Posts Tagged recipe

Rhubarb Coffee Cake

I feel like I’ve been living under a rock for a few months. Pregnancy doesn’t seem to be terribly conducive to productivity, and it certainly isn’t conducive to food blogging. I just feel so tired all the time. I’ve had zero energy and cooking has lost some of it’s appeal. Honestly, for awhile there, I didn’t want to eat anything except for cereal, grapes, and toast. Such is life during the first trimester.

But, I’m finally starting to feel like my old self again. Real food (meaning: something other than grapes and toast) actually sounds good. I’ve started cooking again. It feels good to be back.

In my opinion, a good piece of coffee cake is one of life’s simple pleasures. Coffee cake isn’t particularly pretty or inventive, but it’s just so good. I’ve made this recipe a number of times, and it never fails. The cake is so moist and flavorful, layered with chunks of tangy rhubarb on the bottom and giant spiced buttery crumbs on top.

If there was anything that was going to lure me back into the kitchen, it was this recipe. It’s just that good.

rhubarb coffee cake | rosemarried.com

RHUBARB COFFEE CAKE
(Adapted from Smitten Kitchen)

For the cake:
1/2 pound rhubarb, cut into 1/4″ chunks
1/4 cup sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger
1 teaspoon finely grated lemon zest
1/3 cup plain yogurt (or sour cream)
1 large egg, plus one large egg yolk
2 teaspoons vanilla extract
1 cup all purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter (room temperature), cut into 8 pieces.

For the crumb topping:
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup (1 stick or 4 ounces) butter, melted
1 3/4 cups all purpose flour

1. Preheat the oven to 325 degrees F. Grease an 8×8 baking pan.

2. In a small bowl, toss chopped rhubarb with 1/4 cup of sugar, corn starch, lemon zest, and 1/2 teaspoon ground ginger. Set aside.

3. To make the crumb topping, whisk together the sugars, spices, salt, and melted butter in a large bowl. Mix until smooth. Next, stir in the flour with a spatula or wooden spoon. (The mixture will resemble a solid dough.) Press the dough firmly in the bottom of the bowl, and set aside.

4. To make the cake filling, stir together the yogurt (or sour cream), egg, egg yolk, and vanilla in a small bowl. In the bowl of a stand mixer, using the paddle attachment, mix together the flour, sugar, baking soda, baking powder, and salt. Add the butter pieces and a spoonful of yogurt into the mixture, and mix on medium speed until moistened. Increase the speed and beat for 30 seconds. Add the rest of the yogurt in two batches, beating for 30 seconds after each addition and scraping down the sides of the bowl with a spatula.

5. Scrape most of the batter into the prepared pan (reserving about 1/2 a cup). Spoon the rhubarb over the batter. Spoon the remaining batter over the rhubarb. (Don’t worry if it doesn’t evenly cover the rhubarb, it can just be scattered dollops of batter!)

6. Using your fingers, break the topping mixture into big crumbs. Sprinkle the crumbs over the cake. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Cool before serving.

Meyer Lemon Yogurt Cake

Tomorrow morning, I will wake up long before the sun comes up and I will drag my sleepy self to the airport. Clad in borrowed snow boots and a down coat, I’ll board a plane to Minneapolis.

It was -26 in Minneapolis earlier this week. I can’t even imagine what that kind of cold feels like, honestly. I certainly don’t have the clothing for such temperatures. I’ve cobbled together a borrowed wardrobe of snow clothing and I’m hoping for the best. I may just hole up in the Mall of America for the week. (I can subsist on Cinnabon and roller coasters!)

Meyer Lemon Yogurt Cake | Rosemarried.com

It should go without saying that Minnesota in March is not my dream vacation. But, my middle sister now lives in Minneapolis and she’s turning the big 3-0 this week. She insisted that she had to have both of her sisters with her on her 30th, and so we agreed to make the trek to the frigid Midwest.

Since there doesn’t seem to be a whole lot of sunshine in my immediate future, I decided to make my own sunshine in the kitchen. One of the best things about winter is the abundance of citrus. Even on the darkest and gloomiest of days, the mere scent of citrus brightens my spirits.

This cake is the perfect remedy for wintertime blues. It’s decidedly simple, and the Meyer lemons truly shine through the batter. If you need a little sunshine in your life, I suggest you give this cake a try.

