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Tasty

Tasty

Coconut Rose Smoothie

December 3, 2014

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While the cold temperature hardly lends itself to “smoothie” weather, sometimes I just want to mix it up.  When I saw a recipe containing coconut, strawberry and ROSE I knew I needed to put on some gloves and suck it up (no pun intended).

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Coconut Rose Smoothie

  • 1 cup frozen strawberries
  • 1 large frozen banana
  • 1/2 cup coconut milk (organic, full fat)
  • 1/2 cup coconut water
  • 1/4 teaspoon rose water
  • 1-2 handfuls of ice
  • 1 date (chopped)
  1. Add ingredients into a blender and mix until combined.
  2. Garnish with raw shredded coconut and enjoy!

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Tasty

Zucchini Noodle Pad Thai

December 2, 2014

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After buying my spirlizer, I’ve embarked on a mission to find clever ways to use my new gadget.  One of my favorite recipes as of late? This vegetarian Pad Thai recipe that is virtually guilt free…  So spare yourself the take-out and make your own (in under 10 minutes!) – plus aren’t you full of Thanksgiving leftovers already!?

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Zucchini Noodle Pad Thai

via Inspiralized.com

  • 2 whole eggs
  • 1/4 roasted peanutes
  • 1/2 tablespoon peanut oil
  • 1 garlic clove, minced
  • 1 shallot, minced
  • 1 tablespoon cilantro, chopped
  • 1 tablespoon coconut flour (I have made this without and it’s fine)
  • 3 zucchinis

Sauce:

  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon fish sauce
  • 1/2 tablespoon chili sauce
  • 1 teaspoon honey

I make this as a weekday meal, so here are my “make ahead instructions”:

Day before instructions:

  1. Make sauce by combining ingredients in an airtight container. Shake to combine and store in the fridge.
  2. Mince garlic and shallot and combine together in another airtight container. Store in the fridge.
  3. Use your spiralizer to spiralize (?!) your zucchini (I use a smaller blade, but it’s all about preference – they recommend Blade C). Store in an airtight container in the fridge.
  4. Grind peanuts in a food processor or blender until no big peanuts remain, but is not yet powdery). Store in an airtight container.

Day of instructions:

  1. Scramble eggs in coconut oil and set aside.
  2. Heat a non-stick skillet over medium heat.
  3. Add peanut oil and saute garlic/shallot mixture for 1-2 minutes or until softened.
  4. Add sauce and flour and whisk until sauce thickens. Cook for 2-3 minutes until sauce has reduced.
  5. Once sauce has thickened, add in the zucchini noodles and cilantro and stir until coated.
  6. For only a minute or so more (over cooking will lead to soggy noddles) then add eggs and ground peanuts.
  7. Cook for 30 more seconds until fully combined and serve with cilantro leaves and lime wedges.

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Tasty

Sweet Potato Casserole

November 24, 2014

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In honor of Thanksgiving, I wanted to share the dish I most look forward to – my mom’s Praline Sweet Potato Casserole.   It basically is a dessert, disguised as a side dish, and isn’t that what holiday eating is all about!?

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Potato Mixture:

  • 4 cups of mashed sweet potatoes (I actually use yams)
  • 3 Tablespoons melted butter
  • 1/4 cup packed brown sugar
  • 1/3 cup of light cream or orange juice
  • 2 teaspoons of brandy extract
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice

Praline Topping:

  • 1 cup firmly packed brown sugar
  • 1 cup chopped pecans
  • 1/2 cup melted butter
  • 1e teaspoon cinnamon
  1. Combine all potato mixture ingredients.
  2. Spread in a 2 quart baking dish.
  3. Combine all praline topping ingredients in a separate bowl.
  4. Spread praline topping over potato.
  5. Bake at 350* for 30 minutes.

Sweet Potatoes

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Sweet Potatoes

 

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So if you are looking for a dish to bring to your thanksgiving festivities, look no further – THIS IS IT.

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Tasty

Beet Chips

November 19, 2014

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Sometimes I get a little over zealous on my produce shopping and am left with tons of left over veggies at the end of the week. My latest solution!? Chips!

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While this obviously works well with all kinda of potatoes (russet, sweet, purple, etc.) – I love experimenting with other types of baked chips. My latest favorite? Beet.

