Parsnip Muffins

Holy Crap, the weather in Seattle is gorgeous!!! I almost can't deal with it! It hasn't rained in almost a week, and it's bizarre. Of course, for five of those days I was inside a building, either working or rehearsing. Very much like how today, on my day off, I'm sitting inside, writing this and cooking a pizza. I've also done laundry, made some cards promoting my show, and rehearsed for an upcoming audition. Hurray for productivity!! 


Now for the muffins. I've been wanting to make Parsnip Muffins since I saw them on Alton Brown in high school. I'm not using his recipe, because it's just too much. Food Network recipes are always more work than they should be. But I got parsnips in my CSA and I decided it was time! So here they are, Parsnip Muffins for your enjoyment! 


Funny story: I don't know what parsnips taste like. Even after I made these muffins. All I know is that these are delicious! 


Parsnip Muffins 
from cakestudent.com

Ingredients: 

         1/4 cup sliced almonds

         2 cups all-purpose flour

         1 tsp baking powder

         3/4 tsp baking soda

         1/2 tsp grated nutmeg

         1/2 tsp kosher salt

         3 whole eggs

         3/4 cup plain yogurt

         1/4 cup vegetable oil

         1 cup sugar

         2 heaping cups of grated parsnip (1 very large parsnip)

Directions: 

1. Preheat oven to 375F. Toast the almonds (on a baking sheet or pie dish) in the oven while preheating (about 10 minutes).
2. Combine dry ingredients (flour, baking powder, baking soda, nutmeg, salt) in a mixing bowl and stir well.
3. In a separate large mixing bowl, whisk together the wet ingredients (eggs, yogurt, oil) and sugar.
4. Stir the flour mixture and the parsnips into the large wet ingredient bowl until combined, but do not over stir. Once combined, scoop the mixture by 1/3 cup into a greased muffin tin. Sprinkle your almonds on top.
5. Bake for about 20 minutes or until golden.
6. Cool on a cookie sheet. Store in an airtight container or freeze in individual ziploc baggies.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Notes: 

- I didn't use any sort of nuts. However, I did add dried cherries. Next time, I'm adding cocoa nibs! 

- I used one cup Whole Wheat Flour, and one cup All-purpose. I think this made the muffins a little dry. But they were healthier! 

- Next time, I'm going to add some powdered ginger for zing. These can be a little bland.

Enjoy!  

Two Soups

In my desperate attempt to remain thin during the course of A Chorus Line, I've tried creating some vegetarian options for myself. I think I eat pretty well. I have my CSA so most of my food is organic and local. I work in chocolate factory, but even there my sweets intake has dropped. I don't keep potato chips or such around my house (I've been snacking on my Kale Chips!) And in an attempt to stop eating so many potatoes I found this substitute: Cauliflower Soup. I tried it. I'm not the biggest fan of it. But it's not bad! 


After a while though, I gave into the idea of more potatoes. I'd been seeing this next recipe in Edible Seattle for a while. The idea of chorizo, kale, and potatoes in a soup haunted me for a few days, I won't lie. I gave in, and the soup is delicious! 


So basically this is what I did during our giant Seattle Snow Storm. I made lots of soup and sad around my house! Hope you enjoy this and are far more productive than I! 


Cauliflower Soup
from allrecipes.com

Ingredients

• -2 stalks celery, chopped
• -1 onion, chopped
• -3/4 cup shredded carrots
• -2 tablespoons olive oil
• -1 head cauliflower, coarsely chopped
• -6 cups chicken broth
• -ground black pepper to taste

Directions

1. In a large saucepan over medium heat, saute the celery, onion and carrot in olive oil for 5 minutes, or until onion is translucent. Remove from heat and set aside.
2. Steam cauliflower in a colander over boiling water or in a steamer until tender. Mash.
3. Add the mashed cauliflower to the vegetable mixture, return to stovetop over medium heat and add the chicken broth. Pepper to taste and simmer for 15 minutes or until soup is heated thoroughly.

Notes:

- I added tofu when I blended this, so I could get some protein in there. 

- I wasn't a biggest fan of the texture. Next time, I'm going to try this by blending the cauliflower up for longer, as well as adding some sort of thickener. 

