Organically Me

2011-08-11T20:38:00.000-04:00

Hey guys,

I just wanted to let everyone know that I've officially moved over to a self-hosted wordpress site: organicallyme.net. I'm pretty sure I moved all of my readers over, but if not, please subscribe to my site via this feed. The layout isn't done by any means (if anyone knows anyone who wants to make me some graphics out of the kindness of their heart, give me a shout) but I want to start actually blogging again, so I'm not going to wait until everything is prettied up to start.

Once again, subscribe to my RSS feed here: Organically Me

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Self Hosting

2011-08-09T19:50:00.002-04:00

Hey guys!

Over the next few days (or weeks, based on how this day is going) I'm going to be moving to a self-hosted blog. In between pulling my hair out and eating my weight in cookie dough to ease the stress, I'll be popping in to let you know how keen I think you all are. If any of you can offer any advice, resources, or anything to make this process go a little more smoothly, I'd squeeze you like a python. Right now I'm in the process of moving from blogger to wordpress.

Kill me.

Or send booze.

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Long Time, No See

2011-07-31T11:49:00.000-04:00

Hey y'all!

I haven't been posting lately because I've been back in Florida visiting my new boyfriend. In case you were wondering, he's incredibly handsome and sweet and perfect. Well, I've been so busy spending time with him and enjoying my time that I haven't had neither the time nor desire to post. That, and I didn't bring my computer, so I've been out of commission in that respect. I just thought I'd pop in and tell you guys that I'm still here, still having a blast, and that I heart each one of you.

Remember to smile today. I know I did. :)

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The Dark Side of "Healthy" Blogging

2011-07-21T11:03:00.000-04:00

Healthy living blogs have a lot of positive qualities. I've met great people, have an outlet to share my story, and they opened up my life to cooking.

But they have a dark side. A side that uses healthy eating as a rouse to cover up obsession. No, I'm not talking about any one person in particular, and I'm not saying that healthy eating automatically equates to obsession, but for me, it did.

Healthy living blogs introduced me to the world of 40 calorie almond milk; chia seeds that I could steep in said almond milk and create a putrid "pudding"; adding flax eggs instead or real eggs, applesauce or pumpkin instead of butter, and always whole grain flours instead of fluffy AP flour; working out multiple times a day because once a day never seemed good enough.

In my opinion, healthy living bloggers were among the healthiest people in the world. I wanted to be like them. So I did all of that - switched my milk, made substitutions to have "healthier" desserts, worked out like a maniac, and even tried to convince myself that I needed to go gluten free because so many bloggers were doing it.

Is this healthy? No.

Do I see it a lot in the blog world? Yes.

It took me a long time to accept that what I was doing was extremely unhealthy. It took a period of binge eating and trying to find what makes me happy in order to come to where I am now. And where I am is wonderful - I'm using real oils to saute instead of zero calorie sprays (do it, it tastes world's better), eating egg yolks without a concern for (my non-existent) high cholesterol, and moaning in pleasure over a hearty slab of tiramisu.

I still drink almond milk and use things like cacao nibs, flax, and whole grains. The difference is that now I know that I'm consuming these things because I like them, and not because I think they're healthy for me.

Here are a list of a few tips that helped me. If you're catching yourself in the blog comparison game, or you're becoming obsessed with healthy eating to the point where eating even a bite of cake nearly gives you a panic attack, then I hope these will help you, too.

1. If you read blogs that trigger you, remove them from your google reader. Removing that temptation will help you, believe me. If the blog isn't staring you in the face every day, you'll be less tempted to seek it out to read it.

2. Look at one thing in your kitchen that you deem "healthy" or something that you've seen frequently in the blog world. Evaluate why you're buying it and eating it. Do you genuinely like the taste, or do you buy it because you think it's healthy? If you find out that it's because of the latter, then maybe try to buy something that you do like instead.

3. Don't kill yourself with exercise. I know that you read bloggers who do HIIT, a run, and yoga all in one day, but you don't have to do that. I only exercise once a day, without killing myself, and I feel great. Don't think that you need to keep up with these bloggers to be healthy or fit - you don't. And take rest days - by that I mean doing no exercise for one whole day - because your body, and mind, deserve it.

4. Meditate. I do 5 minutes of meditation a day (or as often as I remember to) and repeat a mantra that is special to me. It helps me focus and feel happy and at peace. Create a mantra that is special to you and repeat it as you meditate.

5. Remember, you are beautiful. You deserve to give your body, your mind, and your stomach respect.

Bottom line is: Eating a chocolate chip cookie will not make you fat. Not running 10 miles today won't make you lose all of your endurance. If you don't buy chia seeds then you won't be void of omega-3s. Don't let "healthy living blogs" consume you - life is so much more than a website. So, so much more.

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Things Men Shouldn't Do to (Women) Runners

2011-07-15T12:00:00.000-04:00

I thought I'd do a fun post today, mostly because I haven't perfected the bean burgers that I'm dying to share, and partly because I'm becoming greatly annoyed lately.

Annoyed at men.

I know this isn't anything new, but let me explain. Every time I go out for a run, at least one man does something rude, stupid, or just plain creepy. My reactions span from uncomfortable, to amused, to giving him the meanest look my sweaty face can create.

So, over the past few days, as I've been running, I've been going through a list of things men shouldn't do to women runners. So, without further ado, here are my top five (current) annoyances with men.

Things men shouldn't do to (women) runners

5). If a woman runner (or any runner, for that matter) is about to run past your driveway, make sure to look both ways. If you don't look at what's going on around you, you will kill someone. Thankfully the runner you almost hit was smart enough to stop as she saw you race out of your driveway while looking the opposite direction.

4). If a woman runner is running toward you and you look directly at them, then turn around as they run past, don't think that they can't see everything. While I'm flattered you wanted to see my behind as I run, I do not appreciate your lack of subtly in doing so.

3). If a woman runner decided to take her running shirt off because it's 90 degrees and a sports bra is more comfortable, do not whistle at her. I'm not Heidi Klum in a new Victoria's Secret ad; I'm running around in a sports bra covered in sweat. I feel uncomfortable, hot, and not sexy in the least.

2). If you see a woman runner while you're driving, do not beep at her and stick your thumbs up at her. Or give her a creepy smile. Why? I just told you - it's creepy. She doesn't want to be oogled while she runs, she wants to run. And now, she wants to run away from you.

1). This is a pretty basic one and should be followed by everyone: smile. If you see a woman runner, or any runner, and they smile at you or give you a little wave of acknowledgment, smile back. It's common courtesy, and part of that whole unspoken runner's bond. Plus, she'll feel like a dope if she gives you a grin and you look away.

In short, be friendly, be respectful, and don't oogle women runners. Or, at the very least, don't do it to me. Capisce?

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Coconut Curry Tempeh with Coconut Quinoa

2011-07-13T09:00:00.000-04:00

I love coconut.

Sprinkling little flakes on top of oatmeal makes me happy. Watching virgin coconut oil melt in a pan, allowing its lovely scent to perfume my kitchen is heavenly. Digging into the meat of a young Thai coconut makes all my raw dessert dreams come true.

And then there's coconut milk. It's creamy, luscious, and a perfect complement to curry powder and garam masala. It makes me swoon. My senses*, particularly smell, go into overdrive. I feel almost exotic, even with my Irish skin and gray blue eyes.

* Except for sight. I apologize for my recent penchant for similar color schemes in food.

This dish explodes with just enough coconut to mellow the aroma and heat of my homemade curry powder and the tinge of heat from cayenne pepper. The quinoa almost melts away, posing a perfect texture contrast to nutty chunks of tempeh and crisp green beans. Top with just a touch of roasted cashews and cilantro, and you have a trip to a far away, Exotic land in your mouth.

Coconut curry tempeh
Ingredients
- 1 block tempeh, cut into cubes
- 1/2lb green beans, cut into inch pieces
- 1/2 cup coconut milk
- 1T coconut oil
- 1 garlic clove
- 2t curry powder
- 1/2t cayenne pepper
- 1/2t ground ginger
- 1t garam masala
- 1/4t sea salt

Instructions
- Melt coconut oil in a large saute pan. Add curry, cayenne, ginger, and garlic and toast on medium heat, stirring constantly, until spices are a shade darker (make sure not to cook them for too long - they burn easily). Add coconut oil and stir to combine. Once heated, add the tempeh and green beans and toss until everything is thoroughly coated. Cook on medium heat for around 10 minutes. Add cooked coconut quinoa, stir until combined, and serve with a garnish of chopped cashews and cilantro.

Coconut quinoa
Ingredients
- 1/2 cup quinoa
- 1/2 cup coconut milk
- 1/2 cup water
- Pinch of sea salt

Instructions
- Combine all ingredients, bring to a boil, then simmer (covered) for 15 minutes or until all liquid is absorbed. Let stand for 5 minutes, then fluff.

Serves 2

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Pasta with Avocado Cream Sauce and Cilantro Oil

2011-07-11T09:00:00.004-04:00

For the past week or so, I've gone through at least half an avocado a day. Usually I'd just top my lunchtime sandwich with half or mash some up for Mexican salads; I didn't get too creative with them. So when I saw a lone, super ripe avocado in the fridge, I decided to get sassy.

Since I also had a decaying bunch of cilantro in the crisper, I decided to let loose with that as well. Does it bother anyone else that when you want to use fresh herbs, you end up buying way more than you need, letting the herb ultimately decompose in the fridge?

Right, this is a food blog. You don't want to hear words like decaying and decomposing. Moving on.

This was definitely one of those "use up the leftovers" type of meals. One of those "I pray this somehow comes together" dishes.

(It also happens to be one of those "looks horrifically unappetizing and monochromatic" dishes, but that's a minor detail.)

And come together it did. Beautifully, in fact.

The avocado cream sauce is just so creamy. It's luscious and coats the pasta in such a way that each noodle is almost cloaked. The cilantro oil adds just enough fresh punch; each bite has just a subtle herbaciousness that takes the dish to a heightened level. It just works.

Pasta with avocado cream sauce and cilantro oil
Ingredients
- 8oz pasta (I used gluten free rotini, but most will do)

Sauce
- 1 large ripe avocado, halved and pitted
- 1T white miso (optional)
- Juice of 1/2 lemon
- 1 garlic clove
- 1/4 cup unsweetened milk (I used almond)
- S&P, to taste

Cilantro oil
- 1 cup cilantro
- 1/2 cup olive oil
- Sea salt, to taste

Instructions
- Cook pasta according to package directions. Set aside.
- Prepare cilantro oil by blending olive oil and cilantro until thoroughly combined. If you want to remove the solids, strain through a mesh sieve. Set aside.
- Prepare sauce by adding all ingredients except milk in a blender or food processor. Slowly add milk until mixture is creamy and completely smooth. Add sauce to pasta and toss until coated. Drizzle each serving with cilantro oil.

Serves 4

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5 Healthy Foods I Love

2011-07-08T09:00:00.004-04:00

I was reading Andie's blog, as I do every day, and stumbled upon a series of posts she made entitled "5 Healthy Foods I Love". And you know what? I loved them. Every single one. I wound up leaving her an incredibly verbose comment and decided that I would post my own, as to save her from reading my rambling any further over random ingredients I've helplessly fallen for.

1. Eggs

Eggs make me happier than they should. I love buying a fresh dozen and boiling half of them. I grab a chilled one on a semi-daily basis and slowly eat them as snacks, pulling away the white to savor the nude creamy yolk. I prefer my eggs local, organic, and in my mouth.

I also love poached eggs with my entire heart. And fresh herb omelettes. And quick baked eggs with little nuggets of goat cheese melting ever-so-slightly over top.

2. Berries

My fridge is about to explode with berries. The other day I bought two pints of the biggest, darkest, sweetest blackberries and have already polished off one of them. I love eating berries in their true, unadulterated form - raw, crisp, bursting with juice and a summery freshness that only berries can produce. Sure, tarts, pies, and crumbles are all among the things I would never refuse, but I love them as they are.

3. Peanut butter

Sometimes I buy almond butter, and am subsequently disappointed that it always tastes like oily, ground up cardboard. Sometimes I spend $6 on Peanut Butter & Company flavors, which only work with sweet applications. Cashew butter is delicious, but the price makes us only occasional lovers. What I love the most is regular, salted, silky peanut butter. Peanuts and salt - that's all you need.

4. Avocados

I jumped for joy when I saw avocados on sale for $4/5. I've bought four in the past two days; I have eaten two. I love them mashed into guacamole, grilled, sliced in salads or betwixt two slices of bread, or halved, eaten with just a sprinkle of sea salt and a fork. I love them any way, in all their buttery glory.

5. Raw cacao nibs

I mistakenly bought cacao nibs at Whole Foods months ago. I thought they were something else that was on sale for $2/5, but when I got to the register, they were $6.99. I didn't have the heart to send them back, so I took them home with me. They're pebbles of crunchy and bitter chocolate in its most raw and purest form. They add lovely texture to almost anything, and their bitterness strangely appeals to me.

Honorable mention: My curious cat, Mary

But I don't eat her. I just cuddle her and shower her in kisses.

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Mexican Salad

2011-07-06T09:00:00.001-04:00

Many months ago, I went to Cafe 118 for yet another perfectly deletable meal. I ordered the taco salad, which was full of so many flavors and textures that my mouth went into overdrive. I took a bite. I moaned. I took another bite. And moaned.

Oh did I moan.

After proclaiming it to be the best salad ever, I vowed to make it at home.

And I didn't.

Dehydrated tortillas? Cashew sour cream? I'd love to. My wallet? Not so much.

So, after reading a post on Andie's blog, I decided I had to make a Mexican salad. A simple one, full of my aromatic frijoles, fresh, vibrant vegetables, guacamole as smooth as butter, and one of my favorite herbs, the misunderstood cilantro.

It's easy. So easy you've probably seen it before. So easy you probably don't think it's worthy of a blog post. But I do, and that's all that matters, isn't it?

Mexican salad
Ingredients
- 1 head romaine, chopped
- 2/3 cup black beans
- 1 large corn cob, grilled* and kernels removed
- 1 cup pico de gallo
- 1/2 cup guacamole**
- 2-4T plain Greek yogurt, or sour cream

* To grill corn, just coat with a little olive oil and place on direct heat, turning every few minutes, until lightly charred.

* My guacamole varies almost every time I make it. For this, I mashed one avocado and combined it with the juice of 1/2 a lime, 1/2t each cumin, onion powder & garlic powder, 1/4t cayenne, and some sea salt. I like mine super smooth.

Instructions
- Combine all ingredients and serve chilled.

Serves 2

Pico de gallo
Ingredients
- 1lb roma tomatoes, chopped
- 1 small red onion, diced
- 1 small jalapeno, minced
- 1 garlic clove, minced
- Juice of 1 lime
- 1/2 cup cilantro, chopped
- S&P, to taste

Instructions
- Combine ingredients and chill for at least an hour.

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Raw Chard Wraps

2011-06-30T09:00:00.001-04:00

I remember a time in my life when I thought that "raw food" meant eating a bagful of baby carrots smothered in ranch dressing, or choking down a skinned, sliced pear that my mom forced me to eat after lunch or dinner, as a feeble attempt to get me to eat one nutrient dense food.

To me, at that time, vegetables were only palatable if they were cooked to near exhaustion - losing their luster, their vibrancy - and left clinging to whatever nutrient they could find in a bath of boiling water. Fruits were reserved for bowlfuls of summer fruit salads, scarfed down between handfuls of chips and cookies at my grandmother's backyard.

The word "sunflower seed pate" meant nothing to me. The only sunflowers I knew were in their salty shells, poking me in the gums every time I tried to eat them.

And then I went to Florida. I went on a little date to Cafe 118 in Winter Park and fell absolutely, head over heels, will-you-elope-with-me-tomorrow in love with raw food. And raw s'mores. Especially those s'mores.

I dream of those s'mores night.

Ahem. Anyway. I've made multiple attempts at making raw food meals, but never tried my hand at a raw wrap. The reason? I can't wrap things.

Don't ever think about asking me to making a burrito. Unless you want a tortilla flung across the room.

But I put on my big girl panties and decided to make these anyway. And you know what? They are marvelous. They're full of nutrients, varying textures, and give you a boost of energy that only raw foods can; these wraps are everything I hoped they would be.

Raw chard wraps
Ingredients
- 2 large swiss, red, or rainbow chard leaves
- Sunflower seed pate
- 1 avocado, sliced
- 1 small cucumber, sliced
- 1 small red pepper, sliced
- 2 carrots, shredded
- 2T cilantro

Instructions
- Spread 1/4 cup pate on two chard leaves, in an even layer in the center. Divide remaining ingredients on top of each leaf. Fold bottom of leaf up, then fold the sides in, and roll tightly. Slice in half and serve.

Serves 2

Sunflower seeds pate
Ingredients
- 1 cup raw sunflower seeds, soaked 1 hour
- 1 garlic clove
- 1T lemon juice
- 2t nama shoyu
- 1/4 cup water
- 1/2t cayenne

Instructions
- Combine all ingredients except water in a food processor and pulse until a paste forms. Add water until pate reaches desired consistency.

Serves 4

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My First Day of Summer + Orlando Page

2011-06-22T18:00:00.000-04:00

How did you spend your first day of summer?

I spent it at this glorious place:

Epcot! Even though I had a long, fun-packed day at all of the Disney parks when I first got here, I wanted to go back to Epcot for some more shenanigans and 'traveling'.

Why take pictures of the park when I can take pictures of ducklings?

Being that it was 103 and deathly humid outside, lots of stops were made at Club Cool, where I had copious samples of Chinese watermelon soda. I don't normally drink soda, especially regular kinds, but, in that heat, I would have drank toilet water if someone offered it to me.

Though we went on all of the rides, I was really there for the food. After some walking and fun, we rolled into the Soarin' building for lunch.

Disney is known for extremely high prices at, well, everything. But I managed to find some inexpensive eats that took my palete on a thrill ride.

Sunshine Seasons is an awesome food court filled with a plethora of options, including sandwiches, salads, Asian cuisine, and a delicious bakery; most things are under $10-15. For lunch I rolled with a roasted beet & goat cheese salad in a honey sherry vinaigrette.

This large, absolutely delectable salad was less than $8, making it both inexpensive and healthy.

Did you know that Disney grows most of their produce on sight? The veggies in my salad were Disney's own! They also grow a lot of incredible tropical fruit, including the dragonfruit, which is my personal favorite.

After more walking and pursuing around Future World, we skipped off to the Around the World section for some country hopping. After a brief stop in Canada, some falafel dreaming in Morroco, and a burning desire to consume four pints of beer in England, we stopped in Germany.

Oh, Germany. I love German beer. I love German chocolate cake. I love sauerkraut. I love the Werther's caramel store in Epcot.

Somehow, some way, this happened while in the caramel store.

Dear me. Less than $4.00 for one of the best cupcakes I've ever had.

At around 7pm, it was unfortunately time to leave. I wish I could show you a healthy, delicious dinner that I had in one of the countries before leaving, but that didn't happen.

What did happen, you ask?

Um. Well. You see...I, um..sort of had an ice cream cone the size of my face. For dinner.

What? It was hot.

***

I'm working on an Orlando page to feature on the blog. It'll be full of restaurant, park, bar, and other activity reviews, so anyone traveling to O-Town can get some fun ideas. I'll have a link up when it's done!

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Shamu and Circuits

2011-06-20T15:07:00.000-04:00

The other day I went to this little place - I'm not sure if you've heard of it - called Sea World. ;)

I've only gone once before, and I wasn't too impressed. I saw some sad animals, including a very lonesome looking polar bear, and the whole excursion just made me pretty mopey. I don't enjoy seeing animals held in capivity. But, since my padre told me to pick two parks that I wanted to go to, I figured I'd give Sea World another try.

I'm so glad I did.

I went into it with an open mind, saw some incredibly beautiful shows (especially A'Lure; positively gorgeous) and got up close & personal with some precious baby dolphins.

And some killer whale love.

***

Disclaimer: I am not a certified physical trainer. Please consult a trainer or doctor before performing this workout.

I spent days formulating an at-home circuit work out that requires no equipment, will raise your heart rate quickly, and make you sweat like a beast. This workout is designed for beginners or intermediate-beginners, is fun, fast, and will work multiple muscle groups.

1. Wall sit (works the quads): Hold for 30 seconds
2. High knees: 30 seconds
3. Plie squats (works the thighs, hips, and booty): 10-12 reps
4. Rock & roll core twists (works the obliques): 8-10 reps
5. Dolphin plank (strengthens arms, core and shoulders): Start in dolphin plank pose, then push back to downward facing dog. 10-12 reps.
6. Stepping leg lift (works the booty): 10-12 reps.
7. Chair calf raise (works the hamstrings): 10-12 reps.
8. Superman (works the lower back and booty): 30 seconds

Repeat 2-3 times.

I promise this workout is a good one; let me know if you try it!

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Super Short, but Sweet

2011-06-13T21:05:00.000-04:00

Hi, friends!

I have no pictures and, well, no food to show you, but I just wanted to pop in and say that I'm safe (and happy) in Orlando. It has been pretty relaxing for the most part, but there have been some shenanigans (fourteen hour Disney excursion, for instance), probably too many "adult beverages" and lots of laughs.

Sidenote: If you live in Orlando/surrounding areas, please don't hesistate to ask to meet up. Really, I'm getting kind of bored in my padre's casa in the middle of nowhere, so I need entertainment. I'll show you my favorite vegan cupcakery!

I've been eating out a lot (re: way too much) and need to get back in the kitchen soon. I'll make sure to try to get some scrumptious food on the blog, or at least photographs of some sort to prove that I'm actually lounging in a place that is now in a state of emergency due to brush fires and draught.

It was 98 degrees today. Nick Lachey says hello.

I'm funny.

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Seared Scallops with Millet, Chickpeas, and Watercress

2011-06-07T09:00:00.010-04:00

I'm currently riding the silver bird in the sky en route to Orlando, but I wanted to leave you with the special dinner I prepared myself a few days ago.

