Las Vegas by Instagram

May 28, 2012 by 3 Comments

Hello again! I’m back home and officially fully recovered from my trip to Las Vegas. There was lots of drinking, lots of eating, a little gambling, little/lots of shopping, and a bit of pool lounging (in the hot hot heat). What a place! I had fun, but I am happy to be home. So is my liver. 😉 And stomach. Let’s just say that Las Vegas is not very diet friendly. I have never seen such huge portions in my life! I’ve been doing a little bit of detoxing, but I promise, we will be back to regularly scheduled programming soon, starting off with a delicious summer drink recipe. That detox didn’t last too long, did it?

See you soon friends! xoxo

PS. I’m happy to report that with the money Mickey made on the streets of Las Vegas, he has entered into a rehab program and is working hard to overcome his addiction. 😉

Find me on Instagram @onceuponarecipe for more photos of my daily foodie life! I love making new friends on IG!

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Hello, Goodbye, See You Soon

May 22, 2012 by 5 Comments

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Hi friends. This is just a quick hello to let you know that I’m jetting off again for a short little trip. Las Vegas, here I come!

Of course, I had fully intended to feed you with another recipe prior to my departure, but life got in the way (as it tends to do sometimes) and I am here empty-handed. I promise to remedy that upon my return here at the end of the week. I’ll be thinking of you as I soak up the hot sun, drink plenty of bevvies, shop till I drop, and maybe even do a little gambling (I have budgeted approximately $10 for this activity – don’t want to waste precious shopping funds). Until then, peace out! <3

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Celebrating Mom | Pistachio Baklava with Cinnamon Honey Syrup

May 12, 2012 by 19 Comments

Friends, in case you’ve forgotten, tomorrow is Mother’s Day. A day to take time to celebrate and thank the wonderful mothers in our lives for all that they do.

We’ve all got them. Whether they are our mothers, mothers-in-law, grandmothers, or other women in our lives who have encouraged us as mothers do, we all have “mothers” to be thankful for. I hope that you are able to share some love with the mamas in your life tomorrow.

My mom is wonderful – a serious frontrunner for Best Mom Ever. I consider myself very lucky to have her. My mom is loving, caring, kind, and considerate. She is smart. She is generous, and tends to put the needs of others before her own. She is encouraging. She is patient. My mom is fun too. And she has healing powers. The power to heal a skinned knee with a kiss, or a broken heart with hugs and sweet words, my mom has always been there for me, through thick and thin, in good times and bad (and really, really bad). She gave me life, and she has saved my life, countless times.

Thank you Mom, for being you. I can only hope that one day, I can be the kind of mom to my children that you are to me.

Food is one of the ways that I share love with people. And a perfect way to share love on Mother’s Day. I made this baklava a few weeks ago. I have been wanting to try to make baklava for ages, but it always seemed like such a difficult, involved recipe. In all honesty, baklava is not as difficult to make as you might think! Sure, it takes some time and patience, but I can assure you that there are no crazy skills involved. I put on some good tunes, poured myself a glass of wine, and spent an hour dancing around my kitchen, buttering layers of phyllo to the rhythm of the music. I didn’t stress about any tiny tears in the phyllo (no one will know!), and I didn’t dwell over the spilt syrup on the floor that my feet stuck to for days afterwards.

And I was rewarded with this rich and deliciously sticky baklava at the end of it all. Totally worth it. Don’t even try to tell me that you can’t do it, because you can. Just don’t make the same mistake that I did, and look up the nutritional content of one wee square of baklava. Let’s just say that it accounts for an unfortunate amount of your daily recommended intake of fat, sugar, and everything else bad for you. But that doesn’t mean I stopped eating after just one square. You must know me better than that by now. 😉

Pistachio Baklava with Cinnamon Honey Syrup (from First Look Then Cook)

2 cups plus 8 TBSP. sugar, divided

2/3 cup honey

1 cup water

2 cinnamon sticks

3 cups shelled pistachios, toasted

2 tsp. ground cinnamon

1 cup unsalted butter, melted

18 14×9-inch sheets fresh phyllo pastry or frozen, thawed (from one 16-ounce package)

In a saucepan over medium heat, combine 2 cups of the sugar, honey, water and cinnamon sticks, stirring to dissolve the sugar. Bring to a boil and then simmer over medium heat until reduced to approximately 2 cups, about 15 minutes. Cool.

