Summer Squash Ideas

Phew, so much time on my hands that I'm forgetting about my to do list! Funny how that happens. If that to do list gets away from me the day becomes a black hole. First item on the list - find a job... check! Second item on the list - cook up that summer squash that is growing like crazy in the backyard... check! Third item - blog it... well that has taken a bit too long, so here are some fun ideas if you like to eat summer squash.

The first item I threw together is a quick pan fry of baby squash, ghee and mint. Yes, mint. It was pretty delicious! If you are a beginner in the kitchen, ghee and mint are great starts! They taste so wonderful on their own that you should have confidence that they will taste just as delicious together when paired with some summer squash.

No mint on hand? Try dill. No dill? Try basil... get the picture? Herbs are a cook's best friend (that and butter). Don't be shy!

Baby Squash Saute - Working Girl's Version

1 lb baby summer squash sliced about a 1/4 '' thick

3 tbsp Ghee

2 tbsp diced mint leaves

(crumbled goat cheese is the secret ingredient)

Begin to melt the ghee on medium heat. Toss in the summer squash and let it sizzle for about 5 minutes. Stir in the mint with the stove still at medium heat. I like to caramelize my squash a little so tend to keep it on the pan a little longer. Once cooked through, add to a bowl and sprinkle some crumbled goat cheese on top for fun.

Next installment of summer squash coming soon! Egg white and squash frittata ... for my healthy friends.

Life of Leisure

Yes, I am living the life of leisure. However, I'm not so sure if this is how life should be at 26 years old... but I'll take it for now. The best part of unemployment is having time to realize what it is I truly want to do as a career. The bad part of unemployment is that my blog title no longer makes sense: nope, not a working girl - nope, not in the corporate world. Although I have to admit it feels really good to read that previous sentence.

The world is my oyster! I can now move forward towards my personal legend! I have seen the light! And I will be taking this amazing avocado salad dressing with me to top all the bland cooked chicken and boring vegetable salads that cross my path!

Smooooth Avocado Dressing

adapted from Choosing Raw

1 avocado

1 garlic clove

4 tbsp olive oil

1 lime (juice & zest)

salt to taste

pepper

1/4 tsp dijon mustard

1 tbsp cumin

* I'd add a cup of cilantro if you have it on hand

1/4 cup - 1/2 cup water

Combine all ingredients, except the water, in a food processor until smooth. Slowly add the water until you get the consistency you are looking for. The sauce is great on salads, chicken, pork tenderloin, grilled eggplant, the list goes on.

Summer Watermelon Salad

It's definitely summer in Southern California. I've been spending my new found freedom (ehem unemployment) catching up on books I haven't had time to read, spending time with friends and family, working on applications to grad school, planning a trip to Latin America, and, of course, cooking up a storm. Life couldn't get any better - that is, until I discovered this amazing watermelon salad.

Personally, I'm not fond of the watermelon salads that add cheeses or meats; I find them very off putting and normally avoid them at all costs. This watermelon salad, however, is very different. It's dairy free (like watermelon salads should be) and tastes like a daiquiri from your favorite tropical location. Convinced? I am!

Summer Watermelon Salad

about 4 cups cubed watermelon

1 lime (for juice & zest)

2 tablespoons chopped mint

1 tablespoon chopped basil

In a large bowl combine watermelon and the juice & zest of one lime. Toss in the mint and basil. Let the flavors marinate for about 15 minutes. Serve with your favorite BBQ or keep in the fridge for dessert after BBQ. You could even use the juices from the salad to create a delicious summer martini.

Almond Butter Banana Blondies

Decadent and healthy? It's possible with these Almond Butter Banana Blondies. They're dairy free, sugar free, gluten free and yet they still taste pretty amazing. I think I ate about half the pan over the course of a week... a little bit at work with my coffee, a little bit after dinner, a little bit for breakfast... ridiculously delicious and satisfying.

This is what I like to call a "one bowl" recipe. "One bowl" recipes use one bowl to mix all of the ingredients . . . they're great if you don't have too many tools in the kitchen or if you are just too busy to bake.

Almond Butter Banana Blondies

adapted from Elana's Pantry

1 (16 oz) jar of roasted Almond Butter

1.5 ripe bananas

1 cup maple syrup

2 eggs

1/2 teaspoon sea salt

1 teaspoon baking soda

1 scoop Chia Seeds (optional... you could add flax seeds too)

1 cup dark chocolate chips (optional)

Pre heat the oven to 325 degrees. Dump the almond butter into a large mixing bowl, add the banana and stir until banana is incorporated. Add the maple syrup then the eggs. Once all of these ingredients are well combined, add the sea salt & baking soda, mix well. Lastly add the chia seeds and chocolate chips (reserve about 3 tablespoons of chocolate chips).

