One-Pot Creamy Tomato Tortellini Soup

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For this week, I’ve made you some soup!

I will say that the description of “soup” is a bit liberal. I found that this was a bit more of a stew consistency (more to come soon with another stew I have planned for you!). But really, this was quite tasty and so easy to make on a weeknight. Bonus - I made sure to add more cheese and basil than called for in the original recipe, because who doesn’t need more basil and cheese in their life?

By the way, did I mention that we’re going to Paris in May?!?! I can’t wait! I haven’t been to Paris since 2008, so it’s been over 10 years and I’m so so ready to head back again. Our diet is basically going to consist of croissants and coffee and wine. I’m pretty sure this is a sustainable lifestyle. I’m into it. So now the next few weeks will be filled with online searches for Paris excursions and tours and museum visits, and clearly we will need a map of every boulangerie in a one-mile radius from our Airbnb. If you have recommendations, please send over as well!

While we eagerly await our trip, please enjoy this amazing tortellini soup. My gift to you!

One-Pot Creamy Tomato Tortellini Soup
makes 6-8 servings

Print Recipe

  • 1 medium onion diced, or 1 cup

  • 3 garlic cloves, minced

  • 1 teaspoon olive oil

  • 1 spring of fresh rosemary chopped or ½ teaspoon dried rosemary

  • 28 ounce can diced tomatoes

  • 15 ounce can tomato sauce

  • 1/2 teaspoon dried oregano

  • 4 large fresh basil leaves or ½ teaspoon dried basil

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 4 cups chicken stock

  • 1/2 cup light cream

  • 20 ounces three-cheese tortellini

  • ½ cup shredded Parmesan cheese + extra for garnish

  • salt and pepper, to taste (optional)

  • fresh basil, to garnish

  • shredded Parmesan cheese, to garnish

1) In a large 6-quart pot, add the onion, garlic, olive oil, and rosemary. Saute the ingredients over medium heat for 5 minutes, or until the onions have softened.

2) Pour in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and cream. Give the mixture a stir to combine the ingredients, then allow the soup to simmer for 15-20 minutes.

3) Toss in the tortellini and cook for 7-10 minutes, or until the pasta is tender.

4) Stir in the Parmesan cheese.

5) Serve immediately with additional Parmesan cheese and fresh basil if desired.

—recipe very slightly adapted from Gal On A Mission

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Garlic Mushroom Risotto

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Hi friends! I have your next meal right herrrrrre.

I will admit that I didn’t JUST make this risotto. I’ve started a new annual tradition where I make risotto on New Year’s Day, so this is what I made on the first day of 2019! Since then, I’ve packed up all the crap in my apartment (and there was oh-so-much crap!) and moved to a new place. Don’t worry - I still live in Hoboken, but I’m finally getting the chance to come up for air after all these “fun” moving obligations are over. There are still pictures to hang, but for the most part, everything is done. I also cooked my first meal tonight in the new place. I’m working on a recipe for some lamb chops for you guys, but there’s always some reason to rush through and I don’t get a chance to measure out the spices…so there’s that.

While we wait for those lamb chops, I present this risotto to you!

I’m in love with it. I’ve always loved risotto, but I actually stopped making it for about a year. I have a really bad habit of dropping recipes that don’t work for me. It doesn’t matter that I’ve made a certain recipe a bunch of times before. The one time that I make it and it’s not so good….I’m done for a while. I’m working to try to change this, but it’s a tough habit to break!

This recipe turned out to be really amazing though. Surprisingly, I don’t think I’ve ever made sauteed mushrooms and spinach before and I’m not quite sure why. This is clearly a superior recipe and the butter and garlic in this part of the dish don’t hurt at all. I had extra mushrooms and spinach left over and I confess that I made the vegetables sans risotto a few days later just so that I could eat it again. It was so so good!

So anyway, I’m working on making a few new recipes to share with you guys and I can’t wait to get back into some sort of routine over here! See you soon, but in the meantime, I beg you to make this risotto because you won’t regret it!

