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After a long week, I love to sit down with the husband and enjoy a pint of chocolate or coffee ice cream. And yes, I usually eat the whole pint in one sitting. Well, I stumbled across this little recipe recently and fell in love. It’s incredibly delicious on it’s own, and amazing with just a few mix-ins! I went for Nutella this time, just a spoonful added to my bowl, but any nut butter would be great, along with cocoa, sprinkles, fresh berries, honey, almonds… the options are endless! I have the feeling this will become a weekly ritual.

banana ice cream

And after two small bowls each (it’s so good and there’s no guilt!), we had just enough to fill up a little mason jar and toss it in the freezer for tomorrow night. It just needs a few moments to soften on the counter and voila!

banana ice cream

1 Ingredient Ice Cream
via the kitchn

4-6 ripe bananas

Start with ripe bananas: They should be sweet and soft. Peel the bananas and cut them into half inch slices. Put the bananas in an airtight container and freeze for at least 2 hours, but ideally overnight.
Blend the frozen banana pieces in a food processor. The banana will look crumbly at first; scrape down the food processor and keep blending. As the last bits of banana smooth out, you’ll see the mixture shift from blended banana to creamy, soft-serve ice cream texture. Blend for a few more seconds to aerate the ice cream. (If adding any mix-ins, like peanut butter or chocolate chips, this is the moment to do it). Transfer to an airtight container and freeze until solid: You can eat the ice cream immediately, it will be more like the texture of frozen yogurt. We ate most this way because we couldn’t wait!

Nutella, so far, is my favorite mix-in. What would yours be?

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I don’t have much of a sweet tooth and I’m not much of a baker, but wow! these muffins are delicious. My husband has taken up a few hobbies lately, both pickling and baking. The moment he told me he was making these, I said, “they’re going to taste like carrot cake.” And he laughed. But guess what?! They taste like a perfect, light, fluffy, declicious muffiny carrot cake breakfast-magic. I’m totally in love. Again.

sweet potato muffins

 

Sweet Potato Muffins
via melanie cooks

2 cups flour
1 1/2 cups sugar
1 egg
2 tsp cinnamon
1 tbsp baking power
1 tsp salt
1/2 cup vegetable oil
1/2 cup apple sauce
2 cups mashed sweet potatoes

Preheat the oven to 375 F. In one bowl, mix the flour, cinnamon, baking powder and salt. In another bowl, mix the egg, sugar, oil, apple sauce and sweet potatoes. Pour wet ingredients into dry ingredients and mix until combined. Line the muffin tin (12 cups) with paper baking cups. Put the muffin mixture in the muffin cups. Put the sweet potato muffins in the oven and bake for 25 minutes.
So delicious when served hot and fresh from the oven, but these muffins stay fresh and sweet for days!

jaudette sweet potato muffins 02

It’s been a while since I’ve written about beauty, but there have still been birchboxes and ipsy and many fun products I’ve tried. Here are a few of my more recent faves, many of which have made it into my regular rotation, if not my everyday (ignore the well-loved bottles, as these are seriously well-loved):

new beauty faves_2015

  • Smashbox Hydrating Under Eye Primer This sounds like a lot things, but as a gal that’s been battling some serious under eye circles and incoming lines (hello to my thirties!) this stuff does the job. A nice eye cream plus this primer is awesome for every day.
  • Smashbox Bing Lipstick I will swear by this red for the rest of my life and when they discontinue it to make room for new and exciting colors, I will cry and cry. I better stock up now. Best red I’ve ever worn. Great staying power too.
  • Perlier Intensive Moisturizing Body Balm This stuff smells and feels amazing. Shea butter with a light almond scent and super moisturizing power. At the end of the day my skin still feels great. Only thing keeping scaly winter skin in check!
  • Living proof Full Thickening Cream With this baby fine greasy hair, products are not always my friend. And sometimes it feels like I’ve tried them all in an attempt to build volume. This leaves my hair feeling bouncy but not sticky and works perfectly in conjuction with my other fave hair powder.
  • Clinique Turnaround Overnight Ok this isn’t a new one, but it’s a renewed one. I used this exfoliating cream religiously in my early twenties, and it staved off basically every breakout while keeping my skin super soft. It was discontinued for a bit, but came back in a new gentler and more moisturizing formula that I initially questioned, but is actually perfect for my now combination, slightly drier skin. I use it 3-4 nights a week and after just a month I can see how much clearer my skin is again.
  • Dr Brandt Pores No More Primer Obviously I love Smashbox, and after months of using their fabulous foundation primer, it was finally beat out by this beauty. They are both great products, but this one feels lighter on my skin and has just a bit more staying power. Despite my slightly drier skin, I still have the oiliest t-zone around and this is the first thing that’s kept makeup on my nose all day. Miracle cream!

