Greek Yogurt Cornbread

This 20° weather as of late has really made me crave comfort food.  Hence, chili and cornbread.  This cornbread just tastes really great, and the addition of the Greek yogurt makes for a very moist, rich cornbread.  Perfect for sopping up every last flavorful bite of chili.

Healthy Caesar Salad Dressing

Like my Snapware?  I keep it classy up in here...  For instance tonight me & E ate our salsa verde chicken enchiladas on paper plates.  We even used coated paper plates with gaudy flowers on the edges, which nearly requires we break out the stemware.  We're pretty impressive.  Really though... I actually do have nice serving bowls and platters, but those are reserved for when we have dinner guests.  Therefore, when I'm making myself Caesar salad for tomorrow's lunch it will be in Snapwear, and I will photograph it.  Hopefully one can look past the Snapwear to appreciate the deliciousness of Caesar and the fact that this dressing doesn't deliver fat content in the double-digits.  That way, if you like to eat some lettuce with your dressing, you don't need to feel guilty about it :)  

Vegetable Fried Rice

• 3 cups already cooked rice
• 1/2 Tbs vegetable oil
• 2 Tbs Soy sauce
• 1 tsp sesame oil
• 1 tsp roasted red chili paste
• 1 clove garlic
• 2 Eggs
• 1 1/2 cups diced veggies (I like carrots, bell peppers, green peas, and water chestnuts)

1. Heat 1 tsp vegetable oil in a large saute pan over medium heat.  Scramble egg, add to pan, and cook until no longer wet.  Set aside in a bowl.
2. Heat vegetable oil in the same pan over medium-high heat.
3. Add your choice of vegetables (minus frozen peas if you're using them) and saute until 3-4 minutes, until cooked but still crisp.
4. Add garlic, 1 Tbs soy sauce, and chili paste.  Stir until chili paste is incorporated
   
5. Add rice and additional soy sauce. Stir fry until rice become a shade of brown.
6. Add the cooked egg and green peas.

Notes:

• Meat or tofu can be added. I recommend using already cooked beef, shrimp, or chicken, or browning the tofu separate. Add the meat with the egg and peas.
• The amount of soy sauce is completely up to you. My soy sauce is aged to salty ridiculousness so I usually use less than 2 Tbs.  If you like it strong, use more than 2 Tbs.

Creamy Poppyseed Pasta Salad

Today, I tried to shoot photos of the process of making this pasta salad... this is what I ended up with.  Hungry Jenna is not Patient Jenna.... And apparently hungry Jenna also speaks in the third person.  There are so many reasons I shouldn't be hungry.

How to make this pasta salad

Creamy White Bean & Artichoke Dip

 I'll write something exciting later... I have dishes to wash.

• 1/3 cup mayonnaise*
• 3/4 cup canned white beans
• 1 clove garlic
• 1/2 shallot, quartered
• 1/2 Tbs apple cider vinegar
• 1/4 tsp Kosher salt
• 1/8 tsp ground mustard
• 1/8 tsp white pepper
• 14 oz can artichoke hearts, drained
• 1/4 cup sliced pickled jalapeños, drained

1. Put everything except the artichoke hearts and jalapeños in a food processor or blender and zap until creamy.  Add the artichokes and jalapeños and pulse until they are incorporated, but still offer a bit of texture.
2. Serve with pita chips, tortilla chips, celery sticks, or other veggies.  Keeps about a week in the fridge, although the jalapeño flavor will strengthen.

Notes:

• I generally use great northern beans, because it's what I always have in my pantry.  Cannellini beans will yield the creamiest dip.
• If you like a milder heat, a 4oz can of green chilis can be subbed for the jalapeños.
•  If you plan on using the dip immediately, you can sub in Greek yogurt for the mayonnaise, it simply won't last as long in the fridge.

The Perfect French Fries

In retail, it seems like everybody smokes.  I suppose you have to cope with the stress of each paycheck being based on commission, crazy customers, and standing for 9 hours a day somehow.  Smoking, however, wouldn't be my first (or last) choice.  I'm pretty sure I deal by cooking and therefore, eating.  So, when a brutally slow day ends, I spend my stoplights reading recipes, and trying desperately to ignore all the delicious food I drive by on my way home.  I'm not sure if this is more or less embarrassing than my last food admission, but I secretly like Chicken McNuggets from McDonalds.  Sometimes, if my day went poorly enough, I'll drive through and get myself a Happy Meal-but I ask for a boy's toy so that maybe, possibly the cashier doesn't think its for me-like that even matters.  That gesture makes me feel better about the whole situation though; plus the little boys' gadgets are usually way cooler, let's be honest.  Tonight, after an unproductive day at work I managed to resist stopping for America's (and my) favorite fries, and instead resolved to make my own.  After reading a variety of articles, and recognizing that I shouldn't try deep frying anything today (I managed to burn my finger on a PANCAKE this morning... seriously.  I probably should've snagged some Micky D's just for my own safety) I pieced together the following French Fry Procedure, and they pretty much rock.  There are a few tricks to these babies: using cornstarch in the fry coating, precooking the potato in the microwave, and heating the oil and pan to ensure a crispy outer. 

