Ughhhhh Pinterest!!!

So I can definitely say that I am addicted to pinterest....and generally speaking, it is creating really bad habits for me!!! It makes me wanna shop til I drop, and make endless amounts of casseroles and baked goods, I only wish the workout pins made me wanna work out more!! So saturday, I was pinning away and decided I HAD TO HAVE a baked good right then, I didn't even care what it was. So I scoured my kitchen because I couldn't go to the store,  it was 2pm and I was clearly still in Pjs. I ran through several cookbooks, and found a recipe I could create into my own recipe based on the few ingredients I found in my pantry in the cookbook Eat, Drink, and Be Vegan! The whole recipe really was super easy, and only has 2tbs of oil in the whole batch! I know sugar and flour aren't that great for you, but a cupcake whose fat content is limited to two tablespoons of olive oil (thats including frosting people) is pretty dang good! So here you have my creation, Lemon cupcakes! Clearly my recipe needs some attention, as it only made 7 cupcakes, haha!! But that actually worked out great since its just me and Ben, but if you wanted more, double the cake recipe, and do the icing as directed below, I had more than enough left over to lick the bowl for hours! Feel free to leave out the lemon (replace with 1tsp vanilla each for cake and icing) and they would make great plain old vanilla ones too! Nothing wrong with that! Enjoy!

 Wet Ingredients, mix 2/3c almond milk (or soy or regular) with 2tbs olive oil (or any other oil you have on hand) 1tbs lemon juice and the zest of two lemons. Dry ingredients, mix together 1/2c sugar, 1c flour, 1tsp salt, and 3tsp baking powder.  With mixer on, slowly add your dry ingredients to wet until combined. If your batter is alittle thick, you can add a tbs of water at a time.

 Fill cupcake tins halfway, and bake in Oven at 350 for approx 20 minutes.

 While cupcakes are baking, make your icing. I did a simple powdered sugar icing. 1 1/2c powdered sugar, juice of 2 lemons, 1tbs water, and the zest of 2 lemons. Mix together. Let icing sit in fridge for approx 30 minutes.

 Once cupcakes have cooled. I poked holes in them with my fork, so that some of the icing could seep down into the cupcake. Place a spoonful of icing on each cupcake.

 Then garnish! Ina Garten of the Barefoot Contessa says you should always garnish with what is actually inside the dish, because then people know what they are about to eat, so I did little mini lemon wedges!

 The longer they sit the firmer the icing, but patient is not a word I would use to describe myself (see below)

Lemon Cupcakes
1c flour
1/2c sugar
1tsp salt
3tsp baking powder
2/3c almond milk
juice of 2 lemon approx 2tbs
zest of 2 lemons approx 2tsp
2tbs olive oil

Icing:
1 1/2c powdered sugar
Juice of 2 lemons
zest of 2 lemons
(water, if icing is too thick and needs to be thinned out)

Preheat oven to 350. Mix together flour, sugar salt and baking powder. In a seperate mixing bowl, mix together milk, lemon juice, zest and olive oil. Slowly add dry ingred. to wet ingred. Mix together.  Fill cupcake tins halfway and bake for 20 minutes.

Icing, mix together powdered sugar, lemons, zest and water if needed. Let sit in the fridge for 30 minutes to firm. Apply to cooled cupcakes.

Egg Toast!

So yesterday, I ate my first egg in 1 year and 6 months! WOW thats a long time!! I decided to make one of my favorites, and it couldn't be easier! Egg Toast! It reminds me of living with my sweet cousin Alison, in college, making it together while watching any reality TV marathon together!  Some things never change, love you Ali!! Thanks again to my sweet "Goggie" for the eggs, and also the fresh tomatoes! I can't wait to make another egg creation tonight, Enjoy!!

I used olive oil to grease my pan b/c I was out of Pam, use whatever you prefer to coat the pan! One slice of bread and one egg, make as many as you please!

 Tear a Yolk-Sized hole in the middle of you bread, and toast both sides until very lightly brown over medium heat, I did this on a flat non stick pan.

 Once bread is lightly toasted, crack egg so yolk is in the hole!

 Flip and cook until desired softness, I don't like a runny yolk so I did mine for about 8 min total, flipping occasionally to avoid burning!

 Salt and Pepper to tasate and garnish however you like! I topped mine with some garden fresh tomatoes!

