Yesterday, I had just gotten home from the H street farmer’s market when I got a text from my friend Anna. She was with her parents at the farmer’s market in Adams Morgan, and she wanted to know if I was interested in the 20 pound box of peaches that her dad was selling for $20. I said yes. Now, dear reader, I need your help. 

Here’s the story. I said yes. Then, she checked in to make sure I was sure. Yeah, I’m sure… I think.

“Mom’s convinced you don’t realize how much it is!” Anna texted.

I knew depending on size 2-3 peaches equals a pound. So it would be 40-60 peaches… I talked to Ryan about it – and excuse our language – but we agreed it would be a f*ck ton of peaches. Still, I was interested. I mean $20 for 20 pounds of peaches, what a deal!

And then I asked, “what happens if I don’t buy them?”

That’s when I learned something about myself. Some people worry about the environment, so they pick up trash, recycle, and try to live an eco-friendly life. Some people worry about animals, so they donate money, foster pets, and adopt from a shelter. Apparently, my great worry (and it’s silly), is about produce. I don’t want fresh produce to go unloved so I buy large amounts of peaches.

So I hopped on the bus to go collect the box. I would love the peaches. I would make sure they got eaten, baked, blended, and roasted. They were not going to go to waste. And honestly, maybe they  could’ve sold them to someone else or Anna’s parents could have done something with them. But I wanted them.

Obviously once I collected my massive box of peaches, I had to take an Uber home. I’m not riding a bus with 20 pounds of beaches! I counted the peaches as soon as I got home. I had 43. There were also 2 already in the house. That’s a total of 45 peaches. Here’s where you come in, what should I do with all these peaches?!

So far I’ve done the following:

1. I gave one to the Uber driver who brought me home
2. Baked 9 in a massive peach pie.
3. Blended 3 to make a banana peach smoothie for breakfast.

That means 13 down, 32 to go. What do you recommend I make? I want your ideas!

I’m also thinking of peach popsicles, peach freezer jam, peach salsa, and this savory recipe for rosemary peach chicken. I’m certain though, I’ll still have peaches to spare. Help me out, don’t be shy – leave a comment to help me decide what to make! And thanks in advance.

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Last summer when I wrote about tomatillo salsa, I also wrote about Star Hollow Farm. It’s a farm in Pennsylvania owned and run by my friend Anna’s family. I am excited about it again because I just joined their CSA. So yeah, it’s early spring and I have gorgeous fresh vegetables from a farmer I know. Woot!

I like this CSA because I can pick the foods I want. Purple carrots? Yes. Lots of leafy greens? Pass.  As I went through the online store, I was most drawn to the kit for sorrel soup. The kit came with sorrel, a potato, an onion, and the recipe. All I had to do was pick up a few things and get in the kitchen. 

I know talking about a CSA, and knowing my farmer, and being jazzed about sorrel soup are super nerdy/hipster/foodie things to say. Perhaps you’ve rolled your eyes at me. It’s fine, I accept that. The thing is, I just can’t help myself. I love food and vegetables and trying new recipes. Food nerd: it’s who I am.

Prior to this soup, I’d only had sorrel a few times before. Part of my job is taking elementary school students out of the classroom and around DC. One place we go is the Washington Youth Garden, which is where I’ve had sorrel before. So get ready for it, because here comes another hipster/foodie/eye-rolling statement: I’d only had sorrel plucked fresh from the garden. Talk about farm to table! What’s fresher than that?!

Sorrel has a lemony flavor and is a bit tart. It looks like any old green, but it also has a fun and surprising flavor. When cooked the color darkens, and while not so pretty, it still tastes great.  This soup is also a perfect dish for springtime weather. It’s warm and soothing during cold snaps. It’s also light, and not too hearty, for when the weather warms up. According to the recipe, it’s also good cold. Try it, it’s totally worth it. I’ve been eating it for every meal – breakfast included!

If you have other uses for sorrel let me know! I’d love to try them.

Adapted from Star Hollow Farm.

Messy level: There’s so little work involved here it’s amazing. The only chopping is for the onion and potato! And the messiest is part is pureeing it. Be careful and gentle with your immersion blender and your kitchen will remain splatter free.

Sorrel Soup

 

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Prep time

10 mins

Cook time

27 mins

Total time

37 mins

 

Serves: 3-4

Ingredients

• 1½ tablespoons butter
• 1 small onion, finely chopped
• 1 medium potato, peeled and cut into ½" cubes
• 3 oz/85 grams/ 1½ cups tightly packed sorrel, washed and stems cut off
• 3½ - 4 cups stock (I used chicken, but feel free to use vegetable)
• ¼ cup sour cream
• salt and pepper
• juice of ½ lemon (optional)

Instructions

1. In a large soup pot, melt the butter over medium heat. Saute the onions until they are soft but not brown, about 10 minutes.
2. Add the potatoes, sorrel, and 3½ cups of stock.
3. Bring soup to a boil, then lower the heat to low. Cover and simmer for 15 minutes.
4. Puree the soup using an immersion blender, food processor, or blender.
5. Add more stock if the soup is too thick. (If you used a blender or food processor, return the soup back to the pot.)
6. Add the sour cream, lemon juice if using, and season with salt and pepper to taste. Stir and then make sure everything is heated through, just 1-2 more minutes
7. Remove from heat and serve. (Add another dollop of sour cream for serving if you like.)

