There are few things more satisfying than a warm, soft, homemade loaf of bread. This particular bread, though; oh my gosh, it blew me out of the water. My sister and I made this last week when her flight was cancelled and she got snowed in, giving us an extra day to hang out together. I looked outside in the morning, and couldn’t see a thing – it was a complete white out from my window, and that meant a day working from home and a baking project were in order. We searched online for something fun to make, and came across this recipe from King Arthur Flour. We set to work baking this bread, ate it alongside our salmon and asparagus for dinner, and felt pretty darn proud of ourselves for our snow day accomplishments. The bread is beyond incredible when warm, straight from the oven – it’s buttery, soft, and filled with the savory flavors of rosemary, basil and garlic. It’s truly bread-heaven.
Are you in need of some snack-spiration? A little meal-time revamp? Well, you’re in luck. I’m here to help with sweet potatoes for every occasion. I find sweet potatoes to be incredibly versatile and they’re truly one of my favorite ways to consume carbs. Seriously, though, sweet potatoes are cheap, readily available, nutritious, and as we’ll see today, can be dressed up with all sorts of different flavor profiles. Let’s dive in, shall we?
Happy National Pink Food Day! We’ve celebrated previously here, and here, but this new recipe is one I’m particularly excited by. If you’ve been following along, you already know I love beets (see also: beet hummus and smashed chickpea sandwich with beets), but getting the chance to turn them into this magenta sauce was incredibly satisfying. I mean, can you even believe how pink the sauce turned out? And I promise, the color isn’t photoshopped at all – that’s pure beet juice power right there!
It’s no secret that I don’t cook a lot of meat. I actually counted the recipes on my blog. There are 49 entree & appetizer recipes on this blog. 37 of those are vegetarian. Only 6 recipes on the blog actually need meat to be what I would consider successful (i.e. Spicy Orange Glazed Chicken). One of my New Year’s resolutions was to learn to cook more meat. Not really because I feel I need to eat more meat. I’m plenty happy with my chickpeas and quinoa, but I do think not being afraid of raw meat is a good life skill to have. So today, I decided to share my newly discovered go-to way to cook chicken, along with a simple sauce/ marinade that’s super adaptable so you can make it work with whatever you have in mind for the week.
Hellooo! And Happy New Year. It’s been awhile, hasn’t it? Sorry about that. I didn’t mean to leave you Guac-less for so long, but the Holiday season always seems to get away from me. But I’m back, and ready to scarf down these sweet potato noodles every chance I get. This recipe looks rather virtuous doesn’t it? Let’s pretend I did that for all you resolution makers, and not because I was testing out my new spiralizer that I got for my birthday last month.
Approximately one and a half years ago, my apartment reached capacity for kitchen gadgets. And yet, somehow I decided I could make one more exception, and asked for a new spiralizer for my birthday. Let me just say, it’s even better than I could have expected. In case you’re not familiar with the gadget, I’ll enlighten you. Very simply, it’s a tool that turns your food into spiral shaped noodles. In my case, I used it to make these delicious sweet potato noodles. Covered in avocado, the noodles make a dinner that’s easy enough for Monday night, and fancy enough to be a guest-worthy dinner.
Perhaps the last few weeks have also left you in need of some good old fashioned comfort food. Something warm, something familiar, and something that will let you relax and enjoy a cozy dinner in the best company. If that’s the case, I declare this creamy vegetable and noodle soup to be just what you need. It’s the kind of soup that warms you up from the inside out and leaves you totally satisfied, without feeling sick about the amount of food you just ate. The recipe itself is adapted from a more traditional chicken noodle soup – I simply made it vegetarian friendly and am bringing it to you today in the hope that a bowl of it brings you a small amount of comfort and joy.
Do you have a favorite Thanksgiving dish? It’s probably stuffing, or mashed potatoes, or maybe sweet potatoes right? Well, my bold statement for the day is that one of my favorite Thanksgiving dishes comes before the meal even happens. That’s right – these stuffed mushrooms rank at the top of my list, even among classics like cider-glazed sweet potatoes and the best cranberry relish. It’s tough competition, but these little guys are up to the job. They’re stuffed with a combination of artichokes, parmesan cheese, and sausage, and spiced with sage and lemon zest, so you know you’re biting into the perfect fall appetizer.
If you’ve ever been in a Trader Joe’s during the fall, you may have noticed that there is quite the over-abundance of a certain squash, and squash-flavored things. Seriously, it’s a little absurd. They have Pumpkin Spice Oreos, Pumpkin Soup Crackers, and even Pumpkin Spice Body Butter. That last one is my favorite. Who decided that in addition to eating a lot of pumpkin in the fall, I should probably also smell like a pumpkin? They say the way to attract a man is through his stomach, so maybe this is just a whole new level; look out men of Chicago… just try and resist me as I walk by you smelling like a squash.
Jokes aside, I really do enjoy pumpkin, and pumpkin spice flavored things, but find the national obsession is a little confusing. Nevertheless, if it’s the only way to get these cookies, then by all means, bring on the squash butter.
This roasted veggie salad is the kind of salad that salad-haters will love. Is it even really a salad if it doesn’t have lettuce? I’m not sure, but we’re going to go with it, because the only other descriptor I have is “food in a bowl”. In fact, when people ask me what I make for dinner, “food in a bowl” is my most common answer. The whole separate protein, veggie, and grain thing just doesn’t fit my lifestyle (read: seems too complicated). Throwing it all in a bowl and calling it dinner always seems like a much better way to go. Then you don’t have to waste time taking individual bites of everything, right?
Ahh, the end of August. For many people that means it’s time to go back to school. For me, it usually means a little bit of a slow down in work – my clients and coworkers are on vacation, spending time with family, and just trying to soak up the last couple days of summer. A necessary reprieve before the end of the year rush hits. I’ve been packing everything I can into this past month, including hosting friends, checking out my favorite Chicago events, and just generally trying to be outside.
That also means I’ve been cooking less, so when I do make something, it has to fit into my summer schedule, and this sweet potato pizza fit the bill perfectly. First of all, it’s marginally healthier than regular pizza (think of all those vitamins in the sweet potato!), and second of all it’s super easy to make. Listen up, and I may just convert you to a potato-pizza eater.