Chickpea Picatta and Caulipots

 Okay, so I'm sure after reading the title and comparing it to the picture you're wondering "What is that exactly?"  And to answer you, delicious!  Unlike most vegetarian/vegan recipes that portray themselves as the animal-friendly version of a traditional meat dish, if you looked at a picture of Chickpea Picatta and Chicken Picatta you will see they really look nothing alike.  And sometimes that's a good thing for people who think some meat and meal alternatives are too close for comfort to the real thing.  I had never had Chicken Picatta when I used to eat meat, but whenever my best friend and I would go to the Cheesecake Factory, that was her 'go-to' choice.  It always looked really good, so when I saw this recipe I decided to give it a go.  The only way I could be disappointed was if I just didn't like the flavors because I didn't have anything to compare it to...and sometimes that's a good thing so your expectations aren't too high.  This is the big problem I think people have when trying meat alternatives for the first time...I hate to break it to you, but a veggie burger isn't going to taste like a real burger.  Just be open minded...it has opened up a ton of new opportunities in my food-loving world!  And I definitely wasn't disappointed with this!

The base is arugula and is topped with a delicious and more "figure-friendly" version of the mashed potato.  These "caulipots" are half potato, half cauliflower and are perfect when you're looking for something comforting to eat during these long winter months without feeling heavy after.  It acts as the replacement starch to the pasta you would normally see in this dish.  And on the tippity top are the chickpeas, capers, shallots, and white wine mix (the flavors of the traditional picatta) that really pulls all the parts together.  The name makes it sound nice and fancy, but it doesn't require a ton of time or preparation..and it's extremely healthy!  So, if you're looking for a way to impress your friends, try this out!

Chickpea Picatta:

Ingredients:

• 1 teaspoon olive oil

• 1 scant cup thinly sliced shallots

• 6 cloves garlic, thinly sliced

• 2 tablespoons breadcrumbs

• 2 cups vegetable broth

• 1/3 cup dry white wine

• A few dashes fresh black pepper

• Generous pinch of dried thyme

• 1 16 oz can chickpeas, drained and rinsed

• 1/4 cup capers with a little brine

• 3 tablespoons fresh lemon juice

• 4 cups arugula

• Cooking spray

Directions:

• Preheat a large heavy bottomed pan over medium. Saute the shallots and garlic for about 5 minutes, until golden. Add the breadcrumbs and toast them by stirring constantly for about 2 minutes. They should turn a few shades darker.

• Add the vegetable broth and wine, salt, black pepper and thyme. Turn up heat and bring to a rolling boil and let the sauce reduce by 1/2, it should take about 7 minutes.

• Add the chickpeas and capers to heat through, about 3 minutes. Add the lemon and turn off the heat.

• If serving with mashed potatoes, place the arugula in a wide bowl. Place mashed potatoes on top, and ladle picatta over the potatoes. The arugula will wilt and it will be lovely. If you are serving solo, just pour right over the arugula.

Caulipots: 

Ingredients:

• 2 medium Russet Potato
• 1/2 Cauliflower Head
• 1 tbsp Olive Oil
• 2 tbsp Vegetable Broth

Directions: 

• Place the potatoes in a 4-quart pot in enough cold water to submerge them, making sure there are about 4 inches of extra water on top for when you add the cauliflower. Bring the potatoes to a boil. Once boiling, add the cauliflower and lower the heat to a simmer. Let simmer for about 15 minutes, until the potatoes and cauliflower are tender.

• Drain them in a colander, return them to the pot and use a potato masher to mash them a bit. Add the olive oil, 2 TB of broth and add salt and pepper to taste. Mash a bit more. Use a fork to make sure all the seasoning are mixed well. If needed, add more vegetable broth.

Note:  For the Caulipots, I added 2 tbsp Earth Balance instead of olive oil and a tbsp of Tofutti's Vegan cream cheese (the new one that is sans trans fat!)