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I used some leftover golden beets, and while they were a little on the small size, the flavor made up for it in a big way.  Here is my easy recipe for baked beet chips:

  • Beets
  • Olive Oil
  • Maldon Sea Salt
  1. Use a mandolin to slice beets to 1/16 inch thickness (or thinness I guess I should say)
  2. Toss with a thin layer of olive oil (about 2 tablespoons for 2 large beets)
  3. Disperse on 1 or 2 baking sheets (make sure to leave room between each “chip”) and sprinkle with salt.
  4. If using a rimmed baking sheet, top with another rimmed baking sheet (or if your kitchen doesn’t have a ton to choose from – like mine, top a rimless baking sheet with a rimmed one). The goal is to have the beets be flattened initially, so they don’t curl up.
  5. Bake at 350 degrees for 20 minutes or until the edges start to dry out.
  6. Remove top baking sheet and rotate beet covered baking sheet 180 degrees.
  7. Bake 10-20 minutes more.
  8. Transfer to a wire rack and they will become crunchy as they cool.
  9. Enjoy!

*Note: Wrap baking sheets in foil to cut down on clean up time!

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Tasty

Sweet Potato and Black Bean Tacos with Pomegranate Cranberry Salsa

November 17, 2014

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With the weather cooling down, I’m excited to jump into some more seasonally appropriate meals.  First up? This gorgeous recipe I scored on Pinterest that I can’t stop looking at.

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Sweet Potato and Black Bean Tacos with Pomegranate Cranberry Salsa 

Recipe via The Half Baked Harvest

Tacos

  • 2 tablespoons olive oil
  • 1/2 sweet onion, diced
  • 1 clove garlic, minced
  • 1 large sweet potato, peeled and chopped
  • 1 1/2 cups cooked quinoa
  • 2 teaspoons chili powder
  • 2 canned chipotle chilies, minced
  • 1 tablespoon chipotle in adobo (from the chipotle chili can)
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon brown sugar
  • 1/2 teaspoon cayenne
  • 1 cup cooked black beans, drained and rinsed
  • 1 lime, juiced
  • 1 small bunch cilantro
  • Tortillas (flour, corn or hard shell)
  • 1 avocado, sliced or diced
  • 1 cup shredded sharp cheddar cheese
  • cotija cheese, crumbled, for topping

Roasted Cranberry Pomegranate Salsa

  • 12 ounces fresh cranberries
  • 1/4 cup brown sugar (I used a little less)
  • 1 canned chipotle chili, chopped
  • 1 lime, zested + juiced
  • 1 clove garlic, minced
  • 1/4 jalapeno, chopped and seeds removed
  • the seeds from 1 pomegranate
  1. Heat oven to 450 degrees F. Cover a baking sheet with foil and lightly grease.
  2. Place the cranberries, brown sugar, chipotle chili, lime zest and juice, garlic, jalapeño and a pinch of salt and pepper on baking sheet.
  3. Use your hands to toss everything together until the cranberries are evenly coated.  Roast in the oven until the cranberries burst and release their juices, about 15 minutes.
  4. Remove from the oven and and let cool (about 10 minutes).
  5. Add the pomegranate arils and toss well. Set aside at room temperature until ready to use.
  6. While the cranberries are roasting, start on the tacos… Heat the olive oil over a large skillet set over medium heat.
  7. Add the onions and sweet potatoes and toss to coat.
  8. Cover the skillet and let cook until the sweet potatoes are tender, but not mushy, stirring once or twice for about 10-15 minutes.
  9. Once the sweet potatoes are tender (easily pierced with a fork), add the garlic and saute 30 seconds.
  10. Turn heat to medium-high (adding more oil if needed) and add the quinoa.
  11. Let the quinoa get crispy and cook for about 5 minutes.
  12. Add 3/4 cup water, the chili powder, chipotle chilies, adobo sauce, smoked paprika, cumin, brown sugar and cayenne, stir to thoroughly combine and bring the mixture to a boil.
  13. Cook for 5-10 minutes or until the water has completely evaporated.
  14. Remove from the heat and stir in the black beans, 1/4 cup chopped cilantro and the lime juice.
  15. To assemble the tacos, place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro.

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Cranberry Salsa

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By the way, if you haven’t checked out Half Baked Harvest before… you definitely need to do so! Her photography is amazing, and her recipes are next level.  I’ve been eating off solely off of her site for the last week and I couldn’t have been more excited to stumble across her gem of a site.  Enjoy!

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