Pour the batter into a well greased 9 x 13 pyrex baking dish. Scatter the remaining chocolate chips over the top of the batter to make it look pretty! Bake for around 35 minutes. I had to bake mine for longer . . . I've accepted the fact that every oven is different.

Remove from oven and let cool. You can store these awesome Almond Butter Banana Blondies in the fridge. Next batch I may even try freezing.

Enjoy!

Quick Cooking with Quinoa

It's amazing how fast the natural foods industry moves to get popular items on the shelf for the masses. There's the soy milk craze, acai craze, and now I'm starting to get the sense of a quinoa craze. It's everywhere! Its even showing up at local restaurants as side dishes, who would have thought? Check out this recent article Link

So, I've been cooking with quinoa for a couple years now. At first it tasted funny, there was no satisfaction from eating it, and I always ate it plain. . . a huge mistake! After lots of experimenting in the kitchen, I now love how versatile the seed is - I eat mine for breakfast with almond milk, coconut flakes and a banana, for lunch in my salad or for dinner with some veggies & protein! The best part is, it only takes about 20 minutes to cook. The second best part is, you can really make quinoa suit your personal tastes.

For savory, I'm posting one of my favorites. . .

Quinoa with Leeks & Asparagus

3 leeks chopped up (about 1 1/2 cups)

1 bunch of asparagus (I pick the skinny stalks)

Pepper

Pinch of Salt

Maybe a tablespoon or two of white wine

2 cups cooked quinoa

Olive oil

Cooking the quinoa

The proportions are simple: 1 cup quinoa to 2 cups water. Place everything into a sauce pan, turn the burner on high and bring the water to a boil. Once boiling, turn down to simmer, cover and let it sit until water is fully absorbed. This may take around 20 minutes... not that long.

The good stuff

Dice leeks into small slices. Be sure to clean them really well before chopping. Wash and dice asparagus. In a large sauce pan, add some olive oil over medium heat and stir in the leaks. Once leeks become transparent, add the asparagus. Add salt & pepper to taste... I even threw in a couple tablespoons of white wine (psst secret ingredient). Let everything marinate. The asparagus will turn a vibrant green and the leeks will start caramelizing. After about 8-10 minutes, add 2 cups of cook quinoa. Toss around to soak up the flavors. You could even let the quinoa crisp up a bit on the bottom of the pan.

This makes about 4 ample servings. I topped mine off with a fried egg and some avocado.

Breakfast for Athletes

I love pancakes but I don't love the heavy, slouchy, lazy feeling I have after I gorge myself with buttermilk pancakes, french toast or waffles. As a result, I rarely eat such high density, carb overloading options for breakfast, especially during the week days.

This new recipe is anything but unhealthy, yet it also satisfies the pancake cravings. Using coconut flour (you can find this at your local Whole Foods), whipped-up egg whites and a ripe banana, you are able to achieve a "pancake" like breakfast that leaves you feeling satisfied and ready to take on the day. I promise.

Just check out this recipe below...

Banana Pancakes... a lighter version

2 large bananas, smashed

2 eggs

2 egg whites

2 tbsps high quality honey

2 tsps vanilla

1 tsp baking soda

1/4 cup coconut flour (or Almond Meal)

Olive oil or butter for the frying pan

Directions

Combine smashed bananas, eggs, honey, vanilla and baking soda with a whisk or fork. Add the coconut flour and combine well. In a separate bowl, beat the egg whites until soft peaks form. Fold the whipped egg whites into the pancake mixture.

I like to top mine off with some blueberries while they are cooking in the frying pan. You could also add some coconut flakes, strawberries, walnuts, you get the idea.

In a frying pan, heat 1 tbsp butter or olive oil. Lastly, fry up your "pancakes"!

Recipe courtesy of a new Paleo/Gluten/Fitness friendly blog, SweetCheeksHQ.com

Teach Every Child About Food

For my fellow food bloggers to pass along. Food education is just the beginning of a total transformation of the American Lifestyle. Change starts with you.

Blogging Scones

So I'm not too sure how long my break from blogging really was, but I hope that this new recipe will help me redeem myself in the food blogger universe.

It has been a fantastic 2010. The year started off with a fabulous trip to Cabo San Lucas... sun, chips, guacamole, beer, chips, guacamole... a working girl could get used to the vacation life. Unfortunately, reality hit with a small cold and piles of work with no end in sight. Fortunately, inspiration arrived in the form of a Culinary Institute of America Breakfasts & Brunches Cookbook which finally provided me with a ham and cheese scone recipe that I plan to stick with all year long.

Although a tad on the sweet side, these ham & cheese scones are perfect for a Sunday brunch. They come out of the oven very moist with tons of flavor from the ham, cheese and scallions. If you aren't a fan of the sweet and savory, you could easily replace the ham & cheese with some fruit of choice - that's why I love this recipe. It's versatile and simple, allowing the chef in the kitchen to take the reins.