Place the pistachios and 2 tablespoons of the remaining sugar into a food processor. Pulse until most of nuts are finely ground (the largest pieces should be the size of small peas). Mix the nuts, 6 tablespoons sugar, and cinnamon in medium bowl and set aside.

Preheat the oven to 350°F. Generously brush a 9×13-inch glass baking dish with melted butter. Place 1 phyllo sheet folded over on bottom of dish (to fit the dish). Brush lightly with melted butter. Repeat 5 more times with phyllo and melted butter. (You’ll want to work quickly so that your phyllo doesn’t dry out. Cover the phyllo that is waiting to be used with a damp towel.) Sprinkle half of the pistachio mixture (about 1 1/2 cups) evenly over phyllo. Place 1 phyllo sheet (folded over) over nuts; brush lightly with butter. Repeat 5 more times with phyllo sheets and melted butter. Sprinkle the remaining pistachio mixture evenly overtop. Place 1 phyllo sheet atop nuts folded in half; brush with butter. Repeat 5 more times with phyllo sheets and melted butter.

Using a very sharp knife, cut diagonally through the top phyllo layer from the top left corner to the bottom right corner. Cut the top layer of phyllo into 1-inch-wide rows parallel to both sides of first cut. Turn the pan and cut rows about 2 1/4 inches wide, forming a diamond pattern. Bake the baklava until golden brown and crisp, about 50 to 55 minutes. Drizzle the syrup evenly over the hot baklava. Cool and then recut the baklava along lines all the way through layers. Serve!

See, easy as pie! If baklava doesn’t float your mom’s boat, here are some other tasty ideas to share for Mother’s Day:

Nana’s Cinnamon Buns (I’ve got a batch of these rising on my countertop right now)

Banana Bread Oatmeal Pancakes

Blueberry Lemon Muffins

Whole Wheat Apple Cinnamon Muffins

Red Velvet Sandwiches

The Perfect Chocolate Chip Cookie

Happy Mother’s Day to all the mamas out there! xoxo

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New York by Instagram

April 30, 2012 by 20 Comments

Dear Friends,

After six days in the Big Apple, I am home. I had a blast exploring the city with my BFF (thanks K!) and have decided that it would be impossible to ever experience boredom in NYC. Highlights included front row seats to Wicked on broadway, walking the Brooklyn Bridge, setting foot in Trader Joe’s for the first time (if only my suitcase had been bigger!) and catching some fabulous live music at the Rockwood Music Hall. Oh, and I saw a celebrity! Bill Pullman. I took a photo, but it was taken from so far away, you can barely make out his face. If you’ve never been to New York, get there in this lifetime. It’s worth the trip.

Here are (more than) a few snaps of what I got up to in the past week. I missed you and can’t wait to share a new recipe with you soon!

Love,

Amanda

PS. If you are an Instagram user and would like to follow my daily foodie (and more) life, you can find me by searching @onceuponarecipe. See you soon friends!

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Leaving On a Jet Plane | Chicken, Spinach, and Feta Burgers

April 23, 2012 by 18 Comments

All my bags are packed, I’m ready to go…

I’m standing here outside your door (well, I’m actually sitting at my computer)…

I hate to wake you up to say goodbye (but hopefully I’m not waking you, and you’re reading this when it’s convenient for you)…

But the dawn is breakin’, it’s early morn (almost)…

The taxi’s waiting, he’s blowin’ his horn (actually, my mom is picking me up and driving me to the airport)…

Already I’m so lonesome I could die (not really)…I’m pretty excited to visit my BFF in the Big Apple!

I’m leavin’ on a jet plane…

Don’t know when I’ll be back again (next week)…

Oh babe, I hate to go…(like I said, I’m pretty excited)…

You get the drift. I’m blowin’ this popsicle stand! But before I go, I wanted to share a recipe for some mega delicious and simple chicken burgers that I made last week. They were a huge hit with my dinner guest, and I will definitely be making them again and again this summer. I cooked these up on my little countertop grill, but if you’re lucky enough to own a barbecue, get on out there and grill these pups over an open flame. Serve ’em up with homemade fries (potatoes cut into wedges, tossed with olive oil and salt and pepper, and baked at 400°F for about 35-40 minutes) and a salad, and you’ve got yourself a rather spectacular spring/summer meal.

