I Want S'more S'mores!

When it comes to dessert, there is not one that I love more than s'mores.

How can you go wrong with melty chocolate, gooey marshmallow, and crisp graham crackers?? 

UM..... YOU CAN'T!

The trouble is, they are usually made over a campfire or some type of flame and end up burnt on the outside and cold in the middle (unless you are a mysterious marshmallow roasting Jedi-master, but humans with that secret talent are hard to find.)

I have the solution that can make you a s'mores Jedi-master without a fire at all.

Its called using your oven, people. 

And trust me, they are at least 50 times better this way. 

Its a no-burn way to making the best s'mores. 

Get ready to impress everyone.

I want S'more S'mores!

1 graham cracker, broken in half the normal s'mores way (I get the honey flavored ones)

1/2 Hershey's bar (milk or dark whatever you like)

2 marshmallows (Jet-puffed or die!)

(Obviously this is for one s'more, but who can really eat just one?? So, make a whole sheet tray if you want!)

Place a piece of aluminum foil on a cookie sheet. (so you don't have to scrape marshmallow later)

Place the 2 graham cracker halves on the cookie sheet.

Place the chocolate on one half.

Place 2 marshmallows on the other half.

Turn the oven to 350 degrees (without preheating) and pop the s'mores tray in for about 7 minutes. (The timing may be different depending on your oven. They are ready when the chocolate is hot and the marshmallows are warm and gooey.)

Use a spatula to carefully flip the marshmallow half onto the chocolate half.

I like to serve mine with a big glass of wine and a chick-flick, but eat your s'mores however you'd like!

xoxo Sam

Veggie Spaghetti & "Meat"balls

Do you need a main course for a veggie-friendly friend? Or maybe you are feeling the heat and want to eat a light, veggie-full dinner?

Either way, this Veggie Spaghetti with make your heart sing songs of happiness and you won't pine for pasta.

Promise.

Veggie Spaghetti & "Meat"balls

3 tbsp olive oil
3 tbsp butter
1/2 onion, sliced thin
2 cloves garlic, minced
1/2 bag broccoli slaw (about 1.5 cups)
2 summer squash or zucchini, sliced in a spiralizer
1/4 cup parmesan cheese
3 servings of meatless "meat" balls of your choice (my favorites are from IKEA)
(you can use real meat balls if you wish)
salt & pepper & pepper flakes to taste

In a large skillet over medium-high heat, melt the butter and oil. Add the onion and garlic and cook until softened. Add the broccoli slaw and cook 2 minutes. Add the squash and cook until softer, (not pasty) about 5 minutes. Season to taste with salt, pepper, and pepper flakes.
Meanwhile, cook meatballs following package directions. IKEA meatless veggies balls are great from the microwave so that's how I prepared them!
Toss the parmesan cheese and veggie balls with the veggie pasta. Serve with a bit more parmesan! Enjoy!

xoxo Sam

Mexicanish Corn Pasta

Is anyone else excited about the fabulous produce showing up everywhere?!

You know it's officially spring/summer when all the veggies start to smell like they should. And I'm pretty stoked about it.

Some people are intimidated by cooking veggies, so I'm here to help. I use a bunch in this recipe and they are all cooked perfectly for me, so maybe they will be for you too.

Lately Food Network has been showing me lots of Mexican Corn recipes so thanks to Hungry Harvest for sending me some corn last week!

Mexicanish Corn Pasta

2 tbsp olive oil
2 tbsp butter
1/2 large onion, sliced thin
1 bell pepper, cut about the same size at the onions
2 ears of corn, shaved from the cob
4 cloves of garlic, minced
2 cups fresh spinach, chopped
2 tbsp parmesan cheese
1 heaping tbsp of cream cheese
2 cups pasta, any shape you like
salt, pepper, paprika, & cayenne pepper to taste

Put a pot of salted water on to boil. Follow package directions to cook pasta to al dente. Drain and set aside.
In a large skillet, melt the butter with the oil over medium heat. Add the onions and sauté for a couple minutes. Add the pepper, saute a few minutes more. Repeat with the corn, garlic, and spinach.
Add the cream cheese and parmesan and stir until they melt.
Adjust the seasonings to your desired spice and salt level. Toss the pasta in last and gently combine with the sauce.
Serve warm with a tiny bit more cheese. Enjoy with your favorite people.

xoxo Sam

Frigid Pickles

Yes, you make them in the refrigerator! That's why they are frigid.

