Sweet Potato Brownies (Vegan)

As much as Bacon, I equally love my veggies too. I've learned that there are alternatives to cooking, and many ways to substitute ingredients to find that loophole in eating treats. This is a fantastic way to disguise some extra nutrients in your brownies. You get some extra protein (5.6 grams per brownie) iron from the cocoa, with a vegetable serving, all at the same time. I call that a WIN!

3/4 cup Garnet Yam or Sweet potato, mashed

1 cup peanut butter
 (creamy or chunky, they both work)
1 tsp Vanilla extract

1/3 cup AP flour (You can substitute Oat or gluten free flour)

1/2 cup mini chocolate chips + more for the top, optional

1/2 cup sugar

1/3 cup cocoa powder

1 tsp baking soda 

1/4 tsp salt

Mix Peanut Butter, Yam and vanilla extract. Stir in dry ingredients until well incorporated. Spread evenly on a 8x8 Brownie pan and Bake at 325˚ for 20min, until the middle is no longer gooey. (Yes, that's a technical term). Here's the hardest part. WAIT until cooled to cut and eat.

Scallion Pancake

It's about time I post how to make these. As much as Thanksgiving Turkey is a tradition, so is Turkey Jook and Scallion Pancakes the next morning. My Aunt used to make these for the family and was the Master Chef and never measured a thing. For all the in between time I wanted them, I started making them as well. I also don't measure anything while making these, so here goes some approximations with pictures.


Ingredients
3 c AP Flour
1 c water
4 tbs Vegetable Shortening or Lard
1.5 tbs sesame oil
2 tsp Kosher salt
5 stalks scallions, chopped (1.5c)
Vegetable oil or Bacon renderings for frying.

The dough is 2-2.5c AP flour to 1c room temperature water. Mix until it's a soft shaggy ball and cover. Let rest for 4-12 hours.

On a well floured surface, roll out the dough. 

Spread a thin layer of lard or vegetable shortening (crisco) evenly. 

Add a thin layer of sesame oil. Sprinkle salt and scallions. Roll up the dough and cut into 2.5-3in pieces. 

Pinch both ends closed, flatten and roll out into a pancake. Add a little vegetable oil to a pan and fry on a medium heat until browned. (Tip when it begins to be translucent, flip).

Let cool until you no longer burn your mouth and EAT!

Pickled Onions

A simple but excellent garnish to so many dishes. I like them on Avocado Toast, Tacos, and in sandwiches.

1/2 c Vinegar
1/2 c Water
1 tsp Salt
1 tbs Sugar
1 large Red onion, sliced.

Place all ingredients in a Mason Jar and let sit in the refrigerator for a week before eating. You'll know they're ready when the onion color in the jar is uniformed. The jar will last for months, well, they'll be good to eat for months if they don't make it that long.

Crusty Boule

With lots of time on my hands, it's back to baking basics. My dutch oven is a staple in the kitchen not just for stews and soups, but soft crusty bread. It traps steam in while the bread is baking, creating that crusty outside. Carbs, Omnom nom nom...

Dough
3 cups all-purpose flour
2-3 teaspoon kosher salt
1/2 teaspoon dry yeast (active dry or highly active dry work best)
1 1/2 cups lukewarm water


Optional ingredients for a variation on your loaf. Pictured is a bacon & onion loaf.
- garlic & rosemary
- caramelized onions and bacon
- olives

In a large bowl, stir together the flour, salt and yeast.
Add the water and stir using a wooden spoon until the mixture forms a shaggy but cohesive dough.

Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 8-24 hours. Dough will bubble up and rise.



About an hour before you want to bake the bread, preheat oven to 450 degrees F. Place your Dutch oven, uncovered, into the oven to heat up to temperature.
 
While your Dutch oven preheats, turn dough onto a well-floured surface and, with floured hands, form the dough into a ball. I cut a round piece of parchment and place the dough on it and cover with an upside down bowl to let rest for 45 minutes to proof.

After your dough has proofed, carefully remove Dutch oven. Score the top and place the bread dough into it. This will be easier to maneuver with the parchment paper under the dough.

Bake for 30 minutes covered. Remove cover and bake for 7-15 minutes more, uncovered (just keep an eye on it as cooking times will vary).
Remove the bread and place on a cutting board. Try not to eat the entire loaf in one sitting by yourself.

Shaved Fennel Salad

Now that the holidays are long over and summer is coming, it's time to get out of the spandex and fit into my shorts again. I've been on a kick to get more veggies into my routine and curb the sweet tooth. Super easy and delicious salads are my go to.

