Becky Loves Cooking

Kimchi Fried Rice

2018-10-03T12:53:00.001-04:00

Do you have a jar of kimchi lurking in the back of your fridge? Then this recipe is for you! I have about 4 jars tucked in the back of mine at all times because if I run out....it's a major problem (slightly addicted)! Kimchi fried rice has become one of my favorite meals to throw together because not only is it easy to make, but it is so darn flavorful at the same time. I have posted pictures of this dish many times on my Instagram account and promised to post my recipe, so here it is! This recipe is vegetarian but you can alter it any way you like. If you are a meat eater, add some meat! If you are vegan, leave out the egg, etc. That is the beauty of this dish, you can make it yours. Now grab that jar of kimchi and get started!

Ingredients:

2 Tbsp. of olive oil
1/2 onion, sliced
4 garlic cloves, chopped
1 cup of kimchi, chopped
1/4 cup of kimchi liquid
3 cups of day old rice (or fresh if that is what you have)
1/2 cup of frozen green peas
2 tsp. of toasted sesame oil
1 Tbsp. of toasted sesame seeds
2 green onions, chopped (for garnish)
2 fried eggs
1 avocado, sliced
toasted seaweed for serving

Directions:

In a frying pan over medium heat, saute the onion in the olive oil. Once the onion starts to brown, add the garlic and cook for a minute or so. Next add the chopped kimchi along with the liquid. Cook for 5 minutes and then add in the rice. Stir until it is well combined and cook an additional 10 minutes. Add the sesame oil, sesame seeds, and stir. Add the green peas, cover and turn off the heat. The peas should be steamed after about 10 minutes. Serve the rice in bowls garnished with green onion, fried egg, and avocado. You can drizzle some additional sesame oil, sesame seeds, and some gochugaru (Korean red pepper flakes) on top, if you like. I enjoy scooping it up with toasted seaweed but you do you! Serves two.

Photo by Becky Loves Cooking
Recipe by Becky Loves Cooking

Gluten Free Snickerdoodles

2018-09-29T12:11:00.000-04:00

The Snickerdoodle is one of my favorite cookies so when I came across this recipe on Pinterest over a year ago, I had to try it. I have been making them ever since (twice per week actually!). Not only are they delicious, but they are super easy to throw together. I decided that I needed to share them on my blog because everyone needs to know about these! They are seriously the best gluten free cookie I have ever had. Moist, rich, and addictive! Let me know what you think!

Ingredients:

2 cups of blanched super fine almond flour (my favorite is Costco's Kirkland brand)
1/4 tsp. of baking soda (rounded)
1/8 tsp. of salt (I use pink Himalayan salt)
4 Tbsp. of coconut oil
1/4 cup of honey
1 Tbsp. of pure vanilla extract
2-3 Tbsp. of ground cinnamon (for rolling the cookies in)

Directions:

Preheat your oven to 350.
In a large bowl, whisk together the first three ingredients and set aside.
In a small saucepan over low heat, melt the coconut oil and honey together (skip this step if you live in a warmer climate and your coconut oil isn't solid). Once they are just melted, turn off the heat and add the vanilla extract. Stir well and then add this mixture to the dry ingredients. Mix all of the contents of the bowl together until they are well combined. Sprinkle the ground cinnamon on a small dish in an even layer (you are going to roll the cookie balls in it) and grab a cookie sheet. Take a rounded tablespoon portion of the dough, form it into a ball, roll it in the cinnamon, and then place it on the cookie sheet. You should have about 16 or so when you are done depending on how big you make the dough balls. Using the bottom of one of your measuring cups, gently flatten the dough balls into discs (so they are around a 1/2 inch thick). Bake them for 8 minutes and then let them cool for about 45 minutes. Enjoy!

Photo by Becky Loves Cooking
Recipe by The Urban Poser

Simple Lentil Soup

2018-02-19T16:02:00.001-05:00

Lentil soup is such a comfort soup to me. I have fond memories of sitting at the kitchen table with my mom as a child, sorting through lentils and looking for stones (that is an important step so don't skip it!). My mom always liked to get us involved in the kitchen which is most likely why I love cooking so much to this day. Her lentil soup was and is, always so delicious! This is my version of lentil soup that I hope to teach my children how to make one day soon. I like to keep this soup simple. While I will occasionally add extra veggies to it, this is always the base. I hope that you enjoy it as much as we do!

Ingredients:

3 Tbsp. extra virgin olive oil
1 large onion, quartered and thinly sliced
1 tsp. of dried thyme (or a bundle of fresh)
2 carrots, chopped
6 celery stalks, chopped
1 head of garlic, roughly chopped
1 cup of brown lentils, sorted and rinsed
6 to 8 cups of vegetable stock (I use low sodium Better than Bouillon brand)
4 cups of fresh spinach
salt and pepper to taste

Directions:

Heat the oil in a soup pot, over medium heat. Add the onions, a sprinkling of salt, and saute until they begin to brown. Add the thyme, carrots, and celery. Saute until the veggies begin to soften. Add in the garlic and saute for a minute or so. Next, add the lentils, vegetable stock, and a few grinds of fresh ground pepper. Cover and bring to a boil. Reduce the heat to low and simmer for 30 to 45 minutes until the lentils are thoroughly cooked. Add in the fresh spinach and simmer for an additional 5 to 10 minutes. Serve with pasta, rice, or some crusty bread! I like to top mine with grated Pecorino Romano and crushed red pepper. Enjoy!

Photo by Becky Loves Cooking
Recipe by Becky Loves Cooking

Banana Oatmeal Breakfast Cookies

2018-02-08T16:13:00.001-05:00

These breakfast "cookies" have become a staple in our house. I make them 3-4 times per week because they get devoured pretty quickly. They are a great sort of grab and go breakfast for those busy mornings, but also great to have as an afternoon treat with a nice cup of tea.

Ingredients:

3 ripe bananas, mashed
2 tsp. vanilla extract
1 tsp. ground Ceylon cinnamon (it is milder than Cassia)
1/8 tsp. of kosher salt
2 Tbsp. of maple syrup
1/4 cup of semi-sweet chocolate chips (Enjoy Life brand are vegan)
1 1/2 cups of old fashioned rolled oats
1/4 cup of chopped pecans or walnuts

Directions:

Preheat oven to 385. In a large mixing bowl, mash the bananas. Next, add the vanilla, cinnamon, salt, maple syrup, and mix well. Add the rest of the ingredients and mix until well combined. Place large spoonfuls on a parchment lined cookie sheet. Flatten them into patties with the back of your spoon. Bake them for 25-30 minutes (until the edges have browned a bit). Enjoy!

Photo by Becky Loves Cooking
Recipe by Becky Loves Cooking

Pasta e Ceci (A.K.A. "Pasta Cheechada")

2018-01-25T11:39:00.002-05:00

This is a dish that I grew up on and enjoy making for my own family now. Growing up, this dish was always referred to as "pasta cheechada" by my great grandparents and grandparents. My family originated from a tiny town in Calabria so I am assuming that this was their Calabrian take on traditional pasta e fagioli. This soup is one of my favorite comfort foods and one that I make sure to always have the ingredients on hand to make. I hope that you enjoy this as much as we do! Comment down below and let me know what you think!

