Apricot + Raspberry Fruit Crisp Recipe | by Nicole Lee

Hey Friends, 

I've been at a loss for words, and almost have felt frozen when it comes to posting in this space as it doesn't feel right. Since the recent tragedies in our Country, first the Buffalo, NY shooting, followed by The Uvalde,Texas elementary school shooting.  Which brought us into a more recent uprising in shootings around the US. It makes you take a real pause about the life in front of you. What I do know is that so much change needs to happen. I recently got an email from a friend Aran Goyoaga who felt similar and posted these words from Sam Sifton's NYtimes column. I feel it's a better segue than I can lead into a fruit crisp recipe… 

“Food plays a central role in our reaction to tragedy, to death and grieving. It’s why casseroles appear on the doorsteps and countertops of those experiencing it, why we feel the urge to roast chickens or assemble lasagnas when the news is grim. Food is comfort of a sort, and fuel as well, for anger and sorrow alike. We cook to provide for those we love and for ourselves. In the activity itself we strive to find relief, strength, resolve.” - Sam Sifton, New York Times

xox Nicole

Apricot + Raspberry Fruit Crisp Recipe

Makes 1 9inch round crisp

STEP 1:

filling:

  • 2 1/2 lbs a mix of washed apricots (quarted + halved) and raspberries
  • 1 ish tablespoon of sugar ( to taste)
  • 1 ½ tablespoon of GF ( or regular flour)
  • 1 teaspoon herbs of provence ( you can find in spice section of grocery store)
  • 2 tablespoons dry white wine, plus 2 splashes of cointreau for good measure
  • 8 or 9inch baking dish

In a bowl toss all of the above ingredients, then transfer to a prepared ceramic deep baking. set aside, preheat the oven to 375F and make your crisp topping.

STEP 2:

  • Crisp topping:
  • 12 tablespoons cold salted butter ( the good stuff) cut into small pieces
  • ( if the butter gets warm pop into the freezer)
  • 1 ¼ cups GF Flour
  • 6 tablespoons of brown sugar
  • 1 ½ tablespoons of granulated sugar
  • ¼ teaspoon of ground cinnamon ( if desired)
  • ⅔ cups rolled oats
  • ( optional add nuts such as chopped almonds or walnuts)

In a bowl add all the dry ingredients and gently whisk. With your fingers work in the butter, gently pinching, until it just comes together, but not too sandy or fine. Be sure to not overwork. Should make about 3 cups, add the topping over your fruit and bake in the oven for about 40-55 min until the top of the crisp is golden and bubbling. Serve warm with cold cream, whipped cream or vanilla ice cream. xo

recipe origianllay adapted from the Art of Simple Food by Alice Waters

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RAVIOLI WITH KALE, RICOTTA + GOAT CHEESE |

Pasta, Mi Amore.

The bite of pasta melts in my mouth, I pause and instantly I am transported to my youth. Have you ever eaten a bite of a dish and it transported you back to a certain place and time? Growing up, we had pasta several times a week. It was a working man’s dish that stretched amongst the four of us, my Sister, Father, Mother and I, respectively.

Remember the film "Ratatouille" when the food critic EGO takes his first bite, Boom, he is now at is mothers country kitchen table. That's Pasta in my book. A love affair really. Transported by every bite. These days when I'm homesick for my grandmother, or my father I whip up a batch of fresh pasta, mainly with whatever ingredients I have at the moment. Because I myself want to feel those same feelings Ego felt.

On the days the pockets were bare, we usually ate Rotini with broccoli, pecorino, olive oil and a pat of butter tossed in. We'd known Daddy had a "good week" of working general contracting when there was a big pot of sauce on the stove, bubbling with all sorts of meats, waiting to be devoured on top of Spaghetti by us girls. Then there was a period where we'd make fresh Tagliatelle on Sundays alongside my Grandmother, accompanied with fresh tomatoes and basil from our garden. Then finishing off the Sunday afternoon of pasta making to dancing in the kitchen to her beloved “Frank Sinatra” tunes, those were the days she’d say. Or as I would say now, Pasta MI Amore. Pasta I love you, you are more than just a dish.

