Entries Tagged as 'recipes'

Pickled Fiddlehead Ferns

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16.5.13

I must admit, when I first saw these guys in the produce department, I was confused and intrigued all at the same time. They don’t really look like something you would eat, but once I got to know them a little better, I learned they are kind of like a combination of asparagus and artichoke hearts. How can that be terrible?

Another way to prepare them that’s just as delicious is by sautéing them up in a little olive oil, salt pepper lemon juice and red pepper flakes. Simple, tasty and another something green to introduce into your diet, yay! There’s only so much broccoli and spinach a person can eat.

Pickled like this, they make a great appetizer to serve with fancy cheeses and baguette (yes please!) During the warmer summer months it’s nice to mix things up with a nice cold app that can sit out and remain good. I actually got the recipe from my most recent cookbook purchase, Tart and Sweet. It’s always really exciting for me to dive into a new cookbook, a little like Christmas, if you will.

So you should try this recipe! Pickling couldn’t be easier with the right recipe, plus it’s more fresh and you can get really creative with the different flavorings, spices and even the veggies! My next tackle might have to be red onions, because they are so pretty all pink on a fresh chorizo taco!

Pickled Fiddlehead Ferns:

3 1/2 cups white wine vinegar
2 1/2 cups water
2 tablespoons kosher salt
1 3/4 pounds fiddleheads

Per jar

1 bay leaf
2 cloves garlic
1 tablespoon brown mustard seed
2 teaspoons coriander seed
1/2 teaspoon black peppercorns
1/2 teaspoon dill seed
1/4 teaspoon celery seed

Bring the vinegar, water, and salt to a boil in a medium nonreactive pot. Stir to dissolve the salt.

Pack the fiddleheads, bay leaf, garlic, and spices into hot jars. Pour boiling brine over the fiddleheads, making sure they’re covered in liquid and leaving 1/2 inch headspace.

Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 4 pints

Happy Mother’s Day: Sweet Potato Cinnamon Rolls

1

12.5.13

Remember when you were a kid and you would ask your parents why there’s a Mothers and Fathers day but not a “Kids Day”, and they would answer, “everyday is kids day”. Well now I am starting to learn the truth of that statement and as I am getting older, I am realizing more and more why there is a Mother’s Day.

Mom’s are the bees knees. My mom has been my absolute best friend, especially since I have moved away. We speak on the phone everyday, and we have yet to run out of things to talk about. There is no way I would be the person I am or possess the strength I have each day without her, and I feel blessed we have the relationship we do. Even though we are apart today and are for most of the year, there is no one in my life I feel closer to and will listen about my day for hours, both the good ones and the bad ones. Always putting herself before others, I am constantly inspired by her and am grateful for the talents she has passed on to me.

Reason number two mom’s are the bees knees- they will be a mom to you and love you even when they’re not even your mom. Shane’s mom Debbie is another one of my best friends. The whole family is wonderful and I have so much fun with her. Whether she’s helping me cook in all her beautiful kitchens (she definitely gets the best Sous Chef award also) shopping together, snowboarding or at the beach, you know you’ll be having a blast. Yes, I know, I’m way too lucky.

Reason number three mom’s are the bees knees- even grandma’s who aren’t blood related will welcome you with open arms. This year Shane’s grandma is in town so everyone is feeling the motherly love. She’s another fabulous Roskey lady that I am grateful to know. I think about both my grandmas, Jeannie and Adele and how I wish they were here yet so happy I had as much time with them as I did. Just adding to the list of amazing, successful women in my life.

In sum, yup I’m pretty spoiled. But that’s why we need Mother’s Day. We need a day to sit down, reflect on and remember all the reasons these women in our lives are the best and how there is no way we could have accomplished all we have or ended up the people we are without them. If I’m half the mom my mom and these ladies have been, I will be proud and have some lucky babies someday.

But oh, right, so these SWEET POTATO CINNAMON ROLLS! They are so delicious and fun to make. It doesn’t even seem right that they are on the healthier side, but I promise you they are! The sweet potatoes make them moist, add fiber and nutrients that are all complimented by the spelt flour and very little sugar in these little rolls. I made them last mothers day inspired by this great blog, Good Things Grow, and they were such a hit they had to be made again! Try them out for your next brunch celebration, warning: you will be praised and admired for your awesome efforts.

THANK YOU MOMS! You’re the best and you deserve this day.

Glaze:

1-2 tablespoons milk, depending on desired thickness
1/2 cup powdered sugar
2 ounces cream cheese

Whisk all ingredients together until totally incorporated. Spoon over cooked cinnamon rolls and serve.

Warm Artichoke and Potato Salad

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09.5.13

Nothing says spring is here and summer is coming like a fresh potato salad. This version is made even better with an herb sauce and lovely artichoke hearts. They add a nice bite and texture when combined with the creamy red potatoes. This dish is a must do at your next outdoor dinning event.

I love the idea of using an herb sauce on potatoes instead of something creamy or mayonnaise. Not to say these aren’t tasty, but sometimes they can be a little rich and ruin the rest of your meal. This way, you can have your potatoes and eat your steak too!

My inspiration came from Five and Spice, one of my favorite foodie blogs. Her photography is simply beautiful and I love turning to other bloggers to get my dinner ideas. In fact, lately that’s the only place I’ve been getting recipes! It’s so much fun investing your time and food labors into someones else’s creation, and doing exactly what you hope others are getting from Plate of Mind!

One resource I use, if you are unfamiliar, is Food Gawker. Bloggers can sign up using the site to have their photos submitted, it’s a great tool. How I utilize it is I type a random ingredient I either want to have for dinner that night or something need to use up in the search bar, and then eat with my eyes to pick the best one! It’s so awesome and ~~fun~~ addicting you have to check it out!

How To: Prepare and Serve Beet Greens

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03.5.13

STOP! Don’t throw those beet greens away!

When you buy beets in bunches with the greens still attached, you might think you have no use for them or have no idea what to do with them. Well, I am here to tell you they are incredibly tasty and you can get the most bang for your buck by utilizing the whole bunch. It’s a win win!

Note: Make sure you buy your beets with fresh, lively looking greens to make this dish.

Step one: Make sure you WASH your greens thoroughly! Since they are grown in the dirt, they need to really be cleaned. No one likes bitting down on gritty dirt with their meal.

Step two: Separate your leafy tops from the stems. You want to do this because you add the stems to the steamer first, they take longer to cook than the greens. The stems are just as delicious and they have the same nutrition levels. Also they add a nice crunchy texture!

