not for breakfast

We go through a lot of cereal in our house. Alex and I both were not allowed to eat “junk” cereal (little to no nutritional value, lots of sugar, etc.) as children, so it’s now become Alex’s breakfast of choice. He’ll eat a cereal bowl of the stuff every morning with pleasure, stating, “I really just want cereal” any time I offer to make pancakes or waffles instead. He also gets a look of skepticism on his face whenever I bring home any cereal that remotely looks healthy (he absolutely hated the time I brought home juice sweetened kamut flakes).

My favorite brand of “junk” is Three Sisters, which, conveniently for me, is available exclusively at Whole Foods Market. (I promise I’m not receiving any sort of incentive for this, I just really like their Cinnamon Sweets). Three Sisters is known for making delicious versions of the cereals we grew up loving like Cinnamon Sweeties (Cinnamon Toast Crunch), Sweet Wheat (Frosted Mini Wheats), Cocoa Krispies (chocolate Rice Krispie Treats) and many others.  Their cereal is also made with whole grains and naturally sweetened, so I feel a little better about Alex’s daily sugary indulgence.

Despite aiming to be healthier, I caved the other day and made Alex some marshmallow treats using the knock-off Cinnamon Toast Crunch. It may have been Rice Krispies that made the marshmallow treat so incredibly popular, but it’s probably the most boring cereal ever made. Luckily these are some of the easiest desserts you can make, so using a more exciting, flavored cereal makes them absolutely amazing. If you’re looking for a chocolatey treat, try a chocolate rice cereal or use a cereal with tiny marshmallows for some color and added mashmallowyness. I used Cinnamon Sweeties. They really are my favorite.

marshmallow cereal treats
printer-friendly version
makes 12 – 16 servings

ingredients:
1 1/2 tablespoons butter
10 large marshmallows or 2 cups minis
3 cups of your favorite cereal

directions:
In a medium saucepan, heat the butter and marshmallows on medium-low heat until the butter has melted and the marshmallows have started to puff and melt. Stir them together until the marshmallows have completely melted. Add the cereal in and stir to combine. Pour the mixture into a greased 8 x 8 inch pan and push them into place with your fingertips or the back of a greased spoon (to prevent sticking). Let cool, about 30 minutes before cutting and devouring.

rind it up

Ahh, pickled watermelon rind. Growing up, it was something the members of our family either loved or hated. I know that you’re skeptical already, but don’t be. The cooked rind becomes soft and the spiced syrup it sits in gives it a sweet and sour tang. This isn’t the type of thing you eat a lot of, but they’re great for a post-dinner treat. A few pieces at a time is more than enough because of their sweet nature.

Be careful when cutting the edges off of the rind. It’s a fine line between cutting off too much of it and cutting your finger. I also know that you’re thinking that it’s a lot of sugar. Four cups really is a lot, but the nice part is that you’re not drinking the syrup, you’re merely using it like a marinade. Unless, of course, you use the syrup as a simple syrup in a cocktail and the pickled rind as the garnish. In which case, send me your recipe, please!

pickled watermelon rind
printer-friendly version
makes 3 pints

ingredients:
1 large ripe watermelon
4 cups sugar
1 cup white vinegar
1 stick cinnamon
1 teaspoon whole cloves
1 teaspoon whole all spice
3 pint jars and covers (optional)

directions:
Either cut the red fruit off of the watermelon rind or collect the rinds in the fridge as you eat it. Trim the green outside layer off of the rind and cut away and remaining pink pulp and discard them both. Cut the rind into 1-inch cubes. Repeat until you have 9 cups of cubed watermelon rind. Put the rind into a large pot and cover with 6 cups of water and simmer for 15-20 minutes or until fork tender. Drain the rind and place them in a heat-safe dish. Combine the remaining ingredients in a saucepan and heat over high heat stirring frequently, until it comes to a boil and the sugar has dissolved completely. Pour the syrup over the rind and let cool completely. Cover and leave to sit overnight, unrefrigerated. The next day, drain the syrup into a saucepan and put the rind back into the heat-safe dish. Bring the syrup to a boil, pour it over the rinds, and let cool. Let sit, covered overnight. Either 12 hours later or the next day, repeat this process one more time. Let cool, cover, and let sit again for at least 12 more hours. If using canning jars, pack the rind into washed and sterilized jars and fill the remaining space with the syrup. If not using jars, simply store in the refrigerator for up to a week.

no-flour power

In a perfect world you can eat dessert any time of the day without feeling guilty or whatever about it. There even exists such a thing as the “Cookie Diet” that taps into this desire.