I am terrible at seflies, but seriously this lipstick is perfection:

SF 04

What about you? Any great new beauty finds lately? I’m always on the lookout for something new!

Check out my full beauty wish list here:

raudette_beauty_faves

You know, I really like meatballs, but I never thought I’d truly be wowed by them until tonight. And I mean WOW. I’m actually speechless. This is not a flavor combination that I would have thought to put together, but it totally knocked my socks off. And I snuck in a little extra goodness with the addition of a little spinach in the mix; it added just the right amount of green to the meat & grains. SO excited for these leftovers, and to expand my spice horizon a bit more! I’m thinking I might double the sauce next time, because personally I love a ridiculous amount of sauce and want to smother the rice as well as the meatballs, but maybe that’s just me! And a dollop of plain yogurt at the end could be great too… hmmm….

Garam Masala Spiced Meatballs with Buttery Marinara_1

Garam Masala Spiced Meatballs with Buttery Marinara
via bev cooks

for the meatballs:
2 slices grainy bread
1/4 cup milk
1 pound ground turkey
2 cloves minced garlic
2 Tbs. minced parsley
1 Tbs. minced shallot (or about 1/2 small shallot)
1 Tbs. garam masala
1/2 tsp ground turmeric
1 egg
1/4 tsp kosher salt

for the marinara:
28oz can crushed (San Marzano, if they’re available) tomatoes
3 cloves sliced garlic
1 white onion, cut in half
4 Tbs. butter
1 tsp dried oregano

1 cup white rice (jasmine or basmati)
a couple of handfuls of baby spinach
additional minced parsley for garnish

Pulse the bread in a food processor until it becomes crumbly. Place the crumbs in a small bowl and pour the milk over it. Combine with your hands until the bread is moist. In a large bowl, place the turkey, garlic, shallot, parsley, garam masala, turmeric, egg, and parmesan cheese. Add the bread mix and salt. Combine with your hands. Form 1-inch balls and place them on a tray or plate until you’re ready to cook (mine sat for about an hour).
Add the onion halves, crushed tomatoes, garlic, butter and oregano to a large pot. Let simmer on low for about 45 minutes. In the meantime, cook the rice as directed.
Also in the meantime, heat a little oil in a large skillet over medium high. Add the meatballs and sear on both sides until you get some good browning. Once browned, transfer the meatballs to the sauce to finish cooking, about 20 minutes. Fish out the onion halves if you need to make room. Give a pinch of salt to the sauce at the very end. Spoon the rice into bowls and top with a handful of spinach. Dish the meatballs and a nice spoonful or two of sauce over the top. Finish with a sprinkle of parsley and serve hot!

Garam Masala Spiced Meatballs with Buttery Marinara_2

Success! My first attempt at beef bourguignon was not only successful, but completely delicious. While I haven’t tackled the only-and-only Julia Child’s recipe yet (I think the movie did scare me a bit), the recipe below was still a labor of love, just with a little less labor but all of the goodness. It’s definitely a Sunday meal, but not quite the behemoth it was made out to be. Instead of the classic pot roast, this will always be my go-to. And with a nearly full bottle of cognac now gracing my counter, I think I might just have to make this once a month. Dinner party anyone?

beef bourguignon

Beef Bourguignon
via food52

3 pounds beef chuck, cut in 2-inch chunks
Kosher salt
Freshly ground black pepper
5 tablespoons olive oil
1/2 cup cognac
4 large carrots
1 large yellow onion, cut in chunks
4 large garlic cloves, smashed
1 750 ml. bottle full-bodied red wine
1 cup beef stock
1 6 oz. can tomato paste
2 teaspoons dried thyme
10 ounces pearl onions, peeled
1/2 pound white mushrooms, halved (quartered if large)
1 tablespoon brown sugar

