FoodFash

Adventure Begins in the Kitchen

It Really Is Perfect

by

I stumbled upon this salad recipe a couple weeks ago and couldn’t wait to try it.  And considering that I use Jenna’s pizza dough recipe on the regular, I trusted that this recipe would also taste every bit as good as it looked.

I remember tasting tahini the first time I made hummus and thinking… Ew.  But each batch of homemade hummus was accompanied by another tahini tasting, followed by an increased liking of the used-to-be-strange-to-me taste.  Now I find myself sticking my spoon in the tahini jar a little more frequently than the peanut butter jar.  Weird?  Possibly.

And mixing tahini love with sriracha obsession?  Bomb.com

This salad was simple enough to throw together during a weekday lunch, but complex enough to leave you wanting for nothing.  I had never (knowingly) tasted white balsamic before and was so pleased with how well the vinegar flavored without overpowering the other awesomeness this plate had to offer.  I’ll be making this salad again and again and again.  That’s a promise!

Stuffed Breakfast

by

It’s tough to think about recipes after gorging yourself on Christmas goodies.  I woke up this morning feeling full and fluffy.  Too fluffy for restaurant breakfast and not full enough for a green smoothie.

I cut the crusts off of two pieces of sprouted sourdough bread and hunted around my fridge for stuffing ingredients.

Why hello there, peanut butter and jelly!

While a pan was warming up over medium heat, I dabbed about a tablespoon of each onto each piece of bread, slapped the two together, using a fork to seal the edges for a PB&J ravioli.  I set the little ravioli into an egg/water mixture (I usually use almond milk) until both sides had soaked up most of the mix.  I cooked each side until both were golden brown.

Even though this is a little more caloric than my normal breakfasts, it was definitely better than anything that would have happened had I met up with friends for my first meal of the day.  The warm and gooey peanut butter and jelly inside went so well with the crisp and dense french toast outside that neither butter nor syrup was needed.

Filled Up Fillo

by

One of the Healthy Living Summit swag bag items I had the pleasure of stuffing was the package of mini fillo shells.   From the second I unpacked the first box, I couldn’t wait to use them.  And as I tossed a box in each bag I contemplated the perfect fillo filling.

Well the perfect fillo filling other than the obvious nuts and honey combo that’s responsible for one of my all time fav desserts, baklava.  Once visions of sweetness passed, the first savory ingredient that came to mind was spinach.

I went to the market with every intention of finally recreating Emily of Daily Garnish’s spinach and artichoke dip, but for reasons having nothing to do with her recipe (like Rollin’ Oats doesn’t have canned artichokes?) my plan morphed into something different.

FoodFash Fillo Cups

12 mini fillo shells

1/2 bag of frozen, chopped spinach

1/2 zucchini, shredded

1-1/2 tablespoons minced garlic

2/3 cup dairy free cheddar

1 egg, beaten

salt to taste

Preheat oven to 400 degrees.  Thaw frozen spinach in the microwave for about one minute (do not add water).  Add shredded zucchini, garlic, “cheese” and salt to the bowl of spinach and stir.  In a small bowl, beat the egg and then mix with the bowl of veggies.  Fill each fillo cup as full as you can with veggies, place on a cookie sheet, and bake for 20 minutes or until the egg is fully cooked.  Let them cool for a few minutes before serving.

There’s nothing like having a crunchy, gooey, bite sized, party-like, veggie filled dinner on a Tuesday – yum, yum, yum!!

Sick Of Sriracha Yet?

by

I really hope that the answer to ‘Sick Of Sriracha Yet?’ is a unanimous ‘Heck No!’.  Cause I can’t stop, won’t stop.

I’m just kidding, I’ll stop, but only when I run out of inspiration.  Right now I have dreams of creating my own version of The Sriracha Cookbook, some kind of vegetarian edition.  A virtual vegetarian edition.

FoodFash Sriracha Deviled Eggs

5 Hard Boiled Eggs

1 TBSP Mayo or Vegenaise

1/2 TBSP Dijon Mustard

3 TSP White Vinegar

1 TSP Sriracha

Salt to Taste

Slice the hard boiled eggs in half, and hope for mostly good looking eggs and one or two ugly ducklings.  Mix the remaining ingredients in a bowl and stuff some of the mixture into an ugly duckling egg half and… Eat it.  The ugly ducklings are taste testers, you see.  Adjust spice/seasoning in the remaining mix and then stuff the rest of the egg halves.

Oh and make them pretty with a pearl of Sriracha, which adds a little extra kick!

I will never be able to live up to my mom’s deviled eggs, she’s the queen.  But this is a really good rendition of a classic dish and a fun way to use Sriracha.  So good that I ate all ten halves.  Ten!  For those of you that struggle in the math department, that’s FIVE WHOLE EGGS!  Something about that sounds so creepy…