Purple Cauliflower Salad

It is just me or do colorful foods taste better? Purple cauliflower is one of those bougie food items that aren't totally necessary but gosh darn it, it sure does look cool. This warm salad is full of flavors and textures that keep it interesting because life is too short for boring sides!

Acorn Squash w/ Chicken and Cranberry Stuffing

Thanksgiving is almost here and I am SO ready. Some time off work and a holiday completely centered around family and food? Yes, please.
While the turkey is traditionally the allstar of this all day eating fest, the side dishes have always been the thing I most look forward to (besides the pie of course). While I love the more traditional dishes, I wanted to switch it up a little with my veggies and this recipe is perfect because it's almost like a veggie, stuffing, and cranberry sauce all at once - BOOM!

Creamy Chicken & Wild Rice Soup

I was perusing my recipes the other day when I realized that my soup section is noticeably lacking. Especially considering my Mom was always known for making bomb soups, you'd think I'd have a plethora of recipes and soup knowledge to share! It's not that I have anything against soups, but let's face it they're not the most attractive foods to photograph and they do take some time to assemble. I cannot recall an occasion where I have heard someone say "I'm just gonna whip up a soup really quick" it takes time, will power, and endurance to have all those tantalizing smells lingering in your house for hours on end.

Crispy Fish Salad with Creamy Cilantro Dressing

Do you ever have those days where everything just makes you mad? Mad that your AC went out during a Texas summer, mad that you're stuck in this crappy apartment, mad that there wasn't perfect lighting during a photoshoot (even during the golden hour), mad at your job, mad at yourself - I have been having many a mad days. But they usually feel a little less crappy when the dinner you make turns out jusssst right.

Our life is kind of in a weird limbo right now, uncertain whether or not we should chase our dream of venturing out to the Pacific Northwest or endure another year in Houston. Either option involves moving and packing and new job finding which of course comes with it's own little bothers.

Lately I've been taking all my stress out on cooking and baking all the things (I've just been to lazy and hot to blog about them). I saw this fish salad on Pinch of Yums Blog and I HAD to try it out, it looked so fresh and tasty for the summer times. I prepared mine a little differently and breaded the fish with panko bread crumbs to make it extra crispy and used sunflower seeds in place of pepitas because I happen to have them on hand but you could go pretty crazy with the garnishes.


Crispy Fish Salad

Recipe inspired by Pinch of Yum

serves 3-4 depending on hunger level

For the Slaw...
1/4 cup oil
1/4 cup water
1/2 cup cilantro leaves
1-2 cloves garlic
1/2 teaspoon salt
juice of 2 limes
1/2 cup sour cream, Greek yogurt, or mayo
3-4 cups shredded purple and green cabbage

1.Pulse the slaw ingredients (in order, starting with oil and ending with lime juice) until chopped/chunky. Add the sour cream and pulse again until just combined (you don't want it totally smooth green - just like an herb-loaded creamy sauce). Toss the sauce with the cabbage. Let it sit in the fridge while you prep the other ingredients.

For the Fish Taco Bowls...
1 cup cooked quinoa
1 lb. cod or other white fish
1/2 cup flour
1 cup panko bread crumbs
2 tsp EACH cumin and chili powder
1 tsp salt
2 TBS olive oil
1 egg, beaten
avocado, sunflower seeds, queso fresco, lime wedges, or other extras for serving

1. In a bowl add the cumin and chili powder to the flour. Pat the fish dry with paper towels, toss in the seasoned flour, then egg wash, then panko breadcrumbs. Heat the oil in a large skillet over medium high heat. And add to the hot pan, frying for a few minutes on each side. When the fish is golden brown, remove from pan and sprinkle with the salt.

2.Plate each dish with a scoop of quinoa, a few pieces of fish, a scoop of cilantro lime slaw, and avocado or any other extra toppings you like. Serve with lime wedges and additional salt as needed.

Roasted Radishes with Orange & Thyme

Lately I have been experimenting with foods I don't normally eat, enter the radish.

