Time: 15 minutes (for prep) + 20 minutes

Ingredients
For bacon
Five (5) ounces of unseasoned tempeh, sliced thinly
One (1) tablespoon of soy sauce
One (1) tablespoon of extra virgin olive oil
1/2 tablespoon of agave syrup
1/2 teaspoon of hot sauce -- I think for a general tempeh bacon recipe, this is the way to go. For fried rice, I'd suggest a chili garlic sauce or sriracha instead.
Two (2) teaspoons of smoke flavoring -- this is the most important flavoring of the bacon recipe, so do not skip or substitute it
1/2 teaspoon of ground cumin
For fried rice
Two (2) cups of brown rice, uncooked
Two (2) cups of veggies, steamed -- I use broccoli, peas, and chopped carrots
1/2 red onion, diced
Two (2) tablespoons of sesame oil
Two (2) tablespoons of extra virgin olive oil
Three (3) cloves of garlic, minced
One (1) teaspoon of fresh ginger, grated
Two (2) tablespoons of soy sauce
1 - 2 eggs, beaten - optional

Directions
For bacon, mix all of the ingredients (except tempeh) together in a bowl.
Marinate tempeh in the liquid mixture for at least 45 minutes, up to 4 hours.

At least one hour before you'd like to begin cooking fried rice, cook brown rice as directed on container.
Put cooked brown rice in the fridge to cool. I've read from multiple sources that hours-old rice is ideal for frying, and it worked well for me.
When you are ready to begin the fried rice, add one tablespoon of olive oil, garlic, ginger, and onion to a large frying pan or wok.
At this time, preheat the oven to 425F degrees and bake the tempeh on a non-stick surface (bake for 10-15 minutes, or until completely crispy).

Once the garlic mixture becomes aromatic, add the egg to the frying pan and scramble.
When the eggs are still slightly undercooked, add the rice, sesame oil, soy sauce, and final tablespoon of olive oil.
Stir until the egg begins to stick to the rice and becomes incorporated into it.
Add the steamed vegetables to the frying pan.
Remove the tempeh bacon from the oven and crumble it. Add to frying pan.
Once everything has been properly mixed together, spoon onto a plate or into a bowl.
Eat immediately, and/or keep for leftovers because I can vouch that this meal is amazing as a leftover meal.
Enjoy!

Sweet and Spicy Mushroom Dumplings

2016-03-08T13:12:00.000-05:00

Can we talk about the magic that are dumplings? They are like little savory pillows of happiness. I think a lot of people get intimidated when thinking about making dumplings or mandu (Korean-style dumplings), but once you get an assembly line going, you'll be ready. Not to mention, there are great dumpling wrappers that you can buy to cut down on making your own. This recipe makes about 45 dumplings and is adapted from The Woks of Life (love that blog name!). I split the 45 dumplings into steamed and fried, and I'll show you how to make both.

Prep Time: 30 minutes
Cook Time: at least 30 minutes

Ingredients
45 dumpling wraps -- I used Nasoya's Round Wraps
Six (6) ounces of oyster mushrooms, chopped finely
Four (4) ounces of baby portobello mushrooms, chopped finely
1/2 white onion, chopped finely
Two (2) cloves of garlic, minced
1/4 cup of broccoli slaw -- I used Mann's cole slaw
1/8 cup of matchstick carrots
Four (4) tablespoons of olive oil
One (1) tablespoon of soy sauce
One (1) tablespoon of sesame oil
1/2 tablespoon of brown sugar
1/2 tablespoon of chili garlic sauce
One (1) teaspoon of liquid smoke

Directions
In a heated pan with two tablespoons of olive oil, saute onion and garlic for a few minutes, until fragrant.
Add in mushrooms for another 4-5 minutes and then the carrots and slaw for another 2-3 minutes.

