Recipe: Spice-Roasted Squash with Walnut-Green Harissa {GIVEAWAY} {eat.live.be}

After spending a weekend in perfect 65 degree weather,

running a perfect race (finishing time of 1:54:53!!!!),

eating perfect food (beignets beignets (and more) beignets!!!),

all with the perfect companion to do it all with...




...returning home to gale force winds, hail, 40-feels-like-20-degree-weather...and the undeniable truth that,. ugh YES I still have to wear my ugly pink running hat if I'd like to keep my earlobes....

...was a little bit of a letdown.  Not gonna lie. 



Not to mention how monochromatic this city is.

After being awash in NOLA's technicolor dreams, where every house is a different color - pink, seagreen with purple trim, orange, rose - and there is art on every street, going back to everything in grayscale is a bit hard on the eyes.  (And.The.Soul.)

So I made the greenest of green sauces and put it on the orange-est of orange veggies.  And, with some Louis Armstrong on in the background and the heat on medium-high...I could almost pretend I was back in Louisiana, strolling around the French Quarter, just taking it all in.



This spice-roasted squash with walnut-green harissa is my contribution to California Walnuts's very first virtual dinner party!! Walnuts are super great for heart health as they contain a ton of omega-3's as well as polyunsaturated fatty acids...and they taste fabulous too, especially when pureed with some spicy roasted jalapenos and the bright flavors of parsley and lemon, as they are in this green harissa.

This recipe, though it looks fancy, was super easy to throw together.  All it required was tossing the squash in a spice blend that was comprised entirely of easy-to-find ingredients and roasting it, and tossing all the harissa ingredients in a food processor. It really couldn't be easier, or more delicious.  I paired the squash with quinoa to make to it a complete meal, but this can also be served as a side dish.

And now for the GIVEAWAY!!  As a party gift, Califlornia Walnuts has offered to give a copy of Aida Mollenkamp's latest cookbook to both me and one of my readers! All you have to do is check out the fun "Chef Menus at Home" walnut-infused recipes on the California Walnuts site and tell me which you would most like to make.  The giveaway will run until next Wednesday!!



One year ago...Baked Rigatoni with Brussels Sprouts, Figs and Blue Cheese
Three years ago...Southwestern Pizza with Poblanos and Blue Cheese
Four years ago...Curried Lentils and Caramelized Onions with Indian Cardamom Rice

Spice-Roasted Squash with Walnut-Green Harissa
Serves 4-6, adapted from Aida Mollenkamp via California Walnuts

Ingredients

• 2 medium kabocha squash (about 2 1/2 lb total)
• 2 tbsp olive oil
• 1 tbsp packed light brown sugar
• 1 tsp cumin
• 1 1/2 tsp kosher salt
• freshly ground black pepper
• 2 medium jalapenos
• 1 1/2 cups packed baby spinach
• 3/4 cup (1 oz) packed fresh Italian parsley, leaves and stems
• 1/2 cup toasted walnut halves
• 1/4 cup vegetable broth
• 1 clove garlic, smashed
• 1 1/2 tsp freshly squeezed lemon juice
• 1/2 tsp lemon zest
• 4 tbsp olive oil, divided
• salt, to taste

Instructions

1. Heat the oven to 475 and arrange a rack in the middle of the oven. Cut each kabocha squash into 8 lengthwise slices.
2. Combine squash, olive oil, brown sugar, cumin, salt and freshly ground black pepper in a large bowl and toss to combine.  Place on a parchment lined baking sheet. Put jalapenos on the pan as well and roast for 25-30 minutes or until squash is tender and browned and jalapenos are soft.
3. When jalapenos are cool enough to touch, remove their seeds and ribs. Put jalapenos in a food processor along with the spinach, parsley, toasted walnut halves, vegetable broth, garlic, lemon juice, lemon zest, and 2 tbsp olive oil. Pulse until pureed, scraping down the sides as needed. Add salt and pepper to taste. Transfer to a bowl and add remaining 2 tbsp olive oil to help loosen the sauce. 
4. I served this with a cardamom-infused quinoa. To serve, place a bed of quinoa on each place. drizzle with the harissa, top with kabocha slices, and drizzle with more harissa.

