It’s February! Valentine’s Day is right around the corner, which means…well if you have kids it probably means just another day of the week. BUT, you can change that thought with this beautiful strawberry balsamic dessert salsa. It’s about taking that 10 minutes with the person/people you love to enjoy each other and enjoy this food. Don’t forget the food. Very important.
I do love a little chocolate-y goodness around Valentine’s Day. Yes, I sure do. BUT, this is a special, festive dessert recipe that requires no chocolate! The chocolate is optional, of course, for those of you who just can’t part with it. Like me. I do have to say though that the strawberry “salsa” along with the cinnamon sugar tortilla chips brings more than enough enjoyment for one dessert.
I love that this is a little bit of a more adult-y dessert in that there are fancy* ingredients and it doesn’t make you feel like you’ve eaten so much sugar that you might throw up afterwards. It’s delectable and lovely and the balsamic vinegar helps bring out the natural sweetness of the strawberries and vice versa. It just makes me so happy! *Side note: Balsamic vinegar definitely qualifies as “fancy”. So don’t judge. Thanks 🙂
I will say that even though this seems like a “grown up” dessert, the kids will be sure to enjoy this too. Our little guy was begging for tortilla chips after his first bite! So if the people you love include your kids, don’t go about making them the leaning tower of chocolate for Valentine’s Day. Give them (and yourself) a little sweet treat with this gorgeous strawberry dessert!
Strawberry Balsamic Dessert Salsa with Cinnamon Sugar Chips
Cinnamon Sugar tortilla chips served up with a delectable strawberry and balsamic "salsa"
This roasted vegetable Asian orzo was an INSTANT winner in our house. Travis and I were fans when this was hot off the stove top and I’m pretty sure we were even bigger fans when we had it as leftovers. I find it thrilling when something is even better in leftover form! Probably because I’m a complete dork, but that’s okay. I think in this case, the orzo just absorbs all the delicious dressing a little bit more after it sits so the flavor packs even more punch the second go-around. YUM.YUM.YUM!
It not often that the little guy will eat whatever we put in front of him when he’s never had it before. Usually it takes like 2 or 3 attempts before he really enjoys something (especially when that something contains vegetables). I was *shocked* to look over and see him not only devouring the orzo the first time he had it, but also literally PICKING OUT the vegetables to eat them. I think I gave him like every pea that was in the stuff one day because that just doesn’t usually happen. It is that good.
Vegetables, when roasted, form this unique sweetness that’s just lovely paired with the slightly sweet, salty, and spicy dressing. I’m literally finding it hard to come up with words to describe how good this roasted vegetable Asian orzo is…It’s my new favorite thing to eat. I probably say that a lot but this time I can tell it’s favorite status is going to last awhile 🙂
I would eat this warm or cold. I would eat it for breakfast, lunch, dinner, or midnight snack. I would make this for a family dinner or fancy dinner party (which, I don’t really ever have…but I would TOTALLY serve this if I did). Just give it a whirl. PLEASE! And hopefully you will love it as much as I do!
Roasted Vegetable Asian Orzo
Roasted vegetable and orzo tossed in an Asian-inspired dressing
Combine diced carrots, onion, and bell pepper with 1 tablespoon of olive oil and spread on a parchment-lined baking sheet.
Wrap 3 whole garlic cloves (unpeeled) and the remaining 1/4 teaspoon olive oil in foil. Place on the baking sheet with the other vegetables.
Bake vegetables for 20-25 minutes, until the vegetables are tender.
While the vegetables are baking, bring the vegetable stock to a boil over medium-high heat in a medium to large pot.
Add the orzo, stir, and reduce to a simmer. Cover and simmer 12-15 minutes, until the orzo is cooked, stirring occasionally.
Remove the lid, stir in the frozen peas and heat through.
Once the vegetables are finished roasting, stir in the carrots, onion, and bell pepper.
For the dressing
Combine the soy sauce, rice vinegar, honey, sesame oil, ginger, and Sriracha in a small bowl. Once the vegetables are done roasting, take the cloves of garlic and squeeze the garlic out of the peel. Mash it slightly with a fork before whisking it into the dressing.
Add the dressing to the vegetables and orzo and heat until everything is warmed.
Serve warm or cold.
By Steph | Flavor From Scratch
Flavor From Scratch http://www.flavorfromscratch.com/
A few days ago I promised you a new dal recipe that MIGHT just be better than the original Green Lentil Dal I posted awhile back. That’s hard to imagine since the original is SO. DARN. GOOD! It’s also probably my top viewed recipe, so I have a lot to live up to by saying this new spinach dal recipe might be better. I guess you’ll just have to try them both and let me know which you prefer!
