Recipe: Roasted Broccoli with Lemon

I'm back! (It's alright if you didn't realize that I was gone, I'm happy to have you reading this too).  I apologize about the long break but between school wrapping up for the year and starting a job I haven't been able to post as regularly.  I'm working to change that.  Anyway, today I have an incredibly easy recipe that is really delicious.  I've said it before, and I'll say it again: Vegetable+425degree oven+a little bit of time=magic.  Today we are casting this magic on broccoli.  Trust me, even my sister was raving about how much she liked it...and if I can win her over you know something is working right.

Recipe: Roasted Beet and Spinach Salad

Let's go ahead and add beets to the list of things that I never in a million years thought that I would like even though I had never tried them (because I had never tried them).  WRONG.  Beets are amazing.  I love them for a few reasons: their earthy sweetness, their color (we really don't eat enough purple), and the way they can be transformed to fit many different types of dishes.  For this salad I roasted and sliced them and added them to a simple salad with a simple dressing.  It all comes together beautifully, and the beets could even be roasted a day before if you want them cold.

Recipe: Flatbread (Indian Chapatis)

Anyone who knows me can tell you about my deep and unending love for Indian food.  While I don't cook  most of the meals often (generally a lack of the myriad of spices needed), I did recently attempt this flatbread.  It is super easy, and you will have it mixed, rolled, and cooked in 10-15 minutes. Plus, in its simplest form you can use as few as 3 ingredients, but the recipe offers a vast amount of room for customization.  Herbs, spices, zests, etc can all be added.  This recipe makes 4 chapatis, and seems easy enough to double/triple/etc.  Because it comes together so quickly you can get to the point where you've rolled it out, then cover with a damp paper towel and just cook them up right before you serve your meal.

Recipe: Roasted Cauliflower

Cauliflower was one of those vegetables that I never had much growing up.  I've always enjoyed it in Indian dishes and other cooking but it isn't something that I've used much myself.  That is all going to change.  I should have known to try roasting it, roasting makes everything better...and here, it works magic once again.  If you think you don't like cauliflower, try it this way and hopefully you will experience the same revelation I did.

The cauliflower turns from bland and boring to golden and nutty and is so easy to prepare.  For a dipping sauce I used a mix of ketchup and sriracha, though a peanut sauce, aioli, or tomato sauce would work nicely as well.  If you have kids this could pass as a new type of "fry." Half a head of cauliflower is enough for 2-3 servings (or one.  Hey it is cauliflower...no shame).

Sweet Substitutions: Chocolate Chip Cookies

So welcome, welcome to my newest feature on the blog.  The sweet substitution posts will be done with the help of my sister.  Between the two of us she bakes far more than I do.  Between tending to not have the patience for the measuring (as readers of this blog have no doubt noticed) and not having a whole lot of sugar in my diet I just don't seem to make delicious desserts, which is a shame.  However, with a group of sorority sisters and fraternity boys at her disposal, my sister isn't lacking people to try the sweets that she makes.  The ones posted here make substitutions to the typical oil, egg, and sugars to make the desserts a bit healthier without being any less delicious.  She said that the texture and flavor were just as good, and that the applesauce and banana played very nicely off of the chocolate.

100th Post: Steak and Sweet Potato Empanadas

Wow, a year really goes by fast.  I can't believe I started this blog last February and that one year later I'm on my 100th post.  I want to thank everyone who has read my blog, commented, shared, or otherwise been a part of this journey.  I hope that you continue to enjoy the recipes that are still to come.

Today's recipe really hits both the cheap and easy portions of the blog.  While it may not be entirely traditional it is incredibly versatile.  I used diced sweet potato and beef.  If you don't have that on hand, scour the fridge: taco meat, shredded chicken, roasted veggies, anything with tomato sauce (boom calzones), chicken or tuna salad.  The only other ingredient you need is a package of thin crust pizza dough.  Plus, these are baked instead of fried and still turn a lovely golden, crispy brown.

P.S. It may seem like a lot of steps, but if you have the filling leftover from something you can skip to the stuffing phase which will cut down prep time considerably.

Dessert: Key Lime Fudge

As I move towards my 100th post (wow, can't believe it will be the next one!) I thought I'd share one of the few desserts that I make.  This fudge, simply put, is phenomenal.  It combines all the things that I love about good food: easy to make, pretty easy on the wallet, and absolutely delicious.  The bright acidity of the limes sets off the more muted tones of the white chocolate...and that is not even getting into the pretty pop of color of the green on white.   It has been a go-to best seller for me at bake sales this year.  I got the idea from the blog  Dozen Flours , which is a beautifully designed dessert blog (trust me, go look at some of the pictures).  I've played around with the ingredients and lime amount to find a variation that I like.