Sugar, Spice, & BaconSugar, Spice, & Bacon | Sugar, Spice, & Bacon http://sugarspiceandbacon.com that's what good things are made of... Tue, 11 Jun 2013 01:54:39 +0000 en-US hourly 1 http://wordpress.org/?v=3.4.2 Blueberry Oat Muffins http://sugarspiceandbacon.com/2013/06/blueberry-oat-muffins/ http://sugarspiceandbacon.com/2013/06/blueberry-oat-muffins/#comments Tue, 11 Jun 2013 01:54:39 +0000 Tara http://sugarspiceandbacon.com/?p=2958

Hey!

So, things have been a liiitle crazy around here lately, so some quick and easy meals have been a must. These muffins have been my grab and go-to for breakfast pretty much every morning last week, not to mention a few quick lunches and snacks mixed in as well!

Luckily, I don’t feel too badly about making two of these and a handful of cherries my impromptu lunch because of all the good stuff that fills them up!

The recipe I derived these muffins from calls for you to process the oats in a food processor to make oat flour, but I prefer the texture difference of using the whole oats instead. Plus, I almost doubled the amount of blueberries used in the batter because…why not?! Who doesn’t est a blueberry muffin wishing there were just a few more blueberries scattered in there?

Make sure to give the frozen blueberries a toss in flour before mixing them into the batter, that way they won’t all sink to the bottom. You could use fresh blueberries if you have them, but for some reason I can never keep fresh blueberries in the house long enough to do anything other than eat them by the handful!

Go ahead a fill the muffin cups almost o the top, that way you’ll get big, puffy muffins. I also think next time I make these I’ll sprinkle some dry oats on the top for even more texture.

These will keep for about a week, but they are also great to freeze. I think they will be one of my “make before baby comes projects.” I wouldn’t mind having a dozen or so of these in the freezer for late night feeding snacks!

 

Recipe: Blueberry Oat Muffins

Ingredients

  • 1 2/3 cups oats
  • 2/3 cup all-purpose flour
  • 1/2 whole-wheat flour
  • 3/4 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups low-fat buttermilk
  • 1/4 cup canola oil
  • 2 large eggs
  • 2 1/2 cups frozen blueberries
  • 2 tablespoons all-purpose flour
  • Cooking spray
  • 2 tablespoons granulated sugar

Instructions

  1. Preheat oven to 400°.
  2. Mix flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.
  3. Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.
  4. Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter.
  5. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.

Adapted from Cooking Light

]]> http://sugarspiceandbacon.com/2013/06/blueberry-oat-muffins/feed/ 1 Roasted Chickpeas (Garbanzo Beans) http://sugarspiceandbacon.com/2013/06/roasted-chickpeas-garbanzo-beans/ http://sugarspiceandbacon.com/2013/06/roasted-chickpeas-garbanzo-beans/#comments Mon, 03 Jun 2013 18:58:01 +0000 Tara http://sugarspiceandbacon.com/?p=2949

It’s very rare that I make the same thing two nights in a row. Sure, we use leftovers with the best of them, but if I am cooking it is extremely uncommon for me to cook the same thing on two consecutive nights. This little factoid is important because as soon as I made these roasted chickpeas and my husband tried them he made me promise to make them the next night for dinner as well! That’s when I knew I had a winner!

I love chickpeas (aka garbanzo beans) and thought I used them a lot. I make homemade hummus, throw them in salads, stir them in soups, and even toss with pasta. So I couldn’t believe I have never had them baked. It’s a whole new world!

 Not only are these good enough to eat two nights in a row, but they are also easy enough to make even if you want them every night of the week! Active prep time is about 90 seconds and then you just pop ‘em in the oven while you get the rest of dinner ready.
Just drain the garbanzos and then pour onto a couple layers of paper towels. Then, grab another layer of paper towels and place them on top. Rub back and forth gently (you don’t want to squish them!) until most of the skins have slipped off. Then gather up the skins and toss them out and put the beans in a bowl.
Toss with the spices and stir. Then turn onto a baking sheet.
Bake until brown and crispy. Time will vary between 30 and 45 minuted depending on how dry your chickpeas were before baking. Just start checking them at 30 minutes and about every 5 minutes after.
Serve ‘em up! We had ours with some grilled salmon on night one and baked chicken on night two, but they’ll go with anything! Michael also mentioned that he thought they would be great as an alternative to peanuts or almonds as a party snack or appetizer – which they would!
Enjoy!

