Appetizers · Sides

Red Lentil Hummus

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Our family is big on snacks in between meals, and I’m always encouraging my girls to choose healthy snack options as much as possible. My youngest and I can often be found snacking on carrots and hummus, and it’s quickly become one of my favorite go to options. The really beautiful thing about hummus is that it’s such a blank canvas for flavors. From smokey eggplant to jalapeño, I haven’t found one hummus I don’t enjoy.

I particularly love this blend for it’s peppery notes from the red lentils. Lentils are a great source of protein – but they’re also dense in folate, iron and manganese. I try to provide my family with plant based sources of iron as much as possible, and often “sneak” lentils into soups, chili or this creamy hummus. They also pack a great punch of B6 vitamin, which is key for brain and nervous system functions.

Edit this recipe as you see fit with fresh herbs or spice. I decided to whir in some red pepper flakes at the last minute to give it a little more kick. Fresh jalapeños would compliment the lentils as well. I love hummus with a tiny bit of texture, so I didn’t puree it until it was velvety smooth, though you certainly can. Finish it off with some extra EVOO drizzled atop and fresh herbs or more red pepper flakes. We love to dip fresh raw veggies, crackers or bean chips into our hummus; but choose what you love most. Enjoy and thanks for stopping by! Cheers from my kitchen to yours.

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Ingredients:

  • 3/4 cup cooked red lentils
  • 15 oz. can organic chickpeas, drained
  • 1/4 cup organic tahini
  • 1/4 cup EVOO, plus more for drizzling
  • juice of 1 small lemon
  • 1 tbsp. minced garlic
  • 1 tsp cane sugar
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1 tsp garlic salt (I added just a touch more at the end)
  • 1 tsp red pepper flakes (optional) plus more for garnish

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Method:

  1. Rinse lentils and cook according to the package instructions. (I cooked 1 cup dried lentils and had a bit leftover of which I used in another dish.)
  2. Add all ingredients to a food processor and puree until you get desired texture. If you prefer your hummus a bit thinner, add a little more EVOO.
  3. Transfer to a serving bowl and chill. Drizzle with EVOO and any other garnish you’d like, then serve with your favorite crunchy snack.

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Cookies · Dessert

Black + White Cookies

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FACT: I absolutely cannot watch horror/thriller movies. My overactive imagination prevents me from separating fiction from fact and runs wild. Then I get the craziest nightmares. Being we have two littles who are known to throw middle of the night raves, we don’t need help in the loss of sleep department.

So when I chose Get Out as the film to theme a dish around for an Oscar’s recipe roundup with some talented ladies (see below for a full list of recipes,) I had to laugh at myself a little. I then did what seemed most logical and read the entire synopsis online vs watching it. (Still got nightmares btw.)

Without giving away too much of the plot line: the movie stems around an interracial couple, Rose and Chris. They go away for the weekend to meet Rose’s parents. Chris notices very unusual behavior from the black housekeeper and groundskeeper at the family home. Her parents, a hypnotherapist and a neurosurgeon, have a horrifying way of combining black and white and the weekend strays far from what Chris (or the viewer) would ever anticipate.

These cookies are a much sweeter end than the movie produces (seriously twisted ending to the movie) but are a great recipe to bring to your Oscar’s parties as a nod to the best picture nominated film, Get Out.

I also happen to be a huge Seinfeld fan and can never talk about a Black + White Cookie without thinking about that episode. “Oh look Elaine, the black and white cookie. I love the black and white. Two races of flavor living side by side in harmony.”

The batter is thick and produces a very cake-like, dome shaped cookie. Because a.) I have an affinity for cake-like cookies, and b.) they taste better. Total fact. IT’S A CAKE IN COOKIE FORM!! Sorry for the yelling. I just get really excited about this.

Once cooled, you flip them over and frost the flat side. With the most gooey and decadent white + chocolate glazes. The recipe yields approximately 10-12 large cookies. This recipe makes a delicious gluten free version that no one is the wiser, but you can sub out your favorite AP flour if you’re not running in the GF crowd.

