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Zucchini and Corn Skillet Sauté

So far, I’ve craved the following things during pregnancy: apricots, deli macaroni salad, blueberries, cookies n’ cream ice cream, chocolate chip cookies, macaroni and cheese, french onion dip (and potato chips), grapes, s’mores, brownies (from a box), peaches and cottage cheese, and cereal. (I’ve been eating a lot of cereal.)

Sadly, there have been zero vegetables on the cravings list. If it weren’t for my garden, I probably wouldn’t be eating any vegetables whatsoever! It’s not that vegetables sound bad, I just don’t have a strong inclination towards them. I could take them or leave them. (I just want fruit. And ice cream. And cereal.)

Thankfully, my garden won’t let me get away with a fruit/cereal/ice cream diet. My garden is exploding with summer produce right now – cherry tomatoes, zucchini, basil, snap peas, lettuce, spinach, cilantro, carrots, green onions, etc – and I can’t let it all go to waste. So, when I do finally get around to cooking and/or eating vegetables, I am reminded of the fact that I really do love them. Especially in the peak of summer season, there are just so many wonderful vegetable options. They’re bright and crisp, full of flavor and nutrients.

So, even if I don’t particularly crave veggies, I’ll keep eating them because I know they’re good for me and the baby (and my garden keeps pumping out more of them!). And you know what? It’s dishes like this zucchini and corn sauté that will keep me coming back for more.

(A quick note about the recipe: while I prefer making this in a cast iron skillet in the oven, you could totally cook this on the stovetop. I just like the way the veggies caramelize and cook evenly in the oven. But, it’s really hot outside and you might not want to turn on your oven. In which case, I think it’s totally fine to cook this recipe on the stovetop!)

Zucchini and Corn Skillet Sauté with Parmesan and Basil

Serving Size: 4-6 (as a side), 2 as a main course

Ingredients

1 medium zucchini, cut into small cubes
1.5 cups fresh corn kernels
1 shallot, minced
1 clove garlic, minced
1 tablespoon butter
1 cup cherry tomatoes
Handful of fresh basil leaves
Freshly grated parmesan cheese
Salt & freshly ground pepper, to taste
1 tablespoon sherry vinegar

Instructions

Preheat the oven to 400 degrees. Place a cast iron skillet in the oven to preheat. Once skillet is hot, add in butter, shallots, and garlic and give a good stir. Place back in the oven for 3-5 minutes.
Remove skillet form oven and toss in corn and zucchini. Stir to coat, and add a bit more butter if needed. Add a dash of salt and pepper. Place skillet back in the oven and cook for 5-10 minutes, stirring once or twice.
Once zucchini and corn are just starting to brown, remove from the oven. Stir in cherry tomatoes and sherry vinegar. Top with thinly sliced ribbons of fresh basil and a healthy sprinkling of finely grated parmesan cheese. Taste, and add more salt and pepper if needed.

http://rosemarried.co/2014/07/28/zucchini-corn-skillet-saute/

The Latest and Greatest: A Cookbook, A Weekend on the Umpqua, and Grilled Brussels Sprouts.

I blinked and found myself smack in the middle of July.

It’s 95 degrees and I’m 6 months pregnant, and I’m trying my darndest to not be crabby about it. I’m gobbling up summer berries like a crazy woman. I cannot stop eating cherries, apricots, and blueberries. I bought a kiddie pool (when my niece was in town visiting), but I’ve got zero qualms about sitting by myself in the kiddie pool in the backyard, with a popsicle in hand.

As for this coming weekend, you can find me at a cabin on the Umpqua River. I’ll be cooking food for 30 people (the wonderful peoples of Juliet Zulu) for 4 straight days. It’ll be simultaneously exhilarating and exhausting, challenging yet fun. (I’ve never done a seafood boil for 30 people, so wish me luck!)

In other news, I’ve been collaborating on a cookbook with my friend Jenni! We are self-publishing a mini cookbook, called “A Midsummer’s Feast“, and it should be available soon (fingers crossed)! For now, here’s a little behind-the-scenes video about the making of this little cookbook:

Last, but certainly not least, my recipe for Grilled Brussels Sprouts with Whole Grain Mustard has received a lot of attention lately. I’ve always loved this recipe, but am thrilled that the internet seems to love it as well. This recipe was recently featured on Buzzfeed (“27 Delicious Recipes to Try on Your Next Camping Trip“) – and on AllParenting.com (“Great Grilled Veggies“).

Strawberry Cream Pie

This pie is the best pie ever.

I know that’s a bold statement, but I am telling you the truth. This strawberry cream pie is just the best. It’s simple, seasonal, and it’s absolutely beautiful.

