Entries from January 2nd, 2013

DIY: Nutella (Chocolate + Hazelnut Spread)

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31.1.13

I was lucky enough to go to Austria when I was a senior in high school, where I actually met some of my greatest friends (including my current boyfriend) today. We stayed at this amazing hotel with a continental breakfast like you wouldn’t believe-They know how to eat over in Europe. We needed it before our day on the slopes, and from that moment on I was hooked!

So when I saw America’s Test Kitchen Blog, The Feed, feature it from their new DIY cookbook, I knew I had to try it. The hazelnut flavor is truly wonderful compared to the original, and I love the gritty texture that comes about by using the food processor.

I actually found this jarred cocoa mix at a farmer’s market in the south end of Boston this summer. I don’t make sweets too often, so when I noticed I hadn’t really put it to work since I bought it several months ago, I knew I had to think of something to put it in! It’s really cool because it is sweetened slightly with raw honey! The farmer wouldn’t let me in on her super secret, but you should check out what they’re all about!

This recipe is wonderful because it has little ingredients outside of the chocolate and hazelnuts- and why would you need much else? Also making it yourself cuts out all the preservatives and additives that you really shouldn’t be putting in your body! This recipe stays good for up to a month, but trust me it will be a challenge to keep it around that long!

Give it a try and let me know how it turns out for you or what you like to spread it on. Me, I like freshly toasted baguette or with strawberries!!

America’s Test Kitchen: There’s an App for That

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30.1.13

Bringing some more delicious recipes from America’s Test Kitchen!! And this week’s theme really couldn’t be more perfect – All tasty apps to serve all those crazy football (or commercial) fans on Sunday!!

I made the Herbed Ricotta Spread today, but totally planning on making the other two this Sunday as well. They are super easy and you know they have to be good since like 100 people have tested them- thanks!!

As a reminder for all you who didn’t read last week’s post, you can enter as many times as you would like, so make all three! Each week a winner will be selected and that person will win America’s Test Kitchen Quick Family Cookbook, which is loaded with lots of fast yummy recipes and tons of helpful tricks and shortcuts to make your life in the kitchen much easier.

I’m getting a little creative and not using all my ricotta mixture as a spread, but also as a pasta sauce or stuffing it in some shells!! Talk about something so easy and tasty. I personally love ricotta, and I have tasted some of the best from local farms, so see what you can find at your local specialty foods store!! Trust me it’s worth it, you can really taste the authenticity.

Here are the links to get all the information again. Make sure you enter it’s fun!!

From Jerusalem: Na’ama’s Fattoush

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28.1.13

2013 has already been quite the culinary adventure. I’ve been learning so much, from trying new techniques to using different ingredients. One of the biggest highlights, however, was meeting the author of Jerusalem, Yotam Ottolenghi.

After starting to write about food and what goes into thinking creatively about each recipe, it was wonderful to hear from someone so advanced in the art and has traveled the world of food. He was so well spoken and had some great stories to share. I especially enjoyed the one where he was forced to choose between a renowned, made to order chicken salad dish and being on time to a meeting. Of course, the chicken salad won.

Every recipe in this cookbook not only sounds delicious and interesting, but all the pictures are incredible beautiful. You almost wish you could eat the page because it seems impossible to recreate something that looks so perfect! But hopefully this one can do the book some justice.

I am just beginning my career and really have no idea where my path will take me, but if it is half as exotic and interesting as Yotam Ottolenghi’s, then I’m sure it will be an enjoyable one.

If you are looking to add some different flavors to your pallet and cooking repertoire, I would highly suggest picking up this book. It really expresses the flavors of the region, but most of all it brings it all home for the author, which I think is why the book has been so successful. Cooking really comes from the heart and pleasure comes from feeding the ones we love, where memories are made around the table. You get those vibes from this book, and I can’t wait to dive in more!

