Friday Funday!

Tiramisu Dip

I did it. I made something, I photographed it, and, now, I'm posting it. It's been a while guys, a long while. Sometimes, I'm like, "yeah! I'm going to make this and take some pictures!" Then it doesn't come out as pretty as I want, so I don't. Oh, the woes!

I'm headed to my friend's tonight for dinner, and I agreed to make dessert. She loves tiramisu, but I'm much too lazy for that on a Friday. So, let's make it a dip, which is also just perfect for summer! (In my opinion..)

Ingredients:

8 oz. cream cheese, room temperature

3/4 c. mascarpone cheese

1/2 c. powdered sugar

1 1/2 tsp. vanilla extract

1 1/4 tsp. instant coffee

1/8 c. chocolate chips

Vanilla wafers for dipping!

How to:

In a mixing bowl, beat the cream cheese until smooth and fluffy. Add in the mascarpone and combine. Mix in half the powdered sugar at a time, just to avoid having a cloud of sugar in your face.  Toss in the coffee and vanilla and combine! In a food processor, pulse the chocolate chips until they're pretty fine. 

Place your dip in whatever serving bowl you'd like and sprinkle as much of the chocolate as you'd like. Serve that up with some vanilla wafers, and you're good to go!

Refrigerate if you happen to have any left over!

So, can we discuss something completely irrelevant for a moment? While working on this post, I was watching True Life. Who even knew they still made this show? Remember when it was like, "True Life: I have OCD" or "True Life: I have Tourettes"? The only problem these kids have now? "True Life: I hate my butt" and "True Life: My family hates my boyfriend". 

The epitome of first world problems...

Anyway! This recipe is amazeballs, and, hopefully, it'll pass the tiramisu lovers test! I'd love to know if you try it!

What's Cookin' Wednesday!

Roasted Tomato Basil Marinara

Warning: This is delicious, clean, and easy. So, I was reading up on some clean eating. The basis of it is that you don't eat any processed food. That basically means cutting out anything canned, jarred, or bagged. Now, there are exceptions, such as canned vegetables and beans. Just look at the label. If you don't know what something is, it's probably not clean. Now, I make a pretty good marinara with canned crushed tomatoes, but why not kick it up a notch on the health front, right? So, this recipe requires minimal work. And if you've read any of my other recipes, you know I'm all about that. On the week nights, at least. 

Ingredients:

7 cloves garlic, peeled

9 large tomatoes, halved

Handful of basil (I used about 10 leaves)

Salt and pepper

Olive oil

Cooked pasta of choice

(I used whole wheat spaghetti noodles)

How To:

Preheat the oven to 400F. Go about cutting your tomatoes, cutting the basil off the stems, and peeling the garlic. Line a baking sheet with foil and spread the tomatoes out. Lightly drizzle with olive oil, and crack a bit of salt and pepper over the tomatoes. Now spread out the garlic and basil with the tomatoes. Pop this in the oven for about an hour, or until the tomatoes begin to brown. It'll smell marvelous. Once they've roasted, take them out and let them cool a bit. Place all the ingredients in a food processor and pulse. Add a bit more salt and pepper, if you please. 

Pile this on top of your cooked pasta, and savor the healthy deliciousness. I will actually take this over the jarred sauce any day. I probably won't make marinara any other way, now. It was just so tasty and fresh.

Have you guys tried eating clean? What's your favorite recipe?

Make It Tuesday?

Oatmeal Pumpkin Cream Pies

I must apologize for the late post. Last night, I went to see my favorite band of all time, Anberlin. It's their final tour, and there was just nothing that could keep me from being there. Needless to say, the band played amazingly, as they have every time I've been to a show of theirs. They'll alway hold the largest part of my little musical heart. 

Guys, that man we're standing with? That's the lead singer, Stephen Christian. His voice is pure perfection. Now that you've forgiven me, we can get to the real post. (:

I'm sure we've all got Thanksgiving coming up. Unless you don't celebrate that, which is cool. But then there's the work pot lucks and dinner with friends, and ya know, just the whole holiday get togethers begin. Whenever there's a potluck or any kind of gathering, everyone knows I'm bringing a dessert. That's just what I love making. Although it had nothing to do with any gathering, I recently made these Oatmeal Pumpkin Cream Pies, and can I just tell you, they were delicious. 

