Entries Tagged as 'snack'

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

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!

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.

DIY: Energy Bars

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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.

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!!

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.

Ingredient Fix: Popcorn

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14.12.12

GINGERBREAD CARAMEL POPCORN

I have so many fond memories of using the popcorn popper when I was young; the exciting noises with each kernel popping, flying all over the place. We used to put our own seasonings on it to make it tasty and entertaining. So today I wanted to bring that fun back to my kitchen with some holiday inspiration!

If you’re like me, buying gifts is great and has room for creativity, but making something is also wonderful (especially when budgets are low!). That’s why I decided to make this popcorn treat; with seasonally inspired flavors like ginger and vanilla, this is sure to be a well-received gift!

Popcorn is a great snack, especially when popped using a home-popper! It uses hot air to pop the kernels, so you eliminate all the chemicals and toxins that are released when using conventional microwave bags. I buy my kernels in bulk, and organic. When you buy the kernels to be popped just with hot air, they actually contain about 8 grams of fiber, and it’s being discovered that they contain antioxidants!

Now this desert version is certainly indulgent, but compared to many cookie or toffee brittle recipes it is much healthier and a better choice. Also when you make something like this yourself, you control all the other ingredients, so you can use organic and naturally derived molasses, sugars and spices.

I combined these 2 recipes here to get the gingerbread and the caramel, the flavor turned out so yummy and buttery good! One was from Food52 and the other an edible mosaic.

Sweets go hand in hand with the holidays, so try this fun recipe and share with friends for a wonderful homemade treat! Santa needs something besides cookies anyways

Gingerbread Caramel Popcorn:

½ cup un-popped kernels (12 cups popped)

1 cup toasted sliced almonds

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1 cup light brown sugar, lightly packed

6 tablespoons unsalted butter (or other natural fat, such as coconut oil)

½ cup heavy cream

2 teaspoons vanilla extract

¼ teaspoon salt

Preheat oven to 275°.

Combine baking soda, cinnamon, ginger, nutmeg and cloves in a small dish and set aside. In a medium saucepan over medium heat, add butter, brown sugar and cream and bring to a boil. Turn heat to medium-low and simmer 5 minutes. Add spices and baking soda mixture and whisk to incorporate. Spread popped popcorn on a parchment-lined baking sheet. Pour caramel mixture over in batches, tossing to coat in between. Bake in the oven for 20 minutes, and then allow to cool so you can break it apart. You can store in a cookie tin or glass jars as pictured.

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Entries Tagged as 'snack'

Pickled Fiddlehead Ferns

0

16.5.13

How To: Prepare and Serve Beet Greens

0

03.5.13

Colorado Cowgirl Cookies

0

12.4.13

DIY: Energy Bars

1

28.2.13

DIY: Nutella (Chocolate + Hazelnut Spread)

0

31.1.13

Spicy Avocado Hummus

0

17.1.13

Ingredient Fix: Popcorn

0

14.12.12

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