Sunday, January 11, 2015

Roasted Sweet Potato and Chickpeas

I pinned this recipe from http://avocadopesto.com/2014/07/20/sweet-potato-chickpea-salad-gluten-free-vegan/  because I love, Love LOVE roasted sweet potato.  I made a few changes, but it is delicious!  So enjoy!


Ingredients
  • 1 can chickpeas, rinsed and drained
  • 1 medium sweet potato, peeled, and diced,
  • 2 tablespoon coconut oil
  • salt, pepper, to taste
  • 1 tsp ground cumin (or to taste)
  • ½ medium red onion, diced
  • 2-4 cloves garlic minced
  • large handful parsley or cilantro, chopped
  • 1 lemon, zested
  • ½ a lemon, juiced
Instructions
  1. Heat pan over medium heat and add oil. Cook diced sweet potatoes until lightly browned on all sides and cooked through. Add salt, pepper to taste and half the cumin powder .  Remove the sweet potatoes and add the chickpeas to roast. 
  2. In a large bowl , garlic, onion, and parsley.
  3. To the bowl add the sweet potato, chickpeas with the lemon juice and zest,
  4. Toss to combine. Add additional olive oil (up to one tablespoon -- optional).

Sunday, September 14, 2014

Vegetable Quiche

I had a friend at work give me a piece of the quiche that she made.  It was so good, and then I got the craving for more!   I happen to be watching my parent's house while they were out of town, which means that I am the collector of the chicken eggs.  Then, someone at work donated a bunch of hatch chilies, so I grabbed a handful and I grabbed all the other vegetables I had in my house and voila...quiche!!!  Now I have something to eat for lunch all week!  woohoo!!!


Vegetable Quiche

2 pie crusts
10 eggs
3/4 cup greek yogurt
1 cup sharp cheddar cheese

1/3 of an onion, chopped
2 garlic cloves minced
1 tomato chopped
2 handfuls of spinach, kale or other leafy green (I used one that had spinach, kale and collard greens)
1/3 of a red bell pepper chopped
1/2 cup chopped roasted green chilies
salt and pepper to taste

Instructions
  1. Preheat oven to 350 degrees.
  2. Heat olive oil in a large saute pan over medium heat. Add onion and red bell pepper to the oil. Saute for 3-4 minutes, add garlic and saute another minute. Add spinac, tomato and green chilies and cook just until spinach starts to wilt. Turn off heat and set aside. Spinach will continue to wilt.
  3. Place Greek yogurt in a large bowl and whisk until smooth. Add eggs, two at a time, whisking after each addition until smooth. Add grated cheese and salt and pepper to taste.
  4. Pour egg mixture into prepared quiche dish. Top with spinach mixture (much of the spinach mixture will sink into the eggs).
  5. Bake in a preheated oven until eggs have set, about 35-40 minutes. Allow to cool for 10 minutes before serving.


     

Sunday, February 17, 2013

Caramel Banana Pancakes


Caramel Banana Pancakes ....did I just say caramel banana pancakes??? Oh yes, yes I did...I had them this weekend at IHOP and couldn't rest until I had made them.  So, who wants to be my best friend?  I have some to share!!  oh, sweet mother of sweetness.
Make the caramel sauce and pudding ahead of time…but they do not need to be cooled.  For each serving cook two pancakes.  Put two tablespoons of vanilla pudding between the pancakes.  Add a tablespoon of caramel sauce if you are a wimp, and two tablespoons if you appreciate sweet, buttery caramel sauce, to the pancake.  Put half of the caramel sauce on the top pancake, slice a half (or more) of a banana on top of the caramel sauce and then the rest of the caramel sauce drizzled over the bananas.  Add a dollop of reddi whip (if you have any) to make it fancier and fun.  Then BANG!!  You are a pancake rockstar!!!!!

 


ATK Best Buttermilk pancakes

Ingredients

White Flour, 2 cup
Granulated Sugar,2 tbsp
Salt, ½ tsp
Baking Powder, 1 tsp
Baking Soda, ½  tsp
Buttermilk,, 2 cups
Greek Yogurt or sour cream ¼ cup
1 egg


Butter , 3 tbsp, melted

 Directions

Wisk flour, sugar, salt, baking powder, & baking soda together in a medium bowl.
In second medium bowl, wisk buttermilk, sour cream, eggs & melted butter.
Make well in middle of dry ingredients and pour in wet: gently stir until just combined (batter should remain lumpy with a few streaks of
flour) DO NOT OVER MIX!
Allow batter to sit for 10 Mins (DO NOT SKIP THIS STEP!!!)

