Cuisinart 77-412 Chef’s Classic Stainless 4-Piece 12-Quart Pasta/Steamer Set Review

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Pesto Potato Skillet

Originally Posted on August 29th, 2012. Last updated on August 30th, 2015.

Breakfast. As I get older, I tend to realize small things that make my life great.  Things like not using an alarm clock (I have a dog for that), withdrawing from pop culture (I had to look up what YOLO meant and the first time I head Call Me, Maybe was actually the Cookie Monster version), and I’ve stopped letting politics upset me (personally I think Jed Bartlet should be president and for those of you who have no idea what I’m talking about, I don’t own cable and am currently watching The West Wing for the first time).

However, one of the things I cherish most is the ability to sit down, drink coffee, and eat breakfast every morning.  Rarely do I have a morning when I’m running out the door, feeling stressed and in a hurry (luckily my classes start late enough that time is not something I lack).

When I worked at the bakery my wake-up time was 3:00 to get out the door by 3:30 and start work by 3:50.  My breakfast would often be a scone or danish that we made that morning while I was whipping up pies, cookies, and cheesecakes.  I didn’t realize until then how much I valued my slow-going, coffee filled mornings.  I realized that mornings and breakfast were my time to gear up for the day and without it, I’d often feel lost.

 Plus, I do love a good, savory breakfast.

This potato skillet is perfect for those mornings and if you are one of those people who has to run out the door in the morning, tuck it aside for a leisurely weekend. Make the pesto ahead of time for one less step you would need to do in the morning (and a few extra minutes of sleep).

My pestos vary depending on the machine I’m using to make them. My food processor and regular blender make a pesto where the sauce retains some texture from the basil. However, using a high-powered blender (like my Blendtec), creates a green sauce (pictured here). I actually prefer to leave some basil intact, but I wanted to give a heads-up just incase your skillet doesn’t look like mine.

See the Recipe.

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Presto 08800 EverSharp Electric Knife Sharpener Review

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Roasted Potatoes with Harissa

I have my weaknesses and potatoes top that list. I’m often the girl that orders/makes a perfectly good salad but will tack on an order of fries. I don’t discriminate either, any kind of potato will do- red, sweet, gold, russet. Each has a use in my kitchen. This recipe for roasted potatoes is a step up from my normal, plain roasted potatoes. While the harissa softens the crispness of the potato, the flavor makes up for it.

See the Recipe.

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Tomato Strainer Attachment for #5 Deluxe Eletric Meat Grinder Part No. #82-0103-W Review

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Quinoa Granola

| Disclosure: This recipe was created for Ancient Harvest. See below for more details. |

For most meals, I like a bit of unpredictability. My lunches are usually off the cuff with whatever I have in the house while my dinners are a bit more planned, but are still usually a trial run or test of a recipe I’m working on. Breakfast, however, is my constant. 95% of the time, it’s oatmeal, eggs, or granola + yogurt with the other 5% reserved for waffles, pancakes, and other rich breakfast foods. Breakfast is very predictable.

I do, however, like to mix things up a bit. My oatmeal toppings vary depending on what’s in season and eggs could take the form of an omelette or egg skillet. My granola is rarely made from just oats and more likely to contain an mix of grains. Or, it may be made entirely from something else, like this quinoa granola.

I have a different quinoa granola on the blog made from whole quinoa but this particular recipe utilizes quinoa flakes. I’ve used my favorite base granola recipe that contains minimal ingredients but provides enough glue to hold everything together. This quinoa granola isn’t overly powerful in flavor but instead, is a nice boost to a morning parfait or granola bowl.

See the Recipe.

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ORBLUE Vegetable Steamer Review

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NuWave 20633 Pro Plus Oven with Stainless Steel Extender Ring, Black Review

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RCA RFR441 Fridge, 4.5 Cubic Feet, Stainless Steel Review

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Gluten Free Vegetable Buns + Amsterdam

As you can see from the photo above, we have been quite busy baking bread this weekend. These vegan and gluten free mini buns have been a family favourite for a while now. Some of you might remember seeing two photos (uno | due) on instagram at the start of the summer. These buns are perfectly tiny in size, very easy to prepare and contain no egg, butter or nuts nor any yeast or baking powder. Miracle bread, really. They don’t even need any kneading or leavening time. When baked right, they get a nice crust and a softly textured crumb without being gooey or dense. Since we always try to sneak in vegetables in every dish, we have done three different versions here: carrot & parsnip, spinach & banana and beet & date. And that is just the start, you can easily add whatever vegetables you have at home.