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Garlic Butter Mushroom Risotto
makes 4-6 servings

Print Recipe

  • 3 1/2 or 4 cups chicken or vegetable broth

  • 4 tablespoons butter, divided

  • 4 cloves garlic, minced and divided

  • 12 ounces uncooked arborio rice

  • a splash of dry white wine (optional)

  • 12 ounces sliced baby portabella mushrooms

  • 2-3 cups spinach or other veggies if you want

  • 1/2 - 1 cup shaved Parmesan cheese

  • sea salt and freshly cracked black pepper

  • a squeeze of lemon

1) In a medium pot, heat up the chicken broth until it reaches a gentle simmer.

2) Heat 2 tablespoons of butter in a large saucepan over medium high heat.

3) Add 2 cloves of garlic to the pan and saute for 1-2 minutes.

4) Pour in the arborio rice and toss the grains in the butter and garlic for another 1-2 minutes. If using white wine, pour the wine into the pan now.

5) Next, pour in 1 cup of the warmed chicken broth. Stir the rice and broth gently, until most of the liquid has evaporated. This could take a few minutes. Then add another 1/2 cup of chicken broth and repeat the process until the rice is tender and creamy.

6) In another saucepan, melt the remaining 2 tablespoons of butter over medium high heat. Add the remaining 2 cloves of garlic and saute for 1-2 minutes, or until warmed through and fragrant.

7) Add in the sliced mushrooms and saute for 5-10 minutes. You might also wish to add a splash of white wine here. Once the mushrooms are cooked through to your liking, remove from heat and stir in the spinach until wilted.

8) Plate the risotto, then top with the mushroom and spinach mixture. Sprinkle generously with the Parmesan cheese, salt, pepper, and an extra squeeze of lemon if desired.

— recipe very slightly adapted from Pinch of Yum

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Slow Cooker Honey Sesame Chicken

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Are you still here?


I know I’ve been away for a while. I can explain.

Things got a little bit hectic as we were heading into the holiday season so I made the executive decision to take a break from this blog. Not that I don’t love it, but I just couldn’t keep up with everything. Things will still be busy through January, as I’m moving apartments in a few weeks and it’s a pretty busy month for my job. At any rate, I’m hoping to come back to this here blog with a vengeance in February. I don’t have an actual date in mind yet but know that I’m going to sporadically be coming in and out of this forum for the next month or so until I get back into a schedule.

The interesting thing is that I’ve actually been making a ton of new-to-me recipes over the past few months. I’ve just not been photographing and posting them here. So I have quite a few recipes that I need to re-make and take photos of so that I can show you!

Also by the way - Happy Hanukkah, Merry Christmas, and Happy New Year! Please know that I’m wishing you and your family and friends the best! I’m so happy you’re (still) here. And I hope you stick around a bit more. Here is a slow cooker recipe for you, as we try to ease into the New Year and out of our busy Christmas/Holiday season. This seems like a very appropriate recipe with which to start of 2019!

Slow Cooker Honey Sesame Chicken
makes 6-8 servings

Print Recipe

  • 2 lb boneless, skinless chicken breasts

  • 2/3 cup low-sodium soy sauce

  • 1/3 cup honey

  • 1/4 cup tomato paste

  • 3 tablespoons rice wine vinegar

  • 3 cloves garlic, minced

  • 2 teaspoons grated ginger

  • 1/2 teaspoon garlic powder

  • 1 tablespoon water

  • 4 teaspoons toasted sesame oil

  • 2 teaspoons onion powder

  • 1 1/2 teaspoons sriracha chili sauce

  • 1 tablespoon cornstarch

  • 1/4 cup cold water

  • sesame seeds for garnish, if desired

  • scallions, thinly sliced for garnish, if desired

1) Season the chicken with black pepper on both sides. Place the chicken pieces in the slow cooker in a single layer.

2) In a small bowl, use a whisk to combine the soy sauce, honey, tomato paste, rice wine vinegar, garlic, garlic powder, ginger, water, sesame oil, onion powder, and chili sauce. Pour the mixture over the chicken in the slow cooker.

3) Set the slow cooker to Low and cook until the chicken is cooked through and tender, about 2 hours.

4) Move the chicken to a cutting board and use two forks to shred the chicken breasts into smaller pieces. Set aside.

5) In another small bowl, whisk the cornstarch with 1/4 cup water until dissolved. Pour the cornstarch mixture into the slow cooker. Cover the slow cooker and cook for 20 minutes on High, or until the sauce has thickened a bit.

