Autumn Harvest Salad w/ Brussels & Delicata

DSC_0187‘Tis the season! Fall has drifted upon us! Hooray for pumpkin (everything), sweaters, and boots! 

The prior sentences were said entirely in jest and utter sarcasm, because it has been so brutally hot here in Southern California with no hope for any type weather change and, frankly, I am incredibly bitter about it. It has honestly been 90 degrees since February.  We are currently experiencing one of the worst droughts of California history and it has forced the state into a pretty dire situation. The dryness accompanied with the never-ending sweltering heatwave has been almost unbearable. Once October rolled around I was so ready for the adjustment in seasons I honestly couldn’t stand it. I thought to myself “I better get home and bust out my flannels, oversized sweaters, and maybe a couple beanies! It’s going to be cold!” I was so very disappointed when instead the weather man came on the news and announced that yet another heatwave was in the forecast. Can’t a hormonal pregnant girl catch a break?! Sheesh! Anywho…enough complaining already. Soon enough I will layer up and all will be well in the world again (at least in our little SoCal world). 

I decided that the first recipe of the season needed to be something light yet still encompassing a few of our autumn produce selections. It would be a California style harvest meal. This salad is super easy to make and full of some of the season’s best bounty. It comes together in no-time and with little effort making it one of my favorite last minute meals. It is fabulously healthy (especially for any other preggos out there!) because it is packed with nutritous and vitamin-rich veggies. Enjoy it my friends! 

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Autumn Harvest Salad w/ Brussels & Delicata

Serves 4


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Cook Time
25 min

Total Time
25 min

Cook Time
25 min

Total Time
25 min

For the Salad
  1. 1 Delicata squash
  2. 1 lb Brussels sprouts
  3. 2 TBSP extra-virgin olive oil
  4. 1 TBSP white balsamic vinegar
  5. 1/2 tsp salt
  6. 1/2 tsp pepper
  7. 1/4 tsp cinnamon
  8. 1 5oz bag of mixed greens
  9. 1 avocado, diced
  10. 1/4 cup toasted pumpkin seeds (toasted pistachios would be delicious too!)
  11. 1/4-1/2 cup pomegranate seeds or dried cranberries
  12. salt & pepper to taste
For the Maple Vinaigrette
  1. 2 TBSPs extra-virgin olive oil
  2. 1 TBSP apple cider vinegar
  3. 1 TBSP maple syrup
  4. 1 TBSP spicy brown mustard
  5. juice of one small lemon
  6. 1/2 tsp salt
  7. 1/2 tsp pepper
Instructions
  1. Preheat the oven to 400. Prepare the squash by slicing in half lengthwise and then scooping out the seeds in the middle. Slice in 1/4″ pieces and arrange on a large rimmed baking sheet. Prepare the brussels sprouts by slicing them in half and then arranging them on the baking sheet with the squash. Pour the olive oil and white balsamic vinegar over the squash and brussels sprouts. Sprinkle them with 1/2 tsp salt & pepper, and 1/4 tsp cinnamon. Toss to coat. Bake in the oven for 25 minutes.
  2. While the squash and brussels roast, prepare the maple vinaigrette by whisking all the ingredients together and set aside. In a large bowl, add the mixed greens. Pour a bit of the vinaigrette all over the greens and, using tongs, toss to coat. Top the salad with the roasted squash and brussels, avocado, toasted pumpkin seeds, and pomegranate seeds. I added a bit more dressing over the top with a little sprinkle of salt and pepper to finish. Divide among individual bowls and serve immediately. Enjoy!
Notes
  1. I made this salad for just Kris and I so I had dressing and salad leftover. The dressing will last up to a week in the fridge in an airtight container or jar. Store leftover brussels and squash in an airtight container for up to 3 days in the fridge. Reheat the veggies and add to greens and top with leftover dressing!
HONEYED HOME http://www.honeyedhome.com/

Multigrain Zucchini Date Loaf + Big News!