Recipe: Smoky Chipotle Vegetarian Chili with Parmesan-Black Pepper Beer Bread

Chili and I have had quite a few run-ins over the past year.

First-date-like encounters that leave you asking yourself, is this really the one?  Or is it the one for right.now?




Can I see myself growing old with it?  Feeding it to my kids, grandkids and (fingers crossed) great grandkids?

Will we survive the good, the bad?  The better, the worse?



I can tell you from experience that you can't know for sure until you do find it.

You take one bite and all of a sudden you're picturing white houses with picket fences (and no darling boyfriend, this does not mean that I ever want to leave the isle of Manhattan. It's a metaphor), a pie in the oven and a pot of chili...this chili...bubbling away on the stove.

Yes, really, when it all comes down to it. It's as simple as that.



So what is so special about this chili, you ask?  I can't quite put my finger on it.

Maybe it's the beans. Or the excessive(ly awesome) amount of veggies. Or the smoky heat from three different kinds of chiles and a heck of a lot of cumin.

Who knows. I don't think it's the kind of thing you can explain, or would want to even if you could.

All I can say is - make it. Pair it with this beer bread, which is fabulous on so many levels.

And if it's right...you'll know.



One year ago...Chai-Spiced Cupcakes with Honey Frosting
Two years ago...Oven-Fried Tepin Chile Chicken and Waffles with a Juniper-Infused Pomegranate Maple Syrup, Wasabi and Crystallized Ginger Dark Chocolate Brownies
Three years ago...Pork Chop Milanese with Arugula Salad
Four years ago...Roasted Butternut Squash and Guacamole Sandwich

Smoky Chipotle Vegetarian Chili
Serves 10, adapted from In the Small Kitchen

Ingredients

• 1 tbsp olive oil
• 2 large sweet onions, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 orange bell pepper, chopped
• 2 medium zucchini, diced
• 1 summer squash, diced
• 3 cloves garlic
• stems from 1 bunch cilantro
• One 4-oz can green chiles
• 2 chipotle chiles in adobo
• 2 cups vegetable broth
• 3 (15 oz) cans fire-roasted tomatoes
• 2 (15 oz) cans kidney beans, rinsed and drained
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can pinto beans, rinsed and drained
• 2 tsp salt
• 2 tbsp ancho chili powder
• 2 tbsp ground cumin
• 1 tbsp dried oregano
• 1 bottle dark Mexican beer
• avocado, cilantro, cheese, sour cream for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onions and peppers and saute until they begin to caramelize, about 8 minutes. Add the zucchini and summer squash, sauteing about 5 minutes or until tender.
2. While the veggies are cooking, in a food processor, combine the garlic, cilantro stems, green chiles, chipotle chiles, and 1/2 cup broth. Pulse to combine.
3. Add the tomatoes and the chile mixture to the pot of veggies. Bring to a simmer.
4. Add in all of the beans, salt, chili powder, cumin, oregano, and beer, as well as the remaining broth.
5. Simmer, uncovered, stirring frequently, until the liquids thicken and the veggies begin to break down, about 30 minutes.
6. Serve with garnishes of choice.

Parmesan Black Pepper Beer Bread
Makes 1 loaf, adapted from Spoon Fork Bacon

Ingredients

• 3 1/4 cup all purpose flour
• 2 1/2 tbsp granulated sugar
• 1 tbsp baking powder
• 1 1/2 tsp salt
• 14 oz beer (I used a dark Mexican beer)
• 1/2 cup unsalted melted butter, divided
• 3/4 cup grated parmesan cheese
• 1 1/2-2 tbsp freshly cracked black pepper

Instructions

1. Preheat oven to 375. Lightly grease the loaf pan and set aside.
2. Place flour, sugar, baking powder, and salt in a large bowl. Add the beer, 1/4 cup melted butter, parmesan cheese and black pepper. Stir to combine, but only until the dough just comes together.
3. Pour the mixture into the loaf pan. Top with the remaining butter and bake for 1 hour or until a tooth pick comes out clean.  Allow to cool until just warm before slicing.

