Beyond A Foodie

Category: Uncategorized

  • Barley Stuffed Acorn Squash

    A delightful twist on traditional mushroom risotto using hearty barley, complemented by the richness of baked acorn squash and the vibrant pop of pomegranate seeds. A heartwarming recipe perfect for any winter evening.

    recipe Inspiration

    This recipe was born out of a happy accident when I was experimenting with alternative grains. It all started with a spelt stuffing recipe that resulted in a delicious, albeit excessive, batch. To use up leftover veggies, I decided to fill an acorn squash with the remaining stuffing and topped it with parmesan cheese, pomegranate seeds, and kale. The outcome was fantastic. I decided to revisit the idea, but this time with mushroom risotto using barley to maintain a variety of flavors in the dish. The result? A delightful blend of creamy and chewy grains, housed within the warm embrace of baked acorn squash, accented with the bright sweetness of pomegranate seeds.

    Peach Cobbler Topping By Beyond a Foodie

    star ingredients

    Barley: A hearty grain that brings a creamy chew to this dish while harmonizing with the savory flavors of mushrooms, sage, and rosemary.

    Acorn Squash: Baked acorn squash serves as the perfect vessel for the risotto, adding richness and flavor.

    Dried Mushrooms: These add a deep umami flavor and rich texture to the barley risotto.

    Pomegranate Seeds: These little gems add a burst of brightness and a touch of sweetness to the savory mushroom risotto.

     

    Chef’s Notes

    Barley risotto is a wonderful departure from the traditional rice-based version. Using the same method of gradually adding hot broth to the grains and allowing it to be absorbed creates a chewy and creamy, not mushy, bowl of warmth. Baked acorn squash, with its rich and hearty flavor, serves as the perfect container for the risotto. Don’t worry if you don’t have acorn squash; any medium-sized winter squash will work beautifully. To make this recipe plant-based, use vegetable broth and a plant-based cream like cashew cream. Top it off with nutritional yeast or grated macadamia nuts in place of parmesan cheese.

    barley stuffed risotto acorn squash

    Meal Prep Tips 

    This peach cobbler topping can be made in advance and stored in the refrigerator for up to 2 weeks. To use, take out a portion of your filling and warm it up to use on your favorite breakfast. I love to use it on top my brown sugar bourbon oatmeal

    Watch Me make it

    full recipe

    Barley Risotto Stuffed Acorn Squash

    • parchment-lined baking sheet
    • medium saucepan
    • Sauté pan

    Acorn Squash

    • 1 medium acorn squash (rinsed)
    • 2 tbsp extra virgin olive oil (divided)
    • 2 tsp maple syrup

    Barley Risotto

    • 1.5 cups barley
    • 1/4 cup shallot (diced)
    • 2 cloves garlic (minced)
    • 1 tsp sage (minced)
    • 1 tsp rosemary (minced)
    • 1 oz dried mushrooms (small diced)
    • 4-5 cups vegetable stock or broth
    • 1/2 cup cream ((substitute cashew cream for vegan))
    • 1/4 cup parmesan cheese or nutritional yeast ((optional))
    • 2 tbsp parsley (chopped)
    • 1 cup pomegranate arils (for garnish)
    • tt salt and pepper

    Acorn Squash

    1.  Preheat oven to 375º. Halve and de-seed an acorn squash. On a parchment-lined baking sheet, place acorn squash flat-side up and drizzle the insides of the squash with 1 tablespoon of olive oil, and maple syrup. season with salt.

    2. Turn squash halves flat-side down, and bake until soft, about 40 minutes.

    3. Remove from oven cover, and keep warm until ready for assembly. Baked acorn squash can be cut into quarters if serving as a side dish.

    4. Meanwhile, prepare risotto. Bring vegetable stock, broth to a simmer in a medium saucepan. turn stock to low until ready to use.

    Barley Risotto

    1. Bring a sauté pan to medium heat. Add remaining olive oil, shallots, and garlic.

    2. Sauté until aromatic and translucent about 1-2 minutes. Add dried mushrooms to shallot/garlic mixture and season with salt and pepper.

