Broccoli Pomegranate Yogurt Salad

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I’m back! And hopefully I will remain so. Life has been busy but I have missed being on here. This side dish is the perfect healthy accompaniment to all the holiday food surrounding you. Its vibrant colors of red and green make it a festive, crunchy, sweet, tasty treat!

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I am still trying to master the art of removing the seeds from a pomegranate. Do you have any tried and true tricks up your sleeve? The hitting with a wooden spoon method hasn’t been very successful yet. I still tear into it in chunks and remove all the seeds with my fingers…

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Broccoli Pomegranate Yogurt Salad – from Vegetarian Everyday

2 heads of broccoli

1 small red onion (or 1/2 of a large onion) finely minced

seeds of one pomegranate

1 and 1/4 cup of raisins

1/2 cup toasted sunflower seeds

1 cup plain yogurt

sea salt and pepper

Wash your broccoli and chop into small, bite-sized, pieces. Finley slice the stalk pieces as well. Place in a large bowl along with the finely minced red onion, raisins, and sunflower seeds. Toss to combine (I used my hands to mix this, even with the yogurt) add the yogurt and toss again. Mix in the pomegranate seeds last to prevent any from bursting. Finish with salt and pepper to taste and serve! Yum!

Coconut Black Sesame Seed Granola

black sesame coconut nola 1

Spring. Spring. Spring. Spring. Spring.

Sun. Picnics. Granola sprinkled on creamy cold yogurt….

Though in my head I am chanting some sort of spring-song (you know, to supposedly bring on the warm weather) the guy on TV says snow on and off for the next week…My reaction? Bake something that gives off sunshine! This granola is a mix of winter spices like cinnamon and ground ginger but has an island-sweetness from the coconut, a satisfying crunch from the walnuts, and a hint of chocolate from the cocoa powder. And lets not forget about the lovely nuttiness from the black sesame seeds..I have a soft spot for these beauties and tend to sprinkle them on EVERYTHING. Basically this morning treat is a combination of many many things that equal one bright and satisfyingly tasty breakfast. When eaten with yogurt and fruit one has complete permission to pretend not to see the late march snowflakes outside the window.

If you have on hand, add in dried cranberries or any other favorite dried fruits.

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Coconut Black Sesame Seed Granola

4 cups old-fashioned rolled oats

1 cup chopped raw walnuts

1/2 cup raw black sesame seeds, add more if you like them as much as I do

1 1/2 tsp cocoa powder

1 tsp sea salt

1 heaping tsp cinnamon

1/2 heaping tsp ground ginger

1/2 cup melted coconut oil

1/3 cup maple syrup, or honey

If you want a sweeter granola you can add an additional 1/4 cup honey, maple syrup, or molasses

1 tsp pure vanilla extract

1/2 cup coconut flakes

desirable add-ins: dried fruits (cranberries) chocolate chips (after granola has cooled)

Preheat oven to 325 degrees. Line a large baking sheet with parchment paper. In a large bowl mix all of the ingredients together until the contents are coated well. Scoop out onto the baking sheet and spread out with a large spoon or your hands. Make sure granola layer is not to thick or it will not bake to a proper crispness. Bake for about an hour stirring every 15-20 minutes. Let cool before transferring to an airtight container.

Eat on its own as a snack, with milk, yogurt, fruit, ice cream…

~ Enjoy! ~

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Seared Shishito Peppers with Pink Sea Salt

Years ago when visiting New York  I had a plate of these light and mild peppers as an appetizer. They taste wonderful with a little sprinkling of sea salt and you can never just have one. On a trip to the Union Square Market a few weeks back I stumbled upon a huge basket of these and couldn’t wait to make that tasty dish of years past. So simple to make..they transform any ordinary meal to an extraordinary one. But let’s get back to New York just for a quick second. Have you ever dealt with moving in this city? What a hassle….hence my absence on here….I don’t want to move in Manhattan again for a good long long while…

Seared Shishito Peppers with Pink Sea Salt

A large bag of Shishito peppers

coconut oil (or oil of choice)

sea salt

In a large pan heat a tbsp or so of oil over medium-high heat. The amount of oil depends on the size of the pan, you want the bottom to be well coated. Once the oil is hot drop the peppers in and let them cook for a minute or two per side. Be careful of popping oil. Once they are cooked remove from the pot, pat dry with a paper towel and sprinkle with sea salt. Serve immediatley. Use these lovely peppers as an appetizer or serve with your meal, would pair well with meat and rice.

