Melissa Coleman's Blog, page 4
November 24, 2020
A Doable and Delicious Almond Apple Pie
There are two types of pie makers—people who make pie and people who don’t. There’s good reason to skip pie-making altogether, as it comes with a whole lot of issues—like shrinking pie crust and uncooked filling and soupy filling and overcooked crust and mushy filling and soggy-bottom-crust-syndrome and no insurance that your hard work will be worth it. I made this pie for the people who don’t make pie (even though you didn’t ask). I also made this Doable and Delicious Almond Apple Pie for the people who need a little extra insurance, like me. My dad works in insurance and my mom worked in insurance. I guess it wore off on me.
By calling this pie doable, you might think I compromised on delicious. Doable sounds utilitarian and bland, not delicious and notable. But 15 pounds of apples later and a lot of testing, I can assure you this Almond Apple Pie is both doable and delicious, built with a simple oil pie crust, one that holds its shape and rolls out easy, with a filling that’s cooked through and set by the time the crumble is sufficiently browned. It’s a pie that’s best made in advance, because when have you ever needed a pie in a hurry? And if there is a time, maybe just buy it? Stick with me; I’ll break down the variables that make pie-making tricky and turn it into doable.
Oil Pie Crust
My friend Sarah brought an apple pie over a couple years ago. It was so memorable, Kev and I still talk about it. The crust was unlike anything I’d ever had. It was flaky and tender, sturdy and flavorful, but it didn’t have the hallmark traits of an all-butter crust, my favorite type of crust. After a couple of failed attempts at a doable butter crust for this pie, I sent an SOS to Sarah. She delivered her grandma’s oil pie crust recipe. (Thank you, Sarah!) If you’ve never had an oil pie crust, you’re in for a treat made from flour, oil, milk, salt, and the smidge of sugar that I added. The dough feels a whole lot like playdoh and rolls out between two sheets of parchment paper, no extra flour needed. After transferring it to your pie tin, it might crack a little. That’s to be expected. A little bitta water on your forefinger will press that crust back to smooth.
To ensure no soggy bottomed pie crusts, we’re going to par-bake and blind bake this crust. Par-bake means to partially bake and blind bake means to bake the crust without a filling. One of the best parts about this crust—it doesn’t shrink much. Some, but not much. I’ve baked it with and without pie weights, but prefer weights for added insurance. This helps to keep the pie right where it is and not shrink back while baking.
Apple Pie Filling
Not all apples are created equal. Under heat and sugar, some will mush to applesauce, which is great for applesauce. But for apple pie, we’re looking for a sturdy apple that will hold its shape and offer a toothsome texture with each bite. For those reasons, I prefer Honeycrisp apples. They are naturally a touch sweet, so less sugar is needed to get them tasty, and they stay sturdy after a bake. They aren’t crazy juicy either, which helps to combat an overly soupy filling. And, if you have any leftover, they’re just as good eaten on their own.
Now, how do you ensure the apples are cooked to perfection? You cook them first. At least that’s what I do. While the crust bakes and firms up on the bottom, cook the apples on the stovetop. This allows you to check for doneness, sweetness, and consistency before tossing them into the pie and hoping for the best. (Gimmie all the extra insurance.) So if the apples aren’t sweet enough (because we’re working with nature here), you can toss in a little extra sugar. If they’re extra juicy, you can scale back on the water or add more flour. And if they’re extra firm, you can cook them a touch longer.
When cutting apples, cut them thick enough that you can’t see light through them, but thin enough that a fork will break through during dessert, about 3/16″ thick, which is less than 1/4″ thick.
The Crumble on Top
The crumble on top is a real highlight to this pie, but it serves another purpose too, taking the place of needing a double crust. A double crust, as opposed to a single crust, lines both the bottom of the pie tin and the top of the filling. This method creates steam to cook the fruit filling without drying it out. While necessary, adding that top crust can also be a big hang-up when making pie. So I stole the crumble from this Tart Cherry Pie to use as the lid to our Almond Apple Pie. It also adds some necessary texture. (Note: We’re cooking the apples first, but only partially, much like the par-baked crust. They’ll finish in the oven and need a way to steam, a very delicious way to steam. It had to be a crumble.)
Easy as pie? I hope so. May this Almond Apple Pie be doable and delicious; may it be your gateway drug into the wonderful world of pie making; and may it save you on a day when you need extra pie insurance. Amen.
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Almond Apple Pie
Prep Time: 30 min. Cook Time: 35 min. Total Time: 1 hour 5 minutes 
Yield: 9" pie 
Print Recipe 
Pin Recipe
Description
This Doable and Delicious Almond Apple Pie has built-in insurance with a trusty oil crust, an almond apple filling partially cooked on the stovetop, and a crumble topping for extra flavor and texture. This pie can be made in tiny chunks of time or in one fell swoop, but it’s best made in advance—the day before or the morning of.
Ingredients
Oil Pie Crust
1 1/2 c. all-purpose unbleached flour
1 tsp. pure cane sugar
1/2 tsp. kosher salt
1/4 c. + 2 tbsp. neutral-tasting oil (like grapeseed)
3 tbsp. whole milk, plus more as needed
Apple Filling
7 c. sliced Honeycrisp Apples, 3/16″ thick (about 10 medium apples)
1/4 c. all-purpose unbleached flour
1/4 c. pure cane sugar
1/4 c. brown sugar, lightly packed
1 tsp. ground cinnamon
pinch of kosher salt
2–4 tbsp. water
1 tbsp. unsalted butter
1 tsp. almond extract
Crumble
5 tbsp. unsalted butter, melted
1/8 tsp. almond extract
1 c. all-purpose unbleached flour
1/4 c. pure cane sugar
1/4 c. brown sugar, lightly packed
pinch of kosher salt
Instructions
Make the crust. Either just before baking the pie or up to a day in advance, make the crust. Preheat oven to 375°F. In a large bowl, add the flour, sugar, and salt. Using a large fork, whisk together. Add in the oil and whisk together with the fork until mostly incorporated. Add the milk to bring everything together, using your hands to bring it into a flat ball. The dough will feel a bit like playdoh, neither crumbly or sticky. If the dough is crumbly, add a touch more milk, about 1 teaspoon at a time until it just comes together. If the dough is too wet, add a touch more flour until it just comes together. (Watch this video for guidance.)
Between two pieces of parchment paper or wax paper, roll out the dough, first lightly wetting the counter to hold the paper in place. Rotate the paper every so often for even crust thickness. Roll until the dough is about 1″ wider than your 9″ pie tin. (See picture above.) Remove the top sheet of paper and carefully place the crust in the pie tin and center within. Now remove the top sheet carefully. Don’t worry if some tearing occurs. We’ll fix that. Press the dough into the bottom corners of the tin. Add a little water to a bowl and use to wet your finger to repair any tears or gaps in the crust. Use the back of your nail to smooth over. Trim the edges of the pie using kitchen shears or a paring knife. Using that same large fork, press the prongs into the edge of the pie to create a pattern. Place the pie tin on a baking sheet. Before baking, lightly prick the bottoms and sides of the crust to keep from puffing while baking. For added no-shrink insurance, line the pie with the leftover piece of parchment paper and fill with pie weights or dried beans. Bake the pie for 15 minutes, removing the pie weights after 10 minutes. Meanwhile, make the filling.
Make the filling. Peel 8-10 apples first. Then cut hunks of the apple off to remove the core. Cut the hunks into 3/16″ thick slices. Measure and toss into a large skillet. Add the flour, sugars, cinnamon, salt, and 2 tablespoons of the water. Stir to coat. Turn heat to medium-low. Cover and cook for about 10 minutes, stirring occasionally. If the apples stick, add an additional tablespoon of water, but do so sparingly, or lower the heat. The apples are ready when they have soften to a bend and the sauce has thickened to coat. Remove from heat and stir in the butter and almond extract. Taste, adjusting flavor if needed. Set aside.
Make the crumble. Melt the butter. Once melted remove from heat, add in the almond extract. Meanwhile, in a medium bowl, stir together the remaining crumble ingredients with a fork. Pour in the melted butter mixture and mix together with a fork until a crumble forms.
Assemble the pie. Pour the apples into the pre-cooked pie crust spreading out to an even layer. With your hands, crumble the crumble on top. Making sure the pie tin is still on the baking sheet, place back in the oven and cook for 20-22 minutes. The crumble will golden, and you may see some slight bubbling of the apples around the edges. If the crumble is browning too quickly, cover with foil to slow browning. Remove from oven and allow to cool completely. Once cooled, lightly cover with foil. This will allow the crumble to soften a bit before serving and the apples to continue softening. This pie is best made in advance—the day before or the morning of.
Notes
For additional guidance, read the blog post and use the pictures as guidance.
The oil pie crust recipe is lightly adapted from my friend Sarah’s grandma.
Did you make this recipe?
Tag @thefauxmartha on Instagram and hashtag it #thefauxmartha
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The post A Doable and Delicious Almond Apple Pie appeared first on The Faux Martha.
November 16, 2020
Browned Butter Pumpkin Muffins
The beauty of pressing publish on a creative endeavor before getting interru… “Mom!” “Hey, Mel.” “Muh, muh,” says the littlest one, which we’re pretty sure is her effort at saying “more” not “mom.” …Is such a luxury these days. As is the ability to archive the perseverating thoughts that come with chasing down an idea, even an idea as simple as a recipe for Browned Butter Pumpkin Muffins.
Developing a recipe, designing a room, writing a post—they all fall into the creative side of my brain, the only semi-functioning side, and take hostage until completed. But the hostage situation is a bit unique right now with everyone working and schooling and daycaring from home, releasing me every 10-30 minutes. Because Linnie woke up early from her nap and Hallie’s computer won’t start and it’s lunchtime and Linnie needs a bottle and the fridge is empty again and the batteries just died in my keyboard and the internet isn’t working and the jammies are all dirty and oh my gosh, it’s dinnertime again. Not dinnertime!
Now where was I? Pumpkin Muffins? Writing a post? I can’t remember where I was going with that thought… Backspace, backspace, backspace. And the next thing you know, I’m retesting the almost-published Browned Butter Pumpkin Muffins, just after hobbling together a dinner. Again. “I think it could use a little less liquid.” And, “Let’s test these at 350°, 375°, and 400°,” I said as if I had plenty of time.
Finishing a thought. Uninterrupted time to test a recipe. Pressing publish. Ahhhh, those are luxuries these days. These days, I keep reminding myself, that are just a season, maybe the strangest, longest season of them all thanks to COVID. It’s also the season of pumpkin, so somehow Browned Butter Pumpkin Muffins had to squeeze their way in.
And they did after my friend texted me a couple of weeks ago for a pumpkin muffin recipe. I didn’t have one, but I told her to turn this pumpkin bread into muffins, as if I knew what I was talking about. Well Jenn, I owe you a cup of flour and an apology. That recipe didn’t turn into great muffins, at least not the kind of muffins I prefer. A slightly weighty muffin with a tight crumb. You know, the kind of muffin with a crumble and a mountain top. Filled with flavor and just enough sweetness. The kind that’s best made the night before because everyone does better with an overnight rest.
That’s the kind of Browned Butter Pumpkin Muffins we ended up with after 50 million tries and too many backspaces and lots of little interruptions. I’m pressing publish before Linnie wakes up or I change my mind… Talk soon!
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Browned Butter Pumpkin Muffins
Prep Time: 10 min. Cook Time: 18 min. Total Time: 28 minutes Yield: 7 muffins Print Recipe Pin Recipe
Description
These Browned Butter Pumpkin Muffins are best when made the night before and stored overnight in an airtight container. The overnight rest yields a slightly weighty moist muffin with a tight crumb. And the extra full muffin tins yield a lovely muffin top. Note: This small-ish batch easily doubles or triples to your liking.
