Quick and Easy

Farmer's Market Lunch Recipes Quick and Easy Vegetarian

Roasted Veggie Chickpea Buddha Bowl

written by Ali

With spring finally on the way for most parts of the country, why not make a roasted veggie chickpea Buddha bowl to celebrate? We are still a little bit on the cusp of having great produce back - our farmer’s market starts up next week, and I’m sure we’ll have access to things like spring greens and asparagus. However, our local food co-op has been upping their game in the produce department lately, so I’ve been stocking up on things like Japanese sweet potatoes, watermelon radishes, and fava beans. The favas never make it past snack status - I just love them too much to save them for a lunch dish. The sweet potatoes and the watermelon radishes, on the other hand, got to star in this roasted veggie chickpea Buddha bowl.

I also used fresh herbs from the patio garden. I’ve never brought an herb plant into my life and resisted using it immediately. In this case, while the chives are fully established, the Italian flat leaf parsley and the basil are already missing a few leaves before they even get into the ground. I was doing some research on sauces for Buddha bowls and came across a lovely idea for goat cheese and herbs being blended into a sauce. I can’t even begin to say how easy this dish ends up being.

Buddha bowls are so versatile - you can use just about any grain, roasted veggie, fresh veggie, legume and sauce. In this case, I sliced up some raw asparagus for a little crunch. I also used a wild rice blend that’s been lurking in the cupboard for a little while (might have moved it last year from Vancouver, might have bought it more recently than that). It’s definitely a healthy start to the week.

Yum

Roasted Veggie Chickpea Buddha Bowl

Ingredients

1 watermelon radishes
1 sweet potato
1 tablespoon olive oil
2 cups cooked grains
1 cup chickpeas
4 ounces goat cheese
1/3 cup finely chopped herbs

Instructions

Preheat oven to 375 degrees.
Slice the watermelon radish and sweet potato into 1/2 inch rounds. Place on a single layer on a parchment lined baking sheet. Drizzle with olive oil. Roast for 45 minutes.
To make the sauce, combine the goat cheese, herbs, and 3 tablespoons water and stir until smooth.
To assemble the bowls, place the grains in the bowl first. Divide the roasted vegetables, chickpeas and asparagus between the bowls. Drizzle with the goat cheese and herb sauce.
Serves 2. Can be doubled easily. Enjoy!

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April 29, 2018 0 comment

Foodie Parties Lunch Recipes Quick and Easy Vegetarian

Preserved Lemon Aioli Egg Sandwich

written by Ali

I made a preserved lemon aioli egg sandwich as my contribution to Food ‘n Flix this month. I figured as a good Food ‘n Flix hostess, I needed to make at least one egg focused recipe for this month’s movie: Runaway Bride.

First off, Runaway Bride is my all time favorite rom com movie. It helps that it’s the movie that introduced me to Miles Davis’s music (yes - I realize that will horrify most Miles Davis aficionados, but I’m really not sorry). It’s also one of my favorites because of the eventual realization of Julia Roberts’ character that she needed to figure out who she was before she could be functional as part of a couple. Not to get too deep here, but after getting married and then getting divorced in my mid/late twenties, I realized I really needed some time to figure out who I was before I ever got into another serious relationships. I, too, had no clue how I liked my eggs cooked - in both the most figurative and literal ways. I think that’s why I’ve always loved this movie.

As it turns out, I love eggs in all their variations. Give them to me fried, scrambled, poached, and hard-boiled. I prefer runny yolks in everything but scrambled or hard-boiled eggs. For the sake of simplicity though, nothing beats a hard-boiled egg. I have very fond memories of my time in the Marshall Islands when I’d buy a hard-boiled egg, a few local bananas and a cup of instant coffee for breakfast. I’ve carried that through with a hard-boiled egg and pickled veggies for a mid-morning protein snack. So for the purposes of this Food ‘n Flix post, I opted to make a simple preserved lemon aioli egg sandwich.

And it’s spring, my friends, which means it’s time for asparagus! In addition to the hard boiled eggs and the preserved lemon aioli, I roasted a bit of asparagus and tossed it on to my sandwiches. I might have just also baked some ciabatta rolls, though this isn’t totally necessary to make a great sandwich - any lovely bread or roll will do. I also have to admit that I went the simple route for the aioli - a little mayo and some preserved lemons. Feel free to improvise - add some chives or some other herbs.

