English Pea Bacon and Mint Risotto

April 15, 2015  /   /   //  8 Comments

English_pea_risotto pea_bacon_mint_risotto english_pea_mint_risotto One of my favorite things about springtime is that it’s pea season! I love peas of all kinds, but especially English peas. I love how bright, sweet and fresh they taste. I always try to throw them into anything I can think of and risotto is always high on the list. My favorite part of this dish is that it has a great balance between light and rich, and bright and creamy. I always make a big batch to ensure there are leftovers because it also makes great risotto cakes to serve with a simple mixed green salad for lunch or dinner the next day. Mother’s Day is only a few short weeks away and this would make a great addition to any Mother’s Day menu….or any menu really, right? xx, Jenny


English Pea Bacon and Mint Risotto
Serves 3 to 4

4 rashers of bacon, diced
2 1/2 tablespoon extra virgin olive oil
2 shallots, diced
2 garlic cloves, minced
1 cup Arborio rice
2/3 cup dry white wine
4 to 5 cups chicken stock, warmed
1 cup shelled English peas
2 ounces mascarpone, softened
4 oz. Parmesan cheese, finely grated
2 1/2 tablespoons finely chopped mint
salt and pepper to taste
grated Parmesan
lemon zest

1. Pour 1/2 tablespoon of oil into a medium skillet and place over medium-high heat. Add bacon and cook until crisp, 4 to 5 minutes. Strain with a slotted spoon and transfer to paper towels and set aside.
2. Drain grease and transfer skillet back to the stovetop. Add oil and sauté shallots for 2 minutes. Add garlic and rice and continue to sauté for 3 to 4 minutes or until a small white dot remains in the center of each grain of rice. Season with salt and pepper.
3. Deglaze pan with wine and stir. Allow almost all the liquid to evaporate then reduce the heat to medium and add 2/3 cup warm stock, stirring frequently.
4. Each time the liquid evaporates add another ladle of stock and continue to stir. Repeat until the rice is al dente, about 20 minutes. Season with salt and pepper.
5. Reduce heat to medium-low and add peas and bacon to the risotto. Cook for 3 to 4 minutes.
6. Stir in mascarpone, Parmesan and mint and continue to stir until smooth. Adjust seasonings.
7. Top with a little more grated Parmesan and lemon zest and serve.



The Perfect Egg + Suite One Studio + OXO Giveaway

April 14, 2015  /   /   //  228 Comments

the_perfect_egg We have another giveaway for you today, and this one we are very excited about. :) So, obviously we are giving away a singed copy of The Perfect Egg (or not signed, it’s your choice, but then you might be missing out on our funny egg puns) AND a beautiful and stunning and we wish we were not actually giving it away, an Oval Platter in White with Mint Watercolor from Suite One Studio: mint-and-rose-plates-suite-one-studio_1b7633b4-a479-4e30-b5c9-e3d573471595_1024x1024 Aqua-Oval-Platter-Suite-One-Studio-1-20_34ae9c63-1ee1-4976-b849-274038eed530_1024x1024 Stunning right? YES. We LOVE Suite One Studio, please take a moment to peek at her shop.

Part 2 of the giveaway are a couple things from OXO. First we have this simple set of mixing bowls. I love the look of OXO stuff, and the mixing bowls are such a nice and quiet design. We have paired the mixing bowls with an egg beater because after all we are giving away our egg book!
oxo_giveaway To enter, please leave a comment telling us you favorite party food to serve is. Entries will close this Friday at 6PM pacific. US only please (sorry!). :)


Kale White Bean and Farro Salad

April 13, 2015  /   /   //  10 Comments

kale_bean_farro_salad Kale_white_Bean_farro_salad kale_farro_salad Salads seems very lunch-y to me. I have never really craved a huge salad for dinner, only lunch. Mostly because salads are not that filling, and I don’t want to be in a food coma in the middle of the day unless I can be on my butt watching Friends re runs. So this salad is a little different because it has farro and beans, which make this Kale and White Bean Farro Salad have a little more heft than just straight up leafy greens. I took this salad home after we made it for the blog and it was delicious, so I can testify that this salad holds up well in the fridge for a day in case you were thinking about bringing it along for your lunches (even though I think this salad is dinner material). Also, eating delicious salads is a really good way to be able to then reward yourself with In and Out. ☺
♥ Teri

Kale White Bean and Farro Salad (with a Tahini-Lemon Vinaigrette)
Serves 4 to 6

tahini and lemon vinaigrette:
1/2 cup tahini
1/2 cup warm water
2 garlic cloves, minced
3 tablespoons minced shallots
1 lemon, zested and juiced
1 teaspoon salt
1/2 teaspoon black pepper

1 bunch dino kale, stemmed and thinly sliced
1 1/2 cups cooked and cooled farro
1 (15 ounce) can white beans, drained and rinsed
16 cherry tomatoes, halved
1/2 cup diced sun-dried tomatoes chopped
4 ounces feta, crumbled
1/4 small red onion, thinly sliced

1. Place all vinaigrette ingredients into a mixing bowl and whisk together. Set aside until ready to use.
2. Place remaining ingredients into large mixing bowl and drizzle with vinaigrette. Toss together until the salad is well dressed/coated. Adjust seasonings and serve.


Masoor Dal

April 8, 2015  /   /   //  6 Comments

Manoor_dal dal_masoor dal_recipe Can we talk lentils for a minute? I absolutely love them. I think they’re one of the few perfect foods out there. I love their texture, how you can pack them with loads of flavor, how they’re a great source of protein, etc. I also love stews and such, so it’s not really surprising that I would be into dal…of all kinds.

Today we have one of my favorite kinds of dal, masoor dal or stewed red lentils. I love making giant batches of this recipe and eating it throughout the week. I’m not really the type of person that makes my lunches for the week, because I usually get sick of something easily and I will usually change my mind on what I want to eat, but big batches of dal are an exception. I could happily eat this recipe and other dal recipes for weeks at a time. This is really great for anytime of the year and is always so filling and satisfying, without giving you a weighed down feeling.

This recipe is also perfect if you’re looking to cook something with only a handful of ingredients and in about an hours time. Enjoy! xx, Jenny


Masoor Dal (Stewed Red Lentils)
Serves 6 to 8

2 tablespoons extra virgin olive oil or ghee
1 medium sweet potato, peeled and diced
1 medium yellow onion, diced
3 garlic cloves, minced
2 teaspoons minced ginger
1 serrano chile, seeded and diced
1 cup red lentils, soaked in water for 1 hour and drained
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons ground turmeric
2 teaspoons ground ginger
2 teaspoons dried fenugreek leaves
1 (15 ounce) can diced tomatoes
1 quart vegetable or chicken stock or water
1/4 cup chopped cilantro
salt and pepper to taste
chopped cilantro or micro cilantro

1. Pour oil or ghee into a dutch oven and place over medium-high heat.
2. Add sweet potatoes and sauté for 2 to 3 minutes. Stir in onions, garlic, ginger, and Serrano chile and continue to sauté for 4 to 5 minutes. Season with salt and pepper.
3. Stir in red lentils, cumin, coriander, turmeric, ginger, and fenugreek leaves and continue to cook for 4 to 5 minutes, until mixture becomes fragrant and slightly smoky in scent.
4. Add diced tomatoes and stock and bring mixture to a boil. Once mixture is boiling, cover and reduce heat to medium-low and simmer for 40 to 50 minutes or until lentils have softened and mixture has turned into a stew-like consistency. Season with salt and pepper and stir in cilantro.
5. Top with more cilantro and serve with a side of grilled naan or steamed basmati rice.