Monday, April 27, 2015

Recipe (Re)creation: Lamb Meatball Pitas

I realize it has been a really long time since my last post.  That is what happens when you have a 6 month old and are exhausted.  If I do cook, I rarely have time to photograph AND write about it. However, I have made this dish three times now in the last two weeks and am completely obsessed and felt inspired to share it.  It is based on a recipe from a Donna Hay cookbook (the Australian version of Martha Stewart) and I tweaked things here and there.  For an extra special addition, serve the pitas with a generous dollop of yogurt raita from this post.  The extra bonus- the lamb meatballs are baby/kid friendly too, so you can feed the whole family.  I call that a win.

Serves 4


  • 1/3 cup couscous
  • 2/3 cup hot chicken stock
  • 3/4 lb. ground lamb
  • 1 Tbsp. honey
  • 2 Tsp. lemon zest
  • 1 Tsp. chopped rosemary
  • 1/3 cup crumbled feta
  • Salt & pepper
  • Serve with:
    • Pita, hummus, arugula, mint leaves, cherry tomatoes, feta, yogurt raita

-Place the couscous in a bowl and pour in the hot stock.
-Cover and let stand until all the liquid is absorbed and couscous is fluffy.
-Combine the lamb, couscous, honey, lemon zest, rosemary and salt & pepper in a medium bowl. 
-Stir in the feta and begin forming 1/4 cup flat patties.
-Heat a non-stick skillet over medium heat.
-Cook the patties for about 6 minutes on each side, or until cooked through
-To serve, cute pita in half, spread with hummus and stuff with any combination of arugula, mint leaves, sliced cherry tomatoes, feta & meatballs.
-Top with a generous dollop of yogurt raita and enjoy!

Friday, January 16, 2015

Recipe Creation: Honeyed Grapefruit Brûlée

I recently got a dozen grapefruits gifted to me and have been racking my brain for creative ways to use all of this gorgeous fruit.  I came across this blog and was thrilled by the idea of caramelizing the top of the grapefruit.  This is hardly a recipe since it's so straightforward, but I wanted to make sure I cataloged it so I would remember this easy way to turn a grapefruit into a tasty little work of art.

Serves 2


  • 1 grapefruit, halved
  • honey
  • groung cinnamon

-Preheat the broiler and cut your grapefruit in half.
-Slather each grapefruit half with honey and sprinkle with ground cinnamon.
-Place under the broiler for 5-6 minutes, or until caramelized and beginning to brown.
-Enjoy for breakfast, a snack, or for a nice light dessert.

Thursday, January 15, 2015

Recipe Creation: Rainbow Chard + Goat Cheese Frittata

On Sunday morning we were grappling between going out to brunch and making something at home.  What swayed the decision was a quickly wilting bunch of rainbow chard that was sitting in my fridge and feeling neglected.  So, I decided to chop it up, sauté it with some sweet onions, add eggs and goat cheese and voila- you have yourself a gorgeous frittata.  Its uber healthy, beautiful to look at, and very tasty.  Plus, you can stay in your PJs all morning long.

Serves 4


  • 2 tbsp. olive oil
  • 8 eggs, beaten
  • 1 medium yellow onion
  • 1 bunch rainbow chard
  • 1/4 cup crumbled goat cheese
  • Salt & pepper, to taste


-Preheat the broiler.
-Heat the oil in a heavy ovenproof 10-12 inch skillet over medium-high heat.
-Stir in the onions, cover and cook for about 5 minutes.
-Add the chard and cook for another 3 minutes, or until wilted.
-Pour in the eggs and a pinch of salt and cook over medium-low until the eggs are set.
-Sprinkle with goat cheese and place under the broiler for a few minutes, or until puffed up and set.
-Season with salt and pepper and serve with a drizzle of olive oil.

Wednesday, January 7, 2015

Recipe (Re)creation: Cauliflower "Fried Rice"

This delicious dish was inspired by two variations I came across this month here and here.  I love the idea of using January to clean up your act and your diet.  This mock fried rice dish allows you to cleanse your system while eating something totally satisfying and hearty.  My favorite part of fried rice is always the little bits of fluffy egg, so that was a must and I also wanted to incorporate lots of veggies so I added rainbow carrots, zucchini, and kale.  I cannot tell you how excited I am to have discovered this winning combination.  The cauliflower is the perfect substitute for rice and makes the dish oh-so-healthy.  Your body and soul will thank you for this one.

Serves 2

  • 1 head of cauliflower, florets separated
  • 3 tsp. toasted sesame oil
  • 1 cup carrots, chopped
  • 1 cup zucchini, diced
  • 2 tsp. ginger, peeled and chopped
  • 1 clove garlic, finely chopped
  • 2 tbsp. sliced scallions
  • 2 eggs, lightly beaten
  • 1 cup kale, shredded
  • 1-2 tbsp. tamari
  • Sea salt, to taste


-Pulse the cauliflower in a food processor until it resembles couscous.
-Meanwhile, heat the sesame oil in a large skillet over medium high heat.
-Add the carrots and cook for 3 minutes, adding a splash of water to prevent sticking.
-Add the zucchini and a pinch of salt and cook for another 2 minutes.
-Next, add the eggs and stir frequently until almost set.
-Add the garlic, ginger, scallions, kale and cauliflower and cook another 2-3 minutes.
-Remove from heat, drizzle with tamari and season with sea salt.
-Enjoy immediately.

Wednesday, December 24, 2014

Recipe (Re)creation: Ottolenghi's Brussels Sprout Risotto

I just got Ottoleghi's newest cookbook, Plenty More, and could not wait to take some of his latest recipes for a spin.  This brussels sprout risotto is the perfect hearty dish for a cold winter night.  I substituted creamy goat cheese for the dolcelatte, but otherwise stuck pretty closely to the recipe as written.  You are going to love the combination of crunchy brussels sprouts and creamy risotto. Simply divine!

