Best Smoothie Ever

Yes, you can make them yourself! The easiest breakfast ever. The blender, that dear soul, does all the work for you! How nice!!

Cheaper and more healthful than that $5 latte. I promise. No caffeine, (though tea would be a great addition) but let's start waking up on nutrients!! YAY.

Change the recipe to include your favorite things. I picked all of mine, you should too.

Best Smoothie Ever

1 1/2 cups water (or brewed tea)
1 tbsp chia seeds
1 banana, broken into a few pieces
sprinkle of turmeric
sprinkle of cinnamon
3/4 cup plain Greek yogurt
1/2 cup frozen mixed berries
1/2 cup frozen mango hunks

Add all ingredients to blender and blend until smooth.
Oh yeah baby! Its really that easy. I topped mine with a bit of granola because I can.

GO FORTH AND MAKE GOOD SMOOTHIES!

xoxo Sam

Stuffed Shell Casserole

I think that this is my favorite casserole!

(Actually, I say that about every casserole, but I REALLY do love this one.)

You can make it with ANY kind of pasta. Not just medium-sized shells.

I made it with spaghetti squash (pictured below) and it was just as amazing.

The weather hasn't been very Christmassy, but if you'd like some delish comfort food, you really need to get cozy with this casserole!

Stuffed Shell Casserole

1 lb pasta (usually medium-sized shells or 1 spaghetti squash)
15 oz ricotta cheese
2-3 garlic cloves, minced
2 cups frozen spinach (from a bag, not box), broken up
1 egg
salt & pepper
1 cup shredded Italian cheese (like mozzarella), divided
1 jar of your favorite tomato sauce

Preheat oven to 350.
Bring water in your favorite stock pot to a boil and cook pasta until al dente (or bake your spaghetti squash like a butternut squash here until tender).
Meanwhile, mix ricotta, garlic, spinach, egg, salt & pepper, and 1/2 cup cheese in a large bowl.
Spray a 13x9 casserole dish with cooking spray. Pour half the jar of sauce in the dish, spread to cover the entire bottom.
When the pasta (or squash) is cooked, add to the ricotta mixture and stir. Pour all of the ricotta/ pasta mixture on top of the sauce. Top the casserole with the remaining sauce and the remaining 1/2 cup of cheese.
Bake for 30 minutes until the center is hot and the cheese is bubbly.
ENJOY!

I hope that you enjoy this SUPER EASY DELISH casserole as much as I do!! Its perfect for unexpected dinners with the family this holiday season.

xoxo Sam

ChickpeaTuna Salad

This dish is fish free, so don't be scared!!

Have you ever been out of meat-variety proteins for your sandwich and felt up-a-creek?

Well, guess what? If you have listened to me at all, you have beans in your cupboard or in your pantry, just waiting for you to use them, pay attention to them, and to love them.

Don't play games with your beans. Be nice to our plant-based protein friends, please.

Make them into the star of your lunch time. You'll be happy you did it. And they'll be happy too. Yay for lunch friends!

ChickpeaTuna Salad

1 can chickpeas, rinsed and drained
2 celery sticks
7 baby carrots
1/8th small onion (use as much as you'd like)
4 pickle spears (or 2 tbsp pickle relish)
1-2 tbsp mayo
2 tsp hot sauce (if you wish)
salt & pepper to taste

Use the food processor to pulse the chickpeas into a very chunky tuna-like consistency (or smash with a fork, potato masher, fist, you know- whatever works). Pour into a mixing bowl.
Add the celery sticks, carrots, onion, and pickles into the food processor. Pulse until the consistency of relish. Add to the chickpeas.
Add the mayo, hot sauce, salt & pepper. Mix until combined! Serve with crackers, in a pita, on top of a green salad, or in between two pieces of naan bread! YUM!
You should use veggies that you love in your ChickpeaTuna! Adding red peppers is another favorite!

I added spinach, cucumbers, and more hot sauce to my sandwich!!

xoxo Sam

Acorn Squash Boats

Its autumn, friends!

So I've already started hiding in my blankets and snuggling with the television.

All of that nesting can make a girl hungry, so I decided to use the two little acorn squashes that have been cuddling on my food shelf for the past month to make a delish dish!

