Green Gazpacho and a Fabulous Weekend

This past weekend was a total success. Friday night, we snagged a bunch of trashed wood from the alley near our house and took it down to the beach. Helllllo, bonfire and burritos! Saturday was a day of enjoyment in La Jolla on the deck of this restaurant, followed by some delicious cooking via me and a bad movie from the 90's (which, sadly, I remember loving when it first came out). Sunday was an Easter brunch and some good laughs with Kyle's family to round it out.

But back to the cooking I did Saturday night. Shock of all shocks, I made enough for plenty of leftovers and thought it would be great to share the meal with you today. So, I set up my little photo shoot during lunch, with my green gazpacho poised near the window for optimal light and a cute little bowl filled with my homemade hummus. I even threw some of Trader Joe's Garlic Naan in the oven to add to the full effect.

I whipped out our camera (because really, what's the point of sharing recipes if there are no photos to entice you?) and tried to snap a few shots. Focus, focus, focus, nothing. Somewhat frustrated, I played around with it a bit, but still: nothing! I figured I was going to have to resort to some shots via my phone, but as luck would have it, my SD card is not registering. This means NO PHOTOS!

I'm not sure how this will effect Hump Day, Bump Day...

Arrrgh. It nearly pissed me off enough to forgo this post all together, but what kind of friend would I be to deny you green gazpacho and homemade hummus due to a little hiccup?

Here is the photo AND recipe from Yotam Ottolenghi's Plenty for green gazpacho that I snagged via this blog. If you are looking for a book that has delicious vegetarian fare that is made from things you would normally have in your fridge, I cannot recommend it more highly.

Proof that pregnancy brain actually exists: I just remembered I already posted about homemade hummus. On THIS BLOG of all things! Holy cow, taking an IQ test right now would be Bad News Bears for all involved.

Dreaming of Sunday Breakfast

Kyle and I have two different types of weekends: those jam packed with activities and those with nothing at all planned. Usually, we're never satisfied. When we're running around like chickens with our heads cut off, we wish we could just relax and do nothing. When we're sitting at home with no plans we think, "GOD, what is there to DO?"

My go-to, low key weekend activity is often cooking for a few reasons. (1) I actually have the time to take on more intense recipes and (2) if it's just the two of us eating, there are leftovers for the week.

And I love me some leftovers.

Yesterday morning, I whipped up banana pancakes and fresh strawberry syrup. Ooooweee, was it a good way to start our day. I don't buy pancake mix anymore because homemade is way more delicious and easier than you'd expect, if you have standard baking ingredients. We didn't have any maple syrup, but we did have about a pound of strawberries sitting in the fridge; this was simple to whip up as well.

So we feasted. And we may have about 20 pancake leftovers sitting in the fridge, but it was worth it dammit!

Looks like this little lady is having breakfast for dinner.

Banana Pancakes
via Culinary Institute of America Cookbook
Makes 8 servings

2 cups all purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cup buttermilk (don't have buttermilk on hand? Make it in 5 minutes!)
4 large eggs
1 stick of unsalted butter, melted and cooled
Cooking spray to coat pan
3 mashed ripe bananas

1. Sift the flour, sugar, baking powder, baking soda and salt together into a mixing bowl. Make a well in the center of the flour mixture.

 2. In a separate bowl, blend the buttermilk, eggs and butter. Add to the flour mixture and stir by hand just until the batter is evenly moistened. The batter is ready to use or may be stored covered and refrigerated for up to 12 hours.
3. Heat a large skillet or griddle over medium-high heat. Oil it lightly by spraying with cooking oil. Just before making the pancakes, fold the bananas into the batter.

My father-in-law's method for mashing bananas (and moisturizing one's hands).

4. Drop the pancake batter into the hot pan by 1/4 cup spoonfuls. Leave about 2 inches between the pancakes to allow them to spread and to make turning easier.
5. Cook on the first side until small bubbles appear on the upper surface of the pancake and the edges are set, about 2 minutes. Use an offset spatula or a palette knife to turn the pancakes and finish on the second side, about 2-3 minutes. Adjust the temperature beneath the skillet or griddle to produce a good golden brown color.

