Easter Weekend

Well there is no shortage of Easter dinner ideas floating around online...my favorites have to include those desserts and flowers above, and (not pictured) these stuffed brussels sprouts and this spring salad. Yum.

Tomorrow we observe Good Friday, but wishing you a blessed Easter on Sunday!

Images: Chocolate & sultana buns by Chantelle Grady / Lemon bars by Baked Bree / Florals by K. Allyson Petty

Sweet Potato Fries

My dad has gotten into cooking now that he's retired -- the day after Christmas he made us some sweet potato fries (with eggs and leftover ham), and now we're hooked on making them at home. I've never really liked sweet potatoes, but these are so good it would make anyone a fan!

The key ingredient is the spice mix shown above, Tone's rosemary garlic. Slice the potatoes, drizzle them with olive oil and sprinkle generously with the spices, and cook in a thin layer of coconut oil on the skillet for ten minutes or so.

PS. If you have a weakness for ranch dressing like I do...these are made for it.

Homemade Vanilla Extract

A few weeks ago, Q's brother sent us a link about making your own deliciously homemade vanilla extract. We'd already been putting together a Christmas basket of different little ingredients for Q's parents who love to bake & cook, so the vanilla extract seemed perfect for them (hopefully along with everyone else we plan to give this to!).

It was pretty simple to make: I ordered the beans inexpensively here on ebay, found mini bottles in bulk using a promo code here, and picked up one very large bottle of vodka at Target while buying Christmas lights. : ) I made most of it in larger jars, as it takes a month or two before it's ready to be strained and used. Since I needed it sooner for the gifts, I made those right in the mini bottles (1 1/2 beans per 4oz), with a note to the recipients to strain once ready.

My sister in-law is also trying this out with bourbon...already looking forward to swapping batches with her and having an excuse to make all kinds of treats!

My Favorite Chili

Sunday afternoon felt like the perfect time to make chili, so I did. I've been using pretty much the same recipe since last winter and thought I'd share...it is so easy to prepare (and make substitutions), and the flavor is sweet and tangy. Just be careful not to get carried away with adding the chipotle in adobo (I had to give an entire batch to my brother last Christmas because my mouth was on. fire!).

My Favorite Basic Chili
adapted from Vegetarian Chili - My Father's Daughter

2 Tbsp olive oil
1 large carrot, peeled and cut into 1/4in dice
1/2 yellow onion, peeled and finely diced 
1 red bell pepper, seeds and stem removed, cut into 1/4in dice
2 cloves garlic, minced
3/4 tsp chili powder
1/2 tsp ground cumin
1/4 tsp ground pepper
1 tsp chipotle in adobo (or barbecue sauce + red pepper flakes)
1 28oz can whole peeled tomatoes with their juice
2 14oz cans white cannellini beans
1 14oz can red kidney beans
3 Tbsp tomato paste
Pinch of coarse salt
Optional ground beef or turkey as add-in
Optional grated cheese and plain greek yogurt served on top

Heat olive oil over medium heat in a medium pot, adding in the carrot, onion, red pepper, garlic and spices. Cook, stirring, for 15 minutes or until softened. Add in the chipotle and stir to combine.

Turn the heat up to high, add the tomatoes with their juices, crushing with a wooden spoon (I also use a masher to make things even smoother); bring to a boil. Reduce the heat to low and simmer for 40 minutes. Add the beans, filling one 14oz can with water and adding to the pot along with the salt. Bring to boil, and simmer again for 40 minutes on low.

Add in the tomato paste (and optional meat), cooking for 20 minutes or until flavors are combined. Add optional toppings and serve.

Evening at Box Bar

We ended up downtown on Monday night and had a dinner date at Box Bar. It's one of the main restaurants surrounding the park, yet we've never eaten there before (we treated ourselves to a Reuben sandwich and black bean burger - neither of which made it on camera). It was that pretty time of evening when all of the lights come on and glow with what's left of the sun.

A Few Things

Just a few things I've marked recently, including this photo I wish I could frame and a recipe for zucchini noodles (this little device is now on my wishlist).

