Garlic Lemon Zucchini Noodles

Since I got back from my trip, I’ve really been focusing on getting back into shape. I exercise everyday, and try to eat healthy foods. That’s why I haven’t posted my usual cookie and cupcake recipes! But I promise they’ll be back soon ;)

Garlic Lemon Zucchini Noodles from Square Root of Pie

This recipe is really great especially since it’s been so hot here in LA. It may technically be fall already, but it’s still 95 degrees outside! This dish is completely raw, so no sweating over the stove.

Garlic Lemon Zucchini Noodles from Square Root of Pie

I eat this as a meal, but if you want something a little heartier it would still make a great side dish, or even a healthy afternoon snack.

Garlic Lemon Zucchini Noodles from Square Root of Pie

Garlic Lemon Zucchini Noodles
Vegan, gluten free. Serves 1 as a meal or 2 as a side dish.

Ingredients
1 medium zucchini
handful (6-7) cherry tomatoes, halved
4-5 leaves fresh basil, chopped
1 clove garlic, minced
juice of 1/2 lemon
1 Tbsp olive oil
splash balsamic vinegar
salt and pepper to taste

Instructions
1.
Make zucchini noodles using a julienne peeler. Put in a medium mixing bowl with tomatoes and basil, and set aside.
2. Combine all remaining ingredients in a small bowl to make a vinaigrette.
3. Toss noodles with vinaigrette until completely coated. Enjoy!

Garlic Lemon Zucchini Noodles from Square Root of Pie

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My Super Fancy Dinner Party

Sorry for the super late post! I’ve been busy doing so many fun and exciting things, like going to a taping of The Daily Show, seeing Batman, and going to the beach!

Anyway last weekend I had a Super Fancy Dinner Party. With paper plates because I had five people over and only four plates. I went to this super fancy grocery store, Eataly, right around the corner from my apartment, and got all sorts of great, overpriced ingredients.

Fresh pasta…

Ripe eggplants…

And I made…

Eggplant Parmesan
Serves 6. Original recipe here.

Ingredients
2 medium eggplants, sliced about a half inch thick
2 eggs, beaten
breadcrumbs seasoned with basil and oregano
2 bottles tomato sauce
~1/2 C grated parmigiano reggiano
~8 oz shredded mozzarella

Instructions
1.
Preheat oven to 350F.
2. Dip each side of the eggplant slices in the eggs, then coat thoroughly in breadcrumbs. Bake for 5 minutes on each side. (You may have to do this in several batches – don’t stack slices on top of each other!)
3. Spread tomato sauce on the bottom of a 9×13 pan. Place down a layer of eggplant slices, and sprinkle with both cheeses. Add another layer of sauce, eggplant, and cheese, continuing until you’ve used all the eggplant. Top the final layer with sauce and cheese.
4. Bake for 35 minutes. Serve on top of pasta.

Now, if you know me at all, you know I couldn’t stop there. Obviously I made dessert.

How delicious do those look? I recently got a super cool mini cheesecake pan from Norpro, which I’ve been dying to use. It’s funny – I think a lot of people think cheesecake is really difficult to make, but these were so easy. The only thing is you really can’t do it without a mixer – you’ll never smooth out all the chunks.

Mini Lemon Cheesecakes
Makes 12. Adapted from here.

Ingredients
for the crust
7 honey graham crackers
3 Tbsp butter, melted
1 Tbsp sugar
for the filling
16 oz low fat cream cheese
2 eggs
1/2 C sugar
3/4 tsp vanilla
1 Tbsp lemon juice

Instructions
1. 
Preheat oven to 350F. Grease cheesecake pan.
2. Crush graham crackers, either by hand or in a food processor. Mix with butter and sugar.
3. Divide crust between wells of pan (about 1.5 Tbsp each). Press down evenly in each well – I used a shot glass to help since it’s a little hard with your fingers.
4. Bake crusts for 10 min. While they cool, begin the filling.
5. Thoroughly mix cream cheese, eggs, sugar, vanilla, and lemon juice, using either an electric mixer or a food processor.
6. Fill each well about to the top and bake for 15 minutes.
7. Remove from oven and let cool. Then remove cakes from pan and chill in the fridge for at least an hour.
8. Garnish with berries and dark chocolate to serve.

“_____ Week”

Last Week. Tech Week. Show Week. Stress Week. I Have No Time Week. It’s the last week of classes, the week of my dance show, the week when everything is going on all at once and I’m freaking out. Which means I’m stress baking to make myself feel better, but also that I don’t have much time to blog. So next week is Cookie Week, where I post all the different cookies I’ve made so far. I’ve got three already.

Last last weekend, instead of breakfast, we made delicious spinach lasagna rollups.

You can check out the recipe here. They were pretty straightforward to make, and very good, but next time I’d put more cheese. Mostly because I love cheese.

Anyway, onto the main event. Breakfast from last Saturday. Amazing. I wish I could eat these everyday. They’re sweet but not too sweet – I hate when breakfast gets too close to dessert. Making them was so quick that I really could do it on any random morning.

Applesauce Banana Muffins
Makes 10 muffins. Original recipe here.

Ingredients
2 ripe bananas
1/4 C sugar
1/4 C applesauce (if using unsweetened, add a bit more sugar)
1 C flour
1/2 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 egg

Instructions
1. Preheat oven to 350F.
2. In a medium bowl, mash bananas and mix in sugar.
3. Stir in remaining ingredients.
4. Pour into a muffin pan and bake 20-25 min until a knife comes out clean.

