finding time for cooking | for the time-starved or curious culinary adventurer

Soupy Creamy Golden Rice With Crispy Spiced Chickpeas

April 10, 2021

Some dishes just scream “comfort food”, and this creamy, soupy golden rice topped with crispy spiced chickpeas ticks all the boxes for a hearty and comforting vegetarian meal any time of year.

It’s super easy and doesn’t require a ton of hands-on work. The flavors are quite subtle, not the kinds of spices that punch you in the face. In fact if you’re not careful it can be a tiny bit bland, so I recommend being a little heavy-handed on both layering salt as well as the red pepper flakes.

What really elevates this soupy turmeric rice dish is the crispy, crunchy chickpeas that are PACKED with flavor. Used as a topping, these chickpeas first provide protein, but also have a salty and spicy flavor, some intensity from the shallots, and little crispy bits from the coconut as well.

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Tahini Pistachio Biscotti with Dark Chocolate & Sea Salt

April 6, 2021

I kind of forget about biscotti a lot of the time. In fact it’s been almost three years since I last posted a new biscotti recipe. But that accidental streak breaks here and now…because these tahini pistachio biscotti are the BOMB.

Add a drizzle of dark chocolate and a sprinkle of sea salt, and you’ve got a winner.

The thing about making biscotti is that, while the overall time from start to finish can look daunting, the actual hands-on time is pretty minimal.

The dough comes together in just a few minutes, you make dough logs (nothing fancy!), then some slicing. Chocolate dipping if you like. Bing bang boom.

Biscotti dough can sometimes be a little temperamental from a texture standpoint, and in this case I had to add an extra egg to the original recipe (and that’s reflected in my recipe below).

You don’t want your dough too wet, but you DO need it to hold together in your dough logs. But obviously that extra egg (plus the tahini in the recipe) makes these a little more moist even after the second bake.

So you won’t get these tahini pistachio biscotti truly dried out and crunchy like some biscotti recipes, but that doesn’t matter—they’re delicious.

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Mini Pavlovas with Grapefruit Curd & Berries

April 2, 2021

For whatever reason, pavlovas feel super fancy, and I always have to remind myself that they’re actually really simple. And these mini pavlovas piled high with tart grapefruit curd, berries, and pillowy whipped cream are sheer heaven no matter the occasion.

So whether you want an easy make-ahead dessert for a dinner party, or just want to treat yourself, you need these in your life.

What’s pretty great is that they’re also naturally gluten-free, dairy-free (though you’d need to top them with something else), and unleavened. WHAT’S NOT TO LOVE???

If you’re wondering how the chemistry works in this mini pavlova recipe, here are a few things to know about it:

The vinegar (or some recipes use lemon juice, cream of tartar, some kind of acid) helps stabilize the egg white foam, and interferes with clumping; it helps prevent the effects of “overbeating” as well, usually where the egg whites collapse and weep (boy, don’t we all). Ultimately, it helps make the meringue a little chewy.
Adding cornstarch to the egg white foam interferes with the egg proteins and provides a buffer to prevent overcooking. But too much cornstarch can make it almost chalky and too chewy, so don’t overdo it.
The cornstarch and vinegar both act as stabilizers and help create that soft marshmallow-y center that the pavlova is known for.

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Grilling Tips For First-Timers & How To Use A Gas Grill

March 30, 2021

I am a massive fan of grilling, and actually run my grill almost every night, year-round. Why, you ask? Well, 1) it’s the best way I’ve found to consistently eat healthy, 2) it’s super fast and easy, and 3) it requires very little clean-up.

Did you need more reasons than that??

Since I moved into my house a few years ago and finally got a real gas grill, I’ve been working to become a grillmaster of sorts, testing all kinds of different recipes.

So I wanted to share some of my favorite grilling tips and recipes here, particularly for grilling newbies…and I’m always looking to up my game so feel free to send me YOUR best ones too!

(I feel like I need to caveat here, that I’m not one of those amazing obsessed grilling nerds…but that’s why this guide is perfect for newbies)

What this post covers

Grilling tools for success
General grilling tips
Tips for grilling various meats
Marinades
Vegetables
Pizza

Tools you need

It goes without saying that a good grill is a good starting point. I use a gas grill, so all the tips here will be geared toward that, I can’t speak to charcoal. I upgraded to a Weber recently but had a Charbroil for a few years, they’re only a few hundred bucks, and it did great.READ THE POST

Most Amazing Peanut Butter Frosting Ever

March 28, 2021

I’ve found it, guys. A frosting that I adore…I guess I shouldn’t be surprised it’s peanut butter.

I really hate frosting. I actually had a co-worker at my last job that was my perfect match—whenever there was cake around, she’d eat the frosting and I’d eat the cake. But this peanut butter frosting is one of the best things I’ve ever eaten. Crazy peanut butter-y, some good saltiness, not too sweet.

I could eat it by itself with a spoon. Until I look at the calorie count, but still…

It’s packed with flavor and a little goes a long way. If you’re wanting to frost a cake more traditionally (which takes a LOT of frosting) then this may not be quite the right frosting…a truly traditional buttercream or cream cheese frosting might be better.

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Paul Hollywood’s Chocolate Cherry Bread

March 20, 2021

I’m obsessed with this pink, shaggy mess! Ever since seeing Paul Hollywood make his chocolate cherry bread with Mary Berry on Great British Bake-Off Masterclass, I knew I needed it in my life.

I *have* thrown in the towel on trying to make my loaf look beautiful and neat, though. That shaggy mess becomes this golden, messy monster, and despite making it like 10 times at this point, nothing I do changes that.

