Fried Egg with Lemon Yogurt Sauce

Posted on January 18, 2017 by Emily Wasserman

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This is a dinner that looks fancy but is actually the easiest thing to make. It involves mixing Greek yogurt with lemon and frying an egg. It can involve burning toast, but it doesn’t have to.

I saw this recipe when I was browsing cookbooks on Amazon. A cheap trick is to open all the cookbooks and read them without buying them. It’s great for lazy days when you don’t want to go to the library, or for days when you’re strapped for cash.

I was attracted to the title of the cookbook: Small Victories. Sometimes, that’s all you can ask for. In the kitchen, as in life, almost anything is possible. Taking it little by little makes daunting tasks seem easier.

Which brings me back to these eggs. They’re easy enough to repeat multiple times and quick enough to be ready in a hurry. But they’d still be good as a main course to impress friends, or as a way to dress up a plain fried egg.

As Julia Turshen explains in her book, everything tastes better with an egg on top. I’m still thinking about an idea I had for fried egg-topped ice cream…

Anyway. Before I get too carried away, here’s the recipe. And here’s a good song for egg frying.

Fried Egg with Lemon Yogurt Sauce (from Small Victories)

Ingredients

1/4 cup plain yogurt (I used nonfat Greek yogurt)
1/2 a lemon
kosher salt
freshly ground black pepper
2 tbsp extra-virgin olive oil
2 eggs
1 tbsp roughly chopped leafy fresh herbs (I used parsley)

Directions

In a small bowl, combine the yogurt and most of the juice from the lemon half (don’t discard the lemon half) and whisk together. Season to taste with salt and pepper. Transfer the mixture to a plate and use a spoon to spread it so that it covers most of the plate.

In a nonstick skillet over medium-high heat, warm the olive oil. Crack the eggs into the pan and sprinkle each egg with a bit of salt and a few grinds of black pepper. Sprinkle a few drops of water (less than 1 tsp) into the skillet, being sure to let the water hit the bottom of the pan and not the eggs, and immediately cover the skillet with a lid.

Let the eggs cook until the whites are cooked through but the yolks are still a bit wobbly, just a minute or two. Transfer the eggs to the prepared plate, setting them on top of the yogurt. Squeeze whatever juice remains in the lemon half over the eggs and scatter over the herbs. Serve immediately.

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Loaded Sweet Potato with Spiced Chickpeas

Posted on January 17, 2017 by Emily Wasserman

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Tonight was the kind of night when I looked around my kitchen, took stock at what I had, and tried to figure out how to combine it into one dinner. I had a sweet potato, and my automatic instinct was to roast it. My second instinct was to douse it in maple syrup, butter and brown sugar, but I suppressed it.

Instead, I opted for a healthier route. I haven’t had crispy chickpeas for a while and was craving them, so I threw some in the oven while the potato was roasting. In the meantime, I made some quinoa and steamed spinach. I combined everything on a plate and sprinkled cranberries on top for sweetness. Golden raisins also would have worked, but I was all out.

My favorite part about this dish is how easy it is to make. Yeah, it takes a while for the sweet potato to cook. It also involves three separate steps. If you’re like me and have little to no patience, you’ll complain the entire time about how hungry you are while everything cooks. Hopefully you’re either alone during all this, or have people who love you around who pretend not to hear.

Once everything cooks, though, it comes together quickly. You can snack on the spiced chickpeas while you wait for the potato to finish.

I had this song stuck in my head the whole time I was making the sweet potatoes. It’s a good distraction from waiting and it has a good message. Every now and again, it’s important to listen to the words: “f*** what they taught ya.”

Loaded Sweet Potato with Spiced Chickpeas (from me, to you)

Ingredients

1 sweet potato
1 can chickpeas, rinsed and dried
1 tbsp olive oil
1/4 tsp cumin
pinch of paprika
pinch of cinnamon
1/4 tsp sea salt
1/4 cup quinoa
1/2 cup spinach
1/4 cup dried cranberries

Directions

Preheat the oven to 400 degrees F. Prick a sweet potato multiple times with a fork and wrap in in aluminum foil. Put it in the oven and cook for about an hour, or until tender.

