Pakoras with Cold Cucumber Salad

One of my favorite Indian dishes is the pakora.  Essentially any deep fried veggie or protein, it is meant to be eaten as an afternoon snack with tea.  I would choose to eat delicious pakoras over finger sandwiches with my afternoon tea any day, but tonight I decided to make pakoras my main meal. 

William and I have tried to make pakoras a few times before, but they've always turned out doughy.  We wanted them to be light and crisp, and we finally found the perfect recipe for them.  Honestly, they couldn't be easier!  Here's what you do...

Chop whatever vegetables you have in your refrigerator into small, bite-sized pieces.  Some great options are:

• cauliflower
• zucchini
• potatoes
• carrots
• onions
• whatever!

Mix these in a bowl with garam masala, chili powder, turmeric, and salt.  Then toss with chickpea flour and water, alternating until the veggies just stick together when pressed into a ball.  Then fry them in oil at 350 degrees until crispy and brown.  This video taught me how to make them perfectly, and the woman is adorable.

I also made chicken and kale pakoras, and the kale were definitely my favorite!

To lighten things up (since we were eating plates full of fried food for dinner), I made a spicy cucumber salad.  This was a perfect, refreshing side-dish, and it's so fast to make.

Chop 2 cucumbers, a little cilantro, 1 chili pepper, and 2 scallions, and combine in a mixing bowl.  Then in a small dish dissolve 1/3 cup sugar and a sprinkle of salt in 1/2 cup white vinegar and pour over the cucumber mixture.  Refrigerate until cold, and you're done!  This is the perfect summer dish--so cold and spicy!  Enjoy!

Meatloaf. The Good Kind.

Happy fall, friendos!  I personally couldn't be happier that the cool weather is finally settling in here in Atlanta, and to celebrate I made one of my new favorite cold weather dinners:  meatloaf.  I didn't grow up in a family that made a lot of meatloaf, and I'm happy about that, because so much of it out there really isn't great.  But this meatloaf was perfect, on its own and in heavenly sandwich form.

Meatloaf Recipe
This recipe is of course gluten and dairy free, but feel free to make substitutions.  It's also wonderful with strictly 1 1/2 lb. of ground chuck used--play around with it.

• 1/2 cup GF breadcrumbs
• 1/3 cup rice milk
• 1/2 lb. ground chuck
• 1/2 lb. ground lamb
• 1/2 lb. ground veal
• 1 large carrot, grated
• 1/2 yellow onion, grated
• 1 egg
• 1/4 cup parsley, minced
• salt and pepper
• Sambal Ketchup*

Alright!  First, make those breadcrumbs.  I always save the ends of my Udi's loaves to make them.  Throw them in a food processor, and you're ready. 

Then place them in a large mixing bowl and add your milk of choice.  Dry breadcrumbs make for dry meatloaf, so let them soak up all of the milk before you add the other ingredients. 

Then grate the onion and carrot and mince the parsley.  Add the veggies to the bowl, along with the egg, meats, salt, and pepper.  Mix this gently with the tips of your fingers.  Don't smash it all together.  This will result in a much better texture.

All that's left to do is place it all in a small loaf pan, cover it with the sambal ketchup, and bake it at 325 for 40 to 45 minutes.  After it comes out of the oven, let it rest for 10 or 15 minutes and then enjoy!

I should add, I served mine with an AWESOME onion jam.  Cut several pieces of bacon (I used three) into lardons and crisp in a pan.  Remove the bacon, leaving the bacon grease in the pan.  Dice a large yellow onion and add it to the pan.  Caramelize the onions and then add some brown sugar, apple cider vinegar, salt, bourbon, and a little corn starch, as well as the crispy bacon.  This stuff is amazing.

*Sambal Ketchup 
This sauce is perfect because it's sweet and spicy.  You have a couple of options here.  You can just add some sambal to ketchup until it's as spicy as you'd like it to be, or if you're like me and don't have any ketchup, you can do what I did below.

• 3 Tbsp. sambal
• 1 Tbsp. tomato paste
• 2 tsp. dark brown sugar
• hot water

Combine the sambal, tomato paste, and brown sugar in a bowl.  Then just add a little hot water to thin it out a bit and dissolve the sugar.

