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Anthropologie Workshop Recipes!!! Pumpkin Waffles and PSLs

9/29/2017

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Pumpkin Pie Spice

makes: around a half cup
Ingredients:

4 tbsp ground cinnamon 
2 tbsp ground ginger
1.5 tbsp allspice 
1 tbsp ground nutmeg 

Directions:
In an airtight container, mix all the ingredients together and store in a cool dry place. Use in place of cinnamon for some extra flavor!

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Pumpkin Waffles print

makes: 20 waffles
Ingredients: 
Batter: 
2 cups all purpose flour 
1/2 cup brown sugar 
1 tsp baking powder 
1 tsp baking soda 
1/4 tsp salt 
1 tbsp pumpkin pie spice 
3 eggs
2 tsp vanilla
3/4 cup milk 
1/4 cup maple syrup 
4 tbsp butter melted 
1 cup pumpkin purée

Spiced Whipped Cream: 
half pint heavy whipping cream 
1 tsp pumpkin pie spice 
2 tbsp maple syrup 
To Serve: 
maple syrup 
powdered sugar 

Directions: 
  1. In a large mixing bowl, mix all the dry ingredients together.  Add in the milk, maple syrup and melted butter, mixing thoroughly.  Lastly, add in the pumpkin puree making sure there are no lumps. 
  2. In a large mixing bowl, beat the whipping cream until stiff peaks form. Add in the pumpkin pie spice and maple syrup and beat until well incorporated. Store in the fridge until ready to use.
  3. Heat up a waffle iron and grease with butter/ nonstick spray if needed. 
  4. Add a 1/4th up of batter and close the lid, cooking for 3-4 minutes until browned and spongy to touch. Set aside in a container to keep warm.
  5. When ready to eat, serve waffles with a nice helping of powdered sugar, maple syrup and the spiced whipped cream. 
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Pumpkin Spiced Lattes print

makes: 2 cups
Ingredients: 
1.5 cups milk of your choice
1 tbsp instant espresso powder
1/2 cup warm water
*2 cinnamon sticks 
*1 cardamon pod 
*1 half inch piece of ginger 
*3 cloves 
1 tsp pumpkin pie spice 
2 tbsp brown sugar/ maple syrup 
1/4 cup pumpkin purée
1 tsp vanilla

Directions: 
  1. In a medium sized sauce pan, toast the whole spices for one minute until, or until fragrant, on medium low heat. 
  2. Add in the pumpkin pie spice, pumpkin purée, vanilla and brown sugar/ maple syrup. Stir until well combined. Add in your milk and heat until warm. 
  3. Mix the instant espresso powder with the warm water. Split it into 2 mugs.
  4. While the pumpkin milk mixture is still warm, ladle it evenly into both cups. Make sure to remove any of the whole spices. Serve with spiced whipped cream (see pumpkin waffle recipe) and enjoy! 
Note: Whole spices are optional but they add a great amount of flavor! You can just use the pumpkin pie spice.
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5 MUST HAVE SAUCES

9/10/2017

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Chimichurri Sauce print

makes 1 cup
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Ingredients: 
1/2 serrano chili pepper
1/2 tsp red pepper flakes
2 garlic cloves
6 tbsp extra virgin olive oil
2 tsp red wine vinegar
1 whole lime juiced and zested
1 whole lemon juiced and zested
1 tsp salt
1/2 cup cilantro chopped
1/2 cup parsley chopped
1 tsp dried oregano
1/4 tsp sugar
​

Directions: 
  1. Using a mortar and pestle or a food processor, mash/ blend the garlic, chili, salt and zest until a fine paste forms. 
  2. Add in the herbs, spices and sugar, until well incorporated. 
  3. Finally, slowly dribble in the lemon/ lime juice and olive oil until well emulsified. 
  4. Store in an air tight container in the fridge for up to 1 to 2 weeks. Portion down the recipe to desired amount. 