Meanwhile, line a rimmed baking sheet with aluminum foil. Place the rinsed and dried chickpeas on the sheet and toss with olive oil, cumin, paprika, cinnamon and sea salt. Place the sheet in the oven on a different rack from the potato and cook for about 30 minutes, or until crispy. Watch the chickpeas and make sure that they don’t burn.

Combine 1/4 cup quinoa and 1/2 cup water in a medium saucepan. Bring to a boil and then reduce heat to low and simmer, covered, until the quinoa is almost fully cooked. This will take about 10 minutes. Once the quinoa is cooked but there’s still some water left, add the spinach to the saucepan. Cook with the lid on until the spinach turns bright green and absorbs most of the remaining water. Remove from pan from heat and set it aside with the lid tilted.

Once the potato is done cooking, split it in two. Slightly mash down the centers with a fork. Add the quinoa/spinach mixture, spiced chickpeas and cranberries. Enjoy!

 

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

Symmetrical Smoothie Bowl

Posted on January 16, 2017 by Emily Wasserman

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I’ve been thinking a lot about symmetry lately. Maybe it’s all the ice-covered trees outside: they remind me of mirrors. For whatever reason, a common theme that I’m exploring in my writing is balance and reflection.

Those themes showed up in my smoothie bowl this morning. I was going to throw some kiwi in the middle of the bowl and call it a day. But then, I ended up putting blueberries, almonds and chia seeds in a similar pattern on either side of the kiwi.

Without getting too touchy feely, I think that it’s a good time of the year for figurative reflection. I know people who are into very physical New Year’s resolutions, like getting in shape. I think that’s great. I’m all for hitting the gym more, eating better and finding a healthy balance.

But sometimes, the real work comes from taking a look at what’s going on below the surface. It’s not always easy to do, but it can yield some positive results.

I used to hate going to religious services when I was younger, but I’ll never forget what the rabbi said during one sermon. “Life is about striking a balance between what you can control and what you can’t control,” she said, demonstrating with her hands. “Without it, everything falls apart.”

That lesson has stayed with me. Whenever I find myself at a crossroads, I try to remember what she said about balance. Like the time I accidentally backed into a trash dumpster with my car. I couldn’t control it, but I had to deal with it.

Or, on a deeper level, all the times I’ve had to move to a new city and I was worried about finding my way. I’ve learned that at the beginning, it’s important to take things a day at a time. Nothing is more daunting than the thought of the unknown.

Anyway. You should make this smoothie bowl soon, whether you’re on a quest for balance or not. Also, you should probably play this song. It goes well with the smoothie.

Symmetrical Smoothie Bowl (from me, to you)

Ingredients

1 banana
1/2 cup blueberries
1/2 cup blackberries
1 cup almond milk
1/2 cup nonfat Greek yogurt
kiwi slices, sliced almonds and chia seeds for topping

Directions

Blend the banana, berries, almond milk and Greek yogurt in a blender on high until smooth. Top with the kiwi, sliced almonds and chia seeds. Enjoy!

 

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

Cardamom Rose Water Oatmeal

Posted on January 14, 2017 by Emily Wasserman

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The biggest ice storm in 10 years (or so they say) struck St. Louis on Friday. Everyone, including myself, retreated into his or her home. I think it’s safe to say that I have cabin fever. I spent this morning wandering around my backyard taking a picture of frozen tree branches.
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I also made cardamom rose water oatmeal. I’ve been *slightly* obsessed with cardamom and rose water lately (see: kheer) and I thought the flavors would work well in oatmeal. I wasn’t wrong.

I added some maple syrup for sweetness and topped the oatmeal with pistachios and blackberries. I also sprinkled on some more cardamom because you can never have too much cardamom. Except when you do.

