We’re diving into the root-to-stem thing again today with cauliflower leaves and stems! This is a super simple and completely delicious way to use up those parts you might normally toss in the compost. Next time you chop up a head of cauliflower, save the leaves, the core, and the stem and chop it all into 1” pieces. Toss them in oil, salt, and pepper and pop them in the oven!Continue reading “What to do with cauliflower stems and leaves!”
OK, if I had a million dollars today, I would bet it all that this recipe is going to blow you away with its simplicity and deliciousness. The leftover vegetables sitting in your fridge are just crying out for this pan of sizzly rice topped with a creamy spoonful of garlicky sriracha mayo. Maybe you’re not sitting on a container of leftover roasted vegetables, but it’s worth making some real quick to help this fried rice situation happen.Continue reading “Roasted Veggie Fried Rice with Sriracha Mayo”
Oh, man… sweet potato fries…. Taking one of nature’s most delicious creations, plunging it into hot oil, and coating it with a spicy, sugary blend of seasonings. What a privilege! It’s times like this that I’m really grateful for the ability to cook and eat and taste and enjoy food. I know – deep thoughts on deep fried sweet potatoes. I can’t help it. They bring out all the feelz in me.Continue reading “Fried Sweet Potato Fries”
Just waaaayy too busy being delicious and nutritious over here to bother with good looks. I know, this recipe is not very photogenic. But, actually… The longer you stare at it… It kind of becomes beautiful. All golden-bubbly and cheesy, full of a super-savory leek, onion, and kale mixture, with a little extra cheese mixed in for more yum.Continue reading “Cheesy Kale-Stuffed Spaghetti Squash”
This is how I wan to eat all the time: roasty vegetables, with something fresh and creamy, showered with a crunchy, salty topping. Harissa Carrots with Yogurt and Chaat Masala Granola, I luh’ you. I actually just read in Bon Appetit magazine that charred carrots with yogurt is on their list of things they are ready to see go away. Yet, here I am, posting this recipe. Because it is amazingly good! With the perfect combo of sweet, tangy, salty, roasty, crunchy… I just can’t agree, Bon Appetit! Super-roasted, spicy carrots on top of cooling, tangy yogurt, topped with this crispy, salty granola are still a good thing. So, here we go.Continue reading “Harissa Carrots with Yogurt and Chaat Masala Granola”
Contrast! Salty, nutty, sweet, and spicy contrast is just squealing out of this Chaat Masala Granola. It’s a savory granola, which, you could say with an eye roll. Like, “What am I going to do with savory granola?🙄” Or, you could say with an excited gasp, like, “Oooooo, savory granola!😱”I say it like the latter. Eat this delicious crunch-bomb on it’s own as a snack or use it to add crispy yummy contrast to other foods, like yogurt, roasted veggies, salads, fruit, or rice. It’s not sooooo savory that it can’t pass for breakfast on that yogurt; I’ve done that every day this week. But it is just the right savoriness for those spicy roasted carrots or that olive-oily cauliflower rice.Continue reading “Chaat Masala Granola”
The most important thing to note about this creamy, earthy, garlicky Fresh Butterbean Hummus recipe is… WE GOT A PUPPY!
OMG, we got an English Mastiff puppy and his name is Bear, in honor of our sweet Caesar Bear we said goodbye to in April. He is our cute little butterbean and we are crazy about him💕.
Back to food. Let’s discuss other wonderful things, like how this hummus takes about 2 seconds to make, all in the food processor. This is the one I love because it has everything (big ‘ol work bowl and cheese grating/veggie-shredding blade? yep!) and it’s easy to use and clean. Here, it’s giving you a lush hummus, with a whipped-like texture, full of lemony-garlic flavor, and punched up with earthy spices and a bite from half a jalapeno (optional, but delicious).Continue reading “Fresh Butterbean Hummus”
Anyone else have jalapenos growing like weeds this summer? Me too and daaaaang they are spicy ones. Thankfully, Joey and I are best friends with the creeping heat of a jalapeno. He prefers them dipped in salt, followed by a shot of tequila on a Friday afternoon. I will take them any way I can get them.
For example, in this Jalapeno Feta Beer bread, brimming with salty, cheesy goodness, sweetness from honey, and punctuated with little bursts of spicy heat. Not to mention, the beer adds a nice tang.Continue reading “Jalapeno Feta Beer Bread”
We’re doing everything right today with this recipe: Coconut Fried Rice Balls with Spicy Peach Dipping Sauce. Joey and I enjoyed these two nights in a row this week because we have no limits on crunchy fried starchy things with a sweet and spicy dipping sauce. Yeah, that sauce… today is its first appearance on the blog but it won’t be its last; it’s definitely going to pair up with some fish and/or chicken soon. It’s two fresh peaches, 1/2 a jalapeno, and a little coconut cream, in a blender. Coconut cream is kind of a specialty ingredient, I know, but the good news is, it’s also an ingredient in pina coladas, which pair amazingly well with these Coconut Fried Rice Balls. Sooooo… you’re welcome?Continue reading “Coconut Fried Rice Balls with Spicy Peach Dipping Sauce”
Today, I get to share the best bread ever that I made with Sweet Potato Black Bean Chili the other night! If you’ve never heard of fry bread, it’s a Native American flatbread, that is quickly fried in oil where the inside fluffs up and the outside becomes a crisp golden brown. It lightly crunches in a OMG-this-is-incredible way when you bite into it, just before the soft, pillowy inside melts onto your tongue. While it frequently shows up next to my bowls of chili, we’ll talk later about another highly recommended place for fry bread in your life.Continue reading “Fry Bread”