Posts tagged ‘food’

September 19, 2013

Crazy Good Quiche for this gnashers return

I’m back! So much has happened since my last post…. I kind of let my job get the best of me and dropped blogging for a while. I was still in the kitchen, but not near as much as I would have liked…. Well, boy has that ALL changed. I’ve since moved to Northern California, I now work for Whole Foods (doing what I love most, being around FOOD!), and I’m ready to get blogging again!

A picture of the view on Los Gatos Creek Trail – about 5 minutes from my house and my main route to work!

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Since relocating, my mind (and wallet) have gone back to my roots of cooking – savory comfort food, and using what’s in the kitchen. This quiche was inspired by ‘hurry up and use these ingredients before they go bad!’ but turned out being one of the best breakfast items I have ever made (my boyfriend can attest to this). Therefore, we’re just going to get Cali with the name and call this one ‘Crazy Good Quiche’

What you’ll need:

  • 1 bunch Organic Lacino Kale, thinly sliced
  • 1 small sweet onion, diced
  • 4 cooked Chicken Apple Sausages, diced
  • 1 365 brand Gluten Free Pie Crust (it’s quiet good)
  • 6 organic eggs
  • 1/2 cup of Parm, thinly sliced or grated
  • 1/4 cup Milk
  • 1tsp Olive Oil
  • Salt and Pepper, to taste

Method:

Preheat oven to 375. In a frying pan, heat olive oil. Add chopped kale and onion and sautee. Remove from pan and put aside. Keep heat on pan and add diced chicken sausage, sautee until golden on edges. Remove from pan and put with sauteed veggies. In a medium bowl, crack eggs, add milk, salt & pepper and wisk together thoroughly.

Add sautee mix to pie crust, sprinkle cheese on top of mixture and pour egg mixture till the crust is full. Bake at 375 for 35-45 minutes. Remove from oven and let sit for 15 minutes. Enjoy, and don’t forget to save those leftovers!!

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And I’m off to reheat a piece of this! Until next time, gnashers!

April 13, 2013

Quick kale chips

Kale chips are make a great weekend snack and are super easy to make!

2 bunches kale, washed and dried
Sea salt
Pepper
Avocado oil
Lemon

Mix on baking sheets, arrange kale to one single layer, bake in oven at 250 for 30-33 minutes. I told you it was easy!

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January 6, 2013

Curried Couscous with Roasted Cauliflower

Sometimes you just get bored with cooking with the same flavors… so I decided to spice things up a little and try something new. I made this dish as a side to Moroccan Lamb Sausages with Curried Lentil Dip (I like Ah!Zeefa brand). It turned out to be delish AND it’s pretty healthy!

What you’ll need

– 1 cup dried Whole Wheat Couscous

– 1 head Cauliflower, washed and chopped

– 1/2 Sweet Onion, diced

– 1/4 cup Dried Cranberries, chopped

– 2 tablespoons Olive Oil

– 1 tablespoon Curry Powder

– 1 teaspoon Honey

– 1 teaspoon Garlic Powder

– 1 teaspoon Cumin

– 1 teaspoon Cayenne

– Sea salt and pepper to taste

 

Method

For Roasted Cauliflower: Preheat oven to 400. In a large baking dish, add cauliflower, onion, 1/4 tablespoon Curry Powder, 1/2 teaspoon Cayenne, 1 tablespoon Olive Oil, salt and pepper. Toss and roast in oven for 20-30 minutes or until Cauliflower is browned.

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For Couscous: While the Cauliflower is roasting, bring 1 cup of water & 1 dash of Olive Oil to boil. Remove from heat, add dried couscous and cover for 5-8 minutes. In a separate bowl, add dried cranberries, remaining olive oil, curry powder, cayenne, cumin, garlic powder, honey and 2 tablespoons of water. Mix well.

Add cooked couscous and roasted cauliflower, toss together and enjoy! 

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December 23, 2012

Coming back soon!!

Hi Gnashers!

I have to admit, I have been quiet neglectful of my blog and the community, but I’m BACK!! As I get back to cookin’ and working on my goals for 2013 I will be blogging, photo bombing, re-blogging and being active in the virtual world once again. Stay tuned for holiday goodies, menu planning and new ideas!

Be in touch soon…

December 28, 2011

Gnashing Refined’s Seasonal Favorites

This Holiday season has flown by…. with baking, shopping, cleaning, and doing some holiday pampering…oy vey! But there are a few things that made this Holiday season most enjoyable. Each season brings a new set of favorites. Here are this season’s…..

  • Corn Pasta is quickly turning into my favorite pasta. It’s absolutely DELICIOUS (which is what’s most important), AND it’s GLUTEN FREE. I’ve eaten my fair share of brown rice pasta, and although it’s edible, it doesn’t always satisfy my pasta craving. I think corn pasta is going to be a popular food in the new year. This is a great pasta to whip up with some marinara and veggies, or oil and garlic with spinach. You can find corn pasta at Trader Joes.

  • Green Tea Latte’s are a great way to treat yourself to a delicious drink without having coffee. There is nothing more warming, or relaxing, than a warm green tea latte. Order yours with soy milk for a non-dairy treat! But beware, some places use melon syrups that add extra sweetness…. you can always order your drink with one (or no) pumps of syrup.