We are not specifically gluten free in our family, but for us this recipe is great as a lighter bread to mix up with rye bread, seed crackers and whatever else that makes it into our kitchen. The psyllium seed husks are very good for your gut, containing loads of fiber and the gluten free flours are also more easily digested than regular wheat flours. The buns have a touch of sweetness and are so great on a brunch or breakfast table with a slab of butter or some avocado slices. And they’re perfect in kids lunch boxes too. Even babies can enjoy them as there are no allergens in this recipe, just leave out the salt.

A few notes about this recipe

• Don’t skip the psyllium husk! Not only is it really good for your gut, but psyllium is also the magic glue that hold the bread together, make them moist and not crumbly at all. There are lots of gluten free recipes using xantham gum or chia seeds but we encourage you to stick with psyllium on this one. Depending on where you live, it can usually be found in larger supermarkets, health food stores or online. It should also be a lot cheaper than chia seeds.
• First time? If you’ve never baked or tasted gluten free bread before, don’t expect that it will taste exactly the same as when you use wheat flour. The texture is slightly different and so is the flavor. Not in a bad way, just a bit different. However, this recipe is truly one of the easiest and tastiest that we have tried.
• Gooey? Sometimes the inside texture of the bun can end up a bit gooey. The most common reason for this is if you slice them open too early, you should always let the bread cool off a bit first so the inside will set properly. If they are still gooey, then either you have used too much liquid in the dough or the buns need longer baking time. If you have a baking thermometer you can stick it inside one of the buns, they should reach approx. 210°F / 100°C when they are done inside. We have experienced that the baking time can vary between 35 minutes and up to 60 minutes, depending on the oven, the size of the buns and how many sheets you are baking at the same time. If your bread ends up gooey, a last minute solution is always to put the slices in the toaster :)

Gluten Free Vegetable Buns
Makes 12-14 buns
The recipe is loosely adapted by the gluten free buns in this book by Anette Harbech Olesen

3 tbsp psyllium seed husks
2 cups / 1/2 liter lukewarm water or plant milk (plant milk is optional but gives the bread a slightly richer flavour)
150 g vegetables of choice, see note below
2 tbsp olive oil
1 tsp flaky sea salt
1 1/2 cup / 150 g rolled oats, choose cert, gluten free if intolerant
1 1/4 cup / 150 g buckwheat flour
1 1/4 cup / 150 g rice flour

Vegetable add-ins, choose one of these flavourings:
EITHER 1 carrot + 1 parsnip, grated (150 g)
OR 1 packed cup / 70 g fresh spinach, chopped + 1 banana, peeled and mashed
OR 1-2 beetroots, grated (130 g) + 6 dates, mashed and stones removed

Topping
1/4 cup / 30 g seeds of choice (sesame seeds, poppy seeds, chopped sunflower seeds or pumpkin seeds)

Set the oven to 375°F / 190°C. Mix psyllium and water in a large bowl, stir to combine and leave for 15 minutes to thicken. Then beat the psyllium gel vigorously with a hand whisk for a few minutes to get as much air as possible into the gel. Add vegetables, salt and oil and whisk for another minute, making sure everything is combined. Fold in the oat and flours. You can use your hands to work the flours into the dough. Roll the dough into a log and divide into 12 equal pieces. Form small buns between your palms, dip your hands in warm water to avoid the dough to stick to them.
Brush with olive oil, sprinkle some seeds on top and bake for about 45-60 minutes (depending on size and oven), they are ready when the crust is golden and firm and the inside sounds hollow when you knock on the bread. If they have a soft crust, they need more time. Let cool before slicing them open. Enjoy with a slab of butter, nut butter or some avocado slices. Store in a bread jar or paper bag in room temperature. Or freeze, if you make larger batches.

********************

UPDATE: OMG, all tickets sold out in the first hour! We’re looking into adding an extra session. Send an email to promotie@gottmer.nl with the subject: “Green Kitchen waiting list” and you’ll be the first to get more information if we add an extra event. Thank you for your enthusiasm!

***

And while we are on the subject of brunch recipes. We are really happy to announce that we are coming to Amsterdam next month and will teach two brunch workshops at the beautiful SLA Zuidas. The first session is between 10-12 and the second session between 14-16. The events are arranged by our Dutch publisher Becht and they have set an amazing price to make sure that everyone can afford this – only 45€! We will talk about our approach to food and demonstrate six delicious new brunch recipes. There will be lots of tasting, handouts, Q&A time and information about the ingredients. We will also be selling and signing our books and take some time to chat with you. So, if you are in Amsterdam next month, we’d really love to meet you. Click here to get your tickets!

