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A collection of recipes that I have gathered from various recipe blogs and websites // Bon appetit!
Rosemary Roasted Carrots and Rutabaga Puree
Serves 4
6 medium-large carrots
3 large rutabagas, scrubbed and cut into 1/4 inch pieces
3 cloves of garlic, peeled
4 TBS olive oil (divided)
1/4 cup almond milk 
1 TBS fresh rosemary, minced
Fine sea salt and pepper to taste
Pinch of crushed red pepper flakes


Preheat oven to 400 degrees. Drizzle 2 TBS olive oil with the carrots. Toss with rosemary and place on a prepared baking sheet and roast in the oven for 20-25 minutes (or until carrots are lightly browned and tender) Toss carrots halfway through cooking.
Bring a large pot of water to a boil. Add chopped rutabaga and garlic. Cook until fork tender. About 10 minutes. Drain.
With a potato masher or food processor mash the rutabaga with the garlic, 1/4 cup almond milk (or milk of choice), 2 TBS olive oil. Season to taste with salt, pepper, and crushed red pepper flakes.
Serve with rosemary roasted carrots and enjoy!

Rosemary Roasted Carrots and Rutabaga Puree

Serves 4

  • 6 medium-large carrots
  • 3 large rutabagas, scrubbed and cut into 1/4 inch pieces
  • 3 cloves of garlic, peeled
  • 4 TBS olive oil (divided)
  • 1/4 cup almond milk 
  • 1 TBS fresh rosemary, minced
  • Fine sea salt and pepper to taste
  • Pinch of crushed red pepper flakes

Preheat oven to 400 degrees. Drizzle 2 TBS olive oil with the carrots. Toss with rosemary and place on a prepared baking sheet and roast in the oven for 20-25 minutes (or until carrots are lightly browned and tender) Toss carrots halfway through cooking.

Bring a large pot of water to a boil. Add chopped rutabaga and garlic. Cook until fork tender. About 10 minutes. Drain.

With a potato masher or food processor mash the rutabaga with the garlic, 1/4 cup almond milk (or milk of choice), 2 TBS olive oil. Season to taste with salt, pepper, and crushed red pepper flakes.

Serve with rosemary roasted carrots and enjoy!

(Source: dishingupthedirt.com)

10 hours ago
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Kennebunkport Lobster Grilled Cheese
Serves 2 
4-6 tablespoons (1/2 to 3/4 stick) butter, room temperature
1 teaspoon chili paste
1/2 cup (4 ounces) Wisconsin Mascarpone Cheese, softened
2 scallions, thinly sliced (white and green parts)
1/4 cup tomatoes, small dice
4 slices country-style white bread
4 thin slices Wisconsin Provolone Cheese
1/2 cup arugula
1 cup cooked Maine lobster, coarsely copped


In small bowl stir together butter and chili paste. Set aside. In medium bowl stir together Wisconsin Mascarpone Cheese, scallions and tomatoes. Spread Mascarpone mixture over each bread slice, evenly dividing.
Top Mascarpone on 2 slices with 2 Provolone slices followed by arugula, evenly dividing. Arrange lobster in even layer over arugula, then top with remaining Provolone slices followed by remaining bread slices, Mascarpone-side-down.
In large nonstick skillet, melt 2-3 tablespoons butter over medium heat. Place sandwiches in skillet and spread remaining butter over sandwich tops. Cook sandwiches until bottom bread is golden brown, about 3 minutes. Using a spatula, carefully flip sandwiches, pressing down gently. Continue cooking additional 3 minutes, or until both sides are golden brown and filling is warm and melted.

Kennebunkport Lobster Grilled Cheese

Serves 2 

  • 4-6 tablespoons (1/2 to 3/4 stick) butter, room temperature
  • 1 teaspoon chili paste
  • 1/2 cup (4 ounces) Wisconsin Mascarpone Cheese, softened
  • 2 scallions, thinly sliced (white and green parts)
  • 1/4 cup tomatoes, small dice
  • 4 slices country-style white bread
  • 4 thin slices Wisconsin Provolone Cheese
  • 1/2 cup arugula
  • 1 cup cooked Maine lobster, coarsely copped

  1. In small bowl stir together butter and chili paste. Set aside. In medium bowl stir together Wisconsin Mascarpone Cheese, scallions and tomatoes. Spread Mascarpone mixture over each bread slice, evenly dividing.
  2. Top Mascarpone on 2 slices with 2 Provolone slices followed by arugula, evenly dividing. Arrange lobster in even layer over arugula, then top with remaining Provolone slices followed by remaining bread slices, Mascarpone-side-down.
  3. In large nonstick skillet, melt 2-3 tablespoons butter over medium heat. Place sandwiches in skillet and spread remaining butter over sandwich tops. Cook sandwiches until bottom bread is golden brown, about 3 minutes. Using a spatula, carefully flip sandwiches, pressing down gently. Continue cooking additional 3 minutes, or until both sides are golden brown and filling is warm and melted.

