AMZing Eats

Christmas Cookie Exchange

2011-12-21T07:08:00.000-08:00

Yes, you are right...that is a tin full of Christmas Cheer!!!

And what better way to spread some cheer than some baked delights.

Well that is what a handful of ladies from DC, Philly and NYC did.

We baked (and no-baked). And we ate. And we laughed.

And it was awesome!!!

I encourage everyone to take a little stress away from the holidays and host a cookie exchange.

Bake one kind of your favorite holiday treat and swap with friends.

Make sure you have lots of music, drinks, and smiles!!! Because to me that is what the holidays are all about. And about cookies. I mean that goes without saying. But I said it.

You might be wondering Amanda, what are those little delights?

Well my dear friends, those are "Clustersums" made by my dearest friend Summer.

She claims she can't bake so she whips up these delights. No baking involved. But as we all know that doesn't mean it isn't good. These were damn good. I mean DAAAAAAM good.

And now for my guest blogger....

Ladies and gentle Ms. Trista Hurrelbrink....and her cookies...

Instead of completely giving in to consumerism this year, try baking for your loved ones instead! Nothing says Happy Birthday Jesus like a delicious cookie! The cookies below are a favorite amongst my friends, so I hope you enjoy too!

As a side note: Amanda says I'd make a pretty good hand model - not as good as George Costanza of course, but I hope she adds some action shots to this guest blog entry! [and she did]

Chocolate Raspberry Coconut Cookies (Vegan)

Ingredients:3/4 cup raspberry preserves
1 cup sugar
1/3 cup canola oil
1 1/2 tsp almond extract
1 1/2 cups flour
1/2 cup unsweetened coca powder
3/4 tsp baking soda
1/4 tsp salt
2 Tbsp soy milk
1/4 cup shredded coconut
1/2 cup white chocolate chips

(Note: Finding vegan white chocolate chips is nearly impossible unless you have a special store you shop in or you order them from some crazy website on the west coast - so if you'd like to make them vegan but cant find white chocolate I suggest using the vegan dark chocolate chunks from Whole Foods instead!)

First thing's first - pour yourself a pint of Troegs Mad Elf and put on your favorite holiday record.

Preheat the oven to 350. In a large bowl mix together the sugar and preserves. After combined add extract and oil. Note that the oil will not complete mix in.

In a separate bowl whisk together flour, baking soda, salt, and cocoa powder.

Slowly mix the dry ingredients into the wet ingredients. While mixing try dry ingredients in it may be hard to stir at first. If needed add a small amount of soy milk (no more than 2 Tbsp) to help combine. Fold in chocolate chips and coconut.

Roll dough into Tablespoon balls - place on parchment paper covered baking sheets - flatten the cookies, either with the palm of your hand or with the bottom of the pint glass you're drinking beer out of while baking.

Bake for 12-14 minutes. Let stand for 3-5 minutes before transferring to a cooling rack.

Enjoy!

Love, Trista

When I think of Christmas cookie baking a few cookies come to mind from my childhood and thumbprints are one of them. My mother would make hers with walnuts and she would put maraschino cherries in the middle. They always just looked like Christmas to me. So for this cookie exchange I decided to make some thumbprints but make them with some of my favorite ingredients. I love pistachios and I love lemon.

So here you are...

Lemon Pistachio Thumbprints w/ Black Raspberry Jam

Ingredients:

2 cups of shelled, roasted pistachios (1 cup finely ground, 1 cup course)

2 cups of unbleached all-purpose flour

1/2 cup white sugar

2 sticks (1/2 pound) unsalted butter, cold and cut into cubes

2 eggs, separated

1 tsp. baking powder

1/4 tsp salt (omit if your pistachios are salted)

1 tsp cinnamon

1 tsp vanilla

1 1/2 Tbs lemon zest

2/3 cup seedless raspberry jam

confectioners sugar for dusting

Preheat oven to 350 degrees.

Finely grind 1 cup of your pistachios with about 1/2 cup of flour in a food processor. It should look like corn meal when it is just right. There are two ways you can do this next step...

You can remove from processor and place in a mixing bowl with the remaining flour, baking soda, sugar, and salt (if using) and then combine the dry ingredients with the butter with your hands. This takes a little more work but can be fun.

You can also just add all the dry ingredients to the food processor and pulse in the butter until it comes together.

Once butter is incorporated. Add the cinnamon, egg yolks, vanilla, and lemon zest. Mix until the dough comes together and then cover and refrigerate for about an hour (or until firm).

Line 2 baking sheets with parchment paper. In a medium bowl beat the egg whites until frothy. Roll scant tablespoons of dough in the egg whites and then in the coarsely chopped pistachios. Arrange cookies 2 inches apart on baking sheet.

With your thumb (or your favorite finger) make an indentation in the center of the cookies. Fill each cookie with about 1/2-1 tsp of jam. Bake cookies for about 20 minutes.

Once removed from oven sprinkle with powdered sugar over the cookies. Once cooled you can take a finger and swirl the center of the jam so now only the outside of the cookies are dusted with the powered sugar. Look at what you have done and smile and then immediately try one.

Happy Holidays everyone!!!!

-Amanda

Carrot Ginger Soup

2011-09-27T07:39:00.000-07:00

There are a couple things I have learned about life...

You should never wear canvas shoes when there is a chance of rain. Soggy feet are just gross. Ruined shoes. Even worse.

When someone asks you if you like their haircut you shouldn't state the obvious...it makes you seem less sincere. "You hair is shorter." The obvious. "Your ends look really healthy now." The sincere.

Making mistakes is totally fine. So long as you learn something from them. Make more mistakes. You'll just be that much more awesome.

And lastly...a cup of soup a day will keep the doctor away. Right?

Maybe not but it's worth a shot.

Try out this soup. I think you will like it. I mean it's definitely better than getting caught in a rain storm while wearing some new canvas shoes.

You could also try this with adding some apples.

Take out the cayenne and add some curry powder.

Instead of coconut milk, use some milk or cream or plain yogurt.

How about some honey to softly sweeten the soup?

As they say....the possibilities are endless.

Carrot Ginger Soup

2 tablespoons olive oil

1 medium onion, diced

3 tablespoons minced ginger

1 tsp ground coriander
1/4 tsp ground cayenne pepper (optional)

4 cups diced carrots

3 cups vegetable broth

1 cup light coconut milk

salt and pepper to taste

Heat olive oil in a large saucepan over medium heat. Add onions and saute until onions are translucent, about 4 minutes. Add ginger and saute for another 4 minutes, until softened and fragrant. Add coriander, cayenne pepper and diced carrots. Stir to incorporate.

Add the vegetable broth, reduce heat, and simmer mixture until carrots are completely softened, about 30 minutes. Remove from heat and allow to cool for 20 minutes.

Using a blender, blend soup in batches until smooth. Or you can also use an emulsion blender in the pot. Once the soup is smooth and creamy, stir in coconut milk. Add salt and pepper to taste.

Homemade Pizza

2011-09-25T19:10:00.000-07:00

I meant to do a lot of baking today. And well that just didn't happen.

I did some but not to the extent that I wanted.

I had intentions to make muffins. Yummy super delicious muffins. Two kinds of muffins.

But alas, I have no muffins. Instead, I have pizza. Yummy super delicious pizza.

Do I wish I had muffins right now?

Let me wipe this pizza sauce off my chin and think about that for a minute.

I have a HUGE basil plant growing in my front yard. It just wont stop growing.

I am proud that I have a green thumb sometimes. But honestly, so much basil and winter is coming soon. I need to do this basil justice.

Tonight it is basil on pizza. A no-brainer. And really it took this pizza to the next level. That fresh basil complimented the sauce so well and the gooey cheese, well I mean what else do I have to say but, gooey cheese.

Yeah I must say, that when I want to, I can make a mean homemade pizza. Nothing frozen. All fresh. And that makes all the difference. Don't be intimated by making your own pizza. You can whip this up in no time flat. And honestly, this is better than delivery. Really. It is.

You can make your own dough or when you are in the mood for it now, just pick up a dough ball from your local pizza shop or grocery store. And this sauce...oh this sauce. I really love it. Nice and slightly chunky not really saucy and runny. Slightly sweet with the hint of garlic. Oh my...this sauce. I will stop drooling on my keyboard and let you make your own.

Tomato Onion Pizza w/ Fresh Basil

For the Sauce

10-12 small pearl tomatoes, quartered
2 teaspoons olive oil
1 small onion, chopped
2 cloves garlic, minced
2 tablespoons tomato paste (optional)
salt/pepper to taste

For the Pizza

1 fresh pizza dough ball (or use this recipe)
diced fresh mozzarella (approximately 1 1/2 cups)
6-8 large basil leaves, chiffonade

Directions

For the Sauce

Heat a large non-stick saute pan on medium high. Add olive oil and then tomatoes and onion. Saute until onions are translucent, about 5 minutes.

Add garlic clove and season one minute more and add in the tomato paste. Turn heat down to medium low and continue to cook until thick, approximately 20 minutes. Set aside.

For the Pizza
Put a baking stone in your oven and pre-heat oven to 425F (put stone in cold oven). Once it's rolled out pre-bake your dough for a couple minutes in the oven, this helps make the dough nice and crisp on the bottom. Then add tomato sauce, mozzarella, and basil. I mist the edge of my crust with olive oil.

Place on hot baking stone (I used a pizza pan). Bake for 12-16 minutes. Check after 12 minutes to determine it's doneness.

Fresh Cherry Tart

2011-08-17T05:57:00.000-07:00

Why don't you come out to my twist party

Come out where the bright moon shines

Come out we'll dance the night away

I'm gonna make you mine...

***

When someone tells me they can't cook or bake, I don't really believe them.

Especially when some things that you can cook or bake are so simple.

Like this tart.

When people hear tart they probably think pastry dough and they could never do that.

But this tart has a simple three ingredient crust. And all it needs is pulsed in a blender or food processor.

And the filling...another three ingredients.

And the topping...another three ingredients.

Think you can handle that?

I think you can to. So here you go...have at it. With only 9 ingredients, I dare you to try and mess this up.

And I dare you to not call all your friends to come over for dessert.

Smile...you whipped up a dessert that could sit in a display case.

Congrats!

Fresh Cherry Tart

9 graham crackers (each 2 1/2 by 5 inches)
6 Tbls plus cup sugar, divided
6 Tbls unsalted butter, melted
6 oz bar cream cheese, room temperature
1/2 tsp pure vanilla extract
3/4 cup heavy whipping cream
1 pound fresh sweet cherries, pitted and halved
1 Tbls seedless blackberry or raspberry jam
1 Tbls water

Directions
Preheat oven to 350 degrees. In a food processor, pulse graham crackers and 2 tablespoons sugar until finely ground. Add butter, and process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom. Using the base of a dry measuring cup, firmly press mixture into bottom and up sides of pan. Bake until browned, 10 to 12 minutes. Let cool completely on a wire rack.

Meanwhile, in a large bowl, using an electric mixer on medium speed, beat cream cheese, vanilla, and remaining 4 tablespoons sugar until light and fluffy. Gradually add cream, and beat until soft peaks form; spread mixture in cooled crust. Scatter cherries cut side down (or however you like) on top.

In a small saucepan, combine jam and 1 teaspoon water; heat over low until liquefied and slightly reduced, about 3-4 minutes. Using a pastry brush, dab cherries with glaze. Refrigerate tart at least 30 minutes or, covered, up to 1 day.

Corn Bread Muffins

2011-08-14T13:52:00.000-07:00

A battle happened in my kitchen. A friendly battle but a battle none the less.

Sweet versus Savory.

It was a good battle. Same number of players. No handicaps.

And how did it end....

In a tie.

I am not sure how to compare a classic honey corn bread muffin over a savory corn, jalapeno and cheese muffin. They are really of two different worlds. They all have their place in time.

I think I forget about how much I enjoy corn muffins or corn bread for that matter until I have one hot and fresh out of the oven with a pad of butter.

Bliss.

Jalapeno & Cheese Corn Muffins

1 cup stone ground cornmeal
1 cup unbleached all purpose flour
3/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons chopped green onion
2 eggs
1 1/2 cups buttermilk
1/4 cup canola oil
1 tablespoon honey
1 cup corn kernels
2 tablespoons minced jalapenos
3/4 loose cup grated Cheddar and/or Monterey Jack

Directions
Preheat the oven to 400 degrees with the rack positioned in the upper third. Butter or line with papers muffin tins.

Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir in the sage. In a separate bowl, beat together the eggs, buttermilk, oil and honey. Whisk or stir the cornmeal mixture into the liquid mixture. A slightly lumpy batter is a good thing. Fold in the corn kernels, jalapeno, green onion, and optional cheese.(I also zested a little lime into this batter just, well, because.)

Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 20 to 25 minutes until lightly browned and well risen.

* You may these muffins for a couple of days out of the refrigerator, for a few more days in the refrigerator, and for a few months in the freezer.

Both of these recipes call for buttermilk. Now you could use whole milk or whatever milk you have around but I strongly suggest using buttermilk.

When buttermilk is used in baking things like bread, cakes, and biscuits. It brings a great tang and with little fat. Most often when you buy buttermilk in the store it is lowfat buttermilk.

You can of course make you own buttermilk very easily.

How?

Place 1 tablespoon of distilled white vinegar or lemon juice in a glass measuring cup and fill the measuring cup so it reaches 1 cup. Stir, then let stand for 5 minutes until the milk thickens and curdles.

Voila! Buttermilk.

Easy.

Honey Corn Bread Muffins

4 tablespoons unsalted butter (1/2 stick) melted

1 1/4 cups all-purpose flour, spooned and leveled

3/4 cup cornmeal

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

2 large eggs

1 cup buttermilk

1/3 cup honey

Directions

Heat oven to 375 degrees, Line 12-cup muffin tin.

In a medium bowl, whisk together cornmeal, flour, salt, baking soda/powder.

In another bow, whisk together buttermilk, honey, eggs, and butter. Add the flour mixture and stir to combine. Batter may be slightly lumpy.

Divide the batter equally amongst the muffin cups and bake for 30 to 35 minutes, until golden brown.

*Serve warm out of the oven. If cooled, heat in a 375 degree oven for 10 minutes until hot. Do not warm in a microwave or muffin may become tough.

Potato Fritatta

2011-08-11T17:39:00.000-07:00

So remember how I made you that one potato dish the other day?

Well, I still have all these potatoes just sitting around and felt like they were due for another round in my kitchen. And for the love of breakfast, I made you a fritatta.

Breakfast for dinner is underrated. It really is. Really.

So go ahead, eat your breakfast, for dinner.

I won't tell. I will just join you.

This is a dish you could make in a flash at any time on any day.

Most people always keep potatoes around and have a few eggs in the pantry. After those key ingredients it only take a few others to take this to breakfast, lunch, dinner or snack heaven.

And I know what you may be thinking, "Amanda, where is the cheese? You love cheese. How can there be no cheese in this dish?"

Oh you are so clever. And you are right. I do love cheese. But this dish is so hearty and filling that cheese is really uneccesary. Gasp! Did I really say that.

Feel free to add cheese if you like. I won't give you any dirty looks.

Potato Fritatta

4 Tbls olive oil

1 small onion, sliced

6 small/med red potatoes, cut into 1/8-inch thick slices

3 Tablespoons unsalted butter

Kosher salt

Freshly ground pepper

7 large eggs

2 Tablespoons snipped chives

2 Tablespoons heavy cream

Adjust the oven rack to the middle position and preheat oven to 350 degrees.

Heat a medium oven proof cast iron skillet over medium high heat with 2 tablespoons of olive oil and 1 tablespoon of butter. Add the onions and cook until caramelized, about 8 to 10 minutes. Deglaze the pan with a splash of water, scraping any brown bits from the bottom with a wooden spoon. Cook until the water evaporates and the onions take on a uniform brown color, about 5 minutes.

Transfer the sliced potatoes into the pan. Add remaining olive oil. Toss with a spoon to combine. Season generously with salt and pepper. Cover the pan with a lid and cook, stirring ocassionaly, until the potatoes are tender.

Whisk the eggs, parsley and cream together. Season with some salt and pepper. Melt the remaining 2 Tablespoons butter in the skillet, making sure that melted butter greases the side of the cast iron as well. Top the potatoes with the egg mixture and then snip the chives over the top of the fritatta. Cover the skillet with foil or lid and bake for 30 minutes. Remove the lid/foil and bake for 10 minutes more.

Slice and serve directly from the skillet, warm or at room temperature.

Shaved Brussel Sprouts Salad with Fresh Corn, Apples, & Tofu

2011-08-09T17:56:00.000-07:00

Sometimes I forget what it is like to go food shopping and not have access to a farmers market.

I mean we are not only spoiled in the summer months by beautiful weather but by all of the pop up farmers markets around, giving us access to fresh, local produce.

How do we survive in the winter?

What do all the farmers do for fun during the winter months?

Are they all on vacation? For some reason I think that a farmers job is never done. Even if they don't have producing crops at the time. There is always some kind of work to do.

And so to all your farmers out there, THANK YOU!!!!

Thank you for all your tireless blood, sweat and tears to help feed the world.

I would love to share this fresh farm produce salad with you. Its full of all sorts of "good for you" things.

I ribboned the brussel sprouts to look more like cabbage (all in the family) than little brussels sprouts. You could probably fool many a brussel sprouts haters with this dish.

Served up room temperature or chilled it packs a little heat from the red pepper flakes and brings a punch of citrus from the lemon juice and slight tang from the apples and champagne vinegar. The sprouts bring in some excellent fiber and potassium and the tofu is packing some Mean Joe Green protein.

Enjoy!!!

Shaved Brussel Sprouts Salad with Fresh Corn, Apples, & Tofu

Ingredients

20 Brussel Sprouts, outer shells removed and sliced into thin ribbons
10 ounces extra-firm tofu, drained and cubed
1 medium red onion, diced
1 large Pink lady apple, diced
1 cup fresh corn (or frozen)
2 teaspoons olive oil, divided
2 teaspoons butter
¼ teaspoon red pepper flakes
½ teaspoon salt
2 tablespoons champagne vinegar
1 Tbls lemon juice

Salt, pepper to taste

Directions

Heat large pan over medium-high heat. When hot, add 1 teaspoon of olive oil, swirling the oil around to coat the base of the pan. Reduce heat to medium, add the tofu and saute, stirring frequently, until browned on all sides. Set outside.

