This post is brought to you by Frontier Co-op.Spring is passing me by. I’m so utterly immersed in projects for my cookbook that I’m nearly missing the magnolias blooming outside. Fortunately, Cookie always reminds me to slow down for a minute.She starts pouncing on me every evening as the sun goes down, in her persistent, borderline desperate, but always cute sort of way. “Hey! Hey hey hey! Hello in there! Let’s go outside!” She gets her walk, and I catch some blooms as the sun sets.I’ve also been forgetting to eat breakfast, which is a dangerous game. I got a big slap on the wrist for it last week, when I was photographing food and had to pause and sit down for a while. Shaky, lightheaded, sweaty—hypoglycemia symptoms are not cute, and never welcome. It was a reminder that I really have to eat well. We all do, or it will catch up with us eventually. My symptoms just come on sooner than most.That’s why I started cooking in the first place. I couldn’t afford to eat out for every meal, but I had to eat well. So, naturally, I had to learn how to cook. Frontier Co-Op asked me how I cook with purpose—I cook with wholesome ingredients, so I ;m properly fueled for my days. Then, I find greater purpose in sharing those recipes with you all. I feel good about sharing recipes that make me feel good. As a reminder to eat breakfast, I made some blueberry baked oatmeal for the week.Healthy Baked Oatmeal Notes & TipsThis baked oatmeal recipe is loaded with wholesome ingredients—oats, nuts, maple syrup and blueberries. A couple of eggs bind it all together, and a light drizzle of butter on top makes it taste like a treat.This baked oatmeal keeps me full all morning long, especially when I serve it with a big dollop of Greek yogurt.I loved it as written below, but the recipe is highly adaptable. I used frozen blueberries (right from the bag), but you can use any fruit you’d like. You could also change up the nuts and spices. I’m thinking an apple version would be great in the fall, and raspberry-banana might be fun with cashews and coconut milk in the summer.I used Frontier’s cinnamon, nutmeg and vanilla. I love that their spices have stories that you can trace back through their labels. Like, the Fair Trade ceylon cinnamon that I used in this recipe came from a co-op of farmers in Sri Lanka. The vanilla comes from Madagascar, where Frontier helped dig 49 wells to provide clean water to nearly 25,000 people.Please let me know how you like this recipe in the comments. I hope it becomes a staple in your kitchen, too! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Blueberry Baked OatmealAuthor: Cookie and KatePrep Time: 10 minsCook Time: 40 minsTotal Time: 50 minutesYield: 6 to 8 servings 1xCategory: BreakfastMethod: By handCuisine: American★★★★★4.8 from 131 reviewsThis naturally sweetened baked oatmeal recipe features blueberries (or any fruit you’d like), wholesome oats, nuts and warming spices. You can bake some now and enjoy oatmeal for the rest of the week! Recipe yields 6 to 8 servings. Scale 1x2x3x Ingredients⅔ cup roughly chopped pecans2 cups old-fashioned oats2 teaspoons Frontier Co-op ground cinnamon1 teaspoon baking powder¾ teaspoon fine-grain sea salt (or ½ teaspoon regular table salt)¼ teaspoon Frontier Co-op ground nutmeg1 ¾ cups milk of choice (almond milk, coconut milk, oat milk or cow’s milk all work)⅓ cup maple syrup or honey2 large eggs or flax eggs3 tablespoons melted unsalted butter or coconut oil, divided2 teaspoons vanilla extract12 ounces or 1 pint fresh or frozen blueberries (or 2 ½ cups of your preferred berry/fruit, chopped into ½” pieces if necessary), divided2 teaspoons raw sugar (optional)Optional toppings for serving: plain/vanilla yogurt or whipped cream, additional maple syrup or honey for drizzling, and/or additional fresh fruitInstructionsPreheat the oven to 375 degrees. Grease a 9-inch square baking dish. Once the oven has finished preheating, pour the nuts onto a rimmed baking sheet. Toast for 4 to 5 minutes, until fragrant.In a medium mixing bowl, combine the oats, toasted nuts, cinnamon, baking powder, salt and nutmeg. Whisk to combine.In a smaller mixing bowl, combine the milk, maple syrup or honey, egg, half of the butter or coconut oil, and vanilla. Whisk until blended. (If you used coconut oil and it solidified in contact with the cold ingredients, briefly microwave the bowl in 30 second increments, just until the coconut oil melts again.)Reserve about ½ cup of the berries for topping the baked oatmeal, then arrange the remaining berries evenly over the bottom of the baking dish (no need to defrost frozen fruit first). Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats, then gently pat down any dry oats resting on top.Scatter the remaining berries across the top. Sprinkle some raw sugar on top if you’d like some extra sweetness and crunch.Bake for 42 to 45 minutes, until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving.I prefer this baked oatmeal served warm, but it is also good at room temperature or chilled (I ;ll leave that up to you!). This oatmeal keeps well in the refrigerator, covered, for 4 to 5 days. I simply reheat individual portions in the microwave before serving.