Ridiculously Delicious Cookie Dough

I have to say, I am completely ashamed that I made the recipe I am about to tell you about.  I am even more ashamed, or maybe just in awe, of how much I actually loved this recipe.  I found it on FoodGawker last night and had seen so many others like it that I felt like I just had to try it.  It is gluten-free chocolate chip cookie dough...meant to be eaten strictly as cookie dough, not turned into actual cookies.  That doesn't sound too crazy, right?  Just wait.  It is the type of cookie dough that is made with...canned chick peas.

I know, it sounds like it would taste awful, but worse than that, it just sounds like one of those ridiculous "healthy" recipes that make you want to yell "JUST EAT THE COOKIE DOUGH ALREADY!  WHY ARE YOU ADDING BEANS TO THIS?!" Like when people try to "sneak" vegetables into mac and cheese.  Why are you doing that?  Why can't you just have a side of vegetables and leave the mac and cheese alone?  Oh right, back to the cookie dough...

Clearly with such strong opinions about these kinds of recipes, it is a miracle that I tried it at all, but since I had all of the ingredients and was jonesing for some cookie dough, I gave it a shot...and I have to say, I am so glad I did. This is currently living in a large tupperware container in my fridge, and I have been eating it with a spoon and a large glass of milk.  My recipe is adapted from this cookie dough recipe, but don't worry about following the measurements exactly--there are no eggs in here, so you can just make it, taste it, adjust it.

Cookie Dough Recipe

• 1 can chick peas, rinsed and drained
• 2 tsp vanilla extract
• 3 Tbsp peanut butter (or any nut butter)
• 1/2 cup of dark brown sugar (not too firmly packed)
• 3 Tbsp gluten free oats
• pinch of salt
• 1/3 cup chocolate chips
• 1/3 cup chopped, roasted almonds

Combine all of the ingredients except for the chocolate chips and almonds in a food processor, and process until smooth.  At this point look at your consistency--it looks like cookie dough, right?!--but if you would like it a little thinner add a splash of milk (dairy-full or dairy-free is fine) and if you would like it thicker add a bit more of the oats.  Now transfer your "dough" that you are probably terrified to actually taste into a bowl and stir in the chocolate chips and almonds.  Now, just trust me and try it...it is awesome!

GF Pasta with Tomato, Basil, and Brie

This is a classic summer dish in my family. When my dad's backyard garden is overgrown with basil, and the farmers market it full of ripe tomatoes, we know it's time to make this quick summertime meal. The nice thing is, it really doesn't get easier than this. Cut the rind off of a large wheel of Brie, and tear it into pieces. Place it in a bowl with several finely chopped tomatoes, a handful of chopped basil, and two or three minced garlic cloves. Let this just marinate on your countertop for an hour or two with a good dose of olive oil and salt and pepper. Now I know some of you may be worried about leaving cheese out at room temperature for several hours. To which I say, live on the wild side, you crazy person! Let that cheese just sit until it's nice and warm and melty and delicious--you are such a daredevil! And your daring nature will be rewarded with the most delicious no-cook pasta sauce you've ever tasted. Just add warm pasta (gluten free or not) to this and top with a little more basil. This is by far my favorite summer dinner.

BLT with Homemade Basil Mayonnaise

Ah summer! It's the perfect time for lazy dishes, because when the tomatoes are as full of flavor as they are now, you don't have to do much of anything to them. Just pile them high with lettuce, bacon, and mayonnaise, and you have the perfect summertime lunch.

I used Udi's Millet and Chia bread, toasted of course, and made homemade basil mayo to be slathered inside. I started with Alton Brown's recipe (see link below), which is always flawless (as is he). To it I added a little minced garlic and tons of chopped basil. It is hard to actually get this stuff onto bread before devouring it. Now slice up a watermelon and enjoy.

http://www.foodnetwork.com/recipes/alton-brown/mayonnaise-recipe/index.html

It's...Arrested Development

We are clearly all freaking out that Season 4 of Arrested Development will be released in just a few short days.  Once Sunday hits, no one will be leaving the couch to think about such inconsequential things as themed snacks, so get your Banana Stand treats ready now and be done with it!

First, grab some bananas faster than Mr. Bananagrabber himself.