    3. Fold dry barley into the pan and stir continually to toast grains without burning for about 1 minute.

    4. After toasting the grains, add your chopped rosemary and sage only enough stock to the mixture to cover the bottom of the pan, about 4-5 oz. Stir to combine, and reduce heat to low, bringing mixture down simmer.

    5. Repeat as the liquid absorbs, by gradually stirring stock/broth into the risotto mixture about 1/3 cup at a time. Be sure to cover between adding liquid.

    6. After all stock is added, stir in cream (if using) and cheese/nutritional yeast. Remove from heat before assembling.

    Assembly

    1. *To assemble:* place acorn squash halves (or quarters), rind side down on plates or serving platter.

    2. Fill each squash section with hot barley risotto—top stuffed squash with chopped parsley, pomegranate arils and additional herbs/cheese.

    3. Serve immediately

    Drinks, Entrees
    American, Italian
    acorn squash, barley, butternut squash, carrots, fall recipes, pumpkin, risotto, soup series, spiced, thanksgiving, winter squash

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  • Kale & White Bean Soup

    When you’re craving something warm and filling, yet robust. This is your go-to. Light enough to keep you going through lunchtime. Being easy on your wallet is a lovely side effect as well. 

    With few ingredients, the ones that are on the plate (or in the bowl) have to shine bright. my version of this italian favorite calls for cannellini (also known as white kidney) beans. they have a tender texture and savory flavor that holds well in the soup. if you don’t have cannellini, any white bean will substitute just fine! Learn more about 4 different types of white beans[here](https://www.camelliabrand.com/4-types-of-white-beans-whats-the-difference/),  

    I opt for canned tomatoes over fresh, simply because they’re always in season. a fire-roasted variety ads an extra layer of smoky flavor to the broth. Last, kale! almost any variety will do, as long as it’s fresh! frozen kale may lose its crunch in the cooking process. Using fresh kale also allows this soup to hold well, and can even be made in advance for meal prep, or next-day entertaining.


    Kale & White Bean Soup

    • 2 tbsp olive oil
    • 2 cloves garlic (sliced)
    • medium onion (small diced)
    • bunch kale (stems removed, chopped)
    • 1 tsp dried oregano
    • 1 tsp ground fennel seed
    • 1 can fire roasted tomatoes
    • 1 15 oz can cannellini beans (rinsed and drained)
    • 1.5 qt. chicken or vegetable stock
    • tt salt and pepper

    1. Bring a large saucepan to medium heat. Add olive oil, garlic, and onions. season with salt. Sweat until vegetables are translucent, stirring to prevent browning, about 2 minutes. Add oregano and fennel to the pot, and fold into onion/garlic mixture until incorporated.

    2. Add chopped kale to the pot, and saute until greens just begin to wilt. About 1 minute. next, fold cannellini beans, tomatoes, into the pot.

    3. Reduce heat to low, and pour broth into the pot. Cover and allow to simmer until kale is tender, about 20-25 minutes.

    4. Remove from heat and adjust seasoning. serve immediately with crusty Italian bread.

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  • Caribbean Style Black Bean Soup

    In the midst of boring wintertime Chicago weather, the yearning for something (somewhere) warm and tropical is likely to come up from time to time. I love this soup because it’s warm and hearty, yet has bright flavors that liven up your palate.

    In the midst of boring wintertime Chicago weather, the yearning for something (somewhere) warm and tropical is likely to come up from time to time. I love this soup because it’s warm and hearty, yet has bright flavors that liven up your palate. I’ve found that most black bean soup recipes lean on the tex-mex side, and this is great a way to switch up the infamous legume. 

    When I think the carribean, I think spicy, but not the kind of hot where every bite is a small round of hot torture with a dash of flavor. I find jalapenos and red chillis give just the right amount of heat to this dish as opposed to a scotch bonnet, which is more traditional (remember, we’re not here for torture, ha). If you’re not a fan of the heat, simply de-seed your chilis or omit them altogether. Curry leaves, a traditional ingredient in many west-indian, trinidadian and indian and southeast asian cuisines. They are not a deal-breaker, but they make a noticeable difference in your soup.   You can find them fresh at most asian markets or online dried.  