But these little guys aren't your normal, everyday bread n' butters. They have a mean streak too- spelled SRIRACHA.

Don't get on their bad side, unless you are prepared to can them (jar them up)!

I can't stop, but I will. Because I'm the real dill.

Frigid Pickles

1/2 cup sugar
1/4 cup rice wine vinegar
1/4 cup red wine vinegar
3/4 small onion, sliced
1 heaping tbsp Sriracha
2 pickling cucumbers, peeled, defoamed,* and sliced 1/4 inch thick

Heat sugar, both vinegars, and Sriracha in a small pan over medium heat until dissolved.
Layer the cucumber slices and onions in a glass jar with a tight fitting lid. (Like a clean tomato sauce jar)
Pour the pickling brine over the pickles and onions.
Fill the jar to the top with water. Let cool for about 20 minutes, fit on the lid tightly, and then stash in the fridge for at least 2 weeks.
Enjoy!! Add these to your favorite sandwich or really any food you like to add pickles.

*Defoamed- what the heck am I talking about? Have you ever noticed that small cucumbers can have a horribly bitter taste? The internet claims that there is a chemical in cucumbers that is very basic- making the cukes taste nasty and bitter. One way to beat the bitter bite is to pickle them in vinegar, counteracting the basic chemical, but you can also do this really wacky thing- defoaming.

xoxo Sam

Cheese "Pasta"

I love to watch The Bachelor.

Whether it is The Bachelor, The Bachelorette, or Bachelor in Paradise- I love to watch people drunkenly discuss being on a tv show to find love "for the right reasons."

My brain gets a break from studying and I usually get either a few belly laughs or get to see my skeleton running away from sheer embarrassment for the contestants. EEK!

One of the contestants this season is especially unique, outspoken, and cringe-worthy.

She has a "nanny" that makes her a very special Cheese Pasta. I was inspired to make one myself.

Cheese "Pasta"

1 large cooked spaghetti squash
Cheese sauce:
2 tbsp butter
2 tbsp flour
3-4 cups milk or broth
1/3 cup one-third fat cream cheese
5 slices of cheese, chopped up (I used Muenster)
pinch Cayenne pepper
salt & pepper to taste

Preheat oven to 400.
Cut the spaghetti 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 about 40 minutes. Flip them over and let cool. Scoop out the delish flesh.
To make the sauce, melt the butter in a sauce pan on medium heat. Add the flour and whisk together for 1-2 minutes until the raw flour taste cooks out. Add 3 cups of liquid slowly, whisking the whole time. Once the sauce has warmed through, add the cream cheese. Once the cream cheese is melted, add the Muenster. Stir until the cheese is incorporated and then add the Cayenne, salt, and pepper to taste.
Add the warm spaghetti squash into the cheese sauce and toss gently.
Serve warm with your favorite mac' n 'cheese toppings!

xoxo Sam

#TheOmelette

Friends- today I have a special treat for you! 

It's a guest blog post, by the one and only Kevin- Self Declared King of Omelettes. 

Hello, fellow blog-readers.

My name is Kevin and I come to you from the omelette creation laboratory in Athens, Ohio. We here at the omelette lab have dedicated years to the creation of the perfect omelette. However, as we are underfunded in our endeavours (the grad life), we've had to limit our study to what's on hand. 

Anyways, this recipe uses the spice rack to give a kick to an old classic and pushes your morning into high gear, especially when paired with some fresh coffee. Enjoy! 

 Oh, and if you're on instagram and make a particularly beautiful omelette specimen, share it with #TheOmelette. Guaranteed to get a like from yours truly!

#TheOmelette

3 (to 4) eggs
1 slice of ham, shredded (if you have it)
1/4 cup of chopped onions
1/4 cup of chopped peppers (the more colors the better!)
1 to 2 mushrooms
cheese (whatever kind, my favorite's shredded Mexican, but Swiss and sharp cheddar have also impressed me)
2 tbsp of canola/olive oil
a few dashes of hot sauce (Frank's is my go-to)
a dash of thyme
a dash of parsley
salt & pepper to taste

In a large skillet, sauté the onions and peppers in oil on med-high. 

{Now is a perfect time to put on a kettle of water for a French press, 'cause this recipe is perfectly timed for a coffee/omelette breakfast.}

Crack three eggs into a bowl and scramble them with the slice of ham. 