Step three: Chop the stems into 1/2 inch pieces, and add the the steamer basket. Cover, and cook for 4 minutes.

Step four: Cut the leafs first in half length wise, then across into 1/2 inch ribbons. Uncover the stems and then ad the greens to the pot. Cover and cook an additional 2 minutes.

Now you’re ready to serve! Just dress them up with a little vinaigrette, lemon juice or salt and pepper! I added a little feta on mine, with salt pepper and lemon juice! I hope you give these a try!

Red Quinoa with Fava Beans, Spring Onion and Eggplant

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01.5.13

Well there’s no arguing that spring is definitely here! The weather has treated us Bostonians extremely well this week, and utilizing some springy produce was certainly in order. Obviously that means fava beans and some lovely spring onions!

Fava beans are great because they have the flavor of fresh peas but since they are larger, they have a nice bite and crunch to them you don’t get from other beans. Plus the color is nothing to hate on. The spring onions are equally as great, but you can only get them for a few months! They’re similar to a scallion with a slightly sweeter flavor, so give them a try!

There is something about simple pan seared eggplant that is too good to be ignored. With just a little olive oil and a touch of salt, the flavors really come alive. When tossed with the other ingredients the dish really came together. Now red quinoa is actually something I’ve just become aquatinted with. I was intrigued because I saw it contains more protein and more fiber, plus who can deny that gorgeous red color. It tastes the same as quinoa, so add it to your usual quinoa dishes for a little change!

Let’s address this basil sauce drizzled on top, because that’s really the money maker. It can be added to any dish to brighten up the flavors, and I actually got the recipe from my main gal Giada, who used it on these delicious stuffed peppers, which i recommend making this summer at some point! But when I was making this grain dish I knew that basil would hit just the right note. You certainly don’t have to go through the extra steps to make it, but it sure is yummy.

I served this dish along side some lemon roasted chicken, but this would go very well with steak or any other protein of your choice!

Let me know your favorite ways to use spring produce!

Serves 4

1 cup dried red quinoa, rinsed
2 cups water
1 small eggplant, sliced thin
1 spring onions, sliced
1 garlic clove, minced
1 cup fava beans, frozen or fresh
1 tablespoon red wine vinegar
2 tablespoons olive oil
2 teaspoons lemon juice
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon parsley

In a saucepan, combine the red quinoa and water. Bring to a boil, cover and reduce the heat to low and cook for about 20 minutes, or until the red quinoa is nice and fluffy.

Meanwhile, heat 1 tablespoon of olive oil over medium-high heat. Add the eggplant slices, and allow to get a nice sear on them, stir after 4 minutes. Cook another 4 minutes and set aside in serving bowl, reserving a few slices to garnish on top. Add the sliced onions and to the same pan, stirring until cooked and slightly browned, 3 minutes. Add garlic and stir until fragrant, about 30 seconds. Remove from pan and combine with eggplant.

Add the fava beans and cooked quinoa to the bowl as well. In a small mixing bowl, whisk together the vinegar, oil and lemon juice until emulsified. Add to the dish along with the salt and pepper and then stir to combine. Garnish with remaining eggplant slices and parsley, serve warm.

DIY: Texas Barbecue Sauce

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25.4.13

Last Thursday, I was trying to decide what I should make for dinner. I couldn’t really put my finger on what I was in the mood for, but I did know it needed to involve some left over shredded chicken I had form a few nights before. I also was making sweet potatoes and needed something that would bring the whole meal together. Then, it dawned on me- I have all the ingredients to make a fresh and tangy barbecue sauce inspired from this recipe! Let’s get to work.

This honestly couldn’t have been easier to make. It was shockingly easy for how flavorful and tangy this sauce turned out. From prep to completion, I would give it 25 minutes. A measly 25 minutes, now that’s incredible. And I am guessing just like I did, you already have most if not all of the ingredients already in your fridge and pantry.

If you don’t have the issue deciding what to make for dinner tonight, I would suggest making a batch and giving it as a gift! As I pictured here it makes a really cute gift all jarred and labeled. It would also be a nice touch to include the recipe, because believe me- they will want to make it again!

This would be delicious over pulled pork or carnitas, which ever is your meat of choice. I served with a big side of greens, they tasted soo good with a little dollop of sauce on them! Southern comfort at it’s finest.

What’s your favorite barbecue sauce recipe? I know there are a million successful varieties, and I would love to hear what you deem the best!

Texas Barecue Sauce

2 tablespoons olive oil
1 yellow onion, minced
3 garlic cloves, minced
1/4 cup packed dark brown sugar
3 tablespoons chili powder
2 tablespoons paprika
2 tablespoons freshly ground black pepper
1 tablespoon kosher salt
1 teaspoon dried oregano
1/2 cup apple cider vinegar
1/4 cup Dijon mustard
1 1/2 cups ketchup
½ water

Heat the oil in a heavy bottom pot, such as a Dutch oven, over medium-high heat. Add the onion and garlic and cook until softened, 3-4 minutes. Add the brown sugar, chili powder, paprika, pepper, salt, oregano, vinegar, mustard and ketchup and stir to combine. Reduce heat to low and simmer for 10 minutes.

Let the sauce cool completely and store in an airtight container the refrigerator. Serve on top of your favorite protein or meatless option.

Colorado Cowgirl Cookies

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12.4.13

On my birthday a few weeks back, I was so surprised when my awesome sister Sarah mailed me a package with a cookie mix in it! Just goes to show you, it’s the little things that make life simply happy. It was so cute I had to share the photos.

It’s funny the way the culinary genes were split between us– while I love to cook and have a hankering for anything salty, Sarah absolutely loves to bake and has always had a sweet tooth. Voila, we construct the perfect dinner party. We’re opposites in a lot of ways, so when you put us together it’s actually the ultimate combination. It must be a twin thing! She was inspired by this site, but went for the bag to help out with shipping! The jar is so cute if you have a gift occasion coming up!

Another great thing about Sarah’s baking is she substitutes healthier alternatives, making it easier to eat all the delicious things she makes! That’s why I was so excited to receive her awesome recipe, I get to enjoy all her creative work 2,000 miles away!

I’m sure you will enjoy these cookies as much as Shane and I did! Let me know your cookies tasted.

