Recipe | V - Part 2

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Searchable Saturdays

2.02.2013

Mornin’! Happy Saturday. This post is coming a bit later than usual because I had a much needed sleep in session. I hope you aren’t mad? Good. Here are a few things that really inspired VV this week….

1. I am in love with aesthetics of this poster. Everything from the mix of shapes to the color combination to it’s simplicity. Not that I’m planning on doing a re-design anytime soon but am always on the look out for inspiring design ideas.

2. Twin Peaks has been on the mind lately. We are finally getting close to finishing the series for the third (yikes) time. I’m thinking I may have to make a cherry pie for the finale (we already made donuts / coffee for our viewing pleasure awhile back).

3. I have tried SOOO many vegan Macaroni & Cheese recipes but never one as beautiful as this! It’s going on my list of things to cook this weekend.

4. On the hunt for a cool vintage hanging plant for the bathroom. Any suggestions? I’m thinking maybe a spider plant or some sort of vine?

Hope everyone has a wonderful weekend! It’s supposed to be cold and snowy here all day so I plan on catching up on a bunch of cooking, reading, and snuggling with my puppy.

Leblebi // Chickpea Stew

1.31.2013

The fascination with my Tangine has really morphed my cooking this past month. I didn’t even use the tagine for this recipe but was drawn to it since the recipe is so similar to the other Tunisian dishes I’ve been playing around with. Who knew 2013 would be the year of preserved lemons, harissa paste, and spicy stews? Well, the first few months of 2013 at least. Can’t predict past that.

I am sooo in love the contrast that is created when you mix spicy harissa paste with sweet honey and lather it all over vegetables / beans. Oh my goodness! Do you know what I’m talking about? Well, you should. And here is a perfect starter recipe for it. Harissa paste is super easy to make (check out the recipe here) or you should be able to find it at any international market store. As for preserved lemons? It took me a long time to come around to them and I would recommend slicing them VERY thin until you get use to their intense flavor. But with that said, they really do add a depth of flavor that could not be achieved by this simple stew without them.

Lablabi / Chickpea Stew

Serves 2

3 cups cooked chickpeas (about 2 cans drained)
3 cups vegetable broth
3 garlic cloves, minced
1/2 preserved lemon, sliced thinly
1 roasted bell pepper, sliced
3 teaspoons capers, rinsed
3 Tablespoons olive oil
1 Tablespoon honey
1 teaspoon cumin
dash of salt
Day old Bread

Simmer the chickpeas in the vegetable broth until heated through. Whisk together the olive oil, honey, garlic, cumin salt, and harissa paste in a small bowl. Fold in the capers, lemon, and red pepper to the dressing.

Tear the bread into large chunks and divide between two bowls. Spoon the chickpeas and broth over the bread and top with dressing / lemon mixture. Serve right away so the bread doesn’t get soggy.

Quinoa Nuggets

1.30.2013

I don’t handle cold weather well. Period. If it’s below 50 degrees then I don’t want to go outside. I just don’t. And the idea of taking off my slippers // long underwear? Oh no. No way am I having any part in that. So, needless to say, the winter encourages a lot of ‘vegging out’ time. And by ‘vegging out’ I don’t mean consuming my weight in healthy dark greens and carrot sticks (I wish). I mean sitting on the couch for more hours than I am going to admit and snacking on anything within reach.

My solution to not gaining [too much] extra weight in these dark months? I don’t buy potato chips. Or mozzeralla sticks. Or anything that was once fried and then frozen / packaged (for that matter). If I want a snack then it means I am going to have to get off my butt and make something. The usual options are fresh popped popcorn or hummus. But sometimes I feel inspired and get really creative with my snacks. This was one of those instances. And guess what? It was totally worth the extra work.

These little nuggets are crispy, easy, delicious, and super filling. Feel free to play around with the filling and experiment with what you have in your fridge. I dipped them in my honey bourbon barbecue sauce but I bet some homemade ketchup or aioli would be fantastic as well.

quinoanuggets

Quinoa Nuggets

1 1/2 cups of dried quinoa, rinsed thoroughly
3 cups water
1 cup shredded carrot
3 garlic cloves, minced
3 green onions, chopped
2 Tablespoons fresh sage, minced (any herb will do)
2 large eggs
1/2 cup crumbled feta
2 Tablespoons flour
Salt/Pepper

Bring 3 cups of water to a boil. Add quinoa, cover, and let simmer for 15 minutes. Remove from heat and let sit for five minutes. Fluff with a fork and set aside.

Preheat oven to 350 degrees and grease two cooking sheets. In a large, beat the eggs. Add in the remaining ingredients (including the quinoa) and mix until incorporated. Scoop a tablespoon of the mixture onto cookie sheets and repeat with the rest of the batter.

Cook for 15 to 20 minutes or until the edges are golden brown. Serve with some yummy sauce!

Sweet Potato Biscuits with Peppered Sage Gravy

1.24.2013

Biscuits and Gravy are a pretty re-occurring theme here on VV (see here. And here. And here). It’s not my fault… It’s my boyfriend’s favorite food to ever exist. And it’s pretty much the only way I can get him to help me in the kitchen. He LOVES making the gravy (probably because it means that I won’t get the chance to change it up). However, that gives me authority over the biscuits and an opportunity to experiment on that end.

Each time I choose a different biscuit recipe, I make a goal…last time I was determined to make sky high biscuits that rise for days. This time? I was feeling biscuits that were big (always an essential for biscuits) and moist. Flaky can sometimes lead to dry and I was determined to have none of that. I had recently read that cooking with potatoes help to keep bread moist… and needed to find out for myself. The verdict? OOOOH YEAHHH! Sky high, flaky, and moist?! Absolute heaven!

Oh, and as for the gravy…my boyfriend knows what he likes and refuses to do anything else besides this sage recipe. I’ve posted it on the blog several times (here and here) but he still claims its a hassle to find so I’m going to post it again. It is pretty delicious…and it’s ridiculously easy. Even your kitchen-illiterate boyfriend will be able to handle it.

PS: If you aren’t into sage then you could try out this mushroom or chickpea gravy!

Sweet Potato Biscuits and Peppered Sage Gravy

For the Sweet Potato Biscuits:

1 small sweet potato, cut into small chunks (the smaller they are the faster they will cook)
2 1/4 cups all purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1 teaspoon sugar
8 tablespoons butter, chilled and cut into cubes
1/2 cup buttermilk (I made my own)

For the Peppered Sage Gravy:

1/4 cup flour
3 Tablespoons nutritional yeast
2 cups almond milk (or regular)
4 fresh sage leaves, finely chopped
1 teaspoon salt
1 teaspoon pepper
1 Tablespoon butter

Bring a large pot of salted water to a boil. Add in the sweet potatoes and cook until you can pierce a fork into them (the amount of time will completely depend on how small you diced the potato…mine took about 15 minutes). Drain and use a fork to mash. Measure out 1/2 cup and reserve the rest for another use.