Once the onions and peppers are looking good, pour in the eggs and turn the heat to med-low. Cover with a lid. 

While your eggs are cooking, chop your mushrooms into slices.
{Prep the french press with a mean light roast and dance to your favorite big band song. You don't have to, but why not?}

When the eggs have cooked through, place the 'shrooms on one side of the omelette, dash them with hot sauce, and cover it all up with the cheese. 

At this point, some experts say it's best to give the open omelette a very light covering of salt and pepper. {There haven't been enough scientific studies to validate whether or not this affects the awesomeness of the omelette, but if you're bored, and a helicopter-omelette-mommy like me, go ahead.}

Cover with a lid until the cheese is melty, and then fold it while placing it onto a plate.

Once your omelette-baby is plate-bound, dash some thyme, parsley, salt, and pepper on it. 

You're ready to eat a beautiful omelette, that's definitely instagram worthy!

-Kevin

YAY! I usually leave omelette making to other people, so thanks for delivering this fantastic omelette-baby to the What's On Hand Woman and all of my readers! I can't wait to try it for myself. YUM! :)

xoxo Sam

French Toast for Two

The weather has been so awful lately- all rainy, foggy, and cold. Its time to snuggle for sure.

What's a quick, easy meal to make for you and your favorite snuggling partner? French toast of course! Warm syrup is seriously the best.

French Toast for Two

1 egg
1 tbsp soymilk
1 tsp cinnamon
1 tbsp ground flax seed
1 tbsp flaked coconut
4 slices of sandwich sized bread
Topping:
1 apple sliced very thin
1 tsp butter
1 tsp water
+ whipped cream/ cinnamon/ warm maple syrup

Preheat oven to warm.
Mix egg, soy milk, and cinnamon in a flat bowl, like a pasta bowl. In a separate small bowl, mix the coconut and ground flax seeds. Spray a warm skillet with cooking spray.
Dip both sides of the bread slices. Sprinkle both sides of the eggy bread with the coconut/ flax mixture. Place in the warm skillet to cook on both sides until golden brown.
Place the french toast slices on an oven-safe plate and put in the oven to keep warm.
In the same pan, sauté the water, butter, and apples until soft.
Stack two pieces of toast on each plate, top each with half of the apple slices. Add warm syrup, a sprinkle of cinnamon, and whipped cream!
Serve warm snuggled with your favorite person!

xoxo Sam

Best Beet Salad

I love beets and I have loved them for a really long time. There is something about their abilities to taste wild and earthy while being versatile enough to handle all of the cooking methods like pickling, boiling, roasting, sautéing, or raw that really draws me in!

In fact, my most favorite kind of hummus is HUMM! Roasted Beet hummus (which you should try if you like beets too). I was eating this hummus while creating the Best Beet Salad recipe. 

Its a BEET you should seriously try because IT'S A HIT. (I couldn't help myself.)

Best Beet Salad

1/2 cup of brown rice

1 1/4 cup veggie broth

4 medium sized beets, cut in to half inch chunks

1/2 tsp Monteal steak seasoning

1/2 cup cherry tomatoes, halved

3/4 cup diced cheese, like fontanella

Dressing:

2 tbsp minced, fresh dill

1 tsp whole grain mustard

juice of 1/2 lemon

4 tbsp olive oil

Salt & pepper to taste

Preheat the oven to 400 degrees.
Start the rice by lightly toasting the rice in 1 tbsp olive oil, in a small sauce pan. Add the veggie broth, turn the burner to medium low, and cover with a lid. Follow package directions, but mine cooked about 30 minutes. Set aside to cool slightly.

Spray a cookie sheet with cooking spray and toss on the beets. Lightly spray them with cooking spray as well and sprinkle with the Montreal steak seasoning. Bake for 30 minutes. Set aside to cool slightly.

Mix the dill, mustard, lemon, 3 tbsp olive oil, and salt & pepper to taste.

Add the tomatoes, warm rice, warm beets, and cheese chunks to the dressing and toss together.

Serve warm or cold! So yummy!

xoxo Sam

Side Stuffed Peppers

I love going to Mexican restaurants. They have some of my favorite things- fresh salsa, tortilla chips, melty cheese, and margaritas. YUM!

I currently live in a part of the city with no Mexican restaurants nearby, so unless I want to have some margs and stumble back to my house on public transit, I have to make Mexican food at home. 

