goat cheese phyllo tarts

I love goat cheese and I really love it sprinkled over the salads I bring to work. So I added it to the grocery list when the husband went to the store.

I didn't specify how much goat cheese to buy, so the husband came back with a 10 oz loaf. I don't want to look at the receipt to know how much 10 oz of goat cheese was, but I did know that it was more than enough that I could get through before it went bad.

Rather than make copious goat cheese salads, I went the opposite direction, and made goat cheese tarts.

First off, I'm someone who always makes their own crust, always. But time is precious, and even more so recently, so to save my sanity, I bought store-bought phyllo crust. Pretty good, and it makes this recipe really easy (yet they look super fancy).

goat cheese phyllo tarts

4 oz of goat cheese
1 egg
2 tbs of honey or maple syrup
1 package of phyllo tarts
toppings-- I used fresh raspberries.

Preheat oven to 350 degrees.

With a mixer, blend goat cheese until creamy, about 2 to 3 minutes. Add egg and honey and continue to beat for another minute or two until frothy.

Pour goat cheese mixture into each phyllo tart, filling each one to the brim.

Bake in oven for 10 minutes, or until filling has puffed and is golden in color.

Remove from heat and top with a raspberry, or other topping of your choice.

Feel really accomplished for making something that looks so fancy in about 20 minutes.

xo, erika

veggie and brown rice salad with peanut butter hoisin dressing

Confession. I love peanut butter. I mean, I liked it growing up, but lately it's like I've discovered it anew. Besides eating it on toast, or slathered on bananas, I'm putting it in sauces and dressings at least once weekly. Maybe twice. We are going through jars of peanut butter like most people go through a half-gallon of milk.

My current favorite version of peanut sauce is combined with hoisin, a plum-soy Asian condiment. While you can make this dressing with soy sauce, the hoisin takes the peanut butter to a whole other level. It makes every salad exciting-- even ones with humble ingredients like rice and cabbage.

What's great about this meal is that it can be assembled in 15 minutes if you have precooked rice. Which, I highly suggest you get.

veggie and brown rice salad with peanut-hoisin dressing

2 cups cooked brown rice (cook it a few days ahead and keep in the fridge, or I suggest Trader Joe's precooked brown rice -- all you do is microwave it for 60 seconds.)
2 cups shredded cabbage (I like purple)
2 avocados, diced
1 cup shredded carrots (use a grater, or even buy them preshredded to save extra time)
1 cup kale, leaves torn into bite-size pieces
sesame seeds as garnish (optional)

dressing:
1/4 cup natural peanut butter
2 tbs hoisin sauce**
3 tbs water
1/2 tsp black pepper
1 tbs rice vinegar
1/2 tsp siracha sauce (or more to taste, depending on how spicy you want it)

whisk together dressing ingredients until smooth.

toss dressing with veggies and rice.
garnish with sesame seeds.
keeps for 1 to 2 days, covered, in the fridge

**don't have hoisin sauce? use soy sauce and and add 1/2 tbs brown sugar and half the amount the water

Eat up.

xo, erika

strawberry-rhubarb mini pies

I have a enormous rhubarb plant in my yard. The thing grows nearly out of control. It sits on the edge of my driveway and I pretty much ignore it. My mother-in-law gave it to me, and I stuck it in its spot just to stick it somewhere.

Now, a few years later, I have rhubarb and then some, and it's always a weekend activity to try and come up with a way to use it.

this weekend's activity: strawberry-rhubarb mini pies,  just because everything, especially pies, are cuter in miniature size!

crust: (makes crust for 12 mini pies)
1 cup flour
3 to 5 tbs. ice water
1/3 C. chilled butter, diced
1 tsp salt (optional)

In large mixing bowl, whisk flour and salt together. Add shortening and mix with pastry blender till it looks like course crumbs. Add ice water a few tablespoons at a time mixing with a fork till dough starts to clean the sides of the bowl and pull into a ball. Place it in a sandwich bags and refrigerate for at least an hour. (You can refrigerate this longer, but it can get tough if you leave it in there overnight.)