Serves 4-6

  • 2 tbsp. unsalted butter
  • 2 tbsp. olive oil
  • 2 small onions, finely chopped
  • 2 large cloves garlic, crushed
  • 2 tbsp. thyme leaves
  • 2 lemons, rind shaved in strips for one and zested for the other
  • 1 1/2 cups arborio rice
  • 1 lb brussels sprouts, trimmed (10 oz. quartered, and 6 oz. shredded)
  • 2 cups dry white wine
  • 4 cups vegetable stock
  • 1 1/4 cup safflower oil
  • 1 cup freshly grated parmesan
  • 2 oz. goat cheese
  • 1/3 cup tarragon leaves, chopped
  • 2 tsp. lemon juice
  • salt and black pepper


-Heat a large sauté pan over medium-high heat and add the olive oil and butter.
-Add the onions and fry for 10 minutes, stirring ocassionally.
-Add the garlic, thyme, amd lemon rind strips and cook for 2 more minutes.
-Next, add the rice and shredded brussels sprouts and cook for another minute.
-Pour in the wine, 1 tsp. salt and a good grind of pepper.
-Turn the heat to medium and begin adding the stock in ladlefuls.
-Stir often and cook until the rice is cooked and the stock is absorbed.
-Meanwhile, pour the safflower oil in a large saucepan and place over high heat.
-Using a slotted spoon, add the brussels sprouts and cook for about a minute.
-Remove when golden and crispy and place on a plate lined with paper towels.
-Next, add the parmesan, goat cheese, tarragon, and half of the brussels sprouts to the risotto and stir gently.
-Top with the remaining sprouts, the lemon zest and the lemon juice.
-Spoon into bowls and enjoy!

Monday, November 24, 2014

Recipe (Re)creation: Banana + Walnut + Chocolate Chip Muffins

I have been baking more and more lately and I think it's because I like having something that I can grab on the go with a baby in tow. I love to have homemade muffins on hand because they are the perfect treat for breakfast or as an anytime snack.  These muffins are a rough variation of a recipe from Gwyneth Paltrow's cookbook, It's All Good.  Rather than following her recipe as written, I decided to use a combination of whole wheat and white flour and added walnuts and chocolate chips instead of the dates and pumpkin seeds.  The combination of bananas, walnuts and chocolate chips is simply divine.  If you like banana bread, you are going to fall head over heels for these muffins.

Makes 12 muffins

  • 1 cup white flour
  • 1 cup whole wheat flour
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • A pinch of kosher salt
  • 2 ripe bananas, mashed
  • 1/2 cup extra virgin olive oil
  • 1/2 cup maple syrup
  • 2/3 cup milk
  • 2 tsp. vanilla extract
  • 1/8 cup mini dark chocolate chips
  • 1/4 cup chopped walnuts, plus 3 tbsp. for the tops


-Preheat oven to 400 degrees F and line muffin tin with paper liners.
-Mix together the flour, baking powder, baking soda and salt in a bowl.
-In another bowl, whisk together the olive oil, maple syrup, milk, vanilla and bananas.
-Combine the wet and dry ingredients and toss in 1/4 cup of walnuts and the chocolate chips.
-Scoop the batter evenly into the muffin cups and sprinkle more walnuts on each.
-Bake for 20-22 minutes, or until the tops of the muffins are lightly golden.

Tuesday, November 11, 2014

Recipe (Re)creation: Pumpkin + Rainbow Chard Lasagne

This lasagne is easy, relatively healthy, and incredibly comforting.  I based the dish off this recipe from Food & Wine.  I added fresh herbs and used half and half instead of heavy cream to lighten the dish a bit.  I also used rainbow chard for little added color.  Though the dish is vegetarian, it's hearty and is sure to satisfy any meat lover.  It would also make a great side for Thanksgiving!

Serves 4-6

  • 2 tbsp. olive oil
  • 2 yellow onions, chopped
  • 2 bunches rainbow chard, stems removed and chopped
  • 2 1/4 tsp. salt
  • 1 tsp. ground pepper
  • 2 tbsp. fresh sage, chopped
  • 1 tbsp. fresh thyme leaves, stems removed
  • 1/2 tsp. ground nutmeg
  • 1 8-oz. can pumpkin puree
  • 1 1/2 cup half and half
  • 1 1/4 grated parmesan
  • 1/2 cup milk
  • 9 lasagne noodles
  • 1 tbsp. butter

-Heat oil in a large saucepan over low heat and preheat oven to 400 degrees F.
-Add the onions, stirring occasionally, and cook for about 5 minutes.
-Increase heat and add chard, 1 tsp. salt, 1/2 tsp. pepper, sage, thyme and 1/2 tsp. nutmeg.
-Cook 5-10 minutes, or until the chard is wilted and the liquid has evaporated.
-Mix 2 cups of pumpkin, 3/4 cup half and half, 1/2 cup parmesan and the rest of the salt, nutmeg and pepper in a medium bowl.
-Pour the milk into an 8 x 12 baking dish and top with 3 lasagne noodles.
-Spread half of the pumpkin mixture on the noodles and layer half of the chard on top of that.
-Top with a second layer of 3 lasagne noodles and repeat with another layer of pumpkin, chard and noodles.
-Mix the remaining pumpkin puree with 3/4 cup half and half. 
-Spread the mixture on top of the noodles and sprinkle with the remaining 3/4 cup of parmesan.
-Dot with butter and cover with aluminum foil.
-Bake for 20 minutes, then uncover and bake for an additional 15-20 minutes.
-Let the lasagne set for about 10 minutes before cutting.