Tomato Dill Soup

Tomato Dill Soup

• 2 tbsp olive oil
• 1 medium sized yellow onion, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh chopped dill
• 1 28oz can crushed tomatoes (I use Eden Foods organic because the can is BPA free)
• 1 cup vegetable stock
• 1 tsp herbes de provence
• 1 tsp salt
• 1 tsp pepper

In a small sauce pan, heat olive oil. Add onions and saute over medium-high heat for five minutes, or until soft and starting to brown. Add garlic and saute for another minute. Add dill, tomatoes, and seasoning, and bring to simmer. Add vegetable stock. Simmer for about half an hour and then puree using either an immersion blender or a stand-alone blender. 

Top with crumbled feta and sprigs of dill.

Butternut Squash Soup

Butternut Squash Soup

• 1 clove of garlic, chopped
• 1 tbsp olive oil
• 2 cups of cubed butternut squash
• 2 1/3 cups of chicken stock, or vegetable stock
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cayenne pepper
• 1 teaspoon ground kosher salt
• 1/2 teaspoon fresh ground black pepper

In a small pot, heat olive oil and garlic until garlic is starting to brown. Add butternut squash and spices and stir, let the squash brown a little before adding the chicken stock. Add chicken stock. Bring to a boil. Let boil for about ten minutes, or until squash is easily pierced by a fork. Using an immersion blender (or a regular blender), puree until it has formed a smooth texture. 

Garnish with bleu cheese crumbles and candied walnuts.

Quiche with Chorizo and Caramelized Onions

Quiche with Chorizo, Caramelized Onions, and Cheees

• 1 link of chorizo sausage (about 100g)
• 1 tbsp olive oil
• 1 shallot, chopped
• 1 small yellow onion, thinly sliced
• 3/4 cup freshly grated parmesan cheese
• 1/4 cup bleu cheese crumbles
• 3 eggs
• 3/4 cup whole milk
• 1 tsp cardamom
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 pie crust, chilled (<-- click for recipe)

Preheat oven to 400F.

In a saute pan, heat olive oil and add shallot and chorizo. Cook for a few minutes until the chorizo is browned and then add the onions. Once the onions are translucent remove from heat.

In mixing bowl, whisk the eggs and milk together. Stir in the cheeses, cardamom, salt, and pepper.

Place the sausage and onion mixture in the prepped pie crust and pour the egg mixture over the meat mixture. Place in preheated oven and cook for about 30 minutes, or until the eggs have set. 

Poached Pears and Bleu Cheese Salad with Candied Walnuts

Hey guys!

Last night I made a wonderful dinner featuring all local and in-season produce. I made  a risotto with butternut squash and chorizo, and a wonderful salad with pears poached in white wine, bleu cheese crumbles, and homemade candied walnuts.

The Salad
(makes 2 servings)

• poached pears (recipe below)
• 1/4 cup bleu cheese crumbles
• 1/4 cup candied walnuts, chopped (recipe below)
• mixed greens (I used 1/2 arugula and 1/2 spinach)
• 1 tbsp balsamic vinegar

This makes two side salads. Take two salad plates and first place a handful of greens on each. Next, sprinkle with the bleu cheese and candied walnuts. Carefully remove the pears from the liquid and arrange on the plate however you find the most aesthetically pleasing. Whisk the balsamic vinegar into the remaining white wine and honey mixture. Drizzle the dressing over salad and enjoy!

Poached Pears 
(makes 2 servings)

• 1 organic pear, peeled, seeded, and sliced into 8 slivers (like an apple)
• 1/2 cup white wine (I used pinot grigio because that is what I was going to drink with my meal)
• 3 tbsp local honey
• 1 tbsp organic balsamic vinegar 

Preheat oven to 400F. 

In a small bowl, whisk together the white wine and honey. Toss the pears in mixture and let sit for at least five minutes. Place pears and sauce into a small baking dish. Bake for about 10 minutes. Set aside until needed for salad assembly.

