Category: Make Ahead

Tahini Millionaire Bars

Before I share the recipe for these absolutely amazing Tahini Millionaire Bars, I first wanted to describe what a traditional Millionaire Bar is. Millionaire Bars, or Millionaire Shortbread, are layered bars consisting of shortbread, caramel, and chocolate.

I love making millionaire bars as a make ahead dessert for parties.

Recently, I was experimenting with the concept of millionaire bars, but wanted to try to incorporate a new flavor into the mix – tahini!

Tahini is made from ground sesame seeds and has a consistency a bit thinner than peanut butter. The nutty flavor works great with chocolate and caramel!

This recipe for Tahini Millionaire Bars also uses almond flour to bring out even more nuttiness, so these bars are also gluten free!

Ingredients:

Almond Flour Crust:

  • 3 cups almond flour
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1 large egg yolk
  • 1 teaspoon almond extract

Tahini Caramel:

  • 1 (14 oz) can sweetened condensed milk
  • 2 cups sugar
  • 1/3 cup corn syrup
  • ¼ tsp cream of tartar
  • ½ cup tahini paste
  • 2 tablespoons unsalted butter
  • ½ teaspoon salt

Chocolate Ganache:

  • 1 (12 oz) bags semisweet chocolate chips
  • 3/4 cup heavy cream
  • Sea salt, for sprinkling

Continue reading Tahini Millionaire Bars

Mango Peach Lassi

I mentioned in a previous post that I had the opportunity to try a box of Misfits Market, a Philadelphia-based company that rescues produce from regional farms and distributes it throughout the Northeast. (Check out my last post to learn more about them!)

The box came with an assortment of fruits and vegetables: Mushrooms, Pears, Artichokes, Mango, Lettuce, Bell Peppers, Butternut Squash, Spinach, Corn and Cucumbers. I highlighted the artichokes in my recipe for Baked Stuffed Artichokes, so today I want to share a simple recipe using fresh mango.

I absolutely love mangos, and there is nothing quite like a perfectly ripe mango. They are delicious just on their own, but this recipe for Mango Peach Lassi is a simple make ahead recipe that you can enjoy for breakfast on the go!

If you’re looking for some guidance on how to cut a mango, this tutorial from Real Simple is super helpful!

Ingredients:

  • 3 mangoes (~3 cups), peeled, seeded, and sliced
  • 2 peaches (~2 cups), sliced
  • 1 cup Greek Vanilla yogurt
  • 1/2 cup skim milk
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon honey
  • 4 fresh mint leaves, for garnish

Continue reading Mango Peach Lassi

Cranberry Pistachio Zucchini Bread

I haven’t the faintest idea who decided to put zucchini into bread (and the internet really wasn’t much help), but I’m happy they did. At first blush, it seems like an odd choice. But the zucchini in the batter makes for a wonderfully moist bread!

Zucchini is one of my favorite summer produce items, and we have been experiencing some truly lovely summer-like weather in Philadelphia. So, even though zucchini season is a month or so away (July through September), I couldn’t resist buying a bunch of zucchini recently.  When I realized over the weekend that I had yet to use them, zucchini bread immediately popped into my mind!

This Cranberry Pistachio Zucchini Bread uses one of my favorite flavor combinations – pistachio and cranberry – but is really versatile. Feel free to experiment with different nuts and dried fruits, or omit them altogether.

Ingredients:

  • cooking spray
  • 6 tablespoons unsalted butter, melted
  • 1 1/2 to 2 cups freshly grated zucchini (~1-2 zucchini)
  • 1 1/2 cups flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 egg
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pistachios
  • 1/2 cup dried cranberries

Continue reading Cranberry Pistachio Zucchini Bread

Easy Peach Mustard

I’ve mentioned before that my husband is a huge peach fan. It isn’t exactly peach season just yet, but frozen peaches make it so we can enjoy them all throughout the year. Luckily, peach season is nearly here (June to September)!

I was contacted about a new cookbook I knew I needed to have in my collection: Just Peachy by Belinda Smith-Sullivan. This cookbook contains 70 peach-inspired recipes allowing home cooks to enjoy warm, summery peaches all year long!

