Category Archives: recipes

Cold Oat Noodle Salad {Gluten Free}

by Katie | Leave a comment

If you’re willing to experiment in the kitchen, there’s nothing more fun that moving out of your comfort and cultural zones for ingredients.  Have you visited any of the many Chinatowns in the US? That’s where I had my first bubble tea (over 14 years ago now!) and some delicious meals, but when I want to really go shopping, I search out the large grocery stores. My exploration started when I discovered a large Asian grocery store in Philadelphia and then Ming’s Supermarket in Boston. Leaving behind the large markets was one of the urban luxuries that I mourned when moving to central PA, but, as luck would have it, our little town has a number of Asian markets! While they aren’t as big as their city counterparts, they have a surprising amount of variety in a small space.

Side note – did you hear the This American Life episode on Coincidences? The Asian grocery stores in Philadelphia and Boston were both on Washington Ave. When still finding my way around Boston, that little coincidence was a sign to me that everything would be ok! Silly? yes.

What do I buy when I go to the markets? Anything that catches my eye! I went shopping a couple of weeks ago and took a few pictures to show you both what I buy and why I love the markets.

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Carrot Cake

by Katie | Leave a comment

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Last week I experimented with making a cake for Alex’s upcoming first birthday. If you caught this post, you know we’re planning a striped affair for the little guy. I was trying to come up with an idea for the cake when a neighbor, whose son’s birthday is on Easter this year, told me that she’s doing something like this. You bake a cake in two circular pans, one becomes the bunny’s face, the other is cut in such a way that you make two ears and a bow tie. With a striped bow tie, the bunny would fit our theme!

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Refreshing Lemon Vodka Waters

by Sarah | Leave a comment

I’m not one for getting drunk, but I definitely enjoy my fair share of cocktails.  Right now I’m loving this simple and refreshing lemon vodka water.  If you like lemon water, you’ll like this.  It’s unbelievable how the lemon masks the taste of vodka so well.  It’s easy enough to whip up a whole pitcher, so go ahead and try it next time your friends are over.  If you’re really in the entertaining spirit, slice up a lemon, put it in a muffin tin, top with water and freeze for cute ice cubes like shown below.

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Vegan Rosemary Tomato Scones

by Sarah | Leave a comment

Rosemary is our ingredient of the season.  Sometimes we use it in food, sometimes in alcohol and other times in our home.

Scones are a simple alternative to everyday breakfast foods.  I’m guilty of forgetting about these little treats until I see them piled up in coffee shops, but you don’t have to wait until you go out for this treat. Scones are extremely simple to make at home, and that’s coming from someone who shies away from baking!  They’re quick too.  Start this vegan rosemary tomato scone recipe, and you’ll actually be finished mixing and kneading by the time the oven is preheated.  Only dirty a few dishes will be dirtied, so you can clean up while they bake and by the time the buzzer sounds you’ll be sitting down with your morning coffee or tea.

Try this vegan version; it’s a bit healthier since it lacks the usual butter and heavy cream.  It’s always nice to build a vegan and vegetarian recipe repertoire to accommodate vegan guests, introduce healthier alternatives to dairy and meat loving friends or round out your own diet. These scones are not only yummy, but beautiful too.  The tomato gives them a nice orange color and the roughly chopped rosemary really stands out.  It’s an easy way to add a pop of color to your breakfast and you can even make them the night before (bonus!) if you’re entertaining.

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Rice & Pulses Two Ways

by Katie | Leave a comment

I originally wanted to title this post “Rice & Beans Two Ways”. After a bit of research I learned that lentils are not officially a bean, but chickpeas and lentils are both pulses.  Pulses are the subset of legumes that are harvested for their dried seeds, differentiating them from other legumes like green beans and peas that are eaten fresh.  On with it then…

While the term rice and beans may conjure up images of Mexican or Tex Mex cuisine, today’s dishes reflect the flavors of middle eastern cuisine. I like both recipes because they push me outside of my seasoning comfort zone. We all have that selection of herbs and spices that we use on a regular basis, and we’re happy with the results, so that’s not the issue, but sometimes it’s nice to shake it up, and that’s what these dishes do!

