Dark Chocolate Craisin Oatmeal Cookies

Tonight was the 5th book club meeting for our group. I have been a bad member. This is my second time attending and I didn't read the book. Fail. To redeem myself, I brought a print out of The Bean Tree SparkNotes and baked some cookies. We were told to bring "bean dishes" and since chocolate comes from beans...it counts. 

I found this recipe on the best baking blog ever: Lovin' In The Oven.

Dark Chocolate Craisin Oatmeal Cookies

1 cup oatmeal
1 cup flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
1 stick (8 Tbls. butter)
1/2 cup brown sugar
1/2 cup sugar
2 tsp. vanilla
1 egg
1/2 cup dark chocolate chips (I chopped up a bar of dark chocolate)
1/4 cup dried cranberries

Cream the butter and sugars together. Add the egg and vanilla and beat again until well mixed. Stir in the flour, baking powder, baking soda, salt, and cinnamon. Once blended, add the oatmeal, chocolate chips and cranberries until just combined.

Refrigerate the dough for at least two hours. Preheat the oven to 350. Scoop spoonfuls of the dough onto a baking sheet and bake for 10-12 minutes.

I quick boxed these up and head to Arlington for book club where I was greeted with multiple delicious bean dishes and wine, of course. 

There was a large pot of chili with fixin's, green beans, chips and hummus, 7 layer bean dip and desserts which were exempt from the bean rule. The Bean Tree was read by few, but still fun to talk about - even if we were pulling up "themes and motifs" on SparkNotes. Next month is 1984, which all of us have vowed to read... and it's Birthday themed, as it falls on a member’s birthday :) 

Vegetable Millet with Feta and Basil

At first glance, millet has a striking resemblance to bird food. It actually is in bird food. But once boiled in water with a little white wine and topped with a fried egg, it's not half bad. This recipe is simply a mixture of what I had around my house, and would be great with just about any other vegetable, cheese or protein. You shouldn't be afraid of millet. It's cheap, easy and good for you. In one cup of millet, it has a ton of manganese, tryptophan, magnesium, and phosphorous. So give millet a shot! 

1/2 cup millet
1 cup water (or chicken stock, or part white wine)
1 tablespoon olive oil
1 clove garlic, minced
1 shallot, diced
1 tomato
3 handfuls spinach
broccoli (I used frozen, thawed)
feta
5 leaves fresh basil, chopped
red pepper flakes
salt and pepper
2 eggs
paprika

Add millet to a medium sized pot with water/chicken stock/wine and bring to a boil. Lower heat and cover to simmer for 20 minutes. Heat olive oil in a skillet, add shallot and garlic and cook for about 1 minute. Add tomatoes, spinach and broccoli and sauté until spinach is wilted. Combine cooked millet and vegetables from skillet into a bowl, add feta, basil, red pepper flakes, salt and pepper. 

In same skillet heat a little more olive oil. Fry the eggs sunny side up and sprinkle with paprika. Separate millet mixture into bowls and top with egg. 

Spaghetti & Zucchini Bake

You learn a lot about yourself when you cook. This recipe was originally "spaghetti and zucchini pancakes" but I missed a little step along the way to sauté the onions and zucchini before mixing in the egg and cheese...I quickly improvised and dumped the whole thing into a baking dish and set the oven to 350. While Evan and I ate the delicious spaghetti and zucchini baked dish, I marveled about how quickly I can react on my feet when things go wrong. 

Evan said this just shows how I don't read directions closely enough.

Spaghetti & Zucchini Bake

8 ounces spaghetti (1/2 box)
1 onion, chopped
1 zucchini, grated
2 egg, beaten
3/4 cup grated pecorino (1.5 ounces)
kosher salt
1/3 cup panko bread crumbs
Parmesan cheese, freshly grated
1 cup marinara sauce

Preheat oven to 350. Cook spaghetti according to the package. Meanwhile, combine the vegetables with the spaghetti, egg, and pecorino. Season with 1/4 teaspoon salt. Grease a 9x9 baking dish and pour in spaghetti mixture. Top with bread crumbs and Parmesan and bake for 15-20 minutes or until cooked through. Serve with marinara sauce. 