Recipe: Roasted Chickpeas (Garbanzo Beans)

Ingredients

  • 1 can chickpeas (garbanzo beans)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic salt
  • 1 1/2 teaspoons extra virgin olive oil

Instructions

  1. Preheat the oven to 400 degrees
  2. Line a baking sheet with parchment paper
  3. Drain and rinse garbanzo beans. Dry between 2 layers of paper towels, rubbing gently to remove skins. Discard skins and place chickpeas in a bowl.
  4. Toss with next 4 ingredients and pour onto prepared baking sheet.
  5. Bake for 30-45 minutes. Stir the beans at least once during baking for even browning.
]]> http://sugarspiceandbacon.com/2013/06/roasted-chickpeas-garbanzo-beans/feed/ 4 Chocolate Cherry Oatmeal Cookies http://sugarspiceandbacon.com/2013/05/chocolate-cherry-oatmeal-cookies/ http://sugarspiceandbacon.com/2013/05/chocolate-cherry-oatmeal-cookies/#comments Wed, 29 May 2013 18:33:31 +0000 Tara http://sugarspiceandbacon.com/?p=2941

If you think “Healthy Cookie” is an oxymoron, well…you might be right. But there are definitely cookies you can feel way less guilty about eating, and this is one of them! In fact, I’ve eaten about 20 over the past couple days and haven’t had a single twinge of guilt. Perhaps it’s because my belly is already bursting with what the doctor predicts to be an 8 pound baby (eek!) …but still. :)

The combination of chocolate and cherry is a no brainer. I also firmly believe that any cookie containing oats can be eaten for breakfast without a second thought. Don’t you agree??
When you are mixing the batter up, you may be a bit worried (like I was) that there won’t be enough moisture, but just keep stirring and things will come together.
Usually, I don’t think it is too big of a deal to skip the “refrigerate for one hour” step in cookie baking, especially if you are in dire need. And truthfully, it wouldn’t be the end of the world if you did skip it here, BUT I will say it makes a difference. Especially because you are using chopped chocolate, which, if you don’t refrigerate it first can get a little too melty during baking.
These cookies are sweet and hearty. Snag one before your morning workout and you’ll have an extra boost of energy to get you through. Or grab a couple after dinner for a guilt free dessert. Or snack throughout the day and say you are “keeping the baby’s energy up.” It’s a totally legitimate excuse. ;)
Enjoy!

Recipe: Chocolate Cherry Oatmeal Cookies

Ingredients

  • 1/3 cup all-purpose flour
  • 1/3 cup whole-wheat flour
  • 1 1/2 cups old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter
  • 1/2 cup packed light brown sugar
  • 1 cup dried cherries
  • 2 teaspoons vanilla extract
  • 1 large egg, lightly beaten
  • 3 tablespoons nonfat milk
  • 5 ounces dark chocolate, coarsely chopped

Instructions

  1. Preheat oven to 350°.
  2. Combine flours and next 3 ingredients (through salt) in a large bowl; stir with a whisk.
  3. Combine melted butter and brown sugar. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended. Add cherries, vanilla, milk and egg; beat until combined. Fold in chocolate. Refrigerate 1-3 hours. Drop dough by tablespoonfuls 2 inches apart onto prepared baking sheets. Bake at 350° for 12 minutes. Cool on pans 3 minutes or until almost firm. Remove cookies from pans; cool on wire racks.
Adapted From Cooking Light
]]> http://sugarspiceandbacon.com/2013/05/chocolate-cherry-oatmeal-cookies/feed/ 1 Asian Mango Salad http://sugarspiceandbacon.com/2013/05/asian-mango-salad/ http://sugarspiceandbacon.com/2013/05/asian-mango-salad/#comments Tue, 14 May 2013 19:27:52 +0000 Tara http://sugarspiceandbacon.com/?p=2933

Oh heyyy!

How’s it goin? Did you have fun celebrating the mother’s in your life? I hope so! My husband was calling it my “0th Mother’s Day” because he thought we should celebrate a little, but that the real celebration should be next year when the little man is here! I had a great day enjoying the sun and soaking up a little mom-to-be love.