I cup Greek yogurt + ¾ cup milk

1 2/3 cup buttermilk
1 large stale Turkish flatbread or naan
3 large tomatoes, diced
3.5 oz radishes, thinly sliced
3 mini cucumbers, peeled and diced
2 green onions, thinly sliced
½ oz. fresh mint
1 tablespoon dried mint
2 cloves garlic, crushed
3 tablespoons lemon juice
¼ cup olive oil, plus more for drizzling
2 tablespoons cider vinegar or white wine vinegar
¾ teaspoon fresh ground black pepper
1 ½ tablespoon salt
1 tablespoon sumac, plus more to garnish

If using yogurt and milk, start at least 3 hours and up to a day in advance by placing in a bowl. Whisk well and leave in a cool place or in the fridge until bubbles form on the surface. What you get is a kind of homemade buttermilk, but less sour.

Tear the bread into bite-sized pieces and place in a large mixing bowl. Add your fermented yogurt mixture to commercial buttermilk, followed by the rest of the ingredients, mix well, and leave for 10 minutes for all the flavors to combine.

Spoon the fattoush into serving bowls, drizzle with some olive oil, and garnish generously with sumac.

Zucchini Fries + Truffle Aioli

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24.1.13

This is one of those dishes I would order in a restaurant for an appetizer, if I knew it was done well, so I figured why not try it myself at home? We’re having burgers tonight and I thought this would be the perfect accompaniment! Plus I’m always looking for an excuse to bust out the truffle oil!

These came out so tasty and it’s always great to discover a new, easy way to put zucchini to work in the winter. I used fresh bread that I just toasted, and then combined with my own Italian season mix, Parmesan, garlic and parsley. I used whole-wheat flower because it’s what I had on hand, but regular flour would work nice as well.

Zucchini is such a great vegetable, and you can bet that most people will like it, even the picky eaters. They are high in potassium, vitamin C and beta-carotene. Also it stores pretty well and you can find them all year round in great condition.

This is a great dish for a side, or as an app, like I have pictured. They are so yummy with the truffle oil! But you could have a variety of sauces, like marinara, or a ready-made pesto would be delicious as well!

I’m having a hard time waiting until dinner to eat these! Give them a try and let me know what you think or if you use a different variation for the breading!

Also here is a great video by Martha Stewart for making your own Aioli!

1 zucchini, sliced in sticks
1 slice favorite sandwich bread, toasted
1 garlic clove
2 teaspoons Italian seasoning
1 tablespoon chopped parsley
2 tablespoons parmesan cheese
salt and pepper
¼ cup flour
1 egg, beaten
Olive oil, for drizzling

Recipe for Homemade Aioli

Preheat oven to 400°.

Slice zucchini in into stick shapes. Combine bread, garlic, Italian seasoning, parsley Parmesan and salt and pepper in a food processor. Pulse until well combined, about 1 minute, then transfer to a medium bowl. Add a zucchini slice, one at a time, to the flour first, then the egg and then the bread crumb mixture and place on a rimmed baking sheet. Repeat this processes for all zucchini slices. Bake for 15-20 minutes until golden brown and zucchini is cooked through. Serve with Aioli or desired sauce.

America’s Test Kitchen: Instagram Contest- Carrot Ginger Soup

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22.1.13

I’m excited to be assisting America’s Test Kitchen with promoting their first contest on instagram! What makes this contest really special is it not only shows you new ways to accomplish a fast, easy and tasty dinner, but when you enter you can also win their Quick Family Cookbook! Either way, you come out a winner!

Each week you can find the new recipes to be made on their blog, americastestkitchenfeed.com, make the recipe and instagram the photo! The link includes all the rules and guidelines to participate. It’s not only fun, but also awesome to be getting inspiration for 10 weeks on some great dinners! I’m really excited to participate myself, so keep an eye out on my instagram account @lindseyslackk, for all the cool photos!

This week’s theme is “Putting Frozen Veggies to Work: Snappy Soup”. There are 3 recipes you can choose from to make, as there will be each week depending on the theme. I chose the Carrot Ginger Soup.

So please let me know if you enter and how you like the contest! Remember to go back each Tuesday to find out the next recipes so you have a chance of winning each week (and if you won)! I have read the cookbook extensively and it’s truly useful. Not only are there recipes in the Quick Family Cookbook, but also there are equipment reviews for everything you need in a kitchen as well as suggested pantry staples, that were tested thoroughly in the kitchen.

Be creative and enjoy!

