tag:blogger.com,1999:blog-48272918512091883032024-03-13T06:52:34.554-07:00Hungry GriffinHungry Griffinhttp://www.blogger.com/profile/17177941603226877214noreply@blogger.comBlogger77125tag:blogger.com,1999:blog-4827291851209188303.post-44033126684417771602016-03-22T08:58:00.000-07:002016-03-22T08:58:44.917-07:00Breaded EggplantA lot has changed in my life where food is concerned since I last wrote. I have taken the plunge and gone fully vegetarian for ethical reasons. I have also dramatically reduced the amount of processed cane sugar I eat. It has not eliminated sweet things from my diet, but it amazes me that cutting out just one type of sugar has so significantly decreased my sugar intake. I feel great, and that was the point.<br />
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I am going try to post here more regularly, so that when people ask me, "But what do you eat?" I can point them here. With my new lifestyle choices I am going to be posting recipes that are a little different from what I have posted up to this point. I'm not going to delete the archive, but if I duplicate a recipe I have posted before I'm not going to worry about it too much as the new one will probably be different from the old.<br />
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I have been making breaded eggplant for years, and like most of my recipes, the method and ingredients have changed over time. My current version is neither vegan, nor gluten free, but can be easily modified to be either or both. <br />
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My current method includes salting the eggplant after I cut it, but before I start the breading process. This pulls the liquid out and with it any bitterness the eggplant might have. When I first stared to make these, I would lay out the eggplant after salting between layers of towel and place books or pans on them to press as much water out as possible. I have stopped doing that, and now opt to simply press then with my hands to remove a bit more liquid. This, and dredging them with flour effectively dries them enough to allow the egg and breading to stick and the eggplant to be tender and sweet inside.<br />
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<b>Breaded Eggplant</b><br />
(makes about two half-sheet pans of the cutlets)<br />
<br />
3 medium eggplants<br />
kosher salt<br />
1/2 cup all purpose flour (if gluten free, I recommend oat flour)<br />
4 pieces of toast or two cups of bread crumbs (a gluten free bread or crumb will work here)<br />
1/2 cup oats<br />
3/4 cup sunflower seeds<br />
2 tbsp garlic powder<br />
1/4 cup nutritional yeast<br />
1 tbsp salt, if your sunflower seeds are salted, you will need less salt.<br />
1/2 tsp pepper<br />
3 or 4 eggs (if vegan replace with Ener-G egg replacer or one of your choice)<br />
olive oil<br />
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Cut the eggplants into round slices between 1/4 and 1/2 inch in thickness. I leave the skins on, but if you want less fiber, skin the eggplant before cutting. Toss the slices in a generous amount of kosher salt and leave them in a strainer over a bowl for about 30 minutes. During this time, you can prepare the bread crumb mixture.<br />
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Rip your toast into chunks before putting it into the food processor with the oats. Blend them until they are sandy with slightly larger chunks. Add the sunflower seeds, garlic powder, nutritional yeast, salt, and pepper. Blend until the sunflower seeds have all been cut at least once, but not so far that the mixture looks homogeneous. Leave some sunflower seed chunks.<br />
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Oil your sheet pans and preheat the o<span style="font-family: inherit;">ven to 375<span style="background-color: white; color: #59595b; font-size: 16px; line-height: 22px;">° F.</span> Once th</span>e half hour has passed, lay the slices out on a kitchen towel. Cover with another kitchen towel and press with your hands to force some more liquid out of the eggplant. <br />
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The dredging can be done in a big bowl, or the way I do it, in a gallon plastic bag. Add the flour to your bag, and generously salt and pepper it. Put about 8 slices of eggplant into the bag and gather the top. Shake the bag to coat the eggplant, then repeat the process to dredge all the pieces.<br />
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Put some of the bread crumb mixture onto a large plate. Crack two eggs to start into a shallow bowl and whip them up. You will add more egg as you run out. Dip each piece of dredged eggplant into the bowl to coat them, flipping to coat the top and bottom. You do not need to worry about coating the edges. Next, dip the slices in the bread crumb mixture, making sure that crumbs stick to both sides. Lay the slices on the pan and once they are all laid out, drizzle the top with some more olive oil.<br />
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Bake about 30 minutes before flipping and 25 minutes on the second side. How long you leave them in the oven will depend on how crisp you like the breading to be.<br />
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The photo I am sharing today is these babies served with pasta, tomato sauce, and Kite Hill Almond Ricotta. It was fantastically delicious, but far from the only way I eat them. I like to make a big batch of these on the weekend and eat them during the week while it is hard to fit in cooking with work. I love them on a bagel as a sandwich, or just eating them as a snack. I have also cut them up and thrown them on top of a salad.<br />
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What's your favorite way to eat eggplant?<br />
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<br />Hungry Griffinhttp://www.blogger.com/profile/17177941603226877214noreply@blogger.com3tag:blogger.com,1999:blog-4827291851209188303.post-37672142192436734122015-01-04T18:30:00.000-08:002015-01-04T18:30:45.410-08:00My Favorite GranolaI have been making this recipe for years now, modifying it a little more every time I make it. Recently, I have been making it more and my best friend tried it and loved it. She wanted the recipe, so I thought I would share it with all of you too.<br />
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Chewy Granola Bars<br />
Adapted from <a href="http://smittenkitchen.com/blog/2010/02/thick-chewy-granola-bars/" target="_blank">smittenkitchen</a><br />
<br />
2 cups old fashion oats<br />
1/3 cup raw sugar<br />
1/2 teaspoon kosher salt<br />
1/2 teaspoon cinnamon<br />
1/2 teaspoon vanilla powder (like <a href="http://www.amazon.com/Terrasoul-Superfoods-Vanilla-Powder-Organic/dp/B00MMK6H62/ref=sr_1_1?ie=UTF8&qid=1420424957&sr=8-1&keywords=vanilla+powder" target="_blank">this one</a>)<br />
3 cups dried fruits and nuts<br />
my favorite mix is almonds, pecans, cherries, cranberries, figs, dates, sunflower seeds, flax<br />
seeds, and just a small amount of semi-sweet chocolate chips.<br />
6 tablespoons vegetable oil<br />
6 tablespoons maple syrup<br />
1 tablespoon water<br />
3 tablespoons almond butter<br />
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Preheat the oven to 350<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px; text-align: justify;">°F. Put a piece of parchment paper in a 13" x 9" pan perpendicular to the pan so it hangs over the two long sides. Grease this and the sides of the pan that remain uncovered with vegetable oil. </span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px; text-align: justify;"><br /></span>
