All posts filed under: Recipes

Dark chocolate and cherry peanut butter cups

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A couple of weeks ago I was going stir crazy in the house. We had a couple of rainy days, so I started to play in the kitchen. I took this recipe, that I’ve made before for Jason’s coworkers (sans the coconut oil and with milk chocolate) and went a little crazy. This time, I used the original dark chocolate and coconut oil AND I added some cheery preserves to the mix. They were amazing. Instead of making 12, I only made 6. So you can imagine how huge they were. I made them about two weeks ago and have kept them in the refrigerator since. I just take one out whenever I want one, give it a couple of minutes to warm up and enjoy! Ingredients 1 200 mg dark chocolate bar (I use bakers chocolate) 2 tablespoons coconut oil 1/2 cup peanut butter 1/4 cup cherry preserves Instructions Melt the chocolate, either in a double boiler or the microwave. I used the microwave with 30 second bursts of cooking (and then stirring). In …

Simplest Meal

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When Jason travels, I tend to eat the simplest meals. So far so that Jason (wrongfully) thinks that they aren’t meals. They usually include a hodge hodge of fruits and vegetables. I’m completely ok with this. Especially a couple of weeks ago week. I’d just finished an introductory course on Permaculture with Milkwood and have become even more conscious about the food I eat. So this time, I made a specific effort to eat simple meals in order to really taste what I was eating. The end result was really great, so I thought I’d share. I had some black beans that I cooked earlier in the day and went from there. To be honest, the lime is unlike me, but I had these two beautiful limes from a woman’s garden that I worked on a couple of weeks ago and didn’t want it to go to waste. Ingredients 1/2 black beans 1 cup chopped potatoes, 1inch or smaller in size 2 tomatoes 2 lime slices 2 tsp salt 2 tsp margarine salt and pepper …

Pumpkin Biscuits

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I mentioned in my last post that I would be providing the recipe for the pumpkin biscuits I made so here it is! I used the pumpkin that we got (see exploring new fruits and vegetables) since we got so much from just the half. They turned out really well! I made one batch last week and still had some pumpkin left over, so I decided to make some for a friend whose house we were going over to. Everyone loved them! It’s always so fulfilling to watch people enjoy something you made and our proud of. I promised myself awhile ago that I wouldn’t buy buttermilk anymore because I never use all of it. So for this recipe, I made my own with 1/3 teaspoon white vinegar and then filling the rest of the 1/3 measuring cup with rice milk (it what I had at home) and waited for two minutes. Ingredients: 1 3/4 cups all-purpose flour 1/4 cup packed brown sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda …

No-bake macaroons

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If you like super dark chocolatey treats this is the one for you. It’s super simple to make and doesn’t require any bake time! I’ve recently discovered that I like coconut in my baked goods, but I’m never quite sure what to make with it. After some googling, I found a recipe for no-bake macaroons. I added more coconut to the recipe below as I thought the original was a little too sticky. To make these vegan, you can replace the honey with maple syrup. I happened to have just enough honey from this fun rooftop place in Sydney so I used that. 

Cauliflower and Lentil Curry

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I decided to try out this cauliflower curry that I found a couple of weeks ago. I love all things curry so I figured it would be delicious, and it was! We had just a bit of rice left in our pantry so I decided to add it, and I adjusted the spices a tad. I also adjusted the lentils, but I don’t think it was necessary. I made a lentil shepherds pie earlier in the week and had some left over (roughly 1.5 cups), so that’s what I used. If you’re cooking them for this recipe, I would use the original amount of 2.5 cups. I’m one who loved a crunchy texture, so I served this with two pieces of toasted sourdough (naan would have been ideal). I forgot to take a picture of it once it was finished. So here’s my leftovers and empty bowl. Whoops!

Oatmeal, Chocolate Chip and Banana Cookies

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I had some very ripe bananas the other day, and no bread tin for banana bread, so I decided to try my hand at the super simple oatmeal, chocolate chip and banana cookies that are popular. They turned out pretty well. I ended up including some peanut butter and honey to help hold everything together. For this recipe, I used milk chocolate chips because that’s what I had, but I bet they would be even better (better for you) with dark chocolate. Read more here.

Grain Bowls

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I’ve been working on making meals that don’t need to be heated before eating – so that I can take my lunch on the go and eat it wherever I end up in the city (I mainly do this because restaurants are crazy expensive in Sydney, and honestly, it’s easier). Enter grain bowls! I’m so happy they exist. They add a new twist to my kale salads that we all know I love. Anyway, here’s my first attempt after reading about them. Read more here.

Baked Tomato Sauce (and Pasta)

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Ok, I’m really back this time. And, with a first for cooking (for me at least). I used anchovies! I found this recipe on epicurious and decided to use it the other night when I was feeling lazy. It’s just a basic pasta with sauce, but you bake the sauce. You pretty much just dump everything into an oven safe container and leave it alone. What more could you ask for? Read more.

Roasted Vegetable Sandwich

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In order to prepare for our move to Australia, I stopped working in January. Before quitting, I was very worried about being bored. I’m now in my second week and I have no idea how I could have thought that. I’ve started taking two courses on Coursera, walking to yoga classes rather than taking the metro, and now I make lunch from scratch every day for Jason and myself. It’s wonderful! Temporary unemployment is turning out to be awesome. One thing that I’ve made a number of times are variations of a roasted vegetable sandwiches. These have turned out to be quite delicious! I started off with a whole wheat sourdough loaf from our local bakery. I roasted most of the vegetables in the oven and then added the bread in towards the last 5 minutes (we packed our toaster). Read more here.

Sugar Snap Peas, Carrots and Noodles

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I think it’s safe to say that I love anything involving noodles. I crave them all of the time. So naturally, I try to find healthier recipes to make so I can have them more often without feeling bad about it. A couple of days ago, I found an article on Huffington Post that provided a number of number of vegan meals. One of them was a recipe for Sugar Snap Pea and Carrot Soba Noodles from Cookie and Kate. I changed a couple of things based on convenience, but it still turned out really well. Give it a shot!