These are so good! So easy and can be prepped ahead of time. I've been trying to make an effort to do more meal prepping on Sunday and these are perfect for that! Just bake the sweet potatoes and prepare the filling ahead of time and stick them in the fridge. Then you can stuff the potatoes when you are ready and bake in a low oven until they're hot throughout. These babies will definitely be in our regular rotation! Delicious!Read More
Here are some tacos! Conor and I have made these babies 3 or 4 times now they're SO good. Perfect combo of crunchy and buttery. Smoky, spicy and also incredibly easy! Also they are fairly healthy to help align with any new goals or, perhaps resolutions anyone may currently have ;) Recipe adapted from here!
chipotle kale + mushroom tacos
(serves 4 as an side or 2 with some leftovers)
2 or 3 leaves of curly green kale tough steam removed and sliced into ribbons
1 tablespoon olive oil
1 teaspoon of adobo sauce from a can of chipotle peppers (start with less and taste as you go! this is some heat!)
scant 1/4 teaspoon chipotle chili powder
1 tablespoon of butter
12oz. container of baby bella mushrooms; sliced
1 garlic clove, minced
1/2 teaspoon cumin
1/4 teaspoon of both salt + pepper
2 tablespoons fresh chopped cilantro
halved cherry tomatoes
sliced red onion
more chopped cilantro
red onion slices
fresh goat cheese
corn or flour tortillas (preferably warmed!)
for the kale:
Place the sliced leaves in a large bowl. Add in the olive oil, adobo sauce and chili powder. Using your hands evenly mix and massage the ingredients into the kale making sure it is evenly coated. Set aside. Be sure to wash your hands after this step!
for the mushrooms:
In a large skillet over medium heat add a splash of olive oil and the butter and let melt. Add in mushrooms and let cook till they are soft, about 8 minutes. Stir in garlic, cumin, salt, pepper and cilantro. Turn off the heat.
Assemble the tacos! Start with some kale, a scoop of the mushrooms and then your desired toppings. Enjoy!!
This soup is such a treat. Classic tomato soup + grilled cheese kicked up a couple notches. Although tomatoes obviously aren't in season right now, by roasting the plain ol' plum tomato you get a delicious, rich base for this soup. As for the cheddar lid that you put on top, I think it speaks for itself!
recipe adapted from here
roasted tomato soup:
2 1/2-3 pounds plum tomatoes, sliced lengthwise
2 tablespoons olive oil
2 large garlic cloves; unpeeled
1/4 cup fresh basil; chopped
1/4 teaspoon crushed red pepper flakes
4 cups chicken or vegetable broth
1 tablespoon of grated raw onion
4- 1 inch thick slices crusty bread
1 cup of freshly grated cheddar cheese
To make the soup:
Preheat oven to 400. Wrap garlic cloves in piece of tin foil, set aside. Next, put all the tomatoes on a large sheet pan cup side up. Sprinkle evenly with salt and pepper, then a big drizzle of olive oil. Stick the garlic packet on the sheet pan and roast until the tomatoes are tender, about one hour. Let cool slightly
Remove garlic from the tin foil and peel or squeeze out the cloves. Put that garlic along with tomatoes and and juices from the sheet pan into a food processor, or blender. Pulse until it resembles a chunky puree. Take the tomato mixture to a medium pot and add the basil, crushed red pepper and stock. Bring up to a boil and then turn down to a simmer, uncovered for 20-25 minutes. Add salt and pepper if needed. Ladle the soup into an oven safe bowl or mug and grate a little of the onion into each bowl.
To make cheesy tops:
Lower oven to 350. Line a baking sheet with parchment or tin foil. Slice your bread to fit the top of your bowl and place bread on top. Now sprinkle the cheese evenly on top between all mugs. Place on baking sheet and cook for 15-20 minutes or till the cheese is melted and bubbly.