And cut 'em up into bite sized pieces.  Then put them on a plate covered with parchment paper, and freeze them for a couple of hours.

Next melt some dark chocolate with a little bit of peanut butter, and pull your banana bites out of the freezer.

Then just dip your bananas into the chocolate, and place them back on the parchment to go back in the freezer.  I topped some of them with chopped peanuts--yum!!!

Now all you have to worry about come Sunday is how to cram in all of the episodes before work on Monday morning...I believe in you! 

Update on Avocado Toast

I made this for lunch yesterday, and it was so perfect!!

Pan Fried Kingklip with Quinoa Salad

Any good chef will tell you to go to the market without a real plan in mind for dinner.  It opens you up to using whatever they have that looks best that day.  Let's be real, most of us don't the time to think about food this way, or a market for that matter, but when it does happen, it can be a great thing.

Yesterday I went to the grocery store with no plan in mind except that I really needed to make something delicious since William will be leaving for field school soon.  I started at the fish counter, where I spotted a gorgeous white fish that I had heard of but never cooked with before--kingklip.  From there I picked up some fennel, a couple of oranges, and a bottle of white wine, and I had a plan.

Pan Fried Kingklip with a Shallot, Lemon, and White Wine Pan Sauce
First, pull out your fish and let it rest outside of the fridge for a while.  You don't want to throw cold fish into the skillet.  While this is warming up a bit, get your dredging station ready.  I used GF all purpose flour seasoned with salt and pepper, a basic egg wash, and lastly GF breadcrumbs which I seasoned with red pepper flakes, grated garlic, and lemon zest.  After the fish is dredged, again let it rest for about 10 minutes.  This will help the coating really stick to the fish when it's cooking.

During this time you can get the ingredients ready for the incredibly easy pan sauce.  Just slice a shallot finely, cut a lemon into wedges, and open a bottle of white wine.

Next, we'll fry the fish.  Depending on the thickness of your cut, turn your burner onto medium high, and get your pan and canola oil nice and hot before adding the fish to it to ensure nice, crispy breadcrumbs.  Flip once everything is golden brown, and you're pretty much done.  Just remove the fish and let them drain on a paper bag while you make the sauce.

If there is too much oil left in the pan, pour a little out.  Then add a nice amount of white wine to deglaze everything at the bottom.  Add the shallots, and let them start to wilt.  Finish with a big squeeze of lemon juice and butter or olive oil, and you're done!  William Loved this!

Quinoa Salad
Until now I have only ever liked quinoa for breakfast, but now I'm a believer.  I think the trick for me was going the extra mile and cooking the quinoa in chicken stock instead of just plain water.  Here's how:  first make sure you wash your quinoa.  Measure it out, add it to a bowl, and fill it up with water.  Then give it a good shake around and drain it slowly.  Then add your quinoa and your chicken stock (1:2 parts quinoa to chicken stock) to a stock pot and let them come to a rolling boil.  Then cover them, and reduce it to a simmer for 15 minutes.  Finally uncover it, and if there is an liquid left or it just doesn't seem quite dry enough (it should be similar to rice) then let it cook at a very low temperature uncovered until it is just perfect.  Then set your quinoa aside to cool.

While that is cooking, get your other ingredients ready.  I added shaved fennel, shaved red onion, toasted almonds, orange supremes, mint, and a little squeeze of lemon juice, and it was AMAZING!!!  Seriously, I haven't stopped eating this stuff, which is fine because you can't get anything much healthier than this!

Blueberry Pancakes

Ok, I'm not sure that making pancakes from a mix should constitute a blog post, but when that pancake mix is a gluten free mix, some serious altering must be done, so maybe a blog post was called for after all.

Personally I'm a big fan of all things Bob's Red Mill. To this I added buttermilk instead of regular milk, melted butter instead of oil, and (here's the kicker) I whip my egg whites separately, and then fold them in as the last step. To this batter I also added lemon zest and vanilla extract. Blueberries were added during the cooking process, and what resulted were fluffy, bright pancakes that tasted so delicious the average bear would have believed they were chock full of our dearly missed gluten.

