Moqueca, Brazilian Fish Stew

Moqueca is a traditional fish stew from Brazil. It's light yet filling, tropical and all over tasty. Everyone loves it. It takes roughly an hour to make but is hard to mess up. (Trust me, because I can mess up any dish, and I've yet to ruin a moqueca haha.) Perfect for that warmer fall day, when your ready for hot, comfort food but not looking to feel stuffed. 

Try it. Delight in it. Trust me you'll love it.

Moqueca, Brazilian Fish Stew
Serves 5, adapted from Simply Recipes
Ingredients
2 lbs firm white fish (cod, halibut, swordfish)
Juice from 4 limes
3 cloves garlic, minced

2 tablespoons olive oil
1 red pepper, seeds removed and chopped
1 yellow pepper, seeds removed and chopped
1 small yellow onion, chopped (about 1 cup)
1/4 cup chopped green onions
3 - 5 Roma tomatoes, chopped (about 2 cups)

1 tablespoon smoked paprika
Crushed red pepper flakes
Salt and Pepper
1 bunch cilantro, chopped (about 1 cup)
1 (14 oz) can light coconut milk

Loaf of french bread!

1. Prepare your fish: Cut the white fish into bite-size chunks, and then place in a marinating pan. Season with salt and pepper, then squeeze the juice of four limes over the fish. Sprinkle with 3 cloves garlic, minced. Place in the fridge while you prepare the rest of the soup.
2. In a dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the onions and cook for several minutes until softened. 
3. Then add your peppers, paprika and red pepper flakes. Season with at least pepper and at least 1 teaspoon salt. Cook until the peppers begin to soften, a few more minutes.
4. Add the tomatoes and green onions. Bring to a simmer and cook uncovered for five minutes. When timer goes off, stir in the cilantro.
5. Use a spoon to remove half of the vegetable mixture. Spread the remaining vegetables into an even layer, then add the fish and season with salt and pepper. Next, replace the removed vegetables over the fish. (You'll have three layers: veggies, fish, veggies.)
6. Pour the coconut milk over the contents of the pot. Bring to a violent simmer and then reduce the heat to simmer, covered for 15 minutes.
7. Adjust the spices, adding salt, lime juice, paprika or pepper flakes as you like. 
8. Garnish with cilantro and serve over freshly toasted french bread. Yum! 

Bourbon Cider

The title says it all. Celebrating the start of fall break with Kyle, Dad, and Makers.

I'm a fan of spiked ciders, both with rum or bourbon. If I'm out at a bonfire, I prefer rum cider, hot. But inside I like a bourbon cider cold. I like this cocktail because the OJ compliments the bourbon and makes it a bit sweeter. Sounds odd, but it's delicious. Even Dad approved of the mixing of Makers for this.

Bourbon Cider
Ingredients
Makers Mark, or other bourbon
Apple Cider
Orange juice
Orange slices, for garnish, if you're fancy

1. Fill a glass all the way with ice cubes.
2. Pour bourbon into the glass until about 1/3 full. Adjust according to how strong you like your drinks.
3. Fill with apple cider, leaving about 1/2" rim. 
4. Top with OJ. Use a spoon or straw to blend.
5. Garnish with an orange wedge and enjoy!

Blackberry Mandarin Cocktail

After months of blog neglect and many nights of "research", I've got a brand spanking new cocktail recipe. And quite frankly, all of the nights spent drinking were for nothing, because I simply stumbled upon this mix. And I'm naming it my new household drink. Light, low calorie, and slightly sweet, this cocktail isn't too strong but makesa good night cap.

Mom and I sipped these tonight after I spent a long day serving alcohol at the bar. And I drank mine too fast to remember to snap a picture. Sorry, I'm a little out of blogging practice. Here goes:

Ingedients
Fresca
Blackberry brandy
ABSOLUT Mandarin

1. Fill a tall glass with cubed ice. Pour 1/2 can cold Fresca over the ice.
2. Add two splashes of blackberry brandy. (This alone is good, but sweet.)
3. Pour in roughly one shot of ABSOLUT Mandarin. This will help cut the sweetness and returns the drink to a Fresca-ish taste.

The mix should come out a fizzy, light pink color. Adjust the amount of blackberry brandy to control the sweetness. Obviously, the more vodka you add the stronger it will taste. Although, I drink ABSOLUT Mandarin over ice; it's just sweet enough to go down easy without additives. Anyway, you'll figure it out. Enjoy!

