Posts Tagged ‘recipe’
Recipe: Easy Fish Tacos with Roasted Pineapple and Radicchio
I have a taco obsession. Big time.
Blame it on a couple of trips to Mexico, but there’s something about the simplicity of tacos, and the fact that no matter what you put in them, they’re still pretty good. Which is exactly why a dare to come up with a fun taco recipe for Cinco de Mayo ended up turning into three.
Recipe: Red Cabbage and Carrot Citrus Salad
This colorful salad is a springtime staple in my kitchen. Light and fresh, it takes only a few minutes to put together, and the sweeter taste of orange is a perfect offset to the raw cabbage. It’s packed with vitamin C, but if you’re in the mood for a salad that is a little more substantial, add in some cubed avocado.
Recipe: Flourless Peanut Butter & Chocolate Chip Cookies
Time is of the essence when I cook; the easier the better. Which is why I am all for recipes that require minimal ingredients and prep time. Enter these peanut butter cookies which are so easy it’s almost stupid.
Recipe: Spicy Roasted Chickpeas
You could probably eat all of these in one sitting. I came up with these when I was in need of a super simple snack recipe that seemed fancy – which of course is sort of my cooking style in general. The result is easy and in my opinion, better (and healthier) than a bowl of popcorn.
Kale and Hazelnut Quinoa Cakes
I have a minor obsession with quinoa, as is evidenced by the fact that I keep it on hand at all times and I even make cake with it. It’s delicious I swear.
Last week I was trying to come up with a falafel alternative, and a mixture of quinoa and white beans seemed like the way to go. Here’s the final result, one packed with protein and easy to make ahead of time and fry up right before eating. I also found that the bean and kale mixture is also excellent as a spread or dip. Enjoy!
Recipe: Banana Avocado Bread with Flaxseeds
Sometimes it’s worth going a little over the top with the healthy ingredients. Which is why when I was challenged to revamp a classic family recipe for banana bread I turned to avocado.
And of course it’s best consumed warm and topped with freshly made chocolate hazelnut spread.
Inspired By Chocolate and Sea Salt
Prompted by a phone call with a food-loving friend, I went a little over the top this weekend. It all started with a question: “Why is no one making Chocolate Sea Salt Flakes?”
If no one is making them, you might as well make them yourself.
Friday Photo: Ingredients
I love the colors in this photo, the contrast of the green of the olive oil and the yellow Meyer Lemon. All part of one the Best. Cakes. Ever.
[click link for recipe… you won’t be sorry, I promise]
Baking Swedish Semlor
My favorite Swedish pastry? The semla. There are of course dozens of amazing Swedish baked goods, but this one is special because it only comes once a year. Baking a batch in the middle of summer or early fall? Unacceptable. The semla is meant to be consumed on Fat Tuesday, but of course that can be stretched out to include anytime between New Year’s and Easter.
Back to the semla.
blog.annabrones.com 