Chocolate Cherry Pops

Ah summer, the time of year in which we enter a delicious sun-kissed face-off of ice cream cone handed life in a bathing suit; a rough season for the gym-going, ice-cream loving people of the world.

Of course we would love to subsist off of ice cream in the summer but, understandably, we don't love negating our 5 am workout sessions.  Time to jump on the knock-off-ice-cream-that's-actually-just-sorbet bandwagon!

I made my first batch last year in the form of Fudgey Fro-nana Pops that are absolutely to die for. You many never need another recipe ever again, but if you also feel the need to experiment try whipping up some Monkey Pops or a batch of these Cherry Buried Chocolate Pops.  Note that these still contain a banana to keep the consistency like ice cream but if you're one of those banana haters you can still enjoy the recipe by substituting extra cherries and a little bit of Greek yogurt instead!

Cherry Buried Chocolate Pops

Ingredients

• 1 medium, very ripe banana
• 2 c frozen cherries
• Small handful of chocolate chips
• Small handful of walnuts
• 1 t vanilla extract
• 1/2 c vanilla almond milk

Combine

1. Slice the banana and freeze it overnight.
2. Using a food processor, blend the frozen banana pieces on high speed until they are very small crumbs, similar to a mince.
3. Add the frozen cherries and blend for 1 minute on high speed.
4. Add the walnuts and chocolate chips and blend for 1 minute on medium speed.
5. Add the vanilla extract and almond milk and blend again until well combined.
6. Spoon the mixture into a popsicle mold and freeze overnight.
7. Enjoy!

Pinto Arugula Feta Almond Shallot and Dill Vinaigrette

Acid and oil.

A pinch of seasonings.

This is how the best dressings are made.  Light, quick, minimal simplicity that will help the ingredients of the salad come together and speak for themselves.

Lately, this vinaigrette has been my go-to.  The dill gives the dressing a Mediterranean feel that is brought out by the bright, red wine vinegar.  In this recipe it adds a little punch to roasted almonds, salty feta, fresh cucumber, shallots, and spicy arugula creating a one-two of bold flavors five times over.

Arugula Salad with Pinto, Feta, Almond, Shallot, and Dill Vinaigrette

Ingredients

For the dressing:

• 1 T red wine vinegar
• 1 T olive oil
• 1/2 t dill, dried
• salt and pepper to taste

For the salad:

• 1/2 c pinto beans, rinsed well
• 1 T roasted, unsalted almonds
• 1 small shallot, sliced
• 3 T cucumber, chopped
• 1 T feta, crumbled
• 1 large handful of arugula

Combine

1. Whisk together the ingredients for the dressing.
2. Toss the arugula in the dressing until well coated.
3. Gently toss in the other ingredients.
4. Enjoy!

Choconana Muffins

There are two types of people in this world: the kind of person who starts every day with breakfast and the kind that doesn't.

As a member of the first group, I would say most of my morning jump starts consist of healthier fare like greek yogurt with fruit and nuts, avocado and eggs, or muesli prepped the night before.

So I'm always mind blown when I see breakfast make it's way to the latter group, as it usually consists of things I would only dream of eating for breakfast but not feel okay eating so early in the day.

Take for example the chocolate muffin.

I've considered this an impostor breakfast food for years but know many a person who will chow one down as a mid-morning "breakfast" without a second thought.

Healthy or not, chocolate for breakfast is every chocoholics dream.  As a member of both the breakfast lovers club and the chocoholics not-so-anonymous group I was tempted to figure out a way to make this "breakfast" desirable before lunch.

Luckily, I possess a pretty healthy banana bread recipe and thought a pretty healthy chocolate version was in order... you know, one that we can all call breakfast worthy.

Choconana Muffins

Ingredients

Dry ingredients:

• 1 1/2 c wheat flour
• 1/3 c unsweetened cocoa
• 1/4 c dark brown sugar
• 1 t baking powder
• 1/2 t baking soda
• 1 t cinnamon
• pinch of salt
• 1/2 c walnuts, chopped (optional)

Wet ingredients:

• 2 lg eggs
• 1/3 c coconut oil
• 3 lg bananas, very ripe
• 1 t vanilla
• 1/4 c unsweetened almond milk

Combine

1. Pre-heat the oven to 375 degrees and grease a muffin tin.
2. In a large mixing bowl whisk together the dry ingredients.
3. In a small mixing bowl use a large fork to mash the bananas, leaving some chunks if desired, then whisk in the eggs, then whisk in the rest of the ingredients.
4. Use the fork to mix the wet ingredients into the dry ingredients until well combined but not over-mixed.
5. Scoop 1/4 cups of the batter into the muffin tin and bake for 12-15 minutes or until cooked through.
6. Enjoy!