Candied Walnuts

• 1/4 cup raw walnuts
• 1 tbsp organic cane sugar
• 1 tbsp organic butter

In a saute pan, melt the butter and sugar together. Add the walnuts and cook, keeping a very close eye and constantly stirring, until the liquid starts to turn golden brown. Immediately remove from heat and place on a lined cookie sheet. Make sure to spread the walnuts out so they don't clump. 

Once the walnuts have cooled, give them a rough chop with a chef's knife so that they are easier to eat with the salad.

Black Bean Hummus

Being Greek, I love hummus. In all shapes and forms. I especially love making hummus with black beans! The black beans have such a natural creaminess already that you don't even need to add tahini (but you totally can if you want). The cayenne and cumin give it a nice Southwestern flavor, and you can dip just about anything in it!

Here's my take:

Black Bean Hummus

• 1 15 ounce can of black beans, drained and rinsed
• 2 tsp olive oil
• 1 tbsp water
• 1 tsp fresh ground black pepper
• 1 tsp ground cayenne
• 2 tsp kosher salt
• 1 tsp cumin

Combine all ingredients in a food processor. Adjust thickness or creaminess as needed with water and olive oil. Serve with extra olive oil drizzled on top, as well as some cayenne, salt, and ground black pepper. 

Serve with pita chips or whatever fresh veggies you like! This can also be used as a great spread on sandwiches. 

Italian Meatballs

Italian Meatballs- makes 8 2-inch large meatballs

• 1 Lb Lean Ground Beef, room temperature
• 1/3 Cup Bread Crumbs
• 1 Egg, room temperature
• 1/4 Cup Onion, finely chopped
• 2 Garlic Cloves, minced
• 1 Tbsp. Olive Oil
• 2 Tsp. Kosher Salt
• 1 1/2 Tsp. Fresh Ground Black Pepper

Preheat oven to 350F.

In a saute pan, soften onion and garlic with olive oil over medium heat for about five minutes. Remove from heat when finished. In a bowl, combine all ingredients. Work with hands until all ingredients are well incorporated. The meat should be moist, but not sticking to your hands. Form into two-inch balls and place on a cookie sheet.

Cook for about 20 minutes, or until meat is browned through (slice one ball open with a knife to be sure). 

Note- If you are serving with spaghetti sauce or red sauce, then you should put the meatballs in the sauce right after they come out of the oven. If you are serving them by themselves, then cover with tinfoil and wait a few minutes after taking out of the oven before serving.

Serve with spaghetti noodles or orzo.

Untraditional Spaghetti

Hey hey!

I love making spaghetti with untraditional flavors. Today I used herbes de provence (seems I've been making a lot with that lately ;] ) and cayenne! So good! And extra, extra fresh garlic :]

Enjoy!

Easy Homemade Spaghetti

• 2 Tbsp Butter
• 4 Small Garlic Cloves, minced
• 1 Small Yellow Onion, minced
• 1 Tsp EVOO
• 1 Lb Lean Ground Beef
• 2 Tbsp Herbes de Provence
• 2 Tsp Cayenne Pepper
• 2 Tsp Fresh Ground Black Pepper
• 2 Tsp Kosher Salt (you'll need more if you are like me and like a lot of salt)
• 20 Ounces Canned Tomato Sauce
• 1 Tbsp Tomato Paste (no salt added)
• 2/3 Cup Water

In a pot with a thick bottom, melt butter over very low heat. Add garlic and cook for five minutes. Once garlic is lightly browned, add the onion and olive oil and turn heat up to medium. Season with some salt and pepper. Cook for five more minutes until onions are softened.

While onions and garlic are cooking, brown the beef in a separate pan. Once beef is finished, drain and add it to the onion and garlic. Add the herbes de provence. Stir and let cook for a few more minutes. Next, add the tomato sauce and water. Once it has heated all the way through add the tomato paste and stir until it has incorporated. Add the cayenne and remaining seasoning. Cover and let cook over very low heat for twenty minutes. Adjust seasoning as needed. 

