Project Domestication

My Favorite 10 Recipes from Other Bloggers in 2013

noreply@blogger.com (Becky @ Project Domestication) — Tue, 31 Dec 2013 07:00:00 +0000

This week the blogosphere has had its fair share of top 10 lists around the web. Don't believe me? Check out this ever-growing pin board that contains bloggers' best of lists from 2013. Usually these posts feature the top recipes from our own sites, which is so fun and so wonderful.

As I was getting ready to do mine the thought came to me to do a top 10 list of other bloggers' recipes from 2013. I'm continually inspired by other bloggers and am happy to celebrate them today. I cook from other food blogs quite often, so many bloggers have saved dinnertime, lunchtime and any hungry time in our home.

Not being able to keep this idea to myself, I invited some local Utah bloggers to join me. So after you check out my top 10 list, be sure to click over to everyone else's blog. Lots of love being spread today!

10. How to Make Greandine at Home from The Kitchn

This simple how-to recipe was the star of a recent family gathering. It's tradition at our family Christmas party to make a grenadine punch. Ever since I can remember my family has used the Rose's store-bought grenandine. I was never in love with it. Then one day I hated it. I read the ingredients and it was all just fake junk and flavorings. There was nothing real about it. Maddening, I tell you. This homemade grenadine is simple and full of delightful pomegranate juice.

9. Ricatta Gnudi on Lottie + Doof
Guys, Tim's blog is one of my absolute favorites. It reminds me why I started to love blogs and blogging in the first place. Lottie + Doof is true to its author, it's immediately obvious SEO isn't the #1 priority for this blog but the food and sharing life is. I read L+D for the refreshing writing just as much as I do the recipes. Such a breath of fresh air. L+D shares Tim's own creations and others. I could have easily chosen many recipes from his site, but this gnudi is the flavor of the moment for me.

8. Cherry Hazelnut Gallete by Vintage Mixer
Don't you love when food reminds you of friends? Well that's hazelnuts and Becky from Vintage Mixer. Years ago she professed her love of hazelnuts on her blog and now every time I see or make a recipe that includes them, I think I need to share the recipe with her. Funny how that works, right? Well I don't need to share this recipe with her, because...it is hers! And if I can, you must make this other recipe of hers. I have no idea how many times I've made it. I'm obsessed.

7. How To Freeze Cooked Brown Rice by The Kitchn

This isn't really a recipe, but it's something I started doing this year that has saved me *so* much time. Brown rice is a staple in my diet. But if there's one thing I can't handle is that stupid long cooking time. This method let's me have brown rice on hand on my time!

6. Slow Cooker Thai Chicken Soup by Foodie Crush

I fell in love with Thai food my freshman year of college and haven't turned back. Any Thai dish I can make at home, I'll try. Heidi's slow cooker thai chicken soup is so smart and true to what slow cookers should be: easy! If you've never read Heidi's blog, you must, she's a fabulous recipe developer and very creative writer. Each post is so fun to read.

5. Spicy Buffalo Cauliflower Bites by SkinnyTaste

You don't need to be on a diet or hosting a Super Bowl party to enjoy this cool buffalo creation. Cauliflower has been *the* hot vegetable for a few years now and it's no wonder why! It's so dang versatile. We love hot sauce in our house, especially Franks. Toss in some bleu cheese and celery and you've got yourself a party.

4. Turkey Sriracha Meatballs by Budget Bytes

Sriracha is reverenced in our household. Actually it's probably abused since we put it on everything! Beth's blog, Budget Bytes, has come in handy when I don't want to spend a full paycheck at the grocery store and still get loads of flavor. What's not to love about a blog whose mantra is "My wallet is full and my stomache is too!"

3. Pastel de Choclo (Chilean Corn Pie) by La Fuji Mama
The first time I tried Pastel de Choclo was at one of my most favorite Provo restaurants, Pantrucas. This beefy and cornl casserole-y/pie is so unique: it's got boiled eggs, raisins and olives inside! One time I asked one of the owners what spices were in it cause I couldn't pin it down. Her reply, "When I close my restaurant, I will give you the recipe." Here I thought I was making pleasant conversation when she thought I was trying to piece together the recipe. Whoopsie. Well, thankfully for Rachael, I've got this savory wonder of a recipe at my fingertips!

2.Quick Tip: Marinating Avocados by Cafe Johnsonia
The moment I read this quick tip about marinating avocados, I was hooked. The first time I tried the technique was to break a long juice fast...pure heaven. And trust me, you don't have to be starving to appreciate the amazing flavor that comes from marinating avocados.

1. Arugula Salad with Blackberries, Chevre and Blackberry Thyme Vinaigrette by Cafe Johnsonia
Lindsey has a way with salads, especially this arugula and blackberry one.The combination of these flavors and textures made this salad a lunch guest at my summer table multiple times this year. It's best in summer with fresh garden ingredients, but I think I'll be making it rather soon.

Don't forget to check out these Top 10 Recipes from Other Bloggers lists!

Lindsey - Cafe Johnsonia
Becky - Vintage Mixer

Heidi - FoodieCrush

Barbara - Barbara Bakes
Karen - 365 Days of Slow Cooking

Kalyn - Kalyn's Kitchen

Holly - Phemomenon

Deborah - Taste & Tell

Kristen - Six Sisters Stuff

Jared - Tone & Tighten

Rachael - La Fuji Mama

Jesseca - One Sweet Appetite

Ashlee - I'm Topsy Turvy
Melissa - Bless This Mess

10 Most Popular Recipes from 2013

noreply@blogger.com (Becky @ Project Domestication) — Mon, 30 Dec 2013 05:50:00 +0000

I love top 10 lists and I love end of the year wrap up posts. So naturally today's post is one of my most favorite to write. These recipes below are the most viewed recipes on Project Domestication from 2013, that were made in 2013. I like doing it this way rather than including recipes that were posted in years past. If you're curious what my all-time most viewed recipe is, it's this. And it's by LEAPS AND BOUNDS folks, no comparison.

(You'll notice I put the post month next to the recipe titles. The earlier months have the advantage because they've been up longer. But this year I had some November posts up pretty high. Kinda fun.)

Each year seems to have themes, last year you loved my family recipes, oatmeal, no-bake cookies and recipes that were the color brown. This year it's all about smoothies, pesto dishes and lingonberry jam recipes.

Nuff 'o that. Here's the top 10, most viewed, recipes on Project Domestication from 2013. Enjoy!

10. Arugula Cashew Pesto Polenta & Fried Egg Breakfast Bowls (March)
I crave this special breakfast dish often. It combines my love of pesto, polenta and buttery yolky eggs.

9. Spicy Caramelized Onions Recipe (April)
I was so happy to see these caramelized onions make the list, mostly because it's a huge staple in our home. I make them for burgers, eggs, sandwiches and salads.

8. Maple Millet Porridge (February)
Millet has become one of our favorite grains this year. Combine it with maple and some of my favorite spices and you've got a winning breakfast that is quite healthy.

7. Spinach Almond Pesto over Pasta with Preserved Lemons (March)
Another pesto recipe, this time made with almonds. The fun starts when you get a bite of preserved lemons for some fun tang.

6. Strawberry Poppy-Seed Dressing, Stevia S weetened (February)
Strawberry Poppy Seed Dressing is a favorite of mine, but when I'm trying to watch my sugar intake it's nice to have a sugar-free option. You'll love this recipe. The taste is spot on.

5. Lingonberry Jam Cranberry Sauce (November)
This year I decided to share my obsession with Lingonberry Jam. These tart berries make a great companion to cranberry sauce, it's quite special actually.

4. Lingonberry Baked Brie Appetizer (November)
Knock your socks off with this delicious appetizer. It's made in under 20 minutes, too!

3. Pink Grapefruit & Pear Green Smoothie (January)
I love this smoothie because it's so much different than my other go-tos. It's quite refreshing and bright. Make sure you use a good grapefruit.

2. Easy Slow Cooker Beef Stew (February)
This recipe is my mom's and it is *so* easy, you'll love it. My favorite is getting peas and carrots in every bite.

1. Strawberry, Oatmeal & Peanut Butter Smoothie (January)
You have to try this smoothie recipe. It's easy and you probably have the ingredients on hand. I like having it when I'm sick of my regular green smoothies, or when I want a treat.

Easy Christmas Plum Pudding Recipe

noreply@blogger.com (Becky @ Project Domestication) — Thu, 19 Dec 2013 07:11:00 +0000

An easy Christmas Plum Pudding recipe that can be made in under an hour!

