Cauliflower Buffalo Wings-

May 21, 2013 by jazzy01

As many of you know, cauliflower is my favorite vegetable. I have eaten it many ways: baked, broiled, boiled and fried. However, I have never tried it battered and tossed with a hot sauce. These are a very nice alternative to chicken wings on a football game party. So while the carnivores, like my fiancé, are chowing down on some wings, I can eat my vegan/vegetarian version and still enjoy the flavor of a game day. The original recipe comes from http://tastykitchen.com/blog/2012/12/cauliflower-buffalo-wings/ and I think she did a great job making a classic dish into a healthy snack.

Ingredients:

1 head of Cauliflower, cut into florets
1 cup Almond Milk
3/4 cup Flour
2 teaspoons Garlic Powder
1 tablespoon Butter or Margarine
1/2 – 1 cup Frank’s Red Hot Sauce (the more spicy you want it, add more hot sauce)
- Note: If you make the sauce too spicy, add more melted butter
Optional: Blue Cheese or Ranch Dressing

Step 1: Pre-heat oven to 450 F.

Step 2: Cut cauliflower into florets.

Step 3: In a medium-sized bowl stir together almond milk, flour and garlic powder.

Step 4: Toss cauliflower into the batter. Shake off excess batter. Place cauliflower on a baking sheet lined with parchment paper. Bake for 18 minutes.

Step 5: Melt butter/margarine in a large bowl. Mix melted butter and hot sauce together.

Step 6: Toss cauliflower pieces with sauce until well coated.

Optional: Serve with blue cheese or ranch dressing.

Step 7: Eat and Enjoy!

Garlic-Herbed Mushrooms

May 20, 2013 by jazzy01

This recipe has to be the easiest and tastiest way of cooking mushrooms ever! Three ingredients in a crock pot and in a few hours you have mouth-watering mushrooms in a decadent gravy. Use all that extra gravy and pour it over some mashed potatoes or the main entre you are serving. My fiancé Ben and I gobbled up the entire thing!

Ingredients:

1 pound of Button Mushrooms
1/2 cup of Butter
1 envelope of Lipton’s Savory Herb with Garlic (or your favorite flavor like Ranch or French Onion)

Step 1: Wipe down your mushrooms with a damp paper towel or cloth.

Step 2: Melt butter and seasonings.

Step 3: Place mushrooms in the crock pot. Pour melted butter and herbs over mushrooms and give a quick stir to coat mushrooms.

Step 4: Set crock pot from 1-4 hours.

Step 5: Eat and Enjoy!

Corn Fritters with Tomato-Avocado Salsa

May 19, 2013 by jazzy01

Today is my five-year anniversary to my fiancé. In one more year, I will be a married woman. One of the things I really enjoy doing is cooking for and with my fiancé. I taught Ben how to cook, starting from the basics. We started with boiling water, difference between chopping and dicing, and later how experiment with seasonings. Like all first time cooks, he had a lot of mishaps. However, today we made something a new recipe for our anniversary. I loved that even though they were fried, they were light tasting and refreshing.

The original recipe comes from http://www.annies-eats.com/2011/08/25/corn-cakes-with-tomato-avocado-relish/.

Ingredients for Corn Fritters:

3 large ears of Corn, shucked
1 cup Flour
1/2 cup Cornmeal (oops forgot to put this in the picture)
1/4 cup Red Onion, finely diced
1/4 cup thinly sliced Fresh Basil (I used fresh purple and green basil from my garden)
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
Salt and Ground Pepper, to taste
2 large Eggs, lightly beaten
2 tablespoons Buttermilk
2 tablespoons Butter, melted
Your choice of Oil for frying

Ingredients for Relish:

1 large Tomato, chopped
1 Scallion, minced
1 tablespoon minced Basil
1 clove Garlic, minced
1 1/2 teaspoon Olive Oil
1 1/2 teaspoon White Vinegar
Coarse Salt and Ground Pepper, to taste
1 Avocado, diced
Optional: Ranch Dressing

Step 1: Prepare all the chopping and mincing for the relish ingredients. Place and mix lightly in a medium-sized bowl.

*Note: You can make the salsa the night before and refrigerate. Omit the avocado and add when you finish making the corn fritters.

