Recipe: Pumpkin Spice Cookies

Today's post is in keeping with the typical fall theme of pumpkin spice.  When making these cookies, I made sure to work with real ingredients, as usual. One thing I can't stand is those recipes (that you often see on Pinterest) where the image says something like "Easy Recipe With Only 2 Ingredients." It sounds interesting until you click and realize that one of the "ingredients" is a box of cake mix. Cake mix is not an ingredient people! I mean, it actually confuses me a bit. How hard is it to measure out flour, baking powder, baking soda, and spices? The boxed stuff just doesn't seem that much more convenient to me, especially when you consider the quality of ingredients that are typically used.

Now that that's out of the way, on to the good stuff! These cookies are almost like baby cakes, as they have a delicate, fluffy texture. They're like soft, pillow-y clouds of pumpkin spice goodness. They're dessert, but not sickly sweet, and they are going fast at our house. :)

Pumpkin Spice Cookies

makes 36 cookies

Ingredients

2.5 cups whole wheat pastry flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground clove

1/4 teaspoon ground cardamom

1/2 cup butter

1.25 cups unrefined can sugar, such as Sucanat

1/4 cup maple syrup

3/4 cup pumpkin puree

1 large egg

1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Combine flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, clove, cardamom, and salt in a bowl. Set aside.
3. Cream together butter and sugar with a mixer.
4. Add maple syrup to butter and sugar mixture and mix until incorporated. Then add pumpkin, egg, and vanilla extract and mix until combined.
5. Gradually add dry ingredients to wet ingredients, mixing until fully incorporated.
6. Drop batter in heaping tablespoons onto ungreased baking sheets. Baked for 15-18 minutes, or until done.

What kind of cookies do you prefer? Soft, chewy, or crunchy? Share in the comments below!

What We Ate: 10.14.13

So today's post was supposed to be a cookie recipe. However, as I was working on it this weekend, this happened:

Needless to say they are not blog-ready yet.

So, instead, I thought I would share a yummy eggplant recipe with y'all that I recently found. Now, eggplant is not a favorite in our house, mostly because it's hard to find eggplant recipes out there that are any good. There are a few, but most of them fall into the "edible" category. If you watched my farmers market haul, you know that we had quite a few eggplants to use up. I just had to figure out what to do with them.

This week, while I was planning our meals, I had no idea how I was going to incorporate the rest of that eggplant. I turned to my trusty friend, the Google, and, with a quick search, came across my most favorite eggplant recipe ever. It's Eggplant Parmesan Rollatini and it is incredible! Eggplant slices stand in for pasta, are filled with cheesy goodness, and covered in tomato sauce and more cheese. I've seen lasagna made with zucchini slices, so I'm not sure why I didn't think to use eggplant in this way before.

This is great for those who aren't huge pasta fans (me and Jasen), anyone who needs to count carbs, or any vegetarians out there.  Even if you don't fall into one of those categories, it's tasty, satisfying, and is another way to enjoy those veggies. This is something that is going to become a permanent member of our dinner rotations fo sho. Try it! I know you're gonna love it!

Are you an eggplant fan? Have any great eggplant recipes? Share in the comments below!

Recipe: Just Apple Butter

Ever since I can remember, apple butter has been one of my favorite fall foods. However, most versions involve quite a bit of sugar. Now, I understand that the sugar does have a preservation quality, but eating traditional apple butter is so sweet it can give me a headache. Plus, as fast as I eat this stuff, there's no need to be worried about it going bad. In my version, I keep the peels on because peeling a poor fruit or vegetable when that peel is edible is just sad (and more work)! This obviously isn't as sweet as the apple butter you're used to, but I like it much better. With this recipe I can eat all I want with no worries.  Plus, the smell of the apples cooking is heavenly. It alone is reason enough to try this out.

I'll warn you, this apple butter is pretty intense in the spice department. I love cinnamon and all its friends, so I think it's perfect, but it might be wise to start with half the amounts listed for the spices and increase from there. Try it on toast (alone or with a nut butter) or mixed into oatmeal or yogurt.

Just Apple Butter

adapted from Jam It, Pickle It, Cure It by Karen Solomon

makes about 2 cups

Ingredients

3 pounds apples

1 tablespoon fresh squeezed lemon juice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground clove

1/4 teaspoon ground cardamom

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Quarter and core apples. Arrange in a single layer on lightly oiled baking sheets or ones lined with parchment paper.
3. Roast apples for 2 hours, making sure to switch and rotate the baking sheets halfway through for even cooking.
4. Place cooked apples in a blender or food processor along with all other ingredients. Blend until smooth.

