Sugar Cookies

As you may or may not know, I'm not much of a sweets person.  However, I have now been given the Williams Sonoma Star Wars cookie cutters 3 times, so I figured it was time to use them.  (I am also an avid Star Wars fan).  I totally took this recipe from an online source, but I added some VeggieLiv touches.  Feel free to use an egg substitute to make this vegan.

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup Earth Balance, softened
• 1-1 1/2 cups white sugar (if you add less than 1 1/2, add a touch of brown sugar).
• 1 egg
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

***The Star Wars shapes did not turn out.  I read some other recipes that included shortening that were for making shapes.  I'm not much on shortening, so I stuck with vegan butter.  If you want shapes though, this recipe is not exactly for you.  It does produce some delicious, chewy sugar cookies though!!
 

Challa Bread

In honor of Rosh Hashana, I thought I would try my hand at some Challa Bread!  This is something I had never made before, so I thought I would actually follow a recipe.  (Bread is a big time investment to have it not rise or something!!)

I found this pretty easy recipe on one of my favorite sites, Chow.  Don't let the many steps fool you; it's not actually that hard.

INGREDIENTS
For the bread dough:
1 cup warm water (about 105°F to 115°F)
2 (1/4-ounce) packets active dry yeast (4 1/2 teaspoons)
1 large egg, lightly beaten
2 large egg yolks, lightly beaten
1/4 cup vegetable oil, plus more for coating the bowl
1/4 cup plus 1 1/2 teaspoons granulated sugar
4 to 4 1/2 cups bread flour, plus more for dusting the work surface
2 teaspoons fine salt
4 teaspoons fine-ground cornmeal

For the egg wash and topping:
1 large egg, beaten
1 tablespoon water
Pinch salt
1 to 2 teaspoons poppy or sesame seeds (optional)

INSTRUCTIONS

For the bread dough:

1. Place the warm water in a large bowl and sprinkle in the yeast. Let sit until foamy, about 5 minutes. Add the egg, egg yolks, measured oil, sugar, 4 cups of the flour, and the salt. Stir with a wooden spoon until the mixture comes together to form a shaggy dough and most of the flour is incorporated.
2. Turn the dough out onto a lightly floured work surface and knead, adding more flour a little at a time if the dough is sticky or very soft (it should be firm). Knead until the dough is smooth and elastic (when you push down, the dough should feel firm and push back), about 10 to 15 minutes.
3. Coat a large bowl with a thin layer of vegetable oil. Place the dough in the bowl, turn to coat in the oil, and cover with a damp tea towel or plastic wrap. Let rise in a warm, draft-free area until tripled in volume, about 40 to 60 minutes. When fully risen, an indentation made with a finger pushed into the center of the dough should remain; this is a fully aged, or ready, dough.  Punch down the dough, cover, and allow to rise for 15 minutes more.
4. Punch down again and cut into 2 equal portions. Cover 1 portion with a damp tea towel or plastic wrap; set aside. Divide the other portion into 6 equal pieces. On a work surface, use your palms to roll the pieces into 6 ropes that are thick in the center, tapered to a point on each end, and at least 12 inches long (lightly flour the work surface if the dough becomes too sticky or difficult to roll). Line up the 6 strands vertically and pinch the top ends together.
5. Counting from left to right, bring strand number six from the right end over strand number one on the left and up to the left.  Bring strand number one from the left up to the top right. You now have a four-legged creature with two arms crossed over each other.  Keeping the legs spread apart in pairs, the left arm (as you face it) comes down into the center between the legs.
6. Bring the outer right leg over and up to form a new top left arm.  The top right arm comes down between the legs.
7. Repeat the pattern: The left outer leg comes up to form the new right arm, and the left arm comes down to the center. The right leg comes up to form the new left arm, and the right arm comes down to the center.
8. Continue alternating (left leg up to become right arm, left arm down to the center; right leg up to become left arm, right arm down to the center, and so on), always keeping hold of the last strand you moved so that you remember your location in the pattern. When moving strands, grasp the arms by the ends where hands would be. Grasp the legs where feet would be. Keep the legs spread in pairs so that the arms can easily be brought down to the center. If you become momentarily disoriented when braiding, remember that the arms come down, and the legs come up. If you make an error and become entirely confused, stop, open the braid, and begin again. When done, if there is any doubt, turn the bread upside down. The design should be perfectly symmetrical. If not, undo it and begin again. Finish by pinching the ends tightly closed.
9. Dust a baking sheet with the cornmeal. Transfer the challah to the baking sheet and repeat the process with the second portion of dough. Place the challahs in a warm, draft-free area and allow to rise until almost doubled in size, about 45 minutes.

