Woah…take two. I was trying to edit one of my photos from flickr and ended up posting the wrong image. Trying again! Apologies for that weird first image. [Life: Make] Tomato and Black Bean Salsa I have started making this recipe almost every Monday and then using it throughout the week in a variety of ways: with hummus & pita, as a salad dressing (can cut with more olive oil or just use as a chunky alternative), as a garnish on my veggie burger, with my eggs, etc..etc..It is really cheap (all the ingredients - even if bought organic if possible- are under $10 in NYC) and it can last as part of at least 5 meals. Give it a whirl and let me know what you think. 4 cups chopped vine-ripened tomatoes 2 cups dried black beans, cooked in salted water until tender, cooled 1 cup small diced red onions 2 large fresh jalapenos, seeded & diced (or can sub chipotle for a more smokey flavor 1/2 cup loosely packed chopped fresh cilantro leaves 1 tablespoon chopped fresh parsley leaves 1 tablespoon chopped garlic 6 tablespoons fresh lime juice 1 tablespoon extra-virgin olive oil Salt and pepper to taste DirectionsCombine the first seven ingredients in a mixing bowl. Season with salt and pepper. Add the lime juice and olive oil. Mix well. [Recipe adapted from Emeril via FoodNetwork.com]

Woah…take two. I was trying to edit one of my photos from flickr and ended up posting the wrong image. Trying again! Apologies for that weird first image.

[Life: Make] Tomato and Black Bean Salsa


I have started making this recipe almost every Monday and then using it throughout the week in a variety of ways: with hummus & pita, as a salad dressing (can cut with more olive oil or just use as a chunky alternative), as a garnish on my veggie burger, with my eggs, etc..etc..It is really cheap (all the ingredients - even if bought organic if possible- are under $10 in NYC) and it can last as part of at least 5 meals. Give it a whirl and let me know what you think.

  • 4 cups chopped vine-ripened tomatoes
  • 2 cups dried black beans, cooked in salted water until tender, cooled
  • 1 cup small diced red onions
  • 2 large fresh jalapenos, seeded & diced (or can sub chipotle for a more smokey flavor
  • 1/2 cup loosely packed chopped fresh cilantro leaves
  • 1 tablespoon chopped fresh parsley leaves
  • 1 tablespoon chopped garlic
  • 6 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper to taste

Directions

Combine the first seven ingredients in a mixing bowl. Season with salt and pepper. Add the lime juice and olive oil. Mix well.

[Recipe adapted from Emeril via FoodNetwork.com]

[Life: Make] Gorgonzola & Porcini Risotto Not the healthiest of risottos (cheese!) but definitely tasty and easy to make. I added some pan seared scallops to mine but it could have easily been a meal without them. Recipe by the lovely Giada. INGREDIENTS •    4 cups low-sodium chicken stock •    1 1/2 ounces dried porcini mushrooms •    3 tablespoons butter •    1 medium onion, diced •    1 1/2 cups Arborio rice •    1/2 cup dry white wine •    1/2 cup grated Parmesan •    3/4 cup Gorgonzola, crumbled •    1/4 cup chopped fresh chives •    1/2 teaspoon kosher salt •    1/4 teaspoon freshly ground black pepper DIRECTIONS Bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Remove the mushrooms and set aside. Reheat the stock to a simmer and keep warm over low heat.In a large pan melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3-4 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 2-3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper.

[Life: Make] Gorgonzola & Porcini Risotto

Not the healthiest of risottos (cheese!) but definitely tasty and easy to make. I added some pan seared scallops to mine but it could have easily been a meal without them. Recipe by the lovely Giada.

INGREDIENTS

•    4 cups low-sodium chicken stock
•    1 1/2 ounces dried porcini mushrooms
•    3 tablespoons butter
•    1 medium onion, diced
•    1 1/2 cups Arborio rice
•    1/2 cup dry white wine
•    1/2 cup grated Parmesan
•    3/4 cup Gorgonzola, crumbled
•    1/4 cup chopped fresh chives
•    1/2 teaspoon kosher salt
•    1/4 teaspoon freshly ground black pepper


DIRECTIONS

Bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Remove the mushrooms and set aside.

Reheat the stock to a simmer and keep warm over low heat.In a large pan melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3-4 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 2-3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper.

[Life: Make] Piglets in Blankets Ingredients: 1 package of cocktail dogs (small dogs) or small sausages - can get from Whole Foods in frozen foods aisle (I like the spicy turkey sausages) 1/2 cup of shredded sharp cheddar cheese 2 packages of Pillsbury crescent rolls (the ones in the tube/can) Spicy mustard, honey mustard, sriracha for dipping Instructions: •    Unroll crescent rolls •    Cut each crescent roll into thirds, making 3 small, long triangle strips •    Sprinkle shredded cheese over triangles •    Starting at one end, roll hot dogs in crescent dough •    Place on greased cookie sheet •    Bake at 350 degrees for 10 minutes or until golden brown •    Serve with dipping sauces. Pile in a pyramid for a cute party dish!

