Let’s chat about shortcuts! Having a rainbow-colored lineup of homemade curry pastes in the freezer is one of my favorite, slightly cheaty culinary strategies. Tricked out miso pastes fall into this category as well. A few times a year, I take an hour or two, and make a range of favorite pastes. I freeze them in little snack-sized baggies, and stack them flat in the freezer enabling quick thaws for flash-quick weeknight curries, vibrant broths, and noodle bowls. 
A lot of you are familiar with this Lemongrass Turmeric Curry Paste (a long-time favorite), and today’s recipe is a beautiful rosemary spiked alternative. It’s a herbaceous, green miso paste with some garlic bite, rounded out with lots of scallions, cilantro, and ginger. The brothy noodle bowl pictured above is a winter green miso soup along with noodles, winter-miso roasted tofu cubes (notes below), with hemp seeds. Also, lots of chopped chives, and some leafy broccoli (cooked in the pasta water for the last minute). I’m also including ten other ways I like to use it – but, I’m sure you can think of more! 🙂

Ideas & Variations:

– Winter Green Miso Soup: add a big(!) dollop of the miso paste to 4 – 6 cups of hot water (just shy of simmering), for an herby green miso soup. Season with more paste for more flavor, and take some time to salt to taste.

– Winter Green Miso Guacamole: For a twist on guacamole, mash a dollop of the miso paste into a ripe avocado, along with a squeeze of lemon or lime juice, and a pinch of salt.

– Winter Miso Veggie Burger: Stir a big dollop into your favorite veggie burgers

– Winter Green Miso Roasted Tofu: (Pictured here, on noodle bowl) Cut tofu into small cubes and toss with a generous amount of paste. Arrange on a baking sheet, and bake at 375F until tofu is golden.

– Winter Green Miso Roasted Vegetables: Same idea as the tofu. Toss with some paste in a bowl, arrange on a baking sheet, roast at 375F until golden. I love this approach to chubby slices of delicata squash, broccoli florets, and cauliflower.

– Winter Green Miso Vegetable Bowl: Make a broth using half water, half cashew milk, and a big dollop of miso paste. In a separate skillet, cook some sliced onions/shallots, add some favorite vegetables, and some tofu. Combine the cashew broth with the veggie mixture, and finish with a big squeeze of lime juice. Taste, and season with salt, and/or more winter miso paste.

– Winter Miso Mashed Potatoes: You know this is good whisked into your best mashed potatoes, right?

– Winter Miso Lettuce Wraps: Smear a bit on lettuce wraps, they really light up.

– Winter Green Miso Ravioli/Dumpling Bowl: Make a quick miso soup using the paste. Cook your favorite raviolis or dumplings in a separate pot. Drain, transfer to individual bowls, ladle miso over, and finish with some fried, crispy shallots and/or toasted almonds.

Continue reading Winter Green Miso Paste (and Ten Ways to Use It) on 101 Cookbooks

Dashing through the snow,
In a 200 horsepower hybrid fuel vehicle,
Over the hills we go,
Screaming a the way.
Oh Ho, No!

Wait, that’s not how the sing goes? Then why is my head throbbing with Christmas carols and an endless to-do list of shopping, cooking, cleaning, and decorating to accomplish before the holidays hit? Pressure is mounting to make this short window of time as magical as a story tale, which inevitably turns it into quite the opposite experience. I know I’m not alone here based on the crazed, deranged looks staring back at me during many errand runs. Plans for a low-key celebration can quickly snowball out of control into a grand fete and before you know it, a dizzying array of demands await. Coordinating parties and managing difficult house guests, leave little space for anything but dread.

Let’s all take a moment to breathe, shall we? Peace and harmony aren’t just platitudes to espouse on seasonal greeting cards, and they certainly won’t manifest in such a state of extreme anxiety. While you can’t wrap it up with a shiny bow or have it shipped straight to your door in two days or less, taking care of your emotional well-being is really the greatest gift you can give this season. It may not seem like the most effective approach would start with a shot of espresso, but when you add a dose of CBD into the brew, the restorative results are unmistakable.

CBD oil has made a world of difference for me personally, especially at times of utmost stress. Extracted from the leaves, stem, and flowers of the hemp plant, has no psychoactive properties, is legal in all 50 states, and readily found online. Consistently relieving anxiety, depression, inflammation, and nausea in early studies, it’s not just a Christmas miracle, but an everyday life preserver. Getting a therapeutic dose is easier than ever now, since you can find it bundled up in supplements, edibles, topical creams, and CBD vape oil, beyond just a straight tincture. That said, plain, unflavored oil is the most versatile for incorporating into recipes if pills simply don’t hold any appeal.