6) Add the chicken pieces back into the slow cooker and toss to coat the meat with the sauce.

7) Serve warm, and garnished with sesame seeds and scallions if desired.

—recipe slightly adapted from Tracy’s Culinary Adventures

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Livin' The Life 10/25/18

I know….I haven’t been around. I’m working on it! But life is happening and I’m just trying to keep up.

While I work on actually cooking more….here are some recent shots to show what I’ve been up to instead. Fall is my favorite season and I just can’t get enough of the crisp weather, freshly-picked apples, and ALL of the pumpkins and squash. Can we also enjoy this while drinking our obligatory cup of PSL? Yes, please.


My family came to visit at the end of August and we FINALLY got to see The Lion King musical on Broadway!


I know that I talked about Burger & Lobster in my last LTL update, but I went yet again! And I already have plans to visit in November. Judge not.


This is my 3rd year attending the Metropolitan Opera Summer HD Festival. It’s outdoors and a pre-recorded opera is shown onscreen as the sun sets. Did I mention that it’s also free? It’s a great way to enjoy some of the final summer nights, as it happens usually the week before the Labor Day holiday. I will mention that the past 2 years, it was pretty chilly by the time the opera was finished, but this year it was hot and humid the.entire.time. Gross. But the opera was amazing!


Trader Joe’s is my new favorite grocery store. I recently found out they sold a convenient meat and cheese platter, which basically means I’m eating meat and cheese for the next 2 days. Thanksbye.


We finally went apple picking! I haven’t been in years but this year I reserved a rental car back in May (!!!) so that I would have absolutely no excuse not to do this. It was so much fun! I guess I should start planning next year’s trip now?


I’ve been taking Sunset Yoga classes in the Antique Bakery event space in Hoboken. Two local yogis, Meghan Kramer and James Calleo, started this monthly event this summer. I’ve been to a few so far and they are so much fun. Imagine a hundred-person yoga class in a large beautiful room, overlooking the NYC skyline, and with the sunset on the horizon. Then, after you finish the class, there are usually some alcoholic treats to enjoy.


Post-yoga NYC skyline pic


I received one of the best birthday presents ever - an Instant Pot! I love this so much. I need to experiment more, but this is my inaugural attempt at cooking with it. I made Rosemary Balsamic Pork Loins. No I didn’t take pics, but this was so delicious that I would definitely make it again!


We saw Richard Bona at his club, Club Bonafide. The show was fantastic!


All about that meat and cheese plate. This is using the meat from TJ’s. We actually ran out of the cheese that came with the package. Thankfully I hoard cheese, so a crisis was averted.


Flying out of JFK for a long weekend trip to Florida! The NYC skyline is so pretty.


Lunch in Tampa at The Rusty Pelican. Loved their decor and their food.


My friend’s balcony in Tampa. Yessssss!


Got our culture on at the Salvador Dali Museum in Tampa. This was my favorite painting.


There was also a Clyde Butcher exhibit at the Dali museum. This shot looks like it’s moving.


Oh hey, melting clock!


I’ve been having a moment with salads. I want to eat ALL the salads!


Sunday morning walks on the beach.


Bathroom pic at The Oxford Exchange. I’m obsessed with it!

Of course I didn’t see that open cabinet door until just now…


Wall art in the hall leading to the bathroom. I could have stood here for a while.


Lunch views at The Oxford Exchange.


Not the best picture, but the real reason we went to Tampa was to see our Steelers dominate over the Tampa Bay Buccaneers!


Checked out the new Blue Ribbon Fried Chicken spot in Hell’s Kitchen. Yummy!


This year’s Bacon & Beer Classic was hot hot hot! It was held at the US National Tennis Center and yes, there was a lot of bacon and a lot of beer.


Alert! Trader Joe’s is filled with pumpkin items. Get ‘em while you can!


I revisited my Smoky Shrimp & Grits recipe. I forgot how good this is.


Last week we saw Robert Glasper during his residency at Blue Note in NYC. He still has a few shows left on the schedule if you’re interested! The night we went, he was playing with Nicholas Payton and Christian McBride.


I’m definitely interested in this halo halo. Nom! Mama Fina’s is the Filipino truth!


