What I'm Drinking: Coconut Iced Chai Latte

I'm a huge fan of chai lattes. I'm pretty particular about how a chai latte should taste -- I definitely prefer a spicier flavor and prefer it to not taste too sweet. I recently made the hour drive south to our nearest Starbucks in Wausau to give the new Oprah Chai a try. Though more expensive than a regular Starbucks chai latte (admittedly, my favorite kind of chai; don't judge), I really did like the flavor of Oprah's version -- the spicy flavors of chai tea (cinnamon, cardamom, ginger, cloves) really shine through and the sweetness is just right -- not too much, nor too little.

Unfortunately, given that our nearest Starbucks is an hour's drive away, more often than not, if I want a chai latte, I have to make my own. Recently, on a particularly warm Spring day, I made myself a batch of chai tea concentrate to use in iced lattes. Rather than use milk in my iced chai, I opted to add a little bit of tropical flavor with the addition of coconut milk. You could use your favorite milk -- dairy, soy, almond -- in this recipe. Or if you're feeling particularly indulgent, use half-and-half or cream to really amp up this iced latte's luxurious flavor.

Coconut Iced Chai Latte (printer-friendly version)
makes 6-8 servings

4 cups filtered water
1/4 cup brown sugar
3 whole cloves
3 whole allspice berries
2 whole star anise pods
2 cardamom pods, crushed
6 chai tea bags

1. Add the water, sugar, and spices to a small sauce pot. Bring to a boil over medium heat, then remove from the heat and add six chai tea bags.
2. Allow the tea to steep for at least 30 minutes; the longer it steeps, the stronger the flavor will be. (I allowed my tea to steep for one hour.)
3. Remove the tea bags and then strain the mixture to remove the spices. Pour the chai tea concentrate into a pitcher or a bottle with a lid (a large mason jar works well) and place in the fridge to chill for at least one hour.

To serve: fill a highball glass with ice. Then fill the glass 3/4 of the way full with the chai tea concentrate. Top with coconut milk and serve.

What's Baking: Blueberry Donuts with a Lemon Glaze

There are some things that I am terrible at doing. For example, I cannot paint my toenails to save my life. (Please don't stare too closely at my feet in yoga class, I beg you.) The ability to keep my house clean (to the chagrin of my dear "clutter is a dirty word" husband) is another skill that eludes me.

But there are some things that I can really rock. For instance, I am your grammar go-to girl. I can't not read "it's" as "it is" to ensure that a writer has used the contraction correctly. I am the rare person that enjoys folding laundry. (Though putting clean laundry away is a different story.) And I can definitely place baking in the "good at" category. Particularly when it comes to sweet baked treats -- such as these baked blueberry donuts.

Man, oh man, these donuts are delicious. And they taste particularly sinful, though the ingredients attest to their healthfulness. You know, relatively speaking when it comes to donuts, of course. These donuts are bursting with fresh blueberry flavor (literally!) and the tangy lemon glaze really takes them over the top. Good thing I have some more fresh blueberries in the fridge -- I think it's about time I whip up another batch.

Blueberry Donuts with a Lemon Glaze (printer-friendly version)
makes 6-8 donuts

For the donuts:
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
2 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1 large egg
1/2 cup low-fat organic buttermilk
1 teaspoon vanilla extract

1/4 cup organic skim milk (if necessary to thin the batter)

1 cup fresh blueberries
1 teaspoon lemon zest (from one small lemon)

1. Preheat the oven to 375 degrees. Grease a donut pan with cooking spray and set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Use an electric mixer or hand mixer to cream together the butter and sugar until light and fluffy. Add in the egg, buttermilk, and vanilla and mix until thoroughly combined.
4. Slowly add the flour mixture and mix until combined. If the batter seems too thick (it should be easily spoonable), add up to 1/4 cup skim milk to slightly thin out the batter.
5. Fold in the blueberries and lemon zest by hand.
6. Carefully spoon the batter into the prepped donut pan. Bake in the oven for 14 minutes, or until the donuts spring back when touched.
7. Remove the donut pan from the oven and let the donuts cool in the pan for 2 minutes. Then carefully flip the pan over to set the donuts onto a wire rack and let them cool completely.