You see, I wanted to make myself something a little fancy for my last dinner at home. I don't know how often I'll get to cook or eat as I normally do while in Florida, so I figured I'd take some time to treat myself to something lovely.

What is lovely to me?

Scallops that are crisp and caramelized on the outside, and melt in my mouth like pats of butter on the inside. To me, scallops are the marshmallows of the sea.

After I picked up some big sea scallops from the fish monger, I pondered what to pair with them. I ended up grabbing a few things that seemed complementary - organic chickpeas, peppery watercress, a juicy lemon, and some parsley.

The scallops were so fresh, sweet, and easy to cook. Many people are intimidated by scallops, but please don't be! They take but a few minutes and, with a little care, are fantastic.

Seared scallops with millet, chickpeas, and watercress
Ingredients
- 1lb sea scallops
- 1/2 cup millet, uncooked
- 1 cup chickpeas
- 1/2 cup watercress
- 1/4 cup flat leaf parsley
- 2T olive oil, divided
- 2T lemon juice
- 1t lemon zest
- S&P, to taste

Instructions
- Prepare millet. Set aside.
- Prepare scallops. First, check to see that the muscle is removed. Then, pat them dry with a paper towel, as dry scallops sear much better than wet ones. Season with salt and pepper.
- Add 1T olive oil to a skillet on medium high heat. Once skillet is hot, add scallops and cook for 2 minutes on one side. Scallops will let you know when they're done when they lift easily from the pan. Flip and cook for 2 minutes on the other side.
- Combine millet with chickpeas, watercress, parsley, lemon juice/zest, and remaining oil. Stir and heat on warm until greens begin to melt and chickpeas are warmed. Divide millet mixture and scallops between two plates and serve warm.

Serves 2

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Orlando Dreaming

2011-06-06T10:25:00.000-04:00

You know what I miss?

It's not hard. Just guess.

Why, yes I miss the birthday cake I destroyed in two days. But that's not it.

I miss Orlando.

Um. Maybe I just miss the food?

That's better.

Orlando makes my heart sing. I'm so helplessly in love with that city and I miss it almost daily when I'm not there. I know that I'll be moving there as soon as humanly possible.

The good news? I'm going to Orlando tomorrow! If for nothing else, to update my photographs.

Any Florida bloggers? Let me know if you want to get together and we'll have a little meet-up.

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Strawberry Agua Fresca Cocktail

2011-06-05T09:00:00.003-04:00

My birthday was yesterday (22!), and it was a perfectly relaxing day spent hanging out with my mom, stuffing my face full of Dal Makhani and warm, bubbled roti, stuffing my face even more with chocolate strawberry cake, and drinking these cocktails.

I really wanted to create a birthday cocktail. There's something so adult about mixing up drinks, and I quite like it. I don't drink often, but a glass of beautiful oak-aged wine, a craft beer, or a refreshing cocktail really makes me happy.

Happy to the point that, a few nights ago, I poured myself a glass of wine and decided to make my own cheese plate, because what is wine without cheese?

Stabler without Benson.

Marshmallows without a campfire.

My cats without one of my body parts to attack.

So, I sat in my living room, slowly eating champagne cheddar, strawberries, and taking gulps of merlot, all while watching Real Housewives of Orange County.

Right. So, back to this cocktail: I wanted something light, fruity, colorful, and with a little kick. I could say something akin to "like me!" but that would be silly.

Oops.

I decided to add some alcohol to one of my favorite summertime drinks: agua fresca. This drink means "fresh water" and is served in many Mexican restaurants. Basically, you blend any fruit (or even vegetables like cucumber), add cold water and some sweetness, and enjoy with the sun on your shoulders and a breeze in your hair. I added alcohol because, well, why not?

It'll make any summertime event special - barbecues, date nights, a lazy weekend, and even a birthday - and take you to straight to Mexico.

Strawberry agua fresca cocktail
Ingredients
- 1lb strawberries, hulled
- 2 1/2 cups cold water
- Juice of 1 lime
- 2-4T honey
- 8oz white rum

Instructions
- Blend strawberries with 1 cup water and puree until smooth. Strain through a sieve to remove seeds. Add back to the blender and mix with remaining water, lime, and honey. Pulse to combine.
- Add ice to a shaker*, then add strawberry mixture and rum. Shake for a few seconds, then add to glasses (or jam jars!), garnish with a strawberry and enjoy!

Serves 4

* If you don't have a shaker, just add alcohol with strawberry mixture and stir to combine. Transfer to a pitcher and serve over ice.

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Kale Salad with Citrus, Mint, and Feta

2011-06-02T09:00:00.000-04:00

Good news: I can eat again. Even though I didn't think it would ever happened, my throat is perfect and I'm healthy again. Of course, the first thing I thought to care about was food.

When I wracked my brain for what exactly to eat, I came up short on life's little delicacies.

Pizza? No.

Chocolate? Not a chance.

Lemon poppy muffins? Absolutely not.

You sure about that chocolate? Don't tease me.

You see, for over a week, I ate poorly. Poor in nutrition and poor in amount. My diet consisted of every soft carb I could force down my near closed throat. Oh, and milkshakes. And ice cream. So, where did this leave me?

Vegetable hungry. So very vegetable hungry. All I could think about was the crunch of a carrot, starchy sweet summer corn, and raw kale.

Well, those were all I could think about aside from s'mores, of which I ate many. Something about completely charred marshmallows makes me irrevocably happy.

Anyway, back to this salad. It's easy to toss together, inexpensive, and full of fresh, clean flavors. Chewy kale, bright citrus, and beautifully salty feta cheese combine to make a perfect lunch or side dish. It's simple, it's healthy, and it quelled my vegetable hunger.

Kale salad with citrus, mint and feta
Ingredients
- 1/2lb curly kale, chopped
- 1 grapefruit, segmented
- 1/4 cup feta cheese crumbles
- 1/4 cup fresh mint, torn
- 2T sesame seeds
- 1T olive oil
- Juice of 1 lime
- S&P, to taste

Instructions
- Combine kale with olive oil, lime juice, and salt. Massage with your fingers for a few minutes, or until kale begins to soften and slightly wilt. Toss together remaining ingredients, season to taste, and let sit at room temperature until ready to serve.

Serves 2

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There's the Rub....

2011-05-25T14:13:00.001-04:00

Want to know one of the worst viruses a food/wellness blogger can possibly have?

Mononucleosis.

Want to know what I have?

Mononucleosis.

I can barely hold down water, let alone food, and the one time I left the couch in four days resulted in me sweating and grasping my stomach from nausea in the doctor's office.

It's finally sunny out after weeks of nastiness. And I can't run. Or frolic through the grass. Or cook. Hell, I can't even eat. I wonder if my body will ever be able to do plow pose again.

I'm so not a drama queen.

Luckily my energy isn't depleted to the point that I can't read blogs. But, I probably won't be posting until my tonsils and lymph nodes decide to get over their Napoleon complex and get back to their normal size.

If I do post, maybe I'll make pudding. Or soup. Or other soft foods I'll never want to touch in two weeks.

Send help. And ice cream.

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Grilled Greek Salad with Shrimp

2011-05-22T09:00:00.003-04:00

Sometimes, a situation arises that is so perfect that you just have to slow down, savoring every moment, trying to stop its inevitable end.

That happened to me when I made this salad, and sat in the backyard, dining al freso with a large glass of wine. The sun was shining on my shoulders, the birds and crickets were having secret conversations, and the air smelled faintly like fire smoke and fresh cut grass. To top everything off, the food was exactly what I wanted. Full of both raw vegetables and grilled, salty feta cheese, perfectly juicy grilled shrimp, all tossed in a simple vinaigrette.

I took a bite complete with succulent grilled zucchini, briny kalamata olive, and just the right amount of feta, alternated with small sips of wine, and just relaxed.

Go have a moment like that today. You deserve it.

And then, when my meal was done and my glass was empty, I sat cross-legged on the grass. And meditated. It was beautiful.

Grilled greek salad with shrimp
Ingredients
- 1/2lb shrimp (31-40 count), peeled and deveined
- 1 large zucchini, cut in half lengthwise
- 1 tomato, chopped
- 1/2 red onion
- 2 small or 1 large cucumber, diced
- 8 mushrooms
- 1/3 cup pitted kalamata olives
- 1/4 cup feta crumbles

- 1/4 cup olive oil
- 2T red wine vinegar
- 1 garlic clove, minced
- 1t oregano
- S&P, to taste

Instructions
- Whisk together vinaigrette ingredients. Reserve half and set aside.
- Toss shrimp in half of the vinaigrette and marinate for about 20 minutes. Skewer and set in the fridge until ready to grill.
- Prepare zucchini, mushrooms and onion by brushing them lightly with olive oil. Grill them until slightly charred. Allow to cool slightly and cut into bite sized pieces.
- Grill shrimp skewers for about 2 minutes on both sides, or until pink and firm.
- Toss together grilled veggies with remaining ingredients, reserved vinaigrette, and feta cheese. Place shrimp skewers on top or toss them in the salad.

Serves 2

Shrimp

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White Beans with Fiddleheads & Lemon

2011-05-18T09:00:00.021-04:00

The other evening, while perusing the produce section of my local grocery store, I came across a crate of fiddleheads. I've not seen them before, so I was immediately drawn to them. Deeply green, coiled tightly but in a way that was charming and almost mysterious. Like the shy guy you dated who wouldn't open up, but had a sweet smile and disposition that made you want to know everything about him.

So I bought some. Mostly because I know they're only in season for a short time (May-July), but also because of their name. Fiddlehead. Just say it a few times and try not to smile. I dare you.

I bought them without knowing anything about them. However, I later found out that they can be used similarly to asparagus. Since asparagus makes my heart sing, I figured it'd be easy to make a dish that tasted wonderful.

For those who are curious, fiddleheads are, indeed, quite similar to asparagus in texture and taste. They're quite mild, pair beautifully with lemon, and are just as cute as can be.

So I tossed the fiddleheads with some creamy white beans, fruity olive oil, bright lemon and nutty parmesan cheese. Simple ingredients coming together to make something simply divine; it made for a quick and utterly lovely Springtime dinner.

White beans with fiddleheads and lemon
Ingredients
- 1 15oz can white beans, drained and rinsed, liquid reserved
- 1/2lb fiddleheads
- 1 shallot, minced
- 1 garlic clove, minced
- 2T olive oil
- Zest of 1 lemon, juice of 1/2
- 1t thyme
- Red pepper flakes, to taste
- S&P, to taste
- Parmesan cheese, for garnish (opt)

Instructions
- Prepare fiddleheads by cutting off the brown tip. Blanche them in lightly boiling water for 2 minutes, then shock them in cold water.
- Saute shallot and garlic in olive oil over medium heat. Once translucent, add fiddleheads and saute until tender. Add beans, remaining olive oil, thyme and seasonings and cook until warmed through. Add bean liquid as needed if mixture becomes to dry. Serve in bowls with parmesan sprinkled on top.

Serves 2 as main, 4 as side

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Double Cheddar & Caramelized Onion Mac & Cheese

2011-05-16T09:00:00.006-04:00

The other day, my mom told me about a "Hungry Girl" recipe for mac & cheese, which involved both broccoli in cheese sauce and Laughing Cow cheese wedges.

I distorted my face and ranted about how awful it sounded for a good twenty minutes.

Let me repeat to you guys: it's awful. I don't subscribe to the "low fat, low cal, low taste" mailing list.

Why would anyone...? Don't get me started again.

Anyway, my food philosophy involves eating foods the way they're meant to taste. Using real, wholesome ingredients to allow for the integrity of the dish to shine.

So, when a craving for mac & cheese hit, I did just that.

I used real cheese. Fresh grated, good quality cheese. And real milk.

And perfectly al dente orecchiette pasta.

And slow cooked, sweet and luscious caramelized onion.

No artificial cheese to be found. Not a gelatinous thirty-five calorie wedge in sight.

Instead, a combination of flavors that created such a beautifully rich, thick and creamy mac & cheese that a small bowl satiated my craving, my belly, and my soul. Oh, did it ever satisfy my soul.

Real food. Real good.

Double cheddar & caramelized onion mac & cheese
Ingredients
- 2 cups dry, small pasta
- 1 large onion, thinly sliced
- 3/4 cup mild cheddar (I used champagne cheddar), grated
- 3/4 cup smoked cheddar, grated
- 1 cup milk
- 1T butter
- 1T flour
- Pinch of nutmeg
- S&P, to taste

Instructions
- Caramelize onions in an oiled large skillet on medium low for about 45 minutes, or until onions turn a nice golden brown. Set aside.
- Cook pasta per instructions. Set aside.
- In a sauce pot, melt butter and slowly stir in flour. Stir and cook for 2-3 minutes to remove the raw flour taste. Slowly pour in milk, whisking to avoid lumps, then add nutmeg. Stir until warm and slightly thickened. Slowly add cheese and stir until smooth and fully melted. Add in cooked pasta and onions and stir to combine.

Serves 4

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On Losing It, and Gaining It. Weight, Happiness, and Peace: Part III

2011-05-11T17:37:00.000-04:00

So what is my point with all of this?

I'm breaking free of restriction.

Do you hear that body? Body?

Tap tap.

I'm breaking free of restri...yes, all of it.

Life is too precious to live with so many restrictions. It doesn't allow for any spontaneity - for 11:00pm phone calls from friends or a day so beautiful that I feel compelled to sunbathe for hours, doing nothing but letting the sun caress me while reading the latest issue of Bon Appetit.

Restriction is what caused me to lose so much weight so quickly, yes, but it also broke me. It made me forget who I was, what I enjoyed and loved, and sent me down a depressing, isolated downward slope.

I'm now at a place where I'm done putting labels on myself and my diet. When I do that now, I feel suffocated and forced into a lifestyle, and that makes me feel uncomfortable.

I'm eating what I want to eat. And putting much less emphasis on food. My life tends to completely revolve around it, but not in the way that I'd like it to.

I want to focus on how sweet the first bite of a summer peach tastes as its juice drips down my chin.

Or how creamy and fresh just a small taste of raw almond butter is, as opposed to multiple spoonfuls in one sitting.

Drinking a cold, refreshing sip of lemon iced tea from a Bonne Maman jam jar on a warm, breezy day.

And the way a tender scallop melts away into my mouth, covering my tongue in a lovely buttery, briny flavor.

Food is something to be appreciated, not abused.

Bodies are things to be appreciated, not abused.

Hey body? Sorry to bother you again, but did you hear that?

No? Let me get a little closer.

Is this close enough? No? Really?

Here, maybe you need a hug.

You will be appreciated, not abused.

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On Losing It, and Gaining It. Weight, Happiness, and Peace: Part II

2011-05-10T17:37:00.001-04:00

I was unhappy because, regardless of my weight, I wasn't loving myself.

Sure, I was skinny. But I became skinny because I abused my body; I sacrificed my health and happiness to lose weight.

I didn't go out to dinner with friends.

Regardless of whatever plans came up, if they interfered with my scheduled gym time, I declined the plans in lieu of getting my workout, lest feeling guilty.

I turned away foods I once loved, because I feared eating them would make me gain weight.

Don't get me wrong - it wasn't all bad. I fell in love with cooking. I started this blog. I created new, healthy recipes that made me feel good because I knew eating them wouldn't make me gain weight.

But I didn't love myself. And I didn't love my lifestyle.

So it unraveled.

One thread.

Then another.

And four more.

Until I became a pile of yarn strewn across the floor.

I convinced myself that my restricted lifestyle would keep me thin. I didn't eat dairy, eggs, or meat, so I didn't have to worry about excess fat, cholesterol, or an of those "bad" things. I just ate my beans and vegetables and feigned a smile.

The ironic part of it all? I gained weight while being vegan. I gained weight without so much as a bite of meat touching my teeth.

Every time my clothes felt tight, I would go on a "cleanse". Or I'd vow to stay strictly vegan because I convinced myself that it would make me thin again. Or I'd decide I'd only eat raw for a few weeks.

I was a mess.

That made me learn a valuable lesson: It isn't what you choose to eat, but how you treat your body. You can abuse your body being a raw foodie, being vegan or vegetarian, or eating red meat every day. Conversely, you can be perfectly healthy eating whatever makes you happy.

I abused my body for months, and I'm still struggling. But I'm learning.

And now I'm at a crossroads.

Part III is on the way.

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On Losing It, and Gaining It. Weight, Happiness, and Peace: Part I

2011-05-09T12:38:00.001-04:00

When I was obese, people would always tell me things like:

"Guys will never like you unless you're skinny."

"The reason you don't have friends is because of your weight."

or, my personal favorite.

"Guys will only date you because you have big boobs."

It felt as if my weight was more than a health issue, more than fat covering me and trapping me in a body that felt uncomfortable beyond words.

People made me feel like it was the one thing stopping me from having a life. I'd never find friends, never discover love and I'd never be happy until I lost weight.

So, when I finally lost all of that weight, and had become so small and bony that everyone I knew was concerned about my well being, I finally thought:

"Now I'll have a boyfriend. Guys will want me now!"

"People will want to be my friend. They won't be ashamed to be seen in public with the fat girl anymore."

"I no longer have any boobs whatsoever, but I'm skinny, so who cares?"

What people didn't tell me is that skinniness isn't the key to happiness.

What people didn't tell me was that losing weight doesn't get rid of the problems you had before. Losing it just shoved those problems to the back of the closet, where no one could see and where you, yourself, didn't want to see. They collected dust, but they were still there. It was only a matter of time before someone went snooping around, uncovered the problems full of cobwebs, dusted them off and displayed them to the world.

Allow me to let you in on a little secret:

Guys didn't like me more. I've never actually had a boyfriend.

The same friends I had when I was obese are still around now. I don't have many more, but I do have fewer, due to other reasons.

What I did lose when I lost weight were things like my ability to menstruate. I lost that for about a year, and didn't think anything of it, instead thinking it was a godsend because I couldn't get pregnant and didn't have to deal with a woman's normal monthly routine.

What I realized (I recently had this epiphany) is that I didn't lose weight for myself. I didn't lose weight to be healthy.

I lost weight for other people.

I lost weight because I thought it would make me happy.

When it didn't, I stopped caring.

If I wasn't happy obese, and I wasn't happy skinny, who cares how much I weigh? I'd still be unhappy.

But why was I unhappy?

Stay tuned for part II.

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To My Mom

2011-05-08T18:59:00.001-04:00

Mom,

You held my hand when I first learned to walk. Through every stumble, you were there.

You held my hand when I first started school. It was the first time we were apart, but even still, you were there.

You held my hand throughout the years that I was horribly teased. With every insult, every laugh and sneer, and ever tear I shed, you were there.

You held my hand when I wasn't sure where, or if, I was going to college. Those last few months of High School and that summer were difficult; your reassuring words helped, and as always, you were there.

You held my hand when I wasn't sure what I wanted to do with my life. I switched from English to Nutrition and ended up confused and messing up my college journey. Regardless of my mess ups, you were there.

You held my hand when I started this blog. Even though I was spending money left and right on food that you never even thought I liked, you supported me, did everything you could to help, and you were there.

You held my hand through every up and down, every laugh and every sob, everything that scared me and joyfully excited me. Every moment of my life - no matter what it is, where it happened or when - you were there.

Mom,

Just know that I will hold your hand through anything that happens. I know the coming months will be difficult and stressful, but you will always have me. No matter where I am, no matter how you feel, and no matter what happens, I will be there. Always.

I love you more than anything. Please remember that.

Happy Mother's Day.

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Five Minute Recipe: Black Bean Avocado Quesadilla

2011-05-02T13:16:00.001-04:00

One of my favorite products are Trader Joe's brown rice tortillas. They're much chewier and filling than regular tortillas, and they're also huge. Win/Win.

However, they make horrible wraps. Or I'm a horrible wrapper. Either way, every time I try to make a wrap or a burrito, it splits and ends up with me throwing them frisbee-style across the room, salsa decorating the walls like a very strange crime scene, made stranger by me licking it off said walls.

Cleanliness is next to Godliness.

So, I got to thinking. A quesadilla is an easy way to eat one of these finicky tortillas without having to bend them too much beyond their comfort zone. The black bean avocado idea came into fruition after I had a slice of pizza at Amherst's famous Antonio's a couple months ago; they're known for massive slices of some of the most creative pizza ideas I've ever seen, including black bean quesadilla. Picture a crispy, thin crust topped with mashed black beans, thin avocado slices, crispy tortilla chip crumbles, a thick drizzle of sour cream, and chunks of salty feta.

Oh yes.

Back to the quesadilla. It takes literally five minutes to make, is positively crispy, creamy, and slightly smokey, and tastes perfect dunked into my new love: salsa verde, which I could drink through a straw.

Black bean avocado quesadilla
Ingredients
- 1 tortilla, brown rice or otherwise
- 1/3 cup (vegan) refried black beans, or slightly mashed black beans
- 1/2 avocado, thinly sliced
- 3-4 slices of tomato
- 1/2t cumin + scant 1/4t cayenne
- 1T nutritional yeast*
- Fresh cilantro, torn

Instructions
- Warm tortilla in the microwave to make it more pliable. Spread toppings on one half of the tortilla, then flip the other side over.
- Heat a skillet to medium and toast on both sides, until golden brown. Using a pot, tea kettle, brick, or some other heavy household item to create a makeshift (re: cheap) press, if desired.

Serves 1

* Feel free to add vegan cheese (Daiya pepperjack would be awesome), organic cheese, sour cream, etc.

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Please Like Me!

2011-05-01T11:47:00.001-04:00

I recently received an email asking me if I had a facebook or a twitter.

Well, I didn't.

Until now.

(There's also a handy little box on the blog sidebar)

I spent all morning yesterday setting up a facebook page for the blog, and it's coming along nicely. That is, except for one thing:

One of those three is me, and the others are friends of mine that I forced to like the page when I first made it. So, wouldja like me? I'm kind of lonely.

I'll make you cookies. Or sing you a song. Maybe hug you? We can crowd around a campfire, making s'mores and singing kumbaya? Excuse me, I'm kind of socially awkward.