Speaking of love, I am in LOVE with this salad. Once spring really starts hanging around salads are one of the things that sound best to me. I could pretty much eat one for dinner every night – as long as it was as flavorful as this one that is! Michael on the other hand, does not believe in salad as a main course for dinner in most cases, but with a little clever maneuvering (aka the addition of flank steak!), he was totally happy and satisfied with this one.

Cilantro is one of my favorite flavors, which could be a reason I loved this salad so much. The cilantro is basically like an additional green, not just a garnish, so there is a ton of fresh cilantro flavor. I have to give my husband credit for another great addition to this salad – as I was mixing things up he said, “You know what would be great in there? Some peanuts.” And wow was he right! The texture and flavor added by the simple addition of a handful or two of peanuts is awesome. You could use any nut you have on hand, but I like peanuts because they go with the Asian flavors already in the salad.

There is al kinds of flavor packed into the dressing as well. It’s not too spicy, not too peanut butter-y, not to gingery, but just right. It would also work great as a marinade for chicken, shrimp, or even fish! Make a big batch and let it work double duty for ya! 

No matter if it’s already summer where you are, or you’re just thinking spring, add this salad to your menu asap. It will quickly become one of your favorites! 

Enjoy! 

Recipe:

Ingredients

  • 1 tablespoon grated peeled fresh ginger
  • 1 teaspoon lower-sodium soy sauce
  • 3 tablespoons lime juice
  • 2 tablespoons water
  • 1 tablespoon peanut butter
  • 1/2 teaspoon crushed red pepper
  • 3 cups shredded romaine lettuce
  • 2 cups shredded green cabbage
  • 1 bunch cilantro leaves, chopped
  • 1/4 cup thinly sliced green onions
  • 1 mango, peeled and diced
  • 1/2 cup (or more) low sodium peanuts

Instructions

  1. Combine lime juice, water, peanut butter, ginger, soy sauce, and pepper in a large bowl; stir with a whisk. Add lettuce, cilantro, cabbage, and green onions; toss to coat. Add mango and peanuts.
  2. Serve alone or with grilled flank steak (or meat of your choice!)
]]> http://sugarspiceandbacon.com/2013/05/asian-mango-salad/feed/ 3 Baked Eggs with Kale and Sausage http://sugarspiceandbacon.com/2013/04/baked-eggs-with-kale-and-sausage/ http://sugarspiceandbacon.com/2013/04/baked-eggs-with-kale-and-sausage/#comments Mon, 29 Apr 2013 18:28:11 +0000 Tara http://sugarspiceandbacon.com/?p=2926

Happy Monday everyone!

 If you’ve read this blog before, you probably know that I have an extreme fondness for my local Farmer’s Market. It’s my Sunday ritual. I just love walking though and looking at the fresh, local produce, not to mention seeing things I can’t find at my local grocery store or (even more exciting) I’ve never even heard of! Shopping the farmer’s market also helps me branch out in the kitchen. I usually go with a list of things I know I need, but always come back with those items plus whatever looks so good I just can’t resist it. Case in point, last week these giant batches of kale looked so good I couldn’t stop myself from buying two. We used one to make the world’s largest batch of kale chips, and the second one sat in the fridge for a few days while I marinated on what to do with it.
Just so happened, I had a dozen extra large eggs in the fridge (from the farmer’s market too). So the wheels started turning. I do love breakfast for dinner, and sure an omelet would be easy, but too expected. Then I remembered a dish I had several years ago where the eggs were baked in a rich tomato sauce – I figured, why can’t I do the same thing with these eggs, only…very different. Time for some experimentation!
First, I fried up some sausage until it was crispy. You could use turkey sausage here, but the fat content in pork sausage goes a long way to help the flavor of the kale, so that’s what I’d suggest. After the sausage is cooked, drain it on a paper towel while you sauté your kale.
Kale is perfect for this dish because even when cooked, it still has some body. It doesn’t wilt down too much the way spinach might. When the kale is cooked down, pour it into a greased 9×9 baking dish and then sprinkle in the sausage. Use a spoon to mix things up so the sausage is incorporated in the kale instead of layered on top.
Next, all you need to do is crack your eggs on top season with S&P and bake! This was delicious for dinner, but would work great for brunch too! You could even make it in individual ramekins if you wanted to have an impressive and delicious addition to your brunch table.
Enjoy!