  • Amanda Skrip’s Creamy Black Bean Recipe is a great way to add some hearty, delicious beans to your diet. This recipe results in some seriously flavorful beans, that are mildly addicting. I plan on constantly having some in the fridge all winter long. (Check out Amanda’s blog, it has so much more deliciousness to offer.)

 

  • Mistos’ are an awesome way to flavor food with oil and vinegar without overdoing it. Releasing the perfect amount of oil for cooking, I use my olive oil Misto daily. Mistos’ are also great for cookouts and camping. Additionally, these make a great affordable gift for the fellow cook.

 

  • An order from Door-to-Door Organics makes my life sooo much easier, and  much more nutritious. If you have a hard time finding quality produce at your local grocery store, or if you’d like to begin to enjoy a wide variety of fruit and veggies, door-to-door is the way to go. During summer I love going to the farmer’s market, but often miss that freshness throughout winter. With weekly and bi-weekly subscription options, and a variety of size options, each week has a new menu of organic goodies to offer. If you don’t like something on the weekly menu, no worries, you can sub-out items for other fresh produce.

 

 

I hope you all continue to have a joyous, and relaxing holiday season. Happy New Year!!

October 16, 2011

Dark Chocolate Chip Almond Butter Cookies

I’m pretty into Almond Butter these days and I was curious to see how almond butter cookies would turn out. I added some dark chocolate chips to give the cookie a richer taste. I found this recipe on the A Spicy Perspective website.These are a great cookie option when looking for a comforting sweet.

What you’ll need:

  • 2 ½ cups flour
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ¾ tsp. salt
  • ½ lb. butter (2 sticks)
  • 1 cup brown sugar
  • 1 cup sugar
  • 1 cup creamy almond butter
  • 2 eggs
  • 1 Tb. vanilla
  • ½ cup Ghirardelli Dark Chocolate Chips
Method:
Combine flour, baking powder, baking soda, and salt in a bowl. Set aside.
In a mixer add almond butter, sugars and butter.

Creamed almond butter, sugar and butter

Once combined, add vanilla and eggs one at a time. Mix throughly. Gradually add dry mixture in thirds. Gently stir in chocolate chips. Bake at  350 for 10-12 minutes or until golden brown. Enjoy fresh out of the oven with a cold glass of milk or hot tea!

Dark Chocolate Almond Butter Cookies

September 22, 2011

Rick Bayless’s Pollo Pulquero (Slow- Cooked Chicken with Tomatillos, Potatoes, and Jalapenos) with Corn Salsa

As a chicagoan, anthropologist, and foodie, I have mad respect for Rick Bayless.  With his educational background in Anthropology, Rick Bayless really gets the importance of connecting ingredients with culture, incorporating new ideas, and making home-style Mexican cooking accessible. I got this recipe from Rick Bayless’s “Mexican Everyday”. This recipe for Pollo Pulquero stood out to me for a few reasons: Slow cooked meat is one of my favorite ways to have meat, the flavors sounded simple and delicious, and it was a recipe that I could easily make around my schedule. This is a great recipe to make before you leave for work, or prep the night before. And let me tell you, the aromatics from this will make your home smell amazing. Of course I had to add my own personality to the recipe, and decided to add some lime to the slow-cooker to bring a citrus flavor. I also decided to serve this with some corn salsa, as it adds a nice sweetness and texture to the meal. I promise if you give this a try, you will not be disappointed!

Pollo Pulquero:

1 medium white onion, cut into 1/4 inch think rounds

2 medium baking potatoes (Bayless calls for red skin, or yukon gold potatoes but I had some baking potatoes and they worked great, you could even use something like purple potatoes, which would work great as well)

4 (or around one pound) skinned chicken thighs*

1 cup cilantro leaves

8-12 Medium Tomatillos, husked, rinsed, and slices 1/4 inch thick

2 tablespoons jalapeno pickling juice

2 diced pickled jalapenos

Half of a lime

Sea salt

This slow-cooker recipe is all about layering. I started with the potatoes on the bottom, then chicken (skin down), cilantro, onions, and tomatillos. Once layered, I poured the pickling juice on top, squeezed lime juice and added the diced jalapenos on top. Be sure to salt between each layer, as this is the only salt in the dish. I set my slow-cooker on low for 8 hours, but Bayless calls for 6 hours on high. Once cooked, I spooned out the extra juice and decided to put it in a small pot and simmer it down a little. The juice is mostly the fat from the chicken skin, but adds some more flavor. Utilizing this juice is purely optional.

Ingredients layered in Slow Cooker

*Bayless’s recipe calls for skinless thighs but my store only had skinned and I thought it would add some great flavor. You can also use pork shoulder  or beef chuck, but Bayless suggests staying away from leaner cuts as they’ll dry out.

Cooked Pollo Pulquero (before excess juice has been removed)

Quick Corn Salsa:

3 ears fresh corn

1/2 jalapeno, seeded and diced

7 grape tomatoes, quartered

Fresh cilantro.