One of the things I really appreciated about this simple recipe was that it was so easy to assemble for lunch at my desk. I kept my aioli, my bread, and my toppings separately and then just put everything together when I was ready to eat. It definitely made for a happy lunch these last few days.

Yum

Preserved Lemon Aioli Egg Sandwich

Ingredients

4 ciabatta rolls or 8 slices of thick bread
8 hard boiled eggs, peeled and sliced
1 bunch asparagus, roasted or sauteed in olive oil
4 tablespoons mayonnaise
4 tablespoons preserved lemon, finely chopped
2 tablespoons finely chopped chives or two teaspoons of dried herbs (Herbes de Provence or similar)
Salt and pepper to taste

Instructions

Combine the mayonnaise, preserved lemon and chives or dried herbs.
Divide the preserved lemon aioli between all slices of bread or rolls. Layer the asparagus and sliced eggs on top. Sprinkle with salt and pepper.
Serves 4. Enjoy!

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March 28, 2018 2 comments

Lunch Recipes Quick and Easy

Ten Easy Lunches for a Busy Week

written by Ali

I’m delighted to be posting ten easy lunches for a busy week. This felt like such a timely post because this week is going to be busy! I’m cheered by all of these beautiful lunches though. Each would help me get through the day without any problems.

First up is this lovely Beet Salad Lunch Wrap from Tinned Tomatoes. I’m going to be keeping this one handy for beet season!

Granola Crunch Apple-Peanut Butter Sandwich Wraps from Two Healthy Kitchens is sure to satisfy.

Smashed Chickpea Avocado Feta Sandwich from Innocent Delight is a yummy looking lunch. I wouldn’t mind eating this at my desk at all!

Le Petit Eats makes fantastic Salmon Poke Bowls

Hummus Flatbread is a great way to make use of summer’s bounty - pin this one for tomato season!

I love bacon, but I’m super intrigued by Fried Dandelions vegan coconut bacon in this Avocado Toast with Coconut Bacon recipe. Plus - avocado - what could be better?

This Chicken Salad from Beyond the Chicken Coop looks so refreshing! Plus - it’s got bacon in it. (Did I mention I love bacon?)

The Best Salmon Melt from Erica’s Recipes is a great rainy day lunch. I can imagine eating this with salmon fresh caught.

Salmon Salad with Dijon Sauce from Champagne Tastes is another great way to enjoy salmon in your lunch.

Crunchy Black Bean Tacos with Fresh Salsa from Hello Little Home is a great looking alternative to a sandwich.

What are your favorite easy lunches? I’d love to know in the comments below!

March 5, 2018 1 comment

Appetizers Breakfast Foodie Parties Holiday Recipes Quick and Easy Snacks Vegetarian

Deviled Eggs with Preserved Lemon and Dukkah

written by Ali

Deviled Eggs with Preserved Lemon and Dukkah are a fun way to use up extra hard-boiled eggs. And since Easter’s right around the corner, this is definitely a recipe worth pinning for later. I was inspired to make this recipe as part of this year’s #FoodBloggerLove. I have so much fun with this event! Bloggers are paired with each other and get to surprise one another with a great recipe. This year, I was so lucky to have Colleen from Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice as my assigned blogger. Let’s just start with I so totally love the name of her blog! The whiskered companion is a Bengal cat named Lady Brenna of Fairfax. Oh and how I can relate to the joys and challenges of cooking with whiskered companions. After all, we have three cats, one of whom is a total food fiend (recently, she raided our emergency/earthquake rations and pulled out animal crackers. Yes - animal crackers. Never mind that she’s fifteen years old and a croaky old lady calico and shouldn’t be eating carbs or sugar. And she was maaaad when we took them away from her. One of my glass mixing bowls paid the price for that one) Plus, the dog who thinks she’s a cat. So, yes, Colleen’s food blog was right up my alley.