Sweet Chili Roasted Broccoli

Ever had P.F. Chang's Spicy Green Bean appetizer?  If you haven't, you should.  Or you can just make this broccoli and not go through the trouble of getting off the couch, changing out of your sweatpants, and driving to your local P.F. Changs.  Wait, you're not wearing sweatpants, you say?  Well, the kitchen is still closer than P.F. Changs.  This broccoli has all the same delicious flavors of their green beans; the sweetness balances impeccably with the salty spiciness of the chili paste.  This broccoli makes an excellent side, or if you're not a carnivore like me, a healthy serving of this deliciousness over brown rice makes an incredibly satisfying meal.  Now, how do I say "bon apétite" in Chinese?

 

Miso Egg Drop Soup

In celebration of the first day of summer I made soup... Logical, I know.  Maybe in celebration of July I'll make ice cream or something that is actually seasonally appropriate.  For now, I'm making a salty, satisfying vegetarian egg drop soup recipe.  Happy summer folks.

Salty Medjool Caramel Dip

I've been mildly obsessed with dates lately.  It all started in April with the vegan caramels I whipped up--they were delicious.  Heavens, dates alone are delicious, I eat them like candy.  So when I saw the photograph and recipe at V.K. Rees Photography of salty date caramel, I had to give it a go.  You should too :)  The dip is rich and creamy, and the salt rounds out the flavor exquisitely. 

Mexican Slaw

 I grew up in a 'salt&pepper family'.  No, my parents didn't grey prematurely, rather my mom didn't really know what any seasoning, beyond salt and pepper, was. (unless you count ketchup as a seasoning, she was all over that...)  So, when I was finally 16 and capable of driving myself to the grocery store (yes.. I got excited about that, versus driving to the mall and all the hip parties...) I could finally buy all the cool ingredients I saw chefs using on the Food Network.  Cumin was one of my first orders of business, and let me tell you- its earned a dear place in my heart.  There's something so wonderful about the mildly bitter, but warm flavor of cumin.  It works so well in such a wide variety of cuisines, and brings enough flavor to stand on its own, yet still plays so well with others.  In this recipe, the cumin shines, enhanced by the tart lime and creamy mayonnaise.  This slaw is an excellent side, or absolutely delicious with fish tacos.

Roasted Asparagus

There are no sexy words related to asparagus.  Usually I attempt to come up with some suave, provocative description to get your mouth salivating or alternatively I at least try to pen a witty description... but asparagus?  How does one make asparagus alluring? "The green, knobby stalks drizzled with luscious olive oil dance with the freshly ground pepper and salt.  The dazzling show of vegetable..."  No.  Let's face it... asparagus is not a sexy food, however it does taste wonderful.  Particularly, roasting asparagus brings out its natural flavor flawlessly, without resulting in the sinewy or limp asparagus often achieved through other cooking methods.


And in case this description wasn't fulfilling enough, here's your trivia for the day: Did you know that asparagus is a cousin to onion and garlic?  I certainly didn't.  Thank you, Wikipedia.

Roasted Red Pepper Hummus

 This speedy hummus is wonderful with pita chips, piped onto cucumber slices for a quick appetizer, or used as a spread on sandwiches.  Feel free to mix it up, utilizing different ingredients to flavor such as- sun-dried tomatoes and basil, cilantro, or roasted garlic.
 

• 1 clove garlic, minced
• 1 can garbanzo beans/chickpeas (15 oz) drained
• 1/3 cup tahini
• 1/3 cup lemon juice
• 2 whole roasted red peppers
• 1/4 tsp dried basil
• 1 tsp smoked paprika
• pinch of cayenne pepper

1. In a food processor, add garlic, garbanzo beans, tahini, and lemon juice.  Process until smooth, then add roasted red peppers, basil, paprika, and cayenne.  Pulse until desired consistency is achieved.  Transfer to a container and chill until time to serve.  Store in the refrigerator.