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Creamy Chia Pudding
I met Amie Valpone in New York a few months ago, at the International Year of Pulses launch party. I was surrounded by people I didn’t know and feeling a little shy, and Amie bounded up and introduced herself, bubbling over with enthusiasm. I was so glad.She kept referencing how sick she had been—a decade of chronic illnesses (lyme disease, hypothyroidism, leaky gut syndrome and more) slowed her down immensely. She is finally cured after seriously detoxifying her life, from the products in her home to the food she eats.I had a hard time imagining this vivacious woman with glowing skin being sick and bedridden, but I could sense by the passionate tone in her voice that her illness and recovery were both very real. The motivation behind her website, The Healthy Apple, and her new book, Eating Clean, is to help others get better and feel better.She sent me a copy of her book, which is full of solid information and practical advice for detoxifying our homes and diets. I like to think I run a pretty clean operation over here, but she has inspired me to do even better. I can ;t wait to make her simple (and cheap) cleaning solution of orange-infused vinegar.Her book offers over 200 simple and healthy recipes (that ;s right, 200!). The chia seed pudding in the breakfast chapter caught my eye, and I enjoyed it so much I just had to share it. I ;ve tried chia seed “pudding” before and just couldn ;t get behind that oddly gelatinous texture. Amie ;s version, however, is blended with cashews and dates for ultra creamy pudding. She added a swirl of chia gel to hers, but I think I like mine best all creamy. It ;s up to you.In case you aren ;t familiar with chia seeds, they are the same seeds that grow long and green on Chia Pets. They ;re a South American super food full of fiber, protein, Omega-3s and minerals. They plump up into little gelatinous balls when they rest in water. You can see them floating around in bottles of kombucha these days. This pudding is the first time I ;ve ever truly enjoyed them, so thank you, Amie!This pudding is energy dense, so it is a great breakfast option. It ;s so rich, creamy and decadent, though, that I ;d serve it for dessert, too. I loved it on its own, and with some leftover berries from a cookbook shoot on top. Any fruit with tropical vibes would be especially welcome.I tried stirring in some cocoa powder and mini semi-sweet chocolate chips (pictured in the last photo), and it reminded me of a Frosty crossed with the instant pudding cups of my youth. So good. If you (or someone you know) could benefit from cleaning up your diet and home, be sure to pick up a copy of Amie ;s book, Eating Clean! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Creamy Chia PuddingAuthor: Cookie and KatePrep Time: 20 minsTotal Time: 20 minsYield: 3 to 4 servings 1xCategory: Dessert★★★★★4.9 from 29 reviewsCreamy chia seed pudding made with cashews, dates and vanilla! This treat is much healthier than traditional pudding. Find a chocolate pudding option, too. Recipe yields 3 to 4 small servings. Scale 1x2x3x IngredientsChia seed pudding1 ½ cups water¼ cup chia seeds6 large dates⅔ cup raw cashews (if you don ;t have a high-powered blender, these will likely need to be soaked in water for 2 to 4 hours, then drained)½ teaspoon ground cinnamon½ teaspoon pure vanilla extractPinch of sea saltOptional toppingsFresh fruit: berries, sliced bananas, chopped pineapple, etc.Sprinkle of cocoa powder, mini chocolate chips or finely chopped dark chocolate, toasted coconut, cinnamon, etc.InstructionsIn a liquid measuring cup, combine the water and chia seeds. Set aside until the mixture forms a gel, about 20 minutes.If your dates aren ;t soft and plump, place them in a bowl and pour hot water over them. Set aside for up to 20 minutes, or until the chia seeds are ready. Drain.Pit the dates. In a blender, combine the pitted dates with the cashews, cinnamon, vanilla and salt. Pour in half or more of the chia gel (I prefer chia seeds in their blended state, so I poured in almost all of mine). Puree until smooth. If your pudding gets warm in the process, you ;ll need to chill it until cool.Serve individual portions of pudding with any remaining chia gel swirled in. Top with any garnishes you ;d like. Store leftovers in the refrigerator.