Speaking of seasonings, another good reason to get out of your comfort zone and eat dishes with a variety of herbs and spices is because there are so many health benefits associated with both. Cumin, my favorite spice lately, protects against cancer and encourages the secretion of pancreatic enzymes necessary for good digestion and nutrient absorption. The second recipe contains turmeric, a powerful anti-inflammatory and antioxidant with proven cancer-blocking activities. Parsley’s a rich source of antioxidants and vitamin C, the latter protecting against rheumatoid arthritis. Cinnamon is considered to have one of the richest sources of antioxidants and studies have shown that it lowers the risks for a variety of type 2 diabetes factors.

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Savory Rosemary Scones

by Sarah | 1 Comment

Rosemary is our ingredient of the season. We think you’ll love the rosemary aroma that’s left on your fingers after mixing these scones, only to by topped by the aroma that fills your house as they are baking!

These are your grandmother’s scones.  Rosemary, butter and heavy cream are the main flavor players in this mix.  Crumbly, but not dry, these scones are perfect with a cup of tea or in place of a biscuit at lunch or dinner.

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Ingredients:

  • 2 cups all-purpose flour
  • 2 Tbs. sugar
  • 2 Tbs. finely chopped fresh rosemary
  • 1 Tbs. baking powder
  • ½ tsp. salt
  • 6 Tbs. cold unsalted butter
  • 1 cup heavy cream
  • 2 large egg yolks

Glaze (optional)

  • 1 large egg
  • 1 Tbs. milk
  • sea salt for sprinkling

*makes 8 large scones

Instructions:

  • Place an oven rack in the lower third of the oven and preheat to 400ºF.  Lightly grease a baking sheet and set aside.
  • In a large mixing bowl combine flour, sugar, rosemary, baking powder and salt.  I like to give the ingredients a light whisk to ensure everything is mixed evenly.
  • Slice cold butter and add it to the dry ingredients.  Now it’s time to play Edward-butter-knife-hands, if you have a pastry cutter-use that now.  Hold a butter knife in each hand and begin chopping the slices of butter even smaller until all the pieces are no larger than a tic-tac.  That little lump you see on the butter knife is an example of what your largest butter ball should look like.
  • In a separate bowl, lightly whisk the two egg yolks and stir in the cup of cream until it’s blended together.  If you’re new to the egg-separating game, don’t fret it’s easy.  Just give your egg a good whack on the side of a small bowl, right about in the center of the shell.  Then pour the yolk into one side of the shell and back into the other.  Continue to do that little egg dance until all of the egg whites fall out of the shell and into the small bowl.  You should be left with a perfect little yolk.  After the egg yolks and cream are blended, combine it with the dry ingredients.
  • Gently mix the batter with a wooden spoon.
  • Dust your hands and a clean surface with flour.  Lightly knead the batter.  I like to push the ball forwards over and into itself, backwards, left and right.  You don’t want to over mix the dough or it will become gummy.  Lumps and bumps are characteristics of a great scone.
  • Form the dough into a disk about an inch thick.  Cut the disk in half and then cut each half into four triangles.  Place the triangles on your prepared baking sheet.

The glaze is optional, but it adds a nice golden sheen to the scones, so if you’d like to pretty ‘em up a bit then glaze on.

  • Lightly whisk two eggs and a tablespoon of milk and brush it onto your wedges.  If you’re like me and your kitchen isn’t fully stocked with gadgets, gizmos and mainly a pastry brush, no worries!  Wash your hands and grab a spoon.  Spoon a little bit of glaze onto each triangle and gently brush two fingers over it to evenly coat the scone. You’ll have a good amount of glaze left over. Martha is probably shaking her head, but that’s how we do it over in Sarah’s kitchen.
  • Sprinkle each scone with a bit of course salt and before popping them in the oven for 15-18 minutes.

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While the scones were baking I mixed the extra glaze with the two egg whites and scrambled up a healthy little snack.  It was just enough to tide me over until the buzzer rang.  The scones should have a golden brown crust when they’re finished.  To ensure they are fully baked, insert a toothpick, chopstick or butter knife into the center of a scone and make sure it comes out squeaky clean. Serve warm or at room temperature and be sure to enjoy!

*I slightly tweaked this recipe from one found in Fine Cooking.

Irish Soda Bread

by Katie | 4 Comments

Are you still recovering from yesterday? I must admit, it isn’t a holiday that we celebrate in any special way, except that every March I get the urge to bake a loaf of soda bread and drink a Shamrock shake*.

liveseasoned_spring2014_sodabread_baked_wmFor the longest time I baked a basic soda bread sometimes with raisins sometimes without, either way not giving it much thought. Then I tasted an out-of-this world loaf from La Farine in Oakland, and ever since I’ve been on a mission to recreate it. La Farine’s version contains caraway seeds (something I never thought to include), raisins, and, at least to my tongue, it tasted sweeter than what I was accustomed to.

