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Eggplant Penne

It’s always a good time for pasta! Right? This Eggplant Penne recipe will become one of your favorites. It’s simple, healthy and so tasty! Let’s get to it.

First of all, let’s enjoy the fact that this recipe is as simple as it gets. Pasta should be that way! Simple and delicious. Not too many ingredients or steps, lots of flavor and post-meal happiness. Pasta, eggplant, tomatoes, spinach, onion and garlic, and olive oil. Nothing more!

You could even replace any veggies you might not have on hand or just don’t like. Don’t like eggplant? Try zucchini! Don’t like spinach? Just leave it out. This recipe is flexible like that, which makes it perfect for families with kids. A great way to get those veggies in. The sweetness of the tomato sauce will hide the fact that they are eating vegetables they wouldn’t even touch otherwise.

There’s something about Italian food that makes us fall in love with it!

Equipment Recommendations:

Ingredients

15 to 20 ounces of penne pasta

10 ounces of eggplant (cut into small ¼ of an inch pieces)

5 ounces of red peppers (cut into small ¼ of an inch pieces)

1 head of onion

1 clove of garlic

A handful of baby spinach

10 ounces of tomato sauce

Salt, pepper, sugar

Chili flakes (optional)

Method

Step 1

Cook the pasta according to the instructions on the package (usually about 10 to 12 minutes).

Step 2

Meanwhile, in a hot pan, start by frying the onions and garlic in some olive oil. In 2 to 3 minutes you can add to the pan the eggplant and peppers. Season with salt and pepper and let them cook for 5 minutes.

Step 3

Now add the tomato sauce and some sugar to balance the acidity.

Step 4

Let it simmer for 3 to 4 minutes and add the spinach.

Step 5

Now the pasta should be ready - drain it and put it in the sauce straight away. Take it off the heat and serve!

Source: https://plantbasedonabudget.com/recipe/eggplant-penne/

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‘Gender Reveal Lasagna’ is the cheesy new party trend no one needed

Tired of the kitschy pink and blue cakes and balloons? Now you can reveal the gender of your unborn baby by slicing into a new treat: a lasagna. Villa Italian Kitchen, the nationwide Italian restaurant chain also responsible for pumpkin spice pizza, launched its #LasagnaReveal promotion so that parents-to-be can cater their gender reveal party with a Gender Reveal Lasagna. The package includes one cheese lasagna, a tray of garlic rolls, and either a garden, Caesar, or Greek salad. The entire catering package is $139.99.

25 Secrets to Being the Best Party Guest Ever

While the outer layer of lasagna looks like nothing but a benign layer of charred cheese, expectant parents will cut into layers of gooey, food-coloring-tinted ricotta. Oozing from the first slice is cheese, sauce, and a surprise: If the baby is expected to be a boy, the cheese is dyed blue. If the baby is expected to be a girl, the cheese is dyed pink.

But after seeing the photos, many are nauseated by the greenish hue of cheese that’s been dyed blue.

“According to this gender-reveal lasagna the baby’s gone bad,” tweeted @TimDuffy.

Villa Italian Kitchen claims customers won’t be disappointed — that the delivered lasagna is made-to-order and includes pasta imported from Italy along with Alfredo sauce and both mozzarella and ricotta cheeses. Expectant parents can share their gender reveal lasagna with the hashtag #LasagnaReveal for a chance at winning a free catered meal.

The cakes served at gender reveal parties are often over-the-top and extravagant. And this isn’t the first time a gender reveal party has gone too far. In 2018, parents threw theirs with fireworks, alligators and even fistfights. One party, according to CNN, started a 47,000-acre wildfire. So this gooey casserole is far from the worst thing that’s happened at these soirees.

In fact, some people are into it.

Others argue that gender is as fluid a construct as melted cheese — and that gender reveal parties of any kind deserve a huge lasagNO.

“listen, i may be a trans man and auto hate ‘baby gender reveal’ sh--, but who the hell Would enjoy seeing BRIGHT PINK OR BRIGHT BLUE CHEESE IN THEIR LASAGNA,” said @Galactic_Mage in a tweet. “Now THAT goes against nature.”

So 2019 is off to a bit of an odd start. Here’s to hoping the other food trends this year is expecting will be easier to stomach.

Source: https://www.thedailymeal.com/entertain/gender-reveal-lasagna/012319

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Philly Cheesesteak Sandwiches

This summer I got the chance to visit Philadelphia and I made sure to try some of their famous cheesesteak sandwiches! The cheesesteak, also known as a Philadelphia cheesesteak, Philly cheesesteak, cheesesteak sandwich, cheese steak, or steak and cheese, is a sandwich made from thinly sliced steak and melted cheese in a long roll/bun/hoagie. I was in downtown Philly so I got the two classics: Geno’s Steaks and Pat’s King of Steaks. (The next time I am there I will have to try some other cheesesteaks!) Of course, when I got back I could not wait to update my cheesesteak recipe!

The cheesesteak is pretty simple, with the base being steak in a bun so you want to use good ingredients like rib-eye steak, cut across the grain, which is nice and tender and has flavour! The best way to get the thinly sliced steak is to ask your butcher to do it, otherwise, you want to get a rib-eye roast and place it in the freezer for about an hour before slicing it, which makes it easier to slice thinly. Another great place to get thinly sliced rib-eye is at a Korean grocery store as many of them carry it pre-sliced in the meat department. Next up are any extras, with the classics being onions, peppers or mushrooms which you saute along with the steak before adding them to the bun and slathering on the melted cheese. Speaking of cheese, cheese steak sandwiches typically have either cheese whiz or melted provolone on them! These Philly cheesesteak sandwiches are so easy to make, taking less than 20 minutes in total and they are so irresistibly tasty!

You can use other cuts of beef like flank steak, skirt steak, eye of round roast, etc. and if you slice them thinly they will also be pretty tender and good in the sandwiches! (And cheaper!)

Wit onions or wit-out? Whiz or provolone?

Source: https://www.closetcooking.com/philly-cheese-steak-sandwich/

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How the Fried Fish Sandwich Became One of Bermuda's Most Important Cultural Staples

I discovered that fish pon buns were the perfect drunken indulgence as I neared the legal drinking age (18 years old) living on the island of Bermuda. In search of the ideal late-night fried food, my friends and I could often be found devouring the sandwiches in the wee hours of the morning, or alternatively, as hangover cures following a night of rum swizzles.

The heap of fried fish between coleslaw, hot sauce, and a tartar-smeared bun provides the satiating flavor combos of hot and cold, spicy and sweet, textured and greasy. And with a lighter batter than you’d expect from a fish ‘n chip or fried chicken, it absorbs your drunken decisions without weighing you down.

It wasn’t until I had consumed far too many sandwiches as solely drunken grub, however, that I realized the fish pon bun isn’t the traditional, Bermuda fish sandwich, but rather an alternative to the behemoth version stacked on raisin toast that dominates the island.

Rosa's fish sandwich.

“Fish pon bun is English beer battered fish on a bun; it’s not a Bermudian way,” says Lindsay Simmons of Rosa’s restaurant. The born-and-bred Bermudian would know. She is the creator behind the island’s ‘best fish sandwich,’ according to the island-wide competition that Bermuda Tourism Authority hosted in 2015 to settle the ongoing rivalry. Attracting more than 40 entries, the competition was stiff with local favorites like SeaSide Grill, Woody’s, and Mama Angie’s in the top ranks, however, it was Rosa’s—a Mexican restaurant—that took home the title.

While a traditional fish sandwich consists of seasoned fish on homemade raisin bread with coleslaw, tartar sauce and hot sauce, each vendor uses a variation of condiments, spices, and techniques to personalize their offering. Simmons describes the Rosa’s rendition with spicy battered snapper and layers of lettuce, tomato, onion, cheese, homemade tartar sauce and coleslaw between locally-baked raisin bread. “I don’t even like raisin bread,” laughs Simmons, “but that’s a fish sandwich.”

As a 22-mile island with a $979.5 million import industry, a British overseas territory, but only 850 miles from North Carolina, and often mistaken for a Caribbean Island, Bermuda’s culinary identity isn’t particularly exceptional. All too often I bring friends down and their first question is, “what food do I need to try?” And while fish chowder and codfish cakes are popular, particularly around Easter, the fish sandwich is a year-round, all-hours of the day affair. In fact, I’d label it the local speciality.

