Posts Tagged ‘recipes’

Peaches and Cream Smoothie

I have really been loving smoothies while I am on this cleanse. They have been the perfect morning breakfast, light, but still substantial enough to keep me going until lunch. A lot of mornings I get up and I am out the door before 7am for Mysore yoga (a self-led Ashtanga yoga practice) and I don’t eat beforehand. When I get home (or to the studio) I am hungry but pleasantly relaxed and not ravenous for a large breakfast. The smoothies are perfect. I have been playing around with all the different fresh and frozen organic fruit and fruit juices I have, some have almond milk, others don’t and I have added in the ground flax-seeds when I think I could use it (these can certainly be left out in this recipe or any of the others). This smoothie was so delicious. I am so obsessed and amazed with almond milk. I have never been a big milk drinker, but I really don’t care much for soy milk either, when I tried almond milk I knew that was the one for me.

This was yesterday’s smoothie, cleanse day number 7! I am now in week 2 and excited to experiment with new smoothies and other breakfast options. Got any smoothie recipes to share?

Peaches and Cream Smoothie
serves 1

1 cup organic unsweetened almond milk
1 cup frozen organic peaches
1/2 teaspoon organic vanilla
1 tablespoon ground organic flax-seed
small drizzle of honey (you can add more if you wish, I am trying to go very light with the sweeteners during the cleanse)

Combine ingredients in blender and blend until frothy and smooth.

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Shredded Brussel Sprouts

I am a huge fan of brussels sprouts, always have been. For some reason, getting one of those huge stalks at the farmers market, is one my favorite things in the world. There is something about that beautiful green stalk peaking out of your canvas bag, that feels so right. I had big stalk that I grabbed while I was at the market and I couldn’t decide what to do with it. I absolutely love oven roasted brussels sprouts, but I always prepare them that way, I wanted to do something different. So after a little looking around, I came across many many recipes for sautéed shredded brussels sprouts. This sounded perfect. I was also very happy to discover that my amazing food processor, has an attachment for shredding. Who knew? That made shredding all the brussels sprouts, a breeze, it took me far longer to cut each one off of the stalk then to shred them all.

I didn’t have a large and deep enough skillet to cook the amount that I had, so I just used a large pot. The key is to get whatever pan you are using hot, but not too hot. If the heat is too high, you will cook them too fast. You want them tender, with a tad bit of a brown crisp to the outside. I found that since I had so many sprouts and I was cooking them in a pot rather than a skillet, the key was to keep stirring them around, so they wouldn’t just sit there and steam, only the bottom ones getting browned. Stirring allowed them to cook evenly and for all them to brown up nicely.

This is definitely going to be a winter side dish staple in our house. Perfect with so many different meals and I promise, even those that swear they hate brussels sprouts, would enjoy this. Looking to add a little meat? A bit of smoked ham, bacon or pancetta would be beautiful with this.

Sautéed Brussel Sprouts with Toasted Walnuts and Cranberries

Sautéed Shredded Brussels Sprouts with Toasted Walnuts and Dried Currants
serves 6-8

2 pounds brussels sprouts
4 tablespoons extra-virgin olive oil
1 large garlic clove, minced
Coarse kosher salt
Fresh ground black pepper
1/2 cup walnuts, toasted, chopped
1/2 cup dried currants

Trim root ends from brussels sprouts. Using sharp knife or processor fitted with coarse shredding disk, thinly slice brussels sprouts into shreds. (This can be done one day ahead, cover and chill)

Heat olive oil in large deep skillet (or large pot) over medium heat. Add garlic; stir 30 seconds. Add brussels sprouts; sauté until crisp-tender but still bright green, 5 to 7 minutes. Season with coarse salt and black pepper. Transfer to serving bowl. Toss with toasted walnuts and dried currants. Serve.

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Frozen Yogurt

A couple of years ago, while in New York City with my cousin, after a long day of walking we took a cab to the 59th Street Bloomingdales just to have frozen yogurt from the fabulous 40 Carrots on the 7th floor before they closed. Andrea had raved about how great their frozen yogurt was and I am always game to try something new. Their plain frozen yogurt was the best frozen treat I have ever tasted, tangy and a little sweet, the perfect pairing. I have yet to find frozen yogurt to rival it, until now. I came across this recipe from David Lebovitz that many people swear rivals Pinkberry’s frozen yogurt, which I have yet to try myself.

