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Autumn Almond Butter

Written on September 16, 2011 by Wannabe Chef in Miscellaneous

I don’t care what the calendar say–Autumn definitely came early this year. The temperature is cold and the leaves are all falling; store shelves are lined with cans of pumpkin pie mix and candy corn; the farmers’ market is back in swing with squashes no one has ever seen before; I’m back to hastily finishing homework and quizzes. Need I say more?

This weekend I was planning on making an almond version of Winnie’s amazing looking walnut butter, but I decided to save it for another time(when I actually have all the ingredients) and went with an Autumn themed one instead. I’m glad I made that decision because the spice from cinnamon and nutmeg paired with sweet cranberries have made cool mornings a little warmer.

I like my almond and peanut butters on the thicker side, so I didn’t blend this for too long. Taking Ashley’s tip, I’d suggest to keep blending up to 12-15 minutes before adding in the second batch of ingredients for a drippier butter.

Autumn Almond Butter

Prep time: 15 minutes

Cook time: 0 minutes

Ingredients(makes about 20oz):

1lb almonds, raw or roasted, blanched or unblanched
1 1/2 Tablespoons neutral oil(I used coconut oil)
1/4 cup cane sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon maple extract
1/4 cup dried cranberries

Method:

Combine the almonds and oil in a food processor and blend until the almonds form a thick paste(about 5-10 minutes). Scrape down the sides as necessary to make sure all of the almonds get processed.
Stop the processor and add the sugar, spice, salt, and extract. Continue pulsing until the ingredients have all been mixed evenly.
Turn off your food processor. Add in the cranberries and fold them in throughout the almond butter. Move to an air-tight container for storing.

If your Autumn involves chocolate(and that’s a pretty good Autumn), add 1/4 cup of white chocolate chips at the end and fold them in along with the cranberries.

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How To Fry Plantains

Written on September 15, 2011 by Wannabe Chef in Side Dish

I’d say I’m an adventurous eater and an adventurous cook. I’ll try anything once… except for deep frying, because we really don’t need to get the fire department involved.

For a long time I had never had a plantain. They just seemed… odd.

I mean, look at that—isn’t that kind of creepy? But also familiar looking. It took a freelance job to lure me outside of my comfort zone and try a plantain for the first time. And you know what? It wasn’t bad; in fact, it was good. The flavor was surprisingly sweet compared to what I expected. In fact it was cloyingly sweet, more like an apple than a banana. But the savory oil helped to balance out the flavors. Since then I’ve bought plantains and made them for myself a few times and I can’t figure out for the life of me why more cultures haven’t tapped into this delicious starch.

How To Fry Plantains

You’ll need(for 4 side servings)…

2 plantains
1 Tablespoon coconut oil*

*or other neutral oil.

Method:

Peel the plantains and slice them on a bias.
Heat the oil in a large frying pan over medium heat.
Fry the plantains in the oil, turning every minute or so to brown each side.
When browned all around, remove from the heat, drain from the oil, and serve hot.

I really like the subtle flavor of coconut with the plantains for a true tropical flavor. If you’re serving this as a dessert, sprinkle a couple tablespoons of brown sugar into the pan towards the end of cooking.

Have you ever tried a plantain? If not, would you try one now?

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Nutty Roasted Broccoli

Written on September 14, 2011 by Wannabe Chef in Side Dish

A lot has changed since I started this blog 11 months ago. Personally, I think I’ve become a better blogger. I got my first DSLR camera for Christmas last year. At the time I didn’t know how to use it; hell, I’m still learning how to use it. I shot in auto-mode for so long that I’m just getting around to teaching myself to shoot in manual, which I’m enjoying more and more.

Even though my photos and writing may have changed, my recipes and the way I eat really hasn’t. Case in point: I made this broccoli last year and blogged about it, and I’m still making it today. I thought it deserved a new post, one that makes it look as great as it tastes. If you’ve never tried roasted broccoli before, you’re really missing out. It’s tender and earthy with a nutty flavor—like no other broccoli you’ve ever eaten. Toasted walnuts add a nice added crunch and compliments the flavor.

You can use frozen instead of fresh in this recipe, too, however the broccoli will have a soggy bite to it.

Nutty Roasted Broccoli

Prep time: 5 minutes

Cook time: 30 minutes

Ingredients(makes 4 servings):

3 cups fresh broccoli florets
3 Tablespoons olive oil
3/4 teaspoon salt
1/4 cup walnuts, crushed and toasted

Method:

Preheat your oven to 375 degrees.
Lay the broccoli florets out in a single layer on a baking tray.
Pour the oil on top and sprinkle on the salt. Toss a few times with your hands.
Roast in the oven for 30 minutes.
When the broccoli’s done, take the tray out of the oven and add in the walnuts. Toss to distribute. Serve hot.