Chicken, Spinach, and Feta Burgers (adapted from Kitchen Parade)

1 pound ground chicken

6 ounces fresh spinach

1/2 cup feta cheese, crumbled

2 tablespoons bread crumbs (I used Panko)

1/2 tsp. garlic powder

1 tsp. dried basil

1/2 tsp. salt

1/2 tsp. pepper

Fresh buns

For toppings: tzatziki sauce, sliced cucumbers, sliced tomatoes

Rinse the spinach leaves in a colander, then place in a bowl in the microwave and cook on high until tender, for about a minute. Let cool, then roughly chop. You could also use frozen spinach that has been thawed and drained.

Combine the spinach, feta, bread crumbs, garlic powder, basil, salt and pepper and mix well. Gently stir in the chicken and form into five burgers (about half an inch thick). Heat a grill pan on medium high, spray with non-stick spray. Cook the burgers for about 5 minutes on each side, or until done. My highly technical method involves cutting into one of the burgers to determine if it’s cooked through. But if you want to get all fancy, go ahead and use a meat thermometer.

To assemble, grab a bun (I toasted mine slightly under the broiler), grab a burger, and pile high with a generous dollop of tzatziki sauce, cucumbers, and tomatoes. Seriously, those are the only toppings you’ll need.

Enjoy friends, and have a wonderful week! 🙂

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What The What? | Lentil and Oat Cookies

April 17, 2012 by 22 Comments

What the what?!

There are moments in life that prompt this question. Consider it the G-rated cousin to the more popular phrase: “What the f&@#”?!

What the what?! popped into my head a several times over this past week. Let me explain.

1.On the weekend I was standing in line at the grocery store. Sundays afternoons are a busy time at the grocery store, and nearly every Sunday I ask myself why I choose to come at this time. The place is crowded, lines are long, and people are just…weird. More than normal. I was two people back in an obnoxiously long line at the check-out when I witnessed the guy who was about to pay for his groceries say to the cashier “Hold on, I just have to run to the bathroom.” Umm…what the what?! Dude, do you really think that this is the most opportune time to go and relieve yourself?! Apparently so. Three minutes later, he returned and paid for his groceries and left, whistling on his way out.

2.I share laundry facilities with the people that live in the basement suite below me. Sharing laundry facilities with strangers is not recommended. I’ve been trying to determine why these people are always using the washer and dryer (seriously, at least 6 out of 7 days per week). Either they’re hiding a family of 8 down there or they each own approximately one pair of socks and underwear, one shirt, and one pair of pants. Those are the only explanations I can think of for why 2 twenty-somethings would need to be doing laundry so often. As a result, I find myself doing laundry marathons on the rare occasions that I find the washer and dryer free. Good times. But not really.

3.Children are strange creatures. I took my little sister swimming recently to the local YMCA. I was floating on a floaty-raft-thing, minding my own business, when a wee little 7-ish year old boy backed into me (read: his fault). He turned around, scowled (viciously) at me, shook my floaty-raft-thing violently for about 5 seconds, then shoved it as hard as he could before turning around and carrying on. What the what?!

4.It is still snowing here. Apparently Mother Nature isn’t aware that it’s SUPPOSED TO BE SPRING TIME. Pay attention for crying out loud.

5.Yesterday, the girl next to me in my yoga class farted during Warrior 2. She acted like nothing happened. This has always puzzled me, because if I ever farted in yoga class I’d t0tally start laughing. Maybe even sum up the courage to say excuse me. I realize that it would be totally embarrassing, but just ignoring it when everyone knows exactly where that sound came from just seems worse. In fact, I almost started laughing. I’m incredibly mature.

6.I saw this recipe for lentil oat cookies a few weeks ago on the Food Network. And I thought “Lentils in cookies?! What the what?!” But let me tell you, it totally works. These taste like an oatmeal cookie with an extra oomph of health. Very hearty and satisfying. And a great way to use up leftover lentils!