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Bigelow Tea – Tea Tray Pack, 8 Assorted Teas, 64/BX – Sold as 1 box, 8 bags each of Constant Comment, Earl Grey, English Teatime, Lemon Lift, Mint Medley, Orange and Spice, Cozy Chamomile, Green Tea Review

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Roasted Tomato Salsa

Kicking Horse Whole Bean Coffee, Kick Ass Dark Roast, 2.2-Pound Pouch Review

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Vegetarian Sweet Corn Recipes for Summer

I am about to jump on a plane bound for Illinois. It will be the first time Mack will meet most of the family and all I’m hoping is that the plane ride goes okay. I’m actually excited to be catching the end of summer in Illinois- it’s been something I miss every year (minus the humidity- I’ve never missed that). I always feel that there’s a certain quality to small-town, slowed down summers.

In honor of heading back to the midwest, I thought I’d shared with you some of my favorite sweet corn recipes from the archives of the site. I won’t ramble on again about my love of sweet corn but I will say that if you can pick some up before the season ends, do it. This is just a sampling of the sweet corn recipes I have on my site and if you want to see the full collection, pop over to the sweet corn page!

Corn Cakes with Zucchini Salsa
A bit more on the preparation side, these corn cakes are one of my favorite sweet corn recipes/summer treats and with the addition of the zucchini salsa, it’s a colorful dish!

Goat Cheese and Sweet Corn Pasta
A more recent addition to the recipe archives, this pasta is easy and one in a long line of goat cheese/sweet corn combinations. A great quick, weeknight dinner.

Sweet Corn and Goat Cheese Stuffed Peppers
I always eat my fill of stuffed peppers in the summer and sweet corn is nearly always in the filling. This recipe is a bit older and today I’d probably add grains but it’s up to you!

Sun Dried Tomato and Sweet Corn Farro Risotto
I’m a big fan of using farro in risotto and this dish is hearty and full of summer flavors.

Roasted Corn and Ricotta Enchiladas
A bit on the unusual side, these enchiladas are one of my favorite enchilada variations. I’m addicted to chipotle flavor and it blends well with the smoothness of ricotta.

Freekah Salad with Sweet Corn and Arugula
This has been my go-to summer salad. If you haven’t tried freekah before, this is a great starting point. Freekah and sweet corn make for a wonderful combination.

Grilled Corn, Onion, and Cilantro Goat Cheese Quesadilla
I’m constantly making quesadillas and this is a bit more extravagant than what I would normally make. However, it’s well worth and one of my favorite sweet corn recipes.

Sweet Corn and Black Bean Baked Taquitos
While corn isn’t featured prominently here, it definitely adds and makes the insides a bit more filling. Try these for a great movie night snack.

Sweet Corn Recipes From around the web that I love:

Tostadas with Sweet Corn Hummus from Love and Lemons
Sweet Corn, Peach, and Cherry Salad from Flourishing Foodie
Sweet Corn and Black Bean Tacos from Cookie and Kate
Baked Green Chilaquiles with Sweet Corn + Summer Squash from The Bojon Gourmet
Sweet Corn Arepas from The Fauxmartha

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Vintorio Wine Aerator Pourer – Premium Aerating Pourer and Decanter Spout Review

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Sweet Corn Pasta with Goat Cheese

Every season I gravitate towards one item. Some summers it’s been zucchini while others it’s tomatoes. This year, I’ve been a sweet corn fiend. Sweet corn has been my go-to salad topping, filler for grain bowls and now this sweet corn pasta.

I love using soft cheeses as a cheater way to make a sauce. The goat cheese in this sweet corn pasta dish creates a silky sauce that isn’t overpowering. However, and this is especially true if you stick to the whole wheat pasta, plan on no leftovers. If the pasta is allowed to sit, all the sauce soaks in and you’re left with some dry pasta!

See the Recipe + Pairings.

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BigMouth Inc Ultimate Wine Bottle Glass Review

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Roasted Green Bean Spring Rolls

In the grand scheme of summer produce, green beans may be low on your list. I know for me, I’d often pick up a pound or two to have as a quick side along veg burgers. Or, I’d come home from the CSA with a sizable haul and would have no clue what do to with them. I assure you though, green beans make a really nice star of a recipe.

