Easy Weeknight (Dessert) Recipe: Pineapple Crumble

   I love a dessert that is easy to throw together with ingredients I already have on hand. Nothing pleases me more than transforming a few simple items into something extraordinarily delicious. The other night I found myself craving something sweet, but it being the day before grocery day, I was left with little options to choose from. So I grabbed a few ingredients from the pantry and fridge, mixed them up together and tossed it into the oven. The results were nothing short of amazing. ;)

   Simple Pineapple Crumble

 

You will need:

• Pineapple, sliced and diced (I used one whole pineapple but in a pinch you could use canned, just drain the liquid first. Also, feel free to substitute ANY fruit in place of the pineapple. :))
• 1-2 Teaspoons Cinnamon
• 1 Cup + 2 Tablespoons Brown Sugar
• 1 Cup Flour 
• 1/4 Cup + 2-4 Teaspoons Butter, diced small

To Make:
 
   First you want to preheat your oven to 400 degrees Fahrenheit.  Next, "grease" your oven-safe dish or ramekins (I used two ramekins for single serving desserts) with butter. Toss your diced pineapple (or other fruit) with the 2 tbs brown sugar and 1 tsp cinnamon. Pour into the dish or separate equally  into each ramekin. For the topping, mix together equal parts brown sugar and flour. Then add the diced, cold butter and cinnamon. Using a fork or your hands, mash the butter into the dried mixture. You will want to do this until all of the topping has some butter and is crumbly. I used my hands and just "massaged" the butter into the dry ingredients until it was all incorporated. Spoon the topping over each ramekin or the entire baking dish. Top with a few teaspoons of sliced butter and bake for about 30-35 minutes, until topping is brown and the sides are bubbling. Let cool slightly and enjoy with vanilla ice cream!


   I hope you enjoy this weeks' recipe and let us know if you try it with any other fruit in the comments section below! Thank you and have a great week! Like always, keep it clean!

 

 

Pizza Cupcakes!

   I love to experiment and have fun in my kitchen. I also loooove pizza. After perfecting my pizza dough recipe (took a few years to get the proportions just right!), I soon became bored with making the same old pie. So, with a little inspiration, I give to you:

Pizza Cupcakes!

You will need: 

• Pizza dough (homemade or store-bought, though I highly recommend the former - recipe below ;))
• Marinara or pizza sauce (again, homemade or store-bought)
• Mozzarella cheese (regular or vegan, shredded)
• Pepperoni (regular or vegan, diced small)
• Oil (I use coconut oil for this)
• Cupcake pan (or a muffin pan for pizza muffins!)

If making your own dough, you'll also need:

• 2 1/4 teaspoon yeast
• 1 tsp sugar
• 1 cup bread flour (or all-purpose flour + 1 tbs vital wheat gluten)
• 1 1/2 cup all-purpose flour
• 2 tbs oil (I use grapeseed in mine)
• 1 tsp salt
• 1 cup warm water

   To make the dough, add the yeast and sugar to the cup of warm water. Let sit until bubbles form. Then add the rest of your ingredients. Knead the dough to form a soft ball. Let rise, covered in a bowl, for 30 minutes to an hour, or until doubled in size. Mine usually doesn't  take long to rise at all! Once risen, punch the dough in the center and then knead again briefly. Now your dough is ready to use!

   Preheat the oven to 400 degrees. Grease your cupcake pan using the coconut oil and a paper towel. Then pinch off enough dough to cover the bottom of the cupcake pan. Spread it out and make sure some of the dough is coming up the sides. Now you'll spoon a little marinara on top of the dough and coat evenly. Then sprinkle on the cheese and diced pepperoni. Bake for about 15-20 minutes until the tops are brown and the cheese is melted. Let cool briefly and enjoy your cute mini pizzas! :)

   Thank you for letting me share this recipe with you! It's a hit for both kids and adults and is super easy to make. Have fun in the kitchen and as always, stay clean!!!

Easy Appetizer: Southwestern Eggrolls

   I love a quick appetizer for dinner when I'm not hungry enough nor have the stamina to cook a full meal. I'm also a sucker for super simple recipes with few ingredients that come out tasting fantastic! These Southwestern Eggrolls are exactly that! Easy, filling, and so delicious! The best part is, you can mix up the ingredients to your liking and they will still come out perfectly delectable.