    I’ve tried this recipe with both dried and canned black beans to see if there was much of a difference in flavor. The answer is most definitely. I believe the dry beans make such a difference simply because the flavors of the soup have more time to infuse into the bean themselves. If you’re in a pinch, however, canned beans work just fine. 

    This recipe is 100% meal prep friendly and can be made to store in the fridge for up to 5 days, and the freezer for up to 4 months. 

    Watch


    Caribbean Style Black Bean Soup

    • Cutting Board
    • Chef's Knife
    • Stock Pot
    • Measuring Cups

    Black Beans (one or the other)

    • 2 cups black beans (soaked overnight)
    • 3 cans black beans ( drained and rinsed )

    Remaining Ingredients

    • 3 tbsp olive oil
    • 1 small red onion (small diced)
    • 1 red bell pepper (small diced)
    • 1 yellow/orange bell pepper (small diced)
    • 1 green jalapeño (seeded and small diced (optional))
    • 1 red chill (seeded and small diced (optional))
    • 3 cloves garlic (crushed)
    • 1/4 cup cilantro ((leaves and stems) chopped)
    • 1 bay leaf
    • 1 curry leaf ((optional))
    • 1.5 quart water or vegetable stock
    • 1 tsp ground coriander
    • ½ tsp cayenne pepper
    • tt salt and pepper
    • cilantro, onion (jalapeno for garnish)

    1. Drain soaked black beans and set aside. Or rinse and drain three 14 oz cans cooked black beans.

    2. In a medium saucepan add one tablespoon of oil, is bring to medium-low heat. Add onion, garlic bell peppers jalapeno and chili's and begin to saute until vegetables begin to soften and onions turn translucent about 2 minutes. Season with salt and pepper.

    3. Next, add cayenne pepper and coriander gently stir to incorporate spices. Add black beans, water and bring to a simmer. And reduce pot to low heat, and add bay leaf, cilantro and optional curry leaf. Cover and cook until black beans are tender, about 30-45 minutes if using soaked beans, in 15-20 minutes if using canned.

    4. Remove the pot from heat and adjust seasoning. serve immediately, garnished with cilantro red onion and jalapenos (optional).

    If you like a thicker soup, use a potato masher or immersion blender to gently mash or blend a small portion of the beans. 

    appetizers, dinner, lunch, sides
    Caribbean
    Black beans, Caribbean, gluten free, soup series, vegan, vegetarian

    Specialty Tools & Ingredients

    Dried Curry Leaves | USA Grown | 0.5 ounces | All-Natural bio-dynamic farm

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  • How to Do Master Inventory to Save Money and Food

    Knowing every ingredient you already have in your fridge, pantry shelves and beyond is difficult to keep up within your head. learn these quick  techniques for master inventory so you never overbuy again

    Knowing what you have saves you money 

    According to a study done by the united states department of agriculture (USDA) in 2018, it was found that american consumers waste about one pound of food per day or 225-290 pounds per year. Imagine taking your grocery budget, and throwing about 20% of it in the trash. Tragic right? but there’s a solution: only buy what you need for a certain period of time. This practice not only helps you reduce waste in your home, but also saves that precious 20% of grocery cash that would normally go into oblivion. 

    The best way to buy what you need is to know exactly what you already have. Taking regular inventory of your pantry stock, refrigerator and freezer contents helps you to understand what you need to actually shop for. Master inventory is something I learned to do in culinary school and its stuck with me throughout my career and home life. It’s easy, and what you spend in time, is made up for in grocery bill savings on the back-end. Read on to learn my 5 easy steps on how to do master inventory at home. 

    How to do master inventory 

    1. Create a dated list and divide it up by ingredient types, or sections of your kitchen (fridge, pantry, etc). Make your own, or download my free template here
    2. Then go through one section at a time, sorting each ingredient (like canned goods) so you know exactly how much you actually have. I like to take this time to consolidate ingredients into 1 easy to see container (like sugar and flour). be sure to label and date the items you take out the original packaging, so you can find it with a quick glance later. 
    3. Next, write down the ingredient, and the quantity on your list. Leaving off how much you have can leave you asking questions when you actually get to the store. 
    4. Repeat these steps until you’ve gone through all the contents of your kitchen. Jot down any recipes you might want to try, to use up ingredients you already have. 
    5. You’re done! you can now take this inventory list (and your recipe ideas) to create a grocery list noting only what you actually need. No guesswork on aisle 7! 

