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From Krike's Kitchen: Banza Recipe #4, Spicy Pesto Pasta with Roasted Tomatoes and Nectarines

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Today I'm making another pasta recipe using Banza chickpea pasta. If you haven't been following my previous posts, here's a quick recap: Banza contains two times the protein, four times the fiber, and half the net carbs of traditional pasta. Banza is vegan, gluten-free, soy-free, nut-free and egg-free. Banza is made from chickpeas, tapioca, pea protein and xantham gum. Banza is not paying me to speak on their behalf, but they did send me six free boxes of pasta. I have been using this free pasta to experiment with different recipes. In all previous weeks I've followed a recipe, but this week I challenged myself to create my own. I was inspired by recipes I've tried in the past but decided to go completely off-book and create everything from scratch in the moment. The result was a dish that has a creamy pesto sauce with a slight kick mixed with perfectly roasted savory tomatoes and sweet nectarines. 

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To me this dish screams summertime. I ended up using about a third of the tomatoes pictured here, plus two of the nectarines. While the oven preheated to 325, I sliced everything up and placed on a baking sheet covered with tin foil. 

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I sprayed everything with a little spray oil and sprinkled with a touch of sea salt. I baked for 15 minutes on one side, flipped everything over, and baked for 10 more.

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While those roasted, I assembled my pesto ingredients. I used 1 cup of soaked cashews (which I started soaking a few hours prior), 1/4 cup nutritional yeast, 1/4 cup olive oil, 1/4 cup water, a package of basil, a clove of garlic, a sliced jalapeño, and salt and pepper to taste. If you're sensitive to spice, you could make this with either a deseeded jalapeño or leave the jalapeño out entirely. If you want to kick it up even more, add another jalapeño or choose a hotter style of pepper like habanero. For me, one jalapeño with all the seeds was perfect. 

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There are few things I love more than throwing a bunch of ingredients into a food processor and ending up with something tasty. Making this thick, creamy pesto could not have been simpler.

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From there I boiled a pot of water and threw my pasta in. One thing I love about Banza is that it cooks rapidly. (Did I mention I'm not paid by Banza? I swear I'm not paid by Banza. I just love their pasta.)

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I know I mention this every time I make a recipe with Banza, but I again want to reiterate that it has the taste, texture and appearance of regular pasta. If you're nervous about a pasta made from chickpeas, rest assured there is absolutely no chickpea flavor. This just tastes like straight-up delicious noodles. 

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Look at those beautiful shells, all drained and rinsed. (Do not skip rinsing. If you do, you'll notice a real starchiness and stickiness.)

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I loved the hint of green that came out when I folded the pesto into the pasta, but I couldn't wait for the bold pop of color I knew was coming with the next step. 

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I've been obsessed with roasted tomatoes all summer, but I think the real showstopper in this dish is the nectarines. A little sweetness in each bite makes this pasta refreshing and memorable. 

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The whole recipe took about 20 minutes to make. It is packed with healthy fruits and veggies but does not taste like "health food." This dish got the seal of approval from my husband, who I don't think immediately realized that I hadn't followed a recipe to make it. For a quick, light summertime meal, I think this pasta is perfect.

FROM KRIKE'S KITCHEN: BANZA RECIPE #4, SPICY PESTO PASTA WITH ROASTED TOMATOES AND NECTARINES

INGREDIENTS:
1 box Banza pasta
1/2-1 cup cherry and grape tomatoes
2 nectarines
1 cup soaked cashews
1 handful basil
1 jalapeno
1 garlic clove
1/4 cup nutritional yeast
1/4 cup olive oil
1/4 cup water
Sea salt
Pepper
Spray oil

DIRECTIONS:
See above.

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Banza Recipe #2: Mediterranean Pasta

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Today I made my second recipe using Banza chickpea pasta and just like last week, I tried to keep things super simple to show how easy it is to throw a few ingredients together and create a healthy pasta meal. If you missed my first post last week, here is a quick refresher: Banza does not sponsor me or pay me, but they did send me six complimentary boxes of their chickpea pasta. The ingredients in Banza are chickpeas, tapioca, pea protein and xantham gum. Banza is vegan, gluten-free, soy-free, nut-free and egg-free. Banza contains two times the protein, four times the fiber, and half the net carbs of regular pasta. To find out more, including where it's sold and how to order, visit eatbanza.com.

