News flash: apparently there is a big football game on TV this Sunday! OK, OK—I do know that the Super Bowl is this week. Just don’t ask me who’s playing. I grew up with two older brothers and a Dad who were/are crazy about football. First downs, touchdowns and field goals were the sounds of our Sundays, even though I inevitably had my nose stuck in a book and didn’t know what any of it meant. While I still can’t distinguish a quarterback from a lineman, I would happily sit through any game as long as I had a bowl of this dip in front of me. The recipe comes from my new cookbook by way of my good friends Kelley and Amanda. They also grew up in Illinois and are die-hard Bears fans.
When it rains it pours, right? Right after I submitted the final manuscript for my cookbook last fall, I received a call from Craftsy asking if I’d be interested in teaching a class for them. Without pause, my answer was YES! Craftsy offers hundreds of high-quality online classes, not only in cooking, but also in things like photography, knitting, sewing, painting and decorating, with over 8 million members and growing. Ironically, I ended up jumping straight out of my food processor and right into my blender (or at least, that’s how it felt), developing a course called “Quick & Delicious, Make the Most of your Blender.” Hey, I’m all about tools that can help me get quick and nutritious meals made from scratch on the table, and, like the food processor, the blender can do just that!! While you might think the blender is only good for smoothies (it is undeniably the smoothie king), did you know you can also use your blender to make the easiest-ever, from-scratch batters, sauces, soups, condiments and more?
Today is a bit different. Instead of featuring a recipe here, I’m going to redirect you to an awesome blog/Website called Baby FoodE, where food blogger, author and super-mom Michele Olivier features my recipe for Apple Pecan Crisp. She also features my new cookbook, and I’m so utterly humbled by her gracious words. Hop on over for the recipe, AND for the chance to win a free copy of the book! While you’re there, be sure to check out Michele’s awesome family-friendly recipes and tips!
Thank you, Michele!
It’s heeeeeerrrreeeeee! It’s official—my cookbook is now on sale! Coming in at 254 pages, with 120 recipes and tons of tips and techniques (and the occasional bad joke, I can’t lie), The Food Processor Family Cookbook was designed just for YOU! My mission is to help you get homemade, from-scratch food on the table, and these recipes were designed to help you streamline your time in the kitchen. You CAN cook up wholesome, whole foods, even with a busy lifestyle. So whether you’re looking to eat better this year, cook more, or even if you just want to know how to use that dusty old (or possibly brand new) food processor to it’s best capability, I have you covered. These are some of my family’s favorite dishes—from James’s most-loved buttermilk biscuits and Sriracha chicken wings, to Ella’s must-have pumpkin muffins and chicken pot pies, to killer falafel and frozen yogurt (without an ice cream maker!). The book is also brimming with gluten-free and vegetarian options, and I’ve even included tips for making your own baby food, since that’s exactly what I was doing for Juniper while writing this.
Whew, I don’t think I took a breath during that entire paragraph. I’m just SO EXCITED to share this with you! Below I’ve included some of my favorite recipes from the book, although it was kind of like choosing children (speaking of children, look who made it into the book!). You can buy the book HERE, or at your local Barnes and Noble. Grab yourself a copy, pour yourself a glass of wine, and let’s get cooking!!! I’ll also be doing a book signing at The Cold Spring General Store in Cold Spring, NY, on Saturday, January 23rd from 1-4pm. If you’re in the area, please stop by for a glass of wine and a nibble!!
Some recipes from the book:
- “Go Bears” Sriracha Dip
- Hummus and Babaganoush
- Pumpkin Almond Muffins
- Buttermilk Biscuits
- Granola Clusters
- Apricot Walnut Scones
- Cherry Chocolate Granola Bars
- Zucchini Cakes
- Potato Gratin
- Ruby Red Gazpacho
- Hearty Tomato Soup with Cheddar Croutons
- Chopped Power Salad
- Coconut Curry Rice Bowls with Shrimp
- Sriracha Chicken Wings
- Chicken and Peach Kebabs with Peanut Dipping Sauce
- Marinated Lamb Chops with Mint Pesto
- Asian Marinated Pork Chops with Cilantro and Mint Chutney
- Chilled Peanut Soba Noodles
- Black Bean Veggie Burgers
- Curried Chickpea Salad Wraps
- Blueberry-Almond Galette
- Apple-Pecan Crisp
- Mango Frozen Yogurt
- And SO MUCH MORE!
Happy New Year! It’s hard to believe that we’ve hopped right into 2016. December already seems like a blur. We spent the holidays in Illinois with my family, where the nine grandkids (all under the age of 7!) created the best kind of chaos. James’s parents then visited us back home for more merry-making, and we then celebrated Juniper’s first birthday (how in the world did that happen?). That’s where these banana cupcakes come in, but more about them in a minute.
Right before the holidays, I spent a week in December in Colorado filming a cooking class for Craftsy (if you’re not familiar, Craftsy is the fastest growing creative community on the web, offering hundreds of classes by some of the world’s best instructors). It was so much fun to be back in Colorado (my first time since college!), and I was so honored to work with the Craftsy team to produce a cooking class all about the blender. I seem to be the queen of appliances lately, what with my food processor cookbook and now a blender class, but, as you know, I’m all about tools that can help me get wholesome, made-from-scratch meals on the table quickly. In the Craftsy class, I tackle the ins and outs of using the blender to whip up nutritious recipes and meals, from smoothies and nut milks, to my family’s favorite dressings and condiments (ditch the processed stuff!), to soups, to a nutritious jam (no canning equipment needed!), banana pancakes and more. The class will be launching later this month, but I’m thrilled to be giving away a free class! To enter for a chance to win free access to the class click HERE. I’ll announce the winner on January 18th!