    Some helpful tips

    Break your inventory up over a few days if you have to.  pantry on one day fridge, then freezer on another. There’s no rush! 

    master inventory does have to happen every week. some staples don’t deplete that quickly, so there’s no need to record them over and over. i recommend doing one master inventory once every 1-2 months, then doing a quick 30-minute inventory before your meal plan/grocery runs. 

    on the topic of meal planning, always take preference to what has or about to expire. this technique is called fifo (first-in-first-out). cooking up older ingredients first will help you reduce waste the fastest.  download my free master inventory sheet to help you get started right away! 

    in these live video recordings, i go through my own master inventory and then show you how i use it to plan meals for the following week. 

    Specialty Tools & Links

    Baf Master Inventory Sheet

    Part 1

    Part 2

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  • Valentine’s Energy Bites

    Make these for your sweetie or your gals for valentine’s day! Energy bites are small sweet treats made to keep you fueled throughout the day, whether you’re working out, on the go or just looking to satisfy your sweet tooth. This post features easy energy bites recipes, each taking less than 30 minutes to make and assemble. What better way to say i love you? 

    What are energy bites?

    Energy bites have long been a staple in the vegan, vegetarian and workout world. Their versatility and ease make it light on your time in the kitchen, and you can mix ingredients to whatever your liking. I love to use a 1:1 base of pitted medjool dates and nuts, with nut butter, such as almond or cashew. Cashew being my favorite because it yields the creamiest flavor. I find this combination makes a great textured “bite” that holds its shape well and has a mild flavor for building upon. I find that choosing ingredients that are in dried or powdered form adds a punch of flavor without compromising the texture of your energy bite. Use ingredients such as chocolate, dried fruit (I love freeze-dried), oats, cinnamon, espresso powder, matcha etc. your possibilities are endless. 

    For these energy bites, I chose to combine flavors you might find in a box of chocolates. Chocolate hazelnut, praline, and strawberries n’ creme. 

    Other cool combinations I will try in the future: 

    • Cookie dough- add vanilla and  chocolate chips to base recipe
    • Peaches n’ cream- swap strawberries for freeze-dried peaches 
    • Matcha -add matcha powder  to base recipe

    Recipe tips

    There are minimal steps required to assemble these recipes. Simply combine in a food processor, add your flavors, shape and eat. For the chocolate hazelnut bites, I add cacao powder to the hazelnut/date mixture. I have grown to prefer it over baking cocoa, because it infuses a massive dose of rich chocolate flavor, with naturally occurring magnesium. I finish these my pressing the mixture into heart-shaped silicone molds, and freezing for 5 minutes before unmolding. They came out easily and hold their shape well. you can serve as is (like I did) or dust with extra cacao powder.

    Don’t skip toasting the hazelnuts for your praline bites before pulsing with the dates. This step “blooms” the oil in the nuts, and gives them a wonderful brown butter flavor. Paired with the naturally chewy, caramelly dates make the perfect french praline combination.  

    Strawberries n’ creme bites get the most flavor from freeze-dried strawberries over fresh. Simply pulse the strawberries into a powder before starting your bites. Remove the powder and reserve half for dusting. You don’t have to clean out the processor before moving onto making your bites, it’s extra flavor!  

    Eat your bites immediately or prep up to 4 days in advance by storing them in the fridge. They are great as a sweet treat, for meal prep or post-workout. 


    Valentine’s Energy Bites

    Chocolate Hazelnut Bites

    • 1 cup dates
    • 1 cup walnuts
    • ⅓ cup cacao powder
    • ¼ cup cashew butter
    • pinch of salt

    Hazelnut Praline Bites

    • 1 cup dates
    • 1 cup hazelnuts
    • ¼ cup cashew butter
    • pinch of salt

    Strawberries n' Cream Bites

    • ½ cup freeze dried strawberries
    • 1 cup dates
    • 1 cup walnuts
    • ¼ cup cashew butter
    • ½ tsp vanilla extract
    • pinch of salt

    Chocolate Hazelnut Bites

    1. In a clean food processor, add nuts, dates and nut butter. Pulse mixture on high until it begins to bind together. Remove top and add cacao powder and pulse to incorporate. using a 1oz scoop or a tablespoon, Scoop mixture into 1 oz mounds. Shape into balls or press into heart-shaped candy molds. If using a mold allow bites to chill in the freezer for 5 minutes before un-molding.