Sautéed garlicky kale and a spinach, tomato, sweet pea salad.

Earlier in the day I went to Whole Foods and used my Living Social deal ($10 for $20!) and stocked up. Grains are healthy and make for easy, quick meals and when bought in bulk they're so cheap. So I went to those dispensers and took about 1 cup from each. 

- French lentils
- red quinoa
- millet
- long grain brown rice
- bulgur wheat

Look forward to come new healthy concoctions!

Oyamel Cocina Mexicana

I was lucky enough to be invited to dinner with Quin’s parents last night to Oyamel, a José Andrés restaurant. It lived up to it’s expectations. They boast their fresh squeezed juices, so I ordered a guava juice and vodka cocktail to go with the spicy, table-side prepared guacamole.

Everyone else at the table ordered the house margarita topped with salt foam.

The menu is made up of small plates so we each ordered 2 or 3 things and passed them around. Up first for me was the fried egg with black bean sauce, house made chorizo, salsa verde and tortilla.

Next, the tuna ceviche with lime marinade, scallions, avocado, toasted pecans, jalapenos and crispy amaranth (don’t know what the amaranth was but it felt like crunchy fish eggs) Pretty sure this was my favorite thing I ordered.

Last but not least, I ordered the grasshopper taco. Yes, grasshoppers, sautéed with shallot, tequila and served in a tortilla with guacamole. Strong flavor and an interesting crunch, but I was having a hard time overcoming the fact that it was tons of little insects. (Taco on the right)

Other dishes around the table were plantain fritters with mole dipping sauce.

A stuffed pepper covered in crema and pomegranate seeds.

And many more…

Some how we found room for dessert and split the coffee ice cream with Mexican cinnamon sugar shortbread chips, milk chocolate coffee sauce and caramelized bananas AND the chocolate custard with chocolate sorbet, passion fruit gelatin, chocolate and pumpkin seed crumble and fresh passion fruit seeds.

The chocolate custard with the passion fruit was out-of-this-world. All of us took a bite and looked at each other like, no way.

To top off the indulgent dinner, we sipped homemade infused cocoa liquer blended with almonds and chilies.

I’m definitely returning to Oyamel, if not just for the desserts and cocktails. José, you know what you’re doing. 

B4D: Cinnana Pecan Pancakes

I've made pancakes three times since I got the Peas and Thank You cookbook last month. Her recipe is egg-less which is great for a couple reasons. I don't always have eggs on hand, and I can steal bites of the batter while I patiently wait for my dinner partner to get home from work. 

I went a little overboard and made bacon and scrambled eggs with basil and Gruyère. 

Cinnana Pecan Pancakes

1 3/4 cup flour (I mixed wheat and white)
1/4 cup brown sugar
1 1/2 tablespoons baking powder
1/4 teaspoon salt
1-2 teaspoons cinnamon
1 1/2 cups milk
Handful of toasted pecans
1 very ripe banana, mushed or diced
Canola oil for greasing pan

Combine dry ingredients in a large bowl, then mix in milk. Fold in pecans and banana. Cook pancakes on oiled griddle or skillet. 

These are great topped with Greek yogurt and maple syrup. 

Sweet Potato Gruyère Mac & Cheese

Mondays are rough. This one was particularly rough. I may or may not have cried before 8 am and Quin found flowers and a card on her desk from a socially inept not-so-secret admirer. We deserved mac and cheese.

This recipe morphed a bit from the original "Butternut Squash Mac & Cheese" recipe I found in my Cooking Light. As usual, Trader Joes was missing a few important ingredients for this dinner, namely the butternut squash. So Quin tried Safeway on her way home - no squash. I suggested pumpkin puree. No pumpkin puree. Sweet potatoes? Check. 

