Archive for ‘Fall Harvest Recipes’

January 9, 2014

Mushrooms with Poached Eggs and Crusty Bread

Before we get started, it is important to learn how to poach an egg. I had to learn a year or two back, and I cannot go back to ife before I knew how to do such a fabulous thing like poaching eggs. So live a full, complete life and learn this necessary life skill my friends, I implore you! – – How to Poach an Egg from the Kitchn

There are not many things in life I enjoy more than a poached egg, bread and mushrooms. The earthy and simple flavors of this vegetable adds to a simple. balanced, perfect breakfast. I am such a fan of breakfasts that I would eat this dish anytime and for any meal. The crustier the  bread, the better in this situation. The nooks and crannies of it will absorb the sauce of the paoched egg, and it will be a flavor explosion in your mouth.

Serves 2

Ingredients

2 cups mushrooms, washed, rubbed dry and chopped, sauteed in olive oil for 5-8 minutes on medium heat until soft, with a couple teaspoons of olive oil

2 tablespoons scallions, chopped

1 teaspoon of fresh herbs of your liking, chopped

4 eggs, poached

1/4-1/2 a crusty loaf of french bread, as desired

Directions

Toast your bread if desired. Set some butter out on the table. Use the nice plates. Top sauteed mushrooms with scallions. fresh herbs of your liking, and salt and pepper. Place mushrooms on french bread slices and top with poached egg. Use a fork or your fingers and devour. The simple flavors of this dish are immensely satisfying.

 

xx

R

 

 

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January 8, 2014

Brussel Sprouts with Honey Miso Glaze

How has your week been guys?

I am having a really great start to 2014, which is nice considering that last year was just not that much fun for me overall. Some great things happened, including me moving to NYC and qutting a horrible first job, but overall it was a pretty stressful process to get acclimated. Our apartment is feeling more and more like home these days. It has come a long way from the bare bones loft it once was, even though it is still to the point where there is not an overwhelming amount of things. One of my worries was that since the apartment has so much space, there would be the possibility that we would feel the need to clutter it. My roommate and best friend has a keen eye for finding some great things for free, and that is how we scored a spice hutch for food, teas, and dry goods as well as a beautiful ornate frame that compliments the brick wall nicely. We even got a bar cart thatI made simple syrup for last night. The apartment has a lot of good memories made in it already. It is the first time that I have lived with a group of people that does not infuriate me with their cleaning habits and that I want to hang out with all the time. We all compliment each other pretty well. We go out together, have dinners together sometimes, but also have our own lives too, which is a good balance. It has made moving to a big, new city much easier. I have met new friends, and slowly but surely, my life here is one that I am growing happier and happier in. Since it is the first time that I can entertain and have people over to my place for dinner, I have taken advantage of it. When I lived at home, I used to cook or bake for the family whenever I wanted to focus on somethign else for a while. I think recipes, written in such a simplistic yet direct manner, are comforting in their predictability. You always add dry ingredients to wet ingredients. Sometimes, I wish there were a recipe for life. Too philosophical? Sorry, I get stuck in my own head and I am a part of team idealist.

I am like anyone else and there are definitely days when I do not feel like cooking, but getting everyone together for a simple yet elegant meal is really fun sometimes. I have made polenta witha  poached egg, parmesan, chives, and butter for my first dinner and even hosted a dinner party for the neighbors in our building where I made mushroom quinoa and beet salad with goat cheese and oranges. Last night was a simple girls night with plenty of veggies (green beans with a squeeze of lemon and garlic with black pepper and salt) and the classic Annie’s white cheddar made with butter and greek yogurt. I am excited the year has been so fun so far (all eight days of it). Now onto these brussells:

This honey miso glaze is awesome and flavorful. I especially like it on top of fresh green spinach salads with goat cheese, walnuts, apples, and cucumbers as well. Whip up this nice gaze for your guests and they will think you are a five star chef (or at least I like to think that is what they think).

Miso Glaze

1 tablespoon white miso paste

2 tablespoons honey

1 tablespoon extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

Sea salt and pepper to taste

Ingredients

2 cups brussel sprouts, cut in half and roasted at 325 degrees for 15-20 minutes until crispy and brown on the sides (spray with a cooking spray, coconut oil or butter before roasting)

Directions

Combine everything for the miso glaze in a bowl and mix well. Drizzle over the roasted sprouts. Great witha couple sprinkles of goat cheese!

xx

R

September 25, 2013

How to Make the Perfect Salad

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July 1, 2013

Flourless Cauliflower Thin Crust Sheet Pizza

With delicious crust, there will be a delicious meal. This flourless crust is delicious, crispy, and you can add whatever toppings you want.

