Blue Lagoon Smoothie Bowl

Posted on May 8, 2017 by Emily Wasserman

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This morning I woke up craving spirulina. I guess there are worse addictions.

More specifically, I was craving the color of this spirulina bowl. I’m *slightly* obsessed with anything sea foam green, and part of the reason I bought spirulina was to turn smoothies that color. For this bowl, I blended a little spirulina powder with a frozen banana and kefir.

The texture was a little thicker than a regular smoothie but not as thick as a slushy. I topped the smoothie bowl with some kiwi slices, coconut, chia seeds, and blueberries. The effect reminded me of stumbling into a blue lagoon, so that’s what I named this bowl.

In other news, Emmanuel Macron won the French presidency and I am SO relieved. I was on edge when I found out on Sunday morning that hackers tried to mess up his campaign, but luckily that didn’t sway the results.

Besides feeling happy for France that they’ve elected a sane, intelligent human being as their president instead of a demented, spray-tanned asinine baby, I felt confused. Why do I still live in America? I wondered. I’m still asking myself that question. Maybe soon I’ll find an answer.

Until then, here’s a song to celebrate Macron’s victory. Also, here’s a picture of some macarons that I ate yesterday. I will never not think of macarons when I see or hear Macron’s name.

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Blue Lagoon Smoothie Bowl (from me, to you)

Ingredients

1 cup lowfat kefir
1 tsp spirulina powder
1 frozen banana
kiwi slices, blueberries, shredded coconut, and chia seeds for topping

Directions

Blend the kefir, spirulina powder, and frozen banana in a blender on high until smooth. Pour into a bowl and top with kiwi slices, blueberries, shredded coconut, and chia seeds. Enjoy!

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Bengali Orange Lentils with Tomatoes and Cilantro

Posted on May 5, 2017 by Emily Wasserman

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I made these lentils last Sunday night but I forgot to tell you about them. I got distracted by breakfast bowls and Mumbai eggs.

Bengali orange lentils are perfect if you want a quick and warming meal. The last week was pretty brutal weather-wise in St. Louis, so I DEFINITELY needed food to distract me from that.

I love the way the lentils smell when they’re cooking. I wish I could bottle it up to have all the time. It’s spicy and fragrant, but also reassuring. It makes you forget about where you are for a second and get lost in another world filled with cumin seeds and turmeric. I guess, in a sense, this dish is escapism at its finest.

I served the lentils over brown basmati rice, but feel free to eat it with naan or whatever other grain you have on hand. Full-disclosure: I also ate the lentils with some baguette because I had extra on the table. It was really good.

In other news, the sun is finally shining in St. Louis and this weekend is supposed to be beautiful. I can’t wait to go on some hikes, spend the day outdoors and put a week’s worth of shitty weather behind me.

Here’s a good song for making lentils, going on long hikes, or, you know, whenever.

Bengali Orange Lentils with Tomatoes and Cilantro (slightly adapted from Food52)

Ingredients

3/4 cup split orange lentils
1/2 tsp ground turmeric
1 tsp salt, or to taste
2 medium-sized Roma tomatoes, chopped
1 tsp ginger powder
4 green Serrano chiles, tops removed, cut in half lengthwise
3 Tbsp neutral oil (I used vegetable)
1 small red onion, diced (about 1/4 cup)
2 tsp ghee or clarified butter
1 1/2 tsp whole cumin seeds
torn cilantro, for garnish

Directions

In a large pot, bring 3 cups of water to a boil. Add in the orange lentils, turmeric, salt, tomatoes, ginger, and green chiles. Cover the lentils, lower the heat, and simmer for 20 minutes. For a less spicy dish, add the green chiles about 15 minutes into the cooking process. Turn of the heat and mix well. You should have a smooth, bright yellow batch of lentils, with just a hint of integrity.

Heat the oil in a separate pot, add in the onions and cook for about 6 to 7 minutes, until wilted soft and flecked golden. Add the clarified butter and the cumin seeds to the same pan (with the oil) and cook for about a minute, until the cumin seeds darken. Pour the seasoned oil and onion mixture over the lentils. Add some of the lentils into the tempering pan to sop up any remaining bit of flavored oil, then stir back into the larger pot. This is the process of creating the seasoning and tempering the lentils.