Preheat oven to 400 degrees. In a large mixing bowl, combine the flour, salt, and sugar. Use your hands or a pastry knife to cut the butter into the dough until a coarse meal has formed. Fold in the mashed sweet potatoes and buttermilk (the dough will be very sticky – that is okay).

Transfer dough to a floured surface and knead for about five minutes. Continue to add a little more flour if the dough is sticking. Use a round cookie cutter to cut out the biscuits. Transfer to a greased cast iron skillet or pan (make sure the biscuits are close together so they will rise). Bake for 15 minutes or until the biscuits are browned on top. Serve warm.

To make the gravy: Whisk the flour, nutritional yeast, and milk together in a large skillet. Whisk until a smooth consistency and then add in all the spices. Place the skillet over medium heat and bring to a simmer. Next, add in the butter and reduce to medium low. Whisk often until the gravy has reached your desired thickness. Remove from heat and season to taste.

Track of the day:

Cilantro Couscous Salad with Roasted Carrots & Chickpeas

1.23.2013

I have had a seriously absurd addiction to couscous lately. Ever since I received that tagine for Christmas, I’ve been throwing everything over the stuff. My go to for dinner is often times roasting whatever veggies / beans / tofu I have on hand with garlic then throwing it over some type of starch. It used to be rice or pasta but lately… it’s been all about the couscous. This has actually caused a battle in our house…Wyatt is a basmati rice lover and he has not happy about all this couscous trend. It’s been a fun challenge to see who can get to the simmering water first and what gets thrown in.

I ate this salad warm and also cold the next day (which was probably even more flavorful the couscous and veggies absorbed the dressing). This salad is a ridiculously delicious lunch and super portable (cannot wait to start bringing it on picnics). Feel free to substitute whatever veggies you have on hand and experiment! Root vegetables seem to be the appropriate option this time of year but I cannot wait to try a summer version with roasted tomatoes, corn, and basil.

The carrots are roasted in olive oil and honey which helps bring out the tiniest hint of sweet in the overall salad. The chickpeas are a great addition (warm or cold) and help to keep you feeling full for longer. Feel free to experiment with other beans you have on hand as well.

Cilantro Couscous Salad with Roasted Carrots & Chickpeas

4 carrots, sliced into chunks
3 garlic cloves
3 Tablespoons olive oil, divided
2 Tablespoons honey (or agave to make vegan)
1 preserved lemon, skin only and sliced very thinly (optional)
1/2 cup chickpeas, cooked
1 cup couscous

For the dressing:

1/2 bunch of cilantro, divided
1/2 Tablespoon cumin seeds, toasted
lemon juice from half a lemon
1/8 cup olive oil (may need a little more to thin out the dressing)
1 garlic clove, crushed
dash of paprika
salt/pepper to taste

Preheat oven to 400 degrees. Combines the carrots, 3 garlic cloves (whole), half the olive oil, honey, and a dash of salt in a bowl. Spread out into a single layer on a baking sheet and roast for 20 minutes or until the carrots are browned and tender (I like mine with a little crunch but keep in for longer if you like them more roasted). Remove from oven and let cook slightly. Once cool enough to touch, squeeze out the garlic from the outer cloves and mix in with the carrots.

Make the dressing while carrots are roasting: In a small food processor, blend together half the cilantro (1/4 of a bunch), cumin seeds, lemon juice, olive oil, garlic clove, and paprika. Pulse until a smooth paste has formed. Add in more olive oil if it is too think. Season to taste and set aside.

Heat the remaining olive oil in a small saucepan over medium. Add in the couscous and cook until toasted (about five minutes – stir frequently). Add in 1 cup of boiling water and simmer for about ten minutes or until the water is absorbed and the couscous is cooked all the way through.

Combine the couscous, carrots, chickpeas, preserved lemon, leftover cilantro and dressing. Season with salt and pepper. Enjoy warm or stick in the fridge for a refreshing snack later.

Gluten Free Caramel Pecan Tart with Chocolate Genache & Mascarpone Drizzle

1.18.2013

This is Ella. She is one of the best things in my life. She has put up with my nonsense for more years than I would like to admit. She didn’t strangle me after us living together for a year and she still encourages my crazy adventures (like moving down to Nasvhille to chase my music dream. And starting a food blog. And adopting a puppy even though I can hardly take care of myself). Oh, and did I mention she makes me bruschetta… bruschetta that looks like this…

..every September. It’s oh so amazing. It’s also what sparked my Winter Bruschetta post yesterday. But anyways, monday was her 24th birthday (Hey, Ella…we are getting old!) and she doesn’t know where she will be in 4 months. Maybe it’s still here with me in Bloomington. Or maybe she will disappear into the wilderness that is Wyoming or maybe she’ll serve a non-profit programs in Washington, DC. Whatever she chooses…I plan to support her since she supported me all those year. And I didn’t want to support her in the form of gifting another thing to carry across the country. Instead, I made this tart. And I made it gluten-free because I am also trying to encourage her gluten-free food adventures! So much support and encouragement around here, huh?

So here it is. Ella’s birthday tart. The Gluten-Free Caramel Pecan Tart with Chocolate Genache & Mascarpone Drizzle (WOAH. SUCH A MOUTHFUL). I started with an almond flour crust…which gave it the tiniest hint of nutty flavor and then did a date/caramel layer followed by a VERY rich chocolate genache and a mascarpone drizzle. Dayum. It was intense and oh so delicious.

Lastly, I’d like to note that this tart LOOKS daunting because there are 4 components BUT you only cook the crust and there are a lot of repeated ingredients. Do not fear – with a little bit of time and a few fresh ingredients, you will have a delicious and decadent tart in no time! Okay, enough chatting…let’s get baking!

Caramel Pecan Tart with Chocolate Genache & Mascarpone Drizzle

a weird love child of this recipe and this one

For the crust:

2 cups almond flour
1 teaspoon sea salt
1/4 cup agave syrup or maple syrup
1/4 cup coconut oil, melted

For the filling:

10 dates, pitted and soaked in 1/3 cup water
1 teaspoon vanilla extract
dash of sea salt
1 cup pecans, chopped (+more for garnish)

For the genache:

1/2 cup maple syrup / agave nectar
1/2 cup coconut oil, melted
1/2 cup cocoa powder
1/2 vanilla bean

For the drizzle:

1/4 cup mascarpone cheese
~1 Tablespoon milk (dairy or un-sweetened nondairy)
1/2 vanilla bean
2 teaspoons honey

Combine the dates with 1/3 cup of water and let soak for one hour.

