Ingredient Fix: Broccolini

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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

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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

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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

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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!

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.

HAPPY HOLIDAYS

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25.12.12

I was pretty blessed this year. I got to have a little mini holiday celebration on Cape Cod with Shane and his family. We had a little meal, swapped some great gifts and got to help prepare their Christmas Eve dinner, with was so much!

And now I’m here in Colorado, loving spending time with our new kitten (Elwood! She’s way too adorable) and waking up to a white Christmas! The picture above is the frozen lake by my house. I consider myself beyond lucky to have two wonderful groups of people who love me so much and want to celebrate with me. The picture above is my two trees!

I hope your day was filled with fun, love and food!

P.S. the nutcracker at the bottom is holding spaghetti made of string. How awesome is that?!

Ingredient Fix: Snowmen

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21.12.12

Okay, snowmen aren’t an actual ingredient, but they do feed my holiday fix! When I saw these festive macaroons, I knew I had to try them for our holiday feast. I mean, they’re so cute! The good thing about macaroons is since they are mainly made of egg whites, so they are nice and light. The down fall is loads of sugar, so we better make sure to use this sugar for energy the next day to it doesn’t turn into fat, right? Use organic sugar and eggs for your ingredients, if possible.

I have been posting a lot of sweets recently, but I think they are all creative ideas and outside the normal Christmas cookie! Like I always say, life is about balance and sometimes it’s nice to indulge with your loved ones during festive times!

I am totally in love with Christmas and these macaroons made me smile so much I knew I had to make them. They are perfect for any gift or desert, like I am using them. One thing I hate is wasting food; one great thing about this recipe is that you use the egg whites for the macaroons and then use the yolks for the pastry cream frosting for the filling! Also the filling has the vanilla bean, which adds so much natural flavor, and for a pastry cream only has 3 ½ tablespoons of butter, which is great!

I have to admit, these were pretty fun. But I also have to admit that my novice baker self was probably much more entertaining to watch while making these things. My snowmen actually didn’t turn out too bad for my first try, however some look like ducks. We can have Christmas ducks too, right?

My Vanilla pastry cream also suffered a little. Not in taste, but it is a bit lumpy. I do what to note that when you add the milk to the yolk mixture over high heat, NEVER STOP WHISKING! That is where I went wrong folks.

My macaroons aren’t like the ones from France, but they sure are cute! I hope you enjoy!

DIY: Framed Vintage Post Cards

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20.12.12

When I was home in Boulder, CO this past September, I got to do everything I wanted to do. When does that ever happen? I got to see my two best friends, not only separate but together (first time in almost two years)! I got to go camping and see the fall foliage start to change, spent lots of time with my family and had some great meals with friends. Perfection.

Elena, one of the two besties, has always been so artistic and has great ideas. We went to this antique shop on Pearl Street and it was filled with treasures and a lot of Colorado history. They had stacks and stacks of post cards from the 60’s and 70’s that pictured Colorado scenery, which if you don’t know has some of the most beautiful mountains and open space in the world. When Elena saw them, she shared how they would look so good framed on a wall.

Some of the post cards actually had writing on them as well! I love vintage things like this, something that at one point cost 5 cents. It’s like holding a piece of the past; looking at something someone bought to share his or her adventures with a friend.

Every place called home has it’s own special something that holds a fond spot in our hearts, and old photographs can remind of us of a different time in those places.

I chose the barn wood frames because it highlights the rustic characteristic of the post cards. For an extra step, you could paint them any color and then distress the paint to make the frames look older as well. I really love this idea, and every time I look at them I’m reminded of home.

Super personalized and unique, love this idea!

Chili-Lime Roasted Butternut Salad

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19.12.12

Feliz navidad everyone! Here is a yummy, seasonal side dish that has a little southwest spin on it! I got this recipe from Everyday Food by Martha Stewart, which is such a wonderful magazine, filled with fast, creative ideas! It’d filled with only recipes, and a subscription is only around 12 dollars. Plus it’s filled with different short cuts that are extremely helpful.

The thing I love about Christmas dinner vs. Thanksgiving is you can get a little more creative with it because there are so many different cultures and regions that celebrate the holiday. You can choose Mexican, Italian, Asian or even a vegetarian meal! So here is an idea for a great, flavorful side dish.

The combination of chili powder with the lime juice and honey makes such a tasty vinaigrette to top the greens and squash. Butternut squash, because of its orange color, is full of vitamins and minerals that are great for you skin, just like with pumpkin and acorn squash, which I’ve mentioned before!

Another ingredient I chose to use was raw sunflower seeds because they are loaded with good fats and protein, and add a nice crunch to the dish. The color the chili powder gives to the squash is sure to be impressive, and the cotija cheese does make a difference! If you can’t find cotija, then feta or Parmesan works also.