Alaskan Salad

Happy Father's Day to all the lucky men out there with kids. Unfortunately, only one can claim to be the father of four perfect Cook children, but happy day to the rest of you too. Ha kidding, but only mostly. I love my dad and I'm so grateful for everything he does for his family. 

Two summers ago, we took a family trip to Alaska, the number one trip on my dad's bucket list. It was an awesome week, full of so many great experiences and memories. 

This salad is a relic from that vacation: the cherished recipe of 4-time Iditarod champion, Martin Buser, and his family from our 2010 trip to Alaska. We were blessed to be able not only to visit the sled-dog champion's home, but he welcomed us into his home for homemade moose stew, this salad, and whale fat. (Yes, that really does say 'whale fat'. Great gesture, not so great taste.) Thanks to Mrs. Buser for sharing the recipe! What a delicious man salad with eggs and bacon!

Fast-forward to today. After yesterday's big grill-out, we're just doing leftovers, the Alaskan salad, and grilled chicken for dinner tonight. It's one of Dad's favorite salads, and it always reminds us of our trip to Alaska. So here's to the best dad I could have asked for!

Martin Buser's Alaskan Salad
Yield: 6 servings
Ingredients
3 hard-boiled eggs
1 1/2 teaspoon mustard
3 tablespoons cider vinegar
3 tablespoons sugar
2 teaspoons bacon grease

16 oz Romaine lettuce
4 slices bacon, cooked crispy
2 green onions

1. Separate the egg whites and the egg yolks.
2. Dressing: Mash yolks and mix with mustard, vinegar, sugar, and bacon grease.
3. Chop the egg whites, onions, and crumble the bacon. Let it fall over your lettuce. 
4. Pour all over with dressing. Mix well.

Ceviche

I'm a huge ceviche fan, especially during the hot summer months. So for last night's grill out, I had to make this. Ceviche, for those who haven't had it, is a light fish dish that's generally served on circular tostadas for dinner or gringa-style with Tostidos scoops as an appetizer. The fish is "cooked" by the acid from the citrus juices. It's perfectly safe, despite my mom's objections. And your tastebuds will definitely thank you. 

Ceviche comes in a million forms, and even mine changes a bit every time I make it. People vary the type of fish, the citrus, and the additional ingredients depending on the region they're from. I'm not loyal to any fish in particular, just whatever white fish is on sale at the mart, typically a cod or tilapia. I like including the mango and avocado for sweetness. Sometimes I'll add red pepper for a bit of crunch.  I vary the amount of spice depending on who I'm serving; I'd recommend making a batch with 1/2 jalapeño and adding more to adjust if you'd like your ceviche a bit spicier. 

Quick, easy, and light - the perfect summer afternoon treat.

 Ceviche del Estilo Mamichel

Ingredientes

1/2 lb white fish, diced into 1/4 or 1/8" cubes

4 limes

1 lemon

1 orange

1 clove garlic, minced

1 handful cilantro, minced

1/2 or 1 jalepeño, diced (depends on how spicy you'd like it)

1/4 red onion, diced

1/2 medium tomato, diced

1 avocado, diced

1 small ripe mango, diced

1.  In a medium bowl, juice all of your citrus and mix in fish. The juice should just cover your fish. Add more liquid if necessary by juicing more limes. Season with salt and pepper. Place in the fridge for 30 minutes.
2. Meanwhile, dice everything except the mango and avocado into 1/4 or 1/8" pieces.
3. Add the diced garlic, jalapeño, onion, cilantro, and tomato to fish. Allow to marinade at least 2 hours prior to eating.
4. Within an hour of serving, dice and add your mango and avocado. Combine well with the rest of the fish mixture. Chill.
5. Season with salt and pepper and serve cold, with chips or tostadas. Enjoy!

*"Del estilo mamichel" refers to an old nickname; my mexican friends used to call me La Mamichel, as in "mami & michel". Trivia, in Spain, I went by Miche (pronounced: mee-chay) and loved it. If only I was latin.

Frozen Mojitos

These bad boys were a hit two nights in a row! 