Shaved Fennel 
Hearts of Palm
Avocado
Pine Nuts
Goat Cheese
Dressing(Cider Vinegar, olive oil, pressed garlic, honey, salt & pepper to taste)

Shred the fennel in a mandolin and toss with dressing. Let it sit for at least 15 minutes. Heap the Fennel slaw on a plate and add dress with all other ingredients.

Avocado & Beet Salad

Not surprising that my dad also loves to eat (it must be genetic). For his Birthday this year, he picked a new restaurant that opened in Hawaii, Senia. He starts out with 'these guys came from Per Se in New York' and my first thought is, how much is this going to cost. But we get there and it's not the upscale French Laundry, Per Se atmosphere. It's much more quaint and the food was pretty good too. Their menu rotates, but one of my favorites was the BBQ Beet Salad. Here's my version of it.

Beet Root

Olive Oil

Cider Vinegar

Salt & Pepper to taste

Arugula

Puffed Brown rice

Avocado

Roast the Beets until tender thru, peel and cube. Drizzle olive oil and vinegar, toss and set aside. Deep fry the brown rice blend (I used a brown rice medley from Trader Joe's) in grapeseed oil until they puff, strain immediately and set aside. 

Mash the avocado with salt and pepper then spread evenly on the bottom of the plate. Sprinkle the puffed rice, arugula and beet cubes. Or Cube the Avocado and toss together with the other ingredients.

Apple Pie Empanadas

2 Large Granny Smith Apples, diced

1/4 tsp Cinnamon

dash of Nutmeg

3 tbs Sugar

1 tbs Lemon juice

1 tsp Corn Starch

empanada or pie crust wrappers

On a medium high heat, Sauté all of the filling ingredients until the apples are cooked and the water has cooked down. About 10-15 minutes. Set aside and let cool. 

Spoon filling into wrapper and seal the edges by pressing down with a fork. Brush with an egg wash and bake at 400˚ for 12-14 minutes, until golden.

Guacamole

One of my favorite things in the world is Guacamole. It's like crack, only better. 

This is one of those adjust "to taste" recipes. The key to making a good one isn't the proportions or type of ingredients. The secret in having it taste good is being able to keep it "fresh" the longest.  

I've learned a couple tricks to keep the avocado from browning. The avocado seed, onion and lime juice are all contributing factors; Don't skip any of them. Also, when traveling with it, keep the Avocado in larger pieces as long as possible; mashing it just before placing out to be served. You can even prep it the day before.  


3 large Haas Avocados, ripe
1/2 tsp Garlic salt
2 tsp Lime juice
1 Roma tomato, chopped
1/2 small red onion, finely diced
2 tbs cilantro, chopped
1/2 jalapeno pepper, chopped 

Combine all ingredients in a bowl and mash with a fork. Leave the pit of one of the avocado's in the bowl to prevent the guacamole from browning. Serve with Tortilla Chips.

Indian Spiced Tomato Chutney

Anyone who knows me knows how much I despise Indian Food. Mostly because of my travels to India where the taste association with being sick is all too real. Plus overcooked greasy stews, No Thank You! But I've started in introduce some of the spices back into the mix, more in a fusion style. Favorite breakfast lately is sauté spinach, roasted sweet potatoes, a fried egg topped with a little bit of this tomato chutney.

3 lbs ripe tomatoes, seeded and chopped (firmer roma tomatoes hold their shape better)
1 c Granulated Sugar
2 tbs Apple Cider Vinegar
1 tbs Fresh Grated Ginger
1 tsp Cumin Seeds, toasted and ground
1 tsp Coriander Seeds, toasted and ground
1 tsp Brown Mustard Seeds, toasted
1/8 tsp Ground Cloves
1/2 Cinnamon Stick
1 tsp Crushed Red Pepper Flakes
2 tsp Kosher Salt

In a heavy pot, add all the ingredients and cook over a medium-high heat. Stir regularly until the mixture comes to a boil. Reduce heat to a medium heat and simmer, stirring often, until the mixture has developed a jam like consistency and flavors have developed, about 25 minutes. Remove from heat and discard the cinnamon stick.

Ladle into canning jars, leaving 1/2 inch at the head. Wipe the rims and cover. Boil for 10 minutes.

Chocolate Peanut Butter Cookies

Gluten Free and Dairy Free!!! And tastes good?! What the what?! Yes, you can't go wrong with these ingredients.


1c  Peanut Butter
1c Brown sugar
1 Egg
1tsp Baking soda
1tbs Vanilla extract
1/2c Dutch processed cocoa powder

cream peanut butter with sugar, egg, baking soda, and vanilla. Add cocoa powder. Form into balls and press with a fork.

