To me, homemade ice cream isn’t that different than homemade bread. With a minimal amount of effort, you end up with something extraordinarily more delicious than most anything you’d buy at the store (well, the regular store – there’s plenty of gluten and dairy filled goodness at the special stores).
Since it’s summertime, Streusel and I have figured that’s as good an excuse as any to spend the month digging deep in to our mutual love of ice cream. This Lemony Cheesecake Ice Cream is sweet, tart, creamy, tangy and super refreshing. It’s also a snap to make, with all of the ice cream ingredients whirring together in a blender before chilling and churning – making this an easy weekend (or weeknight) treat.
When it was announced that Juneau, AK was the location of 2019 International Food Bloggers Conference, we were absolutely thrilled. Juneau is filled with hiking trails, freshly-caught salmon, and small-town charm. What more could we want?!
As it turns out – we wanted for absolutely nothing! This small town of 32,000 cheerful and friendly people was the perfect setting to get closer to food, learn about the culture of the region, and get to know some of the locals. Every meal we ate, and activity we went on, felt like an absolute treat.
We wanted to share some of our favorite stops and spots – but can’t do that without a huge thank you to the organizers of IFBC. This conference was an awesome reason to visit this area of Alaska, but our enormous piece of advice is: come here! Come visit! Eat the salmon and crab, drink the beer, go for a hike. Chat with some locals, go on a food tour, and learn about the indigenous people of Alaska.
Aaaahhh, the sun is glorious right now in Denver! Warmer weather puts me in the mood for salads. I get bored pretty quickly with the standard salad fare. Lucky for me, my friend Cristy, gave me a beautiful cookbook, Pascale Beale’s Salade. This book inspires gorgeous, flavor filled salads with Apples. Pears, Beets, Figs, Mushrooms and more!
It inspired me to make this salad today on this fine warm Sunday! Not only did this book inspire me to mix and match vegetables, flavors and textures…It also has some great recipes for unique vinaigrette, most notably an Avocado Vinaigrette!
This salad takes a few steps but it’s worth each step and when it all comes together you have a crisp kale salad, topped with warm asparagus and shallots and topped with creamy hunks of goat cheese and a slightly tart and cool avocado vinaigrette.
Spring is here in full force in Seattle. This means, of course, that we’re teased with glorious warm days – the type of day that fills you with hope, inspiration, and love for your fellow humans – interrupted by cloudy skies, chilly weather, and rain. When I first moved here, I found this disappointing. Now, I realize this is just the build-up. Clearly, the weather gods’ intent was to remind us what the outdoors look like; that there are times we can be outside without getting wet, that the air isn’t always chilled but is, in fact, sometime really warm and lovely.
And, of course, one my favorite parts of summer is my garden. I’m still so excited to grow, cook, and can our own food each year, and this year is no exception (helped along mightily by my amazing and saint-like mother-in-law, Ruth, who spent 8 hours weeding and prepping our yard this summer while Brandon and I were at work).
This month at S&S, we’re celebrating all that we have to be excited for in our gardens. First up is this Breakfast Galette. Filled with sweet summer tomatoes and earthy spinach straight from the the garden, it highlights the very best flavors of this warm(ing)-weather season.
Stayed tuned for next month’s theme (hint: it’s veggie heavy!).
I wanted to make a “not-your-run-of-the-mill” trail mix and scoured the internet finding this recipe for inspiration. Of course I altered the heck out of it and even came up with my own name for it!
This trail mix recipe is a KEEPER!
Brandon recently announced his intention to get (more) swole* and started bringing home a variety of artificially-sweetened protein bars. Since I’ve gone through my own phases of trying out new workout regimens, I too have spent many hours (and dollars) trying to find high-protein snacks. This turned out to be a highly complex task, as finding a bar that tastes delicious and isn’t filled with empty calories – and artificial sweeteners – was a challenge I never overcame, and eventually gave up.
