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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.)

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.

Orange-Glazed Brussels Sprouts (Whole30 Day 10)

January 11, 2014 By Becky 6 Comments

I’ve made it to Day 10 of my Whole30! It feels good to be 1/3 of the way there, and I am loving eating so many vegetables. I’m not loving being the only one who can’t have any bread when we’re out to dinner, but so far the pros outweigh the cons. I like how the Whole30 forces me to be creative in the kitchen, finding new ways to make meat, eggs, and vegetables extra delicious.

As a kid I never liked brussels sprouts, because I’d only tried the mushy, boiled ones. The first time Ben made me Brussels sprouts, I was totally surprised. I LOVED them. He pan-fried them in a skillet until they were browned and crisp around the edges, and sprinkled them with plenty of Cajun seasoning. It’s a simple technique, but somehow it never tastes as good when I try to make it.

Since I’m not the best at making sprouts Ben’s way, I decided to think of a new way to prepare them. I love roasting vegetables because it’s so easy, and a parchment-lined cookie sheet means minimal cleanup. I was inspired by the huge box of oranges I have to create an easy glaze with fresh orange juice and zest, coconut aminos, and chili paste. The results were so delicious that I ate the entire batch for lunch! The glaze is spicy and sweet, and since the Brussels sprouts are roasted instead of cooking in the sauce, they retain their nice crispy edges.

Someday soon, I hope to use this recipe to convince a new person that they love Brussels sprouts. Maybe it will be you!

If you already love Brussels sprouts, what’s your favorite way to prepare them?

Braised Zucchini (Whole30 Day 6)

January 6, 2014 By Becky Leave a Comment

We’re going nose-to-tail with our zucchini today! I saw these charmingly small organic zucchini at Whole Foods, and was inspired to cook them without trimming the ends off, chopping them up, or turning them into noodles. Sometimes, we just have to let zucchini be! It’s a beautiful vegetable, and when it’s browned like this and braised until tender, you can eat the whole entire thing.

This zucchini is slightly spicy thanks to the cumin, paprika, and cayenne, and has just a hint of tang thanks to the sherry vinegar. The vinegar, broth, spices, & shallots form a deliciously rich sauce that you can serve spooned over the zucchini, and/or on top of whatever protein you’re eating with it.

I had this for lunch alongside a pork chop, cooked using the method outlined in this recipe, seasoned with salt and pepper and just a little garlic powder. Bonus: if you decide to make these pork chops, with or without the apple compote, they can cook in the oven alongside the zucchini, and everything will be ready at the same time.

Orange Ginger Squash Soup

January 1, 2014 By Becky 6 Comments

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

Orange Ginger Squash Soup (Paleo, Gluten free, Whole30)

This orange ginger squash soup is easy to make, super comforting, and Whole30-compliant. A sprinkling of pomegranate seeds on top makes it worthy of a festive occasion, too!

It’s Whole30 time! In addition to eating right all month, I’ve committed to posting everyday as part of Blogher’s January NaBloPoMo. The theme is pressure, which seems fitting–I’m putting a lot of pressure on myself to eat clean food and blog about it every single day for a month! I probably won’t be able to share 31 new recipes, but instead will sometimes blog about how I’m feeling and what resources I’m using. I’ll be sharing lots of simple recipes, which will hopefully inspire you to get in the kitchen and whip up something healthy even if you aren’t committing to a whole Whole30.

Cranberry Maple Syrup & Cran-Maple Compote (Paleo, Vegan, Gluten-free)

December 14, 2013 By Becky 1 Comment

You heard it here: cranberry is the new pumpkin! I am pretty much ready to put these little red super-berries in everything I make from now until Christmas. I love the depth the tart flavor of cranberries adds to desserts, and they’re great in savory dishes, too.

This recipe is so easy–just two ingredients, and you end up with two delicious and giftable condiments. The cranberry maple syrup would be great on pancakes, but I’m also thinking about incorporating it into a festive cocktail. I’ve already used it as the base for another dessert (involving chocolate) that would make a great gift, so stay tuned! If you want to be really prepared, make a batch of this now and just stash it in your fridge. I promise you won’t be sorry you did!

The cranberry compote is also delicious, and less sweet than the syrup for those of you who don’t want to get a toothache. I used some to make a parfait with yogurt and pecans this morning, and it was amazing. (Holiday parfait–it’s a thing! A delicious thing that rhymes!) You could also spread the compote on toast or even serve it with pork chops.

I had so much fun watching and listening to the cranberries pop while I was making this recipe. It’s more subtle than popcorn, but still great. I tried to make a video of it to post on Instagram, but it turns out I don’t know how to do that. Anyway, it made me think of the song “Get It Poppin’” (warning: explicit lyrics) from ten years ago–it’s a completely ridiculous Fat Joe song where he asks the ladies what they’re gon’ do, and they say “I’ma get-get-get it poppin!” over and over again. So, yes … that song has been stuck in my head since I made this. Still totally worth it, though!