I am submitting this to Souper Sundays, which is hosted by Deb over at Kahakai Kitchen!

Recipe: S'more Nut Bars and Black Cherry Chocolate Chip Ice Cream Sandwiches

Truth be told, I don't like my birthday very much.

I mean, the date is fine - February 25th. Precariously close to being a leap year baby, but other than that - totally reasonable.

It's more that I find the ordeal of actually having a birthday to be quite stressful.  Everyone wants/expects you to be so happy(!) and joyous(!) and high on life(!) and so you feel this intense pressure not to disappoint. You do the things that people think you should be doing to celebrate even if they're not what you want to be doing...which really is just for it to be a totally normal day.

But with cake at the end. 

Is that really so much to ask for?

 

I know, right, how very birthday-scrooge of me.



My dad never particularly liked his birthday either, at least not as far as I can remember. According to my mom, after his sister died (nine months before I was born) he just didn't want to celebrate. And I can understand that. 

I've felt that way about every holiday since he died.  Because maybe, if we just pretend that it's a totally average normal run-of-the-mill day...it won't hurt as much when he's not there.



Last year, my parents and siblings came to my "friends" party.  My dad brought champagne even though I insisted that he didn't. 

But he was just so happy to be there.  To be included. That there was no stopping him.  If he wanted there to be champagne then damnit there was going to be champagne!!!

He was quite a force, that's for sure.

So I don't foresee myself being able to be particularly happy(!) and joyous(!) and high on life(!) on Monday.



But I can be happy today.

Because it's just a normal, average, run-of-the-mill day.

The kind where a s'more nut bar will be enjoyed all the more because it's such a surprise. You weren't expecting to eat something this addictively delicious today.  But here we are.

Chocolate, peanuts, and marshmallows all rolled out on top of a graham cracker crust.  It really doesn't get any better than that.



One year ago...Roasted Garlic Cauliflower Soup, Barley Risotto with Roasted Brussels Sprouts, Apples and Champagne Honey Mustard
Two years ago...African Curried Coconut Soup with Chickpeas
Three years ago...Chocolate Coconut Banana Bread Pudding

S'more Nut Bars
Makes 24 bars, adapted from Baked: New Frontiers in Baking

Ingredients

• 2 1/4 cups graham cracker crumbs (about 17-20)
• 1 tbsp firmly packed dark brown sugar
• 2/3 cup unsalted butter, melted
• 7 oz milk chocolate, coarsely chopped
• 7 1/2 oz dark chocolate, coarsely chopped
• 1 1/2 tsp light corn syrup
• 1 cup heavy cream
• 3 1/2 oz mini marshmallows (I used vegan marshmallows)
• 1 cup lightly salted whole peanuts
• 1 cup chopped lightly salted peanuts

Instructions

1. Preheat oven to 300. Line a 9x13-inch pan with parchment paper. 
2. In a large bowl, stir together the graham cracker crumbs and brown sugar. Add the butter. Use your hands to combine the mixture, then turn it onto the prepared pan. Press the crust into an even layer along the bottom and up the sides of the pan.
3. Bake the crust for 10-15 minutes or until it is golden brown. Remove the pan from the oven and place it on a cooling rack.
4. In a large heatproof bowl, toss the chocolate together. Drizzle the corn syrup over the chocolate.
5. In a medium saucepan, bring the cream just to a boil. Pour it over the chocolate mixture and let stand for 2-3 minutes. Starting in the center of the bowl and working your way out, whisk the chocolate mixture into the cream until it is completely smooth. Fold in the marshmallows and whole peanuts. Pour into the prepared pan and use an offset spatula to spread it evenly. Sprinkle the top with the chopped peanuts.
6. Refrigerate for at least 3 hours or until set.

