Recipe Fridays: Key Lime Pie

With the surprisingly spring-like weather popping up this week, I'm starting to get spring fever! That means one thing: delectable warm weather treats like key lime pie. I've been searching for a quick, easy recipe, and I found the perfect one from Emril Lagasse. Trust me, this pie will disappear in a matter of minutes.

Crust (by the way, this is a great crust recipe to have on hand for other pies):

1.5 cups graham cracker crumbs (which is basically one of the packages of graham crackers in a box)

1/2 cup sugar

4 tablespoons (1/2 stick) butter, melted and cooled

Mix these ingredients and then press into a 9-inch pie pan. Bake at 375 for 20 minutes or until golden brown. Let crust cool to room temperature.

Filling

2 cans (14 oz) of condensed milk

1 cup of key lime or regular lime juice

2 eggs

Stir until everything is fully blended. Pour filling into the cooled pie crust. Bake at 325 for 15 minutes. Then chill in fridge for at least 2 hours.

Topping (this is what I find really interesting about this recipe--omit if you like)

1 cup sour cream

2 tablespoons powdered sugar

Lime zest

Mix sour cream and powdered sugar. Spread on top of pie after it has cooled. Sprinkle with lime zest and serve.

Recipe Fridays: Quick Navy Bean Stew

With all the temperatures dropping and snow keeping everyone indoors, now is the perfect time for some steamy soup or stew to keep you nice and toasty. I made this extremely easy and fairly quick navy bean soup from good ole Martha. I added a zucchini and tweaked some minor things, but here's the original recipe. Here's what I did:

1 tablespoon olive oil
1 small onion, chopped
4 small red potatoes, cut into 1/2-inch pieces (I used a few small, a few medium as I like more potatoes!)
1 pound mushrooms, cut
1 zucchini, cut
1/4 teaspoon dried thyme
Salt
1 tablespoon tomato paste
2 cups water
10 ounces baby spinach leaves, rinsed well
1 can navy beans, drained and rinsed
1 tablespoon red-wine vinegar, optional
Ground pepper

Heat oil in a large pot. Add onions and potatoes; cook until onions are golden. Season with salt. Add the mushrooms, zucchini, and thyme. Season with more salt and cook until mushrooms, etc are tender. Add the tomato paste and water. Mix until tomato paste is blended. Cook that until the potatoes are tender (maybe 10-12 minutes). Add spinach, beans, and vinegar. Heat until spinach is wilted. Season with (more) salt and pepper. Serve hot!

Recipe Fridays: Asian Turkey Meatballs

Thanks to the newest issue of Everyday Food magazine for this delicious recipe. I modified it slightly since I don't like things too spicy and had no rice on hand. These were a great meal to stretch over a few days, and, always a plus, it's easy to make.

coarse salt
1 cup long-grain white rice (i didn't have rice so i used whole wheat orzo)
1 carrot, shredded
3/4 cup fresh breadcrumbs
1 1/2 pounds ground dark meat turkey or ground pork (i used a combo!)
3 scallions, white and green parts separated and thinly sliced
1/3 cup chopped fresh cilantro
4 tsp fish sauce
4 tsp hot-pepper sauce (i thought that was too much so i used 2 tsp)
4 tsp sugar
1 large garlic clove, minced
2 tsp veggie oil
lime wedges, for serving

1. preheat oven to 450. cook rice (or orzo!). remove from heat and top with carrot. let stand, covered, 5 minutes, then stir in carrot (and i put the scallion greens in at the same time, but you can also put them on right before serving).
2. meanwhile, combine breadcrumbs and 3 tbp water. let stand for 5 minutes. add meat, scallion whites, cilantro, fish sauce, hot pepper sauce, sugar, garlic, and 1 1/2 tsp salt. gently mix to combine and form into about 12 meatballs.
3. in large nonstick skillet heat 1 tsp oil over medium-high. in batches brown meatballs on all sides, about 10 minutes (add up to 1 tsp oil as needed). transfer to rimmed baking sheet and bake until cooked through, about 10 minutes. serve meatballs with rice and lime wedges.

