Last minute Thanksgiving recipe: homemade cranberry sauce

For most households, canned cranberry sauce is a staple on Thanksgiving. No muss, no fuss and it tastes like cranberries, so.. yeah.

I'm a believer in canned cranberries, until the other night when for kicks I made some from scratch. First off, it's super easy. Secondly, it turns out there's no comparison taste-wise to something homemade with fresh ingredients. And finally, it looks so pretty!

So for anyone willing to try something a little different this year, cook some basic canned/packaged essentials from scratch for your guests. You can even make this recipe ahead of time! 

Homemade Cranberry Sauce 

Ingredients:

One 12 oz. bag of fresh cranberries (frozen works too!)

1 cup sugar 

1 strip orange or lemon zest (optional)

2 tbs water

Preparation: Set aside about 1/2 cup of the cranberries in a small bowl. Combine the rest of the ingredients in a large saucepan over low heat, and stir frequently until the sugar dissolves and the cranberries soften (about 10 minutes). Increase the heat a bit to medium and cook until the sauce becomes pretty thick and the cranberries burst (still stirring occasionally). Lower the heat again, and add the reserved cranberries to the sauce - cook just until those berries soften, to give the sauce a chunky texture. Add more sugar to taste (and salt & pepper if you want!) and set aside to cool. Serve at room temp or make the night before & refrigerate in an air-tight container. 

I actually removed some of the cranberries from my sauce and added 2 handfuls of blueberries to balance out the tartness. I also added a drizzle of blood orange olive oil instead of using zest (a cooking oil I definitely recommend!). 

Easy & sweet. Nothing better. 

Happy Thanksgiving!! Enjoy your comfort food.

Love,

Amy

Butterscotch Pumpkin Pie

Thanksgiving is right around the corner (where has November gone?!) and I know most of you are feeling your dreams of a feast covered in gravy becoming a reality. 

Last year was a big Thanksgiving for me, as it was my first year contributing to the Thanksgiving meal, aside from my usual task of expertly removing the crescent rolls from their tube. I was in charge of appetizers and dessert and I felt honored, like I was officially grown up and trustworthy. Except I forgot all the cheese (and we're big cheese people). So I guess I'm not there just yet. ;) 

My mom has been and continues to be the reigning champion of holiday dinners in my book. She nails it every time. I can only hope that some day I'll be able to pass on to my family the wonderful holiday meals & memories she's given me. 

I made a butterscotch pumpkin pie last year, care of Bon Appetit, and it was very much a success. Pumpkin pie but with a kick. Just wanted to share the recipe and help out those of you who are in charge of dessert this year!

 

Butterscotch Pumpkin Pie

Ingredients for crust:

1 1/4 cups flour

1/2 tsp sugar 

1/4 tsp salt

10 tbs (1 1/4 sticks) cold, unsalted butter, cut into 1/2-inch cubes

3 (or more) tbs cold water 

Ingredients for filling:

3/4 cup golden brown sugar (packed) 

2 tbs unsalted butter 

1/4 tsp salt

1/4 cup Scotch whisky

1 1/4 cups heavy whipping cream

1 cup pumpkin purée 

3 large eggs

1 tsp cinnamon 

1/2 tsp ground ginger

1/4 tsp ground cloves 

1/4 tsp ground allspice 

Preparation: Mix flour, sugar, and salt in a processor. Add the butter, and using on/off turns, process until a coarse meal forms. Add 3 tablespoons ice cold water, and using on/off turns, process until moist clumps form. Add more water by teaspoonfuls if the dough is too dry. Gather the dough into a ball, then flatten into a disk. Wrap this and chill for 1 hour. Once the dough has chilled, roll it out until it's 12 or 13-inch round and transfer to a 9-inch-diameter pie dish. Fold the edges under and crimp. Chill the dough again until firm, about 1 hour. This can be made 1 day ahead if you want - just cover and keep chilled.