Acorn Squash Boats

2 small acorn squashes
1 1/2 cups broccoli florets
1 1/2 cups kale, ribbed
1 minced garlic clove
1/3 onion, diced
1/2 tsp seasoned salt

a sprinkle of garlic salt
1 tbsp olive oil
1/4 cup pistachios
1/3 log goat cheese (I had tomato basil flavored goat cheese)
2-3 tbsp shredded Italian cheese

Preheat oven to 350. Cut acorn squashes in half, remove the seeds, and poke a few holes in the halves. Place upside down (skin side up) on a cookie sheet, lined with foil, and drizzled with water. Bake for 30 minutes until tender.
In your favorite skillet, sauté the onions, garlic, broccoli, and kale with some olive oil. Season with seasoned salt. Add pistachios at the end to heat through. Sprinkle a bit of garlic salt.
Once the squash are tender, flip them over so they become 'boats'. Spray a baking dish. Place them in the dish and sprinkle goat cheese inside each boat. Fill/ top each boat with the broccoli mixture, Italian cheese, and a bit more goat cheese.
Bake for 10 minutes until they are melty. Broil the cheese for a minute. Serve warm! Yay for deliciousness!

xoxo Sam

Greek Buffalo-toes

The weather has been lovely and all I want to eat are appetizers and watch football games!

I was hungry for a gyro... and I was hungry for buffalo wings.

I can always eat some nachos.

So I created....

Greek Buffalo-toes

2-3 small-medium potatoes, cut into 1/4 inch slices
1 tbsp olive oil
1/2 tsp seasoned salt
1 pinch black pepper
1/4 onion sliced thin
1 chicken breast, chicken patty, or veggie burger patty, cut into slices
1/3 cup shredded cheese, whatever you have- feta, cheddar

Veggie toppings of your choice: diced tomatoes and spinach

Buffalo sauce: 

2 tbsp cayenne pepper sauce
2 tsp butter
1 tsp olive oil

Tzatziki sauce: 

1/2 cup plain Greek yogurt
1/2 English cucumber shredded
1 garlic clove minced
pepper
seasoned salt
1 tbsp lemon juice

Preheat oven to 425. Toss potatoes in a bowl with olive oil, seasoned salt, and black pepper. Lay out the slices on a parchment lined sheet in a single layer. Bake 10 minutes, flip and bake 10 more minutes.
Meanwhile, sauté the sliced onions and sliced veggie burger patty until warm and slightly browned.
Place the cooked potatoes on an oven safe platter, top with onions, burger patty slices, and cheese.
In the same pan you cooked the onions, add the pepper sauce, oil, and butter and warm until saucy. Pour over burger patty strips and potatoes. Return to the oven for 5 minutes.
Mix the Greek yogurt, cucumber, garlic, pepper, seasoned salt, and lemon juice in a bowl.
When the cheese is melty, top the platter with your favorite veggie toppings. I topped mine with spinach, tomato chunks, and the tzatziki sauce. YUM!

To get the original version, check out Half Baked Harvest! Happy football munching!!

xoxo Sam

Hug Me Soup

This soup is great for snuggling.

The way the weather has been here, I'm seriously taking applications for warm humans to be near.

When my fingers and toes start to feel more like icicles than body parts, it is time to make all of the soups. All of them. Here is one of my FAVORITES. It will be one of yours, too.

Hug Me Soup

1 onion, chopped
2 tbsp olive oil
3 garlic cloves, minced
3 carrots, chopped
1/2 butternut squash, peeled and diced
1/2 bunch of kale, sliced thinly
1 can cannelloni beans, drained and rinsed
1 box (quart) veggie broth
2 cups water
1 tsp Italian herb blend
salt & pepper to taste
top with grated cheese

In your favorite soup pot, warm the olive oil. Add the onions, garlic, carrots, and squash. Cook until the squash is more tender. Add the kale and cover with a lid to wilt it down. Add the beans, veggie broth, water, Italian herb blend, salt, and pepper. Bring to a simmer and cook uncovered for 20-25 minutes. Top with a bit of grated cheese. Its all ready to warm those icy fingers!!

Yay for soup and being warm! All you need is a blanket and a movie, and you are ready for this chilly weather. Isn't it supposed to be autumn??

xoxo Sam

Peas and Trees Pasta

Yes, it has a little kid name. Embrace your inner child with this yummy pasta, my friend.

This recipe is my number one, go-to for pretty much any type of eating occasion.

When I need a quick dinner, it is so easy to throw together! It can be served as a pasta salad for a picnic or as a vegetarian main dish for a dinner party. Basically, you can share it with everybody! Whee!

