Avocado-Watermelon Quinoa Salad

It's been dessert overload here, so how about a nice healthy recipe to start off your weekend?

Even though I know they're crazy good for you, I never feel like taking the time to cook whole grains. Things like barley and brown rice to spend forever on the stove, and I'm an impatient person...which is why if I'm going to cook a grainy side dish, it's likely going to be quinoa.

Plus, as you probably know by now (is it just me or has quinoa gotten super trendy?), it's packed protein, gluten-free and high in fiber. So who needs the long-cooking stuff?

Avocado-Watermelon Quinoa Salad
makes about 6 servings


Ingredients:
  -  1 cup uncooked quinoa, rinsed
  -  2 cups watermelon chunks
  -  1 large, ripe avocado
  -  juice of 1 lime
  -  sea salt, to taste

Cook quinoa on the stovetop by adding 1 1/2 cups of salted water. Bring to a slow boil, then reduce heat, cover and allow to cook until all water has absorbed, approximately 15-20 minutes. Fluff with a fork and set aside to cool.

Meanwhile, small dice watermelon and avocado. Once quinoa is cool, toss in pieces, generously squeeze in lime juice and add sea salt to taste. Serve chilled.

What I love about this recipe is that it's an incredibly simple way to dress up a basic grain. The combination of watermelon and avocado pairs well in taste and seems exotic enough to look impressive and unique. I had this with dinner several times this week, and it went best with a salmon burger- I can see it being a great complement to most seafoods!

What's your favorite grain? Do you ever take the time to cook them, or are you as impatient as I am?

Raspberry-Glazed Peaches with Honey Cashew Cream

Man oh man, do I have a summer dessert recipe for you!!

Fruit is one of my favorite food groups; however, by itself I've always kind of felt it's a cop-out dessert. I love the stuff, but in order to satisfy my sweet tooth I need to have it alongside something a bit more rich.

Something like this fruity, syrupy sweet take on baked peaches, served with a heap of light, filling honey cashew cream.

Raspberry-Glazed Peaches with Honey Cashew Cream
(adapted from Food & Wine, makes about 10 servings)


For the peaches:
  -  5 large peaches, halved and pit removed
  -  3 tablespoons melted unsalted butter
  -  3 tablespoons honey
  -  1/2 pint fresh raspberries
  -  1/4 cup raspberry jam or preserves
  -  2 tablespoons water

For the cashew cream:
  -  2 cups raw unsalted cashews
  -  1/4 cup honey
  -  1/2 cup water

Place cashews in a bowl, cover completely with cold water and let soak, covered, overnight. Drain off excess water and thoroughly rinse cashews, then transfer to a blender with honey and water. Bland until all cashew chunks have dissolved and a creamy consistency has been reached.

Preheat oven to 425*F. Lay peaches flat side down in a baking dish prepared with non-stick spray. In a small bowl, combine butter and honey, then pour it generously over the peaches. Bake for 15 minutes, flipping once.

Meanwhile, in a saucepan over medium heat, bring raspberries, jam and water to a boil; stir until all raspberry chunks have dissolved. Strain into another bowl using a colander to remove large seeds, then pour mixture over peaches and bake for another 15 minutes, flipping once.  Remove from oven and serve warm with cashew cream and a few spoonfuls of glaze.

In my mind, this is the perfect summer dessert. Nothing is more reminiscent of this season than fresh peaches, and combined with the buttery raspberry sauce, it's pretty much incredible.

Also, this was my first time making cashew cream, and while the idea used to intimidate me,  I'm amazed at how easy and delicious it is. Generally this kind of recipe would be paired with a mascarpone or homemade whipped cream, but the cashew and honey flavors really complemented the peaches and raspberries and made for a more nutritious cream that's just as delicious.

Happy eating- and happy Friday!

What's your favorite fruit-based dessert? And what's one food you've made recently that intimidated you?

Strawberry Champagne Slushies

When it comes to my beverages, I'm a huge fan of bubbles: sparkling water, soda (yes, I love the stuff), beer and champagne. Oh, champagne. I could give or take regular old wine, but add some sparkles to it and I'll happily drink the entire bottle in one sitting. Not that I've ever done that...

