Sweet Peas and Saffron http://sweetpeasandsaffron.com Sat, 19 Jul 2014 14:56:04 +0000 en-US hourly 1 http://wordpress.org/?v=3.9.1 SMOKY SWEET POTATO HUMMUS http://sweetpeasandsaffron.com/2014/07/smoky-sweet-potato-hummus.html?utm_source=rss&utm_medium=rss&utm_campaign=smoky-sweet-potato-hummus http://sweetpeasandsaffron.com/2014/07/smoky-sweet-potato-hummus.html#comments Sat, 19 Jul 2014 14:54:14 +0000 http://sweetpeasandsaffron.com/?p=4498 Hummus is kicked up a notch with sweet potatoes, chipotle and lime.  Ready in 20 minutes, this is a healthy, protein-packed snack!

Smoky Sweet Potato Hummus- a protein-packed healthy snack that is ready in 20 minutes! sweetpeasandsaffron.com

I wish I were one of those people who loves shopping around for a deal.

Unfortunately I am the opposite…I just want to buy it…NOW!  I am the reason that Amazon 1-click purchasing exists.  Total impulse shopper here!

This week, I finally decided to buy a food processor.  {I know…I’m a food blogger without a food processor.  I also am currently blender-less…gasp!}

I nearly impulse-bought my new food processor at the grocery store, but Ben somehow convinced me to look around a bit first.  Well, THANK-YOU, Ben, because I found one for $45 less {which is basically 35% off} at Sears.  Who’d have thought?

So now, not only do I have hummus, but I can walk around bragging about what a deal I scored.  Bonus :)

Smoky Sweet Potato Hummus- a protein-packed healthy snack that is ready in 20 minutes! sweetpeasandsaffron.com

Smoky Sweet Potato Hummus- a protein-packed healthy snack that is ready in 20 minutes! sweetpeasandsaffron.com

Hummus was the entire reason I wanted to buy a food processor to start with…and now that I’ve finally gotten my hummus-fix, I can’t believe I waited so long to buy a food processor.

Homemade hummus is about a thousand times more delicious than the store-bought stuff.  It is SO easy to make.  And it is a protein-packed healthy snack!

 Smoky Sweet Potato Hummus- a protein-packed healthy snack that is ready in 20 minutes! sweetpeasandsaffron.com

Smoky Sweet Potato Hummus- a protein-packed healthy snack that is ready in 20 minutes! sweetpeasandsaffron.com

This hummus is even healthier with the added benefits of sweet potato.  Not only that, but the sweet potato gives it the most heavenly, smooth texture.  Hummus is all about that creamy, smooth texture, isn’t it?

The chipotle pepper and adobo sauce bring the smokiness and a bit of spiciness to the hummus.  If you’d prefer a less spicy version, leave out the chipotle pepper.

I added ground coriander, cumin, and some chilli powder.  These guys make a huge difference in flavor; my original recipe didn’t have these spices and the resulting hummus was pretty meh.

Well, now that I have myself a shiny new food processor, I guess I’d better start thinking about a blender.  Because guess what?  I have a frozen margarita planned for next week.  And it’s going to be goooood ;)

 

5.0 from 1 reviews
SMOKY SWEET POTATO HUMMUS
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Hummus is kicked up a notch with sweet potatoes, chipotle and lime. This hummus is lower in calories than regular hummus, although you'd never know it!
Ingredients
  • 300g sweet potato, peeled and cut into 1 inch cubes
  • Juice of 1 lime
  • 1 clove garlic
  • 1 550mL can of chickpeas
  • 2 tbsp tahini
  • 3 tbsp olive oil
  • 1 chipolte pepper
  • 4 tsp adobo sauce {from a can of chipotle peppers}
  • ½ tsp salt
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp chili powder
Instructions
  1. Fill a medium pot with 0.5 cm of water. Add sweet potatoes and 'steam' for 10 or so minutes, until sweet potatoes are completely soft. Drain and rinse under cold water.
  2. While sweet potatoes are steaming, assemble the remaining ingredients in the base of a 7-cup food processor fitted with a steel blade.
  3. Add steamed sweet potatoes to remaining ingredients and process on high for one minute.
  4. Scrape sides of food processor and process on high for another minute.
  5. Serve with pita bread, veggies, crackers, or eat straight out of the bowl ;)

 

 

 

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BLACKBERRY, WALNUT & BRIE SCONES http://sweetpeasandsaffron.com/2014/07/blackberry-walnut-brie-scones.html?utm_source=rss&utm_medium=rss&utm_campaign=blackberry-walnut-brie-scones http://sweetpeasandsaffron.com/2014/07/blackberry-walnut-brie-scones.html#comments Wed, 16 Jul 2014 15:12:16 +0000 http://sweetpeasandsaffron.com/?p=4458 These tender, buttery scones are anything but dry, and are loaded with sweet blackberries, crunchy walnuts and creamy brie.  So easy to make, and the perfect brunch or snack!

Blackberry, Walnut & Brie Scones: sweet blackberries, crunchy walnuts and creamy brie in a tender, flaky scone. sweetpeasandsaffron.com

Have you ever visit a place and then fantasized about running away from your current life and living there?

Well that kind of happened last week.

I dreamed that Ben, Kai and I lived in this amazing place they call Vancouver Island.  Where the air smells like the ocean and blackberries grow wild.  A place where snowfall is rare and the temperatures rarely dip below zero.  I want to live there!

Then you snap back to reality and realize that you are mid-way almost done your PhD.  You have bought a house.  You have a child.  OMG did I put down roots?!  How did that happen?

Well.  For now, I am going to have to settle for blackberries.  From the store.  Not the same…but they’ll have to do.