Recipes range from breads, breakfasts, appetizers, entrees and desserts to sauces, preserves, condiments and drinks, plus facts about peaches, information on growing and growers, festivals, a list of all peach varietals and how to use them, and the history of peaches. Did you know that peaches, known as “the fruit of calmness,” are said to reduce anxiety?

I love to use peaches in both savory and sweet recipes and am always interested in incorporating peaches into more dishes. There are a ton of recipes that caught my eye in this cookbook but I decided to make a super simple and versatile recipe in the book: Easy Peach Mustard.

Peach Mustard can be used as an addition to a cheese plate, a dip for pretzels, a spread on sandwiches, or as a sauce on meat. (In fact, I used some of the Peach Mustard to make another recipe in the cookbook – Herb-Crusted Peach Mustard Pork Tenderloin – YUM)

This recipe comes together really quickly, and can be stored in your fridge for up to two months (or, if canned, 12 months).

recipe from Just Peachy by Belinda Smith-Sullivan

Ingredients: (makes about 1 pint)

  • 2 very ripe peaches, peeled and chopped
  • 1 tablespoon honey
  • 1 tablespoon white wine vinegar
  • 1/2 cup Dijon mustard
  • 1/2 cup whole grain mustard
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cardamom

Continue reading Easy Peach Mustard

Cioppino (Seafood Stew)

Note: I was sent a ZOS wine saver for review. All opinions are mine alone.

Using wine in recipes both adds and enhances flavor. I love cooking with both red and white wine, but I really only drink red wine. Which means I keep a re-corked bottled of white wine in my fridge, which over time, begins to oxidize and change taste (and not for the better!)

 

So when I was contacted to try ZOS wine saver, I was intrigued. The ZOS wine saver is a solution that eliminates 100% of the oxygen from an opened bottle of wine, which can preserve the bottle for weeks or months. The ZOS wine stopper has an oxygen-absorbing cartridge that allows you to use a small amount of wine and still maintain its flavor for future use.

Source: zos.wine

The ZOS wine saver is made of an oxygen barrier stopper attached to a replaceable cartridge. You just insert the ZOS stopper into an open bottle of wine and the cartridge absorbs all of the oxygen in the bottle. Each cartridge lasts 5 to 15 bottles and is easily replaceable. The ZOS wine saver (paid link) can be purchased on Amazon.

With the weather warming up, I wanted to make a yummy seafood recipe that’s hearty but light. Cioppino is a fish stew originally from San Francisco, utilizing whatever was caught that day at sea. This recipe for Cioppino (Seafood Stew) includes making a broth and then making the actual soup. The broth can be made a couple of days ahead of time. Both parts of the recipe use white wine, so this recipe is the perfect test for the ZOS wine saver.

Ingredients:

Broth:

  • 2 tablespoon olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes
  • 1 cup dry white wine
  • 1 28-oz. can whole peeled tomatoes
  • 2 8-oz. bottles clam juice
  • 4 sprigs parsley
  • 2 dried bay leaves
  • salt and pepper, to taste

Soup:

  • 2 tablespoons olive oil
  • 1 medium shallot, finely chopped
  • 2 cloves garlic cloves, thinly sliced
  • 2 lbs mussels, scrubbed and debearded
  • 1 lb clams, scrubbed
  • ¼ cup dry white wine
  • 1 lb sea bass, skin removed and cut into 1” pieces
  • 1 lb shrimp, peeled, deveined, tails on
  • ¼ cup (½ stick) unsalted butter, cut into cubes (or margarine for dairy free)
  • salt and pepper, to taste
  • fresh parsley, chopped, for garnish
  • day old bread, for serving (omit for gluten free)

Continue reading Cioppino (Seafood Stew)

Mojito Slushies

What. Is. With. This. Rain? I feel like it’s never going to stop raining in Philadelphia! It is now mid- to late May and all I want to do is enjoy some warm weather on my deck. Even if the weather isn’t cooperating, I can still pretend it’s summer with the help of David Burtka’s cookbook: Life is a Party.