Romesco Sauce print

makes 1 cup
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Ingredients: 
16 oz jar roasted red peppers, liquid drained
1/2 tsp red pepper flakes
3 garlic cloves
2 tbsp extra virgin olive oil
1/2 cup pine nuts or almonds 
3 tsp tomato paste 
1/2 tsp salt
​

Directions: 
  1. Add everything to a food processor or blender. Blend until smooth and creamy. 
  2. Store in an air tight container in the fridge for up to 1 to 2 weeks. Portion down the recipe to desired amount.

Tzatziki Sauce print

makes 1 cup
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Ingredients: 
1/2 cup greek yogurt 
2 tbsp lime juice 
1 Persian cucumber grated, liquid drained (1/4 cup)
1/4 tsp salt
1 garlic clove, minced
1/2 tsp cumin 
1 tsp fresh dill chopped 

Directions: 
  1. Mix all ingredients together. 
  2. Store in an air tight container in the fridge for up to 1 to 2 weeks. Portion down the recipe to desired amount.

 The Everything Asian Sauce print

makes: 1 cup
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Ingredients: 
1/2 cup soy sauce 
2 tbsp sesame oil
1 tbsp rice wine vinegar 
1 tbsp sambal (chili garlic paste)
2 garlic cloves minces
1 inch knob ginger
3 tbsp honey

Directions: 
  1. Mix all ingredients together. 
  2. Store in an air tight container in the fridge for up to 1 to 2 weeks. Portion down the recipe to desired amount.

Lime Chipotle Mayo print

makes: 1 cup
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Ingredients: 
1/2 cup mayo 
1/4 cup chipotle peppers in adobo sauce 
1 whole lime juiced and zested
1/4 tsp salt 
​

Directions:
  1. Mix all ingredients together. 
  2. Store in an air tight container in the fridge for up to 1 to 2 weeks. Portion down the recipe to desired amount. 
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GRILLED CHEESE 3 ways

8/9/2017

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Turkey Apple Grilled Cheese

makes: 1 sandwich

​Ingredients: 

2 slices sourdough bread (or your favorite kind) 
1/2 apple cut into thin slices 
1 garlic clove smashed
1/2 red onion cut into thin slices
1 tsp flavorless oil
1/2 tsp red pepper flakes
1/4 tsp salt 
1/4 tsp black pepper
1/2 tsp Italian seasoning
2 slices turkey cold cut
6 slices provolone cheese
butter

Directions: 
  1. With your pan on medium high heat, add in your oil. Let heat for 2 min then add in your onions, garlic, seasoning and half the sliced apples. Sauté for 3 min until a little caramelized then cover with a lid for 2 min until the onions and apples get a little soft. Add in the rest of your sliced apples and remove from the heat. 
  2. Layer on the cheese on both slices of bread. Pile on the apples and onions onto one slice, the turkey on the other,
  3. Carefully close up the sandwich, press it down with your hand. Spread over half a tablespoon on the top of the sandwich.
  4. Heat up your nonstick skillet on medium low heat. Place your sandwich buttered side down. Butter the bread slice facing up. Press down with your spatula. Let cook for 3-5 minutes until the bottom is a nice golden brown. 
  5. Flip and let the other side cook for 3-5 minutes until golden brown. Continue to press with your spatula to make sure the sandwich is compact. 
  6. Remove from the heat, cut in half and watch the cheese pull apart! Enjoy. 

