Amazing.

Recipe Index

RECIPE: 
1-2 eggplants
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon honey
zest of 1 lime
1 tablespoon lime juice
1 tablespoon water
3 tablespoons white miso

chopped fresh cilantro
 

Directions

Preheat oven to 375 degrees.

Prepare the dressing. Whisk together rice vinegar, sesame oil, honey, lime juice and zest and water. Next, blend miso with the ingredients, using a fork to mash and then form into a paste.

Slice the eggplant in half lengthwise. Pierce the surface with a fork. Spoon the dressing liberally over the eggplant.

Roast until eggplant is falling-apart tender, about 45 minutes to an hour.

Remove from oven. Sprinkle with cilantro and togaroshi, if desired.

When eating, it’s best to mix together the miso dressing with the tender eggplant beneath to distribute the salty miso flavors
 
 
Just look at these.  I got this recipe from my favorite cooking book, King Arthur: Whole Grain Baking.   These are perfect when you are craving sweets or baking something for a friend's birthday.  These are easily adaptable, you could put crushed candy, walnuts, or whatever instead of the toasted almonds.  Next time, I'll try some sort of cereal or anything crunchy. 

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Layer one
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so good.
RECIPE

Crust
1 cup quick-cooking oats
1 cup whole wheat flour
3/4 cup packed brown sugar
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp orange juice (I just squeezed 2 tbsp out of a grapefruit)
1/2 cup unsalted butter, melted

Filling
2/3 cup caramel (from a block) or 21 individual candies (I used sea salt dark chocolate covered caramels from Whole Foods Market)
2 Tbsp milk
2 Tbsp rum (Captain Morgan!)
2/3 cup sliced almonds, toasted

Topping
1/2 cup bittersweet or semisweet chocolate chips



DIRECTIONS

Preheat oven to 350 degrees. Lightly grease a 9-inch square pan.

To prepare the crust: Whisk the oats, flour, brown sugar, baking soda and salt in a medium bowl. Add in the orange juice and melted butter, stirring till thoroughly combined.

Measure out 1 3/4 cups of the crust mixture and spread it in the prepared pan, gently patting it down. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool while preparing the filling.

To prepare the filling: Melt the caramel, milk and rum in a small saucepan, stirring constantly until smooth. Pour the thinned caramel mixture evenly over the baked crust. Sprinkle with the almonds, then spread the remaining crust mixture over the almonds.

Return the pan to the oven and bake for 12 minutes. Remove from oven and immediately sprinkle them with the chocolate chips. Let cool until chocolate has solidified before cutting.
 
 
Last night, I made too many lentils for me to consume in one week and decided to make these lentil fritters for me and my mom. These are pretty good. Next time I would add a bit more salt and hot sauce to spice it up a bit.  I was craving something meaty and these guys did the trick.  
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Note: I was too lazy to take a picture and ate all of them. This picture is from Honest Cooking website.
RECIPE
makes about 8-12 smaller or 6-8 larger pieces
Prep time: 20 minutes Cook time: 1 hour

1 medium eggplant
1 cup green lentils, boiled 
½ cup red pepper, finely chopped (I used carrots instead and I'm sure you could substitute mushrooms, etc.)
½ onion, finely chopped
2 cloves of garlic, crushed
1 teaspoon cumin powder
1 tablespoon coriander powder
½ teaspoon curry powder
4 tablespoons rolled oats
2 tablespoons olive oil
Salt & chili to taste

DIRECTIONS:
  1. Roast the eggplant on a stove or oven (400 degree F for 20-25 minutes) till it collapses and the skin can be easily removed. Remove the skin and seeds, mash the eggplant and keep aside to cool. I added my own "marinade" of miso, water, sesame oil, and sea salt.
  2. Heat a teaspoon of the oil in a non-stick pan. Stir-fry all the ingredients, except the oats, for a few minutes till they are well mixed. You could also put them in a blender, but I am a fan of texture so I prefer not to. Remove from heat and cool completely.
  3. Once cooled, mix in the rolled oats and form 6-8 circles with your hands – approx 2 inches in diameter. Pan-fry them in a non-stick pan with the remaining oil, till they are evenly browned on both sides.
  4. Use as patties for healthy veg sliders, or as an appetizer on their own!
  5. THIS IS WHAT I DID. Just leave the oven on after you take the eggplant out and stick em' in the oven. For an oil free version, simply mix all the ingredients and bake the fritters for 25-30 minutes in a pre-heated oven at 375 degree F. Make sure you turn them once in between so they brown evenly





