Love the ingredients, not the food.

Italian White Bean Salad

Written on August 8, 2013 by Wannabe Chef in Entree

This is one of my favorite things I’ve eaten this Summer, which is saying a lot since I love sweets and it’s a savory recipe. It’s just the prefect, refreshing thing to throw together and put on a plate and enjoy without ever turning on the oven.

The ingredients here are really simple: White beans, sundried tomatoes, onions, basil, dressing and seasoning. That’s all you need! Don’t let the raw onions scare you; soaking them in a little cold water first takes out the bite in their flavor but leaves them cool and crunchy. You might want to freshen your breath afterwards with a homemade peppermint patty.

Like all recipes, make sure to season these to taste. If the beans you used were cooked in salt, make sure to use less to keep the flavor light and fresh.

Italian White Bean Salad

Prep time: 10 minutes

Cook time: 0 minutes

Ingredients(Makes 4 servings):

2 cans white beans, drained
1/4 cup chopped sundried tomatoes
1/4 cup chopped onions
3 Tablespoons extra virgin olive oil
1 1/2 Tablespoons lemon juice
2 Tablespoons fresh chopped basil
1/2 teaspoon cracked black pepper
1/4-1/2 teaspoon salt

Method:

Let the onions soak in cold water for 5-10 minutes. Drain the water from the onions and lightly pat them dry.
Toss all of the ingredients except for the salt together in a large bowl.
Taste the beans and season with the salt as necessary.
Serve cold or at room temperature.

Italian White Bean Salad

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Homemade Peppermint Patties

Written on August 5, 2013 by Wannabe Chef in Dessert

I’m a candy addict. I like having a little after every meal; it just leaves a better taste in your mouth than pasta sauce or vegetables ever could. That’s probably why I’ve blogged this recipe 2 or 3 times in the past couple of years. But it’s so good I have to post it again.

I’ll admit I love the store-bought, corn syrup laden candy you get at grocery stores and movie theaters. Now and again though it’s fun to make your own. And it can be a great way to impress your family and friends.

I’d recommend looking for dark chocolate chips for this recipe; the bitterness of the chocolate is a nice contrast to the minty sweet filling. You can use butter in place of the coconut oil if that’s what you have on hand.

Homemade Peppermint Patties

Prep time: 30 minutes

Cook time: 0 minutes

Ingredients(Makes 24 patties):

2 1/4 cup powdered sugar, sifted
1 1/2 Tablespoons agave nectar(or any liquid sweetener)
1 1/2 Tablespoons water
1 Tablespoon coconut oil, softened or melted
1 teaspoon peppermint extract
1 bag(12oz) bittersweet or semisweet chocolate chips

Method:

In a large bowl, mix the powdered sugar, agave nectar, coconut oil, peppermint extract, and water. Continue mixing with your hands until it comes together and forms a dough ball.
Take off chunks of filling from the dough ball and roll them into 3/4-inch balls. Press the balls down in between your hands and form patties.
Lay the patties out on a baking tray on a non-stick surface and refrigerate or freeze for 20 minutes until firm
Melt the chocolate in a microwave or over a double-boiler. Line a baking tray with parchment paper.
Dip the frozen filling into the melted chocolate with a fork until the top and bottom are covered. Wipe off any excess chocolate from the bottom and lay it on the lined baking tray.
Refrigerate the patties for 10 minutes before removing them from the paper. Keep refrigerated when not eating.

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{Gluten-Free} Flour, Too + Giveaway

Written on August 1, 2013 by Wannabe Chef in Giveaway

If you’re from the Boston area you’ve probably heard of Joanne Chang-Myer’s Flour. If not, you’re in for a treat.

Flour is a local bakery with 4 cafes in the Boston area. They have all sorts of desserts, pastries, sandwiches, entrees and salads. I went one with a friend who’s also gluten-free and we split one of the most delicious meringues I’ve ever had with huge chunks of dark chocolate inside. Just thinking about it makes me want to go back and get another.

Stonyfield offered to send some of their Clean Plate Club members a signed copy of Joanne’s second book, “Flour, Too”, and an extra copy to give away. Flipping through the cookbook I loved the photos, kitchen tips and tricks, and variety. For a cookbook with “flour” in the title, there are plenty of naturally gluten-free recipes from desserts to salads and entrees. It was hard to pick the first recipe to try but I settled on the Vegan Vanilla-Mixed Berry Muffins because the photo was so enticing and it seemed simple enough for a weekday afternoon.

