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I Ate Only These Healthy Cookies For A Week and You’ll Be Blown Away By What Happened Next

8 Sep

No, your favorite Gluten-free Greek blog has not gone all Buzzfeed, despite the clickbait headline. But I did eat these chock-full-of-goodness cookies pretty much for breakfast, lunch, and dinner for a week… and what happened was that I still wanted some damn more.

Super filling, brimming with fiber/protein/healthy fat, and right up my taste-profile alley (hello ginger and sweet potato!), these rank right up there with my other RFES love, Superhero Muffins, but are even quicker to throw together. Extra points if you’re a parent trying to convince a picky kid (or a wife trying to convince a husband with a bland palate like someone who may happen to be my sister…), there are real, live SWEET POTATOES baked into these puppies. Oh, and they just-so-happen to be vegan. I have died and gone to baking heaven.

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Finally, these guys were amazing pre-long-run fuel, and I am pretty sure I am going to eat them pre-marathon… assuming I can put them down long enough to run 26 damn miles. Only time will tell.

Sweet Potato Breakfast Cookies from Run Fast Eat Slow

Ingredients

  • 3 c old-fashioned rolled oats
  • 1 c almond flour
  • 1 tsp ground ginger (or 1 TBS fresh)
  • 2 tsp cinnamon
  • ½ tsp baking powder
  • ½ tsp fine sea salt
  • 1 c sweet potato puree
    (I tried both the canned syrup-free puree and pureeing my own by roasting the potato for ~40 minutes, removing it from skin, and mashing it … canned was still very good, but I did prefer the earthier taste of the one I did  myself. I also think pureed pumpkin would work, but I’d remove some maple syrup to decrease liquid and sweetness)
  • ½ c maple syrup
  • ½ c coconut oil, melted
  • 1 tsp vanilla extract
  • ½ cup raisins (optional, but you want them)

Assembly

  1. Preheat oven to 350F. Line baking sheet with parchment paper. In bowl of food processor, pulse oats for 5-6 times, until roughly chopped (note: I skipped this step entirely and cookies were still amazing). Place oatmeal in large mixing bowl and combine with almond flour, ginger, cinnamon, baking powder, and salt.
  2. In separate bowl, whisk together sweet potato puree, syrup, oil, vanilla, and raisins until well combined. Fold into oat mix and stir until blended. The dough should be thick.
  3. Use ¼ cup measuring cup to drop batter onto baking sheet. Space cookies 1 inch apart and slightly flatten.
  4. Bake until bottoms are deep golden brown, 25-30 minutes.

Rosemary Cauliflower Mash- A New Favorite

12 Jan

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At our staff end-of-year party, a coworker made the best thing ever: a cauliflower mash with the taste of stuffing and the texture of mashed potatoes. It is as easy as roasting two heads of cauliflower and whirling it with some other delicious ingredients in a food processor. For the love of all things holy, go whip this up for your next meal.

Rosemary Cauliflower Mash

Ingredients

  • 6.5 TBS olive oil
  • 2 heads of cauliflower, chopped
  • 1 onion, chopped
  • salt, to taste
  • pepper, to taste
  • 3 sprigs rosemary
  • 1 head garlic
  • about 1/4 c whole milk or half and half
  • half stick of butter
  • ancho chili powder (optional)

Assembly

  1. Preheat oven to 400F. Toss cauliflower in 4-5 TBS olive oil and season with salt and pepper to taste. Slice the head of garlic across the top so all the cloves are exposed. Pour 1 tablespoon of olive oil over the garlic and wrap loosely in tinfoil. Roast the cauliflower until tender and garlic until fragrant and soft, about 40 minutes. While those roast, saute the onion with the remaining olive oil until soft and fragrant.
  2. Place the roasted cauliflower in food processor. Squeeze out the roasted garlic cloves into the food processor. Add remaining ingredients and grind to desired texture, adding milk if necessary.

The Best Ice Cream I’ve Ever Made (Or: Why Your College Roommate is the Best Person To Keep in Your Life Forever)

25 Aug

Sometimes you gotta let the world know: something INSANE just came out of your kitchen. So, here I am telling you- this ice cream is gonna change the whole game. And I’m not talking about a pickup soccer match cut short for rain– this ice cream is a game-changer on the level of an epic Cricket battle that has gone into days-long overtime. That’s how good it is. OH- and it’s vegan, refined-sugar-free, and off-the-charts easy to make.

