Archive | FOOD

An Easy Persimmon Tart For The Holidays

 


 

Holiday baking is a tradition for my family, and this easy persimmon tart is a family favorite for the holidays. Ever since I was little, I can remember my grandmother always baking up delicious treats for us to munch on for Christmas. The yummy treats don’t stop on my side of the family. Also, my mother in law loves to bake for Christmas. She will spend days before baking all day, so there is a bounty of desserts to pick from. She is one of those ladies that will gift a whole plate of assorted desserts to her friends.

One of the items she loves baking with is persimmons. Ripe Fuyu persimmons are like ripe nectarines or pears, firm but yield to gentle pressure, and oh so good. This easy persimmon tart uses both the firm and ripe Fuyu persimmons. It is made out of December’s seasonal produce of pecans, persimmons, pomegranates, and holiday spices and this combination just screams Christmas. Furthermore, this tart is so easy to make, plus you can make it days before which is a win in my book. If you are a dessert gift giver for the holidays, I highly recommend gifting this tart, an alternative to the assorted cookie platter. 

And, it’s dairy free :)

Photos by Alyssa Onaka Photography

I N G R E D I E N T S
3 cups pecans

D I R E C T I O N S
Lightly grease a tart pan with coconut oil or line with parchment paper. Blend 3 cups pecans and dates in a food processor until finely ground, about 1 minute. Pour agave nectar over nut mixture and process until fully incorporated, about 30 seconds. Press nut mixture evenly into tart pan. And freeze crust for about 20 minutes to set.

Peel and pit persimmons, then puree in food processor with chopped pecans and cinnamon until smooth. Taste, add agave nectar if you like it sweeter. Pour over crust and smooth out. Finally, garnish with firm sliced persimmons and pomegranate seeds. Freeze to set. Cover and freeze if serving later. 

 

xx

Abby

 

 

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By on December 6, 2017 in CHRISTMAS, DESSERT, EATS

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Fig and Goat Cheese Crostini

It seems that there is a festival every weekend here in my new town of Sacramento. I don’t know what is better, summer or fall festivals? Both seasons are great times for produce! What I love about the festivals here compared to ones in the Bay Area, is that there is an abundance of craft breweries, wineries, local farms, and all these make for great food and cocktails. 

When I think of fall, one of the veggies that I love to use in the kitchen is figs. Park Winters is a bed and breakfast located in Winters, California that was holding their first Fig Jam Festival. Are you figging kidding me!? Imagine dancing to live bluegrass music, relaxing with family and friends, eating amazing fig-centric food and drinking fig-infused beverages. I’m going to be checking out this fig jam next year. 

Park Winters makes their own fig jam, along with many other jams at their farm. They make a to die for fall appetizer using their fresh figs and of course the fig jam. 

FIG & GOAT CHEESE CROSTINI

I N G R E D I E N T S

one small baguette, cut on the diagonal into 24 slices
three tablespoons olive oil
5 ounces goat cheese
1/3 cup Park Winters fig jam
24 basil leaves (if leaves are large, tear in half)
six fresh figs, quartered (we used Black Mission, but any varietal will do)
Olive oil for finish
Salt & pepper to taste

D I R E C T I O N S

Heat broiler. Brush both sides of baguette slices with oil; place on a rimmed baking sheet. Broil until golden, 1 to 2 minutes per side; set toasts aside.

Dividing evenly, spread each toast with goat cheese, and top with fig jam. Place one basil leaf, and one fig quarter on top.

Drizzle with olive oil, season with salt and pepper.

Happy Figging Friday!

xx

Abby

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By on October 27, 2017 in BEIJOS DOES SACRAMENTO, BEIJOS EATS, EATS, FOOD, RECIPES

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Farmer’s Market Bowl


With all the fresh bounty of produce, harvest festivals, and farmers markets every day here, there are endless choices of yumminess to create. I love this time of the year, I feel this is the best time for veggies.  I recently discovered a hidden gem of a restaurant called Farmhaus. It is located in Granite Bay on Auburn Folsom Rd. You really have to look for it, or you will miss it with a blink of an eye. I had their farmers market bowl and well…  it was so delish, I had to try to recreate it. A farmers market bowl is basically what you think it is. Lots of fresh produce, protein if you so desire, and a grain. This is such an easy dish, anyone can do it!

Photos by Candiss Koenitzer


I N G R E D I E N T S 

grilled chicken 
black beans 
1 cup cooked brown rice 
fresh grilled corn
 shaved cabbage
quartered grape tomatoes 
thinly sliced watermelon radish
 sliced bell pepper
sliced or whole black olive
cilantro 
sliced avocado
quartered lime
chipotle sauce

D I R E C T I O N S

In a bowl, layer your ingredients. Start with brown rice on the bottom. Next up, the thinly sliced cabbage. I like to squeeze some fresh lime juice on top of the cabbage and salt and pepper it up before adding the next ingredients. and then the remaining produce. Place the sliced avocado on top and squeeze fresh lime juice on top to your desired taste. I did about two-quarters of the lime. Finally, drizzle the chipotle sauce on top. Garnish with the cilantro, and enjoy! 