3.5.3226

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Early this week I got to video chat with all three of my London girls at the same time. It was delightful! And also far too rare. Still, a delight. However, they assure me they’re coming to visit in April. Now that I’ve post it here on the internet, it had better come true. Anyway, they got together to have a vegan feast, and while I can’t participate in person, I can in spirit. So, for my girls here is a recipe for vegan curried butternut squash soup. 

Actually, this recipe is all about friends for me. I got this recipe from my friend Emily, who is the one who got me started cooking and experimenting with yummy vegetable dishes. And then at work my colleagues were talking about vegetarian dishes since my boss has recently decided to go off meat. They were even talking about curried butternut squash soup! All signs pointed to it being time for me to finally publish this recipe – a tiny way to recognize many of the lovely friends in my life. Hope this tasty recipe will be enjoyed by them – and hopefully by you and anyone you share it with.

Now I know you might be thinking, Mariel this is a vegan recipe. Is it really that good? Is it really going to be something I’ll want to eat? Let alone share with my friends?! I promise you it is. I sometimes have a nose crinkle at the word vegan, but this recipe is legit and doesn’t feel like going without.

In fact, this recipe is a good one for this time of year. It’s warm, a bit spicy, and not too heavy. Perfect for chilly winter evenings and next day lunches that brighten up your workday. Also, between Thanksgiving and Christmas it’s so easy to eat hearty foods and lots of sweets. Sometimes I need a break between all the cookies, mulled wine, and heavy roasts. This soup is it. It’ll make you feel cozy on a cold day. It’s a good way to eat some vegetables. It makes a lot. And if you need a bit of heft it’s great for dipping bread into it. I’m telling you, perfect winter meal to share with friends.

Adapted from All Recipes.

Messy level: If you have an immersion blender this is hardly messy at all! There’s very little prep and everything is poured into one pot. Fairly easy, and not too much clean up. It’s nearly easy enough for a weeknight dinner.

Curried Butternut Squash Soup

 

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Prep time

10 mins

Cook time

1 hour 15 mins

Total time

1 hour 25 mins

 

Author: Cooking is Messy

Serves: 6

Ingredients

• 1, 2 pound butternut squash
• 2 tablespoons coconut oil, plus a little more for greasing
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 2 teaspoons curry powder
• 1 teaspoon salt
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• ½ cup coconut milk, plus more for garnish
• 2 tablespoons agave
• cilantro leaves, chopped for garnish (optional)

Instructions

1. Preheat oven to 400°F/200°C
2. Cut butternut squash in half lengthwise. Scoop out the seeds and discard.
3. Place the squash on a baking sheet, skin side down. Lightly brush the butternut squash flesh with some coconut oil. If desired, season with extra curry powder.
4. Bake the squash in the oven for about 45 minutes, or until fork tender.
5. When the squash is 30 minutes into baking, melt the coconut oil in a large pot over medium heat
6. Add the onion and garlic to the pot. Cook until softened and starting to brown, about 15 minutes.
7. Using a spoon, scoop the baked squash flesh out of the skin and into the pot. Also add in the vegetable broth, curry powder, salt, cumin, and cayenne pepper. Turn heat to low and let simmer for 10 minutes.
8. Turn off the heat. Stir in the coconut milk and agave.
9. Using an immersion blender (or transfer soup to a blender), pulse until soup is smooth.
10. Ladle soup into bowls. Drizzle a little bit of extra coconut milk on top and sprinkle with cilantro leaves, if desired.

3.5.3226

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I made this recipe all the way back in August. Back then it was still fiery hot outside and stepping outside of my apartment meant I was sweating immediately. It was a time when farmer’s markets were filled with gorgeous colorful produce. The kind of produce that I didn’t have to know what it was, I’d buy it because it was pretty. Now it’s the end of October. There’s a chill in the air, autumn is truly here, and it’s gourd season. Two months later, currants probably aren’t in season anymore. Still, I’m going to share this recipe for currant jam anyway. 

Like I said, I bought the currants on impulse. I didn’t even know what they tasted like! I thought they looked like gorgeous tiny rubies and I had to have them. I’d figure out the recipe later. Through a little googling, I found a recipe for jam and I thought I’d give it a go.

I’d never made jam before because I’m largely afraid of canning. You need (I think) special equipment that seems both expensive and like a real commitment that I’m not sure I want to make. Also, I’m not trying to feed anyone sugary botulism.

After consulting the internet further and a few friends, I decided one can of jam eaten fairly quickly wouldn’t kill anyone. And look at me, it’s October and I’m still alive. And so is everyone else who tried my jam. Now people might be a little more wary of eating my food. Didn’t realize you were all part of a dangerous science experiment?! Mwahahaha.