Note: If you don't have any bowls that can go in the oven just use your favorite soup bowl and toast your bread in the oven seperately, then dunk them together and your heart will sing :)
Oh my gosh this bread! I was so happy about it. I made it on a day when I was feeling unsure about what I wanted to do but knew I wanted to bake something. After thumbing threw a ton of books and old magazines I found this simple recipe. A no-knead dough that was like a beautiful english muffin?! A bread with corn meal and nooks'n'crannies! I was SO happy I tried it.. so easy and awesome.
A fried egg sandwich would be so perfect with this. You can toast it and mash avocado on it, smear some ricotta, drizzle honey, spread peanut butter or just have with a butter. Any which way you should make this because you don't know what you are missing!
english muffin bread
recipe from here!
makes two 8'loaves
6 cups all purpose flour
2 packages (or 2 1/2 tablespoons) of dry active yeast
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
1 tablespoon salt
1 table spoon sugar
cornmeal for sprinkling
Preheat oven to 400. Grease two 8x4x2 loaf pans generously and coat evenly with the cornmeal
In a large mixing bowl whisk together 3 cups of flour, the yeast and baking soda- set aside. In a medium sauce pot combine milk, water, salt and sugar together. Heat over medium-low heat till it is 120-130 degrees. Stirring occasionally. Once milk is heated pour into flour mixture stir together with a wooden spoon. Stir in remaining 3 cups of flour.
Divide the dough into the two prepared loaf pans, cover both with a clean kitchen towel and place in a warm spot for 45 minutes or it is doubled in size. (Preheating the oven makes the stove top a perfect spot for this) After the 45 minutes bake for 25 minutes, or until golden brown. Immediately remove bread from pans and allow to cool on a wire rack. Slice and toast! I double wrapped mine with plastic wrap and stored on the counter and it lasted about 1 week.
Galettes are great. The google definition calls it a "free-form crusty cake" which just makes it 10000 times more wonderful to me. They can be sweet or savory and don't stress me out the way that pies do. This one stars butternut quash, curry powder and one of my favorite Spanish cheeses. There are ton of different curry powders; for this I used Madras. I don't find it to be too spicy but more warm and cinnamon-y. It's a great curry powder to start with if you're freaked out by curries.
The original recipe calls for Manchego cheese, which is made from sheep's milk (and delicious). I grabbed some Queso Iberico earlier in the the week so I thought they'd be an even swap! Queso Iberico is also Spanish but has a mix of cow, sheep and goat's milk. It's awesome and nutty and I think you'll love it.
Can I also just say I had WAY too much fun grating the frozen butter. I don't know how I have never done that before but it was so incredibly awesome, and easy. It made a flakey beautiful crust and the butter was so evenly mixed throughout. If anything just make this dough and put whatever you'd like it- because grating frozen butter is now my new favorite thing!
adapted from Food and Wine!
curried butternut squash galette
1 1/4 cups all-purpose flour
1 stick unsalted butter; frozen
1 1/2pounds butternut squash; peeled, seeded and cut into 1/4 inch slices **
1 red onion, sliced into 1/2 inch wedges
1/4 cup extra virgin olive oil
2 teaspoons Madras curry powder
salt + pepper
1/2 cup sour cream
1/2 cup shredded Queso Iberico, or Manchego cheese
**The original recipe called for 2 pounds of squash, which is what I did. However, after roasting I had a TON left over that absolutely would not fit into the dough. So I cut it down as reflected above and feel like this squash will be the perfect amount!
For the Dough:
In a large bowl, whisk together flour with 1/4 teaspoon of each salt and pepper.
Working over the bowl use the large holes of a box grater to grate the frozen butter into the dry mixture. Gently toss the grated butter with the flour. Stir in 1/2 cup of ice water. Stir until the dough is evenly moistened. Dump the dough onto your work surface and gently knead together, making sure to gather any crumbs. Form into a disk and wrap with plastic wrap. Let chill in the fridge for 1 hour.
