recipe Archives - Page 23 of 33 - A Calculated Whisk

Easy French Frittata

March 8, 2014 By Becky Leave a Comment

This omelette is inspired by the best breakfast I ever had, which was at a little French cafe in Montreal two summers ago. Ben and I drove up there and stayed for about a week, and this meal has been stuck in my head ever since. The whole trip was pretty great (it was our first vacation together), but this omelette was a definite highlight, and I’ve been trying to recreate it ever since. I’m really mad at myself because I can’t remember the name of the cafe–I didn’t have a blog back then, so there wasn’t an easy place to store my restaurant ramblings. If it comes to me, I’ll be sure to update this post with a link.

Here’s a picture of our breakfasts that day: my omelette had Brie and spinach, and Ben’s had duck confit and gruyere. Both were deliciously creamy, with eggs cooked to perfection and thick slices of cheese that were barely melted in the middle. They were amazing. The sides of hash browns, buttery baguette, and breakfast beans were also ridiculously tasty.

Mini Grasshopper Parfaits + Epica Cocktail Muddler Review

March 4, 2014 By Becky 10 Comments

Disclosure: I received this product as part of an advertorial.

I thought about calling these mini grasshopper fools, but that sounded like a bit much.

Have you ever tried a fool? It’s an old-fashioned dessert consisting of pureed or mashed fruit, usually berries, folded into sweetened whipped cream. I made a strawberry moscato fool last spring, and it was delicious. These parfaits are similar to fools, but with mint instead of fruit. They’re the perfect way to celebrate St. Patrick’s Day (or any day).

(In case I lost you at “grasshopper”, I use the term to describe minty desserts, usually also involving chocolate. The name was first used for a green cocktail made with creme de menthe.)

25 Grain-free Vegetarian Recipes

February 28, 2014 By Becky 11 Comments

Check out my new roundup of 70 grain-free vegetarian recipes right here!

Photo credits, clockwise from top right: How Sweet It Is; ACW; Cookie & Kate;
ACW; How Sweet It Is; ACW; ACW

Here’s a roundup of 25 delicious grain-free vegetarian recipes that are perfect for anyone avoiding gluten and trying to eat more fruits and vegetables.

Readers have asked me whether it’s possible to eat paleo while sticking to a vegetarian diet. It’s a tough question, and since I’m not a vegetarian, I can’t really answer. I imagine, though, that a paleo-ish vegetarian diet that allows some legumes and/or dairy could totally work–it’s definitely possible to eat a grain-free vegetarian diet (and a grain-free vegan diet–the blog YumUniverse is proof!). It’s harder to imagine being a paleo vegan, but that doesn’t mean there aren’t plenty of delicious recipes out there that satisfy both diets.

Here are 25 grain-free vegetarian recipes; 17 of them are also vegan. Even if you’re not vegetarian or vegan, I hope these recipes will inspire you to cook something new and delicious with plant-based ingredients!

Roasted Cauliflower with Creamy Cilantro Pesto

February 21, 2014 By Becky 11 Comments

Do you like to read “day in the life” posts? I loved this one on What’s Gaby Cooking (the first food blog I ever read!), saw this one recently on How Sweet It Is, and was inspired to write my own. I think it’s fun to get a peek into someone’s daily routine. Of course, if you don’t, you can just scroll down for the recipe.

If you’re still with me, here’s the story of my Thursday!

I woke up late, around 9:30. Since Ben works from home on Thursdays, he had made coffee. I had mine with vanilla chai spiced ghee and a splash of cream, blitzed with my immersion blender.

In the kitchen, I briefly contemplated abandoning my cauliflower plans since I wasn’t sure I had time to cook and photograph everything before class at noon, but I decided to go for it. I had a gorgeous orange cauliflower from Whole Foods, so I had to take a few shots of it before chopping it up.

Lemon Mousse with Raspberry Coulis

February 16, 2014 By Becky 10 Comments

We had another snowstorm today. I was planning to cook something really appropriate for a snowed-in situation, like some sort of stew or casserole that warms you from the inside out, but then I changed my mind. I’m tired of snow food (and, obviously, snow). I am ready for spring!

When I taught elementary school, I used to read my kids the Frog and Toad books by Arnold Lobel. In one of the stories, around this time of year, Frog’s father tells him that spring is just around the corner. Taking his father’s statement literally, Frog goes peeking around all sorts of actual corners in search of spring, to no avail. Finally, he pokes his head around the corner of his own house to find his parents planting their garden, birds chirping, and the sun peering out from behind the clouds. In February and March, I feel like Frog in that story. Spring may be just around the corner, but it’s really hard to see.

Vanilla Bean Buttercream Brownies

February 12, 2014 By Becky 8 Comments

The large amount of frosting on these brownies represents the large amount of love I have for you! It constantly makes my day that people actually read my blog, and I’m even more thrilled when I get a comment or get to connect with you on FB, Twitter, or IG. You are the best, and that is why I made you the best brownies.

I’ve been wanting to make frosted brownies for a while now. They just seem fabulously over the top–because once you’ve baked a rich and fudgy brownie, you totally need a big pile of buttercream on top, right? (Hint: the answer is yes!)

