beet&baguette

food, travel, lifestyle, and a hearty serving of motherhood

Category: Food (page 1 of 9)

Blue Apron Giveaway! – (Winner Announced)

Helloooooooo Monday!

Let’s have some fun with a little giveaway.

Yep, a freebie!

Besides, I owe it to you since I missed Friday Feast last week.

Richard and I received a free 1-week trial to Blue Apron from a friend, and we loved it so much that we’ve stuck with it for three weeks now! Time to spread that good karma around, folks.

Yes, I realize that this adds to the seemingly never-ending list of subscriptions that I’ve tried. Blue Apron is crazy awesome, though. Trust me on this.

When you set up your account details, you enter any dietary preferences (fish, meat, shellfish, vegetarian, etc) and are then sent 3 meals each week (for a total of six meals if you opt for the 2-person plan like we did). If you are going to be out of town, or if the upcoming menu simply doesn’t appeal to you, skip that week! You only pay for the weeks that you are opted-in. Be sure to opt-out of any future week’s delivery at least 7 days prior to your delivery by 12pm.

The ingredients are delivered in a special, entirely recyclable, refrigerated package — right to your doorstep!

Check out some my snaps of our Blue Apron creations:

Lemon & Black Pepper Shrimp with Fresh Linguine di Cavolo & Fava Leaves
Cooking with Blue Apron // www.beetandbaguette.com

Chile-Blackened Cod with Epazote, Avocado & Red Rice Salad
Cooking with Blue Apron // www.beetandbaguette.com

Roasted Japanese Sweet Potatoes with Miso-Dressed Spinach & Candied Cashews
Cooking with Blue Apron // www.beetandbaguette.com

Potato & Leek Chowder with Cheddar Cheese Toast
Cooking with Blue Apron // www.beetandbaguette.com

Roasted Broccoli & Fregola Sarda Salad with Soft-Boiled Eggs & Tahini Dressing
Cooking with Blue Apron // www.beetandbaguette.com

By the way, these meals are HUGE. Sometimes we have leftovers for lunch the next day, which is quite a treat! It’s been an amazing way to get Rich and I in the kitchen, cooking together. Plus, it takes the guesswork out of meal-planning on busy weeks.

So, want to try Blue Apron for 1 week on us?

To enter, answer the following question in the comments section of this post:

What is your favorite healthy snack?

Winner will be announced at 12pm EST on Monday, April 27th!

xo Cassie

Friday Feast – Pasta with Garlicky Broccoli Rabe

Sharing this deliciousness with you from the road today!

As we make our way to D.C. for the weekend, I’m in the passenger seat and Richard is navigating that “fun” little stretch of I-95 that corrals the (currently engulfed in a blanket of pollen-y haze) city of Richmond.

And now onto the main event: with the perfect amount of spicy heat and salty parmesan, Deb Perelman of Smitten Kitchen has stolen the hearts of the Marshall household (okay, with the exception of the cats — Gretchen thinks it could use some crab) with this ridiculously simple dish.

Pasta with Garlicky Broccoli Rabe // www.beetandbaguette.com

Pasta with Garlicky Broccoli Rabe // www.beetandbaguette.com

Pasta with Garlicky Broccoli Rabe // www.beetandbaguette.com

Pasta with Garlicky Broccoli Rabe // www.beetandbaguette.com

Pasta with Garlicky Broccoli Rabe // www.beetandbaguette.com

Pasta with Garlicky Broccoli Rabe // www.beetandbaguette.com

Pasta with Garlicky Broccoli Rabe // www.beetandbaguette.com

You can find the 7-ingredient recipe here.

By the way, we are weird.

We prefer this dish cold.

Yep, pasta salad style.

Minus the mayo, of course!

I mean, really, though… Swap the broccoli rabe out for spinach. Try it with tortellini. Add diced zucchini or Roma tomatoes.

Make it your own!

xo Cassie

Easter Sunday Scones

Just popping in to share some deliciousness with you!

Yesterday morning, Richard surprised me by whipping up Sticky Fingers Lemon Poppyseed Scones for brunch! These baking mixes can be found at World Market stores and are SO simple and delicious.

The mixes contain no artificial flavors, colors, or preservatives. And the best part: just add water and mix! You can bake them as a single round and then cut into triangles, or create individual free-form scones (as Richard did).

I decided to copy-cat my Grandmother and mix up a simple glaze that she mentioned on her blog with confectioner’s sugar and a little water — plus a squeeze of lemon juice for this batch! Dip these scones in your favorite coffee and you’re golden.

Sticky Fingers Scone Mix // www.beetandbaguette.com

Oh, and I just adore these little wooden tulips that Richard and I brought back from St. Maarten during our honeymoon. Perfect for a springtime tablescape.

As far as decorating and dyeing eggs goes, I hard-boiled them last night, so we’re a little behind in the Marshall household. Oops! Belated Easter craft project this week, I suppose?

I hope that you had a relaxing Easter!

xo Cassie

Friday Feast – Peanut Butter & Dark Chocolate Granola

FIRST OFF, I gotta make this teeny tiny little announcement.

This is my 100th post!

Crazy! I’ve been running beet&baguette for a little over 2 years now, and I am so thankful to those of you who enjoy reading my little musings. I maintain this blog as somewhat of a personal journal. With no annoying advertisements, I don’t make any form of profit from the blog. I simply do my best to share recipes, adventures, and new finds with you! I always enjoy reading your comments and feedback. Thank you for your support!