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My Thoughts on Spring

2011-04-30T09:00:00.004-04:00

Spring has decided to show its glowing face lately.

I was never the biggest fan of Spring. To me, it's an intermission. While the weather begins to perk up, it is neither hot nor cold. Neither entirely sunny nor permanently gray. It's neither here nor there. I'm normally a summer girl.

But it's beautiful. The dogwood trees come alive with pale pink and soft white; the grass becomes lightly speckled with small globes of bright yellow; the air is perfumed with the scents of fresh cut grass and newly evaporated rain.

When I look around me, I see smiles that I haven't seen in months. More importantly, I feel myself smiling. But it isn't a normal smile - it's a warm, delicate smile that envelopes every part of myself. I walk with a kick in my step, usually to the beat of whichever song is playing on my Edward Sharpe Pandora station; my hips slightly sway and my hair flows with every wind burst.

The point I'm trying to make, is that we should appreciate the little things. A shy ray of sunshine peeking ever so slightly from behind a gloomy cloud; truly enjoying a fresh, cold glass of lemonade like it'll be your last; relaxing on dewy grass all afternoon thinking of lines for poems and fabulous things to say to strangers or friends.

This is also part of self love. If we can appreciate, and love, the wonderful things around us that give the world life, then we can begin to love and appreciate ourselves, too.

Take a minute. Or five. Or an hour. Look around you, close your eyes and inhale, or listen to the conversations of birds, and realize that the world, in all of its ups and downs, is beautiful and alive.

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Love Yourself

2011-04-21T17:04:00.001-04:00

As I was going on a three mile(!!) run this afternoon, my mind began to drift and I thought about self love. This is something that I both continuously strive for and struggle with, but ultimately something that's incredibly important to me.

What does it mean to self love?

It means accepting your faults, your quirks and your insecurities. We all have them; they're bound to creep up on us and try to ruin our day. The bottom line is: it's okay to have those thoughts. It only turns bad if we harp on them, letting them control our lives and bringing us to a negative, dark place. Having those thoughts drift in and beyond our minds allows us to know that we're human - we feel insecure or sad or terribly lonesome - it's normal. Just breathe, move forward and try to smile.

Dismiss "hate" talk

"These jeans give me an awful muffin top."

"I'm breaking out so bad; I look disgusting."

"I just need to lose 10lbs, then I'll be happy."

"No one wants me because I'm not skinny enough."

Does this sound like you? Or someone you know? Because these are things that I have both said and heard many times throughout my life. It's only recently that I realized that saying, or thinking, those things won't change them. All they'll do is make you feel worse; those words will stick with you and perpetuate self hatred. It takes just as much effort to say a negative thing about yourself as it does a positive. So, take a minute and say something nice.

Are you a runner? Then love your strong, powerful legs which allow you to run.

Do you do yoga? Then admire your flexibility or focus.

Did you do well on a test or a paper? Congratulate yourself and your accomplishment.

Think of the little things that you've done that make you feel special, beautiful, and alive. Those little things will add up.

Tips to help you love yourself

1. Spend 10 minutes meditating every day. Just sit, smile, and zone out. I always like to smile while I meditate because it truly aids my happiness. Meditating will allow you to be more focused and feel cleansed.

2. Make sure to laugh every day. If nothing funny comes up, just laugh for the sake of laughing. You may feel silly, but so what?

3. Compliment others. Spreading love makes others feel good, and will make you feel good. Also, I'm one who believes in karma, so if you're kind to others, the kindness will come back to you.

4. If you're having a rough day, confide in someone close to you. Talk to them, hug them or just spend time with them. Do anything you need to have that support and to feel better.

5. Do something that makes you happy. Run, bake, do yoga, watch mindless television, or dance around your apartment in your underwear. Do anything that puts a smile on your face and keeps your mind off whatever is upsetting you. You'll be amazed at how much doing something that brings you joy can change your mood.

All we can do is take things one day at a time. Some days we'll feel great, others we'll feel depressed or anything in between. Allow yourself to feel those emotions, without letting them control you. Those emotions allow us to know that we can feel, which is important. Be in the moment, and then let that moment pass.

You can do it. I believe in you.

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Quick News Break

2011-04-15T07:56:00.000-04:00

Hey guys.

What I'm about to say might annoy some people. I know, me? Annoying? Never.

But I digress...

After an intense night of horrible dairy-induced pain (I blame you, Ben & Jerry) I've realized that being in pain is not worth ooey gooey cheese or whiskey swirled, English toffee speckled ice cream. So, I'm going vegan again.

No, really.

Funny enough, I've been trying to for months and have failed. For some reason it's a lot easier to do the first time than the second. But I'm doing it, and putting it out for the public so that, if I slip up, you can all virtually slap me.

So, if you see me raving about triple mac & cheese tomorrow or if pictures surface of me double fisting milk and drinkable yogurt, please slap me. Yell at me. Throw paint on me a la PETA.

As much as I love cheese and Greek yogurt, I think I'm one of those lucky folk who thrive on a vegan diet. I don't know why. I wish I knew why. Why, God, why? Whatever the case may be, I'm doing it.

Again.

Maybe this will help make things easier:

(Source)
So Delicious is coming out with a line of Greek yogurts this summer. I will be buying them all. Probably daily.

***

Also, I'm probably going to be going to Amherst's annual marijuana festival, cleverly named Extravaganja, this weekend. I'll be sure to do an extensive post on its awesomeness. Yes, this is perfectly legal. Yes, I fully support the legalization of marijuana. I'm a 21-year old from Hippietown, Massachusetts, what do you expect?

So I'll be back with pictures of hippies, Henna tattoos, patchouli scented gift items and "brownies".

Stay groovy.

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Strawberry Kiwi Salsa

2011-04-13T19:07:00.000-04:00

When I was a kid, my favorite flavor of Lip Smackers was strawberry kiwi. I would apply it multiple times a day just to be able to lick and scrape it off my lips. Don't tell me you didn't do something similar. I just don't believe you.

Yes, I know it's disgusting. But, growing up, I wasn't the biggest fan of fruits and vegetables. I was more the cookies and chicken kind of girl. So I was just doing whatever I could to get my daily intake of produce, okay? Okay.

I also loved strawberry kiwi flavored waters. You know, like the Clear American ones they sell at Walmart? I used to love those. Strawberry kiwi smoothies are also delicious. Basically, I love strawberry kiwi.

It's like chocolate and peanut butter.

Chocolate and mint.

Chocolate and hazelnut.

Chooooocolaaaaaate.

Anyway. I came up with this brilliant salsa idea on the fly this morning. It seemed just crazy enough to work, what with perfectly ripe strawberries, tart kiwi and the right amount of heat.

It worked. It worked so well I ate almost the whole batch, and was left with a burning mouth and a chin full of fruit juices. Fruit salsas are one of the best ideas since combining chocolate and hazelnut to make Nutella.

Oh, Nutella, you make me so weak in the knees.

In short: this salsa rocks.

Strawberry kiwi salsa
Ingredients
- 3/4 cup strawberries, chopped
- 2 large kiwi or 4 small, chopped
- 1/4 cup red onion, thinly sliced
- 1/2 jalapeno, minced
- Juice of 1 lime
- 1/4 cup cilantro, torn
- Sea salt, to taste

Instructions
- Combine all ingredients, stir, and refridgerate for at least an hour, or until ready to serve. The longer it sits, the juicier it gets and the flavors begin to meld in the loveliest of ways.

Makes ~2 cups

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Pomegranate Molasses & Falafel

2011-04-12T20:26:00.003-04:00

What do you get when you simmer pomegranate juice for over an hour?

You get my new obsession.

I'd eat it off a spoon. I'd eat it off my shoe. I may have eaten it off my table. Hell, I'd even eat it off my cats.

(Sorry, Lucy and Mary)

It's pomegranate molasses - a thick, tart and richly concentrated syrup which is often found in Middle Eastern cuisine. It is my latest form of liquid crack.

Since my cats weren't around, I thought I'd drizzle it over some falafel* stuffed pita. I stuffed chewy pita bread with warm, aromatic falafel (pan fried this time), crisp romaine, vibrant red onion, tart and cool homemade tzatziki, creamy goat cheese crumbles and completed it all with a luscious drizzle of pomegranate molasses.

It was heaven. Absolute, total Middle Easter syrup heaven.

I can't be to blame if the leftover molasses is accidentally dumped into my ice cream tonight. What can I say? I'm clumsy.

I have big plans for this, you know, aide from dumping it on ice cream and using it as a garnish for my shoes. Just you wait.

Pomegranate molasses
Ingredients
- 2 cups 100% pomegranate juice
- 1/4 cup sugar

Instructions
- Bring ingredients to a low boil. Turn to medium low heat and simmer for 70 minutes, or until reduced by at least half. Cool for at least half an hour.

Makes about 1 cup

* = Remind me to update that recipe once I make more falafel. I've changed it and I much prefer the new one.

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Ice Cream Kinda Day

2011-04-11T21:15:00.000-04:00

Sometimes, after an excitingly warm day filled with grocery shopping, running, and basking in the glorious, friendly spring sun that you have waited months to see, only one thing will do.

Today that 'one thing' came in the form of Trader Joe's strawberry coconut milk ice cream and True Whip.

It hit the spot. And it hit it good.

My legs are sore and my eyes are heavy; it's time to snuggle under the covers!

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I Wish

2011-04-10T19:50:00.001-04:00

I wish I had this whole post-weight loss thing down, but I don't.

The truth is, it's confusing. It's scary. I lost weight, hit a wall and basically had a breakdown, gained some weight and threw wellness out the window, and now I'm trying to do everything the right way.

The truth is, weight loss isn't a magic cure-all. I was no more happy thin than I was obese. In fact, some days I think I'm more unhappy now. In order to be happy, you have to be kind to your mind and your emotions and find happiness within yourself; your body will not make you wholly happy, it's merely one corner of the table.

Now, I'm taking things a day at a time. I'm not going to wake up tomorrow morning and be perfectly happy and fit. It takes time.

It's a journey for a reason, is it not?

I wish I hadn't crushed my toe with a shower door, but I did.

It's throbbing. Send ice.

I wish I could have kept running for miles and miles today, but I couldn't.

I went on my first outdoor run of the year today. I was nervous (what with a crushed toe and all) and partially thought that I'd want to pass out after 5 minutes. Twenty five minutes later, I found myself stretching after a glorious 2 mile run. I wasn't particularly fast or coordinated and my headphone wire may or may not have wrapped around my neck multiple times, but I did it. I ran. I ran and didn't collapse. I almost felt on top of the world.

Then I got a text from my mom. She was watching me from her car as she drove away from my college campus. She said: "You looked good. Like a runner". Folks, that's the push I needed.

I felt on top of the world.

I won't say I'm going to be a runner. I don't know if I'll ever sign up for races or if I'll do it daily. But I'm realizing that, although bringing myself to start running is a pain in the bum, the feeling I have afterward is immeasurable.

I wish the bok choy looked good at the market today, but it looked sad and lifeless.

But I managed to make a quick, inexpensive, and healthy dinner without it.

I'm not usually a stir fry kinda gal, but I had a craving. So I browned a block of tofu and tossed it with carrots, broccoli, snow peas, zucchini, yellow pepper and garlic. I made a sauce with soy, sesame oil, cornstarch and a tiny pinch of sugar.

Wonderful.

I'd post a recipe, but honestly, it's stir fry. Toss whatever you have on hand together in a skillet/wok, make a quick sauce, cook some rice and dinner is served.

For now, I'm tired of wishing; it's time to ice my toe.

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Hello! Guten Tag! How the Heck Are Ya?

2011-04-07T19:05:00.000-04:00

Today I laced on my new running shoes, went outside and did something fantastic. Did I go for a run?

No.

I walked.

I turned on my Explosions in the Sky Pandora station, let go of all negative thoughts, and just kept walking. I let myself breathe in the scents of spring and saw things I never noticed before - trickling springs, broken bottles strewn across the roads that looked akin to a mural of stained glass, and smiling faces that I hadn't encountered before. The most beautiful part is that I found myself smiling back. At people. At nature. At just being alive. I felt beautiful and full of life for the first time in a while, and all I was doing was just walking and experiencing everything the outdoors had to offer.

And it was wonderful.

I know it has been a while, but I'm really, truly back now. In more ways than one. Thank you for putting up with me; I won't leave you all again!

P.S: One of my poems was published!

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ABCs of Me

2011-02-23T10:06:00.001-05:00

I currently have a pantry full of limes, soft corn tortillas and fire roasted tomatoes. Any guesses as to what I'm making? Rest assured, the recipe will be coming shortly, and it will be a great one. Until then, here's something I found around the blog world, and I thought it'd be a fun switch up over here at Organically Me. Truth be told, I'm just incredibly verbose and enjoy most opportunities to talk about myself.

A: Age: 21

B: Bed size: Depressingly, uncomfortably firm and small dorm-sized twin bed.

C. Chore you hate: Vacuuming. I'll do dishes until I have dish pan hands and water all over my shirt, but give me a vacuum and I run for the hills.

D. Dogs: I'm petrified of large dogs. Once, a dog about as large as me tackled me to the ground in an attempt to "play" with me. I didn't find it so funny. In fact, I was whaling and crying while its owner stood aside giggling. Now I shudder whenever I see a dog larger than, say, a chihuahua.

I like kitties.

E. Essential start to your day: Well, the true essential start to my day isn't exactly appropriate for the blog, so I'll go ahead and say caffeine. This morning it'll be in the form of mango black tea.

F. Favorite color: Yellow

G. Gold or silver: Silver.

H: Height: 5'8"

I: Instruments that you can play: Do utensils count? I can totally rock a spork.

J: Job title: Broke college student. I do it well.

K: Kids: Don't even joke about that one.

L: Live: Massachusetts. In the #1 college town of the world, baby! I'd much rather live in Orlando, though. I miss it almost every day.

But not the gators.

M: Mom's name: Theresa. Hi mom!

N: Nicknames: My sister calls me Ica (ee-kuh) because she couldn't say my name when she was a bambina. My friends call me K-Poww, X-Tina, and, when I've been bad, XXX-Tina.

O: Overnight hospital stays: Only when I was born, thankfully.

P: Pet peeve: We'd be here all day if I told you all of my pet peeves. Here's one: People who constantly complain about some aspect of their life but don't do anything to better themselves. I won't force you to change, but don't complain to me about it all the livelong day.

Q: Quote from a movie: "Okay, but, street slang is an increasingly valid form of expression. Most of the feminine pronouns do have mocking, but not necessarily in misogynistic undertones". Name that flick!

R: Righty or lefty: Righty.

S: Sibling: I have a 17-year old sister and 2 older half broskis.

T: Time you wake up: It ranges anywhere from 7AM-10AM depending on how lazy I feel that day.

U: Underwear: Under there!

V: Vegetables you dislike: Honestly? None. I even kinda like okra.

W: What makes you run late: Life? I wish I were one of those people that are always prompt, really, I do. However, I will forever be fashionably late for everything. Especially class.

X: X-rays: Only of my teeth. One time in particular was when my little sister knocked my front tooth out with a calculator. I spent the rest of that day scared beyond belief, but was too afraid to tell my mom because I didn't know what would happen. So, instead, I barely opened my mouth all day and when my mom asked why my front tooth looked black, I told her that a piece of lettuce was stuck to it. She finally discovered the truth when we were at Burger King and I was not-so-discreetly trying to hide it while eating chicken nuggets.

Y: Yummy food you make: I happen to think all my food is yummy, but I'm biased. Head over to my recipe page to judge for yourself. I'm pretty partial to these, though:

Lentil balls! I'm also partial to my friend Kelli, and her face.

Z: Zoo animal: Anything but an elephant. Seriously, in addition to large dogs, I'm also afraid of elephants. So afraid that I broke my nana's elephant statue when I was a kid because it looked menacing.

I dig flamingos.

I'm a Writer, Too!

2011-02-18T11:17:00.000-05:00

This morning I thought I'd do things a little differently. Food, and blogging about food, are passions of mine, but another one of my passions is writing. No, not writing about a dish's herbaceousness or about yet another chocolate bar that seemed to have disappeared from my cupboard (so what if there's melted chocolate on my pants, I didn't eat it); I'm talking about good old fashioned creative writing.

Admittedly, I haven't been writing much. I was a bit disheartened when I submitted my portfolio to a slew of literary magazines and was rejected by every single one. But yesterday I received an email about a new literary magazine that specializes in humorous poems and prose. So, after some intense internal debate, I threw caution to the wind and submitted three poems. Here is one that ties in nicely with the blog, for your viewing pleasure:

***

Rendezvous with a Chef

He told me my toes were Vienna links
as he carefully savored each small bite,
forking his way to balls of milky dough,
kneading, letting them warm and rise.

My stomach souffléd with every pant,
flesh collapsing upon ribs; perfectly
butchered rack giving way to hands, hungry
and thirsting to butterfly my pink thighs.

He bound them like a fresh Cornish game hen
waiting to be stuffed with apples and sage.
Bubbles and steam broke the surface as he
deglazed the pan, using every juice drop.

Though his appetite was satiated,
minutes later, I was craving dessert.

***

I'll share more details if any of the poems are accepted. If they aren't, I'll share details anyway, so you all can send hate mail.

Now I'm off to get my butt in gear, do some yoga and head out for some delicious fresh juice and warm weather enjoyment. Be back later with a raw soup recipe. Happy Friday!

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Puffed Amaranth Adzuki Cakes

2011-02-17T09:00:00.008-05:00

The name almost rolls off the tongue, doesn't it?

I have, what I like to call, "Octopus Syndrome" in the grocery store. This means that, out of nowhere, I suddenly grow six additional arms that like to grab at anything that looks good, is shiny, or contains chocolate. This results in a hefty bill and in me stuck carrying multiple bags across campus. This time around, two of my random purchases were adzuki beans and amaranth. My experience with either was limited, so much so that prior to tonight evening all I had under my belt was a sad, pathetic pot of mushy beans and a grumbling tummy.

That all changed tonight. My mind got crankin' and me and my eight arms went into the kitchen to throw things together and pray that it resulted in, well, something. I now have a profound love for both ingredients; puffed amaranth may even beat out millet as my favorite grain. Then again, I haven't actually cooked amaranth yet, which I've heard is pretty funky. So, for now I'll stick to popping amaranth and cooking my sweet millet.

These are similar to my millet yam cakes, but with Asian inspired flavors and the most wonderful nuttiness from the amaranth. These cakes are full of complete protein, lots of flavor and just the faint touch of the sea from a dash of dulse granules. They're even gluten-free to boot!

I know these don't look very appetizing, but they most certainly are.

Puffed amaranth adzuki cakes
Ingredients
- 1/4 cup amaranth
- 2 cups cooked adzuki beans
- 1 garlic clove, minced
- 1T toasted sesame oil
- 1T wheat-free tamari
- 1t mellow white miso (optional)
- Red pepper flakes, to taste
- Fresh cilantro, to taste
- 2T sesame seeds
- 1/4t dulse granules

Instructions
- Pop amaranth: Heat a large pot on high heat. Place amaranth 1T at a time, cover and shake until most or all of the grains are popped. It should take between 15-20 seconds. Continue until all the amaranth is popped.
- Place amaranth and remaining ingredients into a bowl and, using your hands, mash until ingredients are combined and you can form the mixture into balls. Divide mix into 4 equal portions, form into patty shapes and chill for at least an hour.
- Preheat oven to 375 and bake for 20-25 minutes (flipping halfway through) or until golden brown on both sides.

Serves 2-4

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Edamame Guacamole

2011-02-16T09:00:00.007-05:00

I love avocados. I put them in smoothies, massaged kale salads, and, as of today, even on my face. Trust me, mix half an avocado with a bit of honey and your face will be rid of winter dryness and you'll be glowing for days. But, I digress - avocados are powerhouses for nutrition, and are an excellent source of monounsaturated fat. But making plain old guacamole would be boring. Sometimes I just like to play in the kitchen.

After wiping crusted avocado off my cheeks, I steamed some edamame on a whim and gave it a whirl. It turned out so much better than I hoped; the edamame was creamy and light, but still retained some of its crunchy texture. Their mild flavor is similar to that of an avocado, so the typical guacamole ingredients complemented the legumes beautifully.

This is a high protein, low fat, and fantastic alternative to guacamole. It's excellent for a party for ten or a snack for one. If you want to try something different or can't bring yourself to buy avocados the same price as your rent, then buy a bag of edamame, pour a bowl of tortilla chips and call it a day. Or a fiesta.

Edamame guacamole
Ingredients
- 2 cups shelled edamame
- 2t extra virgin olive oil
- 2 garlic cloves, minced
- 1 small tomato, diced
- 1 tsp cumin
- Fresh cilantro
- S&P, to taste

Instructions
- Steam edamame according to package directions. Place in a food processor along with garlic and pulse until it reaches your desired consistency. Place into a bowl and mix in oil, garlic, cumin, cilantro, and seasoning. Fold in tomatoes. Chill for at least an hour and serve!

Serves 4

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Crispy Almond Crusted Eggplant

2011-02-12T09:00:00.007-05:00

If you learn nothing else from me, please take away this little bit of knowledge: salt your eggplant. Trust me, it makes all eggplant dishes much more palatable. It takes away the bitter bite often associated with the berry (yes, eggplant is a berry!) and makes it tender and lovely. Just sprinkle each slice of eggplant with salt on both sides and allow to sit for about 15 minutes, pat with a paper towel to remove excess liquid and salt, and you have some mighty tender eggplant.

It works wonders. It made this dish so tender that the only utensil I needed was a fork. Well, that is until I decided to stop being dainty and just inhaled the last few pieces using my hands. One of the joys of living alone, people.

