The combination of fresh orange zest, honey, cinnamon, toasted almonds, vanilla and golden raisins is undeniably divine. It reminds me of the flavors I encountered in my celebratory post-cookbook trip to Morocco this spring.
On the solo leg of my trip, I remember spreading homemade orange jelly across pastries in the gorgeous riad where I was staying, feeling both spoiled and lonely. The sights and scents were too beautiful to keep to myself.
This granola would be a fun and simple weekend project to make with your loved ones. It would also make a delicious gift for your friends, family or new neighbors. Enjoy it plain as a snack, or add milk or yogurt for a wholesome breakfast. As always, please let me know how you like it.
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Here’s a fresh green salad to brighten up dreary winter days. I’ve been hanging onto this salad recipe until those irresistibly juicy, ripe oranges landed at the grocery store. Winter is citrus season, so the time is now!
I developed this salad for a fun event in New York City a few months ago, with my friends at Osmia Organics. Sarah asked me to develop a recipe around rose geranium essential oil, which had me stumped for a while.
I thought about my trip to Morocco, and all of the rosewater they incorporate in their food. Then I remembered the orange blossoms on the trees, and combined those with almonds, goat cheese and radishes. A tiny pinch of cinnamon on top ties in the Moroccan theme, and creates a beautifully vibrant and fragrant salad.
I hope this salad brightens and lightens your winter table. It would be a lovely contrast to grilled main dishes, and would also go well with Mediterranean or citrusy meals. Here are even more salad recipes to explore!
Despite my best efforts, the recipe I intended to share earlier this week failed on me. I nixed that one for good. If it doesn’t work for me, it probably won’t work for you and I can’t have that! I have more deliciousness lined up for next week that I’m excited to share with you.
It’s frigid outside here in Kansas City (15 degrees currently), so I thought I’d share my favorite soup recipes available on the blog. Keep scrolling for more warming, hearty, veggie-packed soups.
Eight of these recipes are also available our new Cookie + Kate app, complete with my own voice instructions and step-by-step photos. I hear that you are eager to see even more recipes in the app (there are 100 so far), and I’m trying to get more uploaded over the next few weeks.
At the bottom of the post, you’ll get a sneak peek at the eight soup recipes available in my cookbook, Love Real Food. I’m genuinely obsessed with every single one of them. Let’s make some soup!
It’s here! I can finally tell you about the project I’ve been mentioning over the past couple of months—the Cookie and Kate app is official!
I always want you to feel entirely confident every step of the way, and now I can personally guide you through each recipe, from start to finish.
The app offers step-by-step voice guidance from yours truly, and photos that guide you through the cooking process. It’s like I’m right there in your kitchen with you.
Hit the “Start Cooking” button and I’ll guide you through each step, offering photos and built-in timers along the way.
The Cookie + Kate app is now available on the Apple Store and Google Play! It runs on iPhones, iPads and Android devices, and costs $4.99. Just search for “Cookie + Kate” in your app store to find it!
Our new app offers 100...
Let’s kick off 2018 with my favorite broccoli salad recipe! It’s crisp, crunchy and fresh, which is exactly what I’m craving this time of year. It’s also seriously addictive, thanks to the sweet-and-savory combination of freshly toasted sunflower seeds, dried cranberries and cheddar cheese.
I borrowed the honey-mustard vinaigrette from my Brussels sprout slaw, and it plays up raw broccoli’s best features. Who needs mayo when you have tangy, creamy honey-mustard dressing?
Standard potluck-issue broccoli salads include mayonnaise, sugar and bacon, and you won’t find any of those here. I included the usual cheddar cheese since Mara absolutely loved it that way.
The cheddar offers some creamy indulgence to the salad, which makes it a perfect transition food from rich holiday meals to healthier options. That said, I enjoyed the recipe sans cheese, if you’re craving a lighter salad.
