June 3rd, 2015
Fruit season is finally picking up here in the northeast! We no longer have to live on apples alone (for a few months, at least!). Raspberries and blueberries have been amazing. Strawberries are getting better and better. Soon, we’ll be gorging on juicy stone fruit. When fruit is in season locally like this, you can feast on it without fuss, straight from the basket. And we do! But there’s also an abundance and it’s fun to cook, bake, and play with all the goodness, too.
That’s the beauty of this time of year: produce is good, there’s plenty, and you can do what you want with it. One of the things I have been loving is serving fresh fruit with citrus sugar. My kids are pretty keen on eating fruit with citrus sugar, too. In fact, it’s been the most successful way of getting them to ask for more.
May 19th, 2015
Ever had quinoa gone wrong? Bitter? Hard? Dry? No more. As part of my new video series, How-To Like A Pro, I’m going to show you how to cook quinoa like a pro in 5 easy steps.
These new videos are short by design. They give a quick overview of how to cook or prep something like a pro in just a few easy steps. But, of course, you know me: I’ll always elaborate a little bit to make sure that you get it just right. Here are a few notes on each quinoa-making step.
May 12th, 2015
So, here’s the thing: This marshmallow creme is not organic. It is not made with particularly wholesome ingredients. In fact, it isn’t even made with unrefined sugar. On the contrary, it’s made with the one of the most refined sugars available to home cooks. But it’s a tasty special treat that contains no chemicals or artificial additives. The store bought kinds can’t say that so, if you’re going to make anything from scratch, it’s this.
You buying my argument? I hope so, because this is so fun to make and even more fun to eat.
May 8th, 2015
It’s so cliche, but I really do love a good brunch with sweets and treats on Mother’s Day. Dinner’s great and lunch is nice, but brunch and dessert win this game. Especially if you can manage to pull them together into one meal.
These are my favorite sweets and treats for Mother’s Day. Any of them sound good to you, too? If they do, pass them on: I picked easy recipes that your loved ones can make for you even if they aren’t pros in the kitchen. You deserve a day off unless, of course, getting in the kitchen makes you happy. Then cook away, mama, cook away.
May 4th, 2015
One of my favorite holidays is this week (tomorrow!): Cinco de Mayo. Having just returned from an amazing long weekend in Mexico, I’m more excited than ever to honor a day—technically the mark of the Mexican army’s victory at the Battle of Puebla—that is a celebration of one of the warmest, most beautiful cultures on the planet. And I’m not just saying that because I love Mexican food.
Yes, Mexican food is wonderful, but it is a mere reflection of the beauty of the people and place. Mexico stole my heart and it’s no wonder:
It is full of color.
Its culture honors amazing ancient traditions. Even ones like pulque that can get you a little drunk.
And, of course, Mexico has a varied, rich cuisine that never ceases to amaze—or sate—me.
Cinco de Mayo is a wonderful opportunity to drink margaritas and shake your maracas (ahem), but it’s also a wonderful opportunity to dig into Mexican culture and these recipes, too. I hope that you will. Here are a few to get you started.
April 28th, 2015
Snack time! Or dessert. Either way, this decadent Chocolate Peanut Butter Pudding will satisfy. And, yes, it can easily be made vegan.
This recipe has a secret (or maybe not-so-secret if you’re a smarty pants!) ingredient that makes this pudding super creamy without any dairy. It’s also what makes this treat easy to make. It comes together in 5-minutes with the whirl of your blender.
April 20th, 2015
I’ve been feeling bad about not coming around here as much these days, so I brought you some delicious Banana Coconut Bread. Have a slice and forgive me?
It’s not that I don’t want to hang out with you guys. I do. Badly! But I’m working on a few things that I hope you’ll be excited about, too, and I’m working hard. Isn’t it annoying when someone says something like that and then follows up with, “I can’t share details yet,” but I really can’t. Soon, though. Very soon. In the meantime, how’s that Banana Coconut Bread? Delicious, right?
April 14th, 2015
This is one of my favorite breakfast recipes. It might even be one of my favorite One Hungry Mama recipes ever. It’s a beautiful thing when a handful of humble ingredients come together quickly to make something delicious and elegant. And that’s exactly what happens with this Berry Almond Breakfast Polenta.
One of the things that I love most about polenta is that, despite being nothing more than cornmeal, it feels luxurious. Compared to its down-home American counterpart, oatmeal, polenta is down-right elegant. But don’t let that fool you into thinking that it’s hard to make or should be kept only as a decadent treat. You can make this quick breakfast just as easily on a rushed weekday morning as you can for a Sunday brunch with friends (who will think you’re very fancy).
