Jalapeno Honey Mustard

Another mustard recipe! This one requires much less soaking and waiting, which is really nice, plus it gets a different kind of spiciness from the peppers. Since you're not crushing the mustard seeds you really don't have to worry as much about the mustard gas, but I'd still turn on the kitchen vent fan just in case.

Recipe:
1/2 cup mustard powder
2 Tbl flour
1/4 cup water
1/4 cup mustard seeds
1/2 cup cider vinegar
1/2 cup honey
1/2 tsp salt
1 1/2 Tbl jalapeno, minced

Directions:
Stir together mustard and flour in saucepan until blended. Whisk in water and let it sit for 10 minutes.

Stir in the mustard seeds, vinegar, honey, and salt. Simmer the mixture over medium heat and whisk constantly. Cook for 2 minutes and then remove from heat - the longer you cook it the thicker it gets, watch it carefully because no one wants a gloppy mustard. Stir in jalapeno. Transfer to glass containers and store in the fridge. It can keep for two months this way, but seriously, it will be gone long before that time.

Whole Grain Beer Mustard

I had no clue that mustard was so easy to make. It really is. This version takes a little bit of patience since you need to soak the seeds overnight but it is so worth it. Although you have to be a little careful. The first time I made this I nearly passed out - turns out mustard gas is pretty powerful, who knew? Anyway, just be careful and step away from the food processor while it's going. Better yet, open a window too.

Recipe:
3/4 cup mustard seeds (use any combination of yellow, brown, and black - darker = spicier)
3/4 cup cider vinegar
3/4 cup beer
1 Tbl honey
1 tsp salt
1/4 tsp garlic powder

Directions:
In a ceramic (or other non-reactive) bowl, combine seeds, vinegar, and beer. Let stand, covered, at room temperature for 24 hours. Transfer to a food processor and the rest of the ingredients. Blend like crazy - the more you break down the mustard seeds the spicier (and thicker) it will get. I like to leave a lot of the seeds whole just because I love the look and texture of a really grainy mustard. Transfer to jars and store in the fridge.

Caramel Apple Baked French Toast

I used to think that I hated french toast. Whenever I ate it growing up it was always soggy and sort of runny. I thought that was how french toast was supposed to be, but really I was just eating a poorly made version of it. This baked french toast is not overly eggy and not soggy at all. It is delicious and sticky - almost like sticky rolls and french toast had the most perfect baby in the world. Since it is fall now I made an apple version of it, but you can replace the apple with peaches, or just leave it out entirely.

Recipe:
1 lb loaf of french bread, cut into 1" slices
6 eggs, beaten
1 1/2 cups milk

1 apple, diced and sauteed until very soft
3/4 cup butter
1 cup brown sugar
1/2 tsp cinnamon
2 tsp vanilla

Directions:
Mix eggs and milk together in a large bowl. Soak bread in egg mixture for 30 minutes. In the meantime, melt butter and brown sugar together. Add sauteed apples, cinnamon, and vanilla. Transfer mixture to a 9x13" pan. Placed soaked bread on top. Cover and place in refrigerator overnight. Bake in a preheated 350 degree oven for 30-40 minutes or until the bread isn't soggy. Turn over onto a lined pan and serve.

Hot Sauce

I love hot sauce. I think it makes so many things taste better, like grits or mac and cheese, but the problem with store bought hot sauce is that it really just tastes like someone dissolved cayenne pepper and salt in vinegar. Sure, it's got some heat to it but it doesn't have much actual taste. Making your own hot sauce from actual peppers not only gives you some intense heat but also tastes like whatever peppers you're using.

Recipe:
1 lb. hot peppers (use any combination of jalapeno, serrano, or habenero).
 2 T. kosher salt
1 1/2 c. vinegar

Directions: In a food processor, pulse together the peppers and the salt for about a minute or until smooth. Transfer mixture to a glass container and loosely screw on the lid. Allow this to ferment at room temperature for approximately 12 hours. Mix in the vinegar and put the lid on again. Allow this to sit on the counter for 1-7 days depending on how strong and deep you want the flavor. Transfer to a food processor and puree until smooth again. Strain and transfer to a clean glass jar. Store in fridge for up to four months.

