• Recipe

    Banana Bundt Cake

    Don’t let the sharp edges of this baby fool you. She is one soft and smooth lady. Delicate, like a flower. A banana scented flower. Is that real? Now, it is.

    This cake is like banana bread’s wifey. A little lighter made up of the same molecules, but just as fast. You can actually use this same batter for muffins (the kids!) and not skip a beat.

    Now, like every hot wifey, this baby needs some bling. Enter maple glaze. OOOOOOh yeah!

    Recipe for Banana Bundt Cake with Maple Glaze

    2 1/2 cups flour
    2 tablespoons baking powder
    pinch of salt
    1/2 cup unsalted butter
    2 cups white sugar
    1/4 cup maple syrup
    2 eggs
    2 tablespoons vanilla extract
    4 ripe bananas, mashed
    2/3 cup buttermilk
    1/2 cup chopped walnuts

    Glaze:

    1/2 cup powdered sugar
    1 tablespoon maple syrup
    whisk together with a fork to combine

    For the cake:

    Combine flour, baking powder, and salt in medium bowl and set aside. Beat butter and sugar until fluffy, slowly adding in the maple syrup and vanilla. Add eggs one at a time until thoroughly mixed. Add in bananas until they are nice and smashed! Alternate in buttermilk and flour mixture, ending with the flour. Gently fold in the walnuts. Pour into a greased bundt pan and bake at 350F for about 45 minutes, or until toothpick comes clean.

    Once the cake has cooled mostly, invert it onto a plate and drizzle with maple glaze. And. AND. Don’t forget to treat it like a lady.…

  • Recipe

    Kohlrabi Fries

    So, remember how I was at a total loss on what to do with this kohlrabi I inherited? Well, with a little research and chili powder, I did something that’s totally confusing my guilt meter. I made this vegetable into the crispiest oven fries ever.

    Yep. This cabbage guy = french fries. I know.

    I am a super fan of oven baked sweet potato fries and always try to persuade myself that they are better for you than regular fries. I know that they are, sort of… but, I’m not completely convinced. THIS gets me.

    Recipe for Kohlrabi Fries

    1 large kohlrabi (you can find these easily at the grocery store, I promise!)
    1/2 tsp sea salt
    1 tablespoon vegetable oil
    1/4 tsp chili powder
    dash of black pepper

    Preheat oven to 425F. Peel the leaves off your kohlrabi, wash, and cut into small, fry-sized wedges. Toss with rest of ingredients and bake for 40-50 minutes, or until very golden brown and crispy.

    Serve with spicy ketchup or a herb yogurt dressing. YOU’RE WELCOME!…

  • Recipe

    Chipotle Pumpkin Soup

    So, now we’ve got a ton of pumpkin puree. What are we gonna do? Ya gotta use it or lose it! Seriously, that much is gonna get nasty in your fridge if you don’t get on it sooner or later.

    If you think all you can do with pumpkin puree is make a pie (awesome, but snooze fest for the sake of this blog), you’re wrong! We made an amazing chipotle pumpkin soup that is smoky and spicy AND sweet. A winner combination, if you ask me.

    Recipe for Chipotle Pumpkin Soup

    • 2 cloves of garlic, minced
    • 1 small yellow onion, diced
    • 2 chiles in adobo, roughly chopped
    • 1 tablespoon cumin
    • 5 cups pumpkin puree
    • 2 cups vegetable stock
    • 1 cup heavy cream
    • nonfat yogurt (or sour cream) for serving

    Sautee garlic and onion in bottom of a large soup pot until softened and fragrant. Add chiles and cumin and toss to combine. Add puree, stock, and cream and blend with immersion blender (or transfer to a regular blender in batches and then back into the pot). Cover and let simmer on low for twenty minutes or so before scooping into dishes and serving with a drizzle of yogurt.

    Are you daring enough to eat this spicy pumpkin recipe?? Come on, you know you are.…

  • Recipe

    Chicken Apple Walnut Ravioli

    With the weather getting colder and my sniffles getting sniffly-er, it seems all I want to do is spend time over the stove. Maybe it’s the radiating warmth, or possibly my body trying to nourish itself, that keeps me making hearty meals. Regardless, this beautiful recipe was born last night.