Ingredients: 4 Tbsp. of extra virgin olive oil 1 onion, chopped 1/2 to 1 tsp. of crushed red pepper (optional) 3 Tbsp. of tomato paste
1 head (or more!) of fresh garlic, peeled and crushed
1/2 cup of white wine 1 24 ounce can/tetrapak of chopped tomatoes (I prefer San Marzano) 1 big bundle of fresh thyme (I tie it with some kitchen twine) 1 15-ounce can of chickpeas, rinsed 1 Pecorino Romano cheese rind 6 cups of water 2 cups of frozen green peas 1/4 cup pasta of your choice (uncooked) salt and pepper to taste

Directions:

Heat the oil in a large pot, over medium heat. Add the onions, a sprinkle of salt, and saute until the onions begin to brown. Add the crushed red pepper and tomato paste. Cook until the tomato paste deepens in color (keep stirring the mixture so it doesn't burn). Add the garlic and saute for a minute. Next, add the white wine to deglaze the bottom of the pot. Add the tomatoes and fresh thyme bundle, cooking until the tomatoes are reduced by about half. Next, add your chickpeas, Pecorino Romano rind, and water. Cover and bring to a boil, then reduce to a simmer. After 25 minutes, add the peas and pasta. Cook for an additional 8-10 minutes, until the pasta is al dente. Serve with some nice crusty Italian bread and grated Pecorino Romano cheese. Enjoy!

Photo by Becky Loves Cooking

Recipe by Becky Loves Cooking

Immune Boosting Soup (Red Lentil and Chickpea Soup with all of the good things!)

2018-01-17T09:07:00.001-05:00

It's that time of year where everyone is sick so I am doing everything in my power to try and keep us healthy! This soup has become a staple in our house. Healthy and loaded with all of the good things but tastes delicious too!

Immune Boosting Soup

2 Tbsp. of extra virgin olive oil
1 heaping tsp. of cumin seeds
1 large onion, chopped up any way you prefer
1 heaping tsp. of turmeric powder
1-2 tsp. of fresh ginger, minced
1/2 tsp. of crushed red pepper, plus additional for serving (optional)
4 stalks of celery, finely chopped
1 head of garlic, roughly chopped
1 medium tomato, chopped (I used little heirloom tomatoes because that is what I had on hand)
1 cup of red lentils, sorted and rinsed
1 15 ounce can of chickpeas, drained and rinsed
6 cups of vegetable stock (I used about 4 tsp. of low sodium vegetable Better Than Bouillon in 6 cups of water)
4 to 6 cups of fresh spinach
salt to taste
1/2 tsp. fresh ground pepper
Basmati rice for serving

Directions:

Heat the oil in a large pot, over medium heat. Add the cumin seeds and let them fry for a minute. Next, add the onion and saute until they start to get nice and brown. Add the turmeric, ginger, crushed red pepper, and cook for a minute or so. Next add the celery, garlic, and tomatoes. Cook until the tomatoes break down (lose their shape and turn to mush) and the celery has softened. If the mixture gets too dry, add a quarter of cup of stock or water. Add in your lentils and chickpeas, stir to combine. Add your stock and ground pepper. Stir, cover, and bring to a boil. Once it comes to a boil, turn it to low and simmer for about 25 to 30 minutes. Add in your spinach and stir until it wilts. Season with salt if needed. Serve with some Basmati rice and some additional crushed red pepper if you desire, and enjoy!

Photo by Becky Loves Cooking
Recipe adapted from a recipe by Chetna Makan

Blueberry Coconut Almond Granola

2015-10-02T10:15:00.003-04:00

My journey towards creating the perfect granola recipe began at the beginning of the year when four pounds of old fashioned rolled oats were delivered to my house. My parent's kitchen was on the verge of being renovated and needed to be completely cleared out. I was the recipient of pretty much all of the food products that their kitchen had contained. While I was appreciative, I was overwhelmed with the overflowing bags of food filling my kitchen (on top of what we already had!). I was determined to use up everything that they gave us and I did just that, beginning with the oats.

Since I had oodles of oats, I decided I would try my hand at making granola. I had only attempted making my own granola once in the past. While it was well received, it wasn't my favorite. This time around, I set out to make my perfect granola. I made several recipes but eventually came up with my own. My recipe calls for dried blueberries which is kind of funny because I am not a big fan of blueberries! Sure I love them in pies and other baked goods but you will rarely see me eating them fresh. After trying various dried fruits in this granola, I decided that dried blueberries were the best candidate. Go figure!

There are many reasons to make your own granola. First of all, it is cheaper, secondly, it is EASY to make, thirdly, you can control the ingredients that go into it (which is important in the age of GMO's, processed sugars, etc.), and most importantly, it tastes SO much better than store bought. So the next time you reach for a bag of granola off of the store shelf, hit the bulk food section instead, and make your own. You won't be disappointed!

Blueberry Coconut Almond Granola

3 cups of old fashioned organic rolled oats

1 cup of shredded unsweetened organic coconut

1 cup of raw slivered organic almonds

1 cup of dried organic blueberries

1 tsp. of ground cinnamon (Ceylon is the best in my opinion!)

1/2 tsp. of Himalayan salt

1/4 cup of raw organic unprocessed coconut oil

1/3 cup of local honey

1/3 cup of 100% pure maple syrup

1 tsp. of pure vanilla extract

Directions:

Preheat your oven to 275 degrees F. Line a baking sheet with parchment paper and set aside. In a large bowl, mix together the oats, coconut, almonds, blueberries, and cinnamon. In a sauce pan on low heat, combine the salt, coconut oil, honey, and maple syrup. When the coconut oil has melted, remove the pan from the heat, add the vanilla extract, and stir until mixture is well combined. Pour the liquid mixture into the large bowl and stir until the everything is evenly coated. Dump the contents of the bowl onto the parchment lined baking sheet and spread it out in an even layer. Bake for 45 to 55 minutes, stirring every 15 minutes. Watch it closely towards the end so that it ends up golden but not burned! This granola takes the full 55 minutes in my gas oven but all ovens are different. Once the granola is nice and golden, take out of the oven and let it cool for an hour or two. When dried it should be hard and crunchy (if not, you know that your granola needs more time in the oven next time you make it). Store in a sealed container for up to two weeks!

Serve over Greek yogurt, ice cream, or just eat it by the handfuls like we often do! Enjoy!

Photo by Becky Loves Cooking

Recipe by Becky Loves Cooking

Ezogelin - Turkish Red Lentil Soup

2015-03-04T21:10:00.001-05:00

I have been meaning to write this post for quite some time but every time I make this soup, I fail to document it. Sigh. Life takes over, what can I say?

A friend from college and owner of luxury travel agency, Destination Affairs, had been on a recent trip to Dubai. She sent me this beautiful array of spices that she had picked up from the Souk market there. I was out of my mind with excitement! A cook's dream! Opening that box was like opening a present on Christmas morning. The excitement was truly the same. I have to admit that I was hesitant to use them at first because I viewed them as gold. I did not want to use them hastily. Instead, I wanted to find the perfect recipes to highlight their flavors. These are truly some of the best spices I have ever used. The cumin seed was so tasty that you could eat it straight (which I did) and the sumac had the most beautiful deep purplish burgundy color. I wanted to cherish them but then let's face it, spices do not get better with age. I dove right in!

While on the hunt for different red lentil soup recipes, I came across a soup by the name of Ezogelin. There is a sad story about a woman (Ezo) who was unlucky in marriage, that is associated with this soup but don't let that deter you from trying it! It is honestly the perfect soup for a cold winter night (perfect timing, no? lol).

