Deep Fried Apple Pies

Deep Fried Apple Pies

I had a startling realization the other day. I had never deep fried anything. It seemed logical to find a Paula Deen recipe to remedy this situation. Now, unlike Paula Deen, I don't have a built-in deep fryer. But using a very deep pot I was able achieve the same results. I was really, truly impressed by the finished product. These deep fried apple pies were freaking delicious. 

Chipotle Pumpkin Soup

Chipotle Pumpkin Soup

Soup season is in full swing here in New York and this chipotle pumpkin soup was hearty enough for a full meal. Slightly spicy with the addition of chipotle peppers but the sweetness of the pumpkin definitely comes through with creamy avocado being the perfect garnish.

Ingredients

1 14.5 oz can pumpkin puree

1/2t cumin

1/2t salt

4 garlic cloves, minced

3c vegetable broth

1 14.5 oz can diced tomatoes, undrained

1 chipotle pepper in adobo sauce, chopped

1 14.5 oz can black beans, rinsed and drained

1 14.5 oz can corn, drained

2c fresh baby spinach

This recipe is so easy you could probably memorize it without too much effort and requires very little measuring. Honestly, just pop all of the ingredients into a big pot and bring to a simmer. Serve with some crusty bread and enjoy!

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

The difference in taste between homemade hummus and store-bought hummus is astronomical. Homemade hummus is is so much more delicious and you can cater it exactly to your tastes (I like a little extra lemon juice and salt and a little less tahini). Plus, most people don't realize how ridiculously easy it is to make homemade hummus, and lots of it! Below is my recipe for roasted red pepper hummus but feel free to leave out the roasted red peppers or add in anything else that you prefer - olives, spices etc.

Ingredients

1 15 oz. can of chick peas

2 roasted red peppers

1/4 cup tahini

2 tablespoons water

2 tablespoons olive oil

3 gloves garlic

Juice of 1 lemon

1 teaspoon salt

Heat the oil in a small saucepan over medium heat. Peel garlic cloves and allow to cook in the oil until fragrant, about five minutes. Put the rest of the ingredients in a blender or food processor. Process until you reach the desired consistency then add the oil and garlic and process again. Refrigerate for thirty minutes and use as a dip, dressing or spread. Enjoy!

Edamame Walnut Dumplings with Soy Glazed Mushrooms

Edamame Walnut Dumplings

with Soy Glazed Mushrooms

My college roommate and I have always been very enthusiastic about dining out. However, one fundamental difference always existed in our preferences. She always craved Thai food and I just never wanted to go to a Thai restaurant. It wasn't that I didn't enjoy Thai food, because I always enjoyed it whenever I ate it, I just never had cravings for asian cuisine (unless its the occasional spicy tuna roll). Well, lately I have had a change of heart and am on a definitive asian cooking kick. Plus, filling wonton wrappers didn't sound like a bad time at all.

Ingredients

25-30 wonton wrappers

1 cup shelled edamame

1/4 cup walnuts

2 tablespoons chopped chives

1 1/4 cups vegetable broth, divided

3 cloves garlic

8 oz sliced cremini mushrooms

2 tablespoons dark sesame oil

2 tablespoons soy sauce

salt and pepper

Let me preface these directions by saying you WILL have dumplings left over. Just store them in the fridge in an airtight container and enjoy a gourmet lunch the next day!

In a food processor, combine edamame, walnuts, chives, 1/4 cup vegetable broth and 2 cloves garlic and process until the mixture is homogenous. Taste, season with salt and pepper and process again. On a baking sheet, lay out the wonton wrappers. Fill a small bowl with warm water, dip your finger in it and trace the outline of each wonton wrapper. Using a teaspoon, place a small dollop of the edamame mixture in the center of each wonton wrapper. Fold over the wonton into a triangle shape and press down the edges so they are sealed very tightly. Next, dab some water on the center of the wonton and fold over each of the corners so the dumpling is in the shape of a pentagon.

Place the dumplings in a steamer basket coated with cooking spray over boiling water and steam covered for five minutes. 