Tortilla Soup

I like soup. A lot. It is comforting, it is satisfying, and you can make it out of almost anything in the refrigerator. This is a soup that my mom used to make for me as a kid, especially after I became a vegetarian since she didn't know what else to do with me. I don't know if this is actually how my mom made it, but she was the one who gave me the idea. I would add some beans to it next time but I didn't want to open a can since I knew I wouldn't use all of them and didn't want any more leftovers.

Recipe:

1 T olive oil
2 carrots, chopped
2 stalks of celery, chopped
1 onion, diced
1/2 a green bell pepper
1 clove garlic
1/3 cup-1/2 cup prepared salsa (I used GardenFresh)
1 boca burger, chopped and cooked through
3 cups water
2 boullion cubes
crushed tortilla chips
shredded cheddar cheese
sliced scallions

In a medium-large pot, heat oil and cook the onions, garlic, carrots, celery, and bell pepper until soft. Add the boca burger (or veggie crumbles) and heat through. Add in the salsa and stir to combine. Add the boullion cubes and water. Heat until simmering. Continue to simmer for 10-15 minutes. Pour into bowls and top with crumbled chips, shredded cheese, and scallions.

Raw Vegetable Pizza

The other day I was thinking of all the different things I used to eat as a child and I honestly couldn't remember liking any veggies. But then I thought of this vegetable pizza that my mom used to make and I remember loving it even though it was topped it a ton of raw veggies. I thought I should try it again since I remembered loving it so much. I just guessed on how she made it but it turned out really well.

Recipe:

4 refrigerator crescent rolls
4 ounces of light cream cheese
1/2 Tablespoon of ranch dressing powder
1 cup of raw chopped veggies (I used broccoli, carrot, green onion, green pepper, and tomato)

On a foil-lined cookie sheet spread out the rolls and press them together so that they make a solid square with no gaps or breaks in it. Bake in a preheated 375 degree oven for 11 minutes (check that package and cook accordingly). Cool this completely.

While the rolls are baking, combine the cream cheese and ranch dressing powder in a small bowl. When the rolls are cool spread the cream cheese all over them and then top with the chopped veggies. Press down just a bit on the veggies so they stick to the cream cheese.

Roasted Sweet Dumpling Squash

I really like squash. It reminds me of Fall, which is by far my favorite season. Even though I love squash I haven't really tried a lot of different kinds. I decided to try a sweet dumpling squash and I'm glad I did. Like the name indicates, it had a sweet flavor after roasting it. It kind of tasted like honey even though I didn't add anything to it.

Recipe:

1 sweet dumpling squash
salt
butter

Preheat the oven to 375. Cut the squash in half but be careful when cutting through the top of it - the stem was really tough to cut through. Sprinkle with salt and place, cut side down, on a cookie sheet lined with foil. Roast for 30 minutes or until the squash is soft. Turn the squash over and place a small amount of butter in the center. Bake for another 5 minutes or so until the butter is melted and the squash is very tender.

Roasted Radishes

Radishes have always been the one of the few vegetables that I thought I hated (brussel sprouts are the other). I got a large bunch of them from the farmers market and tried a few raw. To my surprise they were actually really good when sprinkled with some salt. I liked the crunch and the spicy bite they had. I just couldn't use them all raw before they went bad so I tried roasting them. They were wonderful. The roasting process really brought out the sweetness in them and mellowed the flavor.

Recipe:

1 handful radishes, cut in half
olive oil
salt
pepper

Preheat the oven to 425. Line a cookie sheet with foil. In a bowl, toss the radishes with oil and season with salt and pepper. Pour onto the cookie sheet and bake for 15 minutes. Turn them and then bake for 10 more minutes or until crisp on the outside and soft on the inside.

White Pizza with Mushrooms and Arugula Salad

Again with the CSA, I'm trying to use up all the greens before they go bad. Arugula was in the CSA share I got this week and I love it's spicy, peppery flavor. By the time I got to it the leaves had already started to droop, so I knew I had to use it where that wouldn't matter. Using it raw as a pizza topping was perfect!

Also, I cheated a lot on this one and used a store bought pizza crust and already prepared mushrooms. You can use the same mushrooms I used by making a batch of "wine braised mushrooms" that are already included in the archives.

