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Prep for a smooth(er) back to school

Ever since I had the roasted tomatoes at the Full Belly farm dinner I have wanted to make something similar.  It felt silly to buy tomatoes when we have them coming out of the garden at a crazy rate, but the problem was, we kept eating them in meals so there weren’t quite enough to roast in a big dish.  I really wanted to almost poach them in olive oil until they reduced into a sweet gooey mess of tomato jam…

So I finally found the moment this Sunday.

The oven was already on for I can’t remember what reason (some other prep item) and all I had to do was drench the tomatoes in olive oil, salt, pepper, dried oregano, and dried parsley.

And then it went from the above, to this…

I jarred it up for the time being, but I can’t wait to enjoy it…SOON.

Next up was making dinner for later that week.  Because some of the week nights were a little crazy, I decided to make at least one meal in advance.

And slaw seemed the best option since cabbage needs extra time to break down anyway.

I made a Thai almond butter sauce with the juice of one lime, 1/2 cup almond butter, 1/2 cup tamari, 2 tbsp maple syrup, and 1/4 cup water.

Once the cabbage was coated in sauce, I added two filets of baked salmon and 2 cups of chopped snap peas.

And then I cooked 2 cups of quinoa to fold in as well before throwing it in the fridge for later.

Here’s what it looked like when I pulled it out later.  Ready for cilantro and nuts before digging in.  More on that later.

Continuing the prep line up.  I also made two lunches for Kyle (I had made a pot of rice earlier before cleaning it out and immediately making quinoa in it).  They were both identical with rice, broccoli, and mac nuts, but I used two different sauces based on what jars I had to use up in the back of the fridge.  One was Nom Nom Paleo all purpose stir fry sauce and then other was a spicy korean BBQ sauce that was from a gobble meal a while back (and was too spicy for the me/the kids).

I de-stemmed and ripped up two bunches of curly kale, which will come in handy for lunch time salads like the one below (and a few kale dinners on the meal plan).

Speaking of lettuce lunches…

Guess what Mr. P requested for his snack at school?  LETTUCE!

I was convinced that wouldn’t be enough to fuel him through the day though, so I included almonds and raisins, but when he returned the tupperware to me the next day, he had – in fact – picked out the lettuce and left the rest.  😛  What a funny kid.

I’ve been letting him choose what he wants for snacks at school to give him a little control and help with the school transition.  He has been picking walnuts with dried pineapple (his fave trail mix combo) or this seed and bean snack mix.  The lettuce was a wild card and I was happy to oblige.

BANANA BREAD.

In order to have a GF and DF option for myself at the back to school parent coffee, I knew I’d have to make something myself.  So I did!

I’m on the board now, so September has A LOT going on for me.  I know I’ve always shared openly how awesome the community is at our church and preschool.  Well, the parent support system and inviting nature is what hooked me and so when they asked if I would take on a position to act as the liaison for class parents and fostering that inclusive community vibe, I couldn’t possibly say no.  So that just happened.  Here I thought I was going to have more down time to blog once the kids were both in school at the same time…

Anyway, back to this guy.

I just added cilantro and almonds to serve.

Boom.  Dinner is done.  Bonus, it made a ton so we can have it another night too.

Yes, I hoarded Christmas time dark chocolate oranges for the rest of the year.

Source: https://www.hungryhungryhippie.com/prep-for-a-smoother-back-to-school/

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Slow Cooker Pineapple Pork Tacos

Inspired by a recipe my daughters made at cooking camp over the summer, here is a super easy version of pineapple pork tacos you can throw in your slow cooker on a busy weeknight (hello, fall)! This recipe was my first time trying pineapple on a taco, and, I have to say, it’s so good for something different and refreshing. Hard to go wrong with anything that’s wrapped up in a warm tortilla. :) Enjoy!

Course: Dinner

Cuisine: Mexican

Dietary Restriction: Egg Free, Gluten Free, Peanut/Tree-Nut Free

Print

Ingredients

2 pounds pork shoulder or Boston butt roast

1/2 onion, roughly chopped

1/4 pineapple, peeled and roughly chopped

2 limes, juiced

2 tablespoons apple cider vinegar

4 cloves garlic, crushed

1 jalapeno, seeded and roughly chopped

2 teaspoons oregano

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon pepper

tortillas, diced pineapple, tomatillo salsa, sour cream, and cilantro, for serving

Instructions

Combine all ingredients in a blender, and blend until smooth. Pour over top of pork, cover with lid, and cook until meat is falling apart, 4 hours on high or 6 to 8 hours on low. 

Shred meat with a fork, drain, and serve with accompaniments. 

Recipe Notes

We recommend organic ingredients when feasible.

Gluten-free if corn tortillas are used.

Source: https://www.100daysofrealfood.com/slow-cooker-pineapple-pork-tacos/

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Classic Chocolate Mousse (VIDEO)

Learn how to make Classic Chocolate Mousse that is decadent, airy and intensely chocolatey. A generous dollop of whipped cream, shaved chocolate and fresh raspberries make this a romantic, special occasion dessert.

Add this dark chocolate mousse to your Valentines Day menu along with Filet Mignon or Lobster Tails for a truly memorable dinner!

Chocolate Mousse!

Many of the “easy” chocolate mousse recipes take shortcuts which result in something that looks like mousse but tastes like chocolate pudding. This ‘Mousse de chocolate’ is something you might try in a fancy restaurant, but it’s simple to achieve these same results at home.

My husband and I took a “date night” cooking class together at Sur La Table and the chef taught this recipe for classic French mousse. We both were smitten with how intensely flavorful it was without being overly sweet.

How to Make Chocolate Mousse:

This recipe comes together in 3 bowls and you will need a medium saucepan with 2″ of boiling water to serve as a hot water bath or “bain marie” to melt the chocolate and heat/thicken the egg yolks mixture. (I added Amazon affiliate links for tools we used)

Melt chocolate with butter and coffee over simmering water

Heat yolks with sugar and vanilla over simmering water

Fold yolk mixture into chocolate mixture

Beat egg whites and sugar and fold into mousse in thirds

Divide between ramekins and refrigerate

Is Eating Raw Eggs Safe?

The yolks in this recipe reach the heat temperature where they are considered pasteurized but the whites do go into the chocolate mousse raw. It is recommended that the elderly, pregnant women, very young children and immune compromised individuals do not consume raw eggs. This article from healthline goes into greater detail on raw egg safety. If you are concerned, look for eggs labeled “pasteurized” in your grocery store and follow these tips:

Never use cracked, chipped or dirty eggs

Only buy eggs from the refrigerated section of grocery stores

Keeps eggs refrigerated and handle with clean hands

Do not use expired eggs

Use eggs from trusted sources

Cooks tip: The coffee amplifies the flavor of the chocolate so do not skip it. Espresso or dark brewed coffee work well.

If you love chocolate desserts, try these next:

Watch Natasha Make Chocolate Mousse:

I hope you are inspired to recreate this homemade chocolate mousse!

Classic Chocolate Mousse

Prep Time: 15 minutes

Cook Time: 10 minutes

Refrigeration: 2 hours

Total Time: 25 minutes

Learn how to make Classic Chocolate Mousse that is decadent, airy and intensely chocolatey.

