baba ganoush


When you’re a kid and your mom tells you that she’s making eggplant for dinner, you’re less than excited.  I think my common responses were “no, thank you, mom” or “can I have some fettuccine Alfredo instead?”  But as you’ve seen by my previous recipes, like this one for eggplant parm, I’ve grown to love eggplant.  Not only is it so versatile, it’s an incredibly filling vegetable.  I’ll never pass up some filet mignon, but some days, a healthy vegetarian meal is all you need.

Shirley and I grew up eating homemade hummus, tahini, and baba ganoush at home, and I’ve been making it in my own home ever since.  If you’re unfamiliar, baba ganoush is a popular Mediterranean side dish consisting of cooked eggplant and spices.  It is incredibly easy to make, so flavorful, and a great side dish if you’re sick of yet another day of chips and dip!

Baba Ganoush
(Makes 3 cups)

2 medium eggplants
5 garlic cloves, crushed
1/2 lemon, juiced
2 tbsp mayonnaise
1 tbsp extra virgin olive oil
Salt and pepper to taste

Bake the eggplants in a 375 F oven until very soft, about 30 minutes.  Allow the eggplant to cool, and then peel completely.

In an 8-cup food processor, combine the eggplant, garlic, lemon juice, and mayonnaise.  Process until the mixture is uniform.  Drizzle in the olive oil and process, being careful not to over-process.  Add salt and pepper to taste.

Serve as a side dish with vegetables, crackers, or pita!

– food on,


national ice cream day: chocolate ice cream

Chocolate Ice Cream.png

I couldn’t imagine a better day than national ice cream day to return to blogging.  For as long as I can remember, I have loved ice cream.  And ice cream that’s topped with chocolate shell?  Swoon.

Now, there’s nothing wrong with the occasional Haagen Dazs or Ben & Jerry’s (Phish Food is my favorite!), but there’s something about homemade ice cream that is just incredible.  From how easy it is to make and customize, to the creaminess and tastiness, it really is a no-brainer.  I’ve already shared our vanilla bean ice cream, but in honor of national ice cream day, it’s time to shake things up!  And what better way to do that than with chocolate – a lot of it!

chocolate ice cream
(Makes 1 quart)

20 oz chocolate of at least 70% cocoa
2 cups whole milk
2 cups heavy cream
1 1/2 cups sugar

Combine all the ingredients in a saucepan and at medium-high heat, slowly bring them to a boil. Turn the heat to low and simmer for 5 more minutes, or until the chocolate melts and the mixture is homogeneous. Let the mixture cool down to room temperature, then refrigerate for 1-2 hours. Pour into an ice-cream maker bowl and freeze according to the manufacturer’s instructions.

– ice cream on,

Cheese and Garlic Biscuits


We were lucky enough to receive a gift card to Lobster Gram, a company that delivers live lobster and other super tasty seafood across the country.  I really enjoyed the Lobstergram experience, and I’ll tell you about that soon!  We received lobster tails, many many many lobster claws, and some incredible lobster bisque as part of our package.  To go along with the bisque, I wanted to make some biscuits – reminded of the Red Lobster biscuits that complement seafood anything so well.

I’m not much of a baker – that’s Sharon’s expertise – so I’ve never made biscuits before.  I could not believe how easy and quick they were to make!  They came out moist and rich – just the perfect bite or few to go along with the bisque.


Cheese and Garlic Biscuits
(makes about 10 biscuits)

1 3/4 cups all purpose flour
1/2 tsp salt
1/2 tsp baking powder
4 tbs butter, at room temperature
1 cup unsweetened coconut milk
1 cup shredded monterey jack cheese
1/4 cup butter, melted
1 clove garlic, finely minced

Heat oven to 450 degrees.  Mix  flour, salt, baking powder and butter together.  Combine with your hands until the butter is well mixed and the mixture is crumbly.  Add the milk and cheese and knead until a dough has formed.  Form dough into small balls, approximately 3 inches in diameter, and place on a greased cookie sheet, pressing down to form a biscuit shape.  The biscuits will bake for a total of approximately 15 minutes, or until slightly browned.

