28 Cooks

2012-01-06T06:27:00.000-05:00

Cracklin' Cauliflower

So it's not secret that I could easily make a meal out of some roasted vegetables. Not only are they easy, but they are so hearty and satisfying that I have no problem sitting down with a large serving and calling it "dinner."

I was monkeying around on the internet and stumbled across a recipe called "Cracklin' Cauliflower." Apparently it's a recipe from a Whole Foods cookbook. I've never seen the original, but I was instantly intrigued by the variations that I came across. I decided to give it a try and boy, I was not disappointed. I didn't put in most of the ingredients that were in the original recipe, but I have to say I don't think this recipe misses them or lacks in some serious flavor punch.

Whether you eat this as a main dish or as a side dish, I think you'll be very satisfied by the amazing flavors!

Cracklin' Cauliflower
Serves 1, 2 or 4

1 large head cauliflower, cut into florets
1 red onion, cut into large pieces
4-5 garlic cloves, halved
1 tbsp fresh ginger, minced
2 tbsp olive oil
1/2 tbsp curry powder
1/2 tbsp garam masala
1/2 tbsp fennel seeds, mostly crushed
1 tsp salt (to taste)
Pepper

Preheat oven to 425 degrees. In a large roasting pan, combine cauliflower, onion, garlic, and ginger. Drizzle with olive oil and toss well. Add spices and mix well until evenly coated. Place in oven and bake for 30 minutes, stirring occasionally. Remove from oven and serve.

2012-01-04T06:38:00.003-05:00

Spicy Thai Dipping Sauce

So when I like to eat healthier, I love to get as much raw food into my diet as possible. Go ahead and Google "raw diet", but let me tell you first hand it is amazing and makes a huge difference. After just a few days of all raw fruits and vegetables, you notice a significant difference in energy levels. You also lose that heavy bloated feeling that can come from eating heavy, rich meals. Even my fiance has tried it and admits that he feels much better after a few days of eating clean and raw. (So very lucky to have a fiance that willingly eats vegan or raw whenever!) But living on the East Coast, it can be somewhat hard to stick to eating all raw, especially in the cold winter months, but recipes like this make it so much easier!

I don't know why I haven't made my own spring rolls well before this. I mean, I love Vietnamese food and almost every time I go, I order their vegetarian spring rolls. I finally decided to make my own and was shocked by how easy it was. Seriously - just get yourself some spring roll wrappers and try. They can stay in your pantry forever, and you just simply soak them in warm water for a few minutes to soften them. And the best part - you can fill them with whatever strikes your fancy. Sprouts, shredded carrots, avocado slices, scallions, cilantro, marinated mushrooms, lettuce or spinach leaves - seriously, whatever you want!

But no spring roll is complete without a dipping sauce, and that's where this recipe comes in handy. Quick, delicious, and seriously tasty. The first time I made this, I was shocked by how tasty it was. It's got all the flavor points you're looking for, and is a wonderful companion to whatever spring rolls you're making. Oh, and it's not just good for spring rolls. I've used it as a dip for fresh veggies and even as a salad dressing - it's good no matter how you use it!

Spicy Thai Sauce
Serves 4

1 tbsp fresh ginger, minced
2 cloves garlic
1/2 c raw almond butter (or roasted, if that's the kind you have)
1/4 cup water
2 tbsp lime juice
1 1/2 tbsp nama shoyu (or soy sauce or tamari)
2 tsp sesame oil
drizzle of agave nectar
drizzle of sriracha (optional)

In a small food processor, pulse ginger and garlic until well minced. Add remaining ingredients and process until well combined. Chill for a few minutes in the fridge until flavors get all friendly like. Serve and enjoy!

2012-01-02T11:31:00.005-05:00

New Year, New Resolutions, New Recipes!

Well, hello there! Welcome to 2012! As with any New Year, there are always new resolutions of things we'll try to do better at or change within the coming year. Along with eating healthier, another resolution of mine is to bring this poor neglected blog out of retirement.

And what better way than with a new recipe? This is by far one of my most favorite granola recipes of all times. It is my variation of an old favorite from Cafe Gratitude's cookbook, "I Am Grateful." It's hearty, it's fulfilling, and it's perfect for breakfast or a snack. I use my dehydrator to make this, but those without could easily make it in a low heating oven or even baked at a low temperature. Regardless of how you make it, this will be the perfect recipe to jump start your day and help you stick to that "eat healthier" resolution.

And stay tuned later in the week for some more healthy recipes!

New Year's Granola

1 cup raw almonds, soaked 12 hours
1/2 c raw sunflower seeds, soaked 6 hours
1/2 c whole buckwheat, soaked 6 hours
3 apples, grated
7 medjool dates
1 banana
1/2 c dried cranberries (or blueberries or cherries)
1/2 c chia seeds
1/2 c dried coconut
2 tsp apple pie spice
1/2 tsp salt
1 tsp vanilla
1/4 c shelled hemp seeds

Soak nuts and buckwheat, then drain and rinse. Add to large bowl. In small food processor, process dates and bananas until creamy. Add to bowl, along with remaining ingredients. Spread out onto dehydrator trays (use a paraflexx sheet if mixture is too wet). Dehydrate at 105 degrees for at least 12 hours. I prefer my granola a little softer, but dehydrate to desired texture. Store in refrigerator up to 2 weeks.

Looking for more recipes to use with your dehydrator?
*Flax Crackers with Everything
*Lemon Macaroons
*Mexican Crackers

2011-08-24T18:25:00.004-04:00

Summer Vegetable Pasta with White Wine Pesto Sauce

So it would appear I've got some 'splainin to do about where I've been for the past few months. Well, suffice it to say I've made several changes in my life and have been completely busy with them. I got engaged to a wonderful man, which was very exciting and of course, brings lots of wedding planning with it. I started back to school for my Masters degree, so the past several Saturdays have been spent in class. I'm also transitioning to a new job at work, so I've been busy closing out my current work load to prepare for the new job. So yeah, I've been busy! But enough about me - let's get to the food!

I'm not just saying this because I made it, but this is probably one of the best pasta dishes I've ever tasted. Not only is it tasty, it's extremely easy and took me about 20 minutes to make, from start to finish. And to top it all off, youhttp://www.blogger.com/img/blank.gif can substitute whatever vegetables you want to use. I used mushrooms, onion, and fresh tomatoes. But you got some zucchini you need to use up? Throw it in! Want to add some artichoke hearts or some sundried tomatoes? DO IT! Oh, and on top of it all, it's vegan if you use a vegan pesto sauce, like I did - so it's sure to please everyone.

This can be made one of two ways. You can either just toss the sauce with pasta and serve, or to make it extra special, top with breadcrumbs mixed with a drizzle of olive oil and bake for a few minutes. No matter how you make it, this is a pasta dish that is sure to please the masses!

Summer Vegetable Pasta with White Wine Pesto Sauce
Serves 4

4 tbsp olive oil
1/2 cup diced onion
2 cloves garlic, minced
1 (8 oz) container of sliced mushrooms
1 1/2 tbsp flour
1 cup almond milk (or whatever milk you choose)
1/3 cup white wine (or sub with more milk)
1/4 cup prepared pesto sauce (either homemade or jarred)
1/2 tsp salt
2 cups cooked pasta (I used whole wheat rotini)
1 cup cherry tomatoes, halved

Prepare pasta and set aside. In a medium saucepan, heat olive oil. Add onion and saute 2-3 minutes, until starting to soften. Add garlic and mushrooms. Saute another few minutes. Sprinkle flour over vegetables and saute for another 2 minutes. Slowly whisk in milk and wine. Bring to a boil and simmer for a few minutes until starting to thicken up. Add pesto sauce and salt, and stir well. Remove from heat. Stir in pasta and tomatoes. You can either serve it at this point, or place into a greased casserole dish and top with a few tbsp seasoned breadcrumbs, mixed with a drizzle of olive oil. Bake in a 375 degree oven for 15-20 minutes, until sauce starts to bubble. Remove from oven and serve.

2011-04-25T07:55:00.001-04:00

Arrabbiata Sauce, "Angry" Sauce, or what you make for dinner when you don't feel like cooking

I discovered Arrabbiata sauce during my first trip to Italy. I immediately fell in love with the spiciness of the sauce and ordered it at almost every restaurant. (probably also because there wasn't much of the menu that I could understand)

I've been wanting to make it for awhile and actually had planned to make this for dinner a few days ago. I had decided on my way home from work the other night that this was what I was going to make. However, when I got home, I just didn't feel like cooking. I was hungry but didn't feel like putting forth any effort for my dinner. I did some things around the house and contemplated ordering something in, but I finally decided just to go ahead and make the sauce.

And boy, am I glad I did. Not only did it exceed my expectations, but the whole meal took about 30 minutes from start to finish. The sauce is quick, easy, and flavorful, yet without the fuss. And although I've added squash, mushrooms, fresh spinach, and onions, you could easily add or subtract whatever vegetables you'd like.

So the "Angry Pasta" will be making its appearance many times again I'm sure, especially on those days I don't feel like cooking.

Arrabbiata Sauce

2 tbsp olive oil
1 small onion, diced
1 cup mushrooms, chopped
1 cup yellow squash, chopped
3 cloves garlic, minced
1 (15 oz) can diced tomatoes
1 (28 oz) can crushed tomatoes
1/3 cup red wine
1/2 tsp fennel seed, crushed
1 tsp Italian seasoning
1/2 tsp salt
1/2 - 1 tsp crushed red pepper flakes (depending on how angry you want it)
Freshly cracked pepper
2 cups fresh spinach leaves, thinly sliced

In a saucepan, heat olive oil. Saute onion for a minute or two, then add squash, mushrooms, and garlic. Saute for another 3-4 minutes, until vegetables are starting to soften. Add tomatoes, wine, and remaining ingredients. Stir well and bring to a boil. Lower heat and simmer sauce for another 10 minutes. Add spinach and simmer for another 5 minutes. Remove from heat, garnish with freshly minced parsley, and serve over your favorite pasta.

2011-04-11T18:10:00.004-04:00

Wild Rice and Cannellini Bean Salad with Dijon Vinaigrette

I love rice salads. Not only are they a nice change from the normal green leaf salads, but they are perfect for packing into your brown bag for lunch. And even better, you can serve them warm or cold, depending on your mood. This makes rice salads, like this Orange Chipotle rice salad, perfect for almost every season!

I recently found this recipe on Ginger Beat for a lentil salad with a mustard dressing and thought it looked simply delicious. The funny thing about mustard is that it was only within the past few years that I really started to love the flavor of it and appreciate all that it had to offer. So as soon as I saw this recipe, I knew I wanted to try my hand at making something similar.

As I started monkeying around in the kitchen, ideas of what to add to the recipe were flying around and soon enough, this recipe was born. Whoa - the flavors are absolutely delicious. It has a nice little kick from the coarse mustard, which is just perfect with the fresh parsley. Best of all, this recipe can be thrown together in as long as it takes you to make the rice.

So go ahead and give this a try - your brown bag lunches will thank you!

And stay up-to-date with all of the 28 Cooks' happenings on the 28 Cooks' Facebook page!

Wild Rice and Cannellini Bean Salad with Dijon Vinaigrette
Serves 4

2 tbsp white wine vinegar
3 tbsp whole grain mustard
2 tbsp olive oil
1 clove garlic
Freshly ground pepper
2 cups cooked wild rice
1/3 c chopped scallions
1/3 c chopped red bell pepper
1/4 c chopped fresh Italian parsley
1 (15 oz) can cannelini beans, drained and rinsed

In a small food processor, combine vinegar, mustard, oil, garlic, and pepper. Process until dressing creamy. Set aside. In large bowl, combine remaining ingredients. Pour dressing over contents of bowl and stir well. Serve warm or cold.

2011-04-11T07:16:00.003-04:00

3-Cheese Stuffed Mushrooms

Seriously, if you haven’t served a stuffed mushroom as an appetizer, then you need to get on that train – STAT! Not only are they tasty and delicious, but they are the perfect size for fingers and unmessy eating. And not only that, but they are super easy to make and can be prepared ahead of time, which means you only have to throw them in the oven right before serving. Even better? They freeze extremely well, so you can always have a delicious ready-to-wow-your-guests appetizer on hand for all those last minute events.

Or check out these Spinach Artichoke Stuffed Mushrooms for another great variation.

And stay up-to-date with all of the 28 Cooks' happenings on the 28 Cooks' Facebook page!

3-Cheese Stuffed Mushrooms

1 (12 oz) package Baby Bella mushrooms, destemmed and degilled
½ cup ricotta cheese
¼ cup shredded Mozzarella cheese
¼ cup shredded Parmesan cheese
2 cloves garlic, minced
1/3 cup shredded fresh spinach leaves
1 tsp Italian seasoning
¼ tsp salt
¼ tsp pepper
A few tbsp seasoned breadcrumbs
2 tbsp olive oil

Preheat oven to 375. Prepare mushrooms by removing stems and gills and set aside. In a small bowl, combine cheeses, garlic, spinach, and seasonings. Mix well. Stuff each mushroom with a few teaspoons of cheese mixture. Lightly dust each mushroom with breadcrumbs and drizzle with a bit of olive oil. Place on oiled baking sheet and place into preheated oven. Bake for 18-25 minutes, until cheese is bubbly and breadcrumbs are toasted.

2011-04-06T18:49:00.004-04:00

Truffled Risotto with Leeks and Mushroom

Doesn't that title just sound fancy and delicious? But first, let me give a disclaimer - this is by no means a diet dish. Let's just be clear about that. However, it is a delicious, decadent, and extremely tasty treat meal.

The Boy had been given a few Italian delicacies from his parents, who recently returned from a trip to Italy. One was a jar of white truffles, and we've been talking about using them in a special dish for quite some time.

As soon as I found this recipe, I knew it was the one I wanted to try. (This recipe is a variation of one found on Epicurious) And let me tell you - I was not disappointed. The flavors are so rich and decadent and this would definitely be a wonderful dish to serve to guests.

And for those with risotto fears? Get rid of them! Although making risotto does require some careful attention, it was much easier than I thought!

Oh, and if you're curious, risotto is extremely hard to photograph!

Truffled Risotto with Leeks and Mushroom
Serves 4-6

Leeks
3 large leeks, halved, thinly sliced, and rinsed very well
1 cup whipping cream

Mushrooms
4 oz shiitake mushrooms
4 oz baby bella mushrooms, sliced
1 large onion, halved and thinly sliced
1/4 cup butter, melted
1 tbsp truffle oil
1 tsp fresh thyme leaves

Risotto
4 tbsp butter
1 1/2 cups arborio rice
1/2 cup white wine
5 cups good quality vegetable broth
1/2 cup shredded fontina cheese
2 tsp chopped white truffles

In a small saucepan, combine leeks and cream. Add freshly cracked pepper and salt to taste. Bring to a boil, lower heat, and simmer for 15-20 minutes, until leeks are soft and cream has thickened. Remove from heat and set aside.

Meanwhile, preheat oven to 425.Toss all mushroom ingredients in a large bowl and spread on a baking sheet. Bake for 30 minutes, until vegetables are softened and browned. Remove from oven and set aside.

Melt butter in saucepan. Add rice and stir well. Add white wine and stir until almost all liquid is absorbed. Add 1 cup hot broth. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender and mixture is creamy, about 20 minutes longer. Remove from heat and stir in mushroom mixture, leeks, cheese, and truffles. Serve and enjoy!

2011-04-04T08:29:00.002-04:00

Arugula Salad with Fontina Vinaigrette

There's something about the warm weather of Spring that makes me crave salads. And not just any salads, but salads with fresh greens and vinaigrettes that really allow the freshness of the salad to stand out.

I needed a salad to go with a heavier main dish (which will be posted later this week) and at the last minute, grabbed a bag of fresh arugula from the grocery store. I really had no idea what I was going to do with it, but I've always been a huge fan of its peppery bite.

I was using some fontina in the main dish and thought it might make a perfect addition to the vinaigrette. A few other ingredients plus the fontina tossed into the food processor and 5 minutes later, I had the most wonderful vinaigrette. I rounded out the salad with some fresh apple slices and toasted pine nuts.

What a perfect combination of flavors. I can guarantee this salad will show its face many many times over the warm weather season.

Fontina Vinaigrette
1/3 cup grated Fontina cheese
1/3 cup olive oil
1 tsp fresh lemon zest
2 tbsp tarragon vinegar
Freshly cracked pepper

Salad
4 cups fresh arugula leaves
1/3 cup raw pine nuts
1 apple, cored and thinly sliced

In food processor, add all vinaigrette ingredients. Process for a minute or two, until dressing is well mixed and creamy. Meanwhile, in a small skillet, toast pine nuts over medium high heat, shaking frequently, until golden brown and toasted. In a large bowl, toss arugula leaves with vinaigrette. Top with apple slices and toasted pine nuts.

2011-01-25T11:15:00.001-05:00

Superbowl!

So I know as a vegetarian that Superbowl parties usually aren't vegetarian friendly. Which is okay with me, because I'm not really a huge football fan anyway. But a girl needs to eat, right?

I'm reposting one of my favorite recipes from last year. It's the Hearty Vegetarian Sub, and I think it would be a perfect substantial little meal to serve to your non-meat eating friends. It's also a snap to make, so it's easy to make ahead of time and have on hand for those craving something hearty and filling.

I'm also reposting two of my very favorite vegan finger foods that are wonderful for having as appetizers, Tempeh Wingz and BBQ Ribz. Even non-meat eaters I know love these recipes! And check back for more snack-type recipes that will be perfect for your upcoming party!

Hearty Vegetarian Sub
Serves 4

3 tbsp olive oil
2 cloves garlic, roughly chopped
1 c onion, chopped in slivers
2 c baby bella mushrooms, sliced thickly
2 c zucchini, cut into 1" long slivers
1 green bell pepper, cut into slivers
1 tsp paprika
1 tsp chili powder
1/2 tsp crushed red pepper flakes
2 tsp italian seasoning
1/2 tsp fennel seed, crushed
1 tbsp balsamic vinegar
1 (6 oz) can tomato paste
1 (14.5 oz) diced tomatoes

In large saucepan over medium-high heat, warm olive oil. Add garlic and saute for 30 seconds. Add onion and bell pepper and saute for 5 minutes, stirring occasionally. Add mushrooms and zucchini and saute an additional 5 minutes. Add spices and stir for 30 seconds. Add remaining ingredients, stir well to combine, lower heat and cook, covered for an additional 10 minutes until veggies are tender. (I wanted some texture to remain, so I didn't completely cook them until done). Serve on hoagie rolls with cheese.

Buffalo Tempeh "Wings"
1 (8 oz) pkg tempeh
1/3 c soy milk
1/3 c flour
1/2 tsp salt
1 tsp thyme leaves
1 tsp paprika
1/2 tsp garlic powder
Freshly ground pepper to taste
1 cup Italian seasoninged panko crumbs

Wing Sauce
1/2 c Louisiana-style hot sauce
2 tbsp butter
1 tbsp ketchup

Bring 4 cups of water to boil over high heat. Meanwhile, remove tempeh from package. Slice into 8 strips. (If you are a first time tempheh eater and have texture issues, I recommend slicing into 10-12 strips) Once water is boiling, lower heat to medium high, add tempeh, and boil for 15 minutes. Drain and rinse with cool water.
Set out 3 bowls. In one, pour in soy milk. In the second, combine flour and seasonings. In third bowl, add panko crumbs. Preheat oven to 400 degrees.
Place each strip in milk. Coat in flour mixture, then briefly re-dip into milk. Toss with panko crumbs, coating well. Set on slightly oiled baking sheet. Repeat with remaining tempeh strips. Once all are coated and on baking sheet, lightly spray all "wings" with cooking spray. Place into oven and bake for 10 minutes. Flip "wings" over and bake for an additional 10 minutes.
While they are baking, place wing sauce ingredients in a medium sized bowl. Cover with Saran wrap and heat in microwave on medium high setting for a minute and a half. Remove from heat and whisk ingredients together.
When wings are finished baking, toss with sauce. Serve immediately.

Susan V's BBQ Ribz
An ever-so-slight variation

1 cup vital wheat gluten
2 teaspoons smoked Spanish paprika
2 tablespoons nutritional yeast
2 teaspoons onion powder
1 teaspoon garlic powder
3/4 cup water
2 tablespoons tahini or other nut butter
1 tsp Better than Bouillon Vegetarian Beef Base (optional)
1 teaspoon Liquid Smoke
1 tablespoon soy sauce
1 cup of your favorite barbecue sauce

Preheat oven to 350. In large bowl, mix together all dry ingredients, from gluten to garlic powder. In a smaller bowl, whisk together tahini, bouillon, Liquid Smoke, and soy sauce. Add wet ingredients to dry ingredients and stir until combined. Press and pat into lightly-oiled 8x8 baking dish. Cut in half lengthwise, then slice each half into 6-8 pieces. Place into oven and bake for 25 minutes. Start heating grill or lightly-oiled grill pan. Brush top of baked seitan with a generous amount of BBQ sauce. Place, sauce-side down, on grill rack. Brush bottom side with BBQ sauce. When there are nice grill marks on bottom, flip and rebrush with sauce. (Mine took about 2-3 minutes each side) Remove from grill and cut into riblets. Serve with additional sauce if desired.