While I absolutely love all the great baked goods on the site (please - someone make this ginger and peach jam cake for me), I was equally impressed by all the deviled egg recipes on Colleen’s site. So, I decided to do a deviled egg recipe showcasing two of my current favorite ingredients - preserved lemon and Dukkah spice. These deviled eggs are so delightfully spring-y. The yellow of the preserved lemon and the egg yolks is sure to make you smile on a rainy day.

I entirely envision curling up with a plate of these, a good crisp white wine, and a cat on some early spring evening. But let’s be real - the snuggling cat part is pretty unlikely. The wine and the Deviled Eggs with Preserved Lemon and Dukkah on the other hand, are a sure thing.

I tried for a heart here, because #foodbloggerlove and all. Unfortunately, my eggs weren’t really cooperating with me.

Yum

Deviled Eggs with Preserved Lemon and Dukkah

Ingredients

6 hard boiled eggs, peeled
3 teaspoons mayonnaise
1 tablespoon finely chopped preserved lemon
1 teaspoon Dukkah spice

Instructions

Slice each hard boiled egg in half. Remove the yolk and combine yolks with the mayonnaise, preserved lemon, and Dukkah spice. Whisk until smooth (add a bit of water if needed to smooth the mix out).
Pipe or spoon the mixture into the egg whites. Serve with a small slice of preserved lemon as a garnish.
Enjoy!

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I encourage you to check out Faith, Hope, Love and Luck Survive Despite a Whiskered Accomplice.

And check out all of Colleen’s social channels:

Facebook: https://www.facebook.com/faithhopeloveandluck
Pinterest: https://www.pinterest.com/luckybrenna/
Instagram: https://www.instagram.com/faith_hope_love_and_luck/
Twitter: https://twitter.com/LuckyBrenna

February 12, 2018 5 comments

Dessert Quick and Easy

Chocolate Quicksand Pudding

written by Ali

Rainy, gloomy days have made me long for a comfort dessert. So I made chocolate quicksand pudding, both to brighten my day, but also as this month’s contribution to Food ‘N Flix. January’s movie is Wreck it Ralph, hosted by Amy’s Cooking Adventures.

This one was on my holiday watch list for awhile, so we watched it very early this month while I was still on vacation. For those of you who may not be familiar with this one, here’s a quick synopsis:

Ralph (John C. Reilly) is tired of being overshadowed by Fix-It Felix (Jack McBrayer), the “good guy” star of their game who always gets to save the day. But after decades doing the same thing and seeing all the glory go to Felix, Ralph decides he’s tired of playing the role of a bad guy. He takes matters into his own massive hands and sets off on a game-hopping journey across the arcade through every generation of video games to prove he’s got what it takes to be a hero. On his quest, he meets the tough-as-nails Sergeant Calhoun (Jane Lynch) from the first-person action game Hero’s Duty. But it’s the feisty misfit Vanellope von Schweetz (Sarah Silverman) from the candy-coated cart racing game, Sugar Rush, whose world is threatened when Ralph accidentally unleashes a deadly enemy that threatens the entire arcade. Will Ralph realize his dream and save the day before it’s too late? — (C) Disney

This movie pays such loving homage to video games of the arcade era. I loved the animation, the characters, and the plot. Plus, it was a treasure trove of inspiration. My notes included beer, pies, cookies, cherries, cocktails, cake, shrimp cocktail, root beer, cotton candy, and lots and lots of candy. After all, Ralph ends up in the game Sugar Rush, so most of the movie is dominated by candy. My favorite were the devil cake devil dogs - but I eventually landed on making chocolate quicksand pudding (as inspired by the Nesquik sand that Felix and Calhoun get sucked into. Never fear though - laughing taffy to the rescue).

I have to confess that it’s been a long time since I made chocolate pudding. It’s one of those foods that, sadly, got a bad association going on about five years ago. I had all four wisdom teeth extracted in my thirties (yeah - not a great idea to wait that long) and ended up eating a lot of pudding for days. Granted, being a foodie and all, it was homemade chocolate pudding that I made in advance, but still. Pudding. Bleh.

Fortunately, I’m past it and chocolate pudding tastes really good again. I love this recipe for chocolate quicksand pudding because it’s about as close to instant as homemade pudding can get. In other words, in about 10 minutes time, you’ll have pudding ready to chill in the fridge.

