Loaded Mexican Parsnip Fries

On Thursday I downloaded Food52's new (Not) Recipe app.  This app is being offered as a place to capture and celebrated "the casual, off-the-cuff, cooking that most people do every day."  In the Food52 article that introduces this new app, Amanda and Merrill (Co-Founders of Food52) talk about how "the great majority of the world's cooking doesn't involve recipes:  It's putting together dishes you know, with your own signature touches.

To be honest, I am definitely one who leans toward the recipe side of cooking.  It feels a bit safer to me.  I feel I'm less likely to waste ingredients and time making something from a recipe that comes from a food someone I trust.  I know there's a loss of creativity by doing it this way, but when it comes to creativity it's not my strongest quality.  I often make something once and then add my own touches the next time around (although some recipes are just too good to mess with).

Over the past few years as I've become more comfortable and confident in the kitchen, I've definitely become a bit better at "casual, off-the-cuff cooking", but I still have a long way to go.  I know it will take time and I'm willing to put in the effort to keep learning and growing in the kitchen.

The night I downloaded the app, Preston and I ate dinner together, just the two of us.  I had bought some parsnips the day before and with the (Not) Recipe app in mind I turned those parsnips into loaded Mexican oven fries that we ate on very tiny baking sheets.

So with a little more bravery under my belt and with a greater resolve to be more courageous in the kitchen, today I'm sharing a picture and a simple how-to for loaded Mexican parsnip fries.  Enjoy!

Loaded Mexican Parsnip Fries

Peel and cut parsnips into thin sticks and drizzle with avocado oil.  Dust parsnip fries with kosher salt, cumin, cayenne, coriander, dried oregano, and chili powder.  Toss to combine.  Bake at 450 until cooked through, golden brown, and crispy.  Top fries with warmed pinto beans, salsa, sour cream, avocado, cheese, radishes, cilantro, and a good squeeze of lime juice.

Healthier No-Bake Cookies

My kiddies love no-bake cookies!  They are an afterschool snack favorite. This recipe is awesome because it leans a bit more on the healthy side being that the cookies aren't loaded with refined sugar.  The one trouble with these little bites of chocolatey oatey goodness is that I am capable of consuming far more than would ever be considered "healthy".

 
Healthier No-Bake Cookies

1/4 cup coconut oil

1/4 cup pure maple syrup
1/3 cup cocoa powder
1/4 teaspoon kosher salt
1 teaspoon vanilla
1/2 cup all natural peanut butter
1 cup rolled oats
Crushed peanuts
Flaky salt

Line a large baking sheet with parchment paper; set aside.

In a small saucepan set over medium heat, whisk together the coconut oil, maple syrup, and cocoa powder until everything is incorporated.  Next, add the vanilla and peanut butter and whisk until smooth.

Remove the mixture from the heat and using a wooden spoon or spatula, stir in the oats and salt.  Using a small cookie scoop or spoon, drop the mixture by the heaping tablespoon onto the prepared baking sheet and flatten a bit.  Top each cookie with crushed peanuts and a dusting of flaky salt.  Transfer the baking sheet to the freezer and chill 15-30 minutes before eating.  Store cookies in the refrigerator or freezer.

Recipe slightly adapted from Oh Ladycakes

Fiesta Kale Salad

I remember the first time I made this salad; my kiddies and I were clinging to the last few weeks of summer break.  My mom, myself, a couple of my sisters and their kiddies decided to head up American Fork canyon to beat the heat and let the kidlets play in the frigid river water.  Part way up the canyon, we picked a picnic area close to the river, set up, and tried to make our peace with the bugs and bees that also seemed interested in what we were having for lunch (and by making our peace I mean that we tried and tried to get rid of them, but our efforts were in vain).  After getting settled, we pulled out jars of strawberry lemonade (it was actually a mix of citrus because I ran out of lemons) and wrapped up the fiesta kale salad in pieces of whole wheat naan smeared with sour cream.

I remember my sister had brought her then new boyfriend (and now husband) along to meet the small portion of our family that was there.  I'm the oldest of nine and I'm guessing she wanted to ease him into the craziness and introduce him to us in small doses.  It was probably a good idea! ;) After we started eating, he made the comment that he didn't know something so healthy could taste so good.  I felt happy inside even if he was just saying it to be nice.