One of my favorite side kicks to a taco or burrito is refried beans with melty cheese on top! So in the spirit of light but hardy wintertime foods, Side Stuffed Peppers were born.

Side Stuffed Peppers

1/2 cup brown rice
1 1/4 cup veggie broth
3 medium sized green peppers, cut in half, seeds/ stems removed
1 small onion, diced
2 garlic cloves, minced
1 tbsp taco seasoning
1/2 tsp smoked paprika
1 can vegetarian refried beans
3 slices of cheese (like provolone or cheddar)
2 tbsp olive oil, divided
salt

Preheat the oven to 375 degrees.
Start the rice by lightly toasting the rice in 1 tbsp olive oil, in a small sauce pan. Add the veggie broth, turn the burner to medium low, and cover with a lid. Follow package directions, but mine cooked about 30 minutes.
Spray a 13x9 baking dish with cooking spray and arrange the 6 pepper halves inside. Lightly spray them with cooking spray as well and sprinkle with a pinch of salt. Bake for 20 minutes.
In another small sauce pan, soften the onion and garlic with 1 tbsp olive oil. Add the taco seasoning, smoked paprika, and refried beans. Stir until warmed through.
Remove the pepper halves from the oven. Add about 1 tbsp of cooked rice to the bottom of each pepper. Add about 1.5 tbsp of refried beans on top of the rice. Top with 1/2 slice of cheese.
Bake for 5 more minutes. Then place under the broiler until the cheese is bubbly.
Serve with your favorite taco toppings, like chopped tomatoes and guacamole. (I bought guacamole instead of making it because I didn't feel like making it- thanks Whole Foods.)

xoxo Sam

Apple Walnut Custards

Happy New Year, friends!!

If you know me, you know that I always have a random apple hanging around, slowly dying on my food shelf. So I wanted to make something that wouldn't scare away the New Year's Resolutioners and wouldn't turn away the peeps out there that also just don't give AF.

Here's a sweet thing that isn't really a sweet thing, its kind of just a lovely custard surprise.

Apple Walnut Custards

3.5 very ripe bananas
4 large eggs
1 tsp vanilla
1/2 tsp cinnamon + extra to sprinkle
1 tbsp ground flax
1 large apple, washed well and diced small, microwaved for 1 minute
1 cup walnuts, chopped

Preheat oven to 375 degrees. Spray 12 muffin cups well.
In a blender, mix the bananas, eggs, vanilla, cinnamon, and ground flax until smooth.
Evenly distribute the diced apple and walnuts in each muffin cup. Sprinkle with a small amount of cinnamon. Evenly distribute the banana egg batter into each cup.
Bake for 14-16 minutes until the centers don't jiggle. Serve warm or cold!

For the original recipe check out Valerie Bertinelli.

xoxo Sam

Fruit Goo

I love fruity yogurt in individual-sized cups, but the amount of sugar in those little guys is just too much for me!

In order to be less wasteful and to eat less sugar, Fruit Goo to the Rescue! It honestly couldn't be simpler to make and you won't believe how yummy breakfast can be with less sugar!

Fruit Goo

3 cups frozen berries

1 tbsp honey

1 tbsp chia seeds

big tub of plain yogurt (Greek or regular)

In a microwave safe bowl, defrost the berries in the microwave for 2 minutes. 

Stir the berries and start to squish them with a fork.

Microwave for 2 more minutes.

Squish the berries with a fork until they are a pulpy texture. Stir in the honey and chia seeds.

Using a tupperware, layer the yogurt and fruit goo in your desired ratio. I do 1 tbsp fruit goo, 2 heaping tbsp Greek yogurt until my container is full. 

I take my fruity yogurt to work with a big container of granola and make a little parfait in a coffee mug or a bowl!

It makes my morning so much better, so pick a fruit you like and try it too!

xoxo Sam

Orange Pom Muffins

As I've mentioned before, I receive a random bunch of fruits and veggies in a box each week.

Last week, I had an orange and a pomegranate and I didn't want to just eat them with yogurt! So naturally, my dear mother suggested that I make muffins with them! (She's a smart cookie.)