Ham & Cheese Scones

The Culinary Institute of America: Breakfasts & Brunches

3 cups all-purpose flour

1/2 cup sugar

2 tbsp baking powder

1/2 tsp salt

1 cup medium-diced ham

1/2 cup medium-diced cheddar cheese

1/2 cup sliced scallions

2 cups heavy cream.

Preparation

Cut two 10-inch circles of parchment paper. Use one to line a 10-inch round cake pan and reserve the other piece

Scones

Sift the flour, sugar, baking powder and salt together in a mixing bowl. Add the ham, cheese, and scallions and toss together with the dry ingredients until evenly distributed. Make a well in the center of the flour mixture. Add the cream to the mixture and stir by hand jut until the batter is evenly moistened. Place the dough in the lined cake pan and press into an even layer. Cover the dough with the second parchment paper circle. Freeze the dough until very firm, at least 2 hours.

Preheat the oven to 350F. Prepare a baking sheet by spraying it lightly with cooking spray or lining it with parchment paper. Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board. Cut the dough into equal pieces and place the individual pieces on the baking sheet about 2 inches apart.

Bake the scones until golden brown, 30-40 minutes. Cool the scones on the baking sheet for a few minutes, then transfer to cooling racks. Serve scones warm or at room temperature. They are awesome the same day they are made but of course, you may freeze them for up to 4 weeks.

Recovering, then doing it all over again.

This recipe is all about recovering. Earning back those calories you spent on pumpkin pie, extra gravy, delicious homemade challah stuffing ... ehem the best stuffing ever... and whatever it was that your little heart desired. I almost feel like Thanksgiving sets off a feeding frenzy, one that is influenced by cold weather and the fact that my office is starting to fill up with gifts in the shape of Holiday treats. I pride myself for my usual resistance to free treats in the office, but this time of the year, my self control dwindles. A little bite here, a handful of something there and all of a sudden I am slumped over my desk with very little energy to do anything else but head back to the break room and, well, eat more.

Back to recovery. Ellie Krieger's Curried Butternut Squash Soup from her book "The Food You Crave" is a healthfully sweet dish that will leave you dishing for more. Full of vitamins and minerals, also free of cream, sugar, and grease, it's filling and delicious. The perfect compliment to nursing a Thanksgiving feast hangover, and it will definitely never leave you slumped over your desk at work. I recommend making a big batch, freezing some, and saving some for lunches and dinner. It goes great with some homemade croutons or shaved Parmesan cheese.

Curried Butternut Squash Soup

Ellie Krieger's The Food You Crave

1 tablespoon canola oil

1 large onion, chopped (about 2 cups)

2 cloves garlic, minced (2 teaspoons)

One 2 1/2 pound butternut squash, peeled, seeded, and cut into 1-inch cubes

6 cups low-sodium chicken or vegetable broth (I used vegetable)

1 tablespoon plus 2 teaspoons curry powder

1/2 teaspoon salt, plus more to taste

2 tablespoons honey

You will need a large soup pot and a blender or hand help immersion blender. Heat the oil over medium heat in a large soup pot. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the squash, broth, curry powder, and salt and bring to a boil. Reduce the heat to medium-low and simmer until the squash is tender, about 15 minutes. Remove the soup from the heat and stir in the honey. In two batches, puree until smooth in the blender. Make sure soup is very smooth with no lumps. Taste and season with salt if necessary. Top it off with some homemade croutons, Greek yogurt or Parmesan cheese.

Thanksgiving Side Dishes

Over the past couple weeks I just haven't been able to get a break from this lingering cold. Starting with a cough three weeks ago, it has now showed up in the form of a sore throat. Double ugh. The worst part is I've had to take time off from work, something I'm not too fond of doing, especially when it's considered a "sick day." I'd much rather have the opportunity to call it a "personal day," a day full of adventure and excitement with shopping or hiking on a weekday. Instead, I'm couch surfing with Oprah and my Antioxidant Green Tea.

So with lots of time on my hands, I've begun to think about Thanksgiving, a wonderful holiday that is just around the corner. Last year my obsession for the holidays was healthy and natural ingredients. Anyone who cooks sans sugar or sans white flour understands the difficulty to get flavors and textures perfected. Something that I stay true to is cooking with the freshest and purest ingredients, for example, relying on the flavor of the sweet potatoes, not the marshmallows. This holiday season, however, is going to be decadent! Starting with a quick cooking class at Lets Get Cooking, the itinerary for this class is quite gourmet. In the mean time, here are some healthier recipes that may work great for your Thanksgiving dinner. . .

Sweet Potatoes with Almond Oil

Rustic Kale & Roasted Walnut Pasta

Cranberry Sauce

Roasted Brussel Sprouts with Dill