Recipe adapted from Weight Watchers

Earlier this week, I decided to stay a night with my parents following an unpleasant trip to the dentist. Not that having my mouth clamped open for 2.5 hours isn’t a total blast, but just knowing I had voluntarily driven 90 miles for an elective procedure wasn’t sitting well with me. Besides that, my teeth were awfully sore–making the Valentine’s Day candy hearts my mother lies out totally off limits. But my sour mood went out the window the moment I walked into our kitchen and noticed a cookbook opened to this risotto recipe. Adjacent to the recipe was a note from my mom: “Laura– at the grocery store. We’re having this for dinner tonight, you like?” Umm, yes. I absolutely love risotto. Since I usually consider it an indulgence, I was doubly thrilled after recognizing the Weight Watchers logo near the bottom of the page. No butter, no cream, nooo problem. Even without said ingredients, this risotto trumps all others I’ve tried. Knowing that one serving offers less than 6 grams of fat left me feeling guilt-free and eager to share the recipe. I hope you give it a try!

Yields 4 servings.

Ingredients:

• 3.5 c. vegetable broth
• 1/2 c. tomato juice
• 1 Tbsp. olive oil
• 2 onions, chopped
• 2 cloves of garlic, minced
• 1/2 c. dry white wine
• 1 1/3 c. Arborio rice
• 16 sun-dried tomato halves, chopped
• 1/2 c. chopped parsley
• 1/2 tsp. dried marjoram
• 2 Tbsp. grated Parmesan cheese
• 1/2 tsp. freshly ground pepper

Directions:

In a medium saucepan, combine the broth and tomato juice; bring to a boil. Reduce the heat and simmer.

appetizing, eh?

In a large nonstick saucepan, heat the olive oil. Sauté the onions until soft, or about 3 minutes. Add the zucchini, garlic, and wine. Continue cooking until the zucchini is softened, or about 5 minutes. Be careful not to burn the garlic!

Add the rice; cook, stirring, about 1 minute.

Add 1 cup of the broth mixture, the sun-dried tomatoes, parsley and marjoram; cook, stirring, until the liquid is absorbed.

Continue adding broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more. Cook until the rice is tender.*

Stir in the cheese and pepper and serve!

*Note: The cookbook claimed the total cooking time was 25 minutes. Ummm, false. Keep stirring and keep tasting until the rice is tender. For us, this took around 45 minutes. You don’t want to turn the heat up too high, because the rice will burn and create a ridiculous mess on the bottom of the pan.

I’ve been crushing pretty hard on Asian spring rolls lately. Until a couple years ago, I had no idea these little rolls of glory even existed. I didn’t get much exposure to Asian cuisine growing up. Maybe once a month we’d order take out from one of the two Chinese restaurants in our town, and my sisters and I always ordered the same thing: vegetable chop suey, pan-fried noodles, and a cup of egg drop soup para mí. Actually, I’m pretty certain I’ve never laid eyes upon a menu for that place. Huh. During college I cringed whenever my friends requested Asian food. Nothing held a candle to what I was used to, and the one time I requested “pan-fried noodles,” I received a bucket of vermicelli doused in fish sauce. Oh, and the sauces are a whole other thing. What exactly is fish sauce, anyway? Is it simply a sauce one pairs with fish? Or is it actually infused with parts of a fish? <- Yep. Consulting Google about whether “General Tso” or “Mysterious XO Sauce” will render a not-so-vegetarian meal can get pretty annoying pretty fast. I realize it sounds (and likely is) neurotic, but whatevs, I like to know exactly what I’m putting in my body––Enterrrrr spring rolls. A couple years ago I parted ways with the sauce-stress and acquainted myself with Asian food made fresh and more approachable. I tell ya, biting into a vegetable spring roll was infinitely better than biting into any “vegetarian” fried egg roll. A couple weeks ago my boyfriend and I shared a plate of spring rolls as an appetizer, and the following night I suggested we make our own. I just find it very exciting to discover a meal which is both nutritious and incredibly satisfying. We stuffed our spring rolls with plenty of crunchy vegetables and added a bit of rice vermicelli for a texture contrast. For protein, I pan-fried some tofu and Brian sautéed baby shrimp. We treated our spring rolls as our main dish and were sufficiently stuffed after about four. I enjoyed spring rolls for several meals that week until the leftover fillings were gone. Ah, that was a sad day…

Side note: All the photos were taken with my new iPhone, and I’m pretty impressed by the quality of the camera! I’m feelin’ good about retiring the ancient LG brick.

