I might be a recipe hoarder. Lucky for you.
I was inspired to make this pear crisp thanks to some pears from Claire’s prolific tree. They were *very* ripe, so that’s why I also added some lemon juice and salt to cut some of the sweetness. A crumb topping kinda makes everything better, doesn’t it?
This is my go-to pancake recipe. I love the nuttiness of the spelt flour and the texture from the wheat germ. They taste extra yummy with Nutella!
Sometimes I change up the grains – I also like ½ cup whole wheat, ¼ cup wheat germ, and ¼ cup cornmeal.
For extra fluffy pancakes, feel free to whip an egg white and fold into the batter just before you start to cook them. I had some extra egg whites left over from making pasta.
They reheat well in a toaster or toaster oven.
This recipe is pretty forgiving, aka you don’t have to measure everything exactly and you can adjust the ratio of seeds if you’d like.
You may need to divide the dough into more than two pieces, depending on the size of your baking sheets.
If you forget to cut the crackers before you bake them, don’t panic! You can break them into random pieces after they’ve cooled.
I originally posted this recipe in 2012 and called it “Marathon strata.” Kendrin made it for a Marathon Monday brunch to at her Park Drive apartment, along with a bloody mary and mimosa bar and lots of other tasty treats to power us up to cheer on the runners on a very hot race day. That year, Wesley Korir (2:12:40) and Sharon Cherop (2:31:50) were the winners of the 116th Boston Marathon.
I recently made this recipe for a brunch, and made it again to use up some stale bread as part of #quarantinecooking. I’ve updated it a bit (hello bacon! hi, new photos!), but it’s also one of those recipes you can play around with. I do think the combination of Gruyere (or Comte) and Parmigiano are key though. The original adaptation was based on this Epicurious recipe.
The recipe could easily be doubled for a larger batch.
You can also freeze the dough so you always have freshly baked cookies available. I shaped them into balls before freezing them. You’ll need to extend the baking time a bit if going from freezer to oven.
It’s a weird and scary time, isn’t it? Like many of you, I have spent the recent past trying to keep up with the news, trying to sort out fact from fiction, and trying to do what’s best. We have all witnessed our worlds get a little smaller, temporarily. Our schedules and routines have been thrown out the window.
I’m fortunate to have the ability to work from home. I know not everyone has this opportunity and I am extremely grateful to those who are still showing up to work every day — especially our health care workers and the people working to keep our daily lives running.
I’ve been trying to think of things that I, as one person, can do to help, from the comfort of my couch (because, #physicaldistancing and all). It doesn’t feel like enough, but here’s what I came up with. If you want to help – feel free to like/share this post or pay it forward in whatever capacity you can.
I love food – cooking, eating, socializing, and trying new restaurants. I’ve been organizing a Restaurant Club with friends for nearly 15 years. Since 2006, we have gotten together every month to try a new (or new to us) restaurant. This month will be the first time since January 2006 that we will not be getting together. Instead, we are each buying a gift card to a favorite restaurant or donating to a local organization. I donated to the Boston Resiliency Fund.
I am also going to use the equivalent of my monthly grocery and restaurant budget each month to help while we’re in the midst of this sh*tty situation.
It’s your preference, as long as I can send it electronically. The only caveat is that you’ll need to share an email address with me (don’t worry, I’m not saving or collecting them in any way). If I hit my budget for the month, I’ll start a list for the next month!
If you want to help, there are many restaurants and organizations doing great things. A few other that are on my radar include:
If you’re not in a position to donate or advocate, consider posting great reviews for your favorite restaurants!
I am passionate about clean skincare and beauty products. I believe beauty should be good for you, and that’s why I love Beautycounter. We’re on a mission to clean up the beauty industry and advocating for more health-protective laws for everyone. This is not your stereotypical MLM – they just got recognized (again) on Fast Company’s Most Innovative Companies list, coming in at #1 in the beauty category. They’re also a certified B corp.
We’re all trying to figure this thing out and I think it’s important to remember to give each other grace, and to especially remember to give ourselves grace. Kindness and empathy matter, especially in times of uncertainty. Let’s all do our part to #flattenthecurve and #savelives and also remember our shared humanity.
Hi there, it’s been awhile! It’s 2020 (aka the future) and I’ve decided to work on curating and updating some of my recipes. I have been using a table format recently and I find it easier to read and interpret quickly when I’m in the kitchen. Hopefully you’ll like it too!
I decided to start the refresh with one of my weeknight favorites. The sauce is really the best part so throw in whatever veggies your heart desires (or more likely, whatever veggies are hanging out in your fridge).
We are getting ready for a winter storm, or as the Washington Post calls it — a ‘bomb cyclone.’ Huh?? Anyway, what’s your go-to blizzard food? This appetizer could be fun if you’re home with your family or if you’re headed to a blizzard party. Hint: it’s also a crowd-pleaser at other types of parties :).
Seven layers = seven ingredients plus chips! You can substitute other types of chili – for example, I made this with a can of Amy’s chili to make it vegetarian. The Amy’s chili was a little runny but still worked well, especially with the scoop-shaped tortilla chips. Feel free to adjust the amounts of ingredients to your liking. Love onion? Use a whole one! Hate olives? Skip ’em. You really can’t go wrong!
I saw this recipe in one of the Whole Foods coupon books (yes, I find recipes everywhere I go) and decided to give it a go. Though I thought it was a little bit heavy on the beans (7 cups!) and sausage so I used it more as recipe inspiration. Unfortunately I lost my notes the first time I made it so I had to make it again.
I really liked the way the bean puree helps to thicken up the soup a bit. I used fully cooked chicken sausages and sliced them in half lengthwise and then sliced them to make little half moons.
As a member of the Academy of Nutrition and Dietetics, I receive Food & Nutrition Magazine, which helps me keep up with news, trends, and other interesting things going on with the profession. I’m usually so behind in my reading that I miss the deadline to participate in their “Test Kitchen Feedback” feature. But this time, I was able to sneak in a submission just before the deadline of December 1!
The recipe was a butternut squash arugula pita pizza and of course I decided to make it my own with a few tweaks. I used Joseph’s flax, oat bran, and whole wheat pitas. If you prep the squash and ricotta, then you can easily assemble them individually or all at once. I tossed the arugula with whatever olive oil was left on my measuring spoon and seasoned it with a little salt and pepper before adding it on top of the pita.
Kara Cooks and Eats 