This salad involves a bit of chopping, but besides that it comes together quickly.  The addition of black beans and avocado make it completely satisfying and it doesn't leave you wanting say, a bag of chips when you're finished. :)

 
Fiesta Kale Salad

1 bunch lacinato kale, washed, stemmed, and shredded
1 cup baby tomatoes, halved
1 bell pepper (red, orange, or yellow), small dice
3 green onions, thinly sliced
1/2 English cucumber, small dice
1 small bunch of cilantro, roughly chopped
1 14-ounce can black beans, rinsed and drained
1 large avocado
1/2 cup crumbled feta cheese
Sweet and spicy sunflower seeds (recipe below)
Juice of two limes
1/4 cup extra virgin olive oil
1 tablespoon hot sauce
Kosher salt to taste

Place shredded kale in a large salad bowl and sprinkle with a pinch of salt and massage the leaves with your hands until the leaves are darker in color and fragrant.

To the kale add, tomatoes, peppers, green onions, cucumber, cilantro, and black beans.  Add the juice of limes, olive oil, and hot sauce, and a sprinkle of kosher salt.  Toss to combine.  Taste and adjust seasoning if necessary.

Top salad with avocado, feta cheese and a scatter of sunflower seeds.

*The dressing is forgiving.  I never measure.  I just squeeze some lime juice on the kale; give it a quick glug of olive oil, and a few good shakes of hot sauce. 

Sweet and Spicy Sunflower Seeds
 
3/4 cup raw sunflower seeds or pepitas
Heaping 1/4 teaspoon sea salt
1/4 teaspoon cayenne
1 tablespoon dark brown sugar

Heat a nonstick skillet over medium heat and toast sunflower seeds until just fragrant, about 2 minutes.  Add the salt, cayenne, and brown sugar and toss them around until the sugar is hot enough to stick to the seeds, 8-10 minutes.  Place sunflower seeds on a piece of parchment paper and spread out in a single layer to cool.

Recipe slightly adapted from Sprouted Kitchen

Cocoa Crispy Crunch

After seeing a picture for cocoa crunch on Alexandra Cooks instagram account, it took only a few minutes before I had a pan in the oven.  I've made chocolate granola before and I really love it, but I love the addition of crispy rice in this recipe and also that it calls for no nuts.  I love nuts, but these two changes make it a bit lighter and easier (on the jaw) to eat (which may or may not be a good thing). ;)

I have two favorite ways to eat this chocolatey crunchy goodness and it depends on the time of day which way I choose.  If it's time for breakfast then I will scoop two rather large spoonful’s of yogurt into a bowl and top it with a great big handful of berries (sometimes sweetened with a little maple syrup depending on how much help they need in the sweetness department), and a handful (or two, or three) of cocoa crunch.  It kind of feels like I'm eating a treat for breakfast.

My second favorite way usually happens between 9-10 at night when I'm starting to feel a little hungry and probably should just go to bed.  The thing is...my need for a little something sweet at night always wins, always.  So I will get a mason jar and fill it with cocoa crunch and ice cold milk.  Next, I do a little chopping with my spoon to break up any big chunks.  The chopping also helps make the milk really cold because I usually add an ice cube or two to the jar.  I know this sounds weird and most people aren't on board with the ice in milk thing, but it makes the milk super cold, just the way I like it.  (Oh and just so you know, I've successfully managed to pass on the ice in milk thing on to everyone in my little family.)  Once the cocoa crunch is gone, I add a little more and a little more until the all the milk is gone and then I go to bed.

Cocoa Crispy Crunch

1 1/2 cups rolled oats
2 cups crispy brown rice
1/2 cup unsweetened flaked coconut
3 tablespoons cocoa powder
1/2 teaspoon salt
1/4 cup melted coconut oil
1.5 ounces (42.5 grams) dark chocolate
1/2 cup pure maple syrup

Preheat oven to 275°F.  Line a large rimmed baking sheet with parchment paper. 

In a large mixing bowl, combine oats, rice cereal, coconut, cocoa, and salt and stir to combine.

Heat the coconut oil and dark chocolate in a small saucepan over low heat until chocolate has just melted.  (You could also do this step in the microwave using a microwave safe bowl.  This is what I do.)  Stir chocolate and coconut oil to blend and add maple syrup to mixture.  Pour over dry ingredients and stir to combine.

Pour out cocoa crispy mixture onto the prepared baking sheet and spread in an even layer.  Cook for 35 minutes without stirring.  Remove from oven and let cool (once again no stirring).  Break into chunks and eat by the handful or break into small pieces and eat in a pint size mason jar with ice cold milk.