Orange Pom Muffins

1 3/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp turmeric (or pumpkin pie spice or ground ginger)
1/2 cup sugar
zest from 1 orange
2 flax eggs (or 2 real ones)
1 tbsp chia seeds
2/3 cup soy milk
2 tbsp oil
1/4 cup orange juice pulp (I just peeled the orange, took out the seeds, and blended until smooth in the blender.)
1/3 cup pomegranate seeds
1/3 cup oats
+ pomegranate seeds to sprinkle on top

Preheat oven to 350 degrees. Prepare your flax eggs in a medium sized bowl + the chia seeds.
Sift the flour, baking powder, baking soda, cinnamon, turmeric, and sugar into a large bowl. Add the orange zest and stir.
Add the soy milk, oil, orange pulp to the flax/ chia eggs.
Add the wet guys to the dry guys and stir until combined. Gently fold in the pomegranate seeds and oats.
Spray muffin pans with non-stick spray and spoon the batter into the cups about halfway. Sprinkle 5-6  pomegranate seeds in top of each muffin.
Bake for 20 minutes until a toothpick in the center comes out clean.
Serve warm or room temp with a smear of butter and a drizzle of honey.

Yay muffins!

To get the original version, check out Food.com!
xoxo Sam

Pizza Zoodle Soup

Yes, you can have pizza in your soup and eat it too.

No bread was used in the making of this recipe. (I know all of the people scared of bread will be so happy, but I was not making this for them.)

After making about 145+ pizza boats over the past few years, it was time to reintroduce the same ingredients in a way that is equally as comforting and palatable.

Pizza Zoodle Soup

1 tbsp olive oil
2 cloves garlic, minced
1 small onion, chopped finely
22ish slices pepperoni, chopped finely
1/2 red pepper, chopped finely
1 pint cherry tomatoes, blended in the blender or food processor
1/2 cup wine (optional)
1 can diced tomatoes (I use the garlic & basil flavor)
4+ cups water
1 can white beans, drained and rinsed
1 cup frozen greens (I used dandelion)
1 large zucchini or summer squash, shaved into noodles
salt & pepper & Italian seasoning

In your favorite soup pot, warm the olive oil, garlic, and onions for a minute. Then add the pepperoni. Sauté until the fat is rendered. Then add the red pepper and cook for 2 more minutes.
Add the cherry tomato puree, and cook for about 5 minutes until some of the water has evaporated.
Add the wine, canned tomatoes, and 4 cups of water. Bring to a simmer.
Add the zucchini noodles, beans, and greens. (If the noodles are not submerged, add more water.) Adjust seasonings to taste.
Simmer until the noodles are just tender, about 5-7 minutes.
Serve with a nice sprinkle of cheese!

YUM! Let me know if you give it a try!

xoxo Sam

Irene's Polenta

There will always be certain people that I associate with certain foods.

Mom- grilled cheese with pickles
Grandma- home made tomato sauce
Aunt Marsha- brick cheese toast
(Wow, we really are an Italian-y family!)

But the person who started my love for polenta is my great Aunt Irene. Our side of the family didn't make it, so I tried it once at her house. I LOVED IT. Each time after, she would save a piece of her polenta just for me! Ever since, I've made a dish inspired by hers, usually when its freezing outside, but with her recent passing, I couldn't help but make it in her honor.

To the woman who showed me so much love and a serious appreciation for polenta- to Aunt Irene! <3

Irene's Polenta

olive oil
3 cloves garlic, minced
1 onion, chopped
2 bell peppers, chopped
1 box mushrooms, cut the same size at the peppers/ onions
1/2 lb. sausage (meaty or not)
1 jar tomato sauce
1/2 cup wine (totally optional)
seasonings to taste (like Italian seasoning, salt & pepper)
polenta (I buy Quaker cornmeal and follow the package directions for corn meal mush)

In your favorite deep skillet, sauté the onions and garlic in a little oil for a minute. Add the peppers and cook a few more minutes. Pour the peppers and onions into a bowl and set aside.
Add a little more oil to the pan. Sauté the mushrooms until golden brown. Add to the peppers and onions.
Crumble the sausage into the pan and cook it through. Break up the sausage lumps with a spoon while cooking.
Add the tomato sauce, peppers, onions, and mushrooms. Gently scrape the bottom of the pan to loosen all of the goodness into the sauce. Add the wine. Adjust seasonings as needed.
Turn the burner to medium low and let the sauce simmer for 20-25 minutes. Stir to make sure it doesn't stick to the bottom. (Make the polenta during this time. Follow the package directions and it will turn out perfectly! Stir through a pat of butter at the end.)
Serve the polenta in a pasta bowl topped with the thick, hearty sauce. A good sprinkle of cheese on top is a must! (Or a slice of provolone and then stuck under the broiler.)