I haven’t been able to find a recipe for their bread, so I’ve made do with sampling from recipes I’ve found online. Today’s recipe is a variation of one found on Whipped. And remember, we usually include some tips and tricks at the end of the recipe, so read it in its entirety before starting.

Ingredients

  • 4 cups flour
  • 1/3-1/2 cup sugar
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 Tbsp caraway seeds
  • 1 1/2 Tbsp orange (or lemon) zest
  • 3/4 cup raisins
  • 3/4 cup cold butter
  • 1 cup plus 2 Tbsp buttermilk
  • egg wash: 1 egg + 1 Tbsp water + pinch of salt

 

Instructions

  • Preheat the oven to 350F and line a baking sheet with parchment paper or a silicone mat.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Stir in the caraway seeds, raisins, and zest.
  • Cut your butter into 1/2 inch segments and add it to the dry ingredients. Using a pastry cutter or the paddle attachment on a stand mixer, incorporate the butter until the mixture becomes mealy.
  • Add 3/4 cup of the buttermilk, missing it in for about 30 seconds. Scrape down the bowl, making sure to incorporate the dry ingredients that remain. Add enough additional buttermilk until the dough holds together. I used the full quantity of buttermilk, but you may use more or less depending upon humidity and how arid your ingredients are.
  • Turn the dough out onto a lightly floured surface and form into two evenly-sized disks. Score the loafs into quarters and brush  with the egg wash.
  • Bake the bread for 20-25 minutes, it should be a light brown with a shiny finish when done.

Tips and Tricks

  • If you don’t have buttermilk, you can substitute with regular milk and 1 Tbsp white vinegar or lemon juice. Mix it together and let it stand for 5 minutes before using in the recipe.
  • The original recipe called for 1/3 cup sugar, but in trying to recreate the sweetness of La Farine’s bread, I increased it to 1/2 cup. Either will work depending upon your preference.
  • The original recipe called for orange zest. I would have loved to use it, but alas, I didn’t have any fresh citrus in the house. I did, however, have some dried lemon rind that I rehydrated and used. It was delicious, but I’m craving another loaf with the orange zest.
  • Sarah here: If you’re like me and you don’t own a pastry cutter or stand mixer, hold a butter knife in each hand and cut in the butter that way.

Soda bread is such an easy bread to make, no waiting for the dough to rise or kneading required. It’s delicious hot from the oven, and even better with a pat of butter. If you have the urge to bake, I hope you’ll give this recipe a try!

*Back to the Shamrock Shake. I’m not talking about this disgustingly sweet new version that looks to be 90% neon green syrupy goop, but the old one of my childhood that was a perfectly minted shake (and even if it wasn’t made from 100% ice cream, milk, and mint, it was a good imitation). This may be the year I finally break down and make my own. [insert tiny Sarah on your shoulder chanting dooo it, dooo it!] 

Smoothie Round Up

by Sarah | 2 Comments

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I’m a smoothie fanatic.  Growing up I’d make milkshakes almost every night of the week, but as I got older my tastes changed and I’ve moved on from ice cream and milk to fruit and juice.  Lucky for me there’s about a million more options in the smoothie department.  A big smoothie is a great substitute from breakfast or lunch.  I especially like to drink them at the start of a big road trip that way I’m not tempted to stop for fast food or right before work as I’m running out the door.

You don’t need to follow a strict recipe for smoothies so feel free to sub in or out any of the ingredients listed.  Today we’ll make three smoothies from seven ingredients (oats are optional).  As long as you have frozen fruit and juice, you’re good to go.  I also like to add greek yogurt and any little extras I have lying around like oatmeal, chia seeds, maca powder or hemp hearts.  Plug in your blender, grab a jar and a straw and let’s blend.

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Green Goddess

  • ¼ c yogurt
  • ½ c orange juice
  • 1 frozen banana
  • 2 big handfuls of spinach
  • 6 ice cubes

I drank a Green Goddess every day for a month last summer and I felt light and airy like a little fairy (hehe).  It’s cheap, easy and healthy.   If I’m away from home and there’s a blender where I’m staying I always pick up these four ingredients.  It’s a great way to save money on the road while staying healthy and energized. If you think this sounds like a weird combination, you’re in for a tasty surprise.  You can barely taste the spinach; it’s actually a tangy and sweet smoothie.

