Thursday, April 26, 2012

Overnight Oats

Oatmeal and muesli just had a baby.

It's celebration time.

Blueberries, walnuts and blackberry jam are invited. 

You know what makes this party extra special? Breakfast is ready in 30 seconds.  Not an exaggeration.  I'm more than a little obsessed.  I had this every morning when I worked in New York over the winter.  It's delicious, healthy and kept me feeling full for hours. Get on this.

Saturday, April 21, 2012

Lavender Shortbread Cookies

I had a currant scone for breakfast.  And a biscotti for lunch.  You might say I'm on a baked goods rolllll.  What the heck.  Let's make these shortbread cookies for dinner and call it a day. 

Lavender is good.  Lavender is great.  When you cook with it, the oil gets all up in your fingertips and makes you smell delicious for days.

And these cookies. Oh, these cookies.  I used lavender in baking for the first time when I made these nom-tacular scones. No time to rant about how great those were. Time to tell you how awesome these little shortbread cuties are.  They're buttery and almost cake-like.  They're delicately sweet, and the lavender and whole wheat flour give them a great depth.

The original recipe says that it makes about 50 cookies.  Awkward.  I certainly did not make 50 cookies.  I suppose you could...but who really needs 50 whole cookies?!  I strongly urge you to sample these guys when they are still in the dough phase.  Makes much more sense.

Fact:  I used the cap of a Pam can as a cookie cutter.  And a wine bottle as a rolling pin.  A+ for effort over here.

Tuesday, April 17, 2012

Chicken Enchiladas

There's something special about cooking with friends. 

Wine, chips and salsa.  A Ricky Martin playlist keeps everything extra spicy.

These guys are the best.

These guys right here.

 Every Saturday night should be enchilada night.  Can we make that a thing?  I'll bring wine.

These little guys are packed with extra cheese and spicy chicken.  They are so. darn. good.  And superrrr easy to make.  Especially if you have extra hands in the kitchen.  I think this took us around 30 minutes from start to finish.  Boom.

Let's take a minute to think about this.

Aaaand we're done thinking.

Start cooking.

Tuesday, April 10, 2012

Quinoa with Roasted Tomatoes, Walnuts & Olives

You know what last Sunday was?


Easter.  Noun.  the day where you eat chocolate bunnies and pastel candies until you pop.

Right?  Yes.  But now it's Tuesday and I'm feeling a little chocolate-d out.  You know what tastes just as good and makes you feel a whole lot better afterward?  Quinoa.  Pronounced "keeeen-waaaah."  It's fluffy and delicious and super good for you.  It works well with all sorts of flavors and can be eaten for breakfast, lunch and dinner!

This here is my favorite way to eat quinoa.  Oh my goodness.  Blackened sweet cherry tomatoes mix with juicy kalamata olives. Sweet and tangy.  Plus the crunchy, nutty goodness of walnuts. Boiling the quinoa in paprika and cumin makes magic. This dish is loooove.