Yum

Chocolate Quicksand Pudding

Ingredients

1/2 cup sugar
1/3 cup cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
2 1/4 cups milk
1 teaspoon vanilla

Instructions

Whisk together the sugar, cocoa, cornstarch, and salt in a medium saucepan. Add the milk and whisk over low heat for 10 minutes or until the pudding thickens. Once it thickens, continue to cook for one more minute. (Note - be sure to cook over low heat. It will feel like the pudding is never going to thicken, but it will and it will happen all at once).
Remove from heat and stir in the vanilla.
Place a sheet of plastic wrap over the top of the pudding to stop a skin from forming. Refrigerate until cold and set.
Serves 4. Enjoy!

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January 29, 2018 5 comments

Freezer Meals Lunch Recipes Quick and Easy Soup

Creamy Tomato Dukkah Spice Soup

written by Ali

This week, I plan to enjoy a creamy tomato dukkah spice soup for lunch for as many days as I can. Oh - and I also added a little bit of preserved lemon. I made a batch of preserved lemons and preserved key limes a few weeks ago. They’ve been happily preserving in the fridge all this time and now it’s time to start making use of them. January is always time to start cleaning out the cupboards and fridge, which also means it’s when I tend to make tomato soup. I look into the pantry and realize I still have dozens of jars of diced tomatoes (and tomato sauce and tuna - but that’s a post for another day). I love how versatile canned diced tomatoes can be. I’m sure this won’t be the only week of soup and sandwich (or soup and salad) for lunch between now and the official start of spring.

The surprise ingredient for this recipe, though, is the dukkah spice. I discovered dukkah at our local Fred Meyer. They have a great section of spices and I’ve been seeing more and more interesting blends show up there. Dukkah is an Egyptian blend of spices that includes some variety of nuts and seeds. The blend I purchased had both flax seeds and sesame seeds, in addition to a number of various savory herbs and some salt. You can make your own blend, as well. Dukkah is often used as a crust for lamb or fish. I’ve still got some albacore tuna lurking in the freezer and I’m thinking it might be really tasty coated in dukkah and pan fried.

In the meantime, there’s creamy tomato dukkah spice soup to brighten up my week. I’ll be serving it on the side of sandwiches this week, as I’m working on using up some wonderful garlic sourdough we bought at the local bakery, as well as a head of lettuce. Not a bad way to start wrapping up the first month of the New Year.

Yum

Creamy Tomato Dukkah Spice Soup

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 shallot, finely chopped
1 1/2 cups chicken or vegetable stock
2 16 ounce cans diced tomatoes with juice
2 teaspoons dukkah spice
2 teaspoons finely chopped preserved lemons
Salt to taste

Instructions

Melt the butter and olive oil in a medium saucepan over medium heat. Saute the shallots until they are lightly browned.
Add the chicken stock, diced tomatoes and juice, the dukkah spice, and the preserved lemons. Bring to a low boil and simmer for thirty minutes. Taste for salt and add as needed.
Blend in an immersion blender or blender until creamy. Serve immediately or freeze for later.
Serves 4. Enjoy!

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January 22, 2018 0 comment

Lunch Recipes Quick and Easy Vegetarian

Guacamole Black Bean Wraps

written by Ali

If you are looking for a quick and easy lunch for this new year, look no further than guacamole black bean wraps. Homemade guacamole is the star of this recipe. With just a few other ingredients, you’ll have lunch ready to go in no time.

I’m paring my guacamole black bean wraps with a kale salad this week. I’m continuing to experiment with kefir - I promise there will be tips and recipes featuring kefir coming up soon on the blog. I’ve managed to keep my kefir grains healthy and happy for several weeks now. What’s that got to do with kale salad? Well, I made a great ranch kefir dressing, which also made a pretty good dipping sauce for the wraps.

I can’t wait for tomatoes to be in season again. It’s been warm here on the coast, and I’m starting to long for spring. Fresh tomatoes would go great in this guacamole. In the absence of that, some local shallots worked out really well. A little lime and some cilantro and salt rounds out the guac. Black beans, cheese and tortillas and there’s lunch. This will definitely make my week much easier.