<span style="background-color: white; text-align: justify;"><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 13px; line-height: 18.2000007629395px;">Blend 1/3 cup of the oats in a food processor until it is a rough flour. Stir together all the dry ingredients in a large bowl. The oat flour will coat the fruits and keep them from sticking together in a lump. Pour the oil and water over the mixture and toss gently. Add the maple syrup and mix until the mixture is a consistent wetness. Stir in the almond butter. Turn the mixture into the oiled pan and make sure to press it down in the corners. </span></span></span><br />
<span style="background-color: white; text-align: justify;"><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 13px; line-height: 18.2000007629395px;"><br /></span></span></span>
<span style="background-color: white; text-align: justify;"><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 13px; line-height: 18.2000007629395px;">Bake in the </span></span></span>350<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px; text-align: justify;">°F oven 40 minutes or until the liquid is bubbly and the edges are browned. Remove the pan from the oven and allow to cool on a wire rack at least 10 minutes. Carefully lift the parchment out of the pan and place it on a cutting board, the granola should stay together more or less. Allow the granola to cool between 15 minutes and a half hour before cutting into bars. Enjoy!</span><br />
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px; text-align: justify;"><br /></span>Hungry Griffinhttp://www.blogger.com/profile/17177941603226877214noreply@blogger.com0tag:blogger.com,1999:blog-4827291851209188303.post-87993202784234369792014-02-10T15:46:00.000-08:002014-02-10T15:46:02.907-08:00Valentine's TreatHappy Valentine's week! I know the holiday is a big deal to a lot of people, but John and I like to go small for Valentine's. We usually have a nice meal together followed by some chocolate. This year, I am going a little further, but not much. We love the old classic, strawberries and chocolate, but I also remember strawberries and cream as a kid. My dad and I would go pick strawberries (not a Valentine's obviously, Connecticut springs don't start that early) and we would clean them and put them in a bowl, sprinkle them with powdered sugar, pour a little cream over top, and eat them with a spoon. It was one of my favorite treats. Being dairy-free now, and wanting to cut down on the sugar, I went with a slightly different twist.<br />
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<b>Strawberries with Coconut Whip Cream</b><br />
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Strawberries, cleaned and sliced if you like<br />
one can full fat coconut milk refrigerated, I used organic Thai kitchen and it worked really well<br />
two tablespoons maple syrup<br />
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Make sure the coconut milk has been refrigerated long enough to be cold. Take it out, and carefully, without shaking, open the can from the bottom (upside down).<br />
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The cream will have solidified on top, so by opening from the bottom, you can easily pour off the coconut water at the bottom. Dispose of it, or save for smoothies. Scoop out the cream and put in a medium sized bowl. Using an electric mixer, whip until it starts to fluff up. Add the maple syrup.<br />
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Continue to whip until the maple syrup is mixed in completely and the cream is light and fluffy. No harm taking a few tastes, just to check it is whipped enough. In the end, you will have a bowl of whipped cream and some strawberries, go at it!<br />
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Make sure you have some chocolate for the non-coconut lovers out there.<br />
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<br />Hungry Griffinhttp://www.blogger.com/profile/17177941603226877214noreply@blogger.com0tag:blogger.com,1999:blog-4827291851209188303.post-75364906924333905932014-02-07T12:41:00.002-08:002014-02-07T12:41:45.649-08:00Eggplant PizzaAs you all likely know by now, John and I are big fans of pesto. This pizza is just another option for enjoying it. It is a very filling pizza, even without any meat. Like most of the things I have been making recently, I use kale in this recipe. I have made it with spinach and it is good, but I really do prefer the kale.<br />
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Eggplant Pizza<br />
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Pizza Crust (I use the Joy of Cooking recipe, but any recipe or store bought would do just fine)<br />
One medium eggplant<br />
two medium zucchinis<br />
<a href="http://hungrygriffin.blogspot.com/2013/03/chicken-pesto-pizza.html" target="_blank">one recipe of pesto</a><br />
three garlic cloves, minced<br />
one half bunch kale<br />
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Turn on your broiler. Peel the eggplant and cut it into long slabs about a half inch thick. Brush both sides with olive oil and place on a broiler pan. Broil about seven minutes on each side or until golden brown. Set aside.<br />
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Slice the zucchini into long thin strips and saute with your minced garlic until the zucchini is starting to show color and the garlic is fragrant. Saute the kale in the same pan.<br />
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Preheat your oven to 475 degrees. Stretch out your dough and if you have a pizza stone, put it in the oven to preheat as well. Build your pizza on a peel, sprinkle the peel with cornmeal and put the dough on it. If you do not have a stone and peel, sprinkle a baking sheet generously with cornmeal and build your pizza on that. Cut or tear your eggplant into long strips and place over the surface of the dough.<br />
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Spread the pesto onto the pizza. The combination of eggplant and pesto will make everything hold together nicely. Top with the zucchini and put in the oven, either from the peel onto the stone, or put the whole baking sheet in. Bake about ten minutes and then add the kale. Continue to bake until the crust is golden.<br />
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(I love this pizza just as it is, but for you not non-dairy people, I would recommend putting cheese over the eggplant and pesto and under the zucchini and kale.)Hungry Griffinhttp://www.blogger.com/profile/17177941603226877214noreply@blogger.com1tag:blogger.com,1999:blog-4827291851209188303.post-65627624450474558692014-02-05T13:30:00.003-08:002014-02-07T12:44:12.214-08:00Veggie BowlI have been inspired by the single bowl movement. If you can call it a movement. Anyway, I love the idea of a meal based entirely around the concept of complementary flavors. Here are my two top bowls.<br />
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<a href="http://www.mynewroots.org/site/2014/01/the-winter-abundance-bowl/" target="_blank">Sarah from mynewroots Winter Abundance Bowl</a><br />
<a href="http://kblog.lunchboxbunch.com/2012/01/green-goddess-bowl-healthy-new-year.html" target="_blank">Kathy from Healthy. Happy. Life. Green Goddess Bowl</a><br />
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And of course, my own.<br />
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The base of this bowl is roasted veggies. <br />