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This week I went for penne, which I thought would blend with the ingredients nicely. You may recall that last week I forgot to rinse the pasta after I drained it and it had some gumminess. This week I remembered and it was perfect. 

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Since getting pregnant, I've been using a lot of new resources for recipes. One of my favorite resources is the Ovuline pregnancy app, which is where I found this recipe for Healthy Mediterranean Pasta. It's a super simple recipe and easily adaptable (I used vegan butter instead of regular, kalamata olives instead of green, and I subbed in garlic powder since I ran out of garlic. I also used veggie broth instead of wine and added a little bit of the juice from the olives to up the flavor). 

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Fun fact: When I was a kid, I hated cooked mushrooms. The only way I ever ate mushrooms was raw and dipped in A-1 sauce. These days, cooked mushrooms are one of my favorite things. 

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I again cannot emphasize enough how much this chickpea pasta looks, tastes and feels like regular pasta. 

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Remembering to actually rinse the pasta this time made ALL The difference. 

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You'll notice there aren't any artichoke hearts in this picture. The artichoke heart jar turned out to be the bane of my existence. After trying to open it for what felt like hours, I finally had to throw up a white flag and wait for Mike to come home and help me. This was a low point for me as a feminist. 

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Damn you, artichoke hearts!

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All put together — rascally artichoke hearts and all — this dish is just as delicious as it is pretty. Minus the artichoke heart fiasco it took probably 20 minutes to make, tops. For a quick weeknight dinner that somehow tastes both decadent and light, this really hit the spot. 

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A Weekend Away

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In what will likely be the last time the two of us are able to sneak away together for a long time, Mike and I spent our weekend at quiet cabin in the woods. The cabin is owned by friends who generously let us stay there and use all the amenities. I realized when we there that it's been way too long since we've had a few days with no TV, minimal phone usage, and plenty of time to just enjoy nature and each other's company. 

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In the absence of TV, I started and finished two books: a collection of essays by my talented friend Chloe Caldwell and another collection of essays by my author crush Lindy West. I loved both of them.

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On Saturday we went for a hike that went straight uphill but was ultimately worth the view. 

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We spent a significant amount of time working on a puzzle of various candies. It looks so sweet and innocent, doesn't it? I found my patience for it in spurts, and in between I read my books. My sweet husband worked diligently in my absence, exhibiting once again a level of patience that exceeds normal human expectations.

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We enjoyed a decadent meal at a French restaurant called Rendevous before allowing ourselves the ultimate indulgence of sleeping in until 11:30 on Sunday. 11:30! I was probably a teenager the last time that happened. We squeezed in another hike before Mike hit the hot tub and I basked in the sunshine. 

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Two food-related lessons I learned this weekend: The Not So Boring Bar and Grill in Boring serves amazing veggie burgers and Joe's Donut Shop in Sandy serves the best donuts. We ate our dinners out but made all our breakfasts, lunches and snacks at the cabin. Highlights of this included a sandwich we made both days with whole wheat bread, chili-roasted sweet potatoes (I roasted them the day before we left), nectarine slices, white cheddar and spinach. We also took some of our avocado-egg salad to eat with bread and crackers, plus grapes, kale chips, trail mix and mini vegan chocolate chip cookies.  

Other lessons learned: It really pays to get away, even if it's just for two days.

Sleeping in like a 14-year-old is possibly the most blissful activity on this earth.

Taking a break from technology and spending time in nature is so good for the body, mind and spirit.

I have the best husband (I mean, this is more a fact than a lesson. He just is the best.)

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From Krike's Kitchen: Avocado-Egg Salad

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Today I want to share the easiest, yummiest, healthiest egg salad recipe you could ever imagine. Egg salad has been weighing big on my brain lately because I've been craving it off and on for the last few weeks. Two weekends ago Mike and I finally made a special trip to Fred Meyer to get a grab-and-go egg salad sandwich, only to discover that our Fred Meyer doesn't make them anymore. Not only did they not have the sandwiches, they've apparently stopped making egg salad altogether. There were no tubs of egg salad to be found in the deli case. We picked up some potato salad instead. It was not the same. 

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A word about egg salad, and then a word about eggs in general: I don't crave egg salad very often. It is not a dish I could happily eat every week. But when I do get a hankering for egg salad, it is a craving so specific and so compelling, I will think about it for weeks. The worst part about egg salad is that it's a gamble. There is bad egg salad (which for me means the super mayonnaise-y kind) and good egg salad (the kind worthy of a fancy tea party). Bad or good, there is no substitution or replacement for an egg salad craving. 

