Vibrant Spring Vegetables

All kinds of fresh and delicious fruits and vegetables start popping up at the farmer's market during this time of year, and it just makes me want to cook even more.  Being that I'm a big fan and supporter of papaspuds.com, I was pleased to find a pile of fresh green beans on my doorstep this past week.  Leaning on simple inspiration from my Southern Living Cookbook, I cooked up these green beans as a delicious side item.

Garlic-Tarragon Green Beans
2 quarts water
2 tablespoons salt
2 pounds thin fresh green beans
2 garlic cloves, minced
1/2 teaspoon dried tarragon leaves
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Bring 2 quarts water and 2 tablespoons salt to a boil in a Dutch oven; add beans. Cook 6 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.

Sauté garlic and tarragon in hot oil in Dutch oven over medium heat 2 to 3 minutes or until garlic is tender. (Do not brown garlic.) Add beans, salt, and pepper, and cook, stirring constantly, 2 minutes or until thoroughly heated.

Salad Sunday

Yesterday was all about beer...and lots of it.  With the World Beer Festival in Raleigh, I spent the afternoon tasting a wide variety of beer on Moore's Square.  It was an incredibly fun and entertaining afternoon, and it was definitely worth the pricey $40 ticket.  From crazy costumes to the pretzel necklaces, I'm glad that I get to mark Beerfest off of my medical school bucket list.

Today, my body is craving something a little healthier.  So here I am on Salad Sunday making a simple and delicious meal.  Enjoy, and happy Sunday!

Chickpea Salad with Roasted Peppers

(4 servings)

1 20-oz. can chickpeas, drained and rinsed

1 12-oz. jar roasted red peppers, drained and cut in strips
Juice of 1/2 lemon
1 T. olive oil
Freshly ground pepper to taste
Lettuce

Combine the chickpeas, red peppers, lemon juice, and olive oil in a mixing bowl and toss together.  Season with pepper and toss again.

Line individual plates or shallow bowls with a few lettuce leaves and divide the salad among them.

Constructing a World of Positivity

It ain't who you know or what you know; it's how you treat people.
- One of my customers

Life is truly about taking one day at a time and enjoying the most out of each day, and giving some of that great energy you possess to others.
- A new friend of mine

...Surround yourself with positive people, and you can't help but have a good day!

Birthday Carrot Cupcakes
Carrot Cupcakes:
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
4 large eggs
1 cup granulated white sugar
1 cup safflower or canola oil
2 cups finely grated raw carrots
1 cup grated apple
1/2 cup pecans or walnuts, coarsely chopped
1 cup raisins or currants

Cream Cheese Frosting:
1/2 cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
2 cups confectioners' (powdered or icing) sugar, sifted
1 teaspoon pure vanilla extract

Carrot Cupcakes:
Preheat oven to 350 degrees and place rack in center of oven. Place paper liners in 20 muffin cups.

In a separate bowl whisk together the flour, baking soda, salt, and ground cinnamon.

In another large bowl whisk the eggs, sugar, and oil until slightly thickened. Fold in the flour mixture until incorporated. With a large rubber spatula fold in the grated carrots, grated apple, chopped nuts, and raisins. Evenly divide the batter between the 20 muffin cups and bake about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Remove from the oven and let cool completely on a wire rack. With a knife or small metal spatula spread cream cheese frosting on top of each cupcake. Cover and refrigerate the cupcakes until serving time.

Frosting:
In the bowl of your electric, or with a hand mixer, beat the butter and cream cheese until very smooth and creamy. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract.

Remembering John...

None of us knows where our life paths will take us, and we don't like to think about them ending abruptly.  We all pass away though; of course, it's inevitable.  The lasting impressions and legacies are what outlive us.

Eight years ago, today, my cousin passed away in a car accident.  John Williamson was larger than life, and he cared about his friends and family immensely.  I know that he would be proud of the people he left behind...

John would be proud of his twin brother, Ben, who just finished firefighter school and will be spending his life saving people from car accidents and burning structures.  John would be proud of his sister, Bridger, who always sees the best in people (just as he did) and is working everyday in a job where she is caring for others.  Lastly, John would be proud of his parents who have set up a memorial fund that has donated thousands of dollars to Robeson County's SPCA. 

Today, for me, is about remembering the fun Wrightsville Beach memories I had with John.  Make today, for you, a day of reaching out to your friends... that's what John did everyday in his short life.

Tuesday Nighters Book Club Peanut Butter Cookies
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
1 1/4 cups packed dark brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup creamy or crunchy peanut butter

Position racks in upper and lower thirds of oven and preheat to 350°F. Butter 2 large baking sheets. Whisk together flour, baking soda and salt in a medium bowl.