But it is DELICIOUS and so its “informal” nature (to use a Mary Berry term) can be forgiven.

What elevates this from a basic loaf of bread is the incorporation of dark sweet cherries and a lot of dark and white chocolate.

The dark chocolate and cherries pair wonderfully, and the white chocolate ends up kind of melting away into gooey sweet pockets of sweet that burst in your mouth. I’M OBSESSED.

I have always started this in my stand mixer, but have tried mixing in the chocolate and cherries both in the mixer and kneading in by hand. Personally the mixer is way better and less messy, so I recommend going that way.

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“43 Flip”: Creamy Whiskey Cocktail with Licor 43

March 11, 2021

Today we’re playing around with two different things that are pretty unique on their own…a traditional flip cocktail, and the vanilla-flavored liqueur, Licor 43.

Licor 43 is a Spanish liqueur, named after the 43 different flavoring ingredients (not just vanilla, but citrus and other fruits, spices, etc). I was first introduced to it by a bartender in Chicago who made us coffee cocktails with it (delish!).

What is a flip cocktail?

So I’d actually had one before (in Scotland), and didn’t realize that it was a classification rather than what the bartender had named that particular cocktail. Today it’s a basically just a combination of spirit (or fortified wine), a form of sugar, and a whole egg shaken together with ice.

The much longer history is kind of weird, involving sailors, hot alcohol, ale, molasses, and egg…a heated iron rod, multiple pitchers, and…honestly, you have to read it yourself.

I’ll definitely take today’s version. Like eggnog without the cream (or my delicious milk punch minus the sweetened condensed milk), this is a rich and indulgent dairy-free creamy bourbon (in this case) cocktail.

With its vanilla flavor and warm spices, Licor 43 pairs nicely with whiskey and the rich “oomph” of a flip cocktail. It’s like a less thick version of eggnog, without the cream that deadens the flavor. It’s indulgent but not heavy.

The sweet aromatics in a good bourbon pair nicely with the vanilla and spices as well…this cocktail is definitely a winner.

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Protein-Packed Single-Serving Almond Butter Waffle (GF, Keto, Low Carb)

February 27, 2021

First off, I’m not going to pretend that these are “real” waffles. Not like my fluffy carb-y buttermilk goodness, or dark chocolate indulgence. But if you’re on a low carb diet for whatever reason, this keto waffle recipe might be your best friend.

I accidentally made this a few months ago on a healthy whim, and kind of forgot about it since it didn’t blow my mind.

But the last month I’ve been on a super low-carb diet for health reasons for (like keto, but more restrictive). And after a couple weeks of egg-mania plus some 90-second keto bread, I was craving something that felt semi-normal.

It’s crazy easy and all the ingredients were things I had on-hand. Even if you’re not on a specific diet, going low-carb and gluten-free on occasion isn’t a bad thing.

I often add a bit of cinnamon and vanilla to the mix, and you could even try going a tiny bit savory if you wanted (like some fresh rosemary). It doesn’t need sweetener, but you could definitely add a bit of honey or monkfruit syrup too.

I’ve made it in both my more Belgian-style waffle maker and a more traditional rectangle one and it’s great either way (I’m more partial to the Belgian).

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Traditional Sticky Toffee Pudding (Cake)

February 21, 2021

Despite being a massive Great British Bake Off superfan, I often find myself underwhelmed with a lot of Brit desserts (as they’re often a bit less moist than I prefer myself). But as I discovered on a trip to Scotland several years ago, sticky toffee pudding does NOT fall into that category.

In fact, I’m obsessed. This has a very “fall” feel to it (and that’s when I first made it), but this is true cold weather comfort food all winter long.

The thing is, I don’t like “toffee” at all, so I’d never paid this dessert any attention. I was excited to find that it doesn’t actually include any toffee, and instead is a moist treacly cake doused with buttery, sugary sauce.

(And even describing it like that would make me think I wouldn’t like it…BUT I DO. The world is a mystery.)

So is it a pudding or a cake?? Yes. British people call desserts “pudding”, which is baffling, and it’s definitely a cake. And if I understand correctly, it’s considered a “pudding” due to being more moist and having a sauce, rather than being super cake-like??

Brits, hit me up in the comments and help me understand…I’m reading between the lines of GBBO episode critiques.

As I’m one person and didn’t want to gain 32 pounds just from this recipe, I halved the recipe and it made 4 small ramekins. Halving is tricky with some of the amounts, but for any time I need to half a “3/4” amount, I shoot for halfway between 1/3 and 1/2.

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Black Raspberry Irish Coffee Cocktail

February 18, 2021

I have issues with alcohol + hot. Seemingly-insurmountable issues. You can keep you hot toddies and your mulled wine. But I keep hearing about how amazing authentic Irish coffees are and felt like I had to truly give them a fair shot.

Then I ran across this black raspberry Irish coffee cocktail and was INTRIGUED.

What makes it different than a regular Irish coffee?? Mostly it’s the addition of Chambord liqueur, in a couple guises.

Chambord is a black raspberry liqueur made in France, aged in old cognac barrels. It’s super delish and you can use it in an easy Chambord Royale (with champagne). But this is a more unique application, bringing something special to a traditional cocktail like the Irish coffee.

This recipe comes from Slane Irish Whiskey, and the addition of Chambord’s rich black raspberry flavor highlights the fruity and vanilla notes in the whiskey (to me at least).

The pictures aren’t much (it’s hard to make this cocktail look sexy), but there is a lot to love about this interesting take on the Irish coffee. I’m still not necessarily a “hot cocktail” fan, but this drink could maybe convert me!

Though I kept thinking…hmm, would this be delicious as an cold coffee cocktail??

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