Crispy almond crusted eggplant
Ingredients
- 1 medium eggplant
- 1/2 cup almond meal
- 1/3 cup panko breadcrumbs
- 1 flax egg (1T flaxmeal, 3T water)
- 1 clove garlic, finely minced, or garlic powder
- 1/2t each dried basil and oregano
- S&P, to taste

Instructions
- Preheat oven to 375.
- Slice eggplant in 1/2" rounds and salt using the above directions.
- Combine panko, almond meal and seasonings on a large plate. Dip each slice of eggplant first in the flax egg and then into the panko mixture, coating each side liberally. Place on a greased baking sheet and bake for 45 minutes, or until golden brown and tender.

Serves 4

You could top this with marinara and Daiya (or mozzarella) for a fun twist on eggplant parmesan, balsamic reduction, or, as I did, with homemade vegan gravy.

I used Emily's recipe and it came out perfectly. I'm normally not a gravy fan, but I thought this went beautifully with the eggplant, which was silky on the inside and had the right amount of crunch on the outside. It was almost like a vegan remix on chicken fried steak, but with some fiber and healthy fats.

Now, if you'll excuse me, I have to work on a writing project and then rest up for some (undoubtedly embarrassing) booty shaking tonight. Happy weekend!

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Coconut Curry Yellow Lentil Soup

2011-02-11T09:00:00.007-05:00

Well, it has been a fun hiatus, but fortunately (or unfortunately, since you all now have to deal with me) I'm officially back - this time with an actual recipe! Yes, folks, I'm actually cooking again. I thought I lost my touch since, prior to this evening, my biggest culinary endeavor was heating up a Trader Joe's masala burger. Thankfully for my taste buds and the sake of the blog, I didn't lose my cooking prowess.

Since it's bitterly cold, I decided to make my favorite comfort meal: soup. So, I threw together some ingredients that I thought would complement each other well, and ended up with a creamy, stick-to-your-ribs soup that will provide a week's worth of warm bowls to help ease those freezing nights.

Coconut curry yellow lentil soup
Ingredients
- 1 medium yellow onion, finely chopped
- 1 carrot, diced
- 1 rib celery, diced
- 2 cloves garlic, minced
- 2t ginger, minced
- 1 russet potato, peeled & diced
- 1 1/2 cups split yellow lentils, uncooked
- 2 cups brown rice, cooked
- 4 cups vegetable broth or stock
- 1 15oz can coconut milk
- 2t curry powder (I make my own, but use what you have on hand)
- 1t garam masala
- Juice of half a lemon
- Fresh cilantro, chopped
- S&P, to taste

Instructions
- Rinse lentils. Add them to 4 cups water, bring to a boil and simmer for about 30 minutes, or until they just begin to get tender. Drain and set aside.
- Saute aromatics (I used coconut oil) until translucent. Add stock, coconut milk, cooked lentils, potato and spices. Bring to a simmer and cook until potato is fork tender and soup is thickened. Add cooked brown rice at the last few minutes to heat through. Finish off with cilantro, a squeeze of fresh lemon juice, and serve!

Serves 6

Definitely give this soup a try. It has a nice heat, though not overpowering, and is totally and completely warming. It's also wonderfully thick and hearty, and left me full for hours. Followed by a cup of green tea and a ginger chew, I was a happy girl.

Oh, and you're not going crazy. I am back to using Organically Me. So, rest assured, I'm the crazy (indecisive) one. But I feel at home here, and that's all that matters.

Subscribe to the blog here!

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Back on Track

2011-01-04T09:01:00.004-05:00

I've bemoaned writing this post because I don't really like word-only posts and I didn't want to admit these things to myself, but I've gained weight. The combination of eating too much, making poor and unhealthy food choices, and barely any exercise has made me put on the pounds, and put them on fast. I didn't want to admit it to myself, but yesterday after seeing full length pictures of myself, I almost burst into tears. I didn't believe it was me. What happened to my muscle tone? Where was the body I'm used to seeing? The body I worked so hard for?

It wasn't there anymore. I feel awful. I feel bloated. Honestly? I feel disgusting.

There are no excuses. I stopped going to the gym because it was cold and I figured that since I eat healthy and did yoga, I didn't need to do cardio or lift weights. Then I started eating more cookies. Then I stopped doing yoga. Still, I ate more cookies. I ate a lot of cheese. I stopped eating fruits, vegetables and everything that helped me get my body.

I've been craving sugar in excess. In fact, I've been craving junk food. I don't know why; it was so easy to eat healthy and strictly when I was vegan and now I find myself craving things I haven't eaten in years. Since when would I ever eat a chocolate covered twinkie? Or chips? But still, I've had both in the past week. I don't know why I'm having these cravings, but it scares me.

I stepped on a scale today for the first time in months and, once again, almost burst into tears. I saw a number I hadn't seen in a long time. A number that I thought I would never be again because I had been maintaining a healthy weight for so long. But it's there. My tone is disappearing and I feel like a lump.

So what does this all mean?

I will not let myself feel like this anymore. I will not feel bad for myself. I worked my butt off to get to where I am, I won't let myself slip any longer.

Here are things I've realized:
- I can't eat like a normal skinny person, because I'm not a normal skinny person. I used to be obese, and I can be obese again. I still have the same amount of fat cells, and I need to realize that I can't eat cookies and lounge around and expect my weight to be the same.
- I need to get to the bottom of these cravings so I don't binge anymore.
- Exercise makes me feel good. Muscles make me feel powerful and amazing. I want to feel that way again.

I want my body back.

I will get it back.

Raw-cos

2011-01-03T09:00:00.006-05:00

I may be doing poorly on my sweets resolution, but I'm making progress on eating more raw foods! I find it's much easier in Florida; it was a lovely 78 degrees yesterday, which left me craving a fresh, energizing meal. As much as I love a hearty soup or pasta dish, there's something about raw foods that make me feel so incredible; I feel lighter, refreshed and just plain good. That feeling I'm left with is why I know that eating more raw meals will be a welcome addition to my life.

I knew exactly what I wanted: raw tacos. After hitting a local Latin food store and scoring avocados for 2/$1.00, I got to work creating the healthiest tacos I've ever eaten.

Raw tacos
Ingredients
- 1 cup raw walnuts
- 1 tsp olive oil
- 1 tsp nama shoyu
- 1/2 jalapeno, de-seeded
- 1T cilantro
- 1 tsp cumin
- 1 tsp chili powder
- 1/4 tsp cayenne

- Pico de gallo
- 1/2 avocado, cubed
- Romaine heart leaves

Instructions
- Add ingredients (walnuts through cayenne) in a food processor and blend until it reaches your desired consistency. It should hold together well and look similar to ground beef.
- Make a taco by adding a scoop of walnut meat to the inside of a romaine leaf, then topping with pico de gallo, avocado, and whatever else you desire.

Serves 2

This recipe is great because it's so quick and easy to put together. It's also pretty inexpensive, if you can find cheap avocados and disregard the insane price of raw walnuts. I served it along with some raw Mexican rice, which was mighty tasty, but not exactly where I want it yet. I'll share the recipe once I perfect it.

Oh, and the pico de gallo was made by tossing together 1 chopped tomato, 1/4 of a chopped large onion, 1 minced garlic clove, the zest & juice of 1/2 lime, some cilantro, salt and pepper and letting it sit in the fridge for at least an hour. Simple and fresh.

Now, I think it may be time for some macaroon making.

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Holy Cannoli

2011-01-02T09:00:00.000-05:00

I currently don't have a camera and I don't know when I'll actually have one again. I couldn't check my luggage because I was too late to the airport so I have no make up, barely any clothes, no work out gear and my underwear stash is dwindling. But all of this is okay, because I found cannoli bliss at Pannullo's at Winter Park.

Chocolate covered twinkies and smores may have also found their way into my life. I'm doing wonderfully on that "weening off of sweets" resolution of mine.

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11 for 2011

2010-12-31T09:00:00.006-05:00

2010 was an amazing year for me. I learned a lot about myself and made many changes, most of which stem from food. Big shocker, I know. Here are 10 things that happened in 2010:

1. Began blogging as Organically Me in March, which completely changed my life for the better.
2. Spent the summer in Orlando and fell in love with the city.
3. Started to strength train and realized how much I prefer seeing baby muscles to running myself ragged on a treadmill.
4. Decided to switch from veganism to pescentarianism.
5. Organically Me became Basil & Wine.
6. Switched my major from English to Nutrition, with the hope of becoming a clinical nutritionist.
7. Changed my major back to English after deciding that nutrition wasn't for me.
8. Now, I've decided that I want to go to culinary school after I graduate, most likely for baking & pastry. I love nutrition, but not as much as I love cooking and creating food for myself and others. I want to learn everything I can about food, cooking and baking. It's my passion and my dream.
9. Began working on a book proposal. I kept this a secret but I'm SO excited over the prospect of it. Half of the book will be about my weight loss and my "road to health" and the other half will be full of fabulous recipes.
10. Unfortunately, my cat, Ashley, passed away over the summer. I love her more than anything and miss her every day. Thankfully, my mom made a grave for her in the backyard, so I can visit whenever I want; it's really lovely.

Now, here are 11 thing I want to accomplish in 2011:

1. Graduate college with a B.A in English.
2. Apply to culinary schools and find the perfect program for me. Right now, my top choices are Johnson & Wales in Charlotte and Le Cordon Bleu in Boston.
3. Finish my book proposal and start sending it out. It will be a huge undertaking, but I want it so, so badly.
4. Eat more raw foods. It was so easy for me to do in the summer, but I need to start eating raw more during the cooler months. My body is begging for some of this:

5. Bake bread. Seems simple, but I've never done it before. Yeast kind of scares me.
6. Get a job. Once again, seems simple, but it has proven to be difficult. While I'd like to consider blogging a job, it isn't exactly a fruitful career.
7. Travel more. I totally want to go on a road trip. Anywhere, really. Maybe Canada, eh?
8. Take a bikram yoga class. Or any yoga class. My bedroom can only go so far.

9. Get back on track with health and fitness. I've kind of fallen off the wagon recently and really need to dive into it again. Realistically, I'd like to work out at least 3 times a week and do yoga every day. It's just so easy to eat cookies and lounge in yoga pants during the winter, but I need to snap out of it.
10. Curb my sweet tooth. I don't want to get rid of it completely, but days have gone by when I've forgotten what a vegetable tastes like. No bueno. I'd like to aim for 1 sweet per day.
11. Continue expanding my blog and making it a big (and amazing) part of my every day.

Phew. I think that's it. Now, let's see how well I do. All I know is I'm ready for 2011! It will definitely be an exciting year for me.

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Au Revoir Snow

2010-12-30T17:33:00.000-05:00

I'll see you in the morning, Orlando.

Side note: If anyone is in the Orlando area and wants to get together, let me know! I'll be there until January 14.

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Homely Apple Crisp

2010-12-29T16:32:00.000-05:00

I know it's a bit past apple season, but when someone hands you baking apples the size of your head, you act quickly.

Like lasagna, apple crisp is something I don't futz with much. It's a dish that contains few ingredients to create a comforting, familiar dessert. It's also so easy to put together that you can have a fresh batch every afternoon, filling your house with the scents of apple pie.

Using fruit as a base for desserts is a way for me to still get some nutrient in my body, regardless of the fact that I usually end up picking off the "crisp" part, and eating the apples only once my stomach aches from eating tablespoons of butter and brown sugar. So, lesson learned: fruit desserts have potential to be healthy. And, if you're like me, once you've picked off the topping all you're left with is soft apples. See? Health food.

This is a very basic, even homely recipe, but one that I've been using for years. It's fool proof, easily adaptable for any fruit, and delicious. I also think it tastes better cold, the next day, but maybe that's just me.

Apple crisp
Ingredients
- 2-3 large baking apples
- 1T lemon juice
- 1/2 cup all-purpose flour + 1T
- 1/2 cup rolled oats
- 1/2 cup butter, softened (1 stick)
- 3/4 cup brown sugar
- 1 tsp cinnamon + 1/2 tsp
- 1/4 tsp nutmeg

Instructions
- Preheat oven to 375.
- Peel and thinly slice apples. Toss in lemon juice, 1/2 tsp cinnamon and 1T flour. Spread apples evenly on the bottom of a 9in pie plate or baking dish.
- In a bowl, mix together flour, oats, sugar and remaining spices. Cut in butter and mix, using your fingers, until mixture is crumbly and the butter is evenly distributed. Sprinkle mixture on top of the apples and bake for 40 minutes, or until top is golden and apples are bubbling.

Serves 4

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Four Cheese Lasagna with Mushrooms and Roasted Red Peppers

2010-12-28T09:59:00.001-05:00

There are some recipes that I think benefit from experimenting, using fancy sauces or hard-to-come-by ingredients to elevate the dish to a new level. I love sneaking interesting ingredients into common foods, such as quick bread or soup because it keeps the foodie in me on its toes. However, some things just shouldn't be messed with too much. There are those dishes who benefit from a nice dress and their favorite pair of earrings, but few other embellishments. One of those things is lasagna.

I just love everything about lasagna. From the sound "gn" makes in Italian, to the therapeutic process of lovingly layering each ingredient, to the strand of gooey cheese that wraps itself delicately around your fork as you take the first bite.

As any self respecting Italian girl, I make my lasagna in the most imprecise way possible. When it looks like there's enough cheese (the horror), I stop. When I think the sauce will weigh everything down, I spread a thinner layer. I've come to realize that lasagna is about feeling the ingredients, not measuring everything. That being said, I tried to get down some measurement, for the sake of a recipe.

You'll thank me for that later, because trust me, you want to make this lasagna. It's full of homemade marinara, multiple cheeses, and all my love.

Four cheese lasagna with mushrooms and roasted red peppers
Ingredients
- 9 lasagne noodles
- 1 recipe for marinara sauce

- 10oz whole milk ricotta cheese
- 1 egg
- 1 garlic clove, minced
- 1 tbsp fresh parsley, chopped

- 1 cup shredded mozzarella
- 1 cup shredded fontina
- 1/2 cup fresh grated parmesan or romano

- 1 cup crimini mushrooms
- 1 large roasted red pepper
- 6 large basil leaves

Instructions
- Combine ricotta, egg, garlic and parsley. Set in the refrigerator.
- Prepare vegetables: thinly slice mushrooms and saute them in a touch of olive oil until they begin to soften and release their juices. This will prevent your lasagna from getting soggy. To roast pepper, put it under the broiler until completely charred, allow to cool in a paper bag, then peel off the skin and slice it into thin strips.
- Assemble lasagna: Pour a bit of marinara sauce on the bottom of a 9x13 pan. Place three lasagne noodles on top. Spread about half the ricotta, then half the mushrooms and pepper, 3 basil leave, then 1/3 of each shredded cheese. Repeat the process once more, then top with final three noodles, sauce, and remaining 1/3 of each shredded cheese. Cover lasagna and refrigerate it for at least an hour (chilling also prevents a soggy lasagna).
- When ready to cook the lasagna, preheat oven to 375 and bake for 40 minutes, or until top is brown and bubbly.

Serves up to 8

One Biscotti, Two Ways

2010-12-24T09:00:00.000-05:00

MERRY CHRISTMAS (EVE)!!

I pulled out all the stops with these biscotti.

After having to throw away a batch, I knew I had to come back stronger. I had to knock my socks off. I had to use as much chocolate as I possibly could. I needed a glass of wine (but it was 9AM). I had to make killer biscotti.

This proved to be easier than I thought. I tossed in some of this and a lot of that, and ended up with two flavors of biscotti that I declared the best I've ever eaten. The first, simply chocolate hazelnut, is slightly sweet with just enough cocoa richness and a wonderful nutty bite. They also make fantastic coffee dippers, letting little chocolate puddles swirl through your drink, disappearing into caffeinated bliss.

The second, chocolate gingerbread, is more than I could have asked for; I literally dumped random amounts of ingredients and hoped for the best. Luckily, it has just a hint of spice that gets into a little fight with the cocoa powder, tantalizing your taste buds with two different, but complimentary flavors. Even though these weren't half dipped in chocolate, I think they were my favorite.

Basic chocolate biscotti
Ingredients
- 1 3/4 cup flour (I used white whole wheat)
- 1/3 cup cocoa powder
- 1 tsp baking powder
- 1/2 cup sugar
- 1/4 tsp salt

- 3 flax eggs (1/4 cup flax, 1/2 cup water)
- 1/2 tsp almond extract

- 1/3 cup hazelnuts, toasted and chopped

After I made this dough, I divided it in half. To make chocolate hazelnut, I simply added 1T of strong room temperature coffee and half-coated the final product with melted semisweet chocolate.

To make chocolate gingerbread, I added: 1 1/2T molasses, 1/2T ground ginger, 1/2T cinnamon, and 1/4T each of ground cloves and nutmeg. I also sprinkled the top with sugar before baking.

Instructions
- Preheat oven to 350.
- In a large mixing bowl, combine flour and baking powder. Fold in hazelnuts.
- In another bowl, combine sugar and flax eggs. Beat with a whisk for 2-3 minutes, or until sugar is dissolved and mixture forms ribbons when you lift the whisk.
- Add sugar mixture to dry ingredients and combine until dough begins to come together. Divide dough in half and add appropriate mixins.
- Form each dough into logs on a parchment lined baking sheet. Bake for 25 minutes, then allow to cool for at least 10 minutes.
- Reduce oven to 325. Cut into 1/2" slices then bake for 10 minutes on each side. Biscotti will last a long time in an airtight container, as they contain no fat, unless you're me and your hand mysteriously always reaches for the cookie jar.

Makes 24 biscotti

Blogger tested, cat approved.

Day in the Life

2010-12-23T14:19:00.001-05:00

In the past 48 hours I have:

- Seen an elderly woman almost get arrested on a bus.
- Had a tiramisu truffle

and can now die happy.
- Threw away a batch of biscotti. Let's not talk about it.
- Almost set my apartment on fire by dropping an oven mit on the coil.
- Woke up at 3AM, on my couch, with the Golden Girls on TV and a chocolate chip stuck to my cheek. What, that hasn't happened to you?
- Forgotten my towel while taking a shower and raced to my room to retrieve it. This, of course, led me to doing a slip & slide down my hallway.
- Discovered the beauty of free samples at Whole Foods. The whole "one sample per customer" thing doesn't really apply to me.
- Had an amazing epiphany of what I'm making for my Christmas dinner after giving up and deciding to just make it a day of biscotti and hot caprese dip eating.
- Hit my head while getting a little too overzealous in half moon pose. This almost rivals the time I fell into a closet while bending too far forward in dancers pose. Yoga is way more dangerous than I thought.
- Made more biscotti:

One dough, two flavors. Recipes to come.

I can feel chocolate coming out of my pores. Maybe I'll eat a vegetable today. Or buy bigger pants.

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Vegan Chili Hot Cocoa

2010-12-21T12:00:00.003-05:00

Someone stop me. I eat chocolate, bake with chocolate, and, hell, sometimes even dream about it. Now I'm drinking it. I was never a huge hot chocolate fan, until I tried a salted caramel hot chocolate from Starbucks; it was so good I almost cried. Thus, a hot chocolate kick ensued.

The kick is still going strong.

Speaking of kick, this hot chocolate definitely has some of it. It's a pretty simple and well known concept - Aztec hot chocolate - done my way. Made with healthy full fat coconut milk, freshly ground cinnamon and two different kinds of chili powder, this mug of cocoa would warm anyone even on the coldest of nights.

It's thick, rich, decadent, and went wonderfully with some floating leftover Dandies and cookies. I love the combination of chocolate and chilies because of the complexity on the palate; the tongue is immediately hit with rich chocolate, then the warmth of cinnamon and lastly by spiciness that creeps up on you and coats the back of your throat in the best possible way. The only thing that could make things better is a massage. Or more chocolate.

Vegan chili hot cocoa
Ingredients
- 1/3 cup full fat coconut milk
- 3/4 cup non-dairy milk (I used unsweetened hemp)
- 3 T cocoa powder
- 1 T stevia
- 1/2 tsp cinnamon, fresh ground preferred
- 1/8 tsp chipotle powder
- 1/8 tsp ancho powder

Instructions
- Bring coconut milk, non-dairy milk and stevia to a low boil. Turn to medium low and whisk in cocoa and chili powders and continue to whisk vigorously for 2-3 minutes, or until there are no more remaining lumps and mixture has thickened slightly. Pour into a mug, top with marshmallows and try not to burn your tongue (like me)!

Serves 1

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Peanut (Flour) Trail Mix Cookies

2010-12-20T18:28:00.005-05:00

I've had Trader Joe's peanut flour in my pantry for months. Initially, I bought it because it was cheaper than protein powder. I used it a few times, was unimpressed, and didn't look at it again until today. I had a baking itch but was extremely low on flour, so my mind started to stir. As I was sitting on the bus coming back to my apartment, I had this moment, like in cartoons, where a light bulb appeared above my head. I wasn't sure if my idea would work - in fact, I had many doubts. I guessed on a lot of the ratios. I've never baked with peanut flour before. I almost set my microwave on fire while heating up coconut oil. Really, it could have been a horrible disaster.

But it wasn't.

These cookies are amazing. Jumbo sized, hearty but soft and moist inside, with a lot of crunch from the bits of nuts, dried fruit and chocolate throughout. The peanut flour adds a subtle nutty taste but isn't too overpowering, which I liked. It allowed every ingredient in the cookies to take some of the spotlight; I could taste the roasted almonds, the touch of coconut from the oil and the tart burst of dried cherries.

In short, these cookies rock. They're also vegan, wheat-free, made with healthy ingredients and will completely fill you up with just one. So, if you're not completely sick of cookies by this point (shame on you, if you are) then give these a shot.

Peanut (flour) trail mix cookies
Ingredients
- 1 cup peanut flour
- 1/2 cup rolled oats
- 1/2 cup spelt flour
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt

- 1 flax egg (1T flax, 3T water)
- 1/3 cup coconut oil, melted
- 1/2 cup non-dairy milk
- 1 tsp vanilla

- 1/2 cup trail mix (I used a mix of almonds, cashews, cherries, golden raisins, pistachios and chocolate chips from TJ's)

Instructions
- Preheat oven to 350.
- Combine dry ingredients in a mixing bowl. In a separate bowl, combine wet ingredients. Add wet to dry and stir until dough is combined. Fold in trail mix.
- Using a 1/4 cup scoop, place cookies on a parchment lined baking sheet and bake for 18-20 minutes, or until golden brown on the edges. Allow to cool for 10 minutes.