Potato Soup with Kale and Chorizo 

Ingredients:

• 5 tablespoons olive oil, divided
• 1 large onion, chopped (about 2 cups)
• 8 ounces fully cooked smoked Spanish chorizo or hot Calabrese salami, casing removed if necessary, chopped
• 2 teaspoons smoked paprika*
• 1 1/2 pounds russet potatoes, peeled, cut into 1/4-inch-thick slices
• 8 cups low-salt chicken broth
• 1 1/2 pounds kale, stemmed, torn into small pieces (about 16 cups lightly packed)
• 3 cups 1/2-inch cubes rustic bread (for croutons) 

Directions:

1. Heat 3 tablespoons oil in large pot over medium heat. 

2. Add onion; cook until translucent, about 8 minutes. 

3. Add chorizo and paprika; stir 1 minute.

4. Add potatoes and broth. Increase heat and bring to boil. 

5. Add kale; stir until wilted and soup returns to boil. 

6. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally. Refrigerate uncovered until cool, then cover and chill. Rewarm before serving.

Croutons: 

1. Heat 2 tablespoons oil in large skillet over medium heat. Add bread cubes and sauté until golden, about 10 minutes. Sprinkle croutons with salt and pepper. 

2. Divide soup among bowls. Top with croutons and serve.

Read More http://www.epicurious.com/recipes/food/views/Potato-Soup-with-Kale-and-Chorizo-241646#ixzz1kPT9Wnuq

Notes:

- I didn't use the bread croutons. I'm totally ok with that. This meal is hearty unto itself. 

Enjoy! 

Vegetarian Food

Sooooo I've been getting into a lot of CSA's, or community supported agriculture. I've posted quite a few things from those, but I got these from Full Circle Farms. They are so good. Prepare for more of these! 

Vegetable Frittata with Potato Au Gratin Crust

Ingredients:

-1 large Yukon Gold potato

-1/2 cup crumbled goat cheese

-1 tbsp butter

-1 medium yellow onion, chopped

-3/4 cup sundried tomatoes, packed in oil, chopped 

-2 cups fresh spinach, washed and stems removed

-6 eggs

-1 tsp salt-1/2 tsp ground black pepper-1/2 cup whole milk or heavy cream 1/2 cup Parmesan cheese, grated 

Directions:

1. Preheat oven to 350°F.

2. Generously grease a 9-inch pie pan.

3. Slice the potato into very thin rounds (use a mandoline if you have one). Lay the potato rounds in the bottom and up the edges of the pie pan. Sprinkle with half

the goat cheese. Lay the remaining potato rounds atop the cheese and then sprinkle with the rest of the

goat cheese.

4. Melt the butter in a pan over medium heat, and then add the onions. Sauté until translucent and beginning to caramelize, about 8 minutes. Add the sundried tomatoes and sauté for another 2 minutes. Add the spinach and sauté for 1 more minute until the leaves are wilted. Remove from heat.

5. In a separate bowl combine the eggs, salt, pepper

and milk or cream. Whisk well to combine. Pour 1/3 of the egg mixture over the potato layers, then add the spinach mixture and spread evenly in the pan. Pour the remaining egg mixture over the spinach. Sprinkle with the Parmesan and bake for 35-40 minutes or until the frittata is golden brown on top and does not jiggle in the center when moved.

6. Let cool slightly, then slice into 8 pieces and serve warm. 

Potato Chowder

Ingredients:

-3 tbsp unsalted butter

-2 medium leeks, white and light green parts halved lengthwise, washed, and chopped small

-1 tsp smoked paprika

-2 cloves garlic, minced

-5 to 6 cups low-sodium chicken or vegetable broth

-2 bay leaves

-2 1/2 pounds Russet potatoes, peeled and cut into 1/2-inch cubes

-1/3 cup sour cream

-Salt and ground black pepper-2 cups smoked salmon, roughly chopped 

Directions:

1. In a large, heavy pot or Dutch oven, melt butter over medium heat. Add leeks and cook until soft, about 5 minutes. Add paprika and garlic and cook for another minute. Add the broth, bay leaves, 3/4 tsp salt, and potatoes and simmer, partially covered, until potatoes are tender and easily smashed with a fork, about 15-20 minutes.

2. Remove bay leaves. Add sour cream to soup and simmer gently for another 2-3 minutes. 3. Adjust seasonings, adding more salt and pepper to taste.

3. Using an immersion blender or food processor, process soup until chunky-creamy, leaving lots of potato texture intact. If you prefer a creamier soup, blend until desired consistency, adding more stock as necessary. Mix in smoked salmon.

