Weekly Eats

What I did and what I ate:

Sunday

Lunch: Salmon cakes and fried eggs

Dinner: Roasted chicken served with lima beans and corn.

Monday

Lunch: Guacamole with tortilla chips. Leftover lima beans and corn.

Dinner: Yesterday was my youngest brother, Isaac’s, 21st birthday and he came over for dinner along with my Mom and my other brother Ben. (I missed my 2 sisters!!! **insert scream here**) We made  Homemade pizza. One vegetarian version with spinach, sliced asparagus, sliced shallots and mozz cheese. One with spinach, crumbled italian sausage, sliced shallots and mozz cheese. For dessert: buckwheat brownies with walnuts and semi-sweet chocolate chips.

Tuesday

Lunch: Quinoa salad with pinto beans, 1 zucchini diced and lightly sauteed, 1 teaspoon cumin and 1 teaspoon chili powder . Served with a dallop of leftover guacamole and a few sprinkles of cheese.

Quinoa salad with guacamole

Dinner: Spaghetti with turkey meatballs and a homemade tomato sauce: diced tomatoes, tons of garlic, shallots. Broccoli on the side.

Wednesday

Lunch: Out to eat

Dinner: Out to eat (again!) at Haiku.

Thursday

Lunch: Leftover quinoa from Tuesday.

Went to visit my friend Dana and her adorable twins Sarah and Leah!

Me and the Holt girls

Dinner: Collard greens and roasted shrimp with grits!

collards, grits and shrimp

Friday

Lunch: Went grocery shopping at Whole Foods and got the salad bar for lunch.

Dinner: Whole roasted red snapper (I did the Asian version)! Steamed broccoli and cauliflower sprinkled with nutritional yeast. Leftover grits.

Saturday

Lunch: We decided to take off to Virginia Beach for a night trip. It’s only about an hour and a half drive from where we live! Stopped at Doc Taylor’s as soon as we got into town and I had a $2 bloody mary and a grilled veggie wrap! Well ok…2 – $2 bloody marys! A great little spot!

Dinner: Enjoyed a big bowl of shrimp pho and some raw oysters at Tautog’s. Then we went by our friends house and around 10pm went out to Abbey Road for some music.

me in va beach

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Buckwheat, Oatmeal Pumpkin Cookies

Devin’s girlfriend, Rachel, came over today and since I’ve been craving cookies I decided to get them to help me! I got everything out and then sat down and gave them directions and snapped pictures.

Devin and Rachel making cookies

I asked her to add the dry ingredients a little at a time and she took it literally by adding 1 tablespoon at a time. It was cute but Devin was tired of stirring!Devin and Rachel

Cookie – cookie – cookie!

Buckwheat, pumpkin white chocolate chip cookies

Buckwheat, Oatmeal Pumpkin Cookies

  • 1 3/4 cups of rolled oats
  • 3/4 cups of flour
  • 3/4 cup buckwheat flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/8 tsp ginger
  • 3/4 cup of white sugar
  • 1/4 cup of brown sugar
  • 1/2 cup of unsalted butter, soft
  • 1 egg
  • 1 cup of canned pumpkin
  • 1 1/2 cups of white chocolate chips

Method

  • Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat (I used parchment paper).
  • Combine the flour, oats, salt, baking soda, cinnamon, cloves, nutmeg, and ginger together in a bowl. Mix until well combined.
  • Using a mixer, beat the sugars together with the butter and egg until cream smooth. Add the pumpkin and stir until well combined. Add the oat mixture into the pumpkin mixture until just combined then add the white chocolate chips until well mixed.
  • Drop spoonfuls of the the dough onto the prepared baking sheet. Place into the oven and bake for 10-12 minutes. Remove from the oven and let cool for 2 minutes before moving the cookies to a wire rack to cool. Serve with ice cold milk if desired. Enjoy.

Adapted from For the Love of Cooking

Vegan Apple Crisp

My sister Zandria and I made Sunday brunch for a few friends last week. When I was thinking about the menu I wanted to make something sweet but not “french toast and pancakes sweet”. My sister and my mom try to stay away from gluten so that eliminated a lot of possibilities (without having to spend extra time and money stocking up on new flours and ingredients). I wanted to use up extra apples laying around and it was Zan that came up with the idea of using my buckwheat flour…ta-da!…vegan apple crisp was born!

We studied several recipes and I wrote up one of my own on my Google Docs. That’s what I was checking on here while simultaneously pouring honey:

Me checking my recipe while pouring honey at the same time

It’s so great that I had my sister in the kitchen taking pics of me! I wish we had one of her!

Focusing on the honey measuring

I melted the coconut oil for a second by setting the jar in a small saucepan of boiling water. It made pouring it a breeze! (note: coconut oil is usually soild)

close up on measuring coconut oil

The end result was yummy! It was juicy and the “crisp” part was crunchy and just sweet enough due to the honey, almonds and pumpkin seeds. Perfect with the frittata and sausage that we prepared to go with it.