 

Have you guys ever heard of Graeter's ice cream?  The company has been around, churning out ice cream since 1870, and is now in it's fourth generation of family ownership.  They make their ice cream using the French Pot method  and each batch is only made two gallons at a time resulting in an insanely awesome creaminess. It is denser than most ice creams out there since it is gently folded instead of whipped, giving you more bang for your buck as well as an amazing texture.  In addition, they use only fresh REAL ingredients (cream, milk, cane juice, fruit, chocolate chunks and BEET JUICE to color, if applicable. How rockstar is that?). 

They are coming out with their first new ice cream flavor in 3 years - black cherry chocolate chip - and they sent me a few pints to try it out, along with their blackberry chocolate chip and vanilla chocolate chip flavors for comparison.  I have to say, the black cherry chocolate chip was my favorite of the three. In a world where artificial cherry flavor abounds, this ice cream actually tasted like REAL cherries.  And the HUGE chocolate chunks mixed throughout were no laughing matter either. 

I used two pints of this ice cream to make ice cream sandwiches for The.Boy and I for Valentine's Day using Smitten Kitchen's recipe for the cookies.  They were so easy to work with and put together that I will surely be making them again...and the chocolate cookie/black cherry chocolate chip combo was spot on perfect.  If you happen to have a Graeter's near you or a vendor that sells it, I would highly recommend picking up a pint (or six!).

Recipe: Swiss Chard and Artichoke Grilled Cheese on Millet Bread {eat.live.be} {GIVEAWAY}

Sometimes, I think my body tricks me into carb loading.

This weekend I made a loaf of beer bread (recipe to come!) along with two loaves of this millet bread (okay one loaf of millet bread and one batch of rolls that proceeded to become millet rocks within about 4 hours, so do what I say and not what I do - make two loaves) and sure, I was kind of emotionally baking as well as trying to find something (anything!) that The.Boy would eat.  But still.



It's not like I'm headed to NOLA this weekend to run a birthday half marathon or anything.

Oh wait...I am.



And while generally I don't really believe in excessive carb consumption for half marathon preparation...

...apparently there's some mind-body disconnect at play here, because my stomach obviously has quite the opposite opinion.

Thankfully, it's also fairly considerate of the fact that I have about 6 pounds of millet in my apartment (um, not an exaggeration) as well as a deep-seated love of leafy greens.

And that's how this sandwich was born.

Think of it as a dressed up grilled cheese for those of us who (a) could live off of spinach and artichoke dip if our skinny jeans would let us and (b) want to convince ourselves it's actually good for us (and (c) know that, realistically, we are going to spend every waking/not-running moment this weekend eating beignets, so shouldn't we get in that swiss chard while we can?).

(And on that note, if anyone has any New Orleans food recommendations I would wholeheartedly appreciate it!! #MySmarterCommerce)



Speaking of healthy eating, did you all know that February is American Heart Month? Typically I tend to try to keep my meals as heart healthy as possible by steering clear of high cholesterol/high saturated fat foods. And to that end, I almost always use olive oil in my cooking since it's full of healthy omegas as well as monounsaturated fat. However, olive oil isn't necessarily the best oil for all applications. It has a fairly low smoke point so for frying or cooking at a high heat/for a long period of time, it's really not the best.

Recently, I was contacted by Mazola who alerted me to the awesomeness of corn oil.  Corn oil is super high in polyunsaturated fat (higher actually than both olive oil and vegetable oil), which helps to lower cholesterol and reduce the risk of heart disease. In addition, it has a high smoke point so it's perfect for frying of all sorts, grilling, and, as I've used it here - bread baking!

The folks at Mazola were kind enough to offer up a bottle of corn oil for one of my readers!! To enter the the GIVEAWAY all you have to do is leave a comment telling me what you do to stay heart healthy. The winner will be announced next Wednesday, February 27th!