They’re really light, so don’t feel bad if you eat two. Or three. Or four. Which I did. They’re also pretty good with a little bit of butter on top, but they don’t need it.

I need to stop making “B” foods.

Seriously. Look at my recipe index. Everything starts with B.

I’m not really a fake meat person. I eat it sometimes, but it makes me feel a little awkward. I mean, if you’re a vegetarian for moral (not health) reasons, it kind of defeats the purpose if you spend all your time eating “chikn.” That being said, I am absolutely in love with Tofurkey Italian Sausage.

This stuff is magic. I don’t know if it tastes like meat – it’s been too long for me to really remember what meat tastes like besides what I get from the smell. But something about the spices they put into this stuff is just phenomenal. That’s all I can say.

Anyway, on Saturday night I whipped up an easy dinner of pasta, bottled red sauce from TJs, veggies, and the Tofurkey. And it was kind of amazing.

That was just really simple though, and it didn’t fill my cooking void. We had a container of blueberries in the fridge, so I decided to do something with them.

This recipe is SUPER easy. Honestly. And it’s so delicious and actually pretty impressive looking/tasting. Maybe it’s just me, but I always find crumbly topping to be very impressive, but this one is easy peasy lemon squeezy.

Omnomnom. I love berry season.

Blueberry Cobbler
(Original can be found here)

Ingredients
2/3 C brown sugar, divided
1 1/2 C + 1 Tbsp flour
1/2 tsp baking powder
1/2 tsp cinnamon
1 Tbsp vanilla extract
1 stick butter
1 egg
2 C (or more) fresh blueberries – I just dumped out the whole (almost full) container

Instructions
1.
 Preheat the oven to 400F. Spray an 8×8 baking pan.
2. Combine 1/3 C brown sugar, 1 1/2 C flour, baking powder, cinnamon, and vanilla in a large bowl.

3. Mash in the butter until the mixture is sort of crumbly. I found this to be easiest with a fork. It’s a nice arm workout too.

4. Lightly beat the egg and mix in until incorporated.
5. Press two thirds of the dough into the pan and bake for 5 minutes. Let cool for 10 minutes.

6. Reduce oven temperature to 375F.
7. Mix together blueberries with remaining flour and brown sugar. Spread evenly over crust.
8. Crumble remaining dough over blueberries.
9. Bake for 30-35 minutes until crumble topping is golden brown. Let cool before serving.

I had a lot of fun playing with my new camera.

And eating. You know, for the photography.

Hostess with the Mostest

Double recipe post!! So last Saturday, I decided to invite some other interns over for dinner since my roommate was out of town and I was bored. Surprise, surprise, it ended up just me and the boys. Occupational hazard, I guess.

Anyway, my roommate’s fish was sick, and she said that if I put a couple of peas in the tank they would get better. I have NEVER heard of this before. Have any of you? It seemed so silly, but it works – her fish is swimming fine now! I healed the fish with two peas and had a huge bag left over. That was the motivation behind this recipe.

Spinach and Pea Pesto
Vegan. (adapted from Sunny Vegan)

Ingredients:
1 C peas (thawed if frozen – I microwaved mine)
1 C spinach
1/2 C chopped walnuts (raw)
1/4 C fresh basil
1/3 C olive oil
Zest and juice of 1/2 lemon
2 cloves garlic, chopped

Special Tools:
Food processor (or a good blender)

 Instructions:
1.
 Pulse walnuts in food processor until they form a fine meal.
2. Slowly add in the peas and spinach, pouring in olive oil as needed so it will process. I ended up using a bit more than 1/3 C because my blender was being mean, but the end product was slightly more oily than I wanted. I was just impatient.
3. Add basil, lemon, and garlic.

4. Mix with 1lb of your favorite pasta and serve.

So then, for dessert, I really wanted to make ice cream. I felt guilty making ice cream after a vegan entree, but I really wanted it. That makes it okay, right?

The only good fruit on sale at the market was strawberries, but I’ve already done strawberry ice cream, and I wanted to experiment! I remembered I had about a third of a bag of frozen blueberries laying around, so I thought, why not? Let me just tell you, it turned out great. If I didn’t have company, I probably would have pigged out way more than I did on this stuff.

Blueberry Ice Cream
(adapted from Cuisinart)

Ingredients:
~1 1/2 C frozen blueberries
3/4 C low fat milk
1 1/2 C heavy cream
2/3 C sugar
Pinch salt
1 1/2 – 2 tsp almond extract (or vanilla if you don’t have almond, but in my opinion the almond is what really made this amazing)

Special Tools:
Ice cream maker

Instructions:
1.
 In a small saucepan, bring blueberries to a boil over medium heat.

 2. Meanwhile, in a medium bowl, whisk together milk, sugar, salt, and almond extract until the sugar is dissolved.
3. Once the blueberries are boiling, squish any berries that havent popped yet. If you really care, you can puree the whole thing and remove skin/seeds using a mesh sieve. I didn’t care and it came out fine. Up to you.
4. Mix the blueberry mush into the milk.
5. Whisk in the heavy cream.

Look at that amazing color.

6.  Cover and chill in the fridge for at least 2 hours. Normally I skip this step out of laziness, but you do NOT want to do that with this since the blueberries were just on the stove!
7. Freeze in your ice cream maker according to its directions.
8. Serve immediately, or transfer to a container and save it in the freezer for later.

Oh, and PS: I ordered a Canon Rebel T3. You know what that means? No more blurry pictures!! I should get it in a week and a half or so.