Fresh lime juice.

Sea salt.

Boil corn ears until tender but not too soft. While corn is boiling, chop jalapeno, tomatoes, and cilantro and place in bowl.  Once corn is cooked and cooled, cut corn off of the ear and add to bowl. Add lime juice and salt. Toss mixture.

Plate a chicken thigh and scoop of potato, onion, tomatillo. Add sauce reduction (optional). Top with fresh corn salsa.

Pollo Pulquero with Corn Salsa

The great thing about this recipe is that it’s flexible. If you only have sweet potatoes and chicken legs, you can still give this a try and it’d come out great! There is no easy way to fail at this. If you’re looking for more easy, delicious, flexible Mexican recipes, I encourage you to get some of Rick Bayless’s books and start testing things out.

Gnash On! 🙂

August 12, 2011

Investing in your health

I’ve recently been thinking a lot about what it means to invest in your health, and invest in yourself. When I talk with people, one of the first things that comes up about eating balanced and healthy is that its expensive, and I get that, especially in this economy, but I often wonder if there are things we can adjust in our budgets to make eating health more financially feasible. In many other countries, people spend a large percentage of their money on buying food. Food in this country is produced and sold pretty cheaply, but we are quickly learning that the majority of food sold in the U.S. comes at much greater cost. If we spent less money on “things” like clothes, electronics, gadgets, entertainment and eating out, I think many would be able to fit shopping weekly at whole foods, or other better food stores, into our budgets. Recently I’ve been adjusting my own shopping habits and have been able to afford buying more organic produce and meat, and let me tell you, it is SO worth it. (The taste difference alone is worth it!) Some of the items that I try to always  buy organic are, eggs, milk, yogurt, chicken, fish, vegetables and fruits. Organic and local can be expensive, but think about how much you pay for prescriptions (in 08′ Americans spent 234  billion on pharmaceutical drugs), or how much you would pay to ensure your life is safe, because eating healthy is protecting your body.

Below is the link to an interesting video I just watched of John Mackey (CEO of Whole Foods) speaking about the state of nutrition in this country. It’s pretty eye opening and also carries some very unfortunate news. The thing about health in this country is it is one problem that CAN BE CHANGED, and relatively quickly if we strive to live this lifestyle, support and educate one another. The human body is an amazing machine that can be transformed very fast when given the fuel it needs to run efficiently.

John Mackey, CEO of Whole Foods, discussing food in America

So watch, listen, discuss, and self-reflect! Our bodies will always be with us, so treat your body right!

Gnash On!

-Michelle

July 20, 2011

Lox and Cream Cheese…Refined!

Lately I’ve kind of been obsessed with lox. I wanted to share with you a great breakfast to start off your day. So here we go, Lox and Cream Cheese …refined.

What you’ll need:

1 slice sprouted bread (such as ezekiel bread)*

2 oz. Smoked Salmon

2 tsp. Neufchatel Cheese (or reduced fat cream cheese)

1/2 avocado, diced

1 diced plum tomato

1/2 diced jalapeno

Garlic, Lime, Cilantro, Red Onion, Salt and Pepper to taste.

Mix avocado, tomato, jalapeno, garlic, lime, cilantro, red onion, salt and pepper. Put to the side. Toast bread to your liking. Spread cream cheese on bread, place salmon on top. Garnish with avocado mix and serve.

*I use Ezekiel bread because it processes as a grain, instead of a carb ,in your system and provides more nutrients. You can usually find Sprouted bread in the freezer section of your grocery store.*

This meal is great for breakfast, lunch or even a appetizer, if you scale down the size. Full of Omega-3’s, fiber and protein, this is a dish is sure to keep you full and going strong! Gnash On!

July 20, 2011

Quinoa Turkey Meatloaf

I know I know, Meatloaf isn’t a very summery dish, but this recipe is sure to please your summer senses. Meatloaf tends to be dry and sort of bland, but all that has changed here. I decided to use turkey, as it’s a bit lighter than beef, but still stays moist. The real key in here is the quinoa. For those who are on a diet, staying away from carbs, or follow a gluten free diet, quinoa is a great supplement to the traditional breadcrumbs. Hope you’re ready for one satisfying meal!

 

What you’ll need:

1/4 cup Quinoa

1/2 cup water

1 tsp oil

1lb ground turkey

1 small carrot, shredded (I use my peeler and then cut the strips down)

1 small red onion chopped finely

1 tbs ketchup

2 tsp mustard

1 tsp chili powder

1/2 can diced tomatoes

salt and pepper to taste.

 

Preheat oven at 350 (if it’s too hot to heat the oven try a toaster oven or the microwave).

Bring quinoa, half cup water and teaspoon of oil to a boil. Turn to low simmer until quinoa is fluffy. In a large bowl mix turkey, carrot, onion, ketchup, mustard, chili powder, salt and pepper. Add cooked quinoa and mix. Place mixture into bread sized pan and add canned tomatoes to the top. Bake for 25-30 minutes or until it reaches an internal temp of 165 degrees. Let cool for 5 minutes, plate and gnash!

I served mine with some fresh midwestern corn! So good!