Step 2: Place 2 cups of the corn kernels in the food processor and pulse several times. The corn should be slightly pureed but still a little chunky.

Step 3: Add corn puree, flour, cornmeal, onion, basil, baking powder, and baking soda to a medium-sized bowl.

Step 4: Season with salt and pepper to taste. Stir well.

Step 5: Add the eggs, buttermilk, and butter, and stir.

Step 6: Pour enough oil to coat the bottom of a large skillet. Heat at medium to medium-high heat.

Step 7: Scoop heaping spoonfuls of corn mix into the oil. Fry 1-2 minutes on each side, until golden brown.

Step 8: Transfer to a wire cooling rack.

*Do not place directly on paper towels because it will make the fritters soggy.

Step 9: Top each fritter with salsa and/or ranch dressing.

Step 10: Eat and Enjoy!

Monster Cookies

May 19, 2013 by jazzy01

I got this recipe from the BRT at my school, which she brought as a treat for “Family Day.” These cookies were the highlight of my day. For the children and the family that came, they probably had a wonderful time… but for the teacher, this is a very stressful time. So I take great pleasure in the little things, like having the kids being able to sit still while I do lessons even though their parents are being distracting in the background. Or having five minutes to escape 11 hyper little boys to take a bathroom break. Or tasting this chewy, chocolate concoctions.

Ingredients:

1 1/2 cups Creamy Peanut Butter
1 cup packed Light Brown Sugar
1 cup granulated White Sugar
1 stick Unsalted Butter, softened
3 large Eggs
1 tablespoon Vanilla Extract
4 1/2 cups Quick Cooking Oats
2 teaspoons Baking Soda
1 cup Semi-Sweet Chocolate Chips
1 cup M&M’s

Step 1: Pre-heat oven to 350°F.

Step 2: In a large bowl, combine the peanut butter, granulated sugar, brown sugar and butter. Mix until well combined.

Step 3: Mix in the eggs and vanilla extract.

Step 4: Mix in the oats and baking soda.

Step 5: Stir in the chips and M&M’s.

Step 6: Drop the cookies by big spoonfuls on the cookie sheets that are lined with parchment paper.

Step 7: Bake 10 to 12 minutes. Cool on cookie sheets until cookies are set because they will be too gooey and fall apart. Then, transfer to wire racks to finish cooling.

Step 8: Eat and Enjoy!

Portobello Super Sandwich

April 23, 2013 by jazzy01

I have no idea how this sandwich originally got its name, but this is what it was called on my “whole foods” app on my phone. I am super excited for this magnificent sandwich since I am making the bread AND the roasted red peppers from scratch. The apartment is smelling sooooo good right now that I can’t believe I am waiting so patiently. This is my well-deserved dinner after a long day at work and then a laborious dinner. However, I don’t blame you if you want to buy the pre-jarred red peppers and store-bought bread. It is the quick and easy version of this recipe… but it was so worth it!

Ingredients:

2 Portobello Mushrooms
1/4 cup Balsamic Vinaigrette
2 pieces of Focaccia Bread
2 slice of Provolone Cheese or Vegan Mozzarella
2 jars of Roasted Red Peppers (or two bell peppers that you roast on your own)
Handful of your favorite greens, like Arugula or Spinach

Step 1: Marinate mushrooms in balsamic for 20 minutes. (I turned them once in a while to coat both sides)

Step 2: Pre-heat broiler. Broil mushrooms 6-7 minutes on each side, until lightly browned.

Step 3: Cut the broiled mushrooms into 1-inch thick slices.

Step 4: Place mushroom on one focaccia slice, place cheese over mushroom, and lay peppers and greens on top of the cheese. Place slice of bread over top of everything.

Step 5: Eat and Enjoy!

How to Marinate Tofu

April 21, 2013 by jazzy01

Tofu is a very bland ingredient and it needs to be pumped up with flavors. What makes it such a handy ingredients is its ability to be so versatile for cooking methods. It can be steamed, pan-fried, deep friend, boiled, sautéed, and more. Here is a step-by-step, picture-by-picture process of infusing tofu with flavor.

Ingredients:

Extra-Firm Tofu (the firmness will make it feel more like meat)
Your favorite Marinade

Step 1: Cut out the desired amount of tofu from the package and wrap it in a clean towel.

