Peachy panzanella with cherries, nectarines, plums, basil, burrata, toasted rosemary bread, and a champagne vinegar dressing for the entrée (by @whatsgabycookin), paired with an everything-but-the-kitchen-sink salad. Grilled peaches atop vanilla ice cream for Z’s birthday dessert. 🍑🥗🍨 Wearing my new @seasonsofvintage dress for a #truevintageootd . ❤️🌷💜
Sunday’s are to cook something fancy and elaborate for breakfast for all those who are home to spend the weekend with family.. my work doesn’t give me all weekends with family but whenever I get a chance it’s time to spoil everyone at home with choices . We have our fridge stocked with blueberries @driscollsberry and cherries and what best way to use them then pancakes for breakfast. I used 1 cup all purpose flour
1 cup quinoa flour @urbanplatter.in
1/2 cup yogurt @epigamiayogurt
1 vanilla bean or 1 tsp extract
1/4 cup honey
2 tbsp shredded unsweetened coconut @bobsredmill
Pinch if salt
Mix everything well . Add some water to make a thick batter. Add a tbsp of butter if you are not counting calories . Add 1/2 tsp soda bicarbonate mix and keep aside for 5-7 min till bubbles start appearing. Pour over a thick skillet spread choice of berries blueberries, raspberries or chopped cherries . Cook both side serve with honey, fruits, almond butter, berry compote or choice of jam and whipped cream. Have a berry berry beautiful weekend with your loved ones. Eat, Exercise , laugh , share , talk , cuddle , hug tight and live every moment like there will be no tomorrow.
Simmered Beans with Salsa Verde Crumbs and Persian Cucumber Yogurt from “Salt Fat Acid Heat” by @ciaosamin. Let this mish-mash of a recipe serve as evidence that this book will give you the courage to improvise in the kitchen. Feeling inspired by the simplicity of instruction for Simmered Beans (“cover with water and simmer until tender”) and their potential pairings (Sprinkling Crumbs and Herb Salsa) I decided to fuse the three together. After soaking dried chickpeas overnight, I simmered them with a large palmful of salt, a few smashed garlic cloves and fresh thyme. I’ve booked dried beans before, but never thought to add herbs to pot. It gave the chickpeas an incredible depth of flavor. They would have been delicious all on their own, but why stop there. I tossed fresh bread crumbs with olive oil, salt, and ground toasted cumin seeds and baked them until golden and crunchy. The fresh herb salsa was a cinch: onion, red wine vinegar, parsley, salt and oil. Mixed with the breadcrumbs and salsa, the chickpeas transformed into a Mediterranean-inspired dish. The only thing missing was a dollop of something creamy, hence the Perisan yogurt (I love the plain Greek from @kitehill) mixed with plump raisins, diced cucumber, walnuts, parsley and fresh garlic. The cucumber yogurt was so tasty and would be N excellent addition to pita and/or a simple cucumber tomato salad. This is for my Instagram cookbook club #appetiteforhumanity .
Inspired by her hero/aunt & the fact that she has never really liked the taste of meat, our 6 year old is taking strides into the land of vegetarianism. I’m fully supportive of that choice, but she knows that she can’t be a “cheese and crackers” vegetarian. So our formerly quite picky eater is really becoming more adventurous with her veggies. Last night, we ate at @littlebeettable. She and I chose a whole bunch of starters to try. Sadly, I couldn’t get her to try the cauliflower hummus (she had her heart set on edamame hummus from a place down the street) or the Brussels sprouts (my favorite! Come on, kid!). The carrots were deemed too spicy and caused a mini-meltdown (likely also fueled by too much excitement & not enough good sleep lately). But, she devoured the almonds with madras curry, telling me repeatedly how they were like candy. And she gobbled down raw carrots, cauliflower & radishes along with a whole roasted sweet potato. For dessert, they had hot chocolate made with almond milk (got that elsewhere). So, all in all, it was a win, and I enjoyed all the veggies she didn’t! #eeeeeats#meatlessmeals#eatyourveggies#vegetarian#vegetariansofinstagram#vegetariankids#eatingwithkids#diningout#chicagogram#thefeedfeedvegetarian
Sundays are my days. Houston mornings pass in soothing solitude as I chop, mince, tear, sample, sip and savor, prepping food for my family who bring uproarious laughter and mild chaos as soon as the kitchen door opens when they get back from church. My cooking is rewarded by spending the next few hours giggling at every story shared by my grandmother.
Today’s menu: •Salad with local greens from a Houston farm, avocado, roasted beets, apple, cucumber ribbons, feta, and green onion with an orange garlic dressing and edible flowers. •Artichoke dip with fried sage leaves, hella lemon zest, Gouda, Romano, garlic, etc. on fresh salted rosemary sourdough from Wheatsville. •Oaxacan hot chocolate infused with cardamom paired with pecan coffee bread for a mid-afternoon, pre-food coma dessert.
Check out my stories for a step by step of how I made this amazing walnut, raisin and dill relish. It goes beautifully with roasted potatoes, lentils, on top of grilled vegetables, or just eaten plain like this 😎 recipe adapted from @bonappetitmag
Still thinking about this watermelon caprese I threw together last week...this is a perfect summer side! All you need is watermelon, tomatoes, basil, mozarella, good olive oil and sea salt. That's it. NO baslamic. No lemon. Just fresh summery produce shining.
Meatless Monday coming AT YA 💥
I've been meaning to try making lentils, but was intimidated by my limited experience with them. Finally picked up a bag from @traderjoes which I used to help ease me into the world of lentils. I'm v proud of myself.