For the lemon glaze:
1 cup powdered sugar
2-3 tablespoons fresh lemon juice (juice from one small lemon)

1. Add the powdered sugar to a small bowl. Whisk in the fresh lemon juice, one tablespoon at a time, until the glaze pours easily.
2. Dip the top of each donut into the glaze, then set the donuts on a wire rack placed over parchment paper to allow the glaze to set.

What's For Dinner: Slow Cooker Pork Carnitas

I've been home from Mexico for nearly a week, and yet somehow I've managed to have a taste of Mexico nearly every day this week. I think I might need an intervention.

This slow cooker pork carnitas meal, which should have taken just about 8 hours to prepare, turned into an epic three-day affair as the first day's cooking was interrupted by a small power outage (luckily near the end of the cooking period) and the following night we had dinner plans out with a friend. (I like to test new recipes first before sharing the results with others!)

Luckily, last night everything finally came together and I was able to see the carnitas through to the end. After 8 hours (and then some, in my case) in the slow cooker, the pork is super-tender and easy to shred with a couple of forks. Ten minutes under the broiler gives the carnitas a crispy texture, while the addition of some of the cooking broth keeps them perfectly moist. I served the carnitas on corn tortillas, but they could easily be used in tacos, burritos, or as a topping to a fresh green salad. Yum!

Slow Cooker Pork Carnitas (printer-friendly version)
makes 4-6 servings

1 (3-5 lb.) boneless pork shoulder, excess fat trimmed

1 teaspoon fine sea salt

1 teaspoon ground black pepper

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon dried oregano

1/4 teaspoon cayenne pepper

4 cloves garlic, roughly chopped

1 jalapeno, seeded and ribs removed, chopped
1 orange, cut in half
12 ounces root beer (I prefer brands made with cane sugar)

1. Place the pork shoulder in the slow cooker. In a small bowl, stir together the salt, pepper, cumin, chili powder, oregano, and cayenne pepper. Gently rub the spice mixture onto the pork, coating it evenly.
2. Add the chopped garlic and chopped jalapeno to the slow cooker. Squeeze the orange juice over top the pork, then nestle the spent orange rinds around the pork. Carefully pour the root beer onto the pork, then cover the slow cooker with the lid. Cook on low for 6-8 hours or on high for 4 hours.
3. Once tender, use two forks to shred the pork into small pieces.
4. Set the oven to broil. Line a rimmed baking sheet with aluminum foil. Carefully transfer the shredded pork onto the prepped baking sheet in a single layer. (If you have a lot of pork, you may need to do this part in two or more batches.) Pour about 1/4-cup of the slow cooker broth over the pork. Broil for 5 minutes. Remove from the oven, and use a spatula to carefully flip the shredded pork over. Drizzle with another 1/4-cup of the broth, then broil for another 5 minutes.
5. Remove the shredded pork from the oven, drizzle with another 1/4-cup of slow cooker broth, then serve immediately on tortillas with your favorite toppings.

(Inspired by recipes from the Food Network, Pinch of Yum, and Gimme Some Oven) 

What's On the Side: Cowboy Caviar

The day after returning from vacation is just the pits, isn't it? Particularly when said day is a Monday and there's no time to breathe before the work week begins anew. I just returned from a super-rejuvenating trip to Mexico with some of my dearest friends, and I am not quite ready to leave vacation mode behind. Particularly when, for the past five days, the most taxing decision I had to make was choosing which fruity cocktail to order next from the attentive waitstaff at our all-inclusive beach resort.

Our vacation was quite the relaxing affair -- most days were spent lounging on the beach catching rays (or seeking out the shade, as I am wont to do), reading books, gossiping, and catching up on our daily lives. I love that, even though we only see each other about once a year, we always pick right up where we left off without skipping a beat.

As is our typical modus operandi, much of our time was spent eating and drinking (in part fueled in this case by our resort's endless access to food and drinks). I made it my daily goal to eat guacamole and fresh salsa with every meal, and I think I nearly did so. Now that I've returned to the Northwoods, I'm not quite ready to let all those fresh Mexican flavors go. Luckily, I recently made a batch of the amusingly-named cowboy caviar, and it features all the flavors I've been indulging in over the past few days. My favorite way to prepare it is to add in some cubed avocado just before serving. Pile this flavorful "caviar" on a tortilla chip, and I'm back on my way to vacationland. This time, thankfully, without all that sand in my shorts.