• 
  
  This crust needs to be pre-baked, so when it's ready to go, preheat your oven to 350 degrees. Line the crust with a sheet of foil and fill it with dried beans or pie weights. Bake the crust for 20 minutes, then remove the foil and beans/weights. Bake until it's just beginning to turn a nice golden brown, piercing it with fork if bubbles form (about 15 minutes longer). Let the crust cool completely before continuing on with your pie. 
  
  
  • For the filling - combine 1/2 cup brown sugar, butter, and salt in a medium saucepan and bring to a boil over medium heat, stirring so the sugar dissolves. Boil this until it's a deep brown color - about 5 minutes, then remove it from the heat. Add the Scotch, then the cream (mixture will bubble pretty intensely, but don't panic) and whisk until smooth. Return the saucepan to medium heat and stir until most of the caramel bits dissolve. Strain the butterscotch mixture into a small bowl and cool to room temperature, stirring occasionally.
  • Whisk the remaining 1/4 cup brown sugar and pumpkin in a large bowl. Next whisk in the eggs, then the spices. Add the reserved butterscotch mixture and whisk to blend. This can be made 1 day ahead too! Just cover and chill and rewhisk before using.
  • Finally, when you're ready to finish your pie, preheat the oven to 350 degrees. Pour the filling into the crust and bake until just set - about 50 minutes. Cool and serve at room temperature. I served mine with some sweetened creme fraiche and crunchy pecans on top! 
    
    
    Hope you have a full & happy holiday, friends. Give thanks. 
  • Love,
    Amy
  • "I would maintain that thanks are the highest form of thought, and that gratitude is happiness doubled by wonder."  -Gilbert K. Chesterton

Chocolate Chip Cookie Dough Truffles

I'll bet that 99% of people would agree that when baking, the process can pretty much end at the dough/batter phase and all would be well. Except that whole raw-egg-consumption-may-lead-to-salmonella-poisoning thing does tend to cause second thoughts, right? Problem solved! In fact, problem solved and then dipped in chocolate.

 

And don't worry my gluten-free and/or dairy-free friends... I got you. 

 

 

Chocolate Chip Cookie Dough Truffles (gluten-free, dairy-free, egg-free!)

Ingredients:

2 & 1/4 cups almond meal

1/4 cup unsalted vegan butter (such as Earth Balance)

1/4 cup creamy almond butter 

1/4 cup white sugar 

1/2 cup light brown sugar, packed

4 tbs unsweetened almond milk 

1/2 tsp vanilla extract 

Sea salt

Gluten-free, dairy-free chocolate chips 

 

Preparation: Using an electric mixer, beat the sugars, vegan butter, and almond butter until soft and fluffy (about 2 minutes will do it). Blend in the almond milk and vanilla extract until combined. Add the almond meal and sprinkle in some sea salt, and mix on low or by hand until fully combined. Then fold in a handful or two of your favorite gluten-free, dairy-free chocolate chips. Place in fridge to chill while you prepare your dipping chocolate. 

 

The dipping chocolate is super easy and follows the same method as making ganache, except this time, add a tablespoon or two of canola or vegetable oil to your chocolate for a shinier finish. You can melt your chocolate chips in the microwave using a microwaveable bowl and only heating it at about 30 second intervals (stirring in between). Add some almond milk for a smoother chocolate sauce. 

 

Scoop your cookie dough using a half-tablespoon measuring spoon and roll into a small, bite-sized ball. Dip into your melted chocolate, rolling it around until coated and place on a baking sheet covered with wax paper. Sprinkle the truffles with a touch of sea salt while still wet ('cause ya know, it looks pretty). Refrigerate your truffles to set the chocolate. Serve cold or room temp and don't feel guilty when you share with absolutely no one. Nom nom nom. 

 

I think I'll be making these again during Christmas cookie season... Maybe with a seasonal twist? We shall see. 

 

Love, 

Amy

Stuffed Acorn Squash

Sorry to disappear for a couple weeks folks, but this month has been surprisingly busy. Feels like I've hardly had time to unwind, let alone cook, but between all the places I've visited and all the people I've been able to spend time with, I'm exhausted in the best way. 