Be sure to clean your spinach well since it’s part of the dirty dozen (one of the most pesticide-laden fruits and vegetables) or buy pre-washed or organic spinach. I named it the Green Goddess because among the many benefits of spinach, it’s has a high vitamin A and C content.  Vitamin A is key for sebum production to keep hair moisturized; it’s also necessary for the growth of all bodily tissues, including skin and hair.  Vitamin C is imperative for the building and maintenance of collagen which provides structure to skin and hair, therefore this smoothie will keep you looking like a goddess.

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Berry Blend

  • ¼ c yogurt
  • ½ c cherry juice
  • ¼ c milk or water
  • ½ c frozen mangoes
  • 5 big strawberries

Strawberries and cherry juice blend together to make the perfect mix of sweet and tart in this smoothie.  I used 100% Cherry Juice from Trader Joe’s.  It’s deliciously strong, which is why I also added some milk, but feel free to sub in water (or coconut water), a non-dairy milk or another juice if you’re vegan.  If you go the water route, don’t worry the taste won’t suffer.  Cherry juice is a good source of antioxidants, it helps regulate blood sugar, and is a proven aid in exercise recovery.  It’s also a great source of melatonin, which regulates your body’s internal clock.  Strawberries also pack a punch.  They’re heart healthy, full of vitamins and good for your teeth.  Strawberries are a great source of polyphenols, a compound that inhibits the breakdown of starches in mouth, while also fighting the bacteria that contributes to gum disease and tooth decay. Pretty sweet, right?

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Sunrise Smoothie

  • ¼ c yogurt
  • 1 c orange juice
  • ½ c frozen mangoes
  • 1 frozen banana
  • big spoonful oatmeal (optional)

The Sunrise Smoothie is a mild fruity blend to start your day off on the right foot.  It will wake you up, help you get energized and give you a whole host of benefits without you even knowing it.  Orange juice is a great source of Vitamin C, which aids in collagen production and helps control free radicals that cause early aging.  OJ also lowers bad cholesterol, reduces inflammation and balances blood pressure.  Bananas are the most widely consumed fruit and for good reason.  There are too many benefits to mention here, but for starters, bananas help one overcome depression, reduce PMS symptoms and protect against muscle cramps.  Here’s an interesting study conducted by Oklahoma State University concerning new health benefits of mangoes, which include aiding in blood sugar regulation and reducing body fat.  Top it off with a scoop of oatmeal to add texture, fiber and protein and sip away.

I hope you enjoyed these simple smoothie recipes.  Smoothies are a cheap, easy and quick meal substitute if you’re constantly rushing around or just don’t have the energy to cook something up.  Stay healthy friends!

Rosemary Vodka & Herb Bloody Marys

by Katie | 6 Comments

As you would expect, we love to eat seasonally, varying our ingredients and menus to take advantage of whatever is fresh at the moment. We thought it would be fun to place extra emphasis on one flavor or ingredient each season, highlighting the variety of ways you can use it in your food and home. To kick things off, this season’s ingredient is rosemary!

Today we wanted to share an amazingly simple way to turn your average bloody mary into something extraordinary: rosemary vodka!

Making the vodka is so easy, and when paired with our bloody mary recipe below, you’ll be the star of your next brunch (honestly, the bloody mary will be the star, you’ll be drunk).  We’ve dressed up the bloody mary with some fresh herbs and cheese stuffed olives, nothing too crazy, but just fun enough to make these bloody marys memorable.

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First the vodka  ~ I’m going to provide basic instructions, but fom my experience, the process is flexible and can be adjusted based upon how strongly flavored you want your vodka to be.

 

Vodka Ingredients

  • 4 cups vodka
  • 4-5 sprigs fresh rosemary (more or less to adjust flavor)

Place the rosemary and vodka in a clean jar to steep. After a few days, give your vodka a taste. You should be able to taste a hint (or more) of the rosemary flavor. I wanted an intense flavor (and I may have forgotten about this project for a moment), so I let my rosemary steep for over a week. After that amount of time, the rosemary flavor was perfectly present in my bloody mary, but not overwhelming.

