Black Bean & Corn Salsa

Hello friends!  When we last met, it was the dead of Winter here in Michigan and it was nearly unfathomable to me that Summer would ever come. By some miracle though, it did and is now upon us.  And so, I've decided to come out of hibernation and even try to start blogging some recipes again!  I know, I know.  Try to contain your excitement.

First up this Summer is a wonderful little salsa concoction that I whipped up last weekend.  This was inspired by a black bean and corn salsa that I've purchased previously but have never been able to find a recipe that is comparable.  So I decided to try and create my own.  I was quite pleased with how it turned out.  This would be a great appetizer for summer parties and barbecues!

Awesome Cooking Playlist - Soothing Winter Songs

It's cold in Michigan right now.  I mean really cold.  The type of cold that tempts me to turn my living room into a fort of pillows and blankets and hibernate for the next month or two.  Instead of doing that though, I've been turning to music to get me by.  One of my favorite artists to listen to mid-winter is Gretchen Parlato.  She's a fantastic jazz singer with breathy vocals that soothe and have the ability to make my house feel cozy and warm.  And, as Michael Scott says, there's nothing classier than boring jazz music.  (although, I'd hardly call her music boring)

I snuck in some extra songs at the end that aren't of the "jazz" category but I think help nicely round out this playlist.  Included is a great Michigan-native band that Anne Marie introduced me to called Breathe Owl Breathe.  I also threw in a little Mumford and Sons, Paolo Nutini, and a few other miscellaneous artists.

I like to enjoy this playlist while spending a chilly evening cooking in a warm kitchen and sipping a glass of wine.  I can't think of a better way to relax!

Baked Eggplant Parmesan

 

Eggplant is a weird vegetable.  Everything from the name to the color, the shape, the texture.....it's odd.  Nearly every time I ask how someone feels about eggplant, I'm given the same answer: "It can be good if it's prepared and cooked the right way."  As if they are afraid I'm going to suggest they drink eggplant milkshakes or eat it raw like an apple.  Truth be told though, I have to agree with this sentiment.  I am also hesitant to always fully commit to liking eggplant on the off chance that it will be offered to me in some awful form and I will be forced to eat it under the "you said you liked it!" obligation of etiquette.  This recipe for Baked Eggplant Parmesan however is one that I think has mass appeal...even to the most finicky of eggplant eaters.  I served this on top of whole wheat spaghetti.  I doubled the sauce recipe below and used the excess to spoon on top of the spaghetti before topping with the eggplant and a little extra fresh grated parmesan.

Orange Basil Chocolate Truffles

 

I spent almost the entire past weekend in my kitchen baking and cooking up a storm which I have not done in awhile.  Something about it being so cold outside makes standing in front of a hot stove seem very appealing.  These truffles were one of my many weekend creations.  They are the perfect partner for a Saturday afternoon coffee break or an after-dinner delight.

This little gem of a recipe came to me from a book that I've had sitting on my shelf for awhile now and don't use often enough.  Maria Elia's The Modern Vegetarian is a fabulous book filled with so many fantastic recipes, inspiration, and beautiful photos.  Sprinkled throughout the book are fun little mini-sections dedicated to specific ingredients such as peas, coffee, and even beets (although I'll admit I bypassed that one because beets are gross).  Even on my most un-creative day, I can find inspiration in this book.

Below is my adaptation of her Chocolate Truffle recipe.  In the book she offers a plethora of unique flavoring ideas for these truffles.  I chose to try out the orange and basil combination.  I was not disappointed.  

Blueberry Gems

 Often I find myself pressed for time in the morning as I rush out the door to work making it difficult to prepare much more than a piece of toast with some peanut butter haphazardly slapped on it for breakfast.  Discovering these little gems was just what I needed to add some variety to my morning.  I can make them on a Sunday afternoon, as I did today, and they will last through the week.  The best way I can describe these is as a cross between a scone and a muffin. I adapted this recipe from a very old cookbook altering a few ingredients to make it more nutritious.  If you want it to be a bit moister replace half the milk with heavy cream instead.  In my opinion, it's an instant classic and a great way to start the day.  Sorry Wheaties.