Monday, June 25, 2012

Meatless Monday Features My Recipe For "Spicy Cilantro Corn on the Cob"

Spicy Cilantro Corn on the Cob

Meatless Monday 

Happy Monday! I've got a lot of news to share this morning. 

Firstly, Meatless Monday is featuring my recipe for
Spicy Cilantro Corn on the Cob this week. My photograph also graces their homepage (an amazing honor for an amateur photographer like myself). I love this recipe for its simplicity, spices, and deliciousness. 

Here's the description of the recipe:
Summer corn is so naturally delicious, not much preparation is needed to make it shine. Spicy paprika, fresh cilantro and salt and pepper contrast corn’s sweetness to add nuance to the flavor of the classic corn on the cob.This recipe comes to us from Jen Brody, The Domestic Diva.
Click here for the link to my recipe for Spicy Cilantro Corn on the Cob

Twitter Party

Also, in big Meatless Monday news, they asked me to host a potato-themed Twitter Party for them next month. I'm co-hosting along with Stephanie from The Recipe Renovator (her blog is awesome). We actually met at a blogger retreat last year. It should be a fun time.

More details to come—stay tuned!

My Personal Essay

Lastly, I wrote a blog post on my author website that's been getting a great response (tons of pageviews/lots of comments/emails from readers).

The post was inspired by the controversial in the Atlantic, "Why Women Still Can't Have It All" that's been heating up the blogosphere. I decided to share my personal story of working in Hollywood: My Glamorous Hollywood Career... And Why I Gave It Up.

So many women have been reaching out via email and commenting to share their stories. Please continue the dialogue on this very important issue if you relate. Leave a comment, share it on Facebook, Tweet it, or email it to your friends. As always, I appreciate the support. 

Click here to view my personal essay

Monday, June 18, 2012

Black Bean Quinoa Veggie Burgers

Looking for foodspiration today?

I had such luck making Chickpea Quinoa Veggie Burgers the other week, that I decided to try a new variation with black beans. The base is a mixture of black beans and quinoa, spiked with spinach, red bell pepper, carrots, onions, garlic, cilantro, and spices.

The healthy mixture is high in protein thanks to the beans and quinoa. Black beans are also high in fiber, support good colon health, help regulate blood sugar, and are full of phytonutrients that have antioxidant and anti-inflammatory benefits. In my book, the more legumes you eat, the better.

These veggie burgers are great served plain, topped with pico de gallo, or served on whole wheat buns spread with guacamole. Play around with them—you won't be disappointed.

Black Bean Quinoa Veggie Burgers

Makes about 6-8 patties
Cooking time: about 30 minutes
Vegetarian; dairy-free


1 cup quinoa, cooked
1 14 ounce can black beans, drained and rinsed
1 red bell pepper, seeded 
1 carrot, peeled 
1 small onion, peeled 
1 cup fresh spinach, tightly packed
2 garlic cloves, peeled
2 tablespoons fresh cilantro
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
juice of 1 lime
1 egg white 
salt and freshly ground pepper
flour for dusting
2 tablespoons grapeseed oil


1. Preheat the oven to 350 degrees.

2. Place the black beans, bell pepper, carrot, onion, spinach, garlic, and cilantro in a food processor. Process until combined. Transfer the veggie mixture to a mixing bowl. Fold in the quinoa, chili powder, cumin, and lime juice, stirring until well mixed. Season to taste with salt and pepper. Lastly, add the egg white to the mixture (this will help bind it all together).

In a heavy-bottomed saute pan or cast iron skillet that can transfer to the oven, heat the remaining grapeseed oil over medium high heat. Using your hands, shape the mixture into individual patties. Dust each one with flour. Place the burgers in the pan and cook until nicely browned (about two minutes). Carefully flip the patties.

4. Transfer the pan to the oven and cook for another ten to fifteen minutes, until the patties are nicely browned on the bottom and cooked through.

5. Remove from the oven and serve with or without buns. Enjoy!

Advance Preparation: The patties can be shaped up to 3 days ahead of time and kept tightly wrapped in the refrigerator until you're ready to brown them. They can also be made in advance and then reheated in a low oven or on the stovetop. 

Monday, June 11, 2012

Spicy Cilantro Corn on the Cob

This weekend flew by.

I had my in-laws visiting from Des Moines, which means that we went out to several fabulous meals.

Cube. Cut. Animal. Pace. Pinches Tacos.

Yum. Yum. Yum. Yum. And Yum.

It also means that I did not do as much cooking this week as normal, though I did manage to sneak in this recipe for Spicy Cilantro Corn on the Cob.

Corn season has arrived! I roasted sweet corn on the cob with spicy paprika and cilantro in the oven. It would also work great on the grill. This was so easy with such minimal clean up that I plan to make it again very soon.

Spicy Cilantro Corn on the Cob

Serves 4 people
Cooking time: 35 minutes
Vegan; gluten-free


4 ears of corn, husks removed
2 tablespoons extra virgin olive oil or butter
2 tablespoons fresh cilantro, chopped
1 teaspoon spicy paprika
salt and freshly ground pepper


1. Preheat the oven to 350 degrees.

2. Lay the corn out on a big sheet of aluminium foil. Drizzle with the olive oil or place pats of butter around the corn. Coat the corn with the chopped cilantro, paprika, and season with salt and pepper. Lay a few sprigs of cilantro over the top if desired.

3. Fold up the aluminum foil around the corn. Place on a baking sheet and roast in the oven for about 30 minutes, or until the corn is tender. Remove from the foil and serve. Enjoy!

Monday, June 4, 2012

Lemon Zucchini Chickpea Cous Cous

Happy Meatless Monday!

Often it feels like there isn't enough time to whip up healthy, home-cooked dishes. That's why I love whole wheat cous cous (like the one sold at Trader Joe's). It's full of whole grains—and nothing else. It also cooks up in a literal flash. Think under ten minutes flat. And, with a few great embellishments, it can be super tasty.

This recipe was inspired by mediterranen flavors. It combines zesty lemon, lightly cooked zucchini, and chickpeas, which add protein. The version pictured is vegan, but feta cheese tastes great with it, too. I love this recipe either as a side dish, or a complete meal unto itself.

So now there are no excuses to eat healthy.

Lemon Zucchini Chickpea Cous Cous

Serves 4-6 people
Cooking time: about 15 minutes
Vegan (if served without the feta cheese)


1 cup whole wheat cous cous, cooked per package instructions
2 cups zucchini, chopped
1 teaspoon ground cumin
1 garlic clove, peeled and chopped
2 tablespoon extra virgin olive oil
juice of 1 lemon
1 14 ounce can chickpeas, drained and rinsed
2 tablespoons fresh parsley, chopped
salt and freshly ground pepper
1/2 cup crumbled feta cheese (optional)
lemon slices for garnishing (optional)


1. Heat 1 tablespoon of the olive oil over medium high heat. Add the garlic and cumin and cook for one minute. Add the zucchini and cook until tender, about 5-7 minutes. Remove from heat.

2. In a large bowl, combine the cooked cous cous, zucchini, chickpeas, parsley, lemon juice, and remaining 1 tablespoon of olive oil. Toss well to combine. Season to taste with salt and pepper.

3. To serve, top with the crumbled feta if desired. Garnish with lemon slices and chopped parsley. Enjoy!