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Posts Tagged ‘dkscooks’

by Caitlin Saniga

Brown butter peanut butter cookies with coarse salt

Browning the butter and adding coarse sea salt are two steps that kick these traditional peanut butter cookies up a couple of notches.

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by Caitlin Saniga

Spanish chickpea, tomato and ginger stew

Spoon the hot stew over fresh spinach, or stir in the spinach at the last minute — it’s up to you!

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by Caitlin Saniga

I'm going to be honest: I did a lot of this recipe by taste, and I encourage you to do the same.

I’m going to be honest: I did a lot of this recipe by taste, and I encourage you to do the same.

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by Caitlin Saniga

White bean-spinach dip

In a hummus rut? This spinach-bean dip mixes up the routine with a dash of color.

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by Caitlin Saniga

Asparagus-mint deviled eggs

Deviled eggs go green! How dainty and springy are these?

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by Caitlin Saniga

Southwestern roasted cauliflower

Scoot over, black bean and corn enchiladas. Southwestern roasted cauliflower is your new best friend.

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by Caitlin Saniga

Roasted sweet potatoes with chickpeas, dried cranberries and pesto

I love all of the opportunity a plain roasted sweet potato presents. The addition of pesto, dried cranberries, toasted walnuts, quinoa and chickpeas make it magical.

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by Caitlin Saniga

Thai ginger-peanut deviled eggs

As embarrassing as it is to admit, I have yet to crack the code on hard-boiled eggs. I’m no good at making them. I undercook or overdo them every single time. That’s why I talked Joel (an eggspert) into hard-boiling all of my eggs for me — and why I’ll leave you to your Googling or your phone calls to Mom to seek out your own hard-boiling techniques. But the Thai ginger-peanut filling? That I can bring to the table.

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by Caitlin Saniga

Pork chops with olive tapenade

Joel’s fridge is usually well stocked with two things: pork chops and bags of salad greens. Not too shabby for a bachelor. I don’t tend to keep much meat in my kitchen, so it’s been a fun challenge for both of us to come up with new and interesting ways to serve the pork he has. (He even wowed me one night with a tangy Dijon-glazed pork chop sliced over a pretty salad. I’ll have to get his notes on that one and share it.) For this recipe, I tenderized and pan-fried the pork chops and served them with hefty spoonfuls of olive tapenade. Salad greens with roasted red peppers and balsamic dressing rounded out the plate.

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by Caitlin Saniga

Sweet potato balls with smoky cashew aioli

Aioli is a sauce traditionally made with olive, oil, lemon, garlic and egg yolks, but this one’s a little different in that it includes softened raw cashews instead of egg yolks. Plus, smoked paprika is like magic pixie dust. Don’t skimp and grab for regular paprika. Buy a little bottle of the smoked version, and I promise you won’t regret it. I’ll be looking for new ways to incorporate it, so stay tuned. My first experiment was to add it to hummus — delicious!

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