*Google "Ezogelin" or "the Ezo Bride" to read the story if you are curious about the story behind the soup!

Ezogelin (Turkish Red Lentil Soup)

2-3 Tbsp. of extra virgin olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
4-6 garlic cloves, chopped
1 Tbsp. of smoked hot paprika
1 tsp. of cumin seeds
1/4 tsp. of crushed red pepper
1/4 tsp. of cayenne pepper
3 Tbsp. of tomato paste
1 tomato, chopped
1 Tbsp. of dried spearmint
1 cup of red lentils, picked over and rinsed

1/4 cup of Basmati rice, rinsed
1/4 cup of quinoa (or bulgar wheat), rinsed
8 cups of water
1 Tbsp. of sumac, more for garnish
juice of one lemon
Himalayan salt

fresh ground black pepper
fresh mint, chopped for garnish

crumbled feta cheese for serving

Heat the oil in a Dutch oven over medium heat. Add the onions, carrots, and celery with a pinch of salt, and cook until they start to brown. Add the garlic, cumin seeds, paprika, crushed red pepper, cayenne, tomato, tomato paste, and cook for around 5 minutes or so.

Add in the lentils, rice, quinoa, and stir to coat in the tomato spice mixture. Pour in the water, add the dried mint, cover, and bring to a boil. Turn the heat to low and simmer for 35-40 minutes until the grains and lentils are cooked through.

Add the sumac, lemon juice, and season to taste. Simmer for 10 more minutes.

Serve in large bowls sprinkled with chopped fresh mint leaves, crumbled feta cheese, and an additional pinch of sumac.

Pictures by Becky Loves Cooking
Recipe adapted from Cook Eat Live Vegetarian

Nimma Rasam

2014-12-21T22:42:00.001-05:00

It is no secret that I love soup. I could eat soup for breakfast, lunch, and dinner....not kidding. Nimma Rasam or lemon rasam, is one of my favorite soups to order when we eat Indian cuisine. It is a brothy, tomato based soup that is spicy, tangy, loaded with flavor, and just downright delicious. I feel like it is a healing soup as well since it contains turmeric, spices, lots of garlic, ginger, and heat from hot chillies! I have been on the hunt for the perfect recipe for rasam since I had my first bowl. This is my latest version, made with sprouted lentils so that it is hearty but still brothy at the same time. If you love spicy soups, you are sure to love this!

Nimma Rasam

2 Tbsp. of coconut oil

1/2 a large onion, halved and thinly sliced

2 medium tomatoes, chopped

1 tsp. turmeric

1 tsp. ground cumin

1 tsp. ground coriander

3 carrots, halved and cut on a diagonal

1 cup of assorted sprouted lentils

6 cups of water

Himalayan salt

fresh ground black pepper

1 2-inch piece of fresh ginger, peeled and julienned

1 head of garlic, sliced

2 small green chilies, sliced

1/2 cup of fresh lemon juice

lemon slices for serving

1/2 cup of fresh cilantro, chopped (plus more for garnish)

Basmati rice for serving

Tarka:

2 Tbsp. of coconut oil

1 tsp. of black mustard seeds

1 tsp. of cumin seeds

1/2 large onion, halved and thinly sliced

4 dried red chillies, rinsed and dried

10-15 fresh curry leaves

1/4 tsp. of hing

Directions:

Heat the coconut oil in a large Dutch oven or other heavy pot on low to medium, add the onion, and a sprinkle of Himalayan salt. Saute until the onions are translucent, then add the tomatoes. Cook the tomatoes down a bit until they are mushy (around 8 to 10 minutes), then add the turmeric, cumin, coriander, and saute for another minute or two. Add in the carrots, lentils, green chilies, ginger, garlic, and water. Stir, cover, and bring to a boil. Lower heat to a simmer until the lentils are cooked through. In the meantime, begin your tarka. Heat the coconut oil in a saucepan over low heat. Add the black mustard seeds, cumin seeds, and cover the pan. When you hear the black mustard seeds popping, quickly toss in the curry leaves, dried red chillies, and cover the pan again. The oil will spit so be careful! Shake the pan a bit and then add in the onion. Saute until the onions brown a bit and then add in the hing. After a minute or two, dump your finished tarka into the lentils. Stir in the lemon juice and fresh cilantro. Simmer for 5 more minutes so the flavors meld together, season with salt/pepper, and then serve it with a bit of Basmati rice. Enjoy!

Photos by Becky Loves Cooking

Recipe by Becky Loves Cooking

Roasted Cabbage, Vegetables, and Garbanzo Beans with Spicy Peanut Sauce

2014-11-05T17:14:00.001-05:00

Cabbage is one of my favorite vegetables. It is one of those versatile veggies that I gravitate towards whenever I am at the store. I throw it in soups, roast it, saute it, stuff it, make it into a salad, or use it as a condiment in tacos. You really can't go wrong! Roasting cabbage is probably one of the easiest and no fuss ways to cook it. I usually toss it with crushed fennel seeds, crushed red pepper, and olive oil, which is always yummy but decided to try something different this time around. The peanut sauce below reminds me of the sauce you would have on Szechuan noodles in a Chinese restaurant which is why I can't stop making this! It is that good! Give it a try and let me know what you think!

Roasted Cabbage, Vegetables, and Garbanzo Beans with Spicy Peanut Sauce

1 head of cabbage, shredded
1 onion, halved and thinly sliced
3 carrots, thickly julienned
1 red bell pepper, thickly julienned
1 can of garbanzo beans, drained and rinsed
extra virgin olive oil
Himalayan salt
fresh ground black pepper or ground Szechuan peppercorns
1/4 cup of cilantro, chopped
lime wedges for serving
sriracha sauce for serving
1/4 cup of unsalted roasted peanuts
3 scallions, chopped
Jasmine rice or rice noodles for serving

Spicy Peanut Sauce:
1/3 cup of all natural creamy peanut butter
1/3 cup of hot water
1 small garlic clove, grated
2 Tbsp. of rice wine vinegar
1/2 tsp. of red pepper flakes (optional)
1 tsp. of low sodium tamari
2 tsp. of honey

Directions:
Preheat your oven to 425. Place the cabbage, onion, carrots, and bell pepper in a large roasting pan. Give the veggies a good sprinkle of salt, pepper, and then drizzle a healthy amount of olive oil over the whole thing. Toss the mixture and put it in the oven for 20 minutes. Toss again and return to the oven for another 20 minutes. Add the garbanzo beans, toss once again, and return to the oven for 20 more minutes. While the vegetables are roasting, make your sauce. Place all of the ingredients in a small bowl and whisk until the sauce is smooth. To plate, place your rice or noodles on the bottom of a dish or bowl. Next place the veggies on top of the rice, drizzle a good amount of the sauce on top, drizzle some sriracha, and top with cilantro, scallions, nuts, with a lime wedge on the side. Enjoy!

Recipe by Becky Loves Cooking
Photos by Becky Loves Cooking

Greek Lentil Soup

2014-10-13T16:33:00.000-04:00

Lentil soup is probably one of my favorite comfort foods. I make several varieties utilizing many different types of lentils. I also always seem to have the ingredients for a lentil soup so it is one of my go-to meals. Usually, I make my classic Italian version but I decided to go Greek this time since I had quite a bit of pantry items to use up. I just love the way dill, lemon, and feta, brighten up dishes. A big bowl of this on a chilly day warms the soul!

