Monthly Archives: February 2012

What’s Cookin’

26 Sunday Feb 2012

Posted by in beans, breakfast, DIY, quinoa, salad, seasonal, Side dish, vegan

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Love:

You know what I love about blogging? Other blogs! Do you ever wish you could live in someone elses kitchen? Well, I do. That’s what I get from other blogs, they do the work and I look fabulous. My hope is that I do that for all of you.

So have fun seeing what I have been busy in the kitchen whipping up, and thanks for the other blogs I follow for inspiring me to get in the kitchen keep cookin’.

Food:

Lentil Meatballs

 I found this fun recipe on Pinterest, which lead me to this great new blog Sprouted Kitchen. These Lentil Meatballs were easy to whip up, and there was also a recipe for a Lemon Pesto to go with them (I switched parsley for basil and walnuts for pine nuts). Billy loved these. They were what was for lunch last week.

Quinoa Spinach Bake

 I thought I had a pic of the finished project, sorry. I found this great recipe on Whole Living. I love all things quinoa, it is so versatile. I thought this Quinoa Spinach Bake would be great with the Lentil Meatballs and I was right. I chopped up some fresh spinach, tossed in the Lentil Meatballs, topped it with the Quinoa Bake and finished it off with the Lemon Pesto. Voila! Lunch was fantastic.

Banana Walnut Pancakes (I call them love pancakes)

 Raw Slaw w/Tahani Dressing

Homemade Goat Milk Ricotta

Raw Cashew Dreamcake

All four of these recipes came from the same blog, My New Roots! I know, I know a little obsessed, but I don’t care. The creator of this blog is into Holistic eating, living, being, cooking just like me! I have to say that I hope my food is as awesome to y’all as hers is to me.

The Pancakes are vegan, gluten-free and are made with walnut flour. We have made them two weeks in row-yum! New favorite.

The Raw Slaw is great for this time of year, all the ingredients are seasonal (bonus). We had it last Monday for Soup and Salad Night. I strive to have a balance between raw and cooked foods in my diet and this salad is perfect for that. Not to mention that it is fabulous to look at!

Homemade Goat Milk Ricotta was too easy to make and went perfect with my Roasted Bell Pepper Tempanade for Oscar night on the couch. This recipe will definitely make another appearance in my kitchen, so good. I made my own cheese!!! Bonus: I got to use local Drake Family Farms Goat Milk.

Raw Cashew Dreamcake, you had me at hello. A raw dessert that taste like cheesecake? Sorry people this one is a no brainer, and the bonus is that I got to use honey from my buddy Dean’s bees and local raspberries that I had in the freezer.

Thanks for the blog love. Enjoy!

CSA- Community Supported Agriculture

20 Monday Feb 2012

Posted by in seasonal

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Do you want to meet your local farmers? Do you want to get fresh, local, sustainable produce? Be apart of a CSA, Community Supported Agriculture (CSA) consists of a community of individuals who pledge support to a farm operation through purchase of “shares” in the season’s production. CSA shares include everything from fruits and vegetables, to poultry, beef, eggs and more!

Here is the link csautah.org, hope to see y’all there!http://csautah.org/images/stories/CSA%20Utah%20Open%20House%20Full%20Page%20Flyer.pdf

Nori Chips

19 Sunday Feb 2012

Posted by in appetizer, DIY, Snack, vegan

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Food:

Nori Chips- makes a lot!

1 package of toasted nori sheets

1/2c. canola oil or coconut oil

1/2c. agave nectar

Gomashio, you can use any kind of spice mixture you want (nutmeg and cinnamon, pumpkin pie spice, mexican spices)

Directions:

1. Mix the oil and agave together and set aside. Preheat the oven to 350. Line two baking sheets with parchment and set aside.

2. Stack three sheets of nori and fold into thirds and press down, unfold and cut down the creases. Stack the three long sheets on top of each other and cut in half. Continue this for the whole package.