Well, I don’t know about you, but I am not quite living in that perfect world… But these almond power cookies come pretty close to being a guiltless any time treat. They are made without gluten, grain, or refined sugar. And they’re chock full of protein and fiber (from the chia seeds).

These vegan cookies are sweetened with agave, although you could use maple syrup, as the original recipe calls for. They’re light and crisp, and yes, you can eat them guilt-free for breakfast.

almond power cookies
printer-friendly recipe
adapted from  Meghan Telpner via Live Laugh Eat
makes 12-20 cookies

ingredients:
1 1/2 cups almond meal
1/2 cup pecans, finely chopped
1/3 cup unsweetened shredded dried coconut
1/4 cup agave or maple syrup
1/4 cup coconut oil, melted
1/4 cup dried cranberries or raisins (optional)
1 tablespoon chia seeds (optional)
Pinch of sea or Kosher salt

directions
Preheat oven to 350 degrees. Mix all ingredients together. Take about 1.5-2 tablespoons of dough, roll into a ball, and then flatten on parchment- or silpat-lined baking sheet. Bake until aromatic and slightly browned at the edges, about 12-20 minutes (depending on the size of your cookies). Transfer to cooling rack. They will crisp up as they cool.

seeing green

One of the best purchases we have made since becoming homeowners is our new grill. Derek and I have eagerly awaited for the day when we could start cooking outside! Since we got our grill a couple weeks ago, we have put it to good use. Of course we’ve had the obligatory burgers and kabobs and it even makes me, hater of chicken, a convert.

There’s something about getting that lovely char on your food. It just tastes better! And the cleanup, or lack thereof, is a huge bonus! I also like that grilling means that Derek shares in the cooking duties– I prep everything and give it to him to cook, which gives me a little downtime during the dinner making process.

This chicken is great. It’s got so much flavor from the herby marinade, and the grilling gives it a nice smoky flavor. Using dark meat ensures moist chicken and easy portions! Give it a try today!

grilled green chicken
printer-friendly recipe
adapted from Nom Nom Paleo
serves: 3-4

ingredients:
1 medium onion, peeled and coarsely chopped (about 1 cup)
2 cups total packed cilantro leaves and stems, basil and mint
3 tablespoons of Red Boat fish sauce
3 peeled garlic cloves
Zest and juice of 1 lime
1 teaspoon black pepper
1 teaspoon of smoked paprika
1 teaspoon agave or maple syrup
2 teaspoons Kosher salt
2 pounds of chicken drumsticks or thighs

directions:
Make the marinade by pureeing all of the ingredients except the chicken in a blender or food processor. Add the chicken to a large (gallon size) Ziploc bag and then top with the marinade. Let marinate in the refrigerator for at least 1 hour and up to one day. Take the chicken out of the refrigerator about an hour before you want to grill. Set your grill to high and let it come to temperature. Place the chicken, skin-side down on the grates and immediately decrease the grill temperature to low and close the cover. Grill for 25-30 minutes, or until the internal temperature is 165 degrees, rotating the chicken every 5-7 minutes or so.

note: You can also bake the chicken in the oven: roast on a wire rack for ~35-45 minutes at 400 F. Start with skin-side down, and flip skin-side up at the 20 minute mark.

never a dull moment

Let’s face it, we all have our dinner ruts. Those nights when it seems like you’re making the same things over and over happen to all of us. The nights when everything you’ve ever made seems absolutely unappealing because you’ve made it so many times. For me, making one item on my plate just a little different can usually solve the problem.

These mashed potatoes were thought up after I realized that I had a can of massaman curry sitting in my pantry that I’d intended to make actual curry with, but never had. That can’s been sitting there for months. Massaman curry is a Thai dish that, unlike red curry, is a little more mild and usually contains chunks of potato and beef. The curry paste itself is mild, with only a little hint of heat. It’s made up of a combination of spices and you could make it yourself, but it’s $2 at the grocery store, so I buy it. I took the potato idea and ran with it.