Ingredients:

• 1/3 block of Extra Firm Tofu
• 1/2 cucumber
• 1/2 red pepper
• 3-4 Romaine lettuce leaves
• 1 c. Bean sprouts
• 1/2 or 1 c. Cilantro
• 2 oz.Asian rice vermicelli noodles
• Round rice wrappers

*This recipe should yield approximately 8-10 spring rolls.

For our dipping sauce, I combined chili garlic sauce, rice vinegar, lime juice, and a splash of soy sauce. To check out a peanut dipping sauce, go here.

Directions:

Drain the block of tofu. To do this, wrap tofu in paper towels or a kitchen towel and place a heavy book or a few canned goods on top. Allow to press for 15-20 minutes.

Cut tofu crosswise into slices about ¼” thick, and then cut each rectangle diagonally into two triangles.

In a medium pan, heat 1 tablespoon of oil on medium-high. Make sure the entire surface of the pan is coated with oil.

When the oil is hot enough (it should sizzle if you sprinkle it with water) set the tofu pieces in the pan. Sprinkle the tops with salt and a bit of cayenne pepper.

Leave them alone for 2-3 minutes until you see a golden crust forming on the bottom. At this point, flip the tofu, salt that side, and allow it to cook for an additional 2 minutes, or until evenly browned. Place tofu triangles on paper towels to dry. Repeat these steps until all tofu is cooked. You will likely have to add more oil throughout this process, so keep that in mind as you’re moving along.

Bring a medium saucepan of water to boil. Boil rice vermicelli according to package, drain, and set aside to cool.

In the meantime, cut cucumber and red pepper into long matchsticks.

A couple years ago I took a knife skills class in Chicago, and our instructor shared a helpful tip for slicing bell peppers. I’m not sure if this is common knowledge, but here goes: Place your knife at the center of the pepper and angle it toward the outside. Carefully filet the edges, leaving the seeds etc. in tact. Repeat on all sides. Done in 4 cuts. Boom. No time wasted scraping away seeds or separating the white gunk from the good stuff.

Chop  leaves of romaine into long strips.

Roughly chop cilantro.

Fill a shallow dish or a pie plate with warm water. One at a time, soak rice wrappers until it’s soft and pliable.

Lay rice wrapper on a flat surface.

Moving quickly, place some of the veggies, cilantro, vermicelli, and 2 tofu triangles on the near side of the rice wrapper. Roll forward one revolution, tuck ends inward and continue rolling.

Et Violà!

Recipe adapted from Epicurious.

This recipe is for you vegetarians meat eaters. Surprise! Okay, so there’s not actually any flesh involved, but your taste buds may report otherwise. After his first bite, my boyfriend was convinced he was chewing some sort of meatball. “Are you sure these are vegetarian?” Yep! Success! While I didn’t set out to produce a “mock meatball,” I’m always thrilled to discover vegetarian recipes that please meat eaters and my kind alike–especially when they’re a healthy alternative to the real thang (quinoa health benefits!). My trusty food critic scarfed down three patties and requested the leftovers. Despite his earnest critique, I must admit I wasn’t head over heels for these little patties. I could eat quinoa for days on end, but their affinity to meat messed with my head. By the third bite, I was pretty convinced I was chewing flesh. You see, I belong to a rare breed of vegetarians. I didn’t choose this lifestyle for ethical reasons. Sure, I struggle with the idea of consuming an animal, but that’s a personal qualm which is entirely unrelated to ethics. I also didn’t give up meat for reasons pertaining to health. Fifteen years ago, I parted ways with animal protein based solely on my disdain for its taste and texture. It makes sense, then, that I wasn’t running in circles for mock meatballs. I’m a minority, though, so I’m pretty convinced this dish will hit a home run for the masses. And who knows–maybe if the comparison to meat hadn’t been established, I would have been fighting for the leftovers. Knowing me, that’s deffffinitely a possibility. They’re incredibly versatile. Enjoy them warm with a dipping sauce or over spaghetti, or crumble them cold over a hearty salad to add a punch of protein!

