Tuesday, June 21, 2016

Saltine Toffee Chocolate Peanut Ice Cream Sandwich

This is such a treat - a fancy, grown up ice cream sandwich. They're incredible messy (especially if you don't let them firm up enough) but oh my goodness, they are so good! I saw this recipe on Smitten Kitchen and had to try it. Yum! The saltine/toffee/chocolate/peanut combo is amazing and so crunchy. If you want want to go through the trouble of making the sandwiches, you could also just crack it up and sprinkle it liberally over vanilla ice cream. It's addicting. I recommend making these the day before you want to eat them so they have a lot of time to firm up in the freezer - makes them a lot easier to eat. 

Ingredients:
36 saltines
1/2 cup butter cut into chunks
1/2 cup brown sugar
1/4 tsp vanilla extract
1 1/3 cup dark chocolate chips
sea salt (or kosher salt if you don't have sea salt)
2 cups vanilla ice cream, slightly softened
Big handful roasted peanuts (or any other nut of your choice)

Monday, June 20, 2016

Grilled Mozzarella and Prosciutto Balls

These are inspired by a recipe by South African chef Reuben Riffel (his "Buffalo Bomb" from his cookbook Braai). Yum! They're very easy to make and are a nice, salty, and creamy side. Feel free to use store bought pesto. I just made a teeny portion of pesto by chopping up some basil, garlic, almonds, and pecorino and mixing in some olive oil. You could also get smaller mozzarella balls and make these hors d'oeuvres size, too. 

Thursday, June 16, 2016

Strawberry Blueberry Crumble

Yum! This is a delicious and easy summer dessert. We used strawberries and blueberries, but it would be great with any mix of fruit. The crumble topping is delicious and it's so easy because you don't have to make crust - the whole thing takes about an hour start to finish. The baking soda in the crumble is from Smitten Kitchen. It really makes it puff up and get nice and crunchy. Will definitely make this again, maybe in individual ramekins. 

Thursday, June 2, 2016

Juice Press-Style Raw Oatmeal

Baby is here! Little Billie arrived on May 21 and we're so thrilled. She is the sweetest little thing and Jamie and I are over the moon. 

My cousin Dorrit brought us all of these great Juice Press goodies when we were in the hospital and it was so nice to have some healthy food and juice. The raw oatmeal was amazing. I tried to recreate it this week and I think I got pretty close. The steel cut oats are quite chewy so feel free to use rolled oats if you want a smoother texture. It's rich and hearty and it's cold which is good for this hot weather. 

Makes about 3 cups
Ingredients:
1 cup steel cut oats
1 cup coconut milk
1/2 cup water
5 pitted dates
A handful of raw cashews
2 tbsp vanilla
Pinch of kosher salt

Directions:
Purée everything except the oatmeal in the blender for a few minutes until very smooth. Pour it into a bowl or some Tupperware with the oatmeal, stir well, and let it sit, covered, overnight. 

Monday, May 16, 2016

Tricolore Salad with Eggplant, Peppers, Tomatoes, and Mozzarella

This is another delicious recipe from Plenty. It's a really great, light side dish. The mix of textures is really nice - the soft eggplant and mozzarella and the crispy peppers. It seems like a lot of capers, but they get mixed in and it's just right. The cilantro adds a nice, fresh flavor on top. Can't wait to eat the leftovers for lunch!

Ingredients:
4 small eggplants, sliced into 1/2" circles
olive oil
salt and pepper
1 yellow pepper, in about a 1/2" dice
15 grape tomatoes, quartered
1 tbsp red wine vinegar
3 1/2 tbsp capers, plus 1 tbsp of the brine
5oz fresh mozzarella
1 cup roughly chopped cilantro

Friday, May 13, 2016

Grilled Feta

I wanted to make grilled halloumi but couldn't find any, so I bought some feta and found that you can grill it as long as it's in a little tinfoil packet. This is a great appetizer or accompaniment to a light dinner of Greek salad and chicken souvlaki. You can really add in whatever you want for seasoning. I kept it pretty simple with grape tomatoes, herbs de provence, lemon, and garlic, but you could add cooked tomatoes, capers, chilies, olives... The cheese gets hot and melty and it's super tasty, and couldn't be easier.

Monday, May 9, 2016

Vegetable Garden Week 9 - May 7

We've got radishes! They're just itty bitty radishes, but I needed to cull them a bit so it was great to have a little something to nibble on. The first harvest is always fun. This is why radishes are great - you get them so early compared to everything else! The French Breakfast radishes (the long and skinny ones) were much milder than the regular round red radishes which had a lot of spiciness. I made a batch of radish butter which is a really great hors d'oeuvres on some crackers.