Morning Glory Muffins

I was never a huge muffin fan growing up, but then everything changed. When I was pregnant, muffins became my absolute favorite food group. After every normal check-up I stopped by the Panera down the street for a Pumpkin Muffy, and a few days a week in the afternoon I opted for a low-fat blueberry muffin from Dunkin' Donuts. But I said yes to any muffin at any time. I don't consume quite as many muffins these days but my love for them hasn't waned a bit over the last four years.

I know muffins can get a bad rap as breakfast or even a snack food because there can be so much hidden sugar and fat, but these muffins are a bit on the healthier side. Muffins have become a rare brunch treat for me, but they can certainly be a more common breakfast given the right ingredients.

I first made these muffins about 8 years ago with the Tuesdays with Dorie blogging group, and have tweaked the recipe and made them many times since. I know, who tweaks a Dorie recipe? I felt there was a bit too much sugar, plus I like more whole wheat in my baked goods, and finally I upped the carrot substantially. Over the years as I've tested out Carrot Cake recipes and Oatmeal Raisin Cookie recipes (my husband's favorite cake and cookies, respectively) we've discovered that we do not care for cinnamon and vanilla extract paired together. I also prefer to give my cinnamon a little oomph with a slight hint of ginger, but nutmeg is also lovely with the right recipe.

I've since made these muffins several times for family and friends and they're always a big hit!

Morning Glory Muffins

adapted from Dorie Greenspan Baking From My Home To Yours

1 1/2 cups all-purpose flour

1 1/2 cups whole wheat pastry flour

1 tbsp. baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup sugar
2 tbsp. molasses
2/3 cup canola oil
2 large eggs
3/4 cup milk
2 cups loosely packed shredded carrots
1/2 cup shredded unsweetened coconut flakes
1/2 cup raisins (or cranberries or a mix)
1/3 cup pecans, toasted and chopped

Preheat the oven to 375* degrees
Line 12 muffins tins with liners or grease if not using liners
In a medium bowl, combine the flour, baking powder, cinnamon, ginger, baking soda and salt
Whisk to combine
In the bowl of a stand mixer combine sugar, molasses and canola oil
Add in the eggs and beat until incorporated
Add in the dry ingredients in two additions, alternately with the milk, mixing each addition just until incorporated
Mix in the shredded carrot
Using a rubber spatula, gently fold in the coconut, raisins/cranberries, and nuts.
Divide the batter evenly among the muffin cups
Bake for about 20 minutes, then remove the muffins to a wire rack to cool completely

Baked Samosa Patties

When we moved to Michigan I didn't know a single person here. I'm no stranger to moving to a new city, so I got right down to friend-making business. I joined several meet-up groups, my sorority alumni group, a great church, and gained friends as I began working. After a few months I became good friends with a woman I met and we decided to start a book club. After a few more months of collecting new friends and inviting them to join, we created a great group of 5 - soon to be 6 members.
After chatting over email we discovered that in our group there was a vegan, 2 vegetarians, a gluten-free woman and 2 omnivores. We knew we wanted to have our book club meetings at each others homes and make it a pot-luck, so we all had our work cut out for us with regard to food choices. Then one woman suggested we theme each book club so the food matches the book! It's been a culinary challenge that I am happy to take on!
For the last meeting we read my selection, The Martian, which I highly recommend. So obviously for the theme, it had to be potatoes! My first instinct was baked samosas with wonton wrappers... but they're not vegan or gluten free! Then I saw gluten-free prepared dough at the store, but that's not vegan! So finally I decided to buy GF flour and use Earth Balance and olive oil in my dough. Sadly, the dough was a bit brittle and I was unable to mold it, so we had samosa tostatas.
With a few pounds of potatoes left and a strong craving for more samosas it finally hit me - samosa patties! I wish I had the idea before book club, but I'm glad it occurred to me because these were delicious! The filling is all that really matters in a samosa, so the absence of a wrapper was no big deal. They're also much healthier without the dough and being fried. We topped these with a bit of leftover mango chutney and served them alongside some crispy chickpeas and roasted cauliflower.

Our next theme is "heavenly food" - and vegan/GF suggestions?

Baked Samosa Patties

adapted from Jamie Oliver

2 lbs. russet potatoes, peeled and diced

2 c. cauliflower florets

2 tbsp. olive oil, divided

1 small yellow or red onion, diced

3 garlic cloves, minced

1 serrano pepper, seeds and ribs removed, minced

1" of fresh ginger root, grated

3 tsp. curry powder (I love TJ's)

1 tsp. ground cumin

1/2 tsp. groud turmeric

1/2 tsp. fennel seeds

1 c. frozen peas

1 lime, juiced

Kosher salt

Fresh black pepper

1-2 tbsp. earth balance buttery spread (optional)

Preheat oven to 425*
Place potatoes in a pot of cold water, salt generously, cover and bring to a boil.
Uncover and cook for 5 minutes, add cauliflower and cook for another 5 minutes.
Drain in a colander and set aside.
While potatoes cook, add 1 tbsp. olive oil to a saute' pan over medium heat.
Add onion, garlic and serrano pepper, season with salt and cook for 5 minutes, until onions begin to brown.
Add drained potato/cauliflower mixture to a mixing bowl, mash with a potato masher until vegetables are all slightly broken down.
Add onion mixture, ginger, curry powder, cumin, turmeric, fennel seeds, peas and lime juice, gently fold ingredients into potato mixture.
Taste and adjust seasonings, adding pepper and if desired, earth balance.
Mixture should  be a bit pasty but still have small chunks of potato and cauliflower, mash with a spatula as needed.
Line a cookie sheet with foil, grease with remaining 1 tbsp. olive oil.
Form mixture into about 8 patties, shaping into discs with hands (if it's still too hot to handle, refrigerate for 10 minutes), place on cookie sheet.
Bake for 15 minutes, then flip patties gently and cook for another 10 minutes.
Remove from heat, serve with chutney or raita.