Another food I can down copious amounts of at once? Strawberries. Sweet, pink, refreshing...

Combine those two ingredients and you've got one lethal combination.

Strawberry Champagne Slushies
makes approximately six servings


Ingredients:
  -  1 16 oz container fresh strawberries, hulled
  -  1 750 ml bottle champagne or sparkling wine
  -  2 tablespoons honey

Begin by dividing bottle of sparkling wine; pour half into a blender, then pour other half into a large glass, cover and set aside in the refrigerator. Add strawberries and honey to blender and blend until all chunks have disappeared. Pour mixture into ice cube trays and freeze until completely solid. Once ice cubes have formed, remove them from the trays and return to blender. Add remaining champagne and blend until a thick, slushie consistency has formed. Pour into champagne glasses and serve.

Simple, sweet and summery. They're not overwhelmingly sugary, but have a slightly tart strawberry-champagne flavor with just a hint of honey.

Plus, they're hot pink. Does it get any more fun? They'd be perfect for any female gathering, like bridal showers or tea parties. Or you could just serve them to men, too, and enjoy the extras when they stupidly turn them down because of the color.

That's okay. More for the ladies.

Sparkling or regular wine? And what's your favorite girly mixed drink?

Chocolate Pie

Is it just me, or does pie seem inherently healthier than cake? 

I know, it really isn't. But for some reason the fact that it's a.) smaller b.) usually filled with fruit and c.) surrounded by a savory (crust) rather than sweet (frosting) component always makes pie seem...lighter than cake. That is, until you fill said pie with chocolate. And then it just becomes a million times better, healthiness be damned.

So when I stumbled across this recipe in Food & Wine this weekend, I knew I had to make it. Why isn't chocolate pie as popular as pumpkin or apple? This thing is mind-blowingly delicious!

Chocolate Pie

(adapted from Food & Wine)

  -  9" deep dish frozen pie shell

  -  1 1/2 cups sugar

  -  1/4 cup cocoa powder

  -  1/4 cup salted butter, melted

  -  2 large eggs

  -  3/4 cup evaporated milk

  -  1 teaspoon vanilla extract

  -  1 cup crushed walnuts or pecans, for topping

Preheat oven to 350*F. In a large bowl, beat together sugar, cocoa powder, butter, eggs, evaporated milk and vanilla. Pour mixture into pie shell and carefully transfer to oven (filling will be very liquidy). Bake for 40 minutes, then remove, sprinkle walnuts on top and return to oven for another 20-30 minutes, or until the pie is set everywhere but the center.  Cool completely before serving.

Like I said, mind-blowingly delicious. It's kind of like filling a pie shell with the richest, sweetest chocolate pudding imaginable. The top kind of turns into a crust to keep it all in and add texture, while the inside says gooey and smooth. And even if you're not a huge fan of nuts, I highly recommend using the walnuts- it adds a great crunch to such a silky dessert.

Plus, walnuts are good for you, so this pie really is healthy! See? I told you.

What's your favorite kind of pie? This might give my beloved strawberry-rhubarb a run for its money...though I should probably make one of those too, just to be sure...

Basil Avocado Smoothie

Avocadoes are one of my favorite vegetables (or fruits, technically), but for whatever reason I always kind of overlook them at the grocery store. They're so versatile though- last summer I was eating one practically every day, either in chocolate pudding or guacamole form.

Over the weekend, I saw someone with an avocado smoothie and was immediately intrigued. What could make a creamier smoothie than a 'cado? So when I was at the grocery store yesterday, I bought a few and blended up this drink, which I had today for breakfast.

Basil Avocado Smoothie
(makes 1-2 servings)


  -  1 large avocado, diced
  -  1 cup milk of choice
  -  1 tablespoon fresh basil, chopped
  -  juice of 1/2 lime
  -  2 tablespoons agave nectar
  -  4 ice cubes

Combine all ingredients in a blender or food processor and mix until smooth, stirring several times to make all avocado chunks are incorporated. Garnish with extra basil or lime and serve.

Super-duper creamy, filling and not too sweet. It tastes like a spiced-up avocado, not like a fruity concoction, which was more refreshing than your typical smoothie contenders.