This small colorful root veggie can be sliced in salads, pickled in sandwiches, and braised in butter. Personally I have had it only a couple of times as a garnish on a sandwich or taco but it has never been the star of the plate.

I don't know why but I have never even thought of roasting these red beauties which is odd considering some of my favorite forms of veggies are in their roasted form. I decided to keep it simple and toss them in some orange infused oil, thyme, salt, and pepper. Roasting at a high heat brought out a totally new flavor and texture, they were not nearly as strong and peppery as their raw form and it made them rather enjoyable! I think next time I will pair them with rainbow carrots and maybe drop the orange oil and sub it for butter. I also read that you can use the radish tops to accompany them but I had already removed them so it was too late to try it this time around.

Roasted Radishes with Orange & Thyme

serves 1-2

1 bunch radishes, thoroughly washed, stems removed, and halved
1 TBS olive oil (I used orange infused oil)*
course salt
Black pepper
1-2 sprigs German thyme (or regular thyme)

Directions

1.Preheat oven to 400°F. Brush large heavy-duty rimmed
baking sheet OR cast iron skillet with olive oil.

2.Cut radishes lengthwise in half and place in medium bowl.
Add about 1 tsp olive oil and toss thoroughly to coat, add thyme sprigs.
Place radishes, cut side down, on prepared baking sheet;
sprinkle lightly with coarse salt. Roast until radishes are
crisp-tender, stirring occasionally, about 18 minutes. Season
to taste with more coarse kosher salt, if desired.

3.Serve as a side with pork, lamb, or enjoy by themselves.

*Note - if you don't have orange oil you could as 1/4 tsp orange zest before baking.

Crock-Pot Chicken & Cornmeal Dumplings

So Lewis and I just recently discovered the magical ways of the crock-pot.

We had actually received said crock-pot for our wedding over a year ago (yipes) but it never worked and I never got around to returning it until we moved to Houston. Luckily Target is awesome and let us exchange it and I have pretty much been trying to convert every meal into a one pot deal ever since - you could say I'm obsessed, I'd like to think of it as "innovative."

This recipe is a bowl full of comfort and it's SO easy to make, it's sort of like a cross between chicken soup and a roasted chicken. I also decided to try something new and add cornmeal because I love the added texture that grounded cornmeal provides, and I feel like it prevents it from getting overly soggy.

Chicken & Cornmeal Dumplings

Recipe adapted from Diabetic Living

serves 2-3

5 medium carrots, sliced 1/2 inch thick
1 stalk celery, thinly sliced
1/2 cup fresh or frozen corn kernels
1 medium onion, thinly sliced
2 cloves garlic, minced
2 sprigs thyme (I used German thyme)
1/4 tsp ground black pepper
3 chicken thighs, skinned
2 cups reduced-sodium chicken broth
1/2 cup fat-free milk
1 TBS all-purpose flour

1.In a 1 1/2- or 2-quart slow cooker, combine carrots, celery, corn, onion, garlic, thyme, and 1/4 teaspoon pepper. Top with chicken. Pour broth over mixture in cooker.
2.Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If no heat setting is available, cook for 5 to 5 1/2 hours.
3.If using low-heat setting, turn to high-heat setting (or if no heat setting is available, continue cooking). Transfer chicken to a cutting board; cool slightly. When cool enough to handle, cut chicken off bones (if they had bones); discard bones. Chop chicken; return to mixture in cooker. In a small bowl, combine milk and flour until smooth. Stir into mixture in cooker.
4.Using a 1 TBS cookie scoop, drop Cornmeal Dumpling dough into 4-5 mounds on top of hot chicken mixture. Cover and cook for 20 to 25 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) If desired, sprinkle each serving with coarse pepper.

Cornmeal Dumplings

1/4 cup flour
1/4 cup cornmeal
1/2 tsp baking powder
Dash salt
1 egg white
1 TBS milk
1 TBS canola oil

1.In a medium bowl stir together flour, cornmeal, baking powder, and salt. In a small bowl combine egg white, milk, and oil. Add egg mixture to flour mixture; stir just until moistened.