Sprinkle your work surface and rolling pin with flour (and have flour on hand.) Roll out 1 bag of dough to about 1/4 of an inch thick slowly and gently. Do not overwork the dough-- it will make it unhappy.

filling:
2 cups diced rhubarb stalks
1 cup strawberries
1 cup sugar
3 tbs flour
1 tsp lemon zest
1/2 tsp lemon juice

Mix filling ingredients, set aside.

Once the dough is rolled out, use a measuring cup -- I used the "1 cup" size -- to mark circles. Place each circle in a muffin tin, and carefully spoon two heaping spoonfuls into each tin. Be careful not to overfill!

If you have remaining dough, you can cut little strips to do a lattice work over the pie filling.

Bake at 375 degrees for 30 minutes, or until the tops are golden and the filling is bubbling.

Remove from oven, let sit for 5 minutes, but don't wait until too long to remove your little pies-- hardened rhubarb filling can make them hard to remove!

enjoy!

xo, erika

asparagus oyster sauce stir fry

When I first started playing around with Asian recipes, I noticed that a lot of recipes called for fish sauce or oyster sauce. I had never cooked with either of these, and to be honest, the first time I removed the cap of a bottle of fish sauce, I was wary that such a strong-smelling condiment would be necessary or even good in a dish.

I was proved wrong, of course. Both fish sauce and oyster sauce are final touches to popular dishes ranging from curries to soups.

Now I have both sauces in my fridge and have found that both can be used to add a depth of flavor to most dishes, Asian or not.

Of the two, oyster sauce is a little more palatable on its own, so if you're hesitant about the fishyness of these sauces, I would try this one. Make sure you find one that does not have MSG or other preservatives in it -- like Lee Kum Kee's Panda Brand -- and remember, a little bit goes a long way.

I had a ton of asparagus on hand-- it's on sale everywhere here-- and with some brown rice, it made for a great lunch or light dinner.

asparagus oyster sauce stir fry with rice
1/4 lb of asparagus, washed and cut into 2-inch pieces (cut off hard ends)
2 garlic cloves, diced
a few slices of fresh ginger, grated (tip: keep your ginger root in the freezer-- it will stay fresher longer and will still work great in any dish)
2 tbs peanut oil or other high-heat oil
cooked brown rice

sauce:
1 tbs oyster sauce
3 tbs rice vinegar
whisk together
(I use a 3:1 ratio for the sauce-- feel free to alter for more or less people)

Heat a pan to high-heat and add oil.
Once oil starts bubbling, turn down heat to medium high and add garlic and ginger.
Cook, stirring constantly, for one minute
Add asparagus and cook for just 2 to 3 minutes until asparagus is crisp tender, but still bright green.
Stir in oyster-vinegar sauce and heat for 30 seconds.
Remove pan from heat, continuing to stir as the pan cools down.

Serve with brown rice. Drizzle remaining sauce in the pan over the rice if desired.

I was given Lee Kum Kee Panda Brand Oyster Sauce to try out in my cooking; all opinions are my own.

fish tacos and lime slaw

It's not quite summer, but after a winter of stews and roasted veggies, I am ready for some summer food.

For two days, Seattle was fully on team spring with balmy temps and cloudless skies. Now we're back to typical, moody April weather but during those few perfect days, I decided to eat like it was summer.

One of my favorite summer meals? Fish tacos with a light, lime slaw. (And I know limes are really pricey right now, but I couldn't resist.)

Fish tacos:
1-2 lbs of white fish (serving size is about 6 oz per person)
1/2 head of cabbage shredded or 1/2 bag of pre-shredded coleslaw mix
1 lime
1/4 cup of plain yogurt
1 tsp cumin
salt and peper to taste
handful of cilantro leaves, chopped
corn tacos, heated
optional toppings: avocado, hot sauce

Rub white fish with cumin and barbecue or pan cook. (Nervous about cooking fish? This article is helpful.)
Meanwhile, whisk together juice of one lime, yogurt.
Toss with cabbage and cilantro.
Top each corn taco with fish, slaw, and avocado and hot sauce.

Easy, delicious, almost summer meal. June, you're coming soon, right?

xo, erika

soba noodles with avocado, snap peas and peanut-sesame dressing

I was trolling Pinterest the other day, and for whatever reason, I saw numerous recipes centered around soba noodles. They sounded good so I pinned a few and next time I was at the Asian grocery store, I picked up a package.