Recipe:

1 pizza crust
olive oil
parmesan cheese
garlic powder
dried basil
5 wine braised mushrooms (or mushrooms that you sautee with some oil), sliced
1/2 cup mozzarella cheese
10-12 arugula leaves, torn into bite size pieces
olive oil
lemon juice
salt
pepper

Preheat oven to 450. In a bowl, combine olive oil, parmesan cheese, garlic powder, and basil. Spread this mixture on the pizza crust. Top pizza crust with mushrooms and then the cheese. Turn oven down to 425 and bake for 8-9 minutes. Broil for 30 seconds until the cheese is slightly brown and bubbly. While this is baking, toss the arugula with olive oil and lemon juice, and season with salt and pepper. When the pizza is finished baking, top it with the arugula salad.

Spinach Artichoke Dip

A friend of mine has a CSA share that she splits with her room mates, since her room mates were out of town this week she lt me take the majority of the share. It was a beautiful collection of greens and Fall vegetables like radishes, carrots, sweet potatoes, and squash. Most of these things can last for quite some time but the greens started to wilt the day after I brought them home. The box contained two bunches of fresh spinach. I knew I could eat one raw before it went bad, but the other one needed to be cooked before it became unusable. Hence, Spinach Artichoke Dip.

Recipe:

2 T butter
2 T flour
1 cup warm water
1 bouillon cube
garlic powder
pepper
parmesan cheese
mozzarella cheese (about an ounce or so, not much)
1 bunch (about 2 cups) fresh spinach, chopped
1/2 a small onion, minced
1/2 cup artichoke hearts, chopped
1 T olive oil
1 clove garlic
1/2 cup mozzarella cheese

In a sauce pan, melt butter over low heat and add flour. Whisk together and cook for a few minutes until it is thick and bubbly. Dissolve the bouillon cube in water. Slowly whisk in stock to the roux and simmer to thicken. It should already be fairly thick. Season with garlic powder, pepper, and parmesan cheese. Add a bit of mozzarella so that things hold together. In a separate pan heat oil over medim heat, add onion and garlic and sautee a few minutes until softened. Add spinach and artichokes and cook until the spinach is wilted. Season with salt and pepper. Add this mixture to the roux. Stir to combine. Cook for 2-3 minutes so that everything comes together. Top with mozzarella and maybe a little parmesan. Broil until the cheese is melted and slightly browned.

Pineapple Upside Down Biscuits

Baking a whole cake seems crazy when there is only one person who is going to eat any of it. Any time I make something it will go bad before I can finish it. I've started trying to bake things in smaller sizes so that I can have it once and not have to worry about eating the rest of it. Ramekins are perfect for this. The only problem is that baking things from scratch usually means that you will have way more than you need for one person. So I cheated a little bit and used biscuits. Whatever.

Recipe:

1 ring of canned pineapple
1 T brown sugar
1 T corn syrup
1 splash of pineapple juice (or water)
1 tsp butter
1 tsp vanilla
1 canned jumbo biscuit

Combine sugar, syrup, juice, butter, and vanilla in a saucepan and heat until it bubbles. Remove from heat. Place pineapple ring in a ramekin and top with the sauce until it comes up around the side of the pineapple. Stretch a bisuit out a bit and place it over the pineapple. Place the ramekin in a preheated oven (check biscuit wrapper for temperature - mine said 350) and bake for 5 minutes more than the directions said. Mine called for 15 minutes so I baked it for 20. Remove from the oven and turn it out on a plate immediately.

Squash and Apple Soup

I'm not going to lie, this needs something. I don't know what it is though. It was really good but it seemed like it just needed one more thing. Maybe you can figure it out. My housemate had some and he said he liked it as it was, so maybe I'm wrong.

Recipe:

2 T butter
1 medium onion, diced
1/4 large granny smith apple, chopped (my apple was huge, use half a normal apple)
1/3 cup white wine
1 veggie bouillon cube
1 package of frozen winter squash (this was most likely my problem with the soup)
1-2 T honey
salt
pepper

In a stock pot or heavy bottom pan melt the butter and then cook the apple for 3-5 minutes then add the onion and continue to cook until it is soft. Then add the wine and bring to a simmer. Add the veggie bouillon cube, the honey, and the squash (which should be defrosted for the most part). Stir in enough water to get your desired consistency. The pectin in the apple will start to break down and thicken the soup so you will need to add more water as the soup comes together. Continue to simmer the soup for 20-30 minutes or until you get sick of waiting. Puree the soup with an immersion blender and season with salt and pepper.

