These refried black beans were served with the butternut squash and sweet potato soup. Since I'm not able to eat salads, or any foods that require chewing, I snuck in a pile of spinach to compensate for missed greens. Sure, cooked greens are never as healthy as fresh, but you have to make due with what you got, right? :)
Anyway, these beans can be whipped up in a snap. I used canned black beans, but you can soak your own beans prior to following the recipe below. Be sure to top it with cojita cheese or another spicy cheese to get the traditional flavor of black beans - you'll never know the greens are in there!
The cooler fall weather calls for a warm soup - not that I'd know as I've been cooped up in my apartment taking care of my teeth. It looked cold out and I needed a soft food item, so it's a win-win.
This soup is a mega-soup. It contains four vegetables and one fruit, packing a punch of health and strong fall flavors. I served it with a side of vegetarian refried black beans to strike a balance with protein.
It's been well over a year since my last post on Peace Out, Mac & Cheese. My blog was dying a slow death of intermittent, uninspired posts. Cooking is just not as fun when you don't have anyone to do it with/for.
There's two other reasons I decided to start up again: a temporary, soft-food-only diet and a healthy lunch club with my coworkers.
Soft-Food Diet (to clarify, this does not mean cat food)
I had some substantial dental work done and, as a result, I'm following a soft-food diet from now until November 10. While it's quite limiting, I thought it would be a fun challenge to prepare soft foods that are nutritious and creative (remember...no mac & cheese!). I also follow a Paleo-inspired diet that adds another layer of consideration. More on that below...
Healthy Lunch Club
Shalini, Rebecca, and me!
One of the highlights of my job are my coworkers, and they're just not any coworkers, they're coworkers who are all in on eating healthy! Inspired by my office-mate, Rebecca, who takes the Paleo diet very seriously (with the exception of cheese and the occasional trip to FroZenYo), my coworker Shalini, Kirk (who works two blocks away), and myself joined forces with her to create the Healthy Lunch Club.
Basically, we each bring lunch for the group one day a week, and it can only contain protein, fruits, veggies, and light dairy (no beans, grains, bread, etc). We also choose an ingredient of the week that we all have to use in our dish - past ingredients include lamb, lemon, pork belly, and jicama, to name a few. It's a lot of fun and forces us out of our culinary comfort zones while keeping us trim at the same time!
The Healthy Lunch Club always has a great meal to share so I plan to post those recipes from time to time. Who knows - maybe I'll even have some guest writers from the club :)
Greetings, POMAC followers...all 29 of you! Almost a month has passed since my last post and I'll admit that cooking has not been on the forefront of my activities. Aside from a delicious Lentil and Sweet Potato Stew that I have yet to write about, I haven't done much cooking. I've been feeling a bit uninspired and lethargic and have been internalizing the onset of my 29th birthday a bit too much.
Over the past few days, I experienced one of the worst illnesses I can remember. I was completely wiped out, called out of work and slept for a personal record of 13 hours. While some of this is unavoidable I believe that my sub-par diet played a huge role in my weakened immune system. Once I started feeling better, my inspiration returned and I renewed my commitment to healthy eating.
My starting point? These delicious vegetarian enchiladas. Filled with sweet potatoes, carrots, onions and yellow squash, they contain a ton of fresh ingredients to get me back on track. They're topped off with cilantro and avocado and a homemade tomato-based enchilada sauce. If you're a fan of leftovers, this recipe makes enough for at least three meals. Here's to your health!
My closet friends know that I am NOT a fan of football but, like most people, I am a fan of food. So, when my Baltimore Raven's-obsessed friends invited me over for a little game watching and snacks, I wanted to bring a healthy yet satisfying dish.
You'll notice that this butternut squash risotto doesn't contain any cream - the original recipe is actually vegan - yet it is a savory dish that is on par with more traditional risottos. It also takes much less time than a typical risotto and does not require constant stirring of the dish (and, in some cases, multiple cooks watching the pot). Just keep in mind that part of the flavoring of the sauce is from crushed cashews so it's probably best to check for food allergies in advance.
I encourage you to make this dish for your next event. Super Bowl, anyone?
Whenever I think of the meals served during the holidays, Cream Cheese Potatoes is the first that comes to mind. The main dish may vary, as well as other side dishes, but this potato casserole has been the staple of Thanksgiving, Christmas and Easter meals for as long as I can remember. They are flavorful but not overpowering, and taste better over time, so they can be made a day or two ahead and reduce the stress so often found during the holiday season.
Side note: If you're traveling, I recommend cooking these potatoes in two smaller Pyrex dishes as opposed to a large dish. This allows the food to be reheated quicker and is easier to manage as oven sizes may vary.
It looks like I'm on a total Sheryl Crow kick these days, because this recipe comes straight from her awesome cookbook, If It Makes You Healthy. It's super simple - all you need is a food processor and several kitchen staples and you'll be on your way to making a fantastic white bean dip that's perfect for easy snacking or even a holiday party.