Easy and Healthy Pumpkin Spiced Coffee

You know it's fall when people start going gah-gah over pumpkin spice flavored coffee drinks. Now I'm not going to say that I've never bought a fancy-pants coffee, but, for me, it's more of a special occasion than an every day ritual (for the health of my body and my wallet). Making your coffee at home will save you some cash and also give you complete control over what's going into your drink. Now there are recipes out there that use a homemade syrup or some other mix-in, but today I wanted to share another alternative that involves brewing the spices right along with your grounds. It's easy and can be whipped up quickly. Perfect for those of you who need instant gratification.

After several batches, this has been our favorite variation. As with any recipe, feel free to make adjustments to suit your individual preferences. I like to sweeten mine with maple syrup.

[x_video_embed type="16:9"][/x_video_embed]

Pumpkin Spice Coffee

Ingredients

1/2 cup coffee grounds

1 tablespoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

Directions

1. Combine all ingredients and mix thoroughly until all of the spices are completely dispersed throughout the grounds.
2. Brew your coffee as normal.

How To Make Yogurt at Home

Today I have something super exciting to share with you guys! For the past month or so I've ventured into the world of yogurt making and, let me tell you, it's amazing! Now, if you know me well, you know that I'm a big fan of making things yourself. Store-bought foods usually don't stand up in terms of flavor or what's good for your health. Despite this, yogurt making seemed a little too daunting for me. I mean, super weird people make their own yogurt right? Well I'm here to prove that wrong! Or to prove that I'm super weird. I'll let you decide. For the past couple years, as I've gotten deeper into the real/whole foods world, I've seen things about people making their own yogurt. Some used special yogurt machines and others took a "try this, it kinda works, cross your fingers" type of mentality. Neither of these appealed to me. I'm not into specialty, one-purpose equipment. It takes up space and doesn't give a great value in terms of versatility. Also, the type A and food safety side of me thought that approximate recipes for something that involves GROWING BACTERIA simply wouldn't cut it.

Since Jasen and I got married I've been cooking more than ever (another extra-hungry mouth to feed) and I've been more aware of our food budget. Somehow, the idea of yogurt making came back to the front of my mind. I mean, it had to be doable. Grocery stores are a new thing in the context of human history. Making this stuff yourself was once the normal thing to do. Plus, most store bought yogurt contains an additional ingredient, pectin, to make it thicker. Oh, and did I mention making it yourself is also cheaper? Sign me up! After some perusing on the internet, I've found a method that works well (I've made 4 or 5 batches) and doesn't make me worry about our safety. Plus, it's really not that hard at all! All you need is some milk and a little plain yogurt to start you out. Then, you can use your own yogurt as the starter for subsequent batches.

You simply pour your milk into a pot (I use a non-homogenized milk from this creamery) and get it heating up. A slow and steady heat would probably be best, but sometimes I'm impatient and put it on high. Use a thermometer to monitor the temperature. I prefer a candy thermometer that clips on the side of the pot for convenience.

A skin can form on top, especially if you're using a non-homogenized milk. Some people throw this out, but I'm not trying to waste stuff, so I just stir frequently to prevent the skin from forming in the first place. Once, your milk reaches 185 degrees Fahrenheit (this kills other bacteria that could compete with your culture), take it off the heat and let it cool to 110 degrees Fahrenheit.

Then it's simply a matter of adding your culture (aka yogurt), mixing well, and putting in your oven to do its thang. Make sure you don't add the yogurt before the milk is cooled, or you could kill the bacteria you're trying to grow. Wrap your pot in a towel and turn on the oven light. This creates enough heat in the closed oven to incubate the yogurt. I let it sit over night so it can work undisturbed.

When it comes out, it'll look like this! Mine is yellow on top because the fat in the non-homogenized milk has risen to the top.

Then I simply give it a stir and put it in some jars to be refrigerated. It's super yummy and there is something so satisfying about knowing you made it yourself!

Homemade Plain Yogurt

makes 2 quarts

Ingredients

1/2 gallon of milk

1 tablespoon plain yogurt

Directions

1. Pour milk into a large pot with a thermometer attached or near by.
2. Heat milk until it reaches 185 degrees Fahrenheit, stirring often to prevent a skin from forming.
3. Allow milk to cool to 110 degrees Fahrenheit, stirring often to speed up cooling and (again) prevent a skin from forming.
4. In a glass or liquid measuring cup, add the yogurt and some of the warm milk. Mix until the yogurt is completely incorporated. Pour this mixture into the pot and mix with a spoon to distribute it throughout.
5. Place pot in the oven uncovered, wrap in a towel, and turn on the oven light. Close the oven and allow to sit for 10-12 hours.
6. Remove pot from oven, transfer yogurt to containers, and refrigerate.
7. Feel awesome about how cool you are that you just made your own yogurt!

