A Leap of Faith

Moving to Brooklyn on a leap of faith has meant a month filled with lots and ups and downs and running around

 Back and forth from MA to NY, back to back interviews, and back to not having a grocery routine has left me grabbing granola bars for lunch and protein shakes for dinner.

Somewhere between endless errands and escaping the sweaty subway with my pencil skirt stuck to me, I managed to explore the endless markets in my area and sit down for a savior of a meal.

This tabbouleh is your standard recipe topped with roasted tomatoes and seasoned, roasted chickpeas for a little extra twist and a welcome back to the grind!

Roasted Tomato and Chickpea Tabbouleh

Ingredients

• 1 pint cherry tomatoes
• 1 T olive oil
• 1 T balsamic vinegar
• 1 can chickpeas, rinsed very well
• 2 t turmeric
• 2 t oregano
• 1/2 t pepper
• 1 t olive oil
• 1 c bulgur + boiling water as needed
• 3/4 c shallots, finely chopped
• 3/4 c english cucumber, chopped
• 1 lemon, juiced
• 1/2 c olives, sliced
• 1 bunch flat leaf parsley, stemmed and chopped
• Feta, salt, pepper, as desired

Combine

1. Preheat your oven to 400 degrees, line 2 baking sheets with parchment paper, and boil some water.
2. Toss the cherry tomatoes, oil, and vinegar together until well combined and sprinkle with a little salt and pepper.  Scatter the tomatoes on baking sheet number one and start roasting - these need a total of 20-35 minutes of roasting.
3. Toss the chickpeas with the turmeric, oregano, pepper, and oil and scatter on baking sheet number two - these need just 10 minutes total of roasting so you can put them in when the tomatoes are half way done, or put them in now and remember to take them out.
4. While you wait cover the bulgur with boiling water until the water line is two inches higher than the bulgur.  Set aside for 15 minutes.
5. Wash and chop the shallots, cucumber, olives, and parsley.  Toss with lemon juice, salt, and pepper.
6. Drain any excess water from the bulgur then toss it with the parsley mixture,
7. Top with chickpeas, tomatoes, and feta and enjoy!

It's Not Grilled But...

Last summer I fell in love with yakitori marinade.

It's a delicious sauce that is a little sweet, but not as sweet as teriyaki, and is layered with flavors of ginger, anise, and spice.

Despite the fact that yakitori literally means grilled chicken, this sauteed version is pretty legit.  Try the recipe below or throw the ingredients on skewers and grill for a more authentic flavor!

Yakitori Marinade

Ingredients

• 1/2 c low-sodium soy sauce
• 1/4 c rice vinegar
• 2 inches fresh ginger
• 1 t fennel seeds
• 2 t ginger
• 1/2 t salt and pepper
• 1/2 t coriander
• 1/4 t red pepper
• 1-2 T agave, brown sugar, or honey

Combine

1. Blend all ingredients in food processor or blender until well combined.
2. Store in an air-tight container in the fridge for 2-4 weeks.

Grill-less Yakitori Chicken Saute

Ingredients

• 1 1/2 lbs chicken, cleaned and chopped into 2-3 inch strips
• 1/2 red bell pepper, chopped
• 1/2 onion, chopped
• 1 large broccoli, chopped
• 1/2 jalapeno, finely diced
• 2 cloves garlic, minced
• 2 c pineapple chucks
• 2 T fresh basil, chiffonade

Combine

1. In a large dish, cover the chicken in the marinade and let soak for ~30 minutes while refrigerated.
2. Wash and chop the veggies while you wait, then heat two tablespoons of oil in a large pan to medium/medium-high heat.
3. Drop the chicken pieces into the hot pan and brown on both sides until cooked through.
4. Toss in the veggies, stir well, and cover for 2 minutes.
5. Stir in the pineapple and basil and enjoy!

Three's Company or Something Like That

I think that's how the saying goes, right?

If not, they'll be re-writing it after they try this killer grilled cheese.

