Mashed Potato and Chive Waffles

Savory waffles? Y'all, if you haven't tried them, you simply must!

We made these for brunch a while back while we were house sitting for M's parents (read: relishing an excuse to hunker down in a quiet home with a fireplace, dogs, and the kind of coziness that only mamas can bring to a space). The recipe seemed complex, but it ended up being very straightforward (and even quicker if you already have leftover mashed potatoes, which we actually prepared the night before) and accurate. (Joy the Baker never disappoints!)

Get the recipe here! (Give traffic where traffic is due, knowhatimean?)

We did make a few adjustments...

I didn't have buttermilk, nor did I want to buy that stinky shiz for just a 1/4 cup worth. I used a substitute of lemon juice and regular milk, and it worked just fine.

We also opted for a creamy goat cheese to top our waffles (which we kept warming in the toaster oven after they cooled on the rack, since our iron only makes two at a time and this recipe yields 8 waffles), and we preferred the tangy brightness of the goat cheese (compared to the cheddar, which we did try later). I'm sure it had nothing to do with the fact that is was almost like eating a sour cream-topped baked potato for breakfast... Nom, nom, nom. And they chives are key. Don't skip those.

We froze the leftovers, and they warmed up brilliantly in the toaster oven (think Eggo waffles...but amazingsauce). Next time I'd seriously considering doubling the recipe because they're SO good and freeze really well.

Enjoy!

Recipe: Grilled Asparagus Salad

I could eat grilled asparagus every single day. Paired with grilled zucchini and red peppers, feta-laced cous cous, and homemade hummus, it's the sophisticated star of one of my favorite meals. And because I tend to be pretty ritualistic when it comes to food, I haven't branched out much beyond this combo when it comes to grilled greens. (Unless Le Stuffing Them Straight Into My Mouth counts as a dish.) However, I recently had a bundle of asparagus that was about to turn, and decided I'd just cook it up and figure out how to use it later.

Turns out, grilled asparagus is also silly good leftovers. Cold leftovers, even. And when I found myself craving a healthy salad to carry me through a busy afternoon, I reached for my container o' grilled yumminess. Part experiment, part get-tasty-good-into-my-body-STAT, the salad was fantastic. I had to share.

Grilled Asparagus Salad

Ingredients:

Organic asparagus

Organic baby spinach

Organic baby carrots

Organic cherry tomatoes

Parmesan cheese*

Olive oil

Balsamic vinaigrette

Cracked black pepper

Directions:

1. Grill asparagus. My method of choice: Clean and trim asparagus; Toss asparagus into a Ziploc bag with a few drizzles of olive oil; Shake your money maker...and the bag; Place the asparagus stalks on a hot grill pan (med-high heat) and cover with a grill press. (These babies pop as they cook and won't get those lovely grill marks if you don't keep them in check); Rotate with tongs after approx. 6 minutes or once you note grill marks, and cook other side under press for another few minutes until marked; Transfer cooked asparagus onto a plate in a single layer (stacking hot stalks leads to mush-paragus), then sprinkle lightly with garlic salt and cracked black pepper; Eat fresh, or allow to cool to add to salad. (Keeps well in Tupperware.)

2. Add a few handfuls of baby spinach to bowl. (You should probably take a breather after doing this one.)

3. Shred a handful of baby carrots with a microplane over the spinach. You can also shred some parm at this point, but *I'd actually recommend subbing feta or blue cheese next time. The parm is pretty subtle, and this salad could use the creamy kick of one of these other more bold cheeses.

4. Clean and half cherry tomatoes. Add to bowl.

5. Slice cooled asparagus and add to bowl.

6. Lightly drizzle with olive oil, a splash of balsamic, and cracked black pepper to taste. (The grilled asparagus has a ton of natural flavor, so don't overdo it on the balsamic or that's all you'll taste.)

Serve with a toasted "crouton" topped with red pepper flakes and grated parm for a carbtastic treat with your healthy, beautiful bounty.