Ingredients
Brown Sugar Crumble
2 tbsp. unbleached all-purpose flour
1 tbsp. unsalted butter
1 tbsp. packed brown sugar
1/4 tsp. ground cinnamon
pinch of kosher salt
Muffin
3 tbsp. unsalted butter
1/2 c. unbleached all-purpose flour
1/2 c. whole wheat pastry flour
1 tsp. aluminum-free baking powder
3/4 tsp. ground cinnamon
1/2 tsp. kosher salt
1/4 tsp. baking soda
1/4 tsp. ground ginger
1/4. tsp. freshly ground nutmeg
1/8 tsp. cloves
1/2 c. pure cane sugar
2 tbsp. packed brown sugar
1/2 c. pumpkin purée (see notes)
1 large egg, room temperature
2 tbsp. plain whole milk yogurt
1 tsp. pure vanilla extract
sprinkle of pepita seeds (optional)
Instructions
Make the brown sugar crumble. Add all the ingredients into a bowl and set aside for now. No need to get our hands messy just yet.
Make the muffins. Preheat the oven to 400°F. In a small saucepan, melt butter over medium-low heat until melted and golden brown, swirling occasionally to keep from burning. Remove from heat and allow to cool. Meanwhile, in a large bowl, whisk together the flours, baking powder, cinnamon, salt, baking soda, ginger, nutmeg, and cloves.
Into the semi-cooled butter, whisk in the sugars to help quickly cool the butter. Next whisk in the pumpkin purée, egg, yogurt, and extract until evenly combined. (See for additional guidance on pumpkin purée thickness.)
Pour the pumpkin mixture into the flour mixture and stir together until just combined, no more. Line a muffin tin with liners and evenly divide the batter amongst the 7 liners. In order to create a muffin top, they will be quite full. Mix together the crumble between your fingers and evenly sprinkle over the muffins. Then, sprinkle several pepitas over each muffin if desired.
Bake for about 18 minutes or until the center springs back with a gentle tap or until a toothpick comes out clean. Allow to cool in the pan for a couple minutes before finishing cooling on a cooling rack. Once cooled, store in a covered container overnight. By morning, the crispy-out-of-the-oven top will have softened to perfection.
Notes
Not all pumpkin purées are created equal. Freshly puréed pumpkin tends to be wetter compared to the canned variety, though the canned varieties can also vary quite. This recipe was tested with fresh pumpkin. See above picture for pumpkin consistency. If your pumpkin is not as wet and quite thick, you may need to add an extra tablespoon of milk or yogurt to the recipe.
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If you like these Browned Butter Pumpkin Muffins, you might also like:
Pumpkin Scones
Baked Pumpkin Donuts
Swig Pumpkin Cookies
Maple Pumpkin Latte Syrup
Maple Pumpkin Pie
The post Browned Butter Pumpkin Muffins appeared first on The Faux Martha.
November 3, 2020
Creamy Dairy-Free Butternut Pasta
I never know where to begin these days with a blog post. I’m still digging out of the hole from taking time off, sacred time, to welcome Linnie into the family, which has left a lot of little piles everywhere, both the literal and figurative kind. (Thus, I’ve titled this stage of life: Little Piles Everywhere. If only it were snow.) Today I’m picking up a pile from April, when I found out my cookbook, The Minimalist Kitchen, had finally been reprinted after selling out a year prior (!!!). And then I’ll tell you about this Creamy Dairy-Free Butternut Pasta recipe, an adaptation from the book.
First, here’s the short story of how my book was on shelves for less than a year before selling out, which is something to typically celebrate, something I never thought I’d celebrate. (In fact, I was making a backup plan to wallpaper all the leftover pages of the book to a wall in our house.) But during that time, my publisher was acquired and later shuttered, leaving the prospect of a reprint flimsy at best. There were lots of emails and cross-eyed contract reading and trying to advocate for my book, while simultaneously waving a leftover triangle of white felt from a craft project with Hal and packing up my hard work and hopes. It was a difficult string of months that turned into a year.
Grey hairs were acquired and lots of other things happened, but let’s press fast-forward for everyone’s sake. Behold; a miracle. The books once published by my former publisher are now being managed by another company, which means The Minimalist Kitchen is back on shelves. I can’t tell you how happy I am to say that. This book has a little more life to live, and I hope it lives in your home, dog-eared and dirtied up.
Now about this Creamy Dairy-Free Butternut Pasta. It’s a riff off of the Butternut Pasta from page 98 of the book—a creamy, squashy pasta sauce finished off with heavy cream, an ingredient I like to use just a little of in a lot of recipes. It quickly thickens a sauce without weighing it down or needing an extra step, like a roux or a slurry, to come together. The natural sweetness also helps to neutralize and complement any acids, especially in tomato-based sauces. However, heavy cream doesn’t sit so nicely in all bodies, like Kev’s. So when Beth emailed asking for an easy substitution for heavy cream in several of the dinner recipes, I did a little experimenting.
Behold. A simple solution that sticks within the framework of The Minimalist Kitchen without requiring a special ingredient from the store. And best of all, it’s sitting in your pantry. Grab those cashews, the regular roasty, salted variety that you snack on or use to top the Takeout Cashew Chicken from page 111. This substitution is nearly, if not, indistinguishable. The natural sweetness of the cashews yields an oh-so-similar creamy lush texture after a quick whirl through the blender. No one at the table noticed.
Dairy-Free Substitute for Heavy Cream
In place of the heavy cream, steal another liquid from the recipe, adding the same amount of heavy cream called for + a little more than half of that amount of cashews. In a high-powered blender, blend on high until smooth, about 30 seconds. Then add to the recipe. For example, the Butternut Pasta recipe calls for 1/4 cup of heavy cream. The recipe also calls for stock, so I’m going to use 1/4 cup of stock as my liquid + a little more than half of a 1/4 cup of cashews (so 2 heaping tablespoons), and blend it at the same time the sauce takes a final whirl through the blender in the original instructions. This dairy-free substitution also works for the Quick Vodka Sauce on page 95. For the liquid on this one, grab some of that starchy pasta water or stock from the fridge. Blend as directed in the recipe. For the Creamy Chicken Noodle Soup recipe on page 151, grab some stock from the recipe and blend the cashews until smooth, then stir into the soup. (Note: since this is such a small amount, as you’re not blending an entire pot of soup, you may need to steal a little extra broth from the soup to allow the mixture to sit on top of the blender blades and blend smoothly.)
On this election day, may there be enough space at the table for heavy cream coated pasta and Creamy Dairy-Free Butternut Pasta too. And thank you for the fat that tempers the acids and the salt that makes everything taste better because gosh we need it. Amen.
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margin: 0; } }
/*Video Toggle button */
button[name="tasty-recipes-video-toggle"] {
margin: 0;
padding: 0;
width: 86px;
height: 30px;
border-radius: 2px;
border: #979599;
display: inline-block;
line-height: 20px;
vertical-align: middle;
text-align: center;
font-size: 14px;
background: #979599; }
button[name="tasty-recipes-video-toggle"] span {
padding: 0 4px;
pointer-events: none; }
button[name="tasty-recipes-video-toggle"][aria-checked="false"] :last-child,
button[name="tasty-recipes-video-toggle"][aria-checked="true"] :first-child {
background: #fff;
color: #979599;
border-radius: 2px;
padding: 2px 4px; }
button[name="tasty-recipes-video-toggle"][aria-checked="false"] :first-child,
button[name="tasty-recipes-video-toggle"][aria-checked="true"] :last-child {
color: #fff; }
label[for="tasty-recipes-video-toggle"] {
text-transform: uppercase;
font-size: 0.6rem;
padding-right: 8px;
color: #979599;
line-height: 30px;
user-select: none;
vertical-align: middle;
-moz-user-select: none;
-ms-user-select: none;
-webkit-user-select: none;
-o-user-select: none; }
.tasty-recipe-responsive-iframe-container {
margin: 10px 0; }
.tasty-recipes-print-button {
background-color: #666677;
display: inline-block;
padding-left: 1em;
padding-right: 1em;
padding-top: 0.5em;
padding-bottom: 0.5em;
text-decoration: none; }
a.tasty-recipes-print-button {
color: #fff; }
a.tasty-recipes-print-button:hover {
color: #fff; }
.tasty-recipes-equipment {
display: flex;
flex-wrap: wrap;
justify-content: space-evenly; }
.tasty-recipes-equipment > h3 {
flex: 0 0 100%; }
.tasty-recipes-equipment .tasty-link-card {
flex: 0 0 50%;
padding: 1.5rem 1rem;
text-align: center; }
@media screen and (min-width: 500px) {
.tasty-recipes-equipment .tasty-link-card {
flex: 0 0 33%; } }
.tasty-recipes-equipment .tasty-link-card p {
font-weight: bold;
font-size: 1em;
margin-bottom: 0; }
.tasty-recipes-equipment .tasty-link-card p a {
color: initial; }
.tasty-recipes-equipment .tasty-link-card span {
font-size: 0.9em; }
.tasty-recipes-rating.tasty-recipes-clip-10 {
-webkit-clip-path: polygon(0 0, 10% 0%, 10% 100%, 0% 100%);
clip-path: polygon(0 0, 10% 0%, 10% 100%, 0% 100%); }
.tasty-recipes-rating.tasty-recipes-clip-20 {
-webkit-clip-path: polygon(0 0, 20% 0%, 20% 100%, 0% 100%);
clip-path: polygon(0 0, 20% 0%, 20% 100%, 0% 100%); }
.tasty-recipes-rating.tasty-recipes-clip-30 {
-webkit-clip-path: polygon(0 0, 30% 0%, 30% 100%, 0% 100%);
clip-path: polygon(0 0, 30% 0%, 30% 100%, 0% 100%); }
.tasty-recipes-rating.tasty-recipes-clip-40 {
-webkit-clip-path: polygon(0 0, 40% 0%, 40% 100%, 0% 100%);
clip-path: polygon(0 0, 40% 0%, 40% 100%, 0% 100%); }
.tasty-recipes-rating.tasty-recipes-clip-50 {
-webkit-clip-path: polygon(0 0, 50% 0%, 50% 100%, 0% 100%);
clip-path: polygon(0 0, 50% 0%, 50% 100%, 0% 100%); }
.tasty-recipes-rating.tasty-recipes-clip-60 {
-webkit-clip-path: polygon(0 0, 60% 0%, 60% 100%, 0% 100%);
clip-path: polygon(0 0, 60% 0%, 60% 100%, 0% 100%); }
.tasty-recipes-rating.tasty-recipes-clip-70 {
-webkit-clip-path: polygon(0 0, 70% 0%, 70% 100%, 0% 100%);
clip-path: polygon(0 0, 70% 0%, 70% 100%, 0% 100%); }
.tasty-recipes-rating.tasty-recipes-clip-80 {
-webkit-clip-path: polygon(0 0, 80% 0%, 80% 100%, 0% 100%);