Pasta, Mi Amore. 

Recipe below, xo

Nicole

 

Ravioli filled with goat cheese + kale, pine nuts and garlic sauce

NOTE RECIPE Has 3 PARTS)

HELPFUL TOOLS:

  • Rolling Pin
  • Unscented Garbage bags
  • Parchment Paper
  • Wood Cutting Board
  • Large Sheet Pan
  • Pasta Maker ( on 6, 7 or 8 depending on your machine)
  • Sticky Notes. ( for measuring your pasta dough)

For the Pasta:

  • 3 ⅓ cups pasta flour or GF mix flour such as King Arthur blue bag
  • 4 eggs ( room temp)
  • 2 egg yolks ( room temp)
  • 2-4 Tbsp filtered water divided
  • 1 Tbsp EVOO
  • Pinch of fine Kosher sea salt

For the Filling:

  • ½ cup dino kale, stems removed, blanched, cooled and drained
  • 2 cups ricotta, drained
  • ½ cup fresh goat cheese
  • ½ cup mix Pecorino + Parmigiano Reggiano cheese grated
  • 1 fresh squeeze lemon
  • Fresh Nutmeg to taste
  • Salt + pepper to taste

For Serving:

  • ½ cup toasted pine nuts
  • 1 large clove garlic, thinly sliced
  • 2 Tbsp dry white wine
  • 2-4 Pats of butter
  • 1 bunch basil, cut Chiffonade style
  • lots of parmigiano reggiano + pecorino romano cheese
  • salt + pepper to taste

DIRECTIONS :

1.Make your pasta first, as it will need an hour minimum to rest.

Put your flour in a heap on your clean work surface. Make a well in the middle of the flour, add eggs, evoo, and two Tbsp of water. With a fork gently whisk egg mixture, and start incorporating your flour until it becomes shaggy. With your hands, finish the mixing until it becomes a dough. If it feels dry add more water as needed. Kneed for 10 min until the dough springs back with your fingers. Place in a large bowl tightly sealed with plastic wrap, let rest on the countertop out of sunlight for 1 - 2 hours.

2.While the pasta is resting, make the filling. Finely chop your cooked kale. In a bowl, combine all the filling ingredients, and mix with a fork until combined. Season. Seal with plastic wrap, and set aside.
Rolling out the dough:

3.Dust a clean work surface with pasta flour, cut your dough into 4 cubes. Place them in the bowl with a tea towel over it so the dough stays moist. Prepare a sheet pan with parchment paper dusted with pasta flour, placed in an unscented garbage bag. Set a side. Roll one of the dough balls into a long strip. The width should be measured to 4 sticky notes thick. The width should be measured to 4 sticky notes thick. Or you should be able to "see through" the pasta.

4.On one side of the dough, dolip a large tsp of filling, leaving ½ in the edge of dough around the filling. Repeat this step until there is no more room on your dough. Then gently fold ( like a book) the remaining dough over your filling. Gently press with your hands to seal the sides. With a sharp knife or pasta cutter, trip the edges, leaving a border in between to make your ravioli shape. (You could also use a ravioli shaped pasta cutter to do this too). Place your ravioli in the prepped sheet pan, and close the garbage bag in between. This keeps the ravioli moist. Repeat this step until your dough and filling run out.

5.Bring a large pot of salted water to boil. In a large non-stick heavy bottom skillet, toast your pine nuts. Set them aside. In the same skillet, bring to medium heat, add a decent amount of evoo + 1 pat of butter to the pan, saute your garlic. When the garlic is fragrant it's done. Add the wine. Lower the heat. When your water is at a soft boil, cook the ravioli for about 2-4 min until they float to top.

As ravioli finishes, with a slotted spoon put them in your skillet, add one spoonful of pasta water, pine nuts, basil and lots of grated cheese. ( ½ cup or to your liking). Mix together with a wooden spoon, add more evoo + pat of butter. Eat right away. enjoy.

 
 

this recipe was also published on hayden flour mills newsletter + website.