One thing to note: as soon as you mix the ingredients together, don’t over mix and spoon the dough out onto two baking sheets then bake immediately. The baking soda reacts once it combines with the wet ingredients and the longer you let the batter sit, the less evenly the cookies will bake.

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Ingredients:

For the cookies:

  • 1/2 cup room temp butter
  • 3/4 cup sugar
  • 1 tbsp. pure vanilla extract
  • 1 egg
  • 1/3 cup whole milk
  • 1.5 cups 1:1 GF flour mix (I used Bob’s Red Mill)
  • pinch salt
  • 3/4 tsp. baking soda

For the frosting:

  • 2 cups powder sugar, divided
  • 1/2 cup boiling water, divided (you may not use it all)
  • 2 tbsp. butter
  • 2.8 oz. dark chocolate

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Directions:

  1. Preheat oven to 350.
  2. Cream together butter and sugar. Then mix in the eggs, vanilla and milk.
  3. Stir in dry ingredients until combined.
  4. Spoon out heaping tablespoons of the dough onto silpat lined baking sheets. (The cookies will be approximately 4″ in diameter once baked.)
  5. Bake 8-10 minutes until edges are golden brown. After 5 minutes, transfer to wire racks and cool completely.
  6. While the cookies cool, make the frosting by whisking 1 cup of the powder sugar in a mixing bowl with 1/8 cup of the hot water. If it’s too thick, add 1 tbsp. at a time of the hot water until it reaches a thick, spreadable consistency.
  7. Spread the white frosting on half of each cooled cookie.
  8. In a saucepan over low heat, melt the chocolate and butter until combined.
  9. Repeat step 6 then add the melted chocolate/butter mixture. Spread the  chocolate frosting on the other half of each cookie.
  10. EAT THE COOKIES!

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To find a full menu inspired by the best pictures, follow the links below:

Dunkirk: Strawberry Brie Crostinis from Sharon of The Honour System


Call Me By Your Name: Peach Focaccia from Kara of K&R Adventures


Get Out: Black and White Cookies from Julia of Girl Meets Kitchen


Lady Bird: Orange Baked Chicken Sandwiches from Alice of Dining With Alice


Phantom Thread: Mushroom Toasts from Haley of Cheap Recipe Blog


The Post: Orange Vanilla Martinis from Holly and Lane of With Two Spoons


The Shape of Water: Tuna Fish and Avocado Appetizer from Greta of Pickles Travel

Best Picture Oscars 2018 Pinterest

Thanks for stopping by!

xx
Julia

Drinks

Cinnamon Spiced Latte

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There’s something warm and deliciously comforting about this cup of Joe. It’s perfect for snuggling up with a loved one or gathering round the table and sharing a story or two while slowly sipping. I also love that there’s nothing artificial in it. It’s not overly complicated or sugary; just a warm dark and spiced cup of love.

Normally, I’m a cold brew kind of gal. No matter what the season, my husband and I drink about two and half gallons per week. It’s a quick go to on our way out the door or sipping at my desk each morning. You can find my recipe for it here. But this one is going to be used on days where we’re stuck inside due to a blizzard or simply want an afternoon treat. It feels celebratory for some reason.

Even though it feels celebratory, it’s incredibly simple to make. It’s also dairy free. Substitute whole milk should you so choose. I love the creaminess the Almond milk adds. I use unsweetened Almond milk, but if you use vanilla or sweetened simply omit the maple syrup to avoid an overtly sugary drink. Cheers!

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Ingredients:

  • 2 brewed cups of your favorite coffee
  • 1 cup unsweetened almond milk, divided
  • 2 tbsp pure maple syrup
  • 1 tsp. ground cinnamon
  • 1/4 tsp allspice

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Directions:

  1. Brew your coffee and divide between two large mugs, approximately 3/4 full.
  2. While coffee is brewing, add 3/4 cup of the almond milk plus the cinnamon, all spice and maple syrup in a small saucepan and whisk over medium high heat for 5 minutes.
  3. Pour the spiced almond milk into each coffee mug of coffee.
  4. Use the reserved almond milk and use a frother to create a foam. Top each drink. (optional)
  5. Sprinkle each latte with ground cinnamon + serve hot.