What are some of your favorite ingredients for a healthy, flavorful summer salad?

Recipe Cards

I've been acquiring recipes over the last few years without a real plan for how to organize them; thus, I have a hot mess going on in the cookbook/recipe department. There are sauce-splattered print outs and note paper with messily scrawled directions stuffed into my various cookbooks, and I find myself constantly rifling through this mess looking for a specific dish, only to realize I found the recipe online and never bookmarked/printed/copied it. Fail.

When M and I popped into Anthro last Friday*, I finally took home the Rifle Paper Co. recipe cards that I've been eyeing for a while:

Available here.

I can't wait to transfer my messy notes and print-outs onto these lovely cards. The design is so pretty and the lines will come in most handy. I'm thinking blue ink, fine point pen. (You're thinking, 'Nerd.')

Now the hunt begins for a recipe box in which to house them. Because I overthink everything (it took me six months to finally purchase the dadgum cards...for $14), this could take a while. But I'm leaning toward a wooden one. Wood is classic, timeless, and neutral (decor-wise) so it should still work when I find myself cooking in a home with a proper kitchen that doesn't have razorblades petrified into the sprayed on pattern countertop. (True story.)

There's a lovely matching recipe box from Rifle Paper Co....

Available here.

Hand-crafted and made from salvaged hardwood, y'all! But I'm not about to spend over a hunny on a box. (A beautiful, antique-worthy, perfect-for-my-life box.) If I did get cray and/or suddenly rich, I might consider this fancy, as well...

Available here.

You had me a gold embossed wood and letterpress. It's so clean and sleek. (Which, true, has no place in a kitchen unless one welcomes a full-fledged meltdown the first time some wayward sauce splatters the pristine contents. Perish the thought.)

I think this number may be just right...

Available here.

Affordable, simple styling, lid notch to hold recipes while cooking, and eco-friendly materials. All good things.

Is there a method to your madness when it comes to organizing recipes? Are you a recipe box, recipe binder, or e-recipe kinda cook?

*We also visited the Apple Store and Best Buy during this outing, so we went to "boy stores" as well.

Funny enough, Kyla is blogging about this same topic over at her blog, Kyla Roma. Check out her candid pics and the feedback from her readers about their organization methods.

Recipe: Lettuce Wraps

This past Friday, M and I had a proper dinner-and-a-movie date night. One of my favorite things about going to the movies is the treats. It just isn't the same to take in a show without some popcorn and a Coke (and usually Reece's Pieces or M&Ms to couple with the saltiness of the popcorn). And since I didn't want to spoil our snack appetite, we opted for a light dinner. (Priorities, y'all.) I'd been wanting to try the Lettuce Wraps with Hoisin-Mustard Tofu from my Appetite for Reduction cookbook, and this seemed like the perfect occasion to give this recipe a whirl.

Per usual, I made some substitutions right out of the gate. I opted for mushrooms instead of tofu because I thought the meatiness of the 'shrooms would be fantastic in this dish. (I still daydream about those mushroom lettuce wraps from our anniversary lunch). I also used romaine lettuce instead of iceberg because the leaves are nice and sturdy and create little boats o' yum. The recipe doesn't call for crispy noodles, but they're just delightful in lettuce wraps and I highly recommend the few extra minutes to prepare them.

Hoisin-Mustard Lettuce Wraps 
{Adapted from Appetite for Reduction}

Ingredients:
Mushrooms
1 package mushrooms, rinsed and diced to 1/2" (I used baby bellas)
2 tsp reduced sodium soy sauce

Sauce
1 tsp sesame oil
1 red bell pepper, seeded and diced small
1 small onion, diced small
3 cloves garlic, minced
1 tbsp minced fresh ginger
1/4 tsp red peper flakes (I added extra for spice)
3 tbsp mirin
2 tbsp hoisin sauce
2 tsp prepared yellow mustard 

Crispy noodles
1 package dried rice noodles (in the asian section of most supermarkets)
1 cup oil to fry (I used vegetable oil)

To serve
1 head romaine lettuce

Directions:

Prepare the mushrooms: Preheat a cast-iron or heavy-bottomed nonstick skillet over medium heat. Add the mushrooms and cook for about 8 minutes until they're browned. About midway through, drizzle with the soy sauce and toss to coat. Place mushroom mixture in a bowl and set aside.

