Mediterranean Baked Zucchini

The roommates and I were missing Greece today, so our mid-afternoon snack turned into full on mediterranean-style zucchini. Fresh lemon, fresh oregano, olive oil, salt, pepper and zucchini. And of course we went on to make roasted potatoes and chicken as well. A very happy Saturday indeed.

Snow Day #2

Snow day #2 and working from home has been much more productive. I even took a real lunch break and made a real meal! Feeling on top :)

Snow Days are for Cinnamon Buns

Thanks a lot to Oh Miss Kate for killing my wedding diet and also distracting me from my work! AH!

Classic Almond Biscotti

I woke up Saturday morning to these fresh treats, made by the lovely Kate. I think it's time I get back into my running routine...starting Monday.

Classic Almond Biscotti

Adapted from Brown Eyed Baker

makes 3 dozen biscotti

3 eggs

3/4 cup granulated sugar

1/2 cup vegetable oil

4 Tbsp. milk

1/2 Tbsp. almond extract

4 cups all-purpose flour

4 tsp. baking powder

1 cup chopped walnuts

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, set aside.

Using an electric mixer, beat the eggs and sugar on medium speed until the mixture is pale yellow, about 3 minutes. Add the oil, milk, and almond extract, and mix for an additional 1 to 2 minutes until completely combined. Reduce the mixer speed to low and gradually add the flour and baking powder, mixing only until just combined. Give the mixture a final stir with a rubber spatula, and fold in the walnuts.

Divide the dough into four equal pieces and shape each into a log about 9 inches long by 3 inches wide. Place two on each sheet and bake for 20 to 25 minutes, or until firm to the touch. Remove the oven and place the pans on cooling racks for 10 to 15 minutes, or until you can handle the biscotti easily.

Increase the oven temperature to 375 degrees F.

Using a sharp knife, slice each log on a diagonal into 1/2-inch slices. Arrange the slices cute side-up on the baking sheets and return to the oven for an additional 10 to 15 minutes, or until golden brown, flipping them halfway through. Allow the biscotti to cool on the baking sheets, then store in an airtight container at room temperature for up to 1 month.

Baker Baker

I've had a professional baker living in my apartment this week. She calls herself, Kate. Every morning it's fresh macarons, biscotti, donuts, or bread. It's been magical.

p.s. You can find Kate's recipe for boule over here!

Cardamom Apple Cake

I randomly tried this recipe a month ago and posted a half-eaten picture of it on Instagram. For all of you who asked for this recipe, here you are! If you love cardamom as much as I do, you will love this cake! It's a little on the dense side, subtly sweet with the perfect amount of spice and lemon flavor. My roommates and I ate this for breakfast with tea and coffee all week long.

On another note, I wish I could be paid to try recipes. How amazing would that be? 

 Cardamom Apple Cake

Adapted From Tartelette

1 large apple 

1 cup yogurt

1/2 cup sugar

2 eggs

1/2 cup olive oil

zest & juice of 1 lemon

2 cups gluten free all-purpose flour (or regular flour)

2 tsp. baking powder

1/2 tsp. ground cardamom

1/4 tsp. ground cinnamon

Preheat the oven to 350 degrees Fahrenheit. Grease one 9-inch baking pan and line the bottom with parchment paper. Set aside.

Starting from the bottom of the apple, slice the apple into medallions. Sprinkle with lemon juice to prevent oxidation.

In a large mixing bowl, whisk together the yogurt, sugar and eggs until pale (about 2 minutes). Add the oil and lemon juice. Mix until well blended. Add the flour mix, baking powder, cardamom and cinnamon and whisk until batter is smooth.

Pour the batter into the prepared baking pan. Partially drain the apples and assemble the slices on top of the batter. Bake for about 30 to 40 minutes until a knife inserted in the middle comes free of raw batter. Enjoy :)

(P.S. Thanks to my fiancé for the beautiful flowers :)

Sweet Potato Crusted Quiche

As far as diet trends and eating habits go, I am a solid believer in eating what is seasonal, local, and holistic, and of course, eating moderately. The older I become, the more I am grateful that my parents instilled in me this mindset and lifestyle. I grew up in a family where good quality spawns from being homegrown, homemade, and handmade. The more time, love, and energy you put into your work and relationships, the better the outcome will be -both for body and soul.  I believe this totally transcends into the world of food. I can really appreciate a recipe as below, made with gluten free, organic ingredients, homemade, delicious flavor, and a grateful, rather than guilty feeling afterwards.

Sweet Potato Crusted Quiche

Adapted from Fourteen Forty

1 large sweet potato

olive oil 

1 bunch organic spinach

1/2 small onion, chopped

1 clove garlic

4 eggs

1 cup grated fresh mozzarella 

fresh chives

fresh italian parsley

1/4 cup goat cheese

1/4 cup asiago cheese

sea salt

fresh cracked pepper

Slice sweet potato into thin medallions. Lay potato slices in a pie dish in crust-like fashion, lightly drizzle with olive oil (or spray with an olive oil spray), and bake on 400 degrees fahrenheit for 15 minutes. After crust has baked, reduce heat to 375 degrees. 

Meanwhile, sauté onion and fresh garlic in a medium skillet until lightly browned, about 7 minutes. Stir in spinach and sauté until wilted and tender, about 4 minutes. Blend eggs and mozzarella in a medium bowl and then add goat cheese and chopped herbs. Add the onion, garlic, and spinach to the egg mixture. Add salt and pepper to taste. Pour the combined mixture into the potato crust. Sprinkle the asiago cheese on top. 

Bake in oven at 375 degrees for 40 minutes until quiche is firm and cheese on top is browned. Tastes best served warm!