Arugula Walnut Pesto

Nuts are our ingredient of the season. We’ve been using them for sweets, drinks, and snack bars. Today we’re finally using them for a savory condiment!

Sarah here: Comin’ at ya with a republished post today – I’m making this tonight and I’m papapumped about it. Pasta and pesto all day please. Carry on.

I didn’t even know I was looking for it, but I found my new favorite condiment in this arugula walnut pesto! I think I overdid the traditional basil and pine nut pesto, because the past few times I’ve had it, I just wasn’t excited by the flavor, but the peppery-ness of the arugula and parmesan combined with the savory walnuts and olive oil and the zing of fresh garlic allows this pesto to brighten any dish, creating the perfect cure for grey days when you’re faced with another late spring snow!

liveseasoned_spring2015_walnutpesto2

I have to admit, I didn’t go to the grocery store with arugula on my list and the intention of making this pesto, but when a super-sized container of arugula landed in our fridge,  I was looking for a way to use it up!

Continue reading

Red Cabbage and Apple Salad with Tahini-Ginger Dressing {Vegan + Gluten Free}

liveseasoned_sp15_cabbagesalad-3During a hectic week (like this one), I prepare a few cold salads to satisfy my lunch and snack cravings.  I’m not very good at taking breaks once I get into the groove of photo editing. Instead of starving, rely on a few quick and nutritious salads made ahead of time, like this Red Cabbage and Apple Salad with Tahini-Ginger Dressing.

Our friend Nicole sent me home with a big batch of red cabbage and apple salad a couple months ago.  I knew I had to share it on Seasoned after I devoured the entire container in less than six hours.  The Tahini-Ginger Dressing is SO tasty that I drank a bit of it. Yup. Right from the jar. It’s that good.

Continue reading

Creamy Cashew Fruit Dip

Nuts are our ingredient of the season. We’ve been using them for sweetsdrinkssnack bars and savory condiments!

Yesterday was the cake, and today we’re going to share a recipe for the cashew cream that we served at the party. If you’ve been paying attention, then you’ve noticed that we published a cashew crema recipe last week. Today’s cashew cream recipe is very similar, but rather than a savory condiment, this is a lightly sweet dip that’s perfect when paired with fruit.

liveseasoned_spring2015_cashewcream5-1024x963 copy

First an aside : two weeks ago while Sarah was visiting, there were many moments when our response to someone or our contribution to the conversation was exactly the same (wether we were responding with a grunt, a laugh, an “ooh”, or with actual words like “no way”). It was equally hilarious and spooky. And our cashew cream recipes are yet another example of us wanting to do the exact same thing at the same moment, let’s ignore the fact that it involved nuts and our mom would suggest that we’re both a bit nuts. 

Continue reading

Cashew Lime Crema and Sweet Potato Fries {Vegan Option}

Nuts are our ingredient of the season. We’ve been using them for sweetsdrinks, snack bars and savory condiments!

liveseasoned_sp14_limedip-2

Happy Monday errrrr Wednesday!  We’re not the type to make excuses, but we’ve been busy!   This past week I spent my days in Boulder with Katie, Calder and their two boys.  It was such a blast! I can’t even think about all the fun I had or I might cry.  I’m not sure when my tears started flowing so freely, but I cry A LOT these days.  Usually it’s about happy moments or cute videos, but sometimes I tear up when people win on Wheel of Fortune. Yeah, what the hell is happening to me?! Anyway, when I think about how much fun I had this past week and how cute the kiddos are and how far away we live from each other I want to cry, but I won’t because I’m in control, right? Right.  

If you want to feel in control like me, you’ll totally make this lime crema because it’s the easiest and tastiest dipping sauce on BOTH sides of the Mississippi and as you’re shoveling spoonfuls into your mouth you’ll think “Holy cow that was easy. I rock. I’m a cuisine queen. I’m in control of my supper and my life.” At least that’s how my thoughts played out as I was dipping my sweet potato fries.   Oh and lime crema is adaptable too!  It’s basically an equation: cashews, liquid, salt and seasoning.  That liquid could be any type of milk, vegan or not, or you could use water; I promise it will taste just as creamy with water.  It’s amazing. Don’t ask questions.

liveseasoned_sp14_limedip-5
Continue reading

Winter Salad

Before we even get started, let me acknowledge that this salad won’t be for everyone. But, if you have a palette for a few strong flavors, then this is the perfect antidote to those slightly depressing and less-than-fresh produce shelves. Why? Because, as you’ll see, other than the lettuce, we rely on a few key canned ingredients to prepare this uber-delicious twist on the Ceasar salad.

liveseasoned_w2015_wintersalad1_wm

While this may be the simplest recipe we’ve ever published, don’t underestimate it’s quality. I realized we had to share the dish after Calder and I ate it at least a half dozen times over the course of a few weeks!

Ingredients

  • romaine lettuce
  • hearts of palm
  • artichoke hearts
  • black olives
  • anchovies
  • hard boiled eggs (approximately 1 per person or serving)
  • grated parmesan
  • Caesar dressing (we like this creamy one)

Preparation & Serving Suggestions

  • I make this as a large side salad for the two of us, and find that I only need about 1/3 of the can of artichoke hearts and hearts of palm and about a quarter of a can of olives, but you can easily adjust those amounts to suit your taste.
  • Since anchovies aren’t for everyone, they can easily be served on the side, which is what I also do with the egg since I eat them but Calder doesn’t.
  • Finally, we think it’s fun to grate the cheese directly over our servings, so I put that on the table with a grater.
  • And what else can I say about a salad? Add your dressing, give it a thorough toss, and enjoy!

liveseasoned_w2015_wintersalad2_wmSo easy. So good. So perfect for a meal between the many holiday indulgences that arise at this time of year! enjoy*

 

Crockpot Apple Butter

Apples are our ingredient of the season, so far we’ve covered a variety of baking and drinking recipes. Today it’s all about the condiment!

Have you tried apple butter yet? Apple butter is a more concentrated form of apple sauce, taking all of fall’s best flavors and turning them into the perfect little condiment. It was originally developed as a form of preserved apples that would last longer than apple sauce because of its higher sugar content. If you’ve never had it, it may be because it’s more of a regional food. Apple butter was developed in Germany and the Netherlands, making it a more popular condiment in regions of the US that were settled by people from those countries, particularly the Amish. If you haven’t had it, I encourage you to seek out a jar (or jump in with both feet and make our version below) ~ it’s soooooo good! Stumped on how to eat it? The spread is often eaten with bread, but I’ll share a few more fun ideas below.

I have to admit, two weeks ago when I was making this batch of apple butter, I was exhausted and little A was squawking because he wanted to go outside, making me question why I wasn’t just running to the store to pick up a commercial jar. But I quickly had a change of heart. Other than the hour of peeling and chopping, this butter required so little work, that I’m solidly convinced it’s worth the effort, especially since I can tailor the recipe to my wants, being sure to buy organic apples, lowering the sugar, and upping the spices. Plus, the concentrated apple and spice flavor is such a perfect condiment for the season, and that’s what we’re all about!

I have made apple butter many times, and never the exact same way, but every time it turns out delicious. I’ve made batches that started with 40 lbs of apples all the way down to this measly batch that started with 4.5 lbs. I’ve also made it in an electric roaster, an electric frying pan, and a crockpot. I’ve found the crockpot to be the easiest, but use what you have! That’s all to say – this particular condiment is so forgiving. As long as you start with a big pile of apples and allow them to cook down slowly with a touch of spices, liquid, and sugar, you’ll end up with something delicious. I promise.

liveseasoned_fall2014_applebutter2_wm

 Ingredients

Recipe makes approximately 5 cups of apple butter.
  • 4.5 pounds of McIntosh Apples, peeled, cored, and chopped
  • 1 cup brown sugar
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1.5 cups water (or you could substitute apple cider for half or all of the water)
liveseasoned_fall2014_applebutter3_wm

How-to

  • Mix all ingredients together in your slow cooker and put the lid on, but leave it slightly ajar to allow steam to escape.
  • Turn it on high for 3 hours, at the end of three hours give it a good stir and assess the pot. If there’s a lot of liquid, you could keep it on high for another couple of hours before turning it to low. If the apple butter is more concentrated, you can turn it to low immediately and let it cook for an additional 4-5 hours (or longer) until you reach your desired apple butter consistency. You can even remove the lid in the last few hours of cooking if you want to let more steam out, but as your butter nears the end, be careful to stir it and watch for any signs of burning (this is less of an issue if the lid is partially on, slowing the evaporation).
  • When your butter is done cooking, let it cool. I do this with the lid off to allow for that final dose of evaporation and concentration. Transfer it to a container and refrigerate.

Tips and Tricks

  • Use a wire whisk for all of your stirring. It’s a great way to break up the apples and get a smoother consistency than if you use a spoon.
  • If you have to leave the pot for while at work, just start with the crockpot on low for that time. Similarly, some people will start their butter at night and let it cook on low while they sleep. After 8 or so hours, give it a good stir and then you can always turn it up to high for a few hours if there’s still a bit of liquid in the pot (I’ve made apple butter while at work and it’s always turned out fine).
  • If you’re unsure about when it’s finished, you can scoop out a bit on a spoon and pour it onto a plate – if it holds its shape and doesn’t become a pool of liquid, then it may be done.
  • If you feel like the liquid is evaporating too fast and your apples aren’t cooking down and creating that caramelized brown color, then you can always add more liquid! This was the case for me when I was making big batches in the electric roaster, with such a large opening, it would let out a lot of steam (unless I had the lid positioned just right). Just add a cup at a time, stir it in well, and let the mixture continue to cook.
  • As I said, I’m prone to using less sugar and more spices than other recipes may call for. Feel free to adjust those levels as you see fit. There really is so much wiggle room ~ I’ve really never had a bad batch!
liveseasoned_fall2014_applebutter10_wm

Serving Suggestions

This batch made 5 cups of apple butter. We’re currently down to about 2.5 cups, so yes, we have plenty of serving suggestions!

  • As I mentioned, it’s common to spread apple butter on bread. As with my jam, I like to spread on a layer of butter first and then the apple butter. It’s particularly good on bagels.
  • A very common way to serve apple butter in Amish communities is with cottage cheese. This is one of my favorite ways to eat it (and Alex’s too!). If you’ve ever eaten at a salad bar in the area around Lancaster, PA, it’s very common to see cottage cheese and apple butter next to each other in the salad bar (and now you know why!).
  • Similar to cottage cheese, I like to stir some into plain yogurt.
  • Last weekend we added a spread of apple butter to our Saturday morning crepes with ham and cheddar cheese (Calder’s figured out a super easy way to use Bisquick for crepe-making, we’ll have to share the recipe soon!).
  • When we had some dinner guests last week, I added a ramekin of apple butter to the cheese plate. It was delicious spread on baguette with either brie or cheddar!
liveseasoned_fall2014_applebutter7_wm