Anyway, I was impressed because that one small container of currants filled nearly an entire standard jam jar. Full disclosure, the jar is a pint-sized jar that formerly held Running Byrd Iced Tea. I disinfected the jar by dunking into boiled water and sending the jar good vibes hoping everything would work out. And it did. The jam was delicious. I ate it on toast, English muffins, and I put on buttery thumb print cookies. Mostly it was fun telling everyone I made currant jam. It made me feel impressive.

Adapted from David Lebovitz.

Messy level: I didn’t find this messy so much as mildly terrifying. Everything is so hot, and sticky, and I just didn’t know if it was going to go right. Also, there’s pouring. Pouring things leads to potential mess and no one’s trying to get molten jam spilled on their toes. So my advice, just be careful!

Currant Jam

 

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Prep time

1 min

Cook time

30 mins

Total time

31 mins

 

This recipe can be done with whatever amount of currants you have and equal parts sugar. I made this with about a 1 pint container of currants. Also, I am not an expert on canning. This recipe worked well and safely for one jar eaten quickly. If you are interested in making more to store for the long term, please read other sources for information on canning.

Serves: 1 pint jar

Ingredients

• Red currants
• sugar
• water

Instructions

1. Wash the currants and put them in a large pot. Put them in stems and all. I read the stems help the jam set (For the 1 pint of currants I used my 3 quart sauce pan)
2. Add enough water so that it covers the bottom of the pan. (I added enough so the bottoms of the currants were wet)
3. Heat the currants on medium heat. Stir frequently and cook until they are softened and wilted. This can take 10 minutes or more.
4. Once cooked, pull out the currants by their stems. (It's good to wear gloves). Use tongs and slide them along the stems to pop off the currant berries into a bowl. (If you have a food mill that might be an easier way, but this was my low budget option).
5. If you don't have a food mill, use an immersion blender to make a puree. Alternatively, you can also use a blender or food processor to do this.
6. Weigh the puree. (Hint: it sounds obvious but I often forget, put the bowl on your scale first, press tare, then add the puree. Don't weigh the bowl!)
7. For each pound/kilo/grams of puree, add that amount of sugar to your pot. Add the currants back to the pot as well.
8. Stir the puree and the sugar in the pot. Heat over medium-high heat and stir until the sugar has dissolved.
9. Once the sugar is dissolved, stop stirring and bring it to a roiling boil. Let it boil for 5 minutes and don't touch it!
10. Turn off the heat and skim off any of the foamy looking stuff at the top.
11. Carefully pour or spoon the jam into a clean jar. Close tightly. Turn the jars upside down and let cool completely.
12. To test if the finish jam will hold, put a small spoonful of jam on a chilled plate. Put the plate in the fridge for a few minutes. Take it out and poke it. If it wrinkles when nudged then it's ready.

3.5.3217

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I’ve spent most of this weekend camped out in my apartment because it is wildly too hot outside. Far too hot to do anything. Even walking outside is too much. Last weekend though, the weather was actually pretty nice. I ventured not only outside of my apartment, but I went to visit Star Hollow Farm in Pennsylvania. That farm is where I got the tomatillos for this tomatillo salsa. 

My friend Anna’s family owns Star Hollow and I’ve been wanting to visit for awhile now. It’s something I kept saying to her, and she kept saying “let’s do it,” and then we never planned it. Last weekend, it all aligned. I rented a car and drove us out to beautiful rural Pennsylvania. Over the years Anna has told me so much about the farm, her family, and their dog Lucy that I felt like I knew them and the place already. It was a friendly, warm and inviting weekend. I had such a great time.

It was wonderful to get out of the city and be surrounded by beautiful green space. And at night, there were so many stars and we could see the Milky Way! During the day I got to eat raspberries straight off the bush (is it called a raspberry bush?!), I watched chickens pecking at the grass, grilled vegetable kabobs, and saw the most massive tomato plants. I didn’t know tomatoes could grow so tall! Also did you know they could be so colorful? I saw red, yellow, green and even purple tomatoes. Purple!! I didn’t know those existed. Additionally, I saw where my tomatillos came from.

I really like the way tomatillos look. I like the dry, almost papery husk. And I enjoy the way the round fruit bursts out of that skin. I don’t know what to do with tomatillos besides make salsa – but the salsa they make is excellent. Chips and salsa are the perfect food in this hot weather. That’s mainly because I can’t be bothered to eat anything too warm during this insane weather.

This recipe is adapted just slighly from a Rick Bayless recipe for roasted tomatillo salsa. Yes, you will have to turn on the oven. Ick, I know, it’s too hot for that. But it’s not for very long and it’s worth it. The tomatillos get blackened which gives them a sweetness and a lovely slightly bitter char. And in the oven they’ll burst and become super juicy which is also really delicious. After a quick stint in the oven, everything gets blitzed in the food processor and you’re done. Quick, easy, yummy. Perfect for this hot summer weather.

Adapted from Rick Bayless.

Messy level: Low mess. When you roast the tomatillos they will burst, ooze, and slightly stick to your baking sheet. The juices and tomatillos will scrape off easily into the food processor. From there the processor does the work for you. However, I hate cleaning the food processor so for that reason I have to give this two spoons instead of one.