“Fish sandwiches are so traditional in Bermuda because we’re surrounded by water,” says Grannie’s owner Debbie Bean. “A lot of us growing up used to go out our front doors and fish off the rocks, and local fish sandwiches, hence, became a very popular thing.”

Grannie's fish sandwich.

Grannie’s—a hole-in-the-wall, take-out kitchen along Bermuda’s North Shore—opened in 2005 with Bean adding her twist to the classic sandwich by using entirely local and homemade ingredients. “90 percent of what is here is made from scratch: all our baked goods, all the breads, all the tartar, the coleslaw,” says Bean as she kneads whole wheat dough and adds that Grannie’s fish comes from a local fisherman.

For kitchens who rely on local catch, this is what they attribute to distinguishing their sandwich. “The saltwater is still in the fish in fresh product and it makes a big difference,” says Wesley Furbert, owner of Mama Angie’s, a St. George’s, or “east ender’s” favorite for 36 years.

On the island’s west end, Woody’s also relies on local fish, including wahoo, bonito and grouper, caught by owner Annaliese Tucker’s husband. The iconic hangout offers a full bar, patio and dock entrance for boaters to pull up and grab a bag of fish sandwiches to-go. “Party boats bring anywhere from 25-to-150 people at once,” says Woody’s employee, Dee Proctor.

Woody's fish sandwich.

“During peak times we sell at least six sandwiches a minute,” adds Proctor. “But before all the tourists, and before the sandwich became popular, it was just a family owned business,” she says, recalling the time she spent eating fish sandwiches here as a little girl, more than forty years ago, when Ms. Tucker’s grandmother ran shop.

Another familiar name is Art Mels: a back-of-town fish sandwich with 27 years of history. After moving from its first location in St. George’s, the reputation of Art Mels Spicy Dicy remained; owner Arthur ‘Mel’ Smith never changed his original recipe. His daughter, Samika Morrison, has since taken over operations of the take-out venue, telling me they serve up to 200 sandwiches a day. “It’s made with love,” says Morrison in reference to this daily count. “My dad always said it’s not just about making a fish sandwich, it’s about making people feel welcomed and loved.”

Naturally, while these unassuming kitchens made a name for the fish sandwich in Bermudian culture, restaurants began adding their version of a fish sandwich to their menu. From the iconic Swizzle Inn using white bread with beer battered haddock to Blackbeard’s Hideout grilling their fish with olive oil and Allspice, to the upscale Harry’s using homemade bread and sea asparagus tartar, the option to sit and enjoy a fish sandwich offers an alternative to the classic takeaway locale—where otherwise you may grab a ‘wich for lunch in the park or to bring back to the office.

Blackbeard's Hideout fish sandwich.

And of course, just as I discovered the fish pon bun late at night, there are offerings for the Bermudian staple up until 4am, at Jor-Jay’s food truck on Front Street or fast food eateries, like Ice Queen, where crowds gather for a brief afterparty of their own. If you choose the latter, it’s not uncommon to grab a sandwich for your cabbie, to thank him for making a pitstop on your way out of “town.”

It’s at this hour that you’ll discover the undeniable appeal of this uncomplicated bun of greasy goodness eliminates the complication of finding “the best.” Any of them could be the best damn thing you’ve ever tasted—and that’s what an encounter with the Bermudian fish sandwich is really about.

Source: https://munchies.vice.com/en_us/article/59am58/how-the-fried-fish-sandwich-became-one-of-bermudas-most-important-cultural-staples

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Homemade Naan (Soft Flatbread)

Super soft, buttery and EASY flatbread made with only pantry ingredients! No baking, and only 1 bowl required. So fun to make and delicious on warm summer nights, or any time of year!

I had been craving an attempt at cooking naan for ages, but only found the courage recently. Much to my surprise, it didn’t take any courage – just one bowl, my best skillet, and a dry towel to tuck in the warm, cooked flatbreads.

The start-to-finish process was perfectly simple – just a handful of basic ingredients and ! I had so much confidence in the recipe, I promptly cooked another batch after the first was quickly devoured! The recipe was, in my opinion, made even more flavorful with a dash of garlic, but you can add (small amounts) of any dry spices you like. Just a quick rise and some minor elbow grease to work the dough, then you’re ready to get it puffy and golden on your skillet!

We love to serve this naan flatbread with chicken and vegetables, and any saucy meal that needs a hearty flatbread for mopping. My picky 4-year-old loved dipping hers in the cucumber-mint sauce we served with grilled chicken last week!

From my family to yours, I hope you love this wonderful recipe, inspired by Budget Bytes. Please tell me how it turns out for you!

Craving more? Keep in touch on Facebook, Twitter, Pinterest and Instagram for new post updates and more. You can also check out my FAQ page, or contact me with any questions or inquiries!

Print Recipe

Yield: Makes 16 pieces

Prep Time: 1 hour, 30 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 50 minutes

Ingredients:

2 teaspoons dry active yeast 1 teaspoon granulated sugar 1/2 cup warm water 1/4 cup olive oil 1/3 cup plain yogurt 1 large egg 2-1/2 to 3 cups all-purpose flour, divided 1/2 teaspoon kosher salt 1 teaspoon garlic powder, optional

Directions:

In a medium bowl, whisk yeast, sugar and water until well combined. Let sit for about 10 minutes, or until yeast dissolves and begins foaming. Whisk in oil, yogurt and egg until evenly combined.

In a separate large bowl, combine 1 cup flour, salt and garlic powder. Pour wet ingredients into the flour-salt mixture and stir until well combined. Continue adding flour, 1/2 cup at a time, until you can no longer stir it with a spoon (about 1 to 1.5 cups later).

Place ball of dough onto a lightly floured surface. Knead for about 3 minutes, adding small amounts of flour to keep the dough from sticking. You'll end up using between 2.5 to 3 cups flour total. The dough should be smooth and soft, but not sticky. Avoid adding excessive amounts of flour as you knead, as this can make the dough too dry and stiff.

Loosely cover the dough with a clean kitchen towel and let rise until doubled in size (about 1-2 hours). After it rises, gently flatten the dough into a disc and cut it into 8 equal pieces. Shape each piece into a small ball. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter.

Heat a large skillet over medium-high heat. Place dough pieces onto the hot skillet. Cook until golden brown and large bubbles have formed on the surface, flipping once. Stack cooked flatbread on a plate and cover with a towel to keep warm.

Serve plain, or brushed with melted butter and sprinkled with fresh herbs.

Enjoy!

Recipe adapted from Budget Bytes

Source: http://www.thecomfortofcooking.com/2018/09/homemade-soft-flatbread.html

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Pumpkin Chocolate Brownies

Step 1

Preheat over to 350 degrees F (180 degrees C). Grease baking 9x9 inch (17x17 cm) pan.

Step 2

In a medium bowl, combine all the ingredients together thoroughly until completely smooth.

Step 3

Pour the batter into the prepared baking pan and bake for 25 minutes or until cake is almost set but the center wobbles slightly. (The brownie should be moist on the inside but now raw.)

Step 4

Remove from the oven and allow to cool in the pan.

Step 5

When it is completely cooked., cut into squares and enjoy.

Source: https://plantbasedonabudget.com/recipe/pumpkin-chocolate-brownies/

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Chewy Oatmeal Cookies with Cranberries and Dark Chocolate

Description

The best chewy oatmeal cookies, flecked with dark chocolate and tangy cranberries. So easy to make with the perfect texture, tons of flavor from brown sugar, old-fashioned oats, cinnamon, and molasses, these bakery style cookies are the perfect Fall treat!

Ingredients

2 cups all-purpose flour 1 tsp baking soda 1 tsp kosher salt 1 tsp ground cinnamon 1 cup (2 sticks) unsalted butter, softened 3/4 cup organic cane sugar 1 cup (packed) light brown sugar 2 large eggs 2 tsp pure vanilla extract 1 Tbsp molasses 2-1/2 cups rolled (old-fashioned) oats 1 cup semisweet or bittersweet chocolate, roughly-chopped¹ 1/2 cup dried cranberries²

Instructions

Preheat the oven to 350℉. Line two sheet pans with parchment paper. Set aside.

