What’s Cookin’?

May21

Hello there! I’m so excited to bring you another round of What’s Cookin’ today with three tasty recipes. If you’re new to What’s Cookin’, it’s a round-up of some recipes I’ve recently made and loved with very few, if any, changes to the original. I hope you enjoy them as much as I have!

Lemon Blueberry Bread via PBS Fresh Tastes Blog

Lemon Blueberry Bread

I am a sucker for lemony things. I just love the bright, tangy flavor. So when I saw this recipe I knew it was only a matter of time before it happened in my kitchen (now that blueberries are easy to find). Happily, that time arrived this weekend and it was just as good as I had hoped it would be. I increased the zest to 3 tsp rather than the recommended 2 tsp. I highly recommend doing the same, but if you’re making this for someone who’s not as crazy about citrus 1 or 2 tsp will do. It tastes like a giant muffin and the center stays super soft. Add a smear of room temperature butter and all is right in the world.

Red Pepper Pasta with Mushrooms and Spinach via What’s Gaby Cooking

Red Pepper Pasta with Mushrooms & Spinach

Weeknight pasta dishes don’t get much easier than this: Boil some whole wheat fettuccine; saute mushrooms and spinach; blend jarred roasted red peppers and garlic. Combine everything together and dinner is served. The sauce develops a creaminess–at times it even reminded me of vodka sauce–yet there’s not a single drop of cream (or any dairy for that matter) in the whole thing. I also love the fact that you make the sauce yourself so you can totally control the amount of sodium that you put in. It’s a vegetarian recipe, but you could easily add some sauteed chicken breast to up the protein content.

Salmon with Sriracha Sauce and Lime via SELF magazine

Salmon with Sriracha Sauce and Lime

I have a saying in life: If it’s good enjoy for Gwyneth it’s good enough for me. Okay, maybe that’s not entirely true, but I pretty much knew this recipe–from Gwyneth’s new cookbook It’s All Good–would be a winner before I even made it. We eat salmon nearly every Monday night and I’m so happy to have another option in the mix that we love so much. Another reason this dish rocks: It only has five ingredients (six if you count cilantro) and half of them–maple syrup, sriracha, and sea salt–you may already have in your home. I served it with some brown rice and broccoli for a deliciously easy meal.

Wedding Wednesday: DIY Chalkboard Frames

May15

It’s been a while, but I’m back with another round of Wedding Wednesday! I’m so excited to share with you my first ever DIY project: Chalkboard frames!

DIY Chalkboard frames.*

I don’t know what it is about chalkboard frames, but every time I see them my heart does a little flutter. We’ll be able to use the chalkboard frames in some places we’d otherwise use paper. Once I got the idea to make them, a few Internet searches helped me realize just how simple this project would be. (And I’ve never DIY’d anything before besides food.)

So, last week I stocked up on supplies:

Four inexpensive white frames from Michael’s (I went with white because we can either leave them as-is or they’d be easy to paint if we decide to add some color.)
Primer, chalkboard paint, a foam brush, and a roller brush from Home Depot

Primer and paint that I used

Sunday morning in a slight wine-induced haze (thanks to a super fun dinner party Saturday night with some of my girlfriends) I got to work. Here’s how it all went down:

1. Line your work surface with newspaper.

2. Remove glass from wood frames.

3. Using a foam brush, paint one side of the glass with a coat of primer. (The paint lady at Home Depot suggested I use gray primer since the chalkboard paint is dark. Since I know nothing about painting/crafting I listened to her, but my research shows you’d be fine with white primer, too.)

One coat of primer

4. Once the primer dries (in an hour or two) paint on the first coat of chalkboard paint using a roller brush. Once that’s dry (another hour or two) paint on a second coat.

Two coats of chalkboard paint

5. Once the chalkboard paint dries, run a side of chalk over the surface. I can’t exactly explain why this is important to do, but every tutorial I read recommends it as a way to “prime” the chalkboard. I figure it can’t hurt : )

6. Wipe off the chalk, place glass back in frame with the chalkboard facing out.

Voila!

I recently learned about chalkboard markers, which write like ink, but still look chalkboard-like. I can’t wait to get my hands on some! This means we won’t have to deal with that dusty chalky mess and can write more cleanly, but we’ll still get that classic chalkboard effect I love so much. Since this project came out so well and was so easy to pull off we’re thinking about mayyyyyybe using these types of DIY chalkboard frames (but bigger) for items like our seating chart or even our menu.

Stay tuned for more DIY projects for our Big Day. It’s a safe bet at least one will include food : )

*As of today it’s only 136 days to go!