 
 
The picture is not wholly appetizing, but trust me, this is good. Perfect for lunch.  I liked to eat it as a sandwich by dumping several spoonfuls onto a toasted bread with avocado or hummus.

RECIPE

as adapted by the Nourishing Gourmet 
6-8 servings

Salad
    1 cup green lentils, rinsed
    1/2 cup quinoa, rinsed.
    1-2 large tomatoes, cut and cubed into small pieces
    4 Persian cucumbers (or 1 1/2 large cucumber)
    Handful of Basil (If you're like me, you probably dont' have basil on hand, but it tastes great w/o it.)
    Herbs as you like

    Dressing
    1/4 cup of raw apple cider vinegar (or vinegar of your choice)
    1/4 cup of extra virgin olive oil
    1/2 teaspoon dry mustard (I used 1 tsp of Trader Joe's grain mustard.)
    2 garlic cloves, peeled and put through a garlic press
    lots of salt and freshly ground pepper

    Extra salt, pepper, vinegar and olive oil, if needed. Add feta or cottage cheese if you want!
1. Cook the lentils and quinoa (I tend to cook it all in one pot for about 20 minutes)
2. Meanwhile, cut the tomatoes and cucumbers and make the dressing.
3. Rinse the cooked lentils and quinoa with cold water.
4. Mixw the vegetables and dressing
 
 
This cake is beautiful.   It is the ultimate crowd pleaser and would make a great birthday cake, especially for anyone who loves chocolate and peanut butter aka the best flavor combination. I made this for my boyfriend's 21st birthday and he and his friends seemed to enjoy it.  So did my roommate. It is a pretty easy to make cake and doesn't require too much time or too many ingredients that you probably don't already have. It also actually tastes better cold (in my opinion). This means that you should make it for yourself and keep it in the fridge for a week. 
RATING: 4 OUT OF 5 
LEVEL OF DIFFICULTY: 3 OUT OF 5

TIME HANDS-ON: 30 min
Total time: 60 min

RECIPE 
as adapted by Picky Palate 

Cake: 
4 tbsp unsalted butter (try coconut oil!)
1 cup white whole wheat flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt

1/2  cup turbinado sugar
1/2 cup creamy peanut butter
1 large egg + 1 egg yolk
1/4 cup sour cream
1/4 cup hot water
1/2 tsp vanilla extract
1/2 cup chocolate chips

dark chocolate covered caramels (for garnish)

Frosting:
8 oz softened cream cheese
½ Cup powdered sugar
¼ Cup creamy peanut butter


Ganache: 
3/4 cup heavy whipping cream/half and half
1 cup or 6 oz bittersweet or semisweet chocolate chips (I like bittersweet)

INSTRUCTIONS

1. Preheat oven to 325F. Grease two 9 x 1 1/2 inch pans. (If you only have one pan like me, cook one layer at a time.) Combine flour, baking powder, baking soda, and salt.

2. Mix together brown sugar, peanut butter and butter for two minutes. Add egg and egg yolk and mix for another two minutes. Scrape down the sides and mix for another minute.

3. Add half of the flour mixture and mix until incorporated about 20 seconds. Add the sour cream, mixing again for 20 seconds. Slowly add the remaining flour mixture. Add the hot water and mix to combine for 30 seconds. Add the vanilla and mix for another 10 seconds. Add the chocolate chips and use a rubber spatula to finish mixing the ingredients until thoroughly combined.

4. Divide the cake batter into the prepared pans, spreading it evenly. Bake for about 15 minutes. If you have Use a toothpick to see if it is done. Let cool completely.