The Christmas season is full of family traditions for me, perhaps that is why I love this time of year so much. I'm so proud of my heritage and love feeling connected to my ancestors. Our Christmas Eve festivities are quite heavy on the Swedish side as evidenced by Swedish Rice Pudding, Dopi and a Swedish smorgesboard.

There is one dessert we enjoy on this night that I've never mentioned before: Plum Pudding. I've always loved this buttery dessert with its sticky, rich sweetness. But it wasn't until a few years ago that I learned why my mom made it every year.

See, my paternal heritage is English, so as part of our Swedish Christmas Eve Smorgasbord my Mom slides in an English dessert to help us remember my Dad's ancestry. The recipe comes from my father's aunt and that's all I know. My mom has been making it for more than 30 years.

If you know much about English plum pudding then throw that knowledge out the window. This is not traditional. It's not steamed. It does not contain suet. Nor does it have a variety of dried fruits. Also, can someone please tell me why plum pudding doesn't have actual plums? Don't judge, I'm a newbie. ;)

This was my first year making our family's plum pudding recipe...and quite fitting since I just inherited my Grandmother's Christmas china. The recipe, so simple to make, caught me in wonder as I completed the final steps of assembly and watched it cook in the oven. The plum pudding batter is spread on the bottom of an 8x8 pan, then a dark brown sugar sauce is poured right over the top.

The magic happens in the oven when the sauce and batter magically switch places. I said this plum pudding recipe wasn't steamed. But maybe I was wrong? Maybe it's just not steamed in the traditional sense. As I was gazing into the oven, the sauce (at the bottom) was bubbling underneath the batter and I noticed a bit of space between the two. Surely some sort of steaming was in action.

Watch the plum pudding bake and the sauce bubble here on my instagram feed. The more I analyze (read: enjoy) this version of plum pudding the more I realize it could be called the lazy-man's plum pudding. It's so simple and still has plum pudding components: moist cake, dried fruit, nuts, and a sauce. Not hard sauce, but it's darn delicious.

This plum pudding is perfect for a cold winter's night. Serve it warm, waiting only minutes after it comes out of the oven. Whipped cream on top is a must. When you serve it make sure to give a generous amount of sauce, it's splendid. For my gluten-free friends and really anyone who is getting excited about English Christmas Pudding, visit my friend Lindsey's blog to get her recipe for Gluten-Free Spiced Sticky Toffee Pudding.

Happy Holidays!

PLUM PUDDING
from Dad's Aunt, Shirley H.

Cream:
1 T. shortening (Crisco)
½ C. sugar

Then add:
½ C. milk
1 C. flour
1 t. salt (I only add ½ t., otherwise I think it’s way too salty!)
½ t. soda
½ t. cinnamon
1 t. vanilla
½ C. dates, chopped
½ C. chopped pecans (opt.-I like it with, but leave out for grandkids with nut allergies)

Cream all, then spread in 8x8 pan sprayed with Pam.

Bring to a boil:
2 C. water
1 C. brown sugar
1 T. butter

Pour syrup over batter and bake at 350 degrees for 25-30 minutes. Let stand about 15 minutes or so before serving. Serve with whipped cream.

Double recipe for a 9x13 pan.

Becky's Notes:
I kept the recipe written just as my mother gave it to me. I made mine in a stand mixer, she makes hers with an electric mixer. The only thing I did was add the nuts very last after the batter was mixed, habit, I suppose.

I used all butter, no shortening. Pecans are a must. I use unsalted butter so the full teaspoon of salt is necessary. (My mom must use salted butter.) Mom uses Dole dried date chunks. I used medjool dates because that is what I had on hand and didn't want to run to the store. Next time I make this try a twist on the recipe, using cardamom and crystallized ginger.

Browse other recipes from my childhood.

Holiday Appetizer Ideas + Simple & Crisp Giveaway

noreply@blogger.com (Becky @ Project Domestication) — Thu, 12 Dec 2013 04:08:00 +0000

Win a mini pack of Simple & Crisp dried fruit crisps to kick start your holiday appetizer plates!

Remember back in October when I posted this glorious Utah Fall Cheese Plate? The plate featured my favorite Utah cheese and local honey...and Simple & Crisp dried apple fruit crisps. They paired perfectly with my plate.

Since that post I've also been enjoying the pear and orange varieties. My favorite way to eat the pears was to break them up and toss them into an arugula and bleu cheese salad. It added the perfect crunch and sweetness. For the orange, I loved them plain. I kept meaning to dip them in a favorite local chocolate but they were gone before I could do so.

Simple and Crisp has a lot of great pairing ideas on their website, simpleandcrisp.com. They've even produced this handy #perfectpairing chart to give us all great ideas. I really want to try the hazelnut spread on the orange, or perhaps baked brie with the apple. You've got to check these pairings out, so creative it makes me want to host a dinner or appetizer party!

You can win a pack of each of these flavors. Enter below. Last day to enter is December 18.

Disclosure: Simple & Crisp sponsored this giveaway, all opinions are my own. No compensation was recieved on my part for this giveaway. I did however receive product to test out in the Fall.
Images courtesy of Simple & Crisp.

a Rafflecopter giveaway

10 Thanksgiving Hostess Gift Ideas

noreply@blogger.com (Becky @ Project Domestication) — Wed, 27 Nov 2013 05:57:00 +0000

A practical approach to the Thanksgiving hostess gift: food containers for leftovers and a healthy breakfast for the next day.

If you aren't in the routine of giving a hostess gift, Thanksgiving is the perfect gathering to practice. A couple years ago, I talked about my lack of experience with hostess gifts and my feelings about the somewhat lost tradition. I also shared an adorable Swedish-themed hostess gift.

This year I'm taking the more practical approach, while keeping it thoughtful. I'm giving my hostess mother some new food containers and a bag of my parents' favorite healthy breakfast mix.

Let me tell you why.

Food Containers: I chose this gift because what host isn't going to be low on handy, reliable containers with leftovers to dole out and put away?

A healthy (and easy) breakfast: I think a good post-Thanksgiving breakfast option is perfect. No host worth her (or his) salt is going to want to cook the next morning. Choose bread from a local bakery, locally made jam, or a nice tin of steel cut oats. I chose Timeless Grains (an all-natural hot cereal with oats, quinoa, amaranth, cranberries, almonds and more) because it's a favorite of my parents, and (I happen to know) they just ran out.

9 more hostess gift ideas:
1. Williams-Sonoma Salted Caramel Hot Chocolate Mix
2. Williams-Sonoma Holiday Striped Towels
3. Rosemary and Citrus Scented Travel Candle
4. Trader Joe's Candy Cane Joe Joe's
5. Cherry Preserves by Bonne Maman
6. Beehive Cheese - Big John's Cajun
7. Quinn Holiday Popcorn 6-pack
8. Blue Cattle Truck Mexican Vanilla
9. Santa Mustache Mug

What Thanksgiving hostess gift would you like to give or receive?

I hope you all have a wonderful, safe and delicious Thanksgiving!

Thanksgiving Herb and Orange Compound Butter

noreply@blogger.com (Becky @ Project Domestication) — Mon, 25 Nov 2013 07:00:00 +0000

Herby and Orange Compound Butter: the easiest recipe that will make corn, mashed potatoes, rolls and other Thanksgiving dishes extra special.

Often times when I want to make a dish extra special without extra work, I look to compound butter. Flavored butter makes everything better. I've shared some of my other compound butter recipes: cilantro lime and chili, radish, balsamic vinegar reduction and red onion, thyme and parsley.

With a few simple ingredients you've got automatic flavor boosters inside already flavorful butter. Use my Thanksgiving Herb & Orange Compound Butter in many side dishes this year. It's perfect on rolls and corn, or mixed into mashed potatoes. If you can't decide, place the compound butter on the table for you and your loved ones to use however you'd like. Another perk: You can make this butter up to a week ahead.

If you're looking for more tasty Thanksgiving recipes, check out my friend Lindsey's blog. We're both posting flavorful Thanksgiving dishes today. You'll love her Shaved Fennel and Asian Pear Salad with Pomegranate and Watercress recipe.

Thanksgiving Herb and Orange Compound Butter

Ingredients:

1 stick unsalted butter, very soft (8 TB)

1/3 c. minced shallots (1 lg)

zest of an orange

10 sage leaves, minced (2 TB)

1 TB thyme

2 TB chives

1/2 tsp kosher salt

Ingredients:
Mix all ingredients together with fork in a small bowl. Place in serving bowl. Or to make a tube, spoon compound butter onto plastic wrap or compound butter. Roll into a log. Then chill for two hours before serving.