Perfect Green Beans

I heard this recipe on The Splendid Table on NPR last week.  I listen to the podcast when I go jogging in the morning; something about Lynne Rossetto Kasper's soothing voice as she talks about the best way to pour port or the joys of making your own soft tofu is the happiest way to start my days.  Last night I made her Greek-Style Green Beans, and they were unbelievably delicious.  As to avoid making yet another trip to the grocery store I substituted the whole tomato for a few squeezes of tomato paste right on top of the green beans (again not stirring), and they turned out perfectly.  They, and they alone, were my dinner last night, and I was a very happy girl.  I'll copy the recipe below...

Greek-Style Green Beans

by Crescent Dragonwagon

I’d tell you to stick a Post-It right here because, once you try these, you’ll be making them often -- but they’re simple enough that after one time through, you’ll probably remember how to make them forever. These green beans are cooked to falling-apart-ness in what’s essentially a garlic-tomato confit. Every bite is imbued with flavor -- garlicky, a little hot, meltingly tender; the kind of good that, with your first bite, you close your eyes and grow silent.

[Lynne Rossetto Kasper's interview with Crescent Dragonwagon]

The traditional Greek recipes in which this method is rooted use as much as three quarters of a cup of olive oil -- too much for me. The few tablespoons here give flavor and allow the green beans to caramelize. Pretty they are not, but with one bite that is moot. Back in my restaurant days, I once received a proposal of marriage from a guest on the basis of these green beans.

Pay careful attention to the details here. Technique is all.

Ingredients

• 1 pound fresh green beans, tipped and tailed
• Vegetable oil cooking spray
• 3 tablespoons olive oil
• About 1 tablespoon medium to finely chopped garlic (5 or 6 cloves)
• 1 large fresh tomato, chopped (I go ahead and leave the skin on and seeds in; if you are fussier than me, remove both and use only the chopped pulp of 2 tomatoes)
• Salt and freshly ground black pepper
• A few dashes of cayenne
• 1/2 to 1 teaspoon dried dill

Instructions
1. Blanch the green beans: Bring a large pot of water to a boil over high heat. When the water is boiling, add the green beans and cook for 2 minutes. Drain them well, then rinse with cold water, and drain them again.
2. Spray a large, heavy (preferably cast iron) skillet with a tight-fitting cover with oil, and set it over very low heat. Add the olive oil, scatter the garlic over it, and add the blanched green beans (in contrast to most sautes, the green beans are added when neither pan, nor oil, nor garlic, is yet hot). Scatter the tomato over the beans. Don’t stir.
3. Still keeping the heat as low as possible, cover the beans and let them just barely cook, without stirring, for about 40 minutes. I know it’s hard, but keep on not stirring; leave the heat low enough so that nothing burns. If you like, you can push a few beans back to check on the garlic at the bottom of the skillet. It should not be browning, merely cooking very, very slowly. Some of the beans will be browned on oneside, which is good. If this hasn’t happened yet, cover again and cook for 10, even 15, minutes more.
4. When the beans are soft, lift the lid and stir gently. It is unlikely, but if there’s a noticeable amount of liquid in the skillet, turn the heat up and, stirring gently but constantly, evaporate the liquid off. You want soft, barely-holding-together green beans. They should be slightly shriveled-looking and browned lightly here and there, with a bit of the garlic-tomato jam sticking to them.
5. Turn off the heat. Salt and pepper the beans, sprinkle them with the cayenne and dill, stir one more time, and serve. No, no, you don’t have to thank me.

Risotto with Shrimp, Snow Peas, and Mint

Yumm you just have to love a big bowl if risotto on a Snowy March night! And it really is the easiest thing to make. I made shrimp tacos the night before and turned my shrimp shells into the most basic of stocks by simmering them in salted water.

To make my risotto, I sweated a small diced onion plus a couple of cloves of garlic in a medium sauté pan with a little olive oil. Then I added and toasted 1 1/2 cups of arborio rice. Once I could smell the nice toasty rice, I started the process of adding the simmering shrimp stock: add a ladle, stir until fully absorbed, repeat. This process will take between 20 and 30 minutes but is sooo worth it! At the end, I follow the same steps but with a nice glug of white wine. I then finish the risotto with a little lemon zest, salt, and lots of black pepper.

