Blueberry Coffeecake with Almond Streusel

My boyfriend and I were visiting friends this weekend and I wanted to bring a little something for everyone to enjoy. This month’s Cooking Light gave me the perfect recipe: Blueberry Coffeecake with Almond Streusel.     Coffeecake can refer to two different dishes: a cake made with coffee, or a cake that is served with coffee. This coffeecake is the latter, and can be served for breakfast or as a dessert.       Ingredients: 9 ounces unbleached all-purpose flour (about 2 cups) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 cups fresh blueberries 1/3 cup packed brown sugar 1/4 cup old-fashioned rolled oats 2 tablespoons sliced almonds 1 tablespoon unbleached all-purpose flour 1/4 teaspoon ground cinnamon 2 tablespoons butter, melted 3/4 cup granulated sugar 1/4 cup butter, softened 2 tablespoons canola oil 1 large egg, lightly beaten 1 cup nonfat buttermilk 2 teaspoons grated lemon rind 1 tablespoon fresh lemon juice Cooking spray

Haroset-Braised Short Ribs

Passover begins tonight so I wanted to share a recipe I found from Martha Stewart that is Passover-friendly. The recipe can be made ahead of time and reheated but I just made it all in one day (this is definitely a recipe that involves some time to make– 5-ish hours. It might work well as a slow cooker dish. I will have to try that in the future!) The short ribs are braised in Manischewitz wine and then served with a deconstructed Haroset, resulting in a really delicious dish! Ingredients: 2 pounds boneless beef short ribs Coarse salt and freshly ground pepper 1/4 cup extra-virgin olive oil, divided 5 small carrots (about 1 pound), 1 roughly chopped, 4 halved lengthwise and reserved 1 celery stalk, roughly chopped 1 medium onion, roughly chopped 3/4 teaspoons ground cinnamon 4 cups Blackberry Manischewitz wine 3/4 cups red-wine vinegar 1/4 bunch fresh thyme 1/4 bunch fresh curly-leaf parsley, plus sprigs for garnish 1 bay leaf 1/2 cup walnut halves, for garnish 1 Granny Smith apple, cored and cut into wedges

Slow Cooker Chicken & Chickpea Tagine

Tagine or Tajine dishes are Moroccan slow cooked dishes named after the pot they are cooked in. The dishes are typically a stew with a protein, spices, and fruit. Cooking Light had a version with chicken and chickpeas that sounds delicious. It combines both sweet and spicy elements to make a really flavor-filled dish. This recipe takes a bit more prep time that my usual slow cooker recipes so be prepared for that. This recipe is great for a Saturday: prepare everything in the morning, run whatever errands you have for the day, and come back to an amazing smelling kitchen and dinner mostly ready! I shredded my chicken and served it over couscous but you can keep the chicken whole and eat it as is.   Ingredients: 1 1/2 tablespoons olive oil 8 (5-ounce) boneless chicken thighs, skinned 1 1/4 teaspoons kosher salt, divided 1/2 teaspoon freshly ground black pepper 2 1/2 cups chopped onion 1/4 cup finely chopped fresh garlic 1 1/4 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon paprika 3/4 teaspoon ground turmeric 1/2 teaspoon ground ginger 1/4 teaspoon ground red pepper 1 cup unsalted chicken stock 1 1/2 teaspoons honey 1 (3-inch) cinnamon stick … Continue reading

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