1 1/3 cup spelt flour, spooned into measuring cup & leveled
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup cooking oats
3/4 cup Ghirardelli 60% cocoa chocolate chips
1/2 cup brown sugar, packed
1/2 cup white sugar

Added…

1/2 cup coconut oil (I did half butter half oil…you can use butter if you prefer!)
1 teaspoon vanilla
1 slightly beaten egg

Mix wet ingredients into dry ingredients. Use the back of a large spoon to work it all together. You may even need to use your hands to get everything incorporated. Then roll the cookie dough into 1 1/2 inch balls, place on a parchment covered baking sheet and bake for about 10 minutes in a preheated 350 degree oven. I got about 26-28 cookies out of these.

Baby Golden Beets + Horseradish Creme

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10.4.13

The past few days have been beautiful here in Boston. The sun has finally come out to say hello, have all the people anxiously anticipating this nice weather! That’s why these little beets could not be more perfect, because they are bight and shining for lunch!

I have two roasting methods for beets. One is similar to how you would bake a potato– poke the beets with a fork, add a little olive oil, salt, pepper and balsamic vinegar and wrap in an aluminum foil jacket. The other is how I did it here, by cutting them first and roasting them together in a tray. Both are delicious, it just depends how you would like to present them and eat them.

Horseradish is my newest obsession. Just like our other favorites like broccoli, cauliflower, kale and radishes, horseradish possesses cancer flighting elements such as glucosinolates. This compound assists in breaking down cancer causing chemicals (such as pollution and carcinogens) in the liver and also provides us some nutritious vitamins. The spice this magical root provides is also makes liking it a no-brainer and why you should accompany your next roasted beets with it! It’s also delicious spread on sandwiches.

You can make your own horseradish spread, as I did here. it’s so incredibly simple, you only need a few ingredients and boom- deliciousness has arrived. How do you enjoy horseradish? If you’re a hater, try it again because it’s awesome.

Roasted Baby Beets Salad with Horseradish Creme

Serves 4

1 pound baby golden beets, quartered
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon pepper

1 teaspoon prepared horseradish
3 tablespoons crème fraiche
1 tablespoon chopped chives
½ teaspoon lemon juice
salt and pepper to taste
½ cup greens

Preheat oven to 350. Line a small casserole dish with aluminum foil and add beets, oil, salt and pepper. Toss to combine and cover with another piece of aluminum foil, sealing the edges. Bake until able to pierce with a fork, about 45-60 minutes.

Meanwhile, combine horseradish, crème fraiche, chives, lemon juice, salt and pepper in a small bowl. Whisk together and set aside. To assemble salad, spoon some of the horseradish spread on the bottom of each place, sweeping the spoon across to form a line. Add the beets, placing on top of the crème, and finish with the green leaves. Garnish with chopped parsley if desired.

Salmon Cakes with Spicy Yogurt Sauce

1

03.4.13

It may seem quite ridiculous to some, but before moving to the east coast I didn’t like fish. I know, I know, but don’t gasp with astonishment just yet. I have been converted and now anything from the sea is a part of my cooking routine at least once a week. With all the nutritional benefits and fresh ways to prepare both fish and shellfish, they are hard to resist.

If you aren’t a fan of putting your salmon in a cake, then you can simply eat it the way I have roasted it here. It’s my mom’s recipe and it couldn’t be more simple or tasty. Just be weary of small bones before you serve or eat it.

The finishing touch of the spicy yogurt sauce was just what the doctor ordered. It added a nice kick and tang that complimented the fish and the lemony flavor. The trick of using a measuring cup to shape is one I got from my good friends at America’s Test Kitchen, and not only does it make the presentation better, but it allows the cakes to all cook evenly and ensures all of your guests get the same size (trust me, they’ll be fighting for the biggest one!)

Roasted Salmon:

1 pound fresh caught salmon
1 tablespoon paprika
1 teaspoon salt
½ teaspoon black pepper
½ tablespoon chopped parsley
½ tablespoon chopped dill
1 small lemon, thinly sliced
olive oil for drizzling

Preheat oven to 350 degrees. Line a baking sheet with aluminum foil and place salmon fillet on baking sheet, skin side down. First sprinkle with paprika, salt and pepper and then add the chopped herbs, distributing evenly over the fish. Arrange lemon slices so it evenly covers the fish, and drizzle with olive oil quickly to add moisture. Bake in the oven for 15-20 minutes, until flakes off skin easily. Serve right away if eating that evening, if not set aside to cool and refrigerate.

Salmon Cakes:

1 pound cooked salmon, flaked off skin
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
1 teaspoon lemon zest and juice
1 teaspoon chopped capers
2 scallions, thinly sliced
1 piece hearty sandwich bread, toasted and processed to a crumb size
1 egg, beaten
1 teaspoon salt
½ teaspoon pepper
1tablespoon chopped parsley
1 tablespoon olive oil

Pull apart roasted salmon fillet with two forks to flake, making sure to remove small bones. Combine all ingredients, minus olive oil, in a mixing bowl and stir to combine. In a 12-inch skillet, heat oil over medium high heat. Using a ½ cup measuring cup, compact salmon mixture, flip over and tap until mixture is released and is one solid cake. Cook cakes, 4 at a time 4 minutes on each side. Serve over a bed of greens and spicy yogurt sauce.

Spicy Yogurt Sauce:

½ cup plain Greek yogurt
1 tablespoon sirachia
1 scallion, minced
1 teaspoon lemon juice
salt and pepper to taste

Combine all ingredients and mix to incorporate. Serve chilled with salmon cakes.

Shakshuka for Two

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29.3.13

Shakshuka, is an Israeli dish of eggs poached in a spicy tomato sauce. The name is not only fun to say, but this dish is really good. Like, really good! Plus it looks so impressive; you should probably serve it up for your brunch this weekend.

For me, tomatoes and eggs are a match made in heaven. Not only does this dish look incredible, but the chilies and spices make it taste incredible too! Baked eggs are hard to accomplish just right, but chopping is literally the most labor-intensive part of this this meal!

I served mine with toast, but it is traditionally served with pita bread for sopping up every single drop of the precious sauce and broken yolk all in one perfect bite. You don’t have to have a crowd over either, that’s why I tweaked Smitten Kitchen’s recipe slightly so you could make it a fun breakfast with a friend. You could squeeze a third egg in there if one just isn’t enough.

What’s your favorite egg dish? Are you a fried, poached, baked or scrambled person? Let me know how you like this dish, I swear you will love it!

