Monster Cookies

Peanut butter-oatmeal-M&M cookies. Need I say more?

These cookies hail from Kelly Senyei’s wonderful site, Just a Taste. Thick, chewy and peanut buttery, these are not the ones you set out for afternoon tea. They’re the ones you bring in a Tupperware to a friend’s for a New Girl marathon. Or on a road trip. Or anywhere, for that matter.

I used commercial PB –  Skippy is my favorite for baking. I suppose you could use natural peanut butter, but the texture might be more crumbly. These cookies do not contain flour, but rely on old-fashioned oats to bind the dough together. I used M&Ms (Easter colored!) but you could sub in (or add) chocolate chips, toffee chips or any other tasty bit that you have lying around.

These go really well with a cup of coffee or a glass of milk. And your DVR lineup.

Monster Cookies

Recipe adapted from Just a Taste

1 cup white sugar
1 cup dark brown sugar
½ cup butter (1 stick), at room temperature
3 eggs
1½ cups peanut butter (smooth or chunky, I used Skippy)
1 Tablespoon vanilla extract
2 teaspoons baking soda
½ teaspoon salt
4½ cups old-fashioned oats
1 cup M&Ms (mini or regular)

Directions:

1. Pre-heat the oven to 350°F.
2. Cream together the white sugar, brown sugar and butter with an electric mixer.
3. Beat in the eggs, peanut butter, vanilla, baking soda and salt.
4. Stir in the oats and M&Ms.
5. Scoop 2-to 3-tablespoon mounds of the dough onto a parchment paper- or Silpat-lined cookie sheet and bake for 8-10 minutes.

Moroccan Carrot Salad with Ras el Hanout

People often ask me what kind of cook I am. It’s like they’re expecting me to say I am an expert in sushi, or specialize in French macaron-making. The truth is, I don’t claim one particular food or cuisine as mine. I do, however, have certain ingredients and habits I gravitate towards. I strive for everything I make, whether it’s a Bolognese sauce or a taco, to strike a balance between sweet, heat, acid and salt. I also have an infatuation with spices, herbs and other little sprinklings to gild the lily.

Which brings me to this carrot salad. I love shredded salads because I can use my food processor and they allow me to use up the random veggies in my fridge (real talk).I remember a carrot salad I ate during a photo shoot during my college internship. Yes, this was a good 6 years ago now. It had cinnamon in it, raisins and a bit of a kick. I felt so New York City eating that salad. It was also college, so at that point I was subsisting on Barilla Plus with marinara sauce and turkey wraps from Campus Deli. You can imagine why I remember it so vividly.

Now I’m on the other side of the serving table. While I’m still no expert, I do know what I like.

Moroccan Carrot Salad with Ras el Hanout

1 lb. carrots, peeled, trimmed and grated (with a box grater or food processor)
1/4 cup raisins
2 scallions, trimmed and thinly sliced
Juice of 1 lemon
1/2 tablespoon honey
1/2 tablespoon grated fresh ginger
1 small clove garlic, finely minced
1/2 teaspoon ras el hanout*
2 tablespoons olive oil
Pinch cayenne
Kosher salt and fresh black pepper
Handful roughly chopped parsley

Directions

In a large bowl, combine the carrots, raisins and scallions. In a small bowl, whisk together the lemon juice, honey, ginger, garlic and ras el hanout. Drizzle in the olive oil and whisk. Add cayenne, salt, pepper and a bit more lemon juice/honey/olive oil to taste. Pour over carrot mixture and toss to combine. Sprinkle with parsley.

*Ras el hanout, literally ‘head of the shop’, is a Moroccan spice blend. There are many varieties, but is most likely to include cardamom, clove, cinnamon, chili pepper, coriander, cumin and nutmeg. Look for it at ethnic markets or in the spice section at Whole Foods (Frontier Organic brand). As a basic-pantry alternative, you can use a combination of ground cumin and a bit of cinnamon.

Roasted Brussels Sprouts with Sriracha and Honey

 

Isn’t it funny how until just a few years ago everyone hated brussels sprouts? They were passed over like iceberg lettuce, simply not worth the worry. Like hairstyles and skirt hems, everything goes in and out of fashion. Food included. What, you’ve never heard of this phenomenon? Martha thinks it’s worth mentioning.