Garnish with torn cilantro. Serve hot with basmati rice or naan. Enjoy!

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Matcha Chia Oats with Blackberries and Kiwi

Posted on May 4, 2017 by Emily Wasserman

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I’m kind of sick of smoothie bowls. There, I’ve said it. It’s like one of those breakthrough moments in therapy when you finally say aloud what you’ve been wanting to say aloud for months (maybe years).

So this morning, I decided to switch things up. It’s been raining nonstop in St. Louis for days, so I wanted something that would be warming and bright. I remembered that I had matcha powder in the pantry and extra blackberries and kiwi. My breakfast came together from there.

I mixed some chia seeds into the oats while they were cooking to give them more texture. Then, I stirred in the matcha powder and some maple syrup for sweetness. The oats tasted like a matcha latte, tangy and sweet. They’re exactly what I needed to wake up and force myself to get in the car and drive to work.

ANYWAY. I would highly recommend making these oats as soon as possible. Whether you’re tired of your normal breakfast routine or you just want something delicious and filling, these oats are the thing.

Here’s a song that I listened to on the way to work. It’s good for times when you’re stuck in traffic for an hour in the pouring rain. I like the part when she talks about laughing with Drake, and the lyric, “you’re a fraud committing perjury.”

Matcha Chia Oats with Blackberries and Kiwi (from me, to you)

Ingredients

1/2 cup rolled oats
1 cup unsweetened almond milk
1 tsp chia seeds
1/2 tsp matcha powder
1/2 Tbsp maple syrup
blackberries, kiwi, and more matcha powder for garnish

Directions

Bring the rolled oats and almond milk to a boil in a medium saucepan over high heat. Once boiling, reduce heat to low and let the mixture simmer for a couple minutes. Stir in the chia seeds. After a couple minutes, stir in the matcha powder and maple syrup. Allow the mixture to simmer until thickened. Top with blackberries, kiwi, and a dusting of matcha powder. Enjoy!

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Eggs Kejriwal

Posted on May 3, 2017 by Emily Wasserman

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Sometimes I make a dish for the first time and as I taste it, I realize that I’m going to make it for years to come. That’s what happened with these eggs kejriwal.

Some of you are probably like, eggs kejri-what? Eggs kejriwal is best known in South Mumbai, where it’s often served at beach and sports clubs (or so I’ve read). I wish that I could try the eggs in Mumbai, but for now, I’ll settle for making them at home.

Eggs kejriwal is peak comfort food. It’s two slices of buttered toast layered with mustard, a spicy serrano chile, cheddar cheese, red onion and cilantro mix, and a fried egg on top. You put the toast slices in the oven to broil while the egg cooks. I could smell the cheddar melting in the oven.

When I took my first bite, I paused. This is SO good, I said to myself. I pictured making the dish for people I love, because when you strike dinner gold, you want to share it. This would also be a good dish to serve at brunch or lunch, or at midnight when you are hungry for no reason and you’re craving eggs kejriwal.

Here’s a good soundtrack for these eggs. It’s also good for weeks when it doesn’t stop raining and flash foods make driving to work almost impossible.

Eggs Kejriwal (from NYT Cooking)

Ingredients

1 Tbsp softened butter
2 thick slices bread
2 teaspoons mustard
4 oz sharp cheddar cheese, grated
1 serrano chile, finely sliced
2 Tbsps cilantro leaves, washed and chopped
1 Tbsp minced red onion
2 eggs
salt and pepper, to taste

Directions

Butter the bread on both sides, and lightly brown in a frying pan (use the pan you like most for frying eggs). Smear one side of the toasts with mustard, and transfer to a sheet pan, mustard-side up. Turn on the broiler.

Mix together the cheese, chile, cilantro and onion, then split the mixture evenly between the toasts. Place under the broiler just until the cheese is melted.

While the cheese is melting, fry the eggs in the same pan you used to make the toast, until the white edges are crisp, but the yolks are still soft. Gently loosen the eggs from the pan, and slide one on top of each toast. Season with salt and pepper. Enjoy!

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Banana and Chocolate Chia Cream Parfait

Posted on May 2, 2017 by Emily Wasserman

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I didn’t expect this to be one of the best breakfasts I’ve ever made, but it was. Sometimes, life takes you by surprise.