Makes 8-10 cookies

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Vegan S'mores Bark

2010-12-18T09:00:00.002-05:00

My love for s'mores is deep and it's real. It started this past summer when I visited Cafe 118 in Winter Park, FL and went absolutely batty over their raw s'mores. I looked forward to every time I visited just for that dessert, darting my eyes as I licked the plate clean each time. They sparked a desperate love of s'mores that has yet to be fully satisfied.

That is, until I made this bark. Now I'm full of so much chocolatey goodness that I don't think I could ever so much as look at a bar of dark chocolate or a marshmallow again.

That's a lie. I just went back for seconds.

Anyway, this is a totally easy and fun dessert to put together. It takes literally minutes, involves fire and melted chocolate stuck to bowls and fingers that require cleaning. And by cleaning, I mean by way of tongue.

Oh, and the crumbs of graham crackers or extra few marshmallows left behind? They don't count. As we all know, there are no calories in crumbs. Since chocolate bark are technically broken pieces of chocolate, they also sort of count as crumbs. Go to town.

Vegan s'mores bark
Ingredients
- 12 oz semi-sweet chocolate (I used Guittard chips)
- 4 graham crackers
- Vegan marshmallows (I used Dandies)

Instructions
- Melt chocolate by placing the chips in your microwave on medium (50%) heat for two minutes. Stir, then put them back in the microwave for thirty seconds. Continue doing this until chocolate is completely melted.
- Meanwhile, toast marshmallows by putting them under your broiler, over your stove burner or by using a blow torch. Honestly, I stuck each marshmallow to the end of a butter knife and used my stove burner; it worked perfectly. This is optional, but it adds a nice touch.
- Spread melted chocolate on waxed paper and, using a rubber or metal spatula, spread an even layer of your desired thickness.
- While chocolate is still liquid, place graham crackers and toasted marshmallows around in any way you desire. Make it fun! Allow chocolate to harden, then break it apart in random shapes. Store in an airtight container for up to a week.

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Warm Baby Artichokes with Tarragon and Pine Nuts

2010-12-15T09:00:00.004-05:00

Foodie confession: Prior to last evening, I had never eaten an artichoke. I suppose one may argue that I still haven't, as these are baby artichokes, but they were too cute to pass up and this dish sounded good as I perused Whole Foods, so I went with it.

I'm so glad I did because this was such a perfect little meal. The artichokes were tender and perfectly acidic from crisp white wine and fresh lemon and had a beautiful anise note from freshly torn tarragon. Have you ever smelled fresh tarragon? If not, I totally recommend rushing out and buying some, if for nothing else than to let it perfume your kitchen.

With a fresh bunch of tiny radishes, a crusty roll and leftover wine, this meal sent me in food bliss. I love me some big, heavy meals, but sometimes there is nothing lovelier than a light, small dinner where you can bite into crisp radishes and scoop up delicate artichokes with pieces of bread.

Warm baby artichokes with tarragon and pine nuts
Ingredients
- 12 baby artichokes
- 1 shallot, minced
- 2 garlic cloves, minced
- 1/2 cup white wine
- 1T olive oil + extra for drizzling
- 1T fresh tarragon
- 2T pine nuts, toasted
- 1 lemon, juiced and zested
- Pinch of red pepper flakes
- S&P, to taste

Instructions
- Prepare artichokes: peel away outer leaves until you reach the pale green center. Cut the tips of the artichoke as well as the stem and then halve it. Place each artichoke in cold acidulous water (water with lemon juice) until ready to cook.
- Saute shallot and garlic in olive oil on medium high until translucent. Add white wine and lemon juice/zest. Bring to a boil, then simmer. Add artichokes and tarragon, cover and cook for 15 minutes, or until artichokes are tender.
- To plate, top with a drizzle of olive oil, a bit more tarragon and toasted pine nuts. Serve warm or at room temperature.

Serves 2-4

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Amaretto Tiramisu

2010-12-14T09:00:00.012-05:00

As you all know, my favorite dessert is undoubtedly tiramisu. While I enjoy it at every single Italian restaurant I go to, I've never attempted to make it at home (or someone else's home - right, Andrew?). Well, this ended today and I'm happy to say that it ended very well. With a hint of almond flavor and a Mascarpone cream made light and airy by the addition of gently folded egg whites, this dessert is definitely a winner.

Amaretto tiramisu
Ingredients
- 2 packages (20-24) ladyfingers
- 8oz Mascarpone cheese
- 1/2 cup sugar
- 3 eggs, separated
- 1 cup strong coffee or espresso
- 4T amaretto liqueur
- Cocoa powder, for dusting
- Dark chocolate shavings, for garnish

Instructions
- In a large bowl (or mixer), combine egg yolks and sugar. Beat with a whisk until pale yellow and smooth. Add amaretto and 1 tablespoon of chilled coffee and continue to beat until ribbon stage forms (whisk forms ribbons when lifted).
- In another bowl (or your mixer) whisk egg whites with 1 teaspoon of sugar until they form stiff peaks. Folk egg whites into Mascarpone mixture gently.
- Add remaining amaretto to coffee/espresso. Dip lady fingers into the coffee mixture and place a layer (1 package worth) on the bottom of an 8x8 pan. Spread half the Mascarpone cream over the ladyfingers, then repeat the process until all of the ladyfingers and Mascarpone mixture are gone.
- Chill for at least 2 hours to overnight. Dust with cocoa powder and chocolate shavings. Mangia!

Serves 9

The only negatives about this was that it didn't set as well as I would have liked. This could be due to making it without the aid of a mixer, or because I soaked the ladyfingers too much, but it didn't form a perfect square. Think of it as a piece of apple pie that tastes completely wonderful but has pieces of apples falling every which way. So, from an aesthetic standpoint it wasn't the best, but taste-wise, it was fantastic.

The best thing about it? The Mascarpone cream. I would eat a pound of it right off a spoon.

Regardless of any setbacks, for my first time making my favorite dessert, I'm quite proud of myself.

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Chocolate Cranberry Yogurt Bread

2010-12-09T17:42:00.004-05:00

So, the scone recipe will have to wait a bit since I foolishly deleted all of the pictures on my computer. I'm planning on improving the recipe, though, so stay tuned. I promise they're worth the wait!

Until then, let me introduce you to yet another quickbread. I told myself I wouldn't make another one, but I couldn't resist. I love them. I eat them in a matter of days and make amazing french toast with thick leftover slices. It's a problem, but a problem that is welcomed in my life.

This bread made my kitchen smell like a chocolate shop. Isn't it wonderful how cocoa powder has that effect? Except for the scent of chocolate instantly making me ravenous, it's one of my favorite things on Earth.

Shining with delicate crystals of sugar and speckled with big, ruby cranberries, this bread is picture perfect for the holidays. I do warn you though, the flavor of this isn't for the faint of heart. It's rich, tart and bold. If you think you can handle it (I know you can), then give it a go! Oh, and it's also incredibly moist. Like, almost falling apart while still warm moist. I'm in love.

Chocolate cranberry yogurt bread
Ingredients
- 1 1/2 cups white spelt flour
- 1/2 cup Dutch-processed cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup sugar
- 1/4 tsp salt
- 2 cups cranberries

- 1/2 cup plain yogurt (cow, goat, soy - whatever you have)
- 1/3 cup vegetable oil
- 1 large egg
- 1/2 tsp vanilla

Instructions
- Preheat oven to 350.
- Sift dry ingredients in a large bowl (along with cranberries). In another bowl, combine wet ingredients. Add wet to dry and combine just enough for the batter to come together. Press into a greased and floured loaf pan, sprinkle with additional sugar if desired, and bake for 45-50 minutes, or until a toothpick comes out of the center clean. Allow to cool and serve! Will keep wrapped in foil for 2-3 days.

Makes 1 loaf

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Mission: Cranberry

2010-12-08T17:46:00.001-05:00

I have a bag of cranberries on their last leg, a batch of ~~not-so-great~~ scones, and flour and honey in places flour and honey should never, ever be. I'm currently on a mission to concoct a killer cranberry baked good. If I'm not back in a few days, send help. And wine.

If you have any ideas, send some my way. With wine.

ETA: So I lied, the scones are actually really good. Recipe to come.

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Vegan White Chili

2010-12-07T19:15:00.000-05:00

My throat hurts. My nose is runny. For the past two days all my stomach could handle was crumpets drizzled in chestnut honey and brussels sprouts. Lots of brussels sprouts. That is, until tonight, when I proclaimed that I had to make an actual dinner. I had this weird craving for white chili, despite the fact that I have never in my life eaten it. It's typically made with heavy cream or half and half and chicken, but of course I had to change that.

Don't worry, it's still delicious. Though I can't say if it's better or worse than the original, I can say that this is a spicy, tangy and perfectly creamy bowl of chili. It's not so heavy that one bowl makes you feel like you ingested an anvil, but it definitely sticks to your ribs.

The best part is that it comes together in about thirty minutes. You could definitely make this with dried beans, but canned beans work fine, especially when one is chomping at the bit from hunger.

However, my favorite part about this chili is its smell - completely different than that of typical chili, it has a lime infused, almost baja-esque scent that is much different than its Texas counterpart. Since I adore that scent, this will definitely become a staple recipe in my household.

Vegan white chili
Ingredients
- 4 cups vegetable broth
- 1/2 cup (non-dairy) cream
- 2 15oz cans great northern beans, drained and rinsed
- 1 cup hominy (or white kernel corn)
- 2 4oz cans Hatch green chilies
- 1 yellow onion, finely chopped
- 1 jalapeno, minced
- 1 cove garlic, minced
- Zest of 1 lime & juice of half
- 2 tsp cumin
- 1 tsp dried oregano
- 1/4 tsp cayenne
- Tiny pinch of grated nutmeg (optional, but I add it to creamy dishes)
- Sea salt, to taste

Instructions
- Saute aromatics in olive oil until translucent. Add remaining ingredients (aside from cream) and bring to a boil. Turn the heat to low and simmer for 30 minutes.
- Remove soup from heat and stir in cream and nutmeg. Serve immediately, preferably with tortilla chips.

Serves 6

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Zaletti: Venetian Christmas Cookies

2010-12-06T09:17:00.012-05:00

Confession time: I'm really enjoying butter lately. Growing up my mom only used margarine, and for the longest time I was afraid of butter. Yes, afraid. I thought using it would make me fat or unhealthy. Well, maybe this is my inner Paula Deen talking, but I love butter. Butter is fantastic. No matter how much Earth Balance I used in baking, my recipes never came out this good. The flavor of real (organic) butter can't be beat.

Zaletti are lusciously creamy Italian polenta cookies. I'm not sure of their true identity because they don't seem to be certain, either. They're kind of a shortbread, kind of a biscuit, and, as my friend said, "a cross between a chocolate chip cookie and a corn muffin". Whatever the case may be, they're fantastic little holiday cookies that would make a great addition on any cookie tray.

Now, traditional zaletti are made with grappa soaked currants or raisins. While this is fantastic, I had neither grappa nor currants on hand, and I wanted chocolate. Thus, chocolate chip zaletti were born.

These cookies were the reason why I was smelling my hands for minutes, unable to bring myself to wash them. All that filled my nose were the scents of butter and sugar. Friends, there is no better smell than butter and sugar, especially when they're being freshly creamed. Just stick your head in your mixer and find out for yourself.

I ate one of these cookies after they cooled and it just seemed to float away and disappear on my tongue. Light yet heavy, decadent yet tiny, creamy yet coarse, these cookies are neither here nor there. And, at this rate, they won't be anywhere but my stomach.

Chocolate chip zaletti
Ingredients
- 3/4 cup flour (white spelt, per usual)
- 1/2 cup polenta
- 1 tsp baking powder
- 1/4 cup sugar
- 1/4 tsp salt
- 1/3 cup chocolate chips

- 1/3 cup (5 1/2 T) butter, softened
- 1 egg
- 1/2 tsp vanilla
- 1-3 T cold water, as needed

Instructions
- Combine dry ingredients in a mixing bowl. Set aside.
- Cream softened butter and sugar until light and fluffy, about a minute. Slowly add egg, then vanilla, and mix until combined.
- Mix dry ingredients into wet and combine until mixture just begins to come together. It will be crumbly. If it looks too crumbly, slowly add one tablespoon of cold water. Continue adding until mixture comes together but isn't wet.
- Place dough on a piece of plastic wrap and shape into a large ball or log. Refrigerate for an hour.
- Pinch off chestnut sized balls of dough. On a parchment lined baking sheet, roll cookies in 1" ball, press down slightly and bake at 350 for 10 minutes.

*Dough will keep in the fridge for a week and freezes exceptionally well, so you can make the dough ahead and use it as needed.

Makes about 30 cookies

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Persimmon Quickbread

2010-12-03T14:00:00.001-05:00

Meet the persimmon.

It's a peculiar fruit with a short season that makes its appearance coyly between the quince's and heirloom apples. It looks like a bright orange tomato both inside and out, but has a sweet taste and texture akin to applesauce. In short, it's lovely. I've been eying them at Whole Foods for a while, but at $1.99 each, I couldn't justify buying one. Well, they're on sale now, so of course I stocked up to make something pretty special.

I've made a lot of quickbreads in my day, but this tops them all. It's just sweet enough to work for both dessert and breakfast, has a spicy warmth from touches of cinnamon and clove, and has a perfect crunch from homemade candied pecans.

Between a "test piece" yesterday afternoon, a late night snack, and breakfast, I have managed to polish off half the loaf myself - so it is really, really good. If you can't find persimmons, sub applesauce, pear sauce or even pumpkin, but if you can find them then I highly recommend using them.

Persimmon & candied pecan quick bread
Ingredients
- 1 3/4 cup flour (I used white spelt)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup sugar
- 1/2 cup chopped candied pecans
- 1 1/2 tsp cinnamon
- 1/2 tsp clove
- 1/2 tsp nutmeg
- 1/4 tsp salt

- 1 cup persimmon pulp (~3 large fruit)
- 1/2 cup butter (1 stick), melted
- 2 eggs (or flax eggs)
- 1 tsp vanilla

Instructions
- Preheat oven to 350.
- Chop persimmons and puree them in a food processor until smooth. Run through a sieve if you prefer a smoother texture. Set aside.
- Combine dry ingredients in a mixing bowl. In another bowl, combine wet ingredients. Pour wet ingredients into the dry and stir until batter forms. Press into a greased and floured loaf pan and bake for an hour, or until a toothpick comes out of the center clean. Allow to cool, then remove from the loaf pan. Store at room temperature for 3-4 days.

Makes 1 loaf

To make candied pecans:

- 1/2 cup chopped pecans
- 1/4 cup granulated sugar
- 1/4 cup water
- 1/2 tsp cinnamon

Instructions
- Bring sugar, water and cinnamon to a boil in a medium sauce pan and stir until sugar is dissolved. Turn burner to medium low and stir until mixture thickens and enters a "soft ball stage", where sugar mixture retains a ball shape in cold water. Stir in pecans and transfer to a piece of parchment paper. Allow to fully cool, then roughly chop and set aside.

This morning, this happened:

Persimmon bread French toast. Glorious.

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Wine Poached Shrimp

2010-12-02T19:45:00.000-05:00

Picture, if you will, a girl prancing around the kitchen listening to Andrea Bocelli while sticking her head dangerously close to a hot pan in order to smell simmering wine and fennel.

Picture this same girl bouncing up and down in her chair saying "mmm mmm" until one of her roommates laughed at her. Loudly. But she didn't care, and instead ripped off another piece of her pain au levain and ate with a smile on her face.

Ladies and gentlemen, that girl was me, and this was my dinner:

I have to admit, this is in the top three things I've ever made. I thought up the recipe last night and hoped it would come together well, and it did. It certainly did. This dish included the most aromatic poaching liquid with background hints of wine, anise and crisp citrus.

That wasn't even the best part. Shrimp so delicately cooked that they almost melted away in my mouth, infused with the aforementioned poaching liquid and served just warm enough to let those flavors shine.

It was perfection. Absolute food perfection. I implore you to make this.

Wine poached shrimp
Ingredients
- 1/2lb large shrimp, peeled and de-veined
- 1 cup white wine
- 1/2 cup water
- 1 shallot, thinly sliced
- 1 small fennel bulb, thinly sliced
- 1/2 lemon, cut into 2 wedges
- 2 garlic cloves
- 1 tsp whole peppercorns
- 1 bay leaf
- 1/2 tsp thyme
- 1 tbsp butter
- Salt, to taste
- Parsley, for garnish

Instructions
- Bring wine, water, fennel, shallot, garlic, and peppercorns to a boil in a large sauce pan. Bring to a simmer and cook for about 10 minutes, or until fennel is soft.
- Add shrimp, then cover and allow to cook for 3 minutes. Flip shrimp, cover and cook for another minute, or until shrimp are pink and firm. Remove with a slotted spoon and set aside in a covered bowl.
- Bring liquid back up to a boil and simmer until liquid is reduced by at least half. Add butter and stir until melted. Remove bay leaf, garlic and lemon. To serve, place shrimp on top of fennel mixture and top with sauce and a sprinkle of parsley.

Serves 2

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Stubborn Flourless Chocolate Cookies

2010-12-01T18:00:00.002-05:00

Happy December! Or should I say Merry December? What better way to kick off the month than with a new cookie recipe?

I call these stubborn because no matter how perfectly round I poured the batter, they always had a mind of their own and formed shapes I didn't think were possible. In fact, some of the shapes were so obscene that I can't show them on the blog. I wonder if that's the cookie's way of telling me something.

I digress.

These are greatly inspired by François Payard's recipe, which you can find here. They're beautiful (albeit misshapen) shiny, cracked topped cookies that almost stick to the roof of your mouth. They remind me of biting into an old fashioned peanut butter sandwich; the white bread almost disintegrated in your mouth, the peanut butter stuck everywhere, and the tall glass of milk disappeared way too fast. These cookies are so delectably gooey that one is all you need, despite them being paper light.

Oh, they're also virtually fat free, aside from the chocolate chips I added to half the batter. But don't let that fool you into thinking these are a 'healthy' cookie - the batter is pretty much all sugar. Delicious, fudgey sugar. If a brownie and a meringue had a lovechild, this would be it.

Flourless chocolate cookies with lavender and sea salt
Ingredients
- 3 cups confectionery sugar
- 3/4 cup Dutch-process cocoa powder
- 4 large room temp. egg whites (or 3/4 cup liquid egg whites)
- 1/4 tsp salt
- 1 tbsp dried lavender blossoms, hand crushed
- Fleur de sel, for the top

Ingredients
- Preheat oven to 350.
- Sift together sugar, cocoa and salt. Fold in lavender blossoms. With your mixer on low, slowly add in egg whites and beat until batter is wet. Don't overbeat or the egg whites will stiffen.
- Drop rounded tablespoons of batter on a parchment lined baking sheet, at least 3 inches apart, sprinkle with fleur de sel (or other sea salt) and bake for 15 minutes. These will spread so don't put more than 5-6 on a baking sheet at once. Continue doing this until batter is gone. Allow to cool, gingerly remove from the parchment paper, and store in an airtight container.

Makes 2 1/2 dozen

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Polenta Fries

2010-11-30T19:42:00.000-05:00

We all crave French fries at times, yes? Their crisp, golden crust and creamy, soft interior make for an amazing mouth feel. However, they're usually so greasy that they leave you nursing a stomach ache for the rest of the night. Sometimes the pain is worth it, but usually it's not. Despite that, it's always nice to sink your teeth into something with complex textures that reminds you of one of the most comforting "American" foods. So, with that, I decided to take this classic, turn it on its heels and put my own spin on it.

Garlic sage polenta fries
Ingredients
- 1 cup polenta
- 4 cups vegetable stock
- 1 tablespoon fresh sage, chopped
- 1 clove garlic, minced
- 1/4 cup Romano cheese, grated
- S&P, to taste

Instructions
- Bring vegetable stock to a boil. Turn to a simmer and slowly whisk in polenta. Stir constantly until thickened, about 20 minutes. Fold in garlic, sage, cheese and seasoning. Place in a square container (I used tupperware), place a piece of plastic wrap on the surface, pressing down to make an even top. Refrigerate for at least two hours.
- Preheat oven to 425.
- Cut polenta into uniform fries of your desired size. Place on a parchment lined baking sheet, brush the tops with olive oil and bake for 20 minutes. Flip, and bake for an additional 10-15 minutes, or until golden and crisp. Sprinkle with salt or Romano cheese immediately, if desired. Serve hot.

Serves 4

Dare I say I like these more than French fries? They're wonderfully crispy outside and almost melt in my mouth upon biting into them. The sage isn't overwhelming, but adds a nice seasonal, woodsy hint.

As a note, be easy on the salt. The Romano is salty on its own, so you don't need much extra. But don't skimp on the cheese - it definitely takes these over the top.

Next time you have a fry craving, give these a go. Your stomach will thank me in more ways than one.

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The Day I Fell in Love with Oysters

2010-11-29T13:48:00.000-05:00

Since I have no new recipes for today, I decided to share something that happened recently: I fell in love with oysters.

Yes, oysters. Raw. Aphrodisiacs. Boogers of the sea. Those oysters.

A few weeks ago I went to Boston and attended the Luna Film Festival at the Liberty Hotel. It was a fabulous, inspiring evening and I was lucky enough to be able to attend the event. I ended up spending the night at the hotel and took advantage of the wonderful restaurant inside, Clink. I had it in my head that I must try oysters, so I hesitantly ordered four.

About 10 minutes later, four oysters arrived on a half shell with an herb flecked sauce. I sprinkled (and by sprinkle, I mean covered) the oyster with the sauce and coyly put it to my mouth. Then, I pulled it away. I played that game with the oyster for roughly five minutes before I finally decided to just do it. I begrudgingly slurped the oyster and felt it slide down my throat like butter.