You could also cook these in the oven, tossed with a little oil before hand.

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A Lemon Chutney with Red Radish

Lemons have been my latest obsession. lemonslemonslemons. I LOVE LEMONS. They are amazing in savory to sweet food, a little sprinkle of zest or squeeze of fresh juice and your dish is transformed from average to extraordinary.

With this chutney you can throw a dollop on top of rice, or vegetables, BUT it is best over some goat cheese on toast.

Lemon Chutney with Red Radishadapted from 101 cookbooks

1/4 cup finely chopped white onion (or shallot)

3 small lemons, sliced

1/4 cup olive oil + more for brushing

1 tbsp honey (to taste)

1/4 cup finely chopped radishes

sea salt and black pepper to taste

fresh herbs – I used sage, but basil and/or mint would be great if you have

Preheat the oven to 400 degrees. Slice 2 of the lemons about half an inch thick, remove seeds with the tip of a knife. Discard the thick white parts at either end of the lemons. Brush both sides with olive oil and bake for 20-25 minutes, turning every ten minutes or so until they get tender. You don’t want them to begin to brown. Set these aside to cool. If you want less of an oniony taste you can soak the onion or shallot in a bowl of cool water for a few minutes. Add the cooked lemons to the bowl of a food processor with the onions (drained if in water), and honey. Pulse till coarsely chopped and then add half of the juice from the remaining lemon. Continue pulsing until you have your desired chutney consistency. Season with salt and pepper and add more honey or lemon juice to taste as needed. At the end you can pulse in the radish, I didn’t blend these in too thoroughly to add a bit of a crunch. Let sit or refrigerate for a couple hours. Add some herbs right before serving.

Blood Orange Upside-down Cakes with Sage

It is the end of April. And with that comes.. May, a month full of excitement and anticipation of a good summer season. The weather here in NY has warmed up and though it is predicted to drop again on Monday with May around the corner my spirits remain high.

To me blood oranges scream summer. They come out and shout it with their tart, juicy, deep red goodness. Paired with a moist almond cake with just the right crumb and fragrant sage we have a treat fit for any pre-summer celebration. I ate these for breakfast with a large cup of mint tea. They would go great accompanying a picnic or eaten after dinner…preferably on a porch, in a rocking chair and listening to crickets.

Blood Orange Upside-down Cakes with Sage

1 orange

3 tiny blood oranges or 1 large blood orange

1/4 cup plain greek yogurt

1 tbsp dark muscavado sugar (this requires a bit of work to keep from clumping together, I love the stronger molasses taste but light or brown sugar would also work)

1 tbsp honey + more for drizzle

2 tbsp + 2 tsp olive oil

1 tsp vanilla extract

1 tsp fresh orange zest

1 egg

1 tbsp ground flax

1/4 cup millet flour

1/4 cup brown rice flour

2 tbsp + 2 tsp almond meal

1 tsp baking powder

1/4 tsp baking soda

1 tsp of juice (I used the juice made from segmenting the oranges)

pinch of sea salt

fresh sage leaves

1/2 tbsp ground cinnamon

Preheat your oven to 350 degrees. Segment the oranges and set aside. In a large bowl mix the flours, almond meal, baking soda, baking powder, salt, and cinnamon – set aside. In a separate bowl combine the flax, honey, olive oil, vanilla extract, sugar, zest, and juice. Then stir in the egg and yogurt. Add the wet to the dry and stir to combine. In a muffin pan (grease if necessary) criss-cross leaves of sage in the bottom of nine compartments. Spoon a little of the orange segments on top, then a drizzle honey. Add a spoonful of batter next, I had just enough batter for this so start with a small spoonful in each until it is all used up. Bake for around 30 minutes or until cooked though and golden brown on the edges. Remove from oven and carefully use a dull knife to flip them out of the pan. Cool and enjoy. Keep leftovers in the fridge.