I've also been pretty inspired thumbing through my cookbook collection lately -- mostly by seasonal produce and flavors that scream "fall." Here is a recipe that embraces that! 

 

Stuffed Acorn Squash
(For two)

Ingredients:

1 medium to large acorn squash

Half of an onion, diced

1 pear, diced 

2 sausage links (pork or chicken)

Dried oregano

Dried thyme

Dried sage

Salt & pepper 

Brown sugar 

Nuts & raisins/dried cranberries

Plain bread crumbs 

1 tbs sour cream

Feta cheese

 

Preparation: Wash your squash thoroughly and cut in half lengthwise. Scoop out the stringy flesh and seeds in the center until there is a hollowed out space for your stuffing. Place the squash cut-side down on a greased baking sheet and bake at 350 degrees for 30-40 minutes, until tender. 

Meanwhile, dice up the sausage (I used chicken this time) and brown in a pan over medium-high heat. Add onions and pears and cook until onions are translucent and the pears are tender. Add as many nuts and raisins as desired and toss. I added some sliced almonds, pecans and dried cranberries. 

Sprinkle your stuffing with salt, pepper, oregano, thyme, and sage to taste, but be careful not to overdo it as the flavor of dried herbs is usually more intense than fresh herbs. I also sprinkled in some brown sugar. 

Add the sour cream and a handful of breadcrumbs and toss until the stuffing is coated and combined. Once your squash is roasted, carefully remove it from the oven and scoop as much of your stuffing into the center as you can. Top with feta cheese, cover, and pop them back in the oven at 350 degrees for another 20 minutes. I'm already having visions of some Thanksgiving leftovers being worked into this recipe. Mmmm...

 

Also, if you don't eat meat, feel free to substitute the sausage for some mushrooms. You can really get creative with the filling. 

Enjoy! More seasonal recipes to come as we cruise through the fall and into the chilly winter months.

Love,

Amy 

Sea Salt Caramel Apple Pie... with food allergy alternatives!

It would be very remiss of me if I didn't post an apple pie recipe during apple season. Last year I stumbled upon this recipe here for a salted caramel apple pie... and now I'll never make a standard apple pie ever again. It's too delicious. I'm hooked and must share! 

Sea Salt Caramel Apple Pie

Ingredients for crust:

2 1/2 cups flour

2 sticks (1 cup) unsalted, cold butter

1tsp salt

1 tsp sugar

1/4-1/2 cup ice water

Preparation: Place the flour, salt, and sugar in a food processor, and process for a few seconds to combine. Add the butter (in cubes), and process until the mixture looks like coarse meal (about 10 seconds). With the machine on, add the ice water in a slow yet steady stream, just until the dough holds together. Do not process for more than 30 seconds, as it's important not to overwork the dough. 

If you don't own a food processor, you can "cut in" the butter using 2 knives and/or a pastry blender. This is how I made my dough! Repeat this process until the butter pieces are the size of a small pea and the dough resembles coarse meal. Then add the cold water and knead the dough slightly until it holds.

Next, turn the dough out onto a work surface and divide into two equal parts. Place each half on a sheet of plastic wrap or wax paper. Flatten and mold into two discs, then wrap and refrigerate for at least 1 hour.

Ingredients for pie:

The pie crust you just made!

5-6 tart apples (Granny Smith is pretty standard for pies, but not your only choice. I used a mix of Golden Delicious & Winesap that I picked!)

1/2 cup light brown sugar, packed

1/2 cup white sugar

1/4 cup flour

1 tsp cinnamon

1/4 tsp nutmeg

1 tsp sea salt

1 tbs lemon juice

1 tsp vanilla

4 tbs heavy cream

4 tbs butter

Preparation: On a floury surface, roll out one disc of your chilled dough until it's able to cover the inside a pie dish with a slight over-hang on the edges. Let this chill in the fridge while you prepare the filling. 

