Herbalicious!

Last week, I had my mom, Mimi, Aunt Lydia, and Aunt Dianne over for an easy lunch. Everyone brought something as a small hosting gift...like wine (gone), panties (my mom- don't ask), and strawberry pie (halfway gone).

 My Aunt Dianne, along with some beautiful handpicked flowers from her garden, also brought a bagful of herbs.

 The herbs were intended for everyone to share, but I somehow ended up with all of them! I didn't want them to go to waste, so I quickly went to cooking...and I think I came up with some pretty yummy concoctions!

Rosemary and Basil Chicken
Handful of basil
Handful of Rosemary
Squirt of mayo
Squirt of Mustard
Juice of a lemon
Couple of gurgles of olive oil
Chicken breasts

 This was literally me just throwing random stuff together. In a food processor, I pureed the herbs, mayo, mustard, lemon juice, and olive oil. I salted the chicken, put the paste on top, and cooked it at 400 for 40 minutes. Easy peasy!

Mint Chocolate Ice Cream- from David Lebovitz 

How I loveeeeee mint chocolate chip ice cream. It is my favorite! And side note- I do like it to be that pretty pastely green color. But, when making homemade mint ice cream with actual mint leaves, it is just an ever so slight green-yellow color. Not so pretty. But really good! 

Holy COW was this stuff worth all of the fuss. First I had to heat up the cream, sugar, and mint. Then I had to let it sit. Then I had to squeeze the mint to get all of the juices out. Then I had to mix it with egg yolks and heat it up. Then I had to refrigerate it. Then I had to churn it. Then I had to melt dark chocolate and scribble it into the ice cream. Whew! 

I opened the lid to take a picture, and my senses were immediately bombarded with minty chocolaty deliciousness. So I had to have a bite. Or seven.

Side note- ice cream made with actual mint leaves does taste different than store bought mint ice cream that is usually flavored with mint extract. It really does have an herbal, almost wood-like after taste. Think of eating an actual mint leaf, vs a peppermint. I loved it, Daniel was weirded out by it though. More for me! 

Basil Watermelon Popsicle 
Few sprigs of Basil
Watermelon (I used probably 1.5 cups)
Optional- Deep Eddy Cranberry Vodka

I impulse bought some popsicle molds the other day at World Market- I blame it on all of these enticing popsicle recipes I keep pinning on Pinterest! I simply pureed the watermelon, basil, and about a cup of vodka. Poured it in the molds and froze for a few hours. This recipe is so versatile....you could omit the basil or substitute mint instead. You could use any fruit you have on hand. Watermelon is so watery, that it doesn't actually need a liquid to be mixed with, but if you were using berries, I think hibiscus tea would be a good base. 

I love my husband. He usually raves about my kitchen creations, but when he doesn't like something, he really let's it be known, often in a hilarious way. After his first try, he told me it tasted like a salad popsicle. He wanted to give it another go, then proceeded to wash out his mouth and declare that it tasted like watermelon pasta. So, yes, this is interesting. I liked it, but it's not for everyone. I think next time I'll use less basil :-P 

All of this herb cooking has really made me want to start growing the herbs that I use nearly daily for my cooking- dill, chives, oregano, parsley. I've heard countless times that it is so easy. I'm starting with cilantro, and if that goes well, I'll buy some more seeds. If you have any pointers, feel free to give me some advice! 

Happy Pinning!

I can't even tell you how much Pinterest has changed my cooking. Before I discovered its awesomeness, I always dreaded the weekly grocery trip and figuring out what to cook. I had no clue what should be on the menu for the week, and often found myself cooking the same boring foods every single night. I swear, I'd spend hours on Foodnetwork.com, looking through my Cooking Light magazines and piles of cookbooks, before just giving up and nearly ordering pizza. 

Anyways, here are some tried and true Pinterest gems that I have been cooking lately. Give them a try and let me know what you think! Usually, I never really stick to a recipe, but instead use it for inspiration. I'll jot down any changes that I made! 

This has been a go-to soup for the past couple of years now, and I might have even blogged about it before. Because it is so easy to do, I make it Vegan by replacing the beef stock with Veg stock. I always add tons of cilantro and a lime or 2, plus some avocado and tortilla chips. 

Just ask Daniel, and he will agree. These truly are the best brussel sprouts ever and I am sad that it took me so long to realize I was doing it all wrong! I use panko and use about half of the recommendation. 