Red Cabbage Summer Salad with Roasted Walnut Oil

As rain dances were invented in the hopes of bringing rain, this salad was concocted in the spirit of Spring. May it bring to you warm weather and soon.

I feel sorry for red cabbage. It does not get the glory and honor it deserves. As a child, in my lovely school cafeteria, I would always pick this usually stringy vegetable out of my salad. Why would anyone want this squiggly purple stuff messing up a perfectly good meal of iceberg lettuce and ranch dressing, right?! Even when working as a waitress in college we were instructed to leave it out when preparing salads (bags of it would be included with the lettuce). Where does all the red cabbage of the world go?? Thanks to a new found interest in vegetables of all kinds, and a little lemon zest, I am proud to say red cabbage has found a new place in my heart.

 While walking through my neighborhood market I spotted a box full of these crazy purple orbs. I continued walking by. Stopped. Turned around… and walked back. Don’t you love those moments. They were eye catching, a real beauty. A color so deep, so rich, there is no way they can’t be tasty. Throwing my doubts of cabbage and anything slaw related out the window I put one in the shopping basket. Summer slaw for dinner.

Spring came to New York. It teased us for a few days. A few days. Everyone was outside, flooding the streets and parks, in sun-dresses and sunglasses. Then right as I was settling into the idea of beaches, fruit sorbet, and drinks with cute garnishes the weather plunged back into the 40’s. I refuse to accept this. In rebellion I made this salad. It brings the feeling of summer to your tongue at least! I also am continuing to wear open-toe shoes and no stockings. I am cold and stubborn and hope that, combined with this salad, rays of sunshine grace us once more. I recommend if you still live somewhere with winters chill just trying the salad.

Red Cabbage Summer Salad

zest and juice of one lemon

1 tbsp + 2 tsp roasted walnut oil

sea salt and freshly ground pepper to taste – I use pink Himalayan salt

1/2 head chopped red cabbage, thinly sliced

2 green onions chopped, diced

2 large carrots ribboned

sesame seeds

thinly sliced radishes (use as many or few as you like)

In a small bowl add lemon juice, zest and walnut oil. Whisk with a fork and set aside. In a large bowl toss cabbage, carrot ribbons, radish slices and chives. Add dressing and sprinkle in sesame seeds, at least 1 tbsp. Toss. Garnish with lemon slices and sesame seeds and serve immediately! If you are making this ahead of time save the dressing for last. Whisk together the ingredients and toss right before eating, the fresh lemon flavor dulls overnight in the fridge.

Apple Tarts

Apple Tarts

I picked up the cookbook, La Tartine Gourmande, a couple weeks ago and am obsessed. I am constantly finding myself flipping through its beautiful pages wondering what I will make next. I have mentioned this before but this book speaks to me, I am in love with everything from the recipes to the images. The one recipe I couldn’t wait to try is Bea’s take on the apple tart. With a strong taste of lemon, spicy ginger, walnuts, and sweet pink lady apple on a thin crumbly crust there is no way one can go wrong.

As spring approaches I am finding myself cooking more with apples and roots, funny the foods you can crave sometimes. I Experimented with a celeriac apple soup earlier this week with hints of sweet potato (also inspired from La Tartine Gourmande)

But lets get back to these delicious tarts. They are supposed to be made into a larger size, so the apple can be fully fanned out. Is anyone else an admirer of fanned food? You can slice almost any ingredient paper thin, fan it out on a plate, and you are instantly a food style master. Try it sometime. Due to a lack of baking supplies I ended up baking my tarts in various sized muffin tins. I thoroughly enjoyed ending up with a large plate full of mini-apple-tartlets.

