Recipes

 One thing I love about summer break is the extra time on my hands to try out some new recipes. For Fourth of July weekend, I threw together a quick and easy Greek Layer dip that was a hit at our BBQ. To make it festive, I arranged the toppings in the shape of a flag!

Greek 7-Layer Dip 

Spread a base layer of hummus to cover the bottom of a dish. Top the hummus with a generous layer of tzatziki. Sprinkle Greek seasoning, diced cucumbers, and green onions on top of that. Top with feta, tomatoes, and kalamata olives. 

The warmer weather has also made me crave fresh salads for dinner. To me, dressings make a salad. Two delicious dressings I experimented with are below. 

Gorgonzola Chopped Salad

1/2 cup olive oil

1/2 cup crumbled Gorgonzola cheese

1/4 cup champagne vinegar

1/4 cup fresh squeezed lemon juice

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

Blend ingredients in a food processor. Refrigerate before serving. 

Greek Dressing

1/3 cup red wine vinegar

1/2 cup olive oil

1 lemon, juiced

1 tsp Dijon mustard

2 garlic cloves, minced

1/2 tsp dried oregano

1/4 tsp kosher salt

1/4 tsp black pepper

Add all ingredients (except for olive oil) and whisk together. Slowly whisk in olive oil.

Charles and I have also been enjoying the chance to cook dinners together while he is living in Atlanta. Monday we tried out a delicious Thai-inspired vegetarian dish. 

Kale Fried Rice

2 tbsp avocado oil

2 cloves minced garlic

3/4 cup chopped green onion

3 cups chopped kale

2 cups cooked and chilled brown rice 

4 tbsp coconut aminos 

4 tsp chili garlic sauce or sriracha

1/2 lime 

1/4 tsp salt

cilantro for garnish

Optional: 1 cup chopped vegetables (bell pepper, carrots, Brussels sprouts, etc)

Directions: Add 1 tbsp oil to pan. Add garlic, green onions, and optional veggies. Cook until fragrant or until veggies are tender, stirring frequently. Add the kale and salt. Continue to cook until kale is wilted and tender. Add remaining oil to the pan. Add rice and cook until hot. Add coconut aminos, chili garlic sauce, and juice of the lime. Stir to combine. Taste and add more coconut aminos, salt, or chili sauce if needed. Garnish with lime wedge and sprinkling of cilantro leaves. 

Recipes

I have been taking advantage of being home more than normal by testing out some new recipes! Last weekend I whipped up these healthy pancakes, which were the best rainy Sunday treat. I also checked off "master a recipe" from my Social Distancing Bucket List with these AMAZING chocolate chip cookies.

Cinnamon Chocolate Chip Pancakes

1 cup flour

2 1/4 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

1 tsp sugar

1 large egggs

1 cup and 1 tbsp milk (I used coconut milk)

1 tsp vanilla extract

cooking spray

1. Mix all dry ingredients in a bowl. Add wet ingredients to bowl and mix well until there are no more dry spots; do not overmix.

Heat a large skillet on medium heat. Lightly spray with cooking spray to coat and pour batter to the size of your liking. When the pancake starts to bubble, add chocolate chips. Flip and repeat with the remains batter. 

Chewy Chocolate Chip Cookies

1 cup brown sugar

1 cup sugar

2 1/3 cup flour 

1 cup butter, room temperature

2 eggs

2 tsp vanilla

1 tsp soda

1 tsp salt

1 1/2-2 cups milk chocolate chips

1. Preheat oven to 375.

2. Cream butter and sugars together. Then add eggs and beat well.

3. Sit in salt, soda, vanilla, and mix well.

4. Stir in flour, a little bit at a time until well blended. Then stir in chocolate chips.

5. Drop by spoonful onto cookie sheet lined with parchment paper and bake for 8-10 minutes. Eat immediately!!

Kale Peanut Salad

Last night I made the most delicious peanut dressing from The Defined Dish for my kale salad! I always forget how fresh homemade dressings are... they are worth the work!