 

Preheat the oven to 450 degrees. Wash, peel, and slice up your apples and place them in large mixing bowl. Drizzle lemon juice over the apples. In a separate bowl, combine dry ingredients (brown sugar, white sugar, flour, and spices) and then add to the apples. Toss to mix and coat apples. Add the vanilla extract and cream to apples and toss again. 

Melt the 4 tablespoons of butter in a large skillet. Add apple mixture and cook for about 8-10 minutes, or until apples are soft and the liquid is thick and golden. Turn the filling into the chilled pie shell. Roll out other pie crust disc and cover with a lattice top, or just drape it over the filling and crimp the edges (if you do this, prick with a fork or slice an X in the middle to allow aeration). I was inspired by my apple-shaped fruit dish and made an apple-shaped top :) feel free to get creative! 

Decorate the edges as desired and glaze the top crust with heavy cream. I topped my pie with some extra sea salt crystals. Bake for 15 minutes, then reduce the heat to 350 and bake for another 45 minutes. You'll know it's done when the crust is golden and the filling is bubbly. Mmmm. 

Serve a la mode if you want, but this pie is actually tasty enough to go without it. Enjoy your fall treat!

And for all my gluten-free, diary-free friends, here are some tips and alternatives so you too can enjoy this recipe:

• Try this GF DF pie crust I made over the summer! 
• Swap out the 1/4 cup flour in the pie filling for 1/8 cup cornstarch.
• Use butter alternatives like Earth Balance Vegan Buttery Sticks.
• There are all kinds of cream substitutes these days for folks with sensitives. Try coconut cream or soy non-dairy creamer.
• Glaze the top of your pie with egg instead. Here are some tips. 

Love,
Amy

Savory Sausage, Kale & Mushroom Soup with Pumpkin Broth

Happy October, friends! To start the month off right, I bring you soup #2 of the season. And yes, there's some pumpkin in it. 

 

Savory Sausage, Kale & Mushroom Soup with Pumpkin Broth 

 

Ingredients:

One medium onion, quartered and sliced thin

4 cloves garlic, diced

4 Italian sausage links

2 cups sliced baby portabella mushrooms

4 cups low-sodium veggie stock (sausage is salty & low-sodium stock offers a great, light flavor to this dish)

5-6 cups Tuscan kale

A can of pumpkin purée 

Sprinkle of dried rosemary

1/2 tsp nutmeg 

Salt & pepper

Block of fresh Pecorino Romano or Parmesan cheese, and make sure it has a rind! (I'll explain later)

2-3 tbs olive oil

Fusilli noodles (cooked) 

 

Preparation: Brown sausage in a pan over medium-high heat (I removed the casing in order to "crumble" the meat). In a separate soup pot, sauté garlic, onions,  mushrooms, and kale in olive oil over medium heat until tender. Add nutmeg and rosemary and a dash of salt & pepper. Once the veggies are tender, add the browned sausage to the soup pot and toss together. Confession: For flavor purposes, I did not drain the fat off my sausage using a paper towel. But I did use a slotted spoon so... don't judge me. 

 

Add veggie stock to soup pot and bring soup to a boil. Drop in pumpkin purée by the tablespoonful (I did 6 scoops) and stir  to combine. 

Now here is the mother of all soup tips, given to me by my brilliant mother: cut the rind of your block of Italian cheese off, while leaving some cheese on it, and drop it in the soup. Let soup simmer with the rind for about 15 minutes, stirring occasionally. It'll make the broth opaque and really boost the flavor. Amazing. 

In the meantime, cook up some fusilli noodles according to the package's instructions. Add some to each bowl you serve and top with shaved parm or Pecorino Romano... and enjoy!

My next post will most likely not be a soup... but I can't make any promises. :)

Love,

Amy 

Curried Sweet Potato & Carrot Soup (gluten-free, with vegan option!)

