Dinner Bowls

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Is it just us, or do some dinners just taste so much better mixed together in one big bowl?! The one bowl dinner is very trendy right now, and we’re totally on board! We’re thinking we need to make these asap! The kale salad bowl would be a perfect hearty lunch, the 15-minute Lo Mein looks great for those busy week nights when you need to whip up something fast, the Egg Roll Bowl looks like an awesome twist on traditional stir fry, and that Steak Fajita Bowl seems like it will definitely satisfy your Mexican craving. What are you favorite one bowl dinners? Christa loves a couscous, chicken sausage, kale and red wine vinegar dish she adapted from a tasty Marley Spoon recipe, and Reg loves her Mexican Protein Bowl.


 

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No-Bake Chocolate Chunk Quinoa Bites

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First off, happy Halloween! Secondly, my office is in candy overdrive. We have a bit of a Reese’s and Kit Kat addiction around these parts, with 3lb bags constantly hiding in the office kitchen cabinet. So dangerous, and anyone who knows me knows that I have zero control in such scenarios.

To attempt to combat this dilemma, I concocted these little guys for you all to try. They really do hit the spot for when I’m craving something chocolate-y after lunch, yet are packed with protein and fiber, with as little sugar as I could get away with. The fact that they’re no-bake makes these a great little snack.

Stay tuned for more editions of these, because I’m in love and want to see what other kinds I can whip up!

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Ingredients
(Makes 12 bites)

1 cup white quinoa, cooked
1 cup quick rolled oats, uncooked
3/4 cup unsweetened coconut flakes
1/3 cup semi-sweet chocolate chunks
1/4 cup creamy almond butter
1/2 cup maple syrup
1 tsp vanilla extract
1/4 tsp ground cinnamon
1/4 tsp sea salt

To Make
To prep, line a baking sheet with parchment paper and set aside, then pour your coconut flakes on to a plate and set aside.

To begin making, pour your cooked quinoa, oats, almond butter, maple syrup, vanilla, cinnamon, and salt into a large bowl. Using your hands or a spatula, thoroughly mix ingredients until well incorporated. Once batter is complete, add your chocolate chunks and fold into the mix.

Using your hands, roll your dough into golf ball sized spheres and place on your parchment paper. Once you’ve rolled all of your dough, roll the bites once more into the coconut flakes until fully covered. Place back onto your baking sheet and set into the fridge for about 30 minutes.

Once chilled, store in tupperware in the fridge for up to a week.

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Pizza Dough Pretzels

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Guys, two of my favorite things are coming together to make these easy, tasty bites – pizza dough and soft pretzels!

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My boyfriend Curtis and I watch Chef John food videos pretty much every week, and we always have such great luck with his recipes. I made his Sausage Pasta e Fagioli last week that was killer, and when we watched the pizza dough pretzel video, I knew it was only a matter of time until I made them on my own! Lucky for me, we pretty much have a Whole Foods pizza dough available at all times in our fridge (we’re pizza people).

As I mentioned before, the actual making of these is pretty simple, since you’re using pre-made dough, but I don’t know if you’ve ever made pretzels or bagels before, but the trick to getting that crispy, browned top is a very specific and important step – boiling the pretzels in baking soda before baking.

So your basic ingredients are:
+ 1-1.5ish lb white pizza dough
+ 1/3 cup baking soda
+ 6 cups water
+
coarse salt
+ sprinkle of cornmeal

Directions:
01. Take your dough out of the fridge about 10-15 minutes before starting
02. Preheat oven to 400 degrees.
03. Lightly sprinkling white flour on your table and place your sticky pizza dough onto the floured surface. Sprinkle a little more flour on top so you can handle the dough without it sticking to your hands.
04. Pound out some of the air, and slice your dough into 6 (generally) equal parts. Shape into either knots, or bagels – your choice!
05. Pour baking soda into 6 cups of water in a sauce pan, turn heat onto medium high heat, and bring to a rolling boil.
06. Boil each knot for 30 seconds on each side for a total boil of 1 minute. You can usually fit about 2 in the pan at one time.
07. Immediately transfer knots onto parchment paper lined baking pan, sprinkled with cornmeal (I ran out of parchment paper, and it was not a fun clean up. Use it if you have it!), and top with coarse salt.
08. Bake for 20 minutes.
09. Enjoy!