Yields ~ 2 cups.

Bread Machine Dinner Rolls

 Simple dinner rolls; wonderful with butter and jam, or to go alongside a hearty bowl of soup.

• 2 cups whole wheat flour
• 1 cup cake flour
• 1/4 cup dry milk powder
• 2 Tbs butter, melted
• 3 Tbs sugar, honey, or agave
• 2 1/2 tsp active dry yeast
• 1 cup warm water (~110°F)
• 1 Tbs water
• 1 egg white

1. Add the flour, dry milk, butter, sugar, yeast, and water in the bread machine pan in the order recommended by the manufacturer.  {which usually means: 1) liquids 2) dry ingredients 3) yeast} Select the dough cycle, and start.
2. Remove the dough from the bread machine pan, and on a floured surface knead the dough a bit and divide into 12 pieces.  Form into rounds, place on a greased cookie sheet and allow to rise covered by a moist cloth for approximately 40 minutes, or until volume has nearly doubled.
3. Heat the oven to 350°F.  In a small bowl mix the 2 Tbs water and egg white, beating thoroughly.  Brush onto rolls, and bake for 15 minutes or until golden brown in the preheated oven.

Notes:

• 3 cups all purpose flour can be subbed for whole wheat + cake flour combo.
• These puppies can be mass produced and frozen- once you have them formed into rolls place them in the freezer on a cookie sheet.  Once fully frozen, put them in a freezer storage bag or tupperware.  When needed, pop them in the about 1 minute (depending on the quantity of rolls) and then allow to rise 40 minutes, brush on egg wash, and bake at 350°F for 15 minutes.

Yields 12 rolls

Microwave Potato Chips (Really.)

This is mind blowing.  Really though.  

My entire life I have had this drastically inaccurate preconception that everything comes out of the microwave soggier than when it went in.  FALSE.

These tasty little chips prove that conclusion terribly wrong.  Not to mention they are absolutely delicious, quick, and lower fat than nearly any chip you can pick up at the grocery.  (Popped chips are are close competition... but I still haven't decided if those have a rightful place in the chip family... let alone the potato family for that sake... those things are strange...)

So here goes, you need:

• Microwave safe plate
• cooking spray- I prefer olive oil spray
• 1 medium russet potato
• Seasoned salt

1. Slice your potatoes thin, about 1/8" thick, I use a mandolin so they're uniform
2. Spray the microwave safe plate liberally with cooking spray, and spread the potatoes in a single layer. 
3. Spray the potatoes lightly with olive oil, and sprinkle with seasoned salt, or you choice of seasoning.
4. Microwave on full power 3 minutes.
5. Remove cautiously, the plate will be hot, and flip the potatoes.  Microwave another 2-4 minutes, watching to monitor browness (and because it's really cool).
6. Allow to cool a couple minutes, and enjoy.  Repeat.

Notes:

• Red or yukon gold potatoes can also be used.  I haven't tried sweet potatoes yet, but it's on the to-do list  Sweet potatoes work, they are crunchier and lend to a sturdier chip, but still quite tasty! :)
• Other seasonings that are tasty: Cracked pepper and salt, ranch seasoning, chili powder, garlic powder & Parmesan cheese (add this only after you flip them so it doesn't get weird and rubbery) etc.  Be creative- they're chips, I don't know if they can taste bad :)

Yields 1 serving.

Oven Baked Potato Fries

 These tasty "french fries" are a wonderful addition to any sandwich, and take very minimal work.

• 4 medium potatoes, cut to your desired fry size
• 2 Tbs olive oil
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cumin
• 1/2 tsp chili powder (I use chipotle chili powder)
• 1/2 tsp salt
• 1 tsp sugar

1.  Heat the oven to 350°F. Line a jelly roll pan with aluminum foil, spray with nonstick spray, and set aside.
2. In a large ziplock bag add cut potatoes, oil, and spices.  Mix well until fries look evenly coated.
3. Spread in a single layer on the pan and bake 30-40 minutes, flipping 25 minutes in.

Notes:

• You can peel the potatoes, but I don't.
• For an extra kick feel free to toss in some cayenne pepper.
• Give the fries SPACE.  If they are too close together they will steam instead of bake, and get soggy.
• I like mine extra crisp, so I toss them under the broiler for like 3 minutes at the end of the cooking process.

Yields 4 servings.

Turkish Red Lentil Soup with Mint

This may sound like a strange combination, but it is DIVINE.  Ever since first going to a Anatolia, a Turkish restaurant, nearly two years ago I have been hunting for an accurate-seeming recipe, and I finally encountered one!  So, after many failed attempts to duplicate Anatolia's Red Lentil Soup this recipe finally succeeded!