Source: Appetite for Reduction

Vegan Peanut Butter Blondies

Out of no where, I had a serious craving for peanut butter.  My first thought was to go grab a couple spoonfuls of peanut butter from the jar (yes, I am one of those), but then instead I thought I would work on narrowing down my list of "to-make" recipes.  I love sweets, but normally I don't find myself eating dessert all too often.  Not the case this week!  In the summer when it's too hot, I have a hard time staying in the kitchen for too long, but the winter does the opposite to me.  I am always in the kitchen.  Baking, cooking, eating, photographing...all in the kitchen.  So after I finished making dinner I felt like spending more quality time in my favorite room with my favorite flavors; chocolate and peanut butter.  The chocolate was more of an afterthought once they were done cooling, but it adds a very nice touch to the abundant peanut butter flavor these bad boys deliver.  These my friends, are like the Cadillac of peanut butter cookies...all the delicious flavor of the cookie with the rich and fudgy consistency of a brownie.  Yes, please!  Definitely have a glass of (almond/soy) milk on hand when devouring them!  Or, you can do as I did and pair it up with some (coconut milk) ice cream.  Be sure to savor the flavor of every delicious bite!  And I also couldn't resist using my new heart shaped cookie cutters for them...cutie pies!  Well, not pie, but cutie blondey?  That doesn't sound right...but you get the idea.

Ingredients:

• 3/4 cup creamy peanut butter (a natural no stir variety)
• 1/3 cup vegetable oil
• 1 cup brown sugar
• 1/4 non-dairy milk
• 2 teaspoons vanilla extract
• 1  cup all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/3  cup peanuts

Directions:

• Preheat oven to 350 F. Lightly grease a metal 8x8  baking dish.
• In a mixing bowl, use a fork to vigorously mix  together peanut butter, oil and sugar. 
• Stir in milk and vanilla. 
• Stir in  flour, salt and baking powder. Once you get the flour somewhat mixed  in, it's easier to just use your hands to knead the dough until soft. It  will be very very thick and won't spread on its own. 
• Transfer to baking  pan and press it into place. Sprinkle on the peanuts and lightly press  them into the top.
• Bake for 22 to 25 minutes, the edges should  be just barely coloring. The top will appear soft, that's okay. Remove  from oven and cool completely before slicing.

After they cooled, I cute them out with a heart cookie cutter (yielded 6, plus yummy scrap pieces) and I melted some chocolate chips (vegan) and piped it on top!

Source: Vegan Cookies Invade Your Cookie Jar

Butterbeer!

 

I'm going to let you in on a little secret....I LOVE Harry Potter.  Love, love, love, love, LOVE.  And this last summer I went to Florida with Dave, my brother, my aunt, and uncle and my dream came true...we went to the Wizarding World!  I'm such a nerd, but I felt like a little kid about to explode with excitement the day we went to Islands of Adventure and got a taste of the story brought into real life.  I HAD to see it all.  I probably could have spent our whole vacation there, but somehow I think my aunt and I would have been left high and dry by the boys.  Ironically, I was teased by them all day because it's all I kept talking about, but at the end of the trip, it was everyone's favorite!  Look who's laughing now!

We went in July so it was hot..really. freakin'. hot. So when we were standing near Hogsmeade, we saw tons of people walking about guzzling down glasses and glasses of the infamous Butterbeer. I then made it my mission to hunt someone down and get some.  I couldn't wait to get my hands it!  Now, I'm not huge on butterscotch, but I was willing to put that aside for this thing.  You could definitely taste it, but to my surprise it wasn't overbearing and didn't leave you feeling like, "Oh I'm going to be sick."  The "beer" tasted like cream soda with a hint of butterscotch and was topped with a delicious vanilla/butterscotch whipped cream. Yum!  They even had a frozen version...but I had opted for the other and just tried the slush-like butterbeer my brother got.  I ended up really liking the frozen one but they were both equally sugar-coma-inducing good...I could have easily kept going back for more!  And, you know it's got to be just how she envisioned it, because J.K. Rowling herself taste tested and approved the recipe for the park!  It was so good I needed to try making it on my own.