 

Fall & winter are great for many reasons, but soup is definitely in the top 3. My favorite food of all time is my mom's homemade chicken noodle soup that takes a full day to make. It has magical healing powers, I kid you not. I'm pretty sure it could heal a broken bone.

To kick off soup season, here is a fairly quick & easy recipe to warm you up. The spices and color got me so amped for fall I went into the grocery store for sugar this week and came out with 2 mums and about 7 mini pumpkins & gourds. I've also just about overdosed on spiced lattes. And I'm just getting started. 

Curried Sweet Potato & Carrot Soup
 

Ingredients:

3 medium to large sweet potatoes 

1 cup carrots, chopped into small pieces

1/2 cup sweet onion, diced 

1/2 of a tart apple, diced

2 cloves garlic

1 can coconut milk (full fat)

4 cups chicken or vegetable stock

1 tbs garam masala

1 tsp curry powder

1 tsp salt 

1/2 tsp ground ginger

1/2 tsp ground cloves (or 1/4 tsp if you're not as big a fan as I am)

A few sprigs of parsley 

2-3 tbs olive oil

Preparation: Scrub sweet potatoes, pierce each one several times with a fork, and bake in the oven at 400 degrees until tender (about 45 minutes). 

Meanwhile, in a large pot, sauté onion, carrots, apple, and garlic in olive oil over medium heat until tender. Add garam masala, curry powder, and salt and toss to coat the veggies in the spices. Once the potatoes are baked through, scoop their meat out and discard the skins. Add the sweet potato to the other spiced veggies and toss to coat.
 

Add chicken (or veggie) stock and bring to a boil for about 2-3 minutes. Then lower the heat to a simmer, add parsley, and blend soup using an immersion blender. If you are using a standard blender, work in batches until soup is smooth (careful - hot!). Once soup is blended, add coconut milk, ginger, and clove. I used coconut cream for my soup, and so I only added about 3/4 of a can. Feel free to adjust the coconut milk to your creaminess preference. 
 

Simmer for about 5-10 minutes, or until ready to serve. I garnished mine with a bit of cayenne and cinnamon for a kick. 

Stayed tuned for more soups as we head into chilly weather! It really is so good for your soul.

 

Love,

Amy

Chicken & Waffles Sandwich

Guys. I love waffles. They're one of my favorite items on a diner menu. Pancakes with syrup holders installed? Genius.

Naturally, a waffle iron is going on my Christmas list this year. I'm ready to take that next step & make my own. But until then, I'm not picky - frozen waffles are my jam too.

Here's a fun way to incorporate waffles into lunch/dinner, when the typical breakfast routine with syrup just isn't enough. I used frozen waffles, but if you have the power, by all means, make them fresh. 

Chicken & Waffle Sandwich 

Ingredients:

Boneless, skinless chicken breast filets (I like them sliced thin)

2 eggs

Cornmeal 

Canola oil 

1 cup maple syrup

Cayenne pepper or hot sauce 

Paprika

Fresh or dried thyme

Garlic powder

Salt & pepper

Your favorite frozen waffles

Your favorite sandwich toppings (I went with spinach, tomatoes and BACON, of course) 

Directions: Whisk the eggs together in a mixing bowl, and in a separate dish combine about 1 cup cornmeal with a half teaspoon of paprika and thyme and a sprinkle of salt, pepper, and garlic powder (I also added some chopped almonds to my cornmeal). Dip each chicken filet in the egg mixture, followed by the cornmeal mixture until coated. Fry in about a quarter inch of canola oil over medium-high heat until golden brown and crispy -- about 3 or 4 minutes on each side, depending on the thickness of the chicken. Place chicken on paper towels to remove excess oil.

Warm maple syrup through in saucepan over low heat. Add cayenne pepper and/or hot sauce to taste and heat preference. 

Toast your waffles and pile on your chicken and toppings. Drizzle the spicy syrup over your sandwich, or coat the chicken with it before assembling. Serve with whatever your heart desires and enjoy. 

