This weekend be sure to see somewhere new,
Throw a party,
Hang out with your relatives…
…as distant as they may be,
Get a little wild,
And eat something fried.
Tag Archive: Food
The Day I Became A Vegetarian
For a long time most of my closest friends have thought I was a vegetarian until we’d go out to eat and I’d order chicken or salmon and confuse them.
“You’re not a vegetarian?!”
“No, why would you think that?”
“Because you always are cooking tofu and beans on your blog.”
That’s fair. And confusing. Not many people who eat meat ate as much “meat substitutes” as I did. But 2 weeks ago I made the big switch to the V word.
Even though I’d been teetering on vegetarianism for months, maybe years now, it was one moment that put me over the edge. I was at my internship during the lunch shift(I work in a restaurant) and one of my jobs for that day was to clean the soft shell crabs for a pasta sauce. The crabs had just come in from the shore and were still alive, which is important that the restaurant use only live crabs or else we couldn’t verify how long they’ve been dead which creates a risk for disease. Professionally, I really didn’t mind doing this, and I’d probably do it again; it’s just another job at the restaurant that had to get done. But personally it had a big impact.
I never had to kill an animal for food before those crabs. Nowadays it’s normal for people to never see an animal be killed or even bones in their meat, and I wasn’t an exception for the past 20 years. Having to cut the crabs made me question whether I’d want to be the one killing all of my food, how I felt about that, and if I’d go through with it. In short, I decided I’d rather become a vegetarian. (Actually, I decided I’d follow suit with Mark Zuckerberg and only eat meat that I killed myself, but you won’t see me running outside with a crossbow and arrow any time soon.)
This was something that had been in the back of my mind for a while. I’m positive if I weren’t highly allergic to gluten I would have made this transition already, but eating out has always presented a challenge. It’s not uncommon that the only gluten-free option on a restaurant menu be a grilled chicken salad. I’m not sure that I’ve actually figured out a solution to this yet. I just know now I’m a strong enough person to deal with both when I need to.
Will I miss meat? Definitely. In fact, writing this all down is making me miss it more than I ever have, so I should probably wrap this up. You just can’t replicate the juiciness of a roasted piece of chicken or seared steak. I will happily roast a turkey for Thanksgiving and ham for Easter for my family just so I can get that smell to permeate the house. But I won’t eat it; I’ll just stand by the oven whiffing.
Do I think I will eat meat again? Probably. Actually, I’d bet on it. Statistically, about half of all vegetarians go back to eating meat at some point. And there will surely be a time when I’m out, starving, and the only thing I can eat is a slab of chicken. That being said, I’m committed to doing what I can, when I can and being happy with that. It’s easy to be happy in a world where chocolate is (usually) vegetarian.
If you have any thoughts, comments, or questions on the topic, leave them in the space below.
Gluten-Free Whoopie Pies
Who’s ready to make whoopie?
I shouldn’t have been allowed to watch The Newlywed Game growing up; those euphemisms were not hard for a 6 year old to figure out. Also The Match Game; you don’t have to tell me where Alice told Frank to stick his blank.
I got side-tracked. I meant to tell you a different childhood memory.
My grandmother-in-law(I’m not sure if that’s a real thing but that’s basically what she was) always made the best whoopie pies for celebrations. She also made the best molasses cookies, peanut butter cookies, and soft butter taffy specially for Christmas, but let’s start with whoopie pies. Between losing her and finding out I can’t eat gluten, I haven’t had a whoopie pie in probably 6 years. That’s too long.
I tried making these last December but didn’t get the recipe right and ended up making fudge pies instead. This time the cookies held their shape and tasted as well as they photographed. While the thought of making them scared me before, it won’t ever again.
This recipe uses xanthan gum, a hyper-powerful fiber that simulates the support of gluten in baked goods. I generally try to avoid using such a specialty item but every recipe for gluten-free whoopie pies I looked up stressed this ingredient and the last time I tried making these without it the cookies fell flat. It really is an essential ingredient in this recipe.
Gluten-Free Whoopie Pies(adapted from this recipe)
For the cookies:
- 2 1/2 cups gluten-free flour blend
- 1/2 cup cocoa powder
- 3/4 cup sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1/2 cup coconut milk
- 1/4 cup water
- 1 egg
- 1 egg yolk
For the filling:
- 2 cups powdered sugar
- 4oz butter, room temperature
- 2 egg whites, cold
- 1/2 teaspoon vanilla extract
Method:
- Preheat your oven to 350 degrees.
- Line baking trays with parchment paper.
- Sift together the flour, sugar, cocoa powder, baking soda, baking powder, salt, and xanthan gum and mix until emulsified.
- Add in the coconut milk, egg, egg yolk, and scant 1/4 cup of water and mix it into the dough. The dough should be heavy and stick to itself.
- Roll chunks of dough into 1-inch balls and put a few inches apart on the baking trays. Bake for 15 minutes until the top is firm.