How do you guys feel about making your own yogurt? Have you ever tried it before? Share in the comments below!

Recipe: Classic Hummus

I love hummus. It's great for dipping vegetables and also the secret to a killer veggie sandwich. I've tried a lot of brands in the grocery store (and I definitely have my favorites), but I've been on the search for a good homemade recipe for a while. You guys know I like to make everything myself that I can, plus homemade things usually taste better right? On my hummus search I've tried a few recipes and none were inedible, but they still never tasted quite as good as what I could buy in the store. Part of me said just suck it up! It's cheaper and better for you and it doesn't taste bad, just not great. Stop being whiny! But, when you're already doing a lot of cooking, it can be hard to find the motivation to put the time into making something that doesn't even taste that amazing. So, after some experimenting, I've come up with a recipe that, in my opinion, in the best one out there.

Classic Hummus

makes approximately 2 cups

Ingredients

3/4 cup dried chickpeas or 15oz can (if you canned, start with step 4)

1/3 cup chickpea cooking liquid or water

4-5 tablespoons sesame tahini

2 cloves garlic

Juice of 1 lemon

1/2 teaspoon cumin

1/2 teaspoon salt (or to taste)

1-2 tablespoons extra virgin olive oil

Directions

1. Soak dried chickpeas in water overnight.
2. Drain chickpeas, add to a sauce pan, and cover with fresh water. Bring to a boil for 5 minutes, then simmer partially covered for 30-45 minutes, or until chickpeas are tender.
3. Drain cooked chickpeas, reserving 1/3 cup of the cooking liquid
4. Add chickpeas, half of reserved cooking liquid/water, tahini, garlic, lemon juice, cumin and salt  to a blender or food processor and blend. Gradually add the remaining liquid and continue blending until you reach your desired consistency (sometimes the chickpeas hold on to more water, so adding the water gradually ensures you don't end up with runny hummus). Taste for salt and adjust if needed.

1. Stir in olive oil or drizzle it on top for serving. Enjoy!

Watch the video below to see me make this recipe and hear about some possible variations.

[youtube=http://youtu.be/2rtpO7UJk4k]

Have you ever struggled to recreate a favorite food or recipe? Let me know in the comments below!

Slow Cooker Stock

I'm a huge fan of making your own stock. Vegetable, chicken, or otherwise, it's a great way to save money and inject meals with extra nutrition and flavor. Up until a couple weeks ago, I always made my stock in a large pot on the stove top. I even wrote a post about it. However, I have recently been converted to a new method: making stock in the slow cooker. It's easier, and you don't have to worry about baby sitting a pot or things boiling over.

As I mentioned in my previous post on this topic, I collect veggies scraps as I cook meals and add them to a bag in the freezer until it's stock making time. Things like the ends of onions, carrots, celery, mushrooms, and asparagus all stay snuggled up in my freezer, along with fresh herbs that were about to spoil, waiting for me to use them. Just stay away from stinky veggies like broccoli or cabbage. Of course you can make your stock with fresh ingredients as well, but the frozen scrap collector version makes me feel much more savvy. I mean, you're basically getting something for nothing. What would have been compost or trash becomes food! Every time I make stock I get super excited about this fact and always tell Jasen about how cool it is. He plays along. :)

To make your stock, simply add your chicken carcass (if using) and your veggies until the slow cooker is full, then toss in a couple bay leaves and salt to taste. I usually do 1 teaspoon of salt, but, remember, you can always add salt when you cook with the stock later, so better to add too little rather than too much here. Pour in enough water to cover everything, put on the lid, and then cook on low for 8-24 hours. I like to do this right after our chicken dinner and let it go over night. It's always nice to wake up to a house that smells like soup.

Filter your stock using a fine mesh strainer or unbleached coffee filter. You can then refrigerate your stock if you'll be using  it soon, or freeze it for later. I've been freezing mine in jars for easy and plastic free storage.

Note: These jars were refrigerated. When freezing, be sure to leave plenty of room for expansion.

You can use your stock to make soup (obviously) or in any recipe that calls for it. It can also be used instead of water when cooking rice or other grains to add extra flavor.

Do you have any money-saving cooking tips? Leave them in the comments below!

Banana Muffins and Experimenting with Chia Eggs

We don't always have extra bananas in our house (Jasen has a serious addiction), but if there are a few leftover at the end of the week that are on their way to being compost, I always make sure to turn them into banana bread. My favorite recipe comes from 100 Days of Real Food because it's whole wheat and doesn't include tons of sugar. Instead, it has just a 1/4 cup of honey. This week, for a little twist, I made banana bread muffins instead of a loaf. Who can resist food that is cute and individually wrapped? Not me! When it was muffin making time, I realized that we were all out of eggs. This minor catastrophe soon became an opportunity to try out something that's been on my list for a couple years now: chia seed eggs.