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Cookies · Dessert

Brownie Crisp Cookies

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Happy New Year, everyone! I’m eager to get back into the kitchen to create recipes for this little space ‘girl meets kitchen.’ It’s a space I love to share with you and my goal for 2018 – both here and in life – is to be a source of love and encouragement.

Joy. Laughter. Love. Grace. These are the longings of my heart for my family and for yours.

I know I’m not alone when I say that I face varying emotions over life’s constant busy-ness; the host of duties and distractions that “require” our attention. I spent a good part of 2017’s latter half re-evaluating what deserved my undivided attention.

faith. family. friendships. passions. career.

What resulted was God showing me areas of my life that needed more attention. Cultivating love and living out God’s grace to my family were on the very top of that list. Ultimately I wanted to ensure that what I poured my energy into was done with the purpose of serving others. This also meant that a few of my passions took a temporary back seat.

 I spend a large amount of time in my kitchen. From mundane to magnificent, the meals that are prepared in that space are always derived out of and chalk full of love. I hope that if you stumble upon a recipe here + make it in your kitchen, you’re able to share it with others and that the food produces a shared gathering and love. From my kitchen to yours.

The inspiration for these cookies combines three favorite desserts into one. The richness of a brownie + the softness of a cookie + the light crunch of a rice crispy bar. The batter is thick + gooey and is also meant to enjoyed.

Savor life’s little moments! Thanks for stopping by.

Recipe yields approximately 3 dozen cookies.

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Ingredients:

  • 1 cup butter, room temp
  • 1/2 cup brown sugar, packed
  • 1/2 cup organic cane sugar
  • 2 eggs, room temp
  • 1/3 cup dark chocolate almond milk
  • 2 tbsp. pure vanilla extract
  • 2 cups gluten free cup for cup flour (I used Bob’s Red Mill. Sub AP flour for non gluten free bars!)
  • 1 tsp. baking powder
  • 1/3 cup cocoa powder
  • 1 tsp salt
  • 2 cups One Degree brand Brown Rice Cocao Rice Crisps Veganic Cereal (you can certainly substitute rice krispy treats here!)
  • 10 oz. bag of mini chocolate chips

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Directions:

  1. Preheat oven to 350.
  2. In a large mixing bowl or in your Kitchen Aid mixer fitted with the paddle attachment, cream together the sugars, butter, eggs, + vanilla. Mix in the chocolate almond milk.
  3. Add dry ingredients + mix until just combined.
  4. Fold in the brown rice crisp cereal + mini chips.
  5. Spoon out 1 tbsp rounds or use a cookie scoop onto baking sheets.
  6. Bake 11-13 minutes. Let sit 5 minutes before removing from the baking sheets, then cool completely on a wire rack.

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Appetizers · Savory · Sides

Fire Roasted Herb Butter Corn on the Cob

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August is upon us in the beautiful state of Minnesota, which means we are in the final lap of summer break. This time of year always seems to fly by as we soak up the remaining weeks before another year of school begins. The days are still deliciously warm, the sunlight doesn’t wean until well past 8 pm, and I relish summer activities with my girls. In all honesty, August is typically the month in which I bury my head in the sand and pretend autumn and back to school isn’t looming around the corner. Each season and stage of life has it’s beauty, but there’s just something about summer break that feels like a favorite lounging chair with a good book.

There is always a highlight to the end of August in the Twin Cities, and that is the Great Minnesota Get Together, our State Fair. People travel from all across the Midwest to attend – and the sights, activities and food are no small offering! From Sweet Martha’s Cookies to anything on a stick, everyone I know has a favorite staple of which they can’t visit the fair without consuming.

For me, it’s the corn on the cob booth. The smell of fire roasted corn, still in their husks mixed with tubs of melted butter is unmistakable. There’s bits of burnt husk flying around in the breeze and people young and old nibbling at the cobs with butter dripping down their arms. It’s a 10 plus napkin kind of snack, and it brings me fond memories of when I was a teenager snacking at the fair with my family.