So good! I use lamb mince instead of pork (not a huge pork fan) for the meatballs and add some thinly chopped onion and carrot. I also probably double the spicy paprika, just because I love spice! I usually make this with mashed sweet potatoes and a leafy green veg.

I am a huge fan of stuffed chicken....when it's plain, it's just too boring for me. I halved the bacon on this recipe. Served with some green beans. 

Seriously, make this and you will love me forever. Because we try not to do carbs, I used this pesto to (again) stuff chicken breasts with and it was amazing! I had tons left over, so I've been eating it as a dip with celery, cucumber, and carrots. There are no Poblano peppers here, so I used a spicier pepper on accident, therefore halving the amount of peppers in the recipe. Check the peppers before adding them to make sure it isn't too spicy! 

Wow. The best french toast EVER. Made this on both Saturday and Sunday. Guys, go all out and get some white, dense bread when making this. It makes all of the difference in the world!

I love these easy, grain free cookies. I am obsessed with almond butter, but Daniel isn't...and since he usually ends up eating about 10 of the 13 cookies this recipe makes, I use organic crunchy peanut butter instead. 

Paprika Couscous

I am SO proud of this thrown-together recipe that I have to share it!  

When we went to Hungary, I bought the most fragrant, flavorful paprika and since then have neglected it in the back of my one little food cupboard. I found it today and could practically taste the sweet yet spicy notes in the back of my throat, and knew that I had to have some ASAP! I threw together this couscous and I must say, we both found it to be incredibly tasty!

Some notes:

- I'm not a huge fan of couscous, as it isn't as healthful as quinoa or other grains. Really, couscous isn't a grain, but more like a little bitty pasta. However, Waitrose mistakenly delivered us some and I rather not waste it. That's why you make it more nourishing by adding some veggies and lots of paprika to it!

-Make sure you use Israeli couscous- it is larger and fluffier than the regular kind.

- It is absolutely imperative that you toast the couscous first. Really, your taste buds will be so happy!

-I'm going to go on a limb and say that cheap paprika will mess up this meal. The paprika is the star of this dish, so make sure you use high quality.

I hope that you give this a try! I am going to try it with quinoa, too!

Pumpkin and Sweet Potatoes

Thank the Lord for pumpkin and sweet potatoes...and for a husband that has learned to love these wonderful autumn treats over the years almost as much as I do.

I am working on perfecting this recipe, but I still wanted to share what I have so far. I change it every time I make it, and they are always good, no matter what.

Healthy Pumpkin Bites

This picture proves that I do not care to be a photographer. I just wanted you to see what the cookie looks like. Only 1 cookie left...I've made about 2 dozen in the past 3 days, but I have a husband that loves them!

Ingredients:
-2 cups of your favorite blend of nuts and seeds (I did a combo of walnuts, almonds, flax seeds, and chia. I think some hazelnuts or pecans would be fab, too. I would pass on cashews, peanuts, and pistachios for this, though...I just don't think it would taste right. )
-1/2 can of pumpkin
-2 spoonfuls of honey or agave (give or take some, depending on your sweet tooth! Just try the dough and see what you think)
-3 dates
- handful of dark chocolate chips, if you happen to be from the camp that thinks chocolate and pumpkin go together
-1 TBL of pumpkin pie spice (or more!)

So easy and versatile! Just chop the seeds in your food processor until they're a fine, nearly flour-like consistency, then add the pumpkin, spice, dates, and honey. Lastly, stir in some chocolate chips.

Form the dough into little balls and lightly flatten onto an oiled cookie sheet.

Bake in the oven at 350 (or 180 C...)  until brown and a bit crisp on top (took about 15 minutes). These don't even NEED to be cooked, so just bake them until they are a "done" consistency.

They turn out to be a very moist, custard-like cookie. I'm sure they would be amazing with an added grain, but I wanted to keep them grain-free (I love grains, but if it tastes good without 'em, then might as well keep 'em that way!). The beauty of this recipe is that you can really tailor it to your wants and needs. If the consistency is too moist, add more nuts! If it's dry, add more pumpkin. You get the picture.

Easy Peasy Sweet Potatoes

I have such a love for sweet potatoes. They are best in their most pure state. Why adulterate them with marshmallows, sugar, and butter when they taste so heavenly as is? You can add some simple, natural ingredients that compliment them well and take their deliciousness to the next level.