I caught up with my dear friend Katie a few weeks ago and we had dinner at Pappardella. I’ll admit that we took a bunch of selfies before this one and I may not have looked my finest. How do you take a selfie with closed eyes when you’re the one snapping the picture…?


Finally! Some IC Light on the East Coast! Watched the Steelers play at The Ainsworth in the East Village, which is the new home of the Steelers Nation NYC fan club.


BRIC’s 2019 Jazz Fest featured Terence Blanchard, featuring the E-Collective. Love love love!


Apple Pie Bread

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It’s finally FALL! Ok, it’s not actually Fall. That will officially happen in about a week. But that didn’t stop me from going apple-picking last weekend! I was definitely living my best pumpkin-spice-latte-life by going on a hayride, strolling through the apple trees, and eating apple cider donuts. Also, lets not forget the apple cider itself. Very important.

So now, I am sitting back at home with a 10lb bag of apples…

Time to make some apple pie bread! This bread turned out to be a relatively dense loaf. It’s definitely not cake-like, but I really enjoyed the addition of the pecans and the cranberries. Those ingredients always make me wish for cool and overcast days where I can curl up with a cup of coffee (or a hot toddy!) and a blanket.

This bread has a slightly longer ingredient list than I typically like, but the recipe was really speaking to me so I went for it anyhow. I’m definitely glad I did, as it provided a very tasty treat at the end of a long day. You won’t regret trying out this recipe if you venture to make it for yourself.

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Apple Pie Bread
makes 1 loaf

Print Recipe

For the Batter:

  • 1/2 cup unsalted butter, softened

  • 1/2 cup granulated sugar

  • 1/2 cup lightly packed light brown sugar

  • 1/4 cup buttermilk

  • 2 teaspoons baking powder

  • 2 eggs

  • 1 1/2 teaspoon vanilla

  • 2 cups Gold Medal all-purpose flour

  • 2 teaspoons pumpkin pie spice

  • 1/2 teaspoon salt

  • 2 cups shredded, peeled apple (about 4 medium or 2 large) (see note below)

  • 3/4 cup chopped pecans

  • 1/2 cup dried cranberries

For the Streusel Topping:

  • 1/4 cup lightly packed light brown sugar

  • 3 tablespoons all-purpose flour

  • 1/4 teaspoon pumpkin pie spice

  • 2 tablespoons unsalted butter, cold

  • 1/3 cup chopped pecans

Prepare the bread:

1) Preheat the oven to 350 degrees F. Prepare a loaf pan by spraying with nonstick cooking spray. Set aside.

2) Using an electric mixer, beat the butter on medium-high speed for about 30 seconds, or until fluffy.

3) Pour in the sugars and mix well.

4) Add in the buttermilk and baking powder. Mix well.

5) Add in the eggs and vanilla. Mix until incorporated.

6) Separately, in a medium bowl, stir together the flour, pumpkin pie spice and salt. Whisk to combine.

7) Slowly fold in the flour mixture until just incorporated.

8) Fold in the apples, pecans, and cranberries.

9) Transfer the batter to the prepared loaf pan and spread evenly.

Prepare the Streusel Topping:

10) In a small bowl, mix together the brown sugar, flour, and pumpkin pie spice.

11) Use a pastry blender to cut in the butter until the topping resembles coarse crumbs.

12) Stir in the pecans.

13) Sprinkles the Streusel Topping over the batter, gently pressing the topping into the batter.

14) Bake the bread for 55-60 minutes, or until a wooden toothpick inserted in the center of the bread comes out clean.

15) Allow the bread to cool on a wire rack for 10 minutes, still in the pan. Remove the bread from the pan and allow to cool completely.

Note - If your apples generate a lot of liquid, I would recommend squeezing them gently before adding them to the batter. Otherwise, there might be too much liquid in the batter.

— recipe very slightly adapted from My Baking Addiction

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Slow Cooker Beef Gyros

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I'M BACK!!!!

Thank the ever-loving heavens.  I can't even begin to tell you how many flight woes I encountered....But once I actually made it to the correct countries, the trips were amazing!  I definitely need to make sure I head back to Europe at least once a year.  I've said it before but I'm really going to make this happen going forward.  It's so refreshing to visit other cultures and hear about their history.  While I was in Amsterdam I also did a food tour, courtesy of a recommendation from my friend.  It was a very cool experience to get to eat a lot of the local food and also hear the history behind it.

