Project 365: Week 5

Jan. 28 - Finally, we got a little bit of snow this winter!

Jan. 29 - Snow and giant tree branches are the Dingo's favorite.

Jan. 30 - I've been reading up on food photography and I was really excited to go home and practice.

Jan. 31 - Found my favorite boots buried deep in my closet.

Feb. 1 - I have the best BFF ever!  That's homemade holiday jam!

Feb. 2 - Austin has had his eye on this bike for a long long time.  He talked to the manufacturer and they brought him one to test ride (it doesn't come out on the market until March) - hence the big smile!

Feb. 3 - Like everyone else in America, spent Sunday evening watching the Super Bowl.

Roasted Red Pepper Hummus

There's this thing that happens to me when I am invited to go to parties.  I never know what to bring.  Maybe you've been in this situation before?

Well, since I write a food blog, people kind of expect me to bring something over the top and better than anything they've ever had.  But then at the same time, I have this problem of being really bad at managing my time only before parties.  Any other time, I am really good at it.  I get where I'm going, on time.  Something about having a social event to attend, makes me late.

This usually means I am scrambling last minute to put something together, hoping that it turns out because if it doesn't, it's going to be really embarrassing when the "foodblogger" shows up with store-bought cookies.  

I think I've found a solution in this roasted red pepper hummus.  It's really fast and it also won't disappoint people who are expecting something good because of your reputation.

p.s. Remember this recipe when you are supposed to be over at your friend's house on Superbowl Sunday in 20 minutes and you're panicking.

ROASTED RED PEPPER HUMMUS
Recipe from Missy

1 can white beans

1 roasted red pepper (jarred or fresh)

juice from 1/2 lemon

2 cloves garlic

pinch salt

1.  In a food processor, blend until smooth.  Refrigerate and serve with cut up pitas.

Bandits' Nachos

Usually when you go to a restaurant and order nachos, this pile of chips come out.  It doesn't have nearly enough cheese.  There are way too many olives (but in my opinion, one olive, is too many olives).  And by the time you get to the bottom, the chips are all soggy and there are no toppings left.

It's a major problem.

Well, there's this one restaurant that knows how to do it right.  So, if you're ever in Park City, UT, you have to stop in at Bandits.  First of all, it is the only semi-affordable restaurant in the highly overpriced ski town.  Second of all, their nachos are practically worth the trip.

Every time Austin and I go home, Austin insists on going to get some Bandits' Nachos (and a giant mug of their "Cowboy Lemonade").  Austin's not really the type of person to have strong opinions, so when he insists on something - you kind of assume it's worth it.

There are a couple of things that make these (copycat) nachos special: baked beans and big chunks of tri-tip.

BANDITS' NACHOS
tortilla chips
cheddar cheese, shredded
1 tomato, diced
1/2 c. baked beans, drained
4 green onions, diced
1 lb. tri-tip
guacamole
sour cream
salsa

1.  Grill tri-tip to your desired "done-ness."  Cut into chunks.

2.  Place a piece of parchment paper on a cookie sheet.  Spread out an even layer of tortilla chips.  Cover with cheese.  Top with tomatoes, baked beans, green onions, and steak.

3.  Place under the broiler (on high) - watch closely so the chips don't burn - cook until the cheese is melted.

4.  Top with guacamole, salsa and sour cream.

Hot Spinach Artichoke Dip

I went to a happy hour for work last week.  It was at a brewery uptown and they catered the whole thing.  It wasn't really typical bar food.  It was way better than bar food.  Not greasy like normal.

Like I always do at any social gathering, I hovered around the food.  And don't think it's a method to get out of social interaction, because it's totally not.  It might be, except that every other person was also standing right next to the food.

Part of the reason everyone was acting like a vulture, was most likely because they had this awesome spinach artichoke dip.  It was so good that I had to make my own over the weekend and relive it.

You could make this on Sunday if you're having people over for a certain football game.  Just a thought.

SPINACH ARTICHOKE DIP
Recipe from Alton Brown
1 package frozen spinach
1 - 14 oz.can quartered artichoke hearts
6 oz. cream cheese
1/4 c. sour cream
1/4 c. mayonnaise
1/3 c. parmesan, grated
1/2 tsp. red pepper flakes
1/4 tsp. salt
1/4 tsp. garlic powder

1.  Defrost spinach and drain (according to package directions).

2.  Drain artichoke hearts.

3.  Microwave cream cheese for 1 minute to heat up.  Stir in all other ingredients.  Serve hot (microwave longer, if needed).

p.s. Here is a little video to brighten your day :)  It worked for me!

Project 365: Week 4

Jan. 21 - Unedited sunset over the Flatirons.

Jan. 22 - Day 12 of 40 days of yoga.

Jan. 23 - Wednesday was Winter Bike to Work Day - Austin rode up to work with me and we enjoyed our free bagels on Pearl St.

Jan. 24 - I had one meeting after another on Thursday.  This was the only 15 minutes of peace I got.

Jan. 25 - Driving home after tutoring German.

Jan. 26 - Dingo learned a new trick, "Target." - Then she got really excited when a woman tried to pet her and peed on her shoe.

Jan. 27 - I ate a lot of these!  (Recipe soon)

Sweet Potato Cinnamon Rolls

Today was winter bike to work day.  In Boulder, at least.

The city organized this event and there were different restaurants around town that were giving out breakfast to the people participating.  So, I signed up last night before I went to bed (in all honesty: it was 60˚ today so it wasn't too much of a sacrifice) for the free bagel with schmear.

I'm the type of person that thinks breakfast is a cup of coffee.  Maybe a couple hours later, I'll eat something, but not right after I wake up.  The only time I really eat breakfast is on lazy weekends.  On the weekend, the whole breakfast story gets rewritten.  Taking your time on a Sunday morning in your pajamas, making an intricate meal, just sets your whole day off on the right foot.

And then there are some breakfasts that are worth even more time.  These aren't your bike-by breakfast bagels, or your sunday morning banana pancakes.  These are your sweet potato cinnamon rolls made from scratch Saturday night so you just have to bake them Sunday morning.

SWEET POTATO CINNAMON ROLLS
Recipe adapted from Vegetarian Times
Dough:
0.25 oz. (1 package) active dry yeast
3 1/3 c. bread flour
2 Tbsp. sugar
1 1/2 tsp. salt
2/3 c. mashed, cooked sweet potato
3 Tbsp. vegetable oil
Cinnamon-Pecan Filling
1/3 c. brown sugar, packed
1 3/4 tsp. cinnamon
2 Tbsp. butter, softened
3/4 c. chopped pecans, divided
Maple Glaze
3 Tbsp. cream cheese
2 Tbsp. good maple syrup
pinch salt
1 c. powdered sugar

1.  Stir yeast into 1/3 c. warm (not boiling) water and allow to activate for 10 minutes.

2.  Add sweet potato and vegetable oil to water/yeast mixture.  Combine with flour, sugar and salt.  Knead or use bread hook on stand mixer to combine.  Dough should form a ball and pull away from the sides of the bowl.

3.  Place in a greased bowl.  Cover with a greased piece of plastic wrap.  Allow to double in size (about 1 hour).

4.  Grease a 9x13" pan.  Set aside.

5.  Roll dough out into a rectangle.  Spread 2 Tbsp. butter (from filling ingredients) on dough.  Sprinkle with brown sugar and cinnamon.  Top with half of the chopped pecans.

6.  Starting on the long edge, roll up dough.  Cut roll into 12 1" slices.  Place in greased pan.  Cover and let rise for 45 minutes or until double in size.  (*You can also allow the dough to rise, refrigerate overnight, and in the morning allow the dough to rise one more time, before baking.)

7.  Bake for 18-20 minutes at 375˚.

8.  Combine maple glaze ingredients and spread over warm cinnamon rolls.  Sprinkle with remaining pecans.

Salted Peanut Chews

Some of you know already that I am a yoga instructor.  If you didn't, now you do.  

11 days ago, I started a 40 day challenge with the studio where I teach.  Basically it entails 6 out of 7 days a week of yoga, for 40 days.  

There's an aspect of this program that is centered around nutrition so it's a more complete experience.  And instead of focusing on what I can or can't eat, I'm supposed to be entering the world of "intuitive nutrition."  Essentially, being more mindful of what I eat and noticing how I feel after I eat it.  Problem is: this is totally foreign to me!

You'd think that for writing about food and taking pictures of food and reading about food, I would have some thoughts about what I eat, but most of the time, I just shove handfuls of stuff into my mouth without ever thinking about it.  (Major reason why I have to spend so much time at the yoga studio!)

So, first step: pay attention to what I eat in a day.  Today's list:

• a cup of coffee with milk and sugar
• 1/2 grapefruit, sprinkled with a little sugar
• 1 brownie (recipe coming soon)
• leftover mashed potatoes
• half a cheese sandwich

I think the reason I'm having a hard time with this intuitive eating is because most of the food I eat on a day-to-day basis is pretty forgettable.  Some foods do stick out though - mostly the ones that show up on this blog.  

Before Christmas, I made these Salted Peanut Chews, and I remember every bite!  And I ate a lot of bites!  (I'm not sure, but I think Dingo remembers them too.)

SALTED PEANUT CHEWS

Recipe from Aunt Linda

Crust:

1 1/2 c. flour

2/3 c. brown sugar

1/2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

1/2 c. butter, softened

1 tsp. vanilla

2 egg yolks

3 c. mini marshmallows

Topping:

2/3 c. corn syrup

1/4 c. butter

2 tsp. vanilla

12 oz. peanut butter chips

2 c. salted peanuts, coarsely chopped

2 c. rice crispies

1.  Combine all crust ingredients except marshmallows.  Press into ungreased 9x13" pan.  Bake 12-15 minutes at 350˚ until it's light golden brown.

2.  Remove from oven.  Sprinkle with marshmallows and bake 1-2 minutes until marshmallows start to puff up.  Remove from oven and cool.

3.  In a large saucepan, heat syrup, butter, vanilla, and chips until melted and smooth, stirring constantly.

4.  Remove from heat.  Stir in cereal and peanuts.  Spread over marshmallows.  Chill.  Cut into bars.