One year ago...Roasted Red Pepper White Bean Dip
Three years ago...Soft Polenta with Mascarpone

Swiss Chard and Artichoke Grilled Cheese
Makes 4 sandwiches, adapted from Annie's Eats

Ingredients

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 bunch swiss chard, leaves torn from stems and chopped
• salt and pepper, to taste
• 1 (14 oz) can artichoke hearts, chopped
• 2 tbsp greek yogurt
• 4 oz provolone
• 8 slices bread
• butter, for cooking

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add in the garlic and saute for 30 seconds, or until just fragrant. Add the swiss chard to the pan and saute until wilted. Cook a minute or two more, until the liquid has evaporated. Season with salt and pepper to taste. Stir in the artichokes and saute for one more minute. Remove from the heat and stir in the greek yogurt.
2. To assemble the sandwiches, lay 4 pieces of bread out. Put an ounce of provolone on each slice. Top each with a quarter of the swiss chard/artichoke mix. Top with the remaining slices of bread.  Grease a skillet with butter and and then also rub the pat of butter on each slice of bread. Toast the sandwiches in the pan, turning once, until golden brown on both sides and cheese is melted. Serve immediately.
3. I served these with smoked-paprika crusted purple cauliflower! Just toss florets with 1 tbsp olive oil, salt, and 1 tbsp smoked paprika and roast at 400 for 10 minutes.

Millet Bread
Makes 2 loaves, adapted from The Greens Cookbook

Ingredients

• 2 cups whole millet
• 1 1/4 cups hot water for soaking millet
• 2 tbsp dry yeast
• 2 cups warm water
• 2 tbsp honey
• 3 cup all-purpose flour
• 3-4 cups whole wheat flour
• 4 tbsp corn oil
• 1 1/2 tbsp salt

Instructions

1. Start off by soaking the millet in the hot water. Make sure the water is hot but not boiling.
2. Dissolve the yeast in the warm water in the bowl of a stand mixer. Stir in the honey, 1 cup all-purpose flour, and 1 1/2 cups whole wheat flour. Beat to form a smooth batter. Cover and let rise in a warm place until doubled, about 40 minutes.
3. Stir in the corn oil, salt and millet, including the water that the millet was soaking in. Using the bread hook attachment, fold in about 2 cups all-purpose flour and 1 cup whole wheat flour, 1/2 cup at a time. Mix, on medium-high speed, for 5 minutes.  Add more flour as needed until it forms a dough and doesn't all stick to the sides after a minute of mixing.
4. Place the dough in a well-oiled bowl and cover and let rise until doubled in size, about 45 minutes. Punch down and divide dough in half. Place each half in a greased loaf pan. Cover and let rise for 35 minutes.
5. Preheat the oven to 350. Bake 50-60 minutes, or until nicely browned and hollow sounding when tapped.

Recipe: Red Lentil Dal with Charred Onions

When you are the sole person responsible for cleaning the bloody exudate(s) coming from your boyfriend's post-deviated-septum-surgery nose... {Especially when someone is exceptionally demanding about just how frequently he'd like his gauze changed, no matter how dirty it actually is. cough*everytwohours*cough}

And ensuring that he takes just enough (not too many) Percosets to keep him the fine line between drowsy-happy and drowsy-comatose...

And reassuring him every five minutes, that no he is not dying and no he will most certainly not be in pain forever pinkyswearpromisewithacherryontop...



 ...you will all of a sudden understand why his mother bought you a box of chocolate and five Hershey's bars as "good luck presents" before she left the two of you on Friday. 

{And really, let's not even discuss how many of those are left.  I think we all know it's a frightfully small number.}

Truly, it's a good thing you love him so much.





But now it's Monday, which is truly as good a time as any to atone for our milk chocolate sins, especially now that nose leakage has reached a standstill and we are officially beginning the Percoset-weaning process.

Comfort food is most certainly still in order, however, and, at least for me, this dal is.it.  Full of warming spices, it tastes like a big hug and is exactly the kind of thing you crave on a frigid winter day when your boyfriend is still sort-of convinced that you are a dirty tissue repository.  Sigh. The things we do for love.