Yum

Guacamole Black Bean Wraps

Ingredients

4 flour tortillas
2 large avocados
1/4 shallot, chopped finely
2 tablespoons cilantro
Juice from 1/2 lime
1 can black beans, drained and rinsed
1 cup shredded cheese
Salt to taste

Instructions

Combine the avocados, shallots, cilantro, and lime. Mash the avocado and salt to taste.
Warm the tortillas in a skillet or for a few minutes in a preheated oven.
Spread the guacamole evenly between the four tortillas. Divide the black beans and the cheese and spread on top of the guacamole. Roll the wraps by folding the top and bottom of the tortilla over the ingredients and then rolling up the sides.
Serves 4. Enjoy!

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January 16, 2018 0 comment

Farmer's Market Lunch Recipes Quick and Easy Salad

Easy Avocado Cream Salad Dressing

written by Ali

Making this easy avocado cream salad dressing should definitely be on your list for the New Year. I have to confess that after two weeks of holiday eating, I couldn’t wait to have a salad for lunch. And while I’m all for really elaborate salads, I was also looking forward to something for my lunch this week that’s just simple.

We still have quite a bit of canned albacore tuna from our canning party back in September. I’m looking for new ways to use it up. With all things canned, there’s always that sense of time progressing. Before I know it tuna (and tomatoes) will be back in season. I’m doing my best to eat up before that happens and the bulk of what’s in our pantry is tuna and tomatoes. I opted to just use the tuna for my salad, though.

I bought a head of romaine lettuce from the store and a bunch of radishes. My salad for this week is just three ingredients plus the dressing: lettuce, radishes, and tuna. Very satisfying.

The easy avocado cream salad dressing is a little more complex (though not by much). Avocado, Meyer lemon juice (regular lemon will do nicely), olive oil, Greek yogurt, and salt and pepper. I made up four salads for the four remaining days of the week and tossed them in mason jars. I layered with the dressing going in first, followed by the tuna, the radishes and the lettuce. I’ll dump it all in a bowl at lunch and be very, very happy.

The dressing, however, is the star of this post. This is an avocado cream that would be lovely on spicy dishes, like enchiladas or tacos. It would also go well on a chopped salad. You might even use it to dip carrot and celery sticks.

Yum

Easy Avocado Cream Salad Dressing

Ingredients

1/2 avocado
Juice from 1/2 Meyer lemon or lemon
1 tablespoon plain Greek yogurt
2 tablespoons olive oil
Salt and pepper to taste

Instructions

Mash the avocado and combine it with the other ingredients in a small jar or bowl. Mix the ingredients until the dressing is smooth. If the dressing is a bit thick, add a tablespoon or two of water to thin it out.
Serve over salad, as a topping for tacos, or as a dipping sauce.
Enjoy!

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January 2, 2018 0 comment

Dessert Holiday Recipes Quick and Easy

Lemon Syllabub

written by Ali

If you are looking for a very easy dessert for holiday entertaining, look no further than a lemon syllabub. Plus, just saying syllabub is sure to bring a smile to anyone’s face.

One of the best parts about food blogging is getting to know other bloggers and learning about their great projects. Laura Kumin, blogger at Mother Would Know, recently published The Hamilton Cookbook.

If you are looking for a gift for your favorite foodie, I highly recommend this book. About half of the book is a history of both Hamilton, but also the foods that were contemporary to his life. While the information about Hamilton is interesting, what really spoke to me were the descriptions of cooking during his time. Let’s just say that I have a whole new appreciation for my electric appliances.

I’m not one to read a cookbook cover to cover. However, I did just that with The Hamilton Cookbook. I can’t wait for my upcoming break to cook some of the recipes in the book. I’m particularly intrigued by West Indian Pepper Pot Soup, Bread Pudding, Slow Cooker Corned Beef, and Salamagundy Salad. Plus, there’s a really amazing looking apple pie recipe. I think I know what our dessert is for Christmas this year.

