Archive | RECIPES

Making Spring Buddha Bowls

I think we say this every year, but where does the time go?!? I swear Jacquelyn, and I were just scheming ideas for our spring to do list, and today we are checking off our last final spring item with our buddha bowls. But don’t fret, summer is among us, and this summer’s to-do list is a goody! Summer is my favorite season… I think most of you feel the same way. How could you not, it’s filled with sunshine, al fresco dinners, maybe a vacay or two, and most of all making fun memories with your little ones.

Cooking with this season’s freshest bounty is always a must. I love to make dinner on spring and summer nights and eat outside with my family. It is what puts the biggest smile on my face! The best nights are when I can get one or both kids to help me cook dinner. I have some of the best memories cooking with my family when I was younger, and I hope I can instill that into my two kids. It requires time, a lot of patience, and some extra clean-up, but well worth the effort. 

These bonding memories not only teach them about what it is in season, but also creates an opportunity to discuss the senses (taste, sight, smell, touch), boosts self-esteem, and encourages creativity which I love. All I can say is that I’m doing something right cause my kids eat more vegetables than my husband and myself combined. One of our favorite things to make is buddha bowls or hippie bowls. Also, these bowls allow each of us to put in our favorite ingredients. This is my take on a spring Buddha bowl. 

What the heck is a buddha bowl some of you might ask?

A buddha bowl or hippie bowl is a vegetarian bowl that is packed so full that it has a rounded “belly” appearance on the top much like the belly of a Buddha. While there are a lot of variations of these bowls, they usually incorporate a starch, vegetable protein, raw and cooked vegetables along with some fruit, nuts or seeds, and a dressing. It’s really up to you! And who wouldn’t love that? 

Abby’s Spring Buddha Bowl

Ingredients

Brown Rice
Asparagus (broiled or grilled)
Grilled Zucchini
Radishes (variety)
Blueberries
Cucumbers
Avacado
Purple potatoes (I roasted with salt + pepper and then mashed with a fork)
Chia seeds
Micro Greens (I like spicy arugula micro greens)
Heirloom cherry tomatoes (roasted)
Arugula

Directions

Layer arugula on the bottom of your bowl. And I sometimes will toss the bottom layer of arugula with some dressing before putting in the bowl. Then layer with brown rice. Then simply pile together your ingredients next to each other. Lastly, drizzle the citrus vinaigrette, and serve immediately. So, there are no rules to Buddha bowls, it’s all about healthy options all in one place, cooked or not cooked. Totally up to you, which is fun especially for the kids. As a result, it gets them to eat their veggies. Or so we hope! 

Citrus Vinaigrette

Ingredients

Makes 1 1/2 cups

One small shallot, finely chopped
¾ cup olive oil
¼ cup Champagne vinegar or white wine vinegar
Three tablespoons fresh lemon juice
Two tablespoons fresh orange juice
¼ teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper

Directions

Combine first six ingredients in a small jar; season vinaigrette to taste with salt and pepper. Finally, shake to blend and pour onto your bowls. 

Can be made up to 1 week ahead, and kept chilled.

Watch out for sneaky little hands!

 xx

Abby

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By on May 24, 2017 in EATS, FOOD, RECIPES, SALADS, SPRING, TO DO LIST

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Citrus & Coconut Panna Cotta

We are feeling fruity here this week! Yesterday, you saw our challenge on wearing citrus colors, right? See it here if you missed out. Today, we are consuming our citrus, the best way we know how.. dessert! You might have seen this yummy citrus dessert make a cameo in our Easter brunch earlier this year. Chef Molly, from Organicopa, made these delicious little ladies, and I couldn’t get enough! Of course, I had to sneak a taste after and make sure it was perfect for you. Let me tell you; it is probably one of the best desserts that I have ever had. I’m not a huge dessert fan, so you know when I say it’s good… you need to try it! The fresh taste of the grapefruit joined with the homemade coconut cashew granola will just send you right to citrus heaven. This is one dessert that you can eat at any meal, and not feel bad about it. 

Photos by Erin Milnik

Recipe by Now, Forager

Citrus & Coconut Panna Cotta with Coconut Cashew Granola

Makes 6 Panna Cottas

Grapefruit Gelée

1/2  silver gelatin sheet 
2 1/2 oz freshly squeezed grapefruit juice, about 1/2 large grapefruit
Two tsp sugar

Set six small glasses onto a baking sheet lined with a Silpat or other slip-resistant liner to prevent glasses from sliding. Set aside until ready to use.

Bloom the gelatin sheet in a bowl of very cold water (enough to completely submerge the gelatin, at least eight oz/227g). Set aside for 5-10 minutes or until gelatin is soft and flexible to the touch. Gently squeeze out water from gelatin right before adding it to a warm liquid. 