I start by baking some sweet potatoes. For just Daniel and me, I find that one American sized sweet potato is enough (2 UK sized ones, though). I poke a few holes with a fork, wrap it in foil, and  bake it at about 425 F until it is very soft to the touch (really depends on the size of the potato, but usually takes an hour or two). I take 'em out and let 'em cool for a bit.

Next, cut off the skin and mash the potatoes up with a fork, and then  just add some cinnamon and a couple of splashes of orange juice. You really don't need butter, but if you insist on making them a bit more rich, try adding a dollop or two of Greek yogurt. These are also amazing with some roasted pecans thrown in.

Also, I always cut up the skins in to small pieces and add them to the mix. It adds some extra fiber and nutrients, and I have simply always loved the taste of potato skins.

I would love to hear about YOUR favorite way to cook up some sweet potatoes or pumpkin!

Weekend Summary!

 

We had a MUCH needed relaxing weekend. We were both so busy over the week, that the thought of going out and being tourists was dreadful.

On Friday night, I went to my first yoga class in a week- that's how busy I had been!

Then, on Saturday I woke up and went to yoga at 7:30 am- I wanted to make up for all of this missed practice! I got a little over zealous and did way too much in a short amount of time and ended up hurting my lower back (dead lifts Thursday didn't help). I think I pulled the muscle while doing a backbend- I wasn't warm when I got in to it, and I started to feel a twinge after holding it for a while. So disappointing!

No, those aren't the Pan au Chocalt that I ordered in place of a pancake. Nothing to see here...

We went to brunch afterwards at a place called One Bleinheim Terrace. It is our favorite restaurant in our neighborhood and Daniel had gotten a coupon for 25% off. He had eggs benedict with smoked salmon and these amazing fried onions. I was REALLY hungry and wanted to get both one blueberry pancake and this smoked salmon, fried hen egg, bread, and cheese plate of amazingness, but the waiter made me feel too ridiculous (I felt like brunch was a combination of 2 meals, so might as well have two meals), so I skipped the pancake. It was all delicious! I'll get my pancake next time...

The rest of Saturday, we lazed around, snacked, and watched movies (Seven Psychopaths was on Netflix and we liked it a lot!). I also spent about 12 hours on the internet, planning our trip to Budapest...Cannot WAIT until Friday!

Our AMAZING organic beef, carrot, kale, and bean chili on Saturday night...complete with Fritos. Thanks, Anneke!

On Sunday, Daniel woke up feeling really grumpy. Our landlords were up at 6 am in the freaking morning, doing laundry. Honestly, it is infuriating. We ask them on a weekly basis to please keep in mind that we hear everything going on in their kitchen (where their washing machine is) from our bedroom, and that any movement wakes us up. Laundry is something that can wait until a decent hour, so it is just really frustrating how inconsiderate they are to us. They were also doing dishes a few nights ago at midnight, banging cabinets left and right...we were those people banging on the ceiling so that they would get the message that they should STFU.

Anyways, this lack of sleep made Daniel very grumpy and homesick for our quiet Houston home. Which made me depressed (nobody likes seeing their baby unhappy). We decided we did, in fact, need to get away from the flat and remember why we are here. We hiked around the Heath for a few hours, enjoying the nature, fresh cold air, and sunny skies. It made for much better moods!

Afterwards, we cleaned our fridge, waited for our grocery delivery, cooked, and did laundry. Exciting, I know!

Now, we are waiting for this to come out of the oven...

From Martha Stewart...minus all of the butter, plus some kale and chopped walnuts



 

 



...Along with some Nutella pastries. Don't judge...I couldn't just waste the extra phyllo!

I came back to add this picture, just so you can see how amazinggggg our dessert came out! Just mixed some nutella with almond butter, slapped 2 TBL in the middle of 4 phyllo sheets, wrapped it up, and sprinkled some powdered sugar. Baked in the oven for 20 min at the same temperature as the spinach pie. YUM!

I hope you all had a great weekend and enjoy every moment of your week!

Raw "brownies"

Hello! I made this chocolaty concoction about a week ago and wanted to share the recipe with all of y'all...

 

http://www.damyhealth.com/2012/09/decadent-raw-brownies/

 

Back home, I made something similar to this. I can't remember exact measurements, but it was just about 6-8 dates, walnuts, and cocoa powder. You threw it all in a food processor,  smoothed it out on a tray, and froze it, and voila...a healthy, chocolatey dessert.