Clean out pan, and return to medium-high heat. Add the remaining teaspoon of olive oil to the pan, and then add the onion. Saute until slightly translucent and then add the butter, brussels sprouts, salt and red pepper flakes and saute on medium heat for another 3-5 minutes or until sprouts are just wilted. Add the vinegar and corn then saute for another 2-3 minutes. Toss in the tofu cubes and saute for one minute more. Turn off the heat and add the apples and lemon juice. Taste and adjust seasoning as necessary.

Let the mixture cool and come to room temperature or chill and serve.

Potato Leek and Cheese Tart

2011-08-07T14:25:00.000-07:00

Do you remember going to the grocery store with your mother and getting a slice of cheese at the deli counter?

Wasn't this just the best part of tagging along on Mom's shopping trip?

I used to think so. Being able to sit quietly and "be good" so when we passed the deli counter she would allow you to get a slice of cheese, and amuse-bouche if you will, while she continued her shopping.

I was trying to remember things my mom would buy when I was little.

I actually had a hard time because my mind was clouded by a fromage dream.

Things were just so simple then. You didn't have to worry about much except for dreading to brush your teeth with that really super minty toothpaste that seemed to make your mouth burn and your baby brothers leaving toys all over the floor that you know Mom would tell you to pick up and since you were the oldest you just did it to get it over with.

Yup! Those were the days.

But these days just aren't the same as eating cheese while sitting in a shopping cart. Or "buggy" if you were from Pittsburgh, Pa like me.

These days things take some planning when it comes to meals and really, that is ok with me.

On a grocery shopping trip today I noticed how I still stick to the outter edges of the grocery store and only a few of the aisles I find myself in. I like buying bulk grains like corn grist and lentils. I also tend to purchase the fire roasted canned tomatoes. Things I just can't get away from.

So when I thought about making something savory I wanted to also bake. I know it's summer but that doesn't scare me away from the oven. So I decided on this tart.

I start out with a homemade crust that whips up in just a few minutes and such a delicious filling that it take a lot of self control not to eat it all out of the pan before adding to the spring form pan.

I hope you think about summer evening with food and wine and friends when you make this. It's just a wonderful way to spend an evening. Serve it up with a fresh, crisp green salad and you are set for a delicious meal.

Until next time,

Eat well, love often!!!!

-amz

Potato Leek and Cheese Tart

Ingredients
For the Pastry Crust
1 1/2 cups all-purpose flour
1/2 teaspoon coarse salt6 ounces (1 1/2 sticks) cold unsalted butter, cut into pieces
1 large beaten egg yolk

For the Filling
2 tablespoons unsalted butter
2 leeks, white and light green parts only, thoroughly cleaned and sliced 1/4-inch thick'
Coarse salt and pepper

1 cup heavy cream

3 tablespoons chopped fresh dill or 1 tablespoon dried dill

3/4 pound potatoes, parboiled whole

2 ounces coarsely grated Gruyere cheese

Preparation

To Make the Pastry: In the bowl of a food processor, blend together flour and salt. Add the butter and pulse until butter is coated with flour. With the processor running, add the egg yolk and 1 to 4 tablespoons ice water, until the dough forms a ball. Remove, wrap in plastic and refrigerate at least 30 minutes.
To Make the Filling: In a large skillet over medium heat, melt the butter. Add leeks, salt and pepper to taste, and 1 tablespoon water. Wilt, stirring frequently, for 7 minutes. If leeks are getting too dry, add more water, 1 tablespoon at a time.
Add cream, 1/4 cup at a time, while stirring constantly, and allow most of it to absorb before adding another 1/4 cup until all the cream has been used.
Cut the potatoes in half lengthwise and then into 1/2-inch slices. Add dill and potato slices to leeks and mix thoroughly. Remove from heat.
Heat oven to 350 degrees. Remove pastry from refrigerator and, on a lightly floured surface, roll to a 15-inch circle. Place the pan on a baking sheet, fit the dough into the pan, and fold down the sides to form a thick wall. Spread the filling evenly in the crust.
Sprinkle grated cheese over top of tart, and bake about 40 minutes until bubbly and crust is well browned. Eat warm or at room temperature.

Strawberry Rhubard Pie

2011-06-30T09:31:00.000-07:00

When I sat down the other day in my office I totally slipped off my chair and fell down. There you have it. I have admitted to some silly things that happen to me on a sometimes regular basis.

I feel like my office furniture plays tricks oh me. Like that movie Brave Little Toaster. Do you remember that movie? I do and totally would have loved if my toaster would have came alive and talked to me.

My toaster would probably have told me that it is better to butter my bread after it has been in the toaster. But I so loved to watch it melt while in there.

Sorry mom. Good thing I didn't burn the house down.

I also have taken the corner by our copier in the office a million times and this one week I ran in to it nearly every day. Again, I think the office equipment is playing games with me.

But enough about office antics, let's talk about pie.

This pie...

It's a special pie.

You wanna know why?

Because it's a birthday pie!!!!

I mean you don't get more special sometimes than birthday pies.

Especially summer birthday pies.

Summer fruits just make pie making so much fun and delicious.

I think it would be nearly impossible to find rhubarb in the dead of winter. If you did it would probably taste like a No. 2 pencil. And I haven't chewed on one of those since the 3rd grade.

This pie is actually quite easy. Even the dough comes together in a snap. I am not a fan of refrigerated pie crusts. But yes, I have bought them before. Its been a while since I have made a pie, so I was a little rusty with playing with the dough. I hope it turns out okay. If not I may have just ruined a friends birthday.

"This pie sucks! Worst birthday ever, thanks Amanda. Thanks a real lot."

But that just can't happen. I won't allow that. I hope there is enough wine/beer to numb the pain if so. Don't get any pie in your eye!

Until next time...cordially yours...The Pie Girl.

Strawberry Rhubarb Pie

For the filling:
2 cups rhubarb, 1/2″ dice
1 lb fresh strawberries, quartered
2/3 cup brown sugar, loosely packed
1/4 cup cornstarch
1 large vanilla bean
pinch of cinnamon
1 Tbls. lemon juice

In a large bowl, combine the fruits with the sugar, cornstarch, cinnamon and lemon juice. Split the vanilla bean vertically, scraping out the seeds with the pointed end of a small knife. Stir into fruit. Set aside for 15-20 minutes to allow the juices to come out of the fruit and mingle with the rest of the ingredients.

For the pie crust:
2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
5 to 7 Tbls. ice water (Hint: ICE water)

Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.

Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour.

To assemble your pie:
Roll out your refrigerated dough out on a floured surface until it is between 1/8 to 1/4″ thick. Carefully place your dough onto our pie plate. Pour your filling into your pie plate and cover with the dough squares. Simply lay your final rolled out pie crust over the filling and overlap slightly as you go

Brush the pastry with an egg wash (1 egg + 1 Tbsp water) and bake in a 425°F oven for 15 minutes. Reduce the temperature to 350°F and continue to bake for another 40-45 minutes.

Cool completely, before serving.

Spicy Tuna Sandwich with Tomatoes and Sugar Snap Peas

2011-06-22T17:41:00.000-07:00

The heat is on.

Mother Nature your furnace hasn't been below 84 degrees in DC for weeks now.

Don't get me wrong. I like the heat. Beaches. Tans. Gin & Tonics.

There is much to love.

Except the sweating part. Like when you walk down a couple blocks and you feel like you should have brought another shirt because yours is now sticking to you.

That kind of hot. It kind of annoying. And not pretty. Was that imagery oversharing?

Probably.

So what do I do to beat the heat?

Enjoy the colder things of life. Like iced coffees and crisp salads.

But again. I still like the heat. So I combine the two. My love of the heat and the cold.

This spicy tuna salad does just that. Its cold but has a bite of heat and the crunch of the sugar snap peas and the ripeness of the tomatoes just scream summer to me.

It screamed summer so loud that I ate a sandwich for lunch and then for dinner. Yup, that happened.

And what I am thinking also needs to happen now, a gin & tonic or and iced coffee. Or both.

Cheers!

Spicy Tuna Sandwich with Tomatoes and Sugar Snap Peas

Ingredients
1 (24 oz) can water-packed, albacore tuna, drained
1/4 cup diced red onion
1 stalk celery, diced
1 tablespoon diced jalapeño pepper
1/2 teaspoon ground cayenne pepper
1 tablespoon lemon juice
2 tablespoons olive oil mayonnaise
1/4 avocado, mashed well
salt to taste
2 slices hearty whole wheat bread
1/3 cup fresh spinach leaves
2 campari tomatoes, sliced
6 sugar snap peas

Combine the first 9 ingredients in a bowl and mix well. Layer the spinach, tuna mixture, tomatoes and sugar snap peas on the slices of bread. Halve and enjoy!!!

Blueberry Crumb Cake

2011-06-02T13:56:00.000-07:00

Some people ask me how I can bake when it's hot outside.

And really I don't have an answer for them.

It just happens.

Especially when you have 2 pints of blueberries and you just have to do something else other than shoveling them into your mouth by the handfuls.

So I decided to turn up the heat in my kitchen, which really is a death wish. Since it is summer in DC and the weather has been in the 90s lately and I do not have air conditioning throughout my house.

Never mind the weather though just thinking about how fun it was to make this crumb cake makes me happy.

It was delicious too. I love a big crumb on my crumb cake and this one had it.

Check it out before it was baked...I could have eaten it then.

But I didn't eat it then. I popped it into a hot oven and let that crumb crisp up.

It was worth the wait. Oh, was it worth the wait.

I think I need to do more baking with the fresh fruit this summer. I usually don't incorporate enough fruit into my sweets. I think this summer I will change my tune. I really want to make a pie. What is in season?

Hmmmmm....

I'll be thinking up something with fruit while you go pick up some blueberries and have a go at this crumb cake. I might even try to get some nice southern recipes while I'm in New Orleans next week.

Stayed tuned. Stay hungry. Stay beautiful.

Blueberry Crumb Cake
recipe by Dori Greenspan

For the crumbs:
5 Tbls unsalted butter, at room temperature
1/4 cup sugar
1/3 cup (packed) light brown sugar
1/3 cup all purpose flour
1/4 tsp salt
1/2 cup chopped walnuts

For the cake:
1 pint (2 cups) fresh blueberries
2 cups plus 2 tsp all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/8 tsp freshly grated nutmeg
2/3 cup sugar
grated zest of 1/4 orange (or 1/2 lemon)
6 Tbls unsalted butter, at room temperature
2 large eggs
1 tsp vanilla
1/2 cup buttermilk

Preheat oven to 350 and place the rack at the middle position in the oven. Butter an 8-inch square pan and put it on a baking sheet.

To make the crumbs: Put all the ingredients in a food processor and pulse just until the mixture forms clumps and curds and holds together when pressed. Scrape the topping into a bowl. Refrigerate until needed. (Covered well the crumb mix can be refrigerated for up to 3 days.)

To make the cake: Using your fingertips, toss the blueberries and 2 tsp of the flour together in a small bowl just to coat the berries; set aside. Whisk together the remaining 2 cups flour, baking powder, baking soda, salt, cinnamon and nutmeg.

Working in the bowl of a stand mixer or in another large bowl, rub the sugar and zest together with your fingertips until the sugar is moist and aromatic. Add the butter and, with the paddle or whisk attachment, or with a hand mixer, beat the sugar with the butter at medium speed until light, about 3 minutes.

Add the eggs one by one, beating for about 1 minute after each addition, then beat in the vanilla extract. Don’t be concerned if the batter looks curdled — it will soon smooth out. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts and the buttermilk in 2 (begin and end with the dry ingredients.)

You will have a thick, creamy batter. With a rubber spatula, gently stir in the berries. Scrape the batter into the buttered pan and smooth the top gently with the spatula.

Pull the crumb mix from the fridge and, with your fingertips, break it into pieces. There’s no need to try to get even pieces — these are crumbs, they’re supposed to be lumpy and bumpy and every shape and size. Scatter the crumbs over the batter, pressing them down ever so slightly.

Bake for 55 to 65 minutes, or until the crumbs are golden and a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool just until it is warm or until it reaches room temperature.

Chorizo and Potato Hash with Fresh Spinach

2011-05-25T07:00:00.000-07:00

Sometimes I do weird things. Like paint my nails before going to bed. Smudge City. Textured Nails?

Sometimes I stick my tongue out at little kids. Dirty looks from moms. Not cool?

Sometimes I brush my teeth at night and then eat a scoop of ice cream. Late night cravings. Cavities?

Sometimes I order tickets to concerts and then don't go. Wine sometimes wins. Was it worth it?

Sometimes I order things online just so I can open mail. Crowded stores make me anxious. Paying for shipping?

Sometimes I make four course meals for myself. Cheese. Salad. Entree. Dessert. And wine everywhere in between. Should I have called a friend?

Sometimes I do crafts on my bedroom floor and forget about sharp things I may have been using. Stepping on scissors in the dark. Getting to old to do silly things?

What is not silly is combing potatoes, chorizo, spinach, onions, peppers, and eggs into amazing breakfast. Or breakfast for dinner. Or just dinner. Whatever you call it I hope you enjoy it.

Yokes and Jokes, Amanda

***

Chorizo and Potato hash with Fresh Spinach

1 green bell pepper, diced into medium chunks

1 medium yellow onion, diced into medium chunks

3 cloves garlic, minced

5 medium red potatoes, cut into bite-size chunks

4 tablespoons olive oil, divided

6 ounces chorizo sausage, sliced (I used vegetarian)

salt and pepper to taste

2 cups baby spinach leaves

2 to 4 eggs, fried

Place a rack in the center of the oven and preheat to 400 degrees F. Place diced potatoes on a lined baking sheet and drizzle with about 2 tablespoons of olive oil, salt, and pepper. Bake potatoes for 20-30 minutes, or until potatoes are tender.

Heat about 2 tablespoons of olive oil in a large saucepan, over medium heat. Add the diced peppers and onions and cook until browned and broken down, about 6 minutes. Season with salt and pepper as it cooks.

Add the minced garlic, and cook for 1 minute more. Remove from pan and place in a bowl to the side. Return the pan you cooked the onions and peppers in to a medium flame. Add the sliced, cooked sausage and potatoes. Pan fry until the sausage and potatoes. Add the onion and pepper mixture and fold to incorporate. Remove from the flame and add spinach leaves. Toss to incorporate and wilt the leaves.

Transfer the hash to a serving dish. Season with salt and pepper as necessary.

Top your hash with some fried eggs (or eggs your way). Serve immediately.

Fried Polenta over Spciy Vegetarian Bolognese

2011-05-22T15:51:00.000-07:00

Before I made this dish I was thinking about how I really wanted some ice cream.

But not just any ice cream. Creamy super delicious and extra amazing ice cream. Lately I really enjoy pistachio ice cream. Hmmm...dreaming of pistachio ice cream but first...

I made this dish. I wasn't sure what I was going for at first but then it all came together.

I started with the bolognese sauce thinking I was going to but it over spaghetti but then I remembered seeing a photo a friend took of a fried polenta cake and how delicious it looked. So, I made fried polenta.

It was the best idea and compliment to this bolognese. Which isn't so traditional but hey for a vegetarian bolognese I think it is pretty delicious. And a little spicy. Just how I like things. Just how I like life.

If you are thinking...I will just make the bolognese over pasta. I would say that is a great idea. You don't like polenta. So you think. But I say you give polenta another chance. So different from creamy polenta. Fried Polenta...It will change your mind I swear. The crust that forms on the outside of the polenta cake is so so delicous. This might be my favorite part. I hope it will be yours too!

Fried Polenta over Vegetable Bolognese

For the Bolognese:

1 tablespoon olive oil
1 1/2 cups chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped green pepper
1 (8-ounce) package cremini mushrooms (or white button), diced
1/2 cup dry red wine
1/4 cup warm water
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (28-ounce) can organic crushed tomatoes with basil, undrained
1 package of veggie crumbles
1 tsp paprika
1/2 tsp red pepper flakes

Heat oil in a large saucepan over medium-high heat. Add onion, carrot, pepper, and mushrooms; sauté 10 minutes. Add wine; simmer 2 minutes or until liquid almost evaporates. Add 1/4 cup warm water, tomatoes and spices to onion mixture. Stir in veggie crumbles. Cover, reduce heat, and simmer 40 minutes. Keep warm.

Ladle into a shallow bowl and top with fried polenta. Serve immediately.

For the Polenta:

6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
1/4 cup Parmesan cheese
3 tablespoons unsalted butter

Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the cheese and butter, stir until melted.

Lightly oil an 11 by 7-inch baking dish. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick. Refrigerate until cold and firm, about 2 hours.

Once the polenta has chilled and set cut into into squared. Heat the butter in a heavy large skillet over medium-high heat. Fry the polenta pieces until golden brown on all sides, about 3 minutes per side.

Trail Mix Blondies

2011-05-21T05:14:00.000-07:00

I'm certainly glad that I have my cooking/baking itch back. I felt kind of lost before. I hate when life gets so busy sometimes you feel like it is not even your life. Like you are really just going through the motions. You have to pinch yourself to see if it's a dream.

Oy! I'm feeling a bit better these days. I was a little jaded I think. Did Steven Tyler write a song about being jaded. Pretty sure he did.

Anyway, we don't need to talk about him let's talk about something else. What's your favorite thing about the onset of summer?

Mine is usually the smell of fresh cut grass and outdoor grills. But that is just the smell of it. The site of the beach after a 3 1/2 hour drive. Ode to Joy! Or hearing the crack of a bat in a distant ball field.

All these things make me think and fell and love summer. I am also a big fan of picnics. But not like big ones. The ones where it is just a few friends. On a blanket in a park, or waterfront with a few things wrapped in a basket or backpack. And you sit and you share stories and a few glasses of wine and it's just perfect. It's summer. And you love it.

I think these little blondies would make an excellent addition to any picnic.

Everyone likes a tasty sweet. Even if they say they really don't like sweets (Secret: they do).

I am going to try and express myself through a wonderful urban summery day, I am going to brunch with a close friend and wear a long summery dress, I am taking my bike in for a quick tune up, I am going to a craft fair...It's just going to be that kind of day.

If I see you around the block. Maybe I will have a blondie in my bag for you.

Why?

Because I like you.