Soba noodles are buckwheat noodles. Buckwheat is not actually related to wheat so buckwheat noodles are usually gluten free. They also higher in protein than other grains.

Also, soba noodles are delicious. The husband loves them -- I love them -- and so we've cooked with them three times in the last two weeks.

Only downside is they can be a bit pricey if you don't get them at an Asian grocery store. You may find a better deal for them online, too. I just know that my local grocery store offered them for around $5. Yikes.

They are delicious cold or warm and have a slightly nutty flavor so they don't need a ton seasoning. I love them with a peanut or sesame-based sauce and fresh veggies.

soba noodles with avocado, snap peas and sesame-peanut dressing
2 bunches of soba noodles (an 8-oz package usually comes with 4 separate bunches)
dime size piece of fresh ginger, grated.
2 garlic cloves, minced
1 avocado
2 cups of snap peas, ends cut
3 carrots, peeled and diced
cilantro - optional for garnish
sesame seeds - optional for garnish

Cook noodles according to package directions. Rinse with cold water and toss with a tiny bit of oil if you don't want them to stick together. Be careful not to overcook the noodles as they can get gummy.

Sautee garlic cloves and ginger for a minute on medium heat in cooking oil (I use peanut here). Add carrots and saute for about five minutes, to soften. Toss in snap peas and continue to cook until snap peas are soft and carrots are fork tender but not mushy. (The veggies are best with some crunch to them.)

sesame-peanut dressing
1/3 cup natural peanut butter
2 tbs low sodium soy sauce
1 tsp sesame oil
juice from half a lime
salt, pepper to taste

combine ingredients and whisk until blended.

Remove veggies from heat, toss with noodles. Add in diced avocado. Toss with dressing and top with sesame seeds and cilantro and additional lime juice and red pepper flakes, if desired.

yum.

xo, erika

20-minute meal: argula pesto pasta with peas and sausage

I love to cook, but to be honest, the husband cooks most weeknights. He gets home way before me (shorter commute -- jealoussss) and he also told me a while ago that he likes to bless me this way. I'm not arguing.

What I do for him, however, is find the recipe and ingredients for dinner. We meal plan Sundays and then I usually email him a recipe or instructions for dinner earlier in the afternoon. Our favorite recipes-- or at least my favorite recipes-- are chock full of veggies from our veggie box and have a little bit of meat. (I could go vegetarian but the runner husband loves a bit of meat or lean protein in our meals.)

This is a recent fave.

Argula Pesto Pasta with Peas and Spicy Sausage

Argula Pesto:
2 handfuls of washed, shredded argula leaves
2 tbs of olive oil (more if you need it-- my blender usually requires more)
1 tbs of grated parmesan cheese
2 cloves of garlic, minced
salt + pepper to taste

Put all the ingredients in a blender and blend until smooth.

Pasta:
whole-wheat rotini noodles
2 cups of frozen peas
2 organic chicken sausages (I love Adell's brand)

Cook rotini noodles according to package. Stir in frozen peas moments before noodles are done. Rinse & drain noodles.

Meanwhile, cook sausage according to directions in pan. Remove from heat and dice.

Mix noodles with sausage, peas and top with argula pesto.

Serve and enjoy!

xo, erika

gallery wall

One thing I've been wanting to do for a long time is make a gallery wall around my TV. I never loved how our TV just sat, the focus point in our living room, so I thought that by surrounding it with art would help it blend in.

There isn't a right way or wrong way to make a gallery wall-- I've always been told to collect the things you love. If you love them all, there will likely be a connection with them-- whether it's color or style.

I like what I've so far-- but like the rest of my house -- I feel like it will never be done -- it will always need further tweaking.

Last note -- yes, the empty frame. My husband picked up on this right away and told me I was super hip for doing this. I didn't want to tell him that the "empty frame" isn't a new idea -- in fact, it might not even be "cool" anymore.

Art:

1) to do justly, love mercy & walk humbly print (one of my favorite verses) -- french press mornings

2) I painted this. (a cocktail + a little bit of inhibition = not bad abstract art!)

3) vintage find

4) isn't life lovely? print from cute new printable shop End Quote Studio -- check it out!