This recipe was insanely easy to make. You could add vanilla or chocolate swirls if you wish, but I cannot recommend enough making it straight up. This might win out over ice cream, for me. You will be amazed at all of the flavor. I would definitely recommend using a high quality whole milk Greek yogurt. If you cannot find a good Greek yogurt, make 1 cup of strained yogurt, by lining a mesh strainer with a few layers of cheese cloth. Place 16 ounces or 2 cups of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. To make the 4 cups you would need for this recipe by straining 8 cups of yogurt.

The recipe calls for 3/4 cup of sugar, I went with a little bit less and I skipped the vanilla this time, to really get that tang that I love. You can use regular sugar if you wish, I prefer organic raw sugar.  We served it with some fresh blackberries. So delicious.

Frozen Yogurt
makes about 1 quart

4 cups Greek-style yogurt
3/4 cup organic raw sugar
1 teaspoon vanilla extract (optional)

Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.

Freeze in your ice cream maker according to the manufacturer’s instructions.

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Quinoa Salad with Toasted Almonds

Again, sorry for the lack of posts. This time it wasn’t that I wasn’t cooking or away for work, Mark and I took a week “off” with 5 of our friends and spent some time at my family’s beautiful beach house on Lake Erie that we rented for an entire week. What a much-needed, relaxing time away. We got to just hang out and spend time together, no event to rush off to, no posters to be printed, just good a old-fashioned vacation. Sure most of us still had to pull the laptops out and get some work done, but being away from life, on the beach and with the people you love most, is one of the best ways you can spend your time.

We of course, planned meals and cooked and ate like kings and queens, ok and we may have drunk a bit, too. I had a handful of recipes I wanted to make and some that I wanted to try for the first time, what better group of people to use as guinea pigs than your friends.

Over the next couple of days I will be posting some of the recipes that I made. I did make a huge pot of my chili one night, but I never measure with that and of course forgot photos, but I make that often during the fall, so that will be posted soon.

The first recipe that I tried out was this delicious quinoa salad with toasted almonds. It was a great way to highlight all the lovely veggies that are in season and it was the perfect side to one of our butterflied grilled chickens from Sojourner Farms that Mark and I made for everyone. Since there were 7 of us, I multiplied the original recipe for this salad by 4, to serve 8, but I am posting it here to serve 2. Not only is this recipe gluten-free but also vegan.

It was so good, we were all eating it right after it was done cooking, right out of the bowl on the countertop and before it had fully cooled. It is always hard to please a large group of people with food, but surprisingly everyone loved this salad and the leftovers were perfect for lunch after enjoying some time in the sun and swimming. A couple of things that I had changed since I made such a large batch, was instead of 1 yellow pepper, since we needed so much more, I went with one each of yellow, red and orange peppers. I also went with green zucchini and yellow squash, since I had an abundance of both, and I loved all the color. Because we were at the beach house and our supplies were limited, I also skipped the celery when I made it, and instead of dried red pepper flakes (which we didn’t have), I went with a hot pepper oil from some hot pepper sandwich spread that Allison and Craig had bought for sandwiches, the subtle heat was so perfect. I have become a huge fan of quinoa and I love it’s versatility. It can be served like most grains, though it is actually a seed, it is perfect sweet or savory, hot or cold. It really is the super food, as they call it. It is packed with protein and loaded with fiber. Quinoa can be found with other grains in the natural or organic section at most supermarkets or at natural food stores.

This recipe came from the Whole Living website and it was featured in Body + Soul Magazine, March 2006. I have a subscription to Whole Living, and I really cannot recommend it enough, great recipes, articles and tips for clean and healthy living.