6. Serve at once topped with strawberry syrup (recipe below).

Fresh Strawberry Syrup
1 pound fresh strawberries, hulled and diced
1/2 cup sugar
Zest and juice of one lemon

Combine all ingredients in a medium saucepan. Make sure to stir all of it together as the pan is heating up!

Bring ingredients to a boil, then reduce heat and allow to simmer for about 20-25 minutes. Liquid will reduce to a syrupy consistency, but will be thinner until it cools a little. Remove from heat and let cool for at least 10-15 minutes before serving. Make this before you cook up the pancakes (allow it to cool as you're flipping them on the griddle).

Drizzle on top of banana pancakes. Enjoy!

Berry Delicious, An Obsession

Kyle and I made a trip to Costco this week and I must admit, we went a tad overboard.

The thing that cracks me up about the place is that you head in there to grab only a "few necessities" for cheap, and end up dropping half your bank account. Then, you return home, empty your goods into the fridge and realize that you can't, in fact, make a meal with six canisters of old fashioned oats and a three pound block of Parmesan.

Luckily, we did take advantage of the great selection of fresh organic berries, and they have been making appearances in my lunch every day since. In fact, I'm about to share with you an easy and decadent dish of mine that I think even berry skeptics/non-cooks alike can appreciate.

It has three ingredients. They are as follows:

Blueberries, blackberries and a blood orange. Looks good, yes?

You put the berries (washed, of course) in a bowl, helter skelter, however you like it. You can use any berry you like, for the record.

You then take the blood orange halves and squeeze all the juice and pulp onto the fruit in the bowl.

Voila. It's that simple.

There is an order to eat this side, of course. First, I savor the berries, as slowly as possible (although, when I eat by myself, I have a tendency to choke down food as though I were a ravenous dog. It's a bad habit). Once done, what's left in the bowl will look like this:

Then, I slurp all the juice out of the bowl. Wowza, is it all kinds of tasty. And don't you just love the shade of red? OPI should make a nail polish color after this; it is beautiful.

If you get around to whipping this up, let me know what you think... I'm a berry good listener, after all.

Happy Friday and have a fantastic three day weekend!

Haphazard Chicken Tortilla Soup

I have been downing soup like no other this month, and thought it might be time to share my chicken tortilla recipe with you. It is delicious, easy and can be relatively healthy (if you don't cover it in cheese and fried tortilla strips like I do).

Do I have any photos to share of said delicious soup? Of course not! But I hate a post without a photo, so I snagged one from The Pioneer Woman, a cooking blog I return to every Super Bowl for this horribly white trash and drool inducing recipe. OH MA GAWD, is it good!

Just like every recipe I've recommended so far, you can totally alter this to your liking. It's soup, for goodness sake, which means (for those of you who don't cook often) it is hard to screw up. So if you feel like black beans, corn, fresh jalapenos or any other ingredient I don't mention, have at it!

Elizabeth's Chicken Tortilla Soup

1 lb. organic free range chicken breasts (feel free to get more chicken if you like)
6 cups (or more if you prefer) chicken broth
Juice of 3 limes
Two 14 oz cans of tomatoes and chilis
1 onion (chopped)
2 cloves garlic, pressed
Chili powder, cumin, paprika
Canola oil
1 bunch of cilantro, finely chopped
Corn tortillas, cut in small strips
Pepper jack cheese, finely shredded
Avocado, diced
Tortilla Land flour tortillas

Pour chicken broth into a smallish pot and add chicken breasts. Bring to a boil, then turn down heat to medium low. Simmer for 20-25 minutes. Remove chicken from pot and shred with two forks.

In a larger soup pot, heat oil on medium heat. Add chopped onion and garlic; cook until translucent. Next, add broth from small pot, then lime juice, canned tomatoes and half the chopped cilantro. Throw in some of the spices (I do about a teaspoon to a tablespoon depending on the spice. Smell them first... If you like the scent, add a little more). Simmer for a bit.