Peas and Trees Pasta

1 lb. box pasta (my favorite is bow-ties, but I've used so many shapes!)
2-3 heads of broccoli, cut into florets (trees)
1/2 bag frozen peas
4-6 garlic cloves, minced
1 tbsp Italian herb blend
1/2 cup olive oil
1/2 cup grated Italian cheese
salt & pepper to taste

In your favorite soup pot, bring salted water to a boil. Follow package directions to cook pasta to al dente.
Meanwhile, in your favorite sauce pan, add the olive oil and start heating the oil on medium low. Once the oil is warm, add the garlic. The goal is to just infuse the oil, not really to brown (and definitely not burn) the garlic. After a few minutes, add the Italian herb blend, salt, and pepper. Let that infuse for another minute. Stir in the broccoli, then cover with a lid to steam. Once the broccoli is the texture you like (not too hard, but not too soft) stir in the peas. Cover again for another minute or two until the peas have warmed through.
Return the cooked pasta to the pot. Add the broccoli/ peas mixture. Add the cheese. You may need to drizzle a little extra olive oil. Top with an extra bit of grated cheese. YUM!

I've also added small cheese lumps, fresh spinach, and red pepper flakes to this recipe. All additions are fantastic. Go make some now!! Share it with the people you love!!

xoxo Sam

(Soy) Chorizo Joes

Chorizo is awesome! Whether its meaty or not.

Chorizo is one of my favorite ingredients because it is a FLAVOR BOMB- spicing up the most boring of dishes.

Today, you're getting chorizo three ways. You lucky ducks!

I usually use soy chorizo, but the meaty version works just as well. It all starts with one recipe...

(Soy) Chorizo Joes

3/4- 1 whole package of crumbled soy (or meaty) chorizo
1 red bell pepper, chopped
1 smaller onion, chopped
1/2 cup tomato sauce
1-3 tbsp water
Bread slices (or bun) & Toppings: fresh spinach, melted cheddar cheese

In your favorite large frying pan, use a bit of oil to get the onions and peppers going. Once, the onions have started to soften, toss in the chorizo. Let it cook through and get a little brown. (If you use the meaty chorizo, you'll want to drain out some of the fat with a spoon or on a paper towel.)
Add the tomato sauce and water. If the pan is drier, you may need some more water. The goal is to have a lightly saucy consistency.
Meanwhile, toast your bread slices or bun. I melted cheddar on one side and piled the other side high with spinach leaves. Just add your Joe and munch away! YUM!

I was cooking for myself, so I had leftovers. One big batch of (Soy) Chorizo Joes is so versatile because you can make...

Chori-chos

leftover (Soy) Chorizo Joes
tortilla chips
diced tomato
ripped spinach leaves (or lettuce)
shredded cheddar
plain Greek yogurt (or sour cream)
Toppings: if you have them- corn, salsa, hot sauce, or avocado would also be fabulous

These beautiful creatures can be created in the oven or in the microwave.

If you're making them in the oven: preheat the oven to 350. Arrange the tortilla chips on a sheet tray. Warm the (Soy) Chorizo Joes in the microwave and then sprinkle among the chips. Sprinkle on the cheese. Toss in the oven until the cheese is melty. Top with your favorite nacho toppings.
If you're making them in the microwave: arrange the tortilla chips on a microwave-safe plate. Warm the (Soy) Chorizo Joes in the microwave and then sprinkle among the chips. Sprinkle on the cheese. Toss in the microwave until the cheese is melty (about 30 seconds). Top with your favorite nacho toppings.

Definitely a GAME FAN favorite. Chori-chos are best friends with football games! GO STEELERS!
If you still have leftovers, like me, you can make breakfast too...

Breakfast Chori- toes

leftover (Soy) Chorizo Joes
diced potatoes (I used 3 small ones)
seasoned salt (or your favorite potato seasoning)
fresh spinach leaves
egg (cooked your favorite way)
plain Greek yogurt (or sour cream)
hot sauce, as always

In your favorite frying pan, use a little oil to get the potatoes going. The goal is to get them brownish and on their way to crispy town. Sprinkle in the seasoned salt and hang tight. The potatoes will take a few minutes. Toss them so they don't burn. Add some (Soy) Chorizo Joes and spinach leaves. Toss and then place on the lid to steam the spinach. Turn to low.
In a separate frying pan, cook your egg as you wish. Serve the egg on top of the potatoes and top with hot sauce and a tad of sour cream. YAY! YUM for your face.

I use soy chorizo for other dishes too, but that is for another day. For now, embrace chorizo for the FLAVOR BOMB that it is! Share something yummy with your favorite peeps.

xoxo Sam

Save that Apple Galette!

Apparently October 1st is a new holiday.

Every where, all day I kept seeing 'Happy October!' Everyone was breaking out their boots, and clothes for layering, and waiting for the first leaf to drop. Congratulations friends, the greeting card companies, I'm sure, are eating the hell out of it.

I appreciate October in another way- I buy too many Honey Crisp Apples. They are my absolute favorite apple, hands down. I literally do a cart wheel once they hit the farmer's market.