Ingredients:

Cookies:

1/2 c. unsalted butter, melted

1/2 c. sugar

3/4 c. brown sugar

2 tsp. vanilla extract

1 large egg

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1 2/3 c. old-fashioned rolled oats

1 c. flour

Pumpkin Filling:

4 oz. cream cheese, softened

2 Tbsp. unsalted butter, softened

1/4 c. pumpkin puree

1 tsp. ground cinnamon

3/4 tsp. pumpkin pie spice

2-2.5 c. powdered sugar

1/4 c. flour

How To:

In a large bowl, whisk together the butter and sugars. Add the vanilla, egg, baking soda, and cinnamon, and whisk to combine. Mix in the rolled oats. Slowly add in the flour using a wooden spoon to combine well. Cover this and let refrigerate for at least an hour. I let mine sit overnight because I got lazy. After about an hour, or the next day, preheat the oven to 325F. Roll the cookie dough into small balls, about 1-2 inches. Place these in rows on a greased cookie sheet. Pop in the oven for about 10-15 minutes. I like my cookies a little crispier, so this is all judgement. Let the cookies cool for about 2 minutes before transferring to a cooling rack. 

While you're making the cookies, or while they're cooling, you can start the filling. Using a hand mixer, or stand mixer, beat the cream cheese, butter, pumpkin puree, and spices together. Slowly begin adding in the powdered sugar, about a 1/2 cup at a time. As this still produces a thin consistency, add in the flour. Fair warning, it's still going to seem a bit thin, or it did to me. However, if you pop the frosting in the fridge for a bit, it's much easier to work with. Once your cookies are cooled completely, you can spread the filling on the bottom of one cookie and sandwich it to another.

Congratulations! You just made delicious cookies!

What's your favorite dessert to take to gatherings!? I'd love to know! (:

What's Cookin' Wednesday

Quinoa Taco Bowls

As discussed (several times), I'm a Mexican food junkie. So naturally, I'm a Chipotle fan. However, they're typically super busy, and it isn't as healthy as I wish it would be. They definitely have guac going for them, though. But, why pay $8/bowl when you can make it at home for much less and make it healthier? Plus, you can add in some toppings that maybe they don't have. Black olives. I mean, come on. Black olives are a necessity.

Ingredients:

Roasted Red Pepper & Basil Quinoa

1 can diced tomatoes and green chiles

1 can corn

1 can black beans

1 Tbsp. Cumin

1/8 tsp. Cayenne pepper

2 tsp. Chili Powder

2 tsp. Fajita Seasoning

1 tsp. Paprika

(The fajita seasoning and paprika I got at Penzey's. You can totally omit the fajita seasoning and add in more of the others, or omit completely.)

Toppings:

Romaine lettuce

Mexican-style cheese

Plain Greek yogurt

Black olives

Any other toppings of choice

Here's the quinoa I used. It's amazing, and it added the best flavor to the bowl.

How To:

Cook the quinoa according to the instructions. If you can't find that kind, you can always use normal quinoa! In a small pan, dump the corn and diced tomatoes and green chiles in, and stir to combine well. This makes a super simple corn salsa. I don't add anything to this, I just let it heat up. In another pan, combine black beans and spices. I didn't drain my black beans. Let these sit and heat all the way through, about 10-15 minutes. Now, in your serving bowls, put about 1/2 cup of quinoa in the bottom of the bowl. Top this with the bean mixture, then the corn salsa. Then top it with lettuce, yogurt, black olives, cheese, and whatever else you desire! If you're a meat eater, it would be so easy to add in some seasoned chicken or beef.
Easy peasy and healthy!! (:

What're you going to top your burrito bowl with!? 

Make It Monday

Healthy Pumpkin Oatmeal Smoothie

October is coming to a close already! What? But that in no way means I'm done with pumpkin. I don't think any white girl is done with pumpkin yet. I've got until the end of November to eat and drink as much pumpkin as I can. Then it's on to Christmas cookies for days. However, as we've discussed before, pumpkin-flavored love isn't alway good for you. So this yummy coffee pumpkin smoothie is perfect for those days when you can't wake up, and you need something quick and filling. Or for that afternoon pick-me-up!