Author: Natasha of NatashasKitchen.com

Skill Level: Easy

Cost to Make: $10-$15

Keyword: chocolate mousse

Calories: 478 kcal

Servings: 8 4 oz servings

For the Chocolate Mousse:

4 large eggs

6 oz bittersweet chocolate coarsely chopped or broken up

6 oz unsalted butter cubed

1/4 cup strongly brewed coffee or espresso

1/2 cup + 1 Tbsp granulated sugar divided

1 tsp vanilla extract

For the Toppings:

1 cup heavy whipping cream

1 Tbsp granulated sugar

1/2 tsp vanilla extract

1 Tbsp chocolate shavings

16 raspberries

How to Make Chocolate Mousse:

In a medium heat-proof mixing bowl, combine 6 oz chopped chocolate, 6 oz butter, 1/4 cup coffee. Heat a medium saucepan with 2-inches of water to a boil. Place your bowl with chocolate over a saucepan of simmering water so the bowl over the steam and not touching the water. Stir until chocolate is melted and smooth. Remove from heat and set aside.

Separate eggs and put 4 yolks in a large heat-proof mixing bowl with 1/2 cup sugar and 1 tsp vanilla extract. Whisk to combine. Place bowl over the saucepan of boiling water, and whisk until thickened, hot to the touch and lightened in color. Remove from heat. Use a spatula to stir chocolate mixture into the egg mixture, mixing until blended.

Place 4 whites in a third medium bowl. Beat until foamy. Gradually add 1 Tbsp sugar and continue beating until medium peaks form. Fold egg whites into the batter one third at a time, fully incorporating between each addition. Once all egg whites are in, stop folding when mousse is smooth and even in color.

Divide mousse between 8 (4oz) ramekins, cover and refrigerate at least 2 hours or ideally overnight.

How to Make Whipped Cream and Assembly:

In a medium bowl, beat together heavy cream with 1 Tbsp sugar and 1/2 tsp vanilla extract on medium/high speed until soft peaks form. 

Spoon generous dollops of whipped cream over chilled chocolate mousse cups and top with shaved chocolate and raspberries.

What you will need: 1 medium mixing bowl, 1 medium heat-proof bowl, 1 large heat-proof bowl, 1 medium saucepan filled with 2" water.

Nutrition Facts

Classic Chocolate Mousse

Amount Per Serving

Calories 478 Calories from Fat 351

% Daily Value*

Total Fat 39g 60%

Saturated Fat 23g 115%

Cholesterol 169mg 56%

Sodium 47mg 2%

Potassium 194mg 6%

Total Carbohydrates 27g 9%

Dietary Fiber 2g 8%

Sugars 22g

Protein 5g 10%

Vitamin A 22%

Vitamin C 1.5%

Calcium 5%

Iron 10.4%

* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Source: https://natashaskitchen.com/classic-chocolate-mousse/

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Slow Cooker Ropa Vieja (Cuban Shredded Beef) – w/ Instant Pot Option

Tender Cuban-style shredded beef stewed in a pepper tomato sauce. With slow cooker and pressure cooker instructions, you can make this delicious recipe in either your crock pot or Instant Pot!

To celebrate the release of my new cookbook, Paleo Power Bowls, I thought I would share one of my favorite recipes from the book – Slow Cooker Ropa Vieja.

Not only is this recipe one of my personal favorites, but it was a hit in my household, and among my recipe testers. Rest assured, this recipe has been tested probably over a dozen times, so you know it’s a keeper!

What is Ropa Vieja? Simply put, it’s a slow cooked Cuban-style shredded beef made with green chilis, bell pepper, onion, tomato sauce, cumin, and oregano. This signature Cuban dish is also popular throughout the whole Caribbean. The result is tender, super flavorful shredded beef that requires hardly any effort to prepare!

“Ropa Vieja” translates literally to “old clothes,” drawing a parallel between the vibrant shredded meat and tattered clothing. While I’ve never tried my palate at old clothing, I’m willing to bet this tastes far superior.

Not long after finishing Paleo Power Bowls, I purchased an Instant Pot. After experiencing the full glory of this epic machine, I naturally wished I had made the purchase far sooner so that I could have included pressure cooker instructions along with slow cooker instructions.

That said, I have included the pressure cooker instructions for this recipe as well so that you can make it either way.

Serving Options:

Serve this beef up with your choice of sides—the traditional side is white rice and black beans, if you can tolerate it. I personally love it with either rice or cabbage slaw (or both), fried plantains, and avocado.

You can also get creative and use this to make tacos (using paleo tortillas) or Whole30 tacos (using lettuce cups).  

Leftovers make for amazing sandwiches! Toast up your favorite paleo (or gluten-free) sandwich bread for an excellent ropa vieja sammie.

Recipe Adaptations:

 To make this low-FODMAP: omit the onion and garlic powder.

 Use either mild or hot green chilis depending on your preferred level of heat.

When frying the plantains: replace avocado oil with any high-temperature cooking oil of choice.

And for those of you who own a pressure cooker, here are the..

Instant Pot Instructions:

Stir together the ingredients for the sauce in a bowl or large measuring cup and set aside.

Sprinkle the beef chuck roast with garlic powder and sea salt.  Plug in your Instant Pot and turn on the Saute setting. Allow Instant Pot to heat up for 2 minutes. Add the avocado oil.

Place the meat inside the Instant Pot and sear for 4 to 5 minutes, until the outside is deeply browned. Carefully flip the meat and sear the other side for 2 to 3 minutes.

Pour the sauce over the beef.

Secure the lid on the Instant Pot and set to the Pressure Cook setting on High. Cook 60 minutes with the steam release valve on “Sealing”. Once Instant Pot has finished its course, allow it to automatically go into the Keep Warm mode for an additional 30 minutes. Release any remaining pressure using the quick release valve. Turn off the Instant Pot and open the lid.

Use tongs to transfer the beef to a cutting board and use two forks to shred it. Transfer the shredded beef back into the Instant Pot with the sauce and stir well so the meat absorbs the flavor of the sauce. From here, proceed with the rest of the recipe below to prepare the bowls!

Check out Paleo Power Bowls for more recipes like this! I hope this ropa vieja becomes a staple in your home, just as it is in mine!

Slow Cooker Ropa Vieja (Cuban Shredded Beef)

Print

Ingredients

Sauce:

1 medium yellow onion chopped

1 green bell pepper cored and chopped

1 (15-ounce) can tomato sauce

1 (7-ounce) can green chilis

2 Tbsp tomato paste

1 Tbsp dried oregano

2 tsp ground cumin

2 tsp sea salt

2 Tbsp cider vinegar

1/2 tsp red pepper flakes optional

1/2 tsp black pepper

For the Beef:

2 lbs beef chuck roast use up to 3 lbs

2 tsp garlic powder

1/2 tsp sea salt

1 Tbsp olive oil

For the Bowls

6 large red potatoes chopped

2 Tbsp avocado oil + more for frying

2 large plantains peeled and sliced

1/2 small head red cabbage thinly sliced

4 Tbsp fresh lime juice

2 vine-ripened tomatoes chopped

1/2 cup cilantro chopped, optional

Instructions

Make the Sauce:

Add all ingredients for the sauce to a large (6-quart) slow cooker and stir well.