Quiche with potato crust recipe | GF

Last week, I made boiled smashed potatoes with butter, olive oil, garlic and fresh herbs. We had so many leftovers,  I thought I'd use them for the base of this tray bake. Instead of traditional dough the next morning. Turned out fantastic and oddly satisfying. 

Below is the full recipe.

Happy cooking friends x

nicole

"Quiche potato tray bake recipe "

Makes 1 medium size 8x11 inch tray serves 6-8

TIP : READ this recipe through before cooking

Ingredients:

  • about 2lbs leftover baby boiled potatoes at room temp
  • smashed, + mixed with; 2 TBSP GF flour + 3 TBSP salted grass fed butter ( if you don't have leftovers, simply scrub, rinse and boil the potatoes. let cool for about an hour before making the base)
  • 8 eggs at room temp, whisked with 2 TBSP Creme fresh, seasoned with salt + pepper ( set aside)
  • ½ red pepper roughly chopped
  • ½ yellow or orange pepper roughly chopped
  • ½ white or yellow onion roughly chopped
  • 1 small red chili finely chopped
  • 3 garlic cloves thinly sliced
  • 1 bunch fresh thyme
  • 1 bunch fresh Italian parsley for serving
  • EVOO
  • salted grass fed butter as needed
  • non stick pray as needed
  • about 8-16oz finely grated mix of hard cheeses; pecorino, manchego, parmesan reggiano
  • creme fresh as needed

Directions:

  1. Preheat the oven to 450F to convection bake. Spray your tray with nonstick spray and set aside.
  2. If you haven't already, in a separate bowl with a potato masher or hands, mash together your potatoes, 3 tbsp of butter, and the 2 TBSP gluten free flour. It should feel a little lumpy, does not need to be perfectly smooth, resist the urge to over mix.
  3. Transfer the mix to the prepared tray, with your fingers gently press the potatoes into the tray, covering the entire tray and up the sides. Creating a "base crust". Spray the top of the potatoes with nonstick spray and cover with tin foil. Bake for 10 min covered, then uncovered for another 10, until golden and set. if it isn't browning then pop back in(uncovered) checking at the 5 min mark.
  4. While the base is cooking, in a medium heavy bottom pan, add EVOO + a pat of butter sauté the chilies + thin sliced garlic, then add in the peppers and onions. Season to taste with salt and pepper. When finished, place on a paper towel to cool + squeeze out the excess oils.
  5. Give your eggs a Whisk, add in a handful of the grated cheese. Your potato base should be finished, line a layer of cheese over the crisp base. Then add your cooled veg to the egg mixture. (make sure they are COOLED or they will COOK your EGGS). Gently whisk it all together, and pour into the potato crust, add pinch of some fresh thyme on top.
  6. Add more cheese if you'd like, cover with tin foil and bake at 450F for about 18-20 min. Uncover, and let the bake for another 10-12 min. you will know its done when the top is a bit golden. Let sit on a cooling rack for 15-20 min before serving. Serve with fresh herbs, and arugula.

Variations: If you don't eat much dairy you can skip the creme fresh, and add 1 more egg yolk. If you like meat, add in bacon or pancetta of choice. My kiddos like sausage. 1-2 links or slices chopped up will do. This dish is also great cold or for a family style brunch.

Let me know if you make this, look forward to hearing from you. x

Apricot + Strawberry Crumble Recipe | gluten free summer foods | Nicole Lee

Hey Sweet Ones, 

Thank you for your patience with this recipe. I'm sure just like most of you, I've been juggling a bit more than usual. 

We've officially kicked off summer and besides the blazing heat wave we had last week it's going quite well. We've been enjoying so much summer fruit to keep us cool, gelato and ice cream to accompany. And living in our pool becoming fish I'm almost certain.. 

This crumble recipe can be made a few different ways. I added some oat flour to the topping which gave it a bite. And you can swap out any "leftover" fruits you may have, or ones that are about to turn. If you aren't going to make it right away you could add a tsp of sugar the night before when you cut them up to soak them. 

Here I used leftover strawberries + very ripe apricots. I was inspired by the fab Rebekah Peppler recipe which calls for dry rosé, and used leftover pinot grigio. You could also use bubbles. You get the idea. 