 We walked around and around and ended up going on the Dragon Challenge roller coaster like five times (it was awesome) and then the line for Honey Dukes had finally died down and I couldn't wait to go in!  This place was covered with candy everywhere you looked.  Again, another sugar coma.  I didn't know how I would ever choose what to get, but I settled on Chocolate Toads and Pumpkin Juice and then it was time to go on into Hogwarts.  This part of the park was really awesome..especially when we went back that night.  The castle is all lit up it and inside there is an awesome 360 tour/ride they bring you on through the school.  This was our last stop that night and just as we were about to get on, we ended up being stuck waiting 2 more hours in line because it broke down (nothing could get me to leave at this point)!   But, hey...go see for yourself!  If you're obsessed like me you will NOT be disappointed (except that I wished it was even bigger...and that they were accepting applications to Hogwarts..okay, now I've gone too far).  But, if you can't make it there anytime soon, don't you worry.  For now, you can make some Butterbeer for you and your friends and pop in some of the movies..now that's what I call a good night!  (I have seriously out-nerded myself, again).

Ingredients:

• 1 cup light or dark brown sugar

• 2 tablespoons water

• 6 tablespoon butter

• 1/2 teaspoon salt

• 1/2 teaspoon cider vinegar

• 3/4 cup heavy cream, divided

• 1/2 teaspoon rum extract

• Four 12-ounce bottles cream soda

Directions:

1. In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.
2. Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.
3. Once the mixture has cooled, stir in the rum extract.
4. In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
5. To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

Serves 4.

OR, if you'd like something a little easier instead of making your own butterscotch...just substitute 1/4 cup butterscotch syrup for the butterbeer and 2 tbsp syrup for the whipped cream!

Source: The Huffington Post
For a vegan version, click here!

Eggplant and Pine Nut Rolled Lasagna

I did some major reorganizing in the shelves and I still find there is just not enough space for everything.  No matter how much I try to condense, stack, categorize, etc. I still find myself bring the perfect example of an "organized mess."  So my solution would be to just knock out a few walls, add some cabinets, a pantry, new appliances and make the kitchen like the Taj Mahal since it's my favorite room in the house, but somehow unfortunately I don't think our landlord would be too happy if she found out about that.... Well, I guess there is plan B.  Obviously praying to the kitchen Gods for my kitchen to grow overnight isn't going to happen (no matter HOW hard I try), so I just tried to make things as neat as possible until there is another avalanche of cereal boxes, tea bags, and pasta onto my head.  (I think they are trying to knock some sense into me; not working).  It's amazing the things you will find that you just can't throw away but that take up a good hunk of valuable space.  Enter, the lasagna noodles.

A few months ago I made Dave a buffalo chicken lasagna...a dish I worked really hard on and could not partake in.  (Bummer) I used every noodle but about 5 of them and certainly was not going to throw them out.  At this point, Dave had lasagna coming out of his ears he ate so much of it, so I knew using the noodles up on him probably wasn't going to be the best solution.  As for me, I LOVE lasagna, but those really weren't enough noodles to do much with and I had been trying to find a decent vegan cheese to sub in my cooking.  But, thanks to VeganYumYum, I found the perfect solution!  It even helped me use up that eggplant and leftover cashew ricotta I had been meaning to put to good use.  Now, I was one happy girl!

I had cut up my eggplant prior to finding the recipe which meant it was done width wise and was not peeled.  I don't think it hindered the recipe at all though, so if that happens to be the situation you're in, let me assure you it still comes out great!  (Just layer the rounds down the noodle instead, I used about 5/noodle) And if you're like me, it's a good way to use up some of those "extras" you may have in the house  (a half of a tomato, a handful of spinach, a couple of mushrooms, you get the idea).  ...Unless of course you are on the Atkins diet, where this recipe, and about 99% of my blog will be of no help to you.  (My apologies, I already don't eat meat, or most dairy items, I can't completely deprive myself!)


