Food

Christmas Enchiladas

Kate — Wed, 22 Dec 2021 22:24:10 GMT

These red and green enchiladas are inspired by my trips to Santa Fe, New Mexico! I love visiting Santa Fe for my fill of saucy burritos, enchiladas and breakfast dishes. Whenever the server asks if I want red sauce, green sauce or both, the answer is always both. They call it Christmas-style or divorciadas (divorced).

Coming to you just in time for Christmas or Christmas Eve dinner, these enchiladas are a festive and delicious main dish. They’re stuffed with vibrant vegetables, spinach, black beans, and enough cheese to qualify as a holiday meal.

I’ve been keeping this recipe on reserve for the holidays, and I just now realized that I poured the enchilada sauce in the wrong fashion. In Santa Fe, they split the sauce down the middle of the enchiladas, so each enchilada features both red and green sauce. Although, my way may be a little easier to distribute (and you can always just eat two enchiladas to get one of each)!

Do as you wish—the ingredients and quantities will remain the same. You’ll find side dish suggestions to round out your meal below. Wishing you a healthy and happy holiday season!

Continue to the recipe...

The post Christmas Enchiladas appeared first on Cookie and Kate.

Vegan yule: plant-based Christmas recipes from Zacchary Bird

Zacchary Bird — Wed, 22 Dec 2021 16:30:31 GMT

From beet wellington to a faux-bird, these meatless recipes from the Vegan Butcher work for meat-eaters and meat-loathers alike on the holiday table

Christmas time for vegans has long been a day of heaping up your plate with any side dishes they can find that aren’t directly touching the poultry roast, but that’s no longer the case. It’s easier than ever to create a spectacular plant-based addition to your holiday table for your non-meat-eating guests, who deserve more than just the potatoes.

Whether you need an umami packed hors d’oeuvre (like plant-based bacon-wrapped maple brussels sprouts or mushroom-based faux gras); a much-less-fussy-than-the-original beet wellington, or seek to impress with realism in the form of a whole lamb chop formed from store-bought meat alternatives, moving plants from sides to the spotlight doesn’t take much extra effort.

Christmas Drinks Megamix | Jamie Oliver

Jamie Oliver — Wed, 22 Dec 2021 12:30:11 GMT

Christmas pastry with a twist: Mark Best’s recipe for chocolate babka

Mark Best — Tue, 21 Dec 2021 16:30:03 GMT

A recipe for those who take joy in cooking for the people they love – no hazelnut spread in sight

Year after year the same few recipes haunt the internet like the ghosts of Christmas past. Coming at you with the ubiquity of a Mariah Carey carol is the Nutella/pastry Christmas tree.

From the great tradition of cooking from the side of the packet, this is a recipe Ebenezer Scrooge himself may have imagined: a jar of hazelnut spread sandwiched between two layers of frozen puff pastry “scored in all the right places”, twisted to form “tree branches” and then – in an age where the camera always eats first – baked, shot and posted.

Nigel Slater’s recipe for lemon panettone cake

Nigel Slater — Tue, 21 Dec 2021 12:00:05 GMT

A small, citrus-scented cake for those who would like an alternative to the traditional Christmas fruit cake

You will need 4 thick slices of panettone. Each should weigh about 60g.

Make a light lemon syrup by squeezing enough lemons to give 100ml of juice. This will probably be about 3, depending on their size and ripeness. Put the juice in a small saucepan with 4 tbsp of caster sugar and bring to the boil. Remove from the heat as soon as the sugar has melted and cool before use.

How to make a trifle fit for Christmas – recipe | Felicity Cloake's masterclass

Felicity Cloake — Tue, 21 Dec 2021 12:00:04 GMT

Do trifles come more festive than this spicy number using seasonal clementines and ginger cake on a bed of mulled wine jelly?

Trifle is that rare and sparkling unicorn: an easy, make-ahead dessert that looks fabulous and tastes even better. You can keep it as simple as you like, with bought cake and custard, plus a layer of jarred fruit, or go all out with this festively spiced version using seasonal citrus and ginger cake, all on a layer of fruity, mulled wine jelly.

Prep 25 min
Infuse 30 min
Cook 30 min
Cool 3 hr+
Serves 8-10

For the jelly
750ml fruity red wine
6 cloves
1 cinnamon stick
5 cardamom pods, bruised
200g caster sugar
8 gelatine leaves (or agar agar, prepared according to packet instructions, if you want to the trifle to be vegetarian)
1 ginger loaf cake (see step 3)
2 tbsp Cointreau (or other citrussy alcohol; optional – see step 7)
5-6 clementines, or tangerines or similar
500ml whipping or double cream, to top
Halved marrons glacés (candied chestnuts) and long strips of candied citrus peel, to decorate (optional – see step 9)

Thomasina Miers’ recipe for honey-roast quince salad with blue cheese, radicchio and seared venison | The new flexitarian

Thomasina Miers — Mon, 20 Dec 2021 13:00:01 GMT

This warm salad of sweet quince, sharp blue cheese and pink leaves contrasts beautifully with the clean, rich flavour of venison. Just add chips

Venison is one of my favourite meats, with a clean, rich flavour and beautifully tender when cooked either very quickly or very slowly; it’s also packed with nutrients and low in fat. Here, I give it a touch of sweetness with some honey-roast quince in a stunning-looking salad featuring pink leaves, toasted nuts and blue cheese.

UK readers: click to buy these ingredients from Ocado

Christmas Dessert Megamix | Jamie Oliver

Jamie Oliver — Mon, 20 Dec 2021 12:30:05 GMT

Rachel Roddy’s favourite way with carrots – recipe | A kitchen in Rome

Rachel Roddy — Mon, 20 Dec 2021 11:00:53 GMT

I turn to my favourite trio of cooks for ideas for the Christmas carrots, and the answer is unanimous: Italian legend Ada Boni’s method of braising them in butter with marsala

AAA: a standard-size dry battery cell, backstage pass I hope for, Australian Archaeological Association, Japanese rock band, morse code for aerial attacker, and a trio of food writers, Ada, Anna, Anna.

Ada is Ada Boni, the Roman gastronomist, magazine editor and author of several books, most famously the 1925 Il Talismano della Felicità. Boni hoped that her The Talisman of Happiness, a collection of 882 recipes (which was later expanded), would both preserve culinary traditions and teach, although she didn’t see recipes as things to be followed slavishly; rather, as infinite creative possibilities – which, for me, is the beauty of the book. Anna Gosetti della Salda’s volume of regional recipes, Le Ricette Regionali Italiane, on the other hand, can feel more prescriptive, which is much to do with the encyclopaedic nature of the book. Although this passes when you realise that the succinct nature of a recipe can be liberating, like being given just enough advice and told to jump in.

UK readers: click to buy these ingredients from Ocado

Veggie Crown | Together | Jamie Oliver | Christmas

Jamie Oliver — Sun, 19 Dec 2021 12:30:10 GMT

Nigel Slater’s festive recipes for roast cauliflower and chocolate treats

Nigel Slater — Sun, 19 Dec 2021 10:30:23 GMT

A humble yet splendid dish – and handmade fruit and nut clusters for Christmas

I brought a dish of baked cauliflower to the table the other day – creamy-white clouds in a spiced, brick-red sauce. Humble, yet somehow splendid with its festive colours and deep notes of harissa paste, lemon zest and coriander. We ate our dinner – quick, vegan, relatively inexpensive – with a side dish of chewy brown basmati rice with black pepper and chopped parsley.

Harissa paste is pleasing enough to make. You toast cumin and coriander seeds, crush them with dried and fresh red chillies, copious cloves of garlic, then mash them into a deep red paste with lemon juice and olive oil. Tomatoes are a popular addition, too, as are smoked paprika and dried rose petals. But I tend to use harissa from a jar when I’m short of time. And that, with the cake to ice and mince pies to make, means now.

Christmas Sides Megamix | Jamie Oliver

Jamie Oliver — Sat, 18 Dec 2021 12:30:21 GMT

Meera Sodha’s vegan recipe for leftover roast veg and harissa spiral pie | The new vegan

Meera Sodha — Sat, 18 Dec 2021 10:30:00 GMT

Have fun making this flaky baked filo coil hiding a harissa-spiked vegetable filling

This is a recipe built for Boxing Day. This pie is 1.7m long before it’s rolled into a spiral, which is silly and fun (and an activity you could rope grandpa and the kids into). Happily, it doesn’t take much work, either, because it uses leftover roast vegetables from the Christmas meal and, apart from frying some onions, plus a bit of mashing, mixing and the aforementioned rolling, the oven does most of the work. Leaving you free to enjoy a preprandial walk, a spot of Scrabble, or to tidy the Christmas chocolates.

UK readers: click to buy these ingredients from Ocado

From baked rice to braised cod: Yotam Ottolenghi’s one-pan recipes

Yotam Ottolenghi — Sat, 18 Dec 2021 09:30:53 GMT

One tray or pan is all you need for these three dishes: braised cod with winter tomatoes, fennel and caperberries; a baked basmati dish with lots of oniony punch; and parsnips roasted with black pepper and parmesan

One-pot or one-pan cooking is great for all sorts of reasons. Not only does it save on the washing-up, but it also leads to really tasty dishes, because all the different flavours have the time to come together and really mingle, rather than meet for the first time on the plate. Which makes it a win-win particularly right now, what with all the hosting we’ve got to come.

UK readers: click to buy these ingredients from Ocado

Tamal Ray’s recipe for pumpkin, chestnut, mascarpone and red onion jam galette

Tamal Ray — Sat, 18 Dec 2021 07:00:52 GMT

A super-savoury, simple galette with a winter squash and mascarpone filling topped with chestnuts, more mascarpone and red onion jam

Having people over for dinner presents a dilemma when Christmas is just around the corner. The season demands a bit of spectacle, but you’ve neither the time nor headspace to make anything too complicated. What you need, then, is something delicious and seasonal, and that looks a lot harder to make than it actually is. This galette is my solution: rich, nourishing and using two of my favourite seasonal ingredients, pumpkin and chestnuts.

UK readers: click to buy these ingredients from Ocado

How to turn fish cheeks into a festive skewer | Waste not

Tom Hunt — Sat, 18 Dec 2021 06:00:50 GMT

Cooking with unfashionable cuts of fish makes better use of the catch. Underused cheeks are superb paired with bacon to make deeply flavoured, Christmassy skewers

Conscious consumption is on the rise, with 43% of consumers who buy seafood now saying that sustainability is a key consideration in what they buy, according to recent YouGov research. But until seafood businesses transition towards sustainability, so they can offer us better choices, the Marine Conservation Society’s Good Fish Guide is my go-to when deciding what fish to eat.

Another approach to eating seafood sustainably is to eat cuts that would otherwise be wasted, such as in today’s festive-looking, zero-waste recipe. All good fishmongers will sell fish cheeks, or ask for the whole heads, remove the cheeks and make stock, curry or soup with the rest.

Breakfast with Rosa Cienfuegos: chilaquiles and lamb barbacoa tacos – recipe

Ann Ding — Sat, 18 Dec 2021 00:52:42 GMT

The chef behind Sydney’s most authentic Mexican food shares her feast of a breakfast – which is worth the intensive prep

Before Rosa Cienfuegos opened her two venues – the Tamaleria in Dulwich Hill and Itacate in Redfern – it would have been a good bet that most diners in Sydney, even the adventurous ones, hadn’t tried a tamal.

Tamales are a traditional Mexican dish usually eaten for breakfast. Parcels of masa de maíz, a dough made of alkaline-treated cornmeal, are made with various fillings of meat, cheese, vegetables, or sauce; the dough is wrapped in banana leaves or corn husks then steamed.

Cocktail of the week: Sandia Chang’s blood orange spritz – recipe | The good mixer

Sandia Chang — Fri, 17 Dec 2021 16:00:32 GMT

A festive take on the mimosa with bubbly fresh blood orange and Campari

At Christmas, the last thing you want is to spend ages mixing cocktails when there’s so much else on your plate, which is why a little forward planning goes a long way. This drink is designed for ease and speed on the big day next weekend, and takes inspiration from the bitter aperitivi of southern Italy and Sicily, and from the blood oranges that grow there and are just coming into season now. By layering the fresh fruit on top of Campari, the traditional spritz is elevated to something multidimensional and fresh.

UK readers: click to buy these ingredients from Ocado

Benjamina Ebuehi’s recipe for a quick frangipane strudel | The sweet spot

Benjamina Ebuehi — Fri, 17 Dec 2021 15:00:31 GMT

A shortcut to delicious: buy in the pastry, fruit and mincemeat, and all you have to do is whip up a creamy frangipane. It’s super-adaptable, too

I’m known as the feeder of my friendship group, so it’s not uncommon for friends to pop round at short notice and just stay for dinner. And what sort of host would I be if I didn’t offer dessert? I love having a few shortcut puddings up my sleeve, and this one is great for the festive season. Using shop-bought puff pastry and a jar of good-quality mincemeat, all you need to do is mix together a frangipane and you’ve got a pretty impressive dessert. It’s super flexible, too, so use whatever you’ve got in: switch the apples for pears, say, add some chopped nuts or mix cocoa powder into the frangipane.

UK readers: click to buy these ingredients from Ocado

Sheet Pan Holiday Dinner

Chungah @ Damn Delicious — Fri, 17 Dec 2021 05:00:09 GMT

The easiest ham dinner ever (sides included!). And everything is baked on 2 sheet pans in 45 min, start to finish!

Do you need a scaled down holiday dinner spread? Well, I have got you completely covered!

With two sheet pans and 45 min from start to finish, you’ll have all the holiday fixins you need. Glazed ham steaks, garlicky green beans, and mini sweet potatoes stuffed with candied pecans and toasted mini marshmallows.

An added bonus is serving these with my favorite biscuits ever (I always keep them handy in the freezer). Throw these bad boys onto the green bean sheet pan the last few minutes of cooking time for a complete (and wonderful) holiday meal.

Sheet Pan Holiday Dinner

Yield: 4 servings

prep time: 20 minutes

cook time: 25 minutes

total time: 45 minutes

The easiest ham dinner ever (sides included!). And everything is baked on 2 sheet pans in 45 min, start to finish!

5.00 stars (1 ratings)

Print Recipe

Ingredients:

For the ham

2 tablespoons apricot preserves
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar
1/2 teaspoon finely chopped fresh rosemary
Kosher salt and freshly ground pepper, to taste
3 (8-ounce) ham steaks

For the sweet potatoes

6 small to medium sweet potatoes
3 tablespoons unsalted butter, cubed
1 1/2 cups mini marshmallows
1/2 cup candied pecans, chopped

For the green beans

1 pound green beans, trimmed
1 1/2 tablespoons olive oil
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste

For the biscuits (optional)

Flaky Mile High Biscuits

Directions:

Preheat oven to 400 degrees F. Lightly oil two baking sheets or coat with nonstick spray.
FOR THE HAM: In a small bowl, whisk together apricot preserves, Dijon, vinegar and rosemary; season with salt and pepper, to taste.
Place ham steaks onto one side of the prepared baking sheet, slightly overlapping. Brush evenly with apricot preserves mixture.
FOR THE SWEET POTATOES: Pierce sweet potatoes with a fork; place into microwave for 8-10 minutes, or until tender. Cut the potatoes down the center lengthwise, top with butter, marshmallows and pecans.
Place sweet potatoes onto the opposite side of the ham steaks in a single layer.
FOR THE GREEN BEANS: Place green beans in a single layer onto the second prepared baking sheet. Add olive oil and garlic; season with salt and pepper to taste. Gently toss to combine.
Place into oven and bake until the marshmallows just start to brown and the green beans are tender, about 20-25 minutes. Add biscuits during the last 3-5 minutes of cooking time, if desired.
Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Sheet Pan Holiday Dinner appeared first on Damn Delicious.

Christmas Roasts Megamix | Jamie Oliver

Jamie Oliver — Thu, 16 Dec 2021 12:30:02 GMT

From irresistible nibbles to decadent desserts: our best recipes for Christmas Day

Thu, 16 Dec 2021 12:00:04 GMT

A festive collection from our archive of favourite starters, main courses and puddings

A decadent starter – and a godsend for cooks who like to get ahead.

Easy Green Enchilada Sauce

Kate — Wed, 15 Dec 2021 21:44:09 GMT

Fellow enchilada enthusiasts, I’m so pleased to introduce this green enchilada sauce. This recipe is inspired by the green chili sauces I’ve enjoyed on recent trips to New Mexico. While the real-deal sauces often feature elusive New Mexican chili peppers, this flavorful sauce is easy to make with basic grocery store ingredients. It’s a pretty ideal alternative.

Try this green enchilada sauce in place of red enchilada sauce the next time you make your favorite enchilada recipe.

To make this recipe, I experimented with combinations of readily available chili peppers, tomatillos, broth, and flour with disappointing results. Finally, I found a great shortcut that yields the best flavor, thanks to a tip from Rick Bayless. This green enchilada sauce recipe takes advantage of store-bought salsa verde! And yet, the end result tastes much nicer than store-bought enchilada sauce.

This green enchilada sauce requires only three basic ingredients—salsa verde, sour cream and cilantro. I love how simple it is to make, especially since enchiladas are always a project. This recipe is gluten free, too, if that is a consideration for you. Let’s make some.

Continue to the recipe...

The post Easy Green Enchilada Sauce appeared first on Cookie and Kate.

Camping comfort cuisine: hearty recipes for the outdoors

Katy Holder — Wed, 15 Dec 2021 16:30:21 GMT

A few staple ingredients and a campfire is all you need for everything from roast chicken to a nourishing casserole

This dish couldn’t really be any simpler – chop your vegetables, put them in a casserole dish, top with a whole chicken, then leave it to cook over the fire while you sit back and enjoy the afternoon. If you’re anything like my family, it will give you the chance to play a spontaneous game of cricket. When the game is over, dinner for your ravenous team is ready and waiting.

Giant Yorkshire Pudding | Jamie Oliver | UK | AD

Jamie Oliver — Wed, 15 Dec 2021 12:30:16 GMT

How to make the perfect vegetarian wellington – recipe | Felicity Cloake's How to make the perfect …

Felicity Cloake — Wed, 15 Dec 2021 12:00:15 GMT

This stand-alone dish has the wow factor to cut it for the most special of occasions

Though I’ll defend the nut roast (or, somewhat big-headedly, my nut roast, at least) to the death, I’ll generously concede a vegetarian’s right to celebrate Christmas with something else occasionally. And a wellington is a stand-alone dish that has the wow factor to cut it for the most special of occasions. Of course, just about anything can be wrapped in rich, flaky pastry and baked until golden brown, but to displace the nut roast from my affections, this needs to be a recipe that looks at least as impressive inside as the blushing beef version, and that pairs as well with roast spuds, sprouts and cranberry sauce as it would with a simple jug of gravy. This wellington ticks both those boxes (even if I say so myself), can be prepared up to a day in advance, is easily veganised and won’t cost you £60 in beef fillet. Happy Christmas!

What impressive meal can I make in the run-up to Christmas? | Kitchen aide

Anna Berrill — Tue, 14 Dec 2021 14:00:00 GMT

If you’re entertaining friends before the big day, make it special but avoid turkey and trimmings

• Got a culinary dilemma? Email feast@theguardian.com

What’s a good celebratory meal to make for friends that isn’t a Christmas dinner?
Ben, Manchester

While Christmas dinner doesn’t necessarily mean a bird, roasties and a vat of gravy, Ben is wise not to overdo things before the big day. “Christmas can be meat-heavy, so I’d suggest a whole baked fish in a salt crust,” says Dan Smith, chef-patron of the Fordwich Arms in Kent. “It’s so simple, but a real centrepiece.” Combine salt and egg whites – “about 500g salt to four egg whites” – add herbs, if you like, and mix to a paste: “Not too loose, or it will fall off the fish.” Lay some of the mix on a tray, pop a turbot or trout in the middle, then cover with the rest of the salt crust and bake at 180C for 45 minutes, until crisp: “Serve with jerusalem artichokes roasted with garlic and herbs.”

Thomasina Miers’ recipe for baked cauliflower with roast almond and prune mole | The new flexitarian

Thomasina Miers — Mon, 13 Dec 2021 13:00:19 GMT

A golden baked cauliflower smothered in a prune and almond sauce makes for a superb vegetarian centrepiece

Mole, pronounced “moll-ay”, is from the Nahuatl word molli, meaning “sauce”, hence guacamole is an avocado salsa. The UK has had an incredible food renaissance over the past 15 years, and so, too, has Mexico, with its chefs creating all sorts of modern interpretations of moles using different nuts, herbs, vegetables and fruits. Today’s velvety one is simple by mole standards, but it has a rich, complex flavour that adds real oomph to the golden roast cauliflower.

