Category Archives: Snacks

August 2, 2012 · 1:54 pm

Dill Pickles

I’m having another “what the heck took me so long to try this!?” moment.

Dill pickles.

(Did you just cringe a little?  It’s cool. You either love ’em or you hate ’em.)

((I’m pretty firmly in the love ’em camp.))

I have wanted to try pickling for a while.  When I stumbled across this recipe at Annie’s Eats I was struck by just how ridiculously simple the whole thing is.  Seriously…what was taking me so long, anyway?  I’m so glad I finally got to it.

Lately, I’ve been noticing that a lot of foods make me think of certain people.  This is another food that makes me think of grandpa.   Grandpa foods are rice pudding, tall glasses of milk, buttered toast and dill pickles.  Grandma is applesauce and iced tea.

Daniel foods are tacos and banana bread.

Jordan foods are turkey sandwiches and wheat thins but only if eaten at 6 30 in the morning.

Lauren food is Chipotle.  Stephen food is macaroni and cheese.

Mom foods are iced tea, junior mints and chicken sandwiches.  Papa gets tuna steaks, hot sausage and oranges (just hopefully not all at the same time).

They aren’t necessarily their favorite foods.  They’re just foods that will always and forever bring that person to my mind.

Sorry for the tangent…it’s just a thing I’ve taken note of recently.  It’s interesting to me how intimately linked food can be to memories, experiences, people.  I enjoy it and appreciate it.  Thought I’d share.

For what it’s worth…I bet Ellen foods are peanut butter and chocolate.

But for now we’re makin’ pickles.

So easy it almost hurts that I haven’t done it yet.

I’m rockin’ some fresh dill, garlic, black peppercorns, in a brine of white vinegar, salt and water over some classic cucumber spears.

But please…play around with it!  Apple cider vinegar! Sugar for sweet pickles! Different herbs! Different spices! Cayenne pepper for hot pickles!  Different veggies in the brine!

Let me know if you have a good combo.  I’ll play too…and I’ll share any good ones here =)

Enjoy!

(the food and whatever else it brings)

❤ Ellen

Dill Pickles

I followed the recipe for dill pickles on the blog Annie’s Eats.  Check her out…she has so many great recipes and this one is no different. I added a handful of peppercorns but otherwise I did the exact same thing.  ((Note: They’re pretty salty.  Don’t be afraid to reduce the salt a bit))

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July 19, 2012 · 7:40 am

Mango With a Kick

My mother’s eternal refrain: “eat some fruit” has become kind of a joke in my family. Don’t you know fruit cures all ills!?

“It puts roses in your cheeks!”

We laugh, now, but it really stuck with me.  I default to fruit when I need to bring something to share, nothing makes me happier than a juicy red watermelon and my only dinner request when visiting my parents? Fruit salad.

(Mom makes the best.  She just has that special mom-ish touch I guess.)

I don’t often bother to meddle with fruit, especially this time of year.  It’s perfect just the way it is…no preparation necessary.

At its best, fruit makes an awesome dessert by itself…but sometimes it’s fun to dress up a little.

I know I’m about to ask a terrible thing to ask of you.  Who wants to go near the oven on a 105 degree day?

(Side note: I definitely baked a cake on the hottest day of the year so far, but I’m some kind of freak…also an idiot).

((It was worth it…I’ll show you soon))

Fear not, this treat only requires a quick stop under the broiler.

(If you have a grill, do not underestimate the deliciousness of grilled fruit.  Smoky sweet and a little char?  Yes, please.)

((No grill for this girl.  So…I improvise!))

I wish I had a grill, but this is a nice alternative.  The broiler caramelizes sugars and brings out the natural sweetness of the mango.  Don’t fight it…heat is your friend!

Lime and red pepper kick you in the pants to keep things interesting…

A touch of honey stops the whole thing from getting out of control.

It’s a symphony, you see.  All ingredients are necessary…skip none!

((Ok, MAYBE you could skip the crushed red but ONLY if you’re completely against anything even a tiny bit spicy.  If you’re just skeptical…give it a shot.))

They look like little fruity french fries but it’s a completely different experience.  You’ll get a little crunch, a little kick and then a burst of fruit juice that puts gushers to shame.

With a little extra honey on the side?  We’re calling this dessert so you’re allowed.

Simple, quick, fresh, delicious.

(Minimal cooking)

Oh happy day!

Enjoy!

❤ Ellen

P.S.  Hello from our new apartment!  We moved. It was hot.  Camera chargers were lost.  Toes were stubbed.  Patience was tried.  Camera chargers were saved from endless piles of boxes.  Then, endless piles of boxes disappeared!(Miracle!?)  I’m back in a functional kitchen with a functional camera and I’m full of ideas…get ready!!