It reminds me of a fight between siblings... but like in a good way.

You know, Brie is the eldest child up strong against sweet little Apricot, the youngest of siblings.  Every trio has a mediator and coming in with a bang we have spicy Arugula to break things up.

Except nothing will be broken up because these flavors are literally melted together...almost like a post-fight group hug.

Grilled Brie Sandwich with Apricot and Arugula

Ingredients

• 2 slices sandwich bread
• 1 T apricot preserves
• 1 small handful of arugula
• Brie as desired
• Mayo/shortening as needed

Combine

1. Lightly toast your bread.
2. Brush the outsides of the bread with mayo or shortening.
3. Spread the apricot on the inside of one slice, layer with arugula, top with lots of Brie, then cover with second slice of bread - keeping the oiled side out.
4. Transfer to a pan over medium-low heat, cheesy side down first.  Heat until bread is crispy and cheese is melted.
5. Carefully flip with a large, flat spatula and heat the second side until the bread is crispy.
6. Cut in half, diagonally of course, and enjoy!

Monkey Pops

Last week's heat was draining and this week's heat is almost an even match.

When it's this hot out there is only one way to save yourself - by eating popsicles.

For a snack, for dinner, seriously whenever.

This particular recipe was made with Ben & Jerry's Chunky Monkey ice cream on the mind.  If you're a fan of their super-under-rated flavor then you will be super in love with this recipe too.  I highly recommend doubling it so you can fill two popsicle trays at the same time!

Monkey Pops

Ingredients

• 3 ripe bananas, sliced and frozen
• 1/3 c walnuts or peanuts, crushed
• 2 T coconut, shredded, unsweetened
• 1/2 c milk, regular, almond, or coconut
• 1 t cocoa powder

Combine

1. Pulse bananas in food processor 2-3 times then crush at high speed for 2-3 minutes.
2. Add nuts and coconut and blend for 1 minute.
3. Add almond milk and blend again until well combined.
4. Remove the blade from the processor and scrape clean.
5. Using a spoon, swirl the cocoa powder into the mixture then fill a popsicle tray with the mix.
6. Freeze and enjoy!

Sunshine Salad

Although July evaporated before my eyes it felt like one of the busiest months of the year so far.

I started it off with bright eyes and a bushy tail in anticipation of all the summer activities that would be packed into weekends and the extra hours before the setting sun, but am ending it spinning in circles wondering how is it August already? Where did all the time go?

Packed with anti-oxidant rich turmeric for detox, carrots to brighten your summer glow, and sunflower seeds for a little depth: this salad is a sure way to clear the daze from your eyes and re-coup so you can enjoy the last month of summer before it evaporates too!

Sunshine Salad

Ingredients

• 1 medium beet
• 1 T olive oil
• 1 T balsamic vinegar
• Salt and pepper to taste
• 1 c lentils, red or green
• 1 T olive oil
• 2 t turmeric
• 3 c kale, washed and chopped.
• 1 medium carrot, peeled and grated.
• 2 T roasted sunflower seeds
• Dressing: 2 T tahini + 1 lemon juiced + 1-2 T water + salt and pepper to taste

Combine

1. Preheat your oven to 350 degrees and line a baking sheet.
2. Wash, peel, and quarter and slice  the beet.  Toss it with balsamic, oil, salt, and pepper, then roast it for ~20 minutes until fork tender.
3. Rinse and clean the lentils then place them in a pot and cover them with water until they are an inch below the water line.  Bring to a boil over high heat for ~5 minutes, then cover and reduce to low-medium heat until cooked throughout ~20 minutes.
4. While you wait for these to cook, wash and chop some kale.  In a large mixing bowl whisk the tahini, lemon, salt and pepper.  Add 1-2 T water as needed then toss with the kale until well combined.
5. Once completely cooked, toss the lentils with oil and tumeric. Then toss the lentils, carrot, and beets with the kale.  Sprinkle with sunflower seeds and enjoy!