Honey Lemon Curd
I ;m feeling a little on edge today, quite literally. We ;re teetering on the brink of spring (cloudy, windy, 68 degrees, and I can ;t stop sneezing!). My deadline for cookbook production is coming right up. The suspense of closure is getting to me, and I spend too much time daydreaming how I ;m going to use my newfound free time.I think I ;ll go to India for a month to become certified in yoga. Just putting that out into the universe.This lemon curd is perfect for this moment in time, as citrus is still in season and bright colors start popping up around us. In fact, it ;s the very same shade of yellow as the daffodils I picked up from Trader Joe ;s and the forsythia blooming along the fences in my neighborhood.The curd is tart, but sweet, with extra flavor since it ;s sweetened with honey instead of plain sugar. It ;s a seasonal treat that stores well in the freezer for later, in case you want to bottle it up and savor it over the next couple of months.This curd is both simple and fun to make, with no straining required thanks to the preparation and cooking method. It goes through several distinct phases on its way to becoming so utterly creamy. I can imagine that it would be fun to make with kids around to watch as the lumpy, curdled-looking mixture slowly smooths into luxurious gold liquid, and finally, right at the brink of boiling—it condenses into the most perfect curd you ;ve ever seen. Just like magic.Uses for Lemon CurdSpread onto shortbread, sugar cookies, graham crackers (shown) or ginger/molasses cookies.Top quick bread, gingerbread, pound cake, olive oil cake, cupcakes, scones, pancakes or muffins.Swirl into yogurt (or add a layer to parfaits), dollop onto ice cream or mix into vanilla frostingUse as filling for tarts or sandwich cookies. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Honey Lemon CurdAuthor: Cookie and KatePrep Time: 10 minsCook Time: 15 minsTotal Time: 25 minutesYield: 2 cups 1xCategory: DessertMethod: StovetopCuisine: American★★★★★4.7 from 19 reviewsMeet the perfect lemon curd recipe. This classic lemon curd is made even better with honey, and it ;s so easy to make—no straining required! Recipe yields 2 cups of curd. Scale 1x2x3x Ingredients4 tablespoons unsalted butter, diced into ½” cubes⅓ cup honey4 large egg yolks2 large eggs1 tablespoon finely grated lemon zest⅔ cup fresh lemon juice (from around 4 large or 8 small lemons)InstructionsIn a medium bowl, combine the cubed butter and honey. Starting on a low speed and working up to higher speeds, cream the mixture until fluffy. I used a handheld mixer for this.While beating the mixture, slowly add the egg yolks and eggs. Then, add the zest and lemon juice to the bowl and blend again. It will look curdled at this point, but don ;t worry!Pour the mixture into a medium-sized, non-reactive saucepan (stainless steel or enameled cast iron should work great). Cook over medium-low heat while stirring constantly with a rubber spatula or wooden spoon (it’s important to stir constantly throughout the cooking process, which will take somewhere between 10 to 20 minutes).Once the mixture starts looking smooth and shiny, slowly increase the heat to medium. Continue cooking until the mixture has thickened and your spoon meets resistance as you stir, which happens right at the brink of boiling. Once the mixture is trying to boil, cook for about 15 more seconds while stirring constantly, then remove from heat. The curd will thicken up more as it cools.Let the curd cool before transferring it to an airtight container and screwing on a lid. Store in the refrigerator for about 1 week, or in the freezer for up to 2 months. The curd doesn ;t freeze solid, so you can scoop out as much as you want right from the freezer!
Goat Cheese Polenta with Roasted Vegetables
I hope you had a wonderful Thanksgiving! This recipe is one that we had to cut from my cookbook due to space constraints, but it ;s too good to keep from you. It was inspired by two delicious experiences with polenta, or grits, if you ;d rather. They ;re basically the same thing.The first was a polenta bowl at a farm-to-table restaurant in Omaha called Kitchen Table. My bowl looked pretty similar to what you see here, but with a poached egg. The second was at my cousin ;s wedding shower, where I found grits generously swirled with cheddar cheese, green chilis and melted butter.This combination is a homemade version of Kitchen Table ;s bowl with Southwestern influences inspired by my cousin ;s grits. I cooked the polenta with bell pepper and stirred in some salsa verde to amp up the flavor. Then I stirred in just one tablespoon of butter and folded in crumbled goat cheese, making the polenta ultra creamy.This is a versatile recipe that you can adjust to work with any vegetables in your drawer. I roasted my vegetables for maximum flavor, but you could choose to steam or sauté them instead. You can also play around with the cheese (cheddar or Parmesan would be great), and you can prepare your eggs however you ;d like. Lightly sautéed greens would be nice, too.You ;ll probably find a few different options for polenta/grits at the grocery store; some have unnecessary additives and some take longer to cook. I recommend using Bob ;s Red Mill ;s polenta since it worked great for me and doesn ;t contain any extraneous ingredients.Another suggestion? Polenta is at its creamy best when served fresh, so this is not the best option for leftovers. Please let me know how you make your bowls in the comments! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Goat Cheese Polenta with Roasted VegetablesAuthor: Cookie and KatePrep Time: 20 minutesCook Time: 40 minutesTotal Time: 1 hourYield: 4 servings 1xCategory: BreakfastCuisine: Vegetarian★★★★★4.9 from 11 reviewsCreamy goat cheese polenta topped with a fried egg and roasted vegetables. This is a delicious, brunch-worthy recipe that you can serve for dinner, too! Recipe yields 4 servings (you might have some leftover roasted vegetables). Scale 1x2x3x IngredientsRoasted vegetablesAbout 2 pounds mixed vegetables (I used a small butternut squash and red onion here; broccoli, Brussels sprouts, sweet potato and bell peppers are also great)2 tablespoons extra-virgin olive oilFine sea saltFreshly ground black pepperGoat cheese polenta2 teaspoons extra-virgin olive oil1 red bell pepper, chopped½ teaspoon fine-grain sea salt, to taste3 to 4 cups water, according to package directions1 cup corn polenta (also called grits)*1 tablespoon butter1 to 3 tablespoons mild salsa verde (homemade or store-bought)Freshly ground black pepper2 ounces goat cheese, crumbled (about ½ cup crumbled)Eggs, etc.4 eggs, cooked as desired**Finely sliced green onion, for garnishAdditional salsa verde and/or hot sauce (I love Cholula)InstructionsTo roast the vegetables: Preheat the oven to 400°F. On a large, rimmed baking sheet, combine the vegetables with 2 tablespoons olive oil and a sprinkle of salt and pepper. Toss until they are lightly coated in oil, then arrange the vegetables in a single layer across the pan. Bake for 25 to 40 minutes (timing will depend on your choice of vegetables), tossing halfway, until the vegetables are tender and deeply golden on the edges.To cook the polenta: In a medium saucepan, warm 2 teaspoons olive oil over medium heat until shimmering. Add the chopped bell pepper and ½ teaspoon salt. Cook, stirring occasionally, until the pepper is tender, about 5 minutes.Add the amount of water specified on your package of polenta, crank up the heat and bring the mixture to a boil. Pour in the polenta, whisk to combine, and reduce heat to medium-low. Cook until thickened, which can take as little as 5 minutes depending on your polenta, whisking often to remove any clumps. Remove the pot from the heat, and stir in the butter, salsa verde and freshly ground black pepper, to taste. Add additional salt, if necessary. Gently fold in the crumbled goat cheese, just until combined. Cover and set aside.Cook your eggs as desired. Divide the grits and eggs into 4 bowls. Divide the vegetables into the bowls and finish them with a light sprinkle of green onion. Serve with additional salsa verde and/or hot sauce on the side.