Thanks for stopping by, more soon friends. 

Happy Baking. 

Nicole x

 

Apricot + Strawberry Crumble recipe | Makes 1 9-inch round crumble

Ingredients :

For the filling-

  • 1 pound ripe apricots, pitted + quartered
  • ½ pound ripe strawberries, destemmed + quarted
  • ½ cup granulated sugar ( feel free to use a ¼ cup if wanting less sugar)
  • 2 tablespoons dry white wine or dry bubbles
  • 1 tablespoon gf all purpose flour
  • 2 tsp vanilla bean paste or (1 tsp vanilla extract as sub)
  • 1 thub grated ginger over the fruit
  • ½ lemon zested + juiced over bowl of fruit
  • Pinch of fine kosher sea salt

Crumble topping-

  • 1 cup light brown sugar
  • ½ tsp fresh + finely chopped rosemary and thyme
  • ¾ cup salted grass fed butter or cashew butter melted
  • plus more for greasing the pan
  • 1 cup gf free all purpose flour
  • ½ cup oat flour
  • ½ tsp fresh + finely chopped rosemary and thyme
  • ½ tsp vanilla extract

Directions:

  1. Preheat the oven to 425F

    Butter a 9inch round metal baking dish.
    ( such as a cake or pie tin)

  2. Make the filling first. In a medium size bowl combine all your filling ingredients. Give a good toss and set aside.

  3. Melt your butter and take off the heat. In a separate bowl with your fingers gently combine the light brown sugar with the herbs. This infuses the sugar adding extra flavor. Add in the remaining crumb ingredients, combine. It should resemble clumps.

  4. Add your filling to the baking dish. With your hands clump the topping over the fruit in a scattering manner, repeat until the filling is covered with crumbs. Bake for 35 -50 min. Until golden + bubbling. If browns too quickly, lower the temp to 375, or cover with tin foil. serve out of the oven, warm with gelato or creme fresh.

Note: crumb has a shelf life of 3-5 days in fridge. and can be reheated if desired.

 

CRISPY ROAST CHICKEN WITH SALSA VERDE | RECIPE | EASY DINNERS NICOLE LEE

Hi Sweet Friends,

I have a new recipe for you Crispy Roast Chicken, with veg and Salsa Verde.  I'm sure you all know how to cook a chicken, but maybe you want to have crispier skin? Or more flavor out of your Sunday Roast? 

Also… Tell me you know about Sunday Roast? 

Here are some tips to getting a crispy flavorful bird..

TIPS/ PREP AHEAD: 

When you buy your roast, clean it, pat it dry with paper towels, and put fine kosher salt around the whole thing (even the back). Make sure to put salt under the breast, and deep under the skin. Do this of course with care and gentleness.

NOTE: ( I've been using fine sea salt because of the pandemic. I can't find the red diamond kosher I usually use) 

Prepping your chicken like this, WILL help gain the MOST FLAVOR OUT of your Bird. Then, put your chicken in a sealed gallon zip lock, if it's too big for the bag. Use a LARGE Ceramic bowl, cover the top with plastic wrap. Just be sure to leave room between the chicken and the plastic wrap. You don't want them to touch. 

Leave in the fridge for 12-24 hours. Like this. 

ON COOKING DAY, Remove the chicken from the wrap put in the fridge uncovered for 1-2 hours. Until it looks really dried out. ( trust me on this one)

This RECIPE is for 4-6, BUT if you have growing children like I do, simply DOUBLE, and put two roasts on one sheet pan.

ROAST CHICKEN WITH CRISPY VEG + SALSA VERDE RECIPE

Serves 4-6 people

INGREDIENTS:

Roast + Veg:

  • 1 whole roasting chicken 4.5-6lbs prepared with above method (see tip)
  • 3lbs baby potatoes scrubbed and halved
  • 2 medium yellow or white onions chopped large
  • 4 carrots cleaned, halved and chopped in large chunks
  • 2 heads of garlic sliced in half
  • 1 stick of grass-fed salted butter cut into pats
  • Herbs : 1 bunch fresh thyme, 2-3 tsp dried oregano
  • Sea Salt + Crushed Pepper to taste
  • Everyday cooking EVOO

