Shredded Chicken Gorditas

Today I�m joining some other fun people on the interwebz in sharing recipes for Cinco de Mayo (scroll to the bottom for links)! Before we get started, a few notes:

• Cinco de Mayo is not Mexican Independence Day (that�s in September).
• Cinco de Mayo is the day that marks the Mexican army's victory over France at the Battle of Puebla.
• Since the Battle of Puebla, no country in the Americas has been invaded by any other European military, and it�s believed that this victory also helped the Union army beat the Confederacy in the American Civil War.
• Cinco de Mayo is not widely celebrated all over Mexico, but is celebrated in the state of Puebla.
• Mexico is a really big country, with tons of regional variations in culture and cuisine. Mexico is not just sombreros, ponchos, chips, and salsa.

This year for Cinco de Mayo, I�m trying to move beyond the thoughtless �cinco de drinko� celebrations I�ve had in the past. How do we navigate celebrating and appreciating a culture that isn't ours, while trying not to appropriate it? I think a good place to start is to learn a fact or two about the actual day. And also to avoid dressing up like racial caricatures. And, if we celebrate with food and drinks, which we tend to do in the US, to branch out and see what else Mexico has to offer, beyond guacamole and margaritas (both of which, are also delicious).

That�s what I�m doing�with Gorditas! You might be thinking �you said to branch out and now you�re eating at Taco Bell�the most Americanized �Mexican� fast food place ever.� Here�s the thing: these aren't your run-of-the-mill Taco Bell gorditas... and also, there is a time and place for Taco Bell. I don�t really eat fast food anymore, and haven�t had Taco Bell in years and years. But�one time in high school, we needed a quick lunch when a bunch of family was in town� and we spent around $100 in the Taco Bell drive-thru. That is a LOT of tacos. And freshman year in college, after a couple months of dorm food, my sister drove my roomie and me to the nearest Taco Bell, far from campus, and seriously, it was so comforting and familiar� it felt like a home cooked meal. In my early twenties, I had many post-drinking, late-night, fourth-meal  chalupa supremes. So yes, while I don�t eat it these days, I admit, there is a time and a place for Taco Bell.

However, gorditas happen to be a real thing beyond the walls of Taco Bell, and, according to my research, are actually nothing like the thick, puffy, fast-food flat-bread-like taco shell you may be familiar with. They are, in fact, little round, fried masa-cakes, that are incredibly easy to make, and can be topped or filled with anything your heart desires, from soft fresh cheese, to ground beef, to chicken tingas. They also taste really good fresh and warm, with a drizzle of honey!

After going back and forth between a few cookbooks, I ended up basing my masa-cake recipe off the one in Mexico: The Cookbook, which is beautiful behemoth of a cookbook (according to a lot of reviews, it�s actually really poorly edited and fairly inaccurate, but as a seasoned home cook, I think it has enough to get me started and provide a ton of inspiration� buy at your own risk, I guess). Rather than a traditional filling, I went with my weeknight standby: a store bought rotisserie chicken, shredded and tossed in warmed enchilada sauce. 

Gorditas with Shredded Chicken 
Adapted from Mexico, the Cookbook
Serves 4

2 cups + 3 tablespoons masa
� cup AP flour
� teaspoon salt
1.5 cup + 2 tablespoons water
Oil with a high smoke point (like vegetable oil, sunflower oil, grapeseed) or ghee

Whisk together the masa, flour, and salt. Add water a tablespoon at a time, until dough is moist, soft, and pliable (but not wet). Roll into 15 balls, and flatten each ball to about �- � inch thick disk.

Heat a couple tablespoons (enough to fully coat the bottom) oil or ghee (I used a mix of both) in a heavy bottomed skillet, over medium heat. Cook a couple of gorditas at a time, a minute or two on each side, until golden and crisp. Drain on a paper towel. Once cool enough to handle, slide open to fill. 

Filling & Topping
� rotisserie chicken
1 cup green enchilada sauce, warmed
Refried beans, heated
Cotija cheese, crumbled
Sour cream
Shredded lettuce
Tomatoes
Avocado

Shred chicken and toss with warmed sauce. Fill each gordita with a dollop of beans and a spoonful of chicken. Top with cheese, sour cream, lettuce, tomatoes, and avo, as desired.



Wait, there's more! 
Check out a bunch of fun Cinco de Mayo inspired recipes! Everything from cocktails and snacks to desserts and dinner ideas!