Aunt Irene's version used super hard to find wild mushrooms and a homemade tomato sauce, so this isn't her exact recipe. But its a pretty good improvised version, and since that it what we are all about here at The What's On Hand Woman, I call it a win. Woo!

xoxo Sam

Pickled AF Salad

I receive a box of over stock/ blemished fruits and veggies each week from Hungry Harvest. If I don't eat everything before the next box comes, I feel like a real jag! So I try to do my best.

I had cucumbers, kale, and broccoli at the end of the box this week. A weird combo? Yes! Was I scared? Hell no!

Since I have an affinity for pickles, I decided to quick pickle the whole lot of it into a pretty cool, (well actually warm) crunchy salad.

Pickled AF Salad

1/4 cup + 1 tbsp sugar

1/4 cup rice wine vinegar

1/4 cup white distilled vinegar

1/2 cup water

1/2 tsp salt

2 medium cucumbers, washed, peeled, sliced very thinly or spiralized

1 broccoli crown, cut into florets, tender stems cut thinly

3 cups kale, sliced as thinly as possible

salt & pepper to taste along the way

In a skillet, heat the sugar, vinegars, water, and salt until dissolved. In a medium sized bowl, toss the cucumbers with the warm vinegar mixture. Sprinkle with a little ground black pepper. Set aside.

In the same skillet, add a little oil and sauté the broccoli for a few minutes over medium heat. Season with a pinch of salt and black pepper. Cover with a lid so the florets steam/ slightly brown for a few more minutes. No soggy broccoli please! Add to the cucumbers.

Again in your skillet, add a little more oil. Sauté the kale the same way as the broccoli and season with salt and black pepper. Add to the cucumbers and broccoli. Toss it all together and serve!

Yes, it totally sounds weird, but this salad is so delicious! You have to try it out. 

A big thank you to Magda over at DIYontheside for my new favorite kitchen gadget, a spiralizer!! Check out her lovely new house and blog about it! :)

xoxo Sam

I Think You're Grape Pizza

A year ago I started this blog with a post about my grandma's tomato sauce. I have no plans to share that recipe with you, so don't get too excited.

But there is one food, that I love, that I should have tried making from scratch forever ago.... PIZZA.

I've made yeast doughs before, but I'll be honest- I am impatient! If you know anything about me or my blog, you know that is the exact reason why I am The What's On Hand Woman!

So I had a little extra time and decided to tackle pizza dough. I'm a fan of thin, crisp crust, so if you like that too, you've got to try it out. I understand that waiting an hour for dough to rise is often asking too much- so you should definitely buy dough that someone else waited on!

If you don't make your own crust, you cut out half of the steps, but I urge you to try my crusty creation sometime. REGARDLESS, YOU MUST TRY GRAPES ON PIZZA!

I Think You're Grape Pizza

For the Crisp Crust:
1 packet of yeast
2 tsp sugar
3/4 cup warm water (around 105 degrees)
1 cup oats blended into a course flour
1 1/4 cup flour
1 tsp salt
2 tbsp olive oil
corn meal sprinkling

Mix the sugar and yeast with the warm water. Set aside for 10 minutes to froth up.
Meanwhile, mix the blended oats, salt, and flour in a large bowl.
Once the yeast is ready, add it to the flours along with the olive oil. Mix until just combined.
Turn out onto a floured surface and knead for 5ish minutes.
Lightly oil a clean bowl and the dough ball. Set aside in a warm place under a kitchen towel so it can rise.
After an hour, punch the dough and divide it in half. Save the other half (in the fridge or freezer) or make two pizzas!

For the Grapes & Toppings:
1/3 block of cream cheese, softened
1/2 cup of shredded mozzarella
1/2 container Ricotta cheese (7oz)
1 tbsp olive oil
black pepper to taste
1 -- 1 1/2 cups red grapes, cut in half (enough to cover the pizza like pepperoni)
1 tbsp lemon flavored olive oil (save until the very end)

Mix the cream cheese, mozzarella, ricotta, olive oil, and black pepper well. (Save the grapes and lemon olive oil for now.)

Lets bring everyone to the pizza party!

Preheat the oven to its highest setting (550 degrees or higher.) Flip a cookie sheet over (using the bottom) so that you have a smooth surface without sides (or use a pizza stone).
Sprinkle a small amount of cornmeal on the pan's bottom.
Roll out the dough into a pizza-y shape and then place it on the cornmeal. Bake for 4 minutes.
Flip the crust over once and bake for 1-3 more minutes. (It depends on how brown you like your crust and how hot your oven is.)