clip-path: polygon(0 0, 80% 0%, 80% 100%, 0% 100%); }
.tasty-recipes-rating.tasty-recipes-clip-90 {
-webkit-clip-path: polygon(0 0, 90% 0%, 90% 100%, 0% 100%);
clip-path: polygon(0 0, 90% 0%, 90% 100%, 0% 100%); }
.tasty-recipes-nutrition ul {
list-style-type: none;
margin: 0;
padding: 0; }
.tasty-recipes-nutrition ul:after {
display: block;
content: ' ';
clear: both; }
.tasty-recipes-nutrition li {
float: left;
margin-right: 1em; }
.tasty-recipes-plug {
text-align: center;
margin-bottom: 1em;
display: flex;
align-items: center;
justify-content: center; }
.tasty-recipes-plug a {
text-decoration: none;
box-shadow: none; }
.tasty-recipes-plug a img {
width: 150px;
height: auto;
margin: 5px 0 0 8px;
display: inline-block; }
@media print {
.tasty-recipes-no-print,
.tasty-recipes-no-print * {
display: none !important; } }
/* Bold recipe card styles. */
.tasty-recipes {
border: 5px solid #666677;
margin-top: 6em;
margin-bottom: 4em;
}
.tasty-recipes.tasty-recipes-has-plug {
margin-bottom: 1em;
}
.tasty-recipes-plug {
margin-bottom: 4em;
}
.tasty-recipes-print-button {
display: none;
}
.tasty-recipes-image-shim {
height: 69.5px;
clear: both;
}
.tasty-recipes-entry-header {
background-color: #666677;
color: #fff;
text-align: center;
padding-top: 35px;
padding-bottom: 1.5em;
padding-left: 2.5em;
padding-right: 2.5em;
}
.tasty-recipes-entry-header.tasty-recipes-has-image {
padding-top: 0px;
}
.tasty-recipes-entry-header .tasty-recipes-image {
float: none;
text-align: center;
transform: translateY(-115px);
margin-bottom: 1em; /* Decide if we need this */
}
.tasty-recipes-entry-header .tasty-recipes-image img {
-webkit-border-radius: 50%;
-moz-border-radius: 50%;
border-radius: 50%;
border: 5px solid #666677;
height: 150px;
width: 150px;
display: inline-block;
object-fit: cover;
}
.tasty-recipes-entry-header h2 {
font-size: 2em;
font-weight: 400;
text-transform: lowercase;
margin-bottom: 0;
text-align: center;
color: #fff;
margin-top: 0;
padding-top: 0;
padding-bottom: 0;
}
.tasty-recipes-has-image .tasty-recipes-entry-header h2 {
margin-top: -115px;
}
.tasty-recipes-entry-header hr {
border: 1px solid #b7bbc6;
background-color: #b7bbc6;
margin-bottom: 1em;
margin-top: 1em;
}
.tasty-recipes-entry-header div.tasty-recipes-rating {
text-decoration: none;
border: none;
}
.tasty-recipes-entry-header .tasty-recipes-rating:hover {
text-decoration: none;
}
.tasty-recipes-entry-header div.tasty-recipes-rating {
font-size: 1.375em;
display: block;
}
.tasty-recipes-entry-header .tasty-recipes-rating p {
margin-bottom: 0;
}
.tasty-recipes-entry-header span.tasty-recipes-rating {
margin-left: 0.25em;
margin-right: 0.25em;
color: #fff;
}
.tasty-recipes-entry-header .rating-label {
font-style: italic;
color: #b7bbc6;
font-size: 0.6875em;
display: block;
}
.tasty-recipes-entry-header .tasty-recipes-details {
margin-top: 1em;
}
.tasty-recipes-entry-header .tasty-recipes-details ul {
list-style-type: none;
margin: 0;
}
.tasty-recipes-entry-header .tasty-recipes-details ul li {
display: inline-block;
margin-left: 0.5em;
margin-right: 0.5em;
font-size: 1em;
line-height: 2.5em;
color: #fff;
}
@media only screen and (max-width: 520px) {
.tasty-recipes-entry-header .tasty-recipes-details .detail-icon {
height: 0.8em;
margin-top: 0.4em;
}
.tasty-recipes-entry-header .tasty-recipes-details ul li {
font-size: 0.875em;
line-height: 1.75em;
}
}
@media only screen and (min-width: 520px) {
.tasty-recipes-entry-header .tasty-recipes-details .detail-icon {
height: 1em;
margin-top: 0.6em;
}
.tasty-recipes-entry-header .tasty-recipes-details ul li {
font-size: 1em;
line-height: 2.5em;
}
}
.tasty-recipes-entry-header .tasty-recipes-details .tasty-recipes-label {
font-style: italic;
color: #b7bbc6;
margin-right: 0.125em;
}
.tasty-recipes-entry-header .tasty-recipes-details .detail-icon {
vertical-align: top;
margin-right: 0.2em;
display: inline-block;
color: #FFF;
}
.tasty-recipes-entry-header .tasty-recipes-details .author a {
color: inherit;
text-decoration: underline;
}
.tasty-recipes-entry-content {
padding-top: 1.25em;
}
.tasty-recipes-entry-content .tasty-recipes-buttons {
margin-bottom: 1.25em;
margin-left: 1.25em;
margin-right: 1.25em;
}
.tasty-recipes-entry-content .tasty-recipes-buttons:after {
content: ' ';
display: block;
clear: both;
}
.tasty-recipes-entry-content .tasty-recipes-button-wrap {
width: 50%;
display: inline-block;
float: left;
box-sizing: border-box;
}
.tasty-recipes-entry-content .tasty-recipes-buttons a {
text-transform: uppercase;
text-align: center;
display: block;
color: #fff;
background-color: #666677;
font-size: 1em;
line-height: 1.375em;
padding-top: 1em;
padding-bottom: 1em;
font-weight: bold;
margin-top: 0;
border: none;
border-radius: 0;
text-decoration: none;
}
.tasty-recipes-entry-content a img {
box-shadow: none;
-webkit-box-shadow: none;
}
.tasty-recipes-entry-content .tasty-recipes-buttons a:hover {
background-color: #979599;
text-decoration: none;
}
.tasty-recipes-entry-content .tasty-recipes-buttons img {
vertical-align: top;
}
.tasty-recipes-entry-content .tasty-recipes-buttons .svg-print,
.tasty-recipes-entry-content .tasty-recipes-buttons .svg-pinterest {
height: 1.25em;
margin-right: 0.375em;
margin-bottom: 0;
background: none;
display: inline-block;
vertical-align: middle;
}
@media only screen and (min-width: 520px) {
.tasty-recipes-entry-content .tasty-recipes-button-wrap:first-child {
padding-right: 0.625em;
}
.tasty-recipes-entry-content .tasty-recipes-button-wrap:last-child {
padding-left: 0.625em;
}
}
@media only screen and (max-width: 520px) {
.tasty-recipes-entry-content .tasty-recipes-button-wrap {
width: 100%;
}
.tasty-recipes-entry-content .tasty-recipes-button-wrap:nth-child(2) {
padding-top: 1em;
}
}
.tasty-recipes-entry-content h3 {
text-transform: uppercase;
font-size: 0.75em;
color: #979599;
margin-bottom: 1.5em;
}
.tasty-recipes-entry-content h4 {
font-size: 1em;
padding-top: 0;
margin-bottom: 1.5em;
margin-top: 1.5em;
}
.tasty-recipes-entry-content hr {
background-color: #eae9eb;
border: 1px solid #eae9eb;
margin-top: 1em;
margin-bottom: 1em;
}
.tasty-recipes-entry-content .tasty-recipes-description,
.tasty-recipes-entry-content .tasty-recipes-ingredients,
.tasty-recipes-entry-content .tasty-recipes-instructions,
.tasty-recipes-entry-content .tasty-recipes-keywords {
padding-left: 1.25em;
padding-right: 1.25em;
}
.tasty-recipes-entry-content .tasty-recipes-description p {
margin-bottom: 1em;
}
.tasty-recipes-entry-content .tasty-recipes-ingredients ul,
.tasty-recipes-entry-content .tasty-recipes-instructions ul {
list-style-type: none;
margin-left: 0;
margin-bottom: 1.5em;
padding: 0;
}
.tasty-recipes-entry-content .tasty-recipes-ingredients ul li,
.tasty-recipes-entry-content .tasty-recipes-instructions ul li {
margin-bottom: 0.625em;
list-style-type: none;
position: relative;
margin-left: 1.5em;
line-height: 1.46;
}
.tasty-recipes-entry-content .tasty-recipes-ingredients ul li:before,
.tasty-recipes-entry-content .tasty-recipes-instructions ul li:before {
background-color: #666677;
-webkit-border-radius: 50%;
-moz-border-radius: 50%;
border-radius: 50%;
height: 0.5em;
width: 0.5em;
display: block;
content: ' ';
left: -1.25em;
top: 0.375em;
position: absolute;
}
.tasty-recipes-entry-content .tasty-recipes-ingredients ol,
.tasty-recipes-entry-content .tasty-recipes-instructions ol {
counter-reset: li;
margin-left: 0;
padding: 0;
}
.tasty-recipes-entry-content .tasty-recipes-ingredients ol > li,
.tasty-recipes-entry-content .tasty-recipes-instructions ol > li {
list-style-type: none;
position: relative;
margin-bottom: 1em;
margin-left: 1.5em;
line-height: 1.46;
}
.tasty-recipes-entry-content .tasty-recipes-ingredients ol > li:before,
.tasty-recipes-entry-content .tasty-recipes-instructions ol > li:before {
content: counter(li);
counter-increment: li;
position: absolute;
background-color: #666677;
-webkit-border-radius: 50%;
-moz-border-radius: 50%;
border-radius: 50%;
height: 1.45em;
width: 1.45em;
color: #fff;
left: -1.25em;
transform: translateX(-50%);
line-height: 1.5em;
font-size: 0.6875em;
text-align: center;
top: 0.1875em;
}
.tasty-recipes-entry-content .tasty-recipes-ingredients li li,
.tasty-recipes-entry-content .tasty-recipes-instructions li li {
margin-top: 0.625em;
}
.tasty-recipes-entry-content .tasty-recipes-ingredients li ul,
.tasty-recipes-entry-content .tasty-recipes-ingredients li ol,
.tasty-recipes-entry-content .tasty-recipes-instructions li ul,
.tasty-recipes-entry-content .tasty-recipes-instructions li ol {
margin-bottom: 0;
}
.tasty-recipes-entry-content .tasty-recipes-equipment {
padding-left: 1.25em;
padding-right: 1.25em;
}
.tasty-recipes-entry-content .tasty-recipe-video-embed ~ .tasty-recipes-equipment {
padding-top: 1em;
}
.tasty-recipes-entry-content .tasty-recipes-notes {
padding: 1.25em;
background-color: #edf0f2;
}
.tasty-recipes-entry-content .tasty-recipes-notes ol {
counter-reset: li;
margin-left: 0;
padding: 0;
}
.tasty-recipes-entry-content .tasty-recipes-notes ul {
margin-left: 0;
padding: 0;
}
.tasty-recipes-entry-content .tasty-recipes-notes p,
.tasty-recipes-entry-content .tasty-recipes-notes ul,
.tasty-recipes-entry-content .tasty-recipes-notes ol {
background-color: #fff;
padding-left: 1.5625em;
padding-right: 1.5625em;
padding-top: 1.25em;
padding-bottom: 1.25em;
margin-bottom: 1.5em;
position: relative;
-webkit-clip-path: polygon(20px 0, 100% 0, 100% 100%, 0 100%, 0 20px);
clip-path: polygon(20px 0, 100% 0, 100% 100%, 0 100%, 0 20px);
}
@media only screen and (min-width: 520px) {
.tasty-recipes-entry-content .tasty-recipes-notes ul,
.tasty-recipes-entry-content .tasty-recipes-notes ol {
margin-left: 2em;
}
.tasty-recipes-entry-content .tasty-recipes-notes p,
.tasty-recipes-entry-content .tasty-recipes-notes ul li,
.tasty-recipes-entry-content .tasty-recipes-notes ol li {
padding-left: 2.5em;
}
.tasty-recipes-entry-content .tasty-recipes-notes ul li,
.tasty-recipes-entry-content .tasty-recipes-notes ol li {
position: relative;
list-style: none;
padding-top: 1em;
margin-left: 0;
margin-bottom: 0;
}
.tasty-recipes-entry-content .tasty-recipes-notes p:before,
.tasty-recipes-entry-content .tasty-recipes-notes ul li:before {
content: 'i';
display: block;
background-color: #666677;
-webkit-border-radius: 50%;
-moz-border-radius: 50%;
border-radius: 50%;
height: 1.3em;
width: 1.3em;
font-size: 0.75em;
line-height: 1.3em;
text-align: center;
color: #fff;
position: absolute;
left: 1.167em;
top: 1.9em;