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I then add some chicken sauteed in vegetable oil (my oil of choice is coconut). And finally top it off with kale sauteed with garlic in vegetable oil. The combination of flavors is really satisfying. If you are a vegetarian, or vegan, I am sure that this would be great with spiced lentils or chickpeas.<br />
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Veggie Bowl (with optional chicken)<br />
<br />
one large white yam, cut into wedges or fries<br />
one medium head cauliflower, cut into florets<br />
three large carrots, cut into sticks<br />
one boneless skinless chicken breast, cut into strips<br />
one half bunch of kale, torn<br />
two cloves garlic, minced<br />
oil of choice (I like coconut, but canola or olive would work as well)<br />
salt<br />
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Preheat your oven to 375 degrees. Toss the cauliflower, yam, and carrots in salt and oil (about two tablespoons, more if necessary to cover the vegetables). Lay them on a cookie sheet, turning every ten to fifteen minutes until the cauliflower shows some browning and the yams and carrots have dark spots about 45 minutes. While the vegetables are roasting, saute the chicken until cooked through and slightly browned. Set aside, saute the garlic until fragrant and then toss in the kale and about three quarters of a teaspoon salt. Saute until the kale is thoroughly wilted. Serve with the vegetables on the bottom, chicken in the middle, and kale on the top. Enjoy.Hungry Griffinhttp://www.blogger.com/profile/17177941603226877214noreply@blogger.com0tag:blogger.com,1999:blog-4827291851209188303.post-46779940994213389362014-01-14T17:00:00.001-08:002014-02-07T12:44:22.833-08:00Ken ForkishI have been using a new regular bread recipe, thanks to my sister. I bake bread frequently, and have done all sorts of more complicated recipes as well as some no-knead varieties. This new recipe that I am using you can find at <a href="http://www.ladlesandjellyspoons.com/2012/11/give-us-our-daily-artisan-bread/" target="_blank">Ladles and Jellyspoons</a>, a food blog, or in Ken Forkish's new book, <a href="http://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals-ebook/dp/B007SGLZH6/ref=sr_sp-atf_title_1_1?ie=UTF8&qid=1389746924&sr=8-1&keywords=ken+forkish" target="_blank">Flour Water Salt Yeast</a>. It has been turning out beautiful loaves full of flavor.<br />
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One of the reasons that I love this recipe is for the same reason as Lucy (from Ladles and Jellyspoons). She likes that it allows a home baker to create an artisan loaf without too many expensive tools. I also appreciate the reason my sister recommended it to me in the first place. Forkish employs a mixing/kneading technique that is easy on the wrists. As an artistic person, I have struggled with pain in my wrists, something I am sure a lot of people can commiserate with. The technique employed in making this bread is a nice rest from the normal kneading that can sometimes irritate the area. <br />
This recipe alone is a fantastic addition to my repertoire and I have added the book to my amazon wishlist. Why not give it a try?Hungry Griffinhttp://www.blogger.com/profile/17177941603226877214noreply@blogger.com1tag:blogger.com,1999:blog-4827291851209188303.post-936341281040202472013-12-01T11:38:00.003-08:002013-12-01T11:38:54.229-08:00Turkey TartDo you still have Thanksgiving leftovers? I imagine by this point you are looking for some variety to mix in with your turkey sandwiches. One of my solutions was a tart with a puff pastry crust.<br />
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<b>Turkey Tart</b><br />
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one sheet of puff pastry, homemade or storebought<br />
leftover turkey<br />
bread, torn into bite sized pieces<br />
walnuts (optional)<br />
stuffing seasoning (sage, parsley, thyme)<br />
cranberry sauce<br />
mashed potatoes<br />
whatever other vegetables you have on hand<br />
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Chose your size of springform pan. I suggest a 5" round pan for about 4 servings, or a 7" round pan for more like 6. Butter the sides and bottom of the pan. I lined the bottom with parchment paper to help the tart brown on the bottom. Roll out your puff pastry and cut two rectangles half the circumference of your pan and as wide as the sides are tall. Join them to line the sides of your springform pan. Cut a circle to cover the bottom of the pan and join it in the pan as well. <br />
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Layer your ingredients starting with the bread on the bottom. This will protect the bottom pastry layer from the moisture dripping down from your higher layers. Then add the optional walnuts and stuffing seasoning. Next come the vegetables. I used roasted root vegetables, including delicata squash, onions, garlic, and sweet potatoes. Turkey is layered under the cranberry sauce and I found this keeps the turkey moist. I added a layer of green beans between the cranberry and the mashed potato to avoid color seepage. The potato layer goes in the center of the tart with about an inch around the outside. I roughed up the top with a fork and added a little butter to the top to help the potatoes brown. I then folded the side pastry down around the edges, folding it together to make the top look clean and neat.<br />
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Put your constructed tart in the refrigerator while your oven preheats to 425 degrees. It is important that the tart get this time in the refrigerator before baking. Bake the tart about 40 minutes or until the top is golden brown. Carefully remove the springform pan and allow to cool at least 30 minutes before serving.<br />
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<br />Hungry Griffinhttp://www.blogger.com/profile/17177941603226877214noreply@blogger.com0tag:blogger.com,1999:blog-4827291851209188303.post-17097414976626472982013-11-29T09:18:00.001-08:002014-02-07T12:44:32.726-08:00Thanksgiving Leftover HashWell, I hope all my United States readers had a very successful Thanksgiving, feast or not. We spent the day with my sister and our family, eating way too much, waiting about 15 minutes, and then stuffing any more space full again. This morning, we are confronted, as I think many families in the U.S. are, with piles and piles of leftover. I'll be sharing a couple of ways we come up with eating them in the next few days, most simple, but a few more decadent ways.<br />
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We will start simple. Hash. What is better than a hot plate of Thanksgiving leftover hash? (Except secretly eating apple pie for breakfast, it's fruit, right?)<br />
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<b>Thanksgiving Leftover Hash</b><br />
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This recipe will work with pretty much anything you had for Thanksgiving, so get creative, we had:<br />
Turkey<br />
roasted root vegetables<br />
green beans<br />
egg whites<br />