   I used to love the Southwestern Eggrolls at chain restaurants like Chili's and Applebee's. When I became a vegetarian I had to give them up, however, because at the restaurant they contain shredded chicken. This recipe excludes any type of meat product, but feel free to add chicken, ground beef or turkey, crumbled seitan or tempeh, or anything else you desire. The recipe also calls for black beans but I'm sure it would be great with pinto or even red kidney beans. Veggies and cheeses are also adaptable to your palate's liking. Not a fan of cheddar or Mexican Chihuahua cheese? Try it with Monterrey Jack, Havarti, or Muenster. The options really are limitless here! I just can't believe it took me 6 years to figure out I could make these on my own sans the meat..! :)

   Here's what you'll need:

• Ready made eggroll wrappers (you can usually find them near the tofu in the produce section)
• 1 can black beans, rinsed and drained
• 1/4 cup chopped green onions
• 1 can mixed tomatoes and chiles (like Rotel), drained
• 1 cup shredded Chihuahua/cheddar cheeses
•  3/4 cup frozen corn
• cumin, chili powder, paprika, salt, cayenne pepper, garlic powder
• grapeseed oil for frying (or whatever you have on hand) 
• mixing bowl, frying pan, metal tongs or spatula, and a spoon
• glass with water and a pastry brush if you have one (if not you can use your fingers)

   *Side note: I love onions, so I normally add some chopped red onion in addition to the green. If you have any avocados on hand, including a few slices will make these heavenly. Trust me. I also find this dish an excellent way to sneak greens like collards and kale (finely shredded) into a "green-haters" belly. No complaints so far. ;)

   What to do:

• First mix all ingredients (minus oil and wrapper) in a large bowl.
• Lay out your eggroll wrapper so that it looks like a diamond facing towards you.
• Spoon about 1-2 tablespoons of the mixture onto the wrapper and wet the top two sides of the diamond with either your fingers or pastry brush dipped in water.
• Fold the bottom up, wrap a little ways, tuck the sides in, and then finish rolling. (There will be directions on the back of the package on how to fold the wrappers as well.)
• Continue until you run out of the bean/veggie mixture. (or just make a few and save the rest!)
• In a preheated frying pan with oil, place the eggrolls and fry until lightly brown and cripsy on all sides. If you have a deep fryer, feel free to bust it out! They will be worth it! 
• Once they are cooked, drain the oil by placing them on a few paper towels or a wire rack. 
• Allow to cool, serve with hot sauce or buttermilk dressing, and ENJOY! 

   This is one of my current favorite recipes and I hope you try it out soon! Until next time, stay clean Azuma readers! :) 

Grow Your Own: Sprouts!

   Sprouts are baby plants with a lot of impact. The health benefits for these tiny seedlings are abundant. Sprouts contain antioxidants that fight free radicals along with protein, chlorophyll, vitamins, minerals, and amino acids. The enzymes in sprouts allow for the plant to digest itself, giving your hard working body a break while still invigorating you thoroughly! It is recommended to eat large portions of sprouts as they contain all essential vitamins and minerals.
    Almost any grain, legume, or seed can be sprouted and consumed. Most common sprouts are mung bean, alfalfa, and lentil, however, you can sprout just about anything! They are a delicious addition to salads, sandwiches, stir-frys, and more! You can easily purchase pre-grown sprouts at your grocer or health food store. Sprouts are also super easy, fun, and rewarding to grow yourself!!!
   To grow sprouts you don't necessarily need any fancy equipment. I have a special three compartment sprouter made specifically for this purpose. You can you also just as easily use a jar to make your sprouts! To do this you want to:

• Soak seeds in water for 8-12 hours. Larger seeds may need longer.
• Drain the water using a sieve or cheesecloth. 
• Rinse seeds well and swish slightly to remove any hulls.
• Drain again and keep seeds in jar covered with cheesecloth.
• Rinse and drain every 12 hours.
• Harvest and enjoy!

   Depending on what you are sprouting, you will usually be able to harvest within a couple of days! You can keep sprouts fresh in the fridge and eat within 3 weeks. If they start to get slimy or smell funky, it's best to toss them!
   Sprouts are quick and delicious nutritional powerhouses that are easy to grow yourself. I encourage you to try this method and also increase your sprout intake! Until next time, stay healthy and have fun! :)