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There are few things in life that deserve an all out celebration. It just so happens that today, we are celebrating TWO very important milestones. The first milestone that had to be shared with you is….that this post right here, is the 100th post for Honeyed Home! That is 100 recipes that I have put truly hard work in to. I have to say I feel very proud. I am proud of myself for the effort, the time, the sweat, the tears, and often times, the strenuous struggle. Although, the past 100 posts were occasionally difficult, they were also true accomplishments and incredible triumphs made right in my kitchen. I can not wait to see what the next 100 posts will be and where I will be by then. It all seems so surreal. I feel extremely satisfied in my work and appreciative for the people who have stuck by me through the entire process. I honestly could not do it with out the support of so many friends, strangers, and of course, my rock…my husband. Oh my gosh! Speaking of husbands…My husband, Kris, and I also wanted to share with you some other BIG and important news! We couldn’t be more excited to announce that we are expecting! Our little one is joining our clan in March of 2015. That is why there have been minimal posts around here lately. Frankly, I have been too sick to even look at food. Normally, I scour the internet and look for inspiration from some of my favorite food bloggers (whom are listed on the right-hand sidebar of this page) but during the last month I couldn’t bare the sight of any food photographed in any way. I was genuinely disgusted by most things. Even salad! Salad! Usually, this is my first choice for a quick meal any time of the day but when the nausea set in, a piece of lettuce looked revolting. That was when I knew I was really struggling. So, I am sorry for the lack of visits the last few weeks, but now that I am beginning my second trimester I am feeling more and more like myself every day. I am back folks and probably more excited to cook and eat than ever before! Here is to celebrating the two most fabulously important landmarks that Honeyed Home has yet to to come across! Cheers! 

This multigrain zucchini date loaf is so worth every ingredient. It is packed with nuts and whole grains and is perfectly sweet while the zucchini keeps it super moist. It is one of my favorite things to make as I often have the ingredients already on hand. If you don’t have a loaf pan, a regular sized muffin tin does the trick and then you are left with individual little portions. So delicious either way. This is a magnificent recipe for a brunch or breakfast gathering. Enjoy friends! 

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Multigrain Zucchini Date Loaf

Yields 8


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Prep Time
10 min

Cook Time
1 hr

Total Time
1 hr 10 min

Prep Time
10 min

Cook Time
1 hr

Total Time
1 hr 10 min

Ingredients
  1. 1 cup unsweetened vanilla almond milk
  2. 1 TBSP apple cider vinegar
  3. 1/2 stick unsalted butter, melted and cooled slightly
  4. 1 egg
  5. 1 tsp pure vanilla extract
  6. 1/2 cup finely chopped and pitted, fresh medjool dates (about 6 dates)
  7. 1 1/2 cups grated zucchini (about 1 medium zucchini)
  8. 1 1/4 cups whole wheat flour
  9. 3/4 cup oat bran
  10. 1/2 cup almond meal
  11. 1/2 cup brown sugar
  12. 1/3 cup turbinado sugar
  13. 1 tsp baking soda
  14. 1 tsp baking powder
  15. 1 tsp ground cinnamon
  16. 1/2 tsp salt
  17. 1/2 cup walnuts (optional)
Instructions
  1. Preheat the oven to 350. Grease a 9×5″ loaf pan and set aside.
  2. Place the walnut pieces on a small baking sheet and bake for 7 minutes and then set aside to cool. Once cool enough to handle, coarsely chop the walnuts.
  3. In a large bowl, whisk together the almond milk and the apple cider vinegar. Let that mixture sit for a few minutes until it becomes frothy and semi-curdled. Add the melted butter, the egg and the vanilla and whisk until combined. Add in the finely chopped dates and the grated zucchini.
  4. In a medium bowl, mix the remaining ingredients together with a fork. Gently stir the dry ingredients into the wet ingredients until just combined. Fold in the chopped walnuts.
  5. Pour into the greased loaf pan*(see note). Bake at 350 for about 55 minutes to 1 hour until golden brown and a toothpick inserted comes out clean. Let cool before slicing. Store in an airtight container.
Notes
  1. It seems there are a lot of ingredients here but every thing can be found conveniently at your local Trader Joe’s.
  2. If you do not have a 9×5 loaf pan, a regular muffin tin would work just as well for zucchini date muffins!
Adapted from Sprouted Kitchen’s Multigrain Carrot Date Muffins
HONEYED HOME http://www.honeyedhome.com/

