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In this post: Air Fryer Cinnamon Sugar Sweet Potato Fries

I’ve got a sweet spin on french fries today, and I think you guys are going to love these. I whipped these fries up in my new Magic Chef® 2.6 Quart Snack-Sized Compact Manual Air Fryer with Dishwasher Safe Basket, and I was blown away by how easy it was and how delicious the results are. I coat these sweet potatoes in a small amount of coconut oil and after only about 12 minutes in the Air Fryer, they come out crispy and perfectly cooked. Tossed in a little cinnamon sugar and served with a creamy, maple-laced coconut whip dip, these are a really fun snack or side dish any time of day.

Magic Chef® 2.6 Quart Snack-Sized Compact Manual Air Fryer with Dishwasher Safe Basket Air Fryer Cinnamon Sugar Sweet Potato Fries

Healthy frying seems like a real “too good to be true” situation, doesn’t it? I was a little skeptical before taking my new Magic Chef® 2.6 Quart Snack-Sized Compact Manual Air Fryer with Dishwasher Safe Basket for a spin, as I’m pretty picky when it comes to adding new appliances and equipment to my little kitchen. But after testing it out on just one recipe – these cinnamon sugar sweet potato fries – I was a quick sell. This magic machine lets you achieve the crispness and crunch of deep frying without the hassle, mess, time, and calories, which is pretty incredible, if you ask me.

How Does an Air Fryer Work?

Air fryers are essentially small, high-powered countertop convection ovens. They quickly circulate hot air around food to cook it efficiently and rapidly. While air fryers do have removable baskets like deep fryers, rather than cooking food in a vat of hot oil, the food in the basket is effectively baked by the heat from the hot air circulating all around them. So, very much like the way the convection option works on a full-size or toaster oven. So, you wind up with texturally similar results without all of the oil. Win-win.

If you’d like to snag a discount on the Magic Chef® 2.6 Quart Snack-Sized Compact Manual Air Fryer with Dishwasher Safe Basket, so you can give it a spin in your own kitchen (I highly recommend you do), then simply follow the link above and use the code: HH20 for 20% off!

Air Fryer Cinnamon Sugar Sweet Potato Fries How Do You Make Vegan Coconut Whipped Cream?

If I had to narrow down my laundry list of kitchen essentials – the ride or die items that will forever populate my pantry, my larder, my kitchen shelves – coconut milk would stand the test and remain unscathed by my whittling. I simply can’t not have it around, you know? If you’ve followed my cooking adventures here for a while, you probably have noticed that I absolutely love the stuff and use it very frequently in recipes both savory and sweet. Here, I utilize the coconut solids in a simple store-bought can of coconut milk (14.5-ounce, full fat) to create a vegan whipped cream that is absolutely wonderful as a sweet dip for so many things, specifically these cinnamon sugar sweet potato fries.

To make the vegan whipped cream, you simply leave a can of full-fat coconut milk in your fridge until chilled. The solids (the coconut cream) will settle at the bottom and, when you remove the top of the can and drain out the liquid (coconut water), you can transfer the coconut cream to a mixing bowl and whip it into a wonderfully rich and delicious cream. I sweeten it with a touch of maple syrup and serve it alongside fruit, on top of oatmeal, pancakes, waffles, and French toast, and of course, as an accompaniment to this sweet spin on french fries.

Enjoy this one, guys!

Air Fryer Cinnamon Sugar Sweet Potato Fries
Course Side Dish
Servings 4
Ingredients
  • 3 sweet potatoes sliced into ¼”-thick fries (give or take)
  • 3 tsp coconut oil liquid
  • ½ tsp salt or to taste
  • 2 Tbsp granulated sugar
  • ½ tsp ground cinnamon
  • 14.5- ounce can full fat coconut milk
  • 1 Tbsp maple syrup can sub honey
Instructions
  1. Toss the fries with the coconut oil and sprinkle with a little salt. Place the fries in the basket of your air fryer, in a single layer. Cook at 400 degrees F for 12 minutes, or until browned, crispy, and cooked all the way through. Transfer to a bowl and toss with the sugar and cinnamon, using more or less of both to suit your tastes and preferences. Serve right away with the coconut maple cream.

  2. For the coconut maple cream

  3. Place the can of coconut milk in the fridge for at least 2 hours, to chill the solids and allow them to concentrate in the bottom of the can. Open the can and carefully drain off the coconut liquid (I save this for smoothies). Transfer the solid coconut cream to a bowl and add the maple syrup. Whisk until smooth and creamy, adding a splash of water to thin, if needed. Serve with the fries.

The post Air Fryer Cinnamon Sugar Sweet Potato Fries appeared first on Harvest and Honey.

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In this post: Easy Buttermilk Beignets

I used to make these buttermilk beignets in college. This, among many other blatantly obvious clues, should have laid bare the utter truth that Marketing was absolutely, positively NOT what I was meant to do with my career. When you are but a wee 19-year-old and you choose to spend your Saturday nights standing over a big pot which you procured from the local Goodwill that morning, patiently waiting to see if your dough will, in fact, rise up “into pillowy puffs of fried perfection,” as the recipe clipping on the countertop says it will … you are probably better suited to professions of a more culinary persuasion.