Take out the crust. Flip it back over so the cornmealy side is touching the pan. Turn the oven down to 350 degrees.
Rub a very small amount of olive oil on the crisp crust. (Use the back of a spoon- its hot!) Spread the cheese mixture evenly, followed by the grapes arranged cut side up.
Bake 3-5 more minutes until the cheese is gooey and the grapes are warm. Drizzle the lemon flavored olive oil on top.
Cut and enjoy! I've served this topped with quick pickled onion slices and arugula salad, but my favorite topping is mild, crunchy greens tossed in a sweet mustard vinaigrette.


Greens & Sweet Mustard Vinaigrette
1 tsp grainy mustard
1 1/2 tbsp olive oil
1 tbsp red wine vinegar
tiny drizzle of honey (maybe 1/2 tsp)
salt & pepper to taste
2-3 cups red leaf lettuce, romaine, bib lettuce- what ever you have

Wisk the dressing together in a medium bowl. Toss the greens in. Serve on top of the pizza (my favorite) or on the side. Enjoy!!!

Beautiful dough ball

A delicious plate all for me!

To get the original version, check out Dinner at Tiffani's.

xoxo Sam

Joyous Ice Cream Sammies

HAPPY ANNIVERSARY, FRIENDS!!!

Today is a day to celebrate! We have spent a whole year together! Can you believe it?

I wanted to say thank you for following me on this impatiently delicious food journey!!

To celebrate, I made a really special treat....

Joyous Ice Cream Sammies

For the Salted Chocolate Ice Cream:
2 3/4 cup coconut creme (I use the kind in an aseptic box)
1/2 tsp xanthan gum
2/3 cup cocoa powder
1 tsp vanilla
1/4 cup sugar
2 tsp honey
1 tbsp Kahlúa
1/2 tsp salt

The day before, place the ice cream maker insert into the freezer until frozen solid.
Blend all ingredients in a blender and chill in the fridge until you are ready to churn the ice cream.
Follow the directions for your ice cream maker for churning. Mine took 20-25 minutes.

Wait for it......

For the Coconut Walnut Oat Cookies:
1 1/4 cup flour
1 tsp salt
1 tsp baking soda
3/4 cup coconut oil
2 tbsp honey
1/3 cup brown sugar
1/2 cup sugar
2 eggs (or flax eggs)
1 tsp vanilla
2 tbsp creme de cocoa
1 cup oats (minced in food processor)
1 cup walnuts (minced in food processor)
1/4 cup unsweetened coconut flakes

In a medium bowl, mix the flour, salt, and baking soda well. Set aside.
In a large bowl, mix the coconut oil, honey, brown sugar, and sugar. Then add the eggs, vanilla, and creme de cocoa.
Add the flour mixture and combine.
Finally, add the oats, walnuts, and coconut flakes. Once everything is incorporated, cover the dough and refrigerate for a 2-3 hours.
Preheat the oven to 350 degrees. Spray a cookie sheet.
Roll the dough into 1-inch balls. I got about 24-26.
Bake for 10-12 minutes. (When you pull out the cookies, if they seem a little too puffed-up in their centers, just use a fork to gently make them flatter.)
Cool the cookies!

To make the sammies:
Spread the ice cream on one cookie and top with another! Freeze for an hour- if you can wait that long- before serving. ENJOY! YUM YUM! (I'm screaming for ice cream :))

To get the original ice cream recipe, check out The Minimalist Baker.

xoxo Sam

Squasherole

Humans! The secret to eating well, is having good food around that is easy to eat. One way to do that is to cook/ prep a bunch of dishes ahead of time so the week is easy-peasy-lemon-squeezy.

Its common for me to cook a lot on Sunday so I have food already on-hand for me to eat all week for lunch or dinner (and on occasion, breakfast).

You know that I love casseroles. This one is great because its yummy cold, warm, or piping hot. A very loud, peculiar human from the past taught me a version of this recipe, but I think I make it better.

