Food on Friday: 2 recipes with za'atar chicken and veggies

Nothing says summer more than beautiful, colorful salads and fresh wraps.  Add in some Middle Eastern spices and you have the perfect light weeknight dinner and lunch for the next day.

Food on Friday: Pumpkin risotto with herbs and nuts

About a month ago, on a crisp October Friday evening, I had a dear friend of mine over for a cooking/pigging out session and we made pumpkin risotto.  It was the bomb.  End of story.


…Just kidding…With Thanksgiving coming up next week, I thought it the perfect time to post this recipe so that you have something to make if vegetarians happen to be coming over for dinner (make it with vegetable stock in that case).  This risotto is creamy and delicious and contains all of the wonderful and bold flavors of autumn.  It would be perfect served alongside chicken or turkey, but is actually a perfect main dish on its own.

I used this recipe but didn't puree one half of my pumpkin.  I just put the chunks in.  I also added some leftover mushrooms I had, fresh herbs, some small and crispy bits of sausage and roasted hazelnuts on top!  For the herbs, I added fresh sage and a bit of thyme.  My friend, a meat eater, wanted to add the sausage and I have to say, it really added a richness to the dish.  You could also use bacon pieces or something similar.  We garnished with parmesan and roasted hazelnuts, which was as delicious as it was pretty! Then we stuffed our faces with it and watched like 6 episodes of Revenge. It was pretty heavenly.  I love friends.  And I love Friday evenings.  Hope you're enjoying yours!

Food on Friday: Bauernfrühstück (farmer's breakfast) with pumpkin and sausage

Today was cold and damp, a perfect first day of November.  It was a holiday, too, so I spent the day wrapped up in a blanket with candles going and warm coffee in my hand.  In the afternoon, I went walking around the lake with a friend and tried not to think about how cold my nose and hands were.  

This breakfast is absolutely perfect for days like today. It's hearty and cozy, while still being relatively healthy.  It contains some of my favorite autumn ingredients, like pumpkin, herbs and sausage and is like a warm smile for your heart.  It's super easy, too.  

I didn't really use a recipe, so I will just explain how I made it here and you can alter the amount of the ingredients based on how many people you want to serve.  

Ingredients

pumpkin (hokkaido) 

olive oil

salt, pepper

butter

onion

garlic

herbs (sage, rosemary, thyme), chopped

eggs

milk or cream 

spicy paprika 

italian sausage, cooked in balls 

toast

parmesan cheese

Coat pumpkin with olive oil, sprinkle with salt and pepper.  Roast in oven until very tender.  While the pumpkin is roasting, heat butter in a pan over medium heat.  Chop onions and sauté until soft.  Add garlic and herbs and let cook until fragrant.  Scramble eggs with a little milk in a bowl.  Add salt, pepper, paprika to taste.  Add to pan.  Cook like you normally would for scrambled eggs.  when it's almost finished add sausage and pumpkin.  Make toast.  

Before serving, grate a little fresh parmesan on top.  Garnish with fresh herbs.  

Food on Friday: Apple and Salsicce Tarte Flambée

There is nothing I love more than the delicious, fresh and comforting food of autumn.  Fresh fruits and vegetables prepared in hearty ways to warm you from the inside out and impress you with what nature has to offer!  

So, when I found this recipe in a German magazine called Lust auf Genuss, I knew I had to make it! And oh my was it absolutely delicious!  The delicious apples combined with the italian sausage completely epitomize fall and it comes together really quickly (especially if you don't have to make the sausage yourself).  Perfect for a cold autumn weeknight!  

Apple and Salsicce Tarte Flambée

serves 2

3-4 sprigs (total) of rosemary and sage

2 apples

2 tablespoons of butter

pepper

1 pre-made pizza dough

1 teaspoon of fennel seeds, crushed

150 g of heavy sour cream or Crème fraîche

175 g Salsicce or italian sausage of your choice (I made my own italian-style sausage using this recipe)

Sea salt

Remove the leaves of the herbs and chop finely.  Slice the apples.  Heat the butter in a skillet over medium heat.  Sauté the apples and herbs until just starting to soften.  Sprinkle with pepper.  Preheat oven to 220 degrees C or 430 degrees F.  Thinly roll out dough and spread with heavy sour cream/crème fraîche. Sprinkle with fennel seeds. Arrange apple slices, sausage and leftover herbs on the dough and bake in oven for 20-25 minutes.  Sprinkle with sea salt and serve immediately.  

Food on Friday: Apple fig grilled cheese

It's no secret around here that I have a (literally) unhealthy love for grilled cheese sandwiches (you can see evidence here and here).  This time of year, as the weather gets cooler and cooler, something in my primordial self begins to crave more and more calories and fat.  So, when my mom mentioned a delectable sounding grilled cheese she had recently at Boudin Bakery (SF shout-out!!!!!!), I knew I had to find a away to recreate it. 