Add shredded chicken and continue to cook until soup is hot. Throw in the rest of the cilantro, then add salt to taste. Don't be afraid of salt! It is your friend. Keep adding until the flavor is working for you.

While soup is cooking, heat canola oil on medium high in a pan (I prefer cast iron because if I overheat the oil on accident, it's not a total pain to clean up when I'm done, and it actually helps season the pan a bit). Add corn tortilla strips in a single layer (i.e. they shouldn't be overlapping) and make sure they sizzle when you add them to the pan, otherwise the oil isn't hot enough and they may not crisp the way you want them to. Fry until golden brown, then place on plate with paper towel so the excess oil can drain off.

Pour soup in bowl, top with cheese, avocado and corn tortilla strips, and serve with freshly heated Tortilla Land flour tortillas and more lime wedges if you have an acidic palate like I do. I just can't say no to extra citrus.

Nom, nom, nom, so yummy!

Some More Avocado Love

This has to be a quicky post as it has been BUSY over here today (never a bad thing in my so humble opinion). Since I started working at home, I've had the luxury/nuisance of having the kitchen at my fingertips for my midday meal: the luxury, of course, being that I don't have to worry about lunch until it rolls around and the nuisance being I spend the morning wondering, "I wonder what I should make for lunch?"

During the fall, I was obsessed (OBSESSED) with this Thai-inspired salad (honesty, honesty here: still kind of obsessed) and it appears that, for me, winter is the season of all things avocado. I thought I might be going a tad overboard blogging about them twice in one week, but it's one of the nice things about being the sole author at RISD: I get to subject all three of my readers to whatever the hell I want!

{insert evil laughter}

Here is my current lunch craze, amigos: a kinda, sorta Mexican rice and lentil bowl.

Sometimes I fear I might mention Trader Joe's a little excessively, but they provide me with such convenient inspiration for my meals, I figure it's my way of saying 'thank you' to them. This dish literally takes 7 minutes to make (maximum) and is SO delicious.

In a bowl, put some heated, pre-steamed black lentils (you can find them near the salad stuff). Top w/Jasmine or brown rice, both found in the frozen food section (and only take 3 minutes to heat in the microwave)! After that, add diced avocado, some shredded cheddar cheese, their Salsa Especial and a couple shots of Tapatio, Cholula or one of TJ's spicy delight sauces (although, stay away from their Habanero salsa unless you want to taste nothing for days on end. It's like the devil dancing on your tongue, FYI). I think some shredded cabbage and cilantro would also go well.

Paired with a couple chapters, it makes for a delectable, satiating meal for the body and soul.

Maybe I'll end the week with yet another avocado recipe? It may happen, so be prepared.

Happy Hump Day and happy eating, as always.

Breakfast of Champions

I'm about to share my current breakfast obsession (current's really not the appropriate word since I've long been obsessed with this dish... but I digress). Like most of the posts on this blog, there's a quick story behind it.

There are two things you should know about me: 1. I am a lover of toast and 2. I am NOT a lover of butter. People normally associate the two together, and I used to as well, until my sister ruined my enchantment with that particular breakfast pair. When we were kids, my mom would make it for us every morning: hot toast slathered with melted butter, and goodness, was it amazing. I took my smearing on the lighter side while Ginny equated more with better (as most are inclined to do, I think). However, her method of eating said toast was as follows: she'd hold up a piece to her lips and suck all the additional butter off the top before eating the bread. It would create a greasy ring around her lips, and even as a child, I was so thoroughly disgusted with the glistening butter on her face, I stopped liking it. I stopped eating it.

I began to eat dry toast... for the next 20 years. What can I say? When food aversions are created in my psyche, they last an awful long time.

Around the age of 25, I learned of pan con tomate. A Spanish dish, pan con tomate is thinly sliced bread, toasted crispy, rubbed with garlic and tomato pulp, drizzled with olive oil and sprinkled with salt. It is delicious. DELICIOUS. Once I started making and eating it, I realized how much easier it was to have with a little somethin', somethin' on it and my love of toast with olive oil and salt was born.