I saw this recipe a few months ago on a food blog that I follow. I love anything with banana and chocolate, and I like throwing chia seeds into the mix. So last night I decided to make the two puddings.

My favorite part about this jar (besides mixing it all together when I eat it) is the chocolate chia pudding. I added a little more salt than the original recipe called for and I’m happy that I did. I read once in a baking cookbook that salt is the key ingredient in anything sweet, and I couldn’t agree more. In this case, it balances out the chocolate, banana, and coconut so your taste buds aren’t overwhelmed with sweetness.

My other favorite part about this jar is mashing the bananas for the middle layer. I’ve found that it can be very cathartic.

ANYWAY. I would highly recommend making this jar as soon as possible. It’s easier than and it looks and it will reward you with a breakfast beyond your expectations.

Here’s a song that goes well with banana and chocolate chia cream pudding-making. It’s also good for drowning out noise in a coffee shop when you’re powering through the last 50 pages of Elena Ferrante’s Book 2. I laughed, I (almost) cried, and I became more addicted. #FerranteFever is definitely a thing.

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Banana and Chocolate Chia Cream Parfait (slightly adapted from Half Baked Harvest)

Ingredients

for the chocolate chia cream pudding:
2 cups almond/coconut milk or your favorite milk
1/3 cup chia seeds
1/4 cup unsweetened cocoa powder
2 Tbsp maple syrup
2 teaspoons vanilla extract
1/2 teaspoon salt

for the coconut cream:
1 can lowfat canned coconut milk
1/3 cup chia seeds
2 Tbsp maple syrup
1/4 tsp vanilla extract

for serving:
1 ripe banana mashed
2 ripe bananas sliced
granola

Directions

To make the chocolate chia pudding, combine all the ingredients in a bowl, stirring well to combine. Cover and let sit, preferably overnight, in the fridge or for at least 4 hours.
Once the pudding has thickened, add it to a blender and blend until smooth and creamy. The pudding will not be as thick as traditional pudding, but should not be soupy.

To make the coconut cream, combine the coconut milk, chia seeds, maple syrup, vanilla and a pinch of salt in a bowl. Cover and place in the fridge overnight until thickened and creamy.

In the morning, divide the chocolate pudding between 5-4 serving glasses. If desired add a layer of mashed banana to each glass. Top with a layer of the coconut cream pudding. If not serving right away, cover and chill in the fridge for up to 3-4 days. To serve, top with sliced banana and granola. Enjoy!

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Fork & Stix

Posted on May 1, 2017 by Emily Wasserman

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Friday was one of those gloomy days when it didn’t stop raining and all I wanted to do was stay in bed with a book and a cup of tea. I had to go to work, though, so I spent half my day hiding in my office with a novel and a cup of tea.

After work, I went to try Fork & Stix. I read about it recently in a top 40 restaurant list that a local food publication puts out. A reviewer said that it’s the place where St. Louis chefs go to eat on their days off. That was enough endorsement for me.

Fork & Stix is the kind of place that survives on reputation and word of mouth. I know this because it’s in the middle of nowhere and could very easily go unnoticed. It’s located at the dead end of an alley and the only street parking is a couple spots outside the restaurant. I got there early so I managed to snag one of the spots.

I expected the restaurant to be more crowded when I walked in, but at 5:30 p.m., it was mostly walk-ins picking up to-go orders. The waitress seated me against the wall at a two-person table that faced out over the restaurant. I was happy to have a panoramic view. I liked the chalk mural against the opposite wall.Screen Shot 2017-05-01 at 8.03.44 AM
No more than 10 minutes after I sat down, the restaurant became packed. It was like watching dominoes fall over. One person came through the door, then another. Soon I had two (presumably married) couples sitting on either side of me. One couple was silent and the other couple wouldn’t stop talking.

I ordered the chicken khao soi because I read in the reviews that it was a house specialty. Also, I needed some egg soup. I knew that it would warm me and make me forget about the nasty weather. I hoped that maybe it would also make me forget about the semi-shitty week I’d just had.