Prepare the Beef:

Sprinkle the beef chuck roast with garlic powder and sea salt. Heat the oil to medium-high in a thick-bottomed stock pot or Dutch oven. Place the meat inside the hot stock pot and sear for 4 to 5 minutes, until the outside is deeply browned. Carefully flip the meat and sear the other side for 2 to 3 minutes. Note: you can use a cast iron skillet, but proceed with caution, as the fat from the beef will splatter out.

Transfer the meat to the crock pot and nestle it in the sauce. Note: it’s fine if the meat isn’t fully submerged in sauce!

Secure the lid on the slow cooker and set on the lowest setting. Cook 6 to 8 hours, flipping the meat halfway through, if possible, or until beef is very tender.

Transfer the beef to a cutting board and use two forks to shred it. Transfer the shredded beef back into the crock pot with the sauce and stir well so the meat absorbs the flavor of the sauce.

For the Bowls:

Preheat the oven to 400 degrees. Spread the potatoes on a large baking sheet and drizzle with 2 Tbsp avocado oil. Use your hands to toss everything together until potatoes are well-coated. Sprinkle with sea salt and place on the center rack of the preheated oven. Roast 20 minutes, stir the potatoes, then roast an additional 10 to 15 minutes, until golden-brown and cooked through.

While the potatoes are roasting, fry the plantains. To do so, fill a small shallow skillet half-way up with avocado oil and heat over medium-high. Once the oil is all the way hot (you can test this by gently flicking a tiny amount of water on the oil to see if it sizzles), carefully place sliced plantains in the oil. Cook until golden-brown and crispy, about 2 to 3 minutes. Carefully flip and cook on the other side an additional 2 to 3 minutes, until plantains have reached desired level of crisp. Transfer to a paper towel–lined plate, sprinkle with sea salt, and repeat for remaining plantains.

Place sliced red cabbage in a mixing bowl and add the lime juice. Firmly massage the lime juice into the red cabbage until it begins to soften, about 2 minutes. Sprinkle with sea salt to taste.

Divide potatoes between 4 to 6 bowls and add desired amount of shredded beef and cabbage. Serve with fried plantains, tomatoes, and fresh cilantro.

Source: https://www.theroastedroot.net/slow-cooker-ropa-vieja-cuban-shredded-beef-w-instant-pot-option/

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Pan Seared Pork Chops with Gravy

These Perfectly Pan Seared Pork Chops with Gravy are so easy to make, incredibly quick and perfectly tender! Jazz up your midweek dinner with these Pan Seared Pork Chops that come complete with a Pan Gravy!

Truth be told, I’m kind of old fashioned when it comes to pork chops, at least I used to be until a couple years ago. In my family we always used to cook pork chops forever, literally for at least an hour in the oven. No pink in our pork chops here, however, things have changed.

At least for my husband and I. I’ve been watching the food network for a while now, who am I kidding. Food network is the only thing I watch and I’ve seen many chefs prepare and cook pork chops and I’ve learned to properly cook them and that is until they have an internal temperature of 145 F degrees. Granted, at first I thought I wasn’t going to like them, but who am I kidding. They are incredible.

I chose to pan sear these pork chops because I find it quicker, so they are perfect when you’re in a rush, or perfect for a midweek dinner. I also made a delicious creamy gravy from the pan drippings, which goes perfectly. My favorite way to serve them is over creamy mashed potatoes.

HOW TO COOK PORK CHOPS

Both boneless or bone-in pork chops can be used. I prefer the thick cut pork chops, which I find at Costco.

Pork chops cook quickly so make sure to not overcook them. To properly cook them, use a meat thermometer to check the internal temperature, don’t rely blindly on cooking time. When they reach an internal temperature of 135 F degrees they are done, but they are not done cooking. Let them rest on a cutting board for 10 minutes, the residual heat will bring them to the recommended 145 F degrees. Cooking time can vary based on the thickness of the pork chops.

Properly season your pork chops because this will make for a delicious and flavorful crust.

Let your pork chops rest for about 30 minutes on the counter before cooking them so they come to room temperature. This will ensure they cook on the inside and the center reaches the perfect temperature.

CRAVING MORE PORK CHOPS? TRY THESE RECIPES:

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

Pan Seared Pork Chops with Gravy

These Perfectly Pan Seared Pork Chops with Gravy are so easy to make, incredibly quick and perfectly tender! Jazz up your midweek dinner with these Pan Seared Pork Chops that come complete with a Pan Gravy!

Course: Main Course

Cuisine: American

Servings: 4

Calories: 361 kcal

Author: Joanna Cismaru

Ingredients

Pork Chops

1 tbsp butter unsalted

1 tbsp olive oil

4 pork chops thick cut

1/2 tsp salt or to taste

1/2 tsp pepper or to taste

Gravy

1 tbsp butter unsalted

1 tbsp all-purpose flour

3/4 cup half and half

1/2 cup chicken broth low sodium or no sodium added

1/4 tsp salt or to taste

1/4 tsp pepper or to taste

Instructions

Pork Chops

Add the butter and oil to a large skillet and heat over medium-high heat. Add the chops and sear on all sides, about 4 to 6 minutes per side. Do not flip them over until properly seared on each side. Make sure to sear the sides of the chops as well, especially is using thicker cut pork chops. 

If using a meat thermometer, check the internal temperature and cook until they reach 135 F degrees. Transfer pork chops to a cutting board and let them rest for 10 minutes before slicing into them. The residual heat will bring the temperature up to 145 F degrees.

Gravy

In the same skillet add the butter and melt over medium heat. Whisk in the flour and cook for about 1 minute, whisking continuously, to remove the raw flour taste.

Whisk in the half and half and the chicken broth until smooth. Cook for a couple more minutes until the gravy thickens. Season with salt and pepper as needed.

Slice pork chops and serve with gravy and mashed potatoes.

Recipe Notes

Half and half can be found near the milk and cream in the dairy section of your local grocery store. Half and half is a blend of equal parts whole milk and light cream. It averages 10 to 12% of fat.

Bake option: Follow the instructions as stated (make sure you use an oven safe skillet), but instead of fully cooking the pork chops on the stove top, sear them on all sides for 2 minutes, just until they are nice and golden. Transfer the skillet to the oven and cook for another 15 minutes at 400 F degrees or until the internal temperature reaches 135 F degrees. Let them rest for 10 minutes before slicing and serving.

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition Facts

Pan Seared Pork Chops with Gravy

Amount Per Serving (1 pork chop and gravy)

Calories 361 Calories from Fat 207

% Daily Value*

Total Fat 23g 35%

Saturated Fat 10g 50%

Cholesterol 121mg 40%

Sodium 528mg 22%

Potassium 584mg 17%

Total Carbohydrates 3g 1%

Protein 31g 62%

Vitamin A 6.8%

Vitamin C 0.5%

Calcium 5.7%

Iron 4.5%

* Percent Daily Values are based on a 2000 calorie diet.

Source: https://www.jocooks.com/recipes/pan-seared-pork-chops-with-gravy/

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Roasted Tomato Bucatini with Burrata and Basil Vinaigrette

Roasted cherry tomatoes served on a bed of bucatini dressed in a summer-fresh basil vinaigrette and topped with creamy burrata.

It’s September 3rd, the PSL has been out for daaaayyyyzzz now, I saw Halloween candy in the CVS across the street (<– major side eye to THAT), and it’s officially official:

I’m mourning the end of summer.