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This recipe is an homage to said food stand at the Great Minnesota Get Together. It’s incredibly simple to make, and celebrates the freshest produce of summer with locally grown corn and herbs from my garden. Albeit you can make this year round, nothing compares to a sublimely fresh piece of produce in the peak of it’s harvest season. Recipe yields 6 ears of corn – but there is enough herb butter for 12. I used the remaining half of my herb butter the following week tossed with a gluten free pasta and sautéed vegetables, which left me equally satisfied.

There are a bunch of really talented bloggers who have created copycat recipes from the Great Minnesota Get Together, and we’ve teamed up to share them with you in a recipe round up!

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Below are the links to these recipes:

Vegan Nachos: Kelly & Dustin with Dining Duster
Watermelon Kombucha Slushie: Sharon with The Honour System
Breakfast Pronto Pups: Janel with Nellie Bellie
Fried Pickles with Sriracha Ranch Dip: Greta with Pickles Travel Blog
Cinnamon Sugar Mini Donuts: Lane & Holly with With Two Spoons
State Fair Cookies: Alice with Dining with Alice
Corn fritters + maple butter: Haley with Cheap Recipe Blog

What’s your favorite part of your local State Fair? I’d love to hear!

Thanks for stopping by and enjoy!

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Ingredients:

  • 6 stalks of locally grown organic corn, still in their husks
  • 1 stick organic butter at room temp
  • 2 tablespoons fresh chives, finely chopped
  • 2 tablespoons fresh dill, finely chopped
  • salt + pepper to taste

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Method:

  1. Place the room temperature butter in a bowl and add in the freshly diced herbs. Stir until well combined. You can leave the butter at room temp for coating each cob, or make the butter in advance and store in the fridge. To store, wrap and roll in parchment paper and store up to 1 week. (see photo)
  2. Peel back the corn husks halfway to remove the silk from the cobs, enclosing each cob with the husk once removed. You want each cob to be covered as much as possible to protect them from burning.
  3. Place the cobs with their husks repositioned in an ice water bath for 30 minutes to ensure they don’t start on fire during the grilling process.
  4. Preheat your gas grill to medium heat.
  5. Gently dry off the excess water from the cobs and place them on the grill, directly over the fire,
  6. Rotate each cob every 5 minutes for a total cook time of 15-20 minutes. Remove from grill.
  7. Peel back the husks and generously spread each cob with the herb butter. Finish with salt and pepper + enjoy!

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Appetizers · Sides

Parmesan Zucchini Rounds

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Summer means farmer’s market finds + fresh garden spoils – which are undoubtedly some of my favorite foods. The labor of love that goes into growing and preparing food from garden to table is filled with far more flavor and love than any store bought item I’ve tasted (local co-op fare aside.)

Zucchini deserves far better, in my opinion, than a restaurant side dish of a quick sauté in EVOO or in a pasta primavera. A beautifully fresh summer variety of squash, I love to cook it so that it retains a bit of it’s crunch. I’ve been making this side dish for years and it’s quickly become mine and my husband’s favorite summer alternative to fries. It’s loaded with flavors, and sometimes I like to add in fresh herbs readily available from the garden like dill, chives or rosemary.

This recipe is a great canvas for layering flavor. I’m particularly fond of the sharp hint of parmesan cheese and crunch from the gluten free bread crumbs. If you’re not running with the gluten free crowd, panko bread crumbs are a lovely substitute. Enjoy the spoils of summer + all their beautiful bounty!

Recipe yields 2 sheet pans – or approximately 32 rounds,
depending on the size of the zucchini.