Step 2: Lay a heavy brick or a pot with cans in it over the tofu to help drain the excess liquid for 30-60 minutes.

Step 3: Your tofu will be very flat and ready to absorb some flavors like a sponge. Place tofu in a bowl and marinate for 20-60 minutes.

Step 4: Choose your desire of cooking. I sautéed the tofu for about 5 minutes on each side to get it golden brown.

Step 5: Eat and Enjoy!

Japanese Curry ‘Kare’

April 20, 2013 by jazzy01

My friend Scott was in the mood to cook Kare (meaning curry), which is a popular meal in Japan. He lived there for a bit and was craving this easy-to-make meal. Apparently this meal is so popular that children make this after coming home from school. Scott came over loaded with the necessary ingredients and together we recreated a favorite Japanese meal of his… and now one of mine. I have sampled different curry dishes before and have never been a fan. This recipe was savory and not overpowering in strong, pungent spices. This meal is delicious and a group of us gobbled it up and had seconds

Thanks Scott for teaching me this awesome meal!

Servings: 6-8 people

Ingredients:

8 cups of cooked Jasmine Rice
1 large White Onion, diced
Olive Oil, for drizzling
1 cup sliced carrots
1 large Green Bell Pepper, chopped
6 small Red Potatoes, cubed
2 Garlic Cloves, minced (Sorry, we forgot to include this in picture)
2 teaspoons freshly grated Ginger
1 teaspoon Black Pepper (Sorry, we forgot to include this in picture)
7 Golden Curry Sauce Mix Cubes, medium-hot
4 cups Water

Step 1: In a large sauce pan, drizzle olive oil. Saute onions, garlic and ginger over medium-high heat until soft and golden, about 5-10 minutes.

Step 2: Add peppers, potatoes and carrots. Toss to cook with onions.

Step 3: Add black pepper.

Step 4: Chop curry cubes to make it easier to dissolve (great tip Scott!)

Step 5: Add water and curry cubes. Raise heat to high. Boil for 3-5 minutes.

Step 6: Reduce heat to medium and cook for 15 minutes or until sauce is thickened until a gravy forms and potatoes are soft. It will turn a lovely brown color.

Step 7: Serve over hot jasmine rice.

Step 8: Eat and Enjoy!

Black Bean Empanadas

March 14, 2013 by jazzy01

I grew up eating cheese empanadas. Every Sundays we would visit my Grandparents in Coney Island, NY. My Papa (Grandpa) would often be shirtless, have his hair in a small pony-tail (because he knew by grandmother hated his pony-tail) and would often make my sister and I a grilled cheese sandwich or cheese empanadas, which when you think about it are basically the same thing. He passed away a few years ago but when I start rolling out the empanadas I think of him.

I like to experiment with the empanadas filling and different ways of making them. Traditionally you would fry them and stuff them with meat and cheese. Frying is never a healthy way of eating anything, but oh so yummy! I found a way to bake them that leaves them crispy and without the greasy fingers.

*Note: Empanadas can be filled with virtually any stuffing you want; savory or sweet. I decided to make a delicious version of re-fried beans, without the frying.

Ingredients:

5 Empanadas (Goya Discos Grandes)
1 can of Black Beans (15.25 oz)
3/4 of a large Red Pepper, roughly chopped
2 Garlic Cloves
1/8 teaspoon Cayenne Pepper
1/4 teaspoon Black Pepper
1/4 teaspoon Cumin
1 teaspoon Salt
1 teaspoon Granulated Garlic
Flour for dusting
4-5 tablespoons of Olive Oil
1-2 tablespoons of Water
Optional: Salsa for dipping

Step 1: Rinse black beans.

Step 2: In a food processor, combine black beans, garlic cloves and red pepper.

Step 3: Add cayenne pepper, black pepper, cumin, salt, and granulated garlic. Blend into a smooth paste.

Step 4: Dust counter top, rolling-pin and empanadas before rolling them out. I like to roll mine out to about 10 inches in diameter.

*My disks are never fully circles because I suck at rolling out dough.

Step 5: Using a spoon, spoon one or two plops of black bean paste into the middle of the empanada disk.

Step 6: Wet your finger with the water and rub into along half the empanada edge.