Margarita Granita by Feast + West
Cinco de Mayo Party Inspiration and Recipes by A Joyfully Mad Kitchen
Poblano & Mushroom Tosadas by The Mexitalian
Roasted Strawberry Rhubarb Agua Fresca by Will Frolic for Food
Street Corn-style Roasted Potatoes by A Little Gathering
Pork & Black Bean Stew by think fruitful
Tequila Lime Tart by Love & Flour
Crispy Fish Tacos with Cajun Mayo by Winstead Wandering
Strawberry Watermelon Agua Fresca by A Savory Feast
Carne Asada Fries by Tornadough Alli
Mexican Carrot Dogs with Chunky Salsa Verde by Strength and Sunshine
Raspberry Lime Rickey Margaritas by Feed Me Phoebe
Slow Cooked Carnitas Style Chicken by Simple and Savory
Chicken Fajita Sandwich by Brunch-n-Bites
Cantaloupe Mint Margaritas by The Speckled Palate
Brussel Sprout, Wild Mushroom, Avocado and Feta Tacos with Tomatillo Salsa by Arthur Street Kitchen
Spiced Chocolate Ice Cream with Roasted Pepitas by Bethany Grow
Roasted Veggie Salsa by Living Well Kitchen
Seared Scallop Tacos with Spring Mango Salsa and Avocado Cream by Domesticate ME!
Blackberry mint agua fresca by the Grant life
Nightshade Free Southwest Salad by I Say Nomato
Southwestern orzo salad by Family Food on the Table
Watermelon Mint Margarita by Gold & Bloom
Mix-Your-Own Guac Bar by Hey There Sunshine
Blood Orange Margaritas by Glisten and Grace
Veggie Stuffed Chiles Rellenos with Avocado Cream by Hello Little Home
Traditional Homemade Flour Tortillas by Sustaining the Powers
Slow Cooker Red Chicken Enchiladas by Sustaining the Powers
Sizzling Texas Fajitas by Sustaining the Powers
Margarita Poke Cake by Pink Cake Plate
Cheesy Southwest Egg Rolls by Pink Cake Plate
Mojito Cupcakes by The Rustic Willow
Margarita Shrimp Tacos by Macheesmo
Pineapple Cilantro Salsa by Feast + West
One Pot Taco Soup by A Joyfully Mad Kitchen
Tequila Lime Cupcakes with Margarita Buttercream by Sugar Dish Me
Slow Cooker Chipotle Turkey Tacos by Two Places at Once
Margarita Bar by Mixplorology

Changing the diet on CBC's Weekend Morning Show

This morning, on CBC's Weekend Morning Show with host Terry MacLeod,  I presented the following recipes that have been adapted to Low Glycemic Index ingredients to benefit people living with diabetes.  

Curry leaves can be purchased at Dino's Grocery Mart on Notre Dame, Dong Thai groceries on Notre Dame, Young's (three locations), Lucky's, etc.

Eggs, Potatoes and Cauliflower

There are a number of steps in preparation but its really worth clearing the preparation space, getting the mise en place all ready and going ahead with this recipe. This dish can easily be made ahead of time and reheated. Vegans can enjoy this recipe without the eggs. The addition of sweet potatoes or yams makes this more friendly for living with diabetes as the long fibres break down slower, thus preventing peaks in blood sugar.  This would also be perfect for Passover.

1 head cauliflower
1 cup UNSWEETENED coconut (original recipe called for freshly grated)
1 teaspoon salt
4 Roma tomatoes, cubed
1-inch cube of fresh ginger, cut smaller
4 cloves garlic, peeled
2 tablespoons olive oil (original recipe called for vegetable oil)
1 tsp fenugreek seeds
1-inch stick of cinnamon
1 medium onion, finely chopped
1-3 fresh hot green chilies, minced
1 tsp ground turmeric
6-12 fresh curry leaves (use more if using dried curry leaves)
2-4 yams/sweet potatoes, cubed (original recipe called for boiling potatoes)
4-6 hard-boiled eggs, peeled and cut in half crosswise
2 tablespoons lemon juice
1/2 teaspoon garam masala


1. Put the coconut into a blender container on high and slowly add 1 cup very hot water. Let blend for more than a minute. Strain through a cheesecloth or fine sieve, squeezing out as much liquid as possible. This is the first coconut milk. Set aside.

Put the coconut that remains back in the blender and repeat with another cup of very hot water. Strain in another container and set aside. This is the second coconut milk.