Northwest strawberries are at the peak of their season right now, and so they are remarkably plump, sweet, and juicy. They don’t need any doctoring or sweeteners, they are perfect just as they are. They are especially perfect when piled atop a sweet cream filling and a homemade almond and graham cracker crust.

This pie is essentially a no-bake pie. The only thing that requires baking is the crust, which bakes for a whopping 12 minutes. The pie comes together quickly and painlessly, and the end result is marvelous. I mean it when I say this pie is perfect. I cannot stress that point enough.

Strawberry Cream Pie

Serving Size: 8

Ingredients

3/4 cup almonds
1/2 cup salted butter, melted
1 package graham crackers (or 1.5 cups graham cracker crumbs)
1/4 cup brown sugar
1/2 teaspoon nutmeg
4 oz. cream cheese, room temperature
6 oz. mascarpone cheese
1 cup powdered sugar
1/4 cup sour cream
1 teaspoon vanilla
The zest of 1 lemon
1 pint fresh strawberries, washed and sliced in half

Instructions

Preheat oven to 350 degrees F. Lightly grease a 9″ pie pan.
In a food processor, pulse together the graham crackers and almonds, until they are fine crumbs. Pour the crumb mixture into a bowl, and stir in the melted butter, brown sugar, and nutmeg. Mix until the crumb mixture is moistened. Press the mixture evenly into the pie pan. Bake for 12 minutes. Remove from the oven and allow to cool.
Once the crust is cooled, prepare the filling. In a mixing bowl, beat together the cream cheese, mascarpone, powdered sugar, sour cream, and vanilla. Beat for 2-3 minutes, until fluffy. Gently stir in the lemon zest.
Gently spread the filling over the graham cracker crust. Place sliced berries atop the cream mixture. (You can artfully arrange them, but I prefer just to heap them on top.) Chill pie for 6-8 hours before serving.

Notes

Adapted from Cookooree.com

http://rosemarried.co/2014/05/29/strawberry-cream-pie/

Friday Favorites: May 23, 2014

It’s been awhile, my pretties. I’ve got a few great recipes that I plan on sharing with you in the coming weeks, but for now I’ll just leave you with a list of favorites. Happy Friday, y’all. Have a great holiday weekend!

FRIDAY FAVORITES, MAY 23, 2014

*My dad. Yesterday, my dad turned 60. As I think about becoming a parent, I feel so grateful for my dad and the example he’s set for me. He is gentle and kind, smart and supportive. He cracks me up. He taught me to be honest and genuine, strong and independent.

*I’M MAKING A COOKBOOK! So, I’m collaborating on a mini-cookbook with my friend Jenni. She’s an incredible photographer and graphic designer, and approached me with the idea of making a mini cookbook together. So, if I’ve been a little quiet on the blog lately, it’s because all of my spare time has gone to writing and photographing recipes for this project. I’m really excited about this collaboration, and will let you know more details on the book soon! (The featured photo at the top of this post is a snapshot from our cookbook photo shoot last week.)

*New Music. The new Wye Oak album rules. As does the new Lykke Li album. And let’s not forget about The War on Drugs.

*Pok Pok Som Drinking Vinegars. I’m obsessed. We generally keep a bottle of the Pineapple and Tamarind drinking vinegars in our fridge at all times. I’ve been mixing the pineapple drinking vinegar with coconut La Croix sparkling water, and it tastes like the tropics.

*Angel Face. I’ve put off visiting Angel Face, because, frankly, I didn’t see the point. I’m pregnant and Angel Face is a bar, known for it’s inventive and artfully crafted cocktails. I thought it would be pure torture. But you know what? The food was absolutely delicious, as was my mocktail. The atmosphere is charming, and the service was stellar. And the hand-painted pink ‘wallpaper’? It’s just so good.

*S’mores. The nights are warm and bright, and as a result, I just want to build fires and roast marshmallows all the time. While I love a classic s’more (graham, marshmallow, Hershey’s chocolate bar), I’ve been researching ways to elevate the humble s’more. I want to make these homemade graham crackers, for starters. And skillet s’mores? Yes, please. And don’t ever get me started on S’mores ice cream sandwiches. It’s everything I’ve been craving, all in one. I NEED THEM.

*Pinning allllllll the baby things. So, I’m officially ‘nesting’. I can’t help it. Baby stuff is just too cute, and I’m having a grand time planning out our gender neutral nursery. If you’d like to take a look at some cute baby things, I invite you to take a peek at my Pinterest board.

*Peony season. It’s the most wonderful time of the year.

