recipe

Miso Dressing

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OK, so I just learned of this new miso dressing and it is the best thing in the world and so hard to share. It is a miso dressing that you can put on a salad, roasted carrots, everything and anything. I made it yesterday, and it was so delicious that I am making it again today.

 

This was the dressing on the salad. UNBELIEVABLY delicious. And this salad, I will also tell you about.

Ingredients: 
* Juice of two lemons
* 1/8 c white wine or white balsamic vinegar
* 1 tablespoon Dijon
* 1 tablespoon honey
* 1/3 c oil
* 1.5 tablespoons miso
* A 1 cm slice of shallot
*Salt to taste
Blend until blended and taste for seasoning. Voila

Also put it on roasted carrots. Also just as delicious.

 

For the salad, take notes: It was celery, dates, walnuts, kale, parmesan, endives. And that is it. THE BEST THING I HAVE EVER EATEN.

 

The celery chopped up in little cubes. Then you cut everything else in to little cubes like this.

 

Make this this weekend. Promise you’ll love it.

Nutella Pastry Dough

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Easy peasy, and so delicious! Three ingredients! Pastry dough, Nutella, and egg (to wash on top)

 

Preheat the oven to 375 degrees. Line the baking sheet with wax paper. Then roll out pastry dough. Add Nutella. Fold over the non Nutella side of the dough, make shapes, put on sheet pan, paint with egg wash, add some sugar, and voila, done!

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Chez Panisse Blueberry Cobbler

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Love nothing more than picking fresh fruit in the summer! So this past week, went to one of the many blueberry farms in the area and picked 6.5 pounds of blueberries! Since we always keep 1/3 fresh to eat, 1/3 freeze for future use, and bake something with the remaining 1/3, I went down the rabbit hole of what the best recipe would be to use with these delicious blueberries. Thankfully, found NYTimes recipe on Chez Panisse Blueberry Cobbler and knew that it was a winner. Sure enough, this dessert is incredible and easy to make (double win)

 

Blueberry picking! Literally half go in my mouth, the other half in the bucket.

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Green Goddess Salad

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My daughter does not eat salad. Like ever. Never have I ever seen her eat a salad before. And yet, somehow, she not only devoured this entire salad at a friend’s friend’s house (yes, friend of a friend), but demanded that I get the recipe and make it for her. So when that happens, you FOLLOW THROUGH. Thank you, Dana, for giving me a new salad to feed my child and finally saying she eats salads! Ok, so this salad is from Baked by Melissa (who knew she did anything other than cupcakes?) — and trust me, make it. Your non-salad-eating-child will change their mind. It is basically a lot of healthy, nutritious, delicious greens all in one — dressing and the salad itself.

 

Ingredients:

 

GREEENNNNNN

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Whole Wheat Peanut Butter Dog Biscuits

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I copied a dear friend who makes biscuits for her dog — and now you should do the same! They were a fun (and easy) activity — and healthy and delicious for the dog! They are vegetarian (not vegan as they contain milk) and not gluten free because they have flour! But come on, still good and yummy for the dogs!

 

End result! Don’t YOU want to make these for your dogs???

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Peach Cobbler

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(Oops I did it again — a week off from writing. It has been so nonstop busy with more airplane rides than one can count, so I just stopped writing. But here I am, BACK AGAIN!)…..One of my favorite things to do in summers in Oregon is to pick local fruit and to bake. This past week, the fruit of the week was PEACH! So we headed to pick peaches — it is currently the start of the season, but nonetheless, we had two different varieties to pick from, and they were both oh so delicious.

 

We ate so many peaches while picking them — how could you not? First, it was to try to figure out the ripeness based on how they felt, and then, they were too good not to eat them.

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Charred Salt and Vinegar Cabbage

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The cookbook I use the most so far in 2023 has been “Smitten Kitchen” and the two recipes I cook on a weekly basis are the broccoli rabe with burrata and the charred salt and vinegar cabbage. I COULD EAT BUCKETS OF CABBAGE because this recipe is to die for. This is absolutely amazing and I highly suggest making it (even if it sounds weird) — I promise you will love it.

 

Ingredients:

 

 

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Smitten Kitchen Keepers Cookbook

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I came across the cookbook Smitten Kitchen Keepers over the holidays, and since then, I have made dozens of recipes. It is HANDS DOWN my favorite cookbook. Everything I have made has been absolutely delicious (and there have been many repeats) and literally everything in the cookbook, I want to try and eat. So if you want to be inspired in the kitchen, get this cookbook! I AM IN LOVE.

