Following a trend, I decided to make smashed broccoli and potatoes — and although they are basically just roasted broccoli and potatoes, I AM A FAN! I will make it again!
First, boil / steam the broccoli for a couple minutes to get soft.
I posted this a million years ago, but they are SO good that I wanted to post them again. Lalo cookies from Gwyneth Paltrow. Everything about them I love — a bowl mix recipe, wholesome ingredients, delicious for breakfast / dessert / snack. They are so good that you cannot just eat one.
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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???
(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.
I made this recipe, Caesar Bean Dish, from Smitten Kitchen (my favorite cookbook ever) recently and it is TO DIE FOR. I highly highly recommend it — even if you don’t love beans, you will love this dish. It is so good, that even though I just finished eating it, I want to make it again because it is that good.
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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.
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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.
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!
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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.
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!
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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.
I know that this sounds totally basic and obvious, but infused fruit ice cubes are incredible; and something so simple adds so much!
Chopping — you simply add tiny pieces of fruit to each ice cube.
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.
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filling!
Nothing makes me happier than a citrus-y dessert — key lime pie, lemon tarts, YUMMMMMMM. So when I came across the recipe for strawberry lemon loaf cake, I knew I had to make it. Easy, delicious, summer in a cake, yes please.
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For some unknown reason, I had this incredible desire to eat mango pudding. So, I made some! It tasted like summer and vacation!
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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.
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I think it is January because the only thing I have been doing is EATING or thinking of EATING. I recently made Buckwheat Molasses Cookies from Shalane Flanagan’s newest cookbook and I LOVE LOVE LOVE LOVE them! They are so tasty and I highly recommend!
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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!
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
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.
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!
Hands down my favorite dessert is key lime pie –(remember last year when I ordered 13 pounds of key lime pies by accident). And so I decided to start off the week on a sweet note by making key lime pie — but not just any key lime pie, but FROZEN key lime pie. The recipe is from Barefoot Contessa and is so stinking easy that I hope I dont start making it every week just to have in the kitchen…..
(Pre frozen — I couldn’t stop myself, it is that good)
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Adapted from the NYTimes recipe, here is an egg salad. It is SO delicious — yes, decadent; not vegan: yes rich — and OH SO GOOD! You must try!
Ingredients:
* 4 hard boiled eggs
* 1 crispy slice of bacon
* 1 minced shallot
* sprouts or parsley
* mayonnaise (very personal how much)
* salt and pepper
Homemade Hummus! I have never made hummus before and in the last three days, this is the second batch. It is so easy and even better, so delicious! A must make!
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My kids take a really amazing (virtual) cooking class after school one day a week, where they cook dinner for the family. Although I am heavily involved in every aspect of the class, we all enjoy it thoroughly. I learn SO much and love all the food we have made thus far. This past week, we made ramen AND a carrot ginger dressing to go over iceberg lettuce. I loved the carrot ginger dressing so much that I basically drank it like water…..and am already on the second batch!
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