Greek Lentil Soup

4-6 Tbsp. of extra virgin olive oil
1 medium onion, chopped
1 bell pepper, cored and chopped
2 carrots, chopped
2 celery stalks, chopped
1 Tbsp. of tomato paste
1 Tbsp. of Greek seasoning (sodium free)
a bundle of fresh thyme (or 1/2 Tbsp. of dried thyme)
1 tsp. of crushed red pepper (optional)
4-6 cloves of garlic, smashed and chopped
1 1/2 cups of green lentils, sorted and rinsed
1/4 cup of fresh dill, roughly chopped (or 1 heaping Tbsp. of dried dill weed)
8 cups of water
Himalayan salt
fresh ground black pepper
half a 16 ounce bag of frozen whole leaf spinach or kale
zest of a lemon
juice of a lemon (or two if they are small)
1/4 cup of crumbled feta cheese
cooked rice for serving (or some crusty bread!)

Directions:
Heat the oil in a heavy 5.5 quart Dutch oven over medium, add the onions, pepper, carrots, celery, and a good pinch of salt. When the veggies begin to brown, add the tomato paste, Greek seasoning, thyme, and crushed red pepper. Once the tomato paste cooks and becomes a deeper color, add the garlic, and cook for another minute. Add the lentils, water, dill, cover and bring to a boil. Bring it down to a simmer and cook for 30-40 minutes until the lentils are cooked through. Add lemon zest, lemon juice, feta cheese, and spinach. Simmer for 10-15 more minutes. Season with salt and black pepper. Ladle into bowls over a little bit of rice and enjoy!

Photos by Becky Loves Cooking
Recipe by Becky Loves Cooking

Roasted Brussels Sprouts with Harissa

2014-09-18T21:02:00.002-04:00

I love Brussels sprouts but to be honest, I don't go out of my way to pick them up at the grocery store. They take a little work to clean but most of all, they never seem to be fresh. Today I took my kids to Costco and while we were in the frigid refrigerator section (their favorite section of the store), I glanced over at the sprouts. To my surprise, they were fresh! No moldy ends or discolored leaves! I threw a bag of sprouts into the cart and figured I would come up with some way to prepare them in a day or two. While in the car, I kept asking my adorable children if either of them had passed gas. They are usually pretty honest (and proud) about that sort of thing so I dropped it even though our car smelled to high heck! When we arrived home and I began unloading the car, I quickly realized who/what the culprit was....the Brussels sprouts! Of course! I made the decision to get them in the oven as soon as I could because the last thing I wanted to deal with was a stinky fridge. After glancing around the kitchen, I picked up my old standby, harissa. I could seriously put harissa on everything and anything. For those that don't know, harissa is a North African and Middle Eastern hot pepper sauce. You can use it as a condiment or add it to dishes in the cooking process. I feel like the roasting process intensifies and deepens the flavor of the harissa. I have yet to make my own but I definitely plan on doing so in the future. In the meantime, I have come across a couple of brands that have become my favorites. I hope you enjoy this new take on Brussels sprouts!

Roasted Brussels Sprouts with Harissa

2 lbs. of fresh Brussels sprouts, outer layers removed and stems trimmed (halved if they are huge)

3-4 Tbsp. of harissa (I used Piquant Harissa)

extra virgin olive oil for drizzling

Himalayan salt

crumbled feta cheese

honey, for drizzling

fresh mint, chiffonade

Directions:

Preheat your oven to 400 and line a jelly roll pan with parchment paper (easier clean up at the end). Toss the sprouts with the harissa, olive oil, a pinch of salt, and spread them out in a single layer on the pan. Roast them for 20 minutes and then stir them a bit so that they get crispy on all sides. Roast for another 20 minutes, until they are nice and crispy on the outside but not dried out inside. For serving, garnish with feta, a drizzle of honey and fresh mint. Enjoy!

Photos by Becky Loves Cooking

Recipe by Becky Loves Cooking

Stewed Italian Cucuzza Squash

2014-09-14T14:31:00.001-04:00

Cucuzza? What the heck is that? It may sound like some sort of disease but in fact, it is my favorite summer squash. Cucuzza (translation...Super Long Squash!), is a crazy Italian squash that can grow up to 10 inches in just one day! In my family we always referred to it as "cucuzza-long" because apparently its given name didn't truly express how incredibly "long" these squash really are, haha! Below is a picture of the cucuzza as well as a picture showing how they grow....

The cucuzza vines grew up an old dead tree!

Cucuzza may be slightly labor intensive to prepare but they are SO worth it. I will peel and core these guys until the cows come home because I just love the flavor of this squash. It is sweet, mild, and doesn't turn to gush when you cook it, unlike other squash varieties. The seeds inside of the cucuzza resemble those of grapefruit seeds......but on steroids, so yes, it needs to be cored. The skin can be really tough so peeling is also essential. I prefer to stew or saute my cucuzza but you can stuff them, roast them, add them to soups, etc.!

Unfortunately, you won't find the cucuzza in the grocery store because let's face it, it probably looks like a Frankensquash to most people and it wouldn't sell. Instead, you will have to grow them yourself, hunt them down through a CSA or local farmer's market. I am blessed to have access to a local garden and boatloads of cucuzza!

So enough of all of that, now onto the recipe!

Stewed Italian Cucuzza Squash

4-6 Tbsp. of extra virgin olive oil
1 large onion, quartered and sliced
1 tsp. of crushed red pepper
Himalayan salt
fresh ground black pepper
10 or so banana peppers (or 2-4 cubanelles), cored and sliced lengthwise
3 medium ripe tomatoes, cored and diced
8-10 cloves of fresh garlic, peeled and smashed
a bundle of fresh thyme
2 lengthy cucuzza squash, peeled, halved, cored, and sliced

Directions:
Heat the oil in a 9-quart Dutch oven, add the onions, crushed red pepper, and a sprinkle of salt. When the onions become translucent, add the peppers and cook until they soften. Add the tomatoes. Cook this mixture until the water from the tomatoes has mostly evaporated and the mixture has a deep red color to it. Toss in the garlic and the thyme bundle, cook for a minute or so. Next, dump in the prepared cucuzza and stir until it is thoroughly coated with the tomato mixture. Turn the heat to low and cover. Let this simmer for 30 minutes or so, stirring occasionally. Remove the lid and cook for an additional 15 minutes to reduce the liquid that has come out of the squash. Once the squash stew has thickened, turn it off. Season with salt and pepper. Serve as a side dish or as a main meal over rice or pasta with some freshly grated Pecorino Romano of course!

Photos by Becky Loves Cooking
Recipe by Becky Loves Cooking

Creamy Ethiopian Lentils

2014-09-11T16:03:00.002-04:00

It is no secret that I am a sucker for new and different spices. I absolutely love experimenting with different flavors in the kitchen. My spice cabinet may be an avalanche waiting to happen but that won't prevent me from snatching up an exotic spice, given the opportunity! While I have an abundance of different spices, I do make sure to use them all before they expire. It is a challenge that I give myself and one I happily accept because it forces me to try different recipes and create my own!