2011-01-09T11:57:00.003-05:00

Roasted Eggplant and Tomato Bisque with Basil Pesto

Well, it's Pantry Week again round here in the 28 Cooks kitchen. Not only do I have a bounty of odd grains, beans, and fresh vegetables, but I love the challenge of creatively using them up.

This winter, I have been in love with roasted vegetable soups. I've been making the roasted tomato soup with reckless abandon and I will be posting a wonderful caramelized onion soup later this week.

I had 2 eggplants languishing on my kitchen counter and really had no idea how to use them. As I was getting ready to roast some tomatoes to make yet another batch of my favorite bisque, I thought I'd kick it up with some roasted eggplant as well.

Whoa. This is amazingly delicious! Not only is is extremely easy with only about 20 minutes of active cooking time, but the ingredient list is simplistically short. But the best part? The flavor tastes as though you've been working on this soup for hours.

So go ahead and give this soup a try. I can guarantee you won't be disappointed.

Roasted Eggplant and Tomato Bisque with Basil Pesto
Serves 4-6

2 small eggplants, peeled and halved
1 medium onion, peeled and quartered
4-5 tomatoes, quartered
8 cloves garlic, peeled
A few tbsp olive oil
3 cups vegetable broth
1 1/2 tbsp balsamic vinegar
1 tbsp prepared basil pesto
Salt and pepper to taste

Preheat oven to 400 degrees. In a 13x9 pan, place eggplant, onion, tomatoes, and garlic. Drizzle with olive oil. Roast in oven for 60 minutes, flipping eggplant halfway through. Remove from oven. Pour into a large stockpot over medium heat. Add broth and bring to a boil. Remove from heat. Using an immersion blender, puree soup to desired texture. Stir in vinegar and pesto, seasoning to taste with salt and pepper. Serve and enjoy.

2010-12-01T08:09:00.000-05:00

Sweet Cinnamon Walnuts

A great ebook, Raw for the Holidays
,has been on my list of books to purchase for a few weeks. Especially after seeing so many of the teaser recipes on the blog!

This is one of the recipes from that book and when I saw it, I immediately knew I wanted to try it. I've made a few changes, but they are tasty just the same!
These are the perfect little nibble and a great little snack to have on hand. I've used walnuts here, but you could easily substitute pecans, almonds, or other nuts.

This is also another great recipe to give for the holidays. It does use one of my favorite kitchen appliances, the dehydrator, but I'm sure you could make these in a low heat oven just as well.

Sweet Cinnamon Walnuts

2 tbsp coconut oil
3 tbsp agave nectar
1/4 tsp vanilla extract
1 tsp cinnamon
1/4 tsp salt
3 cups raw walnuts
1/2 c dried flake coconut

Warm oil until it becomes liquid. Combine all ingredients in a large bowl and mix well. Spread out on 2 Teflex sheets and place into dehydrator. Dry at 110 degrees for 15-20 hours until dry.

2010-11-29T08:17:00.000-05:00

Sweet and Spicy Sweet Potato Chips

This post kicks off my "Homemade Holiday Gifting" Week here on 28 Cooks. I've come to realize that I don't just want to buy some sort of shiny trinket for friends and family for Christmas. Sure, I could spend hundreds of dollars and buy all sorts of things, but I really want to give something personalized and delicious. So all this week, I'll be posting gift ideas that are tasty and delicious and sure to be enjoyed.

So those that know me well know that I can sometimes be an impulse buyer. I'll see something and know that I just HAVE to have it. As I've gotten older and wiser, I've learned to curb it a bit. I'll be honest when I say that when I got my dehydrator, a small quiet part of me said, "You'll use this for a few weeks and then it'll collect dust." But honestly, I use this all the time. I've had it about 2 years, and I'd say I use it at least 5-6 times each month. Matter of fact, I use it so much, that it takes up extremely valuable counter space in my kitchen and has for the past several months.

One of my favorite things to make in it is crunchy and salty snacks. I'm a huge salty snack person, so having a dehydrator means I can make healthy snacks that don't come with all the guilt.

These sweet potato chips are on constant rotation in my kitchen. They are spicy and sweet and salty, and their crispity-crunchiness just can't be beat. I think a bag of these will be a perfect addition to any foodie gift basket.

And don't forget to check back tomorrow for another great homemade gift idea.

Sweet and Spicy Sweet Potato Chips

2 sweet potatoes
Olive oil
1/4 tsp cumin
1/4 tsp garlic powder
1/4 tsp chili powder
1/4 tsp crushed red pepper
salt and pepper to taste
2 tsp raw sugar

Peel sweet potatoes. Slice thinly, using either a mandoline or vegetable peeler. Place in small bowl and drizzle a small amount of olive oil over, tossing well to coat. Add seasonings and mix well. Place onto dehydrator shelves and dehydrate at 105 degrees for 24 hours, until crispy and dry.

2010-11-15T17:52:00.003-05:00

Creamy Cauliflower Soup with Shredded Brussel Sprouts

So let's be honest with each other, shall we? Listen - I love food. I do. I love gourmet restaurants and I love making labor-intensive recipes. For the most part. But in the real world, I work a pretty stressful job that gets me home later in the evening. Quite frankly, the last thing I want to do is spend hours in the kitchen making dinner. But at the same time, I want good flavors and I want the recipe to taste like I slaved over it for hours.

Before I left for work this morning, I noticed a head of cauliflower and some brussel sprouts I wanted to use up. I'm a huge fan of roasting them both, but I knew I wanted something different.

Let's talk about the soup first. Sweet cauliflower, it's delicious. It literally took about 25 minutes from opening the refrigerator to sitting down at my dinner table to eat. But the flavor? Tastes like I spent an hour on it. And the best part about it? It's practically fat-free and vegan!

The soup is wonderful on its own, but I decided to top it with some of the brussel sprouts I made. And trust me, these sprouts are no slouch! They could easily stand on their own as a side dish and I'm pretty sure they could convert even non-brussel sprout lovers. And again, these are quick and easy and cook up in just a few minutes.

So go ahead and give this wonderful combo a try! I promise you will not be disappointed!

Creamy Cauliflower Soup

1 cup diced onion
4 cloves garlic, minced
3 tbsp olive oil
5 cups chopped cauliflower
2 cups vegetable broth
Salt and pepper to taste
1 tbsp tarragon vinegar

In a medium saucepan, heat olive oil over medium high heat. Add onion and saute for 2 minutes. Add garlic and cauliflower to pan and stir well. Sprinkle with a little salt. Saute for 7-10 minutes, stirring occasionally. (it may seem dry in the pan, but you want it to get a little crispy) Add broth and bring to a boil. Lower heat to medium, cover, and boil for 10 minutes, until cauliflower is fork tender. Remove from heat. Using an immersion blender, process soup until creamy and no pieces of
cauliflower remain. Stir in tarragon vinegar and adjust seasoning.

Shredded Brussel Sprouts

2 tbsp olive oil
2 tbsp Smart Balance or butter
2 cloves garlic
1 pound brussel sprouts, cleaned and thinly sliced with knife
salt and pepper
1/4 tsp celery seed

In a small pan, heat olive oil and butter. Add garlic and saute for 30 seconds. Add brussel sprouts, salt, pepper, and celery seed. Stir well. Cook for 3-5 minutes, until brussel sprouts are tender but still retain some bite to them.

2010-11-08T21:05:00.003-05:00

Tabbouleh, raw style

Before I get into this new recipe, allow me to announce the winner of Alissa Cohen's latest cookbook, "Raw Food for Everyone." Congratulations, dbswissy! Here is her randomly-picked winning comment:

"...looking for ways to incorporate more raw fruits and veggies in my family's diet. Also I want to support my mom who is very into the raw food diet. I would love to be able to surprise her with some great recipes!"

Now speaking of raw food recipes, I can completely understand someone's hesitation to venture into a "raw food diet." Most cookbooks have long lists of special ingredients and appliances, and some recipes take 4-5 days of preparation. That's pretty intimidating!

One of my favorite raw food blogs is "Raw on $10 a Day." I love it because not only does she post days' worth of menus that cost less than $10 per day to make (usually for 2-3 people), but most of her recipes are simple, easy, and don't require a kitchen stocked with fancy appliances.

She has a cookbook out that I really like and this is variation on her recipe for Tabbouleh. I've always been a fan of tabbouleh, so I was excited to find a version done raw style.

Sure, the weather is getting colder out there, but sometimes on a cold, windy day, you just want a fresh tasting dish with some snap to it. This recipe fits the bit - it's easy, it's full of fresh veggies and herbs, and will most definitely leave you feeling satisfied.

Tabbouleh, raw style
A variation from "Raw on $10 a Day"

1 c cauliflower florets
1 cup minced flat parsley
2 medium sized cucumbers, diced
2 tomatoes, seeded and diced
1/2 large onion, diced
1/4 cup minced fresh mint leaves
1/3 cup fresh lemon juice
1/4 tsp garam masala
1 tsp balsamic vinegar
Drizzle of olive oil
Salt and pepper

Place cauliflower florets in food processor. Pulse until it becomes small rice-sized pieces. Add to a large mixing bowl and combine with remaining ingredients. Season to taste with salt and pepper. Serve and enjoy!

2010-11-04T19:10:00.005-04:00

Win a copy of "Raw Food for Everyone!"

I was so excited when I was contacted and asked if I wanted to give away a copy of Alissa Cohen's newest book, "Raw Food For Everyone." I've been a huge fan of Cohen's, ever since I laid my hands on her first book, "Living Food."

What a great second book this is. What I love about it is that it's a very tangible and usable book for almost any home cook. The problem I have with most raw food books is that they use all sorts of fancy ingredients and equipment that most kitchens aren't stocked with, unless you just happen to be a raw vegan. As someone who dabbles with eating raw as much as I can, I'm not always in the mood to make a recipe that requires special ingredients that require a trip to my local health food store and 48 hours of prep and cook time.

Now don't get me wrong - like her first book, this definitely has some recipes that will require some time. But it's a great mix of easy, quick recipes and more gourmet, intensive recipes.

The book starts with chapters on soaking, sprouting, why raw foods are good for you, etc. Then it moves into the recipes. There are some great cheese recipes, pickles, smoothies, crackers and wraps - you name it, it's probably in here. Whether you're a raw foodist, a vegan, or just interested in raw food, this is definitely a great book to have in your library!

Alright, now that I've gone on long enough, let's get to the good part.

WANT THE CHANCE TO WIN?

It's easy to participate. All you have to do is answer the following question in this post's comment section. The contest will end Sunday night, November 7th @ midnite. I'll enter everyone's name who answered the question into a drawing and announce the winner on my blog Saturday, November 6th.

QUESTION: What is your primary diet - vegan, vegetarian, raw foodist, none of the above but just curious, etc.?

For another entry - follow 28Cooks on Twitter. Make sure to leave me a comment if you do.

For an additional entry - Post this message on Facebook – you can do this once each day for an extra entry: I entered to win a a copy of "Raw Food for Everyone" at www.28cooks.com & you can too – http://bit.ly/c5efom

For an additional entry - Tweet this contest on Twitter, you can do this once each day for an extra entry - copy this for your Tweet: RT – I entered to win a copy of Alissa Cohen's "Raw Food for Everyone" & you can too @28Cooks – http://bit.ly/c5efom

Want another chance to win? Write about this giveaway on your blog and link back to this blog post. Come back to let me know in a separate comment.

2010-10-11T18:04:00.004-04:00

Idiot's Delicious Mushroom Soup

The Internet is a wonderful thing. But it's kinda like a GPS - you sort of become dependent on it and then forget that you actually DO know how to get there.

I just got home from a weekend away (which was glorious, by the way) but came home to a refrigerator full of rapidly expiring veggies. I saw some mushrooms that were just starting to turn to the dark side and thought that a mushroom soup would be fantastic. I really didn't want a heavy cream-based soup, but yet I wanted something with some serious flavor punch.

So what did I do? I started Googling. And then googled some more. And then more. And after looking at the 17th recipe, it hit me - I'm not an idiot! I can easily just make my own recipe. So that's what I did. And so this soup was born.

It's easy, it's delicious, it's warming and filling, and it's flavorful. Is there anything else you want from a soup?? Oh, you wanted quick too? Good, because this recipe takes about 20 minutes, from idea to mouth. So go ahead and give this a try!

Idiot's Delicious Mushroom Soup
Serves 6-8

4 tbsp butter or margarine
2 tbsp olive oil
2 stalks celery, diced
1 medium white onion, diced
4 cloves garlic, minced
1 (8 oz) pkg sliced baby bella mushrooms
1/2 tsp dried thyme leaves
1/2 tsp celery seed
1/2 tsp poultry seasoning
4 cups vegetable or chicken broth

In a medium saucepan over medium heat, melt butter. Add olive oil and allow to warm. Add celery, onion, and garlic, and saute for 4-5 minutes, until vegetables start to soften. Add mushrooms, thyme, celery seed, and poultry seasoning. Saute another 3-4 minutes. Add broth and bring to a boil. Lower heat and simmer, uncovered, for another 10-12 minutes. Remove from heat and puree with an immersion blender. Serve, and enjoy!

2010-08-18T08:11:00.000-04:00

No-Knead Bread

Okay, so I'm smack in the middle of "Pantry Week" and I've vowed to not purchase any new groceries until it's over. That was all well and good, until I remembered I wanted some bread for the leftover meatloaf to make sandwiches. So what was I to do? Make some.

I have never made bread outside of a bread machine. I've always thought about it, but have just never tried it. Even when I purchased the No-Knead cookbook. And even when i saw this recipe online. I just didn't try it. Until now.

And let me tell you - I'm kicking myself for not doing it up until now. Seriously, listen to me. If you have not tried this recipe, do it. Right now. Get up, go to the kitchen, and start this. Why? Because it's easy and the finished product is delicious.

This gorgeous loaf of bread literally cost me about 10 minutes of actual labor. The rest was spent either minding it's own business overnight on the counter, or cooking. The recipe is foolproof.

Oh, and the bread. Absolutely delicious. It has a lovely thick chewy crust, and the inside is delicious. It's exactly what I want my bread to be. Seriously. I mean, just look at it!

Anyway, here's the link to the recipe. I followed it exactly as written, using parchment paper. I plan on making some variations for the next batch. Enjoy! And if you try it, let me know!

2010-08-17T08:23:00.001-04:00

Coconut Almond Cookies

So as you can tell from the recipes listed on the sidebar, I'm not much for baking or sweets. Salty snacks tempt me far more than a piece of cake or pie. That being said, there are times that I do crave just a little something sweet to take the edge off.

I'm deeply embroiled in pantry week, so I've been pulling out all of my cookbooks and looking for some stellar recipes to use. I was looking for a cookie that was easy, but also one where I had all the ingredients already in my kitchen. I knew I wanted something vegan, but as I sadly realized I as out of Smart Balance, the list of potentials grew shorter and shorter.

I finally found a recipe in Veganomicon (which is a fantastic vegan cookbook, by the way) that sounded tasty. I quickly skimmed the ingredient list, thought, "yeah, I have all that," and proceeded to the kitchen to make it.

Well, as I started throwing it all together, I realized I was out of a few crucial elements. The first was canola oil, or any oil actually. As I realized my olive oil supply was on the slim side, I knew I didn't want to use that all up. I almost bagged the entire recipe, but then remembered the 2 jars of coconut oil I stashed away. I crossed my fingers and began making the recipe.

Whoa. These cookies are amazing! Not only are they light and crispy, they aren't overly sweet and have a lovely almond and coconut flavor. And seeing how they took me only a few minutes to throw together before they went into the oven, I can guarantee you these shall make an appearance many many times in the future.

Check back tomorrow for my first attempt at breadmaking and the reason why everyone should try this recipe.

Coconut Almond Cookies
Makes 38-40 cookies

2 1/4 cups all-purpose flour
1/2 c natural almonds, ground into flour
1 1/4 tsp baking soda
1/2 tsp salt
1/2 c coconut oil, warmed slightly
1/4 c agave nectar
1/4 c coconut milk or almond milk
2/3 c sugar
1 1/2 tsp almond extract
1/2 tsp vanilla extract

Preheat oven to 350. Put a layer of parchment paper onto 2 baking sheets and set aside. In a medium bowl, sift together flour, almond flour, baking soda, and salt. Set aside. In a large bowl, beat together coconut oil, agave nectar, milk, sugar, and extracts until well combined. Add in flours and beat until a thick batter is formed. Allow to rest in the refrigerator for a few minutes. Drop by the tablespoon onto baking sheets. Place in oven and bake for 7-9 minutes, until cookie is golden brown. With a flat spatula, remove from baking sheet and place on wire racks to cool.

2010-08-16T08:11:00.001-04:00

Just Because It's Vegan: Delicious Vegan Meatloaf

This is by far the best vegan meatloaf recipe I've ever made. How many other recipes have I tried, you ask? Well, only 1 other, but that's only because I found this one and had no need to ever try another recipe!!

I've only recently come to appreciate the versatility of TVP. Although I've had it in my pantry for quite some time, I've sadly neglected it in exchange for shelling out unnecessary money on the expensive brand-name meat substitutes.

This meatloaf is meaty and tasty and filling and comforting - all the things you want in your meatloaf. I also love that it slices perfectly, making it perfect for sandwiches for later in the week.

This recipe is a variation from a recipe in Cozy Inside, another great vegan cookbook. It was a perfect fit for Pantry Week, and also another great addition to the "Just Because It's Vegan" series. (See the previous entries of Spicy Italian Sausage, Thai Curry Tempeh Spread, and Raw Brownies!)

Check back tomorrow for a delicious cookie recipe that stood up to my many ingredient substitutions!

Delicious Vegan Meatloaf
Serves 6

3 cups TVP
2 1/2 cups vegetarian beef broth
2 tbsp vegan worcestershire sauce
1 cup diced onion
4 cloves garlic, minced
2 tbsp olive oil
1 tsp fennel seed, crushed
1 tsp black pepper
1/2 tsp crushed red pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cumin
1 cup vegan barbeque sauce
1 1/2 cups vital wheat gluten

Preheat oven to 350. Mix TVP with broth and worcestershire sauce in a large glass mixing bowl and cover with plastic wrap. Microwave on high for 5 minutes. Meanwhile, heat olive oil over medium high heat. Add onion and garlic, and saute for 5-8 minutes. Add fennel seed and saute another minute. Place onion mixture in a large mixing bowl, and add TVP and remaining ingredients. Stir until well combined.
Remove half of the mixture, and process in a food processor until paste-like. Add back to the mixture and combine well. Place in a well-oiled loaf pan and press down well.
Bake for 45 minutes. Remove from oven and allow to rest at least 10 minutes before serving. Enjoy!

2010-08-15T11:34:00.004-04:00

Pantry Week Begins!
Spicy Zucchini and Mushroom Saute

So I went to the amazing Amish health food store that I frequent, and one of my purchases was a bag of organic dried pinto beans that I was intending to turn into chili. I brought them home, and as I went to put them away in my pantry, I realized I had already made that exact same purchase. Twice before.

One of the perils of not having a lot of visible cupboard space is that things get pushed to the back and then they are forgotten. I decided to pull everything out and take stock of what I had.

Well, color me embarrassed. I was floored by how well-stocked my pantry was, full of things I had purchased with good intentions and then promptly forgot about. Lentils, beans, cans of tomato sauce, green chilies - the list goes on and on. I then opened my refrigerator and realized how much fresh produce I had too!

Right then and there I decided to instill "Pantry Week" at my house. No new groceries for a week. Period. Not only will it force me to use up the things I already have, but it's a challenge, and those that know me well KNOW that I love a good challenge. And here's the thing - I've made most of the menu for the week and I haven't even begun to get rid of all the things that linger in my pantry.

Today, it's rainy and dreary outside, so I needed something filling and comforting. The main dish will be featured tomorrow, but for today, a unique side dish. I had a zucchini that has been languishing in my fridge for a bit, as well as a few different boxes of mushrooms. I wanted something simple, yet tasty, and this saute was born.

I'm always a fan of using spice in my cooking, and if I can utilize whole spices, all the better! This saute gets a nice punch of flavor from the cumin and celery seeds, and is a nice change from the boring everyday side dishes.

Check back tomorrow for a great vegetarian main dish and later for my first attempt at homemade bread!

Spicy Zucchini and Mushroom Saute
Serves 4-6

4 cups chopped zucchini
1 (8 oz) container of sliced baby bella mushrooms
3 tbsp olive oil
2 cloves garlic, minced
1 1/2 tsp cumin seed
1/2 tsp celery seed
salt and pepper to taste

In a large pot, heat oil over medium high heat. Add zucchini and saute for 7-8 minutes, stirring occasionally. Add garlic and mushrooms, and saute for another 4-5 minutes. Add cumin seed, celery seed, and salt and pepper. Saute for another 2-3 minutes, until zucchini and mushrooms are tender. Serve and enjoy!

2010-07-28T17:57:00.002-04:00

Raw Onion Dip

I've mentioned before how much I enjoy Alissa Cohen's "Living on Live Food." It's full of great recipes that are raw, vegan, and most importantly, tasty!

I was looking for something to dip my "Flax Crackers with Everything" into and thought I'd flip through her book for something raw and delicious. I discovered her "French Onion Dip" and immediately thought that I should give it a try.

I've made a few changes and added some things, and I think it really kicks it up a notch. It's creamy, it's delicious, and it's perfect for dipping. I also used it in a wrap as a base for some sprouts, fresh cucumbers, and tomatoes, and it was delicious!