In years past I’ve totally been that girl stocking up on butternuts and buttercups and delicatas and all the squashes as soon as it was even mildly socially appropriate, but I’ve shifted over the past few years to more of a laidback, “HEY TIME, SLOW DOWN!” mentality.

Maybe it’s that having a kid has softened me, but now I’m basically that girl who cries in the supermarket aisle next to the peaches now that they don’t taste so good anymore. I’m sure I’ll feel similarly about the squashes come February/March when their deliciousness is starting to wane, but for now I’m holding onto summer stone fruit and tomatoes for dear life.

All that to say, even though this may be my last formal summer recipe of the year, rest assured we’re still inhaling heirloom tomatoes, pesto, and plums over here. Just yesterday we had heirloom tomato grilled cheese for lunch and I would have shared the recipe except that I’m pretty sure you can put sliced tomatoes and provolone slices between two pieces of bread without any instruction from me.

This pasta on the other hand, simple as it may be, warrants an explicit and intentional post because it is just.that.good. I really should have shared it with you earlier in the summer so you could make it every week on repeat, but here we are. I suspect cherry tomatoes and basil will be around for a while yet, so there’s still time.

This is like your average caprese pasta but times 10000000000. The basil vinaigrette is good enough to drink and soaks into the noodles so that it dyes them a gorgeous vibrant green. The cherry tomatoes are roasted until they’re sweet and caramelized. And the burrata on top is, well, BURRATA. No further explanation needed. The recipe is from What’s Gaby Cooking and if I knew Gaby in real life, it would be enough to make us BFF, it’s that good.

Roasted Tomato Bucatini with Burrata and Basil Vinaigrette

Roasted cherry tomatoes served on a bed of bucatini dressed in a summer-fresh basil vinaigrette and topped with creamy burrata.

Ingredients

1 lb bucatini

2 pints cherry tomatoes

2 tbsp olive oil

kosher salt and black pepper, to taste

8 oz burrata

For the basil vinaigrette

1 shallot, minced

4 oz fresh basil leaves, stems removed

1 garlic clove

½ tsp red pepper flakes

½ cup olive oil

2 tbsp red wine vinegar

1 tsp salt

Instructions

Heat oven to 400F. Toss the tomatoes with the olive oil and spread on a parchment-lined baking sheet. Season with salt and black pepper, then roast for 20-30 minutes or until tomatoes are caramelized and starting to burst.

Bring a large pot of salted water to a boil and cook the bucatini to desired consistency. Strain and set aside.

Meanwhile, to make the basil vinaigrette, combine all of the ingredients in a blender and blend until pureed.

Toss the cooked pasta with the basil vinaigrette. Divide among serving bowls. Top with the roasted cherry tomatoes and the burrata. Serve warm.

3.5.3208

Source: https://joanne-eatswellwithothers.com/2018/09/roasted-tomato-spaghetti-with-burrata-and-basil-vinaigrette.html

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Episode 176: Lightfoot

The story of a family’s lost land and it’s recovery over generations.  Now back in Lightfoot hands, it is being used to make biodynamic wine with the pull of the world’s largest tide cycle (The Bay of Fundy, Nova Scotia) within eye sight. #visitNovaScotia #ExploreCanada

Source: http://www.theperennialplate.com/episodes/2018/02/episode-176-lightfoot/

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Chocolate Rugelach

A much-loved Jewish holiday treat, rugelach (pronounced rug-a-lah) are miniature pastries posing as cookies. They’re made by rolling a buttery, flaky dough around a sweet filling of fruit, nuts, chocolate, or pretty much anything you can imagine. Yiddish for “little twists,” rugelach can be crescent-shaped, like this classic walnut-raisin version, or rolled into logs, much like a strudel, and cut into slices before baking. While they look like fancy bakery cookies, they are totally doable at home. The key is to think ahead: the dough needs to be refrigerated for at least an hour before rolling, and then quickly chilled again before slicing and baking.

Begin by making the dough. Place the flour, sugar, and salt in the bowl of a food processor fitted with a metal blade.

Pulse a few times to combine.

Add the chunks of butter, cream cheese, and egg yolk.

Process until the dough is well-moistened and crumbly, 20 to 30 seconds.

Transfer the dough to a clean work surface.

Gather the crumbly dough into a ball and knead, dusting the work surface and dough lightly with flour as necessary, until it comes together into a smooth ball.

Shape the dough into a rectangle, then cut into 4 equal portions.

Flatten each piece of dough into a 1/2-inch-thick rectangle.

Wrap each section of dough in plastic wrap and refrigerate for at least one hour or up to 3 days.

Next, make the filling. Place the chocolate in a medium microwave-safe bowl and melt in 30-second intervals, stirring in between, until almost melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, melt the chocolates in a double boiler on the stovetop.)

Add the sugar and salt.

Mix well; the mixture will be grainy.

When you’re ready to roll the cookies, remove one section of dough from the refrigerator, unwrap it, and place it on a lightly floured work surface. (If necessary, let it sit at room temperature for a few minutes until it’s pliable enough to roll, but not too soft.) Dust the top of the dough lightly with flour, then use a rolling pin to roll it into an 8 x 11-in rectangle. Don’t make yourself crazy over it, but try to make it as even as possible around the edges; it will make it easier to roll. (Go ahead and trim slightly with a pizza cutter or sharp knife if it’s very uneven.)

Using an offset spatula or back of a spoon, quickly spread 1/4 of the chocolate filling evenly over the dough, leaving a 1/4-inch border around the edges.

Starting from the long side, roll the dough tightly into a cylinder.

Place the filled rolled dough, seam side down, on the prepared baking sheet. Repeat with the remaining dough and chocolate filling. Place the rolled dough logs in the refrigerator for 20 to 30 minutes, or until firm to the touch.

Take the rolled dough out of the refrigerator. Using a serrated knife, slice off the uneven ends of each roll and discard. Then slice the rolls into 1 in-wide pieces.

Place each slice, seam side down, on the prepared sheet.

Bake for 18 to 20 minutes, or until lightly golden. Cool the rugelach on the baking sheet for a few minutes, then transfer to a rack to cool completely.

Rugelach are best enjoyed fresh on the day they are made but any extra cookies can be stored in airtight container for up to 3 days, or freeze for longer storage.

Ingredients

For the Dough

2-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off

6 tablespoons sugar

Heaping 1/4 teaspoon salt

1 cup (2 sticks) cold unsalted butter, cut into 1-in chunks

6 oz cold cream cheese, cut into 1-in chunks

1 egg yolk

For the Filling

8 oz semi-sweet chocolate, best quality such as Ghiradelli, roughly chopped

1/2 cup sugar

1/4 teaspoon salt

Instructions

Make the dough: Place the flour, sugar, and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine. Add the chunks of butter, cream cheese, and egg yolk. Process until the dough is well-moistened and crumbly, 20 to 30 seconds. Transfer the dough to a clean work surface. Gather the crumbly dough into a ball and knead, dusting the work surface and dough lightly with flour as necessary, until it comes together into a smooth ball. Shape the dough into a rectangle, then cut into 4 equal portions; flatten each piece of dough into a 1/2-inch-thick rectangle. Wrap each section of dough in plastic wrap and refrigerate for at least 1 hour or up to 3 days.