What to do when you have one that is getting a hairy bruise spot? Make a bomb- ass dessert, obviously!

Save that Apple Galette!

1 pre-packaged 9" refrigerated pie crust
1 apple, diced
2 tbsp water
1 cup unsweetened apple sauce
2 tbsp dark brown sugar
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp all spice
1/4-1/2 cup walnut pieces
Topping: 1 tbsp milk & cinnamon sugar to sprinkle

Preheat oven to 425. Pull your pie crust from the fridge.
In a small sauce pan, toss in the apples and water on medium high heat. Once they barely start to soften, add the apple sauce, brown sugar, cinnamon, ginger, and all spice. Cook a few more minutes until the apple chunks are no longer crisp. Let the apple goo cool for a few minutes. (You should probably let it cool down to room temperature, but I'm definitely too impatient for that!)
Unroll the pie crust flat onto a sprayed sheet pan. Dump the apple goo onto the center of the pie crust. Fold over the sides in any messy or perfect way that you choose, just so the folded edge contains the edges of the filling.
Brush the exposed crust with milk and sprinkle with cinnamon sugar. Bake for 15 minutes.
Pull out the galette, toss the walnuts on top of the exposed filling and sprinkle the center with cinnamon sugar. Bake 5 more minutes. YUM! Share it with your favorite people!!

Happy Autumn, friends!

xoxo Sam

This Casserole is So Big, It's Full of Secrets

I love casseroles!

Why? Because they are one of the easiest ways to reinvent foods and make a no fuss ton of food to feed a whole crew. Or feed yourself for a week! Whatever you're into.

I'm usually just cooking for myself, but I default to making casseroles in a 9"x13" baking dish. They freeze well, keep well, travel well. You can't go wrong baby!

Why are casseroles full of secrets? You can hide things (like veggies) in them and suspicious, non-veggie-loving friends (or parents) probably won't even know! Or perhaps you can use all of your leftovers! Waste not, want not, eat your veggies, be fabulous!! The best rules in life.

This Casserole is So Big, It's Full of Secrets

Filling:
2 cups rotini pasta (or whatever you have)
8 oz ricotta 
1 minced garlic clove
sprinkle of pepper
1/2-3/4 cup Italian cheese blend
1 egg
1 cup pulled chicken, remove skin and bones
1 thinly sliced zucchini

Sauce:

2-3 cups left over veggies- the ones I had in the freezer and fridge:

butternut squash

asparagus

onions

green beans

red peppers

2 cups chopped fresh tomatoes

1 minced garlic clove

1/2-1 cup veggie broth, depends on the water content of the veggies you use

Preheat oven to 350.

Boil salted water to cook the pasta. Meanwhile, mix the ricotta, garlic, a sprinkle of pepper, 1/4 cup mixed Italian cheese, and the egg. Add the hot, cooked pasta and mix together.

Start warming a sauce pot, and add all of your left over veggies from the freezer and fridge. Add chopped tomatoes and garlic. Simmer together until soft with veggie broth, then use the immersion blender to blend into a consistent sauce (or regular blender).

In a sprayed casserole dish, cover the bottom with a layer of sauce, pour in pasta/ ricotta mixture, a thin layer of sauce, shredded chicken, layer of thinly sliced zucchini, the rest of the sauce, top with 1/4- 1/2 cup cheese!

Bake for 30 minutes. ENJOY! YUM!

You can totally use a jarred sauce, but if you have leftover veggies, this is a great way to use them. I've also used butternut squash and kale in the sauce, which is also super good! Leave out the chicken if you don't eat it- no harm, no fowl!

Now, go forth and use your leftovers, friends!!

xoxo Sam

I Got Curried Away with Cauliflower and Chickpeas!

Do you ever get a crazy craving for some type of food? Maybe a favorite baked good or your grandma's soup?

I get random cravings for different ethnic flavors- other than Greek, Italian, and Mexican because those are my go-tos.

(I'm always craving good, gooey chocolate chip cookies, but that's another story all to itself.)

I really love Indian food, but since my Indian food takeout eating partner has been away all summer, I  completely forgot about my long lost love for curry until last night!

I knew that I wouldn't have time to baby-sit a pot of anything on the stove, so I made it into a warm, delish salad.

I Got Curried Away with Cauliflower and Chickpeas!