Raw Onion Dip

2 cups raw macadamia nuts
3/4 cup water
1 tsp salt
1 tsp garlic powder
1/2 tsp celery seed
1 cup diced onion

In a food processor, combine nuts, water, salt, garlic powder, and celery seed until creamy. This took a minute or so for me. Scoop into bowl and stir in onion. Allow to chill in the fridge for a few hours.

2010-07-25T17:38:00.003-04:00

Fun with the Dehydrator: Flax Crackers with Everything

There's something about an Everything bagel that just makes me swoon. Actually, I think it's the combination of the "everything" spices that really gets me. I was in the grocery store yesterday and saw some Everything Pretzels and almost picked them up. But I've been trying to eat as raw and as healthy as possible the past few days, so I left them on the shelf. As I came home and unpacked my groceries, the pretzels still loomed in my mind.

I've been addicted to flax crackers lately, since they are healthy and super easy to make in the dehydrator. I was thinking about making another batch of my standard Mexican flavor until it hit me - flax crackers with "everything!"

This recipe is delicious. The seeds and spices add a wonderful element of flavor to this cracker. They are crispy and delicious, and I've been dipping them into everything lately. I'm sure you can make this in a very low heat oven, so if you try it, let me know how it works out!

Oh, and check back on Wednesday for a lovely creamy Raw dip that pairs wonderfully with these.

Flax Crackers with Everything
Makes 5 trays

1 cup golden flax seeds, soaked in 1 cup water
1 cup golden flax seeds, ground
1 cup onion, chopped
1 cup red bell pepper, chopped
1 cup fresh (or frozen) corn
4 tsp dried minced garlic
1 tbsp poppy seeds
1 tbsp sesame seeds
1 tbsp caraway seeds
1 1/2 tsp salt
More sea salt to sprinkle

In a food processor, combine onion, pepper, and corn until well processed. Pour into medium mixing bowl and add remaining ingredients. Mix by hand, making sure to mix well. Spread onto Paraflex sheet-covered dehydrator trays 1/4" thick. Score with pizza cutter into desired shapes. Dehydrate at 105 degrees for 6 hours, then flip and remove Paraflex. Continue to dehydrate another 18-24 hours. Store in airtight container.

2010-07-21T09:17:00.002-04:00

It's Zucchini Season, Y'all!

So zucchini is starting to overwhelm local gardeners, so I thought I'd post a few recipes that are great for using up some of that fresh produce. I just made 2 of these recipes myself in the past week, and am sure I'll be using the rest shortly.

Although this original recipe for Indian Fritters was made with eggplant, I tried these using some fresh zucchini and they were amazing!

This Cilantro Zucchini Hummus is one of my favorite recipes for zucchini of all times. I just made a huge batch of this and have been using it to dip carrots into or to toss with fresh salad greens.

Want a quick AND easy dinner? You can have this Summer Vegetable Cacciatore on the table in under 25 minutes. You can't beat that!

This oldie-but-goodie recipe is quick, easy, and tasty. I made this Curried Zucchini Soup to take into work a few weeks ago and it was the perfect meal.

2010-07-19T08:38:00.003-04:00

Un-Stirfry with Ginger Sauce

I love summer. I do. I love everything about it. I love the weather, the social functions, and the hanging out. But most of all, I love the fresh produce and food that's available this time of year. Everything is just so delicious and flavorful, and you can get it almost anywhere!

This is such a great way to use up some of that tasty local produce. Although I've used carrots, mushrooms, string beans, and onion, you can easily substitute any other vegetables you'd like. The sauce can be thrown together in a matter of minutes, so you can easily have this on the table for dinner in no time!

Un-Stirfry with Ginger Sauce
Serves 2

Sauce
1/8 c sesame oil
1/8 c olive oil
2 tbsp lemon juice
2 tbsp tamari (or soy sauce)
1 tbsp grated ginger
1 pitted date (or 1 tbsp honey)
1 clove garlic, minced
1/4-1/2 tsp crushed red pepper

3 cups chopped veggies of your choice (I used red onion, green beans, mushrooms, and carrots)

In a small food processor, combine all sauce ingredients. Pour over chopped veggies. Can be eaten right away, or for more of a cooked texture, allow to marinate overnight in the fridge.

2010-05-31T07:20:00.000-04:00

28 Cooks' Memorial Day Remix - Potato Salad with Chili-Cumin Vinaigrette

I was digging through my archives for this potato salad recipe, since it's one of my favorites. I saw the date posted and realized I made this last year for Memorial Day, so I thought I'd share the recipe again, although this time with an updated picture.

Following is the original post:

Everyone loves a picnic - the fresh air, the smell of the barbeque, and the variety of potluck dishes on the table. Usually, you'll find at least one or two mayonnaise-based salads, a macaroni salad, and some sort of potato salad. I'm not crazy about mayo, so I'm always interested in any potato salad without it.

I knew what I wanted to try with this salad, but it wasn't until I tasted the final product that I knew I had hit it. The toasted cumin in the dressing, alongside the fresh cilantro and dried thai chilies, provide a perfect summery dressing with a bit of a twang. Also, since it's mayo-less and uses olive oil as the base, this is very low in calories and fat, which makes it almost guilt-free.

*On the heat scale, it's only about a 2 out of 5*

Potato Salad with Chile-Cumin Vinaigrette

5 cups red potatoes, scrubbed and cut into 1" pieces
1 tsp salt
2 green onions
3 tbsp red onion, diced

Vinaigrette
1 tsp cumin seeds
4 dried thai chiles
1/2 c fresh cilantro leaves
1/2 jalapeno
1 tsp minced onion
1 clove garlic, minced
6 tbsp seasoned rice vinegar
1/4 c olive oil 1/2 tsp sugar
Salt and pepper to taste

Place potato pieces into a large saucepan and cover with water. Add 1 tsp of salt. Bring water to a boil, and boil about 8 minutes. Potatoes should be tender when pierced with a skewer. Drain pot, and place potatoes into large bowl. Add green and red onion.
Vinaigrette - place cumin seeds in a small skillet. Over high heat, toast 2 minutes, until seeds are fragrant and brown. Allow to cool, and grind in a mortar and pestle. In food processor, combine cumin, chilies, cilantro, jalapeno, onion, garlic, and rice vinegar. Process until all ingredients are well minced. With motor running, slowly add olive oil until dressing is emulsified.
Pour vinaigrette over potatoes and stir to coat. Serve at room temperature or chilled.

2010-05-23T14:58:00.002-04:00

Cheddar Ale Potato Soup

Yes, I realize we are just getting into spring and the weather has turned warmer, which means it ain't soup season anymore. But I've been on a soup and salad bender lately, and have been craving some hearty cheese soup.

I rarely ever order any sort of cheese soup in a restaurant, because it either comes out way too thick and more suitable for a dip, or with a plasticky taste. I've never made it myself, but for some reason, I woke up this morning thinking I should start.

Although the ingredient list is on the long side, this really is a very easy soup to make. It's not too thick, not too thin, and has just the right amount of cheesiness to it. I've added potatoes to give it more heft, but you could easily substitute broccoli or cauliflower, as the mood strikes.

This is definitely a recipe you'll want to keep on hand for the snappy weathers of fall, or for a rainy spring day when you're just craving something hearty and warm.

Cheddar Ale Potato Soup
Serves 8-10

1 1/2 cups diced celery
1 1/2 cups diced carrot
1 1/2 cups diced onion
2 cloves garlic, minced
1 stick butter
1/3 cup flour
4 cups fat-free half and half
3 cups vegetable broth
2 cups beer
4 cups potatoes, small diced
1 tbsp Worcestershire sauce
1 tbsp dijon mustard
1 tsp Tabasco
1/8 tsp cayenne (optional)
1/2 - 1 tsp salt (depending on saltiness of broth)
1/2 tsp pepper
1 tsp dry mustard
6 cups shredded sharp cheese

In a large stockpot, melt butter over medium high heat. Add celery, carrot, and onion. Cover with lid and saute for 7-8 minutes, stirring occasionally. Add garlic and saute another minute or so. Stir in flour, mixing well, and cook another few minutes, stirring frequently. Slowly whisk in half and half, whisking well. Slowly add in broth and beer, and then stir in potatoes. Bring mixture to a boil, stirring frequently. Add Worcestershire, dijon, Tabasco, cayenne, salt, pepper, and dry mustard. Simmer 10 minutes, or until potatoes are soft. Remove from heat. Stir in handfuls of cheese slowly, until melted. Serve with croutons.

2010-05-05T17:18:00.003-04:00

Warm and Spicy Black Bean Dip

I have been looking for some sort of warm bean dip recipe to make for quite some time. I've looked at all of my favorite recipe spots and through a few cookbooks, but nothing has really jumped out at me. It wasn't until I had some fresh sofrito in my refrigerator that made me think that it would be the perfect thing to start the recipe.

Looking for a quick and easy recipe to make for impromptu guests? This is definitely it! All ingredients can be kept on hand and it literally takes about 10 minutes to throw together. If you don't have any fresh sofrito, use the jarred type. No matter how this quick and easy dip is made, I guarantee it'll be a hit at the party!

Warm and Spicy Black Bean Dip
Serves 3-4

1 (15 oz) can black beans, drained and rinsed
1 (3 oz) package cream cheese, room temperature
1/3 cup shredded sharp cheddar (plus more to top, if desired)
1 fresh jalapeno pepper, diced (optional)
1/4 tsp salt
1/2 tsp cumin
1/2 tsp chili powder
2 tbsp sofrito

Preheat oven to 375. In a large bowl, mash black beans with cream cheese, retaining some texture of the beans. Stir in remaining ingredients. Top with additional shredded cheese if desired. Spread into a greased baking dish and place into oven. Bake 20-25 minutes, until dip is bubbly. Serve with tortilla chips.

2010-05-03T19:00:00.004-04:00

Sofrito

So I have been craving Mexican and Spanish food like nobody's business. Perhaps it's the coming of Cinco de May, although to be honest, it wasn't until I was writing this blog post that I realized it's only 2 days away!

I'm almost embarrassed to admit that this is the first time I made my own Sofrito. As you may or may not be aware, sofrito is the basis of many hispanic dishes. It's the perfect flavoring base for all sorts of dishes. The onion and garlic and cilantro add just the right flavor notes.

As I said, this was my first time making it, and as easy as it was, I can definitely guarantee this will be a repeat recipe. It literally took about 20 minutes, start to finish. It freezes perfectly, so I freeze it in 1/2 cup portions so that I always have it on hand when the craving for Spanish food strikes!

And be sure to check back later this week for more recipes utilizing this wonderful item.

Sofrito
Yields 6 cups

12-16 cloves garlic, peeled
3 jalapenos, roughly chopped
2 green peppers, seeded and roughly chopped (about 2 cups)
1 red bell pepper, seeded and roughly chopped (about 1 cup)
2 medium onions, peeled and roughly chopped (about 2 cups)
4 plum tomatoes
1 bunch cilantro, washed and torn

In a food processor, pulse garlic and jalapenos until chopped. Add bell peppers and onions, and pulse. Add tomatoes and cilantro, and process until well combined. Store in the refrigerator for use within 3-5 days, or freeze in 1/2 cup portions for later use.

2010-04-13T07:58:00.000-04:00

Spicy Steak Fries

I'm going to go ahead and admit that I've made this recipe more times than necessary, under the guise of "perfecting the spice blend", only because these are seriously tasty. As I mentioned in the last post, I'm a huge fan of salty snacks, and fries are no exception.

This is a great recipe to have on hand for a pretty easy side dish. (and not a meal, as it may or may not have been for me at one point this past week) Although it does require some time in the oven, most of the time is non-active, so you can easily be making the rest of the meal in the meantime.

I guarantee that you'll be making this recipe again and again - it's just that good!

Spicy Steak Fries
Serves 2-4

2 large russet potatoes, scrubbed clean
1 tbsp olive oil
3 tbsp butter
1/2 tsp Old Bay
1 clove garlic, minced
1/4 tsp paprika
1/4 tsp chili powder
1/4 tsp dried thyme
1/4 tsp black pepper
pinch of cayenne pepper

Preheat oven to 425 degrees. Cut potatoes into steak fry wedges. In the microwave, melt butter in a small dish. Whisk in olive oil, garlic, and remaining spices. Toss wedges in butter mixture and spread into 9x13" baking dish. Place into preheated oven. Allow to roast for 15 minutes, then toss. Continue to toss every 15-20 minutes, until potatoes are crispy and brown. (this took about 45 minutes for me). Remove from oven and allow to cool for a few minutes before serving.

2010-04-11T10:34:00.003-04:00

Fun with the Dehydrator: Cheezy Kale Chips

Snack foods are my absolute demise when it comes to trying to eat healthy. I can easily pass up cakes, cookies, pies, and other sweets, but my resistance is low if you dangle any kind of salty snack in front of me.

Whenever I'm trying to really at healthy, I usually fire up the dehydrator (or Dry Baby, as I like to call it) to make some healthy snacks to have on hand. To be honest, my dehydrator is probably used more for snacks than anything else!

This week, I dried some lovely apple slices tossed in apple pie spice, some lovely fresh kiwi fruit, and these cheezy kale chips. The last kale chips were such a hit, but the Dry Baby really makes them even better. Any recipe of kale chip, when made in the dehydrator, will last for days, so it's perfect to make a large batch and snack on them throughout the week. When I'm feeling lazy, I will just toss some fresh kale leaves with a smidgen of olive oil and whatever seasoning salt happens to be on hand - lemon pepper being my favorite at the moment. If I have a few more minutes, I'll make this recipe.

Cheezy Kale Chips

2 large bunchs of kale, washed, destemmed, and torn into pieces
1 cup raw cashews, soaked in water for 2 hours
1 red bell pepper, seeded and chopped
juice of 1 lemon
1 tbsp nutritional yeast
2 tsp agave nectar
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp chili powder

Drain cashews. In a food processsor, combine cashews and remaining ingredients, except for the kale leaves. Process until well combined. In a large bowl, toss kale leaves with cashew mixture, and mix well with your hands, until every piece is coated.
Place in dehydrator and dry at 115 degrees for 6-8 hours, until crispy and coating is dry. Store in a airtight container.

You may also like:
*Fun with the Dehydrator - Mexican Crackers
*Fun with the Dehydrator - Lemon Macaroons

2010-03-15T20:14:00.002-04:00

Apple Crisp with Gingersnap and Black Pepper Streusel

Oh, the days of spring. The weather is warmer and the days are getting longer and I think I'm in love with it. And yet, it's cold and rainy days like today that make me think of filling, warm, and delicious comfort food.

Although fall is traditionally the season for apples, I was able to get my hands on some super tasty ones at my local Wegmans. I haven't made an apple crisp in years, but for some reason, that's all I wanted. But not just any apple crisp - it needed some sort of flair. So I kicked it up with some gingersnaps and at the last minute, threw in some freshly cracked black pepper for some extra punch, which was fantastic.
This recipe is super easy to make and incredibly delicious!

Apple Crisp with Black Pepper Gingersnap Streusel

Streusel
1 cup gingersnap cookie crumbs
½ cup flour
¾ cup quick-cooking oats
1/3 cup brown sugar
½ tsp cinnamon
¼ tsp nutmeg
1 tsp coarsely ground black pepper
½ cup butter

Crisp
5 cups apples, peeled and chopped
2 tbsp lemon juice
¼ cup brown sugar
½ tsp cinnamon
¼ tsp nutmeg

Preheat oven to 375. Combine cookie crumbs, flour, oats, brown sugar, cinnamon, nutmeg, and pepper in a medium-sized mixing bowl. Cut in butter, using a pastry blender until mixture resembles coarse crumbs. Set aside.
In another bowl, toss apples with lemon juice, sugar, cinnamon, and nutmeg. Place into well-oiled baking dish, and top with streusel. Place in preheated oven and bake for 30 minutes, until apples are bubbly and top is golden brown.

2010-03-11T18:16:00.003-05:00

Chinese Takeout Night - Stirfry in Curry Sauce

I was on my way home from work tonight and was on the phone with my father. I passed a Chinese buffet and an intense craving for some takeout gripped me. But just as quickly and intense was the conversation I had just had 3 minutes before about the dip in pay I'd be taking after starting my new job on Monday and how I needed to refine my budget. I sadly continued on my way home, visions of takeout eggrolls and fried rice fading in my rear view mirror.

When I got home, I was sadly perusing my kitchen, when the inspiration to just make my own "takeout" struck me. I was thinking some sort of stirfry or lo mein, until the sad realization that out of the plentiful supply of Asian condiments that were stocked in my pantry, I was unbelievably out of soy sauce. I googled "stir fry no soy sauce" a few times, but nothing really caught my eye.

Just as I had decided to give up and eat some pretzels, memories of my second favorite Chinese takeout meal popped into my head - stirfried vegetables in curry sauce! I couldn't find anything like I wanted after a brief internet search, so just decided to see what I could come up with.

And boy, am I glad I did. This is almost exactly like the dish I've enjoyed so many times. The best part about it - it was literally ready to eat after 20 minutes. This recipe can easily be modified to include any vegetables or protein you have on hand, and with the quick ease of making this sauce, you can have your own Chinese takeout night any day of the week.

Stirfry in Curry Sauce
Serves 4

5 tbsp sesame oil
1/2 red onion, cut into slivers
1 tbsp minced ginger
2 cloves garlic, roughly chopped
1 1/2 tbsp flour
2 1/2 tsp curry powder
1/2 tsp chili powder
1 tsp salt
2 cups warm water
1-2 tbsp chili garlic sauce
3-4 cups broccoli, cut into pieces
1 (8oz) pkg sliced baby bella mushrooms

In a large wok, heat 2 tbsp sesame oil over medium high heat. Add onion and saute for 2 minutes. Add ginger and garlic and saute for another minute or so. In a small bowl, whisk flour and curry powder together. Add to wok and saute for 30-45 seconds, stirring continuously. Add chili powder and salt, and saute for another 30 seconds. Slowly whisk in water until well combined and thickened. Stir in chili garlic sauce. Pour sauce into a bowl and set aside.
After cleaning out wok, place back on medium high heat and add remaining sesame oil. Add broccoli and saute for 2-3 minutes. Add mushrooms and saute an additional 2-3 minutes. Pour sauce over vegetables and continue to saute for another minute or so, until well combined and heated through. Serve over rice or noodles.

2010-03-08T11:36:00.003-05:00

Hot Sauce Glazed Tempeh

I'm a huge fan of tempeh, although I don't use it enough. I probably make the Tempeh Buffalo Wings the most, but the "Thai Curry Tempeh Salad" is definitely a close second. I had given those recipes to a few friends of mine, who used tempeh for the first time and really loved it. They asked for more recipes using up tempeh, and since i'm always up for a culinary challenge, I agreed to find and post more.

When I'm looking for ideas for vegan recipes, Veganomicon is usually the first book I grab. It's got some really solid vegan recipes, and even non-vegans can find something delicious in the book to make. Although there are quite a few tempeh recipes within its pages, the Hot-Sauce Glazed Tempeh caught my eye.

It's tasty and easy to make, and definitely a great little tempeh recipe to add into your rotation. Instead of making it in triangle slabs like the recipe calls for, I instead just cut it into cubes, which were very easy to broil and get nice and crispy. So if you're looking for another tempeh recipe, I'd suggest giving this one a try!

Hot-Sauce Glazed Tempeh
a slight variation of Veganomicon's recipe
Serves 4

8 oz tempeh
1/2 c wine (i used a Chardonnay)
1/4 c Louisianna-style hot sauce
2 tbsp olive oil
2 tbsp soy sauce
3 tbsp fresh lemon juice
1 tsp cumin
1/2 tsp Italian seasoning
1/8 tsp cayenne

Bring 4 cups of water to boil over high heat. Meanwhile, remove tempeh from package. Cut into 1" cubes. Once water is boiling, lower heat to medium high, add tempeh, and boil for 15 minutes. Drain and rinse with cool water.
In the meantime, whisk remaining ingredients together and pour in a large ziploc bag. Add tempeh cubes and place in refrigerator for as little as an hour or up to 2 days.
Preheat broiler in oven. Place drained tempeh cubes in oiled baking dish and place under broiler. Broil for 15-20 minutes, turning every few minutes and basting with remaining marinade, until cubes are crispy and heated through.
Serve and enjoy!

2010-02-06T12:23:00.005-05:00

Brown Rice Salad with Orange Chipotle Vinaigrette

Well, it's official - I'm snowed in for the weekend. I'm not sure of the exact measurement of how much we got (and it's still snowing) but it's somewhere between over the knee and under the waist. That's a pretty scientific measurement, right?

There's nothing like having all day to be in the house, and it's given me a great opportunity to monkey around in the kitchen. I've got a huge stack of cookbooks next to me and a note pad absolutely covered with ideas, so today should be quite the productive day - foodwise, that is.

I've recently fallen back in love with brown rice. I picked up a gorgeous bag of some organic brown rice and wanted a fun, yet different way to use it, so rice salad it is.

This is a delicious salad. The dressing has just the right mixture of sweet and spicy, and combined with the heartiness of the rice and black beans, you have a salad that could easily stand on its own as the main event. This is also a great make ahead dish, so this is definitely one you may want to file away for future use when guests are coming over.