 Blackberry, Walnut & Brie Scones: sweet blackberries, crunchy walnuts and creamy brie in a tender, flaky scone. sweetpeasandsaffron.com

Blackberry, Walnut & Brie Scones: sweet blackberries, crunchy walnuts and creamy brie in a tender, flaky scone. sweetpeasandsaffron.com

To be perfectly fair, this is not the first time I have fantasized about moving away and starting fresh…I’m pretty sure I did it when we visited Thailand…I definitely did it when we visited Brazil…and I actually did it when I visited Australia.

I turned my vacation into a stay-cation…almost 2 years.  I went for school.  Renewed my Visa and lived/worked in Melbourne.  Traveled, traveled, traveled.  Met Ben and dragged him back to Canada…only because my Visa had expired again!

Blackberry, Walnut & Brie Scones: sweet blackberries, crunchy walnuts and creamy brie in a tender, flaky scone. sweetpeasandsaffron.com

 But if there is any consolation that I won’t be running away to Vancouver Island in the next year or so…it’s these scones.

I have always had the impression that scones were dry, crumbly, and all-together lacking of flavor.  Until I stumbled upon this scone recipe.

It is so simple, and so tasty!  The scones are anything but dry, with a slightly crisp outer layer, and a tender, delicious, ever-so-slightly-sweet inside.  I used this base last summer when I made my Peach & Brown Sugar Scones with White Chocolate.  Holy guacamole, those were the best scones I’d even had.

Until now!

 

Blackberry, Walnut & Brie Scones: sweet blackberries, crunchy walnuts and creamy brie in a tender, flaky scone. sweetpeasandsaffron.com

 Blackberry, Walnut & Brie Scones: sweet blackberries, crunchy walnuts and creamy brie in a tender, flaky scone. sweetpeasandsaffron.com

 I think…I mean, it’s really hard to say which was better without having a scone-off.

But these blackberry, walnut and brie scones are goooood.

Are you thinking: blackberries and cheese? No thanks.  But guys, it’s BRIE.  I repeat: BRIE!!

Fruit and brie go together so amazingly well, and blackberries are no exception…I threw in some walnuts for some crunch, but pretty well left the rest alone.  These flavors really didn’t need any help.

So: crunchy walnuts, sweet blackberries and creamy brie in the form of one tender, buttery and delicious scone.   YesPlease.

Blackberry, Walnut & Brie Scones: sweet blackberries, crunchy walnuts and creamy brie in a tender, flaky scone. sweetpeasandsaffron.com

5.0 from 2 reviews
BLACKBERRY & BRIE SCONES
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Moist buttermilk scones packed with blackberries and melty Brie cheese.
Ingredients
  • 2 cups all-purpose flour {250g or fluffed, spooned & leveled}
  • ⅓ cup sugar {67g}
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cut into small pieces
  • ½ cup coarsely chopped walnuts
  • ½ pint blackberries cut in half {approx 1 cup}
  • ¾ cup + 2 tbsp buttermilk {plus extra for brushing tops}
  • 130g brie cheese, rind removed and cut into ½ inch cubes
Instructions
  1. Put brie in the freezer for 10 or so minutes.
  2. Pre-heat oven to 450 F.
  3. In a large bowl, combine flour, sugar, baking powder, and salt.
  4. Cut the butter into the flour mixture, and mix with a pastry tool until butter is small and crumbly.
  5. Gently fold in the blackberries and walnuts.
  6. Add the ¾ cup + 2 tbsp buttermilk and mix until just combined {be gentle}.
  7. Pat dough into 2 or 3-inch rounds and arrange on parchment or silicone lined baking sheets. Brush tops with a little extra buttermilk.
  8. Bake for 10 minutes.
  9. While scones are baking, remove brie from freezer, cut rinds off, and cut into ½ inch pieces.
  10. Remove scones from oven and form a depression in the tops using the back of a wooden spoon. Press a few squares of brie into each depression.
  11. Return to oven and bake for 2-3 more minutes until brie is melted, and scones are lightly golden.
  12. Allow to cool a few minutes on baking sheet until transferring to a wire rack to cool completely.
  13. Bake
Notes
Keep an eye on the brie so it doesn't completely run off the tops of the scones. Mine was perfect after 2 minutes of baking.
Make sure to keep butter cold. Mix dough just prior to baking.

 

Recipe adapted from MyRecipes.com

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CHICKEN SATAY SALAD http://sweetpeasandsaffron.com/2014/07/chicken-satay-salad.html?utm_source=rss&utm_medium=rss&utm_campaign=chicken-satay-salad http://sweetpeasandsaffron.com/2014/07/chicken-satay-salad.html#comments Mon, 14 Jul 2014 16:27:38 +0000 http://sweetpeasandsaffron.com/?p=4426  This chicken satay salad has crunchy cabbage, bean sprouts, peppers and carrots, tossed in a sweet and spicy peanut-ginger sauce, and topped with grilled peanut-ginger chicken.  No oven needed!

Chicken Satay Salad: crunchy veggies tossed in a sweet and spicy peanut-ginger sauce, and topped with grilled peanut-ginger chicken.  No oven needed! sweetpeasandsaffron.com

 Heya!

I’m back from my ‘holidays’.

I say ‘holidays’ because holidays sure are different when you are traveling with a baby…as in: NOT relaxing.  Or restful.

Despite not being the most relaxing holiday, it was great!  Kai got to meet so many relatives and spend some quality time with his grandparents.

So I think I need a holiday from my ‘holiday’, and I probably should be posting a cocktail, not a salad today.  But instead we’re going to have to recover with salad.

I might be the type to complain about this, except this is not just any old salad…

Chicken Satay Salad: crunchy veggies tossed in a sweet and spicy peanut-ginger sauce, and topped with grilled peanut-ginger chicken.  No oven needed! sweetpeasandsaffron.com

 Chicken Satay Salad: crunchy veggies tossed in a sweet and spicy peanut-ginger sauce, and topped with grilled peanut-ginger chicken.  No oven needed! sweetpeasandsaffron.com

Yesss…another salad!