I am a believer in gourmet finishing salts, Maldon being one of my favorite brands. I think their texture is superior to the average sea salt you can find at your local grocer, and don't even get me started on the iodized table variety: it is for baking and baking only. A little fleur de sel or smoked sea salt sprinkled on top of any dish adds just the right amount of salty pop, and I'll use truffle salt for snacks like popcorn or yes, even on toast (gourmet breakfast, yes please!). 

I started playing around with different combinations and eventually realized how creamy avocado is on, well, anything. When that green fruit is on sale, I don't start dreaming of guacamole; I start salivating for avocado lemon toast with smoked sea salt.

It's very simple. Get a piece of bread and toss it in the toaster.

This is a choose your own adventure scenario: the bread type doesn't matter and neither does how toasty it is (although I will say it will hold the avocado better if it's texture has a crunchy surface with a chewy middle). We had a sourdough boule from TJ's laying around, but I often make this with grain toast.

While your bread is toasting, cut up your avocado and lemon. I find that half an avocado split between two pieces is perfect, and the juice of half a lemon works for both as well.

Once your pieces pop out, layer them with the thinly sliced avocado and douse them in a good squeeze of lemon. Top with a nice pinch of salt (and pepper if you so choose). This is the preferred salt I mentioned previously:

And voila (or viola, if you're inclined to string instruments)! A scrumptious, satiating breakfast is yours for the taking.

Don't be dubious of this if the combo sounds a little off to you. My BF spent the night at our place a few months ago, and she hesitated when I offered to make her some for breakfast. After some prodding, she finally said yes and couldn't believe how tasty it was.

En serio.

I should also mention it pairs perfectly with a cup of PG Tips tea with milk and sugar.

And how.

Happy Monday and happy eating...

Renegade Kitchen and The Next Food Network Star

Hola my little taquitos! Forgive me if I'm in the Spanish speaking mood, but my mom and sister return from Mexico today and it just hit me how much I completely miss them. Hurry home, ladies!

I was going to post about my future home office decor today and then decided against it (I have a feeling most of you are letting out a large sigh of relief at this point). You see, friends, I need to introduce you to someone who is pretty, well, fantastic.

Ladies and Gentlemen, Mr. Dan Kohler of Renegade Kitchen.

What is Renegade Kitchen, you ask? If we're playing the Obvious Game, it's a place of "serious food for the allergy bound." If we're not, it's a platform that Dan created after being diagnosed with his own food allergies. Aside from loving to cook and feed his nearest and dearest, he wanted to give people in similar situations something that wasn't "crunchy-hippie-rainbow-birdseed cookies," but rather delicious and downright indulgent food that feeds your soul.

The site is equal parts cooking show meets food blog meets sass. In heels.

How do I know Dan? He was Fantastic J's Man of Honor when she got married last year; thus, we spent a good week reveling with our wedding cohorts before the big event.

Things I feel you should know about him:

(1) He's an actor... in New York City!

(2) He was once a Blue Man. Yes, as in the Blue Man Group (not to be confused with the Blue Man Group Tobias Funke accidentally attended all those years ago on Arrested Development).

(3) He has blonde curly hair.

(4) Bitch gets serious when he starts cooking. I tried whipping out my skills at last year's wedding jamboree and when it came to caramelizing some onions, he was not pleased with my jokey joke attitude. I appreciate a person who's serious about his art.

(5) When he's not being Serious Kitchen Bitch Dan, he's hysterical theatrical make-you-piss-your-pants Dan. He's sharp as a tack, that one.

HOWEVER, as much as I love the guy and his site, the real reason I'm posting about him today is so that all of you can send him good vibes because... he's trying out for The Next Food Network Star! And based on this post on his own website, it looks like he's almost made it on (enjoy the inner dialogue he let's everyone be privy to... I sure did).

Here's a peek at his audition video:


FNS 8 Prime from Renegade Kitchen on Vimeo.

