Wednesday, February 27, 2013

Burgers with Sweet Potato Buns and Avocado Lime Mayo


Doing a Whole30 is supposed to be about resetting your hormones, curbing cravings, learning how you respond to certain foods, etc. My first one was all of that. This time, my big takeaway was that I adore baking. Seriously. Making dinner is sort of my 'job,' so that has never had the ability to get me leaping out of bed in the morning. When I have something to bake, you wouldn't be able to bribe me out of the kitchen. It requires more creativity, which is what I love. Then there's that little grin that can't seem to be wiped off my face...


And yes, I'm starting to appreciate Photoshop more. It's not quite the sliver in my rear that it was last time we talked. I still don't really know what I'm doing, but every day I learn something new. If you have learned/mastered Photoshop, how did you get comfortable with it? I'm going through some online courses and a lot of information is over my head, but I've picked up a few things that are useful.

This burger is obviously not something you can eat straight out of your hands like your average burger (although I wouldn't stop you), so you'll have to use a fork. Much better than trying to hold a piece of lettuce in a manageable wrap with juice escaping and dripping down your elbow. Gah.

When heating the oil for the sweet potatoes, you have to heat the oil until it 'shimmers'. When you look closely, you'll see the oil moving and shifting in waves. Hence the shimmer! It can be mesmerizing, but focus and get cooking before it smokes.


Burgers with Sweet Potato 'Buns' and Avocado Lime Mayo
Inspired by Practical Paleo
Yield: 4 servings

Buns
1 large sweet potato (about 3 cups, shredded)
3 large eggs
1 teaspoon cumin
2-4 tablespoons coconut oil

Avocado and Lime Mayo
6 tablespoons mayonnaise
Juice from half of a lime
1 ripe avocado
Salt and pepper to taste

Burgers
1 pound ground beef, divided into 4 equal portions and formed into patties
Salt and pepper to taste


Shred the sweet potato using either the shredding blade of a food processor or box grater. You will not need to peel them. Place in a medium bowl with the eggs and cumin. Stir thoroughly.

Heat a medium skillet (cast iron works great) over medium heat with 2 tablespoons of coconut oil until it shimmers.

Place a heaping 1/4 cup of sweet potato in a mound on the pan and flatten into a patty using a large spoon. Use the spoon to push in any stray edge pieces or they will overcook. Once the bottom begins to brown and it holds together when lifting with a spatula, flip over gently and brown the other side.

You will probably have to cook the sweet potato patties in two batches. If necessary, add additional oil before adding the second batch. You should be able to make 8 patties.

While the sweet potatoes are cooking, you can add the mayonnaise, lime juice, and half an avocado to a small bowl. Mash the avocado with a fork until smooth. Taste and add salt and pepper to taste. Save the other half of the avocado for topping your burger.

Sprinkle both sides of the ground beef patties with a sprinkle of salt and pepper and place in the hot pan. Cook until desired doneness is achieved.

Top one sweet potato 'bun' with a burger, avocado lime mayo, additional avocado slices, and the other 'bun'.


Pinit

Friday, February 22, 2013

Taco Stuffed Poblano Peppers


Stuffing bell peppers may be a little neater than poblanos, but I actually prefer the poblanos for the smoky flavor that develops when roasted. Since bell peppers tend to take on a sweetness in the oven, I chose to go with something that better mimicked the taco seasoning's heat. The combination of spices listed below is the same I use when seasoning a pound of meat for tacos. Whenever I can avoid buying something from the store, I do it. It's more satisfying to dump in spoon full after spoon full of fragrant spices than tearing open an envelope and dumping it in a pan. Plus, no mystery ingredients!

This is a fun meal for tucking the napkins into your collar (do people still do that?) and digging in. If you want to stay relatively neat, chop up the pepper. I ended up picking up the whole thing, tried to hold it closed, and ate it like an ice cream cone. Do what you must.


Please excuse the photos for the next year or two! I just got Photoshop and it's quite the learning curve. Rather than editing them the way I used to and practicing with Photoshop, I'm jumping right in and not turning back. It's been an intense week of learning. Just when I thought I was finished with school....I suppose this is really no comparison because it's actually enjoyable and interesting.

If you're serving to kids or don't like a lot of heat, omit the cayenne pepper and reduce the chili powder to 1 tablespoon. You can easily double the recipe to make 8 servings if desired.


Taco Stuffed Poblano Peppers
Yield: 4 servings
Adapted from this and this recipe 

1 tablespoon coconut oil or butter
1 small or medium zucchini, finely chopped
1 red bell pepper, ribs and seeds removed and finely chopped
1/4 small white onion, finely chopped
1 pound ground beef
2 tablespoons chili powder
2 teaspoons oregano
1 teaspoon cumin
1/2 teaspoon sea salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper (optional)
4 large poblano peppers, tops removed, split down the sides, and ribs removed

Preheat oven to 425 degrees F and line a baking pan with parchment paper or a baking mat.