2. Hard boil the eggs and cool, peel and cut in half. Set aside.

3. Cube yams.

4. Break the cauliflower into flowerets or bite-sized pieces.

5. Put the ginger, garlic, and chilies in a small blender cup and add 1/4 cup water. Blend until it makes a smooth paste.

6. Heat the oil in a large cooking pot over medium heat. When hot, first put in the fenugreek seeds. After a couple of seconds, add the cinnamon stick. Add the onion and fry for about 2 minutes. Add the ginger-garlic-chili paste and fry for another minute.

7. Add tomatoes, turmeric and curry leaves to the pot. Keep stirring and frying for 2 minutes. Now add half of the second coconut milk., cover, turn heat to low and simmer for 10 minutes.

8. Uncover, add the yams or potatoes, cauliflower, 1 tsp salt and the remaining half of the second coconut milk. Stir gently and bring to a simmer.

9. Cover and simmer on low heat for 5 minutes, stirring once or twice.

10. Uncover again and put in the halved eggs, cut side up, the first coconut milk and the lemon juice. Mix very gently, spooning the sauce over the eggs. Cover and simmer another 5 minutes. Sprinkle in the garam masala. Mix gently.

Enjoy!

Filipino Avocado Milkshake

This is the traditional recipe.  I will change it by dropping the sugar, milk and ice-cream and using stevia, frozen condensed fat free milk.  Avocados are recommended as a snack before bed due to the long fibres and the good fats which are beneficial for people living with diabetes.  The Australian Diabetes Association recommends 1 avocado per day.

Ingredients

1 avocado - peeled, pitted, and cubed
5 cubes ice
1 tbs stevia
1 teaspoon fresh lemon or lime juice (optional)
1 tin frozen fat-free condensed milk

Directions

Place avocado, ice, stevia milk, lemon juice, into a blender. Puree until smooth.

Arugula w/ Avocado, Parmesan & Lemon

This ain't rocket science, but I eat this salad so often that I thought I should share it with you guys, my Internet Friends!  It's simple, simple, simple, and really doesn't require a recipe.  With a few, fresh ingredients, you will have a salad you can whip up for lunch all week long.  I take peppery arugula, creamy avocado, and salty shaved Parmesan and top it with lemon and good olive oil!  I know, I sound like Ina when I say "good olive oil" but it really makes a difference (I usually have two types of olive oil on hand, a cheaper brand that I cook with and a nicer brand for dressings or drizzling).  Sprinkle with coarse sea salt and pepper and you have the tastiest, healthiest salad.

It also felt appropriate to share on Earth Day.  Since it's so green and leafy.  

By the way, I had a different plan for today's post, but as soon as I learned of Prince's death yesterday I was pretty much useless for the rest of the day.  I wandered around my house, forcing my kids to listen to his music, and thought about growing up in Minnesota where his music was born.  So many important memories were accompanied by his songs, the least of them being my high school graduation in, yes, 1999.  It feels weird knowing he took his last breath yesterday, but his music will always be a humongous part of this world!  

Relationship between Bees, Plants, and People Workshop

To continue on the "Bee" theme...



FREE PUBLIC LECTURE from Langara College:

The Relationship between Bees, Plants and People: Stresses and Opportunities With Brian Campbell



There is an intimate relationship between bees and flowering plants that, due to many changes in the environment, has been under tremendous stress.  Come and learn about some of the conditions that are causing declines in bee populations and how we can better align our activities to support pollinators.



Where: Langara College (100 West 49^th Avenue) Room A122A



When: Thursday April 21^st at 7pm until 8:30pm



Cost: FREE but you must register to attend, as space is limited.



To register call: 604.323.5322 with Conference # 51150.



Brian Campbell, the lead instructor of the Langara Sustainable Urban Beekeeping Program and the founder of Blessed Bee Apiaries and the Bee School. He became immersed in the rich and amazing world of bees while he and his four sons spent many a glorious day observing the curious activities of bees: noticing their consistent patterns, collective activities, and the surprising comparisons to our own human patterns and behaviours. He is a certified bee master and beekeeper, and heavily involved in food security issues in Richmond and the Lower Mainland. He is a former president of the Richmond Beekeepers Association, a member of the Master Gardener Association of BC, and a Sustainable Gardening and Bee Master to West Coast Seeds.



FREE INTRODUCTION TO PERMACULTURE DAY!