Meyer Lemon Yogurt Cake | Rosemarried.com

Meyer Lemon Yogurt Cake

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain yogurt
  • 1 cup plus 1 tablespoon white sugar
  • 3 large cage-free eggs
  • 1 tablespoon grated Meyer lemon zest (approximately 2 Meyer lemons)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1/2 cup powdered sugar
  • 1/3 cup plus 1 tablespoon freshly squeezed Meyer lemon juice
  • 1/2 vanilla bean, split and seeds scraped

Instructions

  1. Preheat the oven to 350°F. Grease and flour a loaf pan.
  2. In a small bowl, sift together the flour, baking powder, and salt. In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, 1 tablespoon lemon juice, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. Next, fold the vegetable oil into the batter until it is combined.
  3. Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick placed in the center comes out clean.
  4. Meanwhile, in a small pan, combine 1 tablespoon of sugar, the remaining lemon juice, and the vanilla bean seeds. Heat over med-low, until sugar dissolves and mixture is clear. Remove from heat.
  5. When the cake is done, remove from the oven and allow to cool in the pan for a few minutes. Remove from pan and place on a baking rack. Pour the glaze over the cake and allow it to soak in. Allow to cool before serving.

Notes

Adapted from Smitten Kitchen

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Shredded Cabbage Salad with Orange Sesame Vinaigrette

If you happen to live in Minneapolis, Chicago, New York, Fargo, Anchorage, Denver – or any other city that has a real winter – I have a new found respect for you. No, seriously. How do you do it?! The cold, snow, ice, wine, and freezing rain. I hate it all. We just had 4 straight days of snow in Portland and I feel exhausted and cold and tired and like I need a month-long tropical vacation.

When the snow began to fall on Thursday morning, I was immediately enamored. It was just so pretty and fluffy…and I didn’t want it to stop! I wished that we all could have a snow day (or two!). I wanted to cozy up with a good book, my bunny, my cat, and my husband. I wanted to watch bad television shows and drink red wine. I wanted my own little wintery staycation.

Well, I certainly got what I wished for. I was stuck in my house for 5 days, due to “extreme weather conditions”. It was novel at first, but quickly turned maddening. I cleaned my house. I did boatloads of laundry. I cooked a ton. For the most part, I cooked familiar dishes, such as meatloaf, mac n’ cheese, and harissa-stewed butternut squash. At some point during the storm, however, I decided to make something light and healthy. I raided my fridge and found a head of cabbage, a couple of green onions, carrots, and an orange. And thus, this salad was born.

This salad is the result of snowstorm and sheer boredom, but that shouldn’t deter you. The salad is bright and fresh and wonderful. Honestly, it tastes like sunshine. (And since we’re right smack the middle of winter, I think we could all use a bit more sunshine, don’t you?)

Cabbage Salad with Orange Sesame Vinaigrette | Rosemarried

SHREDDED CABBAGE SALAD WITH ORANGE SESAME VINAIGRETTE

Ingredients:

1 small head (green) Napa cabbage
1 carrot, julienned
3-4 green onions, thinly sliced
Small handful of cilantro (8-10 stems), finely diced
1 tablespoon sesame seeds
1 large clove garlic, minced
The juice of half an orange, plus 1 teaspoon grated orange zest
2 tablespoons sesame oil
1/4 cup rice vinegar (unseasoned)
1 teaspoon honey
Salt & pepper, to taste

Method:
Using a sharp knife (or mandoline or food processor), slice or shred the cabbage into thin strips. Toss the cabbage with the sliced carrots, green onions, and cilantro.

In a small bowl, whisk together the orange juice, orange zest, minced garlic, sesame oil, rice vinegar, and honey. Toss the cabbage mixture with the dressing to coat, Season with salt and pepper, to taste. Sprinkle sesame seeds over the salad and lightly toss. Serve at room temperature.

Soba Noodle Salad with Miso Chard Pesto and Honey Roasted Carrots

I spent a lot of time in the kitchen last week, prepping and preserving in anticipation for the PDX Food Swap. Truth be told, I haven’t been spending a ton of time in the kitchen as of late. Life has been busy and chaotic and I just haven’t had a lot of time or energy for creative kitchen projects. But, the PDX Food swap was looming in the distance and I just couldn’t stomach the idea of going to the swap empty-handed.

So, I carved out some time in my week and forced myself to get into the kitchen. Over the course of a couple days, I cooked and created and canned and preserved. I made a giant mess of my kitchen, but it was totally worth it.

I felt accomplished and inspired…and strangely relaxed. Cooking has that effect on me, I suppose.

roasted rainbow carrots

Of all the things I cooked this past week, I think this soba salad is my favorite. The chard and miso pesto is earthy and savory, dark and uniquely delicious. (Truthfully, it isn’t really a pesto at all. I just wasn’t sure what else to call it.) The savory pesto paired beautifully with the natural sweetness of the roasted carrots, and let me tell you, it made for a damn good soba noodle salad.