Anyway. I would highly recommend this oatmeal for a cold, icy winter morning when you’ve been stuck inside for more than 24 hours. I would also recommend this listening track. It will help reduce your cabin fever and remind you that summer will come again.

Cardamom Rose Water Oatmeal (from me, to you)

Ingredients

1/2 cup rolled oats
1 cup almond milk
2 tbsp of maple syrup
pinch of sea salt
1/4 tsp cardamom
1/4 tsp rose water
blackberries and chopped pistachios for topping

Directions

Combine the rolled oats and almond milk in a medium saucepan and cook on high until the mixture starts to boil. Reduce the heat and cook the oatmeal on medium until it’s thick and creamy. Remove from heat and stir in the maple syrup, sea salt, cardamom and rose water. Top with a sprinkling of cardamom, blackberries and pistachios. Enjoy!

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Kheer

Posted on January 13, 2017 by Emily Wasserman

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If I could marry a spice, it would definitely be cardamom. Fragrant, slightly sweet, aromatic, mysterious, but at the same time, inviting…What’s not to like?

My feelings about cardamom explain my love for kheer, i.e., Indian rice pudding. I had some at a restaurant years ago and I was blown away. I didn’t even know that I liked rice pudding until that first spoonful of kheer. Then, I was hooked.

The other secret ingredient in kheer is rose water. It also has a very distinct, perfume-y flavor, but it balances well with the cardamom. Rose water is delicate and cardamom is richer, so it’s not like they’re constantly competing for attention.

I sound like I’m writing a romance column for spices. Maybe I am.

ANYWAY. A word to the wise about this recipe: It says to cook the rice, milk and sugar for 20 minutes, but I found that it look a lot longer. I left the mixture on the stove for about 45 minutes before it started thickening up. It could just be a weird quirk of my electric stove, but it’s worth watching the rice as it cooks.

I’m a big fan of Vulture‘s Best Songs of the Week column. I like Dee Lockett’s write ups of new music. She always has something insightful and snarky to say about songs and artists. Here’s one of her recommendations that I’ve been jamming out to lately.

Kheer (slightly adapted from here)

Ingredients

2 cups coconut milk
2 cups milk
3 tablespoons white sugar
1/2 cup Basmati rice
1/2 teaspoon ground cardamom
1/2 teaspoon rose water
1/4 cup sliced almonds, toasted
1/4 cup chopped pistachio nuts

Directions

Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add Basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.

Stir in the cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios. Enjoy!

Posted in Dessert, Gluten-Free, Uncategorized | Tagged , , , , , , , , | 3 Comments

Maple Oatmeal with Raspberries and Dark Chocolate

Posted on January 12, 2017 by Emily Wasserman

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Raspberry and dark chocolate is one of the ultimate food power couples. Add hazelnuts into the mix and it becomes one of the ultimate power trios. The sweetness of the berries offsets the bite in the dark chocolate, and the smoky flavor in the hazelnuts ties everything together. It’s rich, indulgent and addictive. I woke up craving it this morning.

So, I decided to make a breakfast bowl with all three ingredients. I also drizzled some maple syrup on top because I wanted to increase the sweetness factor. But if you don’t have a sweet tooth or you’re not feeling the maple flavor, you can leave it out. The oatmeal is rich enough without the syrup.

My favorite part about eating this bowl is mixing in the dark chocolate. The chocolate gets all melted and coats the raspberries. It’s like making chocolate-covered fruit without the waiting.

Here’s a song for mornings when you’re craving chocolate. It also goes well with this oatmeal.

Maple Oatmeal with Raspberries and Dark Chocolate (from me, to you)

Ingredients

1/2 cup rolled oats
1 cup almond milk
1/4 cup maple syrup, plus more for topping
1/4 cup hazelnuts, roughly chopped
1/4 cup raspberries
2 squares of sea salt dark chocolate, roughly chopped

Directions

Combine the oats and almond milk in a medium saucepan and bring to a boil. Turn the heat down to medium and cook until the mixture thickens. Take the pan off the heat and add the maple syrup. Top with more maple syrup, raspberries, hazelnuts and dark chocolate. Enjoy!