On the side, I sauté together shrimp and snow peas and finish this with a chiffonade of mint. Plate this on top if risotto!! It is perfect!!

**side note--many people would cook their shrimp and vegetables in the same pan as their risotto--I do this with mushroom risotto, for example--but in this case, you want to be careful not to over cook the shrimp and to keep the snow peas slightly crisp, so cooking them separately just makes sense. Also...it just looks prettier, and that really Is important!

Feeling Like a Kid Again

With school cancelled for snow, I am happily holed up in my apartment, feeling like a kiddo. Fortunately ABC Family agrees with me that Christmas classics like Home Alone should be played until spring. But without our moms around to make a kid-worthy meal, William and I had to fend for ourselves. And what did we decide to eat while watching Kevin's crazy antics? Creamy tomato soup and grilled cheese sandwiches!

Creamy Tomato Soup
In a Dutch oven, roast one large can of whole tomatoes (juice reserved for later use) and half of a large white onion sliced for 30 minutes at 415 degrees. In the last few minutes of roasting, throw in 3 crushed garlic cloves. Remove pot from oven and place on eye of stove set on medium high heat. Add the reserved tomato juice, a little chicken stock, and a touch of heavy cream or coconut milk if you love William and don't want to make him sick. Blend the whole thing in food processor and season to taste.

This really was delicious!! Roasting the tomatoes and onions adds so much rich caramelized flavor to a very simple soup.

Chicken Wangs!

Have I mentioned that I have the best boyfriend in the whole world? Tonight William made gluten free dairy free deep fried chicken wings....and they were the best thing Ever!!! Here's the skinny: brine them over night, dip em in egg wash, roll them in a combo of rice flour, corn starch, and corn meal, and fry em up! Then all you have to do is top them with the best sauce ever (made by bill of course) and devour!

Mississippi Inspired

I seriously can't tell you how much I loved being in the Deep South over the holidays. A lot of my time was spent in Apalachicola with William's family, where we essentially lived on these...

But spending a little time in Hattiesburg always leaves me craving more creole food in my life! My mom sent me back up to Boone with 2 pounds of Camelia red kidney beans, the cream of the crop when it comes to making red beans and rice. I followed John Besh's recipe and added some sausage (really, John, what were you thinking?) and ended up with the biggest, most delicious pot of creole comfort food you've ever seen. We ate it for days and have enough in the freezer to feed a Cajun army (I think recipe could easily serve 20).

The New Real Cornbread and Mom's White Chili

       I am arguably the biggest cornbread fan on the planet.  I always have been.  My grandfather Bob always ate it crumbled up in a glass of buttermilk, and I thought that was genius.  Since my transition into gluten free living it's been one of the things I've missed the most...like, more than cake or pasta or anything.  Sure, you can make flourless cornbread, but I have to ask the question:  why would anyone want to?  William and I have tried countless recipes, and they all turn out flat, dry, and so crumbly you can hardly pick it up.

        BUT.  Tonight something really amazing happened right here in my so-small-it's-practically-nonexistent kitchen.  I think it's the best cornbread I've ever eaten, although (just trying to keep it honest) I haven't had normal cornbread in a year so my judgement may be impaired.  Either way, this cornbread tastes like the real deal, and I'm as happy as a clam!  It came from Bon Appetit's website, but I've made a few changes.

Real Cornbread

Whisk together:

• 1 3/4 cup rice or soy milk
• the juice of 1 medium lemon
• 5 large eggs 
• 2 Tbsp sugar (don't worry--this isn't that sweet cornbread our northern neighbors like to make)
• 1 1/2 tsp salt
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda

Then whisk in 2 1/4 cups yellow cornmeal and finally 3 Tbsp melted Earth Balance.  Then pour into a large-ish cast iron skillet that you grandmother has passed down to you, and bake it all for about 22 minutes at 400 degrees.  

         This recipe may even be better with any combination of the following:  jalapenos, caramelized onions, fresh corn, and delicious little bits of crispy bacon.  I served mine with my mom's delicious white chili.  I have been blessed with two parents who really shine in the kitchen, which is one of the main reasons I always wanted to become a chef.  My mama has a soft spot for comforting soups, and this is one of my favorites.  Here's how you make it.  