    Hazelnut Praline Bites

    1. Toast hazelnuts on low heat until slightly warmed and smells like browned butter. Remove from heat and allow to cool. in a clean food processor, add nuts, dates and nut butter. Pulse mixture on high until it begins to bind together. Using a 1oz scoop or a tablespoon, scoop mixture into 1 oz mounds. shape into balls or cylinder shapes.

    Strawberries n' Cream Bites

    1. In a clean, dry food processor, pulse freeze-dried strawberries until the consistency of a powder. Remove powder from the food processor and set aside. Add nuts, dates and nut butter to the food processor. Pulse mixture on high until it begins to bind together. Add half of strawberry powder and pulse again until incorporated. using a 1 oz scoop or a tablespoon, scoop mixture into 1 oz mounds. shape into balls and toss in remaining strawberry powder.

    To store:

    1. Store in the refrigerator in a parchment-lined lidded container for up to 4 days. Allow bites to warm up at room temperature before serving.

    Specialty Tools & Ingredients

    Traina Home Grown California Dried Pitted Dates – No Added Sugar, Non GMO, Kosher Certified, Vegan, Packed in Resealable Pouch (2 lbs)

    Navitas Organics Cacao Powder, 8oz. Bag — Organic, Non-GMO, Fair Trade, Gluten-Free


    Natierra Nature’s Organic Freeze-Dried Strawberries | Gluten Free & Vegan | 1.2 Ounce

    Justin’s Classic Cashew Butter, Only Two Ingredients, No Stir, Gluten-free, Non-GMO, Responsibly Sourced, 12oz Jar

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  • Pink Rose Smoothie Bowl

    This simple smoothie takes an ordinary strawberry-banana combo and makes it extraordinary. The addition of rosewater livens up your palate and makes for a great breakfast. Its pretty enough to even masquerade as a dessert.

    There are no complex directions for this recipe, as it is simply dump, blend and serve! In my experience the perfect smoothie bowl lies in the temperature of your ingredients. Frozen bananas are a must because they are the base for the “ice cream” like texture you look for when making a smoothie bowl. If you find your mixture is too thick to process in your blender, add some hot water-about a tablespoon at a time to keep the mixture moving. You should be left with a smooth, scoop-able consistency that mimics your favorite frozen treat. 

    To make a strawberry rose, use a sharp paring knife. Remove the top of the strawberry with the knife. And place top side down. Then make 4-5 small thin cuts at the base of the berry. The cuts should resemble petals, and not go through to the bottom of the strawberry. Make sure to peel back the “petals” as you go. Next, move up the strawberry to create a new row of petals, alternating slices in a brick layering pattern. Repeat this process until you reach the peak of the strawberry, and you’re done! 


    Red Berry Rose Smoothie Bowl

    • 1 c raspberries (frozen)
    • 1 c strawberries (frozen)
    • 2 bananas (chopped and frozen)
    • 3/4 c coconut cream
    • 2 tsp rosewater
    • fresh/frozen raspberries and strawberries berries, coconut flakes, dried rose petals almonds and cacao nibs for topping ((all optional))

    1. Add coconut milk, rosewater, and fruit to a blender and blend until an ice-cream like consistency (scoopable with a spoon) is achieved. Add warm water as needed to loosen it up in the blender.

    2. Transfer smoothie to bowl(s) and swirl extra coconut cream atop smoothie. Top with berries, coconut flakes cacao nibs and almonds. Enjoy immediately!

