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Posts Tagged ‘cayenne’

by Sarah Steimer

vegtart2

This tart came to me on a wintry, snowy day when something cozy was the only thing that would do. There are quite a few steps to this tart, but I had everything I needed in the house! It’s the perfect thing to share with company or reheat a day or two later.

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by Sarah Steimer

Pumpkin, apple and coconut soup

This soup was created during the yoga teacher training I took — making it a result of being generally worn out, hungry and at a loss for a wide variety of ingredients. That result is a simple, amazing meal that pairs wonderfully with a salad and cornbread.

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by Sarah Steimer

Maple-cayenne popcorn

This popcorn was gone in a flash. If you’d like to slow yourself down, try offering this up with a bowl of nuts and dried cranberries on the side. Or just try not to be a snack monster like I am.

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by Sarah Steimer

Squash blossoms with goat cheese, lavender and honey

I’ve been dying to make squash blossoms, but I’m always too late to the farmer’s market to nab a fresh bunch. Not only did I get a bunch recently — but they were buy-one-get-one! It took a little bit of time to gently work with the blossoms, but it was so worth it. These crispy and creamy little purses are phenomenal.

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by Sarah Steimer

Crispy baked wings with buffalo sauce or ginger-soy glaze

Bill made these wings after he and I had been craving them for quite some time — and these were exactly what we wanted. They were crispy on the outside and perfectly moist inside. Bill nailed it. All I had to do was shoot and enjoy.

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by Sarah Steimer

Sweet and spicy gingered nuts

I love ginger. Really, really love it. So finding this recipe was sort of like striking gold — which, coincidentally, is sort of what I think this nut mix looks like.

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by Caitlin Saniga | photo by Joel Hawksley

Chili-spiced pecans with orange and cranberry

My only ingredient tweak to this recipe was adding a bit of cayenne to turn up the heat on these salty-sweet pecans. I loved how orange-y these tasted.

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by Sarah Steimer

Crispy kale salad with sweet potatoes, apples and cider vinaigrette

This was a very hearty salad and easily filled me up. I love a little crusty bread with my salads, for grabbing any extras at the bottom of the bowl or plate, so these grilled cheese croutons acted as my built-in sponges this time around. It was pretty, pretty great.


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by Caitlin Saniga

Snacks on snacks: These nontraditional chocolate chip cookies are sweet, salty and spicy.

  • 1 1/4 cups flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon ground cinnamon
  • Pinch of chile powder
  • 1/4 teaspoon salt
  • 5 strips bacon (1/3 pound)
  • 4 tablespoons unsalted butter, at room temperature
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup semisweet chocolate chips

Sage, you can stand on your hind legs and whine, but you're not getting a cookie.

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine the flour, baking soda, baking powder, cinnamon, chile powder and salt in a large bowl.

Cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side. Transfer to a paper towel-lined plate; reserve 2 tablespoons of the drippings and set aside to cool. Crumble the bacon, discarding any chewy bits.

Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Beat in the peanut butter until combined, about 1 minute. Beat in the granulated and light brown sugar until creamy, about 4 minutes, then add the egg and vanilla and beat until light and fluffy, about 2 more minutes.

Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined. Stir in all but 2 tablespoons each of the chocolate chips and bacon.

Form the dough into 12 balls and arrange 2 inches apart on the prepared baking sheets. Flatten with your fingers (The cookies won’t spread in the oven.); press the reserved bacon and chocolate chips on top. Bake until golden, 10 to 12 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days.

Makes a dozen big cookies. (These cookies are best when they’re straight out of the oven, duh, and they keep for up to 3 days.)

Recipe adapted from: Food Network Magazine

Photos: Caitlin Saniga and Eddie Paik

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