Ingredients:

1 1/4 c. quinoa, cooked

2 large eggs

1/2 onion, finely chopped

1/4 c. chives

1/4 c. grated or shredded parmesan cheese

2 cloves garlic, finely chopped

1/2 c. bread crumbs (I use whole wheat)

dash of cayenne pepper

salt to taste

1-2 T. olive oil

Directions:

*Mix together the quinoa and eggs in a medium-sized bowl.

In a smaller bowl, combine the onion, chives, cheese, garlic, breadcrumbs, and cayenne pepper. Add enough salt to accommodate your taste. Add to quinoa mixture and combine. Allow the breadcrumbs to absorb some of the moisture for a few minutes.

Form 6 1” thick patties. If mixture is falling apart, add a little water. If mixture won’t maintain its form, add more breadcrumbs to firm it up.

Heat the olive oil in a skillet over medium heat. Add the patties and allow each side to cook for 7-10 minutes, until golden brown.

Allow to cool and enjoy!

*To cook quinoa: 

Soak 1 cup of dry quinoa in cold water for 5 minutes. This ensures even cooking and loosens up any saponin residue, which can be bitter.

Drain quinoa using a fine mesh strainer and transfer to a pot filled with 1 1/2 cups of water. Add 1/2 tsp. of salt.

Bring to a boil, cover, and turn the heat down to simmer.

Cook for 15 minutes.

Remove quinoa from heat, allow to sit for five minutes with the lid on, and fluff with a fork.

Tis the season to stock up on squash. Spaghetti, acorn, and butternut are a few of my faves, and I’m taking my fair share of the bounty this year. Butternut squash is a good source of Vitamin A, Vitamin C, magnesium, carotenoids, and plenty other vitamins and minerals. I enjoyed this after a long day of running errands. I tossed the ingredients in my slow cooker around noon and came home 8 hours later to arguably the best smelling apartment in the city. I adapted Betty Crocker’s recipe to make the soup vegetarian, but you can use chicken broth as well (choose low-sodium!). Ya know, the crock-pot really is a glorious device. It’s a cheap investment and does all the work for you. The ample leftovers are a major bonus! Anyway, I highly suggest this recipe. I’ve tasted many butternut squash soups, and this is my favorite!

Ingredients:

• 2 T. butter
• 1 medium onion, chopped (1/2 c.)
• 1 butternut squash (2 lb.), peeled & cubed
• 2 c. vegetable broth
• 1/2 tsp. dried marjoram leaves (may substitute with oregano)
• 1/4 tsp. black pepper
• 1/8 tsp. cayenne pepper
• 1 package (8 oz.) cream cheese, cubed (I used the 1/3 less fat kind)

Directions:

In a medium-sized pan, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender.

In a 3- to 4-quart crock-pot, mix onion and remaining ingredients except cream cheese.

Cover; cook on Low heat setting 6-8 hours.

In a blender or food processor, blend 1/2 of mixture at a time. Return soup to crock-pot.

Stir in cream cheese. Cover and cook an additional 20-30 minutes until cheese is melted, stirring with wire whisk until smooth.

*Note: Learn how to peel and cube a butternut squash over here at one of my favorite blogs!

Recipe adapted from Chef Barae.

