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Honey Cashew Butter

Written on April 14, 2011 by Wannabe Chef in Snack

I’ve probably said this before but I could spend all too much money on something like a fancy nut butter. Even plain almond butter or cashew butter runs a mean price tag when it’s so easy to make at home. I picked up a pound of cashews for $5 from the bulk bin and managed to make 18oz of “gourmet” cashew butter with a few ingredients on hand. I’ll never look back at store-bought again.

Honey Cashew Butter

Ingredients:

4 cups cashews, raw or roasted
3 Tablespoons honey
2 Tablespoons neutral oil
1/2 teaspoon salt

Add the cashews to a food processor and start blending on high.

When the cashew butter starts to form a dough ball, add in the honey, salt, and oil and continue processing. Stop sooner for a thicker consistency or blend longer for a smooth and runny cashew butter.

I like my cashew butter a little chunky so I didn’t puree it too much and it came out perfect. On a spoon it almost taste like cookie dough. This could be dangerous.

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How I’m Using A Plant-Based Diet To Get In Shape

Written on April 13, 2011 by Wannabe Chef in Miscellaneous

The day I ran my 20-mile marathon training run I realized something: I was out of shape and it was weighing me down(literally). It wasn’t hard to figure out why I might have gained 15-20 pounds since November:

It was the Holidays. Cookies, cake, and candy were always around.
My dog dying in November led to major stress eating.
I had gotten injured and stopped doing cardio altogether for 6 weeks, but don’t remember cutting down my actual portions during that time.

After that run I swore I’d get in better shape for the marathon; I knew I couldn’t undo 3 months of bad habits in 3 weeks but I put myself on a healthy track having the longer picture in mind. I was already interested in a plant-based diet and reading Matt’s e-book convinced me I should give it a shot with some slight twists.

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First of all, this is not a low/high anything diet and didn’t focus on any numbers. Instead I focused on the type of foods that I ate. I also didn’t cut anything out completely, instead trying to limit myself to 1 serving of dessert a day.

Things I eat a lot of:

Raw vegetables
Greens
Beans
Fruit
Nuts & Seeds

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Things I eat in moderation:

Fish
Eggs
Potatoes
Healthy oils
Sugar
Cocoa powder(it’s really its own food group to me)

Things I eat very little of

Red/white meat
Soy
Grains
Dairy

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As I got hungry through the day, I snacked on things like raw vegetables or nuts. I also got rid of a bad habit of a filling snack right before bed and instead learned how to fall asleep with a slight hunger.

As for protein, my philosophy was that eating enough real food throughout the day would lead to an appropriate amount. Beans, broccoli, and nuts may not be protein powerhouses on their own, but when you eat a lot of them it adds up over time. If I weren’t running ~30 miles per week and eating so much, I might need to add a bigger emphasis to protein. But this works for me at the moment.

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So how has it worked? Well, I don’t own a scale but I definitely feel lighter. A week after I started I noticed my 6.5 mile loop being a whole minute faster, which felt like progress. Now, about 5 weeks later, my “comfortable pace” for long runs has dropped about 10-20 seconds/mile, which also encourages me to keep it up. And I strength train twice a week to make sure that I’m losing fat and building muscle, which I would recommend as part of any distance running program.

Disclaimer: I’m completely unqualified. For everything. It’s amazing I get out of bed and put my socks on both feet every morning. Do not assume that this is sound medical advise and that you can sue me. Besides, I have no money so the joke’s on you.

PS. Heather is having a raffle right now to raise money for Relay for Life and my outrageous triple chocolate brownies are one of the prizes. I suggest you pop on over and take a look at all the goodies over their and bid for a good cause.

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Easy Cantaloupe And Kale Salad

Written on April 12, 2011 by Wannabe Chef in Side Dish

It’s (almost) Summer, and what’s better than when fresh fruit and vegetables go on sale? I really don’t care for fruit in the Winter; I’ll take a hot chocolate, please. But in the Summer it’s much more appealing and so refreshing to eat. This salad is simple with just 5 ingredients that you have to throw together and really lets the produce speak for itself.

Cantaloupe And Kale Salad

Ingredients(Makes 2 servings):

1/2 large cantaloupe, diced
1 bunch kale, chopped*
2 Tablespoons olive oil
1 Tablespoon white vinegar
1/2 teaspoon salt
Goat cheese(optional)

*I used frozen kale which I thawed and dried. It worked out fine but if I were serving this to others I would definitely use fresh kale.

Combine the cantaloupe, kale, olive oil, vinegar, and salt in a large bowl or salad tosser and toss until the ingredients have spread out. Plate and top with goat cheese if desired.