Salsa Verde:

  • 1 Large lemon , zested and ½ juiced ( about 1-2TBS)
  • 1 small lime, zested and ½ juiced ( about 1 TBS)
  • ( plus more if desired)
  • 1 small bunch fresh cilantro chopped
  • 1 small bunch fresh flat leaf parsley chopped
  • (combined the herbs should be about ½ cup)
  • 1 pinch crushed red pepper

DIRECTIONS:

Roast + Veg

  1. Prep your Chicken with the above TIP.
  2. Preheat your oven to 425 F. (Make sure you have enough room on your bottom rack to fit chicken. )
  3. Place chicken in the middle of a large sheet pan (15x21), stuff 4 pats of butter under the skin of the breast. Place another 1-2 around the legs and wings. Stuff the chicken with 1 whole bulb of garlic, and the thyme. Tie the legs together with kitchen string. Tuck your wings under as well. Evenly coat the bird with EVOO, rub with oregano, salt + pepper on the outside of the chicken.
  4. Place the chicken on the bottom rack of the oven. Reduce heat to 400F. Cook chicken for 1.5 hours, or until a meat thermometer reads 155-165F. Now cook your veggies while that is going. (When the chicken is finished, take it out of the oven, put on a cutting board and cover with tin foil and tea towel. Let sit for 15min before cutting open. This keeps the chicken from drying out)
  5. Fill a large stock pot with filtered water, and season with salt. Add your potatoes. Bring them to boil. Right before they finish add the carrots and cook for 2 min. rinse veg with cool water and drain. Add veg back to pan, toss in your garlic bulb, onion, evenly coat with EVOO, salt + pepper to taste, add oregano as desired. Put on a large baking sheet, take some juices from the roast and cover the veg with. Bake for 20-40 min, until golden. ( If they aren't browning, turn up the oven to 425F just keep an eye so they don't burn).
  6. Carve your chicken, serve with chicken, and salsa verde. PRO TIP: Make a gravy with chicken juices, or pour juices over chicken right before serving.

Salsa Verde Directions:

  1. In a medium size bowl, put all your ingredients except the oil. Slowly drizzle the oil in, and whisk with a fork as you drizzle. Whisk everything together, and set aside until serving. Taste, if it needs more acid or EVOO. Add in small increments to your preference, if desired. Serve with chicken + veg. Store in the fridge for 2-3 days.

POLENTA + OLIVE OIL CAKE WITH SUGARED STRAWBERRIES | RECIPE | GLUTEN + DAIRY FREE

Hey Dear friends, 

It's been quite the stressful week with the election. How are you holding up? 

I have to admit I've been quite up and down, but staying off constant checks of social media and news has helped me stay grounded. I mean... although I've been refreshing my page for election updates for a solid hour, but when the needles still hadn't turned I decided THAT it was probably time to go back to being sensible. Mayne to bake out my control instead. 

I'm excited to share with you that I developed a few recipes for Hayden Flour mills, they are a local flour company here in Arizona, specializing in their ancient grain methods. They have some unique flours with a solid bite to them. My favorite is the polenta flour. Which baking in a cake with olive oil has all the rustic Italian flavors I'm drawn too, making it feel oh so comforting in this stressful time we are in. Strawberries are a bit out of season now, but you could simply swap for a Jam on top, or sugar soaked blackberries. 

I hope you are well friends, remember to take deep breaths, eat ALL the cake, and get some extra rest. Cheers until next time, xo

Nicole 

POLENTA + OLIVE OIL CAKE WITH SUGARED STRAWBERRIES

MAKES TWO 9-INCH CAKES

INGREDIENTS:

  • 1 cup olive oil
  • ¾ cup coconut milk, plus ½ Tbsp ACV mixed in
  • 1 ½ Tbsp Vanilla
  • 1 ½ cups granulated sugar
  • Zest of 2 lemons over the mixing bowl
  • 2 tsp fresh grated ginger over mixing bowl
  • 6 large eggs
  • 1 ⅔ cup polenta flour
  • 4 ½ cup almond flour
  • 2 ½ tsp baking powder
  • ¾ tsp fine kosher sea salt
  • Powdered sugar for dusting

For topping:

  • 32 ounces strawberries, cleaned cubed
  • 2 Tbsp granulated sugar
  • Whipped cream

METHOD:

CAKE:

1.Preheat oven to 350 F. Coat two 9inch cake pans with nonstick spray. fit the bottom of the cake pans with parchment paper. Set aside.