Banana Chocolate Chip Muffins + Pure Indian Foods Grassfed Ghee

February 11, 2014 By Becky 5 Comments

I had a snow day last Wednesday, and spent the morning making these banana chocolate chip muffins. They’re a worthy project for any morning, unexpected day off or not. Here are some reasons to give these muffins a try: they’re gluten-free, grain-free, nut-free, and lactose-free, they’re high in protein, they’re sweetened mostly (or entirely) with fruit, and they’re delicious. Oh, and they have chocolate in them!

Baking with just coconut flour requires a lot of eggs, but the finished muffins don’t taste eggy. They’re moist and bursting with chocolate chips, and they have a subtle banana flavor. Unlike many muffins that are packed with sugar and low in protein, eating a couple of these makes for a pretty balanced breakfast in terms of protein, carbs, and healthy fats. That means they’ll keep you full for longer, but they still taste like treats.

Saag Paneer

February 10, 2014 By Becky 12 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

It’s easy and fun to make your own saag paneer at home! It’s especially delicious with rice or paleo flatbread.

Have you ever made your own cheese? I made some ricotta last year, and wanted to try my hand at paneer. Fresh cheeses like paneer and ricotta are easy to make at home, and totally worth it. All you need is milk, a lemon, some cheesecloth, and a little patience.

Saag paneer has been my favorite Indian dish for years, and I’m so glad I finally made it myself. The creamy spiced spinach studded with chewy bits of paneer is totally addictive, and my major Indian takeout/delivery habit is all saag paneer’s fault (oh, and Eat24–you guys didn’t help, either). This homemade version is just as good as my local restaurant’s, and the paneer is far superior: it’s meltingly tender, with a wonderfully creamy flavor. It’s a little labor intensive to make the paneer and the saag on the same day, but it was a perfect project for a Sunday afternoon. Next time I might try making a big batch of paneer, stashing some in the fridge, and freezing the rest. That way I can make saag paneer happen on weeknights!

Why Whole30?

February 8, 2014 By Becky 6 Comments

via Wordle

During my Whole30, a lot of people mentioned to me that they thought it was a really great idea, and that they’d love to do it themselves . . . BUT they didn’t have the willpower, wouldn’t be able to give up cheese, couldn’t drink coffee without milk, were way too addicted to sugar, etc.

That’s interesting, because I think all of those are reasons that people SHOULD do a Whole30! A month without cheese? Sure, a tough concept for some, but in the grand scheme of things, infinitely doable. Coffee? I’m a former latte-lover who always used to drink a big mug of half milk, half coffee, and I discovered I like mine better bulletproof (with coconut oil + ghee). You never know until you try it! And sugar addicts? This program is FOR YOU, I promise. If you think you can’t “slay the sugar dragon”, think again. You can do it, and you’ll feel better, lose more weight, have more energy, and fuel your body more efficiently when you do. Plus, why not prove to yourself that you CAN go without these things if you set your mind to it? It feels great to show yourself what you can do.

Cherry Clafoutis (Gluten free, Grain free)

February 1, 2014 By Becky 6 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Cherry Clafoutis (Gluten free, Grain free)

This gluten free, grain free cherry clafoutis is as easy as pancake batter to whip up, and bakes into a fluffy cake that’s as wonderful for breakfast as dessert.

I really missed baking during my Whole30. As soon as my 30 days were up, I wanted to bake something with dairy (the first food I’m reintroducing) that was still gluten-free and on the lighter side. I’ve found that it’s much easier to make gluten-free versions of baked goods that call for a relatively small amount of flour as compared to the other ingredients. So when I came across this classic cherry clafoutis from Saveur, which only calls for 3/4 cup flour, plus 6 eggs and over a cup of milk, I figured it would be a good candidate. Guess what? I was right.

30 Whole30 Recipes (Whole30 Day 30!)

January 31, 2014 By Becky 9 Comments

It’s the very last day of my Whole30! I feel great, and I’m ready to start reintroducing some foods to see how I tolerate them, starting tomorrow with dairy.

One of the best things I learned this month is that you don’t have to sacrifice anything in terms of taste & variety when eating really healthy food. The recipes below are all things I would love to eat, and do love to eat, whether I’m in the midst of a Whole30 or not. So, while I do hope I’ll inspire you to try a Whole30 yourself, I know you’ll be able to find delicious recipes here that you’ll want to make regardless of your dietary decisions.

All of these recipes are paleo and gluten-free. Most of them are dairy-free, but some recipes do call for ghee (which is lactose-free). If you can’t have any dairy, you can substitute coconut oil or olive oil for the ghee as specified in the recipe.

Are you planning on trying a Whole30? Or maybe just giving paleo a chance? I’d love to hear your thoughts. Also, feel free to link up to your favorite Whole30 recipes in the comments below!

Vanilla Chai Spiced Ghee + Chai Ghee “Latte” (Whole30 Day 26)

January 27, 2014 By Becky 8 Comments

I am so obsessed with ghee. Ever since I followed Nom Nom Paleo’s instructions and made my first batch, it’s been a staple in my kitchen. First of all, it smells amazing. Second, it’s easy to make. Third, it has a high smoke point, which means it won’t burn like butter does during high-heat cooking. Fourth, it tastes great with everything. And bonus–it’s lactose and casein free.

I’ve even been putting a teaspoon or so of ghee and coconut oil in my morning coffee (inspired by Stupid Easy Paleo). After a short blitz with the immersion blender, it’s foamy like a latte. Delicious. Basically, ghee is saving my Whole30 life.