In a medium mixing bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

In a stand up mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until light and fluffy, about 2 minutes. Turn the mixer down to low speed, and add the eggs, one at a time, then follow with the vanilla and molasses.

Turn the mixer down to the lowest speed and add the flour mixture, a bit at a time until just combined. Be careful not to over mix.

Use a spatula to stir in the oats, chocolate, and cranberries until evenly incorporated. The cookie dough will be very chunky. Place in the refrigerator to chill for about 15 minutes.

Use a cookie scoop to portion the dough into balls, about 1-1/2 Tbsp each, and place on the prepared sheet pans, at least 2 inches apart.

Bake until gently puffed and golden, about 11-13 minutes. Remove from the oven and let sit on the sheet pan for 5-10 minutes before transferring to a baking rack to cool. The cookies will still look slightly uncooked in the middle, but will continue to cook on the baking sheet. Enjoy!

Notes

¹ Aim for 60-70% cocoa content from a good-quality chocolate bar. I use Theo Chocolate and Guittard most often for baking. You can also use chocolate chips. ² Raisins or chopped nuts can also be substituted for the cranberries.

Did you make this recipe?

Tag @forkknifeswoon on Instagram and hashtag it #forkknifeswoon

Source: http://www.forkknifeswoon.com/chewy-oatmeal-cookies/

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Reddi-Wip’s new products will make you the best barista in town

Even with a fancy home coffeemaker, it’s tough to equal the elaborate espresso drinks a coffeehouse barista can serve up for you. Now Reddi-wip, famous for the classic spray whipped topping, has launched a new “Barista Series” of cream-based spray products. Coffee drinkers can gussy up their drinks with either Nitro Creamer or Sweet Foam.

14 Reasons You Should Drink More Coffee

The two products are very different. Nitro Creamer is meant to be used in place of a traditional creamer, the company says. It has a rich and velvety texture and a vanilla flavor, and it infuses into the coffee drink like cream.

Sweet Foam is also dispensed via a spray can, but here the foam perches on top of your drink, like a coffeehouse-made latte or cappuccino.

Both products are gluten-free, contain real sugar and have no artificial sweeteners, flavors or preservatives. Nitro Creamer contains 40 calories per serving and Sweet Foam contains 45 calories per serving. The items have already begun to hit select stores and will continue to roll out over the next few months. Suggested retail price is $3.99 for a 13-ounce can.

Reddi-wip has been getting creative lately. Last year, the company introduced two new non-dairy spray toppings, one featuring almond milk and one featuring coconut milk. With all of these exciting new products, you can make coffee at home just as well as some of the best cafes in America!

Source: https://www.thedailymeal.com/eat/reddi-wip-nitro-creamer-sweet-foam/050319

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Thai Green Curry Zoodles with Shrimp and Broccoli

July 11, 2018

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Thai Green Curry Zoodles with Shrimp and Broccoli

Last month while we were in Idaho, we went to Noodles & Co for dinner. I was happy to see that they offered zoodles as a replacement for pasta in most of their dishes! I tried their Thai Green Curry Zoodle Bowl and loved it so much, I whipped up a copycat version to make whenever I want. (Because we don’t have a Noodles & Co where we live.)

This was so easy. Shrimp does require a little prep, but the rest of it is a snap — especially if you buy pre-noodled zucchini. I keep seeing prepped veggie noodles and riced vegetables available in the grocery store. It’s amazing. And I feel like a chump now every time I make Roasted Cauliflower Rice with a whole head of cauliflower.

Green curry paste is such a great shortcut. Normally I’m leery of pre-packaged sauces and pastes like this, but most of the ones I’ve seen are super clean. The Thai Kitchen brand green curry paste is actually Whole30 compliant. It lasts a long time in the fridge, too, so you can keep a couple bottles (along with some coconut milk) on hand for a quick curry dinner during a busy weeknight.

I think my favorite part of this dish is the pineapple. The first time I worked on this recipe, I threw in some leftover grilled pineapple which was an EXCELLENT idea, by the way. If you happen to have some sitting around.

If not, it’s still cool. Those little sweet tidbits are a pleasant surprise as you’re slurping up this curry. The whole feel of it reminded me of the Thai Shrimp Curry with Summer Squash I posted years ago. Except faster. Although, if you have a little extra time on the weekend, that other one is great for company, and it has a homemade green curry sauce that’s not as complicated as it sounds.

Thai Green Curry Zoodles with Shrimp and Broccoli

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: About 30 minutes

This quick weeknight meal is a knock off of the Noodles & Co. Thai Green Curry with Zoodles. I LOVE the little bits of pineapple dotted throughout.

Print Recipe

Ingredients:

1 Tablespoon coconut or avocado oil

1/2 cup diced red onion

1 broccoli crown, cut into 2-inch florets (about 9 oz or 3 1/2 cups)

1 cup diced fresh pineapple

4-5 ounces sugar snap peas (about a large handful)

1 cup full-fat coconut milk or coconut cream

3 Tablespoons Thai green curry paste

1-2 teaspoons Asian chili paste

1/2 of a lemon

1 pound uncooked large shrimp, peeled and tails removed

2-3 medium zucchini, spiralized

2 teaspoons sesame seeds

Directions:

Heat the oil in a large pan over medium-high heat. Add the onion, broccoli, and pineapple. Cook for about 5 minutes until the onion begins to soften and the broccoli starts to turn brighter green.

Add the sugar snap peas, coconut milk (or cream), curry paste, and chili paste. Stir well to incorporate the curry paste into the sauce. Simmer for 5 minutes until the broccoli is soft, but not mushy.

Add the juice from the 1/2 lemon and the shrimp. Cook for 2-3 minutes until the shrimp is pink and just barely cooked through.

Add the spiralized zucchini and toss everything around with a pair of tongs until the zoodles soften, but aren’t mushy or releasing a lot of liquid. Sprinkle the sesame seeds over the whole thing and serve.

From Perry’s Plate (Inspired by a Noodles & Co dish)

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Categories: 30 Minutes & Under, Fish & Seafood, Gluten-Free, Keto/Low-Carb, Paleo/Primal, Thai, Whole30 Compliant or Easily Adaptable

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Source: https://www.perrysplate.com/2018/07/thai-green-curry-zoodles-with-shrimp-and-broccoli.html

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Peeps cereal serves up a super-sweet Easter breakfast

What to have for Easter breakfast? How about a bowl of Peeps cereal, inspired by the iconic Marshmallow Peeps and Chicks? Kellogg’s limited-edition breakfast treat features the sunny springtime colors of that iconic Easter-basket candy.

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The cereal features marshmallow-flavored cereal crisps in the bright Easter colors of yellow, dark pink and blue, along with white cereal marshmallows. (Sadly, both the lightly sweetened, whole-grain cereal crisps and the marshmallows are round, not shaped like chicks and bunnies.)

The box is as blazing bright as a freshly dyed Easter egg, and features a Peep and a Chick watching over a bowl of the cereal. The boxes are priced at $3.99.

Although fans are starting to share photos of the cereal on social media, you may not find it at your store quite yet. A representative for the cereal tells The Daily Meal in an email that it’s up to each store as to when they bring out the seasonal products, and Easter isn’t until April 21. Maybe scoop up a bottle of Peeps coffee creamer while you're shopping.

Do Peeps, in cereal form or otherwise, remind you of springtimes and holidays gone by? See if you can remember the best discontinued snack foods from the decade you were born.

Source: https://www.thedailymeal.com/marshmallow-peeps-cereal-easter-breakfast/011819

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5 Healthy Salad Dressings and Sauces You Will LOVE (vegan, gluten-free, oil-free)

Update: Get 11 new oil-free dressings here.

Healthy salad dressings and sauces are staples for me. They add personality to staple foods like rice, greens, and beans and can take a salad or otherwise routine meal from drab to fab!

I love creating saucy stuff (if you have LTEV you already know this). And, I especially love using a variety of healthy salad dressings and sauces through the summer.