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Ingredients:

  • 2 medium to large size zucchini, sliced about 1/8″ thick
  • 2 gluten free bagels or 4 slices of gluten free whole grain bread – I love using Canyon Bakery Everything Bagels
  • 3/4 cup grated parmesan cheese
  • 2 beaten eggs + splash of milk, whisked together
  • Salt + pepper to taste

 

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Method:

  1. Preheat oven to 400. Line two baking sheets with parchment paper and set aside.
  2. Slice the zucchini into 1/8″ rounds.
  3. Using a food processor, pulse the gluten free bread, parmesan cheese + a pinch of salt and pepper until it resembles bread crumbs. Place in a glass container.
  4. Whisk together the eggs + splash of milk until incorporated. Place in a separate glass container to use as a dredge. (see above photo)
  5. Coat each zucchini round in the egg + milk dredge, followed by a thin coating on each side of the breadcrumb + parmesan mixture. I gently press the crumbs to each round while applying to ensure it’s properly breaded.
  6. Place each round on the lined baking sheets + bake 25 minutes, noting that smaller rounds will bake quicker than larger rounds (read as keep your eyes on the little darlings as they bake.) I like to flip mine over halfway through the baking process, though not necessary. They should have a nice golden brown hue, but still be firm enough to hold. No soggy vegetables here.
  7. Eat as is, or with your favorite sauce. My husband enjoys a horseradish sauce on occasion.

Enjoy + thanks for stopping by Girl Meets Kitchen!

~Julia

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Cookies · Dessert

Chocolate Almond Peanut Butter Bars

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My husband has a soft spot for these bars – the bars that go by many names. Depending on with whom you’re speaking, they may be called Special K bars, Scotcharoos – or in my case fat bars. I’m not sure who coined the name fat bars, but growing up at my grade and high school everyone called them by this name. Made in their original recipe, I imagine it’s because we all knew they were laden with sugar, processed items and a large dose of fat. I remember them being sticky and so sweet that they got you in that spot in the back of your throat and jawline. $.50 got you a full square and they were the most popular item on the Ala carte line.

These are a much less sugary version, and so simple to make. 5 ingredients (plus a sprinkling of Himalayan salt if you so desire!) and so delicious. The dark chocolate is what makes these better than the original, in my opinion – though if you’re similar to my husband and prefer milk chocolate, substitute away!

I made this recipe to fit within our dietary restrictions and was really happy with the results. It’s an adaptation from a number of recipes and comes together in 10 minutes or less, plus refrigeration time. Enjoy it with friends or family (or by yourself over a cup of coffee!) Happy Independence Day to you all! I hope your memories are as sweet and easy as this dessert.

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Ingredients:

For the crust

  • 2 cups organic, raw almonds
  • 1/4 cup avocado oil
  • 1/3 cup pure maple syrup

For the chocolate + peanut butter layer

  • 8 oz. organic dark chocolate (I used 80%)
  • 1 1/4 cup creamy peanut butter
  • 1/3 cup pure maple syrup
  • Himalayan salt for topping (optional)

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Method:

  1. In a food processor, blend the raw almonds until they are semi-finely ground
  2. Add the avocado oil and maple syrup and pulse until combined
  3. Spread evenly on a parchment lined 8×8 pan.
  4. Roughly chop the chocolate and microwave in a glass bowl for 30 second increments until melted.
  5. Stir in the maple syrup and peanut butter until combined. Spread over the almond crust + sprinkle with pink Himalayan salt (optional.) Refrigerate 4 hours.
  6. Cut, serve, enjoy! (These will be best if stored in the fridge.)

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Meals · Savory · Soup

Spring vegetable + bacon soup

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A Mother’s Day trip to the Farmer’s Market this weekend filled my heart with memories, and my fridge with beautiful, seasonably fresh produce. It was a great morning filled with sunshine, coffee + family!

One of my favorite purchases was from a local farmer selling the most delicious asparagus. His eyes shimmered when he spoke to families walking by, and he was so sure of the quality of his product that he handed out samples to anyone willing to meet his glance. His passion for what he did was evident, and his joy for sharing it with others pure. I stood watching for minutes before approaching, because this man was clearly in his element and there’s nothing more lovely than to witness this kind of energy in others. Passion. Mindfulness. Love. Joy.