*Another option is to pan-fry the patties in a bit of oil rather than bake

Baked Falafel

I can remember when I had falafel for the first time, it changed my life. I was 22 and living in Bloomington, IN (such a wonderful place to live, by the way). I was starting to try more and more ethnic food and found that the possibilities were endless when you stepped outside Italian (what I grew up eating) and American style cooking. My husband and I grabbed lunch at a Lebanese restaurant and after perusing the menu, falafel sounded like something we'd like. They were absolutely amazing, crunchy with so much flavor! I immediately went home and tried to recreate them with canned chickpeas. I attributed the mushy texture to the fact that I baked them rather than fried them. From then on I decided it was best to just buy falafel.

Fast forward a few years to my husband and I watching Diners, Drive-Ins and Dives before bed one night. It's our guilty pleasure, what can I say? I wouldn't eat half the things showcased, but there are occasional gems and we always try to make it to those restaurants when we are in a new city. Guy was at a falafel joint and as the chef was showing him his falafel recipe it all made sense - you don't use cooked chick peas! You start with dried, soak for 12-24 hours, and throw them in the food processor to get the little nutty bites. My mind was blown, and it made total sense! The only problem? I had the world's worst, loudest, and smallest food processor in the world. So I mostly continued to buy falafel.

Then last December for our 7th wedding anniversary, my parents bought JJ and me the mother of all food processors. I was elated, finally a chance to make proper falafel! Since then I haven't looked back, they're a weekly staple in our home. And the baked version tastes almost as crisp and flavorful as the fried, a win in my book! I serve these with many different sauces and sides, such as baba ganoush, tahini sauce, tzatziki or chutney (pictured here).

Baked Falafel

from Mark Bittman

1 3/4 c. dried chickpeas

2 garlic cloves, chopped

1 small onion, quartered

1 tbsp. cumin

Cayenne to taste

1 c. flat leaf parsley

Salt and fresh ground black pepper

1/2 tsp. baking soda

1 tbsp. fresh lemon juice

1/4 c. olive oil

Place chickpeas in a large bowl and cover with about 5-6 c. of water, cover and periodically check on the beans for 12-24 hours, until soft enough to squish with your fingers.

Preheat the oven to 400*

Drain chickpeas, place in a food processor with the garlic, onion, cumin, cayenne, parsley, salt, pepper, baking soda and lemon juice.

Pulse until the ingredients are finely minced, but not pureed. 

Stop and scrape down sides as needed, add 2 tbsp. olive oil.

Taste and adjust seasonings

Line a baking sheet with foil or parchment, grease with olive oil.

Use a 1/4 or 1/3 measuring cup, pack the mixture in then release into your hands to roll into a patty, place on the baking sheet and continue until you're out of chickpeas. 

Brush the tops of the patties with oil then place in the oven.

Bake for 10-15 minutes, then flip and bake for another 10-15 minutes, depending on the thickness of the falafel.

Remove from the oven and serve with pita and accompaniments.

Vegan Stuffed Cabbage Casserole

Hello out there! Thank you so much for sticking with this blog during my 1 year hiatus (or maybe you just forgot to delete me from your reader - either way, thanks!)

It's been quite a year and I'll skip the details but we moved away from Idaho in August and landed in Michigan! I definitely left a huge piece of my heart there and vow to one day have an 208 area code once again. However, we're close to family now and west Michigan really is a treasure trove of beautiful nature and some amazing produce. We have truly enjoyed settling into life here and I feel fortunate and comfortable calling it home.

My cooking and eating habits have also evolved a bit more over the last year and I'm leaning much more toward vegan. I hope to take the leap soon and become 100% vegan at home with small variations for eating out, but it's a work in progress. I've also been in therapy for my eating habits (as many of you might remember, I'm maintaining an 85-90 lb. weight loss). Most of the time I'm in a healthy place where I don't over analyze each morsel of food that I consume. It's quite freeing to not be in a "constantly dieting" mindset. If you have an eating disorder, whatever it may be, I cannot tell you how beneficial therapy is. I'd also be happy to chat with anyone with questions, feel free to email me!

So I'm sure in the coming months I'll delve more into Michigan, veganism, EDs, our amazing travels out west and more. I recently accepted a part time job as my baby is now in pre-k and my hope was to be part time once she started kindergarten. I'm trying to slow down a bit and be more mindful of what I devote my time to. My blog brings me happiness, a creative outlet, so I decided it was time to resurrect it!

So on to this recipe! For the last 8 months I've subscribed to an organic produce delivery and almost every week there is a head of cabbage in my green box. I love slaw salads, but my husband and daughter do not. I googled cabbage recipes and of course stuffed cabbage was most common. Making stuffed cabbage rolls can be daunting, so I decided to do a deconstructed casserole version. And since I made it the first time, I've made it with a few variations, such as quinoa for the rice (we prefer rice) and quorn or beyond meat crumbles for the tempeh (we prefer tempeh). I also have found a great use for leftover Chinese take-out rice - this casserole! It's very hearty, filling and comforting and can take as little as 15 minutes to make, depending on your ingredients (quick rice, no bake-off). I top mine with a vegan "parm" made with walnuts and nutritional yeast (hence the green looking topping), but we've also had it dolloped with goat cheese or parmigiano reggiano. You can truly customize this with pantry staples and your taste.

