Thursday, May 22, 2014


Where the hell have I been?! Long story short, I installed some new virus protection software on my computer and somehow lost EVERYTHING on my computer - photos, recipes...everything. So devastating. After many attempts to retrieve my information, I am giving in and starting from scratch.

So please bear with me as I get back up and running. In the meantime, check out this amazing tabbouleh recipe on one of my favorite blogs, Thug Kitchen.

Friday, February 7, 2014

Chickpea and Sweet Potato Stew

With this winter being dominated by blizzards and single digit temperatures, hubby and I have been craving warm and hearty meals to stave off the bitter cold. So we turned to the most hearty items in our pantry; sweet potatoes, chickpeas, and carrots.

Once we made this stew we could not stop eating it. We started making variations and ultimately had this for lunch and/or dinner 5 times in one week. It is so versatile. You could probably make hundreds of variations on this stew and never get tired of it. So get started!

In a large pot, heat oil. Saute garlic and onion until soft. Add turmeric, paprika, cumin, coriander, cinnamon, and ginger and cook about 1 minute. Add tomatoes and chicken stock and bring to a boil. Add sweet potatoes, carrots, and chickpeas and simmer for 35 minutes. Stir in kale and remover from heat. Cover and allow to rest for 5 minutes. Serve with couscous and garnish with cilantro and greek yogurt.  It's time to eat!

Wednesday, January 29, 2014

The End of Boring Breakfast

I'm not a regular at Williams-Sonoma but I bought something there recently and now I am getting catalogs. That's all good with me. It's nice to look through and dream of a day when I can spend $25 on a spoon and not feel bad about it. (That day will never happen.)

However, one of these catalogs featured their winter mail order treats and sitting there taunting my tastebuds was a perfect waffle topped with bacon and caramelized apples. And I died. Naturally, I had to make it. My stomach would not let me move on with my life until I tried it.

And once I tried it, I could not believe I had been eating REGULAR waffles my whole life. My whole damn life!

Now, theirs may look prettier than mine, but I'm sure mine is better - right? I made my favorite rice waffles, threw the apples in a skillet with 2 tbsp of butter and 1 tbsp brown sugar, and made some bacon. Then I made a waffle ladder to heaven and my life was changed forever. Go try this right now. It's time to eat!

Saturday, January 25, 2014

Lamb Flatbread with Pine Nuts

Every year my husband and I buy ourselves some new cookbooks at Christmas. This year we bought The Big Book of Breakfast and Jerusalem. While The Big Book of Breakfast is delightful and has some great ideas to spice up your breakfast routine, Jerusalem blows it away.

Written by two men from different parts of the city, Jerusalem is packed with lovely stories, rich history, and stunning photos. In fact, the first time I cracked it open I sat and read it like a normal book. It is full of colorful stories that provide a peek into two very different cultures and all of the ways those cultures combine in a kaleidoscope of culinary joy.

It was impossibly difficult to choose which recipe to try first. So I just chose based on what ingredients were readily available. The great thing is that so many of the ingredients were already in my pantry - chickpeas, paprika, couscous. Once I got started, inspiration swept through me. The flavors and textures were just fantastic.

Now my goal is to make every recipe in this book before the year is over (it's a big book). This recipe is a variation on the Stuffed Eggplant recipe in the book. We didn't have eggplant but we did have some delicious flatbread. We made the stuffing, with a few little tweaks, and piled it on top of the flatbread which had been smeared with tahini. I served it with some chopped cucumber that I tossed with a little salt, lemon and parsley. I could eat this every day. Seriously.

In a large, deep skillet heat oil and saute onion, garlic, a pinch of salt, cumin, paprika, and cinnamon until onion is soft and spices are fragrant. Add lamb, parsley, tomato paste, pine nuts, lemon juice and sugar. Cook until lamb is browned. Serve on flatbread with tahini. You could also add some rice or couscous for some extra texture.

Sunday, October 6, 2013

Lumberjack Cake

I saw this recipe in a magazine a couple of years ago and I ripped it out and have magically held onto it all this time. (If you know how many places I've lived, you know that this is a miracle.)

I have tried to figure out why they call it Lumberjack Cake. No one in the world seems to know. No one. So I'm just going to assume that its called Lumberjack Cake because lumberjacks really like delicious foods and this cake is a heavenly piece of gooey perfection. Richard is, apparently, not a lumberjack. He thought this cake was a little too gooey. But I think if you love German Chocolate cake, then you'll love this. Coconutty, gooey tastiness.

A disclaimer: I was not trying to be all Betty Crocker by grating fresh coconut. I would have gone straight for the bagged, shredded coconut but the store was out. However, a very helpful clerk told me "Why don't you grate it yourself? We got fresh coconut." As if that's just something you do every day. 

1 cup chopped, pitted dates
1 tsp baking soda
1 1/4 cups all purpose flour
3/4 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1 1/4 cups granulated sugar
1 egg
1 tsp. vanilla extract (I substituted coffee liquer and it was great!)
1 apple, peeled, cored, diced
1/2 cup shredded coconut

Preheat oven to 350 degrees. Grease a 9 inch springform pan; line the bottom with parchment paper.

In a small saucepan bring dates and 1 cup of water to a boil. Stir in baking soda; set aside and allow to cool.

In a small bowl, stir together flour, baking powder, salt.

In a large bowl or standing mixer, beat butter, sugar, egg and vanilla on medium speed . Slowly beat in date mixture until combined. Add flour mixture gradually until just combined.

Gently fold in apple and coconut.

Spread mixture evenly into prepared pan. Bake for 45-50 minutes or until wooden toothpick inserted in center comes out clean.

Cool on wire rack. Gently remove sides of pan and then parchment paper.