Back to those birthday cupcakes! This was Juniper’s first experience eating cake, and I wanted to give her something that wasn’t too sugary in the hopes of allaying her sweet tooth for at least a couple more months (there’s no hope of preventing it—she is a Sizemore after all). I therefore made a simple batter which I adapted from Elana’s Pantry using almond flour, mashed bananas and honey. Ok, ok, so I also stirred in some mini chocolate chips, but Ella made me do it, I swear (did I mention that we Sizemores have sweet teeth?!). Without frosting, they make for fantastic muffins—they’re ultra tender and moist, with a sweet, sticky top. It’s what banana bread dreams are made of. However, you can take them to even higher heights (literally and figuratively) by swirling on some cream cheese or chocolate frosting. Nobody had a clue that the cupcakes were naturally gluten free, or that they were kinda-sorta healthy. And, most importantly, little Junie loved them.
I have so much to share in the next couple of weeks, including—LOOK—my cookbook has arrived! It will officially be going on sale next Friday, January 15th (cue my happy dance!). More about that next week… In the meantime, I wish you a joyful, healthy and happy New Year!
- 1 ¾ cups (6.1 ounces) almond flour/meal
- 1 tablespoon (0.3 ounces) arrowroot flour
- ¼ teaspoon fine grain sea salt
- ½ teaspoon baking soda
- 2 large eggs
- ¼ cup grapeseed oil (or another neutral oil)
- ¼ cup honey
- ½ teaspoon lemon juice
- ½ teaspoon vanilla extract
- 1 scant cup mashed banana (2 medium bananas)
- Preheat the oven to 350˚. Line 10 muffin cups with paper liners.
- In a large bowl whisk together the almond flour, arrowroot flour, salt and baking soda.
- In a separate bowl, whisk the eggs with the oil, honey, lemon juice, vanilla and mashed banana. Whisk the wet ingredients into the dry ingredients. The batter is fairly wet, but that’s ok.
- Divide the batter among the muffin cups (an ice cream scoop with a lever is a great tool for this task). Bake 25-28 minutes, turning the pans halfway through the cooking time, until golden brown on top. A toothpick inserted in the center should come out clean. Cool the muffins in the pan for 10 minutes, then transfer them to a rack to cool completely (the centers will sink slightly). Serve unadorned as muffins, or top them with the frosting of your choice to transform them into cupcakes. Do Ahead: The muffins can be stored in an airtight container for up to 4 days, or frozen for up to 2 months.
Our Christmas tree is up, the lights outside have been strung and the girls and I are singing along to holiday music nearly every evening (much to the chagrin of my music-making husband, who doesn’t appreciate my tone-deaf voice nearly as much as my eleven-month-old). The holiday season is in full throttle, and things are especially accelerated for me this year, as I’ll be traveling to Denver mid-month to teach a class for Craftsy (I’ll share more about that soon!).
I’m not sure how to start this, so I’m just going to jump right in. You know how I mentioned in my last post that I was really busy this fall? Well, without further ado, I’d like to introduce you to my new baby:
The Food Processor Family Cookbook: 120 Recipes for Fast Meals Made from Scratch is now available for pre-order on Amazon, and it will hit bookstore shelves on January 15th! Eeeeeeeee! I’m so excited, and still in a bit of shell shock from the craziness of the past couple of months.
My dear friends, it has been way too long. It’s late, and I’m sitting here with a cup of tea (I’m not going to lie—I just finished a gigantic glass of wine). I feel so glad to be back. I’ve been consumed with a few projects, which I promise to share with you very, very soon (as a hint, one starts with “b” and ends with “k”!!), but in the meantime, did you get the memo that Thanksgiving is next week? How did this fall flash by so fast? My little baby is already almost eleven months old! My oldest is flying through kindergarten! And there are only FIVE MORE MONDAYS UNTIL CHRISTMAS!!!
From Scratch Fast Families: The Connaughtons
Brady and Matt Connaughton live in Shark River Hills, NJ, with their three very active boys. Even though their schedules are packed, Brady cooks most nights for the family, often sourcing from her garden or farm share (rock star!). You’re going to love her Lemon Ginger Chicken recipe, which, parden my French, is so freaking delicious! It might look simple, but the flavor is phenomenal from the lemon, ginger and garlic, and the meat is supremely moist. Brady serves it with a stellar Parmesan Quinoa—this is the recipe to convince picky kids, and adults, to eat their quinoa. This is the perfect back-to-school meal for active families. Thank you to Brady and her family for joining us this week!
Corn. Corn. Corn. Corn. It’s August, and that means CORN! As I’ve mentioned in years past, I’m an Illinois native, and corn runs in my blood. I love the stuff, especially since I only have a month or two to gorge on it each year. Corn season began a couple of weeks ago in the Hudson Valley, and we’ve been eating it every weekend slathered with butter and sea salt, straight off the cob. I’ve even trained Ella in the art (read: “chore”) of shucking corn, which she happily (read: “naively”) finds entertaining. While I love steamed and boiled corn, grilled corn is especially appealing right now, since it requires no stovetop action and imparts a fabulous smoky flavor.