Juicing…like a Boss!

So in my small attempt to balance my life (and my weight) after having a baby. I decided to start juicing. I settled on the Breville Juice Fountain Plus, like the one used in "Sick, Fat, and Nearly Dead." It had the best reviews and was noted for being cost-effective and good for even non-juciers. So far I really like it. It easier to clean, if you clean it regularly, after juicing is the best time to clean it. So some people complained about the scraps not being super dry. And now I get why, but the amount of juice I get is sufficient.

Now to be honest I initially wanted to do 2 to 3 juices a day. But it's hard to do that plus prepare an actual meal and watch a baby. So that will come later. I also plan on making ice cubes and popsicles with my juice…also coming later. Maybe soup in the winter…coming later. But here now, juice. So far what I have done is use the recipe book and the internet for inspiration. So far I haven't been too disappointed. My basic juicing suggestions are here, along with some things I have learned….

- Strawberry juice is just ok, most soft fruit is better eaten than juice.
- Riper fruit should be eaten or baked for maximum enjoyment
- Apples, Pears, and Oranges are natures natural juicing sweeteners
- Celery flavor is strong just like in regular cooking (I don't mind, personally)
- A little ginger goes a long way (seriously like 1/2 inch)
- Taste is subjective, mix and match your favorite fruits and veggies for a drink that tickles your fancy

 Carrots, beets, ginger, apple

 Mango, spinach, apple

Beets, carrots, orange, apple, ginger

 

 Cucumber, parsnips, pear, orange

And as far as eating with your eyes first, the colors are amazing. I'm always excited once I've finished juicing to taste the finally product, wishing you the same. Happy Juicing! 

Reminiscing…Catering Dreams

I have had the chance to cater several events. And as the natural process would go, I think I get better with each one. One of favorites so far was a bridal shower May 2013. It was my first since my move to NYC. I've felt a bit stifled in my catering quest since moving here because of my small living quarters. It's hard to showcase my skills with my limited space. But in some twist of fate, my skills were requested without me even having to prove my skills. And not to toot my own horn, but I showed out! Most of the recipes were made on the spot, and were my first time attempting.

Here's what was on the menu:

Drinks:
Strawberry, Basil Water
Lemon Lime Water
Lavender Lemonade
Assorted Teas
Sparkling Cider

Main Menu:
Veggie BBQ Meatballs
Mini veggie Sliders (w/ Soy glaze, Swiss cheese, and a pickle)
Strawberry Salad (mixed greens, thinly sliced red onion, strawberries, glazed pecans (this can be on the side), and feta with raspberry vinaigrette
Fruit Salad (strawberry, kiwi, blueberries, strawberries, watermelon)
Mini pumpkin sage biscuits with fried "veggie" chik'n
Spanakopita (Costco frozen)
Olive Focaccia (w/ mozzarella) with marinara dipping sauce
Stuffed Mushrooms

Here are some pictures:

I'm still working on presentation. I have the food portion down, all in due time. If I had my wish I'd cater for a living. I love the satisfaction that comes with cooking for people. And it's something I'm strongly considering as my next career choice. Who knows what the future holds...

Brussel Sprouts Two Ways

I can count the times I've had Brussels sprouts on one hand. So I wanted to challenge myself to get to know them more.

So I tried brussels sprouts two ways, first sautéed like I cook my cabbage and then roasted in the oven.

My sautéed brussels sprouts were hit with my husband. Two tablespoons of melted butter, 1/2 teaspoon of garlic salt, and 1/2 shallot. I cut brussels sprouts in half and sauté until they start to caramelize a bit.

Next I tried roasting them. I put them in a bowl and toss with 1 tablespoon of Olive oil, 1/2 teaspoon salt, 1/2 teaspoon crushed red pepper flakes, and a sprinkle of pepper. Roasted them at 450 degrees for 15 mins, remember to turn them occasionally. Once they are out of the oven, sprinkle with rice vinegar and drizzle with honey. Sweet, sour and spicy all in one!

Definitely adding these fun little super foods to my repertoire. Until new time!

Making Oatmeal Fun

When I was younger I HATED oatmeal. But once I decided to get healthier I decided to incorporate it back into my diet. And eventually brown sugar and fruit got boring. So I came up with some exciting recipes that keep my oatmeal fresh throughout the week. And I used ingredients mostly found in my pantry/fridge.

Simply cook your oatmeal like you normal do, and include these fun toppings. Recipes are based off individual servings.


Apple Crunch

1 medium-sized apple, diced
1 tbls brown sugar
1 tbls butter
1 tsp vanilla extract
1 tbls nuts of your choice

Melt butter in pan, add brown sugar and vanilla until almost caramelized. Add apples until soft. Top with nuts.