UK readers: click to buy these ingredients from Ocado

Rachel Roddy’s recipe for chicken stuffed with chestnut, apple, sage and onion

Rachel Roddy — Mon, 13 Dec 2021 11:00:16 GMT

Source a good bird from a good butcher to make this super-succulent centrepiece – you might never cook chicken any other way again

The sawdust on the floor, the not-unpleasant smell of fat, the hooks and flesh against the white tiles: I remember these things about Harbours Butchers on Southdown Road, Harpenden. Also, the glass booth across from the counter where Mrs Harbour sat and took money and dispensed receipts, a scene recreated back home when I forced my younger brother and sister to be customers. Maybe more than any other shop, I recall the chatter at Harbours, how talk and advice were passed back and forth across the counter like the parcels of lamb chops and bacon. There was even more chatter 180 and 250 miles farther north, in Oldham and Stokesley, at the butchers frequented by my granny and grandma respectively. It was with them I learned what a good combination small talk, health updates and the price of four ounces of liver makes, and that, if you do eat meat, how rewarding a relationship with a good butcher can be.

Both Alice and Phyllis, also my aunty May, who loved a cow heel, would have liked Testaccio market. It has five butchers’ stalls, all of which have a direct (or indirect) line back to the slaughterhouse, which may have closed in the 1970s, repurposed for other functions, but is still an imposing presence just metres from the new market. If I could, I would take all three of them to Cesare, who runs one stall with his wife, Delia, the smallest of the five, but maybe the most enmeshed with the quarter since 1918. He may have left his memorabilia behind when the market moved a few years ago, but I still know Cesare is a devoted Beatles fan. And this knowledge is nice; in my head, it hangs around our every interaction, as he carefully squashes two sausages into the twice-minced beef for meatballs, cuts a fold of tripe or bones a whole chicken.

UK readers: click to buy these ingredients from Ocado

Roast duck and baked quince: Nigel Slater’s recipes for festive gatherings

Nigel Slater — Mon, 13 Dec 2021 08:00:02 GMT

A terrine to share, a homemade chutney and candied peel tartlets – Christmas cooking for all-comers

I drag a branch into the hallway, a broken bough to sit in a tall pot by the fireplace, its branches decked with tufts of moss and wooden stars. A gift to the house – a thank you, if you like. This is also the place where visitors are welcomed and plied with tiny tarts of candied peel and glasses of chilled fino (or perhaps a glass of oloroso the colour of amber). It is where gifts are exchanged and, later, guests are sent safely on their way.

There is much to be said for having something in the house for all-comers. Cake, of course, some little pies, a massive tin of Quality Street, but I like to have something savoury and more substantial too – a terrine, an earthenware dish of coarse-textured pork paté is my answer. Something to slice and offer with toast or oatcakes.

Mix and match: easy Christmas cocktail recipes

Jared Brown and Anistatia Miller — Sun, 12 Dec 2021 14:00:40 GMT

Mulled gin, negroni punch and a vegan white Russian – seasonal drinks to give you and your guests festive cheer

At its best, Christmas is a mix of new discoveries and cherished traditions. Holiday drinks should also create a balance between surprises and memories. Thankfully, you don’t need pricey or arcane ingredients to craft these seasonal celebratory toasts.

Panettone French Toast | Jamie Oliver

Jamie Oliver — Sun, 12 Dec 2021 12:30:06 GMT

Anja Dunk’s Christmas cakes, bakes and chocolate recipes

Anja Dunk — Sun, 12 Dec 2021 11:20:56 GMT

Spiced biscuits, marzipan cake and Flammkuchen – a celebration of festive German baking

This cake takes its inspiration from a Linzer biscuit. Two almondy cake halves sandwiched together with a raspberry centre. Raspberry jam has become the conserve of choice in a modern Linzer biscuit but the Linzer tart (of which the biscuits are a descendant) was originally filled with tart blackcurrant jam. To be honest, so long as the jam has some punch to it I don’t think it matters which one you choose. I’ve used damson, sour cherry and redcurrant jelly as well as the aforementioned, but strawberry and apricot would be too sweet.

18 Festive Holiday Cocktails

Kate — Sat, 11 Dec 2021 17:44:12 GMT

Cheers to the holidays! I’ve rounded up my favorite holiday cocktails for you. Whether you’re hosting friends and family or looking for a festive drink to enjoy by the fire, you’ll find plenty of fun options below. Don’t miss this not-too-sweet holiday punch, or the mulled wine that makes your home smell like Christmas, or the fresh cranberry margaritas.

Looking for non-alcoholic options? Check out my hot chocolate, ginger tea (add a cinnamon stick) and hibiscus mocktail.

Before I go, here are some simple snacks and treats to round out your evening:

1) Vanilla-Pear Holiday Punch

Reposado tequila or bourbon

“Made it tonight for our Christmas eve family time and a virgin version for my kids. So wonderful! Sent a jar to a neighbor friend and got rave reviews. Will be making this for years to come. I did sub in bourbon because that’s what I had. Such a beautiful drink either way. Thank you!!” – Malia

Continue to the recipe...

The post 18 Festive Holiday Cocktails appeared first on Cookie and Kate.

Shellfish for a crowd: Mitch Tonks’ recipes for mussel chowder and no-bake pizza ‘claminara’

Mitch Tonks — Sat, 11 Dec 2021 11:00:08 GMT

A salty mussel chowder with a rich, creamy broth, and a no-bake pizza topped with sweet clams: two ways to make the most of the UK’s shellfish season

Winter is prime shellfish season in the British Isles, so it never ceases to amaze me that we don’t make a bigger fuss of this brilliant native produce over the Christmas period. It’s also incredibly easy and quick to cook, making it a great choice for feeding a crowd, whether that’s in the form of traditional moules marinière (crusty bread obligatory), grilled scallops (ideally topped with garlic butter, parsley, a splash of white wine or vermouth, and a few breadcrumbs; you can thank me later) or a no-fuss chowder; even the no-bake clam pizzas below are way less work than you’d ever expect. So let’s get shucking.

UK readers: click to buy these ingredients from Ocado

Meera Sodha’s vegan recipe for Thai yellow curry with green beans and potatoes | The new vegan

Meera Sodha — Sat, 11 Dec 2021 10:30:06 GMT

A delicious, mild curry characterised by tasty aromatics including lemongrass, turmeric and coriander

I enjoy the rather simplistic naming of the Thai curries: yellow, red and green. Straightforward names for complex dishes is a genius bit of marketing that has made their journey to westerners’ plates all the easier. I’ve already written recipes for green and red in this column, which I think (in short) are defined by their corresponding chillies: the green is fresh, sweet and light; the red warmer and richer. The yellow, however, is not characterised by chilli at all, but instead by the coming together of a great lineup of aromatics that includes lemongrass, turmeric, ginger, makrut lime, cumin and coriander.

UK readers: click to buy these ingredients from Ocado

Pork belly and braised chard: Sally Abé’s alternative Christmas roast – recipe

Sally Abé — Sat, 11 Dec 2021 07:00:05 GMT

If you want to give the big bird a miss this year, try roast pork belly stuffed with black pudding, sage and apple instead

Pork may not be everyone’s first thought when it comes to Christmas feasting, but the spices in the black pudding and fragrance of the sage give this dish a decidedly festive feel (plus I’m yet to meet a meat-eater who doesn’t love a crisp crackling). Brining helps keep the pork juicy, and ensures a lovely, even seasoning throughout the meat, so it’s well worth the extra time and effort. And it is Christmas, after all.

UK readers: click to buy these ingredients from Ocado

Christmas Bloopers #shorts

Jamie Oliver — Fri, 10 Dec 2021 17:38:06 GMT

Cocktail of the week: Heritage Dulwich’s Bhojpura Cutting chai – recipe | The good mixer

Saurav Rai — Fri, 10 Dec 2021 16:00:44 GMT

A rich chai tea infused with even more spices and spiked with a fragrant vodka

With a nod to the subtle Indian spices in chai tea, this rich, indulgent drink with aromatic flavourings and a real vodka kick is the perfect cold-weather cocktail (that said, the Guardian’s restaurant reviewer Grace Dent enjoyed it in high summer, too, so it works in all seasons). We infuse our vodka with bay leaves and star anise for a few days, so by all means do the same, but the drink works with straight vodka, too.

UK readers: click to buy these ingredients from Ocado

Ravneet Gill’s recipe for triple chocolate tart | The sweet spot

Ravneet Gill — Fri, 10 Dec 2021 15:00:43 GMT

Dark and crunchy, yet delicate and creamy: an ideal dessert for a special occasion

This tart is decadent and a bit over the top, but it’s also everything you want when planning a celebration-style dessert. The various components can be made quickly and kept aside to be assembled as one, so, if you need to, take your time and space out the work over a few days. I’m going for triple chocolate here, but without making it sickly; the base is dark, crunchy and salted, the filling delicate and the topping slightly sharp and creamy.

UK readers: click to buy these ingredients from Ocado

Coconut Macaroons

Kate — Wed, 08 Dec 2021 22:16:11 GMT

You’re going to love these coconut macaroons. I just know it. These chocolate-dipped macaroons are my favorite holiday cookie, ten years in the running!

Coconut macaroons (two o’s) are often confused with macarons (one o), the colorful and delicate layered French cookies. Both call for egg whites, but that’s about where their similarities end.

These macaroons feature rich coconut flavor and texture with subtle hints of honey (or maple syrup) and cinnamon. While you don’t have to dip them in chocolate, I strongly suggest that you do. They are the perfect little treat—satisfying and sweet, but not cloying.

These coconut beauties have a lot going for them in the preparation department. They look impressive with their high-contrast exteriors, but they’re easy to whip together. You can cram them all on one cookie sheet without consequence. Plus, they don’t require any artistic skills to decorate. Just dunk them in chocolate and be done. Can I get an amen?

These flourless cookies are naturally gluten free. They both freeze well and ship well, if you’re interested in mailing some homemade goodies to your loved ones. You’ll find the full recipe, plus step-by-step photos and a video below.

Continue to the recipe...

The post Coconut Macaroons appeared first on Cookie and Kate.

How to make pastry pinwheels for a party – recipe | Felicity Cloake's Masterclass

Felicity Cloake — Wed, 08 Dec 2021 12:00:43 GMT

Ludicrously simple to make, especially if you buy in the pastry, easily customisable and a surefire hit – who doesn’t like puff pastries?

Pastry pinwheels are party food par excellence: simple, easy to customise and happy to sit in the fridge until required, so all you have to do on the big day is shove the tray in the oven and endeavour not to forget about it. I’ve given a few filling ideas below, but really, just about anything is better wrapped in pastry.

Prep 25 min
Chill 1 hr 10 min
Cook 20 min
Makes About 16

Egg + Flour = Amazing Pasta #shorts

Jamie Oliver — Tue, 07 Dec 2021 10:11:49 GMT

Thomasina Miers’ party recipes for cocktail sausages and a cardamom mojito | The new flexitarian

Thomasina Miers — Mon, 06 Dec 2021 13:00:21 GMT

Sticky, rose-scented, apricot-glazed, north African spiced sausages to enjoy with a mint yoghurt dip, and a cardamom mojito to wash it all down

Parties! Parties, no matter what the size, are what we need to feel human again. Seeing loved ones and old friends this Christmas, kicking back and shrugging off some of the worries of life has never felt so important. So invite a few people around and delight them with these sticky, spiced sausages and a thoroughly delicious cocktail to make them feel as if they were away with you on some far flung adventure.

UK readers: click to buy these ingredients from Ocado

Rachel Roddy’s kaleidoscope of appetisers – recipe | A kitchen in Rome

Rachel Roddy — Mon, 06 Dec 2021 11:00:49 GMT

A deliciously retro Italian alternative to a cheese’n’pineapple porcupine: a cauliflower spiked with a colourful array of nibbles on sticks – charcuterie, cheese, pickles …

The verb stuzzicare means to tap repeatedly, poke or pick with something pointed, which might be a bad idea – a finger in a wound, for example – or a relief. Stuzzicarsi i denti means to pick something from between teeth. That gives us the object – a toothpick (stuzzicadenti), something missing from trattoria tables post-pandemic, understandably, but terrible for teeth that invite spinach. The verb stuzzicare also means to awaken wishes, feelings, curiosity or appetite. It can be used as an adjective, too: an idea, book, crisp or olive can be stuzzicante (tantalising). This brings us to the name stuzzichini, or tasty things to tickle and wake up the appetite in preparation for what is to come, be it a meal or more tasty things.

I wish I could go back in time, to feel once again the power of sitting on a high stool at the bar in my granny’s pub, and to reassure everyone I had no intention of spoiling my appetite. Quite the opposite, in fact; the cheese-and-onion crisps and dry-roasted peanuts were preparation for Sunday lunch, to be eaten on the small, brass-topped tables that, as soon as the pub closed at 3pm, were pushed together to make a long table. While I’m at it, I’ll travel to another point in time, 15 years after the high stool, taking with me Rebecca May Johnson’s Against Roast Chicken: An Hors d’Oeuvres Theory of Cooking. This beautiful essay, the result of watching and thinking about the 1990 film Mermaids, is full of insight about the traps of domesticity and building “the kitchen you need to survive, as weird and unnatural as you want it”. Also pleasure, especially the idea that the “portability” of the snacks and cocktail-stick meals prepared by Mrs Flax, played by Cher, “liberate the diner from the table (and the cook from work) and allows a different relationship to space”. That, “finger food facilitates flight”.

UK readers: click to buy these ingredients from Ocado

Breakfast with Kantaro Okada: ochazuke (rice in broth) – recipe

Ann Ding — Sat, 04 Dec 2021 19:00:34 GMT

For the Japanese chef behind Melbourne’s 279, leftover rice topped with grilled fish and hot broth makes for a light, umami-laden meal

For the Melbourne-based Japanese chef Kantaro Okada, the base of a dish is of utmost importance: “In ochazuke, the broth, the dashi, is probably the most important – not the topping, not the grilled fish.

“I feel like in a lot of dishes the main ingredient is quite important, but for us I think what surrounds it and the base [is more important] ... By perfecting that, or striving to, we’re very confident it doesn’t matter what goes on top.”

Making of the Together Soundtrack | Jamie Oliver

Jamie Oliver — Sat, 04 Dec 2021 17:00:14 GMT

Richard Godwin’s recipes for party punches

Richard Godwin — Sat, 04 Dec 2021 11:00:26 GMT

Four unconventional party-starters: a mulled negroni, an ‘apple pie’ mixer, a brew of dessert wine, brandy, grapefruit and maraschino, and a bafflingly good milk-and-rum punch

A tureen of mulled wine will fill a gathering with the most wonderful Christmas smells; sadly, however, the combination of bargain-basement Château de Migraine plus sugar also tends to bring about the worst Christmas hangovers. The mulled negroni, on the other hand, is a cut above on both counts. The negroni (gin, Italian vermouth, Campari) is a strong cocktail that becomes a little too heady when it’s warmed, but you can tame it by diluting it with a similarly coloured herbal tea. I find Pukka’s Elderberry & Echinacea does the job well, but a hibiscus, rose, cranberry or similar tea would also work fine. A small squirt of citrus at the end helps to round out the flavours.

UK readers: click to buy these ingredients from Ocado

Meera Sodha’s vegan recipe for Indonesian-style salted peanut and chocolate pancakes | The new vegan

Meera Sodha — Sat, 04 Dec 2021 10:30:23 GMT

These martabak manis-alike pancakes from Indonesia are for all the crumpet-lovers out there: soft on the inside, crunchy outside and soaked in chocolate (or whatever else you fancy)

After multiple decades on Earth, I thought I knew all there was to know about pancakes – until I met a fluffy, yeasted number called martabak manis at a hawker market in Singapore. It’s what I imagine crumpet-lovers dream about at night: a giant, sweet, crunchy, soft pancake with deep holes ready to be saturated with (vegan) butter and, in this case, chocolate and salted peanuts. It was a revelation to me, and has since been a serious challenger to the incumbent weekend pancake recipe in the Sodha household.

UK readers: click to buy these ingredients from Ocado

Potted duck, cracked roasties and croissant cookies: Yotam Ottolenghi’s party recipes

Yotam Ottolenghi — Sat, 04 Dec 2021 09:30:22 GMT

Make ahead, finish with a flourish: crisp potatoes with a creamy onion dip, spiced potted duck and crumbly Austrian cookies

And so begins the party season. When I’m throwing a party, I want most of my food prepped and ready: no one comes to watch the host be a slave to the kitchen all night, after all. At the same time, I also like to have one or two things that need a bit of last-minute attention – I enjoy the theatre and energy of it – so today’s party food suggestions reflect that balance: something savoury that can be made days in advance, something sweet that can be made weeks in advance and something to be cooked there and then and eaten in the moment. Cheers!

UK readers: click to buy these ingredients from Ocado

Croquetas, spicy nuts and cheese straws: Ravinder Bhogal’s recipes for party snacks

Ravinder Bhogal — Sat, 04 Dec 2021 07:00:20 GMT

A trio that will be a triumph with cocktails: Japanese-spiced, lime-spiked mixed nuts, cheese straws with a chutney tang and goat’s cheese and beetroot croquetas

There’s nothing worse than cocktails without nibbles, and nothing messier, either, so be kind, stock up and get cooking. Party snacks don’t have to be overly fussy, but good ones should involve a little more effort than a bowl of crisps, a few cubes of cheese or shrivelled sausages on sticks. Buy in great charcuterie, bread and cheese, by all means, but there’s definitely a charm to making some universally popular party stalwarts from scratch. From moreish spiced nuts to cheese straws with a fruity, chutney twist, these easy-peasy pleasers will keep your guests’ tongues wagging (and mouths watering).

UK readers: click to buy these ingredients from Ocado

Tom Hunt’s zero-waste recipe for vegan orange and almond cake | Waste not

Tom Hunt — Sat, 04 Dec 2021 06:00:19 GMT

Make this festive cake your zero-waste party piece, based on a Claudia Roden recipe that makes use of the whole orange

Citrus fruit keeps at room temperature for only a couple of days before it starts to deteriorate, which may explain why, according to the government waste scheme Wrap, 720,000 oranges are wasted in UK homes every day. To prevent unnecessary waste, put only a day or two’s worth in the fruit bowl, and keep the bulk of your supply in the fridge.

An abundance of citrus can be juiced, or sliced and frozen, or used up in all manner of cakes or savoury dishes. Being so close to Christmas, one great use for an abundance of oranges is to turn them into pomander balls: stud the fruit with cloves in a neat pattern, then roll in spices and hang out as a Christmas decoration; later, use the clove-studded dried oranges to spice mulled wine. Claudia Roden’s orange and almond cake is a legendary zero-waste recipe that incorporates the whole orange, skin and all, into the batter. This is my vegan take on it made with leftover aquafaba.

Cocktail of the week: Olly Smith’s Christmas party – recipe | The good mixer

Olly Smith — Fri, 03 Dec 2021 16:00:00 GMT

Make your party the stuff of legend with this tropical rum and juice cocktail rounded off with dashes of schnapps, bitters and spice

Sarah’s Christmas parties are the stuff of legend. Picture the scene: feather boas, Frankie Goes to Hollywood blaring on the stereo, Twiglets everywhere, and Sarah herself at the heart of the madness, always with a glass of this, her favourite cocktail, in hand. I won’t reveal her true identity to save her blushes; suffice to say that her original version is what I would call “liquid jazz” (she made it up as she went along). Here, however, I have established some rules, so when you throw your own party, you have the perfect festive frolic.

UK readers: click to buy these ingredients from Ocado

Benjamina Ebuehi’s recipe for orange and hazelnut Paris-Brest | The sweet spot

Benjamina Ebuehi — Fri, 03 Dec 2021 12:00:05 GMT

Orange-and-hazelnut ganache sandwiched in a wheel of delicately crisp choux pastry and topped with a vanilla-orange cream

If you’re after an impressive dessert, choux pastry is the way to go. Bring this to the table and you’ll be met with a flood of “oohs” and “aahs”. Traditionally, this French classic would be filled with a praline crème mousseline, which can take a while to prepare, so I’ve given this a simpler festive spin with a layer of hazelnut ganache and a very generous whipped cream filling.

UK readers: click to buy these ingredients from Ocado

Snack food, unjunked: easy, gluten-free, bite-size recipes from Luke Hines

Luke Hines — Thu, 02 Dec 2021 16:30:19 GMT

From pumpkin hash browns to a low-sugar riff on the cherry ripe, Hines’ gluten-free takes on popular snacks let you have your cake and eat it too

Snacking often gets a bad rap because people associate snacks with processed and refined convenience foods that can have a negative effect on your health.

