Friday, March 25, 2016

Asparagus and Scrambled Egg All-Day Breakfast Sandwiches

I have this great cookbook called The Farm by Ian Knauer. I got it from a library clear-out sale. Hah. It's amazing and has tons of recipes finding ways to feature fresh produce. It also has a great tutorial for canning. I have a bunch of ideas for this year!


I decided on a whim to make these sandwiches. I only had marble rye, so I used that instead of a roll. I also used spinach instead of lettuce, I sprinkled some chives on the eggs, and I added tomato to the sandwich. Mixing cream cheese in with the eggs was a genius move and resulted in super-fluffy, delicious scrambled eggs. This sandwich is delicious. I love it. I'm probably going to make it again for breakfast tomorrow.


Asparagus and Scrambled Egg All-Day Breakfast Sandwiches
The Farm, by Ian Knauer, page 30

8 ounces asparagus, trimmed and halved crosswise
1 tablespoon extra-virgin olive oil
3/4 teas pon kosher salt
1/2 teaspoon black pepper
4 sub or hoagie rolls
4 tablespoons mayonnaise
1 cup baby lettuce or arugula
6 large eggs
3 ounces cream cheese, cut into small cubes
1 tablespoon unsalted butter

Preheat the oven to 450.

Toss the asparagus with the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Place on a baking sheet and roast in the oven for 15 minutes.

Split and toast the rolls, then spread them evenly with the mayonnaise and divide the lettuce among them.

Whisk together the eggs, cream cheese, and the remaining 1/4 teaspoon each salt and pepper. Heat the butter in a large cast-iron or heavy nonstick skillet over medium heat until the foam subsides, add the eggs, and scramble the way you like them.

Divide the asparagus among the rolls, top with the eggs, and serve.

Monday, March 21, 2016

Cauliflower Rice

First, let me show you the unicorn poop cookies I baked for some people I love very much:

Recipe HERE

I also baked a batch of Margarita Lime Cookies with Tequila Glaze for my coworkers for Cookie Monday. Hooray!

OK now I will tell you about cauliflower rice. This is cauliflower, pretending to be rice.


I am in NO WAY attempting to eat "whole 30" or "paleo" or anything like that. I'm just Lauren, a girl who wants to eat more produce. But this is also apparently a great way to replace rice and grains in your diet, if you're trying to do that. My instructions come from my friend Denise.

Cauliflower Rice

1) Chop cauliflower into florets.
2) Pulse in food processor 10-12 times.
3) Saute in a pan, OR freeze in a flat layer in a ziploc bag, OR spread it out on a baking sheet at 400* for 15 minutes.

SO I did this and portioned it out. I have two bags of it in the freezer, and I baked the rest. I tossed in some garlic, cumin, and lime because I was going to use it in a burrito bowl. It turned out fluffy and delicious, like rice. But not rice. It's pretty neat. I don't think you can use this interchangeably with regular rice, but it certainly works well as a side dish or as a base for larger dishes, like a burrito bowl or buddha bowl. I'm interested to see what else I can do with it.

Here's the recipe for cilantro-lime rice, except I didn't make mine in a pan and I added cumin.

Cilantro Lime Cauliflower Rice
House of Yumm

1 head cauliflower
1 lime
2 cloves garlic
1 handful chopped cilantro

Remove the leaves from the cauliflower, and cut the head in half. Remove the cauliflower from the core so you only have the florets. Place half the cauliflower into the processor and process until only small pieces remain. Remove from the processor and place into a pan. Process the remaining cauliflower repeating the steps.

Mince the garlic and add to the cauliflower in the pan. Cook over medium heat for about 5 minutes, stirring constantly. When cauliflower is slightly toasted, and garlic cooked, remove from heat.

Toss with cilantro and juice from the whole lime.

Friday, March 18, 2016

Fried Green Cabbage

My gosh, this picture is just so awful, please keep reading for the recipe because I swear it's great.

Here's what happened: I made this cabbage dish from the Penzeys catalog for St Patrick's Day (along with some potatoes, cauliflower, and eggs, because what the hell it's my life don't judge me). I took a picture, took a little bite, and then immediately forgot to keep taking photos so I could just sit down and eat the rest of it. It's really good. It's very similar to the buttered cabbage/halushki I make all the time, but it's a little more decadent with the caraway and sour cream. I love it. This is not an every-day recipe because then we'd all fart all the time and weigh a thousand pounds, but it certainly will remain in the repertoire for St Paddy's. It's just so good.