Come learn about Permaculture and the Langara Permaculture Design course in a free Introduction to Permaculture day on Saturday April 23rd at Langara College.



YOU MUST REGISTER to attend.



Email Delvin Solkinson: delvin@cosm.org.



He will provide you with a room number and details upon confirmation of registration. Permaculture is a toolkit for the conscious design of our homes, gardens, lifestyles and neighbourhoods. It provides practical solutions to pressing local and global challenges.



For more information, please visit: www.langara.bc.ca/permaculture.

Banana Bread Cinnamon Rolls

Over the weekend, I had overly ripe bananas that needed attention, but I was tired of turning them into bread or muffins.  BOR-ING!  Okay, not boring, delicious, but I've been there done that, you know?  I wanted something new and exciting, so I probably googled something like "bananas baking new and exciting" (not really) and that's when I found this recipe for Banana Bread Cinnamon Rolls! I was sold.  I adapted them slightly because the recipe was vegan, and I'm a fan of dairy and gluten and sugar and all of those yummy things.  I actually have a cold and my tastebuds are making everything taste the same (which is a horrible, horrible thing when you love food as much as I do), but I've had several people, including my son, vouch for their deliciousness.  They were also very simple to make!  Next time your bananas turn brown, remember this recipe...

p.s. My kids and I die laughing every time we watch this clip.

Banana Bread Cinnamon Rolls w/ Cream Cheese Glaze
Makes 10-12 rolls
Printable recipe

For rolls:

1 cup whole milk
7 tablespoons unsalted butter, divided
1 pkg. active dry yeast
1/2 cup mashed bananas (2 ripe bananas)
1/4 cup + 1 tablespoon granulated sugar, divided
1/4 teaspoon salt
2 3/4 cup all-purpose flour
Olive or canola oil
1/4 cup brown sugar
1 tablespoon cinnamon (or more)

For glaze:

1 cup powdered sugar
2 tablespoons softened cream cheese
2 tablespoons milk

Heat the milk and 3 tablespoons of the butter in a small saucepan over medium-low heat.  Once butter has melted, remove from heat and let cool slightly (you want it to be warm to the touch, but not hot).  Transfer to a large mixing bowl, and then sprinkle the yeast over the milk and butter mixture.  Let sit for 10 minutes.  Then add the mashed bananas, 1 tablespoon of sugar and the salt, and stir.  Slowly add the flour, 1/2 cup at a time, until a springy dough is formed.  On a lightly-floured surface, remove dough and knead for a minute or two.  Rinse out mixing bowl, and coat with olive or canola oil.  Form dough into a ball and place in bowl, seam-side down.  Cover with plastic wrap and let sit for an hour until dough doubles in size.  Remove from bowl, and again on a lightly-floured surface, roll out dough to a large rectangle, about 1/4 inch thick.  Melt the rest of the butter in the microwave, and then pour over dough.  Sprinkle with remaining granulated sugar, brown sugar and cinnamon.  Starting with the shorter end, roll into a log, seam-side down.  Using a serrated knife, cut into rolls, and place in a round (or square) lightly-greased cake pan.  Preheat the oven to 350 degrees.  Once preheated, bake rolls for 28-30 minutes.  While rolls are baking, whisk glaze ingredients together.  Pour over baked rolls, and enjoy!

Veggie Hash and Eggs

Has anyone been to Prime Meats in Brooklyn, New York?  Go!  Go, go, go, go, go.  I've actually only been once, but they have the best brunch and NO, I'm not just saying that because I was sans children which meant I could actually hear myself think and eat my food while it was hot (and YES, there was also booze).  First of all, they put warm, buttery biscuits on the table with jam and salted butter and they were the best I've ever had.  For my meal, I ordered a veggie hash with eggs (it was also available with meat) that was essentially roasted root vegetables and kale underneath two over sunny-side-up eggs.  I had to recreate it at home, and here's what I did...

I diced up one butternut squash, one rutabaga and one fennel bulb into little bite-sized squares.  I drizzled it with olive oil, salt and pepper, and roasted it in a 400 degree oven for about 30 minutes (I didn't have kale, otherwise I would have added that, too).  Then, I made crispy eggs, placed them on top of the veggies, served it alongside an arugula salad, and it was dinner!  But it would also be a perfect breakfast or brunch, even with your kids :)   

Pollinator Workshop

Happy Earth Day Pollinators Workshop!

