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

Garlicky Farfalle with Marinated Feta & Arugula

March 18, 2018

Pasta recipes used to be a staple on this blog, but in the last couple years I’ve had to waaaayyy scale back on the pasta for health reasons. But I LURVE pasta and was super excited to try out a new recipe that was 1) super easy and 2) super delicious.

I’d never marinated feta before, and boy, is *that* dangerous knowledge to have now! You have no idea how hard it was not to just eat that marinated feta straight out of the bowl. YUMMM.

One thing that’s great about this recipe is its simplicity. Other than making sure you have high-quality feta, the rest of the ingredients were ones I generally have on hand or can easily grab at the grocery store (like the arugula). But if you’re having it for a date, make sure you both eat a ton because it is super garlicky, so you want to have an even playing field 🙂

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Spiced Chocolate Tahini Swirl Bread

March 5, 2018

This is one of those cases where I randomly saw something on Pinterest on a Sunday and was like, UM YES. It just got stuck in my head, and I *had* to make it that very day. Sometimes I can get intimidated by braided breads, but for whatever reason that weekend I decided that I would kick this bread’s butt.

And overall, I was very happy with how it turned out. The dough itself was lovely and soft, and the combination of the warm spices and the gooey chocolate (I used part semi-sweet, part dark) was just heavenly on a cold winter morning. I took it work and it was devoured.

And honestly, the braiding was too scary either. I still struggle to get the ends really pinched together and the insides totally baked and not doughy, while not overcooking things. I’ve applied every Paul Hollywood technique I know. I’m guessing it’s a “practice makes perfect” thing, but overall I was quite proud of how this turned out!

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Creamy Oven Risotto with Spinach, Roasted Cauliflower & Sage

February 26, 2018

Risotto is one of my favorite things to make, when I have actual time to cook. It’s perfect for a dinner party because—while it needs tended constantly—it’s an easy job to just constantly stir and drink wine, one you can hand off to a guest to help them feel useful. It’s soothing, and the end result is delicious.

But you can NOT rush risotto. It’s a bad idea. And sometimes you want something a little less hands-on, and less time-consuming. I’ll admit, I was skeptical about risotto made in the oven. But baby—I’m a believer!

This particular recipe ticks all my boxes anyway. Roasted cauliflower? Check. Cheesy risotto goodness? Check. Healthy spinach and indulgent fried sage? Check and check.

Honestly I wouldn’t go out of your way to make the fried sage if you don’t have it on hand. It’s nice, but isn’t critical to the recipe and adds cost. Also, while it’s plenty satisfying on its own, you could certainly add some meat if necessary (like chicken sausage or roasted chicken), though it certainly doesn’t need it.READ THE POST

Brown Butter Cinnamon Chip Oatmeal Cookies

January 28, 2018

This recipe did something I didn’t think possible—I think I might have a new favorite cookie.

For years, my family’s molasses cookies have occupied the main cookie-shaped place in my heart, with their combination of warm spices and biting dark molasses. And these brown butter cinnamon chip oatmeal cookies definitely share some of the same DNA. Subtly sweet but not overpowering, spiced, textured, and soft, these will make your house smell amazing and bring all the co-workers to the yard.

In fact, the first time I made this recipe, my only note was something I never thought I’d say, which was, “Waaayyyy too much cinnamon chip. Pull that crap back.”

So I cut the cinnamon chips by more than half, and am completely in love with the result—the more subtle cinnamon chip presence allows the brown butter flavor to really shine through in all its rich, nutty glory. Add the oatmeal texture and you have a cookie made in heaven.

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Tahini Brownies (gluten-free, but adaptable)

January 22, 2018

One of the things I love about traveling is when I run across a food or flavor that is totally new to me. And in this case, I was able to come home and start experimenting with it right away in my own cooking.