Scoop the sauteed mixture into a large mixing bowl.
Add soy sauce, sesame oil, brown sugar, chili garlic sauce, and liquid smoke and mix until combined.
Get the assembly line ready. You'll need a dry flat surface (I used a cutting board), a small bowl of water, and a plate to place the completed dumplings.
Place one wrap on the dry surface, spoon a small amount (about one teaspoon) of the mushroom mixture into the middle of the wrap.

Wet your fingers and swipe the edge of the wrap. Fold over into a half-moon.

Make 3-4 pleats into the edge (see the photos for guidance).

Set aside and repeat until you are out of mushroom mixture.

At this point, you can freeze, steam, or fry your dumplings.
To freeze:
Place in a freezer-friendly tupperware or freezer ziploc. These will keep in the freezer for up to three months.
To steam:
Line your steamer with cheesecloth and place a handful of dumplings into the steamer.

Don't let them touch or they will stick together. Remove when they are mostly translucent.

To fry:
Oil a pan with the remaining two tablespoons of olive oil (you may need to keep adding in more) and fry the dumplings on both sides.
Enjoy!

Zucchini Bread

2016-01-26T08:28:00.002-05:00

This is such a simple savory bread and is always a total hit. It's perfect for a potluck, a side dish, or a Sunday morning breakfast. This recipe makes one loaf and is adapted from The Kitchn.

Prep Time: 15 minutes
Cook Time: 45-50 minutes

Ingredients
One (1) medium-large zucchini, shredded and patted dry
1 1/2 cups of all-purpose flour
One (1) teaspoon of baking powder
1/8 teaspoon of baking soda
One (1) teaspoon of cinnamon
1/8 teaspoon of nutmeg
1/2 of teaspoon salt
One (1) large egg
1/2 cup of sugar
1/4 cup of brown sugar, packed
1/3 cup of olive oil -- you can also use coconut oil
One (1) teaspoon of vanilla extract
Optional: 1/2 cup of chopped nuts -- I used walnuts
Cinnamon sugar for topping (optional)

Directions
Preheat oven to 350F degrees.
Mix egg, sugar, brown sugar, olive oil, and vanilla extract together in a large mixing bowl.
In a medium mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Slowly add dry ingredients to wet ingredients to avoid lumps.
Fold in zucchini until completely combined. Add nuts at this point if you'd like.

Spoon into a greased loaf pan and top with nuts and cinnamon sugar, if you'd like.
Bake for 45-50 minutes, or until cooked completed through.
Enjoy!

Peanut Butter Pumpkin Dog Treats

2016-01-18T13:41:00.000-05:00

In September, I rescued a dog. For the holidays, I decided to make her (& some of her dog friends) homemade treats. They're so much healthier for the dog because you can choose exactly what to put in them. This recipe is a huge one and makes quite a bit of treats, so be sure to share and eat within the week, or freeze for future use (up to 3 months). This recipe is adapted from Kevin & Amanda (be sure to click through because they have the cutest photos of their pups posted!).

Chickpea loves homemade treats

Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

1/2 cup of natural peanut butter -- I didn't buy special peanut butter for this, but I did use Jif Natural Low Sodium peanut butter (I buy this for myself anyway)

One (1) cup of pumpkin puree -- I used the canned puree; make sure it is 100% pumpkin
1 3/4 cups of whole wheat flour -- You can use all-purpose flour, but I read that it's much better for your dog to have whole wheat flour, so I used that

1/4 cup of parsley, chopped -- This is good for a dog's bad breath

Directions

Preheat oven to 350F degrees.

In a large mixing bowl, mix together peanut butter and pumpkin puree.

Slowly stir in the flour, so as to not leave any lumps.

Fold in parsley.

At this point, you can either roll out the dough and use cookie cutters or hand-roll them into small bite-size balls (I did the latter, since it was easier).

Bake for 10 minutes, or until cooked through.

Remove, let cool, and share with your favorite pup!