Best Baked Spinach (Seriously though, this is)

-3 pounds fresh spinach, washed and stems removed

-4 tbsp unsalted butter-1 medium yellow onions, diced Salt and pepper

-1 1/2 tbsp flour

-1/2 cup stock

-1/2 cup heavy cream

-1 tsp ground nutmeg

-Salt and pepper to taste

-1/2 cup grated Swiss cheese

-1/3 cup grated Parmesan cheese 1/3 cup chopped parsley

-2 tbsp fine, dry breadcrumbs 

Directions: 

1. Preheat oven to 375°F. Grease a 9x8x2 inch baking dish. 

2. Steam the spinach until leaves are just wilted, about 2 minutes. Quickly rinse under cold water to stop the cooking process and keep the green color.

3. In a large pan over medium heat, melt the butter and add the onions. Sauté until onions begin to caramelize, about 8 minutes. Squeeze excess moisture from the spinach and coarsely chop. 

4. Add to the onions and cook until all the moisture in the pan has cooked off.

5. Bring the heat to low and add the flour. Stir and cook for 2 minutes. Add stock, cream and nutmeg. Stir and cook for 2 more minutes. Season with salt and pepper. 

6. Spread spinach mixture in the baking dish. In a small bowl mix the cheeses, parsley and breadcrumbs. Sprinkle over the spinach.

7. Bake for 35-40 minutes or until lightly browned. 

Christmas Food

I'm too far behind! But now I have sometime, sitting around watching Law and Order SVU with my roomie. Nothing like some sexual abuse and Elliot Stabler to bring out the best of my food blogging! So for Christmas I made a bunch of things: Matcha Truffles, Egg Nog, Egg Nog Syrup, and Peanut Butter Cup Cookies. There was a lot of cooking on these days! 

Matcha Truffle 

from www.matchasource.com

-8 ounces heavy cream

-¼ cup maple syrup

-2 tablespoons brown sugar

-1 tablespoon matcha, plus another tablespoon for dusting

-12 ounces bittersweet chocolate, chopped finely

-Pinch of Matcha Salt or kosher salt

Directions: 

1- Bring cream to a simmer in a small saucepan over gentle heat, add the maple syrup and brown sugar, and stir until dissolved, about 2 minutes. Add 1 tablespoon of the matcha, stir until dissolved, and set aside.

2- Place the chocolate in a large mixing bowl and pour in the cream mixture. Mix thoroughly, and pour into a baking sheet lined with parchment paper. Smooth it out with a rubber spatula. 3- Cool in the refrigerator for about an hour.

4- Using a spoon, scoop out a heaping teaspoon, and make a ball using the palms of your hands. Repeat until all the chocolate is used – you should wind up with about 50 truffles. Line them up on a tray or plate, and dust them with the additional matcha, using a fine sieve. Top with a very light sprinkling of matcha salt.

Notes: 

- I didn't use salt at all. Also, rolling these is a pain in the butt! 

Egg Nog

from Full Circle Farm CSA

Ingredients: 
-4 egg yolks
-1/3 cup sugar, plus 1 tbsp
-1 pint whole milk
-1 cup heavy cream
-3 ounces bourbon (I used whiskey)
-1 tsp freshly grated nutmeg 4 egg whites* 


Directions:

1. With mild dish soap, wash four whole eggs in
cold water. Open and separate yolks from whites, discarding shells. In a standing mixer bowl, whip the egg yolks until lightened in color.
2. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. In a thin stream, add the milk, cream, bourbon and nutmeg and stir to combine.
3. Transfer mixture to another medium bowl. Clean and wipe out mixing bowl. Place the egg whites in the bowl and beat to soft peaks. With the mixer running, sprinkle in the 1 tbsp of sugar and beat until stiff peaks form.
4. Whisk the egg whites into the cream mixture.
5. Chill for 30 minutes and serve.


Notes:

- I didn't use bourbon; I used whiskey. And I didn't stir it in when I was supposed. I added it later on. Then I used it in the syrup!

Creamy Eggnog Syrup 
from dineanddish.net


-1 stick butter
-3/4 cup commercially prepared eggnog (full-fat version)
-1 cup granulated sugar
-1 teaspoon vanilla
-1 teaspoon baking soda


Directions:

1. In a large pan (make sure it is large, this syrup will grow when you add the vanilla and soda), place the butter, eggnog, and sugar.  Bring to a boil, stirring continuously.
2. Remove from heat and whisk in vanilla and soda (it will foam)
3. Serve over hot pancakes or waffles. Enjoy!