Make the drizzle first so that the mascarpone has time to absorb the vanilla/honey flavors. Slice the vanilla bean in half lengthwise and scrap out the seeds. Discard the pod and set half the seeds aside for the genache. Whisk together the mascarpone, honey, and vanilla bean seeds. Stick in the fridge while you prepare the rest of the tart.

To make the crust: Whisk together the almond flour and salt. Add in the agave/maple syrup and coconut oil and whisk until a crumbly dough forms. Grease a 4×14 tart pan (with removable bottom) and press the dough into it. Use a fork to pierce the dough through-out the pan. Transfer to the fridge and let chill for 30 minutes.

Preheat oven to 350 degrees and bake 15 minutes (or just until it starts to firm up and turn slightly brown). Remove from oven and let cool completely.

In a small food processor, combine the dates (including the water they were soaking in), vanilla, and salt. Pulse until well combined and then fold in the pecans. Pour into the prepared crust and stick in the fridge while you prepare the genache.

To make the genache: In the small food processor, pulse together the coconut milk, cocoa powder, vanilla seeds, and maple syrup / agave nectar. Pour over the caramel mixture and smooth with a spatula. Stick back in the fridge for at least an hour (so that all the layers can set).

Right before serving: Whisk a tablespoon of milk (1 teaspoon at a time) into the mascarpone filling until its thin enough to drizzle. Drizzle over the tart and garnish with chopped pecans.

Serve to all your chocolate and pecan loving friends!

Ella —– Me

Something for you to dance to while baking:

Winter Bruschetta

1.16.2013

Oh man, I have been hit with spring fever. Between planning a March getaway trip and drooling over spring fashion, I am ready to be on a warm beach with a beergarita! And let me tell you – this is the worst possible time to be struck with this spring fever. Not only is vacation still 2 months away but it’s also been in the 20s here all week (and plans to stay that way).

So how in the world do I cope with this spring fever without quitting my day job and moving down to Austin, Texas where the sun always shines (that is a bit of an exaggeration but you know what I mean)? Well, let’s figure this out. What do I miss? Fresh Bruschetta, high-waisted shorts, laying in the grass with our tape player, and lake days. I can’t really think of a way to imitate laying in the grass…unless, of course, if I wanted to snuggle my hair into our huge cacti collection that resides in the kitchen (OUCH!). But I can drag Wyatt on winter lake picnics with warm soup and Mexican hot cocoa. And I can layer up with some tights and knee high socks under my shorts. Done and done. Now, onto the bruschetta? Gahhh…could you imagine traditional bruschetta in January? So filmy and flavorless…yuck. But what if we used winter vegetables? Like sweet potatoes and onions? And still stuck it on a warmed and buttered baguette? Now we are talking!

Winter Bruschetta

1 fresh baguette, sliced into 1 inch thick pieces
1 large sweet potato or small butternut squash, peeled and cubed
1 onion, cut into large chunks
3 garlic cloves, minced
3 Tablespoons olive oil, divided
1/2 cup cheddar cheese, shredded (omit to make vegan)
2 Tablespoon fresh sage, chopped + divided
Salt/Pepper, to taste

Preheat oven to 400 degrees. In a large oven safe pan, toss together the sweet potato or squash, onion, garlic cloves, half the sage, salt, pepper, and 2 tablespoon olive oil. Roast in the oven for 25-30 minutes or until the squash/potato can be pierced nicely with a fork (but does not become mushy). Remove from oven and let cool while you prepare the bread.

To prepare the baguette: Brush the remaining olive oil on the baguette slices and top with cheddar cheese. Place under the broiler for a minute or two or until the cheese / bread is toasted. Top the bread with the potato/squash mixture and serve warm. Garnish with leftover age or, for a sweeter version, drizzle with honey.

Let’s get through the winter with Mikal Cronin:

Slow Cooker Honey Bourbon Barbecue Sauce

1.15.2013

If close up pictures of french fries doesn’t make you want to ditch your soup dinner plans and run out to the nearest diner then I do not know what does. Sorry that I just ruined your diet with this photo. Don’t worry, you can start again tomorrow.

I grew up a firm believer that ketchup was for eggs and barbecue sauce was for french fries. Although I’ve grown out of lathering ketchup all over my morning scramble, I still cannot resist a big side of tangy barbecue sauce to accompany my french fries and tofu nuggets (yes, I am guilty – I do enjoy those processed fake chicken nuggets that you can find in you organic freezer section at Kroger).

Although I am known to still down the occasional fry or chicken-less nuggets, I do try avoid the processed and high-fructose packed condiments that fill our grocery stores. Have your REALLY looked on the back of that condiment jar in a while? It’s a rather upsetting sight. Instead, I usually whip up a batch our this barbecue sauce and it usually holds me through all summer (and I participate in A LOT of grill outs every summer).

I decided to mix it up and try a new bbq sauce this time around. It’s definitely not the traditional bbq sauce you are used to (I’d suggest using this recipe if you are looking for that) but it’s a great sauce to use for special occasions. It’s a wonderful way to add new flavor to your condiments or to fancy up a side of fries at a party. The bourbon gives it the inevitable and sophisticated alcoholic aroma while the honey helps sweeten and tone it down.

I made this in my slow cooker so I could walk away and not worry about it. But it would probably be made just as easy in a saucepan by throwing in all your ingredients and letting it simmer down to your desired consistency (bet it wouldn’t take more than 30 minutes!).

Slow Cooker Honey Bourbon Barbecue Sauce

1 tablespoon olive oil
1/2 onion, diced
2 garlic cloves, minced
12 ounces of tomato sauce
1/3 cup bourbon
1/2 cup honey
1/2 cup brown sugar
1/4 cup cider vinegar
2 Tablespoons soy sauce
1 teaspoons Worcestershire sauce
dash of hot sauce, optional
salt, to taste

Heat the olive oil over medium in a small skillet. Add onions and sauté until translucent (about five or so minutes). Add in the garlic and cook for another minute. Remove from heat.

Combine all ingredients in a slow cooker and turn the slow cooker on low. Let cook for 8 hours. If the sauce is too thin after 8 hours, remove the lid and let cook down to desired consistency.

Use an immersion blender to blend into a smooth sauce or leave the small chunks of onions (they are delicious!).

Serve right away or transfer to an airtight container in the fridge for up to a week. If you’d like to keep it longer, freeze it in ice cube trays for easy access to later.

Because Nobunny is both saucy and probably a bit alcoholic (yeah - not really sure what that means either):

Sweet Potato and Mascarpone Ravioli with Caramelized Onions

1.14.2013

Did I tell you about Christmas? I received so many wonderful kitchen tools and they have been filling my free time with cooking inspiration. First, I received a Tagine which is a wonderful Moroccan clay pot that I’ve been using to cook up flavorful veggie strews. Have you ever cooked with preserved lemons? Or harissa? I had not until I discovered the wonderful world of tagine cooking and now I am hooked!