The waitress brought the soup over to my table. I could see steam rising off the top. The top was garnished with a delicate nest of fried egg noodles, bright green, fragrant cilantro, and a wedge of lime. I unwrapped some chopsticks and squeezed the lime over the broth as an afterthought. Then, I spiraled some noodles around the chopsticks and took a first bite.

It sounds like an exaggeration to say that I blacked out after taking that first bite, but I did. I couldn’t believe how good it was. The broth was spicy and aromatic, the noodles were soft and chewy, the chicken was tender, and the egg noodles stayed crispy even after I submerged them in soup. It was a confluence of flavors and texture that I’ll never forget.

There are a lot of times when I eat *pretty good* food and I’m appreciative. But in the case of this khao soi,  I knew that what I was eating was excellent. I savored every bite. I tilted the bowl sideways to get the last bit of broth out. It was then that I realized that both couples were looking at me out of the corners of their eyes.

I felt like I needed to explain myself, so I said, “that was SO good.” “It looked like it,” the more talkative woman on the right said. The woman on the left who barely talked asked me what it was. I explained the soup and told both couples that they should order it.

The woman on the left looked familiar but I couldn’t place her. We kept talking and she and her husband told me that they were from a small town outside of St. Louis. They gave me recommendations of where to eat and drink there.

When I got up to leave, I said to them without thinking, “maybe I’ll see you around.” “Yes,” the woman said, smiling. “You never know.”

Dining at Fork & Stix confirmed what I already knew, which is that excellent food has the power to bring people together. It can also make you feel really, really good inside, and not in the eat-your-feelings type of way. It’s reassuring and affirming like a best friend. It doesn’t ask questions and it doesn’t make demands. It asks you, quite simply, to enjoy.

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PB Vanilla Honey Porridge with Berries and Dark Chocolate

Posted on April 28, 2017 by Emily Wasserman

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This is the kind of porridge that makes you want to do something very bad. In my case, it makes me want to put a  captioned gif below this description because words can’t adequately describe my feelings. But I’ll do my best.

As I’ve discussed before, I am OBSESSED with peanut butter and chocolate. I saw a picture of porridge with honey and vanilla the other day on Instagram, so I thought, why not add peanut butter into the mix? I chopped up some sea salt dark chocolate (I’ve been really into Alter Eco lately) and put it on top of the porridge with strawberries.

“This is really good,” I said to no one after I took my first bite. It was so good that I had to stop in the middle of eating it, not so much because I was full but because I had to assess the situation. Salty peanut butter, sweet vanilla and berries, honey, tangy dark chocolate…what. is. happening.

In other news…it’s the weekend! I am very excited about it (in case you can’t tell). It’s supposed to be cold and rainy in St. Louis, so my days will probably be filled with lots of yoga, indoor plant shopping, elaborate breakfasts, and anything else that I can cook up.

Here’s a good song for those activities, or for moments when you can’t breathe because you’ve eaten waaay too much peanut butter porridge.

PB Vanilla Honey Porridge with Berries and Dark Chocolate (from me, to you)

Ingredients

1/2 cup rolled oats
1 cup unsweetened almond milk
1-2 Tbsp honey (depending on how sweet you like things)
1 heaping Tbsp of crunchy peanut butter
1/4 tsp vanilla extract
strawberries and roughly chopped sea salt dark chocolate for topping

Directions

Bring the rolled oats and almond milk to a boil in a pan over high heat. Once it’s boiling, reduce to a simmer and cook, stirring occasionally, until thickened.

Stir in the honey, vanilla extract, and peanut butter, adding more milk if the mixture is too thick. Top with berries and dark chocolate. Enjoy!

 

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Chilaquiles

Posted on April 27, 2017 by Emily Wasserman

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I had a bunch of corn tortillas leftover from making enchiladas the other night, so I decided to use them to make chilaquiles for dinner yesterday.

I thought that I’d made chilaquiles before, but as it turns out, I hadn’t. I know this because I thought that you baked them in the oven. Then, I realized that the whole process involves frying.

You start by sautéing the tortilla triangles in a pan of oil. You remove them when they’re golden brown and let them rest on a paper-towel lined plate to soak out some of the excess oil. I sprinkled some salt on top for extra flavor and started snacking on the chips. It’s difficult to resist.