Caprese Grilled Cheese

makes: 1 sandwich

​Ingredients: 
2 slices ciabatta bread (or your favorite kind!)
2 slices ripe tomato, cut in half
3 basil leaves
1 tsp balsamic vinegar (or glaze)
4, 1/2 inch slices fresh mozzarella cheese
1 slices prosciutto (optional)
freshly cracked black pepper
butter

Directions: 
  1. Lay your tomatoes and mozzarella slices on a paper towel. Using another paper towel, pat it dry so most of the moisture is removed. 
  2. Layer the cheese on both slices of bread. Then add your tomatoes, basil and prosciutto (if using). Drizzle over your balsamic and crack some black pepper on top. 
  3. Carefully close up the sandwich, press it down with your hand. Spread over half a tablespoon on the top of the sandwich.
  4. Heat up your nonstick skillet on medium low heat. Place your sandwich buttered side down. Butter the bread slice facing up. Press down with your spatula. Let cook for 3-5 minutes until the bottom is a nice golden brown. 
  5. Flip and let the other side cook for 3-5 minutes until golden brown. Continue to press with your spatula to make sure the sandwich is compact. 
  6. Remove from the heat, cut in half and watch the cheese pull apart! Enjoy. 

Cuban Grilled Cheese

makes: 1 sandwich

Ingredients: 
1 french roll cut in half lengthwise 
(or 2 slices of your favorite bread) 
2 tbsp mayo 
1 tbsp mustard 
2 slices ham cold cut
1 cup shredded or 6 slices cheese 
(I used a mix of cheddar and swiss cheese)
sliced pickles (I used dill)
butter

​Directions: 
  1. Mix together the mayo and the mustard. Set aside. 
  2. Spread over a quarter of the mixture onto each slice of bread. Pack on a quarter  of the cheese on each slice of bread. Layer on the pickles on one slice and sliced ham on the other.
  3. Carefully close up the sandwich, press it down with your hand. Spread over half a tablespoon on the top of the sandwich.
  4. Heat up your nonstick skillet on medium low heat. Place your sandwich buttered side down. Butter the bread slice facing up. Press down with your spatula. Let cook for 3-5 minutes until the bottom is a nice golden brown. 
  5. Flip and let the other side cook for 3-5 minutes until golden brown. Continue to press with your spatula to make sure the sandwich is compact. 
  6. Remove from the heat, cut in half and watch the cheese pull apart! Enjoy. 
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NO-CHURN ICE CREAM 3 ways

7/11/2017

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Roasted Strawberry Balsamic Ice Cream print

Honey Matcha Mochi Ice Cream print

Chunky Monkey on Steroids Ice Cream print

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SUMMER SALADS 3 Ways

6/25/2017

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Watermelon Feta Salad print

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makes: 2 servings

Ingredients:
2 cups cubed watermelon

1/4 cup crumbled feta cheese
5 leaves basil sliced
2 tbsp balsamic glaze or vinegar
1 tsp freshly cracked black pepper 4 cups mixed greens

Directions:
  1. Either on two separate serving plates or a single platter, spread over your greens.
    Add on your cubed watermelon.
  2. Sprinkle over your feta cheese and basil leaves.
  3. Crack your black pepper and drizzle some balsamic glaze​. Serve immediately. If storing, add on the balsamic right before serving. 

Creamy Lemon Pasta Salad print

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makes: 4 servings

Ingredients:
3 1/2 cups cooked pasta, still hot (fusilli, bowtie, penne...etc.)
1 pint halved cherry tomatoes
1 bunch asparagus
1/2 cup parsley chopped
6 oz goat cheese* (or any other creamy cheese) 2 lemons zested and juiced

1/4 cup olive oil
2 tbsp canola or vegetable oil 1/2 cup roasted pine nuts
1/4 tsp salt + pepper each salt + pepper to taste

Directions:
  1. Preheat over to 400 degrees Fahrenheit.
  2. Hold both end of the asparagus stalk and bend until the bottom breaks off. Or, take your knife and cut of and inch to an inch and a half from the bottom (the white, purplish part). Cut the cleaned asparagus stalks into 1 inch pieces. Toss with canola/ vegetable oil, 1 tsp salt and pepper. Bake for 5 to 8 minutes until slightly brown and crisp.
  3. In a big mixing bowl, add in your goat cheese, olive oil, parsley, lemon juice and zest to your warm pasta. Mix together until the cheese slightly melts and coats all the pasta pieces. Add in the rest of your vegetable, pine nuts and salt and pepper to taste. Recommended to eat immediately when still warm. You can also refrigerate this until needed and eat as a cold pasta salad.