Can I please proclaim this to be the ‘summer of salads’?  Because there have been a few of them, and more to come, I’m sure.

We live on salads here…they are so easy, produce very few dishes, taste so fresh, crunchy, and amazing, and…I guess they’re good for you, too!  Which is important when you also like chocolate and cheesecake and desserts and happy hour cocktails.

Chicken Satay Salad: crunchy veggies tossed in a sweet and spicy peanut-ginger sauce, and topped with grilled peanut-ginger chicken.  No oven needed! sweetpeasandsaffron.com

Yes, salad.  I may or may not have mentioned this before: salads at our place= NO LETTUCE.  What does lettuce really give you?  No nutrients.  No helping you feel full.  To me, it’s like eating air!  Dull, flavorless air.  What’s the point?!

I am kind of radical with my anti-lettuce feelings.  Maybe I’m weird.  I just prefer spinach, or kale {both of which have plenty of nutrients}, or, in this case, cabbage.

The cabbage in this salad is all about the crunch factor.  And cabbage + shredded carrots, yellow pepper and crispy bean sprouts?  CRUNCH CRUNCH CRUNCH.

And that’s before the salted peanuts.

Chicken Satay Salad: crunchy veggies tossed in a sweet and spicy peanut-ginger sauce, and topped with grilled peanut-ginger chicken.  No oven needed! sweetpeasandsaffron.com

This crunchy salad is tossed in a spicy ginger-peanut-sesame dressing, which also happens to be the marinade for the chicken.  #killingtwobirdswithonestone #whataweirdmethaphor

The chicken is sliced into thin strips, then marinated for a few hours.  Next, it is threaded onto bamboo skewers and grilled.  Yes, there is no need for your oven tonight :)!  {So if you are wussy heat intolerant like me, huge YAY!!  during these hot summer months for not needing to turn on the oven!}

So yes…if you like peanuts, ginger,  sweet/salty/spicy…and a crunch-tastic salad topped with amazingly delicious satay chicken, this is the salad for you.

 

5.0 from 3 reviews
CHICKEN SATAY SALAD
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This chicken satay salad has fresh, crunchy vegetables and grilled chicken tossed in a spicy peanut-ginger sauce. An easy, fresh dinner.
Ingredients
Dressing/Marinade
  • ⅓ cup crunchy peanut butter {I used Kraft}
  • ⅓ cup rice vinegar
  • 2 tbsp water
  • 3 tbsp sesame oil
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 2 tsp lime juice
  • 1 tbsp minced ginger
  • 1 tbsp brown sugar
  • 1 tsp red pepper flakes
Salad
  • 2 chicken breasts, sliced into 1 X 2 inch strips {approx}
  • 2 cups shredded cabbage
  • 1 carrot, shredded
  • 1 yellow pepper, thinly julienned
  • 1 cup bean sprouts
  • ⅓ cup salted peanuts
  • green onions, diced {garnish}
Instructions
Chicken:
  1. Combine all dressing/marinade ingredients and whisk until smooth.
  2. Slice chicken and place in a shallow bowl. Toss with ½ cup of marinade {Cover and refrigerate the remaining dressing/marinade for later}.
  3. Marinate the chicken in the refrigerator for 2 hours or more.
  4. Pre-heat grill to medium high.
  5. Thread chicken onto bamboo skewers and grill for 5 minutes a side, until cooked through.
Salad:
  1. Toss all vegetables in remaining dressing/marinade, a bit at a time {taste and decide how much you'd like, using all the dressing gives a heavily-dressed salad}. Top with peanuts and onions.
Notes
Soaking the skewers in water will help prevent them from burning too badly on the grill.

 

Dressing/marinade adapted from Food.com

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S’MOREO CHEESECAKE BARS http://sweetpeasandsaffron.com/2014/07/smoreo-cheesecake-bars.html?utm_source=rss&utm_medium=rss&utm_campaign=smoreo-cheesecake-bars http://sweetpeasandsaffron.com/2014/07/smoreo-cheesecake-bars.html#comments Wed, 09 Jul 2014 05:13:20 +0000 http://sweetpeasandsaffron.com/?p=4366 These decadent cheesecake bars are stuffed with Oreo cookies and topped with milk chocolate and gooey marshmallows.  S’mores + Oreos = S’moreos!

S'moreo Cheesecake Bars | sweetpeasandsaffron.com

I have a couple of posts planned this week while I’m on vacation.  I apologize if I am not able to respond to questions/comments right away :)

There ain’t no party like a cheesecake party when the cheesecake party has s’mores AND Oreo cookies!

Some of my recipes are restrained and more subtle.  They have a less-is-more kind of thing going.

Well…today’s recipe has a big, obnoxious, in your face ‘more-is-more’ kind of attitude…why make cheesecake bars when they could be s’more cheesecake bars?  And why make s’more cheesecake bars when you could make s’moreo cheesecake bars?!

S'moreo Cheesecake Bars | sweetpeasandsaffron.com

S'moreo Cheesecake Bars | sweetpeasandsaffron.com

We are not going to be camping this summer {camping + a 9-month old just does not sound like fun to me!!}.  So to get my s’more fix, I will have to do it at home.

And ever since I saw Kathi at Deliciously Yum‘s Peanut Butter S’moreos, I was obsessed with the idea of putting s’mores and Oreos together.  {And I bet if you can get your hands on those amazing sounding peanut butter Oreos, these bars would be completely over the top crazy awesome good!}

Putting these flavors into cheesecake form was a no-brainer decision, and super simple!

S'moreo Cheesecake Bars | sweetpeasandsaffron.com

 S'moreo Cheesecake Bars | sweetpeasandsaffron.com

Cheesecake already has that awesome graham cracker crust, so I didn’t have to do anything to add that sweet honey-cinnamon graham crackery goodness to these bars.