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Chop your turkey and veg into bite sized pieces. Put a little olive oil in the bottom of a skillet and stir fry the turkey and veg until it is warm. Don't cook too long or your turkey will get dry. Add your egg whites (or whole eggs if you aren't feeling the healthier alternative) and fry until they are done. Enjoy! Maybe eat with a piece of toast with cranberry sauce as jelly.Hungry Griffinhttp://www.blogger.com/profile/17177941603226877214noreply@blogger.com0tag:blogger.com,1999:blog-4827291851209188303.post-74830757652370386452013-11-04T11:38:00.003-08:002013-11-04T11:38:56.795-08:00Seventh AnniversaryAs some of you may know, this weekend marked the seventh anniversary that John and I have been a couple. We had a great time celebrating it, and as usual in our lives, food was the center of the celebration. I made my very first vegetable tarte and it came out magnificently.<br />
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I altered (but only slightly) <a href="http://www.epicurious.com/recipes/food/views/Vegetable-Tortes-104557" target="_blank">this recipe</a>. I halved it to make only one tarte, replaced the mushrooms with zucchini (just because I didn't have mushrooms, but did have zucchini) and omitted the cheese (for the usual reason). I made the puff pastry from scratch from <a href="http://homecooking.about.com/od/breadrecipes/r/blbread85.htm" target="_blank">this recipe</a> I have used before. The only problem I had with the whole tarte was that the bottom crust was not as crisp as I would like. I think I could fix this problem next time by lining the bottom of the pan with parchment paper and covering the top with foil to cook the tarte an extra ten minutes or so. I sprinkled the bottom crust with semolina to absorb any extra liquid. Can any of you think of a method to insure a crisp bottom crust?<br />
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I had some leftover puff pastry, so I decided to make a dessert with the leftovers. <br />
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<b>Raspberry chocolate tarte</b><br />
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half a recipe of puff pastry<br />
about a cup and a half frozen raspberries<br />
a handful of chocolate chips<br />
one egg yolk<br />
a splash of water<br />
granulated sugar<br />
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Roll out the puff pastry to a thin sheet. Place it on a parchment lined cookie sheet. Cut diagonal lines along the edges of the sheet like this:<br />
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(sorry about my crude diagram) Arrange the raspberries and chocolate along the center of the pastry, leaving room at the ends. Fold the first edges around, tearing off any extra pastry. Fold over the flaps of pastry in a braiding motion until you get to the other end where you tuck and tear like you did the first end. Your raw pastry should look like this:<br />
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Combine the egg yolk and water. Whip it together and then brush generously on the surface of the pastry. Sprinkle with sugar. Refrigerate the whole thing. If you will be waiting to bake it for more than an half hour, cover the pastry with plastic wrap.<br />
Preheat the oven to 350 degrees. Place the pastry in the oven and bake about 30 minutes, or until the pastry puffs and becomes golden brown. The ends of my pastry were done before the middle so I covered them with foil and allowed the center to brown up.<br />
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I hope you treat someone special to this treat. We found it delicious!<br />
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<br />Hungry Griffinhttp://www.blogger.com/profile/17177941603226877214noreply@blogger.com1tag:blogger.com,1999:blog-4827291851209188303.post-12403786461877123612013-10-23T12:45:00.002-07:002014-02-07T12:44:51.074-08:00Veggie "Calzones"While making these calzones the other night I was surprised to find that I had never shared them before. They are a regular fallback in our house as a not too unhealthy, but really tasty meal.<br />
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I titled the post veggie "calzones" because I am not sure they really qualify as a traditional calzone. I put cheese in the ones I make for John, but not ricotta as you will usually find in a calzone from an Italian restaurant. I use mozzarella because it is a cheese I will put in other things if I have leftovers. <br />
I think what really makes this recipe is the roasted red peppers. I have used two different roasting methods. For roasting with an electric oven and stove unit, I broil the red peppers, turning them every five minutes or so until the entire skin is bubbled and blackened. For a gas stove, I put the peppers directly on the burner, turning regularly until the same result is achieved. Using either method I place the roasted peppers in a container with a lid, a casserole dish or a pot. I put the lid off and the steam from the peppers loosens the burnt skin. After about a half an hour, or when the peppers are cool enough to touch (remember, once the peppers open up they will be filled with steam, so be careful not to burn yourself) I remove the skin and seeds by hand and then rinse the pepper. <br />
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<b>Veggie Calzones (makes 4 calzones, between 4 and 8 servings)</b><br />
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1 batch of pizza dough, or enough to make 2 large pizzas (you can make this by hand or buy it premade)<br />
6 roasted peppers, sliced to bite sized pieces<br />
half a pound of lightly steamed spinach<br />
12 kalamata olives<br />
1 large portobella cap, chopped and cooked until tender<br />
1 onion sliced thin and caramelized<br />
4 cloves of garlic, lightly sauteed<br />
1 small ball of mozzarella, cubed (optional)<br />
2 tbsp nutritional yeast<br />
1 tsp salt<br />
1/2 tsp garlic powder<br />
btw 1/4 tsp and 1/2 tsp ground pepper depending on your tastes<br />
1/2 tsp oregano<br />
pinch red pepper flakes<br />
cornmeal<br />
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When the dough is ready to be shaped, preheat the oven to 475 degrees. Sprinkle two baking sheets with cornmeal. Divide the dough into 4 equal sections. Combine all the seasonings in a small bowl and mix. Roll or stretch the dough balls into 4 rounds about 7" in diameter. Place the dough on the prepared baking sheet and arrange about a quarter of each ingredient on half of each dough round. Sprinkle the seasoning mix on the other ingredients. Fold the dough over, being careful to tuck in the folded corners and seal the edges together. Make two or three slits in the top of each calzone. Bake about 15 minutes until you have a good brown on the top. Serve with warm marinara and enjoy.<br />
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<br />Hungry Griffinhttp://www.blogger.com/profile/17177941603226877214noreply@blogger.com0tag:blogger.com,1999:blog-4827291851209188303.post-24074827543230586522013-10-21T14:31:00.000-07:002014-02-07T12:45:04.788-08:00Vegan Apple CakeAbout a week ago I saw <a href="http://www.pinterest.com/pin/80431543318849208/" target="_blank">this pin</a> on pinterest. It leads to this recipe <a href="http://allrecipes.com/Recipe/Apple-Brownies/Detail.aspx?crlt.pid=camp.9MPtLgrurl2R" target="_blank">for what is called apple brownies</a>, but the texture is described more in a cakey way. Although it doesn't feel like an east coast fall, it has been getting cooler at night here and it does have an autumnal feel in the air. I love apples this time of year and I felt the challenge that this recipe offers. I want that apple cake feel, but without all the guilt, so I made it vegan. Everyone who tried this liked it, so I feel good sharing it here. I made them in a 9x13 inch pan, but I am going to recommend baking it in a 9x9 inch pan for thicker slices.<br />