For the Filling:
Preheat oven to 425 and line a large baking sheet with parchment paper. On the baking sheet toss together the squash, onion, olive oil and curry powder. Season with a big pinch of salt and pepper. Roast for 15-20 minutes. You want the squash to be tender but not mushy. Let cool.
Turn the oven up to 450. Working on a floured surface, roll the dough out to a 14-inch round. Carefully transfer the round onto a lined baking sheet. Spread the sour scream onto the dough, leaving about a 1 1/2 inch boarder. Sprinkle 1/4 cup of the cheese. Next, arrange the roasted squash and onion over the sour cream. Finish the top with the remaining 1/4 cup of cheese. Fold the edges of the dough up to create the crust.
Bake the galette for 30-35 minutes or until the crust is golden brown. Let cool and cut into wedges!
It is sad to say but the time has come and summer is almost over. As sad as this makes me let's try to think of this is in a glass half full kind of way! Corn is basically being given away at the grocery store and it is sweet and perfect for this chowder. This chowder is pretty easy to throw together. It requires a bit of chopping but I suggest you put on the soundtrack to the movie Grease or maybe even just talk to your cats while they stand by your feet and demand treats. Either way you choose you will end up with delicious corn chowder at the end.
fresh corn chowder:
adapted from here
3 tablespoons butter
1/2 large onion; diced
2 small carrots; diced
1 bell pepper; diced
1 poblano pepper; diced (use 2 bell peppers if you'd like, I wanted a little more heat)
2 celery stalks; diced
5 ears of corn; kernels removed. save the cobs!! we're going to use them (tip: how to take the corn off the cob)
1 bay leaf
4 cups milk
1 cup light cream
(*You could definitely just use milk if you'd like a lighter option. I used both because I am wild and crazy*)
1 large russet potato, cut into cubes
2 teaspoon chopped chives
1 teaspoon fresh thyme leaves
1/2 tablespoon kosher salt
1.2 teaspoon freshly cracked pepper
In a large soup pot melt the butter over medium heat. Once melted and starting to bubble add in onion, pepper, carrot and celery. Stir everything together and let it cook and soften for 7 to 8 minutes.
Break all the reserved corn cobs (stripped of kernels) in half and add into the pot. Next add in the bay leaf, milk and cream. Bring up to a boil and then turn down to a low simmer. Cover and let simmer 20 minutes. Turn your heat to lower than you think you need it to be and check on it and stir every few minutes. You want to be sure to not scald the milk at the bottom of the pot. I kept checking every couple of minutes at this point to stir and make sure nothing bad was happening.
Next, add in the diced potatoes chives, thymes salt, turn heat up so it is simmering and then turn down and let cook another 10 minutes. After 10 minutes remove the bay leaf and corn cobs. Add in the corn kernels and black pepper and let simmer for another 10 to 15 minutes. Taste and add more salt and pepper if you'd like!
Hello!! Sorry for the long time of no activity....we've been a little busy! But we're back now and sweating through this muggy muggy heatwave. Let's talk about this sauce though- it's pretty much perfect I think- sweet and salty and spicy! We had it at a super cute restaurant while in Rome. I ordered Amatriciana and Conor ordered meatballs, which oddly came with...... mashed potatoes.
This was one of the first things I cooked once we returned home from our honeymoon. We naturally had to start cooking process by fixing up a couple of Aperol Spritzes. I just had to google the plural of spritz. They are everywhere in Italy and so refreshing and easy to drink. It will now always be a drink that makes me think of happy times.
I know it may seem like I am late to the veggie-noodle party but I'm not! We've just been quietly enjoying them without telling the internetz. They make all sorts of tools to help you achieve all the noodles your heart desires. Some are super fancy models and others you can get in the "as-seen-on-tv" section on your local drug store. That is where my mom scooped me up this: veggetti. I know..strange name but its a perfect little guy and makes fantastic noodles you can serve however you want. I usually make zucchini noodles when I make any kind red sauce. It's fresh and then it leaves you more room for sauce! Or more spritzes! Or gelato!
sauce from here!
amatriciana sauce with zucchini noodles:
4 oz of pancetta or good quality bacon
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground black pepper
1 small onion; minced
2 garlic cloves; minced
1 28oz. can of whole peeled tomatoes; crushed by hand
1/4 cup grated Romano cheese
2 medium sized zucchini
Heat a medium heavy skillet or sauce pot to medium heat. Add a small glug of olive oil to the bottom (* I didn't do this part. I find when I start something with pancetta or bacon it isn't needed because there is so much fat in that you end up draining a ton anyways.*) Add pancetta and sauté till it is golden, about 4 or 5 minutes. At this point you can drain some of the oil, if you like, if not- good for you, I am proud. :) Next, stir in red pepper flakes and black pepper quickly stirring for 10 seconds. Turn the heat down to medium-low and add in onions and garlic, let cook for 8 to 10 minutes. Stirring occasionally. Add in tomatoes and turn heat down to low. Allow to cook about 15-20 minutes, letting the sauce thicken. Lastly, stir in all of the Romano cheese.
For the noodles! Using whatever kind of spiral tool you have make the size of noodles you'd like. You can eat them raw however I like to steam them just a teeny little bit so it takes a little of the raw-ness away. To do that I just fill a large skillet with a half an inch of water and bring it to a boil. Drop the noodles in and cover for a minute. Remove from heat.
Mix the sauce and noodles together or you can dress each bowl separately. Enjoy!
I know Spring is technically here, but I think it's having trouble getting into it's groove. The soup is perfect for the start of Spring! Kinda sunny days but still a little chilly at night. It has escarole in it, which is like kales more tender, more understanding cousin. Don't quote me on that...but I'm like 90% sure. If I had to choose I'd say escarole is my favorite, it just cooks down so nicely whereas sometimes I think kale wants to fight with me. Enough about my feelings...look at this fennel:
This crazy looking vegetable is also in this soup. You have to cut all the fuzzy looking guys on the top and only use the white bulb on the bottom! Once you have that you cut it in half and remove the core; here is how to do that. You need the fennel it adds an awesome mellow onion-y-licorice-y flavor to this soup! The other beautiful thing about this soup is the addition of a string of orange zest while it simmers. I didn't think it would add that much but it really lightens and balances the flavor. It's gonna seem weird at the time- but just do it!
sicilian chickpea and escarole soup :
serves 4 (or 2 with leftovers!)
slightly adapted from here
1 fennel bulb; cored and finely chopped
1 medium sized onion; chopped
5 garlic cloves; minced
2 teaspoons fresh oregano; minced
1/4 teaspoon crushed red pepper flakes
6 cups water
5 cups vegetable broth
2 cans chickpeas drained and rinsed
1 (5 inch) piece Parmesan cheese rind (available at most grocery stores nowadays!)
2 bay leaves
1 (3 inch) strip of orange zest
1 head of escarole; trimmed and sliced into bite-size pieces
1 large tomato; cored and chopped
In a large soup pot heat about 2 tablespoons of olive oil over medium heat until it starts to shimmer. Add in fennel, onion and 1 teaspoon of salt. Cook, stirring occasionally till the veggies are softened- about ten minutes. Turn down if it starts to burn!! Add in garlic, oregano, and red pepper flakes. Cook till you can smell all these things get happy together- just about 30 seconds.
Next stir in the water, broth, chickpeas, cheese rind, bay leaves and orange zest. Bring up to a boil and turn down to a gentle simmer. Let simmer for one hour. After the hour, fish out the cheese rind, bay leaves and orange zest. Add in escarole and chopped tomato, cook till escarole is wilted- about 10 minutes. Season with salt and pepper and serve with extra grated parm
Hellooooo! What are you doing next Thursday? Maybe you have to bring a side dish somewhere? Maybe you don't. Either way I think you should plan on making these beans in the near future. Roasted tomatoes and almonds take these simple green beans into a new and exciting land.