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Eggs and I have developed an interesting relationship. I've discovered that I really love eggs — but only when I eat them rarely. They're not a daily treat for me. I generally feel healthier when the bulk of my meals are egg and dairy-free. However, going completely egg and dairy-free does not work for me. My body craves cheese. My body craves eggs. Certainly not every day, and sometimes not every week. But when I do crave dairy or eggs, I make sure to honor that craving. If you've followed my blog for awhile you know I'm a huge advocate of listening to your body. I am a longtime vegetarian, but I don't believe everyone was meant to be vegetarian. I'm a sometimes-vegan, and I definitely don't believe everyone was meant to be vegan. I think we're all meant to honor our bodies in whatever way that means for us as individuals. For me, eating eggs once a week or so works perfectly.

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This past weekend was hot in Portland. Temperatures reached up to 100 and the last thing either of us felt like doing was cooking. We still wanted to eat, though. I know there are people who are like, "It's so hot, I'm not even hungry!" but, uh, no. I can always eat. It was the perfect weekend to whip up some homemade egg salad. As I mentioned, I'm not a big mayonnaise fan. So we looked around the kitchen, threw a few things together and whipped up this amazingly easy and delicious avocado-egg salad. We are definitely not the first people to make egg salad using avocado, but we didn't use a recipe and just winged it. The results were delicious. 

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FROM KRIKE'S KITCHEN: AVOCADO-EGG SALAD

INGREDIENTS:
4 hard-boiled eggs
1 avocado
Lemon juice (I like things super lemon-y and used a whole lemon, but the amount is up to you)
Sprinkle of sea salt
Optional ingredients: parsley, basil, chives, dill or any other herbs (we kept things super simple and didn't use any)

DIRECTIONS: Once the eggs are cooled, peel them and smash them with a fork in a bowl. Add the avocado and smash together. Add the lemon juice and sea salt. Combine well. That's it! Serve with bread or crackers. This is probably enough for 4 servings, but we ate it all at once as a meal instead of a snack. 

The texture is creamy. The flavor is fresh. In my opinion, it tastes better than original egg salad. Using avocado instead of mayonnaise really lightens things up, so it's healthier than the original, too. The recipe is a win/win. Let me know if you try it!

 

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Cupcakes & Cocktails

Vanilla Cupcakes with Fresh Berries

Vanilla Cupcakes with Fresh Berries

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Mike and I hosted a Cupcakes & Cocktails party for Memorial Day and not surprisingly, he was in charge of the cocktails and I was in charge of the cupcakes. For his part, he infused vodkas (and gins, I think? I dunno — this wasn't my area) with ingredients like mint, black pepper, dill, cucumbers, basil and jalapeños. I personally haven't had a drink in 2016 but the crowd drank up his concoctions and seemed to love every sip.  

S'mores Cupcakes and Banana Split Cupcakes

S'mores Cupcakes and Banana Split Cupcakes

There was nothing "healthy" about this party, and I for one think there's some value in that. We're in another cycle where a lot of news sources are picking up stories about "the dangers of clean eating"  that suggest a rigid adherence to healthy eating leads to orthoexia, an unhealthy obsession with eating right. I've written in the past about the problems I have with these types of articles, which I think unfairly link clean eating with eating disorders when in fact the disorders are a result of overzealous rigidity and not the clean, healthy lifestyle I know and love. The lifestyle I know promotes balance and moderation, not severity. 

Apricot-Glazed Almond Cupcakes

Apricot-Glazed Almond Cupcakes

I think the best way to counter this popular view of clean eating as something dark, dirty and dangerous is to live a balanced life in which food is never the enemy. There are so many fresh fruits and vegetables in my diet, we empty our kitchen compost daily. I am the queen of whole grains and there's nothing I love more than a good tempeh or tofu. Nine times out of ten, I'll choose salad over fries. I'll choose water over soda. These daily choices make it so much sweeter on those days when I do go for the fries or the brownie or the root beer float or the nachos. I have those days too. They're infrequent and therefore they're special. I enjoy them without guilt or shame, which is how I think life should always be enjoyed. 

Root Beer Float Cupcakes

Root Beer Float Cupcakes

So maybe I fight back by making cupcakes. This is my way of showing the world: here's something I love. It's not particularly healthy, but I made it with my own hands and it tastes good and it brings me joy to share it. And I know my husband gets joy from sharing his fun cocktails, which also have no nutritional value but have the effect of bringing people together and offering refreshment on a hot, sunny day. And I know we'll eat salad for lunch today and everything balances out. 

