Easy Chana Masala

Confession: I had never tried Indian food until I went to college. My parents are not the most adventurous of eaters when it comes to Eastern cuisine, so I had long been taught to associate Indian and Thai food with fear and indigestion. But one trip to Sitar in Nashville converted me for life… at least to a faith in the less spicy dishes. Tandoori chicken, garlic naan, samosas, bring it on. Vindaloo curry…. not so much.

Anyway, my new mission is to somehow convince my family that Indian food isn’t scary and can actually be made easily at home with familiar ingredients. Enter this recipe, which could not be simpler.

Easy Chana Masala

Serves 4; ~125 calories per serving, ~160 with cauliflower “rice”; vegetarian, vegan, dairy free, gluten free

1 can chickpeas

1 can diced tomatoes

1 medium yellow onion

1-2 cloves garlic

1.5 tbsp curry powder

*1 tsp ground ginger (or tablespoon fresh if you have it)

*scant tbsp coriander (or fresh cilantro)

*scant tbsp cumin

*1 tsp turmeric

salt to taste

1. Sauté onions in a large skillet/pan with plenty of cooking spray or oil over medium heat until translucent.

2. Add garlic and sauté for another minute.

3. Drain can of chickpeas and add to skillet. Stir.

4. Add all spices and salt, and stir until combined. It’s important to do this before you add your tomatoes so the spices work into the chickpeas.

5. Now add the tomatoes, undrained.

7. Turn heat to low, cover, and simmer for at least 5 minutes. Now would be a good time to make your rice, couscous, or (as I did) cauliflower “rice”, for serving.

And there you have it! I’m sure some Indian mama somewhere is shaking her head at my shortcut approximation of a very classic Indian dish, but at least I’m trying…?

Squash Enthusiast

IT’S DELICATA SEASON, Y’ALL!!!!

Source: here

Ok I know this is kind of a cop-out, but I really don’t feel like an authority on delicata squash. More like an enthusiast. (It might be my favorite of the squashes, but don’t tell zucchini.)

Anyway, check out this lovely article from Food & Wine on 6 ways to use delicata squash to reach its highest, sweetest, nuttiest potential.

More recipes are on the way! Stay tuned, eater friends!

Brownie Batter Oatmeal

I am not a morning person.

To be honest, I don’t really think morning people exist. I think there are normal “night” people and then there are aliens who have come to Earth to make us feel bad about our grogginess with their smug, peppy, morning talk. Because no real human could be excited about leaving their warm bed every morning to face the harsh light of day.

In fact, the only thing that motivates me to get out of bed and start the arduous process of making myself presentable for work in the morning is breakfast. Due to my limited motor skills before 8:30 AM, I usually resort to cereal and almond milk, or, as I did this morning, sticky, sweet oatmeal (I will address my torrid love affair with cereal another time).

In an effort to make today feel special, I added chocolate to the equation, and lo and behold, the following decadent but not unhealthy recipe was born!

Brownie Batter Oatmeal

Serves 1; 170-220 calories, depending on toppings; vegetarian; vegan option; dairy free option; gluten free

1/2 cup rolled oats

1 cup water

1/2 tsp salt

1 tbsp unsweetened cocoa (I used Hershey’s special dark. Yum)

2-3 stevia packets, to taste

splash milk of your choice

scant tbsp mini chocolate chips (optional)

1-2 tbsp dried cranberries (optional)

1) Cook the oats, water, and salt together using the method of your choice, usually handily delineated on the back of your oatmeal container (I mix them together and microwave for 3 minutes because mornings are hard)

2) Mix your cocoa and almond milk together in a small cup or bowl to prevent cocoa lumps. Or you could skip this step and just throw them in the oatmeal with the other toppings. I did; cocoa lumps don’t scare me.

3) Add the rest of your toppings. Mix well. Adjust to taste.

4) Devour like the morning cave beast you are.

