Category Archives: recipe

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Put a Peanut On It

recipe - vegetarian

Dry Roasted Peanuts were my Dad’s favorite snack, and I can see why – everything it touches turns to magic!
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Sprinkled on PB&J Banana Oatmeal (above) and Egg White Fried Rice (below)…

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…on top of these Blondies

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…and in noodles!  These were the delectable Sapp Coffee Shop Jade Noodles seen in my most recent BuzzFeed Video.

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Mark my words – peanuts are going to be the new egg!  Apologies to those with allergies, like my nephew Isaac.

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Recipe: The Best Bacon and Eggs Ever

breakfast - brunch - recipe

The best?  YES, the best.  After eating this bacon…

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…and these eggs at Project Breakfast LA, I had to know HOW.

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Sarah was kind enough to share!  First, the bacon:

  • Source the best quality bacon you can find. (This was Peads and Barnetts Heritage Pork Bacon.)
  • Melt down the Maple + Black Pepper Caramels from Quin Candy in a small pot on the stovetop.  Once you have the caramel in liquid form, set aside.
  • Lay the bacon on a lined sheet tray in a single layer.  Place in a preheated 400 degree oven.
  • Cook the bacon about halfway through, then pull it out and add some of the now rendered hot bacon fat into the pan, with the caramel.
  • Brush the bacon with the bacon fat / caramel mixture (just like you are basting it), then finish cooking in the oven.
  • Let cool for a few minutes before enjoying.

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Next up, the Baked Eggs, which can be done with any vegetable combo you like.

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  • Caramelize leeks and shallots as the base, then added them to Kale, Mushrooms, Delicata Squash and Cherry Tomatoes.
  • Roast the vegetables (tossed in olive oil and salt and pepper) about 80% of the way to finished.
  • Crack eggs over them and add cheese of your choice (this was Drake Family Farms Chèvre).
  • Finish baking in oven at 400 for 10-12 min (for softer set eggs). Enjoy!

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Thank you Sarah, not only for feeding me one of the best brunches ever, but sharing your talents.  Check out more food and fun on her blog, La Femme Epicure (or just hire her to cook for you).

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Stuffing Soup

recipe - soup/stew - vegetarian

Who has leftover Stuffing Mix?

When you google “Stuffing Soup” – you’ll find plenty of recipes using leftover stuffing…

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…but none “from scratch!”  This soup was the result of a craving for stuffing, but also a desire to not have an entire pan of it sitting in my fridge.

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Soup, though, I can handle soup.

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The best part of this – you can use extra stuffing bits as “croutons!”  It tastes even better the next day, too.

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(Gluten-Free and Martha-Approved, this is not.)

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Stuffing Soup (serves 6)

Ingredients

  • 1 TB Coconut Oil
  • 1 small onion
  • 8 oz white button mushrooms, chopped
  • 2 cups herb stuffing mix
  • 4 cups kale
  • 4 cups vegetable stock
  • 4 cups water
  • Salt and Pepper to taste

Instructions

In a large pot, melt the coconut oil. Add the onions and cook til wilted, then add mushrooms. Cook for about 5 minutes over medium high heat, until browned.

Pour in stuffing mix, veggie stock, and water. Stir. Add Kale, seasoning with salt and pepper. Wilt the greens down, then bring to a boil and serve with extra stuffing bits on top as “croutons.”

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