(Also: I begrudgingly brought a couple of jars of the chard and miso ‘pesto’ to the PDX Food Swap, but I selfishly wanted to keep it all to myself. It’s too good.)

Soba Salad with Swiss Chard and Miso Pesto

Soba Salad with Miso Chard Pesto and Honey Roasted Carrots

Serving Size: 3 as an entree, 6 as a side

Ingredients

  • 1 bunch swiss chard
  • 3 garlic cloves, peeled
  • 1/4 cup red miso paste
  • 2 tablespoons unseasoned rice vinegar
  • freshly ground black pepper
  • 1 package soba noodles
  • 1 bunch rainbow carrots (or 5-6 regular carrots)
  • 1.5 tablespoons sesame oil
  • 1 teaspoon honey
  • 1/2 teaspoon red chili flakes
  • Green onions, ends trimmed and sliced thinly (for garnish)

Instructions

  1. Roast the carrots (can be done ahead of time): Preheat the oven to 400 degrees. Wash and trim carrots (do not peel). If your carrots are very thin/small, you may leave them whole. If the carrots are thick, slice in half (or quarters) lengthwise. Pat the carrots dry and place in a bowl. Toss with sesame oil, honey, red chili flakes, and a pinch of salt and pepper. Lay the carrots in a single layer on a lined baking sheet and roast in the oven for 15-20 minutes, or until browned and fork tender. When cooked to your liking, remove from the oven and set aside until use.
  2. Place a large pot of salted water on the stove over high heat. Bring to a boil. Meanwhile, wash the chard and trim off the stems. Set stems aside. Roughly chop the chard leaves. When the water is boiling, add the chard leaves into the water and stir to combine. Blanch chard in the water for 2-3 minutes. Using tongs or a slotted spoon, remove chard and transfer to a bowl. Reserve the pot water.
  3. Using a food processor (or blender), blend the blanched chard, garlic, miso paste, and rice vinegar. Scrape down the sides of the bowl occasionally, and blend until a smooth paste forms. Season with freshly ground black pepper. Taste, and adjust seasonings if needed.
  4. Bring the pot of reserved blanching water to a boil. Cook the soba noodles in the water, according to package directions. Drain the noodles and rinse with cold water. Set aside.
  5. In a large bowl, toss the soba noodles with the chard pesto. Add a few teaspoons of the pesto at a time, until the noodles are evenly coated. (Extra pesto can be stored in a sealed container in the fridge) Taste, and season with salt, pepper, or red chili flakes as needed. Serve at room temperature and garnish with roasted carrots and sliced green onions.
  6. Note: I adapted this recipe from Chow, and they chose to sauté the chard stems in oil before tossing them in the soba salad. I chose to go another route with the stems, and quick-pickled them in a mixture of rice vinegar, salt, and sugar. I was pretty pleased with my pickled chard stems, and thought they made a crunchy, bright, and briny addition to the salad.
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African Peanut Stew with Collard Greens

This is the perfect meal for a dreary January day.

The peanut stew full of flavor and spice. It’s hearty, but it isn’t heavy. It is simple and comforting, full of protein and leafy greens. The dish is vegan, but it doesn’t lack in richness or flavor. It just works, on so many levels.

I honestly think I could eat this stew every day for the rest of my life, and I would die a happy woman.

It is truly that good.

Give it a try, I dare you.

African Peanut Stew | Rosemarried

African Peanut Stew with Collard Greens

Ingredients

  • 4-5 cups vegetable stock
  • 1 medium red onion, chopped
  • 1 small knob of ginger, peeled and finely diced
  • 4 cloves of garlic, peeled and minced
  • Salt, to taste
  • 1 bunch hearty greens (such as collard greens, kale, or chard), chopped into thin strips.
  • 3/4 cup creamy peanut butter (organic, no sugar added)
  • 1/4 cup tomato paste
  • 1 cup canned fire roasted tomatoes (diced)
  • Sriracha, to taste
  • Cilantro, for garnish
  • Roughly chopped peanuts, for garnish.