Meanwhile, in a small skillet heat the sesame oil over medium heat. Put the sliced mushrooms in the pan and do not stir for a few minutes so that they can brown and won't get spongy. Mince the garlic and add to the pan. Then add the soy sauce, some salt and pepper and toss in any extra loose edamame beans for color. Stir lightly until edamame beans are heated through.

Heat up the remaining vegetable broth in the microwave. Distribute the heated broth equally into four bowls. There should not be too much broth just a small amount to place the dumplings so they don't stick. Fill each bowl with dumplings, top with the mushroom mixture and enjoy!

Caramelized Fig and Goat Cheese Crostata

Caramelized Fig and Goat Cheese Crostata

I love being able to whip something up without any advanced preparation for a recipe. I had not planned on lifting a finger to cook at all today. However, when my dad came home with a delicious carton of huge fresh figs from the farm stand the recipe wheels in my brain started turning. I popped a few into my mouth post dinner and resigned to the couch to read my book...

The figs kept calling my name. I headed back into the kitchen to see what I could come up with. Luckily, there was another frozen pie crust from when I made the Heirloom Tomato Tart, and I knew I could count on the refrigerator to house some creamy goat cheese. Voila! I had the makings of a delicious dessert.

Ingredients

1 9 inch frozen rolled pie crust

5-6 fresh figs, sliced

3 ounces goat cheese

2 ounces cream cheese

2 tablespoons dried cranberries, chopped

1/4 teaspoon cinnamon

2 teaspoons dark brown sugar

1 egg

Preheat the oven the 375 degrees fahrenheit. Once the pie crust has defrosted, unroll onto a baking sheet coated with cooking spray. Place the goat cheese and cream cheese in a small microwave safe bowl and microwave on medium high power for thirty seconds. Mix in the chopped dried cranberries and cinnamon and stir to combine. Using a spoon or small spatula spread the goat cheese mixture onto the pie crust leaving about a 3/4 inch crust on the outside. Top with and even layer of sliced figs. Next, gently fold over the pie crust so that it makes a free-form crust around the filling. If the crust cracks at all make sure to press it together with your fingers. Crack the egg into a small bowl and beat with a fork. Using a pastry brush, brush the beaten egg along the crust. This will make the crust brown nicely. Finally sprinkle the dark brown sugar evenly over the figs.

Bake for 15 minutes then turn the oven on broil and allow to bake for another three minutes. This will allow the brown sugar to caramelize on top of the figs and form a delicious brulée-like topping. I love the sweet and tart flavor combination of this crostata. Figs are some of the sweetest fruit and the goat cheese adds a nice tangy contrast. The creaminess of the goat cheese also plays will with the crunch of the brown sugar on top. Slice into six pieces and enjoy!

Lemony White Bean and Arugula Salad

Lemony White Bean and Arugula Salad

I sometimes find it hard to restrain myself when making a salad. My motto is usually the more the merrier, throwing anything and everything into the salad bowl and often using more than one dressing. I've never been one for that generic side salad with a few sorry tomatoes and a soggy crouton to boot. No, I've never been fond of that. However, this is a salad that perfectly balances three easy ingredients with a light dressing so simple its silly.

I came upon this recipe at a free dinner hosted by the Italian Language and Culture Club at school. (Lucky me to have best friends as the ILCC co-presidents). I was struck by the sheer simplicity of the dish and of course by how delicious it was. I have since made it several times for friends and family, each time getting very positive reviews. This salad also found huge fans in BOTH of my parents, (mom a vegan and dad decidedly carnivorous) which was certainly a feat. Its time for this dish to get some publicity.

Ingredients

7 oz. bag of arugula

3 15 oz. cans cannellini beans

1/2 red onion, thinly sliced

2 tablespoons olive oil

1 lemon

Kosher salt

Freshly cracked black pepper

Did I mention this whole recipe only has 7 ingredients? 4 of which you probably already have in your pantry. Guess what? The rest is easy too. Drain and rinse the beans and place in the bottom of a large bowl. Top with arugula and onion. Slice the onion as thin as you possibly can. In a small bowl place the olive oil and the juice of the lemon and a healthy pinch of salt and cracked black pepper. Drizzle the dressing over the salad and stir with a large spoon until all of the arugula is evenly coated. This salad is best if it has a chance to sit for a half hour or so, so that the arugula can wilt a little under the dressing. Serve as a side dish along some grilled fish or maybe an heirloom tomato tart. Enjoy!

