Fig and Ricotta Pancakes

When I was a child, I took piano lessons in a sweet woman's home. Outside the door was a fig tree and I'm not sure which I remember more...the piano notes or the taste of freshly picked figs. I'm still debating on the idea of adding a fig tree to my tiny Brooklyn apartment. Maybe I will settle for fig pancakes instead.

What's great about pancakes is they're REALLY hard to mess up. Dry plus liquid, add egg and baking powder, cook and there you have it...a pancake. What I'm trying to say is this isn't an exact science, so make them how you like them. Don't want figs? Fine, add another fruit. This your show. 

Ingredients
1/2 cup all purpose flour
1/2 cup whole wheat flour
1 tbsp sugar
1/2 tsp baking powder
2 eggs
1 cup low fat ricotta cheese
1/2 cup milk
1 cup fresh figs, sliced 

Preparation
Mix all dry ingredients in a bowl. Add eggs, milk, and ricotta. Mix until incorporated. Heat a small amount of butter or oil in a frying pan over medium heat. Add your desired amount of pancake mix to the pan and immediately top with sliced figs. Note: I pressed the figs into the pancake batter in the pan to make sure they didn't fall out while flipping. Allow to cook until slightly browned on one side. Flip and cook through. Makes about 6-8 pancakes (6in diameter).

Watermelon Feta Salad with Olives

I hear Labor Day is the signal for the end of summer, so naturally I'm obsessed with all of the summer produce. Watermelons, tomatoes, corn, berries. I want it all. With the recent move to Brooklyn and regular excursions to the New Jersey countryside, I've had plenty of opportunities to stop at farm stands, most of which are run on the honor system where you pay for what you take by dropping money into a bucket at the stand.

The first watermelon was so delicious that I had to find a second. But I didn't want to make another watermelon, feta salad, I wanted something different. Luckily I remembered this insane (delicious) salad I had in New Orleans at the James Beard Award Winning Shaya on Magazine Street. (Check out their menu and definitely go if you're in town.) Watermelon, Bulgarian feta, green olives, chermoula. I left the fancy food for the award-winning restaurant and stuck to what I know which meant Whole Foods brand feta, a side of the road watermelon, Trader Joe's olives, and a modified version of chermoula. 

Lesson: You don't have to be fancy to make good food. Leave the fancy for the restaurants and experiment in the kitchen with what you have!

Ingredients
1 small watermelon, cubed and seeds removed (about 6 cups)
3 tbsp fresh, chopped mint
1 tbsp fresh, chopped parsley
1 tbsp fresh, chopped cilantro
1/2 cup chopped olives*
1/2 cup crumbled feta
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp kosher salt

Preparation
Cube and remove seeds from watermelon. Chop herbs and olives. Add all ingredients to a bowl and toss.

*I used Trader Joe's marinated olives with lemon and herbs. If you don't have lemon marinated olives then add lemon juice and zest from 1/2 lemon to the recipe.  

Black Bean Vegetable Burgers

Veggie burgers are a meatless meal go-to. They're packed with fiber (read: filling), easy to make, and bonus(!) they freeze well making for a quick and easy lunch or dinner. These burgers could also be renamed "kitchen sink burgers" since many of the ingredients can be exchanged for whatever you have in the fridge or cabinet. No squash? No problem. Use zucchini or eggplant. No peppers? Use carrots or asparagus. Oats can be exchanged for bread crumbs and the cilantro can be swapped for parsley or even basil. Be sure to keep the ratios consistent for a burger that holds well in the pan and on the bun.  

Ingredients
2 tbsp.    olive oil or canola oil
½ each    large yellow squash, roughly chopped
½ each    red bell pepper, roughly chopped
½ cup      button mushrooms, roughly chopped
½ tsp       sea salt
1 tsp        ground black pepper
1 can        low sodium black beans, rinsed
3 each     garlic cloves
½ bunch  cilantro
½ each     lime juice plus zest
1 ½ cup     old fashioned oats
1 each       large egg

Preparation
In a large frying pan, heat 1 tbsp. oil over medium heat. Add squash, bell pepper, mushrooms, salt, and pepper. Sauté until al dente and most of the water has evaporated (about 15 minutes). While the vegetables are cooking, add black beans, garlic, oats, cilantro, lime juice, and lime zest to a food processor. Add cooked vegetables and pulse until all ingredients are combined. Add egg and continue to pulse until fully incorporated. Form into patties.  (makes 8 patties)
Heat 1 tbsp. oil in pan over medium heat. Add patties and cook 5 minutes on each side or until browned and cooked through. 

Build on a whole wheat bun with lettuce, tomato, onion, and your choice of spread.

Tip: Burgers can be frozen between layers of parchment paper. When ready to cook, simply thaw and heat oil in a pan to cook on each side until cooked through. 
 