Lentil and Oat Cookies (adapted from Bal Arneson, Spice Goddess)

1 cup butter, softened

1 cup brown sugar, packed

1 cup lentils, cooked and crushed with a fork

1 egg

1 tsp. vanilla

1 cup whole wheat flour

1 cup large flake oats

1 cup pumpkin seeds

1/2 cup slivered almonds

1/2 cup coconut

1/2 cup raisins

1/2 cup dark chocolate chips

Preheat the oven to 375°F. Prepare your cookie sheets by lining them with parchment paper, a Silpat, or spraying with non-stick spray.

In a large bowl, cream the lentils, butter, and brown sugar together and then add the egg and mix well. Add the flour, baking soda, and vanilla. Stir in the oats, almonds, pumpkin seeds, coconut, raisins, and chocolate chips and mix well. Feel free to choose mix-ins that suit your tastes (ie. different nuts, dried cranberries, etc.).

Drop cookies by the spoonful onto the prepared baking sheet and flatten. Bake the cookies for 13 to 15 minutes, or until lightly browned, and allow to cool on a baking rack. This recipe makes a large amount of cookies, but leftovers do freeze well!

 

 

 

 

 

 

 

 

 

 

 

 

Hope you’re having a great week friends!

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How To: Easter Fun | Chocolate Nests

April 7, 2012 by 14 Comments

How to have fun this Easter…

Grab some easy ingredients and throw ’em all together. We’re talking four ingredients, friends. Easy as pie. Actually, way easier than pie. Do it!

Whatever way you’re spending this Easter weekend, I hope it involves much food, love, and happiness. And most importantly, chocolate!


Chocolate Nests (from The Pastry Affair)

Makes 8 nests. 

1/2 cup peanut butter

1 cup chocolate chips

3 cups chow-mein noodles

Mini-eggs (or jelly beans)

In a saucepan over low heat, melt the chocolate and peanut butter and stir until smooth. Pour over top of the chow mein noodles and stir until evenly coated. Drop by spoonfuls onto a cookie sheet lined with waxed or parchment paper. Try to create “nest” shapes as you work, leaving an indentation on the top of each nest. Allow the nests to set in the refrigerator for at least 30 minutes before decorating with chocolate eggs or jelly beans.

PS. The fun level of this activity is exponentially higher when you have help from little hands. 🙂

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Snack Attack | Brownie Larabar Bites

April 1, 2012 by 17 Comments

What if I told you that I made something healthy that tastes like a brownie? That you can totally enjoy, guilt-free, for a snack or a burst of energy before or after exercise. What if I told you that these “brownie bites” have no added sugar or fat, are vegan and gluten-free, and are made with only 5 ingredients. Bonus? They can be whipped up in just minutes.

About a year and half ago, whilst in the throes of a one-month challenge of eating no grains, I was searching for a healthy, filling, and nutrient-dense snack to eat between meals or before exercise. No grains meant no easy-to-grab items like granola bars, and I’d totally had my fill of trail mix, apples smothered in peanut butter, and veggies and hummus. One day while at the grocery store, I picked up a Larabar to try, after reading the ingredient list and determining that it passed the grain-free test. It was satisfying, both in taste and in curbing my appetite, and I appreciated the short ingredient list (just nuts and dried fruit). However, at $2.49 a pop, these little bars are a pricey snack.

Thankfully, these bars are a cinch to recreate in your own kitchen at a fraction of the cost. All you need is a food processor and a good supply of dates and nuts. Then, you can jazz up these little bites with additional flavors, like cocoa powder, coconut, spices, and extracts. Larabar has an impressive variety of flavors, from key lime pie to cappuccino, and peanut butter and jelly to ginger snap.

Without further adieu, here is my recipe for brownie Larabar bites. But be warned, once you pop one of these little nuggets of joy, you won’t be able to stop. Stash them in an airtight container in the fridge and grab them as needed for quick snacks or exercise fuel. They also do a mighty fine job of silencing a late-night sweet tooth. Not that I have that problem.

Brownie Larabar Bites

Makes 8-10 golf ball sized bites.

