Roasted Carrot & Sweet Potato Soup with Turmeric & Curry

It has been an uncharacteristically warm November in San Francisco. Sunny, 60’s… I’m not complaining, but it won’t hold me back from making soup. In these weeks leading up to Thanksgiving, I try to sneak in my veggie-full meals while I can. If Thanksgiving was one meal on one day, that’d be one thing. But let’s face it, you’re facing a Thanksgiving pot-luck at work, Friendsgiving (I can’t wait for ours!), Thanksgiving day + leftovers. It’s a marathon, people. Condition accordingly.

This happens to be one of the most budget-friendly soups, too. The two main ingredients together might cost you $2. And do you see that color?? Lots of vitamin c bang for that buck. Recipe sourced from Love & Lemons.

Roasted Carrot & Sweet Potato Soup with Turmeric & Curry

6-8 big carrot sticks, diced
1 large sweet potato, or 2 small, diced
2 large cloves garlic, minced
1 medium onion or leak, diced
1-2 tablespoons olive oil
2 teaspoons turmeric, ground
2 teaspoons madras curry powder
2 teaspoons fresh minced ginger
4 cups veggie stock plus 2 cups water
a pinch of cayenne pepper
1-2 tablespoons apple cider vinegar
salt and pepper

Greek yogurt
Shaved Parmesan

Preheat oven to 400 degrees.

Peel and roughly chop the carrots and sweet potatoes and place on a baking sheet.  Toss everything with a drizzle of olive oil, and a good amount of salt and pepper. Roast for about 25 minutes, or until everything is golden brown.

Meanwhile, in a large pot, heat a bit of oil over low heat, add the chopped onion and garlic. Add a pinch of salt and cook until translucent. Add the turmeric, curry, and grated ginger and heat just until fragrant (30 seconds). Add the water and stock, and bring to a gentle boil, cover, and reduce to a low simmer.

Add all of the roasted veggies to the pot. Leave the pot uncovered and turn the heat off. Allow it to cool for a bit and then puree in a high speed blender.

Taste and adjust, I added a bit more salt, pepper, and a few pinches of cayenne and apple cider vinegar. Sprinkle with parmesan, top with yogurt and serve with bread.

Scribe Pick-up Party ~ Fall Edition

My first week of work was a whirlwind. There was no “syllabus day” to speak of, just hit the ground running. The good news: I love it. Scribe’s Q3 pick-up party was the perfect way to unwind.

The event featured the “Mast Brothers” chocolate makers who provided a goodie box of freshly grilled bread topped with melty chocolate spread, a slice of persimmon, a piece of dark chocolate bark sprinkled with almonds and craisins, and black truffle chocolate truffles (truffle truffles!). The chocolate box was paired with a tasting of their 2012 Cabernet.

Quin, who recently became a member herself, and I enjoyed our chocolate and wine from a couple of Adirondack chairs at the edge of the vineyard. If I were to die and go to heaven, it wouldn’t look too much different than that.

Gorgeous views + delicious wine + indulgent chocolates + beautiful people + well behaved dogs and children. Somebody pinch me.

DIFFA’s Dining by Design

Tonight I was able to attend Design Industries Foundation Fighting Aids (DIFFA)’s Dining by Design, featuring dining table exhibits created by design industries (furniture manufacturers, interior design firms, commercial design, construction, etc.). The tables were completely outside the box. I especially liked the one my company created with a commercial design firm and construction company:

However, the other tables were pretty amazing…

The appetizer stations were provided by local restaurants, and almost as beautiful as the table exhibits.

I washed it all down with a banana, strawberry and nutella crepe from the French café’s station. Now I’m tucking myself into bed after a big second day of work.

Pumpkin Soup with Apple, Balsamic & Parmesan

I deeply appreciate how much Trader Joe’s embraces pumpkin. They sneak it into everything. A long time favorite of mine is the pumpkin soup.

There are endless possibilities for this pumpkin soup: stir into oatmeal, mix into pasta or quinoa, eat by itself with chunks of blue cheese on top. My most recent combination made for a fall-tastic lunch. Stir in a pinch of nutmeg, cayenne and curry powder, add chopped apple, balsamic and Parmesan then microwave for 2-3 minutes. Serve with some chopped veggies and pumpkin and cranberry pita chips (another TJ specialty).