Most of 1 head of cauliflower, cut into florets

1/2 onion cut into wedges

1 can chick peas, rinsed and patted dry

1 tsp curry powder

1 pinch garlic salt

1/2 tsp cumin

1/2 tsp turmeric

1-2 tbsp olive oil

1 1/2 cups fresh green beans, snapped in half, stems removed

Topping: Spicy cashews

For the dressing:

1/2 cup Greek yogurt

1 tbsp mayo

1-2 tbsp rice wine vinegar

1 tbsp sriracha

1/2 tsp curry powder

1 pinch garlic salt 

1/2 tsp cumin

1/2 tsp turmeric

Preheat the oven to 400. Toss the cauliflower, onion, and chickpeas with olive oil, curry powder, garlic salt, cumin, and turmeric. Roast on baking sheet for 30 minutes.
Place the green beans in a microwave safe bowl with a splash of water, cover with plastic wrap. Poke a small hole in the wrap. Steam for 3 minutes in the microwave.
In a large bowl, mix together greek yogurt, mayo, rice wine vinegar, sriracha, curry powder, garlic salt, cumin, and turmeric to make the dressing.
Add the cauliflower/ chickpeas and the steamed green beans into the dressing and toss lightly.
Top with spicy cashews! Eat warm or cold!

This warmed my Indian food loving heart, for less money than takeout. Look how well it pairs with my homework! Enjoy my friends!

xoxo Sam

Savory Breakfast Quinoa Bowl

All I have to say is- YUM! MEGA YUM!

If you feel like a lump in the morning, you need to wake up to this beauty; she will get you going!

She'll say," Wakey, wakey, eggs and quinoa!"

Savory Breakfast Quinoa Bowl

1/2 cup quinoa

1 minced garlic clove

1 cup veggie broth (or water)

2 shredded carrots

1 cup cooked rice

1 tbsp olive oil
1/2 onion, chopped

1 cup mushrooms, sliced
2 cups chopped kale, ribs removed and diced (or spinach)

1 medium tomato diced (or 1 cup of baby tomatoes)

1/4 cup diced cheese chunks (I use cheddar or smoked gouda)

1-2 tbsp fresh herbs like parsley or thyme (if you've got 'em)

eggs cooked how you like

In your favorite sauce pan, bring the quinoa, garlic clove, and veggie broth to a boil.  Add the carrots. Cover and turn down to low for 15 minutes. Once the quinoa is done, add the cooked rice to warm through.

Sauté the onions, mushrooms, and kale/ stems with olive oil. Cover to steam the kale. Add the tomatoes to warm through.
Add the cheese chunks to the quinoa rice. Add herbs.

Cook a 'dippy egg'. (how I prefer my egg for this recipe)

Serve in a bowl layered with quinoa rice, veggies, and topped with the egg. All you need is a drizzle of hot sauce, and its time for breakfast!

Use your favorite veggies- peppers, broccoli, and roasted cauliflower are FABULOUS too.

To get the original version, check out Tia Mowry at Home. Happy breakfasting!

xoxo Sam

The Quiche Life

Happy Laboring Day!

Today I wanted butter and eggs and veggies and cheese. (when don't I, honestly)

So, I made a delish quiche to celebrate my day off. Hooray!

The Quiche Life
(a non-labor intensive fancy dish for a non-laboring day)

1 pre-packed 9" refrigerated pie crust
6 eggs
1/2- 3/4 cup plain greek yogurt
1/2 tsp pepper
1/2 tsp seasoned salt
about 1 1/2 cups cooked veggies! (I used red/ green peppers, onions, and broccoli)
about 3/4 cup grated cheese! (I used extra sharp cheddar)
other fillings you like! (maybe ham, sausage, cooked breakfast potatoes)

Preheat oven to 400. Spray pie plate or cake pan. Unroll the crust and fit into the pan. Make the edges pretty if you wish.
Blind bake the crust for 10 minutes with pie weights. (I do not own pie weights, I sandwiched two cake pans with the crust in-between. You can also use pennies or rice+ parchment paper)
Remove the weights and bake for 5 more minutes.
While the crust bakes, sauté veggies or pull some leftover cooked ones from your fridge. Don't use watery ones.
Wisk the eggs, greek yogurt, pepper, and seasoned salt until smooth.
Arrange your veggies inside the cooked crust. Top with the cheese. Pour in the egg mixture. Jiggle to distribute egg mixture. Make foil shields for the exposed crust.
Bake at 375 for 40 minutes. Let cool for a few minutes! MUNCH AWAY!

I can't wait to eat this for lunch or breakfast all week! YAY. Have a beautiful day friends!

xoxo Sam

Pumpkin, I mean, Butternut Squash Cookies

Are you dreaming of crisp autumn air, colored leaves, apples, hayrides, and pumpkin pie?

I'm not! Autumn is such a tease, because before you know it, gray guy winter is here to steal your breath and make your nose drippy and cold. It makes you have the most icicle-like toes you can find on this side of the Mississippi. Frozen car windows and doors. Oh, Pennsylvania!