Gluten-free all purpose flour is a great tool for people new to the gluten-free baking scene. Most allow for a 1:1 substitution for all purpose flour in just about any recipe so you can still make all your favorite recipes. I’ve been using the Bob’s Red Mill brand for 3 years now.

I wanted to stick as closely to Joanne’s recipe as possible so I only swapped the regular flour out for gluten-free all purpose flour and soy milk out for fat-free milk(what I had on hand). The muffins came out flavorful and fantastic. Next time I make them, however, I’d probably swap out half of the oil in the recipe(almost 1 cup) for Stonyfield yogurt to lighten them up.

Giveaway:

Stonyfield has a second copy of Joanne’s book “Flour, Too” to give to a lucky US reader along with some Stonyfield coupons to get cooking. There are several different ways to enter. Please leave a comment for each entry.

Leave a comment with your favorite kitchen swap. Yogurt for oil? Gluten-free flour for regular? Something else?
Like Stonyfield Farm on Facebook
Like The Wannabe Chef on Facebook
Like Flour Bakery + Cafe on Facebook
Tweet “I want to win a copy of Flour, Too from @Stonyfield and @WannabeChefEvan http://wp.me/p18mer-20y”

I’ll leave the contest open for a week and pick a winner on August 8th.

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Caprese Omelet

Written on July 30, 2013 by Wannabe Chef in Breakfast, Entree

Fresh mozzarella is something great. It’s just the right amount of creamy and chewy that melts just right. I could eat just about anything with fresh mozzarella and basil on it.

This omelet is just as flavorful as any caprese salad or margarita pizza. The eggs give a blank canvas for sweet sundried tomatoes, creamy mozzarella, a touch of salt and fresh herbs. It’s a good fix for a savory breakfast or a vegetarian dinner.

Sundried tomatoes are perfect for this recipe because they add a lot of flavor without adding any moisture. To make this lower in fat, replace 1 or 2 of the eggs with an appropriate amount of egg whites.

Caprese Omelet

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients(Makes 1 serving):

3 eggs
2 Tablespoons chopped sundried tomatoes
1/4 cup chopped or shredded fresh mozzarella
1/4 teaspoon salt
1/4 teaspoon black pepper
1 Tablespoon freshly chopped basil
Oil for greasing pan

Method:

Lightly oil a frying pan over a burner set to medium until the pan is hot.
In a bowl, gently whisk together the eggs until they’re beaten.
Pour the eggs into the pan and let them cook for about 30 seconds until the bottom has set.
Add the chopped tomatoes, mozzarella, salt and pepper to one half of the omelet.
Carefully fold the empty side of the omelet onto the filling to make a semi-circle.
Cover the pan and cook on a low-medium heat until the center is cooked. Flip the omelet to make the center cook faster.
Remove from the pan and garnish with freshly chopped basil. Serve hot.

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7 Favorite Summer Recipes

Written on July 28, 2013 by Wannabe Chef in Recipe Round-Up

Summer is an appetite killer. I can’t be the only one who has a hard time being creative in the kitchen and thinking of perfect flavors to mix for dinner when it’s 90 degrees outside and humid. I’d rather take out the ice cream and call it a night.

Mashed potatoes and gravy aside, there are still plenty of healthy and not so healthy foods you can make with a little forethought that’ll have you hungry even in the Summer. Here are some of my favorites to make when the temperatures climb.

Drinks

Tequila sunrises are a perfect Summer drink with only 3 ingredients and the refreshing taste of orange juice. A less complicated drink means more time having fun outside and socializing.

Appetizers

Firecracker guacamole has a nice spicy kick to wake up your taste buds. And of course it has a fresher taste than store-bought guacamole because it’s all homemade. It’s a winner for hosting a party or bringing to a party.

If you’re grilling, perfect grilled potatoes are the way to go. They’re similar to a thick-cut oven fry but instead get an added smoky flavor from the grill, and a cinch to make while you’re grilling up dinner.

Entrees

Hot or cold, caramelized onion and balsamic vinegar bean salad makes for a tasty dinner with sweet and savory flavors. You can make a big batch on the weekend and have it any night you feel like a home-cooked meal without the effort.

Easy black bean salad is the dish to make if you only have 5 minutes or don’t feel like turning the stove on. It’s a one-pot winner with a slightly spicy kick and and simple ingredients.

