Wednesday, May 25, 2011

channa masala

right now my house smells like an indian village. in a good way.
the first time i had indian food was in high school at one of my friends houses. her family was vegetarian and ate all kinds of stuff i didn't even know existed. when her mom whipped up a batch of dahl one day, i was really confused as to what the baby poop colored mush was on my plate. needless to say it was delicious and i have been a believer ever since. sadly this dahl pictured was a little bland, but the channa masala was, in the words of guy fieri, out of bounds. (i may or may not watch a lot of diners, drive ins, and dives at the gym...)
this stuff is downright delicious. a little spicy, but for the most part just good and i would like to think somewhat authentic... hey i had to go down to the local bollywood market to secure the garam masala, so i think that means we're pretty legit!
i got it from this blog, which i am jut loving right now. i think it's safe to say that the writer makes me want to go to culinary school.
til then i will just keep chopping my onions and measuring out tomato paste.
please notice the sheer size of that strawberry
channa masala
serves: 4
1 c dried chickpeas, soaked and cooked
1.5 tbsp butter
1 onion, diced
1 jalepeño, diced
2 tsp ginger paste (or fresh or powdered, whatever you've got)
3 tbsp tomato paste
1 can diced tomatoes
1 tbsp coriander
1 tsp cumin
sprinkle of salt
1 tsp garam masala
1/4 tsp cayenne (or less... cook be warned...)
1 tsp tumeric

1. saute your onion til it get carmelized on medium heat. patience is a virtue!
2. add your jalepeño and your ginger. stir this all together and let it marry a couple minutes while you measure out your tomato paste
3. add your tomato paste and stir stir stir. let it cook down it's crusted on the bottom of the pan a little. that means the flavor is really getting in!
4. add your tomatoes to the mix and stir it all together.
5. throw in your spices. i like to measure yout all the spices in another bowl, mix, then add them together so they are nice and conglomerated.
6. finally, add the chickpeas and stir until everything is incorporated.
7. serve with a side of yogurt. adding it gives a nice smooth texture and adds creaminess and relief to the cayenne. enjoy
could that fork look any bigger? really?

Monday, May 23, 2011

vegetable stacks

this is one for the books, folks. 
i found some really great food/fitness blogs a couple days ago, and this was on one of the more random finds of the day. i was a little skeptical at first, seeing as it's comprised mostly of vegetables, but i couldn't believe my stomach when i was suprisingly stuffed as i took the last bite. plus it's extremely low calorie.

vegetable stacks
adapted from the hungry girl cookbook
1 eggplant, sliced into 6 pieces lengthwise
1 yellow squash, sliced into 1/4 inch rounds
1 small zucchini, sliced into 1/4 inch rounds
1/2 cup cottage cheese
3 tbsp fresh basil. (trust me you will want it fresh)
1/4 cup spinach
3/4 cup marinara sauce
freshly ground pepper and garlic salt

1. heat your oven to 425. while its preheating, heat up a frying pan on medium heat, spray with cooking spray,and throw in your squash and zucchini rounds, cooking 2-3 minutes on each size until a little bit brown. salt and pepper them as they cook.
2. when they're done, throw the rounds on a couple paper towels to soak up any extra condensation. put your eggplant in the pan, salt and pepper, and cook on each side for 2-3 minutes. 
3. while your vegetables are frying, mix your cottage cheese in a food processor until smooth. add garlic salt to taste, pepper, basil, and spinach. mix well.
4. to assemble stacks, put a big spoonful of marinara on a glass baking dish. lay down a slice of eggplant, followed by your cheese mixture. top that with the zucchini and squash rounds, then marinara. do another layer of eggplant, cheese mix, and zucchini. put a piece of eggplant on top, followed by more marinara and parmesean cheese to taste. do the same to your other stack.
5. throw your dish in the oven for 15-20 minutes, then when cheese is bubbly, remove from oven and let cool. serve, enjoy, and lick that plate clean.

Sunday, May 22, 2011

easy margherita pizza

i think i cleaned the kitchen probably at least four times this weekend... and i was the only one who cooked! what can i say? just can't help myself..
so this afternoon when britni and i got home from church we were starving. i tell you what- my big intestine felt like it was eating my small one. church at 11:30 really confuses the old bod!
after thinking about it the whole time on our walk home we decided pizza is what we were craving. and hummus. but that's a recipe for another post :)
this recipe would probably be tenfold better with some fresh basil, but we didn't have any... in fact i am pretty sure we stole all of my roommate's ingredients for this. she was in boise. don't tell :)
anyway, here we go!
9. cut up and feast.
margherita pizza
makes one big pizza
serves: 2? 3?
crust: eating well
1 cup whole wheat flour
1 cup all purpose flour
2 1/4 tsp quick rising yeast
1 tsp salt
1/2 tsp sugar
3/4 cup hot water
1 tbsp olive oil

to make crust:
1. preheat oven to 500 degrees, put your pizza pan in oven to warm. combine all dry ingredients in a food processor and pulse to combine.
2. mix together wet ingredients, then as processor is running, add liquid a little at a time until a ball forms
3. turn dough onto floured surface and knead dough into a manageable ball. if necessary, add a little water to help dough ball up. knead for a couple minutes by hand.
4. coat a sheet of plastic wrap with cooking spray and cover dough, letting rest 10-20 minutes.

the rest of the ingredients:
2 tomatoes, cut into rounds
1 mozzarella ball, sliced thinly
olive oil
salt and pepper
parmesan cheese
basil- fresh if possible (we used dried)

5. when dough is done resting, roll out onto floured surface, forming a big ol pizza surface. (i dare you to try to make a perfect circle! and then teach me how...) remove pan from oven, and spread out dough. drizzle olive oil on surface and spread all over
6. in a small bowl, drizzle olive oil and salt and pepper your tomatoes.
7. arrange the mozarella and tomatoes on dough, sprinkle with parmesan cheese, basil, and more pepper.
8. cook pizza in oven for 10ish minutes. watch it! it cooks fast!!