Inspired by Smitten Kitchen

Serves 2

2 tablespoons olive oil
2 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped
½ small yellow onion, chopped
3 cloves garlic, crushed then sliced
½ teaspoon ground cumin
2 teaspoons paprika
½ teaspoon cayenne powder
1 teaspoon tomato paste
2 large tomatoes, diced
Kosher salt, to taste
2 or 3 eggs
¼ cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm toast or pitas, for serving

Heat oil in a cast iron skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, cayenne and paprika, and cook, stirring frequently, until garlic is soft, about 1 minute. Add tomato paste and cook 1 more minute.
Add chopped tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with toast or pitas, for dipping.

Lemon-Berry Yogurt Icebox Tart

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28.3.13

With Easter right around the corner, I thought this Thursday be the perfect day to share a tasty tart! Also because I used my own homemade berry curd from this previous post and spelt flour crust, you can eat all you want and feel great about it (unlike some of Easter’s better known friends, like peeps and choco bunnies)!

This tart is also incredibly easy to make and looks beautiful. All you need is to start the day before you want to devour it, because it needs time to solidify. The earthy crust with the tangy, fruity filling is an excellent combination, and the colors along with the zesty lemon– it just screams spring.

A short cut I use in the kitchen quite a bit is frozen, store bought piecrust. That being said, I don’t think all premade crusts are created equally so I suggest buying different ones, preferably all natural with as little ingredients as possible, to find the one you like the best. Me, I like the Sprouted Spelt Flour variety I have been able to find it at most Whole Foods. I use them for quiches as well, that way I can take it out of the freezer and use whatever vegetables I need to use up without going back to the store. I’m happy every morning and I have a clean fridge- win win.

Easter is one of my favorites because it truly gets you in the sunny, spring forward mindset. If Boston ever climbs over 60 before March is over, then I will be excited for Peter Cottontail. However I’m not sure I see this happening, so thank goodness I have this pretty tart to look at!

Will you be having an Easter brunch, dinner or maybe both? We will be having a brunch, which I am pretty excited about! But this tart will be eaten after dinner, where the true celebration begins.

Recipe adapted from The Kitchn

1 pie/tart dough of your choice
2 cups Greek yogurt
2/3 cup berry or lemon curd
1/2 teaspoon vanilla extract
1 1/2 teaspoons powdered gelatin
2 tablespoons water
Whipped cream
Citrus slices or berries (optional, for garnish)

About two hours before assembling tart, fully bake pie crust according to recipe instructions. Let cool on a cooling rack for at least one hour, until room temperature.
In a medium-size bowl, whisk together the yogurt, lemon curd, honey and vanilla. Taste and add more honey, if needed. Put the water and gelatin in a small microwave-safe measuring cup and let sit for 5 minutes. Microwave for 10-15 seconds, stirring once or twice, until the gelatin is dissolved. Do not allow to cool.
Thoroughly whisk the hot dissolved gelatin into the yogurt mixture and pour into the tart shell.
Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. Garnish with fresh whipped cream and sliced citrus or berries before serving.

Additional Notes: • I use full-fat Greek yogurt. I have not tried substituting low- or non-fat Greek yogurt, but I suspect either would work well, though you may need to add a little extra honey.

• The filling can be made into individual puddings instead of a tart: skip the crust and pour the filling into small ramekins. Refrigerate for at least 4 hours, or overnight.

Roasted Radishes with Brussels Sprouts + Green Beans

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27.3.13

Although spring has arrived according to the calendar, there is snow on the ground and in the forecast. This is obviously something I am not stoked about, so to make myself feel better I thought I would celebrate one of my favorite spring vegetables– the radish.

If the color alone isn’t enough to make you love these little gems, the peppery earthy flavor sure will. Filled with fiber and hydrating properties, radishes are on the same nutrition scale as celery and tomatoes. They are delicious both cooked and raw (stay tuned for a delicious raw snack!) so switching it up is highly advised.

With all the colors the brussel sprouts and the green beans add, this dish would look just beautiful next your celebratory Easter main dish. Whether it’s lamb or more of a brunch meal, this dish is sure not to disappoint.

The dressing I use for this dish (and most salads as well as swiss chard or collard greens side dishes) is from America’s Test Kitchen blog The Feed, which is such a great resource I highly recommend! All the posted content highlights their publications, so there’s loads of fun (and free!) content and articles.

Let me know your favorite radish masterpiece or if you are a raw or roasted radish eater!

Serves 4

1 bunch radishes, halved
½ pound Brussels sprouts, halved
½ pound green beans
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon fresh ground pepper
1 teaspoon chopped parsley

America’s Test Kitchen Dressing

Preheat oven to 400 degrees.

Trim ends off radishes, green beans and Brussels sprouts. Place Brussels sprouts on sheet pan and toss with olive oil and salt and pepper. Roast for 15 minutes, then add the radishes to the pan and continue to roast an additional 15 minutes. Meanwhile, heat a saucepan with a colander and water and bring to a boil. Add green beans, cover and steam until el dente, about 5 minutes.

Add all vegetables to serving dish and toss with dressing. Garnish with parsley and serve.

DIY: Pomegranate-Cheery Lime Chia Fresca

0

21.3.13

Chai seeds are all the rage these days. You can find them being used in salads, sauces or other new and creative ways and they’re being talked about everywhere. I recently added them to my energy bars in back in this post and also add them to my yogurt or salads to get all that omega-3 goodness each day.

If you are unfamiliar with chia seeds, they’re pretty cool. When they are submerged in water or anything with a moist texture, they form a gelatinous bubble around them. That is actually what makes them good for athletes and extra hydrating.

They’ve also shown to lower your blood pressure and help with food cravings by filling you up. Unlike flaxseeds, they don’t need to be ground in order to be absorbed properly and are incredibly high in omega-3 fatty acids.

I absolutely love how they get that gelatinous film on them as they soak in water. It’s like a chewy slimy surprise that’s actually quite enjoyable. But I only allow myself to purchase one store bought drink a week (if that) because they are so expensive. That’s why for todays DIY I decided to make my own concoction! I don’t see it lasting that long, but at least I’ve made more than one serving and still have plenty of chia seeds for my next batch!

The combination of pomegranate and cherry goes so well together, and the lime adds great punch and acidy. You can make these juices yourself if you own a juicer, or you can find them pretty easily in the refrigerated drink section of most grocery stores.

What do you like to throw chia seeds into? I would love some new ideas and ways to use them! Let me know if you think this drink compares to the store bought!

4 tablespoons chia seeds
½ cup water
½ cup lime juice
1 cup pomegranate juice
1 cup cherry juice

Combine all ingredients in a bottle. Mix to combine and allow 20 minutes to rest, so the chia seeds can get their gel shell. Serve cold with lime slices.