(Source: foodiecrush.com)

2 weeks ago
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Curried Cauliflower with Chickpeas
1/2 cup dried apricots
1 large head cauliflower, trimmed and cut into bite-sized florets
extra-virgin olive oil
kosher salt and freshly-ground black pepper
1 teaspoon curry powder
1 14-ounce can chickpeas, rinsed, drained and dried
1 tablespoon dijon mustard
1 tablespoon coarse seeded mustard
2 teaspoons honey
1 teaspoon grated fresh ginger
1 tablespoon white wine vinegar
1/4 cup chopped Italian parsley
coarse sea salt 
Preheat oven to 425. In a small bowl, cover the apricots with hot water. Set aside and allow to “plump.”
In a large bowl, toss the cauliflower florets with olive oil, salt, pepper and curry powder. Transfer to a parchment-lined baking sheet, and roast in the oven for 20 minutes. Remove from oven and add the chickpeas to the baking sheet. Toss around and return to the oven for an additional 20 minutes, until the cauliflower is soft and golden brown on the edges.
Meanwhile, whisk together the mustards, honey, ginger and vinegar. While whisking, slowly add a couple teaspoons of olive oil, then add salt and pepper to taste.
When the cauliflower is ready, remove from the oven and transfer to a large bowl. Drain the apricots and add them, then toss it all together with the mustard dressing while still warm. Garnish with chopped parsley and a sprinkle of coarse sea salt and eat!

Curried Cauliflower with Chickpeas

  • 1/2 cup dried apricots
  • 1 large head cauliflower, trimmed and cut into bite-sized florets
  • extra-virgin olive oil
  • kosher salt and freshly-ground black pepper
  • 1 teaspoon curry powder
  • 1 14-ounce can chickpeas, rinsed, drained and dried
  • 1 tablespoon dijon mustard
  • 1 tablespoon coarse seeded mustard
  • 2 teaspoons honey
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon white wine vinegar
  • 1/4 cup chopped Italian parsley
  • coarse sea salt 
  1. Preheat oven to 425. In a small bowl, cover the apricots with hot water. Set aside and allow to “plump.”
  2. In a large bowl, toss the cauliflower florets with olive oil, salt, pepper and curry powder. Transfer to a parchment-lined baking sheet, and roast in the oven for 20 minutes. Remove from oven and add the chickpeas to the baking sheet. Toss around and return to the oven for an additional 20 minutes, until the cauliflower is soft and golden brown on the edges.
  3. Meanwhile, whisk together the mustards, honey, ginger and vinegar. While whisking, slowly add a couple teaspoons of olive oil, then add salt and pepper to taste.
  4. When the cauliflower is ready, remove from the oven and transfer to a large bowl. Drain the apricots and add them, then toss it all together with the mustard dressing while still warm. Garnish with chopped parsley and a sprinkle of coarse sea salt and eat!

(Source: camillestyles.com)

3 weeks ago
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Sun-dried Tomato Polenta Bites
Yields 24-30 bites
Bites:
2 2/3 cups whole milk
1 sprig fresh rosemary
1 sprig fresh thyme
1 clove garlic, peeled and crushed
1 cup yellow cornmeal or polenta (Bob’s Red Mill brand Corn Grits)
1/3 cup olive oil (more or less), for frying
Pesto:
1/2 cup (packed) fresh basil leaves, rinsed and dried
1/4 cup shelled pistachios
2 Tablespoons freshly grated Parmesan cheese
1/3 cup extra-virgin olive oil
salt and freshly ground pepper, to taste
Topping:
2 ounces goat cheese, cut into small chunks
1/3 cup sundried tomatoes packed in oil, drained & cut into smaller pieces
chopped pistachio, optional
sea salt
Directions:
1. Prepare polenta bites: Lightly oil 13x9-inch baking pan. Bring first 4 ingredients to simmer in a large saucepan over medium heat; simmer 5 minutes. Using a slotted spoon, remove herbs and garlic. Whisk in cornmeal in a slow steady stream; return to boil. Reduce heat to low. Simmer until the polenta is very thick, whisking often, about 10 minutes. Turn polenta out into prepared pan; spread to 1/2-inch thick layer- don’t worry about making it perfect- just spread it out as even as you can. Let it cool completely. When the polenta is cool, use a 1 to a 1 1/2-inch round cutter to cut out 24 to 30 polenta rounds (as many as you can).
2. Prepare pesto: Place basil, pistachios and cheese in a mini processor Blend to create a coarse puree. Add olive oil and blend until pesto is smooth. Season with salt and pepper.
3. Pour about 1/3 cup olive oil into a large nonstick skillet to coat the bottom; heat over medium-high heat. Saute polenta rounds until they are lightly browned, about 1 minute on each side; transfer to paper towels to drain.
4. Assemble: Top each polenta round with a small amount of pesto, a chunk of goat cheese and sundried tomato. Add a few chopped pistachios too, if you’d like. Finish them with a sprinkle of sea salt.
Tips:
Prepare the polenta rounds as described in step 1 up to two days ahead; cover and chill. Prepare the pesto up to 1 day ahead; cover and chill. For a quick & easy sub- use store bought pesto in place of the homemade. Fry the polenta rounds up to 4 hours ahead. Let stand at room temperature, then re-warm in 375 degree oven for 5 minutes before adding toppings and serving.