Brown Rice Salad with Orange Chipotle Vinaigrette
Serves 4-6

Vinaigrette
4 cups fresh orange juice
2 tsp pureed chipotle peppers in adobo sauce (or more, should you really want to kick it up!)
1/2 tsp cumin
2 tsp agave nectar (or honey)

Salad
4 cups cooked and chilled brown rice
1 (15 oz) can black beans, drained and rinsed
1/2 c diced red onion
1/4 c chopped fresh cilantro

In a medium saucepan, boil orange juice until reduced to 2/3 cup. (This takes about 25-30 minutes). Remove from heat and set aside to cool. In a small food processor, blend reduced orange juice, chipotle peppers, cumin, and agave until well combined.
In a large bowl, combine rice, beans, onion, and cilantro. Pour vinaigrette over salad and toss until well combined. Serve and enjoy!

2010-01-29T12:57:00.002-05:00

Indian Cream of Spinach Soup

My best friend Lina will probably agree that there are few flavors that go together as well as spinach and Indian spices. Her favorite thing to order at an Indian restaurant is always Saag, regardless of how many times she's had it.

I had a huge bag of spinach left in the fridge and wanted to use it up. And since the weather is 25 degrees here today, I thought a nice warm soup would just hit the spot.

And let me tell you what - not only is this soup tasty, but it's extremely easy. From start to finish, I probably only spent about 20 minutes in the kitchen. It's also pretty healthy, using just a 1/2 cup of half & half at the end to give it some creaminess. The vegans in the house can easily substitute soy creamer to make this soup completely vegan.

Don't let the picture fool you - this soup is actually rather tasty! (Soups, especially green ones, are notoriously hard to photograph!)

Indian Cream of Spinach Soup
Serves 6

2 tbsp olive oil
1 cup onion, chopped
8 cups packed pinach leaves, washed
32 oz vegetable stock
1 tsp garam masala
1/2 tsp salt
1/2 c half and half

In a large stockpot, heat olive oil over medium high heat. Saute onions for 5 minutes, until tender. Add spinach and stir well. Add stock and bring to a boil. Lower heat and simmer for 8-10 minutes, until spinach is wilted. Stir in garam masala and salt. Remove from heat. Using an immersion blender, puree soup. Stir in half and half. Enjoy!

2010-01-26T10:09:00.000-05:00

2010-01-25T18:09:00.002-05:00

Winners!

Okay, so thanks to Random.org, we have 2 winners of this gorgeous cookbook, "Chocolates and Confections."

First, is Jenny from Peanut Butter and Jenny, which is a a great blog name, by the way! Her comment was "only one thing makes me happier that I'm awake than seeing little chocolate covered pretzels on my screen... and that would be eating them."

And the second winner is Tennesue, with the comment was "I really want this book. I dream of confections that aren't really viable, such as chocolate covered cherries with a pretzel crust (can you imagine how they'd break apart when you bit in)." That sounds delicious, and if you perfect it, I want the recipe! =)

And those who didn't win, please stay tuned because I have another great cookbook to give away in the next few days!

2010-01-21T20:31:00.003-05:00

Ooh, more free stuff!

Okay, so everyone likes free things, right? And those who love to cook know that you can never have enough cookbooks!

I recently received an AMAZING cookbook from Wiley Publishing that is absolutely incredible. The title is Chocolates and Confections, and it's authored by resident experts at the Culinary Institute of America, so it goes well beyond your normal cookbook.

Chocolates and Confections is a gorgeous book, and is positively loaded with great information, tips, and helpful hints. Matter of fact, the first 3 chapters are all about the basics, before getting into some seriously yummy recipes.

Want some recipe titles to wet your whistle? How about:
Green Tea Truffles
Cherry Cordials
Chocolate Covered Confit
Toasted Hazelnut Squares
Peanut Butter Bombs
Lattes Molded Chocolates

If you have any interest in making any sort of candy or confection, this is the book for you! And the best part about this giveaway? I have 2 copies to give away!

There are two easy ways to enter:

The first is simple. Just leave me a comment below with a valid email address to enter the random drawing.

The second is to tweet about this giveaway. Just copy and paste the following into your Twitter for another chance to win. Make sure to leave me a comment when you're done!

"Win the CIA's "Chocolate and Confections" cookbook from @28Cooks!http://tinyurl.com/yf3vdr4 RT to enter"

Enter by Midnight EST on January 24. I'll announce the winner on Monday, January 25! Good Luck!

2010-01-19T17:48:00.003-05:00

Lentil Sloppy Joes

You ever have those days where you get home from work and REALLY don't want to make dinner? Days where a bowl of popcorn sounds like a perfectly nutrition meal? Today was that day for me. I even had all of the ingredients and a plan to make these, but just couldn't bear the thought of cooking.

Well, of course, I ended up making this recipe. And boy, am I glad I did! Not only did it literally take me about 20 minutes from start to finish, but it's really quite tasty!

See, my mom used to make sloppy joes all the time for us when I was growing up. It's been years since she made it (probably due to the fact that neither of us eat meat anymore), so I wanted to come up with a vegetarian version.

What I love about this dish is that it's quick, it's easy, it's nutritious, and all of these ingredients can be in your pantry when you need a speedy meal. Although the picture doesn't really say much, I can guarantee you the flavor will knock your socks off! If you're not a lentil fan, substitute any tvp or soy meat substitute. And although these are served traditional-style on a bun, I think they'd be awesome over rice as well.

Lentil Sloppy Joes
Serves 6-8

1 cup red lentils
2 cups water
2 tbsp olive oil
1 cup diced onion
1 cup diced red bell pepper
2 (8 oz) cans tomato sauce
1 tsp salt
1 tsp black pepper
2 tsp chili powder
1 tsp smoked paprika
2-3 tbsp Worcestershire sauce
1 tbsp spicy brown mustard
1 tsp Louisiana-style hot sauce

In a small saucepan, combine lentils and water. Bring to a boil, lower heat, and simmer 15-20 minutes, until tender but still a bit of bite left to them. In the meantime, heat olive oil in medium pan. Add onion and bell pepper, and saute for 3-5 minutes, until slightly tender. Add remaining ingredients, and simmer, stirring occasionally, until lentils are done. Add lentils to pot, allow to simmer just a few minutes more, and serve.

This is also part of Tempt My Tummy Tuesdays hosted over at Blessed With Grace. Be sure to check it out for more tasty recipes!

2010-01-17T13:55:00.004-05:00

Roasted Tomato Basil Soup

For years, I've avoided tomato soup. I think it's because I had the canned version once as a child and instantly knew that wasn't going to happen again. Even as I got older and my culinary tastes started to change, I never willingly sought out or tried tomato soup again. However, about 2 years ago, I was at a little soup and sandwich place and for some reason, their tomato bisque sounded tasty to me. So I tried it, and guess what? I loved it. It was absolutely delicious, and since then, I've had it multiple times at a few different places.

I usually have a counter overflowing with produce in my kitchen. Unless I'm using it right away, it'll typically languish there until I realize it's close to being past prime. This morning, I noticed some gorgeous red tomatoes that were just perfectly soft. There was no way I was going to eat 2 1/2 pounds in a day, so I decided to make some soup.

Roasting the tomatoes adds such a lovely base to this soup, and quite frankly, couldn't be easier! The rest of the ingredients are so simple that this soup is a snap to make. It can be served hot or cold, depending on your mood or menu. This is also a great healthy recipe, as there is absolutely almost no fat, other than the few tbsp of olive oil.

Roasted Tomato Soup
Serves 4

2 1/2 pounds tomatoes, cored and cut in half
3-4 cloves garlic, peeled and cut in half
3 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper to taste
1/2 c chopped red onion
1/2 tsp crushed fennel seed
2 c vegetable broth
1/4 c chopped fresh basil leaves

Preheat oven to 450. In a 9x13 pan, place tomatoes, cut side up. Drizzle with 2 tbsp olive oil, balsamic vinegar, and sprinkle with salt and pepper. Place in oven and bake for 40-45 minutes, until starting to brown. Remove from oven and set aside.
In large stockpot, heat remaining 1 tbsp of oil over medium high heat. Add onion and saute for 8 minutes. Add fennel and saute for another minute or two, until onion is soft. Add tomatoes and broth to soup and bring to a boil. Lower heat and simmer for 10 minutes, uncovered. Remove from heat, taste, and adjust seasoning with salt and pepper. Add basil. Puree soup with an immersion blender until creamy.

2010-01-01T12:51:00.004-05:00

Happy New Year and a Fresh New Salsa!

Happy New Year, everyone! It's amazing how quickly this year has rushed by and I felt like the holidays came and went before I even realized they were here. That being said, I was lucky enough to spend quite a few days with close family and it was absolutely heavenly just relaxing and enjoying each other's company.

Those long-term readers of 28Cooks will know that I love me a good detox. Although I did the Martha's Vineyard thing a few years back, I find that just spending a few weeks eating nothing but raw food really gives my body a break. Even though I consider myself to be a fairly healthy eater, there are times that I eat my fair share of junk food.

The internet is abuzz with the Raw revolution and there are plenty of excellent websites devoted to only eating raw and natural things. My goal this time around is to just eat as raw as possible for as long as possible, but keeping it as low stress as possible.

This recipe comes from Living on Live Food, which is an encyclopedia of excellent recipes and testimonials about how eating live food has changed lives. What I love about this salsa is the full flavor. The substantial addition of flat parsley and cilantro make this salsa a huge flavor salsa, and it's wonderful on raw crackers or tortilla chips. It's also a lovely little salad dressing. However, my favorite application is tossing a few tablespoons of this with a smashed avocado for a quick and perfectly-flavored guacamole.

Go ahead and let this salsa kick the winter doldrums right out of your tastebuds!

And be sure to check back tomorrow for a pretty cool giveaway and a chance to add a cool new appliance to your kitchen!

Alissa's Salsa
an ever-so-slight variation from Living on Live Food

3 cloves garlic, minced
1/2 cup fresh flat italian parsley, roughly chopped
1/2 cup fresh cilantro, roughly chopped
1 tbsp apple cider vinegar
1 tbsp olive oil
1 tbsp fresh lime juice
1 tsp cumin
1 tsp salt
6 plum tomatoes, cut into quarters
3 scallions, chopped into pieces

In a food processor, combine garlic, parsley, cilantro, vinegar, oil, lime juice, cumin, and salt and process until well minced. Add tomatoes and scallions and pulse until chunky and well mixed. Serve and enjoy!

2009-11-29T20:20:00.000-05:00

Just Because It's Vegan: Spiced Persimmon Flax Cake

Wow - I just realized it's been awhile since a "Just Because It's Vegan" post. Although most of my dishes are either vegan-friendly or can be with some simple modifications, I like to make sure I'm posting recipes that highlight just how tasty vegan eatin' can be.

So this recipe is one of many firsts for me. One, first time I've ever used persimmons in anything. I was at our local Asian market and saw the most gorgeous persimmons and immediately grabbed a few to bring home, having no idea what their fate would be. Secondly, I've never used this particular bundt pan, as I'm not really a baker. (those astute readers will probably realize that by checking out the recipe archives at the side) Baking intimidates me as the science is more exact and I don't feel the liberty to just add and throw things in as it suits, as I can do with cooking.

That being said, I just decided to use this recipe as a guideline, made my own modifications, and crossed my fingers, hoping that it would actually work. And did it ever! The cake is moist, tasty, and the perfect showcase for the fantastically sweet persimmons. Not only is the cake super easy to throw together, but you can easily substitute apples or pears if you can't find the persimmons. No matter how you slice it, I think this is a tasty cake that will be making a few appearances this season.

Spiced Persimmon Flax Cake

2 cups chopped persimmon
1 1/2 cup flour
1/4 cup golden flax seed
1 3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 cup water
1/4 cup fresh lemon juice
1/2 cup agave nectar
1 tablespoon cider vinegar
1 tsp vanilla
1/4 cup soy yogurt

Preheat oven to 350 degrees. Spray a bundt pan with cooking oil and set aside. In a large bowl, combine flour, flax seed, baking soda, salt, cinnamon, nutmeg, and ginger. In a smaller bowl, whisk together water, lemon juice, agave, vinegar, and vanilla. Add to dry mixture, along with yogurt, and stir well to combine. Fold in persimmon until well mixed. Pour into pan and place into oven.
Bake for 30 minutes, or until a toothpick inserted comes out clean. Remove from oven, allow to cool in pan for 10-15 minutes, and then completely cool after removing pan.

2009-11-26T10:29:00.002-05:00

A Happy Thanksgiving to All!

It's Thanksgiving and I'm excited to be hosting my very first Thanksgiving day meal at my home. Although most of the menu is traditionally the same, there are a few new additions. The vegaquarians in the house will be eating scallops in a mushroom white wine sauce, and there's even a vegan turkey to sample.

This year, I'm so thankful for wonderful friends, amazing family, a job, my new home, and my lovely little dog Gracie. I hope that ya'll are enjoying the day and have a very Happy Thanksgiving.

Here's last year's Pumpkin Pie with Marscapone to drool over.

2009-11-17T18:22:00.003-05:00

Braised Artichokes with Horseradish Butter Sauce

Those of you longtime readers will know that cooking artichokes was something I learned last year, and thankfully so! Artichokes are absolutely delicious and surprisingly, not that difficult to make.

I was shopping with a friend of mine when I spied some lovely artichokes in the produce section. I immediately snatched two up and brought them home. My intentions was just to make the old stuffed variety of last year, but that seemed boring, so I thought I'd give braising a try.

Well, that just moved this recipe into my number one spot! Not only is this recipe relatively easy, but it's incredibly delicious. The artichokes are sauteed first in the garlic and butter, and then braised in a simple horseradish stock mixture. Touch it off with a bit of stoneground mustard at the end, and you've got yourself a recipe with some serious WOW factor! This may just be another "Ace in the Hole" recipe!

P.S. I think this sauce would be stunning with mussels too!

Braised Artichokes with Horseradish Butter Sauce
Serves 2

2 large artichokes
A bit of lemon juice
2 cloves garlic, minced
5 tablespoons butter
1 tbsp horseradish
1 cup cooking stock (vegetable, chicken, or whatever floats your boat)
1/2 tsp salt
1 tbsp stoneground mustard

Cut off stems of artichokes. Using a very sharp knife (serrated is best), cut off the top 1/3 or so of each artichoke. Peel off the outer layer of leaves (the tough ones). Place on cutting board, bottom up, and cut in half. Using a spoon, dig out the hairy choke and all of the purple leaves. Sprinkle with a little lemon juice to keep from turning brown. Repeat with the other halves.
In a large pot, heat butter over medium low heat. Add garlic and saute for a few seconds. Add artichoke halves, face down, into the butter. Saute for 5 minutes or so, until lightly browned. Meanwhile, whisk horseradish into cooking stock and pour into pot, along with salt. Reduce heat to low, cover, and allow to simmer for 18-20 minutes, until tender. Remove artichokes and place in serving dish and cover. Whisk mustard into remaining butter sauce, turn heat up to medium, and saute for another minute or two. Serve butter sauce along with artichoke halves as dipping sauce. Enjoy!

2009-11-12T18:09:00.002-05:00

Spicy Sweet Potato Coins

Okay, confession time. I'm not a huge sweet potato fry fan. I wish I was, but every time a friend orders them in a restaurant, I'm put off by the sweeter mealiness (is that a word??) of the inside. There is a local restaurant that serves them with some fun dipping sauces, like a chipotle aoili and a lime cilantro vinaigrette, that makes the bearable for me, but otherwise I'm out.

So I had a few sweet potatoes left over from last week, and the recurring sweet potato fry theme kept kicking around in my head. I finally decided to do something about it and this recipe was born.

Whoa. These are delicious. No, seriously. They're tasty! The brown sugar carmelizes to give them a nice crispy crust, but then the spiciness of the cumin, crushed red pepper, and chili powder comes soaring through. The best part about them - the recipe is a cinch to make so this is a side dish you'll want to make over and over again!

Spicy Sweet Potato Coins

2 sweet potatoes, peeled
1 tbsp brown sugar
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp crushed red pepper (optional)
1/4 tsp salt or seasoning salt
1/4 tsp freshly ground pepper
2 tbsp olive oil
1 tbsp sesame oil

Preheat oven to 425 and cover a baking sheet in parchment paper. Cut sweet potatoes into 1/4" slices and place into bowl. In a small bowl, combine brown sugar and remaining spices. Drizzle olive oil over potatoes and toss well with hands to coat. Sprinkle spices over potatoes and toss well again with hands to coat. Drizzle with sesame oil and toss briefly to coat slices.
Place on parchment-lined baking sheet and place in preheated oven. Bake for 7-10 minutes, then flip. Bake an additional 5-7 minutes, watching carefully to make sure they don't burn. Remove from oven and allow to cool for a few minutes. Potatoes will crisp up more as they cool. Serve and enjoy!

2009-11-09T06:22:00.001-05:00

Crispy Baked Tofu with a Quick Curry Sauce

I know I've had this discussion before, but regular tofu just isn't my favorite thing. It's definitely a texture thing, and the crumbly texture of regular sauteed tofu isn't my first choice. However, baked or smoked tofu is a whole different story! The texture is denser and much more enjoyable. If you haven't tried it, I highly recommend you do. Tofu is such a wonderful way to get protein without a lot of fat, as well as a nice dose of B-vitamins and iron.

Although you can purchase baked tofu in the store, it's so much more fun to make your own version, and here I've coated and baked it until crispy, giving it a wonderful texture. I've tossed it with a quick curry sauce, that is wonderfully rich from a touch of butter and fat-free half and half. All together, you've got a nutritiously sound meal that delivers in taste! And if you aren't a tofu eater, don't despair - you can toss this quick curry sauce with tempeh, beans, or even sauteed chicken.

Crispy Baked Tofu with a Quick Curry Sauce
Serves 4

Marinade
1 pkg. water-packed tofu, drained and cut into 1" cubes
3 tbsp soy sauce
1 tbsp fresh ginger, minced
1 tbsp sesame oil
1 tbsp rice vinegar

1/2 c cornstarch
1 tbsp chili powder

3 tbsp butter
1 cup slivered onion
2 cloves garlic, minced
1 (15 oz) can tomato sauce
1/2 tsp curry powder
1/4 tsp ground coriander
1/4 tsp cumin
1/4 tsp cayenne pepper
1/2 tsp sugar (depending on the acidity of your tomatoes)
1/4 c fat-free half and half

In a ziploc bag, combine tofu and the remaining marinade ingredients. Place in refrigerator and allow to marinate for at least an hour, although overnight is best. Preheat oven to 350. Combine cornstarch and chili powder in a shallow bowl. Toss tofu cubes, a few at a time, in cornstarch until well coated and place on a parchment-lined baking sheet. Lightly spray with cooking spray and place in heated oven. Bake for 45 minutes, flipping at least once, until crispy on the outside.

Meanwhile, in a saucepan, heat butter oven medium high heat until melted. Add onions and saute 3-5 minutes, until almost tender. Add garlic, and saute an additional minute or so. Add curry powder, coriander, cumin, and cayenne pepper, and saute for another minute. Add tomato sauce and allow sauce to simmer for a few minutes. Add sugar if desired. Simmer for another few minutes, then remove from heat. Stir in half and half. Toss tofu in sauce and serve over rice.

This is part of "Tempt My Tummy Tuesday" - be sure to check the site for the rest of the tasty recipes!

2009-11-05T18:37:00.003-05:00

Creamy Sweet Potato Soup

Ever come home from work on a cold, dreary day and just want something warm, hearty, and filling to eat? Today was one of those days for me, and with it getting dark earlier and earlier, I just wanted something that just felt good in my stomach.

Soup usually fits the bill for me when I get those cravings. I had a few lovely sweet potatoes sitting on my counter for a few days that I wanted to use, but knew I couldn't just make a plain old sweet potato soup. And so this soup was born. There's just enough cumin and coriander to let you know this ain't a boring soup, and the green chilies add just enough heat to make it exciting. So go ahead and give this a try - I guarantee your stomach will thank you!

Creamy Sweet Potato Soup

3 tbsp olive oil
1 cup onion, diced
3 cloves garlic, minced
8 cups chopped and peeled sweet potato
1 (4.5 oz) can of chopped green chilies
8 cups vegetable stock
1 tsp cumin
1/2 tsp ground coriander
1 tsp salt
1/2 c fat-free half and half
Pepper to taste

In a large stockpot, heat oil over medium high heat. Add onion and saute until just tender. Add garlic and saute for another minute. Add sweet potato, chilies, and vegetable stock. Bring to a boil and continue to cook, uncovered for about 15 minutes. Add cumin, coriander, and salt, and continue to cook until potatoes are tender, about another 10 minutes. Remove from heat and add half and half. Puree with a stick blender until creamy. Serve and enjoy!

2009-11-01T18:38:00.002-05:00

Indian Eggplant Fritters

A lone eggplant wandered its way into my kitchen, and knowing I have a busy week ahead of me, I decided to use it up as soon as possible and cook something tasty with it. I immediately grabbed my newest "go-to" cookbook, 1000 Vegan Recipes, that I reviewed last week. Although there were a few tasty eggplant recipes, I quickly settled on the eggplant fritters, especially since everything was already stocked in my kitchen.

What a quick and tasty recipe to make. And what I love about it is that I'm already thinking of a zillion variations. I made a few changes of my own, but kept pretty true to the original recipe. I think next time, I may try using zucchini instead of eggplant, and then try a potato variation. I'm also thinking these would be lovely to make ahead of time and store in the freezer, making them just perfect for a tasty appetizer for unexpected guests.