- Remove from the oven and let cool completely before filling.
- In a bowl(chilled is best), beat on high the sugar, butter, egg whites, and vanilla together for 4-5 minutes until light and airy.
- Scoop 1/2 tablespoon onto one cookie and press another down on top.
- Repeat until all of the cookies are used.
It’s always a good sign when all the desserts are eaten, and these are long gone. I was more interested in this cake but if whoopie pies are your cup of tea and you’re gluten-free, let this be a treat for you.
Dark Chocolate Almond Meal Cake w/ Peanut Butter Glaze
Sunday we went to Maine to celebrate Father’s Day with relatives. I didn’t need any more of an excuse to start baking. I’d already had this cake recipe in my head and couldn’t wait to try it out.
The body of the cake is made with just almond flour, making it gluten and grain-free and lending a slightly nutty flavor. Because almond flour isn’t all that absorbent, the cake comes out slightly dense and fudgy. I don’t know about you, but those are two adjectives I like to describe my cakes. The cake isn’t all that sweet, though, so the glaze adds that final punch of flavor that makes it a show stopper. This cake recipe will become my standard for frosted and layer cakes.
Dark Chocolate Almond Meal Cake
Ingredients:
- 2 1/2 cups finely ground almond meal
- 3/4 cup cane sugar
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3oz unsweetened chocolate
- 1/4 cup neutral oil
- 4 eggs
- 2 egg whites
- 1 teaspoon vanilla extract
Preheat your oven to 350 degrees.
Sift together the almond meal, sugar, cocoa powder, salt, and baking soda. Whisk in the eggs, oil, vanilla extract, and egg whites completely.
Melt the chocolate in a microwave or over a double boiler and fold that into the cake batter until it’s completely emulsified. Pour the cake into a cake pan and bake for about 25 minutes or until the center has set. Remove from the oven and let cool.
This is a great gluten-free cake on its own, but it’s not incredibly sweet nor does it have much else going for it. This cake really begs for a frosting or a glaze of some sort, and what goes better with chocolate than peanut butter?
Peanut Butter Glaze
Ingredients:
- 1/3 cup natural peanut butter
- 1/2 cup powdered sugar
- 1/3 cup maple syrup
- Water to thin
Scoop the peanut butter into a large bowl. Slowly sift in the powdered sugar, mixing it in little by little. When the sugar is completely incorporated, pour in the maple syrup and stir. Slowly incorporate water until the frosting reaches a glaze-like consistency. Pour the glaze over the cake and level out.
I decorated mine with Trader Joe’s miniature peanut butter cups and cut it up into 14 slices. I couldn’t believe how well this turned out on the first try. The cake is somewhere between cakey and fudgy, which isn’t and easy balance to strike with gluten-free flours. And the peanut butter glaze doesn’t over power the rich chocolate in the cake.
I’ve set a goal to only have one slice a day. So far that’s not going so well.
Make These Now
I’ll keep things short and sweet because that’s exactly what this recipe is: Short and sweet. And delicious. And addicting. And pretty fattening. But I can’t make a paragraph all those things.
I saw a recipe for something like this in the latest Food Network magazine and was dead set on making it myself. It has chocolate and fruit so it’s totally healthy and Summer appropriate. I used homemade cookies and chocolate mousse but store-bought would be great, too. However, if you do make your own chocolate mousse, adding a touch of liqueur takes this dessert over the top.
Chocolate, Raspberry, and Amaretti Parfaits
- 2 cups chocolate mousse
- 6 amaretti cookies
- 1 pint raspberries
Assemble by putting raspberries at the bottom of a parfait glass and layering on top a layer of mousse, 1 1/2 cookies crushed into pieces, more raspberries, and another dollop of mousse. Garnish with whip cream if desired. Serve at room temperature.
The best bites are always the one with a taste of each flavor in them. Rumor has it stores sell vodka-infused whipped cream now; if you want to spray that on top, I wouldn’t judge.
Amaretti Biscuit Cookies + Dessert Overload?
I’ve baked more in the past few days than I had all Summer. I love baking but usually I can’t(or rather shouldn’t) eat a whole batch of sweets by myself, so as soon as I get a chance to bake for others I jump at it. Here’s a sneak peak at what’s come out of my oven lately:
9am is too early for cake, right? Just checking.
And last but not least:
Almond cookies. I looked all over for these one night and couldn’t find them anywhere. I threw in the towel and decided to bake them, which couldn’t have been easier. The secret to getting a crisp, biscuit-like texture to these is using regular and superfine sugar to create hard shell on the outside. And since you don’t need to whip the egg whites at all, it’s simple enough for a beginning baker to do!
Amaretti Biscuit Cookies
Ingredients:
- 2 cups almond flour
- 2 egg whites
- 1/2 cup powdered sugar
- 1/2 cup cane sugar
- 1 1/2 teaspoons almond extract
Preheat your oven to 300 degrees. Line a baking tray with parchment paper.