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<b> Vegan Apple Cake</b><br />
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1/2 cup coconut oil, in a solid state<br />
3/4 cup sugar<br />
scant cup applesauce<br />
2 tbsp ground flax<br />
5 tbsp water<br />
3 medium apples peeled and sliced thin. I cut the slices in half to make them bite sized.<br />
1 1/2 cup flour<br />
scant 1/2 tsp salt<br />
3/4 tsp baking powder<br />
1 1/2 tsp ground cinnamon<br />
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Mix the flax and water well with a fork and put it in the fridge for at least a half hour.<br />
Preheat the oven to 350 degrees and line a 9x9 inch pan with aluminum foil. Cream the oil, flax egg, and sugar together in a large bowl. Add the applesauce and stir to combine. Fold in the apples. In a small bowl mix the flour, salt, baking powder, and cinnamon. Fold the dry ingredients in to the wet mixture. It will seem a little dry but the apples let out a lot of moisture while baking, so don't add liquid to the mix. Spread the mixture into the prepared pan. Bake the cake for about 35 minutes until a skewer comes out clean. When skewering, don't be fooled my the moisture in the apples. Perfectly baked this cake will spring back when you poke it.<br />
What are your favorite fall food traditions? How do you change them to reduce the guilt?<br />
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<br />Hungry Griffinhttp://www.blogger.com/profile/17177941603226877214noreply@blogger.com0tag:blogger.com,1999:blog-4827291851209188303.post-2193673314943991812013-10-11T14:22:00.000-07:002013-10-11T14:22:56.427-07:00Pesto RoundupThis week when I was doing my meal plans I asked John what he would like to eat. As I was writing down Chicken Pesto Sandwiches, he said Chicken Pesto Pasta. We really love pesto! I ended up doing both, making pesto and broiling chicken breast. We had it with pasta at night and on sandwiches for lunch the next day. It worked out really well. <br />
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John put mozzerella cheese on his. <br />
Anyway, in light of out obvious love for pesto, I decided to do a bit of a roundup. The first two are from previous posts. Remember my <a href="http://hungrygriffin.blogspot.com/2013/03/chicken-pesto-pizza.html" target="_blank">Chicken Pesto Pizza</a>? I used the same recipe for pesto for the sandwiches and pasta this week.<br />
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Next is one of our favorites, sun dried tomato pesto. I shared it before on <a href="http://hungrygriffin.blogspot.com/2012/07/kale-pizza.html" target="_blank">Kale Pizza</a>. I also love to use this pesto on a pizza with zucchini, or with pasta and roasted vegetables, like asparagus.<br />
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Now we move on to other people's food. I have only ever made basil based pesto and I am ready to branch out and try something new. This <a href="http://www.athoughtforfood.net/pasta-tossed-with-mint-pesto-asparagus-and-shiitake-mushrooms/" target="_blank">Mint Pesto</a> is from<a href="http://www.athoughtforfood.net/" target="_blank"> A Thought for Food</a>, a blog I have only recently discovered but so far love. They photos are so appetizing and I know I am looking forward to trying it. Of course I will be subbing in nutritional yeast for the Parmesan cheese to make it dairy free, but by all means, if you can eat it, enjoy.<br />
This next one is a <a href="http://thesimpleveganista.blogspot.com/2013/01/spicy-kale-pesto-with-zucchini-noodles.html" target="_blank">Spicy Kale Pesto</a> from <a href="http://thesimpleveganista.blogspot.com/" target="_blank">The Simple Veganista</a>. All I can say is wow. And why have I not tried other kinds of pesto before? This looks so good.<br />
What are your favorite pesto recipes? Anything really unusual out there I missed?<br />
<br />Hungry Griffinhttp://www.blogger.com/profile/17177941603226877214noreply@blogger.com0tag:blogger.com,1999:blog-4827291851209188303.post-76601000418517185632013-10-09T14:00:00.000-07:002013-10-09T14:00:01.879-07:00The Great British Bake OffHey guys! So I love British television. If you know me, you know that. Unfortunately, not having cable or BBC America that usually means watching on YouTube, Hulu, or waiting for it to come to Netflix. I found this latest gem on YouTube.<br />
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The Great British Bake Off is a reality competition series where people (with all varieties of beautiful accents) compete to be named Britain's best home baker. This does not mean what I think most of us in the States would think home baker means. These people have serious skills. They do every kind of baking from breads, to brioche, to puff pastry. It is so much fun to watch, and unlike professional competitions, the contestants seem to have a completely friendly and cooperative relationship. Watching the show over the last few weeks has inspired me to bake more, something John is really appreciating. After watching the breads episode, I was inspired to make crispy bread sticks. When I come up with a recipe I think is worth a post, I will share, but for the meantime, here's my first attempt.<br />
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Oh, that picture is not in focus. Next time I'll do better all around.<br />
What I did do that I feel fairly good about is a checkerboard cake. I had never made one before, and it didn't turn out perfectly.<br />
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This is before I iced the outside and you can see the layers could use some work. But the inside I was quite proud of.<br />
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You can see that the outside is a big mess. Anyway, if you want to try it, you can find the recipe here:<br />
<a href="http://gabo.ninemsn.com.au/recipes/2013/07/09/20/08/checkerboard-cake-recipe">http://gabo.ninemsn.com.au/recipes/2013/07/09/20/08/checkerboard-cake-recipe</a><br />
It is actually a recipe they used on The Great Australian Bake Off (I may be obsessed with baking shows).<br />
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So I thought I would share this fun I have been having with you. I hope you enjoy it. <br />
What shows inspire you to try new things?Hungry Griffinhttp://www.blogger.com/profile/17177941603226877214noreply@blogger.com0tag:blogger.com,1999:blog-4827291851209188303.post-56026359110608766562013-10-07T12:28:00.000-07:002014-02-07T12:45:13.908-08:00Quick Indian FeastSo my favorite meal from an Indian restaurant is Aloo Chole. It is a basic curry with potatoes and chickpeas. I have come up with a way to make it completely from scratch that takes hours, but that is not what I am sharing with you today. I needed a quick meal one day last week and had all the elements to make this meal the quick way. It turned out as well if not better than my hours long technique, so it's a winner. I don't claim this is authentic, but it is delicious.<br />
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<b>Quick Aloo Chole</b><br />
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1/2 spanish onion, chopped<br />
3 cloves garlic, minced<br />
1 inch ginger, minced<br />
1 baking potato<br />
1 can drained and rinsed chickpeas<br />
1 can diced tomatoes in liquid<br />
1/2 vegetable bouillon cube, dissolved in 1/2 cup boiling water<br />
2 tsp garam masala<br />
2 tsp curry powder<br />
1 pinch cayenne<br />
1 tsp salt<br />
3 handfuls fresh spinach<br />