March 31st, 2015
Easter is around the corner and, honestly, I haven’t given it a thought! Good thing that I have these easy Easter S’mores in my back pocket. They are a perfect last-minute treat for either an Easter dessert spread or Easter basket, but they don’t look last-minute, if you know what I mean. In fact, you can see that I’ve made these Chocolate Covered S’mores before. Just change the color of the sprinkles or dip them in dark or milk chocolate instead and, presto, they’re good for any celebration (I make them for birthdays all the time)—or any day.
Yea, that’s the good news, or maybe it’s the bad: These are easy enough to enjoy any day, any time.
March 26th, 2015
There’s a lot going on. I can’t wait to share details but, for now, lets just say that I’m busy. Very busy. And lets also say that winter has been hard on my waistline. That’s right: I’m saying it because it’s true.
With spring finally here (kind of, sort of), I’m making some changes. I need to run more, which is to say that I need to run, period. And I’m swapping hearty stews and—oh, lets be honest—desserts for light, healthy meals. Oh, and remember that busy part? These light, healthy meals have to be quick and easy to make, like this Slow Cooker Chicken Ropa Vieja.
We’re going to be eating this a lot over the next few months. No one’s complaining.
March 20th, 2015
I’m staring out my window, watching the very first flakes of snow fall on what must—absolutely must—be the last snow storm of the season. Instead of freaking out, I’ve decided to focus on the fact that it’s the first day of spring. So, here I am, staring out my window, watching the first day of spring 2015 unravel while dreaming of this quirky, totally delicious spring salad. Piled high with shrimp, peanuts, and pineapple and tossed with my new favorite Avocado Tarragon Dressing, it’s a bright taste of the warmth and sunshine to come… soon.
March 10th, 2015
It’s no secret that I keep a package of all-natural, ready-made crescent roll dough in the back of my fridge as back up. Using it is far from an everyday thing—I call on it a couple of times a year to make these half-homemade Strawberry and Cream Breakfast Rolls and these Ham and Cheese Crescent Rolls for school lunch—but when I crave that pop-n-fresh taste and am short on time, it’s the perfect solution. Well, at least if it’s dough from Immaculate Bakery. The ingredients list is not perfect and far from homemade, but it’s natural and that matters.
Not to belabor the point, but I’m going to belabor the point… If you can’t find Immaculate Bakery, I really do encourage you to find another all-natural brand (and if you find one, share it with us!). Most conventional brands are packed with crazy ingredients that are not worth it. If you can’t find all-natural crescent roll dough, make my ham and cheese muffins instead.
Okay, now back to business.
March 5th, 2015
You know when a recipe is good? When it’s delicious, fast, and endlessly adaptable, like this Skinny Alfredo Sauce. Adaptable may not have been on your list of recipe virtues, but here are a couple of important reasons why it should be.
First, learning how to make one easily adapted dinner recipe actually means learning how to make several of them. Following a fast recipe is a time-saver, but knowing it like the back of your hand and being able to bang it out without thought or much effort takes things to another level. And relieves stress. We like things that relieve stress.
Another reason that I love adaptable recipes is because you can keep the ingredients for it on hand with a higher likelihood that you’ll actually use them. So lets say that you buy the broth, milk, cheese and pasta to make Skinny Fettucini Alfredo, but end up deciding that you don’t feel like eating that. No problem! Add a bunch of frozen veggies for creamy pasta primavera or steam some chicken, red pepper and onion with cajun spices and make this Skinny Creamy Cajun Chicken Pasta.
Dinner—and your ingredients—saved without waste or take out. It’s a beautiful thing.
March 3rd, 2015
I don’t know if you’ve noticed that I haven’t been posting many pasta recipes lately. See, I have this problem. It’s a pasta problem: Once I start eating it, I cannot stop—especially if it’s tossed in a rich tomato sauce or creamy sauce with cheese. So, even though my family loves pasta—like loves it—they have been suffering from not-enough-pasta syndrome.
I got complaints. Saw signs of withdrawal. And have even watched them wolf down an excess of pasta while at restaurants where, finally, it was available to them. I was depriving them and, honestly, myself, and have decided that it’s time to deal with my pasta problem.
You probably thinks that means I’m ready to work on some willpower. Well, you’re wrong. At least that’s not my immediate plan. Right now, I’ve decided to think of ways to lighten up my favorite classic pastas like this “skinny” Fettucini Alfredo.
Someone on my One Hungry Mama YouTube channel asked me to share more pasta recipes (doh!) and it was the perfect time to come clean about my problem and share this recipe. Because if I can help just one other person who has a pasta problem too, it’s all worth it.