These spiced blackberry hand pies were, for lack of a better phrase, so freaking good. I want them again right now and I probably will for a long time, or until I make ‘em again. They are sort of like a seriously jacked-up homemade pop tart, but with a much thicker and more delicious buttery, flaky crust, and a fresh fruit, lightly spiced blackberry filling. There is the smallest hint of cayenne in the filling (a callback to my recent blackberry spiced honey greek yogurt) that doesn’t taste spicy, but just adds a subtle background heat and flavor.
The title of this recipe is “favorite chinese fried rice,” and even though I didn’t name it, I totally agree with it. This is nothing like the fried rice you’d get at a Panda Express or most takeout Chinese places. It has fantastic flavors, and an especially unique one that I hadn’t heard of until I saw this recipe: Chinese preserved mustard greens. I saw this recipe years before I finally got myself some preserved mustard green, and was so happy when I was finally able to make it. They are a slightly spicy, slightly pickled vegetable, and though it might seem weird or different at first… when diced and tucked in fried rice, they give the *best* flavor and crunch. They are totally necessary here.
If you live in or near any major city, you should have an Asian grocery somewhere in the vicinity. Look for preserved mustard tuber or preserved mustard stem in the ingredients. I’ve included photos of the exact brand I found (I believe it is the same or very similar to the one Jen uses in the original recipe):
I usually find it hard to be creative at breakfast. My favorite breakfast foods are whichever ones are simplest, and if they’re really tasty thats a bonus.
This lemon blueberry baked oatmeal is not only really good, its also a filling and healthy breakfast. I originally thought it would be like oatmeal bars, but it’s not – its more similar to traditional oatmeal, still very soft but baked instead. I think it is really best eaten warm with some milk poured on top (and maybe a little maple syrup or honey too). The recipe is super easy and you get a lot of bang for your buck, too!
I have been converted to a slushie lover with this watermelon slush. I definitely loved them as a kid, the crazy-colored icees at 7-11, but since then I haven’t had many because I often think they’re too sweet. After having a fantastic slush the other day at Cafe Angelique in New York, I decided it was time I tried to make one at home. I wanted the summery and not-too-sweet flavor of watermelon, mint and lime, with a little added kick of ginger. Oh how I love ginger… if you do too, make this now!
This recipe is hard to describe, but it is really, really good. It is sort of a soup, but sort of just a quinoa dish that happens to have some broth with it, but the mix of spices and ingredients is really what makes it amazing. The broth gets an amazing flavor from cilantro, onion and garlic, and then is topped with coriander, cayenne and lime. And then, to make it that much better, it gets nice seared shrimp and fresh avocado and corn on top. So don’t be skeptical of the simple recipe… it is amazingly flavorful and comes together quickly as well.
About a year ago, I somehow came across old episodes of the Naked Chef on YouTube, and I was hooked. Jamie Oliver’s energy was absolutely unparalleled and he was like a walking exclamation point. His recipes, also, are awesome. This greek salad, which he calls “gorgeous greek salad,” is the perfect refreshing and crunchy summer salad. It’s healthy, uses only the simplest ingredients, and when the herbs and feta crumble into the dressing, it’s perfect.
With this, I think I have finally decided I really really like kale salad. This is the second kale salad I have tried from Smitten Kitchen (the first was her kale and quinoa salad, which is still one of my favorite salads ever). I’m convinced Deb just knows what she’s doing when it comes to salads, because this one is also fantastic. It has delicious golden raisins gently simmered to plump them up, toasted walnuts, and freshly grated cheese (I used parmesan because I had it, she uses pecorino). And it all comes together with a lightly lemony dressing and amazing crunchy toasted panko breadcrumbs.
This simple and super easy antipasto farro salad is great for a weeknight meal or a weekend picnic/get-together. It blends delicious salami, artichokes, parmesan, lemon and herbs with a base of farro (or any noodle/grain – originally in Joanna’s recipe, it is orzo). It all comes together with a vinaigrette dressing and becomes truly awesome.
This concoction of blackberries drenched in a spicy cayenne-infused honey was an idea that my boyfriend thought of on a whim one night last year. Since then, we have made it so many times on its own, and only today did I think of how good it would probably be on some greek yogurt. And it was definitely a good idea – we should have been having it on yogurt all along. I think this may now replace the beloved chocolate greek yogurt for my favorite jazzed-up yogurt.
Summer is here and I feel like this is a perfect easy, simple yet hearty summer salad. Carrots and chickpeas are made a little more special with some cilantro, mint, cumin and coriander – I used to think I was a cumin hater but recently I’ve really been starting to love it. It takes simple carrots and chickpeas up a notch here. And my apologies to the Cilantro Haters Of The World, because this salad does have a good bit of it.
This would be a great salad to make the night before a get-together or barbecue and bring as a side. It will be sure to please any vegans as well.