I heard about the 5th Annual Great Food Blogger Cookie Swap back in October, on a blog somewhere – I can’t remember – where bloggers are given three names to send each a dozen cookies and also receive cookies in exchange, all through the mail. This caught my interest for obvious reasons and the idea of raising money for charity.
Shredded Brussels Sprouts Salad with Persimmon, Jicama, and Coconut Chips
With Thanksgiving days away, I have been thinking about all the things I’m grateful for. Grateful for my family, friends, health, and you, my cyber friends for keeping my life colorful, constant and memorable – blessings I cherish. And, I don’t care how cheesy this sounds, but I want to say THANK YOU, my dear blog friends! YOU make this little hobby of mine so much fun! Seriously, something that started out as a way to journal new recipes on a new journey of food became more than I would have ever thought.
Simple Root Vegetable Hash with Eggs
Many years ago, while living in New York and dating my now-husband, we would love to get breakfast at the local diner. The order was always two sunny-side-up eggs, hash browns, toast, and coffee. It was simple but satisfying and brings back memories of those days at the diner giggling and me taking small bites, because what would he think of me! New York “hash browns” were not your typical crispy, oval-shaped hash browns, more like stove-top diced up potatoes and onions with bell peppers.
Brussels sprouts with glazed pancetta and pecans
Brussels sprouts, you either love ’em or hate ’em. I find it’s one of those vegetables where it’s a hit or miss. I personally love the little miniature cabbage looking things, but I get that they’re not for everyone. With a little holiday dress-up, even the “brussels sprouts haters of the world” won’t resist this.
Leg of Lamb with roasted fennel, onions, and carrots {gluten free, dairy free, soy free}
Braised Beef Short Ribs + Parsnip Puree, an adapted Ad Hoc recipe
Please excuse my slightly obsessive chatter on Thomas Keller for a minute, or two. His passion, dedication and attention to detail is something I admire deeply.
He is an acclaimed chef behind the world renowned French Laundry, Per Se, Bouchon, and Ad Hoc restaurants and beautifully represents the art of intuitive cooking. In his cookbooks (yes, have them all) he shares his (simplified) techniques for us home cooks to apply to some fabulous recipes. Specifically, this gluten free and dairy free braised beef short ribs and parsnip puree recipe.
Lemon Curd
Lemon curd is a delicious addition to tarts (see here for crust recipe and meringue recipe here, cookies, bars (see lemon raspberry bars recipe here), cakes, pancakes, crepes … or just simply, and liberally, spread on toast with a cup of tea (if your lucky, lying in bed with your significant other eating the lemon curd on toast, or what have you, without any kids screaming and jumping on the bed).
Sweet Potato Kimchi Hash for brunch…
Easy Beef Stew {gluten free, dairy free, soy free, paleo}
With the beginning of the cool season I like to make stew – making use of those “what do I make with this?” cuts in my freezer. What is fall with a comforting stew?
For my beef stew recipe, I chose three cuts – eye of round, chuck, and shank cross-cut, all moderately priced cuts that go well in stews. I braise the meat after coated in coconut flour (recipe is paleo), then it all simmers in the oven for 1 1/2 hours. What you get from these very chewy cuts is the most tender meat that pulls apart without a knife. Did I mention how easy this stew recipe is? Or how you can freeze half of it? Oh yes. I know you have a lot to do. And Halloween is coming up…
Blueberry Tartlets
This recipe is from The Golden Door Spa. I had to get the recipe because it is the perfect summer no-bake dessert. I will admit I have been feeling pretty lazy with all the hot days, but not lazy enough to make dessert! First of all it is delicious, second I didn’t even turn on my oven. Raw dessert may be your new thing after you try this refreshingly light dessert. With blueberries at their peak of the season I thought I must try this recipe NOW. A treat you can get the kids to help out with (always good to have some help, right??). The citrus soaked blueberries perfectly balance the sweet almond-date shell. This is definitely a dessert that does not weigh you down. Great dose of antioxidants and fiber from those yummy blueberries. Also protein, and healthy fats, thanks to the almonds. Low calorie (under 250!) and so easy. We need desserts like these on hot summer days…enjoy!