Butternut Squash Risotto

2015-12-23T11:11:00.001-05:00

I was so proud of myself that this recipe turned out as delicious as it did. I am - ashamedly - usually a boxed risotto kind of person, but this time, I wanted to go full homemade, and I did! This is a delicious recipe, and is based off of a Williams-Sonoma recipe. I used the full amounts of this recipe and later realized that it served six, so for this post, I'll cut it in half to serve three (although the leftovers were delish!). Enjoy!

Prep Time: 50 minutes
Cook Time: 50 minutes

Ingredients
3 1/2 tablespoons of unsalted butter, melted*
One (1) tablespoon of ground sage
Three (3) cups of vegetable stock -- I used half roasted garlic stock and half veg stock
1 1/2 cups of butternut squash, roasted
One (1) tablespoon of olive oil
1/2 cup of red onion, chopped and sauteed
One (1) cup of Arborio rice
1/2 teaspoon of rosemary, chopped finely
1/4 cup of dry white wine -- I used a Pinot Grigio
1/2 cup Parmesan cheese, grated*
Salt and freshly ground pepper, to taste
*this recipe can be vegan if you trade out the butter and skip the cheese

Directions
In a large bowl, mash your roasted butternut squash pieces into a puree. You can decide how chunky you want to keep it for your risotto.
In a large saucepan over medium-high heat, whisk together the stock and squash puree. Bring to a simmer.

While that is simmering, use a large pan (I used a deep skillet) and heat the olive oil and rice together. The rice will need to cook for a few minutes here, or until slightly translucent. (You can also cook using the directions on the rice's container.)
Into the rice's skillet, add the onions, sage, rosemary, and white wine. Stir until the rice has soaked up the liquid.
At this point, slowly add the squash/stock mixture. You'll add about 1/4 cup at a time and stir until the rice has completely soaked up the liquid and is tender.
After you've added all of the stock mixture, stir in the butter and the Parmesan cheese. Add salt and pepper, as needed.

Let sit for a few minutes until the risotto has thickened, and serve warm. Enjoy!

Cheesy Cauliflower Casserole

2015-12-09T13:45:00.001-05:00

The key to a good Thanksgiving dish is to take a healthy food and cover it in cheese/butter/gravy (I am only half-kidding). This year, I took steamed cauliflower and doused it in cheese. This recipe makes one large casserole dish (which is enough for your entire party to get an initial and a second serving), and has been adapted from Real Housemoms.

Prep Time: 20 minutes
Cook Time: 25 minutes

Ingredients
32 ounces of cauliflower florets, steamed
Eight (8) ounces of sharp cheddar cheese, shredded
Eight (8) ounces of monterey jack cheese, shredded
Eight (8) ounces of cream cheese
Four (4) tablespoons of heavy cream
One (1) cup of green onions, chopped
One (1) clove of garlic, minced
Salt and pepper to taste
Paprika to taste

Directions
Preheat your oven to 350F degrees.
In a large mixing bowl, cream 12 ounces of the shredded cheese, cream cheese, and heavy cream together.
Fold in green onions and garlic.
Drain any liquid from the steamed cauliflower, and spoon into the mixing bowl.

Stir cheese mixture and cauliflower together until completely mixed.
Spoon cauliflower into your casserole dish and spread evenly. Top with remaining four ounces of cheese.
Cover in foil and bake for 25 minutes.

Remove foil, turn oven to broil (450F degrees), and bake for another 5-7 minutes, or until the top is golden-brown.
Top with paprika.
Let cool and enjoy!

Strawberry Cream Cheese Croissants

2015-11-05T12:51:00.000-05:00

This week, my coworker celebrated surviving breast cancer by hosting a "pink potluck" at work. We all wore pink and many of us brought in pink food. Choosing a recipe based on the food's color is actually not an easy thing to do, but I did it. This is an easy and delicious addition to any potluck or brunch.

Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients
Two (2) packages of croissants -- I used Pillsbury Crescents
1/2 cup of strawberries, sliced
1/2 package of cream cheese
Two tablespoons of walnuts, crushed
One tablespoon of honey
1 1/4 teaspoon of cinnamon sugar

Directions
Preheat oven to 375F degrees.
In a mixing bowl, combine cream cheese, honey, 1 tsp of cinnamon sugar and walnuts.
Roll out the dough and, inside, spread out a few slices of strawberry and a dollop of cream cheese.
Roll up and set aside.

Sprinkle remaining 1/4 tsp of cinnamon sugar on top of each croissant.
Once all croissants are completed, bake for 15 minutes, or until golden brown.
Serve warm and enjoy!

Creamy Potato and Kale Soup

2015-10-20T20:00:00.000-04:00

This semester has been incredibly busy for me. One full-time job, one part-time job, and finishing my degree. Cooking (and even more so, blogging) food has, unfortunately, been low on my priority list. I have been eating old favorites, quick meals, and going out to eat more than I would prefer. So, last night, I had two hours between jobs and decided to toss together this soup to eat when I finished my second shift. It was the greatest idea. I have made & blogged a lot of soups before, but I will say, not-so-humbly, that this is the more delicious one yet. This recipe makes many servings, which is great because it heats up so well. Enjoy!

Prep Time: 20 minutes
Cook Time: 4+ hours

Ingredients
At least four (4) cups of stock -- I used three cups of Better Than Buillon's Roasted Garlic stock and one cup of vegetable stock
Four cups of fresh kale
3/4 pound of red potatoes
One (1) red onion
Two (2) tablespoons of olive oil
Eight (8) ounces of cream cheese -- if you used vegan cream cheese, this would be a completely vegan recipe!

Salt and pepper to taste

Directions
Dice your potatoes and onion into bite-sized pieces and toss into a large slow cooker.
In a large saute pan, heat the oil and toss in the kale. Cook for 5 minutes, tossing throughout. The kale should be slightly fried.
Toss the kale into the slow cooker.
Pour all of the stock on top of the vegetables and stir slowly to settle everything.
Turn on slow cooker's heat to high and cook for four hours.
Add the cream cheese and stir into the soup until completely combined.
Continue to cook on low for 30 minutes.
Enjoy a bowl now, enjoy a second bowl because the first was so good, and store the rest in your fridge until ready to reheat and enjoy again.

The Session: The Hard Stuff

2015-09-04T08:58:00.000-04:00

I was invited by the amazing Tasha (or, as you may know her on Twitter: @metacookbook) to join in on a monthly Friday beer blogging event called The Session. I love the idea; every month someone in the online beer community is the host and chooses the discussion topic. Tasha is this month's host and her questions are:

What do you want people in beer culture to be talking about that we’re not?
What do you have to say on the topic(s)?

These topics may seem a little outside of my realm of food recipes, but it's really not. The online beer community is near & dear to my heart and I want to be more involved in it. I also cook with beer quite a bit and hope to do more recipes and pairings with beer in the future (in fact, if you have a suggestion, please send it my way!). With all of that said, let's dive in.

I would like to see more discussion and inclusion of women in the beer community. Specifically queer women in the beer community. This may seem like a niche group, but there are actually a lot of us! There is a fantastic group in Baltimore called Lady Brew Baltimore, who gets together to brew a new beer monthly, as well as go to a variety of beer events (homebrew competitions, Chilibrew, etc.). This group, by far, is the most accepting that I have encountered. Diverse women - LGBTQ and straight, all different races, all different backgrounds, etc. - drinking, brewing, engaging. Visibility is an important tenant of being part of any community and, if we don't see ourselves represented, we don't believe that we belong. I don't want Lady Brew to be a unique situation; I want women to feel accepted everywhere they go within the beer community.

I am still pretty new to the beer community in some ways - I don't brew my own beer (yet!), I don't attend conferences or conventions, I don't blog often about beer - but I have long been a beer lover and someone who truly appreciates the nuances of the beer community/beer culture. I want to be accepted. I want to accept others. I know we can do that as a community, just buy someone a drink and ask them to tell you about themselves.