Where da Beef

"You always know exactly what you're doing", my roommate says when she sees me cooking.

I laugh: calm, happy, and collected, breezing about our small alley style kitchen space.

I start this recipe by confidently running a bunch of kale under a stream of cold water then massaging each piece separately to make sure it's clean and to draw out the flavors.  I never use a knife to de-rib the leaves: I simply hold the root side of the stem in my left hand, wrap my right pointer finger and thumb around the base of the leaf, then pull up along the stem and away from the root taking the greens with me as I go.  A quick chop and we're onto the cabbage.

I rinse the entire head and discard the outermost layers.  Using my left hand to stabilize the cabbage I thinly slice it up, then give the pieces a swift centered, perpendicular chop.

The radishes are rinsed, sliced, and roughly chopped.  The carrot rinsed, peeled, rinsed again, then grated.  The bunch of mint is rinsed, the leaves are plucked from the stems then stacked, and sliced thin as can be.  While making the dressing I float from cabinet to container, adding a spoonful of this, a shake of that, tasting at the end for good measure.

She's right in the sense that the kitchen is a place where I'm at ease - breezing about our small alley style kitchen calm, happy, and collected.

But, she's wrong in the fact that we should judge a book by it's cover - this is the second time I cooked steak and although I confidently compiled the marinade and threw the steak into the oven I could only laugh in disbelief as I pulled out a (very) well done steak!  So I have to include a few lessons learned:

Do's

1. Make this marinade - it resulted in some serious deliciousness.

2. Buy sirloin if possible - it was enjoyably tender, even well done.

Don'ts

1. Put steak in the oven while it's blazing during pre-heat mode.

2. Cook a 1/2 inch thick piece of sirloin for 10 minutes.

Slivered Steak Salad with Sweet and Sour Tamarind Dressing

Ingredients:

For the steak:

• 1/3 c red wine vinegar
• 1/3 c soy sauce
• 1/4 c ACV
• 1 T sesame oil
• 3 cl garlic, chopped
• 3 T basil
• 1 T red pepper flakes, scant
• 1 - 1 1/2 lbs steak

For the salad:

• 2-3 c cabbage, thinly sliced
• 1-2 c kale, chopped
• 6 radishes, thinly sliced then chopped
• 1 very large carrot, peeled and grated
• 1 handful of mint leaves, chiffonade
• salted, roasted cashews, as desired.

Dressing:

• 3 T tamarind paste
• 2 T lime juice
• 1 T olive or coconut oil
• 1/2 t garlic powder
• salt and pepper to taste
• red pepper flakes as desired

Combine:

1. Whisk the marinade ingredients in a medium mixing bowl then add the steak.  Refrigerate while soaking for 30 minutes.
2. Meanwhile, prep your veggies using the help above if necessary.
3. Preheat your oven to 400 degrees with the rack on the lowest rung for a gas stove, and line a baking sheet with parchment paper.
4. Use tongs to pull each steak out of the marinade, letting the sauce drip off before transferring the meat to the baking sheet.  Bake the or 3-7 minutes depending on how thick the pieces are, then let sit for 1-2 minutes before slicing.
5. While you wait for the steak to be done, whisk together the ingredients for the dressing and toss with the salad until well coated.
6. Top with slices of steak and crushed red pepper flakes.
7. Enjoy!

Green Rice and Eggs

The memories we carry around with us over the years are a strange thing.  Why these certain instances, flavors, smells are the ones chosen to be a part of us, becoming some vivid but distorted badges of our sense of self is a puzzle.

Just like egg and pea fried rice.

I remember distinctly that this was a signature dish from my kindergarten cafeteria.  Why was this a signature dish? What did the other kids think of it?  How did I fall in love with it?

No idea.

But I do know for a fact that I was infatuated with the stuff to the point that I would beg my mom to re-create it at home.

Something about all the little pieces of oily rice, sweet peas, and sponge-y egg all jumbled together was infinitely appealing to my 5 year old self, and although I'm sure its not the worst thing a kid could've asked for dinner I've since learned it's not the healthiest choice.

Thus, in honor of the kindergarten me and spring green blooms, I offer a slightly cleaned up version.

The rice is short grain and cooked in a risotto-esque style to give it the same satisfying sauciness, tossed with leeks, kale, and (of course) peas to give it a healthy dose of veggies, then topped with sliced radish for a little crunch and a soft boiled egg for a little creaminess and protein.