But when you snack smart, it can actually support your health, improve your wellbeing and keep you on track.

Mince Pie Prank on Gennaro #shorts

Jamie Oliver — Thu, 02 Dec 2021 13:35:14 GMT

What to Cook This December

Kate — Wed, 01 Dec 2021 21:05:36 GMT

December has arrived, and our minimal holiday decorations are half up. The rest are spilling into the living room, but with a newborn at home, there’s no telling when I’ll put the ornaments on the tree. It’ll be a wonder if I manage to keep the tree watered through Christmas. Such is life lately.

Our baby girl is growing so big. Grace weighed a mere six pounds at birth, and she’s more than doubled in size since then. All the clichés are true and I want to freeze time. Can you tell I’m crying?

Some good news about Cookie! It’s been one year since her lymphoma diagnosis and she has defied the odds. We removed her problematic lymph node, she’s off chemo and seems stable. She’s been experiencing some nausea lately, though. We think it’s due to a benign growth, so we’re trying to treat that this month. It’s difficult to make health decisions for a little being who can’t tell me what she wants. I’m doing my best to keep her comfortable and happy. She’s still smiling, so I feel that we’re making the right calls.

Below, you’ll find a collection of healthy seasonal recipes to carry us through December. If you’re shopping for gifts in the twenty dollar range, I hear that my cookbook makes a great one. Stay well, eat well, and happy holidays!

Apples

Simple Gluten-Free Apple Crisp

Gluten free and easily vegan (see recipe notes)

“Amazing recipe (as always!!). I followed exactly, including the 2 tbsp of water and 2 whisky (Canada) as per recommendations. I used Courtland apples and also added the Greek yogurt to the topping which I have never done in a crumble and it was amazing. Honestly best crumble hands down (GF or otherwise!)” – Giselle

More apple recipes »

Continue to the recipe...

The post What to Cook This December appeared first on Cookie and Kate.

Andi Oliver’s Christmas recipes: spice-rubbed roast chicken; slow-roast carrot and pumpkin

Interview by Tim Lewis, recipes by Andi Oliver — Wed, 01 Dec 2021 15:00:05 GMT

This festive menu from the chef and Great British Menu presenter fuses classics from her Antiguan heritage with delicious vegan options

Christmas can be a stressful, combative time and the Oliver household – which Andi shares with her partner, Garfield Hackett, and regular visitor, her daughter Miquita Oliver, the TV presenter – is no different. The main source of contention is whether Andi allows help in the kitchen. “I’m going to say, ‘Yes I do,’” she says. “And when my daughter reads this she’s going to go: ‘Liar!’ But I feel that I do, I just like to keep my eye on them.” Then she thinks for a moment and admits: “Well, to be perfectly honest, I don’t really, no.”

Considering what usually ends up on their Christmas table, there are unlikely to be too many complaints. For OFM, Oliver, who presents BBC Two’s The Great British Menu, has created a festive menu that fuses classic elements from her Antiguan heritage with modern preoccupations of reducing waste, eating seasonally and offering delicious vegan options. She’s particularly pleased with the slow-roasted carrot and pumpkin main course, served with parsnip crisps and coconut chickpeas.

Pull Apart Garlic Bread Wreath

Chungah @ Damn Delicious — Tue, 30 Nov 2021 05:00:34 GMT

Warm, soft, pillowy bread bites smothered in garlicky, buttery heavenly goodness. An absolute crowd-pleaser!

This Christmas, you’ll find me by the tree eating ALL the pull apart bread.

Every single one of them. Every single pillowy bite covered in all that garlicky buttery goodness sprinkled with even more perfection: Parmesan.

And since this comes together in a pinch using pizza dough, I’ll be making this all year long.

Christmas bread wreaths totally work in January, right?

Pull Apart Garlic Bread Wreath

Yield: 8 servings

prep time: 1 hour

cook time: 30 minutes

total time: 1 hour 30 minutes

Warm, soft, pillowy bread bites smothered in garlicky, buttery heavenly goodness. An absolute crowd-pleaser!

Print Recipe

Ingredients:

1 1/2 pounds pizza dough, homemade or store-bought
1/4 cup unsalted butter, melted
1 1/2 tablespoons chopped fresh parsley leaves
3 cloves garlic, minced
1/4 teaspoon kosher salt
2 tablespoons freshly grated Parmesan
1 cup marinara sauce

Directions:

Let dough stand at room temperature for 30 minutes up to 1 hour.
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Lightly oil the outside of a 6-ounce ramekin or coat with nonstick spray and place in the center of the prepared baking sheet. Fill with water.
Using a digital scale, cut dough into 1-ounce pieces, yielding 22-24 total pieces, pressing each piece into a disk, then shaping into a ball.
In a small bowl, combine butter, parsley, garlic and salt.
Place dough balls onto the prepared baking sheet in a circular pattern around the ramekin. Brush tops with butter mixture; sprinkle with Parmesan.
Place into oven and bake until golden brown, about 25-30 minutes. Working carefully, remove ramekin and discard water. Fill with marinara and return to the center of the baking sheet; brush tops with remaining butter mixture.
Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Pull Apart Garlic Bread Wreath appeared first on Damn Delicious.

Thomasina Miers’ recipe for a festive guajillo and pineapple adobo roast ham | The new flexitarian

Thomasina Miers — Mon, 29 Nov 2021 13:00:01 GMT

A cheering alternative Christmas ham with a spicy, sweet-sour Mexican glaze of pineapple and chilli

A Christmas ham always takes me back to my granny’s in Wales, to her cosy kitchen where my father would carefully smear a local ham with Coleman’s mustard and brown sugar, then stud it with cloves. My mother would a boozy Cumberland sauce to go with it, and it was always a glorious feast. This glaze has a similar sweet and spicy flavour, with the fruity, mellow guajillo chillies adding rounded notes to the spiced pineapple. Carve into wafer-thin slices, which will feed many and ensure a luxurious sandwich filling long into the following week.

UK readers: click to buy these ingredients from Ocado

Satisfying Veggie Bake | Jamie Oliver

Jamie Oliver — Sun, 28 Nov 2021 12:30:12 GMT

Joe Trivelli’s recipes for pici in red wine, caserecce with langoustines, squash soup and zuppa di crauti

Joe Trivelli — Sun, 28 Nov 2021 10:30:24 GMT

A selection of hearty winter dishes inspired by a favourite Italian rail canteen

It’s time to treat yourself a little better and take a gentle approach to feeling good. At Follonica on the Tuscan coast, there is a train workers’ canteen at the end of the line. I’ve no idea how we found it, but my brother and I became obsessed with it a decade ago. Lunch was cheap and good, and over the years we became friendly with the proprietors.

You were supposed to pay with credits from your job, but we were able to pay with cash. For a €5 supplement, you could have something similar to the langoustine pasta here. It always struck me as the most festive of dishes.

Emily Scott’s Christmas recipe for baked salmon citrus vodka clementines creme fraiche

Emily Scott — Sun, 28 Nov 2021 08:30:21 GMT

A whole salmon fillet baked with fennel, chilli and sea salt, drizzled with a lemon verbena and clementine vodka glaze and served with a dill creme fraiche

Clementines transport me to my childhood and the promise of Christmas. They sing of December, whether they’re in a bowl in my kitchen or dropped into my children’s stockings, and I use them in all sorts – from cakes to sorbets, jellies to jams. Here, I bake them with a delicious salmon fillet alongside fennel that turns sweet and caramelised, and serve it with dollops of dill creme fraiche. It will make a wonderful, colourful and delicious centrepiece for your festive table.

UK readers: click to buy these ingredients from Ocado

Emily Scott is head chef at Emily Scott Food at Watergate Bay in Cornwall and her debut cookbook Sea & Shore: Recipes and Stories from a Kitchen in Cornwall (Hardie Grant) is out now.

Meera Sodha’s vegan Christmas pumpkin – recipe | The new vegan

Meera Sodha — Sat, 27 Nov 2021 10:30:01 GMT

A bulging, festive squash with a savoury stuffing of spicy, herby veg, mushrooms and nuts

This is my fifth vegan Christmas meal offering, and each year I worry that it will be impossible. The fear kicks in: how to make something special and joyful enough to warrant a place on your Christmas table? Something that works across the generations, but also alongside other dishes (and doesn’t scare the bejesus out of the cook)? I don’t know if I’ve succeeded, but, personally, there’s nothing quite like seeing a large roasted pumpkin bearing treasure hit the festive table. I’m excited to share this one with you: my Christmas pumpkin stuffed with a luscious, savoury mixture of nuts, herbs and mushrooms.

UK readers: click to buy these ingredients from Ocado

Christmas roast turkey and trimmings, with an Ottolenghi twist – recipes

Yotam Ottolenghi — Sat, 27 Nov 2021 09:30:01 GMT

This is not just any turkey: this showstopper is Creole-spiced, with bourbon and pineapple, and comes with sides of chard braised with ham hock and roast cassava with garlic and coriander salsa

Chaya was in charge of the test kitchen’s Christmas menu this year, so there was only one way the turkey was going to go flavour-wise. The use of pineapple and sugar in the gravy is such a winning way of getting a sticky caramelisation and keeping everything wonderfully juicy. Any tendency the bird has towards dryness will be offset not only by taking the Creole route, but also, and crucially, by the quality of the turkey you buy – we got ours thanks to Copas Turkeys, whose high-welfare, free-range birds are very, very special.

UK readers: click to buy these ingredients from Ocado

Ravinder Bhogal’s recipe for honey and lemon roast chicken with jewelled pilau rice

Ravinder Bhogal — Sat, 27 Nov 2021 08:30:00 GMT

Dried fruits are a speciality of the Levant, and bring festive luxuriousness to these dishes of fragrant roast chicken and nutty, chewy jewelled pilau rice

Fresh and dried seasonal fruits such as quinces, cranberries, figs, apples, pears, raisins, prunes, dates and currants are obvious choices for cakes and pastries, but shouldn’t be reserved exclusively for puddings. When they are combined with heady spices such as saffron, cinnamon and cardamom, they bring an ambrosial lusciousness to roast meats and poultry, stews and curries, and rice and grain pilafs. This imaginative and delicious way of adding fruit to savoury dishes has long been popular in North Africa and across the Middle East, and feels opulent and celebratory, making it ideal for the festive period.

UK readers: click to buy these ingredients from Ocado

Jamie Oliver Learns German...

Jamie Oliver — Fri, 26 Nov 2021 16:24:16 GMT

Jamie at Abbey Road... #shorts

Jamie Oliver — Fri, 26 Nov 2021 16:02:12 GMT

Cocktail of the week: Mere’s butter wash bourbon – recipe | The good mixer

David Galetti — Fri, 26 Nov 2021 16:00:32 GMT

A rather grown-up winter warmer – a rich chocolate drink with a nip, very much in the vein of a chocolate old-fashioned

Rich, dairy-infused bourbon, punchy chocolate liqueur, a drop of sugary sweetness and a dash of bitters: think hot chocolate for grownups, and perfect for a post-meal festive nip.

UK readers: click to buy these ingredients from Ocado

New stuff on the way!! So good… #shorts

Jamie Oliver — Thu, 25 Nov 2021 14:51:51 GMT

Perfect Roasted Acorn Squash

Kate — Tue, 23 Nov 2021 20:41:03 GMT

Roasted acorn squash deserves a place on your table this season. It’s easy to make, warming and hearty, and almost nutty in flavor.

Acorn squash is often overlooked when surrounded by its brighter squash cousins. Unlike butternut squash, it’s satisfyingly but not overtly sweet. Like pumpkin, it plays nicely with autumnal spices, including cinnamon, nutmeg and ginger.

If you’ve already had your fill of the other squash varieties this fall, give acorn squash a try!

Halved and roasted acorn squash makes a beautifully simple side dish. It’s worthy of your Thanksgiving table, but easy enough for a regular weeknight dinner.

Today, I’m showing you how to prepare perfectly roasted acorn squash, with caramelized edges and tender insides. The method is very similar to roasted spaghetti squash. Let’s get to it.

Continue to the recipe...

The post Perfect Roasted Acorn Squash appeared first on Cookie and Kate.

Nigel Slater’s sweet potatoes, spices and spinach recipe

Nigel Slater — Tue, 23 Nov 2021 12:00:15 GMT

A robust, satisfying and flavourful midweek treat

Put a deep pan of water on to boil and salt it lightly.

Peel 800g of sweet potatoes and cut them into large pieces – the size you might cut them if making for roast potatoes – then cook in a steamer basket over the boiling water for about 15 minutes, until they are approaching tenderness. Drain them in a colander and then put them in a large mixing bowl.

Anna Jones’s celebration celeriac and sweet garlic pie recipe

Anna Jones — Mon, 22 Nov 2021 10:00:25 GMT

A cheesy, festive pie for the vegetarians at the table (and probably a few meat-eaters, too)

The best of the 20 best Christmas recipes – in full

This has been my Christmas centrepiece for the last couple of years. It’s everything I want in a pie: a cheddar and winter-herb flaky pastry; a creamy filling, sweet with balsamic garlic and roasted celeriac; and a crisp grated celeriac roof.

Serves 8–10
For the pastry
plain spelt flour 250g, plus a little extra for dusting
unsalted butter 125g, cold, cubed
fine sea salt ½ tsp
rosemary, thyme and sage a few sprigs of each, leaves picked and finely chopped
unwaxed lemon zest of 1
good cheddar 25g, grated
egg yolk 1 medium
cold water 50–70ml

Jeremy Lee’s baked salsify recipe

Mon, 22 Nov 2021 10:00:25 GMT

The root veg is centre stage in this party snack

The best of the 20 best Christmas recipes – in full

To serve 4–6 as a nibble
salsify 6 sticks
lemon juice of 1
salt and pepper
butter 120g, melted
parmesan 90g, grated
feuilles de brick pastry 3 sheets

Preheat the oven to 180C fan/gas mark 6. Wash the salsify very well. Peel swiftly and brush lightly with lemon juice. Bring a pan of water to the boil and salt lightly. Drop in the salsify and simmer until tender, around 12–15 minutes. Remove from the pan when cooked and cool.

Simon Hopkinson’s prawn cocktail recipe

Simon Hopkinson — Mon, 22 Nov 2021 10:00:24 GMT

The classic, crowd-pleasing start to a Christmas dinner

The best of the 20 best Christmas recipes – in full

Serves 4
little gem lettuce hearts 2, finely shredded
mayonnaise 4–5 tbsp (see below)
tomato ketchup 1–2 tbsp, or to taste
Tabasco sauce 3–4 shakes
cognac a dribble or two
spring onions 2, trimmed and thinly sliced
cucumber ¼ small, peeled, deseeded and finely diced
prawns 400g cooked, whole shell-on, then heads removed and peeled
lemon wedges 4 small
paprika a touch

For the mayonnaise
egg yolks 2
smooth dijon mustard 2 tsp
sunflower or other neutral oil 300ml
lemon 1 large, juice of ½
extra virgin olive oil 150ml (fragrant, but not strongly flavoured)
salt and freshly ground white pepper

Easy Skillet Dinner Rolls

Chungah @ Damn Delicious — Sun, 21 Nov 2021 05:00:56 GMT

Nothing beats warm, super soft, fluffy, melt-in-your-mouth homemade dinner rolls. No more store-bought rolls!

You can find me by this warm cast iron skillet filled with the best dinner rolls of your entire life.

The type of dinner rolls where you hoard the entire skillet, slather on more butter, and eat all 10 in one sitting while still piping hot.

And then have no shame about it.

Easy Skillet Dinner Rolls

Yield: 10 servings

prep time: 3 hours

cook time: 25 minutes

total time: 3 hours 25 minutes

Nothing beats warm, super soft, fluffy, melt-in-your-mouth homemade dinner rolls. No more store-bought rolls!

4.50 stars (14 ratings)

Print Recipe

Ingredients:

3/4 cup whole milk (105-110 degrees F)
1 1/2 teaspoons active dry yeast
2 tablespoons sugar, divided
1/3 cup unsalted butter, at room temperature
2 tablespoons chopped fresh rosemary, divided
1/2 teaspoon kosher salt
1 large egg, at room temperature
2 3/4 cups all-purpose flour, divided
1 tablespoon unsalted butter, melted

Directions:

Combine milk, yeast and 1 tablespoon sugar in a small bowl; let stand until foamy, about 5 minutes.
In the bowl of an electric mixer fitted with paddle attachment, beat butter, 1 tablespoon rosemary, salt and remaining 1 tablespoon sugar on medium speed until light and fluffy, about 2 minutes. Beat in egg until well combined. Beat in yeast mixture and 1 1/2 cups flour until a smooth batter forms.
Using the dough hook, gradually add remaining 1 1/4 cups flour, 1/2 cup at a time, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 3 minutes.
Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 30 to 45 minutes.
Gently deflate dough by punching down. Roll into a 10-inch rope; cut into 10 1-inch pieces, pressing each piece into a disk, then shaping into a ball.
Lightly oil a 10-inch cast iron skillet or coat with nonstick spray. Place dough balls into the prepared skillet; brush tops with melted butter and sprinkle with remaining 1 tablespoon rosemary. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 30-45 minutes.
Preheat oven to 375 degrees F. Place into oven and bake until golden brown, about 20-24 minutes.
Serve warm.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Easy Skillet Dinner Rolls appeared first on Damn Delicious.

Fresh Creamed Spinach

Kate — Wed, 17 Nov 2021 20:12:50 GMT

Creamed spinach can go right or wrong, and this creamed spinach recipe is just right. The creaminess comes from cream cheese rather than heavy cream, which offers some delectable tanginess. Fresh baby spinach cooks down in mere minutes, no chopping required, so this recipe is ready in roughly twenty minutes.

Creamed spinach will never be the prettiest menu item on your Thanksgiving table, but the verdant color of freshly cooked spinach will liven up otherwise beige plates. The more greens the better, I say.

I didn’t grow up with creamed spinach at our Thanksgiving suppers. I’ve found it on steakhouse menus while searching for vegetarian options. The name “creamed spinach” doesn’t sound terribly enticing, does it?

I wasn’t sold on the general concept until I realized that it’s almost like spinach dip in side dish form. Creamed spinach earned my full attention in that moment.

After some trial and error, I’m sharing this recipe because I think it’s worthy of your attention, too. It’s delicious, creamy, comforting and just so nice!

Continue to the recipe...

The post Fresh Creamed Spinach appeared first on Cookie and Kate.

Roasted Turkey Breast

Chungah @ Damn Delicious — Wed, 17 Nov 2021 05:00:23 GMT

Yields the most tender, juicy meat with the crispiest skin! 15-20 min prep time. That’s it! So simple yet SO GOOD.

If you are keeping Thanksgiving small or you’re simply just not in the mood to cook an entire Thanksgiving turkey, this recipe is here to save. your. day. Or T-day I should say.

It’s quick, it’s simple, and it’s legit just amazing.

The turkey meat comes out so incredibly tender and juicy, yielding the crispiest skin with that herb butter slathered both underneath and on top of the skin.

It’s perfection.

Roasted Turkey Breast

Yield: 8 servings

prep time: 20 minutes

cook time: 1 hour 30 minutes

total time: 1 hour 50 minutes

Yields the most tender, juicy meat with the crispiest skin! 15-20 min prep time. That’s it! So simple yet SO GOOD.

5.00 stars (2 ratings)

Print Recipe

Ingredients:

1 (5-pound) bone-in, skin-on turkey breast
1 lemon, sliced
6 tablespoons unsalted butter, at room temperature
3 cloves garlic, minced
2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons chopped fresh sage leaves
1 1/2 teaspoons chopped fresh rosemary
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Directions:

Let turkey stand at room temperature for 30 minutes.
Preheat oven to 325 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. Spread lemon slices into the prepared baking dish.
In a small bowl, combine butter, garlic, thyme, sage and rosemary.
Dry turkey thoroughly with paper towels. Using your fingers, carefully loosen the skin from the breast meat, spreading half of the butter mixture under the skin. Secure skin over the butter with wooden picks.
Place turkey, breast side up, on top of the lemon slices. Spread remaining half of the butter mixture over the turkey; season with salt and pepper, to taste.
Place into oven and bake until the turkey is completely cooked through, reaching an internal temperature of 165 degrees F, about 1 hour 30 minutes.
Let stand 20 minutes before carving; serve warm with gravy, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Roasted Turkey Breast appeared first on Damn Delicious.