 

 

Light & Easy Chicken Salad

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Something interesting hit me the other day. I have never put a recipe on the blog with chicken. I normally don’t eat a lot of meat or poultry but on occasion, I indulge, and I do like it! It’s funny because I grew up eating the bird almost every day…and if there was a single thing to name as a staple that was constantly in my fridge as a child, it would be chicken salad. My mother always had a tupperware full of the stuff as it was her favorite snack ready for eating at any time of the day. My mother made us dinner every night and it always included some protein, some starch, and of course a green vegetable.  The protein was chicken pretty often and when there was leftovers she would shred it up and make chicken salad for the week. The trick to her amazing chicken salad was using chicken that had been well seasoned and cooked to perfection. My favorite was when she made rotisserie chicken; it yielded the best leftover chicken salad. Kris and I had some chicken for dinner this week and I knew exactly what I would do with the leftovers. Can you guess? I wanted to make a lighter version than I grew up on; so I subsituted plain greek yogurt for the mayo, because hey, we all could use a little less calories in our daily intake. Let me tell you….You can not even taste the difference and to be honest I like it even better. I honestly loved this new version so much that I called my mom right away to tell her the good news…less calories and less fat and one of the best versions I have ever tasted! She seemed interested but she’s pretty set in her ways…I wonder still if she will ever stray from what she knows and loves. Sometimes people are sticklers that way. But, if you are like me, and you want a new, light, and healthier take on the classic then please make this as soon as possible. You won’t regret it! 

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Light & Easy Chicken Salad

Serves 4


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Prep Time
15 min

Total Time
15 min

Prep Time
15 min

Total Time
15 min

For the Chicken Salad
  1. 3 cups cooked chicken, diced *See note
  2. 1 cup grapes, quartered (I used a mixture of red a green for color)
  3. 2 stalks celery, sliced
  4. 2 green onions, thinly sliced
  5. 1/2 cup dried cranberries
  6. 1 TBSP fresh flat-leaf parsley, chopped
For the Greek Yogurt Sauce
  1. 1/2 cup plain greek yogurt
  2. 1 TBSP dijon mustard
  3. 1/2 tsp red wine vinegar
  4. 1/2 tsp salt
  5. 1/2 tsp pepper
Instructions
  1. Combine all the chicken salad ingredients in a large bowl. In a smaller bowl, whisk all the ingredients for the yogurt sauce. Mix the sauce into the large bowl and stir it all together to coat. Taste and adjust seasonings if needed. Serve open-faced on wholegrain toast, in lettuce wraps, or on crackers! Chill leftovers in an airtight container in the fridge for up to 5 days.
Notes
  1. I used cold leftover rotisserie chicken from dinner the night before. Leftover BBQ chicken or baked chicken would be just as delicious in this! If your chicken is freshly cooked and hot, make sure to cool the chicken salad in the fridge before serving.
HONEYED HOME http://www.honeyedhome.com/

Wild Lavender Honey Granola w/ Quinoa Flakes & Oats

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To describe the last month as “busy” would be an understatement. Kris and I have been insanely wrapped up in work, our upcoming move to our new home, and trying to find any time in between to tackle the everyday tasks. We have a lot happening in the near future and the excitement is beyond words. Forgive me for being absent for the last few weeks, please know that I am constantly trying to get back here; to this space where I can sit down and be nothing else but…me. I am almost saddened when too much time has passed in between blog posts, there’s this disconnect with my inner creativity and I feel a bit uninspired and unfruitful. I have to shake myself out of the slump and remember that this here is my happiness. My outlet to not only share my recipes, but my feelings and, of course, the affection I have the for the craft. So, just to be clear, the next couple months will be difficult for me to make the time to share more recipes here but I will try my damnedest!! That I can promise. 