How to Make Almond Butter
What took me so long to make almond butter? I just enjoyed homemade almond butter on toast for breakfast, and I must say—it ;s far superior to store-bought almond butter. Homemade almond butter is ultra thick and creamy, and it tastes like warm, freshly roasted almonds.Now that I know the difference, I can ;t go back to buying jars at the store. I blend a tiny bit of cinnamon, vanilla and maple syrup into mine to make it taste extra special. Why not?Homemade almond butter is more affordable, too. The math is simple. One pound of almonds yields one pound of almond butter (or 16 ounces), which is the size of the standard almond butter jar at the store. Just compare the price of one pound of raw almonds to the price of your favorite almond butter.The cost savings depend largely on the almond butter. I ;ve bought jars of almond butter at Trader Joe ;s for seven dollars, so there ;s not much savings opportunity there.However, I ;ve seen almond butter on shelves demanding seventeen dollars per jar. Seventeen dollars! For blended-up almonds! This is highway robbery, and I will not be robbed.Homemade Almond Butter TipsWhen it comes to making almond butter, patience is key. It might seem like the whole almonds will never turn into creamy nut butter, but they always do. Don ;t give up!The other trick is to buy raw almonds and roast them in the oven yourself. Warm almonds blend more easily and offer maximum fresh almond flavor. Roasting the almonds only takes 10 minutes, and it ;s absolutely worth it.Roasted almonds offer the same nutritional benefits as raw almonds (protein, fiber, healthy fat, and vitamins), although their vitamin content is a tiny bit lower. The flavor difference is absolutely worth it, in my opinion. The “raw” almonds you buy at the store have probably been heat-treated to kill bacteria already and will inevitably warm up from the heat of the machine, anyway.Making almond butter is easy, as long as you have a sturdy food processor or blender and some patience. I ;ve successfully made almond butter in my Cuisinart food processor and my Vitamix blender (affiliate links).The blender may have been a few minutes faster (the tamper is handy to press almonds down into the blades), but I couldn ;t tell a difference in the texture or flavor of the final product.My favorite way to enjoy almond butter? I love it on whole-grain toast with berries on top (fresh berries, defrosted frozen, or chia berry jam). You can also spread almond butter on quick breads, like banana bread or muffins. Or, blend it into smoothies or swirl it into yogurt for extra protein.This freshly roasted almond butter would make a lovely handmade gift. Just tie a ribbon around the jar and it ;s ready to go. If this recipe spurs a nut butter kick, try making homemade pecan butter. Please let me know how you like this recipe in the comments! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Homemade Almond ButterAuthor: Cookie and KatePrep Time: 15 minutesCook Time: 10 minutesTotal Time: 25 minutesYield: 16 ounces 1xCategory: Nut ButterMethod: BlendedCuisine: American★★★★★4.9 from 55 reviewsHomemade almond butter is healthy, affordable and even more delicious than store-bought! It ;s easy to make, too. You ;ll just need a good food processor or blender. Recipe yields about 1 ⅔ cup almond butter (that ;s 16 ounces, the equivalent of a jar of almond butter from the store). Scale 1x2x3x Ingredients16 ounces (3 cups) raw almonds¼ teaspoon saltOptional: ¼ teaspoon ground cinnamonOptional: ½ teaspoon vanilla extractOptional: 2 tablespoons maple syrup or honeyInstructionsPreheat the oven to 350 degrees Fahrenheit. Spread the almonds across a large, rimmed baking sheet and toast the almonds for 10 minutes, stirring halfway.Let the almonds cool until they’re just warm (not hot), about 10 minutes.Transfer the almonds to a high-speed blender or food processor. Blend until creamy, pausing to scrape down the sides as necessary. You’re going to think it’ll never blend, but be patient! The almonds will go from flour-like clumps, to a ball against the side of the food processor (keep scraping down the sides and breaking up the ball), and finally, it will turn lusciously creamy. If the mixture gets crazy hot along the way, stop and let it cool for a few minutes.Once the almond butter is very smooth and creamy (no sooner!), you can blend in any add-ins you would like. I always add salt, for more flavor overall. You can also add cinnamon for a hint of spice, and vanilla and/or maple syrup for almond butter that tastes more special than store-bought.Blend until the add-ins are evenly dispersed. When I added maple syrup, I had to let the mixture cool, and then blend a few additional minutes, to make it creamy again.Let the almond butter cool to room temperature, then transfer the mixture to a mason jar and screw on the lid. Store in the refrigerator for up to 2 weeks, or until you see or smell any signs of spoilage.