In a large pan over medium heat, melt coconut oil. Cook zucchini, bell pepper and onion until softened, stirring occasionally. Move vegetables to a plate.

Add beef to the hot pan and cook until browned, breaking apart with a wooden spoon as you go. Sprinkle in chili powder, oregano, cumin, salt, onion powder, garlic powder, cayenne, (if using) and about 1/2 cup water. Stir and continue cooking until spices are fully incorporated and liquid has evaporated. Add the vegetables back to the pan.

Stuff the peppers with the meat and vegetables and place on pan. Bake for 15 minutes and serve warm.


Pinit 

Monday, February 18, 2013

Roasted Sweet Potato and Cauliflower Soup


Well, now Valentine's day is over. We got to go on our hot date after all! It didn't happen until Friday, but it's all good. Nick got a gift certificate from his boss and so we were able to eat more extravagantly than we normally do. I still feel a little porked up.

Feeling a little inflated is actually good for once, because we are getting some insurance underwriting done in a few days and I need to gain a few pounds to be 'optimal'. If I'm not there yet, I'm planning on eating a lot of salty foods and drinking water like it's going out of style.


If you have any quick weight-gaining tips, let me know in the comments. Especially if they're not diet-related because I know I could pound a few cupcakes and be done with it, but I'm fairly limited with my diet for a few more weeks. That Whole30 thing, you know...

This soup doesn't have many ingredients, but still tastes like it's loaded with cream and other goodies. The rich and complex flavor comes from roasting your vegetables and using (hopefully) homemade broth. If using homemade broth and you don't already have some stockpiled, you'll have to do that ahead of time by at least a day.



Roasted Sweet Potato and Cauliflower Soup
Inspired by this recipe
Yield: About 8 cups

1 large sweet potato, peeled and cut into 1/2-inch cubes
1 large head cauliflower, cut into bite-sized florets
2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
1/4 teaspoon black pepper
5-6 cups chicken broth, vegetable broth, or water (homemade broth is always superior)
Pinch of dried thyme
1/4 teaspoon lemon juice
Sprinkle of smoked paprika

Preheat oven to 375 degrees F.

Place sweet potato, cauliflower florets, olive oil, salt, and pepper in a large bowl. Toss with your hands until the vegetables are glistening with the oil.

Spread on a baking sheet (preferably two) in a single layer.

Bake for 15 minutes, stir, and bake for another 10 minutes. If baking both pans at once, move the top pan to the lower rack and the bottom pan to the upper rack after stirring.

Place roasted vegetables in a high-powered blender and add 3 cups of the broth. Blend until smooth, adding additional broth if its too thick to blend.

Heat over medium heat in a large pot until hot, whisking in thyme, lemon juice, and smoked paprika. Add additional broth to achieve your desired consistency.


Pinit 

Friday, February 15, 2013

Avocado Egg Salad


Brenda over at Meal Planning Magic is hosting a blog hop called Eating the Alphabet Recipe Challenge. Each month, we work through the alphabet, a few letters at a time, and develop recipes using fruits, vegetables, grains, or legumes starting with that month's letters. This month is the first and letters A & B are on the table. Har-dee-har-har.


Being the ditz that I am, I've been meaning to do this challenge for months, but it slipped my mind until just a few days ago. Thankfully, this avocado egg salad (A for Avocados!) was already on my to-do list.


Think about your usual egg salad. Now make it extra creamy and rich. Due to my dietary restrictions this month, I served it over a bed of arugula, but I'm pretty dang sure this would fly on a sandwich or in a wrap. With all the healthy fats in here, this is uber-filling. Much more than you'd expect.


I can't get through this post without pointing out that awesome pink vintage glass I scored from  Goodwill last weekend. How gorgeous and sophisticated is that? Probably one of the classiest items I own and I only paid $.99 for it. Among a ton of other things, I also got a vintage springform pan that is absolutely dreamy. Believe me, I'm itching to see how that one runs.



Avocado Egg Salad
Adapted from this recipe
Yield: 2 large or 4 small servings

6 hard-boiled eggs, peeled and chopped
1 avocado, chopped
1/4 cup mayonnaise (homemade rocks)
Juice from half of a lime
1/4 teaspoon sea salt
1/4 teaspoon ground mustard
Black pepper, to taste

Place eggs and avocado in a medium bowl.

In a small bowl, stir together mayonnaise, lime juice, salt, mustard, and pepper.

Add the wet ingredients to the eggs and avocado and gently stir.

Best served immediately or chilled for a short while.



Pinit

If you want to join in for the rest of the challenge, head over to Meal Planning Magic to sign up.

