Chive Quinoa Breakfast Bowl

I have a hard time just saying “quinoa” without rolling my eyes, never mind including it in a recipe on ABD. The truth is (and at the risk of sounding virile, though I am writing this in a fit-and-flare dress with pink lemons on it): I’ve been working out a lot. Running, lifting, walking, you name it – I’ve just been trying to keep this now-30-year-old-body moving. I spend most mornings at home sipping on coffee, listening to music or reading. But by 1PM I’m out the door, walking to Harvard Square while listening to a podcast to hit my 10k steps for the day. If I’m up for it, which, oddly enough I typically am, I’ll have a snack then head to the gym.

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Honey Bourbon Cherry Ice Cream {Non-Dairy}

Everyone needs a mantra and (at least for the duration of this post) mine is: “when your landlord gives you honey bourbon as a housewarming gift, soak cherries in it.” Although it’s a classic application when one has booze and fruit on hand, this recipe is purely a product of the stars aligning – we’ve been gifted a tall bottle of booze, it’s cherry season and my boyfriend recently surprised me with an ice cream maker for my 30th birthday.Honey Bourbon Cherry Ice Cream {Non-Dairy} Continue reading Honey Bourbon Cherry Ice Cream {Non-Dairy}

Meyer Lemon Curd

Last week, because I enjoy living on the edge, I decided to break my tradition of buying jarred lemon curd. Don’t ever get cornered at a party with me, I’m reckless and out of control. Let me set the stage: just a girl in her favorite food shop to putz around in, I found myself eyeing a large display of Meyer lemons with a family party on the horizon. Per usual, I called dessert. I was on a mission.

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parsnip chips

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Whenever I see a parsnip recipe, they’re always pureed. If you’ve ever had a parsnip, they taste similar to a carrot without the sweetness. So why? Why would do people puree it?! It doesn’t feel like winter here in New England (the cold weather hit a peak in October and that was that) but who could ever get sick of winter food…

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2 large parsnips, skinned

3-4 tbs vegetable oil

Salt and pepper to taste

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Preheat your oven to 375 degrees. Slice your parsnips paper thin (or at least try to– no bigger than ¼”!) and place as spread out on your cookie sheet as possible. Cover with pepper and bake for 10 minutes. Flip, and bake for another 10 minutes. Remove from the oven and place chips on a paper-towel lined plate to soak away any extra oil. Salt while still warm!

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NOTES: These were, very seriously, the absolute best. And the easiest!! I ate them right off the plate, but I can totally see these being an addition to the top of a steak (or seitan steak). Faaaaantastic.

chocolate chip bread

Baked goods in winter can be a little bit difficult; the fruits are pretty meh, everyone gets sick of chocolate after Christmas and Valentines Day, and if it weren’t for the bananas you saved in the freezer you’d really have nothing to bake with. WELL, I gave myself a mission– a quick bread that isn’t to heavy, rich, could be considered a dessert OR breakfast, and uses seasonal ingredients? Voila: chocolate chip bread.

2 c. all-purpose flour 

½ c. white sugar 

½ tsp. baking powder 

½ tbs. baking soda 

½ tsp. salt 

1 egg 

¾ c. milk 

1/3 c. veggie oil 

1 c. semi-sweet chocolate chips

Preheat your oven to 350 degrees. In a large bowl, mix together sugar, salt, egg, milk and oil until it’s well combined. Sift in flour, powder and soda and whisk. Fold in chocolate chips. Pour into a lined 9×5 loaf pan and bake for 50-55 minutes, or until a toothpick comes clean. 

           

NOTES: This was pretty ok! The consistency, IMO, was a little dense– I’d probably make muffins out of this batter next time. Still, it wasn’t too heavy and just the right amount of sweet to get me going in the morning. Next time, I’d add some cranberries and nuts! 

WINTER 2012, RECIPE 7: CHOCOLATE CRACKLE COOKIES

I have a longstanding history with cookies. I’ve always loved them; eating and cooking them, thinking of new ideas and brainstorming flavor combinations that I’d never heard of. It was startling to find that crackle cookies have been popular for years, yet I had never heard of them. After weeding through Martha Stewart’s website (and let me tell you, it was no picnic…. that woman has a HUGE recipe index), I think I found the best and easiest crackle recipe (and then added a few things of my own!). 