Serve over whole grain spaghetti noodles, cooked al dente. 

Bon Appetit!

Lemony Baked Chicken

Hey guys!

So we are officially all settled into our new apartment in Atlanta! We are in love with our location. Chris is only about a mile from his school so he is able to walk to and from classes! I've been hanging out and making the house cozy. I've had to be very conscientious about the things I cook because we are on a very strict budget right now, so I've been doing a LOT of baked chicken.

Here is one of my favorites that I've made so far:

Lemony Baked Chicken with Herbes de Provence

• 1 1/2 Tbsp Herbes de Provence
• Fresh Ground Black Pepper
• Fresh Ground Kosher Salt
• 1/2 Lemon, quartered
• Olive Oil
• 2 Boneless Skinless Chicken Breasts, about 6 to 8 oz. each
• Tinfoil

Directions: 

Preheat oven to 375. 

Place chicken breasts in the glass baking dish and rub each side of the chicken with olive oil. Sprinkle each side with equal amounts of salt, pepper, and herbes de provence. Place lemon slice on top of each breast and the remaining slices in the pan. Cover with foil.

Bake for 30 minutes. Halfway through, remove the foil and spoon liquid from bottom of the baking dish over the chicken. Cook uncovered for the remaining time. 

Let sit for five minutes before serving. 

I served with boiled potatoes and asparagus with hollandaise sauce. You can find the recipe for hollandaise sauce here: 

http://www.foodnetwork.com/recipes/ina-garten/roasted-asparagus-with-hollandaise-recipe/index.html

Note: For the hollandaise sauce, I cut the recipe in half. You can save the remaining sauce for eggs Benedict in the morning ;]

Homemade Taco Seasoning

I love tacos! They are one of my favorite things to eat! I love their versatility. Traditional ground beef tacos are one of my favorite things on the planet. I used to buy the packaged taco dinner kits like crazy, until I realized that *the seasoning is loaded with MSG*. I am pretty good with recreating dishes, so one night I was craving tacos but didn't feel like going to the store to buy seasoning, so I made my own. Duh! So easy! I haven't bought the package seasoning since then.

And why waste the money  when you probably already have everything you need in your pantry?

UPDATE- One of my favorite Facebook bloggers (Heathen Vegan Mama) made some garbanzo bean tacos using my seasoning and said it was fabulous! So cheers to all of the vegan guys and gals- this seasoning is vegan friendly too!


Taco Seasoning- makes enough for 1 lb. meat/veggies/garbanzo beans

• 1 1/2 Tsp Chili Powder
• 1 Tsp Smoked Paprika
• 1/4 Tsp Cayenne Pepper
• 1/2 Tsp Ground Cumin
• 1/2 Tsp Onion Powder
• 1 Tsp Freshly Ground Black Pepper
• 1 Tsp Freshly Ground Kosher Salt

Combine all in small bowl. Store in airtight container until use.

Tacos

• 1 Tsp Olive Oil
• 1/2 Cup Minced Onion
• 1 Garlic Clove, Minced
• Taco Seasoning (recipe above)
• 1 Lb Meat/Veggies (I used Lean Ground Beef from Savannah River Farms. If you use ground turkey or ground chicken please be extra mindful of quality! Turkey is one of the worst offenders in chemical land!)

In a cast-iron pan, heat the olive oil over medium heat. Add the minced onion and minced garlic and cook for two or three minutes, until soft. Add the beef and brown it. Add all seasoning to browned beef and mix well. Adjust flavors as necessary. Turn off the heat and add a tablespoon of water, or more if needed. 

Serve with your favorite shell and toppings!

[Vegan] Black Bean Burgers with Avocado and Quinoa

Hey guys! 

