My First Blogging Year in Review

Sharing what I cook with everyone has been a great experience and I am excited to continue posting in 2015. I am humbled by the 3,400+ views and support of everyone who has recreated recipes and been inspired by me. Thank you and look for more edibles this coming year! xo -D

Here’s an excerpt:

A San Francisco cable car holds 60 people. This blog was viewed about 3,400 times in 2014. If it were a cable car, it would take about 57 trips to carry that many people.

Click here to see the complete report.

Arugula and Beet Salad with Pecorino

arugulabeetsalad

Ingredients:

Arugula

Beets

Lemon

Honey

Salt and Pepper

Olive Oil

Pecorino cheese

1. Grate beets. Add lemon juice, salt, pepper, and honey. Allow beet salad to marinate for at least 30 minutes up to a couple of days.

2. Assemble greens on a plate then place beet salad on top.

3. Grate fresh pecorino cheese on top then drizzle with olive oil.

YUMM!

Broccoli-Parmesan Frittata

I cannot believe this is my first post of a fritatta–this recipe is a staple in my kitchen and what I love about it is that you can make it with any combination of vegetables that you have on hand. Serve with a side salad and you’ve got a perfectly satisfying meal!

101914 088

Ingredients:

Eggs

Onion

Garlic

Broccoli

Parmesan Cheese

Olive Oil

Salt and Pepper

1. Heat oven to 350. Put eggs in a bowl and beat them with a whisk. Add salt and pepper. I use between 6 and 8 eggs per batch–sometimes it is all eggs, other times a combination of whites and eggs. Your call.

2. Sautee onion in a pan with olive oil, add garlic, salt and pepper. It is important to season (with salt and pepper) both the eggs and the sauteed vegetables otherwise it ends up being bland and that’s blah!

3. Add broccoli and cook for up to 5 minutes. DO NOT over cook the broccoli (it should still be bright green) because it’ll cook again in the oven.

4. Take the broccoli pan off of the heat and add grated parmesan to the mixture. Allow sauteed vegetables to slightly cool before adding to the bowl of eggs.

5. Mix veggies and eggs together until even combined. Oil (spray with PAM) a pie pan (a glass 9″ pan is my preference) then pour in egg/veggie mixture. Gently jiggle the pan to even out the mixture.

6. Put dish in 350 oven and cook for 25-30 minutes. (Start with 25 and check the status…) Once it looks cooked (no jiggly egg in the middle–ewww) remove from the oven and allow to cool on a rack.

This is delicious warm and room temperature. I love it for potlucks, brunch, and to take to work for breakfast! You can substitute the step of sauteeing broccoli for any other combination of vegetables: asparagus, red peppers, artichoke hearts, zucchini…get creative!

Secret note: if you want to add arugula/spinach (genius idea!) but do NOT cook those greens. Simply add them to the mixture of eggs and the already cooked vegetables and let the oven cook the those greens–otherwise they’ll be mushy and mushy is blahhh. πŸ˜‰

 

Butternut Squash Soup with Sage

I don’t think anyone needs convincing when it comes to butternut squash soup because its thick, creamy, silken texture is luxurious and warming on a cold fall day and the earthy sage adds depth. So there’s all the adjectives you need to be inspired—now make it!

butternutsquashsoup

Ingredients:

Olive oil

Sage

Onion, white

Garlic Cloves

Butternut Squash (aka BNS), peeled and diced

Golden Delicious Apple, peeled and diced

Salt and Pepper

Bay Leaf, 2

Water

1. On medium heat, heat oil in a soupΒ  pot and then add sage.

2. Add diced onion and sautee; then add chopped garlic.

3. Add diced BNS and apple and sautee for 10 minutes to blend flavors.

4. Add bay leaf and water and bring it to a boil (with lid on) and cook until the BNS is tender. Turn off the heat and let it rest for a few minutes before blending. Remember to remove the bay leaves before you blend.

5. Add boiled water, as needed, to create a consistency that you like.

Optional: Serve with sage on top.

Hawaiian Cabbage Slaw

Since pineapple is my favorite fruit I am sure I’ll be in heaven when I go to Hawaii (oooh, I like how that makes it sound like I have a pending trip…let’s pretend I do!). In the meantime, make this salad!

hawaiian slaw

It’s tangy, sweet, crunchy, savory, and salty…you’re welcome! πŸ˜‰

Ingredients:

Red Cabbage

Pineapple

Carrots

Red Pepper

Cilantro

Sesame Seeds, Toasted

Jalapeno, diced

Soy Sauce

Hawaiian Spice Blend

Rice Wine Vinegar

Olive Oil

1. Slice vegetables and add to a bowl.

2. Dressing: Combine soy sauce, diced jalapeno, rice wine vinegar, Hawaiian spice blend, and olive oil in a bowl, making a vinaigrette.

3. Add dressing to the vegetables and mix together.

hawaiian slaw

 

Salsa Trio

With salsa and chips, life is complete. You can quote me on that.