When it comes to culinary applications, a good rule of thumb is to substitute 3/4 to 1 teaspoon CBD oil for every serving of whatever oil is called for. That means if you were making a vinaigrette that yields four servings, remove 3 – 4 teaspoons of olive oil and replace it with CBD infusion. Take into consideration the strength of the oil when calibrating your formula as well, since quality can vary wildly between brands. In recipes meant for one, it’s much simpler; just give yourself one dose, as in the case for this balancing, calming, and simultaneously invigorating peppermint mocha latte.

Velvety frothed dairy-free milk meets the bracing bitterness of bold espresso, all tempered by a subtle undertone of chocolate indulgence. A light touch of peppermint evokes nostalgic memories of candy canes pulled off tinsel-wrapped presents, cool and refreshing, soothing and sweet. This unbeatable flavor sensation would be every bit as delicious without the added medicinal benefits, but not quite as effective for balancing out unreasonable mood instability.

It’s not hard to make the holidays a bit more merry and a little less scary.

CBD Peppermint Mocha Latte

1 Cup Unsweetened Non-Dairy Milk*
1 Shot (1.5 Ounces) Hot Espresso or 3 Tablespoons Strong Brewed Coffee
2 Tablespoons Vegan Chocolate Syrup
1/4 Teaspoon Peppermint Extract
1 Dropper-Full CBD Oil
Cocoa Powder (Optional, for Garnish)

*For best results, seek out a “barista blend” that’s formulated specifically to make a richer micro-foam. Otherwise, soy generally works best due to the protein content, but nut milks are a good choice for a lighter option. Avoid rice milk unless there’s no other option, as it tends to be watery and bland.

Place the non-dairy milk in a small saucepan over medium-low heat. Gently bring up to about 100 degrees, or until just hot enough that you can only comfortably hold a finger in it for a few seconds. You don’t want it to boil. Alternately, you can warm it in the microwave for about two minutes.

Whisk vigorously until frothy or use an aerator or blender to help speed up the process. Add in the espresso, chocolate syrup, peppermint extract, and CBD oil, mixing to combine.

This recipe can be doubled, tripled, or quadrupled effortlessly to treat a crowd, but in that case, make sure the final mixture is whisked very thoroughly to ensure that the oil is equally distributed throughout. It’s important that the dose isn’t too strong or too weak when divided into individual mugs. On the other hand, you can skip the CBD oil if you merely want an uplifting coffee break to help power through a busy winter day.

Top with a light sprinkle of cocoa powder if desired, to garnish. Serve right away and take in a moment of holiday harmony.

Makes 1 Serving

Printable Recipe

This recipe for Peanut Butter Pinwheels has been passed down in my family for generations! Don’t let the secret ingredient fool you, these are a classic favorite candy that I’m sure you’re going to love!

Hi everyone! Sam here again from Sugar Spun Run and today I am so excited to share one of my family’s favorite recipes. These peanut butter pinwheels have been in my family for generations, we make them every year around Easter and Christmas time.

I love that this is an no-bake recipe, and that’s part of what makes them a holiday favorite that I grew up making. While my mom would be using the oven to prep holiday dinner essentials, I would stay out of her way making classic no-bake treats like my favorite no-bake cookies and these peanut butter pinwheels.

There is a somewhat unexpected ingredient in these peanut butter pinwheels: potatoes.

Please, don’t be alarmed by the fact that this recipe uses potatoes!

I won’t lie, I was definitely alarmed the first time my mom ever shared this recipe with me, I actually thought she’d lost her mind. I love potatoes in savory recipes like mashed potatoes and potato soup, but potatoes in candy!?  

Trust me, it works.  The potatoes serve as the binding base for your sweet pinwheel dough, and by tasting them you’d never be able to tell that they’re the secret ingredient in this recipe.  There are a few things to take note of when making this candy, though…

How do you make Peanut Butter Pinwheel Candy

As I mentioned, you’re going to start with potatoes. Specifically, mashed potatoes.

I definitely do not recommend using leftover mashed potatoes that have been seasoned with salt, pepper, or anything else. Instead, use one or two russet potatoes, peel them, dice them, boil until tender, drain, and then mash really well. Allow these potatoes to cool completely at room temperature before moving forward.

Make sure the potatoes are completely cooled, otherwise they will melt the powdered sugar that you add and you’ll end up with a runny mess. Don’t try to speed up the cooling process by putting your hot potatoes in the fridge, as I’ve found this often causes condensation that will also make your dough too runny.

Then, add your mashed potatoes into a bowl with butter, vanilla, and powdered sugar and continue to add sugar until the dough is firm. Chill in the refrigerator for up to an hour, and then roll it out into a rectangle, spread peanut butter evenly over the center, roll it up and slice!

The dough is extremely versatile and can also be rolled into egg shapes and dipped in unsweetened or dark chocolate (another Easter favorite in my house), or rolled into cigar shapes and rolled through cinnamon (use straight cinnamon, not a cinnamon/sugar mixture, as the dough is sweet enough that a mix is not needed).