Confesssion: I made this yesterday and left it in the fridge overnight. Don't do that if you're planning on serving it to anyone, because the color got quite unappetizing...still tasted good, though!

What's your favorite use for avocadoes? Do you ever use them in sweet recipes, or do you stick to the savory stuff?

Pesto-Stuffed Tomatoes

I believe I've already filled you all in on my dad's tomato garden obsession.

Well, those things keep growing twice as fast as we can even begin to eat them, so I've been looking for creative ways to use them up. And our basil plant is out of control as well, so we've had a surplus of that  lately too. So today's concoction?

Pesto-Stuffed Tomatoes
  -  3 cups fresh basil
  -  1 1/2 cups walnuts
  -  4 cloves garlic
  -  1/2 cup parmesan cheese, plus extra for sprinkling
  -  3/4 cup olive oil
  -  6 small tomatoes
  -  salt and pepper, to taste

Preheat oven to 350*F. Use a food processor to combine basil, walnuts, garlic and cheese until no chunks remain. Slowly pour in olive oil until a creamy texture is achieved. Remove stems of tomatoes and cut in half lengthwise, then use a melon baller to remove seeds. Fill each tomato half with pesto and sprinkle with extra cheese, salt and pepper. Place tomatoes on a cookie sheet lined with tinfoil and prepared with cooking spray, then bake for approximately 15 minutes, or until tomatoes are soft and cheese has begun to brown. Allow to cool for a few minutes before serving.

Since pesto and tomatoes are two of my favorite summer foods, I absolutely loved the combination of the two together.

I ate the "ugly" one that was falling apart straight from the oven, then had another on top of a salad with dinner tonight. All the pesto kind of fell out and acted as dressing for everything else...amazing.

These would also be great as a party appetizer or first course. They smelled incredible coming out of the oven and made the kitchen basil-scented all day.

Well, until I whipped up about five more recipes. But that's for later...

I know I've asked this before, but since it's constantly changing, what's the last thing you cooked? How did it turn out?

Southwestern Black Bean Hummus

I created this hummus recipe a few months ago as a guest post on Ashley's blog, but never posted it over here. Since it's a fun, easy twist on a food everyone loves, I decided it was worth sharing it again! Here's my recipe for spicy, creamy, Southwestern Black Bean Hummus.

Though my kitchen forte is undoubtedly baking, I do like to experiment with savory recipes as well. I come from a family of hummus-lovers, and while I used to think that the spread was difficult to make, in reality it’s incredibly easy. To change things up a bit, here’s my recipe for a black-bean based hummus.
 
Southwestern Black Bean Hummus

• 1 15.5 oz can black beans, drained with liquid reserved
• 2 tablespoons tahini
• ½ cup sun-dried tomatoes, packed in oil
• 1 clove garlic, minced
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne pepper (or more, depending on spice preference)
• ¼ teaspoon paprika
• ½ teaspoon salt

Simply put all your ingredients into the food processor:

And blend until your desired consistency is reached, adding bean liquid to smooth if necessary. Makes approximately 3 cups.

The result is a thick, filling hummus with tons of spice and flavor. Served with tortilla chips, pita or crackers, it would make the perfect appetizer for a Mexican-themed meal!

What's your favorite kind of flavored hummus? Have you ever tried making it yourself?

Chocolate Coconut Bars

Chocolate and coconut are a severely underrated combination.

I know that it's not unheard of, with Mounds and Bounty bars and chocolate macaroons, but still. It's almost as good as chocolate and peanut butter, which ranks it above cherries and walnuts in my book.

Even better is when said chocolate and coconut don't require baking to combine. Because sometimes when a craving hits, fifteen minutes is all you can take.

No-Bake Vegan Chocolate Coconut Bars

Ingredients

  -  1 cup coconut oil

  -  3 cups rolled oats

  -  1/2 cup dark brown sugar

  -  3/4 cup unsweetened shredded coconut

  -  1 cup chocolate chips, plus extra for garnish

In a saucepan over low heat, melt the coconut oil. Stir in oats, coconut and sugar, and allow to cook for about 3 minutes, or until all ingredients are well combined. Spoon half of mixture into a greased 9x9 pan and press into bottom. Place in freezer to set for a few minutes. Meanwhile, melt the chocolate chips by microwaving them in 30 second increments at medium power, stirring in between. When chocolate is smooth, pour over oat mixture and spread carefully with a spatula. Press remaining oat mixture onto chocolate layer and garnish with chocolate chips. Refrigerate or freeze until solid, and store in refrigerator.