Seriously, what was I thinking photographing in automatic all Summer when the lighting is best? I’m just learning more and more about aperture thanks to Anne’s guest post, and it’s like seeing through a whole new lens. It’s definitely worth the read to any photo enthusiasts.

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Nutmeg Roasted Acorn Squash

Written on September 13, 2011 by Wannabe Chef in Side Dish

I’m already excited for Fall, not because of the weather or anything but because of the food. Roasted squash is comfort food to me. When they come into season there’s suddenly a treasure trove of new food to eat–acorn, pumpkin, butternut, spaghetti. All different and all delicious in their own way.

This recipe uses nutmeg, which is one of the more aggressive spices. It’s so aggressive it’s poisonous in large amounts, so you might want to have a light hand when seasoning this. The cinnamon helps to smooth out the flavor. By the end of cooking it smells like someone’s just baked a pie; that’s a smell that’s always welcomed in my house.

Nutmeg Roasted Acorn Squash

Prep time: 5 minutes

Cook time: 45 minutes

Ingredients:

1 acorn squash
1/4 cup maple syrup
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon salt

Method:

Preheat your oven to 375 degrees.
Cut the squash in half and remove the stringy inner seeds.
Cut the squash along each ridge into long strips.
In a mixing bowl, toss the squash, maple syrup, nutmeg, cinnamon, and salt until the squash is completely covered.
Lay the squash out on a baking tray and roast for 45 minutes. Serve hot.

Despite the maple syrup, this recipe isn’t very sweet; it’s mostly spicy. There’ll be a lot of leftover spiced maple syrup in the mixing bowl. You can either pour it on top of the squash before roasting or reserve it as a finishing touch on the plate.

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Chocolate Hazelnut Stuffed Figs

Written on September 12, 2011 by Wannabe Chef in Dessert

In the time of the Ancient Greeks(my area of study), figs were considered a food of the Gods. Chocolate meanwhile was considered a food of the Gods by Mayans and Aztecs living thousands of miles away in South and Central America. Now, I’m not saying the Greeks were wrong, but I’d have to side with the Americans on this one.

Even still, figs are pretty spectacular. For 2 weeks or so every year they’re at the peak of their season, and I always buy a few cartons when they go on sale. Figs remind me of France which leads me to France’s number 1 export(or at least in the heart of foodies): Nutella. The filling in this recipe is sort of like Nutella in that it uses cocoa powder and hazelnuts, but the raw ingredients produce a much more intense, dark flavor that pairs perfectly with sweet fruit.

Don’t have hazelnuts? This would taste great with almonds instead.

Chocolate Hazelnut Stuffed Figs

Prep time: 10 minutes

Cook time: 0 minutes

Ingredients(makes 16 amuse-bouches):

8 Figs
1/2 cup hazelnuts
2 Tablespoons agave nectar
2 Tablespoons cocoa powder
2-3 Tablespoons water
Pinch of salt

Method:

In a food processor, blend the hazelnuts until they start to form a paste.
Add into the processor the agave, cocoa powder, and salt and continue blending until mixed.
Slowly add the water until the filling is loose and spoonable like a thick mousse. Make sure not to add too much water and make this runny.
Cut each fig lengthwise and lay them out cut side-up on a plate.
Spoon 2 teaspoons of filling onto each fig. Serve at room temperature.

I think the Greek Gods would be pleased.

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Tempeh And Broccoli

Written on September 8, 2011 by Wannabe Chef in Entree

I’ve been getting a lot of questions on tempeh recently. I want to put all my thoughts into a post about it but until then you’ll only get recipes, which is pretty good considering half the time I eat tempeh it’s raw, cold from the fridge. I would not suggest eating it that way if it’s you’re first time; it would be a horrible, bland introduction to something that can be so tasty.

If tofu is soy chicken, tempeh is soy beef. It’s much firmer, earthier and has a chew to it. Naturally it’s a great vegetarian substitute for beef in Asian dishes, like beef and broccoli. Since broccoli was one of the three vegetables I liked growing up(the other being carrots and olives), beef and broccoli was what I always chose on Chinese take-out night. This recipe keeps all those same flavors and textures, but with whole food ingredients anyone can enjoy.

You can substitute rice vinegar in place of apple cider vinegar for a more traditional ingredient list. I like apple cider vinegar here because it replicates the sweet, fruity flavor of plum sauce common in Asian cooking.