You guys go and do your tailgating and cheer on your football players. I will be right here with my pots and pans and pillowy puffs, thank you very much.

I am not really one for frying, though, truth be told. I don’t love it. It’s the mess I think – the after-the-frying that I don’t much care for. Who really does, though? So, in order for me to do it, the final product must be worth it in every way. These are.

These beignets are classic – this is a simple, un-messed with preparation that could venture out in so many different flavor directions if you feel so inclined as to take them. You can fill and stuff them with things like Nutella and sweetened cream cheese and molten chocolate goo and cannoli cream. I have done all of the above with spectacularly delectable results. But sometimes you have to respect the beauty of a classic, and leave it be with little to no mussing and fussing. That’s what we’re doing today.

These easy buttermilk beignets fry up like little balloons – they will puff up in the middles, becoming impossibly light and airy (you will be so pleased) and the outsides will develop a rather addicting crunchy crispness that really is only accomplished by frying. Hence, my occasional foray. That deliciousness is worth it sometimes. A shower of stark white confectioner’s sugar is all that is needed to finish these off, the act of which is, in and of itself, totally satisfying and worth the price of admission.

Never one to play the Little Red Hen, I made these for friends of mine in college sometimes, one of whom in particular I remember always being so, so excited about them. He was a rocket scientist, spending his days studying and working with and invested in some of the most truly mind-blowing things in existence, I’d say. So, it always thoroughly amused me when he’d sidle up to my Formica countertop, rinky dink paper plate at the ready, and he’d stare at that snowstorm of sugar cascading down upon the pillows of fried dough as if it was the greatest thing he’d seen all week.

Perhaps it was. Greatness is all relative, I’d concluded, confident that Einstein himself would concur.

Easy Buttermilk Beignets
Ingredients
  • 1/2  cup  warm water
  • 1  packet instant yeast  about 2.5 tsp
  • 1  cup  buttermilk at room temperature
  • 1  large egg beaten
  • 1  tablespoon  honey
  • 2  tbsp butter melted
  • 2  tsp vanilla extract
  • 4  cups  all-purpose flour
  • ¾ tsp ground cinnamon
  • 1/2  tsp salt
  • Vegetable or canola oil for frying
  • Confectioner’s sugar
Instructions
  1. In the bowl of a stand mixer fitted with the dough hook, combine the water, yeast, buttermilk, beaten egg, honey, melted butter, and the vanilla. Add the flour, cinnamon, and salt.
  2. Knead until the dough comes together in a ball; this takes about 1 to 2 minutes. If the dough seems overly sticky, add a little more flour, about a tablespoon at a time, until the dough pulls away from the sides of the bowl and forms a ball that you can handle without it sticking to your fingers.
  3. Cover the bowl and let sit in a warm place 2 hours, until the dough has doubled in size.
  4. Turn the dough out onto a nicely floured work surface. Roll it out into a large rectangle, about an 1/4 inch thick. Cut into 3 × 3-inch squares. Cover with a damp kitchen towel, and let these rise for about 20 minutes.
  5. Place a deep, heavy-bottomed pot over med-high heat and add oil to a depth of about 1.5 inches. Preheat the oil to 350 degrees F. Fry about 4 beignets at a time, being sure to not over-crowd your pot, and keeping an eye on the oil temperature. Use a slotted spoon to flip the beignets over every 30 seconds. Fry for 2 to 3 minutes or until the doughnuts are deep golden brown on both sides.
  6. Using your slotted spoon, place the beignets on paper towels or brown paper bags (my favorite) to drain off excess oil. Repeat this process with the remaining dough.
  7. Generously shower each beignet with confectioner’s sugar.

The post Easy Buttermilk Beignets and a Theory of Relativity appeared first on Harvest and Honey.

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In this post: Tunisian Lentil Stew with Crispy Chickpeas (slow cooker recipe)

This hearty and healthy Tunisian Lentil Stew with Crispy Chickpeas couldn’t be easier to make – it’s delightfully simple and comes together in a flash. Some days are destined for slow cooker meals, and yesterday, for me, was one of them. I didn’t have it in me to prepare the enchiladas that I’d planned, so I opted for something a bit faster, and whipped up a batch of this delicious and massively low-maintenance Tunisian-style stew instead. The ingredient list may look a little lengthy to you at first blush, but most are things that you probably already have on hand (spices, olive oil, garlic, onions, pepper, etc.) and all you have to do is throw everything in the slow cooker and go about your business. Yes, this is one of THOSE recipes.

It happens to be vegetarian and, if you nix the cheese and yogurt, it’s suddenly a vegan thing. I enjoy recipes that conjure up the feeling that I might be somewhere deliciously exotic and warm – and this recipe accomplishes that. It’s the tell-tale combo of gorgeous North African spices that get the credit – the cinnamon, cumin, turmeric, and coriander play so well together. I also like to add a generous couple of teaspoons of smoked paprika to the mix, and this wouldn’t be a proper Tunisian stew without some Harissa …

What is Harissa?

