Has anyone ever eaten at Sqirl in Silverlake? I haven’t either…I’ve only read Jessica Koslow’s newest cookbook from cover to cover and sleep with it on my bedside table. I may have shed a tear for the sheer passion and care Sqirl puts into their food. I can’t wait to make a pilgrimage there one of these days. I adapted her simple recipe for the ingredients I usually have in my kitchen. It’s so quick to make and will definitely be a hit at any holiday party. If you don’t have any parties to go you can do what I did and spread it on a piece of buttered and toasted sourdough bread, sandwiches, salads, or enjoy on crackers and cheese. I think this is best shared in the latter form and since the holiday parties are in full swing, you should all make some for your next holiday party! P.S. This recipe is vegetarian and vegan if you make sure you have the Worcestershire sauce sans anchovies.
Keep reading for full, step-by-step pictures and recipe…
Pumpkin spice lattes schmattes….
I came across these pumpkin flavored marshmallows in the store and could only think of one thing to make, pumpkin spice krispies! I made two versions and found the pumpkin marshmallows alone didn’t taste like Fall enough for me and decided to add pumpkin pie spice and my all time favorite, cinnamon! I also attempted to free hand the krispies into a pumpkin shape, so excuse the imperfections. *This recipe could easily be made vegan by substituting the butter for vegan butter. Also, I’ve only seen these pumpkin flavored marshmallows at Sprout’s markets so if you don’t find them, I think they would taste just as amazing with regular marshmallows. In case you’re wondering, Kraft marshmallows are NOT vegan, but the Trader Joe’s marshmallows are and I swear on my life that you could not tell the difference between the two brands. AND no, I’m not vegan, I just like being aware of what I can share and enjoy with vegan friends.
Rice krispies are so quick and easy to make and I doubt you need step by step directions (they come on the cereal box), but I made a few tweaks to these bad boys.
On low heat melt the butter, then add the marshmallows, and pumpkin pie spice.Stir the marshmallows to assess the distribution of heat and make sure they’re melting evenly and then add the rice cereal and turn off the heat. STIR, STIR, STIR.In a parchment lined (not wax paper!) pan, you can either pack in the cereal tight or loose. OR you can gently pack it. Don’t forget to top with cinnamon!As far as shaping, I used part of a mason jar lid as a cookie cutter and pressed it into the tightly packed krispies and then cut out small triangles to attempt to resemble a pumpkin. Or if you’re feeling lazy, it is much easier to use the lid to guide your knife to cut the krispies in circle shapes and leave it at that.And there you have it! Easy and quick fall treats! Enjoy!
3 tablespoons butter
1 bag (10oz) of pumpkin marshmallows
2 teaspoons Pumpkin Pie Spice
6 Cups rice cereal
Dash of Cinnamon
Line 12” x 8” pan with parchment paper. On low heat melt butter, add marshmallows, and pumpkin pie spice. Once marshmallows have melted, add rice cereal and stir to mix well. Gently pack the rice krispies into the pan and top with a dash of cinnamon. You can now either use a cookie cutter to make a shape of a pumpkin or cut them any way your fall-inspired heart desires!
It’s soup season! All month long, we want to bring you our favorite soups. I’ve been craving two things lately, fresh lime and soup. So when I came across this recipe I was ecstatic that the universe answered my stomach’s prayers. The 10 minute prep time and hour simmer time (you don’t have to watch the pot!) means easy prep, easy cleanup, and a rich delicious tasting soup. I hope you enjoy…
The combination of onions, garlic, and jalapeño, makes the perfect base while the flavors from the bone in chicken will provide the greatest depth of flavor to the broth. I use the grill pack of chicken where the meat comes pre-cut in pieces. And you will need a bigger pot for this recipe as it does use a whole chicken. Keep reading for the recipe…
I have this thing with garlic. It’s in almost all my recipes. I need it. I love it and it’s good for you too. My co-worker recently shared a bite of some delicious garlicky green beans that made me realize we NEVER eat green beans at home because I hate blanching them. I admire and kowtow to people who do it, but I can’t bring myself to a) waste perfectly tasty ice cubes (I don’t have an automatic ice maker so I do it old school and that means every cube in that plastic tray counts) and b) it’s just another step in the whole cooking and cleaning process (I also don’t have an automatic dishwasher). If you couldn’t tell by my last post, I prefer garlic-filled one dish wonders. This green bean recipe is just that! Get excited for this brilliant side dish that will take less than 10 minutes of prep and 12 minutes to bake.
Keep reading for the full recipe after the jump ->
The one intimidating word I left out of the title was spatchcocked. Yes. This chicken is spatchcocked and it tastes so good. I know what you’re thinking. WTH does spatchcocked mean? It sounds like a verb used to describe a murder scene, which technically I guess it could, but that would be very morbid. Spatchcocked refers to how a chicken is prepared before it is roasted or barbecued. More specifically, the backbone is cut or removed and it is laid open, like a butterfly. This allows for a shorter cook time with just as much moist tenderness for the chicken and even more for the vegetables that lie below! Here’s a quick video of how to cut the backbone (ignore the skewer part).
I love this dish for four reasons…