Crash Course

A simple plate of protein and vegetables can sometimes be so much more.

Take this meal as a perfect example.

It starts with of a collision of worlds: a vegetarian-protein-packed base lending support to my favorite post-veg paprika style chicken.  It ends with an explosion of contrasting flavors: a bang of paprika spice grounded by nutty lentils, sweet coconut milk, carrots, a red bell pepper mellowing bitter kale greens.

The result: a wholesome combination that can be made again and again.  Omit the chicken and go full-veg for a lighter version, keep the chicken or sub salmon for a post-workout muscle rebuild, and definitely save the leftovers for a delicious, pack-able, work-day lunch.

Coconut Lentil Bowls with Paprika Chicken

Note: original recipe inspiration was lost but I think it was altered from Food52!


Ingredients

For the Lentils

• 1/2 sweet onion, chopped
• 2 t garlic, minced
• 2 T oil
• 1 c lentils, uncooked
• 2 t basil, dried
• salt and pepper to taste
• 2 1/2 c water
• 7 oz full fat coconut milk, very well shaken 
• 2 medium carrots, shredded
• 1/2 red bell pepper
• 4 c kale, chopped

For the Chicken

• 1 T oil
• 1 lb chicken
• 2 t smoked paprika
• 1 t garlic, powdered
• 1 t onion, powdered
• 1/2 t red pepper
• 1/4 t cumin
• 1 t salt

Combine

For the Lentils

1. Heat two tablespoons of oil in a medium pot over medium heat then add the onions and garlic and saute for 5-7 minutes.
2. Add the lentils, basil, salt, pepper, and water.
3. Bring to a boil over high heat for 10 minutes then reduce heat to low, stir in the coconut milk, carrots, and pepper and simmer for 20 minutes or until lentils are just cooked through.
4. Stir in the kale and cook until just wilted.

For the Chicken

1. Preheat your oven to 350 and line a baking sheet with parchment paper.
2. Whisk the spices together in a small dish.
3. Trim any extra fat off the chicken, rub lightly with oil, and sprinkle the spices onto each side of the chicken so each piece is well coated.
4. Bake for 15-20 minutes or until cooked through.

Notes:

1. If you want this to be a 30 minutes dinner I suggest starting by prepping all of the veggies and spices, then preheating the oven, then starting the lentils.  Once you reduce them to a simmer you can focus on the chicken and get it going.
2. This meal is best with a side of fresh, toasted bread.
3. Enjoy!

Anise Scones with Cranberry and Raisin

My favorite weekend morning treat from childhood had to be these scones.

We would have them packed full of sharp cheddar cheese or cranberries or even chocolate chips and, although I stay away from the latter version, every now and then I still like to knead up an interesting batch for a breakfast treat.

My newest version uses the warm spice of anise seeds, cardamom, and coriander to complement the sweet, juicy raisins and tangy cranberries that are tucked into the layers of flaky dough.  The result is a curiously comforting flavor that is an ideal compliment to a morning cup of coffee, green smoothie, or eggs.

Mom's Scones with Anise, Cranberry, and Raisin

Ingredients:

• 1 c white flour
• 1 c whole wheat flour
• 1 T baking powder
• 1/2 t salt
• 1 T anise seeds
• 1 T sugar
• 1/2 t cardamom
• 1/2 t coriander
• 8 T butter, room temperature
• 1/4 c cranberries
• 1/4 c raisins
• 1/2 c almond milk
• 1 large egg

Combine:

1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper or a silicon sheet.
2. In a medium bowl, stir the flour, baking powder, salt, anise, sugar, cardamom, and coriander together.
3. Break the butter into the flour with your hands or a pastry cutter until the mixture has the consistency of small crumbs.
4. Stir in the raisins and cranberries, breaking apart any clumps that form.
5. Beat the egg and milk together in a separate small bowl, then pour the liquid into the flour mixture.
6. Use a large metal spoon to fold the liquid into the flour until well combined then spoon it into a large ball.
7. Sprinkle a plastic cutting board with some flour, place the ball of dough on it and flatten into a disc, reshaping the sides as needed.  Use a sharp knife to cut the disc into 8 triangles, wetting the blade with water between each cut.
8. Space the triangles of dough evenly apart on the baking sheet and bake for 9-11 minutes until just golden brown around the bottom edges.
9. Transfer to a cooling rack for a few minutes then enjoy!