Cheers!

Honey Nut Goat Cheese Deviled Eggs

2015-08-17T12:50:00.000-04:00

This weekend was the Fourth Annual Deviled Egg Pageant and, of course, I competed yet again. Previously, I made Taco Deviled Eggs, Roasted Garlic Deviled Eggs, and Dill & Stone Ground Mustard Deviled Eggs. Every year, the competition gets even more cutthroat, and I wanted to step into the realm of sweet deviled eggs. I started with a recipe that I found for goat cheese deviled eggs and began to brainstorm on what would go well with goat cheese. I decided on a honey drizzle and my partner (who entered an amazing tiramisu deviled egg this year), suggested that I top that with crushed nuts. Thus, these beautiful deviled eggs were born. This recipe makes 20 deviled eggs.

Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients
Ten (10) eggs, hard-boiled and shelled
3.5 ounces of goat cheese
Two (2) tablespoons of mayonnaise
Honey and crushed walnuts to top

Directions
After boiling and shelling your eggs, slice them in half and spoon the yolk into a mixing bowl. Set egg whites aside.

In a mixing bowl, mix together all of the goat cheese and mayonnaise. You'll have to put some muscle into it, because you want the mayo and goat cheese to be distributed fairly evenly. The mixture may be a little less fluffy than your average deviled egg filling, but just taste as you go in case you need to add more mayo.

Spoon the mixture into the sandwich baggie and cut one small corner off. You will use this the same way that you would use to frost a cake.

Fill each egg white with the yolk mixture.

When you are ready to serve them, drizzle honey on top and sprinkle the crushed walnut on top of that.

Serve and enjoy!

Kale & Avocado Wrap

2015-06-22T14:52:00.000-04:00

Vegetarians sometimes have a harder time putting together simple lunches than meat-eaters, especially when things like lunch meat exist. Charmington's in Baltimore - you know, the awesome café that hosts my favorite monthly lit reading and even welcomed the President of the United States in January (!!) - makes a plethora of amazing meatless lunch options. Their kale and avocado wrap is my favorite and I just had to recreate it. Grab these ingredients from a grocery store and make enough to last for the week. The following recipe makes one kale & avocado wrap.

Prep Time: 10-15 minutes
Cook Time: none

Ingredients
1/2 cup of kale, washed and chopped coarsely
1/2 avocado, sliced
1/4 cup of cucumbers, sliced
One (1) tablespoon of garlic hummus -- or use your favorite type of hummus; you can even make it homemade
One (1) sun-dried tomato basil wrap -- I used Tumaro's Let's Skip The Sandwich wraps
One (1) teaspoon of freshly-squeezed lemon juice
1/2 tablespoon of olive oil
Additional toppings -- there are so many great things that can go on this sandwich: tomatoes, goat or feta cheese, herbs, etc.

Directions
In a small mixing bowl, whisk together lemon juice and olive oil.
Place washed and chopped kale into a large salad bowl and drizzle the olive oil mixture on top. Shake or mix until coated.

In your wrap, spread hummus and top with cucumbers, avocado, and kale. Add any additional toppings now.

Roll the wrap like you would a burrito. If you are saving the wrap to eat at a later time, wrap tightly in cellophane or Saran wrap.
Enjoy!

Veggie Migas

2015-05-28T09:18:00.002-04:00

Apparently, migas is one of my new favorite things. I haven't really been exposed to them too much growing up (which, I'm sure to some of you out there is completely blasphemous). They are fairly easy to make and super-filling and delicious. You can add any veggies to it that you want, but I kept it fairly simple for this recipe. I used a recipe from Cookie & Kate (lovelovelove that blog) as a guide and this recipe makes enough for two large servings.

Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients
Six (6) small soft corn tortillas
Two (2) teaspoons of olive oil
1/2 cup of red onion, diced
1/2 cup of red pepper, diced
One (1) jalapeno pepper, deseeded and diced
Four (4) garlic cloves, minced
1/2 can of black beans, drained and rinsed -- You can use more or less, depending on how hungry you are
1/2 teaspoon of cumin
Four (4) eggs
1 1/2 tablespoons of milk -- I used almond milk, you can use whatever you have on hand
1/2 cup of cheddar cheese, shredded -- You can use whatever cheese you'd like. Cheddar, monterey jack, or pepper jack would all work wonderfully
1/4 cup of salsa -- Or more, depending on your taste
Toppings of your choice -- I used sliced avocados, but cilantro, green onions, more veggies, etc. would all work.
Lime juice, salt, and pepper to taste

Directions
Preheat your oven to 425F degrees.
Take two of the corn tortillas and slice them into strips (about 1x2" or so).

Toss them in one teaspoon of olive oil and a bit of salt, and bake for 10 minutes, or until crispy. Flip once during cooking.
While the tortillas are baking, beat the eggs with the milk and set aside.

Spoon the black beans, cumin, and small amount of lime juice into a small saucepan, and warm on low heat until heated through. (I had a bit of extra veggies at this point, and added them to the black beans.)

Heat the garlic, peppers, and onion in a large skillet with one teaspoon of olive oil until fragrant, and then add the egg mixture into the pan. Scramble the veggies and the egg together.

Fold the crispy baked tortilla strips and the cheese into the egg mixture and cook until heated thorough.
Prepare your plate with the scramble (add toppings of your choice), the black beans, the salsa, and the additional soft corn tortillas.
Enjoy!

Strawberry Rhubarb Pie

2015-05-26T11:41:00.002-04:00

In lieu of a birthday cake this year, I baked my partner a strawberry rhubarb pie by request. I have never cooked with rhubarb before and was nervous because of the whole poisonous thing. Alas, it turned out deliciously and no one was poisoned! Success! This recipe makes one pie and was adapted from a great recipe from The Kitchn.

Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients
One (1) double pie crust -- you can use homemade, or store-bought, or somewhere in between
2 1/2 cups of rhubarb, sliced into 1/2" pieces -- I used four stalks. Make sure you remove ALL of the leaves before using
2 1/2 cups of strawberries, hulled and sliced

An easy way to hull strawberries is to use a straw to remove the stem

One (1) cup of granulated sugar
1/4 cup of cornstarch
Two (2) tablespoons of unsalted butter, cut into 1/4" pieces
1 large egg (for glaze)

Directions
Preheat the oven to 450°F.
In a large mixing bowl, combine the fruit with the sugar and cornstarch.

Spoon the fruit mixture into a pie pan lined with the bottom pie crust.

Take the butter pieces and add them throughout the fruit mixture.
Roll the top pie crust flat and cut into strips (1/4" works best).
Weave the dough strips together to form a lattice pattern on the top of the pie.
Beat the egg with one teaspoon of water.
Brush the egg glaze over the crust. Transfer the pie to a baking sheet.

Bake for 15 minutes, then reduce the heat to 350°F.,
Bake for another 30 minutes.

Remove when the crust is golden brown and the filling is bubbling.
Let cool & enjoy!

Chilled Peanut Butter Noodle Salad - "The Mental Salad"

2015-04-16T15:21:00.001-04:00

Golden West Cafe in Baltimore has one of my all-time favorite dishes: the vegan Mental Salad. It is essentially a romaine salad topped with cold peanut butter sauce-covered noodles, carrots, scallions & sesame seeds. It is so delicious and I just had to replicate it! I needed a starting place, so I used a Table For Two recipe as a guide. My recipe was enough to feed two people dinner, plus a few days of leftovers (these noodles are perfect for leftovers, since they have to be chilled anyway). Enjoy!

