Category Archives: Recipes

Bright Orange Kale Carrot Ribbon Salad

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My father likes to say that when things are touted as “health” food it’s because “it tastes so bad that people will only eat it if you tell them it’s good for them.” And while I laugh a bit about that – I think that’s pretty fair because in a race between kale and brownies, you bet your butt I’ll be choosing brownies nearly every time. Well, that is until now since I’ve discovered that this bright citrusy kale carrot salad is amazingly easy to prep and eat and it’s all kinds of yummy.

I read a while back that there is a divide amongst the kale aficionados about how kale should be consumed… whether it should be eaten raw or cooked. Personally, I find that raw kale is a a bit difficult on my stomach, so I blanch it quickly here. However, if you feel strongly for raw kale, please feel free to skip the blanching step. I also included a giant pile of ribboned carrots, because my father loves (I mean… LOVES) carrots. And since I had to convince him to partake in a kale salad, when he is a solidly “anti-kale” camper… I knew I had to include carrots. Which brings me to my next little story (before I get into the recipe).  I have read and followed David Lebovitz’s namesake blog about food for as long as I can remember… so when it came to thinking about dressing carrots for a salad, I immediately referred myself to his post on how the French enjoy carrot salad and dressed my entire carroty kale salad in a likewise light and fresh way.

So… without any further asides, here is how I prepared my salad.

Bright Orange Kale Carrot Ribbon Salad (Kaprise Kitchen’s take on kale salad, with a little influence from David Lebovitz)

  • One bunch of dinosaur kale, thoroughly washed
  • 4 large carrots
  • 2 cara cara oranges (or whatever other sweet citrus you can get your hands on)
  • 1/4 cup of roasted almonds, coarsely chopped
  • 1 ripe avocado, sliced
  • 1/2 of a fuji apple, chopped
  • salt/pepper to taste
  • 1 tablespoon of good quality olive oil (less if you like)
  • 1 tablespoon of hemp seed
  • 1 tablespoon of chia seed
  1. After thoroughly scrubbing the debris out of your kale, cut it into thin ribbons, discarding the fibrous stalks where they are too tough (My sister loves the crunchiness, so if you do as well, please feel free to keep them!)
  2. In a pot of boiling water, gently toss the kale in and stir until the kale is just cooked. About 20-30 seconds. Immediately drain the kale and let it cool while you prepare the rest of the ingredients (Again, if you like raw kale, feel free to skip the first two steps)
  3. Ribbon the carrots – you can use a julienne slicer, box grater, or any method you prefer. I use a vegetable peeler to get thin, long ribbons of carrots – which I prefer to other methods… but again – please choose a method you like most. Set aside the ribbons
  4. Over a large bowl, supreme the cara cara oranges and squeeze the membrane and peel to extract the remaining juice into the large bowl. Set the orange segments aside. Alternatively you can use clementine segments instead of going through the mildly tedious process of segmenting your citrus… and to have enough citrus flavor, squeeze one fruit into the bowl (or a splash of juice will do)
  5. Peel and slice the apple and avocado into chunks/slices, tossing with the orange juices to prevent browning.
  6. Toss the drained kale and ribboned carrots with the orange juice dressed apple and avocado.
  7. Drizzle a little olive oil, salt, and pepper to taste.
  8. Top your salad with a healthy sprinkle of hemp and chia seed, and of course, my favorite, roasted almonds.
  9. ENJOY! (I’ve nestled a little cheese turnover in the salad here, and I’ll post a recipe on that soon!)

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How do YOU eat your vegetables? Do you eat your kale raw or cooked????

 

Mushroom and Artichoke Soup

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I’ve been sick the last couple of days, the kind where you are just plain passed out on the couch and drooling. So when I finally managed to peel my tired and sick body off the couch, I wanted something hot and delicious. Luckily, I had a container filled with roasted mushrooms and some spare artichoke quarters languishing in a jar… so I thought… SOUP! Since I was fuzzy from sleeping 2 days straight, I put on some good music and chopped methodically while I simmered up this soup. Turns out, this is just what I needed.