Here are some other crock pot meals from some of my favorite foodie bloggers that I plan to try soon!

Crockpot Crispy Caramelized Pork Ramen Noodle Soup - Half Baked Harvest
General Tso's Chicken - Creme de la Crumb
Cinnamon roll monkey bread - Crazy for Crust

Chickpea & Tempeh Sunbutter Curry Over Jasmine Rice

I probably should be packing a box or working on my finals right now but it seems the internet has other plans...Upon this highly distracting internet adventure, I realized whilst perusing my recipe lists that I had not included a recipe with tempeh...I've had some killer tempeh dishes at places like The Bee's Knees and the late Amy's Cafe but despite my pescatarian lifestyle I don't actually cook with this ingredient often...

Tempeh is essentially made from the same ingredients as tofu just processed in a different way. Since tofu is made from soy milk, it has lighter texture than tempeh which is fermented whole soy beans. Because of it's more substantial texture, tempeh also has a higher amount of protein and fiber per serving (boy, I bet all this talk about yummy fermented soy beans and fiber has you really psyched to try this stuff - trust me, it's better than it sounds).

I will say that I think still prefer the taste and texture of tofu, but I am still willing to experiment with this ingredient. As far as the sunbutter twist, it happened to be the only thing in our pantry even slightly resembling peanut butter, you could also sub out cashew butter too if you have a peanut allergy.

Chickpea & Tempeh Sunbutter Curry Over Jasmine Rice

serves 2-3

2 cups cooked Jasmine rice
1 TBS coconut OR vegetable oil
1 small onion, finely sliced (about 1 cup)
1 tsp minced garlic
1 red bell pepper, diced small, seeds removed
2 tsp dried basil
1 TBS Peanut butter OR Sunbutter
1 (14-ounce) can coconut milk
1 package of tempeh or tofu cut into 1/2 inch cubes
1 (14-ounce) can chickpeas, drained and rinsed
2 TBS yellow curry powder
2 tsp paprika
Squeeze of fresh lime juice (about 2 tsp)
Salt to taste

Sliced green onions and toasted sunflower seeds for garnish (optional)
1/4 soy sauce mixed with 1 TBS honey (for marinade)

Directions:

1.In a sauce pan heat oil on medium heat, add onion and saute until translucent. Add peppers and garlic and cook for at least 6 min.

2.Marinate tempeh in soy sauce and honey - set aside.

3.Add spices to onion mix (adding more oil if needed) and toast spices until fragrant. Add coconut milk and mix. Add sunbutter, chickpeas, and tempeh, and let sit on medium low heat for 10-15 min, stirring often. Add basil and cook until chickpeas are tender. Finish with lime juice and serve atop jasmine rice.

Classic Pot Roast With Carrots & Fingerling Potatoes (and some pretty big news)

So I'm gonna be honest here, I totally winged this recipe and I pretty much had no idea what I was doing or how it was going to turn out (just what you wanted to hear from a food blogger, right?!)

I haven't really cooked a big hunk o' beef since culinary school so when Lewis mentioned he wanted pot roast for dinner, I knew it was time to dust off my culinary knowledge. I remember that there was at least three necessary steps in making a delicious pot roast,
Step 1:The cut of meat, you want a cut with some fat like a chuck roast because as you know, fat = flavor.
Step 2: Brown your meat before roasting (aka braising). This step is crucial in order seal in all those tasty juices annnd helps on our next step which is...
Step 3:Use the juices and crispy bits leftover from browning the meat to cook your veggies.

I included the choice of using either red wine OR balsamic vinegar because if you're not fond of that slightly alcoholic taste, you can just use that semi-sweet acidity in the vinegar to balance out the savory flavor of the broth.