Charismatic, n'est pas? The part where he compares eggplant to "the creepy uncle in the corner?" Genius. Things like this fly out of his mouth on a minute to minute basis, and I for one, think the Food Network needs a personality that isn't a winking, cute, chubby girl or a self-absorbed asshole.

Finally, let me attest to his cooking right here, folks: the man is good. He whipped up Fantastic J's bridal brunch the morning of her wedding, swirling about the kitchen like a tall, lanky food dragon, and it was phenomenal.

So send out some positive vibes to Brooklyn... and hand me a piece of Afternoon Cake, please!

Fresh Thai-inspired Salad

I'm preparing to do a cleanse. This cleanse to be more specific. My friend, Fantastic J, nonchalantly asked if I'd like to join her last Tuesday as she decided (on a whim) to do it the following day, but still suffering from the wrath of Tetanus and looking forward to a party on Saturday with amazing food, I told her I'd hold off for two weeks.

I did watch the film that accompanies the Reboot Your System program which is "Fat, Sick and Nearly Dead," and while I think they could've shortened it by oh, I don't know, 40 minutes, it was still eye opening.

Truthfully, I eat quite healthfully already. If it wasn't for sushi and the occasional awesome burger, BLT or baby back ribs, I'd probably be a vegetarian. Whole grains, veggies and fruit are my friends, and I try to visit with them at least a couple times a day. The only thing I'm really dreading about the 15 days straight is the no caffeine clause.

No morning cup (or three cups) of coffee plain old sucks.

Last week I whipped up this Thai-inspired salad and I've been obsessed since. The thing I love about it is you can pretty much use any veggie in your fridge and it will work beautifully. The dressing itself is simple and I should warn those of you who are afraid of fish sauce that it is a major contributor to the sumptuous, umami flavor of this healthy dish. It will not be as good without it... trust me!

Thai Veggie Kaboom
(please excuse the over-the-top cheesy name!)

Any chopped veggies or nuts you want (the salad in the photo has romaine lettuce, purple cabbage, jicama, red bell pepper, carrot and chopped almonds. Last night's had chopped basil and bean sprouts as well)


Kaboom Dressing
2 Tablespoons Fish Sauce (or nuoc mam in Vietnamese... I like Tiparos brand and you can get it at some supermarkets and all Asian markets)
1-2 Tablespoons Water (taste after 1, add a little more water if it's too fishy... it will not taste fishy once it's on your salad)
Juice of 2 limes
Chopped cilantro
Chopped mint
Chopped red spicy pepper (only if you can handle heat)

Add all ingredients of Kaboom dressing. Arrange salad veggies/nuts on plate. Top with dressing (don't be afraid to use a lot to thoroughly coat the elements of the salad). Enjoy!

And actually, now that I think of it, fish sauce is another reason I can't be a vegetarian. Sorry, Alicia Silverstone!

Also, please share your variations with me. I think flaked, unsweetened coconut or coconut curried noodles would be a great addition to this recipe... What do you think?

My Favorite Drink (Currently)

Have you ever heard of Vitamix?

It's quite possibly the best kitchen appliance in the WORLD. Granted, for the cost of the thing, some people probably think it should be outfitted in gold (or at least dipped in silver), but I'm telling you, the price is worth it.

The blade and motor on this thing could make a smoothie out of pretty much anything, and it has the capacity to not only bring food to room temperature, but warm it as well. Also, it's blades are razor sharp, meaning it can finely chop or pulverize any skin or fiber that you would normally have to remove in the cooking process.

Whole foods = Happy body.

I've been trying to whip up a delicious green smoothie every morning for the last month and I think I may have gotten the recipe just right. I wouldn't recommend using just any old blender to make it (because honestly, it won't work). I'm sure there have to be a few high powered blenders out there that aren't Vitamix though, that will get the job done.

It has kale and coconut water and banana as well as other feel good food! It's also incredibly filling and satiates my appetite well past lunch.