1. Zucchini Noodles - love and lemons / 2. Paris - yellow brick home / 3. Kitchen - gregory mellor / 4. Flowers - reve du jour

Tomato Canning

Last week I canned my first batch of garden tomatoes. My dad grows so many that it's a shame to see any go to waste, and it's the best way to enjoy organic produce year-round. I'm not sure why I thought it would be so difficult or tedious to can, but it went pretty smoothly (and was actually fun!). I used this canning book as a guide & a little tool kit that Q picked up.

I canned them crushed, to be used for anything from sauces to soups. I also made a short list of produce worth taking the time to put up for the winter - so far it includes tomatoes, saurkraut, and pickles.

(photos from my instagram feed)

Thoughts On Food

We've been adapting to eating mostly raw/whole foods. It's something that just months ago I'd probably roll my eyes at because it sounds a little excessive (or at the very least, something I'd never have the willpower to do). I've always thought I was being fairly healthy by eating my vegetables and fruits (and meat from a local farm), but a huge part of my diet consisted of grains - pasta, bread, rice.

Oh, how I love pasta. And bread. I also didn't realize the effects that wheat & grains have on the body and how taxing they are. It took a lot to convince us (a few good articles are here and here), but I've slowly come around and am trying to break free of my dependence on grains.

So, what do we eat? Mostly vegetables, fruit, and protein from pastured eggs, meat, and wild fish. I still enjoy pasta or bread occasionally, especially if we're traveling or at someone's home, it's just not a part of our regular eating habits. It has forced us to be more conscious about our food and to be creative with meals (this was challenging at first), but we're learning along the way and feeling a lot better, too.

My goal in writing about this wasn't to preach, but to share the process as we adapt to it - who knows where we'll end up! Have you tried anything similar? It's a creative challenge I'm (mostly) enjoying and hope to continue posting about here.

Chocolate Banana Bread

I baked a batch of banana bread for the first time a few weeks ago while Q was away, and since it's one of his favorite treats, I made it again for his birthday. To fancy it up for the occasion, I tried a chocolate version.

It's as simple to make as the standard kind, with just a few extra ingredients, and turned out wonderfully dense and not too rich. As indulgent as cake! It was fun to try out, but next time, I think I'll stick with plain old banana bread - it's plenty good the way it is.

Chocolate Banana Bread: I used this recipe, swapping out the sour cream for plain yogurt, and using 1/2 cup chocolate chips instead of a full cup. Served warm topped with berries.

Rhubarb Mini Pies

Rhubarb - especially rhubarb pie - is so nostalgic to me that there aren't adequate words for it (well, I don't have them at least). Growing up, we'd eat rhubarb right from the garden while playing in the yard, puckering up because of its tartness. And my Aunt Doris (who was like a grandma to us...even though she wasn't even really my aunt, just our next door neighbor who became like family) loved to bake and always made rhubarb pie and sauce at the beginning of June. In her old age, she eventually moved away, but would still visit every June and request some rhubarb from the backyard so she could do her magic.

Since then, I've only made rhubarb pie once as an adult, so I wanted to make it again and document it in photos. I'm in awe of food bloggers who make good food and take amazing pictures at the same time. For me, making a decent pie crust was challenging enough. I also decided to try out mini pies, which takes a bit longer to put together, but eventually became a quiet routine of rolling, shaping, filling. I made them first for Memorial Day, and a second time at the end of the week - served individually with a scoop (or two) of ice cream on top.

Strawberry-Rhubarb Mini Pies:

1 Recipe for flaky pie crust

1 Recipe for strawberry-rhubarb filling

6 creme brulee ramekins (similar)

Make dough according to recipe, let chill. Make pie filling, swapping the tapioca for 1/4 cup corn starch (or whichever is on hand). Roll out dough and form into circles an inch or so larger than ramekins. Place bottom dough in each ramekin, add filling, then top dough, adding a few slits with a knife. Set ramekins on baking sheet and bake at 400 degrees for 20 minutes, then for another 20 minutes at 350 degrees until lightly brown. (Don't forget the ice cream!)

From The Garden

My dad's an avid gardener. He can often be found reading his trusty old gardening book, tending to his plants, or his favorite thing: sitting in a lawn chair, drink in hand, "watching the garden grow". For Memorial Day, not only was there plenty of fresh asparagus in the garden, but also (to our surprise) one tiny, perfect zucchini that had quickly grown.

