Sandy!

Over the past few years, I have gotten very into Mixology, the art of mixing cocktails. So, since I have been terrible about posting, I decided to add cocktail recipes to my blog, cause they're short and simple and ta e very little time to post on. Now, Matt and I, like much of the east coast, were confined to our apartment this evening due to hurricane Sandy, so I figured I would share our "Sandy" menu. Hope you enjoy!

Simple Pasta Bake
1 head of broccoli, cut into florets
1 zucchini, cut into half rounds
1 lb pasta (i used Barilla's vegetable pasta, the squash and carrot variety)
1 jar pasta sauce
1/3 cup skim ricotta
Handful of fresh basil, chopped
Enough very thinly sliced fresh mozzarella to cover the pasta

Preheat the oven to 375. Boil water for the pasta. Then add the pasta to the water once it is boiling. Meanwhile, saute the broccoli and zucchini over very high heat until just tender and brown around the edges. Stir in the ricotta , pasta sauce, basil, pasta, and a 1/4 cup of the starchy cooking water. Pour mixture into a baking dish and cover with the mozzarella. Bake for 25 minutes.


"The Sandy" (a cocktail I invented this evening, so I named it for the event that caused us to be stuck at home)
1 tsp apricot preserves
2 oz. gin
1 oz. St. Germain
juice of half a lemon
juice of 1/4 of an orange
2-4 dashes Angostura bitters

Put your cocktail glass in the freezer. Use a vegetable peeler to peel a large part of the lemon peel off. Combine all ingredients in a cocktail shaker and stir thoroughly (don't shake, you don't want to bruise the gin). Squeeze the lemon peel into the cocktail glass and drop it into the glass. Pour the contents of the shaker over the lemon peel. Enjoy!

Chocolate Cake...IN A MUG!!
I'm all about the 'from scratch' dessert. Not only does it usually taste better (with the exception of my pumpkin souffle cake (for a later post)), but you also know exactly what is in it. Well, with this gem, you know exactly what you are consuming, and it takes under 10 minutes, start to finish. LITERALLY! START TO FINISH!!! Just give it a try. Trust me.

4 Tbls Whole Wheat Flour
3 1/2 Tbls Sugar
2 Tbls Pure Cocoa Powder
1 small or medium egg (or 2 Tbls egg from a container)
3 Tbls milk
2 Tbls canola oil
1 splash vanilla extract
2 Tbls chocolate chips
2 Tbls chopped walnuts or pecans
Cooking spray

Whisk all ingredients together in a small bowl. Spray inside of mug with cooking spray, pour in ingredients, and microwave on high for 3 mins 15 secs.

This menu is amazing. May not be the most nutritious, but it is wonderful for a night in. Enjoy!

Garlic Lemon Parmesan Pasta with Asparagus

I was inspired to make this from a Lemon Parm Garlic Pasta recipe I saw on Pinterest, but this is my own version...which is actually not very similar to the original. But it was very tasty!


Garlic Lemon Parmesan Pasta with Asparagus

1/2 lb whole wheat pasta
1/4 cup extra virgin olive oil
5 cloves garlic, thinly sliced
Salt, pepper and crushed red chili flakes
1 lb asparagus, trimmed, and cut into bite-size pieces
Juice and zest of half a lemon
1/3 cup whole wheat bread crumbs (optional)
Splash of starchy cooking liquid
2 tbls chopped parsley or basil
1/2 cup freshly grated parmesan


Put the pasta on to boil. Heat the olive oil to medium, add the garlic, and saute until the garlic begins to soften, about a minute. Add the asparagus, salt, pepper and red chili flake, and saute until the asparagus is just tender and beginning to brown, about 5-10 minutes, depending on the thickness of your asparagus. Add the lemon juice and zest and stir in, then add the bread crumbs (if you want them) and continue to cook until the breadcrumbs are toasted. Add the pasta with some of the cooking liquid, then sprinkle the parsley or basil and the parmesan evenly coating the pasta. Serve, making sure to get all the good asparagus, and enjoy!