Weird? A little. But definitely worth a try. Chicken & waffles is quickly becoming my new favorite combo. 

And for dessert, top a waffle with Nutella, vanilla ice cream, and fresh fruit. 

End waffle rant.

Love,

Amy

Make your own queso!

Tonight was a big night for all of the folks living in and around the City of Brotherly Love! Football season kicked off for the Philadelphia Eagles, and the fans are hoping for the best.

Football has really grown on me over the past few years, thanks to Jamie's influence. I love the adrenaline it brings to a room full of people, but I must say I mostly enjoy the food it brings to the table. Wings, pizza, chips & dip... nom nom nom.

Here is a recipe for some homemade queso that you can serve up at your next football get together! I like mine a bit spicy, so I went with some jalapeños and included the seeds, but if you are sensitive to heat, feel free to use a milder pepper like red or green bell.

Homemade Queso

Ingredients:

1 medium-sized (or 2 small) jalapeño pepper(s), diced1/4 cup yellow onion, diced

1/2 cup fresh tomato, diced

1 tbs cooking oil such as canola or olive oil

2 cups Mexican cheese (I used a shredded blend of sharp cheddar, monterey jack, and queso blanco)

1/2 cup whole milk
Sprig of cilantro (optional), chopped

Dash of cumin and paprika

Salt & pepper

Sauté the jalapeños and onion until they begin to soften, and then add the tomatoes. Heat through until onions are translucent and the tomatoes are soft, and remove the pot from the heat for a minute. Add one cup of the cheese to the veggies and then pour the milk over it all. Place back on the burner on low heat and stir continuously until the cheese melts and the mixture is smooth. Then add the second cup of cheese and melt through, stirring frequently. If you want it to be a bit thinner, pour in a little more milk. Add cilantro, a dash of salt & pepper, and a sprinkle of cumin and paprika (to taste).

Serve in a bowl alongside some tortilla chips, or pour it over a platter of nachos. This would also be a great cheese to serve with fries, chili, or on top of a burger -- all excellent foods to serve during a game! Cheese is magical like that.

I served my nachos with fresh diced tomato and black beans and may or may not have eaten it for dinner. 

I can because it's football season.


Love,

Amy

Currently enjoying...

...homemade iced green tea with fresh nectarines & basil.

...the smell of honeysuckle. 

... and the first days of September. 

Hope you are too.

Love,

Amy

Flourless Fudge Cake with Dairy-Free Ganache

The end of August was a blur. A crazy, beautiful blur. If you're like me, not only is your birthday in August, but 90% of your friends were born in the same month as well. So the final days of last month were spent celebrating numerous births, however, I must say that Jamie's was a little extra special this year. He turned the big 3-0 on the 26th and we celebrated with all kinds of things pulled from our childhood memories, including a piñata and some roller skates. So it just wouldn't be right if I didn't make the birthday boy the world's fudgiest [dairy-free, flour-free] chocolate cake on his big day, and later share the recipe with the rest of the world! And just so you know, all non-dairy ingredients below can be replaced with actual dairy products, like butter & cow's milk. So it's a recipe for the masses.

Inspired by a recipe found here, I bring you chocolate madness... you're welcome.

Flourless Fudge Cake with Dairy-Free Ganache

Ingredients for cake: 

3 oz. dairy-free dark chocolate, chopped

1/4 cup dairy-free semisweet chocolate morsels

1/2 cup non-dairy butter, such as Earth Balance Buttery Spread

8 large eggs, chilled

1 1/2 cups sugar

1/2 cup cocoa powder

1 tbsp vanilla extract

Preheat oven to 350 degrees, and butter the bottom and sides of a 9-inch nonstick springform pan.  Set aside. (caution: be careful that the batter does not drip through the seal of the pan!) **

In a microwave safe bowl, combine chocolate and non-dairy butter and heat in the microwave for about a minute or 2, until nice and melted. Whisk together and allow to cool a bit. 