Recipe Fridays: Baked Mac and Cheese

As temperatures drop and the seasons change, it's time for warm comfort foods. I recently tried my hand at Ina Garten's Mac & Cheese (she's always got great recipes). I made some modifications (took out the tomato and added in bacon and mozzarella cheese). Feel free to experiment!

1 tablespoon salt+enough to salt the water
veggie oil
1 pound elbow macaroni
1 quart milk (aka 4 cups)
8 tablespoons unsalted butter
1/2 cup all-purpose flour
0.6 pounds) Gruyere cheese, grated

0.4 pounds mozarella, grated
8 ounces extra-sharp cheddar, grated
1/2 teaspoon ground black pepper
1/2 teaspoon nutmeg
1 1/2 cups fresh white bread crumbs (made from 5 slices white bread, crusts removed and grated)
bacon!

1. Grate cheeses.
2. Grate bread.
3. Preheat oven to 375. Bring a large pot of salted water to a boil. Drizzle veggie oil into the boiling water (a couple tablespoons). Add the macaroni and cook according to package instructions, 6-8 minutes. Drain well.
4. While the noodles boil, begin to heat the milk in a small saucepan...but DO NOT allow it to boil. 5. (I waited for my noodles to drain so I could use the same big pot for this step) In a large pot melt 6 tablespoons of butter along with the flour. Cook over low heat fpr 2 minutes, stirring with a whisk (or spoon if you don't have a whisk).
6. Then whisk in the hot milk and cook for 1-2 more minutes, stirring/whisking until smooth and slightly thicker.
7. Turn off the heat under large pot.
8. Stir in 1 tablespoon of salt, the pepper, and the nutmeg.
9. Stir in the grated cheeses.
10. Add in the cooked macaroni and stir well.
11. Pour into a 9x13 (or 3-quart) baking dish.
12. Put the strips of bacon (uncooked!) on top--remember bacon shrinks as it cooks so feel free to use a lot!

13. In a small saucepan (or a microwave-safe bowl) melt the remaining 2 tablespoons of butter. Toss with the bread crumbs to coat evenly.
14. Sprinkle bread crumbs over the top of the macaroni caserole.
15. Bake for 30-35 minutes (cheese should be bubbly and bacon baked).

Recipe Fridays: Nutella Milkshake

So this recipe is not rocket science. It's not gourmet. It's not inventive. It is simply to die for. A few months ago some friends and I went to Brooklyn Bowl for some good old fashioned fun. Not only is it a fantastic-looking venue, but the food is scrumptious--thanks to Blue Ribbon who runs the food there. And, lo and behold, they have a Nutella milkshake on the menu. It was heaven! I attempted to recreate it the other weekend to much success.

Warning: Once you taste the first sip, you'll want to have bucket loads. All the time.

Ingredients:

Vanilla ice cream

Nutella

Milk of your choice

In a blender, mix ice cream and milk until you get the consistency of milkshake you would like. I find that three parts ice cream to one part milk (or thereabouts) is best. Then add in a couple of spoonfuls of Nutella (again, as much as you would like). Blend well. Serve and drink immediately!

Recipe Fridays: Chess Pie

When the fancy strikes me (which is not often), I just have to bake a pie. There's something old-fashioned and homey about pies that makes baking them even more enjoyable. Last night I went and bought the ingredients to a traditional Southern pie: Chess Pie. It reminds me of the filling of pecan pie--only without the pecans. It's super easy, super tasty, and super sweet so make it to share with your friends, family, and neighbors.

1/2 cup butter
2 cups sugar
1 tsp vanilla
4 eggs
1 Tbsp cornmeal
1/4 cup evaporated milk
1 tsp distilled white vinegar
1 unbaked pie shell (unless you have more time, then definitely make your own pie crust!)

Preheat the oven to 425 degrees. Mix the butter, sugar and vanilla together. Then mix in the eggs, then stir in the cornmeal, evaporated milk, and vinegar. Stir until smooth and pour mixture into unbaked pie shell. Bake the pie in the oven (make sure you put the pie on a cookie sheet in case it spills over the crust) for 10 minutes. Then reduce the heat to 300 degrees and bake for 40 minutes. Let cool and serve.

