New York Style Bagel Casserole with a Local Twist

24 Friday Jan 2014

Love:

So, you know when you see a recipe that isn’t normally something you would make or doesn’t quite fit into the “plan”? Well this recipe was that for me. I’m not typically a casserole kind of girl and I have extreme issues with bread soaked in milk and eggs (it’s a soggy bread thing) but I just had to make this recipe. We have a local bagel slinger in town, the Bagel Project, and I thought to myself “I bet I can make this recipe using all local ingredients!” and guess what? That is exactly what I did. Of course I added my own twist like my home canned tomatoes, roasted chilies and kale, but equally cool that I could use local milk, local eggs and of course local bagels and cream cheese! This weekend is the Downtown SLC Winter Farmers Market which is perfect since you’ll be able to pick up almost all of the ingredients there. We made this for breakfast on Sunday and then I divided up the rest for breakfast during the week which was a major bonus. I liked it hot out of the oven, but I have to say I think I like it even better cold right out of the fridge, like cold pizza! Enjoy!

Side note: Rob and Kim the owners of Bagel Project can only be found at the farmers markets, so take advantage of the market so you can try them out! BUT, from what I hear they are working on having a brick and mortar soon.

Food:

New York Style Bagel Casserole with a Local Twist serves 8

Recipes Adapted from The Smitten Kitchen

8 Bagel Project Bagels (farmers market, I used everything bagels), chopped into medium bite size pieces

8 oz Bagel Project cream cheese (farmers market, I used the lox), divide into thirds

1/4 medium onion, chopped (farmers market)

10 oz canned tomatoes, drained (I used my own canned tomatoes)

3/4 c. roasted chilies, chopped (I used Hatch chilies that I froze last summer, but you can get fresh roasted chilies from Firebird Chilies at the farmers market)

2 c. dino kale, chopped (farmers market)

8 large eggs (I use Clifford Farm eggs, farmers market, Caputo’s, Liberty Heights Fresh)

2 1/3 c. local milk (you can get goat milk at the farmers market, I bought Rose Hill local milk at Liberty Heights Fresh)

1 tsp. real salt

fresh ground pepper

Directions:

1. Spread a third of the bagel cubes in a large casserole dish (I lightly buttered my pan with a tablespoon of ghee), next add a third of the cream cheese, canned tomatoes (tear into smaller pieces), chopped chilies and kale (massage the kale with a drizzle of olive oil a squeeze of lemon juice and salt until it wilts just a bit). Repeat in two more alternating layers.

2. Whisk eggs with milk, salt and pepper. Pour the eggs mixture over the layered bagel mixture. Press the mixture down just a bit to make sure everything gets coated with the egg/milk mixture. Cover tightly with plastic wrap and refrigerate overnight.

3. The next morning remove the casserole from the fridge and pre heat your oven to 350 degrees. Bake on a tray in the middle of the oven until it is puffed, golden brown and cooked through (insert a knife into the center and rotate slightly, there should be no liquid). Bake 1 hour to 1 1/4 hours. Let rest for 10 minutes before serving. EAT!

Broccoli Chop Salad- Take Two

16 Thursday Jan 2014

Posted by cosmohippiechef in appetizer, gluten-free, salad, Snack

≈ 1 Comment

Tags

broccoli, cilantro, gluten free, onions, peas, salad, vegetables

Food:

Broccoli Chop Salad serves 8

1lb broccoli florets

1lb romanesco, chopped

16oz bag of shelled edamame/ or peas

2 c. celery, chopped

2 green apples, chopped (farmers market)

1 c. tart dried cherries (farmers market)

1/4 large purple onion, chopped (farmers market)

1 c. cilantro/parsley/mint (you decide) leaves, lightly packed

1 c. sunflower seeds, shelled

Dressing:

1 c. goat yogurt (farmers market, you could sub with veganaise or your favorite yogurt)

1/4 c. rice vinegar

1-2 T. pure maple syrup

salt and pepper

*optional- Stilton Blue Cheese (this is a great addition if you are making this salad for a party or get together, no one minds eating all these veggies when cheese is involved!)

Directions:

1. Start by bringing a large pot of salted water to a boil, also place a large bowl of water and ice in the sink to blanch the veggies. When the water comes to a boil drop the broccoli and romanesco into the water for about two minutes or just until their color brightens. Ladle the veggies out of the boiling water and plunge them into the cold ice bath. Drain veggies, set them aside and prepare another ice bath for the edamame, cook edamame according to the directions on the package. Then plunge them into an ice bath. Drain and set aside.

2. In a large bowl mix the dressing ingredients, taste and season with salt and pepper. Add in the onions, apples, cherries and celery. Then add the blanched broccoli, romanesco and edamame, toss to coat. Lightly fold in the cilantro.

3. Toast the sunflowers seed in a dry saute pan until fragrant and slightly toasted. Toss them over the salad. EAT!

Nutrition:

Broccoli/romanesco- Broccoli is one of the most nutrient dense foods and is super low in calories! It is especially rich in vitamin C and 1 cup has about the same amount of protein as a cup of corn or rice but less than on third amount of calories. Broccoli is also a good source of vitamins K, C and A, as well as folic acid and fiber. It also contains phytochemicals with tremendous anticancer effects.