This Slow Cooker Beef Gyro dish is not Dutch.  That's a fact.  But it is quite delicious.  (Can we talk about how I'm using the word "quite" very frequently these days? I'm not sure where this is coming from and whether or not I like it...).  Anyhow, all that matters is that this Beef Gyros dish is super tasty and satisfying.  I will be making this again this fall since I'm still kinda busy and also doing a little bit of traveling.  I'm once again having a moment with slow cooker meals, so I'm going with it.

Don't hate me for saying this, but I'm so so excited for Fall!  I know Summer is great and all, but PSL's....I can say no more.  Let's see if we can usher the new season in with this slow cooker meal.  And if you just don't like Fall, I bet you will still like this meal, so get at it as soon as you can!

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Slow Cooker Beef Gyros
makes 4-6 servings

Print Recipe

For the Gyros:

  • 2 lbs beef stew meat or chuck roast (cut into bite size pieces or strips)
  • 1 large onion, thinly sliced
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons fresh lemon juice
  • warmed pita folds
  • sliced tomatoes and lettuce, for serving

For the Tzatziki Sauce:

  • 1 cup plain Greek yogurt
  • 1 cup diced cucumber, seeded and shredded
  • 1 tablespoon dried dill or 2 tablespoons fresh dill
  • 1/4 teaspoon salt
  • 1 garlic clove, minced
  • salt and pepper, to taste

To make the beef:

1) In a small bowl, whisk together the olive oil, garlic, oregano, salt, pepper, and lemon juice.

2) Add the beef to the slow cooker.  Pour the seasoned olive oil mixture on top.  Toss to coat the meat in the mixture and cover with the sliced onions.

3) Cover and cook on Low for 6-10 hours, or until the beef is very tender.

4) Add salt and pepper to taste.

To make the Tzatziki sauce:

5) In a medium bowl, combine the yogurt, cucumber, dill, salt, and garlic.  Stir together until the ingredients are incorporated.  Add salt and pepper to taste.

To assemble the gyros:

6) Serve the beef in folds of warmed pita.  Add tomatoes, onions, and lettuce, if desired.  Drizzle the Tzatziki sauce of the top of everything and serve immediately.

--recipe from 365 Days of Slow Cooking

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Livin' The Life 8/5/18

Guys - I'm about to head out on an EPIC trip to Dublin and Amsterdam in a few days.  I'm frantically packing and trying to get everything in order, but I wanted to leave you at least with SOMETHING to look at until my return.  So here we go...

Visited Burger and Lobster for the first time for a girls night out..and it will not be my last.  Hallelujah!


RIP Anthony Bourdain


Really into "bowl" meals now.  And hummus.  Always hummus.


Went to a few vineyards in Long Island and ended up at Coffee Pot Cellars, where they have a dinosaur (aka Winasaur) made out of wine corks!


Gorgeous day to be sipping wine outside at a vineyard.


Back in Brooklyn and checking out the street art in Bushwick


Saw The Boys in the Band earlier this summer.  This play is amazing!  They're in their final week so RUN to see it!


Street art


Bridge + East River + new construction


Finaly got to ride on Jane's Carousel!


Found a hidden gem in West Wine Bar in Greenpoint.  They served popcorn with our wine, which is basically what I have for dinner, soooo they already know me!


Quick work trip to Boston last month


Serving some owl arm candy


Can we board yet?


Stunning purple sunset views


R + R = NOW group playing at the Prospect Park bandshell


Really cool light installation in Prospect Park


Love is Love is Love


Pirates vs Mets game


Stunning view from Riverside Park


Coney Island boardwalk


Seriously.  How can I NOT get a scoop of gelato?


Ship at Battery Park




Met up at The Smith with on of my mentors, who was in town for a few days


The kale salad there was nothing short of amazing.


Hazy Hoboken morning


Cute spring decorations on Vourt Street in Hoboken


Newly obsessed with Jack's Wife Freda and their menu.


Haven't been to Smorgasburg in years!  Broke the streak and ended up with this fantastic Cochon de Lait po' boy.


You knew this would happen.  If I'm going to Smorgasburg, I'm hitting up my favorite donut place of life, Dough.


Me & bae at a fabulous Hudson Table cooking class in Hoboken.