2.In a stand mixer with paddle attachment, beat the olive oil, coconut milk mixture, sugar, lemon zest, grated ginger and vanilla until creamy. (about 2-3 min). Scrape down the sides as needed. Add in your eggs one by one beating in between. Be sure not to over mix. You'll know it's done when the batter has fully incorporated the eggs.

3.While that's going in a separate bowl whisk all your dry ingredients. Add the wet ingredients to the dry and whisk together. Pour the batter into the pans distributing evenly. Give the pans a giggle to set. 4.Put the pans side by side on the lowest rack in the oven and bake for 30-35 min, until golden. Place the cakes on a cooling rack for 10 min in the pans. Gently remove and continue to cool on the racks. Dust with powdered sugar, serve with whipped cream and soaked strawberries. ( see below)

TIP : (TOPPING) For a richer flavor the Strawberries can be done the night before. Add your sugar to strawberries and let soak for 20 min-1 hour. Serve with cake.

polenta cake recipe



ZUCCHINI BREAD RECIPE | GLUTEN FREE + DAIRY FREE | FALL BAKING RECIPES

Hey dear friends,

I've been putting off writing to you for sometime. I felt my voice needed to listen for a while. So let's start again. How are you friends?

Surrender seems to be the "new normal". Surrender to chaos, to the unknown, to the illusion that there was ever a sense of control. It's been a season of loss and grief. Of loved ones around me gone, of the ones I've never met like Breonna Taylor and George Floyd gone too. To the many hundreds of thousands touched by the ever growing Pandemic, gone. I have no wise words to give, but I'm with you friends. 

Part of our everyday chaos is the work from-home distance learning juggle. I have no idea how our teachers do this? Still in awe of them. Some Days go great. Other days a total shit show. The house is always full of messes at every corner. Once again, I've uploaded the Math test to the Literature section. Or forgotten to upload the homework completely! Each time I kick and scream right after knowing the teacher wants me to "get it together". To just upload homework to the proper "google classroom file". I ask for his forgiveness once again, because I know I messed that one up, not the kids.

When it comes to cooking, things have been far from picturesque. Life is FULL, there are days we have dominos pizza. Or I miss that farmers market run. What I have discovered is double batch baking, bulk soups, stews and stocks. They get us through the weekly lunches and dinners. I find it therapeutic to repeatedly CHOP and mirepoix. Over and over again. Bringing any rage from the current state of affairs to that cutting board, at least I can control that! Try it, it really helps. 

This Zucchini bread has charm, if you add chopped chocolate you have a sweetness for breakfast. If you're into walnuts, adding those gives the bread a real bite with a hint of savor. Making two loaves, you are WINNING at LIFE. Or better yet, freeze one for next week, and give it to your neighbors. 

Whatever you choose, let's get baking. 

PPS Tell me if you make this bread. I'd really like to hear from you. xo

ZUCCHINI BREAD

GF ZUCCHINI BREAD makes 2 loaves cook time 45-55 min

INGREDIENTS:

  • 2 8-x4 in loaf pans
  • 1 ½ POUNDS (3 medium zucchini) UNPEELED + GRATED ON BOX GRATER. SQUEEZED + DRAINED OF WATER.
  • 3 ½ CUPS ( 447 g) GF ALL PURPOSE FLOUR ( I used KING AURTHOR BLUE BAG)
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • ½ tsp fresh ground ginger
  • 2 tsp kosher salt
  • 1 tsp baking soda
  • 1 ¼ tsp baking powder
  • ¾ cup (165 g) packed dark brown coconut sugar
  • ¾ CUP (151 g ) organic cane sugar
  • ½ CUP (118 ml ) GRAPESEED OIL
  • ¾ CUP (142 ml) EVOO
  • 4 large eggs
  • 2 tsp vanilla
  • turbinado sugar for dusting
  • 1-2 TBSP Pepita seeds for topping
  • Non- stick spray
  • Parchment Paper

DIRECTIONS:

  1. Preheat the oven to 350F degrees. Spray your loaf pans with non-stick spray and line with parchment paper.

  2. If you haven't already, prep Zucchini. Sprinkle a pinch of fine sea salt over the zucchini. Set aside in a bowl covered with a paper towel to release excess water. Whisk together your flour, soda, salt, spices and baking powder. Set aside.