When it’s too hot to cook, you can transform leftovers with a quick-prep sauce, or make the most of those lush summer greens with a punchy salad dressing.

Dressings and sauces have a reputation for being very heavy, calorie-rich and nutrient-poor.

But, using plant-based ingredients instead of dairy and highly processed foods…  different story!

Dressings and sauces CAN be made flavorful and rich with wholesome, nutritious ingredients – and without any processed vegan substitutes like mayonnaise.

These 5 healthy salad dressings and sauces can be enjoyed any time of year and will complement so many vegan meals – from raw salads to steamed greens – to topping baked spuds or cooked quinoa – or as dips with crudite or bread.

Ready? Let’s go!

1. Moroccan Carrot Dip

Moroccan Carrot Dip

This is more of a dip than a dressing, but can be thinned out slightly for a dressing, or used thicker for a dip or sauce. The Moroccan seasonings give a sprightly, spicy twist.

Ingredients

1 cup raw carrot cut in discs or small chunks (roughly 4 – 4 1/2 oz.)

1/3 cup raw cashews

2-2 1/2 tsp apple cider vinegar or coconut vinegar

1 small clove garlic or ½ medium clove

½ - 1 tsp fresh ginger peeled and roughly chopped

1/8 tsp cinnamon little scant

½ tsp ground cumin

½ tsp ground coriander

¼ tsp ground fennel

¼ tsp rounded sea salt (plus more to taste if needed)

Freshly ground black pepper use conservatively

½ cup water or more to thin as needed, see note

Instructions

Using a standing blender (high-powered blender like a Blendtec works best to smooth), puree all the ingredients (starting with 2 teaspoons of the vinegar) until very smooth. Taste and add extra vinegar if you wish, and season with additional salt and pepper, if desired. For a thinner dip, add more water (plus another 2 to 3 tablespoons more, if desired, to thin out a little more for use as a salad dressing). Makes about 1 1/4 cups.

Recipe Notes

Healthy Salad Dressing and Sauce Suggestions: Surprise your guests with this uniquely flavored and colored dip—try serving as a centerpiece dip for crudités or with raw dipping breads. Also try tossing it into a salad, for a more substantial lunch salad.

2. Raw-nch Dressing!

Raw-nch Dressing

Creamy and rich, my raw version of Ranch Dressing from Let Them Eat Vegan takes any green salad from ordinary to extraordinary!  Also try massaging it into hardy greens like kale. (photo credit: foodfitnesslifelove)

Ingredients

½ cup raw cashews

2 tbsp freshly squeezed lemon juice

1 ½ tsp red wine vinegar gives more flavor, but can use more lemon juice or apple cider vinegar for a raw version

1 tbsp raw tahini

¼ cup fresh flat-leaf parsley roughly chopped

2 tsp fresh chives chopped (optional, and can use more onion powder)

1/8 tsp garlic powder see note

1/8 tsp onion powder see note

¼ tsp Dijon mustard omit for raw version

1/2 tsp scant sea salt

1/8 tsp freshly black pepper to taste

1 tsp raw agave nectar adjust to taste

1/2 cup water or non-dairy milk or more to thin as desired

Instructions

Using a blender (I use Blendtec) or an immersion blender and deep cup or jar, puree all the ingredients until very smooth (it will take a couple of minutes). If you want to thin the dressing more, add water to your preferred consistency. This dressing will thicken some after refrigeration. You can thin it out by stirring in a few teaspoons of water, or keep it thick and use it as a dip for raw veggies.  Makes about 1 ¼ cups.

Recipe Notes

Flavor Tip: I prefer a faint seasoning of garlic and onion in this dressing. I use just 1⁄8 teaspoon of the onion and garlic powders to lend a hint of flavor but not overwhelm the dressing. If you like more seasoning, feel free to use more onion powder (or extra chives), and more garlic powder (or even a tiny clove of garlic). Alternatively, you can omit both powders, if you prefer.

Savvy Subs and Adds: Try 2 tablespoons of fresh dill to replace some or all of the parsley.

3. Citrus Tahini Dressing

Citrus-Tahini Dressing

This healthy homemade dressing is slightly thick, thanks to the inclusion of tahini. The flavors are kid friendly, and so it makes salad recipes a little more interesting for the little ones. Another one from my "Saucy and Dippy" chapter in LTEV!

Ingredients

3 tbsp freshly squeezed orange juice

1 tbsp freshly squeezed lemon juice

2 tbsp tahini

1 tbsp apple cider vinegar or coconut vinegar

2 - 2 ½ tbsp agave nectar or pure maple syrup (adjust based on tartness of orange juice

1 1/2 - 2 tsp dijon mustard

½ - 1 tsp fresh ginger roughly chopped

1 very small clove garlic optional

½ sea salt

Freshly ground black pepper

Instructions

Using a standing blender or an immersion blender and deep cup or jar, puree all the ingredients (starting with 2 tablespoons of the agave nectar/maple syrup, until fully smooth and creamy. Add additional sweetener to taste, if desired. Makes a little over 1/2 cup.

Recipe Notes

Kid-Friendly: When I omit the garlic and use the lesser amount of ginger, my kids really like this dressing.

Healthy Salad Dressings Suggestions: Try this on finely julienned greens. It is especially great with kale, as it helps mellow the flavor of the leaves. Chop your kale, then toss the dressing onto the leaves. Let sit for 10 or more minutes to allow the dressing to soften the greens. Add other salad fixings you might like, such as cherry tomatoes, grated carrot, chopped apple, or dried cranberries.

4. Curried-Almond Dressing

This is the recipe for the KALE-SLAW that many of you already know and love.  But this dressing is looking for some new greens partners, like romaine, spinach, and escarole!

Curried Almond Dressing (for kale-slaw)

This plant-powered dressing will definitely cling to your greens, and can easily be used as a dip as well. It is one of my favorites, with a very subtle curry flavor in a creamy, slightly sweet base. This is also the dressing for Kale-slaw with Curried Almond Dressing, a modern makeover of traditional coleslaw.

Ingredients

1/2 cup raw almonds

2 1/2 tbsps apple cider vinegar

2 tbsps agave nectar or pure maple syrup

2/3 cup water or more to thin as needed; see note

1 very small clove garlic

1 tsp freshly grated ginger

1/2 tsp Dijon mustard

1/2 tsp sea salt

Freshly ground black pepper optional

1/8 tsp (or more) curry powder or more to taste (see note)

Instructions

Using a standing blender or an immersion blender and deep cup or jar, puree all the ingredients (starting with 1⁄2 cup of the water) until very smooth. (A high-powered blender such as a Blendtec works best to smooth out the dressing; using an immersion blender or regular blender will leave a little more texture and take a little longer.) Add additional curry to taste, and additional water to thin as desired (see note).  Makes about 1 generous cup.

Recipe Notes

Flavor Tip: I like using about 1⁄8 rounded teaspoon of curry powder in this dressing, for a very muted flavor. But if you love curry, feel free to use more than this, adjusting to your own taste.

Healthy Salad Dressings Serving Suggestions: If using as a dip, use just 1⁄3 to 1⁄2 cup of water to puree and then refrigerate it, adding extra water later, if desired, to thin (it will thicken considerably after chilling). If using as a salad dressing, you can keep it thick, or thin it more as you prefer.

Kale-Slaw (see dressing recipe above) (recipe from "Let Them Eat Vegan"

I’ve never cared much for traditional coleslaw, as I’ve never cared much for cabbage. But this slaw is a fresh take with nutrient-rich kale, along with crunchy carrots, fennel, and a touch of sweetness from apples and cranberries. The dressing really brings this slaw to life—don’t skip it!

Ingredients

1 small to medium-size apple cored and julienned (3⁄4 to 1 cup), tossed in 1tsp freshly squeezed lemon juice

2 1/2 - 3 cups julienned kale leaves cut/torn from stems and stems discarded (see note)

1 1/2 cups grated carrot

1 cup very thinly sliced or julienned fennel

1/4 cup cranberries or raisins

2/3 - 3/4 cup Creamy Curried Almond Dressing or more, if desired; recip follows

2 to 4 tbsps sliced or chopped raw almonds (optional)

Extra salt and pepper to taste

Instructions

Place the apple, vegetables, and cranberries in a bowl and toss. Add the dressing, starting with about 2⁄3 cup and adding more as desired, if you want a thicker coating of dressing. Toss to coat well, then let sit for 5 minutes or more to allow the kale leaves to soften slightly in the dressing. Serve, garnishing with a light sprinkling of almonds (if using( and extra salt and pepper, if desired. Makes 5 1/2 – 6 1/2 cups.

