I recently hosted bookclub at my house and I have to admit I’m always excited about putting together the menu. My bookclub is the most fantastic group of gals that have been noshing, sipping and gabbing since 2009-that’s almost EIGHT years now! We do always discuss the book at some point during the night (if only to validate our name as a book club for our significant others) but first we dig into the spread provided by the hostess with the mostess. This time around while hosting, I wanted to create some food that could be appreciated by my vegan friend (hi Kata!) and that’s the beginning of these Vegan Mushroom Pesto Tartlets….
Here in Minneapolis it is theoretically getting warmer, although today I trudged my son out to the bus stop through snow flurries. Sigh. Excuse me if I’m just a tad down about that. But I do plan on spending the weekend at my cabin doing some recipe development for a new partnership we have entered. More on that soon, but that ensures this weekend will be sunshine-y, no matter what the weather! But first, let’s get started with this week’s edition of Good Food Reads. One little bit of housekeeping, I WILL post the links for the recipes corresponding to the photos above at the end of this post (I realize that there was some disappointment the last time when I didn’t do this and I am truly sorry. Truly.)
I’ve always been a voracious reader (and eater, truth be told) and when e-readers first came out, I swore up and down that nothing – nothing! – would ever replace a physical book in my mind. I loved the feel of them in my hand, the smell of the paper, and seeing them stacked up on my bookshelves. Well, fast forward a few short years later and my kindle is one of my very favorite things. I love having so many books at my fingertips and not having to carry so many heavy books when I travel. The one thing it hasn’t replaced? My cookbooks. I will confess that I probably have a bit of a cookbook addiction. I love them. I read them like novels, pouring over the beautiful photos and stuffing bits of colorful post-it notes onto the pages of recipes I want to try. Growing up, my grandmother had the most impressive collection of cookbooks I’ve ever seen and I’m fairly certain my love of cookbooks comes straight from her. Some of the best books her in collection? Small town church cookbooks. Those little gems are filled with home cooking treasures and I love to read them for inspiration from fellow home cooks. This week’s recipe for Curried Cauliflower Quinoa Salad was inspired by a recipe for curried cauliflower I found in just such a cookbook. …
I just returned from a lovely vacation in the Arizona desert. It was filled with sunshine, wonderful family time, and (of course) some seriously good food. As I attempt to reset my diet – and (let’s be honest) reintroduce vegetables to my body! – I am craving all of that amazing southwest food we indulged in. So, with that being said you’ll have to forgive the slightly spicy bent to today’s Good Food Reads. What can I say? I’ve got big, bold flavors on the brain and I’m not feeling sad about it.
Like I mentioned, I’m attempting to dial back the indulgences this week while keeping all of that amazing flavor. I was so excited to find this recipe from Cooking Light for Chicken and Poblano Stew with Polenta. This recipe has chipotles in adobo, which is one of my favorite ingredients, but also roasted poblanos so the smoky heat should be amazing.
Breakfast Tacos Al Pastor, via Half Baked Harvest. Because there’s no reason that my current cravings should stop at breakfast! Also, they have pineapple in them. GENIUS.
And because I can’t stop, won’t stop: Carne Asada Burrito Bowls. This recipe does require a little advanced prep with the steak marinade, but they payoff should be worth it. I’m planning to double the recipe and bring some bowls to work this weekend!
You know I can’t resist a good sheet pan recipe. This week I really want to this recipe for Sheet Pan Roasted Jambalya. There is just something about those pictures full of wonderfully bright vegetables and fresh shrimp that I can’t stop thinking about!
Another batch prep for me this week: Creamy Roasted Red Pepper Tomato Soup. Even though things are starting to warm up here in Minnesota (hellooooo spring!), I’m still loving soup. This gorgeous soup from Dana at Minimalist Baker is vegan and gluten free. Plus, it uses coconut milk and dill for a little something extra. YUM.
As I noted earlier, I’m trying to up my vegetable game this week but I’m just not feeling my usual salads. I’m hoping to try these Sweet Chili Roasted Brussels Sprouts tonight. The mix of sweet chili and soy sauces is right up my alley!
Ok, admittedly, this Strawberry Almond Tea Cake recipe has absolutely nothing to do with my recent travels/cravings and everything to do with the arrival of strawberry season and the crazy gorgeous photos from Broma Bakery.