With an electric mixer on medium-high speed, beat butter with both sugars for about 3 minutes, until light and fluffy. Reduce speed to medium and add eggs and vanilla; beat until smooth and well combined. Beat in peanut butter. Scrape down sides of bowl. Reduce speed to low and beat in flour mixture in 2 batches, until just combined.

Form dough into 1-inch balls and place on baking sheets. Flatten each ball by pressing with tines of a fork in a crisscross pattern. Bake, switching pans halfway through, 14 to 16 minutes, or until golden brown on bottom and barely colored on top. Cool on pans on wire racks for 5 minutes. With a spatula, carefully transfer cookies to a wire rack and allow to cool completely. Repeat with remaining cookie dough.

Salad Sunday

Happy Sunday, friends!  Weekends are meant for rejuvenation...and getting away from work.  I had to work a little yesterday morning, but it was well worth it.  I spent the morning handing out donated professional clothing to individuals who needed them.  With the Capital Area Workforce Development Career Fair this week, I hope these individuals feel confident in their new clothing and end up with a wonderful job!

Fried Green Tomato Salad with Rose Vinaigrette
1/2 cup cornmeal
1 tsp. dried mint
1 tsp. ground cumin
1/2 tsp. salt
1/2 cup buttermilk
3 large green tomatoes, cut into 1/4-inch thick slices
vegetable oil
2 heads of lettuce
Rose Vinaigrette
Garnish: gourmet edible petite rose petals (maybe for a special occasion)

Whisk together first 5 ingredients in a bowl until smooth, dip tomato slices evenly in batter.

Pour oil to a depth of 2 inches into a large heavy skillet.  Fry tomato slices, in batches, in hot oil over medium-high heat 4 minutes on each side or until slices are golden.

Arrange lettuce evenly on plates; top each with 2 tomato slices.  Drizzle with Rose Vinaigrette.  Garnish, if desired

Rose Vinaigrette
3 large shallots
1/4 tsp. salt
1 T. honey
1/3 cup red wine vinegar
2 tsp. rose water
1/3 cup vegetable oil

Stir together first 4 ingredients and rose water; whisk in oil.
(6 servings)

Planet Earth Celebration

Spring weather brings a plethora of free festivals to Raleigh, and I adventured through the Planet Earth Celebration today. With a sea of humanity enjoying the beautiful day and tons of green-friendly businesses set up for advertising, there was certainly not a shortage of fun things to gaze through.

The celebration today had me wishing that I was a kid again. I could have stood all day, watching children from all walks of life, jumping up and down and playing hand instruments. Their energy seemed boundless, and they all seemed so carefree… completely naïve to all the craziness of the world. If only I could live that way for a little while.

Last night, I made this carrots recipe. It was so, so simple and basic… but you would be amazed by all the flavors. Enjoy, my friends!

Carrots with Horseradish Glaze
1 (1-lb.) package baby carrots
1 ¼ tsp. salt, divided
3 T. butter
1/3 cup honey
2 T. prepared horseradish

Cook carrots and 1 tsp. salt in boiling water to cover in a large saucepan 15 minutes or until tender; drain.

Melt butter in the saucepan over medium-high heat; stir in honey, horseradish, and remaining salt. Add carrots, and cook, stirring gently, 5 minutes.

Laughter for Meditation

This weekend, my cousin told me about a kind of yoga/meditation that essentially involves just laughing infectiously to ease stress. My coworker and I have used that many times over the past few months. While working for AmeriCorps – Access JobLink, I’ve discovered there are times when you just have to find something to laugh about.

One such moment happened yesterday at a community outreach center for the homeless. A guy was working on the computer and drinking a juice box that was provided by a different ministry within the center. The director of the center came out of her office and asked him not to eat or drink at the computer…normal, right? Here’s the funny part.

Less than 5 minutes later, another guy (who is in and out of the center, depending on if he’s in jail) pulls up to a computer, sets his stuff down, moves the laptop back about 3 inches, opens up his bag, brings out a half gallon of milk and cereal, and fixes himself a giant bowl of sugary cereal. My coworker turns to me with a look of amazement as he walks over to the guy (dreading the conversation) to ask him to not eat at the computer.

Gosh, I know that a year from now, I will still crack up as I think about that guy fixing himself a meal in the computer center.