5) adorable little creature illustrations from IKEA. (They're $3 for a set of 5!)

also -- curtain panels are also IKEA, flowers are from The Felt Flower Shop and the blanket & the chair are thrift store finds.

chili is for lovers

While some people give cookies or cake or chocolate for Valentine's Day, I honestly think chili is just as good -- or maybe an even better -- option for the one you love. 

And let me get this right out of the way -- this is not a chili for the faint of heart or the vegetarian -- this chili has bacon and steak and beer in it.

But if you make it for someone who loves steak and bacon and beer, you're guaranteed a good response.

the best chili ever
1 walla walla onion, diced
3 garlic cloves, diced
4 pieces of nitrate-free bacon
1 lb steak, diced
2 tsp cumin
1/2 tsp paprika
1/2 black pepper
1 can of beer -- preferably a lager
2 cans kidney beans
1 can pinto beans
1 tbs tomato paste
1 can diced tomato and the juice
2 cans green diced chilis
2 tsp hot sauce (I like tapatio)
1/2 cup water

In a big pot of medium heat, cook bacon.
Remove bacon and drain on paper towels.
Pour out half of the bacon grease.
Cook onion and garlic in remaining bacon grease (yes, this is key!)
Meanwhile, rub steak pieces with cumin, paprika and black pepper
Place steak in pot, cook each sides for a minute
Pour can of beer over steak and reduce heat to medium-low.
Cook steak and beer until beer is nearly all evaporated.
Add beans through water and bring to a boil.
Boil for a minute, then reduce heat to low and cook for at least an hour (the longer the better!)

I let the chili simmer nearly all day-- this ensures a really deep flavor.

To serve, crumble bacon on top and serve with other toppings -- cheese, peppers, avocado, and more!

xo, erika

recipe: peanut butter oatmeal chocolate chip cookies (gluten free)

I've always been someone who operates with the belief that sweets are just going to be bad for you. They have to have two sticks of butter, 12 eggs, and more butter, to be delicious.  When I eat breakfast, lunch and dinner -- that should be healthy-- but if I am going to have dessert, I am going to indulge.

However, I have a friend who has had stomach issues for years, so she was trying out an elimination diet to get to root of it.  But it was her birthday and I desperately wanted to make her something sweet and delicious that would fit her current restrictions, so I made this gluten-free, dairy-free brownies. And despite my initial skepticism, they were delicious (like, go make them now kind of delicious). And, even better, they were easy and didn't have any weird additives. I could make them out of what I had on hand.

So I started thinking... maybe desserts could be slightly healthy...

I started playing around with tweaking some other recipes, and for the Super Bowl this past week, I decided to make peanut butter oatmeal cookies -- but in a similar way to the brownies. And this is what I came up with (and yes, we ate them all in the first quarter.)

I don't know if I could call them healthy but they don't even have one stick of butter in them.

peanut butter oatmeal chocolate chip cookies (gluten, dairy free)
1 cup peanut butter
5 tbs maple syrup (or honey or brown sugar)
1/4 cup sugar-free, natural applesauce
2 tbs melted coconut oil
1 1/2 cups oats
1 tsp baking soda
1/2 tsp vanilla extract
1/2 cup chocolate chips (or, you could be really healthy and substitute dried fruit or nuts)

Preheat oven to 350 degrees

Blend peanut butter, maple syrup, applesauce and coconut oil with a mixer until fully blended.
Mix in applesauce and vanilla extract.

Stir in baking soda, oats, and chocolate chips.

Batter will be relatively thick.

Place on sprayed cooking sheet in spoon-sized drops (I use parchment paper because it means even less clean up!)

Bake for 7 to 9 minutes.

Eat them all.

xo, erika

chips + kale spinach yogurt dip

I'm eat healthy most of the time. Salads, quinoa, no processed foods, yadda yadda. But I do profess a deep love for homemade desserts, beer, and chips and dip. 

And it's football season, as well as nearly Super Bowl season, so I say it's time to get into the chips and dip.

But it's still January and resolution season, so let's not catapult all the way to fried potato chips dipped in cheesy bean dip (we'll get there in February).