Vegan apple crisp

Vegan Apple Crisp

  • 6 medium fuji or honey crisp apples
  • 1 lemon, juiced
  • 1 1/4 cup buckwheat flour
  • 2 pinches kosher salt
  • 1/2 cup sliced almonds
  • 1/2 cup raw pumpkin seeds (pepitas)
  • 1 1/2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 cup local honey
  • 1/4 cup (4 tablespoons) coconut oil

Method

  • Preheat oven to 350 degrees. Wash apples, core them and cut them into chunks. I used organic apples and did not peel them. Squeeze the juice of one lemon over the apples and toss to combine. I used the 13×9 dish that I baked the apples in as my bowl.
  • In a separate bowl combine buckwheat flour, salt, spices, almonds and pumpkin seeds and stir. Add coconut oil, vanilla and honey and stir until well combined. Spoon it in chunks over the apples and spread to cover. Cover the top of the dish with foil and bake for 35 minutes. Remove foil and bake for another 15 minutes.

Buckwheat Brownies

Buckwheat brownies

This is maybe hard to admit…whatever the right words are…but these brownies are better than my “brownies from childhood”! I think it’s the buckwheat!

Words cannot describe the fudgey, rich chocolate-y, chewy goodness of these brownies! The buckwheat flour adds to the chewy factor. It makes me wonder why all brownies aren’t made with buckwheat flour?

What is buckwheat? It’s not a grain like you would think. It’s a fruit seed in the rhubarb family. They are high in magnesium…which is good for you for many reasons…hey, I’m not a nutritionist but I’m trying to learn!

Here are the buckwheat brownies before they were baked. I didn’t have the walnuts that the recipe called for so I decided to use dots of the homemade chocolate hazelnut butter that I made.

Buckwheat brownies (before baking)

Buckwheat brownies

Buckwheat Brownies

  • 1 stick organic, unsalted butter
  • 1 cup organic raw cane sugar
  • 2 eggs
  • 1/2 teaspoon organic vanilla extract
  • 3/4 cup cocoa powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1/2 cup (heaping) buckwheat flour
  • 2/3 cup organic walnuts (or 1/4 cup chocolate hazelnut spread, divided)

Method

  • Preheat the oven to 325 degrees.
  • Prepare an 8×8 square baking dish by rubbing coconut oil around the bottom and sides.
  • In a small pot, melt the butter over low heat. Add the sugar and cocoa powder, stirring until combined. Pour into a medium bowl and allow to cool slightly.
  • Add vanilla and eggs and stir well to combine.
  • Add buckwheat flour, salt and baking powder and stir well for about 2 minutes, making sure to incorporate anything that may have stuck to the side of the bowl.
  • This is the point where you can fold in walnuts if using. I decided to use 9 dallops of my chocolate hazelnut spread.
  • Pour batter into the baking dish and spread evenly.  Bake for 28 minutes or until a knife comes out clean. When done, remove immediately from the baking dish and allow to cool completely before cutting/serving.

Recipe adapated from CA Organic Foodie

Rassawek Wine and Heritage Festival

Travis, Devin and I met my mom and brother Isaac today to check out a wine festival in the country today at Rassawek Vineyard. It was a beautiful day…78 degrees, sunny, cool in the shade…it just couldn’t have been any nicer. The event was a on simply gorgeous property off of Route 6 in Goochland County. There were horses, old cars and farm equipment on display, local handmade goods for sale, live music, good food and of course wine tastings! Not just wine tastings from the vineyard that sponsored the event but also from 9 local wineries! Travis got to drive an old antique (like 1920’s old) Ford truck that was was for sale. He showed a little interest and the owner let him take a spin. We had yummy smoked barbecue, fresh churned ice cream and sangria to wash it all down. It was fun to meet the vendors and others who have so many interests and talents!

I don’t have any pictures because my phone has no service out there (thanks Sprint!!) and I haven’t been able to locate the battery charger for my digital camera but I did grab a couple of cool items I wanted to share here. I do wish that I had a group shot of us to share! Next time!

The first are some herb mixes from Forrest Green Farm. I tasted the ranch dressing and was hooked! All you do to make it is mix 1 tablespoon of herbs from the packet with some buttermilk and a little sour cream. Give it a shaky-shake and it’s done! All of the contents of the packets are grown on their farm and they are all organic.

I also got a bag of buckwheat flour. The vendor had 100 year old equipment that was milling it right there for us to watch. How cool is that??!!

Lastly, I got a planter made of handmade pottery for $15! The lady that made the pottery had tons of different pieces out and was also working on new stuff and doing demonstrations. I was so excited about it that I forgot to get her card! I hope that I run into her again so I can give her proper credit for such beautiful work. When I got home this evening I planted some Greek Basil that had been stuck in an ugly temporary pot. It’s too pretty to put outside!! 🙂