Remember, if you see something you like, “pin it” on Pinterest — it will link back to my blog, which helps me reach a broader audience. Also, you can follow me on Instagram and Pinterest @beetandbaguette

Now, back to food! Before this little endeavor, I’d never made my own granola. Not bars, not raw bites, not a crunchy yogurt topping.

NADA.

Peanut Butter & Dark Chocolate Granola // www.beetandbaguette.com

Peanut Butter & Dark Chocolate Granola // www.beetandbaguette.com

But listen here, I’ve learned (in literally 25 minutes) that making your own crunchy-sweet-salty granola is SIMPLE. Plus, one batch of this stuff is, like, 10 servings.

The end result of MY granola looks suspiciously like Kellogg’s Cocoa Krispies, which I used to get spoiled with at Grandma’s house.

Sooo there’s that.

Peanut Butter & Dark Chocolate Granola // www.beetandbaguette.com

Peanut Butter & Dark Chocolate Granola // slightly adapted from Minimalist Baker

Yields ~10 packed half-cup servings

3 cups rolled oats
2 tbsp Truvia Baking Blend
1/4 cup olive oil
1/4 cup creamy natural salted peanut butter
1/4 cup maple syrup (or agave nectar or honey)
5.2oz Chocolove Rich Dark Chocolate Bar or any chocolate of your liking (finely chopped, I used a food processor)

Heat oven to 340°F. In a large mixing bowl, combine oats and Truvia.

Over low heat, warm peanut butter, oil, and maple syrup in a small saucepan until thoroughly combined and pourable. Pour over oats and quickly stir to combine.

Spread evenly on a large baking sheet lined with parchment paper or nonstick silpat and bake for 18-22 minutes, or until evenly golden brown. Watch closely as the granola will brown quickly toward the end. NOTE: Toss once around the 15-minute mark to ensure even cooking (edges will cook faster).

Remove from oven, toss gently to release heat, and let cool (or not!) — then add chopped chocolate and stir. I wanted the chocolate to melt into my granola, but you can certainly choose to add the chocolate later, when the mixture is cool.

Serve with milk, sliced bananas, greek yogurt, ice cream, on top of a smoothie, etc. Or just put some in a bowl and eat it. Ain’t nothin’ wrong with that.

Basically, the possibilities are endless.

Oh, and a sprinkle of Maldon sea salt doesn’t hurt either. I mean, does it ever hurt?

Peanut Butter & Dark Chocolate Granola // www.beetandbaguette.com

Peanut Butter & Dark Chocolate Granola // www.beetandbaguette.com

Peanut Butter & Dark Chocolate Granola // www.beetandbaguette.com

Friday Feast – Savory Empanadas

Ah, empanadas. Hand pies. Calzones. Pasties. Samosas.

Whatever you call them in your home, these little purse-shaped bread pockets have quite a history. Before I dive into all that, though, I must say that in all honesty, this post was inspired by my brother’s girlfriend, Michelle. She posted photos on Facebook of salted caramel apple hand pies that she made using a recipe from Just a Taste. They looked SO good. I just had to have a go at savory empanadas.

Perhaps originating in Galicia (the northwesternmost region of Spain), the word “empanada” derives from the Spanish verb “empanar”, meaning to wrap in bread. Being a region most famous for its bountiful “mariscos” (seafood), Galicians began making Empanadas Gallegas filled with things like cod, mussels, and octopus.

Santiago de Compostela Cathedral from my trip to Spain in 2008

Santiago de Compostela Cathedral

Galicia has a very special place in my heart, as it was the location of my college study abroad trip. While in Santiago de Compostela, my Señora (host-mother) made vegetarian empanadas as well as a cinnamon-apple variety for me to take on a field trip to the beautiful coastal city of A Coruña. Ugh, I wish I had taken photos of her amazing food. The empanada crust was slightly browned and crunchy, but it held the fillings perfectly. She also taught me how to make the classic Spanish tapas dish, Tortilla de Patatas.

Back to my little take on savory empanadas, though, here’s how I made my version.

Savory Empanadas // www.beetandbaguette.com

I had a store-bought pie crust in the fridge. I also had a spare sweet potato and a few onions lying around… so I caramelized the onions with a little butter and took the easy way out by cooking the sweet potato in the microwave.

Then, in a medium bowl, I mixed the sweet potato flesh and cooked onions with some parmesan cheese, salt, pepper, minced fresh sage, and a pinch of nutmeg. I used an upside-down cup to cut perfect little circles in the rolled-out pie crust.

With a circle of dough in my hand, I added a small spoonful of the sweet potato mixture, gave the rim of each circle a tiny bit of egg wash, folded, and crimped the pie closed with a fork. I also used the fork to prick each empanada, to allow steam to escape. Lastly, I brushed the top of each little pie with egg wash and sprinkled a bit of flaky Maldon sea salt.

After about 15 minutes in a 375° oven, they were done — a nice golden brown on top. Delish! Oh, and Richard totally approves of these little gems.

Savory Empanadas // www.beetandbaguette.com

Savory Empanadas // www.beetandbaguette.com

Seriously though, you can make savory vegetarian empanadas with any produce that you have lying around. Throw in shredded or grated cheese and any complementary spices or herbs, and you’re set!

Savory Empanadas // www.beetandbaguette.com

¡Feliz viernes!

xo Cassie

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