Step 7: Fold over empanada to make half a circle or crescent.

Step 8: Using a fork, press down the edges to seal the empanada.

Step 9: Place on a baking sheet covered with parchment paper.

Step 10: Repeat steps 5-9 for each empanada.

Step 11: Pre-heat oven to 400 degrees.

Step 12: Put olive in a small bowl. Brush each side of the empanada with olive oil.

Step 13: Bake for 10-15 minutes.

Step 14: Let cool before serving. Serve with salsa and/or sour cream.

Step 15: Eat and Enjoy!

Sweet Potato and Peanut Soup…Say What?!

March 10, 2013 by jazzy01

There is about two months to my best friend’s wedding and I have to look good for the pictures since I am a bridesmaid. So eating healthy is a pretty big step to looking and feeling sexy. I have had this recipe saved for a couple of months since I started my healthy kick, but I have been nervous to try it. I am NOT a sweet potato fan but her pictures and ingredient list looked so interesting I kept returning to look at it. I halved the original recipe ( http://www.healthyseasonalrecipes.com/sweet-potato-and-peanut-soup/) and took out the lime because I am allergic to it. I also added garlic powder, extra salt and cayenne to make the flavors pop some more. The soup came out very good and was a prefect 1st course to our meal

Yields: 5-6 cups of Soup

Ingredients:

2 tablespoons Canola Oil
1 1/2 cups Onions, diced
2 Garlic Cloves, minced
1 1/2 Celery Stalks, diced
3 cups Vegetable Broth (I used Better than Bouillon)
1 lb Sweet Potato, peeled and cut into 1 inch pieces
1 1/2 teaspoon Salt
1 teaspoon Granulated Garlic
1 teaspoon Cayenne Pepper
6 ounces Lite Coconut Milk
1/3 cup Salted or Roasted Unsalted Peanuts (Personally I think either would serve its purpose)
Optional: Chopped cilantro, chopped Peanuts and Sriracha for garnish

Step 1: Heat oil in a Dutch oven over medium heat.

Step 2: Add the onion and garlic. Stir for about 5 minutes or until the onion starts to brown.

Step 3: Add celery, broth, sweet potato, granulated garlic, cayenne and salt. Raise heat to high, cover and bring to a boil.

Step 4: Once a boil starts, reduce the heat to a simmer and cook for about 15 minutes (Potatoes will be soft).Stirring occasionally.

Step 5: Remove 1/2 the soup and puree. Add it back into the dutch oven.

Step 6: Puree the coconut milk and peanuts until smooth. Add milk to soup.

Optional: Garnish with peanuts, cilantro, and/or hot sauce.

Step 7: Eat and Enjoy!

Baked Kale Chips- Adventuring into the Greens

January 14, 2013 by jazzy01

This weekend I went to a local farmers market with my best friend. In order to get the good stuff, you have to get there VERY early on a Saturday morning to beat the elderly and enthusiastic health nuts. It is a pretty small market, with only a dozen vendors, but people lined up at the gate awaiting the organic produce. The gate is locked until someone rings a bell and the people all charge in. It was similar to a stampede (yet filled with recyclable bags, Asian families, and elderly women).

The produce was very pretty and I fell in love with some of the local honey. It was so freaking delicious and she gave you free samples of the six different varieties. My goal in going was actually for the strawberries, which in Florida is in season to start harvesting. I am going to make strawberry jam, so check back later this week for the recipe. My bff is a vegetarian and possibly a soon-to-be convert to a vegan. As a vegetarian, she needs to find more ways to put fruits and veggies in her diet. One stand had these beautiful kale bunches and since neither one of us never had one, we said “Why not?” Kale chips, and other healthy veggie chips, are becoming a new hit in the healthy recipe community. It was time for us to jump on board and try out a new cuisine. The original recipe comes from http://www.foodnetwork.com/recipes/melissa-darabian/crispy-kale-chips-recipe/index.html.

Update: My bff loved this recipe and said it had an aftertaste of baked pumpkin seeds. I could see what she was talking about but I couldn’t get over the taste and texture of crispy leaf. I kept thinking I was eating a fallen fall leaf from outside. I would not eat this again but would make it for other kale lovers.

Ingredients: