Roasted Brussels Sprouts with Farro

I know I'm a little late to jump on the whole grains bandwagon (it's a real thing), but you will never be too late to try farro.  Farro is a type of wheat that has an amazing texture, it's easy to cook, and it's good for you.  The only problem you may have with it is finding it in your grocery store. 

And brussels sprouts?  Yes, I was late on that one too.  Here's my advice for you with brussels sprouts: don't cook them before you have guests come over.  Although they are tasty, they are also a little stinky.  No one wants their guests to come in and start sniffing around.  Literally. 

So there you have it.  That is all I know about these two ingredients.  Oh wait!  I also know that when you combine them with some basic ingredients you have on hand, a simple dinner ensues!

ROASTED BRUSSELS SPROUTS with FARRO

1 c. farro

1 lb. brussels sprouts

4 carrots

1/4 c. sunflower seeds

3 Tbsp. olive oil

salt & pepper

1 Tbsp. agave (you could substitute with maple syrup)

1 Tbsp. balsamic vinegar

1.  Trim the ends of the brussels sprouts and remove any yellow leaves.  Cut in half.  Peel and cut carrots in 1 inch sections.

2.  In a large ziploc bag, toss brussels sprouts, carrots, sunflower seeds, olive oil and salt & pepper.  Spread onto a cookie sheet in an even layer and bake in a 400˚ oven for 30-45 minutes, tossing every 5-7 minutes to cook evenly.

3.  While the vegetables are cooking, add farro to 2 1/2 c. salted water in a medium saucepan.  Bring to a boil.  Reduce heat to a simmer.  Cover and cook for 20-30 minutes (depending on how tender you like your farro).  Drain if there is any water left in the pan.

4.  Toss vegetables with agave and vinegar and serve on top of a bed of farro.

Spinach Pineapple Banana Smoothie

It's beginning to look a lot like summer!  It's already muggy and uncomfortable in DC which leaves me wanting to eat all my meals in iced, liquid form.

A couple weeks ago, I made this berry spinach smoothie, and after that, I couldn't stop putting spinach in every smoothie!

This time, I tried it with banana and pineapple.  The pineapple is sweet enough that you don't need to add any extra sweeteners.  It's so simple and delicious.  It's the perfect summertime snack to sip on while sitting out on the deck.

SPINACH PINEAPPLE BANANA SMOOTHIE
1 big handful spinach
1 banana
1 heaping cup pineapple
1/2 c. milk
ice*

*Use ice, if you are using only fresh fruit.  If some or all of your fruit is frozen, you can omit this.

1.  Load up your blender, spinach first.  Blend until smooth.

Whole Wheat Chocolate Chip Cookies

I'm back!  You may have noticed that I've been out of commission for the past week.  Maybe you didn't.  I'm going to pretend like you did to make me feel better :)

We've been busy.  We went to Colorado to look for an apartment, we checked off some more items from our DC Bucket List, and we went to West Virginia to get some climbing and camping in before leaving the East Coast (for good?).

But that's not really an excuse.  I'll make it up to you with cookies.  Cookies fix everything.  And these cookies have a secret.  They're healthy!  Ok not really healthy at all, but they're healthier than normal chocolate chip cookies...so you can eat more!

WHOLE WHEAT CHOCOLATE CHIP COOKIES

Recipe adapted from Tollhouse

1 c. whole wheat flour

1 1/4 c. all purpose flour

1 tsp. baking soda

1 tsp. salt

1 c. vegetable shortening

3/4 c. sugar

3/4 c. packed brown sugar

1 tsp. vanilla

2 eggs

2 1/4 c. chocolate chips

1.  Combine dry ingredients.  Set aside.

2.  Beat together shortening and sugars.  Add eggs one at a time.  Add vanilla.  Add dry ingredients.

3.  Stir in chocolate chips.

4.  Bake at 375˚ for 9 minutes.  Cool on a wire rack.

Avocado Pesto

Sometime last year, Austin and I made a bucket list.  Not a full on bucket list with things like: "travel the world" or "skydive" but this one was more focused.  Just a Washington DC bucket list.  About 20 things that we wanted to do in the city before we moved back to the mountains.

Well, now that we are moving in a little over a month to Colorado, this bucket list feels more like a daunting task hanging over our heads and less like a fun way of site seeing.  Now we have a mission.

We still have to visit the White House, the Pentagon, the Capitol, and all the Smithsonian museums that we've missed.