A few months ago, I spotted a spice called Berbere in our local Whole Foods. For those that don't know, Berbere is an Ethiopian spice...a curry packed with heat. Of course I had to add it to my collection regardless of the fact that I had no clue what to do with it or what it even tasted like (that is what Pinterest is for!). Once I got home, I scoured the internet for recipes until I found a really good one. I now make this recipe from The Wanderlust Kitchen almost weekly! I have made some slight changes but overall the recipe is the same. This is just the perfect one pot meal for Fall. If you can, make it the day before you serve it because, like a stew, it tastes even better the next day! It really gives the flavors a chance to develop and meld together. This dish also freezes really well so if you have leftovers, save them for another time!

Creamy Ethiopian Lentils

2 Tbsp. of coconut oil
1 onion, thinly sliced
Himalayan salt
1-2 Tbsp. Berbere spice (I prefer Frontier brand for this dish)
2 large yams, peeled and diced
4 cloves of garlic, peeled and smashed
1 cup of brown lentils, sorted and rinsed
3 cups of water
1 (14.5 oz) can diced tomatoes
1 inch of fresh ginger, peeled
4 cups of frozen organic whole leaf spinach

1 (14 oz) can light coconut milk

Directions:

In a large dutch oven, heat the oil over medium, add the onions, and sprinkle with salt. When the onions begin to brown, add the Berbere and garlic. After a minute, add the yams and stir to coat them in the spice mixture. Add the lentils and broth. Cover and bring to a boil over medium heat.
Reduce the heat to low and simmer for 15-20 minutes until the yams can be cut with a fork but haven’t turned to mush. Add the tomatoes and then grate your ginger directly into the pot. Let the mixture cook for another 3 minutes or so over low heat, then stir in your coconut milk and spinach. Cook for another 10-15 minutes. Serve over your rice of choice (I love Basmati) and enjoy!

Photos by Becky Loves Cooking

Recipe by The Wanderlust Kitchen

Double Chocolate Layer Cake

2014-08-11T09:43:00.000-04:00

Anyone that knows me knows that I am a huge chocolate cake fan. Growing up, I used to insist on chocolate mousse cake for every celebratory occasion. Not just any cake either, I wanted it covered in a chocolate ganache, chocolate shavings, and decorated with delicious marzipan. Because I have been eating it for so long, I consider myself to be somewhat of a connoisseur. I can tell when a bakery uses cheap ingredients or fillers so unless I know a bakery is really good, I bake at home. My go to chocolate cake recipe is one that I found in my Gourmet magazine back in 1999.....yes, I have been making it for that long! I have tested many different brands of chocolate, cocoa powders, and coffees, in the process but believe I have come up with the perfect combination now. I do prefer to use chopped up whole chocolate bars but this time I was in a pinch so I took a shortcut and used the chips.
Give this recipe a try and let me know what you think! It may just end up being the only chocolate cake recipe you will ever need!

Double Chocolate Layer Cake

For the cake:

3 ounces of fine-quality semisweet chocolate (I use Guittard)
1 1/2 cups of a strong freshly brewed coffee (such as Starbuck's)
3 cups of sugar
2 1/2 cups of all-purpose flour
1 1/2 cups of unsweetened cocoa powder (not Dutch processed)
2 tsp. of baking soda
3/4 tsp. of baking powder
1 1/4 tsp. of salt
3 large eggs (room temperature)
3/4 cup of canola oil
1 1/2 cups of buttermilk (shaken well)
3/4 tsp. of pure vanilla extract

For the ganache frosting:

1 lb. of fine-quality semisweet chocolate (I use Guittard)
1 cup of heavy cream
2 Tbsp. of sugar
2 Tbsp. of light corn syrup
1/4 cup of unsalted butter

Special Equipment:
two 10x2 inch round cake pans
parchment paper

Directions for the cake:
Preheat oven to 300 and line cake pans with parchment paper.
Combine the 3 ounces of chocolate in a small bowl with hot coffee and let stand. Whisk until chocolate has melted and mixture is smooth.
In a large bowl, sift together the sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl, beat the eggs with a hand mixer until slightly thickened and lemon colored (about 5 minutes or so). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs. Beat until well combined. Add sifted ingredients to the egg mixture. Beat on medium speed until just well combined (careful not to over beat). Divide the batter between the pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove the parchment paper and cool further. Cake layers can be made one day ahead and wrapped in plastic wrap, at room temperature.

Directions for the ganache:
Place chocolate in a large bowl (if using bars of chocolate, finely chop it). In a 2-quart saucepan, bring cream, sugar, and corn syrup to a boil over low heat, whisking until sugar is dissolved. Remove pan from heat and pour over chocolate. Whisk until melted and smooth. Cut butter into pieces and add to frosting. Whisk again until smooth. Let the ganache cool. Sometimes after this step, I beat it with a hand mixer to make it lighter but that is optional.
Spread the frosting between cake layers, over the tops, and sides. Cake keeps covered and chilled for 3 days. Make sure to bring it to room temperature before serving. Lastly, enjoy!

Photos by Becky Loves Cooking
Recipe by Gourmet Magazine, March 1999 Issue

Easy Granola Bars

2014-08-08T11:31:00.000-04:00

We love granola bars in our household but buying them all of the time can wind up being super expensive. I have tried out many different recipes in the past but finally came up with my own. This recipe is my most recent version that my eldest child declared to be "the best! better than the last ones!". When I notice that he was shoveling them into his mouth rather than dissecting them to remove the things that he isn't that fond of, I took it as a sign and wrote the recipe down! These are great as a snack but even taste fabulous crumbled over some Greek yogurt or ice cream!

Easy Granola Bars

3 cups of old fashioned oats

1/2 cup of raw slivered almonds

1/2 cup of raw cashew pieces

1/2 cup of dried tart cherries, chopped

6 dried prunes, chopped

1/2 cup of unsweetened shredded or grated coconut

1/4 tsp. of ground cinnamon

2/3 cup of natural peanut butter

1/4 cup of a good honey

1 1/2 tsp. of vanilla extract

1 Tbsp. of coconut oil

1/4 tsp. of Himalayan salt

Directions:

Preheat oven to 350. Mix the first three ingredients together and spread them out in a single layer on a baking pan. Bake them until they are browned (watch them so they don't burn!), about 10 minutes or so.

In a large bowl, mix together the cherries, prunes, coconut, and cinnamon. Stir in the toasted oats and nuts.

Place the last five ingredients in a saucepan over low heat. Stir until ingredients are melted and blended. Add this mixture to the bowl and stir until well combined.

Line an 8x8 baking dish with parchment paper. Dump the mixture into the dish and pack it down hard so it is all level (sometimes I use another dish or kitchen tool to press the mixture down). Let the bars cool for an hour so that they harden, then cut into bars and enjoy! Makes 12 bars.

Photos by Becky Loves Cooking

Recipe by Becky Loves Cooking

Curried Roasted Red Pepper and Eggplant Soup

2014-07-31T09:28:00.002-04:00

When eggplants are in season, they seem to come in droves. If you are like me, you are left wondering what the heck you are going to do with all of them! You can only make so much eggplant parmigiana, ratatouille, and baba ganoush! I like to branch out and try different things. I have had some hits and misses but when I find something worth sharing, I do just that. I recently came across this recipe utilizing eggplant in a curried soup from Pinch of Yum. I am a sucker for curry. I just can't seem to get enough! This soup is so good that I have been making it each week and now double my batches. So if you find yourself inundated with eggplants this summer than give this recipe a try. It is soothing, filling, and healthy! You won't be disappointed!