Friday evening was spent catching up with a dear friend, and somehow an entire bottle of rum was devoured by our mojito blender. And each round tasted as good, if not better than the last. Funny how that goes. Ever-devoted to learning, we took Friday evening as an opportunity to learn. Therefore, when Saturday arrived, we brought an even bigger bottle of rum. And more people to share with. We're such good students.

I know not everyone is a mojito fan, but these are not your typical mojitos. Even people that are self-declared non-fans of mojitos enjoyed these guys. They're not too minty, and they use more lime than the average mojo. I think the clencher is that they're frozen, keeping them cool and light, while blending ensures all the flavors are well-combined. 

Modifications: They are sneakily strong; you won't taste the liquor, so if you'd prefer, add another cup of crushed ice to dilute the alcohol intake. Another modification is to use Splenda instead of sugar - this may decrease your calorie count though I'm not sure if it'll affect the taste. Sounds like we're in need of a science experiment. I'll need a few volunteers for this one.

Maybe this week's humidity and high temperatures have us in the mood for light, refreshing drinks, or maybe these just really are that good. Either way, the temperatures are forecasted to stay high, and a mojito seems to be the best remedy.

Warning: Consuming these mojitos is known to induce midnight jaunts on trampolines, perfectly irrational conversations about magic goodies, and rounds of laughter. So pour up and enjoy!

Frozen Mojitos
Yields 2 drinks, but be prepared to make many, many rounds
Ingredients
2 limes
10-12 mint leaves
4 tablespoons sugar
4 tablespoons water
2 cups crushed ice
6 oz light rum (I like Bacardi)

1. In a Ninja Blender (brand, not characteristic), juice your two limes and add your mint leaves. Crush the mint leaves with a wooden spoon or a muddler.
2. In a small saucepan over medium, combine your sugar and water. Cook until sugar dissolves, stirring as needed. Don't let it boil. 
3. Add sugar syrup and 1 cup crushed ice. Pour 6oz light rum over the ice. Add the second cup of ice. Cover and blend thoroughly. 
4. Pour into two glasses. Feel refreshed. Repeat steps 1-4 until the rum is gone. 

Watermelon Balls!

Watermelon is the fruit of summer. I could eat it everyday, all day. Ice cold watermelon. Yum.

At summer horse shows, we used to split baby watermelons in half and then dig in with a spoon. So refreshing after hours sweating it out in the sun.

Make watermelon more fun by using a melon scooper to scoop into balls. I like to squeeze fresh lemon (for sweetness) or lime (for tartness) over my melon in the summer - an easy twist. 

Grapefruit Margaritas

Summer has arrived!

I hope everyone had a wonderful Memorial Day weekend. I hope everyone got a chance to enjoy the sun and grill out. But most importantly, I hope everyone took time to thank our soldiers and their families for the sacrifices they make for our freedom. Their bravery is what makes our country beautiful. 

My weekend involved a trip back to Bloomington and a lot of pool time. I got back to Chicago in time to grill out with the family; we had ribs and pineapple chicken kebabs (for the recipe, click here!) Today, Mom and I continued to celebrate summer with Grapefruit Margaritas. 

This recipe uses only fresh fruit and juices, with no added sugar and nothing from a bottle (minus the liquor). Simply, tangy, and definitely summery. The first round was very strong, so for the second round we added ice to make frozen margaritas - this watered down version is what I'd recommend. These margaritas lightened our afternoon, and hopefully it lightens yours too!

Grapefruit Margaritas

Ingredients (Yields 2 margaritas)

3 oz tequila

2 oz orange liqueur, such as Triple Sec

6 oz fresh squeezed grapefruit juice (about 1 medium sized grapefruit, or 1.5 small ones)

2 oz fresh squeezed lime juice (1 - 2 limes)

Sea salt, for rimming the glasses

1. Mix together tequila, Triple Sec, and juices, combining thoroughly. 
2. Prepare glasses by rubbing the grapefruit rinds around the rim and then dipping into salt. 
3. For on the rocks, pour margarita into prepared glass with a few ice cubes and a grapefruit wedge for garnish.
4. For frozen margaritas, mix 6 oz margarita with 1 cup crushed ice. Blend in a blender, adding ice if desired. Serve in prepared glasses with a grapefruit wedge. 

Grilled Pineapple Chicken Kebabs

These kebabs are an awesome addition to a summer grill out. The charred pineapple lends sweetness while the peppers keep it subtlety spicy. Fun and easy to eat outside, standing up and playing backyard games. Prepare them ahead of time they're super easy to grill, making them great for parties. And only 160 calories per 2 skewers! Great summertime meal. 