One year ago...Chocolate Fudge Brownies with Chocolate Buttercream Frosting
Two years ago...Roasted Chicken with Salsa Verde, Whipped Parsnips and Cauliflower with Goat Cheese, Red Velvet Black and White Cookies
Three years ago...Orzotto with Leeks and Sun-Dried Tomatoes, Snickerdoodles
Four years ago...Sausage and Peppers Pizza, Pasta with Turkey Sausage and Broccoli Rabe and Balsamic-Roasted Asparagus

Red Lentil Dal with Charred Onions
Serves 4, adapted from Cooking Light: The New Way to Cook Light

Ingredients

• 1 tbsp olive oil, divided
• 1 medium onion, cut into 1/4-inch thick slices
• 1 tsp mustard seeds
• 1/2 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1/4 tsp ground cinnamon
• 1/8 tsp ground cardamom
• 1 small dried hot red chile pepper
• 1 tbsp minced fresh ginger
• 1 garlic clove, minced
• 4 cups vegetable broth
• 1 cup dried red lentils
• 14 oz canned diced tomatoes
• 1/4 cup chopped fresh cilantro
• 1 tbsp fresh lime juice

Instructions

1. Heat a large heavy skillet over medium-high heat. Add 1 tsp oil to the pan and swirl it to coat. Add onion to the pan and cook for 2 minutes or until charred. Carefully turn over the onion and cook 4 minutes. Remove from the heat. Coarsely chop and set aside.
2. Combine the mustard seeds, coriander seeds, and cumin seeds in a small skillet over medium heat. Cook for 1 1/2 minutes or until fragrant, stirring frequently. Remove from the heat. Place these seeds, cinnamon, cardamom, and the chile in a spice or coffee grinder and pulse until ground.
3. Heat a medium pot over medium-high heat. Add remaining 2 tsp oil to the pan and swirl to coat. Add the ginger and garlic to the pot and saute 1 minute. Stir in the spice mixture and saute 1 minute, stirring constantly.
4. Add the broth, lentils, and tomatoes to the pan. Bring to a boil. Cover and reduce heat to simmer for 30 minutes, stirring occasionally. Uncover and add onion. Cook 10 minutes more. Stir in the cilantro and lime juice.

Recipe: Banana Chocolate Chip Cupcakes with Bourbon Cinnamon Buttercream

I'm pretty sure after a day whose sole purpose it is to spend money on overpriced prix fixe menus and consume chocolate and red velvet by the {large} heart-shaped boxful...we need some fruit in our food pyramids.

So I made cupcakes. With bananas.

Totally counts.



Not to mention the shot of bourbon in the frosting.

We'll need that after we come home from the gym to find that our boyfriends have "reorganized" our pantry in our absence.  By which I mean took what was organized chaos and DESTROYED IT by trying to arrange things in a geometrically reasonable manner.




A sweet gesture to be sure.  So long as your girlfriend isn't irrationally possessive of her six different kinds of flour, half a box of gingersnaps, and rice paper rolls. Among other things. 

In which case, during your cleaning spree it would probably do you good to hide "relocate" the bottle of Maker's and the extra cupcakes.

Because the only thing worse than a girl who's irate over you trying to help her...is a drunk girl who's irate and blaming you for making her fat.

True story.



Anyways. These are good stuff.

You'll crave them when you're annoyed at your boyfriend, when you wake up in the morning, before you go to bed and countless moments in-between.

And with three whole bananas in them, you can totally inhale them without guilt. Seriously. Legit.



One year ago...Mango and Black Bean Casserole, Bok Choy and Baked Tofu Stir Fry in Citrus-Ginger Sauce
Two years ago...Pasta with Roasted Sweet Potatoes, Feta and Arugula
Three years ago...Chicken with Caramelized Baby Onions and Honey

Banana Chocolate Chip Cupcakes
Makes 12-16, adapted from How Sweet It Is

Ingredients

• 1 1/3 cups all-purpose flour
• 1 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1 large egg
• 3/4 cup loosely packed brown sugar
• 1 tsp vanilla extract
• 1/4 cup greek yogurt
• 1/2 cup butter, melted
• 3 large ripe bananas, mashed (about 1 1/4 cups)
• 1/3 cup milk
• 1 cup chocolate chips

Instructions

1. Preheat the oven to 350. Line a muffin tin with cupcakes liners.
2. In a medium bowl, whisk together the flour, baking soda, salt and cinnamon. In the bowl of a stand mixer fitted with the paddle attachment, mix together the egg and brown sugar until smooth.  Add in the vanilla. Mix in the greek yogurt and melted butter. Stir in the dry ingredients. Mix in the bananas and milk until just combined. Stir in the chocolate chips. 
3. Using an ice cream scoop or a 1/4 cup measure, scoop batter in liners until they are 2/3 of the way full. Bake for 15-18 minutes. Let cool completely before frosting.

