Breakfast on the Run

You know those days that you are just too busy for words? (Or too busy to even think about writing those words in a blog post? #shame. We know.) Well, we have a morning recipe that will help you dash out the door at a moment’s notice, without skipping the most important meal of the day. And with coconut milk – it tastes just like your much needed vacation.

*This is an overnight recipe.

  • 1 cup quinoa
  • 1 cup coconut milk
  • Dash of cinnamon
  • Handful of blueberries
  • Handful of chopped nuts (feel free to play around with different fruit and/or nut toppings for added sweetness and crunch)

The night before, pour your quinoa, cinnamon, and coconut milk into a small saucepan over medium/high heat. Bring to a boil. Once boiling, cover the saucepan and turn off the heat. Let it sit and cool overnight. In the morning, pour into your favorite jar and top with blueberries and/or nuts.

Quinoa Oatmeal_damndelish

Happy Eating, XO.

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Romesco Sauce

Lately, I have altered my eating habits a ton and am doing smaller portions, more frequently in order to keep my metabolism working. Now, this isn’t a dietician or preachy post but I have been feeling a lot healthier and been dropping weight – so look into it as it might be something that suits your lifestyle.
Anyway I digress, because there is a point to my babble. TAPAS! Yes! That’s right, we have posted a few tapa recipes but this one is more about the delish Spanish sauce that is typically served with tapas. I know there is a place in Philly (shout out to Amada) that serves this with their ham croquettes. I’ve also had it with just a baguette, or on top of a tortilla (Spanish omelet). It’s so yummy and versatile and not heavy. It’s typically made in the Catalonia region of Spain (which for all of you that are geographically challenged, think Northern/Eastern Spain). So tasty, I had to recreate it for you all, see below and enjoy!
  • 1/4 cup marcona almonds, toasted
  • 1 (12-ounce) jar roasted red peppers, drained
  • 3 tbsp olive oil
  • 2 tbsp sherry vinegar (PS I didn’t have any so I subbed with red wine vinegar, same same).
  • 1 (15-ounce) can fire roasted tomatoes, drained, about 1 1/3 cups
  • 1/4 tsp cayenne pepper
  • 1 slice white bread (about 1-inch thick), crusts removed, toasted and torn into pieces
  • 1 large clove garlic, grated (I did 2 because I’m a Vampire at heart)
  • Kosher salt and freshly cracked black pepper
Puree in food processor, and EAT!! on anything and everything. Great with grilled veggies or meats. Now get outside and enjoy before its too cold!
Romesco Sauce - Damn Delish
Happy Eating, XO.

Almond Biscotti

As I sat down to write this post I remembered, “Oh yeah, I should grab some of this biscotti I have leftover in the fridge.” This is the third batch I’ve made in two weeks…

The first time I made this biscotti I tested it on my family and it was gone in two days, followed by threats that they needed more asap. The second time, I made it for my husband and myself to make sure I could make it just as good. I did. It was. The third time I made it as a gift. I obviously became confident in it quickly. All I’m saying guys, is that this recipe is versatile. You can make it for anyone, for any occasion and it will be amazing no matter what.

  • 1 1/4 cups whole almonds, no salt
  • 1 3/4 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs, plus 1 large white beaten with pinch salt
  • 1 cup sugar
  • 4 tbsp unsalted butter, melted
  • 1 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • Oil spray

This is going to seem like a ton of steps, but I promise, once you make it once, you won’t forget how to do it.

Preheat oven to 375. Pulse 1 cup of almonds in a food processor until finely ground, place in a bowl and set aside. Pulse the remaining 1/4 cup into roughly chopped chunks and also set aside in a bowl. Again in the processor, combine the flour, baking powder, and salt and transfer to a bowl. (Yes, you’ll need a lot of bowls, and yes, the food processor is your best friend for this recipe.)

“Scramble” the eggs in the processor until they’ve lightened and almost doubled in volume. While the eggs are being scrambled, slowly add sugar until thoroughly combined, as well as the melted butter, almond extract, and vanilla. Transfer egg mixture to medium bowl. Sprinkle half of flour mixture over egg mixture and gently fold until just combined. Add the ground and chopped almonds. Fold in remaining flour until a dough begins to form.

At this point you can either refrigerate the dough for a couple of hours, or bake right away. When you’re ready to bake, separate the dough into two rectangles, flattening them slightly to roughly 2″ high. Coat the spatula with a little bit of oil and smooth over the loaves. Beat the egg white until foamy, then brush on top of the two loaves to give them a crisp finish.

Bake the loaves for 25 minutes. They’ll begin to crack on the top. At this point, take them out of the oven and let them cool for 30 minutes. Before putting them back in the oven, slice them on an angle roughly 1″ thick. Lay the slices on their side and bake for the last 30 minutes until golden brown.

Biscotti

 

Happy Eating, XO.

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.

Fruit Salad…Without the Fruit

Do you ever have those days where you buy lettuce with the full intention of making a salad, but by the time you get around to making it, it’s just not that appetizing anymore? Many a lettuce heads have gone bad because I couldn’t eat another boring salad…

However, the other day when I was pantry-diving, like I mention here, I found a can of mandarin oranges along with some almonds. Light bulb! I made my own version of a fruit salad…sans most of the fruit. 🙂 Liven up your salad and get your taste buds going with this citrus-y combo! I promise it won’t disappoint.

Salad

  • 1 bag mixed leafy greens
  • 1 small can of mandarin oranges
  • 1/4 cup sliced almonds
  • Handful of snow peas or sugar snap peas, cut in half

Dressing

  • 2 tbsp olive oil
  • 1/4 cup grapefruit juice (trust me on this one)
  • 1/4 cup juice from the can of mandarin oranges
  • Dash of salt and pepper

Mix the dressing together in a small bowl, then toss with all of the salad ingredients.

I like my salads chopped, so I put everything in my chopper – dressing ingredients included – and mix/chopped it all up. Super simple guys.

“But wait, there’s more!” Check out our other sultry salads to get out of your bland salad rut.

Mandarin Salad

Happy Eating, XO.