Yes to Yummy

Tag Archive: gluten-free

Nacho Average Nachos

October 8, 2017 Leave your thoughts Print this page

Hello! I am still alive! And well! And I have a RECIPE to share on the blog?! WHAT?!

Unfortunately, Yes to Yummy has been on the back burner for the past year or so. While I have found time here and there to write about the New York delicacies I was sampling, I could rarely pull together a few hours to get myself to a kitchen, grab my camera, and write about what I was up to.

Oh yeah, and I didn’t have a kitchen in my freshman dorm. That played big role, too.

And this summer, I thought I was going to have time to cook and develop recipes. Yup, good joke. I’m pretty sure I just ate tomatoes with olive oil and salt for dinner when I’d get home at night from my full-time job.

But now I’m back in school. A good friend (and former roommate of mine) and I are living in a lovely upperclassman dorm with a wonderful kitchen. Being able to make dinner in my pajamas again has totally rocked my world.

The past month or so has reminded me why I fell in love with cooking all of those years ago. I love the process of planning, going grocery shopping, perusing the farmer’s market, preparing, eating. I love the sounds, the sights, the smells, the tastes. I love the satisfaction of feeding my friends something delicious. I love having conversations about everything under the sun at my dining table. I love having my passion back. It feels so good.

So, why nachos? There’s a story behind that.

When I was younger, I was never a fan of nachos. It was that goopy artificial cheese. From a can or something. Yuck. And I could never understand why you would purposefully ruin a wonderfully crunchy chip with tons of sub-par dairy. Needless to say nachos were not my snack of choice at the movie theater or bowling alley.

It wasn’t until my senior year of high school when my perspective changed. One night, a friend of mine and I went out to a local restaurant in the town over from ours, a healthy/vegetarian place called The Lime. I had been going there since childhood, eating their thick, warm slices of whole wheat bread and drinking glasses of carrot juice. But never before had I been there by myself, as a “kind-of-adult” who could drive and order her own food.

“We have to get the nachos,” my friend insisted, glazing over the appetizer list. “They’re amazing.”

For a moment, I resisted. I was Abby, lover of all things crispy, skeptic of sogginess and sour cream. I wasn’t a nacho fan.

But I agreed anyway. I still don’t know why. Perhaps it was because I was seventeen and itching for newness, itching to get out of my small suburban town. Everything felt repetitive and claustrophobically familiar. Maybe nachos would be my first step into the unknown, the rebellious, the reinvented.

Unfortunately, these nachos were not the cure to my teenage angst. But they knocked my socks off nonetheless.

I remember that dark brown dish landing on our table like it was yesterday. Beneath layers of melted cheddar lay succulent black beans and bits of onion. Salsa stood as a punchy sidekick, beckoning us to dip those cheese encrusted chips. We dove in with relish, and from that day forward, I was a nacho lover.

Even though high school is far behind me and that friendship is no longer, I still look back fondly on that chilly evening at The Lime. In a way, it was a small reminder that things could change, that things could get better. And they did.

And now, two years later, I’m standing in my kitchen, making nachos for myself. I’m so much happier, so much more secure in myself and my place in the world. I’ve let go of so many things I needed to put behind me. But I haven’t let go of my desire to make and eat nachos my way.

This recipe is honestly a breeze. If you’re got an oven, a nearby grocery store, and half an hour on your hands, you can get a delicious, inexpensive sheet of goodness on the table for you and several buddies. I got fancy and made my own salsa with heirloom tomatoes from the farmer’s market; if you’re lazy or short on time, just get some good salsa from the store. I love a combination of cheddar and jack cheese, but feel free to use one or the other. And yes, go ahead and put sour cream on top if you’d really like. (I’m still not a huge fan of sour cream. Some things don’t change, and that’s okay.)

Go forth my friends. Make good food for the people you love.

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Nacho Average Nachos

Ingredients

Prep Time 15 min
Cooking Time 15 min
Total Time 30 min
Yield 4-6 servings

FOR THE SALSA:

2 large tomatoes, finely chopped

2-3 jalapeno peppers, seeded or not (you decide), finely chopped

1/2 red onion, finely chopped

1/2 cup fresh cilantro, finely chopped

The juice of 1-2 limes (about 2-3 tbsp)

Salt, to taste

FOR THE NACHOS:

1 15 oz can of black beans, drained

2 tsp cumin

3/4 tsp salt

1-2 tsp chili powder

4-5 cups of sturdy corn tortilla chips

1- 1 1/2 cups of mild cheddar cheese, shredded

1 cup of jack cheese, shredded

Directions

FOR THE SALSA:

In a medium bowl, combine all of the ingredients. Taste and add more salt or citrus, if necessary. Let sit for at least half an hour to let the flavors meld.