**I'd love to be more active in the blogging community. If you'd like to leave your blog in the comments, I'll be sure to add you to my reader and start some conversations**

Stuffed Cabbage Casserole

Veggie by Season original recipe

1 tbsp. olive oil

1 head of cabbage, about 3 lbs., diced 

1 large onion, finely diced

3 garlic cloves, minced

1 28 oz. can tomatoes (I prefer whole San Marzano with basil)

2 c. prepared brown rice (or quinoa, I use short grain brown)

1 package of tempeh, crumbled (or faux beef crumbles)

2 tbsp. dried oregano

1 tbsp. fennel seeds

Salt and pepper

Crushed red pepper flakes, to taste

Parmigiano-Reggiano, Goat Cheese, or omit for vegan

Preheat oven to 400*

Preheat large, deep, oven-safe skillet over medium-high heat with olive oil.

Add cabbage and onion, toss and cook frequently until vegetables begin to caramelize, about 8-10 minutes. 

Add garlic and a heavy pinch of salt and continue to cook for another 2-3 minutes. 

Add tomatoes (if whole, squish by hand or use a blender to reach desired consistency), rice, tempeh, oregano, fennel, crushed red pepper flakes and fresh ground black pepper. 

Turn heat to low, stir well to distribute, taste and add salt as necessary.

Top with cheese, if desired, and place skillet into the oven. 

Bake for 20 minutes, or until edges crisp and mixture is bubbly.

Serve immediately with additional pepper flakes and cheese. 

Pasta with Mushrooms and Artichokes

The night before Thanksgiving I knew I had to make a pasta dish for carbo loading purposes. While we weren't with the whole family at the Cincinnati Thanksgiving 10k, we did run the 5k in Boise (plus I added another 3.1 around the block to get the true T-day 10k feeling). It was my first time pushing Violet in the jogging stroller during a race and we had so much fun together. The Boise race was dog friendly so she was entertained as we ran past them and they ran past us.

While I'm a marinara lover through and through, I didn't want something so acidic before the race. I found this pasta dish from Giada DeLaurentiis that included mushrooms, artichokes AND marsala, three of my absolute favorites. The only changes I made were reducing the cream/using half and half and I used marinated grilled artichokes for a bit more flavor in the sauce. If you haven't tried these artichokes, I highly recommend you do, they were amazing!

Pasta with Mushrooms and Artichokes

slightly adapted from Giada DeLaurentiis

3 tbsp.. olive oil
1 small onion, finely chopped
1 lb. mushrooms, cleaned and chopped
Kosher salt
1 c. dry Marsala wine
1 lb. short cut pasta
1 jar of grilled artichokes in marinade
3/4 c. grated parmesan
1/2 c. half and half
chopped flat leaf parsley
1 tsp. fresh black pepper
Crushed red pepper flakes, if desired

Bring a large pot of water to a boil, add salt and drop in pasta, cook to al dente, drain and set aside.
Heat olive oil in a large, deep skillet over medium heat.
Add onion and cook for a minute, add mushrooms and saute' until water has evaporated and mushrooms have cooked down, about 10 minutes.
Season with salt and pepper, add Marsala and continue cooking until half the wine has evaporated.
Add pasta, artichokes, half of the parmesan and half and half to the skillet, toss with the mushrooms to mix and heat through.
Top with remaining parmesan, parsley and crushed red pepper flakes.

***Stop back every day until Christmas Eve for 12 new cookie recipes!***

Mushroom Stout Pie with Potato Biscuits

We've had a few dreary, rainy days this week in Boise so I jumped at what is probably my last chance to make a warm and hearty stew before summer really sets in. I have truly embraced the potato while living out here, so potato biscuits were right up my alley. The filling was hearty and filling but very healthy. The recipe is written for either kidney beans or tofu, so I decided on kidney beans as I always have them in the pantry but rarely find much use for them outside of Minestrone and Veggie Burgers.

Mushroom Stout Pie with Sweet Potato Biscuits

adapted from  Post Punk Kitchen 

3 c. vegetable stock

2 tbsp. olive oil

1 large onion, diced

4 garlic cloves, minced

8 oz. cremini mushrooms, sliced

1 tsp. dried rosemary

2 tsp. dried thyme

1/2 lb carrots, peeled and sliced

10 oz. stout beer 

2 tbsp. tomato paste

Fresh black pepper

Salt

1/2 c. AP flour

3 c cooked kidney beans

for the biscuits

1 1/2 c. AP flour

1 tbsp. baking powder

1 tsp. salt

1 c. mashed sweet potato (baked off the previous night, fork mashed)

3 tbsp. olive oil

3/4 c. nonfat buttermilk

Preheat a Dutch oven over medium heat, saute' onions in olive oil until translucent, about 5 minutes.

Add a pinch of salt and garlic, cook for one minute and stir to ensure garlic doesn't burn.

Add mushrooms, celery, thyme, rosemary and saute' for an additional 5-7 minutes, until mushrooms begin to brown and release liquid.

Add carrots, stout, tomato paste, pepper and salt, bring to a simmer and reduce liquid by half, add vegetable stock and cover. Simmer for five minutes.

Mix flour into one cup of cold water with a fork, be sure there are no lumps. Slowly add to pot, whisking with a fork. Add the kidney beans and stir well, turn heat off and keep covered. 

Preheat oven to 425*

Make biscuits - sift flour, baking powder and salt into a large bowl. 

In another bowl, use a fork to mix potatoes, olive oil and buttermilk. 

Make a well in the flour bowl and add potato mixture, mix gently with a fork until dough forms, knead a few times but be careful to not overmix. 

Drop heaping spoonfulls of dough onto stew around the pot.

Bake for 25 minutes, until biscuits are puffy and stew is bubbly.

