Salt & Vinegar Roasted Potatoes with Chimichurri

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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.

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Winter Green Citrus Smoothie

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”

Meyer Lemon-Vanilla Mini Muffins

 

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”

Sweet & Spicy Mixed Nuts

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.

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Hawaij-Coffee Snickerdoodles

 

Snickerdoodles 5

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!

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