Citrus Salad with Radicchio, Dates + Smoked Almonds

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21.1.13

Radicchio is so beautiful and great to serve, but sometimes its bitter notes can really overpower and not even taste good. If you soak the cut up leaves in water for 30 minutes, its a great trick that cuts down the bitterness. Also, paring it with citrus and a sweet element such as dates, aids in toning that bitterness down and makes for a great presentation!

I love the use of dates in this recipe. You’ve seen them stuffed, you’ve seen them wrapped in bacon, but here they are used in a salad, which is great and different! Combined with all the other ingredients, they go so well together and don’t get lost either.

Radicchio is grown in the Mediterranean, and can be used in several different dishes. The bitter taste is actually what holds and the minerals the leaves posses, such as vitamin K. You really should be eating anything in the produce section that is colorful because the color usually indicates it is good for you and holds a lot of nutrients. Plus it’s easy to find in the winter, which makes our lives easier!

Another winter ingredient I am a big fan of is the blood orange. Their color is so nice and they do taste a little unique, which is always good for citrus in the winter (there’s only so many clementine’s a person can eat!). And of course you can never load up on too much vitamin C in the flu season. I had a horrible cold last week, hence the lack of posts and recipes (sorry about that guys!)

Give this salad a try! It’s a great pick for you next winter dinner party.

Recipe adopted from America’s Test Kitchen, 2013.

3 blood oranges
1teaspoon sugar
Salt and pepper
3tablespoons extra-virgin olive oil
1small shallot, minced
1teaspoon Dijon mustard
1small head radicchio (6 ounces), halved, cored, and sliced 1/4 inch thick
2/3cup pitted dates, chopped
1/2cup smoked almonds, chopped coarse

1. Cut away peel and pith from blood oranges. Cut each fruit in half from pole to pole, then slice crosswise into 1/4-inch-thick pieces. Transfer fruit to bowl and toss with sugar and ½ teaspoon salt. Set aside for 15 minutes.

2. Drain fruit in colander, reserving 2 tablespoons juice. Transfer fruit to platter, arrange in even layer, and drizzle with oil. Whisk reserved juice, shallot, and mustard in medium bowl. Add radicchio, 1/3 cup dates, and ¼ cup almonds and toss to coat. Arrange radicchio mixture over fruit, leaving 1-inch border around edges. Sprinkle with remaining 1/3 cup dates and remaining 1/4 cup almonds. Season with salt and pepper to taste. Serve immediately.

Spicy Avocado Hummus

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17.1.13

When my friend Jami came to visit me from Colorado last summer, we had such a wonderful time. It was so nice showing someone from home where I live and what I do on the east coast. She is such a great person and I am constantly learning new and valuable things from her that I can do for my health.

So it was Jami who introduced me to Tahini. Now all I knew about Tahini at this point is that it is an essential ingredient in hummus, but she showed me it’s also super delicious on top of apples! It has so much protein that this is a wonderful snack choice; it keeps you full for a long time and tastes similar to nut butters.

**Excuse my poorly cut avocado pictured here

Jami also has an aunt who lives in Hawaii and is a personal chef there (um, live the dream much?) So when she was here she showed me the Black Bean hummus recipe her aunt taut her, and then we got creative and decided to make a spicy avocado one as well.

We ate it with Naan bread and cucumbers, much better alternatives to crackers, in both taste and nutrition (Whole Foods store brand Naan has 5g of fiber in the whole wheat variety!) It was honestly the best hummus I’d ever had, and to this day still is. I thought I’d share it with all of you, so you can impress everyone you know as well!

Make sure you get raw Tahini for the most nutritional value. My favorite brand is Once Again. Let me know if you like it, or other delicious ways you can eat it! I would love to hear some other ideas of how to enjoy it.

Spicy Avocado Hummus

1 cup white beans or chickpeas

2 large cloves of garlic

2 tablespoons raw sunflower seeds

juice of half a lemon

1/4 cup olive oil

1-2 tablespoon tahini

1 avocado, diced

2 teaspoons Siracha

salt and pepper to taste

Combine all ingredients in a food processor. Pulse until totally combined. Garnish with parsley and paprika, and serve with Naan bread and cucumber slices.

Tomato Pesto Fried Egg on Toast

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10.1.13

Breakfast is so necessary- yet it’s something we skip out on every now and then. Eating within the first hour you wake up is actually super important because 1. It gets your metabolism moving and started, and 2. It’s another meal and opportunity to get nutrients in your system. Plus we get to eat- yay!