Whenever you are happy with the rosemary flavor of your vodka, remove the rosemary sprigs. Be prepared for your vodka to turn a greenish-brown color as the rosemary’s tannins are released ~ while slightly unnerving, the color change really makes it seem like you’ve made a potion!

Now, you could take your vodka and make a basic bloody mary, but why not dress it up a bit? The recipe below simplifies things by using bloody mary mix, but then we splurge on the goat cheese-stuffed olives and the fragrance from the additional fresh herbs.

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Bloody Mary Ingredients

(makes 1)
  • 2 oz vodka
  • 4-5 oz bloody mary mix
  • 1 tsp horseradish
  • 2 dashes worchestershire sauce
  • lime wedge
  • celery stalk
  • goat cheese
  • green olives (I purchased olives without the pimentos)
  • fresh herbs, particularly dill and cilantro

Stuff your olives with the goat cheese. I used a knife to push the goat cheese into the open end of the olive. It wasn’t pretty, but it was relatively easy.

In a glass filled with ice, add the vodka, bloody mary mix, worchestershire, and horseradish. Stir it well. Arrange the celery stalk and herb sprigs in the glass. Add the lime wedge and skewered olives to the glass’s edge.

Enjoy!

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Have you tried your hand at infused vodkas? Have any favorite flavors?

What about your bloody mary, what are your favorite garnishes?

Sweet (Heart) Potato Skillet

by Sarah | Leave a comment

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If you’re looking to shake up your breakfast menu, try this sweet potato skillet.  It’s a quick and hardy dish with the perfect amount of spice.  The eggs are a great source of protein and the sweet potatoes add lots of fiber and potassium to the dish.  What’s my favorite aspect of this recipe?  The lack of dirty dishes.  Since you cook and eat out of the  skillet, clean up is easy peasy.

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Ingredients:

  • Splash of olive oil (or coconut oil)
  • 1 medium sweet potato
  • 1 clove of garlic
  • ½ an onion
  • 1 small sweet pepper
  • few sprigs of cilantro
  • 2 eggs
  • ½ teaspoon cumin
  • ½ teaspoon cayenne pepper
  • shake of red pepper flakes
  • salt and pepper to taste

Equipment:

  • Finely chop half an onion, the pepper and a clove of garlic.  Over medium-low heat, add a splash of olive oil to a small skillet.  Add the chopped onion, pepper and garlic. Sprinkle a pinch of salt over the onion mixture.
  • Wash, peel and julienne (or grate)  the sweet potato while the onion mixture is sautéing.
  • Stir in the grated sweet potato and turn up the heat to medium.
  • Finely chop the cilantro and add it to the sweet potato mixture along with the cumin, cayenne and red pepper flakes.
  • Stir every so often until the sweet potato begins to soften.  About seven to ten minutes.
  • Place a rack at the top of the oven and turn on the broiler.
  • Make a heart shape in the middle of your skillet and crack two eggs into it.  Sprinkle a little salt and pepper over the raw eggs.
  • Place your skillet in the oven, under the broiler, to lightly cook the eggs.  Anywhere from 2-5 minutes depending on your preference.  I broiled my skillet for only two minutes because I like my eggs runny. (Katie here ~ what? you like your eggs runny? I’m not sure if we can be sisters anymore!)

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If you’re serving it with toast you can put the slices under the broiler too.  I ate my skillet with an expensive ($8!), but delicious gluten-free loaf from the Saturday Farmers’ Market.  I’m not allergic to gluten, but the loaves at Imagine That Gluten Free looked so delicious that I had to give them a try.  It was a cold and windy (read absolutely freezing) Saturday and I was wandering around near closing time so the vendor even gave me a baguette ($6) for free!  That combination of friendliness and deliciousness will keep me coming back for more.  I wish I had a photo of the baguette.  It seriously looked like a piece of art.  My guy and I scarfed it down that day.  Stay tuned via Instagram and I’ll snap a picture of the beautiful baguettes this Saturday.

I hope you enjoyed this simple yet filling recipe.  The heart makes me smile every time I serve this up.  Do you ever play with your food?  Morph your pancakes into any fun shapes lately? If so, snap a picture, share it on instagram #foodart and tag us!  I’m off to make dinosaur pancakes and heart-shaped donuts!

 

*I highly recommend buying a julienne peeler.  It basically transforms any veggie into a noodle.  It’s my new favorite toy.