Preheat oven to 325 F. Pat meat dry. Season all over with salt and pepper. Heat 2 tablespoons olive oil in large Dutch-oven or oven-proof pan with lid over medium-high heat. Working in batches, add beef to pan in one layer. Brown on all sides. Transfer beef to a bowl. Add cognac to pan and deglaze pan over medium-high heat, scraping up bits. Allow to reduce by half. Pour cognac over beef.
Coarsely chop 2 carrots. Heat 2 tablespoons olive oil in same pan. Add chopped carrots, onion and garlic. Sauté 3 minutes over medium heat. Add beef with cognac, wine, stock, tomato paste and thyme. (Beef should be covered by the wine and stock. If not, add more wine or stock to cover.) Bring to a boil, reduce heat to low and cook 2 minutes. Cover and place in oven. Bake until meat is very tender, 2 1/2 -3 hours.
About 30 minutes before beef is done, cut remaining carrots in 1/2″ slices. Steam or blanch carrots until crisp tender; drain. Heat 1 tablespoon olive oil in skillet over medium heat. Sauté pearl onions and mushrooms until light golden brown. Remove beef from oven. Strain liquid from stew into a saucepan. Separate beef from the cooked vegetables and discard vegetables. Boil liquid until reduced by half and thickened to a sauce consistency, skimming fat from surface. Add sugar. Season to taste with salt and pepper. Add beef, carrots, pearl onions and mushrooms to stock. Simmer 15 minutes to heat through. Serve in warm bowls.
Beef Bourguignon may be prepared up to two days in advance. Cover and refrigerate. Before reheating, discard any solidified fat from surface. Reheat over medium-low heat on stovetop or in a 325 F oven.

Wow! We really don’t make enough fish. This recipe is amazing, and enough to convince me to stop being so scared of fish dishes and bring a little more into my life. Sometimes I feel like living in the northwest, I get a little burned out on all the salmon around here (crazy! I know!), but this recipe has just enough kick and is such a departure from the usual – it made me fall in love with salmon all over again. Plus, the avocado salsa here could be my new favorite topping. Seriously. This is fantastic, folks. Did I mention this is also paleo and whole30 friendly? I didn’t even realize it until after I’d already scarfed it all down.

grilled spiced salmon with avocado salsa

Grilled Salmon with Avocado Salsa
via the cookie rookie 

2 lbs salmon, cut into 4 pieces
1 tbs olive oil
1 tsp salt
1 tsp ground cumin
1 tsp paprika powder
1 tsp onion powder
½ tsp ancho chili powder
1 tsp black pepper

for the Avocado salsa:
1 avocado, sliced
½ small red onion, sliced
Juice from 2 limes
2 tbs finely chopped cilantro
Salt to taste

Mix the salt, chili powder, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix. Refrigerate for at least 30 minutes. Pre-heat the grill. Combine the avocado, onion, cilantro, lime juice, and salt in a bowl and mix well, chill until ready to use. Grill the salmon to desired doneness (our took about 7-8 minutes). Top with avocado salsa and enjoy!

For you non-paleo followers, don’t let the tag frighten you away – this dish is awesome! We’ve made it twice now, and I know it’s going to be a regular in our weeknight rotation. I love the substitution of broccoli slaw for noodles. It’s still hearty and delicious, and possibly more flavorful! The recipe below makes about 3 servings, and we’ll usually double it so there’s enough for leftovers.

paleo pad thai

Paleo Chicken Pad Thai
via the paleo mom

1 1/2 lbs chicken meat, cut into small 1” chunks
4-5 Tbsp extra virgin coconut oil (more if you use breast meat, less if you use thigh meat)
5 cloves garlic, finely chopped
3 Tbsp Fish Sauce
1 Tbsp Coconut Aminos (or use 1 more Tbsp fish sauce, or soy sauce if you’re not paleo)
4 Tbsp fresh lime juice
½ Tbsp Coconut Vinegar (Apple Cider Vinegar would work too)
5 Tbsp chopped fresh cilantro
4-5 green onions, finely chopped
12oz package of broccoli slaw
2 medium carrots, cut into thin julienne strips

Heat a wok (or large saute pan) over medium-high heat. Add oil and garlic, cook about 1 minute. Add chicken and cook 2-3 minutes, stirring frequently, until lightly browned. Add fish sauce, coconut aminos, lime juice and vinegar. Cook at a rapid simmer until chicken is cooked through, about 5-8 minutes. Add broccoli slaw and julienned carrot. Cook, stirring frequently, until soft but still firm, about 3-4 minutes. Toss or garnish with green onion and cilantro to serve.