Tapas are basically appetizers or snacks that came about because you should never, ever drink on an empty stomach, right? Usually, the main ingredients are bread, cheese and meat of some kind. This book the BF got me while he was in Barcelona has a little bit more about the history but I’ll cut right to the chase! || Read more
I hunted this down from my friend Lily on Instagram and she was kind enough to share with us. Check out her guest post + recipe for these no bake goodies. I know I can’t wait to try this recipe! || Read more
This recipe was one of my favorites I used a lot while I lived in Denver. My sister was nice enough to take a picture of her batch she made this weekend so I could share this cake-like cookie recipe with you! Double the recipe to make a full batch. This one will be a hit with you chocolate lovers. Enjoy!
1 stick butter, softened
1/3 cup brown sugar
1/3 cup sugar
1/2 tsp. vanilla
In another bowl mix:
1 1/4 cups flour
1/3 cup cocoa powder (I use Hershey’s Dark Special Edition)
1/2 tsp. baking soda
1/8 tsp. salt
Add 2 teaspoons of water into your flour mix and mix well.
Mix the dry ingredients with the wet.
Stir in one cup of chocolate chips + bake at 350 degrees for 9 minutes.
**This is for a half batch, otherwise double all ingredients**
You hear the word homeroom and immediately think of school but visit this local joint in Oakland and that will forever leave your mind (minus the brown bag and chalk + board vibe).
I’ve been reading reviews about Homeroom since I found the place on Foursquare (two days ago, mind you!). I didn’t have to dig too deep to know this was my next stop. Just down the street off of 40th at Shafter Avenue it was an easy hit after work today.
I may be a mac + cheese freak but ya’ll know by now what my first decision was, right? Beer! I went straight for Oakland Brewing Company‘s IPA. Their website may not be anything to look at right now, but their IPA? I’m a huge fan!
Wishing all the mothers out there a very Happy Mother’s Day!
My apologies for not getting a new recipe up sooner than this, but life has been crazy with work, the BF graduating with his Masters degree today and a big move to the San Francisco Bay area later this month! I’ve barely had time to cook or bake anything.
The original recipe for this came from healthyseasonalrecipes.com but as usual, I’ve made some changes according to my taste and what I had in my kitchen. I served up this salad with my pork chops and cabbage recipe. It makes a large amount, but I wouldn’t recommend keeping it for a second day so next time I’ll halve this recipe for 2 people. Besides all of the chopping, this would be a quick hit for a picnic or group dinner. Here goes:
What you’ll need:
- 1 head of cabbage (recipe calls for Napa, but I just had a regular head of cabbage), finely sliced
- 2 large cucumbers, peeled and julienne cut
- ½ a lime, juiced (please use fresh! recipe calls for ¼ but it just wasn’t enough)
- 1 bunch of cilantro, leaves removed and roughly chopped. (discard the stems)
- about 2 cups of frozen sweet corn, thawed (I steamed mine and let them cool down)
- ¼ cup canola oil (I also used a little bit of olive oil)
- 2 tsp. sugar
- ¾ tsp. sea salt
- ½ tsp. garlic powder
- Chili powder to taste (optional)
Get your veggies chopped. I’ll be honest and say mine did not turn out as pretty as in the original recipe. Mostly because I got tired of julienne chopping cucumbers so just do your best. Heck, slice up the cucumber however you like, it all goes to the same place anyway, right? In a big bowl mix the cucumber, cabbage, cilantro and corn.
In a small bowl, mix your oils and seasonings and whisk together really well. Pour over the veggies and mix really well. If you have time, let the salad sit to let the flavors mix together. We ate ours right away and it was really good. I’m sure this will a recipe I’ll experiment with. What would you add in yours?
I am loving my subscription to Vegetarian Times! Yes, I still eat meat but sometimes I really crave a switch up, especially on days that meat just sounds so unappetizing. This month’s issue is seriously full of great recipes that I can’t wait to try.
Here’s the first I tried and it was great! It even fits the bill for you vegans out there. Next time I need to find a sturdy multigrain bread and toast it before assembling the sandwich. My version below makes two sandwiches.
Roasted Vegetable Sandwich with Bean Spread
Prepare the veggies for roasting in the oven:
- 1 large zucchini, cut into ½ thick slices (cut longways)
- 1 yellow bell pepper, seeded, cut into eighths
- 1 small onion (red, white, sweet yellow – doesn’t matter)
In a small bowl, mix together ½ tsp. cumin, ½ tsp. ground coriander, ½ tsp. sea salt, ¼ tsp. ground black pepper. Place the cut veggies into a bowl and mix with 1 tablespoon of olive oil and sprinkle the season mix. Mix well with your hands. Bake in the oven at 375 degrees for about 30 minutes, stirring/flipping half way or until golden brown and roasted. Remove from the oven and let cool.
Prep the bean spread:
- 1 tsp. olive oil
- 3-4 cloves minced garlic
- ½ can of white beans (I used cannellini)
- Juice from approx. ½ of a lemon (if you use a lime, use less)
Heat the olive oil in a small skillet. Add your minced garlic and let cook just long enough until you can smell the garlic. Add in the beans and using the back of a wooden spoon, mash the beans up. Stir in ¼ cup water or vegetable broth and let cook until the water is absorbed and the beans look like a nice, thick spread. Remove from the heat and stir in your lemon juice. Let it cool.
Time to assemble the sandwich!
Spread the bean mix onto each slice of bread and top with half of the veggie mix and top with tomato slices and arugula.
original recipe can be found here from Vegetarian Times