Line a baking sheet with parchment paper.

Make the filling: Place the chocolate in a medium microwave-safe bowl. Melt in the microwave in 30-second intervals, stirring in between, until almost melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, melt the chocolates in a double boiler on the stovetop.) Mix in the sugar and salt. The mixture will be grainy; that's okay.

Roll the cookies: Remove one section of dough from the refrigerator, unwrap it, and place it on a lightly floured work surface. (If necessary, let it sit at room temperature for a few minutes until it's pliable enough to roll, but not too soft.) Dust the top of the dough lightly with flour, then use a rolling pin to roll it into an 8 x 11-in rectangle. Don't make yourself crazy over it, but try to make it as even as possible around the edges; it will make it easier to roll. (Go ahead and trim slightly with a pizza cutter or sharp knife if it's very uneven.) Using an offset spatula or back of a spoon, quickly spread 1/4 of the chocolate filling (a heaping 1/4 cup) evenly over the dough, leaving a 1/4-inch border around the edges.

Starting from the long side, roll the dough tightly into a cylinder. Place the filled rolled dough, seam side down, on the prepared baking sheet. Repeat with the remaining dough and chocolate filling. Place the rolled dough logs in the refrigerator for 20 to 30 minutes, or until firm to the touch.

Preheat the oven to 375°F.

Take the rolled dough out of the refrigerator. Using a serrated knife, slice off the uneven ends of each roll and discard. Then slice the rolls into 1 in-wide pieces. Place each slice, seam side down, on the prepared sheet. Bake for 18 to 20 minutes, or until lightly golden. Cool the rugelach on the baking sheet for a few minutes, then transfer to a rack to cool completely. Rugelach are best enjoyed fresh on the day they are baked but any extra cookies can be stored in airtight container for up to 3 days, or frozen for longer storage.

Make-Ahead Instructions: The unbaked sliced rugelach can be chilled and stored for up to 3 days in the refrigerator before baking.

Freezer-Friendly Instructions: The unbaked sliced rugelach can be frozen for up to 3 months. Before freezing, let the sliced rugelach set on a baking sheet in the freezer for approximately 20 minutes, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze after baking: Let the rugelach cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Nutrition Information

Powered by

Per serving (36 servings)

Serving size: 1 cookie

Calories: 144

Fat: 9 g

Saturated fat: 5 g

Carbohydrates: 16 g

Sugar: 8 g

Fiber: 1 g

Protein: 2 g

Sodium: 51 mg

Cholesterol: 23 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Source: https://www.onceuponachef.com/recipes/chocolate-rugelach.html

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The Crack Shack Opens in Pasadena

All-day dining venue The Crack Shack, from founder Michael Rosen and Top Chef winner Richard Blais, has opened in Old Town Pasadena.

Focusing on elevated fried chicken dishes, the new 6, 020 square foot eatery features an open concept with custom reclaimed wood and metal furniture, skylights, Rose Bowl inspired art and features the original sign for the old Firehouse Recording Studio that once occupied the location.

Diners can choose from 5 and 10 piece plates of fried chicken, half or whole bone in fried chicken, fried chicken oysters, house made biscuits with miso-maple butter, deviled eggs with French toast crumble and candied bacon, Mexican Poutine, chicken thigh pastrami sandwich, a Senor Croque with fried chicken and runny egg and the Firebird with spicy fried chicken thigh and ranch dressing.  The menu also features lighter fare including a variety of power bowls; a papaya, coconut, mango and jicama slaw and a vegetable, hummus and quinoa dish.

Drinks include milkshakes, a variety of Stubborn brand sodas and a craft beverage program featuring signature cocktails.

The Pasadena location is the brand’s fifth location with other restaurants throughout California in San Diego, Costa Mesa and Century City.

Located at 30 W. Green Street, The Crack Shack is open from 10:30 am to 10 pm.

Source: https://www.thedailymeal.com/eat/crack-shack-opens-pasadena

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How to Make Ghee: A Step by Step Guide

One of the FAQ’s in Priya Krishna’s Indian-ish is: “If a recipe calls for ghee or olive oil, what’s better?” To which Priya responds: “Ghee. Always ghee. There is nothing in the world that makes Indian food taste better than the rich, nutty flavor of ghee.”

Roger.

There is no “recipe” for ghee in Indian-ish, just a little guidance: “Melt a stick of butter, turn off the heat, skim the white stuff off the top, and you’ll be left with clear ghee.”

Since I had many recipes in Indian-ish flagged, I made a pound of ghee. Advised by a friend, I strained the nutty, clarified butter through cheesecloth, and it worked like a charm.

How Does Ghee Differ from Clarified Butter?

The process of clarifying butter removes water (through evaporation) and milk solids (through skimming or straining).

Ghee is clarified butter taken one step further, until the milk solids turn brown, leaving behind nutty, toasty liquid gold.

Why Use Ghee? And Why Has Ghee Become A Darling of the Wellness World?

Cooks/chefs love cooking with clarified butter because, without those milk solids in the mix, the butter has a higher smoke point, which allows it to be used at higher temperatures without burning. Ghee has the added bonus of imparting nutty, toasty flavors to the food it is cooking.

Ghee is loved by the wellness world because many people with dairy sensitivities don’t have to give it up — when the milk solids are removed from the butter, so are most of the problematic lactose sugars and casein proteins.

Woohoo! Go Ghee!

How To Make Ghee: In a medium saucepan over medium to medium-high heat, melt as much butter as you like.

Within five minutes, you will see a brown rim around the top of the bubbling butter. It should begin smelling slightly nutty. This is a sign it’s just about done.

Strain the ghee through a cheesecloth.

These are butter solids left behind.

Ta-da! Ghee.

Ghee, cooled to room temperature.

Print

How to Make Ghee: A Step by Step Guide

Author: alexandra

Prep Time: 1 minute

Cook Time: 5 to 7 minutes

Total Time: 10 minutes

Yield: 2 cups

Description

Ghee is clarified butter cooked one step further till the milk solids turn slightly brown, leaving behind nutty, toasty liquid gold.

As I researched how to make it, I came across many recipes that call for simmering the butter slowly for 15 to 20 minutes, skimming off the white solids from the top, then cooking the fat that remains till it becomes toasty. This no-doubt is the proper way to do it, but I’ve found cooking the butter over medium to medium-high heat for about 5 minutes achieves the same end point: slightly toasted clarified butter.

Ingredients

1 lb. unsalted butter, or more or less

cheesecloth

Instructions

In a medium saucepan over medium heat, melt as much butter as you like.

Adjust heat to that butter is bubbling, not violently but at a nice clip. Within five minutes, you will see a brown rim around the top of the bubbling butter. It should begin smelling slightly nutty. This is a sign it’s just about done.

Strain the ghee through a cheesecloth-lined sieve.

Transfer ghee to a glass jar, leaving any dark solids that may have slipped through the sieve behind.

Category: Pantry

Method: Stovetop

Cuisine: Indian

Keywords: ghee, clarified, butter, nutty, toasty, Indian

Posted By: alexandra · In: Sauces, dressings, jams & spreads

Source: https://alexandracooks.com/2019/04/23/how-to-make-ghee-a-step-by-step-guide/

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eating in perugia umbria

Even though I’ve had a home in Umbria for about 30 years, and have traveled all over this region, the city of Perugia (the capital of Umbria) has always been a no-go zone. And it’s not just me who tends to avoid it. When I ask any of my neighbors here in the countryside (both foreigners as well as Umbrians) everyone has the same response: it’s just too much trouble.