A big bowl of this pumpkin soup goes really well with a college football game, a cozy sweater, a steaming cup of apple cider – or any of your favorite fall activities.

Pumpkin Soup with Apple, Balsamic & Parmesan
(1 serving)

1 cup TJ’s pumpkin soup
pinch cayenne, nutmeg, curry powder, tumeric
1/2 Honey Crisp apple, diced
1 tablespoon Parmesan, shaved
drizzle balsamic vinegar
salt and pepper

Pour soup into a shallow bowl and microwave for 2 minutes. Stir in spices and top with remaining ingredients. Microwave 1 more minute, until hot.

Campbell’s Soup: Revisited

If most 20 something’s are like me, they own a lot of random artwork that is simply on the walls to be on the walls. You inherited it along the way, you saw something you didn’t hate at Target, it was left by a previous tenant. Decent art isn’t cheap, and it isn’t exactly functional. But how depressing are blank walls? We need it, so we settle.

But at some point, the art in one’s home should speak to the personality of the inhabitants. The classic Warhol Campbell’s Soup can jumped out at me. Taking an image from Pinterest to a poster on you wall is a few clicks away.

• Download the image onto your computer (at least 100KB)
• Upload image to Kinko’s website
• Determine poster size, locate nearest location and pay
• Pick up the next day!

But why not make it my own? I added some flare.

I love soup. I make it all the time. It deserves recognition on my walls. Voilà!

Frame + glitter = Target.

And so begins the process of making my walls make sense.

…Changing with the Leaves…

This has been a big week in my world. I accepted a new job, turned around and quit my current job, and jumped on a plane pointed for DC.

We spent the weekend in a lake house on Deep Creek Lake in Maryland, surrounded by a rainbow of leaves. It was a great reset button, preparing me for the transition into a new routine. I’m thrilled about the new position. I’ll be staying in furniture (which I’ve become obsessed with over the last year and a half) but I’ll be working more with clients, designers and bringing in new business, with less focus on the back-end details.

While on the topic of transitions, I’ve hit the 3 year mark of China’s Plate (!!!) I love this little blog, but I want it to encompass more of my interests. Aside from food, I’ve taken an interest in interior design and décor – partially influenced by my work in furniture. In preparation for a move into my own apartment, I want to start working on home design projects, and blogging has always been a motivator for me to actually DO the things I PLAN.

Therefore, this is my warning that soon - in addition to food - I will write about different aspects of planning for and decorating a home (realistically, a small SF apartment) that I’ve been dreaming about since I first moved out of my parents house and into the dorms. My home environment until this point has been transitional, mismatched, rundown and temporary. That is just the nature of the game when you live with roommates (most of whom, I’ve loved and enjoyed living with!) But the time has come to start building a real home.

…As if I wasn’t obsessed with Pinterest enough.

Kale, Goat Cheese, Apple & Sausage Stuffed Delicata Squash / Olive Oil & Sea Salt Brownie Cookies

We made it to Friday, team. Great work out there. Do you ever wonder if you might not make it? It’s kind of a silly fear, but every Friday there is a unanimous feeling of relief. This makes Friday evening the perfect time for a “treat yourself” meal (read: healthy and filling dinner, glass of wine and decadent dessert).  

My homie, Quin and I discussed the menu during our lunch break, while walking through Nordstroms in the zoo that is Westfield Mall. Look who found me and needed a home in the purse section:

Plus, a 25% off Tory sale doesn’t happen every day.

But I digress. Dinner had to be fall themed, as we are both obsessed with all things fall. For dessert, the chocolaty goodness of Something Swanky’s brownie cookies topped with TJ’s pumpkin ice cream (To. Die.)  For wine, Merlot.

Cheers to making it to the other side!

Kale, Goat Cheese, Apple & Sausage Stuffed Delicata Squash

2 delicata squash, halved and seeded
olive oil
salt and pepper
½ cup quinoa
1 spicy Italian sausage, removed from casing, crumbled and cooked
1 onion, diced
1 clove garlic, minced
½ teaspoon dried sage
pinch cayenne
pinch nutmeg
1 Honey Crisp apple, diced
1 cup kale, chopped
2 tablespoons white wine
2 ounces goat cheese
red pepper flakes
¼ cup panko crumbs
2 tablespoons parmesan

To prepare squash, preheat oven to 375 degrees. Place halved and seeded squash on a baking sheet and drizzle with a touch of olive oil and season with salt and pepper. Roast in a preheated oven for 25 minutes.

