Ages ago, before I had my two children, I had a grain bowl from Everytable that blew my mind. The base of the grain bowl was made with farro, shredded chicken and beets and it was loaded with goodies like pepitas, feta cheese and pickled onion. I have spent the last six years both daydreaming about that bowl and trying to recreate it.
What I love most about this grain bowl recipe is that it is incredibly well-balanced. There's a big serving of greens on the bottom. You can use whatever looks fresh at the store. There's a tang from the pickled red onions, feta and dressing. The seeds add crunch. The beets impart a tender earthiness. There's a satisfying chew in the farro and the chicken rounds out the meal with protein. Make this dish vegetarian by switching out chicken for chickpeas and omit the feta to make it vegan. If you need it to be gluten-free, use brown rice, buckwheat or quinoa instead of the farro.
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When the weather cools down, I dream of bonfires and toasted marshmallows. This s'mores pie recipe satisfies those cravings when the weather is too wet or cold for roasting marshmallows outdoors.
Originally, I made this pie with a graham cracker crust and it was a huge hit. I recently tried it out with a Biscoff cookie crust and it was even better. This revised version uses Biscoff cookies and it's a great Biscoff recipe to use up any leftover cookies you might have. The already-crispy cookies in this crust hold up extremely well to the creamy pudding and marshmallow topping. Combining a buttery an crispy Biscoff cookie crust, a decadent chocolate pudding center and a creamy, toasted marshmallow fluff topping, this s'mores pie is irresistibly delicious. Make it for your next holiday gathering to impress your friends and family! If you've ever been to Joy on York in Los Angeles, you'll probably know about the amazingness—nay, the JOY--that is their Thousand Layer Pancake filled with everything. And if you live nearby and haven't tried it yet, GO NOW! Stop reading and just go and eat it.
Unfortunately for me, my family moved out of the area almost four years ago and I have since had a Joy-sized hole in my heart. While nothing will come as close as their original Thousand Layer Pancake, this was my attempt at bringing a little bit of Joy back into my life on days when I can't make the 30 mins to an hour drive to the restaurant. I hope you add Joy to your list of must-try restaurants ASAP and in the meantime, try this recipe: Recently my son thought it would be fun to buy a butternut squash. I want to encourage him to be excited about all foods even though I was dreading figuring out what to make with butternut squash. For some reason, the thick skin and shape feels very intimidating even though it shouldn't be.
On a random day with no other ideas for dinner, I decided to tackle the butternut squash once and for all. I found some bacon and cheese in my fridge to add to the mix. It came together surprisingly easy and it was delicious. As autumn approaches and you're looking for butternut squash recipes, I hope you'll try this one: Last week at the farmers market, I came across this food truck that makes different kinds of loaded fries. I was in the mood for Philly Cheesesteak and thought it would taste amazing if I air fried some potato wedges and topped them with a mixture of ground beef, mushroom, peppers and onions, then broiled it all together with melty cheese. I tested it out, and let me tell you, it was incredible on the first try. If you're looking for a Philly Cheesesteak recipe, I encourage you to give this one a try. I promise it'll satisfy your craving!
When it comes to finding easy dinner ideas, it doesn't get any easier or quicker than this dinner recipe for Stir Fried Chicken, Veggies and Noodles with only three ingredients. The secrets are store-bought coleslaw mix (for example, bags of shredded cabbage and carrots from Trader's Joe's, Whole Foods or basically any grocery store), rotisserie chicken and packages of Momofuku noodles that come with their own packets of sauce.
This recipe makes 4 servings, with a cost of approximately $6 per serving (can be cheaper depending on where you shop). Every year as the season slowly changes from summer to autumn, as I feel the cool crispness in the morning air, I find myself craving comforting soups and all things pumpkin.
I recently signed up for a CSA produce delivery box from Farm Fresh to You which has encouraged me to cook with veggies I normally wouldn't pick out myself at the grocery store, like Lacinato kale and acorn squash. The inspiration for this stew was actually a ribollita soup because I had a big bag of ciabatta bread I needed to use up but I discovered this morning that it was already too late. What resulted instead is a creamy, hearty, and incredibly delicious stew packed with protein and veggies. I served it with garlic bread and I would highly recommend you do the same. Nothing says, "It's autumn!" like the arrival of pumpkin drinks at Starbucks and all pumpkin everything at Trader Joe's. While the Pumpkin Spice Latte and Pumpkin Cream Cold Brew at Starbucks have grown more in more in popularity over the years, it wasn't until last year that I tried and fell in love with the Pumpkin Cream Cold Brew.
What I didn’t love was how costly it is and how much sugar is in a 16 oz Grande serving. Now with quarantine, I want to leave my house as little as possible but still want to enjoy that festive fall flavor. So I created this super easy to make (no milk frother needed!) Pumpkin Spice Cold Brew using just three ingredients, four if you count the ice. Not only is this Pumpkin Spice Cold Brew delicious, it has less than 10 grams of sugar in 16 oz (compared to Starbucks’ 31 grams).
For months, I've been dreaming of an apple spice cake that has the same rich flavor and texture of a moist carrot cake but with the floral sweetness of apples. I searched high and low for such a cake recipe, but came up short. I tweaked and combined a few carrot cake and apple cake recipes, and the result is this incredible, crave-worthy cake that's a favorite in our family. It even has less sugar than every other recipe I've found and is also delicious without the caramel drizzle or ice cream.
"Your cake was amazing, so juicy," my friend said. "I took a bite and was mind blown." Yes, this IS a mind-blowingly good cake and I make it every chance I get. You should too! I've been obsessed with polenta lately. It takes just minutes to make and comes out so creamy and delicious. Plus, it's fun to experiment with sweet and savory toppings, like this breakfast version with parmesan, crispy bacon crumble and a fried egg.
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