Result: amazing. We all had seconds, some had thirds. That's probably not what Cooking Light had intended.

Sweet Potato Gruyère Mac & Cheese

3 cups butternut squash sweet potatoes
1 1/4 cups fat-free, lower-sodium chicken broth
1 1/2 cups fat-free milk
2 garlic cloves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fat-free Greek yogurt
1 1/4 cups (5 ounces) shredded Gruyère cheese
1 cup (4 ounces) grated pecorino Romano cheese
1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano, divided
1 pound uncooked cavatappi wheat penne
Cooking spray
1/2 cup panko (or breadcrumbs)
2 tablespoons chopped fresh parsley basil

Preheat oven to 375. Boil pasta until just al dente. Microwave sweet potatoes for 7-10 minutes, or until soft. 

In a large skillet, add milk, chicken stock and garlic over medium heat. Scoop out potatoes from skins into skillet and mash/mix with a fork until combined (you can blend together in food processor if desired). Simmer mixture for 5 minutes, then remove from heat and add Greek yogurt and Gruyère, pecorino Romano and 2 tablespoons Parm. Add to pasta and mix well. 

Spray 9x13 baking dish with cooking spray and add pasta mixture. Coat with breadcrumbs and Parm. Bake for 15-20 or until bubbling. Top with basil. 

Apple Pie Oatmeal

Spur of the moment last week, I decided to go down to Chapel Hill for the football game on Saturday. During the game I thought, "why don't I do this more?" I get to see friends, play on old stomping grounds, eat and drink much cheaper...then around midnight when I was VERY ready for bed and I realized I didn't really have a place to stay - I remembered why I don't go down there more. 

I don't have the rebound capacity like I did back in the day. When I don't get a good night sleep one night, it takes at least 2 days to catch up and feel normal again. But hey, it was fun while it lasted.

So, Monday morning called for something hot and comforting.

Apple Pie Oatmeal
 
     1/2 cup oats
     1 cup water
     1/2 apple, diced
     cinnamon
     nutmeg
     splash of vanilla extract

     maple syrup (or brown sugar)
     peanut butter
     dash cinnamon

     *nuts and raisins would be great additions

Microwave the first 6 ingredients together for 3 minutes, then top with remaining ingredients.

Penne with Kale & White Beans, Granola with Honey-Scented Yogurt and Baked Figs

Friday was an exciting day in our house. Our wine arrived! WSJ Wine Club wines, that is.

You don’t just crack these open to drink. Well I guess you could, but we decided not to. Quin and I plan to make an appropriate meal for the different wines, and even take notes! The first one we’re trying is the Vina Baccana Pinot Grigio 2010 from Italy with a light pasta with kale, cremini mushrooms and cannellini beans adapted from a Cooking Light recipe.

Penne with Kale & Cannellini Beans

1/2 pound wheat pasta
2 tablespoon olive oil
1/2 teaspoon red pepper flakes
8 cloves garlic, minced
1 shallot, sliced
8-10 cremini mushrooms, sliced
1 large bunch kale, ribs removed and chopped
3/4 cup chicken broth
1 can cannellini beans
salt and pepper
1/4 cup shaved Parmigiano Reggiano

Cook pasta according to directions. In a large pan, sauté garlic, shallot, red pepper flakes and mushrooms in olive oil for 1 to 2 minutes. Add the kale to the pan and stir around for about 1 minute to wilt. Add chicken broth and bring to a boil, then cover and simmer for 5 minutes. Add in beans and pasta. Serve and top with cheese.

Vina Boccana Pinot Grigio 2010 Tasting Notes

Apple, honey, citrus, smooth and goes down easy :)

A great dinner should always end with a great dessert. This almost-healthy/definitely-could-be-worse dessert went nicely with the rest of our wine. Recipe courtesy of Cooking Light.

