Friday, June 28, 2013

There is nothing like reading a book outside while soaking in the sun on a summer's day....Nothing. I mean attempt to do that in the blistery cold weather when December and January roll around, no thank you Sitting by the indoor fireplace roasting marshmallows seems like a much better option. Other than reading outside or swimming in the pool, BBQs and parties are the big event this time of year. And for me, the little appetizers are almost as fun as sipping on a cold margherita or chilled beer.
Yesterday, I created an adorable, tasty starter that is easy to eat with your hand. Yes, hand. No need to grip these babies with both, leaving you room to enjoy a refreshing drink with the other. Behold the zucchini parm coins. These little finger foods are perfect for serving up at any get together. They are simple to make, healthy and full of flavor.
 
Zucchini Parm coins

 

 

 
 1 zucchini
 

1 cup panko breadcrumbs
2 teaspoons nutritional yeast
1 teaspoon Mrs. Dash table blend
1/2 teaspoon Italian seasoning
1/2 teaspoon sea salt
 
2 egg whites
few dashes hot sauce

1 8oz can no salt added tomato sauce
1 teaspoon sugar
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon McCormick's minced onion (dried)
 
mozzarella cheese
 
1. Preheat oven to 400 degrees.
2. Mix together the breadcrumbs, nutritional yeast, Mrs. Dash Table Blend, Italian seasoning and salt.
3. Cut the zucchini into thin coins.
4. Mix together egg whites and hot sauce
5. Coat in the egg white mixture and cover up the zucchini with the breadcrumbs.
6. Place on baking sheet lined with parchment paper or aluminum foil. Pop in oven for around 10-12 minutes.
7. For the sauce, mix together the tomato sauce, sugar, Italian seasoning, garlic powder and minced onion.
8. Take out and place a dollop of sauce on each of the zucchinis and cover with cheese.
9. Place back in oven for another 3-4 minutes until melted, starting to bubble.
 
 


Tuesday, June 25, 2013

We rarely eat fish in the Ross household, well except when my dad cooks up his paella. After witnessing Rachael Ray put together a black cod smothered with curry sauce yesterday on TV, I needed to give it a try. Let's talk about this sauce for a second, it is creamy, savory and fragrant; if you enjoy curry, this is the dish for you. Andddd I developed my own spice blend! I researched the flavor profiles that make up this palatable powder and formulated them into my own mix. It is delicious! I am very proud of it. If you want to whip up this magnificent fish dish, here is the recipe, and if you are wondering about my spice blend.. this is it:
 
 Curry spice blend
1 teaspoon coriander
1 teaspoon onion powder
1 teaspoon ground mustard
1/2 teaspoon turmeric
1 teaspoon cumin
1 teaspoon seafood seasoning blend
1/2 teaspoon ground ginger
1/4 teaspoon seasoned salt.
 


 

Monday, June 24, 2013

For me, the key component to great meatballs is the sauce that is soaked into the meat, creating a delicious, tangy coating. Obviously texture is important as you wouldn't want the meatballs to be tough and dry, making the eating experience less than desirable. I have become addicted to Trader Joe's meatless meatballs. No, I am not a vegetarian, but how could you resist meatballs that are deliciously flavored and not dry at all?
When I noticed how much sodium my bottled tomato sauce contained, I realized that I could simplify this by whipping up my own concoction. We had a tiny can of unsalted tomato sauce in the pantry and after pouring that into a bowl, I added some spices to give the sauce that extra punch of flavor it needed. This sauce is sweeter than your average Ragu, but it is delicious!
 
Low-sodium tomato sauce
 
1 8 oz can no salt added tomato sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1/4 teaspoon seasoned salt
1 heaping teaspoon apple jelly
 
 
Mix together the ingredients creating a smooth consistency. Heat up in stove and pour over favorite meatballs. Enjoy!
 
 
 

Thursday, June 13, 2013

Being sick suckkksss. My appetite is gone, my thirst is right there with it and I have been staring mindlessly at the computer screen for thirty minutes. I hate the aches and pains, soreness of the throat and around the clock sleepiness, not to mention the lack of motivation to move. Plussss I had to cancel my rendezvous tonight in the citay for some great Cuban food. Oh well Matzoh ball soup it is.

Wednesday, June 12, 2013

Hey guys! You should follow me on Twitter- @Foodandlife18. I have actually had this account since the beginning of the year, but started tweeting more regularly in the last few weeks!

