Category Archives: Uncategorized

Lime Peanut Ginger Chicken Noodle Bowl

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This was one of the few of my mix-and-match recipe concoctions that actually turned out well…woohoo! A few weeks back, my friend Molly and I made this yummy spaghetti squash stir fry and I decided to recreate it with some chicken. I don’t know about you, but I need to figure out how to mix it up with some marinades. This is usually pretty difficult considering by the time I decide I might want chicken for dinner, it’s still cooped up nestled between some ice cream and a pizza in the freezer.

Weeelll if you have one of those rare mornings where you can spare ten-fifteen minutes, this peanut sauce + a little extra soy sauce + the lime rind works as a great chicken marinade! Plus it’s super convenient because then you can use the rest of the sauce for some veggies and noodles. 

Morning: Whip up the peanut sauce, using olive/veggie oil instead of grapeseed (don’t really have any grapeseed oil around my college kitchen…) We actually used a mix of sesame+olive I think

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Imagelooks kinda weird, but i swear this is great! peanut butter, chili garlic, a whole lime and lots of other sweet+spicy goodness

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Next: Coat some chicken tenders in a a few tablespoons of sauce + a few shakes of soy sauce in a plastic bag. I also added the lime rind to add flavor but who knows if that did anything 🙂 Place in the refrigerator for 3-12 hrs…I wish I had done this overnight!

Dinnertime: Heat up a pan and cook up your chicken 4-5 minutes per side. I’d also recommend tenderizing it a bit (pound out breasts/tenders until flattened a bit)

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Take out the chicken and set aside. Add to the pan some chopped onions and peppers with a bit of oil

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While these are cooking up, microwave those black noodles your mom sent you in a package (ok ya that’s just me, but ya know, noodles, rice whatever you want!)

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Mix it all up with some chopped cilantro and crushed peanuts on top!

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Super moist zucchini brownies

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Cookie+Kate’s Zucchini Brownies are absolutely divine. To be honest, these are the first brownies from scratch I’ve made. However, I don’t think I’ll try another recipe after this. The combo of honey, zucchini, oil and eggs makes these SUPER DENSE but not in an overwhelming way. I had to  start over because I replaced coconut oil with butter, but the second time around, I used vegetable oil. Kate recommends any neutral oil.

The suggestion to use dark chocolate chunks was ON PAR. I also don’t have any of the flours recommended in these, so I used a mixture of AP and white wheat to make me feel a little healthier. Maybe this is unacceptable, but I really liked them for breakfast. No processed sugar!! I think this is a pretty easy dessert to bring  to a party. While I thought the zucchini was pretty visible, no one who tried them really could figure it out. Somebody asked if they had applesauce in them actually (???)

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shredded zucchini drained…the strainer didn’t really work for me so I pressed them with a paper towel

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DSCN0546choco-veggie goodness

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Ch-ch-ch-chai granola

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My friend Jess has the Spicy Chai Latte mix from Trader Joe’s, and ever since I tried it once at her house, I’M HOOKED on chai (just like phonics). This whole summer my roomies kept raving about it, and I don’t know what took me so long to catch on to the trend. I think I was a little offended that tea would even think about encroaching on the deliciousness of my morning coffee, but now I love it.

I’ve made granola twice before but the first time I burned it. The second time, I didn’t understand that you have to let it dry a bit so it gets crunchy. This time, I think I’m getting closer to getting it right. With some yogurt and fruit, twas a delicious breakfast for the week. You should try it just add whatever you have!!

Here was my guide: http://www.thekitchenismyplayground.com/2012/06/chai-granola.html

Per usual…I didn’t have sunflower seeds, wheat germ, dates or cardamom. Just added whatever nuts I had and some dried cranberries at the end.

Imagespices: cinnamon, salt, nutmeg, ginger, cloves

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spread it out on a baking sheet…if you like it clumpy, keep it sort of packed. I like mine more like cereal, so I like to spread it out more

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Easter Samosas

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You know that saying that goes something along the lines of “you don’t know that it’s a lion until you finally see a lion?” Okay, that’s not quite right, but when you’re trying to think about your favorite thing to do, I mean, how hard is that to nail down??

Well, this epiphany thing happened to me on Saturday. I was setting up my kitchen at home in ATL to make these samosas, and I thought, “this, THIS, is my absolute favorite thing to do! Cook at home in the springtime, music playing, with my fam.” Well, “with my family” is a bit of a stretch bc basically I made the food (along with my Granna) and my sister, dad, mom, and Granna ate it. Nonetheless, GREAT spring day.

When most people think of traditional holiday food, Easter brings to mind deviled eggs, lamb, green beans, spring things. In my family, we like to add some sort of Indian food to every holiday. The day before Easter, I decided these samosas would be a good snacking food, appetizer, and part of the dinner menu if they ever made it that far. They turned out to be pretty delicious, but I never realized the sweetness factor in parsnips. If I were to make these again, I’d add some more curry powder and maybe some curry paste or something. We ended up topping them with various pickles (garlic, mango, chili, shrimp…) 

Happy easter!

Recipe from goodthingsgrow: http://goodthingsgrow.com/baked-red-lentil-parsnip-samosas/

Imageyogurt, flour, butter, salt

ImageImageDrizzling in the cold water helped the dough go from powder to this beautiful thing^^ 

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knead the dough

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after forming the dough, wrap it up in a ball tightly wrapped in plastic wrap and leave in fridge for a couple of hours

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parsnips, onions, garlic

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lentil-parsnip mixture cooking with zee spices

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before going into the oven:

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Hoppy Eastah

 

 

Chipotle Apple Turkey Burgers

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Although I don’t get to experience the lovely Northern California grill-outs mid-March like Sara Forte, I have still managed to incorporate her recipes into the cold Virginia winter. While these delicious burgers called for a grill, I cooked them on the stove-top and they turned out great! I am often skeptical of cooking turkey burgers on the grill also because they tend to fall apart.

These burgers are delicious if you like a little spice in your burger. I have never used canned chipotle peppers in adobo sauce, and I think I have found a new fave spice. The recipe only calls for use of one of the peppers, so I am trying to think of where else I can use the sauce and peppers. Chipotle spiced mac ‘n’ cheese? Chili? No idea, but if you are at UVA and want to join forces, I am down to experiment with recipes! This recipe is great for making ahead of time as well. I individually wrapped up the burgers after I formed them and froze them for later. They were a great quick burger for guests a few days later! You need to buy the Sprouted Kitchen cookbook if you haven’t already!!!DSCN0405

saute garlic onions celery

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I’m really sorry if this pic grosses you out, but here’s what I did to save them for later! mmm burgers with apple, celery, thyme, onions, garlic, chipotle peppers etc

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DSCN0422english muff + spinach + burger + a bit of agave nectar/mustard