Notes:
Goat Cheese: I made this salad with both goat cheese and this “Boursin Gournay Cheese”. The ones I bought were already flavored with garlic and herbs. If you are using an unflavored cheese and want that extra garlicy flavor, cook a few cloves of minced garlic in a pan and add it to the salad. You can also use garlic salt in place of the regular salt or garlic infused oil. 

Massaged Kale and Mango Salad print 

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makes: 4 servings

Ingredients:
10 oz bag of chopped and cleaned kale

2 whole mangos peeled
1 whole red onion thinly sliced
1 + 1 tsp salt
1/2 tsp freshly cracked black pepper 1 lemon juiced
2 tbsp olive oil
2 person cucumbers
1/2 cup fresh mint chopped
5 leaves fresh basil sliced
1/4 cup fresh cilantro chopped
​

Directions:
  1. Place your kale into a large bowl. Add in 1 tsp of salt, lemon juice and olive oil.
    Using your hands, “massage” the kale; squish it around and make sure all the leaves are coated with the dressing. Remove the thick, fibrous stalk pieces and throw them away.
  2. Toss your sliced red onion with the remaining 1 tsp salt. Let sit for 30 minutes until most of the liquid has been released. Squeeze out all the juice and then rinse under cold water to wash out any remaining salty water.
  3. Cut as much mango flesh away from the seed as possible. Cut the mango slice into two planks. Then cut into matchsticks.
  4. Cut the ends off of two Persian cucumbers. Cut in half and then into quarters lengthwise. Cut out the seeds and then into matchsticks.
  5. 5. In a big mixing bowl, toss everything together including the herbs and black pepper. This salad keeps in the fridge for up to a day, try and eat it fresh. 
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Homemade Guac, Salsa and Chips

3/12/2017

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Guac, Chips and Salsa print

Ingredients:
Guacamole:
3 large or 5 small ripe avocados
1 large tomato chopped
1/2 red onion chopped
lime juice to taste
salt to taste
1/2 tsp chili powder
1/2 tsp cumin 
1/2 cup cilantro chopped 
2 garlic cloves minced

Salsa:
3 large or 5 small tomatoes chopped
1/2 red onion chopped
2 tbsp lime juice
salt to taste
2 garlic cloves minced
1/2 tsp chili chopped (optional) 
1/2 cup cilantro chopped


Chips:
8 regular sized tortillas (whole wheat or white flour) 
1/2 tsp salt 
1/2 tsp chili 
1/2 tsp cumin 
2 tbsp flavorless oil

Directions:
  1. Guacamole: First, half the avocado, then remove the pit. Using a spoon, scoop out all the ‘meat’ and place into a medium sized bowl. Add the rest of the ingredients except for the lime juice and salt. Mix thoroughly. Add the salt (pinch by pinch) and lime juice (start off with a tablespoon) to your taste. Refrigerate with cling wrap for up to 6 hours or eat immediately. 
  2. Salsa: In a medium sized bowl, combine all the ingredients except for the salt. Mix thoroughly and add salt (pinch by pinch) to your taste. Refrigerate with cling wrap or eat immediately.
  3. Chips: Stack your tortillas so that they all line up. Using a big, sharp knife, cut the tortillas right down the middle to get two halves. Cut each half stack into quarters. One tortilla should be cut into 8 pieces; in total there should be 64 chips. Place tortilla chips in a single layer (no over lapping) onto a baking sheet lined with parchment paper or a silicone mat. Toss them with the oil, salt and spices. Bake for 8 minutes, flipping halfway through. Bake the second batch after you remove the first or at the same time on a different baking tray. Once out of the oven, transfer to a serving dish and let cool down for a few minutes.
  4. ​This makes the perfect appetizer for any party, enjoy! 