Preheat skillet over medium heat with the sesame oil. (I used the same skillet; no need to mess up more dishes than needed.) Saute the red pepper, onion, garlic, ginger and red pepper flakes. Cook for about 10 minutes. The veggies should be soft and browned. Add the mirin and let cook for about 3 minutes. Add the hoisin and mustard, and cook for another minute. Add the mushroom mixture to the sauce and toss to coat. 

Prepare the crispy noodles: Heat oil in a frying pan (or small sauce pan will do) for at least 1 minute over medium-high heat. Separate dry noodles and cut into 4-5 inch lengths. Gently drop a handful of noodles into oil, making sure you have a utensil ready to quickly flip them. No joke, they "bloom" in a matter of seconds, so have a plate with paper towel on which to place them ready to go, as well as some tongs or a slotted spoon for flipping and retrieving. Lightly salt the fried noodles, if desired.

Serve filling and crispy noodles alongside lettuce leaves to stuff like tacos.

We absolutely loved this recipe and can't wait to make it again! Prepping the veggies took about 15 minutes, but the assembly was quick otherwise (35 minutes start to finish). These are perfect for a light dinner or appetizer, but could also be served with some brown rice or hearty veggies for a more substantial meal.

Lentil Soup: The Ugly Yum

Since the first time my college rommate's mama came to visit us in NYC with some homemade lentil soup, I have absolutely loved this dish. Admittedly, it took some cajoling to get me to try it at first because, well, let's face it: it's not pretty. And I didn't even know what a lentil was. (I'm from Southern California, people.) But it was crazy good and I've been inclined to order this hearty delight whenever I see it on a menu.

As I've become more confident in the kitchen (or at least more willing to make an epic mess and/or less-than-stellar meal), it made sense to explore some of my favorite dishes in hopes of finding my own recipe to enjoy over and over again. It wasn't long before lentil soup crossed my mind and made it onto my must-make list. Now I just needed a basic recipe to get me on the right track. Enter, Angela and OSG.

I have followed Angela over at Oh She Glows for a while now, and her recipes always inspire me. Her ingredients are fresh, organic and vegan, and the breakdowns make me feel like I can tackle her creative fare with authority and a better chance of making something edible my first go 'around. (Side note: she recently announced that she'll be releasing a cookbook in early 2014. I'm so excited to work my way through it.)

I used her Curried Lentil Soup recipe as my foundation, sticking pretty closely to her directions minus the curry. (Yes, I realize that's a fairly crucial omission for Curried Lentil Soup, but I was ascared. I didn't even know in what form you buy curry. Me: "Is it in a jar? What aisle would it be on? What the what?" But, as I learned to correctly prepare lentils, I'm sure cooking with curry isn't far behind. I even know what forms it comes in now.* Growth, peeps.)

The result:

A bowl full o' yum

So good and so easy. I've actually made this several times since first trying it, and I like the texture better when I made it the first time. I didn't so much measure my lentils (oops) so I had to keep adding water to keep them covered, but they still softened up just right and it wasn't too runny (though I did still blend some of the mixture in a blender and stir it back in to thicken it up a bit, which is a great tip). The second time (photo above) I got broth happy because I was using some of M's delicious homemade veggie stock, so it was less dense. But this version was prettier, so that's the pic you get. I, per usual, also added some shredded Parm to top it off.

This is now one of our favorite dishes and I love making a big batch to enjoy for leftovers. I keep lentils stocked in my pantry so that this protein-packed meal is just a few chops and simmer away. (More lentil love here and here.) Next round: curry me!

Have you attempted a new recipe lately? Tell me about it (good, bad or ugly...).

