Archives for July 2014

Peanut Butter Cheerio Treats

July 23, 2014 by Mackenzie

Rice Krispy Treats… always a childhood favorite! For whatever reason, I wasn’t a fan of rice krispy treats when I was growing up. It was always the post-game snack after soccer games or the summer camp go-to. But I just refused to like them. I honestly think it was because my mom loved them. Don’t you remember as a kid when your parent loved something and you just decided that you don’t like it, really just to spite them? Yeah, I’m pretty sure that was why I never liked rice krispy treats – because my mom LOVED them. Well, when I got to college and discovered our campus bakery’s rice krispy treats, all of my rice krispy treat resolutions went flying out the window. The cafes sell individually packaged, just-made rice krispy bars and they are so good. Gooey, sticky, marshmallow-y… So much better than the store-bought kind! They quickly became my go-to library study treat and at the end of the school year, when I had to finish out my meal points, I bought ten of them to bring home for my mom and I! Oh, how things change 🙂 Well, I found this recipe on Pinterest awhile back and have been dying to try it. I’m not sure what took me so long – it is the simplest recipe! It took me a whopping ten minutes to make. And seeing as I did NOT need to eat them all, and I would have if they stayed in my kitchen, I brought them in to work to share with my coworkers. They were a hit! I watched several of the staffers casually wander by for seconds and even thirds! Ha 😀 It’s a fun twist to a classic treat!

Peanut Butter Cheerio Treats

Recipe Type: Dessert

Author: Mackenzie

Serves: 28

Recipe slightly adapted from JustJennRecipes

Ingredients

2 tablespoons butter
3/4 cup peanut butter
1 (10 oz) bag marshmallows
6 cups cheerios (peanut butter cheerios, multigrain cheerios, honey nut…whatever your favorite is!)
1 cup chocolate chips

Instructions

Butter a 9×13 glass baking dish. In a large saucepan over medium heat, melt the butter and peanut butter. Add the marshmallows and melt them down. Just as the marshmallows dissolve into the peanut butter, pour in the cheerios and stir it all together, making sure all the cheerios are coated in the peanut butter mixture.
Transfer the cheerios to the prepared baking dish and spread evenly. Sprinkle the chocolate chips over the top. Let sit for 10 minutes to set and cool and then serve!

French Lentil Salad

July 16, 2014 by Mackenzie

How can it be the middle of July already? I feel like I’m just settling into life in DC and all of a sudden I only have a few weeks left! I’m not ready to go – I’m having way too much fun!

I spent today running all over DC – attending the #MakeProgress National Summit (and hearing Senators Elizabeth Warren, Kristen Gillibrand and Chris Murphy speak!), running back to the Hill to attend a coffee with our Senator and some of our constituents, and then racing back to the conference to hear Vice President Joe Biden and Former Speaker of the House Nancy Pelosi speak.

It is days like these when I truly understand why people dedicate their lives to public service. There is much to change about the political system – yes, it can be frustratingly inefficient and unnecessairly political – but there are serious issues that must be addressed and it takes dedicated, inspired individuals to make that change happen. I’m intrigued to return to this world after graduation – I have no idea where/how but as Senator Warren said today, there is a fight that needs to be fought – she jumped in and I may too!

This week, in honor of Bastille Day on Monday (sorry the post is a few days late!), I made this French Lentil Salad! I needed a recipe with simple ingredients, that was easy to prepare and pack for lunch each day, and that filled me up and was packed with nutrition. This meal definitely fits that criteria. Lentils are an inexpensive source of protein, low in calories, and packed with fiber, iron and folate. Throw in the tomatoes and herb dressing for some flavor and you’ve got yourself a nutritious and delicious meal!

I found the recipe from a blog I’m follow called Eat, Drink and Be Skinny – yes, yes, and yes please! She has tons of healthy recipes, workout ideas (I’m doing this 30 day challenge), and lifestyle advice. Check out her site – I think you’ll enjoy it!

Comment below if you try this salad! I would love to hear what you think!

(P.S. – have you liked my new Never Skip Dessert by Mackenzie facebook page yet??!)

French Lentil Salad
Recipe slightly adapted from Sharon Palmer and EatDrinkandBeSkinny
Serves 6

Ingredients:
1 pound dried lentils
4 cups water
1 (extra large) cube vegetable broth base
4 celery stalks, diced
1 1/2 cups cherry tomatoes, halved
2 medium shallots, finely diced
1/4 cup packed chopped fresh parsley
1 1/2 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 teaspoon herbes de Provence (or some mix of dried herbs)
Freshly ground black pepper, to taste
1 medium garlic clove, minced
1 cup croutons
Pinch of sea salt
1 bag of fresh arugula, to serve with

Directions:

1. In a medium pot, add the lentils, water and broth base. Cover and bring to a boil over medium-high heat. Reduce heat to medium and let simmer for 15-20 minutes, until the lentils are tender but firm.

2. When the lentils are done, drain the liquid and transfer to a large bowl. Let cool for 10 minutes then cover and refridgerate for at least 30 minutes.

3. Meanwhile, prepare the celery, tomatoes, shallots, and parsley and set aside. In a small dish, whisk together the olive oil, mustard, vinegar, herbes de Provence, black pepper and garlic. When the lentils have chilled for 30 minutes or so, mix in the vegetable mixture. Next, pour the dressing over the salad and toss. Add the croutons and season with sea salt if desired. Chill until ready to serve – it’s best when it is nice and cold and even better the second day when the flavors have melded!