So I've been experimenting a lot with flax seeds lately. Flax seeds are awesome because when combined with water they can be used as a binder to replace eggs in vegan cooking! Flax seeds also have TONS of amazing health benefits. Flax seed contains tons of soluble and insoluble fiber, it is plentiful in omega-3 fatty acids, and also contains lignans. Lignans are a phytoestrogen (plant estrogen) which are known to help prevent cancer!

As some of you may know, I attempted to make flaxseed crackers last night. It was a disaster. I used wax paper to line the pan with and they stuck to the paper and I couldn't get them off! They did taste pretty god though. ;] I'm going to try again this week but with something else to line the pan with instead ;]

Today for lunch I had a craving for black bean burgers. So I decided to give my flax seeds a second chance and I used them as the binder for the burgers instead of eggs and WHOA did that make a difference! It was delicious! The flax seeds combined with the black beans and quinoa and avocado gave off this really awesome texture and mixture of flavors. They created a nice crispy outer crust and warm, soft inside... which is how a black bean burger should be! I didn't have any onions or parsley, otherwise I would have probably thrown those in as well. I hope you enjoy this recipe!

[Vegan] Black Bean Burgers with Avocado and Quinoa
- makes 3 to 4, depending on how large or thick you make them

• 2 Tbsp Flaxseeds
• 2 Tbsp Water
• 1/4 Cup Cooked Quinoa (I used tricolor)
• 3/4 Cup Cooked Black Beans, rinsed and drained (I make my own but you can also use canned)
• 1/2 Avocado, diced
• 1/4 Tsp Minced Garlic
• 1/8 Tsp Ground Cumin
• 1/8 Tsp Cayenne Pepper
• Salt and Pepper 

Directions: 

1. In a large bowl, combine flaxseeds and water. Let sit for at least 15 minutes.
2. Add to the bowl the quinoa, black beans, and avocado and stir until incorporated. Add spices. 
3. Scoop 1/3 cup of mixture for each patty. Make sure to get them nice and firm so they won't crack and fall apart while cooking! 
4. Heat a large skillet over medium heat with olive oil on pan. Cook patties for 2 minutes on each side. 
5. Serve over mixed greens and top with fresh parsley. 

Hope you guys enjoy!

Quiche!

So, I have an abnormal addiction to brunch food- especially when served for dinner! I love, love, LOVE quiche! Quiche is great because all you really need are eggs and a crust, and you can pretty much make whatever your heart desires with various combinations of meat (if you go for that), cheese, and most importantly, veggies.

One of my personal favorites is bacon and asparagus, with caramelized onions and gruyere. However, if you are pressed for cash, extra sharp white cheddar is a perfectly acceptable substitute as well.

Now, the most important part of a good quiche is a good crust. Quiche crusts differ from more traditional pie crusts in that they tend to be a little more crispy and do not have the added sugar. I've experimented around with several different recipes and so far my favorite omits the butter and uses olive oil instead!

Quiche Crust
 - Makes one 9" crust.

Ingredients:

• 1 cup all purpose flour
• 1/2 tsp salt
• 1/4 cup olive oil (you may substitute canola oil but I've never tried it)
• 1/4 cup chilled filtered water

Preparation:

1. Mix dry ingredients in small bowl with fork.
2. Mix wet ingredients in separate bowl with whisk, until combined.
3. Add wet ingredients to dry and mix together with fork.
4. Press into 9" pie crust.
5. Refrigerate until use.