Trail Mix Blondies

2 cups of flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
pinch of cinnamon
2 sticks butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla
1 cup shredded coconut
1 cup pecans, chopped (or other nut)
1 cup raisins (or dried cranberries, cherries, etc)
1 cup dark chocolate chips (or your favorite)

Sift together the flour, baking soda/powder and salt. Set aside.

Cream the butter in a stand mixer for about 3 minutes. Then add the sugars. Mix together for another three minutes until fluffy. Add eggs one at a time, mixing well after each one, then add your vanilla.

Slowly incorporate the flour mixture. Being careful not to over-mix. Stir in the remaining ingredients.

Press into a banking pan and bake at 325 degrees for about 40 minutes or until golden brown on the edges.

Enjoy!

Grilled Halloumi Cheese with Fresh Mint and Lemon

2011-05-13T19:44:00.000-07:00

It’s Friday. I’m excited. Today is the start of the weekend. How awesome.

There are things that make me happy, and excited. Like the weekend, old news. And pistachio ice cream, new news (that was redundant). And cheese. I love cheese. No. I mean I L-O-V-E cheese.

Did you know I used to hate it. Like major. Big, huge aversion to cheese. I hated it.

Crazy right? How could I do such a thing. Unheard of. But I realized my wrong and fell in love. Again. It was such a simple and wonderful kind of love. The love that makes you feel better even when you feel your worst.

But what is so special about this cheese that most people have never heard of? What is so great about it that I'll buy it over my other favorite cheeses?

Well, let me tell you some cool things about halloumi cheese...

One. It's nearly an ancient cheese. Originating in Cyprus. How cool is that? Maybe the Greek Gods and Goddesses enjoyed it. I mean Cyprus is supposed to be the birth place of Aphrodite. Wine and cheese anyone?

Two. It's made from goat and sheep's milk. And the name comes from the Greek word "almi" meaning, salty water. Halloumi is stored in it's own natural juice, with salt and water.

Three. Halloumi has a very high melting point, making it ideal for frying and grilling.

Four. It's so yummy. Really it is. Salty and tangy with a springy texture.

Well, I hope you enjoyed your brief history lesson. And I hope you try grilling up some halloumi cheese. I promise you won't be disappointed.

CHEESE!!!! :)

Grilled Halloumi Cheese with Fresh Mint and Lemon

9 oz. Halloumi cheese, sliced
1 lemon, sliced into wedges
2 Tbls. Fresh mint, chopped

Grill or pan fry halloumi slices. Note: you do not need to add oil, especially if using a non-stick skillet. The natural brine of the halloumi will prevent sticking.

After the halloumi has nice grill marks place on a platter/plate and top with fresh lemon juice and mint. Serve immediately. The longer the halloumi sits after grilling the chewier it becomes.

Enjoy!

Moroccan Quinoa Salad

2011-05-03T07:04:00.000-07:00

So I think we all can agree that Monday's are just The Suck.

Right?

I mean who could really disagree. It's the end of your weekend. The start of the 9 to 5'ers work week.

It can be tough to even go to sleep on Sunday because you know when you wake up, it will be Monday.

Oh, Monday! We need to work on our relationship.

And we have. I like Monday's, well, let me say that a little differently. I like Monday evenings.

Monday evenings for me have turned into an eve of friends and breakin' bread. Quite literally breaking bread sometimes too. But more seriously Monday's have been the day of the week that some beautiful people gather 'round a table, counter, front porch, etc. to eat, drink and be merry.

What could be better? Honestly...

On this particular Monday, I decided to embrace the onset of Summer and make a very spring/summery dish full of vegetables and delicate but assertive flavors. And really...it was quite the complete meal full of protein from the quinoa. Do you know about quinoa? Have I described my love of it before? Sure I did. That one time I stuffed it into peppers with some cheese. Mmmmm.

This time the quinoa was made with a little cinnamon in the water. But just a little to add a little something to the mix. If this dish was truly Moroccan there would probably be more spices to it and the quinoa would have actually been couscous but hey, who needs to stick by the rules all the time anyway.

I am going to go now and daydream about what I will make for next Monday evening...because Monday, I'm really starting to like you!

Moroccan Quinoa Salad
1 zucchini, cut in thin slices
1 eggplant , cut in thin slices
olive oil
1 clove garlic, minced
1 1/2 cup quinoa
1 tbsp cinnamon
1 lemon
2 bunches mint leaves
1 bunch cilantro/coriander
3 tbsp raisins
2 avocados, cut into 1 inch squares
4 small spring onions, chopped
1 cup almonds, divided in half, roasted and salted

Start by making the marinated vegetables. Spread out the zucchini and eggplant slices on sheet pan (or grill them up) in the oven, a couple of minutes on each side. Put them in a bowl, drizzle olive oil, garlic and salt over them and set aside.

Cook the quinoa according to the package but add 1 Tbsp. cinnamon in the water. When it’s done cooking, set aside to cool off. Squeeze the juice from half a lemon and add five tbsp of olive oil into the quinoa. Chop up half of the mint and half of the cilantro and toss in with quinoa along with all the raisins. Fluff with a fork until everything is nicely mixed. Serve in bowls together with the marinated vegetables, avocado, spring onions, the rest of the mint and cilantro and the roasted almonds.

Eat and think of summer days!!!!

Bringing some Spice to my Life

2011-02-21T05:34:00.000-08:00

Hello.

Hello again.

I'm sitting here thinking how it has been so long since I've sat down and talked about life (more often a stream of consciousness) and food. I am hoping that life in twenty eleven has been going wonderful for you.

It has been going by rather quickly. I'm hoping it slows down a bit here soon.

I should tell you that I got my first delivery from Washington Green Grocer. I received a mixed box of Organic fruits and vegetables on Thursday. I will admit I was a bit nervous. I am a bit obsessed about picking out my own produce but I liked the idea of supporting a local "green" business, so I thought I'd give it a try.

Survey says? I like it. I received a great mix of produce and all came fresh and beautiful.

I've been hooked on Indian spices lately so I took the head of cabbage from my organic mixed box and made some Punjab Cabbage with a couple extra ingredients that you normally wouldn't find in this dish, like asparagus and maitake mushrooms.

I absolutely love the colors of rainbow chard...look...how pretty :)

Ah! I need to grow my own rainbow chard someday. I think I'll be making some baked eggs with this rainbow chard and perhaps something else. Thanks again to my delivery of fresh produce!!!

I'm going to take on some break this week. I'm planning on making a started and diving into this new book of breads. I'm gonna start out easy because I don't always have the best luck with yeast dough/breads but I'm crossing my fingers for some success and my house to be filled with that wonderful aroma of fresh bread baking.

And oh here is what I did to make the punjab cabbage...

Punjab Cabbage

1 small/med head of cabbage
1/2 cup of fresh/frozen peas
1 loose cup of chopped maitake mushrooms (optional, I had them and wanted to add)
1 loose cup of chopped asparagus (optional, again I just wanted to add)
1 small onion, chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric

1/2 teaspoon garam masala

1/4teaspoon cayenne pepper

about 1/3 tsp salt

2 Tbls. oil

Cut the cabbage into strips and chop all the vegetables.

Heat the oil and saute the onion with the cumin, coriander, turmeric, garam masala and cayenne or 3-4 minutes, until the fragrance of the spices emerges.

Add the cabbage, sprinkle on 1-2 Tbls water and 1/2 tsp salt, cover the pan tightly and cook on a low heat for 2-3 minutes, until the cabbage begins to soften. Now, add in the rest of the vegetables and cook another 1-2 minutes until combined and fragrant.

Take the pan off the heat and let it stand, covered, for about 2 minutes minutes. Add extra salt to taste. Serve and enjoy!

Happy New Year

2011-01-04T13:39:00.000-08:00

I hope your holidays were sweet and you had a delicious New Year!!!

xoxo, Amanda

Coffee and Doughnuts

2010-12-05T11:07:00.000-08:00

Holy cow it's cold. And I have never heard the wind howl like I just did outside.

And....

It's the most wonderful time of the year. I have been watching old black and white Christmas movies, decorating, wrapping presents, and jingling all the way.

No, I literally jingle with my handmade elf slippers my grandmother gave me last Christmas.

I know you're most jealous of the slippers. And you wish you would have been over my house Saturday morning to enjoy some coffee and fresh doughnuts. You probably would have said that I wake up too early on the weekends and I would have agreed with you and then popped another warm cinnamon sugar coated doughnut hole in my mouth.

I mean really, who can resist a fresh doughnut. And paired with hot coffee.

Oh happy day :)

Buttermilk Doughnuts
(From Baked Explorations)

3 1/2 all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
2 large eggs
3/4 buttermilk
1/4 sour cream
1/4 cup unsalted butter, melted and slightly browned and cooled
vegetable oil for frying
cinnamon and sugar to coating the doughnuts

Make the doughnuts

Line one baking sheet with parchment paper and another banking sheet with two layers of paper towels.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon.

In a medium bowl, whisk together the eggs, buttermilk, and sour cream until combined. Add the melted, cooled b utter and whisk again.

Make a well in the center of the flour mixture and pour the liquid ingredients into the well. With a rubber spatula, slowly fold the flour into the liquid center until the mixture forms a sticky dough.

Turn the dough out onto a work surface lightly dusted with flour. Sprinkle the top of the dough with flour and pat it out until it is about 1/2 inch thick.

Use two round cutters (one large and one smaller) and dip the large cutter in flour and press out the rounds. Dip the smaller cutter in the flour and cut out the center of each dough round. Arrange both doughnuts and the doughnut holes on the parchment-lined baking sheet, pat the dough scraps back together, and use them to make more doughnuts. Chill the dough while you heat the oil.

Pour enough oil into a deep skillet to make a layer approximately 1 inch to 1 1/2 inches deep. Slowly heat the oil over medium-high heat until it is 365 to 370 degrees F. Once the oil reaches temperature, gently lift the large doughnuts off the baking sheet and place them in the hot oil. Do not crowd the skillet - make no more than 3 doughnuts at a time. Once they have browned on one side turn them over and continue to cook for another minute or just until browned. Transfer the doughnuts to the paper towel-lined baking sheet and continue to fry the rest of the dough until finished. The doughnut holes will cook faster and can be made in tow or three batches after the doughnuts are done.

Once the doughnuts have drained on the paper towels toss them in the cinnamon and sugar. Serve immediately.

Enjoy with coffee!

Piece of Quiche

2010-10-31T13:17:00.000-07:00

I am not sure if I have expressed to you before but I love breakfast or brunch or that meal before lunch. Whatever you want to call it I love it. The smells the taste the textures. Or maybe because it is usually the first meal of the day. You know you dream all night and anticipate your next meal. You do that right?

Don't you?

One of my favorite brunch places in D.C. - is the Tabard Inn. I mean who couldn't love any place that offers delicious breads and mini muffins with your bloody mary as you wait for your meal.

I tend to order a flavorful quiche at brunch. I am not sure why but it's usually a go to for me. Especially when it's filled with some of my favorite cheeses, vegetables, and proteins. Oh and that buttery shell...oh the buttery shell.

How I adore thee.

I came across this recipe by Thomas Keller. I have only made a quiche in a pie pan. Never with such height and silky texture as this recipe has. This quiche is nearly 3 inches high and filled with a beautiful egg custard that enriches delicate flavor of the mushrooms.

I was actually taken back at first once I tried the quiche. I have never had a quiche with some silky texture. I think Mr. Keller is quite right with his mile high quiche.

So don't be discouraged with the time it may take you to make this. Embrace every moment and know that in the end you will be so proud and satisfied with what you have accomplished.

Bon Appetite!

Mushroom Quiche

*Adapted from Thomas Keller

Ingredients:

1 tablespoon vegetable oil
1 pound oyster mushrooms, stems trimmed and large caps halved or quartered
1/2 pound white mushrooms, thinly sliced
1/2 pound shitake mushrooms, thinly sliced
Salt and freshly ground white pepper
1 tablespoon unsalted butter
2 small shallots, minced
1 tablespoon thyme, chopped
3/4 cup shredded swiss cheese
2 cups milk
2 cups heavy cream
6 eggs
Freshly grated nutmeg
1 Buttery Pastry Shell (see recipe below)

Directions:
Set oven to 325°

In a large skillet, heat the oil. Add the oyster and white mushrooms, season with salt and pepper and cook over high heat, stirring, until starting to soften, about 5 minutes. Reduce the heat to medium. Add the butter, shallots and thyme and cook, stirring often, until the mushrooms are tender, about 12 minutes longer. Season with salt and pepper and let cool.

Sprinkle 1/4 cup of the cheese and half of the mushrooms evenly over the bottom of the Buttery Pastry Shell. In a blender, mix half each of the milk, cream and eggs and season with 1 1/2 teaspoons of salt, 1/8 teaspoon of pepper and a pinch of nutmeg at high speed until frothy, about 1 minute. Pour the custard into the pastry shell. Top with another 1/4 cup of cheese and the remaining mushrooms. Make a second batch of custard with the remaining milk, cream and eggs, plus the same amount of salt, pepper and nutmeg as before and pour into the shell. Scatter the remaining 1/4 cup of cheese on top.

Bake for about 1 1/2 hours, or until richly browned on top and the custard is barely set in the center. Let cool in the pan until very warm. Carefully lift the spring form pan ring off the quiche. Cut the mushroom quiche into wedges, transfer to plates and serve warm.

*Serving suggestion: serve with lightly dressed salad greens and a crisp rose or white wine.

Buttery Pastry Shell

Ingredients:
2 cups all-purpose flour, sifted, plus more for dusting

1 teaspoon kosher salt
2 sticks chilled unsalted butter, cut into 1/4-inch dice
1/4 cup ice water
Canola oil, for brushing

Directions:
In the bowl of a standing mixer fitted with the paddle, mix 1 cup of the flour with the salt. At low speed, add the butter pieces, a handful at a time. When all of the butter has been added, increase the speed to medium and mix until the butter is completely incorporated. Reduce the speed to low and add the remaining 1 cup of flour just until blended. Mix in the water just until thoroughly incorporated. Flatten the pastry into an 8-inch disk, wrap in plastic and refrigerate until chilled, at least 1 hour or overnight.

Set the ring of a 9-inch spring form pan on a rimmed baking sheet lined with parchment paper, leaving the hinge open. Brush the inside of the ring with oil.

Dust the pastry on both sides with flour. On a lightly floured work surface, roll out the pastry to a 16-inch round, about 3/16 inch thick. Carefully roll the pastry around the rolling pin and transfer to the prepared ring, pressing it into the corners. Trim the overhanging pastry to 1 inch and press it firmly against the outside of the ring. Use the trimmings to fill any cracks. Refrigerate the shell for 20 minutes.

Preheat the oven to 375°. Line the pastry shell with a 14-inch round of parchment paper; fill the shell with dried beans or rice. Bake for about 40 minutes, or until the edge of the dough is lightly browned. Remove the parchment and beans and continue baking the pastry shell for about 15 minutes longer, or until richly browned on the bottom. Transfer the baking sheet to a rack and let the pastry cool. Fill any cracks with the reserved pastry dough.

*Prepared pastry dough can be frozen for up to a month.

Biscuits and Gravy

2010-10-27T02:00:00.000-07:00

I know what you must be thinking...

What is so special and exciting about biscuits and gravy?

I have no idea...hot flaky biscuits covered in warm comforting gravy.
What could possibly make this special to post about?

Well, life is simple and better when made from scratch.

Make this on a rainy day.

Or on one of those days you just want some simple comfort food.

Or on one of those days when you have a few friends over and all you have is butter and flour.

You can make this...and talk about how excited you are about the leaves changing colors.

This could be cool, right?

Flaky Biscuits (vegan)

*adapted from The Joy of Vegan Baking

1 2/3 cups all-purpose flour

1 Tbs. baking powder

1/2 tsp. salt

2/3 cups milk (almond, soy, rice, or whatever you've got)

1/3 cup canola oil or melted vegan butter* (if not making vegan you can use whatever butter you like)

* Using butter instead of oil will just give the biscuits a more buttery flavor but if you aren't worried about that then go ahead and use the canola. Feel free to add in things like chives, chili peppers, sundried tomatoes, cheese, or whatever you like in your biscuits.

PREHEAT THE OVEN TO 475 degrees. Lightly grease a baking/cookie sheet.

In a large bowl, mix together the flour, baking powder, and salt until combined. Add the milk and oil (or butter if using) and stir just until the combined. The mixture will be very thick and sticky, not smooth. Use a spoon to drop walnut-sized scoops of batter onto your baking sheet. Or you can roll out onto a floured surface and cut with a biscuit cutter (this was the method I used this time).

Bake until the bottoms are golden brown, about 8 minutes. Serve hot!

Easy Biscuit Gravy (vegan)

1/2 cup vegan butter (or if you are making it with regular that's fine too)

1/2 cup flour

1 1/2 to 2 cups soy milk/cream, depending on desired thickness (again if not making vegan use regular milk or cream)

1 tsp. onion powder

pinch a fresh thyme

salt and pepper to taste

*Variation - add in some softly sauted mushrooms for a creamy, mushroom gravy OR your favorite fresh herbs like rosemary and sage.

Melt butter in a pan over medium heat, then add the flour. Cook flour in the butter for about a minute. Slowly whisk in milk. Add more milk to reach desired consistency. Stir in the onion powder, and season to taste with salt and pepper. I like a peppery gravy so I add quite a bit.

Pour gravy over hot biscuits and enjoy!

Pineapple-Coconut Bars

2010-10-25T13:42:00.000-07:00

Are you guys feeling the craziness of the holiday season yet?

I sure am...everything seems to be in warp speed. Work...Life....and everything in between.

I sure hope I can keep up.

This weekend is Halloween. And no, I do not have a costume.
But there is a little something else going on in Washington, D.C. this weekend.

Have you heard about it yet?

A little something called the Rally to Restore Sanity &
the March to Keep Fear Alive.

Have you heard of these things?

I am very excited. I would love to give Jon Stewart a good squeeze.
Hugs people, it's all about hugs!!!

You know what else has me excited?
My latest cookbook purchase.
The Tassajara Cookbook.
It's awesome.

I'm a little obsessed with reading it lately.

These pineapple-coconut bars...come right from this book.

Maybe you'll try this recipe.

Maybe you'll eat a bar with some Vanilla Honey Ice cream.
Or maybe you'll have one with your morning coffee.
Maybe you'll love them so much you'll pick up this book.