Sometimes referred to as “Tunisia’s main condiment,” harissa is a spicy Tunisian chili paste. It sports a distinctive bright red color, and is served with many meals as a dip or spread, or as an ingredient in soups and stews. Harissa paste is also used to give deep flavor to couscous, or as a rub for meat and vegetables. 

This traditional condiment has regional variations, with the simplest versions consisting of just chilis, garlic, salt, and olive oil. Extras such as cumin, coriander, lemon, onions, tomato are used sometimes, and variations from some Saharan regions often possess a smokey flavor. Harissa is a common ingredient in other Middle Eastern cuisines as well – in Israel it is often used as a topping for shawarma and in Morocco, you will see it served as a condiment alongside tagines.

Tunisia, however, is the world’s largest exporter of prepared harissa and as such, this fantastic and easy recipe wouldn’t be complete without it.

Tunisian Lentil Stew with Crispy Chickpeas
A thick and hearty stew that is filled to the brim with healthy ingredients, this Tunisian Lentil Stew with Crispy Chickpeas is wonderful when served with buttery, pillowy flatbread which I like to use as my utensil, to sop up every last flavorful bit.
Ingredients
  • 2 Tbsp olive oil divided
  • 1.5 cups green lentils
  • 1 small sweet onion diced
  • 3 carrots thinly sliced
  • 3 garlic cloves minced or grated
  • 1- inch piece of fresh ginger peeled and grated
  • 1 red orange or yellow bell pepper, diced
  • 2 cinnamon sticks
  • 1 tsp turmeric
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp smoked paprika
  • 2 tbsp harissa
  • 4 cups vegetable broth can sub chicken broth
  • 2 tbsp Worcestershire sauce optional and totally inauthentic, but delicious
  • 14.5- ounce can chickpeas rinsed and drained
  • Salt and freshly cracked black pepper to taste
  • Plain Greek yogurt for serving
  • Crumbled goat cheese for serving
  • Finely chopped pistachios for serving (optional)
  • Warm naan or pita bread for serving
Instructions
  1. Add 1 tbsp of the oil to the sleeve of a slow cooker. Next, add the lentils, onion, carrots, garlic, ginger, bell pepper, cinnamon, turmeric, cumin, coriander, paprika, harissa, broth, and Worcestershire sauce. Season with salt and pepper to taste and give it all a good stir. Cover and cook on high for 4 to 5 hours or on low for 6 to 8. If the stew looks too thick when it’s done, simply add some water until your desired consistency is reached (thicker than a soup, thinner than baked beans).
  2. Meanwhile, preheat your oven to 350 degrees F. Put the chickpeas onto a baking sheet and drizzle with the remaining tablespoon of oil. Season well with salt and pepper and roast until they’ve crisped up a bit and taken on a golden brown color; about 15 to 20 minutes (they will shrivel and shrink on you).
  3. When your stew is done, ladle into bowls and top with some Greek yogurt, crumbled goat cheese, chopped pistachios and some crispy roasted chickpeas. Serve with some buttered, warm naan or flatbread and enjoy!

The post Tunisian Lentil Stew with Crispy Chickpeas appeared first on Harvest and Honey.

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Harvest and Honey by Harvest & Honey - 1M ago
In this post: Strawberry Fields Salad

In a perfect (blog) world, I’d share a new bright and fresh salad with you every week. In my mind, this is a goal that I’ve got floating around, as I think doing so helps to bring about such a sense of balance – a healthy, built-in equilibrium of sorts. Amidst all of the dinners and sweets and treats, knowing that you will always find some fresh respite via a great salad seems like a really good thing – a nice blogger’s promise. The consistent sharing of regular salad recipes – of all type – helps reinforce the notion of dietary moderation that we all need. Plus I kind of love the challenge of creating a fun, original salad recipe here every week. And so. Here we go …. I’m excited to bring you a ** gorgeous ** Strawberry Fields Salad today.

A really great salad is one whose components have been selected with thoughtfulness and intent – we’re not just throwing a bunch of things into a big bowl and calling it good, you know? I employ the “what grows together goes together” mantra when selecting salad ingredients, putting a veritable stamp on my devotion to seasonal eating. In this Strawberry Fields Salad, we’re pairing together some crunchy sweet sugar snap peas, spring greens, juicy strawberries (which are just hitting the front end of their peak season) spicy red onion shaved ever so thin, and creamy goat cheese. I think the flavor and crunch of toasty pistachios goes so well with strawberries, and I tend to make them dance partners more often than not.

A Perfectly Balanced Strawberry Vinaigrette

What ties this whole she-bang together so nicely, however, is the dressing. I could drink this stuff guys – it’s delicious. It’s a strawberry balsamic vinaigrette that is just the right amount of sweet with a hint of spiciness that you get from a good mustard (Dijon here). A splash of balsamic vinegar and some extra virgin olive oil brings it all together so nicely.

In this Strawberry Fields Salad, as in many of my other salads, I like to pluck an ingredient from the salad itself and build the dressing from that. In this case, the pretty strawberries were the chosen ones, and I’m quite pleased with my selection – the dressing is wonderful. We’re using strawberry jam (or all fruit spread) as the base and it works perfectly.