Barley Risotto with Marinated Feta

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19.3.13

Every time I open the cookbook Jerusalem, I get excited. Literally, every time! Each recipe is unlike anything I have made before and gets me seriously anxious to try all the different methods and use spices I never have before!

But I have to say, if there were one grain that I would have to pick as my favorite, it would have to be barley. Not only does it have a lot of fiber and protein, but its texture is so amazing and satisfying. It’s slightly crunchy yet buttery to sink your teeth into (whew I’m getting hungry just thinking about it). I usually pile random things on it like chunky pasta sauce, Mexican flavored beef or toss some with a salad, so when I saw this recipe to transform it into risotto, I was like YES.

This recipe is very simple to prepare and put together as well, compared to your traditional risotto. There’s no heating the stock and adding slowly, all that is required is a large skillet and a large stirring device! It also eliminates the dairy that risotto calls for, so it’s cleansing and offers a nice change up to the regular dinner for most people.

I’m not sure why, but barley and tomato seem to be a match made in heaven! I think it has something to do with the gluten compounds coming together… but that could just be a guess! Write how much you enjoyed the recipe or others you like from Jerusalem!

By Yotam Ottolenghi from Jerusalem

1 cup pearl barley
2 tablespoons butter
6 tablespoons olive oil
2 small celery stalks, cut into ¼ inch dice
2 small shallots, cut into ¼ inch dice
4 cloves garlic, minced
4 thyme sprigs
½ teaspoon smoked paprika
1 bay leaf
4 strips lemon peel
¼ teaspoon chili flakes
One 14 oz. can chopped tomatoes
Scant 3 cups vegetable stock
1 ¼ cup sieved crushed tomatoes
1 tablespoon caraway seeds
10 oz. feta cheese, broken into rough ¼ inch pieces
1 tablespoon fresh oregano leaves
salt to taste

Rinse the pearl barley well under cold water and leave to drain.

Melt the butter and 2 tablespoons olive oil in a very large frying pan and cook the celery, shallots, and garlic over gentle heat for five minutes, until soft. Add the barley, thyme, paprika, bay leaf, lemon peel, chili flakes, tomatoes, stock, sieved tomatoes and salt. Stir to combine. Bring the mixture to a boil, then reduce to a very gentle simmer and cook for 45 minutes, stirring frequently to make sure the risotto does not catch on the bottom of the pan. When ready, the barley should be tender and most of the liquid absorbed.

Meanwhile, toast the caraway seeds in a dry pan for a couple of minutes. Then lightly crush them so that some whole seeds remain. Add them to the feta with the remaining 4 tablespoons of olive oil and gently mix to combine.

Once the risotto is ready, check for seasoning and then divide among four shallow bowls. Top each with the marinated feta, including the oil and a sprinkle of oregano leaves.

Berry Grapefruit Curd

2

14.3.13

This is my “Welcome Spring!” dish this week. The weather has been getting warmer and I am definitely celebrating! To tell you the truth I’m over the winter months and can’t wait to get myself to the beach! I purchased a brand new beach cruiser and need the weather to climb just over 60 so I can ride it around oh so proudly!

This might be one of my most favorite things I’ve ever made. The color alone is to die for, and frankly I wish I had a dress that pretty. I’ve always wanted to make my own curd of any kind, but every recipe I found was too intimidating or didn’t seem worth the heavy amounts of egg yolks and butter with little fruit. However when I found this recipe, it was perfect, and had all the potential to welcome in some more citrus.

As I’ve mentioned before, I’m not a huge sweets person. Sure I love the occasional cheesecake (more than usual lately thanks to the Test Kitchen) or indulging in a bowl of FroYo, but I don’t really crave it like some people. So when I made something I fell in love with that only had 1/8^th teaspoon of salt, that’s big news.

Another great thing about this spread is you can have it on almost anything. Here I have it on a scone, but any fresh baked good would be delicious. I wouldn’t recommend a cookie or very strong/sweet cake, because it does have sugar in it, but anything else that’s a less sweet or breakfast dessert would be delicious. Heck, slather that on some baguette and I’m good!

Let me know what you would cover in this liquid magic or perhaps your favorite curd to make at home (I’m so addicted I’m going to need new flavor ideas!) So if you see me walking down the street with berry grapefruit curd all over my face, please don’t judge until you’ve had some!

1 cup frozen blueberries, thawed
1 cup frozen raspberries, thawed
1/2 segmented grapefruit
1 teaspoon grapefruit zest
2/3 cup sugar
1/8 teaspoon salt
2/3 cup sugar
1/8 teaspoon salt
1 tablespoon cornstarch
2 tablespoons lemon juice
3 large eggs, lightly beaten
1 tablespoon butter

Directions

Place the thawed berries and grapefruit in the blender and process until smooth. Press blended berries through a fine mesh sieve positioned over a medium bowl. Using the back of a spoon, press and scrape until you have at least 1 cup of puree. Discard seeds and refrigerate any extra puree for another use.

In a medium saucepan, combine sugar, salt, and cornstarch with a whisk. Stir in 1 cup of berry puree, lemon juice, zest and eggs and heat over medium heat. Stirring constantly with a whisk, bring to a boil over medium heat. Reduce heat and simmer for 1 minute or until curd is thick, still stirring constantly. Remove from heat and gently stir in butter.  Spoon mixture into jar or bowl then cover and refrigerate for at least 6 hours before serving.

Warm Sauté Salad with Mache Lettuce

0

06.3.13

Salads are a lunchtime necessity for me. But like most things you do or eat every day, they have the potential to get very boring and tired. Ever since I was little things had an expiration date– I could only eat the same things for so long. I was obsessed with cheerios for about 2 weeks and then didn’t want another for a month. The same goes for my salad fixings, I need to change up the lettuce and accompaniments otherwise I won’t enjoy my meal, and then what’s the point really?

When I saw Mache lettuce at my local store I was pretty convinced it was the most beautiful lettuce I have ever seen. I knew I had to use it in a salad and take multiple pictures of it!

Now I have to admit, the magic and inspiration behind this salad came from the leftover produce situation in my refrigerator. I knew I needed to use up my mushrooms and eggplant, and the carrot I thought added some flavor and nice color. By cooking the vegetables in 3 separate batches, it didn’t take that much time and made the objective of browning much more attainable.

You can choose any in season vegetable of your liking and add any dressing you’d like! It’s not difficult to keep salads fun, there are so many things you can change with them! Let me know your favorite combinations and flavors in salad!