Granola with Honey-Scented Yogurt & Baked Figs

1 cup old fashioned oats
1/3 cup chopped pecans (I had half pecans, half almonds)
1 large egg white
1 and 1/8 teaspoon vanilla
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 tablespoons maple syrup
Cooking spray

1 to 2 tablespoons honey, plus extra for drizzling
4-6 fresh dark skinned figs, quartered
2 cups plain fat-free Greek yogurt

Preheat oven to 300 degrees. Combine oats and nuts in a medium size bowl. Combine egg white and 1/8 teaspoon vanilla in a small bowl, and whisk until foamy. Fold egg mixture into oats. Add brown sugar, cinnamon, salt and nutmeg into the oat mixture.

Spread granola evenly over foiled and greased pan. Bake for 25 minutes, then cool. Increase oven to 350. Mix figs in a bowl with honey and 1 teaspoon vanilla, then bake for 10 minutes until soft.

Combine scoop of granola, figs and yogurt in a bowl with a drizzle of honey.

Charleston, IOP & Bulgur with Vegetables

I could not have planned a better way to spend my Labor Day weekend than a long weekend in Charleston and Isle of Palms. Charleston has to be my favorite city in America; great food, shopping and architecture. 

Evan and I head down Friday morning to spend a day and night in Charleston, before meeting his family in Isle of Palms. We stayed in a funky, old hotel right in the heart of downtown. 

We walked, we drank, we I shopped, we ate. 

It was the perfect night out in Charleston. We lived it up. 

We decided on Southend Brewery and Smokehouse for an aperitif, fried green tomatoes, and a few rounds of darts.  

Evan made dinner reservations at Blossom, and we got a seat on their patio. I had a fabulous glass of Riesling and we split the corn cakes topped with homemade chorizo. 

For dinner, I ordered their homemade ricotta gnocchi that was to die for. It had minced apple, bacon and zucchini in with the gnocchi and brown butter sage sauce. I couldn't stop raving about it. I've never had something so light and fluffy. 

From there, we head to the top of the Market Pavilion Hotel then to The Peninsula Grill for the most delicious Sauvignon Blanc - Mohua from New Zealand. It smelled exactly like fresh pineapple!

Day two we were picked up by Evan's mother and taken to the beach house in Wild Dunes. It was a gorgeous house with a pool and a path straight to the beach.  There were about 15 of us all under one roof, so it was no tiny bungalow.

There was a lot of beach laying, home movie watching, pool playing, baby holding and eating... Did I mention eating? 

Snacks lined the counters, making it easy to graze all day long. Evan's mom brought down cheesy homemade lasagnas for dinner, and of course ocean themed cupcakes. 

We got lucky with perfect beach weather, except for a brief but powerful storm on the last day. 

The Charleston beach trip is one of my favorite summer traditions. 

I guess this really means we're closing the book on summer. As excited as I am for butternut squash and pumpkin spice lattes (had one this morning, yes!), I'm not giving up on my summer veggies yet. 

Bulgur with Roasted Vegetables & Feta

1 cup bulgur wheat
1/2 red onion, sliced
zucchini, sliced
cherry tomatoes, halved
2 cloves garlic, smashed
olive oil
salt and pepper
feta
kalamata olives, halved
parsley, chopped
basil, chopped

1/4 cup olive oil
teaspoon Dijon mustard
juice from 1 lemon
salt and pepper

Preheat oven to 425. Boil 2 1/2 cups of water then pour into bowl with bulgur. Cover and let sit for 30 minutes. Meantime, arrange vegetables on foil covered pan and toss with olive oil and salt and pepper. Roast for 10-12 minutes, or until tender.

Wisk together ingredients for dressing. Combine vegetables, cheese, olives, herbs and dressing in a large bowl and serve.

Served with an easy salad of mixed greens, goat cheese and nectarines.