Ginger Margarita

Rumor has it we *might* make it to 60 degrees outside today. This has been the never ending winter in NYC. In order to remedy the winter blues we had taco night with margaritas this past weekend. Lots of margaritas.

We tried making some crazy flavors but the ginger margarita rose to the top as my favorite. I used SNAP ginger liquor and a frozen can of limeade to make this subtly spicy treat. Now I can’t wait for summer so I can sip on one of these on a sunny day in the park!

Ginger Margarita

1 part tequila
1 part ginger liquor(snap or domaine de canton)
1 part frozen limeade
Splash of soda water

In a blender combine tequila, limeade, and ginger liquor with a handful of ice cubes. I like to use the container the limeade comes in as my measuring cup. Blend until smooth. Serve in a rocks glass topped with a splash of soda water and a lime.

Enjoy!
-Charlie

Buffalo Cauliflower ‘Wings’

Did you know today is allegedly the 50th anniversary of the creation of Buffalo Wings? Neither did I until I was skimming through The Gothamist and came across an article to celebrate the occasion. I knew it was a sign that I needed to post on Thrifty Foodies. I’ve been sitting on this recipe since the super bowl and have made it multiple times.  As a mostly vegetarian household we can’t have traditional buffalo chicken wings. In my food journey I’m amazed that there are so many different ways to cook veggies beyond roasting them. Often I find that I need to remind myself of this because I’ll usually roast, season, and call it a day. Here’s a vegetarian take on Buffalo Chicken Wings which prove that a little bit of preparation can turn something that’s supposed to be unhealthy into an absolutely fantastic and healthy treat. I found a variation of this on the PETA website but have edited it to my needs. I’ve was so pleased with the satisfying crunch that accompanied my faux buffalo wings.

Buffalo Cauliflower ‘Wings’

1 head of cauliflower
1 cup flour
1 cup milk
1/4 cup nutritional yeast
3 tsp garlic powder
2 tsp onion powder
1 tsp poultry seasonings
1 tsp crushed red pepper

1.5 cups Panco bread crumbs

Separate cauliflower into small pieces. Whisk together spices, flour, and milk. It will be the consistency of pancake batter. Pour panco in a separate bowl.

Dip cauliflower pieces in batter, roll in breadcrumbs, then place pieces evenly spaced onto a baking sheet. Repeat with each piece of cauliflower. Bake at 450 degrees for 20 minutes. Remove from oven and toss pieces in buffalo sauce. Bake for an additional 5-10 minutes until golden brown.

Serve with ranch or blue cheese dressing!

Enjoy
-Charlie

Baked Spirals with Brussels Sprouts

This past week I had an unexpected 90 minutes free in a week that had every single second booked up and planned. When I saw a variation of this posted on a list of vegetarian comfort foods I kind of turned my nose up at the thought of warm apples mixed in with my pasta. Although I was skeptical I decided to give it a shot by changing things up to my tastes. I was so pleasantly surprised with the freshness of this dinner. It was a perfect fit for the transitioning seasons as fresh ingredients change out in the markets.

Baked spirals with Brussels sprouts

1/2 box spiral pasta
1 pound Brussels sprouts chopped
2 cloves garlic diced
3 tbs evoo
1/2 cup chopped walnuts
1/2 cup asiago cheese(plus a bit more to sprinkle on top)
1 apple cut into tiny chunks

Bring a large pot of salted water to a boil and add pasta. Cook for 7 minutes then add chopped brussels sprouts to the boiling water and cook for 3 more minutes. Reserve 1/4 cup of the starchy water and drain pasta/sprouts. In a large bowl combine pasta, sprouts, olive oil, apples, garlic, walnuts, cheese, and reserved water. Stir to combine until cheese is melted. Bake in a rectangle baking dish at 350 for 20-35 minutes until slightly browned on the top.

Happy Cooking!
-Charlie