In a small sauté pan, heat olive oil over medium heat. Add turkey sausage and onion, cooking until sausage is cooked through and onions are soft about 10 minutes. Add garlic and cook 1 minute more. Stir sage, nutmeg, cayenne, salt and pepper into the sausage mixture. Add chopped kale, apple, and white wine. Give a good stir and then cover pan with a lid for 3-5 minutes, stirring a few times, until kale is starting to wilt and most of the moisture has evaporated. Remove filling from the stove and let cool 10 minutes.

Lastly, stir in goat cheese until mixed through and add salt and pepper to taste. Divide mixture among 4 halves and top with panko crumbs and parmesan cheese. Bake for 20 minutes until squash is cooked through.

Recipe inspired from Mountain Mama Cooks.

Mussels in Butter, Wine & Red Pepper Flakes with Toasted Baguette

Tuesday night’s dinner was a very special dinner. Not only because we had a guest chef appearance by Kristian who made us delicious, butter soaked mussels, but because it was my sister’s first time visiting me in San Francisco. We haven’t spent any real time together in over a year, so we have some catching up to do. We kicked off the visit with 2 huge pots of mussels swimming in butter, wine and Parmesan, next to toasted baguette and a salad nope, no salad.

Kudos to Kristian on a delicious meal. Apparently it isn’t hard to make mussels, though I’ve never made them myself. The scrubbing/debearding/alive or dead mysteries have kept me away. But here goes Kristian, makin’ it look easy…

5 pounds mussels (kept chilled, but not covered – or they suffocate)

4 sticks of butter

1/3 cup red or white wine

4-5 leaves basil, torn

Crushed red pepper flakes

Shaved parmesan
salt and pepper

1 or 2 French baguettes

Olive oil – for drizzling

1 lemon, quartered

To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut. 

In (2) large pots, melt (2) sticks of butter in each. Stir in wine and add mussels. Cook over medium to low heat, stirring mussels gently, then cover until mussels open- about 8-10 minutes. Sprinkle basil, parmesan and red pepper flakes. Shake pan with lid on to make sure mussels don't burn on the bottom, and get covered with the sauce. Serve immediately with baguette and lemon slices. 

Heirloom Tomato & Feta Quinoa Tabouli

Being a member of Scribe Winery has been the gift that keeps giving. This weekend I took my friend Leslie, who was visiting from Charlotte, to pick up my third quarter shipment. Not only did she get to see the beauty that is Scribe with a complimentary glass of wine in hand, but we got to take home heirloom tomatoes from their garden.

Alanna and I strategically have wine club memberships near each other, so we made the rounds…

There is really only one way to eat homegrown, ripe heirloom tomatoes: raw. Maybe paired with cheese. Dinner was obvious.

Heirloom & Feta Quinoa Tabouli

1 cup quinoa
1 tablespoon + 2 tablespoons olive oil
2 cloves + 1 clove garlic, minced
1/2 red onion, chopped
1/2 bunch kale, chopped
1 can garbanzo beans, rinsed
1 heirloom tomato, diced
2 ounces feta, cubed
1/4 cub fresh mint, chopped
2 tablespoons red wine vinegar
1 tablespoon lemon juice
red pepper flakes
salt and pepper

Add quinoa and 2 cups water to a pot and bring to a boil. Reduce and cover for 12-15 minutes, until fluffy. In a large skillet, heat 1 tablespoon olive oil and add 2 cloves garlic and onion. Once onion start to soften, add in kale and stir. Sprinkle a tablespoon or two of water and cover to let steam for 3-5 minutes.

Dump cooked quinoa to a large bowl.Top with kale mixture, garbanzo beans, tomato, feta and mint. In a cup, whisk 2 tablespoons olive oil, 1 clove minced garlic, red wine vinegar, and lemon together. Pour over tabouli and toss. Season with salt, pepper and red pepper flakes. Serve or chill until ready to serve.

Happy Pizza

Pizza is the food of celebration. The champagne of foods. Pizza party after a soccer game, order pizza for sleep overs, eating pizza in Italy (you should be celebrating the fact that you're in Italy).