Maybe being a Vitamix demonstrator is next in my bag of tricks? (I can see a couple of my friends reading that last sentence with horror)

In assembling this in your machine, make sure to do it in the right order. I made the mistake of being flippant about that, and through trial and error, have figured out why it is the way it is. 

Elizabeth's "It's Not Easy Being Green" Smoothie

Place ingredients into high powered blender or Vitamix in the following order:

• 3/4 cup coconut water
• 2 cups of kale (well packed)
• 1 grated, thumb size piece of ginger
• 1 banana peeled and broken into three pieces
• 1 green apple, with core removed
• 10-15 mint leaves
• 2 TBSP honey
• A lot of ice!

If you're using a Vitamix, start the variable on low and work it up to 10 speed, then flip it to "high." Blend for about 30 seconds, until everything is well incorporated.

Enjoy!

PS For the Moe lovers out there, his surgery was a success and he is now resting comfortably at home! Here's a photo of the car ride home, as well as him luxuriating while I spoil him to assuage my guilt!

Bruschetta, Alice and Summer Tomatoes

How was your weekend? Before I give you a delicious recipe, I wanted to mention I've changed the ability to leave comments. A few people had mentioned how darn right difficult it was, and I concurred. It should be much easier now (and thanks for your patience)!

Last Thursday was the 40th anniversary of Chez Panisse. If you've never heard of it, allow me to enlighten your life for the better.

{I could seriously decorate my life in this font...}

Alice Waters and company opened its doors in 1971 with the goal of presenting food that was seasonal, organic and locally grown, as well as creating a warm and cozy environment with precise attention to detail.

Girlfriend was doing this before it was cool and has since done much for the sustainable food revolution, as well as promoting food education for children through "The Edible Schoolyard" project. I try to live by the philosophies that she does to the best of my ability (and wallet, in all honesty). My favorite, go-to cookbook is The Art of Simple Food and through reading Miss Alice's words, I feel I'm a more confident cook.

I suppose you could call me a food revolutionary... Viva la revolucion!

Anywhoodle, it's with that confidence I came up with his bruschetta recipe.

For the record, I vacillate between calling it "broo-shet-ta" and "broo-scet-ta," and still haven't decided which is my fave; I try to use authentic pronunciations for things like this, but feel a bit pretentious with "broo-scet-ta." It's a struggle.

This easy recipe has a few of my favorite things, including toasted bread, goat cheese and tomatoes. August is truly the best month to enjoy a tomato and I indulge like no other when it rolls around (I may hate summer due to my lack of clothing options, but relish in the produce this hot season provides). In this recipe, I prefer heirloom cherry tomatoes because I find them to be sweeter and more flavorful. My measurements are a tad absent, but I've come to love cooking by the seat of my pants, meaning I see what I have, whip it up with eyed-approximate measurements and taste as I go.

Cooking (unlike baking) should never be precise, but according to taste and balance (one of Alice's lessons I picked up and love)! Trust your gut and season slowly, tasting along the way.

You'll be surprised at how well you know your own tastebuds... ;)

Goat Cheese Bruschetta
1 carton of heirloom cherry tomatoes
Handful of basil
Two large garlic cloves
Two Tablespoons olive oil
Juice of one lemon
1 teaspoon dijon mustard
Salt and pepper to taste
Goat cheese (I leave mine out of the fridge for a little while to soften it a bit before using)*
Good quality artisanal baguette (I like sourdough or french for this)

Roughly cut cherry tomatoes into fourths or sixths (not too big) and place in bowl. Finely chop basil and add to bowl. Mince garlic and add to bowl. Add a good dose of olive oil, the lemon juice and the dijon mustard. Stir well, then season with salt and pepper. Taste, and adjust to your liking.

Split baguette in half lengthwise, then into smaller handheld pieces. You can also create crostini by slicing the baguette thinly, arranging it on a baking sheet, drizzling it with olive oil and toasting in the oven... The choice is yours! Smear goat cheese on toasted bread and top with bruschetta mixture.

Bon appetit!

* The goat cheese is optional; this tomato concoction tastes great on the bread by itself.