Chia eggs are a vegan egg substitute for baking. Now I'm not vegan, but when a lady is in a pinch, this is a great solution. I've read it can also be done with flax seeds, but I haven't tried that version.

It all starts by grinding up chia seeds in a coffee or spice grinder until you are left with a fine powder.

Next, you mix 1 tablesppon of ground chia with 3 tablesppons of water for each egg. I doubled it for the 2 eggs needed for the banana bread. Mix these together and let it sit in the fridge for about 15 minutes.

When you take the mixture out it will be thick and sticky. Now you simply add it in as you would the eggs in your recipe. Don't forget it in the fridge, like I did, and realize it after half of your muffin tins are filled. Then you would have to dump the batter back into the bowl and remix to add the chia. Oops.

And here is the finished muffin! It doesn't brown as nicely without the egg, but they still taste good. I'll still stick with eggs when I have them on hand, but this is definitely a viable option if you're interested in vegan baking or just run out of eggs.

Would you ever bake with a chia or flax egg? Let me know in the comments below!

Recipe: Layered Melon Popsicles

Since I purchased the popsicle mold I mentioned here, I've been enjoying my healthy frozen treats often, as a snack or after-dinner dessert. This recipe uses one of my favorite fruits, the watermelon. I can eat and eat and never get tired of it. In college, my roommate once said "You know you live with a dietetics major when you find watermelon seeds in the couch cushions." It's just soooo gooood! In addition to highlighting this beloved food, I'll teach you how to make layered popsicles. They look super fancy and really aren't all that difficult to make. It takes a little more time and patience, but you're already in for some waiting if you're making popsicles anyways. Mine ended up a little uneven on this batch, but I like to just call that "rustic." The amounts in this recipe are specific to my mold, but you can easily adapt it to whatever mold you have, even if that's just an ice cube tray.

My mold. It makes 10 pops and has a handy lid to keep the sticks in place. You can learn more about it here. The great thing about melon is they liquefy easily. No worries about having to get in a fight with your blender. The key to these is freezing the layers separately so they don't mix. Into the freezer we go! This is the other melon I used. I got it at the market, but I don't know what it's called. Let me know if you have any guesses! I love the contrast between pink and green melon. Cantaloupe would be nice too if you're a fan of the pink/orange combo. I added the final layer and this is the result! These look so pretty I almost don't want to eat them. Almost. Check out the recipe below.

Layered Melon Popsicles

makes 10 servings

Ingredients

3 cups cubed watermelon, seeded 1.5 cups cubed honeydew or other similar melon

Directions

1. Put your watermelon in a blender and process until liquefied. Transfer liquid to a measuring cup.
2. Pour watermelon liquid into molds until 1/3 full.
3. Place lid on mold and insert popsicle sticks. Freeze until solid, approximately 6 hours.
4. When ready to add next layer, repeat steps 1-3 with honeydew, minus the part about the popsicle sticks because they're already in place.
5. Once honeydew layer is frozen, finish off your pops with the rest of the watermelon liquid and freeze in the same fashion.
6. Once pops are frozen, remove from mold and enjoy!

Recipe: Cucumber Tomato Salad

This easy summer salad has been a go-to for us for the past couple weeks. We most often eat it with falafel. With only 5 ingredients and minimal preparation, it makes a yummy addition to any meal and a great choice for a summer partay. As a side note, you don't have to seed the tomato if you don't want to (or feel like it), it just helps to reduce the liquid in the finished product. If you do decide to go ahead with the seeding, don't throw that stuff away! You did pay for it after all and it is delicious. We usually collect it in a bowl, add a little salt and pepper, and then fight over who gets to eat it.

Cucumber Tomato Salad

makes 4-6 servings

Ingredients

2 large cucumbers, diced

3 large tomatoes, seeded and diced

1 medium red onion, sliced into half-moons

Salt to taste

Directions

1. Combine all ingredients in a bowl and toss to combine, making sure the onion sections separate from one another. Serve immediately or refrigerate for later.

My favorite knife

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Tomato Corn Frittata

Frittata is a simple and versatile dish that can be changed and adapted depending on what you have on hand. This version combines two staples as synonymous with summer as shorts and sandals: sweet corn and fresh tomatoes. Using cooked corn (grilled, roasted, or boiled will all work) makes this great for reinventing cook-out leftovers. Use whatever tomatoes are your favorite, but I prefer a mixture of large and small to make sure I fill in every nook and cranny with juicy goodness. Serve it with a side of zucchini or other summer vegetable and you've got a quick and easy dinner that celebrates the bounty of this season.