    Specialty Tools & Ingredients

    Cortas Rose Water, 10-Ounce Bottles (Pack of 4)

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  • Cardamom Rose Latte

    Affectionally known in the instagram world as “moon milk”, this blush-hued  herbal latté is caffeine-free, soothing and perfect for relaxation

    Traditionally, tea must be made with black, green or white tea leaves to don the name. Herbal teas or tisanes are made without tea leaves and usually contain no caffeine. This herbal tea is surprisingly easy to make, and if you haven’t tried herbal, this is a beautiful recipe to leap into. Rose is a tricky flavoring agent because too much in a dish can cause it to taste like perfume. Also try: golden milk chai  my rule of thumb is to use rosewater like vanilla extract- a few drops do the trick! 

    Cardamom is one of my favorite spices to accompany the flower because it help balances the flavor with sweet, smoky lingering notes. This spice packs power, as it is said to help with nausea, digestion issues, inflammation, and blood pressure regulation. The cardamom rose combo a widely used combination In many persian desserts. I love the cardamom-rose combo so much that I even created beauty product inspired by it. The use of pistachios also brings a creamy layer to the mix with added health benefits.  

    A small amount of beet root is used to add natural color. Though it doesn’t add much flavor, you still get the benefits of added vitamins and minerals. If you don’t have beet powder, add a 1-inch slice of fresh, peeled beetroot to your water before boiling.  

    I find it easiest to make in a small sauce pot and takes about 15 minutes from start to finish. Use almond, pistachio or coconut milk to make this recipe vegan. You can double or triple this batch, and keep extra concentrate in the fridge sans milk (up to 4 days) for meal prep or entertaining. Simply heat (or pour over ice) and add your milk when you’re ready to serve.


    Cardamom Rose Latte

    • 1 1/2 cups purified water
    • 1/4 cup edible rosebuds/petals (dried or fresh (packed))
    • 3-4 cardamom pods, cracked or 1 tsp ground cardamom
    • 1/3 cup shelled pistachios (divided)
    • 1/2 tsp rosewater
    • 2 tsp beet root powder
    • to taste agave
    • milk of choice

    1. Take half of the pistachios and mince into fine pieces, set aside. In a small sauce pot, add rose buds/petals, cardamom, whole pistachios, and water. Cover pot, bring mixture to a boil and reduce to low. Let simmer for 2-3 minutes before turning off to steep. Meanwhile, steam milk and set aside. To assemble: strain steeped tea into 1 large cup or 2 small cups using a fine mesh strainer. Top with steamed milk. garnish with crushed rose petals, pistachios, and cardamom. Serve immediately.

    Specialty Tools & Ingredients

    Dualspices Rose Buds & Petals Tea 4 Oz – Food grade edible Fragrant Natural Healthy Best for Tea, Baking, Making Rose Water, Crafting Freshest Directly from BULGARIA

    CORTAS Rose Flower Water, 10 OZ

    Simply Organic Cardamom, Certified Organic, Non-GMO | 2.82 oz | Elettaria cardamomum (L.) Maton

    Glean Beet Goodness | Superfood Powder and Gluten Free Beetroot Flour | Paleo, Low Carb, Keto Low Sugar, Low Glycemic Index | 8 oz

    RSVP INTERNATIONAL 4 inch Conical Strainer, 1 EA

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  • French Toast Hearts

    This rich indulgent brunch is perfect for a valentine, sweetest day, or simply to say “I love you” any day of the year.

    Classic french toast recipe shaped to make anyone smile. Simply take some crusty Italian bread and slice into 1-1.5 in slices and cut each slice on a diagonal. Take each half slice and flip them around to create a heart. To cook, dip the two half-slices into french toast batter and place in a buttered skillet or griddle. The batter acts as a binding agent that holds the hearts together while cooking. After cooking using a spatula to move directly to a plate where they will stay together unless you decide to pull them apart (insert pun about broken hearts here).  

    To make a strawberry rose, use a sharp paring knife. Remove the top of the strawberry with the knife. And place the top side down. Then make 4-5 small thin cuts at the base of the berry. The cuts should resemble petals, and not go through to the bottom of the strawberry. Make sure to peel back the “petals” as you go. Next, move up the strawberry to create a new row of petals, alternating slices in a brick layering pattern. Repeat this process until you reach the peak of the strawberry, and you’re done! Creating strawberry hearts are even easier, as you slice them in half and cut the top off using a v shape. 

