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Posts Tagged ‘Craisins’

by Caitlin Saniga

Oatmeal raisin cream pie cookies

I was feeling nostalgic over the weekend and decided to make something along the lines of the classic Little Debbie’s Oatmeal Creme Pies, like the ones my mom used to pack in my lunch in grade school. These came out better than expected, flavor-wise (definitely better than Little Debbie’s), but they took a little work to achieve the proper cookie sandwich appearance. A couple of tips: If your cookies come out of the oven rounded on top, they won’t fall flat, which means they won’t sit flat when you flip them upside down and slather cream filling on them. Take the opportunity when they’re still warm to gently press them flat. That way, they’ll maintain their nice, rough texture while achieving functionality. Also, don’t spread on the filling until the cookies have cooled completely. Otherwise it will soften, and the weight of the top cookie will squeeze it out of the middle, which is lame.

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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 Caitlin Saniga

I never know what to do with the stalks of the broccoli. This recipe is a nice solution. I've tried broccoli slaws made with broccoli from the bag, and that's one way to do this salad. But I like how fresh the slaw tastes when you chop the broccoli right at the beginning.

  • 2 stalks of broccoli, florets trimmed and reserved for another use
  • 1/4 medium onion, sliced into thin matchsticks
  • 1 teaspoon white wine vinegar
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon honey
  • 1/4 teaspoon lime juice
  • 1 tablespoon olive oil
  • 1 small clove garlic, minced finely
  • salt and pepper
  • 1 tablespoon pine nuts
  • 2 tablespoons dried cranberries, chopped

Use a vegetable peeler to remove the outer layer on the broccoli stalks. Use a food processor or a wide-hole grater to grate the broccoli, and transfer the broccoli to a medium bowl. Add the onion. Set aside.

In a small bowl, whisk together the vinegar, Dijon mustard, honey, lime juice, olive oil and garlic. Season to taste with salt and pepper.

Pour the vinaigrette over the broccoli mixture. Sprinkle the pine nuts and dried cranberries over top. Toss to combine. Serve chilled or at room temperature.

Makes 2 side dish servings.

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by Caitlin Saniga

There are a ton of awesome colors and flavors in this recipe! How awesome is my boyfriend for coming up with it?

  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1/4 teaspoon pepper
  • 1 can chickpeas, rinsed and drained
  • 1 can mandarin oranges, drained
  • 1/4 cup toasted chopped almonds
  • 1/3 cup dried cranberries
  • 1/3 cup finely chopped red onion
  • 1/3 cup chopped green onion
  • 1/3 cup crumbled feta
  • 2 cloves garlic, minced

In a small bowl, use a whisk to combine the vinegar, oil and pepper. In a separate bowl, combine the remaining ingredients. Pour the vinaigrette over and stir once more to thoroughly combine. Chill salad at least 30 minutes before serving.

Makes 6 side-dish servings.

Recipe: Eddie Paik

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by Caitlin Saniga

I've never actually tried this salad from Hotel Roanoke, but I've had a few other dishes there. Everything I've had there (pork chop with mango chutney, steamed chard and sweet potato cheese casserole... not to mention the Sunday brunch buffet) has been pretty delicious. So when my coworker Jerry suggested this salad, I knew I'd have to try it.

I've never tried this salad from Hotel Roanoke, but I've had a few other dishes there. Everything I've had (the pork chop with mango chutney, steamed chard and sweet potato cheese casserole ... not to mention the Sunday brunch buffet) has been pretty delicious. So when my coworker Jerry suggested this salad to me (and actually hand-wrote the recipe for me), I knew I had to try it.

  • 2 roasted chicken breast halves, cut into small pieces
  • 3 ounces mixed greens
  • 1/4 cup roughly chopped cilantro
  • 1 tablespoon pine nuts
  • 10-12 grape tomatoes, sliced in half
  • 2 ounces gouda, fontina, or other soft, mild, white cheese (I used feta), cut into small pieces
  • 1/4 cup champagne dressing (I used Marzetti’s.)

My cilantro is bursting out of its planter. Good thing this recipe calls for tons.

Toss all ingredients together in a medium bowl, and split the salad mixture between two smaller bowls.

Makes 2 servings.

Recipe adapted from: A recipe my friend Jerry gave to me that was passed along to him by The Roanoke Times’ food editor, Lindsey Nair, who, he said, got it from the Hotel Roanoke. (This was the second recipe recommendation from Jerry that I’ve tried. He’s 2 for 2.)

Photos: Caitlin Saniga

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