Happy 2018! We have officially survived the holidays. If you’re looking for wholesome, satisfying, veggie-packed recipes, you are in the right place. You’ll find a bunch in my guide to seasonal produce below. For more in-depth resources and tips on how to eat real food, don’t forget about my cookbook. You can also create customized meal plans with my blog recipes through Real Plans.
Several of my blogger friends have created some amazing resources for developing healthier habits this year. The Nourished Planner is perfect for you if you like to make plans on paper. It’s a meal planner, goal-setting guide, daily calendar and to-do list all in one, made beautiful by Heidi of FoodieCrush.
The Healthy Glow Guide Reset offers four weeks of meal plans, grocery lists, meal prep guides and over 60 gluten-free and mostly dairy free recipes. It’s designed to help you go from feeling good to feeling great, by Lee and Monique.
Cheers to a healthy and happy 2018. Thank you so much for being here.Beets
First of all, I’m so excited that you’re so excited about the new Cookie + Kate app! I had no idea that you wanted an app so badly (why didn’t you tell me?!), but I’m happy that I have one for you now. Please tell your friends and family about the app, and I’ll add more recipes to it soon!
To celebrate, I’m sharing this fresh, bright and irresistible orzo salad recipe. It’s bursting with Mediterranean flavors—juicy orange, parsley, toasted almonds, crumbled feta and Kalamata olives.
I don’t use oranges nearly as often as I use lemon and lime, but this salad reminds me not to overlook those sweet, quiet oranges, especially while they’re in season.
This orzo salad was also a lesson in pasta salads. First lesson? You must rinse the pasta immediately after cooking it so it doesn’t get sticky and lopsided. Adding some of the starchy cooking water to the dressing adds body to the salad, while keeping the oil content in check.
This year has been delicious, hasn’t it? Today, I’m sharing a few of my favorite recipes that didn’t make your top ten list. I genuinely love every single recipe that I share here, so it’s difficult to choose.
You’ll find a few of my personal go-to recipes in here, including my signature chocolate chip cookies and my family’s mashed potatoes. It’s about time! Tell me, what are you craving for 2018?
Easily gluten free, and vegan
Finally! I have a signature chocolate chip cookie recipe. It just-so-happens to be vegan, too.
Can you believe it? 2017 is coming to a close already. I hope this year has been good to you. I still feel like I’m catching my breath after publishing my cookbook, but it’s so nice to have more time to spend here with you.
Thank you tremendously for visiting this online home of mine. Your comments, emails and kind words mean so much. Please keep them coming, and I’ll keep the recipes flowing.
If you’re craving fresh meals again after the holiday, you are in the right place! Without further ado, here are the most popular recipes on the blog this year. I’ll be back in a couple of days to share my favorites that didn’t make this list.
Gluten free and vegan
“I was surprised to read this recipe and realize that I happen to have all of the ingredients in my...
Who wants a mimosa?! My answer is yes, always. Mimosas are supremely simple bubbly cocktails made with sparkling wine and orange juice. They’re light, fizzy and easy to sip.
I love ordering mimosas at weekend brunch, and serving them to family and friends on holidays—Easter, Mother’s Day, July 4th, Christmas, you name it. Mimosas liven up wedding showers and baby showers. I bring mimosa supplies to football watch parties, and no one complains.
I’ve shared a few variations on mimosas over the years. Today, I’m going to share everything you’ve ever wanted to know about mimosas, plus a basic mimosa recipe and variations.
If you haven’t poured your first mimosa yet, you’ll be a mimosa expert by the end of this post! If you’re a seasoned mimosa drinker, I think you’ll find some new tips here, too.
Are you acquainted with the French 75? The French 75 is a refreshing and citrusy, sparkling gin cocktail that packs a punch. It’s perfect for the holidays and other celebratory occasions. The French 75 is the answer any time a bubbly cocktail is in order!
French 75’s are made with a standard pour of gin and topped with Champagne, so it’s a strong drink in a sparkling dress. In fact, it’s named after the French 75-mm field gun, which was commonly used in World War I.