Serves 2

1 cup Mache lettuce
I baby eggplant, sliced
6 button mushrooms, quartered
1 large carrot, halved and quartered
1 tablespoon olive oil
salt and pepper to taste

In a medium skillet, heat oil over medium-high heat. Add mushrooms, not stirring for 4 minutes. Season with salt and pepper and stir, then let sit another 4 minutes until golden brown. Remove into a bowl and set aside. Next add the eggplant so it is flat in the pan. Cover with a tight fitting lid for 4 minutes. Remove lid, season with salt and pepper and flip the eggplant. Cover again for 4 minutes. Once browned on both sides remove into same bowl with the mushrooms. Add carrots to the pan, season with salt and pepper and allow to cook through, about 6 minutes, stirring a few times. Once cooked add with the remaining vegetables. Arrange Mache on two plates, top with vegetables and dressing, and then serve.

Balsamic Vinegar Dressing:

2 tablespoons olive oil
1 tablespoon aged balsamic vinegar
1 teaspoon lemon juice
salt and pepper to taste

Combine all ingredients in a small bowl and whisk, until emulsified. Spoon over salad and serve.

DIY: Energy Bars

1

28.2.13

If you didn’t already know, my boyfriend Shane is a run-o-holic. Coming from a long line of serious athletes, he has it in his blood to have a passion for the sport. One thing that has always made me crazy is when he eats some store bought energy bars that are loaded with sugar and preservatives. So it got me thinking- can I make a better for you (and better tasting) version?

One of my favorite first memories with Shane’s family was when his dad, Mark, who is an avid cyclist, decided to participate in a race called “Leadville 100”. Yes, that’s right, mountain biking in the Colorado Mountains for 100 miles. It was crazy to say the least- we were his crew at every rest stop, making sure he had everything he needed. It was at this race where it really sunk in just how great his dad is at the sport and how much he loves it! Shane’s uncle is a serious, recorded setting runner as well as his grandfather.

So what’s my role in all this athletic stamina? Well one thing that has been so fascinating and honestly fun is learning more about how food works with the body and how we need certain elements to perform. Passing that knowledge on to Shane and his parents is the best part. It’s been so much fun integrating our two passions to create a better lifestyle for everyone.

You can add any dry fruit and nut combination in these bars you would like, but you do really need the dates and the slight addition of the coconut oil to make the bars come together and solidify. I also came across a recipe that had some dark chocolate, which I think could be a great idea for the next batch, assuming my athletes approve! Let me know what you end up trying and if the star in your life enjoys them!

Homemade Energy Bars

1 cup dates
½ cup almonds
½ cup sunflower seeds
1 tablespoon chia seeds
1 cup dried cranberries
½ teaspoon vanilla extract
2 tablespoons coconut oil

Line a small, square baking dish with a piece of parchment paper, leaving 2 inches hanging over the sides. This will make the bars easier to remove from the pan.

Combine all ingredients into a food processor and pulse until well incorporated, at least 2 minutes. Stop a few times to make sure all ingredients are incorporating nicely.

Pour bar mixture into lined baking dish, and press down to compact into the shape of the dish.

Refrigerate 20 minutes until the mixture has chilled and solidified. Grab the extra parchment paper and lift out of the baking dish. Set on a cutting board and cut into bars. Store in a Tupperware container for up to one week in the refrigerator and up to 1 month in the freezer.

Poached Chicken Salad with Mango + Swiss Chard

0

25.2.13

Chicken salad is a great dish that is fun to get a little creative with. I have usually bought it made in the past, then I had an idea to use Greek yogurt and avocado as the dressing, and I had to give it a try.

Poached chicken is a wonderful way to prepare chicken breasts that you plan to put into a dish where the chicken needs a lot of moisture so it can absorb the ingredients. I loved this recipe from Martha Stewart because it was easy and added some great flavor in very little time and effort.

This salad really combines all the things I try to make sure I eat for lunch each day– protein, greens, a little fruit and healthy fats. I loved the addition of the Swiss chard stems because it adds a nice crunch and extra nutrition- why throw them away? Just make sure you wash them extra well so you don’t have dirt and grit in your dish.

The Greek yogurt and avocado together make such a creamy, tangy sauce that combined with the sugar from the mango it’s truly a match in heaven! Who would have thought these ingredients in this form would marry so well? So excited I tried it.

You could also make this vegetarian by adding black beans in it instead of chicken (which I think would be a great addition with the chicken as well, if you have them on hand!)

This recipe could be made without the southwest influence as well. You could do grapes, walnuts and white beans that would also be delicious! Try out different combinations and let me know what you think!

Makes 4 servings

1 cup poached chicken breast, shredded
1/3 cup plain Greek yogurt
½ an avocado
1 mango, peeled and diced
2 leaves Swiss chard, leaves removed and stems minced
¼ cup chopped red onion
2 tablespoons lime juice
1 tablespoon cilantro
salt and pepper to taste

Chop the Swiss chard leaves. Combine all ingredients in a large mixing bowl. Adjust for seasoning and serve chilled.

Ingredient Fix: Beets

2

23.2.13

Beets are one of those vegetables that truly fascinate me. They are so colorful, flavorful and spectacular looking. Whether I boil them, roast them or have them cold in any salad, I am satisfied.

When I got this batch at the local market, I was excited and my mind was flooded with ideas and ways I could prepare them. But this time, I wanted to try something different and make them in a way a never had before. I still had some leftover goat cheese and dill, so when I saw this blog inspiration for this tart and new that’s what I wanted to make! I just cut the recipe in half and decided to layer my beats on top the way I did, and make one large one instead of individual tarts.

I love that this crust has herbs in it, plus it has little ingredients so it’s easy to make. I am not the best baker so when it comes to me making my own crust, it better be simple or I know I will mess it up in some way! I also loved the integration of apples in this recipe. I am the only one anxiously anticipating spring??

Another cool thing about beets- It’s hard to make them not look good, which makes my job as a food blogger much easier. I mean, just look at those roots!! Have you ever seen such a beautiful sight?

Beets also have loads health benefits that make the balance of adding fresh crust and goat cheese to this tart even out a little and makes eating it even better (if that’s possible). They have been shown to be a large contributor towards preventing heart disease and cancer. Beets also contain folic acid, which helps the growth and maintenance of healthy cells.

So try beets now if you already haven’t, I think you will enjoy them. They go great with most cheeses such as blue, goat and ricotta as well as balsamic vinegar and chives, dill and even horseradish makes an excellent accompaniment.