FOR THE NACHOS:

Preheat the oven to 400 degrees. Line a large rimmed baking sheet with parchment paper. Set aside.

In a small saucepan, combine the black beans, cumin, salt and chili powder. Cover with a lid and heat over medium. Cook until just beginning to soften, about 10-15 minutes. If the black beans start sticking to the pot, add a tablespoon or two of water to keep things smooth. Set aside.

Line the bottom of the baking sheet with a layer of tortilla chips, taking care to make sure the chips aren’t overlapping. Top with about a third of the salsa and half of the black beans. Cover with half of each of the cheeses. Add another layer of chips on top and repeat, finishing with a final layer of cheese.

Bake until the cheese melts and begins to turn golden brown, about 15 minutes. If the cheese is melted, but still looking pretty white, turn the broiler on low and watch carefully as the cheese begins to crisp up. (Be careful, though — there’s parchment under those nachos!)

Serve immediately with remaining salsa and guacamole, sour cream and/or fresh cilantro, if you’d like.


We back, ladies and gentlemen.

(What will my next recipe be? Nacho business.)


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Nacho Average Nachos

October 8, 2017 Print this page

A very easy and affordable — yet delicious — dinner. Serve with more salsa and guacamole to take your nacho experience to an ethereal place.

Ingredients

Prep Time 15 min
Cooking Time 15 min
Total Time 30 min
Yield 4-6 servings

FOR THE SALSA:

2 large tomatoes, finely chopped

2-3 jalapeno peppers, seeded or not (you decide), finely chopped

1/2 red onion, finely chopped

1/2 cup fresh cilantro, finely chopped

The juice of 1-2 limes (about 2-3 tbsp)

Salt, to taste

FOR THE NACHOS:

1 15 oz can of black beans, drained

2 tsp cumin

3/4 tsp salt

1-2 tsp chili powder

4-5 cups of sturdy corn tortilla chips

1- 1 1/2 cups of mild cheddar cheese, shredded

1 cup of jack cheese, shredded

Directions

FOR THE SALSA:

In a medium bowl, combine all of the ingredients. Taste and add more salt or citrus, if necessary. Let sit for at least half an hour to let the flavors meld.

FOR THE NACHOS:

Preheat the oven to 400 degrees. Line a large rimmed baking sheet with parchment paper. Set aside.

In a small saucepan, combine the black beans, cumin, salt and chili powder. Cover with a lid and heat over medium. Cook until just beginning to soften, about 10-15 minutes. If the black beans start sticking to the pot, add a tablespoon or two of water to keep things smooth. Set aside.

Line the bottom of the baking sheet with a layer of tortilla chips, taking care to make sure the chips aren’t overlapping. Top with about a third of the salsa and half of the black beans. Cover with half of each of the cheeses. Add another layer of chips on top and repeat, finishing with a final layer of cheese.

Bake until the cheese melts and begins to turn golden brown, about 15 minutes. If the cheese is melted, but still looking pretty white, turn the broiler on low and watch carefully as the cheese begins to crisp up. (Be careful, though — there’s parchment under those nachos!)

Serve immediately with remaining salsa and guacamole, sour cream and/or fresh cilantro, if you’d like.


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Chocolate Mousse

May 16, 2017 Print this page

Need an easy dessert to impress your friends? Don’t have much equipment? No need to fear, chocolate mousse is here! With a straightforward list of ingredients and little work involved, this treat will both put you at ease and knock the socks off of anyone to whom you serve it.

Ingredients

Prep Time 15 min
Cooking Time
Total Time 4 hr
Yield 4-6 servings

2 cups of heavy whipping cream

3 egg whites

1/3 cup of sugar

6 ounces of good dark chocolate, finely chopped

1 teaspoon of vanilla extract

Pinch of salt

Directions

Place a medium/large bowl and a whisk in the fridge. Let chill for 30 minutes.

Remove the bowl and whisk, then add the heavy cream. Beat vigorously until stiff peaks form and the cream holds its shape, about 10 minutes. Set aside.

No whisk? No problem. Chill a glass jar with a screwable lid for 30 minutes, then pour cream in up to the halfway mark. Screw the lid on tight and shake vigorously until the cream stops making sloshing noises. If you open the lid and see that the cream has thickened, you’re done! If not, keep going. This method might sound silly, but trust me, it works in a pinch.

In a medium bowl, beat the egg whites with a whisk until soft peaks form, about 7 to 8 minutes. (If you don’t have a whisk, you can use a fork. It will be a pain in the butt, but it will get the job done.) Then add the sugar and continue beating until still peaks form, about 5 minutes longer.

In a small saucepan, melt the chocolate over medium-low heat until smooth. (You can also do this in a bowl in the microwave.) Remove from the heat and let cool for a few minutes.

