Monday, May 31, 2010
The other day, I had another foodie sesh with my good friend Jen of Jen & Juice. We cooked up a breadless burger spread with goat cheese and topped with mizuna greens and an apple-red onion relish.
And on the side, grilled apricots with a balsamic glaze, glorious bleu cheese, and toasted walnuts. Oh baby.
Check out the recipes here!
Posted by Amanda Stuckey at 3:45 PM
Saturday, May 29, 2010
Am I the only one who didn't know that you can make ice cream out of bananas?
I mean, JUST bananas? Forgive me if I'm the only one completely amazed by this food miracle. No sugar, no heavy cream, no high-dollar and totally un-functional ice cream maker. Just. Bananas.
Okay, moment of enthusiasm over. I found this recipe from The Kitchn through a series of tumblr rebloggings. Though I was a little skeptical of fruit turning into something truly ice-cream-like, I gave it a spin.
And let me tell you. The Kitchn doesn't lie. And not in an, "Oh hey, I could kind of settle for this as ice cream" kind of way. The frozen bananas, when blended, turn into this light, lovely treat with the consistency of soft serve--but better. And, being a peanut butter junkie, I loved that flavor with the banana as well. But it would also be great with chocolate chips or coconut.
More added pluses! It's completely vegan and gluten-free, and way healthier than cream-based ice cream. I certainly have no guilt about snacking on a mug of this on another sweltering afternoon.
BANANA PEANUT BUTTER ICE CREAM
3 bananas, peeled
2 tbs peanut butter (or almond butter)
Cut the bananas into thin slices and arrange them on a plate. Freeze for about 1-2 hours. Remove the bananas from the plate with a spatula and blend in a blender or food processor. (I used an immersion blender in a bowl because it's all I have handy.) The bananas will resist you a bit at first but keep persevering. Soon, you will have a smooth, creamy mixture. Blend in the peanut butter. Et voila!
Tuesday, May 25, 2010
Okay, I know. I know what you're thinking. But stop--take a deep breath. Open your mind. Ready? Okay. I am absolutely not joking when I say this...
These kale chips were amazing.
You're skeptical, right? I don't blame you. I'll be the first to say that I'm highly suspicious of dark, leafy greens with odd names. Kale sounds weird. It looks weird. And you know what? When you bake it with a healthy dose of olive oil and salt, it is DELICIOUS.
The crunch! My god, the crunch. The crunch on these chips is (dare I say it?) ephemeral. In this form, they don't taste like a sinister leafy green. They taste like, well, chips! Salty, crispy in your mouth, snackable chips.
Not to mention that kale is loaded with calcium, iron, vitamin C, vitamin A, fiber--well, I could go on, but whatever. Strangely enough, I don't particularly care that kale is hyper healthy. These chips are just good. And no, I'm not kidding: totally craveable.
Oh and p.s. these don't even taste like kale.
CRISPY KALE CHIPS
1 bunch curly kale
About 3 tbs oil
1 tbs salt
Preheat the oven to 350. Rinse the kale and dry it thoroughly. Cut off and discard the hardy stems in the middle of the leaves. Cut the kale leaves into small (about 1 inch) pieces.
In a bowl, mix the kale with the olive oil and salt. With your hands, massage the oil and salt into the leaves until all the kale is covered. Spread the kale out onto a baking sheet and bake for about 11-15 minutes, or until nice and crispy. Mine took exactly 13 minutes.
Keep an eye on them, because they'll go from crisp deliciousness to burnt failure in seconds flat.
Posted by Amanda Stuckey at 3:52 PM
Saturday, May 22, 2010
Jen, my foodie friend, came over today. Since Texas is currently hotter than the deepest circles of hell, we decided to mix up something cold to drink. Lemons in the fridge, mint in the garden, agave in the pantry--the rest is history. This is so simple, but the mint seriously does gorgeous things with citrus/sweetness. A pitcher of this definitely made the whole unbearably-hotter-than-sin thing more bearable. I'm going to try this with limes next time.
Agave Mint Lemonade
1 cup freshly squeezed lemon juice
1 1/2 cups water
3/4 cup agave
10-ish mint leaves
Chop up the mint leaves and muddle them with a wooden spoon in the bottom of the pitcher. A little bit of agave speeds up the muddling process. Add the rest of the ingredients and mix well. Serve over lots of ice. I also suggest drinking with a straw on a back porch in the middle of the afternoon.
Posted by Amanda Stuckey at 7:46 PM