Wednesday, February 13, 2013

What I Wish I Was Eating on Valentine's Day

Boo hoo. Since I'm doing a Whole30 this month, I can't have any treats for Valentine's Day. This means no chocolate or sugar whatsoever. Yeah, I know. I'm (mostly) ok with it though. It's better now than during my birthday or around Christmas, right? Being a food blogger, I follow lots of blogs and they have some seriously delicious-looking creations. Have you seen my Pinterest boards lately?

Deciding to do a post on Valentine's treats when you can't have any of it, might be a little insane, but here goes.

If things were different, I'd be tearing my hair out trying to choose between these.

Source: Bless This Mess

As I look at this Chocolate Peanut Butter Brownie Sundae from Bless This Mess, the saliva literally starts to pool in the recesses of my mouth. I don't know if I'm enough of a glutton to eat as shown here (3 brownies!), but I might be willing to try...



Source: Sweetapolita

This Vanilla Cream-Filled Double Chocolate Cake for Two is Valentine's Day's  soul mate. And you can eat it with yours. Rosie, from Sweetapolita, is the queen of cakes, and if you think this is enticing, you must check out what else she bakes. Like this and this, for starters.



Source: How Sweet It Is

A little less decadent, but no less enticing, are these Chocolate Chip Cookie Dough Peanut Butter Cups from Jessica at How Sweet It Is. My lips are getting chapped from so much licking...



Source: My Baking Addiction

In the cheesecake category, I have these No Bake Nutella Cheesecakes from My Baking Addiction. Although my heart really belongs to baked cheesecakes, individual and smaller servings seem more fun for Valentine's day. I've been lusting over this recipe for a very long time.



Source: 6 Bittersweets

If I have to explain to you why this Brown Butter Pizzzookie from 6 Bittersweets is on my lusting-after list, I don't know if we can still be friends. Thick and gooey chocolate chip cookie with melting ice cream over it. There. I explained it.



Source: Sugar and Snapshots

Ok. These Chocolate and Toffee Cupcakes from Sugar and Snapshots look like they're topped with a big beautiful scoop of ice cream. How can anyone hate that? Plus, as my hubby knows, toffee has become one of my latest addictions.

Should I stop?

I didn't think so.



 Source: Cafe Fernando

Believe it or not, that Chocolate Mousse up there from Cafe Fernando? Just two ingredients; chocolate and water. No excuses if you don't have any kitchen mojo. It looks acceptable as a treat for my honey and I!



Source: Sprinkle Bakes

See that caramel oozing off that slice of Sea Salted Chocolate-Caramel Tart? I can't tear my eyes from it. This one's going to haunt me. Heather at Sprinkle Bakes knows her stuff and her confections are like fine art.

Let this be my Valentine's Day gift to you! I hope you found something worthy of your loved ones (or even just yourself). If chocolate's not your thing, apparently you're out of luck!

Happy Valentine's day!

Monday, February 11, 2013

Red Cabbage Salad with Brussels Sprouts and Mango


I must be itching for spring to come because all my recent blog posts are all about lightness, air, and fresh produce.

This salad is not only excessively healthy, but it has incredibly fresh flavor. And it's so simple to toss together. Even easier than most salads. The cabbage adds vibrant color and crunchiness, while the mango's sweetness balances out the almost bitter taste of the sprouts. Then a little punch of lime brings everything together and transports you to a warm summer day. In fact, I can't imagine a better way to eat this salad than outside at a barbecue. Or, now in the bitter winter when you desperately need a reminder that summer will come.


Have you ever heard of cabbage described as Nature's Broom? I'm assuming you can figure out what they mean...I can't say whether or not it works, but it's worth a try. I'm sure I could use a little 'spring cleaning.' Ok, enough of that.

Just trying to get you to eat a little cabbage every once in a while!



Red Cabbage Salad with Brussels Sprouts and Mango
Adapted from Practical Paleo
Yield: 6 servings

Half of a red cabbage, cored and thinly sliced
2 large carrots, peeled and grated
10 Brussels sprouts, stems removed and thinly sliced
1 mango, skin removed and flesh diced (here's a video if you need)
Juice from 1 lime
2 tablespoons extra-virgin olive oil
Generous pinch of sea salt
Few grinds of black pepper

Add the cabbage, carrots, Brussels sprouts, and mango to a large bowl. Toss gently with your hands.

In a small bowl, whisk together the lime juice and olive oil until fully combined. Add the salt and pepper to taste and pour over your salad.

Toss again and serve.


Pinit 

Friday, February 8, 2013

Root Vegetable Fries with Garlic Rosemary Aioli


I've got a little confession to make. This is built for a crowd (or about half of my family) and should feed 6-8 people. Not us! If we ever lose our metabolism, we are in for some serious fat pants. As the bowls of fries left my 'studio' they were quickly drained and ditto for the following two pans as they came out of the oven. Yikes. But, they're veggies, so no guilt here. Just astounded by how much we can pack it in.