Lingonberry Baked Brie Thanksgiving Appetizer

noreply@blogger.com (Becky @ Project Domestication) — Fri, 22 Nov 2013 07:00:00 +0000

France and Sweden collide in this ooey-gooey baked brie dish to form the most addicting Thanksgiving or any holiday appetizer.

Today wraps up my first-ever Lingonberry Jam Week recipe series. I hope by now you are seeing the possibilities of this wild little berry from Sweden. I can't decide which of the three recipes I've enjoyed the most. But if the time in which the entire dish was consumed is any factor, then today's recipe for Lingonberry Baked Brie would win. It was gone in under 10 minutes, and consumed only by, eh-hem, two people.

Last week I was introduced to Deer Valley Resort's line of house-made cheeses. Can you believe a ski resort makes their own cheeses? I can. Because Deer Valley is known for their award-winning food, and every dining experience I've had there has been wonderful. You can get familiar with them from these posts and on my instagram feed.

This particular cheese is Deer Valley's Meadowlark, a double-cream brie. It's a soft-ripened cow's milk cheese encased in a velvety white rind -- handmade in the French moule a la louche tradition. And guys, it's divine. What I love about it, too, is that it's made from the milk of locally pastured cows in Heber and Ogden Valleys.

If you've had baked brie, chances are it's been filled or topped with some sort of jam or chutney. For a Swedish holiday take on this cheese dish, I used lingonberry jam. The tart and sweet lingonberries went well with the punchy, creamy brie.

For more festive flavor and color, I added pistachios on top, and pecans around the brie before it went into the oven. After a quick stint, the brie gets ooey-gooey, melty as each taste combines with the other.

I baked my brie on a small jelly roll pan lined with parchment paper. The baking sheet doubles as a serving tray. Just lay down some crostini along with some sliced pears and apples. Now all you have to do is cut into the brie and call it munch time.

And boy is it ever tasty! If you're looking for a quick and simple appetizer try this Lingonberry Baked Brie recipe. You can make the entire dish, from start to finish in under 20 minutes!

Lingonberry Jam Baked Brie Thanksgiving Appetizer

Ingredients:
4 oz. brie wheel
1/2 - 3/4 c. lingonberry jam
2 TB pistachios
1/3 - 1/2 c. pecan halves

for serving:
1 apple
1 pear
crostini

Directions:
Preheat oven to 400 degrees F. On a parchment or silicone-lined baking sheet, place the brie wheel on top. Using a small knife, slice the top of the brie wheel off. As you cut, make sure to point the tip of the knife downward toward the center, making a bowl.

Spoon the lingonberry jam into the brie until full. Place brie lid back on. If jam overflows, that's okay. Spoon more jam on top and sprinkle pistachios over jam. Then place pecans on the baking sheet. Bake brie for 10-12 minutes, until the cheese inside is melty.

For serving, place apples, pears and crostini on pan. Enjoy immediately.

Read all my lingonberry posts, here.

Disclosure: Deer Valley hosted me for delicious winter menu tasting and provided me with this brie cheese to try at home. All opinions are my own.

Lingonberry Custard Apple Tart with Pistachio Crust

noreply@blogger.com (Becky @ Project Domestication) — Wed, 20 Nov 2013 07:00:00 +0000

A light custard tart, dressed up with apples and jewel-like lingonberries.

I'm declaring this week Lingonberry Jam Week on Project Domestication. Monday I shared my twist on Thanksgiving cranberry sauce, using lingonberry jam. And today, I'm sharing my Lingonberry Custard Apple Tart to add to your Thanksgiving dessert table.

The tart begins with my favorite sweet tart dough recipe by Dorie Greenspan. I chose to make her nut sweet tart dough variation. Adding nuts to tart dough deepens the flavor. You basically replace 1/4 cup of the flour with 1/4 cup finely ground nuts. I used pistachios because I think they pair well with lingonberries, and they just plain remind me of winter. I also love their green color.

After you pre-bake the crust and let it cool, place sliced apples in any design you'd like. Then pour a simple custard over the apples. The custard is made of heavy cream, sugar, eggs, vanilla and a few tablespoons of lingonberry jam. When you mix the jam with the other ingredients the berries separate from the jam, leaving them all round and pretty when you pour them on top of the apples.

If you're looking for a twist on apple pie, or just a new dessert for Thanksgiving, my Lingonberry Custard Apple Tart is for you! This tart is light and flavorful and so easy to make. Plus, the crust can be made ahead and frozen. The balance of the creamy vanilla custard with the tart lingonberries and apples is perfection. The ideal bite is a dollop of jam and a corner of apples, joined together with vanilla custard and finished by the ever-so-slightly salted crust.

Make sure to come back on Friday, I'll have a delicious Thanksgiving appetizer featuring...wait for it...lingonberry jam!

Lingonberry Custard Apple Tart with Pistachio Crust

Ingredients:

1 pistachio sweet tart dough recipe - partially baked and cooled

2 small gala apples, peeled in thin slices (1/4-1/2")

1/2 c. heavy cream

3 tb sugar

1 tsp. pure vanilla extract

1 egg

1 egg yolk

2/3 c. lingonberry jam, divided

Directions:
Preheat the oven to 375 degrees. Place your tart pan on a silicone or parchment-lined baking sheet. Arrange apples in any design on the crust, being sure to leave a few spaces to place dollops of lingonberry jam.

Mix up custard by whisking the egg, egg yolk, sugar, heavy cream and 3 tablespoons of the lingonberry jam. Pour the custard mixture over the apples. Then spoon the remaining lingonberry jam in various parts of the tart.

Bake the tart for 50-55 minutes. The apples should be tender (check by piercing with a fork) and the custard should be set. If you notice the crust getting too brown place a bit of aluminum foil around the edges. Start checking for this at 30 minutes. Test by inserting a sharp knife in the custard. If it comes out clean, it's done. Let tart cool on a rack and come to room temperature or just above.

recipe inspired by and adapted from Dorie Greenspan's Alsatian Apple Tart

Pistachio Sweet Tart Dough Crust
Use this recipe, just reduce the flour by 1/4 c. and add 1/4 c. finely ground pistachios.

Lingonberry Jam Cranberry Sauce for Thanksgiving

noreply@blogger.com (Becky @ Project Domestication) — Mon, 18 Nov 2013 07:00:00 +0000

A Swedish twist on Thanksgiving cranberry sauce, using Lingonberry Jam.

I love lingonberry jam. Maybe it's the Swede in me, or maybe it's just the fun tangy flavor of the lingonberry itself. I love this jam. I like it plain on my Swedish pancakes, or mixed with greek yogurt on waffles. Perhaps my favorite way to use Lingonberry Jam is in my Lingonberry Cave Shortbread Cookies.

We keep lingonberry jam in our fridge year round. But it's especially highlighted and consumed around Christmastime. This year I wanted to see how it'd do in our Thanksgiving line-up.

If you've never tasted a lingonberry or its jam just think of a cross between a raspberry, cranberry and cherry. It's vibrant and tart but still sweet.

One of my favorite dishes to make for Thanksgiving is cranberry sauce. You can make it ahead of time and the from-scratch, homemade version is so dang easy. Cranberry Sauce is the first Thanksgiving recipe my Mom taught me how to make.

I think you'll like my twist on traditional cranberry sauce, using my beloved lingonberry jam. The two flavors pair perfectly and I've got a couple versions of lingonberry jam cranberry sauce recipes for you to try. One has warm cinnamon spice and festive orange, and the other is pure lingonberry and cranberry flavor. My favorite is the spiced, citrusy version.

Lingonberry-Cranberry Sauce

Ingredients:

12 oz. fresh or frozen cranberries, rinsed and dried, divided

1/2 cup sugar

1/3 cup water
1 cinnamon stick

1 orange, zested and juiced (orange juice was about 1/2 c.)

1 cup lingonberry jam

Directions:
In a medium saucepan, combine 2 1/2 cups of the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Add the cinnamon stick and reduce to a simmer for 5-8 minutes, stirring occasionally. Add the remaining cranberries, orange juice, zest and lingonbery jam. Let simmer until some of the cranberries begin to burst about 10 min. Stir to combine and let to cool before serving. The sauce may be more loose initially. For best results and ease, let chill for 2 hours or overnight for thicker consistency

For un-spiced version:
Increase water to 2/3 c water and omit cinnamon and orange.

Thanksgiving Kitchen Prep + Homemade Bread Recipes on a Budget

noreply@blogger.com (Becky @ Project Domestication) — Fri, 15 Nov 2013 19:00:00 +0000

Happy Friday, friends. It's been such a wonderful week for me. I'm getting things done on my to-do list, work is going well and we are less than two weeks away from Thanksgiving day!