Anthony David's: A Review


Rainy Saturday evenings call for comforting Italian food.  In Hoboken I have my share of Italian restaurants to choose from.  In fact, I live exactly across the street from one.  However, I instead chose to head over to Anthony David's which was a few blocks away.  I had been here before a few months ago for a Sunday brunch, so I wasn't completely unfamiliar with the restaurant, but I had never had dinner here and was definitely curious.

Despite the crappy weather outside, the inside of Anthony David's was nice and dry and cozy.  Tables of families and friends dotted the interior.  There was also a bar counter where small groups could gather.  In addition, there is a larger dining room in the back.

We settled in and were greeted immediately by a friendly server.  Even though Anthony David's is a BYOB spot, they recently started to stock Unionville Vineyard wines by the bottle!  We reviewed the list of available wines and decided to go with a bottle of the Cabernet Sauvignon to pair with the meal.


While we waited for the wine, we perused Anthony David's latest menu. Yum!


We were pleasantly surprised to see that Anthony David's had ditched the traditional bread and olive oil that's served at the beginning of a meal.  They provided us with a spread that appeared to be made of beans and garlic, paired with slices of baguette. This was a delicious treat and we dove in.


We started out the meal with some appetizers!

Charred Octopus - The octopus had a great flavor and was very meaty.  It was layered over a large portion of cannellini beans in a tomato sauce, which made this a hearty appetizer.  We definitely enjoyed this one.


Burrata - I would never have thought to pair Burrata with salsa verde, but it was an ingenious idea.  This Burrata was served over a thick slice of bread and drizzled with olive oil and topped with salt and pepper.  Simple, clean, and tasty.


Next up came the entrees!

Grass Fed Ribeye - This ribeye surrounded by market greens, roasted garlic, and pecorino & rosemary potatoes.  The meat was tender and flavorful.  The greens had a strong taste of garlic, so if you love garlic then this might be the dish for you!  The rosemary potatoes were fragrant and perfectly seasoned.


Lobster Gnocchi - I really enjoyed the gnocchi and lobster paired together.  I also love corn in the summertime, so that was a welcome addition to this dish.  I think there might have been a few too many mushrooms here, but if you love mushrooms then this is the pasta entree for you!


On to dessert!


We went with donuts and a brownie for this portion of the dinner and we were not disappointed.

Chocolate Brownie - This was our favorite dessert.  The brownie was phenomenal.  It was chocolatey and just dense enough.  The pistachio gelato was a really nice addition on top of the brownie.  If you've never had pistachio gelato before, I recommend that you go out and find it!


Warm Donuts - We were served four donuts - two were covered in a Nutella chocolate sauce, while the other two were covered in a bourbon glaze.  These donuts reminded me of zeppoles, which is basically a deep-fried dough ball.  I liked the contrast of the sauces on top of the donuts.  The donuts were pillow-y on the inside, but structured enough on the outside to hold up to the sauces.  These were a really tasty and a nice (and filling!) end to the meal.


*Disclaimer - I was provided with the dinner in exchange for my opinion.  All opinions above are my own.

Cucumber & Chickpea Salad with Dill

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I really need to pick up my salad game on this blog.  It's really poor, if I want to be nice to myself.

I do make salads quite a bit in real life.  By "in real life", I mean that I don't set up photo shoots to take photos for this blog.  These are usually salads which I've already made several times before, or they're something that I've thrown together without an actual recipe to give guidance.  I've really become the queen of "clean out the fridge/pantry" salads.

But summer is now here!  It really did arrive, after rudely tempting us for so many weeks.  This summer is also quite brutal when it comes to the heat.  I'm not complaining because I'm still scarred from week after week of snow, sleet, and cold fronts earlier this year, but it's really time to ditch any sort of cooking on the stove or in an oven so we can focus on a lighter and healthier meal.

Something else I'm loving is chickpeas.  It's been a mild obsession for the past several weeks.  I've been making hummus like it's my job, and I've also been putting the chickpeas into quite a few salad recipes.  This particular Cucumber and Chickpea Salad recipe caught my eye because it also included cucumber and dill, as well as a nice and light dressing to complement everything.  I just couldn't resist!  So here we go...