Fried Green Cabbage
Penzeys catalog

1 head cabbage (with 1 tsp. salt for soaking)
1/2 teaspoon caraway weed
1 medium onion, minced or 4-5 scallions, chopped
4 tablespoons butter (1/2 stick)
1/2 teaspoon prepared mustard
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon lemon juice (1/2-1)
2 tablespoons sour cream

Cut the cabbage in quarters and soak for 30 minutes in salted ice water. Drain well. Coarsely shred the cabbage and steam in a small amount of water with the caraway seeds, covered, for about 5 minutes. Drain again and make sure the cabbage is completely dry. In a large frying pan, heat the butter and saute the onion or scallions for about a minute or until lightly golden. Stir in the mustard then add the cabbage, salt and pepper. Cook for about 5 minutes. Remove from heat and add the lemon juice and sour cream before serving. This dish is best served immediately.

Servings: 7

Wednesday, March 16, 2016

Roasted Cauliflower Steaks with Golden Raisins and Pine Nuts

I took off from work yesterday. I watched a lot of Food Network. Did you know Valerie Bertinelli has a cooking show? I didn't. Now I do. I saw her make this cauliflower dish and, since I had all the ingredients, I made it for dinner. I only used one cauliflower but I did not halve the amount of topping. I was worried that it would need spices, but nope! It's perfect. This was delicious and simple and great. I had it with some couscous. I also had some leftovers for lunch today. I love this and would definitely make it again.


Roasted Cauliflower Steaks with Golden Raisins and Pine Nuts
Valerie Bertinelli

2 heads cauliflower, cut vertically into 1/2-inch-thick steaks (4 to 6 steaks total)
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 tablespoons pine nuts
1/4 cup golden raisins
1 tablespoon butter
1/4 cup fresh parsley leaves

Preheat the oven to 425 degrees F.

Place the cauliflower steaks on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.

Meanwhile, add the pine nuts to a dry medium saute pan and toast over medium heat until brown, about 3 minutes. Add the raisins and the butter, and season with salt. Cook until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley.

Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top.

Servings: 4-6

Tuesday, March 15, 2016

Chocolate-Chocolate Chip Slice & Bake Cookies

A couple weeks ago, I made Banana-Walnut Chocolate Chunk Cookies - mostly so I could use up some overripe bananas - and they were extremely well-received. So it was disappointing to follow that up with this failure. so disappointing, in fact, that I just didn't bring the cookies in at all.

The main problem was the texture. I made the dough, wrapped it well, and froze them Saturday morning. Sunday morning, I took them out, let them sit, and then went to slice. Nope. This is what happened:


No matter how soft I let the dough get, this just. kept. happening. So then I tried to smush it together in my hands to form little patties and then flatten them out on the pan, but even that didn't work because they kept falling apart. I did not miss any ingredients, so I'm not sure why this happened.

The other problem was that they weren't particularly tasty. The chocolate flavor of the dough is very subtle and I don't like that. If a cookie is going to be called a chocolate cookie, it's got to be chocolatey. Like the Mocha Almond Fudge Cookies. I don't play around with this. My friend tried them this morning and said they probably would have been ok to bring to work, but I was just so unhappy with how they turned out, I couldn't bring them in. I'll do better next time!


Chocolate-Chocolate Chip Slice & Bake Cookies
Eating Well

1 1/2 cups white whole-wheat flour (see Tip)
1 1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet mini chocolate chips, divided
1 cup sugar
5 tablespoons canola oil
4 tablespoons unsalted butter, at room temperature
2 large eggs
2 teaspoons vanilla extract

Whisk white whole-wheat flour, all-purpose flour, cocoa, baking powder, baking soda and salt in a medium bowl.

Place 1/4 cup chocolate chips in a small, heatproof bowl; microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. (Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.) Let cool slightly.

Beat sugar, oil and butter in a mixing bowl with an electric mixer on high until smooth, scraping down the sides. Add eggs, vanilla and the melted chocolate; beat until smooth, scraping down the sides. Add the flour mixture and mix on low speed until just combined. Stir in the remaining 3/4 cup chocolate chips.

Place half the dough on a large piece of plastic wrap and shape into a 10-inch log (it's OK if it's not perfectly round). Repeat with the remaining dough. Wrap and freeze until just firm, about 45 minutes. Reroll the logs to make them rounder and return to the freezer until very firm, at least 1 hour more.

Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.

Remove one roll of dough at a time from the freezer and let stand at room temperature for 5 minutes. Unwrap the dough and slice crosswise into 1/4-inch-thick rounds, turning the dough a quarter turn after each slice to help keep the cookies round. Place 1/2 inch apart on the prepared baking sheet. If your cookies aren't as round as you want them to be, shape the dough with your fingers.

Bake 8 minutes for soft cookies or 10 minutes for crisp cookies. Transfer to a wire rack to cool completely. Repeat with the remaining roll of dough, if desired.

Make Ahead Tip : Store wrapped rolls of dough in the freezer for up to 3 months.

Yield: 6 dozen {HAH, there is NO WAY I could have gotten 6 dozen, even if the dough had cooperated}