I’m lucky this year because I get to have two Christmas dinners; one on Cape Cod with my boyfriend and his family and one back home in Colorado (yay)! Make sure to come back Monday to check out the recipes we used for dinner number one!

Recipe adopted from Martha Stewart

Baked Cauliflower + Lentils with Feta + Lemon

1

18.12.12

This recipe is going to showcase how to use a combination of leftovers to make a great, easy side dish for this crazy, holidy week. It combines a vegetable, carbohydrate, cheese and a dressing to create a satisfying dish. (The cauliflower I am using I had previously roasted, recipe below).

The reason I used lentils is because they are so high in fiber and protein for a carbohydrate, and they don’t get transformed into fat in your body (as other processed carbs do). They also have cholesterol-lowering properties and are great for weight loss, because they are virtually fat free! They also have a great unique flavor that is nice to add to your diet. The best way to prepare them, I have found, is to soak them over night, and in the morning they are ready and don’t become mushy like they can when boiled.

Cauliflower is one of my favorite vegetables; its heart healthy and also possesses a lot of minerals and vitamins that are essential to our diet. I feel people can misunderstand this veggie because of it’s white color. But don’t be fooled! It is something you should have in your diet, especially in the fall and winter seasons.

Feta is a great cheese to use here because it’s super flavorful and you don’t need a lot of it, but with the combination of the lemon dressing it really makes the vegies sing! This would be great along side some nice pork medallions or grass-fed beef. Or when you’re having this for leftovers, toss on top of some kale or greens for a nice healthy lunch!

You could also use broccoli and barley with marinara as your sauce for something more italian and hearty, or your could use brussel sprouts with couscous and the same lemon dressing! All great combinations and all tasty, easy ways to get some healthy carbs and veggies in your belly!

Baked Cauliflower + Lentils with Feta + Lemon:

1 cup roasted cauliflower (recipe below)

1 cup cooked lentils (I used green, but whichever you have on hand)

¼ cup feta cheese, diced

1 teaspoon olive oil

1 small shallot, diced

¼ cup toasted pine nuts

1 tablespoon chopped parsley (optional)

¼ cup lemon dressing:

1 teaspoon Dijon mustard
1 tablespoon lemon juice
½ tablespoon olive oil
½ teaspoon salt
½ teaspoon pepper

Preheat oven to 325°. Whisk together all ingredients for the lemon dressing in a small bowl and set aside. In a small, dry skillet, add pine nuts over medium heat. Toast until they become fragrant and start to brown, stirring often about 5 minutes. Remove from heat and return skillet to stove. Add 1 teaspoon of olive oil and add shallot. Cook until softened and stirring often, about 3 minutes. Combine cauliflower, lentils, feta, cooked shallot and pine nuts in a mixing bowl. Stir ingredients until all incorporated and then add the dressing, stirring to coat. Place mixture into a medium baking dish and bake for 25-30 minutes. Allow to cool 2 minutes and top with chopped parsley.

Roasted Cauliflower:

1 head cauliflower

1 ½ tablespoons olive oil

1 teaspoon salt

½ teaspoon pepper

Preheat oven to 400°. Cut head of cauliflower into small florets, making them as equal in size as possible. Pour on the olive oil, salt and pepper and toss to coat. Place in the oven for 30-40 minutes, until tender when pierced with a fork. Take out and allow to cool for a minute, eat as is or in a separate recipe.

Pumpkin Cheesecake

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17.12.12

As kid, I was a little different than most- I didn’t have a sweet tooth. That’s right, I craved pickles, not cookies. On Halloween when we’d come home with loads of candy I was excited, yes, but it took me about 6 months to eat it all! So when it came to be the holidays, my mom and sister always tried out different desserts, because she loved to bake and it was fun trying to find a new favorite for everyone!

During the holidays I never really liked pumpkin pie. I do more now, but it still falls a little flat for me. But one Christmas together my mom and sister made a pumpkin cheese cake- man, did that ever change my view of the pumpkin! It’s creamy, tangy and not too sweet. I know for me sometimes too much sugar can give me a stomachache, so this recipe came to the rescue!

The great thing about this recipe is that there is no butter and you can use whatever cracker/cookie you prefer to mimic a graham cracker like taste. But we have to acknowledge the amount of cream cheese. This is an older, classic recipe and sometimes I like to stick to something like that for the holidays, as long as the dairy and fats that are used are organic from animals that are hormone and antibiotic free. It’s all about balance, right?

Because of pumpkin’s rich orange color, it is very high in vitamin A, healthy for vision and skin and contains lots of beta-carotene. It also contains a high amount of fiber and a healthy alternative for a carbohydrate.

