All Things DELICIOUS!

Hey there, Hell If I Gnaw friends!  Well, it has been a fun weekend.  One of my best friends came for a visit for one of the nights and we had a blast.  I was able to keep up with my clean eating (plus a few cocktails).  What can I say?  I am a 30 year old gal, and I am still not willing to give up a few cocktails on the weekend!  I pretty much stuck to wine, but also slipped in a bloody mary and a pure strawberry daiquiri.  Before you flip out on me, let me tell you why I chose these two "splurge" beverages.  The bloody mary was made with 100% pure tomato juice, spices, vodka, and a touch of Guinness.  I didn't know about the Guinness part until after I had slurped it down.  Otherwise, not a bad choice considering the juice is packed with good nutrients and it was not some sugary drink.  I made the strawberry daiquiri myself using none other than my favor kitchen appliance, my VitaMix.  Ingredients you ask?  Frozen strawberries and rum.  That is it, folks.  No icky syrups or sugar.  No nasty mixer with God knows what in it.  Just strawberries and rum.  Now, I am not suggesting that this is the healthiest choice in the world.  BUT, when you are going to have a cocktail, it may be a lesser evil AND you get in your fruit servings for the day!

While my friend was here, we talked about my blog.  We have a very honest relationship.  She shared with me that the cashew "cheese" on the blog looked "absolutely disgusting" and stated that she had started to wonder if I was losing it.  This, of course, led to me insisting that she try it.  She took her first bite with celery and then asked if she could double dip (read: she liked it).  She then somewhat sheepishly asked if I had anything else she could try the cashew "cheese" on.  I toasted her a piece of sprouted grain bread and topped it with the cashew "cheese".  After devouring it, she asked for a second piece!  She admitted that the cashew "cheese" was pretty amazing and addictive.  Score for me!  Her only suggestion was that I stop calling it "cheese" which grosses her out and possibly rename it "cashew spread" or "cashew dip" ... I'll take that into consideration.  ;)

I'd say she likes it.  A lot.

 
While my buddy was here, we hit up one of my new fave restaurants that serves vegan and gluten-free options.  I ordered the Buckwheat "Bean" Burrito described on the menu as, "A living gluten-free spinach and sun-dried tomato wrap filled with "beans" made from almonds and buckwheat, topped with cashew cheese, mixed with greens, tomatoes, and onions.  Served with house made gluten-free corn chips, fresh salsa, and grapes."  It was realllllllly yummy.  I am still unsure why they could not use regular beans ... gluten I am guessing?  Regardless ... delish.  And those corn chips?  I have GOT to get the recipe.  They tasted so clean.  I do not live in a place with a lot of restaurants that cater to the healthy-minded, gluten-free, whole food, or vegan folks, so I feel really lucky to have found this gem.

So, with it being Sunday and all, I decided to try a few new recipes that will leave me plenty of leftovers throughout the upcoming week.  The first recipe I tried is adapted from one I got from the Once Upon A Chef website.  The recipe is for "Black Bean Salad with Corn, Red Peppers, Avocado, and Lime-Cilantro Vinaigrette. Listen up when I say ... you do NOT want to miss out on this one!

Black Bean Salad with Corn, Red Peppers, Avocado, and Lime-Cilantro Vinaigrette

Ingredients:

• 2 15 oz. cans of black beans, drained
• 4 ears fresh corn, cooked, cooled, and cut off of the cob (see below for help with this)
• 2 red bell peppers, diced
• 6 cloves of garlic, put through garlic press or minced
• 1 medium shallot, minced
• 2 teaspoons fresh ground sea salt
• 1/2 teaspoon cayenne pepper
• 6-8 teaspoons cold-pressed extra virgin olive oil 
• juice of 2 limes (at least 8 tablespoons)
• 1 teaspoon lime zest (see below for help with this)
• 1/2 cup of fresh cilantro, plus more for garnish if you wish
• 2 Haas avocados, diced

Preparation Instructions:

• Put all ingredients except for avocado into a large bowl and mix.  I tossed my ingredients together with two large spoons.
• Add avocados to mixture and lightly toss so that the avocados don't become mushy.  