Recipe Fridays: Apple-Blackberry Crumble

This is a fairly easy dessert to whip up. And lighter than a cake. Pick your fruit filling (berries, plums, peaches, even pineapple) and your nut (walnut, almond, pistachio, pecan) and get baking! I made a few of these this week--and this turned out to be tasty:

Crumble topping:
1/2 cup rolled oats
3/4 cup flour
1/2 cup light brown sugar
3/4 cup walnuts, chopped
7 tablespoons of butter, softened
pinch of salt

Mix the oats, flour, brown sugar, and salt together. Then add the nuts. Next, mix in the softened butter with your hands until everything is evenly moistened. Set aside.

Fruit filling:
3 lbs apples, peeled and cut into chunks
2 cups blackberries
3 tablespoons sugar
2 tablespoons flour
1 tsp vanilla
pinch of cinnamon, nutmeg, and salt

Mix all filling ingredients together in a bowl. Transfer the filling into a buttered 2 quart baking dish (or 8x8). Dot the top with 2 tablespoons of cut-up cold butter. Sprinkle crumble mixture on top of fruit. Bake until golden (40-45 minutes) at 375 degrees. Let it sit 10 minutes before serving.

Recipe Fridays: Berry Poke Cake

I have been on a baking kick for the past month or so. And because I don't have a lot of time to spend baking I have been using a lot of cake mixes from a box and adding things to spice it up. This Berry Poke Cake was something I remember my mom making when I was in high school. Quick and, of course, scrumptious!

1 box of yellow or white cake mix
1 box of jello--any flavor, usually strawberry (hence the "Berry" Poke Cake)
Cool whip or frosting

Bake cake as directed. When it's done baking poke holes into it, about half an inch apart. Make jello according to the directions (up through it still being a liquid). Pour the liquid mixture over the cake. Then chill the cake in the fridge for 3-4 hours. Top with cool whip/frosting and serve.

Recipe Fridays: Mango Paletas

The best way (or perhaps just the tastiest) to cool down in the summer heat is by eating popsicles, ice creams, and other frozen treats. Recently, in the foodie community I've noticed a resurgence in Mexican-style popsicles: las paletas. Not only are they easy to make, but they are relatively healthy. Full of fresh fruit, juices, and sometimes cream. Since I don't have my very own recipe I tried out one posted on iVillage (which is also below). Experiment with other unique flavors--tamarind, watermelon, coconut, pineapple, etc. Delicious!

3 ripe apricots

1/2 cup water

pinch of salt

1/3 cup sugar

1 ripe mango

1 tablespoon fresh lime juice

Cut up apricots. Put the pieces of apricot with the water and sugar in a pot. Heat until sugar dissolves; remove from heat and cool completely. Cut and peel the mango. Put the mango and apricot mixture in a blender and blend until smooth. Mix in lime juice. Divide mixture into popsicle molds. Freeze for at least 4 hours.

Read more about the popsicle and shaved ice trend here and here. And if you are in NYC try out these paletas.

Recipe Fridays: Payday Bars

I don't even want to touch my oven in this weather, so these are the perfect dessert bars to make. No oven cooking required. They're quick and easy and are a peanut lover’s dream. I dare you to eat only one piece!

1 jar of dry roasted peanuts
1 bag of peanut butter chips
1 can of sweetened condensed milk
Most of a bag of mini marshmallows (like 3/4 of the bag)

In a saucepan (or with the microwave) heat the peanut butter chips and milk until melted. Blend in the marshmallows; stir until melted. Add in the peanuts. Stir until all the peanuts are coated (note: it will be very ooey and gooey!). Spread the mixture into a 9x13 pan. Put it in the fridge to set and then cut and devour!

Recipe Fridays: Black Bean and Corn Salad

This salad is a flavorful summer salad that is a great addition to BBQs and fiesta dinner parties. The other great thing about this? The easy preperation!