Seasoning your Salads

One last tip before we go – don’t forget to season your salad! It might sound funny, but salads, like any other plate of food, deserve and are better for some simple seasoning. I’m just talking about salt and pepper here, but you can riff a little if the spirit moves you to do so. You don’t want to season your salad and let it sit for a while though – that will affect the veggies and fruits in a way that would be unappealing (it will draw out moisture).

As such, just give your finished salad a sprinkle of salt and pepper right before you serve it. Doing so will bring the various elements to life and make things even more delicious than they would be otherwise. Salt and pepper have a way of doing that.

Strawberry Fields Salad

A beautifully fresh and crunchy salad that highlights some of spring’s finest. You can adjust the amounts of things here, to suit the serving size that you need … using more or less of each element to suit your own taste. To make it more of a main course, I like to add some roasted chicken to the mix. 

Ingredients
  • 1 tbsp strawberry jam
  • 2 Tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • ½ tsp onion powder
  • 3/4 cup extra virgin olive oil
  • Salt and pepper to taste
  • 4 cups spring mix
  • 2 cups chopped romaine lettuce
  • ¼ cup thinly shaved red onion
  • 1.5 to 2 cups halved or quartered strawberry pieces
  • 1 heaping cup sugar snap peas
  • 1/3 cup crumbled goat cheese
  • ¼ cup chopped pistachios
Instructions
  1. Begin by making the Strawberry-Balsamic Dressing. In a mason jar or bowl, combine the jam, vinegar, mustard, onion powder, olive oil and shake or whisk to emulsify and combine everything. Taste and season with salt and pepper; adjust any ingredients to suit your taste. Set aside for now.
  2. In a large salad bowl or serving platter, arrange the lettuces/greens. Top with some thinly shaved red onion, the strawberries, snap peas, crumbled goat cheese and pistachios. Season your salad just before serving with salt and pepper. Serve with the dressing on the side.

The post Strawberry Fields Salad appeared first on Harvest and Honey.

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In this post: Juicy Strawberry Honey Muffins

A great muffin recipe is really nice to have in your back pocket, I think, and this one is just that – it’s really great. These Juicy Strawberry Honey Muffins make for an ideal contribution to your breakfast, brunch, lunch, or event dinner tables. Moist (sorry to those of your who abhor the word), light as air, and boasting a perfectly tender crumb, these are my go-to’s. I double-down on the strawberry flavor by swirling in some strawberry jam along with the fresh berries, and it’s this jam that gives the muffins that “juicy” quality … almost mimicking the berries themselves. The difference the jam makes is remarkable. If you’d like, you can sub in blueberries and blueberry jam or raspberries and raspberry jam – you get the picture.

I whipped up a batch of these on Sunday morning to take to a fun Easter brunch that we shared with friends who live just a few blocks away from us. We walked to their house on what has to have been the loveliest day of the year so far, and as we strolled, we paid proper attention to the blossoming world around us, happily remarking on the new spattering of flowers and that distinctive spring green color that had just begun creeping all over the tips of the tree branches. My appreciation for spring truly tends to grow with each passing year. That explosion of re-birth – the awakening of the world – never, ever gets old.

Along with some frittatas, crispy potatoes, smoky bacon, and a huge bowl of fruit salad, we noshed on these strawberry muffins, slathered with sweet honey butter. They were met with rave reviews and I hope you guys get the chance to make them soon! These are sweetened mostly with honey, and I add just a little sugar to really help those berries be the best they can be. I also make a whole wheat version that is sweetened only with honey, which is also a nice recipe. However, these always tend to disappear the fastest and as far as classic muffin recipes go – this one is where it’s at.

Enjoy!

Juicy Strawberry Honey Muffins
Sweetened primarily with honey and bursting with strawberry goodness (thanks to the addition of strawberry jam), these muffins are light and fluffy and tender and everything you want out of a great go-to muffin recipe.
Ingredients
  • Paper liners
  • ½ cup butter melted (one stick)
  • ½ cup honey
  • 1/4 cup sugar
  • ½ cup plain Greek yogurt
  • ½ cup buttermilk
  • 3 tsp vanilla extract this is a lot, so if you want to just do 2 … that’s okay
  • 2 eggs
  • 2 cups all-purpose flour
  • 2.5 tsp baking powder
  • ½ tsp salt
  • 1 cup diced strawberry pieces
  • ½ cup strawberry jam
  • 1 Tbsp lemon zest
Instructions
  1. Preheat your oven to 350 degrees F. Line 12 to 16 muffin cups with paper liners.

  2. In a large mixing bowl, mix together the butter, honey, sugar, yogurt, buttermilk, vanilla, and eggs. Add the flour, baking powder and salt and stir just until everything is well mixed.

  3. In a separate bowl, stir together the strawberry bits, jam, and the lemon zest. Fold this berry mixture into the muffin batter, creating a swirled effect. NOTE: I like to reserve some to drop on the tops of the muffins once they’re all in their cups, just before putting them in the oven.