*Stumptown’s Cold Coffee Brew with Milk. This stuff is dangerous, in the best way. I’ve been limiting my caffeine intake, but this stuff is making that very difficult. I just want to drink cold brew with milk all day, every day.

*Game of Thrones, re-imagined as Disney characters. Genius.

*Orphan Black. This is my new favorite TV show. Tatiana Maslany is fantastic and y’all should watch this show. Nuff said.

*Bread and Butter Pickles. This is probably the most stereotypical pregnant lady craving of all time. But, I got a jar of homemade bread & butter pickles at the last PDX Food Swap, and I cannot stop eating them. They’re like candy. I’ve almost eaten the entire jar in less than a week, and so I plan on making more this weekend. I think I’ll try this recipe.

Rhubarb Coffee Cake

I feel like I’ve been living under a rock for a few months. Pregnancy doesn’t seem to be terribly conducive to productivity, and it certainly isn’t conducive to food blogging. I just feel so tired all the time. I’ve had zero energy and cooking has lost some of it’s appeal. Honestly, for awhile there, I didn’t want to eat anything except for cereal, grapes, and toast. Such is life during the first trimester.

But, I’m finally starting to feel like my old self again. Real food (meaning: something other than grapes and toast) actually sounds good. I’ve started cooking again. It feels good to be back.

In my opinion, a good piece of coffee cake is one of life’s simple pleasures. Coffee cake isn’t particularly pretty or inventive, but it’s just so good. I’ve made this recipe a number of times, and it never fails. The cake is so moist and flavorful, layered with chunks of tangy rhubarb on the bottom and giant spiced buttery crumbs on top.

If there was anything that was going to lure me back into the kitchen, it was this recipe. It’s just that good.

RHUBARB COFFEE CAKE
(Adapted from Smitten Kitchen)

For the cake:
1/2 pound rhubarb, cut into 1/4″ chunks
1/4 cup sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger
1 teaspoon finely grated lemon zest
1/3 cup plain yogurt (or sour cream)
1 large egg, plus one large egg yolk
2 teaspoons vanilla extract
1 cup all purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter (room temperature), cut into 8 pieces.

For the crumb topping:
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup (1 stick or 4 ounces) butter, melted
1 3/4 cups all purpose flour

1. Preheat the oven to 325 degrees F. Grease an 8×8 baking pan.

2. In a small bowl, toss chopped rhubarb with 1/4 cup of sugar, corn starch, lemon zest, and 1/2 teaspoon ground ginger. Set aside.

3. To make the crumb topping, whisk together the sugars, spices, salt, and melted butter in a large bowl. Mix until smooth. Next, stir in the flour with a spatula or wooden spoon. (The mixture will resemble a solid dough.) Press the dough firmly in the bottom of the bowl, and set aside.

4. To make the cake filling, stir together the yogurt (or sour cream), egg, egg yolk, and vanilla in a small bowl. In the bowl of a stand mixer, using the paddle attachment, mix together the flour, sugar, baking soda, baking powder, and salt. Add the butter pieces and a spoonful of yogurt into the mixture, and mix on medium speed until moistened. Increase the speed and beat for 30 seconds. Add the rest of the yogurt in two batches, beating for 30 seconds after each addition and scraping down the sides of the bowl with a spatula.

5. Scrape most of the batter into the prepared pan (reserving about 1/2 a cup). Spoon the rhubarb over the batter. Spoon the remaining batter over the rhubarb. (Don’t worry if it doesn’t evenly cover the rhubarb, it can just be scattered dollops of batter!)

6. Using your fingers, break the topping mixture into big crumbs. Sprinkle the crumbs over the cake. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Cool before serving.

Friday Favorites: April 11, 2014

Spring has arrived, and I couldn’t be happier. This season is, without question, my absolute favorite. Everything is new again. Everything is green, alive, and so darn beautiful. I find myself spending all of my free time outdoors, soaking in the sunshine and breathing in the spring air.

With that said, I thought it only appropriate that I write a spring favorites list. It’s been awhile since I’ve posted one of these list, and I have a lot to share.

So, without further adieu, here are some of my current favorite things.

FRIDAY FAVORITES: APRIL 11, 2014

*So, I should probably start out my favorites list by saying that WE’RE HAVING A BABY(!). I’d say this news tops the favorites list by a long shot. ;) Nich and I are completely thrilled, and we are looking forward to the crazy journey ahead of us.

*Now that you know I’m knocked up, the rest of my favorites list will probably make more sense. For example, I’m currently obsessed with and/or craving chocolate chip cookies. I want to eat all the chocolate chip cookies, all the time. I’ve been on a mission to find the best chocolate chip cookie in Portland, and the current winners are: Two Tarts, Roman Candle, Tabor Bread, and Bunk Sandwiches. (If you happen to have any local chocolate chip cookie recommendations, I’m all ears.)