Grumpy Granola Protein Bars

Long distance relationships are tough.

There’s a lot of back and forth, a lot of Skype and Netflix movie dates, and a lot of flexibility involved. At least until they invent this tube travel thingamajig.

In the meantime, one way boyfriend and I stay close even though he’s 800 miles away is by sending care packages!

Ok so I do the sending, he does the receiving. I like to bake, he likes to eat. It’s a symbiotic relationship, much like sharks and those weird teeth cleaning fish.

Anyway.

I happen to know that boyfriend subsists mainly on Nutella, intermittent healthy things, and Clif bars, so this is my attempt to make something he (amongst many other workout junkies!) already likes to eat, GrumpyGirl style.

Grumpy Granola Protein Bars

-Makes 12-15 bars; vegetarian; gluten free optional; dairy free

-200-250 calories per bar

1 1/2 cups rolled oats

3/4 cup chopped raw nuts

1/3 cup mini chocolate chips (optional)

3/4 cup dried cranberries (optional)

1/2 cup whey protein

1/4 cup flour (sub oat flour for gluten free option)

2 tsp cinnamon

1 tsp salt

1/3 cup peanut butter

1/3 cup honey

1 tbsp vegetable oil

1/4 cup almond milk

1 egg, beaten; or 3 tbsp egg whites

1 tbsp chia seeds (optional)

I know it’s a lot of ingredients, but it’s worth it! Besides, you can mix and match add-ins like the chocolate chips and dried fruit.

1) Combine dry ingredients (oats through salt) in a large mixing bowl.

2) In a smaller bowl, combine wet ingredients.

3) Add wet ingredients to dry and mix until well combined.

4) Pour into well-greased 9×9 brownie pan. Bake for 15-17 minutes at 350 degrees or until edges are browned and middle is firm. Allow to cool completely before slicing and serving.

These are still on their merry way to Atlanta, so I don’t have a verdict from boyfriend yet, but I thought they were delicious! There are a million ways to do these, too. I bet they’d be amazing with dried mango, coconut, and macadamia nuts. Or white chocolate and macadamia nuts for that matter. Comment and let me know what granola possibilities you’re exploring!

Jim ‘N Nicks Copycat Cheese Biscuits

I pity the North.

The North thinks that due to the recent barbecue renaissance that is occurring nationwide, they know true Southern barbecue. This is simply not the case. After all, any populace that continues to confuse the term “barbecue” with “outdoor grilling” is sure to be ignorant of the finer nuances of smoked meats.

I will not pretend to be an expert in the art of low and slow cooking delicious fatty pork shoulder, ribs, and poultry, but I am definitely an expert at eating it. My dad’s family is from Decatur, AL, and for every family gathering there for as long as I can remember, we had Big Bob Gibson’s BBQ pork with red sauce and BBQ turkey with the original Alabama white sauce. Don’t knock it til you’ve tried it, folks – it’ll rock your socks.

But when Big Bob’s was out of reach, we went for the next best thing: a local place in Birmingham that recently became a beloved chain in the South, Jim ‘N Nick’s BBQ. While they are famed for their pork and pie, any regular can tell you, the best things in life and in barbecue are free, and by that I mean Jim ‘N Nick’s cheese biscuits. They come piled high in a greasy-papered basket before your meal, and they are to die for.

The restaurants do sell a mix, but I was not feeling inclined to wait until a bag could be procured by my mother and sent to me in the mail. I was also requested to make some for our intern’s last week with us. So what’s a Grumpy Girl to do? Make her own.

Copycat Jim ‘N Nick’s Cheese Biscuits

Vegetarian; I’m not going to tell you the calorie counts – don’t punish yourself, just eat these and be happy.

1 1/2 cups flour

1/2 cup sugar

1 tsp salt

1 1/2 tsp baking powder

1 egg, beaten

4 tbsp melted butter

3/4 cup milk (I used 2%)

1/4 tsp vanilla

1 cup shredded cheddar cheese

1) Combine dry ingredients in a medium mixing bowl.