Peanut Kale Salad

For the salad:

1 bunch green kale 

1/4 cup crushed peanuts 

2 tbsp shredded parmesan

For the dressing:

 1 clove garlic

1 tsp grated ginger

1 tsp toasted sesame oil

2 tbsp creamy nut butter

2 tbsp rice vinegar

1 tbsp lime juice

1 tsp chili oil

2 tbsp coconut aminos

salt and pepper to taste

Instructions

1. Combine all of the dressing ingredients in a food processor. Blend to combine and set aside.

2. Remove kale leaves from the stem and finely slice into strips. 

3. Assemble kale into a bowl. Top with parmesan and crushed peanuts. Then, pour dressing over the salad and toss to coat. 

4. Enjoy!

Nutty Energy Bites

Nutty Energy Bites

Ingredients

1/3 cup of nuts (I used almonds)

1/3 cup of nuts (I used cashews)

1/2 cup of pitted dates

1 tbsp chia seeds

1/2 tbsp PB2 powder

1/2 tbsp coconut oil or olive oil 

coconut shavings for rolling

*You can also use pecans, walnuts, Brazil nuts, macadamia nuts, etc. 

Instructions

1. Put all ingredients in a food processor. Pulse for about 1 minute

2. Roll 1 tbsp portion of mixture into a ball

3. Coat in coconut shavings

4. Refrigerate for a few hours before serving

Makes 8-10 balls

Enjoy!

Broccoli Cauliflower Salad

With the summer heat I am always trying to find refreshing salad recipes to serve for lunch or as a dinner side. I slightly modified this broccoli salad from The Defined Dish based on what ingredients I had on hand and it was so good!

Broccoli Cauliflower Salad

Ingredients

1 cup broccoli, cut into small pieces

1 cup cauliflower, cut into small pieces

1/4 cup red onion, finely chopped 

1/4 cup sliced almonds

1/4 cup dried cranberries

1/3 cup feta cheese

1/4 cup whole30 compliant mayo (I used Trader Joe's vegan spread & dressing)

2 tbsp apple cider vinegar

1 tbsp dijon mustard 

salt and pepper to taste

Instructions

1. In a large bowl, combine the broccoli, cauliflower, dried cranberries, almonds, red onion, and feta. 

2. In a separate bowl, combine the mayo, apple cider vinegar, mustard, salt and pepper. Stir until combined. 

3. Pour mayo mixture over the salad and toss to coat evenly.

4. Refrigerate and enjoy!

Quinoa Veggie Salad

Today I made the yummiest dish that is perfect for this warm weather! This quinoa and veggie salad is easy to make ahead of time and makes a huge batch that can be used for lunches during the week.

Quinoa and Veggie Salad

Ingredients

1 cup dry quinoa

2 medium tomatoes, chopped

1/2 large sweet onion, chopped

11 oz. can shoepeg corn, drained

4 oz. feta cheese

1 can chickpeas, drained

2 tbsp. cilantro

For the Dressing

1 tbsp. olive oil

1/4 cup apple cider vinegar

pinch of salt and pepper

Directions

Cook quinoa according to package and cool. Add the rest of the ingredients to the quinoa and mix well. Refrigerate for a few hours and serve!

Feisty Frijole Tostadas

This week I tried Hello Fresh for the first time. Overall the organization and prep of the ingredients made the meals very user-friendly and the meals were delicious. One that particularly stood out to me was the Feisty Frijole Tostadas! Although my schedule makes it difficult to stay consistent with Hello Fresh, it did motivate me to do more home-cooking and be creative with my meals. I will definitely be recreating this meal soon!