Sun-dried Tomato Polenta Bites

Yields 24-30 bites

Bites:

  • 2 2/3 cups whole milk
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 clove garlic, peeled and crushed
  • 1 cup yellow cornmeal or polenta (Bob’s Red Mill brand Corn Grits)
  • 1/3 cup olive oil (more or less), for frying

Pesto:

  • 1/2 cup (packed) fresh basil leaves, rinsed and dried
  • 1/4 cup shelled pistachios
  • 2 Tablespoons freshly grated Parmesan cheese
  • 1/3 cup extra-virgin olive oil
  • salt and freshly ground pepper, to taste

Topping:

  • 2 ounces goat cheese, cut into small chunks
  • 1/3 cup sundried tomatoes packed in oil, drained & cut into smaller pieces
  • chopped pistachio, optional
  • sea salt

Directions:

1. Prepare polenta bites: Lightly oil 13x9-inch baking pan. Bring first 4 ingredients to simmer in a large saucepan over medium heat; simmer 5 minutes. Using a slotted spoon, remove herbs and garlic. Whisk in cornmeal in a slow steady stream; return to boil. Reduce heat to low. Simmer until the polenta is very thick, whisking often, about 10 minutes. Turn polenta out into prepared pan; spread to 1/2-inch thick layer- don’t worry about making it perfect- just spread it out as even as you can. Let it cool completely. When the polenta is cool, use a 1 to a 1 1/2-inch round cutter to cut out 24 to 30 polenta rounds (as many as you can).

2. Prepare pesto: Place basil, pistachios and cheese in a mini processor Blend to create a coarse puree. Add olive oil and blend until pesto is smooth. Season with salt and pepper.

3. Pour about 1/3 cup olive oil into a large nonstick skillet to coat the bottom; heat over medium-high heat. Saute polenta rounds until they are lightly browned, about 1 minute on each side; transfer to paper towels to drain.

4. Assemble: Top each polenta round with a small amount of pesto, a chunk of goat cheese and sundried tomato. Add a few chopped pistachios too, if you’d like. Finish them with a sprinkle of sea salt.

Tips:

Prepare the polenta rounds as described in step 1 up to two days ahead; cover and chill. Prepare the pesto up to 1 day ahead; cover and chill. For a quick & easy sub- use store bought pesto in place of the homemade. Fry the polenta rounds up to 4 hours ahead. Let stand at room temperature, then re-warm in 375 degree oven for 5 minutes before adding toppings and serving.

(Source: recipegirl.com)

3 weeks ago
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Roasted Pecorino with Honey & Nuts

1/2 cup (2 oz./60 g.) walnut halves
1/2 lb. (250 g.) pecorino cheese
1/4 cup (3 oz./90 g.) honey
 Preheat the oven to 350ºF (180ºC). Spread the walnuts in a single layer in a pie pan or small rimmed baking sheet. Toast, stirring occasionally, until the nuts are fragrant and lightly browned, about 10 minutes. Remove from the oven and set aside.

Meanwhile, cut the cheese into slices 1/4 inch (6 mm.) thick and arrange overlapping in a small baking dish. Bake until the cheese melts and starts to turn golden, about 10 minutes.

Remove the baking dish from the oven, scatter the walnuts over the top of the pecorino, and drizzle with the honey. Serve warm. Serves 6.

Recipe from Williams-Sonoma Cheese, by Georgeanne Brennan

Roasted Pecorino with Honey & Nuts

  • 1/2 cup (2 oz./60 g.) walnut halves
  • 1/2 lb. (250 g.) pecorino cheese
  • 1/4 cup (3 oz./90 g.) honey

 Preheat the oven to 350ºF (180ºC). Spread the walnuts in a single layer in a pie pan or small rimmed baking sheet. Toast, stirring occasionally, until the nuts are fragrant and lightly browned, about 10 minutes. Remove from the oven and set aside.