This was excellent. A little tang from cheese would have added a good extra dimension but on its own it was really fresh and vibrant.

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Black Olive Hummus

Written on April 11, 2011 by Wannabe Chef in Side Dish

Get the Altoids ready because this one’s a nightmare on your breath but it’s worth it.

Chickpeas and olives are two of my favorite foods; I think they deserve their own food group. This has a strong flavor of a tapenade but with all the creaminess of a hummus. It’s definitely a winning potluck recipe.

Black Olive Hummus

Ingredients:

2 cups chickpeas
1/2 cup black olives, pitted
2 cloves garlic
3-4 Tablespoons olive oil
1/2 Tablespoon balsamic vinegar
1/2 teaspoon salt

Dumb the chickpeas into a food processor.

Add in the olives, garlic, and salt and begin to process.

As the hummus is blending, slowly pour in the vinegar and olive oil until it takes on a smooth consistency.

Garnish with sliced olives to warn any olive haters.

Somebody pass the [gluten-free] pita because it’s on.

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Taking Another Crack At Eggs

Written on April 10, 2011 by Wannabe Chef in Miscellaneous

For the past 2 years eggs and I have not been best amigos. Sure, they’re a cheap source of protein, but unless I was counting on baked goods for protein I wasn’t getting any from eggs.

Did I break up with them because I don’t like the way they taste? No. I think eggs have a great neutral flavor, also that anything is good when you smother it with ketchup.

And I do.

Did I break up with them because of the cholesterol thing? No, I’ve had high cholesterol since the day I was born. If you can fix that you should get a Nobel Peace prize.

Did I break up with them because as a food blogger I’m constantly taking pictures of my meals and so everything’s cold by the time I actually eat it? No, but that’s remarkably true.

The reason is much more vain than all of that I assure you.

I stopped eating eggs because I could never cook them right. I can’t tell you how many yolks I broke trying to cook an egg sunny side up or fried. Even today don’t ask me to make you a recipe that involves separating the whites and yolks or—God forbid—whipping the egg whites; I’d just buy something from the store and say I made it.

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But then my friend gave me a duck egg a few weeks ago. “Don’t make brownies with them; they don’t make good brownies” she said. Crap, there went my plans. So instead I took the plunge and fried it with some vegetables in a pan. And it came out perfect so I made it again. And again.

There are so many ways to cook eggs, all of which I will be trying out now(except hardboiled because that’s just nasty). My point? Don’t give up on something because you fail a few times because at the end you just might find your reward, a fried, tasty reward.

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If I Had Time, I Would Make These

Written on April 8, 2011 by Wannabe Chef in Recipe Round-Up

January 19th 050

Grasshopper Brownies

Rawxy’s Raw Turtle Brownies

December 31st 043

Peppermint Patties

Mama Pea’s Magic Bars

March 13th 015

Peanut Butter Chocolate Chip Dessert Hummus

Anna’s Browned Butter Blondies

…But I don’t so who can I give my address to to send me these?

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Brussel Sprout and Potato Hash With Fried Eggs

Written on April 7, 2011 by Wannabe Chef in Entree

I can never have a savory breakfast; it just doesn’t appeal to me at all. I need something sweet and as close to a dessert as I can get away with eating when I wake up.

Dinner is another story. I love a big plate of hot, savory food at night. I also love eating all the “traditional” breakfast foods like hash browns then since I’d never eat them otherwise. Sure, you could make this for breakfast. But I think it’s much better for dinner. Just imagine all your cares from that day flowing away like the runny yolk when it breaks and suddenly nothing seems so bad any more. Just remember to leave room for ~~breakfast~~ dessert.

Brussel Sprout and Potato Hash With Fried Eggs

Ingredients(for 2 servings):

1 1/2 brussel sprouts, steamed*
2 medium potatoes, cooked and diced*
1 onion, julienned
4 eggs
1/4 cup of butter, divided
1/2 teaspoon salt
1/4 teaspoon black pepper

*You can do this easily by microwaving them together for 4 minutes before starting.

Heat 2 tablespoons of butter in a large pan over medium heat. Once the pan is heated, add in the brussel sprouts, potatoes, and onion.

Cook for 10 minutes tossing the contents of the pan periodically until all the sides have had a chance to brown. Divide the contents of the pan between two plates or bowls and return the pan over the burner.

Using the remaining 2 tablespoons of butter, fry each egg individually in the pan. When each is done, plate it over the hash two to a plate. When all are done, season with salt and pepper.

