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Cookie and Kate blog is all about celebrating good food—real, sustainable food that delights the senses and nourishes the body. Cookie Kate is a food blog dedicated to bringing real, whole foods back to the table.
These easy breakfast burritos are total lifesavers. You can make them for a nice weekend brunch, of course. Then you can freeze the extra burritos for later. Enjoy your leftover burritos for quick breakfasts, lunches or dinners!
I came up with this recipe after receiving several reader requests for vegetarian breakfast burritos. Each person described a life-changing breakfast burrito ordered at a favorite restaurant. No one mentioned the same restaurant, but all of the burritos had crispy potatoes, eggs, salsa and avocado in common.
Soggy hash browns have no business on my plate. Crispy or bust! I’ve always associated hash browns with classic diner fare, and left them there. However, I’ve been working on a breakfast burritos recipe on request of several readers, all of whom have suggested including potatoes.
Hash browns seemed like the easiest way to incorporate crispy potatoes. Hash browns are easy to make—basically, all you have to do is grate up some potato, rinse off the starch, squeeze it dry, and cook the potato in a skillet with oil until crispy.
I found some areas of nuance, of course. To enhance the flavor, I tossed grated potato with salt, garlic powder and onion powder before cooking. The garlic and onion powder flavors are subtle, but they make these golden hash browns absolutely irresistible. I’ve used this trick with my roasted breakfast potatoes and mashed potatoes, too.
My other trick to making these hash browns remarkably delicious is to cook them in extra-virgin olive oil. Yep! Extra-virgin olive oil actually has a pretty high smoke point (around 400 to 425 degrees Fahrenheit, contrary to what you might have heard over the years), but I cook these hash browns over medium heat just to be safe.
Take my word for it: You need to make this salad. How about tonight? And then again for friends this weekend?
This crazy-looking showstopper features carrots at their best. Caramelized roasted carrots combined with super thin rounds of raw carrots offer an intriguing, irresistible contrast of tender and crisp.
Topped with perfectly ripe avocado, fresh herbs, and a drizzle of my sunshine salad dressing, you end up with a salad that is so much greater than the sum of its parts.
This salad was inspired by the carrot and avocado salad at Corvino, one of my favorite restaurants in Kansas City. If you have also had the good fortune to enjoy that salad, you are probably obsessed with it like me.
We’ve enjoyed a few sunny days here in Kansas City, but I know frigid temps are around the corner again. So, I’m sharing some veggie-packed comfort food recipes to get us through the coldest month of the year.
I find that the most enjoyable way to eat well during short winter days is to focus on loading up on vegetables, rather than denying myself the cheesy, carb-heavy meals that I’m craving. Here are 25 delicious dinners that are lightened up with fresh and nutritious ingredients. Sneaky!
Here it is! Some sweet mamas have been asking me how to turn my naturally-sweetened banana bread into a cake for their little ones’ birthdays. It took me several tries to get it just right, but today, I’m introducing you to the best banana cake on the internet. Bold statement? Let me back it up.
This banana cake is fluffy, moist, tender and infused with banana flavor. It’s absolutely delicious on its own (it was adapted from banana bread, after all), but I couldn’t resist topping it with my favorite cream cheese frosting. I may have designed this recipe for kids, but it was a big hit my friends. It has officially knocked my favorite local bakery’s chocolate cake down to second place.
I made this cake as a single layer for a zero-fuss, foolproof cake. It’s truly so easy to make. I whisked together the batter by hand, and whipped up the frosting with my hand mixer once the cake had cooled. You can make this cake in a square baker if you’re serving up to nine people, or double it for a party (see the final recipe note for details).
I’m late to the cauliflower rice party. I was skeptical. How could blitzed raw cauliflower, warmed in a skillet, taste anywhere near as satisfying as fluffy, steaming rice? It can’t. The inevitable truth is that cauliflower rice needs some help from other flavors to send me back for seconds.
This is cauliflower rice kicked up several notches by some of my favorite Mediterranean ingredients. Fresh parsley, lemon, garlic, toasted almonds and red pepper flakes make this cauliflower rice an irresistible side dish. It tastes like rice pilaf crossed with tabbouleh, if you will.