Recipe: Baked Eggs with Kale and Sausage

Ingredients

  • 6 eggs
  • 1 bunch kale
  • 8 oz pork sausage (I used Jimmy Dean)
  • 2 teaspoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • cooking spray

Instructions

  1. Preheat oven to 350 degrees.
  2. Heat a large skillet over med-hi heat, Cook sausage until brown and slightly crispy, about 8-10 minutes. Drain sausage onto a plate lined with paper towel. Set aside.
  3. Add oil to the skillet and reduce heat to medium. Add kale and sauté for about 5 minutes. Until Kale starts to wilt and darken, but still retains some shape.
  4. Grease a 9×9 baking dish. Add kale. Add sausage and stir together. Crack eggs on top of kale/sausage mixture. Season with salt and pepper.
  5. Bake 15-18 minutes, until whites are set but yolks are runny. (If you want your yolks set, increase baking time).
]]> http://sugarspiceandbacon.com/2013/04/baked-eggs-with-kale-and-sausage/feed/ 1 Strawberry and Avocado Salsa http://sugarspiceandbacon.com/2013/04/strawberry-and-avocado-salsa/ http://sugarspiceandbacon.com/2013/04/strawberry-and-avocado-salsa/#comments Fri, 26 Apr 2013 20:08:04 +0000 Tara http://sugarspiceandbacon.com/?p=2918

Happy Friday!

 I’m so excited about this recipe. It involves so many of my favorite things! Strawberries, avocado, cilantro, and Mexican food in general. If it wasn’t so frowned upon I’d make a giant batch to bathe in. That would be frowned upon, right?
This salsa is so versatile, which, along with the amazing flavor is why I love it! You can really spice it up and eat it with tortilla chips, or leave the spice out and have it with cinnamon sugar chips for a sweet treat, or us it as a topping for grilled steak, chicken, or even fish! Basically, you should just make it and then you’ll start inventing ways to use it just so you can eat it at every meal.
Strawberries are all over right now and I couldn’t be happier. Last week I got some that were as big as my head! Ok, maybe a sliiiight exaggeration but they were huge! Usually I can take a strawberry down in one bite, two TOPS. But these were 4 or 5 biters! Unheard of!

 You want to make sure your avocados are ripe but not mushy. You want the chunks to stay chunk-y in the salsa, not get blended in. I throw a ton of cilantro into this salsa because I love it. In my experience, you either love cilantro or hate it. While my cilantro-loving self can’t imagine how anyone couldn’t feel the same, you could make this dish without the cilantro…I guess. ;)
Another great thing about this dish is that it is just as easy to make a small batch as it is to make a big batch, so it’s perfect for your next BBQ, dinner party, or picnic. Or, it’s perfect to keep in the fridge for a few days for meals, snacks, and eating straight with a spoon. :)
Enjoy!

Recipe: Strawberry and Avocado Salsa

Ingredients

  • about 1 cup chopped strawberries
  • 2 avocados, cut into chunks
  • 1 bunch cilantro, chopped
  • 1 jalapeño, minced (for a milder salsa, take out the seeds and ribs)
  • juice of 2 limes
  • teaspoon salt

Instructions

  1. Combine all ingredients in a medium bowl. Stir to combine. Enjoy!
]]> http://sugarspiceandbacon.com/2013/04/strawberry-and-avocado-salsa/feed/ 2 What I Ate Wednesday – Ice Cream Anyone? http://sugarspiceandbacon.com/2013/04/what-i-ate-wednesday-ice-cream-anyone/ http://sugarspiceandbacon.com/2013/04/what-i-ate-wednesday-ice-cream-anyone/#comments Wed, 24 Apr 2013 04:16:59 +0000 Tara http://sugarspiceandbacon.com/?p=2912
Hey there!!!! 
To start off this WIAW I’d like to share with you a pic from Michael and my rockin Saturday night…
That’s right. Banana splits and DVR’d Game of Thrones. My idea of a perfect evening! 
Speaking of perfect…
Strawberries have been popping up at the farmer’s market and I haven’t been able to resist. In fact, I’ve been buying them by the half flat and can barely keep them in my house long enough to try any recipes with them before eating them all plain. And by plain, I mean amazing. Since I can’t carry a half flat of strawberries AND all my other farmer’s market stuff, I just have to bring my hubby to the market with me. Bummer. ;)  
Since it’s been so nice lately, we’ve been eating outside more often. This was a super simple supper of grilled salmon, grilled green beans, and grilled green onions. Healthy, easy, delicious! 
What have you been eating this week? Happy Wednesday! 