  4. Bake the muffins for 25 – 30 minutes, or until a tester comes out clean.

The post Juicy Strawberry-Honey Muffins appeared first on Harvest and Honey.

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In this post: Mediterranean Sun Dried Tomato Skillet Chicken with Farro

A wonderful one-pan dinner, this Mediterranean Sun Dried Tomato Skillet Chicken with Farro explodes with flavors and puts a single jar of sun-dried tomatoes to very good use, utilizing both the tomatoes themselves as well as the oil in which they are packed to conjure up as much deliciousness in this single-pan meal as possible. I serve this with a crunchy, tangy Greek(ish) salad on the side – chopped romaine, tomatoes, olives, banana peppers, feta, red onion, red wine vinaigrette – and it makes for the perfect, well-balanced meal. My husband LOVES this.

Not only do I fill up this pan with the sun dried tomatoes (which were, incidentally, just about the most popular food item of the nineties, but that I still love completely. Till death do us part. I also still love Alanis.) … I also utilize the deeply flavorful cooking oil in which the tomatoes are packed. Most sun-dried tomatoes, which you can find at any supermarket or grocery store, come packed in oil that is so totally flavorful, that it would be a crying shame to waste it. As such, in true waste not/want not fashion, I use the oil to create a spiced flavor paste that coats the chicken thighs and then I toast up the farro in the oil as well, infusing some seriously delicious flavor into each and every grain.

What is Farro?

Good question! I actually cook with farro fairly often, as I enjoy the chewy texture and nutty goodness that it adds to so many dishes, like this Mediterranean Sun Dried Tomato Skillet Chicken. But when asked by someone what it was, I realized – almost ashamedly – that I wasn’t completely sure. But, dear reader, I am unsure no longer. Here’s the 4-1-1 on this delicious ancient grain:

This whole grain, protein and fiber-rich as it is, is a great addition to your pantry, as it is both a convenient and healthy choice. Farro is one of the oldest cultivated grains on earth, initially discovered in the fertile crescent of the Middle East, “grano farro” being the original grain from which other grains are derived. Farro is commonly grown in Italy now, specifically in the regions of Lazio, Umbria, Umbria, Tuscany, and the Marches.

Shaped like jumbo-sized rice with a tawny brown hue, farro has a wonderfully nutty flavor and a chewy texture after it has been cooked. I personally enjoy how simple farro is to prepare/cook, and how versatile it is – it pairs with a wide variety of meals, from soups and salads to hearty mains and even as a sweet or porridge of sorts for breakfast.

Why Chicken Thighs?

I was all set to make some ridiculous thigh-master joke, but will instead spare you that awful pun and jump right into my testimony for the humble chicken thigh. Chicken thighs, as you will see time and time again here on Harvest and Honey, are not only more affordable than their breastly counterparts (significantly so), but they are also packed with a deeper, more delicious flavor as well. If you will excuse the utter silliness of the description – they are simply more, um, chicken-y.

Lastly, so as to not go on ad nauseum here, chicken thighs are also quite a bit more forgiving than chicken breasts, from a cooking standpoint. You can simmer and sear them for some time and they will maintain their juiciness, tenderness, and moisture level. That is the most lovable quality to me personally, as I just love it when I can walk away from my cooking – get full-throttle/space cadet-level distracted with all of the other goings on in life – and then, when it finally dawns on me to check the chicken, it’s still perfectly happy and cozy in its cooking vessel, none the worse for my myriad distractions.

Mediterranean Sun Dried Tomato Skillet Chicken with Farro
Cuisine Mediterranean
Servings 4
Ingredients
  • One jar of sun-dried tomatoes packed in oil (we’ll use this oil)
  • 2 tsp smoked paprika regular paprika will work
  • 2 tsp dried oregano
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tbsp balsamic vinegar
  • 1 Tbsp olive oil
  • 5 or 6 boneless skinless chicken thighs
  • ½ large red onion diced
  • 1 cup farro
  • ½ cup white wine optional, you can sub stock for this
  • 2 cups baby spinach
  • 1 cup pitted olives you choose the kind
  • 2 garlic cloves minced or grated
  • 2 cups of chicken stock
  • 1/8 ”-thick slices of halloumi cheese for topping
  • Crumbled feta for serving
Instructions
  1. Preheat your oven to 400 degrees F.
  2. In a large bowl, combine 2 Tbsp of the sun-dried tomato oil, with the smoked paprika, oregano, salt, pepper, and vinegar. Stir to combine and add the chicken thighs, moving them around to get them nicely coated. Don’t think you’ve got enough rub going on? Go ahead and add more of the rub ingredients, and/or some olive oil, until your chicken is nicely coated in the flavorful paste (this isn’t an exact science).
  3. Add 1 tbsp of olive oil to a large skillet over medium-high heat. Add the chicken thighs and cook for 2 to 3 minutes per side, or until you get a nice brown color on each side. Transfer the chicken to a platter/baking sheet to rest.
  4. Keeping the drippings and bits from the chicken in the pan, add 1 Tbsp of the sun-dried tomato oil to the pan, followed by the onion and farro. Season lightly with salt. Cook, stirring frequently, for 5 minutes to allow the farro to toast.
  5. Add the wine (if using; if not, use stock) and stir to scrape up any bits. Add the spinach, sun-dried tomatoes, olives, and garlic. Taste for seasoning and add more salt, if it needs it. Stir to mix. Add the stock and then slide the chicken thighs into the pan, along with their juices.
  6. Arrange the slices of halloumi on top and then bake for 25 – 30 minutes, or until the chicken is totally done and the farro has cooked through. Top with some crumbled feta cheese and some fresh spinach leaves before serving, if desired.

