Sweet Potato Waffles (Or Sandwich, Whatever you Prefer)

Sort of tastes like a waffle. 8/10, would make again, but also add goat cheese to make it extra savory!

INGREDIENTS

  • 2 large eggs, divided
  • 1 small/medium sweet potato, grated
  • 1/4 tsp cumin
  • 1/8 tsp paprika
  • 1/8 tsp garlic salt
  • 1 tsp oil, plus more for waffle iron and frying pan
  • 1 cup kale, chopped
  • 1/2 medium avocado, sliced
  • Goat cheese
  • salt & pepper, to taste

Directions

  1. Heat waffle iron and grease well. Set aside.
  2. In a medium mixing bowl whisk 1 egg (or egg whites). Add in grated sweet potato (don’t forget to wipe it down–the extra water can be tricky, so grate it and then squeeze the water out)– it should be around a heaping cup–plus seasonings and 1 tsp oil. Mix well until thoroughly combined. Once waffle iron has fully heated, pack in sweet potato hash mixture into iron, covering all of the quadrants. Press waffle iron down gently and allow sweet potato to cook about 4-5 minutes, until lightly golden.
  3. While the waffle is cooking saute kale in pan with oil on medium heat until slightly crispy, about 3-4 minutes. Fry or scramble egg in same pan (remove kale or keep in, your choice) to personal preference.
  4. Once sweet potato waffle is ready gently remove with butter knife and transfer to plate. Layer on kale, fried egg, goat cheese, and avocado slices. Finish with salt and pepper if you wish and enjoy!

My birds couldn’t tell the difference between it and a traditional one, so they went to town eating all the vitamin-A rich things. #crazybirdlady

Strawberry Goat Cheese Salad with Toasted Pine Nuts

This salad is drool-worthy. Like, restaurants, seriously–take notes and sell this for like $14 a plate. It is so. good.

Ingredients

Green of some sort – arugula works well.
Toasted pine nuts, like 1/4th of a cup. Maybe less. Up to you.
Strawberries.
Goat Cheese.
Balsamic Vinegar

Directions

1. Toast some pine nuts. Turn your stove on lowish, toss your pine nuts in, and stir constantly until they start to brown. Don’t let ’em burn, keep stirring!

2. Chop your salad up, cut some strawberries, sprinkle some goat cheese, then add the pine nuts.

3. Drizzle with balsamic vinegar. We go to a specialty store and get a fig-flavored one for extra brownie points.

4. Drool a little because it’s that good.

5. Eat.

Really good with grilled duck. Just saying.

Spicy Chickpea & Quinoa Bowl

This has been the busiest. Month. Ever. We spent August gearing up for the wedding of the century (it did not disappoint–holy WOW, Kitty and Jim!) and have barely had time enough to breathe, let alone cook things we aren’t sure we’ll like.

During the wedding prep (it was a masquerade ball, so we didn’t want to stick out for the wrong reasons), Jason went to Montreal for his all-staff retreat, then my brother came to visit. We then went to Denver where Jas met all my various and sundry friends, and I then immediately headed to Chicago for my work retreat, and finally Jas just got back from New York.

We. are. tired.

xD Still, we’re back at it until the next travel bug bites us!

THIS IS SO GOOD! Spicy and filling and protein packed!

Deliciously spicy, satisfying, and filling chickpea dish. I’m actually not missing chicken (to which my beau is allergic, as he has recently discovered) much today!

Spicy Chickpea and Quinoa Bowls
Serves: 6 Servings
INGREDIENTS
  • 1 cup uncooked quinoa
  • 1 cups beef broth
  • 1 Tbsp olive oil
  • 1 Tbsp cloves garlic, minced
  • 1 onion, chopped
  • 1-2 jalapeños (seeded unless you’re crazy like us)
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 (15 oz) can diced tomatoes (save like half the juice)
  • 2 Tbsp tomato paste
  • 1 tsp. cumin
  • ½ tsp. red pepper flakes (or more if you like a lot of heat!) We used a tablespoon. Will probably use two next time.
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • Spinach/kale/green of choice
  • Fresh cilantro, garnish (optional)
  • Hard boiled egg, garnish (optional)
INSTRUCTIONS
  1. To make quinoa, rinse and soak for about 10 minutes in warm water. Bring 2 cups of beef broth (we used two cups of water and two bouillon cubes) to a boil in a small saucepan, drain quinoa and add to boiling broth. Add 1/3rd to half the can of juice from tomatoes. Cover and reduce heat to a simmer, cooking for about 15 to 20 minutes. Turn off heat and allow quinoa to sit for 5 minutes, then fluff with a fork; set aside.
  2. In a large skillet over medium-high heat, drizzle olive oil and sauté onion and garlic  and jalapeños until fragrant, about 3 minutes. Add the chickpeas, tomatoes and the rest of the ingredients (minus the cilantro), stirring to combine. Towards the end, add the cilantro.
  3. Cover the pan and simmer for about 10 minutes, stirring occasionally.
  4. To assemble the bowls, lay down a bed of greens, place ½ cup quinoa in each bowl and top with a heaping ½ cup of the chickpea mixture.
NUTRITIONAL INFORMATION (Ish. We added things.)
Serving Size: ½ cup quinoa + ½ cup chickpea mixture • Calories: 342 • Fat: 5.8 g • Saturated Fat: 0.5 g • Carbs: 62 g • Fiber: 10.2 g • Protein: 12.4 g • Sugars: 2.2 g • WW Freestyle Points: 4
Recipe adapted from EatYourselfSkinny.com. If you want a less spicy or all-vegetarian option, use their recipe instead of our modified one! IT IS SO GOOD!