Heirloom Tomato Tart

Heirloom Tomato Tart

Admittedly, consistency has not been a strong point these past few months. What can I say? I let senioritis get the best of me (lack of digital camera is a stale excuse). Let me make it up to you. How about a savory tomato tart to make the best of this summers bounty?

Every summer tomatoes flood the farm stands and this summer in particular I have taken to eating whole tomatoes just on their own - sliced and sprinkled with some kosher salt. Yum. But with my visiting aunt and uncle hounding me about the lack of blog activity I figured it was a perfect opportunity to get back on the wagon. Delicious Hamptons tomatoes, some gruyere cheese and flaky (store-bought) pie crust? Sign me up!

Ingredients

1 refrigerated pie crust

2/3 cups grated gruyere cheese

1/2 cup pitted kalamata olives, roughly chopped

1 shallot, sliced

3 heirloom tomatoes, sliced

4 tablespoons flour

1 tablespoon thyme

3/4 teaspoon kosher salt

1/2 teaspoon pepper

3/4 cup milk

1 1/2 tablespoons grated pecorino-romano cheese

3 large eggs

1/2 teaspoon dried basil

Preheat the oven to 350 degrees fahrenheit and place an oven rack in the middle. Make sure the pie crust is thawed and roll it out into a 9 inch pie plate or springform pan coated in cooking spray. Layer the bottom of the pie crust with the gruyere cheese, chopped olives and sliced shallot. Arrange half of the tomato slices in an overlapping layer on top. Combine the flour and thyme and sprinkle on the tomatoes. Top with remaining tomato slices and sprinkle with salt and pepper. Lastly combine the milk, grated pecorino-romano and eggs and whisk. Slowly pour the milk mixture over the tomatoes. Bake in the oven for 40 minutes or until the eggs have set. Place the tart on a cooking rack for twenty minutes and sprinkle with dried basil. Slice, serve and enjoy!

Crab Cakes with Spicy Remoulade

Crab Cakes with Spicy Remoulade

These crab cakes were not just any crab cakes, but my first foray into shellfish cooking! How about that! My family sometimes gets stuck in a dinner rut and having volunteered to cook dinner, I wanted to make something that I knew neither of my parents would have ever done themselves. Crab cakes can be dry, bready, crumbly messes sometimes but I made it my mission to come up with a crab cake that was true to its name and made almost entirely of crab meat. I adapted this recipe from Cooking Light magazine and it proved to be very delicious. The spicy remoulade almost makes the dish. Almost. It is the perfect briny accompaniment to these yummy little crab cakes. It may look like there are a lot of ingredients but this recipe is pretty quick to make considering all you have to do is mix the ingredients in a bowl. You can do that, right?

Ingredients

2 tablespoons finely chopped fresh chives

1 tablespoon chopped fresh flat-leaf parsley

1 1/2 tablespoons mayonnaise

1/2 teaspoon grated lemon rind

1 tablespoon fresh lemon juice

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground red pepper

1 large egg

1/3 cup panko breadcrumbs

1 pound lump crabmeat

2 tablespoons olive oil

1/4 cup canola-based mayonnaise

1 tablespoon chopped shallots

1 1/2 tablespoons capers, drained and chopped

2 teaspoons dijon mustard

1 teaspoon fresh lemon juice

1/4 teaspoon black pepper

1/8 teaspoon kosher salt

To prepare crab cakes, combine the first eight ingredients and stir until the mixture is homogenous. Add the panko and crab, tossing gently to combine. Cover and refrigerate for thirty minutes.

After the crab mixture has chilled, fill a 1/3 measuring cup with the crab mixture. Invert onto a cutting board and gently pat into a patty. Repeat these two steps with the remaining crab mixture, forming eight crab cakes. 

Preheat the oven to 200 degrees fahrenheit. Next, heat one tablespoon of oil in a large skillet over medium high heat. Add four crab cakes to the pan and cook for four minutes on each side or until the bottoms are golden brown and the crab cake is heated through. Remove the cakes from the pan with a thin spatula and keep warm in the oven. Wipe the skillet dry with a paper towel. Heat another tablespoon of oil in the pan and cook the rest of the crab cakes the same way.