Cowboy Caviar (printer-friendly version)

makes about 6-8 servings

For the corn and bean mixture:

1 15-ounce can no-salt-added yellow and white corn, drained

1 can low sodium black beans, drained and rinsed

1/3 heaping cup chopped fresh cilantro

5 green onions, sliced (white and green parts)

1 1/2 cup cherry tomatoes, diced, seeds removed

1 or 2 avocados, cubed 

For the dressing:

1/4 cup olive oil

1/4 cup red wine vinegar

2 cloves minced garlic

3/4 teaspoon salt

1/8 teaspoon pepper

1 teaspoon cumin

1/8 teaspoon chili powder

1. In a large bowl, stir together the corn, black beans, chopped cilantro, sliced green onions, and diced cherry tomatoes.
2. In a separate bowl, whisk together the olive oil, red wine vinegar, garlic, salt, pepper, cumin, and chili powder. Pour the dressing over the bean mixture and stir to combine.
3. Cover and chill for at least one hour before serving to allow the flavors time to meld together. Stir in the cubed avocado just before serving.
4. Serve with your favorite tortilla chips.

(adapted from this Braised Anatomy recipe)

What's Baking: Gluten-Free Chocolate Chip Cookies

Did you know that tomorrow (May 15) is National Chocolate Chip Cookie Day? Did you even know that there was such a thing as National Chocolate Chip Cookie Day? Yeah, me neither, but, hey, as it turns out, I do love chocolate chip cookies. And if celebrating this culinary holiday means I have to bake up a batch of chocolate chip cookies, well, so be it.

I recently came across this recipe for gluten-free chocolate chip cookies developed by America's Test Kitchen, and I swear, if I didn't know that they were gluten-free, I wouldn't believe you if you told me they were. They are that good. Seriously.

More chocolate chip cookie recipes (gluten-licious) to try:

Chewy Chocolate Chip Cookies
Ghirardelli Chocolate Chip Cookies
Coconut Double Chocolate Chip Cookies
High Altitude Chocolate Chip Cookies
Chocolate Chip Snickerdoodles
Coconutty Chocolate Chip Cookies

Gluten-Free Chocolate Chip Cookies (printer-friendly version)
makes about three dozen cookies

1 3/4 cups gluten-free all-purpose flour mix
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon fine sea salt
8 tablespoons unsalted butter, melted
3/4 cup light brown sugar
1/3 cup granulated sugar
1 large egg
2 tablespoons organic skim milk
1 tablespoon vanilla extract
1 1/4 cups semisweet chocolate chips

1. In a medium bowl, whisk together the gluten-free flour mix, baking soda, xanthan gum, and salt.
2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Whisk in the egg, milk, and vanilla and continue stirring until thoroughly combined.
3. Use a rubber spatula to stir in the flour mixture. Continue stirring until a soft (slightly sticky) dough forms. Cover the bowl with plastic wrap and let sit for 30 minutes.
4. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat. Use a scoop or two spoons to place 1 to 1 1/2 tablespoon rounds of dough on the prepped baking sheet about two inches apart. Bake in the oven for 11-13 minutes, rotating the baking sheet half-way through the cooking period. Remove from the oven once the edges of the cookies are golden brown and the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes before removing and placing on a wire rack to cool completely.
5. Store any cookies in an airtight container at room temperature; cookies are best eaten with a couple of days of baking.

(adapted from this America's Test Kitchen recipe)

What's On the Side: Pistachio-Crusted Roasted Asparagus with Goat Cheese and Fresh Parsley

While I might not count cauliflower among my favorite vegetables, I am solidly on #TeamAsparagus. My favorite way to prepare it is to either grill it or roast it in the oven. I'm not against a brief blanching in boiling water, either. Just, whatever you do, don't boil the heck out of it. That's what I call asparagus abuse. If the asparagus on your plate is limp and terribly bitter, something has gone terribly wrong in the kitchen.

Although it's not quite Asparagus Season up here in the Northwoods, I couldn't help myself and recently purchased a large bunch of asparagus at the local natural foods store, willing myself to ignore the hefty price tag. I'm pretty sure my asparagus craving had something to do with all the lovely and mouthwatering recipes that my favorite Californian bloggers have been posting of late. Someday we'll have fresh local asparagus ready for purchase at the store (and one day maybe I'll be able to harvest some from our own garden, as we have plans to start some stalks this year). Until then, I'll make due with the not-so-local variety.

