All tagged fall
It’s been so cold here in Los Angeles the past couple weeks, although nothing compared to most places experiencing winter, I’m sure. Alas, we are wimps in southern California and anything below 60 F is pretty much considered FREEZING. This easy homemade tomato soup will warm you up wherever you are, takes less than 10 minutes to prepare and is packed with bright, refreshing flavors from the vibrant tomatoes and sherry vinegar. For those of us trying to detox from the holidays, it’s a healthy and satisfying dinner or lunch option too.
This butternut squash mac and cheese recipe is cozy, comforting, rich, “cheesy” and healthy-ish?? Well, it is filled with tons of disguised veggies blended together into deliciousness. The breaded top adds a nice crunchy texture that is oh-so-yummy when combined with the creaminess of the mac n' cheese. I have been waiting for fall just so I could share this recipe with you, and am so excited for you to try it!
Since forever, I've been searching for a chili recipe that I more than just like. Like REALLY like. Or maybe even love. I stopped making chili all together for a while; I just got tired of mediocre recipes...thought I might never make it again. Over the years, after some more ups and downs, I finally found the crown jewel of ALL chili recipes (subjectively speaking of course). For you skeptics, I don't blame you, I've been there before. But I promise you this recipe won't disappoint! I've been testing it on dinner guests for the last two months, watching their reactions with each chew and swallow. Poor Joshua has probably had enough chili for a lifetime. You can never really tell if someone likes what you cook, but after multiple requests for this recipe--from vegans, vegetarians, pescatarians and meat eaters alike--I decided it was time to share. The best part is that you can make it ahead of time. The flavors continue to develop the longer it has to marinate in the spices. Bon appetit!
When I'm feeling a lack of creativity, I throw together a "hippie bowl." This usually consists of tossing some veggies in olive oil and salt and pepper, and popping them in the oven. Then I choose a bean (lentils, aduzki beans, chickpeas, etc.) and some greens for a salad base (i.e. kale, arugula or spinach). Next, I top it all of with a homemade sauce to brighten up the flavors and add moisture to the dish. You can pretty much sub any ingredients you like into this equation: roasted veggies + beans + greens + sauce=hippie bowl. It's hard to go wrong when you use fresh ingredients and combine different textures and flavors.
I usually turn to pasta for a simple mid-week dinner, but things changed a couple weeks ago when my friend Amber came over with a soba noodle recipe from A Modern Way to Eat. She also taught me how to knit that same evening, but I'll save that story for another time. Anyhow, since then, I've been exploring different recipes and enjoying the fresh flavors and crisp texture unique to soba noodle dishes. Another plus is that soba noodles can be served warm or cold--meaning you can make this recipe, or any of your choosing, ahead of time. Olympic dinner party anyone???
I discovered this recipe one morning with The New York Times in one hand and a bad attitude in the other...coupled by a strong desire to be glued to the couch. The ingredients were already in my possession and I realized that I could cook dinner without ever having to leave the house. Alas mushroom toast, you became my best new friend!
Sometimes you have those days where you just. can't. do. anything. It's too cold outside to leave the house, you slept poorly the night before, or you're simply tired from a day's work. For whatever reason, everything not only seems hard, but is really hard. When you're feeling down or unmotivated, mushroom toast can be your best friend too. [I hear they're also good for you...]
Living away from California for the time being, I've come to appreciate the availability and quality of fresh produce (not to mention the weather!) all year long, every day of the week. The farmers' markets around Los Angeles are always stocked with a plethora of fruits, vegetables and delicious fare. While there are countless restaurants with accolades and organic markets here New York, there is an element of freshness in California cuisine that seems to effortlessly meet the needs of one's (my) vegetable intake requirements. It is so cold here it's hard not to crave hearty, warm meals that fill the belly and warm the heart. But after a few weeks it's taken a toll and I've felt the need to actively incorporate more seasonal fresh greens and produce into my diet. Enter: kale caesar salad with roasted chickpeas.
I love collecting little cups and bowls from different places, and I recently discovered one to add to the collection at the Georgia O'Keeffe museum in downtown Santa Fe. It's handmade out of stoneware clay and has a thumb indent (hence the name "thumb-cup") so it fits perfectly in your hand.
Along with the debut of my new favorite cup, here is a delicious, wholesome recipe for almond-cashew golden milk with chai--it's a mouthful of goodness! It may seem a bit wintry, but it's just as tasty served cold, and oh so good you.
My best friend Heather came to visit me this past week and we got to talking about homemade nut milk. I reiterated how simple it is to make and promised to walk her through it. Lately I've been into making almond-macadamia milk, but alas, I was out of macadamia nuts and Heather mentioned that they're too expensive to buy anyhow, good point. So, improvise we did! We ended up making a creamy almond-cashew milk, softly sweetened with a few dates. Of course you could substitute any milk or milk alternative of your choice.
My very best friend, Heather, visited me here at our little casita in Santa Fe for a few days last week. Both of us love ethnic cuisine and splurged on Persian, local New Mexican and Indian food. Heather's family first introduced me to Indian cuisine at Anarbagh in Los Angeles when I was about 11 years old. On her last night in Santa Fe we went to Raaga, a modern Indian restaurant, located in the Railyard District. I always miss naan bread when dining out at Indian restaurants ever since I started eating gluten-free a few years ago. But, I was reminded of a great recipe that I had on hand to share with all you fellow naan lovers, both gluten-free and gluten-ful.