Strawberry Rye Loaf with Buckwheat Groats

This wasn’t supposed to be a rye loaf, but it just happened because when I walked into IRMA (like a mini, Danish Whole Foods), I was mesmerized by how pretty everything was designed.

The cereal boxes and flours were like impeccable, everything was just SO beautiful. I couldn’t stop staring.

When I finally got it together and it was time to buy flour, I was like a little scared at all the flour options, and especially scared because they weren’t in English. I reached for my Google Translate app but I didn’t have any service in the damn market so I took a gamble. I went for a big bag, figuring it was most likely all-purpose.

Strawberry Rye Loaf with Buckwheat Groats

The rest of the grocery shopping was interesting. Baking powder is “bagepulver“. I sorta figured it out. My milk purchased was assisted by an older woman who thought it was kinda funny that I was almost buying kefir. LAWD.

When I got home and started putting all the labels in google translate, I was like OH I BOUGHT RYE FLOUR OK.

Strawberry Rye Loaf with Buckwheat Groats [click to continue…]

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Gluten-Free Chicken Parmesan with Zucchini Noodles

I’m finally back in The United States. I’m finally back in California. I’m finally back hanging with my crew (Joshua and Amelia). It’s glorious.

There was a bit of a hiccup, tho. Amelia hurt her foot and we spent the good amount in the morning yesterday trying to figure out what was wrong with it. The expensive x-rays at the vet told the vet she’s mostly fine. But she’s still walking with a pimp walk. We have no idea what this girl did so for now she’s on some anti-inflammation meds; we’re hoping if she has a little ligament tear, it’ll just heal up all by itself.

NO CHILL!

Gluten-Free Chicken Parmesan with Zucchini Noodles

Now that I’m back, I’m trying to eat a wee-bit healthier because I went a little cray on my trip (as you saw on Monday’s post). There was so much food! I’m actually really craving vegetables and lighter meals.

I usually give a gigantic side-eye at recipes that make something gluten-free that usually shouldn’t absolutely typically have gluten in it but this chicken parmesan was soooooo good. The almond meal give it such a delicious nutty flavor and it crisps up so nicely that it totally works in my book. I didn’t even miss the bread crumbs one bit.

ZucchiniChickenParm-3

ZucchiniChickenParm-4 [click to continue…]

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Copenhagen Trip

Eeeee! Last week I had the super fun pleasure of going to Copenhagen, Denmark for a whole week. There was lots of eating and boat riding and bike riding. It’s the most charming, quaint city. It’s big enough to be filled with amazing food, clothes, shopping and culture yet small enough to not leave you with an ounce of stress.

A big dose of fun was added into the mix because Yossy and Michelle were my travel and eating homies. We ate casual food, fancy food and everything in between.

Copenhagen Trip

It was my first time in Scandinavia ever and I was happy to learn a few things:

1. Danish is a v v hard language. When I said pronounced words as they looked, like, in English, they were completely different from the actual pronunciation. For instance, the most important word I learned to pronounce was the word HYGGE, which basically means cozy AF (my life mantra).

So, us English speakers would pronounce it ‘hi-gue’ when it actuality it’s pronounced ‘hue-guel’. LIKE, WHAT?!

Copenhagen Trip [click to continue…]

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Hatch Chile Summer Squash Queso Fundido

I’m currently hanging around Copenhagen with Yossy and Michelle. Recap coming very soon!

Before I left I had this idea to combine my two favorites things: vegetables and chz in a spicy concoction that screams summer!

For the past few weeks I’ve been trying to eat on the healthier side because it’s so easy to do in the summer time. Every morning I’ve been getting up, sautéing some cherry tomatoes over super high heat and throwing in green onions, zucchini, crushed red pepper flake and lots of garlic. I’ll eat this with a couple of eggs and it’s perfection! It makes me feel all powered for the day, especially when I have like two almond milk lattes.

Hatch Chile Summer Squash Queso Fundido

Hatch Chile Summer Squash Queso Fundido

This isn’t all that healthy I suppose but it’s SO good and tasty.

You start with cooking and caramelizing the zucchini. This may seem a little strange but don’t worry. It taste so creamy with the cheese—it’s delicious!

Hatch Chile Summer Squash Queso Fundido [click to continue…]

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Blueberry Cardamom Coffee Cake

I realize that I might be the worst packer in the world. Namely because I want to take everything but I want it to fit into a carry-on because waiting for bags at LAX is SO boring. It all just takes so long. When I land after a long flight, I generally want to get out of the airport as fast as I can. I also love the idea of traveling super light, being one of those people that could survive off of nearly nothing.

But I’m not like that deep-down because I like options! And jackets and shoes. Who knows what I’ll want to wear on any given day, you know?

Blueberry Cardamom Coffee Cake

So, I wrote a list this time, and I’m trying very hard to stick to it. We’ll see how I do. In other news, coffee cake!

I usually put coffee in my coffee cake but this time I thought that might be a little weird so I went with fall spices like cinnamon and cardamom. I love fall spices with summer fruit.