We are each given a variety of gifts by which we can bless others. It’s the things you do that while they may be hard work, don’t feel anything like hard and bring others (and also yourself) a great amount of joy. This joy isn’t derived from a place of selfishness to fulfill your own needs — but more it’s the joy that radiates from fulfilling a purpose that God has graciously given you pouring out to others.

For some, it’s teaching, coaching or mentoring; for others building, crafting or organizing. For me, it’s serving – most frequently via my kitchen. A few weeks ago while prepping for dinner, I had a very vivid image of our lives in heaven and the roles we would have that are tied to our gifts. I envisioned preparing a meal alongside my grandma and serving it to the Lord. It stopped me in my actions and a sense of pure joy and emotions washed over me, leaving me enormously grateful for a glimmer of what’s to come. Until that day, I will continue honing my gift to serve others – both in and outside the kitchen.

This soup is warm and vibrant, and reminds me of the new life and beauty spring brings upon it’s arrival. I’ve always been a fan of more rustic soups in texture, this one reminds me a bit of a warm, green version of gazpacho. It’s beautifully flavored with green vegetables and herbs – as well as rendered bacon fat for a great depth of flavor. (Vegetarians, feel free to omit the bacon fat + topping!)

Happy Spring, from my kitchen to yours!

(Yields 4 bowls of soup)

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Ingredients:

  • 1 tbsp. pure organic coconut oil
  • 1 pound of fresh asparagus
  • 1 bunch green onions, chopped
  • 1 yellow onion, diced
  • 10 oz frozen organic spinach
  • 10 oz frozen organic peas
  • 2 cups organic vegetable stock
  • 2 tbsp. chopped basil
  • 4 tablespoons of rendered bacon fat
  • 1 lb. bacon, cooked + cooled
  • 2 tsp. garlic salt + black pepper

Method:

  1. Cook the bacon on a large sheet pan at 400 in the oven until desired crunchiness is achieved. Set aside to cool, reserving the rendered fat in a cup to cool.
  2. Trim the asparagus 2″ from the bottom and discard. Cut the remaining lengths into 3″ pieces.
  3. In a large saucepan, melt the coconut oil over medium high heat and sauté the onions until translucent – approximately 5 minutes.
  4. Add the asparagus, frozen spinach, green onions and peas; cook another 5-7 minutes. The asparagus should be al dente. Season with garlic salt and pepper.
  5. Add the basil, vegetable stock + rendered bacon fat. Simmer 2 minutes. Remove from heat.
  6. In a Vitamix or similar blender, puree the contents of the pan 2-3 minutes until no large chunks remain.
  7. Serve hot + garnish with diced bacon, 2 slices per bowl suggested.

 

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Cookies · Dessert

Oatmeal Cream Pies

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We were recently having dinner with friends and the topic turned to favorite childhood snacks – specifically the ones that concluded a sporting event’s win or defeat. My memory was swift and sweet. Summer nights for me were filled with softball. From the moment I could toddle my father had me holding a bat and glove, and what began as coaches pitch led into a love for the game through early adulthood.

Memories of teammates on the field flooded my mind – the smell of the infield dust and broken in baseball gloves still ripe in my nose. Each family would rotate turns bringing snacks – typically the boxed Little Debbie numbers on rotation. Star crunch were my personal favorite.

As every one recalled their favorites, both men mentioned Oatmeal Cream Pies as one of their top choices. Naturally, I had to follow up by making these for them!

I created a version of this recipe years ago for my husband, but have tweaked the recipe since. I love this version and none are the wiser it’s gluten free. That being said, feel free to substitute a mixture of 1 cup unbleached + 3/4 cup whole wheat flour if you prefer them to be made with flour.

May your memories be sweet, and shared amongst friends.

Recipe yields approximately one dozen sandwiches.