]]> http://sugarspiceandbacon.com/2013/04/what-i-ate-wednesday-ice-cream-anyone/feed/ 3 Papaya Margarita http://sugarspiceandbacon.com/2013/04/papaya-margarita/ http://sugarspiceandbacon.com/2013/04/papaya-margarita/#comments Tue, 23 Apr 2013 19:28:19 +0000 Tara http://sugarspiceandbacon.com/?p=2901

Hi friends!

 The past few days the weather here has been amazing. Warm, sunny, calm winds, basically exactly what you would dream up if you were casting “perfect weather” in a film. So, I’ve wanted nothing more than to be outside. This weekend we spent Saturday in San Francisco eating lunch at a restaurant right on the pier with lots of good friends. It would have been great even if the weather was crappy, but it made it that much better that we were able to wear dresses and soak up some rays. Then on Sunday we got our patio furniture all cleaned off and ready for many, many dinners outside this summer, I did some work in the garden, washed the cars, and sat basking in the sun for about an hour. All in all a perfect, sunny weekend. After I came in the house, I wanted a cold, delicious drink, and the papaya margarita was born.
Now I have to confess, in my current state I haven’t actually tried this version of the drink but my husband gives his full approval. I will also tell you that all you have to do is substitute the tequila with sparking water and you have a delicious, pregnancy-friendly version of the drink!
I have been loving papaya lately. I get mine at Trader Joe’s and they are always really good. I usually buy a couple at a time and get one more ripe and one that’s really green. That way, by the time I finish the ripe one the green one has ripened up and is ready to eat!
For this cocktail you need about 1 cup of chopped papaya – which makes 2 cocktails. A half of a large papaya should give you enough to make 6 or 8 though, so drink up!
You need to blend the papaya into a puree in a blender with 1 tablespoon of water (per 2 cups). You are left with a pretty thick puree, but don’t worry – you’ll dilute it with the tequila (if you’re lucky!) :)
Next, juice up 2 limes. Combine the lime juice with the papaya puree and 1 tablespoon agave syrup. Shake really well to combine. The puree should be thinner now thanks to the lime juice. Add 6-9 oz of tequila (depending on how you’re feeling!) and shake well. Pour over a cup filled with ice. Garnish with a lime slice.
This is a perfect summer drink. It’s light, refreshing, fruity, and slightly sweet. I think it will be a staple on your summer happy hour menu!
Enjoy!

Recipe: Papaya Margarita

Ingredients

  • Makes 2 cocktails
  • 1 cup papaya chunks
  • juice of 2 limes
  • 1 tablespoon agave syrup
  • 6 to 9 oz tequila
  • ice
  • lime for garnish

Instructions

  1. Blend papaya into a puree with 1 tablespoon of water. Add juice of 2 limes and agave syrup and shake well. Add tequila and shake again.
  2. Fill a glass with ice and pour the shaken cocktail over (do not pour through the top holes of the cocktail shaker! You’ll lose all the papaya puree. Instead, take the top totally off and pour.)
  3. Garnish with a lime and enjoy!

 

 

]]> http://sugarspiceandbacon.com/2013/04/papaya-margarita/feed/ 1 Cinnamon Apple Cake http://sugarspiceandbacon.com/2013/04/cinnamon-apple-cake/ http://sugarspiceandbacon.com/2013/04/cinnamon-apple-cake/#comments Fri, 19 Apr 2013 17:47:10 +0000 Tara http://sugarspiceandbacon.com/?p=2892

Hey there!

Happy Friday! Hope you are looking forward to a wonderful weekend! It is supposed to be warm and sunny in the Bay Area and I’m looking forward to being outside and soaking in some rays. Until then, I’ll be eating this cake!

Don’t you just love having people over for dinner? I do! The other night we had some friends over for dinner and it was so much fun. I was in charge of the main dish and dessert. I went for an apple theme because I purchased a giant bag of apples before I left for Chicago (smart move I know) and needed to use some up. So I went with pork chops and applesauce for dinner and I spent hours trying to find the perfect apple dessert. Sometimes when I have people over, I tend to go a biiiit overboard or try to be too fancy. I was looking at some seriously complex (and don’t get me wrong, delicious) looking apple desserts, but then I came upon this ridiculously simple apple cake and for some reason just went with it.

