Tasty - Laundry In Louboutins

Tasty

Slow-Roasted Chipotle Salmon with Pineapple Cilantro Rice

June 9, 2014

One of my favorite parts about getting older is seeing how my sisters and I have applied what my parents have taught us. Growing up, family dinners were a nightly occurrence, and thus cooking has always been a big part of my (and my sisters) life. I love that Taylor can open the fridge and put together a 5 star meal that not only is tasty but manages ONLY to be made with healthy ingredients… and then there is Kendall. As you may have seen on her Instagram, is the queen of presentation and delicious meals. When she posted this picture last summer, I knew I needed to try this next time she was in a cooking mood. Luckily for me, she was a couple weeks ago and whipped up this amazing dish – which I proceeded to document for next time I’m up to tackle this recipe.

*Mind you, she whipped this up after a long day of pool and sun… and all under an hour! Everyone at the table couldn’t stop raving about it! Also for those that don’t LOVE salmon, we made a couple servings with boneless, skinless chicken breasts, and it was just as big of a hit.

Tasty

GF Blondies with Sea Salt

June 4, 2014

I am a big fan of Ambitious Kitchen and she constantly posts amazing baked goods with a “healthy” twist. Since completing the Barre3 Spring Challenge, I’ve wanted to continue healthy eating habits (low gluten, low sugar, etc.) but I still love an occasional sweet and wanted to find something that could accommodate my new spectrum. I’ve had these Blondies pinned for quite some time and finally made the plunge (no idea what took me so long… they took 5 minutes to whip up with only a 20 minute cook time) and couldn’t be happier I did!

I love the idea of “sneaking in” veggies when I can… and this whole movement of incorporating healthy ingredients is RIGHT up my alley. Avocados in brownies? Chickpeas in Blondies? Sign me up. Plus who doesn’t love a secret ingredient?!?

Secret Ingredient Blondies

via Ambitious Kitchen

1 can (15 oz) chickpeas, rinsed & drained
1/2 cup all natural peanut butter (or nut butter of your choice)
1/3 cup pure maple syrup (or agave or honey)
2 teaspoons vanilla
1/2 tsp salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup dark chocolate chips

Preheat oven to 350 degrees
Mix all ingredients (except chocolate) in a blender or food processor until well combined.
Fold in chocolate chips.
Transfer batter to a greased 8×8 baking dish.
Sprinkle with a few more chocolate chips
Bake for 20-25 minutes (edges are golden, but it will still seem a little undercooked – you don’t want it to dry out!)
Sprinkle with sea salt and let cool.

Tasty

Did Someone Say Burrata?

June 2, 2014

Got your attention did I?

Well I was craving some comfort food amongst this warm weather (why, I have no idea), and wanted to make a seasonally appropriate dish… here is what I put together:

Heirloom Tomtato and Burrata Pasta

10-12 heirloom tomatoes
3 garlic cloves, minced
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 lb. pasta (I used quinoa spaghetti that worked well)
course sea salt
freshly ground pepper
Burrata cheese (how much depends on you decadent you want it – I used 1/2 a ball

Preheat oven to 450 degrees.
Slice tomatoes in half and transfer to a mixing bowl.
Top with mixture of olive oil, vinegar, garlic and heavy seasoning of salt and pepper (about 1/2 teaspoon of pepper and 1 1/2 teaspoons of salt). Mix until combined.
Spread tomato mixture on a foil lined baking sheet and roast for 30 minutes (you want the tomatoes to be caramelized).
While tomatoes are roasting, cook pasta in salted water until al dente and drain.
Return noodles back to pot and once tomatoes are ready, add complete contents of baking sheet (tomatoes and their juices – not the foil) to the pot.
Depending on how would like to present it, either add the burrata in now and give it a good stir, or individually plate the pasta and give each person their own portion of burrata atop their pasta.
Garnish with herbs (basil works best, but chives, parsley, or whatever you can get your hands on should do the trick!)
Mangia!

Tasty

Blood Orange Granita

May 28, 2014

One of my family’s favorite restaurants is Evvia in Palo Alto (or their sister restaurant Kokkari in the city). While we always over indulge with each course, we somehow always have room for dessert (don’t you hate how that happens!?)… and this is the PERFECT, most refreshing (and guilt free) dessert of them all.

Blood Orange Granita

4 cups juice of your choice (we used blood orange juice… watermelon and strawberry are other great options)
1/4 cup simple syrup
a squeeze of lemon juice

Combine mixture and pour into a metal rimmed baking sheet.
Freeze for 3 hours.
Once set, use a fork to scrape dessert into a slushie consistency.
Top with frozen Greek Yogurt (I literally mean freeze a tub of full fat Greek yogurt and use an ice cream scoop to serve it atop your granita).

Tasty

Healthy Donut Holes

May 21, 2014

The hardest part about my Barre3 Spring Challenge is laying off of the sugar (oh and the wine, and the bread, and…) but luckily they have a ton of recipes to help you get through the month with minimal slip-ups. My favorite “cheat treat?” These “healthy” donut holes. And not only are they not SUPER bad for you, but they are easy enough to make that a 4 year old can make them… literally!

Healthy Donut Holes

by Andrea Nakayama

1-1/2 cups raw almonds
5 tbsp raw cacao powder
1 cup dates (pitted)
1 tsp vanilla extract
1/4 tsp salt
Large handful unsweetened, shredded coconut (I recommend toasting it!)

Place first 5 ingredients (all but coconut) into a food processor and combine until mixture resembles a cookie dough consistency (you may need to add a little water at this point… I usually need a Tablespoon or 2).
Roll the dough into little bite sized balls (about a Tablespoon worth).
Roll date balls/donut holes in coconut.
Transfer finished treats into a Tupperware and freeze for about an hour (although they really are great straight away too) and enjoy!

Store them in the freezer/fridge until a craving hits!

(they took artistic liberties during our arts and crafts session)

The great part about this recipe is once the dough is made, any little helpers can be in charge of making their own bited sized treats. Or you can be like Tucker (above) and just eat your serving straight away.

They store wonderfully… so I highly recommend doubling this recipe and storing for those days where you want to go nuts on those new Ben & Jerry’s Core Ice Cream flavors… ugh.

Older Posts

Newer Posts