Tag Archives: Recipe

Spiced Applesauce Cake

November 23, 2010

Filed Under : EAT - RECIPES

spiced applesauce cake

I’m 100% in the Thanksgiving mindset this week.  Living and breathing it.  Breathing it?  Yes because I’m currently surrounded by the densely aromatic smell of freshly baked cake, cinnamon and clove, apples and frosting.*  Quintessential fall!  Exactly what I need to get me ready for Thanksgiving.

But even better, this Spiced Applesauce Cake (recipe courtesy of one of my favorite food bloggers, Smitten Kitchen) tastes just as good as it smells.  It’s incredibly moist and has just the right amount of appley flavor.  I even used plain, store-bought applesauce instead of making it myself and it was just as delicious.  The recipe is simple and quick – and it’s now my breakfast for the next 3 days.

spiced applesauce cake

spiced applesauce cake

spiced applesauce cake

*I started writing this post when it still smelled delicious and cinnamon-y up in here.  Now, we’re doing a 4-hour oven self-cleaning and it currently smells like melting plastic and burnt-to-a-crisp baked goods.  Oh the sacrifices we make for Thanksgiving!!

Halloween Treat

October 31, 2010

Filed Under : EAT - RECIPES

pumpkin whoopie pie

Normally, I’m pretty good about making all sorts of Halloween treats.  This year, I was a major slacker.  Shameful.  But I did end up making one treat, Pumpkin Whoopie Pies (recipe here).

They weren’t my favorite pumpkin dessert – i.e. I’d much rather have pumpkin pie or pumpkin chocolate chip cookies – but they were still pretty decent.  The chocolate cookie was so cakey and the pumpkin center could double as a frosting.  You really can’t go wrong with that combo.

P.S.  What was your Halloween costume?  I dressed as Rachel Berry from Glee, complete with a pleated skirt, white polka dot socks, and a cropped cardigan.   The only thing I didn’t have was the voice!!!

Lentil Vegetable Soup

October 29, 2010

Filed Under : EAT - RECIPES

lentil vegetable soup

My bf and I always argue over whether or not soup is a legitimate meal.  He looks at soup as a side dish or maybe a lunch at best.  I, on the other hand, think it can be a perfectly-sized dinner if it’s hearty enough.

Like this lentil vegetable soup, for example.  The lentils are rich in protein and the soup is completely packed with vegetables.  HEARTY, trust me.  So that directly proves my bf’s logic wrong, am I right?  Besides that, there is nothing I would rather have than a hot bowl of soup in the colder months.  I could eat it every day!

I am a huge fan of this lentil soup (recipe here).  Just a warning though: it’s a serving size 10 and makes A LOT.  But I’m telling you, the leftovers are the best part.  The soup thickens and the flavors intensify overnight.  So make it all and save it.

The soup itself is rich in flavor, with undertones of cumin, garlic, and thyme.  The lentils bring it to a new dimension though, adding texture and a slightly earthy flavor.  Sprinkle a little parmesan on top, serve it with a crusty bread and you have a complete meal, my friend.

lentil soup

lentil soup

lentil soup

lentil soup

lentil soup
my lunch the next day…and the day after}

Oatmeal Chocolate Chip Cookies

October 10, 2010

Filed Under : EAT - RECIPES

oatmeal chocolate chip cookies

I won’t lie, I usually make oatmeal chocolate chip cookies from a recipe on the side of my Costco-sized bag of rolled oats.  What else am I going to use 5 lbs. of oats for?  Oh, I could make regular old-fashioned oatmeal with it, you say??  That’s too difficult.

When I was reading about my friend Heather’s oatmeal choc chip cooks, it inspired me to find a better recipe than the one on a Costco oatmeal bag.  I ended up choosing this recipe and I’m soooo glad I did!  The spice-factor is what really drew me into these cookies.  The recipe calls for cinnamon, nutmeg, and clove so you know they’re going to be good even before baking them.

And guess what?  They were really delicious.  Chewy yet slightly crispy, loaded with chocolate, undercurrents of spice, and just the right amount of oats.  I omitted the pecans because I’m not really a fan of nuts in cookies but they didn’t lose any flavor without them.  I also used about half the amount of orange zest and they still had a subtle taste of orange.

Best part: the cookies come out of the oven nice and flat.  You know what that means?  They make perfect ice cream sandwiches.

oatmeal chocolate chop prep

oatmeal chocolate chip cookie prep

oatmeal chocolate chip cookies

oatmeal chocolate chip cookies

Quinoa with roasted carrots

October 2, 2010

Filed Under : EAT - RECIPES


Apologies for being absent all week but it was simply too hot to blog.  Am I right??  How can I think about fall wardrobes and new seasonal recipes when the only thing on my mind is watermelon popsicles and the possible threat of a broken air-conditioning system?  No but seriously, the temperature soared to about 115 degrees on Monday and leveled off to about 95 degrees the rest of the week.

Enough excuses though, it’s time to discuss quinoa  (keen-wah).  Quinoa is one of those foods that I’ve eaten in restaurants, like Veggie Grill and La Pain Quotidien, but never attempted to make at home.  Yesterday, I decided it was about time to test it out, so I bought a box of red quinoa at Trader Joe’s without a recipe or any sort of plan (story of my life).

I prepared it on the stove in the same way you make rice or couscous.  1 cup quinoa and 2 cups of water.  Though it was shockingly easy to make, I didn’t know what to do with it when all was said and done.  I decided to search my favorite food blogs for quinoa recipes and found a simple, yet delicious-looking one on Lovely Morning.  She has great recipes, by the way.

I adapted her recipe and added some flair of my own.  Here is what I mixed in:

  • roasted carrots and shallots: I diced the carrots and shallots; mixed them with extra virgin olive oil, salt, and pepper; spread them evenly on a baking sheet; and roasted them in a 375 degree oven until they were slightly browned on the edges and cooked all the way through.
  • half bag of frozen peas
  • 1 can of chickpeas/garbanzo beans
  • fresh basil
  • lemon vinaigrette: This is a super easy, no-fuss vinaigrette that I often pair with simple salads or use as a marinade for chicken and fish.  Squeeze the juice of 1-2 lemons into a bowl, whisk in equal parts (maybe a slightly larger amount) of extra-virgin olive oil, and toss in salt and pepper to taste.

As soon as you pair the quinoa with any sort of flavor component (in this case, the lemon vinaigrette and yummy goodness from the roasted veggies), it completely absorbs and takes on that flavor.  The salad as a whole was so clean and simple, yet full of flavor and substance.  And because of the high levels of protein in both the quinoa itself (super healthy, by the way) and the garbanzo beans, it felt like a full and complete meal on it’s own.

I will definitely experiment with quinoa again, infusing it with as many different flavor combos as possible.  Maybe an avocado-lime theme next?

roasted carrots

garbanzo beans and peas