So, I haven’t updated my blog in two months. Not ideal, but unfortunately it’s had to take a back seat to my workload. Do I really have enough work to consume my 24-hour days? No, I do not. I do, however, have a severe time-management issue–something I pledged to overcome starting my birthday two weeks ago. I sincerely apologize to my 4 (maybe 5?) loyal readers, and I’m making a solid effort to jump back on the wagon. I’m 15+ recipes behind, so here we go!

Happy fall! This is my absolute favorite time of year. The trees in Madison have displayed gorgeous tones of red, gold, and purple since mid-September, and I’m lovin’ it. It’s around this time each year that I look at the lakes and then to the capitol and realize how truly lucky I am to call such a beautiful city “home.” Over the next few weeks, my goal is to soak in every last minute of autumn before winter settles in and I morph into a total cynic. Let’s face it–one of the best things about fall is the pumpkin harvest. Have you all been taking advantage of the glory? I’ve been sneaking pumpkin into my pancakes, smoothies, oatmeal, cream cheese, pasta, and even my skin care routine (that’s right). A few weeks ago, I added pumpkin to meringue cookies, which I typically flavor with almond extract. First off, meringue is the bomb. Not only is it airy, but it also has this springy texture once it settles that totally intrigues me. I grew up eating Miss Meringue cookies of all varieties, but it wasn’t until my girlfriends bought me a hand mixer last year that I attempted my own. They have a chewy, yet hollow interior that is sure to shock anyone, considering their crisp outer shell. I’m the first to admit that meringue can be a bit tricky to master. If your bowl has even a bead of fat residue in it, or if a bit of yolk decides to show its face, it will steal the show, and it will screw you over. I recall attempting meringue a few years ago for a pie. Choosing to ignore all the guidelines, I grabbed a wire whisk and thought, psh, who needs a mixer? I have a whisk and a functional arm. What? Needless to say, I ended up with foam and a sore shoulder. So, grab a mixer, a spotless bowl, and start practicing! Before you know it, you’ll master the meringue-making process and have yourself some amazing cookies. I’m also including the recipe for almond meringue cookies, because pumpkin may not be everyone’s bag, baby. Probably the greatest selling point here is the fact that you can devour five cookies before hitting 100 calories. So, what are you waiting for?

Ingredients:

• 3 large egg whites, at room temperature
• 1/8 tsp. cream of tartar (may substitute with white vinegar or lemon juice)
• 1/4 tsp. vanilla extract
• 1/2 tsp. white vinegar
• 1/2 tsp. cinnamon
• pinch of nutmeg, ginger, and allspice
• 1/2 c. sugar
• 1/4 c. pure pumpkin purée
• parchment paper

Directions:

Preheat oven to 300°F and line a baking sheet with parchment paper.

Separate egg whites.

In an exceptionally clean bowl, beat the egg whites on low-medium speed until foamy.

Add the cream of tartar, vanilla, and vinegar, and continue beating until the egg whites form soft peaks.

Add a little bit of the sugar at a time, and continue to beat on medium speed until you have meringue that form very stiff peaks. The goal is for the sugar to dissolve. To check this, rub a little meringue between your fingers. If it feels gritty, keep going. If it’s smooth, you’re good.

In a separate bowl, add the pumpkin purée, cinnamon, nutmeg, ginger, and allspice, and mix. Carefully fold in about 1/4 of the meringue to lighten the pumpkin mixture. Pour the pumpkin mixture back into the meringue and gently fold in, careful not to deflate the meringue.

Using two spoons, drop mounds of meringue onto the prepared cookie sheet.

Place in oven to cook for roughly 50 minutes. This will definitely vary by the oven. You’re looking for the exterior to be fairly crisp, but the bottoms should not be browned. Allow cookies to dry for several hours on dry racks.

*Note: For the sake of full disclosure, I royally screwed these up the first time I made them. I didn’t feel like they appeared done until like 2 hours had passed. At that point, I took them out and they almost instantly morphed into charred rocks. This is why I suggest cooking them for 50 minutes, removing them, and allowing them to dry outside of the oven. The cooking time is different than with other meringue cookies because of the pumpkin. 