[Life: Make] Piglets in Blankets

Ingredients:

  • 1 package of cocktail dogs (small dogs) or small sausages - can get from Whole Foods in frozen foods aisle (I like the spicy turkey sausages)
  • 1/2 cup of shredded sharp cheddar cheese
  • 2 packages of Pillsbury crescent rolls (the ones in the tube/can)
  • Spicy mustard, honey mustard, sriracha for dipping

Instructions:

•    Unroll crescent rolls
•    Cut each crescent roll into thirds, making 3 small, long triangle strips
•    Sprinkle shredded cheese over triangles
•    Starting at one end, roll hot dogs in crescent dough
•    Place on greased cookie sheet
•    Bake at 350 degrees for 10 minutes or until golden brown
•    Serve with dipping sauces. Pile in a pyramid for a cute party dish!

[Life: Make] Homemade Vanilla Soda Float SODA: 2 cups sugar 1 cup water 1 tablespoon vanilla extract 8 or 9 oz of seltzer (carbonated water)Splash of milkcubed or crushed ice + One generous scoop of your favorite vanilla. I’m still a Blue Bell fan, tried and true.

[Life: Make] Homemade Vanilla Soda Float

SODA:

2 cups sugar
1 cup water
1 tablespoon vanilla extract
8 or 9 oz of seltzer (carbonated water)
Splash of milk
cubed or crushed ice

+ One generous scoop of your favorite vanilla. I’m still a Blue Bell fan, tried and true.

[Life: Make] Peppermint Bark Ingredients 14 oz. of white chocolate chips or dark chocolate chips (use the good stuff, guys!) 6 regular sized candy canes, crushed up 1 teaspoon of peppermint extract Break up peppermint candy into little pieces. Melt the chocolate according to the instructions on the box. Once melted, add the peppermint extract and stir.Pour the melted chocolate (I like to layer white on top of dark but you could do any type of chocolate of course!) out onto a cookie sheet lined with wax paper and spread with a spatula. Sprinkle the peppermint candy chunks on to the chocolate and gently press  in with yours hands.Place in the freezer for 5 minutes or until hardened. Break into pieces and serve or store in the fridge or a tupperware (or gift them in a cute holiday tin!)

[Life: Make] Peppermint Bark


Ingredients

  • 14 oz. of white chocolate chips or dark chocolate chips (use the good stuff, guys!)
  • 6 regular sized candy canes, crushed up
  • 1 teaspoon of peppermint extract


Break up peppermint candy into little pieces. Melt the chocolate according to the instructions on the box. Once melted, add the peppermint extract and stir.

Pour the melted chocolate (I like to layer white on top of dark but you could do any type of chocolate of course!) out onto a cookie sheet lined with wax paper and spread with a spatula. Sprinkle the peppermint candy chunks on to the chocolate and gently press  in with yours hands.

Place in the freezer for 5 minutes or until hardened. Break into pieces and serve or store in the fridge or a tupperware (or gift them in a cute holiday tin!)

[Life: Make] Super Stuffed Baked Potato Is there a better comfort food than an overstuffed potato? To me, maybe only Mac & Cheese. Ingredients• 4 medium russet potatoes• 8 ounces 90%-lean ground beef• 1 cup broccoli florets, finely chopped• 1 cup water• 1 cup reduced-fat Cheddar cheese, divided• 1/2 cup reduced-fat sour cream• 1/2 teaspoon salt• 1/4 teaspoon freshly ground pepper• 3 scallions, sliced DirectionsPierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes. Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the skillet, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat. Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop the insides out into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine. Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes.

[Life: Make] Super Stuffed Baked Potato

Is there a better comfort food than an overstuffed potato? To me, maybe only Mac & Cheese.

Ingredients
• 4 medium russet potatoes
• 8 ounces 90%-lean ground beef
• 1 cup broccoli florets, finely chopped
• 1 cup water
• 1 cup reduced-fat Cheddar cheese, divided
• 1/2 cup reduced-fat sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3 scallions, sliced

Directions
Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes.

Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the skillet, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.


Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop the insides out into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.


Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes.