Blueberry Lemon Creme Cupcakes

Blueberry Lemon Creme Cupcakes

I am obsessed with food in the sense that I spend a lot of time thinking about it, shopping for it, preparing it, and eating. I love finding delicious recipes. I love playing around with seasonal produce. I love discovering the flavors and textures my tastebuds respond to most. And though I spent my younger years being obsessed with food in a less healthy way, I now refuse to play the game that requires me to feel bad or guilty for eating a certain type of food or equate my self-worth with the items on my plate. There are times in life when you just want to eat a cookie and I refuse to believe there's anything wrong with that.  

Pineapple Right-Side-Up Cupcakes

Pineapple Right-Side-Up Cupcakes

So I make cupcakes. Sometimes I make really healthy cupcakes, the kind where I swap sugar for mashed banana and oil for avocado or unsweetened applesauce. Other times I make the full-sugar, full-fat, fully loaded versions. I think there's value in both. More than anything, I think there's value in gathering with friends on the patio on a warm day to enjoy food, drinks, and company. In fact, I think experiences like that are the most valuable thing in life. 

Eat cupcakes. Eat kale. Ride your bike all morning and sleep all afternoon. Order the salad instead of the fries. But every once in awhile, order the fries instead of the salad. Ditto for dessert: satisfy your sweet tooth with fresh fruit at the end of your meals. Then one day, go for the ice cream sundae. Enjoy every bite. This summer, enjoy the heck out of corn on the cob and fresh watermelon and big fruit salads and spinach and artichokes. Equally enjoy an ice cream cone or salt water taffy or s'mores here and there. 

Look around. Notice the people with you. Notice the environment you're in. Notice your mood. Notice your comfort level. Are you with people you love? Are you enjoying the scenery? Are you happy? Are you content? This is what matters. Whether you had a "perfect eating day" or you scarfed down cupcakes at a party, this is always what matters.  

P.S. Even those these weren't particularly "healthy" cupcakes, they were all vegan and six out of seven of them were gluten-free. I hate excluding friends with food restrictions from enjoying the foods I make and I love experimenting with ingredients to try and make dishes that work for everybody. 

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From Krike's Kitchen: Simple Watermelon Smoothie

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It's important to me to include some super simple recipes here because I think there are few things more annoying than looking at a recipe and realizing it requires a ton of ingredients and a lot of steps. When it comes to cooking (and life in general), I think simpler is better. A recipe with only a few ingredients costs less in both money and time. 

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My husband and I agree on many things, but I love watermelon and he is not a fan. I generally buy mini watermelons because they're small enough for me to eat on my own over the course of a week or so. I think watermelon is the quintessential summertime food but he doesn't like the flavor and texture.

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Imagine my surprise when Mike actually SUGGESTED we make watermelon smoothies for breakfast one morning. "But you don't like watermelon," I said, and he explained that a watermelon smoothie is not like eating a piece of watermelon. Excited to have him on Team Watermelon in any capacity, I didn't argue.

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We used frozen banana in the first batch of smoothies and found the banana flavor way too overpowering, so we switched it up and used strawberries the second time around. Much better.

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You know what else my husband doesn't like? Cucumbers. I'm married to a man who doesn't like watermelon OR cucumbers. But he's always full of surprises: just as he makes an exception for watermelon smoothies, he also happily tolerates cucumber-infused vodka. 

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Luckily, watermelon and cucumber nearly sums up ALL the foods Mike doesn't like. Having a partner who happily eats everything I make, no matter how kooky, is priceless. It makes it a lot more fun to experiment around the kitchen when I know he'll want to sink his teeth into whatever I end up making — and even more fun to collaborate together in the kitchen.  

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We got our Thai basil from an Asian grocer near our house, but any type of basil will work for this recipe. 

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FROM KRIKE'S KITCHEN: SIMPLE WATERMELON SMOOTHIE

INGREDIENTS:

3 cups watermelon
2 cups frozen strawberries
1/2 cup milk of your choice (I used an almond/ coconut combo)
Handful of mint
Handful of basil
Sprinkle of chili powder or cayenne

DIRECTIONS: Throw everything into a blender or food processor. Blend well. This makes enough for 2 servings. 

 

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