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Regular Ol’ Almond Meringue Cookies

Ingredients:

• 3 large egg whites, at room temperature
• 1/4 tsp. cream of tartar (may substitute with white vinegar or lemon juice)
• 3/4 c. white sugar
• 1/4 tsp. almond extract
• parchment paper

Directions: 

Preheat oven to 200°F.

Place the rack at the center of the oven, and line a baking sheet with parchment paper.

In an exceptionally clean bowl, beat the egg whites on low-medium speed until foamy.

Add the cream of tartar and continue beating until the egg whites form soft peaks.

Add a little bit of the sugar at a time, and continue to beat on medium speed until you have meringue that form very stiff peaks. The goal is for the sugar to dissolve. To check this, rub a little meringue between your fingers. If it feels gritty, keep going. If it’s smooth, you’re good.

Beat in the almond extract.

Using two spoons, drop mounds of of meringue onto the prepared cookie sheet.

Place in oven and cook for approximately 1 1/2 to 1 3/4 hours. The exterior should be fairly crisp, and they should release easily from the parchment paper. Turn off the oven, open the door a crack, and allow the cookies to dry for several hours or overnight.

HELPFUL TIPS!

1. If you don’t have time to allow your egg whites to reach room temperature, submerge them into a bowl of warm water for 5-10 minutes.

2. If you’re unsure how to separate your egg whites, check out this video.

3. Don’t overbeat the meringue, thus deflating it. Once it forms stiff peaks, give it a rest. 3. To prevent the parchment paper from slipping, place a drop of meringue on the underside of each corner.

4. Don’t open the oven for at least the first half of the cooking process. You’ll compromise them.

5. I highly suggest checking out Joy’s instructional video to give you a better idea of the meringue-making process. It’s incredibly helpful and includes some great tips!.

OK, I realize it’s still August and maybe I’m jumping the gun a bit with an apple chips post. But let’s face it, autumn is approaching, the apple orchards will be packed in no time, and my obsession for Seneca Apple Chips is here to stay. For like the past, oh I don’t know, eight months, I’ve averaged 2-3 bags per week. Believe me, I’m not proud of this accomplishment or the fact that I’ve most likely spent $100+ on damn apple chips. I haven’t gotten my fix for about a month now. I wish I could say I kicked the habit, but that’d be a fabrication. In truth, I moved at the beginning of August, and the distance between my apartment and the market has placed a strain on our relationship. I no longer live 3 blocks from the market, and apparently I am too lazy have enough self-control to refrain from walking a couple miles to spend $2 on a measly bag of apple chips. So, I guess desperate times call for desperate measures! Last week I took matters into my own hands; I bought a few apples and scoured the Internet for apple chip recipes. Every method I stumbled upon was ridiculously involved, however, and required a lot of patience–a quality with which I was not so blessed. Like hell I’m soaking my apple slices in a simple syrup overnight only to allow them a few hours to dry the next day. Please. Can an apple chip not be achieved by simply taking a thin slice of apple and, uh, baking it in the oven? Yes, it can. So that’s just what I did, and they turned out great! Of course, I added a bit of raw sugar to my apple chips, but that’s far better than the corn syrup present in Seneca’s product. I was fairly off base when I assumed my version would be a clone of theirs. Mine lacked the powdery sugar glory that somehow sticks to every chip in the bag (I’m workin’ on it). I actually decided in the end, though, that I prefer my apple chips to the manufactured. They’re fresh and healthy, and everything tastes better homemade, right? So, as we enter the autumn months, keep this recipe in mind when scrambling to use up that bushel of apples from the orchard. Maybe give the apple crisp/pie a break, and opt for a healthier alternative such as apple chips!

Ingredients:

• Large apples (I used Red Delicious)
• turbinado sugar, optional

Directions:

Preheat the oven to 225°.

Line a baking sheet with aluminum foil, and prepare it with a non-stick cooking spray.