Here’s my only spin on this classic cocktail: I used honey instead of sugar in the simple syrup. The light honey flavor plays beautifully with fresh lemon and herbal gin. That said, you can absolutely keep the the original recipe and use sugar if you’d rather.
Either way, you’ll want to heat up your simple syrup on the stove, which will take less than 5 minutes (if you try using straight honey in a cold cocktail, it will seize up). You can make the simple...
It’s cocktail week! Today, I’m sharing everything you need to know about Moscow mules. Moscow mules are delightfully fizzy drinks made with fiery ginger beer, vodka and fresh lime.
Moscow mules are refreshing on hot summer days, sure, but they’re also holiday-appropriate thanks to the strong ginger flavor. They strike that elusive balance between spicy, sweet and strong, and I’d sip one any day.
Holiday bonus: Moscow mules are super easy to make! You’ll need just three basic ingredients (ginger beer, vodka and lime). You’ll find exact measurements in the recipe provided below.
The ginger beer component makes the biggest difference between a so-so and fantastic Moscow mule. So, I grabbed all the ginger beers I could find at the store and tried them at home with Mara.
Cheers to round two of cocktail week! Today, we’re warming up with hot toddies, which could not be easier to make. For this classic cocktail, you’ll just need hot water, whiskey, honey, and lemon.
Hot toddies are lovely slow sippers (perfect for playing cards with the family, Mara says) or night caps. Unlike mulled wine, wassail or warm cider, which can be overwhelmingly sweet, hot toddies are light and hydrating.
The secret to making the best hot toddy is simple—just tinker with the amount of lemon juice and honey until it suits your taste buds. I’ve provided some guidelines in the recipe below. I think you’ll be surprised by how much an extra teaspoon of lemon juice or honey changes the flavor.
If you order a hot toddy at a bar, you’ll probably receive a whiskey drink. Any good whiskey will do—I’ve enjoyed hot toddies made with Bulleit Rye, Jameson, and Wiser’s.
If you prefer, you can make your hot...
Welcome to cocktail week! Since Christmas is just one week away, I thought it would be fun to share classic cocktail recipes for your holiday parties.
We’re kicking off with White Russians, which are usually made with cream or milk. I’m not a big milk drinker, so I replaced it with thick cashew milk. It’s creamy, dreamy and ultra delicious.
Cashew milk is relatively neutral in flavor, so it’s a great stand-in for dairy milk. I love that I don’t have to strain it like almond milk (no waste here). I first tried making vegan White Russians with light coconut milk, but when coconut milk hits ice cubes, it tends to form small lumps. Not a problem with cashew milk!
Keep in mind that I recommend soaking the cashews for a few hours in advance, unless you’re using very fresh cashews in a high-speed blender like a Vitamix. In addition to cashew milk, you’ll simply need vodka (Tito’s is my favorite brand), coffee...
I’m on a mission to stock this food blog with all the holiday recipes you might need, and it’s about time I shared a mashed sweet potato recipe. The problem with most mashed sweet potatoes is that they’re made even sweeter with brown sugar and marshmallows, and sweet potatoes are already plenty sweet on their own!
So, I added savory ingredients to my mashed sweet potatoes to balance out that inherent sweetness. Finely chopped fresh parsley and green onion combined with some sour cream and butter are all you need for incredible savory mashed sweet potatoes.
I don’t know why these basic ingredients create such a stellar flavor combination, but they do. These mashed sweet potatoes took a cue from my baked rosemary Parmesan sweet potatoes (another simple holiday side option) and the quinoa-stuffed sweet potatoes in my cookbook.
If you’re looking for regular mashed potatoes (and by regular, I mean my family’s favorite), meet Lucille’s mashed potatoes. For more meatless holiday recipes, click here, and if you’re looking for last-minute...
Confession: I’m afraid I’m allergic to real Christmas trees, and I’m definitely allergic to busy shopping malls. Does that make me a Scrooge? The holidays are always full of cheer but hectic. I’m tempted to take a nap before I deck the halls this weekend.