We also received a pasta maker and ravioli press. It’s a tradition for my Ma and I to make homemade pierogies once a year so I am very acquainted with their pasta machine. But to have my own?! The options are endless! I started my adventures with this ravioli. There is something so wonderful about the creamy mascarpone that pairs nicely with the sweetness of the potatoes and then the savory garlic and onions.

Before we get started I have to tell you that I did a total no-no. In my recipe, I posted a link to ANOTHER recipe so you have to [gasp] follow two recipes at the same time. I know this is both annoying and could possibly even be confusing. BUT, I promise I did it for a reason [and that reason was NOT laziness]! This was my first time making homemade pasta on my own and I am no where near an expert. Thus, I didn’t really feel like it was right trying to tell you how to make it since I am still in my learning phase of this process. And instead, I sent you to a REALLY informative and easy to follow link that I used to make the dough for this recipe. So, I know you are wondering, why even post this recipe at all? Well because the ravioli filing / combo was totally my own inspiration and I found it too damn delicious not to share on here! So, don’t be mad! And I promise I’ll hopefully have my own step-by-step tutorial on homemade pasta one day. Until then, The Kitchn is a wonderful guide. Now, let’s make some ravioli!

Sweet Potato and Mascarpone Ravioli with Caramelized Onions

For the pasta dough:

I followed The Kitc hn’s recipe found here

For the filling:

2 sweet potatoes, peeled
1/2 vanilla bean
1/4 cup mascarpone cheese
1/2 Tablespoon lemon juice
Salt

Topping / Sauce:

1 large onion, chopped
3 garlic cloves, minced
1 Tablespoon dried thyme
Salt/Pepper
1 Tablespoon butter
1 Tablespoon olive oil

Parmesan

To prep the filling: Bring a large saucepan full of salted water to a boil. Peel and dice the sweet potatoes and add to the boiling water. Let boil until a fork can easily pierce through them (about 25 minutes). Drain the potatoes and let cool. While that is cooling, slice the vanilla bean in half and scrap out the seeds. Once the potatoes have cooled, mash with the vanilla seeds (discard the pod), mascarpone, lemon juice, and salt. Set aside.

Follow the Kitchn’s recipe on how to make the dough (follow through step 8).

Once the dough is rolled out to your desired consistency, lay across your ravioli press and fill each pocket with a tablespoon of filling. Lay another sheet of dough across the top and use a heavy rolling pin to gently roll back and forth over the ravioli until its sealed. Repeat with the rest of the dough / filling.

Bring a large saucepan full of salted water to a boil. Add the prepared ravioli (only doing about 6-8 at a time, depending on how large your pot is) and let cook for 2-3 minutes or until they float. Transfer to a wire rack and repeat with the rest of the ravioli.

To make the topping / sauce: Heat the butter and olive oil in a saucepan over medium low. Add in the onions and sauté for about 5 minutes or until they become translucent. Add in the garlic, turn the heat down to low, and let cook for 30 to 45 minutes or until caramelized. Finally, add in the thyme, boiled ravioli, salt, and pepper and turn the heat back up to medium. Saute for about five minutes or until the ravioli just starts to brown.

Serve warm with shaved parmesan.

Track of the day:

Wake up with Mascarpone: Breakfast Bowl & Breakfast Sandwich

1.10.2013

Usually when I purchase mascarpone, I use it up in one sitting by making a fruit dip or smothering on top of cookies. However, this time I’ve been savoring it by throwing a tablespoon or two into pretty much ever meal. Pasta? Sure, why not!? Granola. Yes, please! blondies? Why not dip them in mascarpone? It’s been wonderful to open up the fridge and wonder “what can I douse in mascarpone today?”.

This intention has caused the creation of two delicious, quick breakfasts. I am the type of person who wakes up 20 minutes before she has to leave for work and needs a breakfast FAST. The first one is an indulgent twist on my usual morning granola and yogurt. And the second is a bit more YOLO (do you say that? I don’t actually say that…I just could not think of a better describing word. Thank you mainstream media for RUINING MY VOCABULARY).

Let me elaborate a bit more on my contrast between these two breakfasts. I have a [wonderful] boyfriend who is so skinny that you could probably see threw him when he turns to the side. This really irritates me when we eat 80% of the same foods (the other 20% is him getting a side of fries when I get a side salad) and it’s like he is getting skinnier as I am getting bigger! This is good in the aspect that it strives for me to constantly eat better as to not become the husky one in this relationship. But, at the same time and out of frustration, it also makes me want to down an entire jar of nutella when he is not looking. So this week’s breakfasts have consisted of ‘Morning bebe. Here is a big bowl of Granola / Mascarpone / Fruit that I made us for breakfast” and “Oh, you aren’t awake yet? Well I’m downing this Nutella / Ciabatta / Mascarpone sandwich before you get up” [I mean the Nutella has been in that cabinet for far too long...it could go bad soon! I'm only eating this as to not waste food...maybe...no, not really].

So, whether you are feeling like treating yourself or giving your body a good foundation for the day, one of these breakfasts should satisfy your needs. I’d suggest you whip up a batch of your own mascarpone so you can have yummy, creamy breakfasts to look forward to all week as well!

Mascarpone Breakfast Bowl

1 cup homemade granola (I used my pumpkin granola but use whatever you like)
1/4 cup fresh mascarpone
1/2 vanilla bean
drizzle of honey
fresh fruit

Slice the vanilla bean in half lengthwise and scrap out the seeds. Discard the pod and transfer seeds to small bowl with the mascarpone. Whisk until combined and then pour in granola. Top with fresh fruit and a drizzle of honey.

Mascarpone Breakfast Sandwich with Nutella & Fresh Fruit

1 slice ciabatta bread
2-3 Tablespoons Nutella or any hazelnut spread
2-3 Tablespoons fresh mascarpone
1 teaspoon cinnamon
Fresh fruit

Slice the ciabatta bread in half and spread the Nutella on one side and the mascarpone on the other. Sprinkle the cinnamon on both sides and spread a single layer of bread. Fold the two pieces into each other and set under the broiler for a minute (or until your desired warm/crispiness is achieved). Eat immediately [preferably before anyone else sees you or else you may have to make more].

Daily dose. Why wake up slowly? Let’s get this day going:

Homemade Mascarpone

1.09.2013

This post has been a long time coming. I promised myself I would make homemade cheese back on my [cringe] summer to do list. And then again [eeeep!] in the fall…and then I stuck it on my winter one. And guess what?! I FINALLY DID IT! And although making my own cheese was both enjoyable and delicious, it kind of made me hate myself more. It was so ridiculously easy to make…probably easier than 80% of the recipes on here…that it really really bugs me to know it took 6 months to get around to making it.