Recipe Notes

NOTE: Sometimes I like to simmer the pan on the stovetop uncovered, after removing it from the oven, to allow the pan juices to concentrate and evaporate a bit more, if that didn’t quite happen in the oven as much as I want. You be the judge! Usually about 5 to 10 minutes of simmering will get the job done.

The post Mediterranean Sun Dried Tomato Skillet Chicken with Farro appeared first on Harvest and Honey.

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In this post: Milk & Honey French Toast Bake with Ginger

This Milk & Honey French Toast Bake with Ginger is subtly sweet and has that elusive, “Hmmm what is it that I taste that is SO delicious?! Wait, is that ginger?! Yes! That’s ginger! Can I have this recipe?” factor.

That’s a thing. Because it happened when I served it to a crowd last weekend. Also, it has a sexy little ring to it too … Milk & Honey French Toast Bake … I’m a sucker for marketing, and the sound of this recipe alone is enough to hook and reel me right in.

That all said, there is more to this Baked French Toast than its name – or that fetching coating of sugar snow resting atop its peaks. Let me break this baby down for you right quick:

The toast gets its mellow, subtly sweet flavor from a combination of sweetened condensed milk and coconut milk which, when whipped up with eggs, vanilla, and cinnamon, make for a perfect leisurely soak for some challah bread. I add some grated fresh ginger to the mix, and the hint of aromatic flavor that it adds is really lovely.

One good rule of thumb to follow when you make Baked French Toast (or stovetop French toast, for that matter) is to really let your bread sit in that sweet custard for a good long while. You want it to soak up all of that liquid, leaving as little behind in the pan as possible before popping it into the oven. This eggy custard will almost change the structure of the bread as it bakes, transforming it into much more of a pudding-cake situation than a bread one. There is literally no difference between this French Toast Bake and a bread pudding, in fact. It’s all in the packaging – it’s all in when you serve it and what you want to call it, you know? Okay, my articulation is tanking here …

So, in sum: plan to let your soaking bread rest for a few hours before baking, as this will ensure your final results are the best they can be. Once the toast has cooled for a while, go ahead and shower it with a snowstorm of powdered sugar and a drizzle of honeyed maple syrup (literally a combo of honey and maple syrup – 1 to 1 ratio).

Enjoy this one! And happy weekend to you all.

Milk & Honey French Toast Bake with Ginger
An elegant yet casual and cozy French Toast Bake, studded with sweetly warm flavors. I like to combine honey and maple syrup in a small bowl to drizzle over the toast as I serve it. If you can’t find challah, try it with brioche or even slices of your favorite loaf bread.
Course Breakfast
Servings 6
Ingredients
  • 1 loaf of slightly stale challah cut into ¼-inch thick slices (give or take)
  • 6 eggs
  • ½ cup sweetened condensed milk
  • 14.5- ounce can coconut milk
  • ¼ cup honey plus extra for serving
  • 2 tsp vanilla extract
  • ½ tsp ground cinnamon
  • 1.5- inch piece of fresh ginger peeled and grated
  • Confectioner’s sugar for dusting
  • Maple syrup for serving
Instructions
  1. Spray a 9 x 13-inch baking pan with a natural non-stick spray. Arrange the bread slices in the pan, sort of shingling and layering them a bit over one another, until you’ve covered the pan’s surface.
  2. In a large mixing bowl, beat the eggs and add the condensed milk, coconut milk, honey, vanilla, cinnamon, and ginger. Stir to mix well and then pour it all over the bread in the pan, making sure to cover each piece. Press down a little on the slices, to help them soak up that custard.

  3. Place the pan in the fridge for at least 4 hours, or overnight (this is ideal), to allow the custard to be fully soaked up.
  4. When you’re ready to bake, preheat your oven to 350 degrees F. Bake the French Toast for 35 to 45 minutes (just keep an eye on it) or until golden brown and slightly puffed on top. Cool for a while before showering it with confectioner’s sugar and drizzling with maple-honey syrup.

The post Milk & Honey French Toast Bake with Ginger appeared first on Harvest and Honey.

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Harvest and Honey by Harvest & Honey - 1M ago
In this post: Berry Crumble Picnic Cake

She’s a beaut, no? I think I singlehandedly made my daughter’s day yesterday when she saw this Berry Crumble Picnic Cake, berry-loving thing that she is. She burst through the door after a day at school, leaving an ever-conspicuous trail of her presence, what with her dropped backpack and kicked-off shoes, and ran straight into the kitchen.