Mushroom and Artichoke Soup (A little bit of this and that from the Kaprise Kitchen)

  • 2 cups of roasted mushrooms (I made mine like this), finely chopped
  • 1/2 cup of canned artichokes (the ones I had are marinated in oil and Italian spices, but plain should be just fine), finely chopped
  • 1 medium sized yellow onion, finely diced
  • 4 cloves of garlic, smashed and finely chopped
  • 2 tablespoons of butter
  • 2 tablespoons of olive oil
  • salt and pepper
  • pinch of cumin, paprika, and whatever other spices you want!
  • 1 cup of water
  1. If you haven’t already, finely chop all of the ingredients.
  2. In a pot, heat the butter and olive oil
  3. Gently stir in the onion, cooking until translucent and sweet. Add the garlic and cook for a few minutes.
  4. Stir in the mushrooms and artichokes.
  5. Add 1 cup of water and bring to a simmer
  6. Season accordingly.
  7. DONE!

Easy Peasy! This is easily made vegetarian by just using olive oil…. I ate mine with some seared scallops, but you can add or leave out protein as you see fit!

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I hope you are all staying warm! It’s been freezing out here, and much to my dismay, my dog LOVES being outside in the snow and ice.

 

 

Soup, Stew… Something for the Snow

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I’ve recently decided that it was time to clean out my entire refrigerator… top to bottom. When I was making room for Thanksgiving Day things, I noticed I had very wisely packed away one person size portions of beef, chicken, lentils, and other things in the freezer. Unfortunately, my preparation for those “rainy” days never got used because whenever I crave something, I’m running out the door and to the store. So… to make use of those “rainy” day provisions, I’ve been making a lot of soup and stew with those little squirreled away packets of food.

Soups and stews are easy… for the most part all you need is a little protein, some vegetables, spices and herbs, and a little water.

Today I made a beef soup with ribbons of kale, a handful of fresh herbs out of the crisper, and some green French lentils. It’s not much of a recipe but here it goes.

Something for the Snow Soup (Kaprise refrigerator clean out recipe)

  1. Cube a portion of beef or any protein. I used 8 ounces of sirloin steak.
  2. Toss lightly in flour
  3. In a heavy bottomed skillet (I use my Le Creuset for this) and over high heat, sear the cubes of beef until crisp in olive oil.
  4. Toss in a crushed clove of garlic and stir
  5. Pour in about 1/4 of a cup of wine (and drink some too)
  6. Add 1 cup of crushed tomatoes and 3 cups of water
  7. Bring your soup to a low simmer.
  8. Add 1 cup of uncooked and rinsed lentils (you could also used canned if you prefer)
  9. Add salt, pepper, a pinch of cayenne, a pinch of cumin, and whatever else you desire.
  10. Simmer for about 20 minutes, or until the lentils are cooked through
  11. Stir in ribboned kale and herbs. I used about 5 leaves of dinosaur kale, a bunch of cilantro, and a handful of parsley
  12. Taste and adjust seasoning to taste.

Done!! 🙂 I know it’s not much of a recipe, but these quick little soups get me through the winter. I make a little pot for dinner, and then eat it with an fried egg in the morning… if there is any left over I have it for lunch with some crusty garlic bread (yes. I work from home, so I can eat garlic in the middle of the day).

xoxo-H

Lemon Tea Shampoo

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I know, I know… another recipe that isn’t food related! But, since this blog is more about how I love food and all the goods things, I think this is a good fit too. I believe in only eating the best and most delicious food… so it only makes sense that you should treat your entire body with the best ingredients too.

I stopped using commercial shampoo last year because it was affecting my scalp. I was getting red sores and a number of generally unpleasant symptoms. I originally thought it was because my hair had gotten to heavy and long… so I chopped it off. Then I stopped using shampoo, and my scalp stopped bleeding (so gross right?).

Anyway, these days I wash my hair with “shampoo” every few days and just water wash it the other days. The neurotic person in me can’t stop taking a shower and scrubbing myself from head to toe, so instead I take it easy on the soap. This is what I use… I tend to use this little mix twice a week. Remember that less is always better and that you should rinse your hair and scalp thoroughly and with cold water. I’ve found that the blast of cold water I drench my hair in at the end of my shower helps keep the shine and my scalp from flaking or otherwise misbehaving on me.