Bacon and Asparagus Quiche

Ingredients:

• One quiche crust (see above for recipe) 
• 2 eggs
• 3/4 cup half and half
• salt (to taste)
• 1/2 tsp white pepper
• 6 stalks of asparagus, blanched, chilled, and chopped into 1/2 inch pieces
• 6 pieces of bacon 
• 1 tbsp butter
• 2 small shallots, sliced 
• 1/2 cup grated gruyere cheese (You can also substitute extra sharp white cheddar or Swiss)
• 1 egg white, lightly beaten

Preparation:

1. Preheat oven to 400F. 
2. Cook bacon in a skillet over medium high heat. When finished (should be cooked all the way through but not crispy), set bacon on paper towels to drain some grease off. Using the same skillet, caramelize shallots in the bacon drippings. When shallots are finished, set in a colander to drain off excess grease.
3. In a small bowl, beat eggs. Whisk in half and half, salt, and pepper. 
4. Toss bacon, shallots, and asparagus into bottom of chilled quiche shell. Sprinkle cheese evenly over. Pour egg mixture over all of the other ingredients. 
5. Place quiche in preheated oven and bake for 35 to 40 minutes, until firm. Let cool for 10 minutes before serving. 

I suggest to serve alongside a baby arugula salad tossed in balsamic vinegar and olive oil.

Think Outside of the Can!

Spaghetti brings back very warm memories for me because it is one of the first things that I ever learned to make, and it has remained one of my favorites to this day. I learned how to make it from my Yiayia and I used to make it for her all the time whenever I stayed with her. Needless to say, my children and their children will also learn this recipe.

One of my favorite things about making red sauce is that it is very versatile. You can make it without meat and serve it over pasta with just cheese. You can serve it over steamed vegetables. You can add it to an omelette. You can also add almost any vegetable you have into the sauce. 

Traditionally, most Americans make their red sauce with canned tomatoes, or even a base sauce. I usually use canned tomatoes when I'm in a rush, but the past few times I've made it with fresh roasted tomatoes. And WHOA does that make a huge difference! The flavor is so rich and natural, and not to mention fresh! 

Roasted Red Sauce with Garlic and Cremini Mushrooms

Ingredients:

• 2 1/2 lbs tomatoes, quartered
• 4 whole garlic cloves
• 1 medium yellow onion, chopped
• 1 tbsp olive oil
• 1/2 lb cremini mushrooms, sliced
• 3 tbsp butter
• 1 cup red wine (I go by the rule if you won't drink it, then you shouldn't cook with it)
• 1 lb lean ground beef (optional)
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 2 tsp dried thyme
• 1 tsp cayenne pepper
• 2 tsp black pepper
• salt (to taste)

Directions:

Preheat oven to 350.

Toss the tomatoes and garlic cloves in olive oil and place on a baking sheet. Place in preheated oven and bake for 30 minutes. 

Saute onions in a large pot with olive oil. When onions are softened add the tomatoes and garlic. Stir well and let sit for 10 minutes to let juices flow. Meanwhile, saute the mushrooms with butter in a separate pan. Once mushrooms are softened (it should take about 10 minutes), add 1/2 cup wine and let reduce over high heat for about 5 minutes. 

While mushrooms are reducing, pour tomato mixture into a blender and puree. Pour tomato puree back into pot and reduce to a simmer. Add remaining 1/2 cup of wine, and an additional cup of water. Stir thoroughly and add all dry ingredients. Add mushrooms into wine mixture, and make sure to get as much of that reduced butter and wine as you can! 

Using the same pan the mushrooms were cooked in, brown the ground beef. After it is browned, drain all of the grease off and add to the tomato sauce. Let simmer over low heat for about 30 minutes. This will really let the flavors blend and the sauce will naturally thicken as the meat and mushrooms suck up some of that extra liquid.

Serve over angel hair pasta (I used organic whole wheat angel hair pasta). Top with fresh parmesan cheese and fresh basil.

As you can see, I had a side of broccoli alongside my spaghetti. :]

You will notice that this sauce is a more orange color, and not the traditional red of most red sauces that you will see. This is because fresh tomatoes are not going to keep that cherry red color after being cooked. Canned tomatoes and canned sauce both have added coloring to give the illusion that all tomatoes are naturally bright red. This is not true! In fact, some of my favorite varieties of tomato are not red at all! You will not find a great variety of tomatoes at regular grocery store. Instead, if you would like to branch out, I would recommend a local farmer's market when tomatoes are in season. 