My favorite part really is the runny yolks. If the yolks aren’t runny, well, I’d still eat it but it wouldn’t be the same. Apparently pregnant women shouldn’t eat runny yolks; I’m glad that’s never in my future.

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Caramelized Onion and Balsamic Vinegar Bean Salad

Written on April 6, 2011 by Wannabe Chef in Entree

I love Summer. More honestly I love cookouts, grilling, Summer foods, and ice cream weather, but it’s easier to just say “I love Summer”. This recipe reminds me of Summer foods. It’s good hot or cold, sweet with a little savory, and oh so easy to make. It kind of reminds me of baked beans that you spend all day cooking except the whole thing comes together in 20 minutes! Winner, winner, chicken bean dinner.

Caramelized Onion and Balsamic Vinegar Bean Salad

Ingredients:

1 can chickpeas
1 can pinto bean
1 can cannellini beans
1 onion, julienned
2 Tablespoons olive oil
1/2 cup balsamic vinegar
1 Tablespoon honey
1/4-1/2 teaspoon salt to taste
2 Tablespoons extra virgin olive oil for finishing(optional)

Combine all of the different beans in a large bowl.

Caramelize the onion by cooking it over medium heat in a frying pan with 2 tablespoons of oil for 10-15 minutes. When the onion has turned translucent and slightly crusty, remove from the heat and add to the beans.

While the onions are caramelizing, reduce the balsamic vinegar to about half its original volume in a small sauce pan over another burner set to low-medium or medium heat. You want the vinegar to reduce to a molasses consistency but not overboil and turn into a taffy. If it does reduce too much, remove from the heat and stir in some hot water to thin.

Add the reduced vinegar, honey, salt and extra virgin olive oil if using to the beans and onions. Mix well until the sauce coats all of the beans. Serve hot or cold.

If this is any indication, it’s going to be a tasty Summer.

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Raspberry Fudge Sauce

Written on April 5, 2011 by Wannabe Chef in Dessert

After I baked this cake recipe for my birthday, the cake looked good but a little plain so I decided to throw together something for the top. I love the pairing of raspberries with chocolate so I decided to make a raspberry chocolate sauce to go on top. I had no clue how it would turn out but I’m happy to report it was perfect. Heated, the sauce is easy to work with and at room temperature it hardened to a semi-soft, fudge consistency which was easy to cut through. It was great on cake but would be good over ice cream, too.

Raspberry Fudge Sauce

Ingredients:

2/3 cup fresh or frozen raspberries
1/3 cup chocolate chips
1 1/2 Tablespoons maple syrup(or any liquid sweetener)
1 Tablespoon butter
1/4 teaspoon salt

Heat the raspberries over low heat in a sauce pan until they’ve reduced to about half their volume and cooked down to a sauce.

Toss in the chocolate chips, butter, maple syrup, and salt and mix until the butter and chocolate chips have melted. Frost or scoop over ice cream while the sauce is still warm and liquid.

I should have made extra to eat with a spoon; one year older, still not wise enough.

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Burnt Caramel Sweet Potato Mash

Written on April 4, 2011 by Wannabe Chef in Side Dish

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I try not to oversell anything. Just this once I’m going to tell you this is one of the best recipes of the year, and it’s only April. I’ve never made mashed sweet potato because I thought “How can you improve on a roasted sweet potato?” Oh, you definitely can. Burning the caramel adds a bitter flavor which balances out with the natural and added sugars. The taste is totally unique and even if your guests can’t tell what it is they’re bound to love it.

Burnt Caramel Sweet Potato Mash

Ingredients:

1 1/2 cups mashed or pureed sweet potatoes*
1/4 cup sugar
1/4 cup butter
2 tablespoons water
1/2 cup milk
1/4-1/2 teaspoon salt to taste
Nuts for garnish(optional)

*I would recommend either roasting your own sweet potatoes or buying the canned puree kind. Microwaved sweet potatoes tend to be too starchy and not sweet enough after cooking.

Combine the butter, sugar, and water in a sauce pan and bring to a boil. Keep mixing the ingredients until the butter has melted and the sugar has dissolved.

Continue boiling until the caramel starts to burn and turn a light brown. Err on the side of caution and go on to the next step as soon as it starts browning, but mine turned a little too black and still tasted fine in the end.

Remove the pan from the heat and stir in the sweet potato, milk, and salt. Mix. Return to the heat until the dish is hot enough to serve.

Paula Deen would be so proud. I love the uniqueness the burnt caramel adds to the flavor; you can tell it’s not maple syrup or just plain sugar that sweetens this. It was especially good with the richness of the pecans on top. It’s the perfect recipe for Thanksgiving, but I really hope you don’t wait that long to try it.

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