Ingredients

1 plantain 

3 small radishes

1 avocado

1 box black beans 

1 red onion

1/2 cup feta cheese

4 tortillas

1 lime

1 tsp. cumin

1/4 oz cilantro

1 tsp. honey

4 tbsp. olive oil

salt and pepper

Directions

1. Preheat oven to 400 degrees. Peel plantain and slice into 1/2 inch rounds. Drain and rinse black beans, reserving 1/4 cup liquid. Thinly slice radishes, onion, and avocado. Half lime and cut one half into wedges.

2. In a small bowl, toss 1/4 onions with the juice from half of the lime.

3. Heat a drizzle of oil in a large pan over medium heat. Add remaining onion and cook, tossing, until softened (4-5 minutes). Add beans and cumin and stir until warm, 1-2 minutes. Remove from heat. Mash with a potato masher or fork until creamy, adding reserved bead liquid as needed to reduce stiffness. Season with salt and pepper. 

4. Place tortillas on a baking sheet. Toast until golden brown, about 4-6 minutes. 

5. Remove bean mixture from pan and cover to keep warm. Wipe out pan, then heat a thin layer of oil over medium-high heat. Add plantain and cook until soft and browned, 3-4 minutes per side. Remove from pan, then drizzle with 1 tsp. honey. Season with salt and pepper.

6. Top tortillas with bean mixture, plantain, avocado, pickled onion, radishes, and a few sprigs of cilantro. Sprinkle with feta cheese and squeeze over a bit of lime. 

I loved the combination of the sweetness from the honey roasted plantains and the savory taste of the bean mixture and pickled onions. The only change I would make was I did not feel like it was necessary to mash the beans! Overall this was my favorite of the 3 meals I received. 

Enjoy!

Black Bean and Corn Dip

This past Sunday about 30 of our close friends watched the Super Bowl at Buckhead Saloon. Beforehand, we went over to a friend's house for some pregame appetizers and drinking games. I whipped up one of my favorite dips that is SO EASY and delicious.  

Black Bean and Corn Dip

Ingredients

1 15 oz. can black beans, rinsed and drained

1 11 oz. can white shoe peg corn, drained

1/2 large sweet onion

1 small bundle of cilantro, finely chopped 

(can substitute with parley if you aren't a cilantro fan)

3 medium tomatoes, chopped

3 tablespoons lime juice

Instructions

In a large bowl, mix all the ingredients together. Add salt and pepper to taste. Refrigerate a few hours before serving. Enjoy with tortilla chips!

Chocolate Chip Banana Bread

 Chocolate Chip Banana Bread
Ingredients 1 Cup Vegetable Oil (I used sunflower oil) 1 Cup Sugar 2 Eggs 3 Ripe Bananas 2 Cups Flour 1/2 Tsp Vanilla 1 Tsp Baking Soda 1/2 Tsp Salt 3 Tbsp Milk 2/3 Cup Chocolate Chips {optional} 
Directions Mix all the ingredients together and pour into a greased pan. Bake at 350 degrees for one hour.
Enjoy!

Lemon Garlic Hummus

The other day I tried a new hummus recipe. It's fast, foolproof, and would make a good base recipe for other variations to the traditional hummus. 

Lemon Garlic Hummus

2 cloves fresh garlic

1 1/2 cups canned chickpeas (drained)

2 tablespoons tahini

juice of 1/2 lemon

2 tablespoons vinegar (I used Apple Cider)

1/2 teaspoon cumin

1/2 teaspoon salt (or to taste)

1 tablespoon extra virgin olive oil

1/2 tablespoon paprika

Mince garlic. Blend in beans, adding water in small amounts until pureed (may not use all of water). Add tahini, lemon juice, vinegar, cumin, and salt. Add more water, if needed, for desired consistency. Place in serving dish; then drizzle with olive oil and sprinkle with paprika. 

Yields 1.5 cups. Without the olive oil, it is 50 calories for 2 tablespoons.

Asparagus Vinaigrette

This recipe is SO good and perfect to prepare ahead of time for parties since it is served cold.