What can I make with dessert wine? | Kitchen aide

Anna Berrill — Tue, 16 Nov 2021 14:00:09 GMT

Unopened sweet wine in the back of the cupboard? You've got the start of a special dessert, a classic chicken dish or a punchy sauce …

• Got a culinary dilemma? Email feast@theguardian.com

What can I do with several unopened bottles of dessert wine? I’m just not sophisticated enough to want to drink them.
Jean, Solihull

“First of all, I’d argue with the idea that anyone isn’t sophisticated enough to drink dessert wine,” says the Guardian’s Fiona Beckett. Which is not to say that Jean isn’t wise to consider other ways to make use of her mounting collection. Zero-waste chef Tom Hunt, who isn’t a big fan of the sweet stuff, either (“Why would I want an extra sweet thing on top of dessert?”), uses dessert wine to “add sweetness and flavour to sweet and savoury dishes alike”, such as braised meat or stews (just use in moderation). “You could also switch it in instead of red wine, unless you’re using that as a colouring.”

Thomasina Miers’ recipe for a roast celeriac and chicory salad with lentils and apples | The new flexitarian

Thomasina Miers — Mon, 15 Nov 2021 13:00:03 GMT

Roast celeriac with nuts, herbs, chicory, apple and lentils, all tossed in a sharp, mustardy dressing, make for a riot of autumnal flavour

Celeriac is an acquired taste. When I was younger, I was fed so much parsnip, swede and celeriac that they felt like an assault on my underdeveloped tastebuds. But pair this humble root with potato in a silky soup or olive-rich mash, and its celery flavour is calmed and softened; eat it raw in a classic remoulade, and its crunchy, light celery-ness is enhanced. Here, I roast it for ease (cutting those raw batons can be a faff) before tossing it in a remoulade-like dressing; the pairing with lots of crunchy, sweet, peppery ingredients allows the celeriac’s mellow sweetness to sing.

UK readers: click to buy these ingredients from Ocado

Cocktail of the week: The Italian Greyhound’s nettare d’autunno – recipe | The good mixer

Karl Hogan — Fri, 12 Nov 2021 16:00:07 GMT

A zippy Italian take on the roaring 20s favourite, the sidecar, featuring brandy, seasonal clementines and kumquat liqueur

As clementines come into season, we pair them with brandy in this Italian take on the sidecar that’s just the thing for a chilly, autumn evening.

UK readers: click to buy these ingredients from Ocado

35+ Meatless Thanksgiving Recipes

Kate — Wed, 10 Nov 2021 19:15:17 GMT

Thanksgiving is just two weeks away! Have you finalized your menu? Whether you’re vegetarian/vegan or interested in fun veggie-forward dishes, I hope you’ll discover the perfect recipe in this roundup.

You’ll find plenty of colorful main dishes in the list. From veggie lasagna to stuffed acorn squash, these recipes will appeal to everyone. No meat substitutes here! My cookbook, Love Real Food, offers some delicious entrées as well: Quinoa-Stuffed Sweet Potatoes (page 144), Roasted Eggplant Lasagna (page 163), and Roasted Carrots with Farro, Chickpeas, and Herbed Tahini Sauce (page 186).

You’ll also find hearty green salads below, many of which could serve as a main in sufficient quantity, plus creamy soups and mostly savory side dishes. The recipes that are also gluten free and/or vegan are labeled accordingly.

At the end of the post, you’ll find links to recipes that will round out Thanksgiving Day, including breakfast options, appetizers, and cocktails. For even more ideas, check out my full Thanksgiving archives or use the search bar if you’re looking for something in particular. Enjoy!

Continue to the recipe...

The post 35+ Meatless Thanksgiving Recipes appeared first on Cookie and Kate.

Candied Yams

Chungah @ Damn Delicious — Tue, 09 Nov 2021 05:00:15 GMT

How to make THE BEST homemade candied yams ever! Coated in butter, sugar, cinnamon and nutmeg. So stinking easy (and so good!).

I know typically during Thanksgiving the turkey or the stuffing tends to be the heroes of the holiday spread. But for me, it’s always always about the candied yams. No question.

It’s the rounds of sweet potato slices baked to tender perfection, coated in the syrupy goodness of warm spices.

The best part? There is absolutely no parboiling here like traditional candied yam recipes. Nope, they’re baked for an hour instead, basted in that heavenly syrup during the last 20 minutes.

When ready to serve, sprinkle with chopped pecans (and rosemary if you want that pop of color). You’ll never want to go back to canned candied yams ever again.

Candied Yams

Yield: 8 servings

prep time: 20 minutes

cook time: 1 hour

total time: 1 hour 20 minutes

How to make THE BEST homemade candied yams ever! Coated in butter, sugar, cinnamon and nutmeg. So stinking easy (and so good!).

5.00 stars (2 ratings)

Print Recipe

Ingredients:

1 cup orange juice
1/2 cup dark brown sugar
1/4 cup unsalted butter
Kosher salt and freshly ground black pepper, to taste
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon finely chopped fresh rosemary
3 pounds sweet potatoes, peeled and cut into 1/2-inch slices
1/2 cup pecan halves, chopped

Directions:

Preheat oven to 400 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
In a small saucepan over medium heat, combine orange juice, brown sugar, butter, 1 teaspoon salt and 1/4 teaspoon pepper until butter has melted, about 4 minutes. Remove from heat; stir in vanilla, cinnamon, nutmeg and rosemary.
Place potatoes into the prepared baking dish; stir in orange juice mixture.
Place into oven and bake, covered, for 40 minutes. Uncover; continue to bake for an additional 20 minutes, basting every 7-8 minutes until potatoes are tender and orange juice mixture is syrupy. Season with salt and pepper, to taste.
Serve immediately, garnished with pecans, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Candied Yams appeared first on Damn Delicious.

Best Baked Potato

Kate — Mon, 08 Nov 2021 13:50:49 GMT

Meet the baked potato of my dreams! These baked potatoes are fluffy on the inside and crisp on the outside. They’re exactly the kind of baked potato I’ve been craving. If you share my definition of what a baked potato should be, you could call these potatoes perfect.

I baked potatoes every which way to arrive at this recipe. I tried various baking temperatures, different crisping methods, and even analyzed how and when to slice open those beautiful baked spuds.

If you’re accustomed to run-of-the-mill baked potatoes, this might sound like a silly amount of effort. But if you have savored the glorious contrast between crispy potato skin and fluffy potato interior, you know there must be a trick to it.

The good news is that baking the perfect potato isn’t complicated when you follow this method. There’s not much better than a piping hot baked potato on a chilly day, so preheat that oven already!

Continue to the recipe...

The post Best Baked Potato appeared first on Cookie and Kate.

What to Cook This November

Kate — Mon, 01 Nov 2021 21:44:51 GMT

We’re barreling straight toward the holiday season, can you believe it? Below, you’ll find plenty of seasonal recipes that will sustain you between yesterday’s Halloween candy and your Thanksgiving feast.

With a newborn at home, I think we’ll keep our holiday festivities small, but I’m looking forward to them more than ever. Baby Grace is snoozing on my chest now—she still insists on being held, and I’m happy to oblige.

As such, I may not publish all of the recipes I intended to this year. I promise that I’ll get them to you as soon as I find the time! I hope you find some new-to-you favorites in this post. Stay warm, well and cozy out there.

Apples

Apple Steel-Cut Oatmeal

Gluten free and vegan (see notes)

“We made the apple oatmeal on this cool morning here in Kansas…and it was perfect. Topped it with some almond butter and a swirl of maple syrup. My 3 year old ate most of my portion along with his. So, kid friendly, as well! Another recipe well done!” – Jamie

More apple recipes »

Continue to the recipe...

The post What to Cook This November appeared first on Cookie and Kate.

Breakfast with Eun Hee An: tarak-juk (king’s congee) with crab

Ann Ding — Fri, 29 Oct 2021 19:00:39 GMT

Simple, elegant and deeply satisfying – the Moon Mart chef’s take on congee shows the traditional Korean food of royals can also be easy to make

“I don’t like the idea of good food being intimidating,” says Eun Hee An.

True to this approach, An tells me her chosen breakfast of tarak-juk – a rice porridge, or congee, made with one part milk and two parts dashi, or stock – is “so simple”.

Australian supermarket tomato sauces tasted and rated – and how to cook with them

Rosheen Kaul — Wed, 27 Oct 2021 16:30:37 GMT

This staple of hot chips, pies and sausage sizzles also works brilliantly in everything from Japanese-style pasta to Malaysian fried rice

In the first of her new fortnightly cooking column, Pantry Remix, chef Rosheen Kaul explores Australia’s favourite sauce

The term “pantry staple” is so boring. How are you expected to find inspiration from a dusty cupboard of jars, spices and unidentifiable flours?

Really though, the pickles and condiments hiding away in dark recesses have so much untapped potential. That sticky jar of honey needn’t only be used for tea or toast, nor should that curry paste be exiled to a life of Tuesday night curries. I can hear the mango chutney crying for attention from your refrigerator door.

Pumpkin Donut Holes

Chungah @ Damn Delicious — Fri, 22 Oct 2021 04:00:00 GMT

The most irresistible mini pumpkin muffins smothered in cinnamon sugar goodness! Perfect for breakfast, lunch + dinner!

Can you have these for breakfast? Yes. For lunch? Yes. For dinner? Yes, yes, yes.

You can have these bad boys for all the meals.

They are incredibly moist and fluffy with just enough sweetness to balance out with the cinnamon sugar outer layer.

But be careful, their bite-sizedness make these donuts VERY dangerous.

Pumpkin Donut Holes

Yield: 24 mini muffins

prep time: 20 minutes

cook time: 15 minutes

total time: 35 minutes

The most irresistible mini pumpkin muffins smothered in cinnamon sugar goodness! Perfect for breakfast, lunch + dinner!

4.94 stars (18 ratings)

Print Recipe

Ingredients:

1 3/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup pumpkin puree
1/2 cup milk
1/2 cup brown sugar
1/3 cup canola oil
1 large egg
1 teaspoon vanilla extract

For the cinnamon sugar topping

2 tablespoons ground cinnamon
2/3 cup sugar
4 tablespoons unsalted butter, melted

Directions:

Preheat oven to 350 degrees F. Lightly oil a mini muffin pan or coat with nonstick spray.
In a large bowl, combine flour, cinnamon, nutmeg, allspice, cloves, baking powder and salt.
In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, brown sugar, canola oil, egg and vanilla.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Scoop the batter evenly into the muffin tray.
Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
To make the cinnamon sugar, combine cinnamon and sugar.
When the muffins are done, cool for 2 minutes and dip each muffin into the melted butter and then into the cinnamon-sugar mixture.
Let cool on a wire rack.

Notes:

Adapted from Two Peas & Their Pod

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Pumpkin Donut Holes appeared first on Damn Delicious.

Thai Coconut Curry Ramen

Chungah @ Damn Delicious — Sun, 17 Oct 2021 04:00:07 GMT

The most flavorful red curry coconut broth! Made in just 30 min with cilantro, soft boiled eggs and ramen noodles!

Goodbye summer! It is finally cool enough so I can sit in my chair with all my chunky sweaters and slurp up all the steaming ramen noodles and this out-of-this-world red curry coconut broth.

The broth is simply perfection alongside the crumbled pork topping and soft boiled eggs, easily made right in your IP as you simmer your heavenly ramen broth.

And this ramen comes together fast, making it the perfect weeknight meal for the entire family.

Thai Coconut Curry Ramen

Yield: 4 servings

prep time: 15 minutes

cook time: 15 minutes

total time: 30 minutes

The most flavorful red curry coconut broth! Made in just 30 min with cilantro, soft boiled eggs and ramen noodles!

5.00 stars (21 ratings)

Print Recipe

Ingredients:

2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
1 1/2 tablespoons canola oil
2 medium shallots, diced
3 tablespoons red curry paste
2 tablespoons tomato paste
2 cloves garlic, minced
1 tablespoon freshly grated ginger
1 (13.5-ounce) can coconut milk
4 cups chicken stock

For the pork

2 teaspoons toasted sesame oil
1 pound ground pork
2 cloves garlic, minced
1 fresno chili, seeded and minced
2 tablespoons fish sauce
Kosher salt and freshly ground black pepper, to taste

For serving

4 soft boiled eggs, peeled and halved
1/2 cup fresh cilantro leaves
2 green onions, thinly sliced
1 tablespoon toasted sesame seeds

Directions:

In a large pot of boiling water, cook noodles until just tender, about 2-3 minutes. Rinse under cold water and drain; set aside.
Heat canola oil in a large stockpot or Dutch oven over medium heat. Add shallot, and cook, stirring frequently, until tender, about 3 minutes. Stir in curry paste, tomato paste, garlic and ginger until fragrant, about 2 minutes.
Stir in coconut milk and chicken stock. Bring to a boil; reduce heat, cover and simmer until flavors have blended, about 8-10 minutes.
Heat sesame oil in a large skillet over medium high heat. Add pork, garlic and fresno chili. Cook until pork has browned, about 3-5 minutes, making sure to crumble the pork as it cooks. Stir in fish sauce; season with salt and pepper, to taste.
Divide noodles and broth into bowls. Top with pork, soft boiled eggs, cilantro, green onions and sesame seeds.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Thai Coconut Curry Ramen appeared first on Damn Delicious.

Bread head: why you need migas in your life to help use up that stale loaf | Waste not

Tom Hunt — Sat, 16 Oct 2021 05:00:10 GMT

Stale bread? Tear it up, fry in oil, then mix with paprika, chorizo, mushroom and top with a fried egg … to think one of the best breakfasts ever could’ve ended up in the bin

Migas, which means “crumbs” in Spanish, is a traditional Spanish staple that’s eaten all over the country for breakfast, lunch and dinner. To make it, stale bread is torn up, rehydrated, then fried with lots of olive oil, garlic and herbs.

Depending on where you are in Spain, it can be flavoured with a wide variety of ingredients, including sweet paprika, chorizo, morcilla (a savoury blood sausage) and bell peppers, though in the frugal spirit of much Spanish peasant cookery, it can be made with just about any leftovers you have to hand. Today’s version features fried mushrooms, which make a particularly tasty, plant-based take on the dish, but you could swap them out for all sorts of other leftover vegetables or meat, and flavour it with paprika.

Ravneet Gill’s recipe for malted walnut and chocolate chip breakfast loaf | The sweet spot

Ravneet Gill — Fri, 15 Oct 2021 11:00:28 GMT

A slice of this nutty sweet loaf is begging for a grill and a wad of farmhouse butter

This loaf is designed to be eaten sliced, griddled and generously buttered with good-quality salted stuff. It stands up really well on its own, but also works really nicely topped with nut butter and sliced banana. It’s important that the walnuts are roasted beforehand, because that helps improve their texture inside the bread. Add the mix after the first prove and feel free to switch the milk chocolate for dark or the walnuts for another nut, if you prefer.

UK readers: click to buy these ingredients from Ocado

BBQ Chicken Pizza

Chungah @ Damn Delicious — Sun, 03 Oct 2021 04:00:31 GMT

You can use homemade pizza dough (or store-bought) with leftover rotisserie chicken for the best (speediest) dinner ever!

With football season in full throttle, we’ve been making a ton of pizzas at the DD house. And it’s been an absolute God-send to keep our freezer overstocked with this pizza dough.

With that, this BBQ pizza came together so incredibly fast, especially with some leftover rotisserie chicken we had to use up.

But if you don’t have any pizza dough on hand, store-bought is absolutely fine here. And if you have a pizza stone, I highly recommend using it!

But the most important thing to note is to use your absolute favorite BBQ sauce for the best results possible. You’ll want it just right – perfectly tangy and sweet in every single cheesy bite.

BBQ Chicken Pizza

Yield: 6 servings

prep time: 15 minutes

cook time: 25 minutes

total time: 40 minutes

You can use homemade pizza dough (or store-bought) with leftover rotisserie chicken for the best (speediest) dinner ever!

5.00 stars (2 ratings)

Print Recipe

Ingredients:

2 tablespoons olive oil
1/4 cup yellow cornmeal
1 pound pizza dough, homemade or store-bought
1/2 cup plus 2 tablespoons favorite bbq sauce (we love Stubb’s)
2 cups leftover shredded rotisserie chicken
1 cup shredded smoked cheddar cheese
1 cup shredded whole milk mozzarella cheese
1/2 cup diced red onion
Kosher salt and freshly ground pepper, to taste
3 tablespoons chopped fresh cilantro leaves

Directions:

Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.
Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan.
Using a small ladle, spread bbq sauce over the surface of the dough in an even layer, leaving a 1/2-inch border.
Top with chicken, cheeses and onion; season with salt and pepper, to taste.
Place into oven and bake for 20-24 minutes, or until the crust is golden brown and the cheeses have melted.
Serve immediately, garnished with cilantro, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post BBQ Chicken Pizza appeared first on Damn Delicious.

Eggs, tomatoes, feta and fruit: Yotam Ottolenghi’s brunch recipes

Yotam Ottolenghi — Sat, 02 Oct 2021 08:30:05 GMT

A spicy, Mauritian-inspired egg and tomato stew, moreish leek and cheese pastries, plus grilled pineapple with a maple lime dressing add up to a perfect weekend brunch

Eggs, tomatoes, bread, feta, maple syrup, fresh fruit, lemons, my kids, my friends … and coffee. If I were to come up with a top 10 of “things I love”, it would pretty much read like that (note to my children and friends: not in the order listed, I promise). It also happens to act as a checklist for my perfect brunch, when bringing all these things together around one table is, to me, the very best way to start the weekend. I love everything about brunch: its informality, its generational mix and its “anything goes” nature when it comes to what’s being served (so long as there are eggs, tomatoes, bread and feta, of course).

UK readers: click to buy these ingredients from Ocado

Skillet Sun Dried Tomato Chicken Thighs

Chungah @ Damn Delicious — Sun, 12 Sep 2021 04:00:55 GMT

Juicy, golden brown chicken in the sauciest, sun dried tomato cream sauce with sneaked-in greens!

So much yes here. Juicy, tender, perfectly cooked chicken thighs. The creamiest, sauciest, garlicky sun dried tomato cream sauce. Sneaked-in greens (always a plus). And freshly grated Parmesan?

YES YES YES.

When I’m feeling super fancy, I’ll serve this with my favorite IP mushroom risotto and all the crusty bread. Oh and extra Parmesan for serving. Because you can never ever have enough.

Skillet Sun Dried Tomato Chicken Thighs

Yield: 4 servings

prep time: 15 minutes

cook time: 15 minutes

total time: 30 minutes

Juicy, golden brown chicken in the sauciest, sun dried tomato cream sauce with sneaked-in greens!

4.63 stars (8 ratings)

Print Recipe

Ingredients:

1 1/2 pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
5 1/2 tablespoons all purpose flour, divided
1 tablespoon canola oil
1 tablespoon unsalted butter
3 cloves garlic, minced
1 small shallot, diced
1 cup chicken stock
1/2 cup half and half
1/2 cup sun dried tomatoes halves
2 cups baby spinach
3 tablespoons freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves

Directions:

Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
Heat canola oil and butter in a medium skillet over medium heat.
Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.
Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes; season with salt and pepper, to taste.
Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
Gradually whisk in chicken stock, half and half and sun dried tomatoes. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in spinach, Parmesan and parsley; season with salt and pepper, to taste. Return chicken to the skillet.
Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Skillet Sun Dried Tomato Chicken Thighs appeared first on Damn Delicious.

Instant Pot Chicken Nachos

Chungah @ Damn Delicious — Sun, 29 Aug 2021 04:00:13 GMT

Need to whip up the BEST EVER nachos for a crowd with minimal effort? THIS IS IT! Fully loaded and so so good.

This is one of my favorite Damn Delicious recipes for a few reasons. For starters, it’s nachos. And who doesn’t love a giant sheet pan of cheesy, fully loaded nachos?

The answer to that is no one.

Secondly, this recipe is so easy. Too easy, really. There’s no searing, no browning. Nope. You dump, you set, you go.

And my last reason is the leftover chicken. The recipe only requires 2 cups of the shredded chicken so the rest is saved for later use, meaning for tacos, quesadillas, burrito bowls. You name it. I mean, the leftovers may be the best part, really.

When ready to serve, load up with your favorite toppings. A blend of cheeses if you wish, pickled jalapenos, beans, more salsa…it will be utterly fantastic no matter what you choose.

And if you’re not into the chicken breast + thigh combo here, sub in your desired chicken (all breasts or all thighs). It is ALL GOOD.

Instant Pot Chicken Nachos

Yield: 8 servings

prep time: 20 minutes

cook time: 1 hour

total time: 1 hour 20 minutes

Need to whip up the BEST EVER nachos for a crowd with minimal effort? THIS IS IT! Fully loaded and so so good.

