Whole Wheat Chocolate Chip Cookies

    November 29, 2018

    These Whole Wheat Chocolate Chip Cookies are chewy and dense and rich and lovely. Nutty pecans and vegan chocolate chips in every hearty bite.

    Hop in the kitchen and have a baking moment. Because, if you are like me, baking cookies just feels good! But watch out for those cookie-baking lurkers…

    Someone is always hanging around when you are baking cookies, yes?

    (Even cats who definitely do not eat cookies…)

    Well, these are worth hanging around for!

    Whole Wheat Cookies. I know the word “wheat” can feel like a bad word lately. And I totally understand that some people stay away from gluten-containing foods for health reasons, but for those of us still consuming wheat, whole wheat is in fact a good option for baking. It boosts the fiber content of your baked goods and adds a nice hearty texture too. You are getting about 12 more grams of fiber per cup of flour when you use whole wheat versus all-purpose flour. 4g vs 16g. (Comparing Bob’s Red Mill varieties.)

    I also find that when I use whole wheat flours, my baked goods (which are always vegan/egg-free) have a bit more oomph in terms of texture and body. And I love that.

    Some people think ‘whole wheat’ baked goods have to be grainy or dry. Well these cookies are definitely not grainy or dry! They are fluffy, chewy and delicious.

    Still lurking..

    Read more at: http://kblog.lunchboxbunch.com/2018/05/whole-wheat-chocolate-chip-cookies.html


    The Ultimate Cheeseburger: the Juicy Lucy Burger

    September 7, 2018
    Juicy Lucy Burger Recipe - www.iamafoodblog.com
    Juicy Lucy Burger Recipe - www.iamafoodblog.com
    Juicy Lucy Burger Recipe - www.iamafoodblog.com
    Juicy Lucy Burger Recipe - www.iamafoodblog.com

    It’s burger season! Time to break out the grill or cast iron pan, if that’s what you make your burgers in, and get your burger on. If you’re doing burgers I hope you get a chance to make a Juicy Lucy. I first heard about the infamous Juicy Lucy a couple of years ago. I was headed to Minneapolis for a quick trip and before I flew out, Mike did a quick search on what kind of foods Minneapolis is known for. The thing that came up again and again was a Juicy Lucy.

    Juicy Lucy Burger Recipe - www.iamafoodblog.com

    Juicy Lucy Burger Recipe - www.iamafoodblog.com

    According to lore, Juicy Lucys (Lucies?) were invented in the city in the 50s in two different bars independently of each other. I think there’s some sort of Juicy Lucy rivalry going on between the two, but regardless, they both make a burger where the cheese is inside the patty instead of on top. The cheese makes everything extra juicy, thus Juicy Lucy.

    Juicy Lucy Burger Recipe - www.iamafoodblog.com

    Of course, after Mike discovered Juicy Lucys, I got really excited. I mean, a burger with the cheese inside the patty? I could just imagine how gooey and melty and cheese pull friendly it was going to be. We watched a bunch of YouTube videos on them – the most notably weird one being of Richard Blais making a Juicy Lucy where the cheese wasn’t even melted. That led us down a Richard Blais YouTube hole. Did you know he calls his fans “Blaisians?!” Shudder.

    Anyway, the most important part of a Juicy Lucy is the molten cheese core. To get that you have to cook your burger on the stove to get that nice seared crust, then finish it in the oven so that the cheese gets extra melty. I think I put a bit too much cheese in mine though because the cheese started to ooze out a bit. I’m not complaining though because the patty ended up with a cheese crust and crusty, crispy cheese is always a good thing.

    Happy burger-ing! Hope you get some Juicy Lucys soon.

    PS – I never did get a chance to try a Juicy Lucy in Minneapolis. Have you ever had one? We’ll have to go back one day!

    Juicy Lucy Burger Recipe - www.iamafoodblog.com

    Read more at: http://iamafoodblog.com/ultimate-cheeseburger-juicy-lucy-burger/


    Creamy Golden Milk Smoothie

    July 26, 2018

    If you’re into golden milk, this smoothie is a must-try! It requires 7 wholesome ingredients (you likely have on hand right now), 1 blender, and 5 minutes to make. Let’s do this!