Mashed potatoes are easy. You can pretty much set them up and forget about them as they boil away, giving you plenty of time to cook whatever your main dish is. I took the extra step of sauteing the onions and heating the curry paste to bring the flavors out a little more. These mashed potatoes were so good and a perfect example of how a little something extra can get you out of your rut.

massaman curry mashed potatoes
printer-friendly version
makes 6-8 servings

ingredients:
3 pounds potatoes
4 tablespoons butter
1 small yellow onion, thinly sliced
1 inch chunk fresh ginger
4 ounces massaman curry paste
1 cup coconut milk
2 tablespoons lime juice
Salt and pepper to taste

directions:
Cut the potatoes into similarly sized chunks and place them in a large pot. Fill the pot with enough hot water to cover them. Bring to a boil and cook until the potatoes are fork tender, about 20 minutes. Drain the potatoes and return to the pot. While the potatoes are cooking, melt the butter in a small saute pan. Add the onion and garling, saute until the onion is softened. Add the curry paste and heat until fragrant. Add the onion mixture to the drained potatoes. Add the remaining ingredients and mash until the potatoes are completely mashed and all the ingredients are well combined. Serve hot.

it runs in the family

I come from a family of people who cook. I’m not the only one and we’re all rather good at it. My nuclear family as well as my extended family all excel at cooking and basically feed into the stereotype that it’s something Italians are good at. At some point or another I’m sure I’ll share a little something that they each do well.

For as long as I can remember, my oldest brother has cooked and done it well. The story goes that he learned how to cook because he hates doing the dishes. As we all know, when one person cooks, the other person washes dishes. It’s only fair. (In our household I usually wind up doing both).

Whenever we go to visit my brother, it’s a whirlwind of delicious restaurants around Miami, but he always picks at least one night to cook. The last time we visited (too long ago) he made pasta carbonara and it was amazing. My mother never made this growing up, so it had never really occurred to me to make it myself. This creamy pasta with bits of crispy pancetta goes well with rigatoni as it holds the sauce (and occasionally hides a pea or two inside of it like a vessel of deliciousness). It’s easy and more than a little indulgent, but it’s quick enough for a weeknight meal while being fancy enough to impress company.

pasta carbonara
printer-friendly version
makes 4-5 servings

ingredients:
1/4 pound thick sliced pancetta (or thick sliced bacon), diced
16 ounces rigatoni
1 tablespoon olive oil
1 small white onion, diced
3 garlic cloves, minced
1 cup frozen peas or 2 cups baby spinach
1/2 cup half and half
3 large eggs
3/4 cup grated Parmesan
Salt and pepper

directions:
In a large skillet, heat the pancetta on low heat until the fat has rendered off. Meanwhile, bring a large pot of water to boil and cook the pasta. Add the olive oil, onion and garlic to the skillet and saute until the onion is translucent. Add the peas and cook until they are heated through. If using baby spinach, toss until wilted. In a large mixing bowl or pasta bowl whisk together the remaining ingredients. When your pasta has finished cooking, drain it and add it to the mixing bowl. Toss it with the egg and cheese mixture until everything is well combined and the sauce thickens a little bit. The hot pasta will cook the egg. Stir in the peas and pancetta and toss to combine. Serve immediately.

(Note: Do not add the pasta and egg mixture to the peas over the heat. This will cause the egg to scramble)

fully baked

While it’s not quite that hot yet (seriously weather, get your act together!), I think most of us try not to use the oven during the summer. But what if you want a baked potato? Well, your slow cooker can come to your rescue!

A baked potato bar is an easy and versatile dinner. I use this as an opportunity to clean out the fridge… You can top your potatoes with the usual sour cream, butter, and cheese, but a baked potato is also a perfect vehicle for leftover cooked meat and veggies.

I let my potatoes go a little longer than recommended in the recipe below, which resulted in slightly well-done potatoes. With the requisite toppings, it was still a delicious meal.

slow-cooker baked potatoes
printer-friendly recipe
original recipe from thekitchn.com
serves: 1-8

ingredients:
1 to 8 russet potatoes
Olive oil
Salt
Toppings (butter, sour cream, grated cheese, broccoli, etc.)

directions:
Prepare the potatoes: Lay a square of aluminum foil on your work surface and set a potato on top. Prick the potato all over with a fork. Rub it with 1/2 teaspoon of olive oil and sprinkle with salt. Wrap the potato tightly. Repeat with remaining potatoes.

Arrange the potatoes in the slow cooker: Lay the potatoes in the slow cooker so they fit snugly next to each other. If you are baking 1 to 2 potatoes, set them in the middle of the slow cooker; stack 5 or more potatoes in a second layer.

Bake for 8 to 10 hours on LOW: Cover the slow cooker and set it to LOW for 8 to 10 hours. The potatoes will be ready to eat any time after 8 hours, but will be fine if cooked for up to 10 hours. You can remove the potatoes and eat them at any point between 8 and 10 hours. Do not leave them on the WARM setting for more than an hour.

Remove potatoes from the foil, split, and eat: When ready to eat, unwrap the potatoes, split them along the length, and top with your favorite toppings. Leftover potatoes can be kept, wrapped in foil, for 3-4 days in the fridge.