When: Saturday April 23, 2016

Time: 10:00 am-12:00 noon

Where: Burnaby Village Museum, Discover Room

6501 Deer Lake Ave, Burnaby



Costs: $ 5.00



Who should attend? All ages! Parents and kids interested in bees and their impact on your garden. Did you know that up to one-third of all our foods depends on bees? They have an important job in ensuring that we have access to food! Because this is what your grocery store would look like without bees! 



Let's give them all the help they need to survive! To start, why not...





Join beekeeper Andrew Scott and biologist Robyn Worcester on Saturday April 23rd in this collaborative workshop held at the Burnaby Village Museum. 



View an active demonstration hive, observe bee BEE-haviour (sorry, I could not resist!) and learn more about the physical structures of the bees and their hive.



This is a great opportunity to learn more about these very important insects! Or find out more about the City of Burnaby's mason bee condo volunteer program!



To register, please visit:  



https://www.burnaby.ca/About-Burnaby/News-and-Media/Newsroom/Happy-Earth-Day-Pollinator-Workshop_s2_p5587.html

TODAY tonight: Cacio e Pepe

On this episode of "TODAY: tonight" - where I recreate something Carson ate at work and loved more than his wife and kids (just kidding) - I'm showing off this cheesy, peppery, SIMPLE AF pasta dish that only requires 3 ingredients.  Three!  Pasta, pepper and cheese, and, you know, a little bit of olive oil and water... but that doesn't count.  It couldn't be easier and yet there are definitely crucial steps, like cooking the pasta until al dente, reserving the pasta water for the sauce, using course ground pepper and really good cheese.  If you do those things, you will truly love this dish.  Perfect for a night when you have no other plans for dinner... just serve with a salad and crusty bread and you're done!  Check out the recipe here.

Fajitas and Queso on TODAY

Yesterday morning I woke up bright and early and made chicken fajitas and queso dip on the Today Show.  The recipes were based on some dishes from one of my favorite childhood restaurants, Chili's!  Today I woke up bright and early to write this blog post.  Ok that's a lie, my daughters woke me up bright and early... at 1:30 and 4:30 and 5:00 and 5:30.  You know how it goes, right?  PLEASE TELL ME YOU KNOW HOW IT GOES.  Sometimes people ask me, is it hard to wake up so early for the show and I say no, no, no, no, no.  I get to drink my coffee in peace.  Someone blow dries my hair, and I get to wear eyeliner that doesn't make me look like a cat (I've never been able to do my own makeup properly).  It's the mornings when I wake up, milk bottle, vitamins, breakfast, pack lunch, pack snack, get clothes, stop fighting, brush your teeth, wipe the nutella off your face, brush your hair WE'RE GOING TO MISS THE BUS... those are the hard mornings.  Sooooo that said, I better go!      

You can find the recipes and video from yesterday here.  

Stay tuned for some delicious pasta later today!

Steelhead trout on Brown Butter Greens on CBC's Weekend Morning Show

I'll be presenting the following recipes on CBC's Weekend Morning Show with host Terry MacLeod, tomorrow morning after the 8:30 news.

We have lovely Steelhead Trout, from Watersong Farms, in Warren Manitoba.  It is available fresh each Friday at Gimli Fish.  They produce gorgeous Steelhead trout that looks and tastes like buttery salmon.  

The Spinach, for today's recipe, came from Fertile Farm, Manitoba and their wonderful produce is available at the St. Norbert's Farmer's Market. 

Pecan Crusted Steelhead Trout on Brown Butter Greens

1 fillet Steelhead Trout
1/2 cup pecans, finely chopped
1 heaping tablespoon pesto or 2 tbs chopped fresh herbs and garlic
1 egg
salt and pepper
drizzle olive oil

Place fillet on a baking sheet that has been lined with parchment paper or aluminum foil, for easy clean up.  Mix topping ingredients together and spread over fillet.  Bake at 350�F for 10-15 minutes, depending on the thickness of the fillet.

Serve immediately over Brown Butter greens.  We enjoyed this with a baked sweet potato as well.

Brown Butter Greens

2 bunches Swiss Chard or Spinach, washed and cut chiffonade style
1-2 cloves garlic, sliced
1-2 chilies, finely chopped
1/4 tsp hot smoked paprika
1-2 tbs butter
pinch ground nutmeg
salt and pepper, to taste
1- 2 shallots, sliced

Heat large and deep pan to medium heat and brown the butter without burning. One trick, once the butter is brown, is to add a bit of olive oil.  Add the remaining ingredients and saut� until softened and cooked through. 