And doesn’t it feel good to be eating something that is good for you and yummy! I like to chow down on these at least 3 times a week. 

xx

Abby

 

 

 

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By on October 12, 2017 in BEIJOS EATS, FALL SALADS, FOOD

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Fresh Grilled Peach Burrata Salad

 



F R E S H  G R I L L E D  P E A C H  B U R R A T A  S A L A D

Remember those juicy peaches from Tony’s Fruit Stand from Monday’s post? Well, I couldn’t let summer go with out a little-grilled fruit action, and peaches are the perfect fruit to grill! Trust me, once you have had a grilled peach or any fruit for that matter, you will never go back. You are seriously missing out! Grilling fruit brings out the sweetness even more and the caramelization on the outside. Soo good! And burrata? Well, it’s only the best cheese in the world! The sweetness of the peaches with savory burrata makes for a killer combination, and adding in procusitto, gives it that salty punch to make one flavor-packed summer salad. And it wouldn’t be right if I didn’t add in some unusual subjects into my salad game. 

The fam and I spent our last week of summer in one of our favorite places. Tahoe. Need I say more? My husband has been going to Tahoe since he was little. His family has a place that is in the same complex of some of his dearest friends that he met while young and free loose on the Tahoe shores. I’m sure you can only imagine the stories I get to hear. ;) Now as adults, we get to spend time with those close friends and have our kids grow up doing the same thing as him. I tried this recipe on them last week, and it was a keeper! I highly recommend having this grilled salad with close friends, wine in hand, and on the beach at sunset. That is what summer nights are all about! 

Photography by Candiss Koenitzer

 

D I R E C T I O N S

Preheat grill to medium high heat. Spray grill to prevent sticking. Grill peaches until grill marks and caramelization are achieved. Set aside to cool. Now, you could serve this as a warm salad, but I’m not a fan of warm soggy micro greens. I sometimes will even put the peaches in the freezer for a faster chill down, especially if its really outside.

 Once cooled, arrange grilled peaches, burrata, red onion, and prosciutto in alternating layers.

Once cooled, arrange grilled peaches, burrata, red onion, and prosciutto in alternating layers. You can omit the red onion if your not a fan, or even grill those as well for a less pungent taste.

Sprinkle the arugula micro greens generously on top.

A final touch, lightly sprinkle himalayan pink salt and lavender. If you do use the lavender, use the kind from the grocery store to insure it is edible. Add some aged balsamic vinegar for that extra touch and flavor right before serving!

xx

Abby

 

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By on August 18, 2017 in BEIJOS EATS, EATS, FOOD, RECIPES, SALADS

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Back to School Lunches and Meal Planning with Pottery Barn Kids

When it comes to packing my son’s lunch for school I must admit, I have a hard time.  Maybe it’s because he’s so picky that I just want to make sure the actually eats something.  The boy probably only eats 4-5 things and it drives my husband and I crazy!  Or maybe, and this isn’t easy to admit, it’s out of convenience for me to make it easy.  But I rarely get creative or try new things.  Bad Mommy… I’m in a rut.  But that is about to change!!!  

I recently had the pleasure of meeting Andrea Howe of Howe We Live and discovered her Instagram feed full of tons of inspiration when packing your kid’s lunch.  Andrea is real about the struggles of having your kid’s eat healthy and I like that.  I know it’s not going to happen over night and I also know that I don’t want to be super rigid, everyone deserves a little treat here and there in my opinion!  Even the kiddos!  I mean life isn’t worth living without some ice cream every once and a while, right?!

With the guidance of Andrea and the help of Pottery Barn Kids I created a few easy and healthy lunch options!  I’m so excited to have Court start taking these to school.  He’ll be eating healthier and with more variety which is my main goal!  Keep scrolling to see these bad boys that I put together, hopefully they will inspire or help you!  Plus, Andrea answers a few key questions for us about meal planning and offers tons of great advice on how to make it easy!!

Photos by Alison Bernier


Tell us a little bit about you and your family…

I’m a mom of 3 1 girl and 2 boys ranging in age from 4-12, and a pet mom to 2 cats and a dog. My husband and I are both born and raised in Southern California, and we’ve been married for almost 19 years. I used to work in the fashion industry but now stay home with my kids while also working as an Executive Director at Beautycounter. We own our own IT business as well, so between being business owners and raising all these kids, we are quite busy. 

How did you start making these creative and healthy lunches for your kids? 

Both of my older 2 children are on the shy side, so buying lunches never appealed to them. Since I was going to have a long future of making lunches, I figured I may as well make them fun and healthy, but also simple. I purchased bento style lunch boxes for them and I was off! I found the different compartments inspired me to craft a lunch that would be enjoyable for them to eat while also being healthy and balanced.