Meanwhile, cut the cheese into slices 1/4 inch (6 mm.) thick and arrange overlapping in a small baking dish. Bake until the cheese melts and starts to turn golden, about 10 minutes.

Remove the baking dish from the oven, scatter the walnuts over the top of the pecorino, and drizzle with the honey. Serve warm. Serves 6.

Recipe from Williams-Sonoma Cheese, by Georgeanne Brennan

(Source: blog.williams-sonoma.com)

1 month ago
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Butternut Squash Quesadillas
Serves 6
1 butternut squash
1 garlic clove
1/2 sweet onion
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. garlic powder
bleu cheese
1 tbsp. heavy cream
chili flakes
Roast butternut squash at 400 degrees for 40 minutes, until you can pierce easily with a fork.
Caramelize the garlic and onion in a saute pan. Let both cool, then add to blender or food processor.
Add salt, pepper, garlic powder, and heavy cream. Pulse until smooth with a few chunks. Heat up tortillas on greased, cast iron skillet or fry pan. Add bleu cheese, let melt slightly, then spoon the butternut squash mixture onto the tortilla. Add more bleu cheese, then top with another tortilla shell. Cook for about 3 minutes on each side.

Butternut Squash Quesadillas

Serves 6

  • 1 butternut squash
  • 1 garlic clove
  • 1/2 sweet onion
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/8 tsp. garlic powder
  • bleu cheese
  • 1 tbsp. heavy cream
  • chili flakes

Roast butternut squash at 400 degrees for 40 minutes, until you can pierce easily with a fork.

Caramelize the garlic and onion in a saute pan. Let both cool, then add to blender or food processor.

Add salt, pepper, garlic powder, and heavy cream. Pulse until smooth with a few chunks. Heat up tortillas on greased, cast iron skillet or fry pan. Add bleu cheese, let melt slightly, then spoon the butternut squash mixture onto the tortilla. Add more bleu cheese, then top with another tortilla shell. Cook for about 3 minutes on each side.

(Source: cucinacoronado.com)

5 months ago
2 notes | Comment
Butternut Squash Baked Risotto
Serves 4
2 tablespoons extra-virgin olive oil
2 shallots, diced small
2 garlic cloves, minced
1 teaspoon fresh thyme, leaves
1 1/2 cups Arborio rice
Coarse salt and ground pepper
1/2 cup dry white wine
1 medium butternut squash (2 pounds), peeled and diced medium (4 cups)
4 cups low-sodium vegetable broth
1 bunch black (Tuscan) or curly kale, tough stems removed, cut crosswise into 1/2-inch-thick strips
Grated Parmesan, for serving
Preheat oven to 400 degrees. 
In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring, until completely absorbed, about 2 minutes. 
Add squash and broth; bring mixture to a boil. Stir in kale. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan.

Butternut Squash Baked Risotto

Serves 4

  • 2 tablespoons extra-virgin olive oil
  • 2 shallots, diced small
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme, leaves
  • 1 1/2 cups Arborio rice
  • Coarse salt and ground pepper
  • 1/2 cup dry white wine
  • 1 medium butternut squash (2 pounds), peeled and diced medium (4 cups)
  • 4 cups low-sodium vegetable broth
  • 1 bunch black (Tuscan) or curly kale, tough stems removed, cut crosswise into 1/2-inch-thick strips
  • Grated Parmesan, for serving

Preheat oven to 400 degrees.

In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring, until completely absorbed, about 2 minutes.

Add squash and broth; bring mixture to a boil. Stir in kale. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan.

(Source: marthastewart.com)

6 months ago
1 note | Comment
California Avocado Breakfast Casserole 
Yields 12 slices
1 8 ounce package Pillsbury Crescent Rolls
10 slices cooked bacon, cut into bite sized pieces
1 cup shredded hash browns – thawed
1 California Avocado, diced
1 cup cherry tomatoes, sliced in half
1 cup shredded cheddar cheese
5 eggs
1/4 cup milk
Kosher salt and cracked black pepper, to taste
Lightly spray with cooking spray a 9×13 glass cake pan. Press crescent rolls on bottom and up sides of pan.
Layer bacon, hash browns, California avocado, and tomatoes on top of crescent roll dough.
In a separate bowl, beat the eggs and milk together. Pour egg and milk mixture over the top of other ingredients in the 9×13 pan.
Sprinkle cheddar cheese over the top. Bake in 350 degree oven for 30-35 minutes. Remove from oven and sprinkle Kosher salt and cracked black pepper over to taste. Serve and enjoy!