Veggie Sausage Pasta

This is one of my favorite pasta dishes. But with my recent health problems, I decided to become vegetarian, and have not been able to find a suitable substitute for the sausage...until now. Trader Joe's Soy Chorizo is absolutely delicious and very reasonably priced. Try it! Even if you aren't vegetarian, you'll LOVE it. And I get to enjoy one of my FAVORITE dishes again :D

Veggie Sausage Pasta 

1/2 lb of spaghetti (again, quinoa is my favorite)
2 hot Italian sausages (or 1/3 package of Trader Joe's Soy Chorizo)
2 small zucchinis, julienned lengthwise (to mimic spaghetti)
1 red bell pepper, thinly sliced
1 medium onion, halved and sliced
2 cloves of garlic, sliced
1/2 cup white wine
1/4 cup tomato paste

Handful of chopped fresh basil

Put a pot of water on to boil, for the pasta. Cook until al dente, but reserve some of the starchy pasta water. Preheat a skillet to medium, remove from the casings, and brown the sausage. Remove to a towel-lined dish. Get rid of most of the oil in the pan and sautee the onion and bell pepper until just becoming tender. Add the garlic and zucchini and cook until the zucchini is tender. Add the sausage back into the pan. Deglaze with the wine, then add the tomato paste, mix it in, and add some of the reserved starchy cooking water. Cook another 2 minutes, add the basil, and serve with grated parmesan.

Happy Eating!

Spaghetti with Portabellas, Peas, and Prosciutto

I just realized that I never posted this recipe! I made it for my aunt one night when she came over for dinner, and she absolutely LOVED it, so I have dedicated it to her. Its very tasty, and pretty light. 

Spaghetti with Portabellas, Peas, and Prosciutto

1/2 lb of spaghetti (again, quinoa is my favorite)
1 onion, finely chopped
2 cloves of garlic, minced
1/2 cup white wine
1 small package chopped prosciutto
1/2 lb frozen peas, defrosted
2 portabello mushroom caps, finely chopped
A large handful of parsley or basil, chopped

Put a pot of water on to boil, for the pasta. Cook until al dente, but reserve some of the starchy pasta water. Preheat a skillet to medium, and add the prosciutto. Once it is browned and crispy, add the onion, garlic and portabello mushrooms, and cook until softened and starting to brown. Deglaze the pan with the wine, allow to reduce slightly, then add the peas and mash slightly. Season with salt and pepper, and add the fresh herbs. Serve with some freshly grated parmesan.

Happy Eating!

(Vegan) Enchiladas

I know, I know, where have i BEEN? Well...having two jobs and applying to grad school on top of all that comes with the holiday season has been taking up some of my time. My postings will probably continue to be sparse, but I intend to try to post at least every couple weeks. In any case, I am trying out vegan recipes to prepare for my trip to Denmark in May, where I will probably be cooking at least a few meals for my boyfriend's lovely family. So here is test one--definitely a winner!

(Vegan) Enchiladas

2 heads of broccoli, florets only, cut into bite size pieces

1 red bell pepper, chopped

1 medium onion, chopped

1 poblano pepper, charred, skin removed, and chopped

1 can black beans, rinsed and drained

1 can tomatoes with green chiles

1 1/2 tsps cumin

1/2 tsp coriander

1/2 tsp smoked paprika
2 tbls cilantro, finely chopped
Juice of half a lime

Salt and pepper

3/4 cup shredded pepper jack cheese (I used vegan daiya cheese, pepper jack flavor)

10 corn tortillas

1 cup green chili salsa

In a large skillet over high heat, lightly brown the broccoli florets with a bit of olive oil, salt and pepper and half of the cumin, a couple minutes. Remove to a mixing bowl. In the large skillet, add the onion, bell pepper, some olive oil, salt and pepper, and the remaining spices. Add the onion mixture to the bowl, along with the poblano pepper, beans, tomatoes with liquid, cilantro, lime juice, and half the cheese and mix well. Preheat the oven to 375 degrees. Hold a tortilla in one hand and stuff liberally with the filling. Wrap it and place it in a greased baking dish seam-side down. Repeat 9 more times. Coat with the salsa, then sprinkle with the remaining cheese. Bake for half an hour or until the sauce is bubbling and the tortillas are brown.

Happy eating!

Spatalian Eggs

Matt named them. I wanted to make him breakfast for his birthday, and this was the first thing that came to my mind. They're modeled after one of the most delicious breakfasts I've ever had: Teo's Italian Eggs served at Dizzy's, a fancy diner in Brooklyn. But they have a little spanish flair, hence "Spatalian".