This recipe that I found takes it a few steps further, and I thought it was delicious, although Daniel prefers the simpler version.

First of all, let me tell y'all....people call these brownies. I am sorry, they are not. Brownies sinfully melt in your mouth, are richly gooey, and best served while warm, swimming in ice cream. It would be blasphemous to call this recipe anything of the same name. If you are in the mood for a real treat, by all means, have the REAL thing and love every single bite of it.

I make these for an everyday sweet treat. It's a healthy snack that I can feel good about eating, and it quenches my sweet tooth. Ok, here's the ingredients that I got from www.damyhealth.com and in parenthesizes I put what I used instead...

Brownie Ingredients:

• 1 Cup Pitted Dates (I used dried apricots because it's what I had on hand).
• 1 Cup Slivered Almonds
• 1 Cup Walnuts
• 1 Tsp Vanilla Extract
• 1/3 Cup Cocoa Powder (Use high quality)
• 1/4 Cup Chia Seeds
• 1/3 Cup Ground Flax ( I just used the whole seed)
• 6 Packets Stevia (I don't like super sweet so I only used 3)

Put all the ingredients in a food processor. I hate to say it, but if you have a cheap food processor then this is going to be a pain to make. I say this because my food processor is bottom of the line, and I am always fearful that it is going to burn out when I make this. After you mix it all to a paste like consistency, pour it into a brownie pan and freeze or refrigerate. This makes the mix all stick together a bit better. If the consistency doesn't seem to be sticking together in the food processor, add a bit of water or honey and that should do the trick.

Chocolate Frosting Ingredients:

• 3-4 Avocados (only needed 2, make sure they are soft)
• 1 Tbsp Vanilla Extract
• 2 Tbsp Agave Nectar (I used Honey)
• 6 Packets Stevia (again, only used 2)
• 1/2 Cup plus 2 Tbsp Cocoa Powder

Mix all of the ingredients in the food processor, then pour it on top of the "brownies". I know it sounds weird, being made with avocado and all, but I promise it is a rich and delicious icing!

 

See? So easy! I want to make something like this, but with pumpkin and spice instead of chocolate. I'll let you know how that goes!

Making it a Texas Fall

I know it sounds like blasphemy, but pumpkin isn't all the rage in the UK during Fall. People don't have pumpkin pie, or carve jack-o-lanterns, or even place pumpkins around their homes or work to celebrate fall and Halloween. So, with that, comes a lack of canned pumpkin.

Really, pumpkin as a sweet isn't heard of here. The market sells whole pumpkins that people cook as a savory vegetable, but that's about it. These people actually think that pumpkin pie and bread sounds gross!

Pumpkin is my favorite thing about fall, and today I was in a mood to create pumpkin EVERYTHING! Thank God for Panzers, the little market by our flat that sells some American goods. They have a special American section, and today they had a display of canned pumpkin, pumpkin spice, marshmallows, and Texas Chili spices! Yum! I hit it up BIG TIME!

Firstly, I made this pumpkin bread today:

From http://www.anediblemosaic.com/?p=7181

 

Oh man, was it ever delicious! It is almost like cheesecake on the top. We have already eaten one of the loafs...in just one day! Definitely make it for a fall treat!

Since I had some left over canned pumpkin, I decided to make my own latte out of it. On the stove top, I poured in about 3/4 of my cups worth of almond milk (regular milk and me just don't mix well), lots of pumpkin pie spice, a couple of scoops of pumpkin, some stevia, and instant coffee. I whisked it together until it was hot, then poured it in my cup and enjoyed. Not really latte-y...the whisking and pumpkin made it pretty thick (and I mean that in the best way). I thought it tasted great!

To complete our Texas-fall night, we opened up the windows to feel the cool breeze (our radiators work a little too good and our place was steaming hot) and I made a huge pot of Texas Chili. Panzers sells a spice kit that is actually shipped there from Mongomery, Texas! Now, I know I could just use the spices I have to make chili...but it never turns out as good as when I use the kit. So, I cooked up the chili, added some carrots, onion, spinach, and beans, and voila! Would have been perfect with fritos, but we used some black bean tortilla chips instead, Delicious!

Feeling TOTALLY huge and full now, but really, isn't that what Fall is all about?