For this recipe I used already made pesto for convenience in the hectic mornings, so all that was really need was to toast the bread, slice some cheese and tomatoes, and cook that egg! You could eliminate the cheese if you prefer, but as I’ve said many times, I love cheese.

I am one for savory breakfasts in the morning, that’s why I’m a fan of eggs with some crazy combination. My dad is where I get my breakfast inspiration. The best is when he would throw in leftovers from the night before right into the skillet next to the egg. It always came out delicious! I’ve tried to live up to his infamous skillets, and now my touch is adding a nice fiber-filled piece of toast underneath. Yum!!

I love the combination of tomatoes and eggs. If it sounds strange to you, trust me it’s amazing! Sometimes if I don’t have fresh tomatoes on hand in the winter months I use jarred tomato sauce with spinach on toast with my egg. It’s truly delicious I promise.

So give this one a try! Let me know what you have with your eggs in the morning, no matter how crazy the combination might be!

Tomato Pesto Fried Egg on Toast

1 teaspoon olive oil

1 egg (cage free, organic is the best)

3 tomato slices

1 tablespoon prepared pesto (this is my favorite recipe)

4 slices white raw cheddar

1 slice sprouted bread, toasted

salt and pepper

Heat olive oil over low-medium heat in small skillet. Crack egg in the center, making sure not to break the yolk. Let cook 4 minutes, and carefully flip using a spatula and knife to get leverage. Continue to cook 2 more minutes (this depends on how you like your yolks cooked- me, I like a runny one! If you like yours cooked through leave on the heat 2-3 minutes longer in this step). Cover toast with cheese, then tomato, a little pesto and then your egg. Put a little more pesto on top, and season with salt and pepper.

Chicken with Caramelized Fennel, Broccoli + Apple Slaw

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08.1.13

This week I wanted to focus on nutrient dense, easy weeknight meals for busy workers who still deserve a yummy dinner! This link Whole Living, which I do want to try someday with fish, inspired this recipe. However the chicken at my local market looked much more fresh, so I went with it.

Fennel is an ingredient that can be tricky; it has a liquorish taste, but if you’re afraid of that, it can actually be prepared in a tasty way. The properties that provide the liquorish flavor all aid digestion in the body. It has also been shown to help the repertory system and eyesight.

The slaw also includes broccoli, as well as raw apples and carrots, which are all nutrient dense. In the picture above it show how I used a garlic press to mimic the applesauce the recipe calls for in order to control the sugar levels. Also I eliminated the Tahini because I think it would pair better with the fish.

Instead of baking the chicken I thought I would add a little more flavor by sautéing it with olive oil, salt and pepper, as well as the fennel and broccoli.

This recipe is delicious and good for you as well. I would pair with a fresh spinach salad and some brown rice to add fiber. I’m so excited to bring this for lunch tomorrow! Let me know which way you try and which you like better!

1 lb. chicken cutlets, about 4

1 teaspoon lemon zest

1 tablespoon lemon juice

½ small soft apple, such as Macintosh

1 teaspoon olive oil

1 shallot, thinly sliced

1 carrot, julienned

½ tart apple, julienned

2 stalks of broccoli, julienned

½ fennel bulb, julienned

1 tablespoon olive oil

Salt and pepper

Lemon slices for garnish

In a medium-mixing bowl, combine the lemon zest, juice and olive oil. Cut the apple into small pieces and press through garlic press, getting the entire apple pure. Stir to combine then add the shallot, carrot and apple. Mix and set aside. In a medium saucepan, add olive oil and sliced fennel. Sautee over medium-high heat until cooked through, about 5 minutes. Add the broccoli and cook another 3 minutes. Add to the apple and carrot mixture; toss to combine. Season the chicken with salt and pepper on both sides. Heat the same pan over medium heat and add the olive oil and then the chicken. Cook 4 minutes on each side or until done and browned. Serve each plate with the chicken breast and cover with the slaw. Add lemon slice for garnish, if desired.

Ingredient Fix: Baby Bok Choy

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04.1.13

I’m super excited about today’s ingredient because it looks intimidating, but it could actually be one of the easiest vegetables to make. And on top of that, it’s health benefits are through the roof! For this recipe I went traditional with an Asian sauce, but I’ve also had them steamed with just your typical vinaigrette on top and it’s just as good.

