I absolutely love cooking one pan hashes they mostly start the same, avocado or coconut oil and the addition of an onion and probably a sweet potato, then they grow from there. I have found it is one of the most effective ways of getting the most amount of vegetables on a plate. This particular version was inspired by my recent trip back home to Portland where I had a rib dish that was based on potato and apples, it was warm, sweet, and comforting.
The end all be all for grain-free granola. I have been messing with a grain free granola recipe for most of the summer, but finally dialed it. And here it is for you: in all it’s warm cinnamon-y glory. Now go, and fill your kitchen with the smell of baking granola (it rivals the smell of baking bread).
Blogs are funny thing, aren’t they? Something that many of us had at one point, most acting as journals from our high school (or, scariest of all, before high school) days. This little section of the Internet always brought me so much joy, but since I abandoned it much like how I abandon a cold cup of coffee that sits there for a painful amount of time before I walk it to the kitchen, it has acted as a reminder of what was and what could have been.
I ran this blog through my high school and early college days a time when school was a part time job. But when I decided to transfer to a more selective university I had to eliminate things from my life that were taking up too much time, and this blog was one of them. But isn’t it funny how life can bring you full circle?
Here I am a fresh college graduate, and transplant to California, but one thing has stayed the same: I still cook all the time.
I don’t know what the future holds, everything seems so uncertain right now. I can’t make any promises for multiple posts a week, consistency is something that is lacking in everything I do right now. All I know is that I am back, and it feels a lot like coming home.
Cheers for now, dear ones, I look forward to renewed adventures in the kitchen with you.
(Photo credit: Marian Solano)
Late summer dishes are all about simplicity. Raw veggies fresh from the garden, olive oil and salt. The best thing about summer is indeed the produce that is readily available. Tomatoes are just coming into their state of perfection, because really they aren’t worth eating any other time of the year. Not to mention the basil that is coming in our CSA boxes so it’s no longer a treat, but a staple. Here tomatoes, cucumber, and green beans are seasoned, cut and stacked into a chic little dish. Something that takes 15 minutes to make, but would be an impressive starter to any meal.
I don’t like green tea. You know me, I am coffee, not tea. But when you’re talking about making a custard base ice cream, the addition of the floral jasmine tea with the vanilla made a smooth sweet rich yet light ice cream. Perfect for these days when turning on the oven seems like the devil will then reside in your house.
Hey everyone! I have something exciting to share with you! We have been invited to check out the new movie The Hundred Foot Journey weeks before it comes out. I am so excited about this film, it looks so whimsey and romantic, centered around food. The best kind of movie if you ask me. I am bringing my family, of course, and we cannot wait to watch and become inspired!
Here are all the details:
Here’s the fine print:
Seats will be first come, first serve. When you RSVP please indicate that your RSVP is for THE HUNDRED-FOOT JOURNEY at Regal Pioneer Place. Winners will receive a confirmation email from the Studio.
Do you guys remember the summer raspberry birthday cake from last year? I made that one for my sister’s 7th birthday, this year she requested the same cake. Well, I have a hard time making the exact same thing twice, afterall any birthday cake should double as a blog post. So I told her that I would make a raspberry cake, but that it would be a little different. The cake last year was good, very good. But I wanted to step it up. One word: frosting. I am rather simple-minded when it comes to making frosting. Normally a cheaters buttercream, but I went all out on this one. Let’s just say I have seem the light and will forever more be making more effort in the frosting department. Read on, reader, learn the ways of the frosting. This is a Swiss meringue buttercream, apparently another thing the Swiss can do –frosting.
Summer is in full swing people, so far summer has been wonderful, 3 day weekend filled with coffee shops and Paddington. The funniest thing about having him, is people think he’s fake! Sometimes people will come up to us and say that they thought he was a stuffed animal until he moved. Also did you see the trailer for the new Paddington movie? The teaser trailer came out the day after I named the pup. Oh well, the name fits my little fluff to a tee.
Hope everyone is having an amazing summer as well! What are your plans for the 4th of July? Fireworks and a bbq?
I finished my last final last night. The instant relief is something that I will miss once I graduate, as hard as school is that feeling of summer officially being here is unparalleled. I do indeed, have some explaining to do for the reason of being absent, I tend to go on sabbaticals without any warning. But, schools is my priority, as much as I wish this blog could have my 100% attention.
It’s strawberry season! Let us rejoice! There are so many things you can do with fresh, or even frozen. Strawberries and balsamic is one of my favorite combinations, though jarlsburgh and strawberries are magnificent. This recipe just happens to be paleo, vegan, gluten free, vegetarian, with an option to be sugar free (that’s how I make it for myself, see note). You’re welcome. Though I do eat and blog about a lot of cake and French pastries (ahm, this is where I work). I try to limit my intake of large quanties of diary. Using coconut cream is a refreshing change to the use of heavy cream. Though there is a lot of fat in the coconut cream, the fats that are in the coconut are much better for you then ones you would find in milk.
So read on, foodie, dieter, paleoist, non-gluten-eater I love you all too.