Last weekend, we crossed one item off the list though.  We took a duck tour of the city.  You ride around a World War II amphibious vehicle through the Mall and then into the Potomac and back around the city for 90 minutes.  Captain Wayne pointed out all sorts of interesting stuff that we never would have noticed even though we've walked by them a million times.  Austin even got to drive it!  Sure, you look goofy doing it, but don't let that deter you from having a good time.  Best part?  The captain gives you a "quacker" halfway through :)

I've got no good way to tie that story together with this recipe for Avocado Pesto Pasta.  Sorry, I've got nothing for you.  Well, that's not exactly true, I have a delicious, easy, weeknight meal for you :)

AVOCADO PESTO PASTA
Recipe slightly adapted from A Cozy Kitchen
1 handful fresh basil
2 cloves garlic
1 avocado
juice of one lemon
1 T olive oil
1/4 c. parmesan (I used a parm/asiago mix) + more for on top
1/2 box linguine
salt & pepper to taste

1.  Bring water to a boil and cook noodles according to package directions.

2.  While pasta is cooking, place all other ingredients in food processor.  Blend until well combined and smooth.

3.  Mix avocado mixture with drained, hot pasta.  Top with parmesan, salt and pepper.

Purple "Green" Smoothie

I spotted the space shuttle this morning as it flew over DC!  I ran out of work (it's my last week of work anyway, what do you expect?!) and walked down to the bridge to watch it fly over.  Granted, I probably would have gotten a better view looking out the CEO's office like everyone else in my office did, but oh well.

I didn't think I would care so much about the space shuttle but watching it fly over today to be decommissioned, knowing this could be the last time in a long time that the US goes into space on its own vehicle, was really sad.  It's like saying goodbye to an era.

I'd like to bring back the space age (minus the duck-and-cover drills).  And let's bring back the Jetsons while we're at it!  In the second space age, all of our food will come in liquid form probably.  Better start getting used to it now.

This smoothie has spinach in it.  Before you turn up your nose just hear me out.  This smoothie has spinach that you cannot taste at all.  This is definitely a whole meal, blended together, and slurped through a straw.  Total space food.

PURPLE "GREEN" SMOOTHIE
1 big handful of washed spinach
1 1/2 c. peaches*
1 c. strawberries*
1/2 c. blackberries*
1/2 c. milk
*Use fresh or frozen fruit.  If all fruit is fresh, add some ice to your smoothie.

1.  Place all your ingredients into the blender (put the spinach in first so it will blend it up better).  Add extra milk as necessary to make it the desired consistency.

Blue Plate Omelette

I've discovered a few things in my years of cooking.

1. Cake for breakfast is the best idea you will have all day.  Every time.

2. Pie for breakfast is the second best idea you will have.  

3. Eggs are a much more accepted breakfast item.

But you know what?  No one says, "That was a piece of egg" or "Easy as eggs."  It's because eggs are kind of hard.  Especially when you want them to come in omelette form.  I would say that 90% of the time I try to make an omelette, I end up with a "scramble."  

But sometimes it works out.  And sometimes it works out really well.  Like when you put fresh asparagus, squash, tomatoes, and hollandaise sauce inside them.  

BLUE PLATE OMELETTE

2 or 3 eggs

2-3 asparagus, cut in 1 inch pieces

1/4 c. chopped squash

1/4 c. chopped tomato

1/4 c. shredded cheddar

1-2 Tbsp. hollandaise sauce (I bought mine pre-made from Trader Joe's but you could make your own.)

salt and pepper to taste

1.  In saucepan, quickly saute squash and asparagus in a little bit of olive oil.  Set aside.

2.  Beat eggs.  Pour into skillet over medium low heat lined with olive oil or butter.

3.  Cook eggs in even layer until bottom is done, but top is still runny then add your cheese and veggies.  

4.  Fold omelette in half.  Once the eggs are cooked through, remove from pan.  Pour hollandaise sauce over the top.  (I added mine to the middle of the omelette and it melted - kind of messy!)

Cinnamon Banana Pancakes

I woke up this morning and completely, 100% wanted to stay in bed.   Obviously, most days when my alarm goes off at 5:30a.m., I want to stay in bed, but today I really really wanted to keep sleeping.

I only have 9 days left of work and they could NOT be going by any slower!  Only 9 days between me and campfires, climbing ropes, fresh air, and mountains!

To say that I'm losing my motivation, would be an understatement.  

So tomorrow, can we "make banana pancakes and pretend like it's the weekend, now?"  (Remember that Jack Johnson song!)  Pretty please?

CINNAMON BANANA PANCAKES

2 eggs, well beaten

1 1/2 c. milk, scant

2 T. shortening, melted

2 tsp. vanilla

2 c. flour

3 tsp. baking powder

1/2 tsp. salt

1 T. sugar

1 T. cinnamon

2 medium bananas

1.  Mix together eggs, milk, shortening, and vanilla.

2.  Add dry ingredients and mix until just smooth.

3.  Pour onto a greased (or even better, buttered) skillet.  Add slices of banana on top of the pancake.

4.  Once bubbly, flip pancake over and cook until both sides are lightly browned and cake is cooked all the way through.

5.  Serve it up with butter or peanut butter and syrup.  

Feels like the weekend already, right?!