Bourbon Cinnamon Buttercream Frosting
Makes enough to frost 16 cupcakes, adapted from How Sweet It Is

Ingredients

• 1 cup butter, room temperature
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 2 tsp cinnamon
• 4 tbsp bourbon

Instructions

1. In the bowl of a stand mixer, beat butter until smooth and creamy, about 3 minutes. With the mixer on low, gradually add in the sugar until it's combined and all added. Add in the vanilla and cinnamon. Mix in 2 tbsp bourbon. Taste to make sure it's not too much. Add in the next 2 tbsp. Increase the speed to medium-high and then beat until fluffy, 3-4 minutes.

Recipe: Golden Semolina Quinoa Collards Cakes {eat.live.be}

I've decided that with this recent burst of 40(+!!!) degree weather, we are waltzing,sprinting.(and in some parts of the northeast)sledding towards spring.

All of my west-coasters are like, "Uh, wait, what's that now?" and reaching for their portable space heaters.

To which I reply, train for a half marathon in sub-20 temps for a month straight and then try to tell me that 41 (and three quarters) doesn't feel a little bit like a sauna. In a good way. 

I dare you.



Last night it was so balmy that I even went so far as to ditch my running hat.

(Which is a good thing. Because, well. It's ugly. Functional. But...ugly.)

(The things we do for our ears am.i.right?)

Let's just say that 6 miles of hill repeats never felt so good.  It's amazing what actually being able to breathe properly can do for your lactic acid threshold.



My point being, that I just don't have the mental fortitude to go back.  And when you can't go back, the only thing you can do is go forward.

So let's make golden semolina quinoa collards cakes, shall we?

These babies create the illusion that you're eating a light meal but still have enough heft to satiate even when it's cold enough to still require gloves.

Spring is in the air, my friends. And with these on your table...it can also be in your belly.  Win.



Do you guys remember the sushi that I posted last week? It was my submission to the It's Easy Being Green contest hosted at MarxFoods.  The voting polls for the contest are now open so if you wouldn't mind heading over and voting for my recipe I would really appreciate it!

Also, I just want to tell you about an awesome eating experience I had at the Whole Foods Bowery last week! They have a new vendor at their Smorgasburg counter - Rice & Miso Everyday. I was lucky enough to have the opportunity to grab lunch there with one of my favorite Whole Foods PR reps and was blown away by how good it us.  We started off our lunch with miso soup (otherwise known as Japanese penicillin) which was perfect given that it was freezing and hailing outside.  Then, I got the bento box, which came with tofu steaks, a hijiki salad, broccoli in a sweet-spicy sauce and two different rice balls - one with a miso sauce and one with black sesame seeds.  The meal was filling without being overly heavy and oh so delicious.  I have a strong desire to go back and try every one of their rice ball flavors. And eat their tofu steaks ever and anon.  In addition, each lunch comes with a free tea, either hot or cold!  It's definitely worth taking the time to check out if you're in the area (or even if you're not!). Thanks to Whole Foods for giving me the opportunity to hang out and eat some awesome {healthy.delicious} food!