To prepare the spicy rémoulade, combine the 1/4 cup mayonnaise, shallots, capers, mustard, lemon juice, salt and pepper together in a small bowl. Dollop over the crab cakes and enjoy!

Toasted Coconut Marshmallows

Toasted Coconut Marshmallows

Homemade marshmallows have been on my culinary agenda for quite some time now. Especially around the holidays when it seems like all anyone can talk about are the endless amounts of Christmas cookies that sit on the kitchen counter for weeks. I felt like it was really my duty to mix up the ordinary dessert spread for the season. It was finally time for marshmallows to take center stage among other more ordinary holiday treats. Although it may seem like the directions are long, these are deceptively easy to whip up and make perfectly seasonal gifts when wrapped up.

Ingredients

Cooking spray

2 cups flaked sweetened coconut

2 tablespoons plus 1 1/4 teaspoons unflavored gelatin

3/4 cup cold water, divided

2 cups granulated sugar, divided

2/3 cup light-colored corn syrup

1 tablespoon vanilla extract

1/4 teaspoon salt

2 large egg whites

2/3 cup powdered sugar

3 tablespoons cornstarch

Heat a nonstick skillet on the stove over medium-high heat. Once the pan is hot place the flaked sweetened coconut in it and allow to toast for several minutes, stirring occasionally. Once the coconut is lightly browned all over and fragrant it is toasted properly. While the coconut is toasting, line a 13 x 9-inch baking pan with plastic wrap and coat the plastic wrap with cooking spray. Spread toasted coconut in an even layer in bottom of pan and set aside.

Next, sprinkle the gelatin over the half cup of cold water in a small bowl and set aside. Combine the remaining quarter cup of water, 1 3/4 cups granulated sugar, and corn syrup in a large saucepan. Cook, without stirring, over medium-high heat for about fifteen minutes. Remove from heat and gradually stir in softened gelatin.

While the sugar mixture cooks, beat the vanilla, salt, and egg whites at with an electric mixer on high speed until foamy. Gradually add the remaining quarter cup of granulated sugar, 1 tablespoon at a time, until stiff peaks form. Gradually pour in gelatin and sugar mixture, beating until very thick, about 5 minutes. At this point the mixture should resemble marshmallow fluff. Spread the marshmallow mixture over the toasted coconut in the baking dish. Coat 1 side of another sheet of plastic wrap with cooking spray. Place plastic wrap, coated side down, over the marshmallow mixture. Place in the refrigerator to chill for at least eight hours.

Sprinkle powdered sugar and cornstarch in an even layer over a cutting board. Remove the top sheet of plastic wrap from the marshmallows and invert the baking dish onto the cutting board. Using a very sharp non-serrated knife, cut marshmallows into squares and enjoy!

Roasted Cauliflower Soup

Roasted Cauliflower Soup

After so many holiday sweets it was definitely time for something a little bit lighter. Cauliflower, in my mind, is one of those vegetables that is kind of disappointing. It doesn't have a particularly strong flavor and pales in comparison to it's cousin broccoli. That being said, soup is the perfect vehicle to cauliflower. The flavor becomes infinitely more complex after roasting and the addition of a few herbs and other flavors makes this an instant classic.

Ingredients

3 pounds cauliflower florets (about 2 large heads)

2 teaspoons olive oil

1 teaspoon coarsely ground sea salt

1 1/2 teaspoons fresh thyme, minced

4 cups chicken stock

1 3/4 cups almond milk

Pepper to taste

Preheat the oven to 400 degrees fahrenheit. Cut the cauliflower heads into medium florets. Place in a large bowl and toss with the olive oil, salt and minced thyme. Spread out in one layer on a large baking sheet and place in the oven. After twenty minutes, remove the cauliflower from the oven and flip the florets over. Place back in the oven for another twenty minutes. Meanwhile place two cups of the chicken stock and all of the almond milk in a large pot and bring to a low simmer. Regular milk, of course, can be substituted for the almond milk but I really enjoy the nutty flavor that almond milk adds to this soup.