}
.tasty-recipes-entry-content .tasty-recipes-notes ol > li:before {
content: counter(li);
counter-increment: li;
position: absolute;
background-color: #666677;
-webkit-border-radius: 50%;
-moz-border-radius: 50%;
border-radius: 50%;
height: 1.45em;
width: 1.45em;
color: #fff;
left: 2em;
transform: translateX(-50%);
line-height: 1.5em;
font-size: 0.6875em;
text-align: center;
top: 2em;
}
}
.tasty-recipes-entry-content .tasty-recipes-notes p:last-child {
margin-bottom: 0;
}
.tasty-recipes-entry-content .tasty-recipes-other-details {
background-color: #edf0f2;
padding: 0 1.25em 1.25em;
}
.tasty-recipes-entry-content .tasty-recipes-other-details ul {
color: #666677;
display: flex;
flex-wrap: wrap;
font-size: 0.85rem;
justify-content: center;
list-style: none;
margin-bottom: 0;
}
.tasty-recipes-entry-content .tasty-recipes-other-details ul li {
margin: 0 0.5rem;
list-style: none;
}
.tasty-recipes-entry-content
.tasty-recipes-other-details
ul
li
.tasty-recipes-label {
font-style: italic;
}
.tasty-recipes-entry-content .tasty-recipes-other-details .detail-icon {
color: #666677;
vertical-align: top;
margin-right: 0.2em;
display: inline-block;
}
@media only screen and (max-width: 520px) {
.tasty-recipes-entry-content .tasty-recipes-other-details .detail-icon {
height: 0.8em;
margin-top: 0.4em;
}
.tasty-recipes-entry-content .tasty-recipes-other-details ul li {
font-size: 0.875em;
line-height: 1.75em;
}
}
@media only screen and (min-width: 520px) {
.tasty-recipes-entry-content .tasty-recipes-other-details .detail-icon {
height: 1em;
margin-top: 0.8em;
}
.tasty-recipes-entry-content .tasty-recipes-other-details ul li {
font-size: 1em;
line-height: 2.5em;
}
}
.tasty-recipes-entry-content .tasty-recipes-keywords {
background-color: #edf0f2;
padding-bottom: 1em;
padding-top: 1em;
}
.tasty-recipes-entry-content .tasty-recipes-keywords p {
font-size: 0.7em;
font-style: italic;
color: #979599;
margin-bottom: 0;
}
.tasty-recipes-entry-content .tasty-recipes-keywords p span {
font-weight: bold;
}
.tasty-recipes-nutrifox {
text-align: center;
margin: 0;
}
.nutrifox-label {
background-color: #edf0f2;
}
.tasty-recipes-nutrifox iframe {
width: 100%;
display: block;
margin: 0;
}
.tasty-recipes-entry-content .tasty-recipes-nutrition {
padding: 1.25em;
color: #666677;
}
.tasty-recipes-nutrition .tasty-recipes-label {
font-style: italic;
color: #b7bbc6;
margin-right: 0.125em;
font-weight: 400;
}
.tasty-recipes-nutrition ul {
text-align: center;
}
.tasty-recipes-nutrition li {
float: none;
display: inline-block;
line-height: 2em;
}
.tasty-recipes-entry-footer {
background-color: #666677;
padding-top: 1.5625em;
padding-bottom: 1.25em;
padding-left: 2.5em;
padding-right: 2.5em;
text-align: center;
}
.tasty-recipes-entry-footer .tasty-recipes-footer-content {
display: inline-block;
}
.tasty-recipes-entry-footer img,
.tasty-recipes-entry-footer svg {
width: 65px;
color: #FFF;
}
.tasty-recipes-entry-footer h3 {
color: #b7bbc6;
font-size: 1.25em;
line-height: 2.25em;
margin-top: 0.5em;
margin-bottom: 0.125em;
padding: 0;
line-height: 1em;
}
.tasty-recipes-entry-footer p {
margin-bottom: 0;
color: #fff;
font-size: 0.75em;
}
.tasty-recipes-entry-footer p a {
color: #fff;
text-decoration: underline;
box-shadow: none;
border-bottom: none;
}
.tasty-recipes-entry-footer:after {
content: ' ';
display: block;
clear: both;
}
@media only screen and (max-width: 520px) {
.tasty-recipes-entry-footer h3 {
margin-top: 0.5em;
margin-bottom: 0.5em;
}
.tasty-recipes-entry-footer {
text-align: center;
}
}
@media only screen and (min-width: 520px) {
.tasty-recipes-entry-footer img,
.tasty-recipes-entry-footer svg {
float: left;
}
.tasty-recipes-entry-footer h3,
.tasty-recipes-entry-footer p {
margin-left: 90px;
clear: none;
text-align: left;
}
}
/* Print view styles */
.tasty-recipes-print-view {
font-size: 11px;
background-color: #fff;
}
.tasty-recipes-print-view .tasty-recipes-print-button {
display: inline-block;
}
.tasty-recipes-print {
padding: 0;
font-size: 11px;
}
.tasty-recipes-print-view .tasty-recipes {
margin-top: 1em;
}
.tasty-recipes-print .tasty-recipes-entry-header {
background-color: inherit;
color: inherit;
padding-bottom: 0;
padding-left: 1em;
padding-right: 1em;
padding-top: 1em;
}
.tasty-recipes-print .tasty-recipes-entry-header .tasty-recipes-image {
float: right;
transform: none;
}
.tasty-recipes-print.tasty-recipes-has-image .tasty-recipes-entry-header h2 {
margin-top: 0;
}
.tasty-recipes-print .tasty-recipes-entry-header h2 {
color: inherit;
margin-bottom: 0.5em;
}
.tasty-recipes-print .tasty-recipes-entry-header hr {
display: none;
}
.tasty-recipes-print .tasty-recipes-entry-header span.tasty-recipes-rating {
color: #000;
}
.tasty-recipes-print .tasty-recipes-entry-header .tasty-recipes-details ul {
padding: 0;
clear: none;
}
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Creamy Dairy-Free Butternut Pasta
Total Time: 30 min. Yield: 3 large servings Print Recipe Pin Recipe
Description
This dairy-free recipe is an adaptation of the Butternut Pasta from my book The Minimalist Kitchen using cashews instead of heavy cream. For a quick weeknight prep, make the pureed butternut squash ahead of time. See notes for guidance.
Ingredients
Sauce
2 tsp. olive oil
3/4 c. chopped sweet onion
2 cloves garlic, minced
1 3/4 c. stock, divided
1 1/2 c. pureed butternut squash (see notes)
1 sprig fresh sage
1 tsp. kosher salt
a couple cracks fresh pepper
2 tbsp. heaping roasted cashews
1/4 cup grated parmesan (optional*)
Pasta
3 cups short grain pasta
Optional Garnishes
1 link of Italian sausage (We’ve been loving this plant-based sausage from Field Roast, pictured)
fried sage
crushed red pepper
Instructions
Make the sauce. In a large saute pan over medium heat, add oil and onions once warm. Sauté for 4 minutes or until tender, stirring occasionally. Add in garlic and cook for 30 seconds more. Stir in 1 1/2 cups of the stock, butternut puree, sage, salt, pepper. Simmer on low for 10 minutes to develop flavor, stirring occasionally.
Cook the pasta. Meanwhile, bring a large saucepan filled 2/3 full with water to a boil. Liberally salt water before adding in noodles. Cook pasta according to package instructions until al dente. Drain.
Remove sage sprig from sauce, and pour contents into a high powered blender, adding the remaining 1/4 cup of the stock plus the cashews. Blend on high speed until creamy and smooth. Return sauce to pan over medium heat. Stir in parmesan (optional) and fold in cooked pasta. Cook for a minute more for the pasta to absorb the sauce.
To make the optional garnishes, in a cast-iron skillet over medium-high heat, pan-fry the Italian sausage. If using a plant-based variety, add a glug or two of olive oil to crisp up. The natural fat in animal sausage needs no extra fat for crisping. At the end, toss in a couple sage sprigs, frying in the leftover oil or fat, about 1 minute on each side. Remove from pan. Add pasta to plates and top with crumbled sausage, sage, and a little crushed red pepper for heat.
Notes
Lately, I’ve been using the steaming method to puree squash for efficiency’s sake. Try the method.
*Did you know that aged hard cheeses are low in lactose, which can be hard for many to digest. While heavy cream may bother you, an aged cheese, like parmesan may not. In the aging process, the lactose decreases, much like gluten in sourdough or sugar in kombucha.
Did you make this recipe?
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The post Creamy Dairy-Free Butternut Pasta appeared first on The Faux Martha.
October 20, 2020
School at Home
This is news to no one. School at home is extra hard—for the students and the teachers (and the parents, too). We’re feeling it over here, oscillating from “this really isn’t so bad” to “this might be the absolute worst,” even with an amazing teacher. One thing that’s helped to make online school a little brighter for Hal is creating a designated space to do school, with an adjustable desk just her size, and a fun calendar we made like the one her teacher has. Because we could all use a little pick-me-up right now, I’m excited to team up with Smith System, a K-12 furniture manufacturer, to giveaway 50 sturdy school desks and fun chairs to create a familiar setup like school at home. Oh, and Hal and I made you a fun printable too.
Hal does school in the office, right off the kitchen and the dining room. She’s tucked just enough away to focus and close enough to ask for help (and snacks, so many snacks) when needed. Unlike the end of last school year when she sat at a toddler-sized table against a blank wall, we’ve been working hard to make her space feel more inspiring by hanging old artwork and making some new stuff, like a cool calendar (see below to download), a colorful word-of-the-month (say it with me now: FLEXIBLE), a paper pennant, and an ABCs poster.
(Side note: one thing that’s helping us stay semi-tidy is that school in a box to the right of her desk, given to her by her teacher. At the end of the school day, everything goes back in the box. Her teacher said so.)
The same day I started designing a school calendar for Hallie, she was drawing one up for herself during lunchtime. (The apple falls so close to the tree.) We ended up collaborating on the final version, making a space to chart the weather and how you’re feeling, too. You know, very important 1st grader things.
We made it downloadable for you too, to print and color. And, if you’re extra fancy, laminate for repeated use. (We’re extra fancy.) After cutting out the weather and emotions, place a little sticky tack on the back of each circle for easy day-to-day changing (or hour-by-hour if your kids are like Hal).
Before we get to the giveaway, I wanted to show you this cool chair called an Oodle that lets kids get their wiggles out while learning. That, and I also wanted to send a huge hug your way. I’ll take one right back. This is hard. I hope this desk or that calendar or this wiggly chair make it a tiny ounce brighter.
https://www.thefauxmartha.com/wp-content/uploads/2020/10/IMG_1464.mp4
Giveaway
Smith System is giving away 50 desks and chairs (either their Flavor chair or Oodle) to make virtual school a little less hard. (Thank you!) The first 20 will be donated to The Family Partnership, a nonprofit here in Minneapolis focused on reducing and preventing poverty. Because if online school is hard when you’re well-resourced, imagine how impossible it is without enough.