Curried Roasted Red Pepper and Eggplant Soup

4 small/medium eggplant (or 2 large), trimmed and cut into 2 inch chunks

2 red bell peppers, cored and cut into 2 inch pieces

1 onion, chopped

4 garlic cloves, chopped

2 Tbsp. of extra virgin olive oil (plus more for roasting)

4 cups of water

1/4 cup of tahini

1 heaping tsp. of a good Indian curry powder

1 heaping tsp. of a good Garam Masala

1 heaping tsp. of chili powder

juice of half a lemon

dollops of Greek yogurt for serving

Himalayan salt, to taste

fresh ground black pepper, to taste

Directions:

Preheat your oven to 450. Arrange the eggplant and peppers in a single layer of a large roasting pan. Sprinkle with salt, pepper, and drizzle with oil. Toss to make sure the veggies are evenly coated and roast for 40 minutes (stirring after 20 minutes).

Heat the oil over medium and saute the onions until they begin to brown. Add the curry powder, Garam Masala, and chili powder. After a minute or so, add the garlic and cook for an additional minute. Add in the roasted vegetables and stir so they are well coated. Pour in the water, cover and bring to a boil. Turn the heat to low and stir in the tahini. After 5 minutes, turn off the heat and puree the soup (this can be done with an immersion blender or transferred to a blender). Add the lemon juice. Season with salt and pepper. Ladle the soup into bowls and garnish with a dollop of Greek yogurt. Enjoy!

Photos by Becky Loves Cooking

Recipe by pinchofyum.com

Guacamole

2014-07-19T18:04:00.000-04:00

People tend to debate how guacamole should be made quite frequently. Some think there is a right way and a wrong way, but I just think it comes down to personal preference. You can really add any ingredient you want (I have seen crab, shrimp, pineapple, mango, etc.!) For me though, I like to keep it somewhat simple. I prefer the flavor of the avocado to still shine through. Below is my version of guacamole. Give it a try and let me know what you think!

Guacamole

5 large ripe Hass avocados, chunky dice

3 or 4 limes

1 or 2 garlic cloves, grated (use one if you have big cloves because the garlic can be strong)

1 medium onion, finely chopped (if using red onion, rinse it in a sieve before adding)

1 jalapeno, seeded and finely chopped

1/2 cup of fresh cilantro, roughly chopped

1/2 tsp. of ground cumin

Himalayan salt, to taste

tortilla chips (pick your favorite ones!)

Directions:

Place the diced avocados in a medium sized bowl, squeeze the lime juice all over them, and toss lightly. This will keep the avocados from turning brown, add some brightness to the flavor, and can also act as salt alternative. Add the rest of the ingredients (minus the chips), stir, and check for seasoning. If you don't like a chunky guacamole, feel free to mash the mixture with a fork. Enjoy with tortilla chips! It really is that simple!

Photos by Becky Loves Cooking

Recipe by Becky Loves Cooking

Labneh anyone?

2014-06-19T15:43:00.002-04:00

I made labneh for the first time a few months ago and we liked it so much that it is now a staple in our fridge. Labneh is a yogurt cheese made from simply straining the whey out of yogurt. It is a staple in the Middle east, originating in Lebanon I believe. It is a big breakfast food there. Labneh can easily take the place of cream cheese or sour cream. I owe my discovery of labneh to the Shah's of Sunset. Yes, I just said that! It is reality TV show that follows a group of young Persians who left their native Iran and now live the high life in Beverly Hills. I find that I focus on the food they are eating whenever I watch this show. I often wish that I could be at one of their family dinners because the cuisine looks so absolutely amazing! Anyway, after a few episodes I began scouring Pinterest for tahdig (a Persian rice dish) recipes and it gradually led me to labneh! It looked easy enough and I had the ingredients that were needed on hand so I gave it a try. The end result was delicious!

Labneh

4 cups of plain full fat yogurt

a good pinch of Himalayan salt

cheese cloth

a sieve

a large bowl
toasted pita bread

Toppings:
za'atar seasoning
freshly chopped parsley
freshly chopped mint
zest of a lemon as well as some freshly squeezed lemon juice
roasted and shelled pistachios
good quality extra virgin olive oil
freshly ground black pepper
Himalayan salt

Directions:
Place the sieve over a large bowl and place two large squares of cheese cloth on it. Next, mix a good pinch of salt in the yogurt and then scoop it into the prepared sieve with cheese cloth. Lay the extra cheese cloth on top of the yogurt and then twist it together a bit (see pictures above). I then cover the whole thing with plastic wrap so that it doesn't absorb smells from the fridge. Place it in the fridge and let it drain for 2 to 3 days. When you remove it from the fridge, you have labneh! It is that easy! Spread some on a plate, sprinkle the toppings on it, drizzle it heavily with olive oil, and serve it up with some toasted pita bread! Chances are you won't use all of it in one sitting so you can form it into balls and submerge it completely in extra virgin olive oil, then store in the fridge. It will keep for a month stored this way. The liquid that drains from the yogurt is whey and you can use this too. I save it and use it to make bread. It is fabulous and you don't waste a thing! Enjoy and let me know what you think!

Photos by Becky Loves Cooking
Recipe by Becky Loves Cooking

Acure Organics

2014-05-15T21:01:00.000-04:00

While I absolutely love cooking, I also have a secret obsession with beauty and fashion. About a year or so ago after I had my two kids, I decided to pay more a little bit more attention to myself! Before having my boys, my hair was pin straight. It was always thick and strong, but straight. Because of that, I always dreamed of having some sort of curl in my hair. In fact, when I was in middle school, my mom took me to the hair salon to get a "body wave". I was so excited at the thought of having wavy hair but of course my hair was not having it. The waves lasted about a week. I was told that my hair was too heavy and thick. You can imagine my disappointment! Fast forward to the present and two kids later, my hair has changed dramatically. I began developing strange waves in the back of my head after the birth of my first son. My hair stylist didn't know what to make of it and neither did I! After my second child, my hair was completely wavy. You think that I would be ecstatic that I finally had what I had so longed for! Unfortunately, along with the waves came FRIZZ, which I had absolutely no experience dealing with. Please see exhibit A.

Exhibit A

I know you are thinking that I teased my hair for this picture but not a chance! This was the result of simply running my hands through my hair while relaxing on the couch. My husband took one look at me and said, "go look at your hair in the mirror!", eeeek! I switched to all natural products while pregnant with my first child. Ever since, I have tried countless organic/natural products on my hair and have been disappointed each time. Once I began using Acure Organics products, I started to see a big difference. Please see exhibit B!

Exhibit B

My hair is shiny, has zero frizz, and I can run my hands through it without looking as if I've put my finger in a light socket! This was the result of using Acure Organics Moroccan Argan Stem Cell Shampoo/Conditioner, Moisturizing Root Repair (once or twice per week on the ends of my hair), and Acure Organics Marula Oil. I don't know which product did the trick for me or if it is the combo working together, but all I know is that I am sticking with it because they have tamed the beast (a.k.a. my hair)!

I began purchasing Acure Organics products over a year or so ago and I have since become a loyal customer. Their products are free of nasty chemicals, fair trade, and do what they claim they are going to do. My first purchase was their Argan oil, which I use on my face every day (I highly recommend picking up a bottle!). Next, I purchased a lip balm, leave-in hair conditioner, shampoo/conditioner, etc. I loved their products so much that I did a little video review of the products I had tried. Acure Organics ended up seeing the video, liked it, and sent me additional products to review. Read on for my review of each item!