California Avocado Breakfast Casserole

Yields 12 slices

  • 1 8 ounce package Pillsbury Crescent Rolls
  • 10 slices cooked bacon, cut into bite sized pieces
  • 1 cup shredded hash browns – thawed
  • 1 California Avocado, diced
  • 1 cup cherry tomatoes, sliced in half
  • 1 cup shredded cheddar cheese
  • 5 eggs
  • 1/4 cup milk
  • Kosher salt and cracked black pepper, to taste

Lightly spray with cooking spray a 9×13 glass cake pan. Press crescent rolls on bottom and up sides of pan.

Layer bacon, hash browns, California avocado, and tomatoes on top of crescent roll dough.

In a separate bowl, beat the eggs and milk together. Pour egg and milk mixture over the top of other ingredients in the 9×13 pan.

Sprinkle cheddar cheese over the top. Bake in 350 degree oven for 30-35 minutes. Remove from oven and sprinkle Kosher salt and cracked black pepper over to taste. Serve and enjoy!

(Source: dineanddish.net)

6 months ago
2 notes | Comment
Asparagus-Spinach Pesto Pasta with Blackened Shrimp
Pasta Ingredients:
1 lb. (16 oz.) dried pasta 
1 lb. raw shrimp, peeled and deveined
2-3 Tbsp. blackening powder (or cajun seasoning)
1 Tbsp. olive oil
1/4 cup toasted pine nuts
asparagus-spinach pesto (see ingredients below)
Asparagus-Spinach Pesto Ingredients:
1 bunch asparagus spears (about 1 lb), ends trimmed and cut into 2-inch pieces
3 cups baby spinach leaves, loosely packed
4 cloves garlic, peeled
1/2 cup freshly grated Parmesan cheese, plus more for topping
1/4 cup toasted pine nuts
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
Pasta:

Cook the pasta in a large pot of salted water al dente according to package instructions.
Meanwhile, add the shrimp to a small bowl and toss with the blackening powder until covered. Heat olive oil in a large saute pan over medium heat. Add in the shrimp, and saute for 5 minutes, turning occasionally, until the shrimp are cooked through and pink and no longer translucent. Turn off the heat, and transfer shrimp to a separate plate and set aside.
When the pasta is al dente, reserve 1/2 cup of the pasta water then drain the pasta. Return the pasta either to the stockpot where it was cooked, or to the saute pan (with the stove heat turned off). Add the pesto to the pasta, and toss until evenly coated, adding in a bit of the reserved pasta water if needed to thin the pasta. Then stir in the shrimp and pine nuts, and serve immediately sprinkled with some extra Parmesan cheese.
Pesto:
Fill a separate medium saucepan or stockpot with water, and bring to a boil over high heat. Add the asparagus spears and cook for 2-3 minutes, until the spears are bright green and barely tender. Remove the asparagus with a slotted spoon and transfer to a bowl filled with ice water to stop the cooking.
Add the asparagus, spinach, garlic, Parmesan, pine nuts, lemon juice and salt to the bowl of a food processor fitted with the blade attachment. Process until combined. Then, with the motor running, drizzle in the olive oil until it is incorporated. As mentioned above, if the pesto seems too thick, add in a bit of pasta water to thin it out.

Asparagus-Spinach Pesto Pasta with Blackened Shrimp

Pasta Ingredients:
    • 1 lb. (16 oz.) dried pasta 
    • 1 lb. raw shrimp, peeled and deveined
    • 2-3 Tbsp. blackening powder (or cajun seasoning)
    • 1 Tbsp. olive oil
    • 1/4 cup toasted pine nuts
    • asparagus-spinach pesto (see ingredients below)
Asparagus-Spinach Pesto Ingredients:
  • 1 bunch asparagus spears (about 1 lb), ends trimmed and cut into 2-inch pieces
  • 3 cups baby spinach leaves, loosely packed
  • 4 cloves garlic, peeled
  • 1/2 cup freshly grated Parmesan cheese, plus more for topping
  • 1/4 cup toasted pine nuts
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 cup extra-virgin olive oil

Pasta:

Cook the pasta in a large pot of salted water al dente according to package instructions.

Meanwhile, add the shrimp to a small bowl and toss with the blackening powder until covered. Heat olive oil in a large saute pan over medium heat. Add in the shrimp, and saute for 5 minutes, turning occasionally, until the shrimp are cooked through and pink and no longer translucent. Turn off the heat, and transfer shrimp to a separate plate and set aside.