Healthy Blueberry Muffins
Would you look at those blueberry-studded beauties? These blueberry muffins are golden on top, and moist and fluffy on the inside.Best of all, they ;re bursting with jammy blueberry flavor. These are my favorite homemade blueberry muffins, and it ;s about time you met them.These healthy blueberry muffins are easy to make, too. Forget those box mixes! You can make these wholesome muffins from scratch with basic grocery store ingredients. No special equipment required.What makes these blueberry muffins healthy?These muffins are more healthy than your average blueberry muffins. They ;re made with 100 percent whole wheat flour (I used white whole wheat flour, which you can hardly taste). Whole wheat flour offers redeeming whole grain nutrients and extra fiber.The muffins are also naturally sweetened with honey or maple syrup, which lend subtle honey or maple flavor to the muffins. They ;re lower in overall sugar content compared to coffee shop muffins.Last but not least, I used Greek yogurt instead of sour cream, which lends the same irresistible tang but with more protein and less fat. I don ;t think that yogurt passes for sour cream on tacos, but it totally works in muffin recipes.Blueberry Muffin Recipe TipsYou can make these muffins with fresh or frozen blueberries. Do not defrost frozen blueberries before using; just stir the frozen blueberries into the batter as directed.Tossing the blueberries with one teaspoon of flour prevents them from sinking to the bottom. This way, you can use a full cup of blueberries without risking the integrity of the muffins.Sprinkling 1 tablespoon of raw sugar on top of the muffins before baking yields deliciously sweet, crackly muffin tops. You can buy raw sugar in the sugar aisle of most grocery stores these days, or just grab a few extra raw sugar packets from you go-to coffee shop (I won ;t tell).These muffins taste best after they’ve had time to cool completely. Or better yet, let them rest for a couple of hours at room temperature before serving. This is true for most baked goods!Recommended EquipmentI love this sturdy, made-in-the-USA muffin pan (affiliate link). I don ;t ever have to grease it, thanks to the silicone non-stick coating. Clean-up is a breeze, too. I ;ve never had to soak or scrub on this pan.Watch How to Make Blueberry MuffinsLove these muffins?Here are more of my favorite naturally sweetened, whole-wheat muffin recipes!Healthy Apple MuffinsHealthy Banana MuffinsHealthy Carrot MuffinsHealthy Raspberry MuffinsHealthy Pumpkin MuffinsHealthy Zucchini MuffinsPlease let me know how these muffins turn out for you in the comments! I ;m always so eager for your feedback. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Healthy Blueberry MuffinsAuthor: Cookie and KatePrep Time: 13 minutesCook Time: 22 minutesTotal Time: 35 minutesYield: 12 muffins 1xCategory: MuffinMethod: BakedCuisine: American★★★★★4.9 from 200 reviewsThese healthy blueberry muffins are golden, fluffy, moist and delicious! No one will guess this recipe is made with 100% whole wheat flour and naturally sweetened with honey or maple syrup. Recipe yields 12 muffins. Scale 1x2x3x Ingredients1 ¾ cups plus 1 teaspoon white whole wheat flour or regular whole wheat flour1 teaspoon baking powder½ teaspoon baking soda½ teaspoon fine sea salt¼ teaspoon ground cinnamon (optional)⅓ cup melted coconut oil or extra-virgin olive oil½ cup honey or maple syrup2 eggs, preferably at room temperature1 cup plain Greek yogurt*2 teaspoons vanilla extract1 cup (6 ounces) blueberries, fresh or frozen1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on topInstructionsPreheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn’t require any grease).In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don’t worry.Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
The Best Mimosa (Plus Tips & Variations!)