Instead let's do baked potato chips and veggie chips with a kale spinach yogurt dip. Tyrells Chips sent me some of their chips to try out-- they're all natural, gluten-free and come in great flavors, including my two faves: veggie and salt and pepper. They're super crispy and make a great dip chip (or a eating late at night chip...)

Kale Spinach Yogurt Dip (inspired by Trader Joes' kale spinach greek yogurt dip)

1 cup plain yogurt
2 tbs canola mayonaise
1 tsp honey
2 minced garlic cloves
3 green onions, chopped
1/4 cup diced carrots
1/2 cup diced spinach
1/2 cups diced kale
1 tsp smoked paprika
salt & pepper to taste
1 tsp red pepper (optional--I like a little bit of a kick to dips)

Chop veggies very finely-- the smaller the better.
Mix ingredients well.
Cover and chill in the fridge for a minimum of three hours (to allow flavors to blend.)

Serve with chips, veggies or use it as a spread!



Tyrell Chips gifted me a few bags of chips to try out; opinions, as always, are my own. 

thanksgiving tacos

 
I wish I could be take credit for coming up with this creation, but I heard about it from my friend Leonora who ate it at Renegade Craft Fair in Brooklyn a few weekends ago. I was skeptical until she said: "turkey, cranberry and cilantro." Three really good things. And in a taco. Why not.


You probably have leftovers galore to recreate this dish, but I actually had to make some fresh cranberry sauce. (My recipe is below).

Also, I didn't have corn tacos, so I had to settle for the tortillas, which I realize makes this a Thanksgiving burrito or Thanksgiving wrap, but it doesn't really have the same ring to it as Thanksgiving taco. ;)

Thanksgiving tacos
- shredded turkey meat
- 1 tbs cranberry sauce
- handful of arugula
- couple of sprigs of fresh cilantro
- optional: jalepeno slices, goat cheese


I warmed up a tortilla and topped with the cranberry, argula, cilantro and turkey.  The peppery arugula gives it a nice kick, but I think sliced jalepenos or even some goat cheese would be delish here as well!





cranberry sauce:
I wanted a spicier sauce (as it's acting as the salsa)
- 1 cup cranberries
- 1/4 cup sugar
- 1/4 cup water
- 1 tsp nutmeg
- 1/4 tsp cloves
- 1 tsp grated orange zest (orange peel)

Bring sugar and water to boil, stirring constantly. Stir in cranberries and bring back to a boil.
Reduce heat and simmer until all the cranberries have burst.
Stir in spices and seasoning.
Remove from heat, and let cool to room temperature. (it will thicken as it cools)
Refrigerate any leftovers.



Does a Thanksgiving taco sound crazy? Or would you be willing to try it?

xo, erika

make: pumpkin gnocchi with white sauce

I feel like as soon as it hits October, it's all about the pumpkin recipes.

But now that it has hit November, can we still get on board with pumpkin? Specifically, pumpkin pasta?

I've been wanting to make gnocchi for awhile, and I saw a recipe for sweet potato gnocchi but when I went to make it, I didn't have any sweet potatoes!

But I did have a can of pumpkin puree. And it turns out, they work the same.

 

 

pumpkin gnocchi
1 cup pumpkin puree
1 1/2 cup flour (I did a mix of wheat and wheat. Gluten-free folks, try almond meal)
1 egg
1 tsp sugar
1/2 tsp nutmeg
1 tsp salt
1 tsp pepper

Put all the ingredients in a bowl and mix. The dough should be thick and slightly sticky. You can add more flour here if you want. 

Place the dough on a floured surface and cut the dough into 4 equal parts.

Roll each part into a 1-inch thick roll and slice off 1-inch squares.

Bring a pot of water to a rolling boil.

Drop gnocchi pieces into the water (I did in batches) and when they float to the top, remove from the water and let cool on a paper towel-lined plate.

white sauce
(I'm sure there is a fancier name for this sauce, but growing up, my mom just called it white sauce.)
1 tbs butter
1/4 cup flour
1/2 cup milk
1/2 tsp of pepper

Melt butter over low heat. Once melted, slowly stir in flour, constantly stirring until mixed together.

Slowly pour in milk, stirring constantly while adding.

Continue to stir over low heat until mixture begins to thicken.

Add pepper and remove from heat.

Pour over gnocchi and serve immediately.