1 c. all-purpose flour

1 c. granulated sugar

½ c. unsweetened Dutch-processed cocoa powder

2 tsp. baking powder

½ tsp. salt

4 tbs unsalted vegan butter , softened (or regular butter)

½ c. applesauce or pureed tofu (or 2 eggs)

1 tsp. vanilla

4 tablespoons confectioners’ sugar 

Preheat your oven to 375 degrees and spray a cookie sheet with oil. In a large bowl, whisk together granulated sugar, salt, butter, applesauce (or tofu!) and vanilla. Add in remaining ingredients and stir until totally combined. The mixture will be loose, so put it in the fridge for 2+ hours to harden. Once the mixture is nice and cool, scoop out bite sized portions roll in powdered sugar. Fill up your cookie sheet and cook for 10-12 minutes or until you see a good crackle on top of each cookie!! 

NOTES: I love these because not only are they easy, but they’re adorable and delicious! They’re also super light so I don’t feel terrible after eating a couple. My mixture ended up being really loose, so scooping and getting the powdered sugar to stay on when baking was a little difficult. I just made sure to really cake it on, and they ended up looking great! 

WINTER 2012, RECIPE 6: VEGAN KUMQUAT GRAPEFRUIT SCONES

It’s really hard to believe that it’s citrus season. Technically there is no citrus season in New England, but the cheap oranges, lemons and limes coming in from Florida and California are a’plenty. Another little known fact: I kinda don’t like raw citrus anything! I don’t know what it is… maybe the fleshy/sour/bitter taste of them all. I really have to experiment with flavors before I find something satisfying.

If you’ve never worked with Kumquats before, you can eat them whole! Be careful– they have seeds. I threw them in a couple recipes this week and this was my favorite of the bunch! 

1 ½ c. flour

1 c. wheat flour

¾ c. raw sugar (or white, whatever you have)

2 tsp. baking powder

½ tsp. salt

¼ c. veggie shortening

¼ c. pureed tofu (or applesauce)

3 tbs. soy or almond milk

1 c. kumquats, chopped with seeds removed

Zest of half a grapefruit

Preheat your oven to 375 degrees. In a large bowlmix flours, baking powder and salt. In a separate bowl, stir together remaining ingredients. Pour into dry and stir. 

The mixture will be clumpy/shaggy. Roll out on a floured counter and cut into triangles. Brush on a little milk and sprinkle sugar on top of each scone. Bake for 15-20 minutes or until the outside is golden! 

NOTES: I like scones because you can make them ahead of time! Pop unbaked scones in the refrigerator or freezer, then bake when needed. I’ve come to love the taste of grapefruit zest, far more than it’s interior; it’s intensely sweet and fragrant and I’d highly recommend trying it out whenever zest is needed in a recipe! I stress: when you’re using zest of any citrus, buy organic (take care of yourselves!). 

WINTER 2012, RECIPE 5: BALSAMIC AND HONEY GLAZED BEETS

Ahhh root vegetables. I’ve been avoiding them a bit, as they are quite the typical winter go-to. They’re easy; they’re a winter regular. It’s hard to reinvent something that has been done a million times over! 

I have to admit, I am a huge canned beet fan. On salad or straight up! I love them. Before trying my hand at this recipe, I had never touched a fresh one in my life. They’re pretty intimidating! Huge leafy stalks, dirt and little hairs? You have got to be kidding me. If you’ve never tried a beet, I always explain their taste as really sweet, delicious and tender piece of dirt (which doesn’t really sell them, I know). The best thing about them: there are so many different kinds that are available anywhere, at any time of the year. 

2 medium beets

2 tbs. honey 

2 tbs. balsamic vinegar 

Preheat your oven to 350 degrees. Wash your beets. Give them a good scrub with a soapless sponge or (even better) a brush. No need to peel them! Chop them into chunks, and place in a casserole dish. Drizzle with honey and balsamic. Cover with tinfoil and bake for 25-30 minutes or until tender. 