Apple Tarts ~ {From La Tartine Gourmande, Recipes for an Inspired Life}

I ended up using more almond flour and less sugar. I highly recommend picking up this book…Even if just to make a plate full of apple-tartlets.

Chickpea Flour Coconut Chocolate Muffins

One word to describe these:   AMAZING.

These came into existence when I was searching to make a grain and nut free cookie. I came out with a healthy, high protein cookie-muffin-scuffin-mound-nougget. YES. Dense yet satisfying.. they quickly disappeared!

Chickpea flour, also known as gram flour is a new exciting world waiting to be explored. How many people have thought of this ingredient past hummus? I can’t wait to try it in a pizza crust.

Chickpea Flour Coconut Chocolate Cookie-Muffins:

1 cup chick pea flour

1 small container of unsweetened applesauce (4 oz)

1 tbsp ground flax

2 tbsp water

2 tbsp honey + more for drizzle (you can use more for sweeter)

1/4 tsp vanilla extract

1/4 tsp salt

1/4 tsp baking soda

1/4 tsp baking powder

handful dark chocolate chips

handful raisins

handful shaved coconut (coconut chips)

Combine the flax and water in a bowl and set aside for a few minutes to thicken, mix the dry ingredients together in a large bowl. In a smaller bowl (or your bowl with the flax) combine the wet ingredients then add everything to the dry and stir until combined. Stir in the raisins, chocolate and coconut last. I spooned my batter into a mini muffin tin, any size will work and baking times will vary. At 350 degrees bake for around 20-30 mins depending on your oven. Keep an eye out, when they begin to get golden and crispy around the edges they are done.

Happy Monday ~

Goats Milk Brie Rollups

…My new addiction.

It’s good to have a new addiction every now and then….especially when it comes to food! The goat brie is lighter then normal and as a die hard goat cheese fan I knew when I found this it could only mean good things.

If you can keep yourself from eating all the cheese as you slice it, the goat brie makes a delightful appetizer paired with a smear of smokey baba ghannouj and/or white bean hummus on some local butter-head lettuce. Serve with a bowl of kalamata olives.

Just roll and eat ~

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Get Your Pom On

Pom Pom Pom

and more POM

Hi there. So New York has swallowed me whole.

In less then two months I have become one of the many captives of this crazy city.

Time passes differently here… within the blink of an eye three weeks can go by. Really. Just like that. In all seriousness I must manage my time a bit better. I have so many amazing recipes swimming around in my head and no time to act upon them.

The one thing I am doing lately, however, is eating pomegranates.

Lotsandlotsandlots. of pomegranates.

I passed a crate of them earlier in the week while at market and thought “aren’t these reaching the end of their season?…….and I haven’t had fresh pomegranate yet this year!……I HAVE  TO HAVE FRESH POMEGRANATE NOW!!!”

With a mindset that ice was coming to freeze the city over tomorrow this Georgia-girl bought almost the whole crate…..

so have no fear, I now have plenty of pomegranates.

There is something extremely stress-relieving about de-seeding a pomegranate. My roommates probably think I have lost my marbles, standing in the kitchen for at least a half-hour with my hands covered in deep magenta/red juice and the carcasses of fruit skins scattered over the counter……..all for a bowl of seeds.

But I find it oddly beautiful. These seeds are so tight, that you know they will burst with the slightest touch and you refrain from letting your teeth do just that so you can actually have something left to show for your labor once all is done.

Left to chill in the fridge for a few hours and I swear you will devour every last one within seconds.

I have been topping my morning yogurt with them, throwing them on top of salads, and had them in a ‘outofthisworld’ curry soup the other day that is one of my amazing recipes to come.

So quick, before winter is amongst us, GO! and get yourself a pomegranate.