Foods To Avoid- The ABC's

Hey guys and gals!

So as some of you may know, I am kind of obsessed with trying different things with nutrition. I don't believe in diets but I do believe in making healthy choices, which includes cutting out certain foods. I have become an avid label reader. I go by the rule that if I can't pronounce it, then I probably shouldn't be eating it. Here are a few things that you should REALLY avoid:

Aspartame- Aspartame is an artificial sweetener used in many sugar-free foods and beverages (such as Diet Coke). It is also used in Splenda. it contains methanol, aspartic acid, and phenylalanine which have been proven to alter brain function, nerve damage, and systemic organ complications. Also, studies have revealed that aspartame clinically worsens any borderline predisposing illness, and complicates certain known medical illnesses like Parkinson's, diabetes, allergies, and mental disorders. (Description courtesy of Sadie Miley).

Genetically modified organisms- GMOs. If you have seen the groundbreaking documentary Food, Inc. then you already know why these are so bad. GMOs are most commonly found in your local grocery store's produce section, as well as about every other aisle which contains processed food. The most dangerous of all GMOs are corn and soybeans. GMO corn and soybeans are especially evil because about 90% of processed food contain corn or soybean products. GMO corn is also fed to livestock. The FDA does not require labeling for GMOs. The FDA also does not require labeling on organic meat to say whether or not it has been fed genetically modified food. GMOs have been linked to cancer, as well as other horrible diseases. If you would like to stay away from genetically modified fruits and vegetables I would recommend to find a local farmer's market, and of course always ASK where exactly they get their produce from, or where they buy their seeds. Most commonly genetically modified fruits and vegetables are:

1. Corn
2. Soybeans
3. Alfalfa
4. Tomatoes
5. Squash (zucchini)
6. Sweet peppers
7. Rice

Monosodium glutamate- aka MSG. MSG can be found in almost everything which is processed. Horrible for you! MSG triples the amount of insulin the pancreas creates. MSG can cause migraines. It has been linked to obesity, diabetes, autism, ADHD, and Alzheimer's. One of the reasons why MSG is so dangerous is because FDA rules require no labeling at all. Which means that you can be eating it without knowing it! Companies are also very sneaky when they do use MSG and it can be found under other names. Here's a list of its other identities:

• Monosodium Glutamate
• Hydrolyzed Vegetable Protein
• Hydrolyzed Protein
• Hydrolyzed Plant Protein
• Plant Protein Extract
• Sodium caseinate
• Calcium Caseinate
• Yeast Extract
• Textured Protein (Including TVP)
• Autolyzed Yeast
• Hydrolyzed Oat Flour
• Corn Oil

Propylene glycol- Propylene glycol is used as a solvent and emulsifier in many different food products. It can also be found in other household products like toothpaste, deodorant, mouthwash, certain hair care items, and lotions. Propylene glycol is used in tobacco products and also found in ANTIFREEZE. I'm sorry, but I do not want to eat something that contains a chemical product that can be found in antifreeze. Propylene glycol has very similar qualities to the highly toxic ethylene glycol. Almost all fast food restaurant have ingredients that contain propylene glycol, including Chick-Fil-A and Panera Bread. 

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I will be adding many more things to this list. As you may be able to tell I have thoroughly researched each of these items, and it can be a little time consuming. 

I hope that you will take this advice into consideration and realize that I do not intend to scold people for not knowing any better, but merely to educate. Unfortunately, many of us have been raised to not know any better when it comes to nutrition (myself included). Growing up we always ate very healthy but not until a few years ago did my family start researching what is actually IN the food we eat. We have come to realize that it is not only what you eat, but also the other factors that go behind making the things that we eat that, that truly matter. I acknowledge that each and every individual are in different stages of their journey to better health and nutritional enlightenment, and I will admit that I am still pretty new to this myself! 