Grilled Pineapple & Chicken Kebabs
Recipe from The Daily Herald, serves four
Ingredients
2 serrano chile peppers, stemmed, seeded and finely chopped
2 tablespoons finely chopped cilantro
2 limes, reserve at least 1 teaspoon juice and 2 teaspoons finely grated zest
2 teaspoons light brown sugar

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into 1" cubes
1/2 pineapple, cut into 1" cubes (about 12 oz peeled, trimmed & cubed)

1. Combine the serrano peppers, cilantro, lime juice and zest, sugar, oil, and salt & pepper in a medium bowl. Add the chicken and stir to coat thoroughly; cover with plastic wrap and refrigerate 2 - 8 hours. 
2. When ready to cook, prepare the grill for direct medium-high heat (450F). Have eight skewers ready.
3. While the grill is heating, thread cubes of chicken and pineapple onto the skewers. Each skewer should have about 8 pieces total. 
4. Arrange aluminum foil on the grate to shield the ends of the skewers from the heat of the grill. Carefully place the skewers onto the grate. Cover and grill for about five minutes, then turn the skewers, cover, and cook for another five minutes. Check for doneness. The size and shape of the chicken will determine cooking time. 

Poached Eggs on Toast

For those of you who've been updated via facebook, I just got back from a wonderful trip to Scotland. I spent seven days hiking and driving the Highlands with my brother and it was an absolutely fabulous experience. The scenery was wonderful, the people friendly, and the solitude of the place very relaxing. Seriously, towns consist of five houses plunked over a few miles; needless to say Kyle and I only got one picture together because we literally saw no one else. But no complaints about the trip; I'm so grateful that my brother and I had the opportunity to go. 

Prior to leaving everyone warned us about the food - that it would be bland and gross and that we should enjoy ample whisky to make up for it. False. Every meal was amazing (note: this does not mean we didn't enjoy the multitude of Scottish beverages anyways). We stayed mostly in B&Bs, so we  got huge home-made breakfasts every day. Seafood is very popular there, as is lamb. Kyle and I tried two traditional Scottish dishes: stovetop porridge and haggis. To die for. You may not want to know what's in haggis or how it's made, so just don't google it because it's awesome and you need to try it when you visit Scotland.

Given that there is no way I'll attempt to make haggis (okay, maybe google would help you understand my reasoning why), I decided to go with my next favorite dish from Scotland: poached eggs over crumpets. I ate this every day for breakfast, first only to figure out what the heck a crumpet was and then every day after because it makes me happy and keeps me full during hikes. So, a crumpet is their version of an English muffin. But so much better than our store-bought brands. 

Here's a quick how to for poaching eggs. This was my first attempt and it turned out quite well, despite the egg-vom-water lurking post-cooking in the pan. Gross. But breakfast was good! Poached eggs are cooked in water so that the eggs whites envelope the yolk, cooking through while leaving the yolk runny. I like to spill the yolk over toast so it gets soaked up. Any leftovers were happily licked up by Jazz and Bailey haha. Serve with coffee, yogurt, and an orange and you're all set!

Double duty: Jazz on the plate, Bailey on the fork

Poached Eggs over Toast

Ingredients

2 eggs

Your favorite bread, toasted

Vinegar

1. Fill  a saucepan with water. Cover and heat until almost boiling. You'll know its ready when the pot is lined with bubbles and steam rises from the surface. Do not allow water to boil; reduce heat if necessary.
2. Crack one egg into a bowl. 
3. Splash some vinegar into the saucepan. With a spatula, stir the water/vinegar to create a mild whirlpool. Hold the bowl close to the water's surface and slide the egg into the center of the whirlpool. The current will help the egg whites to circle over the yolk. 
4. Cover and cook for roughly 4 minutes, ensuring the water does not boil. 
5. Gently remove egg with a slotted spoon, and place on a paper towel to let it dry. 
6. Repeat with the other egg, then serve both over toast. 
7. Crack salt and pepper over the top and enjoy. Happy eating!

Mediterranean Omelet

Another morning workout finished and one day closer to graduation. I refuse to do the actual countdown. Besides, after a run/bike/lift all I can think about is a shower and food. Today, we're still working on cleaning out the fridge. So we're throwing together an omelet with spinach, roasted red peppers (canned), and feta.