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Peel your potato and cut it into bite size cubes. Put it in boiling water while preparing the other ingredients, about 10 minutes. In a heavy bottomed pot, saute the garlic, onion, and ginger until the onions are soft and the combination is fragrant. Add the curry powder, cayenne, salt, and garam masala. Give it a stir. Before the spices burn, dump in your can of tomatoes, bouillon water and drained chickpeas. Stir and bring to a boil. Turn down to a simmer and uncover. Let cook about 10 minutes, stirring regularly. Add the spinach in and cover about 3 minutes until the spinach is wilted but retains its bright green color. Stir to incorporate. You can serve this up on its own or with rice. It tastes great the next day as leftovers.Hungry Griffinhttp://www.blogger.com/profile/17177941603226877214noreply@blogger.com0tag:blogger.com,1999:blog-4827291851209188303.post-58373572475671859252013-10-02T18:27:00.000-07:002013-10-02T18:27:02.820-07:00Lentil Hot PlateI first made this dish with my best friend, Camille, from <a href="http://glutenfreesoyfreevegan.wordpress.com/" target="_blank">glutenfreesoyfreevegan</a>.<br />
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For the Lentils:<br />
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one can cooked lentils, or 1/2 cup dry lentils cooked until tender<br />
1 tsp garlic powder<br />
1 1/2 tsp rosemary<br />
olive oil<br />
salt and pepper to taste<br />
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For the potatoes:<br />
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1 baking potato, cut into strips<br />
1 sweet potato, cut into strips<br />
olive oil<br />
rosemary<br />
garlic powder<br />
salt and pepper<br />
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for garnish:<br />
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one spanish onion, cut thin and caramelized<br />
3 cloves garlic, minced (throw them in with the onions at the end)<br />
a generous helping of spinach, lightly steamed<br />
sprouts, I like alfalfa, but any fresh sprout will work<br />
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Preheat oven to 375 degrees. In a large bowl. toss the potatoes. olive oil and spices. Put on a baking sheet and bake about an hour flipping every 15 minutes. They should be tender and browned on the outside. If you are using dry lentils, now is the time to start cooking them. <br />
Otherwise, with a half hour left on the potatoes, in a hot skillet, heat the oil and lentils. Toss to coat and allow to brown and swell a bit. Sprinkle with spices and stir to coat.<br />
When all the elements are prepared, layer on your plate. I like to put the lentils down first, the onions, spinach, and sprouts on top, and surround the pile with potatoes.<br />
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<br />Hungry Griffinhttp://www.blogger.com/profile/17177941603226877214noreply@blogger.com0tag:blogger.com,1999:blog-4827291851209188303.post-83749808586612697682013-09-10T10:05:00.000-07:002014-02-07T12:45:25.777-08:00Valencia Orange SorbetLast night I was craving something sweet but I didn't want to just eat one of the valencia oranges we got at the farmers' market (yay SoCal). Our moving truck arrived on Sunday, so I finally have access to all the stuff from my kitchen I have been missing. I have my nice knives, my cast iron pans, and my ice cream maker. So I set about creating a sorbet John and I could enjoy. Wild success! This sorbet has a sweet, creamy vanilla flavor and the most intense pop of orange flavor you could imagine. It's like a more sophisticated, grown-up orange creamsicle. It's a bit icy, because it doesn't have all the pulp like other sorbets I've made, but it is completely satisfying none-the-less.<br />
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<b>Valencia Orange Sorbet</b><br />
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1 cup water<br />
1/2 cup sugar (I used raw for a less overtly sweet flavor)<br />
2 cups valencia orange juice (I juiced about 8)<br />
scraping from one vanilla bean (remember if you want to sub vanilla extract, choose an alcohol free variety)<br />
3 tablespoons almond milk<br />
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Boil the water and sugar to make a syrup. Once they boil, turn down to a simmer for about five minutes, until all the sugar has dissolved. Let the syrup cool and add the other ingredients, pushing the vanilla against the sides of the pot to separate the little balls. Pour into the ice cream maker and process according to the directions on the maker. I left mine running for 25 minutes and then transferred to a container to freeze. <br />
If you don't have an ice cream maker, this sorbet can be made by putting the combination in a shallow pan in the freezer and breaking it up every hour or so with a fork. This method will make an icier sorbet. If you don't have easy access to valencia oranges, other varieties can be substituted.<br />
Serve this up in a small bowl, maybe a martini glass with a slice of orange on top to be fancy.<br />
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<br />Hungry Griffinhttp://www.blogger.com/profile/17177941603226877214noreply@blogger.com3tag:blogger.com,1999:blog-4827291851209188303.post-11779032308073750762013-09-03T08:19:00.000-07:002013-09-03T08:19:22.954-07:00Food and MovingAs some of you know, John and I just completed a cross country move from New Jersey to San Diego, CA. Although the prospect of a new city is exciting, moving does come with its stress. For me the stress lies in the desire not to spend too much money on food during the move but also not having all that many resources, kitchen-wise. We had a few things to replace, so we have spent the last couple of days picking things up around town. Being busy, we ate out a few meals. Our apartment is considerably smaller than the one we moved out of, so we invested in a drop leaf table from Ikea, and after we put it together I cooked our first meal in our new kitchen. I only had one pot, so I made spaghetti and tomato sauce. Being me, I added some vegetable to the bottle of sauce I got from Trader Joe's. We had to fly on move in day, so we didn't have any sharp knives, but other than having to saw at vegetables with a butter knife it felt really nice to be able to cook for us again.<br />
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<b>Moving Day Pasta</b><br />
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one pound pasta of your choice<br />
one bottle of tomato sauce<br />
one half large yellow onion, chopped<br />
one large clove garlic, chopped<br />
two small zucchini, chopped<br />
two portobello mushroom caps, chopped<br />
olive oil<br />
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If you have two pots, put the pasta pot on to boil and cook according to the package instructions while preparing the sauce.<br />
In a large pot, cook the onions and garlic until the onions are translucent. Add the zucchini and mushroom. The mushroom will release a lot of liquid, so boil off the liquid at medium high heat stirring regularly until there is a very small amount of liquid left. Add the tomato sauce,stir, and cook until the sauce is bubbling and warm all the way through. Serve over pasta and enjoy!<br />