3. Once you have all the nori cut, place the individual strips on the lined baking sheets, using a pastry brush coat the top of each strip with the oil and agave mixture and sprinkle with the gomashio or which ever spices you choose. You will have a few batches of these so make sure to mix the oil and agave regularly because it will separate. When the baking sheets are ready place in the oven and bake for 5-7 minutes, (I like 5-6 minutes, they burn easily).

4. When those minutes are up take the chips out of the oven, flip and repeat with the oil and agave mixture and your spices on the other side. Put back in the oven for another 5 minutes. (You are going to have to use your best judgement on if they are done, I like mine crispy BUT NOT BURNED). Repeat until all of the ingredients are used up. Let the chips cool completely and then store in an airtight container.

Nutrition:

Nori- Similar benefits to those of kelp, has the highest mineral content of all sea vegetables. Particularly helpful in lowering cholesterol and blood pressure and for breaking down and flushing away cysts and mucus.

Sea Vegetables- Sea vegetables offer super-rich and easily absorbable source of minerals and vitamins, including iron, calcium, vitamin B, vitamin A, potassium, magnesium, phosphorus, iodine, zinc, selenium and copper! Sea vegetables are highly alkaline forming and help reduce tumors and masses and bind to radioactive substances and heavy metals to pull them from our bodies. The most  widely used are kombu/kelp (you may have seen this  called for in many of my recipes), nori, arame and dulse. (Courtesy of ‘Clean Food’ by Terry Walters)

Love:

Love this funky treat! You can find these in the grocery store but homemade ones are way better. I have been making these for quite sometime but finally got some good pics so I could share with y’all. I make these so that Mr. Bill-y won’t be tempted to bring home a bag of Lay’s Potato Chips (not that those aren’t good but when you are working on getting your sexy back they just don’t fit into the eating for health plan). I promise these Nori Chips are good, funky- but good! Enjoy! (recipe was adapted from one of my favorite cookbooks ‘Clean Food’ by Terry Walters)

Gomashio- A special condiment

19 Sunday Feb 2012

Posted by in DIY, Snack, vegan

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Food:

Gomashio- A special condiment

1 tsp. fine sea salt (I like Celtic grey salt) (I half the recipe)

6 T. sesame seeds, rinsed in a fine mesh strainer (I half the recipe)

Mortar and pestle

Directions:

1. Heat 1 tsp. of salt in a dry skillet over medium heat. Stir until the salt becomes really dry and ever so slightly brown about 2-3 minutes. Pour the salt in the mortar and grind it with the pestle until you get a fine powder.

2. Place the rinsed sesame seeds in the same dry skillet over medium heat, toast until the seed have a nutty aroma and puff up a little, and easily crush between your fingers. Add the sesame seed to the mortar with the salt and grind with the pestle until the seeds are 80% crushed.

3. Transfer the gomashio to a glass jar with a tight-fitting lid and store at room temp for no longer than 2 weeks. (This is why I only make half of the recipe)

 

Gomashio: Since gomashio is made from calcium rich sesame seeds and magnesium rich salt, it is great for the bones and is good for the overall nervous system. Gomashio aids in digestion and adds extra vitamins and minerals to whatever you put it on. Black sesame seeds are higher in minerals that the tan ones. Limit your consumption to 1-3 tsp a day to ensure you are not getting too much salt in your diet.

Love:

I have been making gomashio for about two years now, its seems so simple but the flavor is superb. We like it on eggs, popcorn, grains and vegetables, and it is awesome on Nori Chips (recipe will be blogged following this one). Try it and you’ll be amazed. Enjoy!

P.S. I almost forgot, this recipe comes from one of my favorite cookbooks ‘The Kind Diet’ by Alicia Silverstone. You can find this condiment it the store but it is so easy to make.

Hummus Dressing

18 Saturday Feb 2012

Posted by in dips, DIY, dressing, salad, vegan

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Food:

Hummus Dressing- makes 1 1/4c.