Wouldn’t you know, this dessert received RAVE reviews from the dinner guests! Sometimes simple is best! I also didn’t mention a peep to the guys who were going on and on about how delicious it was that it was both low fat AND whole wheat! Muahahahahaaa! (ßmy sneaky laugh!)

I think one thing I did that made my guests (and me!) swoon over this cake is that I used really good cinnamon. For Christmas, I got some “boutique” spices from my mother in law which I use all the time. You don’t have to go scouring your local gourmet shop for ceylon cinnamon, but you should use a good quality cinnamon, preferable one that hasn’t been sitting in your spice cupboard since Full House was running new episodes.

Another trick is to really cream the sugar, butter, and cream cheese. I let mine run on medium high speed for about 5 minutes. This leaves you with a ridiculously airy batter and in turn, a light and fluffy cake! It’s also really important to let your butter and cream cheese come up to room temp before mixing. Don’t even try melting or defrosting in the micro. Just be patient!

After you cream the batter, gently fold in the dry ingredients and then the apples coated in lemon, cinnamon and sugar. Pour in a spring form pan and sprinkle with more cinnamon & sugar mixture. Make sure to grease the pan well so it doesn’t stick!

You may want to leave the house while this is baking to avoid being so entranced by the smell that you pull it out of the oven and dive in to a half-baked cake with a spoon.

You can serve the cake warm or at room temperature, and it goes extremely well with a scoop of vanilla ice cream. Incidentally, it also serves as a fantastic breakfast. J

Enjoy!

Recipe: Cinnamon Apple Cake

Ingredients

  • • 1 3/4 cups sugar, divided
  • • 1/2 cup stick butter, room temperature
  • • 2 teaspoons vanilla extract
  • • 6 ounces block-style reduced fat cream cheese, softened (about 3/4 cup)
  • • 2 large eggs
  • • 1 cup all-purpose flour
  • • ½ cup whole wheat flour
  • • 1 1/2 teaspoons baking powder
  • • 1/4 teaspoon salt
  • • 2 teaspoons ground cinnamon
  • • 4 cups chopped, peeled apple (about 3 large)
  • • Cooking spray
  • • juice of 1/2 a lemon

Instructions

  1. Preheat oven to 350°.
  2. Beat 1 1/2 cups sugar, butter, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flours, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.
  3.  Combine 1/4cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture, lemon juice, and apple in a bowl, and stir apple mixture into batter. Pour batter into a 9-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.
  4. Bake at 350° for 50-60 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife.



]]> http://sugarspiceandbacon.com/2013/04/cinnamon-apple-cake/feed/ 3 Grilled Lentil Salad http://sugarspiceandbacon.com/2013/04/grilled-lentil-salad/ http://sugarspiceandbacon.com/2013/04/grilled-lentil-salad/#comments Mon, 15 Apr 2013 19:23:37 +0000 Tara http://sugarspiceandbacon.com/?p=2882

Hi friends!

 Sometimes the most delicious recipes come out of thin air. Case in point: grilled lentil salad. Last week my hubby and I were at a loss for what to have for dinner. I didn’t want to go to the grocery store because I had a full fridge. The problem was, I went to the grocery store without any kind of plan as to what my meals for the week would be. I don’t usually do this, but when I do, it almost always ends up with me stringing together the hodge podge of produce, protein, and grain I did pick up in any way that remotely makes sense. Luckily, this time not only did it make sense, it was utterly delicious!
We have a charcoal grill, which is great because of the flavor we get when we grill anything, but not so great for the time it takes to get ready. So, when we grill, I want to grill everything. I figure, if we’re going to the trouble to turn it on, why not use it! After putting our heads together, we decided to make this grilled lentil salad. I cannot lie, the original idea was really Michael’s, but then I thought of this grilled panzanella salad I made last year and thought, why couldn’t I do something similar with lentils? Turns out, you can! And it’s delicious!
You could really use whatever veggies you have on hand, but red peppers, onions, and zucchini offered a nice mix of flavors and textures. You can also choose how charred you want them, I like my veggies really charred, especially with a charcoal flavor, but if you don’t, just take a couple minutes off of grilling time.
Lentils are great. Yummy and versatile. Plus they are nutritional powerhouses. We try to incorporate lots of lentils into out diets, but you have to be creative. No one likes a big bowl of plain ol lentils. Green lentils work best for this recipe because they stand up well in a salad. You could also use black lentils, but red lentils won’t hold together enough to be tossed in this salad.
The dressing for this salad is tangy, a little spicy, and works great with the lentils and veggies. Once you taste it you’ll probably also want to put it on green salad, dip grilled chicken into it, or use it for one of a million other things for which it would also be really delicious!
Make sure to pour it on the salad while everything is still hot so that it can soak in and coat everything. Speaking of hot, a great thing about this salad is that it can be served hot, room temperature, or cold. It would also be great to take to a picnic or potluck since it doesn’t need to be refrigerated and will hold up well even after a few hours.
In every bite of this salad you get the grill flavor of the veggies, the meaty texture of the lentils, and the tangy dressing. It’s perfect for a side dish or as a very balanced lunch on it’s own, complete with protein (thanks lentils!). Better yet, make it as a side dish one night and you’ve got lunch ready for tomorrow! Score!!
Enjoy!