    Banana, turmeric, ginger, carrots, coconut milk, and warming spices for making our Vegan Golden Milk Smoothie

    The base of this smoothie is frozen banana for natural sweetness and a creamy texture. We tested other fruits and nothing quite worked. But if you’re trying (or prefer) to avoid banana, we include another option in the notes!

    For anti-inflammatory, antioxidant, and digestion benefits, we included plenty of fresh ginger and ground turmeric. Black pepper boosts the absorption of turmeric, so we added that as well. And don’t forget cinnamon for more natural sweetness and warmth.

    Coconut milk keeps things super creamy, and as an optional touch, we threw in some fresh carrot juice to balance the banana flavor and provide an even more intense orange (golden) hue.

    Ingredients in a blender for making our plant-based Golden Milk SmoothiePouring our vibrantly-colored Vegan Golden Milk Smoothie into a serving glass

    We hope you LOVE this smoothie! It’s:

    Naturally sweet
    Quick + easy to make
    & Super delicious

    This would make the perfect quick breakfast or snack. For a little extra protein, add in some hemp seeds or protein powder of choice. And for the real deal, check out our 5-Minute Vegan Golden Milk!

    Want more healthy smoothie ideas? Check out our Carrot Ginger Turmeric SmoothieSuper Green Spirulina SmoothieAlmond Butter Blueberry Smoothie, and Creamy Zucchini Blueberry Smoothie.

    If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

    Top view shot of two serving glasses containing our Vegan Golden Milk Smoothie with an extra swirl of spices

    Read more at: https://minimalistbaker.com/creamy-golden-milk-smoothie/


    Grilled Beet and Hummus Stuffed Pita

    July 18, 2018

    At the CSA, what’s available is written on a dry erase board when we first arrive at the entrance.  This tells us what’s available along with how much of a given thing we can take.

    Occasionally, as we pick produce, we will be offered items that weren’t on the board.  This becomes slightly like receiving a gift, an extra delicious gift.  Last Thursday, as I was picking lettuce, I was told that there were beets that needed to be thinned out and that we could take the largest ones in the cluster.

    I know this sounds silly but these beets made my Thursday. They were a surprise gift.  Only this year have I really started to fall in love with beets. Sure I’d made beet chipsand beet cake before but I’m learning to appreciate beets for their lovely, earthy flavor.  The beets I received before the csa season officially started were more of a tease.  I wanted more.

    So, when I was told I could pick beets, I could feel my face light up (yes, I know, all for beets.)

    Have I mentioned how much I love beets?

    These pitas are really easy to throw together and you don’t have to turn your oven on.  The hummus can really be any flavor you want but I prefer a roasted garlic.  I also think these grilled beets would be lovely smushed in to my hummus and grilled cheese sandwich.  

    Read more at: https://naturallyella.com/grilled-beet-and-hummus-stuffed-pita/


    Instant pot short rib ragu

    July 10, 2018

    Short Rib Ragu?! Who am I right now, making SHORT RIBS?

    I am a pillowy-gnocchi-loving-pasta-eater, that’s who.

    Carbs 100% dictate my life, and my current carbs wanted short rib ragu.

    Did you know that short rib ragu is so good, end of story, but also not end of story because it just takes pasta to a whole nother level? Saucy, tangy, and just so tender and luscious all at the same time? This was a new discovery for me.

    As a less-savvy meat cooker (<- this is who you’re dealing with), I was a little intimidated by making short rib ragu. But then I remembered how we had this at our dinner club all those years ago, and I remembered how good it was with our tiny pillows of homemade gnocchi, and then I got brave with it because a) Instant Pot, and b) food motivation.

    So that’s what’s happening today – short ribs, short cut, Instant Pot, RAGU!

    Starting with the short ribs. We’re starting with the saute function on the Instant Pot to get a nice browning on the short ribs.

    Short ribs in an Instant Pot.

    Okay, then something magical happens.

    You have all the browned bits in the bottom of the pan, right? So you throw some onions and garlic in, and you start working those browned bits off into your sauce. Oh my gosh, YES.