Classic Pot Roast With Carrots & Fingerling Potatoes

serves 2-3

2-3 TBS vegetable or canola oil
1-2 pound Chuck Roast (I choose a smaller cut since it was only for one person)
1 medium to large yellow onion, chopped
1/3 cup balsamic vinegar OR red wine
2-3 TBS Dijon mustard
5 sprigs fresh thyme (or 1-2 tsp dried thyme)
pinch of dried rosemary
2 cups reduced-sodium beef broth
2 bunches small carrots, with tops cut off
1 pound very small baby potatoes or fingerling tricolored potatoes
kosher salt & freshly ground black pepper

Directions:

1.Preheat oven to 275F. Place potatoes and carrots in roasting pan.
2.Heat oil in a large dutch oven over high heat (if you don't have a dutch oven like me then just use a sauce pan then transfer to roasting pan later on). Season chuck roast well with salt and pepper, add to pan and brown well on all sides (a few minutes a side). Remove roast and set on top of carrots and taters.
3.Add chopped onions to drippings in pot and reduce heat to medium. Saute onions until soft, about 5 minutes. Add balsamic vinegar (or red wine) and deglaze pan, increase heat to medium-high and boil until reduced and slightly syrupy, about 4-5 more minutes. Stir in Dijon and stock.
4.Pour onion mix on top of meat and all over veggies, add herbs and cover and bake for about two hours or until tender (check after an hour).

Speaking of big hunks of meat, I thought this would be a fitting post to announce that after applying pretty much everywhere across the U.S. Lewis and I will be moving too...

*Drumroll .........................................................................................................................

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Yep, Houston, TX ya'll a place that is pretty much a complete mystery to us - which is both thrilling and terrifying. While it's not my first choice (I was hoping for mountains and cooler weather) after splitting my time/work between rural GA and Jacksonville, FL it's going to be a breath of fresh air finally settling down in one place, not to mention all the new food places we get to explore! We'll be flying out there next week to scope out the area and hopefully find a place to live so if any ex or current Texans are out there feel free to comment and give us some advice!

Crispy Tofu Rice Noodle Bowl

Noodle bowl - never have two words sounded so tantalizing. I am practically drooling.

As you know, I have never been discrete of my love of all things influenced by Asian and Thai flavors. Whenever I am exploring a new town and I'm looking for something to eat, I am always immediately attracted to anything with Noodle in the name...Noodle House, House of Noodles, The Happy Noddle - doesn't matter, there's a 99.9% I will probably eat there.

There's just something about that beautiful medley of textures and flavors coming together, not to mention the heavenly smells. Rice noodles, when seasoned properly are slightly chewy and a perfect vessel for pretty much any protein or veggie. I stir fried mine in a sweet and savory sauce with a touch of spice with some chili sauce. Forget everything you'be ever heard about bland, tasteless tofu!

Crispy Tofu Rice Noodle Bowl

serves 3 really hungry people

1 package of extra firm tofu, diced, marinated, and cooked
2 cup steamed edamame
1 cup diced or shredded carrots
1 small onion, sliced thin (is it necessary to have both green onions and regular onions? Nope, I just really like onions...)
3 green onions stalks, diced
1-3 eggs
olive oil
1 cup peanuts, chopped (for garnish)
rice noodles (14oz. package)

For the sauce...
1 clove of garlic, minced
2 tablespoons low-salt soy sauce
1-2 tsp spicy chili paste
1-2 TBS Hoisin sauce
3 tablespoons sesame oil
1 TBS honey
1 tsp fresh lime juice

To find out how I make my tofu taste awesome, check out some tips HERE

1.Prepare rice noodles by soaking in cold water for about 8 min. Drain and set aside.

2.In a mixing bowl, add the sauce ingredients and whisk to make a dressing. In a wok (or sauce pan) heat oil then add sliced onions, cook until translucent then add the garlic and carrots. Once carrots are tender, add cooked edamame and cook for 3 min. Add noodles and mix, then add sauce mixture and stir fry (you might have to add more water to prevent noodles from sticking together).

3.Meanwhile, fry the eggs in a large non-stick frying pan on a medium heat with a lug of olive oil until cooked to your liking (I like mine with a runny yolk). Divide the noodles between bowls, pop an egg on top of each one, and serve drizzled with chilli sauce for that all-important added kick. Sprinkle with green onions and chopped peanuts.