1/2 cup whole almonds

1/2 cup walnuts (or pecans)

10-12 Medjool dates, pitted

4 TBSP. cocoa powder

1 tsp. vanilla

Add all ingredients into a food processor and process until everything is finely ground and the mixture comes together in your fingers. Roll the mixture into small balls and store in an airtight container (I put mine in the fridge). You make also form the mixture into actual bars, but the recipe will yield a smaller amount (likely about 4 bars).

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Conquering Fear | Chocolate Glazed Doughnuts

March 20, 2012 by 40 Comments

Well hello there friends! I bet you were starting to think that I’d fallen off the face of the earth. Fortunately, I’m still kicking. In truth, I’ve been working my arse off. The intense training schedule continues. After a day of work and a hard run, I’m lucky if I get some decent food past my lips, let alone photograph it and come up with an accompanying witty post.

But I must admit, I’m kind of using this whole running thing as a license to eat whatever the hell I want. Thankfully I’m a reasonable person (most of the time), and I’m trying to find a good balance between eating healthy and indulging from time to time. A few weeks ago, I had this sudden urge to try making doughnuts from scratch. And it wouldn’t. go. away. So I enlisted the help of a trusty friend of mine and we went to work on a few different recipes.

First, there were sour cream glazed doughnuts. They turned out alright, but not fantastic. Too dense, not cakey enough, and not the right flavor. So we moved onto pumpkin spice cake doughnuts. They were almost fantastic, especially when eaten still warm with a hefty coating of cinnamon sugar. And so we decided to try out a simple yeast doughnut with a rich chocolate glaze. Money.

These were delicious. The doughnut itself is not overly sweet, but the chocolate glaze adds a nice kick of sweet and chocolate.

Ladies and gents, it’s time to conquer our fears.

Yes, fear. I know what you’re thinking. Yeast? Hot oil?! Frying things??!

Don’t be afraid! It’s a lot easier, and more fun, than it looks. Especially in the company of a lovely friend, with some good tunes and a couple glasses of the red stuff. If only all fears were this easy to conquer! And hello?! There are doughnuts at the end of this lil’ journey. If that’s not motivation, I don’t know what is.

Let’s do this!

We start by making a simple yeast dough. Then we let it rise for a little bit until it doubles in size. Look at this beautiful ball of dough! Ain’t she perrty?

Then we roll out the dough and make doughnuts! Supposedly there are fancy doughnut cutters out there, but why not save that cash for another bottle of vino and use a wine glass and a shot glass instead! Doughnut + hole = done! Lay out your cut doughnuts on a lined cookie sheet, cover with a clean tea towel, and allow to rise for another half hour. Get your oil heating while the doughnuts rise.

The one special gadget you will require for this adventure is an oil/candy thermometer. I bought one for $10. When your thermometer reaches 325°F, it’s go time!

Fry, cool, glaze. Easy as pie. And then, EAT!

You can do it, I have faith in you!

Special shout-out to the lovelies that helped me eat my way through these doughnut trials. My heart (and thighs) thank you.

Chocolate Glazed Doughnuts (adapted from La Mia Vita Dolce)

These doughnuts are best enjoyed immediately after they are made, but leftovers can be stored in an airtight container for a couple of days. I recommend warming leftovers briefly in the microwave before enjoying. 

4 tsp. active dry yeast

1/4 cup water

1 cup whole milk

4 TBSP. sugar

1/4 cup butter, melted

4 1/4 cups all-purpose flour

3 eggs

Vegetable oil for deep-frying

Measure the water and milk into a small saucepan and heat over low heat until warm (do not let it boil!). Pour the warm water/milk mixture into a large bowl, and add 1 TBSP. of the sugar, as well as the yeast. Set aside for 10 minutes. The mixture will start to foam, meaning the yeast is working! Add the butter, flour, eggs and remaining sugar to the yeast mixture and mix until a sticky dough forms. Knead the dough on a lightly floured surface to bring it together. Place the dough in an oiled bowl, cover with a tea towel and set aside in a warm place for 45 minutes or until doubled in size.

Knead the dough on a lightly floured surface for 5 minutes or until it feels smooth and elastic when pressed. I punched my dough a few times, and it felt good! I may or may not have pretended that the dough was someone’s face. Unfortunately, karma bit me in the booty and I hit the counter instead. You win some and you lose some. Anyways…

Roll out the dough on a lightly floured surface until 1 cm (1 1/2 inches) thick. Cut 8 cm (3 1/4 inch) rounds with a cutter.  Cut a 3.5 cm (1 1/4 inch) hole in the middle of the rounds. Place on a tray lined with non-stick baking paper, cover with a tea towel and set aside in a warm place for 30 minutes or until risen.

