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Massaman Curry

Published on April 29, 2014, by in Uncategorized.

This recipe is absolutely delicious. I made it for the first time a few years ago for Brian as a surprise. I thought I would blog it again with some updates, because it is that good, comes together quickly and is extremely satisfying. Ingredients: 2 tablespoons olive oil 3 tablespoons red curry paste 1 (3/4 inch thick) slice ginger, minced 1  container extra firm tofu, cubed(can also use 1 pound chicken breast cubed) 3 tablespoons brown sugar 3 tablespoons fish sauce 3 tablespoons Worcestershire sauce 1/3 cup peanut butter(not natural) 1 (13.5 ounce) can lite coconut milk 3 tablespoons fresh lime juice Peanuts, chopped lime wedges, for serving pinch of red pepper flakes, if you want it a little hotter cilantro for topping, optional steamed broccoli, optional cooked rice, for serving This recipe is traditionally made with chicken and potatoes, which is the way I usually make it. I changed

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Native Food Cafe’s Mad Cowboy Bowl Remake

Published on April 27, 2014, by in Recipes.

Last winter, Brian and I fell in love with the Mad Cowboy Bowl at Native Food’s Cafe. We were incredibly sad when they came off the menu in late February. So, I started making them at home. They are simple and full of flavor. Start by roasting a lot of vegetables. Their bowl included cauliflower, onion, broccoli, zucchini, summer squash, corn, sweet potato, carrots and a half of a white potato. I did all the veggies, except sweet potato and substituted fingerlings, because it was what I had on hand. Toss in a little olive oil, salt and pepper and roast at 375 for 30 to 40 minutes, stirring twice. They should be fork tender when you pull them out. At this time, you will also be baking your tofu. I used one block of extra firm tofu(drained) cut into 6 pieces and seasoned with a southwest seasoning. Turn the

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Mini Buckeye cheesecakes

Published on April 25, 2014, by in Recipes.

  If you are not from the midwest and don’t know what a buckeye is, in terms of food, you are missing out. These are buckeye inspired mini cheesecakes that I made for Brian to take for dessert at a recent guys night dinner he attended. I have to admit that I snagged one, before they went out the door. This recipe is much less sweet thanks to the cheesecake part than a real buckeye. You could probably just call them peanut butter chocolate cheesecakes. Ingredients: 1 cup finely crushed chocolate Teddy Grahams(or other plain chocolate cookie) 3 tablespoons unsalted butter, melted 16 oz cream cheese, softened 1/2 cup peanut butter 2/3 cup granulated sugar 1 tablespoon flour 1 teaspoon vanilla 2 eggs 1/2 bag of chocolate chips of choice 1/4 cup heavy cream 1/4 cup finely chopped peanuts Pre-heat an oven to 350 degrees. Line a cupcake pan with

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Baba Ghanoush

Published on April 24, 2014, by in Recipes.

    So. I was lied to. I found a recipe for baba ghanoush called 3 Minute Baba Ghanoush. It took way more than 3 minutes. It was also delicious. Ingredients: 1 roasted eggplant(see below) juice of 1 lemon 1/4 cup tahini 2 cloves garlic 1 teaspoon salt 2 tablespoons EVOO fresh ground pepper, to taste So… to get a roasted eggplant, take a small(1-1.5 pounds) eggplant, prick it with a fork a few times, and bake it for 30-40 minutes at 400F. Pre and post-roasted eggplant: Let the eggplant cool, slice long ways and scoop out the innards. This is the part that definitely took longer than 3 minutes. Place the inner scoopings of eggplant and remainder of ingredients in a powerful blender(I have a Vitamix). Start on low and gradually increase speed. Blend on high for about 30 seconds until your baba is incredibly smooth and creamy. Pour

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Zucchini bites

Published on April 23, 2014, by in Recipes.