My dad and I took an awesome trip to Israel and Jordan last May, an epic week exploring tons of historical areas in the north and Negev Desert, Tel Aviv and Old Jaffa, Jerusalem, Masada, the Dead Sea, Wadi Rum, and Petra—and much more. One of the constants on every part of our journey was tahini, a paste made from ground sesame seeds. It is omnipresent in the Israeli and Jordanian diets, taking both sweet and savory forms.

It was one of the first things we ate upon landing (on that delicious falafel pita below) and one of the last things before taking off (that delicious sweet halva that looks like cheese wheels below). We ate halva in a Bedouin camp in Jordan and tahini on our Yemeni malawach in Jerusalem. So tahini kind of got its hooks in me, and I’ve been experimenting with different recipes since returning (like this Chickpea Sweet Potato Buddha Bowl with a tahini dressing). But this is my first dessert recipe using tahini, and it’s super delicious.

If you’re interested, you can read more about our travels in Israel and in Jordan!

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Korean BBQ Cauliflower & Chickpeas (vegan, gluten-free)

January 3, 2018

I’ve been completely obsessed with this this recipe for a couple months now. I’ve seriously made it three or four times in six weeks. And I cook like…maybe once a week?

This dish is super healthy done right—it’s so delicious that you don’t feel like you’re giving something up, and so easy that you don’t have to work hard to convince yourself to make it. Another bonus is that the main ingredients are really affordable, which isn’t always the case when using fresh, healthy ingredients.

Given how hectic things have been lately, I’ve tried out a couple of meal prep delivery services to see if they would help me be better about cooking and eating healthier—rather than relying on UberEats. I recently tried Terra’s Kitchen and focused on largely paleo and vegan recipes for my first box, to try and counteract the rest of my life.

This is a slightly adapted recipe of the first meal I made from them, and it was a WINNER! If you are wanting to try out a meal delivery service that has a lot of really healthy, fresh options, you might give them a try. This code will get you $40 off your first box (just a referral link, not a partnership of any sort).

The star of this dish is the sweet, tangy, spicy sauce that coats everything. But don’t underestimate how awesome the different textures are in combination—solid yet tender cauliflower, chewy chickpeas, crunchy peanut pieces. Nom nom nommity nom!READ THE POST

Bourbon Pear Crumble Pie

December 28, 2017

“This is the best dessert I’ve ever had”. Actual quote from my dad.

I don’t know that I can disagree. As I was trying to figure out what to make for Thanksgiving this year, I knew I wanted to make something fruit-based (because no one else was, and that’s my jam), and since my mom had about 17 pounds of fresh pears sitting around—and I loooove pears—figured it would be pear-based.

This wasn’t my first pear rodeo—I made a super delish caramel pear pie with oat crumble one year (a bit sweet for me but still soooo good) and one of my go-to recipes is a healthy pear-apple pie with streusel topping. But I wanted to try a new recipe out, so with that in mind, I pored over my Pinterest dessert board and hit upon this recipe. I knew I had a winner…bourbon pear pie was already going to be amazing, but add that crumble topping and there’s no way it won’t be amazing.

I ended up accidentally making quite a bit more filling and topping than could fit in my pie crust (I should have used the deep-dish pan), so I just poured the extra filling into a small pyrex dish, threw the extra topping on, and baked it as its own little bourbon pear crisp. It was amazing, so if you have extra I highly recommend going that route.READ THE POST

Roasted Brussels Sprouts & Butternut Squash with Dijon Vinaigrette

December 17, 2017

I am obsessed with this side dish. It is one of the few things I went back for seconds on at Thanksgiving, and has become one of my go-to side dish recipes—particularly when I need to feed a big group.

The hands-on time is minimal, just prepping and chopping the veggies. After that, you briefly toss in olive oil, season, and pop it in the oven. The vinaigrette takes all of two minutes to put together, so this is a perfect dish to make when you need to focus on other things in the kitchen.

One of the best things about this dish is that you can easily make it ahead, and it warms up and travels well. The flavors feel indulgent, but it’s still really healthy…which was one of the things we needed this Thanksgiving. I looked at our family’s Thanksgiving dish list and realized there were no green vegetables (no, green bean casserole doesn’t count!). So I whipped this bad boy up, and it got rave reviews.