2 scallions (green onions), chopped white and greens

1 garlic clove, chopped

1 lemon, zest and juice

1/4c. parsley, chopped

1/4c. tahini (I use Artisana Raw Tahini)

1/2c. canola oil or olive oil (I used a combo of both)

1 tsp. cumin

1/8 tsp. cayenne pepper

1/4 tsp. salt

1/4 tsp. garlic salt

1/4 tsp. onion powder

1/4c. water

Directions:

1. Place the scallions, garlic, parsley, lemon juice and zest in the food processor, pulse to combine. Next add tahini, cumin, cayenne, salt, garlic salt and onion powder to the pulsed mixture and pulse again to combine.

2. With the motor running add the oil until combined. Turn off, scrape down sides. With the motor running again add the water. If you think you need more, add it until you get the desired consistency.

3. Taste for seasoning and then store in a container and refrigerate.

Nutrition:

Tahini- Tahini is a ground sesame seed paste, similar to peanut butter. It is a creamy, oily, and smooth nut butter rich in calcium and iron.

Lemon- Lemons are a good source of vitamin C, B6, potassium, folic acid, flavonoids and the important  phytochemical limonene.

Parsley- Extremely rich in a number of nutrients including chlorophyll and carotenes. Parsley is a good source of vitamin C, folic acid and iron. It is also a good source of minerals including magnesium, calcium, potassium and zinc.

Olive oil- Healthy oils are important in the prevention and treatment of asthma, arthritis and cancer. Healthy oils are important for lowering systemic inflammation. Research has shown that women who regularly ingest olive oil have a smaller risk of breast cancer.

Love:

Lately I have been getting request from friends like, “can you develop an app for my phone of your blog, so that I can just click on it and it tell me what to make for dinner.” Maybe someday! Or “hey can you break down the nutrition stats for each recipe, example fats, carbs, protein, etc?” I wish! That takes more time than you think. But the other day I got a request that I thought was doable, my client Cindy is in love with this ‘hummus dressing’ from Trader Joe’s. Well, we don’t have a Trader Joe’s so she asked me if I could work on a recipe for her craving. I did just that, VOILA! Hummus Dressing. I think this will work just fine, just before I got started on the recipe I sent my friend Sadie in California a text that read “if you go to Trader Joe’s today can you look for ‘hummus dressing’ and take a picture of the ingredient label for me? Thanks.” My under cover mission worked and guess what? My version was much healthier and I was happy to finally meet one of these request.

Cauliflower Pizza Crust?!

12 Sunday Feb 2012

Posted by in DIY

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Food:

Cauliflower Pizza Crust

1c. cauliflower, pulsed into tiny looking grain (I’ll explain)

1c. shredded provolone cheese

1 garlic clove, chopped

1 egg, beaten

1 tsp. dried basil or oregano

1/4 tsp. garlic salt

pepper

Directions:

1. Pre heat oven to 450 degrees. Take a head of cauliflower and break up the florets into the food processor and pulse down until you get something that resembles course grain. Be sure not to over process.

2. Place 1c. cauliflower grain in bowl that is safe for the microwave and cook for 4 minutes. While the cauliflower cooks place the beaten egg, chopped garlic, dried herbs, garlic salt and pepper in a bowl, mix to combine. Next add the shredded cheese and mix again.

3. When the cauliflower is done cooking let cool for just a minute and then add it to the cheese mixture. Mix to combine all the ingredients. Scoop the mixture onto a lined w/parchment paper or oiled cookie sheet. (I have a silpat that I placed on my baking sheet, it worked great) Form the mixture into a good size circle.

4. Place the cauliflower crust in the oven and bake for 15 minutes. After 15 minutes turn oven off and leave the crust in for another 5 minutes. Take crust out of the oven and top with whatever you want (you want to make sure that all of your toppings are cooked accordingly beacuase you are just going to place the whole pizza under the broiler for just a minute to warm through or melt any extra chesse you might add).