1. In the last week I have deep-cleaned my fridge, and decluttered, cleaned and reorganized both my baking cabinet and spice drawers. Now comes the part where I completely stock up on my holiday baking essentials.

Seriously guys, stock up your pantry, fridge and freezer for baking. I can't think of anything I hate more than having to drive to the grocery store in the sludgy snow in a last minute situation. Ugg-oh!

I was planning to do a post after the big grocery run next week to tell you guys just how I do it. This morning I was reading my favorite blogs and Annalise of Completely D elicious posted on this very su bject! Check out her post, it's a good one. (And we'll see if I get around to mine. ;) )

2. Seinfeld fans listen. Here's how to celebrate Festivus.
http://www.cabletv.com/festivus

3. I've been the most dedicated to my food budget than ever before. One day we ran out of bread. So instead of running to the store, I ran to my mixer. I've tried two recipes from King Arthur Flour: Classic Whole Wheat Sandwich Bread and Oatmeal Toasting and Sandwich Bread. Both worked out great!

4. My pantry seems to have an excess of canned black-eyed peas. I buy this ingredient specifically for a corn salsa recipe we make in the summer. But now I'm on the lookout to diversify. Cheesy Baked Black-Eyed Pea Dip will be first.

5. Homemade citrus ornaments

6. Ten Meals that Make the Most of Meat
The braised beef over polenta is at the top of my list.

7. I love this article on editing things that don't matter in your life so you have time for the things that do.

8. Creamy Maple Bacon Pumpkin Risotto. Creamy Maple Bacon Pumpkin Risotto. Creamy Maple Bacon Pumpkin Risotto!

9. 10 Steps to Building a Solid Business Plan for Your Blog

10. Last night I attended the winter tasting event at Deer Valley Resort in Park City. The food was incredible. It's hard to pick my favorite dish of the night because everything was so tasty. The buckwheat crepe Deer Valley brie roulade with huckleberry sorbet, lacquered walnuts and huckleberry was my favorite dessert. More on the event soon!

Have such a great weekend.

Frozen Cranberry Salad + A Thanksgiving Interview with Kelsey Nixon

noreply@blogger.com (Becky @ Project Domestication) — Wed, 13 Nov 2013 07:00:00 +0000

At the beginning of my project that is domestication, I took a lot of culinary classes. One of my very favorites was called "A Simple Thanksgiving", taught by Food Network Star finalist, Cooking Channel Host *and* Utahn, Kelsey Nixon.

I still have that black and white handout complete with thumbprints, splats and who knows what. The roasted sweet potatoes with thyme, one of the class' featured recipes, was one of my favorite dishes. That and Kelsey's bread pudding with warm vanilla sauce will always be in my fall cooking lineup.

I remember sitting in Kelsey's class, soaking in her kindness, realness, enthusiasm and knowledge. The woman introduced me to vanilla bean paste and America's Test Kitchen Family Cookbook; among many other gems. That in itself makes her a favorite!

Last November I had the chance to interview Kelsey. But, due to crazy circumstances--Hurricane Sandy, our middleman losing access to email and a quick little vacation of my own--I wasn't able to get this up in time for Thanksgiving 2012. So I saved it for this year.

Thanks so much, Kelsey, for taking the time to chat with a big fan!

Kelsey's family has a very cool tradition they call "Mock Thanksgiving." It's Thanksgiving at the end of October. This gives them the opportunity to not only have Thanksgiving twice, but to test out recipes or make anything they want. This year, for example, they cooked up a nice Mock Thanksgiving ham.

Kelsey told me one of the best dishes at Mock or real Thanksgiving is her family's Cranberry Salad. She said she couldn't recall a Thanksgiving where she didn't enjoy the retro-throwback side dish that originated from a home economics cookbook her mother received as a wedding gift.

I love Kelsey's description of the dish on her site, "It may contain mini marshmallows and crushed pineapple, but believe me… no one is too good for this quirky holiday side dish. Admit it, you all have a family recipe that either incorporates jello, marshmallows, or something else trashy that you secretly love."

I made Kelsey's Cranberry Salad, and let me tell you folks, whether it's on turkey day or your own "Mock Thanksgiving," you've got to try it. It's incredibly good and a fun addition to your Thanksgiving table. I love that when it's frozen. Not just because that means I made it ahead of time, but because it adds a different temperature and texture to the table.

And now the part where I pick Kelsey's Thanksgiving brain and get to know her a bit better. These are actual questions and answers from my interview with Kelsey...

Tip you can offer a first-time cook for a Thanksgiving turkey?
Make a turkey breast. Keep it simple.

What's your favorite essential kitchen tool right now?
Japanese mandoline.

What non-traditional tip do you have for Thanksgiving hosts?
Don't be too stressed out by making everything yourself. Don't overcommit yourself and don't be afraid to ask for help. If your friends or family are really good at making a dish, ask them to bring it.

Also, utilize a bakery or business in your neighborhood. Take one aspect of the meal and purchase it. There's no shame in that, if your butcher smokes a great turkey, that's great. Or if a bakery makes wonderful rolls, go for it.

(Note: I can think of several places in Utah that I'd order from like Les Madelines' Kouing Aman Bread Pudding or Panettone for starters!)

What is the absolute perfect Thanksgiving Bite?
Piping hot turkey with my family's famous frozen Cranberry Salad on top. It's a mix of hot and cold, sweet and savory. It's built with tradition and may well be my last meal.

Apple or pumpkin pie?
Apple.

White or dark meat?
Dark.

Best song/album/artist to cook to this Thanksgiving:
Carpenters.

What celebrity would you invite to Thanksgiving dinner?
Taylor Swift.

Favorite place to eat in Utah when you visit?
Hires Big H

What was your favorite BYU Class? (She graduated from my alma mater, I couldn't resist.)
I can tell you lots of classes I didn't like, mainly sewing class!

One of my favorites was a news reporting class where I did the weather for the college TV station.

What are your favorite food blogs?
Smitten Kitchen, Dinner: A Love Story and The Kitchn.

Make sure you check out Kelsey's site and her recipes on Cooking Channel, and don't forget the Cranberry Salad recipe, here!

Other must visit recipes:
Mix n' Match Stuffings
Thanksgiving Essentials Roundup
Pickled Root Vegetable Salad (I'm dying to make this!)

And keep your eyes peeled! Kelsey has her first cookbook, Kitchen Confidence, coming out in February 2014. You can pre-order it now!

This post is linked to this roundup party.

Roasted Beets with Zahatar Tahini Dressing

noreply@blogger.com (Becky @ Project Domestication) — Mon, 11 Nov 2013 07:00:00 +0000

A creamy {and zesty} tahini dressing tops roasted beets, making a tasty side dish.

Guys, I love beets. But I'll tell you one thing I hate about beets, and that's prepping the small-sized ones. So before we dig into today's tasty recipe, let me tell you one thing. Use larger beets! You'll save yourself the trouble and time and curse words that may develop.

This dish focuses on two flavors: beets and zahatar. Zahatar is a Middle Eastern spice I purchased in Israel earlier this year. I crave it. The seasoning is made up of dried herbs, sumac, sesame seeds, salt and other spices. The color is a deep green, and I adore the speckle of sesame seeds.

See what I mean about using large beets. This is quite the army of beets. However, I will say they are mighty flavorful, and since they were grown locally...I know they are packed with nutrition. So maybe I should stop complaining.

My favorite tip when roasting beets is massaging olive oil onto them before salting. I think it makes a difference.

In this recipe, I further season the beets with the zahatar. It leaves a very subtle note in the beets before you dress it with the zahatar tahini dressing.

I think the purse method for roasting is a winner. Just make sure you seal the tops.

While you are waiting for the beets to roast. You make the tahini-based dressing. This is my favorite brand of tahini. I wish I could tell you the name of the brand, but clearly I only read English. I purchased it at the Tel Aviv Carmel Market. I'm wondering if it is ever imported into the states. If you know, please tell me!

I purposefully made the dressing recipe a certain size so I'd have extra. Just package it up and add to other roasted veggies (carrots, potatoes) or use on a salad. It's incredibly good.

