FoodFash

Adventure Begins in the Kitchen

Just Good Chocolate Frosting

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This past weekend was one for the books.  I took an unintentional vacation from FoodFash and spent almost every waking moment with my best buds.  Eating fancy food, watching bands from backstage, playing putt putt, discovering $8 bottles of champagne at Uncle Billy’s, listening to Kalu James play live from the back of a VW van, eating more fancy food, spending quality time at the lake house – total Austin, total jam packed.

I even attempted to bake a cake before putt putt, but didn’t quite plan the baking/pictures/cooling/pictures/frosting/pictures thing correctly.  I rushed out the door leaving the unfrosted cake behind, but excited nonetheless about my first experience with Just Good Chocolate’s Just Cocoa.

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FoodFash Chocolate Buttermilk Frosting (yields frosting for 2 – 9 inch cakes)

1 cup buttermilk

5 tablespoons flour

1 cup butter, softened at room temperature

1 cup sugar

2 teaspoons vanilla

3 tablespoons unsweetened cocoa (Just Cocoa!)

In a saucepan over medium heat, whisk buttermilk and flour constantly until very thick.  Pour thickened milk into a bowl and allow to cool completely (this step can be expedited by putting the bowl in the fridge).  Add room temperature butter, sugar, and vanilla to the bowl of a stand mixer and use the paddle attachment at medium speed to cream the mixture together.  It is very important to let the butter soften at room temperature for frosting as heat-softened butter (i.e. microwaved butter) will make for a runny, unspreadable frosting.  Add cooled, thickened milk to the butter and mix at a medium-high speed until all of the ingredients are combined and the frosting is fluffy.  Add the cocoa and mix one last time.  Spread on a cooled cake and serve!

Sippin’ On Ginger Juice

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It’s been a while since green smoothies have been a thing in my kitchen, but I’m happy to tell you that they’ve most definitely been a thing this week.  I forgot what it felt like to check almost a day’s worth of veggies off your list in one meal.  It’s total meal efficiency and we all know how much I dig efficiency.

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When I was putting together smoothie ingredients, I started thinking about which tastes I enjoy most when I treat myself to a juice bar smoothie.  The first flavor that popped into my mind was ginger.  Looking back, I’m  not sure I’ve ever even ordered a smoothie sans ginger!

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FoodFash Ginger Juice Smoothie (yields one dinner sized smoothie)

8 ounces of water

1/2 green apple, sliced

1/3 cucumber, sliced

1 inch of ginger, sliced

1 cup frozen spinach

1 cup frozen peaches

In a Blendtec (or Blendec equivalent), add water, apple, cucumber, and ginger and blend until completely smooth.  Add frozen spinach and frozen peaches (they act like ice) and then blend again.  Pour into a super huge glass and enjoy sippin’ on ginger juice!

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This smoothie tastes like cold, whippy ginger (according to this guy) and it’s so incredibly slurpable.  If you’re a ginger fan and feel like knocking out 4 to 5 servings of veggies, then this is surely the smoothie for you.

Val In The Kitch

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Val and I frequent Bern’s when I’m at home.  It’s the known hottest deal in town for a bomb steak dinner (under 30 bucks for soup, salad, potato, carrots, onion straws, veggies, and steak!).  And we know where find bottles of red that they overstocked in the early 80s that are on the menu for $18-$24.  When Val offered to make her favorite salad dressing from one of our favorite places at home, I couldn’t refuse.

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Val’s Cesar Dressing

3 cloves of garlic

1/8 to 1/4 cup of olive oil

juice of 1-1/2 lemons

3 anchovies

1 egg

1/4 to 1/2 cup of shredded parmesan cheese

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Cut one of the garlic cloves in have and smear it around the bottom and sides of a medium sized bowl like you’re greasing a pan.  Crush the remaining garlic and add it to the bowl.  Add the olive oil and lemon juice and whisk until blended.  Add the anchovies and use the whisk to mash and stir until the anchovies are mostly broken down.  Whisk in the egg until blended.  Fold in the cheese.  Taste and add more lemon juice or cheese if needed.

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Val and I used this dressing to top a simple salad of baby spinach, cucumbers, carrots, and sliced almonds and then we scarfed it down like there was no tomorrow.  A weekend of vacationing and, for me, acting like a vacationer can sure build up an appetite for fresh veggies!

A Short Little Chili Ditty

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In a huge effort to cram as many yoga practices and runs in after work this week, I’ve depended almost solely on my slow cooker for dinner.  I ran home during lunch one day and skipped all the browning the meat and cooking the vegetables steps and tossed all my favorite chili ingredients into the slow cooker on high for 4 hours.  An easy chili recipe quickly turned into the easiest chili recipe!

FoodFash Slow Cooker Turkey Chili

1 pound ground turkey, raw
½ large chopped onion
1 cup chopped green bell pepper
1 can kidney beans, undrained
1 can black beans, undrained
1 can pinto beans, undrained
1 can diced tomatoes
1 can tomato paste
1/2 cup water
1/4 teaspoon black pepper
1 teaspoon salt
1 heaping tablespoon chili powder
2 teaspoons oregano
2 cloves garlic, minced
¼-1/2 teaspoon cayenne pepper

After 4 hours, use a large spoon to break up the turkey.  Enjoy as is, or top with chopped onions, shredded cheese, or a dollop of sour cream!