TO ENTER: Leave a comment below: 0-10, how is virtual school going?
DETAILS: Giveaway is open to US residents. Ends Monday, October 26, 2020 at 10am CST. Winners will be selected at random and notified by email.
The post School at Home appeared first on The Faux Martha.
October 6, 2020
BBQ Pulled Jackfruit Sandwiches
I really wanted to like jackfruit, a fruit that can be purchased in a can and stored in the pantry, that has the texture of meat, that takes on the flavor of just about anything. But every time I tried it, it was too acidic and salty, and I like acidic and salty food. And I couldn’t get past the fact that it’s often used as a stand-in for meaty protein, yet it lacks much protein. Or the fact that it wasn’t filling enough. But, if I’m anything, I’m persistent (when it involves solving a recipe or design problem). “I’m going to try those BBQ Pulled Jackfruit Sandwiches one more time.” “Oh, Mel. No. More. Jackfruit.” Oops, I did it again. And I got it right this time. Kev approves.
We’re in the 1-2 year stretch of life with a new baby, where dinner doesn’t happen unless most of it’s in the pantry or lives a long life in the fridge. This recipe is that. It had to be. And the buns are in the freezer. And if I’m not turning into my grandma, well, I am. Because we bought a deep freezer that’s only full of buns and milk (for the baby), with dreams of being filled with homemade freezer meals. But, due to said baby, we’ve only managed to fill it with milk and buns. Buns from the store. That’s a really long way of telling you, almost everything you need for this recipe is in the pantry. Amen.
The “Meaty” Mixture
Let’s talk about the “meaty” mixture to replace the more traditional slow-cooked pulled pork in a BBQ sandwich like so. The jackfruit, which is quite neutral in flavor, minus the aforementioned brine, looks like meat and pulls apart like meat. Yet it lacks that creamy, lush, meaty quality of meat. So I smashed in chickpeas, that are both creamy in texture and high in plant protein, and the mixture became something worth posting about. The chickpeas also play the leading role in calming the overly briney brine.
The Method
To make, mash and char the jackfruit chickpea mixture on a hot cast iron skillet in a large glug of oil, which adds some necessary fat for flavor and crisping. Then coat it in the brown sugar and spice mixture, and allow it to char up a bit more. To do so, let it be. Continual stirring will prohibit charring. Finish it off by stirring in your favorite BBQ sauce and voila. Is it pulled pork or pulled jackfruit?
Does it even matter? The only thing that really matters—dinner’s ready in under 30 minutes, made mostly from pantry staples and plenty of plants. And all the people said, amen. Even Kev. Who also said, “You can make these again and again.”
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BBQ Pulled Jackfruit Sandwiches
Prep Time: 10 min. Cook Time: 15 min. Total Time: 25 min. Yield: 4 sandwiches Print Recipe Pin Recipe
Description
These BBQ Pulled Jackfruit Sandwiches are made meatless by way of jackfruit and creamy chickpeas, coated in a sugar and spice mixture, cooked until charred, and topped with a quick slaw. Dinner is ready in under 30 minutes and made with pantry staples.
Ingredients
Quick Slaw
2 tbsp. high-quality mayo
1 tbsp. apple cider vinegar
2 tsp. brown sugar, packed
pinch of salt and crack of pepper
2 c. broccoli slaw, loosely packed*
Pulled Jackfruit
4–5 tbsp. olive oil, divided
1 can (14 oz) Organic Young Jackfruit in brine,* drained and rinsed
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp. brown sugar
1 1/2 tsp. paprika
1 tsp. chili powder
1/2 tsp. kosher salt
1/8 tsp. cayenne pepper
1 clove garlic, minced
1/4 c. BBQ sauce
2 tbsp. water
Everything Else
4 buns
thinly slice jalapeños
pickles
Instructions
Make the Quick Slaw. In a bowl, whisk together the mayo, vinegar, brown sugar, and salt and pepper. Stir in the slaw mixture to evenly coat. Set aside. This can be made the day before and stored covered in the fridge. Before serving, taste, adding more salt and pepper as needed.
Make the Pulled Jackfruit. Heat a cast iron skillet over medium-high heat. Add about 2 tablespoons of the oil. Then add in the drained and rinsed jackfruit and chickpeas. Smash to break apart the jackfruit hunks and expose the creamy centers of the chickpeas. Pan fry for about 5 minutes to cook off the extra moisture, stirring occasionally.
Coat with the sugar, spices, salt, and garlic. Allow to char for another 8 minutes or so, adding more oil as needed, about 2 tablespoons. Stir occasionally. (Note: continually stirring prohibits charring. Let it be.) Remove from heat and stir in your favorite BBQ sauce plus a couple of tablespoons of water. (This is my favorite.) Taste and adjust seasonings as needed.
Meanwhile, toast the buns, either in a toaster, on a cast iron surface, or under the broiler. Spray with a bit of oil for flavor.
To serve, divide the pulled jackfruit evenly among the buns. Top with the prepared slaw, jalapenos, and pickles.
Notes
*I typically make everything the long way, shredding my own slaw. But life with a baby has me taking some shortcuts. You can shred your own, using a mix of hardy vegetables like cabbage, carrots, broccoli stems, and this tool. For an extra quick prep, grab freshly cut slaw from the store, adding in any desired extras, like kale or herbs. Speaking of, check out this quick kale slaw that would also be delicious on this sandwich.
**Most canned Jackfruit readily available in stores sit in some sort of brine (a salty acidic, often limey) solution. If you are able to find Jackfruit in water, you may need to add a squeeze of lime (or vinegar) and extra pinch of salt to balance the flavors in this recipe.
Did you make this recipe?
Tag @thefauxmartha on Instagram and hashtag it #thefauxmartha
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If you like these BBQ Pulled Jackfruit Sandwiches, you might also like:
Pantry Friendly Aloo Gobi
Quinoa and Black Bean Taco “Meat”
Walking Bánh Mì
Crispy Kale and Chickpea Bowls
Chipotle Kale Slaw Quesadillas
Cashew Queso
The post BBQ Pulled Jackfruit Sandwiches appeared first on The Faux Martha.
September 29, 2020
A Well Worn Path to a Good Morning
There’s a well worn path from here to there, where the sheets fall down and my feet slip in, to the cozy, tattered slippers that click down the stairs towards the corner of the kitchen, where the coffee beans sit and the coffee maker stands, where the windows welcome the faded morning light in.
DISCLOSURE
This post was created in a long term partnership with OXO, a brand that I’ve had in my home since day one of adulthood. I’m grateful for an ongoing partnership with a company that I buy with my own money.
The pop of the top lets the fresh beans out for a whirl and a twirl through the college-old blades of a grinder and a reminder that it’s time to start the day. One more whirl for a slightly finer grind. Two scoops, level, dump. Now it’s time to press play.
The machine drinks the water, just enough, no more, and it rains over the grinds like a brief Florida pour, in the morning, without burning the beans or your mouth, keeping that fruity floral flavor roasted by our neighbor to the south.
Drip, beep, sip, ahh.
This is the well worn path to a good morning. Good morning.
Thanks for wading through my “poem” and a shaky short video. Can you tell I’ve been reading lots of board books lately? It feels good to create between the bottle feedings and the dishes and the baby naps and online schooling and the messes. Finding a tiny hunk of time to make something is helping me get through these long days, that and coffee, especially coffee made by this OXO Brew 8 Cup Coffee Maker. Let it be known, this machine makes coffee as good as an Aeropress and pour over. (I can’t believe I’m saying it either.) There are a couple important things to highlight about this maker in case you didn’t catch it in my “poem”:
The coffee maker brews in the same way that you’d make a pour over, first wetting the beans, pausing, and then brewing for maximum flavor release.
The machine doesn’t burn the beans or your mouth, which is a common problem of most coffee makers. What do I mean by burn? Think of the taste of toast—burned toast versus just right toast. Heat changes the flavor, and coffee grinds brewed with too hot of water will burn and taste like it too. Note: when brewed at the proper temperature, you should be able to enjoy right away.
I love its ability to make a single cup (I’m the only one that drinks coffee here) or an 8-cup carafe (when family is in town or friends come over). It allows you to do both! The beauty of the stainless steel carafe, too, is that it keeps the coffee warm without continuing to cook it (burn it), like the hot plate on the base of many coffee makers.
To make great coffee: start with the freshest roasted beans you can find. My local favorites are Wonderstate Coffee, Fika Coffee, and Northern Coffeeworks. Then, use the same water you drink throughout the day to make your coffee. Water is the main ingredient. (If you don’t enjoy drinking your tap water, you may not enjoy tap water coffee either.)
Cheers to the simple things, like the well worn path to the coffee machine.
SOURCES: OXO Brew 8-cup Coffee Maker | Slippers | OXO Pop Container
The post A Well Worn Path to a Good Morning appeared first on The Faux Martha.
September 16, 2020
Kev’s Kale Protein Smoothie
Unlike me, Kev can keep 8 plates spinning at the same time. I’m best with one, maybe two. Unlike me, Kev works out in the mornings in order to fall asleep at night. I can fall asleep anytime, no matter my activity level. And unlike me, Kev prefers to drink his breakfast. I like to chew mine and linger with Savannah and Hoda and Craig and Al. But if I could spin more plates or figure out how to wake up early to work out, I think I’d drink my breakfast too, as long as it tasted like Kev’s Kale Protein Smoothie.
Kev’s been making protein smoothies after his morning workouts for years. And anytime you make something on repeat, you become quite good at it, so good everyone tries to steal a slurp or two, even a smoothie with kale, even a smoothie with 38 grams of protein, you know, because muscles. This smoothie is so good he could open up a shop with it. So good, I begged him to write down and let me share it. So good, we go through all the trouble to prep kale at the start of the week to make it.
Let’s talk protein for a second. Most of those 38 grams come from plant proteins, like peas, legumes, seeds, and kale. Plants! And a couple other of those grams come from animal sources, like yogurt and collagen, which you could omit for a 100% plant based smoothie. (PS: If whey protein leaves you feeling bloated and gassy, try a plant protein. I’ve linked to Kev’s favorite below. He’s tried them all.)
https://www.thefauxmartha.com/wp-content/uploads/2020/09/IMG_1158_web.mp4
I’m not one for counting nutrition facts, because numbers make my head spin, but Kev said it’s important you know that in addition to the 38 grams of protein, there are only 13 grams of sugar with the bulk of those grams coming from fruit—the banana and the date—that gets slurped up by your body post-workout. And then he lost me when he started talking about metabolic state and fruit and carbs. In layman’s terms, your body eats up that kind of sugar when you’re in that kind of post-workout state instead of storing it as fat. Just gimme the smoothie already.
Oh, and depending on your hankering or the time of day or the contents of your pantry, you can take this Kale Protein Smoothie the vanilla or chocolate route. You choose. Cheers!