 

I love absolutely everything about this cookbook — the recipes (most importantly), the photos, the writing, all great.

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Vegan Zucchini Bread

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Zucchini bread and pumpkin bread symbolize FALL like no other. Since I posted about my favorite pumpkin bread a couple years ago, I thought I should investigate zucchini breads. I fell upon this NYTimes Vegan recipe, and since my husband is not currently eating dairy, I thought it was a great one to try. And I love the outcome — so definitely recommend!

 

Ingredients:

 

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Ice Cream Cake

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Apparently I am on a dessert kick because all my recent posts have been about dessert — apologies — but this one NEEDS to be shared (again). I posted this recipe seven years ago (yes, I have been doing this blog for a looooong time) and it is so good that I need to remind you about it. Ice Cream Cake made with Ice Cream Sandwiches! I learned this genius recipe hack from my sister-from-another-mister.

 

Finished product! Look how gorgeous — and they are even more delicious.

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Homemade Baklava

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I love most desserts (yes, I know, sugar isn’t good for you, but I love it), but especially baklava. It is one of my absolute favorites (along with red velvet cake, key lime pie, blueberry crisps….so many), and yet I have never made it myself. So during a heat wave in Oregon, I decided IF NOT NOW, THEN WHEN, and made my first homemade baklava, and let me tell you, it is delicious and I plan to make it again! It is that good!

 

Ingredients:

 

 

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Blueberry Frozen Yogurt

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One of my favorite activities in the Pacific Northwest is to go fruit picking in the summer. Raspberries, strawberries, cherries, blueberries and peaches. Yesterday, I went blueberry picking (the season is almost over) and within an hour we had over 7 pounds of fresh, delicious, beautiful, organic and inexpensive berries ($19 for 7 pounds).

 

I love this one blueberry picking spot — right near one of my favorite hikes — but there are so many different places you can go and get the berries.

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Pizza Calzone

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In the constant search to find new recipes and things to eat, my-sister-from-another-mister told me about an easy pizza calzone recipe from NYTimes that everyone in the family loved. Not only was it super easy, but also very tasty. I altered the recipe (shocker) to include more greens, but it is one of those recipes that you can do what you want with it, and it will turn out delicious.

 

Ingredients:

 

filling!

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Green Goddess Dressing

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In a need to have more veggies and green in my life (winter makes me only want carbs), I decided to search the best recipe for Green Goddess Dressing. After a lot of research, I chose the Green Goddess Dressing from the NYTimes and I am so happy with the end result. It is delicious, fresh, and easy to eat with crudites or salads — a great way to add more green to my day.

 

Ingredients:

 

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Buffalo Cauliflower

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One of my favorite Hanukkah / Christmas / Holiday presents was the new cookbook “Vegan, at Times” by Jessica Seinfeld. All of the recipes look delicious and the first one I made,  Buffalo Cauliflower, is so delicious that I imagine all the other recipes are just as tasty and good. So flavorful, semi healthy, a great way to eat cauliflower, and something different! Here is the recipe for buffalo cauliflower!

 

A new cookbook that I love! Can’t wait to try all the different recipes!

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Pea Hummus

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My favorite restaurant in NYC is ABCV. It is an all vegetarian restaurant with so much flavor and deliciousness. Everything they make is incredible and one of my favorite items is the pea hummus. So I decided to try to make my own! It definitely isn’t as good as ABCV, but I was very happy with the result!

 

Ingredients:

 

 

* bag of frozen peas

* can of drained garbanzo beans

* 1-4 tablespoons of Olive oil

* a spoonful of tahini

* lots of salt

* a huge handful of mint

* juice from one lemon

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Currently Loving July 2021

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Mid July, here we are. Second half of the year, here, too! Here is what I am currently loving this month:

 

1. Martha Stewart’s Blueberry Crisp Recipe

 

We went blueberry picking this week and picked over 12 pounds of blueberry. So I decided to make a blueberry crisp (and follow a recipe!) I made two of these crisps (used 6 pounds of blueberries) and found this recipe perfect — not too sweet, but light and refreshing.

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ABC Kitchen Roasted Carrot Salad

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I was first introduced to this Roasted Carrot Salad at one of my favorite NYC restaurants, ABC Kitchen. Although it has been years since I have last eaten there, I distinctively remember the salad — the rainbow colors, the mixture of elements, and most of all how delicious it is. Ever since I found the recipe (Thank you, NY Times!), I have made this salad 5 times (in 2 weeks). It is SOOOOOO GOOD! A perfect salad for summer (or winter) and alone (or for guests).

 

The perfect salad!

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