All Posts by castironfoodie

The Chemistry of Cooking a Perfect Egg

May 17, 2011 | By castironfoodie | 0 Comments

The Chemistry of Cooking a Perfect Egg 1
Cooking the perfect egg may sound like such a simple order, yet this task harbors a wealth of culinary import. Cooking the perfect egg, be it hard-cooked or coddled, is a bit of a culinary feather in one’s cap. However anyone who has taken advanced cooking classes or even gotten an online PhD in one of the sciences knows that the reasons for this are myriad and relate primarily to the egg’s chemistry.

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Vegan Garlic Scapes Pesto

March 8, 2011 | By castironfoodie | 0 Comments

Vegan Garlic Scapes Pesto 1
Mix:
– 4 garlic scapes, chopped and sauteed in olive oil
– 1 cup of olive oil
– small handful of pine nuts
– big handful of cashews
– juice from half of a lemon
– 1 cup (or more) of basil
– salt to taste (it will need way more than regular pesto given the lack of salty cheese)
– garlicky olive oil (2 tablespoons of olive oil with 2 cloves sauteed garlic)
You can serve it over pasta, fish, burgers, or salad. It’s also great as a dipping sauce for bread, crackers, or crudite.

Peanut Buttery Coconut Bars

January 28, 2011 | By castironfoodie | 0 Comments

Peanut Buttery Coconut Bars 1
My friend Arielle gave me an incredible cook book, Hungry for Health (Susan Silberstein), that has an amazing assortment of comfort foods, but with a clean and healthy twist. She tried a dessert recipe from it and kept raving about how amazing it was so I had to try it out.
This weekend I was visiting my family and decided to put these coconut squares to the test. I substituted peanut butter for tahini and agave nectar for the honey and they were a huge hit. We ate the entire batch in one sitting! This easy recipe is a perfect healthy alternative if you have kids (or a boyfriend with an over-zealous sweet tooth) who want something sweet. They’re also great for an energy bar before working out.

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White Beans and Kale

January 18, 2011 | By castironfoodie | 0 Comments

White Beans and Kale 1
Ingredients:
1/2 yellow onion, chopped
2 cloves garlic, minced
1 head kale, washed and cut into strips
1/2 can of Eden Organic cannelloni beans
Extra virgin olive oil
Directions:
Sautee onions in olive oil for 3 minutes or until tender
Add garlic and cook for 1 more minute
Slowly stir in kale and continue to stir as it cooks
After 1 minute, add the beans and cook for 2 more minutes
Season with salt and red pepper flakes
Sometimes, I mix this with whole wheat or brown rice pasta. If you’re into dairy, you can add 1/4 cup of grated parmesan cheese as well.

Peppermint Meringue Cookies

January 4, 2011 | By castironfoodie | 0 Comments

Peppermint Meringue Cookies 1
My Aunt Patti is an incredible baker, bringing melt-in-your mouth cookies, pies, and cakes to every family event. My boyfriend fell deeply in love with her chocolate chip meringue cookies at a tree-trimming weekend in New Hampshire a few weeks ago so I pressed her for the recipe to surprise him last night. Little did I know that an electric mixer would have saved me 40 minutes of beating egg whites with a whisk and my bare hands, leaving me with a sore arm. On the plus side, at least I got some extra cardio over with!
One thing to note is that although I always try to make my food as healthy as possible, this is really just a sugar bomb and there is no escaping that, but it’s the holidays so I’ll forgive myself this time. On the other hand, I did make sure to use organic cage-free eggs, organic cane sugar, real Tahitian vanilla extract, and beet sweetened chocolate chips!

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Pesto Ricotta Lasagna

December 20, 2010 | By castironfoodie | 0 Comments

Pesto Ricotta Lasagna 1
When I was a kid, my dad would ask me every year what I wanted to eat for my birthday dinner. Year after year, it was the same answer: Lasagna! My dad’s lasagna isn’t like your average lasagna, it’s filled with unexpected flavors like salty pesto, creamy ricotta, sweet sausage, and tangy tomato sauce. Fast forward to today when every time I recreate the dish, my boyfriend claims it is, without a doubt, the best thing I make. And I have to agree!

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