If you are bringing this somewhere, you can make this dish up to three hours ahead of time and just throw some plastic wrap on top! How exciting!
no no, just delicious fresh green beans.
crunchy green beans with tomato almond pesto
serves about 8, recipe from here!
2 pints of cherry tomatoes
1/4 cup roasted, unsalted almonds
1 garlic clove, minced
2 tablespoons olive oil
2 tablespoons sherry or red wine vinegar
1 teaspoon paprika
pinch of cayenne (optional)
3 teaspoons vegetable oil (I ended up using olive for this step and we all survived just fine)
2 pounds of green beans (or haricot verts...fancy french green beans) ; trimmed
Preheat oven to 450 degree. Place cherry tomatoes on a lined baking sheet and let roast for 15-20 minutes. Turning once. You want them to be blistered and slightly charred. Let cool slightly.
In a food processor add almonds and finely pulse. Next add garlic, 2 tablespoons oil, vinegar, spices, and some salt and pepper. Pulse till combined, add half of the roasted tomatoes and pulse till it becomes and coarse pesto!
In a large skillet add 1 1/2 teaspoons of oil. Heat to medium high. Add half of the beans and let cook for 2 minutes, undisturbed. Let them get charred and blackened slightly. After the two minutes, toss occasionally and let cook for another 7 to 9 minutes. Remove and put on a platter or in a bowl, and continue with the second half of the beans.
Pour pesto over the beans and toss to combine, add the rest of the roasted tomatoes on top :)
We are in full blown soup mode at our house! it is great. I also love when I make a big batch of something and we end up eating the entire thing rather than having it get lost in the black hole that is sometimes our fridge. This soup is super simple to put together and is so hearty without being heavy. It;s also healthy! If you don't top it with grated cheese and drunk crusty, herby, garlic bread.....like I did.
This is my recipe book! Conor made it for me for my birthday maybe, 4 years ago. it is one of my favorite gifts to this day! There are a handful of ripped out magazine recipes in the front and then handwritten ones on the pages. I tried to only put my favorite things to make in here, so that it could be a little handbook I could count on. As easy as it is to have recipes on the magical interwebs to check and reference I do like having them written somewhere. It brings back memories and makes me happy :)
This soup is in my little book! It is delicious. I remember making it years ago and it was probably the first time I cooked with lentils. I love the added vinegar at the end, it really finishes the soup perfectly. I remember being pretty weird-ed out doing that the first time and now I cant picture the soup without it!
lentil and vegetable soup (from here!)
1 onion, chopped
3 carrots; peeled and chopped
2 celery, chopped
3 garlic cloves, minced
2 cups green or brown lentils; rinsed with cold water
1 plum tomato, chopped
1 tablespoon tomato paste
1 tablespoon salt
1 bay leaf
1/2 teaspoon thyme
6 cups low-sodium vegetable stock
5 cups water
2 tablespoons red wine vinegar
1 tablespoon fresh basil; chopped
Heat a large pot to medium-hi heat and swirl in 2 tablespoons of olive oil. Add onion, carrots, celery, garlic and salt. Turn heat to low and let this coo and get slightly caramelized. I try to carry this step out as long at I can, because you are building a ton of flavor at this point! Let it go for roughly 15 minutes, stirring occasionally. Add in chopped tomato and let cook another 3 or 4 minutes. Add tomato paste and stir to coat all the veggies.
Now add the lentils, bay leaf, thyme, stock and water. Bring to a boil! You'll notice once the lentils start to cook there will be foam that forms on the top of the soup. Don't be scared! Just skim it off and toss it. Once the soup boils turn it down a little and let it simmer till the lentils are cooked, about 20-25 minutes. The lentils should be tender and cooked all the way through.
Stir in vinegar and chopped basil! Serve with crusty herby garlic bread.