Bringing a dish to dinner to share with friends is stressful.

It has to be vegetarian, be served alongside unknown non-vegetarian dishes (and somehow create a cohesive meal), and prove to our hosts that veg food can be delicious.

How do you do all that with one dish?

I decided on quinoa.  Made into something hearty, like a risotto.  Something combining this recipe with this recipe.

Fortunately, as though the heavens shined down upon me, I searched the internet and discovered that someone had already done the work to combine these two things into the exact recipe I wanted.  It’s hearty, veg friendly, and goes with a lot.  It’s quite flavorful and delicious, too.  I thought I had a winner.

Until we got to our guests house and found out that my contribution was to be served alongside Indian takeout.  Not exactly a match made in culinary heaven.

Oh well.  Make this for yourself and serve it alongside some vegetables for a tasty meal.

Just don’t put curry on your vegetables.  I don’t advise the goat cheese and curry combo.

Ingredients

4 cups vegetable stock
1 tablespoon olive oil
1 small onion, diced
8 oz package of sliced mushrooms
4 cloves garlic, minced
1 cup uncooked quinoa
1/2 cup dry white wine
6 oz baby spinach
2 oz (about 1/4 cup) goat cheese
Salt and pepper

Directions:

Add vegetable broth to a medium saucepan and bring to a gentle simmer. Keep it gently simmering as you make the risotto.

Heat olive oil in a large saucepan over medium-high heat. Add the onions and mushrooms and sauté until softened and lightly browned, stirring often, about 5-7 minutes.

Add the garlic and the quinoa and cook for another 1-2 minutes, stirring often, until quinoa is lightly toasted and fragrant.

Add the wine and stir until all the liquid has been absorbed.

Begin adding vegetable broth to the quinoa, a small ladle at a time, stirring constantly. When each addition of liquid is absorbed by the quinoa mixture, add another small ladleful. Continue adding broth and stirring for about 25-30 minutes total, until quinoa is cooked through and no longer crunchy.

Add spinach to quinoa and stir until spinach is wilted. Add goat cheese and stir until melted and completely mixed in.

Remove from heat, taste, and add salt and pepper if desired. Serve warm.

Source: Once Upon a Cutting Board

We only have three more weeks with a permanent address.

I’m so wrapped up in cleaning out the house and organizing closets that I don’t think that has fully set in yet.  My brain knows that we are moving out of this apartment soon, but I’m not sure it has really grasped that we are not moving into another one.  Instead, we’re moving into our backpacks and the trunk of our Honda Accord.

One thing my brain does understand is that I won’t be able to make fancy cookies for a while.  At least not when we are living out of a car.

It also knows that chocolate and espresso are yummy.  Even in shortbread cookie form.  Especially when the drizzles of chocolate turn more into blobs of chocolate.

More chocolate is always better.  Especially if you are cleaning and packing all day.  Trust me.

Ingredients

1/2 lb (1 cup) of cold unsalted butter, cubed into 1/4 to 1/2 inch pieces
1/2 cup of white granulated sugar
1/2 teaspoon of salt, fine ground not course or kosher
2 1/4 cups of unbleached all purpose flour
1 teaspoon of vanilla
2 tablespoons of finely grounds espresso beans
9 ounces of semisweet or bittersweet chocolate
1 tablespoon of vegetable shortening

Directions

To make the cookies, place the butter, sugar and salt into the bowl of a stand mixer.  Mix on low speed until combined.  Add the flour, vanilla and espresso beans.  Mix until it comes together.  This will take a few minutes.  When the dough just pulls away from the bowl (like a pie dough) and pulls together stop mixing.  Do not over mix.

Roll out the dough on a lightly floured surface about a 1/4 inch thick.  Cut out shapes with cookie cutters or cut squares or rectangles/bars with a knife.  Place the cookies on parchment paper on top of a cookie pan and chill for about 20 minutes in the refrigerator.

While the cookies are chilling, preheat the oven to 300 degrees.  Place in the oven and bake for 20 to 25 minutes or until the cookies look dry on top and are a shade darker.  Remove from the oven and let cool.

Melt chocolate with a double boiler or in microwave.  Stir in oil until glossy.   Take each cookie and dip them halfway into the chocolate, or drizzle chocolate over the top of the cookies.  Leave on wax paper until set, approximately 2 hours.

Source: Sweet Savory Planet

I’ve wanted to make this recipe for nearly a year.

I originally had it bookmarked as a Year of the Noodle recipe, but decided it wasn’t complicated enough to count.  I mean, there are only three ingredients and hardly any directions.  Too simple.

