Caesar Salad & a StoryPrint Recipe Print Recipe

 

It’s funny. I’ve been blogging (on a serious level) for a few years now and I seem to go through phases. I’m currently at the phase where I feel like I just put out recipe after recipe and they all become this big blur that gets lost in the internet.

Something’s missing.

A few weekends ago I was in California for The Big Traveling Potluck and a big take away for me was stories. I’ve gone away from sharing stories and what’s food without the story? No wonder I felt like my “blah blah recipe” posts were just getting lost out there. I have to admit, sometimes I can’t find my voice or I think I’m suppose to sound a certain way. Or I’m just so tired I have nothing to say. Shocking.

So, here’s my story.

 

 

Since we moved to Seattle, we’ve been living at my parents house. Who ever would have thought, almost 30, married with a kid and living at mom and dad’s… Honestly, it’s pretty amazing. If you know my parents, you get it. The past few months our whole life was up in the air and just recently everything is slowly starting to all fall into place. We’re in the process of figuring out if we can buy – well, first trying to agree on WHERE to buy. Thankfully my parents aren’t in a hurry to kick us out. We have their grandson. Of course they’re not in a hurry.

They’ve been so generous so I’m always trying to find ways to “pay” our way. I found that they’re okay rotating between the same 4-5 meals. Not me. Obviously, I test recipes for a living. I try and cook something new 2-3 times a week, branch out from their comfort zone. I don’t know what’s changed, but I’ve never enjoyed being in the kitchen as much as I do now. I simply love the idea of cooking for my family, whether it’s immediate or extended. I think being a mom, I now view food differently. The thought of feeding & nourishing my baby, gives me so much pleasure when I’m playing in the kitchen. Mace will sit in his bumbo and watch me as I go back and forth, blending, mixing, tasting… sometimes I’ll dance. It’s called cheap entertainment.

Just a few things I’ve made my family over the past few months – Kung Pao Chicken, Sesame Chicken Noodles, Avocado Pesto, Halibut with Tapenade, Tacos with Spicy Guacamole, Tomato soup with Sausage, Egg Scrambles, Chicken Lettuce Cups, Kale Salad, Comfort Quinoa with mushrooms and my favorite – Chocolate Chips Cookies. ALL gluten-free!

 

 

A few weeks ago, I decided to make Heather’s Caesar Salad from her new and GORGEOUS cookbook, The Generous Table. It was one of those things I craved my ENTIRE pregnancy, but avoided because of the raw egg. Plus, everyone says how unhealthy it is, but compared to what you get in a restaurant, it’s not that bad.

It was a Friday night. My dad grilled up some chicken to go along with the salad. Mom opened our favorite Chardonnay, Rombauer. Mace just played with his feet while we sat down at our coffee table – our favorite spot to eat. We probably Mmm’d and aww’d the entire time before we ALL got up for seconds only to realize there was 1 serving left. My dad and husband count for 4 people right there. Now we always make a double batch and have enough to feed an army. Still, there’s hardly ever leftovers.

If you’re looking for a salad to serve this Mother’s day, I don’t mean to point out the obvious, but this is it.

 

 

Caesar Salad

Slightly adapted from The Generous Table

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INGREDIENTS

Dressing

  • 1 large egg
  • 1 garlic clove
  • 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon Dijion mustard
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon anchovy paste
  • 1/3 cup Parmesan cheese, finely grated
  • 3/4 cup extra light olive oil
  • sea salt and ground black pepper

Salad

  • 1/2 cup pepitas
  • 3 heads of romaine lettuce, chopped into bite size pieces
  • 1 cup Parmesan cheese

DIRECTIONS

For the dressing – bring a small pan of water to a simmer. Add the egg and cook for about 30-40 seconds.

note: this step (coddling the egg) helps rid the fear of consuming a raw egg. Plus it gives it a creamy texture.