And, thus, the most delicious grilled cheese in the history of the world was discovered.  

Imagine all the things you love about fall....

 Comfort food?  Check.  Cheese?  Check.  Apples?  Check.  Figs? Check.  This grilled cheese is like autumn wrapped up all neatly between two pieces of grilled bread.  It's so, so good.  And, as our nights dip below the 40-degree mark, it is just what I need to help keep my bones insulated and warm at night. 

Here's how you can taste this deliciousness for yourself: 

Apple fig grilled cheese

makes 1 sandwich

2 slices bread (I used basic wheat, but I have heard Boudin Bakery uses parmesan bread)

1/2 tablespoon butter

1 tablespoon fig jam (if you live in Germany, Rewe makes a good one) 

2 slices of aged gouda or cheddar

1 tablespoon of brie

4 or 5 thin slices of apple

Heat skillet over medium heat.  Butter outsides of two slices of bread.  On the inside (non-buttered part), spread jam.  Then layer gouda, brie and apples and cook in skillet until everything melts together and the outside of the bread is golden-brown.  

Gettin' figgy with it: caramelized fig and toffee sundaes

Desperate times call for desperate measures.  And these, my friends, are desperate times.  Which means that, these days, I regularly go into the supermarket and come out with nothing more than 15 EURO (that's $20 folks) worth of potato chips, ice cream and wine.  Although I spend most of my days crying lying in bed watching Pretty Little Liars with potato chip crumbs all over my scarf, I still try to keep it classy when I can...  Which means that said potato chip crumbs are rosemary sea salt flavored (totally better than regular flavored potato chip crumbs, right?) and the bowls of ice cream I stuff down my face are fancily topped with caramelized figs and toffee sauce (I know, right?).

Now, these caramelized fig and toffee sundaes are seriously to die for.  And if it was my misery that inspired this decadent, rich and totally moan-inducing concoction, then you're welcome and maybe every cloud truly does have its silver lining.

This is my silver lining.  Oh, and Ian Harding.   Because, he's as yummy as these sundaes.  

Caramelized fig and toffee sundaes

fresh figs
honey
ice cream (almond flavor is my favorite)

Elaine's Toffee Company's Toffee Sauce
a pinch of sea salt

candied almond pieces (optional, my ice cream has it included)


Heat honey in a skillet over medium heat.  Slice the figs and sauté them in the honey until caramelized (about 5 minutes).  You can either let the figs cool or use them right away.  Place ice cream in dishes and layer the fig slices along the sides and on top.  Drizzle a little (or a lot ;-) of Toffee Sauce over the top and finish with a tiny sprinkle of sea salt for contrast.

Food on Friday: Blueberry lemon cupcakes

I love a good cupcake but am constantly disappointed by bakery versions, which are often dry or chewy.  I have come to find that the best cupcakes are homemade, from scratch and, believe it or not, not all that much work.  In the past, I have come across some pretty spectacular recipes (here, here) and this is most definitely one of them! 

Celebrate the 4th with food!

In honor of the big red, white and blue holiday tomorrow, here are a few recipes that I would looooveee to make if I were living it up tomorrow in the U.S.A.  

Since, I have to work, you will have to enjoy the fireworks, BBQ and lemonade for me.  Have a great 4th!  

1. Sweet Potato Chickpea Patties with Dilly Cucumbers

Food on Friday: Moroccan Chicken Tagine

Given enough time (and a boyfriend willing to wash dishes), cooking is something I truly love to do.  My favorite way to cook is with some good music on, a glass of wine in my hand and Peter in the kitchen to keep me company and deal with any meat we might be cooking.  Preferably, I like to make it an event and then linger at the table afterwards, chatting and relaxing.  

That said, I really only enjoy cooking on weekends or when I have a lot of time.  And sometimes, there are evenings that call for a simple dinner.  That's where this dish comes in.  You see, the taste is anything but simple but the preparation is about as easy as it gets.  

Food on Friday: Strawberry rhubarb crumble, take 2

To begin this blog post, I think I have to apologize. Once, for reposting a recipe that I posted last summer right around this time and again for changing the name of my weekly Friday food posts on here.  

Food on Friday: Panna Cotta

On my 26th birthday, I discovered something new about myself...something wonderful and life-altering.  That something was my love for panna cotta.  

Food on Friday: Mango, black bean, quinoa salad

This is the perfect weeknight dinner.  It's fresh, summery and delicious.  It takes almost no preparation, no effort.  It's healthy (and let's face it, weeknights are when we try to be healthy).  Cilantro and spice give it the perfect kick.  