Roasted Beets with Zahatar Tahini Dressing
by Becky of Project Domestication

Ingredients:
2 lbs. beets, cleaned
1 TB, divided (+ more if necessary)
1 TB zahatar, divided

for zahatar tahini dressing*
3 TB tahini
3 TB lemon juice
3 TB olive oil
1/4 tsp. sea salt
2 garlic cloves, minced
1 TB zahatar (or to taste)

1-3 tsp. black sesame seeds, for garnish

Directions:
Preheat oven to 375 degrees. While oven is preheating, clean and dry off beets. Make sure to cut off the leaves as close as possible to the root. (Save leaves for another recipe.) Also cut off most of the bottom root. Wash all dirt off the best practice is to scrub. Then dry beets with paper towel.

Pull off individual squares about 8x8 inches for a medium-sized beet. Sometimes, I use two squares per beet to double seal them. Place dried beet on top of square and lightly drizzle olive oil, about 1/2 tsp to begin with and rub/massage beet with oil. Sprinkle Real Salt and zahatar over surface area of beet. ( I use about a 1/4-1/2 tsp of zahatar per packet)

Wrap beet with aluminum foil by pulling up top and bottom corners, then side-to-side corners and twisting them so it makes a purse. Repeat with other beets. The important factor is to make sure the beet is covered and the aluminum foil is sealed. This purse sort of looks like a fancy paper or balloon weight.

Roast in oven for approximately 40-60 minutes depending on the size of your beets. Let beets cool for about 15 minutes then peel skins and slice.

While beets are cooling, make tahini dressing. Combine all ingredients in small bowl and whisk until smooth. Taste and add more salt or more zahatar, if desired.

Slice beets, half them, cut in matchsticks or leave them whole. Place in serving dish. You have two options of how to serve this side dish. You could drizzle in a few dallops of zahatar tahini dressing over the beets, like I did in the photo. Or you could mix them all together to coat the beets. Sprinkle on black sesame seeds and serve. This is great warm, room temperature or cold.

**If you don't have zahatar, this would still be a great dish.

*Note: This zahatar tahini dressing recipe makes more than you'll need for this dish. Use remaining for other roasted veggies or as a salad dressing.

Other beet recipes you may want to try:

Beet and Raw Honey Smoothie

Beet, Apple and Lemon Juice

3-ingredient Beet Ice Cream

How to Roast Beets at Home

Thanksgiving Plans & Bossypants

noreply@blogger.com (Becky @ Project Domestication) — Mon, 04 Nov 2013 22:10:00 +0000

Happy Monday! Here's my second installment of Project Discussion.

I've solidified what I'm bringing to Thanksgiving dinner: sweet potato casserole (or rather, a new twist on it and probably two ways) and blueberry pie. This may be the first blueberry pie at my family's Thanksgiving dinner table. We usually stick to apple, pumpkin and sometimes cherry. Do you have a favorite recipe for these dishes? Please share!

I'm reading Tina Fey's book, "Bossypants". I'm a major 30-rock and SNL fan. So far, so good. the woman has me chuckling every other page. It's so fun reading the behind-the-scenes of her career. She's got quite the mouth, but I'm not surprised and I'm sure you're not either.

Pumpkin Chickpea Curry.

Coconut macaroon cookie ghosts for Halloween, save this for next year.

Corn syrup vs. HFCS

My favorite afternoon snack right now.

My husband baked this pumpkin cheesecake for a work gathering and a family dinner last night. Impressively delicious.

A very cool trick to know (or help you remember) which side the gas tank is on.

50 things you'll remember from growing up in the 90s.

My alma mater has their own TV station and sketch comedy show. This Facebook Friend's Song is my favorite.

Love Mexican Coke as much as I do? Shoot, a Mexico soft drink tax may mean they stop using real cane sugar. Noooooo. Let's hope not!

I think I'm finally going to try Kelley's Lemon-Parmesan Vinaigrette this month!

What links are you loving? Happy Monday!

Quick Pickled Okra

noreply@blogger.com (Becky @ Project Domestication) — Fri, 25 Oct 2013 02:57:00 +0000

Quick pickled okra makes the perfect compliment to soups, salads and lots of Southern dishes. But watch out, you may not have enough left after all that out-of-the-jar snacking.

I'd never touched fresh okra until this summer. Yet another "first" made possible my local farm. Sure I'd had okra (and enjoyed it) many times in restaurants. But I didn't know the first thing about handling this fuzzy on the outside, slimy on the inside veggie in my own kitchen.

I wasn't in the mood for gumbo or deep frying them as friends suggested. Though as I type this post, those two applications for okra sound mouthwatering. Instead I decided I was going to pickle them. Quick pickle them to be exact.

So that's what I did and they turned out great. I've always been a sucker for pickled veggies. The pickling didn't get rid of all the interior slime but that's okay. I added the majority of my pickled okra to a potato salad and the rest went on various salads and out-of-the-jar snacking.

Quick Pickled Okra
by Becky of Project Domestication

Ingredients:
1/2 lb. okra
1 small hot banana pepper, sliced thin
1 red onion, sliced thin
2 garlic cloves, sliced thin
1 c. white vinegar
3 TB sea salt
1 TB sugar
2 bay leaves
1 tsp mustard seeds
1/2 tsp. black peppercorns
1/8 tsp. red pepper flakes
1/2 tsp. celery seeds

Directions:
In a colander, rinse okra under water, making sure each piece gets washed. Sprinkle 1 1/2 tablespoons of salt over okra. Let sit for 15 minutes. Meanwhile, combine remaining ingredients in small saucepan and bring to a boil. Stir making sure spices combine and sugar dissolve.

Prepare an ice bath.

Rinse okra under very cold water for 2-3 minutes. Transfer to new bowl that has been placed in an ice bath. Pour pickling brine over okra and let come to room temperature. Place in storing container. Serve in 1 hour or for better results let pickle overnight.

Project Discussion: Boston Cream Pie & Mr. Money Mustache

noreply@blogger.com (Becky @ Project Domestication) — Sat, 19 Oct 2013 03:38:00 +0000

Happy Friday! I'm bring a new series to you where I share my thoughts, my favorite links from the week and open up discussion to anything on my mind. It's called Project Discussion. Let's get started.

Boston Cream Birthday Pie - Each year my husband chooses *any* cake he wants and I make it. It's my favorite labor of love and birthday gift to him. It's been a tradition of ours for many years and each year gets better and better. My baking skills always get challenged and I love it. I looked to Cook's Illustrated for a Wicked Good Boston Cream Pie recipe. It was a success, minus some minor sinking of the cake. High altitude issues, perhaps?

My brother introduced me to this personal finance blog and I can't get enough. Mr. Money Mustache is pretty extreme and I admire him. I'm always interested in saving more money and living more simply. I couldn't agree more with his article on The True Cost of Commuting.

Speaking of mustaches...

This Santa Claus mustache mug is a must-have for the holidays. Get 25% off your entire order by using the code: "projectd"

I'm dying to make these tahini date salted caramels from the kitchn.

You know I'm a fan of Deer Valley Turkey Chili. I tried out this copycat recipe...it's pretty darn close and pretty darn delicious.

Out of pure laziness, I've opted to not put out my Halloween decor. Though I'm tempted to try these cardboard window monsters. Aren't they adorable!

Pinterest: I'm sure you've seen this cleaning schedule. I finally pinned it and tried it. I like it, especially doing one load of laundry each day.

Instagram: I love transformation photos and I'm so impressed by this local blogger.

Have a great weekend!

Utah Fall Cheese Plate - Simple & Crisp #perfectpairing

noreply@blogger.com (Becky @ Project Domestication) — Tue, 15 Oct 2013 04:26:00 +0000

Yesterday my husband and I were on a bike ride. Boy-oh-boy is fall ever alive in Utah. The air is crisp, the leaves are changing and the apple stands are as busy as can be. Utah falls are gorgeous, just ask anyone in the state right now. When I think of fall, I think of apples. There is an abundance at my local farm stand. I've bought apples by the box to play with in the kitchen. We've made apple pie, apple crisp, homemade apple juice and enjoyed apples with almond butter.

But my favorite and dare I say #perfectpairing for Utah fall apples has been this impromptu fall cheese plate I put together and enjoyed all on my own.

One night I found myself solo. I didn't have anyone around to cook dinner for and honestly I didn't have much gumption to start chopping away to create myself a salad. I had worked a 12+ hour workday and needed some nourishing indulgence. So instead of spending an hour or so in the kitchen, I looked to a new-to-me product line I was given to try out: Simple & Crisp.

Simple & Crisp is a line of naturally gluten-free dried fruit crisps. They come in several flavors and I happened to have a hankering for, you guessed it, apples!

So I rounded-up other ingredients to make my #perfectpairing for Simple & Crisp dried apple crisps. The result was a locally-inspired tasty cheese board. My favorite local cheese maker, Beehive Cheese, makes a spicy Cajun variety that has the perfect amount of heat that livens up a sweet apple crisp. And just because, I added some honey because well it sounded good.