Dessert

Chubby hubby cheesecake lives up to all the expectations the Ben & Jerry’s flavor brings. The pretzel crust, peanut butter cream cheese filling, and chocolate ganache are always a hit. It’s a great ice-box dessert recipe to bring to the picnic.

If you’re a fan of s’mores stuck without a campfire, no-bake peanut butter s’mores bars are the perfect fix for a sweet treat. They’re easily portioned, too, so make them for a crowd and watch them fly off the plate.

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Black Bean Mole Sauce

Written on July 25, 2013 by Wannabe Chef in Sauce

Every now and then I find an old recipe on this from a couple of years ago, poorly written with even worse photos. Especially when it’s one I loved I’m always tempted to make it again and give it the recognition it should have.

This recipe’s a one food-processor wonder. The ingredient list is a little long, but all you have to do is throw it together, blend it up, and heat to serve—that’s it. It’s also remarkably creamy and flavorful with a sauce for no fat or animal products in it, so it makes a great, healthy crowd-pleaser.

The finished sauce should be slightly spicy with a cool finish. You can adjust it by adding more or less cayenne and chili powder and as always season it to taste.

Black Bean Mole Sauce

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes about 1 1/4 cups):

1/2 cup black beans, drained and rinsed
2 Tablespoons tomato paste
1 1/2 Tablespoons white vinegar
5 Tablespoons honey
1/4 cup sugar
1 Tablespoon cocoa powder
1 teaspoon sea salt
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon cinnamon
1/8 teaspoon mustard seed
~1/4 cup water

Method:

Combine all of the ingredients except for the water into a food processor and blend until smooth.
Slowly add the water while blending until the sauce reaches a fluid yet thick consistency.
Heat up before serving. Scoop a generous amount over protein like tofu, tempeh, or chicken.

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Blueberry Pancake Syrup

Written on July 22, 2013 by Wannabe Chef in Sauce

Fresh fruit in the Summer is great. It really is. But turning that fruit into a maple pancake syrup is just a little bit better.

After I made homemade strawberry syrup, I couldn’t eat it fast enough. It’s a great sweetener for pancakes, ice cream, yogurt, oatmeal—just about anything. After giving it a try I can say that making the recipe with blueberries is just as good.

You can use fresh or frozen blueberries for this recipe—it doesn’t make a difference. Unlike the strawberry version, you need to strain the syrup once it’s cooked to get the skins out. Don’t waste the solids though! They’re full of sugar and make a great jam-like spread for toast or mixing into yogurt.

Blueberry Pancake Syrup

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients(Makes about 1 1/2 cups):

1 cup sugar
1 cup water
2/3 cup blueberries
1/3 cup maple syrup
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon

Method:

In a small pot over a burner, combine the sugar and water and heat until the sugar has dissolved.
Boil the water until the simple syrup reduces to about half of its original volume.
While the water is boiling, puree the blueberries and maple syrup in a blender or food processor until they make a smooth sauce.
Off of the heat, combine the blueberry puree and simple syrup and whisk together. Whisk in the vanilla and cinnamon as well.
Put the pot back onto the stove and continue boiling until the syrup reduces to about half of its volume again. Don’t over-reduce the syrup to be quite as thick as maple syrup because once it cools off of the heat it will thicken.
Strain the sauce through a sieve to remove the blueberry skins.
Store any extra sauce in a sealed container in the refrigerator when not enjoying.

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How To Make Perfect Home Fries

Written on July 19, 2013 by Wannabe Chef in Side Dish

Well cooked home fries are one of my favorite foods. I always look for them on a menu when I’m out to eat(clearly I only choose very classy places that would serve home fries at 6pm); they beat plain old french fries any day.

Years of cooking these spuds have taught me that home fries are all about two things: Seasoning and cooking time. Salt, herbs, and onions all make for a really taste treat once the flavors are absorbed into the home fries. You also can’t rush perfection. The best way to get a golden, crispy outside and a soft starchy inside is to cook these low and slow, giving each side a chance to sizzle on the bottom of the pan.

You’ll definitely want to double or even triple the recipe if you’re cooking for a crowd because these’ll fly off the plate. Season them to taste as always; you can add any number of herbs and spices to make them spicy, garlicky, or even slightly sweet.

How To Make Perfect Home Fries

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients:

2 par-cooked medium Russet potatoes*
2 Tablespoons chopped onion
3 Tablespoons olive oil, divided
1/2 teaspoon salt
Couple sprigs of rosemary
1/4 teaspoon pepper

*I usually bake mine for 40 minutes, let them cool, and then keep them in the refrigerator to have on hand whenever I want to make these. You can also par-cook them in the microwave or by boiling them as long as they’re firm enough to slice when done.