[Life: Make] The Perfect Chicken Sandwich Want to pack a lunch that takes you under 15 minutes to make and will still taste yummy by the time lunch time rolls around? On Sunday night marinade your chicken breast (do this the night before) in vegetable oil, thyme, garlic, salt, and pepper and a dash of paprika. Preheat oven to 425 degrees. Take out of marinade and then dusted with cornmeal and put on a baking sheet. Bake for 7 minutes each side. While chicken is cooking, take out 2-3 slices of thick cut bacon and cook in veggie oil in a pan (can cook in advance as well and store overnight). Chop up lettuce, jalapenos, and a beefy tomato. Toast a roll or wheat bread. Place the cooked chicken on the roll/bread, add a dash of mustard/sirarcha (and mayo if you’re into that thing) add, bacon, some lettuce, tomato, jalapeno & a few slices of pickle for dessert. Awesome with traditional potato chips. Delicious.

[Life: Make] The Perfect Chicken Sandwich

Want to pack a lunch that takes you under 15 minutes to make and will still taste yummy by the time lunch time rolls around?

On Sunday night marinade your chicken breast (do this the night before) in vegetable oil, thyme, garlic, salt, and pepper and a dash of paprika. Preheat oven to 425 degrees. Take out of marinade and then dusted with cornmeal and put on a baking sheet. Bake for 7 minutes each side. While chicken is cooking, take out 2-3 slices of thick cut bacon and cook in veggie oil in a pan (can cook in advance as well and store overnight). Chop up lettuce, jalapenos, and a beefy tomato. Toast a roll or wheat bread. Place the cooked chicken on the roll/bread, add a dash of mustard/sirarcha (and mayo if you’re into that thing) add, bacon, some lettuce, tomato, jalapeno & a few slices of pickle for dessert. Awesome with traditional potato chips.

Delicious.

[Life: Make] Green Chili Mac n Cheese This is one of my favorite dishes from down south. I discovered it at Moonshine in Austin, one of my favorite restaurants there. I’ve attempted it at home a couple of times and can’t seem to make it as good as they can.Ingredients: 10 ounces of penne or elbow pasta 4  tablespoons of  flour 6 tablespoons butter 2 1/2  cups of low fat milk 1/2 cup of spicy salsa 2  cups of shredded Monterey Jack cheese 1  can chopped green chiles, undrained 1/4 cup of diced poblano chile 1/4 cup of diced red onion 2 jalapenos, diced 3 tablespoons chopped cilantro 1 cup fresh finely ground bread crumbs 1 tablespoon of minced garlic 3/4  teaspoon  salt 1/4  teaspoon  pepper Pinch of paprika Heat oven to 350°. Grease a baking dish. Cook pasta in boiling salted water following package directions. Drain and rinse well. In a saucepan over medium heat, melt 4 of the tablespoons of butter. Stir in flour and pepper until it bubbles.  Gradually add the milk, stirring constantly. Cook, stirring constantly, until thick. Stir in salsa, chile peppers, and cheese. Cook, stirring, until cheese is melted. Add salt to taste Combine with the drained pasta; stir in cilantro. Pour into baking dish. Combine the remaining 2 tablespoons melted butter with the bread crumbs and sprinkle over the macaroni and cheese. Sprinkle with paprika. Bake for 25 minutes. Put under broiler for a minute if you want a crunchy top. Yumm! [Recipe via About.com]

[Life: Make] Green Chili Mac n Cheese

This is one of my favorite dishes from down south. I discovered it at Moonshine in Austin, one of my favorite restaurants there. I’ve attempted it at home a couple of times and can’t seem to make it as good as they can.
Ingredients:

  • 10 ounces of penne or elbow pasta
  • 4  tablespoons of  flour
  • 6 tablespoons butter
  • 2 1/2  cups of low fat milk
  • 1/2 cup of spicy salsa
  • 2  cups of shredded Monterey Jack cheese
  • 1  can chopped green chiles, undrained
  • 1/4 cup of diced poblano chile
  • 1/4 cup of diced red onion
  • 2 jalapenos, diced
  • 3 tablespoons chopped cilantro
  • 1 cup fresh finely ground bread crumbs
  • 1 tablespoon of minced garlic
  • 3/4  teaspoon  salt
  • 1/4  teaspoon  pepper
  • Pinch of paprika

Heat oven to 350°. Grease a baking dish. Cook pasta in boiling salted water following package directions. Drain and rinse well. In a saucepan over medium heat, melt 4 of the tablespoons of butter. Stir in flour and pepper until it bubbles.  Gradually add the milk, stirring constantly. Cook, stirring constantly, until thick. Stir in salsa, chile peppers, and cheese. Cook, stirring, until cheese is melted. Add salt to taste Combine with the drained pasta; stir in cilantro. Pour into baking dish.

Combine the remaining 2 tablespoons melted butter with the bread crumbs and sprinkle over the macaroni and cheese. Sprinkle with paprika.