The only part of autumn that I enjoy is pulling out my blazers and riding boots. Perhaps a pile of leaves to frolic in and maybe even some hot cider. Jack-o-lanterns! Okay, okay, I do like autumn, I'm just not ready for it yet.

Due to an overabundance of butternut squash from one of my coworkers, I've been on a squash baking frenzy.

I was trying to do some research into butternut squash recipes. I hadn't made much with them before other than toast toppings, soups, and mashed side dishes. A salad or two. My go-to orange veggie has always been sweet potatoes. The trick to finding 'butternut squash recipes' is to look for 'pumpkin recipes.' They work the same and taste so similar in the recipes, no one will know. Lovely! Cooking cheat codes!

Pumpkin, I mean, Butternut Squash Cookies

2 cups flour (half whole wheat, half white cake flour)
1 tsp baking soda

1 pinch salt
1 tsp cinnamon
1/2 tsp allspice
1/2 cup sugar
1/3 cup canola oil

1/3 cup apple sauce
3 tbsp maple syrup
1 cup cooked, mashed butternut squash* (about 3/4 of 1 half roasted squash)
1 tsp vanilla
Mix-ins: 1 cup oats, 1/2 cup chocolate chips, 1/2 cup sunflower seeds, 2 tbsp chia seeds (use what you like!)


Preheat oven to 350. Spray cookie sheets.
In the dry ingredient bowl, mix flour, baking soda, salt, cinnamon, and allspice.
In the wet ingredient bowl, mix sugar, oil, apple sauce, maple syrup, squash, and vanilla.
Add the dry guys to the wet guys, Add mix-ins.
Spoon batter lumps onto cookie sheets. Bake for 15 minutes. Let cool!

*To make your own mashed squash:
Preheat oven to 350. Cut butternut squash in half, length wise. Scoop out seeds and guts. Place foil on a cookie sheet, place squash cut side down on top. Fold up foil edges slightly to contain the squash halves. Poke a few holes in the skin, and pour a little water under the squash bellies. Bake for 45 minutes. Flip them over and let cool. Scoop out the delish flesh and mash away!

My coworkers loved these! The surprise chocolate chip every now and then was a great reason to keep eating them all!

To get the original version, check out Bite Club Eats.

xoxo Sam

Spiced Zucchini Bread

I know, I know... another zucchini recipe. But like I said, when it rains, it pours zucchini. So this will be the last one (for a little while).

If you've checked out the picture of me on this site, you will understand why I have a collection of zucchini recipes. I named that baby sized zuke, 'Monster' because he truly was a monstrous guy!

I got 14-16 cups of shredded zucchini out of him- such a giving monster!

Spiced Zucchini Bread

3 cups whole wheat flour
1 1/2 tsp baking soda

1/2 tsp baking powder
1 pinch salt
1 1/2 tsp ground cinnamon
1/2 tsp allspice
1/2 cup soy milk/ zucchini juice
1 cup vegetable oil
2 tsp pure vanilla extract
1/2 cup sugar

1/2 cup brown sugar
2 cups shredded zucchini, slightly squished out

Preheat oven to 350. Grease a loaf pan.
In the dry ingredient bowl, mix flour, baking soda, baking powder, salt, cinnamon, and allspice.
In the wet ingredient bowl, mix soy milk/ zucchini juice, vegetable oil, vanilla, sugar, brown sugar, and zucchini.
Add dry guys to wet guys. Add mix-ins like sunflower seeds, dried cranberries, or walnuts if you'd like. Pour into loaf pan. Bake for 1 hour. Let it cool and then munch, munch, munch!

A bunch of people in my office are vegetarian and vegan. I usually bake without using animal products so I can share with everyone. The sharing is my favorite part of baking, second to the lovely smells that fill my apartment, and third to the delightful, stress relieving properties of actually completing a task.

To get the original version, check out The Forest Feast.

xoxo Sam

Double Chocolate Zucchini Muffins

Friends! I know what you really what... CHOCOLATE. Because honestly, who doesn't want chocolate?

(If you don't, I'm not sorry, I just don't understand you! We can still be friends though, I promise.)

I have a chocolate craving more than once a week. I try to tame it (currently) by eating peaches and frozen mango hunks. But nothing is quite like the gooey warmness of chocolate chips STRAIGHT OUTTA THE OVEN!