    Short ribs and onions in an Instant Pot.

    Did I already talk about magic?

    There’s more magic.

    A splash of red wine pulls all your browned bits, sauteed onions, garlic, and spices into something so good that it should be illegal.

    Wine poured into an Instant Pot.

    Now the shortcut part. Add your short ribs back in with a jar of your favorite tomato sauce (we almost always use DeLallo at our house because TRUE FLAVOR and NO ADDED SUGARS).

    And now the Instant Pot gets to work.

    Cooked short ribs in an Instant Pot.

    One hour later? This is what is sitting in front of your face.

    You are your own favorite person right now for making this happen.

    Parmesan sprinkled on Instant Pot Short Rib Ragu with gnocchi.

    Instant Pot Short Rib Ragu, guys. It’s a little short-cut-y, a little weeknight-friendly, and MEGA DELICIOUS.

    Put this on anything – rice, potatoes, polenta, pappardelle or penne, maybe some baked rigatoni? But also, stand by because there is a homemade gnocchi tutorial coming soon, and I have to say, those little dumplings from heaven are kind of my favorite.

    Read more at: https://pinchofyum.com/instant-pot-short-rib-ragu


    Roasted Vegetable Lasagna

    July 2, 2018

    If there’s one dish that I make most often for family and friends, it’s vegetable lasagna. It’s probably the first big dinner that I ever learned to make. Even way back in college, when I would make a meal for a group, lasagna would be the main event. Nowadays, I love it as a Sunday Supper because I can put that day’s farmers market haul to good use. Not only is it easy, foolproof, and fun to make, but who doesn’t love to share stories at the table around red sauce and pasta?! So why the heck did it take me this long to get a great go-to vegetable lasagna on this site? I’m not sure, but here it is and we’re obsessed with it and all of it’s roasted vegetable-y, saucy, goodness.

    Roasted Vegetable LasagnaRoasted Vegetable Lasagna

    Of course, this version is much improved from my college days. For starters, I hadn’t yet discovered my love of leeks or fennel, and I didn’t appreciate how much more flavorful lasagna would be with roasted, caramelized, vegetables. (Pictured: creamy tofu-basil ricotta – it’s so yummy that no one will know that they’re eating tofu – promise!)

    We’re partnering with Bertolli® on this post, because – the secret’s out – I never make my own tomato sauce when making lasagna! There’s no time for that, especially when I’m having dinner guests :). To save a sauce-making step in this recipe, I used Bertolli® Organic Fire Roasted Garlic Marinara in this recipe and it worked out perfectly. It’s organic and non-GMO, plus it has a delicious blend of roasted garlic, herbs, spices, and onion, which goes so well with the roasted leeks and red onion in this recipe.

    Roasted Vegetable LasagnaRoasted Vegetable Lasagna

    The wonderful thing about roasting vegetables is that they cook down and much of the water gets released, which means that a LOT of vegetables can fit into this lasagna. I started with over 5 cups of chopped vegetables, and sprinkled in some chopped kale for good measure.

    Roasted Vegetable Lasagna

    So saucy! ❤️

    Roasted Vegetable Lasagna

    Top it all with cheese, bake, (let it sit for at least 20 minutes to set) and serve this great Sunday Supper (on any day of the week) to your friends and family!

    Roasted Vegetable Lasagna

    Read more at: https://www.loveandlemons.com/roasted-vegetable-lasagna/

    Recipes, Sweets

    Strawberry Coconut Cream Tart

    June 26, 2018

    I hope you all had a great weekend! It felt like summer around here, and it was amazing. We went for a long breezy walk to the farmers market, sat out on patios and drank wine, then sat out on (more) patios and ate dinner. It felt absolutely incredible to bask in the sun and feel the warm fresh air, especially because it was snowing here just a few weeks ago.

    To celebrate all of these summery feelings, I made this strawberry tart from the Sweet Laurel cookbook by Laurel Gallucci & Claire Thomas – you might know Claire from her blog & YouTube channel The Kitchy Kitchen. This tart is so light and delicious, I know it’ll be on repeat all summer long.