Apples- Apples are very high in pectin, a soluble fiber that has been shown to exert many beneficial effects. Because of its gel-forming fiber, pectin can lower cholesterol levels as well as improve the intestinal muscle’s ability to push waste through the gastrointestinal tract. Basically apples will help you poop like a rockstar!

Sunflower seeds- Studies have shown that the American diet is deficient of vital nutrients such as selenium which can be found in sunflower seeds. This particular mineral has anti-cancer, anti-inflammatory and antialler-genic properties. Sunflower seeds are also a wonderful source of protein, vitamin E, magnesium, vitamins B1,5 and 6, phosphorus, copper, iron, folic acid and fiber.

(Above nutrition tid bits came from The Encyclopedia of Healing Foods)

Love:

This recipe is an oldie but a goodie, I posted the original version almost 4 years ago! I can’t speak for all bloggers but sometimes it’s good to go back and revisit some of your old recipes and update them. I start to crave this recipe during this time of year because I am looking for a little crunch in my diet. After indulging in all the wonder slow cooked foods from the holidays this girl needs some fresh flavors and I just love the color and textures of this salad! I also love it with a little good quality blue cheese such as Stilton, but if you are trying to clean up your diet after the holidays just leave it out. If you want another fresh crunchy seasonal salad check this one out from last year. I hope these recipe finds you happy and healthy in this new year. ENJOY!

Coconut Chocolate Pots

07 Tuesday Jan 2014

Posted by cosmohippiechef in Uncategorized

≈ 2 Comments

Love:

Happy New Year. I hope you all had a great time eating, sleeping, and spending time with your loved ones, I sure did! My holiday break is coming to an end and even though I am sad to see it go I’m ready to take on the new year, I mean how much relaxing can one girl take! This recipe is for all of you that resolved to eat better in 2014, notice I didn’t use the word “diet”! I for one do not believe in depriving ourselves of the pleasures and memories that food provides, how about we all resolve to eat REAL food everyday. I read something online that said “Go Everywhere, Eat Everything”, I can confidently say I won’t look back and feel bad about indulging in the cookies my sweetie got me from Italy for Christmas. All things in moderation, right? We only get one shot at this marvelous journey, MAKE THE MOST OF IT, slow down enough to enjoy and be kind to yourself and those around you. EAT GOOD FOOD.

These wonderfully rich Coconut Chocolate Pots are a cross between pudding and custard, but they are dairy free! They are also full of whole foods ingredients such as coconut milk, healthy fats like raw coconut butter and antioxidants from the raw cacao powder. These were a huge hit on New Year’s Eve with my Mussels Linguine, might I suggest you make them for that someone special someone in your life or maybe whip these up for girlfriends on wine night (which is what I’ll be doing this week!). Here is to another Happy Healthy year, ENJOY!

Food:

Coconut Chocolate Pots serves 6

1 can full fat coconut milk

1/2 c. raw coconut butter (Whole Foods and Good Earth carry this, you can also find it online. Really good on oatmeal!)

2 T. coconut oil

4 oz. raw cacao powder (I buy this in the bulk section of Whole Foods or Good Earth, this is a raw chocolate powdered and shouldn’t be substituted with anything but raw chocolate.)

1 T. dry instant coffee (this ingredient isn’t crucial but adds to the depth of the chocolate)

1 t. vanilla

1/2 c. pure maple syrup

pinch of salt

Garnish:

1 c. unsweetened coconut flakes

Directions:

1. Start by heating the coconut milk in a small saucepan over medium heat. When the milk is hot but not boiling add the cacao powder and whisk briskly until well mixed.

2. When the milk and chocolate are smooth turn off the heat, add all the other ingredients and whisk again until smooth. The residual heat should be enough to melt the other ingredients, if not turn the heat to low until everything is smooth. Do not let it boil.

3. Strain the mixture through a fine mesh strainer and then pour the coconut chocolate mixture between 6 of your favorite glass containers. Let cool just a bit and then place them in the fridge to set.

4. In a dry saute pan over med/low heat toast the coconut flakes until slightly browned and fragrant. Let them cool and then garnish each of the coconut chocolate pots. EAT!

Nutrition:

Chocolate- Unlike the saturated fats found in meat and dairy the saturated fats found in chocolate does not elevate cholesterol levels. Chocolate is rich in antioxidants which are important in protecting against damage cholesterol and the lining of the arteries. Chocolate also helps prevent the excessive clumping together of blood platelets that can cause blood clots.
Check out this recipe using raw cacao powder.

Coconut milk-The fatty acids in coconut milk serves as a natural moisturizer for healthy skin and hair and may even help repair wrinkles and sagging in aging skin!
I love this recipe using coconut milk.

Coconut butter- Coconut butter is packed full of healthy fats, so you feel fuller longer, it is also full of amino acids, calcium and magnesium. Did I mention coconut butter is awesome and will take your oatmeal to a whole other level.
This recipe is so yummy with coconut butter.