Tomatillo Salsa

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Author: Cooking is Messy, Adapted from Rick Bayless

Serves: 1 cup

Ingredients

• 1 small white onion (or half a large one)
• 8 ounces/ 226 grams tomatillos, husked and washed
• 1 jalapeno, stemmed
• 2 garlic cloves, peeled
• 10 sprigs of fresh cilantro
• Salt
• juice from half a lime

Instructions

1. Turn on the broiler to high. Let it heat up for 5-10 minutes.
2. Blitz the onion in the food processor. The onion is ready when it is in small bite-sized pieces.
3. Put the tomatillos, jalapeno, and garlic on a rimmed baking sheet and broil for 5 minutes.
4. Using tongs, flip everything over and roast it on the other side for another 5 minutes. They are ready when things are soft and blotchy and blackened.
5. Let everything cool slightly then transfer to the food processor with the onion.
6. Add the cilantro, lime juice and ½ teaspoon of salt. Blitz until everything is well mixed.
7. Taste and adjust salt, lime juice, and cilantro levels if desired.
8. Serve with chips.

3.5.3208

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My friend Charlotte and I took a big step in our friendship. We went halfsies on a kitchen appliance – specifically a spiralizer. Now, I know this might raise a lot of questions. Such as, why are we splitting a spiralizer which costs just $30? And how do two people share custody of a kitchen appliance? Aren’t we risking our friendship since one of us could potentially hold the spiralizer hostage for too long?! Yes, it’s a weird thing to do. But we did it. And to celebrate she and I got together and made a sweet potato and beet salad. It was delicious!!

We decided to split the spiralizer because neither of us felt ready to commit wholeheartedly to a spiralizer. It seemed like such a silly, trendy, single-use appliance. Would we really use it that often? Would we even like it? In fact, I think we might love it. Already we’ve both had possession of it more than once. It’s also really fun to use! I find great amusement in turning a crank and transforming a round vegetable into a pile of gorgeous ringlets. And also the end result is so pretty. I know food doesn’t have to be pretty, but it does make it a little bit better though right? And in fact Charlotte and I also made a spiralized pear and apple dessert that cooked down to what Ryan called “fruit slop,” so I think food appearance can matter.

I would also feel remiss if I didn’t mention what Charlotte calls “nubbins.” She was delightfully giggly over the left over bits of sweet potato and beets. Basically when you spiralize a vegetable you push it through a corer and as the vegetable turns it creates spirals. But, the part pushed through the corer makes a cylinder attached to a base of vegetable that’s too thin to spiralize. It’s perfectly edible vegetable, but more hilarious looking than normal. I begrudgingly took a photo of them. But now I think maybe you’ll enjoy the behind the scenes world of spiralizing. Anyway, we roasted our nubbins along with the our veggie noodles.

We decided to roast our noodles, but you can also boil or saute them. What we liked about roasting is that some of the ends and skinnier pieces got crispy and crunchy and really wonderfully delicious.

I’ll be honest, while I’m someone who believes in tricking myself to eat vegetables, I wasn’t sure I’d buy into vegetable noodles. I mean real pasta is pure joy. How could veggie noodles compare?! Wheat pasta will always have a place. Always. But I here’s my discovery: I love vegetable noodles. I have bought in. I get the same pleasure from twirling the colorful strands around my fork and slurping them up, just like I do from regular pasta.

Spaghetti is my favorite meal, and it always has been. So the connection that this meal had to that nostalgic sense memory is pretty powerful. Plus, sweet potatoes and beets have really lovely flavors. Along with the spirals, I threw in some goat cheese (because it’s creamy goodness), I made a balsamic dressing (yum!), and also tossed in some kale (because I’m trying to finish this giant bag – will it ever end?!).

In summation, I wholeheartedly recommend spiralizing. I recommend it so much that I think you should consider going out and buying a spiralizer that’s all yours. Yeah, you don’t even have to share. But I do think sharing is nice as I don’t have to store it all the time. Plus, it’s sort of fun taking this very serious friendship step with Charlotte. So go ahead, find a friend to share a spiralizer with.

Messy level: This is a hard one to judge because beets are inherently messy and they stain everything. However, the cooking part of this is pretty clean. Sprialize you vegetables, roast them in the oven, and then toss a few other ingredients in. Easy peasy friends.

Sweet Potato and Beet Spiral Salad

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Author: Cooking is Messy

Cuisine: Vegetarian

Serves: 2-3 servings

Ingredients

Salad

• 1 medium sweet potato, washed and peeled
• 3-4 medium beets, washed and peeled
• 1 tablespoon olive oil
• salt
• pepper
• 2 oz goat cheese (more or less to your taste)
• 1 cup kale, leaves washed, torn, and massaged

Dressing

• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 garlic clove, minced
• ¼ teaspoon salt
• ¼ teaspoon pepper
• pinch red pepper flakes
• ½ teaspoon dijon mustard.