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Mexican Hot Chocolate Molten Lava Cakes

2/12/2017

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I really don't know what is more satisfying than a big spoonful of gooey chocolate cake with melted chocolate dripping down your spoon. The iconic Valentine's Day dessert with a spin! I have always loved the idea of chocolate and spice and felt this was the perfect opportunity to jazz up the traditional lava cake!
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My mouth is actually watering at the oozing center. If you're intimidated of the use of chili in this recipe, don't be! It's a nice warming taste that you can of course add less of if you are not a big fan of heat. The cinnamon and chili perfectly balance out the rich, sweet chocolate making it a go to dessert!

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What I Eat in a Day Recipe Ideas #1

2/9/2017

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Yay!! I've been wanting to get around to filming this type of video for a while be i LOVE watching these vids on other channels! Hopefully this gave you some inspo on weekly meals you can make :):)

Breakfast: Cereal w Freeze Dried Raspberries

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I kid you not, I am addicted to cereal. Not just any cereal- honey nut cherrios, honey bunches of oats and crumbled freeze dried raspberries!! Normally, my breakfast will be an egg, whole wheat toast, spicy hummus and maybe some sautéed veggies. Once my mom told me about her friend that did this with her cereal, I couldn't stop eating this. All you need is a neutral flavored cereal (not like cinnamon toast crunch), some freeze dried fruit like blueberries, raspberries, strawberries...etc (you can find these at Target or Trader Joes!), and milk of your choice.

​I also LOOVE oranges, I eat like 3 a day, so I had those also. And on the weekend when I have the time, I like making a cup of jasmine green tea+honey+ginger+lemon. 

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Roasted Pumpkin Salad with Honey Mustard Dressing

2/7/2017

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I don't know what says fall and winter more than warm, spiced pumpkin with hearty faro, crispy brussel sprouts and pomegranate seeds!! I know that I am like 3 months late to the game but better late than never? 
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I hope all my vegetarian friends and family are now satisfied with a recipe they can make after all the times they keep asking me for a veggie dish!! Even for people who eat or love meat, this is a perfect option because of all the different flavors and fulfilling feeling after you dig in. 

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Passion Fruit Crème Brûlée

1/16/2017

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In elementary school, all my friends were Asian (like chinese, vietnamese...etc.). They adopted me, the brown girl, as their honorary Asian friend, taking me for my first (but not last) time to eat things like pho, bubble tea, and so many of the best asian (especially Vietnamese) food ever! If it wasn't for them, I wouldn't have been as addicted to boba/ bubble tea as I am now. I would always get the classic black milk tea with pearls until one day I was adventurous and tried the passion fruit great tea! Ah! Is this what passion fruit tastes like?- or as close as possible I am going to taste fresh passion fruit??? Either way, that sweet tropical drink got me hooked. 
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So the other day when my sister and I go into the kitchen, we see this huge bag of, uh, oval shaped, tiny eggplant like purple things?? We spent so long trying to guess what our dad brought home until he finally told us they were fresh passion fruit! Ohmygawd. We flipped. My sister, like me, has now become a HUGE foodie and has reached that absurd level of getting excited over food- yes friends, imagine me times two.

I have never seen fresh passion fruit in my life at any grocery stores so we were so intrigued as to where our dad found these amazing fruits- his friend's back yard! So thank you dad's friend for these beauties <3 I mean look at the crrepy-ish, alien-like, liquid gold, enticing purple bulbs of goodness- phew, that was a mouthful.

If you have never tasted fresh passion fruit, it's kind of like a cross between pineapple and apple and lemon, pure amazingness. PSA: only eat the passion fruit when the outside is SUPER wrinkley, you will get the sweetest juice then.

​I had to find a good way of putting 20 passion fruits to use so I sprinted (aka grabbed my phone) and went on Pinterest and thought that crème brûlée would be great! Give this a try and tell me how you like it :) !!


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