2/20/20

Challah With Hibiscus Poached Pears, Yogurt, Blueberries & Pistachios

 


If you are like me and love a big breakfast, Challah With Hibiscus Poached Pears, Yogurt, Blueberries & Pistachios should appear on your table this weekend.

By appear, I mean, MAKE it for yourself.

Last weekend I saw a picture of Hibiscus Poached Pears on my friend Laura's instagram and knew I'd want to make them. I followed the recipe from Diana Henry loosely and loved the gorgeous color of the syrup and the pears, but wish it wasn't as sweet.

I then used the pears to pair with toasted challah, Greek yogurt topped with blueberries and pistachios, and drizzled the entire plate with the syrup.

Add freshly squeezed orange juice and hot coffee, and you are set!

2/11/20

Taco Tuesday: Purple Cauliflower Tacos With Garlicky Yogurt Sauce


Welcome to Taco Tuesday! Let me tell you about these gorgeous (tooting my own horn) Purple Cauliflower Tacos With Garlicky Yogurt Sauce.

Last week I received my monthly gifted box of produce from Seasonal Roots which included striking purple cauliflower. Of course it's more about how produce tastes than how it looks, but why not choose a vibrant shade of purple when you get a chance? Even as a little girl I always asked my parents does it come in another color?

After doing a quick internet search for recipes to make with purple cauliflower that will keep the color intact, I found this gem from frieda's for Turmeric Roasted Cauliflower Tacos. I had to make them!

This was the first time I ever used fresh turmeric. It looks like ginger, but has a bright deep orange inside. Because I used frieda's recipe pretty closely, I'm not going to retype it here. Follow the link instead and give them some love!

Instead of flour tortillas I used corn ones and gave them a quick little char directly on my gas stove.

Also, I added a salad of diced fennel and red peppers to the roasted purple cauliflower and a bit of fresh cilantro.

I love anything that has red pickled onions because they brighten up the flavor of any dish, add a deep pink color, and a bit of a crunch.

The only reason I served the garlicky yogurt sauce on the side is for the visual effect. I spooned it over the tacos before eating them and added a squeeze of a fresh lime.

These were stellar and quite filling. 

Note: if you are the first time subscriber to Seasonal Roots, use mangotomato to receive a discount. I'll then receive a bit of credit ;) Thanks for supporting me. This a non sponsored post. As always, all opinions are my own!

2/4/20

Chicken Dip Recipe


A very long time ago, I met one of my best friends: Jenny. Jenny was known for her chicken dip. The what!? Yes, CHICKEN DIP. The dip is a combination of chicken, mayonnaise, cheese, red peppers, salsa, and a few other ingredients. This dip, according to Jenny, is best served with Scoops. I loved that dip and made it several times, and even posted about it on this very blog 11 years ago.

LOOK AT THIS PHOTO!!!!


Luckily, my photography skills have improved, while the dip continues to be stellar!

Last weekend I made the dip again and took new photos. Below is an updated version of the recipe.

Jenny's Chicken Dip

Ingredients
1 poached chicken breast, shredded {or use rotisserie chicken}
2 scallions, sliced
1 red pepper, diced
1/2 mayonnaise
1/2 cup salsa
2/3 cups shredded sharp cheddar
zest and juice of 1 lime
chili powder to taste

to serve
Tostitos Scoops

Directions
1. Combine the dip ingredients in a bowl. Taste and add more mayonnaise or salsa or chili powder as needed.
2. Refrigerate for at least 1 hour.
3. Serve with Scoops.


What I learned:
Garnishes make all the difference!!
White shiny plates are hard to photograph.
Backgrounds matter.
Improvement is possible.