Ingredients:

1/2 c. pumpkin puree

1/4 c. rolled oats

1/4 c. greek yogurt

1 c. almond milk

1 packet Starbucks Caramel Iced Via

1/2 tsp. cinnamon

1/4 tsp. nutmeg

Pinch of allspice

How to:

Pop all the above ingredients into a blender and blend away. This produces a creamy smoothie. I, personally, poured this into a cup and threw it in the freezer for the next day. By the time it had thawed out enough to drink it, it was the perfect afternoon snack!

What's Cookin' Wednesday

Vegetarian Tikka Masala

I may have mentioned before that we love Indian food. I love that they have soooo many vegetarian options, no matter where you go. It's common to eat vegetarian there. Plus, anything that isn't typically vegetarian is super easy to make it veggie. Just toss in some cauliflower, potatoes, and chickpeas in place of chicken. Boyfriend loves Chicken Tikka Masala, so I made this veggie recipe!

Ingredients:

1/2 head of cauliflower, cut into florets
1 can chickpeas
1 small yellow onion, diced
2 Tbsp. olive oil
5 cloves garlic, minced
2 tsp. fresh ginger, grated
1 (28oz.) can crushed tomatoes
1/4 tsp. chili powder
2 Tbsp. garam masala
1 tsp. cumin
2 tsp. sugar
1 c. heavy cream
Basmati rice, cooked

How To:

In a large pot, heat up the olive oil. Toss in the chopped onion, garlic, and ginger, and sauté these until the onions are translucent. At this point, add in the crushed tomatoes, spices, and sugar. Bring this to a low boil, reduce heat and let it simmer for about 15 minutes. Now add in the cauliflower and chickpeas. Let this simmer for about 5 minutes. Add the heavy cream, and stir this up to combine well. Bring the mixture back to a simmer, and allow this to simmer for about 5-7 minutes.
Serve this up over warm basmati rice with a nice piece of garlic naan on the side!

What's your favorite ethnic food!? Tell me about it in the comments below. (:

Make It Monday

Super Easy Pumpkin Muffins

We all know once fall hits, it's pumpkin madness. But literally, pumpkin is so delicious, and it has so many health benefits. Unless you're getting a pumpkin spice late. Then, not so much. It's no different in my home! As soon as the autumn equinox comes around, it's all over from there. I basically lose my mind! So, my little fall recipe today is pumpkin muffins. They just so happen to not be absolutely awful for you either. (: That is definitely a plus in the pumpkin madness!

Ingredients:

Muffins

1 box spiced cake mix

1 can pumpkin

1 medium banana, mashed

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. allspice

1/4 tsp. ginger

(I used 1/8 tsp. fresh ginger)

Glaze

1/4 c. powdered sugar

1 tsp. almond milk

Sprinkle of cinnamon, nutmeg, and allspice

How To:

Preheat the oven according to the cake mix box. In a large mixing bowl, combine the pumpkin and banana. Add in the cake mix slowly. Once that is combined well, stir in the spices. Line a muffin tin with liners and fill them 3/4 full with the pumpkin mixture. Bake these marvelous muffins according to the instructions on your cake mix. Mine ended up baking a bit longer. Make sure to check them with a toothpick! Once nothing comes out when you poke it in the center, you're good to go. If you so feel like it, in a small bowl, whisk together the glaze ingredients and drizzle it on top of the muffins!

Now enjoy!

In case you wanna know some nutritional facts, I plugged this recipe (minus the glaze) into myfitnesspal. 158 calories, 2.6 g. fat, 31.4 g. carbs, and 1.5 g. protein per muffin.

What's your favorite fall treat!?

What's Cookin' Wednesday

Roasted Beer & Lime Cauliflower Tacos w/ Cilantro Coleslaw

Isn't that a mouthful? I got this recipe out of one of my recent Women's Health magazines. Holy yum. It has this spicy, yummy, smokey taste. Along with the vinegar from the coleslaw. So good.