Then, you add some salsa to the frying pan and heat it up until it’s simmering. Add the chips back in and flip them over so the sides are evenly coated with sauce. Let them cook until softened and then you’ll be good to go.

I have a confession that pains me a little to admit: I used canned salsa for the sauce. I wanted to make my own, but I didn’t have tomatoes, it was raining, and I didn’t want to go back outside. Plus, using canned salsa is really easy. I bet these chilaquiles would have tasted even better with homemade salsa, though, so I’ll have to try that next time. I’m thinking that a tomatillo variety would work well.

In other news, I’ve been really into Ralph lately. I’m not sure what her background is but her music is BANGIN. I just looked her up and her Twitter bio says: “if Sade & Stevie Nicks & Donna Summer had a love child,” which seems like a pretty bold proclamation but it’s not too far off. I would add a little Allie X, Tove Lo, and HAIM into the mix.

This is a song that I’ve been jamming out to lately.

Chilaquiles (from me, to you)

Ingredients

12 corn tortillas, sliced into triangles
vegetable oil
sea salt for seasoning
1 can salsa
1 avocado, sliced
juice from 1 lime
1/2 red onion, chopped
cilantro leaves
queso fresco, crumbled
1 fried egg
salt and pepper for seasoning

Directions

Heat about 1/8 inch of oil in a deep, wide saucepan on medium high heat. Once the oil is hot, start adding the tortilla triangles in batches. Fry until they’re golden brown on each side, then remove and place on a paper towel-lined plate to soak off some excess oil. Season with sea salt.

When you’re done frying the chips, clean the brown bits out of the pan and then place it on medium low heat. Add the salsa and heat it up until it’s simmering. Add the chips and flip them until they’re evenly coated with sauce. Cook until the chips are slightly softened, a few minutes.

In the meantime, make the fried egg and prepare your toppings. When the chilaquiles are done cooking, top with red onion, avocado, lime juice, cilantro, queso, fried egg, and more salt and pepper. Enjoy!

 

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Chia Pudding Jar with Strawberry Banana Smoothie

Posted on April 26, 2017 by Emily Wasserman

Screen Shot 2017-04-26 at 7.50.43 AMI’ve been really into breakfasts that involve layers. I also like the kind that involve overnight prep so there’s less for me to do in the morning. I started this jar last night so today, all I had to do was make the smoothie and put the kiwi slices and granola inside.

My favorite part about this jar is dunking my spoon to the bottom and mixing the layers together. My perfect spoonful had some of the chunky chia pudding from the bottom, the slightly sweet, tangy strawberry banana smoothie, and some crunchy ginger papaya granola. I thought of the random kiwis that surfaced as life rafts, just waaaay better tasting.

Anyway. This is the ultimate digging for buried treasure breakfast. I would recommend making it if you want something quick and easy to eat in the morning, or if you’ve never *quite* grown up and love playing with your food as much as I do.

In other news, the French election is STRESSING ME OUT. Everyone is saying that Marine Le Pen won’t win because she can’t win, but that reminds me of back in November when everyone was saying that about Trump. I feel sort of powerless because I can’t vote (I’m not a citizen of France, as much as I’d like to be), but I hope that I can at least spread some awareness about what’s going on.

Here’s an article I read recently about the election. And here’s a video that is, while satirical, a pretty good summary of each candidate and the issues.

And here’s a completely unrelated song that I sang along to in the car this morning.

Chia Pudding Jar with Strawberry Banana Smoothie (from me, to you)

Ingredients

for the chia pudding:
1/2 cup unsweetened almond milk
2 Tbsp chia seeds
1 Tbsp maple syrup
1/4 tsp vanilla extract

for the smoothie:
1/2 cup frozen strawberries
1 banana
1/2 cup plain Kefir
kiwis, skinned and sliced, for layering
ginger papaya granola, coconut, and blueberries for topping

Directions

Make the pudding the night before. Combine the almond milk, chia seeds, maple syrup, and vanilla extract in a jar, whisk together and let sit in the refrigerator overnight.

In the morning, make the smoothie. Combine the strawberries, banana, and Kefir in a blender and blend on high until smooth. Place the kiwi slices around the inside of the jar, pressing gently so they adhere to the sides.