Kris and I belong to a few local wine clubs here in town, and one of which not only includes wines in the quarterly gift basket but they also give delicious cheeses and other fun little accoutrements. At the last wine pick up party we received a little bottle of wild lavender honey. I immediately thought “granola” and I knew that it would have to be made sooner than later. I have been wanting to make another version of granola for quite some time and this was the perfect opportunity. I had some quinoa flakes in my pantry and figured it would be an excellent addition to the rolled oats. Quinoa flakes are essentially just quinoa that have been rolled and flattened into a flake. They are, of course, gluten free and supply an excellent source of protein. I found the quinoa flakes at a local health food store (Whole Foods, Mother’s, or Hanson’s). If you can’t find the quinoa flakes, adding more oats would be just fine. This recipe makes about 5 cups of granola, so feel free to share…your friends will love you forever! 

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Wild Lavender Honey Granola w/ Quinoa Flakes & Oats


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Prep Time
5 min

Cook Time
25 min

Total Time
30 min

Prep Time
5 min

Cook Time
25 min

Total Time
30 min

Ingredients
  1. 2.5 cups gluten-free rolled oats
  2. 1 cup quinoa flakes (see note)*
  3. 1 cup sliced almonds
  4. 1/4 cup flax seeds
  5. 1 tsp sea salt
  6. 1/4 tsp ginger
  7. 1/4 tsp cinnamon
  8. 1/2 cup coconut oil, in liquid form at room temperature
  9. 1/4 cup + 1 TBSP wild lavender honey (or any honey you like, or maple syrup)
  10. 1 tsp vanilla
  11. 1/2 cup dried fruit (use anything you like, I used dried wild blueberries and dried cranberries)
Instructions
  1. Preheat the oven to 350. Prepare a baking sheet with parchment or Silpat. In a large bowl, combine the oats, flakes, almonds, flax seeds, salt, ginger, and cinnamon and mix to combine. Add in the coconut oil, honey, and vanilla and mix well. Lay the granola out on to the prepared baking sheet and spread it out into an even layer. You will bake the granola for a total of 25 minutes, but halfway through the bake time, take the granola out of the oven, stir around, and then spread back out in an even layer before baking it for the rest of the time. Remove from the oven, and let cool. The granola will get crispier as it cools. Add the dried fruit and break it all up with a spatula. Serve with your favorite yogurt and fresh fruit. Store in an airtight container for a few weeks at room temperature.
Notes
  1. If you can’t find quinoa flakes at your local health food store, simply substitute for more oats.
HONEYED HOME http://www.honeyedhome.com/

Veggie Pizza w/ Homemade Vegan Beer Crust

DSC_0320There is this local pizza restaurant in San Clemente that has all the quintessential qualities you would expect for a family-owned surf town joint. It is where all major sporting events are watched, where your child’s fifth birthday will be held, and where you go to eat the best pizza and drink craft beers with good friends. One of my favorite things about this place, is that it not only makes every pizza from scratch, but that the selections include a range between standard pizzas and new unique versions of the classics. The thing I crave the most, is their take on a vegan beer crust. Kris and I order every pizza with this crust and just about die every time because it is honestly the softest, chewiest, fluffiest, and most flavorful crust we have ever tried. I knew that I had to recreate it at home and luckily it was a job well done. The beer creates this richness in the crust that you can not get from the yeast and flour alone. I chose to use a local IPA, India Pale Ale, which is essentially just a dark, crisp, hoppy beer. Please feel free to use your favorite beer, but remember the darker and hoppier; the more flavor will come across into the crust. Also, it is worth noting that the crust is made with whole-wheat flour so there is that extra bit of nutrients and fiber that you don’t normally get from a pizza, so go ahead, have another slice! This recipe is seriously easy and homemade pizza is so worth every minute of the prep time. It is super versatile, like most pizza recipes, in the sense that you can top it with whatever it is you like; meats, cheeses, veggies, or fruits! The possibilities are endless. Enjoy fellow pizza lovers! 