Variations: You could also use buckwheat noodles in place of rice, they take longer to cook but provide more flavor. Feel free to add any other fresh seasonal veg, or leftovers you have in the fridge.

Revolutionize Your Diet with Evolution Fresh 3 Days to Green

I was approached by the friendly folks at Evolution Fresh to head to Publix and try their relatively new line of all natural vegetable and fruit based juice beverages. The Challenge: drink one juice every day for three days to take a small step towards a better you.

I have always been a fan of juice, it lets you reap the benefits of eating all your fruits and veggies in a convenient liquid form. With all the juice brands readily available, you still have to make sure to read the label because some brands (cough cough Naked Brand cough cough) contain food coloring, high fructose corn syrups, and other not-so-natural preservatives.

If you examine a bottle of Evolution juice, you can see that the only ingredients are fresh fruits and veggies - just like it would be if you made the juice in your home! They also use a cold-pressed method which eliminates the chance of loosing those valuable vitamins and the fresh taste you crave. The flavors I will be trying are Sweet Greens & Lemon, Essential Greens with Lime, and Defense Up. If drinking your veggies still sounds pretty intimidating, there are plenty of fruit based flavors to please your palette.

I now invite you take part in the 3 Days to Green movement by going to your nearest Publix grocery store and picking out your favorite juice. You can also check out their website at www.evolutionfresh.com to enter and win 1 of 25 prize packages that can turn your healthy habit into a lifestyle.

I will be documenting my #3daystogreen journey on my instagram so feel free to follow along!

Disclosure - I am participating in the Evolution Fresh blogger campaign and received compensation as part of the program, all opinions are my own.

Rebollita (Reboiled Italian Cabbage Soup)

Things are finally starting to settle down around here...

It always seems surreal when you're looking forward to something so much and then it comes to an end. With both Lewis and I working all the time, we were highly anticipating our Christmas mini-vaca. We woke up Christmas morning (the first time in our own place) made breakfast and opened presents then headed down to Florida to visit family.

There, I got to eat some of my Mom's famous Christmas cookies (Anise cookies, Chocolate Dipped Shortbread , Candy Cane Crisps, and Snowballs) followed by a feast over at Lewis's house. We spent the next three days sleeping until noon, visiting all our favorite local spots, and spending time with friends and family - it was perfect.

Which brings me to this soup, which I made a couple of days before we left (you might remember the leftover cabbage from the Minestrone) I didn't want to make a plain old cabbage soup so I was excited when I found this recipe for Rebollita. This soup is kinda freaky because it uses pureed beans to thicken the soup and contains soaked toasted bread for added texture. It definitely took some time to make, but with all these textures and flavors from the vegetables, it is sooo worth the wait!

Ribollita

serves 10-12
(Need to prepare the night before eating)

2 cups dry cannellini beans
4 cups water
3 (32 ounce) cartons chicken broth (seems like a lot but it definitely needs it)
5 cloves garlic, minced
4 sage leaves
2 bay leaves
1 teaspoon salt
1/2 cup olive oil
1 small onion, diced
3 carrots, peeled and sliced
2 large stalks celery, chopped
1 medium sized russet potato, peeled and cut into chunks
1 1/2 cups cabbage, coarsely chopped
3 stalks of Rainbow chard, trimmed and chopped
1-2 cups spinach (or you could use kale), trimmed and chopped
1 (14.5 ounce) can diced tomatoes
12 (1/2-inch-thick) slices French bread, lightly toasted
salt and freshly ground black pepper to taste
1 1/2 cups grated Parmesan cheese for topping
1/2 cup olive oil

Directions:

1.Sort and rinse the beans before placing them in a large pot with the water. Bring to a boil over medium-high heat and cook 5 minutes. Turn off heat, cover, and let stand 1 1/2 hours. Drain.

2.Place the beans, chicken broth, garlic, sage leaves, bay leaves, and salt in a large pot. Bring to a boil over medium-high heat. Reduce heat to low and simmer until beans are tender, about 2 hours. Cool. Remove 1 cup of beans. Discard the bay leaves and sage leaves. Blend the remaining bean mixture with a hand mixer until smooth. Set aside.