Instructions

1. Preheat oven to 400°F/200°C
2. Depending on your thickness preference, choose the spiralizer blade that will give you either the thin noodles or slightly thicker noodles. Don't use the blade that cuts ribbons. Once you've chosen your blade set up your spiralizer with a baking sheet placed next to it so it can catch the vegetables.
3. Spiralize the sweet potato and arrange it on the baking sheet. I recommend doing the potato first because it will make a lot.
4. Next spiralize the beets. Spiralize as many beets as you need to get an even ratio with sweet potato. Arrange the beet spirals on the cookie sheet.
5. With a knife or kitchen scissors cut the super long spirals into edible lengths.
6. Toss the spirals with the 1 tablespoon olive oil
7. Season the spirals with salt and pepper (about ¼-1/2 teaspoon of each should do it)
8. Roast in the oven for about 15 minutes. When the timer is done test a piece to make sure it's cooked to your desired level. If it's still too crunch cook the spirals further, at 5 minute intervals, until it's to your liking.
9. While the spirals are roasting, make the dressing. In a jar with a lid, or in a bowl, mix together all ingredients for the dressing. Shake the jar (or stir vigorously) until you have an emulsion and all the ingredients are mixed together.
10. When the spirals are done put them in a large bowl. Toss in the kale leaves, goat cheese, and dressing. Mix until everything is coated.
11. Serve in individual bowls with forks.

3.5.3208

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This past weekend Ryan and I had a cabin weekend reunion with a bunch of our friends. After a two-year drought on getting together, it was wonderful to be in the same house for a weekend! The weekend was filled with meat, s’mores (yum!), and beer. Copious amounts of all three, which was delicious, but not a good decision for the day to day. Now it’s time to get back to the work week grind – meaning I gotta stuff my lunchbox full of vegetables to make up for the weekend partying. So, to get on track I’ve got a new lunch box (it’s called Freshy Bag and I’ll tell you all about it) and it’s going to be packed full of kale Greek salad this week. 

Greek salad is my absolute favorite salad. I’ve made it once before on the blog here but with bulgur. Why with kale this time? Because Harris Teeter only sold a gargantuan bag of kale and so now I have to put kale on, or in, absolutely everything I make. Oh and also, kale is like…trendy… or a super food… or something. Most importantly, don’t forget to massage the kale. It makes a difference. It sounds like I’m joking but I promise I’m not.

But anyway, I loooooove Greek salad. I love the watery freshness of tomatoes and cucumber, the salty-fatness of olives and cheese, and the bite of raw onions. And the kale gives an added crunch and heartiness too it. It really is my favorite and it’s a meal that’s going to make me feel good about myself and keep me going during the week. No sad desk lunch for this chick.

Ok, in fairness sometimes I do have sad desk lunches. Or sad lunch on a school bus, or in the car in the parking lot, or scarfed down at museums and sites across DC. I go all over for work, often I’m out of the office all day, so I eat on the run. I try to bring my lunch along with me, shoveling down bites when I can. You know because I love food and eating. And also, so I don’t get hangry with my students and colleagues.

Recently I started carrying my lunch in the Freshy Bag and it’s really upped my lunch game. Sad desk lunches no more! First, it’s got sturdy black fabric that’s durable as I throw it around in my travels. But, it’s also pretty smashable (that’s a word right?) so it fits into my backpack with all the other things I need to carry. I also like that it’s got a simple look that’s nice but not so flashy.

However the absolute best thing about it is how it keeps things cool and fresh. I put a string cheese in my Freshy Bag and left it un-refrigerated for 3 hours. When I took it out it was still slightly cool! It wasn’t as cool as it was when I put it in the bag, but it was pretty dang fresh. In the name of science I tried this with a string cheese outside of the Freshy Bag and that cheese was… sweaty. Gross right?! I love cheese, so the fact that Freshy Bag keeps cheese tasty is a win in my book. This week as I carry around salad I know my veggies will be crisp, my cheese intact, and my food generally unwilted.

My only gripe with the Freshy Bag is that a few of my friends said that the logo kinda looks like it says fleshy bag. I know it doesn’t say that, but they put the idea in my head and now I can’t get it out. And now I’ve put the idea in your head. I’m sorry.

I think the main top pocket being a side zip instead of a top zip is unusual. At first I didn’t like it, for no particular reason. But now I’m into it. I still think it’s an unusual design, but I think it makes putting things in and taking things out much easier and neater. We all know I’m a big spiller, so anything to keep me from accidentally empty my salad down into my lunch bag is a win. I also like that there is a bottom layer of storage that’s large and easily accessible. I don’t know the reason why there are two compartments – maybe to separate hot and cold foods – all I know is that I find it pleasing. If you’re interested in a Freshy Bag of your own, you can find them on Amazon for about $20.

And if you’re interested in upping your vegetable intake this week, definitely whip up this kale Greek salad. For me, it ticks a lot of boxes. It’s got vegetables, a bit of protein, and lovely creamy cheese. Did I mention already that I love cheese?

This recipe is good for about 4 servings at lunch (with some other snacks of course) or about 2 giant servings if you were going to have it as your whole meal.

This is a salad I definitely get excited for. And I assure you, I’ll be eager to dive in at lunch time however… all this talk of vegetables kind of makes me want to eat chocolate. Is that wrong?!