Method:

Heat 1 Tablespoon of oil in a frying pan. Add in the onions and sauté them until they become translucent.
Dice the potatoes into small bites, about 1/2-inch squares. Leave the skins on for a rustic look and texture.
Add the potatoes into the pan with the onions along with the remaining 2 Tablespoons of oil and salt.
Cook on medium heat, tossing the pan every couple of minutes to flip the potatoes. Cook for 10-15 minutes until most of the sides look browned and crispy and the oil has been soaked up.
Finish by seasoning with pepper.
Serve hot.

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Reese’s Lover’s Bark

Written on July 16, 2013 by Wannabe Chef in Dessert

Reese’s Lover’s Bark Whole

This is it.

If I stopped blogging tomorrow and this was the last recipe I ever posted, I’d be more than happy with that.

It’s no secret I’m a Reese’s lover. This bark was bound to happen. And it’s one of my favorites—Scratch that. It is my favorite.

The sweet Reese’s pieces, dark chocolate, and smooth peanut butter cups go perfectly with a little crunch from the Reese’s puffs. You’d be hard-pressed to be disappointed with a bite of this bark.

You can use regular-sized Reese’s cups, Reese’s fun-sized candies, or even Reese’s miniatures for the peanut butter cups—whichever you have on hand.

Reese’s is in no way affiliated with this blog post; I’m just a lover.

Reese’s Lover’s Bark

Prep time: 10 minutes

Cook time: 0 minutes

Ingredients(Makes 16-20 servings):

12oz milk or dark chocolate chips
1/2 cup Reese’s Pieces
1/2 cup chopped Reese’s cups
1/2 cup Reese’s Puffs

Method:

In a microwave safe bowl, melt the chocolate chips until they are smooth and liquid.
Spread the chocolate out into a thin layer on a non-stick surface such as wax paper.
One at a time or all together, sprinkle the Reese’s toppings evenly over the melted chocolate.
Gently press the toppings into the chocolate to make sure as many as possible stick into the bark.
Refrigerate for 20-30 minutes until the chocolate is cold and set.
Break the bark into pieces with a knife or your hands while still cold. Keep refrigerated until ready to eat.

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Easy Broccoli Frittata

Written on July 12, 2013 by Wannabe Chef in Breakfast, Entree

On an average day I eat more eggs than anybody I know. I wish they were always this intricately flavored and delicious but more often than not they’re just scrambled. But once in a while—once in a while it’s refreshing to put time and thought into the simple egg and make something with a little more wow-factor for yourself or others.

The broccoli and herbs help to flavor the eggs and give a bit of texture, since frittatas don’t have a crust like quiches to give them a little crunch. This recipe is called easy because you can put it in the oven and forget about it until dinner. You can also make it at night and have it reheated the next morning for breakfast. It’s just easy and easy to love.

I didn’t add any cheese to mine but it would definitely boost the flavor. If you’re thinking about it, I’d recommend 4oz of a sharp cheddar grated finely and added into the batter before baking. Otherwise if you’re making this for a crowd you can leave the cheese out and have some freshly grated cheese to serve on the side.

Easy Broccoli Frittata

Prep time: 10 minutes

Cook time: 50 minutes

Ingredients(Makes 4-6 servings):

1 dozen eggs
1 1/2 cups steamed broccoli
1/4 cup + 1 Tablespoon milk(eyeball it)
1 Tablespoon herb mix(use whichever’s your favorite)
1/2 teaspoon onion powder
1/2 teaspoon salt(reduce if using cheese)
1/4 teaspoon garlic powder(optional)
4oz sharp cheddar(optional)
Butter for greasing

Method:

Preheat your oven to 350 degrees.
Crack all of the eggs into a large bowl making sure not to get any shells into the batter.
Add in the milk, herbs, seasonings and cheese if using and whisk until the eggs are a pale yellow.
Grease an 8-inch baking pan on the bottom and around the sides.
Pour the egg batter into the baking pan.
Add the steamed broccoli evenly around the pan and gently press it into the batter with a fork to cover the tops of the florets.
Bake for 40-50 minutes until the sides turn golden brown and the center is firm. Remove from the oven and let stand at room temperature for about 10 minutes to cool before serving.

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