Meanwhile, in a small pot, bring the grapefruit juice and sugar to a simmer. Remove from heat and add softened gelatin. Whisk to combine until gelatin has dissolved into the warm liquid. Pour 1 Tbsp of mixture into each glass and then transfer baking sheet to the refrigerator. Chill grapefruit gelée until set, at least 1 hour. 

Coconut Panna Cotta

2 oz  unsweetened shredded coconut flakes
8 oz unsweetened coconut milk 
8 oz heavy cream
1 oz sugar
1/2  vanilla bean, split and seeds scraped
1 1/2  silver gelatin sheets (160 bloom)

Preheat the oven to 350F. Spread out shredded coconut onto a small baking sheet. Place into the oven to toast until deeply golden, about 10-13 minutes. Stir occasionally during baking to ensure even toasting. 

Meanwhile, combine coconut milk (be sure to thoroughly combine the thick coconut cream and milk), heavy cream, sugar, and vanilla bean seeds with scraped pod in a medium sized saucepan. Set over medium-high heat and bring to a simmer. Remove from heat and add in toasted coconut. Cover with a lid and allow to steep for 10 minutes.

Meanwhile, bloom the gelatin sheets in a bowl of very cold water (enough to completely submerge the gelatin, at least 8 oz). Set aside for 5-10 minutes or until gelatin is soft and flexible to the touch. Gently squeeze out water from gelatin right before adding it to a warm liquid. 

Using a fine-mesh strainer, strain steeped coconut mixture into a clean saucepan. Place over medium heat and heat just until warm to the touch, about 1-2 minutes (not simmering and not hot). Remove from heat and whisk in softened gelatin until dissolved. Transfer warm coconut panna cotta to a container with a pourable spout for easier pouring, such as a large liquid measuring cup.

Remove grapefruit gelée glasses from the refrigerator and evenly distribute coconut panna cotta into each glass (about two oz/57g). Carefully, transfer filled glasses back to the fridge to chill until completely set, at least 2 hours. Once set, cover each glass with plastic wrap until ready to serve. Stored panna cottas will keep for up to four days.

Coconut Cashew Granola

2 oz old-fashioned rolled oats
1 oz unsalted cashews, roughly chopped
1/2 oz sliced almonds
1/2 oz unsalted pistachios
1/2 oz unsweetened shredded coconut flakes
1 oz light brown sugar
1/2 oz all-purpose flour
1/4 tsp  sea salt or kosher salt
2 Tbsp unsalted butter
2 Tbsp maple syrup

Preheat oven to 300F (150C). Line a baking sheet with parchment paper or a Silpat.

In a bowl, combine oats, cashews, almonds, pistachios, coconut flakes, brown sugar, flour, and salt. In a small pot, over medium heat, melt together butter and maple syrup. Pour over the oat mixture and stir until thoroughly combined.

Spread out granola onto prepared baking sheet and bake for 30 minutes, stirring lightly halfway through. Remove granola from oven and let cool completely before using. Store granola in an airtight container, at room temperature, for up to three weeks.

Citrus & Coconut Panna Cotta with Coconut Cashew Granola Assembly

One fresh grapefruit supremed (segmented)
One fresh orange supremed (segmented)
Six chilled coconut panna cottas
Coconut Cashew Granola

To supreme (how-to video tutorial here), place the grapefruit on a clean cutting board. Using a sharp knife, trim off the bottom and top (you want to see the grapefruit flesh peeking out). Rest the grapefruit, cut side up. Next, carefully slice the rounded sides lengthwise by placing the knife blade between the peel and the flesh. Follow the contour of the grapefruit to guide you. Once all the skin has been removed, carefully cut off any white pith that remains (it’s very bitter). At this point, the whole flesh of the grapefruit should be exposed.

To cut a grapefruit segment, place the knife blade between one of the membranes and the flesh. Cut until you reach the center of the fruit. Repeat the slice on the other side of the segment. Slide out the finished segment using the knife blade. Repeat until all the segments have been cut. Repeat the process with the orange. Squeeze out the juice from the empty membranes into an airtight container. Store leftover fruit segments, in their juices, in the refrigerator for up to three days.  

Top each panna cotta with a handful of granola, two segments of grapefruit, and two segments of oranges. Sprinkle on any additional garnishes if desired, such as crunchy white chocolate pearls or chopped dried fruits.