You already know- SO not my picture. Thanks to the Tasting Table for this recipe and picture!

But before we get to that, a word from our sponsors. As I’ve written about before, QueijoKef and I spend a lot of time texting/emailing/’graming each other delicious things we’d like to cook or eat. It’s just one of the reasons she is so great (see also: our quick trip to Miamithe epic bike ride inspired by our friendship’s soundtrack, the gnocchi we both die for, and her signature non-dairy creamy sauce). She has an excellent track record of picking awesome recipes (this matcha gingerbread cookie is a fan favorite), so when she sent me this turmeric-cardamom-coconut milk ice cream, I knew she was on a mission to keep her streak alive.

This ice cream has a seriously complex flavor profile (how’s that for food blogger lingo?) that is somewhere between sweet and savory. In another life when I never have to go to school again, I would make grainless graham crackers, slather this ice cream between ’em for an ice cream sandwich, and make my millions selling them on Georgia Ave. A girl can dream.

I followed this recipe exactly, and you should all go over there to give credit where it’s due and support The Tasting Table with all the clicks you can muster. Because I love this recipe so much and would be devastated if it ever went away, I am reproducing it here for posterity (because if Cooking Up Kefi can outlast Gawker, clearly I’ll be here long after The Tasting Table is gone).

Golden Milk Vegan Ice Cream from The Tasting Table

Ingredients

  • 3 c coconut milk
  • ½ c cream of coconut (here on amazon)
  • One 1-inch piece ginger, grated
  • ¼ c honey
  • 2 tsp ground turmeric
  • ½ tsp ground cinnamon
  • ½ tsp kosher salt
  • ¼ tsp ground cardamom
  • ¼ tsp freshly ground black pepper
  • 1 vanilla bean, seeds scraped (I used 1-1.5 tsp vanilla extract)
  • Chopped candied ginger, for garnish (optional)

Assembly

1. In a medium saucepan, whisk together all the ingredients, minus the candied ginger, and bring to a simmer over medium heat. Let cool completely, then refrigerate overnight. Make sure you freeze the bowl of an ice cream maker during this time.

2. The next day, strain the base into the bowl of the ice cream maker and churn according to the manufacturer’s directions. Scrape into a shallow dish and freeze for at least 4 hours. Scoop the ice cream into bowls and drizzle with honey. Garnish with chopped candied ginger, then serve.

2014 Cooking Up Kefi Gift Guide

11 Dec

For the Triathlete trying to keep it together in the off season:

Athleta Power Lift tights

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Bring on the winter blues! The fleece lining in these running tights will maintain heat and the flattering cut will keep her style intact… unless she could not care less about style, in which case the functionality of these guys will be appreciated twofold!

 

 

 

 

 

Bike Fitting by Smiley

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It’s unanimous: Smiley is the best guy in the DMV for a bike fitting. The DC Tri Club’s forum post with RAVES about his services is four pages long, and those people know a thing or two about bikes. Fittings with Smiley ain’t cheap, but the value is unmatched– for $275 he’ll give you as many visits as it takes to get the fit right, plus a six-month tweak if you need it. If getting fast is a New Year’s resolution for the triathlete you know, you cannot go wrong with Smiley!

Bike trainer

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The fairytale that runs through my head is that if I had a bike trainer, I would ride every single day for hours and hours. Basically, these systems turn your road bike into a stationary bike so you can ride for miles and miles without turning off the Kardashians. KMBGKef has one and swears by it. There are lots of different models at various price points, but conventional wisdom is that, with trainers, you get what you pay for.

 

Solidcore

SolidCore8Hear me now: there is no better cross-training work out for a triathlete/runner/ballerina/underwater basket weaver than Solidcore. The only way I can describe it is to say that it is Pilates on PCP–expect your clothes to be soaked with sweat and your muscles to quiver with fatigue at the end of this 50-minute class. PurplePenKef turned me on to it and after only a few classes I can say with certainty I’m stronger because of it! NB: most classes are not sausage fests, as pictured here.