Before you start, make sure you have a candy thermometer and cheese cloth. It’s very important to keep the milk at a stable temperature so it doesn’t burn or not stay warmed up long enough. But other than that, you only need 2 (yes, 2!!) ingredients. Doesn’t it kind of make you mad to think you’ve spent all that money on mascarpone in the past?

Anyhow, this recipe is oh so easy! Just make sure you give yourself enough time for the cheese to strain overnight. I’ve been mixing my mascarpone into almost everything! I stuck it in some homemade ravioli, pasta, and even with my morning cup of granola and fruit! So creamy and delicious!

Homemade Mascarpone

2 cups heavy cream (NOT ultra-pasteurized)
1 Tablespoon lemon juice

In a small saucepan, slowly bring the heavy cream to a small simmer (the temperature should climax at 180 degrees and the goal is to try to keep it around there). Let simmer at 180 degrees for about 3 minutes and add in the lemon juice. Simmer for another 3 minutes and then remove from heat. Let cool to room temperature (best to just step away for a half an hour).

Fill a small strainer with several (I used 3) layers of cheesecloth and put a small bowl under the strainer. Pour the cooled mascarpone mixture into the strainer and stick in the fridge overnight (mine only strained a few tablespoons of whey but the mascarpone came out thick and creamy in the morning).

Add to your pasta, granola, or elaborate desserts! Store in an airtight container in your fridge for up to a week.

Song inspiration (classy but still a bit scandalous):

Mini Winter Fritattas with Sweet Potato, Onion, & Parmesan

1.07.2013

I’m a big quiche fan and would be lying if I didn’t mention that I was rather hesitant to get on the ‘fritatta’ bandwagon. But as I cook with eggs more and more, I realize comparing a quiche and fritatta is like comparing whole wheat oatmeal cookies and double chocolate chip cookies. Quiches are rich and full of heavy cream and eggs piled on top of a buttery crust. Fritatta is like the healthy crustless sibling to the quiche with its easy preparation and delicious vegetable filling.

Now, don’t get me wrong, I still LOVE me a cheesy and buttery quiche. But frittatas have been making their way into my daily routine more and more because of their simplicity. I don’t have to spend time making a crust or hoping I have heavy cream on hand (which I usually don’t). I can just stick in whatever vegetables I may have on hand and whisk up some eggs. So simple!

(more…)

Homemade Pumpernickel Loaf

1.03.2013

As I mentioned yesterday in my post on Pear, Brie, and Spicy Brown Mustard Grilled Cheese, this is the first time I have ever tackled making homemade pumpernickel bread. I was pleasantly surprised by the flavor complexity that went into this bread. Whoever first invented this must have either seriously known what they were doing or was trying to clean out their kitchen cabinet in the form of throwing everything into a loaf of bread. I like to think it may be my second theory.

This bread is not for the impatient. It has 2 rising cycles so I recommend whipping this up on the weekend when you are planning to be hanging around the house anyways. Or even if you weren’t planning on hanging out around the house all day maybe this can be your excuse? Don’t want to go visit that weird uncle you’ve been putting off seeing in St. Louis? Tell him you’ve got some bread to make that just can’t wait another weekend. He will…probably not understand but at least you’ll get some amazing bread out of it and your home will smell like a fresh bakery!

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Pear, Brie, & Spicy Brown Mustard Grilled Cheese on Pumpernickel

1.02.2013

One of my 2013 goals was to eat less processed food so I started my new journey today with some homemade bread. And not just any homemade bread – pumpernickel bread! Have you ever made pumpernickel bread before? I always knew that the flavor was complex but I was blown away by the flavor profile of this bread. We are talking coffee, chocolate, cornmeal, and molasses all going into this wonderfully delicious loaf. I’ll be posting the recipe for the bread tomorrow so make sure to check back if you are interested in making your own!

As for today? How about a seriously dangerous grilled cheese recipe? Like peanut butter and jelly, pumpernickel bread and spicy mustard were made for each other. There is something about the tangy mustard that lightens up the complexity of pumpernickel perfectly. Then throw in some sweet pear and melty brie? Irresistible! I thought keeping brie around the house was hard enough…now with this sandwich option it is going to be straight up impossible.

This recipe is like the winter version to my fall Apple, Brie, Arugula and Fig Grilled Cheese but with a bit more tang and less sweet. It still hits the spots with the salty/sweet pulling at your tastebuds and leaves you wondering why you would ever make a grilled cheese without brie again.

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A Look Back at 2012

12.31.2012

No food post today. Just a small reflection 2012 and thoughts on opening the door to 2013. 2012 was a year of change…for both the better and the worse. I graduated from Indiana University, moved in with Wyatt, scored a full time job working with indie rock music, adopted Tuko, and continued to blog almost daily here on VV.

Graduating from college was both exhilarating and a let down. I had spent my whole life dreaming of moving away and going to school but graduating made me realize that I probably should have dreamed bigger. I came out of college feeling lost and restless and full of doubt. Scoring a full time job out of school should have probably made me proud but instead it left me feeling empty and wondering if this was the climax of my life. It’s been six months since I graduated and I am in a much better place then I was but am still hoping 2013 will bring a bright and fresh outlook.

Despite being filled with so much doubt, 2013 was also an amazing year of learning and discovery. We had wonderful year raising our oh so hyper puppy Tuko, I took up yoga, many friends moved away and I met many new ones, we moved into our first official ‘home’ for me to decorate all by myself, we finally adventured to the southwest, and my cooking and photography continued to grow.

As we move into 2013, I am hoping for more adventure and new discoveries. I tend to make goals every season but still wanted to make a few 2013 resolutions…here is what I’ve got so far:

1. More adventures close to home

2. Less doubt, More Risk

3. Less processed foods

4. Work on photography

5. Keep moving forward & always improving

6. Continue to surround myself with positive people

Hope everyone rings in the new year with their favorite people. And I hope you continue to follow VV in 2013… I’d like to think it’s only getting better every day! Annnnd to end the post, here are a few favorite photos from the year:

Vegan Gingerbread Biscotti

12.21.2012

And its time to push on with the holiday baking! Yesterday I posted about those beautiful candied orange peels and last week there was the Peppermint Dipped Brown Butter Shortbread cookies…and now I’m here again with some biscotti! Are you sick of all the sugar yet? Yeah, me neither!

This is a perfect accompaniment to your morning cup of coffee [or tea] for you to enjoy on your lazy holiday mornings. They are firm but soften up beautifully when dunked in a big cup of coffee and give a wonderful gingerbread flavor tint to your cup of joe! I topped my biscotti with frosting since I had just made some for sugar cookies but feel free to drizzle with chocolate or caramel or whatever you are feeling!

Vegan Gingerbread Biscotti

adapted from Isa Moskowitz

1/4 cup molasses
2/3 cup sugar
2 Tablespoons ground flaxseed
1/2 cup coconut oil
4 Tablespoons of unsweetened almond milk
1 teaspoon vanilla extract (I used my homemade stuff)
1 3/4 cup of flour
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Preheat oven to 350 degrees and grease a baking sheet.