    Chicken, Apple, and Walnut Ravioli in a Brown Butter Cream Sauce.

    I know, a mouthful. But, I promise you- that is one happy mouth.

    Recipe for Chicken Apple Walnut Ravioli in Brown Butter Cream Sauce
    1 recipe fresh pasta via food and wine

    for filling

    • 3 medium apples, diced
    • 1 lb ground chicken
    • 1/2 cup chopped walnuts
    • 3 tablespoons fresh, chopped sage

    for sauce

    • 1/2 cup unsalted butter (or use salted and omit to add later)
    • 1/2 cup cream

    Extras

    • 1 cup shredded Parmigiano Reggiano
    • lemon wedges, for garnish

    Filling:

    Sautee apples in the large skillet over medium heat. When softened, add chicken. Once the chicken is cooked thoroughly, add walnuts and sage. Toss and keep on heat for another few minutes to release oils in nuts and aroma of sage. Season with salt and pepper to taste.

    Assembly:

    Scoop tablespoon sized portions of filling into thinly rolled pasta dough. If using a kitchen-aid pasta attachment, take the dough to the smallest setting. Cover with another sheet of dough and press around filling pockets with fingers to secure. Toss into boiling water 2 or 3 at a time until ravioli float. Transfer to bowl and cover until all are done.

    Sauce:

    While ravioli are cooking, make your sauce. Simply melt the butter in a small saucepan or skillet over medium heat. When butter is browned and smelling sweet, turn off heat and slowly add the cream and whisk until combined.

    Pour sauce over ravioli and top with a generous pinch of parm and a lemon wedge to brighten up all of the rich flavors.

    Doesn’t that just look like it could cure a cold?…

  • Recipe

    White Chicken Chili

    While I hate hype, I do love fall. I am just as guilty as all the other suckers who squeal when they put on that first sweater and sip a warm latte on a cold morning. It’s a wonderful feeling and I can’t deny it.

    A wise friend once told me that things were cliche for a reason. As my fall-birthday-sister, with whom I sadly will not be celebrating this year, I knew she was right and go back to this when I find myself fed up with other’s cliche-ness. Instead, I try to embrace the natural good feelings that we all get and come to terms with the fact that just because everyone else feels one way, doesn’t mean I need to feel the opposite.

    ESPECIALLY WHEN IT COMES TO FALL!!!

    Beautiful colored leaves, boots, layers, flannel sheets, hiking in hoodies, whiskey beverages, and chai! Anyone who doesn’t like SOMETHING on this list is lying… or very hot in nature and might not enjoy extra-warming things.

    AND of course, you can’t forget the doozie. It may be last, but it is certainly not least.

    Chili.

    Good, hearty, nourishing, warm chili. This chili recipe is something a little different. It’s a white chili with chicken and poblano peppers. It is one of the best I have made and also one with the fewest amount of ingredients, which is something I strive for. No need to make things more complicated than they need to be.

    Recipe for White Chicken Chili

    • 2 cloves of garlic, minced
    • 1/2 yellow onion, diced
    • 2 large poblano peppers, diced
    • 2 jalapenos, diced
    • 1 lb ground chicken
    • 2 cup chicken stock
    • 3 cans navy beans
    • 2 cups Monterey jack cheese, shredded

    Sautee garlic and onion in large stock pot until fragrant. Add chopped poblanos and jalapenos, remove seeds if you want things less spicy. When peppers begin to soften, add chicken and cook until there is no pink.

    Add chicken stock and beans and turn stove down to low. Let simmer on stove for a minimum of 1 hour. Add cheese and enjoy!

    *Like most, this chili gets better and better the longer it sits. Time and patience pay off, grasshopper!

    What are your favorite comfort foods for cold weather??…

  • Recipe

    Pumpkin Layer Cake

    You know what’s really cool? Putting vegetables in desserts. Treat yourself and your family this weekend and whip up this super easy pumpkin cake.