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clip-path: polygon(0 0, 30% 0%, 30% 100%, 0% 100%); }
.tasty-recipes-rating.tasty-recipes-clip-40 {
-webkit-clip-path: polygon(0 0, 40% 0%, 40% 100%, 0% 100%);
clip-path: polygon(0 0, 40% 0%, 40% 100%, 0% 100%); }
.tasty-recipes-rating.tasty-recipes-clip-50 {
-webkit-clip-path: polygon(0 0, 50% 0%, 50% 100%, 0% 100%);
clip-path: polygon(0 0, 50% 0%, 50% 100%, 0% 100%); }
.tasty-recipes-rating.tasty-recipes-clip-60 {
-webkit-clip-path: polygon(0 0, 60% 0%, 60% 100%, 0% 100%);
clip-path: polygon(0 0, 60% 0%, 60% 100%, 0% 100%); }
.tasty-recipes-rating.tasty-recipes-clip-70 {
-webkit-clip-path: polygon(0 0, 70% 0%, 70% 100%, 0% 100%);
clip-path: polygon(0 0, 70% 0%, 70% 100%, 0% 100%); }
.tasty-recipes-rating.tasty-recipes-clip-80 {
-webkit-clip-path: polygon(0 0, 80% 0%, 80% 100%, 0% 100%);
clip-path: polygon(0 0, 80% 0%, 80% 100%, 0% 100%); }
.tasty-recipes-rating.tasty-recipes-clip-90 {
-webkit-clip-path: polygon(0 0, 90% 0%, 90% 100%, 0% 100%);
clip-path: polygon(0 0, 90% 0%, 90% 100%, 0% 100%); }
.tasty-recipes-nutrition ul {
list-style-type: none;
margin: 0;
padding: 0; }
.tasty-recipes-nutrition ul:after {
display: block;
content: ' ';
clear: both; }
.tasty-recipes-nutrition li {
float: left;
margin-right: 1em; }
.tasty-recipes-plug {
text-align: center;
margin-bottom: 1em;
display: flex;
align-items: center;
justify-content: center; }
.tasty-recipes-plug a {
text-decoration: none;
box-shadow: none; }
.tasty-recipes-plug a img {
width: 150px;
height: auto;
margin: 5px 0 0 8px;
display: inline-block; }
@media print {
.tasty-recipes-no-print,
.tasty-recipes-no-print * {
display: none !important; } }
/* Bold recipe card styles. */
.tasty-recipes {
border: 5px solid #666677;
margin-top: 6em;
margin-bottom: 4em;
}
.tasty-recipes.tasty-recipes-has-plug {
margin-bottom: 1em;
}
.tasty-recipes-plug {
margin-bottom: 4em;
}
.tasty-recipes-print-button {
display: none;
}
.tasty-recipes-image-shim {
height: 69.5px;
clear: both;
}
.tasty-recipes-entry-header {
background-color: #666677;
color: #fff;
text-align: center;
padding-top: 35px;
padding-bottom: 1.5em;
padding-left: 2.5em;
padding-right: 2.5em;
}
.tasty-recipes-entry-header.tasty-recipes-has-image {
padding-top: 0px;
}
.tasty-recipes-entry-header .tasty-recipes-image {
float: none;
text-align: center;
transform: translateY(-115px);
margin-bottom: 1em; /* Decide if we need this */
}
.tasty-recipes-entry-header .tasty-recipes-image img {
-webkit-border-radius: 50%;
-moz-border-radius: 50%;
border-radius: 50%;
border: 5px solid #666677;
height: 150px;
width: 150px;
display: inline-block;
}
.tasty-recipes-entry-header h2 {
font-size: 2em;
font-weight: 400;
text-transform: lowercase;
margin-bottom: 0;
text-align: center;
color: #fff;
margin-top: 0;
padding-top: 0;
padding-bottom: 0;
}
.tasty-recipes-has-image .tasty-recipes-entry-header h2 {
margin-top: -115px;
}
.tasty-recipes-entry-header hr {
border: 1px solid #b7bbc6;
background-color: #b7bbc6;
margin-bottom: 1em;
margin-top: 1em;
}
.tasty-recipes-entry-header div.tasty-recipes-rating {
text-decoration: none;
border: none;
}
.tasty-recipes-entry-header .tasty-recipes-rating:hover {
text-decoration: none;
}
.tasty-recipes-entry-header div.tasty-recipes-rating {
font-size: 1.375em;
display: block;
}
.tasty-recipes-entry-header .tasty-recipes-rating p {
margin-bottom: 0;
}
.tasty-recipes-entry-header span.tasty-recipes-rating {
margin-left: 0.25em;
margin-right: 0.25em;
color: #fff;
}
.tasty-recipes-entry-header .rating-label {
font-style: italic;
color: #b7bbc6;
font-size: 0.6875em;
display: block;
}
.tasty-recipes-entry-header .tasty-recipes-details {
margin-top: 1em;
}
.tasty-recipes-entry-header .tasty-recipes-details ul {
list-style-type: none;
margin: 0;
}
.tasty-recipes-entry-header .tasty-recipes-details ul li {
display: inline-block;
margin-left: 0.5em;
margin-right: 0.5em;
font-size: 1em;
line-height: 2.5em;
color: #fff;
}
@media only screen and (max-width: 520px) {
.tasty-recipes-entry-header .tasty-recipes-details .detail-icon {
height: 0.8em;
margin-top: 0.4em;
}
.tasty-recipes-entry-header .tasty-recipes-details ul li {
font-size: 0.875em;
line-height: 1.75em;
}
}
@media only screen and (min-width: 520px) {
.tasty-recipes-entry-header .tasty-recipes-details .detail-icon {
height: 1em;
margin-top: 0.6em;
}
.tasty-recipes-entry-header .tasty-recipes-details ul li {
font-size: 1em;
line-height: 2.5em;
}
}
.tasty-recipes-entry-header .tasty-recipes-details .tasty-recipes-label {
font-style: italic;
color: #b7bbc6;
margin-right: 0.125em;
}
.tasty-recipes-entry-header .tasty-recipes-details .detail-icon {
vertical-align: top;
margin-right: 0.2em;
display: inline-block;
color: #FFF;
}
.tasty-recipes-entry-header .tasty-recipes-details .author a {
color: inherit;
text-decoration: underline;
}
.tasty-recipes-entry-content {
padding-top: 1.25em;
}
.tasty-recipes-entry-content .tasty-recipes-buttons {
margin-bottom: 1.25em;
margin-left: 1.25em;
margin-right: 1.25em;
}
.tasty-recipes-entry-content .tasty-recipes-buttons:after {
content: ' ';
display: block;
clear: both;
}
.tasty-recipes-entry-content .tasty-recipes-button-wrap {
width: 50%;
display: inline-block;
float: left;
box-sizing: border-box;
}
.tasty-recipes-entry-content .tasty-recipes-buttons a {
text-transform: uppercase;
text-align: center;
display: block;
color: #fff;
background-color: #666677;
font-size: 1em;
line-height: 1.375em;
padding-top: 1em;
padding-bottom: 1em;
font-weight: bold;
margin-top: 0;
border: none;
border-radius: 0;
text-decoration: none;
}
.tasty-recipes-entry-content a img {
box-shadow: none;
-webkit-box-shadow: none;
}
.tasty-recipes-entry-content .tasty-recipes-buttons a:hover {
background-color: #979599;
text-decoration: none;
}
.tasty-recipes-entry-content .tasty-recipes-buttons img {
vertical-align: top;
}
.tasty-recipes-entry-content .tasty-recipes-buttons .svg-print,
.tasty-recipes-entry-content .tasty-recipes-buttons .svg-pinterest {
height: 1.25em;
margin-right: 0.375em;
margin-bottom: 0;
background: none;
display: inline-block;
vertical-align: middle;
}
@media only screen and (min-width: 520px) {
.tasty-recipes-entry-content .tasty-recipes-button-wrap:first-child {
padding-right: 0.625em;
}
.tasty-recipes-entry-content .tasty-recipes-button-wrap:last-child {
padding-left: 0.625em;
}
}
@media only screen and (max-width: 520px) {
.tasty-recipes-entry-content .tasty-recipes-button-wrap {
width: 100%;
}
.tasty-recipes-entry-content .tasty-recipes-button-wrap:nth-child(2) {
padding-top: 1em;
}
}
.tasty-recipes-entry-content h3 {
text-transform: uppercase;
font-size: 0.75em;
color: #979599;
margin-bottom: 1.5em;
}
.tasty-recipes-entry-content h4 {
font-size: 1em;
padding-top: 0;
margin-bottom: 1.5em;
margin-top: 1.5em;
}
.tasty-recipes-entry-content hr {
background-color: #eae9eb;
border: 1px solid #eae9eb;
margin-top: 1em;
margin-bottom: 1em;
}
.tasty-recipes-entry-content .tasty-recipes-description,
.tasty-recipes-entry-content .tasty-recipes-ingredients,
.tasty-recipes-entry-content .tasty-recipes-instructions,
.tasty-recipes-entry-content .tasty-recipes-keywords {
padding-left: 1.25em;
padding-right: 1.25em;
}
.tasty-recipes-entry-content .tasty-recipes-description p {
margin-bottom: 1em;
}
.tasty-recipes-entry-content .tasty-recipes-ingredients ul,
.tasty-recipes-entry-content .tasty-recipes-instructions ul {
list-style-type: none;
margin-left: 0;
margin-bottom: 1.5em;
padding: 0;
}
.tasty-recipes-entry-content .tasty-recipes-ingredients ul li,
.tasty-recipes-entry-content .tasty-recipes-instructions ul li {
margin-bottom: 0.625em;
list-style-type: none;
position: relative;
margin-left: 1.5em;
line-height: 1.46;
}
.tasty-recipes-entry-content .tasty-recipes-ingredients ul li:before,
.tasty-recipes-entry-content .tasty-recipes-instructions ul li:before {
background-color: #666677;
-webkit-border-radius: 50%;
-moz-border-radius: 50%;
border-radius: 50%;
height: 0.5em;
width: 0.5em;
display: block;
content: ' ';
left: -1.25em;
top: 0.375em;
position: absolute;
}
.tasty-recipes-entry-content .tasty-recipes-ingredients ol,
.tasty-recipes-entry-content .tasty-recipes-instructions ol {
counter-reset: li;
margin-left: 0;
padding: 0;
}
.tasty-recipes-entry-content .tasty-recipes-ingredients ol > li,
.tasty-recipes-entry-content .tasty-recipes-instructions ol > li {
list-style-type: none;
position: relative;
margin-bottom: 1em;
margin-left: 1.5em;
line-height: 1.46;
}
.tasty-recipes-entry-content .tasty-recipes-ingredients ol > li:before,
.tasty-recipes-entry-content .tasty-recipes-instructions ol > li:before {
content: counter(li);
counter-increment: li;
position: absolute;
background-color: #666677;
-webkit-border-radius: 50%;
-moz-border-radius: 50%;
border-radius: 50%;
height: 1.45em;
width: 1.45em;
color: #fff;
left: -1.25em;
transform: translateX(-50%);
line-height: 1.5em;
font-size: 0.6875em;
text-align: center;
top: 0.1875em;
}
.tasty-recipes-entry-content .tasty-recipes-ingredients li li,
.tasty-recipes-entry-content .tasty-recipes-instructions li li {
margin-top: 0.625em;
}
.tasty-recipes-entry-content .tasty-recipes-ingredients li ul,
.tasty-recipes-entry-content .tasty-recipes-ingredients li ol,
.tasty-recipes-entry-content .tasty-recipes-instructions li ul,
.tasty-recipes-entry-content .tasty-recipes-instructions li ol {
margin-bottom: 0;
}
.tasty-recipes-entry-content .tasty-recipes-equipment {
padding-left: 1.25em;
padding-right: 1.25em;
}