Tempeh And Broccoli(inspired by Caitlin)

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients(makes 2 servings):

1 block of tempeh, diced
6 Tablespoons apple cider vinegar
1/4 cup plus 1 Tablespoon soy sauce(or wheat-free tamari)
2 Tablespoons agave nectar
1 Tablespoon sesame oil, preferably toasted
1/4 teaspoon chili powder
2 cups broccoli, steamed
1/2 onion, julienned
1 bell pepper, julienned(optional)
1/4 teaspoon garlic powder
1/4 teaspoon salt

Combine the tempeh, apple cider vinegar, soy sauce, sesame oil, agave, and chili powder in a large pan and heat it on a burner set to medium-high.
Cook for about 5 minutes flipping once until the liquid thickens up like a sauce.
Add in the broccoli, onion, pepper, and garlic powder. Continue cooking over medium heat until the moisture has boiled off of the pan and the onions turn soft(about 5 minutes).
Remove from the heat and season with salt. Plate and serve hot.

When this is cooked the tempeh should be fork-tender with a sweet, nutty flavor and fall apart in your mouth. It’s a great introduction to a food that could become your best friend.

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Butter Toffee Peanut Butter

Written on September 6, 2011 by Wannabe Chef in Miscellaneous

I’ve tried a lot of different peanut butters, but Naturally Nutty’s Butter Toffee Peanut Butter really takes the ~~cake~~ toast, with a sweet, buttery flavor combined with crunchy sugar granules. You can buy this peanut butter from their online store, or in stores if you’re lucky enough to live in Michigan. I, however, am cheap and a New Englander and so decided to make my own.

I would take the real deal brand name any day over mine, but this homemade version isn’t half bad, or a quarter bad, or bad at all. It’s great, in fact, slightly melted onto toast first thing in the morning or a square of chocolate at night.

Don’t have the time to make your own butter toffee peanuts? Buy your own and blend them up and you can have this in 5 minutes.

Butter Toffee Peanut Butter

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients(makes about 24 ounces):

1lb unsalted peanuts, skin-off
1/2 cup butter
1/2 cup sugar
1/2 teaspoon salt

Method:

Preheat your oven to 300 degrees and line a baking tray with non-stick foil or parchment paper.
In a small pot over low heat, melt the butter, sugar, and salt together.
Toss the peanuts in the melted butter and sugar until fully coated and lay them out on the baking tray in an even layer.
Bake for about 30-35 minutes, until the butter and sugar start to bubble and coagulate, but making sure not to burn any of it.
Remove the peanuts from the oven and let them cool completely.
Move the peanuts into a food processor and blend until completely smooth.
Store in sealed containers in a refrigerator for up to a month.

When cold, the consistency is solid yet still creamy and spreadable. You can let it sit out for 5 minutes to get even softer or microwave the jar for about 30 seconds to get it warm and drippy.

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Go-To Hummus Recipe

Written on September 1, 2011 by Wannabe Chef in Snack

This weekend was a rush. When everyone else was loading up on food to brace for Hurricane Irene, we were loading up on food for a neighborhood party. I made a few things including hummus, because what’s a party without hummus? Ain’t no party like a hummus party ‘cause a hummus party don’t stop.

My favorite hummus recipe isn’t very fancy. It doesn’t have red pepper or pine nuts or artichokes or whatever. It’s just a trusty, reliable, go-to garlic hummus. What really helps enhance the flavor is a hefty dose of salt, good olive oil, and peeled chickpeas.

Peeling chickpeas is a little tip I learned from bloggers for a smoother, creamier hummus. It takes a lot more time and it’s kind of a gross process, but once you taste hummus made with peeled chickpeas it’s hard to justify going back to “regular”. If you don’t have time, don’t worry and skip it.

Go-To Hummus Recipe

Prep Time: 5 minutes(plus way more if you decide to peel the chickpeas)

Cook Time: 0 minutes

Ingredients:

2 (14-ounce) can chickpeas, drained and peeled(optional but recommended)
6 roasted garlic cloves
2 Tablespoons tahini
1/4 cup extra virgin olive oil(preferably Greek)
1 Tablespoon lemon juice
1/2 teaspoon salt

Method:

Combine all of the ingredients in a food processor and blend until smooth. Add extra water if desired for a slightly thinner consistency.
Serve at room temperature. Store leftovers in a refrigerator.

I added a little bit of Garlic Gold on top for some added crunch and texture. It was a neighborhood party and there was a storm keeping everyone inside; garlic breath was not a big concern.