Messy level: Salad is probably one of the cleanest meals you’ll ever make. Clean, chop, and mix all the ingredients and that’s it. Don’t splash around too much as you dress the salad and you literally won’t make a mess. Boom.

Kale Greek Salad

 

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Prep time

10 mins

Total time

10 mins

 

Author: Cooking is Messy

Recipe type: Salad

Serves: 4

Ingredients

• 4 cups kale, leaves washed and torn
• 1 large cucumber, chopped
• 1 cup grape tomatoes, cut in half
• ½ cup Kalamata olives, cut in half
• 1 cup chickpeas, drained from a can
• ½ large onion, chopped
• ½ cup feta crumbles, or more to taste

Instructions

1. Combine all ingredients in a large bowl.
2. Mix so everything is evenly distributed throughout.
3. Give the salad a look over, anything you'd like more of? Then add more of that ingredient!
4. Dress with your favorite salad dressing. I prefer making a mix of olive oil, balsamic, salt, pepper, and dijon mustard.
5. Serve and enjoy!

3.5.3208

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Today is a jam packed post my friends. There’s a delicious recipe for cheesy vegetarian lasagna, an introduction to My Happy Plates, and a giveaway for two lucky people! Seriously, get excited.

I have lived under the assumption that lasagna was a scary labor intensive meal that couldn’t be made on a weeknight. My Happy Plates showed me that I was wrong because in about an hour and smidge, Ryan and I had a yummy dinner. Basically, I mixed a few things in two bowls, layered everything on top of each other, popped it in the oven, and then sat down and watched baseball. That sounds like an ideal way to make dinner after work, right? Now that kind of night can be yours too. 

So, My Happy Plates is a subscription service (for under $7 a month) that sends you weekly meal plans with easy and healthy dinner recipes. They’ve got “everyday” plans for those without dietary restrictions, plus paleo and vegetarian plans too. Bonus, they also include a smoothie and juice recipe. This week’s recipe was banana ginger and I was very skeptical, but then I tried it and I fell in love with the creamy-spicy combo. I won’t doubt you again.

With a subscription to My Happy Plates you’ll get weekly emails with recipes and a shopping list of ingredients. All recipes are given in single servings size (which I like, sometimes I don’t want to make a ton) but also include a spreadsheet that will do the math for you so you can calculate quantities if you want to make more. You aren’t going to get ingredients or spices or anything with this service, but I don’t see that as a problem because that’s what allows you to make these recipes for as many or as few people as possible. And the recipes you get are really diverse so you won’t get bored. Last week I got recipes for a steak sandwich, Greek salad, and shrimp tacos. Overall recipes are simple, but interesting, and easy to jazz up if you’re feeling creative.

Sound enticing? Then enter below to win one of two lifetime memberships to My Happy Plates. They’re currently in beta but the full site is going to be up and running at the end of May. If you don’t win, but want to still get involved, consider checking out their Kickstarter too. Before entering, please note all recipes are written in English and using volume measurements.

a Rafflecopter giveaway

Now let me tell you about the recipe itself. It is so cheesy! For me, that sentence alone is endorsement enough. I love cheese! I decided to make four servings and when I plopped out ricotta out of the 32oz container and into a bowl, both Ryan and I were impressed and overwhelmed by the cheese. And there were still two more cheeses to go! However, My Healthy Plates says it focuses on healthy recipes so in addition to a ton of cheese, there is also one zucchini and one cup of spinach per serving. Always important to get your veg, even if it is coated in cheese.

I liked this recipe a lot because it didn’t ask me to buy anything that will later be forgotten and take up space in my cabinets. All the ingredients are pretty normal and the herbs will be used again. My only gripe is they didn’t tell me what to do with the zucchini. I assumed I shouldn’t just put a whole uncut zucchini in a lasagna, so I chopped it into thin quarter wedge shapes. That seemed to work fine, but I think if you’re fancy and have a mandolin long strips would be nice too. Both Ryan and I are regular meat eaters and liked this a lot so it could become part of our regular dinner rotation.

And that is something super important. I think practically everyone is looking for easy and tasty recipes to make after work. I’m definitely guilty of getting in a rut and making the same thing over and over again. My Happy Plates is a great resource to change up the routine and help me have yummy home cooked dinners. And if it’s covered in cheese, that’s even better.

Recipe from My Happy Plates. Notes written in brackets are my additions.

Messy level: For some reason, I decided to mix the cheese and spinach mixture with my hands. After that, I spread all the layers with my hands too. Why? Because it just felt easier and faster. Doing it that way makes it a 5 spoon recipe. But, if you’re more evolved than me and you use a spoon it’s pretty normal and not especially messy when it comes to your counter or dishes.

