Vixen in the Kitchen: My first at-home brunch

I’ve been thinking about kale a lot lately, mostly how much I miss it, so when I happened upon a recipe for kale salad with dates, almonds and Parmesan in the December Self, I promptly ripped it out and vowed to make it ASAP.

Since I knew the fella and I wanted to have an at-home brunch this weekend, I decided to tackle most of the meal myself, so I prepped the kale last night, as per the recipe, to soften the hearty greens.

I thought quiche would be a perfect companion, and since we love us some sun-dried tomatoes, I Googled around and found this recipe for a sun-dried tomato

and spinach quiche. The fella thought a nice fillet of salmon would make a fine addition to the salad, so we picked up a really nice piece on our Whole Foods run yesterday.

I think between prepping the quiche and its 45-minute cooking time and cooking the salmon, which the fella drizzled with honey and dusted with brown sugar, brunch took less than an hour and a half.

To make it a true brunch, at least for us, we made Bloody Marys with a bacon-salt rim that rounded out the meal perfectly.
We got both the mix and the salt at the Whole Foods on Houston Street, and if you like a spicy Mary, you’ll be pleased with this bottle for sure!

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The food was super filling and definitely ultra-healthy, which I’m stoked about (sadly, I can’t say that about some of our normal brunch choices). During the whole meal, the fella could not stop raving about brunch, and that made me really happy!

I can’t wait to make these dishes again … and enjoy the leftovers, of course!

What are your go-to at-home brunch dishes?


Vixen in the Kitchen: Craving curry

Stop the presses: I cooked.
I honest to goodness cooked.
And it wasn’t my trusty tomatoes parmesan recipe.
I know, right?

Nope, from the moment I saw the Thai chicken curry recipe in the latest Bon Appetit, I was mad-craving curry, and finally just up and made it last night.

Ingredients for last night's curry.

Ingredients for last night’s curry.

I had every intention of making the recipe as is with chicken thighs (minus the onions, of course), but once I got to the store, I thought tofu would be a really good substitution, so I got that instead. I also decided to throw in some chick peas because I’ve had a hankering for them lately, too, and could always use the extra protein.
Ever since I got the flu over Christmas, I’ve been seriously craving healthy food – and I love it and have been sticking with it as I’ve been convalescing.

I started cooking (which smelled amazing, by the way), and found another can of chick peas, so I made the executive chef decision to just use them and not the tofu.

It was incredible.

Up close and delicious.

Up close and delicious.

Since it was yellow curry paste, there was a subtle heat that played on the tongue, but it wasn’t a “holy shit” heat. I am so excited to have another recipe to add to the repertoire, especially another vegetarian one that the fella really liked, too!
In fact, I’m pretty sure that my version was vegan, which is an added bonus. 

Next up on my cooking docket is a kale salad recipe I can’t wait to try from Self, so stay tuned for that one!


Nom nom naan

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I think I could honestly eat pizza every day of the week.
I mean really, what’s not to love about the ooey, gooey, cheesy, bready wonderment that is pizza??

It’s no big secret that the fella wears the (proverbial) apron ’round here. He’s a truly amazing cook, and many of our family’s favorite – and best-tasting – meals are dishes he just dreamed up from a craving.

The other night one of his cravings happened to be some flatbread pizzas using the uneaten fresh mozzarella and brie we bought for New Year’s Eve. Off we went to the store, where we bought two packages of naan, some pears and fresh tomatoes.

On two pieces of naan, he spread a small can of tomato paste, then topped it with tomato and thick slices of the fresh mozzarella. On the other two went the brie topped with thinly sliced pears and a hearty drizzle of yummy Modena balsamic vinegar.

Both went into the oven, and about 20 minutes later, out came their bubbling goodness. The brie was my favorite, while the fella loved the mozzarella. As I write this, I’m seriously dreaming about the brie one, mmm.
Party bonus: Both are vegetarian!

Talk about making a dream a reality: The fella just came in to ask what I’m writing about, and after I told him, guess what we’re having for dinner again??  Yay!

I want to concoct a recipe using fresh arugula, but don’t know how yet … maybe I’ll mull it over during brunch … I’ll keep you posted.

Until then, do you have a favorite flatbread recipe? I’d love to try it out!