Notes:

- This is kinda sweet, so don't use all the sugar it asks for. Also, use the recipe from above! 

Peanut Butter Cookies

from iowagirleats.com

Ingredients 
-1 3/4 cups all-purpose flour
-1/2 teaspoon salt
-1 teaspoon baking soda
-1/2 cup butter, softened
-1/2 cup white sugar
-1/2 cup peanut butter
-1/2 cup packed brown sugar
-1 egg, beaten
-1 teaspoon vanilla extract
-2 tablespoons milk
-40 miniature chocolate covered peanut butter cups, unwrapped


Directions:

1. Preheat oven to 375 degrees F (190 degrees C).

2. Place your peanut butter cups in the freezer. (They will be easier to work with.)

3. Sift together the flour, salt and baking soda; set aside.

4. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk.


5. Add the flour mixture; mix well.

6. Shape into 40 balls and place each into an ungreased mini muffin pan.

7. Bake at 375 degrees for about 8 minutes.

8. Remove from oven and immediately press a mini peanut butter cup into each ball.

9. Cool and carefully remove from pan.

PS- this is not my picture.

Notes:
- I used regular Hershey Kisses because we had some. I also used a regular sized muffin tin because it's all I have. Dip this in milk. It's so good! 

Kale Chips

Life update! 


I have started rehearsals for A Chorus Line. And by started I mean have two music rehearsals. Which were amazing by the way. I've never seen a cast get harmonies so quickly. I am excited! 


I've been taking ballet at the Pacific Northwest Ballet, which is weird because everyone in there is a ballet dancer, and I'm a music theatre actor taking ballet classes. I look ridiculous, but it's good for me, I know. 


I have also been crazy busy preparing for Christmas at Theo's, getting in lots of hours. My Guinness Pudding recipe got chosen for our Social and Sale last week! Basically, people came into the store and we presented employee favorite ways to use Theo Chocolate! 


I've been looking at Community Supported Agricultures. The idea is that I'd buy into a farm and once a week I'd get a box of food, that is in season/fresh as can be! I've tried out Full Circle Farms. To be honest, I wasn't very impressed, since I paid a lot of money for things that were particularly ripe/or were kind of rotten already. Which defeats the purpose of CSA's, in a way. So next week I'm getting a box from Terra Organics. We'll see how this works out. 


Since I get fun things in my CSA boxes, I got a bunch of kale. And I had no idea what to do with it. So my  co-worker suggested kale chips. Well, they are freaking delicious! And way easy to make. And healthy and the perfect way to get some veg into my winter diet! 


ROASTED KALE CHIPS 

Ingredients

• -1 bunch kale
• -1 tablespoon extra-virgin olive oil, divided
• -1 tablespoon sherry vinegar
• -1 pinch sea salt, to taste

Directions

1. Preheat an oven to 300 degrees F (150 degrees C).
2. Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.
3. Put the kale pieces into a large resealable bag (or use a bowl if you don't mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly 'massaged.' Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet.
4. Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.

Notes:

- I didn't use sherry vinegar because I didn't have any. I used an apple cider vinegar, because that's what I did have. Still good! 

- this would be great with hummus, salsa, or any sort of dip. However the chips are small, and not exceptionally sturdy. 

Enjoy! 

Butternut Squash Recipes

Tonight is my opening night for Bean the Musical Fruit! And I'm so excited! So in honor of that, here are two recipes I made a while back ago. I normally don't eat squash. I'm not a big fan of the texture or the taste. But I was running low on ways to pack veggies and fruits into my diet. This was my compromise! 

Butternut Squash Mac and Cheese
created by Jessica Seinfeld

Ingredients

• Nonstick cooking spray
• 1 tablespoon olive oil
• 1 tablespoon all-purpose flour
• 1/2 cup nonfat skim milk
• 1/2 cup butternut or cauliflower puree
• 1 1/2 cups shredded reduced-fat Cheddar cheese (about 8 ounces)
• 4 ounces (almost 1/4 cup) reduced-fat or nonfat cream cheese
• 1/2 teaspoon salt
• 1/8 teaspoon paprika
• 1/8 teaspoon pepper
• 1 1/2 cups elbow macaroni

Directions

1- Bring a large pot of salted water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander.