Indian Eggplant Fritters

1 small eggplant, peeled and diced (this was about 3 cups for me)
1/2 c water
1 tbsp fresh lemon juice
1 tsp chili-garlic sauce
1 tbsp minced fresh mint
1/2 c flour
1 1/2 tsp coriander
3/4 tsp cumin
1/2 tsp baking powder
1/2 tsp salt

In a large saucepan, combine the eggplant, water, and lemon juice. Cover and bring to a boil, then reduce heat to low, and cook until the eggplant is very soft, about 10 minutes. Drain the eggplant, pressing out excess liquid, and place in a small bowl. Add chili sauce and mint, and mix well.
In a separate bowl, combine flour, coriander, cumin, baking powder, and salt. Add to the eggplant mixture and toss to combine.
In a large skillet, heat a thin layer of oil over medium-high heat. Add the eggplant mixture, a tablespoon at a time, adding as many fritters as you can without crowding. Fry, turning as needed, until golden brown all over, 2-3 minutes per side.

2009-10-29T20:21:00.002-04:00

Lemon Custard Tart with a Gingersnap Crust

So I had some leftover gingersnap cookies from something or other, and have been snacking on them over the past few days. Every single time I took a bite out of one, I got this intense urge to pair it with something lemony and fresh. And so this tart was born.

Sure, she ain't the prettiest girl at the ball (especially since I had the oven rack just a bit too close to the heat) but she definitely knows how to strut her stuff. The custard is almost lemon meringue-y, with a nice tart flavor that sits nicely on a bed of gingersnaps. And since it's such a snap to make, this is definitely one of those desserts you know you can serve to guests at a moment's notice.

Lemon Custard Tart with a Gingersnap Crust

2 cups gingersnap crumbs (this was about half a package of cookies for me)
4 tbsp butter, melted
1 tbsp fresh lemon zest
2/3 cup sugar
2 large eggs
4 tbsp butter, melted
2 tbsp sour cream
1/4 c fresh lemon juice
3 tbsp fresh orange juice

Preheat oven to 350. Combine gingersnap crumbs and melted butter. Press into a well-greased tart pan, or individual tart molds. Press as thinly as possible. Bake in oven for 5-7 minutes until set.
Meanwhile, combine zest and sugar in food processor and process until combined well. Add eggs, butter, and sour cream, and process for 1-2 minutes. Add fresh lemon and orange juices, and pulse a few times until mixed.
Slide oven rack out and fill tart shell(s). Push rack back into oven carefully and bake until center of tarts is gently set, but not firm (should still have some wiggle to it), about 10-12 minutes. Remove from oven and cool on wire racks.

2009-10-27T19:54:00.003-04:00

Oldies but Goodies

Somehow and some way, I missed a few months' worth of recipes when I was archiving and sorting my recipes into the categories on the side. I didn't realize it until I grabbed 2 artichokes at the grocery store, thinking some stuffed artichokes would be perfect. I went through the appetizer recipes on the side and was shocked that they somehow slipped through the cracks.

And not only did that delicious and easy recipe miss the boat, but so did quite a few others that I had forgotten about! So for those who just started reading 28 Cooks, here are some you may not have seen yet. And for those longtime readers (Hi Mom!), here's a chance to remember some of the past.

Oh, and you'll want to stop back by on Thursday. I've got a lovely little tart in the oven now using up some gingersnaps and fresh lemon that I'm sure you won't want to miss out on!

But for now, enjoy these!

Stuffed Artichokes

One of my absolute favorite snacks, Garlic Parmesan Edamame

This Wild Mushroom and Goat Cheese Puff Pastry Braid is a cinch to make and a way to impress guests

Ooh, Indian Avocado Spinach Dip is sure to be a hit too

And finally, this Thai Coconut Curry Stirfry is simply delicious and a snap to make!

2009-10-23T18:53:00.002-04:00

Mexican Fideo Soup with Pinto Beans

Man, I have been craving beans and soup something fierce. Even though the past 2 days have been lovely and in the 70's, today's cold and rain bring me right back to the reality of Fall and the upcoming Winter.

With the holidays fast approaching, we are hitting full stride in what's been dubbed "Cookbook Season." New authors and old alike are doing their best to get their new books out on shelves for that holiday gift giving. As a blog writer, I usually get my fair share of offers for review copies.

I must admit I was slightly skeptical when I read the title of this cookbook. The publishing company offered to send me a review copy of "1000 Vegan Recipes" and I immediately thought "quantity, not quality," as is the case with a lot of those titles. I've been burned a few times by books titled "One Zillion Greek Recipes" or "4 Million Ways to Make Indian," which are usually just huge paperweights with a few good recipes in them.

Fellow food blogger, Robin Robertson over at Vegan Plant, really got this one right. I was pleasantly surprised when I got a copy of this book and flipped through it. Right off the bat, I found quite a few different recipes I wanted to make. Each category is chock full of great looking recipes, vegan or not! From appetizers to side dishes to main dishes to brunch recipes, this book really is a go-to book for almost every occasion.

I received permission to post 3 separate recipes, and the following is the first I made, thus satisfying my desire for beans and soup. The ingredient list is simple enough and the preparation can be done in minutes, so this is a wonderful filling soup perfect for dinner.

Check back next week for another great recipe from this very useful cookbook!

Mexican Fideo soup with Pinto Beans
reprinted with permission
Serves 4-6

3 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, chopped
8 oz fideo, vermicelli, or angel hair pasta, broken into 2" pieces
1 (14.5 oz) can crushed tomatoes
1 (15 oz) can pinto beans (I subbed kidneys)
1 (4 oz) can chopped hot or mild green chilies
1 tsp cumin
1/2 tsp oregano
6 cups vegetable broth
Salt and freshly ground black pepper
1/4 c chopped fresh cilantro, for garnish

In a large soup pot, heat 1 tbsp olive oil over medium heat. Add the onion, cover, and cook until soft, about 10 minutes. Stir in the garlic and cook 1 minute longer. Remove the onion mixture with a slotted spoon and set aside.

In the same pot, heat the remaining 2 tbsp oil over medium heat, add the noodles, and cook until golden, stirring frequently, 5 to 7 minutes. Be careful not to burn the noodles.

Stir in the tomatoes, beans, chiles, cumin, oregano, broth, and salt and pepper to taste. Stir in the onion mixture and simmer until the vegetables and noodles are tender, 10 to 15 minutes. Ladle into soup bowls, garnish with cilantro, and serve.

2009-10-20T19:15:00.003-04:00

Mango Habanero Jam

This is probably one of my favorite and easiest jam recipes to make. What I love about it is that as long as you can find a good mango and some nice habaneros, you can make some good jam.

What's so surprising about this jam is that it's not as hot as you might think, nor as sweet - it just sort of meets in the middle for a wonderful flavor. This jam is perfect for pairing with a nice sharp cheese or on a piece of toast, and word on the street is that it also makes a fantastic grilled cheese sandwich. It would also be perfect for glazing a ham or pork roast, if you fancy that sort of thing.

Regardless of how you use it, this is a perfect recipe to keep stocked in your pantry and for holiday gift giving!

Mango Habanero Jam
Yields 6 (1/2 pt) jars

6-8 whole habaneros
1 c cider vinegar
1 fresh mango, peeled and chopped
1/2 c apricot nectar
1/2 c fresh orange juice
6 c sugar
1 pkt liquid Certo

Blend all habaneros with vinegar, mango, and juices until well pureed. Bring mixture and sugar to boil in a heavy pot. Boil 8 minutes. Add certo and bring to boil again. Pour into 1/2 pt jars and seal*.

*The easiest way to can is this - wash and dry canning jars thoroughly. Place lids and rings in a pot of barely simmering water. Once jelly is ready, fill a jar, leaving about a 1/4" headspace. With tongs, remove lid and ring from water, place on jar, and tighten, although not all the way. Turn jar upside down on a dishtowel. Repeat with remaining jars. Allow to cool for 10-15 minutes. Turn upright and allow to seal. Tighten rings on all jars. If any of the jars don't seal, simply store in the refrigerator once cool. The other jars can be stored in a pantry for 8 months to a year, if it lasts that long.

This recipe is also a part of Tempt My Tummy Tuesdays, hosted by Blessed with Grace.

2009-10-16T18:44:00.004-04:00

Twice Baked Indian Stuffed Potatoes

It's rainy and dreary and cold outside here on the Eastern seaboard, which is an immediate signal to make something hot and comforting. I am also a few hours post-root canal, so the only things I really want to eat are soft and comforting things.

Potatoes are like the quintessential cold weather food. Not only are there hundreds of different ways to make them, but they are filling and delicious. I love twice baked potatoes, but wanted to use up some ricotta that has been languishing in my fridge for a few days. I also pulled out some mint that was making its way towards the dark side and decided to try doing something with some Indian flavors. The garam masala is perfect for plenty of Indian flavors with not a lot of work. I also threw in some horseradish as a last minute flavor punch, just because I could.

These are tasty and easy, especially if you have a baked potato setting on your microwave, like I do. Even if you roast them in the oven, this recipe is definitely a no fuss, no muss sort of recipe that's perfect for those days you just don't want to put a lot of effort into what you eat.

Twice Baked Indian Stuffed Potatoes

2 large potatoes, baked and cooled
1/3 c ricotta cheese
1/2 tsp garam masala
1 tsp minced fresh mint
1 tsp horseradish
1/2 tsp salt

In a small bowl, combine ricotta cheese, garam masala, mint, horseradish, and salt until well-combined. Half potatoes and scoop out most of the potato flesh, leaving a nice 1/4" shell. Add potato flesh to cheese mixture and stir well. Scoop back into potato shells, filling generously. Place in preheated oven and bake 15-20 minutes, until heated throughout. Serve and enjoy!

2009-10-13T17:52:00.003-04:00

Sweet Heat Hot Sauce

So last week I showed you some of the lovely peppers I was given. Although I want to try them in some different ways, there is nothing I love more than a good hot sauce, so I knew immediately I was trying a new batch.

This is another very hot sauce recipe. I have a very high tolerance for heat (I've been known to eat habaneros on their own), but even I will agree this heat will probably be around a 4 out of 5 on the 28 Cooks' Hot-O-Meter. But ohhh, does it deliver in the flavor department. I added apricot nectar and orange juice to give it some sweetness factor, and threw in some horseradish to kick it up a notch, and combined with the pure hot peppers, you have yourself a hot sauce that is absolutely delicious.

I think it's good enough to eat by itself with tortilla chips, but those more sensitive to heat may want to use sparingly and add to salsas or other sauces. And just a thought - if you have some Chile Heads on your Christmas List, this would be a perfect homemade gift! And be sure to check the recipe files for more hot and spicy condiment recipes!

Sweet Heat Hot Sauce

2 cups chopped hot peppers (I used a variety of all sorts)
3 cloves garlic, minced
1 cup apricot nectar
1 cup orange juice
1 cup cider vinegar
3 tbsp horseradish
1 tbsp Worcestershire sauce

Combine all ingredients, except Worcestershire sauce, in a medium sized saucepan. Bring to a boil over high heat. Lower heat and allow sauce to simmer uncovered for 45 minutes to an hour, until sauce starts to thicken. Add Worcestershiire and remove from heat. Sauce tastes best if allowed to cool and is refrigerated for a day or two.

2009-10-08T18:52:00.004-04:00

Thai Green Tomato Soup

Okay, so let me just tell you how hard it is to find a recipe to use green tomatoes, other than the ubiquitous fried version. Seriously, Google "green tomatoes" and see how many different recipes there are for fried green tomatoes. The reason for my search was that in our last CSA offerings there were the most gorgeous green tomatoes.

I've actually never had nor cooked with green tomatoes, so I was excited to find something to do with them, other than simply bread and fry them. But after a few attempts at googling and searching through some cookbooks, I was left empty and devoid of any inspiration.

Then this recipe showed up on my radar. I read through the list of ingredients and immediately was struck with some inspiration. And since I have some sort of fascination with buying cans of both red and green curry paste, I knew it would be the perfect addition.

Whoa. This is tasty. It's probably one of the best soup recipes I've made to date. What's unfortunate is how hard soups are to photograph, as this picture doesn't nearly do it justice. The coconut milk adds a lovely flavor base to the soup and the pureed potatoes and green tomatoes give it a great hearty feel, perfect for filling tummies. It's also a perfect way to use up some of those season's end green tomatoes. So go ahead and give this hearty soup a try.

Thai Green Tomato Soup
Serves 6 to 8

2 tbsp olive oil
1 cup chopped onion
1/2 tsp cumin seed
2 cloves garlic, minced
3 cups peeled and diced potatoes
3 cups diced green tomatoes
2 cups vegetable stock
1 (15 oz) can coconut milk
1 1/2 tbsp green curry paste

In a large stockpot, heat olive oil over medium high heat. Add onion and saute for 2-3 minutes. Add cumin seed and garlic, and saute for another minute or so. Add tomatoes and potatoes, and saute for 2-3 minutes. Add stock and bring soup to a boil. Lower heat, cover, and simmer for 20-30 minutes until potatoes are tender. Add coconut milk and curry paste. Season to taste with salt and pepper.
Using an immersion blender, blend to a creamy consistency. Serve and enjoy!

2009-10-07T09:07:00.000-04:00

I smell hot sauce a-brewin'!

Part of what excites me about food and cooking is that there is always something new to discover. There's always new ways to pair and prepare foods and there's always a new spin you can put on the simplest of ingredients.

I was recently gifted with a huge basket of hot peppers from one of the most talented pepper growers I know, who also happens to be a fantastic photographer. I look forward to this every year as it gives me a chance to brew up some different hot sauces.

I'm not quite sure which way I'm going this year. I have enough peppers to make a few different things, and the possibilities are absolutely exciting to me. (Gee, guess I'm a food dork through and through). I'm thinking I'll remake the Mango Habanero Jam again, which is not as hot or as sweet as you think it would be, but every bit as tasty as it should be. I also want to try my hand at recreating a hot sauce I purchased at some little gourmet store, so I'll be sure to keep you updated with the makings.

But while I kick some ideas around, enjoy some of these previously posted hot sauce recipes. You may want to jot these down for future presents for Chile heads in the upcoming holiday season!

One of my favorite recipes of all time, Habanero Garlic Salsa.

Another great and spicy hot sauce, the Ultimate 7-Pepper Sauce.

And you want to talk about the perfect partner with a nice sharp cheese? You have to try this Hot Pepper and Garlic Jelly. It'll blow your mind.

2009-10-05T20:47:00.001-04:00

Indian-spiced Gratin of Spaghetti Squash

One of the things I love about cooking is that there's always something new to discover and try. My parents and I split a CSA box this year (which seriously, if you haven't done yet, please do so for next season - it's so well worth it!) and were recently given a spaghetti squash. Although I've had it a few times, I've never attempted to make it myself.

I did the normal steps of googling for a good recipe, then I flipped through my usual standby cookbooks on what to do with it. I have to admit that I was slightly disappointed at the offerings. Most of the recipes were simply baking it and eating it plain, or substituting it for pasta and topping with marinara. Neither of those ideas sounded good to me, so I kept thinking of what to do with it.

I came across this recipe for a gratin that sounded simple, yet tasty. I kicked around a few variations, but it wasn't until I tasted the most delicious Organic Coconut Curry chocolate at Wegmans today that I knew what it needed. I took a page from the spice blend of my Indian Spiced Peanut Brittle (seriously, very tasty!) and also threw in some fresh cilantro. And whoa! This dish is a great tasty sidedish to serve and a wonderful way to try this delicious seasonal squash. Plus, the recipe is dead simple, and if you use fat-free sour cream and skim mozzarella, it's pretty healthy too!

Indian-spiced Gratin of Spaghetti Squash
Serves 6-8

1 2-3lb spaghetti squash
2 cloves garlic
3/4 tsp salt
1/4 tsp coriander seed, fennel seed, mustard seed, white peppercorn, and cumin seed
2 tbsp fresh cilantro, minced
1 cup sour cream
1/4 cup mozzarella cheese

The easiest way to prepare spaghetti squash is to microwave it. Cut squash in half, from stem to blossom end. Scoop out seeds of both halves. Place one half in a microwave-safe baking dish, and cover with plastic wrap. Microwave on high for 10-12 minutes until tender. Repeat with remaining half. Using a fork, scrape squash out of shells into a large mixing bowl. Throw away skin.

Preheat oven to 400 degrees. Using a mortar and pestle, grind up coriander, fennel, mustard, and cumin seeds, along with white peppercorns. Add to squash mixture with remaining ingredients. Stir well. Place in well-oiled baking dish and bake in oven for 30 minutes, until bubbly. Serve and enjoy!

Enjoy this and other great recipes with Tempt My Tummy Tuesday!

2009-10-03T13:10:00.002-04:00

Cream of Mushroom Scallion Soup

Well, I finally caved. I turned the heat on yesterday. I admit, I'm weak when it comes to the cold and waking up to a 63-degree bedroom isn't my idea of a good time. And most of you know that any weather colder than 70's isn't my favorite - I'm a summer baby through and through.

I must admit, however, that I do love the beginning of fall season, as I have the chance to make hearty comforting dishes. I especially love a good soup, so I wanted to make something fairly quick, yet hearty, to enjoy during our most recent cold snap.

I love cream of mushroom soup and I always have. I had some great baby bellas in the fridge and was going to just make a regular old soup. As I was browsing through a few cookbooks, just getting ideas on proportions and seasonings, I came across a Cream of Mushroom Scallion soup in the old standby, The Joy of Cooking. I was immediately intrigued and thought I'd make a few changes. The result is quite tasty. It's got the great earthy base of mushroom, but has a lovely fresh flavor from the scallions. I also threw in just a touch of cream, but overall, this recipe is about as healthy as it gets.

Cream of Mushroom Scallion Soup
based loosely from a recipe in The Joy of Cooking
Serves 4-6

1/4 c butter
3 bunches of scallions, cleaned
1 tsp salt
1/2 tsp pepper
2 tbsp flour
4 c vegetable stock
1/2 c white wine
1 (12 oz) package baby bella mushrooms (or any variety on hand)
1/2 c cream
1/4 tsp nutmeg

Mince cleaned scallions, using both green and white parts. (I just threw mine in the food processor) In a large stockpot, melt butter. Add onions, salt, and pepper. Saute onions over medium high heat for 8-10 minutes, until soft. Do not brown. Stir in flour, saute for 1 minute. Whisk in stock and wine, then bring to a boil. Add mushrooms, lower heat, and simmer for 10 minutes. Stir in cream and nutmeg.
Using an immersion blender, blend soup to desired texture. (I like a bit of the mushroom texture to remain). Serve and enjoy!

2009-09-27T20:12:00.003-04:00

Cooking Demo 101

So I recently gave my first official cooking demonstration in front of a group of about 20 women this past weekend. And what a blast it was!

I decided to do a sort of intro into being a vegaquarian, since that's usually what I get questions about when I mention that's the eating style I choose. I only had about 45 minutes and so I decided to do 2 separate preparations of tilapia, a mushroom barley salad, and then my Roasted Vegetables primer. The time absolutely flew by but amazingly enough, everything fit just perfectly in the allotted time.

I love public speaking for some crazy reason. When I had to take Communications 101 in college, I was probably one of the only students who loved getting up in front of the class and speaking. I think being a high school teacher for awhile really helped bring that comfort, as I'm a firm believer that if you can stand in front of a group of teenagers and speak, you can speak in front of anyone.

Anyway, it was fun and enjoyable and I hope for more opportunities to do this in the future. A huge thanks to my lovely mother, who was my willing assistant, passing out samples of the dishes and cleaning up my mess. And for those who weren't able to make it, here are the recipes I used:

*Wine Poached Tilapia with Tomatoes and Herbs
*Lemon Thyme Tilapia Packets
*Hearty Mushroom Barley Salad
*Roasted Vegetables 101

2009-09-08T19:24:00.003-04:00

So where have I been?

Wow - it's been quiet around these parts over the past few weeks! Can you believe it's already the 8th of September? That just blows my mind - summer is on its way out and fall has officially arrived.

So why haven't I been posting? Well, I've got one good reason:

This is my new baby, Gracie, who recently joined my household. She's a mini labradoodle and I adore her. She's almost 11 weeks old, and she's slowly coming to understand that not everything I do at the kitchen counter is for her pleasure. It's been interesting getting used to having a different schedule that doesn't revolve around me, but every step has been enjoyable.

Anyway, all that to say that I plan on returning soon, just as soon as Gracie gets a bit more settled in Casa de 28.

Happy Week!

2009-08-17T18:53:00.004-04:00

Fish Gyros with Cucumber Tzatziki Sauce

So every once in awhile, I create a recipe that immediately shoots to the top of my "Absolute Favorites" list. Usually, it's something I throw together without much thought, and then ends up completely astounding me with its deliciousness.

This recipe is absolutely fantastic and was the result of a long love affair with gyros. I can still remember the first one I ever had - I was about 11 or 12, and we were still living in Nairobi, Kenya. A new Greek stand went into the mall that had just been built down the street (the first in the country, ya'll) and we just had to try it. Their gyros had about 4 different sauces on them and were OUTSTANDING. They also made a falafel that was pretty close to heaven. But when I gave up meat, I sadly said goodbye to the goodness of the gyro. It wasn't until my mother, who is also a vegaquarian, convinced our local spot to make a gryo with grilled mushrooms, onions, and peppers that the hope came alive again.