Easy Herb Pizza Crust

Easy and bread are two words I rarely put in the same sentence, but there are exceptions to every rule. Case in point, this pizza crust. It's literally the procrastinators dream. No time to let a dough rise? No problem. Just put all ingredients in a stand mixer, turn on, and let form a dough ball. Roll it out, top, and pizza is in the oven.

Ingredients
3/4 cup lukewarm water plus 2 tbsp
1 tsp active dry yeast
2 cups whole wheat flour
3 tbsp olive oil
3/4 tsp salt
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried basil

Preparation
Add lukewarm water and yeast to a bowl and let foam. About 5 minutes. Add flour, olive oil, salt, and herbs. Mix using a dough hook in a stand mixer or with a wooden spoon. If using a wooden spoon, dump all ingredients onto a clean counter and knead 5 - 10 times until formed. If using a dough hook and a stand mixer, mix until a dough ball is formed. Put onto parchment paper or a well-floured pan, roll, and top with pizza toppings. 

Note: This dough makes a cracker-thin crust.

Spicy Avocado Fries

Two of my favorite things just came together and the result is delicious. They're crunchy on the outside and oh, so avocado-y on the inside. Perfect for topping burgers, salad, or sandwiches or adding a twist of flavor for nachos, tacos, or burritos. These fries are exactly what you’ve been waiting for. 

Ingredients
2 avocados, sliced
¼ cup panko bread crumbs
2 tbsp sesame seeds
2 tsp cayenne pepper (more or less depending on your taste)

Preparation
Mix bread crumbs, sesame seeds and cayenne in a shallow dish. Gently press avocado slices into the bread crumb mixture to coat on all sides. Once all slices of avocado are coated with the bread crumb mixture, place on a parchment-lined baking sheet and bake at 425F for 15-20 min. or until golden brown. Flip 2-3 times while cooking. 
 

Vegetarian Fajita Stir Fry

I'm often met with a confused look when I excitedly mention how tacos, fajitas, and burritos can be a healthy meal. Most think high fat queso and sodium-laden meats when thinking of the standard Mexican-style meal you're served in your local restaurant. But, when I think tacos, burritos, and fajitas, I think vegetables. It's the perfect opportunity to load up on veggie servings alongside fiber-rich beans. Add herbs and spices and you're well on your way to a flavor-packed, fiber-rich, veggie-loaded, tasty plate of delicious food that's sure to satisfy. 

Packaged taco and fajita seasoning can be extremely high in sodium. One way to cut back on the sodium is to make your own fajita seasoning. It requires purchasing a variety of seasonings, but you can mix a big batch and have it as a go-to for future meals. Just store in an airtight container for as long as you would keep spices on the shelf (about 1 year). 

Fajita Seasoning
2 tbsp chili powder
1 tbsp onion powder
1 tbsp garlic powder
2 tsp paprika
1 tsp kosher salt
1/2 - 1 tsp cayenne pepper (to taste)

Mix in a bowl and set aside for the following recipe. If using for a later date then double and put half in an airtight container. You will use all of the seasoning for the recipe below.

Vegetarian Fajita Stir Fry
Makes 4 servings (1 serving is two filled tortillas)

Ingredients
2 tbsp             olive oil
1 16oz can       low sodium black beans
2 each            bell peppers (orange and red preferred)
1 each             tomato (on the vine or roma)
1/2 each         red onion
1 4oz can       green chiles (I used Hatch brand)
8 each           corn tortillas (I used La Tortilla Factory 6in tortillas)

Preparation
In a large frying pan, heat olive oil over medium heat. Slice onions, bell peppers, and tomato and set aside. Using a strainer, rinse black beans under cold water and set aside. Add sliced onions to pan and sauté until browned and slightly translucent. Add fajita seasoning, bell peppers, tomatoes, green chiles, and rinsed black beans. Stir and allow to cook over medium heat for another 10 minutes or until peppers are cooked through. 

If you'd prefer meat in your dish then chicken is a good option. Slice boneless, skinless chicken breast and add to pan with the onions. Cook until browned, but not cooked all the way through. Then add the remainder of the ingredients (beans optional) and saute until chicken is cooked through. 

Serve over tortillas and top with your choice of toppings.

ANEWtrition Tip: Turn leftovers into a fajita salad. Chop lettuce and spinach and add to a bowl. Top with the fajita stir fry and add salsa for a dressing.

Toppings Bar: 
greek yogurt, avocado, salsa, hot sauce, chopped cilantro, diced onions, shredded cheese

Lemon Roasted Asparagus

I've decided that if you roast any vegetable then you can turn even the toughest vegetable haters into true vegetable lovers. Test my theory. Take a vegetable you really aren't a fan of, drizzle it with oil and a bit of salt, and roast at 425F until browned and cooked through. Are you converted yet? 