Turkish Rice Pilaf

• 3/4 cup long-grain rice
• 1 cup hot water or chicken stock
• 2 tbsp butter
• 1 tsp salt
• Pinch pepper

1. Rinse the rice until water runs clear then drain. Then cover the rice with hot water and leave for about 15 minutes, then drain again. 
2. Melt the butter in a cooking pot. Saute the rice with butter for 2-3 minutes while stirring. Add chicken stock, salt, and pepper. Turn the heat to low and cook until the rice absorbs all the water.
3. Take the pot off the heat. Open the lid, place a clean kitchen towel across the top of the pot on put the lid back on. Allow the Pilaf to stand for about 5 minutes.  Fluff with a fork, then serve.

Notes:

• Don't stir the pilaf while it's cooking

Yields 3 servings

30 Minute Italian Bread Sticks

 These speedy bread sticks make a delicious accompaniment to any Italian dish, or a tasty appetizer dipped in marinara sauce.  I love that they don't take any time to rise!

• 1 1/3 cups warm water (110 degrees F/45 degrees C)
• 3 tablespoons olive oil
• 4 cups all purpose flour
• 2 teaspoons salt
• 2 Tbs raw agave syrup (can be subbed with white sugar)
• 2 tablespoons dry milk powder
• 2 1/2 teaspoons active dry yeast
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• ~1/3 cup grated Parmesan cheese (optional)

1. Place ingredients in the pan of the bread machine in the following order: 
   
   
   

   • Liquids: water, oil, agave
   • Dry ingredients: flour, garlic powder, Italian seasoning, milk powder, salt
   • Yeast

1. Select Dough cycle; press Start. Spray two baking sheets with cooking spray.
2. Preheat oven to 375 degrees F (190 degrees C). When dough cycle is complete, remove dough to a lightly oiled surface. Divide dough up into 18 pieces. Roll each piece on an oiled board, from center of piece to the outside edges to form bread sticks. Place bread sticks at least 1 inch apart on the prepared pans.  Sprinkle with Parmesan cheese.
3. Bake in preheated oven for 10 to 15 minutes, until golden. Remove to a wire rack to cool. 

Notes:

• Feel free to mix up the seasonings- ie. omit the Italian and toss in some crushed black pepper to pair with chili

Yields 18 bread sticks

Vegan Naan Bread

• 1 1/2 cups warm water
• 1 tablespoon sugar
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• 3 cups flour, plus a few tbsp for workspace 
• 1/2 tsp garlic powder

 

1. Combine warm water, sugar, and yeast in a bowl. Let stand for 5 minutes until foamy.
2. Add salt and flour. Mix thoroughly. Knead dough on a floured workspace about 20 times and form into a tight ball. Put dough in a well oiled bowl and cover with a damp towel.
3. Put in a warm place to rise for 30-45 minutes. Dough won't rise much, but it doesn't need to.
4. Turn dough out onto a floured workspace. Divide dough into 8 pieces and roll out with a rolling pin to about 1/8" thick.
5. Grill naan pieces on a grill or electric griddle. In a pinch, a frying pan sprayed with some nonstick cooking spray will work.  A George Foreman grill also works, no need to even flip. Grill for 1-2 minutes on each side. 

Notes:

• Sub in any type of flour, I used half wheat and the result was great!

Yields 8 pieces

Quick Mini Biscuits

• 1 cup flour
• 1/2 cup milk (I use almond milk)
• 1 tsp baking soda
• 1 tsp baking powder
• Dash of salt
• 2 Tbs butter
• ~1/2 tsp your choice of seasoning: cracked pepper, garlic powder, onion powder, fennel, rosemary, etc 

1. Preheat the oven to 350 degrees F.  Grease the cups of two mini muffin tins.
2. In a medium bowl, stir together the flour, baking powder, baking soda, salt, milk, and butter.  Stir in seasoning. Spoon into the prepared muffin cups.
3. Bake for 10-12 minutes in the preheated oven, or until nicely puffed and browned.

Notes:

• I use wheat flour, but good ol' all purpose flour will definitely do the job.
• I have found that I can bake them at 400F for 7-9 minutes and they turn out fine too if you're in a hurry- just keep an eye on them.
• In place of butter you can use mayonnaise for a kick (I despise mayonnaise though...).
• If you have self-rising flour, just use a cup of that and omit the baking powder and soda.

Yields 16 mini biscuits