I was on my way to the grocery store and was kicking over some ideas in my head when it hit me - a fish gyro. I wanted to make it a little more healthy and less carb-y, so I wrapped it all in a nice large Boston lettuce leaf. Whoa. First of all, the tzatziki sauce is fantastic. If you make nothing else, make the sauce. It's perfect on the fish, but it would make a fantastic salad topping or dip for fresh vegetables. Now pair it with the seasoned fish, and you have yourself a wonderful meal. I mean, look at it....

Fish Gyros with Cucumber Tzatziki Sauce

Tzatziki Sauce
8 oz plain yogurt
1/3 c diced cucumber
1 clove garlic, minced
1/4 tsp crushed red pepper
1/4 tsp salt
pinch sugar
1/4 c fresh cilantro, minced

1 pound tilapia filets
Salt, pepper, Italian seasoning, and ground coriander

Combine all ingredients for the sauce in a small bowl, and allow to chill in the fridge for an hour or so. Season fish filets with spices and cook by preferred method. (I threw mine in the oven at 375 degrees for about 10-12 minutes).
Serve fish with diced fresh tomatoes and onions, topped with tzatziki sauce, and wrap in a large washed leaf of Boston lettuce. Enjoy!

2009-08-10T08:32:00.000-04:00

Baja Fish Tacos
Seriously, without a doubt, this is my favorite thing to order at a Mexican restaurant. I must admit, that up until about 3 years ago, I was extremely skeptical about the tastiness of a fish taco. But a trip back to California and a few fish tacos later, and I'm a convert.

However, I unfortunately (or fortunately, some would say) stumbled on the nutritional data at one of my fish taco haunts. Whoa. Seriously. After reading this, and the data on other similar dishes, I just couldn't order them without feeling the guilt of eating my caloric allotment for the day.

So here's my stripped down and healthier version. It still has the delicious flavors and spiciness, yet doesn't bring the heavy and greasiness of fried fish. And like most of my recipes, you can switch it up to use your favorite fish, add pico de gallo, cheese, or whatever else you like on your taco. And the coleslaw is so fantastic, I think you'll enjoy it on its own. So go ahead, try these guilt-free tacos today! If you're heat sensitive, I'd use 1/2 chipotle pepper.

Baja Fish Tacos

Chipotle Cole Slaw
4 tbsp fresh lime juice
2 tbsp dijon mustard
1 chipotle pepper in adobo, pureed in 1 tsp sauce
1 clove garlic, minced
1 tbsp olive oil
1 tbsp honey
Pepper to taste
2 c coleslaw mix
2 tbsp fresh cilantro, minced

Fish
1 pound flounder, tilapia, or cod fillets
2 tbsp lime juice
2 tbsp olive oil
1/2 tsp of a Sazon packet

In a food processor, combine lime juice, mustard, chipotle pepper, garlic, oil, honey, and pepper until well combined. Pour over coleslaw mixture, stirring in cilantro. Put into a ziploc bag, and allow it to marinate in the fridge for a few hours or overnight.
In a small bowl, whisk together lime juice, oil, and Sazon. Pour over fish in a ziploc bag, and marinate in fridge for an hour or so. Remove and drain from marinade. Prepare fish on the grill, under the broiler, or sauteed in a smidge of oil until done. Serve on flour tortillas with a serving of coleslaw. Enjoy!

2009-08-07T13:10:00.002-04:00

Mexican Beer Cheese Dip

Didn't your mom ever tell you that "it's what on the inside that counts?" Although it's a somewhat trite quote, there is a hefty portion of truth in there. Sure, something may look perfect on the outside, but the inside could be a hot mess. Or, you see something that's not conventionally attractive on the outside, yet the inside is absolutely gorgeous.

All that to say that I know this dip is ugly, but wow - its flavor profile more than makes up for its lack of beauty. Sure, it's not as fetching as guacamole or as pretty as fresh salsa, but the taste is so addictive I promise it'll be the belle of the ball.

Sharp cheddar and cream cheese lay the base for the Mexican spices and black beans. There's only 1/2 cup of beer in this, so if you're like me and not a beer drinker, and you can't either buy or beg for a single bottle of beer, then either use the non-alcoholic stuff available in the grocery store, or skip it all together. It can also be jazzed up with fresh jalapenos and cilantro, if you're looking to take it over the top! No matter how you make it, you'll have this simple and quick to make dip to wow your friends.

Mexican Beer Cheese Dip
1 (8 oz) pkg cream cheese
1/2 - 3/4 tsp garlic salt
1/2 tsp onion powder
1/2 tsp cumin
1/4 tsp ground coriander
1 tsp Worcestershire sauce
1/2 c beer
2 cups shredded sharp cheddar
1 (10 oz) can black beans, drained and rinsed

In food processor, process cream cheese until whipped. Add garlic salt, onion powder, cumin, coriander, and Worcestershire sauce until well combined. Add beer and sharp cheese, and pulse until mixed. Add black beans and pulse until combined, yet still chunky. Allow to relax in the fridge for an hour, then serve with tortilla chips, carrot sticks, or whatever strikes your fancy. Dip can also be served warm if desired.

2009-07-24T18:11:00.001-04:00

Freezer Friday - Jalapeno Poppers

Out of all of the things in my freezer right now, these are definitely my favorite. Let's be honest for a minute, shall we?? I mean, we try and eat healthy and watch our fat grams and carbs and eat the good kinds of fat. But sometimes, all you want is something tasty, something cheesy, something fried.

These poppers fit the bill. Not only will they make good use of the bounty of peppers that should be springing out of the gardens, but they also freeze extremely well, which means you can always have these on hand to throw in the oven for guests or when you're just craving something tasty.

These are relatively easy to make, although slightly time consuming. (My batch took about 2 hours all together from start to finish). However, they last quite a while in the freezer if properly bagged. The recipe can also be easily halved.

Feel free to incorporate other ingredients into this recipe, such as crab meat or bacon. Switch the cheeses up and throw in some monterey jack, blue cheese, or queso fresco. You won't be disappointed if you give these a try!

Jalapeno Poppers
Makes 48

2 (8oz) pkgs cream cheese, room temperature
1 (8oz) bag shredded sharp cheddar
1 tsp dried minced garlic
1/2 tsp cumin
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp crushed red pepper (optional)
24 jalapeno peppers
2 cups milk
2 cups flour
2 cups seasoned breadcrumbs

In medium sized bowl, combine cheeses and seasonings until well mixed. Set aside. Bring a medium sized pot of water to boil. In the meantime, remove stem from jalapeno peppers and cut into half. Take out seeds and set aside. Repeat with remaining peppers. Blanch peppers for 2 minutes in boiling water. Drain and rinse with cold water. Allow to dry for a few minutes.
Fill all pepper halves with cheese mixture. Then dip each half into milk, then coat with flour, setting aside on baking tray. Repeat with remaining halves. Allow to dry about 10 minutes. Then dip each half into milk, and then coat completely with breadcrumbs, setting aside on baking tray. Repeat with remaining halves. Allow to dry about 10 minutes. Then repeat breadcrumb coating step.
Meanwhile, bring oil to frying temperature in large pot. Fry peppers in batches, about 2-3 minutes, until golden brown. Drain on paper towel lined tray. Cool and serve.
To freeze, allow to cool, then place in freezer on baking tray. Once frozen, pack in portions in freezer bags, then place into a larger freezer bag. To reheat, place frozen poppers on baking tray in 375 degree oven for 15-20 minutes, until heated through.

2009-07-17T08:39:00.003-04:00

Baked Corn on the Cob

This baked corn on the cob recipe is tasty. I must admit when I first read the ingredients of the original recipe, I was very hesitant. Yet, it was interesting enough that I thought I'd give it a try.

Wow - what a delicious combination. The flavors mellow out to create a well-balanced sauce. Now, if you're idea of the perfect ear of corn have nothing to do with plenty of butter and salt, then look away. But if that is exactly what you look forward to when someone says "Fresh Corn," then you're in the right place. Since my new apartment is grill-less at the moment, I tried the baked method, which was super easy and super tasty.

The recipe is originally from What's Cooking America, but I am reposting my variation here for my readers.

Baked Corn on the Cob
Recipe courtesy of What's Cooking America

1 tbsp prepared mustard
2 tsp horseradish
3/4 tsp salt
freshly cracked pepper to taste
1/2 c butter, room temperature
6 ears of corn, husks removed

Combine all ingredients, except for corn, in small bowl. Spread onto ears of corn, and wrap individually in foil. Corn can be grilled until hot, or placed in a preheated 375 degree oven and baked for 25 minutes.

2009-07-10T16:25:00.004-04:00

Fantastic Freezer Fridays

Every other Friday until the end of summer, I decided to do "Fantastic Freezer Fridays." Two things brought me to do this fun event: 1) this is definitely the "Preserving Season." Everywhere you turn, there are recipes and products for saving the bounty of summer's harvest. Canning, freezing, dehydrating - all ways to make sure not a bit of the fresh summer's produce goes to waste. AND 2) my job sometimes has long hours, which means I get home, famished, and no time to make a huge meal.Both of these things got me thinking about what I could have on hand, in the freezer, for days just like that.

And I'm asking you to join me - if you'd like to be included in the week's roundup, simply post a recipe, suitable for freezing, on your blog, along with a link to my original post. Send me your link by the preceding Thursday at Noon EST, and your blog and recipe will be included in Friday's post. It can be whatever you want - provided it lasts well in your freezer. Show us your favorite freezer salsa, your easy jam recipe, the best taquito recipe - there's really no rules!

I thought I'd kick things off with this recipe that I just created. The last time I had Jamaican food before I became a vegetarian, I had THE best beef patties. Sadly, when I left meat behind, I thought I had left these as well. And for some reason, I've been avoiding the vegetarian ground beef options available in the grocery store. It wasn't until a few weeks ago when my friend Wendy made some vegetarian tacos that I realized it wasn't bad at all. Since then, I've been trying to find ways to use it, and these patties were born.

Wow, are these tasty! Spicy and flavorful, and truth be told, easy to make. I made these with the ready-made Goya Discos, but feel free to make your own dough. These freeze well and can be reheated in an oven. Perfect to have on hand for a quick dinner or snack.

And don't forget to send me your links to your own Freezer's best recipes!

Vegetarian Jamaican Beef Patties
Makes 10

1 pkg Goya Discos, thawed
2-3 tbsp olive oil
1 cup onion, diced
5 cloves garlic, diced
1 tbsp fresh ginger, diced
1 pkg Boca Crumbles
3/4 c water
2 tbsp vegetarian beef broth powder (optional)
1 tsp cumin
2 tsp jerk seasoning
1 tsp crushed red pepper (optional)
2 T fresh cilantro, minced

Set thawed discos aside. In medium saucepan, heat a few tablespoons olive oil. Add onion, garlic, and ginger, and saute until tender. Add the remaining ingredients and stir well. Simmer until most of the moisture has evaporated. Turn heat off and cool meat slightly.
Preheat oven to 375 degrees. Remove one disc from plastic wrap. Place 2-3 tbsp filling in the center and fold dough over, sealing the edges with a fork. Place on slightly oiled cookie sheet. Repeat with remaining dough and filling.
Bake in oven for 20 minutes, until dough is crispy. Remove from oven. If serving immediately, cool slightly and serve.
For freezing: Cool completely. Package well in freezer bags. To reheat, place frozen patties on cookie sheet and reheat in a 400 degree oven for 15-20 minutes. Enjoy!

2009-07-08T17:20:00.002-04:00

Balti Fish Curry

Longtime readers of this blog will tell you that Mexican and Indian are definitely 2 of my very favorite foods. I am confident that I could live a happy life eating anything from either of these 2 wonderful cuisines.

My local Wegmans was having a sale on catfish this past weekend. Although I usually gravitate towards tilapia or salmon in the Seafood department, the price was almost too good to pass up. I grabbed a few filets without really thinking through what I wanted to do.

I recently checked a book, 660 Curries, out of my local library. I must admit that I have yet to crack the cover, but the idea of some sort of curried fish immediately sprang into my mind. I started pulling out things I thought would be lovely in curry - fresh ginger, garlic, onion, crushed tomatoes, and cilantro. I also found a lone can of coconut milk and added that to the pile.

Out of that pile, this recipe was born. It's easy and relatively quick. You could literally have this recipe on the table in about 30 minutes. And again, you're looking at another budget recipe, especially if most of this is already in your pantry. I guarantee this is a curry recipe you won't want to miss. And be sure to check out some of the other curry recipes in the main dish section.

Balti Fish Curry
Serves 4-6

1 pound catfish (or other firm-fleshed fish)
3 tbsp vegetable oil
3 cups vidalia onion, thinly sliced
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1 serrano pepper, chopped (optional)
1 1/2 tsp curry powder
1 tsp paprika
1 tsp cumin
1 tsp salt
1 (28 oz) can crushed tomatoes in thick puree
1 (15 oz) can coconut milk
1/4 c fresh cilantro, chopped

Cut fish into 2" pieces. Set aside. In large pot, heat oil over medium high heat. Add onion, garlic, and ginger, and saute for 2 minutes. Add serrano pepper, curry powder, paprika, cumin, and salt. Stir and saute for another 2 minutes. Add contents of tomato can and stir well. Increase heat and bring to a boil. Lower heat, leave uncovered, and simmer for 10-15 minutes, until slightly thickened. Add coconut milk, stir well, increase heat, and bring back to a boil. Add fish and stir. Reduce heat to a simmer and cook for another 5-10 minutes, until fish is cooked through. Remove from heat and stir in cilantro. Serve over basmati rice and enjoy!

2009-07-06T17:25:00.003-04:00

West Indies Salmon Cakes
(or "How I learned to read the label of a can")

My mother was, and still is, a fantastic cook. One of my favorite meals as a child that she would make were her salmon cakes. It was definitely an odd choice to have as a favorite kid's meal, but we always loved when she made them.

I was thinking about making something different, yet relatively simple, when her salmon cakes came to mind. I immediately jotted down a list of what I "thought" may be good in them and headed off to the store.

I got to the canned meat section, which can be a little scary to a vegetarian, and noticed the salmon shelf. There were a few different kinds at a few different price points. I instinctively knew the bottom tier probably wasn't what I wanted, and I grabbed 2 cans of a Wild Alaskan salmon. The label was so pretty and gourmet-looking, I just knew I couldn't be wrong.

Well, I got home and started pulling out what I needed for the recipe. I grabbed the can opener and just as I was about to open the can, I thought, "Huh - I guess I just open this like a can of tuna and go from there." I gave another quick look to the label when I read the phrase "contains skin and bones." What?!??! Why would the can contain skin and bones? I popped those bad boys open, and sure enough, there was plenty of skin and plenty of bones. I'm not lying - had I not already had the wheels in motion, I would have tossed those two cans and just gotten the cans where it's already deboned and skinned. Instead, I spent about 30 minutes, picking out the bones and skin and salvaging as much meat as I could.

All that to say, do yourself a favor and buy the other stuff - you know, the stuff that doesn't look like they just hacked up a fish and shoved it into a can. You'll thank me later. (as an aside, I just spoke with the Mama herself, and she says that she always got the skin and bone kind and just picked around the bone bits)

That aside, these cakes are very tasty. There's not much too them, yet they really deliver the flavors. They also freeze exceptionally well uncooked, so this is something you can make ahead of time and keep on hand in the freezer. They're lovely served with tartar sauce, or I made an easy cilantro aioli by tossing some minced cilantro in some mayo.

This recipe is also a very cheap option for a filling main dish. Total cost of ingredients was under $10.

West Indies Salmon Cakes
Makes 6

2 cups flaked salmon
2 cloves garlic, minced
1/3 c onion, minced
1/2 c flour
2 tsp baking powder
1 large egg, whisked
1 tsp curry powder
1/2 tsp cumin
1/2 tsp salt
Pepper to taste
1/2 tsp crushed red pepper

Combine all ingredients in a large bowl and mix until well combined. With hands, form 6 patties and set aside. In a frying pan, pour a tbsp or two of oil. Heat over medium high heat. Fry patties for 2-3 minutes each side until done. If freezing, place between layers of wax/parchment paper in freezer bags and freeze. Thaw and cook as above.

2009-06-28T15:01:00.003-04:00

Tilapia Poached in a Chipotle Mushroom Broth

Listen, I like gourmet foods. I really do. I love eating at fancy restaurants, I love truffles, I love anything foodie. But the thing is, that's about 8% of what I cook at home on a regular basis.

Money is tight for everyone these days. Everyone's talking about budgets and cutting back and doing without some of those luxuries we once indulged in. Even I am looking at ways on cutting back, especially moving from an apartment with a roommate, splitting expenses, to my own abode.

That's why I love this recipe. It's fancy enough to serve to guests, yet cheap enough that you can serve it without feeling guilty about blowing your food budget. This recipe serves 4 and cost less than $10!

And not only is it cost effective, but it's also dead-easy to make. I love poached fish recipes, because they really are almost foolproof! Since the fish is simmering in a flavorful broth, you'd really have to almost go completely out of your way to overcook it. The 2 chipotles give it a bit of a kick, so if you're sensitive to spicy foods, I'd use 1/2 to 1 pepper. Now go ahead and give this simple recipe a try - you'll have dinner on the table in less than 30 minutes!

Tilapia Poached in a Chipotle Mushroom Broth
Serves 4

Broth
2 chipotle peppers (I used the canned ones in adobo sauce)
1/4 c heavy cream
2 cups vegetable stock
1 clove garlic, minced
1/2 tsp cumin
1/2 tsp onion powder

4 tilapia fillets
A bit of flour, salt, and pepper
2 cups sliced mushrooms
1/4 c fresh cilantro, minced

In food processor, process chipotle peppers and heavy cream until well combined. Add stock, garlic, cumin, and onion powder, and pulse until mixed. Meanwhile, lightly coat tilapia fillets with flour, seasoned with salt and pepper. Set aside.
In large flat skillet, heat a few tbsp of oil over medium heat. Add mushrooms and saute for 2 minutes. Push mushrooms to the side of the pan and add fillets. Allow to
brown for a minute on each side. Then pour broth over mushrooms and fish and cover pan. Allow to simmer 8-10 minutes, until fish is tender and cooked. Sprinkle fresh cilantro over dish and serve immediately. This would be excellent over rice so not a drop of the broth is wasted.

2009-06-24T18:39:00.002-04:00

My kind of bracket competition!

I've never been one for March Madness. I mean, I can sit through a basketball game here or there, but I've never gotten into the frenzy of it all.

During my hiatus from this blog, I received an email from a reader who concocted a bracket out of all of the 28 Cooks' hummus recipes they wanted to try. What a fantastic idea! I'm curious to see who takes the entire thing - I know I would definitely have a hard time picking a winner out of a few of those listed.

And if you're a hummus lover and have yet to check out the 18 hummus recipes on this site, I'd suggest you stroll immediately over to the sidebar and give a few a try.

2009-06-22T18:50:00.004-04:00

The First Meal

Wow - where have I been, right? It's been over 2 months since I've last blogged, and to me, it seems like much more than that. But it's not because I haven't wanted to get into the kitchen - I just haven't had the time. In short, in the past 2 months I:
*Finally graduated from college with a new degree
*Started a new job in a brand-new city
*Packed up and moved to new apartment in said city

I'm finally starting to get settled in my new home and am loving the quietness of the woods that my dining room and living room windows face. Although I still have to adjust to the lighting and windows for my photos, I thought I'd post a picture of the first meal I made tonight in my new home.

No recipes just yet, but I promise as soon as I complete the final move this weekend, I'll be back to share some recipes for all of that summer produce that is so plentiful.

For my first meal, I just had to use something fresh, so I decided to grab some lovely green beans and sauteed them in sesame oil with onion, garlic, and a few pinches of salt. I also tried this recipe for a vegetarian meatloaf option, adding more horseradish, as well as crushed red pepper, montreal steak seasoning, chopped fresh serrano peppers, and plenty of fresh garlic. It's not too bad, although I'll have to post my most favorite vegetarian meat loaf recipe sometime soon. Here's a look at the entire meal:

(please excuse the quality of the picture - my real camera is packed somewhere and I had to use my everyday one)

Enjoy the rest of your day and I'll see you on the flipside of the weekend!

2009-04-05T11:02:00.006-04:00

Where have I been??

So it's been a crazy few weeks. I am about 3 weeks away from finally graduating from college, and I couldn't be more excited. I haven't spent more than a few minutes in my kitchen lately, so no new recipes or pictures today, but I promise some in the very near future.

I did, however, have a lovely experience at Pure Food and Wine, a raw restaurant in NYC. It was absolutely fantastic! I went with a group of friends, and all 6 of us decided to get the chef's tasting. I have pictures, so look for that post, along with a recipe from their cookbook that I've made.

But today's post is about the Kreativ Blogger award I was nominated for a few weeks ago and completely overlooked. I was nominated by the very lovely Raw Vegan Foodie, a blog that I admire and read frequently. She's got some lovely recipes, so take a minute to peruse her pictures and recipes.

Anyway, being nominated means:
1. I must share with you seven things that I love.
2. I must nominate seven other bloggers for the Award.

So...things I love.

First is definitely my family. I have the most incredible parents, who are always there to provide support and love me consistently, no matter what I'm doing or going through. They also inspire me by their knowledge and also their constant committment to be the best caring individuals they can be.

Second is my friends. I truly think I have some of the greatest friends in the world. Most of us have been friends since we graduated from high school some odd 12 years ago, and they always manage to entertain me and keep me laughing.