Bake at 350º for 7-8 minutes.

Bread & Butter Pickles

Going into Penzy's for me is like a kid going into a candy store. On my last visit, the store clerk need some help opening a jar of something she had made...bread and butter pickles. They were delicious! I had to go and make a batch of my own. 

10 cucumbers, thinly sliced

2 Medium sweet onions, thinly sliced

1 green bell peppers, diced

3 cloves garlic, chopped

1/4 cup salt

1 1/2 cups cider vinegar

2 cups granulated sugar

2 tablespoons yellow mustard seeds

1 teaspoons celery ssalt

1/2 tablespoon ground turmeric

In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours then drain excess liquid from the cucumber mixture. Place in Jar(s).

In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil. Pour hot vinegar over cucumber mixture in the jar(s). Seal and chill in the refrigerator until serving.

Apple Pie Cashew/Almond Butter

Back when I lived in Minnesota, I loved the peanut butter at Hell's Kitchen. When I moved back to California, I then started making my own in this style. Life was good until one day I was wandering the Brentwood farmer's market. There was a nut butter stand which mixed dried fruit in their nut butters, Banana & Chocolate (almost like a nutella) and my latest obsession Apple Pie!!!

2oz Apple Chips
1c Cashews, roasted
1/4c Almonds
1/2 tsp Salt
2 tbs Brown Sugar
1/2 tsp Mace
1/2 tsp Cinnamon
1/4 tsp Nutmeg
2-3 tbs Grapeseed oil

Put all ingredients in the food processor and pulse until desired even smoothness.

Pizza Dough

2½ tsp Active-dry yeast
1 c Warm water
2½ c All purpose flour
1 tsp Sugar
½ tbs Salt
2 tbs Olive oil

Dissolve yeast in warm water and let stand until foamy, about 5 minutes. Add remaining ingredients, wet first, and stir until a rough ball forms. Knead the dough until soft, smooth and elastic.

Transfer dough to a lightly oiled bowl and cover. Let rise until it doubles, about 1.5-2 hours.

Shape, with corn meal below. Add toppings.

Bake @ 450º for 10-15 minutes

Black Bean Brownies

I prefer to think of them as REALLY good protein bars...

1 can (15oz) Black beans, drained and rinsed
1/2 c Quick oats
1/4 c Vegetable oil
1/2 c Maple Syrup
1/4 tsp Salt
2 tsp Vanilla Extract
1 tsp Baking Powder
2 tbs Dutch processed cocoa powder
2/3 c Semisweet chocolate chips

In a food processor, blend the oats, beans, oil, and maple syrup until completely smooth. Add salt, vanilla, cocoa powder, and baking powder and blend well. Stir in chocolate chips.

Bake @ 350º for 15-20 minutes

Orange Beet Salad

 

On a cross country road trip earlier this year, the Salt Lake City dinner stop was at Pago. This salad is based on the orange, beet and feta salad there.

1 pkg Mache lettuce

1 oz sheeps milk feta cheese

1 oz Marcona almonds

2 beets

1 fresh orange

Dressing

2tbs Orange juice 

1tbs extra virgin olive oil

salt and pepper to taste

Boil beets. Refrigerate and cube.
Cut orange slices. Squeeze remainder for dressing.

Cube Feta cheese

Toss washed lettuce with dressing. Garnish with beets, orange slices, almonds and feta.

Sesame Beans

Sesame Sauce
1 tbs soy sauce
1 tbs sugar
2 tbs ground sesame (black or white)
pinch of whole sesame seeds for garnish


Blanche Beans.
Toss with sesame sauce.
Chill and serve.

Vegetable Lentil Salad with Chimichurri Sauce

½ c dried French Lentils
1 beet
1 medium sized zucchini,  chopped
½ red onion, chopped
¼ red bell pepper, chopped

Chimichurri Sauce 
1 bunch parsley, leaves finely chopped 
1 bunch cilantro, leaves finely chopped 
3 tablespoons capers, finely chopped 
2 garlic cloves, minced 
1 tablespoons dried oregano
1½ tablespoons red wine vinegar 
1½ teaspoons salt 
½ teaspoon red pepper flakes 
½ teaspoon ground black pepper 
½ cup olive oil

Place all Chimichurri ingredients in a blender or food processor. Blend on medium speed until evenly blended. 

Boil lentils until tender. Boil or roast beet until cooked thru then peel and dice.

Saute onion, bell pepper and zucchini with a little bit of olive oil from the chimichurri sauce. Mix all cooked ingredients with 2 tbs of chimichurri sauce.