Lemon Tea Shampoo (pulled from all over the web)

  • 1 cup of tea
  • juice of 1/2 lemon (about 1 tablespoon)
  • 1/4 cup of castile soap (I used Dr. Bronners’ mint)
  • 1 teaspoon of jojoba oil
  1. In a squeeze bottle, combine all the ingredients and gently swirl to combine.
  2. When using in the shower, shake the ingredients together and apply a small amount evenly over your hair. Rinse thoroughly and finish with cold water.
  3. If you find that this shampoo is a bit strong for you, dilute with water.

 

🙂 I hope you enjoy this alternative to commercial shampoo… what hair secrets do you have??

Caramelized Peaches with Cinnamon

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Oh hi friends. I meant to write you this amazing recipe for garlic scape pasta salad. I made it, tasted and yum-yummed, took pictures, and then put it in the fridge. The next day, I pulled it out for lunch and it was TERRIBLE. Seriously. What a waste of scapes.

Pantyways (I say that in real life… isn’t that embarrassing?) I went to the store and as I was floating past the fruit for the vegetables, these peaches caught my eye. PEACHES. People!!! Peaches are my ultimate food kryptonite because I’m allergic and I LOVE them. And you know I have so little control over my food-related impulses that before I knew it, I had paid and was loading a dozen beautiful and fuzzy peaches into my car.

So, like a lot of things I’m allergic too, I CAN eat them once the items are cooked. Unfortunately for most things this totally ruins it. Like seriously… the point of eating an apple is to get that juicy crunch and the satisfaction of crunching the fruit! CRUNCH man, CRUNCH! (Can you tell I drank a bit of caffeine today???).

Well… let me tell you, my friends, this? This is the absolute way one should consume peaches. I know it’s hot and gross out, but these hot little peach slices are just amazing over coconut ice cream and I don’t get hives from eating them! Win-win!

Now, I have a little convection toaster oven, which makes this particular dessert a snap to make. If you do not have one, feel free to use your oven. I would just suggest batching this baking with some other baking you need to do so that you optimize the time your oven is on and steaming you out of your home.

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Alright… This really isn’t much of a recipe, but it’s amazing!!

Caramelized Peaches with Cinnamon (Kaprise Kitchen’s solution to peaches)

  • 2 large peaches, firm
  • 1 teaspoon of cane sugar
  • 1/2 teaspoon of salt
  • 1 tablespoon of lemon juice
  • 1 teaspoon of cinnamon
  • 1 teaspoon of butter
  1. Slice peaches into 4 slices. I just mine in half and then half again.
  2. Sprinkle each slice with salt
  3. Sprinkle each slice with a little lemon juice and then the sugar.
  4. Dust cinnamon over the slices
  5. Dot the surface of the peaches with butter
  6. Bake at 400 degrees on a parchment lined pan for 50 minutes.
  7. Enjoy. Seriously… you should let it cool for like 10 minutes so you don’t burn yourself because I have a fat lip from burning it with peaches. True story bro.

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Grilled Nectarine Coconut Lemon Chia Seed Ice Pops

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What a mouthful!!!

Do you say ice pop or popsicle? The area I grew up in has some quirky vernacular, or so I’m told. When I first moved to Baltimore, someone told me that I spoke funny. Haha.

Anyway. I’ve been looking at ice pop recipes all over the internet and really getting into them, but when I saw Joy’s gorgeous Roasted Strawberry Popsicles I immediately got my butt in gear to make them. I didn’t have a popsicle mold, so I spent the better part of the morning hunting one down. The one I found at the craft store was hideous, but I found this adorable one at Marshall’s. It was 2xs more expensive… but you know, I have little control over my food-related impulses. Very little.

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Right on. Here we go.

Grilled Nectarine Coconut Lemon Chia Seed Ice Pops (Inspired by Joy)

  • 13.5 ounces of whole coconut milk (about one can)
  • 1/4 cup of chia seeds
  • 2 tablespoons of maple syrup
  • Zest of one organic lemon
  • Juice of one organic lemon
  • 1 nectarine, sliced
  • 1 teaspoon of coconut oil, melted
  1. In a medium bowl, whisk together the coconut milk, chia seed, maple syrup, lemon juice, and lemon zest until well combined.
  2. Set aside the chia/coconut mixture
  3. Heat up a the grill (or you can just use a broiler!!).
  4. Brush the nectarine slices with some coconut oil, and grill for a few minutes on each side, until tender.
  5. Once your nectarine slices have cooked, chop them into bite size pieces and mash just lightly in a small bowl
  6. Once the chia seeds have plumped up (it took mine about 40 minutes), begin assembling your pops
  7. Start with the chia/coconut mixture, tapping the ice pop forms gently on the table to remove air bubbles. Add a spoonful of nectarine, tapping gently to remove bubbles and get even layers.
  8. Freeze for several hours, or until set.
  9. Serve!!!
  10. My ice pop mold is quite small, but I saved the remaining chia/coconut mixture in the refrigerator and refill the molds as I eat the pops.