For the egg wash and topping:

1. Heat the oven to 350°F and arrange a rack in the middle.
2. Combine the beaten egg, water, and salt. Brush both loaves with the egg wash, using care to cover them completely, but do not let any excess egg drip into the crevices. Let the loaves sit until dry, about 15 minutes, and then brush again. Sprinkle with poppy seeds or sesame seeds if desired.
3. Bake the loaves, rotating the sheet halfway through the baking time, until they are a rich mahogany color and emit a hollow sound when tapped lightly on the bottom with your fingertips, about 35 minutes. If the tops begin to brown excessively and the bottoms are raw, cover the bread with a sheet of parchment paper or aluminum foil that has been creased down the center to form a tent. If there is a white line visible between the braids, continue baking until it disappears. To test for doneness, press lightly between the braids on the highest part of the bread; it should be firm. If you feel the creases give when lightly pressed, continue baking until they firm up. Let cool on a wire rack.
4. Challah keeps very well for several days in a plastic bag in a breadbox. It can also be wrapped in plastic or foil and placed in a resealable freezer bag, frozen, and defrosted slowly overnight in the refrigerator.

Deviled Eggs

Mmm, classic deviled eggs!  The beau has finally accepted mayonnaise into his life, so I get to make more food!  I had never actually made these before, so I decided it was time to add them to my repertoire.

Ingredients

10 hard boiled eggs
1/2 cup mayonnaise
1/2 tbs stone ground mustard
1 tbs fresh chopped chives, plus more for garnish
Paprika or chile powder
S&P

How to make Deviled Eggs

To boil the eggs:
Put eggs in a large pot with enough water to cover them.  Bring to a boil, and then remove from heat.  Cover and let sit for 13 minutes.  Then, shock eggs in ice water and let cool.

Peel and cut all the eggs in half.  Remove the yolk and mash with the mayonnaise, mustard, salt, pepper, and chives.

Pipe yolk back into eggs and top with paprika and extra chives.  Enjoy!

Breakfast Burritos

 

Ingredients

2 tortillas, warmed
1 avocado, sliced
1 large potato, thinly sliced
3 eggs, beaten
1 tbs milk
1/4 cup sharp cheddar cheese or Asiago
1/2 cup arugula
1 green onion
1 1/2 tbs oil, divided
1 pinch granulated garlic
salsa
cilantro
sour cream
S&P

 

How to make Breakfast Burrito

This is the perfect way to use up some of those ingredients you have in the fridge on a night that you want some simple, delicious, filling dinner.

In a non-stick skillet, heat 1 tbs oil over medium heat.  Add potato, salt, pepper, and garlic and saute for about 8 minutes or until tender.  Transfer to a paper towel and blot off extra oil.

Heat remaining 1/2 tbs of oil in the same pan, and add beaten eggs with milk and cheese beaten into them.  Add salt and pepper and a pinch more garlic.  Heat evenly over low heat, scrapping the pan with a heat resistant spatula as the bottom warms.  Heat through.

Assemble potatoes, eggs, arugula, cilantro, onion, cilantro, salsa, and sour cream on warmed tortillas and serve hot.

Soyrizo Breakfast Burrito

Ingredients

2 tbs vegetable oil, divided
1 small white potato, diced
1/4 cup greens (spinach, arugula, curly mustard, etc.), chopped
1/2 cup Soyrizo
3 eggs, beaten
splash of skim/soy milk (beaten into eggs)
8 olives, sliced
1 tsp granulated garlic
1 avocado
Salsa
Sour cream
2 tortillas

 

How to make Soyrizo Breakfast Burrito

This is so yummy that we've now eaten it two nights in a row for dinner.  (You will too!!)  It was inspired by my good friend Dreamlyn.