While I don’t use the word ‘trend’ lightly, there has been a big shift towards big flavor infused into unassuming places. Click through this list of Smorgasburg vendors and you’ll get the idea. Old standbys like ice pops, donuts, pickles and even mustard are being reinvented. While I think some things are best left alone (I’m not sold on artisan mayo yet), I welcome change and even improvement on a classic.

Like these brussels sprouts.

No, they’re not lightly dusted with pecorino or drizzled with olive oil and sea salt. They’re deeply roasted, then doused in a fiery, funky sauce. They’re confident in their ability to be at once sweet and savory. Cilantro adds a bit of controversy. Which is never a bad thing when it comes to vegetables.

Despite what the calendar says, it’s still winter in NYC and at the market. Take advantage of the season while it lasts.

Roasted Brussels Sprouts with Sriracha and Honey

Adapted from Food52

1 pound brussels sprouts, trimmed and halved if large
2 teaspoons olive oil
Juice of 1/2 lime
2 teaspoons sriracha (or more, depending on how hot you like it)
1 tablespoon honey
1 garlic clove, minced
1/2 teaspoon fish sauce (or tamari)
Chopped cilantro, for garnish

Directions

Heat oven to 400F. Arrange brussels sprouts on a parchment-lined baking sheet and drizzle with the olive oil, tossing to coat. Roast, stirring every 10 minutes or so until brussels are deep brown and crispy, about 30-40 minutes.

In a small bowl, whisk together the lime juice, sriracha, honey, garlic and fish sauce. Drizzle over roasted brussels sprouts and sprinkle with cilantro. Serve warm or at room temperature.

Spinach + Bacon Twice Baked Potatoes

Growing up, twice-baked potatoes made an appearance at just about every holiday. With beef and horseradish at Christmas, alongside ham at Easter, they were quite perfect for a crowd of 20+.

Nowadays, I wouldn’t consider myself a meat and potatoes person. I like potatoes, and I enjoy meat every now and then, but together? Major food coma. I need a little something green as a buffer for all that heartiness.

These spinach-flecked potatoes are just the thing for the other 363 days a year. Buttermilk is surprisingly low in fat and adds a welcome tanginess. A touch of butter, a bit of cheese and just a sprinkle of smoky bacon keeps things from going too far off course. I think you’ll enjoy these for dinner or lunch with a salad or on their own.

Spinach & Bacon Twice Baked Potatoes

Makes 4 potato halves

2 large russet potatoes
1/2 cup cooked chopped spinach*
1 clove garlic, minced
2 scallions, finely chopped
1/4 cup buttermilk, plus more if necessary
1 teaspoon butter or olive oil
2 tablespoons grated Parmesan, plus more for topping
Pinch nutmeg
2 strips bacon, cooked and chopped, divided
Kosher salt and fresh black pepper

Directions

Prick potatoes with a fork a few times. Bake at 450F for about 45-60 minutes until a knife is easily inserted. Allow to cool slightly, then slice in half lengthwise and scrape out flesh, leaving a bit in the skin.

Place potato flesh in a large bowl. Add the garlic, scallions, buttermilk, butter or olive oil, Parmesan, nutmeg and half the bacon. Mash with a fork or potato masher. Add a bit more buttermilk if it looks dry. You want it a bit chunky – no need for it to be completely smooth. Add salt and pepper to taste.

Divide potato mixture between the 4 potato skins. Sprinkle with a bit more Parmesan. Broil in the oven for a few minutes, until tops are just lightly brown (be careful not to burn!) Sprinkle with the remaining bacon.

*I used frozen defrosted chopped spinach. You can also saute raw baby or regular spinach in a bit of olive oil, cool and chop.

Broccoli and Chickpea Salad with Meyer Lemon Vinaigrette

I am partial to recipes that far outweigh the sum of their parts. This soup is one of them. And this pesto. And I am forever loyal to these brownies.