5.00 stars (4 ratings)

Print Recipe

Ingredients:

2 boneless, skinless chicken breasts
4 boneless, skinless chicken thighs
1 cup salsa, homemade or store-bought
1/2 cup chicken stock
1 teaspoon chili powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper, to taste
12 ounces tortilla chips
3/4 cup pico de gallo, homemade or store-bought
2 cups shredded cheddar cheese
1 cup guacamole
1/2 cup sour cream
2 tablespoons chopped fresh cilantro leaves

Directions:

Add chicken, salsa, chicken stock, chili powder and cumin to a 6-qt Instant Pot® and gently toss to combine; season with salt and pepper, to taste.
Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Remove chicken from the Instant Pot® and shred using two forks; season with salt and pepper, to taste, if needed.
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place tortilla chips in a single layer onto the prepared baking sheet. Top with 2 cups shredded chicken (reserve remaining chicken for later use), pico de gallo and cheese.
Place into oven and bake until heated through and the cheeses have melted, about 10-12 minutes.
Serve immediately, topped with guacamole, sour cream and cilantro.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Instant Pot Chicken Nachos appeared first on Damn Delicious.

How can I get a taste of Spain in my home cooking? | Kitchen aide

Dale Berning Sawa — Tue, 24 Aug 2021 13:00:01 GMT

For Iberian flavour year round, fill the freezer with summer salsa and stock your pantry with good olive oil, sherry vinegar and lots of garlic, so one of Spain’s classic base sauces will always be mere moments away

• Got a culinary dilemma? Email feast@theguardian.com

What’s the secret to great Spanish cooking?
Neil, Richmond

To read a list of Spanish pantry staples is to feel instantly hungry. Extra-virgin olive oil, salt and sherry vinegar, as Andalusian master chef Dani García of Bibo in London points out, make an excellent gazpacho dressing, and are also the foundational trio of Spanish cuisine. To these, add aromatics: white onion (for sweetness), lots of garlic, pimentón (smoked paprika) and saffron, the latter both in moderation.

Got a culinary dilemma? Email feast@theguardian.com

Autumn harvest: slow and warming vegetarian recipes from Justine Schofield

Justine Schofield — Mon, 12 Apr 2021 17:30:11 GMT

From meat-free takes on meatballs and meatloaf to sweet potato with tofu cream, these dishes are a comforting transition to colder weather

Meatless meatballs? Yes, they can be done and they work a treat! I tried these in the south of Italy a few years ago and have since recreated them at home. Initially you’ll think it’s not possible for fennel to form polpette but, after blending with the breadcrumbs, parmesan and ricotta, they hold their shape well. They are truly delicious and great served simply with toasted sourdough.

What store-cupboard basics should I stock up on for winter?

Anna Berrill — Tue, 20 Oct 2020 13:00:07 GMT

Long-lasting and versatile ingredients will see us through the winter – grains, pulses, warming spices – and remember to make good use of the freezer

What should I have in my store cupboard and freezer now to make cooking easier?
Katie, Leeds

Now is the time to get those soups, stews and dals going, so making space (in moderation. No stockpiling, please) for lentils, coconut milk, warming spices (turmeric, cinnamon, ginger, cumin) and tinned tomatoes is a good starting point.

My AM + PM Skincare Routines and Current Fave Products! (cruelty-free)

Angela (Oh She Glows) — Mon, 05 Oct 2020 15:16:31 GMT

Hey everyone! I hope you’re doing well and staying safe out there. This post is a shift from my usual recipe-related content, but it’s one I’ve been asked to do for ages now and I’m happy to finally have this post put together. It’s a bit of a beast! Be sure to see the bottom of this blog post because I’m announcing a fun live event in celebration of Oh She Glows for Dinner (which launches next week!). I hope you’ll join us on Oct 14th at 7pm EST!!

Skin care is such a personal journey, and I certainly don’t expect that what I do will work for you or that you should follow my routines because we all have vastly different skin care needs. That said, I personally love seeing skin care routines that other people follow (it’s a bit of an obsession in recent years). I hope you enjoy this post too!

As a teenager, I remember using strong acne cleansers and ointments that would strip my skin. And super coarse scrubs. I suffered from tons of bad breakouts in my teen years and just felt so insecure most of the time. I wish I could give that girl a big hug. Needless to say, my skin care has evolved over the years as I’ve learned more about my changing skin and which products and ingredients are effective for me. I actually didn’t get into a formal skin care routine until the past couple of years. When Adriana and Arlo were younger, I was lucky if I washed my face and threw on moisturizer before bed because I was so tired. I was also trying to solve ongoing allergic reactions so I was super careful about introducing new products and rarely ever did. If you are in a similar phase of life, be kind to yourself and don’t worry about having the perfect routine, or heck, a routine at all. Do what makes you happy and works for you, whatever stage you are in. Now that my kids are a bit older (and I seem to have figured out, at least in part, what was causing my allergic reactions), I’ve been loving getting back into skin care again because it helps me slow down and take some time for self-care. It’s a favourite part of my day!!

Without further ado, here are the cruelty-free products I’m using lately. I’ve also shared my AM and PM routines below. Keep in mind I am in no way claiming to be a skin care expert by any stretch of the imagination; I just love learning about it and consider this an evolving personal journey!

As always, this post is not sponsored. As you may know, I don’t do any sponsored content…this was a decision I made many years ago, but I like to mention it once in a while for new readers. :) I also purchased all of the products myself (nothing was gifted). There are affiliate links for some of the products below, however, so if you click an affiliate link and make a purchase I may earn a small percentage. I’m always grateful for your support!

First, a bit of info on my skin type to provide context:

Combination skin (mixture of dry areas and normal/oily areas)
Reactive (flushes easily)
Prone to hyperpigmentation
I’m still working on reducing melasma from my 2 previous pregnancies, and have made slow progress!

Thanks to Eric for taking this photo of me (this photo cracks me up…I’m looking all super creepy at myself while applying a mask).

Cleansers

In the evening, I use the double cleanse method because it’s really helpful to break down sunscreen and makeup. I start with a rich cleansing balm, then move on to the jelly cleanser as my second cleanse. In the morning, I only use the jelly cleanser since my skin doesn’t need much cleansing.

The Inkey List Oat Cleansing Balm (150 mL: $12.99 CAD/$9.76 USD; this product contains no animal derivatives, however they are not yet vegan certified)

This ultra-thick and rich cleansing balm is often sold out and for good reason. It’s so luxurious to use (I love to give myself a little facial massage when I use it). It has a fantastic price point for a cleansing balm, and I find that it calms my skin down and makes it softer! I do have one complaint about this balm – the balm is very hard to squeeze out of the tube..I’m talking major arm workout. I hope the brand improves the packaging for this in the future.

Herbivore Pink Cloud Rosewater + Tremella Creamy Jelly Cleanser (100 mL: $32 CAD/$24 USD, vegan)

I like that this cleanser doesn’t leave my skin feeling dry! It’s gentle and moisturizing, and one small pump is all you need for a full face lather!

Serums

The Ordinary Niacinimide 10% + Zinc 1% (30 mL: $5.90 CAD/USD, vegan)

Targets: balances oil production, reduces appearance of acne, brightens skin tone

The Ordinary Retinol 1% in Squalane (30 mL: $6.70 CAD/USD, vegan)

Targets: fine lines, photo damage, texture (note: I’m going to move on from this retinol as it doesn’t sink in as well as I would like. I plan to try out The Inkey List 1% retinol as soon as it’s back in stock!)

NIOD Copper Amino Isolate Serum 2:1 (15 mL: $60 CAD/USD, vegan)

Targets: textural damage, uneven tone, enlarged pores, lack of radiance

NIOD Re:pigment (15 mL: $39 CAD/USD, vegan)

Targets: hyperpigmentation

NIOD Fractionated Eye Contour Concentrate (15 mL: $68 CAD/USD, vegan)

Targets: dynamic lines, static lines, fine superficial under-eye lines, loss of elasticity (especially upper-eyelids), dark circles, puffiness and textural unevenness.

Vitamin C Serum

Timeless Vitamin C + E Ferulic Acid Serum (1 oz/30 mL: $34.55 CAD/$25.95 USD, vegan)

This is a lovely, L-ascorbic acid serum that helps brighten and smooth my skin! In the past, I’ve had problems with sticky or oily vitamin c serums, but this one has a watery texture. I keep it in the refrigerator when storing.

Moisturizer with SPF

EltaMD UV Elements Broad-Spectrum SPF 44 Moisturizing Physical Sunscreen (Tinted) (2 oz/60 mL: $45.33 CAD/$35.50 USD)

mixed with…

Colorescience Sunforgettable Total Protection Face Shield SPF 50 (original tint, 1.8 oz/53 mL: $49.52 CAD/$39 USD)

There is rarely a day I don’t wear sunscreen. I also wear hats religiously when outdoors…you’ll almost never find me outside without a hat on. When I’m outside in the summer during peak UV hours, I wear a goofy-looking wide brim hat, add a fresh layer of facial SPF, and mineral-based sunscreen on my body. Even though I can’t take away all those years I used to tan when I was younger (whyyyy, Ange, whyyy?), I’ve vowed to protect my skin now and in the future.

After finding out that my previous Paula’s Choice go-to sunscreen was not completely mineral-based like I thought it was (huge thanks for a couple OSG readers for mentioning this!), I set out on a quest to find my perfect physical sunscreen. I really like the tinted one linked above by EltaMD because it doesn’t leave a white cast. Unfortunately, the tint is a bit too dark for my skin tone. I now mix the EltaMD one with Colorescience Sunforgettable Total Protection Face Shield SPF 50 (also linked above) and I’m OBSESSED. I can create the perfect custom shade to match my skin. The finish when mixing these two sunscreens is also more matte compared to the EltaMD sunscreen used alone. When used together, they also make my complexion look more even toned.

Night Cream

A thick moisturizer is the final step in my evening skin care routine and locks in my serums. I’m actually between night creams at the moment as a cream I love (Herbivore Pink Cloud Moisture Cream, vegan and pictured in this post) may have been discontinued (although I’ve seen that you can still find it at some physical Sephora locations). I also love Drunk Elephant’s Protini Polypeptide Cream (vegan), but I’m not a fan of the packaging.

Oils

The Ordinary 100% Organic Cold-Pressed Rose Hip Seed Oil (30 mL: $9.80 CAD/USD, vegan)

I don’t use many oils, but this is a go-to of mine which I use some evenings. It gives the skin a nice glow! When my skin is looking extra thirsty, I’ll add a couple drops of this into my evening moisturizer or layer it underneath my moisturizer.

Masks

Tatcha Violet-C Radiance mask (50 mL: $117 CAD/$88 USD)

This new-to-me mask contains vitamin C as well as AHA’s from 7 different fruits (shown in mirror photo above). The biggest benefit I’ve noticed with this mask is that it makes the skin feel very smooth and is moisturizing. It’s a great one to use before makeup for a smooth application. I’ve noticed subtle brightening, but not as much brightening as I was hoping. Because of this and the high price point, I’m not sure whether I will repurchase it. I do like it overall, so I’ll have to see if something better comes along..I always like trying new things out!

Chemical & enzyme exfoliants

Since I don’t use any chemical exfoliants in my current daily AM or PM skincare routines, I like to get in one of these peels once a week. I always patch test new products, but this is especially important with peels. The Ordinary has a handy guide to patch testing here.

The Ordinary Lactic Acid 10% + HA (30 mL: $6.80 CAD/USD, vegan)

I primarily use this lactic acid for KP (Keratosis Pilaris), which I’ve struggled with on the back of my arms. Its gentle chemical exfoliation really helps smooth and soften bumpy skin with regular use and it keeps the skin hydrated at the same time. I tend to forget about applying it, but when I’ve used it regularly (every other day), it has really helped smooth my arms! Of course, you can also use this on your face, too, and it comes in an even more gentle 5% concentration, if need be.

The Ordinary AHA 30% + BHA 2% Peeling Solution (30 mL: $7.20 USD, vegan)

This is a really effective chemical exfoliation for my skin, but you have to be careful with it as it’s not for everyone. Before using, I patch tested this peel on my inner forearm for 10 minutes (the max recommended time). Then I waited 24 hours to see if a reaction formed. When my skin didn’t react, I applied it to my face for just 1 minute for the first use. For the second use, a week or two later, I left it on for 2 to 3 minutes, and I worked my way up from there, very slowly. I’ve used at home chemical exfoliants in the past without issue and my skin has no problems with this mask at the recommended ‘up to 10 minute’ time, but I wouldn’t recommend it for sensitive skin types. The Ordinary says, “It is only suitable for experienced users of acid exfoliation.” It’s also important to make sure your skin is dry before application – there should be no water on the skin. Anyway, this mask makes my skin absolutely glowing and smooth…it’s truly a ride or die for me. I find that I only need to keep it on for 5 to 8 minutes max for great results…less is more.

AlumierMD Enzymatic Peel

This lovely enzyme peel mask contains 10% lactic acid with fruit enzymes for a gentle but effective exfoliation. I purchased it from my sister Kristi who is a trained skin care specialist with AlumierMD and is so knowledgeable about skincare! I find you only need to leave this enzyme mask on for a few minutes, so it’s nice when you find yourself short on time. If you want to find out more about this product or AlumierMD products in general, drop Kristi a line at skinsavvyscience@gmail.com and say hello or follow her on Instagram :)

Moisturizing Lip Balm

Summer Fridays Vegan Lip Butter Balm, Vanilla (15g: $29 CAD, $22 USD)

Oh boy, do I love this balm! Summer Fridays says it’s a “silky vegan lip mask that hydrates and soothes parched lips while sealing in moisture.” I would have to agree. I’ve tried quite a few vegan balms and this one is my favourite so far. I use it morning and night…and before going outside in chilly weather!

Light-emitting diodes (LED) low-level light therapy

Project E Beauty Photon Face Rejuvenation Face & Neck Mask ($260 CAD/$195 USD)

It’s getting CREEPY up in here! I’ll start with what I don’t love about this LED mask and I’ll end with what I do love. Don’t love: the mask is heavy on the face (particularly on the bridge of the nose). I use the LED mask while lying down in bed and I hold the mask slightly lifted off the bridge of my nose. I’ve found that if I keep my upper arm resting on the bed (rather than suspended in the air) my arm doesn’t get that tired, but it’s still a bit of an annoyance.

Okay, now onto what I love about it and what has made me stick with it—I’ve seen results. And I mean, my expectations were low. I use this diligently for 20 minutes, 5 to 6 times a week, and I’ve noticed that it has slightly plumped and firmed my skin over the past few months. My skin also feels smoother and softer to the touch. I love that this mask comes with a neck attachment. My neck used to be quite rough in texture and now it feels softer and is visibly smoother.

At first, I thought I was imagining the results and wondered if the results were actually from my skincare products, so I decided to try a little experiment. I tried this LED light on my thigh/knee area where I don’t use any serums. Lo and behold it had the same effect – skin softening and slight plumping. So, I’m pretty sure that the red LED light is doing some good things for my skin (consistent use is key). While this LED mask has a lot of wavelength options, I only use the red light which can help boost collagen production and it’s the one I have seen the most research backing (such as here, here, and here). The added benefit of using this device is that it has forced me to relax for 20 mins at a time – something I never used to make time for. Now I look forward to relaxing on my bed, closing my peepers, and kicking back while listening to various Youtube channels (about as close to meditation as I will likely get, but I’ll take it!). Anyway, I’m not totally happy with this product since it is uncomfortable on the bridge of my nose, so my advice would be to look into various brands.

UPDATE: I recently purchased this flexible Aduro 7+1 LED Face Mask after a blog reader highly recommended it and I’m loving it. It’s so much more comfortable than the Project E Beauty mask that I have been using for the past 6 months. The downside? It’s pricey and the import/duty fee set me back $100 CAD. The upside? The product arrived in only 3 days from the time I hit submit on my order.

My AM + PM skin care routines

Lately, I rotate between the following morning and evening routines. In other words, from the lists below, I pick only one morning routine and only one evening routine per day. I try to rotate them fairly evenly. The products in each routine are listed in order of use/application, too. For example, if I list NIOD Re:pigment before The Ordinary’s niacinamide, it means I apply Re:pigment first, let it soak in for about 30 to 60 seconds, then apply niacinamide afterwards.

I created these routines by chatting with DECIEM consultants to determine which products can be combined (and in what order to layer them), and which ones should not be combined. I also love to refer to The Ordinary’s Regime Guide and this handy conflict chart over at DECIEM Chat Room as starting off points.

Morning routine #1:

Herbivore Pink Cloud Rosewater + Tremella Creamy Jelly Cleanser

NIOD Re:pigment

The Ordinary Niacinamide 10% + Zinc 1%

NIOD Fractionated Eye Contour Concentrate

Paula’s Choice Resist Skin Restoring Moisturizer with SPF 50

Morning routine #2:

Herbivore Pink Cloud Rosewater + Tremella Creamy Jelly Cleanser

The Ordinary Copper Amino Isolate Serum 2:1

The Ordinary Niacinamide 10% + Zinc 1%

NIOD Fractionated Eye Contour Concentrate

Paula’s Choice Resist Skin Restoring Moisturizer with SPF 50

Morning routine #3: (photo coming soon!)

Herbivore Pink Cloud Rosewater + Tremella Creamy Jelly Cleanser

Timeless Vitamin C + E Ferulic Acid Serum

NIOD Fractionated Eye Contour Concentrate

Paula’s Choice Resist Skin Restoring Moisturizer with SPF 50

Evening routine #1:

Double cleanse with The Inkey List Oat Cleansing Balm, then cleanse with Herbivore Pink Cloud Rosewater + Tremella Creamy Jelly Cleanser

NIOD Re:pigment

The Ordinary Niacinamide 10% + Zinc 1%

NIOD Fractionated Eye Contour Concentrate

Night cream

Evening routine #2:

Double cleanse with The Inkey List Oat Cleansing Balm, then cleanse with Herbivore Pink Cloud Rosewater + Tremella Creamy Jelly Cleanser

The Ordinary 1% retinol serum

NIOD Fractionated Eye Contour Concentrate

Night cream

Evening routine #3:

Double cleanse with The Inkey List Oat Cleansing Balm, then Herbivore Pink Cloud Rosewater + Tremella Creamy Jelly Cleanser

NIOD Copper Amino Isolate Serum 2:1

The Ordinary Niacinamide 10% + Zinc 1%

NIOD Fractionated Eye Contour Concentrate

Night cream

Evening routine #4: (photo coming soon!)

Double cleanse with The Inkey List Oat Cleansing Balm, then Herbivore Pink Cloud Rosewater + Tremella Creamy Jelly Cleanser

Timeless Vitamin C + E Ferulic Acid Serum

NIOD Fractionated Eye Contour Concentrate

Night cream

Tips I follow:

Always patch test new skin products. If using any The Ordinary or NIOD products, see their guide on patch testing.
Follow product instructions carefully.
I like to use a slow, gradual approach when introducing new products.
Some of the products/ingredients above are not recommend for pregnancy or breastfeeding, so be sure to consult with your doctor before use.
I try to do my evening routine 30 to 60 minutes before I go to bed, so the products have plenty of time to soak in and are less likely to rub off on my pillow.

Whew, was this a beast or what? It was so much fun to put together. :) Drop me a line and let me know about your favourite skin care products…I love hearing what you guys use and love!

I’m excited to announce that Indigo and Chatelaine are hosting a free online event on October 14th at 7pm EST in celebration of Oh She Glows for Dinner! I’ll be chatting with the lovely Maureen Halushak and really hope you will join us! There will also be signed copies of my new book for sale if you’d like to treat yourself or that special someone. =) I’ll be donating 100% of my personal proceeds on the book sales for this event to Building Roots! Be sure to reserve your spot here if you’d like to join us. :)

Only a week to go until Oh She Glows for Dinner launches into the world! This week is the last week to take advantage of my OSG for Dinner Bonus Bundle, so if you preorder, please make sure you download the free bundle. I am so grateful for your support and can’t wait for you to start cooking! xo

The post My AM + PM Skincare Routines and Current Fave Products! (cruelty-free) appeared first on Oh She Glows.

Perfect Little Pumpkin Cookies with Spiced Buttercream

Angela (Oh She Glows) — Sun, 20 Sep 2020 16:55:19 GMT

Hey everyone, I hope you are doing well! I’m popping in with a fun fall-inspired cookie recipe today that’s been on repeat in this house.

First, I want to thank you all so much for your support for Oh She Glows for Dinner! I’m immensely grateful for each and every one of you who believe in me and in what I create. It’s sounding like cozy, plant-based meals to enjoy at home is a theme you’re really eager for, and hearing this makes me so happy because this book was almost the end of little ‘ol me…hah ;) jk. Well, it was my biggest challenge to date, but sooo worth it and I’m thrilled with how it all came together. Now that I get to cook from this book in my own kitchen, it’s pretty darn special. I can’t wait for you to be able to do so as well.