In a large mixing bowl, whisk together the molasses, sugar, flaxseed, coconut oil, and vanilla extract. In a separate bowl, combine the flour, cinnamon, nutmeg, baking powder, and salt. Pour the dry ingredients into wet and stir until combined and crumbly. Finally, add in a the milk a tablespoon at a time until the dough comes together (you want to keep the dough on the dry side so you may not use all 4 tablespoons).

Roll the dough out into a 11 inch by 4 inch long and place on greased cooking sheet. Cook for 30 minutes or until the edges just start to brown. Remove from oven and let cook for an hour.

Reheat oven to 325 degrees and use a sharp knife to cut diagonal strips into the biscotti log. Turn the pieces so that the inside part is facing up (this will help dry out the middle) and stick back in the oven for 20 minutes. Let cool completely to reach that desired crispiness.

Candied Orange Peels

12.20.2012

If you live in the Midwest (like myself), you may be bracing yourself for the big Draco Storm (when did they start naming thunderstorm? I get naming hurricanes and tornadoes but T-storms?) that is planned to hit within the next two days. We had our first wave last night with constant rainfall all night long. What does this mean? It’s time to lock myself in the kitchen and get Christmas baking!

This is the first time I’ve ever made sugared peels and I was pleasantly surprised with the process. Yes, it takes awhile but it’s not labor intensive at all and is a super easy project to have on the side while you bake up other Christmas goodies.

I made these to go into a little gift box that I’m making for Wyatt. He loves getting an Old Fashioned cocktail when we go out for fancy dates so I thought it would be fun to make him a little kit for home. I’ve included a nice bottle of bourbon, bitters, some fancy maraschino cherries, and now these homemade orange peel. Even if these peels are too sweet for him to put in his cocktail, I’ll enjoy the extra touch of sugar when he makes mine!

I highly recommend using organic oranges for this. Since you are using the peel any sort of pesticides used to grow the fruit will have seeped onto the peel…better to be safe than sorry!

Candied Orange Peel

4 organic oranges
3 cups sugar, divided
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves

Start by cleaning and scrubbing the oranges very well to scrap off any dirt. Next, cut through the orange in four different sections by slicing into the peel and pith but not going all the way through. Peel the oranges and set the insides aside for a different use (my “different use” was munching on them for an after dinner snack and again for breakfast).

Add the orange peels to a saucepan and fill with water until they are all covered. Bring the water to a boil over medium high heat and then reduce to a simmer. Let simmer for 20 minutes and remove from heat. Strain the water and let the peels cool until they are okay to touch.

Okay, this is the trickiest part! It’s time to remove the pith from the peels (the white part) or the end result will be tart. I used a spoon and scrapped off the pith as much as possible (don’t feel like you have to get the white part COMPLETELY gone but the more you scrape away the sweeter they will be). Cut the orange peels into long, thin strips.

Next, add 2 cups of sugar and 1 cup of water to a small saucepan. Bring to a simmer over medium heat and stir often until the sugar has dissolved (about five minutes). Add in the orange peels and let simmer for 40 minutes. Remove from heat and let the peels cool in the sugar water (I let them cool for about an hour so they could continue to absorb the sugary syrup).

Once cooled, combine 1 cup sugar, cinnamon, nutmeg, and cloves in a shallow dish. Using a fork or slotted spoon, remove the peels (one at a time) and dip in the sugar mixture. Transfer to wax paper and repeat with the rest of the peels. Let them sit out at room temperature overnight to harden.

Enjoy as a snack or dessert or in your next fancy cocktail!

Homemade Grenadine // Tequila Sunrise + Shirley Temple

12.13.2012

Okay, I have a confession to make. I grew up on Shirley Temples. Any fancy occasion that I was out with my family and my Grandma would order her ‘Manhattan’, I would proudly announced my ‘Shirley Temple’ drink order. They would bring it out in a fancy cocktail glass and it would be garnished with a few cherries. Ah, I felt like such a sophisticated ten year old.

But this is where my confession comes in. I went the first 23 years of my life thinking that grenadine was cherry flavored syrup. Wrong. How can you blame me? After all, they did always garnish those Shirley Temples with cherries! It’s actually pomegranate syrup! Who would of thought I was so health trendy in my tweens? If only I knew French then I would have known that grenade means ‘pomegranate’. Ah well. Silly me.

Anyhow, so I’ve been on a drink kick lately. More specifically, I’ve been on a booze kick (see Boozy Stout Brownies, Cranberry Mojito, etc). And my fascination with simple syrups started this summer when I first whipped up that delicious Sparkling Blackberry Lemonade. And then the Rosemary Lemonade. and then the Lemongrass cooler. and so on. You get the point. So when I found out that grenadine was just an over-produced, over-sugared version of pomegranate simple syrup….I knew I had to try my own.

If you are use to making your own simple syrups, you will notice that this process is a bit different because we are starting off with pomegranate juice instead of having the fruit boil and steep into a juice. But anyhow, it’s not complicated and more on that later. Oh! And last thing – don’t wear white while making this. The juicing part is both fun and messy.

Homemade Grenadine

method adapted from Reclaiming Provincial

2 pomegranates
1 1/2 to 2 cups sugar (depending on how sweet you like your syrup)

First, the fun [and messy] part! Making the juice. I used a citrus squeezer and sliced the pomegranates into quarters to juice them. You could use a hand held squeezer if you have it or even a zip lock bag (break the seeds up as much as possible and then strain out the seeds). The goal here is to get as much juice out of the pomegranate without 1. breaking the tiny white seeds within the red seeds because they will release a bitter flavor (hence why a blender wouldn’t work) and 2. separating the juice from the tiny seeds and whites of the pomegranate. If you don’t have a juice squeezer, this may take some creative thinking on your part but it’s not impossible. Using my citrus squeezer yielded about 2 cups of juice from 2 pomegranates so try to achieve around that amount.

Next, transfer the juice to a small saucepan and add the desired amount of sugar (I started with a cup and a half). Bring to a boil over medium heat and then immediately remove from heat. Stir until all the sugar is dissolved (if it has not dissolved already). Let cool completely then transfer to an airtight container and store in the fridge.

Annnnd, in case you were wondering what MY favorite ways are to use grenadine are…

Shirley Temple

1 ounce grenadine
2 maraschino cherries
ginger ale or lemon-lime soda

Place the grenadine and cherries in a glass. Fill the remainder of the glass with ginger ale / soda and enjoy!

Tequila Sunrise

2 ounces tequila
2 ounces grenadine
Orange Juice
maraschino cherry or orange slice, for garnish

Place grenadine and tequila in a cocktail glass. Fill the remainder of the glass with orange juice. Garnish with cherries or orange slices.