These bars have that ooey-gooey factor from the melty toasted marshmallows.

They have the chocolate factor from the milk chocolate scattered over the marshmallows AND the Oreo cookies.

I pressed the Oreos into the batter, and it baked up all around them, resulting in Oreos totally encased by the sweet, creamy cheesecake. Yum!

The cheesecake brings a fun, delicious, new factor to s’mores: a smooth, creamy texture, and yummy tanginess that is just perfect!

And did I mention that these come together in just 15 minutes and bake up in only 20?

 

5.0 from 1 reviews
S'MOREO CHEESECAKE BARS
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
 
These decadent cheesecake bars are stuffed with Oreo cookies and topped with milk chocolate and gooey marshmallows. S'mores + Oreos = S'moreos!
Ingredients
  • 1¼ cup Graham cracker crumbs
  • ¼ cup butter, melted
  • 2-8 oz bars of cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • 2 eggs at room temperature
  • 9 full-sized Oreos
  • 2 cups mini marshmallows
  • 90 grams milk chocolate, chopped coarsely {I used Jersey Milk}
Instructions
  1. Pre-heat oven to 350 F. Line a 9 x 9 inch pan with aluminum foil; spray with oil {don't forget the edges!}
  2. Melt butter in microwave. Combine with Graham cracker crumbs until completely combined and press gently into pan.
  3. In a stand mixer, beat cream cheese until light and uniform in texture. Mix in sugar until completely combined. Add the vanilla and eggs. Spread gently over crust.
  4. Gently press Oreos into cheesecake batter, spacing evenly. Scatter marshmallows and chocolate evenly over top.
  5. Bake for 20-22 minutes, marshmallows should be lightly browned and cheesecake will have a very slight jiggle.
  6. Allow to cool 30 minutes at room temperature before transferring to fridge for another 3 hours, until completely set. Cut into 12-16 bars.
Notes
These bars freeze well.

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STRAWBERRY QUINOA CAPRESE SALAD WITH SPICY BALSAMIC VINAIGRETTE http://sweetpeasandsaffron.com/2014/07/strawberry-quinoa-caprese-salad-with-spicy-balsamic-vinaigrette.html?utm_source=rss&utm_medium=rss&utm_campaign=strawberry-quinoa-caprese-salad-with-spicy-balsamic-vinaigrette http://sweetpeasandsaffron.com/2014/07/strawberry-quinoa-caprese-salad-with-spicy-balsamic-vinaigrette.html#comments Wed, 09 Jul 2014 04:37:43 +0000 http://sweetpeasandsaffron.com/?p=4345  Fresh strawberries, basil, baby bocconcini tossed with quinoa and a spicy and sweet balsamic vinaigrette.

Strawberry Quinoa Caprese Salad with a Spicy Balsamic Vinaigrette | sweetpeasandsaffron.com

I have scheduled a couple of posts while I am on holiday with my family this week.  I apologize if I am not as quick in answering questions/comments.

It’s July and that means it’s actual summer!  Not I’m-going-to-get-your-hopes-up-by-giving-you-one-good-day-and-5-rainy-days-June.  Buh-bye, June, see ya next year!

We have had some gorgeous weather lately.  There has been a lot of picnic blanket basking.  When I say basking, I mean wiggling toys in front of a baby’s face, changing them every 20 seconds or so to keep him entertained.  But still…better outside than inside right?  Everything feels more fun outside these days!

Actually it has been really fun watching Kai take everything in…he is fascinated by the wind blowing the leaves, the {completely obnoxious} magpies, and the neighbor’s lawnmower.  He has suddenly become so much more aware of his surroundings!  Less toy wiggling for me…win!

Well all of this picnic basking/nature watching means less time in the kitchen slaving over a meal.  So here’s another easy summer recipe that takes barely any time at all!

 Strawberry Quinoa Caprese Salad with a Spicy Balsamic Vinaigrette | sweetpeasandsaffron.com

Strawberry Quinoa Caprese Salad with a Spicy Balsamic Vinaigrette | sweetpeasandsaffron.com

I loooove caprese salad…tomato + basil + mozzarella = pure happiness for me.  Mostly for it’s simplicity, but also for the high ratio of cheese:vegetables.  When else do we get to eat so much cheese and still call it salad?

I don’t know where I found out that strawberry caprese salad is a thing.  Probably Pinterest.  I blame Pinterest for most of my weird ideas.

But guess what…I like this salad more than the original caprese salad!  Sorry tomatoes, but move aside…the strawberries are in town.

Then I added some quinoa because I love any old excuse to use quinoa.  It bulks up the salad and gives it a little more substance.  And it brings that extra healthy factor…to balance out the cheese.  Quinoa cancels out all cheese calories, right?

Strawberry Quinoa Caprese Salad with a Spicy Balsamic Vinaigrette | sweetpeasandsaffron.com

Strawberry Quinoa Caprese Salad with a Spicy Balsamic Vinaigrette | sweetpeasandsaffron.com

The salad is tossed in a baslamic vinagirette sweetened with a touch of honey.  I added some cayenne to give it a kick, which was pretty nice with the rest of the salad components: the spiciness is balanced out by the cool bocconcini and basil, and the sweet strawberries.  If you aren’t a fan of spice or are serving this for your kiddos, leave out the cayenne, it is still a fantabulous salad!

Really, the only effort you have to put forth is to cook up some quinoa in advance.  My favorite way to cook my quinoa is in my rice cooker {side note- my rice cooker is probably the most used piece of equipment in my kitchen!}  You just have to rinse it, dump it in the rice cooker with water, and cook as you would normally cook rice.  Perfect quinoa, every time!

So there you have it: sweet and cool strawberry quinoa caprese salad tossed in a {spicy-if-you-want-it-to-be} balsamic vinaigrette.  Extra easy so you can spend more time picnic-blanket-basking!

