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!
I love latkes but we don’t often think to make them because we don’t often have potatoes in our pantry. The fall weather makes me crave sweet potatoes, though, so I recently picked up a few at the grocery store. I don’t recall exactly what inspired this recipe. I’ve seen latke recipes with various ingredients beyond the potatoes—from other vegetables to cheeses. I chose to incorporate apples because I had them the house. I was pleasantly surprised by the flavor: slightly sweet and tangy. We ate the whole batch in one sitting. We hope you enjoy them as much as we did!
With the autumn season finally feeling like autumn (cool, crisp mornings for the win!), I have started craving warm spices, pumpkin, cider, hot teas, and, admittedly, holiday treats. This past weekend, I experimented with a new breakfast treat that draws from the theme of pumpkin-spice-everything at this time of year.
You may be familiar with two-ingredient banana pancakes, and that was my starting point. These pumpkin spice banana pancakes are delicate like two-ingredient banana pancakes; but they are well worth the care they require. I would argue you can eat them anytime of day, without syrup, because the banana and pumpkin play beautifully off each other to satisfy your sweet tooth. We hope you enjoy them!
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!
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!
Several years ago, for Christmas, my parents got us a tagine and a beautiful cast-iron trivet. We’ve long enjoyed cooking from India and the Middle East, and this gift was a great excuse to try more styles of cuisine at home. This recipe is a spicy chicken thigh recipe that is easy and delicious. The covered vessel traps flavors and moisture in the tagine and makes for some ridiculously tender meat—swap out chicken for goat or another tougher meat, and I think you’d still have an amazing entree.
We hope you’ll enjoy this spicy treat. If you’re not a big fan of spice, feel free to cut down on the chili paste by 1/2.