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Recipe: Apple Oatmeal Crumble

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A couple weeks ago, I signed up for a produce delivery service with Winder Farms. We had a positive experience with New Roots Organics in Seattle and so I thought I’d give this one a try. In our introductory box, we received several Granny Smith apples. They’re a bit tart for me to eat as a snack but I heard they were delicious in baking. Off I went in search for a crumble recipe using apples and oatmeal (sounded like a good idea). There’s something about crumbles that I find so warm and comforting. You can hardly mess with it and it’s the perfect way to begin the fall season. Here was one from my favorite recipe site, Allrecipes, that turned out so well. It was simple to make and great as a dessert with a dab of vanilla ice cream, or even as an indulgent breakfast.

I love fall!

"Breakfast"

“Breakfast”

Apple Crisp with Oat Topping
Prep Time: 20 Minutes
Cook Time: 40 Minutes

Ready In: 1 Hour
Servings: 4

Ingredients:
6 apples – peeled, cored, and sliced
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1 cup brown sugar

3/4 cup old-fashioned oats
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup cold butter
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Toss apples with white sugar and 1/2 teaspoon cinnamon in a medium bowl to coat; pour into a 9-inch square baking dish.
3. Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs; spread over the apples to the edges of the baking dish. Pat the topping gently until even.
4. Bake in preheated oven until golden brown and sides are bubbling, about 40 minutes.

Recipe: Summer Gazpacho

The DL Co-bloggers!

Last weekend, something exciting happened which occurs only once in a blue moon. The DL co-bloggers were reunited for a few short hours! Missy, CJ and their cutie Nola stopped in Salt Lake for the night on their way to Wisconsin. We were so excited to meet up with them for dinner. After all, it’s been over two years since Missy and I last saw each other when she and CJ were visiting Seattle. Coincidentally, it was also when they broke the news that they were expecting with Nola. 🙂 How time flies. (if I had a nickel every time I wrote that..)

We met at the Dodo, which is a few blocks from our house. It was as if the last two years hadn’t passed and we were able to pick up right where we left off. Except now we have little ones! Watching our husbands be fathers to their little girls was both fun and endearing. It’s funny how much more “active” dinners out are when wrangling kids at the table. Gone are the days of leisurely meals for now, but I wouldn’t have it any other way. Parenthood is certainly a game-changer.

Toto, we’re not in Seattle anymore. Summer in Utah is H-O-T.  We sat outside on the patio in 90 degree plus heat and honestly, the only thing that sounded good to me was something chilled. The restaurant had gazpacho on the menu and I gave it a try. It was refreshing, the perfect dish to eat in the heat. I went home and immediately made plans to try making it this week. After a few online searches, I found Ina Garten’s recipe for gazpacho which of course was simple, elegant and delicious. The only tweaks I made were to add chopped shrimp and chunks of avocado in the end to make it more of a meal (how the restaurant served theirs.) I also added a squeeze of lime to brighten the flavors. It was a great way to use the yummy summer tomatoes out now and it tasted even better the following day. I now have lunch for the rest of the week. Extra points for it being healthy too.

Chopped!

Chopped!

photo 4

Gazpacho
Recipe from the Barefoot Contessa Cookbook, 1999
Ingredients
1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
Directions
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
*My note: I added chopped avocado and cooked shrimp in the end to make it more of a meal. I also recommend a squeeze of lime!

 

Surfacing

Ara, 1 month

Ara, 1 month

She’s napping! Which means I’ve been wandering around the house trying to remember the things I need to get done, like folding laundry, starting dinner, clearing out the dishwasher, tidying up the living room because it looks like a bomb hit it, paying bills, petting the dog because the poor guy has been admittedly neglected lately, etc.

Most of the time though during these periods when I MEAN to be productive, I’m really trying to sneak a nap in while she’s napping, or checking my phone and posting the latest photo of her on Instagram because I’ve become one of those parents. Sorry for inundating our followers, I don’t know if that’s going to stop anytime soon, we’re long distance from most of our loved ones, the grandparents love seeing daily photos of her and that’s my excuse.

Missy has been sharing all these great posts about her travels, crafting, and recipes! Unfortunately, my life isn’t very varied these days, although we are slowly coming out of the newborn fog and finding our footing again with each day. Because Ara will not be getting her first round of vaccines until the end of May, I’ve been afraid to take her out, what with all the news about the measles and whooping cough outbreaks here but I’ve realized that that’s ridiculous and I’m only driving myself crazy staying inside. Plus, Nick has been on this difficult rotation and has been coming home in the late evenings so it’s just us girls most days. We’ve been slowly venturing out beyond walks in the neighborhood, and are making an effort to see friends, receive visitors, and go on more outings to various parent groups or baby activities. Small steps! While the days seem long, the first five weeks have whizzed by and it’s nice to be regaining our balance again.