Once the cauliflower is finished roasting, add it to the large pot on the stove. Using an immersion blender puree the mixture until your desired consistency. I prefer a thick puree but some may like to leave a few cauliflower florets intact. Add the remaining two cups on chicken stock and season to taste with pepper and any additional salt if necessary. Garnish with extra thyme and enjoy!

Pumpkin Pie with Gingersnap Crust and Walnut Ganache

Pumpkin Pie 

with Gingersnap Crust 

and Walnut Ganache

I'm just going to come out and say it without making any apologies. This, is a sinful dessert. The creamy pumpkin filling is made even more luxurious with sweetened condensed milk, the gingersnap crust has such a punch of flavor and is the perfect buttery companion to the filling. And as if the pie weren't decadent enough already, the praline ganache sends it completely over the edge. Pumpkin and ginger are two flavors that, to me, are so reminiscent of the holidays that it seemed only natural to combine them in this delicious dessert. Definitely enjoy this on a day you're not trying to be healthy because it is worth every single tasty calorie. Not to mention that it is incredibly easy to make and requires very few ingredients.

Ingredients

2 1/2 cups gingersnap cookie crumbs (about 1 1/2 sleeves of cookies)

6 tablespoons butter, melted

1 can pumpkin puree

3/4 cup sweetened condensed milk

2 egg yolks

1 1/2 cups light brown sugar

2/3 cup chopped walnuts

1 teaspoon vanilla extract

First, preheat the oven to 350 degrees fahrenheit. Make the crust by combining the ginger snap crumbs and melted butter in a large bowl and mixing with a fork until well blended. Add the crumbs to a nine inch cake or tart pan and evenly press over the bottom and up the sides using the bottom of a measuring cup. Bake until set and a bit darker in color, usually 10 to 12 minutes. Remove from the oven and set aside to cool.

In a bowl, whisk together the pumpkin, condensed milk, egg yolks and salt until well blended. Pour the filling into the cooled crust, return to the oven, and bake until set and beginning to brown on the top, about 30 minutes. Remove pie from the oven, cool to room temperature and then chill in the refrigerator, at least 1 hour or until ready to serve.

While the pie is cooling, combine brown sugar, chopped walnuts and vanilla extract in a small saucepan over medium heat. Heat until the sugar is dissolved stirring often. Pour over the pie and allow to set before serving. Slice the pie, serve and enjoy!

Cranberry Oat Bars

Cranberry Oat Bars

Some technical difficulties with my camera have kept me from updating my blog for quite some time now but finally a trip back home for Thanksgiving has given me access to the family cam. These cranberry oat bars are a little something I whipped up as a dessert contribution. After making the cranberry sauce filling on the stove and seeing how easy it was I can't imagine how anybody uses that jelly canned stuff! Cranberrys can be so tart even after adding a cup of sugar so I love how the warm cinnamon and pumpkin pie spice in these bars offset the tartness of the cranberry. These travelled extremely well to my upstate New York Thanksgiving table, are easily cut into small or large squares for anyone to enjoy and can be frozen for a few weeks if necessary.

Ingredients

12 ounce package whole cranberries

• 1 cup white sugar
• 3/4 cup water
• 1 package yellow cake mix
• 3/4 cup butter, melted
• 2 eggs
• 1 cup rolled oats
• 3/4 cup packed light brown sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon ground cinnamon

In a small saucepan combine the cranberries, sugar and water over medium heat. Stir occasionally for about fifteen minutes or until every cranberry has burst and the sugar is dissolved. The mixture should look more like a compote at this point. Take the cranberry sauce off of the heat and allow to cool to room temperature.

Preheat the oven to 350 degrees fahrenheit. In a large bowl, combine the cake mix, oats, brown sugar and spices and whisk all dry ingredients together. Next add the eggs and melted butter and stir with a wooden spoon. The consistency of this mixture is going to be closer to a dough than a cake batter. Make sure everything is well combined, especially the brown sugar that tends to get clumpy. Reserve a cup and a half of the dough in a bowl. Then, spray a nine by thirteen baking dish with cooking spray. Spread the remaining portion of the dough on the bottom of the pan like a crust making sure to reach all edges of the pan. Pour all of the cooled cranberry mixture on top of the dough and spread evenly with a spatula. Then, evenly distribute the reserved dough on top of the cranberry sauce in small dollops. When this bakes you get gorgeous golden brown nuggets of dough and you can see the bright colored cranberry sauce underneath. Bake in the oven for 30 to 35 minutes or until the top is golden brown. Allow to cool on a rack for an hour or so and then cut into bars and enjoy!