Recipe from Alexandra Cooks

Croque Monsieur with a Poached Egg

It's no surprise to anyone who knows me that I love cooking and love being in the kitchen.  But just like everyone else, I go through the occasional (maybe more than occasional) slump of, it's 5:30 and I have no idea what to make for dinner.  I remember one time in particular this slump seemed to be lasting longer than normal and I just wasn't feeling all that excited about food.  Around this time I happened to find my way onto the blog Alexandra Cooks. 

I remember my mouth watering as I scrolled through recipe after recipe.  I could feel my food excitement building and I quickly made my way back to the place I love...the kitchen.  That night I made Ali's croque monsieur with poached eggs and with the very first (very delicious) bite I was reminded of a quote by Alice Waters that hangs in one of my favorite restaurants.

"When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is."

Ali's croque monsieur with a poached egg was a simple meal made from simple ingredients, but tasted truly extraordinary.  

 

Croque Monsieur with a Poached Egg

(2 open faced sandwiches)

Great bread, cut into thick slices

Béchamel (recipe below)
2-4 slices good quality ham
Grated gruyere cheese
Fresh thyme leaves

Béchamel

 
1 tablespoon butter
3 tablespoons finely minced onion
Kosher salt
1 tablespoon flour
1 cup whole milk
1 bay leaf

Poached eggs

2 eggs (I will usually cook an extra just in case one breaks)
1 tablespoon white wine vinegar

Prepare pot for eggs.  Fill a 10-inch nonstick skillet with two to three inches of water and bring to a simmer.

Prepare the béchamel.  In a medium saucepan, melt the butter over medium heat.  Add the onions and a pinch of salt and cook until the onions are soft, but have not begun to color, about 5-7 minutes.  Turn the heat to low and add the flour.  Stir to combine with the onion and butter.  Cook over low heat until the flour is absorbed, stirring constantly so that it doesn't brown, about 2 minutes.  Slowly whisk in the milk.  Add the bay leaf. 

Bring the mixture to a boil over medium heat then reduce the heat to low and cook for about 15 minutes, stirring occasionally.  The mixture should be thick, but if it's too thick and becoming difficult to stir, whisk in a bit more milk, 1 or 2 teaspoons at a time.  Remove bay leaf and discard.  Taste and adjust seasoning if necessary.

Preheat heat broiler.  Place the slices of bread on a rack on a sheet pan and broil each side for about a minute or until golden brown.  Watch closely!  The bread can go from golden brown to burnt in seconds.  Remove pan from oven.

Spread about 1 tablespoon of béchamel over each slice of bread.  Top with 1 to 2 slices of ham.  Top with grated cheese.  Set aside.

For the poached egg.  Bring the water to 190 degrees F. Add the vinegar. Gently crack each egg into a small bowl or ramekin. Lower each cup into the water until it touches bottom and gently pour in the egg. Cook for 4 1/2 minutes, adjusting the heat to maintain the temperature. Remove the eggs with a slotted spoon, 1 at a time, to a tea towel lined plate.

When the eggs have cooked for about 3 1/2 minutes, place croque monsieur under the broiler and cook until the cheese is bubbling and starting to get brown in spots.  Remove from oven.  Sprinkle with fresh thyme leaves.

Top each sandwich with a poached egg.  Sprinkle with a pinch of flaky salt and freshly cracked pepper.

Recipe barely adapted from Alexandra Cooks

Kale and Tomato Salad with Tahini Dressing

Todd jokes that soon after we started dating he walked into my King Henry apartment and I was sitting at the counter eating a Cafe Rio salad that looked big enough to feed a small family.  I remember that day perfectly.  He learned early on that I can eat with the best of them. 

Today at lunch we sat across the counter from each other, him with his peanut butter and honey sandwich and me with my kale salad.  He sarcastically told me that my salad was really small.  Haha!  He then reminded me again of the giant Cafe Rio salad.

I love kale salads, like really love!  I'm pretty sure that Todd thinks I'm crazy for having cravings for them.  I told him last night that after I ate this salad for lunch (yesterday) that a couple hours later I was wishing I had some more.  I was feeling pretty pumped that I had enough leftovers for today and I loved eating every bite (even if it was big enough to feed a small family). ;)

Kale and Tomato Salad with Tahini Dressing

1 large bunch lacinato kale, ribs removed, washed and finely chopped
A squeeze of fresh lemon juice
A pinch of kosher salt
1/2 cup sun dried tomatoes, packed in oil
1 cup cherry tomatoes, sliced in half
1 avocado, cut into chunks or slices (personal preference)
1/4 cup sweet and spicy sunflower seeds (recipe follows)
2 tablespoons sesame seeds, toasted

Place kale in a large bowl and sprinkle with a pinch or two of kosher salt and a squeeze of fresh lemon juice.  Massage the kale a bit until the leaves are darker and fragrant. Think scrunch and release.  This helps the kale be not so tough and more palatable.  Place in refrigerator until ready to dress.