Banana Faux-Foster
1 medium-sized banana, diced
1 tbls brown sugar
1 tbls butter
1 tsp vanilla extract
1 tbls nuts of your choice
1/2 tbls bourbon, optional (if you feeling like the real deal)

Melt butter in pan, add brown sugar and vanilla until almost caramelized. Add bananas toss in sauce. Top with nuts and whip cream (or ice cream if you like)!

Oatmeal Sundae

2 tbls of chocolate chips

Drizzle of caramel sauce

Drizzle of chocolate

2 tbls nuts

Build like you would an ice cream sundae…go nuts (lol)!

Blueberry Cheesecake Crunch
1/4 cup blueberries
1 tbls cream cheese
1/2 tbls Agave nectar
2 tbls granola

Mix together cream cheese and agave, then add blueberries. Fold it into oatmeal and top with granola.

Thursday Tips - Freezer Food

I am a believer in "waste not, want not," so the means using every thing to the last drop. Of course, some things are easier than others. 

First up, left over fresh herbs. Most time I buy fresh herbs, it's for specific purpose. Once I use what I need, I'm left with an important decision: use them or lose them. For savory herbs, I suggest freezing them. Use an ice cube tray and place fresh herbs into tray with water or oil/butter for a delicious seasoning cube for later.

For sweet herbs, I suggest boiling them and making a simple syrup. These are great for infusing flavor into lemonades/drinks (I'll get more into this later) or unique desserts. Simply boil herbs with equal parts water and sugar.

 

Next, tomato paste…I know your thinking, doesn't tomato paste comes in a convenient little tube that can be re-closed and placed in the fridge? Yes. But the price on those tubes are way more expensive than the tomato paste that comes in the can. So I opt to buy the can, and freeze the rest of my tomato paste. Make sure to smooth it out and lay it flat, so when you need it just break off a piece and add to you dish. 

Finally, tofu. My mini tofu stockpile below. Freezing tofu creates a chewy flavor, it will appear to have a springy texture, similar to chicken. Also you can buy it when it's on sale and it'll keep, I suggest no longer than 3 - 6 months. Make sure when you thaw out your tofu, you "squeeze" out the 

excess liquid. Place tofu on cutting board, plate or in sink between two towels and place heavy object on top (book or multiple cans) to remove liquid. 

More to come…. until then happy freezing!!

Summer, Summer, Summer Time

It's summertime and that means fresh, light, and easy cooking. Summer also means bbq'ing and picnics, two of my favorite summertime happenings. However, since moving to NY, I have been unable to have a BBQ due to the fact that I live in apt without a balcony (with the current NY weather not sure when picnics will resume). And since I gave away my grill before I moved…I have to improvise. I made my own BBQ-esque picnic inside.

On the menu today we have kale salad, hot dogs and "grilled" corn. Hillstone and/or Houston's has this amazing kale salad with roasted peanut dressing (their veggie burger and house salad are also quite delish!) that I have to get every time I go. And since eating out is not always feasible. I had to learn how to make it at home. I found what I thought might be close recipe, Kale Salad with Peanut dressing.  And it was pretty good, the only thing I added was a tablespoon of peanut butter for added flavor. Enjoy!

Peanuts and parmesan

Kale, Cliantro, and Mint

Kale Salad with Peanut Dressing (with peanuts and parmesan)

Vegetarian Hot Dogs, Worthington, Big Franks

In my grilling pan (a lifesaver in a NY apt w/o balcony)

Oven-grilling for my corn

Soak in water then place in 450° oven in husks for 

15 minutes. Turn ever 5 mins.

Time to picnic and EAT!!

Seitan "beef" and Broccoli

As you will start to notice I like Chinese food. And lately, I've been trying my hand at some of my favorite dishes. Today I used some of my leftover seitan (recipe later) that I had frozen a while back for beef and broccoli.

Seitan "Beef" and Broccoli

3 tbls cornstarch
2 tbls water
1/2 garlic powder
1 medium onion, sliced
1/3 cup of soy sauce
2 tbls brown sugar
1 tbls rice wine vinegar
1/2 tbls of fresh ginger
1/2 tbls agave, optional (I like mine a touch sweeter)
2 cups of broccoli

Mix 2 tablespoons of cornstarch, 2 tablespoons of water, and garlic powder to a bowl with Seitan.

Saute onions to release a bit of their sweetness, then add seitan.

Add remaining tablespoon of cornstarch, soy sauce, brown sugar, vinegar, ginger, and agave. Lastly add broccoli, I add it last keep it firm and reduce overcooking.

Eat and enjoy with rice…I suggest long grain or jasmine.