Acure Unscented Argan Oil Cleansing Towelettes - $8.99

I have had bad luck with cleansing towelettes in the past. I have tried various brands and have been disappointed each time. The towelettes from other brands have felt like sand paper, dried out my skin, and made me break out. I was pleasantly surprised by these towelettes. The cloth is a good size, gentle on your skin, and moisturizing. They do a great job of cleansing my face when I am too lazy to wash it before bed, which is most nights these days, ha! Oh, and guess what? No break-outs from these! Needless to say, I will be purchasing more when I run out.

Acure Red Rose + Red Tea Facial Toner - $15.99

I am fairly new to the world of toner so this is only the second one I have tried. The last toner that I used was a natural brand but it had a laundry list of ingredients and most I couldn't pronounce or even recognize. This Acure toner is made up of six recognizable ingredients and ALL are organic. When you are using something on your face every day, ingredients matter. I have noticed an overall difference in my skin from using this toner. My skin looks more even, my dark spots have lightened, and my pores are smaller. I don't even know if it is meant to do those things? Did I mention that I love the red rose scent it has?! I use three sprays on a cotton round to apply this each day (which is plenty) but you also have the option of just spraying the product directly on your face and wiping it off, gently. I like that the product gets distributed evenly either way you apply it. My last toner just soaked the middle of my cotton round.

Acure Argan Oil + Probiotic Sensitive Facial Cream - $19.99

I have to admit that I was hesitant to try this cream on my face. Most face creams don't moisturize my face enough so I am left with itchy dryness OR they tend to clog my pores and make my face break out. I switched to Acure's pure Argan Oil for that reason. It was the only thing that I used on my face as a moisturizer until now. I feel like I put this face cream to the true test because I used it all through the winter months when my skin was at its driest. I thought that maybe I would need to add a couple of drops of Argan oil to it for added moisture but it wasn't necessary. I have been using this face cream daily and I love it. It does claim to be unscented but I can definitely smell chamomile when I am applying it. I absolutely love chamomile so I was pleasantly surprised! If you are looking for a gentle moisturizer, give this one a go. I am sure that you will enjoy it just as much as I do.

Acure Moisturizing Root Repair, Argan Stem Cell + Mint - $14.99

The directions for this product say to use this after using Acure shampoo, concentrating on the ends, and to let it penetrate for 5 minutes. I use this twice per week after I use Acure shampoo and conditioner. I figure the more conditioner the better, right? I have been using this product solely on the ends of my hair because that is the section that needs it the most. To be honest, I really didn't think that I would see a difference after using this product but, I have. Goodbye, dry and brittle hair ends! Once again, I have been pleasantly surprised. This is now a staple in my shower!

Acure 100% Pure Wildcrafted Marula Oil - $15.99

I was probably most excited to try out this product when it arrived. Marula oil is beneficial for both your skin and your hair. It is great for skin dryness, scars, redness, etc. I decided to try it on my troublesome hair, for obvious reasons (see exhibit A!). My first experience working this into the ends of my hair was a good one. Marula oil can be used for massage, which makes it very easy to apply evenly and work into your hair. I am happy to report that my hair has really responded positively to it. The frizz has vanished and it doesn't leave my hair looking oily like so many other products. It really seems to soak into my strands of hair rather than laying on top like an oil slick. I tried out an ant-frizz serum a while back. It was recommended by a friend so I thought that I would give it a whirl. If you used two drops your hair would be okay but God forbid a third drop accidentally came out, your hair would resemble John Travolta's hair in Grease. Not exactly the look I was after! That anti-frizz serum was far from natural too. With this product, there is a comfort in knowing exactly what you are applying to your body. I also really love the fact that this product has multiple uses. It really justifies the price. Needless to say, this Marula oil has earned a permanent place in my hair care routine!

Photos by Becky Loves Cooking

Products pictured above were supplied by Acure Organics but opinions are my own. If I didn't like it, you wouldn't hear about it!

Fool Proof Carrot Cake!

2014-05-14T15:57:00.002-04:00

I baked my first carrot cake in college. My boyfriend (now husband) was coming to visit me for the weekend and it just so happened to be his birthday as well, so I set out to bake him the perfect cake! I had called his mom and she had informed me that carrot cake was his absolute favorite so I bought a cookbook, and got started. Nothing shows love like a homemade cake, right? This particular cake turned into a complete labor of love. My college kitchen was rather ill-equipped and the oven had seen better days. What should have taken an hour and a half to bake at the most, turned into a six or seven hour ordeal! I was hand grating carrots, beating and whipping ingredients by hand since we didn't have a mixer. I give lots of credit to the our fore fathers because hand whipping cream cheese frosting is strenuous! When I finally got the cake in the oven I thought that I could breath a sigh of relief. Unfortunately, the cake took over 4 hours to bake. I am pretty sure it was a combo of the pan that I used and the oven malfunctioning. I was delirious when this carrot cake was finally finished and scared that it would end up being a total failure. As it turned out, it was the BEST carrot cake ever. I sent the rest home with my boyfriend and his family devoured it. This recipe has been a go to ever since (only it doesn't take me 6 hours to make! ha!). Everyone who tries it requests the recipe! I told you this long drawn out story, not to scare you out of baking carrot cake but to show that this recipe is basically fool proof! You cannot mess it up! This cake actually gets better with age so feel free to bake it a day or two in advance, frost it, and store it in the fridge (bring to room temperature before serving).

Here are some of my personal tips when it comes to baking:

I have three basic rules when it comes to baking. First of all, always sift your dry ingredients because it makes for a lighter baked good. Secondly, DON'T over mix your batter! If you do, you will end up with a dense and tough product. I usually mix until the ingredients have just come together. Lastly, never follow the cooking time listed on a recipe because all cooking times will differ based on the oven being used. If a recipe says the baking time is 50-60 minutes, I check it at the 45 minute mark and then every 5 to 10 minutes. There is nothing worse putting your heart and soul into a baking project only to end up with hockey puck in the end!

Spectacular Carrot Cake

Cake:

1 1/2 cups of oil (I use canola)

2 cups of sugar

3 eggs

2 1/4 cups of all-purpose flour

2 tsp. of ground cinnamon

2 tsp. of baking soda

1 tsp. of Kosher salt

2 tsp. of vanilla extract

2 cups of shredded carrots

2 cups of flaked sweetened coconut

1 cup of chopped walnuts

1 8-ounce can of crushed pineapple

Frosting:

1 8-ounce package of cream cheese, room temperature

1 stick of butter, room temperature

2-3 cups of confectioners' sugar

1 tsp. of vanilla extract

1 or 2 tsp. of hot water, if needed

Directions:

Preheat oven to 350.

In a large bowl, cream together the oil, sugar, and eggs. In a separate bowl sift together the flour, cinnamon, baking soda, and salt. Add with the remaining ingredients to the egg mixture, and mix until ingredients are well combined. Pour into a 9x13-inch cake pan. Bake for 50-60 minutes.

Frosting:

In a medium bowl, cream together the cream cheese and butter. Add the vanilla and confectioners' sugar. If your frosting is too stiff, add one teaspoon of hot water at a time until you reach your desired consistency.