Using a sharp knife or a mandolin, slice the apples into thin rounds, about 1/8” thick. Carefully remove the few seeds you cut the slices (if you’re not a fan of the core, carefully cut a square shape around the core in the center of the slice and discard).

Arrange apple slices in a single layer on the prepared baking sheet. Sprinkle sugar evenly over the apple slices.

Bake in the oven for approximately 2 hours, flipping every 30 minutes. Store in an airtight container.*

*NOTE: The cooking time depends on how thin the apples are sliced and how crispy or chewy you’d like your apple chips. I like mine a little chewier, so at 2 hours they were perfect. The first batch I made a bit crispier, allowing them to bake for about 2.5 hours.

My good friend Liesl has popped up in a few of my previous posts, and here’s a creative recipe straight from her kitchen to yours! She’s always coming up with healthy ideas that can be adapted to suit people of all dietary preferences. As someone who’s not a big fan of red meat, Liesl opted for turkey, a lean alternative. I’m already thinking I could make this for myself with beans opposed to turkey. That being said, I’m still a work in progress in the bean department, so maybe I’ll go with brown rice or quinoa. Ah, the possibilities! These zucchini boats are packed with fiber, protein, and vitamins galore! Thanks Liesl!

Ingredients:

• 1 large zucchini or 3-4 smaller ones
• 1 pound ground turkey (or ground chicken or beef) whatever your heart desires.
• 3 tsp oil, divided
• 2 tsp ground cumin
• 2 tbsp minced garlic
• 1 tsp dried oregano
• 1 cup sweet onion, chopped
• 1 cup zucchini, chopped
• 2 carrots, peeled and chopped
• 1 jar salsa, 16 oz. (medium, mild, or spicy)
• 2 tbsp tomato paste
• 1/4-1/2 cup cilantro, chopped
• salt and pepper, to taste

 Directions:

Preheat oven to 350°F.

Cut the zucchini in half long ways like a hot dog bun and scoop out the meat, leaving about 1/2 inch or so for the zucchini boat.

Chop up the sweet onion, carrots, and zucchini.

Place the zucchini halves in a baking pan and bake for 15-20 minutes (depending on the size of the zucchini halves). Remove baking pan from oven and set aside (if the zucchinis are beginning to soften).

While the zucchini is baking, heat 1 tsp oil in a large skillet over medium heat. Add ground turkey, cumin, garlic, and oregano to pan and cook until meat is browned (8-10 minutes), stirring occasionally. Remove meat mixture from pan and set aside.

Add remaining 2 tsp oil to the pan along with the onion, zucchini, and carrot until tender (about 7 minutes).

Add turkey mixture into the vegetable mixture in the skillet and mix in the salsa, tomato paste, cilantro, salt and pepper.

Divide turkey mixture between the half-cooked zucchini halves. Place back in oven and bake for another 15-20 minutes or until the zucchinis are soft enough to eat.

Remove carefully and enjoy!

Before I was introduced to the glory of veggie burgers and veggie dogs, I wasn’t too fond of the big ol’ grill that graced our patio. I’ve come a long way since those days, but back then I associated the fiery black box with one thing only: meat. On most summer nights, my mother and I engaged in some form of the following exchange:

Mom: “What do you feel like for dinner?”

Laura: “Oooh, how about [typical pasta dish]?”

Mom: “It’s ninety degrees outside! I’m not turning on my oven! Ya know, I have a [typical piece of meat] so I’ll just throw that on the grill.”

Laura:

Now, I’ve never had a problem building my meals around side dishes when meat is star of the show; I don’t discriminate against the understudies. That being said, when the grill was involved, the complementary side dishes were usually always some combination of corn on the cob + salad/baked beans. Let me tell you, a summer of thaaaat can get boring for a vegetarian. Anyway, the early 2000s eventually came around and brought about veggie burgers and other soy-based meat alternatives which caught the eye of every carnivorous parent with a finicky kid. My parents were alllll over that first Boca burger; and, as a result, I no longer dreaded summer dinners. Winners! Since then, my relationship with the grill has only gone uphill. I have grilled just about every veggie burger on the market, all kinds of vegetables, and am currently checking things out the fruit front. Since I left home for college five years ago I’ve had very limited access to the joys of summer barbecues and have grown to appreciate those corn on the cob + salad meals. This is why I was totally thrilled to learn my boyfriend has a nice patio with a grill. Last weekend we finally had our first summer barbecue, and it was fantastic! Nothing much is better on a summer night than a plate of delicious food, a glass of wine, and great company.