-Cosmo Hippie Chef Toppings-

DIY Pizza Sauce

Sauteed mushrooms

Fresh arugula

Sprinkle of pecorino cheese

Truffle oil (drizzled on after the pizza was under a low broiler for 5 minutes)

Nutrition:

Cauliflower- One cup of raw cauliflower is an excellent source of vitamin K and vitamin C and is a very good source of fiber, potassium, phosphorus and B vitamins. Caulifower and other cruciferous veggies like broccoli, cabbage, and kale contain compounds that may help prevent cancer. They increase the activity of enzymes that disable and eliminate carcinogens.

Cheese- Cheese contains a high concentration of essential nutrients, in a particular high-quality protein and calcium, as well as other nutrients sush as phosphorus, zinc, vitamin A, riboflavin and vitamin B12.

Love:

So this idea for a cauliflower pizza crust has been floating around facebook and pinterest so I just had to try it. Bill-y loves pizza but we differ on the frequency on how often we should eat pizza, it’s not that I don’t like pizza but I’m trying to keep my sexy! So this idea for crust made out of vegetables was right up my alley and who knows Bill-y just might like it to. Well neeed less to say he was a total skeptic, he says ‘this is the weirdest idea I have ever heard of!’. Guess what? Master William loved it and thought it tatsed so gourmet. Maybe, just maybe we have solved the pizza dillema in our house. Enjoy!

Peanut Butter Chocolate Chip Cookies

11 Saturday Feb 2012

Posted by in cookies, dessert, vegan

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Food:

Peanut Butter Chocolate Chip Cookies- Makes 24

Dry ingredients:

2c. buckwheat flour

1/4 tsp. salt

1 tsp. baking soda

-sift together in a bowl, set aside

Wet ingredients:

1/2c. peanut butter, organic (you could use almond butter)

1/2c. butter (vegan Earth Balance butter)

1/2c agave nectar

1 tsp. vanilla

*update- 1/2c. nut milk (I used coconut milk, not canned)

-melt the butter and peanut butter over low heat, when melted pull off the heat and add the agave, vanilla and nut milk

1c. vegan chocolate chips

Directions:

1. Pre heat oven to 350 degrees and line two baking sheets w/parchment paper. When you have mixed your dry ingredients and your wet, add them together and mix to combine. Don’t overmix.

2. Add in the chocolate chips. When all is mixed, use a tablespoon measure and scoop out a healthy scoop. Roll the dough lightly between your hands and place on the parchment lined baking sheet. Continue this until all the dough is gone.

3. Take the bottom of a glass and push down lightly on the mounds to flatten them just a bit. Place in the oven and bake for 8 minutes. Take them out of the oven and let them cool on the baking sheet for at least 5 minutes. Eat right away or place on a cooling rack to cool completely. Store in an airtight container.

Nutrition:

Buckwheat Flour- Buckwheat’s beneficial effects are due in part to its rich supply of flavonoids, particularly rutin. Flavonoids are phytonutrients that protect against disease by extending the action of vitamin C and acting as antioxidants. Buckwheat’s lipid-lowering activity is largely due to rutin and other flavonoid compounds. These compounds help maintain blood flow, keep platelets from clotting excessively (platelets are compounds in blood that, when triggered, clump together, thus preventing excessive blood loss, and protect LDL from free radical oxidation into potentially harmful cholesterol oxides. All these actions help to protect against heart disease. Is a great alternative for those with a wheat sensitivity. Gluten-free! (Courtesy of World’s Healthiest Foods)

Nut Butter- Good-for-you nut butters contain a host of minerals and vitamins, offering  good-quality, usable protein. Wholesome nut spreads contain fiber and essential  fatty acids, making them a good choice for consumers who may be looking to replace margarine or butter with spreads that are more nutritious.

Chocolate- The saturated fats found in chocolate do not elevate cholesterol levels, unlike those found in meat and dairy products. Chocolate can be a rich source of flavonoid antioxidants, which are very important in protecting against damage to cholesterol and the lining of the arteries, flavonoids also prevent excessive clumping together of blood platelets that can cause blood clots.