Tonight called for pizza. My little stay-at-home roommate got herself a job! Only took about 5 minutes. She prepped the dough while I was bread-winning at work.

Then the fun part:

Pizza Dough

4 cups flour (white, wheat or mixture)
2 teaspoon salt
1 packet yeast
1/4 cup warm water + 1 1/4 cups of room temperature water
2 tablespoons of olive oil + extra to coat bowl

Mix flour and salt together in the bowl of a good processor. Mix yeast with 1/4 cup warm water and let proof. Combine yeast mixture, 1 1/4 cups of room temperature water and 2 tablespoons of olive oil.

Pour yeast mixture into food processor over the flour, pulsing until it forms smooth elastic ball. Place dough in an oil coated bowl for 2 hours until it has doubled in size.

Preheat oven to 450. Divide dough in half and spread one half onto greased cooking sheet. Top with desired ingredients and bake for 12-15 minutes until crust is lightly brown on the edges and cheese is bubbling.

Dover Sole in Shallot, Butter & White Wine Sauce with Roasted Brussels Sprouts & Gorgonzola

The “I don’t have time” excuse doesn’t work for this thin white fish dish. I’ve been working late these past couple weeks which has been more or less driving me nuts, mostly because I get home too late to make anything exciting. (Piles of spinach with balsamic vinegar and sliced banana on tortilla… really?)

I will admit that I had help with this meal. My old, now new roommate Quin just moved in (!) and has been getting dinner started without me. However, start to finish, the fish took maybe 15 minutes. You, too, can have Dover Sole with shallot, butter and white wine sauce on Monday night.

Bonus – you have to open a bottle of wine. Not that you wouldn’t have that excuse anyway because, well… it’s Monday.

Dover Sole with Shallot, Butter & White Wine Sauce

3-4 Dover Sole filets
1 tablespoon olive oil
salt and pepper
3 tablespoons flour

1 tablespoon olive oil
1 tablespoon butter
1 shallot, minced
2 cloves garlic, minced
1/3 cup white wine
1/2 lemon

Heat olive oil in a large pan over medium heat. Pat filets dry, sprinkle with salt and pepper then dredge in flour. Place in hot oil and let cook for 2-3 minutes, until golden. Flip and cook other side an additional minute or two. Remove from pan and keep warm.

In same pan, add butter and oil. When butter is melted, add garlic and shallot. Stir for a minute, until garlic is fragrant. Pour in white wine and let reduce for 5 minutes. Squeeze lemon over the sauce and stir another minute. Place fish over bed of greens, spoon sauce over fish and serve with a large glass of wine.

On the side, might I suggest roasted Brussels sprouts with crumbled gorgonzola cheese.

Cheers!

Chef Appearance: Gazpacho with Summer Salad, Grilled Chicken in Tomato & Olive Sauce, Stone Fruit Galette

This past weekend my parents and our family friends were in town visiting San Francisco. Sunday night Marty, the chef of the group, and I cooked dinner for everyone. This was an all day affair involving a delicious trip to the farmer’s market and Whole Foods. The menu was extensive:

Blue Cheese, Fig & Salami Crostini

Gazpacho with Summer Salad

Grilled Chicken in Tomato & Olive Sauce over Creamed Corn and Sautéed Kale

Stone Fruit Galette

He worked as a chef works – from memory and taste – so unfortunately, I do not have recipes for these. However, similar versions can be found via Google. Let these be inspiration to try something you’ve never tried. They were a lot easier than you might think!

Chocolate Chip Cookies topped with Warm Banana

My mom always said “you should always have the ingredients on hand to make chocolate chip cookies.” She actually does say that. And to my credit, I consistently keep the ingredients stocked. You can never predict when the chocolate chip cookie craving will strike, but when it does, you’ll be glad you were prepared. Just this morning when I was reading the news (and when I say the news, I mean HuffPost Taste) and LA’s M Street Kitchen was being recognized for their “Chocolate Banana Cookie” which was essentially a large chocolate chip cookie topped with sliced banana – simple but freaking genius. So yeah, that had to happen today.

Don’t feel like trying to find 20 mouths to finish off 50 chocolate chip cookies that typically come out of one batch? Here’s the halved recipe below. Also, I wrapped the second half of the dough in tin foil and threw it in the freezer to make freshly baked chocolate chip cookies off the cuff at a later date.