Asparagus is one of those polarizing vegetables - you either love it or you hate it which is why it's a perfect candidate for roasting. When shopping for asparagus, look for thin stalks. The thicker stalks tend to be tough and woody. You should also make sure the color is a vibrant green.  

When you're ready to cook, simply wash with cool water and snap the tough end off the stalk. Preheat the oven to 425F. Spread the stalks on a sheet pan and drizzle with olive oil. Squeeze half of a fresh lemon over the asparagus. A sprinkle of kosher salt is optional. Roast for 20-25 minutes until cooked through and slightly brown. 

Easy Vegan Collard Green and Black Eyed Pea Soup

Growing up, my mom always made black eyed peas (for luck) and greens (for money) on New Years Day. That wasn't the only constant from year to year - she recently reminded me that New Years Eve was always a family affair and I remember feeling strange the first time I spent NYE on my own. To this day, we still text each other at midnight. It's funny how traditions last, even if they might look a little different over time. 

Maybe the years of traditions have me craving black eyed peas and collard greens throughout January. I can't get enough of the two! Add some cornbread and I could pretty much eat the combo every day. 

EASY VEGAN COLLARD GREEN AND BLACK EYED PEA SOUP

Ingredients
5 cloves garlic, minced
1 large yellow onion, diced
5 carrots, diced
1 tbsp olive oil
1 large bunch collard greens, chopped
2, 15 fl oz cans low sodium black eyed peas, drained, rinsed
2 qt low sodium vegetable broth
2 tsp miso
1 tsp cajun seasoning
2 tsp red pepper flakes
1/2 tsp kosher salt
pepper to taste (2-3x as much as salt)

Preparation
Using a food processor, roughly chop onion and carrots. Add olive oil to a large stock pot over medium heat. Add minced garlic and saute until fragrant. Add carrots and onions and cook until almost cooked through. Add chopped collards and let wilt, stirring occasionally. Add broth, black eyed peas, miso, and seasonings. Stir occasionally while allowing soup to come to a soft boil. Turn down heat and allow to simmer for 15 - 20 minutes. Enjoy with cornbread. (The best!) 

Happy New Year y'all! 

Peanut Butter, Chocolate Granola Bars with Miso

Miso? Like the fermented soybean paste? Yes, the fermented soybean paste. Trust me here. I've ignored this ingredient long enough for the both of us, so it's time to grab a tub of it and make these delicious granola bars. I picked up the traditional red miso by Miso Master at Whole Foods. There are other varieties including mellow and sweet which are exactly as they sound. In general, miso has an umami taste meaning it's savory or sometimes also described as meaty. The sweet/salty combo is what I was aiming for here and it's spot on. 

PEANUT BUTTER, CHOCOLATE GRANOLA BARS WITH MISO

Ingredients
1 cup old fashioned oats
1/2 cup steel cut oats
1/4 cup almond flour (can substitute for whole wheat flour)
1/4 cup dark chocolate chips
2 tbsp ground flaxseed
3 tbsp crunchy peanut butter
1 tbsp miso paste
1/4 cup honey
1 tbsp butter

Preparation
Preheat oven to 350F. In a large mixing bowl, combine oats, flour, chocolate chips, and flaxseed. Set aside. In a small, microwaveable bowl, add peanut butter, miso paste, and butter. Microwave on high until butter just begins to melt. Add honey and stir well. Combine peanut butter and miso mixture with dry ingredients. Mix well.

Line an 8x8" pan with parchment paper. Add granola mixture to pan and spread evenly. Press firmly into the pan using a flat surface such as the bottom of a drinking glass or a measuring cup. You should have an even layer of bars for baking. Bake for 25 minutes. Remove from oven and press into pan again using a flat surface. When the bars have cooled completely, use a sharp knife to cut into bars. Note: I cut into 18 bars - 3 rows and 6 columns, but any size will work. 

Turmeric Banana and Kale Smoothie

Colder weather usually means warmer, comforting foods, not chilly smoothies. But you won't notice the cold when enjoying this 5-ingredient smoothie featuring warming turmeric. If you're unfamiliar with turmeric then this is a perfect way to start your new relationship. Turmeric is known to have anti-inflammatory properties, contains a powerful antioxidant, curcumin, and may have play a role in the fight against cancer. Better yet, it tastes great and is incredibly versatile. 

BANANA TURMERIC SMOOTHIE

Ingredients
1 banana, frozen or fresh
1 tsp turmeric
1 cup plain soy milk (or milk of your choice)
1/2 tsp vanilla extract
1/2 - 1 cup kale

Preparation
Put all ingredients in a blender and blend until smooth. 
Note: This smoothie doesn't contain ice, so if you're looking for something that's icy cold then use a frozen banana.

Looking for more ways to use turmeric? Check out this recipe round-up from The Kitchn.