Who wants a mimosa?! My answer is yes, always. Mimosas are supremely simple bubbly cocktails made with sparkling wine and orange juice. They ;re light, fizzy and easy to sip.I love ordering mimosas at weekend brunch, and serving them to family and friends on holidays—Easter, Mother ;s Day, July 4th, Christmas, you name it. Mimosas liven up wedding showers and baby showers. I bring mimosa supplies to football watch parties, and no one complains.I ;ve shared a few variations on mimosas over the years. Today, I ;m going to share everything you ;ve ever wanted to know about mimosas, plus a basic mimosa recipe and variations.If you haven ;t poured your first mimosa yet, you ;ll be a mimosa expert by the end of this post! If you ;re a seasoned mimosa drinker, I think you ;ll find some new tips here, too.Mimosa IngredientsClassic mimosas require just two ingredients: dry sparkling wine, and orange juice. Some recipes will tell you to add Cointreau or orange liqueur. Don ;t listen to them!Sparkling WineThe best Champagne for mimosas isn’t actually Champagne. For mimosas, opt for less-expensive Cava or Prosecco. Cava is from Spain and Prosecco is from Italy, but they’re both delicious dry sparkling wines that mix well with juice.Bonus? They’re affordable. A good bottle of Cava or Prosecco will run about $12 to $16. Avoid super cheap sparkling wine (cough, André), unless you want a headache with your mimosas. Don ;t waste your pricy bottle of Champagne on mimosas, since we ;re diluting those delicate notes with orange juice.My go-to sparkling wine for mimosas is Freixenet Cordon Negro Brut Cava. It comes in a striking black bottle with gold writing on the label, and generally costs about $12.Orange JuiceCold, fresh orange juice is best for mimosas. If you ;re buying orange juice at the store, opt for high-quality, not from concentrate, pulp-free orange juice. I don ;t mind pulp when I ;m sipping orange juice on its own, but the pulp makes a mess when it mixes with bubbly.If you want to juice your own oranges, juice them in advance so you can chill the juice before using. If you see any pulp floating around, strain the orange juice before chilling. Any member of the orange family will yield delicious juice for mimosas, from navel oranges to blood oranges to clementines.Mimosa RatioThe perfect ratio of sparkling wine to orange juice is up to you. My suggestion? Start with the 50/50 ratio suggested below and adjust from there.I make my mimosas with 2 parts sparkling wine and 1 part orange juice—they ;re light, fizzy, and pack a punch. That ;s how we made them when I was a bartender.If you like sweeter, more juicy mimosas, start with a 50/50 ratio and add more orange juice if desired. After some delicious experimentation, you ;ll know exactly how you like your mimosas!How to Make the Best MimosaStart with cold ingredients, and keep them chilled. Warm mimosas are not nearly as refreshing.Serve mimosas in Champagne flutes. Their tall design helps retain bubbles. If you don ;t have those, use wine glasses.Pour in the sparkling wine first. Otherwise, the wine/orange juice mixture might overflow and make a mess.When pouring the wine, hold your glass at a slight tilt (like you would when pouring beer) to preserve carbonation.Don ;t stir your mimosas! The pouring action alone will mix your drink, and stirring them will release more bubbles.To garnish or not to garnish? I like my mimosas as simple as possible, so I don ;t garnish my drinks. You could, however, dress up the rims of your glasses with an orange twist or a cute little orange wedge, like Ali does here.Watch How to Make MimosasEasy Mimosa VariationsBasic mimosas are made with orange juice, and there ;s nothing wrong with a good thing. If you want to change them up, though, choose any of the following juices instead!Cranberry juice (“Poinsettia”)Grapefruit juice (“Megmosa”)Peach purée (“Bellini”)Pineapple juicePear nectarPomegranate juiceApple ciderWatermelon juiceHow to Make a Mimosa BarSince mimosas are so simple, offer a mimosa bar where your guests can combine chilled sparkling wine and juice in their own glasses. To make it even more fun, you could provide orange juice and any of the juices listed above so guests can mix and match.Mimosa PitchersYou could pre-mix mimosas in a pitcher. Just combine equal parts sparkling wine and juice. The downside is that you ;ll lose some carbonation in the process, so mix them just before the party and store the pitcher in the refrigerator until guests arrive.Please let me know how your mimosas turn out in the comments! I hope my mimosa tips yield the best mimosa you ;ve ever had. 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MS’,Arial,sans-serif;font-size:18px;font-style:normal;font-weight:normal!important;padding-top:18px;line-height:1;display:inline-block;text-transform:uppercase}.tasty-recipe-instructions strong{font-style:italic}.tasty-recipe-nut{color:#222;margin-top:24px}.tasty-recipe-nut:hover{color:#31ab9d}.tasty-recipes-nutrition ul{text-align:left}.tasty-recipes-nutrition ul li{list-style-type:none;margin-left:0;width:45%;font-family:Georgia,serif}strong.tasty-recipes-label{font-weight:400}.nutrition-disclaimer{font-family:Georgia,serif;font-size:15px;font-style:italic;margin:0 0 40px}.tasty-recipes-nutrifox{margin-bottom:120px}.tasty-recipe-ingredients h4{font-family:Georgia,serif;font-size:16px;font-style:italic;font-weight:400;text-transform:none}.recipe-footer-intro{font-family:’Playfair Display’,Georgia,serif;font-weight:700;font-style:italic;font-size:18px;color:#222;line-height:1.6;padding-bottom:6px;margin-top:20px}.tasty-recipes-notes p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Best MimosaAuthor: Cookie and KatePrep Time: 5 minutesCook Time: 0 minutesTotal Time: 5 minutesYield: 8 mimosas 1xCategory: CocktailMethod: PouredCuisine: American★★★★★5 from 5 reviewsLearn how to make classic orange mimosas with this recipe, plus find tips on how to make them your own! Mimosas are super easy to make once you know the basics. Recipe yields about 8 mimosas. Scale 1x2x3x Ingredients1 bottle (750 mL) chilled Cava or Prosecco2 to 4 cups chilled pulp-free orange juiceInstructionsWhile holding your Champagne flute at a slight tilt, fill the glass about halfway with sparkling wine.Fill the rest of the glass with orange juice, and serve promptly. Feel free to adjust the ratio of sparkling wine to orange juice to suit your preferences (I like my mimosas with more sparkling wine than orange juice).
