Girls on Food

Recipe

Baked Pumpkin Spice Pudding: A Warm Treat From Our Friend Up North

Sure, pumpkin pie may seem like a strictly Thanksgiving-time treat but then poof…its gone. What happens for the rest of the year? Especially during late-winter when we’re craving that delicious, warm, treat? I think I found something to tie us over in these frigid months, especially in this Canadian -10 weather.

Now, I’m not a total “pumpkinhead.” Pumpkin is a hit or miss ingredient for me as well. Pumpkin pie= hit. Pumpkin latte= miss. I also don’t like raisins on their own (that’s a hard no from me) but I love them when they’re baked, cooked or thrown into a dish with any other ingredients. Combining pumpkin and raisins together is a combination I’m so glad I found. That’s when I fell in love with Baked Pumpkin Spice Pudding.

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Testing Fox Run’s Garlic Keeper With My Just Beet It Recipe

Could you even imagine a life without garlic? I absolutely can’t! I pretty much add minced and sautéed garlic to everything that isn’t a dessert. I always crave that intense blast of pungent flavor- there’s never a bad time for it.

Since I live in LA, my kitchen gets sunny and toasty during the day, which makes keeping garlic the old fashioned way (hanging from a ceiling, or just in a ceramic bowl on the counter) not so ideal. I’ve been keeping garlic in the fridge, and I get so bummed out when it begins to sprout, due to moisture. I was asked to test-drive Fox Run’s Garlic Keeper, and I’m so glad I did. I’m always excited to prevent any chance to avoid food spoilage and save a little cash.

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Ideas For a Vegetarian Friendsgiving

Veggie Friendsgiving!

Carla here! Thanksgiving season is here and it’s my favorite time of the year! Halloween is a close second but there’s just not enough savory foods involved. I’ve been a pescetarian for 7 years, and while I never impose my diet on anyone, I just serve awesome meatless meals that I would enjoy and after a few bites, my friends eventually forget about having meats as mains.

Thanksgiving is a great time but Friendsgiving is equally important. To celebrate all of the amazing friendships in our lives, I scoured the internet high and low to find out what the best dishes for this year’s Veggie Friendsgiving feast. There are so many delicious options that bring all the flavors and feels of the season without meat! Try them one or try them all!

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Healthy Cioppino with Jammy Roasted Tomatoes

Up in the Pacific Northwest, we are officially entering the gray monotony of wet, cold, and miserable weather until spring. Which means its time for foods that warm me up! This usually puts what I am craving and what I should eat at a crossroads.

Carb-y creamy things may be delicious, but what about all those veggies I should be eating? Is anyone else feeling big time comfort food cravings as soon as the weather turns??

Instead of choosing between comfort food and health, I’m combining them with this cioppino! Its packed full of veggies, fish, fresh herbs, the most luscious broth, and an amazing secret flavor bomb ingredient: slow roasted cherry tomatoes! They are jammy and umami rich in the best possible way! They add incredible complexity and richness to the soup!

It’s the perfect light – yet filling – way to warm up on these cold wet days!!

Now, to the recipe!

Note: The soup is dairy free and gluten-free. The olive oil crostini is optional for serving!

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Julianne’s Post-Workout Cornish Game Hen With Fox Run’s Vertical Poultry Roaster

I’ve been increasing my visits to the gym as of late, trying to work off all of those calories from restaurant tastings. While my body and mind feel clear and great, I’ve been getting so hungry after all that stair climbing and cycling. Since I have a somewhat fast metabolism, I have to have a full meal after I do cardio heavy workouts.

When Fox Run Brands reached out to me to try a product-test on their Vertical Poultry Roaster, the timing couldn’t have been more perfect! Although most owners of this product use it to roast their full-size chickens, I’ve been wanting to experiment in the kitchen with one of the more underrated birds out there- Cornish Game Hen.

Nutritionally, these portion perfect hens (minus skin and bones) are packed with 57 grams of protein and 9 grams of fat, making them a great post-workout beastmode treat. But how does it compare to the traditional roast technique over my new roast technique with the Vertical Poultry Roaster?  Follow the recipe below to taste for yourself!

Julianne’s POST-WORKOUT Cornish Game Hen

Tools Required:

Fox Run Brands’ Vertical Poultry Roaster

Baster

Tongs

Baking pan

Aluminum foil (optional)

Ingredients:

1 Cornish game hen patted dry

1 thin slice of room temp salted butter

4 sprigs of fresh rosemary

2 slices of quartered fresh lemon

3 garlic cloves

Salt and pepper to taste (I prefer Himalayan pink salt)

INSTRUCTIONS:

  1. Pre-heat oven to 450 degrees F.
  2. Take your Fox Run Brands’ Vertical Poultry Roaster and stuff the middle with rosemary sprigs, lemon quarters and place garlic cloves at the top.
  3. If your hen is coming from a sealed package, rinse off with water. To get that perfect crispy skin, make sure to pat and dry the hen thoroughly with a paper towel before moving forward.
  4. On a clean cutting board, lay your hen out (see image above) and use a small knife to get that top skin loose, then place the thinly sliced butter on the two breasts, you can maneuver it closer to wings too. If you have additional rosemary, feel free to stuff some here also, for extra herbal flavors.
  5. After you’ve stuffed your hen, gently place the hen on top of the Fox Run Brands’ Vertical Poultry Roaster through the cavity. Place stuffed hen on a baking pan. It’s effortless!
  6. Optional – If you want to retain a little more moisture, wrap hen in aluminum foil before placing in the oven.
  7. Otherwise, bake in oven for 25 minutes.
  8. After 25 minutes at 450 degrees F, remove hen from oven and turn the heat down to 325 degrees F.
  9. While the heat is cooling down, glaze your hen with the juices with a baster. If you used aluminum foil, remove it for the next step so that it can crisp up.
  10. Bake at the pre-heated 350 degrees F for 30 minutes, and continue to glaze a couple of times throughout.
  11. Remove baking pan from heat. Then carefully remove the hen from the vertical roaster with tongs. Let it cool, and it’s ready to serve!

Looking for a low-carb side dish? Check out my recent Just Beet It recipe on our Instagram page and make sure you’re following us too! Be sure to check out other fantastic Fox Run Brands products here.

This post is sponsored by Fox Run Brands; however, all thoughts and opinions expressed are my own. 

Paula’s Cheesecake Baked Apples

As we are coming upon the end of apple season here in Canada, other parts of the world are right in the middle of enjoying this beautiful harvest. Nothing screams FALL to me more than delicious apple desserts. Apple pie, apple crisp, candy apples. But have you ever tried Cheesecake Baked Apples?

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Brittaney’s Minty Coconut Date Shake

They’re rich in vitamins, make us more beautiful, is full of protein and more. Can you guess what food this is? D A T E S. Not convinced yet? Here’s a list of 10 benefits from eating dates.

Now dates aren’t the easiest things to eat plain, so what better way to intake them than blending them up in a delicious shake that you can have at any time of the day!

Here’s what you’ll need:

Brittaney’s Minty Coconut Date Shake

1 1/2 cups unsweetened coconut milk
1 cup frozen coconut chunks
1 cup spinach
1 banana
5-10 medjool dates (take the pits out)
15-20 mint leaves
1/2 cup coconut greek yogurt

  1. Chop de-pitted dates into small pieces
  2. Place ingredients into a large blender (ice is optional, coconut chunks should be cold)
  3. Blend away until smooth

And there you have it! If you want to make it extra minty add more mint and you can even add some cocoa nibs to the mix.

Enjoy 🙂

Join Me at Macy’s Culinary Council Chef Marcus Samuelsson Cooking Demo! Wednesday, October 4th 2017 at 6 PM

BAY AREA FOODIES!

Are you ready to spend an evening in culinary arts heaven with Red Rooster Head Chef Marcus Samuelsson? Myself (and the rest of Girls on Food) are so excited to join one of our favorite chefs for a special cooking demonstration at Macy’s Northgate, in San Rafael, CA, where he will be sharing a few of his favorite recipes and cooking techniques.

When: Wednesday, October 4th 2017 at 6 PM

Where: Macy’s Northgate, Home Department – Level 3, 1000 Northgate Drive, San Rafael, CA 94903

Price: FREE! RSVP here to ensure a spot.

BONUS! Before the demo, With any purchase of $35 or more in the Home Department, receive a special gift and a copy of Chef Marcus’ latest book, The Red Rooster Cookbook: The Story of Food and Hustle in Harlem, and a chance to meet Chef Marcus and take a photo with him!

I will definitely be stocking up on some new kitchen gadgets but I’m so excited to get a copy of this book and take a shot with Chef Marcus! I’m ready for my close-up!

Culinary Council is a collection of spectacularly talented chefs, pastry chefs, and food professionals that travel throughout the country and hold various tastings and demonstrations in Macy’s all over the U.S. Check with your local Macy’s to see if any are happening near you!

I’ll be live on my Instagram feed with stories, so be sure you’re following me!

 

This post is sponsored by Everywhere Agency on behalf of Macy’s; however, all thoughts and opinions expressed are my own. Image courtesy of Macy’s Culinary Council. 

#NationalBaconDay is (Jalapeño) Poppin’

It’s National Bacon Day! Actually, there has been some confusion about when National Bacon Day actually is, and after some research (Googling, really) we’ve come to the conclusion that bacon is so ridiculously awesome that you can celebrate it today, and September 2nd, and December 30th. How cool is that? But back to the task at hand: (first) National Bacon Day!

The first college football games are a few short days away. What better way to celebrate this porky food holiday than with this delicious take on the classic jalapeño popper? No need to pull out the greasy deep fryer; these spicy, salty, cheesy bites of goodness are baked in the oven.