You can also easily increase or decrease the amounts to feed only a few people or a horde. Basically, this is the perfect side dish and you need it in your life right this minute.READ THE POST

Chocolate-Almond Tartine with Jam Swirls (gluten-free)

December 10, 2017

I have a well-documented love for a moist chocolate almond cake (I’ve written rhapsodies about this fancy loaf cake thing). One of the downsides of that recipe is that it it has to bake for almost an hour, so it’s difficult to just whip up or fit into the line-up when you’re needing the oven for other things.

Enter *this* cake.

It’s a similar idea as the fancy loaf cake, with a few key differences. One is that you don’t have to whip the egg whites (great for a lazy person like me) and the flavor profile is a bit different (this doesn’t have the cinnamon and coffee). But the best part is it bakes in about half an hour, so if you’re asked to bring a gluten-free dessert to a party in a few hours (ahem, not that that’s happened to me…) you can whip this bad boy up.

This got rave reviews from adults and kids alike, my friend even mentioned to me that her kids were asking about it a week or two later.

This cake is especially perfect for people who can’t decorate cakes (*raises hand*). One thing I will say, if you’re taking it somewhere else, I would wait to assemble the cakes and put the whipped cream on til you’re ready to serve. That’s simple enough, just wrap up each layer in plastic wrap and stick in the fridge, and bring the whipped cream in a container.READ THE POST

Best Gluten-Free Recipes for the Holidays

December 3, 2017

It’s a time of year where a lot of people are headed around on the party circuit, bringing dishes to family affairs and work events constantly. And I don’t know about you, but more and more I’m being asked to make gluten-free dishes as well.

Now, sometimes that’s not a big deal. Most veggie dishes, for instance, are fine. And there are simple substitutions you can make for other side dishes, like remembering not to use flour in the gravy (cornstarch will work just fine) or flour in your roux for mac & cheese (I’m thinking a gluten-free flour mix should work…haven’t actually tried it though). But when it comes to breads and desserts, you have to work a little harder.

So while I’ve posted lots of gluten-free recipes over the years (I have a few close friends who avoid it), I figured I’d do us all a solid and pull together my favorite desserts (and one bread recipe) that work well for a group, are easy, and most importantly are super delish.

Gluten-Free Recipes for Gatherings

One note, another dessert option is a simple fruit crisp, like this peach cardamom one. All you have to do is substitute a gluten-free mix or almond meal or similar for the flour in the topping and you’re golden. I also feel bad that I don’t have more bread options, something I intend to shore up. But these somewhat odd but quite tasty GF take on Red Lobster’s garlic cheddar biscuits are tasty.

Gluten-Free Rosemary Cheddar Biscuits

While these biscuits don’t have a traditional bread or roll texture, they are really moist and the garlic, rosemary, and cheddar (yep, a Red Lobster knock-off) is a great flavor combination that helps offset the hint of almond meal flavor. I brought these to my office’s Thanksgiving potluck and they were all devoured.

Chocolate, Cinnamon, & Almond Loaf Cake

I am obsessed with this loaf cake delicious fancy bread thing. Also, this is the point at which I realized that cinnamon whipped cream was a thing, and I’ve never gone back. This is subtle and rich, but not super sweet. The almond meal provides a super moist and light crumb, and the intense dark chocolate paired with the cinnamon is heaven.

Gluten-Free Chocolate Cake with Chocolate Ganache

Gluten-free or not, this cake is the BOMB. I actually made a gluten-ful (gluten-y?) chocolate stout cake for my birthday one year and then this a couple days later for a party, and brought both to the party—people literally couldn’t tell the difference. It’s dense and moist and rich but not too sweet. The quinoa definitely gives it a slightly lumpier texture unless you have an amazing food processor, but it doesn’t matter because it’s so good.READ THE POST