Asparagus Vinaigrette

1 lb. fresh asparagus

1 teaspoon Beau Monde Seasoning

Sauce:

1 teaspoon Beau Monde Seasoning

1/2 teaspoon cracked pepper

1/8 teaspoon garlic powder

1/4 teaspoon Dijon mustard

1 tablespoon sour cream

2 tablespoons tarragon white wine vinegar 

5 tablespoons olive oil

1 teaspoon finely chopped parsley

Trim and wash asparagus (Frozen asparagus may be used when fresh is not available). Place in enough water to cover; add Beau Monde Seasoning. Cook until barely tender; drain and chill.

In a small bowl, combine Beau Monde Seasoning, pepper, garlic powder, mustard, sour cream, vinegar, and olive oil. Beat well to thoroughly mix. Refrigerate until very cold; spoon over chilled asparagus. Top with chopped parsley. This may be prepared 1 day ahead.

Enjoy :)

Cauliflower Pizza Crust

The other night my family had a "Create Your Own Pizza Night". Since I gave up gluten, I figured I could try out the whole cauliflower crust thing I've been seeing all over Pinterest. The overall product was pretty good, but it's important to remember it's not bread and will not taste like bread. Although it did not taste like real pizza crust, it serves as a good alternative.

Ingredients: 

1 head cauliflower 7-8" wide

1 egg

1/2 cup Parmesan or Mozzarella cheese, grated/shredded

1 tsp Italian herb seasoning

pinch of salt

1/4 tsp freshly ground black pepper

Directions:

1. Preheat oven to 375 degrees and line baking sheet with parchment paper

2. Rinse cauliflower, remove otter leaves and separate into florets. Place cauliflower florets in a food processor and process until "rice" texture.

3. Place on a prepared baking sheet and bake for 15 min (to save time you can microwave it for 6-8 min)

4. Remove cooked cauliflower from the oven and transfer to a bowl lined with a double/triple layered cheesecloth. (if you do not have a cheesecloth, you can just use a really thin dish towel)

5. Squeeze the liquid out of the ball of cauliflower through the cloth as hard as you can. Do this a couple times until barely any liquid comes out. Warning: it's a muscle work out!

6. Increase oven temp to 450 degrees. Transfer cauliflower to a mixing bowl and combine with the egg, cheese, Italian seasoning, salt, and pepper. Mix to combine. Transfer cauliflower mixture onto baking sheet with parchment paper and flatten with your hands until thin pizza crust forms. 

7. Bake for 15-20 minutes and remove from the oven. 

8. Top with your favorite toppings and bake again until cheese on top turns golden brown. Enjoy!

It was so fun being able to create and personalize our own pizzas and a good way to spend time together as a family! I am anxious to get reviews from others on what they think about the cauliflower crust!

Ali

Winner Winner Chili Dinner

Chili is so fun to make because there are so many variations and modifications that can be made. It's like a fun game of trial and error. Tonight I made a vegetarian bean chili since I don't eat meat, but I'm sure it would be equally as good with ground beef. 

Vegetarian Three Bean Chili

1/2 tablespoon olive oil
1 red pepper, diced

1 green pepper, diced

1 small sweet onion, diced

1 can black beans, rinsed and drained

1 can kidney beans, rinsed and drained

1 can chili beans (I used Bush's Best with medium sauce)

1 can petite diced tomatoes with zesty jalepenos 

1 can diced tomatoes- zesty chili style
1/2 tablespoon of chili powder
1 tsp. garlic salt 

Add peppers and onion to heated olive oil and sauté until tender. Then add all the seasonings, beans and tomatoes (I blended the tomatoes a little bit because I don't like it too chunky). Bring everything to a boil, and then reduce heat to low and cook for about 25 minutes.

I topped it off with some sour cream, shredded cheddar cheese, and cilantro. It was so good and easy to make... not to mention all the leftovers I have. I am really happy with how it turned out and glad I found a fool proof chili recipe to share.

Ali