Your pre-orders help a lot because the more pre-orders we have, the better chance we have to get the book stocked in more numerous and varied retailers, such as independent stores, chain stores, and online retailers, allowing everyone to locate the book more easily and support their favourite stores. I appreciate your help so much!! Click here to find out where you can pre-order your copy so you can start cooking up these delicious, cozy recipes as soon as it’s hot off the press! Not much longer to go now. :) If you pre-order, don’t forget to claim your pre-order Bonus Bundle here until October 13th.

Okay, now it’s time to ring in the fall season with a brand-new, lightly spiced, and completely addictive frosted pumpkin cookie.

Sending you all my love and good vibes for the new season ahead!

Perfect Little Pumpkin Cookies with Spiced Buttercream

Vegan, soy-free

★★★★★
4.7 from 12 reviews

Yield
20 cookies

Prep time
25 minutes

Cook time
13 minutes

Total time
38 minutes

Why hello there, beautiful pumpkin season! These lovely pumpkin cookies are lightly crispy around the edges, tender and chewy in the middle, and the perfect light-tasting base for my Fluffy Pumpkin Pie Spice Buttercream. My recipe tester, Nicole, says they are like “airy, pumpkin spiced clouds with a delightful outer shell to sink your teeth into!” If you aren’t in the mood for frosting, and prefer a lightly sweet, wholesome-tasting cookie, they also taste great without the buttercream. You can use store bought pumpkin pie spice for convenience, or this recipe for Homemade Pumpkin Pie Spice Mix. In the Tips section, I’ve provided sifted whole-grain spelt and all-purpose white flour swap options for the white/light spelt flour. Be sure to check them out before you begin as the flour substitutions aren’t direct 1:1 swaps. This recipe is adapted from my Easy Vegan Sugar Cookies with Pink Frosting.

Ingredients

For the wet ingredients:

3 tablespoons (45 mL) grapeseed oil
3 tablespoons (45 mL) pure maple syrup
1/4 cup (60 mL) unsweetened pumpkin purée
2 tablespoons (30 mL) brown rice syrup
1 1/2 teaspoons ground flaxseed
1/2 teaspoon pure vanilla extract

For the dry ingredients:

3/4 cup plus 1 tablespoon (83 g) almond flour*
1 cup plus 1 tablespoon (127 g) white/light all-purpose spelt flour**
3 tablespoons (27 g) arrowroot starch
1/4 cup (60 g) natural cane sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon fine sea salt
1/2 teaspoon baking soda

For the Fluffy Pumpkin Pie Spice Buttercream:

1/4 cup plus 2 tablespoons (75 g) soy-free vegan butter
1 1/2 cups (190 g) powdered icing sugar, sifted if necessary
1/2 teaspoon pumpkin pie spice
Pinch fine sea salt
Cinnamon or pumpkin pie spice, for garnish (optional)

Directions

Preheat the oven to 350°F (180°C) and line one extra-large baking sheet (or two medium-sized sheets) with parchment paper.
To a small bowl, add the wet ingredients: grapeseed oil, maple syrup, pumpkin purée, brown rice syrup, ground flax, and vanilla. Whisk until combined.
To a large bowl, add the dry ingredients: almond flour, spelt flour, arrowroot starch, cane sugar, pumpkin pie spice, salt, and baking soda. Whisk until combined.
Pour the wet mixture over the dry mixture (being sure to scoop all of the wet ingredients stuck to the sides of the bowl), and stir until it comes together into a dense, very thick dough.
The dough will be very sticky, but this is normal! Scoop a slightly heaping 1 tablespoon of dough into your hand, and roll it into a ball. Continue with the remaining dough, placing each ball onto the baking sheet about 2 to 3 inches apart. If needed, you can lightly wet your fingers during this process. Do not flatten the balls before baking as they will spread out on their own.
Bake the cookies for 12 to 14 minutes until lightly golden (I like baking them until lightly golden as the edges get a bit crispy during cooling). Cool the cookies completely on the baking sheet. To speed up the cooling process, cool the cookies for 10 minutes on the pan then transfer the cookies to the fridge until completely cooled.
Meanwhile, prepare the Fluffy Pumpkin Pie Spice Frosting: To a large bowl, add the vegan butter. Using electric beaters, beat the butter until smooth (about 30 seconds). Add the powdered sugar, pumpkin pie spice, and salt. Starting on low speed, beat until smooth and fluffy, gradually increasing the speed as the ingredients combine. It will look very crumbly at first, but it will eventually come together and become fluffy. If the frosting is still too dry, you can thin it with a tiny bit of almond milk (1/2 teaspoon at a time), and continue beating until smooth. If it’s too thin, you can add a little more powdered sugar and beat again until smooth.
Spread the frosting onto the completely cooled cookies, and top with a sprinkle of cinnamon or pumpkin pie spice, if desired. Serve and enjoy! Leftover cookies can be stored in an airtight container in the fridge for 1 to 2 days. The cookies will soften when sealed in a container.

Tip:

* Be sure to use almond flour and not almond meal which is much coarser.

** I prefer the white/light spelt version. If you can find some, it’s so lovely in these! If you can’t find it in the store, though, you can sift whole-grain spelt flour before using. The flour won’t be as fine and delicate as white/light spelt flour, but it will work in a pinch. To sift: place a large bowl on top of a kitchen scale, and tare the scale to zero. Spoon flour into a fine mesh sieve, and gently shake the sieve side-to-side until you have about 127 grams of sifted flour in the bowl. Discard the coarse flakes that remain in the sieve. Using sifted whole-grain spelt flour produces a more wholesome flavour and texture. Alternatively, you can use 3/4 cup plus 2 tablespoons (127 grams) all-purpose white flour instead of white/light spelt flour. When using all-purpose white flour, the cookies will taste a bit less sweet and complex compared to spelt flour.

Flours are measured using the “scoop and shake until level” method, where you scoop the measuring cup directly into the flour and shake the cup side to side until the flour is level. I recommend weighing the flour whenever possible for the most accuracy.

Nutrition Information

(click to expand)

For those of you who missed my earlier announcement, Indigo is hosting a wonderful contest in celebration of Oh She Glows for Dinner! Plum members who pre-order my new cookbook are automatically entered in this wonderful prize package. It is a great time to do so, because the book is on sale for 22% off right now (Please note, I don’t know when this sale ends). Click here to enter!

The post Perfect Little Pumpkin Cookies with Spiced Buttercream appeared first on Oh She Glows.

Oh She Glows For Dinner + Pre-order Bonus Bundle!

Angela (Oh She Glows) — Wed, 29 Jul 2020 18:27:38 GMT

Hi everyone! I hope that summer is treating you well so far, and you’re staying in good health and good spirits during what has been a heartbreaking year. How are you and your families doing right now?

At long last, I have some fun news to share with you today! This cookbook reveal was supposed to go out to you in May, then in June, and then in early July, but with everything going on in the world it just didn’t feel right, so I delayed it multiple times. I’m not sure it feels right even now, but I’ve had a lot of questions about the new book’s listing on various retailers online, so I knew I couldn’t delay any longer. I’m holding onto the hope that this news will bring a smile to your face and a bit of cheer. :)

If you haven’t guessed already, my new cookbook, Oh She Glows for Dinner: Nourishing Plant-Based Meals To Keep You Glowing, is finally complete and it comes out in a couple of short months! It’s been a wild ride to cross the finish line (never in my wildest dreams did I think I’d be wrapping up a cookbook during a pandemic and lockdown), but after 3 years of working away on this project, I’m absolutely thrilled to let you know all the juicy (pun intended) deets about this new book. If you subscribe to my newsletter, you may have seen the sneak peek pop into your inbox yesterday!

Here’s a little behind-the-scenes from earlier this year when I was going over the book design!

Shifting from “behind-the-scenes” mode to “in-the-spotlight” mode doesn’t come easily for me (I’m much more of a behind-the-scenes kinda gal!), so this “launching into the world” part of the creation process is a big challenge for me on a personal level, and oh boy, the nerves I have right now are unreal. I’d be perfectly happy to work away diligently behind-the-scenes and never have to self-promote. ;) Do any of you relate? I’m always up for a good challenge, though, and getting to reconnect with you all is the icing on the vegan cake!

This book would not have been possible without your encouragement, patience, and support throughout the whole process! It also wouldn’t have been possible without my small-but-mighty team made up of Nicole and Eric. They are my rocks, my sanity savers, my reasons for inappropriate fits of laughter, my sounding boards, my reminders to drink more caffeine and breathe, and it goes on. My incredible, diligent group of recipe testers (a special shout out and thank you to Anna, Carin, Tana, Tammy, Laurie, Caroline, Danielle, Vanessa, Lynn, Audrey, Stephanie D., Anne, Kathy, Stephanie S., Andrea, Beth, Katie, Lindsay M., Bridget, Laura, Lindsay V., Erin, Heather, Suzanne, Adrienne, Stephanie M., Carolina, Kirsten, Lori, Marina, and Kristen) have tested, and tested, and tested these recipes right alongside me and shared the most helpful feedback. And last but not least, I have so much gratitude for the amazing teams at Penguin Random House Canada and Avery!

I held this book in my hands for the first time last week! I can’t even tell you how fast my heart was a-thumpin’ when I opened the box! It is always slightly terrifying and thrilling to open one of my books for the first time, and it really never gets any easier to send my heart and soul’s work off into the world. But I am so darn proud of this book. It’s my very first hardcover book, too!

About this book

Oh She Glows for Dinner is a reflection of what you, my dear readers, have asked me for the most over the years—more plant-based, crowd-pleasing dinner recipes!

Dinner is something I think most of us have struggled with (I know I sure have!), and when you throw “plant-based” into the mix it can be even trickier to figure out. If you’ve ever shrugged your shoulders over what to make for a vegan meal and resorted to toast or a bowl of cereal, you certainly aren’t alone. I knew I had to create this cookbook to help answer the ever-burning “what’s for [plant-based] dinner?” question. As an added benefit, the recipes in this book also make incredible (and often portable) lunches! You’ll also find the perfect, satisfying sides to add to your dish, meal-worthy salads for every season, hearty & healing soups and stews, and a bounty of flavour-poppin’ sauces, dressings, parmesans, and pestos that you can make to change up the flavour profile (or simply punch up your dish even more). And I threw in a delicious dessert/drink chapter, of course, because it wouldn’t be an Oh She Glows cookbook without some sweet, healthified treats! ;)

What you’ll find inside:

Dietary and Cooking Labels

Each recipe indicates whether it is nut-free, gluten-free, soy-free, grain-free and/or oil-free, raw/no bake or one pot. Out of 106 vegan recipes in this cookbook, 101 are gluten-free or have a gluten-free option, 90 are nut-free or have a nut-free option, and nearly all are soy-free. I also share whether the recipe is kid-friendly, freezer-friendly, and/or if any advance prep is needed. My “on the glow” label tells you whether the recipe is portable. My goal was to pack in as much helpful info as I could for you (dare I say this is my most informative book yet?)…you know me, go big or go home…lol.

Storage and Reheating Instructions

Almost all of the recipes in this cookbook also include specific storage and reheating instructions, customized to each recipe. My recipe testers and I spent so much time testing the recipes to take the guesswork out of them for you!

Active Time and Total Time

Each recipe tells you how much active time and total time will be required. Active time is the time you are actively preparing food in the kitchen. Total time reflects how long the recipe takes from start to finish. If applicable, we also share Soak time and/or Chill time.

Full-page colour photographs

I am so excited to share that I did the food photography and food styling for the recipes in this book – there are more than 100 of my photographs inside!

Glow Getter Meal Plans

This book includes 4 meal prep plans! Each time-saving plan provides step-by-step instructions, so you can prep or fully make 3 dinner recipes in just 60 to 90 minutes. I knew it was important to create plans that would actually work for a busy lifestyle. I’ve tried plans in the past that take 2.5 to 3 hours each week, and they just didn’t fit into my life. These plans don’t take long (60 to 90 minutes at a brisk pace) and they set you up with a few hearty meals each week!

Menus To Get Your Glow On

I also share my tried-and-true menus for special occasions or themed nights, such as Girls’ Night, Mother’s Day, Game Night, The Oh She Glows Cookbook Club Night, and more. If you have ever struggled with how to combine recipes for special meals, I really hope this will give you the inspo you need to simplify your planning. Don’t forget to check out our bonus bundle below as it includes 4 designed printable menus which correspond to menus found in the book!

Helpful Recipe Lists

My Helpful Recipe Lists index at the back of the book provides at-a-glance searching of recipes by allergy label or preference, so you can find all the gluten-free recipes grouped together in one spot, or all the kid-friendly, freezer-friendly, nut-free, one pot, and on the glow recipes.

My Pantry Staples, Kitchen Tools and Appliances

I’ve included a condensed list of the essential pantry items I keep on hand along with my favourite tools and appliances. If I have a preferred brand, I share those names with you, so you know exactly what I use in my own kitchen.

The Oh She Glows for Dinner Bonus Bundle is here!

The response to my pre-order bonus bundles for my previous two cookbooks was so enthusiastic, I knew I had to raise the bar and add in some exciting and unique new bonus features. This Oh She Glows for Dinner Bonus Bundle is definitely my favourite, most cheerful and creative pre-order bundle yet. All the *heart eye* emojis for this one. I had so much fun collaborating with local artist, Kayla Whitney, to create an adorable, custom Oh She Glows “Glow” downloadable art print for you to print and hang on your walls! This is my very first custom Oh She Glows print and it looks so bright and cheery on the wall. If you end up hanging the print in your house, we’d LOVE to see it! Simply tag it with #ohsheglowsfordinner on social media.

In addition to the “Glow” art print, you’ll receive 4 artfully designed Oh She Glows for Dinner menus to download and adorn your dinner table on special occasions. Super-handy Glow Getter Meal Plan printables from the new book will make prepping the plans even easier when your book arrives. It’s so convenient to print the meal plans and place them on your counter so you can cross things off as you work through the plan. Lastly, I couldn’t make you wait until October to get cooking, so I’ve included 4 advance recipes in this bundle—a few of my summer-friendly ones that we’ve been enjoying during this hot season!

If you pre-order Oh She Glows for Dinner, keep your receipt handy and follow this link to get your free bonus bundle PDF!

Pre-order now at the following retailers:

Amazon.ca

Amazon.com

Indigo.ca

Barnes & Noble

The Book Depository

Books-A-Million

Apple Books

Amazon.co.uk

Please note: We earn a small commission if you purchase an item through our affiliate links above. Thank you so much for your support!

I can’t wait to hear what you think!!

With love and gratitude,

Angela xo

The post Oh She Glows For Dinner + Pre-order Bonus Bundle! appeared first on Oh She Glows.

Pour thing: what different soy sauces are used for, and which to buy

Palisa Anderson — Fri, 12 Jun 2020 20:00:01 GMT

If you’ve ever cooked Asian food and had the result go horribly wrong, you can probably blame your choice of soy sauce. But a little knowledge goes a long way

During the Han dynasty, more than 2,000 years ago, there was a great division: what had been a singular fermented condiment made of fish and soy, used to stretch out that precious commodity salt, became two.

One emerged as fish sauce and the other, soy sauce. From there they diverged dramatically according to culture, religion, demography and geography. The Buddhists, with their vegetarian practice, took soy sauce to East Asia. The Chinese merchants, who went on to sell their wares in the south, took both fish sauce and soy sauce with them – because they could, and so they did.

Koikuchi: the dark brew most generally used in everyday cooking.

Tamari: literally the crema of miso production, it is the liquid byproduct of miso making and perhaps the closest in method and flavour to the original soy sauce of China, predominantly wheat-free, used for dipping and cooking.

Usukuichi: this one has a shorter brew period that results in a lighter and saltier brew favoured by the Kansai region; often amazake is added.

Light soy: a thinner, lighter style. The main components are soy and wheat that is steamed, inoculated with A. oryzae and left to ferment in wet brine. This is most commonly used for seasoning and dipping. There are varying grades of light soy, as there are varying quality of olive oils. The first press is referred to as premium soy sauce.

Dark soy sauce: yìn yóu, now produced mostly in Taiwan, is the one called for in red cooking dishes (a slow braising method that imparts a red/brown hue to the final dish). The difference here is the inclusion of rock salt and a longer fermentation period.

Blended soy/dark sweet soy/thick soy: can have inclusions of molasses, starches, colour, MSG, mushrooms and even dry spices; used for longer cooking methods and also as a component to dipping sauces.

Anna Jones' summer recipes for pavlova and vegetarian picnic rolls

Anna Jones — Fri, 12 Jun 2020 11:00:21 GMT

Make the most of outdoor eating with these veggie “sausage” rolls and a slightly boozy strawberry pavlova

Instead of zigzagging down to Portugal in our campervan this summer, we’ll be at home. Still, I intend to make it a summer to remember. I’m seeing the beauty of our parks and countryside with fresh eyes, and, thanks to the recent run of knockout weather, we have been eating most meals outside. This pavlova has been on our table a few times – it brings a lot of cheer – and the leek and mustard rolls have been packed for low-key family picnics. It’s going to be a British summer in every sense, and I am embracing it.

Cozy At Home Spicy Any-Veggie Soup

Angela (Oh She Glows) — Sun, 26 Apr 2020 00:40:27 GMT

Hi everyone! It has been so hard to find the right words for this post as my heart is breaking for the world right now. I hope you are all staying safe and doing well. How are you doing? I’m wishing you all love and strength to get through whatever challenges may be coming your way during this pandemic. We’re about to start our 7th week of “sheltering at home” and are all doing well & taking things one day at a time.

A gift from my heart

We’ve been trying to do our part by helping the community in various ways, but I also want to do a little something personal for some of my blog readers who are working on the frontlines and in essential services during this pandemic. This idea is a small way for me to connect with you and say thank you for all that you’re doing! So that said, I’d like to mail a signed and personalized copy of my brand new cookbook (my very first hardcover….eek!), along with an Oh She Glows Recipe App download, to 15 frontline and essential workers located in Canada or the US. These gifts will be sent out as soon as my book launches early this fall. Side note: I almost nixed this idea because I worried there would be hard feelings if I couldn’t send one to everyone who reaches out (I will likely have a lot more than 15 emails), but I hope you’ll understand that even though I can’t send you all one, I’d still like to do this to bring a smile to some of your faces during this difficult time. (And I’ll be doing more cookbook giveaways for the entire OSG community in the late summer and fall, too, so there will be other opportunities coming up.) You can nominate yourself or someone you know. Please send a brief email along with your city, and province or state (or your nominee’s story and location) to frontline@ohsheglows.com by May 1, 2020. We’ll select 15 frontline and essential heroes and I will cover all costs of shipping, the book, etc. Due to the volume of emails we anticipate receiving, we’ll only be able to reply to those who are selected, but I want to say a huge thank you in advance for sharing your story with me and to all of you out there who are making sacrifices for your communities every day.

A little about this soup

Today, I’m sharing a versatile, nutrient-packed, and pantry-friendly soup that I’ve been making for the past several weeks. I can’t tell you how much of a go-to recipe this has been while trying to juggle work deadlines and refereeing (oops, I mean parenting) and homeschooling. You can use virtually any veggies you have on hand as long as it totals about 8 cups (be sure to see the Tips in the recipe below for ideas). I’ve created both Instant Pot and stovetop versions for you as well. I love that I can throw everything into my Instant Pot, turn it on, and walk away! And the stovetop version is almost as simple…the only difference is that you’ll need to stir it a few times during cooking. I’m whipping this up twice weekly until the warm weather sets in. I hope it brings you some comfort during these trying days. I’d love to hear which veggie combos you use…my favourite combo so far is: broccoli, carrots, butternut squash, frozen green beans, and sliced cremini mushrooms. A nutrient powerhouse! I’m not joking when I say that I’m eating this daily for lunch…it helps balance out all the baked goods that I’ve been stuffing in my face…lol.

PS – I’ll be sure to share a lot more details about the new book (as well as the big cover reveal!) soon. If you haven’t already, be sure to sign up for our newsletter, as we’ll be relaunching it this spring and revealing the cover and details there first.

