July 19, 2013 §
It’s Friday. Therefore you should make a pizza. Logical? Totally. And to put on top of your pizza? This sauce.
It’s literally the easiest sauce to make in the world. No lie. Canned tomatoes, tomato paste, herbs (dried or fresh), salt and pepper and some balsamic. (Not pictured? A pinch of sugar). And you can work with whatever tomatoes you’ve got on had. The original recipe calls for crushed, but if you have diced or whole, no big deal; just drain about half the liquid then blend the sauce.
Now, toppings to go on top of the sauce is a whole other ball game. My husband is a meat man; pepperoni, sausage, the more the better. Me? I’m all about the veggies and fancy cheese, goat cheese and corn is my latest favorite. A little arugula is also right up my alley. Our only compromise is Hawaiian pizza. Canadian bacon and pineapple is our happy place for sharing. But we both agree on this sauce.
- 1 large can of crushed tomatoes
- 1 can of tomato paste
- 2 tbsp italian seasoning (or fresh herbs if you have them)
- 2 tbsp balsamic vinegar
- 2 tbsp garlic
- 1-2 tsp sugar
- S&P to taste
1) In a medium sauce pan add crushed tomatoes, tomato paste (to make sauce as thick as you like, start with a little and add more as you need), seasoning, vinegar, sugar and garlic.
2) Simmer over medium high heat until sauce bubbles slightly. Add S&P to taste and extra tomato paste to thicken. Simmer about 20 minutes until your pizza is ready to make. Can be kept refrigerated for 1 week or frozen. Enjoy!
March 8, 2013 §
I feel a little bit of writers’ block. Not that I call myself a writer, normally I just babble on about random stuff before introducing a tasty snack of some sort. This time I’m just going to jump right in with why I made these vanilla walnut “shortbread” cookies. I really enjoy is having delicious pre-made snacks ready in the freezer. Waffles, smoothies, these delicious pseudo-shortbread cookies. These come together in a snap and are quite fantastic (and gluten-free!)
I happened to have made these a few days before my best friend came to visit. Since she eats gluten free it was a total bonus to have these ready in the freezer. If she hadn’t surprised me I totally could have played it off like I had just whipped these up since I knew she was coming. But maybe you can too. (adapted from Shutterbean)
- 2 cups walnuts
- 1 cup unsweetened coconut
- 1/4 cup honey
- 1 tsp vanilla extract
- pinch of sea salt
1) Put walnuts, coconut, honey, vanilla and salt in food processor. Pulse until smooth. It will take a few minutes. Once it’s done scrape the dough into a mixing bowl.
2) Using your hands, rolls pieces of the dough into balls roughly 1 and 1/2 inches in diameter. Then flatten the balls into cookies. Freeze for an hour and enjoy! (Keep them stored in an airtight container)
October 4, 2012 §
It’s fall. I’m wearing scarves & boots and cooking things with pumpkin. Easiest & most delicious pumpkin thing so far? Pumpkin cream cheese. This would be so fantastic to have out at a brunch bar or to hoard to yourself and smother on top of bagels every morning.
Pumpkin Cream Cheese
- 8 oz cream cheese. Low-fat if you must
- 1/2 cup canned pumpkin
- 2 tbsp brown sugar
- 1/2 tsp pumpkin pie spice
1) Soften the cream cheese for about 10 seconds in the microwave. Using a hand mixer, mix all ingredients until smooth. Boom. You’re done. Enjoy!
October 1, 2012 §
I’ve made a pact with myself. No dessert unless I work out that day. On my days off this is cool, I’ll go for a hike or to do yoga or bust out on my bike. Days I work this is a total bummer. Can I count the 4 flights of stairs I take to my floor so I can have another bowl of this Greek Yogurt Ice Cream?
You all know my slight obsession with Sprouted Kitchen by now. I’ve gone through their entire website and pinned my fair share of their recipes. This recipe for Greek Yogurt Ice Cream is another winner. It’s cinnamony, a little tangy and the chunks of cookies make it oh-so-good. I know summer is over so it may not be “ideal” ice cream making conditions but I say forget that. Just crank up your heater and pretend.
Greek Yogurt Ice Cream
- 2 cups heavy whipping cream
- 2 cups whole milk
- 2 cups greek yogurt
- 6 large egg yolks
- 1 & 1/2 cups sugar (divided)
- 1 tbsp ground Saigon cinnamon (or regular)
- 2 cups freshly baked cookies
1) Bring the cream, milk and one cup of sugar to a simmer in a medium saucepan. Cook until sugar is dissolved and cream is just scalded. Turn of heat and let cool for a few minutes.
2) In separate bowl, whisk egg yolks and 1/2 cup sugar until light yellow. Now, add half a cup of the cream mixture into yolks to temper the eggs. Add this mixture to the saucepan and stir to incorporate. Turn the heat back on, stir frequently until it coats the back of a wooden spook. This is the custard base.
3) Put this back into mixing bowl. Add cinnamon and greek yogurt and whisk together. Let cool in fridge for at least half an hour or up to overnight.
4) If you’re going to make your own cookies I do it right before I’m going to pour the custard into the ice cream maker. Bake your cookies until slightly underdone and still a bit gooey. Once baked, let cool on pan and cut into small chunks. Try not to let yourself eat four cookies. When they’re cut into small pieces it’s hard to tell.