Crack the egg into a medium bowl. Add garlic, Worcestershire, vinegar, mustard, lemon juice and anchovy paste. Whisk until smooth. Whisk in the Parmesan cheese. Continue whisking while you slowly pour the olive oil until the dressing has thickened. Season with salt + pepper. Refrigerate until ready to use.

note: extra dressing can be refrigerated for up to 2 days.  

Preheat oven to 350 degrees F. Spread out the pepitas on a baking sheet. Bake for about 6-8 minutes or until toasted. You may want to keep an eye so they don’t burn.

Assemble salad – In a large bowl, combine romaine leaves and just enough dressing to coat the lettuce after tossing. Taste test to see if you need more dressing. Sprinkle with toasted pepitas and Parmesan cheese.

Serve (or let guests serve themselves) and enjoy!

*gluten-free

note: in the book she suggest using EXTRA LIGHT olive oil so it doesn’t overwhelm the other flavors.

 

PAN – CAKE Tape LabelsPrint Recipe Print Recipe

 

It use to be a big slab of scotch tape across the front of my jars. Then I got a little tape happy.

First of all, yes I like to put all my flours in jars or airtight containers. Second, I like cute labels.

Washi tape makes everything more fun.

 

 

See what I did here?

PAN – CAKE.

Actually, my husband did it. I spelled it all out and he said he had a better idea. An hour (& two pans and a pot) later, he came out with this. Pretty good, huh?

This is actually a double batch of all the dry ingredients for Saturday pancakes (from my e-cookbook), that way when the Mr. (or my lazy ass) goes to make breakfast, the dry ingredients are already done!

you’re welcome.

 

 

Cumin Avocado Corn SalsaPrint Recipe Print Recipe

 

I’m so proud of my friend, Gaby from What’s Gaby Cooking. Her book, Absolutely Avocados just hit the shelves last week! Yes, an ENTIRE cookbook filled with recipes all made with avocados. It’s brilliant.

I’m thinking there needs to be a Cinco De Mayo celebration very soon. Maybe we can start early?

Avocado Salsa & Guacamole + Margaritas. SOLD.

 

 

Gaby and I met this passed summer at the Big Summer Potluck and basically became sister (slash) friends immediately following. She’s so full of energy and has no problem bringing life to a party. We shared lots of laughs and had inappropriate conversations. It was awesome.

I brought this cookbook with us when we traveld up to Orcas Island a few weeks back and thought we’d picked out a recipe to make each night we were there. The first night made Gaby’s Caesar Salad with Avocado dressing (Brian posted it here!), along with grilled chicken and sweet potato fries. The next night we did avocado pesto with fresh gluten-free pasta. Then the last day, we had our own little happy hour and made her guacamole with goat cheese (shared over on Weelicious) and this cumin avocado corn salsa.

It was basically the best absolutely-avocado-weekend, ever.

How can you have a meal without eating avocados? I don’t think it’s possible. There’s everything from shakes, to saladsreplacement for cheesechocolate pudding, to fun party bites.  Wait until you check out Gaby’s book, your mind will be BLOWN.

 

 

Now for the salsa.

This is a fun one because it’s not your typical salsa. The corn adds a nice sweetness to it, but complimented with a little spice from the jalapeno pepper. Then the avocado, that’s what makes it. It’s super easy and definitely a crowd pleaser.

FYI – prepare yourself, you’ll be eating it by the spoonful.

I’m actually surprised I haven’t turned green. Some days I probably average an avocado a day. Basically starting the day with avocado toast and ending it with avocado in my salad or avocado pudding.

Totally normal, I’m sure.

 

 

Cumin Avocado Corn Salsa

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Recipe from Absolutely Avocados

serves 6-8

Ingredients

  • 3 ears of corn, husks and silks removed
  • 1 Hass avocado
  • 1 cup quartered cherry tomatoes
  • 1/2 cup finely chopped red onion
  • Juice of 1 lime
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons finely chopped fresh cilantro
  • 2 tablespoons finely chopped jalapeno chili pepper
  • 1/2 teaspoon ground cumin
  • course sea salt and freshly ground black pepper to taste
  • Corn tortilla chips, for serving

Directions

Cut the kernels off the cobs by laying each cob flat on the cutting board and using a sharp knife to remove the kernels.  Trasnfer the kernels to a large bowl.

Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Peel back the skin, away from the avocado and discard (the skin). Cut the avocado into 1/2-inch pieces. Transfer to the bowl with the corn.

Add the cherry tomatoes, red onion, lime juice, chives, cilantro, jalapeno, and cumin to the bowl. Toss the ingredients together to combine, and season with salt + pepper. Refrigerate the salsa for 30 minutes before serving.

Taste and adjust salt and pepper as needed before serving. Serve with tortilla chips.

 

*gluten-free *dairy-free *vegetarian

 

 

Peanut Butter Pretzel Chocolate BitesPrint Recipe Print Recipe

 

You know those Peanut butter filled pretzels at Trader Joe’s? Right, of course you do. Before I was gluten-free, those were my guilty pleasure. Sometimes when I walk down the aisle, I just stop and stare at the big beautiful bag. I don’t often miss things, but those I miss.

So, I made my own version. Really, it just comes down to the perfect combination of salty and sweet. Thank goodness for gluten-free pretzels (Glutino are my favorite). These are so simple and don’t require baking. I keep these in the freezer, but you can also keep them in the fridge. It’s usually after dinner when these start calling my name. There’s something magical about the combination of peanut butter, pretzels and chocolate. I can’t explain it, there just is.

If you prefer the peanut butter and jelly combo (vs pretzels), you must try these! Same method, just different ingredients.

 

 

I’m on a plane this morning, headed to Southern California for the Big Traveling Potluck. I’m ridiculously giddy - 1. I get to see all my friends 2. mace gets to make his big appearance 3. mace’s first flight (eeeee!! <– that’s excitement and nervousness) and 4. it’s going to be a weekend of pure amazingness.

I would have brought these to the potluck, but Mason ate them all. Hey, in the next two years, I’m sure that will be the case. Good news, I baked a batch of chocolate chip cookies (from the e-coobook) at 11pm last night. We’re all good.

 

 

Peanut Butter Pretzel Chocolate Bites

Makes about about 24

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Ingredients

  • 2 cups dark [or milk chocolate] chocolate chips
  • 1 teaspoon coconut oil
  • 1 cup peanut butter – or nut butter of choice
  • 1 tablespoon powdered/confectioner ‘s sugar
  • gluten-free pretzel sticks – my favorite are Glutino Pretzels 
  • sea salt

Directions

Line a mini muffin pan with paper liners and set aside.

Melt the chocolate in a double boiler, saucepan or microwave. Once it’s melted down, add coconut oil to thin out. Add more, if needed.

Add about one teaspoon of melted chocolate to the bottom of each paper cup. Tilt the liners so the chocolate evenly coats the bottom and slightly up the sides. Another option is to take a pastry brush or even a small knife to spread the chocolate.

Place the cupcake pan in the freezer for 15-20 minutes to let set.

Meanwhile, mix together peanut butter and powdered sugar – this makes it less sticky and easier to handle. Place peanut butter mixture in the fridge for 10 minutes.

Once both timers have gone off, roll [in your hands] about 1 teaspoon of the peanut butter mixture and place in the center of each chocolate cup. Place pan back in the freezer for about 10 minutes. Break the pretzel sticks into thirds (or small pieces). Remove pan from the freezer and add 2-3 pieces on top of the peanut butter.

With the remaining chocolate, cover each cup until covered. Top with sea salt – optional.

Place muffin tin back into the freezer, last time I promise, for about 20 minutes.

These can be left out at room temperature or in the fridge. These lasted about 3 days in our house, but can probably keep up to 1-2 weeks, or 3-4 if kept in the freezer.

 

*gluten-free