Tomato Corn Frittata

makes 4-6 servings

Ingredients

2 ears sweet corn, cooked and kernels cut from cob

1 slicing tomato, assorted cherry tomatoes, or a mixture, thinly sliced

1-2 jalapenos, seeded and diced

8 pastured eggs

1/4 cup crumbled feta cheese

1/4 cup grated Parmesan cheese

Salt and pepper to taste

Organic butter, coconut oil, or olive oil for greasing the skillet

Directions

1. Whisk eggs in a large bowl. Then, add feta, corn, jalapeno, salt, and pepper to beaten eggs and mix until all ingredients are evenly incorporated.
2. Grease a cast iron skillet with your fat of choice, making sure to coat the walls of the skillet as well, and heat on medium-high heat.
3. Once pan is hot, add in egg mixture and turn heat down to medium-low.
4. Quickly add sliced tomatoes in an even layer and sprinkle Parmesan cheese on top.
5. Cook eggs on stove-top for approximately 10 minutes total, or until the edges are set and easily pull away from the sides of the pan.
6. Place pan directly under preheated broiler for 2-3 minutes, or until the top is caramelized and the frittata is cooked through when tested with a knife. Be sure to keep a close watch on it because it can burn easily if left under the broiler too long.
7. Allow frittata to cool for 5 minutes, cut into 8 pieces, and serve.

Recipe: Slow-Cooker Butternut Squash and Chickpea Soup

Goodness knows I love the slow cooker. Every time I come home to a house full of delicious smells and dinner ready to eat, I'm in heaven. However, I never use it as much as I should. In my effort to better utilize this incredible tool, I came up with this soup that is perfect for warming up on a fall or winter night. Ingredients can be prepped the night before so, in the morning, you can just toss everything in the pot before you head out the door. Use it as a side dish/first course or as your main meal.

Slow-Cooker Butternut Squash and Chickpea Soup

makes 6-8 servings

Ingredients

1.5 cups dried chickpeas or approximately 2 cups cooked

1 medium onion, chopped

1 teaspoon coconut oil

1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes

28 oz canned diced tomatoes

1 teaspoon cumin

1/2 teaspoon curry powder

1/2 teaspoon chili powder

1/2 teaspoon tumeric

1/2 teaspoon salt

1/2 tablespoon fresh ginger, minced or 1/2 teaspoon ground ginger

3-4 cloves garlic, minced

3 cups vegetable stock

Directions

The night before!

1. If using dried chickpeas, place in a bowl, cover with water, and soak overnight in refrigerator.

2. Heat coconut oil in small skillet over medium heat. Add onion and cook until browned. Remove from pan and refrigerate.

3. Prep all other ingredients, including chopping and measuring, and store accordingly overnight.

In the morning:

1. Add all ingredients to slow cooker and cook on low heat for 8-12 hrs, or until chickpeas are soft. Serve and enjoy!

Recipe: Roasted Eggplant and Chickpea Stew (and an update!)

Today's recipe celebrates some of the best veggies of summer that won't be around much longer. I figured it's time to give them a nice farewell as we start to move closer to fall. But, first things first, I wanted to give a little update about what I've been up to. Over the past few weeks I've been in the process of preparing, moving, and getting settled for my dietetic internship. Yippee! I'm super excited for what the year has in store and know that I'm going to learn so much during that time. I just can't wait to get started! Also, I somehow misplaced my camera in the move, so, until I find it, we're going to be working with cell phone pictures. Not the best, but do-able. Now, back to the recipe. First, I have a confession: I messed up when I made this. You see, I am a severe onion-crier. I've read that cold onions don't make your eyes tear up as much, so I usually put however many onions I need in the freezer when I start cooking and save them to chop last. Well, this time around, I totally forgot the onions in the freezer, so I had two frozen onions and no onions in the oven. Oops. However, the end product still tasted incredible and I'm sure it tastes even better if the onions are included! This veggie packed, vegan dish uses flavor packed basil and cilantro to season some summer super stars, including eggplant and tomatoes. They all bake together to create a delicious dish that has definitely made itself a place on my list of favorite recipes.

Roasted Eggplant and Chickpea Stew

adapted from Local Flavors by Deborah Madison

serves 4-6

Ingredients

1.5 pounds of waxy potatoes sliced 1/2-inch thick

2 large red or yellow bell peppers

Olive oil

1 cup packed basil leaves

1 cup packed cilantro leaves

3 large cloves garlic

3 tablespoons olive oil

1/2 teaspoon ground cumin

2 large onions, peeled and cut into eighths

1 pound eggplant cut into 3-inch x 1-inch wedges

2 or 3 large meaty red tomatoes, seeded and diced

1.5 cups cooked chickpeas

Salt and pepper

Directions

1. Preheat the broiler. Prepare a steamer basket by bringing water in lower-pot to a boil. Steam potatoes until fork-tender.