No matter what you do...make sure you always wear oven mitts
so you don't burn those paws of yours.

Cheers, Amanda

Pineapple-Coconut Bars
*Adapted from the Tassajara Cookbook

1/2 cup unsalted butter, at room temperature
1 cup firmly packed brown sugar (I used dark brown)
2 eggs
1/2 teaspoon almond extract
3/4 cup unbleached flour
3/4 teaspoon baking powder
1/2 teaspoon salt
dash of cinnamon (just because you can)
3/4 cup flaked coconut
1 (8-ounce) can crushed pineapple, drained well

In a large bowl, beat butter and sugar together until creamy; beat in eggs and almond extract. In another bowl, stir together flour, baking powder, and salt; gradually add to butter mixture, blending thoroughly. Stir in coconut and pineapple.

Spread mixture eveningly in a greased and floured 9-inch-square baking pan. Bake at 350 degrees for 25 to 30 minutes, or until the top springs back when lightly touched. Let cool in pan on a wire rack, then cut into squares.

Pacific Northwest and Ravioli

2010-10-12T08:16:00.000-07:00

I'm in love...yes it's true. With so many things on the West Coast.

I was there for a week but really it wasn't long enough. I spent my time in the state of Washington exploring the scenic places and of course drank lots of coffee/beer and ate most delicious food. Much of which we cooked ourselves - but you would have expected this from me I assume.

I even went to an Oyster Fest. They have festivals for everything right?

Who knew that a bunch of spanish men would be the fastest shuckers in the west?

I didn't but now I do. I much enjoyed the barbeque oysters as well. Mmmmm!!!

Food safety types I am going to ignore your concern about oysters.

I alwasy enjoy making homemade pasta. It's quite therapeutic and always delicious.

This recipe caught my eye because I never thought cilantro pasta and pumpkin but it worked.

And made my mind wonder onto other pasta/filling combos. I mean it is getting colder and comfort

foods of course soothe the advent of the winter blues.

Cilantro Ravioli with Pumpkin Filling

FOR THE RAVIOLI DOUGH

Scant 1 cup unbleached bread flour

2 eggs
Pinch of salt
3 tablespoons chopped cilantro
Sprigs of cilantro, to garnish

FOR THE FILLING
4 garlic cloves in their skins
1 pound pumpkin, peeled and seeds removed (or a combination of pumpkin and butternut squash like I did)
1/2 cup ricotta cheese*
4 sun-dried tomatoes in olive oil, drained and finely chopped (reserve 2 tablespoons of the oil)
Freshly ground black pepper

Place the flour, eggs, salt and cilantro in a food processor. Pulse until combined. Knead the dough on a lightly floured board until smooth. Wrap the dough in plastic wrap and let rest in the refrigerator for 20-30 minutes.

Preheat the oven to 400°F. Place the garlic cloves on a baking sheet and bake for 10 minutes, until softened. Steam the pumpkin for 5-8 minutes, until tender, and drain well. Peel the garlic cloves and mash into the pumpkin together with the ricotta and sun-dried tomatoes. Season with plenty of black pepper.

Divide the pasta into four pieces and flatten slightly. Using a pasta machine on its thinnest setting, roll out each piece. Lay the sheets of pasta on a clean dish towel until slightly dried.

Using a 3-inch crinkle-edged round cutter (or knife, or pizza roller) to cut the raviolis.

Top 18 of the rounds with a teaspoonful of the pumpkin mixture, brush the edges with water and place another round of pasta on top. Press firmly around the edges to seal. Bring a large pan of water to a boil, add the ravioli and cook for 3-4 minutes. Drain well and toss with the reserved tomato oil. Add pepper and serve garnished with cilantro sprigs, pumpkin seeds, and parmesan cheese.

*VARIATION: For an alternative filling you could replace the ricotta cheese with 1 ounce grated Parmesan cheese mixed with 4 ounces cottage cheese. Serve with shavings of Parmesan.

But if of course isn't always about food with me. Well, not entirely anyway! I did other things that were

pretty spectacular. Like going on a hike to see the Pacific. It was a mere 9-mile hike no doubt and I was impressed with our speed hiking abilities on the trail. Especially the last 3 miles back to the truck. Oy! I loved every minute of it though.

Have you ever been to a salmon ladder? I have. It was pretty cool too. Saw some Coho's and learned a few things too - learning is cool kids!!!

Until next time....

Dark Chocolate Espresso Brownies

2010-09-01T07:10:00.000-07:00

Well, it's Wednesday or Hump Day as the kids are calling it. And I'm just itching for the weekend.

It's Labor Day weekend...which also means it's a three day weekend for most folks. Do you have any plans? Like camping, grilling, cliff jumping, wake boarding, ya know all that fun outdoorsy stuff.

Maybe even an outdoor concert and a picnic with your sweetheart...packing some of these yummy brownies for dessert. Ooo...I like where your head is at.

By now you could be thinking, "Amanda, those brownies sure do look like cupcakes". I knew you were smart. And you are right they sure do. That is because I baked them in a cupcake pan. Everyone fights for the chewy "edge" brownies when you bake them in a square pan. That is just the best part. I mean they invented a pan just to achieve this....

But you don't need to hunt down and buy this pan. Nope. Not at all. Just use your muffin pan, it will serve you just the same chewy edge as this fancy pan. And the brownies out of the muffin pan are just so darn cute and perfectly portioned. And who doesn't need help with a little self control with brownies every now and then? I sure do. Please say you do to.

These brownies are honestly whipped up and baked in a snap. And adding the espresso powder just makes them that much better. You don't have to like espresso to like these brownies. Oh and when you serve this up after a late night dinner (because you stayed at the office late to finish up work that you couldn't finish in the morning because you were taking a tour of the Pentagon) be sure to top with some vanilla bean ice cream.

Now, be safe this weekend everyone. Have fun and don't forget to welcome the month of September. It's time for this hot hot weather to make way for the cooler days of fall.

Dark Chocolate Espresso Brownies

3/4 cup all purpose flour

1 Tbs. cocoa powder

1/4 tsp. salt

1 stick unsalted butter

1 Tbs. instant espresso powder

6 oz. semi sweet chocolate, chopped

3/4 cup granulated sugar

1/4 cup brown sugar

3 large eggs

1 tsp. vanilla

1/2 cup chocolate chips (optional)

Preheat oven to 350 degrees

Mix flour, cocoa powder, and salt together. Melt butter in a saucepan with the espresso powder over low heat. Add chocolate. Stir constantly until melted. Remove from heat, stir in sugars. Cool slightly and add the eggs and vanilla. Add flour mixture and mix until just combined. Stir in chocolate chips if using.

Grease or spray an 8 x 8 baking pan (or cupcake pan like I used this time) for 28 to 30 minutes.

Enjoy!!!

Rolling with the Rogies

2010-08-20T06:59:00.000-07:00

When I think about my childhood a few things come to mind.

Riding bikes on "the flat" which wasn't really flat. It was sort of flat.
It was the top of the hill on Plateau Street where I grew up in Pittsburgh. I always thought that was a funny street name.

Spending every waking moment in the summer at the Phillips Park Pool. We didn't look like a bunch of Polish kids by the end of summer. I think people thought we were the milk man's kids.

If we only had a milk man.

Watching the Disney channel. Lot's of the Disney channel.

My mom paid for the subscription to it.

Under the Umbrella Tree anyone?

Anyone?

I also never wanted to eat dinner at the dinner table. I played around with my siblings a lot at the dinner table and food was last on my mind. Especially when it was something that I didn't like very much, like pork chops. I hated them. I think I just hated chewing meat. Maybe this is one of the reasons I don't eat meat today. My mom often put the timer on the microwave for "15 minutes" that is all the time we had to finish. If we didn't finish our dinner...it was off to bed.

We usually waited until the last 2 minutes to try and choke down our cold dinner.

Sometimes we failed.

Especially if there were peas or creamed corn. Two things I hated.

What I didn't hate.

Pierogies.

I mean who can hate piergoies.

Really.

I'm asking you...

***

Yeah, that is right no one can really because they are simple and so damn good. We ate them a lot.

Hey we were a bunch of polish kids.

This kind of thing just happened.

Just like this dough. It just happens.

It's like a pillow when you are done making it.

Seriously.

It is.

I haven't made pierogies in a long time.

I forgot how easy and fun they were to make.

And seriously, the dough...

It is not like pasta dough.

It's soft and fluffy. Kind of like pizza dough.

But there is no yeast or baking powder or baking soda here.

These aren't Polish hands you see. But those hands were good pierogi making hands.

I was impressed. Those hands could roll out dough, cut circles, stuff, fill and pinch a pierogi closed faster than I ever imagined.

And that is the best part. Filling and folding and pinching the pierogies into beautiful half moons.

So forget about picking up a frozen box of Mrs. T's and make these. They are so easy and so much fun. Plus you can manipulate the filling to your taste.

Most people will do a simple potato and cheese filling. I decided to add mushroom. And it worked out well. They turned out yummy. I ate quite a few. Full belly = Happy belly!

And to me...these are waaaaaay better than those polish prune filled ones. I am glad we didn't have to eat those as kids.That would have been something I would have had to choke down or go to bed.

I probably would have just gone to bed.

Pierogi Dough Recipe

3 cups all purpose flour

1 egg

1/4 cup sour cream

1 tsp salt

1 cup water

The Filling Recipe

4-5 medium red potatoes
4 tablespoons butter
1/2 cup farmers cheese
1/4 cup cheddar cheese
1/2 cup chopped mushrooms
1/2 cup chopped onion
2-3 cloves of garlic, minced
2/3 tablespoons chopped fresh chives

Make the dough:

Mix all the ingredients together in a bowl then knead on a well floured surface for 3-4 minutes. Wrap in plastic and rest for at least 30 minutes. Dough will keep in the refrigerator for up to 2 days.

Make the filling:

Boil potatoes in water until fork tender. Meanwhile...saute the onion in a skillet with butter/oil until softened and then add in garlic and mushrooms. Saute for another 1-2 minutes. Once the potatoes are finished cooking (peel potatoes if you haven't already) mash in a bowl with a little butter and a splash of milk/cream and the cheeses. Add in the mushroom mixture. Mix until combined. Add in the chives. Salt and pepper as needed.

Note: Add as much cheese as you like. Some people like them really cheesy...this time I didn't go for cheesy.

Make the pierogies:

Once the dough has rested roll out to about a 1/4 inch thickness and then cut with the rim of a glass into circles. Fill the circles with desired filling and press sides together with fingers. Saute the pierogies in a skillet with butter over medium heat until slightly browned on each side. Dress with sour cream...if that is your thing.

In loving memory of Martha Zychowski...love you "little" grandma :)

That's Amore...Homeade Pasta and Eggplant Parmesan

2010-08-04T11:31:00.000-07:00

You know how you can make a giant mess on your counter?

No?

Come on...

Well, I'll tell you - make some homemade pasta. It fun...it's messy and it's delicious. Sometimes when you want to make a mess of things in a good way you mix up some eggs and flour and go to town. I mean it's quite therapeutic too. Those itialian mama's have to have some of the best toned arms ever I bet.

I've made pasta before, really, I have. My Grandma Martha used to make homemade noodles a lot. When I went home this past weekend to Pennsylvania I brought back with me Grandma Martha's noodle maker. It's a real gem. And she got it on sale back in 1984. It's in such great condition...she kept things very well and she kept everything. The receipt was even still in the box.

Grandma also wrote notes to herself. A lot. It's really adorable. There were a few note cards in the box with different noodle recipes and on the back she wrote about what she did exactly and her rating of how it came out. So cute and her handwriting is the perfect cursive. Do they even teach cursive anymore?

Probably not since everyone just types and texts.

Right?

...Right!!!

I've also been wanting to make eggplant parmesan...so that happened. It was yummy and a really good compliment to the fresh pasta with my pistachio-arugula pesto. I didn't make traditional straight-up-now-tell-me noodles. I used a bit of spelt flour. It added flavor and a nice texture. I think I may have a go with spelt flour in some cookies next.

It's actually been quite a while since I've had pasta or italian food for that matter. It's probably because it's been a hell of a hot summer and who is really craving comfort foods like pasta and eggplant parmesan in the summer...ya know!?!!

But it was just about the perfect night for a meal like this...after a long day at the office. It it the spot as did the Chianti that helped wash this fine meal down. Just like how the Gordon's beer helped us make it :)

I am interested to see how the leftovers of the eggplant parmesan will taste. Truth be told...unless it's chili I really don't like left overs...EXCEPT...for spaghetti the next day..hot or cold...I love it. So I am hoping the eggplant parm will be just like that.

We shall see!

OK so here's how you make it...

Eggplant Parmesan

2 medium eggplants (I had one large and one medium)
2 eggs beaten (plus a little water in the wash)

1 cup fine dry breadcrumbs
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 Tbls. Italian Seasoning, divided
2 cups sliced cremini mushrooms
1 Tbs. tomato paste
40 oz. chunky tomato sauce (I used a small can of fire roasted tomatoes and a can of crushed tomatoes)
1 Tbs. olive oil (plus more for drizzling)
1 small onion, finely chopped
3 cloves of garlic, minced
1 lb part-skim mozzarella cheese, thinly sliced
fresh parsley, chopped (optional)

Slice and salt the eggplant and place on paper towels for about 20 minutes to draw out some moisture. Pat dry.

Place bread crumbs, 1 Tbls. Italian seasoning and parmesan cheese in a dish. Beat eggs in another shallow plate with a little water. Take a round of eggplant, dip it into the egg wash until fully covered, and then drag through the bread crumbs until completely coated; transfer an oiled cookie sheet. Repeat for each round of eggplant. Drizzle the eggplant with a little olive oil and bake in a 375 degree oven until golden and crisp, flipping the eggplant rounds once.

While eggplant is baking, heat olive oil in a nonstick saucepan over medium-high heat. Add onion and garlic and saute until soft, about 1 1/2 minutes. Add the Italian seasoning and stir to incorporate. Stir in the tomato paste until incorporated. Add the crushed tomatoes stir to blend completely. Bring to a simmer and simmer for 5 minutes. Season with salt and pepper and turn off the heat.
Remove eggplant from oven turn oven to 400 degrees. Line the bottom of a medium-sized casserole dish with the eggplant rounds. Pour the tomato sauce over the eggplant. Top with cheese. Repeat in layers. Bake for 30 minutes until cheese is soft and bubbly. Remove from oven and let stand for 5 minutes before serving.

Homemade Pasta
1 1/2 cups spelt flour
2 cups of all purpose flour
5 large eggs
pinch of salt

Combine the two flours and then create a 12-inch-wide mound on a work surface. Make a 6-inch-wide well in center (down to work surface) with your fingers. (The outer wall should be 1 1/2 to 2 inches high.)

Break eggs into well and add your pinch of salt. Beat eggs with fingers or a fork, then gradually beat in flour from inner side of well wall, keeping wall intact while mixture is runny, until it comes together in a cohesive, kneadable mass (about two thirds of flour from mound will have been incorporated).

Knead dough with floured hands, incorporating just enough flour on work surface until dough no longer sticks to hands. (It will still be a little tacky). Once a ball of dough is created knead for about 3 minutes and then let the dough rest slightly. Knead for another 3 minutes and then form the dough back into a ball and dust with flour. Wrap in plastic wrap and let dough rest 30 minutes at room temperature.

After the dough has rested for approximately 30 minutes you can now run it through your pasta maker or roll it out and cut it by hand. Again, I have Grandma's trusty noodle maker so I took that route.
Cook the pasta until desired doneness and enjoy with your favorite sauce. I used pesto and topped with some extra cheese and parsley.

Oh and here is a little video for your enjoyment. Oh Dean, ain't he a dream!

Those summer days...and nights

2010-07-06T12:39:00.000-07:00

Oh, Hi!

It's been a little bit. I hope you are well and you enjoyed your 4th of July holiday. I sure did...

The fireworks in DC were pretty darn good. Lots and lots of people.

But still...there is something epic about watching them with the Washington Monument right there...

Yeah...I liked it a lot...

I also did a lot of biking this past weekend. I live right by this awesome place. The National Arboretum. Have you heard of it? It's super and it's seriously in my backyard...well almost.

The original columns of the Capital are there. They are Corinthian columns from the U.S. Capitol (I've had discussions lately about the types of columns). And these ones...well they bore witness to presidential inaugurations from Andrew Jackson to Dwight D. Eisenhower - pretty rad eh!?!?

There is still so much to see at the Arboretum...another bike trip/picnic is in the works!

But seriously...I've been slacking on photos and blogging abouts all the food I've been making lately. I am just saying...the pizza creations (three to be exact) have been AWESOME!!!

A pesto pizza with roasted garlic, artichokes, kalamata olives, and lots of yummy cheese. Oh the cheese...I love cheese perhaps too much these days!!!

A spicy tomato sauced pizza w/ smoked mozzarella, mushrooms, roasted red peppers, and fontina cheese complete with some roasted garlic cloves and a little adobo chili for topping - you can't handle that can you?? The crust was infused with garlic and Italian spices too! Oh boy - heaven.

Last night was a Mexican pizza - again the crust was jazzed up with garlic and a little of chipotle peppers. We were nervous about the crust but it came out so delicious and crispy. Just what we were looking for. Enchilada sauce was spread over the crust with fontina cheese, seasoned veggie crumbles, corn and roasted poblano peppers. Oh but we didn't stop there...We had some fresh topping of a tomatillo/jalapenos, pico de gallo, and diced avocado. Ummm...yeah...best Mexican pizza I've had EVER!!!

Oh and you know when you have ideas like "Hey how about we make some smoked salmon & goat cheese muffins with fresh dill?" You know how those ideas happen and they never turn into real things? Well...that very idea turned into reality. Yup! Just saying...don't let those creative thoughts fly by people...get in the kitchen. You won't regret it. It may not come out right but it's always fun to try!!!

OK, I leave you with this beautiful view and promise I will be back soon with some kitchen adventures. Until then...Happy Baking and Cooking!!!

-Amanda

Seafood Paella...we do this family style!!!

2010-06-22T06:38:00.000-07:00

It's summer! For real...yesterday was the "official" First Day of Summer. So what did you all do? Hopefully you enjoyed the longest day of the year with some food and friends like I did. I am all for family style meals when everyone gathers round the table with hungry eyes and smiles. Food brings people together.