1 1/2 cups frozen corn kernals
2 cans of black beans, rinsed and drained
2 tomatoes, chopped
5-6 green onions, chopped
1 avacado, peeled and chopped
About 1/2 cup cilantro, washed and chopped

Dressing:
1/3 cup fresh lime juice
1/2 cup oil
1 garlic clove, minced
1 tsp salt
1/8 tsp cayenne pepper

Make the dressing in a small jar or bowl. Shake it to mix all of the ingredients together. Let it sit while you put the salad together in a larger bowl. Once you have combined all the salad ingredients, pour the dressing over; mix well. Serve immediately, or chilled.

Recipe Fridays: Black Bean, Rice, and Feta Salad

This is my go-to side dish recipe. I take it on picnics, to dinner parties, and make it at home to enjoy. My mom makes it a lot, but I have slightly changed her recipe to adapt to my taste. I've included what she adds in with the optional note in case you'd like to try it. I also tend to eyeball and taste-test as I go along so think of these measurements are flexible!

1-2 cups of cooked rice
1 can of black beans, drained and rinsed
4-5 green onions/scallions, chopped (I like scallions so I add a lot)
8 oz feta cheese, crumbled (again, I usually add more cheese)
2-3 medium/large tomatoes, diced
1/2 cup of italian dressing (I'm a fan of Newman's Own); or 1/2 cup of olive oil and vinegar
Optional: chopped celery

Mix everything together in a mixing bowl. Chill for a few hours (or you can eat at room temp if you're hungry!).

Recipe Fridays: Orzo with Spinach, Feta, and Chicken

One of my go-to cookbooks when I'm in the mood for something new and quick is Everyday Food: Great Food Fast. It has a bunch of fairly simple yet delicious recipes. I recently tried the Orzo with Spinach and Feta, but added a few things. You can find the original (meatless) recipe here. Mine is as follows...

Half box of orzo
1 lb of spinach
2 boneless skinless chicken breast, cut into small pieces
1/2 cup feta cheese, crumbled
1/2 cup fresh mint, chopped
1-2 garlic cloves, chopped
Salt and pepper
Crushed red pepper, to taste

-Saute chopped garlic in olive oil. Add in chicken with salt, pepper, and crushed red pepper to taste. Cook until done. Set aside.
-Cook orzo according to package directions.
-In still boiling water with the orzo, add the spinach. Cook until wilted. Drain water.
-In a bowl mix your cooked chicken and garlic with the orzo and spinach. Add in feta and mint. Add salt and pepper to taste.
-Serve hot or chilled.

Recipe Fridays: Blueberry Smoothie

Now that the weather is finally getting warmer it's time for refreshing drinks: smoothies. Obviously you can substitute whatever fruit you fancy.

Equal parts (about 1/2 cup): Blueberries, Vanilla Yogurt, Milk

A few ice cubes

Bit of honey to taste or sprinkle of sugar

Blend all together in a blender. Pour and enjoy!

A great site for many many smoothie recipes is here.

A new fashion statement

At a magazine-hosted shopping event I attended recently, my friend and I came across these shoes. I don’t know whether it was the drinks we had imbibed or whether these shoes really were that amusing, but we snapped this pic specifically to share with you all. I know that studding in clothes and accessories is trendy now, but we were astounded that the studs on these shoes are actual sharp-pointed metal studs that could, in fact, break skin. We all know fashion is art, fashion is practical, and fashion is a way of self-expression; now, my friend and I declare, fashion can be used in self-defense. “Kick ‘em where it hurts” takes on a whole new meaning with these bad boys… or should I say, gals!

Recipe Fridays: Quick & Easy Tuna Salad

Sometimes in the hustle and bustle of life in a city I barely have time to sleep let alone cook meals. Once I realized what a drain buying lunch every single day at work was on my wallet I have been on the lookout for fast, simple, and cheap ways to bring lunches from home. My stepmom recommended this tuna salad twist--and even though I am not a fan of tuna salad, I like it. It can also make a great snack with crackers.

1-2 cans of tuna (depending on how much of this you want to make)
1-2 jalapeños (depending on how much spice you want)
one half - one whole small onion, yellow or red
a couple limes

-Drain the can of tuna and put it in a bowl.
-Cut up the jalapeños, discarding the seeds. Add to the bowl.
-Dice the onion and add to the bowl (add as much--or as little--onion per your taste)
-Cut limes in half and squeeze juice into the bowl.
-Mix everything together and refrigerate until ready to eat.