While the biscuits bake, melt remaining butter and mix with garlic.  Pour a teaspoon of butter on each of the biscuits after about 13 minutes of baking, and bake for another 2-3 minutes so the biscuits are shiny and golden.

food on,


Almond Butter Cookies


It’s no secret that I love sweets and desserts.  If I had my choice, it’d be a hot fudge brownie sundae, with extra brownies and chocolate ice cream any every day.  But, sometimes, I can appreciate sweets that are much more subtle – I was shocked at how satisfied these left me.  They are much simpler, the perfect pairing to a meal or with a cup of tea.

I made these for the first time this past holiday season for a few different gatherings and everyone was immediately a fan.  At our housewarming party, I sent a friend of mine home with a bag full, since he liked them so much, and hey, he was going to finish them all anyways!  He savored them for the next few days and was upset when they were gone.

I shape them into small crescents, but any way will do.  I’ve made them with brown sugar and really like the way it compliments the nuttyness of the cookies.


Almond Butter Cookies
(makes about 15 cookies)

1/2 cup butter, room temperature
1/2 cup brown sugar
1/2 tsp vanilla extract
1 tsp almond extract
1 cup flour
1/2 cup almond flour
1/2 cup powdered sugar, for dusting

Heat oven to 350 degrees.  Beat together the butter, sugar, and extracts.  Once combined, add the flours.  Stir together until a flaky dough is created.  Knead the mixture together with your hands until a dough is formed.  Break the dough into small pieces, approximately 2 tbs in size and shape into small crescents.  Place cookies on a buttered cookie sheet and bake for approximately 15 minutes, until lightly browned.  Sprinkle with powdered sugar.

-sweet on,


creamy spinach

For the longest time, I didn’t have an immersion blender in my new apartment.  And when you have such a love for creamy spinach like I do, that’s a real issue.  So as soon as my birthday rolled around, and the “what do you want for your birthday?” talks began, it was only logical for this young lady to request a purple immersion blender.

What’s the big deal about some creamy spinach, you ask?!

Well, this creamy spinach is only the most delicious side dish you could ever have.  Shirley and I grew up with our mom making this dish for us.  I always loved that it felt like a meal in itself.  It wasn’t just a piece of broccoli or asparagus that I got sick of after two pieces.  Heck, I even remember standing over the stovetop with a spoon sneaking bite after bite while my mom yelled at me to move!

This is an easy dish that you will not regret!  Enjoy!

Creamy Spinach
(Makes 6 servings)

2 tbsp flour
2 tbsp salted butter
1/2 cup vegetable stock
1/2 cup 2% milk (may be substituted with another 1/2 cup of vegetable stock)
1/2 tsp salt
10 oz frozen chopped spinach (or about 24 oz fresh spinach)
1 medium onion, chopped
1/2 cup grated cheese (Gruyere, Fontina, or Cheddar)
1/8 tsp grated nutmeg
Salt and pepper to taste

In a small pan, melt the butter and stir in the flour until blended in.  Continue to stir on low heat until the mixture is light yellow.  Add the stock, 1/2 tsp salt, and milk in a few batches, stirring after each addition, until a uniform texture is reached.  Keep adding liquid to form a smooth and thick paste.  Remove from heat.

In a large pan, sauté the chopped onion in olive oil until translucent.  Add the spinach and reduce heat.  Let cook for 15 minutes, stirring occasionally.

Add the sauce to the spinach and stir well.  With an immersion blender, process the mixture until smooth.  Add the grated cheese and stir well.  Lastly, add the salt, pepper, and grated nutmeg to taste.