Egg Toast:
One slice wheat bread
1 egg (give some thought to going local and free range with your eggs!)
Something to grease your pan

Pre heat pan to medium heat and grease.  Tear out a yolk sized hole in bread, toast bread VERY lightly on both sides.  Crack egg so yolk falls into center of the bread. Flip until you have acheived your desired softness. I cooked mine for a soft but not runny yolk for aprox 8 minutes, flipping every 2 so that neither side would burn! Salt and Pepper and garnish with your choice!

EGGS

Eggs, probably the one major thing I have missed the most since becoming a vegan, I think maybe even more than Cheese! Eggs are in all of the things that I loved for so long, egg toast, egg salad, French Toast, baked goods, the list goes ON AND ON! One day I was asked by my sweet grandmother "Goggie" what my main objection to eggs is, and I told her, I want to be certain that the Chickens are being treated well, really free roaming (just because the carton says it doesn't mean they are) and that I could truly know that the chickens were living a good life! I know, I know, thats pretty Hippy Dippy of me, tree huggerish, over-the-top, whatever you want to call it, but thats how I feel! So imagine my surprise today, when Goggie found me some great free range eggs, coming from three happy healthy chickens at the same farm she buys her tomatoes at!!??! I am beyond excited, she called to tell me all about the chickens, she asked all the right questions, and they even told me if I wanted to come and meet the chickens for myself, they would be glad to have me! I decided to take Goggie's word for it and eat some dang eggs, and I CAN'T WAIT! So be ready for several eggggggcellent posts, get it!? I'll keep you "posted" get it?? Okay sorry enough cheesy jokes! Until tomorrow!

I wanna be back on Vacay!

So we just returned from a fabulous weeklong family trip to Scottsdale, AZ! We had a blast! Our daily activities included wake up, workout, lounge by the pool, lunch, nap, dinner, repeat-- with only a few exceptions of going to a Diamondbacks game and the local Casino! Of course, one of my most fun things to do on any vacay involves food and we made the most delicious grilled paninis! Some friends of my parents opened up their vacation home to us so we were lucky enough to have full kitchen etc. all the works! Even had a swim-up bar and grill in the pool! We took advantage by grilling out our paninis which is such a great way to make the average sandwhich special! We used ciabatta bread and I added hummus, avocado, red onion and lettuce, while my family added ham, cheese, whatever floated their boat for the day! Stack it the way you want it and grill both sides until crisp! So hear you have it, the meal so nice we had it thrice!

Me, mom and Kayla 

Once! Along with grilled Asparagus and watermelon!

and Twice! We thought about it all day so we had it for dinner!

 Thrice!!! Along with potato wedges and black bean and corn salsa!

The New Kitchen!!!

So the house is OFFICIALLY completed! I am starting to feel like I am on a home improvement show, and I have been wondering how on earth those shows complete such major remodels so quickly!?? But the house is done and I have been enjoying making all sorts of things in the new kitchen, and having enough room for both Ben and myself to chop veggies at the same time without using the stove for counterspace!! I am always thankful I never set anything on fire while using the stove as a surface for all my cutting boards haha! So yesterday was finally a beautiful day so we decided to grill out and enjoy the weather! I grilled all sorts of veggies to put on a sandwhich, so here are a few pics! You could also put these veggies on homemade pizzas, salads, pastas, the possibilities are really endless! Hope you enjoy!

Here is the new kitchen!! 

 I made thick slices of the following veggies, squash, zucchini, eggplant, and red onion, salt and pepper both sides and brush with olive oil!

 Grill for approx 7 minutes on each side until desired tenderness!

 I put mine on sandwhich thins with veganaise. I think this would also be great as a panini with pesto spread! Also would work in salads, pasta, homemade pizzas, etc.! Enjoy!

The Last Supper....Stuffed Peppers!

Okay, Okay, Okay....I know......I haven't blogged in a WHILE! But I do have a good excuse, which is I've been in the process of moving and re-doing our new home!!! So while I won't change the title of my blog, I am happy to say that I am no longer cooking in a small kitchen! Yay!!!!! I am thrilled to be finally moved in and done with the renovations so that I can get back to the passtime I love the most (besides watching the Rangers) cooking!! Ben and I have had enough fast food to last us a lifetime, and moving so closely to a Chic Fil A has allowed for too many quick stops for Waffle Fries and Polynesian sauce! But I did one last meal at the old duplex that I would like to share, Stuffed Peppers! Its easy and delicous, and it actually makes me a little sentimental looking at these pics in my old kitchen, but here's to some new memories (and hopefully alot of new Blog Posts!!!!) So here you have it, the last meal from my "small" kitchen, Stuffed Peppers!