Recipe Notes

Notes: Kale salads can be quite versatile. Try another thick, creamy nut- or seed-based dressing, such as Citrus Tahini Dressing, Creamy Cumin-Spiced Dressing, or DJ’s Hummus Salad Dressing. The key is to coat the leaves nicely, and let the salad sit for a few minutes before serving.

Savvy Subs and Adds:

– If fennel isn’t your thing, substitute julienned jicama, thinly sliced celery (cut on a diagonal), or julienned red bell pepper, or some combination of these ingredients.

– If you aren’t sure if you’ll like this much kale in the salad, try starting with 2 to 21⁄2 cups, making up the difference with extra grated carrot or fennel.

– Other veggies you can consider adding include chopped or finely sliced cucumber, red bell pepper, cherry tomatoes, grated beet (“pretty in pink” salad, anyone?). Or try some zucchini ribbons: Use a vegetable peeler to make thick ribbons—these can be the base of a salad all on their own! And other dried fruit, such as apricots, goji berries, and raisins, can be interchanged with the cranberries, if you prefer.

5. “Magical” Oil-Free Vinaigrette

Full details and recipe here.

Another to try: Creamy House Dressing

photo credit: Nicole Axworthy

I’m not counting this in the five, because the recipe isn’t posted (it’s from my Plant-Powered 15 ebook).

If you have the e-book, DO try this dressing!

It’s been getting crazy-yummy reviews. Literally, that’s what I’ve heard: “it’s crazy yummy, I’m licking the blender“.

Don’t forget there are 11 more healthy, oil-free salad dressings here.

Have you tried any/many of these healthy salad dressings? What are your favorites? 

Have fun with the recipes! x Dreena

Other posts you may enjoy:

<![CDATA[.yuzo_related_post imgwidth:160px !important; height:160px !important; .yuzo_related_post .relatedthumbline-height:15px;background: !important;color:!important; .yuzo_related_post .relatedthumb:hoverbackground:#fcfcf4 !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; .yuzo_related_post .relatedthumb acolor:!important; .yuzo_related_post .relatedthumb a:hover color:!important; .yuzo_related_post .relatedthumb:hover a color:!important; .yuzo_related_post .relatedthumb:hover .yuzo__text--title color:!important; .yuzo_related_post .yuzo_text, .yuzo_related_post .yuzo_views_post color:!important; .yuzo_related_post .relatedthumb:hover .yuzo_text, .yuzo_related_post:hover .yuzo_views_post color:!important; .yuzo_related_post .relatedthumb margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; ]]> Source: https://dreenaburton.com/5-healthy-salad-dressings-sauces/

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Super Simple Vegan Mac and Cheese

Get ready for the best vegan mac and cheese recipe! The next time you are craving some mac, make this easy homemade mac and cheese. It is made with a cashew cream sauce that is creamy and oh-so-delicious!

When the temperature drops below 60ºF in Minnesota we come out guns blazing with everything fall and winter. Bring on the wool socks, red wing boots, and scarves. Even if you’re not a fan of our Minnesota chilly weather, you tend to love the transition. Wearing Redwings and wool socks if fun, right?

Another thing we do up here in da North is prep our bodies for a long winter. AKA, we eat warm, comforting, and heavier food than normal. Recently my body has been hardcore craving soup, stew, red meat, and meals like this vegan mac and cheese! I’m not complaining. It happens every year. At first, you’re like, WHOA what the heck are these cravings. But then? You nest.

You give into your animal instincts to make a beef stew and hot cocoa every night until the groundhog decides when spring will come.

If you’re looking for a delicious easy homemade mac and cheese recipe for you and the family, this vegan mac and cheese recipe is one of Team Fit Foodie’s new favorite recipes! We were inspired after we made this Vegan Queso to test out different cashew cheese sauce recipes.

Yes, we love cheese on Team Fit Foodie, but we also love (and I mean LOVE) cashew sauce. I also have high cholesterol (thanks Dad) and recipes like this vegan mac and cheese make it easy for me to eat food that is good for me without sacrificing flavor. So, YAY.

Things to remember when making vegan mac and cheese…

Make sure you actually soak your cashews before you blend them (overnight or soak them in hot water for 15 minutes). Soaking your cashews will give you the creamy consistency you want for a cashew cheese sauce and will help you digest the sauce better!

The nutritional yeast is very important in this recipe. It gives it the cheesy flavor you are looking for in a vegan cheese sauce. However, feel free to add your favorite dried spices to this sauce to make it your own!

Having a high powered blender or food processor is crucial when making this recipe. You want to get this sauce as creamy as possible. We use our Vitamix Blender or our Ninja food processor to get the job done.

This vegan cheese sauce is 100% better if you heat it up. SO DO IT.

Got Q’s about vegan mac and cheese?

What exactly is nutritional yeast? Nutritional yeast is deactivated yeast that has a nutty or cheesy flavor.

How long does cashew cheese cause last? Cashew cheese sauce will last anywhere from 4-7 days in the fridge!

How do you make creamy cashew sauce? Soak cashews overnight or in hot water for 15 minutes. Then, blend until creamy and add your favorite spices!

Fit Foodie Finds Healthy Vegan Dinners

<![CDATA[ .tasty-recipes-image float: right; .tasty-recipes-print-button background-color: #666677; display: inline-block; padding-left: 1em; padding-right: 1em; padding-top: 0.5em; padding-bottom: 0.5em; text-decoration: none; a.tasty-recipes-print-button color: #FFF; a.tasty-recipes-print-button:hover color: #FFF; .tasty-recipes-rating.tasty-recipes-clip-10 -webkit-clip-path: polygon(0 0, 10% 0%, 10% 100%, 0% 100%); clip-path: polygon(0 0, 10% 0%, 10% 100%, 0% 100%); .tasty-recipes-rating.tasty-recipes-clip-20 -webkit-clip-path: polygon(0 0, 20% 0%, 20% 100%, 0% 100%); clip-path: polygon(0 0, 20% 0%, 20% 100%, 0% 100%); .tasty-recipes-rating.tasty-recipes-clip-30 -webkit-clip-path: polygon(0 0, 30% 0%, 30% 100%, 0% 100%); clip-path: polygon(0 0, 30% 0%, 30% 100%, 0% 100%); .tasty-recipes-rating.tasty-recipes-clip-40 -webkit-clip-path: polygon(0 0, 40% 0%, 40% 100%, 0% 100%); clip-path: polygon(0 0, 40% 0%, 40% 100%, 0% 100%); .tasty-recipes-rating.tasty-recipes-clip-50 -webkit-clip-path: polygon(0 0, 50% 0%, 50% 100%, 0% 100%); clip-path: polygon(0 0, 50% 0%, 50% 100%, 0% 100%); .tasty-recipes-rating.tasty-recipes-clip-60 -webkit-clip-path: polygon(0 0, 60% 0%, 60% 100%, 0% 100%); clip-path: polygon(0 0, 60% 0%, 60% 100%, 0% 100%); .tasty-recipes-rating.tasty-recipes-clip-70 -webkit-clip-path: polygon(0 0, 70% 0%, 70% 100%, 0% 100%); clip-path: polygon(0 0, 70% 0%, 70% 100%, 0% 100%); .tasty-recipes-rating.tasty-recipes-clip-80 -webkit-clip-path: polygon(0 0, 80% 0%, 80% 100%, 0% 100%); clip-path: polygon(0 0, 80% 0%, 80% 100%, 0% 100%); .tasty-recipes-rating.tasty-recipes-clip-90 -webkit-clip-path: polygon(0 0, 90% 0%, 90% 100%, 0% 100%); clip-path: polygon(0 0, 90% 0%, 90% 100%, 0% 100%); .tasty-recipes-nutrition ul list-style-type: none; margin: 0; padding: 0; .tasty-recipes-nutrition ul:after display: block; content: ' '; clear: both; .tasty-recipes-nutrition li float: left; margin-right: 1em; @media print .tasty-recipes-no-print, .tasty-recipes-no-print * display: none !important; ]]>

Super Simple Vegan Mac and Cheese

Get ready for the best vegan mac and cheese recipe! The next time you are craving mac and cheese, make this easy homemade mac and cheese. It is made with a cashew cream sauce that is creamy and oh-so-delicious! Make this a gluten-free mac and cheese recipe by using your favorite gluten-free noodles!