Ingredients:

Cauliflower

3/4 cup beer

1/4 cup vegetable broth

1 Tbsp. lime juice

1 1/2 tsp. soy sauce or tamari

1 1/2 Tbsp. hot sauce

1-2 cloves garlic, sliced

1 head cauliflower, chopped

1 1/2 tsp. chili powder

1 tsp. smoked paprika

1/4 tsp. ground cumin

1/4 tsp. garlic powder

Pinch of salt

1 Tbsp. olive oil

Corn tortillas

Coleslaw

2 Tbsp. lime juice

2 Tbsp. seasoned rice vinegar

1 tsp. olive oil

1/8 tsp. salt

1/2 head green cabbage, thinly sliced

1 small carrot, cut into matchsticks

1/3 cup chopped cilantro

How To:

Preheat the oven to 400. In a medium saucepan, combine the beer, vegetable broth, lime juice, soy sauce or tamari, hot sauce, and garlic. Bring this to a light simmer and toss in the cauliflower. Mix this around, and let it soak up the flavors for about 5 minutes. Dump this mixture in a collander, and transfer the cauliflower to a greased baking sheet. In a large bowl, combine the seasonings, olive oil, and cauliflower, making sure to coat the cauliflower well. Pop the cauliflower in the oven for 25-30 minutes.

While that's going, make the coleslaw. I made mine in the same large bowl that I coated the cauliflower in for flavor cohesion. Yeah, real fancy. To do this, just combine all the ingredients listed under coleslaw, mixing well to coat everything! I tossed my corn tortilla shells in the oven for a bit to get a little cripiness. Once everything is done, toss some coleslaw in a shell with some cauliflower. Top with avocado, salsa, or whatever your favorite toppings are!

 

 

Who else has a magazine subscription with recipes!? What's your favorite you've tried?

What's Cookin' Wednesday

 Smokey Cauliflower, Chickpea, & Dumpling Soup

As stated, the boyfriend and I love soups. Love, love, love. I'm always looking for new, interesting soups. The smokiness of this one definitely drew me towards it. I've recently acquired an abnormal amount of paprika, and I've never used that before. So, I've been trying a ton of recipes with paprika. This soup was just so smokey and warm that it was perfect for a fall night. It has veggies and proteins and carbs. It's perfect and hearty.
We're actually eating this again tonight, since I froze half of it. I'm quite excited about it.

Ingredients:

Soup

1 medium head of cauliflower, cut into florets

1 can chick peas

6 Tbsp. olive oil

1 medium onion, diced

5 large cloves of garlic, minced

2 bay leaves

1 tsp. smoked paprika

1 tsp. sweet paprika

1/4 tsp. hot curry powder

6 cups vegetable broth

1 (6 oz.) can tomato paste

1 tsp. soy sauce or tamari

Salt & pepper to taste

Dumplings

1 1/2 c. flour (I used whole wheat)

1/2 tsp baking powder

3 scallions, green and white parts, sliced thinly

1/2 - 3/4 c. water

How To:

Preheat the oven to 400. Toss the cauliflower florets in 3 tablespoons of oil and some salt. Spread the florets out evenly across a baking sheet. Bake for 25 minutes. While those are baking, heat the remaining oil in a large stock pan. Add in the onion and garlic and saute until translucent. Once translucent, add in the bay leaves, spices, broth, paste, and soy sauce/tamari. Stir to combine the ingredients well! Turn the heat up and bring it to a simmer, then reduce the heat. Let the soup simmer for about 10 minutes. After ten minutes, add the cauliflower and chickpeas.

While that is simmering, begin your dumplings. In a medium bowl, combine the flour, baking powder, and scallions. Slowly add in the water, until you get a thick, sticky dough. Drop tablespoon-sized globs into the soup and continue to simmer. Make sure the dumplings are completely submerged in the soup. After about 15-20 minutes, check a dumpling with a toothpick. You want the toothpick to come up clean.

Let the soup cool for about 5 minutes, then laddle into bowls and marvel in the smokey goodness.

This was probably one of the most wonderful soups I've ever made. It was smokey and hearty and just warm. It may be absolutely perfect for fall. Plus, it just looks pretty.

This recipe makes a ton, but you can freeze it! Freeze half of it and save it for a lazy, cold day!



I'd love to hear what your favorite soup is! Let me know in the comments below!