Bake for 25 minutes. Put under broiler for a minute if you want a crunchy top. Yumm!


[Recipe via About.com]

[Life: Make] Homemade Granola Looking for a good snack for work that takes literally 5 minutes to make and keeps for a week? Look no further. Ingredients: 2 cups rolled oats1 teaspoon cinnamon1 teaspoon salt3 tablespoons plus 1 teaspoon vegetable oil1/4 cup honey1/4 cup firmly packed light brown sugar1 teaspoon pure vanilla extract1/3 cup slivered almonds1/3 cup whole hazelnuts1/3 cup golden raisins1/3 cup dried cherries Instructions: Preheat the oven to 325 degrees F. Get out a large baking pan/sheet.In a large bowl, toss the oats and nuts with the cinnamon and salt. In another  bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until fully combined. Pour the honey mixture over the oats/nuts until all are coated. Pour the mixture into baking pan. Spread it out evenly.Stir every 5 minutes until lightly browned for about 30 minutes. Cool and add fruit. Store in an airtight container. Note: Tastes extra good with a sliced fresh banana, strawberry & blueberries and soy milk. Yumm!

[Life: Make] Homemade Granola

Looking for a good snack for work that takes literally 5 minutes to make and keeps for a week? Look no further.

Ingredients:

2 cups rolled oats
1 teaspoon cinnamon
1 teaspoon salt
3 tablespoons plus 1 teaspoon vegetable oil
1/4 cup honey
1/4 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
1/3 cup slivered almonds
1/3 cup whole hazelnuts
1/3 cup golden raisins
1/3 cup dried cherries

Instructions:

Preheat the oven to 325 degrees F. Get out a large baking pan/sheet.

In a large bowl, toss the oats and nuts with the cinnamon and salt. In another  bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until fully combined. Pour the honey mixture over the oats/nuts until all are coated. Pour the mixture into baking pan. Spread it out evenly.

Stir every 5 minutes until lightly browned for about 30 minutes. Cool and add fruit. Store in an airtight container.

Note: Tastes extra good with a sliced fresh banana, strawberry & blueberries and soy milk. Yumm!

[Life: Make] Chicken Enchiladas 3 tablespoons vegetable oil 1 1/2 pounds skinless boneless chicken breast Salt and pepper 2 teaspoons cumin powder 2 teaspoons garlic powder 1 red onion, chopped 2 cloves garlic, minced 1 cup frozen corn, thawed 5 canned whole green chiles, coarsely chopped 4 canned chipotle chiles, minced 1 large can stewed tomatoes 1/2 teaspoon flour 16 corn tortillas 1 1/2 cups enchilada sauce canned 1 cup shredded Monteray Jack Cheese Garnish with chopped cilantro leaves, chopped scallions, chopped tomatoes Directions Coat large saute pan with oil. Season chicken with salt and pepper. Cook chicken over medium heat. Sprinkle chicken with cumin, garlic powder before turning. Remove chicken from pan and set aside for a bit. Saute onion and garlic until tender. Add corn and chiles. Add canned tomatoes, saute 1 minute. Pull chicken breasts apart by hand into bite sized pieces. Add chicken to pan, combine with vegetables. Microwave tortillas for 30 seconds to make them soft. Coat the bottom of a baking pan with enchilada sauce. Dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling and put in pan, seem side down. Top with remaining enchilada sauce and cheese. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, and chopped tomatoes. [Recipe by the lovely Tyler Florence]

[Life: Make] Chicken Enchiladas

  • 3 tablespoons vegetable oil
  • 1 1/2 pounds skinless boneless chicken breast
  • Salt and pepper
  • 2 teaspoons cumin powder
  • 2 teaspoons garlic powder
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 cup frozen corn, thawed
  • 5 canned whole green chiles, coarsely chopped
  • 4 canned chipotle chiles, minced
  • 1 large can stewed tomatoes
  • 1/2 teaspoon flour
  • 16 corn tortillas
  • 1 1/2 cups enchilada sauce canned
  • 1 cup shredded Monteray Jack Cheese
  • Garnish with chopped cilantro leaves, chopped scallions, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Cook chicken over medium heat. Sprinkle chicken with cumin, garlic powder before turning. Remove chicken from pan and set aside for a bit.

Saute onion and garlic until tender. Add corn and chiles. Add canned tomatoes, saute 1 minute. Pull chicken breasts apart by hand into bite sized pieces. Add chicken to pan, combine with vegetables.

Microwave tortillas for 30 seconds to make them soft. Coat the bottom of a baking pan with enchilada sauce. Dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling and put in pan, seem side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, and chopped tomatoes.

[Recipe by the lovely Tyler Florence]

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