For the food enthusiast who just-so-happens not to eat gluten or sugar:

Adjustable Liquid Measuring Cup

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File this under “things I can’t believe we didn’t think of before”– this measuring cup not only lists several different systems of liquid measurements for easy conversions (mL, oz, cups), but the plunger acts as a squeegee so you push out the entirety of the ingredient. The cook on your list will never waste the amazing Greek honey she lugged all over Monemvasia again! (Bed Bath & Beyond says it is dishwasher safe– don’t believe it. The numbers will wash right off!)

 

Babycakes NYC Complete Baking Kit

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Erin Mckenna is the queen of solid gold sh!t. Her bakery whips up dozens of the best gluten/sugar/nut/dairy free baked goods out there. They ship a few pre-made goods throughout the country, but I love to give these mixes for anytime use. Her cookbooks are great, too– I made recipes of hers for an ice cream parfait, a salted caramel ice cream cake, and a black forest birthday cake.

 

The Newest Cookbook from the Best Chef on God’s Green Earth

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Still not hip to Ottolenghi? Check out his roasted eggplant with buttermilk sauce, the time I made the whitest (and yummiest) salad ever, a revolution in grape leaves and pies, or the post where I realized that fennel could be caramelized. Then go buy the new book and hop on a flight to London to eat in his restaurant.

The hostess who really loves to have people over even though she doesn’t own a dining room table:

Grey Moggie Paper

Screen shot 2014-12-11 at 12.03.49 PMAs JetSet will tell you, the number of social graces your girl Chef Kef feels compelled to fulfill become less by the year. One little piece of Emily Post I will never relinquish, however, is the handwritten note. There are very few things in life that give me the same thrill as finding the perfect card for the occasion and dropping it in the mail–bonus points if it’s a surprise or just-because card. Anyway, Grey Moggie is a DC-based paper shop with a great selection of sappy and sassy paper goods.

Neighborhood Coasters

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Take it from me: table space in a city is coveted real estate some of us would kill for. What better to protect that property than these cedar wood coasters etched with your host’s favorite neighborhoods? Sadly, there’s no DC option (boo), but Baltimore, San Fran, New York, Chicago, LA and …Minneapolis all made the designer’s list. Ouch.

 

Monogram Bangle

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It could just be that I am a product of my environment (where we took nameplate necklaces very seriously until about 2010), but I have always thought personalized gifts are the best ones. I love this elegant and modern update to the initial charm bracelet, and I bet there’s lots of hosts out there who would think so too.

Mother Necklace

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I work on a postpartum unit in a hoity-toity East Coast hospital–suffice to say I’ve seen a lot of “push presents” in my time. If multiple carats are in your budget this year, by all means… but if I were a new mom and was hosting for the first time since my world suddenly began revolving around poop consistency and feeding schedules, this is absolutely the gift I’d want.

The person who thinks we’d all be better off if we supported people doing amazing work instead of spending money on ish no one really needs:

The Ferguson Municipal Public Library. Through it all, the Public Library in Ferguson has stayed open and continued to serve the community as it grieves the murder of Mike Brown. Currently only one full-time librarian is employed there, and his plans for the generous donations pouring in are to create healing kits children can check out to help process traumatic events and to hire a full-time children’s or program library.

Legal Aid. There’s been a lot of attention paid to two cases that exemplify inequity in our court system, but countless Americans whose stories will never make the news don’t get the justice they deserve because they lack financial access to legal advice and council. The Legal Aid Society represents civil cases regardless of ability to pay in cases ranging from housing disputes to class-action consumer matters.

Metro TeenAIDS. My people, always and forever–these guys are arming DC’s young people with information, skills, and jobs to fight HIV transmission, stigma, oppression and cycles of poverty. In other news, they have some very cool intern opportunities (paid and unpaid!) — if you have any righteous college/master’s students in your life, you should let them know!

Girls On the Run. In the next life, when I marry for money instead of wonderful and fulfilling love, I will be a full-time Girls on the Run volunteer. This organization (which almost definitely has a chapter near you–they’re everywhere!) teaches girls the transformative power of running through a confidence- and skills-boosting curriculum. Ahmazing.

Five for Friday: Fall Recipes

21 Nov

It’s Friday (get your groove on!) and I’m linking up with Courtney, Cynthia, and Mar for the Friday Five link up. Today it’s right down to it: favorite fall foods!

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Photo credit: beltwaybambinos.com

What are you guys eating this fall? What’s on your Thanksgiving list?