    Recipe for Pumpkin Layer Cake

    • 2 cups sugar
    • 1 cup butter, melted
    • 4 large eggs
    • 2 cups flour
    • 2 tsp baking soda
    • 2 tsp ground cinnamon
    • 1/2 tsp ground ginger
    • 1/2 tsp salt
    • 1 tsp baking powder
    • 2 cups pumpkin puree

    Recipe for Cream Cheese Frosting

    • 1/2 cup butter, softened
    • 8 oz cream cheese
    • 1 lb powdered sugar
    • 2 tbsp vanilla extract.

    Whisk together sugar and butter with bread. Add eggs one at a time and whisk until smooth. In a separate bowl, mix flour, baking soda, cinnamon, ginger, salt, and baking powder. In three additions, add to wet mixture, mixing well between each addition. Finish by folding in pumpkin puree.

    Pour batter into two 9in round cake pans and bake at 350F for about 40 minutes.

    Let cool, remove, and ice with cream cheese frosting.

    Directions for Cream Cheese Frosting

    Beat butter and cream cheese together until smooth. Slowly add sugar and vanilla extract and beat until desired consistency and sweetness.…

  • Recipe

    Bacon Fig Pizza

    nana nana ni na naaaa. What? I heard Will Smith is making a comeback.

    anyway…

    A friend gave me these figs at work (hi Jeremy!) and I knew exactly what I wanted to do with them. I once heard a recipe for bacon figs and thought they would be great on some pizza.

    I just roughly cut up about half a pound of bacon and fried it up. When it was basically done, I drained most of the grease, tossed in some halved figs and tossed ’em around for a few minutes, smashing them up with the back of my spatula.

    While this was going on, I had the pizza dough doing its thing in the oven. When it was a light golden brown, I took it out and topped it with the bacon and figs, and few leaves of spinach, about a quarter of a red onion, half a can of diced tomatoes, and plenty of goat cheese. I popped that baby in the oven for an about 10 more minutes and voila. figgy pudding pizza.

    what do you do with figs?…

  • Recipe

    Simple Cinnamon Apple Sauce

    This healthy little recipe for one is perfect for a midday snack. All you need is two apples and some cinnamon and you’ve got the best applesauce of your life. Added bonus? No extra preservatives, sugars, corn syrups, yellow #5 (you get the picture) AND cinnamon is a natural metabolism booster. Keep your life and snacks simple and your body will thank you.

    Recipe for Simple Cinnamon Applesauce

    • 2 apples (any variety, I used Fuji)
    • 1/2 cup water
    • 1 tablespoon cinnamon

    Cut up your apples into smallish pieces. The smaller the pieces, the faster they will soften.

    Add them to a small saucepan with water and cook on medium heat. When apples begin to soften, add cinnamon and cook until apples are smashable with the back of a rubber spatula.

    Mash up until desired thickness. I kept mine a little chunky. If this isn’t sweet enough for you or your little one, add a teaspoon or so of brown sugar!

    Did you know that applesauce was this easy to make?…

  • Recipe

    Asian Chicken Lettuce Wraps

    It’s easy to get into food ruts. Most people have a rotation of about 10 faves they make for dinner and hardly branch out. It can be hard, I mean… you know what you like and you know what works. Sometimes you’re just too busy or tired to try a whole new recipe that may or may not work or live up to your taste buds wants and needs. One of our favorites is making Asian lettuce wraps. While we don’t do it that often, whenever we remember them we curse ourselves forever forgetting to keep them in the mix.

    These are great for a light dinner or for appetizers for a party. Just make sure to make a lot of extras. They go fast and you WILL want some for lunch the next day. Trust me.

    Asian Lettuce Wraps:

    1 lb ground chicken or pork (or crumbled tofu?)
    3 or 4 carrots, shredded
    1 large clove of garlic, minced
    1 cup of bean sprouts
    2 tbsp fish sauce
    a few splashes of soy sauce
    1 tsp crushed chili peppers

    Combine all of the ingredients and let sit for a few minutes. In the meantime, heat a tablespoon or so of canola oil in the wok or non-stick skillet, medium-high heat. In a few batches, stir-fry the mixture until cooked throughout and transfer to serving bowl.

    Serve with lettuce leaves. We used hearts of romaine here, but Boston lettuce or even ahead of iceberg works great, too.

    Spoon mixture into lettuce and wrap like a little Asian baby burrito.…