Monday, March 9, 2015

Two Healthy Pancakes

Three Ingredient Greek Yogurt Pancakes
Peanut Buttee and Banana Pancakess

Tuesday, January 20, 2015

Friday, December 26, 2014

Lamb, Couscous, and Broccolini

For Christmas dinner I made a combination of favorite recipes and new, improvised ideas. I had found a great persimmon salad recipe, but since there were no persimmons to be found I adapted the salad to a winter citrus salad with fennel, red onions, radishes, butter lettuce, goat cheese, and pistachios. For the main course I made Ina Garten's rack of lamb persillade, with roasted broccolini, and saffron couscous with scallions and pine nuts. Dessert was brown butter blondies with chocolate chips and vanilla ice cream. 

Herb baked eggs for breakfast 

Old fashioned

Monday, December 15, 2014

Cinnamon Sugar Almonds

If you make one thing this holiday season, it should be candied almonds. I made these cinnamon sugar candied almonds as a gift, and you should too, because they are incredibly easy and delicious. As my roommate put it, "They should make a candle that smells like that!" The recipe is so simple, and easily adaptable to any flavors you like.

Cinnamon Sugar and Allspice Candied Almonds
Makes 12 ounces

12 oz raw almonds
1/2 c sugar
1/8 c water
1/2 tbsp cinnamon
1/2 tsp allspice

1. In a pot combine water and sugar, and heat on medium-high heat until dissolved.
2. Add spices, then almonds. Stir to coat completely
3. Keep stirring until sugar crystalizes (about 5-8 minutes). Make sure to keep stirring or the almonds will get stuck.
4. Remove from heat and put almonds on parchment or wax paper to cool.