Broiled Honey Lime Mangoes

Not really a recipe, just an idea.

You need:

Some mango

Some fresh squeezed lime juice

Some honey

and a sprinkle of crushed red pepper

1.  To get the wedges pictured:  peel the mango (knife or veggie peeler-whichever is your weapon of choice).  You’ll notice it is shaped like a slightly flattened sphere or, I guess, kind of like an egg.  The seed inside is huge and roughly the same shape.  Strategic slicing is necessary.  Stand it up on a slightly pointy end and slice off each of the flat faces.  Lay the two large slices flat side down and slice vertically to get wedges.

2. Toss the mango slices with the juice from a real lime (trust) until they are evenly coated.  I use about a half a lime per medium sized mango.

3. Arrange the slices on a baking sheet, leaving room between each slice.  Drizzle with honey (enough to get that great glaze but don’t get carried away…the mango is the main show here).  I would estimate a tablespoon per mango.

4.  Place the sheet under the broiler and watch! Remove when the slices reach your desired level of char.  I used to stop as soon as I started to see brown spots…these days I tend to take it a little further.  I love a good crunch.

5.  Sprinkle with JUST A PINCH of crushed red pepper and serve immediately (it doesn’t keep and is absolutely best warm).  Additional honey and lime optional.  Enjoy!

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June 11, 2012 · 8:04 pm

Summertime Strawberry Balsamic Rice Pudding

I forget about rice pudding

It’s quiet, subtle, unassuming…there’s nothing flashy about this stuff.  Simply delicious.

It always makes me think of my Grandpa Sprague.  That man loves rice pudding.

Grandpa takes his rice pudding straight up: sticky sweet and raisin studded.  Classic, no frills.  Always one to notice and appreciate the simple things in life, that guy.

He’s great.

Now, I love the classic rice pudding and there’s really no way to compete.  It is, however, pretty decidedly a winter dish..at least in my head.

Today, though, I have a container of overripe farmer’s market strawberries calling my name…plus a pretty serious hankering for some comfort food.

So today, rice pudding gets revamped for summer time

…and some past-their-prime strawberries get new life.

In a balsamic reduction no less.  Pinkies out!

I’m throwing this at you…deep caramely flavor with bright hints of summer…

You’ll start digging for those berries like they’re buried treasure.

(Which they are so…it makes sense)

Blink and it’s gone!

Sweet satisfaction.

Enjoy!

❤ Ellen

Balsamic Strawberry Rice Pudding

Recipe adapted from Strawberry Jam Coconut Rice Pudding

For the pudding:
1 cup sweet brown rice (a sticky rice with a flavor I love…you can really use whatever you want)
1 1/4 cup water
1  cup coconut milk (I used light coconut milk)
1 teaspoon lemon zest
1/4 cup brown sugar
pinch of salt
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
extra coconut milk (I used a whole cup more)

For the reduction:
8 oz strawberries, preferably a little past ripe
1 tablespoon sugar
1 tablespoon water
1 1/2 teaspoons balsamic vinegar (or more to taste)

1. In a medium saucepan, bring rice, water, coconut milk, zest, sugar and salt to a boil.  Give it a stir, turn the heat way down to low, cover and leave it alone.  Cook until the rice completely absorbs the liquid and becomes creamy.  Depending on the type of rice you use,  times will vary.  Mine took a solid hour (listen…good things come to those who wait).  It will be creamy and a deep caramel color (if you use the rice I used).

2. Remove the rice from heat and stir in the cinnamon and vanilla.  At this point you can add more coconut milk if you want.  The longer the rice sits the more it will absorb so you can add more later, too.

3.  Meanwhile, in a small saucepan over medium-low heat, mix the strawberries, sugar, water and balsamic vinegar.  You can dice the strawberries if you want more of a sauce but I like the chunks of strawberry so I left them mostly whole.  (Huge guys got halved).  Let the mixture cook down, stirring occasionally, until you have chunks of strawberry in a thick syrup.  For me, this took about 20 minutes

4.  Top a serving of rice putting with a couple of strawberry chunks in their syrup.  Drizzle some extra balsamic on top and enjoy!

This stuff it just as good cold.  Trust.

Also, fun fact: If you happen to have leftover rice already cooked, it is fair game for this recipe! Shorten the cook time significantly and use less coconut milk but it can be done.  Or check here for a delicious looking recipe starting with cooked rice.  Thanks, Mama B!

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