I recommend this for the holiday dinner table because it’s something classic, with a little twist that is sure not to disappoint. Plus it is super easy to put together, it only requires a lot of time in the oven.

The recipe above is straight from the original cookbook of my Moms (you can see it’s been used)! Serve it up and be merry!

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.

Spaghetti with Pistachio Sage Pesto

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12.12.12

I have to admit- pasta is something I crave quite often and is a comfort food of mine. But as we all know, the carbohydrates can be unfriendly and sometimes whole wheat just doesn’t taste as good! After several trial and error sessions, this brand of whole wheat isn’t cardboard flavored; it’s delightfully wheaty and pairs wonderfully with any sauce you would like. Plus it has 6 grams of fiber per serving, which is important in any carbohydrate you eat!

I found this recipe for the sage pesto on Food 52, where they used on a grilled cheese, and it was amazing! So I jarred the rest and figured it would also work wonderfully in a pasta dish! To add some creaminess, I added in goat cheese and Parmesan as well. This pesto was great to use up my leftover turkey herbs; it breaks my heart when I don’t use things in time and they go bad. Also the pistachio nuts add great flavor and heart healthy protein.

This dish is great any day of the week or served with some greens mixed in, such as collard greens, for a more sustainable meal with friends. Whenever I enjoy pasta I make sure to have equal parts green vegetable to lessen the guilt and to add balance to my indulgence. It’s also one of those vegetarian dishes that certainly does not fall flat.

Sage is a wonderful herb that can be overpowering to some, but when executed the right way can add excellent flavor. This pesto accomplishes just that! Try out several different pesto variations; I enjoy using arugula and sunflower seeds as well!

Spaghetti with Pistachio Sage Pesto:

1 lb. spaghetti, preferably whole wheat or whole grain

1 tablespoon olive oil

2 oz. goat cheese

2-3 tablespoons Pistachio Sage Pesto

1 1/2 tablespoons parmigiano reggiano

Chopped parsley for garnish

Boil pasta according to package directions so it is al dente. Drain pasta and add back to heavy pot. Add olive oil, goat cheese, pesto and parm. Mix to incorporate all ingredients, top with parsley for garnish and serve warm.

Roasted Beet + Goat Cheese Citrus Salad

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11.12.12

Beets get a bad rep sometimes. They are so tasty, and yet are one of those root vegetables that have gone in and out of popularity. Well, currently they are back on top, being combined with crème fresh or burrata and fresh greens in salads at many high-end restaurants. One contributing factor to their prominence is their beautiful, rich purple/maroon or golden color. And it is also for that very reason that they are so good for you. Now I know these don’t fly with everyone, but give them a chance and I think you’ll be surprised.

Today I decided to pair them with creamy goat cheese, peppery arugula, balsamic vinegar and grapefruit segments- YUM. All these ingredients go almost too well together, and balance each other out in a great way.

Like I mentioned before, any fruit or vegetable with such a vibrant color is usually a good indicator of the nutrients and vitamins they posses. First, they contain cancer-fighting elements, immunity boosting properties as well as loads of iron. They are a carbohydrate, but one that your body easily transforms into energy, unlike others that are processed and get transferred in to fat. You can buy them with the beet greens on, and when fully washed add great substance to a salad. Many people throw these away but make sure to use the whole thing!

I included a few photos of this balsamic vinegar brand because it is AMAZING. The flavor is unlike any other brand I have tried! I got it at Martha’s Vineyard, but I’m almost out to thank goodness I was able to find the link here to get more! It seriously takes salads to a whole new level with just a little olive oil. Totally worth the money!

Cheese is honestly one of my favorite things; it is SO good. What’s great about goat cheese is that it has less cholesterol than cow’s milk, and its tanginess adds a great deal of flavor. This is a great salad that is sure to satisfy, and would be a very beautiful first course at your holiday celebration!

Roasted Beet + Goat Cheese Citrus Salad:

1 lb. small-medium sized beets

1 teaspoon olive oil

salt and pepper

4 oz. goat cheese, sliced into coins

1 grapefruit, segments cut with pith removed

10 oz. arugula

2 tablespoons balsamic vinegar

4 tablespoons olive oil

salt and pepper

Preheat oven to 350º. Trim the ends off the beats, cover with the olive oil, salt pepper. Wrap in aluminum foil and roast until tender when pierced with a knife, 40 minutes to an hour. Remove from oven and allow to cool, then remove the skins (if desired) by rubbing gently with fingers or a paper towel. Be careful- the beets do stain.

Slice beets into thin rounds. Plate the arugula, divided evenly among plates. Layer 1 beat slice, goat cheese and then grapefruit. Continue until the plate is filled. Combine the vinegar and olive oil until emulsified. Drizzle over the salad and sprinkle with salt and pepper. Enjoy!

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