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Miso Veggie Tofu Bowl

January 6, 2014

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This week, I am focusing on fresh starts and new ways to begin this calendar year (sorry if that’s super cliché… I personally love the whole New Years concept)! I wanted to begin with a delicious and healthy meal option that I’ve been loving lately! I have always loved miso – some of my all-time favorite recipes include this one and this one. But recently have a new obsession Smitten Kitchen’s Miso Veggie Bowl recipe.  I whipped it up for dinner a few weeks ago and immediately added it to my recipe line up.  The major perk (apart for the flavor?!) the fact it makes a great lunch the next day (although there is rarely enough left over for that).

Here is the original recipe – and here is what I’ve been whipping up:

Dressing:

  • 2 T white miso
  • 1.5 T almond butter
  • 1 tablespoon minced fresh ginger
  • 1 small garlic clove, minced
  • 1 tablespoon honey
  • 1/4 cup rice vinegar
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons olive oil

Mix with an immersion hand blender until combined.

The Goods

  • Tofu (I prep it using this recipe)
  • Sweet Potatoes
  • Butternut Squash
  • Carrots
  • Broccoli

Roast according to Smitten Kitchen’s directions and serve over rainbow quinoa and top with the miso dressing!
I love how you can create the dressing, while the veggies are roasting… And you can be flexible with whatever veggies/protein you use… I love it’s versatility! You easily can use this recipe as a veggie dipping sauce if you wanted to as well…

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PS if you aren’t familiar with Smitten Kitchen, I highly recommend you do so.  I have followed Deb’s blog for sometime, but recently treated myself to her cookbook – it is amazing!

What is your favorite week day meal lately?

Tasty

Last Minute Appetizer Ideas

December 31, 2013

NYE tends to be one of the most stressful days of the year for me.  I always forget about it/put off planning anything, and then a day or two (or the day of), I’m running around trying to make plans – when all I usually want to do is sit on my couch and drink some champagne.  No matter your agenda for tonight, it never hurts to have a little cheat sheet of last minute appetizer ideas for any impromptu guests or plans.

Waiters

Here are some of my favorite that we have created this holiday season:

Whipped Ricotta with Pomegranates and Mint 

  1. Add whole milk ricotta to a food processor and turn on for 1-2 minutes until cheese gets to your preferred whipped consistency.
  2. Sprinkle in freshly ground pepper and sea salt. Drizzle with high quality EVOO and sprinkle pomegranate seeds and shopped mint leaves.
  3. Enjoy with flat bread or pita.

Basil & Apricot Bites

  1. Mix goat cheese with chopped basil to taste (I used 4 oz goat cheese to 1-2 Tablespoons) in a bowl.
  2. Spoon a teaspoon of the cheese mixture onto a dried apricot.
  3. Top with a marcona almond and drizzle with honey.

Apricot with Basil Goat Cheese

Beggars Purses 

  • We opted for the “save time” route by simply forgoing the actual creating of the purses and served them blini style – which was just as yummy!

Beggars Purses

For some more entertaining ideas check out here!

Tasty

Sunnyside Breakfast Sandwich

December 30, 2013

Farm Fresh Egg Sandwich

What better way to rehab from your NYE festivities than with a hearty breakfast?! I introduce to you the Sunny-side Up Breakfast Sandwich…

Bacon and Eggs

I love finding delicious but easy food options…and this one takes the cake!

Ingredients:

  • Puff Pastry
  • Applewood Smoked Bacon
  • Farm Fresh Eggs
  • Chives

Eggs, Bacon, Puff Pastry

1. Preheat your oven to 425 degrees. Simply roll out your puff pastry with a rolling pin and slice into 6-9 squares.  I recommend only letting it thaw from the freezer for about 45 minutes (so that it is still cold, but pliable).  Then once you slice it, they will still maintain their shape.

2. Transfer puff pastry squares to a Silpat or parchment lined cookie sheet and brush with an egg wash (one egg whisked with a splash of water).

3. Slice bacon pieces in half (lengthwise) and place 2 pieces of bacon per square. Bake for 15-18 minutes.

4. While the pastry puffs are baking, fry your eggs (sunny-side up) in butter and finish with freshly ground pepper.

5. Serve eggs atop bacon covered puff pastry and garnish with chopped chives.  Enjoy right away!

Egg Yolk

* Whole Foods Smoked Applewood Bacon is worth the splurge!