I first made this cauliflower rice as a side dish for some leftovers, but it turned into dinner when I couldn’t stop going back for more. To be certain that the recipe was blog-worthy, I made the rice again for my skeptical taste testers.
Their response? “You know, this is really good. Like, really good. Why is this so good?” That’s when I threw my fists in the air and started making slow victory laps around the kitchen island.
You could make this low-carb cauliflower rice to round out a light meal, or to lighten up an otherwise heavy dinner. It will go well any recipe that is loosely Mediterranean in flavor, especially with dishes that contain lemon and fresh herbs. Serve this recipe when a green salad just won’t cut it!
It’s about time. I teased this recipe in my post on how to cook spaghetti squash (the best way), and I’ve been holding it hostage the past few days. Sorry about that!
I’ve always been skeptical about treating spaghetti squash like regular spaghetti. It does go well with marinara sauce, though, especially when it’s stuffed with garlicky sautéed spinach and topped with golden mozzarella.
I came up with this idea when I had a bunch of leftover cooked spaghetti squash. I had spinach in the fridge and marinara in the pantry, so it was meant to be. I wasn’t sure what to call these cheesy babes. Garlicky spinach spaghetti squash boats was a mouthful, so we settled on pizza bowls. Who doesn’t love pizza?
Unlike delivery pizza, these “bowls” offer extra servings of vegetables and greens. The spaghetti squash contains lots of fiber, so this would be an excellent meal to serve the guy who claims that vegetarian dinners never fill him up. Like my brother, but I love him anyway.
Let’s talk about spaghetti squash for a minute. I’ve been working on a new spaghetti squash recipe (coming Friday), and I noticed that there are quite a few different ways that people suggest cooking spaghetti squash. Baked or microwaved whole, steamed in a pan of water in the oven, sliced into rings, halved lengthwise or crosswise, baked cut-side up or down.
All of those options will work, but I have a strong preference for one method, which reduces the amount of moisture in the squash and yields golden, caramelized edges that add extra flavor.
Spoiler! Here’s the best way to cook spaghetti squash: first cut off both ends for knife safety purposes, then cut it in half from the stem end to the base, rub the inside lightly with olive oil, and roast it cut-side down. That way, the moisture can pool on the pan instead of collecting inside the spaghetti squash.
Easy, right? No fuss, no mush, just tender and delicious spaghetti squash! Minimizing the moisture content while baking is the goal, and this method does the best job of it.
I’m glad we got this cleared up, because spaghetti squash is a redeeming winter vegetable that offers lots of fiber, beta-carotene, folic acid and more! It offers a really fun, spaghetti-like texture and built-in bowl shape. Spaghetti squash is a good stand-in for pasta, and also plays nicely with a variety of other flavors. See the list under the recipe below, and let me know how you like your spaghetti squash!
Happy Super Bowl Sunday to you, happy snack day to me, and happy birthday to Sonja of A Couple Cooks! Today, I’m popping in to share a delicious appetizer from Sonja and her husband Alex’s new cookbook, Pretty Simple Cooking.
The recipe features a simple, marinara-like sauce baked with goat cheese on top. Fresh basil and crusty whole grain bread take it to the next level. It’s easy to make and a definite crowd pleaser.
If you don’t have a chance to make it today, it’s also a lovely light dinner for two. Sonja and Alex recommend serving it with red wine and marinated olives, and that sounds like a good idea to me. Sonja and Alex are full of good ideas!
I think you’ll really enjoy their new book, Pretty Simple Cooking, too. It’s bursting with 100 simple, delicious, vegetarian recipes, and each recipe has its own photo.
Between the chapters, they offer 10 life lessons for a sustainably healthy approach to cooking, artfully illustrated with custom watercolors. The book will be officially released on Tuesday. Pre-order now or keep an eye out for it on bookshelves near you!
Thank you all so much for your kind words on my last post. I have just been feeling so sluggish and out of sorts lately that I felt compelled to share. Your comments made me feel better, and I’m looking forward to trying out some of your recommendations (be sure to check out the comments if you have a case of the winter doldrums, too).
I feel like the multi-vitamin is helping already. Whether that’s the placebo effect or the real deal, I’m not sure, but I’ll take it. Onward! Here are some seasonal recipes to warm you up this February. I hope they inspire you to cook up some wholesome dinners. Spring can’t come soon enough.