To plate, place greens on plate and the Pecan Crusted Steelhead Trout resting on top.  Serve with sweet potato, or your favourite side dish, such as quinoa, rice, etc.

Enjoy!

Gooey Chocolate Chip Sandwich Bars

Are you mad at me??  I've been bad at blogging lately :(

In my defense, it's been a particularly busy week over here and some exciting things have been happening oooooonnnnlllyyyyy, I can't tell you yet.  Ugh, you're mad at me again!!

But hey!  I made you something!  Something with A LOT of chocolate, and it's ooey, and gooey, and it's half brownie, half fudge, half cookie.  I realize three halves don't make a whole, but just go with it.  These bars are delicious, easy to make, yummy to look at, and you forgive me, right?

I'll be on the Today Show Monday (in the 9am hour), and back to blogging regularly next week, I swear.  In the meantime, I just signed up for Snapchat and DOES ANYONE UNDERSTAND IT?!

Recipe here.

pre-baked...

post-baked...

April 7th - World Health Day!

Diabetes Awareness - April 7, 2016!



Today is World Health Day and the focus is on Diabetes. Did you know that there are an estimated 11 million people who are living with diabetes or pre-diabetes in Canada? There are over 420 million people in the world who have diabetes and that number is projected to double within the next 20 years...



This year, the World Health Organization's theme is diabetes. It is a disease that impacts millions of people globally.

Diabetes is a disease where the body cannot produce insulin or use the insulin it produces to control sugar. Every three minutes, a Canadian is diagnosed with this disease.



Disease Prevention



The WHO is looking to highlight beating diabetes through:

• Healthy eating


• Exercise, and 


• Avoiding excessive weight gain.

We support this as we believe that everyone should have access  to local nutritious foods that they can prepare for themselves at home. Which is why we have local workshops focused on healthy eating or preparing nutritious foods.



Gardening is exercise - both mentally and physically. You are moving, digging, dragging and in some cases lifting (or carting) heavy soil. It is also great to get outside (patio container gardens count too) and connect with mother nature. At Burnaby Food First, we promote community gardens as well as learning to grow your own veggies in containers through our workshops as well.



By cooking and preparing your own food as well as gardening, you are avoiding excessive weight gain. Eating healthier and gardening helps to create a healthier environment. Through gardening, you also benefit from homegrown foods!



So, today let's help beat diabetes - either by cooking nutritious food at home or getting outside in your gardens (in your backyard, on your balcony, within your community or through sharing backyards)!

Warm Lentil Salad with Butter-Crumbed Eggs | #SpringPantryPurge

I have a tendency to hoard but a desire to live minimally.

I have a nostalgia for things, which I come by naturally. My dad was a first generation child of immigrants, growing up in a family who had left everything behind. I think that probably makes you hang onto things a little tighter. When my parents were young and child-free, they travelled around the American southwest, living in a tiny travel-trailer in small towns along the way. That forces you to live minimally. Then when I was born, they settled on a 5 acre property, with lots of room for stuff. When I was growing up, we didn�t have a ton of money, which I also think makes people hang onto things. And we never moved. My entire childhood. So we just kept saving stuff and filling up our space. And overtime, we grew very attached and sentimental about our things. My mom still has all of my childhood toys. So, getting rid of things is hard for me. But I feel so much better in a clutter free environment. I truly feel like clearing the clutter in my house helps clear the clutter in my mind. So, I�m trying.

I�m in major spring cleaning mode, and like everyone and their mother and sister (and my mother and sister), I�ve started using the KonMari method to help me get rid of things. A few months ago I did a huge closet purge, only keeping items that sparked joy. OMG it was HARD. I definitely need to do another full closet purge. For me it�s a process� I get a little more ruthless each time. Having cut-throat friends or family members join the purge helps. 

Evan and I also cleaned out our garage, and our pantry and food cupboards. So, Phoebe�s invitation to participate in a virtual blogger #SpringPantryPurge couldn�t have come at a better time. When I got her email, I had just unearthed, from the depths of my cupboards, a bag and two jars of lentils as well as three unopened packages of panko. If, like me, you hoard lentils and breadcrumbs, this is a perfect spring cleaning pantry purge recipe. It uses up some dried goods in your pantry, but it�s light, fresh, and springy, while still being warm and comforting�perfect for ushering in the new season.