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<br />Hungry Griffinhttp://www.blogger.com/profile/17177941603226877214noreply@blogger.com0tag:blogger.com,1999:blog-4827291851209188303.post-53752634345905954302013-08-09T09:52:00.001-07:002013-08-09T09:53:12.873-07:00GuacamoleYou may have noticed my absence recently. We have been getting ready for our big move to San Diego, including a trip out there last week. Look at the amazing tomatoes I got at the farmer's market there.<br />
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We move at the end of the month so there may be a notable absence for a bit longer as we pack and get in our last visits with friends on this coast. In the meantime, guacamole. I love it! It is so easy to make and so delicious. And I got fresh avocados from the farmer's market while we were in San Diego.<br />
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<b>Guacamole</b><br />
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3 small avocados<br />
3/4 of a lime of juice<br />
salt <br />
small handful of cilantro , and yes I cut off the leaves before chopping, but that is not necessary<br />
optional but not necessary is tomato and hot pepper. I like to add a splash of hot sauce if I'm home<br />
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To remove the avocado from the skin, follow <a href="http://www.simplyrecipes.com/recipes/how_to_cut_and_peel_an_avocado/" target="_blank">this tutorial</a>, which is the closest to how I do it I could find on the internet. I like to mash the avocado until it has smooth parts and also some small chunks. Then I add the rest of the ingredients and mix with a folding motion. I then taste the mixture and adjust the salt and lime juice accordingly. So good.<br />
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<br />Hungry Griffinhttp://www.blogger.com/profile/17177941603226877214noreply@blogger.com0tag:blogger.com,1999:blog-4827291851209188303.post-24202902434415294752013-06-19T16:31:00.000-07:002013-06-19T16:31:43.887-07:00Veggie Wraps for Hot NightsI have gotten to the point where quick, cold food sounds really good to me once or twice a week in the summer. Most nights I don't mind a bit of time and labor for a good result, but once in a while I want a sandwich. This veggie wrap is a tasty and cool meal on a day when you want something light.<br />
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Spread three tablespoons of hummus on a tortilla. Add some carrot shreds, edamame beans, roasted red pepper, cucumber slices, mixed greens, and some dill and wrap up. Serve with delicious pickles. I like mine from <a href="http://brooklynbrine.com/" target="_blank">Brooklyn Brine Co</a>. but there are a lot of ways to go on that one. This is just one combination of veggies, pretty much any combo sounds good. I roasted my pepper in the morning before it got too hot and it complimented the wrap very well.Hungry Griffinhttp://www.blogger.com/profile/17177941603226877214noreply@blogger.com0tag:blogger.com,1999:blog-4827291851209188303.post-53017498498728164742013-06-18T15:37:00.001-07:002013-06-18T18:25:38.093-07:00Fluffy FrittataAbout a month ago a friend of mine shared a method for making frittata that solves the problems with presentation I had previously had with frittata. This method allows the frittata to be cooked completely without being stuck to the pan you cook it in. It allows for much more elegant slices than I have previously been able to accomplish. I have since expanded the recipe to include various combinations of vegetables.<br />
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The basics stay the same no matter what other vegetables you add. This recipe makes two 5 inch round frittata.<br />
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8 eggs, beaten<br />
3 medium potatoes, sliced in thin half discs (cut the potato in half, place cut side down and slice thin coins)<br />
one medium onion sliced thin<br />
3 garlic cloves, minced<br />
canola oil<br />
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In a separate pan from the one you intend to cook the frittata in, cook the potatoes in a little canola oil until they are soft and starting to brown on the edges. Put cooked potatoes in a large, heat proof mixing bowl. Cook the onions until they are soft and starting to color (or you could caramelize them slowly). At the end of cooking the onions add the garlic in, allow the garlic to get fragrant before adding the onion mixture to the potatoes. Add in any other veggies you like:<br />
two large kale leaves<br />
a handful of spinach<br />
one zucchini's worth of coins<br />
a handful of basil<br />
thinly sliced red pepper<br />
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Generously season this mixture with salt and pepper and toss to combine.<br />
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Pour the beaten egg into the bowl and toss to coat the veggies.<br />
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At this point you should prepare to cook. Coat the bottom and sides of your pan (I used a 5 inch cast iron pan, this size is recommended, but non-stick should work just as well. Any larger might make for a difficult time flipping) with canola oil and heat over medium heat. While the pan is getting hot, oil a light dinner plate lightly. When the pan is hot, add half the mixture and push down into the pan. Allow to cook about five minutes, then check around the edges with a spoon to make sure it isn't stuck. Invert your oiled plate on the pan, place your hand on the bottom of the plate, and flip. Check the pan and clear it of any stuck egg before sliding the mixture back into the hot pan. Use a spoon to push the edges in and flatten the top. The first flip will probably be a bit messy, but don't worry, each flip will make the frittata prettier. Continue cooking for about five minutes and flipping until both sides are golden brown. You can make a slit in the frittata to make sure the inside is cooked, just make sure to flip it one more time to reseal the slit. I made a video of flipping the frittata so you can see the process.<br />
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<br />Hungry Griffinhttp://www.blogger.com/profile/17177941603226877214noreply@blogger.com0tag:blogger.com,1999:blog-4827291851209188303.post-36337633490663348112013-06-12T06:35:00.002-07:002013-06-12T06:35:56.921-07:00Avocado Chicken SaladI don't know how it has been in other places, but here in New Jersey we have been experiencing on and off heat waves this spring. There is nothing worse, on a hot day, than turning on the stove or, god forbid, the oven. John and I have been trying to come up with meals that are cool and require the least amount of heat creation to produce. We love chicken salad, especially my curried chicken salad with grapes (recipe to come), but this week I decided to try something new. I wanted to make a chicken salad without the mayonnaise. That is where the avocado came in. I served this salad on small Boston lettuce leaves, and in pita shells as sandwiches.<br />
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<b>Avocado Chicken Salad</b><br />
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three poached chicken breast pieces, shredded, or the meat from one small grocery store rotisserie chicken to eliminate cooking heat entirely<br />
two ripe avocados<br />
juice of one lime<br />
splash of hot sauce (I use Chulula)<br />
handful of cilantro, minced<br />
one orange bell pepper, chopped<br />
salt and pepper to taste <br />
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Mash the avocados, add the lime, hot sauce and cilantro. Mix thoroughly and season to taste. Add the shredded chicken and bell pepper, mix until the avocado mixture coats the chicken. Refrigerate about one half hour before serving.<br />