Brian grilled some tasty corn on the cob,

and I shucked it like a pro.

Then, he barbecued some flesh for his enjoyment and a veggie burger for mine (which couldn’t fit in the photo since I’m a freak who requested he grill it no where near his chow, haaa).

For my part, I sipped wine and observed prepared two side dishes because, let’s face it, though a veggie patty may taste delicious, it’s still pretty measly when compared to a slab of ribs. First, I put together a creamy coleslaw, lightened up with non-fat greek yogurt and enhanced with juicy pineapple. It was divine! I’ve been topping my veggie burgers with it over the past week. Next, I prepared a recipe for “cowboy caviar,” which was passed on to me a few weeks ago from my dear friend Liesl after enjoying it at her lake house. Since I hadn’t heard of the dish, I did some research, and apparently “cowboy caviar” can be prepared several different ways but typically has a base of black beans, tomatoes, corn, and avocado. It can be eaten as a salad or with tortilla chips as more of an elaborate pico di gallo. Liesl and I loaded it on top of our black bean burgers, so I followed suit with Brian. The recipe is so simple and tastes better and better the longer it sits. Below are the recipes for both side dishes–but first, check out the spread!

Light & Creamy Pineapple Coleslaw

Ingredients:

• 5 C. cabbage, shredded
• 2 carrots, peeled and shredded
• 1 20 oz. can of pineapple, drained and sliced
• plain non-fat greek yogurt
• light mayonnaise
• non-fat half & half, optional
• vinegar
• sugar
• salt & pepper, to taste

Disclaimer: I didn’t really pay attention to my measurements for the slaw dressing, because I went more on taste and consistency. If I had to guess, I’d say I started with a base of 1 cup of greek yogurt and 1/2 cup of light mayonnaise (I think the mayonnaise is essential to attaining that classic creamy coleslaw flavor). In terms of the remaining ingredients, I just added a splash of vinegar and half & half at a time until I was satisfied with the flavor. Same thing goes for the sugar, salt, and pepper.

Directions:

Finely shred 5 cups of cabbage and a couple of carrots.

Slice pineapple into bite-sized chunks.

Combine the cabbage, carrots, and pineapple in a large bowl.

In a small bowl, whisk together the greek yogurt, light mayonnaise, vinegar, half & half, sugar, and salt and pepper until you achieve your desired flavor and consistency.

Pour the dressing over the cabbage mixture and combine. If possible, allow the coleslaw to marinate for an hour or two in the refrigerator before serving for the best flavor!

Cowboy Caviar

recipe courtesy of Liesl.

Ingredients:

• 2 ripe avocados, diced
• 1-2 cartons of cherry tomatoes, halved
• 2-3 bell peppers of your choice, sliced
• 1/2 red onion, chopped
• 1 jalapeño pepper, seeds removed and finely minced
• 1 15 oz. can black beans, rinsed and drained
• 1/2 c. fresh cilantro
• 1/2 c. extra virgin olive oil
• 1/4 c. fresh lime juice
• 1 clove of garlic, finely minced
• salt & pepper, to taste

Directions:

Whisk together olive oil, lime juice, and garlic in a small bowl. Add salt and pepper to taste and set aside.

Combine the tomatoes, peppers, onion, jalapeño, and cilantro in a large bowl, and pour the dressing over the mixture.

Because avocados oxidize quickly and black beans tend to absorb other flavors, try to leave these ingredients out until about 20-30 minutes before serving.

Enjoy your summer barbecues!