5.0 from 3 reviews
STRAWBERRY QUINOA CAPRESE SALAD WITH SPICY BALSAMIC VINAIGRETTE
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
A refreshing summer salad that comes together in minutes and has strawberries, basil, bocconcini and quinoa tossed in a spicy balsamic vinaigrette.
Ingredients
Salad
  • ½ cup uncooked quinoa
  • 1 cup sliced strawberries
  • ¼ cup packed basil leaves {chopped coarsely}
  • ½ cup baby bocconcini, sliced in half
Vinaigrette
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinaigrette
  • ¼-1/2 tsp cayenne {taste and decide what you like}
  • 1 tsp honey
  • ½ tsp Dijon
  • salt & pepper to taste
Instructions
  1. Cook quinoa according to package directions. Allow to cool completely.
  2. Mix cooled quinoa, strawberries, basil and bocconcini in a medium bowl.
  3. Combine all vinaigrette ingredients and toss into the salad.
  4. Serve immediately.

 

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RASPBERRY & LIMONCELLO LEMONADE http://sweetpeasandsaffron.com/2014/07/raspberry-limoncello-lemonade.html?utm_source=rss&utm_medium=rss&utm_campaign=raspberry-limoncello-lemonade http://sweetpeasandsaffron.com/2014/07/raspberry-limoncello-lemonade.html#comments Fri, 04 Jul 2014 16:54:24 +0000 http://sweetpeasandsaffron.com/?p=4381 This lemonade recipe has raspberries and Limoncello added for a fun twist.  The perfect sweet and refreshing drink for summer!

Raspberry Limoncello Lemonade | sweetpeasandsaffron.com

Can we talk about the fact that I’ve gone from a completely rational person to a crazy one?  A person who has become slightly obsessive over the photography aspect of this blog.  A person who is obsessed with light.  A person who on multiple occasions has to re-photograph food because ‘the lemon in that photo looked weird’?

Um…yes…we are talking about this post.  But not specifically this post.  I have been known to re-photograph things up to three times to get a shot that I’m happy with.  I’m looking at you, Skinny Blueberry Buttermilk Muffins.  You darn near gave me an ulcer.

One of the best feelings I get from this blog is looking at a photo I took and feeling completely happy that the photo does the recipe justice.  And I am happy to say that this is how I feel about this Raspberry Limoncello Lemonade!

Raspberry Limoncello Lemonade | sweetpeasandsaffron.com

 Raspberry Limoncello Lemonade | sweetpeasandsaffron.com

You might be wondering if I Photoshopped these colors.  I did not!  I promise you, I didn’t budge the saturation or enhance any colors of any sort.  This is truly what the lemonade looked like.

I hit the magical light that comes through my dining room window at 9:30 am on a sunny morning.  I repeat:  I’m crazy.  I made this at 9am.  Shot it.  Put it in the fridge to be consumed on this fine Friday evening {after señor cutesy pants goes to bed for the night.}

Raspberry Limoncello Lemonade | sweetpeasandsaffron.com

Raspberry Limoncello Lemonade | sweetpeasandsaffron.com

I had to stop myself from diving right into this cocktail…it is so cool and sweet and refreshing.

This lemonade is adapted from an AllRecipes recipe for classic lemonade.  I decided to change things up and add some raspberries to the sugar water, then use up some of the Limoncello that’s been collecting dust in our liquor cabinet.

The last Limoncello cocktail I made tasted like…mouthwash.  Blech.  I was totally put off from it, and have had no desire to touch the stuff again.  But this lemonade was the perfect way to use my Limoncello…you couldn’t taste it one bit!

I guess that can be either a really good thing or a really bad thing?  I’m going to say it’s a good thing ;)

Raspberry Limoncello Lemonade | sweetpeasandsaffron.com

Raspberry Limoncello Lemonade | sweetpeasandsaffron.com

 This lemonade is sweet but not too sweet.  You get a hint of the tangy raspberries, and the perfect lemoniness so that there’s no doubt that this is lemonade.

Perfect, refreshing, absolutely delicious.

Happy 4th of July to those south of the border!

5.0 from 3 reviews
RASPBERRY & LIMONCELLO LEMONADE
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Tart raspberries and Limoncello bring this lemonade up a notch
Ingredients
  • ¼ cup sugar
  • ½ cup water
  • 1 cup raspberries
  • Juice of 1 lemon
  • ½ cup limoncello
  • 1 cup cold water
  • ice
Instructions
  1. In a small pot, combine ¼ cup sugar and ½ cup water.
  2. Bring to a boil, stirring constantly until sugar is dissolved.
  3. Add raspberries and cook for 1-2 minutes, until raspberries are completely dissolved.
  4. Set aside to cool {you may add ice to accelerate this process}.
  5. Strain off raspberries from sugar/water syrup if desired.
  6. Combine syrup with lemon juice, limoncello, and cold water.
  7. Serve over ice.

Recipe adapted from AllRecipes

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SPICY KOREAN-INSPIRED GRILLED CHICKEN WINGS http://sweetpeasandsaffron.com/2014/07/spicy-korean-inspired-grilled-chicken-wings.html?utm_source=rss&utm_medium=rss&utm_campaign=spicy-korean-inspired-grilled-chicken-wings http://sweetpeasandsaffron.com/2014/07/spicy-korean-inspired-grilled-chicken-wings.html#comments Wed, 02 Jul 2014 03:33:32 +0000 http://sweetpeasandsaffron.com/?p=4357 Crispy, spicy grilled chicken wings that are packed with sesame, ginger, soy and honey flavors.  Perfect easy summer food!

Spicy Korean Chicken Wings | sweetpeasandsaffron.com| These wings are grilled to perfection, then tossed in an amazing ginger, soy, sesame & honey sauce.