Simple, straightforward ingredients are my favorite to work with. They’re a blank slate, up for translation. Take broccoli, for example. You’ve probably already had it boiled, roasted or covered with cheese. But what about whipping it into a souffle, pureed into a pasta sauce or formed into little fritters and topped with creme fraiche. See? Much, much greater than the sum of it’s parts.

This recipe comes from Sara Forte from the wonderfully fresh Sprouted Kitchen via Whole Living magazine. While the magazine will sadly no longer be available in print, the recipes and editorial content will still live online. I love their seasonal, yet approachable, take on eating well. A satisfying mix of  broccoli, creamy chickpeas, lemony vinaigrette and just a touch of richness from the nuts, it’s my new favorite lunch.

Broccoli and Chickpea Salad with Meyer Lemon Vinaigrette

Adapted from Whole Living

• 4 cups broccoli florets (about 1 large head broccoli)
• 15-oz can drained and rinsed chickpeas (about 2 cups cooked if using dried)
• 5 sliced scallions
• 1/2 cup chopped fresh parsley
• 1/3 cup toasted pine nuts (or almonds)
• 1 minced clove garlic
• 2 tsp Dijon mustard
• 1 tsp honey
• 1 Tbsp grated Meyer lemon zest (from about 1 lemon)
• 1/4 cup Meyer lemon juice (from about 1-2 lemons)
• 6 Tbsp extra-virgin olive oil
• Coarse salt and freshly ground black pepper

Directions

Steam broccoli florets until just tender, 5 to 7 minutes. Alternately, blanch them in boiling water for a minute, then transfer to an ice bath and strain. Once cool, chop and combine with chickpeas, scallions, parsley, and pine nuts.

In a bowl, combine garlic, mustard, honey, lemon zest and juice. Slowly add oil, whisking to emulsify, and season with salt and pepper.

Drizzle broccoli mixture with dressing and toss to coat. Add salt, pepper and more lemon juice, to taste.

Miso-Lime Noodle Bowl with Shiitakes and Bok Choy

Isn’t it weird how you get in certain habits with food? You find yourself eating the same breakfast, going to the same coffee shop or reaching for chocolate at the same time each day (I don’t know about you, but it happens at around 3pm for me.) While I consider myself a fairly adventurous eater and cook, I have my old standbys. I will never turn down a trip to Westville. I eat Greek yogurt almost every day. And kale? I still can’t get enough of it. I’m a creature of {healthy} habits.

Sometimes, I feel the urge to break out of  my comfort zone. Why not start with dinner? Pasta is a major go-to for me and many of my personal chef clients. After a long day of work, it’s just the thing. While I love an Italian pasta carbonara, Asian noodle dishes are becoming a new habit for me these days. The trick? I keep a few key staples around. Scallions, ginger and garlic are the starting point for countless noodle variations. Invest in a container of good miso, a bottle of tamari or soy sauce and some type of hot sauce or chile paste. Chances are you’ve made a stir fry before. See? You’re already halfway outside the box.

Miso-Lime Noodle Bowl with Shiitakes and Bok Choy

Serves 1-2

1 nest instant rice vermicelli or soba noodles*
1 teaspoon vegetable or coconut oil
2 scallions, finely sliced, white and green parts separated
1/2 tablespoon finely chopped fresh ginger
1 garlic clove, finely chopped
5 shiitake mushrooms, stemmed and sliced
2 heads baby bok choy, chopped
Miso-Lime Sauce
2 teaspoons white miso
1 teaspoon tamari
1/2 lime, juiced
Gochujang* to taste (or another hot sauce/paste)
Sesame seeds and Korean chile flakes, for garnish (optional)

If you are using instant rice noodles, place a nest/bundle of noodles in a bowl, cover with boiling water and a plate or lid and set aside. If you are using soba or another type of noodle, boil according to package directions.

Meanwhile, in a medium saucepan, heat oil. Add white part of scallion, ginger and garlic. Cook, stirring, until fragrant (be careful not to burn the garlic.) Add the shiitakes and cook, stirring, until lightly browned, about 5 minutes. Add the bok choy and cook until wilted, another few minutes. Add a couple drops of water or stock if the veggies start to stick. In a small bowl, combine the miso, tamari, lime juice and hot sauce/paste of choice, to taste. Drain your noodles and add them to the veggie mixture, along with the sauce. Toss to combine. Serve with green scallions, sesame seeds, Korean chile flakes or hot sauce and a squeeze of lime juice.