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Ingredients

3/4 cup raw cashews, soaked

1/2 cup water

1 teaspoon Frank’s Hot Sauce

1/2 tablespoon white vinegar

1/4 cup nutritional yeast

1/4 teaspoon garlic powder

1/2 teaspoon salt

4 servings of your favorite noodle

Instructions

Place all ingredients (except for noodles) into a blender or food processor and blend until smooth.

Place cheese sauce into a small saucepan and heat over low/medium to your desired temperature.

Pour vegan cheese sauce over your favorite noodles and enjoy!

Source: https://fitfoodiefinds.com/super-simple-vegan-mac-and-cheese/

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Coffee Cinnamon Scones

If you think scones are supposed to be dry and boring baked goods, you need to let these Coffee Cinnamon Scones change your mind! Perfectly buttery and packed with coffee, cinnamon, and cinnamon chips, you’ll want to start every morning with one of these scones.

Is there anything in life that you really wish you were good at, but you’re just plain not? I legitimately have an entire list, but near the top of that list is drawing. I am ridiculously horrible at drawing, to the point where I don’t even really doodle because it makes me cringe when I see the results of my doodles. If you told me that if I were to draw a little bit each day, I’d eventually be good, I’d totally be practicing my butt off. But at this point in life, I’ve resigned myself to the fact that I’m not good at drawing and I never will be and practice will never make perfect because it’s just not how my brain or hands work. I don’t find myself sitting around with paper and a pen much these days anyway, but I still wish I could be proud of my doodles. Sigh.

It’s OK  though because luckily, I’m pretty decent at doing some other things. And for others, I know that lots of practice will eventually make perfect or at least close to it. Scone-making for instance. I’ve been on a major scone making kick lately and each and every time I bake a batch, they’re even better than the previous one. I’m so excited by how these Coffee Cinnamon Scones turned out and I’m already thinking about my next variety. Can we all work together to make scones fun again and not those hard-as-rock dry baked goods so many people think they are?

COFFEE CINNAMON SCONES RECIPE

Scones tend to get a bad name. Lots of people think of them as being dry and flavorless little baked goods that you have to dip into tea or coffee to actually enjoy. I’m here to tell you that isn’t true! Scones should be moist and buttery and flavorful and a little bit indulgent. These coffee cinnamon scones are all of those things and while they do go perfectly with a cup of coffee, you don’t actually need to dip the scone in the coffee in order to make it soft enough to eat.

Another myth is that scones are difficult to make. Nope! They are incredibly easy and only require a few steps. The most important? Making sure your butter is very cold and that you work it into the dough well (you can use your fingers or a fork for this, but I love my pastry cutter [affiliate link]). Also important is making sure your scones are flavored well… I used coffee, cinnamon, and cinnamon chips for these ones.

Once your dough is made, you simply pat it into a round (no rolling pins necessary!) and slice it into 8 wedges.

You can use a knife here, but I think every kitchen needs a bench scraper [affiliate link] (bench scrapers have so many uses! you can also cut your butter with them, move dough, and clean up a flour mess). There’s something so satisfying to me about slicing scone dough.

You’ll brush your scones with a little bit of cream and bake them at 400 degrees for 13-15 minutes, until they’re just turning golden.

But wait, don’t forget the coffee glaze! And a few extra cinnamon chips for good measure.

If you’re not totally ready to say goodbye to summer and jump into apples and pumpkins, cinnamon is a great transitional ingredient. But when you bake these coffee cinnamon scones, your kitchen will smell amazing and you won’t be able to help getting a little bit into the fall spirit.

You’ll also probably want to invite all the neighbors over for a coffee date. Even the neighbors you don’t like. But be careful because they’ll probably reallyyy like you after you serve them these scones.

I’ve decided that if we were all to start our days with a scone and cup of coffee (or tea if that’s your morning drink of choice), we’d all be much happier people. And I’m not saying these coffee cinnamon scones are going to solve all your problems or anything like that, but you do know that cinnamon has all kinds of health benefits, right? It’s packed with antioxidants and may even help lower blood sugar levels and reduce the risk of heart disease (I recommend using ceylon cinnamon for the best health benefits). So, if you’re going to have a morning treat (and you should! you deserve it!), making it one of these scones would be a very smart choice.

My biggest problem with these scones is that I can’t decide how to categorize them. Yes, they make a brilliant breakfast, but I also ate a couple as a dessert. And they are also perfect snacks. We might not really have a formal “tea time” here in America, but you know how when 3:00 hits you suddenly really need a cup of coffee and something sweet? Coffee cinnamon scones to the rescue!

At the end of the day, I suppose I’d rather be skilled at making scones than doodling. Because, I mean, you can’t eat doodles.

What skill or activity do you wish you were better at?

Are you on a scone baking kick like me? Check out my recipes for Cadbury Mini Egg Scones and Eat Your Vegetables Savory Scones!

5 from 5 votes

Print

Coffee Cinnamon Scones

Prep Time

20 mins

Cook Time

13 mins

Total Time

33 mins

  If you think scones are supposed to be dry and boring baked goods, you need to let these Coffee Cinnamon Scones change your mind! Perfectly buttery and packed with coffee, cinnamon, and cinnamon chips, you'll want to start every morning with one of these scones.

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Cinnamon, coffee, Scones

Servings: 8 scones

Author: Sues

Ingredients

2 cups all-purpose flour

1 Tbsp baking powder

1/2 cup granulated sugar

1 Tbsp cinnamon

2 tsp coffee grounds

1/4 tsp salt

1/2 cup (1 stick) unsalted butter, chilled

1/3 cup cinnamon chips, plus more for topping if desired

1/2 cup plus 1 Tbsp heavy cream, plus more for brushing

2 large eggs

Coffee Glaze

1 cup confectioners' sugar

2 tsp strongly brewed coffee

Pinch salt

Instructions

Pre-heat oven to 400 degrees and line a baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, sugar, cinnamon, coffee grounds, and salt.

Cut in butter with a pastry cutter or fork (or your hands), until pea-size pieces form with some larger chunks remaining. 

Stir in cinnamon chips.

In a small bowl, whisk together cream and eggs. Using a spatula, fold the cream/egg mixture into the dry mixture until just combined.

On a lightly floured surface, gently knead the dough a few times. Then using your hands, form a circle about 3/4" thick. Slice dough into 8 triangles and place on prepared baking sheet. Brush scones lightly with heavy cream.

Bake for 13-15 minutes, until scones are just turning golden around edges.

Let scones cool a bit before drizzling with coffee glaze and sprinkling with additional cinnamon chips.

Coffee Glaze

Put confectioners' sugar in a medium bowl. Add coffee and salt and whisk together until combined. Add more coffee if you'd like a thinner glaze.

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Source: https://wearenotmartha.com/coffee-cinnamon-scones/

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Summer recipe updates from my column at the SF Chronicle

A lot's been going on here and at my column for the San Francisco Chronicle. But I just got back from a day in Central Valley California, learning about figs and how they're preserved by drying (but that we will deal with much later and make a very tasty jam). We even saw some almond trees!

For now, I wanted to share with you some of my recipes from the column that I've been cooking up, a little savory and a of course, a little sweet! There's a prawn and chorizo pulao inspired by Goan chorizo (and what I do since it is practically impossible to find outside India), a look back at San Francisco's Oyster Loaf with my special take with a bit of semolina, an easy toasted naan and tomato salad and of course, dessert, this roasted summer sweet corn custard tart with cardamom. 

I do have a special request from all of you that have already purchased my book, Season or plan to, please spread the word about the book and share it with your friends and family. I'd be extremely grateful for your help! Thank you. 

