But I used my hands again! Its crude, its far from perfect, but its still a heart! Heart-Shaped Shortbread Cookies for your Valentine Makes a dozen cookies What I Used: Flour – 1 cup Unsalted butter – 1/2 cup and a little more Powdered sugar – 1/2 cup (measure after powdering) Salt – one pinch Vanilla extract – 1/2 tsp How I Made Them: Mix the flour and salt well and keep aside....
Whether you’re gluten-free or not, almond flour is a fantastic ingredient to keep in your pantry. Like coconut flour, it’s paleo-friendly and is often found in grain-free baking recipes. However, my uses for it don’t end there. I love to combine it with all-purpose or whole wheat pastry flour to give regular baked goods an extra-moist texture. Lately, I’ve taken to making my own almond flour at home. From start to finish, the whole process takes under a minute, and it’s much more cost effective than buying it at the store....
Since it’s just the two of us (plus Marmalade), Adam and I almost always have leftovers. We used to be so terrible about using them up (and to be honest, sometimes still are), but we are getting better and usually find whatever we do with the leftovers turns out to be tastier than the original meal anyway. In our opinion, the best way to use up those leftovers is soup, so we figured we would give you a few ideas for something pretty common in our condo, leftover chicken soup....
– Since I started blogging, I have received 134 emails in total, with questions, comments, suggestions, etc – 88 of them are baking-related questions – 32 of them asked oven-related questions – 18 of them are about pre-heating an oven So, how do we pre-heat an oven. Its really very simple, in fact too simple, which is probably why many people have questions about it. 2 Steps to Pre-Heat your Oven Step 1: Remove everything from the oven except the oven racks....
I’m not sure if you all noticed, but Jack made his 3rd post a few weeks back. (Check out his Blueberry Smoothie, if you missed it). This guy, I tell you, is crazy about smoothies. If he’s the smoothie king around here, then I am the matcha mistress. But both together? Well that’s just a match(a) made in heaven. (I know, bad pun, I just couldn’t help myself…) If you look at this recipe, you’ll notice that I leave out a common smoothie ingredient: banana....
I finally caved… here’s my contribution for this silly thing called National Grilled Cheese month. Grilled cheese is probably Jack’s favorite food, so it was pretty mean of me to keep this “holiday” a secret until this close to the end. Now that I spilled the beans, it’s likely we might see a special contribution from him before the end of April. (although maybe don’t hold your breath for it)....
I feel like I missed the boat on the Thanksgiving leftover trend – sorry no mashed potato sandwiches happened here. (and um, eww). Instead, I turned a bunch of random veggie scraps and a chunk of red onion into fancy little veggie packed pizzas. In other words – it’s pretty much a non-recipe made on mini naan breads. You can customize these with whatever veggies you have on hand. Red onion and brussels sprouts are a tried & true combo (this recipe is still one of our favorites), and the sweet potatoes add a nice hearty bite....
When Jack and I lived in Austin, we’d always order paloma cocktails on summer afternoons at Hula Hut. It had a big deck right on Lake Austin, and it was filled with people all summer long. We loved to sit there in the hot sun, sipping our cocktails and sitting shoulder-to-shoulder with friends. Last weekend, the spring sun inspired us to make this paloma recipe at home. With just the two of us, our “scene” looked a bit different than our Hula Hut days, but we still had fun mixing up our drinks together....
These roasted pears are a show-stopping dessert! We start by caramelizing them in butter with a touch of sugar, then finish them in the oven with a splash of white wine, star anise, and cinnamon for an irresistible aroma and flavor. You’ll be left with outrageously delicious pears and a kitchen that smells like a dream! As a bonus, the wine reduces into a light syrup you’ll want to drizzle generously over the pears (a scoop of ice cream or whipped cream doesn’t hurt, either!...