PASTRY:
1 cup all-purpose flour
3/4 stick of cold butter
1 egg yolk
1 tbs of chilled water
1 tsp of dill, chopped
1 tsp of parsley, chopped
FILLING:
4 beets, stalks trimmed
1 tbls lemon juice
1 tbs olive oil
2 red onions, thinly sliced
1/8 cup balsamic vinegar
1 apple, diced
4oz soft goat’s cheese

Instructions

Begin by making the pastry. Place the flour and butter in a food processor and process until the mixture resembles bread crumbs. Add the egg yolk, herbs and water and pulse until the mixture begins to come together to form a ball. Turn the mixture out onto plastic wrap and shape into a disc. Refrigerate for 30 minutes.
Place beets and lemon juice in a saucepan of cold water and bring to the boil. Reduce heat to medium-low and simmer for 1 hour or until the beetroot is tender. Drain the beetroot and run under cold water and leave to cool before peeling skins, then slice thin.
Meanwhile, Remove the pastry from the refrigerator and roll out the pastry on a lightly floured bench or silicone baking mat until approximately 5mm thick. Line pie plate with the pastry, making sure to press into the sides, and trim the excess. Refrigerate for 15 minutes.
Preheat the oven to 355 Fahrenheit and line the tart with baking paper and fill with baking weights or beans. Bake for 15 minutes before removing the baking paper and weights and baking for a further 10 minutes or until the base is dry and lightly golden. Set aside to cool.
Heat olive oil in a frypan over medium heat. Add the onions and cook, stirring occasionally, until the onions are softened. Add the apple and vinegar and cook, stirring, for 5 minutes. Add mixture with goat cheese and still to incorporate. Add this mixture to the pie dough and then layer beets on top, as pictured.
Sprinkle the dill over the top and bake for 8-10 minutes or until set.

DIY: Winter Greens Gremolata

0

21.2.13

For todays DIY, I wanted to offer a savory option, and not just your run of the mill pesto. In the winter random ingredients tend to stack up in the fridge, so I thought this recipe was a great way to put them to use in a flavorful sauce that can be used on anything from fish, to a marinade and topping to chicken and veggies. Plus it’s really beautiful and nutrient dense!

The recipe calls for dinosaur kale, but I had regular on hand and I thought it still came out delicious. Blanching it really helped to soften its texture, so blending it in this delicate sauce didn’t turn out to be a problem. I loved the use of arugula here. It’s probably one of my favorite greens to begin with because of its peppery punch.

For Valentine’s Day I had a special treat. There is a market in Cambridge called Fromaggio Kitchen that I have been dying to go to! We have some amazing tapas places in Boulder, so I brought those memories back to Shane and I with a fabulous spread of charcuterie and cheeses, they were so helpful in picking out all the best things to try. I really suggest checking it out!

I also spread this delicious gremolata on homemade pizza crust and topped it with red onions and fresh ricotta cheese. It was so yummy! I found the recipe on Food52, such an inspiring blog! I could only dream to be there someday!

Let me know if you have any other suggestions for where to spread this lovely sauce!

Winter Greens Gremolata adopted from Food52

1bunch arugula
1bunch Italian parsley
1bunch dinosaur kale
1tablespoon kosher salt, for the blanching water
6anchovy fillets
6garlic cloves, peeled
3tablespoons lemon juice
1tablespoon lemon zest
2tablespoons capers (drained of brine)
2teaspoons white wine or champagne vinegar
1/2cup extra virgin olive oil
Kosher salt, to taste

Bring a large pot of water to the boil. Wash arugula, parsley, and kale (no need to dry them). Trim off any large stems. Add salt to water and turn down to a simmer. Toss in the kale. Blanch for five minutes, stirring occasionally. Remove kale with tongs and place in a colander over a large bowl. Using the same water, blanch parsley and arugula for only one minute. With tongs, remove second batch of greens and add to draining kale. Allow all greens to cool for a few minutes. Form greens into a ball and squeeze out most of the liquid. Place in food processor.
With a mortar and pestle, bash anchovy and garlic to a paste. Into the food processor, add anchovy/garlic paste, lemon juice/zest, capers, vinegar, and olive oil. Pulverize the heck out of it for 30 seconds. Taste for balance and texture. Add salt, more lemon juice, or vinegar as needed. Pulverize more if texture is too coarse.
You can keep it in a jar in the fridge with a thin layer of olive oil on top (just know that it won’t be vibrant green by the next day). Or you can freeze it in a jar or in an ice cube tray. It stays green and beautiful when you freeze it. Thaw for an hour or so at room temperature before using.

Celery Root + Cauliflower Soup – Boston Wine Expo

0

18.2.13

On Valentine’s Day I thought my gift was a beautiful charcuterie and cheese dinner treated by Shane, but little did I know it was also tickets to the Boston Wine Expo!! It was truly an amazing experience, tasting wines from every country who attended and my favorite part- meeting one of my culinary idols, Barbara Lynch.

We learned so much about wines and what makes truly special flavors. I think my favorite that I tasted was a red with notes of dark chocolate. The taste was original and truly a unique wine. We also got to meet several different small-scale food companies, we bought this pickled asparagus that was, dare I say it, maybe the best pickled thing I’ve ever had!

Barbara Lynch was a joy to watch during her demonstration. She made such a cool dish that sounds so intimidating and like I’d never me able to make it, but then it was so simple and delicious. That’s why I chose to make this soup; it highlights all the flavors she used but is just executed in a different way.

After the expo we ate at Sportello, which was top 5 dining experiences so far in Boson. We started with oysters and I ate the duck, Shane had the gnocchi. It was amazing! Best date ever J

Let me know if you like the flavors this soup creates. It’s creamy and decadent yet not filling, which is pretty hard to accomplish (making it that much more sweet when you do!) I hope you can meet at least a few of the people that inspire you!

1 tablespoon olive oil
1 medium celery root, peeled, cut in 1 inch cubes
1 medium cauliflower, cut in 1 inch pieces
1/2 medium yellow onion minced
4 cups chicken stock
2 inch chunk of Parmeggiano-Reggiano cheese
1/2 whole milk
1 teaspoon salt
1 teaspoon freshly ground black pepper
Truffle oil, for drizzling

In a heavy bottomed pot, add olive oil over medium-high heat. Add celery root and cook 3 minutes, without browning. Add the onion and cauliflower and cook another 4 minutes. Add the chicken stock and parmesan and bring to a simmer. Cover, and cook over low heat until vegetables are tender, about 30 minutes. Using a emulsion blender, blend until smooth. Add the milk off heat and season with salt and pepper. Serve warm with a drizzle of Truffle oil, if desired.