3.Heat the olive oil in a large pot over medium-high heat. Add the onions; cook and stir until transparent, about 10 minutes. Combine the carrots, celery, potatoes, cabbage, chard, and spinach with the onions. Stir in the tomatoes. Season with salt and pepper to taste. Cover, and cook until greens have wilted, stirring at least once, about 20 minutes.

4.Stir in the pureed bean mixture, and cook 40 minute until the mixture thickens. Stir in the reserved beans. Adjust seasonings to taste. Add the toasted bread slices; cook until bread is soaked, about 10 minutes longer. Cool, and refrigerate overnight.

5.Reheat the soup over low heat until heated through, about 20 minutes. Serve each serving garnished with 2 tablespoons Parmesan cheese and a drizzle of olive oil.

*Recipe adapted from Josie

Hearty Minestrone Soup

I like my soup how I like my men, easy and low maintenance.

This soup is awesome because almost all the flavor you need come from the ingredients, you just throw it all in a pot and let it simmer as opposed to those other needy soups that keep nagging for your attention, constantly complaining about how they need to be stirred and seasoned. One thing I noticed is how much this soup absorbs liquid over night (even though I covered it whilst cooking) so I added an extra cup of chicken broth to prevent said absorption. With that being said, I must say this soup is delicious and super satisfying (this coming from the woman who lived off this stuff for a week and didn't get sick of it).

Hearty Minestrone Soup

serves 3-4

4 cups vegetable or chicken broth
1 (28-ounce) can diced tomatoes
1 (15-ounce) can white (cannellini or navy) beans, drained
3 carrots, peeled and chopped
1 celery stalk, chopped
1 cup onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 bay leaves
Salt and ground black pepper
2 cups cooked ditalini pasta (I used mini penne because it was the high fiber kind)
1 medium zucchini, chopped
2 cups coarsely chopped cabbage

Directions:

1.In a large soup pot (or slow cooker), combine broth, tomatoes, beans, carrots, cabbage, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and simmer on low heat for 3-4 hours, stirring occasionally.

2.Thirty minutes before the soup is done cooking, add pasta and zucchini. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle Parmesan (or sharp cheddar) cheese over top.

Split Pea Soup with Parmesan Crisps

For once, it has actually been consistently cold outside (which is a rare sight to behold in the south) and I could not be more elated.

Ever since November October hit my brain has been a slurry of warm, comforting recipes usually involving cinnamon and marzipan. Unfortunately making a marzipan soup doesn't sound too appetizing so I decided to take a more traditional route.

Surprisingly I have never actually made split pea soup from scratch before (outside of culinary school) so I decided to consult the all-knowing Ina for suggestions. I have always liked the taste of split peas, but let's face it it's not the most attractive soup out there. To class it up and add some texture, I decided to top it with Parmesan crisps, which is a semi-swanky way of saying delicious bits of burnt cheese. The saltiness from the cheese bits paired perfectly with the creamy texture of this vegetarian classic.

Split Pea Soup

serves 5-6, recipe adapted from Ina Garten

1 cup yellow onions, diced small
2 cloves garlic, minced
1/8 cup good olive oil
1/2 tsp dried oregano
1/4 tsp ground rosemary
1 -1/2 tsp kosher salt
1 tsp freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups vegetable stock

For Parmesan crisps, click HERE

Directions:

1.In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, rosemary, salt, and pepper until the onions are translucent, 10 to 15 minutes.

2.Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Blend for smoother consistency if desired. Serve hot.

Parmesan Encrusted Swai Paired with Caramelized Sprouts, Savory Sweet Potato Mash, and Parmesan Tuiles

I remember about two years ago I decided that I was going to try going vegan for one week to see how I liked it. I have heard from family and friends that have done so about how much more energy they have along with visual improvements in the body/skin. Well, let's just say it was the longest week of my life, and I knew right then that I could never be vegan, not because of my dislike for tofu or "raw" foods but because of my undying love of cheese.