Begin by hollowing out 6 bell peppers (any color will do) Put in a large pot with water, until the peppers are covered. Bring to a boil and cook for approx 10-15 minutes until peppers are soft but not falling apart.

 While peppers are boiling.  Add 2tbs olive oil to a pan along with 1 diced onion, 1 diced poblano, 1 diced annaheim (or any pepper combo you choose).

 Once softened, add 3tbs of Cumin (I know this is not an accurate way to measure....)

 3tbs of Chili Powder

 1/2 tsp of Cayenne Pepper (optional, just adds heat)

 1tbs salt, 1/2tbs pepper

 Next add one can (regular sized) of corn, hominy, and black beans

 Followed by one can of tomato sauce. And 2 cups of rice, or quinoa, or what I did, 1c quinoa with 1c brown rice. Mix together and fill each cooked pepper with mixture. Put all in baking dish and cook for approx 10 minutes at 350!

 Serve with your favorite sides, I did mine with a skinny marg, chips, avocados and tomatoes! Enjoy!

Stuffed Peppers

6 bell peppers stems and seeds hollowed out

2tbs olive oil

1 onion diced

1 poblano diced

1 annaheim diced

3tbs cumin

3tbs chili powder

1/2tsp cayenne pepper

1tbs salt

1/2tbs pepper

1 can black beans

1can corn

1 can hominey

1 can tomato sauce

1c brown rice

1c quinoa

Cover bell peppers in a large pot with water, bring to a boil and cook for approx 10-15 minutes until desired softness is reached (some people like a crunchier bite to the pepper than others, I like mine to be fairly soft!) While peppers are cooking add to a pan olive oil, onion, poblano and annaheim. Cook until softened. Add cumin, chili powder, cayenne, salt and pepper. Stir and add beans, corn, hominey, tomato sauce, and grains. Line peppers up in a shallow baking dish. Fill peppers with mixture and cook for approx 10 minutes in a 350 degree oven.

Curry in a Hurry!

So I work at an accounting office and needless to say, I don't have a lot of time, or am too tired, to cook! As I am getting a little sick of heating a can of soup every day, I decided it was time to make something that would last me the whole week and would not require daily use of a can opener! Not to mention, something fresh and nutritious might make me a little less sluggish!!! So I decided to do a "quick" veggie curry, and I made enough that I had leftovers to last me the week, when I needed to zap something in the microwave! It was delicious, and something different from the usual, plus packed with SO MANY fresh vegetables! Serve this curry over rice, or quinoa (as I did in the picture).  I hope you enjoy this colorful, healthy and quick "Curry in a hurry!"

 In a large pot, add one diced sweet potato to 3tbs olive oil. Saute for approx. 5 minutes in medium high.

 Next add the other veggies, and these can really be any that you prefer! I added two cups halved brussel sprouts, 1 zucchini diced, 1 squash diced, 2 diced carrots, 1 diced onion. Saute with potatoes until softened.

 Next, add two cups garbanzo beans.

 While veggies are cooking, mix together, 1/2c orange juice, 4tbs vinegar (I used apple cider, but white vinegar would work too), 2 tsp curry powder, 1/2tsp turmeric, 1/4 tsp cayenne pepper, 1tbs salt, 1/2tbs pepper. Mix together juice, vinegar and spices.

 and add to your veggies! Bring mixture to a boil, then reduce heat to a simmer for approx 15 minutes, so the flavors can develop!

 Right before you take the veggies off the heat, add 4 cups fresh spinach (optional).

 Serve over your grain of choice and enjoy! To me, it tastes even better heated up!!

Veggie curry

3tbs olive oil

1 sweet potato diced

2c brussel sprouts halved

2 large carrots diced

2 bell peppers diced

1 onion diced

1 zucchini diced

1 squash diced

2c chickpeas/garbanzo beans

1/2 c orange juice

4tbs vinegar

2tsp curry powder

1/2tsp turmeric

1/4 tsp cayenne pepper

1tbs salt

1/2tbs pepper

4c fresh spinach

Heat your olive oil over a medium high heat.  Add potatoes and cook for approx 5 minutes. Next add the other veggies (minus spinach).  Saute for approx 10 minutes and add garbanzo beans. While veggies are sautéing, mix together juice, vinegar and all spices. Add liquid to veggies and bring to a boil. Reduce heat to a medium low and let simmer for approx 20 minutes. Serve over your grain of choice. Serves 8!