Mint Chocolate

I hear echoes of my mom's voice when I realize I like something that I hated years ago, she always warned "you're taste buds will change will change when you're older - just wait".

I'm not sure if it's for the better, because I now love things like tomatoes and broccoli, or if it's for the worse because I now love more baked goods, like these minted double chocolate cookies.

Although there are not many children who will say no to chocolate, there is something that comes off as SO reminiscent of a re-purposed tube of toothpaste in a minted baked good.

I honestly think my younger self would even approve of these cookies though.  They've been described as amazing, delicious, and the best cookies ever.  Strangers declared their love for me over them.  So next time you want to mix up a batch of chocolate chip cookies you should also brave the substitutions below, not only to blow your own mind, but also the taste buds of all your cookie testers.

Enjoy!

Minted Double Chocolate Cookies

Dry Ingredients:

• 1 c wheat flour
• 1 c white flour
• 1/2 t baking soda
• pinch of salt

Wet Ingredients:

• 1 stick unsalted butter, softened to room temperature
• 1 stick of margarine, softened to room temperature
• 3/4 c dark brown sugar, packed
• 1/2 c white sugar
• 2 large eggs
• 3 oz bittersweet chocolate, melted
• 1 oz milk chocoalte, melted
• 2 t peppermint extract

Mix-Ins:

• 11 oz white chocolate, chips or chunks

Combine:

1. Line a baking sheet with parchment paper and preheat the oven to 375 degrees
2. Using a tight-wired whisk, mix together the dry ingredients in a medium sized mixing bowl.
3. In a separate medium sized metal mixing bowl, use the same whisk to beat the butter.
4. Add in the sugar and beat until light and creamy.
5. Add in one egg and beat in until well incorporated, then add the next egg and beat in again.
6. Place the chocolate in a small bowl and microwave for 15 seconds at a time until it is melted, stirring gently with a fork in between intervals.
7. Gently fold the melted chocolate into the egg mixture, then gently fold in the peppermint extract.
8. Partially fold the dry ingredients into the wet ingredients, add the chocolate chips, then mix completely but gently.
9. Place 1 tablespoon sized pieces of dough about 2-3 inches apart on a baking sheet - these cookies will spread a lot as they cook so you don't want them to be too close together.
10. Bake for 10-12 minutes, let sit for 1-2 minutes, then transfer to a cooling rack.
11. Enjoy!

Lamb Salad

When I first started to write this I was focused less on the salad and more on the "star" of the show: the delicious, juicy lambs balls that top it.

Then I remembered the mint dressing they're drizzled with.

And the pickled shallots.

And the toasted naan.

Then I realized this dish isn't really about meat balls, it's about the way these flavors mingle perfectly together.

Lamb has a fat content that makes it the best choice for holding together and absorbing seasonings.  All of that fat needs something to cut it - shallots quickly pickled in red wine vinegar were my choice.  Of course the vinegar comes with a sharp side though, a zing that needs a little rounding out by something like sweet mint.

A bed of spinach, a sprinkle of feta and red pepper, a few slices of buttery, garlicky bread just because, and I think we've discovered heaven on a plate.

Lamb Salad


Ingredients:

For the meatballs:

• 2 t cumin
• 1/2 t crushed red pepper flakes
• 1/2 t salt
• 1 t black pepper
• 1/2 t cinnamon
• 2 t oregano
• 1 t smoked paprika
• 6 cloves garlic, minced
• 1/4 sweet onion, grated
• 1 lb of ground lamb

For the shallots:

• 3 shallots,thinly sliced
• 1 t salt
• Red wine vinegar and boiling water as needed

For the mint dressing:

• 15 mint leaves, minced
• 1 T white vinegar
• 1 T olive oil
• Salt and pepper as desired

For the Garnish:

• Baby spinach
• Garlic naan, toasted
• Feta
• Cucumber slices
• Crushed red pepper flakes as desired

Combine:

1. Preheat the oven to 400 degrees, line a baking sheet with parchment paper, and bring some water to a boil.
2. Slice the shallots thinly, place in a small dish, add in the salt and cover 3/4 of the way with red wine vinegar, then cover with boiling water and set aside.
3. Stir together the ingredients for the dressing and set aside.
4. Stir together the spices, garlic, and onion in a medium sized mixing bowl.
5. Add the lamb to the bowl and gently fold the meat into the spices.  Make sure the meat is thoroughly combined but don't over-mix, or else the meat balls will become too tough.
6. Roll large spoonfuls of the meat into round balls and place evenly spaced apart on the baking sheet. Bake for 10-15 minutes until browned on the outside but just pink in the center.
7. While you wait toast pieces of naan over an open flame or in a toaster.
8. Place a large handful of baby spinach on a plate, top with the cooked meatballs, drizzle with mint dressing, top with shallots, feta, and red pepper flakes.
9. Enjoy!

Gingy Muffys

I few months ago I was inspired by a recipe from Green Kitchen Stories and made these amazing Cranberry Cacao Almond Muffins.

They came out a perfect texture and flavor for a hearty breakfast muffins and I almost immediately knew I wanted to try making them again with a few more alterations. 

These muffins are perfect because they have a hearty and healthy feeling created by the oats and nuts.  They're not too heavy but still have a chewy, sturdy texture that will fill you up and can also hold up against some serious flavor.  Which is how I knew it would be the perfect background for a version made with bran and jam-packed with ginger!

If you are a ginger lover this recipe will sing to your soul as powdered ginger and turmeric are mixed into the flour base to give it a nicely distributed spice, while chunks of candied ginger add some extra bite.  Needless to say, this is a recipe that will definitely wake you up on a cellular level in the morning - enjoy!

Ginger Bran Muffins

Ingredients

Dry Ingredients:

• 1 c walnuts
• 1 c raw oats
• 1/3 c bran
• 1/3 c wheat flour
• 1 t baking powder
• 1/2 t baking soda
• 1/2 t cardamom
• 2 t turmeric
• 1 t cinnamon
• 2 t ginger, powdered
• 1/2 t salt
• 2 T chia seeds
• 1/2 c candied ginger pieces, chopped

Wet Ingredients:

• 3 eggs
• 1/2 c dark brown sugar
• 5 oz whole fat greek yogurt
• 3 tablespoons oil of choice
• 1 t vanilla extract
• 1/3 c almond milk

Combine

1. Preheat the oven to 350 degrees.  Dip a paper towel into some shortening and use it to grease a muffin tin.
2. Dump the walnuts into a food processor and blend on medium speed for 2 minutes until they are minced.
3. Add in the oats and blend for another minute or two, until the mixture is consistently sized.
4. Detach the processor bowl from the base and remove the blade.  Stir in the bran, flour, baking powder and soda, spices, chia seeds, and candied ginger pieces.
5. In a small metal mixing bowl whisk the eggs, add the sugar and whisk again for 1-2 minutes, the fold in the yogurt, oil, vanilla, and milk.
6. Using a metal spoon stir the egg mixture into the bowl of the food processor.  Note: the batter should be much more liquid than a typical muffin batter.
7. Evenly distribute the batter into the muffin tin and bake for approximately 20 minutes until a toothpick comes out mostly clean.
8. Transfer to a cooling rack for a few minutes and enjoy!

Casserole Soup

What does soup have to do with casserole?

Obviously, that it's also the best way to use up your dwindling second-hand stockpile of ingredients.

So if you happen to be staring at the contents of your fridge wondering what to do with those few stalks of celery and half a head of cabbage, or even if you've just come back from the farmer's market with some spring potatoes and carrots, this recipe is for you.

I helped justify this wintery chicken soup as "spring" worthy by adding some red wine vinegar to the broth.  It may sound bold (read: strange), but the vinegar adds a little zing that cuts the salty weight of a typical chicken soup and gives it a borscht-like lightness making it a poor man's Progresso perfect for chasing away a lingering cold just in time to welcome warmer days.