If you have any suggestions or corrections on what I have posted I would LOVE to hear back from you! If you would like to suggest a few more additions, be my guest. 

Abby

Eat Clean

Hey guys. I've recently started to eat more "Clean."
Here is a good clean salad recipe you can make in advance.

Clean Salad

• 8 oz Sweet Peppers, rinsed, seeded, and chopped
• 1 small Sweet Onion, chopped
• 2 Kumato Tomatoes, chopped
• Small Handful of Parsley, rinsed and chopped
• 1 Can Garbanzo Beans, rinsed
• Balsamic Vinegar, to taste ( I use Newman's organic)
• Extra Virgin Olive Oil
• Salt
• Pepper

In a bowl, combine all ingredients. Sprinkle with salt and pepper and dress with olive oil and balsamic to taste. Let sit for 30 minutes before serving so that flavors combine.

Serve over a bed of spinach and warm quinoa. 

'Crack' Brownies

Hey guys! I hope ya'll have been doing well. Sorry I haven't posted in such a long time, but I've been so busy with school and work! Here is my take on brownies. I call them 'Crack' brownies because I add coffee and Godiva chocolate... sounds pretty addicting right?

Note: These brownies are actually vegan except for the addition of Godiva chocolate. If you have a favorite vegan chocolate please let me know!

Hope you enjoy!


Crack Brownies

• 2 Cups All Purpose Flour
• 2 Cups Raw Sugar (Note: White granulated sugar is not vegan because animal bone char is used in the bleaching process)
• 3/4 Cup Unsweetened Cocoa Powder
• 1 Packet Instant Coffee (I used Nestle, but I'm sure it would be amazing with Starbucks)
• 1 Tsp Baking Powder
• 1 Tsp Salt
• 1 Cup Canola Oil (You can also use vegetable oil, but I use canola since it's healthier. If anybody makes these with coconut oil I would love to hear how they turn out!)
• 1 Cup Water
• 1 Tbsp Vanilla Extract 
• 1.5 Oz Dark Chocolate (I used 72% Dark Godiva with Almonds... yum!)- chopped

Directions:

Preheat oven to 350F.

In a large bowl, stir together all dry ingredients (flour, sugar, cocoa, coffee, baking powder, salt). Add wet ingredients(oil, water, vanilla) and mix together. Toss in chocolate and stir by hand. 

Pour mixture into a pan greased with extra canola oil. 

Bake 25-30 minutes, or until toothpick comes out clean. Let rest at 10 minutes before serving.

Hamburgers

The key to making anything is to use the most quality, fresh ingredients. When making burgers don't just pick up whatever meat you find in the grocery store. If it's within your budget, try to find organic and grass-fed beef. Also remember while making burgers not to overwork the meat. Overworked burgers tend to be more tough and less yielding in juicy flavor. Here's my take on burgers:

Happy Burgers
Makes 6 servings.
Ingredients:

• 2 Lbs organic grass-fed ground beef (85% lean, 15% fat)
• 3 Egg yolks
• 1 Tbsp Dijon mustard (preferably Grey Poupon- it really makes a difference)
• 2 Tbsp Dale's Steak Seasoning
• 1 Tsp Fresh ground salt
• 1 Tsp Fresh ground pepper
• 6 Onion sandwich buns

In a large bowl mash all ingredients together with a fork. Do not overwork the meat. Scoop a small handful of meat out- approximately 1/3 pound. Form it into a ball and on a cutting board mash it down with your hand. Sprinkle each side of the burgers with additional fresh ground salt and pepper.

Preheat a skillet over medium-high heat, and cook the burgers about 3-5 minutes on each side. When the burgers are done, cover with tinfoil and let rest at least five minutes before serving. Toast the sandwich buns face down in the skillet you cooked the burgers in.

Serve with mayonnaise, dijon mustard, sliced tomatoes, sliced red onions, bacon, and Vermont cheddar cheese.

Bon app!