Chimi Changa, Ole!

Mexican food is probably my favorite category and not just because I married into a Mexican family.  But finding new ways to cook vegetarian mexican meals is a challenge!! Then I remembered a chimichanga my mom and I used to make, inspired by one we saw on "30 minute meals" and I thought, "hey, you could fill that tortilla with anything!"  So here it is, veggie chimichangas! (please excuse the pictures, the hungrier I get, the less I care about picture quality!)

 First, cook your black beans corn together (or just corn or just black beans, its up to you), this is how I prepare mine, Caroline's way.

 Saute your favorite fajita veggies, I used a poblano, red and green bell pepper, and white onion, all diced. Cook until softened.

 To amp up the fiber and protein, I also cooked a can of lentils, and prepared them Caroline's way.

 Fill your tortilla with the mextures, and I also added diced avocado.

 Roll up, first the sides, then down the middle. Place in a baking dish, and continue until mixture is used or your baking dish is full.  Then, spray the tops with cooking spray, I used PAM olive oil spray.

 Bake in a 400 degree oven until the chimichangas are browned and crisp (no need to fry!) and serve with your favorite Mexican sides!

Chimi Changas

12 tortillas (any kind you wish)

can black beans and can of corn (caroline's way--vinegar, sugar, salt, cilantro)

2 bell pepper (sauted)

1 poblano (sauted)

1 white onion (or any combination of onions and peppers you prefer) (sauted)

can of lentils (caroline's way, vinegar, sugar, salt, cilantro)

cubed avocado (optional)

Combine all cooked ingredients in heaping spoonfuls into a tortilla. Roll tortillas until baking dish is full. Spray tops with cooking spray and bake in 400 degree oven until crispy and browned. Serve with your favorite sides!

Pickle Martinis

So last weekend I celebrated my birthday with my wonderful friends!! Before the festivities began, I joined one of my bff's Emily to have a pre-party cocktail! We decided to recreate our favorite drink from the restaurant Reatta in Fort Worth, the Pickle Martini! Now I know what you must be thinking, a drink that tastes like a pickle!? But trust me, if you like salty drinks, you will love this! The only catch is that it only works with the Claussen Kosher Dill pickles, if you get those then you are good to go!! So cheers everyone!!

In a cocktail shaker, combine 1 shot vodka, 2 shots claussen kosher dill pickle juice, and a splash of vermouth (optional). Add a handful of ice to the shaker, and shake until cold.  Pour into a glass and garnish with a pickle! Easy as that, and so delish!

Keeping my Resolutions

So the New Year has been off to a great and busy start (hence no posting since Dec. 1). I had a fabulous Christmas, and celebrated my birthday last weekend in Santa Fe. We've made a tradition on going to Santa Fe for my birthday every year, and I can say without a doubt it is my favorite place on earth! Plus, people don't look at me like I'm crazy when I ask for no dairy!! Ahhh, Santa Fe, how I love thee! Since my birthday is just three weeks after the New Year, its always hard to keep my "healthy eating" resolutions, but since my bday has passed, it's time to get back on track and this salad is helping to do just that!! I guess I'd call this my "Healthy Quinoa Salad". For those of you not familliar with quinoa, its pronounced keeen-waaaa, and its a grain that I substitute for rice, as a healthier alternative. Hope you ejoy!! (I am also including a few pics of my cooking related gifts, my friends and family know me too well!!)

 To cook the quioa, simply add to  pot and cover with about 1 inch of water, boil until water is absorbed (I'm sure you can find more accurate directions on the back of the package, but I buy mine in the bulk bin, so I do not have any instructions...just keep an eye on it!)

 Chop up your veggies, I used one small avocado, 1/4c red onion, bell pepper, and tomato.

 Combine with leafy green lettuce, 1c cooked quiona, and veggies. Drizzle with olive oil and balsalmic, salt and pepper to taste!

 Resolution "eat healthy" kept! But I resolved to continue reading trashy gossip mags while watching Gilmore girls, gotta have some guilty pleasures!

 Great new cookbook , thanks Lacey!!

 I bought this balsalmic while in Santa Fe. SO DELICIOUS, google: Santa Fe Olive Oil, they have a website you can order from...I also got spicy curried sea salt, delish!

 New cookbook from MC, can't wait to bake from it!!

 A surprise Ben got me!! Cooks like a charm!

These napkins from MC are really the perfect ending to my first post of 2012!!

Happy New year!