I was so happy when peanut butter powder finally hit the market! It’s gotten popular the past year or so, and I love being able to find it just about anywhere. I first experienced it as peanut flour, which is essentially what it is, sometimes with salt added. (And sometimes sugar, but I avoid the added sugar version.)
I’ve started stirring it into my homemade granola and the results are excellent!
This pasta is tossed in a creamy, dairy-free almond spinach sauce. It’s a meatless meal that is flavorful and filling!
If I had to pick one ingredient that I’m really inspired to work with right now, it would be nuts. But not nuts as a crunchy snack or topping.
Nuts as a soaked and blended ingredient to make things creamy while also adding protein.
A couple years ago, I made this Broccoli Cashew Soup. There have been plenty more experiments.
This time I’m using almonds. I bought a big bag of slivered almonds a while back with every intention to start perfecting my macaron making skills.
It’s the end of October which means my meals have become fully committed to all things fall. Currently, that means Brussels sprouts and winter squash. I’ve even gone so far as to plant a few Brussels sprouts in the garden in hopes that I can keep the trend going throughout the winter.
We went to a pumpkin farm last weekend and the walk up to the outdoor checkout was lined with $1 and $2 heirloom acorn squash, butternut squash and pie pumpkins. It was my version of the king size packs of M&Ms on sale as you wait to check out at the supermarket. The wagon was full of orange and green speckled culinary squash by the time it was my turn to pay. No self control.
This is one of the recipes I put together recently that incorporates both of my fall favorites. I hadn’t made risotto in forever and I love it with winter squash mixed in. I often incorporate cheddar into it, but this time I skipped that. Instead, I paired it with shredded brussels sprouts and crispy bites of bacon.
Brussels sprouts are a year round food for me, but the frequency that they appear in my meals picks up when fall rolls around. I’ve already stocked the fridge twice with them in the past two weeks. They are a clear favorite in the vegetable category right now. In the grain category, wheat berries are holding their spot at number one. I can’t get enough of a simple wheat berry salad.
I’ve never served the two together so when I was tossing around ideas for a fall salad, I decided they would probably go pretty well together, especially with a nutty tahini dressing.
It’s taken me a while to determine why I enjoy holiday baked goods so much more than those made any other time of year. I can whip out a batch of cookies in March, but they don’t seem as special to me as those I make in December.
You’ll be happy to know that I’ve discovered the secrets. There are two.
Spices and booze.
This butternut squash dish is not sweet. I repeat, this dish is not sweet.
If you are like me, no matter how many versions of winter squash you’ve made or been exposed to, your brain still thinks of nutmeg, cinnamon and maybe even maple, when you envision the rich, orange, tender squash.
Okay, I’ll admit that this does contain cinnamon. But cinnamon is one of those interesting spices that can swing sweet or savory. It this case, it’s savory.
The secret to this recipe is some heat. You don’t have to burn your mouth off, but use at least a medium spicy chili powder. I could even see a chipotle chili powder working. When you use these deeply flavored spices you get a beautiful balance of slightly sweet squash, with earthy pear, a bit of heat and crunchy walnuts.
Back in May I had the opportunity to attend a food blogger event for the launch of Safeway’s Open Nature Super Premium Ice Cream. This post is a recap of the food and fun that led to the creation of these Smoked Almond, Chocolate Chip and Coconut Cookies! 
It’s not everyday that you get invited to taste ice cream. Well, okay. It probably happens a little more often for a food blogger than the average person, but that makes it no less exciting.
Back in May I got invited to hang out with a great group of food bloggers to learn about the launch of Safeway’s Open Nature Super Premium Ice Cream. I’ve been really curious about the Open Nature brand and I was completely sold on checking out Safeway’s commercial kitchen so I took the short drive to Pleasanton for an incredibly fun few days.
I have to be completely honest. You know I make a lot of things. Many things from scratch that most people buy at the store. But after several years of my from-scratch lifestyle there are a few things that I’ve voted best made by the professionals. Ice cream is one of those for me.
Before you read on, you should know that I had no intention of posting this on the blog. It all began while experimenting with ways to use the nut meal that was leftover from making almond milk.
While I was sprinkling it over salads and stirring it into yogurt, I thought, it must have enough life left in it to blend into something spreadable.
I wasn’t quick to jump on the nut milk bandwagon.
It’s not that I don’t like almond milk, but when everyone started going crazy for it, seeing it as the new health drink, all I really saw was another processed food. I’m not a fan of all the thickeners and fillers in the ingredient lists on most labels. That’s not to say, I haven’t found a few varieties I enjoy, it just never became a wonder drink for me.
It took a while for me to realize that I could make my own. And not only almond milk, but milk from just about any nut out there. Still, even with that knowledge, I’ve failed to give it a try, despite my DIY attitude in the kitchen.
Give your holiday meals a creative twist this year with these garlic dinner rolls! Tucked inside the layers is a spread of slow roasted garlic, shredded Parmesan cheese and rich butter.
When I stand in front a table of holiday foods with an empty plate, I start negotiating with myself. I can’t possibly eat it all, so what is it that I can cut out to reduce volume that I also won’t miss much?
Rolls. It’s always the rolls.