I just thought you guys should know:  I’ve been in the Seoul airport four times.  So that makes me a total expert in Korean food.  Ha!  NOT.

So, OK, my expertise in Korean food really only involves eating at the Sushi/Korean BBQ restaurant where you cook your own meat in that little burner in the middle of the table.  And making the most amazing, awesomely delicious beef bulgogi on the Around the World in 80 Dishes Epicurious blog.

That beef bulgogi has been haunting me…I don’t think I’ve tasted such vibrant, flavorful food before.  So.  Good.

So I’ve been looking around for another great Korean recipe, and stumbled across this one from Guy Fieri on the Food Nework.

 Spicy Korean Chicken Wings | sweetpeasandsaffron.com| These wings are grilled to perfection, then tossed in an amazing ginger, soy, sesame & honey sauce.

Spicy Korean Chicken Wings | sweetpeasandsaffron.com| These wings are grilled to perfection, then tossed in an amazing ginger, soy, sesame & honey sauce.

Now I might not be the biggest fan of Guy Fieri, but holy wow, this guy can do wings.

And maybe these aren’t super authentic Korean, but I really wanted to work with ingredients that are accessible to everyone, and I also wanted absolutely nothing to do with double frying wings {which is apparently what gives Korean chicken wings an ultra crispy delicious texture}.

Instead of frying, we cooked these guys on the BBQ.  And: they were the best chicken wings that I’ve ever eaten in my life!

Spicy Korean Chicken Wings | sweetpeasandsaffron.com| These wings are grilled to perfection, then tossed in an amazing ginger, soy, sesame & honey sauce.

Spicy Korean Chicken Wings | sweetpeasandsaffron.com| These wings are grilled to perfection, then tossed in an amazing ginger, soy, sesame & honey sauce.

I’m not being dramatic.  Ben said the same thing, and Ben takes his wings pretty seriously.

These guys are flavored with soy sauce, ginger, spicy garlic sauce, honey and sesame…making them sweet, salty and spicy.  And crispy!

I really liked the fact that they weren’t coated in some sticky sauce.  The sauce that these guys are tossed in is thin, so it coats the wings and drips off before it can destroy that awesome crispiness that we got from the grill.  And thin in texture does not equal thin in flavor, that much is very true!

And the best part: they are so easy to make!  Throw the wings on the grill, the sauce takes less than 10 minutes to make, then toss the grilled wings in the sauce and enjoy!

Authentic Korean or not…who cares?  These are amazing.

5.0 from 2 reviews
SPICY KOREAN-INSPIRED GRILLED CHICKEN WINGS
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These delicious chicken wings are grilled to crispy perfection, then tossed in a spicy sesame-soy-honey sauce.
Ingredients
  • 30-40 wings & drumettes {2-3 pounds}
  • 1 tbsp olive oil
  • 1.5 tbsp minced ginger
  • 2 tbsp sherry
  • 2 tbsp white vinegar
  • 1 tbsp sesame oil
  • ¼ cup honey
  • ¼ cup soy sauce
  • 2 tbsp chili garlic sauce
  • Chopped scallions, for garnish
  • 1 tbsp toasted sesame seeds
Instructions
Wings:
  1. Pre-heat BBQ to medium heat.
  2. Sprinkle wings with salt & pepper. Grill over medium heat for 40 minutes, turning every 10 minutes. Wings should be golden and crispy.
Sauce:
  1. While wings are cooking on the grill, heat oil in a small saucepan. Saute ginger for 2 minutes, until cooked through.
  2. Add the remaining ingredients and cook for another 2 minutes, until heated through.
To serve:
  1. Toss wings in sauce, drain excess prior to serving.

Recipe adapted from Guy Fieri {Food Network}

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STRAWBERRY CUPCAKES WITH CHAMPAGNE FROSTING http://sweetpeasandsaffron.com/2014/06/strawberry-cupcakes-with-champagne-frosting.html?utm_source=rss&utm_medium=rss&utm_campaign=strawberry-cupcakes-with-champagne-frosting http://sweetpeasandsaffron.com/2014/06/strawberry-cupcakes-with-champagne-frosting.html#comments Mon, 30 Jun 2014 17:36:22 +0000 http://sweetpeasandsaffron.com/?p=4311 Fresh, summery strawberry cupcakes are topped with a sweet, buttery champagne frosting.

Strawberry Cupcakes with Champagne Frosting | sweetpeasandsaffron.com

After four years of living in our house, I have yet to grow a good crop of strawberries.

The first year, it was the hail.  I mean, golf-ball sized hail like I’ve never seen!  It took out everything in my backyard…strawberries, tomatoes, our car windshield{!}.

The second year, it was the squirrels.  I watched a squirrel climb down the tree, bound over to the strawberry plant and pluck a not-quite-ripe strawberry right off the bush, then sit there and eat it right in front of me.  The nerve!!

The third year, Ben built a squirrel cage for the strawberry plants.  To keep the strawberries in and the squirrels out.  That was the year the slugs got all sluggy on the strawbs.  Gross!

And then, possibly because in my pregnant-induced-fatigue last summer, when it was ‘survival of the fittest’ in my garden and not much was watered, half of my strawberry plants died.

I am cursed.

 Strawberry Cupcakes with Champagne Frosting | sweetpeasandsaffron.com

 Strawberry Cupcakes with Champagne Frosting | sweetpeasandsaffron.com

It is really too bad, strawberries, because I love you!

I will put you in sangria, muffins, smoothies, bruschetta, on salmon…and in cupcakes…

So for now, I will settle for the grocery store strawberries…they have nothing on the smallish, juicy, ultra-sweet ones that grow in the garden, but I will take what I am given :)

Even with grocery store strawberries, these cupcakes were still AH-MAZE-ING.  So I can only imagine how good they’d be with freshly picked strawbs.