    This recipe is so versatile, you can use whatever fruits or toppings you’d like to make it your own. Including chocolate sauce/ curls, blueberries, caramel, bananas, nuts etc. 

    French Toast Hearts

    • small saucepan

    French Toast Hearts

    • 3 eggs
    • 2 cups half and half
    • 1/3 cup sugar
    • 1/2 tsp ground cinnamon
    • 1/4 tsp ground nutmeg
    • 1 tsp vanilla extract
    • pinch salt
    • 1 loaf crusty french or italian bread
    • butter for cooking

    Raspberry Syrup

    • fresh or frozen raspberries
    • 1/2 cup sugar
    • 1/3 cup water
    • 1 tsp cornstarch

    For garnish

    • powdered sugar
    • fresh strawberries
    • strawberry roses

    Raspberry syrup

    1. In a small saucepan, combine all ingredients except for cornstarch on medium-low heat. Allow berries to come to a boil and then turn heat to low reduce to a simmer. Cover and allow to cook until berries have softened, about 15 minutes. Remove from heat and allow to cool for 5 minutes.
    2. Transfer mixture to a blender and blend on low until smooth. Strain syrup back into sauce pot. discard seeds. Bring syrup back to a simmer.
    3. Meanwhile, mix cornstarch with 1-2 tablespoons of water to create a slurry. Pour slurry into syrup and stir until incorporated. The mixture will begin to thicken. when desired thickness is achieved, remove from heat and set aside until ready to serve.

    French Toast

    1. Using a bread knife, slice French/Italian bread into 1-1.5 inch slices. Place on a tray to allow to dry out slightly while preparing other ingredients.
    2. In a medium mixing bowl, combine eggs, half-and-half, sugar, cinnamon, nutmeg, vanilla extract and a pinch of salt. Use a whisk to mix until combined. Set aside.
    3. Bring a cast iron pan or griddle to medium heat. Take each breach slice and cut again on a diagonal. Take each half slice and flip them around to create a heart. Keep all heart pieces together until ready to cook.
    4. To complete french toast. dip both heart halves into french toast batter and place on buttered griddle together. Do not disturb the pieces while frying until golden, about 2 minutes.
    5. Use a spatula to grab the heart and gently flip to complete cooking for another 2 minutes. Place french toast heart on plate or platter to serve. Repeat until all hearts are finished.
    6. To serve, top with powdered sugar, raspberry syrup, and fresh berries.
    Breakfast, brunch, Dessert
    American
    breakfast, brunch, easy, Eggs, French Toast, Hearts, strawberry, Valentine’s Day

    Specialty Tools & Ingredients

    Victorinox Swiss Army Cutlery Straight Paring Knife, 3.25-Inch

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  • Dragon Berry Smoothie

    Give your everyday strawberry banana smoothie a tropical twist with bright, nutritious dragonfruit!

    What is Dragonfruit?

    Dragonfruit, also known as pitaya or strawberry pear, is a succulent fruit that grows in warm tropical areas. Dragonfruit has a unique exterior (either pink or yellow) and a speckled interior, which comes in either white or pink (I personally prefer pink, as it seems to have a more intense flavor).

    This beautiful fruit is full of vitamins, such as C, and e, minerals iron, magnesium. Beta-carotene and lycopene are antioxidant compounds that give dragonfruit is a unique color. It is also a great source of dietary fiber, which aids in digestion and keeps you full for longer. 

    To prepare your dragonfruit for the smoothie, cut in half lengthwise and use a large spoon to scoop out contents as you would an avocado. From there, your dragonfruit can be diced or left whole. 

    Make it your own 

    This recipe takes less than 5 minutes to throw in your blender and go. The ingredients in this smoothie are simple enough that you can add other fruits such as mango, pineapples for more tropical flavors, or oatmeal, chia seeds to boost nutritious benefits. If you decide to try this recipe, let me know what you added or how you made it your own!