Yes, that's right, good ol pungent, stinky, glorious cheese. As if freshly grated Parmesan couldn't get any better, I decided to make tuiles, which is french for incredibly delicious slightly bunt cheese wafers (roughly translated of course) and as if this wasn't enough, I also decided to add cheese to the breadcrumbs in this beautiful Parm crusted Swai. Swai has become my new favorite fish. It's affordable, easy to cook, and it's light moist flaky texture makes it a pleasure to eat and adaptable to many flavor profiles.

For the sides I decided to go for my go-to brussel sprout recipe, it's super easy and creates those little crispy bits that are simply amazing. I also managed to make a sweet potato mash that is savory with a touch of sweetness. By toasting some savory spices and adding a touch of cinnamon and brown sugar it created a perfect balance.

Parmesan Encrusted Swai Paired with Caramelized Sprouts, Savory Sweet Potato Mash, and Parmesan Tuiles

serves 2

For the fish...

2 fillets of Swai
1 egg, beaten with a splash of cream
3/4 cup panko bread crumbs
2 TBS flour
1/4 finely grated Parmesan cheese
vegetable oil (for frying)

1.Put fry pan on medium high heat and add enough oil to cover the bottom of the pan.
2.Place beaten egg and cream mixture in a bowl, in a separate bowl mix flour, panko, and cheese. Wash then pat the fillets dry, dip in egg mixture then breaded mixture and place into the heated oil.
3.Cook for 2-3 min. on each side or until slightly firm to the touch.

For the Sweet potato mash...

2 large sweet potatoes, steamed, peeled, and chopped (I did mine in the microwave)
1/2 a medium sized onion, minced
2 TBS butter
1 TBS yellow curry powder, leveled
1 tsp paprika
1 tsp cumin
1/4 cinnamon
1 TBS brown sugar
1/4 cup milk OR heavy cream
salt and pepper to taste
1/4 cup reduced fat sour cream

1.Melt butter in a saute pan, add onions and cook until translucent. Add spices and mix for about 2 min. Add milk and stir for about a min before adding the sugar. Simmer on low until sugar dissolves.
2.In a mixer fitted with a paddle attachment, mix potato, salt and pepper to taste, and sour cream. Add spice mixture and blend. Depending on the texture you may need to add more milk or sour cream.

For Sprouts...

1 package of fresh brussel sprouts
2 TBS vegetable oil
salt and pepper
2 tsp ground thyme
1 TBS sugar

1.After you've cleaned and cut the sprouts, toss with ingredients and place on a lined pan and place in a 400 degree oven. I cover mine with tin foil for the first 10 min. then uncovered for about 10 more min. until some are brown and crispy.

For Parmesan Tuile

1.Preheat oven to 350. Line a cookie sheet with a non stick silpat OR tin foil/parchment paper. Take a handful of shredded cheese and make a circle, making sure not to leave any large gaps. Bake for about 5 min. or until cheese starts to brown slightly on the edges. Cool, then carefully lift.

Eggplant Parmesan Stack with Pecan Basil Pesto and Classic Tomato Sauce

I'm back! Sorry for my blogging hiatus - between traveling, finals, and starting a new job it's been a rough couple of weeks!
Lewis has been craving this classic Italian dish for weeks now and last night we randomly decided to pick up the ingredients to do so! When you think about it, eggplant is a pretty freaky food, never mind the name, it's texture and flavor are unlike any other in the vegetable world. What many people fail to do when working with this interesting ingredient is that you must sweat the eggplant to tenderize the the texture and reduce the naturally bitter taste. You can do this by salting each piece, then rinsing with cold water, this process also reduces the amount of oil absorption when frying. As for whether to peel or not to peel, I find that even though the skin contains valuable antioxidants, I find the texture a little to chewy for my liking, especially on the larger eggplants, but I will leave this up to you.

If you plan to make this please resist the urge to buy store bought tomato sauce, trust me. Making your own tastes soooo much better, plus you'll get the chance to dance around the kitchen drinking wine and singing along to "Mambo Italiano."