So today I bring you recipes for three salsas. You’re welcome. πŸ˜‰

salsa trio
LEFT: Tomatillo-Corn Salsa MIDDLE: Roasted Tomato Salsa with Cumin RIGHT: Grilled Poblano Salsa

Keep in mind that each of these recipes can be adapted to your spice palate.

Ingredients for Tomatillo-Corn Salsa:

Tomatillo

Jalapeno

Onion

Oregano, fresh

Corn, fresh off cob

1. Peel and rinse tomatillos then add to a vegetable grill tray with jalapeno and grill until charred and blistered.

grilled tomatillo

2. Dice onion and garlic and sautee with vinegar and fresh oregano.

3. Add sauteed items to grilled items and blend until combined.

tomatillo salsa

4. Add fresh corn from cob to the salsa.

5. Season to taste. Crumbled feta is a nice addition to this

Ingredients for Roasted Tomato Salsa :

Tomato

Yellow Pepper

Tomatillo

Hot Pepper

Cumin

Onion

Salt

Cilantro

1. Add tomato, onion, tomatillo, and peppers to a baking dish. Drizzle with olive oil, salt, and cumin seeds.

2. Roast for 30ish minutes at 350.

tomato salsa

3. Add ingredients to a bowl and blend with fresh cilantro.

4. Season to taste and eat!

Ingredients for Grilled Poblano Salsa:

Poblano Peppers

Jalapeno

Garlic

Red Wine Vinegar

Salt

Sugar

1. Add poblano peppers and jalapeno to vegetable grill pan and grill until charred.

grilled poblano

2. Meanwhile, add diced garlic to a bowl with vinegar, salt, and sugar.

3. Once peppers are evenly blistered and look cooked through, remove from the grill and add to a bowl then put a lid or layer of plastic wrap on top of the bowl. This process helps separate the skin of the pepper from the flesh. After about 10 minutes, peppers should be cool enough to touch: peel the skin off of the peppers. As you peel the skin, you can also remove some seeds. Remember: the seeds of peppers contain the heat so depending on how spicy you want it, keep that tip in mind.

4. Once peppers are cleaned, add to the the garlic-vinegar and blend until a smooth consistency is formed.

5. It’s that easy and ready to serve! This is a great hot sauce as well. Don’t be shy to add drops of this to your tacos/soup/etc. Also, if you like it spicier, add more jalapenos to the mix. With one jalapeno used in this recipe, it was a medium heat (IMO).

When properly stored, these should last up to two weeks…in the fridge that is. πŸ˜‰

 

 

Summer (Don’t Go!) Salad

Everyone celebrates Labor Day as the ‘end of summer’. Why would we celebrate summer ending?!?! Anyway, this salad honors garden fresh veggies, warm sun, and pool parties! Enjoy πŸ™‚

summer salad

Ingredients:

Zucchini

Cherry Tomatoes, heirloom

Corn, fresh off cob

Red Pepper

Green Pepper

Basil, fresh, torn

Jalapeno, 1/2 diced

Red Vinegar

Olive Oil

Salt

1. Chop vegetables, add vinegar, oil, and salt.

2. Mix to combine and serve.

Β 

Kale Salad with Roasted Sweet Potatoes

I made this for a picnic and the bowl was empty before I even got some! Enough said. Note to self: make this again!

kale salad with sweet potato

Ingredients:

Kale

Lemon, zest and juice

Agave

Ginger, grated

Apple, diced

Red onion, diced

Red Pepper, diced

Yellow Pepper, diced

Hemp Hearts

Sweet Potato

Chilli Powder

Coconut Oil

1. Roast sweet potatoes with coconut oil and chilli powder.

2. Make lemon vinaigrette with red onion, lemon, agave, salt and pepper, and ginger.

3. Massage kale with lemon vinaigrette.

4. Add diced vegetables to kale, once sweet potatoes are cooled, add to salad.

5. Sprinkle with hemp hearts and toss to combine then…EAT!

*You can chill before serving but serve room temperature for best flavor. I think this should be eaten within a day of making it.

Β 

Add It!: Drying Herbs

A summer bounty of herbs is a good time to look out for your future self and dry your fresh herbs so you have flavor to last you through the winter. Why pay for it when you can easily do it on your own?! Go ahead with your money-saving self! πŸ˜€ I used Thai Basil but the same applies for any of your favorites: mint, thyme, rosemary, basil, oregano, marjoram, tarragon, chives etc….

A simple 4-steps will have you all set for winter cooking!

Step 1: Wash herbs and pat dry.

Step 2: Lay herbs on baking sheet (preferably lined with Silpat or parchment paper).

drying thai basil

Step 3: Set oven to 200 F and “cook” herbs for 45-60 minutes.

dried herbs

Step 4: Remove herbs, allow to cool, then store for future use.

dried basil

Yes, it IS that easy!

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