In a large, non-stick skillet, heat 1 tbs vegetable oil over medium heat and saute potatoes and 1/2 granulated garlic until slightly browned.  (Sometimes if they are not cooking quickly enough, I will add a splash of water to steam them a bit).  Transfer to another plate with a paper towel.

In the same skillet, heat 1/2 tbs oil and add beaten egg/milk mixture and the rest of the garlic.  Cook in the pan like scrambled eggs until just underdone.  Transfer to the same plate as the potatoes.

In the same skillet, add the remaining oil, Soyrizo, and greens.  Saute until warmed and greens are wilted.  Add other ingredients back in and stir to combine.

Spoon filling into warmed tortillas and top with olives, avocado, salsa, and sour cream.

Enjoy!!

***I was so excited to eat this, I didn't have the patience to take a good picture =)

Walnut Summer Salad Recipe

 

Ingredients

Salad:
3 cups baby spinach
1/4 cup chopped walnuts
1/4 cup alfalfa sprouts
1/2 diced roma tomato
1 hard boiled egg quartered
2 tbs dried cranberries
1 sliced green onion

Dressing:
1/4 cup lemon juice
1 tbs white wine vinegar
1/4 cup truffle oil (or olive oil)
1/2 tsp salt
1/2 tsp pepper
1/4 tsp white sugar
1/4 tsp garlic powder

How to make Walnut Summer Salad

This refreshing salad serves about 2 people

Combine salad ingredients in a large bowl if sharing or divide into two bowls.  I like to season the eggs with salt and pepper before putting them into the salad.

In a separate bowl (I use a measuring cup), combine all dressing ingredients except for the oil.  Then, slowly whisk in the oil.

Drizzle over salad and serve immediately.

Vegetarian Chik'n Noodle Soup Recipe

 

Ingredients

1 and 1/2 tbs olive oil (divided)
1 yellow onion (chopped)
3 cloves of garlic (minced)
6-8 cups of vegetable stock
3 stalks of celery w/ leaves (chopped)
2 carrots (chopped)
1-2 cups uncooked egg noodles
1 bay leaf
1 tsp marjoram
about 4 pieces of vegetarian chik'n strips
S & P

How to make Vegetarian Chik'n Noodle Soup

This soup was created when I was very ill and just wanted a big bowl of comfort.

In a large dutch oven, sweat the onions and garlic in 1 tbs oil for about 3 minutes or until fragrant.  Then, add the stock, marjoram, and bay leaf and bring to a boil.  Then add the carrot, celery, and noodles.  Reduce to medium heat.

Meanwhile, in a skillet, heat the remaining 1/2 tbs oil and add the chik'n strips.  Cook on both sides until lightly browned.  Cut into little pieces.

When the noodles and vegetable are cooked, add the chik'n and serve.

Veggie Frittata

Ingredients

1 1/2 tbs vegetable oil
1 shallot
2 cloves garlic (minced)
1 green bell pepper (diced)
1/2 large diced tomato
4 large beaten eggs
1 cup chopped spinach
1-3 tsp garlic salt
1/2-1 tsp black pepper
1 tsp crushed red pepper flakes
1/2 cup shredded Italian blend cheese

How to make Veggie Frittata

This recipe is great because you can take anything that you might have in the fridge and throw it into a frittata.  I used things that I needed to get rid of soon, but you can put in anything you like.

In a cast iron skillet, heat the oil and add the diced shallot, garlic, and bell pepper.  Cook over medium heat until softened and very fragrant.  Then, add the spinach and tomato and simmer for about another minute or two until the spinach is mostly wilted.

In another bowl, whisk eggs, salt, red pepper, and pepper.  Then, just before adding to the other ingredients, add 1/2 of the cheese to the eggs and stir.

Add this to the skillet and cook over medium heat for about 3-4 minutes.  As it is cooking, scrape the sides and bottom of the pan to move the egg around.  When the eggs are mostly cooked but still a bit loose, cover with remaining  cheese and put into a 400 degree oven. 

Set the oven to high broil and leave the eggs in for about 2 minutes until cheese is slightly brown.

Remove from the oven and let stand for about 5 minutes more to let the eggs set.

Cut into wedges and enjoy!