What's Cookin' Wednesday

Tomato Basil Soup

Somehow, overnight, my body decided to be sick. I literally could not tell you the last time I was sick. So, of course, I act like I'm dying. Because I don't get sick, and boyfriend will now bend to my will. (; That's a joke... kinda. This wasn't my planned post, but I had forced myself to the gym and just wanted a shower and to lay down. Anything that needed me to be involved was just not happening. And what does anyone crave when they're sick? Soup!

Either way, winter is coming (someone please get that). I may try to live off of soup throughout the fall and winter! It's just so warm and cozy...

Ingredients:

2 Tbsp. olive oil

3 cloves of garlic, minced

1 bay leaf

1/8 tsp. crushed red pepper (optional)

4 Roma tomatoes

1 can (28 oz) crushed tomatoes

3/4 c. half & half or heavy cream

1 Tbsp. brown sugar

3/4 c. veggie broth

1 oz. fresh basil (mine was packaged)

2 Tbsp. Italian seasoning

Salt & pepper to taste

How to:

Heat the oil in a large stock pot. Sauté the garlic, bay leaf, and crushed red pepper until the garlic is slightly browned. While that's going, toss your Roma tomatoes and basil in a blender and pulse. Ours was a little chunky. If you don't like that, blend away! Once the garlic has browned, dump the tomato/basil mixture in. Also dump in the can of crushed tomatoes. Bring that to a low boil, and add in the cream and brown sugar. I was about to omit this because I though it was weird, but don't. I promise. Mix all this together and let simmer for about 8-10 minutes. You could totally stick an immersion blender in now, if you have one and you want it creamy. I don't have one. *hint hint mom!* Add in the broth, salt & pepper, and seasoning. Continue to heat for another 3-5 minutes, until warm throughout.

Serve hot and steamy with some grilled cheese on the side!

I totally suggest tasting it throughout the process! I used a couple of recipes and kinda just made my own. When I walked away, boyfriend added in the Italian seasoning, and it was just right. He also made the grilled cheese while I whined about being sick. (: I have to give him that! If you're wondering, we use an Italian seasoning from Penzey's! That place is like a tiny spice heaven.

What is your favorite soup to make when you're sick? (:

What's Cookin' Wednesday

Taco Pizzadillas

Sometimes, ideas start like this:

Tori: What do you want for dinner this week?

Boyfriend: Pizzadillas sound good!

Tori: Oh my god, I want taco pizza. OOOH! What about taco pizzadillas!?

In case you don't know, a pizzadilla is a quesadilla stuffed with pizza stuff. Ours are typically green peppers, black olives, and red onions with pizza cheese. Then you dip it in pizza sauce! We love that hear. He loves pizza, and I like to make it healthier! So why not switch it up!? This is definitely a meal that vegetarians and carnivores can enjoy, alike! You can substitute the crumbles for ground beef, if you aren't a fan! (: Either way, it's freaking delicious, and we loved it.

Ingredients:

8 tortilla shells (I used whole wheat)

Butter to grease tortillas

1 can refried beans

1/2 lb. Morningstar crumbles

3/8 c. water

1/2 taco seasoning packet

1 small can sliced black olives

1 1/2 c. Mexican cheese

1/2 c. salsa

Shredded lettuce

How to:

In a small pan, start "browning" the crumbles. Once this is heated through, add the 3/8 cup of water and the taco seasoning. Let this heat for a bit to absorb the flavors and thicken. Set this aside. Butter one side of all of the tortillas. Place one in a large skillet and slather on as much refried beans as your little heart desires. Top that with some of the crumbles. I used about 1/4 cup, spread evenly. Then, add the sliced black olives and Mexican cheese. I'm not giving you any measurements, because I believe in you. Also, you and I have different taste buds. Alright, now top that with another tortilla, butter side up. Turn the heat on! Approximately a medium heat. Cook until golden brown, then flip. Cook that side until golden brown, too. Place it onto a plate and top with salsa and shredded lettuce!!

