Before everything became about sweet yellow corn, people were all about the blue corn. Blue corn is one of the oldest varieties of corn. Blue corn has a high level of anthocyanins, which give it the blue (or purplish) color. In other words, blue corn has lots of health benefits! I’m going to be honest, I also like the fact that these are purple because they’re cuter than normal cornbread muffins. There. I said it. You should be able to find organic blue corn meal at your grocery store and that is what I recommend. Enough about that, back to the deliciousness that is the blue cornbread muffin. These muffins come together quickly and make a great side to soups, salads, basically anything. Give these a try for Thanksgiving (it is November now, after all) to accompany Thanksgiving dinner. I’m picturing them making a glorious combination with some turkey and homemade mac and cheese.
Sometimes I forget how satisfying a frittata can be. Aside from being a quick meal, it is a great use to use up vegetables (and anything you want to put in it) that look like they’re getting ready say goodbye. Have lots of half used veggies you need to cook? Throw them in a frittata! Can you sauté vegetables? Can you add eggs to said sautéed vegetables? Can you put that combination in the oven? If you answered yes to those questions, you can make a frittata! If you answered no, well, I want to help you. A frittata is basically a crustless quiche. Along with the fact that this is not made with heavy cream, this is a much healthier alternative to a quiche. It is filling enough by itself, but you can also serve it with baby arugula salad or toast.
Growing up in the midwest, apple picking was a popular fall activity. Southern California does not quite have the same apple picking appeal, but in an effort to make it feel a little like home, I like to travel to Julian, CA, and visit their apple orchards. Julian is a cute, little mountain town that is known for their apples. Some great cider comes out of there if you’re a fan… California is experiencing a severe drought right now, so there were only two orchards open this year. We made the best of it and were able to come back with a bag of (fairly small) apples. There’s no way we can eat all of the apples before they go bad without cooking them, so I used some of our haul to make a healthy breakfast muffin. These less guilt muffins are quick to throw together and you get apple in every bite. An apple muffin a day keeps the doctor away. Continue reading
Sometimes you’re going to have a busy week and need something filling that can go a long way. Butternut squash lasagna is your meal. This butternut squash lasagna was not only filling, but reheats well, making it great leftovers for lunch or dinner later in the week. Don’t be intimidated by the number of steps, it is really easy to make (and easier to eat…). I’m glad I took a break from sweet potatoes to make this lasagna and I love that I can be
lazy efficient with my time by getting many meals out of this one dish. If you own one of the best vacuum sealer, saving the leftovers has never been easier. Happy Meatless Monday!
Sometimes you just want to eat a grilled cheese. Adding tomatoes and homemade pesto to the grilled cheese makes it an acceptable adult dinner in my opinion. If you haven’t made pesto at home before, you’re going to be surprised at how easy it is and tastes way better than store bought! If you are a fan of kale, a great modification is replacing half of the basil with fresh kale. Grab the last of your heirloom tomatoes, dust off your food processor, and let’s get cooking!
Kugel is a traditional Jewish dish eaten at holidays. Growing up, I had the opportunity to eat kugel with my friends celebrating Jewish holidays. I’ve been told that there’s endless variations of kugel, but one of the most common versions has raisins. I have an aversion to raisins (in that I do not like them), so I made mine with apples. If you have not had kugel before, I highly recommend giving it a try! With Yom Kippur coming up, this week is a perfect occasion to try it for breaking the fast once Yom Kippur is over (and if you aren’t observing, you can make it whenever you choose). You can eat it for breakfast or as a side dish for dinner. It is slightly sweet, noodle tastiness.
It’s Meatless Monday folks!
This is my first time cooking with eggplant. It was surprisingly easy and super delicious, who knew right? In fact, this was my first time even eating eggplant, and lightly battered and covered in sauce and cheese is the right way to eat just about anything for the first time. Every time I see an eggplant recipe, I’m always reminded of the “Friends” episode where Monica accidentally accepts a kickback of steaks and an eggplant and then gets fired. It gave me a strange aversion to my new purple friend. This recipe is fairly easy, and if you’re cooking for yourself or only a few people, it freezes quite well. After this, I’m totally on the eggplant band wagon (wait, it that a thing?).