Vegetarian Buffalo "Chicken" and Spiced Brown Sugar Waffles

Well I can't believe it's been 4 months since I blogged last! Where has the time gone? Due to a new job, no daylight for photographing food, writing two novels, editing said novels and just overall being burnt out, this blog obviously took a hiatus. Oh, and Trader Joe's opened so I fell victim to the ease of delicious prepared food. However, I am taking a break from their Spelt Risotto and Sweet Potato Gnocci to start cooking a bit more from scratch. If you're still with me, thank you :) I appreciate your readership!

I probably first heard of chicken and waffles when I moved to North Carolina for college, and it seemed so weird to me. We rarely had fried chicken growing up, and our waffles were always at breakfast smothered in syrup and fruit. However, I saw them recently in a magazine and decided the sweet and savory combo sounded fantastic. I try to limit our fake meat consumption to once a week, and Trader Joe's chickenless fingers are my husbands favorite fake meat. We love any and all Buffalo chicken combinations, so I figured using a sweeter waffle then dousing these with buffalo sauce would taste great.

I used this recipe for Spiced Brown Sugar Waffles from Williams-Sonoma for the waffle portion of this meal as it turned up in a search for sweeter waffles. These waffles were delicious, just sweet enough with a hint of spice. They take a few extra steps, but it's worth it for a crisp outside and fluffy inside. If you decide to go with a traditional waffle, you may want to drizzle some maple syrup along with buffalo sauce, or skip the buffalo sauce all together (but....don't). My husband liked to make his waffle and chicken into a sort of taco, but these were delicious any way you make them. I served these with a bacon-less wedge salad on the side.

Vegetarian Buffalo "Chicken" and Spiced Brown Sugar Waffles

waffles from Williams-Sonoma

1 package chickenless chicken nuggets or tenders

1/2 c. buffalo sauce

4 waffles, recipe below

3 eggs, separated

1 3/4 c. buttermilk

1 stick butter, melted (or canola oil, I used 50/50)

1/2 tsp vanilla extract

1 3/4 c. unbleached all purpose flour

1 tsp. baking soda

1/2 tsp. salt

3/4 tsp. ground cinnamon

1/2 c. firmly packed brown sugar

Cook chickenless tenders according to package directions. 

While chicken cooks, prepare waffles.

Preheat waffle iron to medium-high heat.

Whisk together egg yolks, buttermilk, butter and vanilla.

Sift flour, baking soda, salt, cinnamon and sugar together, stir into wet mixture .

In another bowl, beat egg whites until peaks form, fold into other mixture until just incorporated.

Grease waffle iron, spoon batter onto iron (about 1/3-1/2 c. depending on iron) and cook until golden, about 5-6 minutes.

Keep warm on a plate covered with foil until serving. 

Serve with chickenless tenders, a drizzle of buffalo sauce and maple syrup, if desired.

Red Velvet Shortbread Cookies

As I was browsing cookie recipes on the Better Homes and Garden's website (how I got there, I have no idea!) I saw this recipe and knew it would be perfect for my dad. His favorite cookies tend to be shortbread or my un-iced gingerbread men/sugar cookies. His favorite nut is the pistachio, and these suggest dipping the cookie in either sprinkles or pistachios. I did make two versions, one with sprinkles and one with pistachios. 

The red velvet aspect makes it more festive and the subtle hint of cocoa powder makes them taste just like red velvet cake. If you don't have time to make them for Christmas, they'd also be perfect for Valentine's Day! (I doubled this recipe the first time, then tripled it the second, you will get about 15-18 cookies per single recipe below)

Red Velvet Shortbread Cookies

directions rewritten, recipe from Better Homes and Gardens

1 1/4 c. all purpose flour

1/3 c. sugar

2 tbsp. unsweetened cocoa powder

1/4 tsp. salt

1/2 c. butter

1 tbsp. red food coloring

3 oz. white chocolate, chips or chopped

Finely chopped pistachios (about 1/2 c.) or nonpareils (about 2 tbsp.)

Cream butter and sugar, add salt cocoa powder and red food coloring, mix well.

Gently fold in flour until it is absorbed. 

Lay a piece of plastic wrap out and form dough into a log, tightly wrap and refrigerate for 1 hour.

Preheat oven to 325*

Line a cookie sheet with parchment.

Slice cookies 1/4" wide and place 2" apart on cookie sheet.

Bake for 18-20 minutes, until puffed and set, cool on a wire rack to room temperature. 

Melt white chocolate in a small dish, dip cookies in chocolate and then sprinkle with nuts or nonpaerils, lay on plastic wrap to dry, about an hour. 

Place in an airtight container for up to a week.

Black and White Cookies

For a few years I've been wanting to make black and white cookies but they seemed intimidating. They're the kind of thing that if you screw it up, people will notice. They have such a distinct flavor and look and when they're good, they're GOOD. They're more of a cake-cookie than a hard, sturdy cookie and the secret getting the perfectly flat top is flipping them over and icing the bottom!

My older sister is a big black and white cookie fan so I decided to bite the bullet and try out black and whites for her Christmas cookie package. I used Smitten Kitchen's recipe and steps exactly so I would not mess up a single step. I'm not going to rewrite them because they're long and involved, I'll just give you a link to the recipe. Make these! Make them now! Smitten Kitchen's Black and White Cookies

Fruitcake Cookies

Starting in late October, I create a document where I copy and paste Christmas cookie ideas for the year. I generally try to make about 6-8 of the old favorites and 6-8 new cookies. Since my Kitchenaid mixer didn't make it to Boise, along with my rolling pin, silpat, cookie cutters and a few other baking essentials, I had to rethink the list. While I normally make Gingerbread men cut outs, sugar cookie Christmas trees, chocolate sugar cookie snowflakes and spritz cookies, they weren't an option this year.

As I was noting recipes I thought to myself how it would be fun to make a certain cookie that each member of my family would really like. So over the next few days you'll see different cookies that I made hoping to make each family member feel extra special!