Salted Caramel Ice Cream Cake (Or, What I Ate For Breakfast)

16 Sep

Ever since I added ice-cream cake to the list of things I know how to make, I’ve been dreaming of all the possible renditions of amazingness I could serve at future occasions. Because 16 Sept is Mexican Independence Day, National Hot Dog Day, and National Play-Doh Day, I figured this weekend was good as any to throw a fall-themed pot luck. Oh, right, and it was my birthday–so a cake seemed in order.

As you may recall, last year’s cake was a narrowly-averted disaster that had me teetering on the edge of a nervous breakdown just a few hours before guests started arriving. Since I am almost an old woman and need to reserve my anxiety for things that actually matter, I decided that this year I  would make myself an ice cream cake–in addition to being  extremely delicious, they go into the freezer looking a hot mess and come out looking impressive and professional–perfect for those of us who just can’t be bothered with presentation. I like to think of them as the before/after segment of “What Not to Wear” without all the gender-/class-normative commentary from Stacy London.

(Speaking of awesome accessories, my “I Love Cake” pin has become a birthday tradition!)

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Lucky 27

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And Number 28!

Okay back to the cake. Hell bent on making another gluten-free/sugar-free dessert my whole party could enjoy, I decided on a salted caramel ice cream with a FIG jam ribbon layered with last year’s chocolate birthday cake and a praline crunch. This time, I followed the Babycakes recipe exactly (xantham gum and all–full recipe link below), and actually found that the weird version I made last year was better–go figure.  But this one was dense and froze/thawed nicely so Erin McKenna still reigns supreme.

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No-Stress Salted Caramel Ice Cream Cake

Ingredients

  • 1 batch salted caramel ice cream + 1 extra batch caramel, for crunch and garnish
  • Enough chocolate cake* for at least two layers. Make your cake in whatever pan you plan to use to freeze your assembled ice-cream cake in–best is a deep-dish springform pan; short of that– something with removable sides; and short of that… I suppose you could also do it in a rectangular pyrex
  • 8 oz raw pecans, finely ground
  • 3 TBS butter

Assembly

1. Take ice cream out of freezer to melt a bit.

2. Your cooled cakes should be in at least two layers. Using the Babycakes recipe above, my cakes were dense and about 1-1.25 inches thick, so they were great as is. You want layers that are thin but firm, so, slice your cakes horizontally if you need to.

3. Melt 3 TBS butter in a sauce pan. Add ground pecans and coat in melted butter. Cook over medium heat until toasted. Mix with a heavy coating of extra caramel sauce and set aside.

4. Once ice cream is melted enough to be spreadable, assemble cake by layering chocolate cake, ice cream, and crunch, in that order, ending with ice cream.  If you need a little more room at the top, cut strips of tin foil and tuck them into pan–they will come off easily from frozen ice cream.

5. Thaw for about 10 minutes before serving. Garnish with extra caramel sauce.

 

*A note on the true Babycakes version: I would substitute canola oil for the coconut oil because the coconut flavor gets really concentrated when you freeze the cake, as coconut oil has a verrrrry low tolerance for cold.

Occupy the Grocery Store: Creamy Yogurt Pops

26 Aug

I have often wondered if you could just freeze yogurt to make frozen yogurt (spoiler alert: you can’t). I’ve wasted a lot of perfectly good yogurt trying to transform it into perfectly good froyo–but today I have a finished product I can be proud of.

I found this idea somewhere on Tastespotting (and for whatever reason can’t find it again–sorry, original post!). Seriously- all you do is freeze three measly-little ingredients and a few hours later you can enjoy a perfectly healthy, good-enough-for-breakfast creamy treat. Does life get any better?

I’ll be experimenting with chocolate and pumpkin versions in the near future–what else would you guys add?

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Creamy Yogurt Pops

Ingredients

  • 2 c plain Greek yogurt (Fage is best but you do you)
  • 1/3 c honey
  • 8-12 oz berries of your choice

Assembly

1. Combine ingredients in a bowl.

2. Divide between popsicle molds or ice cube molds. Insert pop sticks or toothpicks.

3. Freeze for at least four hours or overnight.

4. Allow pops to thaw for at least 10 minutes before removing from molds (running warm water over the molds helps, too).

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