In the meantime, heat the oil (2 inches deep) in a large pot over medium-low heat.  Gently drop the doughnuts one by one into the hot oil. Cook the doughnuts a few at a time for 1 minute each side or until just golden. Drain on a cooling rack set over paper towels.

Chocolate Glaze

2 1/2 cups icing sugar, sifted

1/2 cup unsalted butter

1/4 cup whole milk

1 TBSP. honey

2 tsp. vanilla

4 ounces bittersweet or semisweet chocolate, chopped

Sift icing sugar into a small bowl and set aside. Combine the butter, milk, honey, and vanilla in a medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off the heat, add the icing sugar, and whisk until smooth. Dip slightly cooled doughnuts into the glaze and allow to set. Eat immediately!

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Weekend Rules | Banana Bread Oatmeal Pancakes

February 25, 2012 by 39 Comments

1.Kick off the weekend with a kitchen dance party. Preferably while you’ve got batch of brownies baking to perfection in the oven and a couple of bottles of wine open. You know, for when the thirst from dancing strikes. While brownies make a fine dinner on their own, I recommend nourishing the other kitchen dancers with good cheese, crackers, olives, antipasto, and figs. Easy snacks to pop while dropping your slick moves. You’re sexy and you know it.

2.Make donuts. Don’t be afraid to fry things! It’s easy and painless (as long as you’re careful!), and kind of fun! And hello, you get to eat donuts at the end of it all! Why am I even explaining this rule?

3.Be active! Get outside, run, walk, bike, play. Breathe in some fresh air. Make a snowman or a sandcastle, depending on where you live. Do yoga. It’s good for you! Plus, it’ll help burn off the calories from all of those donuts and brownies.

4.Laugh with your friends. Laughter reduces stress hormones and lowers blood pressure, among other things. Hello ab workout! We are eating donuts, after all. See, it’s all about balance!

5.Relax. You’ve had a long week! Take some time to rest and get re-energized for the week ahead. Sleep in, if you can and if that’s your thing. Take a few extra minutes to enjoy your coffee in the morning. Take a nap! You’ll need the energy for the next kitchen dance party.

6.Call up an old friend to say hello. Call. No text. No email. Just a straight up voice-to-voice conversation. There is too much impersonal conversation in this world! Save the texts for the boys who ask for your number and take so long to call you that you barely remember what they look like. They don’t deserve a phone call back. You can text them. To say buh-bye.

7.Make these pancakes. Even if it’s the only rule you follow this weekend, please make these pancakes. These delicious, flavorful pancakes will rock your world. Especially when topped with a scoop of peanut butter and maple syrup. Don’t take my word for it, make these! Happy weekending friends!

Banana Bread Oatmeal Pancakes (adapted from canadianliving.com)

This recipe serves 6 (2 pancakes each). I successfully halved the recipe, but I recommend making the full recipe and eating the leftovers for breakfasts throughout the week…these hearty and mouth-watering pancakes will give you a taste of the weekend during the week!

1 1/2 cups whole wheat flour

1 cup oats

1/4 cup brown sugar, packed

1 tsp. baking powder

1/2 tsp. baking soda

Pinch of salt

1 1/2 cups milk

2 eggs, beaten

2 ripe bananas, mashed

3 TBSP. butter, melted

2 tsp. vanilla

Vegetable oil, for cooking

In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the milk, eggs, bananas, butter and vanilla; combine the two mixtures and stir until smooth. Let stand for 10 minutes. Heat a nonstick skillet or griddle to medium heat; brush lightly with some of the oil. Pour in about 1/3 cup of batter for each pancake; cook for about 3 minutes or until the underside is golden and bubbles break on top but do not fill in. Turn and cook until the underside is golden brown, about 1 minute. Repeat with the remaining batter, brushing the skillet with more oil as necessary. Enjoy immediately. Leftovers will last for a couple of days in the fridge, wrapped well. They reheat beautifully, either in the microwave or the toaster.
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