First up is my husband! He is one of the only people I know who love fruitcake. Seriously... So when I saw these Ina cookies I knew they'd be a hit with him. I made a few small changes to the original recipe. First, I couldn't get dried figs at the store and I didn't feel like trying another so I used dates. Turns out my husband prefers dates! Next, I soaked the fruit/nuts in Bourbon rather than sherry. Lastly I left out the candied cherries and used dried cherries instead. Do not be afraid of these cookies, yes Fruitcake is a polarizing thing, but they're so good! They plethora of dried fruit and nuts is just lightly held together with a brown sugary dough, totally delicious!

Fruitcake Cookies

loosely based on Ina Garten's recipe 

1 c. diced dried dates
1 c. diced dried apricots
1/2 c. golden raisins
1/2 c. dried cherries, chopped
1/2 c. dried cranberries
3 tbsp. Bourbon
1 tbsp. fresh squeezed lemon juice
1 tbsp. lemon zest
3/4 c. chopped pecans
1 c. butter, softened
1/2 tsp. ground cloves
2/3 c. light brown sugar, packed
1 large egg
2 2/3 c. all purpose flour

Toss dried fruit and pecans in a bowl, drizzle with bourbon, lemon juice and zest, add a pinch of kosher salt.
Cover and let fruit sit overnight at room temperature.
Cream butter and sugar in a large mixing bowl.
Add egg and cloves, mix well.
Add flour and mix until it is just combined, do not overmix.
Add fruit mixture and gently fold to distribute evenly.
Chill dough for at least one hour.
Preheat oven to 350*
Scoop dough by heaping tablespoons full into palms, roll into a ball then gently flatten into a disc, place 2" apart on a parchment lined cookie sheet.
Bake for 15-17 minutes until golden brown.
Cool on a metal rack and store in an airtight container for up to a week.

White Cheddar Beer Mac and Cheese

(from my Instagram: ashmelzorn)

Back in October when my family took a trip to Oregon we visited Deschutes Brewery in Bend, Oregon. We began our meal with their Beer Cheese and pretzel dip which was insanely memorable. The cheese was a melted white cheddar laced with beer and there was coarse stone ground mustard rimming the bowl. When you swiped the pretzel through the mustard and into the cheese it was phenomenal. When it came time to make our Thanksgiving menu, I mentioned turning the beer cheese dip into a mac and cheese. I've had mac and cheese with mustard powder as an ingredient in the past, so I knew if I kept it subtle we'd have a winning dish.  

(Thanksgiving plate, mac and cheese is at twelve o'clock)

I used somewhat local Tillamook White Cheddar, which is delicious. We chose the Fat Tire Amber Ale because I'm not a fan of IPAs, which the dip used (we bought a 6-pack so I didn't want to get shorted out of the leftover beer!) This mac and cheese got better with each plate of leftovers! The beer taste was a little stronger and we declared it the best mac and cheese I've ever made!

White Cheddar Beer Mac and Cheese

Veggie by Season original

12 oz. short cut pasta (we used shells)

Kosher salt

2 tbsp. butter

1/2 large or 1 small yellow onion, minced

Black pepper
3 tbsp. flour
1 c. beer of choice
1 c. 2% milk
2 tbsp. coarse ground mustard (I like inglehoffer from World Market)
12 oz. fresh grated sharp white cheddar

Preheat oven to 400*
Bring a large pot of water to a boil, salt and add pasta, cook to al dente, about 8-10 minutes.
Heat a shallow skillet over medium-low heat, melt butter and add onions
Saute' onions for 2-3 minutes, until translucent, season with salt and black pepper.
Add flour, whisk to cook for a minute then turn heat up to medium-high.
Add beer, whisk flour clumps into beer and reduce liquid by half.
Add milk and bring mixture to a simmer, turn heat off.
Add mustard and cheese, use a spatula and stir using a figure-eight motion.
Taste cheese sauce and add more salt and pepper if necessary.
Drain pasta and pour into a baking dish, add cheese sauce and stir well to combine.
Bake for 15-20 minutes, or until desired brownness and crunch.

Whiskey Apple Soda

'Twas the week of Thanksgiving and I'm not with my family...so I'm drinking to dull the pain. Just kidding! I was browsing the Williams-Sonoma website for Thanksgiving recipe ideas and came across the Whiskey Apple Cider recipe. It included Bourbon (JJ's favorite) and Ginger Beer (my favorite) so I declared it the Official Cocktail of Thanksgiving 2013. Of course I had to test it out first just to be sure, and it's a winner! The bourbon is a bit strong but I always find bourbon to be strong. I diluted mine a bit with the ginger beer and loved it. I think this would also be a nice punch option if diluted a bit as well for a Fall party.

I hope everyone has a happy and safe Thanksgiving. If you want to follow my cooking you can get updates on twitter (@veggieash) and instagram (@ashmelzorn) where I've been posting some recipe trials as well as my NaNoWriMo updates - I won!

Whisky Apple Soda

from williams-sonoma

 Ice as needed

2 oz. bourbon

3/4 oz apple juice/cider

1/2 oz. ginger beer

1 oz. soda water

Fill a shaker with ice, add bourbon, apple juice and ginger beer.

Shake well for 5 seconds, strain into a glass.

Top with soda water and serve immediately. 

Rosti Casserole with Baked Eggs

When I looked in the Thanksgiving grocery store circular there was an ad on the front page - 10lb. bags of Idaho Potatoes for $.99! It took everything in me to not buy ten bags, I can't pass up a good deal! I'm usually one to spend a bit more on Yukon Golds (my favorite) or small red potatoes but I've been trying to give the Russet some love. I've been reading more and more about the benefits of potatoes, even white potatoes. While we still love and eat sweet potatoes/yams often, I'm trying to incorporate more regular potatoes into our diet.