Food on Friday: Tried and tested spinach artichoke grilled cheese

Earlier this week, Joy the Baker posted a recipe for a spinach and artichoke grilled cheese and I got seriously hungry seriously fast.  As you know, I loooooove grilled cheese.  And, one thing I love more than grilled cheese is artichoke hearts. Spinach is my go to green for a few extra vitamins.  Mixed all together--with a little bit of garlic--sounded like heaven on a plate.  

Food on Friday: Easter sugar cookies

  

I hope you are enjoying your Good Friday and that you have big (or not so big, but relaxing) plans for this weekend.  I have a four days off and am planning/hoping to enjoy every minute of them.  

I just wanted to pop in really quickly today to share with you some cute Easter sugar cookies I made today. When I saw the adorable bunny and tulip cookie cutters, I couldn't resist!  

I used this Martha recipe and they turned out well (just be sure that you really refrigerate them long enough before attempting to cut them out).  

Happy Easter and have a fantastic few days!

Food on Friday: Homemade crunchy müsli

As you may have figured out by now, breakfast is my favorite meal of the day.  (If you need proof, it's here, here, here, and here.)  I eat it every day, no matter how late I wake up or how little we have in the pantry and fridge.  On Saturdays and Sundays, I enjoy taking it slowly, lighting candles and savoring my big cup of coffee.  During the week, I'm just as satisfied with a slice of peanut butter, banana and honey toast or a big bowl of cereal.  

It's finding a cereal that's nutritious and satisfying that doesn't cost and arm and a leg here that is challenging.  It's been quite a while since I have bought cereal in the United States, but imagine this is even more true there than it is here.  It's impossible to find something that isn't loaded with sugar and contains enough stuff to actually keep you full until lunchtime.  

Enter homemade crunchy müsli (or granola, as we Americans call it)!  This stuff is seriously fabulous and the best part is that you have all the control.  

I loaded mine with oats, nuts and seeds then toasted it to a rich golden brown and tossed in some shredded coconut and dried fruit.  Peter and I tasted it this morning and it may just be my favorite cereal I have ever had!  (It didn't hurt that the sun was shining and that Peter and I were actually in the same place for breakfast for once.)

Here's how to make your own: 

Follow Aran Goyoaga's recipe for Basic Granola here.  

(The best part about this recipe is that she provides metric measurements for all my German friends, too!)

Add in your choice of 'fun stuff'.  I chose sesame, flax, sunflower and pumpkin seeds, as well as almond slivers.  Then, after my oats, seeds and nuts baked, I added the coconut and mixed dried fruit, so that there was a little of everything in there!  Yum!

Wouldn't this make the most beautiful hostess gift when you visit a friend for the weekend?  I think so  Just put it in a pretty jar and maybe take it with some gourmet coffee.

In the end, it is so delicious, the empty bowl looks like this!  Have a fantastic weekend everyone! 

Food on Friday: Ginger, lime and honey tea

I'm a sucker for a good cup of tea.  More so than coffee, tea is my comfort drink of choice.  I like coffee, but I like it in a very specific way (in a large mug, in my pajamas on a lazy Sunday) and find that just about any other time I drink it, it is more for the caffeine boost than for the enjoyment of it.

But tea...warm, soothing and versatile tea is comfort to my soul just about any time of any day.  In the morning, you can have it black and strong.  In the afternoon, you can get a little pick me up--one that won't keep you up until 2 am--with a little jasmine green.  Take the herbal route in the evening to put you to sleep and throw a nice fruit flavored tea in there from time to time.

My current favorite (read: obsession) is ginger, lime and honey tea.  I first tried this freshly made from a cafe here in Nuremberg.  While ginger and lemon is a very common (and a bit boring) combination, lime and ginger don't show up together quite so often.  The lime is a fantastic (and a bit sweeter, fresher) compliment to the ginger.  Adding just a bit of honey balances the two intense flavors.

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Ingredients:

Water
Fresh ginger
Fresh lime
Honey

Method:

Fill a sauce pan with about 1/2 a liter of water.  Slice 1 1/2 inches of fresh ginger and put in pan.  Bring water to a boil then turn down to low.  Let simmer for 10-20 minutes (depending on how strong you like your ginger taste to be).  Taste it after 10 minutes, then every few minutes after until you reach your desired strength.

Add the juice of about a 1/4 of a lime.  I always add a little at a time and taste it along the way.  You want the lime to enhance the taste of the ginger, not cover it up.  Add honey a teaspoon at a time until you reach desired sweetness.

Enjoy!

TIP:  I think this would also made a delicious cold tea.  I plan on making it two ways over the summer.  First, I will serve it as is, but chilled.  Second, I will make a concentrate of it (using the same ingredients but less water), chill it and then top it off with sparkling water for a refreshing and healthy "soda."