    Strawberry Coconut Cream Tart

    What I love about this recipe is that, assuming you get 2 good cans of coconut milk (which I did – see notes below), this is SO darn simple to make. It’s paleo, grain-free, and dairy-free, but there are no complicated ingredients, just simple, wholesome ones.

    The crust is a combination of almond flour, salt, coconut oil, maple syrup, and an egg. It comes together beautifully and is easy to press out into the tart pan.

    Strawberry Coconut Cream Tart

    One thing that I love in this book is that their coconut cream recipe comes with many flavor variations, one of which is lemon and lavender. I skipped the lavender, but I added lemon zest (and a bit of lemon juice) to my coconut cream because I love lemons and strawberries together!

    Strawberry Coconut Cream Tart

    I know so many of you will absolutely love this book – there are SO many amazing allergen-free recipes (many are vegan as well). There are cakes, cookies, bars, pies, muffins, quick breads, pop tarts… each recipe is more decadent than the next, yet they all have short ingredient lists and simple instructions. A great gift for Mother’s Day!

    Read more at: https://www.loveandlemons.com/strawberry-coconut-cream-tart/


    Mother’s Day Recipes

    June 19, 2018

    Mother’s Day is this weekend! That sure came up quick! In case you need some recipe inspiration, here are a few of my favorites that I think would be perfect for the occasion. Plus, see below for an extra special giveaway 🙂

    For brunch:

    I love these lightly sweet Coconut Mango Muffins. I often keep them in my freezer for a weekday breakfast or snack. To make them brunch-able, serve with the mini frittatas below:

    Mini Tomato Frittatas with Dill

    These little Mini Tomato Frittatas with Dill are as cute as they are delicious. I absolutely love the combo of dill and eggs. These little guys are also filled with kale, feta, scallions, and tomatoes.

    Blueberry Coconut Baked Oatmeal

    This Blueberry Coconut Baked Oatmeal might be my favorite brunch recipe ever. It’s a sweet breakfast that’s filled with so many good-for-you things like oats, almonds, hemp seeds, coconut flakes, strawberries, and bananas.

    Shakshuka with Spinach and Harissa

    This Shakshuka with Spinach and Harissa is a reader favorite and one of my favorites too. I just love these baked eggs in spicy tomato sauce. Serve with avocado slices and toast for dipping – yum yum!

    Cinnamon Sugar Baked French Toast

    This one just makes me drool. The Cinnamon Sugar Baked French Toast is a slightly more indulgent sweet breakfast than the baked oatmeal above and it’s a crowd pleaser, because who doesn’t love french toast! I originally made this using pomegranates in the winter, but now that it’s spring, I would use fresh berries instead.

    Fennel & Clementine Chopped Salad

    Farmers Market Inspired Recipes:

    This Fennel & Clementine Chopped Salad is so pretty! It’s a crunchy slaw-like salad that’s tossed with a ginger-miso dressing and topped with clementines, avocado, and fresh mint.

    Chickpea Salad Wraps with Avocado Dill Sauce

    Chickpea Salad Wraps with Avocado Dill Sauce. If you love tuna salad, but not actual tuna, give these chickpea salad wraps a go! I love to eat these for lunch, but they’d also be a great springy brunch appetizer.

    Farmers Market Asparagus Potato Pizza

    I’ve never actually had pizza on Mother’s Day, but this super springy Farmers Market Asparagus Potato Pizza is so elegant and fresh with those pretty asparagus ribbons that I’m sure it would be a big hit.

    Roasted Vegetable Lasagna

    Dinner for a group:

    You can’t go wrong with a big pan of lasagna and this Roasted Vegetable Lasagna will please vegetarians and meat-eaters alike!

    Strawberry Coconut Cream Tart

    For Dessert:

    This Strawberry Coconut Cream Tart has a delectable almond flour crust. This is a lightly sweet, very fresh, grain-free dessert that everyone’s going to love.