I cut into these bad boys a few minutes before they were actually firm, so they were a bit crumbly, but amazing nonetheless. Lots of coconut texture and smooth chocolate flavor. I used Guittard chocolate wafers, which made the chocolate part extra special. 

Chocolate + coconut. Fabulous way to start the day.

What's the most underrated food combination to you?

Italian Grape Salad

This is my dad's vegetable patch.

He's very proud of it. The highlight? Tomatoes.

No shortage of lycopene in these parts.

Sometimes he invites his friends over to come see his tomaters. I'd make fun of him, but since I've never successfully grown anything in my life I guess I don't really have room to. Check out the monster one he picked yesterday:

Impressive.

Since we have such an abundance to use up, this afternoon I put together a simple summery salad as part of my lunch. I wasn't expecting it to come out as well as it did, but this one's a keeper!

Italian Grape Salad


Ingredients:
  -  2 large cucumbers
  -  2 large tomatoes
  -  1 cup seedless red grapes
  -  2 tablespoons chopped fresh basil
  -  juice of 1/2 lemon
  -  zest of 1/2 lemon
  -  3 tablespoons extra virgin olive oil
  -  black pepper, to taste

Begin by peeling one of the cucumbers. Leave the skin on one, then halve, seed and dice. Dice tomatoes and slice grapes in half. Add basil and lemon zest. In a separate bowl, combine lemon juice, olive oil and black pepper. Toss dressing into salad and add more pepper if necessary. Enjoy!

Initially I wasn't planning on adding grapes, but we had a huge bowl of them and I decided it might be an unusual change. It actually worked really well- they added a pop of sweetness to the other ingredients. I also used an heirloom tomato and a regular tomato, so there was a slight color and taste difference between the two.

I had this salad alongside a hummus-salmon salad wrap, which was the perfect taste complement. I love summer foods!

What's your favorite way to eat tomatoes? Do you like fruit in salads, or do you prefer them strictly savory? I love raw tomatoes, but I'm 50/50 on cooked ones. And I love fruit in anything and everything!

Cookies 'n' Cream Cake

I've been going to a lot of 21st birthday celebrations lately, haven't I? And 21st birthday celebrations always call for cake.

This weekend, a few friends are high school are visiting the city for one of their birthdays. Obviously, I had to make a cake. You've all probably noticed that I'm a huge fan of doctored cake mixes. They're easy to make, quick to clean up, and look way more impressive than your generic funfetti. This time, I tried my hand at a new recipe: Cookies 'n' Cream cake!

Ingredients:

  -  1 box white cake mix

  -  3 egg whites

  -  1 1/4 cup water

  -  1/3 cup vegetable oil

  -  1 package Oreo sandwich cookies

  -  1 tub white frosting

Prepare cake according to ingredients on package by combining cake mix, water, egg whites and vegetable oil with a hand mixer. Place one column of cookies in a large Ziploc bag, and crumble with either your hands or a rolling pin. Stir crumbled cookies into cake batter. Pour into two 9" pans prepared with cooking spray and bake for approximately 30 minutes. Remove from oven and allow to cool completely before leveling the top of one cake round with a serrated knife.

Dump container of frosting into a large mixing bowl and add another column of cookies. Using a hand mixer, crush the cookies into the frosting. Frost between the two cake rounds before layering, then use remaining frosting on top and sides. Decorate with remaining column of sandwich cookies and serve!

I must confess that while Oreos were never my favorite cookie growing up (give me chocolate candy instead any day), I literally could not keep myself from eating the frosting. Something about the slightly gritty texture is just completely amazing. Likewise, the cake part is dense and moist with bursts of chocolate- adding the Oreos really ups the ante on an otherwise boring white cake.

Off to play in the city for the day- looks like it might actually be the hottest day of the year out there...

If you could create any flavor cake, what would it be? Are there any combinations you've been wanting to try out but haven't yet?