In a large mixing bowl, beat eggs for 5 minutes on medium speed, until the mixture appears bubbly and light. You can use a hand mixer, or a standing mixer.

Gradually add sugar, cocoa powder and the vanilla extract into the eggs and whisk well. Drizzle in the chocolate and non-dairy butter mixture into the egg mixture while the mixer is running. Mix until fully combined. 

Pour batter into the pan, and bake in the center of the oven for 35-40 minutes, until the center is just set and the cake's sides pull away from the pan a bit. Cool on a wire rack, or feel free to pop it in the fridge for a bit to chill. To remove from the pan, run a knife along the edges to make sure it doesn't stick. 

Once the cake is cool -- time to add the ganache! 

Ingredients for ganache:

1/2 cup dairy-free semisweet chocolate morsels 

1/4 cup vanilla almond milk (I choose unsweetened, but think sweetened would work nicely with the semisweet chocolate too)

Simply melt the chocolate and almond milk in the microwave (in a microwave safe bowl!) for about 1-2 minutes and stir to combine. Easy! Then pour this ganache onto the cake, your mouth, whatever. Just make sure it runs down the side of the cake. Then refrigerate the finished chocolate-coated cake until ready to serve and devour. 

Love, 

Amy

**For those of you (like me!) who don't own a springform pan, a simple 9-inch round cake pan can be used for this recipe -- just make sure not to fill the pan more than 3/4 way with the batter. Proceed with caution, and your cake should turn out just as lovely & yummy. And you should still butter the bottom & sides of the pan. 
  

Tomato & Zucchini Gratin

Tomatta season is here! Looking to celebrate?

This recipe was inspired by a dish I found via Bon Appétit online, which originally called for tomatoes and summer squash (see original recipe here.) Sadly, my grocer was out of squash, and my dreams were briefly... squashed. But then I supplemented a yellow & green zucchini mix, and it worked out great. Feel free to stick to the original recipe or try out my version below.

Tomato & Zucchini Gratin

Ingredients:
1 cup plain breadcrumbs
1/3 cup grated Parmesan cheese (I used shaved parm because I like how crispy it gets)
2 beefsteak tomatoes

1 green and 1 yellow zucchini, thinly sliced1 clove garlic, diced
4 tbs olive oil (total)
1/2 tsp oregano
4-5 fresh basil leaves
salt & pepper

Toss the Italian cheese and breadcrumbs with 2 tablespoons of olive oil, and season with a dash of salt, pepper, and the oregano. Heat the other 2 tablespoons of olive oil in a large pan over medium-high heat. Add the diced garlic and heat through until fragrant. Add the tomato and cook, tossing occasionally, until heated through and juicy (about 3-4 minutes). Season with salt, pepper, and the basil (chopped up) and transfer to a baking dish. Top with the zucchini slices and the breadcrumb mixture. Bake at 350 degrees until the veggies are tender and the top is golden brown -- I baked mine for about 25 minutes. This would be a great main course or side dish.

A note: If you have an ovenproof pan/skillet, you are lucky and I am jealous. You can cook the tomatoes in the skillet, top them with the zucchini & breadcrumbs and transfer the dish straight to the oven. One pan -- super easy & hardly any clean-up. Like I said, I'm jealous.

Another note: To be honest, with the breadcrumbs, I feel like less could have been more on this dish. I followed the recipe and found my dish way too covered in breadcrumbs. It didn't destroy the taste (it was still really good!), but it did leave me with some valuable advice for you, my friend: take heed with the breadcrumbs. But do not skimp on the cheese.

Enjoy the season!

Love,
Amy

Summertime Favorites

Paying homage to some of my favorite summertime foods today that I was fortunate enough to enjoy in abundance this season. Fresh from the earth & the sea. Home-brewed lemon verbena iced tea, sweet corn, crabs, and local hand-picked fruit! nomnomnom.