While these green bean spring rolls are a favorite of mine, I’ve also been eating quite a bit of this green bean egg skillet. Just recently I jazzed the skillet up with peppers and soy sauce mixture. Green beans are an easy grab from the market and I encourage to try a recipe showcasing their fresh summer flavor.

Speaking of these spring rolls, I wanted to mention the peppers I used. If you’ve been following along on my instagram, you might have noticed some red peppers I picked up from the market Saturday. I’m not a big fan of bell peppers and much prefer the Italian variety. I always grow green Italian peppers every summer and these red ones are a variety called Jimmy Nardello. They are a sweet pepper, fry and roast well, and I think have a nicer flavor than the red bell peppers.

(Also- if you’re not following me on instagram, you’re missing out! I’ve started sharing my #naturallylunch on a regular basis. Good non-recipe inspiration!)

See the Recipe + Pairings.

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Herbed Millet with Fresh Tomatoes

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Oster Rechargeable and Cordless Wine Opener with Chiller Review

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Baked Black Bean Taquitos

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Westinghouse WCM660W 600W Counter Top Microwave Oven, 0.6 Cubic Feet, White Review

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Summer Vegetarian Tacos with Avocado Cream

Peanut Butter Granola Bars with Dark Chocolate

If there’s one thing that might be apparent, we have a slight addition to peanut butter and chocolate in our household. I’m more of a 3 parts chocolate to one part peanut butter ratio while M is the exact opposite: a lot of peanut butter with just enough chocolate to be noticed.

During pregnancy, these no-bake cookies (minus the espresso) were pretty much my life saver when I was craving something chocolatey. However, I wanted to make something that was a little more easy to keep and freeze (and a bit more along M’s line of acceptable peanut butter to chocolate ratio). These granola bars are a culmination of granola bar recipes of past, no bake cookies, and a rice puff treat from a local co-op that’s base is peanut butter and brown rice syrup. The result is this bar that comes together easily, isn’t overly sweet, and can easily act as a satisfying dessert.

See the Recipe.

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Kenmore 0.9 cu. ft. Countertop Microwave White 73092 Review

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Waring Pro WMK600 Double Belgian-Waffle Maker Review

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Tess’s Blueberry Breakfast Tart + Mystical Mango Smoothies

Summer finally came to Denmark and I am one happy, happy person. Life just seems easier when the sun is shining and I don’t need to wear a snowsuit. In August.

I am also in the groove of cooking less, eating more simple, raw foods and whizzing stuff up in a blender. Tess Masters’s book, The Blender Girl Smoothies could not have come out at a better time considering I’m making smoothies ‘round the clock and looking for some new inspiration. With over 100 gluten-free, vegan recipes her book is kind of like the bible of blended drinks. What I appreciate is that you can look up recipes according to what effects you are after (to detoxify, alkalize, boost immunity, reduce inflammation etc.) and the chapters are divided into types of recipes (clean and green, light and fruity, dessert…). There are tips and tricks, a thorough pantry section and a good resource list for those of us who are new to this blending world.

Because I’m such a wild cat, I chose to make two recipes from the book and combine them. Oh yea. The Blueberry Breakfast Tart and Mystical Mango both sounded like heaven-in-a-glass to me and the combo, I must say, is over the top. I know it may seem a tad excessive to make two smoothies, but if you’re serving these at a brunch or something, it’s really fun (and beautiful!) to see them swirled together in a glass.

The blueberry one is really what it claims to be: liquid breakfast. With cashews, oats and maple syrup (which I didn’t use actually) it will wake you up and fuel you through a long morning of summer-ness. The mango smoothie is bright and tropical tasting – I loved the lime, orange and cardamom flavours in there! Whooo-hooo!

All I can say is, way to go, Tess! Whether or not you’re a smoothie pro or just getting started, this is the book to get your fruit-sticky hands on.

Blueberry Breakfast Tart
This tastes like a Pop-Tart, and is great for digestive health. Oats are a wonderful source of fiber, to combat carcinogens in the gastrointestinal tract. And both oats and blueberries become gelatinous in the colon, helping to expel toxins and lower blood pressure and cholesterol.