If you asked boyfriend, he would tell you that every meal I make starts with garlic. It's probably really close to the truth. Garlic is my absolute favorite, but one thing I hate about using garlic is having to peel it to press it. Although I love the smell of garlic, it's not cute when that's what my hands smell like every day. I've recently received this garlic press, and it's absolutely amazing! Two reasons. 1. You don't have to peel the garlic. 2. You get more minced garlic out of each clove! Definitely check it out if you love being in the kitchen, but you don't want to smell like what you cook after! (:

Anyway, these were so good!! I just can't.
On a side note, I think I should rename my blog "How to Eat Mexican Food Every Meal."
I promise next week won't be a Mexican dish! But who's going to try this!? What other ingredients do you love on taco pizza!?

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

What's Cookin' Wednesday

Black Bean Tacos

Don't mind the huge camera shadow.

Well, good afternoon! Can I tell you all that my week, thus far, has been sooo busy? I started my new job at the state, and it's just.... The building is a maze straight out of J.K. Rowling's brain. It might just be that everything looks the exact same, but still. With a new job came new hours! I now start at 7:45am! Woo! So that means I can either get my ass up at 5am to go work out, or I can work out after work and not get home until like, 7pm. Yeah, no thanks. Boyfriend can't fend for himself, and there's no way I'd want to cook. Remember when I said I'd rather get up early to workout? I got my wish.

Anyway, I think in every food post, I talk about how I love Mexican food. Whatever, it's delicious. A lot of people don't like the meat crumble substitute. That's fine, I get it. The texture is a bit different than ground beef. Boyfriend and I personally don't mind it, but sometimes I wanna switch it up! As mentioned several times, boyfriend loves black beans. I love refried beans. So, I made a healthy combination of the two! I used this in place of my taco meat, and it was soooo good! It makes a pretty good amount, which I'm ok with. I like using the leftovers in my egg wraps in the morning. Protein on protein.

Ingredients:

2 Tbsp. olive oil

1/2 yellow onion, chopped

2 cloves garlic, minced

1 can rotel (diced tomatoes and green chilis)

2 cans black beans

2 1/2 tsp. cumin

1 1/2 tsp. chili powder

1/2 tsp. garlic powder

Sprinkle of cayenne (optional)

Salt & pepper to taste

How to:

In a large skillet, heat up the olive oil and toss the onion and garlic in. Sauté until fragrant and slightly brown. Pour in the rotel and simmer for about 5-6 minutes. Mix in the black beans and allow them to heat up for about 3 minutes. Using a potato masher, begin to smash the mixture up. As the mixture heats through, it will become easier to mash. Mash until the bean mixture is at a consistency you like. I like to leave it a little chunky. Add in the seasonings and stir to combine. Let that simmer to reduce the amount of liquids.

Done! Now pile the bean mixture on some tortillas (I used soft, whole wheat), add some corn, lettuce, cheese, and greek yogurt! Or, ya know, whatever you like on your tacos. (:

Om nom nom nom.

How do you switch up your Mexican dishes!? I'd love to know in the comments below!

Motivation Monday

Sweets!

I have an awful sweet tooth. Awful!! And how fun can life be if you just chop all the fun things out? Yeah, the answer is none. I'm not even willing to try. There is, however, a way to make sweets that are a liiiiiittle better for you!

I got these on Amazon! They're wonderfully versatile. I can use them to make yummy healthy sweets, or I can use them for portion control in my lunch for work! Both are things I need. These nifty little things have lids that seal really well, so you don't need to worry about them opening on your way to work. But yesterday, I used them to make a healthy treat. 

 Look how messy my little kitchen is! :O

Berry Matcha Popsicles

Ingredients:

2 tsp. match powder (I'm using this)

1 1/2 c. milk of choice (I'm using coconut almond milk)

1 tsp. honey

2 handfuls of assorted frozen berries

Pop Molds!

How To:

In a bowl, whisk 1 cup milk, matcha powder, and honey. You should taste it at this point. If it isn't sweet enough for you, add a bit more honey! Using something with a lip to avoid spilling everywhere like I did, fill your molds halfway with the matcha mixture. As you can see above, to keep my molds upright, I used a cooling rack! Sometimes I'm a little clever. 

Anyway, in a blender, toss in the berries and the remainder of the milk. Blend until you have a nice frozen puree. Fill the remainder of the molds with this mixture. At that point, I put the lids on them and gave them a good shake. Not a drop was spilled. Now toss those in the freezer for a couple of hours, and enjoy!!

What is your favorite healthy sweet!? I'd love to hear!

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.