Eggplant Parmesan Stack with Pecan Basil Pesto and Classic Tomato Sauce

serves 2-3

For the Tomato Sause...

1 TBS garlic infused oil
1/2 of a large onion, diced small
1/2 cup red wine, such as lambrusco
1 (26oz) can of crushed tomatoes, I prefer THIS brand but you can't always find it so canned tomatoes will do.
1 leveled TBS of dried basil
3-4 chopped fresh basil leaves
salt and pepper
1/4 cup Parmesan cheese OR cream to finish

1.In a sauce pan, add garlic oil (or olive oil with 2 tsps chopped garlic) and heat over medium low. Add onions and cook until translucent. Add red wine, simmer, and reduce by half.
2.Add tomatoes, salt and pepper, and dried basil and cook on low heat, stirring periodically for about an hour (if you're using canned tomatoes you might have to cook sauce for longer since heat destroys that metallic taste).
3.Lastly, add cheese (or cream) and fresh basil )I even added some pesto to the sauce) and serve over each eggplant slice.

For the Pecan Basil Pesto...

1/4 cup pecans
1 cup fresh basil leaves
1/2 olive oil (could be more or less)
1 tsp garlic
3 TBS Parmesan cheese (could be more)
salt and pepper

1.In a food processor, blend basil, pecans, garlic, salt and pepper, and 2 TBS olive oil. While mixing add more oil until you achieve the desired texture. Add cheese and mix.

For the eggplant...
1 large eggplant, peeled (optional) and sliced about 1/2 inch thin
2 eggs, beaten with a splash of milk - in bowl
1 cup flour (with salt and pepper) - in bowl
1 cup Italian breadcrumbs - in bowl
enough oil to cover the bottom of a saute pan

1.Arrange the eggplant slices on a baking sheet and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant for about an hour. Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
2.Using the standard breading procedure, dust each eggplant slice with flour, then egg, then bread crumbs. When the oil in the pan reaches 400 degrees F. Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3-4 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.

To assemble, take eggplant slice and top with sauce and cheese. Repeat. Add pesto on the side.

Falafel Salad with Quinoa Tabbouleh

You might remember the last time I made falafels two different ways well I decided to add on a different side dish to accompany this delicious entree. Instead of the go-to pita pairing I thought it would be better to have this in salad form. The combo of fresh field greens, crispy falafel, Indian spiced dressing, and tabbouleh make a perfect pairing for summer.

Tabbouleh and I haven't had the best of relationships. I essentially like all of the ingredients that make tabbouleh but for some reason I don't like them all together. I decided to give a little twist to this Mediterranean classic, by replacing the couscous with quinoa, adding some feta cheese (because let's be honest, cheese makes everything better) and taking out the cucumber I created a tasty dish to enjoy by itself or as a side.

Falafel Salad with Quinoa Tabbouleh

serves 4-5

For the quinoa...
2 cups chicken broth (or vegetable broth)
1 cup quinoa
1 large tomato, seeded and diced
1/4 cup chopped fresh parsley
1 tsp lemon juice
1/4 crumbled feta cheese
salt and pepper to taste

1.Bring broth to a boil over medium high heat, add quinoa and cover, reducing heat to low. Simmer for 10-15 min. or until quinoa is slightly translucent and has absorbed all the broth. Fluff with fork and toss with remaining ingredients. Season and serve.

For the dipping sauce...
2/3 cup sour cream (I used reduced fat)
1 TSP paprika
1 TBS yellow curry powder

1.Mix together and season accordingly. Serve on top of falafels

For the falafel salad...

Enough oil to cover the bottom on a sauce pan
lettuce or field greens
You could make your falafels from scratch but I find the package one is just as good (with a lot less trouble). I have had luck with THIS brand.

1.Make mix according to package directions. Portion and shape falafels, I find if you do not want to deep fry them, making them into a thinner patty shape makes them easier to pan fry. Heat oil in a sauce pan and fry portioned falafels until golden and crispy (turning once).

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