This delicious, lettuce-free Greek salad, inspired by the classic Horiatiki, celebrates fresh ingredients. It’s incredibly simple to prepare and features fresh tomatoes, cucumber, and generous slabs of feta cheese. I love serving it with crusty bread, soft and fluffy pita bread, or quick flatbread. For a little extra creaminess, add a spoonful of homemade tzatziki! This salad is one of the quickest, simplest salads you can make, and we love it for that!...
It took me a while to zero in on my favorite cornbread recipe, and this is it! We add a little sugar and butter, which make it tender and extra delicious. I love baking cornbread in my cast-iron skillet, but our recipe also works just as well in an 8-inch or 9-inch baking pan. This cornbread is perfection next to bowl of homemade chili! Key Ingredients Cornmeal: You can use any grind of cornmeal (fine, medium, or coarse), but we prefer a fine or medium grind....
– This Recipe is Sponsored by Pillsbury – 30 Minute Tomato Basil Pizza This pizza recipe is so incredibly simple and combines a few of our favorite things: cheese, basil, tomato and sea salt. We partially bake pizza dough with olive oil and a little flaked sea salt around the edges, making a sea salted crust. Then we add lots of Italian cheeses, fresh basil and cherry tomatoes. After a few more minutes in the oven the pizza is done....
My idea of a vegetarian Thanksgiving looks something like this: seasonal acorn squash stuffed with a sauté of quinoa and kale that’s kicked up a notch with scallions, tangy feta, sweet currants, and toasty pumpkin seeds. A colorful & hearty meal that doesn’t sacrifice on flavor. With all of the great produce this time of year, who really needs turkey and mashed white potatoes? (ok, just kidding, don’t answer that…)
In my honest opinion, making chaat at home is a bit laborious especially if you set out to make everything from scratch. I love homemade green chutney for chaat but the sweet chutney I’ll definitely be buying from the next time onwards. It took a while to make and yielded way too little chutney (yes, I am still not over ranting about that!). So yeah, making chaat at home is great and healthy and hygienic but plan ahead and don’t kill yourself over it....
Also check out – chana dal sundal, kadalai sundal, green peas sundal, and pattani mangai sundal or beach sundal recipe. INGREDIENTS: 1 cup of rajma or red kidney beans, soaked overnight 2 tsp of oil 1 tsp of split urad dal (ulutham paruppu) 3-4 of dry red chillies, torn into pieces 1/4 tsp of hing powder 1/4 cup of grated coconut A few curry leaves or a small bunch coriander leaves 1/2 tsp of black mustard seeds...
While I have had decent lunch with sambar powder brands that I buy, rasam powder is always more of a miss than a hit. Since TH and I are very used to this homemade rasam powder, no other mix seems to work as well for us. You can also make sambar with this rasam powder by adding some extra jeera as you make the sambar. RASAM POWDER RECIPE
I freaking love soup. Warm, comfy, and healing for the soul. And with turmeric – supposedly healing for the body. A natural anti-inflammatory, “they say.” Which is what sparked the idea for this soup: Literal sparks of pain. Do you have those weeks where things seem to unravel? Where one mishap, leads to the next? For me, it began with a broken glass on the kitchen floor and a teeny tiny piece that I somehow couldn’t get out of my foot....
I realize that it’s Halloween, and okra is not exactly candy. But this simple recipe is so good, you’ll crave it like chocolate. Ok, maybe that’s a stretch, but you’ll crave it nonetheless. Okra is something that’s completely new to me. I’ve been living here in Texas for a while now, but have never been inclined to give this humble vegetable a try until I had it at this summer at Contigo....
This spinach salad recipe is simple, fresh, and delicious. A version of my mom’s favorite salad, it’s filled with crisp apples, dried cranberries, red onion, creamy goat cheese, and toasty candied pecans. A bright apple cider vinaigrette ties it all together. Chef’s kiss This fall, I’ve been making it on repeat. To be totally honest, that’s a bit out of character for me, because I’m not always a fan of spinach salad recipes (something about the texture of the greens, I think)....