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I hope you have a fantastic weekend!  It will be cooooold here, so I will be needing a lot of this warming tea.  Have fun and I hope you stay a bit warmer than we are here!

Food on Friday: Joy the Baker's Roasted Red Pepper & Feta Scones

A few weekends ago on a cold and gloomy Sunday morning, I got out of bed early--and by early, I mean 9:30--put on my coziest sweater and mixed the dough for these amazing scones.  

As soon as I had finished cracking eggs, measuring salt and baking soda and kneading, I ran back upstairs to warm my toesies under the covers and cuddle until they were golden brown. 

Normally, we have four standard weekend breakfasts: 

1. scrambled eggs (always with red bell pepper, onion, garlic and feta)

2. french toast (with syrup for him and powdered sugar for me)

3. pancakes (blueberry)  

4. German breakfast (cheese, salami, jams, rolls and a perfectly soft boiled egg)

We always take our time and use the hour or two to chat and slow down after a stressful work week. But, the rotating four just sounded a little boring this time.   When I saw these Roasted Red Pepper & Feta Skillet Scones on Joy the Baker's blog, I knew these were going to get us out of the breakfast rut. 

And boy did they.  Coming out of the oven, these scones were possibly the most beautiful dish of food I have ever seen.  I didn't even want to eat them they were so perfectly brown and delightfully textured, with speckles of freshly cracked pepper dotting the top.  Believe me when I say they tasted as good as they looked and were dense and exploding with flavor. We slathered ours in butter (because butter makes everything better) and accompanied them with a soft boiled egg.  

It was the perfect Sunday morning--the kind of Sunday morning for flickering candle light, listening to Ray LaMontagne and wrapping your cold hands around a giant mug of coffee to warm them.  We sat at the table for a long time, eating buttered pieces of scone and talking about everything and nothing at the same time.  And, suddenly, all the coldness was gone and only scones and love remained.  

Roasted Red Pepper & Feta Skillet Scones
by Joy the Baker

(I didn't use a skillet because we don't have one.  I used a pie plate instead and it worked great!)


makes 8 servings

adapted from Simply Recipes

4 to 4 1/2 cups all-purpose flour (*500-530 grams)
1 tablespoon sugar (*15 grams)
1 teaspoon salt (*6 grams)
1 teaspoon baking soda (*5 grams)
4 tablespoons unsalted butter, cold and cut into cubes (*56 grams)
1 large egg, beaten
1 3/4 cup buttermilk, cold (*414 ml)
1 cup coarsely chopped roasted red peppers* (I used store bought peppers instead of making my own)
heaping 1/2 cup coarsely crumbled feta cheese
3 tablespoons coarsely chopped fresh basil
1 teaspoon coarsely ground black pepper
*If you’re starting with fresh red bell pepper, it will need to be roasted and toasted first.  Turn a gas stovetop burner on to medium heat.  Place the entire pepper directly over the flame and allow to rest there until blackened and charred.  Use a pair of tongs to flip the pepper so that it can be browned on all sides.  Remove from the flame, cut in half (removing the top and seeds) and use a sharp knife to gently peel away the charred skin.  You can leave a bit of the charred skin in tact for a rustic look and taste.  Coarsely chop the pepper and set aside.
Place a rack in the upper third of the oven and preheat oven to 425 degrees F.  Grease a large (9 or 10-inch) cast iron skillet with either olive oil or vegetable shortening and set aside.  Alternately you can use a greased round cake pan if your don’t have a cast iron skillet.
In a large bowl, whisk together flour, sugar, salt, and baking soda.
Add the cold butter and, using your fingers, quickly break the butter down into the dry ingredients.  Some bits of butter will be the size of small peas, others the size of oat flakes.
In a small bowl, beat together egg and buttermilk.
Add the wet ingredients all at once to the dry ingredients.  Stir with a wooden spoon, working to moisten every bit of flour with the buttermilk mixture.  Before the mixture is entirely incorporated, add red pepper, feta cheese, and basil.  Dump mixture out onto a clean work surface and gently knead together.  If the dough is too sticky, add a bit more flour.  The dough should be moist but still shaggy.  Gather into a 1 1/2-inch thick about 8-inch round.  The dough will be shaggy, that’s better than over-kneading the dough.
Transfer dough to prepared pan.  Use a serrated knife to mark an inch deep X into the dough.  Brush generously with buttermilk and top with cracked black peppercorns.  Place in the oven and allow to bake for 35 to 45 minutes, or until the top is a deep golden color and a skewer inserted in the center comes out clean.  If you’re using a regular cake pan instead of cast iron, check the scones after 30 minutes.

Let bread rest in the pan for 10 minutes before removing.  Serve warm.  This bread is best served straight from the oven or warm.  It is best the day it is made.

* Metric units are approximate.