Thirdly, I love food. I love everything to do with food. I love to eat it, I love to cook it, I love to photograph it - I just love it. I could literally spend hours combing through cookbooks and recipes, jotting down notes and ideas for new recipes. If I'm feeling incredibly stressed, nothing calms me down quite like cooking.

Fourth, I love my job. I've been working in Child Welfare in the abuse unit, and I haven't loved a job quite like this. There are days that I wonder why I like it so much, but for the most part, I enjoy my part in keeping kids safe.

The fifth thing I love is sun and warm weather. Seriously. I don't know if it's because I was born in California or if I'm just a sun baby, but I absolutely adore the sunshine. I even love those hot muggy days when you walk outside and you almost can't catch you're breath, it's that hot.

Sixth on my list is probably traveling. Having grown up as a missionary kid, I had some wonderful opportunities to live and travel in different countries. As an adult, I still try to use my passport as often as possible.

And the seventh thing that I love is honestly just my life. I turned 31 this year, which wasn't nearly as scary as I thought it may be. I'm blessed with so many different opportunites, and I'm surrounded by some of the greatest people in the world. I don't think I've ever felt as comfortable with myself as I have these past few years.

Alright, and now that I've been sappy enough, it's time to nominate 7 bloggers that inspire me, and this task was probably harder than the 7 things I love! I just checked my bloglines and my food blogs list totals almost 250! So picking out just 7 that inspire me was a tough job.

A blog I've been reading for quite some time is Green and Crunchy. Her family has finally transitioned to all raw vegan, which is incredible given that she has 5 lovely children she also homeschools. She's got some great kid-friendly ideas for feeding your children raw-style.

Raw Epicurean is a beautiful website, and not only has some great recipes, but is also chock-full of great information.

Everybody Likes Sandwiches is a blog that's been on my list for years. She's spunky and has great style and I love reading her blog for fantastic ideas.

Another great blog is Straight from the Farm. It's a blog after my own heart, eating fresh and local produce. Her photography is awesome and it's very inspiring to read.

I must have dozens of recipes printed out from Adventures of Raw Goddess Heathy. Even if you're not a raw foodist, as I aspire to be at some point, she's got some great healthy raw recipes that you shouldn't miss out on.

Rawmazing is another great blog from a raw foodist. She's got some really tasty cracker and bread recipes that are on my list of things to try.

And finally, the Urban Vegan is another one of my must clicks. Great recipes, but also lots of great information about saving money and being green-friendly.

Well, that's all she wrote! This post was supposed to have pictures in it, but my photo software wasn't working at the moment, so I skipped them.

Have a great rest of the weekend!

2009-03-23T07:24:00.002-04:00

Vegetable Quiche To Go

I often struggle with eating breakfast in the morning. It's not that I don't have the time, it's just that I usually forget or don't put the effort into it. Then of course I'm starving by 9:30 and scrounging through the office looking for something to eat.

I discovered these in a South Beach Diet cookbook, but they really are quite fantastic for anyone's breakfast. One batch makes enough for almost a week's worth of meals, and they store well in the fridge. They're exceptionally easy to make and only take about 35 minutes from start to finish. They also freeze well, so you can easily have these on hand to pop into the microwave on those busy mornings. I used mushrooms, onion, and spinach, but you could easily substitute whatever veggies you have on hand - green peppers, tomatoes, asparagus, etc. Here are some tasty variations:

Feeling Greek? Throw in spinach, feta, and mushrooms.
Feeling Mexican? Try adding some salsa, green peppers, and some mexican spices.
Feeling Fancy? Try smoked salmon, chopped red onion, and capers.

The possibilites are virtually endless. So go ahead and give this quick breakfast a try!

Vegetable Quiche To Go
Makes 6 servings

2 tbsp olive oil
3/4 c chopped onion
1 c chopped mushrooms
1 c chopped fresh spinach leaves
1 c shredded cheese
2 cups Egg Beaters (or equivalent in real eggs)
1/2 tsp garlic powder
1/2 to 1 tsp of your favorite seasoning salt
1/4 tsp crushed red pepper flakes (optional)
Pepper to taste

Preheat oven to 350. In saucepan, heat oil over medium high heat. Add onion and mushroom, and saute until tender, about 3 minutes. Add spinach and stir until wilted. Remove from heat. Place foil muffin liners in a 12-cup muffin pan. Place 1 tbsp of vegetable mixture in each cup. Top with a pinch of cheese. In a large bowl, whisk egg beaters with seasonings and evenly divide into muffin cups. Place into oven and bake for 20 minutes, or until a knife inserted comes out clean. Cool and remove liners. Store in refrigerator or freezer.

2009-03-15T20:44:00.002-04:00

Winners!

Alright - so the time has come to pick the winners. I'm very excited to be giving 5 copies of this delicious book to some very lucky readers. So without further ado, the winners, as chosen by Random.org, along with their most favorite baked goods, are:

1 - Carrie, who says, "Cinnamon buns! I like to make them because they seem extra special, but they're not that difficult. And they taste so gooey and good."

2 - Ashley, who has a penchant for "Moist, savory quickbreads. Mmmmm."

3 - DS, who says that their "favorite baked dessert is Rhubarb Crunch from the Mennonite Cook Book."

4 - Katie Nell likes "most baked goods, but probably my favorite is coffeecake, of any kind!"

and 5 - Kickpleat, who loves a good "coconut and raspberry jam bar. mmm."

Congratulations, winners! Please contact me at 28 cooks AT gmail DOT com so that I can mail off your cookbook!

2009-03-10T10:50:00.002-04:00

Back from Jamaica with a Cookbook Giveaway!

So I'm back to business here at 28Cooks. And during my absence, I actually took a much-needed vacation to Jamaica. It was absolutely incredible! We stayed at a newer resort in Runaway Bay, the Gran Bahia Principe, which I highly recommend. It was huge with over 860 rooms, but it never felt crowded. The food was actually pretty good, considering it was an all-inclusive, and we only stood in 1 line for about 5 minutes for dinner one night. We also got the chance to climb the Dunn's River Waterfalls, which were beautiful and amazing, as well as take a Jeep tour down through a few towns and then up into the mountains. All in all, it was a fantastic trip.

And when I returned, I found a box of cookbooks awaiting me. A publishing company had offered to send me 1, but actually sent me 6! So their mistake is your gain! I'm giving away 5 copies of Baking Unplugged.

This book is specifically taking baking back to the basics and starting from scratch. There are plenty of good old recipes, such as Sour Cream Crumb Cake, Blueberry Muffins, and Moist Vanilla Pound Cake.

And all you have to do is simply leave me a comment and tell me what your favorite baked good is, whether it is to bake it or to eat it. That's it! Simply leave your comment by March 14th and I'll pick a winner at random and post on the 15th.

Good Luck! And now I'm off to adjust to the cold weather...

2009-02-16T10:55:00.002-05:00

Thai Slaw

It's the dead of winter here on the East Coast, which is typically when people crave heavy, warm, comfort foods. However, I'm of the opposite line of thinking, and crave things that make me think of warm weather.

I found this slaw recipe on The Daily Raw Cafe and immediately bookmarked it. I had all of the ingredients stocked in my pantry, so I gave it a go. I made a few moderations to the original recipe, and let me tell you - it's absolutely delicious. The dressing is quite fantastic, and I think it would be wonderful as a regular salad dressing or as a dipping sauce for spring rolls.

The recipe literally took me about 20 minutes to make, so this is one you should file away for when you have limited time but want something tasty. I also think this would be a great twist on the traditional coleslaws for those upcoming barbeques and spring get-togethers!

Thai Slaw
A variation of a recipe from the Daily Raw Cafe
Serves 4

Dressing
1/2 c raw almond butter
1/4 c coconut oil
1 tbsp agave nectar
Zest and juice of one lime
1 tsp minced ginger
1 clove garlic, minced
1/2 tbsp crushed red pepper
1/4 tsp salt

Slaw
4 cups Napa cabbage, finely shredded
2 cups red cabbage, finely shredded
1 cup carrot, finely shredded
1 tbsp fresh mint, minced
1 tbsp fresh cilantro, minced

Combine all dressing ingredients in a small food processor. Process until well combined. In a large bowl, combine all slaw ingredients. Pour dressing over slaw ingredients and toss well. Allow to rest in the fridge for at least 2 hours before serving, although overnight is best. Enjoy!!

2009-02-07T12:11:00.003-05:00

Indian Avocado Spinach Dip

There are few foods I love more than Mexican and Indian foods. I seriously think I could eat either or both of these everyday for the rest of my life without a problem. So this dip is right up my alley, with the combination of the Avocado and the Indian spice.

This dip couldn't be any easier to make. There are only 3 ingredients other than spices, and there's no added fat so you can simply enjoy the freshness of the vegetables. If you're tired of schlepping the same old spinach artichoke dip to parties, give this dip a try for a tasty and interesting twist!

Oh, and this recipe is completely raw for all you raw foodies out there!

Indian Avocado Spinach Dip

2 avocados, cut in half and scooped out
3 cups packed baby spinach leaves
1 tbsp lemon juice
1/2 tsp garam masala
1/8-1/4 tsp salt
Freshly cracked pepper

In a food processor, combine avocados, spinach, and lemon juice until creamy. Add garam masala, salt, and pepper and pulse until well combined.

2009-02-04T09:14:00.002-05:00

Fun with the Dehydrator: Raw Lemon Macaroons

I'm not much of a sweet person, but if I do crave something sweet, it's usually either an oatmeal cookie or something of the lemon family. I love lemon meringue pie and lemon squares, so to make a lemon macaroon was a no-brainer for me.

The best part about this recipe is that you can easily just refrigerate these after making the batter and have a no-bake chilled cookie, so if you don't have a dehydrator, you can still enjoy them! I also believe, although I haven't tried it, that you could easily bake these in the oven on a very low temp for an hour or two.
If you're looking for more of a traditional macaroon baked in the oven, try these Coconut Cardamom Macaroons.

Lemon Macaroons
2 cups shredded coconut
1/2 c coconut butter
2 tsp vanilla
1/4 c agave
1/2 c cashews, ground into flour
Juice and zest from 2 lemons

Mix all ingredients together. If using the dehydrator, form into mounds and place on dehydrator tray. Dehydrate at 115 degrees for 12 hours, until they are nice and crispy on the outside, yet still moist on the inside. Enjoy!

2009-02-02T19:24:00.002-05:00

The beginning of another week...

It's been 2 weeks since I posted. Wow. To be honest, I've been so busy with work and life that I haven't had the time to post any new recipes. Combine that with the fact that now when I get home from work, it's too dark for great pictures, and you find yourself with an empty blog.

Not to say I haven't been cooking, though. I've actually been using the dehydrator like a crazy person and creating new recipes. Although I realize this is an appliance that many homes don't have, it's been fun learning and discovering new things to make in it.

I'm going to post a vegan dehydrator recipe or two this week, and then I'll be back next Monday with some new vegaquarian recipes. I also have a cookbook giveaway waiting in the wings, so be sure to check back.

2009-01-20T08:20:00.001-05:00

Fun with the Dehydrator: Mexican Crackers

So unbeknownst to you, I spent the last 2 weeks eating only raw foods, mostly fruits and vegetables. I like to do this at least twice a year, just giving my body a chance to rest from the indulgence of the holiday season and focus on whole foods. It's amazing how much better I feel when doing it, and to be honest, it flies by and I'm usually sad to see it end.

In the midst of my 2 week "Rawness," I also purchased a new dehydrator. I had been reading some raw foodie blogs and was intrigued by the raw eating lifestyle, which makes significant use of a dehydrator. According to some of what I've read, it's considered raw if it's not heated above 114 degrees. Essentially, you can warm and dry it while still retaining the desirable enzymes.

One of the toughest things for me during "Raw Time" is not having anything crunchy. Although carrots sprinkled with a little kosher salt are pretty darn satisfying, I sometimes just crave the crunch of a chip or a cracker. The recipe for these crackers turned up while reading some of the forums, so I made some adjustments and created these spicy and tasty crackers. I made them in the dehydrator and cooked them at 105 degrees, but I'm sure you could easily bake these in your oven at a very low temperature. Go ahead and give these a try for something different.

Mexican Crackers

1 cup raw sunflower seeds
1 cup raw almonds
1/2 cup flax seeds
1/2 cup raw cashews
3 plum tomatoes, seeded and chopped
1 red bell pepper, diced
1 tsp cumin
2 1/2 tsp salt (I used Adobo)
1 tbsp taco seasoning mix
1 tsp onion powder
1 tsp garlic powder
1/4 tsp cayenne pepper

In a coffee grinder or food processor, process all seeds and nuts until they are ground into flour. In a larger food processor, combine all seeds and remaining ingredients and process until well mixed and smooth. Spread onto teflex or parchment paper thinly, and place into food dehydrator. Dry for a few hours until dry on top, then flip, remove teflex/parchment, and allow to dry until crispy. (This took another 12 hours). Store in well-sealed plastic container or bag.

2009-01-16T12:36:00.003-05:00

Taking your Requests - Cucumber Dill Hummus

Wow - it's been awhile, hasn't it?? I've neglected this for a few weeks, but it sure feels good to be back. And what better way to get back into it than with one of my favorite things to experiment with - HUMMUS!

One thing I love about this blog is that I often get emails from readers, challenging me to take one of their recipes and change it, or they give me awesome suggestions and ask me to come up with a recipe. This recipe is one of the latter, and was suggested by a hummus lover who wanted a Cucumber Dill Hummus. The idea immediately jumped out of the email to me and I knew I had to do it.

As always, this hummus is super easy to make. I think I threw it together in about 15 minutes, and it's a super healthy snack to have on hand. The cucumber and dill fit perfectly, and I think it would be even better topped off with some feta cheese.

On a side note, I have gone through an appliance gathering spree, and have obtained a new food processor, food dehydrator, and blender. I've been experimenting the most with the dehydrator, so don't be surprised if you see some recipes pop up on here for that. And as always, continue to send in your suggestions and ideas. I love to hear from my readers, even when I'm not posting as often as I should. But I promise to have some new recipes for you again next week and get back to my regularly scheduled postings!

Cucumber Dill Hummus

1 (15 oz) can garbanzo beans, rinsed and drained
2 tbsp freshly squeezed lemon juice
1 tbsp tahini
1/2 tsp salt
1 clove garlic, minced
up to 1/3 cup olive oil*
1 c cucumber, peeled and diced
1 heaping tbsp fresh dill, minced

In a food processor, add garbanzos, lemon juice, tahini, salt, and garlic. Turn processor on and slowly drizzle in olive oil, until it's creamy enough. (*I typically use between 1/4 and 1/3 cup) Add in cucumber and dill, and pulse a few times until well combined but not fully incorporated. Allow to chill in the refrigerator for an hour or so until the flavors get all friendly-like. Enjoy!

2009-01-01T11:15:00.002-05:00

Asian Snack Mix and a Happy New Year!

So the holidays have finally come and gone. Mine were quite enjoyable and actually very relaxing this year. I got to spend time with friends, family, and loved ones, which is really what the holidays are all about.

I rung in the New Year in a very relaxed and quiet way. Some friends of mine had a little get-together and we enjoyed some lovely Vietnamese spring rolls and soup. I brought some edamame to enjoy, but I also wanted to make something to snack on in-between courses. I searched online for Asian snack mix recipes, but couldn't find quite what I wanted, which led me to creating my own.

This is quite an easy recipe to make, and the bulk of the time is spent just baking in the oven. You can kick up the spice as much as you want - the recipe below hits about a 2.5 out of 5 on the hot scale, so feel free to adjust the chili-garlic sauce and cayenne pepper to your own tastes. Also, feel free to change the cereals and other snack ingredients to suit your own tastes.

Happy New Year, ya'll!

Asian Snack Mix

2 c corn Chex cereal
2 c wheat Chex cereal
2 c mini-pretzels
1 c wasabi peas
1 c Cheez-it crackers (or Goldfish crackers)
1 c Chow-mein noodles
6 tbsp butter, melted
2 1/2 tbsp ginger stir-fry sauce (I used a Kikkoman brand)
2 1/2 tsp chili powder
2 tsp cumin
1/2 tsp salt (I used Adobo)
1 tsp sesame oil
2 tsp chili-garlic sauce
1/4 tsp cayenne pepper

Preheat oven to 250 degrees. In a large baking pan, combine cereals, pretzels, peas, crackers, and noodles. In a small bowl, whisk together melted butter and remaining ingredients. Pour over snack mixture and stir well, coating pieces evenly. Place into preheated oven and bake 30-45 minutes, stirring every 10-15 minutes or so, until pieces are crisp. Remove from oven and cool.

2008-12-22T07:28:00.003-05:00

And the Winner is....

Thanks to everyone who entered the drawing for this lovely crockpot cookbook. Sounds like there are quite a few crockpots out there getting some serious use. But a question - those of you that have 3-4 crockpots, are you using them all at the same time? I can barely use my one enough!

But onto the winner. Thanks to random.org, the winner of this cookbook is:

Kits54, who sounds like she could use this book to help feed her family of 8! Her comment was:

As the Mother of 8, 2 vegetarians...I need all the help I can get. I use the crock pot lots, but need to use it even more.

Congratulations, Kits!
And thanks to all who entered!

2008-12-17T08:14:00.002-05:00

Another Cookbook Giveaway!

So yesterday dumped a nice little batch of wintry mix here on the East Coast. I think I've said it before, but I am not a huge fan of winter. I would much prefer my winter weather to be around the 60-degree mark.

But with that wintery weather comes a desire for warm and filling foods. This is also the time of year when people start digging out those crockpots and cooking hearty warm meals.

That's why this book is perfect. It's loaded with recipes for your crockpot, many of which sound quite tasty. It covers the full range, starting with appetizers and running straight through to desserts. There are plenty of whole grain and bean variations too, so vegetarians also have plenty of options of things to make.

Go ahead, leave me a comment saying you'd like to win this book by midnite on December 20th. I'll pick a winner at random on December 21st. Good Luck!!!

2008-12-11T09:58:00.002-05:00

Wild Mushroom and Goat Cheese Puff Pastry Braid

So finals are finally done and thankfully, I'm back in the kitchen. Thanks for all of the birthday wishes last week. And now, the holiday crunch is on. I haven't started any of my Christmas shopping, so I really need to get on the ball.

But with the holiday crunch time comes plenty of holiday parties, which I think is the best part. And when having a party, there is nothing better than having some delicious foods to serve your guests. I think you can file this recipe under "Ace in the Hole" category, as it's super simple to make and throw in the oven, and with the exception of the mushrooms, you can have most ingredients on hand in your kitchen at all times.

The puff pastry did take 40 minutes to thaw, which is perfect time for doing the rest of the prep. The mushroom mixture is really just my 5-Minute Mushroom Sauce, so you know that part is easy. By the time the pastry is ready, the rest of the ingredients are assembled and ready to go. This could also be made in puff pastry shells, adding a small amount of goat cheese and mushroom to each cup. Talk about an elegant finger food!

I think you'll really like this one....

Wild Mushroom and Goat Cheese Puff Pastry Braid
Serves 6-8, appetizer size

2 tbsp olive oil
1 clove garlic, minced
2 cups mushrooms, chopped (I used a combination of crimini, shiitake, and oyster)
a pinch of salt
1 tsp butter
1 tsp fresh thyme leaves
1 tsp balsamic vinegar

1/2 pkg puff pastry sheets
1 (3.5 oz) pkg goat cheese, sliced

Allow puff pastry to thaw at room temperature for 40 minutes. In the meantime, heat olive oil in a medium saucepan. Add garlic and saute for 30 seconds. Add mushrooms and salt, cover, and cook for 3-4 minutes, stirring frequently. Add butter, thyme, and balsamic vinegar, and cook for an additional minute or two. Remove from heat.
Preheat oven to 400. Unroll thawed pastry sheet and lightly roll to get rid of creases. On each side, cut 1" slits into the first crease mark. (Here's an excellent quick video to watch that explains it much better than I ever could.) On center of pastry, layer goat cheese slices down center. Spoon mushroom mixture on top of cheese, then braid pastry over filling. Place into preheated oven and bake for 20-25 minutes, until puffy and golden brown. Serve and enjoy!

2008-12-03T06:54:00.002-05:00

Celebratin'!

Hey ya'll! I'll be taking off the rest of the week as I am celebrating my birthday today! Please enjoy this recipe for some lovely cranberry cupcakes with dulce de leche frosting that was posted for a blog anniversary awhile back.

Have a great rest of the week!

2008-12-01T07:35:00.002-05:00

Thai Coconut Curry Stirfy

I absolutely love curry paste. The Vietnamese grocery store by my house sells cans of it for .75 ea, and I always pick up at least 2 every time I go, just in case. The combination of coconut milk and curry paste is one of my favorite tastes, and I wanted to create a stirfry with this delicious sauce. I also added some peanut butter and fresh lime juice for a little twist.

I made this with some very tasty baked tofu, but you could easily substitute chicken if you're a carnivore, or skip the protein all together. Regardless of what you do, I think you'll find this to be a tasty main dish!