I grabbed the second oyster and decided to eat it without any sauce. It went down, as the first did, like butter. Briny, cold, slightly sweet butter. It was the kind of food experience that teases the senses, leaves you only slightly unsatisfied, and makes you want just a little bit more.

The rest of the dinner was filled with crisp rosé wine, doughy bread and perfectly seared scallops, but the best part was by far those oysters. I have vowed that whenever I'm at a restaurant that offers them, I will order at least a half dozen. Then probably a dozen more.

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Chestnut Porcini Bisque

2010-11-26T12:00:00.000-05:00

Let me preface this by saying that I know this bisque doesn't look appetizing. It's thick and beige and reminds me of things I would never eat. But, if I've taught you nothing else on this blog, then remember that good food doesn't have to be complicated and it doesn't have to look pretty.

That being said, this soup is amazing. I know I say that every time I make soup, but this is definitely on a different level. As soon as I took my first spoonful, I closed my eyes and savored the flavors in my mouth as long as I could. My mom noticed me in food bliss, rubbed my arm and said "enjoying yourself, honey?" Yes mom, I totally was.

I took extra long to finish my bowl because this bisque is so intensely flavored that I wanted to be able to fully enjoy each drop. This was perfect between sips of merlot and bites of goat brie stuffed pears and also perfect when I just ripped off a hunk of baguette and dunked to my hearts delight.

In short, make this soup. Prepping the chestnuts is kind of a pain, but strangely cathartic. Also, I know porcini mushrooms aren't the most inexpensive or easily attained mushrooms, but don't sub them; they give the dish a wonderful earthiness that truly cannot be duplicated. If you can't find them, then feel free to come over for a bowl. I have plenty of leftovers.

Chestnut porcini bisque
Ingredients
- 1lb chestnuts
- 2/3 cup porcini mushrooms, soaked in warm water for at least 10 minutes
- 4 cups vegetable broth
- 1 cup porcini soaking liquid
- 1 yellow onion, chopped
- 1 clove garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1/2 cup cream (I used non-dairy)
- 2 bay leaves
- 1 tbsp fresh thyme
- S&P, to taste

Instructions
- Prep the chestnuts (this can be done the night before) by slicing an "X" on the surface of each. Bring a pot of water to a boil and boil chestnuts for about 20-25 minutes. Remove from heat and allow to cool for a few minutes, then carefully peel away the shell. It's best to do this while the chestnuts are still warm or else the shells will become hard.
- Heat olive oil in a large soup pot and saute aromatics until translucent. Add remaining ingredients, aside from cream, bring to a boil and simmer for 30 minutes.
- Remove from heat and allow to cool slightly, then puree the soup in batches. Strain through a sieve and return to the soup pot. Bring the soup back to a simmer and whisk in cream. Keep on warm until serving. Garnish each bowl with a drizzle of olive oil and porcini mushrooms, if desired.

Serves 4

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Cranberry White Chocolate Biscotti

2010-11-24T17:00:00.001-05:00

I don't know about you, but I'm kind of sick of pumpkin. Sure, I enjoyed it in my oatmeal this morning, but that's beside the point. I've been eating pumpkin since the first red leaf fell to the ground this autumn and I'm pretty burned out. So, in lieu of pumpkin pie this year, I decided to make something a little different for the Thanksgiving dessert tale: biscotti.

Last night I put on my apron, turned on my Christmas pandora station and got to work. I ended up singing and dancing alone in my apartment, eating crumbs that fell when I cut the loaf, and getting melted white chocolate all over my counter. Don't worry, I scooped it up with my fingertips and ate it. I promise my counters are clean.

I highly recommend making these biscotti for the holiday season. They are hands down the best biscotti I've ever made and they're really beautiful. They're crispy without being rock solid and have delicate flavors that work to create a perfect little cookie. These also include no added fat as per traditional biscotti, which do not include butter OR oil, meaning I was totally justified in covering them in white chocolate.

Bring them to your family get together, give them as gifts along with some homemade cocoa mix or gourmet tea or make them for yourself just because you deserve it.

Cranberry white chocolate biscotti
Ingredients
- 1 3/4 cup white spelt flour
- 1 tsp baking powder
- 1/2 cup organic cane sugar

- 2 flax eggs (2 tbsp flax, 6 tbsp water)
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 tbsp orange zest
- 1/3 cup dried cranberries, soaked in warm water for 5 minutes to plump.
- 1/4 cup white baking chips

Instructions
- Preheat oven to 350.
- In a large mixing bowl, combine flour and baking powder.
- In another bowl, combine sugar and flax eggs. Beat with a whisk for 2-3 minutes, or until sugar is dissolved and mixture forms ribbons when you lift the whisk. Add orange zest and vanilla and add to dry mixture. Add cranberries and use your hands to work mixture into a wet dough.
- Form dough into a 9x2" log on a parchment lined baking sheet. Bake for 25 minutes, then allow to cool for at least 10 minutes.
- Reduce oven to 325. Cut into 1/2" slices then bake for 10 minutes on each side.
- Prepare white chocolate: Use a double boiler (metal bowl on top of a pot with a bit of water on the bottom) and melt the chocolate over gentle heat until silky. Once biscotti are cool, dip a fork into the melted chocolate and drizzle over biscotti. Place biscotti in the fridge to allow chocolate to harden. Store in an airtight container, in a cool and dry place, for up to a month.

Makes 20 biscotti

Have a happy, happy Thanksgiving.

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A Humble Dinner

2010-11-23T20:06:00.002-05:00

I find something so beautifully rustic about unpeeled carrots. As long as you buy organic, a simple wash is all they need. I like the brown tinged rings that the peel gives them and for some reason I find they taste better in their unadulterated state.

Tonight I had a humble supper of oefs en cocotte (shirred eggs) and carrots with shallots and rosemary. I find that the humblest of dishes sometimes taste the best and always seem to ignite all of my visceral senses.

I listened to my carrots and shallots have a conversation as the shallots delicately enveloped the carrot coins with their caramelized sweetness. I love it when the sound of sizzling food almost sounds like music. When you can hear it through a closed lid, you know it's going to taste fantastic.

I rubbed my fingertips through woodsy herbs, freshly grated pecorino romano and garlic. Remember, there are no better kitchen tools than your own two hands. Get into your food; feel the textures, listen to a skillet conversation, let the scents of herbs and red wine vinegar fill your nostrils. Just enjoy your time in the kitchen.

I dipped warm, soft baguette into a bright, velvety yolk that just started to run down my palm. For a humble supper, it completely and totally made my day.

*In terms of recipes, the carrots came from Orangette and the shirred eggs from Barefoot Contessa. My only additions were shallots and rosemary in place of onions and thyme, and using coconut creamer in place of heavy cream and romano in place of parmesan in the eggs.*

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Thai Kabocha Soup

2010-11-22T18:00:00.006-05:00

I love Thai food. The smell of yellow curry sends me into a fit of hunger that isn't settled until I leave a restaurant with Thai food baby. I don't get to eat it out often these days, but always feared making it at home because it just seems like a cuisine that is always better made by the professionals. Plus, all the exotic (re: expensive) ingredients deterred me because I didn't want to spend $30 for one dish.

Well, last night I had a horrible craving for Thai food, so I threw caution to the wind and begrudgingly went to Whole Foods. Shocking, I know. After carefully scouring the produce section for what I needed, dropping stalks of lemongrass all over the floor, and forcing myself to put down the chocolate goat cheese, I left ready to take on a new challenge.

Thai kabocha soup
Ingredients
- 1 large kabocha squash, peeled and cubed
- 4 cups vegetable broth
- 1 15oz can full fat coconut milk
- 1 stalk lemongrass
- 1 1/2" knob of galangal or ginger
- 5 keffir lime leaves
- 1 hot chili (I used a serrano)
- 2 tbsp soy sauce*
- 1/2 tsp organic cane sugar
- Cilantro, for garnish
- Roasted peanuts, for garnish

Instructions
- First, prepare your ingredients. Cut the lemongrass stalk into thirds and bruise the pieces by bending them back and forth until slightly broken. Peel your galangal (or ginger) and cut it into slices. Remove the seeds from your chili and finely mince it.
- Bring broth to a boil. Add squash, coconut milk, and remaining ingredients and bring the soup to a simmer. Cover and cook for 30 minutes, or until the squash is very tender. Remove from the heat and allow to cool slightly.
- After about 5-10 minutes, ladle half the soup into your blender and blend until smooth. Run the pureed soup through a strainer in order to remove pulp from the lemongrass and ginger. Continue until all the soup is smoothly pureed.
- Bring soup back to a boil and heat on low until ready to serve. Garnish with chopped cilantro and peanuts (and some chili flakes if you want an extra spicy kick).

* You can use fish sauce to be more authentic, but I think it's pretty vile so I opted to use soy sauce. Just use something to get that umami flavor.

I wish you all could have seen me when I was making this last night. I was so giddy I was practically skipping after I lifted the lid of the pot and was immediately hit by the scents I remember from my favorite Thai restaurant. The smell and the taste of this soup are spot on; the key to Thai cooking is to create a balance between spicy, umami, sweet and sour, and this dish does that well.

If you're tired of mashed or roasted squash, give this soup a try. You can find the ingredients at Asian supermarkets or Whole Foods and I promise that it's worth it to track 'em down.

Oh, and in case you have no idea what to look for, here are the star players:

Lemongrass, keffir lime leaves, galangal, serrano.

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Pissaladière (Provencal Onion Tart)

2010-11-21T09:43:00.004-05:00

Think of the Pissaladière as France's answer to a pizza. Except this is completely different, texturally, to a pizza. It has a flaky, buttery crust from puff pastry and a sweet caramel flavor from slow, delicately cooked onions.

You could get fancy here and make your own puff pastry, or you could be like me and buy it. Actually, you could also get away with using your favorite pizza dough recipe, but I like using puff pastry here; the flavor and crispness is unbeatable. Whatever the case may be, this is an excellent, easy and elegant meal that comes together quite quickly and goes wonderfully with a side salad and a glass of wine.

Pissaladière
Ingredients
- 1 sheet puff pastry
- 2lbs large yellow onions, thinly sliced
- 1 clove garlic, minced
- 2-3 sprigs of thyme and rosemary
- 1 bay leaf
- 1/4 cup olive tapenade
- S&P, to taste

Instructions
- Preheat oven to 400.
- Take out your puff pastry and allow to rest for about 30 minutes. On a floured surface, roll out the dough as thinly as possible. Cut edges so you have a neat square/rectangle and discard leftover dough. Prick the bottom with a fork, place on a parchment lined sheet pan and bake for 10 minutes, until golden. Leave oven on and set aside.
- Add a tablespoon of oil or butter to a large pot on low heat. Add garlic, onions and herbs and cook for one hour, stirring frequently. The onions will turn incredibly tender and translucent and make what is called an "onion confit". Remove herb stems and bay leaf.
- Spoon olive tapenade on puff pastry and top with onions. Bake for another 10-15 minutes, or until heated through and brown. Slice into 6 pieces and serve hot or at room temperature.

Serves 6

Mine is pretty basic and very rustic. Traditionally there are French olives and anchovies on top of the onions, but I wanted to keep things simple and get the salty bite from the tapenade. Also, if you want it to look nicer, put the pastry in a tart pan. After going to three stores in search for one and not finding anything like what I needed, I gave up and just used by trusted sheet pan. The best thing about this recipe is that, like pizza, you can customize it to suit your needs.

But trust me, some tender onions and fresh herbs are all you need.

Applesauce Granola

2010-11-19T12:00:00.005-05:00

I'm a repeat offender. Late yesterday afternoon I got a hankering for granola, so I trudged to Whole Foods for the thirteenth time this week and picked up a few random ingredients. I ended up in the kitchen at 8PM wearing my cupcake slippers and yoga pants while carefully watching a mixture of simmering agave and vanilla. Then I drank a cup of hot lemon water and went to bed. I swear I'm a 21 year old college student.

Fruity applesauce granola
Ingredients
- 2 cups rolled oats
- 1 cup oat bran
- 1/3 cup dried cherries
- 1/3 cup golden raisins
- 1/3 cup chopped dates
- 1/3 cup sunflower seeds
- 1/4 tsp cinnamon
- Tiny pinch of salt

- 1/2 cup unsweetened applesauce
- 1/4 cup agave
- 1 tbsp canola oil
- 1 vanilla bean, split & seeds removed

Instructions
- Preheat oven to 300.
- Combine dry ingredients in a large mixing bowl.
- In a small sauce pan, bring wet ingredients to a simmer for about 5 minutes, stirring continuously. Add the wet ingredients to the dry and stir until completely combined and clumpy.
- Spread on a parchment lined baking sheet and bake for 40 minutes, stirring every 15 minutes to avoid burning. You'll know it's done when the house smells like apple cinnamon and the granola is golden. Store in an airtight container upwards to a month.

I love this granola because of how clumpy it is. I don't know about you, but I love when I get a big hunk of granola to chew on instead of a bunch of loose oats. I also love that it's pretty low fat, with the only added fat being from the tablespoon of oil. Despite that, it's still crunchy and has a lovely tart apple taste that is perfect for the season.

I soaked some overnight in almond milk to make this mornings breakfast: muesli. Most people just soak oats, but soaking granola adds more flavor and a bit more texture. It was a heavenly breakfast.

My muesli recipe (for one) includes:
- 1/3 cup granola soaked in 1/3 cup almond milk overnight

Then, in the morning, stir in
- 1/2 apple, finely chopped or grated
- 1 small banana, cut into bite size pieces
- 1/2 cup yogurt
- 1 tbsp slivered almonds
- 1 tsp honey

Enjoy.

Gingerbread Cake

2010-11-18T13:50:00.000-05:00

Do you ever have those moments where something makes you question something you previously thought about yourself? This cake did just that. As a self labeled chocoholic, I, of course, have a fondness for all chocolate desserts. However, one bite into this gooey, spicy cake and I'm already claiming this as my all time favorite cake. It is also, quite possibly, on my top three desserts of all time. It's just that good.

Gingerbread cake
Ingredients
- 1 1/2 cups white spelt flour
- 1 tsp baking soda
- 1/2 cup sugar
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp nutmeg
- 1/4 tsp salt

- 1/2 cup dark molasses
- 1 tbsp grated ginger
- 1 flax egg
- 3/4 cup non-dairy milk
- 1/4 cup Earth Balance, melted
- 1/4 cup applesauce
- 1 tbsp orange zest
- 1/4 cup candied ginger, chopped

Instructions
- Preheat oven to 350.
- Combine dry ingredients in a large mixing bowl. In another bowl, combine melted Earth Balance, applesauce, orange zest, flax egg and ginger. In yet another bowl, combine molasses and milk and whisk until thoroughly mixed.
- Add Earth Balance mixture to the dry ingredients, then add milk and molasses. Mix until batter is combined, then fold in candied ginger.
- Pour batter into a greased, parchment lined 8x8 cake pan and bake for 40 minutes, or until a toothpick comes out of the center clean. Allow to cool for at least 10 minutes. Dust with powdered sugar if desired.

Makes 9 squares

This cake was just perfect. It filled the house with scents of the holidays and put an instant smile on my face upon first bite. The addition of orange zest and fresh ginger is key; I prefer the subtle sweetness and brightness that the orange gave, which is why I used it in place of lemon.

One of my roommates tried a piece and loved it, which makes the baking experience complete for me. As much as I love baking, I love being able to give something tasty and heartwarming to my friends and family to eat as well.

Make this cake, share with friends, and all all enjoy it in its gooey, dense, gingered glory.

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Violette Vichyssoise

2010-11-17T20:00:00.014-05:00

Krystina, Uncorked:

1. I spend entirely too much time in a plaza by my campus that has both a Whole Foods and a Barnes and Noble. In fact, I'm in Barnes and Noble typing this now.

2. Sometimes I pretend to listen to music on my blackberry so that I can listen to people's conversations without them realizing it. For some reason I feel sneakier that way.

3. I carry around a legal pad wherever I go so I can jot down recipe ideas. It comes in handy at, say, 9:00AM when I'm in class and have a sudden craving for broccoli.

4. I drink a cup of green tea every night after dinner. I swear it helps me digest, even if it doesn't.

5. Sometimes I pull out a French dictionary and look up random words, write them down, and repeat them to myself until I memorize them.

6. I love purple food. You name it, plums, purple onions, cabbage, potatoes - I love it all. Don't even get me started on the purple asparagus I saw at Trader Joe's.

In sticking with my love of purple food and apparently the French language, I bring you my own spin on a Julia Child classic: vichyssoise.

Violette vichyssoise
Adapted from Julia Child

Ingredients
- 2 purple potatoes, peeled and quartered
- 2-3 leeks, whites only
- 2 cups water
- 1 tbsp (non-dairy) cream
- 1/2 tbsp chives, for garnish
- Sea salt, to taste

Instructions
- Bring potatoes, leeks and water to a boil. Reduce to a simmer and cook for 20-30 minutes.
- Take off the heat and allow to cool slightly. Blend soup until smooth, and chill until ready to serve. Stir in cream and garnish with freshly snipped chives; enjoy with a glass of crisp white wine.

Serves one (or 2 as a starter)

This came together so quickly but tasted like it took hours to make. It's a rich, decadent and velvety soup, so much so that you wouldn't believe the simplicity of the ingredients. Plus, is it not the most stunningly colored soup you've ever seen? Seriously, take another look.

Très bon.

Vichyssoise

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Chipotle Cornbread

2010-11-16T17:00:00.006-05:00

Served alongside last night's frijoles was something I've never made before: cornbread. While I love cornbread (it's arguably my favorite bread - don't tell ciabatta), I've never made it from something that wasn't a Jiffy box. I always get nervous about baking something I've never baked before because I fear that it will fail completely, but I desperately wanted some cornbread and I always give into my cravings.

Chipotle cornbread
Ingredients
- 1 1/2 cups old fashioned cornmeal
- 1/2 cup spelt flour
- 2 tsp baking powder
- 1/2 tsp sugar
- 1/2 tsp salt

- 1 cup non-dairy milk
- 1/3 cup canola oil
- 1 flax egg
- 1 tbsp apple cider vinegar
- 1 chopped canned chipotle + 2 tsp adobo sauce

Instructions
- Preheat oven to 375.
- Combine dry ingredients in a mixing bowl and combine wet ingredients (aside from flax egg) in another bowl. Add wet to dry then add flax egg and mix until the batter comes together. Fold in chopped chipotle and adobo.
- Allow mixture to sit for about 5 minutes. This is the key to ultimate cornbread moistness.
- Pour batter into a greased 8x8 pan. Shake and tap the pan to smooth out the batter if needed. Bake for 20-25 minutes or until a toothpick comes clean out of the center.

Makes 9 squares

The flavors and heat in this sneak up on you. I took one bite and thought "where's the chipotle?" because it was slightly sweet and nutty. So I took another bite. And another. Then my mouth was filled with a subtle heat that was a perfect balance for the creamy, smoky frijoles and fluffy rice.

I see a southwest inspired stuffing in my future. Or a new chili or soup. Or me standing over the sink so that cornbread crumbs won't fall on the floor as I eat the entire pan.

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Crockpot Frijoles

2010-11-15T19:30:00.002-05:00

I woke up one morning craving frijoles. Coincidentally, frijoles is one of my favorite words. Just say it: frijoles.

Frijoles. Frijoles. Frijoles. I'm done.

At 8:00AM, as I was loading up my crockpot with ingredients, my friend stumbled out of bed and asked: "What are you making?" The conversation went something like this:

"Frijoles"
"What?"
"I'm making frijoles."
"Fri-what? Oh, beans."

She said it in such a disappointed way. All of the things I could make and I'm filling the crockpot with beans. But no, these aren't just beans. They're soft, aromatic, smoky, delicious beans that filled the entire hallway with the scent of cumin.

Crockpot frijoles
Ingredients
- 2 cups black beans, uncooked
- 4 cups water
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 1/2 yellow onion, quartered (they'll fall apart as they cook)
- 4 garlic cloves
- 4 bay leaves
- 1 tbsp white vinegar
- Sea salt, to taste
- Cilantro, for garnish

Instructions
- Soak beans in water overnight. In the morning, drain and rinse.
- Place beans, remaining ingredients and enough water to cover everything in a crockpot. Cook on low for 10-12 hours, or high for about 8. Discard bay leaves and garlic cloves before serving.

If you don't have a crockpot, just cook these on the stove for about 2 hours, or until the beans are incredibly soft and delicate.

I served this up with some brown rice I had frozen (rice reheats beautifully) and chipotle cornbread, which is my new love. I'll have that recipe for you guys really soon.

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Smoky Squash

2010-11-14T19:00:00.004-05:00

The top of my refrigerator looks like a pumpkin patch. I have acorn, kabocha, sugar pumpkins and other varietals waiting to be cooked. I've stuffed squash, put them in soups and stews, roasted them with coconut oil and shreds, and quite frankly got sick of them. So, for weeks these gourds have been sitting on the fridge until my bare pantry finally beckoned me to crack one open and get some vegetables in my system. So I did something a little strange, a little daring, and a little smoky. Why not turn squash into bacon?

Maple smoked acorn squash
Ingredients
- 1 medium acorn squash, cubed
- 1/4 cup maple syrup (Grade A or B)
- 1 tbsp olive oil
- 1/2 tsp liquid smoke
- S&P, to taste

Instructions
- Preheat oven to 375.
- Whisk together maple, oil, liquid smoke and seasoning. Cube acorn squash (peel if desired) and toss in the maple mixture until evenly coated. Spread in an even layer on a baking sheet and roast for 45-50 minutes, or until tender and golden brown.

Serves 2-4

This is basically your standard roasted squash recipe but kicked up a notch or two. Think of it as maple roasted squash's badass older brother. The smokiness isn't overpowering but it definitely makes its presence known. I was never a big bacon fan, but I love the hickory smoked flavor, so this recipe works perfectly for me. Plus, I can't deny that it was strangely fun playing with liquid smoke.