Whole Wheat Pancakes
Somehow over the years, I ;ve neglected to share a basic whole wheat pancake recipe. I ;m remedying that today with these delightfully light and fluffy, 100 percent whole wheat pancakes! If you ;re looking for a go-to pancake recipe, this is it. Drizzle these cakes with maple syrup or go wild with toppings. They ;re great either way.These made-from-scratch pancakes put Bisquick pancakes to shame (speaking of, I ;m sharing a gift-worthy pancake mix recipe tomorrow). Plus, these pancakes don ;t send my blood sugar for a loop like regular pancakes made with all-purpose flour, especially when I top them with a dab of protein-rich peanut butter or almond butter.I know that whole wheat flour has a reputation for producing bitter baked goods, but here ;s the deal—if that ;s happening, your flour has gone bad. Whole wheat flour is more apt to go rancid than all-purpose because it contains the good-for-you, naturally-occurring oil present in whole grains.Fresh whole wheat flour is mildly nutty in flavor and delicious. I ;ll spare you my spiel about the industrial revolution and how flour mills advanced to produce all-purpose flour that had a longer shelf life more suitable for slow railway transportation across the United States. Pancakes for dinner, anyone?For an undetectable “whole wheat” taste, use white whole wheat flour, which is simply made from wheat berries that are even more mild in flavor. I ;m usually able to find white whole wheat flour in decently stocked grocery stores these days. To prolong your flour ;s shelf life, store it in an air-tight container in a dark, dry place (or even the refrigerator or freezer).Please let me know how you like these in the comments, or by sharing a photo on Instagram with the hashtag #cookieandkate! I love to check our your creations. Craving some more creative pancakes? Here are my full pancake archives. 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MS’,Arial,sans-serif;font-size:18px;font-style:normal;font-weight:normal!important;padding-top:18px;line-height:1;display:inline-block;text-transform:uppercase}.tasty-recipe-instructions strong{font-style:italic}.tasty-recipe-nut{color:#222;margin-top:24px}.tasty-recipe-nut:hover{color:#31ab9d}.tasty-recipes-nutrition ul{text-align:left}.tasty-recipes-nutrition ul li{list-style-type:none;margin-left:0;width:45%;font-family:Georgia,serif}strong.tasty-recipes-label{font-weight:400}.nutrition-disclaimer{font-family:Georgia,serif;font-size:15px;font-style:italic;margin:0 0 40px}.tasty-recipes-nutrifox{margin-bottom:120px}.tasty-recipe-ingredients h4{font-family:Georgia,serif;font-size:16px;font-style:italic;font-weight:400;text-transform:none}.recipe-footer-intro{font-family:’Playfair Display’,Georgia,serif;font-weight:700;font-style:italic;font-size:18px;color:#222;line-height:1.6;padding-bottom:6px;margin-top:20px}.tasty-recipes-notes p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Whole Wheat PancakesAuthor: Cookie and KatePrep Time: 15 minutesCook Time: 15 minutesTotal Time: 30 minutesYield: 6 pancakes 1xCategory: BreakfastMethod: StovetopCuisine: American★★★★★4.8 from 50 reviewsThese whole wheat pancakes are delicious and fluffy, with a hint of cinnamon. They’re naturally sweetened with maple syrup instead of sugar. I like to serve mine with almond butter and sliced bananas on top. This recipe yields 6 to 7 medium pancakes, enough for 2 to 3 servings (multiply as necessary). Scale 1x2x3x Ingredients1 cup milk of choice1 tablespoon apple cider vinegar or distilled white vinegar1 cup white whole wheat flour or regular whole wheat flour1 ½ teaspoons baking powder½ teaspoon baking soda¼ teaspoon salt¼ teaspoon ground cinnamon1 egg2 tablespoons unsalted butter, melted2 tablespoons maple syrup or honey1 teaspoon pure vanilla extractInstructionsIn a 2-cup liquid measuring cup, combine the milk and vinegar. Stir to combine and let this homemade “buttermilk” mixture rest until it is lightly curdled, at least 5 minutes.In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.To the buttermilk mixture, add the egg, melted butter, maple syrup, and vanilla. Whisk until thoroughly blended.Pour the liquid mixture into the flour mixture. Stir just until combined (a few small lumps are okay). Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.Meanwhile, if you are using an electric skillet, preheat it to 375 degrees Fahrenheit. Otherwise, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with additional butter, oil, or cooking spray (nonstick surfaces likely won’t require any oil).Gently stir the batter one last time, in case the liquid has separated. Using a ⅓-cup measuring cup, scoop batter onto the warm skillet, leaving a couple of inches around each pancake for expansion.Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy). Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more.Repeat the process with the remaining batter, adding more oil and adjusting the heat as necessary. Serve the pancakes immediately with toppings of your choosing, or keep them warm in a 200 degree Fahrenheit oven.Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen* for up to 2 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.