Red lentils following the directions on the back of the bag using white wine, vegetable stock, red pepper flakes, garlic, olive oil, tomatoes, mushrooms and some Parmesan cheese. They we're pretty hearty with the addition of the mushrooms to give some #umami flavor and the white wine was a must.
Alongside that I had made some farro tossed in olive oil, lemon, capers, and garlic powder.
What is on your list of foods you want to try to tackle in the kitchen?
I’m deviating a bit from this month’s cookbook to talk about the “Fat” in Salt Fat Acid Heat by @ciaosamin, but using @Ovenly’s savory scone recipe as an example. Everyone has a favorite biscuit/scone recipe and Ovenly’s is mine because it yields a perfectly soft, tall, flaky dough every time. Let’s apply the principles of fat to discover why! The key is working with cold ingredients. When making scones or biscuits, you want to work with cold fat in order to achieve a dough that is tender. Butter contains water, and when it softens or melts, that water is released, binding it to the flour and causing the gluten to develop which in turn makes the dough’s layers stick together. Sticky layers = a dense, chewy scone. Working with cold butter inhibits gluten development. Those little bits of cold butter will release steam while baking, creating pockets of air that will make a fluffy, flaky interior. Cold liquid fats too, like heavy cream, help to bind the dough and coat loose flour with their fat to achieve tenderness. Ovenly even advises cubing and then freezing the butter for 10 minutes before working it into the dough, as well as freezing the prepped scones 15 minutes before going into the oven. Today I threw some toasted pecans into the dough, but my favorite addition is chives or scallions. Either way they are infinitely adaptable (try herbs, dried fruits, nuts, chocolate or even cheese), super reliable and always delicious. And all thanks to cold fat! This is for my Instagram cookbook club #appetiteforhumanity .
#saminnosrat#saltfatacidheat#howtocook#cookbookclub#instagramclub#sfvegetarian#philly#whatvegetarianseat#food52#thefeedfeed#thefeedfeedvegetarian#bonappetit#cooksillustrated#sfeats#vegetarianrecipes#bonappetitmag#sfcook @ovenly #ovenly#ovenlycookbook#ovenlys#scone#biscuit#science#cookinglesson ##cookingschool#pecanbiscuits#southernbiscuits
The perks of being stationary for the first time in 3 weeks: Central Mexican flavors ready to burst forth from my stovetop and sneak their way into my daily diet. Sweet potato and arugula nest for a runny egg with a side of jicama, mango, and persimmon topped with a tamarind, chile, and balsamic sauce. Of course, a cup of organic Oaxacan coffee with butter completes the soul. ☕️🍳🍠 #yolkporn#brunch
As Norridge grows, we’re realising it expands way beyond porridge. Porridge is our foundation, the heart of what we do, but more and more we are discovering and exploring our love for flavour, seasonality, and produce. For us, cooking in the evening is our chance to relax and experiment and bring these things together. The results of tonight’s experiment were particularly delicious: smoked sea salt roasted butternut, red onion and chunky garlic, with orzo pasta and sea salt and butter wilted spinach, topped with balsamic glaze, parmesan and chopped hazelnuts, with a side of warmed @bread_source sourdough drizzled with olive oil. A super easy weeknight dinner, with enough leftovers for lunch tomorrow.
Pasta alla Puttanesca from “Salt Fat Acid Heat” by @ciaosamin. Sometimes all you want is effortless spaghetti. This puttanesca sauce serves as a valuable exercise in using various sources of salt to layer and build upon flavor. Begin simply with good olive oil, onions and a hefty pinch of salt. Once soft, the onions are pushed aside to make room for minced garlic and salted capers (my substitute for the anchovies). Plump tomatoes and fresh basil are incorporated, then allowed time to break down. Once juicy and fragrant, a good amount of olive oil is added to emulsify the sauce, making it rich and even more flavorful. Just before blending it all, more capers and cured olives are added in. I found that the tomato sauce needed an extra pinch of salt at the end to give it that "zing". Ultimately, you want the resulting meal to taste "salted, not salty". When adding granular salt, it's important to consider other sources of saltiness that will be added later so as not to over salt a dish. Except pasta water! As Nosrat says, pasta water should taste like the summer sea. It's incredible how a pot of saline transformed the bucatini! Such a homey and satisfying dinner; simple in preparation, yet complex in flavor. This is for my Instagram cookbook club #appetiteforhumanity . .
What's for dinner on this meatless Monday? Loaded sweet potato fry nachos!! My mouth is watering just describing this! Ok here goes: roasted cauliflower and sweet potato cut into fries and mixed with olive oil and TJs taco seasoning. After brown and crisp sprinkle black beans and shredded Monterey Jack cheese (or any cheese you prefer) and put back in the oven to melt. Make some guacamole and a salsa with chopped tomatoes, jalapeño, canned green chillies, cilantro, and lime juice. Spicy, creamy, crunchy, fresh! That's how we do meatless Monday 😉
✨Buzzy Beauty Coffee Blend✨
This little darling blended drink was a complete accident/ result of me rushing around trying to pull some ingreds together w/ the random things I have left in my pantry. And I loved it! ✨It’s also inspired by my trip to @clovernewyork. It’s a mix of cashew milk and a wee bit of coffee, cinnamon, maca, 1/2 banana, collagen, nut butter (optional), flax, vanilla extract and plenty of ice — blended up! 🌞 This tonic has many benefits for skin, nails, hair strength and health, energy and will aid digestion, as well. 😋😋