~Julia

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Ingredients:

For the Cookies

1 stick butter, room temp
1/2 cup organic pure cane sugar
1/2 cup brown sugar, packed
1/2 cup no sugar added applesauce
1 tbsp. vanilla extract
1 tsp. baking soda
1 tbsp. cinnamon
3/4 cup gluten free 1:1 flour mix
1/2 cup almond flour
1/2 cup sprouted brown rice flour
1 cup rolled oats (not the instant)

For the Filling

3 cups powder sugar
1 cup Nutiva brand palm shortening (or vegetable shortening)
1/4 cup almond milk (or whole milk)
1 tbsp. vanilla extract
2 tsp. cinnamon
1/4 tsp. cardamom
1/8 tsp. cream of tartar

Method:

  1. Preheat oven to 350. Line baking sheets with parchment paper or silpat liners.
  2. In your Kitchen Aid mixer fitted with paddle attachment, cream the butter and sugars together about 3 minutes. Add the applesauce and vanilla, mix.
  3. Add the baking soda, cinnamon, flours and oatmeal: mix until combined. Do not over mix or the batter will become gummy.
  4. Drop teaspoon sized dollops onto lined cookie sheets and bake 10-12 minutes or until lightly browned. Cool completely.
  5. While cookies are baking, using your whisk attachment on the Kitchen Aid mixer, add 1 cup of the powder sugar, shortening, milk and vanilla to the bowl and mix on medium speed for 5 minutes.
  6. Add remaining 1 cup powder sugar, cinnamon, cardamom and cream of tartar and mix on medium speed for an additional 5 minutes.
  7. Once the cookies are completely cooled, spread a layer of filling on the bottom of a cookie and top with a second cookie to form your sandwich. Finish with remaining cookies and filling.

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Breakfast · Meals · Savory

Savory Waffles with Prosciutto, Arugula + Over Easy Egg

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Brunch: it’s technical definition is a late morning meal eaten instead of breakfast and lunch and categorized as a noun.

In my book, brunch is a verb. Done with enthusiasm and best when shared amongst friends. Weekends and brunch go together like coffee and chocolate, where adequate time can be spent enjoying all varieties of food sweet and savory.

I don’t have much of a sweet tooth, so savory dishes are my jam at any brunch table. This dish satisfies every tastebud – and can be tailored to anyone’s liking quite simply. The slight crunch of the nutty waffle (a perfect mix of almond, brown rice + teff flours) provides a perfect canvas to the peppery arugula, salty prosciutto + buttery yolk of the over easy egg. Top it with a pure maple syrup and you’ve hit every tastebud with a powerful punch.

Wether you enjoy this for breakfast, lunch, dinner or brunch – you’ll walk away both full and satisfied. Enjoy while sipping an iced coffee or Bloody Mary (I have my favorite recipe here.) Recipe yields three waffles.

Enjoy + happy brunching!

xo,
Julia

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My kitchen companion perfecting her angles
Ingredients:

For the waffles

  • 1 cup almond flour (I used Bob’s Red Mill)
  • 1/4 cup sprouted brown rice flour
  • 1/4 cup teff flour
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 cup whole milk (or unsweetened almond milk)
  • 1 tsp pure vanilla extract
  • 1 egg
  • 1/4 cup pure maple syrup

For the toppings (per waffle)

  • 1 egg, cooked over easy
  • 1/2 cup baby arugula
  • 2 pieces of prosciutto
  • Maple syrup for drizzling

Method:

  1. Preheat waffle grill to medium high heat.
  2. Mix all dry ingredients in a bowl and set aside.
  3. Whisk together all wet ingredients and stir into the dry mixture, making sure not to over mix.
  4. Generously spray the waffle maker with nonstick cooking spray. Pour 1/2 cup of the batter atop the bottom iron and cook until brown.
  5. Place waffles on a cookie rack if serving immediately, or place on a baking sheet in a preheated oven set to the keep warm temp.
  6. Cook the eggs over easy  (or fry if you’re not fond of the runny yolk, but note the yolk adds the creamy, buttery flavor that rounds out this dish nicely.)
  7. Top each waffle with the arugula, layer the prosciutto atop the arugula and finish with the over easy egg. Drizzle your preferred amount of maple syrup atop and enjoy!

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