“Mommy what’s that great smell!?!” she inquired, literally licking her lips once her eyes spotted their target. She’s been around long enough now to recognize the signs … she’s seen me do my thing too many times not to know what’s up: the sweet and heady aroma of baked goods wafting from the kitchen, the flour-smeared apron I sport, the music (I always cook to the same playlist), the tell-tale patina of powdered sugar coating most surfaces within sight.

“It’s cake day!!” she’ll squeal, delighted by it all. “I KNEW it.”

Cake day indeed. This is SUCH a great recipe and I hope you guys have a chance to give it a spin this weekend. It’s basically a buckle, or a coffeecake, but I really love the sounds of “picnic cake,” don’t you? It’s dripping with charm. It also very aptly captures the positive and convenient attributes of the cake: simple, casual, transportable, low-maintenance, no muss, no fuss.

This is the perfect cake to travel with – to take to parties and gatherings, to squirrel away in lunch boxes as a special treat or to a picnic, clearly. With nary a buttercream, glaze or frosting in sight, the ease with which this cake travels is due to its simple (yet still delicious) architecture. You don’t even need utensils. Just slice it before you pack it up and everyone can grab a piece and enjoy it as they please.

Use any combination of fresh, sweet spring and summertime berries that you like, and please feel free to swap out the buttermilk for whole (or even coconut!!) if you like. I very much enjoy the tang of buttermilk and always use it in cakes like this, but do as you like here.

If you make her, please do let me know how you fare! I absolutely love seeing when you make my recipes – it’s truly a joy – and you can tag me on Instagram and use #harvestandhoney to show off the goods!

Enjoy, friends.

Berry Crumble Picnic Cake

A wonderful way to use bushels of fresh spring and summertime berries, please feel free to use any combination that you like in this cake. You can use all blueberries, all raspberries … blackberries … or a delicious (and beautiful) combo of of of them. It’s up to you!

Course Dessert
Servings 8
Ingredients
  • 1.5 cups  all-purpose flour
  • 2  teaspoons  baking powder
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • 3/4  cup  light brown sugar
  • ½ tsp salt
  • 2/3 cup vegetable or canola oil
  • 2/3  cup  buttermilk you can sub whole milk
  • 2  large eggs beaten
  • 2  tsp vanilla extract
  • 2  cups  fresh berries a mix of blueberries, raspberries, and blackberries – whatever you like
For the Crumble
  • 1/2   cup  all-purpose flour
  • 1/3  cup  light brown sugar
  • 1/2  teaspoon  ground cinnamon
  • 6  tbsp butter at room temperature
Instructions
  1. Preheat your oven to 350 degrees F. Spray a 10-inch spring-form pan with non-stick spray.
  2. In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, brown sugar, and salt. To this mixture, add the oil, buttermilk, eggs, and vanilla. Stir just until everything is well blended.
  3. Pour the batter into the sprayed pan. Top with the berries.
  4. For the crumble, in a medium bowl. Combine the flour, brown sugar, cinnamon, and butter. Using your fingers (I think this just works best), mix and mash the ingredients together until a crumbly streusel forms. Sprinkle this streusel over the berries in the pan.

  5. Bake the cake for 40 to 45 minutes, or until lightly golden brown on top and set. Allow the cake to cool almost all the way before removing it from the pan. Enjoy!

The post Berry Crumble Picnic Cake appeared first on Harvest and Honey.

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Cookbook Pre-Order Giveaway: Bringing the book to life …

In anticipation of my debut book’s upcoming release (less than one month away!), I wanted to share a fantastic cookbook pre-order giveaway that I’m running right now, in partnership with Lodge Cast Iron .

Cast iron skillets make many appearances in this book, and as a way to bring the book to life, I wanted to pluck some of my favorite pieces from the book’s pages and give you a chance to win them for your own kitchen. By simply pre-ordering Smoke, Roots, Mountain, Harvest, and entering your purchase/confirmation number in the form here, you will be entered to win a set of timeless Lodge Cast Iron cookware! These pieces are durable kitchen workhorses that will be your trusty kitchen companions for a lifetime – a truly wonderful prize for any home cook.

Simply pre-order the book via your preferred online retailer and then CLICK HERE TO ENTER! About Smoke, Roots, Mountain, Harvest

My cooking today is a fusion of both the past and the present. It is a melding of my roots – of the familiar, nostalgic flavors of my youth – and the flavors to which I’ve been exposed since leaving my home in central Appalachia after college. My book represents this merging of influences, its recipes having been informed by both my Appalachian roots and the modern, eclectic cooking influences and inspirations that I chase today. Something old, something new …

If I were to invite you home with me for the weekend, to the Blue Ridge Mountains of Southwest Virginia and the blue grasses of Kentucky, I would want you to see just what it is about these places that makes them so special. I’d show you the beauty of the landscapes and the people who reside within their boundaries. I’d tell you stories along the way, stopping here and there to point out my favorite spots. I’d give you a taste of the flavors, ingredients, and recipes that define the region … with my own spin, of course. 

We’d enjoy the magic of central Appalachia together, and hopefully by the end of your visit, you’ll be just as smitten with this small yet magical corner of the world as I am. 