Banana atop Chocolate Chip Cookie

1 stick butter, room temperature
3/4 cup brown sugar
1/4 cup bakers sugar
1 egg
1 teaspoon vanilla extract
6 ounces (1 1/4 cup + 2 tablespoons flour)
~shallow 1/2 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 cup semi sweet chocolate chips

1 banana, thinly sliced

Preheat oven to 360. Cream butter and sugars until combined and fluffy. Add egg and vanilla and beat until smooth. In a separate bowl, whisk flour, salt, baking powder and baking soda together. Slowly beat in flour mixture until the entire batch is incorporated into sugar mixture. Stir in chocolate chips.

Drop 2 tablespoons worth of batter balls onto greased baking sheet. Bake for 9-10 minutes, or until edges are lightly brown but center is doughy. Remove and top cookies with banana slices. Bake for remaining 2-3 minutes, until cookies are desired level of doneness. Eat and smile, you’re in chocolate banana heaven.

Up Your Salad Game: Homemade Croutons

There’s bread, and then there’s good bread. A piece of sandwich bread from the grocery store is night and day from a fresh rustic loaf from a legitimate bakery. This is the bread I’m talking about. In order to make awesome homemade croutons, you need awesome bread. I’m not a big bread consumer in general. But like The Most Interesting Man says: I do not always eat bread, but when I do, it’s good bread. So go out there and get your self a loaf of damn good bread, and let’s make some salad magic.

Homemade Croutons

1/2 loaf amazing bread (rustic sourdough, French, brown country loaf, etc), cubed
1 tablespoon olive oil
1 clove garlic (optional)

Put cubed bread you’re not eating into plastic bag and freeze for future use. In a skillet heat olive oil until rippling. Add garlic if using, and stir briefly before adding in cubed bread. Let bread brown on all sides, 2-3 minutes. Remove from pan and let cool briefly on paper towels. Top pre-dressed salad with handful of croutons.

Fresh Mango, Avocado & Tofu Spring Rolls with Spicy Peanut Dipping Sauce

A fact of life: you’re going to cook what you have around the house. Or at least that’s a fact of my life. I’m not trying to reinvent the wheel every time dinner rolls around. The way I’ve been able to branch out – slowly, but surely – is to start accumulating interesting or exotic ingredients. Rome wasn’t built in a day (I became the proud owner of a bottle of soy sauce only earlier this week) but having things like fish sauce and rice noodles around the house encourages stepping-out-of-the-box.

Rice paper sheets are the best because you can stuff them with essentially anything you want. I haven’t yet attempted a dessert version but it is absolutely doable (I’m thinking pan fried banana and peanut butter spring rolls??) This time I had stocked up on vegetables from my neighborhood cheap Asian grocery store – avocados, mangoes, green onions, tofu, etc. Hence: avocado mango spring rolls.

Fresh Mango, Avocado & Tofu Spring Rolls

4 rice paper sheets
4 leaves Romaine lettuce
1/2 block firm tofu, pressed dry and cubed
1 tablespoon peanut oil
1 teaspoon fresh ginger, minced
1 clove garlic, minced
1 red Thai chili, chopped
1 red bell pepper, cut into thin strips
1 green onion, sliced
1 avocado, sliced
1 small mango, sliced
bean sprouts/carrots/cucumber

Spicy Peanut Dipping Sauce

1/4 cup peanut butter
1 tablespoon soy sauce
1 teaspoon sriracha
1 teaspoon brown sugar
1 teaspoon lemon/lime juice
1 teaspoon rice vinegar

Heat peanut oil in a pan and add garlic and ginger. After about a minute, stir in tofu and sauté until tofu has lightly browned sides – set aside. Dip rice paper sheets into 1 inch of water and soak for 10 seconds.  Remove, lay on plate or flat surface and blot dry with paper towel. Lay leaf of romaine lettuce on top of rice paper and layer tofu and remaining desired ingredients. Scoot lettuce leaf to edge of rice paper and pick up edge of paper to wrap ingredients with rice paper and lettuce together. At the half way point, fold in sides of paper and continue wrapping until a tight spring roll. Set aside, and repeat.

In a small bowl, whisk together dipping sauce ingredients and serve with spring rolls.

