Plum Dumplings & Other Kitchen Adventures

Viviana's Kitchen

First thing’s first: my feet hurt like you wouldn’t believe. I’ve been standing and walking all day long in non-supportive flip flops while cooking. My back’s also killing me a bit – signs of getting old??

Anyway, my parents have been down in Atlanta this weekend at a wedding, and this is the first time ever that my brother and I have been left alone for a prolonged period of time in the house. Since I don’t work Sundays, and I didn’t feel like spending my morning at the gym (though I should have!) AAAAND my creativity is currently shot in the art department, I threw myself into cooking. And drinking Blake’s Hard Cider, YOLO.

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I was not expecting a pleasant pinky-peach color.

It started out with deciding I was going to make Romanian plum dumplings (galueste cu prune). It’s a fairly easy recipe, and I found a recipe I liked. Since it begins by boiling potatoes, I did that – but I didn’t boil them well enough. Ensue frustration and annoyance at my impatience.

I was going to throw them away and feel guilty, but then I made a snap decision to save them and make a casserole/cheese melt thing. SUPER easy: I took the mildly boiled potatoes, chopped up 2 onions and 3 carrots, topped off with seasoned salt, paprika & garlic powder, feta cheese, Parmesan cheese, and then laid Muenster and Colby Jack cheese slices on top cause I didn’t have shredded cheddar and couldn’t go grab some (had other stuff cooking!). Baked this at 385 degrees Fahrenheit for about 40 minutes. It turned out really good, but I think the potatoes could’ve used more salt.

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The finished project.

Meanwhile, I had to boil another batch of potatoes. This time it went great. I was able ice bath the skins off and then mash them with a handheld mixer (+ 1 egg, + 50g butter) and then add in the flour (375g) and kneed the dough along. Afterwards, I cut up 5 plums into 12 pieces each, which ended up being excessive and made my third dish of the night, spiced plums. plums

I rolled out the dough and cup it up into palm sized sections, stuffed a piece of plum in along with 1/2 a teaspoon of sugar + cinnamon + cloves + cardamom, and pinched each shut and rolled them around until they were circular. Then came the boiling bath – I had to do it in two batches cause they were so big and so many.

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While they were boiling, I fried some plain breadcrumbs and EVOO in a pan and moved it to a big bowl. After the dumplings were done boiling, I strained them and then stuck them in the breadcrumbs and rolled them around. VOILA!

I ate 5. #noregrets

I ate 5. #noregrets

Oh, and the spiced plums? Super easy. Spray oiled a small baking dish, dumped the rest of the plums in there and topped them off with the remaining sugar + spice (and everything nice) mixture, sprayed with oil, and then baked for about 25-30 minutes at 350 F. The sugar mixture became kind of like a spiced glaze. So good.

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Oh, and all of these pictures were taken with my Samsung Galaxy Note 5. I was too lazy to mess with my Nikon today – partly because my fingers were sticky with dough and other ingredients for 6 hours straight. But I will say that I’m REALLY enjoying this phone’s camera and I’m so glad I decided to go with it rather than my initial intention of the Galaxy s6. The camera really sold me in store, and it excels IRL too.

Don’t forget to check out my Instagram @lovelikeangels, Society6 @lovelikeangels and Etsy @lovelikeangels

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Gluten Free Goat Cheese Pizza

Viviana's Kitchen

I’ve been sick this past week, but I’m feeling good enough today to update.

I had gluten-free vegetarian pizza a couple weeks ago with goat cheese, tomatoes, onion, and spinach. It turned out pretty good, although the edges were REALLY hard and I had to stop eating them at some point for fear of breaking my teeth.

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TBT: Thanksgiving Leftovers Grilled Cheese

Viviana's Kitchen

This is the easiest Throwback Thursday all year!

Happy Thanksgiving to you all. Today I’m throwing it back to a photo I’ve never posted on this blog, but it’s a couple years old at least.

I absolutely love Thanksgiving leftovers for this sole reason: Grilled Brie, Cranberry & Turkey sandwiches. I could probably live off of this stuff for the rest of my life.

It’s made just like any other grilled cheese sandwich. Grab you bread slices, layer up some thin slices of brie, leftover turkey, and cranberry sauce (homemade over here!), top with your second slice of bread, and grilled it up. It’s amazing.

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Vegetarian Enchiladas

Viviana's Kitchen

Generally when I have the weekend off, I have the urge to get creative in the kitchen and this weekend is no exception.

Yesterday I made vegetarian enchiladas because I’d been thinking of attempting enchiladas for literally months now, and also I felt the desire to get culinarily crafty. My family gobbled this stuff up within the night, so it’s definitely been approved by at least 4 people.

They were SUPER easy to make, and I definitely want to share the recipe with you guys, so check it out below. I should note that I used 2 cans of beans, but that’s only because I couldn’t think of what else to use, and while they were cooking I thought “corn, damnit!“. So feel free to use corn.

Ingredients
– 8-12 small corn tortillas
– 2 cans of beans, red and/or black (or 1 can beans, 1 can corn)
– 1 small can of diced green chiles
– 1/2 small can diced pimiento peppers
– 6 stalks green onion, diced, divided in half
– 8 oz (1 bag) mexican cheese, divided in half
Р1 bag Frontera green chile enchilada sauce

Directions
1. Drain all canned ingredients.
2. In a bowl, combine beans, corn, diced green chiles, pimientos, 3 stalks diced green onion, 4 oz mexican cheese.
3. Wrap tortillas in plastic, heat them in the microwave for 30 seconds until steamy.
4. Stuff tortillas with veggie mixture, fold on themselves, then place them flappy side down in a Pyrex dish. If you have leftover mixture, stuff it in the opening spaces between enchiladas.
5. Top with enchilada sauce, remaining 4 oz cheese and the other diced green onion stalks.
6. Bake at 375 F for about 20-25 minutes, until cheesy is melted and bubbly. Serve with sour cream, salsa, and/or guacamole.

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Broccoli Cheddar Chicken Pizza

Viviana's Kitchen

It’s about time I posted some food!

My mom asked me to cook this past weekend – specifically to make stromboli. But I was too lazy to fold dough (wow, I know) so I made pizza instead. Recipe below!

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Ingredients:
– homemade & handmade Parmesan pizza dough
– organic pasta sauce
– mozzarella cheese
– 2 chicken breasts, pre-cooked stovetop in EVOO with Vegeta seasoning, pepper, cayenne pepper, paprika, garlic powder
– 1.5 small-medium onions
– 2 heads of broccoli
– cheddar cheese

Directions:
1. Use whatever pizza dough recipe you want and make it before everything else. Leave covered in a warm area to rise for approx. 30-60 minutes.
2. Chop chicken breasts into small pieces, about an inch cubed, cook stovetop medium high heat, in about 1 to 2 tbsp of extra virgin olive oil and season with Vegeta (or salt), pepper, cayenne pepper, paprika and garlic powder to taste. Cook and stir until cooked through and slightly golden.
3. Throw in broccoli and onions about 2-3 minutes before chicken is done cooking and stir. You want the broccoli to look bright green. Set aside.
4. Roll out dough and place on a pizza pan. Top with pasta sauce and mozzarella cheese. Add chicken/broccoli mixture, top with cheddar cheese.
5. Bake at 425 F for 20-30 minutes. Enjoy!