Ingredient Fix: Broccolini

0

15.2.13

If you’ve never tried broccolini before I highly recommend it! It’s slightly sweeter than regular broccoli and contains all the same nutritional value, so there are different flavor combinations that work really well.

Being a great source for vitamin A, C and K and several minerals such as folate, iron, calcium and potassium, this cruciferous vegetable is one that must be included in your diet.

The recipe I used here is from Cooks Country, and it’s a great way to combine the flavor producing method of roasting, and the moist, tender result you get from steaming. I also used shallots instead of garlic, but I think either would be delicious.I also added hazelnuts, which were such a great crunch! I think any variety of nut would taste well here too.

Let me know what ingredients and aromatics you chose! I would love to hear some different ideas.

Asparagus + Vegetable Tart

1

12.2.13

Sometimes when I want to make a delicious, new and creative side dish, I don’t know where to start. This leads me back to the basics of steaming something with a dressing because I want it to remain healthy. Well move over steamer, we have a new dish in town!

This dish is great because it creates a crust using other vegetables! I seem to be seeing this trend being used in other avenues such as pizzas, and I have been looking forward to giving it a try. So when I saw this version as a tart, I knew I found my trial recipe.

If you can find asparagus that looks decent in the grocery store this time of year, it’s a great go-to spear of a vegetable. Something about its flavors that are released when it’s both roasted and steamed is to rich and tender. Which is great because you can usually bet everyone at the table will like it, even those picky ones who don’t like something because of the color (they ruin it for everyone!)

Asparagus are also rich in fiber, protein and potassium as well as vitamins K, A, C and B folate. It’s perfectly delicious steamed with a little lemon and olive oil, but when combined with flavor enhancing ingredients, it can be taken to a whole new level. Here it’s combined with cauliflower, garlic and Parmesan to name a few things, so you already know it’s going to taste great!

Give this a try and let me know your thoughts! Or you can try the crust with other ingredients (I think sweet potatoes would be nice if you didn’t mind the color difference!) Enjoy!

For the crust:

2 cups chopped cauliflower
1 medium potato, cubed
2 scallions, finely chopped
1 cup grated Parmesan cheese
¼ cup chopped parsley
2 eggs, beaten
2 garlic cloves, minced
Salt + pepper

1 tablespoon olive oil
30 spears asparagus
Salt + pepper

Preheat oven to 350 degrees. Fill a small saucepan with water and bring to a boil. Add the potato and boil for 5 minutes, then add the cauliflower and continue to boil for another 2 minutes. Drain and using a potato masher, mash to get a thick consistency, about 1 minute. Combine the remaining crust ingredients in the bowl and incorporate. Spread on a lined baking sheet and form a rectangle. Bake for 20 minutes, until firm and golden on the edges.

Meanwhile, heat a medium skillet over medium-high heat. Sautee asparagus until seared and cooked through, about 4 minutes, stirring occasionally.

To assemble, line the asparagus over the top of the crust and bake another 2 minutes. Before serving garnish with fresh grated Parmesan cheese.

DIY: Heart Brie + Berry Hand Pies

2

07.2.13

Whether you’re planning a nice dinner out on the town or staying in this Valentines Day, these cute little pies are worth making! You can enjoy them when you get home or as a nice dessert, plus they are so romantic! The perfect combination of sweet, savory and cheesy, these pies will have you coming back for more (nothing says I love you quite like some baked brie).

I made something similar for an appetizer for Thanksgiving last year and it was a total hit. So when I saw this version of these little treats, I thought I would combine the two, and it really worked out well.

What I also enjoy about this treat is it’s not too sweet, so it doesn’t make you feel like you’re eaten an entire bag of sugar afterwards. Especially after a large romantic meal, no one wants to get all snuggly when they feel icky

As for Shane and I, our Valentine’s Day plans are pretty much still in the air. While we both love wining and dining in the fine city of Boston, it’s also nice staying in. Plus Shane has offered to cook again this year, which was pretty delicious (and entertaining) last year so I might take him up on this rare offer!

Are you staying in or dining out?? I would love to hear what you love to do on V-Day!

Store-bought puff pastry
½ wedge good Brie
1/3 cup stewed berries (recipe bellow)
1 egg, beaten
1 heart shaped cookie cutter

Preheat oven to 375 degrees.

Lay out puff pastry on floured surface. Cut out as many hearts as possible and brush bottoms with egg wash. Place 1 small slice of brie and ½ teaspoon berries. Lay another heart on top and pinch sides with fork and brush top with egg wash again.

Place all on parchment lined baking sheet and bake on the middle rack of the oven and bake for 12-14 minutes until golden brown. Remove from the oven and cool slightly before serving. Enjoy!

Stewed Berries

Adapted from Cook’s Illustrated

12ounces fresh berries (or thawed if frozen): blueberries, cherries blackberries, or strawberries (fresh strawberries hulled and sliced, if using)
3-4 tablespoons granulated sugar
1/8teaspoon table salt
2teaspoons lemon juice

In medium saucepan, bring berries, 1/4 cup water, 3 tablespoons sugar, and salt to bare simmer over medium heat, stirring occasionally; cook until sugar is dissolved and berries are heated through, about few minutes longer.

Let sit a few hours until the mixture comes to room temperature, and serve.

Savory Breakfast Muffins

0

04.2.13

During the busy weeks, it can be difficult to get three full, nutritious meals in. For breakfast I am really into making a big batch of something a head of time and heating it up the morning of before heading out the door. I’ve been doing quiches and oatmeal for a while now, so when I saw this recipe I thought it was the perfect opportunity to mix it up and add a muffin to the routine!

These are more soufflés that muffins, as the author states, which is great because that’s that I’d rather be eating anyway! Plus they are savory and that’s usually the way I prefer to go in the mornings (unless it’s the weekend and we make banana pancakes). 101 cookbooks offers different recipe variations, so I decided to go the direction of adding a little of my own touch.

I really like to use the mornings as an opportunity to get some greens in, so that’s why I decided to add some spinach to the herb combination. Spinach is a great, nutritious packed vegetable that cooks up very quickly and is easy to add flavor to. It also has a great texture that doesn’t need much manipulation.

I actually did mushroom, shallots and spinach instead of the sundried tomato basil! It turned out to great, I think I’ll try the others next time though!

If you don’t prefer cottage cheese I think ricotta would be nice here. I also added shallots for a little more flavor. I’m really excited to eat these suckers all week long! Let me know if you made them made which variations you decided to try!

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