    Dragon Berry Smoothie

    • 2 frozen bananas (sliced)
    • 1 dragonfruit
    • 2 cups strawberries (tops removed, fresh or frozen)
    • 1 cup juice or water (plus more if needed)

    1. Add juice/water to your blender. add remaining ingredients and blend on high until smooth. Add extra liquid as needed to achieve desired consistency. Transfer to two glasses and serve immediately.

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  • Chicken and Beef Paella

    Bring the flavors of spain to your table with this vibrant, flavorful one-pot meal that’s bursting with freshness and made to please a crowd.

    Brief History of Paella 

    Paella is a traditional dish that varies from region to region but has its origins from valencia, spain. All paella contains rice, and a variety of proteins, spices, and vegetables. Historically, those making it were laborers who used whatever they had on hand including, snails, fish, chicken, rabbit, duck and more. for this recipe, I decided to use organic beef sausage and chicken, because its quick, easy and it’s what I had on hand! You can always swap these out for other meats/fish or leave it out altogether for a vegetarian dish. One thing that never changes about this dish, is that it’s made and served from the same pan, and it’s made to feed a crowd. this makes paella perfect for family dinners or entertaining friends.

    Traditional spices include paprika, garlic, and saffron, tiny yellow threads picked from the insides of the saffron crocus flower. A little goes a long way with this tiny yet powerful spice, as it has a unique (almost indescribable) earthy flavor.

    Tips 

    If you do not have chicken stock, use water and add 1 tsp of organic chicken base. I love to use better than bouillon brand when I’m in a pinch because its organic and made without tons of sodium and fillers.

    What do you like to add to your paella? Let me know in the comments!

    watch


    Chicken and Beef Paella

    • small sauce pot
    • Large sauté pan
    • 1 1/2 cups cooked chicken (shredded)
    • 8 oz beef sausage (sliced)
    • 2 tbsp extra virgin olive oil
    • 1 medium onion (thinly sliced)
    • 1/2 cup red bell pepper (diced)
    • 2 tbsp garlic (minced)
    • 1 cup grape or cherry tomatoes (haved)
    • 2 tsp sweet paprika
    • 1 tsp oreganoc
    • 1-2 lemon zest
    • 1/4 cup black olives (sliced)
    • 1/2 cup green peas
    • 1/2 cooked spinach
    • 1.5 cup rice (rinsed)
    • 1/4 cup white wine
    • 2 cups chicken stock or water
    • 2 pinches saffron
    • 2 tbsp parsley chopped
    • grilled bread and lemon wedges for serving

    1. In a small sauce pot, bring chicken stock to a simmer. Add dry saffron to the chicken stock to “bloom”. remove from heat, cover. Set aside.

    2. Meanwhile, pour olive oil in a large sauté pan. bring to medium heat and add onions. Sauté for 1 minute., then add garlic and red bell pepper to the pan. continue to sauté vegetables until onions begin to soften. Fold tomatoes into onion/pepper mixture.

    3. Increase heat to medium heat, then add sausage. Cook until vegetables and sausage slightly caramelized, about 1-2 minutes.

    4. Next add in the paprika, dried oregano and rice to the pan, stirring gently to coat the grains. Next add chicken, black olives and stir again.

    5. Deglaze the pan by pouring in white wine and reducing by half.

    6. After deglazing, fold in peas and spinach. Then pour saffron-infused chicken stock to the pan. stir to ensure the rice doesn’t clump. add lemon zest and season with salt/pepper. Cover and reduce heat to low. Cook until rice is done, about 12-15 minutes.

    7. When the rice has cooked, uncover paella and fuff with a fork or spatula. Remove from heat, remove lemon peel (if using) and garnish with chopped parsley. Serve immediately with lemon slices and grilled bread.

    dinner, Entrees
    Mediterranean, Spanish
    beef, chicken, dinner, dinnertime, family meal, miditerranean, olives, one pot meal, pallea, rice, saffron, sausage, spanish, spanish rice

    Specialty Tools & Ingredients

    Zaran Saffron, Superior Saffron Threads (Premium) All-Red Saffron Spice for your Paella, Risotto, Persian Tea, Persian Rice, and Golden Milk) (Persian (Super Negin), 2 Grams)

    Better Than Bouillon Organic Chicken Base, Reduced Sodium – 16 oz