Butter Me Up Brooklyn Recipes from Kevin & Amanda This post is in partnership with French’s Sweet Yellow Mustard and Spicy Yellow Mustard. I received compensation to write this post through the Sweet and Spicy Influencer Program. All content, photos, and opinions are my own. Today I’m partnering with French’s Mustard to bring you this fabulous Honey Garlic Shrimp. How fabulous do these veggie noodles look?? Here’s all you need: Shrimp, garlic, honey, red bell pepper, zucchini, squash, parsley, red pepper flakes, chicken broth, and French’s Sweet or Spicy Yellow Mustard. You can use either one of these new mustard flavors from French’s today! First we’ll make a decadent sauce for this Honey Garlic Shrimp. Next, cut the zucchini and yellow squash into noodles (long, thin strips). Delicious yellow squash noodles! Next, dice up a couple red bell peppers and saute over medium high heat. Until slightly blackened. Add a few cloves minced garlic and a pinch of red pepper flakes for flavor. Then add the honey mustard sauce and veggies to the pan.
Ginger Pecan Pumpkin Muffins | The Etsy BlogThe Etsy Blog I have two annual traditions this time of year: I like to watch classic 1960s and 1970s horror movies (the kind heavy on atmosphere and suspense and light on gore), and I love to overdo it on pumpkin-filled foods. I just can’t help myself. Along with a warm blanket and perhaps a warm hand to hold, these muffins go a long way in the comfort department. Unexpected textures and flavors really bring it together; the crystallized ginger gives them a fine edge, while the chopped pecans add crunch and a sweet, nutty flavor. Ginger Pecan Pumpkin MuffinsYield: 12 muffins Preheat oven to 350 degrees. In a mixing bowl, combine the flour, brown sugar, baking powder and soda, sea salt and spices. In a separate, large mixing bowl, mix the pumpkin puree with the beaten eggs, olive oil and yogurt. In another bowl, combine the chopped pecans with the crystallized ginger. Grease 12 muffin tins. Bake at 350 degrees until a toothpick inserted comes out clean, about 25-30 minutes.
raspberri cupcakes seven spoons - main BAKED OATMEAL WITH APPLES AND PERSIMMONS // TAKING CARE I love December. Every year, without trying, I get stupidly excited about Christmas – and go at it with the enthusiasm of a six year old who’s acquired a few domestic skills along the way. But with that, though, comes the stress of the season, which gives everything sparkly about this month a run for its money. I am busier than ever this year but I don’t want to let holiday stress cast a dark pall over these next couple weeks, so I spent some time really considering what I need to keep myself from turning into a scrooge. I made a list and I will be checking it twice. A lot of these things are obvious, right? BAKED OATMEAL WITH APPLES AND PERSIMMONS adapted from Heidi Swanson via Lottie + Doof 2 cups rolled oats 1/2 cup pecans, chopped 1/3 cup maple syrup 1 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 1 teaspoon sea salt 2 1/3 cups almond milk 1 large egg 2 teaspoons vanilla extract 1 firm apple, cut into chunks 1 firm, ripe Fuyu persimmon, cut into chunks
A KIND OF HUSH // PHO FOR WINTER DAYS I had grand intentions for my January first. There would be a fire in the fireplace, a copy of the Sunday NYT to peruse. I would make pho, slowly, cooking in the way that I used to cook when it was just for me, totally private and selfish and gratifying and calm. Dandelion greens None of that happened. Instead, I browsed magazines, listened to some of The Happiness Project. Baby Broccoli Still, I love the quiet of January. I made this pho for my parents the day after Christmas. PHO WITH TOFU AND GREENS adapted from Healthy Green KitchenYield: 2-3 servings In a large stock pot over medium heat, toast the dry spices until fragrant, about 3-4 minutes. Add the chicken stock, fish sauce, ginger, green parts of the green onions, garlic and brown sugar. Bring to a boil, then reduce heat to a simmer. While the broth simmers, bring a pot of salted water to boil for the pasta. Strain the broth, removing all solids. Return broth to the stock pot. Add the broccoli florets and the sturdy winter greens.
Big Girls Small Kitchen No Time for Breakfast? Nonsense! Take It To Work With One of These Quick Ideas Breakfast Quinoa with Blueberries and Maple Syrup1 servingWarm porridge no longer has to be made exclusively with oats and wheat; quinoa, with its high protein count, is a fine start to the morning. Before cooking the quinoa–which you can do the night before–wash away its bitter coating by rinsing it well; be sure to use a fine-mesh sieve (the seeds are tiny!). Combine 3/4 cup cooked quinoa, 1/2 cup milk, 1/4 tsp. ground cinnamon, and 1/4 tsp. kosher salt in a small saucepan. Stir over medium heat until heated through. Swedish Breakfast: Buttered Crispbread with Bell Peppers, Cucumber, and Hard-Boiled Egg1 servingIf you’d like, include a small portion of smoked fish, such as trout, whitefish, or salmon.
Lottie + Doof Willow Bird Baking strawberry rhubarb pecan loaf I should apologize for the lewdness of this title—or perhaps you should, for that gutter mind—but I’ve always been endlessly amused by the “put some South in your mouth” logo painted on the wall of the Carolina BBQ joint and frat-boys-living-out-their-glory-days haven, Brother Jimmy’s. Really, it’s just about the only thing I enjoyed about the place the innumerable times a certain ex-boyfriend of mine with a ACC basketball bent dragged me there under duress or pleading. The bar’s menu consists things like fried pickles, green tomatoes and corn fritters and something frightening called a “flaming pig pick,” and while I am not one to argue that these are indeed Southeastern flavors, my associations have always been in sweeter, homier places: berry pies, cobblers and pretty much anything that has known, been adjacent to or looked at a pecan in it’s life. Of course, my tweaks just had to involve a splash of booze, but you probably knew that was coming. Strawberry Rhubarb Pecan Loaf