Roasted Coconut Granola

May13

Toasted Coconut Granola via ABalancedLifeCooks.com

Breakfast of champions!

I have always loved granola (sweet clusters of goodness, what’s not to love?), but this recipe has taken things to a whole new level. Obsessed may be more like it.

Last week Robert and I flew to the east coat to celebrate my PopPop’s 85th birthday in Ocean City, Maryland where Robert met a few dozen family members for the first time. It was so fun and so special. (I think I owe him a diagram so he can see how everyone’s related!) We then spent a few days in New York City with my family and I even had a chance to show him around my hometown on Long Island. While staying with my parents, I finally got to try the homemade granola my mom’s been raving about for a while now. And she was right – it was insane! The best way I can describe it is light, crunchy, with just the right amount of sweetness. I didn’t realize it until I tried her’s, but so many times granola can feel heavy. Not this stuff! The batch my mom made had dried blueberries as well as chopped almonds and walnuts.

When I got back to Chicago I knew I had to make a batch of my own ASAP. When I looked at the recipe I realized I could use coconut oil instead of olive oil. I hadn’t used coconut oil since I made this recipe so I figured it was a great opportunity to see what else it could do. I also found these roasted coconut chips at Trader Joe’s, which provided the perfect crunchy addition.

You could easily add some dried fruit, too, but my favorite way to eat granola is over plain non-fat greek yogurt with fresh sliced strawberries. Yum!

One thing to note when you make this recipe is that it has an egg white in it. The point of the egg white is to create little clusters of granola–you can clearly see did not happen in my batch. Of course, I had to consult my mom and she pointed out that you’re supposed to whip the egg white (included in the instructions below) with a whisk until slightly frothy. I just gave it a few turns with a fork, which is why it didn’t actually accomplish this clustery job. Next time I make this recipe I’ll be sure to show you what it looks like when you whip it whip it good...

Roasted Coconut Granola

Ingredients

3 cups old-fashioned oats

1 1/2 cups chopped raw pecans

2 oz roasted coconut chips

1/2 cup maple syrup (or agave or honey)

1/4 cup warmed coconut oil

1/4 cup sesame seeds

1 1/2 tsp sea salt

1/2 tsp cinnamon

1 egg white, beaten with a whisky until slightly frothy

Preparation

Preheat oven to 300 degrees. Combine all ingredients in a bowl and toss to combine. Pour onto a parchment-lined baking sheet. Bake about 50 minutes, stirring once or twice while baking. Let cook on baking sheet.

Recipe adapted from Bon Appetit

Red Pepper, Potato & Spinach Frittata

May10

Red Pepper, Spinach & Potato Frittata

I have this thing about eggs. And by “this thing” I mean I’m not very good at cooking them. Sad, but true. So I was a little skeptical when I set out to attempt a frittata which includes eight–count them–eight whole eggs. Still, I was determined and it couldn’t have been any easier or tastier! Plus, who doesn’t love a one pot, er, skillet meal? I’ve made this recipe both with a potato and without and it was awesome both times. I also added a bag of raw spinach as a great way to sneak in some healthy and colorful greens. The secret to that golden color on top? When it’s done cooking, place the skillet under your broiler for about two minutes. Voila!

The frittata is hearty enough to serve as dinner (yes, even for the person in your life who claims he or she doesn’t like breakfast for dinner….don’t listen to them and just make it, they’ll love it). It also makes filling leftovers for lunch and is super easy to whip up for a crowd for brunch.

My favorite way to eat it: Served alongside a big pile of mashed avocado or guac!

Red Pepper, Potato & Spinach Frittata

Serves 4

Ingredients

Olive oil

1/2 medium onion, chopped

1 red bell pepper, stems, ribs, and seeds removed, sliced into very thin strips

1 russet potato, peeled and cut into thin round slices

Salt & pepper

1 bag baby spinach

8 large eggs

1 Tbsp Sriracha (optional)

Preparation

Preheat oven to 400. Heat some olive oil in cast iron skillet over medium-high heat. Add onion and bell pepper, and cook, stirring occasionally, until peppers soften, about 3 minutes. Add spinach. Saute until wilted. Remove onion, pepper, and spinach to a bowl and set aside.

Add a little more olive oil to skillet. Add potatoes and season well with salt and pepper. Cook until potatoes are lightly browed, about 10 minutes. Transfer potatoes to bowl with onion mixture and toss to combine. Return mixture to skillet, flatten so it’s evenly spread across the bottom.

