I found a new fix for my chocolate cravings in the form of Raspberry Chia Black Bean Brownie Cups. These blissful little bites of chocolate goodness have rich, deep flavor. A layer of sweet, tart raspberry jam is nestled inside of a dark chocolate, fudge-like brownie, creating a decadent treat sure to satisfy any chocoholic. The fact that Raspberry Chia Black Bean Brownies Cups contain healthy ingredients is a bonus because there is no sacrifice in taste whatsoever. The recipe on which Raspberry Chia Black Bean Brownie Cups is based comes from the blog Chocolate Covered Katie and is apparently the most popular recipe on her blog. I’m not at all surprised. I couldn’t believe how good these Black Bean Brownies tasted the first time I made them. And then I did what I do every time I find a recipe I love – I started thinking about how to tweak/change it and what variations might create another fabulous dish, and before I knew it, Raspberry Chia Black Bean Brownie Cups were born! (more…)
I’m always on the lookout for fast, easy, and tasty side dishes. I don’t mind spending extra time on a main dishes and desserts, but when it comes to side dishes I want to get them on the table quickly, without too much effort. Maple Mustard Roasted Green Beans with Toasted Almonds definitely qualifies as no-fuss yet it’s impressive in both appearance and taste.
My family is seriously addicted to Crispy Smashed Baby Potatoes. In fact, whenever I make these potatoes a good portion of them never reach the serving platter because they are snatched right off the baking sheets as soon as they come out of the oven! (more…)
Americans are becoming more accustomed to bitter flavors, as evidenced by some of the food trends we’ve seen in recent years – extra dark chocolate, bitter greens like arugula and dandelion, and craft beers that are heavy on the hops. If you’ve acquired a taste for foods that lean toward bitter, you’ll want to try Baby Kale and Grapefruit Salad with Campari Vinaigrette. This is a delicious salad with mildly bitter back notes that are nicely balanced by the salty feta and the sugars in the vinegar and candied walnuts. There is only 1 tablespoon of Campari in the vinaigrette but the flavor it imparts is unmistakable.
Those of us who like pizza tend to fall into one of two camps – thick crust or thin crust. Fans of thick crust pizza tend to be bread lovers who enjoy the crust as much as the toppings. They’re the ones who eat the leftover scraps of crust that others leave on their plates. The thin crust advocates tend to be a little more passionate, espousing the virtues of their preference with great enthusiasm . They’re of the mind that the crust is simply a vehicle for the toppings and that high quality meat, cheese, and vegetables should be the highlight of the pizza – not the bread. Thin and Crispy Quinoa Crust Pizza might not satisfy the thick crust folks, but if you’re a thin crust fan looking for a gluten-free option you will definitely want to try this recipe. (more…)
I was perusing Pinterest recently and came across a bunch of recipe pins using smashed chickpeas and avocado – as in, chickpeas and avocado mashed together. There were sandwiches, salads, dips and wraps – they ALL looked scrumptious. I suspect that’s because I am in love with chickpeas and avocado and when I saw the two mixed together I thought it was pure genius. So I set about developing my own recipe using smashed chickpeas and avocado and came up with Lobster, Avocado, and Chickpea Salad with Lime Cilantro Vinaigrette. This salad tastes divine, is packed with nutritious ingredients, and its vibrant colors make for a beautiful presentation. What more could you ask for in a dish! (more…)
Here is a lightened up version of the classic Cream of Tomato Soup. The taste and texture of this soup belie its ingredients as it contains no cream. Roasted Garlic Cream of Tomato soup is thickened primarily with pureed Yukon gold potatoes and infused with sweet, mellow, roasted garlic.
Roasted Chicken Breasts in Date Sauce with Sun Dried Tomatoes and Capers tastes like something you’d be served at a French bistro. Bistro food is typically simple and familiar with a hint of sophistication – rustic dishes with amazing sauces or peasant food served in an elegant or unusual way. Think slices of flank steak with shallot mustard sauce, or pommes frites (french fries) served in a silver cup. Roasted Chicken Breasts in Date Sauce with Sun Dried Tomatoes and Capers would fit well alongside these dishes. Chicken breasts are marinated and then roasted in a dressing containing classic French ingredients like garlic, wine, herbs, and capers that, when combined with the roasted dates and pan juice makes a delectable sauce. (more…)
Quinoa Lace Cookies are beautiful, delicate cookies with caramel and butterscotch notes. They’re gluten free, contain no corn syrup, and are simple to prepare. You don’t need a mixer, and unlike other lace cookie recipes, this one requires no cooking on the stove top. But the best thing about these cookies is the number of unique ways they can be served. (more…)
Every winter, right around now, I start to crave a perfectly ripe summer tomato, straight from the garden, so that I can make Caprese Salad – a classic Italian dish of fresh tomatoes, mozzarella, and basil. Caprese Salad made with tomatoes at the peak of their ripeness is pretty close to heaven on earth. That’s why I miss it so terribly come winter. So this is my solution – Slow Roasted Tomatoes with Fresh Mozzarella and Basil Cashew Pesto, a/k/a Winter Caprese Salad. Simply roast up a batch of plum tomatoes and serve them with pesto and fresh mozzarella. Roasting the tomatoes brings out their natural sweetness. They won’t be as tasty as garden fresh tomatoes but they’re a good substitute during the cold winter months. (more…)