Nick’s mom sent us the journal she kept after Nick was born and I’ve loved going through each entry to catch a glimpse of his early days and read how he grew in that first year. This journal has inspired me to keep my own for Ara, so hopefully one day she could read it and see what her life was like in the beginning. It’s nothing fancy, I try to jot down observations each week of what she’s currently doing- (You have started to track us with your eyes and now turn your head in the direction of my voice! You have started to coo and smile! You love being changed but hate baths!)

I’ve been writing these notes on my phone since it’s easier to access than my laptop these days and have been looking for a service online where I can upload the entries and photos and eventually print out a baby book. Ah technology! Got to love it. I think I’ve found an online baby journal that fits the bill- Kidmondo, which has been featured on the BBC, NY Times, UrbanBaby, Kiwi, and Mashable among others. I’ve just started using it but will let you know my thoughts as we go further down the line.

As for a keepsake baby journal for footprints, mementos, documenting milestones, I was kind of aghast by the limited choices out there (pastel-colored, cartoon-y books anyone? Carter’s, I’m looking at you) and was so happy to find in a local card shop this journal, printed by Compendium, that strikes the right balance of sweetness without being too precious. There are pages where both mom and dad can write a letter to their baby, document the first year, hopes for the future, and an area where you can write down what was happening in the world at that time (big item in the news, latest inventions, our current favorite songs and TV shows, price of a stamp, loaf of bread, movie ticket). Nice, huh?

So that is what is going on now. I’m amazed she slept long enough for me to write this. Hopefully I’ll be able to post again soon. It’s a sunny day so we’re off for a walk with the dog!

p.s. Here’s a great recipes for this quinoa salad I’ve been loving lately. It is from our local natural market, PCC, which has an amazing deli section. I can eat this salad every day. Add chicken to make it more of a meal if you’d like.

PCC Sesame Quinoa with Edamame

Serves: 16 side portions

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This recipe makes a party-size batch: about 16 side portions. You may cut it in half for a family meal or just enjoy the leftovers.

Ingredients

  • 1/2 ounce arame seaweed
  • 2 cups quinoa
  • 1 pound frozen edamame (soybeans)
  • 2 tablespoons black sesame seeds
  • 1/3 cup sesame oil
  • 1/2 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger
  • 1/2 teaspoon red pepper flakes
  • 1/3 cup brown rice vinegar
  • 1/3 cup tamari

Preparation

Soak arame for 20 minutes to hydrate; drain well.

Boil 3 cups water; add quinoa. Bring back to a boil, stirring. Reduce heat to low, cover and simmer 10 minutes. Remove from heat, allow to sit covered until water is absorbed, stir to fluff.

Steam edamame for 2 minutes to thaw; let cool.

Toast sesame seeds in a dry sauté pan over medium heat for 3 to 4 minutes. When ingredients have cooled, mix together quinoa, arame, edamame and sesame seeds.

Heat sesame oil, garlic, ginger and red pepper flakes for a few minutes in a sauté pan over medium heat; pour over quinoa mixture. Add rice vinegar and tamari; mix well and serve.

Recipe by PCC Deli

Dinner Idea: DIY Chipotle Steak Bowl

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Hey guys!  I’m the biggest fan of Chipotle and to be more specific their Steak Bowls.  For us during the week, by the time CJ get’s home from work and having a good routine for Nola’s bedtime, it’s just easier to have dinner at home.  So to get my Chipotle fix the past month I’ve made these at home at least once a week.  This post is less of a recipe and more of a dinner idea/assembly of what you need to make this because it’s really that simple.  If anyone’s like me I tend to have a handful of dinner’s that are put into rotation so I love getting other ideas.

Here’s what you need to make this tasty Chipotle Wannabe Steak Bowl.

Ingredients:
1 Steak (cooked to your liking and sliced)
3 Cups of white or brown rice (add lime juice, cilantro & salt)
1 Red Onion
1 Red Pepper
1 Green Pepper
1 Can of Black Beans
1 Can of Sweet Corn (frozen or fresh works too of course)
Avocado
Pico de Gallo
Sour Cream
Cheese (shredded cheddar or queso fresco)
Cilantro
Salt and pepper to taste
Lettuce (I don’t add it, but that’s part of a Chipotle bowl so add if you like!)