Ginger Lemon Applesauce

I love Fall. It is my favorite season by far. I love when the weather starts to get cold enough to warrant warm and comforting foods. Applesauce is one of those comfort foods for me; it reminds me of my childhood for some reason.





Recipe:

1 granny smith apple
2 fuji apples
2 T lemon juice
1 T freshly grated ginger
2-3 T honey
1 dash of cinnamon
1-2 dashes of salt
1/3 cup water

Cut the apples in quarters and core them. Then chop into medium-large pieces and place in a saucepan. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for 20 minutes or until apples are soft. Mash with a potato masher if you want a chunky texture or puree with an immersion blender if you would like it to be relatively smooth.

Couscous Cakes with Yogurt Sauce

As a single person I often have left over food, which I am terrible at eating. I hate eating the same thing twice (or three times) in a row. I also really hate throwing food away, which means that I try to come up with creative ways to use leftovers to create something new. This was a fantastic way to use leftover couscous.

Recipe:
1.5 cups leftover couscous, I used garlic and olive oil flavor
1/2 a small onion, minced
2 T fresh basil, chiffonaded
1 tsp lemon juice
1/4 tsp crushed red pepper (depending on taste)
salt (to taste)
pepper
1 egg
2 T flour (start with 1 T and see how much you need)
2 T oil

In a mixing bowl, combine all ingredients except egg, flour, and oil. Stir to combine. Add one large egg and mix together. Add 1 T of flour and mix. See how things are holding together. If it is not coming together well add 1 more T of flour over the top and place mixture in the fridge. After about 20-30 minutes take out of the fridge and stir together. Things should hold together fairly well. Form into patties (usually about 1/4 cup for each one) - you may want to spray your hands with non-stick spray or coat them with flour to prevent sticking. Heat oil over medium heat and when hot, place patties in the pan. Cook for 3 minutes on each side. Place on paper towles to absorb some of the oil after cooking.

While waiting for the patties to chill you can make the following sauce:

Recipe:

1/4 cup chopped tomato
1 T fresh basil, chiffonaded
1 tsp capers
1/3 cup plain yogurt
salt
pepper

Cut the tomato and drain some of the juice out. Then mix all ingredients in a bowl and season with salt and pepper. Place in the fridge until you're ready to serve.

I like to serve the patty alone with the sauce on the side so that you don't lose the crunchy texture of the couscous patty.

"Beef" and Broccoli over Couscous

I typically try to stay away from most fake meat products; there are just too many reports about the dangers of eating too much soy, plus they taste a little strange by themselves. That being said, every once in a while I will buy them and then stare into my freezer wondering why the hell I brought them home from the grocery store.

After staring at a box of Boca Original Vegan Burgers for months I finally decided to use one to replicate a typical meaty dish that my friends often order at Chinese restaurants... beef and broccoli.

Recipe:
1 Boca burger, microwaved and chopped into pieces
1 cup (or more) frozen broccoli
1 small onion, sliced into half moons
1 T olive oil
1 clove garlic, minced
3 T soy sauce
1 T teriyaki sauce
3-4 drops of sriracha sauce (depending on how spicy you want it)
3-4 drops sesame oil
1/4 cup water
1 T corn starch
black pepper

In a sautee pan heat oil over medium-high heat. When hot, put onions and frozen broccoli in the pan and sautee until broccoli is no longer frozen and is starting to brown. Add boca burger pieces to the pan. Meanwhile, combine garlic, soy sauce, teriyaki sauce, sriracha, sesame oil, water, and corn starch in a bowl and whisk to combine. Add this to the pan and let it boil. Stir often to make sure that the sauce is thickening and coating the "beef" and broccoli. When thickened and slightly glossy remove pan from heat and serve over rice or prepared couscous.

Oatmeal Chocolate Chip Cranberry Cookies

Baking has, and probably always will, make life transitions easier for me. With my current housemate moving to NYC and with a new housemate about to move in I felt that it was time to honor this change with something delicious. Oatmeal raisin cookies are my favorite by far, but since Brianne hates raisins as much as I hate bacon I decided to tweak my recipe a bit.

