The finished product, ready to eat! It’s crunchy on the outside and soft and chewy on the inside. The lemon and ginger are not overpowering and the coconut and oats provide the perfect texture. Yum!
Dry ingredients. I added a heaping 1/2 teaspoon of cinnamon.
What delicious flavors!
Grating the lemon peel and ginger allows for a stronger flavor.
I used 1/2cup of organic cane sugar and about a 1/3 cup of local, organic honey for a sweet, but not-too-sweet taste.
Mix the dry with the wet and fold in your oats and coconut.
Rolling your dough into balls with slightly damp hands helps to prevent sticking.
I am a cookie fanatic. I truly believe a good cookie can turn a sour day into a sweet one in so many ways. I love cookies with texture, which is why the oats and shredded coconut are so wonderful. Lemon, ginger and honey provide for a very adult-like cookie. Using fresh ginger is key! If you don’t have any, just omit. You could always add fresh lavender or rosemary for an equally sophisticated treat.
The recipe is adapted from Melissa d’Arabian’s “Ginger Lemon Oatmeal Cookies.” I just used less sugar, substituted the brown sugar with honey and added coconut and left out the nuts. If I do say so myself, these are delish!
Salt and pepper your meat
Brown in a saucepan
Spoon the remaining liquid on top of your meat once you’ve removed it from the pan.
The miso mixture will be thick on each side
Scrape the miso mixture off the meat before cooking
Butter and white wine add a richness and depth to your meat
The addition of butter and wine will create sizzle and smoke! Feel free to cover the pan
Slice and serve!
For three years of my life, I was a “pescetarian,” a vegetarian who also ate fish and seafood. I realized during those years that eating that way wasn’t difficult, but the foodie in me didn’t like the restrictions. I’m glad I embarked on the culinary venture, but once and a while nothing sounds better than a little red meat!
I’ve been reading recipes from Bon Appetit’s “Food Lover’s Cleanse” and saw this one for Miso-Marinated Flank Steak. The recipe was the inspiration for my steak and Gordon Ramsay’s “How to Cook a Steak in a Pan” served as my guide for a cooking technique.
It turned out perfectly! I ate my steak sliced over a spinach salad. I plan to use the leftovers tomorrow night for steak tacos!
Butter and olive oil help to caramelize mushrooms, onions and to wilt the spinach
Once your water is rapidly boiling, salt it and let it boil again. Then add your pasta.
Leftover pasta water helps to thicken your sauce. Toss the noodles directly into saucepan and spoon a bit of water from the pasta pot
A bit more pecorino and some toasted sesame seeds and a subtle nuttiness and added texture. Enjoy!
Caramelized Mushroom Spirals
You don’t always need to follow a recipe to make something turn out deliciously.
In my refrigerator, I had mushrooms and spinach that needed to be used, and I just purchased a new balsamic vinegar that I was eager to try. A number of potential dishes crossed through my mind—spinach mushroom risotto balls? a healthy spinach salad with caramelized onions and mushrooms? Balsamic chicken tacos? I decided to just start saute-ing and see what happened.
Finished Lemon-Cranberry Biscotti served with morning cofee.
Flour, baking powder and finely ground sea salt.
The biscotti is loaded with lemon, the way I like it.
Once the wet and dry come together, fold your dough gently. Careful not to overmix
Make sure your hands are damp with water when forming your unbaked logs
After the logs are baked, the center will still be “doughy”
Slice, bake again and ta-da! Your biscotti is crunchy and dense, ready to be dipped in a number of beverages or melted chocolates
Ready to eat! Crunchy, yet dense and rich with citrus.
Biscotti is one of my absolute favorite baked goods to make. It takes a while, which is one reason it’s satisfying: the best things in life are those you wait for, right? In Italian, biscotti translates to “twice baked.” Biscotti stores well, and the cookie is said to have come about during Columbus’s days of exploration. I lived in Florence, Italy for a while and would typically have almond biscotti with sweet wine after dinner.
I made this lemon-cranberry biscotti, adapted from this recipe which calls for white chocolate, not cranberries. I love the tartness of lemons and cranberries together and the subtle sweetness provided by the cup or so of sugar.
The final product I served mine on a bed of butter leaf lettuce. Nice with a creamy chardonnay or light pinot noir.
All 5 ingredients, including salt and pepper
Mash the raspberries in the initial phase of reducing
The reduction will be thick and a bit gooey!
Fresh sockeye salmon
Flip your salmon. Skin should be crispy!
Raspberry balsamic reduction:
1/3 c balsamic vinegar, 1/2 c raspberries (fresh or frozen), 1 T honey, salt, pepper
Place all ingredients in small sauce pan and let reduce. Should reduce to half of what you started with.
I used a fresh sockeye salmon. Full of healthy Omega 3 fatty acids and a beautiful pinky-red color.
Let the salmon sit out for 20 minutes or so to get to room temperature, salt with sea salt.
Once pan is hot, add olive oil, swirl around to coat evenly.
Add the salmon and let it sizzle! Oil may come flying toward you. Step away from the pan! Cook skin-side down first for about 4 minutes. Then flip and cook the other side for about 4 minutes, too. You may need more or less time depending on the thickness of the fish.
For dinner, I served my salmon on a bed of organic butter lettuce. I drizzled the raspberry-balsamic reduction, added some slivered almonds and a little olive oil on top. A glass of either creamy chardonnay or a light pinot noir is perfect.
I recently splurged, big time. I bought for myself a Vitamix Professional Series 300 blender. It’s a luxury, definitely. But after just a few weeks with it on my kitchen counter, I now cannot imagine my life without it. Every morning, I drink some variation of a green smoothie, made in my lovely Vitamix. I used to add into that smoothie some store-bought almond butter. Not anymore! Now, I add my own, homemade nut butter into my smoothies each morning. Later, I spread it on celery, on toast, or sneak over to my fridge with a spoon. Amazing!
When you buy a Vitamix, you get a big recipe book but most recipes are available online, too. I modeled mine after this recipe but the nuts I used are unsalted and not roasted. As you can see, I used a variety of nuts and ended up with a nutty, sweet blend.
I’ve also made pesto, homemade applesauce and salad dressings that knock my socks off! Who else is in love with a blender?