Delicious Crispy Hash Browns
I’ve always associated hash browns with classic diner fare, and left them there. However, I’ve been working on a breakfast burrito recipe on the request of several readers, and everyone has suggested including potatoes. Hash browns seemed like the easiest way to incorporate crispy potatoes.Soggy hash browns have no business on my plate. Crispy hash browns or bust!Hash browns are easy to make. Basically, all you have to do is grate up some potato, rinse off the starch, squeeze it dry, and cook the potato in a skillet with oil until crispy.I found some areas of nuance, of course. To enhance the flavor, I tossed grated potato with salt, garlic powder and onion powder before cooking. The garlic and onion powder flavors are subtle, but they make these golden hash browns absolutely irresistible. I ;ve used this trick with my roasted breakfast potatoes, potato wedges and mashed potatoes, too.My other trick to making these hash browns remarkably delicious is to cook them in extra-virgin olive oil. Yep! Extra-virgin olive oil actually has a pretty high smoke point (around 400 to 425 degrees Fahrenheit, contrary to what you might have heard over the years), but I cook these hash browns over medium heat just to be safe.Cooking over high heat is tricky no matter what kind of oil you’re using. Depending on your pan and your stove, it’s just too easy to burn your food over medium-high or high heat.If you follow my recipe, you ;ll stir the potatoes and press them back down against the skillet every two minutes. That’s just long enough for the potatoes to get crispy; stirring ensures that some of the potatoes don’t burn while the rest are left uncooked.Lastly, you ;ll transfer the hash browns to a plate lined with a paper towel to absorb some of the excess oil. I assume the nutrition facts offered under the recipe are a little inflated in fat content, but I can’t account for how much oil is left in the pan and on the paper towel.Regardless, these hash browns are a more nutritious option than diner hash browns cooked in highly refined vegetable oil. They offer more complex flavor than standard hash browns, too, since they ;re cooked in olive oil with garlic and onion powder until golden and crispy.What makes these hash browns the best?In summary:Rinsing the grated potatoes and drying them well removes excess starch and helps the potato cook to irresistible, crispy perfection.Cooking the potatoes with garlic, powder onion powder and olive oil makes them far more flavorful than diner hash browns.Cooking over moderate heat and stirring the potatoes every couple of minutes ensures that you don ;t burn your hash browns.Homemade hash browns go great with eggs, cooked any which way (here are all of my egg recipes). I think they would be especially great with this broccoli cheddar frittata.Cook up these hash browns for a casual weekend breakfast or serve them to friends for brunch!Please leave a comment to let me know how these turn out for you. Your star ratings with your comment is much appreciated, too (those help convince other visitors that the recipe is worth making!). Have a great weekend! 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MS’,Arial,sans-serif;font-size:18px;font-style:normal;font-weight:normal!important;padding-top:18px;line-height:1;display:inline-block;text-transform:uppercase}.tasty-recipe-instructions strong{font-style:italic}.tasty-recipe-nut{color:#222;margin-top:24px}.tasty-recipe-nut:hover{color:#31ab9d}.tasty-recipes-nutrition ul{text-align:left}.tasty-recipes-nutrition ul li{list-style-type:none;margin-left:0;width:45%;font-family:Georgia,serif}strong.tasty-recipes-label{font-weight:400}.nutrition-disclaimer{font-family:Georgia,serif;font-size:15px;font-style:italic;margin:0 0 40px}.tasty-recipes-nutrifox{margin-bottom:120px}.tasty-recipe-ingredients h4{font-family:Georgia,serif;font-size:16px;font-style:italic;font-weight:400;text-transform:none}.recipe-footer-intro{font-family:’Playfair Display’,Georgia,serif;font-weight:700;font-style:italic;font-size:18px;color:#222;line-height:1.6;padding-bottom:6px;margin-top:20px}.tasty-recipes-notes p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Delicious Crispy Hash BrownsAuthor: Cookie and KatePrep Time: 15 minutesCook Time: 15 minutesTotal Time: 30 minutesYield: 4 servings 1xCategory: BreakfastMethod: StovetopCuisine: American★★★★★4.6 from 29 reviewsLearn how to make the best crispy hash browns at home! These delicious hash browns are lighter and healthier than greasy diner hash browns, since they ;re made with olive oil. Recipe yields 4 servings; you can double or triple this recipe but cook in batches as written below. Scale 1x2x3x Ingredients1 pound Russet potatoes (2 small-to-medium), peeled if desired½ teaspoon salt¼ teaspoon garlic powder¼ teaspoon onion powder¼ cup extra-virgin olive oilInstructionsScrub the potatoes clean and grate them on a large-holed cheese grater (I left the skin on, but you can peel it first if you’d like). In a fine-mesh sieve, rinse the grated potato well until the water runs clear.Drain the potatoes, and then place them potato on a clean tea towel or several paper towels. Twist the towel to remove as much moisture from the potatoes as possible (you might need to do this in two batches).Transfer the grated potato to a bowl and toss it with the salt, garlic powder and onion powder.In a large skillet (preferably cast iron, but non-stick works, too), warm the olive oil over medium heat until shimmering and a piece of grated potato sizzles on contact. Spread the potatoes over the skillet in an even layer and press them down with a spatula. Let them cook, undisturbed, for 2 minutes.Stir again, press them down again, and cook for another 2 minutes. Repeat in 2-minute intervals, flipping in sections once they’re crispy enough to do so, until the potatoes are golden brown and crispy, about 4 to 8 more minutes. Meanwhile, line a plate with a couple of layers of paper towels to absorb excess oil, and set it near the stove.Transfer the hash browns to the lined plate and let them drain for a minute. (If you’re making multiply batches of hash browns, repeat these steps as necessary—keep in mind that your skillet will be really hot so your next batch may cook faster.)Season to taste with additional salt, if necessary, and serve hot.