Quinoa Salad With Toasted Almonds
Serves 2
Adapted from Body + Soul Magazine, March 2006

1/4 cup slivered almonds
1/2 cup (3 ounces) quinoa
4 teaspoons olive oil
1 yellow bell pepper, ribs and seeds discarded, cut into 1/2-inch chunks
2 garlic cloves, minced
2 scallions, thinly sliced
1/8 teaspoon red-pepper flakes
1 teaspoon chopped fresh thyme, plus more for garnish (optional)
1/4 teaspoon coarse salt
1 medium zucchini, halved lengthwise and sliced 1/2-inch thick
1 large celery stalk, diced
1 lime, halved

Preheat oven to 350 degrees. Toast almonds until crisp, lightly browned, and fragrant, about 7 minutes. Remove from oven and set aside. Meanwhile, place quinoa in a fine sieve and rinse under cold running water until the water runs clear; drain well.
In a medium saucepan, heat 2 teaspoons olive oil over medium heat. Add yellow pepper, garlic, scallions, and red-pepper flakes; cook until the pepper is crisp-tender, about 5 minutes.
Stir in quinoa, thyme, 1 cup water, and 1/4 teaspoon salt. Bring to a boil, reduce to a simmer, cover, and cook 7 minutes. Stir in zucchini, cover, and cook until quinoa is tender but not mushy, 5 to 8 minutes longer. Remove the saucepan from heat.
Stir in celery, almonds, and remaining 2 teaspoons oil, season with salt, and fluff with a fork. Cool to room temperature before packing into two containers and refrigerating. When ready to eat, squeeze lime over salad, if desired. Serve with additional lime wedge and thyme, if desired.

Quinoa Salad with Toasted Almonds

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Penne with Deconstructed Zucchini Pistou

I came across a recipe recently for a classic Provencial dish, Penne with Zucchini Pistou, and I couldn’t wait to use the zucchini from our garden and make it. I had planned on making this dish last night after we got home from a long day at the studio, but I was so exhausted from all the late nights of work and travel. So, I instead decided I would simplify the dish and deconstruct all the bold flavors from the South of France that were featured in the original recipe and make it my way.

Pistou is to the French what pesto is to Italians, and I really love pesto, so I knew this recipe was a win. The only major thing missing from my recipe that was in the original was 1/4 cup of heavy whipping cream, which is also part of the reason I decided to change the recipe up. Since we didn’t have any on hand and I didn’t feel like hitting the grocery store, I decided to skip it. I, of course, made this with gluten-free pasta and I served it with a beautiful green salad, made completely from our garden. This was the first salad of the season and it made me so incredibly happy.

This is a fantastic vegetarian entree or would make a lovely side dish as well. I can’t wait to make it again from the original recipe, heavy cream and all! Yum. Oh and if you are even thinking about leaving the toasted pine nuts out, or skipping the toasting step, you are CRAZY! Those toasted pine nuts make this dish!!

Penne with Deconstructed Zucchini Pistou

Penne with Deconstructed Zucchini Pistou

Penne with Deconstructed Zucchini Pistou
serves 4

8 ounces uncooked organic brown rice penne pasta (or whatever pasta you prefer)
4 teaspoon extra-virgin olive oil
1/4 cup pine nuts
4 garlic cloves, minced
2 1/2 cups zucchini, sliced and quartered
1 cup packed fresh basil leaves, chopped roughly
3/4 cup Parmigiano-Reggiano cheese, shredded
2 teaspoons kosher salt
freshly ground black pepper

Boil water with 1 teaspoon of kosher salt in a large sauce pan over high heat, cook pasta according to package instructions. Drain over a bowl and reserve 1/3 cup of the cooking liquid, rinse pasta in hot water, drain. Leave in colander.

Heat a large skillet over medium-high heat, add pine nuts and toast until golden brown, tossing often so they don’t burn. Remove from the pan and set aside in a bowl.

In the same large skillet heat 2 teaspoons of oil, over medium-high heat. Add 2 cloves garlic and zucchini to pan, saute 5-10 minutes until tender and golden. Salt and pepper to taste.

In a large serving bowl, add the pasta, zucchini, pine nuts, chopped basil, the last 2 cloves of minced garlic and 2 teaspoons of olive oil. Toss to combine and mix. Add the cheese to the pasta mixture and slowly add the reserved liquid as needed to coat the pasta and make it creamy. Toss again, salt and pepper to taste and top with a bit more shredded Parmigiano-Reggiano cheese.