2. Halve the peppers lengthwise, press to flatten them, then brush with olive oil. Broil, cut side down, on a baking sheet until blistered but not charred. Stack them on top of one another and set aside to steam. When cool, remove the skins and cut the pieces in half, Set the oven temperature to 350°F.

3. Coarsely chop the basil, cilantro, and garlic, then puree in a small food processor with the olive oil, cumin, and 1/2 teaspoon salt.

4. Toss all the vegetables with 1 teaspoon salt, pepper to taste, and herb mixture. Using your hands, rub the herb mixture into the vegetables, especially the eggplant, then add the chickpeas and toss once more. Transfer everything to a large casserole dish. Rinse out the herb container with 1/2 cup water and pour it over all. Cover tightly with foil and bake for 1.5 hours. Remove the foil, brush the exposed vegetables with the juices, and bake for 20 minutes more. Let cool for at least 10 minutes before serving. Serve alone or over brown rice, whole wheat couscous, or quinoa.

Recipe: Tabouleh, A Family Favorite

While I love creating my own recipes, I'm equally enthusiastic about finding great recipes from others. Today I want to share a favorite at my house, tabouleh. This  is a dish from the Middle East which highlights an herb often relegated to a garnish, parsley. I love this dish because it is quite versatile. It can be served warm or cold (as suggested in the recipe) and can be upgraded to a main dish with the addition of chicken or chickpeas. Even better, it is my 15-year-old brother's favorite meal. This would also be a great option to take to a cook-out or picnic.

Tabouleh

from The Food You Crave by Ellie Krieger

Ingredients

1 cup bulgur wheat

1.5 cups boiling water

2 medium ripe tomatoes, diced (about 2 cups)

1 large cucumber, diced (about 2 cups)

1/2 cup diced red onion

2 cups finely chopped fresh flat-leaf parsley

1/3 cup finely chopped fresh mint

3 tablespoons olive oil

1/4 cup fresh lemon juice

1 teaspoon finely grated lemon zest

1 teaspoon ground cumin

Salt and freshly ground black pepper to taste

Directions

Place the bulgur in a large heatproof bowl. Pour the boiling water over it, stir, and cover tightly with plastic wrap. Let it sit for about 15 minutes, until the water is absorbed and the bulgur is tender. Drain any excess water from the bulgur. Stir in the tomatoes, cucumber, onion, parsley, and mint.

In a small bowl, whisk together the oil, lemon juice and zest, cumin, salt, and pepper. Pour the dressing over the bulgur mixture and toss well to combine. Cover and place in the refrigerator for 1 hour or up to a day stored in an airtight container. Serve chilled.

Recipe: Memorial Day Edition! Yogurt Marinated Chicken and Vegetable Kabobs

I'm happy to say that grilling season is officially here! The sun is shining, the pools are open, and everyone wants to do some outdoor cooking. One of my favorite things to make on the grill are kabobs. Not only do they cook quickly, but they are quite versatile and make it easy to create a large spread with something to please every palate. I like to make mine using a product called the Fire Wire. The long wire allows you to pack lots of food on to one skewer and they have a handle at the end that you can grab with your hand (burn-free) when it's time to flip. They are also nice if you have a round grill because you can snake them around, giving you a much more efficient use of the cooking space. I find they work better with meats than veggies, as the vegetables tend to spin around when it's time to flip, but it's still doable.

Now for the food! I cooked chicken, zucchini, yellow squash, red bell peppers, red onion, and pineapple. The pineapple was cubed and grilled au naturale. For the veggies, I brushed them with a little olive oil and sprinkled with salt and pepper. Both simple and simply delicious. The chicken was cubed and marinated in a mixture of yogurt and spices which gave it lots of moisture and great flavor. Try this out at your next cook-out or for dinner with the family and you won't be disappointed. I know I"ll be making it all summer long!

Yogurt Marinated Chicken Kabobs

serves 2-4 people

Ingredients

1.25 lbs boneless, skinless chicken breast, cubed (thighs would also work, if you prefer)

1/2 cup organic, plain yogurt

Juice of 1/2 lemon

2 cloves of garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1/4 teaspoon salt

Pepper to taste

Skewers

Directions

1. Combine yogurt, lemon juice, garlic, cumin, chili powder, salt, and pepper in a bowl or measuring cup and mix thoroughly.