2) Make a well in the center of the dry ingredients and add in your wet ingredients one at a time. Until just combined. Don’t overmix – lumps are ok.

3) Fold in the cheese.

4) Scoop into greased mini muffin tins, filling almost all the way full. You want them to overflow a little when they bake.

5) Bake at 400 for 10-12 mins. Cool, serve, and blow your friends’ minds with sweet-savory goodness.

Viva la South(ern cooking), viva la Grump!

Fresh Summer Gazpacho

I am about to say something very shocking.

Are you ready?

I’m 23 years old, and I just now bought my first food processor.

I did warn you.

So naturally I decided to delve into food-processed recipes immediately with one of my all time favorite summer foods, from my time abroad in Madrid: gazpacho! My host mom relayed this recipe to me, so you know it’s authentic…. assuming my translation skills are as good as I think they are.

You’ll have to forgive me for accidentally deleting the original photos. All I have now is my triumphant Instagram:

http://instagram.com/p/rTHG7MtGSa/?modal=true

Fresh Summer Gazpacho

Serves 1-2; 200 calories in entire recipe; Vegan, vegetarian, dairy free, gluten free

1/2 qt. carton grape tomatoes or 2-3 roma tomatoes

1/2 large cucumber

1 med. red bell pepper

1/4 med. yellow onion

1 clove garlic (adjust amount to taste – I don’t mind the taste of raw garlic)

Splash of olive oil

Salt and pepper to taste

1) Dice all your ingredients into rough chunks, and add to food processor. Salt and pepper liberally.

2) Pulse until well combined.

3) Process on high and stream in the splash of olive oil.

4) Continue processing until mixture has reached near smooth consistency.

5) Pour into bowl and enjoy!

PS: Sorry about the hiatus. One of the consequences of being a twenty-something corporate-something is that I occasionally get swamped and have to work late. I’ll be posting more soon! In the meantime comment if you like what you see!

Tofu Taco Soup

After making my Burmese Chickpea Tofu, I was searching for ways to use up the absurd amount that the recipe produces, and I remembered an insanely easy “Mexican” (read: country white people approximation of vaguely Mexican flavored things) soup that my mom used to make when we were kids.

Even though she used ground beef or shredded chicken instead, this is an extremely flexible one-pot dish that can be multiplied, divided, added to, or subtracted from and still be delicious. If you’re looking for more protein, add any variety of ground meats. If you don’t have meat or tofu on hand, throw in a can of chickpeas or corn instead.

Tofu Taco Soup

Gluten free, dairy free, vegetarian, vegan; Serves 4; ~150 calories per serving

1 medium yellow onion, diced

3 cloves minced garlic

15-20 cherry tomatoes, halved

1/4 recipe chickpea tofu, cubed (Recipe here! Or substitute half a package normal firm tofu)

1 package taco seasoning

1 1/2 cups water or vegetable stock

1/2 can black beans, drained and rinsed

Directions:

1) Saute onion in the bottom of a stock pot on medium heat until translucent and fragrant.

2) Add garlic and tomatoes and continue cooking until tomato skin has blistered, about 5 minutes.

3) Add cubed tofu and beans and fold into vegetables, breaking the tofu up a little (so it resembles taco meat!).

4) Add taco seasoning and water/stock and stir until combined.

5) Turn heat down to medium-low and simmer until the tomatoes have burst. Serve hot. Once cooled, may be stored in the refrigerator for up to a week.

Everyone at work was jealous of my good-smelling, healthy, yet comforting lunch. Hopefully your rendition makes you the envy of the break room, too!

P.S. Roses are red

Violets are blue

I like comments

Rhyming is hard.

Bye!