When the pasta is al dente, reserve 1/2 cup of the pasta water then drain the pasta. Return the pasta either to the stockpot where it was cooked, or to the saute pan (with the stove heat turned off). Add the pesto to the pasta, and toss until evenly coated, adding in a bit of the reserved pasta water if needed to thin the pasta. Then stir in the shrimp and pine nuts, and serve immediately sprinkled with some extra Parmesan cheese.

Pesto:

Fill a separate medium saucepan or stockpot with water, and bring to a boil over high heat. Add the asparagus spears and cook for 2-3 minutes, until the spears are bright green and barely tender. Remove the asparagus with a slotted spoon and transfer to a bowl filled with ice water to stop the cooking.

Add the asparagus, spinach, garlic, Parmesan, pine nuts, lemon juice and salt to the bowl of a food processor fitted with the blade attachment. Process until combined. Then, with the motor running, drizzle in the olive oil until it is incorporated. As mentioned above, if the pesto seems too thick, add in a bit of pasta water to thin it out.

(Source: gimmesomeoven.com)

10 hours ago
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Cucumber Noodles with Asparagus and Ginger Scallion Sesame Sauces
Serves 2-4
2 to 3 small scallions (green onions), thinly sliced
One 2 to 3 inch piece of fresh ginger, peeled and grated on a microplane or fine zester
1 teaspoon/5ml toasted sesame oil
2 Tablespoons/30ml olive oil (chose one with a fairly light and neutral flavor)
1 1/2 Tablespoons/23ml coconut aminos or gluten-free tamari
1 /8th teaspoon red pepper flakes , or more to taste
Pinch of sea salt, to taste
1 bunch asparagus, ends trimmed and sliced on the diagonal into 2 inch pieces
2 English hothouse cucumbers, peeled
2 Tablespoons/30g toasted sesame seeds to garnish (optional)
In a large bowl whisk together the scallions, ginger, toasted sesame oil, olive oil, coconut aminos , red pepper flakes .
Taste and add a pinch of salt if needed. Set aside while you make the asparagus and cucumber noodles. Bring a pot of salted water to a boil. Blanch the asparagus spears until crisp tender (about 2 minutes) then drain and shock in a bowl of ice water to stop the cooking and set color.Using a julienne peeler or spiralizer create long noodles from the peeled cucumbers. (If using a julienne peeler, run it lengthwise until you reach the core then turn a ¼ turn and repeat all the way around. Toss the cucumber noodles with the ginger scallion sauce, add the cooled blanched asparagus and toss gently again to combine. Sprinkle with toasted sesame seeds and serve.

Cucumber Noodles with Asparagus and Ginger Scallion Sesame Sauces

Serves 2-4

  • 2 to 3 small scallions (green onions), thinly sliced
  • One 2 to 3 inch piece of fresh ginger, peeled and grated on a microplane or fine zester
  • 1 teaspoon/5ml toasted sesame oil
  • 2 Tablespoons/30ml olive oil (chose one with a fairly light and neutral flavor)
  • 1 1/2 Tablespoons/23ml coconut aminos or gluten-free tamari
  • 1 /8th teaspoon red pepper flakes , or more to taste
  • Pinch of sea salt, to taste
  • 1 bunch asparagus, ends trimmed and sliced on the diagonal into 2 inch pieces
  • 2 English hothouse cucumbers, peeled
  • 2 Tablespoons/30g toasted sesame seeds to garnish (optional)
  1. In a large bowl whisk together the scallions, ginger, toasted sesame oil, olive oil, coconut aminos , red pepper flakes .
  2. Taste and add a pinch of salt if needed. Set aside while you make the asparagus and cucumber noodles. Bring a pot of salted water to a boil. Blanch the asparagus spears until crisp tender (about 2 minutes) then drain and shock in a bowl of ice water to stop the cooking and set color.Using a julienne peeler or spiralizer create long noodles from the peeled cucumbers. (If using a julienne peeler, run it lengthwise until you reach the core then turn a ¼ turn and repeat all the way around. Toss the cucumber noodles with the ginger scallion sauce, add the cooled blanched asparagus and toss gently again to combine. Sprinkle with toasted sesame seeds and serve.
2 weeks ago
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Easy Sweet Potatoes + EggYields 1 entree sized serving or 2 side servings
2 teaspoons unrefined coconut oil, or ghee
1 medium/large sweet potato or yam, washed + ends cut
3 large eggs
shredded goat cheddar cheese, or other sharp cheese
salt + pepper
Julienne your sweet potato [or use the large holes on a grater]. Heat a 9-10-inch skillet that is oven safe over medium and add your coconut oil. Once hot place the sweet potato in the pan and stir frequently until done to your liking. About 8-12 minutes.
Set your oven to broil on high. Spread the sweet potato evenly around the pan and create 3 small wells for the eggs. Crack eggs one at a time and pour into each well. Let cook for about 2-3 minutes until the white just starts to solidify and turn opaque. Sprinkle with cheese and place under the broiler, watching closely, until eggs are cooked to your liking.
Sprinkle with salt and pepper, hold the pan at an angle over a plate, and slide out of the pan with a large metal spatula. Serve immediately.