It's a fact.

A fact that I love, a whole lot.

Actually, there are not too many things I enjoy more than making food for friends and family...and even strangers. I just like to share the love of food. What I may not love is cleaning seafood...peeling and deveining shrimp - bah! Not always fun but necessary sometimes. And those mussels...they sure had a good soak and received a good rub down with a nice bristly brush - and boy did they look great. Especially when they lost their beards :)

It's the little steps you take that can make all the difference and for something like a hearty seafood dish...the little extra time pays off. And it sure did for this paella.

Some of you may have never heard of paella. And no you typically don't say ella...ella...ella...ay... ay (Oh Rhiana...sorry I had to).

Paella is Spanish and is pronounced: [paˈeʎa]. Spanish lesson of the day! Done!

This seafood paella that I made would be called: paella de marisco!!! Also, traditionally paella was made over open flame but I of course did care to work with fire on a 90 degree plus day. So I stuck to the kitchen stove for this. Paella is also a great dish because you can play off of the ingredients based on what is fresh and in season. I use smoked paprika because I enjoy that kind of flavor but feel free to use sweet. Try herbs like tarragon and bay. The possibilities are endless with a dish like this. Experiment and have fun with it - because that is what it's all about anyway...making a dish your own.

Gather some friends, drink some wine, tell stories, and enjoy this awesome family style meal. Don't forget to have a friend bring over some gelato for dessert - it will finish off the meal especially well. Just like the sparkling white wine did - thanks, Amber!!!

xoxo, Amanda

Seafood Paella

Broth:
3 cups water
1 cup dry white wine
1 teaspoon saffron threads
2 (8-ounce) bottles clam juice

1 cup chopped fresh parsley

1/2 cup chopped green onion
1/3 cup fresh lemon juice
1 tablespoon olive oil
1 teaspoon dried thyme
2 large garlic cloves, minced

Paella:
about 1 pound of shrimp peeled and deveined

about 20-30 mussels

about 1/2 pound of baby scallops
1 tablespoon olive oil
2 cups finely chopped onion
1 cup chopped bell peppers (red, green, orange, etc)
1 cup chopped zucchini

1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
3 garlic cloves, minced
3 cups uncooked rice (traditionally short grain but this time i used long)

1 cup frozen green peas

1 cup frozen corn
2 tablespoons fresh lemon juice

4 tbls seafood rub (this is for the shrimp but feel free to season as you like)

Preparation:
To prepare broth, combine the first 4 ingredients in a saucepan. Bring to a simmer over low heat(do not boil).

Add garlic and onion to oiled pan and saute for about 5 minutes. Add zucchini and bell peppers. Then add the garlic cloves, dried thyme. Cook for about 5 minutes. Add the rice and cook for about 1 minute, stirring constantly. Stir in broth, slowly and cook for about 10 minutes. Stirring frequently. Add in the corn and peas. And continue to simmer until the water begins to evaporate. This is where I add a little butter to the pan to help crisp the bottom of the paella. A nice crust is what you are looking for - this is what you have if you did this over open flame.

Peel and devein shrimp, leaving the tails on. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp; saute for about 4 minutes. Remove from heat and set aside. Heat same pan with a bit of butter and saute your scallops for about 3 minutes over high heat. Remove from skillet and add to paella.

Now...here is where you could add your shrimp and uncooked mussels to the paella pan, and cover until the mussels open.

I however love to infuse the mussels a bit so I steam them separately in a simple white wine broth. Cooking them for about 5 minutes or until shells open; discarding any unopened shells.

Stir in the seafood mixture, and sprinkle with paprika. Then arrange shrimp, heads down, in rice mixture. Arrange the cooked mussels next. Sprinkle with lemon juice, chopped fresh parsley, and green onion. Garnish with lemon slices. I also drizzle the leftover broth from the mussels over the hot paella...I love that broth and wouldn't let it go to waste.

Serve!!! Eat!!! Enjoy!!!

Get Your Roll On...

2010-06-15T12:00:00.001-07:00

You know what I love...having plenty of quality eats feet from my front door. We all know that I like to dance and create magic in my kitchen but sometimes you just don't feel like cooking.

And sometimes you realize it is better to leave certain things to the professionals....

...like sushi!!!

These are my professional sushi makers and they did a bang up job. Not only did we get a little special treatment because we were seated right at the sushi bar but we were able to engage in some playful banter. I still want that tater tot sauce recipe fellas.

How people can hate sushi is beyond me. It's yummy, colorful, you get to use chopsticks to eat it. I mean where can you go wrong here.

Am I missing something?

Didn't think so.

So...with that being said I want to give special thanks to Sticky Rice for an amazing dinner last night. It crushed my sushi craving and not too mention my tater tot craving. Some people are so confused by the fact I ate tater tots and sushi at the same place.

Let your minds wander...and let your feet take you to Sticky Rice in DC.

Well hello June...have you met Summer?

2010-06-02T11:55:00.000-07:00

So, it's summer in my book. It's June, it's hot, and well that is about all I need to call it summer. I did many summer-like things over the past week or so.

All of them were fun. I even went to a crepetastic brunch - I forgot how delicious crepes were.

Oh, boy I still am in a food coma from it I think.

I know you've been starring and you totally want those shoes right? Cuz they are super fun and summer-y. And you can think of so many times those would be the perfect shoes to wear.

I went to Philly over Memorial Day weekend and even went swimming (sort of) in this fountain. I know you're jealous. It's ok, next time, right?!!!

This perhaps is one of my favorite statues in DC.
I'm not sure why exactly but I like the deep look in his eyes.
Don't you?

These are three of my favorite girls on the planet.
They are pretty darn cute.

Love!

This is Mark. He has a beard. And plays a mean guitar.

Ok...I will get back to baking, cooking, grilling, and all that good stuff and share with you all soon. Because I know that is really all you come here for.
To drool. It makes total sense.
I get it.
And I love you for it.

Now, go outside and enjoy the heat...comin' off the street.

It's Friday...I'm In Love

2010-05-14T06:38:00.000-07:00

What some of you may or may not know is...I bake when I can't sleep. Yup! It happens...not a lot but it does. Sometimes I go for walks and listen to songs that make me dance when I can't sleep but last night cookies won over a walk.

But maybe I was still dancing because music just happens when I bake or cook or well when I do anything. Music is a must and it just makes everything taste better too. I sing to my food - there I said. Confession number two. I sing to my food - I think it works though - things just come out better.

Last night, I was listening to the following:

Frank Sinatra

Dean Martin

Raphael Saadiq

Sharon Jones

Elliot Smith

The Tallest Man on Earth

Beach House

The Xx

Ella Fitzgerald

Janis Joplin

and

Missy Elliot (carry over from my late night walk the other night)

So I have expressed to you what was being played through my computer speakers or record player in this post. Was it just a shameless excuse to show you the fantastic music that I listen to? Maybe. But if you haven't noticed I just like to share things in this virtual realm. If my music or tasty offerings somehow offends your sensibilities….well… that’s a real shame. A darn shame.

I still like you though. And I still love these cookies and I definitely still love all that music.

Hugs and Kisses....

[amz]

Oatmeal Pecan Chocolate Chip Cookies
* adapted from Southern Living

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups uncooked oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups semi sweet chocolate chips
1 cup chopped pecans

Beat the sugar and butter in the bowl of a stand mixer fit with a paddle attachment. Beat until creamy, about 3 to 4 minutes. Add eggs one at a time, beating well between each addition. Add the vanilla extract and beat until blended.

Whisk together the oats, flour, baking powder, baking soda, spices and salt. Add to the butter and egg mixture slowly beating on low speed until just incorporated. Stir in the chocolate chips and pecans last.

Bake at 350 degrees F for 10 to 13 minutes or until they’ve reached your desired doneness. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Or you could just eat them warm. That’s probably the best idea.

Makes about 2 1/2 dozen cookies.

Pizza and Subs

2010-04-28T03:36:00.000-07:00

It's hockey playoff season...the Pens are moving on to the second round and I'm excited. Do I smell a repeat?!!! Well, I definitely smell something delicious. Like a hot toasted sub right out the oven or perhaps a homemade pizza. Who needs delivery when you have time to whip up something like an large buffalo chicken pizza with extra hot sauce? That's right no one. I made some pesto the other day...it's pretty delicious if I do say so myself. Here's what you need:

Pistachio & Arugula Pesto

1 scant cup of shelled pistachios
1 1/2 packed cups of arugula
juice of 1 lemon (may need more if you don't get much juice)
1 garlic clove, crushed (I used a zester for this)
about 10 mint leaves
salt & pepper
1/3 cup of olive oil

Add all the ingredients except for the olive oil into a food processor/blender. Combine all ingredients and slowly stream in the olive oil until you reach a desired consistency.

Voila! That's it. Delish!

Add to your favorite sandwich. I made mine with lots of sharp Irish cheddar cheese and lots of fresh veggies. But now let's talk pizza!!!!!

Mmmmm...pizza! Everyone loves pizza - don't try to tell me you don't because I know you do. It's one of those perfect foods - especially when you have a bunch of people that are hungry. Make some of your favorite pizza dough or pick some up at your local pizza shop (mine charged me only $2 for an XL dough ball). Mix up your favorite sauces, cheeses and toppings and your set. Grill it or bake it and you're ready! Beer me!

Buffalo Chicken Pizza

1 prepared pizza dough (16 inch works well)

1/2 cup Alfredo sauce

1/2 cup franks red hot (plus more for topping)

1 1/2 cups of diced grilled chicken (or vegchicken)

2 cups shredded mozzarella cheese

1/2-3/4 cup of crumbled blue cheese (optional)

blue cheese or ranch dressing for topping

1. Combine 1/2 cup of the Frank’s Red Hot with the Alfredo sauce. Reserve until needed. Next toss the chicken with some hot sauce for an extra kick - not necessary.

2. To make each pizza: Preheat oven to 475-500°F. Stretch pizza dough to 14-16″ and spread the Red Hot and Alfredo sauce evenly over the dough within 1/4″ of edge. Now sprinkle cheese evenly over sauce, and follow with the diced chicken and crumbled blue cheese (if using). Bake 12-15 minutes. Drizzle with bleu cheese or ranch dressing and a bit more hot sauce if that's your style. Serve it up!

Serves approximately 6 people

My sweet little Hummingbird Cake

2010-04-27T02:43:00.000-07:00

I am just going to say it - this is my FAVORITE cake. Yup! No other cake have I loved like I love this cake. I know this may be a bold statement because certainly I haven't eaten all the cakes that are out there - but of the one's I have tasted - this little bird is the best.

Seriously...someone did it exactly write when writing this recipe and I may have tweaked it to my own tastes just slight but the heart of the hummingbird definitely still lives in this cake. It's amazing how all of these ingredients can turn in to this.....

Oh my dear sweet Hummingbird...how I love thee...let's me count the ways...1 slice...2 slices...3 slices...more!!!!! Oh - and someone asked me about the hummingbird cake and about it's name and I didn't really know. So, I looked it up! I found some fun and charming facts below:

Naming the Hummingbird Cake, well, there are different theories to explain the origins of this cake's unique name, and so far nobody agrees on which one is right. Here are several explanations.

►This cake is so yummy that it makes you HUM with delight, or happiness when you anticipate having a slice

►Hummingbirds drink nectar from flowers and this cake is just a sweet as a flower's nectar

►Hummingbirds themselves are associated with the lighthearted and sweet side of life, hence the name of this cake

►When the cake is served, people hover around it the way hummingbirds hover around nectar bearing flowers

►Although a cake made for people, it is a cake sweet enough to attract even hummingbirds

►Bananas and pineapples come from the tropics, and the national bird of Jamaica is a hummingbird...could this be how it got its name?

So.....pick the theory that makes the most sense to you, or embrace all of them as having a role in how Hummingbird Cake got its name.

Make this cake today - You'll love it - Like how I love you!

[amz]

FOR THE HUMMINGBIRD CAKE
3 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 cups granulated sugar
2/3 cup vegetable oil
1/2 cup finely chopped pecans
2 very ripe large bananas, mashed
8-ounces crushed pineapple, with juice

1/3 cup finely ground unsweetened coconut (or shredded works too)
1 tsp. pure vanilla extract
1 1/4 tsp. ground cinnamon

pinch of nutmeg

4 large eggs, beaten

FOR THE FROSTING

* I don't enjoy overly sweet frosting so I used granulated sugar versus confectioners but if you have a BIG sweet tooth you go right ahead and use the really sweet stuff!

2 cups granulated sugar
1 (8-ounces) cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, softened
1 teaspoon pure vanilla extract
1 tablespoon milk, or more if needed
1/2 cup finely chopped pecans

Preheat oven to 325 degrees. Grease and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.

Prepare the cake:

In a large bowl, stir to combine flour, baking sugar, cinnamon, and salt. Set aside.

In a stand mixer combine sugar and oil. Add one egg at a time. Then add the vanilla and mashed bananas, mix until just combined and then add the pineapple.

In batches of 3 slowly add in the flour mixture to the wet ingredients. Mix until just combined. Stir in the pecan by hand.

Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.

Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.

Prepare the frosting:

In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.

Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat process with another 1/4 of the frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting. Sprinkle the top with pecans.

Remove parchment paper strips; refrigerate until ready to serve.

Spinach and Goat Cheese Quiche

2010-04-26T13:46:00.000-07:00

Let me tell you what I think of this pie place that opened up on H street near my house. I don't like it. There you have it. The pies are good but far too expensive. A friend of mine and I each had a slice of their spinach and goat cheese pie. Tasty. Enjoyed it. Not filling - but we had no real complaints on taste. We sipped on some free tap water and then walked up to the counter to pay. The total for the two small and defintiely not filling slices of pie was $15 - WHAT THE CUSS!??

I was so shocked and needless to say that will be my first and last time visiting this pie place. If I am paying top dollar for a slice of pie I am expecting MUCH MUCH more than what we got. I could see if they used an extremely expensive meat, cheese, spice etc - but they did not. Ridiculous!!! Never again.

Sorry I just had to get that out of my system on the inter webs. I promise no more ranting.

So, I made a pie - well I made a quiche - and it cost me a total of $5 to make. How bout that? A whole freaking pie for $5. And it was delicious! I ate the whole thing in a matter of 4 days.

Breakfast, lunch and dinner!

You go ahead and do the same - because it's just that easy. Use the eggs and milk as your base and go from there. Add your favorite cheeses, meats, veggies, spices, and herbs. Just don't over do it or the quiche will no longer be a quiche (4 or 5 ingredients, excluding spices/herbs is plenty).

Have fun - until next time!!!

[amz]

Spinach & Goat Cheese Quiche

3 large eggs

1 pie crust (make your own or premade works fine)

1 9 oz package of frozen spinach

3 cloves of fresh garlic minced

2 shallots finely chopped

1 cups of shredded cheddar (I used an Irish Cheddar)

1/2 cup of goat cheese

1 1/2 Tbls butter or Olive Oil

1/2 cup milk

salt/pepper to taste

Preheat oven to 375°F.

Beat eggs in large bowl and set aside.

Melt butter in medium sauce pan and add shallots and garlic. Cook until vegetables are soft (about 5-8 minutes).

Whip together the eggs, milk, and goat cheese (a blender or food processor is helpful).

Thaw and drain spinach. Add shallots, garlic, and spinach to eggs. Add extra cheeses and salt/pepper to mixture. stir together.

Grease 1 regular pie pan and layer on pie crust. Pour mixture into the pan with crust and bake at 375°F for 45 minutes - 1 hour.

Let cool for 5-10 minutes and enjoy.

Weekends are for Friends and Farmers Markets

2010-04-20T07:58:00.000-07:00

Hello -

How was your weekend? Mine was fantastic. Thanks so much for asking. The weather on Saturday was just perfect for a walk around Eastern Market. My good friend Amber and I perused the vendors for some Mommy's day gift ideas. And of course the local farmers produce was bought. I made some white bean and kale bruschetta for dinner on Sunday eve along with some sangria. Both super fast and easy...perfect for dinner and a movie nights.

White Bean and Kale Bruschetta

1/2 pound kale, trimmed and steamed

1 can white beans (cannellini work great)

1/2 a med red onion, chopped
1 tsp garlic powder

1 Tbls. Tuscan seasoning (or your favorite seasoning)

1 Tbls. good quality olive oil

salt & pepper

1 loaf of your favorite baker bread

olive oil for dressing

garlic

Preheat your oven to 375 degrees. Slice and dress bread with olive oil and garlic. Bake at 375 until the edges begin to brown slightly. Remove from oven to cool slightly.

Heat 1 tablespoon of olive oil to pan. Add the onion, cook for about 1-2 minutes. Add the white beans to soften slightly. Then season with garlic powder and Tuscan seasonings. Add the kale and fold to combine. Season to taste with salt and pepper.

Spoon white bean/kale mix over the toasted bread and drizzle with olive oil. Cracks some fresh black pepper on top and serve.

Nationals versus the Brewers, Saturday, April 17th - Nats won 8-0!!! I know I cant believe it either. Way to go hometown team - way to GO! I'll see you when you play the Pirates in June. Or maybe before - I am liking a Saturday afternoon at the ballpark! Thanks to my pal Erin for getting the group together to head out there - so much fun!!!

Easy Sangria

1 bottle of red wine (preferably not a sweet wine)
1 1/2 liters sparkling water or lemon/lime soda (I used diet 7up)
juice of 2 lemons and 1 lime
2 apples, diced
1 orange, diced
1/2 tsp. agave nectar

Add the bottle of red wine to a serving pitcher. Chop the apple and add to the pitcher. Then add the orange. Add the juice of the lemons and the lime and stir to combine. Slowly pour in the sparkling water and agave nectar, stir again. Chill and serve!

These feet walked a lot on Saturday - but it felt good! And we'll probably do it again, on another Saturday! Maybe more feet will join us. We will just have to wait and see.

Amber checking out some of the local vendors offerings for Mommy's day. Love all the different artists/crafts that are in Eastern Market on the weekends - always makes for some fun browsing. Check out this one below....

Ok loves, hope you're having a fantastic week!!! I'll see you soon.

Love,

[amz]

Mammoth Muffins

2010-04-04T09:14:00.001-07:00

OOoooo...You're muffins are HUGE!!!! Why yes, yes they are and thank you for noticing. Sometimes, usually on the weekend, you feel like indulging a bit. I know I do...it was a beautiful weekend and having a nice big muffin with a book to read on Sunday morning just seems right. It was right. So right!