Season was also named by EATER as one of the most anticipated cookbooks of this Fall. There's a really nice excerpt on some of the recipes you can expect to see and cook from the book. 

Thank you as always;

X

Nik 

Source: http://www.abrowntable.com/home/column-recipes-from-july-to-august

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Where to Eat and Stay in Columbus, Ohio

28

Feb

Where to Eat and Stay in Columbus, Ohio

I recently explored a city that I’d truly never even considered as a travel destination… Columbus, Ohio.

After several fun days eating my way around the city, I’d love to share my thoughts on where to eat and stay in Columbus.

When I was invited to attend a food blogger’s press trip hosted by Experience Columbus, I didn’t know quite what to expect.

I love food, and love to see new places, so I happily agreed to see what Columbus had to offer.

As a west coast girl, I guess Columbus had just never been on my travel radar.  If you happen to be in the same boat, I’m going to tell you now… you need to add Columbus to your travel wish list!

I was truly blown away by the beauty of the city, the variety of food experiences available, and I was reminded again just how fun it is to explore somewhere new!

Join me for a little “virtual” tour of Columbus, and then check your calendar and see when you can add a real life tour of this fun city!    

The home base for our group while in Columbus was the beautiful Hotel Leveque.

Hotel Leveque is located in downtown Columbus in the historic Leveque tower.  The building was built in 1927 and is just brimming with Art Deco charm.

The hotel itself has actually been fully renovated very recently and the marriage of modern details with vintage styling is a match made in heaven!

If I didn’t love my family quite so much… I would have been very tempted to just move in to Hotel Leveque!

After settling into our beautiful hotel, we began our foodie tour!

We kicked off our tour of Columbus with an incredible meal at The Kitchen.

The Kitchen is a beautifully charming space featuring hardwood floors, exposed brick, vintage inspired lighting… and most importantly delicious food!

The Kitchen is not a traditional restaurant, it’s a participatory cooking experience where guests are guided by professional chefs and help prepare the meal.  It’s a mini-cooking class, an ice-breaker, and a delicious meal all in one!  Such a fun setting for a group!

The Kitchen hosts all kinds of events from weddings to team building, to drop-in events like Taco Tuesday!

The next morning our group was in for a fun and food filled morning!

Local blogger and food tour guide, Nick of Breakfast with Nick took us on a breakfast tour I will not soon forget!

Our morning included not one, not two, but FIVE breakfast stops!

Our first stop was Kolanche Republic.

Kolaches are a traditional Czech pastry I’ve never had the opportunity to try before.  This little shop makes all kind of delicious sweet and savory versions, perfect to grab and go, or sit and enjoy the quiet neighborhood vibe.

Next up was Fox in the Snow.

This beautiful cafe is somewhere I would visit VERY often (maybe too often) if I lived in Columbus!  We enjoyed pretty cappuccinos, the most incredible breakfast sandwiches, and several pastries I still find myself day-dreaming about!

All three photos below are from Fox in the Snow.

Our third breakfast stop was at The Market Italian Village.

The Market is not only a nice stop for breakfast, but as the name suggests is actually a beautiful little gourmet food and meat market.  A perfect spot for a casual breakfast, lunch or dinner… or to find some beautiful ingredients to take home.

Next up was Buckeye Donuts.

You can’t quite have a breakfast tour without donuts, can you?

Located just across the street from Ohio State University, Buckeye Donuts has been a Columbus fixture since 1969.

If you love fresh, classic American donuts you don’t need to check the shop hours before you visit… because they’re open 24 hours a day, every day of the year!

The final stop on our breakfast tour was at The Table.

A beautiful restaurant filled with perfectly mis-matched furniture, gorgeous natural light and a menu you’ll want to come back for every meal of the day to enjoy!

The Table is definitely a place I’d love to come back to and enjoy a full meal with friends and family.

After our incredible breakfast tour it was nearly time for lunch!

I’m not sure anyone in the group was actually hungry after all of the incredible treats we’d already sampled, so luckily our next stop required a little drive out of the city.

Our lunch destination was in a beautiful country setting… the property of Rockmill Brewery.

We spend some leisurely time enjoying the beautiful patio and yard, while learning about (and sampling) a variety of Rockmill Brewery beer.

The chef prepared a beautiful assortment of fruits, cheeses and crackers to pair with the beer selections.

Rockmill Brewery would be a gorgeous location to host a party or wedding!

Yes, there was still one more meal to enjoy on our first full day in Columbus…

Dinner was at the Watershed Kitchen.

After a tour of the Watershed Distillery and sampling their signature spirits, our group enjoyed a meal that included fried brussels sprouts, braised beef short ribs, roasted cauliflower, and an espresso panna cotta dessert.

The menu at the Watershed changes seasonally, so there’s always something new and delicious to try!

The next morning our group was ready to explore even more of what Columbus had to offer!

Our second full day started at the beautiful cafe and studio space, Flowers and Bread.

Now as an ex-florist, and now baker… this gorgeous business was right up my alley!  I practically wanted to move in!

Flowers and Bread is a beautiful cafe that serves breakfast and lunch.  Additionally, Flowers and Bread offers classes in their gorgeous bread kitchen, as well as in their airy studio space, where classes include floral design, painting, wire pairing and more!

If I lived anywhere close to Columbus I would be a frequent customer!

Flowers and Bread would be a simply perfect place to host a baby or bridal shower, ladies craft night, or simply meet a friend for morning coffee and a gorgeous pastry.

Our lunch destination (and activity) included a visit to the vibrant North Market.

The North Market is filled with vendors showcasing food of almost all kinds…. from Hot Chicken to vegetarian cuisine,  beer, cheese, soft pretzels and desserts.  In addition to the variety of delicious prepared food options, there are also vendors selling everything cooks and food lovers need (and love) including fresh produce, spices, olive oil, and fresh flowers.

The North Market is a “must stop” for any foodie!

As a dessert lover, one of my favorite stops in the North Market was Pistacia Vera.

Anytime I can enjoy a gorgeous, fresh macaron, I’m a happy girl!

In addition to their booth in the North Market, Pistacia Vera also has a beautiful cafe and bakery location in the German Village, a charming section of Columbus I spent a bit of time exploring on my first afternoon in town.  Definitely a beautiful neighborhood to walk around!

After our tour of the North Market we made a stop I’d be looking forward to all day…

A visit to Jeni’s Splendid Ice Cream!

I’ve heard lots of amazing things about Jeni’s ice cream from friends around the country, but I had never gotten to experience it myself… oh how I’ve been missing out!

Jeni’s ice cream is truly the ultimate indulgence!  Incredibly high quality ingredients are source from around the globe to create the most amazing, creamy, rich and flavorful ice cream ever!

See the ice cream pictured below?  Yep, mine is the bowl with FOUR scoops!  =)

Dinner that evening was at a beautifully quaint Italian restaurant, Basi Italia.

We enjoyed their outdoor patio and were treated to an incredible variety of fresh Italian dishes.

Italian food is one of my very favorites, and the dishes we enjoyed at Basi Italia are really in a league of their own!  Fresh and flavorful, and much different from the standard bowl of heavy pasta you might expect.  One of their signature dishes is Zucchini Pronto, and it was easy to see why it’s a favorite!  Every dish we enjoyed was fresh and delicious and presented beautifully!

Our final morning in Columbus our group capped off our foodie adventure at Katalina’s.

Katalina’s is a cute and edgy little restaurant that serves delicious soups, sandwiches, many Mexican inspired dishes, and they are famous for their Nutella-filled pancake balls!

Such a perfectly SWEET way to close an amazing trip!

In just a few days it was easy to fall in love with Columbus, Ohio!

When you combine food and friends it’s always a winning combo… and Columbus truly has something for everyone to love!

Here’s our adorable group of bloggers from around the country…

(back row L to R) Me, Brenda, Phillip, Michael, Jen

(front row L to R) Lindsay, Laura, Allie, Erin, Joanne

Thanks so much to Experience Columbus for helping me discover (and enjoy) this mid-west gem!

ExperienceColumbus.com is the perfect place to start when planning your Columbus, Ohio adventure!