*FYI, it's available as a powder, a paste and a sauce. It's typically found in the Asian or Indian section, usually in a small jar or bottle. Could I have come to this conclusion by following Angela's recipe? Yes. Yes, I could've.

Vegetarian lasagna. Yum.

Confession: I have never before made lasagna.

OK, real confession: I didn't own a proper baking dish (other than an apparatus that could bake brownies, of course) until, oh, this past Thanksgiving. A baking cook, I am not. (Is that a thing? Anyway.) 

But I ventured out of my comfort zone, inspired by my recently acquired Appetite for Reduction cookbook, and attempted Isa's Roasted Cauliflower Ricotta and Spinach Lasagna. (I knew I was in good hands given my last successful experiment with PPK's Ancho Lentil Tacos recipe.) I was also inspired by fellow blogger Melissa's 12 Meals in 12 Months in 2012 project to flex my cooking muscles a bit by branching out. I'm so enjoying tackling new recipes, even if they're not amazing the first time. (I may throw a tiny hissy fit when it doesn't turn out well, but that's a Type A chef for ya!)

Y'all, it was delicious. Vegan lasagna. And it was delicious. It took an hour and forty-five minutes (mostly because I didn't properly record the ingredients before shopping and I checked and rechecked the instructions about a hundred times before proceeding...and the lasagna noodles scared me). But it was delicious. M and I polished off every last bit of it. (OK, he only had one serving. But this makes delicious leftovers, and I am not even a leftovers girl!)

I admit, I augmented the recipe just a smidge but adding some freshly shredded Parmesan and panko to create a light, cheesy crust. So, vegan no more. But the heart wants what it wants.

This dish was served with some phenomenal Cabernet from Leoness Cellars in Temecula (courtesy of my dad's lovely girlfriend, Cynthia), French bread, and a salad: mixed greens and spinach, sun-dried tomatoes, feta, and almond slices, topped with olive oil and balsamic vinaigrette.

Light a candle and you've got yourself a date. Even if it's with yourself. Party on.


If you haven't already, hop on over to Do I Even Like This? to check out my bag spill. (Yes, I put my non-coordinating purse contents out there for all to see. You're welcome.)

Recipe: Delicioso Vegetarian Tacos

M and I have been searching for healthy new recipes to try that don't rely so heavily on my staples: carbs, carbs and more carbs. Oh, and cheese. (Worst vegetarian ever.)

My favorite vegan recommended I check out Appetitie for Reduction by the girl genius behind Post Punk Kitchen. (Appetite for Reduction and Veganomicon are now on their way to my mailbox courtesy of Amazon. Holla.) Vegetarian cooking can become very blah and unhealthy if you aren't careful, and I have definitely failed to check myself in this respect. Don't get my wrong: I generally walk away from the table quite pleased and stuffed out of my mind. But one of the main reasons I stick to a veggie diet is because I understand the health benefits when done right.

I was elated with the results of my experiment last night in tackling a new recipe using an ingredient I've never before played with: lentils. I was inspired by PPK's Ancho Lentil Taco recipe to create a fresh, healthy dish that made me say, "Nom" and "Ahh" at the same time.

Delicioso Vegetarian Tacos

Filling ingredients:
1.5 cups dry green lentils, rinsed and drained
1 medium onion, minced
3 cloves garlic, minced
1 packet organic taco seasoning
2 tbsp olive oil
3 tbsp tomato paste

Directions:
1.) Boil 2 parts water to your lentils (I started with 3 cups of water here) in a sauce pan over med-high heat, then add rinsed lentils to boiling water. (DO NOT ADD SALT. I know it's tempting, but I read everywhere that salt will make your lentils tough, and I assure you, good lentils don't need much of it anyway.) Boil lentils for about 3 minutes to aid in digestion. (I saw this tip online and it seemed to work.)
2.) Reduce to a simmer and cook covered for approx. 20 minutes, checking a few times to ensure water level has not fallen below lentils. (If it does, just add some more hot water to cover.)
3.) Once lentils are softened, remove from heat and drain liquid. At this point, you can add a little sea salt if you so desire.
4.) In a saute pan, warm olive oil over medium heat. Add onions and garlic, cooking for about 3 minutes until softened. (I also added a few pinches of crushed red pepper flakes because I heart them.)
5.) Add taco seasoning mix to onions and garlic and stir for about 30 seconds to roast.
6.) Stir in lentils and tomato paste, adding a few splashes of water as needed to keep the mix from getting dry. Smash the lentils with a fork for about 5 minutes (as though you're making mashed potatoes) to get a thicker and more meaty consistency.