*Look for rice vermicelli noodles in the Asian section of the grocery store. You can sub in any type of noodle you prefer (I use buckwheat soba a lot).

*Gochujang is a fermented Korean chile paste . It has a nice balance of heat and a bit of sweetness.

Whole Wheat Waffles (of Insane Greatness)

Despite working in the food business, I am surprisingly basic when it comes to kitchen necessities. Sure, I have a food processor, a blender and an ice cream maker, but I prefer old-school elbow grease to modern machinery any day. There’s not much that can not be accomplished with a sharp knife, a heavy cutting board and a couple of pots and pans. The exception? Waffles. You can’t jury rig a waffle. Oh, how I adore my waffle iron. Sure, it’s a single-purpose piece of equipment, but these are waffles we’re talking about, people. I know you’ll find the space, time and appetite to use it – after you try this recipe.

Whole Wheat Waffles (of Insane Greatness)

Adapted from Food52

Makes about 4 large waffles

1 cup whole-wheat flour
1/2 cup all-purpose flour
1/2 c. cornstarch
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3 tsp. sugar
2 c. buttermilk, shaken
2/3 c. vegetable or coconut oil
2 eggs
1 1/2 tsp. vanilla

In a large mixing bowl, whisk together flours, cornstarch, baking powder, baking soda, salt and sugar. In another bowl, combine buttermilk, oil, eggs and vanilla. Pour wet ingredients into dry ingredients and whisk until just combined. Let set for 30 minutes. Cook in preheated waffle iron for about 4-5 minutes (follow directions for your waffle iron). Don’t bother spraying the iron with cooking spray – there’s enough oil in the batter. to prevent sticking. To keep warm, place on a single layer on a baking sheet in a 250F oven.

Coconut-Spinach Fried Rice

For the exception of baking, I rarely cook from recipes. In culinary school, we would tediously copy the day’s curriculum on index cards. We quickly learned that the assignment was more about the act of remembering the recipes than for us to follow them word-for-word. I’m not discrediting recipes – I subscribe to just about every food magazine and own my fair share of cookbooks. They’re excellent inspiration and a great tool for getting more comfortable with technique. But learning how to cook, really cook, requires some gumption. It definitely includes mistakes. And improvisation, creativity and, well, common sense.

I always say that anyone who eats can be a good cook. Think about it: you already know what foods and flavors you like together. Once you learn a technique, like this simple fried rice, you can vary it depending on what you have in the fridge or what looks good at the market. Not a fan of coconut oil? Grapeseed oil is a neutral substitute. Ran out of spinach? Sub in leftover broccoli or frozen veggies. The rest is just a dip in the pantry or fridge: rice, oil, vinegar, eggs, hot sauce. I challenge you to read this recipe and be bold with your variations. Let me know how it goes.

Coconut-Spinach Fried Rice

Serves 2

1 T. coconut oil, plus more if necessary

2 scallions, finely sliced, white and green parts divided

1 clove garlic, minced

1 tsp. finely minced fresh ginger

1 cup cooked brown rice (I used leftover brown basmati)

2 T. low-sodium tamari

2 cups baby spinach, roughly chopped

1 cup kale, stemmed and thinly sliced (optional)

1 egg, lightly beaten

Lime juice or rice vinegar

Chile-garlic sauce or Sriracha

Sesame oil

1. Heat coconut oil over medium heat in a large skillet. Add white parts of scallion, ginger and garlic. Cook for a few minutes, stirring frequently. Adjust heat if necessary to prevent burning.
2. Add the brown rice and cook for a few minutes to heat through. Add a bit more coconut oil if it starts to stick to the pan. Add tamari, spinach and/or kale and cook for a few more minutes until wilted. Increase heat and add the egg, stirring constantly, until egg is scrambled in the rice mixture. Add a bit more coconut oil if it sticks.
3. Finish with a squeeze of lime juice or rice vinegar, hot sauce and a tiny drizzle of sesame oil. Sprinkle with green scallions before serving.