These steps might seem a little daunting at first, but I promise it isn’t bad at all! I would recommend reading through once or twice, but the general gist is – cut and shape dough, boil in baking soda water for 1 minute each and bake for 20 at 400 degrees.

***All of these directions are wonderfully explained in Chef John’s video, so if you are at all confused or want clarification on anything, I highly recommend you watch it!***

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Baked Cinnamon Sugar Donuts

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I wasn’t able to take as many photos of these delicious donuts as I would have hoped because of the terrible lighting and bad weather on Columbus Day weekend in New Hampshire, but I had to share because they’re that good!

I recently picked up a donut pan from Goodwill and have been dying to make baked donuts! Awhile back, I made baked gluten free donuts with my friend Lauren (recipe here), and since I got my own pan, I had been on the lookout for the perfect recipe. I was having trouble finding the right baked donut recipe, and A Happy Food Dance’s recipe was just that! My family loved the donuts, and it was the perfect rainy day activity. Can’t wait to make more!

Donuts (Makes around 8):
+   5 tablespoons butter, softened
+   ½ cup sugar
+   1 egg
+   ½ cup milk
+   1 teaspoon vanilla
+   1 tablespoon baking powder
+   ½ teaspoon salt
+   1½ cups all-purpose flour

Cinnamon Sugar Coating:
+   
¼ cup butter, melted
+   mixture of equal parts cinnamon and white sugar – most likely about a ½ cup of each
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Instructions:
  1. Preheat oven to 350 degrees
  2. Lightly oil donut pan
  3. In a medium bowl, combined baking powder, salt and flour. Set aside.
  4. In another bowl, add egg, milk and vanilla and beat mixture lightly. Set aside.
  5. In the bowl of a stand mixer, cream together the butter and sugar. (*Note, I didn’t have a stand mixer, but here are great instructions on creaming together butter and sugar by hand)
  6. Add the wet ingredients in two parts, alternating with the dry ingredients and finish by beating until everything in just combined.
  7. Transfer the dough to a large ziplock baggie with the tip cut off. Pipe into the donut pan, filling only ½ the way full.
  8. Bake for 10-12 minutes, or until a toothpick is inserted and comes out clean.
  9. Remove from the oven and transfer to a wire rack allowing to cool just enough to handle.
  10. While the donuts are baking, melt butter. In another bowl mix the cinnamon and sugar together for the topping,
  11. Dip each donut in the butter and then roll in the cinnamon and sugar mixture. You may have to use a spoon to add more of the mixture on top of the donut. Flip over, and spoon over as much of the mixture as desired.
  12. Enjoy! 🙂

CT Eats Out x G&M // Fall Picnicking

Isn’t this Fall weather gorgeous?! It makes us want to be outside as much as possible, enjoying what little outdoor weather we have left! With a long weekend ahead of us (and if the hurricane steers clear), we’re thinking about a beautiful Fall picnic! We created a pretty delicious picnic spread with CT Eats Out that we can’t wait to share with you! Links below to the tasty recipes.

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Curried Chicken Salad Sandwiches 


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Strawberry Rhubarb Black Pepper Lemonade


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Strawberry and Ricotta Toasts


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Mediterranean Orzo Salad


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Blueberry Hand Pies 


Styling by Gardenias & Mint, Photos by Allegra Anderson

We Heart Guac

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We heard it was National Guacamole Day on Friday, and we’re pumped! We wanted to make sure you had the inside scoop {pun much intended} for Friday so you too can be prepped and ready to go with delicious guac. Here are some guac recipes that caught our eye!

+ Fruity guac – pineapple & mango
+ Guacamole bruschetta toast
+ Greek yogurt guac
+ Pomegranate guac with fried plantains
+ Triple layer guac


{Img – Valerie McKeehan}

Savory Bread Pudding

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I’m a huge fan of sweet bread puddings, filled with raisins and cinnamon galore, but in this case I was in need of dinner, had a bag of spinach that was on it’s way out, and a baguette that could knock a burglar cold. In an effort to avoid as much food waste as possible, I decided to make something a little out of the ordinary that seemed like it would be a challenge to mess up. This tasty little delight is filled with ham, cheese, and all things savory and wonderful. It’s also boy-approved (if you’re needing to please the bae), and could easily serve as a breakfast option as well.

For anyone else ever looking into options for stale bread, check out this helpful little post. Next time I may do meatballs.