This book is just like that. It’s my way of bringing you home with me for a little while. And home, as they say, is where the heart is. So, this is my heart in 260 pages. It’s the people, places and things that have built me and that I can’t wait to show off, share and enjoy, with you.

So, with that. I hope you’re encouraged to pre-order this book baby of mine, as pre-ordering is immeasurably helpful to authors and also guarantees you’ll get the book right after it’s released. You will also be guaranteed the best price! Win-win-win. After you pre-order, be sure to enter my cookbook pre-order giveaway with Lodge Cast Iron. You can enter here.

For more about the book, click here.

In this post: Cookbook pre-order giveaway

You might also like: A Cook and Her Book

Shoyu Chicken from Aloha Kitchen Cookbook

The post ENTER TO WIN! Cookbook Pre-Order Giveaway with Lodge Cast Iron appeared first on Harvest and Honey.

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In this post: Chocolate Dipped Salted Peanut Butter Cookies

Today, something sweet for you: Chocolate Dipped Salted Peanut Butter Cookies. This is a bit of a recipe remix here – a hybrid of two cookie recipes that I have been making for the better part of my life (I say better part because it’s the part with cookies, clearly). I literally have to keep myself from making these weekly, because I love them so, and will wolf down the whole batch in an embarrassingly short period of time if I don’t watch it. They’re absolutely delicious.

I popped one of these cookies into each of two mini ziplock bags for my kids’ lunch boxes last week, finishing with little love notes that I scribbled on with a Sharpie that I was very excited to find lurking in the back of a junk drawer. In that moment, I felt truly victorious. I may have poured soy sauce into my coffee (oops) and completely forgotten about an appointment that I’d had scheduled that day, but in that brief moment, as I dropped those cookie bags into their respective lunch boxes, I felt victorious, like I just really had my act together. I knew my kids would be so happy when they saw the cookies, and that knowledge simply overrode the other lingering blunders of the day.

Simple, classic and very un-gussied, these are my favorite PB cookies. I’ve just leveled up a little and dipped them here in some glossy, melted semi-sweet chocolate, gilding them with some chopped peanuts for good measure and crunch. That crunch! These are truly the best ever soft peanut butter cookies – at least that I’ve tried. Yes, you can make peanut butter cookies with three ingredients – the internet is flooded with 3-ingredient peanut butter cookie recipes, and that’s cool. But to me, these soft cookies are where it’s at. They benefit significantly from a little baking soda, a splash of vanilla, multiple sugars … The ingredient list isn’t very long and it consists of basic staples that you probably already have on hand if you ever do any baking.

There is just something so unabashedly homey and lovely about a classic, soft peanut butter cookie and these are just the best. The little extra bit of saltiness comes from salted butter – as opposed to sweet cream/unsalted – and I love how it plays with the sugars and sweet chocolate. I also chop salted peanuts to sprinkle on the top as well. But, you could use honey roasted and it would be equally delicious.

NOTE: I do want to note here for you that the cookies will be incredibly soft and tender when you pull them out of the oven, and you won’t even be able to handle them. You might be tempted to put them back into the oven, but resist that urge! They will firm up as they cool, I promise. They need to cool down completely before they set up and become ready to dunk in that chocolate. So, when you’re planning to bake them, just make sure to allow for that cooling time, and you’ll be good to go.

Enjoy, everyone, and happy Sunday to you.

xx, L

Chocolate Dipped Salted Peanut Butter Cookies
Soft, pillowy, slightly salty peanut butter cookies made extra special with the addition of chocolate and chopped peanuts.
Ingredients
  • 1 cup creamy peanut butter
  • ½ cup salted butter
  • ½ cup granulated sugar plus a little extra for rolling
  • 1/2 cup packed light brown sugar
  • 1 egg
  • 3 tsp vanilla extract this is really to taste
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup semi-sweet chocolate chips melted per package directions
  • ¼ cup chopped salted peanuts
Instructions
  1. Preheat your oven to 350 degrees F.
  2. Line two baking sheets with parchment paper or silicone baking mats.
  3. In a large mixing bowl, cream together the peanut butter, salted butter, ½ cup of the granulated sugar, the brown sugar, egg, and vanilla, whipping everything until light and fluffy.
  4. In a medium bowl, stir together the flour, baking soda, and salt. Add the dry mixture to the wet, and mix just until everything is evenly combined.
  5. Scoop or spoon the dough into 1-inch balls (give or take) and roll them in some granulated sugar. Place on your baking sheet and then press them down with the tines of a fork to create the classic criss-cross pattern.
  6. Bake for 8 to 9 minutes (no more!). Let them cool completely on the baking sheet before you do anything with them. They will be incredibly soft, but just give them time … they will firm up for you.
  7. Once the cookies are totally cool, dip them gently into the melted chocolate and place them back on the baking sheet or, even better, onto a baking rack, so the chocolate can harden. Sprinkle with the chopped nuts while the chocolate is still melty.
  8. These will keep well in an airtight container for up to 4 days.

The post Chocolate Dipped Salted Peanut Butter Cookies appeared first on Harvest and Honey.

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