Whole Wheat Scallion Pancakes

I grew onions in my garden this year.  Well... let me rephrase that.  I tried to grow onions in my garden this year.  They never really "grew".  And then I lost interest, or got busy... or honestly, got fed up with the squirrels terrorizing and feeding off of my garden.  I just don't think I was born with a green thumb whatsoever. 

The only thing I managed to snag from the garden this year, besides an ongoing supply of lettuce, were some early green onions. 

When I buy them from the store, I can never use up the entire bunch.  I'll use a couple for garnish and then forget about the rest of them.  And the same thing was starting to happen with the ones I picked from the garden.  So instead of letting them go to waste, I decided to use a whole bunch in some scallion pancakes.  Something I've always wanted to try to make, but always put on the back burner. 

And I don't know why, because they're so easy and they make a great little snack when paired with a spicy soy sauce!

Ingredients:
Adapted from Kirbie's Craving's Recipe

3 cups whole wheat flour
1 cup all purpose flour
2 cups boiling water
olive oil, for brushing
sesame oil, for brushing
salt, to taste
about 8-12 scallions, chopped

In a large bowl, combine the whole wheat and all purpose flour with the boiling water.  Knead until a pliable dough is formed, adding more flour or water if necessary.

Since I used whole wheat flour, I had to knead for a little bit for my dough to become elastic enough to use - maybe 10-15 minutes?  Of course, a mixer with a dough hook would be useful here, but I keep it old school because I don't have one of those fancy schmancy mixers (until Christmas! My mom spilled the beans and said she was getting us/me one!).

Divide the dough into 8 equal sized pieces.  Roll the dough as thin as you can, without it breaking.

Spread about a tablespoon of olive oil on top of each circle, and then drizzle with a very small amount of sesame oil (a little goes a long way!).  Mix oils together and massage into the dough until covered.  Sprinkle with salt and a good amount of the scallions (remember, you have to do this 7 more times, so don't go too crazy with it!).

Roll the dough into a long rope (Kirbie's Cravings does a great photo tutorial on this, so check it out if you have questions) and then coil the rope into a circle.  Flatting with a rolling pin to about 1/4 inch thickness - this ensures that the scallions get evenly distributed throughout the pancake.

Repeat this process with remaining pieces of dough.

Heat a nonstick skillet under medium heat and add one pancake.  Cook until golden brown, about 1 & 1/2 to 2 minutes.  Flip over, and cook an additional minute or so.

Repeat with remaining pancakes.

Cut into triangles and serve with a spicy soy sauce (simple soy sauce with red pepper flakes and some grated ginger).

These make a great snack that feed a decent amount of people!  I've even used them as a wrap for Asian-inspired wraps (Bulgogi wraps?!). 

Have a great Friday guys!  I've got my first Culinary Theory class tonight and the lab tomorrow - I'll have a chef's uniform by tomorrow morning!  So exciting!!

Cilantro-Lime Peanuts

With all of the junk food available today, it's hard to say no.  Or at least it is for us.  But lately, we've been trying to cut down on the potato chips, popcorn, and cookies.  It's tough, but we've also got some figures to look out for and a budget to keep up with.

I was in the mood for a snack for Sunday's football games and was limited with what I had to work with.  Luckily, I had some raw peanuts in the pantry and a few spices that I thought would make an interesting peanut combo!  I haven't been able to stop snacking on them since!

Ingredients:

2 cups raw peanuts
juice from 1 lime
1/2 cup olive oil
1 large shallot, sliced thinly
salt, to taste
small handful of cilantro, chopped

In a medium bowl, combine the peanuts and lime juice.  Toss well and let sit for about 30 minutes.

Drain the peanuts and pat them dry with a paper towel. 

Heat a large skillet under medium high heat.  Add olive oil and cook until shimmering.  Add the shallots and cook until crisp, about 2 minutes or so.  Remove shallots from oil and drain on a paper towel-lined plate.

Add about half of the peanuts to the oil and cook until golden brown, about 4-5 minutes.  Transfer cooked nuts to another paper towel-lined plate and season with salt.  Repeat with remaining half of peanuts.

Stir in cilantro and crisped shallots and toss well.

Keep the peanuts in an airtight container for no more than 1 week.  But then again, they won't last that long! 

One of my favorite things about these peanuts is that they're so crunchy and perfectly seasoned.  There's nothing like frying up your own peanuts - haven't done it?  Try it today!

Potato & Red Pepper Hash

Yesterday was my first day.  First day stepping foot inside of a restaurant to see about a job in the kitchen.  The first day stepping foot on campus for culinary school classes.  It was the first day that I've been completely confident doing what I'm doing.  And it was great.  It was a great feeling to be pleasantly nervous. 

I was a bundle of nerves stepping foot into Jack Fry's.  It was thanks to a good friend of ours, Terry, that I even got this opportunity.  While our meeting was a quick one, I appreciated the fact that the chef took time out of his busy day to meet with me and give me this chance.  I have to call back Friday to see when he can fit me in, but it would be at least a 12-week internship-type deal.  I'm truly grateful for the chance to gain some restaurant experience. 