GORP with Honey-Oatmeal Clusters
Cooking spray
1 cup rolled oats
2 T. vegetable oil
¼ cup wheat germ
1 T. honey
3 cups mixed dried fruit
1 T. ground cinnamon
2 cups mixed nuts
½ cup sunflower seeds
½ cup raisins
½ cup shredded coconut
1 cup peanut butter M&M’s

Preheat the oven to 300 degrees. Mist a baking sheet with cooking spray. Toss the oats with 2 tablespoons water, vegetable oil, wheat germ, and honey. Form small clusters of the mixture on the baking sheet and bake until crisp, about 15 minutes.

Add the mixed dried fruit to the baking sheet, sprinkle with the cinnamon and bake 3 to 5 more minutes. Let cool, then toss with the nuts, sunflower seeds, raisins, coconut and M&M’s. Store in an airtight container.

Salad Sunday

This weekend, I spent the weekend at beautiful Pisgah National Forest.  Reuniting with my favorite food guru, we spent the weekend learning about fly fishing.  With spring blooming around us, we hit the river this morning for our first attempt (and a successful one) at fishing.  My cousin caught a big fish and had many close calls.  I caught a little fish...it was not a "River Runs Through It" moment, but I was so proud!

Upon meeting the volunteers and staff of the NC Wildlife Resources Commission, I was impressed by their immense kindness, generosity, and love of nature.  If there is one thing that I can rest happy about, it is that our tax dollars going to National Forests are funds well allocated!

Strawberry Spinach Salad with Sweet & Sour Vinaigrette
Dressing:
1/4 cup sugar
1/4 cup vegetable oil
2 T. apple cider vinegar
1 green onion, finely chopped
1/8 tsp. Worcestershire sauce

Salad:
1/2 pint strawberries, sliced
8 oz. fresh mushrooms, sliced
1/2 small red onion, sliced
1 10-oz. package spinach leaves

Whisk all of the dressing ingredients together.
Combine all of the salad ingredients in a salad bowl and toss with vinaigrette.

Waffles!

One of my favorite childhood memories is cooking waffles with my dad on Saturday mornings. My mom had to work, so it was the main point that I had father-daughter time. While my dad is no cooking connoisseur, I give him serious credit when it comes to waffles. Amongst cold Colorado weather, there was nothing better than enjoying a hot waffle for breakfast.

Today, I woke up in my parents' house craving waffles once again. Before my mom and brother were awake, I began making waffles (and coffee) in the company of 2 hounds. I tried a recipe that I found in Food Network Magazine (which remains to be my favorite place to find new recipes), and I must say that it was pretty delicious. In fact, it smelled good enough for my parents' obese basset hound to hoist himself up for a bite of a waffle off the kitchen counter.

Spice Waffles
2 cups flour
4 tsp. baking powder
1/2 cup sugar
1 tsp. salt
2 eggs
1 1/2 cup milk
5 T. melted shortening
4 T. melted butter
3/2 tsp. pumpkin-pie spice

Whisk flour, baking powder, sugar, and salt. Mix in eggs, milk, shortening, melted butter. Add pumpkin-pie spice to batter. Cook in a waffle iron until crisp. Top with butter and syrup.

Holiday and Sunshine

We could not have asked Mother Nature for a prettier Easter weekend!  With the flowers popping and the sun shining through the trees, I can not help but enjoy every minute of the day.  I’ve never been able to truly decide whether I like Fall or Spring more…today though, I’m voting for Spring.

North Carolina has had its share of Seattle-like weather over the past month; some mornings were so dreary that it took all of my willpower to crawl out of bed.  On days like that, everything just seemed to drag.

Luckily, Mother Nature has decided to celebrate the religious “re-birth” with truly immaculate weather.  I cannot wait to spend every second of my weekend embracing the sunshine and celebrating life!

Off to D.C., I go…with lavender scones!  Have a wonderful weekend with family, friends, and the beautiful weather!

Lavender Scones

1/2 cup milk

1 teaspoon dried culinary lavender (see Notes)

1 1/2 cups all-purpose flour

1/4 cup sugar

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup (5 1/3 tbsp.) butter, chilled and cut into small pieces

2 tablespoons fresh lemon zest

In a saucepan over medium heat, bring milk and lavender to a simmer. Transfer to a small bowl and let steep 15 minutes, then cover and chill for about 45 minutes. Strain milk and set aside; discard lavender.

Preheat oven to 375°. In a food processor, whirl flour, sugar, baking powder, baking soda, and salt. Add butter and lemon zest and pulse to form a coarse meal. Add lavender-infused milk and pulse to form a shaggy dough. Turn dough onto a floured surface and knead 3 to 5 times.

Form dough into a 6-in. circle. Cut into 6 wedges. Arrange wedges 2 in. apart on a baking sheet and bake until golden, 15 to 20 minutes.