Serve immediately and enjoy!

xx

Abby

 

 

 

 

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By on May 16, 2017 in EATS, FOOD, RECIPES

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Spring Asparagus, Artichoke, and Arugula Salad with Chive Vinaigrette

Hip! Hip! Hooray! It’s Fri-yay! Anyone else’s week need to be over? This weekend should be a goody! With Mother’s Day on Sunday and my birthday celebration tomorrow with a night away with the hubby at Cordavalle, our favorite hotel, I’m super excited! I haven’t done a salad in awhile on the blog, and I thought today would be a perfect day with Mother’s Day coming up! I’m sure most of you will have to prepare brunch, breakfast, and even dinner for those beautiful mamas. Keep on reading as we have you covered with this fresh spring bevy of vegetables. This salad is about my mama. She loves to make salads for every dinner. My dad and I have named her salads, “everything but the kitchen sink.” Anything she loves will go in these salads. None of it makes sense, but somehow it always tastes super yummy. I took a couple of spring vegetables like artichokes, asparagus, and peas that she loves to put in her salads to create this delicious spring salad recipe that just screamed Candy! That’s my mama’s name. Sounds kinda unusual but trust me with the sweet and tangy citrus along with the earthy vibes from the peas, artichokes, and arugula its a winner. 

Photos by Erin Milk

Spring Asparagus, Artichoke, and Arugula Salad with Chive Vinaigrette

Serving: 2-4

Ingredients

One small bunch of asparagus spears, woody ends trimmed, cut into pieces on the diagonal
1 cup  Jerusalem artichoke hearts, peeled and sliced
If you can’t find them, use fresh or frozen artichoke hearts
½ cup frozen or fresh petite peas
5 oz wild arugula
One ruby red grapefruit, peeled and sectioned
One white grapefruit, peeled and sectioned
 
Fresh Chive Vinaigrette
1/4 cup minced chives
The zest of half a lemon
2 Tablespoons freshly squeezed lemon juice
¼ teaspoon sea salt and freshly ground pepper to taste
2 Tablespoons extra-virgin olive oil

Instructions

Chive Vinaigrette
Combine all the ingredients in a small blender or food processor jar and blend until smooth and creamy.
 
Salad
Place the arugula leaves in a large serving bowl. Drizzle over half the dressing and toss until well combined. Bring a large saucepan of salted water to a boil. For the frozen artichokes, add and cook for 2 minutes. Add the asparagus and peas, and cook for another 2-3 minutes or until tender-crisp. Strain and place in an ice bath to stop the cooking and set the color. Drain when completely cool and season with salt and pepper. If you are using Jerusalem artichokes, peel and slice. Because Jerusalem Artichokes discolor quickly, peel and slice them just before serving. Add the seasoned blanched vegetable and the rest of the dressing and gently toss to combine. Add sectioned grapefruit on top and season with salt and pepper. Garnish with some chopped chives and serve immediately. 

Happy Friday! 

xx

Abby

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By on May 12, 2017 in EATS, FOOD, RECIPES, SALADS

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Hosting a Bright & Fun Bagel Brunch

We’re just over here living Spring to it’s fullest guys!  Remember our Spring list we are working on?  Well today I am checking off hosting a bright & fun brunch… with bagels!!!  I love any reason to entertain and with Spring in the air, that’s as good a reason as any.  And well, when you add in bagels, it’s all pretty good to me!!  I had so much fun teaming up with some amazing vendors to create this spread, and seriously wait till you see the spread of all the food!!!  These are the kind of shoots I will never say no to!  This shoot is also on Inspired By This today!!

My talented friend Kayla Adams (who is in Bali right now, and I’m SO jealous) let us use her beautiful home to shoot in.  She did all of the photography and the graphics/paper goods.  This girl is beyond talented!!  But first, let’s just start with her gorgeous kitchen that she let us invade… 

Photos by Kayla Adams

Love an invite that’s straight to the point.  Also love stuffing our faces and eating like we mean it, duh!  FYI, we take brunching really seriously…

But seriously, how amazing is Kayla’s home you guys?!  Love it, I’ll host a brunch here any time!  It was made extra pretty with florals by Rekindle Creative, I love the bright Spring poppies that add a pop to the table.

Another thing I love, a table that has food on it!  What can I say, I’m easy to please!  Something nice about having some of the food on the table is it makes things more communal  I love the idea of a table full of people talking and sharing food and just enjoying themselves.  The beautiful glassware is from our friend Lisa who owns Boheme Rentals and the plates are from Bash Party Goods.  I love the fun prints from Bash and the fact that they are paper and easy to clean, I would definitely say yes to that!

Here are some of our tips to hosting a Spring brunch…

1. Play with color – It’s Spring, flowers are blooming and color is bursting everywhere!  This is the time to have fun and get creative with color.  Forget neutrals, you can play with pops of color from the table to the flowers or even the food and drinks!
 