Easy Sweet Potatoes + Egg
Yields 1 entree sized serving or 2 side servings

  • 2 teaspoons unrefined coconut oil, or ghee
  • 1 medium/large sweet potato or yam, washed + ends cut
  • 3 large eggs
  • shredded goat cheddar cheese, or other sharp cheese
  • salt + pepper

Julienne your sweet potato [or use the large holes on a grater]. Heat a 9-10-inch skillet that is oven safe over medium and add your coconut oil. Once hot place the sweet potato in the pan and stir frequently until done to your liking. About 8-12 minutes.

Set your oven to broil on high. Spread the sweet potato evenly around the pan and create 3 small wells for the eggs. Crack eggs one at a time and pour into each well. Let cook for about 2-3 minutes until the white just starts to solidify and turn opaque. Sprinkle with cheese and place under the broiler, watching closely, until eggs are cooked to your liking.

Sprinkle with salt and pepper, hold the pan at an angle over a plate, and slide out of the pan with a large metal spatula. Serve immediately.

3 weeks ago
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Nourish Kitchen’s Grandma Bebe’s Coconut Macaroons
Makes 24 
3 1/4 cups of sweetened, flaked coconut 
1 14oz. can of condensed milk
2 tsp. vanilla extract
Preheat oven to 350 F. Mix ingredients in a large bowl. Lightly grease two baking sheets or cover with parchment paper. Spoon mixture and make into compact small balls with your hands.Place balls on baking sheets. Bake 12-15 minutes until golden, rotating baking sheets halfway through. Transfer macaroons to a cooling rack. For some extra indulgence, dip macaroon bottoms in melted dark chocolate or lightly drizzle over top.

Nourish Kitchen’s Grandma Bebe’s Coconut Macaroons

Makes 24 

  • 3 1/4 cups of sweetened, flaked coconut 
  • 1 14oz. can of condensed milk
  • 2 tsp. vanilla extract

Preheat oven to 350 F. Mix ingredients in a large bowl. Lightly grease two baking sheets or cover with parchment paper. Spoon mixture and make into compact small balls with your hands.Place balls on baking sheets. Bake 12-15 minutes until golden, rotating baking sheets halfway through. Transfer macaroons to a cooling rack. For some extra indulgence, dip macaroon bottoms in melted dark chocolate or lightly drizzle over top.

1 month ago
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Butterscotch Bread Pudding
Yields 8-10 servings
1 loaf day-old Italian or French Bread (about a 10-12 ounce loaf)
4 cups milk
3 eggs
2 teaspoons vanilla
1 1/2 cups dark brown sugar
1/2 cup butter, melted
pinch of salt
1 cup butterscotch chips
For Serving:
Lightly sweetened whipped cream
Preheat oven to 350 degrees. Grease a 9x13 baking dish.
Tear the bread into bite-sized pieces and add it to a large bowl.To a blender, add the milk, eggs, vanilla, brown sugar, melted butter, and salt. Whirl until smooth and well-combined. Pour the custard mixture over the bread and stir gently to make sure all the bread is coated. Add 1/2 cup of the butterscotch chips and stir gently. Pour the mixture into the prepared 9x13 dish. Sprinkle the remaining chips over top of the bread pudding. Bake 1 hour, until golden brown and puffed up (it should jiggle when you touch it in the center).
Slice while warm into squares and serve with whipped cream on top. Leftovers should be covered and refrigerated.

Butterscotch Bread Pudding

Yields 8-10 servings

  • 1 loaf day-old Italian or French Bread (about a 10-12 ounce loaf)
  • 4 cups milk
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups dark brown sugar
  • 1/2 cup butter, melted
  • pinch of salt
  • 1 cup butterscotch chips
  • For Serving:
  • Lightly sweetened whipped cream

Preheat oven to 350 degrees. Grease a 9x13 baking dish.

Tear the bread into bite-sized pieces and add it to a large bowl.
To a blender, add the milk, eggs, vanilla, brown sugar, melted butter, and salt. Whirl until smooth and well-combined. Pour the custard mixture over the bread and stir gently to make sure all the bread is coated. Add 1/2 cup of the butterscotch chips and stir gently. Pour the mixture into the prepared 9x13 dish. Sprinkle the remaining chips over top of the bread pudding. Bake 1 hour, until golden brown and puffed up (it should jiggle when you touch it in the center).