2 1/4 cups (540ml) unsweetened almond milk, hemp milk, or rice milk (strained if homemade)
1/3 cup (45g) raw unsalted cashews, soaked
1/3 cup (30g) rolled oats, soaked
2 tablespoons pure maple syrup, plus more to taste
1 tablespoon chia seeds
1/2 teaspoon ground cinnamon
2 cups (320g) frozen blueberries

Throw the milk, cashews, and oats into your blender and blast on high for 30 to 60 seconds, until creamy. Add the remaining ingredients and blast again on high for about 20 seconds, until smooth. Tweak the maple syrup to taste.

Boosters
1 tablespoon maqui powder
1 tablespoon ground flaxseeds
1 teaspoon coconut oil

Mystical Mango
With a creamy texture and exquisite flavour, this immunity blend is fabulous for collagen formation and glowing skin, hair, and nails. Mango’s enzymes and vitamins A, C, and E cleanse the liver and aid digestion, and its potassium and fiber help regulate blood pressure and cholesterol. This one will make your heart happy.

1 1/2 cups (360ml) freshly squeezed orange juice
1/2 cup (120ml) water, plus more as needed
1/2 medium avocado, pitted and peeled
1/2 teaspoon finely grated lime zest
1/8 teaspoon ground cardamom
2 cups (320g) frozen mango
1/2 cup (62g) ice cubes

Throw all of the ingredients into your blender and blast on high for 30 to 60 seconds, until smooth and creamy. Add more water as needed to blend.

Boosters
1/2 teaspoon wheatgrass powder
1 teaspoon chia seeds
1 teaspoon flaxseed oil

I hope you guys are having a rad summer. Much love to all!
xo, Sarah B

 

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Universal Housewares Pre-Seasoned Cast Iron 3 Piece Skillet Set Review

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Lemon Lavender Spritzer with Strawberries

Last weekend, Alex and I took a trip to Bloomington, Indiana: home of our alma mater and our dear friend Shelly, the very talented lady behind both the magazine Driftless and Vegetarian Ventures. Since Alex and I were in town for a wedding that afternoon, the three of us arranged to meet up for a quick picnic in the park beforehand. We each prepared a few recipes in advance and met at the grocery to buy some remaining ingredients: mainly bread, cheese, and chocolate (of course).

Everything was simple and came together wonderfully, as if we’d planned it thoughtfully in days in advance (though we were mainly winging it). Alex had the idea to make a drink with some lavender from our garden; he first created a simple syrup with lemon and lavender, then at the picnic site combined a few tablespoons of the syrup with some sparkling water and sliced strawberries. It was fragrant and refreshing; a fantastic signature drink to accompany our picnic.

I love these bright and sunny photos Alex captured of the day — the drinks in the grass remind me of the whimsical style of Erin of Forest Feast for sure. We plan to share the remainder of the picnic menu and photos this week; in the meantime, check out Shelly’s beautiful photos of the day here!

Lemon Lavender Spritzer with Strawberries

 

Print

by: a Couple Cooks

Serves: 10 drinks

What You Need

• 3 large sprigs lavender, plus more for garnish
• Zest of ½ lemon
• 1 cup sugar
• 1 cup water
• 1 cup sparkling water per drink
• 1 strawberry per drink

What To Do

1. In a small pot, combine 3 large sprigs lavender, zest of ½ lemon, 1 cup sugar, and 1 cup water. Simmer for 15 minutes, making sure that it does not boil. Cool slightly. (Note: Lasts for 1 to 2 weeks refrigerated.)
2. To assemble each drink: combine 1 to 2 tablespoons simple syrup with 1 cup sparkling water. Garnish with sliced strawberries and a small sprig of lavender.

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Milk Chocolate Yogurt Pots with Peanut Butter from Yogurt Culture

One of the things I love most about cookbooks is the near instant gratification I get after cracking open the book. There’s no reading the first chapter or reading the end of the book before reading the middle (I was guilty of this as a child). One quick look of the recipes can usually tell me whether or not a book belongs on my shelf.

I picked up Cheryl’s Yogurt Culture book in anticipation of her coming to Sacramento for a book party. I cracked it open and upon a couple flips, landed on these chocolate yogurt pots. To say I became excited is a bit of an understatement. I love chocolate mousse but it’s a rare treat because it feels a bit more decadent than the average week deserves. These yogurt pots, after being chilled, have a similar texture that leaves one feeling like they’ve eaten the richest dessert when really, it’s just yogurt and melted chocolate.

M and I are a bit addicted to the peanut butter/chocolate combination so I altered her recipe slightly to include a fluffy peanut butter center. I think almond butter would also be amazing. However, if you’re just a straight chocolate fan, make Cheryl’s recipe as is- you won’t be disappointed.

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