Monday, June 10, 2013

I have been on a brownie kick recently, if you haven't noticed from my last post. Today, I decided to make peanut butter and jelly brownies-well, kind of. I started eating sunflower seed butter from Trader Joes, and it is delicious! It is just as creamy as regular peanut butter and the taste is very similar to original PB. I found strawberry jam on sale today in Fairway so I used that in the brownies as well. My attempt at making PB&J brownies didn't go all as planned. Instead of bringing the taste buds back to your childhood days with the classic sandwich, this dessert turned out to taste just like fudgy, gooey deliciousness. Enjoy!
 
                     Gooey chocolate brownies
 
                
 
1/3 cup brewed coffee
1 tablespoon butter
2 tablespoons dark chocolate chips
1/2 + 1/3 cup organic coconut sugar
 
1/4 cup brown sugar
1/2 cup cocoa powder
1 teaspoon sea salt
1/3 cup peanut butter/sunflower seed butter
 
1 tablespoon jam
 
1/2 cup unsweetened vanilla almond milk
1/3 cup water
2 teaspoons vanilla extract
1 cup oat flour
1/2 teaspoon baking soda
1/4 cup dark chocolate chips
 
 
1. Preheat oven to 350 degrees
2. Mix together coffee, butter and 2 tablespoons dark chocolate chips and microwave for 35-40 seconds. Stir when remove from microwave oven.
3. Melt Peanut butter/sunflower seed butter in pan and mix together with water and vanilla extract.. Mix in jam and add almond milk.
4. In another bowl, mix together sugar, cocoa powder and salt.
5. In a different bowl, combine flour and baking soda. Mix in the chips.
6. Combine all the mixtures (both wet and dry)
7. Pour batter into sprayed baking sheet.
8. Cook for 30 minutes. Let rest before cutting into.
Adapted from Whipped


Friday, June 7, 2013

Being cooped up inside a house on a dreary day has its perks. I got some work done and I baked brownies. However, I still have to clean my room and do some laundry.. meh.
I am really excited about these brownies.. they are fudgy and jam-packed with nutrition. When I saw the recipe from Whipped last night, I knew I wanted to try it with my own spin. You could make these vegan and gluten free, just swap in some rice flour for the oat.
 
 
Banana chocolate fudgy brownies:
1/3 cup brewed coffee
1 tablespoon butter (Earth-balance if vegan)
1 ounce of Hershey's chocolate (I used 3 fun-sized candy bars, broken up into tiny pieces)
2/3 cups coconut sugar
1/4 cup brown sugar
1/2 cup cocoa powder
1 teaspoon sea salt
1 very ripe banana
1/4 cup unsweetened vanilla almond milk
1/3 cup water
1/3 teaspoon banana extract
1 cup oat flour
1/2 teaspoon baking soda
1/4 cup chocolate chips-I used butterscotch
 
 
1. Preheat oven to 350 degrees
2. Mix together coffee, butter and Hershey's chocolate and microwave for 35-40 seconds. Stir when remove from microwave oven.
3. Mash banana and mix with water and banana extract. Add almond milk.
4. In another bowl, mix together sugar, cocoa powder and salt.
5. In a different bowl, combine flour and baking soda. Mix in the chips.
6. Combine all the mixtures (both wet and dry)
7. Pour batter into sprayed baking sheet.
8. Cook for 30 minutes. Let rest before cutting into.
Adapted from Whipped.
 

Thursday, June 6, 2013

So I am beginning to have major Moe's withdrawals. I don't understand why they had to shut down the one that was merely five minutes from my house. Such a shame! I feel as if I am consistently taking out from the same restaurants for lunch, if my laziness beats my willingness to cook. Oh well! I guess I will just have to find other substitutions that will compliment my cravings. In the meantime.. here are some meals I have enjoyed recently.

Spicy California Roll from Trader Joes

Sweet potato roll and spicy yellowtail with apple from Kumo


Attempt at making vegan mac n cheese

Mushroom fettucini from Trader Joes

Chopped salad from Town Bagel

Monday, June 3, 2013

It is no secret I am a habitual snacker. Whenever I have a free second, it seems that I go rummaging through the pantry to satisfy my hunger. No matter how much food we may have in the house, it doesn't seem to be enough for me to call it quits. Luckily, I have come across this healthy snack from Chloe's soft serve that easily makes snacking for me less guilty.
 
 
Oven-baked strawberries.
 
 
1. Set your oven to 210 degrees.
2. Place strawberries on a baking sheet and set to cook for three hours.
3. After finished cooking, take out and drizzle some honey for added sweetness.
4. The strawberries should be gummy and delicious!