Retro Recipes: Southern Living’s Banana Muffins

One of the best things about Southern food is that despite many adaptations and trendy fusion restaurants, it is in essence the same as it was when my grandmother was making it 60 years ago. I can make her cornbread and drop biscuits without having to stage a heist at some antique and exotic cooking equipment museum. Not so with cuisines requiring fancy tandoor ovens or pasta rollers or 5-star culinary education. The stars of Southern food have always been home cooks, and thus their legacy recipes can be easily remade at home. True, we have more modern conveniences than the olden cooks of hillbilly yore, but the soul of Soul Food has not changed. It’s about simplicity, hospitality, and making people feel good, and that’s why I love it.

I am extremely lucky to have access to a plethora of precursors to our beloved food blogs, namely all my mom’s and grandmother’s old cookbooks and family recipes. For this particular post, I will reach into the not-so-distant pre-internet past to 1987, when my mom’s edition of The Southern Living Cookbook was published.

Note: These muffins are your standard banana-bread-turned-mini-muffin. The original recipe titled “Banana Loaf” instructs you to bake the bread in a loaf pan at 350 for 45 minutes, but I decided to bring these beauties to work, so I opted for mini muffins instead for increased baked good distribution and sanitation.

Southern Living’s Banana Muffins

Makes 3 dozen mini muffins

1 3/4 cup flour

3/4 tsp baking soda*

1/2 tsp salt

3/4 cup sugar

1 1/4 tsp cream of tartar*

2 eggs, beaten

1/2 cup vegetable oil

2 ripe bananas, mashed**

*I substituted 2 1/2 tsp baking powder for the baking soda/cream of tartar combo, because my mom had scribbled that in and because I couldn’t for the life of me find my baking soda.

**In hindsight, I would also encourage the use of either 3 small-medium bananas or 2 large ones, because, while delicious, my mini muffins only had the slightest hint of banana.

***I added semi sweet chocolate mini chips to my mini muffins, which was an excellent choice. 10/10 would chocolate again.

1) Preheat oven to 400 degrees. Grease your mini muffin tin(s).

2) Combine dry ingredients in a mixing bowl.

3) In a separate dish, mash your banana. In a separate separate dish, beat your eggs with a fork, then add to the bananas. Add the oil to this mixture and stir carefully to avoid sloshing.

4) Pour wet ingredients into the dry and combine with a mixing spoon.

5) Drop by rounded tablespoons into your mini muffin tin(s). Bake for 12-15 minutes or until the tops are light golden brown. Remove from muffin tin immediately and place on paper towel or wire rack to cool (this reduces muffin bottom sogginess — nobody likes soggy bottoms).

And there you have it! Classic Southern cookin’. Look for more Retro Recipes in future posts, and comment if you have requests or suggestions! I’m all ears.

Source: The Southern Living Cookbook, from the Foods Staff of Southern Living magazine, compiled and edited by Susan Carlisle Payne, published by Oxmoor House, 1987

 

Grumpy Girl Roadshow: Austin, TX

Howdy fellow grumps.

Two weekends ago some girlfriends and I were bored with Houston and decided to take a trip to Austin!

Here’s some things we saw and did and learned, in no particular order:

1) Airbnb is awesome. Try it. We split an apartment near 6th street between 4 people for $65 each for two nights. Find a hotel that beats that!

2) 24 Diner – This Austin institution is serving up delicious, local food 24 hours a day. I had the Vegetable Plate, and it was divine; I kind of teared up a little after it was gone.

3) Waterloo Records – Austin’s famous record store! They have an impressive vinyl selection, but make sure you also check out the wall-o’-Texas artists in the CD section.

4) Snack Bar – Ok, ok I actually visited this place the last time I was in Austin a year ago, but it was so good I had to mention it. Located on South Congress, it’s got quirky, typical Austin fare down pat. I had the Quinoa and Avocado Salad. Avo-mazing.