2. Use fresh seasonal ingredients – One of our favorite things about cooking during Spring and Summer are all of the delicious fruits and veggies that are in season.  Cooking for guests this time of year can be fun and festive by visiting your local Farmer’s Market to get inspiration.  Plus, guests will love the idea and appreciate the color and freshness of what you serve.
 
3. Bring in the outside – Like we said, the flowers are blooming and some of our favorites do so during Spring.  Especially with the super bloom happening right now in California, there are so many flowers right outside your door!  Make beautiful arrangements with seasonal florals, it doesn’t matter if you buy them at the store or pick them outside, just adding color and life to your table makes a statement.

How fun and easy is that place setting… And all that yummy food is just a short reach away….  More on all of that delicious food from Colette’s Catering if you scroll down a bit!

All the pretty flowers and all the pretty glassware…  Give them to me forever and ever!  Thank you Rekindle Creative and Boheme Rentals for bringing the pretty!!

So, about that spread…. Colette’s Catering really brought it you guys, this is real life!!!  I think my jaw actually hit the floor when I saw all of this yumminess!  And yes, that is bacon right there on the top, yup….

We asked Colette’s to do some delicious bagels for this brunch and they again, did not disappoint…

Lucky you they even included some of the recipes for these bad boys… You can thank us later ;)

Nueske Bacon

Bacon with maple syrup, chopped toasted pecans, black pepper / made in oven

Add onto bagel over a thin layer of whipped cream cheese

Under Pressure Bagel

1 Sous Vide egg cooked at 75 C for 15 minutes 

Add spinach, fresh cracked pepper, sliced heirloom tomatoes and prosciutto over a thin layer of fresh whipped cream

Beet Hummus

Hummus Ingredients – roasted beets , chick peas, cream cheese, salt, pepper, lemon, tahini and garlic… Puree in blender… 

Add roasted beets & strawberries as a topping 

Last but not least, you’ve gotta have some cocktails!!!  Colette’s did it again with these tasty treats, and I love how Kayla spiced it up with the signage!!
 
Now you have no reason to NOT host your own vibrant and colorful Spring brunch!!  So go get your hosting pants on and don’t forget to share your work by tagging #beijosspringtodolist or #beijosdoesspring!
Happy Brunching!!
xx
Jacquelyn

 

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By on April 27, 2017 in BRUNCH, EATS, ENTERTAINING, RECIPES, SPRING

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Blackberry Buttermilk Panna Cotta

It’s Friday and that means it’s the weekend and it’s time to TREAT YO’ SELF!!!!  I’ve got a delicious recipe to share that Mama Bettencourt (aka my mom) made for me a few weeks ago.  She’s always trying something new and this blackberry buttermilk panna cotta was a crowd pleaser.  My Mother in Law was visiting when she made this and ended up eating it for breakfast and dessert she liked it so much!  Lucky you, she is sharing the recipe with us and she says it’s easy…  Music to my ears!

Photos by Ariane Moshayedi

Ingredients

Panna Cotta

3 tablespoons cold water
.25 ounce unflavored gelatin 1 envelope
2 1/2 cups heavy cream
1/2 cup granulated sugar
3 strips lemon peel
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1 tablespoon fresh lemon juice

 Blackberry Sauce

12 ounces blackberries divided
3 tablespoons granulated sugar
1 tablespoon fresh lemon juice

Directions

Panna Cotta

Add cold water to a small bowl and sprinkle the gelatin over it. Stir to combine and let sit, the mixture will become rubbery.

While the gelatin sits, pour the heavy cream and sugar into a large saucepan, whisk together and cook over medium heat, stirring occasionally. Add in the lemon peels. As small bubbles begin to form here and there, remove from heat and add the salt, vanilla, and bloomed gelatin to the pan, stirring until gelatin has dissolved. Whisk in the buttermilk and lemon juice.

Strain through a sieve to remove the peel and any lumps. Pour into 8 small serving dishes or ramekins and allow to cool to room temperature. Once the mixture has cooled, cover with plastic wrap and chill in the fridge for at least 6 hours, preferrably overnight.

 

Blackberry Sauce

Add 6 ounce of blackberries, sugar, and lemon juice to a small saucepan and cook over medium heat for about 5 minutes, bringing to a low boil. Use a wooden spoon to help break down the berries into a seedy pulp.

Stir in the remaining berries and allow the mixture to cool to room temperature before spooning over the chilled panna cottas. Panna cottas can be served immediately or placed back in the fridge until ready to serve.

Now grab a spoon and go to town!!  The lemon flavor just puts this one over the top good!!  Enjoy!

xx

Jacquelyn

 

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By on April 21, 2017 in EATS, RECIPES

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