It doesn't take long to cook an omelet, and the ingredients are always flexible. Throw in mushrooms, bacon, asparagus - whatever you have left over. If I had had fresh herbs, they would have gone in but I'm running low. Omelets are great for clearing the fridge - get creative!



Mediterranean Omelet
Ingredients
2 eggs
Spinach
Roasted red pepper, chopped
Feta

1. Heat skillet over medium heat. If you'd like add a drop of olive oil. Put two handfuls of spinach in the skillet and cover, cooking until the spinach has wilted.
2. Removed the spinach. Add the pepper and saute lightly for a minute or two. Remove.
3. In a separate bowl whisk together two eggs. Splash in some skim milk if you want. 
4. Add the eggs to the bowl. Allow to rest and cook for 30 seconds - 1 minute. Then, gently pull at the sides with your spatula and tilt the pan to allow the liquid to fill in the exposed area. Repeat all around until the middle is mostly set.
5. Add the spinach, peppers, and feta. Fold the egg in half; cook each side a little more. 
6. Flip onto a plate, sprinkle with salt and pepper. I ate mine with coffee, a banana, and some greek yogurt. Yum!

Garam Masala Lamb Stew

Had another awesome weekend full of friends, horses, and hikes. Friday was spent hiking and at the barn riding and hanging out with the crew. Man am I starting to get sentimental about leaving. More than anything else I'm going to miss the barn. I've spent more hours there than any other place these past four years.

Saturday a bunch of people and I were up before the sun to drive down into Lexington, KY for the Rolex 3-Day Event - an Olympic level international horse trial. Seeing the riders gallop around the XC course was pretty inspiring; to be totally honest though, it's the first time I've watched cross country and not wanted to go for a gallop. I guess I'm finally converting to dressage.

Today was spent hiking up an appetite. It rained all day yesterday and looked like it might storm this morning, so before I headed out I threw this stew into the crock pot. The hike was awesome - went around eight miles and the weather was perfect. Came back, rode Bond Boy, and then dove into this stew.

Garam Masala is a spice mix from Northern India; each blend is unique, but most contain warm spices, including cumin, coriander, cinnamon, cloves, cardamom, nutmeg, and pepper. Coming home to a house smelling like that was too good to be true. I immediately had to taste it, even though had just gotten dropped off from a late lunch. Wholesome, warm, but not too heavy, this was a great post-hike stew. It heats up nicely as leftovers and makes enough for four people, more or less. 

Tip: For reheating, add a little water before microwaving. It keeps the broth consistent and prevents the meat from drying out in the microwave.

Garam Masala Lamb Stew
Ingredients
3/4 lb lamb stew meat, or 4 lamb loin chops
1 (15 oz) can chickpeas (garbanzo beans)
1 (14.5 oz) can whole tomatoes
1 cup chicken stock
1 cup chopped onion
4 cloves garlic
2 teaspoons Garam masala
1/2 teaspoon salt
2 - 3 cups spinach

1. Heat crock pot to low; throw chickpeas, tomatoes, stock, masala and salt in the pot. Stir to combine. 
2. Add the lamb, stir and make sure it's covered by the liquids.  Add the chopped onion.
3. Using a large knife, make a paste from the four garlic cloves. For methodology, see this video: Click!
4. Cook on low for 6 - 8 hours, keeping it covered. Resist the urge to lift the lid to smell/taste test.
5. Before serving, add the spinach and cook 10 minutes or until wilted.
6. Serve stew over rice, noodles, with naan - whatever's left in the pantry.

Frozen Raspberry Lemonade

Drank these on a hot afternoon last week, right before heading to the senior salute. It comes together in two minutes, and serves at least two very thirsty almost alums. 

The leftovers are great frozen; I've been eating them with a spoon all week - tastes like raspberry sorbet. Fresh, light, and delicious.

Frozen Raspberry Lemonade
Ingredients
1 (10 oz) can fozen lemonade concentrate
1 can water
4 cups frozen raspberries

1. Throw into a blender. Blend.
2. Pour into cup. Drink. 

Really taxing instructions, I know.