Twenty years later and it still sings to my inner child - hope you enjoy!

Green Rice and Eggs

Ingredients

• 3 cloves garlic, minced
• 1/4 jalapeno, minced (optional)
• 1 1/3 c medium or short grain rice
• 2 t salt
• black pepper as desired
• 4+ c water or broth
• Coconut oil as needed
• 1/2 c frozen green peas, thawed
• 1 c leeks, thinly sliced
• 2 c kale, finely chopped
• 1-2 T grated Parmesan (optional)

Toppings:

• 1 soft boiled egg per serving
• Radish, thinly sliced

Combine:

For the toppings and veggies:

1. Prep all of your ingredients so they are ready to go when you are ready to be mixed in right when you need them.
2. Fill a small pot 3/4 of the way with water, add a tablespoon of salt, place on a burner to the side for now.  Also keep a small skillet handy.
3. When the rice is almost done (softening but still a little hard in the center) bring the water to a boil and heat 1 tablespoon of oil in the skillet over medium-low heat.
4. Soft cook the eggs you are using.  Meanwhile cook the leeks for 1-2 minutes, then add the peas and kale and cook until the greens are just wilted and brightened in color.

For the rice:

1. Heat 2-3 tablespoons of oil in a separate large skillet over medium heat, then add the garlic and jalapeno when shimmering or bubbling respectively.
2. Saute them for a minute while using a medium-large spatula to stir them often and making sure they don't burn or brown at all.
3. Add the rice, salt, and pepper to the pan and continue to saute for 2-3 minutes while continuing to stir often.  Again you don't want the rice to stick to the pan or burn at all, you just want to make sure it is coated well with the oil and give the seasonings a chance to soak into the rice.
4. Add in 1/2 a cup of water or broth and stir while letting it evaporate - this will happen pretty quickly.
5. Add in 1 full cup of liquid.  Use the spatula to gently fold the rice into itself, when most of the liquid has cooked off add another 1/2 cup.
6. Add another two 1/2 cups in this method then test the texture of the rice.  It should be softening but still be a little hard in the center - this means you will have about 1 or 2 more additions of liquid until it is ready.
7. Add another 1/2 cup of liquid to the rice and let it cook off.  Test it again to see if it is to your liking, if not continue adding liquid half a cup at a time until it is ready.
8. When the rice is soft but sturdy and all of the liquid is cooked off, fold in the veggies and cheese (if using).
9. Top with a soft or medium boiled egg and slices of radish.
10. Enjoy!

Candied Ginger

When my roommate told me she was making candied ginger from scratch I gave her a side glance and thought "it must be nice to have time like that".

However, when I saw her make it the tune I was singing immediately changed and I jumped on the wagon.

Twice boiled ginger with sugar - and voila! A life time supply of ginger candy - no effort or thermometer required.

Yes you could say I regret being enlightened by how terrible candied ginger actually is for you, I am already shamelessly thinking of how this will bring my Ginger Muffins to a whole new level.  This candy comes with a gingery kick that its store bought counterpart is most definitely missing. The spice makes it a great afternoon pick me up (literally), but also has a flavor that comes with enough strength to carry it's weight when added to a dessert or baked good.

Candied Ginger

Ingredients

• 1-1 1/2 lbs of ginger
• water as needed
• 1 1/2 cups sugar + 1-3 tablespoons

Combine:

1. Using a paring knife or hand held peeler, remove the skin from the ginger root.
2. Slice the roots into thin pieces against the grain of the root.  Note: it's okay that there will be some variance in size and shape.
3. Place the roots in a large pot and cover with water until they are submerged but not more than half an inch under water.
4. Boil the roots for about 10 minutes then lower the heat to medium and continue to cook at a strong simmer for about 30 minutes.
5. Save 1/3 of a cup of the ginger water to use in the next step, then empty the contents of the pot into a strainer.
6. Transfer the ginger roots back to the pot with the reserved 1/3 cup of water, and add the sugar.
7. Stir the pot thoroughly as you bring it back to a boil. Once the sugar is dissolved, lower the heat to medium-low so the water is bubbling at a low simmer.
8. Stir the mixture every minute or two while cooking for 30-40 minutes.  During this cooking time you'll see the liquid thickening as the water evaporates and sugar concentrates into a syrup.  Stir more frequently as the liquid reduces so the sugar doesn't burn.
9. When the liquid is completely cooked off (it's okay if there is a tiny bit left), remove the pot from the heat, and use metal tongs to transfer the ginger someplace to cool. I placed mine on cooling racks but you can also lay them on parchment paper - just don't let the pieces overlap or else they will stick together.
10. Let them cool overnight then toss with 2 tablespoons of sugar so the pieces are lightly coated in crystals.
11. Enjoy!