Recipe:
1 c margarine
1 c brown sugar
1/2 c sugar
2 eggs
1 tsp vanilla
1.5 c flour
1 tsp soda
1/2 tsp salt
3 c oats
1/2 c chocolate chips
1/2 c dried cranberries
2 T flax seeds (optional)

Cream margarine and sugars together until light and smooth. Add eggs and vanilla and stir until it is smooth again. Add flour, soda, and salt. Stir to combine. Add oats and stir. Add in chocolate chips and cranberries and optional flax seeds. Mix gently. Bake in a 350 degree preheated oven for 10-12 minutes or until they are golden brown. Cool on a wire rack.

Kale Chips

Kale is an interesting vegetable. One that I should probably be eating more of since it is high in a lot of vitamins and has naturally occurring calcium and iron, which is hard to get when you limit your animal product intake. Anyway, who would have guessed that the dense, earthy green would transform so perfectly into a light, airy, crispy, and above all else addicting chip?! I made these for the first time and they were gone in a matter of minutes. They smelled awful, so bad that I was hesitant to try them, but they tasted like roasted broccoli and had a nice texture.

Recipe:
3-4 large leaves of kale, stems removed and cut into pieces
olive oil
salt

Place the kale pieces on a baking sheet lined with foil and spray them lightly with olive oil. Sprinkle with salt. Bake in a preheated 350 degree oven for 10 minutes or until they are browned and crispy.

Lower-Fat Macaroni and Cheese

I love macaroni and cheese. It is second only to mashed potatoes for my favorite food. Although I love the full fat, creamy, rich, gooey kind of macaroni and cheese I am in a bathing suit every day and don't always want to splurge like that. Also, I hate milk. I think it tastes so foul, which means I never have it in the house. I came up with this version that does not have milk and is a little healthier than the regular one.

Recipe:
1.5 cups cooked pasta (macaroni, shells, bow ties, or other small shape)
1.5 T butter
2.5 T flour
1 cup veggie stock
1/2 cup shredded sharp cheddar cheese
garlic powder
smoky paprika
black pepper
1 small handful of pretzels, crushed up
A little more cheese, just a little

In a small sauce pan melt the butter over medium heat. Whisk in the flour and cook for 3-5 minutes until it is a blond color. Add the stock a little at a time and whisk constantly while you pour. Bring this mixture to a slow boil. Add the cheese and stir to melt it all. Season with garlic powder, paprika, and pepper. Let it simmer/low boil for a few minutes. The sauce will thicken a little bit as it cools. Toss the cooked pasta with the sauce and pour into a small baking dish. Top with pretzel crumbs and a little bit of cheese. Place this under the broiler until the top is slightly browned and a little crunchy.

Vegetable Barley Soup

Even though it is summer right now I still enjoy a nice big bowl of soup. There is just something so comforting about it and it is a lot healthier than some of my other go to comfort foods like macaroni and cheese.

Recipe:
1 T olive oil
2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
1 clove garlic, minced
1/2 cup cabbage, shredded
1/2 a tomato, diced
1/3 cup chick peas
3-4 cups veggie stock
1/3 cup dry barley
1/2 tsp crushed red pepper
salt
pepper

In a stock pot, heat oil over medium heat. Add celery, carrot, onion, and garlic. Cook until veggies soften. Add cabbage and continue to cook 1-2 minutes. Add tomato and chick peas and cook for 1 minute so that the tomato releases its juices. Add veggie stock and bring to a simmer. Add the barley and the red pepper and simmer for 30 minutes or until the barley is fully cooked. Season with salt and pepper.

This is a really flexible recipe. I have thrown salsa into it before instead of the tomato. I have also put fresh corn in it when I add the chick peas. I have added diced bell peppers in with the onions, carrots, and celery. Basically this will help you use up whatever you have on hand. Add more stock if the barley soaks up too much of it.

Waffled Falafel

Now that's just fun to say! And fun to eat, as it turns out. The waffle iron again proves to be one of the best tools in the kitchen to create crispy outsides and fluffy, moist insides.

Recipe:
Falafel mix, prepared as packaged
Pickles, chopped
Hummus
Tomatoes, chopped
Onion, diced
Lettuce
Cilantro
Cucumber yogurt sauce
Pita

Mix up the boxed falafel mix as directed and place in a very hot waffle iron that has been well greased. Cook 3-4 minutes or until it is brown and crispy on the outside.

You can eat it just like this or you can place it on top of a salad dressed with honey mustard vinaigrette. Or put it in a pita with hummus, pickles, tomato, onion, cilantro, lettuce, and cucumber yogurt sauce.