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Tiramisu: A Love Story

2010-11-12T09:00:00.012-05:00

My favorite dessert of all time is tiramisu. Every time I eat it, I have this moment where everything around me stops and the only thing that matters is each spoonful of espresso soaked lady fingers and silky mascarpone that enters my mouth. Prior to this afternoon, my favorite tiramisu came from Mazzeo's Ristorante, a local Italian restaurant in my hometown. I only went once a year, on my birthday, and always ended the meal with a perfect square of tiramisu and a frothy cappuccino.

This afternoon I had lunch at Antico Forno in The North End, my absolute favorite area of Boston. I sat at my table listening to a group of men speaking beautiful Italian, dipped warm pieces of bread into herbaceous olive oil and swirled perfectly al dente linguine and mussels until my stomach grew twice its size. Then came the tiramisu. It was the biggest square that has ever been placed before me and I knew before I dug in that it would be incredible.

It was like eating a cloud - so light and creamy that it just melted in my mouth. I alternated bites with sips of my cabernet franc and knew that absolutely nothing could make the moment any better.

I wish I could say this photo was posed, but it's not. It's me in my pure, unadulterated bliss.

I also wish I could say this was attractive, but then again I don't really care.

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Sushi Restaurant Favorite: Seaweed Salad

2010-11-10T09:00:00.010-05:00

I fell in love with seaweed salad this summer after trying it for the first time at a Thai restaurant. It was served in a martini glass and included flower shaped cucumbers, delicate carrot curls and neon green seaweed. Since then, I order it whenever I spot it on a restaurant menu. Months later, after justifying the $6 price tag of wakame, I figured it was about time that I recreated it at home.

Seaweed salad
Ingredients
- 1/2 cup wakame
- 2 small cucumbers, or 1 large
- 1 tbsp sesame seeds

- 2 tbsp rice vinegar
- 1 tbsp tamari or soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1/2 tsp chili flakes
- Kelp granules (optional), for garnish
- Sesame seeds, for garnish

Instructions
- Whisk together dressing ingredients and set aside.
- Soak wakame in a large bowl with an ample amount of water for 5 minutes. It will more than double in size, so make sure to add enough liquid. Drain and squeeze the excess liquid. Toss in half the dressing and set aside.
- Peel cucumbers if desired (I peeled alternate strips for fun) and thinly slice. Add remaining dressing and toss to coat. Top with wakame and sprinkle with kelp and sesame seeds. Refrigerate until serving.

Serves 1-2

Don't make this expecting the vibrant green found in sushi bars. The reason those are so bright is because they're usually altered to look that way to be more aesthetically pleasing. I prefer the dark forest green of true wakame. It's deep, rich and beautifully natural.

Now, if only I could master sushi making.

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Avocado Chocolate Chip Muffins

2010-11-09T09:00:00.009-05:00

This is what happens when you have an overripe avocado and banana, an unopened bag of chocolate chips, a baking itch, and entirely too much time on your hands.

Avocado chocolate chip muffins
Ingredients
- 1 3/4 cup sprouted spelt flour
- 1/4 cup organic cane sugar
- 1 tsp baking powder
- 1/2 cup vegan chocolate chips
- 1/2 tsp salt

- 1 ripe avocado
- 1 ripe banana
- 1 flax egg
- 2 tbsp coconut oil, melted
- 1 tsp vanilla
- Up to 3/4 cup non-dairy milk

Instructions
- Preheat oven to 350.
- In a large bowl, combine dry ingredients. Set aside.
- Mash avocado and banana by hand or in a food processor until smooth. Combine mixture with remaining wet ingredients and slowly add the wet to the dry. Mix until just combined, adding non-dairy milk in tablespoon increments until batter is wet, but not runny. Fold in chocolate chips.
- Spoon into a greased (and/or lined) muffin tin and fill about 3/4 of the way up. Bake for 25 minutes or until a toothpick comes out clean.

Makes 10-12

Do not fear the avocado! It didn't turn my muffins green or make them taste like guacamole; the flavors in this muffin are very subtle. They're dense, wonderfully gooey and just sweet enough to make for a nice, hearty breakfast companion or a late night chocolate fix. In fact, I think I'll have another one now - breakfast is calling me.

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Sunday Dinner

2010-11-07T19:39:00.000-05:00

Few things are better than this.

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A Perfect Breakfast & Homemade Granola

2010-11-06T12:00:00.007-04:00

I love oatmeal and I love adding funky supplements and superfoods to my breakfasts, but there's something so wonderful about simple, real food. I've always bought my granola, but there's something special about mixing your own together by hand and tasting how fresh it is in comparison to boxed brands.

Pecan millet granola

I was craving granola that was crunchy, had a short ingredients list and simple, but wholesome flavor. Sometimes I don't want a lot of seeds and dried fruits, sometimes I just want to bite into some sweet grains.

Ingredients
- 2 cups rolled oats
- 3/4 cup dry millet
- 1/4 cup chopped pecans
- 2 tbsp chia seeds
- 1/4 cup honey
- 2 tbsp coconut oil
- 1/8 tsp salt

Instructions
- Preheat oven to 300.
- Combine honey and coconut oil. Microwave for 20-30 seconds or until the warm.
- Combine all ingredients in a mixing bowl and stir to coat.
- Spread on a baking sheet and bake for 40 minutes, stirring every 10 minutes.
- Allow to cool completely, then transfer to an airtight container.

Makes about 8 1/3 cup servings

As you know, I love millet so I wanted to find a way to slip it into the granola for extra crunch. It worked amazingly well and added a beautiful crunchy texture and toasty, nutty flavor. I don't think I'll ever buy granola again.

As a side note, it's perfectly normal for a 21 year old to be making granola in her cupcake slippers at 9PM on a Thursday, right? I didn't think so.

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Lavender Blossom Biscotti

2010-11-05T09:00:00.007-04:00

Recently, Marx Foods offered to send me three samples of their gourmet food items to formulate a recipe. The trick? It had to include all three ingredients. I went fairly safe, choosing ingredients that I knew worked well together, but I had never worked with them so it was an adventure. I chose truffle honey, vanilla beans, and lavender blossoms.

They sat on my counter for a while because I couldn't narrow down a recipe. Cupcakes? I questioned my buttercream skills. Tea cookies? I still have a dozen sugar cookies in the freezer. Chocolate bark? Maybe next time. I finally settled on biscotti.

I love biscotti, which is no surprise because as you all know, I love cookies. Biscotti means "twice baked" in Italian and are dry cookies that are served with coffee, tea, and more typically, grappa. They're pretty easy to make, keep for a long time, and are healthy to boot!

Lavender blossom honeyed biscotti
Ingredients
- 1/2 cup white spelt flour (or AP flour)
- 1/2 cup sprouted spelt flour (or whole wheat pastry, or all AP)
- 1 tsp baking powder
- 1/4 cup organic cane sugar
- 1 tbsp lavender blossoms
- 1/8 tsp salt

- 1 flax egg (1tbsp flax, 3tbsp water)
- 1 tbsp Earth Balance
- 1 vanilla bean, cut in the middle and black seeds scraped
- 3 tbsp honey

Ingredients
- The night before, add lavender to sugar and store in a container in a dark space overnight.
- Preheat oven to 350.
- Combine dry ingredients, along with lavender sugar, in a large bowl. Cut in Earth Balance until mixture looks crumbly.
- In another bowl, combine wet ingredients. Add wet to dry, mixing just enough for the dough to come together.
- Place the dough on a parchment or foil lined baking sheet. Form into a log, about 9 inches long by 2 inches wide. Bake for 20-25 minutes, or until slightly golden and firm. Allow to cool completely.
- Turn down heat to 300.
- Using a serrated knife, slice log into 1/2" slices. Lay slices on their side and bake for 10 minutes. Flip and bake for an additional 10 minutes. Allow to cool and store in an airtight container for up to 2 weeks.

Makes 12-14

These were just so, so lovely. I was worried that the lavender would be overpowering, but it added such a dainty floral flavor that complemented the sweetness of the honey beautifully. Not to mention that my kitchen smelled amazing all afternoon.

Don't have lavender or vanilla beans? No sweat! Add almond extract and almonds for a more "traditional" biscotti, chocolate chips and instant espresso for a chocolate biscotti, or orange zest and dried cranberries for an autumn biscotti. The possibilities are endless!

Note: The best part of biscotti making is eating the crumbs that fall off while you cut them.

Thanks Marx Foods!

Welcome to Basil & Wine!

2010-11-04T22:06:00.004-04:00

Hey everyone! Sorry that the blog was down for a while, but it was down for a reason: I'm back with a new name! Organically Me is now Basil & Wine! I'm super excited for the change and can't wait to "start over" and do things the way I feel is right for me. I'm still working out some kinks (like redirecting the old name to this one) but everything should be all set by tomorrow afternoon. In the meantime, you can check out:

- My new layout, which is basically the same but with a new header and colors.
- My pages section, where you'll find:

I also have two recipes coming your way that are pretty delicious! Stay tuned.

Brother Devil

2010-11-03T09:00:00.002-04:00

For the time being, I've decided to buy one type of seafood per week so that I can try various types, make an array of recipes and discover what I like or dislike. Last week I bought salmon, and this week is shrimp week. Admittedly, I've never cooked shrimp or liked it very much, but I wanted to give it another go. With fresh shrimp, herbs and wine bottle in hand, I knew exactly what I wanted to make as soon as I left the grocery store.

Shrimp fra diavolo

Fra diavolo means "brother devil" in Italian due to the spicy addition of red pepper flakes. It's most commonly prepared with lobster, but shrimp also works exceptionally well.

Ingredients
- 1/4lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 15oz can diced tomatoes
- 1/4 cup white wine
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes, divided
- 1 tbsp fresh basil
- Dried oregano, to taste
- 1/2 tbsp fresh parsley
- S&P, to taste
- 2oz pasta (optional)

Instructions
- Heat a large skillet on medium high. Toss shrimp in olive oil, half the red pepper flakes and a pinch of salt. Add shrimp to skillet, cook for 1 minute, flip shrimp and cook for an additional minute, place in a bowl and set aside.
- Turn heat to medium. Add shallot and garlic to the same skillet, adding more oil if necessary. Cook until translucent.
- Add wine and cook for 5 minutes, or until wine is reduced. Add diced tomatoes, basil and oregano. Bring mixture to a low boil and simmer for about 10 minutes to allow the sauce to thicken and flavors to meld.
- Add shrimp to the sauce and heat through for about a minute. Serve over pasta or with a torn piece of crusty Italian bread. And pour yourself a nice glass of the wine you used in the sauce.

Serves 1

I have to say, I'm impressed with myself. I cooked the shrimp perfectly and I actually really, really liked it. Honestly, this tasted phenomenal and was brimming with flavor and the right amount of heat. I don't think I need to explain it any further; the pictures speak for themselves.

Italian food, you never let me down.

This post is also a hint to my new blog name. Any guesses? You'll find out soon enough.

French Garlic Soup For One

2010-11-02T09:00:00.010-04:00

Today I'm going to show you how to take these simple, inexpensive ingredients:

and make this:

French garlic soup
Ingredients
- 2 cups vegetable stock
- 3 cloves garlic
- 1 egg, separated
- 3 sprigs fresh rosemary
- 1/2 tsp dried thyme
- S&P, to taste
- Parsley, for garnish

Instructions
- Boil whole peeled garlic cloves in water until tender. Mash them using a fork or the side of a knife and set aside.
- Bring vegetable stock to a low boil. Add mashed garlic, rosemary and thyme and lower to a simmer. Simmer for 30 minutes.
- While it simmers, prepare bread by baking in a 325 oven until dry and golden brown.
- Strain soup to remove herbs and garlic, leaving a clear broth.
- Separate egg yolk and white into two bowls. Whisk whites until frothy. Add egg whites to the simmered broth and whisk until the whites begin to set.
- Temper the egg yolk by adding a ladleful of soup into the bowl with the yolk. Stir, making sure the egg doesn't scramble. Add yolk to the soup and whisk until thickened.
- Place bread on the bottom of your bowl (spread with goat cheese, if desired) and top with soup. Drizzle with a touch of olive oil, garnish with parsley, and serve immediately.

I love this soup because it's so restorative; garlic is a fabulous immune booster. It's wonderful for a cold day or one where you just want to kick back and relax with a simple, elegant dinner.

This is a perfect example of a dish that includes a minimal amount of ingredients but has amazing flavor. The garlic mellows as it cooks, so the soup is delicate and not sharp or overly garlicky. It's also great to have a thick, hearty soup without the addition of butter and cream; it was rich, protein packed, beautifully herbaceous and full of nutrients.

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Garlic & Oil

2010-10-31T12:53:00.003-04:00

Let me introduce you to my favorite comfort food.

I know I've said a lot of things are comfort foods for me, but this is the ultimate. It's the one dish I always request from my nana, regardless of the time of year. There has always been a large bowl of it, covered in garlic and dripping seductively in fruity oil, on holidays ranging from Thanksgiving to Independence Day. It has been a mainstay in my family since I can remember and will forever be a regular part of my diet. It comes together in literally five minutes, has minimal ingredients and couldn't taste any more perfect. Feel free to double, triple or even quadruple the recipe - this is simply portioned for me.

Pasta aglio olio
Ingredients
- 2 oz pasta, preferably spaghetti or capellini
- 1-2 tbsp extra virgin olive oil
- 2 cloves garlic, thinly sliced
- Hefty pinch of red pepper flake
- Sea salt, to taste
- Parmesano-Reggiano (optional)

Tutorial:

1. Pour yourself some wine. Play some Sinatra.

2. Peel your garlic and cut it in thin slices. Don't crush it! Leaving it in thin slices is key.

3. Heat a large pan on medium-low and add your olive oil. The more, the better. Toss in your garlic and red pepper flake and heat through until your pasta is done cooking. Make sure the garlic doesn't burn or else the entire dish will taste God awful.

4. Portion out your pasta. I use a quarter to measure the exact amount. It's very scientific, you know. I use capellini (angel hair) because I prefer it, but feel free to use spaghetti.

5. Add pasta to boiled, salted water. You know the drill. If using capellini, drain after 2 minutes. Any longer and it will be angel mush.

6. Immediately toss pasta in the pan along with your oil, garlic and red pepper flakes. Try to be fancy by flipping the pan and fail to get a picture that isn't blurry in the process.

7. Plate, elegantly, of course.

And...

8. Mangia!

Things things I highly recommend for this dish:
- Use regular pasta. Don't try to go all fancy and healthy by using whole grain; just buy the white pasta.
- Some recipes call for breadcrumbs or parsley, but don't bother with that because it's unnecessary. Simple is best.
- Don't skimp on the oil. The best part is sopping the leftover oil and garlic with a ripped piece of crusty bread. Just enjoy it.

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Sugar Cookies, The Old Fashioned Way

2010-10-29T09:00:00.007-04:00

I love cookies. I love baking them, eating them, and letting their wonderful scents fill my kitchen. Baking cookies is therapeutic for me; I love watching the dough come together, rolling them in even little balls and watching them creepily through the oven as they spread and puff up just slightly.

Today I had a random craving for sugar cookies. However, the only flour I had on hand was sprouted spelt. Since I hardly ever use white flour but didn't want to make sugar cookies with a denser flour, I did what any sane person would do: take the bus to Whole Foods to buy white spelt flour. And a pretzel bun, but that's another story. Back to the cookies.

I put on my favorite apron and got to work.

And made...

Old fashioned sugar cookies
Ingredients
- 2 1/4 cups white spelt flour
- 1 tsp baking soda
- 3/4 cup organic cane sugar
- 1/2 tsp salt

- 1/2 cup Earth Balance, melted
- 1 flax egg
- 1 tsp vanilla
- 1/4 cup non-dairy milk

Instructions
- Combine dry ingredients in a mixing bowl, set aside.
- Combine melted butter with remaining wet ingredients. Add wet ingredients slowly to the flour and mix.
- Roll dough into even balls (I used a 2 tbsp measure) and place on silpat or a baking sheet. Use the bottom of a glass to press the cookie balls down, dipping in flour if necessary. Sprinkle with a touch of sugar.
- Bake for 9 minutes. Cookies should just start to turn golden on the edges, but retain a pale color. You want these soft and pillow-like, not brown! Allow to cool for 5 minutes.

Makes 2 dozen

These are crispy and buttery on the edges but so soft and delicate on the inside that they nearly melted in my mouth. They're not like the cut-out sugar cookies that are topped with royal icing (which I dislike); they taste just like the sugar cookies I remember growing up, which in my opinion makes for the ultimate comfort cookie.

A Perfect Dinner

2010-10-28T20:19:00.005-04:00

A beautifully poached Ameraucana egg atop lightly steamed asparagus and maitake mushrooms (sent from Marx Foods) with a sprinkle of sea salt and fresh cracked pepper.

As I dipped a doughy piece of baguette into deep yellow yolk and sipped my wine, I found pure bliss. I feel like I'm discovering these foods for the first time, and I couldn't be happier.

Improvised Tabbouleh

2010-10-27T18:52:00.004-04:00

This week's Wednesday night class dinner features a recipe that showcases what happens when you don't have an ingredient that is integral to dish itself.

You see, I really love tabbouleh. That being said, I've only ever had it from the grocery store. Being that the ingredients are so simple, I knew I had to try making it at home. So, I bought the ingredients, including a bunch of parsley. Then I forgot to make it. When I pulled out the parsley today, it was less than stellar. So I improvised.

Moroccan mint tabbouleh
Ingredients
- 1 1/2 cups cooked bulgar
- 2 Persian cucumbers, diced
- 2 green onions, thinly sliced
- 3/4 cup mint, roughly chopped
- 1/3 cup dried apricots, chopped
- 1/4 cup golden raisins
- 1/4 cup almonds, toasted and roughly chopped

Dressing
- Juice of 2 small lemons (or 1 jumbo), zest of one
- 2 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp coriander
- 1/2 tsp cinnamon
- S&P, to taste
- Optional: 2 tsp honey

Instructions
- Whisk together dressing ingredients and set aside.
- To assemble salad, toss all ingredients together, drizzle dressing over top and toss until well combined. Chill in the fridge for at least 2 hours.

Serves 2

If you'd like to, or you have the funds of Ina Garten, feel free to throw a pinch of saffron into the dressing as well to make it extra Moroccan. Even if you don't do that, I guarantee this one's a keeper.

I was worried the large amount of mint would taste...medicinal, but it was really refreshing. It was a perfectly light meal and it was fun to play around with traditional tabbouleh. Don't be afraid to take a dish and mess around with it, tousle its hair or turn it on its side. Throw in a different herb, new spices or dig into the depths of your pantry for some dried fruit - just have some fun.

Unattractive Food

2010-10-26T19:18:00.004-04:00

I can promise you delicious food.

I can promise you healthy food.

I can't, however, promise you attractive food.

This recipe proves that point.

(Gluten free) Pumpkin goat cheese stuffed shells with vegan spiced bechamel
Ingredients
- 1 package gluten-free jumbo shell pasta (I used this brand)
- 4-5 oz goat cheese (I used this; it's lovely)
- 1/3 cup pumpkin puree
- 1/2 tbsp fresh sage
- 1 tsp dried thyme
- Vegan bechamel
- S&P, to taste

For bechamel
- I simply used this recipe but used spelt flour, Earth Balance, and added 1/2 tsp pumpkin pie spice for fun.

Instructions
- Preheat oven to 375.
- Allow goat cheese to sit at room temperature until slightly softened. Add cheese to a bowl and fold in pumpkin and herbs until you get a smooth and light consistency. Season to taste. Set aside.
- Cook pasta 5 minutes shy of cooking instructions (this particular brand called for a 20 minute cook time, so I stopped cooking them after 15 minutes). Drain and set aside.
- While pasta cools, prepare the bechamel according to the aforementioned recipe.
- To assemble, spoon enough bechamel on the bottom of your desired casserole dish to fully coat the bottom. Stuff the shells using 1-2 teaspoons of the goat cheese mixture. Close shells just slightly and place cut side down in the casserole dish. Top with remaining bechamel.
- Bake for 20-25 minutes or until golden brown and bubbly.

Serves 4

I really tried to make this dish look appealing, but it's just so beige. Despite that, it's a completely wonderful dish. It's delicately spiced, herbaceous and a tad sweet. Plus, it's out of control creamy without being heavy. Another added bonus is that even though this recipe includes cheese and bechamel, it's completely healthy.

Oh, I also adore goat cheese. This may lose me more readers, but it's true.

Does it look better now?

Now?

No? Fine, I also massaged some purple kale.

(Mom, you'll be glad to know I only used half a head of kale this time).

I fold.

First Time for Everything

2010-10-25T19:26:00.001-04:00

Tonight, I made salmon.

I stared at it like a deer in headlights for a few minutes. Prepared with knife in hand, I divided the fish into 4 pieces and did my best to remove the skin. My best was pretty sub par, as evidenced by the pieces of salmon still left on the skin, number of expletives I used, and the fact that it took me about 10 minutes to do, but it was a valiant effort.

I marinated 2 3oz wild sockeye filets in 2 tsp local honey, 1 tbsp soy sauce, 2 tsp rice vinegar, 1 minced garlic clove and 1 scallion.

Then I broiled it for 6-7 minutes. How long you broil will depend on the thickness. A rule of thumb is to broil for 10 minutes per inch of thickness. Mine were fairly thin, so it was done sooner.

It was glorious. Buttery, slightly sweet, caramelized and much milder than I expected. I had it with sweet potatoes whipped with Earth Balance, almond milk and ground ginger and lemon steamed asparagus. I also had some deliciously inexpensive vino from Whole Foods.

Glorious.

More from My Soap Box

2010-10-25T09:07:00.004-04:00

First and foremost, I want to say thank you to all of my amazing readers. I was worried about how my diet changes would be received, and your support completely warmed my heart. I know that these changes are necessary for my health and well being, or at least something that I feel like I should try to see if it improves my life. Before I get back to the fun stuff (food), I'm going to get "real" again and delve into why I feel it's alright for me, personally, to shift my diet.