Pour the chocolate into a large bowl. Gently fold in the egg white/sugar mixture with a spatula, going slowly as not to disrupt the aeration you’ve just created. Once only a few streaks of egg white remain, add the whipped heavy cream and vanilla. Continue folding gently until no streaks of white remain.

Put the bowl with the chocolate mousse in the fridge to chill for at least an hour, preferably four hours or longer.

Spoon the chocolate mousse into bowls or serving cups. Garnish with more whipped cream, berries and/or cocoa powder. Serve chilled.


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The Best Damn Chocolate Cake (vegan)

March 16, 2017 Leave your thoughts Print this page

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Hello. My name is Abby. And I like chocolate. Wait, correction. I love chocolate. Hang on, final correction. I AM FREAKING OBSESSED WITH CHOCOLATE AND WILL MARRY IT IF GIVEN THE OPPORTUNITY. There we go!

Chocolate has gotten me through a lot in my life, and for that, I am eternally grateful.

We’ve been eating a version of this cake in my family for years. The original recipe is from “Great Good Desserts Naturally” by Fran Costigan, a book that’s been sitting on our cookbook shelf for as long as I can remember.

The best part of this cake is that everyone can eat it. No, really, everyone. Which is why I decided to make it for the birthday of my dear friend Sophie.

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Guys, I’d like to introduce you to Sophie, a true soul sister of mine. We met through yoga last year and, after getting dinner together one night, became instant best friends. We share so much and I feel so grateful to have her in my life.

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Now, Sophie is a vegan…who also can’t eat gluten. Oh, I can see the reactions on your faces now. “What could she possibly eat? Grass? Air? Dirt?”

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Contrary to what may be depicted in this incredibly amusing meme, gluten-free vegans can actually eat quite a lot. Rice. Beans. Quinoa. All veggies and fruits. Potatoes and sweet potatoes. Nuts. Avocados. Dark chocolate. There’s plenty if you explore your options!

But when it comes to dessert, baking without dairy, eggs or flour can be a bit tricky. I’ve made plenty of vegan or gluten-free treats in my time, but rarely have I succeeded at simultaneously accomplishing both. But when Sophie’s 18th birthday came around on February 22nd, I knew I had to find a way to make a delicious dessert that fit the bill.

And this cake did the trick!

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By substituting wheat flour with gluten-free baking mix or gluten-free oat flour, you can make this delectable vegan chocolate cake for your Celiac or gluten-intolerant friends. And guess what? It still tastes incredible: moist, fudgy and so chocolaty you might go into cacao-induced shock.

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While the cake itself is beyond yummy, I think my favorite part of this dessert is the frosting. It’s like eating the lovechild of chocolate pudding and ganache. AMAZING.

And did the vegan enjoy her birthday cake? I think she did!

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The Best Damn Chocolate Cake (vegan)

Do you have vegan friends? Do any of them have a birthday coming up? No need to fear, this vegan chocolate cake is here! Moist, unbelievably chocolaty and quite easy to prepare, this beauty is sure to impress your herbivorous and omnivorous friends alike. Feel free to double the recipe and increase the number of layers!

Adapted from Fran Costigan’s “The Chocolate Cake to Live For” 

Ingredients

Prep Time 1 hr 30 min
Cooking Time 30 min
Total Time 2 hr
Yield ~12 servings

FOR THE FROSTING:

1 1/2 cups of cocoa powder (please use the best stuff you can get your hands on!)

3/4 cup of sugar

1/2 teaspoon of sea salt

1 cup of boiling water

1 cup of maple syrup

2 tablespoons of vanilla extract

1/4 cup + 3 tablespoons of cornstarch or arrowroot, dissolved in 1/2 cup of water

FOR THE CAKE:

1 cup of whole wheat pastry flour + 1 cup of all-purpose flour, or sub gluten-free all-purpose flour

2 teaspoons of baking powder

2 teaspoons of baking soda

1 teaspoon of salt

1/2 teaspoon of cinnamon

3/4 cup of cocoa powder

1/2 cup of sugar

1/2 cup of vegetable oil

1 cup of maple syrup

1 cup of unsweetened vanilla soy milk or almond milk

1 cup of water

2 teaspoons of vinegar

1 tablespoon of vanilla extract

Splash of almond extract

Directions

FOR THE FROSTING:

In a high-speed blender, blend the cocoa powder, sugar and salt until well-combined. With the blender running on medium-low speed, pour in the boiling water. Stop the blender and scrape down the sides, then add the maple syrup and vanilla. Blend to incorporate.

Meanwhile, whisk together the cornstarch or arrowroot with the water until dissolved. Set aside.

Pour the chocolate sauce into a small saucepan. Heat over medium until the mixture comes to a boil. Once bubbling, slowly pour in the cornstarch/arrowroot, whisking constantly to prevent clumps from forming. Continue boiling for another 30 seconds, then remove from the heat. Keep whisking until thickened. Pour into a heat-proof container or boil and let cool in the fridge for at least two hours.