Photos by Becky Loves Cooking

Recipe from the cookbook, Specialties of the House by Julia M. Pitkin

Easy Thai Green Beans

2014-04-25T21:48:00.003-04:00

Tired of preparing green beans the same old way? Then look no further! I am constantly trying to change things up in our house so that meals don't become boring. Plus, It is also fun for me to prepare different things! I discovered Maesri's chili paste with sweet basil leaves in the international section of our Whole Foods a year or so ago and couldn't pass it up. Now I make sure that I have a jar on hand at all times. It is a blend of red chilli, garlic, basil leaves, Kaffir lime, salt, sugar, etc., and it really has wonderful flavor. The paste is a tad on the spicy side but if you enjoy Thai food then it should not be an issue! I love fresh green beans but since they are not in season as of yet, I went with the old standby in my freezer. They turned out just as good and I didn't even thaw them out first!

Easy Thai Green Beans

3 to 4 Tbsp. of extra virgin olive oil

1 large onion, halved and sliced thinly

2 Tbsp. of Maesri chili paste with sweet basil leaves

2 red or yellow bell peppers, sliced

6 cloves of garlic, chopped

1 lb. bag of frozen green beans

Himalayan salt

fresh ground pepper

Directions:

Heat the oil over medium in a Dutch oven. Add the sliced onion, a pinch of salt, and saute until the onions begin to brown. Next, add the bell peppers and saute for a few minutes. Add the chili paste and cook for a few minutes. Stir in the garlic. After a minute (when the garlic is fragrant), add the green beans and stir so that they are coated in the mixture. Cover the pot, turn the heat to low, and let the beans cook for 10-15 minutes, until they are at your desired level of doneness. Season the beans with salt and pepper (if needed). Serve as a main dish over some fluffy rice or as a simple side dish! Enjoy!

Photos by Becky Loves Cooking

Recipe by Becky Loves Cooking

Oven Roasted Tomato Sauce

2014-04-15T17:12:00.001-04:00

Making tomato sauce does not always have to be a laborious process and this recipe will prove that. I have spent my time slaving over sauce simmering on the stove but during the hustle and bustle of the week, who has time for that? I love that I can throw this in the oven and then go about my business for an hour! I began making this as an appetizer, a topping for bruschetta. One night I thought to myself, wouldn't this be a fabulous sauce for pasta! I added ingredients that I would use in my regular sauce, and then some! This dish became an instant hit. It is such a simple pasta dish, yet so full of flavor. Feel free to substitute whichever tomatoes that you have on hand. I used grape tomatoes for this version but I have used tomatoes straight from the garden as well as canned San Marzano tomatoes. I have added cannellini beans because they add protein and give the sauce a wonderful creaminess. Give this recipe a go and let me know what you think!
See recipe below...

Oven Roasted Tomato Sauce

2 - 16 ounce packages of grape tomatoes, picked over and rinsed

1 onion, quartered and thinly sliced

1 head of garlic, peeled and roughly chopped

1 large carrot, peeled and grated

a bundle of fresh thyme

3 or 4 sprigs of fresh rosemary

1 - 14 ounce can of BioItalia cannellini beans, drained and rinsed

1 tsp. of crushed red pepper (optional)

Himalayan salt, to taste

fresh ground black pepper, to taste

1/4 to 1/2 cup of a good extra virgin olive oil

the zest of a lemon

1 lb. of pasta (I used casarecce)

freshly grated Pecorino Romano for serving

Directions:

Preheat your oven to 400. Place all ingredients (minus the last three), in an 8.5 x 11 baking dish. Mix them well and roast for a half hour. Stir and roast for another half hour. When the sauce is almost finished, cook your pasta al dente, drain it, and put it in a large serving bowl. Remove the rosemary and thyme sprigs from the sauce and pour it on top of the hot pasta. Add the lemon zest and toss it all together. Serve with freshly grated Pecorino Romano cheese and enjoy!

Photos by Becky Loves Cooking

Recipe by Becky Loves Cooking

Smokey Corn Chowder

2014-04-02T22:15:00.003-04:00

Smokey Corn Chowder

The first time that I ever made corn chowder was in college. I was looking for healthier meals to make for myself because I was trying to shed the freshman 15, 20, or 30 pounds I had packed on! Now that I was living off campus, I was more in control of what I was putting in my body. I said goodbye to late night pizzas, fried chicken fingers, etc., and began cooking all of my meals. The recipe that I started with was very basic so I began changing it and gradually it evolved into this. I prefer using fresh corn for this recipe but it is only available for such a limited time during the summer months so frozen it has to be! This chowder has become a favorite so I always have the ingredients on hand to make it. My nephew even loves it, which is so sweet. When one of my recipes gets a thumbs up like that, I write it down! Ha! I hope that you enjoy this as much as we do. See recipe below.

Smokey Corn Chowder

4 Tbsp. of extra virgin olive oil
1 organic onion, chopped
6 organic celery stalks, chopped
1 organic bell pepper, chopped
Himalayan salt
fresh ground black pepper
1 4 oz. can of fire roasted chilies
2 dried chipotle peppers, stems removed and chopped
6-8 organic garlic cloves, chopped
1 16 oz bag of organic frozen corn
2 medium organic yellow fleshed potatoes, peeled and diced
5 cups of low sodium organic vegetable broth
1 12 oz. can of evaporated milk

Directions:
Heat the oil in a heavy Dutch oven over low to medium heat. Add the onion, celery, bell pepper, a pinch of salt, and saute for 8 to 10 minutes. When the veggies start to brown, add the fire roasted chilies, dried chipotles, and chopped garlic. Saute for 1 or two minutes. Next, add in the corn, potatoes, and vegetable broth. Stir, cover, and bring to a boil. Once the soup comes to a boil, simmer covered for about 25 to 30 minutes. Add in the evaporated milk. If you prefer a thicker chowder, ladle half of the soup into a blender (or use an immersion blender like I did), puree it, and add it back into the soup pot. Stir and add additional salt or pepper per taste.

Photos by Becky Loves Cooking
Recipe by Becky Loves Cooking

SpikedSeltzer Refresh!

2014-04-02T17:03:00.003-04:00

SpikedSeltzer Refresh!

I don't know about you but I think that I am officially done with winter! Spring has arrived and what better way to welcome it in, than with a cocktail. We are big seltzer drinkers in our home so when I heard that a company had "spiked" seltzer, I decided that I must try it. We visited a local liquor store where Spiked Seltzer just happened to be having a demo and sampled their lime flavor. It did not disappoint in the least. I was expecting it to have a strong alcohol taste, but it did not at all. Instead, it was light, refreshing, and surprisingly, gluten free! While Spiked Seltzer is fabulous on its own, I decided to begin mixing it with various things.

A friend in Japan posted a picture of a beverage she was drinking, which happened to be Creme de Cassis and club soda. I had never had Creme de Cassis but it looked divine so I ran out and picked some up. I filled an old fashioned glass with Spiked Seltzer, topped it with some grapefruit juice, and drizzled the cassis on top. The result was the most wonderfully refreshing drink! Thank you to Ayako for introducing me to Creme de Cassis and for inspiring this beverage!

SpikedSeltzer Refresh!

6 ounces of Spiked Seltzer (West Indies Lime flavor)
1 ounce of fresh grapefruit juice
1/2 Tbsp. of Creme de Cassis

Directions:

Place a few ice cubes in an old fashioned glass. Add the ingredients. Stir and enjoy!

Photo by Becky Loves Cooking
Recipe by Becky Loves Cooking

For more info on Spiked Seltzer, visit www.spikedseltzer.com.

Disclaimer: All products mentioned were purchased by me and opinions are my own.