Walking into the classroom for the first time, was much of the same.  A bundle of nervousness.  It was a Basic Nutrition class, so there were a mixture of upper-level students.  And turns out, I was the only first quarter culinary student in there.  The only person not wearing a uniform.  So I kind of felt a little out of place - but after Saturday (my culinary lab), I'll have my uniform, and I won't feel like such an outcast.  Besides my initial fear, the nutrition class is pretty much a science class, so I felt comfortable with most of the material, being a former Biology major.  There's some fun projects coming up - including a recipe book (which I'm most excited about), so I'm excited to learn.  Friday and Saturday are the classes I'm most looking forward to though - Basic Culinary Theory and the Lab to go with it.  So I'll be sure to do a full report next week on those two!

Anyway, you came here for the food right?  We've been eating a lot of breakfast-for-dinner type meals lately.  I don't know why, but I don't see any complaints from Andy - seeing as he'll usually have two platefuls when I decide to do this! 

I love making hashes or potato-type dishes for breakfast.  They're easy, filling, and so versatile.  I had some sweet peppers from our CSA that needed to be used up, and so I thought this was a perfect fit!

Ingredients:
Adapted from Seasaltwithfood's Recipe 

about 5 Idaho potatoes, peeled and cubed
2 tablespoons olive oil
2 tablespoons unsalted butter
1 onion, chopped
3 garlic cloves, minced
1 sweet red pepper, seeded and chopped
salt and pepper, to taste

Bring a large pot of salted water to a boil.  Add potatoes and cook for about 20-25 minutes, or until almost fork tender.  You want them to disintegrate when you touch them!  Drain.

Heat the oil in a cast iron skillet over medium heat until hot.  Add the onion and peppers. Cook for about 5 minutes, or until starting to soften. Add garlic and stir for another minute or so, until fragrant.  Transfer the onion mixture to small bowl and set aside.

Add butter to the skilled with the remaining oil and heat over medium-high heat until butter foams. Add potatoes and make sure they are in an even layer on the skillet.  Cook without stirring until potatoes are golden brown on bottom, about 4 to 5 minutes.  Carefully turn the potatoes and repeat until browning until all sides are golden brown and crisp.

Stir in the onion-pepper mixture and carefully toss until all is combined. Season with salt and pepper to taste.  Serve with some sausage and eggs for a complete breakfast!

Garlic-Infused Olive Oil

Today is the day.  Today is the day.

If you've been reading for a while, you know that I start culinary school today.  I start a new journey in my life - one of many.

I also have a big interview with a local chef today (and if all goes well, by the end of the day, I'll be sharing my good news! - so cross your fingers that it is good news).

My nerves are shot.  My stomach has been full of butterflies all day.  But I know when the hour comes, I'll need to face my nervous fears, and just do it.  I need to be myself.  Be true to what I believe is the right path for me.

So anyway, now that I've gotten that out of the way.  I want to share something so simple, that I can't believe I don't do it all the  time.

Ingredients:

1 head of garlic
1 bay leaf
1 teaspoon freshly ground pepper
salt, to taste
1 & 1/2 cups olive oil, plus 1 tablespoon

Preheat oven to 400 F.

Place garlic in a make-shift aluminum foil bowl 

Drizzle 1 tablespoon of olive over garlic head and sprinkle with a good pinch of salt and pepper.

Roast for about 45 minutes, or until nice and golden brown.

Let cool until safe enough to handle.

Squeeze the garlic cloves out of their skins and add to olive oil.  Throw in a bay leaf and some freshly ground pepper.  Swirl to mix liquid and let sit for about 30 minutes before using.

This was gone in no time.  We used it to dip freshly made bread which was delicious, but it can also be used to add a little oomph of flavor to every day cooking.  Keep in the fridge for no more than 1 week (if it even lasts that long!).

Happy Tuesday guys!  May all your dreams come true - we're definitely working on ours!

Baked Caramel Apples

Can we see a theme developing here?

I had extra apples and caramels from these so I thought I'd make good use of the extra in some more caramel apple-themed treats!

These are super easy, somewhat messy, but oh so delicious!  The Cheesecake Factory used to have this apple dumpling-type dessert that I loved.  It was a warm apple wrapped in pastry and filled with caramel.  I haven't seen it there in forever (maybe they've discontinued it?  I don't know), so this is my take on it... sans pastry of course.

Ingredients:
Adapted from a Taste of Home recipe

4 Granny Smith Apples, cored
1/2 cup apple juice
1/2 cup dark brown sugar
1/4 cup unsalted butter
8 caramels
1/4 teaspoon cinnamon
whipped cream

Preheat oven to 300 F.

Place apples in a square baking dish.  Pour apple juice over top of apples.  Divide brown sugar, butter, and caramels between each apple.  Sprinkle cinnamon on top of apples.

Bake for about 1 & 1/2 to 2 hours, or until apples are softened and caramel is melted.  (As you can see, my caramels could have gone for a little bit longer, but I was getting antsy!)