Spatalian Eggs (serves 2)
2 tbls white vinegar
2 heaping cups plain or rosemary focaccia, cut into bite size pieces
4 fresh eggs
1 chorizo sausage, julienned
1/2 large red bell pepper, julienned
1/2 medium onion, julienned
1/2 tsp garlic powder
1/2 cup parmesan, grated
Handful fresh basil, cut in a chiffonade
1 tsp red pepper flakes
Good olive oil

Place a shallow but wide pot of water on to boil with a few splashes of white vinegar in it, with the water reaching about 3 inches up the side of the pot.  In a saute pan, cook the chorizo, red bell pepper and onion with the garlic powder and a bit of salt and pepper until the vegetables are just soft and the chorizo is browned. Meanwhile, divide the focaccia evenly between two large cereal bowls. Once the water is boiling, turn it down until the water is still.
To Poach the Eggs: Crack the eggs very gently into the water, holding the egg just above the surface and allow it to fall slowly. Do not let the eggs touch. Allow to cook for 3-4 minutes without touching them, then remove them gently with a slotted spoon to a bowl.
Divide the chorizo mixture evenly on top of the focaccia. Transfer two eggs to each bowl with the slotted spoon (moving the eggs to a separate bowl first allows some of the water to escape so the bread doesn't get soggy). Top with the parmesan, then the basil, then sprinkle the red pepper flakes on top of each egg. Drizzle olive oil over the whole dish.

Happy eating!

Matt's Birthday Dinner

Well, technically his birthday is tomorrow, but we're going out for dinner tomorrow night. So tonight, I wanted to make him a special birthday dinner, for just the two of us.  I designed this meal trying to incorporate his favorite things. Love you, Matt--Happy Birthday <3

Spicy Tex-Mex Burger

3/4 lb ground sirloin

2 tbls grated red onion

2 cloves garlic, grated

1/2 poblano, broiled and skin removed, then minced

6 strips of cooked bacon, 2 minced, 4 left whole

3/4 tbls pureed chipotle in Adobo sauce

1 tbls Worchestershire sauce

3/4 tsp cumin

3/4 tsp coriander

1/2 tsp smoked paprika

Salt and Pepper

Pepper jack or sharp cheddar cheese (enough to top the burgers)

2 crusty buns

Put the sirloin in a mixing bowl and grate the onion and garlic into it. Then add the bacon bits, minced poblano, chipotle, worchestershire, cumin, coriander, paprika, salt and pepper. Heat your grill pan or skillet to medium-high heat with enough oil to just coat the bottom. With your hands, mix the meat mixture until just fully combined (do not over mix) and form into two patties with the center a bit thinner than the edges. Brown the patties on both sides (a couple minutes each side) then top with the cheese and cover the pan with aluminum foil and allow to cook another couple minutes. Meanwhile, toast the buns. Serve with a salad dressed with olive oil, vinegar or lemon juice, and salt and pepper.

Cherry Cheesecake

For Crust:

2 cups cinnamon graham crackers, crushed

5 tbls butter

pinch of salt

Combine the graham crackers with the butter and salt and work with  wooden spoon until the butter and crackers are fully incorporated. Pour into a baking pan and press into the bottom and sides. Press firmly to avoid getting crumbs in the cheesecake.

For Cheesecake:

1 lb cream cheese (2 8-oz blocks), softened

3 eggs

1 cup sugar

1 pint sour cream

1 lemon, zested

1 dash vanilla extract

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not over-beaten. Pour the filling into the pan with the crust and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim.

For Fruit Topping:

4 cups pitted cherries, raspberries, strawberries or black berries (fresh or frozen and defrosted)

1 cup sugar

1/4 cup cornstarch

Cook the cherries in a medium sauce pan, covered, until the cherries release their juices and come to a simmer, about 10-15 minutes, stirring often. Meanwhile, in a bowl, whisk together the sugar and cornstarch until well combined. Return the saucepan to low heat, add the sugar and cornstarch mixture, and stir until it is dissolved into the cherries. Return to a simmer, and cook about 2 minutes. Remove from heat and allow to cool. Pour over the cheesecake when ready to serve.


Happy Eating and Happy Birthday!