I also dabbled in (but more like obsessed over) my first garden this summer. It was nothing crazy - just a few potted plants on the communal deck of my apartment complex. But it did bear some fruit! I ate my first sun-ripened, home-grown tomato the other night. It took months of not-so-patient waiting, but it gave me a whole new respect for all you gardeners out there (my hat is off). 

It feels bittersweet to see summer slipping away, but I'm really looking forward to fall - my favorite season. Hot drinks, savory spices, pumpkin, turkey, GRAVY! Bring it.

Slow down & enjoy these last few weeks of summer, my friends. If you need us, we'll be eating lobster on the deck in the dark, savoring the warm nights while they're still here and getting butter all over our clothes.

 

Love,

Amy (& Jamie) 

Gluten-Free, Dairy-Free Chocolate Peanut Butter Cups

If there is a combination in this world more rewarding than peanut butter & chocolate I have yet to find it.

Here is a quick & easy recipe I found on Pinterest (original recipe here), however, I've made a gluten-free, dairy-free version for those of you candy-lovers out there with food allergies. I just can't stand the thought of you missing out on a creamy, crunchy, chocolatey, peanutty treat any longer!

Super simple and super satisfying. I couldn't figure out why I didn't make these sooner.


Gluten-Free, Dairy-Free Chocolate Peanut Butter Cups

Ingredients:
1/4 cup butter alternative (I used Earth Balance Buttery Spread)
3/4 cup chunky or smooth peanut butter
3/4 cup gluten-free graham cracker crumbs (try Annie's Snickerdoodle Graham Cracker Bunnies!)
1/4 cup sugar
1 cup dairy-free, semisweet chocolate chips (I recommend Ghiradelli Semi-Sweet Chocolate Baking Chips)
1/4 cup vanilla almond milk
Sea salt

Makes 8 peanut butter cups!

Use a food processor to crush graham crackers into 3/4 of a cup of crumbs. Melt the peanut butter & butter alternative together in the microwave for about 45 seconds and stir until smooth & combined. Then add the graham cracker crumbs and sugar and mix to combine. Divide this mixture into 8 cupcake/muffin cups that either stand alone, or line a muffin tin.  Chill in the fridge for about 15 minutes so the peanut butter sets and stiffens.


Combine the chocolate and almond milk in a microwaveable bowl and heat for about 30 seconds. Stir, and heat for an additional 30 seconds if needed (until the chocolate is smooth).  Pour the chocolate over each of the peanut butter cups and sprinkle with a touch of sea salt. Chill until firm -- about 30 minutes or longer. Once the chocolate is firm, you're good to go! Enjoy the peanut butter & chocolate happiness, friends.

Love,
Amy

Wasabi Lime Vinaigrette

It’s just been way too hot lately, guys. As much as I love hovering over my stove cooking my little heart out, its just been way too sticky in my apartment to fire up the oven or range for more than a few minutes.

So I figured why not get creative with salad?

Buying an immersion blender has totally enhanced my cooking. On top of homemade soups & smoothies, it’s a great tool for blending homemade dressings and sauces. And that’s just what I did the other night when I felt like experimenting in the kitchen, minus the heat. If you like wasabi or anything with a kick, then I think you’ll really enjoy this dressing!

Wasabi Lime Vinaigrette

 

Ingredients:

½ cup canola oil

¼ cup rice vinegar

1 tsp wasabi powder

½ tbs lime juice

½ tsp sugar

1 tbs fresh basil, finely chopped

Blend ingredients together using an immersion blender, or standard blender, until the ingredients emulsify and the dressing looks nice & green & creamy. If you don’t have a blender, you can whisk the ingredients together by hand until emulsified.

I drizzled this tangy dressing over a fresh ahi tuna salad. I sprinkled fresh ground black pepper all over an ahi tuna steak and seared it on medium-high heat for only about 2 minutes on each side. Then I laid the tuna over a bed of greens with cherry tomatoes, orange bell pepper, cucumber, avocado, sunflower seeds, and a sprinkle of goat cheese... and topped it with the wasabi vinaigrette!

And I hardly broke a sweat. 

Love,
Amy