When I told Brent I was going to make these cookies, he looked at me and said, “I’m not sure I will like Pomegranate seeds in cookies.” I shrugged. He doesn’t care for sweets nearly as much as I do anyways. I realize it may sound weird, and it may not appeal to everyone, but these cookies are quite good and the pomegranate seeds are part of the magic for me. They’re not too sweet and the pops of red make them feel perfectly festive for this time of year.
After ten days in Europe (primarily Germany) and our first ever hiatus from this blog, we’re trying to get back into the swing of things. So I wanted to keep things super easy this week. We did a bunch of batch cooking over the weekend, and our recipe is simple: a baked fruit.
I was inspired by the cardamom and pear bundt cake I saw at Whole Foods this weekend. I love pears and I love cardamom! It’s a perfect spice for this time of year—warm and slightly spicy. If you can get Bosc pears, they are best because they are quite sturdy and hold up against baking and bold spices well. Otherwise, you might want to reduce the cooking time. Enjoy!
It’s October and even though the weather is fluctuating between “normal” fall weather and summer temperatures, I have the autumn spirit. Our local grocery stores have all kinds of fall produce, from gourds and pumpkins to beets and turnips. I couldn’t resist the “pie pumpkins,” also known as sugar pumpkins. But I wanted to do something savory with them.
After perusing the fresh produce area, I decided to make a mash-up bake with a rainbow of vegetables along with uncooked chicken breast that we had leftover in the fridge from something else. It not only looks beautiful, it tastes good. The overall flavor is very earthy and savory, but the pumpkin and beets give a light sweetness while thyme adds a slightly bright note. We hope you enjoy it!
Sometimes, I want breakfast for dinner. Other days, I want dinner for breakfast. Still others I want brunch (a.k.a. a silly but glorious excuse to eat pancakes, waffles, and other decadent dishes); and then there are the days when I just can’t decide. Let’s face it: our designations for what food we eat at various times of the day are somewhat arbitrary, based on years of tradition and societal norms that formed over time. I’m of the mind that, as long as it’s good food, you can eat it anytime of the day.
This quick and easy recipe comes out of my inability to decide between breakfast and dinner foods for dinner one night. I sort of wanted to eat eggs. I also kind of craved tacos. “Why not have both?” Brent asked. It’s ridiculously simply and fast to make, but we enjoyed it. We hope you will too!
When wild-caught salmon is “in season” (read, available at Costco), it becomes a staple in our weekly meal rotation. We’ll buy it on Saturday or Sunday, cook it on Monday or Tuesday, and enjoy any leftovers later in the week. Most often, we bake the salmon with garlic, dill, and oil or ghee. It’s quick and easy, and always tasty.
Recently, though, I’ve wanted a break from our standard salmon meal. I was staring at our pantry, and felt inspired by the macadamia nuts. I have also been on a bit of a curry kick. So, I put the two together and I think it turned out rather well. We hope you will agree!