I stumbled across this recipe on the Cooking Light website and thought it would be a nice lighter meal as we gear up for Thanksgiving. The recipe calls for frozen shredded potatoes but that's not happening! I also skipped on the turnip just because I had so many potatoes to use. I cooked the eggs almost entirely through as we're not drippy yolk fans but other than that made the recipe as written. The only change I would make is to use a larger, more shallow pan to maximize crisp crust.

Rosti Casserole with Baked Eggs

from Cooking Light

10 oz. low-fat Greek yogurt (I use Fage 2% plain)

2 tbsp. unbleached all purpose flour

5 oz. grated Gruyere cheese

1 tbsp melted butter

1 1/4 tsp. salt

1/2 tsp. ground black pepper

1/4 tsp. fresh grated nutmeg

2.5 lbs. fresh shredded potatoes (I shredded them directly into a colander, added a pinch of salt, tossed and squeezed out the moisture) or 1 30 oz. package of frozen shredded hash brown potatoes

8 large eggs

1-2 tsp Fresh or dried chives

Preheat oven to 400*

Combine yogurt and flour in a large mixing bowl, whisk well. 

Add Gruyere, butter, chives, salt, black pepper and nutmeg, whisk well. 

Add potatoes and fold until they are well coated in the yogurt mixture.

Spread evenly into a 13x9 baking dish (or larger if you want more crisp edges).

Bake for 30 minutes, or until bubble.

Remove from oven, use a spoon to create 8 divots and crack an egg into each divot.

Return to oven and bake for another 10-20 minutes, until eggs are cooked to desired doneness.

Sprinkle with fresh pepper and more chives.

Serve immediately. 

Baked Samosas

I love Indian food but hate paying for take out. I've been trying more and more to make it at home but it never tastes quite as authentic. Sometimes I think my 'make your own take-out' meals aren't *as* good because I don't use butter/oil/sugar with reckless abandon the way restaurants do. My absolute favorite Indian appetizer is the Samosa. Generally they're fried dough pockets full of curried potatoes, peas and onion and they're served with a chutney of some sort. These are of course healthified by using wonton wrappers and baking rather than frying the samosas. However they still have the same delicious flavor and crunch of their less-healthy original version. 

I

 made a simple pear-raisin chutney and would have preferred something not so chunky. A sweet chutney condiment definitely lessens the heat and saltiness of these and adds a nice balance. I used large wonton wrappers but you could also make these bite-sized for appetizers and go with the small squares.  

Baked Samosas

adapted from Foodtv

2 large Idaho Russet potatoes

2 tbsp. olive oil

1 yellow onion, medium dice 

3 garlic cloves, minced

1 c. frozen peas

1" square nub of fresh grated ginger root

1 tsp. ground cumin

1 tsp. ground coriander

2 tsp. salt

1 tsp. pepper

1 tsp. spicy curry powder

1/4 c. cilantro leaves, minced

1 package wonton wrappers

Mango, Date, Pear or Tamarind Chutney, if desired

Preheat oven to 400*

Wash and dry potatoes, pierce with a fork and wrap in aluminum foil.

Bake until cooked through, about 60 minutes.

Cool, peel and discard skins, then dice potatoes (they'll crumble some, it's ok), add to a large mixing bowl

Heat a skillet over medium, add oil, onions and garlic. 

Saute for 5 minutes, until softened, add cumin, coriander, salt, pepper, curry powder and peas.

Pour into mixing bowl with potatoes and gently toss to combine. 

Lay wonton wrappers out on a dry surface, keep a small bowl of water closeby

Add 1/4 c. spoonfuls to the wonton, then use finger to paint water around the edges, fold over and close.

Place on parchment lined cookie sheet.

When you're finished with all samosas, place in the oven and bake for 10-20 minutes, until golden brown and crisp. 

Serve immediately. 

Pimento Cheese Layered Cornbread

After recently making the Mexican Layered Cornbread I've been playing around with the method to make a few varieties. One of my favorite easy weeknight dinners is black-eyed peas in the crock pot with cornbread and a vegetable. To give this cornbread recipe a southern flair, I came up with a pimento cheese type filling. This cornbread was so delicious, we devoured it. I can't wait to come up with many more!

Pimento Cheese Layered Cornbread

adapted from Food Network

1 c. all purpose flour

1/2 c. cornmeal

2 tbsp. baking powder

2/3 c. milk

2 eggs

1/2 tsp. salt

1/3 c. nonfat Greek yogurt

1 tbsp. honey

1 14 oz. can creamed corn

1/2 c. corn kernels (defrosted, if frozen)

1/2 c. grated cheddar cheese

1/2 c. grated Monterrey cheese

1 c. pimentos or minced roasted red peppers

1 tbsp. lemon juice

1/4 tsp. cayenne pepper

Preheat oven to 350*

Grease a 8"x8" square or 10" round pan, set aside.

In a large bowl, whisk together milk, eggs, salt, yogurt and honey.

Add flour, cornmeal and baking powder.

Fold in creamed corn and corn kernels.

Pour 2/3 of the mixture into the pan, spread in an even layer.

Toss pimentos with cayenne and lemon juice.

Top with the cheddar and pimento mixture, then add remaining batter, spread evenly over top.

Bake for 35-40 minutes, or until golden on top and a toothpick stuck into the center comes out clean.

Cool for 10 minutes, then slice and serve warmed.

Curried Pumpkin Soup

This November marks my third attempt at NaNoWriMo (aka National Novel Writing Month). The goal is to write 50,000 words of nonfiction during the month of November. That averages out to 1,666 words a day. I am up to 34,000 words right now with 20 days to go so I'm in great shape. This is why I am able to blog. It's been quiet since November started around here and that's my reason! I did "win" in 2010 and got to about 20,000 words last year before I fizzled out. 