Top with fresh whipped cream (and snap your pictures fast, because it obviously melts quickly!).

While this isn't the pretties dessert ever, it's quite messy really.  It sure does have all of the flavors of fall that I really enjoy - and it's so simple to put together!  The waiting is the hardest part!


What's your favorite fall treat?

Caramel Apple Cheesecake Bars

Hello Fall!  And hello Friday!

I just have to make it until the end of my shift tonight and I've got one sweet week of vacation.  It's another stay-cation, but there's loads of things planned next week!

First off, it'll be my first week of Culinary School, which I've already told you has me in an emotional rollercoaster - but it's for the best!  And then there's my big meeting with the executive chef at a local restaurant - another thing to make me a nervous nelly!  And then there's a haircut - a much needed haircut. 

Maybe in the midst of all of that I can get myself to do some wedding planning!  We'll see...

I made these last week for a co-worker's birthday.  She loved them and I hope you guys will too!

Ingredients:
Adapted from Zoom Yummy's Recipe

Crust:

1 cup flour
1/2 cup dark brown sugar
1/2 cup unsalted butter, slightly chilled and cubed

Filling:

16 oz. cream cheese, softened
1/2 cup sugar, plus 2 teaspoons
1 teaspoon vanilla extract
2 eggs
2 Granny Smith apples, peeled and diced
1 teaspoon cinnamon

Topping:

1/2 cup oatmeal
1/2 cup dark brown sugar
1/2 cup unsalted butter, slightly chilled and cubed
1 cup flour
about 10-15 caramels
1-2 tablespoons heavy cream

Preheat oven to 350F.

To make the crust, combine flour and brown sugar in a medium bowl.  Cut the butter into the mixture with your fingers or a fork until the mixture is crumbly.

Press the dough into a 9x13 inch pan in an even and flat layer.  Bake for about 10 to 15 minutes or until lightly browned.  Set aside.

Make the filling by beating cream cheese and 1/2 cup of sugar in a large bowl.  Add eggs, one at a time, until just incorporated.  Stir in vanilla until just combined.

In a small bowl, combine the apples with the cinnamon and 2 teaspoons of sugar.  Let sit for about 1-2 minutes, then gently fold into cream cheese mixture.

Pour the batter over top of the warm crust.

Make the topping by combining the oats, flour, and brown sugar.  Cut the butter into the mixture until it is chunky and crumbly.

Top the cream cheese mixture with an even layer of the topping.  There's a lot of it (which I love!) so don't be afraid to go crazy.

Bake for about 30 minutes, or until cream cheese mixture is set and topping is a nice golden brown.

Make your caramel topping by combing the caramels with heavy cream in a thick microwave-safe bowl.  Heat in 20-30 second increments, stirring really well after each time.  Be careful because it can go from nice and creamy to burnt in a matter of seconds.  I don't think I heated mine up for any more than 45-60 seconds.  Just keep stirring and the residual heat will melt the unmelted caramels!

Drizzle caramel topping over cheesecake.

I found that the bars were easier to cut after being refrigerated for a little bit, about an hour or so.  Cut into desired sized bars and be prepared to watch these disappear quickly!

All the flavor of a caramel apple in a nice convenient fall-inspired bar!

Happy weekend guys!

Spicy Garlic Green Beans

I'm literally on Cloud 9 right now. 

I got a text from Andy during my lunch break today that said something along the lines that one of his good friends got me an "in" at a local fine dining restaurant and that he would explain more when he got home.

So on his way home, he called me and said that the executive chef at said restaurant said I could swing by sometime next week to talk with him.  They didn't have any openings for help in the kitchen, but I could help part-time and work directly with him - kind of like having a mentor.  I mean, it doesn't get any better than that - a young chef's dream!

I don't want to divulge any real details yet... mainly because I'm nervous as hell and don't even have anything set in stone.  So once I actually meet with the chef next week, I'm sure I'll have more to tell you guys!  But seriously, I'm stoked!

Anyway, by now, you can probably tell I like green beans.  I mean, with recipes likes this one, and this one... I'm a green bean gal.  So playing around with some green beans we recently got in our CSA, I kind of melded the above two recipes into one tasty little side perfect all by itself, or alongside a main dish!

Ingredients:
Adapted from Sunny Side Up in San Diego's Recipe
 

1 lb. green beans, trimmed
3 garlic cloves, minced
1/4 teaspoon cayenne pepper
olive oil
salt and pepper, to taste

Preheat oven to 375F.

In a large bowl, combine green beans, garlic, and cayenne pepper.  Drizzle about 2 to 3 tablespoons of olive oil over and toss to coat well.  Season mixture with salt and pepper.

Grease a baking sheet and spread green beans onto sheet in an even layer.

Bake for about 10 minutes, or until green beans are crisp, yet tender. 

This was seriously one tasty green bean!  It was garlicky, and had a punch of heat added in to wake up the senses! 

I'm in an exclamation type of mood, so you'll have to bear with me!  I'm one excited girl right now - and I can't wait to update you guys!  Have a great Thursday and I'll see you tomorrow for a sweet treat to end the week!