Although I'm perfectly content with roasted asparagus that's seasoned solely with a light dash of salt and pepper, I'm not opposed to going crazy with a few extra ingredients, either. Recently, Joy the Baker posted a recipe for pistachio crusted asparagus with feta, which originates in the book Handmade Gatherings by Ashley English. Given that I like asparagus, I like pistachios, and I love me some cheese, I knew this would be a recipe that would be right up my alley. Since I already had goat cheese on hand, I swapped it for the feta the original recipe called for, though I think any crumbly savory cheese would do. Plump asparagus stalks, covered in a crunchy crust of chopped pistachios and roasted until tender, then drizzled with a sweet and citrusy vinaigrette? Yeah, springtime flavors don't get much better than that!

Pistachio-Crusted Roasted Asparagus with Goat Cheese and Fresh Parsley
(printer-friendly version)
makes four servings

For the asparagus:
1 pound large asparagus
1 tablespoon olive oil
1 cup shelled roasted and salted pistachios
1/4 cup crumbled goat cheese
2 tablespoons chopped fresh parsley

For the vinaigrette:
1/4 cup olive oil
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon honey
pinch of sea salt
several grinds of black pepper

1. Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper, aluminum foil, or a silpat. Set aside.
2. Rinse the asparagus and slice off about an inch from the bottom ends. (I typically just snap the bottoms off by hand.) Pat dry, then set on the prepped baking sheet. Roast in the oven for 5 minutes to dry the asparagus completely. Remove any remaining moisture by patting dry with a paper towel.
3. Drizzle the asparagus with olive oil and gently tumble to evenly coat each spear.
4. Add the shelled pistachios to the bowl of a food processor with the metal blade attached. Process until completely finely crushed. If you use unsalted pistachios, add in about 1 teaspoon of sea salt and pulse to combine.
5. Spoon the crushed pistachios over the asparagus spears, then turn them over and spoon the remaining pistachios to evenly coat each spear. Place in the oven and roast for 10-15 minutes, or until the asparagus is fork tender.
6. While the asparagus is roasting, make the vinaigrette. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, and honey. Season with salt and pepper and stir to combine.
7. Remove from the oven and top with crumbled goat cheese, chopped fresh parsley, and a drizzle of the vinaigrette. Best served warm or room temperature.

(adapted from this Joy the Baker recipe)

What's On the Side: Roasted Cauliflower

I was listening to The Splendid Table podcast while walking the dogs the other day, and the first segment of the show featured a conversation between host Lynn Rossetto Kasper and Ted Allen, host of Food Network's Chopped. The topic of their conversation was sources of mealtime inspiration and how to avoid getting into food ruts. Ted Allen provided a challenge to listeners: "Pick a vegetable that you think you hate, or that you do hate, and try to conquer it."

Personally, I am not a fan of cauliflower. I despise it raw (it's a waste of space in a platter of raw veggies and dip, in my opinion, which apparently I've said before) and cooked cauliflower isn't much better. I made a cauliflower pizza crust once, and the smell from steaming the cauliflower was horrendous. That definitely did not help with my coming to peace with this cruciferous vegetable.

Enter roasting. In my experience, roasting is the one technique that really helps to save the day when it comes to flavor and texture. A simple olive oil dressing (including the flavors of garlic, lemon, salt, pepper, and cumin) adds an additional layer of flavor to an otherwise bland vegetable. Roasting gives the cauliflower a lovely caramelization and brings out the vegetable's sweetness. The great thing about roasting is that just by switching out the seasonings, you can create a different flavor profile every time. Since I was also serving black bean enchiladas for dinner, I opted to use cumin in my roasted cauliflower side dish, but curry, Italian seasonings, or herbes de Provence would all be lovely options, too.

Are there any vegetables that you once hated but now can't get enough of? Do share!

Roasted Cauliflower (printer-friendly version)
makes 2-4 servings

5-6 cups cauliflower florets (from 1 medium cauliflower)
1/4 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
2 tablespoons fresh lemon juice
1 teaspoon fine sea salt
1/2 teaspoon black pepper
1 teaspoon ground cumin

1. Preheat the oven to 450 degrees. Line a rimmed baking sheet with aluminum foil or parchment paper. Set aside.
2. In a large bowl, combine together the cauliflower florets, olive oil, sliced garlic, lemon juice, salt, pepper, and cumin. Stir or toss to combine.
3. Spread the cauliflower onto the prepped baking sheet in a single layer.
4. Roast in the oven for 20-25 minutes, stirring every 10 minutes or so to ensure even roasting.