  3. In another bowl, whisk together your sugars, oils, and vanilla. Add in the eggs, whisk one in at a time. Then whisk until all is incorporated, and no lumps are present.

  4. Drain out your Zucchini, squeeze as much excess water out of it as you can. Add zucchini to eggs/sugar mixture. Whisk until incorporated.

  5. Slowly add your dry ingredients to wet in fourths. Using a wooden spoon or spatula, incorporate the ingredients until fully combined and there are no dry areas. Be sure to scrape the bottom.

  6. Divide batter evenly into prepared baking pans, sprinkle with turbinado sugar and pepitas. Bake for 45-60min. rotating once. It's done when it's golden, and a toothpick comes out clean. Cool completely on cooling racks. Then wrap loaves in and plastic wrap and eat the next day for a deeper flavor.

ZUCCHINI BREAD
ZUCCHINI BREAD 7.jpg




ROASTED WILD HALIBUT, WITH VINE TOMATOES, GARLIC + BALSAMIC GLAZE I RECIPE GLUTEN FREE

Hey dear ones,

It’s been a min for sure! We just started school, its been going quite smooth, not to say there have been plenty of meltdowns from mom + dad. I had the pleasure to work with @annieshomegrown + thefeedfeed to create a recipe for you. We’ve been big on EASY simple summer food these days. Because with school now in session, the last thing I want to do is SLAVE all day in the kitchen. Even, as much as I love cooking. My go to obsession is roasting my fish in staples like, mayo, gluten free tamari and of course, white wine. This recipe I used, a bit of the Annie’s dressing, pats of butter and BIG splashes of white wine. I hope you enjoy it as much as we did, LET me know if you make it!

Happy cooking friends xo

feed feed recipe
FEED FEED 4.jpg

Roasted wild Halibut, with vine tomatoes, garlic and balsamic glaze. RECIPE:

  • Ingredients:
  • 2.5 -3.5 halibut fillet | cleaned,and deboned. Patted dry with paper towels.
  • 2 16oz bags of mini mixed potatoes | Scrubbed and left whole
  • 1 8oz bottle of Annie's organic Balsamic dressing
  • 1 head of garlic | Divided, 2 cloves thinly sliced + 4 cloves left whole with peel on
  • ¼ cup dry white wine
  • 2 pats of butter
  • 4 small tomatoes on vine | rinsed
  • 1 bunch fresh parsley | rinsed finely chopped
  • 1 bottle of everyday cooking olive oil | Divided 2-4 TBSP for potatoes
  • Kosher sea salt | Divided 1 TBSP, 1 TSP and to taste

  • Fresh ground pepper to taste

  • Other items needed: tin foil, large sheet pans, large stock pot, parchment paper.

DIRECTIONS:

  1. Preheat the oven to 400F. Place fish into a large deep dish, coat fish with 1 TBSP salt top to bottom. Let sit for 10 min. Add fresh ground pepper and fully coat fish with ½ bottle Annie's balsamic dressing. Marinate for 15 more min. (tip: set timer)

  2. Prep two large sheet pans with parchment paper. Add potatoes to a large pot of salted water, and bring to boil. Cook for 10-12 min until soft. Rinse with cool water, drain. Toss potatoes in 2 TBSP of olive oil. If they look dry, add more olive oil a little at a time until evenly coated. Salt and pepper to taste. Place potatoes on the baking sheet with 4 garlic cloves, bake for 20-25 min until golden. Set aside.