.tasty-recipes-entry-content .tasty-recipe-video-embed ~ .tasty-recipes-equipment {
padding-top: 1em;
}
.tasty-recipes-entry-content .tasty-recipes-notes {
padding: 1.25em;
background-color: #edf0f2;
}
.tasty-recipes-entry-content .tasty-recipes-notes ol {
counter-reset: li;
margin-left: 0;
padding: 0;
}
.tasty-recipes-entry-content .tasty-recipes-notes ul {
margin-left: 0;
padding: 0;
}
.tasty-recipes-entry-content .tasty-recipes-notes p,
.tasty-recipes-entry-content .tasty-recipes-notes ul,
.tasty-recipes-entry-content .tasty-recipes-notes ol {
background-color: #fff;
padding-left: 1.5625em;
padding-right: 1.5625em;
padding-top: 1.25em;
padding-bottom: 1.25em;
margin-bottom: 1.5em;
position: relative;
-webkit-clip-path: polygon(20px 0, 100% 0, 100% 100%, 0 100%, 0 20px);
clip-path: polygon(20px 0, 100% 0, 100% 100%, 0 100%, 0 20px);
}
@media only screen and (min-width: 520px) {
.tasty-recipes-entry-content .tasty-recipes-notes ul,
.tasty-recipes-entry-content .tasty-recipes-notes ol {
margin-left: 2em;
}
.tasty-recipes-entry-content .tasty-recipes-notes p,
.tasty-recipes-entry-content .tasty-recipes-notes ul li,
.tasty-recipes-entry-content .tasty-recipes-notes ol li {
padding-left: 2.5em;
}
.tasty-recipes-entry-content .tasty-recipes-notes ul li,
.tasty-recipes-entry-content .tasty-recipes-notes ol li {
position: relative;
list-style: none;
padding-top: 1em;
margin-left: 0;
margin-bottom: 0;
}
.tasty-recipes-entry-content .tasty-recipes-notes p:before,
.tasty-recipes-entry-content .tasty-recipes-notes ul li:before {
content: 'i';
display: block;
background-color: #666677;
-webkit-border-radius: 50%;
-moz-border-radius: 50%;
border-radius: 50%;
height: 1.3em;
width: 1.3em;
font-size: 0.75em;
line-height: 1.3em;
text-align: center;
color: #fff;
position: absolute;
left: 1.167em;
top: 1.9em;
}
.tasty-recipes-entry-content .tasty-recipes-notes ol > li:before {
content: counter(li);
counter-increment: li;
position: absolute;
background-color: #666677;
-webkit-border-radius: 50%;
-moz-border-radius: 50%;
border-radius: 50%;
height: 1.45em;
width: 1.45em;
color: #fff;
left: 2em;
transform: translateX(-50%);
line-height: 1.5em;
font-size: 0.6875em;
text-align: center;
top: 2em;
}
}
.tasty-recipes-entry-content .tasty-recipes-notes p:last-child {
margin-bottom: 0;
}
.tasty-recipes-entry-content .tasty-recipes-other-details {
background-color: #edf0f2;
padding: 0 1.25em 1.25em;
}
.tasty-recipes-entry-content .tasty-recipes-other-details ul {
color: #666677;
display: flex;
flex-wrap: wrap;
font-size: 0.85rem;
justify-content: center;
list-style: none;
margin-bottom: 0;
}
.tasty-recipes-entry-content .tasty-recipes-other-details ul li {
margin: 0 0.5rem;
list-style: none;
}
.tasty-recipes-entry-content
.tasty-recipes-other-details
ul
li
.tasty-recipes-label {
font-style: italic;
}
.tasty-recipes-entry-content .tasty-recipes-other-details .detail-icon {
color: #666677;
vertical-align: top;
margin-right: 0.2em;
display: inline-block;
}
@media only screen and (max-width: 520px) {
.tasty-recipes-entry-content .tasty-recipes-other-details .detail-icon {
height: 0.8em;
margin-top: 0.4em;
}
.tasty-recipes-entry-content .tasty-recipes-other-details ul li {
font-size: 0.875em;
line-height: 1.75em;
}
}
@media only screen and (min-width: 520px) {
.tasty-recipes-entry-content .tasty-recipes-other-details .detail-icon {
height: 1em;
margin-top: 0.8em;
}
.tasty-recipes-entry-content .tasty-recipes-other-details ul li {
font-size: 1em;
line-height: 2.5em;
}
}
.tasty-recipes-entry-content .tasty-recipes-keywords {
background-color: #edf0f2;
padding-bottom: 1em;
padding-top: 1em;
}
.tasty-recipes-entry-content .tasty-recipes-keywords p {
font-size: 0.7em;
font-style: italic;
color: #979599;
margin-bottom: 0;
}
.tasty-recipes-entry-content .tasty-recipes-keywords p span {
font-weight: bold;
}
.tasty-recipes-nutrifox {
text-align: center;
margin: 0;
}
.nutrifox-label {
background-color: #edf0f2;
}
.tasty-recipes-nutrifox iframe {
width: 100%;
display: block;
margin: 0;
}
.tasty-recipes-entry-content .tasty-recipes-nutrition {
padding: 1.25em;
color: #666677;
}
.tasty-recipes-nutrition .tasty-recipes-label {
font-style: italic;
color: #b7bbc6;
margin-right: 0.125em;
font-weight: 400;
}
.tasty-recipes-nutrition ul {
text-align: center;
}
.tasty-recipes-nutrition li {
float: none;
display: inline-block;
line-height: 2em;
}
.tasty-recipes-entry-footer {
background-color: #666677;
padding-top: 1.5625em;
padding-bottom: 1.25em;
padding-left: 2.5em;
padding-right: 2.5em;
text-align: center;
}
.tasty-recipes-entry-footer .tasty-recipes-footer-content {
display: inline-block;
}
.tasty-recipes-entry-footer img,
.tasty-recipes-entry-footer svg {
width: 65px;
color: #FFF;
}
.tasty-recipes-entry-footer h3 {
color: #b7bbc6;
font-size: 1.25em;
line-height: 2.25em;
margin-top: 0.5em;
margin-bottom: 0.125em;
padding: 0;
line-height: 1em;
}
.tasty-recipes-entry-footer p {
margin-bottom: 0;
color: #fff;
font-size: 0.75em;
}
.tasty-recipes-entry-footer p a {
color: #fff;
text-decoration: underline;
box-shadow: none;
border-bottom: none;
}
.tasty-recipes-entry-footer:after {
content: ' ';
display: block;
clear: both;
}
@media only screen and (max-width: 520px) {
.tasty-recipes-entry-footer h3 {
margin-top: 0.5em;
margin-bottom: 0.5em;
}
.tasty-recipes-entry-footer {
text-align: center;
}
}
@media only screen and (min-width: 520px) {
.tasty-recipes-entry-footer img,
.tasty-recipes-entry-footer svg {
float: left;
}
.tasty-recipes-entry-footer h3,
.tasty-recipes-entry-footer p {
margin-left: 90px;
clear: none;
text-align: left;
}
}
/* Print view styles */
.tasty-recipes-print-view {
font-size: 11px;
background-color: #fff;
}
.tasty-recipes-print-view .tasty-recipes-print-button {
display: inline-block;
}
.tasty-recipes-print {
padding: 0;
font-size: 11px;
}
.tasty-recipes-print-view .tasty-recipes {
margin-top: 1em;
}
.tasty-recipes-print .tasty-recipes-entry-header {
background-color: inherit;
color: inherit;
padding-bottom: 0;
padding-left: 1em;
padding-right: 1em;
padding-top: 1em;
}
.tasty-recipes-print .tasty-recipes-entry-header .tasty-recipes-image {
float: right;
transform: none;
}
.tasty-recipes-print.tasty-recipes-has-image .tasty-recipes-entry-header h2 {
margin-top: 0;
}
.tasty-recipes-print .tasty-recipes-entry-header h2 {
color: inherit;
margin-bottom: 0.5em;
}
.tasty-recipes-print .tasty-recipes-entry-header hr {
display: none;
}
.tasty-recipes-print .tasty-recipes-entry-header span.tasty-recipes-rating {
color: #000;
}
.tasty-recipes-print .tasty-recipes-entry-header .tasty-recipes-details ul {
padding: 0;
clear: none;
}
.tasty-recipes-print .tasty-recipes-entry-header .tasty-recipes-details ul li {
line-height: 1.5em;
color: #000;
}
.tasty-recipes-print
.tasty-recipes-entry-header
.tasty-recipes-details
.detail-icon {
display: none;
}
.tasty-recipes-print .tasty-recipes-entry-content img {
max-width: 50%;
height: auto;
}
.tasty-recipes-print
.tasty-recipes-entry-content
.tasty-recipes-ingredients
ul
li,
.tasty-recipes-print
.tasty-recipes-entry-content
.tasty-recipes-ingredients
ol
li {
margin-bottom: 0.25em;
line-height: 1.1;
}
.tasty-recipes-print
.tasty-recipes-entry-content
.tasty-recipes-instructions
ul
li,
.tasty-recipes-print
.tasty-recipes-entry-content
.tasty-recipes-instructions
ol
li {
margin-bottom: 0.5em;
line-height: 1.1;
}
.tasty-recipes-print
.tasty-recipes-entry-content
.tasty-recipes-ingredients
ul
li:before,
.tasty-recipes-print
.tasty-recipes-entry-content
.tasty-recipes-instructions
ul
li:before {
top: 0.3em;
}
.tasty-recipes-print
.tasty-recipes-entry-content
.tasty-recipes-ingredients
ol
li:before,
.tasty-recipes-print
.tasty-recipes-entry-content
.tasty-recipes-instructions
ol
li:before {
top: 0;
}
.tasty-recipes-print .tasty-recipes-entry-content .tasty-recipes-notes p,
.tasty-recipes-print .tasty-recipes-entry-content .tasty-recipes-notes ul li,
.tasty-recipes-print .tasty-recipes-entry-content .tasty-recipes-notes ol li {
padding-top: 0;
padding-bottom: 0;
background-color: #edf0f2;
clip-path: none;
}
.tasty-recipes-print .tasty-recipes-entry-content .tasty-recipes-notes p:before,
.tasty-recipes-print
.tasty-recipes-entry-content
.tasty-recipes-notes
ul
li:before {
top: 0;
clip-path: none;
margin-bottom: 0.5em;
}
@media print {
.tasty-recipes-print .tasty-recipes-entry-footer img {
display: none;
}
}
.tasty-recipes-print .tasty-recipes-source-link {
text-align: center;
}
Kev’s Kale Protein Smoothie
Total Time: 5 min. Yield: 1 large (22 oz.) smoothie Print Recipe Pin Recipe
Description
Kev’s Kale Protein Smoothie is one of the best protein smoothies to hit my mouth. It’s packed with (mostly) plant protein (38g), low on sugar (13g), and surprisingly filling. Perfect as a single serving breakfast or an afternoon snack for 2. See below for a chocolate variation.
Ingredients
1 c. unsweetened plant milk (Kev buys Califia Coconut Almond Milk)
2 tbsp. plain whole milk yogurt, optional (We buy Stonyfield)
1 1/2 scoops (1/3 c.) vanilla plant protein (Kev buys Garden of Life Sport)
1 tbsp. chia seeds
1 tbsp. ground flax (Kev buys Carrington Farms)
1/2 scoop (1 1/2 tbsp.) collagen peptides (Kev buys Garden of Life)
1/2 (1g) pitted medjool date
2/3 c. chopped kale
1/3 ripe medium banana
1 c. ice
Chocolate variation
Substitute the vanilla plant protein for chocolate (Kev buys Garden of Life Sport)
Add 1/2 tbsp. cacao nibs (Kev buys Viva Naturals)
Instructions
Add all ingredients into a high powered blender in the order listed, beginning with the milk and ending with the ice.
