I’ve been meaning to try buckwheat and finally found some in the grocery store. Buckwheat isn’t actually a wheat, but a seed. It’s known for its gluten-free properties, higher protein content compared to other grains, and amino acids. As is, buckwheat has an interesting crunch and an almost nutty flavor. I decided to try it for an oatmeal substitute and created Banana Cinnamon Buckwheat Porridge. By “grinding” buckwheat and adding in my caramelized banana trick, you have this thick, hearty porridge. The banana naturally sweetens as cinnamon adds an extra layer of flavor.
A breakfast just in time for the end of summer. These are the blueberries from my parent’s house in Maine. We have blueberry bushes in the backyard and I always associate picking them with mid to late August, nearing the end of summer. These blueberries tend to be a bit tart, so baking them seemed ideal. Last summer and this summer, I liked to meal prep my breakfast to give me more time to sleep and less time assembling and cooking in the mornings before work. Oatmeal bake has been a staple, topped with Greek yogurt and drizzled with maple syrup. I love using my Maine blueberries and the bright addition of citrus for Lemon Blueberry Oatmeal Bake.
I saw a recipe for fish, rice, and this herby sauce and I was intrigued. I love fresh herbs. They had a bright vibrancy and flavor to any dish. Also, just look at that color! I tend to gravitate toward basil and cilantro, sometimes mint, but usually not parsley, so I wanted to give this a try. Like a pesto, this Parsley Tahini Sauce is perfect for dipping or thin to make a sauce. The tahini is nutty and bitter balanced with the acidity of lime juice and the greenness from the parsley. We grilled shrimp and zucchini and the charred flavor from the grill perfectly balances with this vibrant, nutty, and sour sauce.
Since it’s been a chilly spring in Boston, we’ve been eating chili and cornbread. My grandparents lived in Belfast, Maine, and this recipe was my grandmother’s, which is why my family recipe is called Belfast Corn Muffins. They’re best served hot and right out of the oven. I made some tweaks by baking them directly in a cast iron skillet and drizzled honey on top, hence why I named these Skillet Honey Cornbread. With the summer upon us, these could be a staple for a barbecue, accompany the grill, or coming up for the Fourth. Honey highlights the natural sweetness and baking in a skillet gives it a crispier edge.
I love eggs, and I love any time that I have an excuse to eat eggs for dinner. Eggs, Chickpeas, & Prosciutto in a Creamy Tomato Sauce was the perfect impromptu dinner. Ted and I saw this recipe, while we had prosciutto and soppressata to use up from a local salumeria called Bricco in Boston’s North End. This seems like a fitting meal, as we leave the North End for the other side of the harbor in Charlestown. We ate this as a dinner, and I added more spices and red pepper for a quick. I cut the heavy cream in half and swapped for almond milk, again, because that’s what we have on hand in our fridge. Plus, almond milk is a bit healthier than heavy cream. Pair with this bread to soak up the juices and that runny yolk. Oh, and don’t be like me and only add 7 eggs; apparently I miscounted!
Do you ever make a recipe that you just want to eat and eat? That’s these White Chocolate Strawberry Blondies. They’re gooey, melt, rich, and sweet while using applesauce and almond butter for butter and also gluten-free. As I write about these blondies, I’m literally salivating thinking about eating one. They’re very tasty and the perfect spring or summer treat, packed with fresh strawberries and white chocolate chips.
This is just like my no-knead rosemary pumpkin bread; using a wet and sticky dough, there’s no kneading involved. Plus, if you use a Dutch oven, you have the crunchiest bread with such an even crust. I’ve been making this Dutch Oven Bread since last year, and feel like I finally have the proportions, timing, and variations down. Using all white flour, you get a light, airy, and fluffy bread–literally perfect for dunking in extra virgin olive oil with herbs or using for avocado toast. While whole wheat is still good, it’s a bit drier and denser than all white flour. I also enjoy the variation of olives or fresh herbs with minced garlic; the latter makes great bread for a grilled cheese with tomato soup.
I may be the only person enjoying April’s cold spell last month. It was a great time to meal prep lunch recipes for work and sample some hot soups. I quite enjoyed this take on a plant-based soup that with the addition of lentils, is packed with protein. Harissa adds a unique flavor and spice along with lemon, ginger, cumin, and turmeric. Using the Instant Pot, this Lemony Lentil & Butternut Squash Soup is rich and creamy without any added dairy and comes together quickly, easily cooking the carrots. squash, and lentils. It’s the soup you need when you’re looking forward to spring on a crisp day.
I love this recipe for Italian Meatball Stew over Smashed Potatoes. I haven’t had it in a few years, but this is one that my mom made regularly in the slow cooker. I decided to switch things up and use meatballs instead of chicken Italian sausage after spotting meatballs when doing a last-ditch quarantine preparedness run at Wegman’s. (Let me just interject that their prepared beef meatballs are mini and cute and delicious.) I made the potatoes extra creamy using mascarpone instead of EVOO. Using an Instant Pot allows for a much faster simmer compared to a stovetop or a slow cooker. This is quite aromatic and your kitchen will smell amazing during while cooking this stew, only adding to its maximum comfort level during this crazy self-quarantining and social distancing time. If you’re feeling industrious, trying making bread to pair!
Hearty veggie stew alert! If you haven’t figured out, I enjoy “cleaning out my fridge” and trying to use up every veggie–and sauce–possible. Harissa is a Northern African spicy chili pepper paste, consisting of mostly roasted red peppers. Depending on the style, some can be really mild or wildly spicy. If you use up any veggies in your fridge like onions, peppers, greens, and sweet potato with stuff in your pantry like a can of tomatoes or leftover grains and lentils, you can easily pull together a simple, hearty stew like Harissa Vegetable Soup. By using plant-based ingredients, it’s still high in protein. Plus, it’s a win-win for a deliciously health meal in exchange for cleaning out your fridge and pantry.