Peppermint Dipped Brown Butter Shortbread

12.11.2012

We put our tree up the Saturday after Thanksgiving but my Christmas spirit didn’t really kick in until I whipped up these cookies. There is something so calming about waking up on a sunny, snowy day and hiding from the cold in your warm kitchen with the lingering smell of butter cookies. We haven’t had any snow yet here but the weather was certainly chilly enough for me to stay inside and bake this past weekend.

We had a few friends over on Sunday night to watch ‘Christmas Vacation’ and I made these cookies to go with it. Nothing like a Christmas comedy and overloading on sugar to get you ready for the holidays! The movie put me in the spirit and I am now ready to Christmas shop, wrap gifts, and drink peppermint lattes. Hmmm… if only my family would tell me what they want already….

Peppermint Dipped Brown Butter Shortbread Cookies

2 sticks of butter (1 cup), divided & at room temperature
1/3 cup brown sugar
1 1/2 cups all purpose flour
1/2 teaspoon salt
1 box of peppermint candy canes, unwrapped and crushed
8 ounces of white chocolate

Start by browning half (one stick) of the butter. Place butter in a small saucepan over low heat and let cook until small brown flakes form. Stir often so the bubbles don’t bubble over the pan or so that it doesn’t burn. Once the butter has browned, immediately pour it into a glass cup and let cool completely.

Beat together the butter (browned and regular) and the brown sugar. Next, add in the flour and salt and continue to beat until a thick ball of dough forms. Wrap dough (with parchment, wax paper, etc) and let chill for at least 30 minutes (this will help keep the dough together).

Once chilled, transfer dough to a floured surface and roll out to about 1/2 inch thick. Use a biscuit cutter or the top of a round glass to cut out circular shapes. Transfer to a greased cookie sheet and repeat with the rest of the dough.

Preheat oven to 350 degrees and place the cookies in the fridge to chill for 10 minutes while the oven preheats (this will help the cookies keep their shape). Cook cookies for 15 minutes or until they are golden brown around edged. Let cool completely.

Crush the peppermint candy canes anyway you see fit. I put mine in a ziploc bag and went to town using a meat tenderizer (also known as the kitchen hammer!) until they were in tiny pieces.

Melt the white chocolate in either your microwave or over a double boiler. I don’t have a microwave so I used the double boiler method which consisted using one saucepan inside the other and letting water simmer under the first pot while I constantly stirred the white chocolate over it until melted (this was a terrible explanation. If it is your first time using a double boiler, use this as a reference). Once melted, dip half the cookie into the chocolate and then roll in the peppermint chunks. Place on wax paper (this prevents sticking) and repeat with the rest of the cookies. Let cookies chill in fridge for 15 minutes or until the chocolate has hardened.

Enjoy with a peppermint latte or some eggnog and baileys!

Searchable Saturdays

12.08.2012

Oh man, I have not been this excited for a free weekend in a long time. This week was super exhausting and I can not wait to spend today getting my life back in order and (of course) cooking up some delicious things in the kitchen.

Here are a few links I found inspiring this week…

1. Making some holiday treats for friends? Here are some adorable gift tags to jazz them up!

2. I’ve been intrigued by making cocktails lately and am working on making some bar staples. Has anyone had any experience with making homemade bitters? I am thinking about trying out these Fig Orange bitters? What about homemade Maraschino Cherries.

3. I stumbled upon this super comprehensive guide to doing your own screen printing. New winter project? Why not?!

4. VV was on TheKitchn again (YAY!) this week. The link is here (along with several other tasty recipes!) if you want to check it out.

5. Love the style of this recipe card on how to make Midnight Milk Punch!

6. Scared you might eat all that Trader Joe’s cookie butter with a spoon the night you get it? Turn it into cookies and share with all your friends!

7. Drank all the alcohol in your house during that little get together you had last Friday? Here is a great article on substituting when recipes call for alcohol!

Well, I’m off to start my day. Going to take this cold/wet weather as a sign to be productive. Christmas shopping time? I think so! Hope everyone has a fantastic weekend.

Cheddar Corn Biscuits

12.05.2012

How has your week been going? Mine has been fine but I know it’s been a little quite around here. I’ve done a bit of traveling this week and have more to go which is a nice change of pace but can also be exhausting. It’s the type of exhausting that makes me want to just curl up on the couch with my leftover chili and watch Veronica Mars (corniest 90s show ever but we are addicted) all night. Sorry VV, you take up too much energy for me right now.

But I promised and I usually like to be a girl of my word. So here I am! And as I promised, here is the buttery and addictive biscuit recipe that complaints that healthy Black Bean & Wheatberry Chili recipe perfectly. If you missed the chili recipe, it’s featured on The Kitchn today so hop on over and check it out!

We even used leftover biscuits to make biscuits and gravy with Wyatt’s favorite Sage Gravy! Mmmmm. And I have a feeling that breakfast sandwiches are in our very VERY near future. Breakfast for dinner? Well hello evening plans!

Cheddar Corn Biscuits

2 cups all purpose flour
1/2 cup cornmeal
1/2 teaspoon salt
1/8 cup sugar
1/2 teaspoon black pepper
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1 cup frozen corn (or fresh!)
1/2 cup cheddar cheese, grated
2 green onions, chopped
1/2 cup butter (1 stick), cubed
1 cup buttermilk (I made my own out of the milk I had on hand)

Grease a baking sheet (it may take 2 sheets depending on how thick you make the biscuits). In a large mixing bowl, combine the flour, cornmeal, salt, sugar, black pepper, baking powder, and baking soda. Next, add in the butter and use your hands to incorporate the butter into the dough until it resembles a coarse meal.

Next, fold in the cheese, onions, and corn. Finally, add the buttermilk and mix until just combined (don’t over mix or the dough will become tough).

Transfer dough to a slightly floured surface and roll out to about an inch thick (more or less depending on how you like your biscuits) and use a cookie cutter or glass to circle cut outs. Transfer to prepared baking sheet and repeat with the rest of the dough.

Stick the cookie sheet (with the prepared dough) into the fridge and preheat the oven to 375 degrees. Let the biscuits chill while it is preheating because the cold butter will help to make the biscuits flakier.

Bake for about 25 minutes (mine took 30 but my oven ALWAYS takes longer than what a recipe recommends so check often).

Serve warm with soup or gravy or by themselves with a little butter!

Black Bean & Wheatberry Chili

12.03.2012

Morning, Morning. Can you believe it is already December? It sure does not feel like it. I don’t know about where you live but I’m located in the Midwest and we are suppose to have some 70 degree weather today (such a weird introduction to winter…). Not that I’m complaining but I would have considered making something a little more…light and refreshing had I known it was going to be so warm. Ah well, this chili is oh so delicious regardless of the temperature.