Vegetarian Lasagna from My Happy Plates

 

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Prep time

15 mins

Cook time

50 mins

Total time

1 hour 5 mins

 

Author: My Happy Plates with Adaptations from Cooking is Messy

Serves: 1

Ingredients

• 1 cup tomato sauce
• 1 small zucchini [cut into thin quarter slices]
• 8 oz ricotta cheese
• 1 cup baby spinach
• 0.25 cup ground Parmesan
• 0.5 tsp dried oregano
• 4 count precooked lasagna noodles
• 4 oz shredded low-fat mozzarella cheese
• 1 pinch salt
• 1 pinch ground black pepper

Instructions

1. Mix pasta sauce and zucchini in one bowl; mix ricotta cheese, spinach, Parmesan cheese, salt, pepper, and oregano in another bowl.
2. Spread ⅛ cup of sauce [without zucchini in it] in ungreased small glass baking dish. [For 4 servings I used a 9x13" glass dish] Spread with lasagna noodles. Alternate layers of noodles, sauce, and cheese.
3. Cover with foil and bake at 400°F/200°C for 45 minutes.
4. Remove lasagna from oven and uncover. Switch from conventional oven to broiler on high and cook for an additional 5 minutes.
5. Let stand 10 minutes before serving. Enjoy!

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Additionally, this post does include a giveaway. By entering, you are granting me permission to contact you via email and/or any other social network that you provide.  You also indicate that should you win, you are willing to partake in any promotional content related to the giveaway.  I reserve the right to share the name of the winner on this website.  By entering, you are opting in to receiving email from Cooking is Messy. You have the right to opt out of future email communications.

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I’ve been really enjoying spring. The nice weather, baseball – what’s not to like?! I also love spring because it means that soon the farmer’s markets will be back and there will be a bigger variety of fresh produce. Yes, it’s the modern age and I can get whatever I wanted, whenever I want, shipped from who knows where – but a tomato in winter tastes like nothing. I am thankful for spring! And partially it’s because I’m in a vegetable rut. All I ever make is roasted broccoli and spring is reminding me to think of something new, different, and perhaps more colorful. Enter: Jack Daniel’s glazed carrots. 

I’ve been thinking about carrots a bit recently first because they are delicious and a friendly non-scary tasting vegetable. Also because recently my friend Emily told me she and her husband Matt planted some carrots, and when she said “some” she meant like two. So I really enjoy the mental picture of her excitedly harvesting two small carrots and dipping them into the smallest container of hummus. Recently I also bought some seedlings of my own to start a garden on my balcony. We’ll see how that goes!

But, I’m getting off topic. Let me talk about these carrots. I feel like these carrots are a good spring side because they are bright and happy like spring. But this recipe adds a rich and slightly bitter flavor, which matches the random cold fronts and dreary weather that also goes along with this season. The other thing that ties these to spring is that you make them on the stove. I’m not trying to turn on the oven during warm weather so give me recipes for the stove top!. Even better, perhaps the best thing, is that this recipe takes about 20 minutes total time. Everybody’s got time for that after work!

And actually, I’ve lied to you. The best part of this recipe is the Jack Daniel’s. Some might call this “too boozy,” and to them I say “you’re wrong.” After a rough Monday at work, who doesn’t want a little boozy sauce with their vegetables!? It’ll make you feel healthy and naughty all at once. I’ve written the recipe below using ranges for each ingredient. That way you can booze it up, butter it up, or sugar it up to your palate’s content. I’ve included where in the recipe you can adjust the flavors too, so no worries friends.

Lastly, use any whiskey you like. I just prefer Jack Daniel’s because one time I went to the distillery and it was awesome. Hope you enjoy the recipe, I think it’s a pretty indulgent way to enjoy your vegetables.

Adapted from the Pioneer Woman.

Messy level: It’s only messy if you’re wild and crazy when it comes to stirring. I am, so every time I’ve made this I’ve splattered myself with buttery Jack Daniel’s glaze. Wear an apron and you’ll be fine.

Jack Daniel's Glazed Carrots

 

Print

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Author: Cooking is Messy

Recipe type: side dish

Serves: 6

Ingredients

• 1½ - 2 pounds/ ¾-1 kilogram carrots
• 6-8 tablespoons butter/113 grams divided
• ⅓- 1/2 cup/ 80-120 ml Jack Daniel's (or whatever whiskey you like)
• 3 tablespoons/ 42 grams brown sugar (or more to taste)
• salt
• pepper

Instructions

1. Peel the carrots and cut into sticks that are about ½" wide and 4" long. (Don't worry if it's not perfect you don't have to really measure it).
2. Melt 1 tablespoon (14 grams) of butter in a large skillet over high heat. Add half of the carrots and cook for 1-2 minutes. Toss the carrots around so they are all coated in butter. Remove these carrots, set them aside. Add the second half of the carrots, cook for 1-2 minutes, then remove them from the skillet.
3. Pour in ⅓ cup of whiskey (1/2 a cup if you like it boozy) to your skillet. Let it cook for 30-60 seconds so some of the alcohol can cook off.
4. Lower the heat to medium and add 4 tablespoons (56 grams) of butter.
5. Once the butter has melted stir in the brown sugar. Stir until smooth.
6. Now spoon out a little of this glaze and taste. If you started with ⅓ cup whiskey and want it boozier, add a little bit more. Do you want it to taste richer and less bitter, then add 2-3 more tablespoons of butter. And if you want it sweeter add in a bit more brown sugar. If you are adding more to the glaze, stir it into the skillet, let it cook together for a minute or two before moving on to the next step.
7. When you're happy with your glaze add all the carrots to the skillet. Using some tongs, toss the carrots in the glaze so that everything is covered. Your skillet is probably pretty full, so you want to make sure all the carrots are coated!
8. Cover the skillet and let the carrots cook for 5 minutes.
9. Open the lid and season generously with salt and pepper. Use your tongs to toss the carrots around in the glaze again.
10. Cover the skillet and let cook for a further 5-7 minutes, or until the carrots are cooked to your liking and the glaze has thickened slightly.