5) Give the custard a good whisk right before you pour it in the ice cream maker. Now follow your ice cream makers directions. Add the cookie pieces about 5 minutes before the ice cream is done.
6) Once the consistency you like, transfer to a tupperware and freeze. Give it a few hours to firm up and enjoy!
September 13, 2012 §
Ballard Farmers’ Market here in Seattle is the coolest! I had heard rumors from various sources prior to actually visiting and I was not disappointed. Well, I was disappointed I didn’t buy the mini donuts but we’ll save that for later.
This past Sunday we met up with a few friends we were having dinner with that night to get some essential ingredients. The most exciting purchase we made was 10 pounds of peaches. I know, RIGHT? They had a sign advertising 20 lbs for 20 bones ($$) and we hopped on that and split the purchase. Needless to say you’ll be getting a few peach recipes.
I adapted this recipe from Shutterbean’s making of Quick Apricot Jam from the Sprouted Kitchen Cookbook. Best part about it, it’s gloriously easy AND delicious.
Quick Peach Preserves
- 1 1/2 lbs peaches (I used about 6)
- 2 tbsp lemon juice
- 1/3 cup of sugar
1) Thoroughly clean and dry your peaches. Cut them in quarters, at some point removing the pit. Next skin the peaches. There are apparently fancy methods involving boiling for one minute, then dunking in cold water, then peeling, which I have yet to try. I basically just ripped the skin off / cut off the gross parts as well.
2) Toss all your ingredients in a thick-bottomed pan (I’ll give you a dollar if you tell me what song I’m thinking of now that I wrote that). Stir them together and turn the heat on medium-high.
3) The peaches will start to release their juice and sort of disintegrate. It will take awhile, about 30-45 minutes. Stir often. As they cook longer you’ll have to stir them more frequently to prevent them really sticking to the bottom of the pan. When they get to your desired consistency (I like mine with a few larger pieces) remove them from from the heat and let them cool.
4) Store in a clean, dry container. They should keep for 2 weeks.
I’m loving mine on plain yogurt, peanut butter and jelly sandwiches and spoons. Enjoy!
September 9, 2012 §
Don’t get me wrong, I love Seattle (especially after our hike today), but I am missing a few things from this summer.
1) Service like this:2) The Firepit (the firepit! the firepit!)
3) This little man (who happens to be eating my ice cream with his fingers)
Common denominator between these things: huckleberry ice cream! (You had to know that was coming). I made this recipe after our hike to Huckleberry Lookout. It took 2.5 hours to get up and about 5 hours to get down. The extra time was because we were stopped for awhile picking our share of huckleberries. If you’ve never had one they taste like an amped up version of a blueberry, they’re slightly more tart and crisper. We ended up with 3 Nalgene bottles full so they had to be used up!
This recipe is adapted from the Taste of Home and could easily be used for raspberries or blueberries.
Huckleberry Ice Cream
- 2-3 cups huckleberries
- 2 cups heavy whipping cream
- 1 cup whole milk
- 1 cup sugar
- 2 tsp vanilla extract
1) Blend the huckleberries. I simply put mine in a blender and went to town until they were smooth
2) In a small saucepan heat the milk and sugar together, stirring frequently, until sugar is dissolved. Remove from heat.
3) Pour your milk/sugar mixture into a bowl and stir in whipping cream and vanilla. Next, fold in the huckleberries. Now, depending on the type of ice cream you want you could strain this mixture over a metal colander. I like the bits of huckleberry so I skipped that.
4) Let this mixture cool in the refrigerator.
5) Once cool make according to your ice cream maker directions. I always like mine extra frozen so once done in the maker, stick it back in the freezer for a few hours. Enjoy!
July 18, 2012 §
I got this mad craving the other day for cornbread. I even had my husband get one container of cornmeal while he was picking up our free Redbox rental randomly at the store. We got The Iron Lady if you were wondering. Rent it because Meryl Streep is amazing.
Back to the cornbread. Normally I would bust out with some Jiffy mix or have some that Nana made (when I lived with them) but we have a whole set of cast iron cookware so I decided to do my own thang. I adapted a recipe on the back of the container that I thought I’d share it with you.
Blueberry Skillet Cornbread
- 3/4 cup yellow corn meal
- 1 & 1/4 cups all purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 egg beaten
- 1/4 cup canola oil
- 2 tbsp honey
- 1 cup of frozen or fresh blueberries
- 2 tbsp butter (for greasing the pan)
1) Preheat oven to 400 degrees. Place 8 inch cast iron skillet in the oven while oven preheats.
2) Blend all dry ingredients (corn meal, flour, sugar, powder and salt). Then stir in the milk, egg, oil and honey until mixed. Finally fold in the blueberries (I put frozen blueberries in without thawing them beforehand).
3) Take cast iron skillet out of the oven and place butter into the skillet. Turn skillet so the bottom and sides are covered. Now pour the batter into the skillet and put in oven.
4) Bake for 20-25 minutes or until toothpick comes out clean and top is lightly brown. Cut into however many slices you want. Or just eat it straight out of the pan if you feel so inclines.
5) Take a slice out of the skillet, while warm, slather some butter on it and enjoy!