Tasty

Lox and Bagels

December 2, 2015

With cozy brunches in full swing at my house, I wanted to share this easy (and impressive) meal to whip up for your guests.

The main thing is to have the best ingredients… I picked up bagels and cream cheese from the Authentic Bagel Company, smoked trout (less fishy than smoked salmon), and assorted veggies and herbs (all via Good Eggs).

The prep couldn’t be easier. Simply halve and toast the bagels, arrange trout or smoked salmon, slice tomatoes and lemon, sprinkle with assorted herbs (chives, dill, micro scallion, etc.)…. and don’t forget to serve with cream cheese and a bowl of capers.

The best part is… after the prep, everyone can serve themselves!

Happy Brunching!

Tasty

Pumpkin Curry with Crispy Tofu

November 23, 2015

I’m not one of those people that die for pumpkin… I don’t order pumpkin spice lattes, and stay away from pumpkin scented candles… but our local Thai restaurant has this pumpkin curry that is AMAZING, so I’ve been trying to track down a copycat recipe. This one is pretty close (and delicious nonetheless) and perfect to whip up in lieu of takeout on those lazy winter nights.

Pumpkin Curry with Crispy Tofu

recipe via The Pig & Quill

CourseMain Dish

Pumpkin Curry with Crispy Tofu

recipe via The Pig & Quill

CourseMain Dish

Ingredients

1 block super firm tofu cut into 1" cubes

For the Curry

2 tsp ground cumin
2 tsp curry powder
1 tsp coriander
1 tsp fennel seed
1 tsp onion powder
1/4 tsp red pepper flakes
1/2 tsp ground cinnamon
1 cup canned or pureed pumpkin (I used homemade roasted pumpkin)
1 can full fat coconut milk
3 cloves garlic roughly chopped
1/2 cup apple cider or veggie stock
1.5 T maple syrup
1/2 tsp salt
2 tsp cooking oil
2 carrots chopped
1 bulb fennel quartered, cored and very thinly sliced
1 medium zucchini halved lengthwise and sliced into half-moons
1 cup frozen peas
basil thinly chopped
crushed peanuts
cooked rice or quinoa

Servings:

Instructions

To make the tofu: Preheat broiler and line a rimmed baking sheet with foil. Combine olive oil, maple syrup and spices in a large bowl, then toss tofu until fully coated. Arrange tofu in a single layer and broil for 10 minutes or until browned/crispy. Toss and broil for 10 more minutes until crisped.
To make curry: Add all curry spices (cumin through cinnamon) to a large, dry skillet and toast until fragrant.
Add toasted spices, pumpkin, coconut milk, garlic, apple cider, maple syrup and salt and blend until smooth.
In the same skillet you used to toast the spices, add cooking oil and heat over med-high flame. Add veggies (except peas) and stir-fry until crisp-tender - about 3-5 mins. Add blended curry mixture and peas & cook until heated through.
Serve curried veggies over rice/quinoa with tofu, peanuts and basil.

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Do yourself a favor and check out the gorgeous images and tasty recipes at The Pig & Quill – I can’t wait to try this, this and this!

Tasty

Date Night In – Caribbean Style

November 9, 2015

I’m baaacckkkk. With the move, J’s 30th birthday celebrations and planning my boss’s big 50th bash, the blog had to go on the back burner (again). But I’m back with some great stuff… so buckle your seat belts folks! (wow that was corny.)

First order of business… one of my favorite meals in awhile – Date Night’s In Caribbean Menu. From the yummy cocktail (coming Friday), to the epic mango slaw and delicious Jerk Chicken, this is not to be missed. So forget about the fall season approaching in full force and let’s get to cookin’!

Menu

Hemingway Daiquiri (coming Friday!)
Thyme & Parmesan Roasted Sweet Potatoes
Caribbean Style BBQ Chicken Legs (I substituted chicken tenders)
Mango Miso Slaw

I whipped this meal up during a weekend away at our family friends beach house… and it was great to be able to pre-prep the BBQ sauce and dressing ahead of time, so the day of you can delegate chopping and grilling the day of. If you don’t have a few days to put the chicken legs together (as the recipe states), you can do what I did – buy chicken tenders and brown them on the stove and bake in the oven with the BBQ sauce or just cook on the stove until warmed through. A little less messy at the table and still super delicious (the BBQ sauce truly is next level).

Be sure to check back Friday for the perfect cocktail to pair with this meal!

Tasty

Mango Miso Slaw

November 3, 2015

Mango Miso Slaw

Servings

Mango Miso Slaw

Servings

Ingredients

2 tbsp white miso paste
2 tbsp freshly squeezed lime juice
2 tsp rice wine vinegar
1 tsp toasted sesame oil
1 tsp fresh ginger minced
1 tsp honey
1/4 tsp kosher salt
1/2 cup whole milk yogurt
1 small red cabbage shredded
1/4 medium red onion sliced
1 cup fresh cilantro roughly chopped
1 small mango peeled, pitted, diced
1 red jalapeño pepper seeded, finely diced
1/2 cup whole roasted salted peanuts

Servings:

Instructions

Whisk together the miso, lime juice, rice vinegar, sesame oil, ginger, honey, salt and yogurt. The dressing can be made a day or two ahead (just cover and store in the fridge).
In a large bowl, combine the remaining ingredients and toss with dressing.
Garnish with peanuts and serve immediately.

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Tasty

Chickpea Salad

October 7, 2015

My mom’s egg salad is one of my favorite snacks, but when she whipped this recipe for us, I think we have a new winner in town! This healthier spin on egg salad, is packed full of veggies (and flavor!) and doesn’t even have you missing out on the fact the main ingredients is MIA (also you lose the smell factor when you sub chickpeas for eggs, which really helps when you bring it for lunch)