Blueberry Cardamom Coffee Cake [click to continue…]

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Summer Berry Pie

HIIII!!!! I’ve wanted to do this FOR so long. Today I’m so excited to tell you that I’m co-hosting a pie workshop with my friend and baker Nicole Rucker.

Here are the details:

Date/Time: Saturday, October 1st, 2016 from 11am to 3pm

Where: Los Angeles, CA (at Cofax Commissary, West Hollywood)

What you’re going to learn: During this class you’ll learn everything about making the perfect, fool-proof pie crust.

Then, you’ll assemble and make your very own apple pie. We’ll talk apples, you’ll have a choose-your-own-adventure filling experience.

And you’ll learn about some options when it comes to making pretty braids with your pie crusts, using cookie cutters, getting the perfect crimp.

While all the pies are in the oven, we’ll sit down and eat the cutest autumn-like lunch and hang out and be friends.

Strawberry Rhubarb Braided Pie

Take-aways: You’ll take home the chilled pie crust you made, your whole baked pie you assembled, a packet of recipes and a fun gift bag.

And all that knowledge you just learned.

Rhubarb Pear Slab Pie

To buy tickets, visit the EventBrite page.

Can’t wait to meet you all and bake some pies together!

xoxo,
Adrianna

Summer Berry Pie

[click to continue…]

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Heirloom Pan Con Tomate

Heirloom Pan Con Tomate

I JUST finished the first pass of A Cozy Coloring Cookbook. I added a few more recipes because I want it to feel full and worth it. I added an olive oil cake studded with apples and fall spices…that can all be thrown into one-bowl. It’s maybe my favorite new cake in the entire world because it takes like 10 minutes to throw together. It just took me a million tries to get right and I’m still, like, is this tasty, is this good? I plan on making it one last time this week before I head to Copenhagen.

Heirloom Pan Con Tomate [click to continue…]

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Blueberry-Blackberry Turnovers

I’m leaving for Copenhagen on Friday! WHAAA!! Yes, I’ll be there for a whole seven days to eat my way through a city I’ve never been to. I’ve always dreamed of going. My dad actually worked in Scandinavia for a big part of my childhood so each time he’d return, he’d have stories about the people, the food, the culture, the politics. It’s a bit of a dream that I’m going and sort of still can’t believe it.

I knew that before I left, I had to make these. They’ve been on my to-make list ever since the Bon Appetit came in the mail and I spotted my homie Nicole Rucker’s spread in there. It’s seriously one of the prettiest I’ve seen. So white and clean with beautiful pops of purples and blues.

Blueberry-Blackberry Turnovers

These turnovers stood out to me because I glaze looked so drippy and delicious and when I peeped the recipe, I was super stoked at the ingredient list.

This is the first time I’ve tried the vinegar/syrup added to pie crust before, which I had seen a few times, but never attempted. I’m into it! It’s dope!

Blueberry-Blackberry Turnovers

Blueberry-Blackberry Turnovers [click to continue…]

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Paella Party with Anthropologie

One of my favorite childhood memories is a summer I spent on the coast of Spain. When we arrived to the small port town, we met up with my dad’s first cousin (and her family) who had recently moved there. It was 10pm, way past all of the kids’ bedtimes, BUT IT WAS TIME FOR DINNER.

The restaurant was in a quinta, unsuspecting and hidden from the street; when we entered, it was a full-blown party. Twinkling lights were hung above families and friends around large tables, talking, telling stories, laughing. In the center of each table were huge paella pans filled with perfectly cooked Valencia rice, a medley of freshly caught seafood. And sangria, lots and lots of sangria. Even as a teenager, I knew at the time, as we were eating and laughing, that it was an experience that I would one day be nostalgic about.

Paella Party with Anthropologie

For this post, I teamed up with one of my favorite stores of all time, Anthropologie. It’s no secret that the majority of things I buy for this here blog are from Anthro, so I was SO excited to be able to do this with them.

Paella Party with Anthropologie

A few weeks before the shoot, I tested the paella and it totally took me back to childhood because this was the dish my parents always made on Sundays, when special people were coming over.

There are a few things that I think are super important when making paella:

1. The type of rice is mucho importante. I like using Valencia rice (you can find it online or at Whole Foods); if you can’t find it, then Arborio (risotto rice) is the next best thing.

Paella Party with Anthropologie [click to continue…]

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One-Pot Summer Veggie Pasta

This past weekend I listened to lots of Sade, thought about baking a cake but didn’t, took Amelia to the groomer’s and helped Josh cook a dinner for 20 people in an artsy loft that does Virtual Reality. I put on one of those face masks and “interacted” with this girl in this green screen room and it was interesting and a little weird!

As Monday approached I got one that itchy, Sunday-blues-y feeling but then I remembered I had this one-pot summer pasta to share with you all and got excited! I made this a few weeks ago for lunch and it was THE EASIEST THING TO MAKE.

Not sure if you remember, but a few months back I posted another one-pot pasta and it was SO GOOD.

One-Pot Summer Veggie Pasta

One-Pot Summer Veggie Pasta [click to continue…]

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