I served my seasoned lentils on warmed corn tortillas with a garnish plate of chopped tomatoes, chives, cilantro (this is a must!), cubed avocado, lime wedges and Tofutti Better than Sour Cream. I also set out a plate with some Austin salsa and Hint of Lime tortilla chips, which complimented the dish nicely.

This was delicious, y'all! M loved it as well (and I don't think he was just being nice). Next time I'll probably add some hot sauce to the mix (which the original recipe wisely called for, but I wussed out) and maybe minced jalapenos for garnish to spice it up a bit. This yielded more than enough for two people, but I'm glad to have leftovers to make nachos on the fly or throw over some greens for a hearty taco salad.

Happy cookin'!

Recipe: Hearty Vegetarian Soup

As the temperature cools and the leaves fall, I simply cannot get my fill of warm foods and beverages. Soups in particular are such a comfort, and paired with fuzzy socks and a fire...forget about it! 

I'd like to share with y'all a veggie soup recipe that I put together when I was home sick last month and craving some hearty comfort. It's so simple and can easily be edited to accommodate whatever ingredients you have on hand. All measurements are estimated and based on my preferences, so feel free to improvise to taste.

Let's get cookin', y'all!

Hearty Vegetarian Soup 
 Ingredients:
1 tbsp olive oil
1 box of low-sodium organic vegetable stock*
3 large peeled carrots, sliced 1/4 inch thick
3 stalks of celery, sliced 1/4 inch thick
1 large onion, chopped (sub: shallots)
3 cloves garlic, minced
1.5 cups pasta of your choice (I prefer whole wheat fusili or ziti)
2 large potatoes of your choice, peeled and cubed (I use sweet potatoes if I have them)
1 can low-sodium corn, rinsed (sub: Mexicorn or frozen kernels)
1 can low-sodium green beans, rinsed (use fresh if you've got 'em!)
crushed red pepper flakes
dried oregano
sea salt
fresh cracked pepper
*If you can't find low-sodium stock, I recommend using 3/4 of a box of regular stock and adding a little water.

Directions:
1.) Warm olive oil in a stock pot over medium heat. Sweat carrots, celery and onions for 5-7 minutes.
2.) Add garlic and stir, letting mixture cook for another minute.
3.) Stir in salt, pepper, red pepper flakes and oregano. (I use about 5 turns each on my salt and pepper grinders, two healthy pinches of red pepper flakes, and a pinch of oregano.) 
Tip: when using dried herbs, rub the herbs between your palms as you add it to the pot to release the yum.
4.) Add veggie stock and bring to a boil.
5.) Stir in pasta and potatoes. Cook for approximately 10 minutes over med-high heat. (If you're using pasta that's al dente in less than 10 minutes according to the package, add pasta in step 6. You don't want mushy pasta.)
6.) Add corn, green beans, and any other veggies you'd like to throw in there. Cook for approximately 5 minutes. 
7.) Add additional seasoning to taste. 

This yields a ginormous portion, but this soup is delicious warmed up for a few days afterward. If you're not a fan of leftovers and/or fabulously single, you can easily cut the ingredients in half for a more appropriate serving. You really can't go wrong here unless you OD on the carbs, leaving the pasta and potatoes to soak up all the stock. (Though worse things could happen. Just sayin'.)

I serve this hearty dish with buttered sourdough toast or warmed corn tortillas. Hope y'all enjoy it!