5. Place cream cheese, powdered sugar, and peanut butter into a medium bowl. Stir until smooth. Once cakes are cooled, spread cream cheese over bottom of one of the cakes. Top with 2nd cake.

For the ganache: 
1. Place chocolate chips into a medium mixing bowl. 
2. Place cream and butter into a small saucepan over medium heat. 
3. Heat cream/butter until just boiling. Remove and pour over chocolate chips. 
4. Let sit for 3-5 minutes then stir until smooth.

To Assemble: 
Place layered cake on a wire rack. 
Place rack on top of a cookie sheet so that the extra chocolate has a place to drip onto. 
Pour chocolate ganache over cake and using a narrow metal spatula, quickly pared it evenly over the top and sides of the cake. 
Garnish with dark chocolate covered caramels (or any candy!)

Alternative versions:
1. Replace the chocolate chips with peanut butter chips, white chocolate chips, candies, etc.
2. Garnish with any candy that you would like!
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make this.
 
 
I was craving pizza whilst hungover. This was amazing. Make this. 
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Gruyere cheese
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Yum.
RECIPE
Whole Wheat Pizza Dough
2 1/4 cups white whole wheat flour 
1 1/2 tsp instant yeast
1 cup water
1 1/2 tsp maple syrup or honey
1/2 tsp salt
Toppings
5 roasted tomatoes  (~1 hr in a 400 degree toaster oven)
Gruyere cheese: as much as you want
1 head of broccoli

1/2 cup green peas
Herbs de Provence or Dried Thyme, etc.
whatever you want!


INSTRUCTIONS

FIRST: PIZZA DOUGH
1. In a large bowl, mix together 1 cup warm water, yeast, and maple syrup until well dissolved.
2. Add the flour and salt slowly until thoroughly mixed. This is easily done with your hands. 
3. Knead the bread for about 3-5 minutes. You probably don't have to knead if you don't want to.
4. Let the dough rise for an hour.
5. Separate the dough into 4 balls and let the dough rest.
6. Pre-heat the oven to 400 degrees.  

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Add dried thyme to the dough to get some herbs.
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Put tomatoes into the food processor to make sauce.
SECOND: TOPPINGS
6. Get the vegetables you want.
7. Cut up vegetables.
8. Roll out each ball with the rolling pin. 
9. Grate the cheese and add the vegetables.
10. Place the pizzas on the baking sheet.
11. Cook for about 15-20 minutes, depending on how thin you rolled it.
 
 
With two weeks left before my college graduation, I've started to amp up the baking to take advantage of my apartment's new, renovated kitchen.  After graduation, I head home for a few months and then start my teaching fellowship in August where I will be sharing 3 kitchens......with 30-40 other roommates.

ANYWAYS. I made banana muffins. I had a rotten banana and it was kind of disgusting. But oxidation of a banana = perfect for baked goods. These banana muffins were probably one of the best muffins I've made. And I've made a lot.
My roommate ate one and said"Are you kidding me these are really good" She'll probably read this. And if not, then I'll know she isn't reading my blog.
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the light is shining down on them
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excuse my poor picture taking skills
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iPHONE CLOSE UP. did you know you can zoom to take pictures? I had no idea till last week.
CLICK READ MORE FOR THE RECIPE AND A COOL SONG

 
 
Frack yeah, I made coconut bundt cake last week.  It's awesome. I don't know why, but I've been eating so much coconut-- coconut oil, coconut ice cream, and coconut milk.  While it might have a lot of saturated fat, it tastes pretty good and it's the good kind of fat.  If you have coconut oil or butter in the morning with coffee or whatever, you will burn more fat throughout the day.

This is also my food blog debut aka my personal recipe book.  Not going to lie, I'm probably going to post a lot of things that I've already made over the past year or so, but who cares? Some of what I'll post is good for health conscious or lactose-intolerant people (like me) and others will be loaded with butter, milk, and all that good stuff.  This recipe itself can be made lactose free by replacing all the butter with coconut oil.  I did half and half. 

(PS. You have to click read more at the end of each post to get the recipe)

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coconut milk and butter = ultimate combination
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looks like a huge donut
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This is a win.