NOTES: You guys! I never want to buy canned beets again! I can’t even begin to explain how easy this is… I popped them in the oven, and before I knew it they were ready. Hot or cold, these are fantastic! I liked having a little extra to save for later in the week, they’re perfect just to snack on with a little goat cheese. If you’re vegan, make these with a little drizzle of agave and it will be just as (if not more) delicious! 

WINTER 2012, RECIPE 4: CHOCOLATE TRUFFLES.

I’m having a really hard time believing that it’s almost Valentine’s Day. Has winter even begun? It feels like just last week I was opening my Christmas presents. 

           

I’ve always been pretty excited about Valentines Day. When a holiday revolves itself around sweets, sign me up. I’ve also been a firm believer that Valentines Day should be about telling everyone you love that you love them, which includes family, friends, and significant others. These days it’s hard to find the time to hand-make something! We want everyones day to be special, and just handing someone store bought chocolates just isn’t enough. Enter: the truffle; a three ingredient recipe (seriously) that will leave your loved ones feeling awesome this coming Tuesday. 

½ c. heavy cream 

8 oz. semi-sweet chocolate (I used chips because they melt easily)

           

In a sauce pan, heat cream until it’s super hot but not boiling. Pour it over your chocolate chips. Let it sit for a minute, then stir. 

           

Pour into a flat dish and let cool in the refrigerator until it’s hard. Using a spoon or a small ice cream scoop, scoop out chocolate and roll into balls.

Roll the chocolate in your selected toppings! I used toasted almonds, powered sugar and chai cocoa (which is a mix of cocoa powder, cinnamon, powered sugar, nutmeg, cardamom and black pepper). 

NOTES: Make sure you don’t boil the cream! It’ll turn a little bitter. After adding it to the chocolate, your mixture should look super glossy–almost oily (see the above picture, it’s just the fats being released from the chocolate!). You can make these days ahead of time and keep them in the refrigerator… and experiment with flavors! My chocolate chai truffles were kind of a hit, just sayin’. 

Happy Valentines Day! 

WINTER 2012, RECIPE 3: CHOCOLATE RED WINE CAKE.

If there’s ever a time for a good slice of cake (besides a birthday, of course) it’s winter. And I’ll have you know– I do pride myself on making a good cake every now and then. Inspiration for the following came from (eh-hem) the glass of red wine I drink every night. Wouldn’t it be delicious drenched in chocolate and baked, with ice cream on top? Although it doesn’t put you to sleep like my nightly friend, this just may hit the spot after a long days work… 

6 tbs. butter

¾ c. packed brown sugar

¼ c. white sugar

1 egg + 1 yolk

¾ cup wine

1 tsp. vanilla

1 c. all-purpose flour

½ c. cocoa powder

1/8 tsp. baking soda

½ tsp. baking powder

¼ tsp. salt

¼ tsp. cinnamon

Preheat your oven to 350 degrees.  In a large bowl, whisk room temperature egg whites until they form a peak. In a separate bowl,  whisk together butter, sugars, egg yolks, wine and vanilla with an electric mixer until smooth. Fold in egg whites.

Sift in remaining ingredients and combine. Line a 9" cake pan with spray or butter. Pour batter and bake for 25-30 minutes. Once a toothpick is inserted and comes clean, cool for 10-15 minutes in the pan then another 10 out on a cooling rack. Serve with ice cream! 

NOTES: I’m pretty surprised just how much this actually tastes like wine, given the amount that was actually put in. Very soft, dark and tasty… perfect for a late winter night. I see this being a perfect finish to a stew or soup, with a nice scoop of fruity sorbet or chocolate swirl ice cream. Sweetened mascarpone cheese would be divine!  I’m pretty surprised just how much this actually tastes like wine, given the amount that was actually put in. Very soft, dark and tasty… perfect for a late winter night. I see this being a perfect finish to a stew or soup, with a nice scoop of fruity sorbet or chocolate swirl ice cream. Sweetened mascarpone cheese would be divine!