25 May 2010

Make It: Fried Halloumi Cheese

As much as I’ve tried, I can’t stay away from cheese. High-quality, flavorful cheese just enhances ANY dish. Sometimes you just need a sprinkle to totally transform a dish.

So when I saw halloumi cheese at Whole Foods the other day, I had to get it (just ask Rachel… she practically had to drag me away from the display).

Halloumi is common in Greece and the Middle East. It’s usually made from a mixture of sheep’s and goat’s milk, and since it has a high melting point, it’s often fried or grilled. I looked no further than the package for cooking inspiration.

That middle picture was calling my name. I did exactly what the package said and fried it in virgin olive oil. Check the ingredient list… mint? Sweet!

After just a few minutes on each side, my cheese was nice and golden brown. Verdict? Good, but a bit too salty. I’m sure other brands have less salt. This one had just a bit much for my taste. I loved the texture and crispy outside. This would be a fabulous addition to a sandwich or salad.

Fried cheese… does it get any better?!

11 May 2010

Make It: Curried Kelp Noodles with Coconut Kale

Of course, I wanted to put my new curry powder to good use asap. And I had all these kelp noodles I had to use. I figured, why not throw some coconut milk in the mix and see what happens? Coconut + curry usually = a good time. I’m calling this a snack/side because it wouldn’t be quite enough for a whole meal (at least, for me!). Remember, kelp noodles are nutritious, but they don’t have many calories.

I recently compiled a recipe index (so check out your favorite Nutritionista creations!) and realized I hadn’t made a vegan recipe in a while. I kept this one completely veg!

You’ll need (makes two servings):

• 1 bunch kale, torn into bite-sized pieces
• ~2 cups kelp noodles
• 3/4 C coconut milk
• 1 T curry powder
• 1 T coconut oil
• salt, pepper, and crushed red pepper to taste

Make it: Saute the kale in the coconut oil on medium-low heat. When the kale starts to get a little browned, add the kelp noodles, coconut milk, and spices. Here’s the kale and noodles before adding the milk:

Let everything cook on medium heat for 5-10 minutes. Season again if necessary. Aaaand… you’re done!

A simple vegan dish that’s a little different from your average fare. Try it out!

20 March 2010

(Midnight) Snack Attack: Five-Minute Spicy Pepper Poppers and G-F Banana Walnut Muffins

Even though I usually take a break from cooking on the weekend, I managed to do a bit on my refreshingly unscheduled Saturday.

First up: Gluten-Free Banana Walnut Muffins

You’ll need (makes a dozen muffins):

• 2 ripe bananas
• 3/4 C walnut pieces
• 2 1/4 C almond flour
• 1/2 C honey (you could also use maple syrup)
• 1 1/2 t baking soda
• 1 1/2 t baking powder
• 4 eggs
• 2 t vanilla
• 3 t cinnamon
• 1 t nutmeg

Make it:

• Preheat oven to 350 degrees.
• Combine all ingredients except walnuts in a large mixing bowl.
• Mix well, then fold in walnuts.
• Grease muffin tin well, and fill cups up 3/4 of the way.
• Bake muffins for 20-25 minutes or until a knife comes out clean.

I basically ate like three muffins for dinner. Then, I went to see Alice in Wonderland. Good stuff. After I came back, I wasn’t exactly hungry for dinner, but I wanted a little snack. What I created fit the bill perfectly. Enter Spicy Pepper Poppers, my delicious version of bar food.

I just took half a de-seeded bell pepper, stuffed it with baby spinach and pieces of Kerry Gold Dubliner cheese (you could use any cheese you have/like, but I liked the sharpness of the Dubliner), and then microwaved the whole thing for about two minutes. After cooking, I added crushed red pepper (for the spice), salt, and pepper

The pepper got soft, but still had a little bit of crunch, and the cheese and spinach melted together. I swear, this was just as good as those fried jalapeno poppers. Definitely making that again.

Have a good Saturday night, kids!

8 March 2010

Anonymous asked: I love snacking (crunchy things). Is there something low-calorie that I can eat a good amount of? Eating 150 calories of chips just doesn't seem to help my craving.

Nope, 150 calories of most “snack” foods are going to be utterly unsatisfying and not at all energizing. Here are some good snacks for volume eaters:

• a huge plate of crudites with hummus or goat cheese (think crunchy veggies like carrot, celery, cucumber, bell pepper, etc.)
• kale chips
• homemade popcorn, air-popped or butter-popped (add nutritional yeast for even more fiber and protein)
• homemade veggie fries (use carrots, zucchini, sweet potato, etc. Bake them in the oven on a greased baking sheet at 400 degrees for half an hour, or until crispy.)
• crunchy fruit, like apples, dipped in almond butter

Honestly, for a low-calorie snack you can pretty much eat limitless amounts of, it’s raw veggies all the way!

5 March 2010

Day in Food: You’re a Jerk

When I think of jerky, I think of a) trucker gas stations and b) woodsy folk (do with that what you will). But when I saw this at Trader Joe’s, I had to try it. It’s made from organic beef raised without added hormones or antibiotics. Not to mention, as is the case with most TJ’s products, I recognize all the ingredients. Though I doubt it’s made from grass-fed beef, I’m willing to compromise because it’s PEPPER beef jerky, and that’s the next best thing after pepper steak, right? Right. It’s a good snack, and a great alternative to chips if you’re craving something savory or salty. I also just love the texture of jerky.

Nutrition stats per 1 oz serving:

Calories: 70
Fat: 1g (0g trans)
Carb: 5g
Protein: 11g

SOLD. I had about an ounce for a snack, plus some more baby carrots (not pictured, obv).