Love:

Every year for Valentines Day I try to make my sweetie something special, sometimes those recipe fall into our eating for health plan and sometimes they don’t. Last year I made him a Peanut Butter Cheesecake (not part of the eating for health plan!) for a special treat, well this year I thought I would still use his two favorite pals peanut butter and chocolate to make something that fits a little better into the plan. Well- Voila! These were perfect and we are both happy. The buckwheat flour makes these a slightly drier cookie but if Bill-y gives the approval I know I’ve done good (he’s the treat freak in the house). Enjoy!

Mussels Linguine

11 Saturday Feb 2012

Posted by in pasta, shellfish

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 Food:

Mussels Linguine- Serves 2

Mussels:

1 lb mussels, bearded, rinsed and drained (if any are open, discard)

1/2 Fresno chile, chopped

2 garlic cloves, chopped

1/4c. olive oil

1c. white wine

1 lemon, juice and zest

salt and pepper

Topping:

3/4c. bread crumbs (toast these in a saute pan w/ a little olive oil or butter, season with the salt and pepper)

1/2c. parsley, chopped

1/4c. Parmesan cheese

pinch of salt and pepper

Pasta:

1/2 package whole wheat linguine

salt for water

Directions:

1. Start by placing two pans on your stove, a saute pan for the mussels and a large pot for the pasta (this dish comes together very quick, so make sure all your ingredients are ready to go). Fill the big pot with water and bring to a boil, add about 1 T. salt and add the pasta. Do not over cook the pasta!

2. Right when you drop the pasta move on to the mussels, turn the heat to medium for your saute pan. Add the olive oil, garlic and chile, when these start to sizzle (do not burn) add the mussels and stir to coat. Place a lid on the mussels and let them cook while you wait for the pasta.

3. While you wait for the mussels and pasta, toss your bread crumb topping together (toasted bread crumbs, parsley and cheese) in a bowl and set aside to top the dish just before you serve.

4. When the pasta is done, drain and portion out between the two bowls. Next take the lid off the mussels (if mussel isn’t open, discard) and turn the heat off, add the juice and zest of the lemon-toss to combine. I split the mussels between the two bowls and then poured the wonderful sauce over the mussels and pasta. Top with the bread crumb mixture. Serve immediately!

Nutrition:

Mussels- Fish and shellfish are nutrient-dense and an excellent source o high quality protein, vitamins and minerals, but their content of omega-3 fatty acid is where we get the most bang for our bite. Mussels fall under a medium level group by their omega-3 fatty acid content. Look for blue or green mussels, farmed mussels are the ‘best choice’ because they are farmed in an environmentally responsible way.

Whole Wheat Pasta- Whole grains in your diet may reduce your risk of certain chronic diseases. Certain cancers especially gastrointestinal cancer. Heart disease: antioxidant’s contained in whole grains may work with fiber and other compounds to reduce your overall risk.

Lemons- This citrus fruit ranks high in its medicinal value and having many therapeutic uses. It is a good blood and body purifier and a mild diuretic. The juice also aids in the removal of old drug poisons from the body.

Parsley- High concentration of antioxidants, a blood builder and purifier. It makes a wonderful tea and helps to release retained water from the body.

Love:

I often order this dish when we go out for a special dinner, I have always been a huge fan of mussels and clams and especially over pasta. I’m Italian, what can I say?! Yesterday was the mine and Bill-y’s first date eight years ago, we usually do something special that day instead of Valentines Day (it just means more to us), and since we decided to spent the whole day out and have dinner at home I wanted to make something out of the ordinary. Bill-y probably would order this dish out (he usually orders a hamburger) but all I heard from him was mmm, mmm! He loved it, I loved it, all was well in the Cordary house last night. Happy Dating Anniversary my sweet… until next year. Enjoy!

DIY Bread Crumbs- Quick Tip

11 Saturday Feb 2012

Posted by in DIY

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What to do with that leftover bread or in my case, the leftover Quinoa Cornbread? This is an oldie but a goodie. Throw your leftover bread, cornbread, rolls into the food processor and whirl away! Place the bread crumbs in a ziplock bag, label it, date it and throw them in the freezer for a later use.