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What cool meals do you like to eat in the summer months?<br />
<br />Hungry Griffinhttp://www.blogger.com/profile/17177941603226877214noreply@blogger.com0tag:blogger.com,1999:blog-4827291851209188303.post-88954788686981278662013-05-11T09:08:00.001-07:002013-05-11T09:08:31.685-07:00Vegan Banana Nut MuffinsHave you guys checked out <a href="http://kblog.lunchboxbunch.com/" target="_blank">Lunchbox Bunch?</a> It is an awesome vegan food blog that I have been obsessing over. Although I am not vegan, I love to cook and bake vegan so I don't have to feel guilty about all my food. Remember my <a href="http://hungrygriffin.blogspot.com/2012/09/banana-nut-muffins.html" target="_blank">Banana Nut Muffins</a>? Well, I have been on a sort of crazy healthify-ing kick (yes I know that isn't a word) and I had a bunch of bananas that were getting to the "I need to bake something with these because we can't eat them like this" stage. I reworked the recipe a bit and made it vegan and really focused on the more healthy grains. Anyway, they turned out really well and I think I should share the results.<br />
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<br /><br /><b>Vegan Banana Nut Muffins</b><br /><br />1 cup all-purpose flour (I bet you could substitute a gluten free all purpose mix, but I haven't tried it)<br />1 cup oat flour (while you could make this by processing oats until they are shaggy, I like the smoothness of store bought) <br />2 tsp baking powder<br />1 tsp cinnamon<br />1/2 tsp baking soda<br />1/4 tsp salt<br />pinch nutmeg<br />2/3 cup chopped walnuts<br />1 tbsp ground flax seeds<br />3 tbsp non-dairy milk (I used almond milk)<br />1/2 cup raw sugar<br />1/4 cup maple syrup<br />1 1/3 c mashed ripe bananas<br />6 tbsp coconut oil<br />1 tsp vanilla<br />walnuts for garnish<br /><br />In a small bowl, combine the flax seeds and non-dairy milk. Let sit about half an hour. This will get a little gelatinous. It will act as your egg substitute.<br />
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<br />Preheat the oven to 375 degrees. Get out your trusty muffin tin line it with cupcake papers.<br />Mix the flours, baking powder an soda, spices, and nuts in a large bowl. Mix the soaked flax seed mixture, sugar, syrup, banana, oil, and vanilla in a medium bowl. Fold the wet ingredients into the dry, until just moistened. You want the batter to be light, so don't over mix.<br />
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<br />Fill the papers about half way. I used a 1 1/2 inch scoop for a perfect fill. Press some extra walnuts gently into the tops of the muffins and bake between 18 and 21 minutes. The muffins are done when they have browned a little on the tops and bounce back when you poke them.<br />
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<br />Enjoy these guilt free muffins!Hungry Griffinhttp://www.blogger.com/profile/17177941603226877214noreply@blogger.com0tag:blogger.com,1999:blog-4827291851209188303.post-3822492025584599772013-04-17T14:57:00.000-07:002013-04-17T14:57:15.926-07:00 Cauliflower CrispsSo I've heard of people doing this with broccoli and I have certainly done it with kale, but I thought I would share this super easy recipe for cauliflower. I served it with the Pork Tenderloin and the Ginger Potatoes.<br />
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Simply cut a head of cauliflower into florets, put them in a bowl, drizzle with olive oil and salt and pepper, and toss until coated. It takes about two tablespoons of oil for a small head. Spread thin on a baking sheet and bake at 350 degrees about forty minutes, tossing every 15 or so. They should get a nice crisp brown and enjoy!<br />
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<br />Hungry Griffinhttp://www.blogger.com/profile/17177941603226877214noreply@blogger.com0tag:blogger.com,1999:blog-4827291851209188303.post-27384790835756244402013-04-16T14:50:00.002-07:002013-04-16T14:52:23.937-07:00Fingerling Potatoes with Ginger and MintI discovered this dish originally through a recipe in Gourmet Magazine. Over the years I have modified and tweeked it until I think it is perfect, just savory enough with a little kick. I think absolutely anyone would love it.<br />
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<b>Fingerling Potatoes with Ginger and Mint</b><br />
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3 tbsp sesame oil (one reserved)<br />
2 tbsp canola oil<br />
1.5 lbs fingerling potatoes, cleaned and halved<br />
3 tbsp minced ginger<br />
2 cups water<br />
1/2 tsp chilli powder<br />
1/4 tsp turmeric<br />
1 cup mint, chopped<br />
zest and juice of one lime<br />
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Heat 2 tbsp sesame oil and the canola oil in a frying pan over medium high heat, add the potatoes and half the ginger. Cook the potatoes turning regularly for ten minutes. Some of the edges should be slightly browned. Remove temporarily from the heat and very carefully add the water, chilli, and turmeric. At this point you can generously salt and pepper. Return the pan to the heat and cook the potatoes uncovered until almost all the water has evaporated, about half an hour. Keep an eye on it. At this point, the potatoes should be tender, if they are not, add more water and continue to cook until they are. Add the reserved oil, the remaining ginger, and the mint. Stir until this sticks to the potatoes, about 3 minutes. Stir in the lime juice and enjoy!<br />
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<br />Hungry Griffinhttp://www.blogger.com/profile/17177941603226877214noreply@blogger.com2tag:blogger.com,1999:blog-4827291851209188303.post-17783703443956147862013-04-15T10:22:00.001-07:002014-02-07T12:46:02.912-08:00Marinated Pork TenderloinI modified this recipe from one on <a href="http://chefmommy-brandao.blogspot.com/" target="_blank">Chef Mommy</a>. I didn't make many changes, but the ones I did are important. First off, I omitted the Worcestershire Sauce because it has anchovy paste in it, and I am allergic to fish. Without it, the recipe does not suffer.<br />
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<b>Marinated Pork Tenderloin</b><br />
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1/2 cup olive oil<br />
1/3 cup soy sauce (or coconut aminos if you don't do soy)<br />
1/4 cup red wine vinegar<br />
juice and zest of one lemon<br />
4 tbsp chopped cilantro<br />
1 tbsp dry mustard<br />
1 tsp black pepper<br />
3 garlic cloves, minced<br />
1 lb pork tenderloin (I bought an organic tenderloin, and the quality difference was noticeable.)<br />
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Combine all the ingredients in a gallon sized plastic bag and marinate in the refrigerator for at least 3 hours. I took it out at the three hour mark and it turned out very well.<br />
Preheat the oven to 350 degrees. In a large cast iron skillet over medium high heat, sear two sides of the tenderloin for three minutes each side. Place the whole pan in the oven and cook for 30 minutes or until the internal temperature is 160 degrees. Remove from the oven and flip the tenderloin. Let sit about ten minutes before slicing thin. I served this roast with new potatoes with ginger and mint, and crispy cauliflower. Both recipes to come. Enjoy!<br />
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<br />Hungry Griffinhttp://www.blogger.com/profile/17177941603226877214noreply@blogger.com0