Disclosure – This trip was organized by Experience Columbus and my food and accommodations were complimentary.  I was not required or compensated to write this post, and I paid for my flight to Columbus.  All images, text and opinions are my own.  I had a wonderful experience in Columbus and was happy to share this city with you!

Sweet Travels

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Source: http://www.glorioustreats.com/2018/02/where-to-eat-and-stay-in-columbus-ohio.html

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Lemon Glaze Doughnuts Return to Krispy Kreme

Posted August 24th, 2018 | 7:01pm by Ryan

From Monday, August 27th through Sunday, September 2nd, Krispy Kreme will once again be offering Lemon Glaze Doughnuts.  The doughnut is described as a balance between the “freshness of real lemon, the brightest of citrus and the sweetness of Krispy Kreme’s iconic Original Glazed Doughnut.”  The Lemon Glaze Doughnut will be available at participating Krispy Kreme locations.

Source: http://www.grubgrade.com/2018/08/lemon-glaze-doughnuts-return-to-krispy-kreme/

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The American Barbecue Specialties You Need to Know About

Planet Barbecue

By Steven Raichlen

America is blessed with an incredibly rich barbecue culture. Many countries grill. Some smoke. But only one—the United States—has a deep, rich, and highly evolved tradition of both barbecuing (smoking) and grilling.

Long before the United States was a country (before there were even states to be united!), its inhabitants loved barbecue. Indians of the Pacific Northwest butterflied whole salmon through the belly, pinned them to cedar stakes, and roasted the fish in front of bonfires.

Early settlers found a land teaming with game, with rivers and bays brimming with seafood, and vast forests of hickory and oak to provide fuel for smoking and grilling. Spanish vaqueiros (cowboys) grilled steaks over mesquite and spit-roasted goats over campfires. And, in what would become the American South and pit barbecue, whole hogs were roasted over ember-filled trenches. True barbecue—meats cooked low and slow over a smoky fire—is the USA’s greatest gift to the world of live fire cooking.

Today, there are multiple pockets of grilling genius to be found throughout the country, unique dishes that you, as a well-rounded and knowledgeable pit master, must add to your repertoire.

Here’s a sampling:

Kansas City: In the beginning, burnt ends were just that—the dark crispy trimmings that were too charred or tough to sell with the moist smoky sliced brisket meat people actually paid money for. Restaurants like Arthur Bryant’s in Kansas City gave them for free to customers who had patiently waited in line the hour or two it took to place their orders. But the appeal of burnt ends has exploded, causing barbecue enthusiasts to recreate these toothsome morsels using everything from chuck roast to pork belly.

Baltimore: I spent the first 18 years of my life in Baltimore. Not once did I eat pit beef, which is beef—usually top round—that is grilled so it’s crusty on the outside, rare and juicy on the inside, and heaped high on a kaiser roll or rye bread. I’ve been making up for this lapse ever since. To make it, coat a 3-pound chunk of top round with your favorite rub and let it cure for at least 4 hours in the refrigerator. Heat your grill (charcoal or gas) to medium. Grill the meat, turning often with tongs, until the outside is crusty and golden brown and the meat is cooked to taste: on Baltimore’s Pulaski Highway, the best joints for pit beef aim for 125 to 130 degrees. Slice thinly, and serve on kaiser rolls or rye bread with horseradish, lettuce, and slices of tomato and onion. (For a step-by-step recipe, see page 169 of BBQ USA.)

Hawaii: No survey of regional American barbecue would be complete with Hawaii’s kalua pig, If you’ve ever been to a luau, you’ve probably sampled this porcine masterpiece, which is traditionally cooked underground in pits lined with banana leaves. To imitate it at home, season a bone-in pork shoulder (5 to 7 pounds) with coarse salt and freshly ground black pepper. Wrap the meat in banana leaves (available online if you don’t have a local source). Indirect grill until the pork is fall-apart-tender, 6 to 8 hours. Tear into chunks or shreds, then serve, if desired, on Hawaiian-style buns.

St. Louis: Mention St. Louis barbecue to most Americans and what comes to mind is ribs. Indeed, there’s even a St. Louis rib cut—spareribs trimmed to a neat rectangle. But visit a typical St. Louis backyard and you’ll likely find something very different sizzling away on the grill: pork shoulder steaks slathered with Maull’s, a local tomato-based barbecue sauce. Cut from the shoulder, these steaks are generously marbled with fat and stay juicy even when subjected to the high, dry heat of the grill. Find the recipe here.

Kentucky: The meat of choice here for barbecue is not pork, not beef, not chicken, not even lamb…it’s mutton. Smoked ewe has been popular in Owensboro, Kentucky, since July 4, 1834, according to records, the likely brainchild of the Dutch sheep farmers who settled on the southern banks of the Ohio River earlier in the century. It’s swabbed during the cook with what’s known as “black dip”—a mop sauce made of Worcestershire sauce, cider vinegar, and spices. If you’re game, season a 5-pound mutton shoulder or leg (or substitute leg of lamb, which is easier to find and milder tasting) with coarse salt and freshly ground pepper, then indirect grill with soaked hickory chips until very tender, 4 to 6 hours. Baste every 30 minutes or so with this sauce. Slice or chop and serve on toasted hamburger buns with additional “black dip.”

Wisconsin: Brats (short for bratwurst) were introduced to the upper Midwest by German and Austrian immigrants in the late 1800s. Now, these sausages are enjoyed from one end of the Badger State to the other. Usually served on a crusty hard roll, brats are perfect for tailgating. I like to grill brats indirectly (do not prick the skins first), then transfer them to a hot holding bath of beer and onions. Find my recipe for brats in a “hot tub” here.

The Carolinas: Pulled pork here has no equal. As William Burd observed in 1728: “The only business here is raising of hogs, which is managed with the least trouble, and affords the diet [Carolinians] are most fond of. Whether pulled into moist, meaty shreds, chopped, or sliced,  it is usually served with a sauce that can change depending on your exact geographical location in these states. I’m not a partisan: I love the mustard-based sauce and the tart vinegar-based sauce the Carolinas are known for. Here’s an example of the former.

Alabama: Big Bob Gibson Bar-B-Que in Decatur put Alabama ’cue on the map with their singular dish, barbecued chicken with white sauce. Half chickens (generously seasoned with salt and pepper) are slowly smoked to tenderness in a hickory-fired pit, then dipped in a peppery amalgam of vinegar and mayonnaise laced with horseradish. White Barbecue Sauce will rock your world.

Ithaca, New York: While we’re on the subject of chicken, I’d be neglectful if I didn’t mention Cornell Chicken, the invention of Bob Baker, who was professor of poultry science at Cornell University and one of the champions of barbecued chicken. He pioneered a basting sauce comprised of vegetable oil, cider vinegar, salt, pepper, poultry seasoning, and an egg. For a recipe, see page 384 of BBQ USA.

California: The “Golden State” has contributed at least two specialties to the barbecue pantheon. The increasingly popular tri-tip from Santa Maria (north of Santa Barbara) was a cut butchers used to grind for hamburger. Now it’s a cut with cache. And from Marin County—Tomales Bay, to be precise—come barbecued oysters. Roast oysters on the grill or over a fire, and you won’t need an oyster knife.

Texas: With my next book, The Brisket Chronicles, in final edits, you can imagine brisket has been occupying my waking thoughts. And you can’t think of brisket without thinking of Texas, where pit masters have been known to genuflect before putting this magnificent slab of meat in their smokers. One of the newly ordained brisket gods is Aaron Franklin, the founder of Franklin Barbecue in Austin. I’ve distilled some of his wisdom in my new book. Until it’s released in Spring, 2019, content yourself with this sensational recipe, appropriately called “BBQ Titans’ Brisket.”

Memphis: Most people eat their ribs “wet”—that is, dripping with sweet, sticky barbecue sauce. But if you really want to savor pork bones, journey to Memphis to sample the dry rub ribs at the restaurant Rendezvous. For more than 50 years, the Vergos family has been dishing up baby back ribs that are crustily grilled over charcoal, mopped with vinegar sauce, and thickly coated with a dry rub just before serving. Can’t make it to Tennessee in the near future? I’ve got you covered with this recipe.

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Source: https://barbecuebible.com/2018/09/04/american-barbecue-specialties/