Tahini-Dill Yogurt Dip with Spiced Beet Chips

Is anyone else sick of their usual snacks? If I see another almond or container of hummus, I might go crazy. I like to bring a snack or two with me to work or on days when I have a million errands to run in Manhattan. It’s a good way to save money (i.e. not spend $5 on a mediocre latte) and keep my energy up until I get a chance to sit down to a real meal. That said, my snacks need to be portable, relatively inexpensive and nutrient-dense.

This tahini-dill yogurt dip is amazing, and I don’t use that word lightly. It’s vaguely reminiscent of hummus, thanks to the lemon and tahini. It’s also similar to that sour cream dill dip usually found in a rye bread bowl. But it’s neither bean nor cream. Thick, tangy Greek yogurt is taken out of the breakfast rotation and into savory territory.

I paired it with these homemade beet chips, which were admittedly a bit labor-intensive for a snack (but delicious nonetheless). Whole grain pita or sweet potato chips or raw or roasted veggies would also make great dippers. Now, back to work!

Tahini-Dill Yogurt Dip

• 1 6-oz. container plain Greek yogurt (I like 2% Fage)
• 1 T. tahini
• 2 tsp. finely chopped dill
• Juice from 1/2 lemon
• 1 tsp. olive oil
• Kosher salt to taste

Whisk all ingredients together, adding more salt and bit more lemon to taste.

Spiced Beet Chips

Adapted from Martha Stewart

• 2 medium beets, washed and peeled
• 1 teaspoon olive oil
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• Pinch cayenne pepper
• Kosher salt, to taste

1. Heat oven to 350F. Slice beets very thinly with a mandoline (almost paper-thin). Place beets in bowl and toss with olive oil and spices.
2. Line a rimmed baking sheet with parchment paper. Arrange beets in a single layer (you can do in batches or use two sheets). Place another rimmed baking sheet directly on top of the beets (this will allow them to cook evenly and not ‘curl up’ too much).
3. Bake for 20 minutes. Carefully remove top baking sheet and return to oven, rotating pan. Bake for another 10 minutes or so, until beets look light pink (keep checking and remove those that are done). Remove from pan (chips will crisp up as they cool).

Winter Vegetable Hash with Poached Egg and Crispy Shallot

From what I’ve observed, people in NYC really like brunch. I’ve always been a little ‘meh’ about the meal. There’s often a long wait for a table, you feel rushed the entire meal and to be honest, I’m just not big on drinking mimosas at 1pm.

Yet, the other weekend I found myself at Freemans, a tucked away Colonial cottage-turned-restaurant located in an alley (!) in the Lower East Side. As I caught up with a friend over poached eggs and cheddar grits, I suddenly understood the hype about brunch. Weeknight plans often get in the way of our best intentions for a leisurely dinner. But we can all set aside an hour or two on a Saturday or Sunday.

Here’s my take on the veg-heavy hashes popping up at some of the ‘cool kid’ brunch spots. Daytime mimosa optional.

Winter Vegetable Hash with Poached Egg and Crispy Shallot

Serves 1-2

Olive oil
1 small shallot, thinly sliced
Handful or two Tuscan (lacinato/dinosaur) kale, ribbed removed and thinly sliced
3-4 Brussels sprouts, trimmed and thinly sliced
1 tsp (eyeball) fresh thyme leaves (or another herb, like rosemary)
Pinch smoked paprika (optional)
Kosher salt and fresh black pepper
Eggs
White vinegar

1. Bring a small saucepan of water to a simmer.
2. Meanwhile, heat a few tablespoons of olive oil in a medium skillet over low heat. Add shallot and cook until lightly golden brown and crisp (be careful not to burn!) Remove crispy shallots (leaving oil in the pan) and transfer to a paper towel to drain.
3. Add kale and brussels sprouts to the skillet and saute about 5 minutes, until kale is tender and Brussels are a bit crisp. Add thyme, paprika and salt & pepper to taste. Set aside while you prep the eggs.
4. Use this method to poach your eggs. It’s the best way I’ve found for beginners (or anyone, for that matter).
5. Rewarm kale mixture. Serve eggs on top of veggies with the reserved crispy shallot.