Heat skillet to around 350, or large pan on the stovetop.  Using 1/4 cup for measuring, portion batter on to pan. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, (2-3 mins)
Flip and continue to cook for 1-2 mins longer


Caramel Sauce Recipe

Ingredients

·         1 cup sugar

·         6 Tbsp butter

·         1/2 cup heavy whipping cream

Method

1 First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water.

2 Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. Note that this recipe works best if you are using a thick-bottomed pan. If you find that you end up burning some of the sugar before the rest of it is melted, the
Quick Vanilla Pudding

2 cups milk

½ cup white sugar

3 Tablespoons cornstarch

¼ teaspoon salt

1 teaspoon vanilla extract

2 Tablespoons butter

Directions

1.       In medium saucepan over medium heat combine sugar, cornstarch and salt slowly add milk and whisk. In a. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.

 

Friday, January 4, 2013

Orange Chicken Stir-fry

I saw this recipe and guess what I had in my fridge...fresh citrus!  woohoo!  I also I am back to being able to cook and wanting to cook with lots of vegetables.  So, my fridge is loaded with veggies and ready for veggie cooking extravaganza! I used broccoli, asparagus, french green beans, red bell peppers, zucchini and served it with a buckwheat soba noodles.  So stir fry friends, stir fry.

Citrus Chicken and Vegetable Stir-Fry

modified from: Alice Currah is the publisher of popular food blog, SavorySweetLife.com

    Ingredients

  • Sauce:

  • 3/4 cup orange or other citrus juice
  • 2 tablespoons soy sauce (I used sweet soy sauce)
  • 2 tablespoons  vinegar (it calls for rice vinegar, but I don't like rice vinegar, so I used what I had)
  • 1 tablespoon orange zest
 
  • 2 large cloves garlic
  • 1 teaspoon minced ginger or 1/2 tsp powdered ginger
  • optional sweetener like sugar, honey, agave, etc.
  • Stir-fry:

  • 1 pound chicken tender cut into cubes
  • salt and pepper
  • 3 tablespoons corn starch
  • 4 cups chopped vegetables such as broccoli, carrots, celery, mushroom, snap peas, red peppers, sweet potatoes ...whatever you have on hand.
  • olive oil
  • 1/2 cup medium yellow onion, chopped

Instructions

  1. Blend all the ingredients for the sauce in a blender or food processor for 10 seconds.
  2. Taste the sauce and add your choice of sweetener to your liking.
  3. Blend again for a few more seconds.
  4. Heat the sauce in a large skillet on medium-high heat for 5 minutes. Carefully transfer the sauce to a heat proof bowl.
  5. Rinse the skillet clean.
  6. Season the chicken with salt and pepper.
  7. Add the corn starch and massage the chicken with your hands.
  8. If using fresh broccoli or green beans, boil the broccoli for 3-5 minutes until soft enough to pierce with a fork yet firm.
  9. Transfer the vegetables to a plate lined with a paper towel.
  10. Wipe down the skillet until dry.
  11. Heat approximately 1 tablespoon of oil in the skillet on medium-high heat.
  12. Cook the onion and chicken until the chicken is cooked through, approximately 3-4 minutes.
  13. Add the remaining vegetables and stir-fry them together for 2 minutes.
  14. Slowly add a few tablespoons of sauce while stirring the vegetables and chicken.
  15. Continue to add the sauce a few tablespoons at a time, allowing about 15 seconds between each addition to allow sauce to slightly cook down.
  16. Spoon the stir-fry over a bowl of hot rice or noodles. Serve immediately.

Why I will never buy another Granola Bar!

Yes, I made homemade granola bars.  They were easy and oh, so tasty!  I used almonds and cranberries, but I also want to make pecans and cherries or peanut butter and chocolate or ...whatever else I can think of.  So, if you like granola bars you have to try this!  Though, one tip, use parchment paper on the bottom or they will stick solid. 



Granola Bars

1 1/2 cups of rolled oats (I used 1 cup rolled oats and 1/2 cup steel cut oats)

1 cup chopped almonds (or other nuts)

1 cup dried cranberries (or other dried fruit)

1/2 cup brown sugar

1/2 cup honey

 
 

Preheat oven to 350. Mix all ingredients. Spread into a well-greased pan. Bake for 10-20 minutes, depending on your crunch preference (the longer it cooks, the crunchier it gets). Let the granola cool before you cut it, or it will fall apart.