Baked Fries with Bloody Mary Ketchup and Maple Mustard

Baked Fries with Bloody Mary Ketchup

and Maple Mustard

There's no better way to crush a salt craving then french fries. But all the fat and grease are just unnecessary. My roommate made the split-second mid-week decision to test out our apartment oven with some baked fries. After peeling a serious amount of potatoes and seasoning them liberally we obviously needed some fun dipping sauces. When it comes to french fries I am definitely a mustard girl while my roommate is a ketchup girl, so we came up with a fun variation on each. By putting all of the classic bloody mary seasonings in our ketchup we had a spicy and flavorful alternative. Instead of the classic honey mustard we mixed dijon mustard with maple syrup for a sweet molasses-y twist. The final result was two large pans filled with salty fries and two different sauces to satisfy any dippers preference.

Ingredients

1/2 pound russet potatoes

6 tablespoons olive oil

2 tablespoons garlic salt

1 tablespoon sea salt

1 tablespoon pepper

1 cup ketchup

1/4 cup plus 1 tablespoon prepared horseradish

3 tablespoons hot sauce

2 tablespoon worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup dijon mustard

1/4 cup maple syrup

The first thing to do is preheat the oven to 450 degrees fahrenheit. These french fries cook in two stages, first at 450 degrees to cook them all the way through and then for the last fifteen minutes at broil to brown the fries. Peel the potatoes and cut them in to fry strips. You can experiment with other sizes like steak fries or rounds but these will take longer to cook. Put the cut potatoes in a colander and rinse with cold water to wash away the starch. This step helps the fries get crispy. Next, pat the potatoes dry with a kitchen towel and place them in a large bowl. Add the olive oil, garlic salt, sea salt and pepper to the bowl and toss with your hands to evenly coat the potatoes. Spread the potatoes evenly out on two baking sheets in one layer.

Getting these fries to the perfect crispy consistency is a little bit complicated but so worth it. Bake the fries for twelve minutes then flip them and bake for another twelve minutes. Next put the oven on low broil and cook for ten minutes, then put the oven on high broil and cook for five minutes. At this point the fries should be perfectly cooked through and a crunchy golden brown on the outside. Dip into each of the sauces (we even mixed the two sauces together and it was delicious) and enjoy!

Dark Chocolate Coconut Ice Cream

Dark Chocolate Coconut Ice Cream

This is the type of ice cream that you put in your mouth and say whoa. And guess what - it uses just 3 simple ingredients! It has a texture that is creamier than most homemade ice creams due to the use of coconut milk instead of regular milk. I added sugar and unsweetened cocoa powder to give the coconut milk a rich chocolaty flavor. Topped off with dark chocolate shavings this makes the ultimate chocolate sundae even more intense!

Ingredients

2 cans coconut milk

1/2 cup sugar

3 tablespoons unsweetened cocoa powder

Make sure the bowl of an ice cream maker has been in the freezer for at least four hours before making the ice cream mixture. Place cans of milk  and a medium bowl in the refrigerator for an hour before use. After chilling, take out the milk and bowl and combine all ingredients in the bowl. Use a whisk to make sure the mixture is smooth. Place the mixture in the bowl of an ice cream maker, turn on and allow to spin for fifteen to twenty minutes until mixture is the texture of soft-serve ice cream. Top with chocolate shavings, shaved coconut, whipped cream or whatever your favorite sundae topping is and enjoy!

Pesto Stuffed Baby Bella Mushrooms

Pesto Stuffed Baby Bella Mushrooms

If you are looking for a simple, healthy and filling appetizer than these babies are for you! No pun intended :) It is super quick, not to mention super cheap, to make these and they can satisfy any crowd. Classic pesto is made with basil, pine nuts and parmesan cheese but to mix things up for these stuffed mushrooms I made my own pesto with spinach, walnuts and red bell pepper. You can also use portobello mushrooms and make one or two per person for larger appetizers but I prefer eating four or five smaller mushrooms. These guys are hearty and still good for you. Perfect for any dinner party.