Remodeled

There are some who seem to think that kale has seen it's fifteen minutes come and go - thankfully - I am not one of those people.

Kale is the iceberg that sunk the soggy lettuce ship I rode through my earlier years.  It rocked the little romaine world that was all I knew before I discovered truly, dark, leafy, versatile greens.  For that, it will always hold a special place in my heart.

Last year I posted my first of many kale salad recipes, which has since gone through many re-modelings to become the version seen here.

First soften the crunchy kale with a simple dill vinaigrette, then tossing the greens with sweet, simple roasted beets and chopped orange segments.  Add some lean protein in the form of green lentils and chopped walnuts to turn these veggies into a full meal and enjoy!

Kale Salad with Dill Vinaigrette, Orange, Beet, and Lentil


Ingredients

For the salad:

• 1 cup green lentils
• 1 large beet, sliced
• 6 kale leaves, de-ribbed, chopped
• 1 orange, segmented, chopped
• 1/2 c walnuts, minced
• 3 T feta, crumbled

For the dressing:

• 2 T olive oil
• 2 T white vinegar
• 1 T dill
• salt and pepper to taste

Combine

1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
2. Place the lentils in a small pot with 1 tablespoon of olive oil and 1/2 teaspoon of salt.  Fill the pot with water until the lentils are approximately 3/4 inch under the water line.  Boil for 10 minutes with the pot uncovered, then simmer on low with the pot covered for about 20 minutes until the lentils are cooked through.  Dump them into a strainer and rinse with cold water.
3. Meanwhile, peel and chop the beet.  Toss with 1-2 tablespoons of olive oil and sprinkle with salt and pepper.  Scatter on the baking sheet and roast for 20-30 minutes until browned on the outside and soft throughout.
4. Toss the kale with the dressing until the leaves are liberally coated.
5. Toss in the cooked lentils, beets, orange, walnuts, and feta.
6. Top with cracked sea salt and black pepper.
7. Enjoy!

Savory Muffins

When a muffin is sweet it's very reminiscent of eating a cupcake.  When a muffin is savory, however, it tastes like something that can actually pass as breakfast.

A few years ago I came across a perfect muffin recipe for the fall and winter that was not your typical batch of pumpkin muffins.  They were full of butternut squash, spinach, and feta: flavors that were ideal for chasing away the winter blues.

Now that Spring is here (kind of), there is a less of a need to chase away the winter blues and more of a need to give the sun a wide armed welcome instead.

This weeks version of Sunshine's whole wheat welcome banner comes with chunks of sun-dried tomatoes, minced kale, and sharp white cheddar backed by hints of sweet basil and spicy mustard seeds to seal the deal.

The cloudy side of this recipe is that if your heat is still on you really don't want to leave these out at room temperature for longer than 3-4 days because cheese, greens, and overly hot apartment - yuck!

The sunny side of this recipe is that if you let the muffins cool to room temperature completely then place them in a freezer safe tupperware, you can freeze them for up to a month and microwave them for a minute or two before enjoying!

Sun-dried Tomato, Cheddar, and Kale Muffins

Ingredients:

Dry Ingredients:

• 2 c wheat flour
• 2 T sugar
• 1 T mustard seeds
• 1 T dried basil or oregano
• 1 T baking soda
• Salt and pepper to taste

Mix Ins:

• 1 c of sun-dried tomatoes, chopped
• 2 c of kale or spinach, finely chopped
• 1/2 c sharp white cheddar, grated

Wet Ingredients:

• 3 large eggs
• 1 c milk
• 1/4 c olive oil

Combine

1. Preheat the oven to 400 degrees and grease a muffin tin with shortening or oil.
2. In a large mixing bowl, whisk together the dry ingredients.
3. Add in sun-dried tomatoes and stir well, making sure to break apart any pieces that clump together.
4. In a separate mixing bowl, beat the eggs then whisk in the milk and oil.
5. Add the kale and cheddar to the wet ingredients, then combine the wet and dry mixtures.
6. The resulting batter should look a little more liquid than what is typical for a muffin but not quite as liquid as a cake batter.
7. Drop 1/4 cup measurements into each muffin cup.
8. Bake for approximately 20 minutes until the muffins are cooked through.
9. Tip each muffin on it's side and let it cool.
10. Enjoy!