Squasherole

1 medium sized summer squash sliced in 1/8 inch coins
1 tomato, cut in half then, sliced about 1/8 inch (about the size of the squash coins)
1 clove garlic minced
1 scallion, sliced (including the green part)
black pepper, to taste
1/3 cup milk (I used soy)
4 eggs
1 box corn bread mix
1/3 - 1/2 cup shredded sharp cheddar

Preheat the oven to 350 degrees. Coat a 13x9 baking dish with cooking spray.
Arrage the squash and tomato slices in the bottom of the dish. (You can see mine below.)
Evenly distribute the garlic, scallion, and pepper over the squash and tomatoes.
Scramble the eggs and milk in a medium bowl. Add the corn bread mix and combine.
Pour the batter evenly over the arranged squash/ tomato party. You may need to wiggle the pan a little to get the batter in all of the nooks and crannies.
Sprinkle the cheese over the top. Bake for 20 minutes.
Turn the oven up to 400 degrees and bake for 10 more minutes. Enjoy! Yum yum!
I usually let the casserole cool and cut it into 8 pieces. Each piece will go in its own container for easy lunching throughout the week.

The squash/ tomato party

The golden-brown Squasherole deliciousness

xoxo Sam

Secret Snack Bean Burgers with Spicy Slaw

Shhhhh.... Do you have a favorite snack food? I DO!

Mine is CHEEZ-ITS and damn it, I love 'em.

I don't eat them everyday, or even every month, but when I do, I usually eat them with toppings... but surely my most favorite snack food could be used for something else!

You should try these burgers with your favorite snack food. Or you can use mine, I'm nice like that and share.

Secret Snack Bean Burgers

1 can black beans, rinsed and dried off
1 cup Cheez-it crumbs (bread crumb size)
1/2 bell pepper
1/2 onion
2 cloves of garlic, minced
1 egg
1 tbsp chili powder
1 tbsp cumin
2 tsp Sriracha

Mash the beans with a fork in a mixing bowl. You aren't going for hummus, just half-mushed chunks.
In the food processor, turn the Cheez-its into crumbs. Set them aside in a small bowl.
In the food processor, mince the onion and pepper. Use a small sieve to squish out the onion and pepper juice (save this juice for the slaw!). Add the peppers and onions to the black beans.
In a small bowl, mix the egg, garlic, chili powder, cumin, and Sriracha until blended. Add to the black beans and stir well. Add the Cheez-it crumbs and combine.
Form into patties (I got 5-6ish patties).
Using a little oil, cook in a skillet on medium heat until brown on both sides and cooked through.
Serve with whatever toppings you appreciate on your burgers! I chose pickles, Spicy Slaw, and melty cheese on a toasted bun.
(Or you can freeze them in bags separately to be eaten later.)

Spicy Slaw

1 1/2 cups broccoli slaw
1 1/2 cups cabbage slaw
1 tbsp Sriracha
2 tbsp ranch dressing
reserved onion/ pepper juice (about 2 tbsp)

Mix the Sriracha, ranch dressing, and onion/ pepper juice in a bowl. (Adjust flavor to your taste).
Add the broccoli and cabbage slaws.
Let the slaw mingle while you make the burgers.
Serve as a side or on top of your burger!

To get the original version of the burgers, check out All Recipes!

xoxo Sam

Buffalo Hummus Dip

Do you love hummus? Cayenne pepper sauce? How about a bubbling hot buffalo-y dip?

Whether you like chicken or not, you can make this one completely veg friendly!!!

Buffalo Hummus Dip

1 can chickpeas, rinsed and drained
1/2 cup celery, inner stalks and leaves are best
1 (8oz-10oz) container of prepared hummus, use a flavor that goes well with cayenne pepper sauce
1/2 cup cayenne pepper sauce + another 1/4 cup
1 clove garlic
1/2 cup shredded cheddar cheese (or nutritional yeast)
Dippers of your choice- tortilla chips, celery sticks, carrot sticks, your fingers

Preheat oven to 350. Spray a small baking dish.

Use a food processor to pulse the chickpeas into a very chunky consistency (or smash with a fork, potato masher, fist, you know- whatever works). Pour into a mixing bowl.

Add the celery sticks into the food processor and pulse until minced. Add to the chickpeas.

Add the hummus, 1/2 cup of cayenne pepper sauce, and garlic in the food processor and blend until smooth. Add to the celery and chickpea chunks and mix well. Pour into the baking dish.

Top the dip with the 1/4 cup of cayenne pepper sauce and the shredded cheese.

Bake for 20 minutes until the cheese is melty! Enjoy with your favorite dippers!!

For the original version, go to Fooduzzi!

xoxo Sam