Beat together the egg whites, almond flour, both sugars and extract until the dough is unified and sticky.
Shape the dough into 1-inch balls and place them on the baking tray. Bake for 25-30 minutes until the outside is hard and golden.
Serve with a cup of tea, coffee, milk, or almond milk. Since they’re crispy cookies, they’re perfect for dunking to get them soft and crumbly. If you want to spike your milk with amaretto, I won’t judge.
Can you have such a thing as too much dessert?
Grilled Mango and Avocado Black Bean Salad
I think I have a mango problem. A week ago, I had no idea if I liked them or not. I just happened to pick a few up because they were on sale and now I’ll eat one morning, noon, or night. I don’t even like many fruits! But mango—oh, mango.
Naturally, I had to find a way to eat mango whenever, wherever. That’s where this salad came in. I had to make it twice to figure out grilling was the key component. It tasted good raw but so much better grilled. The avocado dressing helps spread out the fruity flavor throughout the whole dish so that each bite is just as delicious as the last.
Grilled Mango and Avocado Black Bean Salad
Ingredients(Makes 2 servings):
- 1 mango
- 1 avocado
- 1 can black beans, drained
- 1 Tablespoon lemon juice
- 1/2 Tablespoon honey
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
Cut the mango and avocado into halves, removing their pits. Grill 1 of the avocado halves and all of the mango for 4-5 minutes until charred.
Puree the remaining avocado with the lemon juice, honey, chili powder, and salt.
Dice the grilled mango and avocado. In a large bowl, toss this with the black beans and avocado dressing. Serve at room temperature or chilled.
This is a great Summer dish with some brown rice and vegetables. I think next time I’ll add toasted coconut on top for an extra kick of tropical flavor. Now if only I had a mango cupcake recipe to wash it all down with.
Raw Zucchini Noodles With Pumpkin Seed Pesto
When I had the raw lasagna at Wildflour reminded me of a way to “cook” I forgot I knew. During the Winter I’d roast anything and everything and make heavy sauces for food to add flavor. I don’t like to cook as much in the Summer; I can’t remember the last time I even turned our oven on. It’s just too hot. And when the produce and herbs are so flavorful, they even taste better with less done to them.
Raw food is perfect for the Summer because the flavors are clean and powerful. While this could seem complex it takes less than 10 minutes to put together. The only tools necessary are a standard vegetable peeler and a food processor. It’s a little more complex than a salad, but completely worth it.
Raw Zucchini Noodles With Pumpkin Seed Pesto
Ingredients for 2 servings
For the noodles:
- 2 zucchini
- Vegetable peeler
For the pesto:
- 1/2 cup pumpkin seeds
- 1 1/2 handfuls basil
- 0-2 cloves of garlic(depending on how much you love garlic)
- 1 Tablespoon lemon juice
- 2-3 Tablespoons extra virgin olive oil
- 1/4 teaspoon salt
For the noodles, simply peel long strips of zucchini until reaching the center. Discard the seedy core.
For the sauce, combine the pumpkin seeds, basil, garlic, lemon juice, and salt in a food processor. Turn the processor on and slowly pour in the olive oil until the ingredients blend into a smooth paste.
Toss the pesto with the noodles. Serve cold or at room temperature with extra veggies.
I wasn’t sure how the “noodles” would hold up, but they twisted and twirled just like any good pasta. The zucchini held on to the sauce well, too, and since it has such little flavor let the pesto shine. It’s not something I’d eat every day because I like my eggs and beans, too, but it’s fun for a change.
The Only Omelet Recipe You’ll Ever Need
I’m careful never to overuse superlatives, so believe me when I say this is the best omelet I’ve ever had. It’s filling and meaty with a salty-sweet kick. The maple syrup takes this to a new level that other omelets just can’t compete with. In fact, if chocolate and peanut butter didn’t exist, I’d probably eat this for dessert, too. You could add melted goat cheese or cuts of smoked bacon but honestly this omelet doesn’t need either of those; it has so much flavor on its own.
Caramelized Onion, Mushroom, and Maple Syrup Omelet
Ingredients:
- 1/2 yellow onion, julienned
- 1/3 cup sliced and washed mushrooms
- 1 Tablespoon oil
- 1 1/2 Tablespoons maple syrup
- 1/4 teaspoon salt
- 3 eggs, beaten together
- Extra oil for greasing
Heat the oil in a pan over medium heat.
Add in the onions, mushrooms, maple syrup, and salt and sauté the vegetables until the onions have caramelized and mushrooms cook a golden brown. Move the vegetables to a plate and heat enough oil in the same pan for the omelet.
Beat together the 3 eggs and pour them into the pan. Add the cooked vegetables on top of the omelet and cover the pan to let the eggs cook. When the omelet egg has mostly cooked, fold it over once and let it rest in the pan for a minute. Plate and serve hot.
I’ll start heating up the pan; how many should I make?