So what are these things anyway? Well bok choy is a cabbage in the cruciferous family, as are broccoli and brussel sprouts. Cruciferous vegetables contain glucosinolates, which are converted to isothiocyanates in the body. These are shown to be cancer-fighting elements. They also contain beta-carotene, which is something we have talked about a lot here. This help the skin and nails!

These little Chinese cabbages are also high in essential vitamins like A, K and C, as well as lowering blood pressure. So yes, you need to go buy some right now.

To get the maximum health benefits, it’s best to steam this veggie. As you can see I did this by cutting in half length-wise and placing in a pan with a steaming basket. You only need to steam them about 2-3 minutes, and voilà you are done!

Bok choy is always a great choice for a quick weekday meal paired with a fresh cut of salmon or even chicken would be nice. Give them a try and I promise you will not be disappointed!

Steamed Sesame Bok Choy

2 baby bok choy, cut in half length-wise

1 tablespoon soy sauce

1 teaspoon sesame oil

½ teaspoon red pepper flakes

1 teaspoon lime juice

2 garlic cloves, crushed

salt and pepper

Place steaming basket in large pot and fill with water until it barley touches the bottom of the basket. Bring to a boil and place bok choy in basket; cover and steam until cooked through, about 2-3 minutes (if you feel the pot is too crammed, do two at a time). Combine all remaining ingredients, minus salt and pepper, in a small dish and whisk until incorporated. Place bok choy on a serving platter and spoon on sauce. Sprinkle with salt and pepper and serve.

DIY: Styled Knob Hanger

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03.1.13

I admit, I’ve seen this idea all over Pinterest, and all though it is a slightly over done, I found these knobs at a shop in Boulder and knew I had to include them in my home décor somewhere. I chose a blue, white and then an off red for my palate, but I think anything with different colorful knobs would look awesome.

I didn’t even photograph this with my jewelry hanging on it because after I was done I wondered if that was the best use for it; you could use it for scarves and keys at the door or even a kitchen accent piece for your apron, etc. However my jewelry organization is a constant problem on my dresser right now so I think I will have to stick to its original intent.

The tool pictured here is an awesome one. I never really thought I would be the kind of girl who has her own tool set, but one has started. My dad gave me this when I was home for Christmas and it’s a great little thing. You can find it at Home Depot for around 10 dollars, and I thought it was crucial here for cutting all the screws on the knobs in order to make them the same length, and therefore much easier to hang.

A little off the subject, but I wanted to share I did yoga two days in a row, so that’s the New Years resolution going steady! One of my best friends is going to Thailand in February to become a certified instructor, so for my pride and body’s sake, I’m trying to perfect my skills so I don’t embarrass her when I tend her class!

Send me some links to your blog if you had made this or post any color options you would like to try! This is a fun project and easy with the right tools!

White Bean + Kale Stew

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02.1.13

Happy 2013 everyone!

I couldn’t think of a better recipe for the New Year than this wonderful cleansing stew. Get ready to eat a delicious bowl of goodness while accomplishing all your new years resolutions!

By using kale and all fresh winter vegetables, this soup is one big batch of warmth! Boston is totally freezing this week, so I’m looking forward to having this the next few days.

I decided to use lacinato kale because 1. I’m totally obsessed with it right now and 2. I find the texture a nice change from the curly variety, yet it adds a good crunch in the soup. The white beans add a great dose of protein and the parmesan gives it great flavor.

I just have to say how much I love this picture above. It has all the key ingredients from all the great soups that were ever made!

Some of my new years resolutions are the typical; stay true to eating local fresh ingredients and doing more yoga (even if it is just to my iPad in the living room) but most of mine actually fell more into the personal growth area. I’m at a time in my life where things are becoming clear and I can really see my place in this world. I feel very lucky to be where I am with the people who are in my life, and I’m excited to see what will develop for me in 2013.

This month will be local and health foods based, so stay tuned and try some recipes out!! This one I got from Whole Living. I suggest also checking out their Actions Plans from previous years and tips to a good cleanse. They are a great resource with a lot of delicious ideas.

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