So what are the chances you have a can of pumpkin puree still lingering around? Probably not that likely after the shortage we seemed to have this winter but in case you do I think you and this recipe should have a go. Right after you take that bike ride you've been meaning to take since the weather turned so warm.

Seriously, how about this weather? What did you do to enjoy it? Here is my run running list:

- Bike ride. Sore? Maybe a little.

- Long, slow, meandering walk to Eastern Market for some Farmers fresh produce.

- Skip around the Tidal Basin to see those puuurrty blossoms, yes, again.

- Very berry ice cream sundae - don't mind if I do.

-More walking around...H street! How I have come to adore our walks.

Oh, and that Nada Surf show at the 930 last Friday, yup, awesome! And I am pretty certain I am going to frequent the Velvet Lounge a bit more. One of the first songs I heard the DJ play on record was "Shaft" - you're daaaamn right!

Love, AMZ!

Mammoth Pumpkin Chocolate Chip Muffins

What you need:

3/4 cup white sugar (I used 1/2 cup white sugar and 1/4 cup agave nectar)
1/3 cup vegetable oil
3/4 cup canned pumpkin
1/4 cup water
1/4 tsp. vanilla
2 cups all-purpose flour
1 1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup semisweet chocolate chips

How to:
Preheat the oven to 375 degrees F. Grease muffin pan or use paper liners.

Mix sugar and oil together. Add pumpkin and then add the water and vanilla. In separate bowl mix together the flour, baking soda, spices and salt. Add to wet mixture and stir in chocolate chips.

Fill muffin cups 3/4 full with batter. Bake in preheated oven for 20 to 25 minutes.

Brunch for a Bunch

2010-03-22T21:13:00.000-07:00

You know what I love? A Saturday spent walking around Eastern Market in DC. It is certainly one of the most relaxing and enjoyable times. This is also most enjoyable when you are walking around with great friends...which I did this past weekend with a group of fantastic ladies. Too bad all of them didn't live around here so we could make it more of a Saturday tradition but it was quite special. Especially the stop into Hill's Kitchen...Oh boy! Could I have spent some serious cash there.

I am pretty certain I will have a more extensive photo series from Eastern Market this weekend. The weather is going to be glorious and I will certainly spend some quality time at my favorite spots. Stay tuned for that photo roll!!!!!

Well hello! You cute little blossom...it's been a whole year already since I last saw you. Time sure does fly!! It sure was a girls weekend and we were all very tired by the end of our 8 hour walk on Saturday. So, I made brunch for a bunch of awesome ladies on Sunday. Girls weekend...it was awesome!!! I look forward to many more weekends like this past one this summer. So here's what was on the menu on Sunday...a vegan Scrambler, Pumpkin French Toast, and I through together some quick home fries! Complete with french press coffee and tea and we were set. Let's do it again soon.

*Note: I double the recipe for the Scrambler and Amber brought over extra firm silken tofu which I never used in this recipe before but it turned out pretty great. So experiment and have fun with it. Next time I think I wanna do a spicy Tex Mex style scrambler with black beans and roasted corn. Enjoy!

<3 AMZ

Scrambler

1/4 cup nutritional yeast
1 16-oz. pkg. extra-firm tofu, drained and crumbled
1 Tbs. plus 2 tsp. prepared mustard
1/2 tsp. ground turmeric
1/2 cup chopped onion
4 cloves garlic, minced (4 tsp.) or use some granulated garlic
1 pkg. vegan breakfast sausage
2 cups frozen chopped veggies, thawed
1/2 cup shredded vegan cheese, optional

Directions
1. Stir together tofu, nutritional yeast, mustard, and turmeric in bowl. Season with salt and pepper, if desired. Set aside.
2. Coat skillet with cooking spray; heat over medium heat. Add onion, cover, and cook 3 minutes, or until softened. Add garlic, and cook 1 minute more. Stir onion-garlic mixture into tofu; fold in broccoli and cheese, if using. Cool.

Pumpkin French Toast

1 cup pureed pumpkin (from a can is just fine)
1 1/2 cups almond milk (or your favorite non-dairy milk)
2 tablespoons cornstarch
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 teaspoon pure vanilla extract

1 stale Baguette, sliced diagonally in 1 inch pieces (see tip), or 8 pieces thick sliced bread

Cooking oil for the pan

Mix together all ingredients (except for the bread, obviously). Spread out baguette slices on a rimmed baking pan in a single layer. Pour on pumpkin mixture and flip to coat. Let sit for 20 minutes, then flip over and soak for 10 minutes more.

Preheat a large non-stick skillet over medium heat (I use cast iron). Spray with cooking oil, or drizzle a little into the pan, and cook about half of the soaked breads at a time for 5 to 7 minutes on one side and about 3 minutes on the other. They should be golden to medium brown and flecked with darker spots. Keep warm on a plate covered with tin foil while you cook the second batch.

If not serving immediately, cover and place in a 200 degree oven for up to an hour. Serve with maple syrup and earth balance, of course.

*Note: Let the bread soak no more than 20 minutes...this time around I let it go longer and the bread didn't crisp on the griddle like it usually does but this was probably also due to the fact that the bread wasn't quite as stale as I would have like as well. Live and Learn. It still tasted good!

Peanut Butter Mousse Pie

2010-03-22T16:16:00.000-07:00

Dessert does not have to be complicated. I think you know how much I love peanut butter already...so I don't have to tell you how great the mousse is for this pie. Truth be told I was going to make some Peanut Butter Bomb Cake but the peanut butter mouse I made was for this recipe and not for the cake. So, I changed gears and made some pie. Who doesn't love a little pie every once in a while? Especially, this pie...peanut butter pie...oh my oh my!!!

Peanut Butter Mousse Layer
12 oz. Extra-Firm Silken Tofu
1 cup peanut butter
1/3 cup powdered sugar
1/4-1/3 cup agave nectar/maple syrup/brown rice syrup, etc.
1 teaspoon vanilla extract

Chocolate Ganache
1/4 cup almond milk
3/4 cup vegan chocolate chips
2 tablespoons agave nectar

1 graham cracker crust of your choice

Drain and rinse the tofu and squish out any excess water. Combine all the peanut butter mousse ingredients in a blender or food processor and blend until smooth and well-mixed. Pour into pie crust and refrigerate while you make the ganache. It's okay if it doesn't fill the crust all the way to the top, hence only 12 oz. of tofu. You want room for the ganache!

Bring your vegan milk of choice to a gentle boil in a small saucepan. As soon as it boils, remove it from the heat and mix in the chocolate and syrup until everything is fully melted and evenly combined. Let sit for 10-15 minutes at room temp until it solidifies a bit more and then pour or drizzle over the peanut butter mousse in the pie crust. I decided to pour it completely over to make it look like a peanut butter cup, and because I was going to shave the white chocolate over it anyway to make it look pretty. You may choose otherwise. Put in the refrigerator for at least an hour before eating.

Enjoy!

Buzz Buzz My Little Humingbird

2010-03-05T13:26:00.000-08:00

I have heard good things and and not so good things. Some things I really loved. Some things I really disliked. Either way I am gonna have a go at some of the recipes from the Hummingbird Bakery Cookbook. Number 1: I really am excited about making the icebox bars. They are just so different from the ordinary sweet treat. And we all need to change things up every once in a while...like putting on high heels even though you will be well over 6 foot if you do. It's okay!

Number 2: This book also has some good 'ol traditional recipes that will certainly please even the most old fashioned fellow. I don't know how many different recipes you need for buttercream but I guess it is nice to know that someone is always having a go at variations. Oh little hummingbird, I think we are going to have some fun together.

I plan to journey through some of the traditional cupcake recipes and of course dive into the ones that are very different from my usual kitchen escapades. Number 3: My next project is going to be making some green tea cupcakes. A friend of mine gave me a bit of Matcha and I plan to put it to use. I have made green tea muffins once before but wasn't completely satisfied with them. Hopefully this next baking trial will be a success.

Oh, and don't worry I won't spend any time in my kitchen during daylight hours this weekend. I know you were worried because you knew the forecast says highs in the upper 50s. I can't wait! I think this weekend is going to be just the thing I need. Sunshine, walks in the district, perhaps some action at Eastern Market. Stay tuned!

March 20th is the first day of spring...get excited!

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Goodness Gracious Great Balls of Falafel

2010-02-23T06:16:00.000-08:00

I think it is the simplest things in life that make me the happiest. Like sunshine, bike rides, the smell of spring, laughing...you know what I mean?!!

The simplest foods are certainly the best kinds in my book. I don't need abstract layers of flavor and "fuss" when you have something healthy and delightful. Case in point. Falafel. Maoz does it right. With the perfect amount of spice in those little fried chickpea balls that kick it up just a notch or two (sorry for sounds like Emeril).

And the unlimited salad bar...oh that salad bar...it is paradise! Being able to control the building of your falafel sandwich is amazing. I pile high on all the fixins' you could imagine and usually go back for more before I even dive into the falafel. The salad bar is so fresh and delicious, can you really blame me? No. You can't. Silly me for asking.

The only downer is that most Maoz locations are really small. So if it is busy you will have to wait to sit and indulge or take your pita elsewhere. Some people probably think the lime green walls are a little much but I enjoy the bright atmosphere and actually being able to get a good look at what I am eating.

So, the pluses i think outweigh any of the minuses at Mazo and would recommend to friends.

Check them out online - maozusa.com

Location in DC: 1817 M Street NW (M & 18th streets)

Spinach Mushroom Rice Pilaf

2010-02-15T15:45:00.001-08:00

Do you ever have those nights when you look through your pantry and refrigerator and decide that there is nothing to eat?

Well, I had one of those nights.

I'm in the process of moving, and well I am really trying not to buy any groceries. I am hoping I can clean out my cupboards by the time I leave. So far, I think it's working out. I'm cleaning house as much as possible. Less than ten days to go and I have all the confidence that my pantry will be bare by the time I leave. Haha. Yeeeeah right!

I looked in my refrigerator and saw some fresh mushrooms that I new I wanted to use and this rice pilaf is what I came up with.

I probably should mention how much I love feta cheese. It's a serious relationship. This cheese and I have had a lot of meals together. We are like, together!

This recipe could be a vegetarian main dish or a side dish for the meat eaters of the world. Also, this is one of those dishes you can change up depending on the contents of your refrigerator and pantry. Ah, isn't cooking so much fun - enough of my silliness - ENJOY!

Spinach Mushroom Rice Pilaf

1 cup long grain rice, uncooked
2 cups water
1 Tbls. Olive Oil (feel free to use butter if you like the flavor)
1/2 medium onion, chopped
1 tsp. garlic, minced
3-4 cups fresh mushrooms, chopped
2 Tbls. vegetable stock
1 pkg. frozen chopped spinach, thawed and drained
1 tsp. cumin
1/2 tsp. freshly grated nutmeg
1 tsp. mixed dried herbs
salt & pepper
3/4 cup feta cheese, crumbled

Boil 2 cups of water, lightly salt and add rice. Bring to boil and reduce heat, cover, and simmer for 20 minutes.

While the rice is cooking - heat oil in large skillet. Add garlic and onion. Saute 2-3 minutes. Add the chopped mushrooms and vegetable stock. Cook mushrooms until tender, about 3-4 minutes.

Break up the spinach into the skillet and combine with mushroom mixture. Sprinkle the mix with nutmeg, cumin, herbs, and salt/pepper.

Once the rice is done, add cooked rice to the skillet and stir to combine. Taste mixture and adjust seasoning as necessary. Add rice to serving bowl and top with the feta cheese.

Sweetheart Cupcakes

2010-02-14T16:43:00.000-08:00

Do you know what I love the most?

Even the suburbs would be OK, with you between my sheets.

And the breeze in the window.

'Cause we will go there and ignore all our neighbors,

I think I'll bring you breakfast and play some Johnny Cash on the stereo.

I'll sit in the lazy chair all day remembering the things you do.

So when you come home, I'll jump up to kiss you and it will knock you back.

You'll fall over our TV set, I'll pick you up, dust you off

Oh, baby let's give it a go...

OK I think I'm rearing to go.... about these cupcakes...

This little gems are the best and easiest chocolate cupcakes I have eaten.

They also happen to be vegan...get excited John (John is one of my vegan friends).

I decided to make only half a batch (of twelve) since I didn't think I could or well, should

eat so many and I wouldn't be at work for a couple days so I couldn't take to share.

But you know what, twelve is a perfect number for cupcakes.

So you should make these for someone you love. Someone you like. Or a instead of just one

person make them for your friends or family or your veterinarian. Doesn't matter who

because they will love them just as much as you loved making them.

I had some frozen fruit to use up so I decided to make a raspberry frosting

and I think it compliments the chocolate very well. And what I love about the frosting is

it isn't too sweet. I used granulated sugar instead of powdered and the sugar added a little texture and perfect amount of sweetness. Yum!

Chocolate Sweetheart Cupcakes

Makes 12 regular cupcakes

1 cup, plus 1/8 cup of unbleached all purpose flour

1 cup of sugar

1/2 cup unsweetened cocoa powder

1 tsp. baking soda

1/4 tsp. salt

1/2 tsp. vanilla

1/3 cup canola oil

1 tsp. white vinegar

1 cup water

Set your oven at 350 degrees. Line your cupcake pan with papers and set aside.

Sift all of the dry ingredients together and set aside. Whisk all of the wet ingredients together and add to the dry ingredients. Be careful not to over mix your batter.

I used a bowl with a pour spout to fill the cupcake pan with the batter. Fill the cups about 2/3 full. Bake the cupcakes for 20-25 minutes or until a toothpick inserted comes out clean.

Cool the cupcakes in the pan for about 10 minutes then remove and cool completely on a wire rack. Frost cooled cupcakes with your favorite frosting.

Raspberry Buttercream Frosting

Makes enough for 12 cupcakes

1 stick of unsalted butter (or 1/2 cup of vegan butter)

1 cup granulated cane sugar

1/3 cup raspberry sauce*

1/2 Tbls. vanilla extract

Cream the butter with an electric mixer for about 3 to 5 minutes. Add sugar and beat another 5 to 7 minutes until light and fluffy. Remember to stop and scrape down the sides of the bowl. Add the vanilla and raspberry sauce and mix. Do not over beat the frosting or it will become soupy.

*To make raspberry sauce: Combine 10 oz. package for frozen raspberries, 1 Tbls. of cornstarch, and 1 Tbls. water in a saucepan over medium head and stir until thickened. Pass the sauce through a mesh strainer.

Almond Blueberry Pancakes

2010-02-10T07:55:00.000-08:00

Quick...close your eyes and pretend you are sitting on some creaky wooden porch at a house on a lake, wedged up against a beautiful mountain that is perfect for hikes. It's late summer so it is a little cool this morning but perfect, still perfect. The ducks are still swimming about and you are still barefoot. You love being barefoot.

Then you smell the hot griddle inside cooking up some pancakes. Lots of pancakes. Fabulous pancakes. You are then sitting in the most comfortable chair on the porch and are handed a plate loaded with pancakes and syrup.

Perfect.

Cue your favorite record on the player.

Bliss.

***

Ah...I wanna be there...on that porch instead of lost in the whiteout that is happening outside my window. I don't know how much more snow I can take. But I do know that little things, like pancakes make it all a little better.

My future husband better be prepared for mornings filled with pancakes. Well, he just better be somewhat of a morning person who loves breakfast as much as I do. Oh, and the love of being barefoot should be shared. Oh, and....

***

I suppose I should venture outside at some point to care for my snow and iced covered front steps and driveway. I actually am getting a bit nervous about the HUGE icicles that have appeared on the edge of my house and gutters. They are big and they look dangerous.

Oh, and get this...I haven't been like everyone else in the DC area and raged through the grocery stores to get every last thing I could possibly need and things I don't need, "Oh, thank goodness I got the last jar of hearts of palm, I wouldn't have survived the Snowpocalypse with this."

Yeah, I have ventured to only one place and that was 7eleven for some beer. Because THAT my friends, is a necessity to survive the Blizzard of 2010!

So, no eggs, no need, make these pancakes. You'll love them!

Almond Blueberry Pancakes

*this recipe could make a lot of silver dollar but I made BIG pancakes so there were about 10-12

2 cups flour

3 Tbs. baking powder

3 Tbs. sugar

1 tsp salt

2 cups almond milk (mine was vanilla flavored)

3 Tbs. canola oil

1-2 cups fresh or frozen blueberries (I used frozen)

*I added a little bit of lemon zest too but you don't have to do that. I just love citrus, a lot.

Mix all the dry ingredients together and then add the milk and oil. Whisk together until batter is smooth. Heat a cast iron pan or griddle over medium heat and coat with a little canola oil, about a tablespoon. Ladle the batter onto the griddle and top with blueberries. Flip and enjoy with your favorite topping, like syrup or more blueberries!!!

Oh, I thought I had white chocolate chips and was going to add to these pancakes but I didn't. If you have got them, maybe you will add them to your batter. Yum!

Bak a laka laka va

2010-02-05T14:47:00.000-08:00

You want to use up that phyllo dough that you thought you'd get creative with when you had friends over? Remember? You were going to make that killer savory tart for dinner but then looked at the recipe and thought it was far too complicated...which it wasn't but anything over five ingredients and you start breathing heavy. It's ok, really, one step and one ingredient at a time.

You will do fine. Savory or sweet. But here is the sweet.

Honey.

Oh, Honey, dear, I love you.

You make everything taste so wonderful and natural and naturally wonderful. It just feels wonderful to be so natural with you.

Yeah, enough of that. Make some baklava. Take it over to the next book club meeting or to your in-laws and surprise everyone with how delicious you are. I mean how delicious your baklava is because it was made with love. How happy it will make them. Because...

Happiness is homemade.

Right?

Ok...step by step there it is...it's addicting. I have eaten nearly a third of the pan I made. I suggest maybe having a friend there to help control your sweet tooth. Or indulge because there is a blizzard outside and you're not going anywhere, anyway!