*La Croix Sparkling Water: Coconut Flavor. I’m not gonna lie, I really miss margaritas. But, when I’m sipping a cold glass of sparkling coconut water, I don’t miss margaritas nearly as much. La Croix doesn’t contain any sugar or sodium, and has just a hint of natural flavor. It’s the perfect pregnancy treat.

*RHUBARB. I’m so excited that it’s rhubarb season! I bought a ton of rhubarb at the Beaverton Farmer’s Market last week, and thus far I’ve made Rhubarb Sour Cream Coffee Cake (recipe coming to the blog shortly!) and Lavender Rhubarb Simple Syrup. I also want to make this recipe. And this recipe. Oh, and let’s not forget about this delicious rhubarb recipe.

*Awesome Blogs. Since I’ve essentially been hibernating for a couple of months, I’ve had a bit more time to catch up and read blogs. Recently, I’ve been particularly enjoying: Local Haven, Bird is The Word, The Everywhereist, The Little Things We Do, and Autumn Makes & Does.

*”Days Are Gone” by Haim. I love this record. So much. It’s perfect springtime roll-down-your-windows-and-sing-along music.

*Cheese and Crack. This is a darling new restaurant that serves my two favorite food groups: cheese and bread. The presentation is stunning (see above) and the cheese selections are spot on. Oh, and they make ‘nachos’ with potato chips and mornay sauce. Need I say more?

*The Chocolate Cake at Xico. I liked this cake so much I wrote an article on Serious Eats about it. (Also, I can never think about chocolate cake without thinking about Bill Cosby, so while I’m at it I’ll just include a link to Cosby’s infamous “Dad is great, give us the chocolate cake!” bit.)

*Playoffs! The Blazers officially made the NBA playoffs! It’s all happening! And, the husb and I splurged and bought tickets to a playoff game. You guys, I’ve never been to a playoff game in my whole life. I AM SO EXCITED.

And, that’s all for now, folks! Happy Friday.

xoxo
Lindsay

Shredded Cabbage Salad with Orange Sesame Vinaigrette

If you happen to live in Minneapolis, Chicago, New York, Fargo, Anchorage, Denver – or any other city that has a real winter – I have a new found respect for you. No, seriously. How do you do it?! The cold, snow, ice, wine, and freezing rain. I hate it all. We just had 4 straight days of snow in Portland and I feel exhausted and cold and tired and like I need a month-long tropical vacation.

When the snow began to fall on Thursday morning, I was immediately enamored. It was just so pretty and fluffy…and I didn’t want it to stop! I wished that we all could have a snow day (or two!). I wanted to cozy up with a good book, my bunny, my cat, and my husband. I wanted to watch bad television shows and drink red wine. I wanted my own little wintery staycation.

Well, I certainly got what I wished for. I was stuck in my house for 5 days, due to “extreme weather conditions”. It was novel at first, but quickly turned maddening. I cleaned my house. I did boatloads of laundry. I cooked a ton. For the most part, I cooked familiar dishes, such as meatloaf, mac n’ cheese, and harissa-stewed butternut squash. At some point during the storm, however, I decided to make something light and healthy. I raided my fridge and found a head of cabbage, a couple of green onions, carrots, and an orange. And thus, this salad was born.

This salad is the result of snowstorm and sheer boredom, but that shouldn’t deter you. The salad is bright and fresh and wonderful. Honestly, it tastes like sunshine. (And since we’re right smack the middle of winter, I think we could all use a bit more sunshine, don’t you?)

SHREDDED CABBAGE SALAD WITH ORANGE SESAME VINAIGRETTE

Ingredients:

1 small head (green) Napa cabbage
1 carrot, julienned
3-4 green onions, thinly sliced
Small handful of cilantro (8-10 stems), finely diced
1 tablespoon sesame seeds
1 large clove garlic, minced
The juice of half an orange, plus 1 teaspoon grated orange zest
2 tablespoons sesame oil
1/4 cup rice vinegar (unseasoned)
1 teaspoon honey
Salt & pepper, to taste

Method:
Using a sharp knife (or mandoline or food processor), slice or shred the cabbage into thin strips. Toss the cabbage with the sliced carrots, green onions, and cilantro.

In a small bowl, whisk together the orange juice, orange zest, minced garlic, sesame oil, rice vinegar, and honey. Toss the cabbage mixture with the dressing to coat, Season with salt and pepper, to taste. Sprinkle sesame seeds over the salad and lightly toss. Serve at room temperature.