4. Serve over arugula, if desired.

Vegan Peach Pretzel Ice Cream

July 9, 2014 by Mackenzie

Sweet and salty. Can anyone tell me a better combination?

It’s my first summer on the East Coast and I am thrilled to say I have now experienced fresh, ripe, juicy Georgia peaches. I can’t seem to get enough of them!

I was inspired by all the peaches around here to make a peach ice cream because there’s just nothing better than a bowl of ice cream after a hot, sticky walk home from work. Two years ago I received an ice cream maker for my birthday and became an ice cream making addict! I love picking (sometimes crazy) flavor combinations, churning it up and eating my very own homemade ice cream! Here’s one of my favorites: Blueberry Chocolate Chip Frozen Yogurt!

I am totally bummed not to have my ice cream maker with me here in DC – but I really wanted to try to make some anyways. I ended up completely cheating and basically just froze the base overnight then let it melt a bit when i was ready to eat it. It certainly wasn’t the prettiest ice cream I’ve ever made but it sure did taste delicious!!

But I also love some kind of crunchy something in my ice cream. Plain vanilla or chocolate is just boring! It’s got to be moosetracks with those chocolate caramels in it, or frozen yogurt with chocolate chips. Well, this sweet delicious peach ice cream needed a salty balance and some crunchy goodness, so I added crushed pretzels and boy, what a perfect combination!

I also decided to try a vegan twist on this. I love a rich, creamy, milk-based ice cream – but thought I would see what I could do with coconut milk instead!

Vegan Peach Pretzel Ice Cream
Recipe slightly adapted from Gluten Free Goddess
Makes 1 quart of ice cream

Ingredients:

4 cups peaches, washed, peeled, and cut into 1/2 inch pieces
1 14oz can coconut milk
2 teaspoons coconut oil
1/2 cup brown sugar
1 teaspoon vanilla
2-3 cups whole pretzels, lightly crushed

Directions:

1. In a medium saucepan over medium heat combine half the peaches, the coconut milk, the coconut oil and the brown sugar. Heat for about five minutes over medium heat allowing the peaches to soften and the sugar to melt. Remove from heat and cool.

2. Pour the mixture into a blender and blend until smooth. Add the remaining peaches and the vanilla to the mixture, stir and pour into a 9×13 glass dish. Refridgerate for two hours or until very cold.

3. Churn the mixture in your ice cream maker per manufacturer’s instructions. During the last 2-3 minutes of churning, add the crushed pretzels. Alternatively, transfer the cold mixture to a large tupperware and freeze overnight – this method won’t make the softest, creamiest ice cream but it works if you don’t have an ice cream maker. But it does make it more difficult to stir in the pretzels – you may just have to sprinkle them over each serving.

4. Eat right away or transfer to a container to freeze for later use!

Blueberry Basil Grilled Cheese Sandwich

July 5, 2014 by Mackenzie

I met somebody. Someone inspiring, someone encouraging…

Okay, I’m being dramatic. But I did meet a few people who inspired me to return to my blogging despite the challenges of few ingredients and little time or desire to cook.

See, Washington DC is just an awesome place. Especially for a foodie. There are hole-in-the-wall restaurants everywhere, new chains, and so many different neighborhoods to explore, each with its own plethora of unique restaurants! And that has unfortunately had a negative effect on both my blog and my wallet.

It’s been a lot easier to go out or just just come home to a bowl of cereal after a long day of work and a sticky walk home. But – last week I read about a food bloggers happy hour meet-up and though I would give it a shot! Despite my nervousness about talking to “real” bloggers, I had a blast! And they inspired me to get back in the kitchen and create some tasty, simple recipes.

Well this might just be the best grilled cheese sandwich I have ever had. And let me tell you, I have eaten a lot of grilled cheese sandwiches.

I could live off of grilled cheese. Actually, in the last three years I pretty much have. Freshman year and sophomore year, when I was living in the dorms, I ate the pepper jack sandwich with sweet jalapeño jelly for at least half my meals. No kidding. Then this past year, I always had bread and cheese on hand and made grilled cheese for lunch far too often.

Well, this version takes the cake. Crushed blueberries in a balsamic reduction spread over sandwich bread and topped with a sprinkling of basil and thick slices of fontina cheese. I needn’t say anything more… You better run to your kitchen and try this.

Blueberry Basil Grilled Cheese Sandwich
Recipe adapted from Amandakbythebay
Makes 1 grilled cheese sandwich

Ingredients:

1/2 cup blueberries
1 1/2 tablespoons brown sugar
1 tablespoon balsamic vinegar
1 basil leaf
2 slices of your favorite bread
Cheese, whichever kind you prefer on your grilled cheese and enough slices to melt nice and thick (need to offset the sweetness of the blueberries)

Directions:

1. In a small saucepan over medium heat, combine the blueberries, sugar and vinegar. Crush the blueberries with a spatula and stir. Bring the mixture to a boil and reduce heat to low, keeping a slow boil. Let boil down for 5 minutes, stirring often.

2. Butter one side of each bread slice. Pour the blueberry mixture into a strainer set over a bowl to catch the juice. Strain out all the juice and spread the blueberry mixture on one (unbuttered-side) slice of bread. (The remaining syrup can be kept for something else!) Sprinkle the basil over the blueberry spread and top with cheese and the remaining slice of bread (keep buttered sides on outside!).

3. Heat a small skillet over medium heat and spray with cooking spray. Cook the sandwich for a few minutes on each side, checking to make sure it doesn’t burn, and then enjoy the sweet goodness!

Archives for July 2014

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