Ingredients

1 bag baby spinach

3 garlic cloves

1 medium yellow onion

1 red bell pepper

1/4 cup olive oil

1/2 cup walnuts

1/4 cup water

3 tablespoons balsamic vinegar

20 baby bella mushrooms

Salt and pepper to taste

Preheat the oven to 450 degrees fahrenheit. Place the first seven ingredients in a food processor and puree until smooth. Season with salt and pepper to taste. Three garlic cloves may seem like a lot but once they are cooked the flavor mellows out immensely. Remove the stems from the mushrooms and clean the tops with a slightly damp paper towel. Place the baby bella mushrooms on a foil lined baking sheete and lightly drizzle the balsamic vinegar into each mushroom. Then place a heaping tablespoon of the spinach walnut pesto into every mushroom top. Place the baking sheet in the oven for ten to twelve minutes or until each mushroom has released some liquid. Garnish with minced red bell pepper and enjoy!

Breakfast Cookies

Breakfast Cookies

Yes folks, you read right -- breakfast. cookie. Cue the excited child that still lives inside you that has always wanted to eat dessert first. These may not be your typical chocolate chip cookie but they definitely satisfy in the same way. These cookies were conceived on an average morning where I lounged about in my pajamas until too late and was too lazy to go to the store but needed to scratch my itch to bake something. Ergo, the breakfast cookie. These are not only healthy, but tasty and will keep you full for an entire morning of whatever keeps you running around like the rest of us. They are quick, chewy and sweet!

Ingredients

1/2 cup regular oats

6 tablespoons whole wheat flour

1/4 cup Kashi cereal

1/4 cup sugar

2 tablespoons brown sugar

1/2 cup pureed peaches, apricots, pears, plums or pumpkin (hint: baby food works for this)

1 egg

2 tablespoons raisins

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

A pinch of salt

Preheat the oven to 375 degrees fahrenheit. Chop raisins into small pieces and set aside. Combine all ingredients in a large bowl and mix until well combined. Line a large baking sheet with nonstick foil and spoon batter into evenly spaced dollops on the baking sheet. Batter should form eight to ten cookies. Bake in the oven for 12 to 14 minutes until the tops of the cookies are just slightly crispy and allow to cool on a wire rack for fifteen minutes. Enjoy!

Tabbouleh

Tabbouleh

I had been getting pretty tired of the broccoli slaw side dish that is a staple in our summer refrigerator when I opted to make this tabbouleh. My mom is also on a lowering-her-cholesterol kick which means eating a mainly plant based diet with lots of whole grains so this was the perfect dish for her as well, not to mention being totally delicious. Tabbouleh is a mediterranean salad that consists of bulgur wheat and parsley with some other classic mediterranean flavors mixed in. I added chopped artichoke hearts for some extra briny flavor but the balance of parsley, lemon and bulgur wheat was refreshing, satisfying and healthy. Capers, ollives or feta cheese would also be great in this recipe!

Ingredients

1 1/2 cups bulgur wheat

1 1/2 cups boiling water

1 english cucumber

2 large tomatoes

1 can artichoke hearts

1 1/2 cups chopped parsley

1/4 cup olive oil

1/4 cup freshly squeezed lemon juice

1/2 teaspoon salt

1/2 teaspoon pepper

The hardest and most time consuming part of this recipe is chopping the vegetables. Place a pot of boiling water on the stove and put the bulgur wheat in a medium sized bowl. Once the water is boiling, pour 1 1/2 cups of the water over the bulgur, cover with foil or plastic wrap and allow to sit for a half hour. In the meantime, mix the olive oil, lemon juice, salt and pepper in a large bowl. Dice the cucumber, tomatoes and artichoke hearts and place them in the large bowl as well. Finely dice the parsley and place in the large bowl. After a half hour has passed use a large spoon to transfer the cooked bulgur to the large bowl with the parsley, diced vegetables and vinaigrette. Fold the mixture together until everything is well incorporated. Chill in the refrigerator for a half hour and enjoy!