    Read more at: https://www.loveandlemons.com/mothers-day-recipes-a-giveaway/


    10 Best Gourmet Recipes

    June 5, 2018

    “There is no sincerer love than the love of food”, and we couldn’t agree more with George Bernard Shaw whose quote is famously used by food lovers across the globe. Food has the power to not only nourish one’s soul but also bring people together. If you love to cook then you will know that when you transform seasonal veggies and fresh meat into spectacular dishes to wow your guests’ palate, it’s an overwhelming feeling. Gourmet recipes that we see in restaurants, which almost always leave us spellbound, of course require great skill and finesse to be perfect. But the truth is, if you are passionate about cooking, you can also create gourmet dishes in your own kitchen.

    With some patience and few trial and errors, you can learn to master various culinary tricks in your kitchen. And as you open up to experimenting and discovering new flavours, textures, food combinations and aromas, you will in no time be able to cook up your own repertoire of gourmet recipes. If you are ready to get started, we bring you our 10 best gourmet recipes from top chefs across the country to get you started:

    1. Tomato Consomme and Smoked Ricotta Tortelli

    Recipe by Marouane Rahali, Alto Vino

    Indulge yourself in this lovely Italian meal with ravioli made from scratch and stuffed with ricotta cheese. Serve it with a freshly made tomato consomme and sauteed asparagus.

    pasta 620

    Smoked Ricotta Tortelli; Photo Credit: Istock

    2. Quail Legs with Tamarind Glaze and Fig Chutney

    Recipe by Chefs Rishi Bharadwaj and Janeya Khanna, HolyBelly

    A gourmet plate featuring tangy glazed quail legs served with a freshly made fig chutney.

    quail 620

    Quail legs; Photo Credit: Istock

    3. Sarson Ki Gilawat with Corn and Cheese Tostadas

    Recipe by Saurabh Udinia, Farzi Café

    This dish is a spinach kebab served with divine tostadas! Don’t miss out on the masala popcorn.

    tostadas 620

    Corn and Cheese Tostadas; Photo Credit: Istock

    4. Sesame and Coriander Crusted Basa

    Recipe by Anil Pandey

    Marinated in a mix of spices and then grilled golden, this juicy fish fillet is perfect for a relishing meal.

    basa 620

    Basa; Photo Credit: Istock

    5. Slow Poached Egg with Bacon Dust & Parmesan Foam

    Recipe by Chef Marty Kindleysides, Bene, Sheraton Hotel Bengaluru

    The dish has crispy bacon with eggs poached perfectly to your desire and creamy Parmesan foam.

    parmesan foam 620

    Parmesan foam; Photo Credit: Istock

    6. Lamb Loin with Fennel Genoise

    Recipe by Chef Marty Kindleysides, Bene, Sheraton Hotel Bengaluru

    Tender lamb chops braised in wine and served with pea puree and freshly made fennel-flavoured crust.

    lamb loin 620

    Lamb loin; Photo Credit: Istock

    7. Coffee Marinated Mutton Chops With Balsamic Reduction

    Recipe by Chef Ritu Dalmia

    Juicy mutton chops with a twist from Depot 29 in New Delhi. The meat is marinated in mix of coffee, honey and balsamic reduction.

    mutton chops 620

    Mutton chops; Photo Credit: Istock

    8. Lobster Thermidor

    Recipe by Chef Benson, Bungalow 9

    A classic French dish where the lobster shell is stuffed with a creamy mixture of meat, egg yolks and brandy. Top up with cheese and bake for an oven-browned cheese crust.


    Lobster; Image credit: Istock

    9. Smoked Quail Drizzled with Pomegranate Reduction

    Recipe by Chef Subroto Goswami

    This dish of smoked quail with sweet and sour reduction of Pomegranate, sets the stage. Macadamia nuts are like the cherry on the cake!

    10. Tofu Mango Mousse Pudding

    Recipe by Chef Vicky Ratnani

    This delicate little treat is a perfect dessert. Tofu Mango Mousse, this divine little cloud of heaven will leave your guests and your family craving for more.

    mango mousse

    Image credit: Istock

    With the festive season round the corner, you can host dinner parties at home and surprise your loved ones with spectacular gourmet recipes.

    Read more at: https://food.ndtv.com/lists/10-best-gourmet-recipes-1758489