What advice do you have for that mom in a rut with her child that won’t eat healthy or try new things, aka, me, haha… 

Stay calm but firm. Kids can be tough and stubborn, so it can feel so much easier to just give in. But I try to set a balance of respecting their wants by also doing my job as a parent and making sure they eat as healthy as possible. Often times this involves negotiations, like “You can have more of x but you have to finish y first” or can also mean your kids eat a lot of the same foods. That’s okay, as long as they’re eating somewhat balanced over the course of the day. I learned early on that the bigger deal I made of what my kids were or weren’t eating, the more stressful it became for everyone. So now, I make sure they understand how important it is to eat balanced and healthy (younger ones may not totally get it now but they will for sure understand as they get older), and always keep trying to get them to explore new foods.

I find it hard to get my child to try vegetables, how do you incorporate them in lunches? 

There aren’t a ton of fresh veggies my kids like, so they eat a lot of the same veggies over and over again, day after day, and that’s okay with me. For dinner we expand our options with other cooked veggies, but at lunch it’s usually a daily rotation of celery, carrots and sugar snap peas. I think we often compare our kids to others and feel like they all need to be eating and doing the same things. That creates too much stress for everyone, including you!

What are your favorite ways to add protein in the mix for lunch? 

Lunch meats of course are always a quick and easy way to make sure they get protein. I also love packing yogurt and they can make their own parfaits. Shredded, cheese and chicken along with tortillas allow them to make little tacos, a rice cake with some sort of nut butter with some chia seeds or hemp seeds sprinkled on top is also fun.

You told me that you always include a “special treat” in your lunches, tell us why you think that’s important…

Oh my kids love their special little treat each day and always have input on what I’ll put in there for the day. They look forward to it and it’s just an added little bonus for them in the middle of a long day. I do a small amount of jelly beans (I love the dye free ones from Trader Joe’s), a Justin’s mini peanut butter cup (if the school is not nut free), or even just a simple piece of dark chocolate or a single cookie. It’s definitely not necessary for nutrition’s sake, it’s more for their own mental health haha! We know how nice it is to enjoy a piece of chocolate in the middle of or at the end of a long day; well kids do too!

You have kids ranging in age from Elementary school to Middle school, do you have to vary what you put in their lunches?  Do they evolve or grow out of things?  How do you accommodate all three taste buds? 

They all get the same basics; protein, a crunchy carb snack of some sort (crackers or a few chips), a fruit and a veggie. The most I’ll usually do for my own sanity is adjust the protein. For instance my middle son doesn’t like sliced turkey sandwich meat, but the other 2 do. So I’ll give him roast beef or salami, and the other 2 turkey, but they all get the same of everything else. Quantities adjust somewhat as well; my youngest has a smaller style bento box than my older 2, but overall they get very similar lunches. It makes everyone’s life a lot easier. 

One other thing I’ll add is that continually teaching them how to feed themselves healthy is so important. Talk to them on a regular basis about why they need to eat balanced, and of course how. This will empower them and eventually, as my older kids do now, they’ll be able to pack their own lunch for themselves and do just a good as job as I do!

Thank you so much Andrea!!!  Such great info!


Now I took on the challenge of creating some lunches of my own… I was pretty proud of myself because this is not my forte… I did all of my grocery shopping at Sprouts, I love their healthy options that don’t break the bank!

 

 

Here are some of the lunches I put together! 

First I did these banana wraps with a whole wheat tortilla and peanut butter.  You could use almond butter, sunflower butter whatever your little heart desires.  I threw in an organic yogurt, some cherry tomatoes and a yummy coconut oil popcorn.

Going a little Mediterranean on this one… I did some salami, cheese and pita bread here with some grapes and raspberries on the side.  I love how Andrea encourages us to have treats for the kids, so I added these Simple Mills Double Chocolate Cookies.  

So… Remember how I said Court eats 4-5 things?  Well Peanut Butter and Jelly sandwiches are one of them!  Realistically for me, they will be in his lunch.  To compliment his favorite sandwich I added persian cucumber and apples slices.  For his treat, chocolate covered sunflower seeds!  Which he liked… So let’s up that list to 5-6 things :)

Turkey rolls are a great way to add protein to your kid’s lunch.  I have put them in Court’s lunch and his teacher tells me he actually eats them when I do, who knew?!  My friend Melody from Life on Loma got me into the Simple Mills Cheese Crackers, which are all natural.  They are a great option instead of the over processed stuff.  Then some carrots and berries complete this nutritious lunch!

Last up I did a little rice bowl!  This one was the easiest, because I used leftovers!  We had chicken and rice the night before so I mixed that with some black beans and avocado for a yummy main dish.  Added some orange slices, pita chips and for that special treat?! Sprout’s version of M&M’s, because YOLO!


How cute are these two with their new lunch boxes?!  So ready for the big school year!!  The lovely Olivia had a great review for her new rainbow lunch box… “This is the best lunch box ever. It even has a zipper pocket for my fork and my napkin. Penny (her little sister) can have my old unicorn one now. ”  Spoken like a true big sister!!


You can shop all of my Pottery Barn Kid’s lunch essentials below!

Good luck to all the littles going back to school!  I hope everyone has the best year yet!

xx

Jacquelyn

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By on August 11, 2017 in BEIJINHOS, FOOD, KIDS

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