2. Place chicken in a shallow dish or large plastic bag and add yogurt mixture. Mix well to ensure the marinade is completely incorporated. Cover (or close the bag) and refrigerate for 3-6 hours.

3. Prepare your grill and heat on medium-low. When chicken is done marinating, remove from refrigerator and put on your favorite skewers. If using wooden skewers be sure to soak them in water for 30 minutes before adding the chicken and fill them completely, limiting the amount of exposed wood. This will help prevent a flaming skewer or the skewer burning and breaking into pieces.

4. Place chicken skewers on hot grill and cook, flipping once. A good rule of thumb it not to flip the meat until it pulls away from the grill freely. Don't be the person that moves the food around constantly. Place it on the grill and be patient. The results will be much better, I assure you.

5. When chicken is cooked, remove from grill and serve with grilled vegetables.

What is you favorite food to grill in the Summer? Tell me in the comments below! : )

Recipe: Confetti Quesadillas

First, I want to apologize for my lack of posting recently. Things have gotten a little crazy around here with end of the semester (and graduation!) approaching. With that out of the way, I have a new recipe for y'all! These quesadillas are a great way to use leftover meat and is also vegetarian friendly. Also, it can be used as a "make your own" night and easy if you are serving a crowd with a mix of vegetarians and meat eaters. I made my own corn tortillas using masa harina, a corn flour specifically for tortilla making. You can find it at many grocery stores in the international, health food, or specialty food isles. They are simple to make and the taste is superior to anything you can buy pre-made. You can find the recipe on the package.

Confetti Quesadillas

serves 2

Ingredients

2 teaspoons extra virgin olive oil

1/2 cup onion, diced

1 clove garlic, minced

4 oz white button mushrooms, diced

1 teaspoon cumin

1/2 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 medium red bell pepper, diced

1/2 medium green bell pepper, diced

12 4-inch corn tortillas

3/4 cup organic white cheddar cheese, shredded

1/2-3/4 cup cooked chicken, diced

1/2-3/4 cup black beans

Directions

1. Heat oil in a medium pan over medium heat. Add onions and cook until translucent, 3-5 minutes.

2. Add garlic to pan and cook for 1 minute.

3. Add mushrooms, cumin, chilli powder, salt, and pepper to pan. Stir to incorporate spices and cook until mushrooms have released their liquid and darken, about 5 minutes.

4. Add red and green bell peppers to pan and cooks until softened, 5-8 minutes.

5. Remove vegetable mixture from heat and set aside.

6. Assemble quesadillas in the following manner. Lay one tortilla on a flat surface. Sprinkle on one tablespoon of cheese. Then, add 2 tablesppons of veggie mixture, 1 tablespoon of chicken, and 1 tablespoon of beans. Top with another tablespoon of cheese and another tortilla. For a vegetarian option, omit the chicken and increase beans to 2 tablespoons.

7. Cook quesadillas in a medium pan over medium heat for 2-3 minutes per side. Serve with salsa and guacamole on the side.

NNMC Picking Protein: Garlic-Lime Shrimp Skewers

Putting something on a skewer instantly makes it seem fancier. Plus, it can trick you into eating less because the food takes up so much more room on the plate. If you don't have skewers or it isn't warm enough to grill, you can also cook the shrimp in a pan on the stove-top (that's what I did). Shrimp are a great lean protein option and they take on other flavors quickly so no marinating is required. A simple toss will do.

Garlic-Lime Shrimp Skewers

serves 4-6

Ingredients

2 lbs shrimp, peeled and deveined

2 tablespoons extra virgin olive oil

Juice of 1 lime*

3 cloves garlic

1/8 teaspoon salt

Pepper to taste

Directions

1. Combine extra virgin olive oil, lime juice, garlic, salt and pepper in a large bowl.

2. Add shrimp and toss to coat.

3. Put shrimp on skewers and grill. Alternatively, skip the skewers and sear in a pan over medium-high heat.

*Tip: To get more juice out of a lime, heat it in the microwave for 10-20 seconds. Then, roll the lime on the counter under your palm. Slice it in half and juice as usual.

NNMC Picking Protein: Chipotle Black Bean Burgers with Avocado-Yogurt Sauce

Ok y'all, this is possibly the best thing I've come up with to-date. The burgers are moist and flavorful and the avocado-yogurt sauce brightens it up and adds a creaminess without being too heavy. This is going to be a go-to dinner for me from now on and I hope it will be for you too! It's not just something you make for the vegetarian in your life. You'll be fighting them to get your hands on one.