(adapted from this Emeril Lagasse recipe)

What's For Dinner: Black Bean Enchiladas

Cinco de Mayo calls for some delish enchiladas for dinner. I actually first made these black bean enchiladas several years ago, back when this blog was jut a baby. I like to think my food photography has improved since then, and I think this recipe was definitely in need of a new photo. These enchiladas come together rather quickly and can go from the stovetop to the oven to the table in about 30 minutes.

I find that these enchiladas have a bit of heat from the chipotle peppers, even when I scrape off most of the seeds. (What can I say, Midwestern palate just can't handle a lot of heat!) So, if you are sensitive to spiciness, I'd recommend using only one chipotle pepper (removing most or all of the seeds) or skipping them all together.

Black Bean Enchiladas (printer-friendly version)
makes 12 enchiladas

4 tablespoons olive oil, divided
1 cups white onion, chopped (1/2 large onion)
2 cloves garlic, minced
1 can black beans, drained and rinsed
1/3 cups salsa (your choice of spiciness, I used medium)
2 chipotle peppers in adobo sauce, chopped (remove most or all of the seeds to reduce the heat)
2 tablespoons fresh cilantro, chopped
12 corn tortillas
1 small can organic tomato sauce
ground cumin
chili powder
1 cup shredded mozzarella cheese

1. Preheat the oven to 400 degrees.
2. Heat 1 tablespoon of olive oil in a large saute pan over medium heat. Add the onion and saute until softened and golden, about 5 minutes. Add in the garlic and saute until fragrant, 30 seconds. Add in the black beans, salsa, and chopped chipotle peppers. Stir to combine. Simmer over low heat for about 5 minutes.
3. Remove the black bean mixture from the heat and stir in the cilantro. Set aside.
4. Meanwhile, add 1-2 tablespoons of olive oil to a skillet over medium heat. Add in a pinch of cumin and a pinch of chili powder.  Mix in 3 tablespoons of tomato sauce. Soften one tortilla at a time in the tomato mixture, heating for about 10-20 seconds on each side. Move the tortillas to a flat surface after softened.
5. To put together the enchiladas, place several spoonfuls of the black bean mixture into the middle of each tortilla, and roll. Place the enchiladas seam-side down in a shallow baking dish.
6. Cover each enchilada with an equal amount of the shredded cheese.
7. Bake in the pre-heated oven for about 15 minutes, or until the cheese is golden and bubbly.
8. Garnish with additional chopped cilantro before serving.

What's For Lunch: Chicken Coconut Curry Soup

I feel like a broken record around these parts -- but just when I think Spring has finally decided to stay for good, the temperatures drop drastically and we get another coating of snow. This week I decided that if the heat wasn't coming from the weather outside, I could at the very least bring in a little heat in the kitchen. This chicken coconut curry soup is warm with spice, comforting, and the perfect antidote to a grey and gloomy day.

If you'd like a little bit more (or less) spice, play around with the amount of curry paste you use. If you really want to tantalize your taste buds, consider adding in some additional red pepper flakes to really turn up the heat.

Chicken Coconut Curry Soup (printer-friendly version)
makes 6 servings

1 tablespoon olive oil
2 carrots (1 cup), peeled and chopped fine
1/2 (1 cup) large yellow onion, chopped fine
1 red bell pepper (1 cup), chopped fine
2 tablespoons red curry paste
3 tablespoons brown sugar

1 cup cooked boneless, skinless chicken breast, chopped (I used this poaching method from The Kitchn)

1 cup cooked white rice

13.5-ounce can organic unsweetened coconut milk (lite or full fat)
3 cups low-sodium organic vegetable broth
fresh cilantro for garnish [optional]

1. Heat the olive oil over medium heat in a Dutch oven or medium stock pot. Add in the chopped carrots, onions, and red pepper and saute until softened, about 5-8 minutes.
2. Stir in the curry paste and brown sugar and cook for 2-3 minutes. or until the curry paste is fully incorporated.
3. Stir in the coconut milk and vegetable broth. Then add in the cooked chicken and rice. Reduce the heat to medium-low and simmer for 20-30 minutes.
4. Garnish with fresh cilantro before serving.

(adapted from this Savory Sweet Life recipe)