Blend on medium-high until the ice is thoroughly broken down, then blend on high until the smooth, about 1 minute total. The smoothie is the perfect consistency when it burps at the end of the blend. See notes of more troubleshooting. Serve.
Notes
• How do you know when you have the perfect smoothie consistency? It burps at the end of the blend. If your smoothie is bubbly on the surface, add more ice to thicken. Too thick to blend? Add more milk. Note: Different shapes and sizes of ice will blend to create different consistencies. Adjust as needed. However, adding more ice at the end of the blend can create a watered-down, overly icy smoothie. Take notes and adjust next time.
• Here’s our favorite compostable smoothie straws.
• To make vegan, omit or swap the yogurt with a dairy-free option and omit the collagen.
• For additional protein, swap plain yogurt for Greek yogurt. Greek yogurt is strained yogurt, therefore more concentrated in protein and texture. It’s also lower in sugar and carbs and whey, but who’s counting? Kev is.
Did you make this recipe?
Tag @thefauxmartha on Instagram and hashtag it #thefauxmartha
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If you like Kev’s Kale Protein Smoothie, you might also like:
Mint Chip Green Smoothie
Sunshine Smoothie
Angel Food Smoothie
The post Kev’s Kale Protein Smoothie appeared first on The Faux Martha.
September 2, 2020
Iced Maple Cardamom Latte
Every post lately feels like the how-to paragraph I first learned to write in 2nd grade: how to make a peanut butter and jelly sandwich (or as Hal calls it: a peanut butter jelly and sandwich). First this, then that, next, finally. It’s a mirror to our regimented, first-this-then-that days right now, where every single hour is accounted for. Can you hear it? The 11 am chimes of the pumps are humming now, Hal’s singing the same ole “is it lunchtime yet?” chorus, and Linnie’s legs are bouncing to the beat of it all.
Pandemic or no pandemic, we’re on house arrest, shackled by baby naps and feedings and pumpings (long story, I’m exclusively pumping for now). I learned fast slow with Hal, that I needed to schedule something into the overbooked days for myself, something to look forward to. Because despite being a homebody who loves rhythmic days, these days have a way of making me a little nutty. So after lunchtime and nap time and bottle time for Linnie, just before TV time for Hal, is coffee shop time for mom.
This summer I’ve been making Iced Maple Cardamom Lattes (‘Mom Lattes for short). The idea for this simple drink was inspired by my favorite latte from a little town called Lusten, at a coffee shop named Fika, on our trek up North to the cabin. Fika translates to coffee break, which is an understood, universal, planned daily break in Sweden. Maybe you don’t need a baby or a pandemic or anything else to take good, simple care of yourself every day. Twist my finger and pull a shot of espresso: it’s coffee break time.
This is one of those no recipes, recipes, where all you need is a dash, a splash, a glug, a handful, a pinch, and a shot—of milk, ice, cardamom, maple syrup, salt, and espresso. Let your tastebuds guide you on the specifics.
Either way, take a break. You don’t deserve it; you need it.
PS—If you’ve been around since the first installment of coffee shop time during Hal’s baby days, you may also remember the Salted Nutella Latte, Maple Pumpkin Latte, and Peppermint Mocha.
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Iced Maple Cardamom Latte
Total Time: 5 min. Yield: 1 drink Print Recipe Pin Recipe
Description
A simple recipe for Iced Maple Cardamom Latte (‘Mom Latte for short), sweetened with maple syrup and spiced with cardamom.
Ingredients
2 oz. espresso
1–2 tsp. maple syrup
a couple dashes of cardamom (less than 1/16 tsp.)
pinch of salt (optional)
1/2 c. milk
Instructions
Pull a shot of espresso. (This is my favorite manual espresso machine.) Into a glass or stainless steel mug, add the maple syrup, cardamom, and salt. Stir together with the espresso.
Pour in the milk and top with plenty of ice and another dash of cardamom. Taste and adjust sweetness as desired. It’s coffee shop time.
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The post Iced Maple Cardamom Latte appeared first on The Faux Martha.
August 18, 2020
How to Prep Kale for the Week
Prepping kale with a new baby seems like a silly idea. And while you’re doing it—destemming, chopping, cleaning, and drying—it seems like a silly idea. But when a big batch lasts the whole week, at-the-ready in the fridge, like the trusty carrot or the onion, you keep doing it week after week and drop it into everything, like this Quick Chipotle Kale Slaw and these Crispy Kale and Chickpea Bowls and that Thai Mango Kale Salad and Kev’s Kale Protein Smoothie that I’ll share soon. Here’s my method to the madness for having crispy kale all week long (and only making a big mess prepping it once).
How to Prep Kale for the Week
https://www.thefauxmartha.com/wp-content/uploads/2020/08/IMG_0903_web.mp4
Step 1
Choose the sturdiest, crispiest looking kale at the store or market. Attend to it within a day or two for best results. Begin by quickly rinsing the kale to wash off any dirt or buggy remnants. (We’ll do a more thorough wash momentarily.) Then destem the kale by holding on to the end of the stem with one hand while using the other to strip off the leafy leaves.
Step 2
Next roll the kale leaves like a burrito, as you would if you were to chiffonade basil. Then chop into thin shreds. Roughly chop once more to break those long shreds into shorter segments. (I prefer kale chopped on the finer side, especially for kale salads. Kale is naturally a touch bitter. When cut more finely, I find it to be less bitter and extremely enjoyable. With that said, chop size changes flavor. Imagine biting into a huge hunk of bell pepper in a salad versus taking a bite with finely chopped bell pepper. The same thing applies here.)
Step 3
Throw the kale leaves into a salad spinner filled with cold water and ice cubes and soak for about 5 minutes. This will not only wash the leaves, but the cold water will also help to crisp the kale back up. Before spinning, agitate the kale with your hands to help remove any leftover debris.
https://www.thefauxmartha.com/wp-content/uploads/2020/08/IMG_0929_web.mp4
Step 4
Remove the interior basket from the salad spinner, and drain the water from the kale. Discard or reuse the water. (I like to use this leftover water to water the plants around the house.) Then spin the salad several times to sluff off as much water as possible. Drain the water and repeat two times more.
Step 5
Place an absorbent dishtowel on the counter. Add the kale along the middle of the towel in a thin layer. Fold the long sides of the towel over the kale to create a burrito.
Then gently roll into a smaller burrito to sop up additional water. We want the kale as dry as possible before storing. Unfold and set out on the counter for even more drying, about 20 minutes or longer. During this time, you can prep another batch of kale, go on a walk, make dinner, you get the idea.
Step 6
Store the kale in a large, airtight bag in the fridge. (I use this reusable gallon-sized bag.) Line the bag with a couple of paper towels or an absorbent towel to wick up any remaining moisture. Change the towel throughout the week when noticeably damp. Water is only a friend of kale when growing and cleaning. Enjoy little bits here and there throughout the week.
The post How to Prep Kale for the Week appeared first on The Faux Martha.
August 13, 2020
Reusable Food Storage
I’m back with an update on my favorite reusable food storage items. This post was originally published two years ago when I was just beginning to change some of my habits in the kitchen to create less waste, from food storage to food itself. Two years later and I’m still at it, working to keep our trash heap as minimal as possible, composting as much as possible. Because there’s an understood rule of the trail— through the worn path up a mountain and down the driveway on trash night—leave no trace. I know this rule from Kev, who likes to backpack. It’s a rule much easier to follow when you only have a couple things on your back. It’s a rule that looks a little different in a home. Below are my favorite reusable food storage items that make this task more doable.
DISCLOSURE
This post was created in a long term partnership with OXO, a brand that I’ve had in my home since day one of adulthood. I’m grateful for an ongoing partnership with a company that I buy with my own money.
My Favorite Reusable Food Storage
OXO SMART SEAL GLASS CONTAINERS
I store all leftovers and prepared food in these containers. They are leak-proof, airtight, durable, and stack nicely in the fridge and the freezer. Over the last couple years, I’ve added a couple more containers in the sizes we use most often to match the weekly needs of our kitchen. With that said, these are sold as a set or as individuals so you can customize to your needs. Dishwasher safe.
REUSABLE PRODUCE BAGS
Reusable produce bags took some major getting used to. I’m on my second batch of bag trials, but these bags are thee bags. You can see the produce through the bag, they wash and dry easily, and they list the weight (tare) of the bag on the side that’s deducted at the register. Once I get home, I store certain produce, like berries and greens in my OXO GreenSavers, as seen in this post. NOTE: Due to COVID, you might not be able to use reusable produce bags at your local grocery store right now.
SILICONE FOOD STORAGE BAGS
We’ve been using these bags for over two years with great luck. They wash well—by hand or by dishwasher. There’s no tiny crevice for food to get stuck in. They’re easy to seal and leak-proof. They don’t stain or hold on to odors. They also do a great job keeping cheese fresh. (Cheese doesn’t like a tight hug. Moisture gets trapped between its surface and the hug, producing mold more quickly. These bags give a nice, loose, awkward hug–just the way cheese likes it.) I also use these gallon-sized silicone bags for larger storage needs, like storing kale.
https://www.thefauxmartha.com/wp-content/uploads/2018/07/IMG_0989_web.mp4
OXO REUSABLE LIDS
Reusable lids, to replace plastic wrap, has been one of the hardest things to successfully replace. OK, maybe every one-time use item was hard to replace at first. We tried waxed canvas wraps for over a year and just couldn’t get them to work for us. They didn’t seal food off as well as needed, and they were so hard to clean, as you can’t use hot water or scrub too hard without rubbing off the protective wax coating. The silicone reusable lids, however, have been a great replacement. They seal for freshness, clean easily, store flat, wash well, and allow you to stack in the fridge. You can buy these in a multi-sized set or individual sizes to meet your kitchen needs.
WIDEMOUTH BALL JARS
I store all things liquid (like quick-pickled vegetables, dressings, sauces, etc) in these jars. I’ve swapped all the 2-piece metal lids with the BPA-free plastic lids. I know, plastic. But I’ll be using these lids for a lifetime based on their performance these last couple of years.
OXO COMPOST BIN
When we first started composting through the city, there weren’t a lot of great compost bin options for the kitchen. I bought the only one available at the time, and it was far from perfect. I was so happy when OXO came out with a compost bin. It solved all my grievances like hiding the compost bag. It tucks into the grey band of the bin to keep things looking tidy. Speaking of tidy, the lid detaches for easy cleaning, which needs to happen so often when storing compostables. Finally, you know how TV cooks always have a convenient discard bowl? This compost bin is that for me. I tote it all around the kitchen, and it’s also compact enough too to store away under the kitchen sink when needed.
PURA BOTTLES
These bottles have been with us since the beginning of Hal’s life and are now being used with Linnie. They grow with you—from bottle to sippy cup to snack container. The silicone insert converts the bottle to a container. We keep ours full of homemade trail mix, and carry it everywhere and all the time.
Baggu BAGS
I love these reusable bags for two reasons—they’re sturdy and fold up into a small pouch. I keep two in my purse, where I also store the produce bags. Speaking of, my purse doubles as a shopping bag to hold groceries. NOTE: Due to COVID, you might not be able to use these at your local grocery store right now.
Do you have any favorite reusable food storage that’s helped to cut down on waste? I’d love to hear it. PS—we’ve been using these compostable smoothie straws for the last year. We haven’t gone the reusable route here because I know they’ll sit in the kitchen sink all week and drive me mad. PPS—If you see me sorting your trash, just ignore me.
The post Reusable Food Storage appeared first on The Faux Martha.
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