Take a look at Simple & Crisp, especially all their #perfectpairing suggestions. You won't believe how creative they are. There are so many combinations I'd like to try. And if you get yourself some apple crisps, reward yourself with this cheese plate and thank me later.

A Simple Utah Fall Cheese Plate
by Becky of Project Domestication

Ingredients:
Simple & Crisp - Dried Apple Fruit Crisps
Beehive Cheese - Big John's Cajun
Local Utah Honey

Directions:
Portion out as equal amounts of dried apple fruit crisps and cheese on cheese plate. Drizzle honey in a couple corners. Enjoy pairing the cheese, apple crisps and honey as you snack away!

Disclosure: Simple & Crisp sent me product samples. My opinions are absolutely my own. Thanks for supporting posts like this that allow me to explore fun new products and create new content.

Zucchini, Nectarine and Pesto Salad with Cashews

noreply@blogger.com (Becky @ Project Domestication) — Mon, 07 Oct 2013 06:30:00 +0000

News flash: I developed this recipe the last week of August. (It's not hard to tell based off the ingredients used since they are basically out of season.) But I have to post it anyway. Project Domestication, after all, is a collection of my recipes and journey in cooking, creating a better home life and documenting new skills in domestication.

I love blogging, though *obviously* it has taken a major backseat in my life this year, and that's okay. Project D has mostly been a hobby with fun little perks and some play money from advertising. I have a career in marketing communications--it demands my days and I am dedicated to it. The evenings are filled with family, church, friends and cooking recipes that often don't make it onto this blog.

The other day my friend wrote a beautiful post about realizing who we are, what's most important to us and how we want to fill our days. I love this quote she shared from a book she is reading:

“It’s not hard to decide what you want your life to be about. What’s hard is figuring out what you’re willing to give up in order to do the things you really care about.”

I really took her post to heart as I read her thoughts. I've made my own lists and thought about what I really care about. Sometimes I entertain the thought of making this blog more than it is (heck, I've been blogging for 5+ years) but I keep realizing that it's not quite that time. I am a big believer that there are seasons in life. Each season is different and has its own focus and rewards.

I'm still in the season where this blog is a hobby. It's taken a backseat this year to traveling the world, building a small local business, spending extra time with family, maintaining our home, serving the community and let's be honest: just watching TV with my husband. Thanks for indulging me in these thoughts. I love this blog and love those I've met through it and get so much joy every time a reader comments or emails me telling me they've made one of my recipes. I can't wait to see the direction it takes in the following five years!

I hope you'll take time to think about your season and what you really care about in your life and read my friend's post.

If you can find these ingredients you should absolutely make this zucchini and nectarine salad. Make the pesto or buy it. The savory pesto plays well with the sweet juicy nectarine. I ate it as a lunch (like the entire recipe), but you could serve it as a side to a lean protein.

Zucchini, Nectarine and Pesto Salad with Cashews
by Becky of Project Domestication

Ingredients
2 lg zucchini, peeled into noodles
1/4-1/2 c. pesto
2 md nectarines, sliced
sea salt, to taste (i like this brand)
handful of cashews, roughly chopped

Directions:
After zucchini is stripped into noodles sprinkle with a bit of salt. Combine zucchini and pesto together in serving bowl. Toss and taste, adjust pesto and season with more salt if necessary. Add in nectarines and cashews.

Dill & Lemon White Bean Dip

noreply@blogger.com (Becky @ Project Domestication) — Tue, 01 Oct 2013 05:30:00 +0000

Does jet lag turn your life upside down? It hadn't until I got back from a three week trip to Asia earlier this month. Was it the 15-hour time change? Was it that we were there so long and had totally adjusted? I have no idea. I do know it royally stunk coming back.

There are perks to jet lag, however. Among them include waking up at 4am and catching up on your favorite tv show, catching a random E-True Hollywood Story on "Saved by the Bell" and of course having time to develop a recipe before you head off to work.

This is the case with my Dill and Lemon White Bean Dip. We make dips and spreads a lot in our house. They are what get me through lunch and tie us both over before dinner is ready. Or honestly, they become dinner all too often. But that's okay, because pesto, hummus and this white bean dip are tasty and pretty nutritional.

This Dill and Lemon White Bean Dip uses Italian cannellini beans. I really was going to make a chickpea dip but when I noticed that I had about 10 cans of these white kidney beans to one chickpea can, I decided I should probably give them some attention. It's not that I don't love cannellini beans, because I absolutely do. They are creamy and versatile and compliment so many flavors. I just usually use them in soups.

Dill and lemon brighten these hefty beans up quite nicely. I think you'll love the garlic, too. It offers some depth and keeps the dill and lemon in check. If you can, let the dip sit overnight. It is then that you'll really experience all the flavors.

Dill & Lemon White Bean Dip

by Becky of Project Domestication

Ingredients:

2-15 oz. cans cannellini beans, rinsed and drained, reserve 3 TB for garnish

2 tsp. laziz toum (or 3 cloves garlic)

juice of half a lemon (about 2 TB)

1/2 c. fresh dill, roughly chopped, reserve 1 tsp for garnish

1/2 tsp sea salt

1/16 tsp. black pepper

1/3 c. olive oil

Directions:

Place all ingredients in food processor then blend until entirely smooth. Adjust salt and pepper, to taste. Scoop into serving bowl and garnish with reserved cannellini beans and dill.

Enjoy with carrots, grissini bread sticks, other veggies or as a sandwich spread.

Note: If possible, let sit overnight to let the flavors develop. This isn't mandatory, but it's nice.

Other dip and spread recipes you may enjoy:
Swiss Chard (or Kale) Cashew Dip
Hummus
Spinach & Chickpea Spread with Zahatar Seasoning
Pumpkin Butter with Cinnamon and Star Anise

Melon, Cilantro and Fresno Chili Salad with Lemon Sea Salt

noreply@blogger.com (Becky @ Project Domestication) — Fri, 20 Sep 2013 06:00:00 +0000

Don't let summer end without tossing together this fresh and flavorful melon salad.

I've only made it up to the Downtown Salt Lake City Farmers Market once this year. But that one time sent me home with so much great food and a ton of happiness. One of the tastiest treats you'll find at the market are the melons. They've got all varieties but we came home with a Crenshaw and honeydew.

That weekend I was craving all sorts of flavors and I wouldn't have guessed that I'd accomplish such a culinary feet. My Melon, Cilantro and Fresno Chili Salad with Lemon Sea Salt is mostly sweet and fragrantly fresh but certain bites will bring you some spice (from the fresno chilies) and some salty crunch from Israeli lemon sea salt.

The recipe is more of a guide. Just mix and match any melon, toss in any type of sea salt (if you don't have lemon use regular flaked sea salt and possibly some lemon zest) and you'll be good to go. Here's to the end of summer.

Melon, Cilantro and Fresno Chili Salad with Lemon Sea Salt

Ingredients:
Crenshaw melon, cubed or balled
Honeydew melon, cubed or balled
1 bunch of cilantro, chopped
1-3 TB minced Fresno chilies, to taste
lemon sea salt*, to taste

Directions:
Combine all ingredients and enjoy. Refrigerates well.

Note: If you don't have lemon use regular flaked sea salt (Maldon's) and possibly some lemon zest.

5 Favorite Fall Recipes

noreply@blogger.com (Becky @ Project Domestication) — Thu, 19 Sep 2013 05:30:00 +0000

There's a crispness to our Utah mountain air right now and I'm loving it. Perhaps I recognize its freshness even more because I just returned from three weeks in a very hot, humid and oftentimes polluted Asia, but maybe not. Maybe I'm just stoked about fall. And why wouldn't I be excited? Fall brings some of the best recipes of the year.

Here are a few of my favorite fall recipes to try while I play catchup from vacation.

1. Pumpkin Butter with Cinnamon and Star Anise (shown above)

2. Apple, Bacon and Cheddar Grilled Cheese Sandwiches

3. Bob's Red Wok Chili

4. Roasted Maple-Chipotle Butternut Squash

5. Spice Pumpkin & Oatmeal No-Bake Cookies

Summer Mountain Getaway at Deer Valley Resort in Park City, Utah - Part 1

noreply@blogger.com (Becky @ Project Domestication) — Fri, 23 Aug 2013 21:03:00 +0000

A quick weekend getaway to Deer Valley Mountain Resort in Park City Utah. Part 1 of 3 explores food at Deer Valley Grocery Cafe.

