Tag: recipe

Shout Out Sunday 7.7.19

Chelsea HarperLeave a comment

Good morning, friends! I hope you all only had to work 3 days last week. Even though the 4th of July is a really complicated holiday from a social justice perspective, I had the privilege of a great day by the pool and somehow managed to only get a sunburn on my shins. I can sense a major case of the Sunday Scaries coming on…how do I go back to work after 4 days off? What is a desk? All I want to do is lay around reading and eating Mexican food…is that such a big ask?

Enjoy this week’s round-up!

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my fourth of july look was leopard & crystals because i am a sentient glass of chardonnay
  1. I took the MTEL on Friday (the Massachusetts Test for Educator Licensure) and even though I have no clue whether I passed, the test did remind me that I’m obsessed with Toni Morrison. One of the passages I had to write about was from Song of Solomon, which I actually haven’t read, so I’m putting it on the reading list immediately! Not to brag, but I do own a signed copy of Beloved *flips hair*
  2. I don’t bake but maybe I should start?
  3. Started reading incredible Twitter person, Kristen Arnett‘s Mostly Dead Things and it is a stunning masterpiece.
  4. The NYTimes tried to answer the age-old debate between iced coffee and cold brew, but they forgot one very important detail—cold brew is just tastier.
  5. Halle Bailey has been cast as The Little Mermaid in Disney’s upcoming live-action flick, and I, for one, couldn’t be happier that they didn’t just shove some white girl in a red wig for verisimilitude to a cartoon based on a Danish horror story. If you haven’t heard Chloe X Halle, give them a listen!
  6. Stranger Things season 3 is out!
  7. Rob Sheffield, one of my favorite writers and (fun fact) the brother of my high school chemistry teacher, wrote a great review of the new Beatles movie, Yesterday. I’m still going to see it, but I’m going into it with a critical eye.
  8. LOFT sale is an extra 60% off until Tuesday. I went yesterday and got three pieces for $20—it felt like stealing. I may or may not have just gotten a ton more stuff from the website…I love LOFT for my work wardrobe!
  9. I went up to Salem, MA last weekend and fell in love with all of the amazing shops up there. Hauswitch was one of my faves…give me all the crystals, please! I also loved Modern Millie—I wish I could wear a vintage dress every day!
  10. Tried the Yellow Door Taqueria in Lower Mills (Milton-Dorchester line) and it was bomb. My friend even made me taste duck! If you’re in the Boston area check ’em out!

Tunes of the Week:

The girl 2 cubicles over plays the radio at work, so as a result, I have had “GIRL” by Maren Morris stuck in my head for ~a month.

In honor of the 4th, PHILADELPHIA FREEDOM.

Bonus content: Wanna see my chart? It’s trouble.

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I Got My Hash Pipe

Chelsea HarperLeave a comment

There is no food I love more than potatoes. Potatoes are the single greatest thing to ever grow out of the earth. Basically, you can do anything to a potato and it still tastes delicious.

One of my fave things to do to a potato is to make them breakfast-appropriate. We don’t eat your typical meat-and-potatoes diet (obviously), so incorporating my beloved potato into meals can be a tad difficult.

Thus, Lazy Sunday Hash was born! And yes, I’m making it on a Wednesday because I don’t abide by the rules of society. This recipe has the added bonus of minimal prep-time and effort!

hash with organic ketchup (for when you run out of eggs)
Lazy Sunday Hash

serves 2 very hungry people, or up to 6 reasonable people

  • 2 Russet potatoes, diced
  • 1 handful of fresh organic green beans, chopped
  • 1 handful of chopped scallions
  • 2 cloves garlic, minced
  • 1/2 red onion, chopped
  • 2 tbsp avocado or olive oil
  • 2 tsp paprika
  • salt & black pepper to taste

Preheat the oven to 350 (use that lovely roast setting if you’ve got it!)


Prep your veggies and put them all into a glass baking dish. Sprinkle on your spices. Toss in the avocado oil until well coated, and stick in the oven.


Slow-roast for an hour, removing and stirring every 15 minutes for even cooking.

**If you don’t have an hour to kill, set the cook temp higher and stir more frequently. The hash is done when the potatoes are fork-tender.


This hash is best-served underneath two over-easy eggs & a generous sprinkling of hot sauce!

Enjoy, mes amis!

—DellaBites

 

Coconut Almond Butter Cookies (vegan optional!)

Chelsea HarperLeave a comment

Have you ever gotten an intense craving for peanut butter cookies in the middle of the night for no reason? Me too, I feel you.

But sometimes, all you have is the fancy-pants freshly-ground peanut butter, so it seems a shame to use it in cookies.

But sometimes, you have a jar of homemade almond butter that you processed with coconut oil and cocoa powder just sitting in the fridge waiting to be used! So, obviously, cookies must be made!

I was lucky enough to receive a pink KitchenAid stand mixer at my bridal shower last month, and these cookies were just the thing to christen it.

I love that homemade cookies always look a little bit wonky.
Coconut Almond Butter Cookies 

Makes 2-3 dozen, depending on how large you like your cookies

1 1/4 c cocoa almond butter (recipe below)

1/2 c coconut oil

1 1/4 c packed light brown sugar

1 tbsp vanilla extract

3 tbsp unsweetened almond milk

1 3/4 c whole wheat flour

3/4 tsp salt

3/4 tsp baking soda

1 egg (or flax egg: 1 tsp flax meal mixed with 2 1/2 tsp of water)

Preheat the oven to 375. Line 2 cookie sheets with parchment paper. I use these!

In a stand mixer with the whisk attachment (or in a bowl with a fork if you’re a normal person), cream together the coconut oil, almond butter, brown sugar, almond milk, and vanilla extract until just combined. Slowly add in the rest of the ingredients and mix until just combined.

Scoop out the batter onto the parchment paper a tablespoon at a time. It will be very gooey, but the coconut oil will keep it from sticking. Once the cookie sheets are full, use a fork to make a crosshatched impression on the top of the cookies, because s’cute.

Bake for 8-10 minutes, rotating the trays halfway through cooking. I like to swap oven shelves at this time to make sure both trays cook evenly.

At (approximately) the 10-minute mark, remove the cookie sheets from the oven and let your cookies cool on a rack. They’ll still be a bit gooey, but don’t overcook them or they’ll turn to rocks. Gooey is good. Gooey means they’ll firm up to the perfect texture.


*Making the co-co-coconut almond butter:

Have you heard? Almond butter is the single easiest freaking thing on planet earth to make. It is the pet cat of foods—it requires minimal effort and doesn’t need any attention paid to it.

makes one lovely mason jar-full

3 c roasted, unsalted almonds

1 heaping tbsp cocoa powder (more if you love chocolate)

1 tbsp coconut oil

Put all the ingredients in a food processor and process on high for 20 minutes, scraping the sides intermittently if you need to. That’s it. The end result is a luscious, creamy heaven-sauce that tastes amazing on waffles, in yogurt, and in smoothies.

Enjoy these amazing (and healthy!) cookies this week!

—DellaBites