But for a quiet weeknight, it’s just right.

You probably have the ingredients in your pantry right now, and it only takes 45 minutes to transform them into a simple but lovely sauce.  Add some fresh shredded basil and grated cheese, and you’ve got a tasty meal.

That’s about all there is to say.  Simple recipe – simple post.

Ingredients

28 ounce can whole peeled tomatoes
5 tablespoons unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste

Directions

Put the tomatoes, onion and butter in a heavy saucepan over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste and keep warm while you prepare your pasta.

Serve with spaghetti, with or without grated parmesan cheese to pass.

Source: Smitten Kitchen

I’m going to miss our blender when we are traveling.

It has a nice little pour spout attachment, and crushes ice like butter.  Plus it transforms into our food processor.

Oh man, don’t even get me started on how much I’m going to miss the food processor.  But alas, there are sacrifices that must be made in the name of travel.

Middle class white girl problems, I know.  I’ll hush up about that and instead tell you about the amazing smoothie recipe I’ve perfected over the last few months.  I know the ingredient list looks more like a salad recipe than a smoothie, but trust me, it’s delicious.  Close your eyes and you’ll swear you’re drinking a creamy vanilla shake.  With WAY more health benefits.

It’s perfect for after a workout, a nice addition to breakfast, or late night snack when you realize you haven’t had nearly as many veggies as you meant to during the day.  If you use unsweetened almond milk, it’s even sugar free.

Go make it.  I’m going to go use the food processor for something, anything.

Just because I still can.

Ingredients

3/4 cup almond milk
1 big handful baby spinach
1 tablespoon ground flax seed
1/2 and avocado
1 scoop vanilla protein powder
1/4 cup ice

Directions

Place items into blender in order listed.  Blend until smooth.  Enjoy!

I’ve been in the car a lot lately.

Driving to prenatal yoga training.  Driving to the mountains for the weekend.  Driving to teach private yoga sessions.  Driving to dentists, chiropractor, and doctor visits.

So.  Much.  Driving.

The worst part about driving so much?  Well, traffic.  But the second worst part is getting HAR* while driving in traffic.

I get really feisty when I’m hungry.  It’s a bad scene.

The only way to bring me back to my calm, even keeled self is with a snack.

These little oatmeal bars/muffins are my new HAR aversion strategy.  Pop one into a Ziplock or Tupperware and keep it in your bag for a quick emergency snack.  They also make a great breakfast if you are running late and have to eat on the go.

You can dress these up with whatever mix ins you like, such as dried fruit, nuts, or chocolate chips.  The oats and flax make them a bit spongy, but also super healthy.  If you’re going to need an emergency snack, why not make it one packed with protein and fiber?

Keep two in your car for longer drives.  Trust me, you’ll arrive at your destination in a far better mood.

(*HAR is an acronym my sister and I coined during a particularly hungry trip to Scandinavia.  It stands for Hunger Aided Rage – that state you go into when you haven’t eaten in a while and get really mean and angry.  It’s not pretty.)

Ingredients

2.5 cups regular rolled oats (not instant oats), divided
3 tbsp chia seed
1/2 cup + 1 tbsp ground flax
1 tsp cinnamon
1 tsp baking powder
1/4 tsp kosher salt
1.5 cups almond milk (or other milk)
1/2 cup pure maple syrup (or other liquid sweetener – I used agave)
2 tbsp nut or seed butter
1 banana, chopped small
1 tbsp pure vanilla extract
Chocolate chips, dried fruit, or nuts to mix in

Directions

1. Preheat oven to 350F and line an 8 inch square pan with two pieces of parchment paper. (Note: I used a muffin tin because I find it easier than cutting them into squares.)

2. In a blender or food processor, blend/process 1 cup of the oats until a flour forms. Or you can just use 1 cup of oat flour.

3. In a large bowl, mix together the dry ingredients: oat flour, 1.5 cups rolled oats, chia, flax, baking powder, salt, cinnamon. In a smaller bowl, whisk together the wet ingredients: milk, syrup, nut/seed butter, banana, vanilla until no clumps remain. Add wet to dry and stir until combined. Add dry sweetener to taste if desired. Fold in any nuts or dried fruit that you desire.

4. Pour mixture into prepared pan and smooth out. Bake for 35-40 minutes until lightly golden along edge and it springs back slowly when touched. (Muffin tin bake time is about 30 minutes.) Place pan on cooling rack for 10 minutes, carefully remove, and cool on rack before slicing.

Source: Oh She Glows