Sending you all love, good health wishes, and big virtual hugs,

Angela xoxo

Cozy At Home Spicy Any-Veggie Soup

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

★★★★★
4.6 from 21 reviews

Yield
8 cups (2 L)

Prep time
15 minutes

Cook time
25 minutes

Total time
40 minutes

This spicy, bursting-with-flavour soup can be made with whatever veggies you have lurking in the crisper and pantry. My favourite combination of veggies is broccoli (rich in immune-boosting vitamin C), butternut squash, carrots, and frozen green beans, and I’ve detailed the amounts I use in my recipe below. You can use any veggies you love as long as it totals 8 cups of chopped veggies (see my Tip below for ideas!). I’ve also provided two different cooking methods: a hands-free Instant Pot method and a traditional (but still very easy) stovetop method. The beauty of this soup is that it’s so simple to make—we simply add the ingredients to the pot and let it cook away! The soup’s spicy flavour comes from using a generous amount of red pepper flakes. I like 2 teaspoons for a moderate, zippy heat level, but if you aren’t a fan of a lot of heat, start with 1 teaspoon and go from there. If you want to use my Instant Pot method, you can find the directions at the bottom of the Tips section. This recipe is adapted from my 8-Minute Pantry Dal.

Ingredients

1 tablespoon (15 mL) coconut oil or olive oil
2 1/2 cups (625 mL) water
1 (14-ounce/398 mL) can light coconut milk
1 (14-ounce/398 mL) can fire-roasted diced tomatoes*
3 cups (190 g) broccoli florets (1 1/2-inch florets)**
2 cups (270 g) peeled, seeded, and chopped butternut squash (1/2-inch cubes)
1 1/2 cups (195 g) chopped peeled carrots (1/2-inch thick coins)
1 1/2 cups (160 g) frozen cut green beans***
2 teaspoons red pepper flakes, or to taste****
1 teaspoon fine sea salt, or to taste
1 teaspoon garlic powder
1 cup (170 g) uncooked red lentils
2 tablespoons (30 mL) apple cider vinegar, or to taste
Herbamare, for garnish (optional)

Directions

Stovetop method: To a large pot, add the oil, water, coconut milk, diced tomatoes (with juices), broccoli, butternut squash, carrots, frozen green beans, red pepper flakes, salt (starting with 3/4 teaspoon), garlic powder, and red lentils. Stir to combine.
Set the heat to high, cover with a tight-fitting lid, and bring the mixture to a low boil. Once it comes to a boil, remove the lid and reduce the heat to medium. Stir again, scraping off any lentils stuck to the bottom of the pot.
Simmer, covered, over medium heat for 15 to 20 minutes, stirring occasionally, until the lentils are soft and the veggies are just fork tender. The veggies should have a touch of resistance when pierced with a fork. The cook time will vary based on the type of veggies you use.
After cooking, remove the lid and stir in the apple cider vinegar, starting with one tablespoon and adding from there, to taste (we love 2 tablespoons for a lot of brightness). Sometimes, there may be a slight separation in the soup after adding the vinegar, depending on the brand of coconut milk used. This is nothing to worry about. Season with more salt, if desired (I add another 1/4 teaspoon of fine sea salt, plus a bit of Herbamare). I also enjoy adding a bit more apple cider vinegar to my individual serving because I adore its tanginess in this soup. Serve and enjoy. Refrigerate leftovers in an airtight container for up to 4 to 5 days.

Tip:

* I love fire-roasted diced canned tomatoes in this soup, but feel free to use regular canned diced tomatoes if that’s what you have.

** You can use practically any veggies you have on hand (most veggies should work, however, I probably wouldn’t try beets or eggplant, but maybe that’s just me). Veggies to try out: broccoli, cauliflower, bell peppers, carrots, sweet potatoes, yellow or red potatoes, button mushrooms, squash, sautéed onions/garlic/celery, thickly sliced zucchini (with skin), kale, frozen peas, etc. Just make sure the chopped veggies total 8 cups. If using onion, celery, or garlic, be sure to sauté them in the oil over medium heat for about 5 minutes, until softened, before adding the remaining ingredients. I have not tested any frozen veggies besides frozen green beans, so I can't vouch for other ones working.

*** If using French-cut frozen green beans (the thin variety), add them during the last 5 minutes of cooking to prevent them from softening too much.

**** 2 teaspoons of red chili flakes results in a zippy, moderate level of heat (my fave way to make this soup!). If serving to spice-shy folks, start with 1 teaspoon (for a mild soup) and add more after cooking, if desired.

INSTANT POT METHOD:

1.To a 6-Quart (or larger) Instant Pot, add all the ingredients, except the red lentils and apple cider vinegar. Stir until combined.

2. Now, pour the red lentils evenly overtop the mixture and gently press them into the liquid with your hands or a spoon (do not stir the lentils into the mixture as this can result in a burn notice in some machines).

3. Secure the lid in the lock position and check that the Steam Release Handle is pointing to the “Sealing” position.

4. Press the “Pressure Cook” button (or “Manual”, on some machines) and set the cook time to 1 minute on high pressure. After a few seconds you’ll hear a couple beeps and the screen will say “on”. The cooking process has begun! (Pro tip: it will take about 25 minutes for the machine to come to pressure before the 1 minute timer is triggered.)

5. You’ll hear a few beeps when the 1 minute timer is up. Immediately do a “Quick Pressure Release” to avoid overcooking the soup (simply shift the Steam Release Handle to the “Venting” position to release the pressure). Once all of the pressure has been released, the float valve will sink and you won’t hear steam anymore.

6. Carefully open the lid. My Instant Pot defaults to the “keep warm” setting, so I cancel it and turn the machine off to avoid over-cooking the veggies. Stir in the apple cider vinegar (starting with 1 tablespoon and adding more from there, to taste...we love 2 tablespoons for a nice zing). Sometimes, there may be a very slight coconut milk separation in the soup after adding the vinegar. This is natural and nothing to worry about. Season each bowl with a sprinkle of salt or Herbamare, if desired, and enjoy!

Nutrition Information

(click to expand)

The post Cozy At Home Spicy Any-Veggie Soup appeared first on Oh She Glows.

Obsession-Worthy Peanut Butter Cookie Ice Cream

Angela (Oh She Glows) — Sat, 29 Jun 2019 13:23:00 GMT

Many years ago, I was reading a blog post by a blogger I’d been following for a while. She wrote about a recent struggle with depression and her honest words made such an impact on me. I remember thinking how brave it was for her to tell her story. While I hated that she was going through it, I also recall feeling comfort in her words because it was another reminder that even those we admire and put on a pedestal are human. I was just like…Wow, it must’ve taken so much for her to share that. At the time, I was early on in my blogging journey, and I told myself that I would always try to share my struggles, just like she did.

Last week, I gave a speech at the University of Guelph at their Awards of Excellence Gala (you can see some photos in my saved story on Instagram!). In my speech, I shared how I’ve struggled with my mental health, like anxiety, since I was very young and how it’s felt debilitating at certain points in my life. I spoke about how various personal challenges have coincided with a career that’s made me face them head on. The day before the event, I almost decided to scrap my speech and write something that was easier to talk about, but I said screw it and decided to share it. It was my story! Allowing myself to feel shame surrounding my story only gives it power.

After my speech, a man with a warm smile came up to me, crouched down next to my chair, and thanked me for my speech. He talked about a time in his life when he struggled with his mental health, and we both had tears in our eyes by the end of our conversation. Another man came up later to tell me about his young relative’s struggles. This night was yet another reminder of the power of vulnerability and it left such an impact on me!

It’s been a bit of a strange year for me (one that I can’t believe we’re already half-way through!). I went through an emotional time for the first few months of the year and found myself in a mild depression. I lost joy and passion for so many things. At certain points, I couldn’t even bring myself to get back to messages from friends and family. It makes me emotional just writing about it now because the difficult emotions of that time come back so easily. After suffering in silence for 2 to 3 months, I finally opened up to my friends and family about it and got help. I’ve been in a much better place since the spring. I wanted to be honest about it and to let you know what was going on at the time, but I didn’t feel strong enough to talk about it when I was in the thick of it.

There’s also been another reason for my absence and this is something that’s much easier to tell you about! I have a third cookbook in the works and I’ve been working on it for about a year and a half now! Okay, okay, I did let this news “slip” in the blog comments a couple times and also in my Instagram DM’s, too, so you may already know. ;) I’ve held off announcing it here because during certain periods, well, I wasn’t even sure if it was going to come to life. When I fell into my depression at the beginning of the year, I lost passion for almost everything. Creativity and motivation aren’t things that can be forced so I just went with the flow and tried to trust that I’d feel myself again.

After working through some things and starting to feel better, it was as if a lightbulb flicked on in my head. I came to life. I was suddenly thrilled at the prospect of creating again. I could not get to work fast enough. And since late winter, I picked up where I left off before January and dove into the work that I love so much. Shortly after, Eric, Nicole, and I started working with our recipe testing group (about 40 incredible testers strong!), and things have been going better than I could’ve imagined. The recipes are so delicious…my testers are telling me it’s my best collection of recipes to date. I’m so proud of it and I’m nearly finished, only about 1 month away from handing in my manuscript. Once my manuscript is in, I’m going to be diving into the food photography, which I’ll be shooting for this 3rd book. I’m a bit nervous at the prospect of shooting 100 photos in 2 months time, but I’ll get there, one day at a time! It will be fun to shift from recipe creation and writing to something so artistic like photography.

The cookbook is going to focus on something you all have been asking for more and more of over the years, and that’s more dinner and lunch recipes! It’s mostly going to focus on savory recipes, with a dessert chapter, of course (how could I not include a dessert chapter?). It’s going to feature food you’ll want to make for weeknight dinners, weekend meals, portable work/school lunches, and special holidays and occasions. Gah. There are so many gems. It’s slated to be out fall 2020, so not too long to wait (at least in the publishing world, this feels SO soon)!! If there’s anything you’d love to see in the book, please leave a comment below and let me know!!

Thanks for listening and for your support through the ups and downs of life. I’m so grateful you’re here as I’ve felt like a big ‘ol failure on the blogging front this year. It’s time to shake the guilt and move onward and upward. And if you’re reading this and struggling too, I’m sending you all the love in the world and hope you can find a support system!

This is my first ever vegan ice cream recipe on the blog (can you believe it?!), and oh dear me, it’s one we can’t stop eating. I’ve been in a bit of a vegan ice cream bender since I bought this Cuisinart ice cream machine in the spring. It’s so much easier to use than I thought! Almost too easy.

Happy Canada Day long weekend to my Canadian Friends! And an early happy 4th of July to my American friends! Have a safe, happy, and delicious weekend, everyone.

Obsession-Worthy Peanut Butter Cookie Ice Cream

Vegan, gluten-free, oil-free

★★★★★
4.7 from 23 reviews

Yield
8 (1/2-cup) servings

Prep time
10 minutes

Cook time
12 minutes

Chill time
overnight (ice cream bowl) + 30 minutes

Total time
22 minutes

This is my favourite kind of summer indulgence! My reader-favourite Flourless Peanut Butter Cookies meet my dreamy homemade peanut butter and coconut milk ice cream in this cooling summer treat. Chewy coconut, snappy chocolate chips, and tender bites of soft peanut butter cookies blend perfectly with a creamy vanilla and peanut butter vegan ice cream. If I’d known how simple it was to make my own vegan ice cream (only 5 ingredients!), I would’ve invested in an ice cream machine long ago. Well, I’m making up for lost time now! The peanut butter ice cream is inspired by Cookie + Kate.

Ingredients

1 batch Flourless Peanut Butter Cookies, divided
2 (14-ounce/398 mL) cans full-fat coconut milk*
1/2 cup (105 g) natural cane sugar
3 tablespoons (45 mL) smooth natural peanut butter
2 teaspoons (10 mL) pure vanilla extract
1/4 + 1/8 teaspoon fine sea salt, or to taste

Directions

Chill the ice cream bowl in the freezer overnight, or for at least 12 hours. This step is very important to ensure the ice cream thickens properly.
Prepare the Flourless Peanut Butter Cookies. After baking, cool the cookies for 10 to 15 minutes, then transfer each one to a plate. Place in the freezer on a flat surface for a minimum of 25 minutes. As soon as you transfer the cookies to the freezer, get started on the ice cream.
Add the ice cream ingredients (entire cans of coconut milk, sugar, peanut butter, vanilla, and salt) to a blender and blend for about 8 to 10 seconds, until smooth (be sure not to blend longer than 10 seconds, as it may effect the final texture of your ice cream).
Place the frozen ice cream bowl into the ice cream maker, insert the churning arm, cover with the lid, and turn on the machine (if the instructions for your ice cream maker are different, please follow the directions that came with your machine). Slowly pour the mixture into the bowl as it churns. Churn for about 22 minutes, until the mixture has thickened into a very thin, soft-serve texture.
Once the cookies have been in the freezer for 25 minutes, chop 6 of the cookies into small, almond-sized chunks. Reserve the remaining 7 cookies, at room temperature, for later.
After 22 minutes of churning, slowly add the chopped cookies, a handful at a time, to the mixture while the machine is still churning. I like to use a fork to gently push the chopped cookies into the ice cream and help it along. Churn another 5 to 8 minutes, until the ice cream has thickened a bit more. It will have a thick, soft-serve texture when ready. There will be some hardened ice cream along the inside of the bowl...I like to think of this as the chef’s extra helping (wink, wink)! Serve immediately, or for a firmer texture, transfer the ice cream to a loaf pan or airtight container and spread out smooth. At this stage, I like to crumble an extra cookie all over the top (and gently push it into the ice cream) to make it look extra-enticing, but this is optional. Cover and freeze for 2 hours for a more traditional ice cream firmness.
To serve, scoop into bowls or ice cream cones. Or, if you're feeling wild, make ice cream sandwiches with the leftover cookies...oh yea!!
Storage tip: Leftovers can be stored in an airtight container in the freezer for 3 to 4 weeks. Be sure to cover the ice cream with a piece of wrap to prevent freezer burn. To soften, let the container rest on the counter for 20 to 30 minutes before scooping.

Tip:

* The cans of coconut milk do not need to be chilled beforehand.

Always follow the directions that come with your ice cream maker as there may be slight variations. My churning time is an estimate only; you may find you need more or less time with your machine! Watch closely during the last few minutes of churning. It it still looks too soft, feel free to let it churn a bit longer than the range I provide.

This is the ice cream maker that I use and love. Pro tip: This machine is a bit noisy once the mixture starts to thicken, so I like to keep the machine in a nearby room with the door closed while it churns (don't worry, my machine doesn't seem too offended and still makes great ice cream!).

No ice cream maker? No problem! The blended liquid can be poured into popsicle molds for creamy frozen popsicle treats. Simply add the blended liquid to each popsicle mold, leaving at least an inch of room at the top. Now, carefully add some cookie chunks to each, pushing them down slowly into the liquid. If needed, add a bit more liquid to completely fill each mold. Secure the tops and freeze until solid. Run the popsicles under hot water to loosen them from the molds.

Nutrition Information

(click to expand)

Want to torture a person? Give them an ice cream cone on a hot day, and tell them they can’t eat it until you’ve snapped a good pic. bahaha.

The post Obsession-Worthy Peanut Butter Cookie Ice Cream appeared first on Oh She Glows.

Flourless Peanut Butter Cookies

Angela (Oh She Glows) — Sat, 29 Jun 2019 12:15:46 GMT

Flourless Peanut Butter Cookies

Vegan, gluten-free, oil-free

★★★★★
4.8 from 24 reviews

Yield
13 cookies

Prep time
10 minutes

Cook time
13 minutes

Total time
23 minutes

Peanut butter, shredded coconut, and rolled oats form the base of these soft and chewy chocolate chip cookies. Brown sugar lends a light caramel flavour which pairs so well with the peanut butter and sea salt. They're completely flourless, in addition to being vegan and gluten-free, but no one will be the wiser. You must try these in my Obsession-Worthy Peanut Butter Cookie Ice Cream for a decadent summer treat! This recipe is from Oh She Glows Every Day (page 213).

Ingredients

1 tablespoon (5 g) ground flax*
3 tablespoons (45 mL) water
1/2 cup (53 g) unsweetened shredded coconut
1/2 cup (52 g) gluten-free rolled oats
1/2 cup (68 g) packed brown sugar
1 teaspoon baking powder
1/2 teaspoon fine sea salt (reduce salt if using salted peanut butter)
1/4 cup (49 g) mini non-dairy chocolate chips**
1/2 cup (125 mL) natural smooth peanut butter***
1 teaspoon (5 mL) pure vanilla extract
2 tablespoons (30 mL) pure maple syrup

Directions

Preheat the oven to 350°F (180°C), and line a large baking sheet with parchment paper.
Add the ground flax and water to a medium bowl, and whisk until combined. Set aside.
To a large bowl, add the coconut, rolled oats, brown sugar, baking powder, salt, and chocolate chips. Stir to combine.
To the same bowl as the flax mixture, add the peanut butter, vanilla, and maple syrup. Stir until smooth. The mixture will be very thick.
Using a spatula (this helps to scoop up every last bit), scoop the wet mixture on top of the dry ingredients, and stir until thoroughly combined. The batter will be very dry at first, but this is normal! You'll need to put some elbow grease into stirring. I like to knead the dough with my hands to make it all come together. (You can also use electric beaters, but I prefer to get in there with my hands and knead until no dry patches remain.) If for some reason your dough is still too dry to shape into balls, add a teaspoon of water and mix again.
Lightly wet your hands (shaking off excess water) and form about 13 balls, just smaller than golf balls. Stop and rinse off sticky hands as needed. Place each ball onto the prepared baking sheet about 2 to 3 inches apart. Gently press down on each ball to flatten into a 1-cm (just less than 1/2-inch) thick disc. If there are any leftover chocolate chips in the bottom of the bowl, scoop them up and push them into the tops of the cookies.
Bake for 12 to 14 minutes. The cookies tend to only spread out a little. They'll be delicate coming out of the oven, but they will firm up as they cool. The bottoms will be golden. Allow the cookies to cool on the baking sheet for 10 minutes before carefully transferring to a cooling rack until completely cooled. Once cooled, the cookies will remain soft and chewy. For a firmer texture, transfer the cookies to the freezer (my favourite way to enjoy them!). Store leftovers in an airtight container or freezer bag in the freezer for up to 1 month.

Tip:

* If you have a flax allergy you can swap 1 tablespoon ground flax for 1/2 tablespoon ground chia seed. The cookies will turn out a bit thicker, but it works in a pinch.

** I use Enjoy Life Mini Chocolate Chips which are vegan.

*** Be sure to use 100% natural peanut butter in this recipe (you should only see peanuts on the ingredient label), as some testers have reported that the recipe doesn't work when using peanut butter that contains added oils or sugar. Avoid using thick or dry peanut butter as the cookies won’t spread out that much. If you prefer homemade peanut butter, you can easily make your own peanut butter if you have a heavy duty food processor. Simply process two cups of roasted peanuts for 5 to 10 minutes until smooth, scraping down the bowl as necessary. This will make just under 1 cup of peanut butter.

Nutrition Information

(click to expand)

photo credit: Ashley McLaughlin

The post Flourless Peanut Butter Cookies appeared first on Oh She Glows.

Meal Prep Week-Long Power Bowls

Angela (Oh She Glows) — Thu, 07 Mar 2019 15:24:04 GMT

You’ve probably seen the meal prep trend online where dozens and dozens of meals are prepped in containers for the entire week? Holy moly. I can say that will probably never be me. I once tried an over-ambitious meal prep and not only did I end up with way too much food, but it took up most of my day.

On the flip side, I’ve realized that my veggie intake falls pretty flat when I don’t do any prep at all.

Soooo….there has to be a happy medium!?

This little dilemma is exactly why I came up with a simple plan that totally fits into my life these days. The recipe below (which is totally customizable!) takes less than 30 mins of active prep time, but makes enough food for several portions, increasing the odds that you’ll be a veggie powerhouse for the workweek. *arm flex* I love how I can quickly reheat a couple things and build a hearty, nutritious bowl in a matter of minutes!

My meal prep method has been going like this:

Roast two huge sheets of veggies
Cook a grain
Chop a couple fresh veggies (sometimes I skip this if I’m tight on time)
Have toppings on hand, ready-to-roll—things like avocado, nuts/seeds, beans, dressing, etc.

This method has dramatically changed my meals in recent weeks (specifically, lunches) and increased my veggie consumption a ton. All of the ingredients can be changed up so it never has to be repetitive and you can be flexible with using what you have in your fridge/pantry. It helps cut down waste because you can easily use up those “on the verge of dying” veggies in your crisper. Just throw ‘em in the oven and roast the heck out of ‘em! And if you get tired of bowls, throw the prepped food into delicious wraps or even soups/stews.