I might be speaking too soon about kitchen staples; I think the most important ingredient in this recipe is smoked paprika. This particular type of paprika is most commonly found in specialty food stores. If you're local to the Washington, DC area, you might want to check out The Spice and Tea Exchange at 1069 Wisconsin Avenue, NW, although it looks like they have locations all over the country. They have an amazing selection of specialty spices and teas. However, I'm sure regular paprika will work in a pinch.
Sheryl Crow once sang out "this ain't no disco, this ain't no country club either..." well, whenever I think of this Sweet Potato and Parsnip Mash, which is made in a way similar to mashed potatoes, I want to sing out "these ain't no mashed potatoes". While both potato dishes are delicious, this particular mash puts a flavorful spin on the more traditional white potato mash.
Perhaps my horrible singing is a reason to stop cooking alone, but all joking aside, these potatoes are quite good. Maybe it's the sweetness of the dish, or the kick of the ginger, but the flavor combination has been a hit among many of my friends. Just don't be fooled by the healthy ingredients; this dish is cooked in heavy whipping cream which negates any health benefits but joins the plethora of yummy treats served during the holidays.
My dear friends, Michelle and Steve, are amazing cooks. They've made fajitas that make even the best Mexican restaurants envious - among other incredible dishes - and I always look forward to dinner at their apartment. That's why I'm thrilled they fully documented their most recent kitchen adventure: Bison Sweet Potato Chili. While I haven't tried this recipe, the ingredients list is fresh and bursting with flavor. I'm sure this chili would be perfect on a crisp Sunday afternoon watching football.
P.S. The good news is that this dish doesn't discriminate between the Redskins (Michelle's favorite team) or the Ravens (Steve's favorite team). :)
My last post on the Lemon and Fennel Risotto was a bit negative, I'll admit. The risotto was delicious but not a quick dish; however, it completely redeemed itself when I made these Lemon and Fennel Risotto Balls with the leftovers! Nothing like getting two meals out of a fairly complicated first round. I especially enjoyed the risotto balls because they still contained the tartness of the original recipe while gaining the crispy fried outer layer from quickly searing them on a cast iron pan.
To make this into a quick and healthy weeknight dinner, I placed the risotto balls over a bed of fresh spinach with avocado and red pepper slices. While I'm not sure these will be a regular in my kitchen due to the total time it required to make, I'm sure I'll be using the general technique with other rice-based dishes looking for a quick pick-me-up.
Ah, risotto...you have such a spotty reputation: on one hand, you're delicious and flavorful; on the other, you're time consuming and patience-testing.
And this lemon and fennel risotto is no different.
For years, I've only heard negative feedback on making risotto and because of this, I've steered clear of ever attempting it. In my opinion, it falls in the same category as roasted beets - good in theory, but perhaps not worth the effort and should be left to the professionals. In any case, I was making a special dinner one night and decided to take the plunge and make risotto. The result? As expected...but it complimented a roasted herb salmon dish and even yielded a second meal of risotto balls.
Searching for another way to get your greens? Look no further than these crispy parmesan kale chips. They're actually quite versatile - they're lightly salted like a snack food but made out of healthy kale ensuring you get another serving of veggies for the day. And, a light topping of fresh parmesan cheese makes for a unique twist that just can't be found on the shelves of your local grocery store.
Give them a try - it's a quick and healthy treat that's sure to be in regular rotation.
Well, my faithful blog readers, I've returned to the blogosphere in (hopefully) full force. I've been traveling a ton and that's had a huge impact on my cooking. Let's just say that my meals have been average at best but I'm looking forward to an uneventful October to get back on track.
I work in downtown Washington, DC and, every Friday, my building hosts a fantastic farmer's market with tons of seasonal produce. I picked up five sweet potatoes and wanted to make a soup instead of the more traditional mash or casserole. Plus, I just bought a Cuisinart immersion blender and what better way to try it out than to make a creamy soup?
Ahh, something I love to hate: photos of food. With an iPhone. I'm completely guilty of it; every picture on this blog is taken with my iPhone 4. So convenient and so simple...why use anything else?
With the advent of instant communication, it's easy to advertise what you're doing, where you are, and who you're with. Technology is continuously changing to satisfy our urge to flaunt our personal lives and many Facebook or Twitter posts seem to be without intent or purpose beyond in-the-moment satisfaction. I'm guilty of it. My friends are guilty of it. But at what cost?
As I've gotten older, technology and social media have evolved to capture every moment, every feeling, every encounter. Nothing is personal or private; our world is getting smaller but it's naive not to consider whether these developments are actually driving us apart. Since joining Facebook in 2004, the product has changed from being a place to connect with friends both new and old to a haven of our best foot forward. As much as I'd like to consider myself a happy, confident and able person, I've found that it's nearly impossible not to compare my life with others. I've been very fortunate in many facets of my life but I'll gladly admit that the constant infiltration of "perfection" on my Newsfeed has, without a doubt, taken a toll on my romantic relationships and, perhaps more importantly, my own self worth and values. I want what others have even if it's not in my best interest or if the timing is off.