Enjoy!!!!!


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Itty Bitty One Bite Calzones (Kinda…)

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You guys. I did a bad thing. I made these… and instead of sharing? I ate them all.

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So. First, these aren’t calzones. Sorry if I roped you in based on that information. Misleading title huh? But I didn’t actually know what to call these little things because they aren’t dumplings, or calzones, or really anything. Instead – it’s just a crispy shell filled with mozzarella and tomato sauce… which is really what a calzone is, but baked. These babies are fried.

Anyway… before we get to the recipe, as always I have some rambling to do (you love my rambles, you do!). In college, I used to order a pizza, sit, and eat each and every single piece by myself while I studied. I could normally polish off the entire pizza in an hour, sometimes longer if I was actually studying. Well, one day my best friend Corinne caught me in the act and to this day, she won’t let me live it down. She thinks it’s hilarious that I used to regularly stuff down entire pies of pizza. Small confession: I definitely did this in my last year of law school.

Oh right… back to the calzone-things. There used to be a delivery place that would deliver amazing calzones at my undergrad. I don’t know if they still do and it’s been so long that the name escapes me… but Corinne and I used to eat calzones in the library, hung over, and working. I know… I’m painting such an attractive picture of my college years, aren’t I? So, I’ve been thinking about teeny ones, like one bite calzones for the longest time because everyone likes finger food. And, for me, I like more sauce and more cheese and less bread than a normal calzone offers. Originally, I thought about doing this little recipe in actual yeast raised pizza dough, but then I forgot to buy yeast. So then I was thinking pie crust, but I got lazy and decided on wonton wrappers. I always have a package or two of wonton wrappers in my freezer, so it worked out. I’m cleaning my fridge and making my food-dreams come true.

Right on. Here we go. So before we get started, I highly recommend using a splatter guard. It’s one of those mesh things that you pop over the top of frying pans to prevent oil splatters. I really debated on making these at all because frying anything “wet” like tomato sauce can be a HUGE problem and lead to really dangerous splattering oil. And then after I made them, I debated on posting them here, because I don’t like the idea that anyone makes something I recommend and gets hurt. However… I decided as I was cleaning that you are ALL adults and I am giving you the appropriate warning so there it is. BE CAREFUL!

Kaprise Kitchen’s Itty Bitty One Bite Faux Calzones

  • 2 Mozzarella sticks
  • 16 small circular wonton wrappers
  • 1/4 cup of chunky tomato sauce*
  • 1/4 cup of vegetable oil

*** I recommend using the chunkiest sauce you have so that you can eliminate the more fluid and liquid-y parts of your sauce. I made sauce from whole canned tomatoes a few days ago, so I used the chunks of tomatoes from that sauce only. The reason for this is that in case your wrapper leaks as you fry, the sauce won’t hit the oil and turn into a fountain of spluttering hot oil.

  1. Cut the mozzarella sticks down the length and then into fourths. You should get 8 thin rectangles from each stick (16 total)
  2. Lay out the wonton wrappers and place one mozzarella segment in the center of each
  3. Using a small spoon, add a small dollop of sauce on each circle
  4. Seal the circles with a dab of water and press firmly so that the wrappers are 100% sealed. You want to give yourself a little room as you seal these. The sauce and cheese will puff a bit as you cook so you should give them room to move around without breaking the seal of the wrapper.
  5. In a pan, heat the oil and drop a piece of wrapper in to check the temperature. You want a gentle bubble of oil
  6. Gently place each “calzone” into the oil, giving plenty of space
  7. Fry on each side for about 1 minute, or until golden brown.
  8. If cheese or sauce leaks from your wrappers and causes the oil to splutter, step back until the oil has stopped spluttering before removing the little calzone. Better to have burnt food than burnt body parts.