Sunday, December 2, 2012

Salted Caramel Butterscotch Budino (Italian Pudding)

 

I went to a restaurant not long ago, with a several co-workers.  We were at a conference, and we were chatting it up when this dessert was set in front of us.  I took a bite and it was if I was on a white, fluffy cloud of pure sweet ecstasy.  So you know I had to try to find a recipe and recreate.  Here is what I found!!  It was delicious!!!  Really, really good.  I would probably use one of my other tried and true butterscotch pudding next time, but this was still fabulous.  It is not as difficult as it might seem at first, so give it a whirl and enjoy pure joy!!!
 
xoxo
***"From Chef Marcie Turney of Philadelphia's newest Italian restaurant, Barbuzzo."

 
Salted Caramel Butterscotch Budino (Italian Pudding)

Ingredients

Salted caramel
    • 1/4 cup granulated sugar
    • 1 tablespoon light corn syrup
    • 3 tablespoons water
    • 1/4 cup heavy cream
    • 2 tablespoons unsalted butter
    • 1 teaspoon sea salt ( the flaky kind, plus more for garnish)
    • 1/2 teaspoon pure vanilla extract
Pudding
    • 2 tablespoons pure maple syrup ( preferably grade B)
    • 1/2 cup dark brown sugar, packed
    • 1/4 cup water
    • 1 teaspoon kosher salt
    • 2 1/2 cups half-and-half
    • 1 eggs, large
    • 2 egg yolks, large
    • 3 tablespoons cornstarch
    • 1/4 cup whipped cream, for serving





Yes, Virginia, there is a reason I named it "kitchen of tasty....chaos :) 


















Directions
  1. Make the salted caramel: In a heavy-bottomed saucepan, bring the sugar, corn syrup and water to a boil over high heat, swirling (not stirring) to caramelize evenly. When the caramel reaches a dark amber color (about 3 minutes), remove from the heat and carefully add the cream. (The mixture will foam up.) Add the butter, sea salt and vanilla and whisk to combine. Set aside and reserve.
  2. Make the pudding: In a saucepan, combine the maple syrup, brown sugar, water and salt and bring to a boil over medium-high heat, stirring occasionally. Simmer for about 5 minutes, until the mixture darkens slightly in color. Remove from the heat and whisk in the half-and-half until smooth.

Directions
  1. In a large, heatproof mixing bowl, whisk the whole egg with the egg yolks and cornstarch until combined. Whisk in the maple-syrup-brown-sugar mixture in a slow, thin stream. Pour the mixture into the saucepan through a fine-mesh strainer and cook over medium heat, whisking constantly, until it thickens to a pudding like texture, about 5 minutes.
  2. Divide the pudding among four 8-ounce ramekins or small mason jars and top each with a quarter of the reserved caramel. Cover and refrigerate for at least 2 hours or up to overnight. Sprinkle the top of the puddings with sea salt and a dollop of whipped cream before serving.

Sunday, September 23, 2012

Happy, Healthy, Homemade Ramen


That's right, homemade ramen.  I was in the Asian food section of my local Fry's grocery store when I came across organic, wheat ramen. Sounded interesting to me, so I bought a pack.  It happened several days later I had food poisoning and was unable to eat solid type food for a couple days.  So, I made soup....ramen soup.  It doesn't look a bit like the ramen you are used to buying in the store, it was better, sooooooo much better and very, very, very simple.  So here is my feature presentation:


                                                         Sara's Simple Ramen Soup

1/2 onion, chopped
2  carrots, quartered and chopped
2 stalks of celery, halved and chopped
5 cups of chicken broth (or beef broth, or vegetable broth)
one bundle of ramen noodles (organic wheat)

In a medium pot, boil ramen noodles in water as directed on the package.

In another pan, saute onion in 2 tbsps of oil or butter until soft and fragrant.  Add carrots and celery.  When they are soft add the broth and cooked ramen noodles and simmer on low for 15 minutes.  As salt and pepper as needed. 

That's it!!!!  You could also shred a rotessiere chicken for more flavor and punch and other vegebables such as zucchini, peas, fresh green beans etc.  Have fun with it!