This time around, I decided to view this as an opportunity to create something myself. Starting with one of the single greatest food groups – peanut butter – and mixing it with chewy oats and crispy rice cereal made the perfect base for these bars. Wanting to increase the amount of protein, I added in a reasonable-tasking protein powder. For sweetness, honey. Chocolate chips seemed important for the deliciousness factor, but in a desire not to turn these in to candy bars, I tried out sugar-free chocolate chips (which – so surprising – tasted delicious!).
I’m exceptionally excited to have created these chewy, crispy, nutty sweet Peanut Butter Protein Squares that are a great snack anytime you want a little boost of something tasty but healthy – post-workout, mid-hike, or during that 330pm workday craving.
* probably important to note: his actual words were “I’ve decided to start occasionally work with a trainer to improve my overall fitness” 😀
A nice treat for mom at this mother’s day brunch AND a perfect hiking snack.
Subtly sweet and super crunchy, this granola is my idea of the perfect granola!
It was easy to make and easy to jar up and give as a take away gift after brunch!!
Just like past meals I still reminisce about, I have a collection of snacks that have taken firm hold of my memories. About a million years ago (aka the early 2000’s), I participated in the Northeast AIDS ride. It was a 4 day bike ride from New York to Boston, in support of research to find a cure for HIV and AIDS. My friend and I spent a very long summer training for this 350 mile bike ride. In the beginning, we were novices, worried about helmet hair and self conscious about our outfits. By the end, we were hanging out in padded spandex shorts, super-tight sweat-wicking shirts, salty with sweaty, and sticky with gatorade.
The actual event itself was extremely well coordinated, and I so clearly remember all of the (very wonderful) refreshment stops along the way. You could re-up on your power drinks and pick up a snack. At those stops, one of the frequent snacks they had was peanut butter and jelly on graham crackers. I remember the unbelievable revelation of this snack – salty, sweet, crisp, creamy. It was *so* delicious and perfect when I was hungry and sweaty. Plus, it was nice and filling without being too heavy.
This month on S&S we’re focusing on snacks that you can take in to the great outdoors. As it gets warmer, we want to be outside, moving around and being healthy. While we’re at it, we’ll bring along some snacks that will help us along in our good intentions. So, inspired by those graham crackers of days past, I created these PB&J granola bars that are portable and snack-able for hiking, walking, or as a tasty post-workout bite to eat.
The weather is warming up here in Colorado (although snow is in the forecast for tomorrow) and as I drove down the road yesterday with the windows rolled down, King’s Hawaiian Bread popped into my mind! No idea why. Maybe it’s the warm weather pulling my thoughts to wanting to be lazy on a beach somewhere.
In thinking about this bread and its unique sweetness I realized I had to make some right away. I stopped at the store, bought a can of crushed pineapple, and within an hour of this thought I was making these hawaiian buns!
Brandon and I grew up in very different worlds – he in a small town in the Pacific Northwest, me in urban San Francisco – but we are close in age, so had some overlap in experiences. Both of our parents dabbled in many things hippie. My adult boundaries don’t want to know many of the details of those days – from either my parents or my in-laws – but one leftover from that time is this bread. Both of our parents had this bread cookbook – The Tassajara Bread Book – written at a Zen monastery in 1970.
Brandon has hippie-food horror stories, like being tricked into eating carob (which he describes as removing all the moisture out of his mouth, and all the joy out of his body). While my culinary experiences in the 70s weren’t quite as traumatic, both of our parents hung on to their copies of “The Tassajara Bread Book” and Brandon’s folks still occasionally bake the bread.
I first had it many years ago, and was surprised at how much I like it – hearty and filling, it’s just slightly sweet, and has the perfect balance of being healthy without tasting too healthy (you know what I mean)? The cookbook has a basic recipe of this bread, with lots of suggestions for adaptations.
The actual recipe I use came from somewhere (either my folks or Brandon’s, I can’t remember), and I made a few other alterations to make it even more simple (no need for powdered milk!). The resulting bread is quite easy to make – albeit with a few ingredients that you may not have immediately on hand – and most of the time it takes is hands-off. Oh, and the original recipe makes 4 loaves, I whittled it down to one loaf, the perfect amount for one weeks’ worth of sandwiches.