For the sun dried tomatoes, drain off any excess oil and pulse through a food processor for a chunky texture or mince very fine.  Set aside.

Tahini Dressing
 
1/4 cup tahini
1/4 cup olive oil
2 tablespoons low sodium tamari
2 tablespoons fresh squeezed lemon juice
2 tablespoons pure maple syrup
1 clove of garlic, minced
1/2 teaspoon fresh grated ginger
2 tablespoon water
Kosher salt and freshly ground black pepper to taste

Place all ingredients in a jar and give it a good shake.

Sweet and Spicy Sunflower Seeds
 
3/4 cup sunflower seeds
Heaping 1/4 teaspoons sea salt
1/4 teaspoon cayenne
1 tablespoon dark brown sugar

Heat a nonstick skillet over medium heat and toast sunflower seeds until just fragrant, about 2 minutes.  Add the salt, cayenne, and brown sugar and toss them around until the sugar is hot enough to stick to the seeds, 8-10 minutes.  Place sunflower seeds on a piece of parchment paper and spread out in a single layer to cool.

To prepare the salad, drizzle the massaged kale with a big spoonful or two of the tahini dressing.  Next, add cherry tomatoes and a spoonful of the chunky sundried tomatoes to the kale and toss until combined and ingredients are evenly distributed.  Taste and adjust seasoning adding more dressing, salt, and/or pepper if needed.

Plate your salad as you with and top with avocado chunks/slices, sweet and spicy sunflower seeds, toasted sesame seeds, and a drizzle of the tahini dressing.  Serve.

*This was enough for me to eat for two lunches with leftover sunflower seeds and dressing. I like having seeds to toss on other salads so I just put the extras in a baggie and tossed them in my freezer.

*Because I knew I was going to have this salad for lunch the next day, I only used half of the ingredients the first day and the other half the following day instead of making one giant salad.

Recipe adapted slightly from Sweetish.co

The sunflower seeds are from Sprouted Kitchen Bowl and Spoon

Meyer Lemon Buttermilk Waffles

In January Meyer lemons start popping up here and there.  These first couple months of the year can be so cold and quite dreary and I've noticed that I tend to fill our fridge with all sorts of citrus  in hopes of bringing some brightness to a rather ugh couple of months. 

These Meyer lemon waffles are one of our very favorites.  Noah and Preston top theirs with mountains of whipped cream and powdered sugar.  Stella and I love the blueberry sauce swirled into the whipped cream (It looks so pretty and purpley), and Todd is happy either way (although if he had to choose just one way, I'm pretty sure he'd side with the boys).

The last time we made these waffles, it was a Saturday morning and all three of my kiddies were in the kitchen helping.  Each had a job.  I loved hearing Stella tell Todd that she was in charge of the wet ingredients. 

It doesn't happen very often where we are all together in the kitchen making a meal together.  The kitchen tends to be more my space and often it's just easier for me make the meal by myself (less explaining and usually less mess). 

But on this particular Saturday morning, I remember feeling so grateful for these three kids of mine and for small moments in time where we are all together in one of my favorite spots (the kitchen) making and sharing a meal together. It was a reminder to invite them into this space that I love so much and hopefully pass on a part of my love for making a meal that will be shared with those you care for and love. 

Meyer Lemon Buttermilk Waffles

2 cups flour

1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup buttermilk
1/2 cup milk
4 tablespoons butter, melted
2 eggs
1 tablespoon sugar
2 tablespoons Meyer lemon juice, freshly squeezed
1 tablespoon Meyer lemon zest
Unsweetened whipped cream
Maple blueberry sauce
Powdered sugar
 
Preheat waffle iron.

In a medium sized mixing bowl, combine the flour, baking soda, and salt.  Set aside.  In a small bowl combine the sugar and lemon zest.  Use your fingers to rub the zest into the sugar until it is fragrant. 

In another medium sized bowl, whisk together the buttermilk, milk, melted butter, eggs, lemon sugar, and lemon juice.  Pour wet ingredients over the dry ingredients and whisk until ingredients are just combined, taking care to not over mix.

Pour batter onto the hot waffle iron and bake until crisp and golden brown.  Serve waffles immediately with unsweetened whipped cream, maple blueberry sauce, and a dusting of powdered sugar.  

Recipe slightly adapted from Alaska from Scratch