Meanwhile... The zucchini abundance persists! So...

chocolate + zucchini = a match made in What's On Hand Woman heaven

Double Chocolate Zucchini Muffins

1 1/4 cups whole wheat flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1 pinch salt
2 tablespoons canola oil
1/3 cup honey/ maple syrup (because I didn't have enough of either)
1 tsp vanilla
2 eggs (use flax eggs if you'd like)
1 1/2 cups shredded zucchini 
1/4 cup mashed ripe banana
1/2 cup squeezed out zucchini liquid + soy milk to make it 1/2 cup
2 tbsp corn meal
2 regular sized milk chocolate bars smashed with spoon in packages (super fun smashing)

Preheat oven to 350. Spray muffin tins. Shred the zucchini. Squeeze zuke shred juice into a measuring cup. Add soy milk to make 1/2 cup.
In the dry ingredient bowl, mix flour, cocoa powder, baking soda, and salt. 
In the wet ingredient bowl, mix oil, honey/ maple syrup, vanilla, eggs, zucchini, banana, and zucchini liquid/ soy milk. 
Add the dry guys to the wet guys. Fold in corn meal and smashed chocolate bars.
Spoon into muffin tins, 3/4 of the way full. Bake 20-25 min, depends on your oven. ENJOY! YUM!

Office tested, coworker approved! Please make it your own, and use what you have on hand!

I often use other people's recipes as a launch pad for my own. Even the What's On Hand Woman needs a hand with the ratios in baking! To get the original version, check out The Ambitious Kitchen.

xoxo Sam

Zucchini Pizza Boats

When life gives you zucchini... you should make everything!

The next few recipes will feature zucchini! If you've ever grown zucchini- you know why...

Once they start growing, there are so many- all at once, that they start coming out of your ears! You may leave them on your neighbor's porches (like a magical zucchini fairy) just because you are already swamped with zukes! And nice.

So, what should you do with the zukes you keep? Make them into your favorite "guilty pleasure" foods. Because after all- you're putting vegetables in it! That counts for something.

Zucchini Pizza Boats

Zucchini (medium to large work best)
Sauce (of your choice)
Cheese (of your choice)
Toppings (of your choice)
Olive oil
Garlic cloves or powder
Pepper

Cut zucchini in half length-wise and use a spoon to scoop out the seeds and gushy bits so the zuke resembles a boat or potato skin! If the zuke is small, count on a whole zucchini per person (2 halves), otherwise a large half will do.

Drizzle a baking dish with olive oil. Place all boats in the dish like you were placing them in a river- hollow side up. Drizzle with olive oil, sprinkle pepper and garlic powder, or minced garlic. Bake at 350 for 20-30 minutes. You do not want the zuke to be mushy! Just half-way cooked.

While the zucchini start cooking, prepare the insides! Choose your sauce, cheese, and toppings. Prepare them as necessary. Here are two of my favorite variations:

• chunky tomato sauce, top with sliced or shredded cheese, bake for 20 more minutes

• roasted garlic pesto sauce, roasted peppers and onions, topped with sliced or shredded cheese, bake for 20 more minutes
• 2 peppers chopped (a cubanelle and a bell) and 1 medium onion chopped- roast at 350 for 30 min just tossed in olive oil 
• 4 cracked garlic cloves on the corner of the same sheet pan- dipped in the olive oil too
• smash garlic cloves with 2 tbsp of pesto and 1 tbsp of olive oil
• split up pesto garlic sauce between the two halves
• fill with roasted veggies, top with cheese

The cheese gets all melty and really is thermo-nuclear hot, so give it a sec to rest and cool off. ENJOY!

This truly is a What's On Hand Woman classic. They are deliciously filling and mostly just veggies! Please make this recipe your own and share your favorite topping combinations!

xoxo Sam

BBCK Mex Soup

Happy Saturday Friends!

It's a hot day here in the city, so naturally I wanted a spicy, hot Tex Mex soup. Because, as most of you know, I am not a 'normal' human. Proud to be wacky.

My perfect Saturday mornings include- sitting in bed, eating bowls of cereal with fruit, and watching all of the cooking shows that I can cram into my morning before I have to go do real things. Normally, cooking shows inspire my creative kitchen experiments.

A lot of the shows today featured Mexican inspired foods, so I started thinking about the foods I have on hand and produce that I purchased at the farmer's market down the street...

And BBCK Mex Soup was born.

BBCK Mex Soup 
(Black Bean, Corn, & Kale)

olive oil
1/2 onion (diced)
3 garlic cloves (minced)
2 peppers (1 bell, 1 cubanelle)
1/4 cup random mushrooms (diced)
1 cup cherry tomatoes (cut in fourths or sixes)
2 cups tomatillos (chopped)
2 chilis in Adobo (I keep mine in the freezer for such occasions)
3 cups veggie broth
3 cups water
1 tbsp cumin
1 tbsp paprika
1 tbsp taco seasoning
1 can black beans (drained and rinsed)
1 ear of corn (kernels shaved)
2-3 cups kale (ribs removed and shaved)
Toppings of your choice: Greek yogurt (sour cream), cheese, cilantro, lime wedge, tortilla chips, etc.