I’m pretty thrilled to debut this grown-up snow cone. When I was younger, I’d do just about anything to get my paws on a snow cone. Since I had limited access to this treat, I attempted to create my own by either par-freezing Diet Pepsi, smashing Fla-Vor-Ice Pops, or pouring soda on snow only to lick it up (yeahhhh). Hell, I even recall fabricating my way through those Read-a-Thon fundraisers just to earn a free ticket to Six Flags, home of the cone à la snow. During these past few weeks of intense heat, I’d be lying if I said I haven’t fantasized about indulging in a syrupy grape snow cone. While I may be a total sugar fiend, ice cream just doesn’t do it for me. Where’s the ice? Enter granita: an Italian semi-frozen dessert made with ice, aka the grown-up snow cone. Bonus: it’s made with real fruit opposed to that artificially-flavored syrup–so sophisticated! Granita can be made using virtually any fruit combination. Since I had a massive cantaloupe chillin’ on my counter, I opted for a melon granita with a kick of lime. This recipe is simple and sweet without compromising the cantaloupe’s natural flavors. It’s also incredibly refreshing, so give it a try on a hot day!

Ingredients

• 1/2 of a cantaloupe, roughly chopped
•  1 C. ice cubes
• 1 T. fresh lime juice, or to taste
• sugar to taste
• mint to garnish, optional

Directions

In a food processor or blender, puree cantaloupe, ice, and lime juice until smooth.

Taste, and adjust sweetness by blending in 1 tablespoon of sugar  at a time.

Pour mixture in a shallow (1-2” deep) baking dish (I used a 9.5” Pyrex) and freeze.

Freeze for one hour, then remove the mixture and scrape with a fork to break up the ice. Your freezing time will vary, depending on the temperature and muscle of your freezer.

Return to the freezer and freeze until solid, about 2 to 3 hours, scraping it with a fork every hour.

When the granita is frozen, rake with a fork, and serve!

*I found the granita most flavorful after sitting out a few minutes.

I’m pretty excited about this dish. The flavors are summery, and the sweet/salty/spicy combination is the besttttttt. The crunchy texture is what I find most pleasing, however. Panko are Japanese bread crumbs that pretty much render all other bread crumbs useless in terms of that crunch we’re all after. I recall being a fan of chicken nuggets when I was little (until I discovered a vein lurking in my Happy Meal); and, while I’m not one of those vegetarians who insist tofu mimics meat, I gotta say, the texture over all here is preeetty similar. I realize it’s been nearly 15 years since my last chicken nugget, but I have a feeling these little guys will please both meat-eaters and non-meat-eaters alike. Ah, the perfect tofu dish for the hot summer months. All that was missing was a mojito!

Ingredients:

• 1 block of firm or extra firm tofu
• 2 egg whites
• 1/2 c. panko bread crumbs
• 1/4 c. shredded coconut, sweetened
• zest of 1 lime
• cayenne pepper
• salt & pepper

For my dipping sauce, I mixed together a bit of soy sauce, hot sauce, lime juice, garlic, ginger, and a bit of plain greek yogurt. It was nomtastic but a hideous brown color, so I turned to black bean salsa for the sake of a pretty photo.

Directions:

Drain the block of tofu. To do this, wrap tofu in paper towels or a kitchen towel and place a heavy book or a few canned goods on top. Allow to press for 15-20 minutes.

Preheat oven to 375°. Prepare a baking sheet with a non-stick cooking spray.

Cut tofu crosswise into 6 even slices, and then cut each rectangle diagonally into two triangles.

Mix together the panko bread crumbs, coconut, lime, and a dash of cayenne. Add salt and pepper to taste. Make sure to season breadcrumb mix really well, and pour onto a plate.

Pour egg whites into a shallow dish.

Season both sides of the tofu triangles with salt and pepper. Dip each one into the egg whites, dredge in the panko mix, and place on the prepared baking sheet.

Bake for about 25 minutes, flipping halfway through, until tofu is lightly browned and crispy. Enjoy!