5) Titaya’s – This Thai place was recommended by one of our foodie coworkers who went to UT Austin and knows a thing or two about where to eat. I had Pad Puk (sautéed veggies) with shrimp. Except for the fact that I dropped two spoons and a pair of chopsticks on the floor, I was extremely pleased.

6) Food Trucks: Shawarma Point and Gordough’s – On 1st Street, a short walk away from the famed (dare I say cliche yet obligatory) Austin mural, there is a food truck park. Inside the food truck park are a number of trailers slinging some intensely gratifying, if not so healthy, fare. I went the ever so slightly more healthy route with a falafel salad from Shawarma Point (it was delightful!). My friends decided to indulge in some awesomely decadent donuts from Gordough’s.

7) South Congress – No visit to Austin would be complete without a visit to the shops on quirky thoroughfare South Congress Avenue, also home to Hopdoddy Burger Bar and that patio where they filmed the Austin scene in Chef. We stopped in at UAL for cheap designer clothes and free refreshments!

8) Dirty 6th – I have no words for the notorious night life scene on 6th Street, other than you’ll have to experience it for yourself.

9) Mt. Bonnell – In order to offset some of the outrageous eating we had been doing all weekend, we ventured to Austin’s highest point to do a little hiking and take in the views. The hike turned out to be a drive up the hill (name aside, it’s not a mountain) and a climb up some stone steps. The views were great, though!

10) River kayaking – We also spent an hour working our deltoids by kayaking up the Colorado River and back for a refreshing break from the heat and crowds.

In summary, Austin is a delightfully weird food and culture mecca that both defies and revels in the Texas stereotype. What I’m trying to say is, it’s definitely worth a visit. I’ll be back soon for sure!

Scowls and growls,

Margaret

Curry Roasted Cauliflower

So this is something I make ALL THE TIME. It’s quick and easy and cooks in about the length of time I need to take a shower after hot yoga. Also I’m still in the honeymoon stage with Indian food so using curry powder makes me feel fancy.

I’ve been known to eat an entire head of cauliflower by myself as a meal, but this works equally well as a side dish. If you’re feeling lazy or distinctly American, you can even leave out the turmeric and curry and add pepper and garlic powder. The possibilities are nearly endless.

Recipe: Curry Roasted Cauliflower

Serves 1 (entree) or 2 (side); Calories: ~150-170, depending on how big your head of cauliflower is

Gluten free, dairy free, vegan

• 1 medium to large head cauliflower, any color
• cooking spray or vegetable oil (if you use oil, you’re on your own for the calories)
• 2 tablespoons lime juice
• salt
• turmeric
• curry powder of your choice (I used Balti curry powder; it’s pretty mild and nonaggressive, but feel free to experiment and tell me how it goes!)
• capers (optional)

1) Preheat oven to 425 degrees. Spray a baking sheet with cooking spray or grease it with oil.

2) Cut up your head of cauliflower into bite-sized chunks. I tend to err on the side of smaller, since more surface area allows for more curry coverage and roasty deliciousness.

My recommended method of tackling your cauliflower:

Remove the packaging and cut in half.

Make two diagonal cuts on the inside of each stem to remove the core and leaves.

Remove any lingering leaves and break off the florets. Cut the big ones in half or thirds.

3) Rinse the florets in a colander, then dump them in a mixing bowl. Spray them well with cooking spray, add the lime juice, and toss. Add salt, turmeric, and curry powder, and toss again. I’m usually pretty aggressive with the spices, so a couple teaspoons of salt, a heaping tablespoon of curry powder, and a half a tablespoon of turmeric are what I recommend. But you do you.

4) Spread florets onto your greased baking sheet and bake for 20 – 25 minutes, or until the edges are slightly blackened.

5) Remove from oven, transfer to plate, and add optional capers and more salt to taste. Possibly a sprig of parsley if you’re feeling Iggy Azalea levels of fancy. Now dig in, you international cook of mystery.

Comments make me less grumpy. Good day. I said, GOOD DAY!