I know each Whole Foods across the country has their own local exciting events going on, so if there are any cool things going on at YOUR local Whole Foods, I'd love to know about them! (Perhaps so I can beg the Whole Foods PR team to implement them in my local store :P) #MySmarterCommerce



One year ago...Carrot and Tahini Soup
Three years ago...Cranberry Tangerine Chocolate Espresso Whole Wheat Bread

Golden Semolina Quinoa Collards Cakes
Serves 6, adapted from Food and Wine

Ingredients

• 1/2 cup quinoa
• 1/4 cup plus 2 tbsp olive oil
• 1 tbsp minced shallot
• 2 bunches collard greens, leaves separated from the stems and cut into strips
• salt
• freshly ground pepper
• 1 cup low fat milk
• 3/4 cup finely ground semolina
• 1/4 cup parmesan cheese
• 1 large egg, beaten
• 1 1/2 cups panko
• 3 large egg whites

Instructions

1. In a small saucepan, combine the quinoa with 1 cup of water and bring to a boil. Cover and simmer until the water has been absorbed, about 15 minutes. Lightly fluff the quinoa with a fork and cover it again.
2. Meanwhile, in a large skillet, heat 1 tbsp olive oil. Add the shallot and cook over medium heat until softened, about 1 minute. Add the collards and cook until they are wilted, about 6 minutes. Season with salt and pepper. Transfer to a paper towel-lined plate to let cool. Finely chop the collards.
3. In a large saucepan, combine the milk, 1 1/2 cups water, 1 tbsp olive oil and 2 tsp salt. Bring to a boil. Remove from the heat and slowly whisk in the semolina until very smooth. Return to the heat and cook, constantly stirring, until the semolina is thick enough to hold soft peaks when the spoon is lifted. Remove from the heat. Stir in the quinoa and parmesan cheese. Season with salt and pepper. Let cool for 15 minutes.
4. Stir the beaten whole egg and the collards into the semolina mix. Pour into an 8x8-inch pan.  Let cool at room temperature, then cover loosely with plastic wrap and let refrigerate for 4 hours or overnight.
5. Cut the chilled semolina mix into 6 rectangles. Put the panko in a shallow dish and season with 1 tsp salt. In another shallow dish, add the egg whites, 1/2 tsp salt and 1 tbsp water. Dip the cakes into the whites, letting the excess drip off, and then dredge them in the panko.
6. In a large skillet, heat 2 tbsp olive oil. Add half the cakes and cook over moderately high heat until golden on both sides and the edges, about 6 minutes. Drain the cakes on a paper towel-lined plate. Wipe out the skillet and cook the remaining cakes in another 2 tbsp olive oil. Serve hot.
7. I served these with a salad of a baby kale/baby swiss chard/spinach salad blend, goat cheese, roasted sweet potato and pomegranate arils tossed with some balsamic vinegar.

Recipe: Sweet Potato Cream Pasta with Kale...and a Valentine's Day Dessert Round-Up!

If you want to make something that tastes decadent, but is actually pretty good for you, then check out my recipe for this sweet potato cream pasta with kale on Marcus Samuelsson's blog!

Before I kick off the V-Day recipe roundup, I have an exciting announcement to make! I've been recruited by IBM to partner with them on their #MySmarterCommerce campaign! For the next 30 days, I'll be thinking/talking/sharing what Smarter Commerce means to me. Smarter Commerce means something different to everyone, whether it be the role social media plays in our lives, how we do business, how we interact or keep in touch with our friends and family, how we make better/more informed decisions about the things we spend money on.  Technology and social media plays such a huge role in all of our lives, that I think it will be interesting to see what we like about it, what we don't, and how it influences us!  I definitely hope you all join in on the discussions as we go along!

And now for dessert.  Here are some of my favorite sweets that would be perfect for Valentine's Day!



Caramel Macchiato Cupcakes with Caramel Italian Meringue Buttercream



Chocolate Cake with Raspberry Nutella Filling and Chocolate Ganache



Pink Lady Cupcakes



Raspberry Swirl Cheesecake Cupcakes



Sparkling Champagne Cupcakes



White Chocolate Raspberry Truffle Cheesecake



Red Velvet Black and White Cookies



Sweet and Salty Brownies



Chocolate Fudge Brownies with Chocolate Buttercream Frosting



Avocado Pistachio Creme Brulee



Caramel Apple Cheesecake Pie



Chocolate Mousse Tart with Hazelnuts



Italian Cream Puffs with Custard Filling



Red Velvet and Cinnamon Layer Cake



Red Velvet Macarons with Cinnamon Cream Cheese Frosting