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I hope you enjoy this recipe! I can see this being versatile and becoming as down to earth or as sophisticated as you want. This would even be good with a dollop of goat cheese and fig spread!!

Have a great weekend everyone!

xoxo-H

 

 

 

Listen When I Sing This Song (+ the BEST Baked Ziti)

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Today… Today I was ravenous… After my run, I demolished an entire tray of sliced carrots and hummus. Then I ate a cheeseburger. Then I spent three hours thinking about how I was SO hungry. Clearly, my body was telling me to eat something! But then I got super, uber fixated on cheesy pasta. So. I made it.

The first time I had baked ziti was at my friend Deirdre’s house. Her mom asked me to come over to play, and I was SO excited. I shouldn’t have been so excited, the minute I arrived Deirdre and I were planted firmly at the kitchen table and told to work on Algebra together while Deirdre’s mother whipped up dinner. Despite being forced to do homework on my “play” date, I was thrilled because Deirdre’s mother made us this thing called “baked ziti.” I distinctly remember wolfing down more than my fair share. It was hot, cheesey, and absolutely amazing. I loved it.

I made baked ziti for years, and it has always been one of my favorites. I made it for my 16th birthday celebration, but I can’t remember having made it since (… seriously?!).  Anyway, I read a couple recipes on my phone before running through the grocery and grabbing the ingredients. From start to finish it took me about an hour and 15 minutes, but it was an active 1 hour and 15 minutes. Either way, baked ziti is always worth the elbow grease!

Kaprise Kitchen’s So-Hungry-I-Can’t-Focus-On-Anything-But-Food Ziti (inspired by several different recipes online, and Deirdre’s mom)

  • 28 oz can of whole tomatoes (you may choose to use more tomatoes if you like to keep extra sauce for rainy days. I did!!!)
  • 1 bunch of basil
  • 1 bunch of parsley
  • 1 bay leaf
  • 2 tablespoons of chopped garlic
  • 1 yellow onion, minced
  • 2 tablespoons of olive oil
  • salt/pepper
  • 1 pound of uncooked pasta
  • 15 oz of full fat ricotta cheese
  • 12 to 16 oz of full fat mozzarella, shredded (also. seriously. NEVER buy that preshredded stuff. It’s bad. VERY bad)
  1. If your oven takes 10000000 years to preheat, now is the time to fire up that babd boy. 375 degrees F.
  2. In a large pot, bring a large quantity (enough for 1 pound of pasta) to boil. Salt lightly.
  3. In another large pot, heat olive oil over medium heat
  4. Mince the onion (really more of a petit dice) and add to the olive oil.
  5. While your onion is softening, peel and smash about 3-4 cloves of garlic. Chop finely and add to onions. Continue to cook gently, be sure not to let the garlic or onion brown. You just want them to be nice and translucent.
  6. Add tomatoes to the garlic/onion. Break apart the whole tomatoes with a fork. Continue on medium/high heat
  7. While your tomato mixture is heating up, your water should boil. Add your pasta and cook for 2 minutes less than al dente. Set a timer so you don’t forget!
  8. As your tomatoes heat, finely chop your fresh basil and parsley. I added a very generous 1/4 cup of chopped herbs, but feel free to adjust based on your preferences.
  9. Add the herbs to the tomatoes, cover and bring the tomato sauce to a boil. I don’t like to cook the heck out of the sauce, so just as it gets to a boil, I turn the heat off.
  10. Now… your pasta timer should have beeped, so drain your pasta in a colander. Shake the excess water from the pasta and return to the pot.
  11. In the pot, add the ricotta cheese and 1/2 of the shredded mozzarella (I added some more chopped herbs too) and 1/2 of the tomato sauce. Stir until the noodles are evenly coated.
  12. Spread your pasta into a large casserole dish (or two separate ones like I did). Dot the top of the pasta with the remaining tomato sauce. Sprinkle with the remaining mozzarella.
  13. Pop into the over for 20 minutes, or until the cheese has bubbled a bit.
  14. ENJOY!

Leftovers keep well for up to 4 days in a tightly sealed container. When reheating, add a little extra tomato sauce to the pan/plate/whatever to help the pasta perk up a bit.