Strawberry Cupcakes with Champagne Frosting | sweetpeasandsaffron.com

 Strawberry Cupcakes with Champagne Frosting | sweetpeasandsaffron.com

And fresh strawberry cupcakes topped with a sweet, buttery champagne frosting?  So good.  I mean, strawberries and champagne is such a perfect pairing, I knew this couldn’t be a bad decision ;)

These cupcakes are a simple, fun, and delicious way to enjoy your summer strawberries.  They are the perfect lightly sweet cupcakes for this warmer weather.  You could serve them at a barbecue.  You could have them for a girls night out or bachelorette party.

Or, like us, you could have them for no particular reason at all!  {I don’t need an excuse to make cupcakes :D}

 

5.0 from 1 reviews
STRAWBERRY CUPCAKES WITH CHAMPAGNE FROSTING
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Fresh summery strawberry cupcakes topped with a sweet champagne buttercream.
Ingredients
Strawberry Cupcakes:
  • 1½ cups all purpose flour {188 g or fluffed, spooned & leveled}
  • 1 tsp baking powder
  • ¼ tsp salt
  • 5-6 medium strawberries, stems removed
  • ½ cup butter {113g; unsalted; at room temperature}
  • 1 cup granulated sugar {200g}
  • 1 egg
  • 2 egg whites
  • 1 tsp vanilla
  • ¼ cup milk
Champagne Buttercream:
  • 6 tbsp butter {86g; unsalted, at room temperature}
  • 4 cups powdered sugar {500g}
  • 1 tsp vanilla
  • 4 tbsp champagne {or more}
Instructions
Strawberry Cupcakes:
  1. Pre-heat oven to 350 F. Line a standard muffin tray with paper and set aside.
  2. In a medium bowl, combine flour, baking powder and salt. Set aside.
  3. Process strawberries in a food processor until a smooth puree is formed. Measure out ⅓ of a cup and set aside.
  4. In a large bowl, beat butter until light and fluffy. Add sugar and beat until well combined.
  5. Add egg, egg whites and vanilla, mix until well combined.
  6. Mix together milk and strawberries; add to the egg mixture.
  7. Mix in dry ingredients.
  8. Divide evenly between 12 cupcake liners. Bake for 18-23 minutes, until a toothpick comes out clean.
  9. Cool for 5 minutes in muffin pan, then transfer to a wire rack to cool completely.
Champagne Buttercream:
  1. Beat butter until smooth.
  2. Add 1 cup of sugar, and beat until completely combined.
  3. Add the vanilla and 4 tbsp champagne.
  4. Add the remaining sugar, 1 cup at a time, scraping sides of mixer until everything is evenly combined.
  5. If desired, add more champagne by the tablespoon. See note.
Frosting:
  1. Scrape buttercream into an icing bag fitted with a tip {I used the Wilton 1M tip}.
  2. Frost cupcakes.
Notes
I don't recommend exceeding 5 tbsp champagne unless you don't mind your frosting being a bit 'droopy'
Champagne may be substituted with milk.

 

Cupcake recipe from Food.com

Frosting recipe from BHG

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CURRIED SWEET POTATO, CORN & CHIVE FRITTERS http://sweetpeasandsaffron.com/2014/06/curried-sweet-potato-corn-chive-fritters.html?utm_source=rss&utm_medium=rss&utm_campaign=curried-sweet-potato-corn-chive-fritters http://sweetpeasandsaffron.com/2014/06/curried-sweet-potato-corn-chive-fritters.html#comments Fri, 27 Jun 2014 17:26:49 +0000 http://sweetpeasandsaffron.com/?p=4324 This fritter recipe combines the wonderful flavors of sweet potato, corn, chives and a sprinkling of curry powder.  Perfect for an afternoon snack!

Curried Sweet Potato, Corn & Chive Fritters | sweetpeasandsaffron.com

It’s frrrrrriday!

What a week.  I’ve been single-momming it again.  Except this time, someone decided to pop out his first {couple of} teeth!

On top of dealing with a teething baby, there seems to be a wasp nest somewhere near our house, and I’ve been finding more and more wasps in the house.  I have found two {!!!} crawling on Kai’s playmat!

Curried Sweet Potato, Corn & Chive Fritters | sweetpeasandsaffron.com

Curried Sweet Potato, Corn & Chive Fritters | sweetpeasandsaffron.com

I am way too much of a wuss to deal with the wasps myself, so I’ve been trapping them under cups and leaving them there.  We had a cup in the kitchen and a cup in the dining room.  I was pretty sure the wasps are dead but was too scared to look!

I’ve been so paranoid about the wasps, I have been shaking my shoes and lifting pillows and being extra careful of where I step.  You only need to step on one wasp in your life to learn that lesson.

So…Ben’s back, the wasps have been dealt with, and it’s time to relax!

 Curried Sweet Potato, Corn & Chive Fritters | sweetpeasandsaffron.com

 Curried Sweet Potato, Corn & Chive Fritters | sweetpeasandsaffron.com

I’ve been working on these guys on and off for awhile, and finally struck gold with this recipe!

First, the sweet potato is steamed.  I have done this in the microwave for 10-ish minutes or in a pot for 20-ish minutes.  Then the sweet potato is cooled slightly, mashed, and mixed with flour, cornmeal, some eggs and milk, and the fillings: corn, a handful of chives and a sprinkling of curry powder.  Perfect flavor combination!

You know what is cool about these fritters?  If you have an aversion to frying stuff, you can pull out your waffle maker and ‘waffle-ize’  them.  I used the same timing as for a normal waffle, and they turned out delicious.

However I am showing you my lightly fried version, because I preferred the lightly crispy texture that frying gave to these guys.