Ingredients
1 large baguette, stale (roughly 1.5 ft long)
3 cups 1% milk
2 large eggs
1 cup asiago (I used a blend of asiago of parmesan)
2 cups fresh spinach, roughly chopped
2 cups ham, shredded
1 tsp salt
1 tsp black pepper
1 tsp garlic powder


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To Make
Preheat oven to 375 and set aside an 8 x 8 baking sheet.

In a large mixing bowl, combine your milk and eggs, whisking until thoroughly mixed. Add in your garlic powder, salt, and pepper, continuing to mix well. Set aside your mixing bowl to cut your stale/hardened baguette into cubes. Be careful in doing so, as it’s very challenging to cut once the crust has been hardened.

Once cut, combine your bread into the mixing bowl and thoroughly mix, allowing the bread to soak up the milk. Once combined, chop your spinach and shred your ham over the cutting board. Add these ingredients to the pan mixture

Spread this mixture onto your pan. Once combined, chop your spinach and shred your ham over the cutting board. Add these ingredients to the bread mixture, as well as most of the cheese (leaving some to sprinkle on top). Once everything is fully incorporated and settled into the pan, add the remaining cheese on top then place into the oven for 45 minutes.

When fully cooked, the inside should be a little more gooey than cake, and the top golden brown.


 

 

Peach Bellini

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This upcoming weekend marks the unofficial transition to Fall (Labor Day), but let’s use it to stay summery instead – because Fall isn’t technically until September 22nd! We’re not quite ready to pack away the sandals and bathing suits just yet (especially because the weather in New England is crazy unpredictable). 

With an extra day off on Monday, grab some sparkling wine & peach purée (or in our case, the delicious Powell & Mahoney Beach Bellini mix) and stay summery for a couple more days 🙂


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Instructions:
01. Pop bottle of sparkling wine! We loved our bottle of Schlumberger Grüner Vetliner Brut  from Niche Import Co.
02. Pour sparkling wine into glass
03. Top off with peach purée (we love the Powell & Mahoney Peach Bellini Mix!)
04. Garnish however you see fit! Raspberries or lemon and orange peels are great toppers.
05. Enjoy 🙂


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Special thanks to Niche Import Co. for the delicious Schlumberger Grüner Vetliner Brut & to Treasures Old Lyme for the beautiful glasses. 

Sparkling Elderflower Frosé

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And we’re back!! We’re happy to be here, but we’re sad to not be waking up to the sound of waves and watching sunsets like these (below) every night, womp womp. We are excited to share our first post in collaboration with Our Niche Spirits, who were kind of enough to send us some alcohol to play with 🙂

We’re starting off with a cocktail that killed it with the ladies this weekend – frosé.


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Our tasty cocktail used Schlumberger Sparkling Rosé as a base, along with a bit of Elderflower Lemonade to add a little sweetness and flavor (which we added before we froze). We then topped off the slushy cocktail with more of the Schlumberger Sparkling Rosé to make sure we felt some of the bubbles!


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Making the drink is pretty easy, you just need to take your time freezing. We chose to use the Chef John method of freezing (pour your rosé + elderflower lemonade into a shallow dish and freeze, taking it out every so often to stir with a fork, creating the texturized pieces) but you can also do it this way.

Easy, right?! Serve up in your cutest glasses and top with more sparkling wine, and fruity garnish of your choosing!


Special thanks to Our Niche for the tasty Schlumberger Sparkling Rosé & to Treasures Old Lyme for the complimentary glasses. 

Ice Cream Cookie Sandwiches

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🙌 Yes, please! What a perfect little treat on a hot & humid day! As you’ll see below, things are pretty self explanatory in the homemade ice cream sandwich world – 2 cookies of your choice, ice cream of your choice, and toppings of your choice. We went with chocolate chip cookies with fruity pebbles, froot loops and traditional sprinkles.


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Our only tips are:

+ work fast, the ice cream will start to melt stat.
+ if you’re planning on serving these, make them and freeze for a couple hours so everything can set. This will especially help when biting into a hard cookie with soft ice cream……
+ go wild with your flavor combinations and toppings – the options are endless!


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Enjoy, and have a great rest of the week, friends! We’ll be back next Wednesday – but in the meantime, make sure to keep up with us on the G&M instagram and our personal instagrams – Christa & Regina. xo