Mom's White Chili

Saute 1 diced yellow onion and several minced cloves of garlic with a little oil in a very large, heavy pot.  Once they are translucent, add 2 cans of drained corn (of course, in the summer time this is even better with the fresh kind), 3 cans of white beans, 2 shredded chicken breasts, lots of chicken stock, a bay leaf, several minced chilies in adobo (depending on the level of spice and smokiness you prefer), and salt and cayenne pepper to taste.  Let this simmer for a while and then serve it with cilantro, green onions, avocado, and diced habeneros.  

       William likes to crumble his cornbread straight into the soup.  I like to eat my cornbread on the side with a little drizzle of honey to counteract the heat of the chili.  Any way you want to eat this it's going to be so perfectly comforting.  Plus you have the joy of several days of leftovers, and nothing beats that!

Goodbye, Winter! Meatballs

I’ve been in a very self-indulgent slump lately, not wanting to cook without my beloved forbidden ingredients.  But today is the first day of spring, and I woke up wanting to make something a little special to say goodbye to the nice wintery ingredients.

            To get in the perfect spring mood I cooked all of this while listening Clueless soundtrack, guaranteed to put you in a dancing mood (rolling with my homies, anyone?) and make you want to find a plaid mini skirt and thigh high socks stat.

            Now that you’re in the right mood, let’s get cooking!  First I threw together my meatball ingredients:  ¾ lb. ground chuck, 2 hot chorizo sausages removed from casing, 2 eggs, several cloves of garlic, salt, black pepper, red pepper flakes, and a couple of handfuls of minced kale.  Mix all of that up with your hands.  Then roll it into whatever size balls you want and bake accordingly.  I opted for 1 to 2 inch in diameter balls and baked them at 350 for about 25 minutes.

            In the meantime, heat about ¼ cup of olive oil and a pint of cherry tomatoes over low heat.  When the cherry tomatoes burst and mix with the oil...there will be major splattering.  Plan accordingly.  Let these cook down and caramelize for about 30 to 45 minutes.  For the last 5 minutes or so, add 2 large, crushed cloves of garlic.  Once your tomatoes are sufficiently cooked, cool them off a bit (so that no explosions occur) and blend until smooth in a food processor with the oil and garlic.  Taste and season it up.  Mine needed salt, a touch more olive oil, and a pinch of sugar to balance the bitterness.  This stuff is dangerous.  I almost drank it straight from the food processor. 

            You can have your meatballs and sauce over pasta, you lucky dogs, but William and I are having ours over roasted red and gold beets and sautéed garlicky kale, all topped with crispy homemade chiffonade kale chips.  I’m definitely out of my food rut now!

Gluten Free, Dairy Free Creme Anglaise

A year ago, I would have hated any recipe that started with "gluten free" OR "dairy free," much less both!  But here I am, and this recipe is revolutionary to the way I think about my new "free" lifestyle.

Reduce a cup and a half of vanilla soy milk and a pinch of salt to about 3/4 cup.  Then reduce the heat and let the liquid sit until it's just simmering.  In the mean time, whisk one egg yolk and a tablespoon or so of sugar until it's pale yellow and slightly thickened.  The very, very slowly temper the eggs with the milky mixture and let it all cook, whisking constantly, until it's just the right consistency for you.  I like to be able to draw a line in it on the back of a spoon.

This is delicious!  No, I don't know what I'm going to pour it on top of yet, but just about anything would taste delicious topped with this.

Bananas Foster Quinoa

Big news, friends!  It looks like my celiac has unfortunately caused secondary lactose intolerance.  So, no gluten, no dairy.  Going dairy free is really pretty good for just about everyone.  The health benefits are unbelievable, and thanks to vanilla soy milk, I'm still able to happily enjoy my favorite food:  cereal!...although, I'm pretty limited to Chex these days--good thing those are so delicious!  The hard news here is what do I eat for dessert now?  Not too many options.  Also, comfort foods are a little hard to come by.  So what did I cook to ease the pain of a strained back this morning?  Bananas foster breakfast quinoa!!!