– food on,


Açaí Bowl with blueberries, strawberries, bananas, honey, chocolate chips, and granola


I never jumped on the açaí bandwagon.  Sure it’s healthy, exotic and has a lot of antioxidants, but so do a lot of other things.  But, about 6 months ago, I had my first açaí bowl and wow, I was hooked.  I couldn’t believe how tasty it was.  And, like other recipes I’ve mentioned before…I thought, they call this breakfast?? Sign me up because to me, this tastes like dessert.  I’ve had a few bowls since, but decided that this was simple enough that I could make it at home.

The only thing I needed to tackle was this açaí berry thing.  After some (okay, alot) of looking and digging, I honed in on what to buy and how to make these bowls.  I found that regular grocery stores had no açaí berry selection (aside from juice), trader joe’s was no help (for once!), and my best bet was whole foods.  The frozen foods section had a few different options – what you want the açaí fruit frozen packs that are supposed to be used in smoothies.  I’ve used the unsweetened packs before, and given the honey and sweet fruits, I personally prefer those.


Açaí Bowl with blueberries, strawberries, bananas, honey, chocolate chips, and granola
(makes 2 bowls)

2 single serving frozen açaí berry pouches, ~7 ounces
1/2 cup unsweetened coconut milk
1/2 banana, thinly sliced
5 strawberries, cut into small pieces
1/4 cup chocolate chips
1/2 cup blueberries
1/2 cup granola
2 tbs honey
2 tbs coconut flakes

In a blender, mix together the açaí berry and the coconut milk until a smooth consistency is reached.  Place in freezer for approximately 10 minutes.  Scoop the açaí berry mixture into a bowl.  Place strawberries, blueberries, bananas, chocolate chips and granola into the bowl and drizzle with honey and coconut flakes.

Açaí on,
– Shirley

salted caramel apple pie

K and I love going apple picking in the fall.  When we first started dating, we used to love taking trips up north in Upstate New York.  We’d go apple picking, then head on over to the store and talk over a couple warm apple cider donuts and some s’mores ice cream.  It was the best way for us to take a break from schoolwork and just enjoy each other’s company.  So it’s no surprise that we still find the time every fall to grab ourselves some fresh apples.  But as most of you know, you usually come home with about 30 apples.  aka too many apples!  That’s why this apple pie is exactly what to make when you have way too many apples left over.

Not only is the apple filling easy to make, the pie crust is super simple as well.  But, if you prefer, you can always use store-bought crust as well!

Salted Caramel Apple Pie
(Makes 1 lattice-covered pie)
Adapted from The Baker Chick

1 pie crust, plus more for lattice (recipe follows), chilled
6 cups apples, peeled and sliced
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
1 tsp vanilla
4 tbsp 2% milk
4 tbsp unsalted butter

Using a rolling pin, roll the dough to a thickness of about 1/4″ and place inside your pie dish, leaving a small overhang.  Chill in the refrigerator until the filling is ready.

Preheat oven to 450 F.

In a large bowl, combine the brown sugar, sugar, flour, cinnamon, nutmeg, and salt.  Add the apples and mix well.  Add the vanilla and milk.

In a large skillet, melt the butter at medium heat.  Once melted, add the apple mixture and cook for about 6-8 minutes, or until the apples are soft and the sugar-flour mixture has turned a golden brown color.  Pour the filling into the pie crust dish.  Cover with a lattice top, if you want to!  Brush the lattice top and the edges with a little bit more milk.

Back at 450 F for 15 minutes.  Reduce the heat to 350 F, and bake for 45 minutes more.  At this point, the crust should be golden and the filling should be bubbling.

Pie Crust
(Makes enough for 1 pie crust, plus more for a lattice top)

2 1/2 cups flour
1 tsp salt
1 tsp sugar
1 cup (2 sticks) unsalted butter, cold and cut into cubes
1/4-1/2 cup ice water

Combine the flour, salt, and sugar in a food processor.  Add the butter and pulse for another 10 seconds.  With the processor (or hand mixer) still running, add the water just until the dough comes together.  This should only take about 15 seconds.

Remove the dough from the food processor and shape into two discs.  Cover the discs in plastic wrap and keep in the refrigerator until they are ready to be used.

– bake on,