Vegetarian

Elote

in Sides, Snacks

Elote | www.acozykitchen.com

Simple things need care.

I’ve learned in the last few weeks that giving your corn headbands is a good idea. Husks look adorable still attached to corn; they just need some help being tamed so you can smash your face into the cob of corn. Headbands made of husks totally work.

I feel like I might make elote in a somewhat controversial way. A lot of people boil corn in espazote to give it a good flavor; but honestly I loooove raw corn so I say scratch the boiling step and just go straight to the grill. The juicy, fresh-tasting corn with the bits of char  are a winning combo. Boiling sounds like no fun at all. I think boiling on the scale of cooking options might be my least favorite, unless it’s boiled in butter or oil; but then it’s more like frying.

Other additions that must accompany elote? Lots of cotija cheese all crumbled, lots of lime wedges, crema or mayonnaise and ancho chile powder.

For the full recipe that isn’t really all that much like a recipe, hop on over to PBS Food

Elote | www.acozykitchen.com [click to continue…]

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Moroccan Carrot Noodle Salad with Golden Raisins, Harissa and Goat Cheese

I feel like I’ve been on a bout of straight indulgence. In the last week’s there’s been a hash I ate all by myself for dinner, soft serve dripping with honey, my favorite burger in LA and don’t get me started on last week’s pimento cheese situation, which also transitioned into pimento cheese chilaquiles.

I need a reset button in form of some carrots. And probably a spin class because I mean, it’s been a little reckless over here. Straight reckless livin’.

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Classic Pimento Cheese // www.acozykitchen.com

I was born in the south and my family has lived there their whole lives but I don’t really consider myself southern, though I’m definitely southern-ish. I have a strong attraction to southern states, people and food. It was really no surprise that I went back to the south for college, North Carolina to be exact.

My first friend (and best friend ’til this day) at college was a svelte costume design major named Tre. We went everywhere together, including the cafeteria. Rumor had it that our school was just one grade above prison food, which as you know re: Orange is The New black is BAD. Naturally since we were in the south, they had pimento cheese at the salad bar. And everyday Tre would eat pimento cheese on white bread. EVERY SINGLE DAY. (I opted for cereal.) I honestly never touched the pimento cheese because if you think it looks a little scary now in my pictures, imagine how it looked at the ‘one grade above prison salad bar’. Rough.

Classic Pimento Cheese // www.acozykitchen.com [click to continue…]

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Summer Squash Pasta with Green Goddess Dressing

I like to think that the woman population is broken into two categories: women who love nothing more than to spend hours at Target, perusing the aisles for all of the things…and women who get itchy at just the thought of having to enter.

I belong to the second group. Yesterday I went to buy a pretty white floor lamp, which isn’t online or else I’d have you tell me if it’s cute or not, and I formulated a plan before I entered—I was in and out in 15 minutes! I got home thinking I was on top of my game…until I pulled the lamp out of its box only to find I had to assemble it, which normally shouldn’t be a big deal but it took me well over an hour. It was a bad scene, I hadn’t eaten, my blood sugar was low, meltdown mode was thisclose.

I kept making mistakes, which I think was partly due to the fact that I couldn’t really see (I have bad vision when it’s dark). I needed the lamp’s light to put the lamp together! It’s like when I need my glasses to find my glasses. Anyway, I got through my Tuesday night just fine, thank you for your concern.

After finally having enough light to see, I headed to the kitchen to eat this post’s leftovers. It’s a gem of a recipe from a gem of a cookbook from Kimberley Hasselbrink. Her new book, Vibrant Food, is all about eating color. Don’t you ever look at a colorful plate of food and get excited. I have to say I do. This is why I’ll always pick the purple cauliflower over the white cauliflower and why the farmer’s markets here in Los Angeles make me so dang giddy.

Summer Squash Pasta with Green Goddess Dressing

This book celebrates foods’ natural colors and vibrancy in a really delicious way. The recipes are easy-to-follow, the combinations interesting and the food is just downright pretty.

All of the recipes are things you’ll want to eat on a random Wednesday, which is honestly my favorite type of food to make. Very normal, everyday food, but with twists that make them special.

Summer Squash Pasta with Green Goddess Dressing [click to continue…]

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Summer Squash QuesaTaco (Quesadilla + Taco) // www.acozykitchen.com

Sometimes I’m so hungry I feel like I might die. I know I’m being super melodramatic because people can go days and sometimes weeks without food but something happens where my blood sugar levels dictate my mood…and brain. I become angry, desperate…and then super creative.

I begin pairing ingredients that are strange and on the verge of not-so-pleasant. But a few weeks ago, I came across a freakin’ gem. I peered in my fridge, saw some tortillas, cheese and some leftover shredded chicken. That is when the first child from a quesadilla mother and taco father was born. QuesaTaco!

I’m an inventor…or so I thought. I googled it and realized some stoner kid on Reddit had already done it. SO, I didn’t exactly invent it but I still feel pretty proud of this recipe.

Summer Squash QuesaTaco (Quesadilla + Taco) // www.acozykitchen.com

This recipe starts with a super quick cooking situation with diced summer squash, ancho chile powder and ground cumin. That’s the filling.

