In the second installment of….let’s go through my hard drive and find all the posts I haven’t posted, here is a summer-y pasta!!
Before we went to Japan, everyone warned us: THE JET LAG IS TUFF. I was scared. Will I be a walking zombie? Will I be able to enjoy my days? I assumed yes because I’ve been to Europe a few times and while I’m a little out of it and tired, I drink coffee and run off adrenaline because I’m on vacation and it’s fun!
When we got to Japan, I was a little tired. I ate some soba, walked around and then went to bed at 10pm and the next morning I woke up bright and early (I think 6am) and was totally fine.
I love a vegetable noodle dish. Real, gluten-filled pasta is my fave, but sometimes I crave the flavor of those dishes and want to skip the heaviness. (And then again, sometimes I like the heaviness haha!)
One thing I use over and over is my KitchenAid Architect Stand Mixer with Vegetable Sheet Cutter attachment. I got both of these things from Macy’s (my architect stand-up mixer is my favorite). I’ve made different iterations of this same dish, swapping out zucchini for butternut squash and even eggplant—it’s so good. The classic version of this dish used zucchini. It’s delicious and cheesy and when you’re craving something lighter, this is the move.
For this post, I teamed up with Macy’s Wedding Registry where I’m recommending that these two items have a place on it. Yep, they truly deserve a spot. As you probably know by now, I use my KitchenAid Stand Mixer daily. I bake a lot, but really it’s not just for baking. I make plenty of other things in my KitchenAid, including lasagna!
I realize that I kinda owe you an apology because before this recipe I realize I’ve never really posted gluten-free desserts. For me they’ve always been a challenge, mainly because I can eat gluten so I’ve never really taken the time to understand gluten-free baking. Also, the recipes I usually come across are annoying looking. Too many ingredients, xanthum gum, etc. Like, it feels like I need a million ingredients, ones I probably won’t use again.
SO, when I opened Sweet Laurel by Claire Thomas and Laurel Gallucci, I was pleasantly surprised with how easy the recipes seemed. Their book is full of grain-free desserts, all of which are made with minimal amount of ingredients. I settled on this almond crusted strawberry coconut cream tart because it was as simple as can be and your girl looooves coconut.
This tart is SO simple to throw together. The only prep is to make sure you have a can of coconut in the fridge so it’s super chilled because the filling is coconut whipped cream.
RAMPS! So very seasonal! Their seasonality is sort of dramatic. Especially here in Los Angeles where ramps don’t grow locally.
Most ramps you’ll find in LA are from the Pacific Northwest because they need like forest-y type of terrain and they need a lot of rain and water.
They’re a spring time produce and they’re so delicious. They’re really good with so many things.
A few years ago was the first time I tried a ramp and I was, like, what is all the fuss about?!?! Well, if you’ve never had them I’ll describe them like this:
Think very garlicky but without the spice. They’re a very smooth flavor but strong. It’s hard to describe but they’re really just this delicious garlicky/onion-y type flavor but don’t feel intense or bitter or sharp. It’s smooth AF.
This meal obviously could be made without the ramps. This is a classic cacio e pepe pasta. Cacio e pepe is super easy to make. It’s all about technique tho and really the most important thing in this recipe is the pasta water and the black pepper and cheese.
Reaching balance is on my to-do for spring and summer. It’s obviously something that I’m not always great at. I love cake. I love pasta. And I honestly don’t see anything wrong with having those beautiful things in my life. They’re not going anywhere. But I also have been trying to eat healthier on a day-to-day basis. Having lots of fresh produce and ingredients on hand has been a huge game-changer for me.
Did you know May is also National Salad Month? To celebrate, I teamed up with Rubbermaid to create salads for my entire week! The FreshWorks Produce Savers keep produce super fresh and crisp in the fridge! The CrispTray at the bottom of the container elevates produce away from moisture and promotes airflow to help reduce spoilage. After 5 days of being in the fridge, the radishes were crispy, the arugula alive and well and the green onions were snappy! I love going grocery shopping and then storing everything away in their Rubbermaid home until I’m ready to use them.
Here’s what I like to keep on hand!
3. Cherry Tomatoes
4. Green Onions
6. Italian Parsley
These ingredients make it easy to make a bunch of different salads. I like variety in my routine and it’s way easier to do that when you start with about 6 or 7 different types of produce.
Last month I made pot stickers for the first time and I have to say, I was V impressed with them. They’re now one of my favorite things to make at home and are a million times easier than I thought they were. And yes, most of that has to do with the fact that I don’t make my own dough for the wrappers; even though that also doesn’t seem that hard to make, so maybe next time I’ll give it a try.
There were some days last week that felt like summer but I refuse to let go of spring for a long time. So we’re still in full effect with spring on this here blog for a long time.
These are filled with mashed peas (and some whole peas). The addition of sautéed buttery leeks also adds a nice flavor note. These are SO good. I love them so much.
The flavor here is all about sautéed leeks and barely cooked peas. The inspiration behind these pot stickers comes from Lisa Lin’s Instagram. Do you follow her? Her food looks so good. I could stare at it all day long.
It’s been rainy and cold in Los Angeles the past week and obviously I have loved every second of it. It’s been glorious to put on a big sweater and cook some food. This has been on my list to make because it’s so good and cozy. And yes, I will admit that it’s not the most photogenic food but whatever. It’s rice and chicken!
This differs a lot from your typical arroz con pollo. The mixture that makes it green is a big bunch of cilantro, garlic, onion, jalapeño and stock all blended in a blender. This makes a delicious, flavorful broth mixture that is combined with the rice. This is what makes it super delicious and flavorful. It tastes bright and earthy and spicy.
The spice definitely chills out as it cooks with the rice. The chicken is so good and falls off the bone. The little guy on top is killer. It’s called Salsa Criolla and my mom used to make it when we were eating really boring things like lentils or beans. It transforms anything that might be a bit mundane and not so flavorful. Lucky for us, the rice is flavorful and then you add this and it adds even more flavor. It’s amazing.
I’m going to be completely honest and say that St. Patrick’s Day is one of those holidays that I don’t celebrate. I never have. I don’t drink green beer, I don’t eat Irish food, I don’t pinch people (please don’t touch me ever lol) and I always forget to wear green. But I do love bread. And I love Irish soda bread.
Irish soda bread has the most humblest of beginnings. It was made during time when it was difficult to access high-quality ingredients. It was simple: low-protein flour, “soda” aka baking soda (for leavening), soured milk and…umm…that’s it!
This is what I like to call reworked Irish soda bread. It has a bit of cold grated butter, some rolled oats for texture. And instead of raisins, I added chocolate chips because I love myself.
I made this dish a million years ago for the blog. When I first started this blog, I lived in a studio apartment and shot most of the photos on my patio. I had terrible lighting inside my apartment and the patio was literally the only place I could take a dang photo. I remember neighbors would pass by and always be like what is this weird-ass girl doing taking photos of her food . Lol.
I wanted to share this recipe AGAIN because I made it soooo long ago and it really deserved a makeover, Queer Eye-style. I gave it a whole new home, a new wardrobe and a good haircut. The roots were perfectly fine.
It took about three months for me to convince Josh to go to the dermatologist to get his thing on his hip checked out. (I’ll refrain from going into details because this is a food blog.) He finally went to the dermatologist on Thursday and had a “surgery” that was barely surgery.
But now—since he’s a hypochondriac—he’s requiring a heavy amount of attention for his “recovery.” I’m trying not to laugh and roll my eyes at the same time, but I did promise him that I was going to make him waffles. Hopefully these will be enough because babying grown men isn’t my greatest virtue. Lol.