Aeriel Breakfast Sandwich

Tasty

Meyer Lemon Bars

December 18, 2013

Meyer Lemon Bar Unedited

The first day we toured our home we noticed there was a Meyer lemon tree in the back yard… I made a mental note that day to make lemon squares, and two years later, I still have yet to do so.  With the recent turn in weather, my poor little tree is having a tough time, so I have been trying to pick as many lemons (that haven’t fallen victim to frost) and whip up some special treats – namely Meyer Lemon Bars!

Meyer Lemon Bars

via Dinnervine

Crust: 

  • 2 cups flour
  • 1 cup powdered sugar
  • Pinch of salt
  • Pinch of cinnamon
  • 2 sticks unsalted butter, room temperature

Filling: 

  • 7 tablespoons freshly squeezed Meyer lemon juice
  • 1 tablespoon fresh lemon zest
  • 7 tablespoons flour
  • 2 cups sugar
  • 4 eggs
  • 1/4 tsp vanilla

Directions:

  1. Preheat oven to 350 degrees and grease & flour a 13×9 glass pan.
  2. Make crust by combining dry ingredients, then cut in softened butter with your hands or a pastry cutter until well incorporated.
  3. Press crust mixture into bottom of 13×9 pan (I used a bottom of a glass to make sure it was evenly pressed).
  4. Bake crust for 20 minutes until golden brown.
  5. Make filling by whisking all listed ingredients (the fresher the juice/zest the better!)
  6. When crust is done, remove from oven and pour filling mixture over crust and bake for 25 more minutes or until filling has set.
  7. Remove from oven, let cool and sprinkle with powdered sugar.
  8. Cover and transfer to fridge.   Once chilled cut bars and serve.

Aerial Lemon Dessert

These were quite the hit… and the perfect make ahead dessert!

Meyer Lemon Squares

Tasty

Quinoa & Sausage Stuffed Acorn Squash

December 9, 2013

Quinoa Sausage Squash

Most Sunday’s result in me being over the whole “cooking thing,” despite the fact I love a great Sunday dinner.  But this past weekend I sucked it up and got to the kitchen and tried a recipe that has been on my mind for awhile.  The best part(s)?  It was quick, beautiful AND delicious.  And guess what – even J ate it (he usually see’s quinoa and runs).

It also was the perfect recipe to take for leftovers the next day!

Filled Acorn Squash

Quinoa & Sausage Stuffed Acorn Squash

Adapted from Bite by Michelle

  • 2 acorn squash, halved & seeded
  • 3/4 cup quinoa, cooked according to box’s directions (I used tricolor)
  • 4 links hot Italian turkey sausage, meat removed from links
  • 1/2 yellow onion, diced
  • 1 red bell pepper, diced
  • 1/4 cup pecans, chopped
  • 1 clove garlic, minced
  • 10 fresh sage leaves, chopped
  • 1 Granny Apple, unpeeled & seeded & chopped
  • 1/4 cup dried Bing cherries
  • Freshly grated Parmesan
  • Olive Oil
  • Salt/Pepper
  1. Line baking sheet with a Silpat or parchment and drizzle with olive oil.
  2. Place squash halves cut side down (I rubbed them around in the olive oil to make sure they were coated well) and roast for 25 minutes until tender.
  3. Heat a skillet over medium high heat (this is the first time I used my cast iron pan… eeeekkk!!) and add a couple tablespoons of olive oil.
  4. Once warm, add onion, bell pepper, garlic, sage and pecans. Saute for 10 minutes.
  5. Add sausage and break up with a spoon (I kept the veggies on one side of the pan and uncooked meat on the other). Once the pinkness is gone, stir the mixture together and remove from heat.
  6. Fold in cooked quinoa, apples and cherries and fill cooked squash halves with mixture.  Top with freshly grated Parmesan and be prepared to have your taste buds become EXTRA happy!

Cranberry Apple Quinoa filled Acorn Squash

*My tip is to chop everything finely and evenly.  It makes it look beautiful and makes the flavors really develop when you truly are getting a taste of each ingredient in every bite!

Bon appetit!