I would have taken pictures, but I was so busy burning my tongue and wolfing this down that I didn’t. Also. Baked ziti photographs pretty terribly, so I doubt you’re missing much.

What did you eat for dinner?

 

Gingery Tea Jello

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There was a period in time where I made and consumed jello ALL the time. I used to put 7-Up in it to make it bubbly… like champagne! I’d always leave a little water out because I liked my jello firm and bouncy so I could play with it before gulping it down.

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Anyway, I was thinking about jello yesterday, and after doing a little digging I decided I wanted to make my jello with tea like I saw here. I’ve been thinking of ways to get rid of the extra Camomile Citrus tea from Mighty Leaf that I bought when I was sick a couple months back, and this seemed like the perfect idea. You guys also know I’m “kinda” obsessed with ginger these days, so I  added that and some good raw honey I had. Seriously… AMAZING. They are just lightly scented with tea and have an awesome kick of spicy ginger and just a bit of sweetness from the honey. I definitely recommend brewing the tea, ginger, and honey together so you can adjust depending on your person preferences, but here is the formula I used for my little blocks of jello.

Oh… Did I mention that you can look at a ton of super awesome jello ideas here?? And, Victoria is SUPER nice and helpful. She even gave me awesome tips of how to use that Nordic Ware pan I’ve had for months and only used once.

Oh… (2x) did you know that jello is paleo friendly??

Gingery Tea Jello (Inspired by the Domestocrat and Victoria)

  • 0.75 ounces of powdered gelatin
  • 2 cups of boiling water
  • 1 cup of room temperature water
  • 2 tea bags
  • 2 tablespoons of grated ginger
  • 2 tablespoons of raw honey
  1. Bring a pot/kettle of water to boil. You need 2 cups, so make sure to boil enough
  2. In a large heatproof bowl, add one cup of room temperature and 0.75 ounces of powdered gelatin. Stir.
  3. In a teapot, combine two cups of boiling water with your tea bags of choice, raw honey, and grated ginger. Allow the tea and ginger to steep for 5 minutes. Stirring occasionally to break up the raw honey. Taste the mixture and adjust sweetness and ginger accordingly.
  4. Strain the hot tea to remove the grated ginger, and whisk the hot tea into the bowl with the gelatin.Make sure all of the gelatin is completely dissolved.
  5. Pour into molds or into a glass Pyrex (like I did)
  6. Chill for a couple hours, until set, and enjoy!!!

What about you? Do you like jello?? What do you think about this kind of jello?

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Day 6 and Pumpkin Scones

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Hello hello!

I ran 3 miles today. I kept a little bit of a faster pace and got a good work out in. I was actually pretty tired after this run, which is atypical. I sat on the dock in the lake where I ran and chatted with my new found friend while I stretched before heading home.

I didn’t feel like making anything so I picked up a salad and headed to the library. I don’t know what was up with that salad, but I felt terrible afterwards. I drank nearly a gallon of water trying to get rid of that dry, weird taste in my mouth before I gave up and came home. I ate some carrots and downed an electrolyte drink before taking nap… apparently that did the trick because I feel better. Anyway, lesson learned. No more store bought salads.

I also just noticed that I gave myself a good sunburn on my shoulders from sitting out on the dock… so sunblock for tomorrow for sure. Though, I’m told it will be raining so we’ll see how my run shakes out tomorrow.

In the mean time, I want to share a new scone recipe that I tried out. I know… I know… I have so many of these types of recipes on my blog, but since I do spend a rather large portion of my day sitting in the library, I like to have good food that is portable. I’ll do a separate blog post on what I take to the library, but that’ll have to be another day.

So… these are almond flour scones (again) but sweetened with a bit of maple syrup and fluffy from the delicious pumpkin puree. I used this recipe from The Spinach Spot. I just found her blog today, and it’s totally awesome!

I tweaked (as always) and swapped the baking soda for baking powder, added a palm full of hazelnut flour, and skipped on the frosting. They turned out fluffy, moist, and absolutely delicious. I do have quite a sweet tooth, so next time I’ll add a little more maple syrup… maybe chocolate chips or some dried fruit…..

So… what did you all do today? Any weird food experiences like mine? What do you like to avoid??

 

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(Sorry for the crap photos, I have terrible lighting in my kitchen and I didn’t try…. O.o)