Laura Kunin was gracious to allow bloggers reviewing her book to share a recipe. I chose lemon syllabub. In addition to just thinking it sounded fun, I had all the ingredients on hand. Syllabub was popular in the 16th through 19th centuries. I have no idea why it fell out of fashion, as it’s a perfect after dinner drink/dessert. I had someone ask me if it was a drink or a custard - it’s really sort of both. Lemon, wine, and heavy cream are combined. The acid from the lemon and wine curdle the cream slightly, making it into a near custard consistency. I am certain I’ll be making these again this summer. Truly, I can see adding raspberries to these and serving in shot glasses.

Yum

Lemon Syllabub

Ingredients

1 lemon, cut in half, with rind grated from half and juice from one or both halves for a total of 1/4 cup juice
1/2 cup granulated sugar
1 cup white wine
1 cup heavy cream

Instructions

Rub the grated lemon rind into the sugar with your fingers until they are well combined. Mix the rind, sugar, lemon juice, and the wine.
Add the cream and whisk the mixture until it froths. Gently pour it into two glasses. Let them stand on a counter for about 2 hours, then refrigerate until serving. As the glasses sit, the froth will rise, leaving the lemony wine on the bottom of the glasses.

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Recipe reproduced with permission from the author.

December 11, 2017 2 comments

Farmer's Market Freezer Meals Lunch Recipes Quick and Easy Vegetarian

Eggplant Mac and Cheese

written by Ali

The last few weeks have seen an eggplant inundation from the CSA, leading me to make eggplant mac and cheese. Because when it doubt, make mac and cheese. In this first week of October, I decided I needed some comfort food for lunch. It just feels right. And eggplant mac and cheese is the perfect anecdote to the early fall blues.

Not that I can complain too much. Our CSA is still going strong - this week we got lettuce, chard, carrots, eggplant, tomatoes, sweet peppers, parsley and hot peppers. I also picked up some zucchini and more tomatoes at the Valley Flora farm stand and we got mushrooms and figs from the farmer’s market. The lettuce went into a salad. The peppers are going into chicken fajitas later this week. The mushrooms went into a swoon-worthy fritatta. The carrots are going to get grated and tossed into the freezer for some recipes later this month. The parsley went into my stock bag in the freezer.

I’m ready for that transition point, though - ready for winter squash, shallots, onions, and potatoes. And really ready for mushrooms. Still, I’ll gladly use up the last of the eggplant.

This eggplant mac and cheese is a super creamy dish. I used a combination of mozzarella cheese and goat cheese. These are a great counterpoint to the nutty sweet roasted eggplant. Just about any pasta would be good with this, but I used cavatappi because it just happens to be my absolute favorite. I’d imagine this would be good with a variety of add ins - bacon might be good, but if you happen to have some home roasted cherry tomatoes, you might try those out, too.

This recipe freezes well. I’ve got only a few days this week when I’ll actually be at my desk for lunch, so this recipe will tide me over through next week.

Yum

Eggplant Mac and Cheese

Ingredients

2 small eggplants or 1 large one
1 tablespoon olive oil
1/2 package cavattapi or similar pasta
1/4 cup butter
1/4 cup flour
1 1/2 cups milk
1 cup mozzarella cheese, shredded
2 ounces goat cheese
salt to taste

Instructions

Preheat the oven to 350 degrees. Chop the eggplant into one inch pieces. Lay the eggplant pieces on a parchment lined baking sheet and drizzle with the olive oil. Roast for 30 minutes or until the eggplant is soft.
Prepare the pasta according to the package directions. Drain and set aside.
Melt the butter in a medium saucepan. Add the flour and whisk constantly for one minute. Add the milk and stir constantly over medium heat until the milk begins to thicken. Take the sauce off the heat. Add the cheese and stir until it's melted.
Add the eggplant and pasta to the sauce. Mix thoroughly to combine. Add salt to taste.
Serves 4. Enjoy!

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October 2, 2017 0 comment

Newer Posts

Older Posts

...and a little cocktail, too

Quick and Easy

Roasted Veggie Chickpea Buddha Bowl

Preserved Lemon Aioli Egg Sandwich

Ten Easy Lunches for a Busy Week

Deviled Eggs with Preserved Lemon and Dukkah

Chocolate Quicksand Pudding

Creamy Tomato Dukkah Spice Soup

Guacamole Black Bean Wraps

Easy Avocado Cream Salad Dressing

Lemon Syllabub

Eggplant Mac and Cheese

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