In your favorite soup pot, sauté the onions, garlic, and peppers with olive oil. Add mushrooms. Add the tomatoes and tomatillos. Add 2 chilis in Adobo, 2 cups of veggie broth, 2 cups of water, and the spices. Bring to a simmer. Let simmer 5 minutes.
Remove from heat and let the soup cool. (I was impatient and did not wait, but you probably should.) Use an immersion blender to blend the soup to a smoother consistency. Return to the heat. Add last cups of water and broth.
Add black beans, corn, and kale. Heat until kale becomes softer and beans/ corn heat through.

I topped mine with shredded cheddar, cilantro leaves, and tortilla chips. Use what you have on hand to make your own version! I'd love to hear what you changed!

Man, I love soup. Its always like a hug from your best friend.

xoxo Sam

Be a Foxy Food Forager

No, that doesn't mean that you should steal french fries from your beau's plate while looking foxy. (Though that may be fun- I know, I've done it.)

You have to be A Pantry Raider Extraordinaire.

How do you become these fabulous things? Premeditated pantry planning, my friends!

Here's a list of all the go-tos that keep me a top-notch Foxy Food Forager:

• Dance the cancan with your beans (pick your favorites), refried beans (vegetarian), tomatoes & chilis, crushed tomatoes, and any canned veggie that you like
• Hop out from under your bell jar with tomato sauce (your favorite), pickles, roasted red peppers, pesto, jam, apple sauce, mustard, salsa, hot sauce, honey, maple syrup, sesame oil, olive & veggie oil, vinegar, broth (your favorite), and what ever else you like
• Because you like your humor good and dry, always keep flour, sugar, brown sugar, corn meal, powdered sugar, cocoa powder, baking soda & powder, big tubs of oats, rice, quinoa, couscous, and pasta
• Prepackaged nonsense is all about tortilla chips, cereals, graham crackers, and savory crackers
• Let's get nutty with your favorite nuts and seeds! I keep cashews, peanuts, sunflower seeds, and chia. Usually some peanut and almond butter too.
• You're all pruny! I love raisins, dried cranberries, and dates. 
• Spice up your life! My favorites are cinnamon, turmeric, cumin, red pepper flakes, seasoned salt, black pepper, curry powder, garlic, and Italian herb blend. Vanilla!
• Pan spray!
• Marshmallows need no explanation. 
• Semi sweet chocolate chips. My first real boyfriend.
• Don't forget your pantry zombies- garlic cloves and onions!
• Check out the freshies! Pick up your favorite fresh fruits and veggies from the farmer's market or grocery. This week I picked up...

Obviously, you don't need to run out and buy all of these items. Its just what I always have on hand because they are my favorites! Figure out your favorites and run out and buy those things. Its easier to go with the flow and cook what you have on hand once you have it. 

Next up, recipes.

xoxo Sam

In the beginning, there was... pasta sauce

This will not be a normal food blog. So be ready, because I'm not sorry about it.

I will not be teaching you how to cook.

I am an impatient cook. I adore the fact that I am normally lacking at least one ingredient in the recipes I attempt to make. I end up experimenting with ingredients and really trying to use what I have on hand. I despise running out to the store to get a specific missing ingredient. When I've found a recipe worthy of my time, I intend to cook it right away. This usually involves improvising, and sometimes my creations do not work out. But when they do, I give myself a high-5 and share the goodness with my favorite people.

You may be wondering how I became such a fearless home cook and I can tell you that it grew from many years of practice. I believe that all cooks go through stages:

1. Realizing that cooking happens
2. Wondering if you can learn to cook, too
3. Researching cooking methods and recipes
4. Acquiring the appropriate equipment
5. Attempting recipes and actually following each step
6. Gradually adding more improvisation to recipes
7. Only needing to read ingredients, mostly improvisation
8. A free- for- all in the kitchen, with amazingly creative results

If you are reading this, I hope that you are at least at stage 6. This means that we can have fun together and you won't judge me for not measuring everything. (If you are baking, you should definitely still measure, or better yet, weigh out your ingredients.)

I may be a 20-something, but I have been cooking since I was able to stand up and stir my grandma's tomato sauce pot. I've been around and involved in making food for practically my whole life. So please get ready to join me in food experiments made with love, impatience, and a passion for enjoying the yummy things in life.

xoxo Sam