Earlier this summer, my husband and I were looking for a retreat away from the everyday. We had cause for celebration and we wanted some relaxation. We chose an overnight stay at Deer Valley Resort.

Deer Valley is known for their skiing and as I mentioned last year, they serve up some incredible (and award-winning) food. What some people may not know is that there are some wonderful summertime activities to experience. We left work a few hours early and got up to Park City around 5pm. The second we stepped out of the car, the stress of our work week melted away.

After checking in our first stop was the Deer Valley Grocery Cafe.

Don't let the words "grocery cafe" confuse you. This food is well-thought out, locally sourced (when possible) and executed beautifully. Let's take a look at our meal.

Usually I save the best for last but the shining star was our starter.

Deer Valley Turkey Nachos: Deer Valley Oomph! spiced corn tortilla chips, fresh cilantro, sour cream, green onions. These nachos reminded me just how much I love DV turkey chili and just how great nachos can be, when done well. I may be replicating these at home come the holidays.

Potato Chowder with bacon.

Caprese salad with balsamic pearls that pop in your mouth.

Bleu cheese bacon burger with house-made chips and house-made condiments (below).

I just loved how Deer Valley serves this king of a burger.

Isn't that condiment tray perfect?

I chose the black bean and kale falafel for my entree. It hit the spot. I love the play on international cuisine that the Deer Valley Chefs take, it's so creative and delicious.

Remember me mentioning instant relaxation? This was our view at dinner. We ate out on the patio that overlooked a small lake and the slopes. During the summer you can hike and mountain bike on the trails. (More about that tomorrow!)

So there is a reason this restaurant is called the Grocery Cafe. It really is a grocery store. Since many vacationers are staying in condo-style accommodations with kitchens, Deer Valley provides ready-to-bake/cook meals.

You'll find everything from pasta to enchiladas, pizzas and even their famous chocolate chip cookies with fudge sauce!

I was happy to see local products featured in the Deer Valley Grocery Cafe.

Amour Spreads was a familiar face. These would be perfect on the bakery's fresh bread.

Deer Valley also bottles their popular dressings and marinades.

After dinner we perused the grocery. We got bread pudding and blueberry pie to go. We also stocked up on Deer Valley Granola for breakfast in the morning. (Have you tried Deer Valley Granola? It's fantastic.) Then we took a nice long walk around the area and relaxed in our condo. It was the perfect evening and beginning of our overnight getaway.

Stay tuned for more posts next week as I share our lodging and hiking adventures.

Deer Valley summer activities and dining are open until September 2, 2013. Head up there today!

Deer Valley Resort

deervalley.com

Follow Deer Valley on Facebook and Instagram.

Other posts about Deer Valley Resort on Project Domestication:
Deer Valley Turkey Chili at Home

A Day at Deer Valley Resort

Disclosure: Deer Valley graciously hosted us but opinions, as always, remain my own.

Grilled Ratatouille & Polenta Stacks

noreply@blogger.com (Becky @ Project Domestication) — Tue, 13 Aug 2013 18:24:00 +0000

Summer's bounty grilled to flavorful perfection then stacked on a bed of cheesy polenta and topped with marinated tomatoes and herbs.

This twist on France's ratatouille, a stewed vegetable and herb side dish, surely isn't the first of its kind. But it is special to me. I once read, "The secret to any good ratatouille is to cook the vegetables separately so each will taste truly of itself." And that's exactly what I did in my grilled and stacked variation.

Each zucchini, eggplant and green pepper slice was salted and grilled by individually. I even took the crucial step of disgorging the first two veggies. (Read more about it in the directions of the actual recipe.)

Each received the charred mark of the grill grate, a sure sign of a flavorful future. The polenta is homemade with a cheese and chive cheddar, though you could use any of your favorite cheeses. What makes this ratatouille scream summer is the fresh marinated tomatoes. They soak in good olive oil and balsamic vinegar and herbs.

The first time I tried ratatouille was at the BYU Museum of Art Cafe. The ratatouille was coincidentally paired with polenta. I've got fond memories of that cafe and of the museum from my college days. In fact, I recently spent a quiet evening soaking in these three exhibitions. Exploring a museum, especially by myself at my own pace, feeds my soul. I can't explain this circumstance other than saying that it awakens different senses in my being. It's a part of my existence, I feel, I often neglect. I love art for that very reason. I always step out renewed and feeling more alive.

When were you first exposed to ratatouille or polenta?

Grilled Ratatouille & Polenta Stacks
by Becky of Project Domestication

Ingredients:

for grilled ratatouille
1 md. globe zucchini, sliced 1/4-1/2 inch
2 md. eggplant, sliced about 1/4-1/2 inch
1 green bell pepper, sliced about 1/4-1/2 inch
sea salt or kosher salt
paper towels
good olive oil

for polenta*
1 c. polenta/cornmeal
4 c. water, divided
1/2-1 tsp. sea salt
1/2 tsp. black pepper
liberal pinch of red pepper flakes
a few sprinkles of dried thyme
1 c. cheese (i used onion and chive, use any you like) + 8 slices

for marinated tomatoes and herbs
2-4 md tomatoes, chopped
1-2 TB fresh herbs (I used rosemary, oregano and thyme)
1-2 TB olive oil
1-2 TB balsamic vinegar
salt to taste

for assembly
4 handfuls of arugula

Directions:
Place sliced zucchini and eggplant on paper towel-lined cookie sheets or plates. Generously sprinkle vegetables with salt. Let set for 15 minutes then blot each veggie round with a paper towel to get rid of excess water droplets. Turn veggies over, salt and repeat.

Note: This step is important in the success of the dish. If you do skip it that water is actually bitter juice that can make your eggplant flavor quite off-putting. As for the zucchini, that plant is simply full of water and will also help the vegetable not be soggy. This step is called disgorging.

In a small bowl combine tomatoes, herbs, olive oil and balsamic vinegar. Salt to taste. Set aside until you are ready to plate. This allows the tomatoes extra time to marinate in the oil and vinegar.

Preheat your grill to medium-high heat.

While zucchini and eggplant are disgorging, start your polenta. Bring three cups of water to a boil then add in salt, polenta and remaining. Immediately stir with whisk until smooth, about 3 minutes. Add in black pepper, red pepper flakes and dried time. Cover with lid and turn heat to low and cook for 3-5 minutes. Stir in cheese.

Spray an 8x8 inch glass pan then quickly pour cooked polenta into dish. You'll want to do this quickly so the polenta doesn't begin to set on the stove. Let polenta come to cool its temperature, meaning the pan isn't super hot and you are confident it's decently set. Flip polenta onto cutting board and cut in 4 equal pieces. Place polenta squares in freezer.

While polenta is getting even cooler and sturdier in freezer, grill your vegetables.

Brush all vegetables with olive oil then grill on md-high heat for 3-4 minutes each side, or until grill marks are present and they are the right amount of soft to your tastes.

Now it's time to grill your polenta. Brush with olive oil and grill each side for 5 minutes. On the second side add the reserved cheese slices then close grill and let cook until cheese is nice and bubbly.

To assemble:
Place a handful of arugula on plate. Then stack in this order: polenta, zucchini, eggplant and green peppers. Spoon marinated tomatoes over dish, making sure you get lots of it's juice. Enjoy.

*Alternatively you could purchase pre-cooked polenta in tubes. Just slice, brush with oil and grill. You'll save time.

Other polenta recipes you may enjoy:
Arugula-Cashew Pesto Polenta & Fried Egg Breakfast Bowls on Project Domestication
Fresh Corn Polenta topped with Sausage, Chard & Oyster Mushrooms on Vintage Mixer
Wilted Chard Salad with Polenta Croutons & Warm Cherry Tomato Vinaigrette on Cafe Johnsonia

Sriracha Hummus with Pepitas

noreply@blogger.com (Becky @ Project Domestication) — Fri, 09 Aug 2013 17:02:00 +0000

A spicy sriracha hummus that tickles the taste buds and revs up the old metabolism. Also, it tastes very good.

I once worked with a chef who loved sriracha. Actually he lived for sriracha. You could even say he was a sriracha evanglist of sorts. One by one he'd take each coworker into the test kitchen and convert us to the condiment. He'd make creative pizzas, dips, spicy bbq sauces or simply just add the condiment on eggs.

If it weren't for him I wouldn't have discovered my love for sriracha until much later in life. I would have continued on seeing it in various ethnic restaurants, simply passing it by. Thank goodness I loved getting away from my desk and joined him daily for foodie chatter.

