Christieathome & friends would not stop bragging about these latkes so eventually I had to try them. Maybe it's the potatoes, maybe it's the chives, maybe it's Christie (or all of the above), but these latkes are to die for. I ended up making a whole slew of them for the week (and had a very happy week).
Here's her recipe that you should try and share with everyone you know.
Plain greek yogurt is a great alternative for sour cream--I promise. I often don't notice a difference, especially with a few herbs added, such as parsley and chives.
Most of us have eaten truffles in many forms: coated in nuts, ganache, white chocolate, you name it! But have you ever thought of eaten truffles coated in spices? You must.
Usually I'm not one for spice but my world changed after trying Aztec Hot Chocolate. Different spices do an amazing job complimenting the natural flavors of chocolate.
...So I rolled my truffles in it! In dark chili pepper...in cinnamon...in paprika... and my favorite... curry! Yes, I rolled chocolate in curry and I will never look back.
5. Sift spices into separate bowls with cocoa powder. Or, if you want to mix them, go ahead! Just make sure you sift them very well.
6. Using a small scoop or teaspoon measure, scoop chocolate into balls. Roll in hands if necessary but do it quickly. Then drop into spices, roll, and place on another lined sheet tray. Once done, chill for another 30 minutes.
Recently I've been asking myself "What can I do with kale beyond salads and smoothies?" Especially when I'm looking for meatless recipes to share on Meatless Monday. Fortunately, The Moosewood Restaurant Table has been able to answer that question for me with some incredible recipes. If you enjoy risotto, I 100% recommend following this recipe that helps you enjoy your greens! Who knew a dish with kale could be so delicious?
1. In a food processor, pulse walnuts and garlic. Add parsley, salt, olive oil, water, and 2 cups of kale. Process until paste-like.
2. Bring stock to a simmer in a medium-large saucepan.
3. Put olive oil in a large pot and heat on medium. Add onions and saute until translucent for a few minutes.
4. Add rice, stir until covered with olive oil. Add wine and cook, stir constantly until absorbed.
5. Add a cup at a time of simmering stock to the rice. Cook until rice absorbs liquid before adding another cup. After the last cup of stock is added, stir in kale, pesto, and half of the cheese. Continue to stir and cook until kale has wilted.
6. Plate and serve, topping with leftover walnuts and cheese.
Who said you need meat to have a filling soup? Every week I'm falling more and more in love with the vegetarian dishes in The Moosewood Restaurant Table. I mean, wow, every recipe is truly filled with so much flavor. If you're looking for delicious, meat-less meals, definitely check out this cookbook (or just keep following all the recipes I try of theirs ;] )
Looking for a new savory weekend breakfast? This butternut kale frittata inspired by Cooking Light is the perfect egg dish to accompany toast and sausage. The butternut squash makes it sweet and savory. In all honesty, I also tried this with blue hubbard and it was just as delicious. I can't wait to try it with delicata too!
That was easy, wasn't it? After making it for the first time I was in awe. It's easier than an omellete--I might as well make it every day!
Did you double take that title? I bet you did, and I'm so happy that your curiosity led you to click the title anyway. I'm celebrating todays Meatless Monday with these delicious Delicata Swuash tacos, and loving every second it!
Unsure what to do with those adorable delicata squash that you may be decorating with? Bored with simply roasting them? Well get ready for one of the coolest ways to eat your squash. IN A TACO. The second I saw this idea from Naturally Ella I had to try it! This dish is so easy, and definitely falls under the 'no recipe needed' category.