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Garlicky Swiss Chard and Chickpeas

April 18, 2013

**This giveaway is now closed.

There are few things I enjoy more than spending an afternoon cuddled up with:

A: A warm body I love (Smudge, G Dawg or one of the pups all take first place),

B: Either my iPad loaded with new online mags to scroll through or a fresh batch of my favorite print titles to savor,

C: A new cookbook to glean tasty inspiration from.

Lucky me, I have exactly three of those reasons to make a fresh iced coffee, kick off my shoes, and steal away for some “me” time but this time it’s with the debut cookbook from one of the web’s most popular food bloggers, Lori of Recipe Girl, appropriately titled The Recipe Girl Cookbook. Well said Lori.

Lori was one of the first food bloggers I discovered after being introduced to her blog by a friend of a friend. I had just started FoodieCrush and after blogging for a just a few months I boldly asked Lori if I could interview her. She was probably wondering what she got herself into, but graciously said yes to this newbie.

I got to know her a lot better on a blogger’s trip to visit Harry & David, and in person realized this girl not only knows food, but she’s generous and creative, offering advice when asked and encouraging others to reach their goals. Plus she likes a nice glass of wine. I can totally get down with a gal like that.

So when Lori asked me to take a look at her new cookbook, and cook and eat and share one of her recipes, it wasn’t hard to respond with an “Absolutely!” Send over the echo-sign, I’m in.

Lori paired my post with one from Amanda, who chose to make Lori’s Cheese Ravioli with Brown Butter & Fresh Tomato Sauce. My plan was to choose a side dish that would work with her choice, creating a complete—and simple—dinner. Oh but which recipe was would it be?

continue to the recipe… about Garlicky Swiss Chard and Chickpeas

Friday Faves and Easy Roasted Tomatoes Recipe

September 28, 2012

You could say I’ve been obsessed with roasting tomatoes. They’ve been showing up in everything from pasta to salads, on sandwiches and in this week’s frittatas.

Roasting is beyond easy and worth the 30 seconds of prep. Take a handful or two of cherry tomatoes, a few cloves of garlic (still in their papery jackets) sprinkle with a smattering of olive oil, add some fresh herbs, give ‘em a shake of salt and pepper, pop them in the toaster oven for 15 minutes and wala, you have a superpower-infused, jammy sweetness at your fingertips.

But even better than me using this technique on super sweet summer tomatoes is when I pull this trick on dead of winter tomatoes. You know the ones. The tomatoes who left their taste at the door. Well now you have the secret. Roast them and have sweet ‘maters all year round. Don’t forget to line your baking sheet with foil for super easy clean up duties.

I gave you a version of the recipe for these babies earlier this week , but they’re so good they deserve repeating.

Easy Roasted Tomatoes Recipe

Ingredients

2 cups cherry tomatoes
4 cloves garlic
4 sprigs fresh thyme or oregano
Drizzle olive oil
Kosher salt and pepper

Instructions

Preheat oven or toaster oven to 400 degrees.
On a small sheet pan topped with foil, add tomatoes and garlic and drizzle with olive oil. Add salt and pepper and toss to coat. Sprinkle with thyme or oregano sprigs and roast in oven for 15 minutes. Serve hot or cold.

I’m headed to Tucson, AZ for the weekend to celebrate my mama’s 70th birthday young and lots of girl bonding time. Enjoy my Friday Faves and catch ya’ll next week!

1. I’m obsessed with the color orange so naturally this is a favorite time of year for me. Say hello to October and everything you can imagine that features pumpkin thanks to Kelsey’s Pumpkinmania Pinterest board.

2. Fall eats get me craving comfort food and I’m not the only one. Two of my fellow Utah bloggers created two new sites just for me. Okay, and for you. Check out a collection of food blogger’s slow cooking recipes curated by Kalyn while Barbara demystifies cooking with a pressure cooker.

3. I’ve been all frittata and fresh egg obsessed this week, but when Karen posted her potato and tomato jam frittata creation, I knew I was way out of my league.

4. Time to start planning the holiday parties! It’s all about the type design for me, which is why I am loving these paperless Kate Spade invitations.

5. There are several websites I visit over and over and over and now I don’t need to launch a web browser to get to them. Check out this free app that creates a desktop icon for your favorite websites, your blog, your facebook or twitter account…

6. Rachel and Liz have put together a food blogging event that is sure to inspire. Sign up or follow their food eating adventures.

7. After seeing Sarah’s new office I want to redecorate, NOW! How bad do I want that DIY gold glitter pencil holder? Bad.

8. There are a few bloggers out there that I follow, er, um stalk, because they aren’t just great content providers but they know their bizness. Lindsey is one of them, and she recently shared with me another organization app that keeps her clients, and herself in line and on task.

9. Ice cream sandwich iPhone case. Need I say more?

10. Thanks Julia for my favorite Twitter quote of the week: “The only vegetables that look even mildly edible are either wrapped in bacon, fried, or baked in a cake. #pregnancy”

Thanks for reading and please keep in touch. Subscribe to Foodie Crush and follow me on Twitter, Facebook and Pinterest and check out Foodie Crush magazine and Cookie Cravings cookbook.

Kale and Cabbage Coleslaw with Marcona Almonds

June 19, 2012

I’m into layering. Not just in my clothing options—yes, I’m a big fan of piling on the tank, then the shirt, then the sweater, jacket or blazer—but also when it comes to cooking.

Layering flavors and textures in a dish—and even an entire menu—is the sign of an adventurous and accomplished home cook. The cook that takes the uneven path and changes our anticipated cravings with a little extra crunch or flavorful zing is the cook that delivers memorable meals. And by memorable I do not mean complicated or over worked. Just. Good. Food.

I’ve been partial to this mindset ever since I can remember when my favorite after-school snack was crunchy Triscuits topped with creamy liverwurst—hey, I’m German, what can I say? A tuna fish sandwich wasn’t complete without a layer of crunchy potato chips and puckerey kosher pickles. It was all about the texture combos for me, and it still is.

Cabbage is the perfect example of an ingredient that can use an extra oomph, a little push to the flavorful side.

continue to the recipe… about Kale and Cabbage Coleslaw with Marcona Almonds