Instructions

  1. In a Dutch oven or large skillet, heat 1 tablespoon of olive oil over medium-high head. Cook the red onion and garlic for 3-4 minutes, until translucent. Add in ginger, and stir into the mixture. Cook for 1 minute more. Add in 4 cups of vegetable stock and bring to a boil. Reduce heat and allow to simmer for 15-20 minutes.
  2. In a mixing bowl, combine the peanut butter and tomato paste. Pour in 1 cup of hot stock to the bowl, and whisk together. Add another half cup of hot stock and whisk until smooth. Then, pour the peanut mixture into the pot. Mix well. Stir in the canned tomatoes and collard greens. Allow to cook over medium-low heat, stirring occasionally, for 15-20 minutes or until mixture has reduced and is thick and creamy. (If the mixture is too thick, cut with a bit more vegetable stock.) Season with salt and Sriracha to taste.
  3. Serve over brown rice and garnish with chopped cilantro and peanuts.
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Adapted from Cookie and Kate.

Harissa-Stewed Butternut Squash

When I first moved to Portland from Los Angeles, I was told that I must eat at Toro Bravo. I was warned that the restaurant doesn’t take reservations. I was told to expect a long (2+ hour!) wait. But, everyone declared that the wait was worth it.

The people of Portland have long adored Toro Bravo, but I just couldn’t find it in me to wait for two hours for dinner. I’m far too impatient (and I knew I would get far too hangry).

That said, it took me 4 years to finally visit Toro Bravo. I planned to arrive early on a weeknight, in hopes to evade the crowds. Much to my surprise and delight, I was seated right away. Over the course of the evening, I tried a number of different dishes and they were all ridiculously good. However, there was one dish that stood out above the rest: the Harissa-stewed butternut squash. It was incredible — smoky, spicy, rich, warm, and comforting. I devoured the squash and considered ordering another. (And, yes, I’ll admit that I should have tried Toro Bravo years ago. Why did I wait so long?!)

I’ll admit that I crave this dish often. It’s completely addicting. I’ve braved the lines at Toro Bravo a couple of times since that night, specifically for the squash. You can image my elation, then, when I discovered that the new Toro Bravo cookbook included a recipe for the dish!

Let me tell you, the ability to make this dish at home is a real game changer. I might never leave my house again, except to go to the store for more squash and harissa.

harissa squash

TORO BRAVO’S HARISSA-STEWED BUTTERNUT SQUASH
Adapted from “Toro Bravo: Stories. Recipes. No Bull.” and Portland Monthly Magazine.

Notes on the recipe: The original recipe calls for Rose Petal Harissa, but says that you can sub regular harissa. I used regular harissa, but the kind I have is particularly spicy, so I cut it with a bit of tomato paste (which also added color and flavor to the dish).

INGREDIENTS:
1 butternut squash (2–3 lb)
4 tbsp butter
Salt and pepper
1 tbsp olive oil
1 tsp smoked paprika
1 medium yellow onion, thinly sliced
4 cloves garlic, thinly sliced
1 tbsp harissa
2 tbsp tomato paste
1 1/2 cups heavy cream
Several dollops soft goat cheese

METHOD:

1. Using a sharp knife, halve the squash. Trim off the skin, scoop out the seeds, and dice into 1/2″ cubes.
2. Heat two large skillets over medium-high heat. Place two tablespoons of butter in each pan. Once the butter has melted and is beginning to brown, place half of the squash in one pan and half in the other. Season squash with salt and pepper.
3. Allow squash to cook untouched for the 3 minutes, or until brown on one side. Toss and allow the squash to cook a few more minutes, until nicely browned.
4. Pour squash into one pan, remove from heat, and set aside. Add a bit of olive oil to the empty skillet and cook onion and garlic over medium-high heat. Stir often and cook for 2-3 minutes.
5. Add the squash into the pan with the onions and garlic, and stir to combine. Add in the harissa, cream, tomato paste, and paprika. Allow to cook, uncovered, until squash is fork tender and beginning to fall apart (30+ minutes). Taste, and adjust seasonings if needed.
6. Pour the mixture into shallow baking dishes and sprinkle dollops of goat cheese over the top. Broil for 3-4 minutes, until nicely browned. Serve immediately.

Happy New Year: La Luna Rosa Cocktail

Here’s to a new year, to new adventures and new beginnings. My resolutions are simple this year: I want to read more. I want to spend more time outdoors. I resolve to make my bed, every single day. I want to be a better listener, a better wife, a better friend. I resolve to compliment more and criticize less.

I created a cocktail for New Year’s Eve and thought I would share it with you all. New Year’s Eve has come and gone, but I’m an advocate of drinking bubbles year round. I call this drink La Luna Rosa (The Pink Moon). It’s refreshing, unique, and delicious. Simply mix together equal parts Tequila (Anejo or Reposado), sparkling wine, and fresh squeezed grapefruit juice. Top with a few dashes of Peychaud’s bitters. Serve up. It’s as simple as that.

Happy new year, friends. May this be the best year yet.

xoxo,
Lindsay