Tips and Notes: 

I was very tempted to use frozen corn.  I even had it in my cart, but I put it back.  That voice in my head kept saying, "If you are going to do this, then do it right, damn it."  So I did.  I had never actually cooked fresh corn before and had no idea how to do it.  Plus, it sounded like a hassle, and I hate hassle.  Despise it. Once again though, I am learning that so many of these things that I was afraid to do are really truly simple.  How much more of my life have I been missing out on?  Something for me to ponder.  Anyway, as for the corn, it was ridiculously simple.  I decided to use the microwave because, again, I hate hassle.  I also hate doing a pile of dishes.  I got the instructions for cooking the corn in the microwave from the Cooks Website.  Go there to get instructions for making your own in the microwave.  There are a million other ways to cook corn too (well at least 5)... you can grill it, boil it, bake it, pressure cook it, and even put it in a crock-pot.  Do whatever floats your boat.  Just go for fresh ... it is worth it.  

As for zesting a lime?  I had no idea what the hell that meant.  I googled it and got this video, making it a very easy thing to do.  I just wish I had knives as good as the guy in the video... and a chef in my kitchen with that accent.  Sorry, I digress.  

Lastly, if you are not going to serve this right away, you may want to wait until right before you serve it to add the avocados so that they are bright green and not mushy.  The longer this mixture (with or without the avocado) sits in the refrigerator, the more intense the flavors get (read: YUM).  

On to my next recipe ... a fantastic find from the Recipe Rebuild Website.  I am talking about what the site calls "Zucchini 'Pasta' Salad".   I would prefer to call it "Zucchini 'Pasta' Pomodoro", because that is pretty much what it tastes like!  I keep putting "pasta" in quotes because there is absolutely no pasta in this dish at all.  The "pasta" in the recipe is made from fresh julienned zucchini, making this a fresh and delicious recipe.  Vegan too.  I slightly modified it, but just barely.  You will like this one!

Zucchini Pasta Pomodoro

Ingredients:

• 4 medium zucchini
• 5 tablespoons cold-pressed extra virgin olive oil
• 6 garlic cloves, pressed through garlic press or minced
• 2-3 pints (typical container is 1 pint) ripe grape tomatoes
• garlic salt to taste (I like quite a bit)
• red pepper flakes to taste (I like a lot!)
• 1 large handful of fresh basil leaves (torn apart or chopped)

Preparation Instructions:

1.  Julienne the fresh zucchini and put it in a large bowl.  I did not cook mine because I like it like I like my pasta ... "al dente", meaning a little firm.  However, you can cook your zucchini first by blanching it for 30 seconds, or, cook it in the microwave after it is julienned to soften it bit (and warm it up, which you will likely need to do anyway).  I realized when I went to do this that I didn't have anything with which to julienne.  I honestly didn't even really know what that was but used my context clues to figure out that it meant cutting veggies into long pasta-like strips.  Luckily, Bed Bath and Beyond is less than a mile from my front door.  So, I took off, sans shower and bra, and made it in and out of there in less than 5 minutes.  Luckily, I didn't see anyone I know!  I bought a Titan julienne peeler, which works amazingly.  I highly recommend it.  

2.  Add basil leaves to the bowl either chopped or just roughly torn apart a bit.

3.  Cut grape tomatoes in half and set aside.  

4.  In a large skillet, heat olive oil over medium heat.  Add garlic and sauté until sizzling.  Do not let the garlic burn or get brown or else it will lose its good flavor and get bitter.  

4.  Add grape tomatoes, garlic salt, and red pepper flakes to the pan and cook over medium heat for approximately 5 minutes or until the tomatoes are warm and starting to get soft.  

5.  Pour tomato mixture over the zucchini.

6.  Toss and serve!  

People, this stuff is YUMMY.  And, there is a ton of it.  I love how the shape of the zucchini really tricks my brain into thinking I am eating pasta.  Getting to twirl it in my fork and everything ... pretty sweet.  I hope you like it too! 

I have been a busy bee in the kitchen today and you know what?  It feels good.  It feels really good to be working at creating such healthy and delicious food that I know is making a difference for my health and my body.  I am off to take the dog for a quick walk and then settling in for the night.  Thinking of you all and wishing you the best as we get ready to start a new week!  Keep gnawing!