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Summer’s Kelp Noodle Pad Thai

I have been trying out this whole no processed carbs thing for awhile now and I actually really love how it makes me feel. However I am only human and the noodle craving has hit me hard. Like really hard. I want all the noodles and I was especially craving pad thai. Obviously pad thai is not on my meal plan. I know what you’re thinking, “But Summer you love zoodles. You are always telling us they are an awesome substitute for noodles. Why don’t you just use those?” You guys are right, I do say that and I mean it. They are an awesome substitute for noodles but I need in this moment something more. I need the firmness of a perfectly cooked al dente noodle.

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Isabel’s Whole Roasted Chicken

There’s something about whole roasted chicken with it’s the perfect balance of herbs, spices and lemony aroma! It makes my heart sing and my tummy rumble with joy. It reminds me of all my favorite things; my mother’s house, fall, cozy nights playing cards with my family! Not only is it delicious, it’s also one of those meals that produce little baby meals all week long.

To me, the best part of roasted chicken is the crispy skin. I realize that might gross some people out, but when it’s cooked correctly, it’s delicious. This roasting method gets a nice crisp outside but keeps the meat nice and juicy on the inside. No dry white meat here! You can really use any combo of spices and herbs you want, but I personally love the combo in this recipe.

Serve your beautiful chicken with your favorite sides and you have a delicious dinner for the whole family. My favorite sides are quinoa or rice, steamed broccolini or roasted veggies, and a side salad!

Isabel’s Whole Roasted Chicken

1 organic, free range whole chicken (Mine was about 4 1/2 Lbs)
Tons of fresh rosemary
Two or three large garlic cloves
Lemon
1/2 white onion (optional)
Pink sea salt
Lemon pepper
Garlic powder
Cayenne pepper
Paprika
Olive oil
Directions:
Preheat oven to 400F (If your oven runs hot or cold adjust it accordingly).
Pat chicken dry with a paper towel so the skin will get nice a crispy-steam=soggy skin.
The wings will be pointing up when cooking so starting on the bottom season starting with lemon.
After lemon, add olive oil and a good amount of spices.
Flip over and liberally season in the same way.
Stuff the used lemon halves, rosemary, garlic and onion inside the chicken.
Truss the legs of the chicken tightly. (Don’t skip this step!)
Bake covered for 25-30 minutes.
-Tip- be sure that the tin foil or lid doesn’t touch the chicken because when you take it off the skin will come off with it wherever it’s touching.
Baste with juices in the bottom of the pan and season with a little more lemon pepper, garlic powder, and salt.
Cook uncovered for 15-20 minutes or until internal temp is 165F and skin is crispy.
-I like the skin almost burnt, in some places, as you can see in this photo. If you want it a little less intense just turn down the heat a bit or “tent” with tin foil. This method allows the direct heat to be blocked without trapping steam, which will uncrisp the skin.
Let rest for at least 10 minutes before cutting to keep the juices from running out which will make your chicken dry. 
Once you’ve cooked a whole chicken the possibilities are endless as far as where to go next. Plain old leftovers, cold chicken salad, chicken sandwiches, and the best part…bone broth! The process of bone broth involves slow cooking the chicken bones in water with spices, herbs, and vegetables. This takes the nutrients from the marrow of the bones and the vegetables and makes an extremely nutritious broth that can be eaten alone or made into any soup that calls for chicken broth. Homemade is always best in my book! It adds such amazing flavor and depth to your soups that you’ll never go back to store bought!

Macy’s Culinary Council Brings Timothy Hollingsworth to Walnut Creek

BAY AREA FOODIES!

Are you ready to spend an afternoon in foodie heaven with former French Laundry Chef de Cuisine and current owner of Otium in LA, Timothy Hollingsworth? Myself (and the rest of Girls on Food) are so excited to join one of our favorite chefs for a special cooking demonstration at Macy’s Walnut Creek, in Walnut Creek, CA, where he will be sharing a few of his favorite recipes.

When: Sunday, August 27 at 1pm

Where: Macy’s Walnut Creek, Home Department, 3rd Floor, 1301 Broadway Plaza, Walnut Creek, CA 94596

Price: FREE! RSVP here to ensure a spot and receive a $10 Macy’s gift card when you check in! 

Before the demonstration I’ll be roaming Macy’s latest in cookware and gadgets for my kitchen. I’m thinking with that $10 Macy’s gift card, I could stock up on some early Halloween kitchen goodies.

Also, with any purchase of $35 or more in the Home department, you will receive a special gift and a chance to meet Chef Timothy for a photo opp! I’m ready for my close-up!

Oh my gosh I can’t wait! Like many Bay Area locals, I’ve been dreaming of dining at French Laundry, so to have him cook for us personally will be such a treat! When Julianne attended his recent Culinary Council demo in LA, I was watching the Girls on Food Instagram stories salivating over his cooking!

Culinary Council is a collection of spectacularly talented chefs, pastry chefs, and food professionals that travel throughout the country and hold various tastings and demonstrations in Macy’s all over the U.S. Check with your local Macy’s to see if any are happening near you!

I’ll be live on my Instagram feed with stories, so be sure you’re following me!

 

 

This post is sponsored by Everywhere Agency on behalf of Macy’s; however, all thoughts and opinions expressed are my own.