If you’re wondering what to bring to your holiday party, this caramel popcorn recipe is just the ticket. It’s naturally sweetened with maple syrup, and the sauce is thickened with tahini.
If you’re familiar with Middle Eastern halva, this popcorn reminds me of it. Crackly sesame seeds and ground cinnamon make it even more irresistible. You have been warned.
As I was typing up the recipe, I realized that it is gluten free, vegan and nut free as well. This popcorn is a special diet-friendly party option and a fun holiday treat. For an even more festive popcorn recipe, check out my peppermint bark popcorn. So good!
Raise your hand if you haven’t bought any Christmas gifts yet this year (waving wildly over here). The good news is that I’ve heard that my cookbook, Love Real Food, makes a terrific gift. If you have purchased the book for yourself and your friends and family, thank you so much for your support. If you don’t have a copy yet, add it to your Christmas list!
One of my favorite gifts I’ve received over the years was a cookbook with a set of measuring spoons. It was a cute and thoughtful gift, and I reached for those measuring spoons in my drawer earlier today.
So, I’ve rounded up some of my favorite gift-worthy items to give along with a copy of Love Real Food. For even more gift ideas, don’t miss my 2017 holiday gift guide.
Head’s up: these items are affiliate links, meaning that I earn a small commission (at no cost to you) if you make a purchase through these links. Thanks for supporting Cookie and Kate!
As promised, here’s a gift-worthy pancake version of my fluffy whole wheat pancakes. This mix is a cute, thoughtful and affordable holiday gift that yields fluffy homemade pancakes. I hope it’s a big hit with your loved ones.
I even made a print-friendly PDF that you can offer with the mix. Download it here.
I’m actually exploring Costa Rica right now (!) with my grandma Virginia, so I’ll keep this short. You can follow along in our adventures on Instagram stories (we’re cookieandkate) if you’d like. Happy holidays!
Somehow over the years, I’ve neglected to share a basic whole wheat pancake recipe. I’m remedying that today with these delightfully light and fluffy, 100 percent whole wheat pancakes! If you’re looking for a go-to pancake recipe, this is it. Drizzle these cakes with maple syrup or go wild with toppings. They’re great either way.
These made-from-scratch pancakes put Bisquick pancakes to shame (speaking of, I’m sharing a gift-worthy pancake mix recipe tomorrow). Plus, these pancakes don’t send my blood sugar for a loop like regular pancakes made with all-purpose flour, especially when I top them with a dab of protein-rich peanut butter or almond butter.
I know that whole wheat flour has a reputation for producing bitter baked goods, but here’s the deal—if that’s happening, your flour has gone bad. Whole wheat flour is more apt to go rancid than all-purpose because it contains the good-for-you, naturally-occurring oil present in whole grains.
Fresh whole wheat flour is mildly nutty in flavor and delicious. I’ll spare you my spiel about the industrial revolution and how flour mills advanced to produce all-purpose flour that had a longer shelf life more suitable...
Voilà! I set out to create the best vegetable lasagna recipe, and here it is. This vegetarian lasagna is cheesy (of course), and loaded with vegetables, spinach and a simple tomato sauce. If you have any meatless-meal skeptics in your life, this lasagna will change their mind. I’m sure of it.
This lasagna is based on my spinach artichoke lasagna on the blog and the roasted eggplant lasagna in my cookbook. I love those less-conventional vegetarian lasagnas. Yet, I wanted to offer a classic vegetable lasagna suitable for holidays and weeknights. Here it is.
The tomato sauce is the same across all three recipes, but the vegetables vary. For this recipe, I chose to chop bell pepper, zucchini and carrot into very small pieces and sauté them until they’re nice and golden on the edges. That caramelization brings out so much more flavor. Then, I added spinach to the skillet and cooked it down for a few minutes.
The end result is a super flavorful, nutrient-dense, veggie-packed lasagna. It might not be the quickest weeknight option around, but it is a reasonably simple recipe...