Shanah tovah, friends! We kicked off the new year by making not one, but two, of Smitten Kitchen's apple and honey challah (one to keep, the second for P1 to take to daycare to share with her friends and teachers. She was super resistant to the sharing bit until she saw how much challah we got to keep at home - these make big loaves). It was ambitious, but reminded me of just how awesome fresh homemade challah is.
These scones are a perfect grab and go breakfast for a busy weekday morning (aka, back to school time! Or pretty much every day around here). They're healthy and yummy and easy to whip up - I find myself baking a batch almost every other week. I make them so often that now I just keep most of the ingredients on hand (it's mostly pantry staples anyway).
Happy Labor Day, y'all! Grateful for this extra day off, even as we spend it cooped up inside, potty training a toddler who keeps expressing sadness at losing her diapers. Sigh. Hopefully your plans involved more fun and fewer arguments. If you're still trying to think of what to bring to your potluck/BBQ/picnic, I've rounded up some of our favorites from the archives and around the web. And if you have any potty training tips, please share them in the comments below!
This started when I went to the grocery store and saw a pile of perfect blueberries and brought home two pints, thinking I would make this (which I've made before, and is excellent, a popular dessert for company that will leave you with sufficient leftovers, and you really ought to try it sometime).
But then there was dinner to make, children to feed, dishes to wash, floors to clean of the afore-mentioned dinner spilled all over, bedtimes to oversee - well, you can see why, after all that, I wasn't in the mood to futz about with crumb toppings or anything more complicated than a basic measure, mix, bake situation.
This pasta dish is the best of the farmer's market right now in one bowl. It's loaded with veggies without feeling virtuous, and packed with bright, creamy flavor thanks to plenty of fresh goat cheese, summery herbs, and sunny lemon zest. It comes together quickly, and without too much attention (basically, chop veggies and add to pan, stirring occasionally) so it's perfect for a weeknight dinner, and it makes a ton, so it's great for a crowd.
I was looking for a way to use up some buttermilk that had been lingering in the fridge, and came up with this sort-of-a-riff on tzatziki sauce (just minus the cucumber), and ever since I haven't been able to stop thinking about it, talking about it, or eating it. And again, this isn't a recipe so much a throw-stuff-in-the-food-processor, adjust-seasonings-to-taste sort of thing, but hopefully this can serve as some inspiration because this sauce is magical.
And while it's sometimes hard enough just to get the "real food" on the table (your proteins, veggies, and what have yous - you know, the stuff with the nutrition and calories you need to survive), such that expending time and energy on making a sauce that just goes on top of the other stuff you have to make - well, I get not wanting to take that extra step. But I'll also say that this is so quick to make, and goes with so many things, and you can keep it in your fridge for a couple of days and use it to zhush up all kinds of meals, taking any boring old meal that's been slapped together up a couple notches into the kind of meal that you are excited to sit down and eat (see also: how to transform a sad desk lunch into a happy desk lunch).
I've become a little obsessed lately with chia pudding, which is suprising after I bought some a few years ago, tasted it, and promptly discarded it, the texture too much like snot.
But I was at our local health food store picking up lunch a few weeks ago and wanted a little snacky something, something sweet-adjacent, and found some coconut chia seed pudding and decided to give it another try, and I'm so glad that I did.
My tasty snack ended up also being super filling, which was great, because I feel like I'm constantly hungry at work. So I started looking up recipes and it turns out that it's super easy to make at home (and a great activity for little helpers to participate in).
After the success of last week's sake-glazed salmon, I wanted to try my hand at another marinade, this time heading south of the border for some inspiration. Just an hour or so of sitting in a marinade, even one that took mere minutes and a handful of ingredients to prepare, makes for a big flavor payoff.
To make the marinade, combine:
*1/2 tsp dried oregano
*1/4 - 1/2 tsp dried chili powder (I used 1/2 tsp and did not find it too spicy)
*One scallion, chopped
*3 garlic cloves, roughly minced
*Juice of 1/2 lime
*1/2 cup roughly chopped cilantro
*1/2 cup olive oil
Salt and pepper your fish - I used about 1 1/4 lbs of cod - and then let sit in the marinade in the fridge for one hour.
When you're ready to cook, heat two tablespoons of olive oil in a pan and then pan fry, 3-4 minutes per side or until cooked through.
You can serve as is, or scoop into tortillas (we used corn ones, warmed over the stove for a few seconds on each side), and topped with: red cabbage, cilantro, scallions, avocado and lime juice.
This is one of my new favorites: it is so, so easy to make, it's absolutely delicious, and it's good for you too. Full of omega-3s and low in mercury, salmon is also a sustainable choice if you buy wild-caught from Alaska or Washington State. I usually don't mess around with salmon too much - it's plenty flavorful on its own - but I wanted to step my game up a bit and this marinade, adapted from simplyrecipes.com, comes together in seconds with a big flavor payoff.
*Or, Reasons I Need A Waffle-Maker