Prep Time:15 minutes (+ 40 minutes for cooling)
Cook Time: 45 minutes

Ingredients
For noodles
3/4 pound of noodles -- you can use many types of noodles here: spaghetti, rice noodles, udon, etc. I used Hakubaku's organic wheat ramen noodles.
2/3 cup of water
1/2 cup of peanut butter -- you can choose smooth or crunchy. I did about half and half. I think I also might have used more than 1/2 cup of peanut butter because I kept adding more in to taste. You do you.
1/4 cup of soy sauce
1/4 cup of rice vinegar -- try to get the seasoned one, if you can
Three (3) tablespoons of brown sugar
1/4 cup of peanut oil
Three (3) teaspoons of chili garlic sauce
One (1) teaspoon of sesame oil
One (1) inch of fresh ginger, peeled
Three (3) cloves of garlic, minced -- the original recipe calls for only one clove, but c'mon
Sriracha to taste -- I ended up tossing in about an extra two tablespoons of sriracha
For topping
Two (2) tablespoons of sesame seeds, toasted
Handful of fresh scallions, chopped
Two (2) tablespoons of unsalted (or lightly salted) peanuts, crushed
For salad
Three (3) cups of romaine -- I used about 1 1/2 to 2 cups per serving
1/2 cup of carrots, chopped finely or slivered

Directions
Cook noodles according to package.

While noodles are cooking, combine water, peanut butter, soy sauce, vinegar, brown sugar, peanut oil, chili garlic sauce, sesame oil, ginger, and garlic in a blender or food processor.

Process/blend until smooth.
When noodles are done, drain them and place them into a large mixing bowl (preferably one with a cover). Spoon in the peanut butter mixture and toss until the noodles are coated. If you have a covered bowl, you can just shake it. Here is T-Swift's Shake It Off to get you through that. Taste and add sriracha if needed.

Refrigerate for about 40-45 minutes. You'll know when it's done because it will be cool and the sauce will be much thicker.

When you're ready to serve, spoon some noodles onto a bed of romaine and carrots. Top with a sprinkle of sesame seeds, crushed peanuts, and fresh scallions.
Enjoy!

Black Bean and Cheese Enchiladas

2015-02-18T16:06:00.000-05:00

Enchiladas are great for entertaining a few folks or for making on a Sunday and wrapping up a few for your lunch over the week. The best thing about this recipe is that you can toss in any extra vegetables or proteins that you have lying around. This recipe makes at least 12 enchiladas.

Prep Time: 10 minutes
Cook Time: 45-50 minutes

Ingredients
Two (2) ears of corn, fresh -- If you don't have fresh corn on the cob, canned or frozen corn will do
One (1) can of black beans, drained and rinsed
About 25 ounces of enchilada sauce -- I didn't have time to make my own, but this recipe from Damn Delicious looks great
1/2 small red onion, chopped
Two (2) cups of cheese, shredded -- I used cheddar and the Mexican blend
1/2 cup of salsa
One (1) tablespoon of olive oil
Two (2) teaspoons of taco seasoning -- I used my homemade recipe; start with two teaspoons, taste, and add more seasoning as desired
Two (2) cloves of garlic, minced
12 soft corn tortilla shells
1/2 cup of green onion, chopped

Directions
Preheat oven at 350F degrees.
Shuck each ear of corn, cut off both ends, and slice off the kernels. Set aside.

In a large skillet, saute red onion with the garlic and olive oil for about 3 minutes.
Add in the corn and continue to saute for another 3-5 minutes.

Add the drained and rinsed black beans, salsa, and the taco seasoning. Mix thoroughly.
After everything has heated thoroughly (about 5-7 minutes), remove skillet from heat and set aside.
Lay out a corn tortilla, fill it with about 3-4 tablespoons of the corn and black bean mixture and a small handful of cheese.

Roll the tortilla and place in a casserole baking dish.
Continue to do this until all of your filling or tortillas are gone.
Cover the enchiladas with your enchilada sauce and top with the remaining cheese.
Bake for 25-30 minutes at 350F degrees and turn up the heat to broil (or at least 450F degrees) for the last 5 minutes to get more of a golden brown look.