Pour the smoothie into the jar with the chia pudding and kiwi. Layer with granola. Top with more granola, blueberries, and coconut. Enjoy!

Posted in Breakfast, Gluten-Free, Uncategorized, Vegetarian | Tagged , , , , , , , , , , , , , , , , | Leave a comment

Roasted Corn Enchiladas

Posted on April 25, 2017 by Emily Wasserman

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Every year around this time, I crave roasted corn enchiladas. I can trace it back to spring 2013, when I first made this dish. My friend Stephanie and I wanted a study break during grad school so we decided to try the recipe.

I could make this dish any time during the year, but for some reason, it tastes better in late April to early May. I guess it’s the same with any food that becomes a tradition. Latkes don’t taste as good in July, and watermelon mint feta salad would be pretty gross in December (depending on where you live).

A lot has changed since I first made these enchiladas, including myself. I realized this while I was cooking the other night. The first time I made this dish, I was measuring every ingredient precisely and *slightly* freaking out about the number of steps in the recipe. Stephanie was there, though, so that helped.

When I made these enchiladas in D.C., I had just moved to the city and I was still settling in. These enchiladas were a constant amidst the newness. I remember making them alone in my new apartment because my roommate was away. I talked to my sisters on FaceTime while I cooked.

This past weekend, I was driving home and a lightbulb went off in my head. It was kind of like the scene from Stranger Things when Will talks to Winona Ryder through the Christmas lights, except my brain was pulsing “must make enchiladas.” I went to the store and got the ingredients.

When I got home, I put on some music and started cooking. I was alone in my house but it didn’t matter because I was completely immersed in what I was doing. I almost didn’t hear the music. I was in enchilada nirvana.

I came out of it for a second, though. Something felt weird. I checked the corn roasting in the oven and it wasn’t burning. I looked at the tomatoes cooking down on the stove and they seemed to be doing fine. I realized that the difference was that everything felt *easy.* I wasn’t struggling with the steps anymore. I’d mastered the recipe.

I’ve recopied the recipe for you below, but feel free to deviate from it. When I made it on Saturday, I eyeballed the spices and added more tomato. I would recommend erring on the side of too many tomatoes rather than too few, because you’ll want A LOT of sauce.

Here’s a song that I played while I was cooking. It’s good for quiet moments with enchiladas (what does that even mean?) or, you know, whenever.

Roasted Corn Enchiladas (slightly adapted from Naturally Ella)

Ingredients

for the filling:
3 large ears sweet corn
1/2 Tbsp olive oil
1/8 tsp salt
1 cup part-skim ricotta
1 Tbsp honey
1 Tbsp lime juice
1/4 cup cilantro

for the sauce:
3 large slicing tomatoes
2 cloves garlic, minced
1 Tbsp olive oil
1 1/2 tsp chipotle powder
1/4 tsp salt
6 corn tortillas
1/2 cup queso fresco

Directions

Preheat oven to 375˚. Carefully remove corn from cob by placing the cob perpendicular to the bottom of a large bowl. Cut downward on the cob. Toss kernels with ½ tablespoon olive oil and ⅛ teaspoon salt. Roast, stirring occasionally, until soft, 15-20 minutes.
In a medium bowl, whip together ricotta, honey, lime juice, and cilantro. Once corn is done, stir into ricotta mixture.

To make sauce, heat 1 tablespoon olive oil in a pot over medium low heat. Add in minced garlic and sauté for 1-2 minutes. Roughly dice tomatoes and add into pot along with chipotle powder and salt. Cook until tomatoes are starting to break down. Remove from heat and blend with an immersion blender or in a regular blender.

Layer tortillas in between a damp paper towel and microwave for a couple minutes until soft, or place them in the oven for a couple minutes until pliable.

To assemble enchiladas, use and 8×5 pan (or an 8×8 with extra space). Place ⅓ of the chipotle tomato sauce in the bottom of the pan. Next, scoop ⅓-1/2 cup corn filling in to the center of the tortillas, roll gently, and place seem side down in the pan. Repeat with remaining tortillas, carefully squeezing the last tortillas in. Pour remaining sauce on top and sprinkle the cheese over the top.

Bake enchiladas until lightly browning and bubbly, 20-25 minutes. Enjoy!

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