Chipotle Black Bean Burgers

serves 4

Ingredients

3 cups cooked black beans, mashed

1/2 cup sweet potato puree

1/2 cup corn meal, plus more for dusting

1 chipotle in adobo, minced (comes in a can, freeze the rest)

2 cloves of garlic, minced

1/2 cup fresh cilantro, chopped

Juice of 1 lime

1 teaspoon cumin

1/2 teaspoon salt

1 teaspoon extra-virgin olive oil

1 head green leaf lettuce

Directions

1. Combine all ingredients except oil and lettuce in a large bowl and mix until well combined (I use my hands).

2. Divide into 4 equal portions and form into patties, about an inch thick.

3. Heat oil in a medium pan over medium-high heat. Dust top side of burgers with cornmeal and put in the pan, cornmeal side down. Cook for about 2 minutes, dust exposed side with cornmeal, flip, and cook for another 2 minutes.

4. Serve on lettuce leaves with Avocado-Yogurt sauce (recipe below).

Avocado-Yogurt Sauce

makes approximately 1 cup

Ingredients

1 avocado, pureed

1/4 cup plain, organic yogurt

2 tablespoons fresh cilantro, chopped

1/4 teaspoon salt

Directions

1. Combine all ingredients in a small bowl and serve.

You can also serve the burgers on whole wheat buns, but I find that, because the burgers are bean based, it ends up being too starchy. Plus, using the lettuce adds a nice crunch. Also, the avocado yogurt sauce would be great on pretty much anything. I dipped my fries in it with delicious results.

NNMC Picking Protein: Lemon-Herb Roasted Chicken

Roasting a whole chicken is a delicious way to get dinner on the table that is also economical. Plus, you can use leftovers to make new dishes like soup or, in my case, quesadillas. Don't forget to save the carcass to make some homemade stock!

Lemon-Herb Roasted Chicken

serves 4-6

Ingredients

4 lb. organic chicken

1 lemon, quartered

6 sprigs each of fresh sage, thyme, and rosemary

2 tablespoons extra virgin olive oil

1/2 teaspoon salt

Pepper to taste

Kitchen twine

Directions

1. Preheat the oven to 425°F.

2. Pat the chicken dry and place on a cutting board used for meats. Remove any organ packets that may be in the cavity. Then, stuff the cavity with lemon wedges and half of the herb sprigs.

3. Mince the remaining herbs and combine in a small bowl with olive oil, salt, and pepper. Rub some of this mixture under the chicken's skin into the breast, leg, and thigh meat.

4. Truss the chicken to maintain a compact shape for even cooking. This video from Alton Brown gives great instructions (it's how I learned). He's using a turkey, but you get the idea.

5. Now, spread the rest of the herb/oil mixture onto the skin of the chicken, rubbing it in and ensuring even coverage.

6. Place chicken in a roasting pan on a wire rack. Distribute you favorite veggies in the bottom of the pan for roasting or add a little water or stock to prevent any drippings from burning and setting off your smoke detector. Cook for 1-1.5 hours, until the internal temperature reaches 165°F.

7. Allow the chicken to rest for 20 minutes and then slice for serving. Enjoy!

NNMC Whole Grains: Try Grain Salads

Making a grain salad is a versatile method for preparing and serving your favorite whole grains. They can include fruits, vegetables, spices, herbs, beans, and meats and can be served hot or cold. Also, you can use them as your main dish or a side and they work great as leftovers because the flavors meld together even more while it hangs out in fridge. I came up with this recipe as my last hurrah for winter, incorporating some of my favorite cold weather veggies. Enjoy!

Farro Salad with Sweet Potatoes and Brussels Sprouts

serves 4-6 as main dish, 8-12 as side dish

Ingredients

2 cups dry farro

5 cups water

1.25 lb sweet potatoes, peeled and cubed

2 teaspoons extra-virgin olive oil

6 oz Brussels sprouts, trimmed and shredded*

1 teaspoon organic, pastured butter

3/4 cup raw almonds, chopped

Juice of 1 lemon

1 teaspoon cumin

1 teaspoon cinnamon

3/4 teaspoon salt

Pepper to taste

Directions

1. Preheat oven to 400°F.

2. Add farro and water to a large pot and bring to a boil. Cover and reduce to a simmer until cooked, about 30 minutes.

3. Meanwhile, toss sweet potato cubes with extra-virgin olive oil. Arrange on a baking sheet in a single layer and roast in oven for 30 minutes, or until softened.

4. Add butter to a medium pan and heat on medium high heat. Cook Brussels sprouts until browned, 5-10 minutes.

5. Strain excess water off farro and add to a large bowl. Then add the sweet potatoes, Brussels sprouts, almonds, lemon juice, cumin, cinnamon, salt, and pepper. Mix together and serve.

*To shred the Brussels sprouts, I trimmed the ends, cut each sprout in half, and then thinly sliced from the trimmed end to the top.