  3. Take your prepped fish, and place on the baking sheet. Over the fish, smash the butter, sprinkle the sliced garlic, and add ¼ cup wine. Place the tomatoes next to the fish. Season your tomatoes with 1 tsp olive oil, salt pepper, and 1 tsp of Annie's dressing. Seal tray with tin foil. Bake for 20 min. Remove foil and bake for another 10-15 min until the fish is flaky with a touch of a fork.

  4. Rest fish, and finish your potatoes. Peel the garlic, smash with a fork, and spread all over the roasted potatoes. Season with 1-2 tablespoons of parsley. Mix well. For extra flavor, take your cooked fish juice and pour directly over the potatoes. Serve with halibut, and tomatoes. Enjoy.

roast halibut recipe

THIS IS A SPONSORED POST | ALL CONTENT + RECIPE BY NICOLE LEE

AVOCADO TOAST WITH RADISH, CILANTRO + LIME | GLUTEN FREE | ARIZONA FOOD PHOTOGRAPHER Nicole Lee

Hello Friends, 

I’m tattling on myself to you that, we’ve had domino's pizza night one to many times these last 6 weeks. I know no big deal, BUT when it comes to home cooked meals I pride myself on them. I’m still learning the art of FOOD is FOOD, and enjoy that vs lets beat ourselves up for eating take out. Also, when you have sports that fill up six days of our week, sometimes take out is the “easiest” thing.

This year, I made a little promise to myself that I would get better at meal prep during these sports seasons. My weakness is I’m not a huge fan of the insta pot, or sitting there on a Sunday chopping all the veg for the week, or obsessively planning a meal list. Instead, I like to stock my cabinets and fridge with items I know I can whip up quickly. For instance, having a hardy sourdough bread on hand, fresh veggies, canned beans, tomatoes and even a pre-canned tomato sauce. Another thing I love is big batch cooking, which would be doubling or even tripling a recipe, that I can freeze or we eat later in the week. 

I’m still learning this whole kids in sports “juggle”, so we’ve got those “not so perfect” meal weeks in there and that's okay too!

When nights get late and I don’t order takeout, we’ll have “snack dinner” which includes, some sort of hummus and veg. Avocado toast, maybe even through a fried egg on top for good measure. It's simple and easy when you get home at 7:30 at night, feel me? 

Now, let's make some toast. 

Cheers friends,

Nicole 

Yet Another “AVOCADO TOAST” with radish, cilantro, lime and garlic (if you dare) RECIPE**

Ingredients :

  • 1 loaf of your favorite bread
  • 4 ripe enough avocados
  • 1 bunch of cilantro
  • 2 limes
  • 1 bunch baby radish
  • 1 bunch of watermelon radish
  • 1 tablespoon MCT OIL
  • Good quality Extra Virgin Olive oil for toast ( as needed)
  • Kosher Salt
  • Crushed red Pepper flakes
  • Pepper

Other items you’ll need: Large bowl to mash avocados, fork, toaster or oven.

DIRECTIONS:

  1. With a chef knife slice your avocado in half, stab the middle of the pit of the avocado with your knife and slowly twist the pit, it should come right out. With a spoon, spoon out both sides of the avocado into your bowl. Repeat this step with all of your avocados. Slice and squeeze 1 half of lime into your bowl. Add the MCT oil. Mix around a bit. Roughly chop your cilantro, excluding the stems, add about 2 tablespoons to your bowl. Set aside rest in case you’d like it.
  2. Thinly slice your garlic clove. Add to the bowl. Then with your fork mash your avocado mixture, add the salt and pepper to taste. This is the part where you can get creative, if you like more lime add it, or cilantro, even the garlic. Just be sure to taste before adding each ingredient.
  3. Prepare your radish, clean and remove the leaves. Which if you’d like to keep them wash and chop them to add to your toast later. Thinly slice both the red radish and watermelon.
  4. Make your toast. I like to heat the oven to 400 degrees and put all the toast on a large sheet pan, or you can toast using a toaster.
  5. When toast finishes, spread an even amount of olive oil all over the toasts. Then a good helping of your avocado mixture. Top with radish and a pinch of salt, and sprinkle of EVOO if desired.
  6. Enjoy.