This was enough for 2 adults and 1 toddler

Instructions:
You could season the steak prior to cooking with cumin and chili powder, but I enjoyed ours with just salt and pepper.  Right before serving add to rice the juice from 1 lime, a handful of cilantro and salt and pepper to taste.  Fry the onion and peppers, add salt and pepper to taste.  Heat the black beans and corn.  Then all that’s left is the assembly of your choice.  Easy, right!?!

Last night I made this and just piled everything on top of each other.  Other nights I nicely put each ingredient in separate piles.  The great thing about making this at home is if you are hungrier than one bowl you can just get some more.  The amount on my plate last night was the size of TWO Chipotle bowls and I ate it all.  I was simultaneously horrified I ate that much and also at the same time proud, which the latter scares me even more because why would I be proud of that?!  Anyways, make this, it’s delicious, easy and husband and toddler approved!!

#31 Weeks and a recipe for Vegetable Beef Barley Soup

There is a lot going on this week! We are looking forward to our co-ed Alice and Wonderland-themed baby shower on Saturday which is being thrown by my wonderful boss, Cindy, and my dear friend, Linda. I can’t wait to see our totally male orthopedic surgeon friends decorating bibs!

Oh, snap!

Oh, snap!

This Sunday, Missy and I are also going to be (for once), standing on opposite sides representing our cities as the Seattle Seahawks face the San Francisco 49ers for the NFC Championship! The Seahawks have been doing phenomenally well this year and the city seems to buzz with excitement whenever they play as we inch closer to the Superbowl. I’ve never seen anything like it, but it’s certainly fun to watch. Seattle has only been in one Superbowl before, but has never won. Wouldn’t it be fun if the city played in their second during our last year here?

#31 Weeks

#31 Weeks

I’m also 31 weeks! We are chugging along. To try and remember this time in our lives, I’ve been trying to keep a weekly pregnancy journal to record the journey. Here is this week’s entry:

31 weeks (wk 1/13)
Baby is the size of a: Coconut!
Total weight gain: 22 lbs
Maternity clothes: Oh yeah, tops and bottoms at this point
Stretch marks: Nothing I can see yet
Sleep: A little more disrupted, some insomnia, she likes to kick in the middle of the night when I start stirring. She is an early morning baby, God help me.
Best moment of this week: My parents coming into town for our baby shower Saturday!
Miss anything: Sleeping on my back, I am surrounded by pillows these days so I can remember to stay on my side!
Movement: She’s starting to roll in there, and I’m beginning to feel what seems like little hands or feet. It’s a crazy feeling.
Food cravings: Oranges and fruit juice
Anything making you queasy or sick: No
Have you started to show yet: The bump seems to grow every day and I think I’m carrying lower now
Gender: Girl
Labor signs: No
Belly button in or out: In
Wedding rings on or off: On
Happy or moody most of the time: Happy
Looking forward to: Our baby shower Saturday!
Thoughts to Baby: Hi Baby Girl, we heard your heartbeat again on Monday which was so comforting to hear because it is still very strong. Your measurements are good and the doctor says we’re progressing nicely. Let’s hope your delivery will be smooth too! We are so looking forward to celebrating you with our friends and family at the shower on Saturday! You’re already so loved!

Lastly, here is a soup recipe that I tried this week which was really yummy, healthy and yet still tasted decadent (thanks to the oxtails). I really love anything Ina Garten makes! She never fails me.

Yummy yum yum

Yummy yum yum

Rich Beef Barley Soup 2010, Barefoot Contessa How Easy is That?
Prep Time:
15 min
Cook Time:
2 hr 20 min
Level:
Easy
Serves:
6 servings

Ingredients

1 tablespoon good olive oil
2 pounds beef oxtails (some reviewers suggested beef short ribs if oxtails were not available)
Kosher salt and freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
2 cups (1/2-inch) diced carrots (4 carrots)
1 cup chopped yellow onion
1 cup (1/2-inch) diced celery (2 stalks)
2 garlic cloves, minced
2 sprigs fresh thyme leaves
3 bay leaves
10 cups canned beef broth
1 cup pearled barley

Directions

Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.

Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.

Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.

When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.

*Cook’s note: I also cubed, browned, and simmered a small beef chuck roast to add in the soup as well because Nick likes his meat and there wasn’t a lot of meat on the oxtails.