Curried Sweet Potato, Corn & Chive Fritters | sweetpeasandsaffron.com

As usual I put a dollop of Greek yogurt on them, I seem to put that stuff on/in everything.  #putsomegreekyogurtonit

These are the perfect easy, simple, delicious snack or appetizer for a relaxing afternoon free from wasp-wrangling.  And they are quite healthy too, when you consider how little oil is actually needed to fry these guys up.

Hope you all have a great week-end filled with sunshine and fritter eating ;)

CURRIED SWEET POTATO, CORN & CHIVE FRITTERS
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These sweet potato, corn and chive fritters are lightly fried and served with a dollop of Greek yogurt. Perfect for an afternoon snack!
Ingredients
  • 500 g sweet potato, peeled and cubed {1.5 inch cubes}
  • ⅓ cup cornmeal
  • ⅓ cup all purpose flour
  • ½ tsp baking powder
  • ½ tsp salt
  • ⅛ tsp cayenne
  • 1 tsp curry powder
  • pepper- a few grinds of freshly ground
  • ½ cup corn kernels
  • 2 tbsp cilantro, chopped
  • ¼ cup chives, chopped
  • 2 eggs
  • ¼ cup milk
Frying
  • 4 or so tbsp olive oil
To serve:
  • Greek yogurt
Instructions
Steam your sweet potato:
  1. A) in a loosely covered microwave-safe dish filled with a half centimeter of water for 10 or so minutes {check and stir every 2-3 minutes}
  2. B) in a covered pot with a half centimeter of water for 20 or so minutes
Assemble fritters:
  1. Allow sweet potato to cool slightly, 10 or so minutes, then mash.
  2. Mix in cornmeal, flour, baking powder, salt, cayenne, curry powder, and pepper.
  3. Add corn, cilantro, chives.
  4. Mix in the eggs and milk.
Cook fritters:
  1. Cover the bottom of a frying pan with oil and heat over medium heat. Oil is ready for frying when a drop of water flicked in the pan sizzles.
  2. Place 1.5 tbsp sized scoops of fritter batter into the pan, flattening to around a half inch thick.
  3. Cook for 2-3 minutes per side, until lightly golden brown.
  4. Drain on a paper towel and serve immediately.
Notes
May also be cooked on a waffle maker.

Adapted {quite a bit} from this recipe

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4-INGREDIENT COCONUT & NUTELLA FUDGSICLES http://sweetpeasandsaffron.com/2014/06/4-ingredient-coconut-nutella-fudgsicles.html?utm_source=rss&utm_medium=rss&utm_campaign=4-ingredient-coconut-nutella-fudgsicles http://sweetpeasandsaffron.com/2014/06/4-ingredient-coconut-nutella-fudgsicles.html#comments Wed, 25 Jun 2014 18:50:12 +0000 http://sweetpeasandsaffron.com/?p=4295  You are 5 minutes prep and 4 ingredients away from gourmet, delicious fudgsicles!  Perfect for a hot, summery afternoon!

4-Ingredient Coconut & Nutella Fudgsicles | sweetpeasandsaffron.com

I am writing you from the land of blissful summer happiness!

It looks like summer {sun, flowers, kids riding bikes}.  It smells like summer {lilacs and barbecues}.  AND: it feels like summer {shorts!!  I wore shorts!!}

In Calgary, our summer is short…like blink-and-you’ll-miss-it-short.  We really only get that nice summer weather for July and August.  Make that half of August.  Because mid-August the leaves are already starting to turn yellow, and it starts to get cold at night.

But right now I’m pushing all thoughts of mid-August to the back of my mind and soaking up every enjoyable minute of this weather!

And what’s more appropriate for summer than fudgsicles?

4-Ingredient Coconut & Nutella Fudgsicles | sweetpeasandsaffron.com

4-Ingredient Coconut & Nutella Fudgsicles | sweetpeasandsaffron.com

 I had another technology mishap {is it weird that it was another Nutella post?!}.  My camera memory card has hit the hay, and took these fudgsicles with it to the grave.  Along with some cupcakes.  It was pretty tragic.

Yes and no.  It means I get to make these one more time, and since there are only four ingredients and it takes all of five minutes to prep, I guess it’s no big deal.  Although there was some swearing and sulking that could only be cured by basking on a picnic blanket in the sun.

4-Ingredient Coconut & Nutella Fudgsicles | sweetpeasandsaffron.com

4-Ingredient Coconut & Nutella Fudgsicles | sweetpeasandsaffron.com

So here we go, Coconut & Nutella Fudgsicles 2.0:

There’s Nutella.  There’s coconut milk.  There’s a bit of sugar to sweeten.  They are frozen, then rolled in toasted coconut.  Voila!  So simple and so easy!

And so creamy and fudgy and delicious.  I mean, I wasn’t sure I should post such a simple recipe, because it was just so simple…but I wouldn’t be posting these if they weren’t completely amazing.

The Nutella and coconut go perfectly together.  You get a hint of the coconut milk before you add the toasted coconut…but I recommend going the extra step and rolling them in toasted coconut.  You get a good, strong coconut flavor, and the crunch is really nice with the smooth creamy fudgsicle.

Definitely keep this recipe in mind for your next picnic/BBQ/sun basking!

4 INGREDIENT COCONUT & NUTELLA FUDGSICLES
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • 1 can of coconut milk *see note
  • ⅓ cup Nutella or chocolate spread
  • ¼ cup of powdered sugar
  • toasted coconut to coat {3/4 cup or so}
Instructions
  1. Combine coconut milk, Nutella and powdered sugar in a blender and blend until smooth.
  2. Divide into popsicle molds. I got 5 large fudgsicles.
  3. Allow to freeze for 2 or so hours, then place the popsicle sticks in.
  4. Freeze overnight to set completely.
  5. Before serving, press fudgsicles firmly into the toasted coconut.
Notes
* I recommend using the best quality, non-light coconut milk you can get. My favorite is the Thai Kitchen brand.

 

 

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