The eggs are based on the butter-crumbed eggs from Prune, the restaurant and cookbook. Evan and I had brunch at Prune the first time went to NYC four years ago (after I had read Gabrielle Hamilton�s memoir), and I still think that dish�stewed chickpeas with butter-crumbed eggs and flatbread with olive butter�was the best brunch dish I�ve ever had. I bought Prune, the cookbook, the moment it came out, and lucky for me, that dish is there!

In my dish, warm lentils, bacon, and briny cured olives get tossed with a mustardy vinaigrette, spooned over fresh greens, and topped with crispy, buttery, breadcrumb coated, runny-yolked eggs. So long lentil stash, hello lunch! 

Warm Lentil Salad with Butter Crumbed Eggs

Serves 2-4

Salad

1 cup small green lentils

2.5 cups water

� teaspoon salt

� pound bacon, diced or cut into lardons

Arugula

� cup cured black olives, pitted and roughly chopped

Mustard vinaigrette (below)

Butter crumbed eggs (below)

First, make the lentils. Add lentils, water, and salt to a pot, and bring to a boil. Cover, then reduce heat to low, and simmer for 30-40 minutes, until lentils are tender, but not mush. Drain any excess water. Taste, and add a bit more salt if needed.

Cook the bacon, and drain on a paper towel.

To assemble, add a pile of lentils to plate, top with arugula, bacon, olives, dressing, and 1-2 butter crumbed eggs. 

Dressing

3 tablespoons olive oil

2 tablespoons grainy brown mustard

1 tablespoon honey

1 tablespoon lemon juice

1 tablespoon finely diced shallot

Salt & fresh cracked black pepper

Whisk ingredients together

Butter crumbed eggs

6 eggs (4 for poaching, 2 for the breading)

1 cup panko

Salt & pepper

4 tablespoons butter

Poach 4 of the eggs until whites are set and solid, and yolk is still runny. Using a slotted spoon, gently place each egg into an ice bath to stop cooking, then move to a paper towel to dry. Let eggs dry completely (patting gently if necessary, being careful to not break yolks).

Beat the 2 remaining eggs in a dish, and in a separate dish, add panko with a pinch of salt and pepper. Gently coat each poached egg in beaten eggs, then in panko until totally coated. Set aside.

Heat butter in a heavy-bottomed skillet over medium high. Fry each coated egg in butter, a minute or two on each side, until nicely browned and crunchy. Top with a little bit of flaked sea salt.

***

Wait, there�s more! Check out the other #SpringPantryPurge recipes, and visit Phoebe�s site, Feed me Phoebe, to learn about donating to Feed America!

Feast + West | Honey Chipotle Roasted Chickpeas
Clean Food Dirty City | Lentil Rice Bowl with Shaved Cauliflower Salad
Crepes of Wrath | Garlic Noodles
Appeasing a Food Geek | Wine Wednesday + a Kale and Tomato Galette
Feed Me Phoebe | Maple Pecan Gluten-Free Banana Bread
Domesticate ME! | Chicken and Wheat Berry Salad with Shaved Brussels Sprouts and Arugul
Arthur Street Kitchen | Kale Kimchi
Pamela Salzman | Drunken Beans
The Mom 100 | Banana Bread with Chocolate and Crystallized Ginger
Snixy Kitchen | Kale Salad with Toasted Nuts, Seeds, & Buckwheat
The Speckled Palate | Curried Veggie Rice Bowls
The Naptime Chef | Basil Polenta with Pine Nuts and Feta

Bolthouse Farms

I recently partnered up with Bolthouse Farms and attended an event where they premiered a line of new beverages.  The ingredients are fresh and honest and the flavors unique and exciting, such as Mango Pineapple Colada and Banana Honey Almond Butter (my personal favorite).  They sent me a bunch to try and challenged me to come up with four recipes featuring their smoothies, shakes and juices, and they are posted below!  It was so much fun to think outside the box (or bottle - puns are sort of my thing), and I'm really happy with each creation.  My family was my main source of inspiration, particularly my middle child who desperately needs more fruits and vegetables in her life, and I am NOT above sneaking nutrition into her diet in a covert manner.      

First up, these muffins that are a great snack or breakfast on-the-go.  When I tasted the combo of banana, honey and almond butter, I immediately wanted to bake with it.  Adding the shake to the muffins keep them moist, and adding ripe bananas and almond butter make them burst with that perfect flavor combination.  My toddler LOVED these, and I was happy knowing she was getting some extra protein in her diet!     

