Sunday, August 24, 2014

Not your standard PB & J

The unfortunate truth is almost upon me. School starting soon... NOOO! Where did summer go?! Fine, if school is starting can I at least use that excuse to eat peanut butter and jelly every day! So i'm warning my paleo-friends, this recipe does have peanut butter. A paleo no-no, but a dems yes-yes! I can honestly eat peanut butter by the spoon. With some enjoy-life chocolate chips. I just revealed my deepest darkest secret.



So this recipe is not paleo but low carb and healthier than your average pb & j! I honestly eat this so much that I knew I needed to share it.

Ingredients:
Flax meal bread 
1/4 c. golden Flax Meal
1 tsp. baking soda
1 whole egg
1 tsp. vanilla extract
2 tsp. brown sugar
1 tsp cinnamon
pinch of sea salt
______________
2 tbs. Peanut Butter (I used Trader Joes unsalted, chunky)
1/2 ripe Banana, mashed
1 tsp. Honey
1 tb. Strawberry preserve (homemade is best, but store bought is good too. Just try to stay away from the heavy sugar ones!)

Directions:
To make the bread, mix together in a microwave safe flat center bowl. Nuke in microwave for 1 minute 20 seconds. Pop out and set on paper towel. One side (the one in the bowl) will feel spongy but will dry up.
Add mashed banana and honey to one side. Add peanut butter to the other side, mix in jelly and slam both pieces together. Boom. Time for class!!
~ENJOY! 
How do YOU customize the average PB & J?




Thursday, July 10, 2014

Summertime Stuffed Squash


It's kinda funny that my food posts have become TV show rants, but please.. have you guys seen One Tree Hill? Yes yes, again i'm behind the 8 ball here, but this show is like a fishing hook and I am the trout on the other end. I just made it, I think about 100 episodes in... it's been maybe a week? Yeah, I know. Couch potato to the extreme-o! But i've swapped the couch potato junk food for these squash boats! You really have to try them, they're about as addicting as this show.

Now, I can't seem to figure out... will Serena stay with Dan? I just made it to the part where they've broken up for the second time. I'm sort of frustrated because it's this cat and mouse game with them and it's like.. dude! Just get together here...this is sort of annoying but awesome all at the same time.

But on the other end of summer, i'm now working over 50 hours a week (didn't even know there were that many hours in a week) just to make rent and save up money to visit my bestie in London. So with all that time at work, studying for my GRE/MCAT and watching OTH I really need quick recipes that will hold in the fridge. Whole foods had these beautiful yellow squash the other day for sale and I instantly wanted to stuff them with just about everything! I tried a couple renditions and they were all pretty good but the one below was definitely the best. I've already made it 4 times since and it's been killer every time. I think the pesto really take it up a notch!

Recipe
4 Summer Squash (yellow ones), seeded and cut in half
Sea salt & Black pepper
2 tbs. Pesto
1/2 c. Cherry Tomatoes (I like the different colored ones)
1/2 c. Red Onion, sliced
Sprigs of fresh basil
1/4 c. Sun dried Tomatoes


Directions:
Preheat oven to 325 deg F. Cut squash in half and scoop seeds out with the back of a spoon.  Sprinkle halves with salt and pepper and bake in aluminum-lined baking dish cut side up for 25 minutes. Squash should be very tender but still hold their form. Spoon in 1/4 tbs. Pesto into each side. Load in cut cherry tomatoes, red onion, sliced basil and chopped sun dried tomatoes. Place back in oven on a low broiler setting for 10 minutes. 

~ ENJOY!

Bear in mind that this is a highly individualized recipe! You can basically fill it with whatever you want! Some renditions i've tried before are:
— spinach, goat cheese and artichoke hearts
— ground turkey, roasted red pepper spread, black olives
— ground beef/seitan, cumin, bell peppers and onions (saute them before) 




What would YOU put in your boats? 

Wednesday, July 2, 2014

Eggplant Bun-licious Burger

I know what you're saying... what in the world is happening? Did she just seriously make a no bread burger— how original, everyone does that! So yes, a "burger" means: bun, meat, and more than likely some cheese. Well thats the definition our culture has given it anyway. I know everyone has come up with various types of bread substitutes and believe me i've tried them all. By far the eggplant is the most complex flavor profile i've ever had. So this is my non-bread burger.

Plus, if you've been following along (which I hope you have been) we like to keep things in season/local here on Make With Your Hands. Since it's summertime, theres no better time to go outside and get the grill working and using things like eggplant which is at it's prime in the summer

It's literally a party of flavors in your mouth. Nothing is better than caramelized onions with meat and then that little hint of pesto comes in as the you bite through the crisp eggplant... ah! We're so close to 4th of July, this is definitely on the menu this year!
Ingredients
8 oz. 97%-lean ground beef
1 yellow onion
2 clove garlic, minced
salt and pepper, to taste
1 tsp. olive oil
1 american eggplant (the dark black ones)
1 tbs. olive oil
2 tbs. sea salt
2 tbs. pesto
1/2 c. baby spinach leaves
Directions:
 Cut up half of your yellow onion as small diced squares. The other half is sliced for caramelization. To prepare your burger meat, mix the ground beef, diced onions, minced garlic, olive oil (1 tsp) and salt and pepper. Separate in half (4 oz. portions) and place on griddle. Cook meat until internal temperature reaches 145 degrees (F).

Wash and slice up eggplant into 1/4" slices. Place on paper towels and sprinkle with 1 tbs salt. Allow them to sit for about 30 minutes until the water as been pulled out. I flipped mine over and did the other side, but you could skip this step if you feel enough water has been expelled. Season slices with olive oil and the remaining 1 tbs sea salt. Place in preheated 400 degree oven on the top rack. Slices should not touch each other. Cook for 20 minutes or until totally crisped (not burned).

To caramelize onions, place remaining onion slices in 1 tbs. garlic with a dash of sea salt and cook on medium heat stirring constantly.

Once everything's been cooked, you're ready to assemble. Take eggplant slices out and let them cool down so they definitely "dry up" and become crisp (about 5-10 minutes). Spread about 1/2 tbs. serving of pesto on the slices. Add baby spinach (1/4 c) to bottom, top with your grilled meat, onions and the remaining slices as your top bun!
~ENJOY! 

What's the most creative burger you've ever made?