Curried Cauliflower

So if any readers have a background in curry, you'll know that this is an extreme cheat and probably an insult to any true curry lovers . . . I am okay with that. This recipe is quick and delish, which fits my time budget tonight. I don't cook with curry much, but I like that it's semi-sweet and spicy. I like to add cumin to the mix for a fuller flavor. The curry I use is McCormick brand - so it's definitely authentic. (Joke.) 

Cauliflower is one of those veggies that is so meh until you load it with spices. This is very nomable. As in nom nom nom. Addicting, kind of like an Indian potato chip, but with a weird albino broccoli imitator. Next time I may chop up cherry/grape tomatoes and roast them with the cauliflower. Anyway, I'm in a weird mood, so I'll save you the mumbling and let you get to the recipe. Hope you like it!

Curried Cauliflower
Ingredients
1 head cauliflower
2 teaspoons curry
1 teaspoon cumin
1/4 teaspoon salt
1 tablespoon + 2 teaspoons olive oil

1. Preheat the oven to 425F.
2. In a large bowl, combine your spices, salt, and 1 tablespoon oil. Stir well.
3. Cut the cauliflower into bite-size pieces. Add in batches to the bowl, stirring in to coat with spice mix. As you add cauliflower, add 1 teaspoon oil at a time to keep the mixture moist. I ended up only needing 2 teaspoons, but feel free to use more or less.
4. Spread cauliflower in the bottom of a roasting pan, trying to spread into a single layer.
5. Bake at 425 for 20 minutes, more or less.
6. Nom.

Chili Cheese Egg Puff

I cannot believe today is my last day of undergrad classes. To be totally honest, it doesn't feel any different. I think I'm in denial. I love school. I love learning. I'm a total nerd. Whatever. Last class in an hour with a fantastic professor and a best friend. Good way to roll out.

Anyway, with only a week left in my Bloomington apartment, I've been finding ways to cook all the leftover food in my fridge. I needed breakfast for a week that was quick (read microwaveable). This egg dish is awesome hot or cold, and goes great with my increasing coffee addiction. I used to be able to get away with two cups, but lately I've been pouring a third. And considering a fourth. 

Mom made this dish for the first time at Christmas this year. It's lighter than the traditional egg casserole we normally bake Christmas morning. I think it has more cheese than eggs but I'm not complaining. When it's fresh out of the oven it's light and airy, but it becomes denser once you refrigerate it. The chiles add a little zing but no kick, so for those of you that fear spice, no worries, this dish is pretty mild.  I halved the original recipe; this serves five and is made in an 8x8" pan. The full would be made in a 9x13" and serves 10. Also, I made this dish the night before then refrigerated it overnight to save time in the morning. Make your life easier.

Mrs. Shap's Green Chili Egg Puff
Ingredients
5 eggs
1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
8 oz shredded Monterey Jack cheese
1 cup small curd cottage cheese
1 (4oz) can green chilis
1/4 cup (1/2 stick) butter, melted

1. Preheat the oven to 350F.
2. In a large bowl, beat together the five eggs.
3. In a medium bowl, combine the flour, baking powder, and salt, stirring thoroughly to mix.
4. Sift the dry ingredients into the eggs, whisking together until well-combined.
5. Add the Monterey Jack, cottage cheese, butter, and chilis. Whisk to combine.
6. Pour egg mixture into an 8" x 8" baking dish. Bake at 350 for 35 - 45 minutes, until the middle is set.

Roasted Fennel with Parmesan and Lemon

Life is not about finding yourself, it is about creating yourself.

- George Benard Shaw. What a beautiful quote. Seriously clicked. You don't have to search, you just have to be. Be yourself. Have fun. Do what you love and try new things. Be spontaneous. 

For me, this semester has been of discovery, rediscovery, and living in the moment. When you do what you love, nothing is a chore and giving your all is what you want to do. I want to cook, and this blog has been fun. I rediscovered swimming and threw myself whole-heartedly into my workouts. I started lifting and running in the mornings, swimming in the evenings, and I feel stronger, more energetic, and happy. I still find time to ride and dedicate myself to the discipline of dressage. I enjoy my school projects, go on hikes with friends, and lay in the grass on lazy afternoons. It's a good semester, and a fantastic end to my college career.