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Baking Life

Posted on January 10, 2017 by Emily Wasserman

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One of my earliest memories is watching people make pancakes. When I was little, my family would always go to the local diner for breakfast on Sunday. I’d peer over the counter and watch the cooks ladle batter onto the griddle. It was hypnotizing.

“I want to do that when I grow up,” I thought to myself.

I still want to make pancakes for a living, but I realize that it’s probably not a sustainable lifestyle. So, I’ve broadened my scope.

One day, I want to own my own bakery and make as many carbs as my heart desires. Cookies, muffins, scones, pancakes…if there’s dough, eggs and butter, there’s a good chance that it will be on my (as of right now, completely hypothetical) menu.

I recently started working at a bakery in St. Louis where I get to make sweets from scratch. This morning was my first early morning shift. My alarm clock went off at 3 a.m. so I could get to the bakery by 4 a.m. I pressed snooze three times.

I was one of the only cars on the highway, which was surreal and oddly entertaining. I felt like I snuck into an amusement park and got on the rides without anyone knowing. screen-shot-2017-01-10-at-4-51-21-pm
When we have extra dough at the bakery, we make things instead of throwing it away. My first day, I made a ten-legged octopus. I graduated to a very fat cat with buttons and whiskers.
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One of the best perks is getting to try everything and take bread home. I took home a loaf of blueberry almond bread the other day and I’m obsessed. It has millet around the outside, which gives the loaf some sweet crunch. I like it for breakfast with honey Greek yogurt and sliced almonds on top.screen-shot-2017-01-10-at-4-50-42-pm
Here’s a song for early mornings alone on the highway. Or, you know, whenever.

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Winter Citrus Salad

Posted on January 9, 2017 by Emily Wasserman

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I ate a lot of carbs this weekend, starting with an octopus that I made out of bread and ending with doughnuts that my sister brought back from Harold’s. So yesterday night, I opted for a salad.

I usually make salads that involve throwing a bunch of pre-sliced ingredients into a bowl. But sometimes I make more of an effort, especially if the ingredients intrigue me.

This salad calls for roasting butternut squash with cardamom, something that I’ve never done before but sounded delicious. I would put cardamom in everything if I could. It makes me dream of warm places with spice markets, vibrant colors and sitar music.

My favorite part about this salad is the oranges. The citrus balances the sweeter red onion and the spicy squash. I might add some pomegranates next time I make the salad to give it even more sweetness.

Here’s a song for carb detox, citrus salads and surviving the cold winter months. I like the shout out to Aaliyah’s Back & Forth. You should also probably listen to that song.

Winter Citrus Salad (slightly adapted from Jam Lab)

Ingredients

2 ½ cups green lentils
3 cups butternut squash cut into small cubes
about 2-3 tbsp olive oil for the squash
½ teaspoon cardamom powder
1 teaspoon paprika
¾ teaspoon chili powder
½ red onion thinly sliced
3 cara cara blood oranges, skin peeled and sliced into rounds
1/2 cup coarsely chopped hazelnuts
1 ½ cups baby kale
2 tbsp coarsely chopped parsley
2 tbsp coarsely chopped mint
2 tbsp coarsely chopped cilantro
3 tbsp red wine vinegar
4-5 tbsp olive oil
Salt and pepper to taste
2 tbsp lemon juice

Directions

Preheat oven at 420 degrees. On a small sheet pan, with aluminum foil paper, add in the squash. Sprinkle the cardamom, smoked paprika, ancho chile, salt and pepper and olive oil. Mix well and lay them flat on the sheet. Put it into the oven for half an hour. The squash cubes should be slightly charred.

In a medium saucepan, add the lentils and add enough water to soak them completely and leave about 2 inches on top of it. Add 2 tbsp lemon juice and 1 tbsp salt to the water. On medium heat, keep the lid partially covered and let it boil for about 20 minutes. Check the lentils after 20 minutes to see if they are al dente(not too soft yet there is a bite to the lentil).