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Toasted Spicy Almonds

Sorry for the lack of posts – we have been very busy over here. We were in Chicago this past weekend for the Pitchfork Music Festival and Flatstock 26 and before that we were busting our butts designing and printed, getting ready for the festival. I have still been cooking, but pulling out the camera, trying out new recipes, etc., gets put on hold when life gets this crazy. Before we left town I did get a chance to make this delicious snack to munch on in the car on the road trip to Chicago.  I know most of the reason I crave salty snacks in the car is due to boredom, but I have accepted that and I am happy to enjoy not having a mountain of work and a long to-do list, and to sit back watch the road and enjoy my hubby’s company. Rather than salty processed potato chips from a random gas station, I thought that these would be the perfect alternative. We also packed up some of the gluten-free blueberry muffins that I had previously made and froze and some chipotle hummus with sliced cucumbers from our garden. No reason to hit a drive-thru for lunch or to eat junk!

These almonds were so satisfying and easy to make. I started with roasted almonds since that is what I had on hand, but you could also start with raw almonds, and just toast them even longer. Mark and I both really love spicy food, so you can adjust the peppers accordingly. I used a premade salt-free Black and Red Spice mix from Penzeys, that was a mix of Tellicherry black pepper and hot cayenne red pepper.

We leave again in less than one week for San Francisco for the Renegade Craft Fair, then we are back home for a bit. Hoping to be able to cook a bunch and really use all the goodies we’re getting from the garden.

Toasted Spicy Almonds

1 tablespoon organic butter
8 ounces organic roasted almonds, unsalted
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt

Slowly melt butter in a non-stick skillet over medium-high heat. Add the nuts, peppers and salt. Toss with a rubber spatula to coat the nuts and spread them out in the pan in a single layer. Allow the nuts to start to brown a bit, then toss or stir to flip, allow them to continue to toast. This process only takes a few minutes (3-5), remove the pan from the heat when the desired amount of doneness is achieved. Adjust spices and salt to taste. Allow to cool before serving.

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Potato Salad with Yogurt Cheese Dressing

I usually am not a fan of mayo based potato salad, something about most of them just never seems very appetizing to me. However, I had been meaning to experiment with a yogurt-based dressing as an alternative. I had bought some great yogurt cheese from White Cow Dairy at the farmer’s market and I thought that would be perfect for a potato salad dressing. White Cow Dairy is located in East Otto, NY where all of their cows enjoy a life full of grazing on their lush pastures. They make a variety of artisan products including custards, crème bulgares, thick yogurts, whey drinks, sauces and more. When sweetening is required, their products are flavored with maple found right on their own land, additionally they use wild leeks, onions, blueberries and apples all from the land on or surrounding their farm. I love that.

I really don’t know much about yogurt cheese, just that it is the creamy white cheese you get when liquid whey drains from yogurt. It has a great thick and rich consistency without the fat and it really gives a nice tang to all kinds of dishes. I have put it on everything from veggie burgers to fresh berries. It is quite versatile with either sweet or savory items. I will definitely be buying it again. I have also seen recipes for making your own yogurt cheese at home, though I am not sure I would bother considering the perfection that White Cow Dairy has achieved with theirs.

As usual, I threw this recipe together by taste, so I am not exactly sure on the measurements. I had a small bushel of baby potatoes from the market last week that needed to get eaten up, so I just pulled this together on the fly.

Potato Salad with Yogurt Cheese Dressing
serves 4

1 cup yogurt cheese
approx 1/4 cup organic milk to thin the cheese
approx 30 or so baby potatoes, (red or otherwise)
half of a medium-sized red onion, chopped
fresh herbs, dill, chives, etc (dried will work as well)
kosher salt
fresh ground black pepper

In salty water, boil the potatoes, cook until soft. Drain and allow to cool. Once cooled, you can peel and half them. I leave the peels on myself. Put the halved potatoes in a large serving bowl, add the chopped red onion, chopped fresh chives and dill (I went with dried dill as that was all I had). To prepare the dressing, take 1 cup of the yogurt and slowly add the milk, one tablespoon at a time, whisking. Add milk until the yogurt is thinned to your desired consistency. I left mine fairly thick, but not chunky. Add the dressing to the potato salad and season with salt and pepper. Mix to combine and coat, being careful not to mash the potatoes. Taste and add more seasonings as needed. Chill until you are ready to serve. Allowing this to chill for a good couple of hours really brings all the flavors together and all the ingredients get nice and cold. Serve with fresh chives and fresh ground pepper on top. Enjoy.

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