Recipe Fridays: Have S'More Brownies

Sometimes I get a hankering for a gooey, chocolatey s'more at the most random moments. Like in the middle of a city where I can't possibley roast marshmallows over a campfire. I admit, at times, I have resorted to making s'mores at home over a tiny candle or even shelling out fifteen bucks at a local restaurant to roast them tableside. But if you're looking for the taste without the fun of roasting marshmallows over an open flame, this is just the recipe you need. Plus, food in brownie form is always yummy.

1 box brownie mix

1 cup crushed Graham crackers

1 bag semi-sweet chocolate chips

Handful of large marshmallows, cut into small pieces (I use about 8)

6 more marshmallows, reserve for top

-Make brownie mix according to package directions

-Stir in crushed graham crackers

-Stir in cut-up marshmallows and chocolate chips

-Pour batter into baking pan. Put the 6 marshmallows on top.

-Bake according to directions on package

-Cool, cut into pieces, and eat!

Recipe Fridays: Brussel Sprouts Are Your Friend!

Last weekend I had brunch at this small, local restaurant in my neighborhood. All the food was incredibly fresh--especially the veggies. The veggies came from a local urban farm and were cooked to perfection. Besides the fact that the experience made me want to start up a mini-farm in my apartment so I could have fresh food all the time, it made me dream of brussel sprouts. I know what you're thinking...but brussel sprouts, when cooked correctly, can taste so unlike brussel sprouts that you can pop them like popcorn. Or at least eat them (and not toss them in the garbage). I have yet to discover this restaurant's recipe, but this one is pretty close. Experiment with it, enjoy, and dream of brussel sprouts!

24 small brussels sprouts

1 tablespoon extra-virgin olive oil, plus more for rubbing

fine-grain sea salt and freshly ground black pepper

Wash and trim sprouts. Cut them in half and rub with olive oil. Put 1 tbsp of oil in pan/skillet. Heat and place brussel sprouts in pan. Sprinkle with salt and pepper and cover pan. Let it cook for about 5 min. Once they're tender, uncover the pan, turn the heat up, and cook until the flat sides of the brussel sprouts are brown and carmelized. Sprinkle with more salt and pepper. Serve direct from the pan while they're warm. Good to have a side or as a topping to a fresh salad.

An Immortal Story: The Immortal Life of Henrietta Lacks

“Doctors took her cells without asking. Those cells never died. They launched a medical revolution and a multimillion-dollar industry. More than twenty years later, her children found out. Their lives would never be the same.” –Rebecca Skloot, The Immortal Life of Henrietta Lacks

The Immortal Life of Henrietta Lacks is one of the most intriguing, informative, and heartfelt nonfiction books I have read in a long time. From the first line on the cover (above) to the final sentence on the last page, my whole being was attuned to the incredible—and sometimes tragic—story of the origin and reach of HeLa cells. Not having been a science-focused student, I was not immediately familiar with what HeLa cells were—and how integral a part of medicine they still are.

Rebecca Skloot accessibly and lyrically details the history of HeLa cells--and the woman behind them--in her book. Briefly, the first immortal (self-regenerating) human cells to ever survive in a petri/culture dish were taken from the body of an African-American woman named Henrietta Lacks in Baltimore, Maryland in the 1950s at Johns Hopkins Hospital.

Recipe Fridays: Persian Yogurt Salad

I grew up eating this refreshing and satisfying salad (also called Mast-o-khiar) on it's own with bread and as a side with meals. It is very similar to Tzatziki. I kind of eyeball and taste test everything as I make it--do the same and tailor it to your liking.

1 large container of plain yogurt
1-2 cucumbers, peeled and diced
Generous scoops of mint
Generous scoops of dill
Salt
Pepper
Optional ingredients (I, however, never put these in it): chopped garlic/shallots

Mix the yogurt and cucumber in a bowl. Add mint, dill, salt, and pepper. Mix well. Chill and serve.