I'm a planner. I make lists, create countdowns, and enjoy order. But recently I've taken to being living without a to-do list, without a plan, and letting the days take me where they will. It's worked out so far. Met up for a sushi dinner with a very dear, long-lost friend. Let a guy buy me a drink. Went to a grill-out and bonfire with a group of people I barely knew. Booked a trip to Scotland. Danced to live music. And tried fennel - clearly the most exciting of these. Every spontaneous decision has worked out wonderfully. I smile about all of them. 

Picture doesn't do it justice; I didn't have good lighting

Fennel is a vegetable that tastes surprisingly like licorice. I am not a fan of licorice, but when I saw they were on sale I decided to give it a go. I'm so glad I did! This dish is simple, and roasting the fennel mellowed the licorice flavor. It's savory yet slightly sweet, and the parmesan and lemon compliment the flavor nicely. I hope you'll go out on a limb and try this recipe too - you won't regret it!

Roasted Fennel with Parmesan and Lemon
Ingredients:
2 bulbs fennel
1 tablespoon olive oil
Salt & pepper
Parmesan cheese
*Squeeze of fresh lemon juice

1. Preheat the oven to 355F.
2. Slice the fennel bulbs into rings about 1/3" thick, discarding the top and bottom rings ("the butts", as I call them).
3. Toss the fennel rings and olive oil in a bowl, stirring to coat evenly.
4. Shake into a roasting pan,  trying to make sure they're spread into one layer. Season with salt and pepper.
5. Bake at 355F for 45 minutes, more or less.
6. Once finished roasting, throw on some parmesan cheese and a squeeze of fresh lemon juice. Yum!

*End Note:

To save the leftover lemon for later use, simply wet a paper towel, cover the cut/open end of the lemon and place towel-side down in a small, air tight bowl. Keep in the fridge for up to a week for the next use.

Goat Cheese, Prosciutto, and Watermelon over Baby Lettuce

This is a simple salad, easy to toss together that has an elegant feel to it. I used the leftover ingredients from the Prosciutto & Goat Cheese Egg Casserole, so this literally came together in under five minutes. It's quick, light, and healthy.

Feel free to omit whatever you don't have or dislike. Most of my salads are born from leftovers, and as long as there are veggies (and in this case goat cheese, because you could coat leather in goat cheese and it would be delicious), I'm sure it'll taste great and free up your fridge shelves.  Enjoy!

Goat Cheese, Prosciutto, and Watermelon over Baby Lettuce

Ingredients

Baby spring lettuce (I like Full Circle organic brand)

Goat cheese, crumbled

Few slices of prosciutto, torn

Watermelon, diced into small cubes

Cherry tomatoes, quartered

Balsamic vinaigrette 

1. Throw baby lettuce into a bowl and top with goat cheese, prosciutto, watermelon, and tomatoes. Drizzle with balsamic and combine. Et Voilá - beautiful salad. 

Chili Lime Kale Chips

A. What is Kale?
B. Why don't you just eat chips made from normal things?

A. Okay, kale is a type of cabbage, that appears more like thick lettuce. It's high in calcium, vitamin K, vitamin C, and beta carotene. It kind of packs a punch in the nutritional department.

B. Regarding "normal things", I'm not a huge fan of potatoes, and most things made from them (fries, chips, tater tots, even mashed potatoes). I do not include sweet potatoes in the potato category however, because anything sweet potatoey is an instant win in my book. Why kale? It seems to be a fad on Foodgawker, my obsession, and I decided to try it out. 

I have to admit, I was a bit skeptical about chips made from leaves. But these guys are fun, fast, easy, and definitely satisfy that salty craving (just with way less calories!). This particular rendition is pretty spicy, but you could easily use less cayenne to make it more appealing to your palette. 

Chili Lime Kale Chips

Ingredients

1 bunch of kale

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon red chili powder (cayenne pepper)

zest from one lime

1. Preheat the oven to 350F.
2. To prepare the kale, wash it and make sure it is completely dry. (If it's not dry, it will simply steam and wilt instead of becoming crispy and chip-like.)
3. Once dry, cut out the stems, and tear the leaves into bite size pieces.
4. In a medium bowl, mix together the oil and salt. Add in the kale, stirring to coat evenly.
5. Spread the kale in a single layer on two baking sheets, making sure none are covering the others. 
6. Bake at 350 for 10 to 12 minutes. If they're not crispy, bake another 2-3 minutes, just watch them carefully so they don't burn.
7. Enjoy warm or or at room temp; store in an air-tight container.