Slice while warm into squares and serve with whipped cream on top. Leftovers should be covered and refrigerated.

(Source: alaskafromscratch.com)

5 months ago
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Parker & Otis’ Pimento Cheese (and Grilled Cheese Sandwiches)Serves 12 as a dip, or 6 as a sandwichesPimento Cheese Dip
2 cups coarsely grated sharp yellow cheddar cheese (about 8 oz.)
2 cups coarsely grated extra-sharp white cheddar cheese (about 8 oz.)
1 cup finely chopped drained pimentos or drained roasted red and yellow peppers from jar
1/2 cup mayonnaise
1/2 teaspoon celery salt
Crackers and assorted raw vegetables (such as carrot sticks, celery sticks, trimmed green beans, and bell pepper strips), to serve
Mix ingredients in large bowl. Season with salt and pepper to taste. Can be made 3 days ahead. Cover; chill. Transfer dip to serving bowl. Surround with crackers, baguette slices, and vegetables. Alternately, make sandwiches (below).
Grilled Pimento Cheese Sandwiches with Tomato & Bacon
Pimento Cheese Dip (above)
12 strips bacon, cooked till crispy
1 large, ripe tomato
12 slices sourdough bread
Heat oven to 350 degrees F. Spread pimento cheese on 6 of the slices of sourdough. Top the cheese for each sandwich with 2 slices of bacon, 1 slice of tomato, then a second slice of bread. Toast each sandwich in a large skillet over low heat till golden brown on both sides, flipping as needed. Transfer sandwiches to a baking sheet in the oven to finish warming through and melt the cheese. Serve hot.

Parker & Otis’ Pimento Cheese (and Grilled Cheese Sandwiches)Serves 12 as a dip, or 6 as a sandwiches

Pimento Cheese Dip

  • 2 cups coarsely grated sharp yellow cheddar cheese (about 8 oz.)
  • 2 cups coarsely grated extra-sharp white cheddar cheese (about 8 oz.)
  • 1 cup finely chopped drained pimentos or drained roasted red and yellow peppers from jar
  • 1/2 cup mayonnaise
  • 1/2 teaspoon celery salt
  • Crackers and assorted raw vegetables (such as carrot sticks, celery sticks, trimmed green beans, and bell pepper strips), to serve

Mix ingredients in large bowl. Season with salt and pepper to taste. Can be made 3 days ahead. Cover; chill. Transfer dip to serving bowl. Surround with crackers, baguette slices, and vegetables. Alternately, make sandwiches (below).

Grilled Pimento Cheese Sandwiches with Tomato & Bacon

  • Pimento Cheese Dip (above)
  • 12 strips bacon, cooked till crispy
  • 1 large, ripe tomato
  • 12 slices sourdough bread

Heat oven to 350 degrees F. Spread pimento cheese on 6 of the slices of sourdough. Top the cheese for each sandwich with 2 slices of bacon, 1 slice of tomato, then a second slice of bread. Toast each sandwich in a large skillet over low heat till golden brown on both sides, flipping as needed. Transfer sandwiches to a baking sheet in the oven to finish warming through and melt the cheese. Serve hot.

(Source: food52.com)

6 months ago
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Cheesy Chicken and Wild Rice Casserole
Yields 8-10 servings
3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice (try Trader Joe’s)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
Cheese Sauce
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese
Preheat oven to 350 degrees F.  Heat oil into a medium dutch oven or pot over medium heat.  Saute onion, celery and carrots until softened, about 10 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, both rices, salt, pepper and garlic salt.  Reduce heat to low.
To prepare cheese sauce melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted. 
Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  Serve.

Cheesy Chicken and Wild Rice Casserole

Yields 8-10 servings

  • 3 Tablespoons extra virgin olive oil
  • 1 medium onion, finely diced
  • 3 stalks celery, finely diced
  • 3 carrots, peeled and diced
  • 2 Tablespoons fresh minced garlic
  • 2 Cups shredded, cooked chicken breast
  • 2 Cups steamed white rice
  • 16 oz prepared wild rice (try Trader Joe’s)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic salt

Cheese Sauce

  • 4 Tablespoons butter
  • 1/4 Cup all purpose flour
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 Cups chicken broth
  • 2 Cups shredded cheddar cheese

Top with 1 1/2 Cups shredded cheddar cheese

Preheat oven to 350 degrees F.  Heat oil into a medium dutch oven or pot over medium heat.  Saute onion, celery and carrots until softened, about 10 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, both rices, salt, pepper and garlic salt.  Reduce heat to low.

To prepare cheese sauce melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.

Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  Serve.

(Source: picky-palate.com)

6 months ago
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