Recipe: Grilled Lentil Salad

Ingredients

  • 1 cup dried green lentils
  • 2 red bell peppers, whole
  • 1 large yellow onion
  • 2 large zucchinis
  • 1/4 cup chopped chives
  • 2 tablespoons dijon mustard
  • 1/2 cup extra virgin olive oil
  • juice of 1 lemon (about 2 teaspoons)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. Cook the lentils according to package instructions until al dente. Set aside
  2. Slice onion into three equal rounds (about 1/2″ thick). Slice zucchini in half lengthwise. Drizzle onion, red pepper, and zucchini with 2 tablespoons vegetable oil. Toss to coat. Grill over medium high heat on a charcoal or gas grill (you can also use a grill pan on the stove). Grill red peppers until they are charred and black all around (you will remove skins later). Grill onions 4-5 minutes per side, until dark grill marks appear and onions soften. Grill zucchini 3-4 minutes per side, until dark grill marks appear and flesh softens. Remove from the grill and let cool slightly before slicing. For a tutorial about how to remove skins from a red bell pepper, look here.
  3. Chop veggies and add them to a large bowl with the lentils.
  4. Mix together mustard, oil, salt, pepper, and lemon juice for the dressing. Beat with a whisk for a minute or two until completely emulsified. Drizzle over the still warm salad. Toss to coat.
  5. Top with chopped chives. Serve warm, room temperature, or chilled.
]]> http://sugarspiceandbacon.com/2013/04/grilled-lentil-salad/feed/ 0 Thai Turkey Salad http://sugarspiceandbacon.com/2013/04/thai-turkey-salad/ http://sugarspiceandbacon.com/2013/04/thai-turkey-salad/#comments Fri, 12 Apr 2013 17:51:34 +0000 Tara http://sugarspiceandbacon.com/?p=2875

Happy Friday!!

 Hope you are looking forward to a wonderful, relaxing weekend. I’ll be doing some work around the house, hanging out with some friends, and watching the Master’s. I love seeing all that bright green grass – makes me want to go kick some butt on the putt putt course! :)
This salad is #1 delicious #2 so quick and easy and #3 super healthy. Does it get much better than that for a recipe? I think not. In fact, after dinner, my husband said to me, “You are putting this on the blog, right? People definitely need to know about this.” So, per Michael’s recommendation, here it is!
The Thai flavors in this salad not only come from the garnish (mint, lime, peanuts) but they are infused into the meat so every bite is more flavorful than the last! So head to your pantry and fridge and grab your Thai flavor essentials.
Fish sauce. Don’t be grossed out. Fish sauce is to Thai food what soy sauce is to sushi…or something like that. I mean, I don’t know that anyone actually dips anything into fish sauce (that would be a bit much) but the point is, most Thai dishes have fish sauce in there somewhere. So even if you don’t like fish, don’t worry! Fish sauce won’t leave your turkey tasting like you just grabbed it out of the ocean, I promise. Mirin isn’t traditionally Thai, but I like the added sweetness and tang. I also can’t get enough Sambal Oelek. We pretty much put it on everything. Feel free to add more than suggested if you like things hot, or less if you have a tender tongue!
It’s a toss up as to what the most difficult part of this recipe is…Turning on the stove? Mixing up the sauce? Chopping the cucumbers? ;) It’s all so easy! And comes together in just minutes, perfect for a healthy, flavorful meal, even if you get home from work a little late. First, brown the ground turkey and then add the sauce. Cook for about 5 minutes. While that is cooking, get the rest of your salad ready. A big bed of green cabbage, chopped cucumber, and lots and lots of fresh mint. The fresh mint is one of my favorite parts of Thai food, so I pile it on, you can use your on discretion.
If you are like me, once you get the salad assembled, you might think, there is not going to be enough dressing on this thing! Because basically, you have the squeeze of lime and the juices with the turkey (which aren’t a lot), but trust me, it is just perfect. It is a bit of a “dry” salad, but it works. I really works. If you just can’t possibly imagine a salad without some extra liquid, squeeze another half lime over everything to lossen it up a bit, but really these is so much flavor happening here you won’t miss gobs of dressing. Top everything off with some shelled peanuts and you’re off to the races.
Make this for someone special and see what kind of compliments you get…I was pretty happy with mine!
Enjoy!!