I saw a recipe on cauliflower tots, which let me to a post on zucchini tots, which led me to changing the recipe and making these wonderful zucchini bites. I started out by making them closer to the original recipe, using a mini muffin tin. While they tasted delicious, they were a disaster to get out of the pan. So, I decided to make two more batches, bake them flattened like pancakes on parchment paper and they were perfect! Ingredients: 1 small zucchini, grated 1 large egg 1 thin slice of onion, finely chopped 1/4 cup grated Kerrygold Dubliner cheese(or flavorful cheese) salt-free Italian seasoning to taste salt and pepper to taste Preheat oven to 400F. Grate zucchini onto a clean dishtowel. NOT a terry cloth dishtowel, or you will end up with fuzzy zucchini bites. Wring all the excess water out of the zucchini. In a medium bowl, combine

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Eggcellent weekend

Published on April 21, 2014, by in Recipes, Update.

See what I did there? I made an Easter joke. Ha. This weekend was exactly what I needed. Lots to time outside in the beautiful temperatures. It was the exact weather that you hear Chicagoans talk about all year. The weather that is reason we live here and endure the winters. It was perfect. Friday night, Brian and I met for dinner at Dawali Mediterranean Kitchen. I had been there on my last girl’s night and knew he would love it. He did. After eating a lot of hummus, we were both pretty full and didn’t even put a dent in our dinners. The good news was that we then had lunch for Saturday. The only problem was that we didn’t have any more hummus. I did have an eggplant on hand, so I roasted it and made some baba ghanoush to supplement our left overs. It is delicious and

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Celebrate good times

Published on April 13, 2014, by in Update.

This week was a week of non-stop celebration. It was Brian’s birthday week. Woo hoo. We went out for dinner and drinks with some friends last night and a local and delicious restaurant called El Maya. His real birthday was on Thursday, though. I oped to make dinner for us as I knew we would be going out to eat later in the week. I made beef filet, fingerling potatoes and green beans. Then we went for a walk to enjoy the gorgeous weather and grab a birthday treat of Jeni’s ice cream. Jeni’s is one of my favorite ice cream places. They only use premium ingredients and make amazing flavor combinations. We split 3 half scoops. The flavors we chose was a chocolate mole that had an great late hit of spice, banana french toast, and goat cheese with cherries. All amazing. I spent all of my Friday night

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Progress

Published on April 7, 2014, by in Recipes, Update.

I never know what to title these update posts. After being out-of-town last weekend, I felt like I needed to have a very productive weekend this past weekend. And productive, it was! The fridge is packed to the brim. Then I realized that I have a girls dinner on Wednesday, Brian’s birthday Thursday and Brian’s birthday dinner with friends on Saturday! Well, I guess more meals will be going into the freezer! Oh, well. I spent most of Saturday morning at the grocery store and prepping food. I made rama chicken bowls(brown rice, potato, broccoli and chicken with a peanut sauce), fajita bowls, and prepped fruits and veggies for the week. I got a steal on some chicken breasts, so I bought in bulk, individually packaged and froze most of them. I love a good deal. Mangos were $0.49/each, so I bought a few, sliced and froze in an even

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Whole wheat mango and ginger scones

Published on April 1, 2014, by in Recipes.

Happy mango season! It is officially here. I love mangos. These whole wheat mango scones are delightful! Ingredients: 2 1/4 cups whole wheat flour 1/4 cup brown sugar 1T baking powder 1/4 tsp salt 1/2 cup butter, unsalted, cold and cut into small pieces 1/4 cup plain Greek yogurt 1/4 cup milk(I used unsweetened almond milk) 1 large egg 1 cup mango, cut into small chunks 1/4 cup candied ginger, diced 3/4 tsp turbinado sugar Do you know the easiest way to get the fruit out of a mango? Cut it like this: Then flip it inside out and take the fruit out! Easy! Pre-heat oven to 400F. Line baking sheet with parchment or a silicone mat. In a small bowl, whisk together Greek yogurt, milk and egg. Set aside. In a mixing bowl mix together flour, brown sugar, baking powder and salt. Add in cold butter and continue to

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