I know I've already mentioned the joys of breakfast quinoa on here, but this really took the cake!  Here's what you need for one serving:
-1 cup vanilla soy milk (or any other dairy substitute)
-1/2 cup quinoa
-sprinkle of cinnamon
-1/2 Tbsp. Earth Balance buttery spread (doesn't that sound terrifying?!  actually, it tastes just like butter and       there's nothing weird in it either)
-1 Tbsp. brown sugar
-1 banana, sliced

Okay, in a sauce pan, bring your soy milk to a boil.  Then add your quinoa and cover.  Reduce the heat to low and let cook for 15 minutes.  Next sprinkle in a little cinnamon, recover, and finish cooking on low for about 8 more minutes.

In the mean time, add your "butter spread" and brown sugar to a saute pan, and let them get nice and bubbly and a little thick before adding your sliced banana in an even layer.  After a minute or so, flip your banana slices and revel at the beautiful caramelization!  Yum!!!  Then just top your quinoa with your bananas, and you have the most deliciously comforting breakfast or dessert you could ever hope for!

Vietnamese Barbeque Pork Noodle Bowls!

I’m not sure if I’ve mentioned this lately, but I have the best boyfriend in the world.  I haven’t been doing too well this past week, and William hasn’t left my side.  Running errands, cooking meals, cleaning my apartment, he is the best nurse anyone could ever wish for.  No, we don’t have Valentine’s plans.  We’re actually not too big on presents for birthdays or Christmas and especially not for Valentine’s Day.  Not only are we broke twenty-somethings, but we’d also rather spend our little money on trips to Asheville, Charleston, or Nashville.  Instead, I am requesting his amazing Vietnamese barbeque pork noodles bowls for our Valentine’s dinner.  Yes, he just made this two days ago, but I really can’t get enough of this. 

            First, cut a pork chop or two into long, thin strips, and marinate it in soy sauce, a splash of rice vinegar, a pinch each of star anise and cinnamon, a good bit of cayenne, minced garlic and shallot, ginger, several splashes of fish sauce, and a little white sugar.  It’s good to let this sit for a few hours. 

            SIDE NOTE:  Fish sauce is scary, especially if you’re not used to cooking with it.  It smells Terrible, and our brain naturally associates bad smells with bad tastes, but don’t let the smell deter you!  Fish sauce is a classic flavor in Vietnamese cooking, and they know how to do it right.  So plug your nose and cook away!

            Time to get cooking!  Wrap the pork and a little of its marinade in tin foil and cook in a 250 (this is not a typo!) oven for 1 ½ to 2 hours.  While the pork is cooking, fix your “nuoc chan” or noodle sauce.  Combine fish sauce, white sugar, rice vinegar, and a little water in a small saucepan and let it slightly reduce.

            When the pork is almost done, boil water and pour it over a big bowl of rice noodles.  Let this sit until the noodles are soft.  Then drop them in a bath of ice water to cool them off.  Drain and set aside.  The last step is to brown your cooked pork in a very hot pan with a little oil.  This will just give it a nice crunchy crust.  Mmmmm, maillard reaction!  Toss everything together and top with thin slices of cucumber, carrot, cilantro, basil, and crunchy lettuce. 

            This is SOOO delicious!  I know the whole thing sounds a little odd, but you have to give it a shot.  It really is incredible.  And Happy Valentine’s Day!!!

Football Feast

William and I are not big football fans, but I personally have always loved the Super Bowl...because of the food.  Bill and I made our favorite football foods and ate them while we watched reruns of 30 Rock.  Here's what we made.

Guacamole:  an oldie but a goody.  Avocado, onion, tomato, cilantro, lime, cumin, red pepper.  Yum!

Fried Chicken:  this was a masterpiece!!!  William said he likes it better than normal fried chicken.
        In a food processor, grind 5 or 6 corn tortillas until they look like corn meal, but don't go too far or you'll have a paste.  Set aside in a shallow bowl.  Fill two other bowls--one with cornstarch and one with a well beaten egg.  Set these bowls aside while you cut 2 chicken breasts into tenders.  In a large heavy pan, heat up enough oil to cover the entire bottom of the pan.  Then start breading!  Cornstarch, egg, ground tortillas.  Then just fry them in the oil.  Easy, easy, and incredibly crunchy and delicious!  We dipped ours into hot sauce and loved it.

So it's not the healthiest of menus, but who cares?!  Super Bowl only comes but once a year.