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The post Jack Daniel’s Glazed Carrots appeared first on Cooking is Messy.

This is not an April Fool’s joke. Vegan meringues are totally real. And also totally delicious. 

I’ve been making meringues a bunch recently because I’ve been missing my best friend Sarah and the rest of my London crew (hey girls!). Meringues remind me of Sarah because once at her place Ryan and I gorged ourselves on meringues made by her mother. You might remember Mrs. P from when I made her goose fat roasted potatoes. She’s a great cook! So a few weeks ago I emailed her for the recipe and have been making meringues ever since.

I had 100% intended to post the original egg-white using recipe from Sarah’s mom. I really did, I promise! But, the first time I over did it and they came out too dry. The second time they came out lovely, but I wanted to use a piping bag so they’d look prettier. Excuses, excuses, I know. However, earlier this week I bought a piping bag and tips and was all ready to go with making normal meringues to share with you.

And then I decided to make chana masala for dinner (which uses chickpeas) and I remembered something told to me by my coworker Ryan, who is vegan. He said chickpea juice can be used as an egg white substitute. I’m a curious cook so I thought, why not try it? And besides, I like baking largely so I can share what I make and I like that this recipe would be inclusive of all my colleagues’ dietary needs. Long story short, I reserved the liquid as I prepared my dinner.

Friends, this chickpea juice blew my mind. Also, so I can stop saying “chickpea juice,” I’ll tell you that those in the know call the liquid from a bean can “aquafaba.” And for real everybody, aquafaba is amazing. Look at the photo above! It whips up into glossy, white peaks just like egg whites! It really blew my mind. And when I dipped my finger in the bowl for a taste test, it tasted just the same.

I don’t entirely know how it works, besides that science and nature are awesome. If you want more specific information, food scientist Harold McGee posits that the combination of proteins, carbohydrates and saponins in aquafaba does something similar to egg whites. Basically, that combination allows for the liquid to thicken, stabilize, and hold that foam structure.

I will say, that these vegan meringues don’t hold their shape quite as well as traditional meringues. I felt they lost a little of their height and are overall a little flatter than what you’d get with egg whites. When they first went in the meringues were cute little swirls, but as they baked took on more of a Hershey kiss shape. I also found they browned a teensy bit more in the oven than regular meringues. Still, those are the smallest little differences.

The flavor and texture though was just the same. They were dry and crispy with just a hint of chewiness in the middle. I made small two-bite sized meringues and they just melt on your tongue. They are super sweet. I’ve heard from America’s Test Kitchen that you can cut the sugar a bit, but still get the same lift by adding in some corn starch. Haven’t tried it myself though, so feel free to risk it if you like. Overall though, these are lovely and decadent – and made with something I’d usually pour down the sink. I was totally blown away by this recipe, and I think you will be too. It’s easy, delicious, and amazingly egg-free.

Adapted from Slate.com.

Messy level: Practically mess free! And this is from someone who is terrible using a piping bag. All you have to do is mix everything in a stand mixer (or a bowl with a hand mixer), put it in a piping bag, pipe it on a tray, and bake. You don’t even have to use a piping bag you could just spoon artful little dollops. So easy and you need almost no equipment. What could be better?!

Vegan Meringue

 

Print

Prep time

15 mins

Cook time

90 mins

Total time

1 hour 45 mins

 

Serves: 4 dozen

Ingredients

• Liquid from one 15 oz can of chickpeas (about ¾ cup/177 ml)
• 2-3 teaspoons vanilla extract
• 1 cup/ 200 grams sugar

Instructions

1. Preheat the oven to 250°F/120°C.
2. Line two baking sheets with parchment paper or a non-stick mat.
3. Put the chickpea liquid and vanilla extract into the bowl of a stand mixer. (Or use a large bowl and a hand mixer).
4. Beat the liquid on medium speed until it starts to get pretty foamy, 2-3 minutes.
5. Keep the mixer running. Gradually start to add the sugar to the liquid, a spoonful or two at a time.
6. Keep beating until the mixture is white, glossy, and can hold a stiff peak. (about 15 minutes total time in the mixer)
7. Transfer the mixture to a piping bag. Pipe small (or large if you want) mounds onto your prepared baking sheet. These don't spread too much so the meringues can be close to each other. (You can also just spoon mounds on to your pan)
8. Bake in the oven for 90 minutes. Half way through baking time rotate the pans so that what was on the top shelf is on the bottom and what was on the bottom is on the top. Also rotate the pans so what was facing the back of the oven is now facing the front. Sound tedious, but it's going to help make sure everything is evenly baked and nothing is too dried out.
9. Remove from the oven and let cool for 10 minutes.
10. Serve or store in an air tight container.

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