Uh-oh, drama is a-brewin' on the Glee set and we're not talking about the scripted dramz!
Talk about a figurative slap in the face!
But maybe life is imitating art for these two!
This year Thanksgiving falls out on Hanukah. This once in a lifetime event has been dubbed, “Thanksgivukah“. Both holidays are notorious for good home cooked food which can only mean, the day they merge is going to be an epic showdown of all things sweet and savory.
Pumpkin Hashbrown Latkes:
These ingredients cook up the perfect blend of Thanksgiving and Chanukah flavors in one delicious dish!
Oh Mariko, you spoil us!
If you want to knock it out of the park in the kitchen this fall, you gotta get with the season!
That means, of course, the season of pumpkin spice!
If you've been hankering for some of that orange deliciousness, look no further — especially if you can only really handle four ingredients at a time, because Mariko is here to teach us a super simple recipe that will wow ANY family or guest!
Peep that bizz (above)!!
Pizza is one of my weaknesses! Here is a quick and easy dough recipe for making your own in minutes, using beer instead of yeast! For a gluten-free version, substitute your favorite gluten-free beer and flour mix, add 1 Tablespoon olive oil and bake a few minutes longer! Get creative with your toppings – right now my favorite is no sauce, crumbled gorgonzola, arugula, sliced pears and caramelized onions.
3 cups flour (plus extra for dusting / kneading)
1 Teaspoon salt
1 Tablespoon baking powder
1 bottle (or can) of beer
Preheat oven to 350. Add all dry ingredients to bowl, and stir. Slowly add in bottle of beer, mixing constantly until dough is formed (it will be sticky). Put dough on a floured surface, knead lightly (adding more flour if necessary) and roll to about ¼ inches thick. Place on pizza stone or baking sheet, use a fork to poke holes across the surface, and bake for 10 minutes.
Remove from oven, garnish with your favorite sauce, cheese and toppings, and bake for another 15-20 or until golden brown.
I love carrot cake! It’s one of the desserts I wish I could eat for every meal (it does have vegetables, right?) Here is a version where you get the entire flavor without the guilt. FitPerez fan Victoria from Stockton, California requested a 4 ingredient recipe for a healthy, low-carb cake – and here you go!
It’s also raw (no baking required) gluten-free and vegan! Give it a try and let me know what you think!
2 large carrots, peeled and chopped
1 ½ cups buckwheat, oat or almond flour
2 cups dried fruit (I use ½ dates, ½ dried pineapple, but experiment with raisins, apricots, etc)
½ cup dried coconut
Add all ingredients to food processor, and pulse until combined and sticks together. For this recipe, you can pour into an 8 in round pan (I like the spring-form type for easy removal) or lined cupcake tins. Spoon icing on top of carrot mixture, spread lightly, and put pan in refrigerator until hardened; at least 2 hours. Garnish with a dusting of fresh ground cinnamon or nutmeg, and its ready to serve!
2 cups raw cashews, soaked in water for at least 2 hours
2 tablespoons coconut oil
2 tablespoons lemon or fresh orange juice
½ cup maple syrup or agave
Combine all ingredients in blender, until smooth. Add water (if needed) 1 teaspoon at a time, to get a frosting like consistency. Set-aside until ready to use.
Pancakes are amazing, and when combined with chocolate – could arguably be one of the best foods ever! Here is a quick and easy version that can be made in minutes, is gluten-free and low carb! I’ll whip this recipe up whenever I have a super over ripe banana, and they are always delicious. Also try substituting the chocolate for chopped nuts, dried fruit or ground flax seed for an extra boost of awesome.
½ cup ripe banana, mashed
1/8 teaspoon baking powder
2 tablespoons dark chocolate chips
Mix all ingredients together, and preheat griddle to medium high heat. Grease (try coconut oil – its my new favorite for pancakes) and drop batter by the spoonful. Cook for a couple of minutes (or until golden) and flip. Serve with your favorite syrup or jam, and enjoy!
I’m obsessed with chocolate ice cream, and love the new versions that are vegan and gluten-free with a coconut base. With my habit getting out of control (these cartons are about $7 each) I figured I needed to make it myself! This is the perfect base recipe for making ice cream; just start experimenting with different flavor combinations and discover your favorite (I add a splash of mint extract to mine for a thin mint kick).
1 can (14 ounce) coconut milk
2 tablespoons unsweetened cocoa powder
1/3 cup sugar
10 crushed chocolate cookies (I use the GF Chocolate animal crackers)
Blend the first 3 ingredients in blender or food processor for 30 seconds. Pour into ice cream maker and follow the manufactures instructions. During last few minutes, add crushed cookies. Transfer to freezer safe container, and freeze until ready to serve. Don’t have an ice cream maker? Check out my website for tips on making your own at home!
Everyone loves onions rings. The oily greasy fingers and calories that come with it? Not so much. Give the bbq side a healthy remix by baking it instead! Fresh herbs give it flavor without the fat.
2 eggs plus 1 teaspoon water
1 cup of bread crumbs
2 tablespoons fresh herbs (I used lemon basil)
1/2 tsp. salt
1/2 tsp. black pepper
Whisk the eggs and water together in a shallow dish. Combine herbs, salt and pepper and bread crumbs in a separate shallow dish. Peel onion. Cut into rings. Dip the onion rings into egg mixture, then into bread crumbs herb mixture. Place on lightly greased baking sheet lined with parchment paper. (You can spray the rings with cooking oil for an extra crunch!) Bake on 400′ for 25 minutes or until crispy.
Honey Mustard Dipping Sauce:
1/2 cup of mayo
1/4 cup of honey
1/4 cup of djon mustard
3 onion rings chopped
Combine the mayo, honey and mustard until smooth. Top with chopped onion rings for a tasty crunch!
*Tips&Tricks: Add shredded or grated parmesan to the bread crumbs mixture for a deliciously dairy and cheesy taste!
[Image via Kosher In The Kitch.]