FOR THE CAKE:

Preheat the oven to 350 degrees. Line two 9-inch circular pans with parchment paper and grease well. Set aside.

In a large bowl, whisk together all of the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, cocoa powder and sugar). Add the wet ingredients (vegetable oil, maple syrup, milk, water, vinegar and extracts). Whisk to combine.

Evenly distribute the batter between the two circular pans. Tap gently to spread the batter out.

Bake in the preheated oven until a toothpick comes out just barely clean, about 25 minutes. Be mindful: it could be closer to 20 if your oven runs hot, or closer to 30 if your oven runs cool.

Once the cakes come out of the oven, let them cool in their pans for half an hour, then transfer to cooling racks and let come to room temperature before frosting.

TO ASSEMBLE:

Take a piece of wax paper and lay it on top of a cutting board. Gently place one of the cakes on top of it. Using an inverted spatula, take a generous dollop of frosting and spread it all around the cake. Once sufficiently frosted, place the other cake directly on top of the first one. Use the rest of the frosting to cover the cake completely in chocolaty goodness. Eat what you don’t use.

Put the cake in the fridge for an hour before slicing and serving.


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Here’s to another year of tasty treats for my favorite vegan! <3


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The Best Damn Chocolate Cake (vegan)

March 4, 2017 Print this page

Do you have vegan friends? Do any of them have a birthday coming up? No need to fear, this vegan chocolate cake is here! Moist, unbelievably chocolaty and quite easy to prepare, this beauty is sure to impress your herbivorous and omnivorous friends alike. Feel free to double the recipe and increase the number of layers!

Adapted from Fran Costigan’s “The Chocolate Cake to Live For” 

Ingredients

Prep Time 1 hr 30 min
Cooking Time 30 min
Total Time 2 hr
Yield ~12 servings

FOR THE FROSTING:

1 1/2 cups of cocoa powder (please use the best stuff you can get your hands on!)

3/4 cup of sugar

1/2 teaspoon of sea salt

1 cup of boiling water

1 cup of maple syrup

2 tablespoons of vanilla extract

1/4 cup + 3 tablespoons of cornstarch or arrowroot, dissolved in 1/2 cup of water

FOR THE CAKE:

1 cup of whole wheat pastry flour + 1 cup of all-purpose flour, or sub gluten-free all-purpose flour

2 teaspoons of baking powder

2 teaspoons of baking soda

1 teaspoon of salt

1/2 teaspoon of cinnamon

3/4 cup of cocoa powder

1/2 cup of sugar

1/2 cup of vegetable oil

1 cup of maple syrup

1 cup of unsweetened vanilla soy milk or almond milk

1 cup of water

2 teaspoons of vinegar

1 tablespoon of vanilla extract

Splash of almond extract

Directions

FOR THE FROSTING:

In a high-speed blender, blend the cocoa powder, sugar and salt until well-combined. With the blender running on medium-low speed, pour in the boiling water. Stop the blender and scrape down the sides, then add the maple syrup and vanilla. Blend to incorporate.

Meanwhile, whisk together the cornstarch or arrowroot with the water until dissolved. Set aside.

Pour the chocolate sauce into a small saucepan. Heat over medium until the mixture comes to a boil. Once bubbling, slowly pour in the cornstarch/arrowroot, whisking constantly to prevent clumps from forming. Continue boiling for another 30 seconds, then remove from the heat. Keep whisking until thickened. Pour into a heat-proof container or boil and let cool in the fridge for at least two hours.

FOR THE CAKE:

Preheat the oven to 350 degrees. Line two 9-inch circular pans with parchment paper and grease well. Set aside.

In a large bowl, whisk together all of the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, cocoa powder and sugar). Add the wet ingredients (vegetable oil, maple syrup, milk, water, vinegar and extracts). Whisk to combine.

Evenly distribute the batter between the two circular pans. Tap gently to spread the batter out.

Bake in the preheated oven until a toothpick comes out just barely clean, about 25 minutes. Be mindful: it could be closer to 20 if your oven runs hot, or closer to 30 if your oven runs cool.

Once the cakes come out of the oven, let them cool in their pans for half an hour, then transfer to cooling racks and let come to room temperature before frosting.

TO ASSEMBLE:

Take a piece of wax paper and lay it on top of a cutting board. Gently place one of the cakes on top of it. Using an inverted spatula, take a generous dollop of frosting and spread it all around the cake. Once sufficiently frosted, place the other cake directly on top of the first one. Use the rest of the frosting to cover the cake completely in chocolaty goodness. Eat what you don’t use.

Put the cake in the fridge for an hour before slicing and serving.


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