Eggplant and Pine Nut Rolled Lasagna
Serves 4 (easily adapted)

• 8 Lasagna Noodles

• 1 Eggplant

• Olive Oil

• Salt

• Black Pepper

• 2+ Cups Marinara Sauce (your favorite)

• 2 Slices Bread, toasted (or prepared breadcrumbs)

Pine Nut Spread

• 1 Cup Pine Nuts

• 1 Tbs Water

• 1/2 tsp White Wine Vinegar, or lemon juice

• 1 tsp Dried Italian Herbs

• 1/4 – 1/2 tsp Salt

Variations:

• Add 1/3 Cup of Sun Dried tomatoes to pine nut spread

• Add 1 Cup of sauteed spinach when filling

• Add fresh baby spinach leaves when filling

• Add 1 Cup of sauteed mushrooms when filling

• Add strips of sauteed summer squash when filling

Directions:
Boil noodles in salted water until al dente. Drain and lay out the noodles on a cookie sheet, lightly spraying with oil so that they do not stick. Set aside.

Peel eggplant. I find the easiest way to do this is to cut off both ends and use the edge provided to get your vegetable peeler started. I’ve found it difficult to get the peeler to cut the skin otherwise.

Place the eggplant upright on the cutting board. Slice the eggplant in long, thin vertical slices. Then slice each of these in half again, also vertically. Sprinkle with salt and pepper.

In a large non-stick or cast-iron skillet, begin browning the eggplant strips in olive oil, 2-3 Tbs a batch (or more). When strips are very tender and nicely browned on both sides, set aside.

In the hot skillet you cooked the eggplant in, add the pine nuts. Toast the pine nuts over medium-low heat until golden brown, being careful not to burn. Add the pine nuts to the work bowl of a food processor. Grind the nuts as well as you can, then add the remaining ingredients for the pine nut spread. Process until well combined.
Toast the bread and process into breadcrumbs.
Preheat oven to 400º F.

Assembly:
Spread a little pine nut spread onto each noodle. You don’t need a lot, it’s very rich! Add eggplant strips, as well as any other filling.

Roll up each noodle and place in your baking dish(es) seam-side down. Cover generously with sauce.

Top with breadcrumbs and bake for 20-25 minutes. Since everything is already cooked, they just need to heat up and slightly brown. If you’re baking them in individual gratin dishes as shown here, place all the dishes on a baking sheet for easier removal from the oven. Serve immediately!

Source: VeganYumYum
(She has great step-by-step pictures to reference for this recipe if you need!)

Brownie Pops

 

 So, a few summers ago when Dave first got his job working active duty in the National Guard, we were invited to a family day they hold annually.  At this point, Dave had just gotten home from training for the job and only had met everyone the few times he had worked prior to this event.  Know what that means?  Good guess!  Yes, this was my first time meeting everyone and I volunteered to bake something to bring with us.  Talk about pressure for a good first impression!  Not only did I not want to bring something that no one would like, but I didn't want my shortcomings to reflect onto him!  Honestly, who wants to be known as "the girlfriend who brought the dry cupcakes" or the person who brings the fifth plate of brownies that no one touches?  Not me, that's for damn sure!  So, my quest began to find an out-of-this-world dessert that no one else would have brought and that would be sure to give the first impression I want!

And then, I discovered the "cake ball."  Okay, I don't mean I "discovered" it for the world, but I discovered it in MY world..and it has never been the same since.  Somehow I found myself on this website for someone who called themselves "Bakerella" (yeah, I know..she's AWESOME!) and I found myself hooked to her blog.  A ball of cake?  Hell yeah!  That sounded phenomenal and I couldn't wait to try them out to bring to the cookout.  This really solidified the beginning of my baking career and made me realize my love for creating things with my own two hands and seeing the delight it brings to other people.  They seemed easy enough and I had seen my mom baking enough in the kitchen to know how to decorate and present them nicely..even in 90 degree weather.  This recipe made about 45 cake balls and we lugged every single one of them with us and I'm not kidding you when I say that half of them were gone before we had even been there for an hour.  I was the reason everyone's children were off the walls with a sugar high, but it was okay, because the parents were too.  I couldn't believe how much everyone loved them, and now Dave says I'm not allowed to any of their events without them.  So I'd say I did a good job that day and made a great choice!  Since then, I have tried a variety of different flavor combinations for all different occasions which led me to think, "if you can do it with cake, why not with brownies?"  So, I did it with brownies!