Cucumber & Chickpea Salad with Dill
makes 4-6 servings

Print Recipe

  • 3 Persian cucumbers (or baby cucumbers), sliced 1/4-inch thick and quartered
  • 1/4 cup red onion, thinly sliced
  • 1 (15.5-ounce) can chickpeas, rinsed and drained
  • 1 tablespoon fresh dill, chopped
  • 2-3 tablespoons white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • Freshly cracked black pepper, to taste
  • Red pepper flakes, to taste

1) In a large bowl, fold together the cucumber, red onion, beans, and dill.

2) In another bowl, whisk together the vinegar, olive oil, salt, pepper, and red pepper flakes, if using.  Pour the dressing over the salad and toss to incorporate.

3) Taste and add more salt and pepper if desired.  Serve immediately, or chill in the refrigerator before serving.

--recipe slightly adapted from Big Flavors from a Tiny Kitchen

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Salmon with Thai Curry Peanut Sauce

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Let me be the first to say....this doesn't look to be the most appetizing dish.  I mean, I know.  But I still can't help but share it because it's actually so so delicious!  I first saw this dish on Jessica from How Sweet Eats' instagram.  It was a fleeting image in her Instagram story but I immediately screenshot the image and knew I was going to make this as-soon-as-I-got-home.  That didn't really happen, but all that matters is that I made it finally!

A few things about this -

- Jessica served her salmon over coconut rice, and while it looked amazing, I didn't have any time to make the coconut rice.  I can totally see myself making it in the future though.

- We did however make this with a hefty serving of delicious roasted Brussels sprouts on the side, but those did not make it through the photographic edit process...

- While I love peanut butter, I rarely keep peanuts around the house.  I do however keep almonds, so I crushed and sprinkled them on top of the salmon and the sauce.  I also added green onions since I detest cilantro, which is what Jessica called for in the original recipe.

- Jessica recommends broiling the salmon, but *ahem* the broiler on my oven isn't working, so I've adapted this to be a baked salmon recipe.

- THIS SAUCE! I die. If you're a fan of curry AND if you're a fan of creamy sauces, then this will snatch your life.  Be prepared!  I wrote a note below, but this recipe definitely makes more sauce than you need.  You know what that means! Everything else I'm making for the next week is going to be drenched in this.  And when I'm done with that, I'm basically going to have to make more.  Because I just can't go on with out this anymore.  Dramatic?  Maybe.  Delicious?  Definitely.

Salmon with Thai Curry Peanut Sauce
makes 4 servings

Print Recipe

  • 1 (2 pound) salmon filet
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon extra-virgin olive oil
  • 3 garlic cloves, minced
  • 2 tablespoons red curry paste
  • 3 tablespoons brown sugar
  • 1/4 cup peanut butter (chunky or smooth)
  • 1 (15-ounce) can coconut milk
  • 1 tablespoon sesame oil
  • 1/4 cup chopped almonds
  • 3 tablespoons unsweetened, shredded coconut, plus extra for garnish
  • almonds (or peanuts), optional for garnish
  • green onions, sliced, optional for garnish
  • cooking spray

1) Preheat the oven to 350 degrees F.  Line a baking sheet with foil and spray with a thin layer of cooking spray.  Place the salmon on the prepared baking sheet.

2) In a small bowl, stir together the salt, pepper, paprika, and garlic powder.  Rub the mixture all over the salmon.

3) Place the salmon in the oven and bake for ~20 minutes, or until just opaque and flaky.

4) While the salmon is cooking, make the sauce - Heat a saucepan over medium heat.  Pour in the olive oil until heated through.  Add in the garlic, stirring for 30 seconds.

5) Pour in the curry paste and stir for a minute or two, until incorporated.  Pour in the brown sugar, peanut butter, coconut milk, and sesame oil.  Use a whisk to stir everything together.

6) Bring the mixture to a simmer and make sure all ingredients are incorporated.  Taste the sauce and season with salt and pepper.

7) Serve the salmon by itself or over rice, if desired.  Pour the curry sauce on top.  Sprinkle with coconut, almonds, and green onions as a garnish, if desired.

* The Thai peanut sauce will make more than enough for this salmon dish.  I recommend saving the rest of the sauce to top other dishes.  I'm personally planning on drizzling this over some meatballs for lunch tomorrow!

--recipe adapted from How Sweet Eats