Once the lentils are cooked, drain the water. Add in the olive oil, salt and pepper and mix. Add in the red wine vinegar and mix. Add in the orange slices, squash, hazelnuts, red onions, cilantro, parsley, mint, baby kale and gently mix. I leave a few of the orange slices, red onion slices, squash strips, cilantro leaves and hazelnuts to garnish on the top after plating. Enjoy!

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PB&J Smoothie Bowl

Posted on January 8, 2017 by Emily Wasserman

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The other night before I fell asleep, I had a stroke of genius: A PB&J smoothie bowl.

I’m a huge fan of the sandwich, and I’ve been eating a lot of PB&J toast lately. So this seemed like a natural next step.

I don’t know what makes PB&J so good. Maybe it’s the salty/sweet flavor. Maybe it’s the combination of the two spreads against the soft bread. Maybe it’s the fact that you can eat it almost every day for the beginning of your young life and still crave it 20 years later. Whatever it is, it’s working.

For the bowl, I didn’t want to imitate the sandwich as much as pay homage to it. I thought about adding real jam or jelly to the smoothie, but then I decided that I could achieve the same flavors by using real fruit.

To make the smoothie thicker and more reminiscent of real PB&J, I added some rolled oats into the mix. I’m going to start adding them all the time now. They’re discreet and flavorless, but still add something to the bowl. They’re the perfect secret weapon.

I topped the bowl with some vanilla granola, but I bet almonds would have tasted just as good. I also drizzled some real peanut butter on top because you can never have too much peanut butter.

Here’s a song that I revisited recently. It also describes my feelings about this smoothie bowl.

PB&J Smoothie Bowl (from me, to you)

Ingredients

1/4 cup rolled oats
3/4 cup almond milk
1 banana
1/2 cup strawberries, green stems removed
1 heaping tbsp of peanut butter (I used crunchy)
more sliced strawberries and bananas for topping
1 tbsp granola for topping
peanut butter for drizzling

Directions

Combine the rolled oats, almond milk, banana, strawberries and peanut butter in a blender and blend on high until smooth. Top with strawberries, bananas, granola and a drizzle of peanut butter. To get the peanut butter thin enough for drizzling, heat it for a few seconds in the microwave until soupy. Enjoy!

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Pomelo Salad

Posted on January 6, 2017 by Emily Wasserman

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Sometimes, a recipe is born out of necessity. That’s what happened with this pomelo salad.

I wanted to make a Thai pomelo salad with fresh red chili and fish sauce. But I couldn’t find fresh chili or fish sauce anywhere. I thought about ordering the fish sauce on Amazon, but that seemed extreme.

So, I decided to work with what I had. I mixed baby spinach with fresh lime juice, roasted peanuts, red chili flakes and pomelo. For those of you unfamiliar with pomelo, it’s basically the same as grapefruit. If it was a person, I’d describe it as grapefruit’s more laid back younger sister.

When I took a bite of the salad, I knew I had achieved my end goal. It was sweet, spicy and slightly tart. All the flavor components were there except for the fish sauce. One day I’ll find a bottle and I’m sure that the salad will reach a new level.

Until then, I’ll keep this dish as a lunchtime staple. When you ain’t got much, work with what you’ve got. Or something like that.

Here’s a song that will get you in the pomelo salad mood. It is sweet but also has a little kick. It’s also good for avoiding your to-do list and writing a blog post at 10% battery with no charger in a café.

Pomelo Salad (from me, to you)

Ingredients

1 pomelo, peeled and sliced
2 handfuls of baby spinach
juice of one lime
1 tsp red chili flakes (or more if you like spicy food)
1-2 tbsp roasted, unsalted peanuts
sprinkle of sea salt

Directions

Combine all the ingredients in a bowl and toss until the lime juice coats all the spinach leaves. Top with more peanuts and red chili flakes. Enjoy!

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