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Sesame Mushroom And Kale

Written on August 31, 2011 by Wannabe Chef in Side Dish

Last week a reader asked me to post about how I cook kale and specifically a mushroom/kale side dish I photographed. You don’t have to ask me twice to cook this dish; kale and mushrooms are two of my favorite foods when prepared properly.

This recipe cooks kale by steaming it, which gets it to that soft and tender point without removing many nutrients. Properly steamed kale should be bright green, stiff, and still have a crunch in its stalk.

As for the mushrooms, I’m a big believer in that you don’t need to buy the expensive mushrooms to bring out an expensive flavor. Mushrooms do a great job of soaking up whatever you give them, so I use oil and seasonings to make the cheapest mushrooms taste like a 5 star dish.

I’m crazy for this sesame seasoning I got in a swag bag from a conference last month.

They do not hold back on the ginger, which I love. You can either use a seasoning like this or make the recipe with just sesame seeds and salt for a milder flavor.

Sesame Mushroom And Kale

Prep time: 0 minutes

Cook time: 10 minutes

Ingredients(makes 2 servings):

2 Tablespoons sesame oil
2/3 cup sliced mushrooms
2 cups kale
1/2 teaspoon salt
1 Tablespoon sesame seeds

Method:

Heat the oil in a pan that has a lid over medium heat.
Sauté the mushrooms until they’ve browned on both sides.
Add the kale and cover the pan. Let it stand still for about a minute while the kale steams.
When all of the kale has turned a vibrant green color, remove the pan from the heat. Add the salt and sesame seeds and toss all of the ingredients together.
Serve hot.

I like to eat mine with seared tempeh, another favorite. Just toss the tempeh in the pan and cook it until it’s browned on both side. It’s delicious and one of the healthiest soy products for you. If you know anyone who refuses to eat healthy because they think healthy eating is bland, this is the dish that will change their mind.

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Chocolate Peanut Butter Swirl Brownies

Written on August 23, 2011 by Wannabe Chef in Dessert

The last time I posted was 5 days ago. There’s a reason for my absence. I spent all week in Philadelphia at the Healthy Living Summit living it up with some great friends. I learned and did so many things in Philly that I can’t wait to share. But not yet. I got home late last night and my head(and bedroom floor) are currently a mess.

One thing I can share is this brownie recipe. Like the almond flour brownie recipe, I baked these and packed them up to bring to Philly and share with bloggers. Most of all I was excited to share these with Cynthia, who also has food allergies(gluten, soy, almond, hazelnut, refined sugar, and dairy). I didn’t have a recipe that avoided all of those allergens, so I made one up and said a little prayer. At first I worried they came out too cakey for my preference, but one taste and I was sold. The only question remaining was how would other people like them.

The response to these was overwhelming. As soon as I tweeted out, the brownies started selling like hotcakes(but way better because they’re brownies, duh). Cynthia really enjoyed them, as did Meghann, Julie, and too many other bloggers to count. I don’t care how good food tastes; nothing feels as good as sharing it with others.

If you’re baking for someone with a peanut or tree nut allergy, sunflower seed butter makes a great substitute for peanut butter.

Chocolate Peanut Butter Swirl Brownies

Prep Time: 20 minutes

Cook Time: 40 minutes

Ingredients(makes 16 brownies):

4.5oz unsweetened baking chocolate(I used Scharffen Berger because it’s soy-free)
1 3/4 cups maple syrup, divided
1 cup unsweetened peanut butter, divided
1/4 teaspoon baking powder
1/8 teaspoon salt
1 cup all-purpose flour(I used Bob’s Red Mill gluten-free all purpose flour)
1/4 cup cocoa powder
3 eggs
1/3 cup water

Method:

Preheat your oven to 350 degrees.
Melt the chocolate and whisk in 1 1/4 cup maple syrup and 1/2 cup peanut butter. Set aside.
In a large bowl, sift together the baking powder, salt, flour, and cocoa powder. Whisk in 2 eggs and 1/3 cup of water.
Mix the chocolate-peanut butter mixture into flour and eggs until completely combines. Pour this into a greased 8×8 baking pan. If the batter is too thick to pour, add extra water until it’s runny but still thick.
Make the peanut butter part by whisking together the remaining maple syrup, peanut butter, and egg.
Pour the peanut butter mixture on top of the brownies and lightly swirl the two batters together a couple times, making sure not to over mix them.
Bake for 40 minutes or until a cake tester inserted in the center comes out clean.
Cool completely before cutting.

Make sure to share these after making them. That way they’ll taste all the better.

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