The thing is, Perugia is located on top of a hill. And it’s a big hill and a big town. There are about 160,000 people living there, so it’s definitely the largest city in Umbria. And even though the center is medieval, the surrounding area that has been built up around it is more modern and navigating the roads that lead to it is a puzzle that is difficult to crack. First of all there is the ring road that had tons of tunnels and is a nightmare. Then, once you exit from the ring road and try to follow a map or GPS, the under passes, over passes, roundabouts and forks in the road often mean you  miss your turn and have to double back. By the way? This is not just me! It’s anyone you talk to.

And don’t get me started on parking. To visit Perugia you have to find, and then park, in one of 4 or 5 public parking lots. Once there, there are a series of escalators that lead up to the center of town.

But I’m here to tell you that it’s worth the effort. After more or less avoiding Perugia for 30 years, I’ve been up there about 8 times in the past few weeks. And it’s gorgeous. I now have pretty much figured out how to get to my preferred parking lot (Pellini is you want to know) and have figured out the route to get up to the center of town. Which has got to be one of the prettiest walks ever. Medieval buildings and Renaissance palaces are encrusted with carvings and wrought iron details. Buttresses shore up the tipsy foundations forming picturesque archways everywhere you look.

There is also art. Major art. In addition to the Duomo there is the Museum which holds masterpieces by Duccio, Piero della Francesca, Perugino and Fra Angelico, as well as Perugino’s frescoed jewel The Cambio.

The reason that I’ve been spending so much time in Perugia lately, though, is (obviously) because of food. This October I’m leading a week long tour of Umbria with my friend Evan and we will be hosting 30 donors to KCRW, where Evan’s show Good Food is produced. We will be based in Perugia (staying in this very fancy hotel!) and I needed to check out the current restaurant situation to plan out our dinners. Because while during the day we will roam far and wide around Umbria, in the evening who wants to get on another bus? Much better to wander through this gorgeous town and eat a delicious meal.

So for the last two weeks I’ve been enjoying delicious meals. Many many delicious meals. There was even one day when Sophie and I had lunch twice. (the sacrifices I make for work!)

While I’ll be posting fuller descriptions and many more photos in my app Eat Italy in the next week or so, I thought I’d at least post the list of restaurants right away. Just in case you make it up to Perugia. Despite the difficulty. Which you should. Because it’s a pretty fantastic city once you get there.

Osteria a Priori This tiny restaurant is founded on Slow Food’s principles of using local and seasonal ingredients. The dining room is upstairs and the front of the restaurant is given over to a small shop that sells local legumes, as well as an outstanding selection of local wines, including many that are biodynamic and/or naturally grown. Via dei Priori, 39, 06123 Perugia PG tel: +075 5727 0987

Cantinone This lovely little restaurant is located just off the main square. The small outdoor terrace faces one of the most stunning archways in town, but locals tend to head for one of the arched inner dinning rooms. I loved loved loved the Umbrian pesto which was made from majoram, thyme, savory and walnuts. Via Ritorta, 06123 Perugia PG +39. 075 573 4430

Al Mangiar Bene This spacious restaurant is located down a little alleyway (as are most places in the center of Pergugia). The entry way is taken up by a massive wood burning oven that turns out pizzas in the evening, but is used to bake the restaurants bread every morning. Although the menu is not extensive, every item is meticulously sourced. I loved my tagliata (hangar steak) and Sophie ordered a scamorza which had been melted and arrived sizzling at the table in its own little terracotta pot: crusty at the bottom and heaped with truffles on top. Via della Luna, 21, Perugia +39.075 573 1047

Civico 25 This hip and cozy wine bar is a great for either a full meal or just a great glass or bottle of wine and nibbles. Via della Viola, 25, 06122 Perugia PG +39.075 571 6376

Da Cesarino This is one of the oldest restaurants in Perugia, located right in the main piazza facing the Duomo and the famous fountain. I had read mixed reviews about it online, and realized I needed to try it myself. I skipped the outdoor terrace on a hot and muggy August day and my friend Laura and I headed inside, to the main dining room, with the rest of the locals. And had a pretty fantastic meal. This was not fancy. This was not creative. But a plate full of perfectly made crostini went down well with the house wine. Laura ordered the perfect version of an Umbrian Amatriciana (sausage instead of guanciale) and I had the most amazing stracchino stuffed gnocchi in pesto. Although the waiter started out grumpy (old fashioned restaurant grumpy) by the end he was dragging us into the kitchen to see the open grill. Piazza IV Novembre, 5, 06123 Perugia PG , +39.075 572 8974

Sandri This turn of the century coffee/pastry shop has recently changed ownership. It’s been spruced up a bit (complete with a lounge area outside which sometimes plays annoying music) but the interiors – and the pastries – have remained unchanged. And they still make the weird almond paste snake shaped pastry that is their specialty. Corso Pietro Vannucci, 32, 06100 Perugia PG

Iper Coop just in case you are the area, this mega supermarket is located in a mall just outside of town. If you’ve rented a villa in the area it’s well worth stopping if only for their amazing wine section. Centro Commerciale Collestrada, Via della Valtiera, 181, 06135 Perugia PG

For more information on eating in Umbria and the rest of Italy please download my app, EAT ITALY available for iTunes and for Android.

And for more culinary and travel inspiration please buy my books: Eating My Way Through Italy Eating Rome

And if you’d like to join Sophie and me for a Week in Umbria, just send me an email and I”ll send you the details.

Source: http://www.elizabethminchilli.com/2018/08/eating-in-perugia-umbria/

[nickelnumber91-blog]

Summer Pasta with Brown Butter Tomato Sauce

Summer Pasta with Brown Butter Tomato Sauce is THE pasta of summer! Packed with a ridiculous amount of summer veggies, salty Italian sausage and a fresh tomato butter sauce sauce, this is what pasta dreams are made of.

Otherwise known as everything but the kitchen sink pasta. Or heaven on earth pasta. Or the next pasta you can’t live without.

Obviously I had a difficult time naming this, because Summer Pasta with Brown Butter Tomato Sauce doesn’t nearly do this dish justice. What’s really going on at its root, is yes a summer pasta with brown butter tomato sauce, but it’s also silky-fresh fettuccine noodles tossed in a ridiculous amount of summer zucchini and corn, bits of semi-spicy salty Italian sausage, and fresh-from-the-garden heirloom tomatoes, all intertwined in a virtually effortless creamy sauce.

Regardless of what we call it, this is a pasta that needs to come out of your kitchen before the first fall leaves slowly float to the ground.

How to make Summer Pasta with Brown Butter Tomato Sauce

Ok, so the key to everything being cooked perfectly here is timing. Because zucchini has a tendency to overcook and corn can easily lose that sweet burst of texture if cooked too long, there’s a strict order I’d like you to follow when making this.

Here’s the breakdown:

Brown the sausage and deglaze with rosé wine: Like any dish, you want to build on flavor. By browning the sausage first, then deglazing the pan with rosé (or any dry white wine), you have a wonderful salty base in the pan that’s full of flavor.