How I use homemade bread crumbs:

1. Toasted w/butter and seasoned w/salt and pepper, toss over pasta, soup, steamed veggies. (This is my favorite way)

2. Use for meatballs or when something is needing breading.

3. Anytime you need to make a topping for mac & cheese, casseroles.

Taco Soup- Cosmo Hippie Style

08 Wednesday Feb 2012

Posted by in beans, soup

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Food:

Taco Soup- Cosmo Hippie Style

1 lb. grass-fed beef (I used Canyon Meadow Ranch available at Tony Caputo’s on 15th&15)

1 15oz can black beans, drained and rinsed (look for BPA free cans)

1 15oz can kidney beans, drained and rinsed (look for BPA free cans)

1 15oz can aduki beans, drained and rinsed (look for BPA free cans) * I usually cook my own beans but when in a pinch I let the store help me out. I used Eden canned goods.

1 8oz can tomato sauce (again, BPA free can)

1 jar home canned tomatoes w/their juice (if you don’t have this, use a large can of your favorite tomatoes)

1 4oz can diced green chilies

1 large onion, chopped

4 cloves garlic, chopped

2 T. mexican spice mixture (recipe to follow)

1 package dry Ranch Seasoning (I got this tip from my cute friend Trish)

2c. water

Mexican Spice Mixture:

6 tsp. cumin

3 tsp. chile powder

1 tsp. chipotle powder (I used cayenne pepper)

2 tsp. salt

1 tsp. pepper

1 tsp. oregano

2 tsp. garlic powder

-mix these all together and keep in an airtight jar to use for your recipes, I got this recipe from Vogue Vegetarian.

Directions:

1. Place a large saute pan over medium heat drizzle in 2 tsp. canola oil. When its hot add the onions and garlic, start to saute. Season with salt and pepper. After about 5 minutes add the grass-fed beef. I use a potato masher to break the meat up. Continue to saute until the meat is almost cooked through.

2. While the meat mixture is sautéing place the rinsed and drained beans, tomato sauce, jarred tomatoes, 1c water and chilies in your crock pot or a big soup pot-set aside.

3. Next add the spice mixture and dry ranch packet to the meat mixture, stir to combine. When this has cooked for about 2-3 minutes add 1c. water and let the mixture simmer until the water has evaporated. (This will concentrate the flavors and will be amazing.) When the water is gone, turn off the heat and add the meat mixture to the bean mixture. Stir to combine all the ingredients.

4. Turn your crock pot on low and let the it go for a few hours. If using a soup pot turn to low and let simmer away until ready to eat. Taco Soup is like chili, it gets better with time!

Toppings-

Sliced avocado

Sour Cream or yogurt, shredded cheese

Hot Sauce

Quinoa Cornbread (we crumbled this on top and it was FABULOUS!)

Nutrition:

Grass-fed beef- Is lower in total fat, 3x omega-3 (diet high in omega-3 reduce Alzheimer’s, Arthritis, ADD, Cancer, Depression), 3x conjugated linoleic acid (anti-cancer agent, reduces risk of diabetes), 4x vitamin E (reduces risk of cancer, heart disease, anti-aging properties), 2x vitamin A (important for vision and bone growth, maintains integrity of skin, regulates immune function). COWS EAT GRASS NOT CORN!

Beans- Check out this earlier post Benefits of Beans

Love:

Everyone grew up with a version of this classic. I used to make it for Bill-y all the time in the beginning of our relationship, but I got burned out on it and the fact that we don’t eat a lot of meat at our house, this recipe hasn’t been made for quite some time. Well, I wanted to make Bill-y something yummy for Super Bowl so VOILA! I took some old ideas and mixed them with some new ideas and the result was probably the best Taco Soup I have ever made. We have had it for two dinners already and still have leftovers, I was thinking about using the leftovers on a baked potato YUMMY! Enjoy!