Chef, actor, and entertaining authority David Burtka knows that every day can be a party. Over a lifetime of throwing epic gatherings, the Cordon Bleu-trained Burtka has perfected the formula for creating easy and perfect get-togethers at home. Now, in the pages of his debut cookbook, he’s sharing all of his secrets and an intimate look into the lives of one of Hollywood’s favorite families. Everything you need to throw a memorable party, or to make a delicious weeknight meal, can be found in the pages of Life is a Party. The cookbook is broken into sixteen party themes – from cozy game nights at home to elegant New Year’s fêtes-are built around doable, show-stopping menus that take the guesswork out of high-impact hosting. Complete with endless and fun ways to mix-and-match dishes, create stunning decor, prep ahead, and get guests involved, David helps you put all the elements in place to make every party a success without ever losing your cool.

The cookbook is broken into seasons to help plan party themes for different holidays and weather. Each party theme is better than the last! But after this weather, I knew I had to make a summer-themed recipe to help me dream of nicer days. I was drawn to a cocktail from the “Sunday Funday” party theme: Mojito Slushies. This yummy spin on the classic cocktail is the perfect refreshing cocktail to cool you down from hot summer days! This recipe is also a great make ahead recipe, with minimal work when you’re ready to serve it.

I also have a copy of Life Is A Party to give away! More details after the recipe.

Ingredients:

  • 2 cups sugar
  • 2 1/2 cups water, divided
  • 1 large bunch fresh mint
  • 2 cups fresh lime juice (12-16 limes),
  • ice
  • 24 oz white rum (or 24 oz lemonade for a mocktail)
  • mint sprigs, for garnish
  • lime wheels, for garnish

Continue reading Mojito Slushies

Oatmeal Chocolate Chip Lactation Cookies

Not going to lie. I never thought I’d post a recipe for lactation cookies on my blog. (And no, I haven’t hidden the pregnancy and birth of my first child from you. I made a batch of these cookies, or more correctly, the cookie dough, for my sister-in-law.) But, here I am sharing a recipe for Oatmeal Chocolate Chip Lactation Cookies.

So, why am I sharing these? Because they are GOOD. Like. Really good. Also, these are perfectly acceptable to have even when you’re not nursing. (What? I had to sample them before giving them as a gift!) But if you want other cookie options, I have plenty to choose from as well!

Oats, brewers yeast and wheat germ are ingredients that not only promote lactation, but have a bunch of other great benefits:

  • Brewer’s yeast helps maintain a proper digestive tract while also enhancing energy and strengthening the immune system. It’s also a source of protein, potassium, iron, zinc and magnesium.
  • Wheat germ is a good source of magnesium, zinc, potassium, folic acid, and vitamin E. It also can boost your immunity, reduce the risk of heart disease, and help maintain a healthy weight.
  • Oats are high in fiber and iron, protein and complex carbohydrates.

After that lesson, I think we all deserve a little treat!

Ingredients – makes about 2 dozen cookies (get all ingredients here):

  • 1/2 cup unsalted butter (1 stick), at room temperature
  • 3/4 cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups old fashioned rolled oats
  • 3/4 cup flour
  • 3 tablespoons brewers yeast
  • 1 1/2 tablespoons wheat germ
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup chocolate chips (I like to use a mixture of milk and dark chocolate chips)

Continue reading Oatmeal Chocolate Chip Lactation Cookies

Mandu (Korean Dumplings)

A few weeks ago, I became an aunt! My sister and brother-in-laws are new parents to a beautiful baby girl. My husband went up to visit them recently, so I sent him up with some frozen food options to stock their freezer, including some of these Mandu Korean Dumplings.

I thought dumplings would be a perfect freezer friendly meal that also doesn’t add much to the cook time. You can cook mandu straight from the freezer, no need to thaw!

This version has a mixture of ground beef, pork, and vegetables, but the recipe can easily be adapted to fit whatever you have on hand, or have a craving for.

Ingredients:

  • 1.5 cups finely chopped green cabbage
  • 1 medium sized zucchini, finely chopped
  • 1 (4 oz) package sliced shiitake mushrooms, finely chopped
  • 1 small onion, finely chopped
  • 2 scallions, white and light green pieces finely chopped, dark green pieces sliced
  • 3 garlic cloves, minced
  • 2 teaspoons minced ginger
  • 1/2 lb ground pork
  • 1/4 lb ground beef
  • 1 large egg
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • salt and pepper, to taste
  • 2 packages dumpling skins (I found these in my local Asian grocery store)

Continue reading Mandu (Korean Dumplings)

Pressure Cooker Carnitas

Who doesn’t love carnitas? Tender, juicy, and crispy all at the same time, they are definitely a favorite of mine!