 This was my first time making them as pops...usually I stick to just rolling them into balls.  But, I think the pops are totally cute and you can wrap them up nicely and they make the cutest little favors.  It just so happens that Michael's had awesome little heart candy decorations for Valentine's Day, so I thought they would be perfect for the brownie pops.  Talk about being wicked freakin' cute. Parting is such sweet sorrow..I could have looked at them for days. 

I really have Bakerella to thank for having her blog and inspiring me to bake something new to me that day.  It got me in the kitchen and I've spent most of my time there ever since.  Between cake balls and festive little cupcakes, those are the two best "go-to's" whenever I need to bring an impressive dessert somewhere.  The summer I made the cake balls and showed my best friend the website, I swear we spent the last month of summer just baking up all different combinations of flavors we could think of.  And now, a few years later, we still spend our days off baking and buying things for baking.  I know, I know, we're 20 not 70..but we have so much fun and yes, we even bought all these little Valentine's Day decorations together too.

Brownie Pops:
(You can use a brownie mix or make them home-made..this is a great homemade recipe)

Note: If you wait until toothpick inserted comes out clean, they’re overcooked. You want fudgy crumbs.
Ingredients

• 2/3 cup all-purpose flour

• 1/2 teaspoon salt

• 1/2 teaspoon baking powder

• veg cooking spray

• 2 ounces unsweetened chocolate

• 4 ounces bittersweet or semisweet chocolate

• 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter

• 1 1/4 cups sugar

• 2 teaspoons vanilla extract

• 3 large eggs

Directions:

• Adjust oven rack to lower-middle position and preheat oven to 325 degrees.

• Whisk flour, salt and baking powder in a small bowl; set aside. Spray an 8-inch baking pan with cooking spray. Fit a sheet of foil in pan and up two sides, so you can use it as a handle to pull cooked brownies from pan (I used parchment paper). Spray sheet with cooking spray.

• Melt chocolates and butter in a medium bowl over a pan of simmering water. Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time, fully incorporating each one before adding the next. Continue to whisk until mixture is completely smooth and glossy. Add dry ingredients, whisk until just incorporated. Stir in nuts, if using.

• Pour batter into prepared pan; bake until a toothpick or cake tester inserted in center comes out with wet crumbs, 35-45 minutes.

• Cool brownies in pan on a wire rack for five minutes. Use handles to pull brownies from pan. Completely cool brownies on rack, at least three hours. 

Adapted from: My Baking Addiction, 
“The Perfect Recipe” by Pamela Anderson

Now, to make them into pops!

• Once cooled, cut off the edges and start rolling into balls (you don't want them to get bigger than a golf ball)
• Place on parchment paper on a cookie sheet and freeze after all are rolled (these will be really oily when rolling, but if they aren't staying together you can mix in some chocolate frosting to help)
• These can be kept frozen if you make them in advance, which would need to be put into a plastic bag if being stored.
• Once they are cool enough, pull them from freezer.  Let them thaw a little before dipping because if they are too cold they will make the chocolate coating crack.  You just want them cold enough so they won't break apart into the dipping chocolate.
• If making into pops, take one end of your lollipop stick and dip into melted chocolate.  Insert that end into the ball and let set.  This will help it stay in the brownie (or cake) pop.
• Coat completely with chocolate and tap off excess chocolate
• Stick pops into a styrofoam block to harden...decorate however you please!
  
  

For a vegan version of the brownie, click here!

Enjoy, thoroughly!!!