Best Chocolate Chip Cookies Recipe – Allrecipes.com

These chocolate chip cookies were gooey and delicious – even I, Cookie Monster’s cookie-hating antithesis (there’s a childhood joke in there), LOVED these cookies. Will make again.

Ingredients
1 h – 12 servings – 298 cals

.5 cup butter, softened
.5 cup white sugar
1/4th cup honey
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1teaspoon hot water
1/4 teaspoon salt
1.5 cups all-purpose flour
1 cups semisweet chocolate chips
.5 cup chopped walnuts (optional)
White chocolate chips to taste.

Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla.
Dissolve baking soda in hot water.
Add to batter along with salt.
Stir in flour, chocolate chips, and nuts.
Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Adapted via Best Chocolate Chip Cookies Recipe – Allrecipes.com

Spicy Shrimp Stacks: Modified from Pinterest

When I was craving sushi like whoa, this dish totally hit the spot. The best part? Everything is cooked! ❤

Spicy Shrimp Sushi Stacks
Prep Time:10 minutes Cook Time: 20 minutes Total Time:30 minutes
Servings: 4

Spicy shrimp sushi stacks with layers of sushi rice, cucumbers and avocado in addition to the spicy shrimp!

Ingredients
For the sushi rice:
1 cup uncooked short grained rice, well rinsed <–We used brown.
2 cups water
2 tablespoon rice vinegar
1 tablespoon sugar
1 teaspoon salt

For the avocado and cucumber layer:
1 cup avocado, mashed
1 cup cucumber, diced
1 tablespoon lime juice
salt to taste

For the spicy shrimp:
1/2 pound cooked shrimp, diced
3 tablespoons mayonnaise
1 tablespoon sriracha

For the stacks:
4 teaspoons furikake

Directions
For the sushi rice:
Bring the rice and water to a boil, reduce the heat and simmer, covered, until the rice is tender and the water has been absorbed, about 20 minutes, before letting it cool for a bit.

Gently fold the mixture of the rice vinegar, sugar and salt into the rice.

For the avocado and cucumber layer:
Mix everything.
For the spicy shrimp:
Mix everything.

For the stacks:
Place the rice into the stack guides, pat down lightly, top with the avocado and cucumber mixture, followed by the shrimp mixure
Option: Change the cooked shrimp with your favourite sushi meat like raw tuna, salmon, etc.

Option: Add a layer of diced mango!
Tip: Use an empty can of soup with both ends removed to stack the layers.
Tip: Use a greased 1 cup measuring cup to stack the layers in and then flip it onto the plate.

Note: Furikake is a Japanese style rice seasoning that typically contains toasted sesame seeds, salt and shredded toasted nori.

Nutrition Facts: Calories 397, Fat 15g (Saturated 2g, Trans 0), Cholesterol 123mg, Sodium 735mg, Carbs 47g (Fiber 2g, Sugars 3g), Protein 17g

via Spicy Shrimp Sushi Stacks – Closet Cooking

You can also make this as poke if you’re hungry and don’t give an eff about presentation. It’d also be good with some smoked salmon instead of shrimp, likely. Mm. Now I’m hungry again.

Grilled Duck & Peaches w/ Balsamic-Raspberry Drizzle

This duck dish… omg. It makes one feel like royalty among plebeians.

Ingredients

Protein
Whole duckling

Spice Rub (Equal Parts…)
Japanese 7 Spice
Chipotle Pepper Flakes
Coriander
Tumeric
Garlic Salt

Other Stuff
Ripe Peaches – 3 Peaches
Frozen Raspberries (No Sugar Added) Thawed – 1.5 Cups Raspberries
Water (1/8th a cup)
Balsamic Vinegar (A Dash)
Goat Cheese – To Taste
Arugula (we used whatever we had for it)- (3 Cups)

Directions

  1. Preheat the grill. Make it hot. 😀
  2. Using a mortar and pestle, grind spices, then rub on quartered duck.
  3. While the grill heats, quarter peaches. Puree raspberries with water and balsamic vinegar (to taste). Put bed of arugula on a plate, scatter with goat cheese.
  4. Cook duck on grill until it’s done. Flip every five until done.
  5. Towards end, put peaches cut-side down on the grill; about five minutes.
  6. Put duck and peaches on top of salad. Drizzle with raspberry-balsamic sauce. Serve.

Tasty, right?

Shakshuka: Modified Recipe

This dish is one of our absolute FAVORITES. It is healthy and packed with flavor in the best way. Everyone should try it at least once! 😀

INGREDIENTS
3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon cayenne, or to taste
1-2 teaspoons of chili powder
1-2 teaspoons of onion powder
1 (14-ounce) can whole plum tomatoes drained juice, coarsely chopped
2-4 Jalapenos
Bell Pepper OR can of Rotel (Level of heat is your preference)
Can of tomato paste
3 to 4 Cups of Spinach/Kale
¾ teaspoon salt, more as needed
¼ teaspoon black pepper, more as needed
6 large eggs
Chopped cilantro (for serving)
Naan (for serving)

PREPARATION
1. Heat oven to 375 degrees.

2. Heat oil in a large skillet over medium-low heat. Add onion and optional bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes.

3. Blend: Pour tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Throw it into a blender along with remaining spices, jalapenos, spinach or kale, can of rotel (drained) or bell pepper. Blend until smooth, then pour into skillet with onion and garlic.

4. Stir in cumin, paprika and cayenne.

5. Simmer until tomatoes/paste have thickened, about 10 minutes.z

6. Gently crack eggs into skillet over tomatoes. Season with salt and pepper.

7. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with naan.

You can also add goat cheese to this, and it is AMAZING.

Modified recipe from Shakshuka With Feta Recipe – NYT Cooking

Leftovers: Use as a pasta sauce over noodles of some kind or over eggs, any style.