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Cupcakes

Check back soon for a black bean, beet, lemon cupcake recipe.  Yes, you read that right and yes, it’s awesome and nutritious.

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As some of you may have seen, I was lucky enough to be published on NPR’s Kitchen Window.  If you haven’t seen it yet, click here to see my story about incorporating vegetables into breakfast.

Borrowed from cucina nicolina with a few minor additions and subtractions:

  • 3 leeks, sliced thinly and rinsed
  • 2 large cloves garlic
  • 4 cups vegetable broth
  • 2 cups water
  • 1/2 bunch asparagus, chopped with its woody ends discarded
  • 1/2 pound spinach washed and chopped
  • salt and pepper

In a large pot, sautée the leeks and garlic in a few tablespoons of olive oil over low heat. When they are beginning to soften, add the broth and bring to a boil. Add the asparagus and cook on high heat for a few minutes, then reduce to a simmer. Add the water and spinach, and simmer for about 10 minutes to let the flavors blend. Then pour contents into a blender and puree. Season with salt and pepper, and serve hot.

For original recipe, click here.

Current Listen

Morning Benders’ “Excuses”

Yours Truly Presents: The Morning Benders “Excuses” from Yours Truly on Vimeo.

Upcoming show at the Black Cat, March 11th.

This may be the best recipe I ever post.

Inspired by a Bobby Flay creation on Iron Chef, working to highlight the special ingredient, peanuts, I made my own version of the meal while living abroad in Spain.  Staying in the L’eixample area of Barcelona, I was on my own, in my own kitchen for the first time, traveling around Europe with my friends.  Life was beautiful!  The only problem with Spain, as far as I could tell, was that everything closed on Sundays. And when I say everything, I mean EVERYTHING.  That is, of course, except churches.

What this meant for me was that if I forgot to go shopping Saturday, I’d be hungry Sunday.  Finding myself in this predicament on several Sundays I was often left with nothing in my kitchen but bread, peanut butter and eggs.  Lucky for me, I had seen Iron Chef, Battle Peanut right before I departed for Europe and had some idea what I could do to forge these ingredients into a dish that would keep me full for quite awhile and also be insanely delicious.  I have to admit, this is one of the best concoctions I think I’ve ever put together, muy muy rico, and I’m excited to share my recipe for Peanut Butter Banana French Toast with you (estoy muy emocianda compartir esta receta contigos…still have it…I think).

If you ever need something completely indulgent for breakfast or dessert, I recommend you turn to this recipe.  And best of all, there are several variations to fit any craving.  Here is the basic recipe:

  • 2 pieces of bread (preferably Challah or another light, sweet bread.  Basic white bread will do!)
  • Appx. 1/4 cup peanut butter
  • 1 tbsp butter
  • 2 eggs
  • half a banana
  • maple syrup and/or powdered sugar

Take the eggs and crack them in a bowl. Add one tablespoon peanut butter and mix the eggs and peanut butter together until smooth.

Spread remaining peanut butter on both slices of bread and top with sliced banana. Put the sandwich together and dip in the egg and peanut butter mixture.

Warm one tablespoon of butter in a frying pan, spreading out the butter. Place the dipped sandwich in the pan and turn when  browned. Be sure to brown the edges of the sandwich as well- you don’t want any raw egg! When all sides have browned, place on a dish and top with your topping of choice: maple syrup, powdered sugar, strawberries, chocolate, the list goes on.

Other variations to try: Peanut Butter & Nutella, Peanut Butter, Banana & Nutella (The Ultimate!), Peanut Butter & Honey.

To see Bobby Flay’s more elaborate Peanut Butter & Banana French Toast, click here.

Steamy Nights

So I caught a cold last week mid-snow storm and had a bit of a sluggish week back at work, partially due to health and partially due to a laziness that I have labeled “snow-coma.”  In response, I was searching for a super quick, relatively effortless way to make myself dinner.  The answer?  Ziploc Steamers.  It was one of the best meals I’ve made recently and was done in approximately 10 minutes, chopping and cooking included.  Here’s my recipe:

Shrimp and Vegetable Stir “Fry”

1/2 cup broccoli florets

1/2 cup cauliflower

1/2 cup zucchini

1 large carrot, sliced

Any other veggie you’d like

Approximately 2/3 cup frozen shrimp

1 tablespoon oyster sauce

1 teaspoon garlic

1 teaspoon lime juice

1 tablespoon soy sauce

Add all ingredients to Ziploc steamer bag.  Shake to mix sauce over all contents.  Stick in the microwave for 5 minutes and steam away!  Careful when opening the bag- don’t burn yourself!  Pour contents into a bowl and enjoy!

To encourage healthy eating as well as supply readers with ideas on how to save a few bucks, Huffington Post is sponsoring a week of eating in, inspired by Cathy Erway’s book “The Art of Eating In”.  Check out this link to see a few recipes: http://www.huffingtonpost.com/cathy-erway/delicious-winter-recipes_b_455736.html

Also, click here to take the pledge!