2- While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.

3- Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, Cheddar, cream cheese and seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.

Notes:

- I didn't use non-fat cheddar cheese. That stuff is like wax and I refuse to use it. However, I did use low-fat cream cheese. That's ok. 

 - I also added tofu to my puree, so I had some extra protein in there.

Because I had extra butter squash leftover I decided to make a bread from it. And may I say, this bread was ridiculously good! I added Theo Chocolate nibs, because  I love those things, and it made it so good! I give tours at Theo and I talk about this bread every time I talk about nibs. This is the best recipe; the bread was moist, sweet and didn't taste like squash at all. I'm going to make more of this, I swear!

Butternut Squash Bread

from mybakingaddiction.com

Ingredients
1 cup butternut squash purée
2 eggs
1/2 cup vegetable oil
1/4 cup water
1 cup white sugar
½ cup brown sugar
1 ¾ cups all-purpose flour
1 teaspoons baking soda
½ teaspoon kosher salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cardamom

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.
2. In a large bowl, mix together the butternut squash puree, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom.
3. Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.
4. Bake at 350 degrees for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.

Notes
- I didn't  use cardamom, cos it's really expensive. Instead I upped the cinnamon and nutmeg and added ginger. That made a huge difference.
- Like I said, I used nibs in mine. I might add dried cranberries next time. Real chocolate chips can be used, or white chocolate chips maybe? This would be great for Thanksgiving! Mom, if you want me to make this before you get here, let me know!

Three Cheese and Tomato Torte

Sooooo here's a short synopsis about what my life has been for the past few weeks:

- Rehearsal, rehearsal, rehearsal. Auditions, auditions, auditions

- A lady backed into the side of my car. Though the damage was minor, I still had to take my car in....

- My birthday happened! And it was drunk, per usual.

- My house got broken into and my 2 month old Mac was stolen. I am still all sorts of not happy about this...

- I started giving tours at the chocolate factory! 

- I got a sewing machine

- I went to a chocolate dessert showcase!

- Halloween happened and I went out Saturday night and Monday night.  Sunday I auditioned for Rent. And Seattle does Halloween so well! Everyone puts in some serious effort and it shows!

Meh, so now that that's done, let's talk food! I used to have an amazing farmers market. It closed a few weeks ago, but this is one of the last recipes where I used the farmers market food. It's a Three Cheese Tart and it's basically like faux-pizza. I love it, it's so simple to make and delicious!

Three Cheese and Tomato Tart

from thekitchn.com

Ingredients:

- 2 ripe tomatoes, cut into 1/8-inch slices
- 1 sheet frozen puff pastry
- 3 tablespoons light mayonnaise
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons finely chopped basil
- Freshly grated Parmesan cheese, to taste
- Kosher salt and freshly ground black pepper

Directions: 
1- Preheat oven to 400°.
2- Lay out the tomato slices on a large sheet of paper towels. Cover with more paper towels and allow to drain for approximately 30 minutes (this is crucial to not getting a watery tart). Meanwhile, remove the sheet of puff pastry from the freezer and allow to thaw at room temperature for 30 minutes.
3- Unfold the puff pastry onto a parchment-lined baking sheet, pinching to close any holes in the seams. Using a fork, prick the dough all over to prevent it from puffing up during baking.
4- Spread a thin layer of mayonnaise over the entire puff pastry. Sprinkle evenly with shredded cheddar and mozzarella cheeses. Arrange the tomato slices over the cheese. Season generously with kosher salt and pepper. Grate a generous amount of Parmesan cheese on top and garnish with freshly chopped basil.
5- Bake for 30 minutes, until the pastry is golden brown and the cheese is melted. Remove the pastry from the baking sheet and let cool on a wire rack for 5 minutes. Cut into 9 squares and serve immediately.

Notes:

- I just used whatever cheese was around. I also didn't use kosher salt. Whatever! I kind of Iron Chef'd this one a second time and added sun-dried tomatoes, grilled chicken, and rosemary. Seriously, those were just hanging out in my kitchen.

- Fork the puff pastry really well, because both times I've done this at least one side puffs and ruins my pizza!

- It's never as crispy as I want. Maybe that's because of the cheese or because I eat this as leftovers. But the bottom will always be a little limp.

Enjoy!