Then I made a bunch of quesadillas.

The quesadillas were then topped with all sorts of stuff…like a taco!

Summer Squash QuesaTaco (Quesadilla + Taco) // www.acozykitchen.com [click to continue…]

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topostomg

I despise talking about the weather, but excuse me while I talk about the weather. This past weekend it was a cool, brisk and a very perfect temperature of 65 during the day and in the 50s at night. This is the kind of spring weather that inspires one to wear shorts with a sweater. It’ll inspire you to make a big batch of soup and eat it outside with a blanket draped over your shoulders. It’s dreamy weather, really.

Los Angeles is currently experiencing some freakish heatwave at this very second and if only I could go back to the dreamy blanket-over-shoulder-while-eating-soup-weather. I’m not going to complain about Los Angeles weather because that’d be silly. Instead, I’m going to wait for it to pass, so I can revisit his soup which is oh so perfect.

This is another recipe I did for the Mushroom Channel. I used oysters in these and a good amount of them. I paired them with pretty red lentils and added some spices like ground coriander and cumin. Lentils and mushrooms are a winning combo. For the recipe and more, hop on over to The Mushroom Channel’s Blog!

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Romanesco Cauliflower Mash // www.acozykitchen.com

This is the second installment of Adrianna-tries-to-be-healthy-by-eating-stuff-other-than-just-doughnuts. Friday I gave you fraud-fries (a new technical term that describes vegetable fries). And today, it’s all about fraud-mash.

I’m all about deception and lies and fooling oneself. Food-trickery, is what it is.

Let me tell you last week when I tried this for the first time I had a big attitude about it. I was bratty, skeptical, even trash-talked it on Twitter before trying it. And then, I put it on my plate, right next to a very lean steak and was like, whoa! this is actually delicious! I was going for steak and potatoes and this came pretty close!

Romanesco Cauliflower Mash // www.acozykitchen.com [click to continue…]

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Spiced Parsnip Fries with Roasted Garlic Yogurt// www.acozykitchen.com

So I’m on this sort of diet thing. It’s not a diet, exactly. It’s more of a don’t-eat-everything-you-want-which-includes-two-doughnuts-in-a-row kind of thing. I’m basically just trying to eat a bit healthier, though tomorrow I’m totally sharing something fun with you.

In the nature of this blog, which is a reflection of what I’m eating and obsessing over, there might be some more healthier recipes popping in and out over the next few months. This will never be a healthy-type blog; I simply love butter too much, but I am almost relearning how to cook and eat in a way. My default is always to finish things with a bit of butter. Bolognese? Finish it with butter. Sear a steak? Top it with a bit of butter? I’m learning how to not cook with so much fat.

I always know I feel better when I work out but it definitely takes effort to get in your car and drive somewhere to work out. I tend to make so many excuses. But right now I’m into it so I’m riding the wave. Also, if all this healthy/workout talk is boring, I’m sorry. Tomorrow I have pop tarts, ok? POP TARTS!

But today, fries that aren’t fries. They’re frauds. Delicious little frauds topped with lemony, garlicky yogurt, Italian parsley and sweet pomegranate seeds.

Spiced Parsnip Fries with Roasted Garlic Yogurt // www.acozykitchen.com [click to continue…]

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Beet Hummus with Crispy Beet Greens // www.acozykitchen.com

If you know me, you know that I’m not Valentine’s Day’s biggest fan. It’s not that I hate relationships or love or love or any of that—if anything it’s the complete opposite. I’m pretty sure my disdain for all things Valentine’s Day has to do with how the internet celebrates. Everything immediately turns red and pink and pizzas on Pinterest are topped with heart-shapped pepperoni. WHY?!

Also, I’m convinced that we shouldn’t be consuming that much food coloring in our lives. It’s a very rare occasion where I’m like, let’s turn this whole dish RED! PINK! Like, no. If it’s not meant to be pink then let it live in its original color and chill. Let’s all walk away from the food coloring, ok? (Red velvet cake on occasion is fine.)

Today the internet beat me. I made something festive…sorta. It was on my long list of to-makes so I figured it might be a good time, but this is naturally pink, so I’m defending it.

Here it is, internetz: (Resentfully) presenting pink hummus…

Beet Hummus with Crispy Beet Greens // www.acozykitchen.com [click to continue…]

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Curried Lentil Soup with Golden Raisins  and Delicata Squash // www.acozykitchen.com

I need a reset button.

Yesterday I ate 1/2 of gigantic big bowl of guacamole, pet a bird, ate 1/4 of this spinach dip and then had a gigantic plate of Feijoada. (The Feijoada was beyond epic and it’s now my goal to make it for this here space.)

Basically what I’m saying is that I overate. Probably more than Thanksgiving. A dinner of just appetizers is like a dream for me. It reminds me of My-So-Called-Life when Rayenne complains about always having frozen appetizers for dinner and her mother has no idea what she’s talking about.

Eating just appetizers reminds me of afterschool snacks and tapas in Spain and my favorite television series of all time.

Curried Lentil Soup with Golden Raisins and Delicata Squash // www.acozykitchen.com [click to continue…]

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