After picking our bounty, I decided to throw together this big veggie-pasta salad, starring the asparagus. I love tossing a bunch of veggies in with a bit of pasta - it's a great way to incorporate variety (and some lesser favorites, like peas), and with a lemony dressing & goat cheese, it makes a fine summer dish.

For the salad, toss together:

1/2 lb pasta, cooked

1 pint cherry tomatoes, halved

1 cup peas

1 small zucchini, diced

1 lb asparagus, chopped

goat cheese, crumbled

For the dressing, whisk together:

1/4 cup fresh lemon juice

1/4 cup olive oil (I used pecan oil)

2 tablespoons dijon mustard

1 garlic clove, minced

1/4 cup fresh dill, chopped

salt & pepper to taste

Recipe based on this.

Life Lately & Instagram

This past weekend felt like summer: hot, sunny, and smelled of sunscreen and fresh fruit. Above are some recent snapshots (at the library, good food, and opening the pool over at my parents' house).

I used to keep my Instagram feed private, but... I've slowly found myself getting hooked on the daily snippets others share, so I removed more personal pics from my feed and made it public. It's mostly bits of my surroundings, food, & inspiration. I'm still finding everyone on there so feel free to let me know your username! I'm under @allihooray.

PS. The fruit pops above were a quick fix inspired by this and this. Greek yogurt mixed with smashed strawberries, and frozen for as long as everyone could wait. : )

Loving Lately

Some recently pinned food & inspiration: rhubarb oatmeal, cute pup, almond milk, serene bath (via).

(photos by happyolks, jennifer little, matthew kenney, & house beautiful)

Loving Lately...

A friend brought us a bag of raspberry wafers from a bakery in Charleston, SC and I fell for these tiny, crisp cookies dusted with powdered sugar. Even Q, who doesn't have the sweet tooth I possess, loved these and we found ourselves divvying up the last of the bag. Luckily they're also available online in several different sweet and savory flavors...a dangerous thing indeed.

Loving Lately...

One of the best sandwiches I've ever had was in St. Louis at a little cafe by the water, the first year Q & I were married. I wish I could remember which place! But I've been trying to recreate that sandwich I ordered ever since.

This week we had most of the ingredients on hand, so this is the simplified version I've been making: bakery bread with smoked Gouda cheese, mixed greens, a bit of turkey, red onion, and sliced apple, with mayo or vinaigrette. And Q's version is pretty good, too: all the same ingredients, but with tangy barbeque sauce for the dressing.

Loving Lately...

The first decent batch of clementines finally arrived at our local grocery store and I can't get enough of their citrus goodness. Also, I've hoarded tiny bowls for years and realized they also make the perfect size for snacking - fruit, cheese, nuts, and (of course) chocolate.

Giant Chocolate Cookies

What's your favorite type of cookie? Mine involves anything with chocolate, so I made giant versions of these (recipe here) for Valentine's Day. They're similar to brownies: flaky on the outside with a soft, chocolatey center (and best enjoyed with a glass of milk).

(photos taken using instagram)

Cookies & Tea

I had lunch with a friend I hadn't seen since before Christmas, and since she loves tea & lemon-y treats, I made her a batch of chewy lemon cookies (recipe here) on Sunday and wrapped them up along with some of this tea. They are kind of perfect for winter, because they're a refreshing version of a sugar cookie, with a bit of lemon zest in each bite.

Making French Onion Soup

Between getting the cookbook My Father's Daughter recently, along with the new camera lens, I've been cooking & photographing in the kitchen a lot lately. It's usually dark when I start dinner (courtesy of winter), so the photos don't always turn out pretty, but I like documenting the process for myself to look back on and am considering printing a little booklet of all of my favorites...someday. Here is one favorite (from the cookbook) that I make frequently: French-onion-style bean soup (recipe here). It is so delicious, and best of all, easy to make.

(simple spices)


(star of this dish: fennel bulb - so fragrant - along with garlic & onion)


(hearty, white cannellini beans)


(served, with crusty bread...or cheesy toasted baguettes)