For many, veganism is fueled by ethical and moral reasons. For me, it was mostly for health and restriction. I switched to veganism when I had disordered eating because I felt like it would be the healthiest way for me to maintain weight loss. I was afraid of eating meat and meat products because I thought it would make me gain the weight back. Instead, restricting my diet made things easier. If I was offered something containing "non vegan" ingredients, I would simply use my veganism as a means to refuse the food. Now, that's not to say that my choice wasn't fueled at all by ethical reasons because it certainly was; I always buy organic and local foods whenever they're available and wouldn't buy or consume something that supports cruelty.

Over the months I started to loosen the grip on my restricted eating, discovered new ingredients and increased my calories to a healthy amount (you can read more about it here). The more I loosened the strings, the more I began to wonder why I was denying myself certain foods. If I want to try goat cheese, why wouldn't I let myself? If I wanted to try fish, why didn't I? These questioned kept popping into my head and I shook them off because I wanted to adhere to my veganism. But why? I honestly didn't have a concrete answer.

The truth is, I want to try goat cheese. I want to try salmon. I want a poached egg. Am I ashamed to admit this? No. Food should be celebrated and enjoyed. What I have learned is that I think I was vegan for the wrong reasons and I don't think it's necessarily for me anymore. I want to fuel my body both with what it needs and what it desires. I want to feel like I'm in optimum health. I'm tired of restricting myself. I won't do it anymore.

I won't be labeling myself anything; I'm me. I don't need to attach a name to the way I eat or the lifestyle I live. I'm a little of everything that makes up my whole self.

Here's what you'll see on Organically Me:
- The same healthy, real food ingredients and recipes I've always posted.
- Occasionally there will be more personal posts. I don't just want to throw recipes at you like an autobot. I want you to know me and I want to know you all.
- Recipes featuring goat products, maybe eggs, and fish in addition to vegan and raw dishes. Or, at least one fish recipe, which is coming soon.
- The dairy, eggs and fish will always be local, ethical, wild caught and preferably organic. I will never buy a product whose origins I am not comfortable with or don't know. My wallet is crying already.

This is a new journey for me and I'm excited to take you all for the ride.

Possible Changes

2010-10-23T10:02:00.002-04:00

I've been apprehensive to write this post because I was afraid of what people would think. I didn't want to turn readers away or let people down. Well, I really need to put things out there and see what people think. At the very least, I need to write this all out to help rationalize it in my own head.

I'm seriously considering re-adding dairy (and possibly eggs, one day) into my diet. However, it would be goat dairy, not cow's. It will also only be organic, free-range, and preferably local.

Honestly, it kind of scares me just writing it. I love being vegan; it's healthy, fun and challenging to create vegan dishes. However, I'm not so sure if it's the healthiest option for me anymore. There's something I haven't discussed here before, and that's my period. I know it's a sensitive and personal matter, so I won't delve into it too much, but the gist is that I haven't had my period in months. I thought it was due to the drastic weight loss, but a nutritionist told me that I should have gotten it back within a few months. It's now been almost a year. I've played around with my diet some by adding more fats and protein, but it hasn't come back yet. I've also started eating more calories to account for my daily exercise. I'm not sure if nuts/nut butter, avocados, protein powder, etc are doing enough. I'm worried about what this means for my reproductive health, obviously, but also my bone density. I'd like to play around with my diet some more, by adding more fat, calcium, protein and healthy cholesterol. Enter: goat dairy (and possibly eggs). I'd rather try doing all that I can naturally before I turn to supplements or birth control. I'm scared, though. I've put so much into being vegan that I don't want to feel guilty and I don't want people to view me negatively. I'm also scared about what will happen to my body or overall health if I start eating dairy and/or eggs again.

On a less serious note, I've always wanted to try goat products. In fact, there are a lot of things I've wanted to try since getting heavily into food and cooking that I haven't been able to because of being vegan. I know it seems silly, but I'd like to be able to eat things that I want. I like experiencing new things, new dishes and types of cuisine, but I'm currently limiting myself.

Please don't be angry with me. I'm really struggling with all of this. If you can offer any tips or advice, I'd appreciate it greatly.

Falafel: A Tutorial

2010-10-22T09:00:00.022-04:00

Hey you, in the international foods aisle holding the box of falafel mix - yes, you. Put it down! Walk away and go to the bulk bins to pick up some dried chickpeas. Go! After picking up a little of this and some of that, you'll be on your way to creating something that will snub its garlicky nose up at any boxed mix. Plus, I promise it's easy. Just follow these steps and you'll have this on your plate in no time (well, it does take time, but it's worth it).

Baked falafel

Ingredients

- 1 cup dried chickpeas
- 1/2 medium onion
- 3 cloves garlic
- 2 tbsp olive oil
- 1/3 cup flour
- 2 tsp cumin
- 1/4 tsp cayenne
- 1/4 cup parsley
- 2 tbsp sesame seeds
- 1 tsp salt
- Cracked pepper, to taste

Tutorial

Step one:

Soak chickpeas overnight in a large bowl with enough water to cover them by at least a few inches.

Step two:

Wake up, rinse and drain your chickpeas and throw them into a large pot with a lot of water. Don't bother measuring, just dump enough water to cover everything. Bring to a boil and simmer for an hour, or until chickpeas are tender.

Step three:

Put all the ingredients, with the exception of the flour and sesame seeds, in the food processor. Process until smooth. Put the mix back into a large bowl and add the flour and sesame seeds. Get your hands in it and mix until just combined. Don't overmix!

Step four:

Let the mix chill in the fridge for at least an hour. After the hour is up, get to making your falafel. Use a 1/4 cup scoop to form uniform balls. I would suggest spraying your scoop with a touch of non-stick spray so you're not beating your palm with it trying to get the falafel patties out. But, whatever works for you is fine.

Step five:

Preheat your oven to 375 and put the falafel on a greased baking sheet. Bake for 25-30 minutes, flipping halfway through, until they're golden on both sides. You could form these and refrigerate until you're ready to bake; I made them in the afternoon and baked them after class/the gym.

Step six:

FEAST. Serve on pita with the usual accompaniments, or with a side salad. I made a salad with cucumber/roma tomato/red onion/kalamata olives/green bell pepper/parsley and tossed with red wine vinegar, olive oil, S&P and oregano. It was perfection.

Makes 10 falafel

See? It takes some preparation, but I promise you that these taste far better and fresher than a boxed mix and are indeed fun to make. If you're REALLY scrambling for time you can use canned chickpeas, but the texture will change. I can't claim that these are truly "authentic" because they're not fried, but I don't really like fried food, so these are a great alternative.

You have no idea how many times I had to stop myself from calling them "falawesome".

Recreating Millet Yam Cakes

2010-10-21T09:00:00.004-04:00

Once upon a time (and by that I mean a month and a half ago) I sat in Whole Foods in Orlando and ate two incredibly delicious things: a millet yam cake and edamame succotash. I pocketed the tops to both containers so that I had the list of ingredients to recreate both at home. Since then, I lost the ingredients for both and never recreated them. That is, until tonight, when I was thinking of what to make for my weekly night film class. At Whole Foods, the millet yam cake was cold, which I initially found a bit jarring but was too lazy to heat it up. The more I ate it, the more I began to actually really like it that way. So, I figured this was the perfect opportunity to make it myself. I forgot the complete ingredients list, so I'm going off of part memory, part taste, and part...me.

Millet yam cakes

Adapted from Whole Foods

Ingredients

- 1 medium sweet potato, roasted and mashed

- 1/4 cup dry millet, toasted

- 1/4 medium yellow onion, finely chopped

- 1 tbsp fresh parsley, chopped

- 1 tbsp soy sauce or tamari

- 1 tsp olive oil

- Fresh cracked pepper, to taste

Instructions

- Roast sweet potato in a 400 degree oven until tender. Allow to cool slightly, remove skin, and mash with a fork. Set aside.

- Prepare millet via packaged instructions. My millet comes out perfectly by dry toasting it first, bringing it to a boil with 3/4 cup water, simmering for 25 minutes and taking it off the heat (covered) for 5 minutes.

-Add millet, sweet potato mash and other ingredients in a bowl and thoroughly combine. Don't be shy, use your hands. I love getting my hands in my food whenever possible because it makes me feel like I'm more connected to what I'm making. Plus, it's fun.

- Press mixture into a 1/2 cup measuring spoon or an ice cream scoop to form cakes.

- Bake in a 375 oven for 25 minutes, or until golden and firm on the outside. Serve immediately, at room temperature, or cold. I prefer mine at room temperature, dipped in organic ketchup.

Makes 2 large cakes

I'm shocked at how much this tastes like the cake I had at Whole Foods. I'm also shocked that such a short, basic ingredients list can produce something so spectacular. Don't bother adding flax or any type of egg replacer because these hold together beautifully. This simple dish just proves that good quality, whole food ingredients don't need a fancy pearl necklace or a designer bag - they're fine just the way they are.

A Quick Bread to Accompany Sweet Potato Butter

2010-10-20T15:32:00.006-04:00

I had something in mind when I made sweet potato butter a few days ago. While it tasted great on my breakfast this morning, I wanted something else. Something warm, something that would make the kitchen smell fantastic, and something carb heavy. Enter: quick bread. Quick bread is ideal for people like me who love to bake but slightly fear yeast. All they require to rise is some leavening agent(s) and a lot of love.

Buttermilk pumpkin cinnamon swirl bread

Ingredients

- 2 cups flour (I used sprouted spelt)
- 1 tsp baking soda
- 1/3 cup organic sugar
- 2 tsp cinnamon
- 1/2 tsp salt

- 1 cup soy milk
- 1 tbsp apple cider vinegar
- 1 cup pumpkin puree

- 1 flax egg (1 tbsp flax, 2 tbsp water)

- 2 tbsp brown sugar
- 1 tsp cinnamon

Instructions

- Preheat oven to 350.
- Mix together soy milk and apple cider vinegar. Set aside for 10 minutes to allow the mixture to thicken and "curdle". This is vegan buttermilk.
- Combine dry ingredients in a large bowl. In a separate bowl, combine pumpkin, vegan buttermilk, and flax egg. Add wet ingredients to dry and mix until combined.

- Pour half the mixture into a greased loaf pan. Combine brown sugar and cinnamon and sprinkle a thin layer on top. Using a butterknife or a skewer, swirl the cinnamon sugar mixture. Add remaining batter on spread evenly on top. Shake the loaf pan so the batter settles and bakes evenly. Sprinkle a bit of cinnamon sugar mixture on top, if desired.
- Bake for 45-50 minutes or until top is golden brown and a knife comes out clean.
Makes one loaf

This is a fool proof, tasty recipe. It's just sweet enough, dense, moist and would make a great breakfast, snack or sandwich bread.

Also, this loaf is fat free. The "buttermilk" and pumpkin keep it moist, though, and the flavor is so delightful that you won't miss the oil. However, if you do, feel free to spread some Earth Balance (along with sweet potato butter!) all over it; I won't judge you. Or, as I plan to do later, eat a bar of dark chocolate with it to even things out.

My Nana's Kitchen

2010-10-19T18:31:00.008-04:00

Let me transport you back to my childhood days of sitting in my nana's kitchen and watching her cook. I loved watching her delicately dip eggplant into egg and breadcrumbs and fry them in fruity olive oil. I remember every once in a while she would bake a date nut bread or make a batch of my favorite ricotta balls. Something else she used to make, that I haven't had in years, is polenta. Inexpensive, filling and comforting, polenta is a mainstay for most Italians, especially those like my nana, who grew up in poverty. She prepared it simply by microwaving it and topping it with homemade marinara sauce and grated Parmesan cheese. I don't think I ever liked it or appreciated it much in the past, but I found myself craving a bowl today. So, with a rubber spatula and a batch of my perfect marinara sauce on hand, I got to work.

Creamy polenta with white beans, marinara and mushrooms

Ingredients

- 1/4 cup polenta

- 1/2 cup each water and non-dairy milk

- 1 tbsp nutritional yeast

- 1 tbsp fresh flat leaf parsley, finely chopped

- 1/2 cup white beans

- Pinch of sea salt

- 1/2 cup marinara sauce

- 1/3 cup crimini mushrooms, thinly sliced

- S&P, to taste

Instructions

- To prepare polenta: Bring water, non-dairy milk and salt to a boil. Slowly add in polenta, stirring with a wooden spoon or spatula. Bring to a simmer and continue stirring constantly (or at least every few minutes) for 20 minutes. During the last few minutes of cooking, fold in white beans, nutritional yeast, and parsley. When it's done, it should have the consistency of thick mashed potatoes. Season to taste.

- Saute mushrooms in a medium pan until they begin to soften. Add marinara sauce (homemade or jarred will do) on medium heat until warmed through. Top polenta with sauce and mushrooms and serve immediately.

Serves 1 hungry and nostalgic girl

I had just enough time to snap a few pictures and dive in before the polenta turned to wallpaper paste. When I say serve immediately, I mean it; polenta is moody and goes from being creamy and delicious to cold and congealed fairly quickly.

This is a very simple, no frills dish that sent me right back into my nana's kitchen; each bite made those memories come to life. It's hearty, stick-to-your-ribs, perfect for crisp fall weather and is full of love (and some elbow grease from stirring for 20 minutes).

There is nothing appealing about this picture, but my nana always stirred the marinara into hers, so I did the same. And you know what? It tasted ten times better.

Sweet Butter

2010-10-19T10:32:00.006-04:00

This morning I stumbled out of bed at 7A.M and threw three sweet potatoes in the oven. I went back in my room, started my morning yoga routine, and realized mid chaturanga that I forgot to poke holes in the potatoes. I couldn't concentrate in savasana because I had visions of orange exploding all over the inside of my oven. Luckily, I dashed to the kitchen after a quick namaste and poked holes in my potatoes. After an early morning roast and some delicate stirring and watching sugar stick to the bottom of my pan, my entire apartment smells like cinnamon and my bread and oatmeal will taste just a bit better.

Sweet potato butter

Ingredients

- 3 medium sweet potatoes

- 1/2 cup organic cane sugar

- 1/2 cup apple cider

- 2 tsp cinnamon

- 1/2 tsp nutmeg

- 1/2 tsp ground ginger

- Pinch of sea salt

- Juice of one lemon

Instructions

- Preheat oven to 400.

- Roast potatoes (remember to poke holes) for 40 minutes or until soft. Allow to cool for a few minutes, then peel the skins. Add peeled potatoes to a bowl and mash until very smooth. You could also whiz them in a food processor if you'd like.

- Add potatoes to a medium sized pot with remaining ingredients. Bring pot to a boil, then turn down low and simmer for an hour. Yes, an hour. I promise it's worth it. The mixture will get thicker and creamy as the liquid evaporates and the sugars break down and dissolve.

- Add to a mason jar or tupperware container and refrigerate. The butter will keep for a couple of weeks without sterilization. Or, if you're like me, the butter will keep for approximately 48 hours.

Makes about 2 cups

This smelled so good that I almost gnawed my arm off from my growing hunger. In fact, I probably would have eaten my arm had it been slathered in sweet potato butter. I'm convinced that this scent should be on Yankee Candle's seasonal line.

If you like pumpkin butter, give this a shot. It's time intensive, yes, but really cheap and easy to make and it tastes heavenly. It's delectably sweet with just the right amount of spice. In short, it tastes like autumn. Just remember to poke holes in your potatoes, and be prepared to soak your sugared pot.

Want something to eat with your sweet potato butter? Stay tuned.

Good News Cookies

2010-10-16T11:00:00.020-04:00

I come with good news: Organically Me officially has its own domain name! The "blogspot.com" had been bugging me for a while and I knew I needed to change it in order for people to take the blog more seriously. So, now it's officially organicallyme.net! I'm incredibly excited and last night I decided to channel my excitement in the kitchen by baking some cookies. These aren't just any cookies, though, they're celebration cookies! Soft, moist, just sweet enough, and wonderfully healthy to boot, these cookies alone are worth celebrating.

Celebration (soft oatmeal raisin) cookies

Ingredients

- 1 cup spelt flour
- 1 cup old-fashioned oats
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tbsp flax meal
- 1/2 cup raisins (I used golden)
- 1/4 tsp salt

- 1/4 cup non-dairy milk
- 1/4 cup applesauce
- 1/4 cup canola oil
- 1/4 cup maple syrup
- 1/2 tsp vanilla

Instructions

- Combine dry ingredients in a large bowl and stir until thoroughly mixed. In a separate bowl, combine wet ingredients. Add wet to dry, folding mixture until well combined. Fold in raising until evenly distributed.
- Spoon mixture onto a greased cookie sheet. I measured about 2 tbsp per cookie.
- Bake for 12-15 minutes, or until golden brown around the edges. Take them about a few minutes shy of how firm you want them because they'll continue cooking after they're out of the oven. You want these to be nice and soft.
- Allow to cool on a wire rack for 5 minutes and store in an airtight container.

Makes one dozen

I know oatmeal raisin cookies are pretty basic, but I've never made them before. Sometimes the simplest recipes are the best; you don't need fancy ingredients to make an impressive cookie. These were everything I wanted them to be - I had to freeze half the batch to stop myself from eating them all in one sitting.

They're also relatively low in fat, which is always a good thing when you eat 5 of them at once. Don't replace all the fat with applesauce, though, some fat adds a little somethin' somethin'.

Go celebrate by baking something special! Celebrate a successful run, a good grade on a test, or simply being happy to be alive and healthy - just eat and live well.

Indian Food Basics

2010-10-15T09:02:00.009-04:00

In my opinion, channa masala is the quintessential vegetarian Indian dish. It is usually the first that many people try and the one most associate with vegetarian Indian cuisine. I haven't cooked an Indian dish in a while and when I was thinking of what to make, I realized that I hadn't posted about channa masala on the blog before. I've made crockpot aloo channa before, which is great, but channa masala still holds a place in my heart because it's the dish that made me fall in love with Indian food. That being said, my recipe is great, but nowhere near as good as that found in Indian restaurants. Then again, isn't that always the case? Indian food is never as good when made at home. This is still pretty darn fantastic, though.

Channa masala

Ingredients

- 1/2 large yellow onion, finely chopped

- 1 clove garlic, minced

- 1 jalapeno, de-seeded and minced

- 1 tsp grated ginger

- 1 tbsp fat of choice (Earth Balance, olive oil, canola oil)

- 3 cups cooked chickpeas

- 1 15oz can diced tomatoes

- 1 tbsp tomato paste

- Juice of half a lemon

- 2 tsp curry powder (use your preferred blend, or just add the separate spices in my blend according to taste)

- 1 tsp garam masala

- Salt, to taste

Instructions

- Heat fat in a large pan on medium low heat. Add onions, stir, and cook for 8-10 minutes, or until they begin to turn golden brown.

- Add garlic, ginger and jalapeno and cook for another minute or two. Now, add tomato paste and cook for 2-3 minutes to allow the tomato flavor to intensify.

- Add curry powder and stir to combine. Add diced tomatoes and chickpeas and continue to cook on medium low for 5-10 minutes, or until everything is heated through. At the very last minute, add garam masala and lemon juice and give everything a final stir. Serve with roti or brown rice and try not to sweat too much from the heat (I used one spicy pepper).

Serves 4

I've talked to many people who said that Indian food intimidates them. Recipes tend to include a lot of foreign ingredients and it may seem overwhelming, but don't let it deter you. Actually, Indian food is one of my favorites to prepare because I love the aromas and the beautiful color tumeric adds to anything. Perfecting channa masala is like a gateway to other Indian dishes; I first made this over a year ago and it has taken me months to narrow down a recipe that I find truly delicious. It's also easy and inexpensive to make (I prepared mine in the time it took my rice to cook) and stores beautifully.

Happy Friday!

More Pesto

2010-10-14T13:24:00.001-04:00

Wednesday's are the day when I have my night film class, so I always plan ahead and make something that I can easily bring to class. I've found that it's really easy to bring things like pasta dishes, huge salads, or leftovers that would be tasty at room temperature. This week featured more of that almond pesto that I made the other week. I don't make pesto often, but it's always great when I do because I have so much leftover.

Here's a useful tip for saving pesto: scoop the leftovers in an ice cube tray, cover with plastic wrap and freeze. You can pop out the pesto cubes, put them in a baggie, and store in the freezer to use as needed. Whenever I want some, I just pull out a cube and let it defrost in the fridge. Perfectly portioned pesto!

Anyway, here's what was featured in this week's class dinner:

Pesto pasta salad with herb grilled tofu
Ingredients
- 1 cup cooked pasta of choice
- 1 serving herb tofu (recipe to follow)
- 1-2 tbsp pesto
- 1 Roma tomato, diced
- S&P, to taste

Instructions
- Toss everything together and chill until serving. Dinner in minutes.

Serves 1

Herb tofu
Ingredients
- 1 block extra firm tofu
- 1 tbsp olive oil
- Juice of 1 lemon
- 1/2 tsp each dried basil, oregano, parsley and thyme
- S&P, to taste

Instructions
- Slice tofu into desired shape. I just made 1/2" thick tofu "steaks" because I find those easier to marinate.
- Combine marinade ingredients in a shallow bowl or tupperware container. Add tofu and turn once, allowing both sides to get a quick coat. Allow to marinate at least one hour, turning tofu every 15 minutes or so.
- Grill for 3-5 minutes on both sides. Alternatively, you could bake the tofu or pan sear it until brown. Cut into bite-sized cubes before adding to the pasta salad.

While I do enjoy preparing dishes that take a while to cook because I love being in the kitchen, I look forward to making something quick and easy on Wednesdays. This came together in minutes, was extremely flavorful, and utilized simple ingredients that I already had on hand. The most labor intensive part was the herb tofu, which was entirely worth it because it made the dish (good thing I have a bunch leftover because I have this sneaking suspicion it'd make a great sandwich stuffer).