But what? The aioli? Yeah, I don't worry about that. Homemade mayo = ingredient and quality control. Plus, it's hard for me to overeat healthy fats.


I made a variation of this a few weeks ago but they were bland and unimpressive. Then I realized today how hard it is to pass up a fry. Even if it's baked and made from turnips! Sometimes it's good to be a procrastinator.


Nick is my biggest critic and even he said, "Yeah, these are good." Not exactly the glowing sonnet that was going through my head...When asked which vegetable fry was the best, "they all bring something to the party." And folks, it is a party. No question.


Pinch a small handful between your fingertips and grip tightly to dunk them. As you bite down, your teeth will zip through a soft but not soggy vegetable fiesta. When the aioli hits your tongue, you just may be tempted to send me a thank you card. But it's ok. A friendly email or comment will do just fine. Cash must be sent through the mail.

Now, let's get to it before I break out in song.





Root Vegetable Fries with Garlic Rosemary Aioli
Aioli adapted from Epicurious 
Serves 6-8


Fries
2 large carrots
1 large sweet potato
1 turnip
1 rutabaga
2 tablespoons extra-virgin olive oil
2 teaspoons sea salt
Pinch of black pepper, or more to taste

Preheat oven to 400 degrees F.

Peel the carrots, sweet potato, turnip, and rutabaga. I have found that a sharp knife is easier for peeling the thick skin from the turnip and rutabaga. Cut the vegetables into French fry-shaped pieces.

Toss in a large bowl with the olive oil, salt, and pepper.

Either divide between three large rimmed baking sheets or bake in three batches. It is extremely important to give the vegetables lots of space or they won't brown and you'll end up with soggy fries.

Bake on a middle rack for 15 minutes. Flip the fries with a spatula and bake for 10-15 more minutes. Watch carefully towards the end so they don't burn.

Garlic Rosemary Aioli
Makes about 1 cup


3/4 cup mayonnaise (I use homemade and it's worth the extra step)
2 cloves garlic, peeled and finely minced
1 tablespoon lemon juice
2 teaspoons balsamic vinegar
1 teaspoon dried rosemary, chopped slightly
1/4 teaspoon dried mustard
1/2 teaspoon sea salt
Few grinds of black pepper

In a small bowl, whisk ingredients until fully combined.

The flavor develops more if aioli is made ahead of time and refrigerated for a few hours, but it's not necessary.

Use the aioli for dipping or pouring over the fries.

Any extra aioli adds intense flavor to your sandwich, chicken salad, or salmon cakes...You get the picture.


Pinit

Friday, February 1, 2013

Green Zinger Juice


Today is the first day of my Whole30 and it's off to a semi-rough start because I opened the fridge this morning and downed a big guzzle of homemade berry kefir, which has become a habit. I didn't even think twice about it, but I'm not supposed to be eating dairy. Guess I'll tack on an extra day to the end... Whole31! It's a real thing.


I'm going to have to hide the off-limits stuff until I break that habit.

Darn.

Guess it's a good thing I'm doing this. Gotta get rid of some of this brain fog. Now where was I?


Right. No dairy. Bummer. Some cheeses and kefir will be what I miss the most.

Although, if I can still drink juice like this, I don't have much to complain about. I know I'm a little bit of an odd-ball. Most people don't relish raw juices, especially with a kick of raw ginger. It's not for the faint of heart, that's true. If you can't really cope, but want the benefits, put it in a small glass, plug your nose, and throw down!


I can appreciate the fact that vegetables are best in their whole form because of the fiber and what-not, but if I sat down to a plate of cucumber, apple, lime, spinach, and ginger, there are no promises that I'd finish it. When you juice it up, slamming the whole thing is a cinch.

Remember, if you're here strictly for the sweets, you're going to have to wait about 31 days! Meanwhile, I'll use this month to build up some killer entrees (hopefully).



Green Zinger Juice
Makes 3 4-ounce servings
It should go without saying, but wash all your produce very well and organic, when you can get it, is best.

1 large cucumber 
1 small apple, cored
1 lime, peeled
1 giant handful spinach, stems removed if desired
Die-sized piece of peeled fresh gingerroot

Cut all produce into pieces small enough to feed into your juicer.

I start with the spinach and end with a cucumber piece. Otherwise, go nuts. Do what you want.

Best enjoyed immediately.

If reserving some, place in the refrigerator in a covered container. Consume within the day.


Pinit 

I'm linking up this recipe at Back for Seconds, DJ's Sugar Shack, I Heart Nap Time, Or So She Says, & Crumbs and Chaos.