They tend to come off as not exactly home-cook friendly though, because the meat used (typically pork shoulder) can take quite a bit of time to prepare.

This recipe for Pressure Cooker Carnitas using a multi-pot with a pressure cooker considerably cuts down the time, although I still consider this a make-ahead meal — perfect to make on a weekend and enjoy on a weeknight.

Ingredients:

  • 1 teaspoon olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, peeled and minced
  • 1 chipotle in adobo, finely chopped
  • 1 teaspoon sauce from chipotle in adobo
  • 1 (3 lb) boneless pork shoulder
  • 1 pound pork belly (you can also just buy a 4lb boneless pork shoulder and omit the pork belly)
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken broth

For serving:

  • corn tortillas (my photos show blue tortillas because that’s what I had on hand. I suggest using traditional yellow corn tortillas)
  • pico de gallo
  • lime wedges
  • fresh cilantro, chopped

Continue reading Pressure Cooker Carnitas

Overnight Chia Seed Breakfast Pudding Jars

My husband really likes chia seeds. He will even just add them to water and have them that way. As (un)appealing as that sounds, I’ve been trying to incorporate them into some recipes that make the most of chia seeds while being a bit more… tasty, like this recipe for Overnight Chia Seed Breakfast Pudding Jars.

Chia seeds are pretty bland, so they are easy to add to recipes without impacting taste. When soaked in a liquid, they expand and thicken whatever liquid they are added into, making them perfect for pudding or jam.

This recipe for Chia Seed Breakfast Pudding is an easy make ahead recipe for breakfast on the go. My husband and I just grab one of these pre-made jars and bring with us to work to eat.

Note: this recipe makes 4 (16 oz) jars or 8 (8 oz) jars, depending on how large you want your servings

Ingredients:

  • 1 (32 oz) container Vanilla Greek Yogurt
  • 2 (14 oz) cans light coconut milk
  • 1 cup chia seeds
  • pinch of salt

Optional toppings:

  • granola
  • fresh fruit (I used blueberries and strawberries)
  • coconut flakes
  • sliced almonds

Continue reading Overnight Chia Seed Breakfast Pudding Jars

Indian Spiced Chicken and Potatoes in Tomato Cream Sauce

I’m on a pretty good streak of making a bunch of meals on weekends so that we have quick and easy meals on weeknights. Last weekend, I came across this recipe for Indian Spiced Chicken with Tomato and Cream and knew it would reheat nicely. It takes some time to make, so it’s best for cooking on a weekend. But it’s a one pot meal!

This adapted version is awesome over cooked rice. If you like a thicker sauce, you may want to add some water mixed with cornstarch at the end to thicken.

Ingredients:

  • 3 tablespoons butter
  • 8 drumsticks
  • salt and pepper
  • 1 medium onion, chopped
  • 4 garlic cloves, grated
  • 2 tablespoons grated peeled ginger
  • 2 tablespoons tomato paste
  • 1 tablespoon ground cumin
  • 2 teaspoons ground turmeric
  • 3/4 teaspoon ground cayenne pepper
  • 3/4 teaspoon ground cardamom
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground allspice
  • 8 cups low-sodium chicken broth
  • 1 (14 oz) can tomato puree
  • 3/4 cup heavy cream
  • 1 pound Yukon Gold potatoes, thinly sliced
  • Plain Greek yogurt, for serving
  • Fresh mint, chopped, for serving
  • Naan, for serving (omit for gluten free)
  • Cooked rice, for serving

Continue reading Indian Spiced Chicken and Potatoes in Tomato Cream Sauce

Harira (Moroccan Lamb, Tomato, Chickpea, and Lentil Soup)

Harira is a wonderfully filling and hearty soup originally from Morocco. It can be made with many different ingredients (and can be made vegetarian), but it’s typically made with lamb, chicken, or beef, lentils, and chickpeas in a lightly spicy tomato broth.

This dish is a staple during Ramadan to break the daily fast, and also makes for an awesome dinner on chilly nights!