I’m not going to lie. I am really proud of this recipe. It’s packed with so much nutrients I can hardly wrap my head around it. We are talking loads of protein, fiber, vitamin C, iron, potassium, vitamin A, etc etc etc. The list goes on and if you make the beans from scratch… this chili is packed full of fresh and non-processed foods as well. I’ve never felt soooo good about gobbling down a bowl of food. And not to mention, it is absolutely delicious. The wheat berries give it slight chewy texture while the cocoa powder (learned that trick thanks to a very good friend of mine) bring a new complexity to the flavor.

Oh and don’t worry! If my over zealous attitude towards super healthy eating is freaking you out – I made some oh so irresistible Corn Cheddar biscuits to go with packed full of two sticks of butter and loads of gooey cheese [recipe on that to follow tomorrow!]

This recipe is vegan (unless you add cheese and sour cream) and makes about six serving. You could even double the recipe and plan to have leftovers for lunch the rest of the week.

Black Bean & Wheatberry Chili

adapted from Eating Well

1 Tablespoon olive oil
1 yellow onion, chopped
1 bell pepper, chopped
2 carrots, chopped
4 large garlic cloves, minced
2 teaspoons cumin
2 teaspoon chili powder
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups black beans, cooked (I used dried but feel free to use canned)
1 24 ounce can of diced tomatoes, undrained
2 cups vegetable broth (I used homemade)
2 teaspoons cocoa powder
1 1/2 cup cooked wheat berries, cooked*
Juice of 1 lime

Avocado, optional
sour cream, optional
cilantro for garnish, optional

Heat olive oil over medium in a large pot. Add in the onion, carrots, bell pepper, chili powder, cumin, garlic, salt, and pepper. Cook for about 7 to 10 minutes or until all the vegetables has softened. Next, add in the tomatoes, broth, black beans, and cocoa powder. Bring the chili to a bowl, cover, and reduce to a simmer. Let simmer for 30 minutes. Add wheat berries and let cook for another two minutes.

Remove from heat and squeeze in lime juice. Serve with garnish options (avocado, sour cream cilantro, plain yogurt, etc).

*To cook 1 1/2 cups of Wheatberries: Rinse 3/4 cup of berries and letting them simmer for 45 minutes or until softened.

Searchable Saturdays

12.01.2012

Okay, let’s try something different. So I’m a visual person and there is a good chance that you are too. I resisted using photos in my Searchable Saturday’s posts for a long time because 1. I feel uneasy about using other people’s work and like to try to keep it strictly original around VV and 2. I am very particular about all the photos being uniform and the same size, shape, etc.

But you know what? Screw it. There are some REALLY gorgeous photos from the links this week and I’m going to show them off.

1. Already prepping for the Holidays? Me too! Click here are some beautiful (and free!) printable gift tags for all your holiday gifts!

2. I call myself a baker but have never made a pie with a lattice top. Shameful? Probably. Perhaps this tutorial is just what I need to push my baking boundaries….

3. This week I have been enormously inspired by Cannelle et Vanille’s food photography. As I continue the journey to find my aesthetic and grow my photography, I’ve noticed (thanks to Pinterest) that I am drawn to “busy” food photography overloaded with colors, shapes, and textures.

4. I’ve been craving some DIY projects in my life. Adding making this geometric garland to my weekend goals!

5. Don’t know the difference between bread and pastry flour? Check out this great quick flour reference for all your flour needs!

Well, I hope everyone has a fantastic weekend! I’m off to pick up my winter CSA box…

November Wrap Up

11.30.2012

…And there goes another month. Isn’t it crazy how fast time seems to be going by? Thanksgiving has come and gone, the Christmas shopping is underway, and holiday cookies are on the mind. How about a quick recap of the past month before we jump into cookie cutters, green/red sprinkles, and chocolate covered everything?

Some favorite highlights from the past month:

1. Rosemary Vegetable Soup with Rustic Bread – Fresh bread and a hearty vegetable soup. Cannot think of a better way to bring in the cold evenings.

2. Cranberry Mojito – Festive and delicious! This drink was the perfect starter at our Friendsgiving party.

3. Pumpkin Dog Biscuits – Tuko turned 1 so I had to spoil the crap out of him with homemade biscuits and a new sweater. Believe me, I will be making these again very soon for Christmas gifts for all the adorable pups in my life.

4. Dark Chocolate Raspberry Espresso Scones – they were an extra amazing breakfast treat! The flavor was rich and complex with a flaky texture that was pretty much irresistible!

And that sums it up!

Moving forward… here are a few winter goals I am planning to tackle in the dark, cold months ahead:

1. Make homemade ricotta cheese (this has been on my list forever and I am going to do it this time!)

2. Get into a morning yoga routine

3. Make more homemade salad dressings

4. Work on my photography skills // work on lighting

5. Learn basic CSS (or at least enough to get my logo up in that corner where the V is!!)

6. Get into Twitter

7. Make homemade cleaning supplies

Okay, that is a start. Should keep me busy for awhile [I hope]. What you are hoping to accomplish this winter?

Sesame & Poppyseed Crackers

11.23.2012

…And it’s over. All the planning, cooking, over-eating, and family time is done. Now…time for a detox. Haha, Just kidding! Time to start planning for December holidays!

These crackers are awesome with some homemade hummus (sweet potato hummus recipe to follow soon!), baba ganoush or with that leftover brie from Thanksgiving (who are we kidding…who ever has leftover brie?!).

Anyhow, these make several dozen so plan to serve them at a holiday party (Ugly Sweater party, anyone?) or nibble away at them slowly as long as they are stored in an airtight container for up to two weeks. Easy, right?

Also, feel free to get creative with the seed combinations. I used Sesame and Poppy because that is what I had on hand but feel free to use all sesame or flaxseed or sunflower…whatever you are feeling!

Sesame & Poppyseed Crackers

adapted from Salty Snacks

2 cups all purpose flour
1/8 cup poppy seeds
1/8 cup sesame seeds
2 teaspoons baking powder
1 teaspoon salt
1/2 cup water
1/4 cup olive oil

Preheat oven to 375 degrees and lightly grease a baking sheet.

Combine the flour, seeds, baking powder, and salt in a large mixing bowl. Make a well in the center of the dry ingredients and add the water and olive oil. Fold dry ingredient into wet until combined (don’t overmix or it’ll become tough!)

Roll out in sections (I divided my dough into 4 parts) using either a rolling pin or your pasta maker. If using rolling pin, I would just roll as thin as possible or until desired thickness. Cut squares out of the dough using a cookie cutter and move prepared squares to the baking sheets.

Working in batches, cook for 12 minutes or until browned and crisp. As this round is baking, prepare more crackers with the rest of your dough. Repeat until all the dough has been prepared and cooked.

Let cool completely, serve with dips, or transfer to an airtight container for up to two weeks.