Saturday, May 21, 2011

banana chocolate chip oatmeal bars

sometimes i think being a vegan would be cool.
sometimes i think going raw would be cool, too.
however, when i think about all the work that would have to go into buying random seeds/vegetables to sustain myself and never cooking my food over 118 degrees, i feel mentally tired. plus i like cottage cheese too much, and i think cottage cheese is against the vegan code of conduct.
however, this recipe is totally vegan and totally easy.
plus totally delicious. which is much more important that it being vegan or easy.
i found it originally on this site, and then made just a couple tweaks for it to fit my fancy a little.
ps where the heck have banana chips been my whole life? i just tried them last weekend, and my tastebuds were just jumping for joy, i tell you what. those, combined with dark chocolate chips are ambrosia. and with oatmeal, they can almost pass for breakfast.
 well, almost.

banana chocolate chip oatmeal bars
makes 12 bars

one very ripe banana
2/3 cup brown sugar
1/4 cup vegetable oil
3/4 cup whole wheat flour
1 1/2 cup oats
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1 tsp vanilla
2/3 cup chopped banana chips
2/3 cup dark chocolate chips

1. preheat your oven to 350. in one bowl, mash your banana, add your brown sugar, vanilla, and vegetable oil. mix to combined and somewhat smooth with minimal chunks.
2. in another bowl, combine your flour, oats, baking powder, salt, cinnamon, chocolate chips, and banana chips.
3. combine your dry ingredients into your wet ingredients, a little at a time, stirring until combined.
4. grease a pan, and press your mixture into your dish. throw it in the oven and bake for 25 minutes or until it looks done. let it cool and then cut it up. ... or just dig right in, whatever fits your fancy!
 eat another one. they're healthy i tell you.

roasted broccoli & corn frittata

i spent all day at work today feasting upon food blogs. heck- when the weather is beautiful, most people don't want to come get their child swabbed for strep, and it makes for a very slow day at the office. i spent most of my day reclined back in my chair with my feet up, eating chocolate and making lists of all the new recipes i wanted to try. not a bad life.
not bad at all.

i came across this little beauty at this blog and my my my the deal was sealed when i read the words broccoli and eggs. with just a few minor adjustments, perfection was born. it says it serves two... well, i dare you to try to only eat half.
roasted broccoli & corn frittata
serves: 2

1 head of broccoli, cut into spears
1/2 cup corn, canned or frozen
2 whole eggs
3 egg whites
1/4 cup skim milk
1/4 cup mozzarella cheese
1/4 cup parmesean cheese
dash of red pepper flakes
salt and pepper to taste

1. preheat your oven to 375 and place broccoli on baking sheet. roast for 10 minutes. after time is up, add corn to pan and return to oven for 5 minutes more.
2. meanwhile, beat your eggs and milk, salt and pepper to taste. (ew but don't taste your raw eggs. sick nasty)
3. reduce heat in oven to 350. on medium heat, grease a frying pan, and throw in your veggies. coat with eggs, making sure all the kids are covered. throw on your cheese and season with salt and pepper, plus red pepper flakes.
4.cook until the edged some away from the pan, but the middle isn't fully cooked.  when it is to this stage, pop the pan in the oven for 4 minutes.
5. remove, cool, cut, enjoy.

Thursday, May 19, 2011

avacado poppyseed wrap

on monday i bought a ginormous box of mixed greens.
it's thursday now. til today, that box has stayed shut tight, crammed into the back of the fridge along with leftover spaghetti and random condiments.
however, today when i got home from working out, those leafy greens were on my mind. in fact, as i was spinning away on the stationary bike at gold's i was busy taking inventory of what i had in the fridge, and what ingredients would make the perfect wrap.
by the taste of the final product, it seems i should work out hungry more often... some people get great ideas in the middle of the night.... mine come as I am pouring sweat and watching food network at the gym.

avocado poppyseed wrap
by alyssa
1 flat out wrap
2 cups mixed greens- i used spinach, arugula, and romaine
1 tbsp brianna's poppyseed dressing
1 tbsp dried cranberries
1 tbsp slivered almonds
1/2 medium avacado, diced

mix all ingredients together in a bowl, then spoon out evenly onto flat out. do your best to roll it up... eating some of the greens prior to rolling may be will be necessary.
so good. 

Wednesday, May 18, 2011

welcome to my new blog.

well, here we go. i am taking the plunge into food blogging. welcome! sit back! relax!
i really have no idea what i am doing. all i know is this tonight as i was flossing my teeth food setting just came to me.
you see, as of now i am shooting with a panasonic lumix. it's pretty high class i will tell you what.
it's not bad for a point and shoot, and for years i have marvelled at my favorite setting on that bad boy:
food setting.
i really don't think food setting is all that special, it is just basically glorified macro with no flash, but ya know, food setting just sounds cooler than "glorified macro".
or maybe it doesn't. but i digress.
i love food. it is my life blood. i could (and may or may not) sit on food blogs for hours, days, months, etc etc just finding ideas for cooking. it's both a virtue and a vice.
really, i wouldn't have it any other way.
so bear with me on my new journey into the wide world of foodie-dom.
this blog will be on lock for awhile til i get it up and running, but my goal is to have a pretty good blog going by fall.
and to have a brand spankin' new dslr to boot.
join me in this quest. you won't be sorry