Roasted Red Pepper Soup with Fresh Mint & Sourdough Croutons

My Sunday cooking extravaganza didn’t stop with strata muffins. I still had a big chunk of the whole wheat sourdough bread left to use, and what is more satisfying than dipping a chunk of crusty bread into soup? If you’ve never roasted your own red peppers, I suggest trying it. 450 for 45 minutes and you’ve got tender, charred veggies that beat the hell out of the soggy jarred version.

I know most of you out there are experiencing the sticky heat of summertime and this soup is a refreshing dinner to serve on the porch with a chilled glass of chardonnay. Or sitting in a sweatshirt at your kitchen table, in my case.

Especially if you’re serving overs…how impressive is chilled soup? Recipe inspired by Palate/Palette/Plate.

Roasted Red Pepper Soup with Mint & Sourdough Croutons

Serves 2
2 red bell peppers, halved
6-8 cherry tomatoes, halved
1 small red onion, sliced
2 garlic cloves, chopped
2 tablespoons olive oil
1/2 cup water
1 teaspoon red wine vinegar
1/4 cup greek yogurt
1/2 teaspoon ground coriander
1 teaspoon lemon juice
salt and pepper
1 ear sweet corn, kernels sliced off
2 tablespoons mint, chopped

2 slices sourdough bread, cubed into 1” pieces
drizzle olive oil

Preheat oven to 450. Place bell peppers sliced-face down on a tin foil covered baking sheet. Roast for 25 minutes, then flip over and roast for another 15-20 more minutes. Wrap peppers in tin foil and allow to cool before peeling off skin.

At same temperature, spread tomatoes, onion and garlic onto baking sheet and toss in olive oil, salt and pepper. Roast for 10 minutes, or until tomatoes start to release their juices. Set aside to cool.

In a food processor, combine all ingredients except for mint and corn and blend until smooth. Adjust liquid to attain desired consistency. Stir in corn and chill for at least 1 hour or until chilled.

In a pan over medium low heat, heat a drizzle of olive oil and add bread cubes. Toast until golden and crunchy. Top soup with mint and croutons.

Kale, Mushroom & Feta Strata Minis

One of my mental shifts that has come with adulthood is the concept of Sunday.I love Sunday. I might like it even more than Saturday. There’s no pressure to be cool (but the option is there if you feel like it), I can wake up late (7:15!), put my proverbial ducks in a row, and cook all day if I feel like it.

Proper Sunday breakfast: Fried egg on toasted chunk of wheat sourdough, with mango and berries sprinkled with chia seeds.

Though I did do a few other things with my day, I spent most of it in the kitchen. After the errands came lunch of course: nectarine, cucumber, corn, tomatoes, parmesan, mint…what didn’t I put in it? Reason #368 why I love summer.

I have yogurt/cottage cheese with fruit for breakfast everyday. I decided to change things up (I live my life on the edge) and make mini veggie packed egg-stratas that I can grab for breakfast instead. This recipe is loosely based off of this strata recipe and a concept I saw on Pinterest.

From basic strata recipe –> to cute muffin portions.

Boom. Breakfast is served…for the next 6 days.

Kale, Mushroom & Feta Strata Minis

1 tablespoon olive oil
1 shallot, minced
1 garlic clove, minced
1 cup mushrooms, chopped
1/2 bunch kale, chopped
4-5 cherry tomatoes, quartered
4 eggs
1 1/2 cups milk of your choice
4-5 cups rustic bread (I used whole wheat sourdough), cubed
salt, pepper, red pepper flakes, thyme
1/2 cup feta cheese
1/4 cup shaved parmesan cheese

Preheat the oven to 375. In a large pan, sauté shallot in olive oil for 1-2 minutes before adding garlic. Stir briefly before adding mushrooms and kale. After 2-3 minutes, add in tomatoes and sauté mixture until vegetables are tender – sprinkle with salt and pepper and set aside. In a large bowl, whisk together eggs and milk. Stir in bread cubes and vegetable mixture. Let sit for 10-15 minutes to soak.

Spray muffin tin with cooking spray. Scoop mixture into cups and fill completely. Sprinkle parmesan over the tops and bake for 20-25 minutes, until cooked through. Allow to cool completely before covering and putting away. Store in the refrigerator for up to a week.