Favorite thing about this spinach dal recipe is that it’s tasty. Number one priority FOR SURE. Next favorite thing is that it is amazingly good for you. Since it is the new year and resolutions are sure to be made, that’s a good thing! Right?? I think every year I try to tell myself I’ll eat healthier. Raise your hand if you say the same thing every new year…I’m going to assume everyone’s hand is raised because I really can’t see you all. Reality is that lasts about a week before I’m tired of salads and whatnot. BUT, if all healthy foods taste *this* good, I’m sure not complaining. In fact, I’m coming back for seconds!
I can already tell some of you are still looking at that bright green color and cringing. Let me tell you, it may look awfully green but it tastes like gold…haha. I crack myself up. I find rice and naan also help even out the green-ness of the dal. They are a nice balance to this meal!
Even my don’t-want-to-touch-a-veggie little guy was eating this stuff by the spoonful. In fact, he inspired this recipe! Awhile back he started eating solid foods and I was trying my best to get vegetables in his diet without boring steamed vegetables as the go-to. I bought some spinach dal at the store for him to try. It was so good and he loved it. He would eat anything with a little bit of that stuff on top! I told myself I would totally make it every day of my life if he would eat it and it was good for him. Life happens and about 6 months later I finally got around to making some and little man still loves it (as does big man, Travis 🙂 hehe)! I love spice-filled foods so if the kid only eats veggies covered in chili powder and curry, you will not hear any complaints here!
Indian, spinach-based lentil stew, with aromatic spices
Bring the vegetable stock to a boil in a medium saucepan. Add the lentils, chili powder, turmeric, and salt. Reduce the heat to low and simmer about 15 minutes, until the lentils are tender (but not mushy).
While the lentils are cooking, cook and drain the frozen spinach according to the packaging. Make sure to press out as much excess water as possible. Set aside.
Melt the butter in a large saute pan over medium to medium-high heat. Add the spinach, onion, garlic, tomato, cumin, curry powder, ginger, and cinnamon.
Saute until the onions are translucent, about 5-7 minutes. Remove from heat.
Once the lentils are cooked, add about 1 cup of their cooking liquid to the spinach mixture. Use an immersion blender to puree the mixture until almost smooth. Add more of the cooking liquid, as needed, to blend the mixture.
Once the spinach mixture is blended, stir in the remaining stock and lentils. If the mixture is too thick for your preference, you can thin it with additional vegetable stock or water.
Eat warm with rice and naan.
*When you rinse your lentils, sift through them and remove any little pebbles or bad lentils before cooking.
By Steph | Flavor From Scratch
Flavor From Scratch http://www.flavorfromscratch.com/
Happy New Year!! I hope everyone had a great holiday season. My family was out and about visiting family, which was wonderful…BUT, I’m so happy to be back home too. Vacationing with a 1-year-old can get a little rough at times. I must say, we all had an amazing time despite the lack of sleep and tantrums at times!
I’ll be back with some new recipes real soon, but a couple updates about old recipes first! I updated my Christmas Morning Cinnamon Rolls because after making them again, a lower temperature is the way to go to make sure they don’t get too brown on top while baking. Also, probably my most popular recipe, Green Lentil Dal, had a face lift after my best constructive critic (my sister, of course!) told me it was too watery for her taste. So I tried it again with less liquid and it was great! She was totally right! I left the extra liquid as an option, so if you were attached to the old version, you’re still covered.
Speaking of green lentil dal, keep an eye out for my next recipe…I’ll leave you guessing what it is exactly, but it’s another take on dal that might just be even more delicious than the original! YUM!
Every year growing up we used to leave milk and cookies for Santa on Christmas Eve. That tradition is sure to continue with our little one. However, I don’t think Santa would mind ONE bit if we left him some of this hot chocolate instead of milk along with his cookies. In fact, I’m POSITIVE he would love it.
This is a *super* rich and creamy version of hot chocolate that will leave your whole body warmed. Notice the sweetened condensed milk pouring into this pot of cream and whole milk…Yeah. It’s rich. In fact, I’d say it’s on a totally different planet than the “hot chocolate” packets that often pop up. Don’t get me wrong, I still use powdered hot cocoa and love it. But for Christmas Eve, this version is certainly a treat worth having. Santa will leave your house so, so happy.
The only comparison I can come up with is the hot chocolate Travis and I had on our final night in Italy a few years ago. We were sitting in a cozy cafe near the leaning tower of Pisa. Stop right there. Picture that stunning image for a second…Okay, proceed. We wanted to treat ourselves to a little something and decided on hot chocolate. That was a genius idea. I think had the best hot chocolate of my life there. Now, this might not be an identical recipe, but it sure did bring me back to that little cafe. All the good feels came back real quick.
Christmas Eve hot chocolate is almost like a pause button on life. With all the stress of Christmas – running around to see family, wrapping presents, making endless food, traffic, decorating, etc. – this hot chocolate will force you to sit and enjoy the little things of life. Even if just for a minute. And it will put a SMILE on your face! What more can you ask for?! Maybe some peppermint truffles to go with it?? Yeah. That’s what you can ask for 🙂