And finally, I give you: Mexican Chocolate Churro Rice Krispie Treats. Oh my heavens. Are these for real?!?!
I hope you’ve enjoyed this week’s Good Food Reads. I’m off to make some yummy food and dream of the warm dessert evenings. Send us your tips, tricks, and favorite recipes – we’d love to include them here on Good Food Reads!
I know you’ve already heard about my great love affair with the Instant Pot. I’ve gone and on about the magic of this kitchen appliance and as summer is coming I’m even more excited to have a great way to cook without having to turn the oven on and heat up my house. But so many people are asking me-what are you actually making in it? Certainly a good (and easy) way to start is my Instant Pot Chipotle Black Bean Soup (it’s even vegan), but if that isn’t your jam-then may I recommend what we’ve been eating on repeat? Instant Pot Korean Inspired Pulled Pork. (I DID include instructions to make this in the Slow Cooker/Crock Pot as well-just scroll all the way to the bottom.)…
Another Friday has come and that means a new edition of Good Food Reads. With Easter only a few days away, we have a few holiday themed recipes (of course) but we also have some recipes for the post-holiday hangover. I don’t know about you, but after all the busy prep for big holiday meals, I find myself avoiding the kitchen for a few days. As a result, I love to have some easy, prep ’em and leave ’em type recipes in my pocket to get my family fed and keep my sanity intact. Here’s hoping you enjoy our picks for Good Food Reads as much as we have enjoyed finding them!
Healthy Easter Brunch Recipes, if you’re still looking for that perfect dish for this weekend’s festivities.
One Pot Chicken and Coconut Curry Noodles. Another recipe for my one pot meal list!
I have a long love affair with Indian food. I don’t love all the hours over the stove, however. Enter: Slow Cooker Indian Butter Chicken from Dinner: A Love Story.
Salad for breakfast. Yup, for those days when you want to feel super virtuous. Or just eat a really yummy breakfast! And after you eat that salad, feel free to indulge in Blueberry Pistachio Coffee Cake.
After two vacations in the last two months, I’m feeling the need to focus a little more on whole foods and less carbs (gulp). I’m thinking these Vietnamese Beef Lettuce Wraps will make a satisfying meal that doesn’t feel like diet food! I’m also looking forward to trying the Spring Detox Cauliflower Salad from Pinch of Yum.
Everything Greek Pork Pitas. Another slow cooker gem, but with a lighter twist for warmer weather.
Friends, that’s it for this week’s Good Food Reads. I’m off to enjoy the holiday weekend with family. For those who celebrate, Happy Easter. And for those who just enjoy an abundance of Peeps and Cadbury eggs, happy eating.
Well, it’s been a crazy few days around here. As many of you know, Lane spent the last week in beautiful Phoenix, Arizona. In a fun twist of fate, we actually had booked overlapping trips and had great plans for a fun dinner out in the land of sunshine. Unfortunately, I was caught up in the spectaular Delta scheduling debacle last weekend and my flight from Minneapolis to Phoenix was ultimately cancelled and we didn’t make it to Arizona in time to reschedule. I decided to drown my sorrows in some baked goods. Enter: Lemon Rosemary Shortbread.
So many things for Good Food Reads this week, so little time! Today is the day that With Two Spoons is taking it on the road, as both Holly and I will be happily soaking up the sun in Arizona! Unfortunately I will soon be heading back to Minneapolis. The only saving grace is that spring time in Minneapolis is BEAUTIFUL! So as an Ode to Spring-here is this week’s Good Food Reads-dedicated to Spring!
First let’s talk donuts. DONUTS! Strawberry lemon donuts to be exact. These Strawberry Lemon Donuts by Tornadough Alli look amazing. Like eat the whole batch at one sitting amazing. In fact I may need to make these when the kids are at school-and then hide them.
Maybe I’m strange, but I also think of pasta for spring. I know, I know, it’s spring-I should be worrying about lightening things up and cutting the carbs, but when you see this Garlic Butter Asparagus Pasta by Diethood and this Lemon Cream Pasta Primavera by Foodtastic Mom, you are going to see exactly why I think pasta belongs to springtime. Because it does.
