Ricotta Berry Crepe

Ok, guys. You already know we have a thing for crepes, so why not keep a good thing going? This is obviously my go-to recipe for those weekend mornings when I have a little bit of extra time. But they’re also really versatile. Once the crepes are made you can stuff them with whatever you like. In this case I chose some ricotta and berries, but I’ve also done variations of eggs, ham, and sauteed arugula. Or, one of my husbands’ favorites, steak and eggs.

*Makes 2 servings

  • 2 crepes (The Huffington Post has a great ingredient converter for those times you need more or less than what the recipe calls for)
  • 2 cups of ricotta cheese
  • 4 cups of fresh berries
  • 1/2 cup water
  • 1 tsp cornstarch
  • 1/4 cup slivered almonds

Make the crepes according the recipe above (these can also be made ahead of time and frozen up to 1 month). In a small sauce pan, heat the berries, water and cornstarch over medium heat. Stir every so often until you see a sauce form.  Be sure not to turn all of the berries to mush when stirring. In a small skillet, toast the almonds over medium heat. They only need a couple of minutes, so keep a close eye on them.

Lay the crepe flat on a plate and spoon 1 cup of the ricotta cheese down the middle and 1 cup of the berries. Fold the edges in and flip to put the fold on the bottom.  Top with another cup of the berries and half of the slivered almonds. Do the same for the second crepe. You can get even fancier and sprinkle some confectioner’s sugar on top.

Berry Ricotta Crepe

Happy Eating, XO.

Classic Banana Bread

Sometimes you have to go back to the classics, and that’s just what this banana bread does. Say you bought some bananas for $.19 at Trader Joe’s last weekend and didn’t have a chance to eat them, but don’t want to waste them, (ahem, yes, I’m speaking from experience) then this is perfect recipe to use them up.

  • 1/2 cup sugar
  • 1 1/5 cups of flour
  • 1 tsp baking soda
  • Dash of salt
  • 3 bananas, mashed
  • 1/3 cup butter, softened
  • 1 medium egg
  • 1/2 cup roughly chopped walnuts

Preheat your oven to 350 and grease a bread pan. In a mixer, whisk together the sugar, flour, baking soda and salt. Add in the bananas, butter, and egg. Continue to whisk until fully combined into a batter. Fold in the walnuts, and pour in to the bread pan.

Bake for 1 hour and 10 minutes. A toothpick should come out clean when inserted in the middle. Let cool for a couple of minutes before digging in.

Banana Bread

Happy Eating, XO.

Foodie Fave: Prosciutto, Caramelized Onion and Potato Frittata

You know how sometimes you just scroll around the internet of things and end up on some awesome site? I was doing this is a little while back and ended up on a beautiful foodie site called Two of a Kind. As I was reading about the author, Alison, I realized I had actually worked with her a little while back! #SmallWorld. It’s a pretty cool feeling when you discover another side of someone, this one being a mutual passion – fooood.

So, as we like to do every month, we’re featuring Two of a Kind as our Foodie Fav! Alison’s latest frittata – prosciutto, caramelized onion, and potato looks divine. We can’t wait to dig in!

  • ¾ pound Dutch yellow potatoes
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, halved and thinly sliced
  • sea salt and freshly ground black pepper, to taste
  • ¼ cup chopped fresh chives, plus more for garnish
  • 2 tablespoons chopped fresh parsley
  • 6 large eggs
  • 3 slices prosciutto
  • 6 ciliegine (small mozzarella balls), quartered

Fill a small pot with water and add the potatoes, cover and bring to a boil. Reduce heat and simmer until potatoes are easily pierced with the tip of a knife, about 8 minutes. Drain; when potatoes are cool enough to handle, remove and discard skins and slice into ¼” rounds.

Heat olive oil and butter in a 9″ oven-safe fry pan over medium-high heat. Add onions and cook until caramelized, 8-10 minutes. Add the cooked potatoes, season with salt and pepper, and sauté for 3 minutes. Reduce heat to medium-low and add the chives and parsley, stirring to combine.