Serves 4

Ingredients

4 cups steamed cauliflower, riced and drained and at room temperature (To rice my cauliflower, I steamed it and popped it into a blender and blended for 2 second intervals, until the cauliflower was a ricelike consistency and drained in a cheesecloth or paper towel until all the water absorbed through steaming is squeezed out. This is especially important for a crispy crust that doesn’t fall apart when you try to slice the pizza)

2 eggs, lightly beaten

1/2 cup parmesan cheese or nutritional yeast

Pesto, optional

Tomato sauce, homemade or canned (just a warning that the non-homemade variety uses a lot of sugar as a preservative and making your own homemade tomato sauce is a better route if you want to limit processed foods in your home)

Toppings, as desired, e.g. mushrooms, peppers, pepperoni, tofu, low fat cheese, ricotta, basil, roasted tomatoes

Directions

Preheat your oven to 350 degrees. Mix the riced cauliflower with the eggs and parmesan cheese until you have a uniform mixture. Top with salt or pepper as desired, but keep in mind the parmesan or nutritional yeast adds a lot of salt. Line your baking sheet with parchment paper for easy clean up or spray/grease your pan well with coconut oil spray or olive oil. Pour your crust mixture in a thin layer onto baking sheet. Spread out as evenly as you can. Bake in oven for 10-15 minutes until the eggs and cauliflower and cheese have solidified. Top with desired toppings/sauces/cheeses and bake for another 10-15 minutes.

xx

R

**Gluten free crust, gluten free if you make sure your toppings are also gluten free.

February 11, 2013

Zucchini Ideas

February 9, 2013

Spinach Artichoke Garlic Angel Hair

This is a simple recipe for when you want something light and delicious and are craving something creamy.

Ingredients

1/8 wheat angel hair or gluten free angel hair, which is what I used

4 artichoke hearts, diced

2 cups baby spinach leaves

3 tablespoons parmesan

1 tablespoon light cream cheese

2 garlic cloves

1/2 shallot, diced

2 cups vegetable broth, low sodium

Freshly ground black pepper

Directions

Boil the angel hair with the vegetable broth. In a separate pan, add the rest of the ingredients and saute, except for the cheeses and pepper. Drain pasta after 9 minutes or until al dente and add spinach vegetable mixture. Add cheeses and freshly ground black pepper and serve!

 

December 25, 2012

Kale Chips

There are tons of recipes for kale chips out there, and most of them are pretty much the same. My standard go to kale chip is the olive oil sea salt and peppered kind but I do want to experiment. Here is a starter recipe.

Ingredients

5 heavily leafed kale bunches

2 tablespoons olive oil

Salt

Pepper

Directions

Preheat oven to 300 degrees. Wash and dry kale. Cut up kale bunches and remove the heavy stems. Cut up the kale into bite sized pieces. Sprinkle with salt and pepper and place on a baking sheet sprayed with nonstick spray or butter spread with flaxseed oil. Toast kale chips for about six to seven minutes. Keep an eye on these as they can burn quite easily!

Xx

Reth

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December 13, 2012

Apple Fig Spinach Salad

A refreshing salad that I like taking to work! Sweet and savory! Needless to say, it is hard to get sick of.

Ingredients

2/3 apple, cored and sliced thinly

2 dried figs, sliced

1 cup spinach

Goat cheese, 1 oz

2 tablespoons sliced almonds

Balsamic vinegar, to taste

Directions

Assemble all ingredients together, and add the dressing last!

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October 7, 2012

Warm Spinach Harvest Blend Salad

Ingredients

1 cup spinach

1/4 cup Harvest Blend Grains, from Trader Joe’s

1/2 tomato, diced

1/2 raw mushrooms, sliced

Diced light mozzarella cheese

Directions

Cook harvest grains in water according to package directions. Add pepper or salt to taste. Assemble with spinach, tomato, raw mushrooms and diced light cheese. Serve warm.

Cheers!

October 4, 2012

Cilantro Apple Pear Smoothie

Ingredients

Cilantro

1 apple, skin removed, chopped

1 pear, skin removed, chopped

1 cup spinach, washed and chopped

1 cup water

1/2 banana

Directions

Blend and enjoy! Add more water if you have trouble blending.