In a bowl, beat eggs and season with some salt and pepper. Add Sriracha and beat to combine. Pour eggs over potato mixture, tilting skillet to distribute evenly. Bake in oven about 15 to 20 minutes until set. When finished cooking, remove skillet from oven. Move the top rack to the highest location and turn on the broiler. Place skillet under broiler for about 2 minutes until the top turns golden brown. Cut into wedges and serve.

Perfect Roast Chicken

Apr25

Crisp, juicy roast chicken

Are you ready for a recipe that takes less than 60 seconds to prepare, but looks like you spent hours cooking and makes your home smell incredible? Done.

Here’s how it all goes down: Place as many chicken pieces as you can comfortably fit into a baking dish. (I used four thighs and four legs, but you can use any kind that you like including chicken breast.) Drizzle chicken liberally with olive oil. Sprinkle (there was no measuring; as a devout measurer I promise you don’t need to) each piece with salt and ground black pepper. Sprinkle each piece lightly with some paprika and garlic powder. Place in a 425 degree oven and cook for 30-35 minutes. That’s it!

I served the chicken with a mango, avocado, and strawberry salsa* on top of arugula for a light and fresh meal, but the options are truly endless when you start with juicy, flavorful roast chicken. Enjoy!

*Salsa recipe similar to this one, plus two mangoes, a handful of sliced strawberries, and chopped cilantro.

Perfect Roast Chicken

Ingredients

Bone-in skin-on chicken parts (I used 4 thighs and 4 legs)

Extra virgin olive oil

Salt

Pepper

Paprika

Garlic powder

Preparation

Preheat oven to 425. Add chicken to baking dish. Drizzle liberally with olive il. Sprinkle each piece with salt, pepper, paprika, and garlic powder. Bake 30-35 minutes until juices are clear. Let sit for about 5 minutes. Serve.

Meaty Baked Ziti

Apr22

Meat sauce + pasta + mozzarella = delicioso

Oh how I desperately wish I had better photography skills….and more sunlight in our apartment…and the ability to cook in the middle of the day so I could take photos in the daylight so you could more accurately see just how insanely delicious this meal was. Heck, I wish you could come over for dinner and have a bite. We still have leftovers!

If the photo doesn’t do the meal justice (it doesn’t) I’m sure the recipe will: My favorite meat sauce recipe, plus almost fully cooked ziti, plus freshly shredded, soon to be gooey mozzarella cheese. Pour it into a casserole dish and cook at 400 degrees for 20 minutes. Boom.

True story: I cooked with cheese. I ate cheese. I liked cheese. Please don’t go spreading this around, it’ll tarnish my cheese-hating reputation.

Let’s move on.

I was so proud of my accomplishment that, upon tasting it, I declared to Robert he should make me his wife. Good thing I happen to have a few other attributes going for me besides the occasional culinary success. Sometimes humility isn’t one of them.

This is what my Saturday night looked like!

Meaty baked ziti + arugula salad + fava beans

Meaty Baked Ziti

Serves: 6

Ingredients

2 tablespoons olive oil

1 pound lean ground beef

1 large onion, chopped

4 garlic cloves, minced

1 tsp dried basil, crumbled

1 tsp dried oregano, crumbled

1 tsp paprika

1/2 tsp crushed red chili peppers

1 (28 oz) can plum tomatoes, drained, chopped

1 (15 oz) can tomato sauce

1/2 cup red wine

1 pound ziti

2 cups shredded part-skin mozzarella cheese (I recommend buying a ball of fresh mozzarella and shredding it yourself)

Preparation

Heat oil in a pan over medium-high heat. Add ground beef and cook until brown. Tansfer beef to plate. Add onion and garlic to skillet and sauté until onion is tender, about 5 minutes. Stir in basil, oregano, paprika, and red chili peppers and continue cooking 1 minute. Return beef to skillet; add tomatoes, tomato sauce ,and wine. Simmer on low heat for about 20 minutes.

Preheat oven to 400.

While sauce cooks, cook the pasta just shy of the recommended cooking time (about 7 minutes if the box says 9 minutes.) Drain and rinse with cold water to stop the cooking.

Return pasta to pot, add meat sauce, and toss to coat evenly.

Pour half the pasta and sauce mixture into a 9 x 13 casserole dish. Top with half the cheese. Add the rest of the pasta and sauce and top with the remaining sauce.

Cook about 20-25 minutes until sauce is bubbly.

Wedding Wednesday: Our Save the Date!

Apr17

Today’s the day! I’m over the moon excited to share our Save the Date with you! We had the most fun putting it together on Minted. We kept switching up the photo in the design process, but always came back to this one and I’m so happy we did. No matter how many times I’ve seen it before it always makes me smile.

A Balanced Life Cooks