Next, cook sauté the zucchini: While the pan is still hot from the sausage and has little remnants of brown bits, you want to essentially sear the zucchini. Once the zucchini is brown on all sides, the corn goes in for a literal minute, and just until it turns from pale yellow to a vibrant, bright yellow.

After the zucchini and corn are cooked, they’re both set aside along with the sausage, and the butter goes in to the pan. If you’ve been around here before, you know the drill with browning butter. I like to start with an extremely hot pan and let the butter melt, bubble and brown without touching it for a little while. When the edges become a deep brown, I start to swirl the pan until the brown hue creeps into all of the butter, and this intoxicatingly nutty smell develops. Once it’s gets there, it’s done.

To avoid splattering, I like to turn the heat off, THEN add the tomatoes and garlic. They’ll simmer for a few minutes, and then you’ll notice them break down and turn into a super thick sauce on their own, and at this point, we add the cream and throw the noodles into a big vat of boiling, salted water. Because fresh noodles only need a minute or two to cook, you really want to wait until the last minute to cook them.

The final step is of course tossing everything together, and don’t forget a quick seasoning check of salt and pepper!

Which actually leads me to one of the most important rules you need to follow to make this dish, or really any dish for that matter, great. SEASON AS YOU GO! This is the best advice I can give any cook, seasoning as you cook each layer is essential to a well-salted final dish. It makes all the difference in the world.

So here, you’re going to want to season the zucchini and corn as you cook them, the tomatoes, the cream sauce and then last but not least, the final product. It may seem like a lot, but it’s honestly what takes a good dish to great, and it’s something I live by.

This recipe as written serves four average eaters. We don’t eat huge portions in our family, so if you do, or if you have a family of five or six, you may want to double the recipe. And it’s easily done.

Also, you’ll probably want leftovers, because I almost cried when I went back to the kitchen to tuck the leftovers away and there wasn’t even a stray piece of corn or sausage left in the pan.

So just keep that in mind.

Now, go make this pasta, and thank me later.

Summer Pasta with Brown Butter Tomato Sauce

1/2 lb Italian sausage

1/4 cup rose wine

2 tsp olive oil

1 large zucchini, roughly chopped (about 1 1/2 cups)

1 tsp kosher sea salt, divided

2 ears corn, kernels removed

2 large garlic cloves, minced

2 tbsp butter

2 medium tomatoes, roughly chopped (keep seeds and liquid from tomatoes), about 2 cups

1/2 cup heavy cream

9 oz fresh fettuccine (see below for brand)

Bring a large stock pot to a rolling boil. Season liberally with salt and pepper. Get large serving dish ready. 

Heat a large skillet to a medium heat. Add sausage. Use a wooden spoon to bread the sausage into small pieces. Cook until browned and cooked all the way through, about 5-6 minutes. Add wine to the pan and use wooden spoon to scrape all the little brown bits up. Cook the wine out for 1 minute. Transfer the sausage mixture to the serving dish. 

Add olive oil to the same pan. Add zucchini. Once zucchini starts to brown, add 1/4 teaspoon salt. Cook for another minute. Add corn, garlic and another 1/4 teaspoon salt. Saute for 1-2 minutes until garlic is soft. Transfer to serving dish with sausage. 

Turn the heat on medium high. Add butter. Let the butter melt and once it begins to brown, swirl the pan. Once the butter is a deep brown and smells nutty. Turn the heat off and add tomatoes along with any accumulated juices.  Turn the heat back on medium and cook until tomatoes have cooked down a bit and created a sauce, about 2-3 minutes. Add cream. Simmer until slightly thickened. Add another 1/4 teaspoon salt. Reduce heat to low. 

While the cream simmers, add pasta to boiling water. Cook for 2 minutes (if using fresh, this all the time it should need to cook, but refer to the package to be sure). ROnce the pasta is done, use tongs to transfer the pasta to the sauce along with remaining 1/4 teaspoon salt. Reserve pasta water. Toss in sauce. Add veggies and sausage to the pasta. Toss. Season to taste with salt and pepper. If needed use some of the reserved pasta water to create a thinner sauce. 

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Source: http://www.cookingforkeeps.com/summer-pasta-with-brown-butter-tomato-sauce/

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Ten Weeknight Express Recipes eBook

Hi all! I made a free ebook for anyone who signs up for the 101 Cookbooks newsletter. It's a collection of favorite weeknight-friendly recipes, and by being on the mailing list, it'll be easier for me to send future recipes and content directly to you. I get the feeling that reaching many of you via Facebook, Pinterest, and other social networks is increasingly challenging (even if you've asked to follow 101 Cookbooks). So if you click on this link, or the graphic below, and sign up, you'll get an email with a link to your Weeknight Express PDF. If you're already on the mailing list, you'll get a link later this week. Enjoy!

Recipes in this collection include: Curried Tomato Tortellini Soup, Ponzu Pasta, Last Minute Red Lasagna, Spicy Tahini Noodles with Roasted Vegetables, Quick Vegan Enchiladas with Sweet Potato Sauce, Double Broccoli Buddha Bowl, Golden Crusted Sesame Seeded Tofu, Garlic Lime Lettuce Wraps with Tempeh, and The Ultimate Vegan Nachos. I love all these recipes, and hope you'll cook your way through them! (Sign up here)

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WEEKNIGHT EXPRESS features 10 Vegetarian, Plant-centric Recipes for Feel-Good Food — Fast!

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Simply Recipes 2019 Meal Plan: January Week 2

This month, we welcome back Marta Rivera for more of her meal plans. Marta is a trained chef, mom of twins, and Army wife!

I think I’m falling into the rhythm of 2019! One of the hardest things about the new year is feeling the need to keep all of my resolutions, but I know one that will be a breeze to stick to: this year, I’ve resolved to expose my family to more cultural meals and those with a wider variety of flavors and ingredients.

While I think I have always done a great job of exposing my family to exotic foods, you can never be too thorough. In this week’s meal plan, I’m taking them all over the map!

Source: https://www.simplyrecipes.com/collection/simply_recipes_2019_meal_plan_january_week_2/

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Red Haven Peach & Blueberry Crisp

September 8, 2018

I was at the Farmer’s Market recently, and the buzz going around the market was that Red Haven peaches were available. Not being familiar with this variety of peach, I asked one vendor just what made these peaches special. Apparently, Red Haven peaches are a freestone peach with red-blushed yellow skin and firm, sweet yellow flesh. These peaches are delicious for eating fresh, canning and freezing. Of course, I had to buy a bunch to take home with me to try.

After further reading once I returned home, I found out that the Red Haven peach originated in South Haven, Michigan in 1930. There is actually a historical marker in South Haven that describes the history of the peach. It is now the most widely planted freestone peach variety in the world. Red Haven peaches are also a particularly unique variety as they offer an extended harvest lasting over a seven-week period making them a favorite of farmers in the Midwest. Other types of peaches have a restricted crop of just three weeks or so.

The peaches were delicious though on the small size, but after buying two bags full, I needed a plan to use them. Although we love fresh fruit in my house, eating twelve peaches at their peak is a tall order. I had friends for dinner, so I decided to use up some of my peaches in a crisp combined with some of my frozen Michigan blueberries. A fruit crisp is always an easy dessert to put together as consists of fresh or frozen fruit on the bottom with a crisp crumb top. Served warm with a dollop of whipped cream or gelato, it is both delicious and comforting.

