Category: Sides

indian spiced popcorn

happy national popcorn day!

This post was created in partnership with Crate & Barrel. All opinions are our own.

It’s here! Today is #NationalPopcornDay and we have been waiting all year for this! We are very excited to partner with Crate & Barrel for this momentous holiday, and came up with a tasty recipe to celebrate in style! If you like Indian food, you will love this Indian spiced popcorn. Seasoned with cumin, garlic powder, curry, salt, pepper, and garam masala, this aromatic snack is also tossed with a pinch of cayenne pepper for that perfect picante pop. Head over to the Crate and Barrel blog to get the full recipe and to read our post, and in the spirit of today’s festival, we give you full permission to take the day off, and enjoy a giant bowl of hot fresh popcorn in honor of this beloved treat. Happy popping everyone!

Click HERE for the recipe!

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baked brie with honey and toasted pine nuts

baked brie with honey and pine nuts

This post was created in partnership with Dagoba. All opinions are our own.

Last week we drove 1,006 miles in two days. We spent the holidays at the house where Ryan grew up, in the quiet neighborhood of Tigard just outside Portland, Oregon. The plan was to fly there, spend time with the family through Christmas, then help Ryan’s dad by driving his car to Los Angeles to sell it down here. Portland is perfectly picturesque this time of year, especially since it snowed on and off while we were there. It was just enough to dust the trees, make the ground sparkle, and provide a magical white Christmas—which has only happened a few times during the sixteen years we have been together. Every holiday season, Ryan’s mom Peggy makes a batch of fudge to pass out to the neighbors, and on Christmas Eve, we bundle up and walk around the snowy neighborhood, admiring the decorated houses and festive lights, while knocking on doors to deliver sweet treats to lucky recipients.

baked brie: easy, quick, and always a crowdpleaser
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roasted garlic sourdough knots with pecorino

roasted garlic sourdough knots with pecorino

Please excuse our dancing. We do have a good reason: it’s now the middle of autumn and we haven’t seen a drop of rain for months… so we figured we’d try something—anything—to bring forth some much-needed water from the sky for our poor dehydrated city. Hopefully this rain dance will work, and our plants will finally be restored from their pathetically drooping, shriveled state to plump green leaves, bursting with moisture. While we await that day, we’ve been pretending like it’s autumn by playing rainfall sounds as our background music, keeping the air conditioning below 55, and closing all the shades to make the house dark and wintry. We will get our autumn one way or another, and this simulation method seems to be working. We may look peculiar wearing snow hats and sweaters inside our kitchen as we cook, but with the gentle sounds of raindrops from our speakers and frosty air blowing from our A/C, we are now ceremonially set for soup season. Bring on the hoppin’ john, bring on the hot nutella, and let’s get this party started.

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stir-fry veggie lettuce wraps with ginger-garlic tofu

stir-fry veggie lettuce wraps with ginger-garlic tofu

This post was created in partnership with Taylor Farms. All opinions are our own.

One question we are often asked is how we stay so skinny. We may share lots of desserts here on the blog, but we also try to keep the recipes balanced between the sweet autumnal cocktails and cookies that continue to make appearances in our somewhat-balanced household. All kidding aside, it is a combination of factors: heredity (you should see how thin our moms are), hiking, and taking time to eat healthy. Our dinners for the past few months have consisted of mountains of roasted vegetables, sautéed greens, quinoa, and tofu prepared a hundred and sixteen ways. We have been extra creative in the kitchen, experimenting with different techniques to prepare our produce and we have been thrilled with the results. The only downside is it can take a while: when you’re in a hurry and don’t have time to cut and peel loads of sweet potatoes and beets then wait a half-hour while they cook in the oven, you need a quicker—but still healthy—alternative. So we created a delicious and easy weeknight dinner that takes less than fifteen minutes from start to finish, and we’re excited to share it with you today.

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blistered shishitos with garlic and ginger

blistered shishitos with garlic and ginger

This Labor Day weekend we flew to Portland to visit Ryan’s family. His cousins David and Ana were in town all the way from Spain, so we kissed Sylvia goodbye and headed north to see them. Aside from the thick smoke caused by forest fires looming over the entire state of Oregon, we had a wonderful time: cooking meals together, jumping on trampolines with our nieces, meeting their guinea pigs Pepe and Nick, swimming in the pool—including a few rounds of Marco Polo, sampling fresh crispy churros con chocolate in a boutique shop near downtown, taking long walks through the lush Durham Park just steps away from the house where Ryan grew up, all the while practicing our Spanish with the relatives. One night for dinner, Ana prepared a pastel, a savory quiche-like dish with eggs, potatoes, and white asparagus, topped with a tangy red sauce made from roasted pimentos, raw garlic, and cream. We will definitely be posting about it here soon, but until then, this simple appetizer we are sharing today reminds us of when we visited them in Spain—hopping from bar to bar and sampling the few vegetarian tapas options we could find. Say hola to blistered shishito peppers with garlic and ginger.

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