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Veggie Pizza w/ Homemade Vegan Beer Crust

Serves 4


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Prep Time
2 hr 30 min

Cook Time
20 min

Total Time
2 hr 50 min

Prep Time
2 hr 30 min

Cook Time
20 min

Total Time
2 hr 50 min

For the Vegan Beer Crust
  1. 3/4 cup dark beer (I used a local IPA)
  2. 1 package active dry yeast (1/4oz envelope)
  3. 1/2 TBSP cane sugar
  4. 2 TBSP extra-virgin olive oil, divided
  5. 1.5 tsp sea salt
  6. 1.5 cups whole-wheat flour (plus about 4-5 TBSP for kneading and rolling)
For the Veggie Toppings
  1. 1 TBSP extra virgin olive oil
  2. 10oz bag of sliced (clean & washed) Cremini mushrooms
  3. 1/2 tsp salt
  4. 1/2 tsp pepper
  5. 8oz bag baby bell peppers (of mixed colors), sliced thin in rounds
  6. 1 shallot, sliced thin in rounds
  7. 1 green onion, sliced thin
  8. 1 jalapeño, sliced thin in rounds (remove the rib and seeds if you do not want too spicy)
  9. 1/2 cup pizza sauce, marinara or other (I used Arrabiata sauce)* see note
  10. 1-1.5 cups organic shredded mozzarella cheese (or any shredded cheese you like, vegan cheese too!)
  11. 1 TBSP chopped fresh basil, chiffonade style
For the Vegan Beer Crust
  1. Pour the beer into a sauce pan and heat over low heat for about 2 minutes. Put your finger in to test that it is warm but not hot (if the beer is too hot it will kill the yeast!). Remove from heat.
  2. In a large glass bowl, add the yeast and sugar and pour the warm beer in. Whisk well and then let sit for about 5 minutes until it is foamy and frothy.
  3. Whisk in 1 TBSP of the olive oil. Add the salt and 1.5 cups of the flour. Mix well with a wooden spoon. Spread a two tablespoons of flour on a clean work surface. Knead the dough with your hands adding more flour (1 TBSP at a time) if you need to (the dough should not be too sticky, it should come together and become elastic. It should bounce back when you poke it).
  4. Add the remaining TBSP of olive oil to the glass bowl you previously used and flip the bowl around so the oil coats the sides and bottom of the bowl. Add the dough ball to the bowl and coat all sides of the dough in the oil. Cover the bowl with a dish towel or plastic wrap and let sit on the counter for two hours.
  5. Take the dough ball out of the glass bowl and place onto a clean work surface or parchment paper and cover with a warm, damp towel and let rise for another 20 minutes. At this point, you can refrigerate the dough for a later use.
  6. Preheat the oven to 400. If you have a pizza stone, place it in the oven to preheat as well.
  7. Roll out the dough on a floured work surface into a 12″ circle. Pinch the sides so that you get a slightly raised crust edge.
For the Veggie Toppings
  1. Slice all the veggies into thin rounds. Remove the ribs and seeds from the bell peppers and jalapeño. Separate the shallot slices from each other.
  2. In a skillet, heat 1 TBSP olive oil over medium. Add the sliced Cremini mushrooms, salt and pepper, and sauté for about 3 minutes. Set aside.
  3. Place the rolled out dough onto the baking sheet or pizza stone you wish to cook the pizza on (if using a pizza stone careful not to touch as it will be hot!).
  4. Working quickly, spread a thin layer of the pizza sauce over the pizza dough, leaving room on edges so the crust is clean. Add the sautéed mushrooms on top of the sauce (use a slotted spoon here so that you don’t get any of the water that cooked out of the mushrooms). Sprinkle the shredded mozzarella over the sauce and mushrooms. Sprinkle the sliced shallot, green onion, bell peppers, and jalapeño over the top of the cheese in a colorful fashion. You may not use every veggie that you sliced, I didn’t. (Use any leftovers in a salad!) Bake for 20 minutes or until crust edges are golden brown. Once removed from the oven and cooled slightly, sprinkle the basil over the top. Slice into 8 slices, serve immediately and enjoy!
Notes
  1. Arrabiata sauce is a marinara sauce that has a bit of a kick (it’s pretty spicy!). I love this on my pizza but feel free to use any sauce that you like in particular. This goes for the cheese as well.
Adapted from Beer Crust
Adapted from Beer Crust
HONEYED HOME http://www.honeyedhome.com/