Pumpkin Spice Pancakes

Good morning! 

Looks delicious, right?

We've had a beautiful week in Bloomington with the cooler weather and Little Five. I can't believe earlier this week we hit the eighties - it's in the high forties now. But I'm not complaining. Had a great ride earlier today with Bond Boy and people have been barbecuing and holding bonfires all week. It's like fall all over. And who doesn't love fall?

Bond Boy

So, in honor of our April Autumn weather, I'm about to share with you my secret recipe for a perfectly lazy fall morning. Pumpkin Spice Pancakes. Think pumpkin bread in pancake form. Or think pancake in healthy, fiber-full form. They're very filling, and the recipe serves a lot. I love me some pancakes, but I can only do two or three of these guys because of the pumpkin. So invite friends over. Either way, if you eat these pancakes with a banana and some coffee I can guarantee you'll be off to a great start. 

Pumpkin Spice Pancakes
Dry Ingredients
1 1/4 cups all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
dash cloves
dash ginger
Wet Ingredients
1 cup milk
1/2 cup pumpkin puree
1 large egg
2 tablespoons canola oil

1. In a medium bowl combine all of the dry ingredients together; stir with a fork until well-combined.
2. In a measuring cup, combine your wet ingredients, whisking together.
3. Pour the dry ingredients into the wet ingredients, whisking together until just combined.
4. Warm a pancake griddle or in a skillet over medium/medium high heat. (You'll have to monitor this.) Spray with Pam.
5. Using a 1/3 or a 1/4 cup, scoop the batter into the pan two or three at a time. I push the batter into a circle to thin it some; if you don't do this they take forever to make - read: "I burn them".
6. Allow to cook on one side until you see bubbles begin to form. Flip and cook the other side. 
7. Eat with coffee, banana, and tons of syrup. Have a good morning!

Hoosier Hummus

Little Five at Indiana means lots of hoosier pride (read "alcoholic beverages").

I could have tried to concoct a fun drink, but I've been stuck in team meetings all week. So instead, I made a cream and crimson hummus, featuring roasted red peppers and feta cheese. Yum! And, it's easy on the stomach for those of you not feeling so hot this week...

Roasted Red Pepper and Feta Hummus
Ingredients
1 (15 oz) can garbanzo beans (drained, liquids reserved)
1/2 cup roasted red pepper
1/4 cup feta cheese
2 tablespoons tahini
2 tablespoons lemon juice
1 tablespoon olive oil
2 cloves garlic, peeled and chopped
1 generous teaspoon cumin
1/4 (very generous) teaspoon paprika
pinch sea salt

1. Place all of the ingredients in a food processor and combine until well-blended.
2. Using the left over liquid from the bean can, add until you reach your desired consistency.
3. Serve with pita, celery, carrots, peppers etc. Garnish with paprika, parsley, and more cheese.

Raspberry Buttermilk Bread

Good morning everyone!
Ready to start your day with some dessert, I mean breakfast, bread? I am.

This bread + two cups coffee + bowl raspberries = sunshiney day 

Have a sunshiney day :)

Notes:
*You can use fresh or frozen raspberries. Fresh will sink to the bottom while frozen will stay on top. Don't ask me why, it just happens.
*This batch of "bread" tasted too buttery for me, next time I'll decrease the butter by two tablespoons - you may want to try this too.


Raspberry Buttermilk Bread
Adapted from Zoom Yummy Blog
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 cup sugar, plus 2 tablespoons sugar, divided
3/4 teaspoon vanilla extract
2 eggs
3/4 cup buttermilk, shaken
1 (6oz) carton raspberries

1. Preheat the oven to 355F. Grease an 8" x 8" glass pan.
2. In a medium bowl, combine the flour, baking soda, baking powder and salt. Set aside.
3. In a large bowl, beat together the butter and one cup sugar until well-combined.
4. Add the vanilla extract to the egg and sugar, beating in. Add the eggs to the mixture, beating until well-combined. 
5. Add the flour mixture in three batches to the egg mixture. 
6. Add the buttermilk, beating until just combined.
7. Pour batter into the baking dish. Top with raspberries and sprinkle with two tablespoons sugar.
8. Bake at 355F for 35 - 45 minutes until golden. Toothpick test to be sure it's done.
9. Let cool and enjoy with a big glass of milk.