Top with green onion, and serve with "the fixins" (sour cream, additional salsa, guacamole, etc.).
Enjoy!

Everything Bagel Truffle Oil Croutons

2015-01-29T13:57:00.001-05:00

These croutons are my new weakness! I wanted some croutons to bring to the Baltimore Homemade Trade event this past month and figured I would just use whatever bread I had lying around the house. There happened to be a ton of everything bagels in my pantry and once I got the idea in my head about these croutons, I had to make them. This recipe makes about six servings of croutons (one serving per salad or sitting, if you will).

Prep Time: 5 minutes
Cook Time: 40+ minutes

Ingredients
Four (4) Everything Bagels -- I used the Thomas brand
1/4 cup of olive oil
One (1) teaspoon of truffle oil
Two (2) cloves of garlic, minced -- optional

Directions
Preheat oven to 350F degrees.
Slice bagels into your preferred crouton-sized cubes.
In a bowl, combine olive oil, truffle oil, and garlic.
Lightly toss the bagel pieces until they are mostly coated with oil.
Place on a baking sheet lined with foil or parchment paper.
Bake for 20 minutes and then flip the croutons.
Bake for another 20 minutes. At this point, check to see if the croutons are hardened. If not, turn oven to 325F degrees and continue to bake in 15 minute increments until they are hard.
Remove from oven and let cool completely. The croutons can sit out for awhile while they cool, as they might continue to harden as they sit out.
Store in a plastic sandwich bag or Tupperware until ready to use. They should last about a month.
Enjoy!

Layered Eggplant Parmesan

2015-01-23T13:06:00.000-05:00

This dish brings out the best in eggplant parmesan and the best in lasagna. Meaning, it's delicious. Seriously delicious. I used Lick My Spoon's recipe as a jumping off point (the photos of her recipe made me want to lick my computer screen). This recipe makes about six servings.

Prep Time: 30 minutes
Cook Time: 70 minutes

Ingredients
One (1) large eggplant, sliced 1/2-inch thick -- or, multiple smaller eggplants; you'll need at least eight large slices
1/4 cup of extra virgin olive oil
Twelve (12) ounces of your favorite tomato/pasta sauce -- you can make your own, or buy a high-quality sauce
Three (3) cloves of garlic, minced
One (1) egg
1 1/2 cups of parmesan cheese, freshly shredded
One (1) cup of mozzarella cheese, shredded
Two (2) cups of ricotta cheese
1/2 cup of Panko bread crumbs
Four (4) tablespoons of salt
Salt and pepper to taste

Directions
Preheat oven to 450F degrees.
Sprinkle both sides of the eggplant slices with salt and place in a large colander for at least 15 minutes. This will pull most of the bitter juices out of the eggplant.

Lightly rinse eggplant slices off and pat them dry.
Place eggplant on a parchment paper-lined baking sheet and lightly coat with olive oil.
Bake for 40 minutes, flipping eggplant once. When done, eggplant should be roasted to a golden-brown.

While the eggplant is roasting, pour about 1/2 cup of tomato sauce into the bottom of a 9" x 13" glass baking dish. Set aside.
In a small mixing bowl, whisk the egg, and add in the ricotta, half of your minced garlic, and 1/2 cup of parmesan cheese. Flavor with pepper, if needed. Set aside.

When eggplant is done, remove from oven and begin layering in glass baking dish. You will have a layer of eggplant slices (it is okay if they overlap), a layer of the ricotta mixture, a layer of mozzarella and parmesan, and then a layer of sauce. Repeat until you are out of eggplant slices (this should be 2-3 layers).

Top with remaining parmesan and mozzarella.
Bake at 375F degrees for 15 minutes, or until cheese on top has melted.

While this is baking, toss panko breading, olive oil, and remaining garlic together in a small mixing bowl.

After about 15 minutes of baking, top your dish with the panko breading mixture and bake for another 15 minutes, or until the panko is lightly toasted.
Let cool slightly and enjoy!