If you're not familiar, Sriracha is a hot sauce named after a city in Thailand: Si Racha. It's believed to have been developed for local seafood restaurant dishes. The sauce is simple and made up of sun-ripened chili peppers, vinegar, garlic, sugar and salt.

My chef friend wasn't alone in his Sriracha-ite nature, and neither am I. Sriracha has quite the cult following. Heck, there are even t-shirts to spread the spicy love.

We make dips a lot in our house, especially hummus. My latest concoction is Sriracha hummus. It's got the makeup of a traditional, creamy and smooth hummus but with a major kick. I'm not pussy footing around folks, this hummus contains 1/3 cup of Sriracha.

You'll notice my Sriracha Hummus recipe is oil free, that was initially out of convenience as I was out of olive oil. But I also remembered learning that Israeli hummus uses less oil anyway, so I felt better. Don't worry, it's got plenty of tahini and I like it this way, so much, that I've kept it sans oil. (Though I did dress it with olive oil in the picture.)

I also top the hummus with pepitas and sea salt flakes that I actually got from THE Dead Sea. Both add more flavors, crunch and some color. I like to eat my sriracha hummus with carrot chips. (Another ingredient a coworker got me hooked on.) Sriracha hummus is great packed up as a lunch or snack at work, and perfect for a party.

I hope you all have a great weekend. Make it even better by trying out sriracha or making this hummus. And I'd love to know.... What foods or ingredients have your friends got you hooked on?

Sriracha Hummus
by Becky of Project Domestication

Ingredients:
1-15 oz. can garbanzo beans (chickpeas)
1/3 c. sriracha
1/2 c. good tahini

1/2 tsp. Toum garlic condiment (or 2 garlic cloves, minced)

juice of one lemon
salt and pepper, to taste

for topping:
more sriracha
pepita seeds, roasted and salted
sea salt flakes (Maldon flakes will work great.)
olive oil, optional

Directions:
Combine all hummus ingredients in food processor and blend until very smooth. Season with salt and pepper, to taste, then pulse to combine. (I usually start with 1/2 tsp salt and a pinch of pepper. I especially like using white pepper in hummus.)

If using, add toppings.

Beet and Raw Honey Smoothie

noreply@blogger.com (Becky @ Project Domestication) — Thu, 01 Aug 2013 06:01:00 +0000

A naturally sweet and earthy beet smoothie to fuel your morning.

Time to chalk up another beet recipe to my list. I'm not sure what it is about beets that make me love them so much. But I sure do. I've got recipes for a morning beet juice, beet and arugula salad, beet ice cream and the most important beet recipe of them all: how to roast beets! If you have that one basic beet recipe and you can make just about any dish better.

Today I'm sharing a great breakfast smoothie: Beet and Raw Honey Smoothie. You're going to love it.

One sip of this Beet and Raw Honey Smoothie and I swear a quick signal is shot up to the brain, saying everything is all right. Drink this and the concoction will coat your stomach with nothing but ease and nutrients. It's cold and smooth; and just sweet enough.

Beets are wonderfully healthy. They have a rich concentration of Vitamin C, good amount of magnesium, betaine (which helps lessens the chances of many diseases) and is said to help reduce high blood pressure.

Besides beets, you'll get some great flavor and nutrition from almond milk, chia seeds and honey. But let's be honest...you'll want to drink this just because it tastes good. I hope you'll give it a try.

Beet and Raw Honey Smoothie
by Becky of Project Domestication

Ingredients:
1 c. chopped cooked beets (steamed or roasted)
1 c. almond milk (I use sweetened vanilla.)
1 TB. chia seeds
1-3 tsp. raw honey
10 half moon ice cubes

Ingredients:
Place ingredients in blender in the order listed. Blend until smooth. I have a Blendtec blender and use the "smoothie" setting. Serve immediately. It's best nice and cold.

Note: If you'd like to use a raw beet. Dice small. And first blend the raw beets with almond milk on the "whole juice" setting, if using a Blendtec blender.

Serves 1. (This recipe doubles and triples well.)

Lemon Poppy Seed Sugar Cookie Bars with Honey-Goat Cheese Buttercream Frosting

noreply@blogger.com (Becky @ Project Domestication) — Wed, 31 Jul 2013 12:00:00 +0000

A sophisticated bar cookie combining the flavors and textures of sugar cookies and lemon-poppy seed muffins; topped off with a honey-goat cheese buttercream frosting.

Utah farmers markets are about to hit their peak. I've already visited the Provo Farmers Market and the Downtown Salt Lake City Market this summer. The size and feel of the each market couldn't be more different but one things for sure, they both offer great local produce and products.

Today my friend Lindsey (Cafe Johnsonia) are sharing recipes that feature some of our favorite local products. Each of us feel pretty passionate about supporting local and I'm so happy to share that with you today. I've got a handful of ingredients that I use on a regular basis, including local honey and goat cheese. These two ingredients are featured in my Lemon Poppy Seed Sugar Cookie Bars with Honey-Goat Cheese Buttercream. Make sure you visit Lindsey's blog to see what she made with locally made with local Utah ingredients.

Now back to the local ingredients I used for my special Lemon Poppy Seed Sugar Cookie Bars with Honey-Goat Cheese Buttercream Frosting. I used Cedar Valley Raw Honey and Drake Family Farms Plain Goat Cheese Chevre. I've been purchasing the goat cheese for years, but this was the first time I tried Cedar Valley Raw Honey. Both are great products. They are pure and really gave my honey-goat cheese buttercream frosting perfect flavor and balance.

The goat cheese chevre makes the frosting tangy and it's balanced by the sweetness of the raw honey.This frosting recipe is a keeper. We loved it at our house, we even had extras to bring to both our coworkers the next day.

I loved watching my friends taste the sugar cookie bars. Each immediately recognized the bright lemon flavor and poppy seed texture.The bars are perfect when slightly underdone. They get soft and chewy but still hold up to carrying a generous amount of buttercream.

If you are familiar with goat cheese, I think you'll recognize it right off the bat. If not, you'll probably just notice the tang and wonder why the frosting tastes so good. The goat cheese flavor lingers just long enough for you to take your next bite.

Lemon Poppy Seed Sugar Cookie Bars with Honey-Goat Cheese Buttercream Frosting
by Becky of Project Domestication

Ingredients:

for sugar cookie bar*
2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1 stick plus 2 tablespoons (10 tablespoons) unsalted butter, at room temperature

1 cup sugar

zest of 1 lemon

1 large egg

1 large egg yolk

1 TB pure vanilla extract

2 TB poppy seeds

for honey-goat cheese buttercream
8 TB butter, room temperature
4 oz. goat cheese chevre
1/4 c. honey
2 c. powdered sugar
1-2 tsp. pure vanilla extract

Directions:
for sugar cookie bar

Whisk the flour, salt and baking powder together until well combined.

Working with a stand mixer, fitted with a paddle attachment, beat the butter at medium speed for a two mintues. Rub the sugar and lemon zest together until fragrant. Now beat in the sugar and continue to beat for about 3 minutes, until the mixture is light and pale.

Add the egg and yolk and beat for another minute or two; then add in the vanilla. Reduce the mixer speed to low and steadily add the flour mixture, mixing only until it has been incorporated — because this dough is best when worked least, you might want to stop the mixer before all the flour is thoroughly blended into the dough and finish the job with a rubber spatula. When mixed, the dough will be soft, creamy and malleable.

Turn dough onto plastic wrap and cover completely. Put in ziploc bag and refrigerate for 1-2 hours.

Preheat oven to 375 degrees. Line a 9x13 rimmed baking sheet with parchment paper then pat the dough into the pan.

Bake for 13 minutes, checking it around 11 minutes to see if it feels firm and is slightly turning golden. Take out and let cool completely.

for honey-goat cheese buttercream
Using a standmixer fixed with a paddle attachment, combine butter and goat cheese on low speed. Mix for 2 minutes. Add honey and mix for 2 more minutes. Add in powdered sugar and mix slowly, making sure to not get powdered sugar everywhere. Once combined add vanilla extract, mix on low. Now beat on high speed until decently fluffy, about 3-5 minutes. Place buttercream in fridge until cookie bar has come to room temperature.

to assemble
Make sure lemon-poppy seed cookie bar is completely cooled. Simply frost it with the honey-goat cheese buttercream. To cut, pull the cookie bar out of the pan, using the parchment paper and place on cutting board. Cut into squares or rectangles and serve. If not enjoying immediately, cover and place in fridge.

*sugar cookie bar recipe slightly adapted from Dorie Greenspan's "Grandma's All-Occasion Sugar Cookie" recipe from Baking from My Home to Yours.