Ingredients:

  • 2 tablespoons olive oil, divided
  • 1 lb lamb chunks
  • 1 large onion, diced
  • 3 stalks celery, diced (or if you’re like me and don’t like the texture of celery, keep large so you can remove later)
  • 3 carrots, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon ground ginger
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground cinnamon
  • ½ to 1 teaspoon harissa paste, depending on your heat tolerance
  • 1 (28oz can) crushed tomatoes
  • ½ cup parsley, chopped, plus more for garnish
  • ¼ cup cilantro, chopped, plus more for garnish
  • 1 cup brown lentils, rinsed
  • 1 cup red lentils, rinsed
  • 1 (15 oz can) chickpeas, drained
  • 6 cups chicken broth
  • 4 oz vermicelli, broken into smaller, 1-inch pieces
  • 2 tablespoons all-purpose flour (or 1/2 tablespoon cornstarch to make gluten free)
  • 1 large egg
  • The juice and zest of 2 lemons

Continue reading Harira (Moroccan Lamb, Tomato, Chickpea, and Lentil Soup)

Italian Fig Cookies (Cuccidati)

Tomorrow, March 19th, is the Feast of St. Joseph, an important feast day in Italy or more specifically, Sicily. St. Joseph is particularly important to Sicilians, because he is credited with preventing a famine in Sicily during the Middle Ages through prayer. Each year, a large feast is prepared in his honor. Desserts typically include Zeppoli and Italian Fig Cookies.

Italian Fig Cookies, or Cuccidati, also tend to show up around Christmastime, so they are more of a “celebratory” cookie than linked to any specific holiday.

I wasn’t ready to conquer Zeppoli just yet, so I thought I’d try Italian Fig Cookies! This recipe is based off a recipe from Epicurious.

Ingredients:

Cookies:

  • 1/2 cup honey
  • 6 tablespoons brandy
  • 4 teaspoons orange juice
  • 2 cups chopped dried figs
  • 3 3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 6 tablespoons milk
  • the zest of 1 lemon
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup walnut pieces

Glaze:

  • 1 1/2 cups confectioners’ sugar, or as needed
  • 1/4 cup milk, or as needed
  • 1/2 teaspoon almond extract

Optional:

  • sprinkles, for decoration

Continue reading Italian Fig Cookies (Cuccidati)

Dublin Coddle

I thoroughly dislike rainy, cold weather. The only perk of this crummy weather is the awesome comfort food that typically emerges from it! Dublin Coddle is one of those dishes.

This slowly simmered dish uses all of the traditional Irish fixin’s — bacon, sausage, and potatoes. Dating back to the 1700’s Dublin Coddle makes use of leftover rashers (bacon), bangers (sausage) and potatoes and turns them into a wonderful winter comfort food dinner.

This dish is a great Saturday dish… it takes while to cook but is well worth the wait!

Ingredients:

  • 12 oz thick cut bacon
  • 1 lb breakfast sausage
  • 2 large onions, sliced
  • salt and pepper, to taste
  • 2 (24 oz) bags small potatoes, quartered
  • 2 teaspoon dried parsley
  • 3 cups chicken broth
  • 1 pint Guinness, if desired
  • 1 tablespoon freshly chopped parsley
  • Irish soda bread, for dipping

Continue reading Dublin Coddle

Peanut Butter and Jelly Sandwich Cookies

I don’t eat many peanut butter and jelly sandwiches these days. But on the rare occasion that I make myself one, I’m in heaven. There are few combinations as good as sweet jelly and salty peanut butter! Which is why I’m so excited to share this recipe for Peanut Butter and Jelly Sandwich Cookies!

I have a recipe for peanut butter cookies passed down from my great grandmother that I make every Christmas. So when I had a recent craving for PBJ, I figured a cookie version of it would be a fantastic adaptation! The cookie recipe below is based off of my great grandmother’s original recipe but is adapted slightly (I’m pretty sure peanut butter chips didn’t exist when she made this recipe!) And if you’re looking for other yummy cookie recipes, you can find plenty here!

Ingredients:

  • 1 cup shortening
  • 1 cup granulated sugar
  • 1 cup brown sugar, firmly packed
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup crunchy peanut butter
  • 2 eggs
  • 1 cup peanut butter chips
  • 2 (12 oz) jars jelly of your choice (I went with blackberry jelly. Feel free to use your favorite flavor)

Continue reading Peanut Butter and Jelly Sandwich Cookies

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