Recipe: Thai Turkey Salad

(serves 4)

Ingredients

  • 6 cups shredded green cabbage
  • 1 pound ground turkey
  • 1/2 cucumber, chopped
  • 1/2 – 1 cup fresh mint
  • 1/2 cup shelled peanuts
  • 2 tablespoons fish sauce
  • 1 1/2 tablespoons honey
  • 2 teaspoons Sambal Oelek
  • 1 teaspoon mirin (optional, adds a little extra sweetness)
  • 1 teaspoon coconut oil (or vegetable oil)
  • 1/4 cup water
  • 2 limes, halved
  • lime wedges for garnish

Instructions

  1. Heat coconut oil in a large skillet over medium high heat. Add ground turkey and cook until browned (about 7-10 minutes).
  2. Mix together fish sauce, honey, mirin, sambal, and water. When turkey has browned, reduce heat to medium and pour sauce over meat. Cook an additional 5 minutes, until most of the liquid is gone.
  3. Assemble salads: place cabbage in the bottom of a large salad bowl, top with cucumber and mint. Squeeze 1/2 lime over each salad. Top with turkey mixture. Sprinkle peanuts over the top and garnish with additional lime wedges and mint, if desired.
]]> http://sugarspiceandbacon.com/2013/04/thai-turkey-salad/feed/ 1 What I Ate Wednesday – The Windy City Edition http://sugarspiceandbacon.com/2013/04/what-i-ate-wednesday-the-windy-city-edition/ http://sugarspiceandbacon.com/2013/04/what-i-ate-wednesday-the-windy-city-edition/#comments Wed, 10 Apr 2013 04:07:29 +0000 Tara http://sugarspiceandbacon.com/?p=2870 Hi!

Welcome to mid-week. It’s all down hill from here..in a good way!

As you know, I spent last week with the cutest 5 month old on the face of the earth (seriously, I’m not biased), as well as my two sisters and mom. We ate some really great food while I was there, but I was so busy taking pictures of the baby I hardly took any pictures of the food! Whoops! :) Oh well, I got the really good stuff!

Our big to-do was this Zuni Roast Chicken. In San Francisco, Zuni Chicken is somewhat of a religion. I’ve been there. I’ve had it. It’s worth the hype. And this version was pretty darn good. If I wanted to make it taste even more like Zuni’s chicken next time I will melt a cup of butter and pour it over everything. I’m pretty sure that’s what they do at Zuni. That’s the only explanation for the deliciousness.

One afternoon, we decided we wanted to take the baby to the aquarium. So, we got all bundled up, loaded up the carseat, and headed out. But, when we got there we found a line hundreds of people long! This must be some aquarium. But there was no way we were going to find out. Not at 40 degrees with a 5 month old. So, we saw the outside, made some fishie faces, and called it good.

Then, we went to happy hour.

This is what happy hour looks like when you are 6 months pregnant. Not so exciting, huh?! But it was still a great time and we had a lobster roll to die for as well as a a chocolate ganache cake that totally made up for the fact that I couldn’t have a cocktail :)

One of the best things that came out of this trip (besides the amazing family time of course!) was my re-introduction to a delectable after dinner treat.

I’ve had Skinny Cows before, of course, but I had just kind of forgotten about them. But when I found my sister’s freezer full of them, I took advantage. You guys, these things are awesome! As soon as I got home I headed to the store to stock my own fridge. Now I’ll think of them every time it’s time for dessert! :)

Hope you have a wonderful week!!

Happy Wednesday!


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