Foods I'm Obsessed With Archives | Page 2 of 9

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.

I’ve done a separate post just on how to make marinated feta as well, so save that bad boy.

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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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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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

Dark Chocolate Stout Cake with Peanut Butter Frosting + Happy Birthday to Me!

October 29, 2017

My tradition of ugly but delicious birthday cakes continues…

A cake decorator I will never be.

This cake, however, is suuuuuper delish. I really wasn’t feelin’ it this year. I was so tired and stressed that I didn’t even know if I wanted to bother making something. My birthday was on a Tuesday (blah) in a super crazy week (among other things we were moving offices, had big deadlines, and I was getting ready to leave the country), and I knew it would be a super long day.

So looked for something simple but that really tugged at me. And, man, peanut butter and a dark chocolate stout cake can get me every time.READ THE POST

Lemon Raspberry Cake with Raspberry Frosting

August 27, 2017

I want to eat this cake all day, every day. Lemon + raspberry is a match made in heaven. Add those to a light, buttery cake and you’ve reached something truly sublime.

When I first made this recipe, it was actually as lemon cupcakes with a raspberry frosting, for my friend Casey’s birthday. But even as I was making it, I was mentally adapting it into a cake. Because let’s face it, cupcakes are a pain in the rear.

And then as I was making the cake, I had the idea of adding some jam swirled throughout. 1) Because I’m a huge fan of jam, and 2) because it does add a lovely moistness and complement to the lemon.

Jam is my jam.

This dessert is perfect for the winter months, because it tastes of springtime and warm days and lemons are usually plentiful. But it would be just as appropriate in summer for a light group dessert. Basically this is a year-round winner. YOU’RE WELCOME.READ THE POST

A Healthier Take on Strawberry Shortcake for a Big Group

May 14, 2017

I want to eat this all day, every day.

It’s no secret that there are a few select foods that I could literally could eat every single day and not get tired of them. Nachos (and I do), a good burger, and my homemade strawberry shortcake. My homemade strawberry shortcake is sublime.

I stumbled upon this recipe years ago when I needed to come up with a dessert for like 15 people. Individual shortcakes would have been way too time-consuming (and quite frankly they’re kind of dry), but I had it stuck in my head that I wanted to use the pounds of strawberries that my mom had. And then I found the original recipe I’ve adapted here…as my original post mentioned, I’m obsessed. It’s literally the best.

But, as with many recipes, I wanted to see if there was a way to make it just a tad more healthy—cut down on the calories just a bit, but also bringing in some healthier elements. And the fact is, I might like this version even just a bit more.

I cut the sugar a bit, and it definitely doesn’t lose anything. And then I’ve substituted half of the flour for whole wheat (or white whole wheat, which is a bit softer), which gives it a great heartiness and also a slightly nutty, warm flavor that I really love. You can make this ahead of time when feeding a big group and it’s the most moist, fragrant, yummy summer dessert I can think of. Pair it with fresh strawberries and a bit of homemade cinnamon whipped cream, and you’ve got yourself a winner!READ THE POST

Chocolate, Cinnamon, & Almond Loaf Cake (gluten-free)

March 5, 2017

My dessert tastes don’t always quite jive with other people’s. I don’t like things super sweet, I tend more toward fruity desserts rather than super chocolate, I will always choose dark chocolate over milk (and don’t even talk to me about white chocolate and its lies…).

I was blown away by the complexity of the flavors in this cake, yet how subtle they were. I cut back on the sugar quite a bit from what the recipe called for, and for me that made it perfect—letting the chocolate have more of a bittersweet quality and the cinnamon shine through. Also, whoever thought to put cinnamon in whipped cream is a genius and I can’t believe I haven’t done that before. But I assure you I will forever moving forward…
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