Buon Appetito! Deborah Mele 2018

Yield: Serves 6 - 8

Prep Time: 20 mins

Cook Time: 50 mins

An easy, homey end of summer dessert the whole family will love.

Ingredients:

6 Cups Peeled & Sliced Peaches

2 Cups Fresh or Frozen Blueberries

1 1/3 Cup Sugar

Zest & Juice of 1 Lemon

2 Tablespoons Cornstarch

Topping:

1 1/2 Cups All-purpose Flour (See Notes Above)

1 Cup Dark Brown Sugar

Pinch of Salt

1 1/2 Cup Quick Cooking Oats

1/2 Teaspoon Ground Cinnamon

3/4 Cup Sliced Almonds

12 Tablespoons Softened Butter or Coconut Oil

Directions:

Preheat oven to 375 degrees F.

In a medium sized bowl, toss the fruit with the sugar and lemon zest.

Dissolve the cornstarch in the lemon juice, then stir this mixture into the fruit.

Dump the fruit into a 9 x 13 inch baking dish or oven-proof casserole dish.

In another bowl, stir together the flour, sugar, salt, oats, cinnamon, and nuts if using.

Add the butter or coconut oil, and using your fingertips, rub it into the flour/oat mixture until crumbly.

Sprinkle the topping evenly over the fruit to cover, then bake for 50 minutes until lightly browned and bubbly.

Cool briefly, then serve warm with ice cream or whipped cream.

Source: http://www.italianfoodforever.com/2018/09/red-haven-peach-blueberry-crisp/

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No-Bake Peanut Butter Granola Cups + Weekly Menu

It has been nearly a week since my last post and I’ve had a lot of time 1. Indoors and 2. Not working. My excuse? Weather, my kids, and travel. Between the two, there was little down time and hence, here we are…6 days since my last delivery of deliciousness.

Michigan all but shut down Monday through Thursday of last week. The out-patient medical building I work in was completely closed on Wednesday. No lab, no MRI, no surgery – stay home, people. Sick people. Needless to say, that doesn’t happen very often.

Then there was the issue with our podcast. Sigh. We’re trying SO hard, but our audio quality continues to be an issue. Gina and I have now attempted recording episode 5 on three different occasions and we’re in essence back to square one. She has purchased a new computer and upgraded her internet package – I just can’t even begin to trouble shoot this one. So, stay tuned on the podcast, but believe you me, we’re not just giving up at this stage.

I’m currently in Seattle with my mother-in-law visiting my sister-in-law. Trying to leave Chicago in the midst of this record-breaking winter weather was no easy feat and our flight ended up being cancelled. Luckily, we were on the next flight out and got to grab lunch in the process. So outside of arriving a few hours later than expected, all was well…and it will be in the 30’s or 40’s when we return – about a 90 degree uptick in temperatures. I’m feeling hopeful about my car starting 😉

We’re in Seattle for a weekend of wedding dress shopping (she said yes to the dress yesterday!), dessert sampling, and cuddling with her sweetie pie dog, Lucy. Since dress shopping was a quick win (she’s such a stunner and this dress…gorg!), we had time to visit the Seattle Cider Company and had some deep dish take-out in front of the TV with Top Chef. It was definitely the right call after a rainy day.

On deck today (before or after pedicures, I’m not sure – such stress) is dessert sampling. Rough weekend, I know. We’ve been throwing many dessert ideas at her and I should probably toss this one at her, too. It is decadent and oh so good. Good thing they’re individual portions – they are addicting!

No-Bake Peanut Butter Granola Cups

Author: Nicole Morrissey

Prep time:  25 mins

Total time:  25 mins

Serves: 12 cups

Ingredients

Cups:

2 ½ cups granola

1 cup peanuts, chopped

¼ cup natural peanut butter

¼ cup honey (or more if needed)

Topping:

1 cup natural peanut butter

4 oz dark chocolate chips

1 Tbsp coconut oil

Instructions

In a large bowl, combine the granola, oats, peanut butter, and honey. Mix well.

Mist a muffin tin with nonstick cooking spray. Distribute the granola mixture evenly into each well; use the back of an ice cream scoop that has been misted with nonstick cooking spray to firmly press into muffin wells and create an indentation. Freeze for 5-10 minutes.

Microwave 1 cup natural peanut butter for 30-45 seconds or until warm and thinned. Fill each cup with peanut butter and freeze an additional 5-10 minutes.

Melt chocolate chips and coconut oil by microwaving for 30-60 seconds in a small bowl. Stir and microwave an additional 30-60 seconds, stirring every 15 seconds. Pour chocolate over the top of each cup and freeze for 5 minutes. Store in the refrigerator.

Nutrition Information

Serving size: 1 cup Calories: 386 Fat: 26.2 Carbohydrates: 32.3 Sugar: 15.4 Sodium: 129 Fiber: 5.3 Protein: 11.3 Cholesterol: 0

3.5.3251

Weekly Menu: February 3rd – 7th

Be well,

Source: https://preventionrd.com/2019/02/no-bake-peanut-butter-granola-cups/

[nickelnumber91-blog]

Gwyneth Paltrow will co-host a Goop Netflix docuseries

Goop, the lifestyle and wellness website started by Gwyneth Paltrow, is making the leap to video with a Netflix docuseries. The 30-minute episodes will start airing on the streaming service this fall, hosted by Paltrow along with Goop’s editors and chief content officer Elise Loehnen, according to Variety.

The Sorta Weird Eating Habits of Your Favorite Celebrities

Additionally, the Goop podcast hosted by Paltrow and Loehnen, which began in 2018, will be streamed on 600 Delta Airlines flights starting in February. Listeners will get to hear a discussion between Paltrow and Oprah Winfrey in one of the new episodes. Goop is also developing a food program with an as-yet-unnamed award-winning chef, a podcast with beauty expert Jean Godfrey-June, and a book club.

Loehnen praised the Oscar-winning actress and cookbook author, telling Variety, “Gwyneth is a highly visual, tactile person. The quality of everything that we produce is very important to her… With this show, I think she’s only really interested in opportunities where we can uniquely be ourselves and do things potentially disruptive.”

Paltrow, 46, will host the brand’s next wellness summit, In Goop Health, in New York on March 9; the conference will feature talks by doctors and scientists, plus “healthy snacks” and meals. The Summit Pass costs $1,000 and includes B12 shots, while the Weekender Wellness Pass option ($4,500) includes a private book signing with Paltrow, among other perks.

While we don’t know further details yet about the content of these new ventures, the Goop podcast has covered a range of food trends, including intermittent fasting, detoxes and cleanses, and has interviewed celebrities such as “Cravings” author Chrissy Teigen.

Goop, whose tagline is “making every choice count,” has many ardent fans, but has also come under fire from advertising watchdog groups for “deceptive” health claims. The site recently recommended a $135 coffee enema, and has published a fast food guide, so we’re curious to see what kinds of suggestions they’ll be offering when it comes to healthy food. To get a head start on smart dining choices, check out these 50 foods that are good for your heart.

Source: https://www.thedailymeal.com/gwyneth-paltrow-goop-netflix-podcast/020819