One of my spring resolutions is to make my own bread. I’ve done homemade bread and it is a million times better than that processed pre-sliced stuff from the supermarket. I even went so far as to take home some sourdough starter from a friend, which I promptly killed. (I know who kills sourdough starter? That isn’t even an easy thing to do) I haven’t had the heart to tell my friend (although she’s probably reading it here-I’m so sorry Retu!). BUT-I came across this recipe for Sourdough Starter by WellFloured. So maybe I’ll make my own. And keep it alive this time.
So from bread, a normal transition would be butter, right? Check out this Basil Lime Vegan Butter by Healing Tomato, which is a sensational way to use up those herbs that are about to die an awful death. And a great use for those herbs you are going to plant this summer. Just remember basil likes it hot and dry. Hot and dry. (And now you’re going to click to check it out, not because of the basil, but because you, like me, are saying “what the hell is vegan butter”? Well, I still don’t have an answer to that, but I bet you can make this with regular butter as well. Pretty cool indeed!)
As a blogger, I’m frequently checking out other blogs. Bloggers are doing such amazing food these days. But every once in awhile, I come across a dish where I say-“If I can make this at home, my life will be complete”. And that is how I feel about Food, Faith, Fitness’ Larb Gai Thai Chicken Skillet. One look at the photos and I didn’t even need to know what the rest of the words meant. All I know is it looked like my idea of heaven in a cast iron skillet, and that is saying a lot for something that does not contain chocolate. I will definitely be making this at my house. And if this does it for you too, well-then you’re invited.
As I’m writing this with a glass of wine in hand, relaxing in the beautiful Arizona twilight, I will tell you about the Instant Pot I bought for my in-laws. We have been using it for everything this week, which is great because in Arizona, who wants to turn on the oven? Tonight’s dinner was Flank Steak with Chimichurri-a recipe from our own blog, with Sweet Potatoes in the Instant Pot from A Pinch of Healthy and Pressure Cooker Corn on the Cob by This Old Gal. Is there anything this miracle machine can’t do?
Finally, a recipe for the artists among us. There is a lot of great food art out there right now (for some reason Easter seems to spark a lot of creative juices). I really like this Easter Bunny Bread by Foodie with Family because, well, I’m not sure exactly why, other than I am a bread addict. Pretty sure this one would be loved by kids and adults alike. I’m not usually one who attempts food art, but this one I might actually try. Stay tuned.
Well, that’s all for this edition of Good Food Reads. Join us again next Tuesday for a new recipe and again next Friday for another jaunt around the good food of the internet. Until then, have a great week-and as always, let us know what YOU are making in your kitchens!
The Instant Pot. It’s all you hear about these days. But a pressure cooker? I wasn’t sold. And my husband was threatening me if I bought ONE. MORE. KITCHEN. GADGET. But, me, being me, went ahead and got an Instant Pot (read further for my marriage saving advice). And when I finally took my Instant Pot out of the box I found I just cannot stop using it. This gadget is magical! Pure magic! If you don’t have one, it’s definitely time to go get one. In fact, I like mine so much, I shipped one to my in-laws, just so I could keep cooking with it when we visited on Spring Break!
So, like any discerning person, I bet you are asking yourself-sure it’s great, but what are you actually making in it? Well, this Instant Pot Chipotle Black Bean Soup for one. You haven’t heard about the Instant Pot? Read further for some great information and this fabulous recipe!…
I’m going to be very honest with you. There is no real theme for this week’s Good Food Reads. And I’m 100 percent ok with that. What we do have is a collection of really good recipes from around the blogging world to hopefully fill your kitchens this weekend. I’m gearing up for a busy work weekend so I’ve selfishly included a number of easily portable, healthy salads. Similarly, I am planning to reinstate meatless Monday at my house and so I’ve dug up a tasty looking vegetarian soup recipe that I’m excited to try. What are you cooking this weekend? Here’s my wish list:
Because every Friday needs Jalapeño Queso Dip with Homemade Spiced Chips.
It’s asparagus season!!! Otherwise known as the time of year my husband will actually eat vegetables. So, these gorgeous Pesto and Ricotta Filled Asparagus and Radish Tarts are happening in my house ASAP….