Salted Pepita Chocolate Bark (Great Gift Idea!)

November 23, 2013 By Becky 2 Comments

Here’s another post with an easy idea for a great gift: salted pepita chocolate bark. I brought little baggies of this to work last week, and everybody loved them. My coworkers were convinced that I bought the bark somewhere fancy. No one needs to know that this gourmet treat takes only minutes to make! I wrapped mine up in little cellophane treat bags, but you could also pack a bunch up in a nice holiday tin for a more sizeable gift.

If you missed my first post in the great gift ideas series, check it out. When you’re done making vanilla salt, come back here to read about the bark. See you in five minutes!

Done? If not, you can substitute any coarse or flaky sea salt here, but the vanilla salt really takes this over the top. The pepitas provide a nice crunch and a pop of color, and the combination of vanilla bean, salt, and dark chocolate is absolutely amazing.

I like to make this right before bed, then leave it out to harden while I sleep. When I wake up in the morning, it’s ready to break into pieces. Because of this routine, Ben calls this “breakfast chocolate”. I can assure you, however, that it’s delicious any time of day. I’m planning on making some more so I can put out a big bowl of it on Thanksgiving, for those of us who like to nibble on something sweet while waiting for the turkey. Enjoy!

Quick Curried Pumpkin Soup

November 18, 2013 By Becky 1 Comment

I’m on a really big soup kick right now. It’s so comforting to sit down with a bowl of soup on a chilly fall day, especially a soup that’s both kinds of hot: warm and a little spicy. The only problem with soup is that it sometimes takes a while to make. Not this one, though. You can have this soup on the table in less than 15 minutes! It’s a deliciously creamy, warmly spiced fall soup that has a depth of flavor not usually achieved in super fast recipes. If you have a well-stocked pantry, you can whip up this soup at a moment’s notice. It’s great for lunch when paired with a big salad, and would also make a great Thanksgiving starter!

I used homemade chicken stock made from a rotisserie chicken for this soup. It was my first time making chicken stock, and I’m so glad I took the time to do it! It made the whole house smell wonderful, and I felt like I was being really frugal. I froze some of the stock in an ice cube tray, so now I have a bag of homemade stock cubes to use to make sauces and other recipes. This recipe will also work with store-bought stock, though–the real flavor star here is the curry paste.

To make the soup vegan or vegetarian, just omit the fish sauce or use a splash of coconut aminos instead. The soup will still be nice and flavorful with just the curry paste, stock, and pumpkin. You can even omit the sunbutter or almond butter if you’re out, but it adds a nice richness to the soup.

Mashed Rutabaga and Squash with Roasted Garlic (Vegan, Paleo, Gluten-free)

November 12, 2013 By Becky 2 Comments

Mashed Rutabaga & Squash with Roasted Garlic (Paleo, Vegan) | acalculatedwhisk.com

Mashed rutabaga and squash with roasted garlic is a paleo and vegan side dish that’s comforting and packed with flavor.

Have you ever tried rutabagas? They’re also called yellow turnips, and they make an amazing low-carb replacement for mashed potatoes. I was initially inspired to try them after seeing Ina Garten’s recipe for mashed rutabaga with crispy shallots, and I like to serve them with bacon-wrapped shrimp. I once asked Ben what his favorite dish that I’d ever made was, and he told me he’s always happy when I make mashed rutabaga.

Since I’m working on Thanksgiving sides this week, I wanted to put a fall spin on things. Here I’ve added winter squash, as well as a generous amount of roasted garlic. The combination of mashed rutabaga and squash is fabulous.

Don’t be scared by the fact that this recipe calls for a whole head of garlic–once the cloves are roasted, they’re soft, mellow, and almost nutty. If you haven’t roasted garlic before, you have to try it. It’s really nothing like its pungent, raw self. If you need more reasons to try it, consider this: garlic has lots of antioxidants, and you won’t have to worry about running into any vampires.

Pumpkin & Pecorino Soufflé (Gluten-free)

October 30, 2013 By Becky 6 Comments

Me and pumpkin–it’s not over! Whenever I have leftover pumpkin in the fridge, I can’t stop myself from adding it to almost all things. This past weekend, I went to see my little sister, who’s 15, cheer at her high school’s last home game of the regular season. The game fell on my dad’s birthday, so I wanted to bring a little something sweet for the post-game celebration. Unfortunately, in addition to her dairy and soy allergies, my sister is also currently avoiding nuts, citrus, and chocolate as part of an anti-migraine diet. And, of course, I wanted whatever I made to be gluten-free.

Well, what was left that COULD go in these treats? Pretty much just pumpkin (and a few coconut products). I ended up making gluten-free, dairy-free, soy-free, and nut-free pumpkin cupcakes, and while I didn’t think they were good enough to share with all of you, my sister really liked them.

The cupcakes only used a cup or so of pumpkin, so I was left with some extra, which was burning a hole in my pocket/fridge… Can that expression apply to food you really want to use up? Or is it only for money you’re dying to spend?