It's an interesting concept to write a novel alongside 200,000 strangers. Many of them become virtual friends when it's over (or real friends if you go to a city write-in event). I just hope and pray that when November ends and my novel is ready for my first revision the nightly dreams about my characters end. I thought pregnancy dreams were vivid and non-stop - they were nothing compared to this! I'm happy to share my writing with anyone who'd like to constructively criticize, so shoot me an email if you're interested :) 

This soup powered me through a solid two hours of writing, it's so simple but full of flavor with some delicious spice and heat. It's also light and healthy so I didn't feel so guilty dunking my cheesy cornbread into it (recipe will be up next!). An option to make this a velvety smooth soup is to puree it, but I liked the little bits of texture and color. I added to this as I went along so I encourage you to do the same, start cautiously with the spices and add more as you please. 

Curried Pumpkin Soup

Veggie by Season original

1 tbsp. olive oil

1 small yellow onion, minced

2 medium carrots, peeled and minced

3 garlic cloves, minced

4 c. vegetable stock

1 28 oz. can pumpkin puree

1/4 c. split red lentils

Kosher salt 

Black pepper

1-3 tsp. curry powder (I use the spicy kind of World Market)

1/2-1 tsp. pumpkin pie spice (I use Trader Joe's)

1/4 c. roasted pumpkin seeds toasted with a sprinkle of curry powder

Heat a dutch oven over medium heat. 

Add olive oil, onion, carrots and garlic. 

Season with kosher salt and black pepper, stir and cook for 5 minutes.

Add vegetable stock, pumpkin, lentils, 1 tsp. curry powder and 1/2 tsp. pie spice, stir and bring to a boil.

Reduce heat to low and simmer for 20 minutes, taste and add more curry, pie spice and salt/pepper as needed.

Ladle into a bowl and top with roasted pumpkin seeds.

Sweet Potatoes with Cranberries and Cilantro

As I said in my recent Brussels Sprouts post, I've been working my way through many of the delicious looking recipes in the November Everyday Magazine issue. There are many foods that Violet has loved one day and hated the next, but sweet potatoes have always been a trusty fall-back food for me. I was worried she might not like the cilantro mixed in with the potatoes, but she gobbled it right up. The lime zest and juice adds a great brightness and the cranberries are plump and sweet from the cooking method. I think next time I make this I might actually use fresh cranberries, but if they're out of season, dry are fine. We all loved this dish, and it might end up making it back to our Thanksgiving table! 

Thanks to all who entered the give-away, our winner is Carrie. Please email me at veggiebyseason@gmail.com. 

Sweet Potatoes with Cilantro and Cranberries

from Everyday Nov 13

2/3 c. dried cranberries

3 tbsp. olive oil

3 tbsp. fresh lime juice

2 tbsp. sugar (omitted with dried cranberries, would use with fresh)

1 tsp. lime zest

3 1/2 lbs. sweet potatoes cut in 3/4" cubes

1 1/2 tsp. ground coriander

1 1/2 tsp. ground  cumin

Salt and pepper

1/4 c. chopped cilantro

Preheat oven to 450*

In a small saucepan, bring cranberries, lime juice, sugar and 1/4 c. water to a boil, add zest and cover, remove from heat.

In a large bowl, combine sweet potatoes, coriander, cumin and 3 tbsp. olive oil, toss to coat potatoes. 

Spread on a large sheet pan and roast for 15 minutes.

Pour cranberry mixture on potatoes, toss to coat.

Roast for another 15 minutes, until potatoes are tender.

Remove from heat and toss with cilantro, serve. 

Quinoa Portabello Burgers

Last weekend, my family took a weekend trip out to Oregon. We've constructed a Top 10 Out-West Bucket List, and were able to check two off that list. We had only planned to attend an Oregon Ducks Football game, but when the game time was changed from 1pm to 7pm, we had a whole day to fill. We left Friday afternoon and drove to Bend, OR, a beautiful town in central Oregon, just to the east of the Cascade Mountain Range. Oregon is known for it's breweries, so I looked online for one that had both great beer and food, and I chose Deschutes Brew Pub.

We had a seriously delicious meal that began with a soft pretzel with mustard/beer cheese dip, a winning combination. I had a pint of the Jubeleale, the spicy amber Christmas beer, which was great. For my entree, I ordered off the specials menu, something I rarely do. There was a black bean burger on the regular menu, but the Quinoa Portabello Burger special caught my eye. The burger was full of mushroom flavor, and it held together surprisingly well considering quinoa can be crumbly. There was a melted Havarti cheese on top, with a smear of garlic aioli and baby arugula tossed in a balsamic vinaigrette, red onion and tomato perfectly topped the burger. Both JJ and I would absolutely go back and try everything else on the menu!

Quinoa Portabello Burgers

adapted from Deschutes Brew Pub

1 c. quinoa, rinsed

2 c. vegetable stock

1 tbsp. butter

2 portabello caps, wiped and gills removed. chopped

1 small yellow onion, minced

2 garlic cloves, minced

2 tbsp. balsamic vinegar

Kosher salt and black pepper

1/2 tsp. dried thyme

1 egg

1/4 c. breadcrumbs (I used oat flour)

Four ciabatta rolls

4 oz. Havarti cheese

4 tomato slices

1 oz. baby arugula tossed with 2 tbsp. balsamic vinaigrette 

Garlic aioli (or mayo mixed with 1 grated garlic clove)

Bring the vegetable stock to a boil in a small pot, add quinoa, cover and turn to simmer.

Cook for 15-20 minutes, until water is absorbed and quinoa has sprouted its tail. 

Heat a skillet over medium, melt butter, add mushrooms, onion and garlic, saute' for 10 minutes, until vegetables begin to caramelize and moisture has cooked out.