Thai Coconut Curry Stirfry
Serves 4

Sauce
1 (15 oz) can coconut milk
1/2 c vegetable broth
1 tbsp red curry paste
1/3 c creamy peanut butter
1 tbsp fresh lime juice
1 tbsp asian garlic chili sauce

2 tbsp sesame oil
1 red bell pepper, cut into slivers
1 c red onion, cut into slivers
1 (1/2 lb) box of baby bella mushrooms, chopped
1 pkg baked tofu, cut into pieces

Combine all sauce ingredients in a food processor and process until well combined. In a large wok, add 2 tbsp sesame oil. Add bell pepper and onion, and saute for 2 minutes. Add mushrooms and saute for an additional 4-5 minutes, until all vegetables are starting to become tender. Add baked tofu and sauce ingredients, stirring well. Bring sauce to a boil, lower heat, then simmer for 3-4 minutes. Serve over rice and enjoy!

2008-11-27T07:46:00.003-05:00

Pumpkin Mascarpone Pie and A Happy Thanksgiving

So before we get into the Holiday wishin' and the deliciousness of the pie I made for my family dinner, we have a winner to announce. The winner of the cookbook, picked with random.org, is Lynn from the blog "Nutrition.Health.Life!" Congratulations! I hope you'll enjoy this cookbook!

Now onto the pie. Let me tell you - this pie is absolutely delicious. I'm not a huge pumpkin pie fan, but it's just one of those things that must be eaten on Thanksgiving. This year, I was commissioned with the making of the pie, so I thought I'd switch it up a bit and try a recipe that I saw in Bon Appetit. The spices in this pie are very tasty, and the addition of the lemon zest and juice add a certain "brightness" to it. Of course, the real fun comes in with the addition of the mascarpone cheese, which gives the pie a nice custardy feel. I definitely recommend giving this pie a try!

And before we get onto the recipe, I'd like to wish everyone a very Happy Thanksgiving! I feel very blessed this year and am very thankful for the friends and family that I have. I'm also very thankful for my wonderful job and the role that I'm able to play, helping to keep kids safe. I hope that wherever you are and whoever you're with, that you enjoy the day and have a very lovely Thanksgiving!

Pumpkin Mascarpone Pie
Adapted from a Bon Appetit recipe

1 (15 oz) can pure pumpkin
1 c packed brown sugar
2 large eggs
1 tsp fresh lemon juice
1 tsp fresh lemon zest
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp vanilla extract
1/4 tsp ground cloves
1/4 tsp salt
1 (8 oz) container mascarpone cheese (or make your own)

Preheat oven to 350. Prepare a pie crust and transfer to a 9-inch glass pie dish. For filling, using an electric mixer, beat pumpkin and sugar together in a large bowl until well combined. Add eggs and next 8 ingredients. Beat until well blended. Add mascarpone cheese and beat just until mixture is smooth. Transfer filling to prepared pie crust. Bake until custard is set, about 55 minutes. Transfer pie to rack and cool. Enjoy!

2008-11-24T07:26:00.003-05:00

Wanna Get a Jump on your Holiday Cooking??

Then win this cookbook!

I was pleasantly surprised when I flipped through "Pillsbury Best of the Bake-Off Cookbook: Recipes from America's Favorite Cooking Contest" to find out it was much more than cookies and pies. It has all sorts of salads and soups, main dishes and side dishes, and some really yummy appetizer ideas!

There's over 410 recipes, and at least half of the recipes have pictures, which is always a good thing in a cookbook. Even if this book isn't up your alley, I'm sure there is someone on your gift list who would love a copy of this great book.

So simply leave me a comment letting me know you'd like to win this book by Wednesday, November 26th, by midnite EST. A winner will be randomly selected on Thanskgiving!

2008-11-21T07:45:00.001-05:00

A lof of the food blogs and message boards I read lately all seem to have the same themes - homemade holiday gifts. With the economy putting a crunch on everyone's finances, it seems as though people are trying to find cheap, yet personal, gifts to give this holiday season. Hopefully this list will come in handy for your holiday gift giving.

Now onto the second part of the Top 10:

6. Who doesn't love a nice tasty beverage? Shown here is Ginger Beer, which would be lovely for sipping over the winter. The syrup can be bottled in a tall bottle with instructions for mixing with soda water. Another great holiday beverage is Coquito, which is a lovely eggnog-ish type beverage perfect for this time of year.

7. Breakfast goodies - I'm one of those who rarely have time for making breakfast in the morning, so I love things that can be put into a baggie and can be eaten on the run. Shown here are my absolute favorite breakfast bars - full of protein and whole grains. They are also hearty and guaranteed to keep you full for a few hours. A nice batch of these would be a unique gift for a food basket. A lovely loaf of this Chai Pumpkin Bread would also be great, or add in a batch of these Morning Bran Muffins. Or even better, throw in some homemade granola. Here's a list of some wonderful options:
*Lemon Green Tea Granola
*Pina Colada Granola
*Gingersnap Granola

8. Hot Sauce - As you know, I'm a huge fan of hot sauce. So a gift of homemade hot sauce would be right up my alley. Shown here is my 7 Pepper Hot Sauce, which is delightfully hot. Or try this Harissa or Red Chile Sauce.

9. Another unique gift for those holiday gift baskets would be a bottle homemade salad dressing. Shown here is one of my favorites, the Gingered 3-Seed Dressing. This Sundried Tomato Vinaigrette would also be tasty, as well as this Asian Pear Dressing. And if you're worried about putting a refrigerated item in a basket, the perfect solution is tucking in a ice pack from the Dollar Store. That way, items will be kept cold.

10. And finally, the traditional gift of baked sweets. This Cardamom Coconut Macaroons are some of my favorite Holiday cookies. Rosemary Shortbread is also a lovely little treat to have a with a cuppa tea. I think I would love to get a batch of Dark Chocolate Peanut Butter Brownies as a gift. Of course, these Fleur De Sel Caramels would be lovely sprinkled in the basket as well.

Hopefully you have some great ideas for your gift baskets. I'd love to hear what you're including in yours. Leave me a comment and let me know what your loved ones will be receiving from you this year!

2008-11-19T07:45:00.001-05:00

Top 10 Gifts for your Homemade Holiday Gift Giving

The holiday seasons are upon us and nothing is more personal than giving a basket of homemade goodies from your own kitchen. Here are the first 5 in a list of 10 of treats to get your gift-giving underway.

1. Looking for a quick and easy Christmas gift? Nothing is quicker and tastier than spiced nuts. And the best part - most of these recipes can be made in about 20 minutes. Shown here are Lemon Pepper Cashews, but here are plenty more variations for your holiday gift giving:

*Jasmine Tea Glazed Almonds
*Chili Chai Walnuts
*Sweet and Spicy Walnuts
*Green Tea Wasabi Almonds
*Chili Lime Peanuts
*Spiced Mixed Nuts

2. Tasty salsas are also a great gift. Although most of these recipes must be refrigerated, they would be perfect for your holiday gift baskets. This is the Tomatillo Chipotle Salsa, but here's a few more variations:

*Bueno Fresh Salsa
*Black Bean Salsa
*Pineapple Cilantro Salsa
*Habanero Garlic Salsa
*Caribbean Habanero Pineapple Salsa

3. Seasoning Blends are also an excellent gift. Not only can you whip up huge quantities in a short amount of time, but they are also a personalized and tasty gift that everyone can use. Shown above is the Cracked Pepper Seasoning blend, which is my favorite for fish, seafood, and vegetables. The Dukkha blend would also be perfect for those who have a flair for something different.

4. Jams and Jellies are a great gift to make, especially since you can make them ahead of time to have on hand for last-minute gifting. This is the Basil Wine Jelly, which is one of my favorites. It's tasty and perfect for serving with cheese and crackers. The Hot Pepper and Garlic Jelly would also be a welcome addition to any cheese plate at your next holiday party.

5. Savory Biscuits, biscotti, and crackers are another great gift to make ahead of time and tuck into gift baskets. These Green Peppercorn Asiago Biscuits are rather tasty and are the perfect little nibble. Sundried Tomato Peppercorn biscotti are perfect for a quick savory snack, and these Polenta Crackers are a dip's dream.

Check back on Friday for the rest of the Top 10!

2008-11-17T07:45:00.000-05:00

Caribbean Habanero Pineapple Salsa

So since the Habenero Garlic Salsa was such a success, I decided I wanted to try another variation to use up more of the habaneros I was gifted with recently. I had some leftover jerk paste from the Jerk-roasted Sweet Potatoes, and I thought it may go perfectly in a salsa. Since I was giving the double whammy of heat, both from the habaneros and the jerk paste, I threw in some crushed pineapple for a lighter sweeter taste.

It was a match made in heaven. Now don't get me wrong - the pineapple does add a sweet component to balance out some of the heat, but this salsa is hot! Of course, it may have something to do with the full cup of habaneros and the hot jerk seasoning paste, but this is a fire sauce. Yet, it has such a great flavor that it's almost addictive.

This would also be a perfect holiday gift for those chili-heads on your gift list. Check back on Wednesday for my Top 10 recipes for holiday gift giving.

Caribbean Habanero Pineapple Salsa

4 cups tomatoes, seeded and roughly chopped
1 cup fresh habanero peppers, destemmed
1 cup onion, roughly chopped
1 (8 oz) can tomato sauce
2 tbsp jerk seasoning paste
1/2 c crushed pineapple

In blender, combine tomatoes, habaneros, onion, tomato sauce, and jerk seasoning paste. Process until chunky yet well blended. Pour into a medium sized saucepan and simmer over low heat for 35-45 minutes, stirring frequently. Stir in crushed pineapple and simmer for another 4-5 minutes. This can be placed in canning jars and refrigerated.

2008-11-13T14:38:00.000-05:00

Chipotle Potato and Soyrizo Chowdah

I have a confession. It's literally been a week or two since I've actually made anything in my kitchen. Crazy, huh?? And when I actually made this, it felt incredible to be back behind the stove creating and cooking.

I wanted something hearty and filling, yet something with some kick. I was walking through the grocery store and my eyes lit on soyrizo, which is something I've never worked with. I also threw some potatoes in there and a can of chipotle peppers, hoping it would all flow together well.

I'm pleased to report that they did. The chipotles provide just the right amount of heat, and the potatoes add a nice hearty feel to it that is sure to leave you satisfied on a cold winter's night. For those carnivores, you could totally substitute chorizo. And since this recipe only has 6 ingredients, not including salt or pepper, it's a cinch to make! This is one of those hearty winter soups to be enjoyed all season long!

Chipotle Potato and Soyrizo Chowdah
Serves 6-8

1 (12 oz) pkg soyrizo (or regular chorizo)
6 cups diced potatoes
2 (32 oz) pkgs of vegetable broth
2-3 chipotle peppers with 1 tbsp Adobo sauce
1 1/2 tsp cumin
Salt/pepper
1/2 c soy creamer (or regular half & half)

In a large pot, crumble soyrizo and cook for 5 minutes over medium high heat. Remove from pot and set aside. Add potatoes and saute for a minute or two. Add broth and bring to a boil. Boil for 5 minutes, stirring frequently. Meanwhile, process chipotle peppers and adobo sauce in food processor until minced well. Add to soup, along with cumin. Season to taste with salt and pepper. Continue to boil until potatoes are tender. Process for a few seconds with an immersion blender, leaving some chunks of potato. (Alternately, you can pour half of the soup into a blender and process until smooth). Add in cooked chorizo and soy creamer. Stir well and simmer soup for an additional 5 minutes. Serve and enjoy!

2008-11-07T16:44:00.003-05:00

I know. I KNOW! I've been a very bad blogger. It's been a few weeks since I've posted.

I wish I could regale you with stories of fun adventures I've been having, but in all honesty, it's just been the overwhelming pace of school, 2 jobs, and some other issues that have kept me away from here.

I do promise i'll be back next week with some new recipes.

Until then,
Enjoy your weekend!!

2008-10-15T17:55:00.002-04:00

Garlic Parmesan Edamame

So the other night I was at Checker's (yes, again) with some old friends of mine. Someone ordered the Garlic Parmesan Wings. Now I obviously am not a chicken eater, but the sauce smelled so good that I immediately wanted to try and use it with something.

I kicked around a few ideas in my head and had a list of things to try. Yet it wasn't until I picked up some edamame (which I always try to keep on hand in my freezer for a quick delicious snack) that it hit me - it would be perfect together.

Seriously - WOW! No, really. This is absolutely fantastic. It literally takes about 15 minutes to make and is amazingly tasty. I think this may have just become my absolute favorite way to eat it.

Go ahead - give it a try!

Garlic Parmesan Edamame
Serves 4

1 (16 oz) pkg frozen edamame in shell
1/2 c extra-virgin olive oil
4 cloves garlic, minced
1/2 c Italian-seasoned bread crumbs
1/2 c freshly grated Parmesan cheese
salt to taste

Steam edamame in microwave until slightly warm and not frozen. (You can do this one of 2 ways - I have a microwave steamer that I use, or even easier is throwing the edamame in a ziploc bag with about a tbsp of water, sealing it, leaving a small opening for steam, and heating it on high for 2 minutes) Drain and set aside.

In a small food processor, combine olive oil and garlic. Process until well-combined. Heat a wok over medium high heat. Add edamame and toss for a few seconds. Add garlic oil and saute for a minute or two, stirring constantly. Add breadcrumbs, Parmesan, and salt and toss until well coated. Serve immediately.

2008-10-08T20:09:00.003-04:00

Stuffed Artichokes

Part of what I really love about cooking is the constant desire to know more about it. There's nothing I love more than reading through cookbooks and jotting down recipe ideas and flavor combinations. I guess that makes me a food dork, but I don't care.

One of my favorite things to do is to randomly pick out something at the grocery store that I either have no idea what it is or have never prepared it before in my life. And that's where these artichokes came in. Although I've had them a few times, I've never actually prepared them. And not only have I never prepared them, but I actually had no idea what to do with them. But that didn't scare me. I immediately threw 2 in my bag and vowed to hit up both Google and my go-to cookbook when I got home. (Seriously, if you do not have either Mark Bittman's "How to Cook Everything" or "How to Cook Everything Vegetarian," then you must get thee straight to your bookstore).

Anyway, I came home, threw these on the counter and stared at them for a bit before I tackled them. First off, watch this video. It will absolutely give you the tools you need to prepare them. Secondly, I caution you - artichokes are dangerous little things and have sharp little spiky points, so use caution when preparing them. And finally, I won't lie when I say these are sort of a high-maintenance vegetable to prepare. You peel, core, and prepare them, and then it's 25 minutes in the steamer, followed by 20 minutes in a hot oven. The good part, though, is that most of this time is non-active time, so it's not like you're slaving over a hot stove endlessly.

For the stuffing, I used panko, but only because I love the light flaky texture of it. You can easily substitute regular bread crumbs. I also used fresh thyme, but only because I had it on hand. Feel free to use whatever fresh herb floats your boat. I also used a truffle olive oil, but only because I could.

No matter how you make these, I can guarantee they will be surprisingly delicious and well worth the prep time.

Stuffed Artichokes
Serves 2

2 large artichokes
1/2 c Italian Seasoned panko crumbs
1/4 c freshly shaved Parmesan cheese
3 tbsp fresh thyme, or 1 tsp dried thyme
1 tbsp olive oil

Destem, de-choke, and remove the tough outer leaves from the artichokes. (the video is very helpful for this). Bring a steamer with water to a boil. Add artichokes, bottoms up, to steamer and steam for 20 minutes. While they are steaming, combine remaining ingredients in bowl. Remove artichokes from steamer and place bottom down in a baking dish. Preheat oven to 375. Drizzle artichokes with a small amount of olive oil. Place spoonfulls of stuffing mix in center, as well as packed in between the leaves. Place into oven and bake for 20 minutes. Serve and enjoy.

2008-10-07T10:56:00.004-04:00

Indian-Spiced Nuts

So obviously, if you peek through my "snacks" recipes, you'll see that I have a slight obsession with salty snacks, especially nuts. Not only are spiced nuts extremely easy to make, but you can essentially use any blend of spices to suit any purpose. And everyone usually likes nibblies, so these are perfect to put out at parties or when you have unexpected guests.

The Indian-Spiced Peanut Brittle was such a hit with my friends and family, but it's something you can only eat every so often, due to the high sugar content. I decided to use those spices, yet just make a mixed nut batch. And quite frankly, I think they came out perfectly. I also added some black sesame seeds for a nice little twist, but feel free to use regular sesame seeds in their place. And although I've used pine nuts, walnuts, cashews, and almonds, feel free to substitute whatever nuts you like best.

Indian-Spiced Nuts

1/4 heaping tsp coriander seed
1/4 heaping tsp fennel seed
1/4 heaping tsp yellow mustard seed
1/4 heaping tsp white peppercorns
1/4 heaping tsp cumin seed
1/2 tsp black sesame seeds
1/4 tsp coarse kosher salt
1/8 tsp ground chipotle chile powder (optional)

1/4 c raw pinenuts
1/2 c raw walnuts
1/2 c raw almonds
3/4 c raw cashews
1/2 c sugar

In a small skillet, toast coriander, fennel, mustard seed, peppercorns, and cumin seeds for a few minutes, or until they start to pop. Shake continuously throughout this process. Remove from heat and allow to cool for a minute or two. Place in mortar and pestle (or spice grinder) and process until coarsely ground. Place in a small container and add sesame seeds, salt, and chipotle powder.

In large pan, combine nuts and sugar over medium high heat. Stir frequently until sugar starts to melt. Lower heat, and stir continuously for 10 minutes, or until sugar starts to fully melt and cover nuts. Add spice mixture and continue to cook for an additional 30 seconds, until nuts are well glazed and pepper is well mixed in. Pour onto sheet of wax paper on a cooling rack and spread out. Allow to cool. Store in tightly-sealed container.

Looking for more?? Try these:
*Chili Lime Peanuts
*Lemon Pepper Cashews
*Jasmine Tea and Ginger Almonds
*Chili Chai Walnuts
*Sweet and Spicy Walnuts
*Green Tea Wasabi Almonds

2008-10-02T14:58:00.002-04:00

Mushroom and Smoked Garlic Cream Sauce

So I've got this smoker now, right? And I must admit, I'm slightly obsessed with it. It's a lot of fun to play around with, and I've been researching all sorts of things to throw in there and try.

This week, it was garlic. I used hickory wood and smoked a few heads of fresh local garlic. And let me tell you - FANTASTIC! I just tossed them in some olive oil, some kosher salt, and freshly cracked pepper, threw it in the smoker, and smoked it for about 45 minutes. It came out perfectly!

So I wanted a dish to highlight this great ingredient, so I decided to try a cream sauce with pasta. Boy, is this a great dish. The smoked garlic sits center stage, yet it has the hearty flavor of the fresh baby bella mushrooms, as well as the shiitakes, to back it up.

But don't worry - if you don't have access to any smoked garlic, go ahead and substitute your standard roasted garlic. The flavor will be much different, but will still be delicious. Either way you make this, I'm sure you'll enjoy it!

Mushroom and Smoked Garlic Cream Sauce
Serves 4

1/4 oz dried shiitake mushrooms
3/4 c hot water
2 cups chopped baby bella mushrooms
1 entire head smoked garlic (or roasted garlic)
1 cup heavy cream (or soy creamer)
Salt and pepper
8 oz dried pasta, prepared according to directions (I used Campanelle)

In a small bowl, cover dried shiitake mushrooms with hot water. Allow to sit for at least 15 minutes. While those are soaking, clean and chop the baby bella mushrooms. Drain reconstituted mushrooms, saving the soaking water. Finely chop reconstituted mushrooms and set aside. Peel head of garlic and place cloves into food processor. Add heavy cream and process for about 30 seconds. In a medium-sized saucepan, heat 2 tbsp olive oil. Add baby bella and shiitake mushrooms, and saute for 2-3 minutes until they start to soften up. Add the mushroom soaking water and the garlic-cream mixture, and bring to a boil. Lower heat to medium and simmer until mixture reduces and coats the back of a spoon, about 15 minutes. (If you are inpatient, whisk 1 tsp of cornstarch into a tbsp or two of additional heavy cream, add to sauce, and simmer a minute or two until thickened). Season to taste with salt and pepper. Serve sauce over prepared pasta.

2008-09-23T07:30:00.000-04:00

Jerk-roasted Sweet Potatoes

One of the things I love about fall is the necessity for warm and hearty meals. Fall is the perfect time for roasting things, and since I obviously don't roast much in the way of meat, vegetables get my full attention. There are so many fall vegetables that lend themselves to a nice slow roast in the oven. And the best part about it is that you can throw them in the oven while you prepare the rest of the meal, having an effortless side dish in a matter of time.

I recently picked up some tasty jerk seasoning paste at the grocery store and wanted to try it in a few ways. I have some other ideas up my sleeve, but I wanted to try it with sweet potatoes first. What a delicious and easy combination! There are only 3 ingredients and in a matter of 30 minutes, you have yourself a delicious side dish, perfect for any fall meal.

Jerk-roasted Sweet Potatoes
Serves 4

4 cups peeled sweet potatoes, diced into 1/2" cubes
1/8 c olive oil
1/4-1/3 c jerk seasoning paste*

Preheat oven to 425. In a mixing bowl, combine all ingredients. Place in a lightly-oiled baking dish. Put into the heated oven and roast for 25-30 minutes, stirring occasionally. Serve immediately.

If you can't find jerk seasoning paste in your grocery store, here are some recipes for making your own.

Looking for more roasted vegetable ideas??
*Roasted Vegetables 101
*Roasted Potatoes with Green Olives and Caper Vinaigrette
*Harissa-roasted Potatoes
*Lemon Feta Roasted Beets
*Not-your-Mama's Brussel Sprouts