In a large bowl, whisk together eggs and season with salt and pepper. Add eggs to a fry pan and cook, gently stirring the mixture constantly with a silicone spatula for about 15 seconds. Smooth the top and cook until the bottom is golden brown and the top is slightly set, 4-5 minutes. Sprinkle prosciutto and ciliegine on top. Move to the broiler for 5-7 minutes or until cheese is melted. Remove from oven and slide the frittata onto a cutting board or serving platter. Top with more chives, cut into wedges and serve warm.

Prosciutto-Caramelized-Onion-and-Potato-Frittata

Happy Eating, XO.

Yogurt Blueberry Cookies

With blueberries in season it’s the perfect time to throw them in to some cookie batter. And has anyone else noticed how massive blueberries are this year?

When Sonia and I lived near each other, I remember she was always experimenting with yogurt or diet soda in baked goods to make them a little healthier, and it made them sooo moist and delicious. They were honestly melt in your mouth. So I took a page from her book and used yogurt in these bad boys. Also, as I was pulling my ingredients together I realized I was out of eggs…seriously. I’ve never baked with an egg substitute before, but I took it as a chance to learn something new. And you know what? You couldn’t tell the difference! So to all our vegan friends out there, this one’s for you.

  • 1 cup sugar
  • 1 1/2 cup plain Greek yogurt
  •  1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp vegetable or olive oil
  • Dash of salt
  • 1 1/2 cup blueberries

If you didn’t run out of eggs like I did, (honestly though, who runs out of eggs?!) feel free to substitute the baking soda and oil for 1 egg.

Preheat the oven to 375 degrees and grease 2 cookie sheets. Before you begin mixing the batter, mix together the egg substitute. In a small bowl, whisk 1 tsp of baking soda and the oil until fully combined and has a paste (or yolk-y) consistency. Then, in a large mixing bowl, combine the sugar, yogurt paste, and vanilla.

In a separate bowl whisk the rest of the dry ingredients – flour, baking powder, and salt and gradually combine it in to the yogurt mixture. Sprinkle in the blueberries and mix gently.

Scoop spoonful’s of cookie dough on to the cookie sheets, leaving about an inch to two inches apart.

Bake the cookies for 15 minutes or until the tops become golden brown. Transfer to a cooling rack. (PS. Don’t try to eat these cookies hot. Remember, they have blueberries in them that are VERY hot!)

 

yogurt blueberry cookies

Happy Eating, XO.

Asian Persuasian

My favorite appetizer at Thai restaurants is chicken sate. I could literally eat an order of it as a meal. So I figured why waste delivery charge money on a dish that I can make it home…So after a few articles googled I decided to get to work, and boy was the final product delish!

  • 1 packet of boneless skinless chicken tenders (I bought mine from Trader Joes because they were cut just like sate pieces)
  • 1/2 teaspoon turmeric powder
  • pinch of smoked paprika
  • pinch of garlic powder
  • pinch of onion powder
  • pinch of salt & black pepper

Take the spices and mix. Then dry rub into the chicken. Heat your grill pan on high heat with some olive oil and start grilling the tenders. In the meantime, you can work on the peanut dipping sauce. Trust me on this- its way better than the jar junk that has a ton of preservatives. Also its super easy! All you have to do is: Heat and whisk the below ingredients in a sauce pan (well other than the ground peanuts that’s just for garnish and hence optional).

  • 1/2 cup creamy peanut butter
  • 3/4 cup coconut milk (you should have this leftover from the goan curry recipe)
  • 2 tablespoons Thai red curry paste (you should have this left over from the sweet potatoes recipe)
  • 2 tablespoons apple cider vinegar
  • (optional) 2 tablespoons ground peanut
  • Salt to taste

Maybe next time I’ll venture into making the little pickled cucumber they serve with the sate at restaurants too. But for now…

FullSizeRender
Happy Eating, XO.