Spring Chicken Soup with Red Wine and Cabbage

Ingredients

• 2 chicken breasts, cut into bite sized pieces, brushed with oil, and lightly salted
• 3 T olive oil
• 1 large gold potato, diced
• 1/2 a sweet onion, sliced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2-3 stalks of celery, sliced
• 3 bay leaves
• 1 t thyme
• salt and pepper to taste
• 1/2 cup red wine vinegar
• Water or Broth as needed
• 1/2 a cabbage, sliced and broken up

Combine

1. Heat the olive oil in a large pot over medium heat until it shimmers then add the chicken to the pan.
2. Cook for 1-2 minutes on each side then mix in the potato, onion, garlic bay leaves, and thyme and cook for 5 minutes.
3. Mix in the carrots, celery, salt, and pepper and continue cooking for another 2 minutes.
4. Pour in the vinegar and enough broth to cover the saute by an inch.
5. Bring the liquid to a boil for 5 minutes then simmer for 15 minutes.
6. Add the cabbage and simmer for another 5 minutes.
7. Enjoy!

Fancy Ramen

Edited Version

When I announced my move to NYC a few months ago my decision was greeted with lots and lots and lots of warnings about how expensive New York can be.


Luckily, I had already spent the better part of a year thinking about saving up for the trip, had stripped away all of my delusions of a sex-in-the-city-esque apartment, and had prepared for a slew of opinions from the non-city-go-er peanut gallery.  I came anyways, prepared to be curling up with an empty piggy bank in a cardboard box on the side of the road sooner rather than later, and was shocked that I was actually saving money once I moved to BK.  The actual cost of living here is feasible for now, it's actually the choice of spending that adds up quickly.


Case in point: the fancy ramen craze that has literally taken over the city.


Yes, soup is great and yes, soup that is served with a plethora of toppings is even more greatly appreciated, but.... paying fifteen plus for soup that you could make on your own for a fraction of the cost?  Not great.


Luckily again, ramen is super easy to make and super cheap, even when you treat yourself to the marinated steak topping, so grab a bowl and start topping!

Steak and Eggs, Ramen Style

Ingredients

For the marinade:

• 2 inches of ginger, grated
• 3 large cloves garlic, minced
• 2 scallions
• 2 t chili
• 2 t cayenne
• 1 T sesame oil
• 1 T chili oil
• 1/2 c rice vinegar
• 1/2 c soy sauce
• 1 lime, juiced and zested
• 1+ lbs flank steak, with any extra fat trimmed off

For the broth:

• 3 t ginger, grated
• 1/4 jalapeno, finely minced
• 3 lg cloves garlic, minced
• 4 c low sodium chicken broth
• 1/4-1/2 c soy sauce
• 1 packet of ramen noodles, with the seasoning discarded
• 1-2 lg handfuls collard greens, chopped

Toppings:

• 1 scallion
• 1-2 ribs celery
• 1-2 radish, thinly sliced
• 1-2 eggs, boiled separately to preference

Combine

For the Ramen:

1. Stir together the ingredients for the marinade in a small-medium mixing bowl.
2. Add the steak, pushing it under the marinade so it is well covered, cover the bowl with saran wrap, refrigerate for 30 mins to an hour.
3. In a small pot, bring salted water to a boil to cook the eggs.
4. In a separate large pot, heat a tablespoon of olive oil over high heat.  The steak I used was approximately 1/2 inch thick so I cooked it only for 2 minutes on each side, if that.  When the steak is cooked to your liking pull it out of the pan, cut into strips, and set aside.
5. Add the garlic, ginger, and jalapeno to the pot and cook until fragrant.
6. Add the broth and soy sauce and boil for 15 minutes.
7. Add the ramen noodles and collard greens and cook for 2 minutes.  Add the strips of steak and cook for 1 more minute.
8. Ladle some broth, noodles, steak, and greens into a bowl.  Top with an egg, slices of radish, scallions, celery, and an extra drizzle of sesame oil.
9. Enjoy!

For the leftovers:

1. Heat a tablespoon of oil in a skillet over medium heat.
2. Toast several corn tortillas until browned.
3. Meanwhile nuke some leftover steak strips in the microwave.
4. Fill the tortillas with steak, radish, scallions or cilantro, and cheddar cheese.
5. Squeeze lots of lime juice on each before enjoying!