Happy Baking, Amanda :)

***

Baklava:
1 lb. of chopped nuts
(almonds, walnuts, or pistachios are best,
or use a combination of them like I did)
1 lb of phyllo dough
1 cup of butter, melted
1/3 cup of sugar
1 teaspoon of ground cinnamon
1/3 teaspoon of ground cloves

Syrup:
1 cup of water
1 cup of sugar
1/2 cup of honey
2 tablespoons of lemon juice
1 cinnamon stick
Finely ground pistachios for garnish (optional)

Directions:

Lightly grease a 9x13 pan and set the oven to 350°F.

Thaw the phyllo dough according to manufacturer's directions (this may take overnight). When thawed, roll out the dough and cut the dough in half so the sheets will fit in the pan. Cover with a damp towel to keep it from drying out.

Process the nuts until in small, even sized pieces. Combine with sugar, cinnamon, and cloves. In a separate bowl, melt the butter in the microwave.

Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with melted butter. Repeat 7 more times until it is 8 sheets thick, each sheet being "painted" with the butter.

Spoon on a thin layer of the nut mixture. Cover with two more sheets of phyllo, brushing each one with butter. Continue to repeat the nut mixture and two buttered sheets of phyllo until the nut mixture is all used up. The top layer should be 8 phyllo sheets thick, each sheet being individually buttered.

Cut into 24 equal sized squares using a sharp knife. Bake at 350°F for 30-35 minutes or until lightly golden brown, and edges appear slightly crisp.

While baking, make the syrup. Combine the cinnamon stick, sugar, lemon juice, honey, and water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. Remove the cinnamon stick and allow to cool.

Spoon the cooled syrup over the hot baklava and let cool for at least 4 hours. Garnish with some finely crushed pistachios of desired.

Veggie Chili

2010-01-30T17:48:00.000-08:00

It was a snowy Saturday.

You were stuck inside for most of the day.

So, what did you decided to do?

Well...I decided to make chili. A whole huge pot of it. It chased the cold day away.

However, the snow ruined my social life today. It is hard to venture into the city when you are stuck out in the 'burbs with no car and well...no clear roads to get you anywhere.

So, what else did you do?

I actually sat down this morning and did my taxes. They are done! Submitted. Federal is already accepted. Thank you Efile :)

I watched movies, lots of movies. I re-watched Michael Clayton and then watched the Sandlot. Yes, Benny "the jet" Rodriguez-I am still in love with you. I watched a part of the Happening but I forgot how lame Mark Walberg's character is in that movie, and even my love for Zooey Deschanel couldn't keep me interested.

I kept trying to find full episodes of season 3 of Mad Men online. No luck. I will have to wait until it is available on Netflix.

I am probably going to watch more movies because well, there is still lots of chili and there is still lots of snow outside and my couch is still very comfortable.

Cheers!

Veggie Chili

Ingredients:
1 bag Morning Star veggie crumbles
2 bell peppers, chopped (I used a yellow and an orange)
1 small onion, chopped
1 1/2 tsp. crushed garlic
olive oil
salt/pepper
1 cup corn kernels
1 can red kidney beans, drained and rinsed
1 can low sodium tomato sauce
2 cans low sodium diced tomatoes
1 large jalapeno pepper, finely diced
1 1/2 cups vegetable broth

Seasonings:
3 tablespoons chili powder
1 tsp onion powder
1 tsp cumin
1/2 tsp red pepper flakes
2 tsp paprika
1 1/2 tsp dried oregano
1/2 tsp marjoram

Heat deep skillet add olive oil and crushed garlic. Heat until garlic starts to dissolve in oil. Add all the peppers and the onion and season with salt and pepper. Saute for about 2 minutes. Add the veggie crumbles and then all of the seasonings. Add the corn and then the kidney beans. Heat 1 minute and then add in the two cans of diced tomatoes. Mix to combine and add the tomato sauce. Use the tomato sauce can and measure out a cup of the veggie stock add to skillet. Mix to incorporate. If you like your chili a little thinner - add some more veggie stock. Let the chili simmer on low for about 10 minutes (or longer) so the flavors come together. Grab your favorite bowl and enjoy!

White Chocolate Cherry Oatmeal Cookies

2009-12-12T19:45:00.000-08:00

Picture from Joy the Baker!

These are my favorite! Oatmeal in anything makes me drool. And why not jazz up your good ol' go to oatmeal cookie recipe with some chocolate and dried fruit of any combination.

I suppose I will have to make some with butterscotch chips for my brother or he will be very disappointed. Or maybe he will surprise me with a batch that he made. Ooo...I like the sounds of that!

Happy Holiday baking...let me know if you want to exchange some cookies!

-Amanda

White Chocolate Cherry Oatmeal Cookies:

1/2 pound (2 sticks) unsalted butter, softened
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups old fashioned oats
1 cup dried cherries
1 cup white chocolate chips or chunks

Directions:

Heat oven to 350°F.

In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Chill the dough for at least an hour.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets and then remove to wire rack. Cool completely. Store tightly covered or freeze for up to 3 months.

Chocolate Crinkle Cookies

2009-12-12T19:05:00.000-08:00

One of my favorite things about Christmas is the snow. Well, shall I say, the hopeful snow. There is something so amazing about the sound and scene of the world outside your window on Christmas morning when it is covered by a cozy white blanket. I suppose Christmas can be just as special without the snow but for me (someone who grew up in the northeast United States) the cold weather is all a part of the season.

Especially when you can warm up to a cup of Mom's hot chocolate after spending the day sled riding outside. Yum! Thanks for cooling that hot chocolate down with a scoop of vanilla ice cream Mom, that was my favorite part.

Baking spirits bright...

-Amanda

Chocolate Crinkles:
Recipe modified from Joy of Baking

4 tablespoons unsalted butter
8 ounces semisweet or bittersweet chocolate, coarsely chopped
1/2 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder

Topping:
1 cup confectioners sugar

In a bowl over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside.

In the bowl of an electric mixer, beat the eggs and sugar until thick, pale, and fluffy. Now, beat in the vanilla extract and then stir in the melted chocolate mixture.

In a separate bowl whisk together the flour, salt, and baking powder. Add dry ingredients to the chocolate mixture, stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls (3 or 4 hours or if you can, let it chill overnight).

Preheat oven to 325 degrees F and place rack in center of oven. Line two baking sheets with parchment paper, and set aside.

Place the confectioners sugar in a shallow bowl. Roll a small amount of chilled dough to form a 1 inch ball. Place the ball of dough into the confectioners sugar and roll the ball in the sugar until it is completely coated and no chocolate shows through.

Gently lift the sugar-covered ball, tapping off excess sugar, and place on prepared baking sheet. Continue forming cookies, spacing about 2 inches apart on baking sheets. (If you find the dough getting too soft for rolling into balls, return to the refrigerator and let chill until firm.)

Bake cookies for 8 to 10 minutes or just until the edges are slightly firm but the centers are still soft. (For moist chewy cookies do not over bake. Over baking these cookies will cause them to be dry.) Remove from oven and place on a wire rack to cool.

These cookies are best eaten the day they are baked but can be frozen in an airtight container.

Makes about 3 dozen cookies.

Chewy Coconut Cookies

2009-12-12T18:06:00.000-08:00

So most people don't like coconut. Why? I don't know. I think you are missing out. If you are thinking that maybe you want to try coconut again...here's your chance! Don't miss out!

A nice small batch too! You can make it in a jiffy!

It won't kill you to try. Even though you think it might.

Give them away to other coconut haters after you realize how delicious they are. I just ate three while typing this. I need to freeze the rest or they may disappear.

Bake. Share. Love.

-Amanda

Chewy Coconut Cookies
Recipe/Photo from The Delicious Life

1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
pinch of salt
½ cup (1 stick) softened butter
½ cup granulated sugar
½ cup brown sugar
1 large egg
1 teaspoon vanilla
1½ cup flaked (or shredded) coconut

Directions:
Preheat oven to 350.

In a large bowl, sift together 1 c. all-purpose flour, ½ tsp. baking soda, ½ tsp. baking powder, and a pinch of salt.

In a separate bowl, cream together ½ c. softened butter and ½ c. each of granulated and brown sugars. Beat in 1 large egg and 1 tsp. vanilla.

Mix flour mixture into butter/sugar mixture, then mix in 1½ c. flaked coconut. (Like with nearly all my cookie dough I like to chill the dough before baking.)

Drop by teaspoonfuls onto an ungreased cookie sheet (there’s enough butter in the dough) and bake for 8-10 minutes until cookies are light brown and edges are toasted.

MMmmmm...Bread

2009-12-02T09:16:00.001-08:00

I need bread. More importantly I need flour. How can a baker be out of flour? How? I am. Well, that is not entirely true. I have about 6 cups of whole wheat pastry flour. I NEED white flour. Unbleached. Now!

Bread baking needs to happen.

-amz

Roasted Pumpkin and Butternut Squash Soup

2009-11-24T19:06:00.000-08:00

So I told you, it's not always about sweets...it's been kind of cold and rainy, what better way to warm up than with some creamy soup.

Go ahead...it's easier than you think

***

Roasted Pumpkin & Butternut Squash Soup

1 medium pumpkin (sugar pumpkin would work) 1 medium butternut squash
1 cup leeks
2 small cloves garlic
1/4 cup olive oil
salt and pepper
5-6 cups vegetable broth
1/4-1/2 cup cream
2 teaspoons brown sugar
a few pinches of freshly grated nutmeg
salt and pepper to taste
* for some heat, maybe a little cayenne pepper

Preheat oven to 375 degrees F. Cut pumpkin and butternut squash into 2-inch chunks, removing the inner seeds and fibrous bits. Slice the white flesh up until the green stalks of several leeks. Toss the pumpkin, squash, whole garlic cloves and leeks on a baking tray with olive oil, salt and pepper. Bake for 25-35 minutes or until a fork inserted in the flesh of the pumpkin and squash meets no resistance.

Remove from the oven and allow them to rest until cool enough to handle.

When cooled, use a spoon to scoop the cooked flesh away from the squash peel and place in a large saucepan. Add the roasted garlic and leeks to the pan too. Add 3 cups of warm vegetable broth and using a hand blender, blend and breakdown the squash flesh with the broth. If you don’t have a hand blender, blending the chunky soup in a regular blender in batches should work too. Add 2 to 3 more cups of broth and blend until you’ve reached the desired consistency. Add sugar and nutmeg.

Cook soup over medium heat for 30 minutes.

Add cream and salt and pepper to taste.

Stir.

Serve warm.

Pumpkin Whoopie Pies & Cookies

2009-11-23T17:57:00.000-08:00

I think pumpkin is just one of those things I can't get over until - well spring comes around. Be ready for more pumpkin recipes to come. Maybe you savory people will get lucky and I'll create something that isn't just sweet. Just for you, feel special, because you are.

So friends, what is happening? Please, tell me...what is keeping you busy and keeping you warm as the weather turns colder. Have you bought one of those Snuggies yet? I heard Weezer had a Snuggie, and yes, I couldn't believe it. I am sure some of you couldn't either and some of you would say that it was expected ever since Rivers went a little crazy! Or maybe he's always been...Pinkerton, where you at?

Ok enough with that rant, let's talk about something else, something warm and fuzzy, like Thanksgiving! I actually really love Thanksgiving...or maybe I just really like watching the Macy's Thanksgiving Day Parade. This is something I have done since, well, forever - if I had a lot of traditions this would be one of them. I think for the first 13 or so years of my life I was convinced I was going to be a Rockette, especially when I hit a major growth spurt in 8th grade and new I would be tall enough! Alas, I am not a Rockette...on to other dreams!!!

What are you doing for Thanksgiving? Aside from making these yummy treats...oh and the cookie part of this recipe is that I added a few butterscotch chips to the tops of the cookies before baking...Voila! Cookie! I know a few people that don't care for cream cheese and didn't want them to feel left out.

Happy Thanksgiving and Happy Baking!

-Amanda

Pumpkin Whoopie Pies
*Adapted from Baked
makes about 24 pies

For the pumpkin whoopie pies/cookies:
3 cups all-purpose flour, sifted
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 Tbs. cinnamon
1 tsp. ginger
1 tsp. cloves
1 tsp. nutmeg
1 1/2 cups firmly packed dark brown sugar
1/2 cup white sugar
1 cup vegetable oil
3 cups chilled pumpkin puree
2 large eggs
1 tsp. vanilla extract

For the cream cheese filling:
3 cups confectioners' sugar, sifted
1/2 cup (1 stick) unsalted butter, softened
8 oz. cream cheese, softened
1 tsp. pure vanilla extract

Baking the Cookies:
Preheat the oven to 350 degrees F and line two baking sheets with parchment paper or nonstick baking mats.

In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger and cloves together and set aside.In a separate bowl, whisk the brown sugar and oil together until combined. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined. Chill completely (at least one hour). This will make the pies easier to scoop and will give them their signature domed top.

Use a tablespoon (or a cookie scoop) to drop heaped spoonfuls of the dough onto the prepared baking sheets, about 1 inch apart.

Bake for 10 to 12 minutes, until the cookies are just starting to crack on top and a toothpick inserted in the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling.

Making the Cream Cheese Filling:
Sift the confectioners' sugar into a medium bowl and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until it is completely smooth, with no visible lumps. Add the cream cheese and beat until combined. Add the confectioners' sugar and vanilla and beat until smooth. DO NOT to over beat the filling, or it will lose structure. (The filling can be made 1 day ahead. Cover the bowl tightly and put it in the refrigerator. Let the filling soften at room temperature before using.)

Time to Assemble the Whoopie Pies:
Turn half of the cookies upside down (flat side facing up). Use a tablespoon (or a cookie scoop that your best friend got you for your birthday, thanks Trista) to drop a large dollop of filling onto the flat side of the cookie. Place another cookies, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookies.

AND Repeat. Until you've used up all the whoopie pies and filling.

Put the whoopie pies in the refrigerator for about 30 minutes to firm up before serving. The whoopie pies will keep for up to 3 days, on a parchment-lined baking sheet covered with plastic wrap, in the refrigerator. You could wrap these individually in plastic wrap if you wanted to give these away at the office :)

Homemade Peanut Butter

2009-10-26T18:29:00.000-07:00

Hello Friends,

Yes! You're correct in your suspicion, peanut butter is one of my favorite foods. I'd eat it at every meal if I would only allow myself such indulgence. My favorite ice creams usually contain peanut butter as do my favorite cookies (peanut butter oatmeal). I add it to recipes that don't usually call for it because I think it adds that little something special. You know, the "is that peanut butter?", why "YES!" - yes it is!!!

If I would have had more than one ripe banana this evening, I was going to have a go at a Peanut Butter Banana Cream Pie - but that was just not in the cards tonight. But maybe you'll make one - and you'll share with me. You're sweet. Thank you for sharing.

Peanut Butter. Eat it. Love it. Make it. NOW!

Cheers,

Amanda

Homemade Peanut Butter

2 cups, shelled roasted "unsalted" peanuts

1 tsp. peanut oil (you many use more, but i like thick peanut butter)
1/2 tsp salt

3-4 Tbls. honey

1/4 tsp. cinnamon

1/8 tsp. nutmeg

Place peanuts, oil and salt in a food processor and blend until a desired consistency is reached. Add the honey, cinnamon and nutmeg. Pulse to combine. Store peanut butter in an air tight container. I keep mine in the refrigerator.

APPLES TO APPLES TO MORE APPLES

2009-10-12T21:46:00.000-07:00

Picture compliments of Amanda

So I have been having fun with apples...here is another one - ENJOY!!!!!

APpLe Streusel CoFfeE Cake
*adapted from Joy of Baking

For the cake:

1 1/2 cups all-purpose flour

2 1/4 tsp. baking powder

1/2 tsp. salt

1/2 cup sugar

3/4 tsp. cinnamon

1 egg

1/2 cup milk (I used soymilk)

1/4 cup vegetable shortening, melted

1 to 1 1/2 cups peeled and chopped Granny Smith apples

For the streusel:

1/2 cup brown sugar

1/4 cup all-purpose flour

1/2 tsp. cinnamon

1/4 cup sliced almonds

2 Tbls. butter, cold

Sift flour and then measure out 1 1/2 cups flour. Then sift all dry ingredients together (including sugar) into a bowl.

Beat egg and then add milk and melted shortening.

Pour the wet ingredients into the dry ingredients. Add the chopped apples and mix until combined. Add batter to a well-greased 8-inch pan.

Mix together the streusel ingredients and sprinkle over the top of the batter.

Bake at 400 degrees for about 25 to 30 minutes or unitl toothpick inserted comes out clean.

Whole Wheat Apple Muffins

2009-10-11T18:10:00.000-07:00

Holy Cow! It's getting colder these days. When did fall come to the DC area. Seriously. It had been so warm this October and now we are only nearing 60 degrees. Sheesh. No more bragging to my northern friends and family about the "great weather I'm having."

I know that most of the time I try to write about something that includes something of the ingredients of my posting but today, well, it's just not that kind of day. Nope. I wanna say that I wish there is some revival of simple music. Like early rock n' roll. The songs were quick, too the point, and they made me wanna dance. I need more of that kind of thing in my life. I need more dancing. Why don't people go out and dance anymore? I'm not talking grinding at dimly lit nightclubs. I'm talking brightly lit rooms with couples and friends dancing the night away.

Maybe it's my love of such nostalgia as ladies hats and afternoon tea. But I sometimes feel I was born in the wrong decade. Maybe you think the same thing. There is probably some silly Facebook quiz you could take to find out. Am I right?

Well, enjoy these muffins - they are full of apples and nutty whole wheat and of course...love!

Whole Wheat Apple Muffins
*Adapted from King Arthur Flour
Makes 12-14 muffins

2 cups (8 ounces) whole wheat pastry flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 Tbs. pumpkin pie spice
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup white sugar
1/4 cup turbinado sugar
2 Tbs. honey
1 large egg, lightly beaten
1 cup buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped

1) Preheat the oven to 450°F. Grease or line with paper cups 12-14 muffin cups and set aside.

2) Mix together the flour, baking powder, baking soda, salt, and spice, and set aside.

3) In a separate bowl, cream the butter and add white sugar, until fluffy. Add the honey and egg, and mix well. Stop once to scrape the sides and bottom of the bowl.

4) Mix in the buttermilk very gently (if you over mix the buttermilk you mixture will look curdled).

5) Stir in the dry ingredients and fthen softly fold in the apple chunks.

6) Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup of sugar on top.

7) Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

Molasses Cookies (vegan)

2009-09-12T14:32:00.000-07:00

Today was VegFest 2009 in DC. In honor of this day, I decided to make some vegan cookies. I've had an unopened jar of molasses in my pantry for a while now and thought it was about time I put it to use. Not too mention all the spices in this cookie will make it feel (or taste) like fall.

I'm loving the weather lately. Except for when it is cloudy and I am not sure when the atmosphere is going to bust of move and possibly rain on my parade. Or my picnic. Or my puppy, if I had one.

I decided to make a small batch of cookies because well, I fear, they all may not get eaten up while still fresh. I think this is going to be my new thing. Small batches. I made a small batch of oatmeal raisins the other day, and even made them mini cookies. But since those are pretty much my favorite cookie I probably could have made a full batch.

What I need to do is freeze the dough. Bake half or even a third at a time. Freeze the rest. Bake later. Late nights when all you want is a warm cookie. Unexpected guests. No problem. I just happen to have been baking some cookies (tee-hee). Or a lil snack of some cookie dough. This is always nice.

I think apples are going to be ready for picking soon. I am excited. I am going to have my go at making some different apple treats. So stay tuned. I'll be sure to share with you. Until then enjoy this small batch of yummy, spicy, molasses cookies.

Molasses Cookies

*makes about 14-16 cookies

1 cup plus 2 tablespoons flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves

1/8 teaspoon salt

1/2 cup packed brown sugar

6 tablespoons canola oil

2 tablespoons molasses

1/2 teaspoon vanilla extract

2 tablespoons unsweetened apple sauce – drain on a paper towel, then measure

Turbinado or other coarse sugar for sprinkling

Preheat oven to 325 degrees F.

In a mixing bowl, stir dry ingredients together (flour, cinnamon, baking soda, ginger, clove, salt).

In a second bowl, mix together brown sugar, vegetable oil, molasses, vanilla and apple sauce.

Add flour mixture to brown sugar mixture, stir until just combined. Using a tablespoon, scoop dough and form mounds on baking sheet. Place dough about 2 inches apart on an ungreased cookie sheet. Sprinkle tops with sugar.

Bake for 13-16 minutes. Let cool for 2 minute on sheet, then transfer to wire rack to cool.

Carrot & Zucchini Muffins

2009-09-04T08:56:00.000-07:00

Can I tell you something? I used to hate zucchini. No really...HATE! Not seriously dislike - H-A-T-E!!! I would seriously gag at the thought of eating it. The smell of it used to make me run for the hills...for the mountains...mountains where zucchini could never grow.

Yeah. Well, I got over that. I grew up. And now...zucchini and I are friends.

Fry it. Bake it. Saute it. Put it in a soup. Put it in a muffin. Put it in a panini. I am gonna eat it. I am gonna love it.

So, it's the end of summer. I always find Labor Day to be like the last hurrah for summer. The last of the big barbeque's and picnics. I drink my last of the summer ales and get excited about Oktoberfest beers.

And now...everyone is trying to give you the lasts of their summer produce. You just had to accept those 17 zucchinis and basket of peppers from the lady down the street. I mean she is too adorable to say no to. So really, how much fried or roasted zucchini can you eat? Well, this recipe is really just a starting point for your zucchini baking fun. It's a simple yet very versatile so that you can play with quite a bit.

Like for me, I enjoy some onion flavor and I think next time I make these muffins I am going to try it with chives and cheddar. Do you love olives? Add some to this recipe and maybe leave out the carrot. You hate feta but you love Gruyere - try it out. Let your imagination make your muffin. You're thinking herbs now aren't you? Maybe some rosemary or thyme. Go ahead - this all is sounding fantastic to me.

Carrot & Zucchini Muffins
make 6 large muffins

2 cups all-purpose flour
1 Tbs. baking powder
pinch of salt
2 eggs
1/2 cup extra virgin olive oil (or your favorite oil to use)
1 cup (1-2 medium) zucchini, shredded
1/2 cup carrot, shredded
1 cup crumbled feta cheese
1 1/2 Tbs. lemon zest

Preheat oven to 350 degrees and grease 6-cup muffin pan.

Sift the dry ingredients together in a bowl and set aside. In a large bowl, beat the eggs and oil until smooth.

Stir in zucchini, carrot, feta, and lemon zest. Mix until combined. Slowly stir in the dry ingredients until just combined.

Spoon into prepared pan and bake for 30 minutes, or until puffed and golden. Remove pan from oven and cool 5 minutes. Remove muffins from pan and cool on a wire rack.

Store in an airtight container for up to 2 days. Or if you want a taste of summer later, freeze muffins for up to 3 months.

Whole Wheat Chocolate Chip Cookies

2009-08-30T14:06:00.001-07:00

Chocolate chip cookies have to be THE FAVORITE cookie of all time. The smell of these cookies baking is amazing and their warm gooey center and crisp edge when fresh out of the oven are irresistible!

No wonder Santa has such a round belly.

We all love cookies. All of us. And that's okay. Even if chocolate chip aren't your favorite cookie (mine are oatmeal) you have surely indulged in a chocolate chip from time to time.

Perhaps you drove 5 hours home and you stopped down to see how your grandparent's new puppy was doing (and if they actually picked a name for the little pup) and Grandma just so happened to have fresh baked chocolate chip cookies - you definitely sat down with her to talk about the latest and greatest and before you knew it, you've had at least 2 cookies. Thanks, Grandma!

Nowadays, we are all a little more health conscience and we want to indulge more in the good things in life like broccoli and halibut. That Mediterranean diet is sure sounding good these days. So, cut corners but let yourself indulge in some sugar every now and then. Swap out your regular all-purpose flour for some whole wheat and Smile! Feel good about choosing whole wheat over regular refined. You've already made the switch when it comes to pasta so why not in your baking.

A man named King Arthur makes a lot of great flours and provides many recipes for you to experiment with. So go ahead...have a cookie or two. I won't tell.

Whole Wheat Chocolate Chip Cookies

* adapted from King Arthur

1 cup unsalted butter, softened

3/4 cup dark brown sugar

1/4 cup granulated sugar

2 1/2 cups of whole wheat flour

1 tsp. baking soda

3/4 tsp. salt

1 tsp. vanilla extract

2 eggs

2 Tbs. flax seed meal (optional)

1-2 cups chocolate chips (you're favorite kind)

1 cup walnuts (optional)

1. Combine brown and white sugars with the softened butter. Beat until creamy, 3 to 5 minutes. Add vanilla extract. Add eggs one at a time, beating for a minute after each. Mix all dry ingredients together in a small bowl and then add all at once to the wet ingredients and mix well. Fold in the chocolate chips/nuts.

Refrigerate or freeze dough for at least 2 hours.

Preheat oven to 350 degrees and bake the cookies for 10-12 minutes or until golden brown.

Looking for another great whole wheat recipe, try this delicious Honey Whole Wheat Pound Cake from Joy the Baker! It's delicious...

Glazed Mango Yogurt Cake

2009-08-24T12:02:00.000-07:00

Dear Summer,

I am going to miss you when you're gone. There is a whole lot to love about you. The warm weather that permits me to wear summery dresses and short shorts to give my legs a chance to enjoy the elements. I love you summer I really do.

You provide me with so much to do outside, which I enjoy so much. Bike rides, Frisbee, barefoot walks, swimming, patio dinners, and grilling - oh the smell of those grills.

You know what else I am going to miss about you? Your seasonal fruits and veggies. Some of which are my favorites. Why do you seem to come and go so quickly? Who wouldn't love an extra month of fresh ripe strawberries? They never taste the same in the winter.

Summer, you and I go way back - almost 25 years - I just wish you didn't have to leave as soon as you do. I'll miss you. The fall colors, pumpkin carvings, and jacket weather (Ooh jacket weather) of autumn will be wonderful. They really will. But every moment I spend kicking through the fallen leaves and buying far too many scarves - I'll miss you summer!

Love,

Amanda

So here's to summer:

Glazed Mango Yogurt Cake

1/3 Cup vegetable oil

1 Cup sugar

3 large eggs, slightly beaten

1 tsp. vanilla (omit if using vanilla yogurt)

1/2 cup yogurt

3/4 cup mango puree

2 Cups all-purpose flour

1 Tbp. baking powder

1/4 tsp. salt

1/8 tsp. ground ginger

For glaze:

1 1/2 cup powdered sugar

3 Tbs. of mango puree

drizzle of orange juice

Preheat oven to 350 degrees

1. Beat sugar and oil until combined.

2. Add eggs and vanilla (if using). At low speed add yogurt and mango puree. Slowly add in dry ingredients. Until just combined.

3. Grease and flour cake pan. Spread batter into pan and bake for 30-40 minutes, or until toothpick inserted comes out clean. Let cake cool for at least 10 minutes before removing from pan. Drizzle with Mango Glaze. Garnish with fresh mango slices.

Quinoa-Stuffed Peppers

2009-08-20T15:17:00.000-07:00

You know those days where you tell yourself you have to go run until you pass out because your friend opened up a bag a peanut butter M&Ms and you couldn't control yourself...you never buy those little colorful gems that melt in your mouth and not in your hand but when they are in front of you - you don't stop until they're gone! (Sorry Mark)

[P.S. Original Puffins cereal goes great with some peanut butter M&Ms.]

Well, this recipe is so full of "good stuff" you will be more than willing to forgive yourself for that latest indulgence.

When most people see the word "quinoa" they number one, don't know how to say it (pronounced keen-wa) and two, they don't even know what it is. Did you know that it is considered one of those SUPER FOODS? Because it is. It contains more protein than any other grain. AND it's a complete protein. Unlike other heavy grains, quinoa is light and easy to digest. Served hot or cold this super food is tasty and versatile.

Now isn't that just so cool. The coolest. Aaaaaaaaaaand moving on...

I know I am known to be more of a baker than I cook but secretly, I think I love cooking almost more because you can play with your recipes so much more. I mean if you have a recipe for guacamole you can follow it exactly and then decided - hey I have this mango sitting here I think I am gonna add that and chunk the avocado instead of smash it and instead of cilantro I may add a little basil. Magic can happen this way when you're cooking.

Bad things can happen when you play with your food while baking. Like thinking, "Oh, I think I will add a little more salt" or swap baking powder for soda. My friend it's not like adding more chocolate chips (this is always okay) when you start messing with ingredients in your cookies - terrible things can happen and have happened. And they've happened to me.

Invite your friends over, especially your one friend who as a gluten allergy and make this recipe. Stuffed peppers are always fun and if you are thinking "Where's the meat, Amanda?" you can just serve up something to your liking on the side if you so choose but did I mention how much protein is already in this meal? Yeah, I thought so. But if you MUST have some meat thrown in there maybe brown and crumble some beef or pork sausage. Or just mess around with the recipe how you like, because that is what you're supposed to do.

Quinoa-Stuffed Peppers

Gluten-Free/Vegetarian/Vegan*

2 Tbs. olive oil

1 medium onion, finely chopped (about 1 cup)

2 ribs of celery, finely chopped (about 1/2 cup)

1 Tbs. ground cumin

2 cloves of garlic, minced (2 tsp.)

1 10-oz. pkg frozen chopped spinach, thawed and squeezed dried

1 28-oz. can of diced tomatoes, drained and liquid reserved

1 15-oz. can of black beans, rinsed and drained

3/4 cup quinoa

3 large carrots, grated (about 1 1/2 cups)

1 1/2 cups grated reduced-fat pepper jack cheese, divided

4 large red bell peppers, halved lengthwise, seeds/ribs removed

Preheat oven to 350 degrees.

1. Heat olive oil in a sauce pan, add celery and onion, and cook 5 minutes, or until soft. Add cumin and garlic and saute for 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of the liquid in the pan has evaporated.

2. Stir in black beans, carrots, quinoa, and 2 cups of water. Cover pan and bring to a boil. Reduce head to med-low, and simmer for 20 minutes, or until quinoa is tender. Stir in 1 cup of cheese. Season with salt and pepper, if desired.

3. Pour the reserved tomato liquid into the bottom of baking dish. Fill each pepper with quinoa mixture and place in baking dish. Cover dish with foil, and bake 1 hour. Remove foil and sprinkle peppers with 1 Tbs. cheese. Bake uncovered for 15 minutes more, or until tops are browned. Let stand 5 minutes before serving.

Serves 4-8 depending on your appetite.

White Chocolate Blondies

2009-08-18T11:25:00.000-07:00

You love chocolate right? What about the white variety? I think white chocolate plays second or wait, third to milk or dark. And why is that? White chocolate can be such as smooth and just as creamy. It melts in your mouth just like other chocolate, so why don't we see it in more recipes?

Yeah, I don't know either. What I do know is that these little gems aren't called blondie for nothing. The white chocolate compliments the coconut and almond so well and these moist squares will definitely be putting white chocolate back on the map.

I know what some of you are thinking...eww coconut. I do not like coconut. Well, you will love coconut after this. The white chocolate and coconut balance each other out and the crunch of the almonds really make for a something delicious. Really. De-lic-ious!

I found this great container of ground coconut at Whole Foods which is awesome because it gives amazing coconut flavor and if you have someone that doesn't like coconut - well you can sneak it in your recipe much easier. Sneaky but worth it. I promise.

This recipe has very few ingredients and couldn't be easier to make. Seriously, easy! And because it's so easy you can also play with some of the flavors to match your own. Do you like macadamias...well put them on top. Really, it's okay!

White Chocolate Blondies
makes 24 bites
* adapted from Elliot Prag recipe

1 1/2 cups white chocolate chips
1/2 cup butter (1 stick), cut into pieces
1/4 cup sugar
2 large eggs, beaten
1 Tbs. vanilla extract
1 1/2 cups all-purpose flour
1/2 cup tightly packed sweetened shredded coconut
1/4 cup sliced almonds (or if you're like me and don't have sliced almonds on hand as much as you do whole you can crush some whole almonds)

1. Preheat oven to 350 degrees and coat 11 x 7-inch baking pan with cooking spray and then line with parchment. Coat again with cooking spray.

2. Over a double boiler or bowl set over a simmering pot melt white chocolate, butter, and sugar. Heat until smooth. Cool the chocolate for about 5 minutes then stir in eggs and vanilla. Then add flour and fold in the coconut.

3. Pour batter into prepared pan and sprinkle almonds over the top (I occasionally with sprinkle with additional white chocolate chips).

4. Bake for 20 to 25 minutes, or until top is golden and toothpick inserted in center comes out clean. Cool blondies for 15 minutes before removing from pan and be sure to cool completely before cutting into squares.

***You don't even have to thank me for the sweet smell that will fill your kitchen! I hope you love them as much as I do. Oh, and if you're thinking these are so good they have to be so horrible for me...I will have you know that there are just about as many calories in one blondie as there is in a chewy granola bar and just a smidgen more fat from our friend Mr. Butter. But you don't care anyway because they are so good.

The Best Banana Chocolate Chip Muffins (Vegan)

2009-08-03T12:19:00.000-07:00

Everyone has that one thing they can make and its consistently awesome every time. Well my friends, this is mine. A favorite among my friends these muffins are by far THE BEST banana chocolate chip muffins I have ever had. I am not saying that just because I made them either. Because if you make this recipe and gave me one then your banana chocolate muffins would be the best I ever had. Go ahead, call me a liar, but once you try them you'll know what I mean. Their moist and crumbly. They smell like bananas and taste like them too.

Oh, and because they are vegan you can make them anytime you have ripe bananas - no need for eggs or butter or milk!

Mix in your favorite chocolate chips and you're set.

Quick Tip:

The riper the bananas the better. I know we all think that once the bananas are getting really spotted and fragrant they are ready to go but to get the best flavor and moist texture you should let your bananas ripen until they are almost completely black. They may look gross but it will be worth it.

The Muffins:
*recipe adapted from Joy of Vegan Baking

4-5 really ripe medium sized bananas, mashed
1 cup sugar
1/3 cup canola oil
1 tsp. vanilla
2 T. water
2 cups unbleached all purpose flour
11/2 tsp. baking soda
1/2 tsp. salt
chocolate chips - put in as little or as much as you want

1. Preheat oven to 350 degrees

2. Mix together the sugar and oil until combined. Add the bananas and mix well. Add the water and the vanilla.

3. Sift together the flour, salt, and baking soda. Slowly add the flour mixture to the banana mixture - mix until the flour is just combined. Stir in the chocolate chips.

4. Line or spray muffin pan and fill cups 3/4 full. Bake muffins for about 20-25 minutes or until a tooth pick inserted comes out clean. If you are making this as a bread you will probably have to increase the bake time to about 40 minutes.

Yields about 12 regular muffins.

Stuffed Eggplant Slices

2009-07-23T10:11:00.000-07:00

I love eggplant. A lot. I think for all the eggplant haters out there you just haven't had eggplant prepared correctly. Its really versatile. I think when I was younger the idea of eating something called "egg-plant" really tripped me. Now, I perhaps eat too much of it - if that were possible.

Tips for picking the best eggplant:

Make sure the skin of the eggplant is shiny - if the eggplant is overripe the skin will dull.

You want to be sure the eggplant feels rather heavy - if you see a HUGE eggplant and you pick it up and its light, try another one...that one baby is not for you. Also, don't always think bigger is better. The bigger ones are usually seedier and can be a little more bitter. The smaller immature ones are quite great!!

Depress the eggplant with your thumbs if it bounces back you've got a ripe eggplant.

Okay, enough is enough here's what you need to make this appetizer which could also be served as a meal for all you vegetarians out there:

Shopping List:

1 medium eggplant
1 cup of mozzarella cheese (grated)
1 tbsp chopped fresh basil, plus extra for garnish
1 14oz. can of chopped tomatoes with herbs (or season how you like)

Pantry: 4 tbsp extra virgin olive oil

Put it all together:

Preheat oven to 400 degrees

Slice the eggplant lengthwise into roughly 8 slices. Brush the slices with the olive oil and place on baking sheet. Bake the eggplant for about 10 minutes. Do not let the slices get too mushy - you want them nice and tender.

Remove the eggplant from the oven and sprinkle the grated cheese and basil over the top. Rock and roll the slices and place in a shallow baking dish. Pour the chopped tomatoes over the eggplant roll and cook in the oven until the sauce bubbles and the cheese melts. Roughly 10 minutes.

Remove the stuffed eggplant slices from the oven. Place on serving dishes and sprinkle with any remaining tomatoes and fresh basil. Serve hot.