Add balsamic vinegar, turn heat off and stir to deglaze pan.

Add quinoa, mushroom mixture, salt, pepper, thyme, egg and breadcrumbs to a bowl, mix well and place in the refrigerator for an hour.

Heat oven to 400*

Spray a cookie sheet with nonstick spray.

Form burgers into 4 equal sized patties (I used a 3/4 c. measuring cup) and place on baking sheet.

Bake for 20-25 minutes, until outside is brown and crisp and inside is cooked through.

Place cheese over burger to melt. 

Place burger on a bun, top with tomato, arugula and garlic aioli

Some photos from our weekend, beautiful Crater Lake where Violet saw snow for the first time, and the Oregon Ducks game! 

Stop by tomorrow for a give-away, I picked up a few things to share on our trip at a very special place!

Manchego-Almond Brussels Sprouts

Get your tiny violin ready, because I'm about to get a pity party started. For the past 27 years, I've spent my absolute favorite holiday with my family, Thanksgiving! It's the one holiday that we all make it home for, it's filled with traditions and it's always such a good time. On Wednesday, I go with my Dad to pick up the race bibs, then bake all of the desserts for Thanksgiving, on Thursday, the whole family runs the Cincinnati T-day 10k race through downtown, then we have close family friends over for dinner, and watch football, Friday we go cut our Christmas tree, and I spend time with friends who are also in town for the holiday, Saturday we decorate the tree and watch the rivalry games - Ohio State vs. Michigan and FSU vs. Florida. It's probably my favorite week of the entire year. And this year, we won't be there. ::Tears::

Hopefully this will be our one and only immediate-family-only Thanksgiving ever. In order to make it a little less devastating, I am trying to focus on the positive, and recreate a Cincinnati T-day in Boise. For starters, we're going to run the Boise T-day 5k (but we might have to run an extra 5k to make it official), then we're going to Skype the family, watch football, and I'll be making my first ever total Thanksgiving dinner. One thing that has got me excited for that is the new Rachael Ray Everyday magazine issue. My awesome friend got a subscription for me, and this month's issue blew me away. I've been drooling over the Thanksgiving section, and plan to make a few of the sides in advance to help narrow down exactly what we'll be eating on November 28.

A few weeks ago, we took a fun trip that I'll post about soon, and I was able to get a stalk of Brussels sprouts on the stalk - I was ecstatic, no, seriously. I chose to make this dish out of the Nov. Everyday issue, checking to see if it would be a Thanksgiving Day contender. Sadly, it wasn't my favorite Brussels sprouts preparation ever, but they were interesting. I've never had lemon with Brussels sprouts, and I'm not totally sure I liked it, I'm more of a balsamic and blue cheese fan, something earthy rather than bright and acidic. But I did love the almonds and manchego, so it wasn't a total loss.

***Come back on Thursday, October 31 for a fun Halloween giveaway***

Manchego-Almond Brussels Sprouts

from November 2013 Everyday Magazine

 2 lbs. Brussels sprouts, trimmed and halved

3 tbsp. vegetable oil

Salt and pepper

1/3 c. sliced almonds

1 lemon, zested and 1 tbsp. juice

1 oz. shaved manchego (I think I used closer to 2 oz.)

Preheat oven to 450*

Toss Brussels sprouts with oil, salt and pepper on a cookie sheet.

Roast for 10-15 minutes, then toss in almonds and roast for another 5-10 minutes, until sprouts begin to crisp and are tender.

Remove from oven and transfer to a bowl, toss with lemon juice and zest, shave in cheese and gently toss, serve immediately. 

Hominy and White Bean Chili

'Tis the season for chicken and white bean chili recipes to float around, am I right? I was searching for a vegetarian version of the popular dish, and found this recipe on the Cooking Light website. There are a few differences though, namely it's not a while chili, there is a broth base, not a creamy one. This recipe also calls for hominy, an interesting, different addition to chili, and finally, it has a bright, lighter flavor profile from the cilantro and fresh lime.

The only change I made to this recipe was omitting the field roast faux sausage/soy-chorizo it called for. I felt like the beans provided enough protein, and I'm doing my best to avoid most processed meat substitutes. Not only is it cheaper, but I feel better about the least processed ingredients as possible in our diet. Lastly, I also added some chopped yellow bell peppers, just because I had two one hand that needed to be used up asap. I think the only change I might make in the future, would be to add some chunks of avocado to the top, and a nice dollop of light sour cream (and un-veganize it).

Hominy and White Bean Chili

adapted from Cooking Light

4 c. cooked cannelini beans (or 2 15 oz. cans)

1 tbsp. olive oil

1 large onion, chopped

3 garlic cloves, minced

2 poblanos, seeded and diced

2 yellow bell peppers, seeded and diced

2 tsp. chili powder

2 tsp. ground cumin

1 1/2 c. vegetable stock

1 tsp. dried oregano

2 tsp. hot sauce (we love Cholula)

1 15 oz. can hominy, drained

Garnishes:

sliced green onion

chopped cilantro

lime wedges

avocado chunks

sour cream

shredded Monterrey Jack cheese

Heat a large Dutch oven over medium heat, add oil, bring to temperature.

Add onions, saute' for 3-4 minutes, until edges begin to brown, add garlic, poblanos and yellow bell peppers, saute' for another 5 minutes. 

Add chili powder and cumin, stir to toast spices, add vegetable stock, oregano, hot sauce and hominy. 

Add half of the beans to the pot, mash the remaining half with a fork, then add to the pot.

Bring to a boil, cover, reduce heat and cook for 20 minutes. 

If desired, add onion and cilantro to the pot, or reserve for topping.

Ladle chili into bowls, top with garnishes and serve immediately.