If you’re feeling extra-ambitious and want to prep even more food, I’d recommend adding one or more of the following tasty items:

Homemade dressing (try my Lemon-Tahini Dressing, Shake-and-Go Balsamic Vinaigrette from Oh She Glows Every Day, p. 273, or Roasted Garlic and Red Wine Vinaigrette)
Energy bites/balls (such as my Chocolate Hemp or Triple Almond Energy Balls)
Soup/stew
Chia pudding (lately I’ve been making a double-batch of my 2-Ingredient Chia Pudding found in the new “Blissed Out Breakfast Bowls” recipe in the app! Such a perfect snack.)

I’ve provided a detailed recipe below because it helps to have something to work from the first time, but like I said, feel free to run with it. If you simply commit to roasting 2 big sheets of veggies, cook a grain, and chop some fresh veggies….you’ll be well on your way to making easy throw-together power bowls all week long. My future hangry self has been thanking me a lot.

Meal Prep Week-Long Power Bowls

Vegan, gluten-free, nut-free, refined sugar-free, soy-free

★★★★★
5 from 12 reviews

Yield
8 servings

Prep time
25 minutes

Cook time
35 minutes

Total time
1 hour

I love having prepped food in the fridge, but don’t love doing hours of meal prep each week. So I came up with this simple method that takes just 25 minutes of active prep time. The healthy food components can be enjoyed for several days in power bowls, wraps, and even stirred into soups! Power bowls are so fun for family meals because you can switch up the veggies and toppings to suit each palate, giving kids control to build their own bowls. This recipe is also a handy make-ahead option if you’re having friends over for a meal. Simply chop all the veggies the night before and refrigerate them in containers. Just before your guests arrive, pop the veggies into the oven, cook the quinoa, and prep the toppings. After cooking, you can all have fun assembling your own power bowls and everyone will be super impressed by the stunning rainbow-coloured meal!

Ingredients

For the roasted veggies:

3 small (680 g) sweet potatoes, peeled and chopped (4 cups)
4 cups (500 g) brussels sprouts, trimmed and halved*
1 medium (800 g) cauliflower, chopped into small florets (4 heaping cups)
1 medium (230 g) red onion, peeled and chopped
2 large (500 g) red bell peppers, seeded and chopped
3 tablespoons (45 mL) extra-virgin olive oil, divided
Salt and pepper, to taste

For the quinoa:

2 cups (400 g) uncooked quinoa**

For the fresh veggies:

1 medium (370 g) English cucumber, chopped
1 medium (135 g) bunch green onions, chopped
2 cups (255 g) grape tomatoes (1 dry pint)

For the power bowl toppings:

Chopped lettuce/greens (Romaine, Iceberg, kale, etc)
Salad dressing***
Ripe avocados
Cooked beans or lentils
Nuts and seeds (I use hemp hearts and roasted pepitas)
Hummus or pesto

Directions

Position two oven racks near the middle of the oven. Preheat the oven to 400°F (200°C) and line two extra-large (15- x 21-inches) rimmed baking sheets with parchment paper. It’s important to use extra-large baking sheets so there’s enough room for all those healthy veggies.
Divide the chopped, “to-be-roasted” veggies onto the baking sheets. Drizzle 1 1/2 tablespoons of oil over top each sheet and toss the veggies until they’re fully coated in the oil. Sprinkle generously with salt and pepper.
Roast the veggies for 30 to 40 minutes (I find 35 minutes is perfect in my oven for lightly charred veggies) until fork tender and golden. There’s no need to rotate/move the pans or flip the veggies halfway through baking unless you’re particular about even cooking.
While the veggies are roasting, add the quinoa to a large pot along with 3 1/2 cups (875 mL) water. Stir. Bring to a simmer over medium-high heat, then immediately reduce the heat to low-medium, cover with a tight-fitting lid, and cook for 12 to 14 minutes, until the water is absorbed and the quinoa is fluffy. Remove the lid and fluff the cooked quinoa with a fork.
While the quinoa cooks, chop the cucumber and green onions. Rinse the tomatoes (I hold off slicing them until just before serving).
Remove the roasted veggies from the oven. Once mostly cool, transfer all of the veggies and quinoa into containers, seal with airtight lids, and place into the fridge for up to 4 days.
To make the power bowls: Add a couple generous handfuls of chopped lettuce/greens to the bottom of a large shallow bowl. Drizzle with a bit of dressing and toss the lettuce/greens until coated. Top with spoonfuls of your prepped food (quinoa, roasted and fresh veggies)—I always warm up the quinoa and roasted veggies first! Now, add diced avocado, more salad dressing, cooked beans or lentils, nuts and seeds, and hummus or pesto. Keep the power bowl flavours interesting by changing up the toppings each day!

Tip:

* If your brussels sprouts are quite large, quarter them instead of halving.

** If you don't think you'll eat this much quinoa in 4 to 5 days, feel free to halve this amount (use 1 cup uncooked quinoa + 1.75 cups water).

*** Looking for a delicious homemade dressing? Try my Lemon-Tahini Dressing, Shake-and-Go Balsamic Vinaigrette (Oh She Glows Every Day, p. 273), or Roasted Garlic and Red Wine Vinaigrette. I always keep Maison Orphee Italian on hand when I don't have homemade dressing prepped.

Feel free to roast a head of garlic along with the veggies. The roasted cloves are especially delicious thrown into my Roasted Garlic and Red Wine Vinaigrette found in my Warm + Roasted Winter Salad Bowl recipe.

Make it nut-free: Top your bowl with seeds (such as roasted pepita seeds and hemp hearts) instead of nuts and make sure your dressing is nut-free.

Nutrition Information

(click to expand)

The post Meal Prep Week-Long Power Bowls appeared first on Oh She Glows.

Game Night Crispy Potato Bruschetta

Angela (Oh She Glows) — Sat, 26 Jan 2019 15:27:13 GMT

Do you ever feel like you’re on the verge of a breakthrough, but you’re not quite sure how you’ll do it? This has been my mindset lately. I’ve been so inspired in different areas of my life to create meaningful change with things like personal growth, career dreams, family life, etc. You could say that a little self-help inspo has struck me! I’ve felt stuck with indecision and fear for a while now, and the motivation finally hit me to actively do something about getting unstuck. It’s easy to just go through the motions each day.

For most of my life, I’ve always been trying to “fix myself”…this can be a positive thing (such as when I’m trying to be the best version of myself I can be), but it can also turn into a very toxic mindset. It’s easy for me to veer to the dark side of self-improvement and lose sight of my qualities and self-worth. Anyone who suffers from this tendency knows that it’s not a particularly fun way to live. You never feel “ready” because there’s always something to fix or a goal to achieve before being worthy of your and others acceptance. I’m working to make progress in this area. It’s kind of hard to explain, but maybe you can relate?

I have Dr. Brené Brown to thank for my recent bout of inspiration. I first became enamoured with Brené after watching her TED talk on vulnerability years ago and listening to her on Oprah’s SuperSoul Conversations podcast. I’ve read The Gifts of Imperfection twice, and plan on reading it a third time soon (it’s a quick read and easy to devour in a couple evenings). There’s so much wisdom to soak up, and I learn things each time I read it. Currently, I’m reading Daring Greatly (which I’m finding slower, but still learning from it), and hope to read this one and this one next. I’ve been carving out some reading time in the evenings lately, and it feels so good to get back into it! I’m also (late to the party) using my Kindle reader on my phone and love how I can read a few pages here and there while I’m waiting for an appointment or when I have time to kill. I’d love to hear if you’re reading anything inspiring lately too!

“As children we found ways to protect ourselves from vulnerability, from being hurt, diminished, and disappointed. We put on armor; we used our thoughts, emotions, and behaviors as weapons, and we learned how to make ourselves scarce, even to disappear. Now as adults we realize that to live with courage, purpose, and connection—to be the person whom we long to be—we must again be vulnerable. We must take off the armor, put down the weapons, show up, and let ourselves be seen.”

~ Daring Greatly, p. 112.

Game Night Crispy Potato Bruschetta

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

★★★★★
4.9 from 16 reviews

Yield
30 potato rounds

Prep time
15 minutes

Cook time
30 minutes

Total time
45 minutes

The first time I made this healthy comfort food recipe, Eric and I had the song Ave Maria playing (Michael Bublé version...so hypnotizing!), and we fell into a trance as we ate crispy round after crispy round of potato bruschetta. Needless to say, we heard the angels singing and I think you will, too! This recipe serves two hungry people as a main or five as an appetizer. The best tip I can give you when making these is to serve it directly on the baking sheet (if you can!) as it keeps the rounds a bit warmer compared to transferring to a platter, and also to top the rounds and serve them right away. If they sit for longer than 10 minutes, they’ll start to lose their fantastic crispiness and soften considerably. This recipe is inspired by the Taco Fiesta Potato Crisps in The Oh She Glows Cookbook (also a delicious appetizer option!) and Potatoes USA.

Ingredients

For the potatoes:

2 large (500 g total) Russet potatoes (unpeeled)
1 tablespoon (15 mL) grapeseed oil or virgin olive oil
Fine sea salt

For the Avocado-Tomato topping:

2 medium (7 g) garlic cloves
1/2 cup (15 g) lightly packed fresh basil leaves
2 cups (344 g/12-ounces) grape tomatoes
1 tablespoon (15 mL) fresh lemon juice
1 tablespoon (15 mL) balsamic vinegar
1/4 to 1/2 teaspoon fine sea salt, to taste
1 large (240 g) ripe avocado

Directions

Preheat the oven to 425°F (220ºC) and line an extra-large (or 2 medium) baking sheet(s) with parchment paper.
With a sharp knife, slice the potatoes into 1/4-inch thick rounds. Make sure they’re not any thinner than that, or they might not be sturdy enough to pick up with your hands and the edges will burn more easily while cooking.
Place the rounds into the centre of one baking sheet in a mound. Toss with the oil until all sides of the rounds are fully coated. Spread into a single layer, spacing them a 1/2-inch apart. Sprinkle liberally with salt.
Roast the potatoes for 25 to 35 minutes (I do 30), flipping once halfway through baking, until tender and golden brown in some spots. I prefer these slightly overcooked so they’ll crisp up a bit around the edges.
Meanwhile, prepare the topping. In a large food processor, mince the garlic and basil until finely chopped. Add the tomatoes and pulse—only 10 to 14 times—until the tomatoes are chopped into almond- and pea-sized pieces. Remove the bowl, take out the blade and set aside, and stir in the lemon juice, balsamic vinegar, and salt. Set aside to marinate.
Five minutes before the potatoes are ready, dice the avocado very small into almond-sized pieces. Fold the diced avocado into the tomato mixture. Taste and stir in more salt if desired. The mixture will look quite juicy/watery, but this is normal!
After removing the potatoes from the oven, add another generous sprinkle of salt on top. Add 1/2 to 1 tablespoon avocado-tomato mixture onto a fork and strain out the juices by tapping the inside of the bowl. Place the strained mixture onto the centre of a potato round and repeat this process for the rest of the rounds.
Serve immediately, directly from the baking sheet(s)—I find serving from the baking sheet keeps them warmer, but if you prefer you can transfer the rounds to a platter before adding the topping. If the potatoes sit they will soften and lose their crispness, so I don’t recommend letting them sit around for longer than 10 minutes (usually not a problem in this house!). If you have any avocado-tomato mixture leftover feel free to polish it off with some tortilla chips!

Tip:

Up the glow factor: Sprinkle my Vegan Parmesan Cheese on top.

Should your potatoes become soft from sitting for too long, these reheat well on a sauté pan, preheated over medium heat, for 1 to 2 minutes. This results in slightly browned bottoms and revives the firm texture without affecting the toppings.

Nutrition Information

(click to expand)

Oh Eric, what a sport for being my food photography model, hah. There were some heavy sighs when his arms got tired…no one said being a model was easy! Okay, maybe they did say that…but just ask Eric about the struggles!

In case you’re wondering – these “photoshoot” potato bruschettas were SO COLD by the time we finally got to eat them. Sniff, sniff. But they were still worth eating! And we’ve enjoyed them many times piping hot out of the oven which is simply the best. If you try them out, I’d love to hear what you think and see your photos, so don’t forget to tag them with #ohsheglows on social media!

The post Game Night Crispy Potato Bruschetta appeared first on Oh She Glows.

Crunchy Dill Chickpea Pancakes with Lemon-Garlic Aioli

Angela (Oh She Glows) — Tue, 15 Jan 2019 16:51:11 GMT

How is 2019 treating you so far? Scrolling through Instagram would have me believe that we’re all killin’ this New Year thing, but something tells me I’m probably not seeing the less than stellar starts to the year. I know ours was nothing like we expected. Emotionally draining to say the least, and I had to give myself a break from the shiny social media highlight reels for a bit. Half-way into January, I’m now feeling ready to turn this year around and I’m hopeful it will be a really great year.

Maybe you, like me, were more than ready to leave 2018 in your dust, but the start to the year hasn’t gone as you hoped—please know that you aren’t alone! Life challenges don’t adhere to a calendar format and they certainly don’t pause for holidays. All that we can do is put those lessons in our back pocket and carry them with us going forward. Progress, not perfection…am I right?!

My passion for chickpea pancakes has reignited lately. I forgot just how quick and easy these savory cakes are to whip up for a light lunch or dinner. While I don’t see myself burning out on soup and toast anytime soon, these are a pleasant change from the usual winter fare. I’ve also been really into the bright and tangy combo of lemon-dill lately (must be that drab winter weather!) so I decided to make those the standout flavours in this recipe. Served with a rich Lemon-Garlic Aioli, crunchy chopped dill pickles, green onion, and fresh dill…this dish brightens up any day. Even though my brain can’t quite comprehend it, I know not everyone is a big dill pickle fan. If that’s the case, I’d recommend trying my reader-fave Jumbo Chickpea Pancake recipe instead!

Crunchy Dill Chickpea Pancakes with Lemon-Garlic Aioli

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

★★★★★
4.9 from 23 reviews

Yield
7 (3-inch) pancakes

Prep time
16 minutes

Cook time
14 minutes

Total time
30 minutes

Calling all dill pickle fans! Chickpea flour, which forms the base of these easy-to-throw-together savory pancakes, is an earthy-tasting flour, so I like to brighten it up with fresh lemon and dill. Chopped dill pickle gives these pancakes a delightful tangy crunch, and grated carrot lends a touch of sweetness as well as an extra boost of nutrition. Topping them with my 3-ingredient Lemon-Garlic Aioli is a must for mega flavour and richness, so don’t skip it. (Uh oh, I'm getting bossy again!) Ready in 30 minutes or less, these pancakes make a light breakfast, lunch, or dinner. This recipe is adapted from my Jumbo Chickpea Pancake.

Ingredients

For the Lemon-Garlic Aioli:

1/2 cup (125 mL) soy-free vegan mayo
1 large or 2 medium garlic cloves, grated on microplane
1 to 2 teaspoons (5 to 10 mL) fresh lemon juice, to taste (I use 2)

For the pancakes:

1 tablespoon (15 mL) coconut oil or extra-virgin olive oil
3 large garlic cloves, minced (1 heaping tablespoon)
1/2 cup (42 g) grated peeled carrot (1/2 medium)*
1/3 cup (47 g) finely chopped dill pickle (2 small)**
1/2 cup (63 g) chickpea flour
2 tablespoons (10 g) nutritional yeast
1/2 cup (125 mL) water
Fine sea salt and pepper, to taste (I use 1/4 teaspoon)

For serving:

Sliced green onion, chopped dill pickle and fresh dill, aioli

Directions

For the Lemon-Garlic Aioli: In a small bowl, stir together the vegan mayo, minced garlic, and lemon juice (to taste). Set aside.
For the pancakes: To a large skillet, add the oil and sauté the garlic for a couple minutes over low-medium heat, stirring frequently, and being careful not to burn. Add the grated carrot and finely chopped dill pickle and sauté another minute or two until the carrot has softened a bit.
Preheat another large non-stick skillet (I use a flat pancake skillet) over medium heat. Or, simply use the same skillet as before if that works for you!
In a large mixing bowl, add the chickpea flour, nutritional yeast, water, salt, pepper, and sautéed veggies. Whisk until combined and let the batter sit for 1 minute.
When a drop of water sizzles after hitting the pancake skillet, it’s preheated and ready to use. Spray the skillet with oil.
To the skillet, add 2 tablespoons of batter for each pancake. Use the tablespoon to spread the batter out until it’s about 3 inches in diameter. Space the pancakes an inch or two apart on the skillet. Cook for 3 to 4 minutes over medium heat, until a golden brown crust forms on the bottom. Flip and cook for another 2 to 3 minutes until golden brown. I prepare the toppings while the pancakes cook.
Place the pancakes on a cooling rack, grease the skillet again, and cook the remaining pancake batter using the steps above.
Serve the pancakes warm with a big dollop of Lemon-Garlic Aioli and generous sprinkling of minced fresh dill, chopped dill pickle, and sliced green onion if you’re feeling fancy! We haven't found these to freeze or reheat very well, so I recommend making and serving the pancakes fresh.

Tip:

* I use the standard-sized grate hole on the box grater.

** It’s important to finely chop the dill pickle as larger chunks feel a bit too chewy in these pancakes.

Want to increase the garlic flavour even more? Use garlic-flavoured dill pickles for a fun twist!

If you're using fresh dill as a garnish, feel free to also add a bit of minced dill to the batter.

Nutrition Information

(click to expand)

The post Crunchy Dill Chickpea Pancakes with Lemon-Garlic Aioli appeared first on Oh She Glows.

My Home Office Tour

Angela (Oh She Glows) — Thu, 13 Dec 2018 15:09:42 GMT

I love working with food, but one of my other passions is home decor, so I hope you’ll humour me with this post! I’ve caught the decor bug in recent years, and I just love every stage of putting a room together. The only problem is that I don’t have much time for home decor projects (I’ve completed 2 nurseries and an office in 5 years…lol), so I’ve been chipping away at this office at a snail’s pace. But I’m quite happy with how it’s come together. My goal was to create a serene and elegant home office with a lil’ bit of drama!

When we first moved into this house, we painted the office grey. We were going through a huge grey phase, but over time it started to wear on me, and I found the office was less than inspiring. I started to feel blah whenever I was in there (I also regret painting the basement grey…ugh!). One of my blog readers actually warned me about picking grey for an office, but I didn’t listen…you guys are always right! After going back and forth over what colour(s) I wanted to paint my office (I tested everything from spa green to super soft blush pink and, yes, even yellow!), I finally settled on a navy–charcoal blend and blush pink.

When I pictured my white office furniture popping off a dark, dramatic wall, I was sold. I didn’t want the whole room to be dark, so I kept the rest of the walls white for an airy feel. I’ve gone back and forth over whether I should do a bit of wallpaper on one wall (maybe the front wall where the windows are?), but I’ll most likely just leave it alone!

The only thing missing is the light fixture above my desk. The electrical needs to be put in and I need to pick out the light…any ideas?? Should I go with a chandelier…or a semi-flush or…?

First, I’ll kick things off with my TWO bosses…they are fairly new to their “directing” roles, but it’s like they’ve been doing it their whole lives…. ;)

And here’s how it looks during the month of December! Lately I’ve loved getting up extra early for some “me time” in the morning—I turn the Christmas lights on, sit at my desk with my coffee, and do some writing, reading, planning, etc.

By the way, just in case you missed my big holiday newsletter, you can find a round-up of my favourite festive vegan recipes here! If I don’t chat with you again before signing off for Christmas, I hope you have a fantastic holiday! Thank you for all of your amazing support, thoughtful comments, and for making and sharing so many of my recipes this year!

Office details:

Paint colour (dark wall) – Blue Note (Benjamin Moore)

Paint colour (white) – Distant Gray (Benjamin Moore)

French doors – Wrought Iron (Benjamin Moore)

Desk and two filing cabinets – Crate and Barrel

Blush rug – Pier 1 Imports

White shelf – Wayfair (discontinued)

Elsie desk chair – World Market

Floral storage boxes on shelf – HomeSense (Guess what’s inside? Toys!)

Two white faux leather chairs – Wayfair

Rose quartz slab (on desk) – Anthropologie

Basket – Zara Home

Grey mug – Crate and Barrel

Blush pillows – HomeSense

Dark floral pillow – The Bay

Large floral framed print – Minted

Prop shelf with dishes – Wayfair

Mirror – Zara Home

Mountain print – SisiandSeb on Etsy

Profile art – SaltandPrinter on Etsy

Desert scene art – SisiAndSeb on Etsy

Pink Blue Abstract Print – LittleValleyStudio on Etsy

Taurus print – SaltandPrinter on Etsy

Inhale Exhale print – ParadigmArt on Etsy

White vase on desk – HomeSense

Blush pouf/ottoman – Restoration Hardware

Pink vase – Anthropologie

Grey letter A – HomeSense

Pink “crystal” tealight holder – HomeSense

The post My Home Office Tour appeared first on Oh She Glows.