Banana Honey Almond Butter Muffins

Yields: 12 muffins

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1/4 teaspoon cinnamon

1/2 cup granulated sugar

1/4 cup brown sugar

1 cup Bolthouse Farms Banana Honey Almond Butter Protein Shake

1/4 cup almond butter

1 large egg

1 teaspoon vanilla

2 ripe bananas, peeled and mashed

Turbinado sugar (cane sugar) for sprinkling (optional)

Preheat oven to 375 degrees.  Whisk first 5 ingredients in a bowl, set aside.  In a separate bowl, whisk together both sugars with protein shake.  Stir in almond butter, egg, vanilla and mashed bananas.  Add wet ingredients to dry ingredients and stir until just combined.  Place into paper-lined muffin tins, about 3/4 of the way full, sprinkle a little cane sugar on top of each muffin, and bake for 18-20 minutes, until an inserted toothpick comes out clean.  

Next, after sipping this sweet and tart Raspberry Blood Orange juice, I thought it would be great as a vinaigrette for salads (and I may or may not have poured some with vodka while I whisked away).  It's particularly delicious over peppery arugula, and would also make a great glaze for chicken or fish.

Raspberry Blood Orange Vinaigrette

Yields: approx 2 cups

1/2 cup Bolthouse Farms Raspberry Blood Orange Juice

1 small shallot, roughly chopped

2 teaspoons dijon mustard

1 teaspoon honey

3/4 cup olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

Place all ingredients in a blender or food processor and pulse until smooth.  Taste, and add more salt and pepper if necessary.  Pour over salad or save in a mason jar in the fridge for up to 3 days.

Smoothie bowls have always intimidated me.  They look like masterpieces on Instagram, and too pretty to eat.  But after creating my own bowl, I was pleasantly surprised how easy and quickly it came together.  I added avocado for texture and creaminess, but the options are endless (banana, yogurt, leafy greens, etc).  And don't get me started on the toppings! 

Green Goodness Smoothie Crunch Bowl

Yields: 1 bowl

1 15 oz. Bolthouse Farms Green Goodness Smoothie

1/2 avocado

1/2 cup ice

Suggested Toppings:

Raspberries

Blueberries

Sliced bananas

Shredded raw coconut

Granola

Drizzle of honey

Combine Green Goodness Smoothie in a blender with avocado and ice and puree until smooth.  Pour into bowl, top with desired toppings and drizzle with honey.  

Finally, this cake.  This cake, that I want to make love to.  After one sip of the Mocha Cappuccino beverage, I knew I wanted to make something rich and decadent.  It tasted like such a treat, and I knew it would translate well as a dessert.  While this cake is creamy and indulgent... it's also light and would be a great thing to serve as the weather starts to get warmer! 

Mocha Cappuccino Smoothie Ice Cream Cake

Yields: 1 cake

35 chocolate wafer cookies, divided

1/4 cup (1/2 stick) unsalted butter, melted

1.5 quarts coffee chip ice cream 

1 cup Bolthouse Farms Mocha Cappuccino Smoothie Beverage

1 cup ice

1 cup whipped cream

Chocolate chips or shavings for topping (optional)

Place 25 cookies in a food processor (or blender) and pulse until crumbs are formed.  Add butter and pulse until combined.  Place mixture in the bottom of a 9-inch cake pan (with approx. 3 inch sides) that is lined with parchment paper, and press with your fingers until crust coats the bottom of the pan.  Freeze for 10 minutes.  During this time, remove ice cream to soften and pulse remaining 10 crackers in the food processor, then set aside.  After the 10 minutes, remove pan from freezer and add ice cream.  Smooth with a spatula to create an even layer, then add cookie crumble on top, and place back in freezer for 10 minutes.  During that time, place ice and coffee beverage in a blender and pulse until a smoothie is formed.  Remove to a bowl, and fold in whipped cream.  Place on top of cake and smooth with a spatula.  Sprinkle chocolate chips or shavings on top, and freeze for 30 minutes or until ready to eat. 

Invincible Coffee: The Next Evolution of Joe

Warning -- Satire -- old April Fools post!

You've heard of Bulletproof Coffee, that mixture of coffee and butter that keeps you lean and supercharges your mental focus.

The problem with Bulletproof Coffee is that the butter forms a greasy oil slick on top of your coffee. Yuck! Is there any way to rescue Bulletproof Coffee?

Enter Invincible Coffee, the next evolution of Joe.

Read more �