Technology and social media beg us to walk the fine line of staying connected or feeling devalued in our own reality. Instead of focusing on our own journey, our own path, we see the paths of others and it becomes a life of the have and the have nots. The simple solution is to power down, sign off, and generally disconnect from the world, but with that comes the risk of losing relationships. Of course, old school options of communications exist, but quick, instant connections reign supreme. I'm still trying to strike the balance between maintaining relationships in an online world while being comfortable in my own skin.
But, I digress. This is a food blog and the intent of the post is to reflect on our obsession with food photography. I don't believe that food photography is a new development; we've documented food for centuries in artwork, as a means of peace, and as a way of separating the have and the have nots. However, the major difference between past and present day food is the change in medium and the intent in which it's documented. Just like any other post showing happiness or perfection, it's all in the message and I believe it's crucial for us to actively consider what we're posting before it goes live, such as what is the intent of my message? Why am I posting this? Is it to spread happiness to others or to merely show off the happiness I've found? I'd like to believe that with strong, more identifiable and obvious intent, comes meaning and thus a more satisfactory life, whether it's with food or anything else.
I'll leave you with a fantastic quote from Stephen Furtick:
The reason we struggle with insecurity is because we compare our behind-the-scenes with everyone else's highlight reel.
It's not very often I make snack food (although the Crescent Rolls were a bit hit) but when an event as special as watching the women's Olympic marathon rolls around, it's time to turn on the oven and cook accordingly. A few friends and I got together to do what only nerdy runners do - record an entire marathon and swear off Facebook, Twitter and the news for the day to avoid learning results - so I made these soft pretzels to help celebrate this special occasion and/or lack of internet contact.
I always crave a good soft pretzel, whether it be from my personal favorite Dayton Farmers Market in the Shenandoah Valley or the more commercialized Auntie Annie's version, they've always had a special place in my taste bud's heart. Surprisingly, these soft pretzels aren't very difficult to make. They're time consuming, yes, but oddly simple considering the warm fuzzy feelings they elicit. Give them a try - you'll be very pleased with the results.
I'm going to start this marshmallow fondant recipe with a disclaimer: it makes a mess and it requires upper body strength.
If you're okay with that...proceed. I've never worked with marshmallow fondant before, but my friend Cat suggested we make a special cake for our friend Liz's bridal shower. Decorating with fondant takes some getting used to, but once you get the hang of it, you can let your creative juices flow. I'm already thinking of reasons to make it again...in someone else's kitchen ;)
Yes, yes, I know I've referred back to the Chicken Yakitori dish several times in my recent posts (in addition to the actual post) but a lot of working and learning went into it, and since then, several other dishes have been based on the ingredients of that effort. However, the coconut rice served as a side dish required minimal work in comparison but really completed the meal. It's flavorful but doesn't require a plethora of ingredients - something I'm sure you'll appreciate.
And hold tight - there's one more recipe from the Chicken Yakitori/coconut rice extravaganza coming soon...
I like to think of this Cous Cous with Roasted Vegetables and Lemon Sesame Ginger dish as a very lucky result of acquiring a random assortment of co-op veggies and Asian flavors from my dish last week...and, of course, goat cheese. It's a power play of nutrients: beets, sweet potatoes, red and green peppers, red onion, yellow squash and zucchini over cous cous that is sure to replenish and reenergize.
The dressing is spot-on. It adds a certain sweetness to the dish and is easily complimented by goat cheese crumbles. All in all, this dish is a quick, fresh meal that is sure to please for days to come.
You may remember my dear friend Liz from a few posts back: she is marrying a wonderful guy named Sal and we celebrated their engagement with Crescent Rolls with Asparagus, Prosciutto and Cream Cheese and Crostini with Seared Strawberries. Now, it's Liz's turn to share a recipe. She and Sal made me this delicious french toast dish after wedding dress shopping and a long run - as you can guess, it was well deserved and loved. Take it away, Liz:
"Inspired by the French toast served at our favorite local
brunch spot, I decided to try this recipe one weekend, and it has since become
our go-to weekend breakfast. From lazy Sunday brunches to cooking for overnight
guests, it is sure to impress. The slightly sweet challah bread and taste of caramelized
sugar and orange liqueur are what set this recipe apart. It’s quick, easy, and
pairs perfectly with classic sides such as scrambled eggs, sausage or seasoned
pan-fried potatoes. Enjoy!"
Last Saturday, I hosted eight friends for dinner and served an Asian-inspired meal. Two of the dishes were straight out of Guy Fieri Food, one of my favorite cookbooks. The main dish, Chicken Yakitori, was another labor of love as it took my friend Justin and I over two hours to prepare, cook, and garnish. The second, a Thai salad, was much more straight forward but flavorful in its own right. I'll share the recipe soon.
Back to the Chicken Yakitori: one thing I've learned about Guy Fieri since owning his cookbook is that he loves to pack a punch, and, as a result, his recipes include many ingredients to bring the flavor he's known for. The Chicken Yakitori is no exception: without having Justin as my right hand man, this recipe could have easily taken the better part of the afternoon to prepare, but with a second set of hands and his expertise, we were able to complete the dish in just over two hours. The result? Absolutely delicious - we both agree that this is the best chicken dish either of us have ever made.
