In elementary school, Tuesdays and Thursdays were THE best lunch days because I was able to indulge in fast food (just a little bit), Doritos and chocolate chip cookies instead of my usual boring PB&J with pretzels. Food that I really didn’t eat too often at home.
We would line up by class to pick up our one Taco Bell taco or McDonald’s hamburger and had the option to purchase a bag of chips for $0.25 or a cookies for five cent a piece. With only a quarter in my pocket, the big dilemma was choosing the bag of chips or five (whole) cookies. Life decisions for a third-grader. If I chose the chips, I had to do it quickly because the good ones like the Doritos, Lay’s or white cheddar popcorn were always sold out first, leaving only the Salt & Vinegar flavor. Ew. No thank you. It was the vinegar smell that completely turned me off and lingered in my nostrils if anyone even opened a bag.
Continue reading “Salt & Vinegar Roasted Potatoes with Chimichurri”
I’ve used kale before in my smoothies but more times than not, I ended up with a brown-green, salad-tasting smoothie. As a smoothie-making novice at the time, I had my greens-to-fruit proportions all wrong and was trying to blend kale with a regular blender. Continue reading “Winter Green Citrus Smoothie”
The first batch of these little muffins disappeared within a day. True story. What kept us coming back for more was their secret ingredient- ricotta cheese. Ricotta has a neutral flavor which is perfect for both sweet and savory recipes and here it just lends moisture and keeps the muffins’ texture airy and light. Continue reading “Meyer Lemon-Vanilla Mini Muffins”
Roasted, mixed nuts are one of my favorite, favorite homemade snacks. Reason being is that they are completely customizable, free from preservatives or any unnatural ingredients and a great substitute for the chips we normally have lingering in our pantry.
Continue reading “Sweet & Spicy Mixed Nuts”
If you’ve never heard of Hawaij (“huh-why-edge”), that’s ok because I certainly hadn’t either until I stumbled across it on Molly Yeh’s blog where she presented us with some hawaij-coffee donuts. What? Needless to say, I was intrigued! I’m all for incorporating new spices into my dishes and this one sounded like a winner, mostly because it’s used with coffee. Because right now coffee is everything. It turns out there are two versions of hawaij, a Yemeni spice blend, that are used in both coffee and soups. Here we use the coffee blend where ground cardamom and ginger are the stars of the show, followed by a mixture of nutmeg, cloves and cinnamon. Sometimes anise and fennel seeds are included but I opted to skip them. Add a pinch or two of the spice to your coffee grounds and boom…you have a better-than-Starbucks holiday brew. Not only can you add Hawaij to your coffee, but now you can also add your Hawaij-spiced coffee to cookies! Double win!
Continue reading “Hawaij-Coffee Snickerdoodles”