Enjoy!

Peanut Butter Pinwheel Candy

 

Print

Peanut Butter Pinwheel Candies are made with an unexpected but essential ingredient. This is a family favorite recipe that's been passed down for generations!

Author: Samantha

Serves: 40 pinwheels

Ingredients

• ½ cup mashed potatoes*
• ½ cup salted butter softened
• 6-7 cups powdered sugar, plus additional for dusting
• 2 teaspoons vanilla extract
• Creamy peanut butter, for filling

Instructions

1. With electric mixer, combine mashed potatoes, butter, and 1 cup sugar.
2. Add in remaining sugar, 1 cup at a time. Start by adding 6 cups of powdered sugar, if the dough is not moldable in your hands and can't be rolled into a ball, continue to add sugar until it is firm.
3. Stir in vanilla.
4. Refrigerate filling for 1 hour.
5. Once chilled, divide dough into two pieces and place one piece on a clean surface that you've generously dusted with powdered sugar. Dust the surface of the dough with additional sugar, and use a rolling pin to roll dough out into a rectangle about ¼" thick. Make sure that your dough can be rolled at this point, if it's too sticky or falling apart, you may need to add more sugar, re-shape it into a ball, and start over.
6. Once dough has been rolled into a ¼" rectangle, spread evenly with peanut butter, leaving a small amount of space peanut butter-free around the perimeter of the dough.
7. Starting with the longer side of your rectangle, gently but tightly roll into a lot.
8. Use a knife to slice into pieces about ½" thick.
9. Repeat steps 5-8 with remaining half of dough.
10. Serve and enjoy.

Notes

Use russet potatoes, peel, dice, and boil until tender. Drain potatoes and then mash well. Allow potatoes to sit at room temperature until completely cooled before making your filling.

Zomg it’s almost Hanukkah already! Any earlier and I feel like we would have come dangerously close to reliving the Thanksgivukkah mash-up of 2013 all over again. Luckily I feel like having this week free of any feast-driven holidays has allowed us to create space for all of the latkes and sufganiyot that we’re about to eat… but who am I kidding, the entire holiday season is a feast-driven holiday?! And so is the entirety of pregnancy! Ok, this is gonna be great.

I’m cutting no corners this Hanukkah and following all of the rules for good Hanukkah food:

1. I will not let impatience get the best of me and I will let the oil heat up completely before frying anything.

2. I will let the potatoes sit with their salt for at least half an hour to allow the moisture to escape, for the sake of an extra crispy latke. 

3. I will let them get appropriately browned!! Extra crispy!! Ugh, this always takes more time than I want it to, but it’s gonna be worth it.

4. I will not go the route of frying store bought biscuit dough and calling it sufganiyot. I’m thinking of going a chocolatey brioche route this year, maybe chocolate and strawberry??

I’m so excited to be able to use Eggboy’s menorah again and, oh gosh, I just got emotional thinking about how this time next year we’ll be lighting the candles with little Poppy Seed. I can already see the Eight Days of Baby Books happening. 

Ok before I get ahead of myself, I’m gonna talk about these latkes. They’re basically an amped up version of the classic latkes that I typically make and they are sooo good. Flavor-wise, I’ve added garlic and scallions (to an already onion-y mixture) and paired them with a caramelized onion sour cream situation that’s just like French onion dip. Texture-wise, I’ve replaced my standard flour binder with panko breadcrumbs for a thicker heartier texture. I find it helps these latkes fry up more like hockey pucks, which is a good thing because we live in hockey country. I supposed you could also use matzo meal!

And since I feel like it’s been a while since we talked latkes, let’s review some tips for prepping them ahead if you’re planning on hosting a big party this year:

-For the most low maintenance route, follow the below directions but instead of transferring to a wire rack or paper towel as written, transfer the latkes in a single layer to a sheet pan covered in foil. Let cool and refrigerate for up to two days or freeze for up to a few weeks. The foil is so that they retain that excess oil and you want them to do that so that when you reheat them on that pan (in a hot oven, 400º or 425º should do), the excess oil lightly re-fries them.

-For a slightly higher maintenance route, follow the below directions as written, taking them out of the oil just before they get to be optimum goldenness. Let cool and refrigerate for up to two days. And then when you’re ready to serve, simply fry them again. They’ll fry up faster and they’ll be super crispy because twice fried latkes are a very good thing.

-The garlic and onion sour cream can totes be made a day in advance.

And I’m using Our Family sour cream with this recipe! It’s reliable and comes in a cute package with cows all over it. And! It comes in the huge tubs, which is a must for Hanukkah. Thanks for sponsoring this post, Our Family!

garlic and onion latkes with garlic and onion sour cream

makes 20 latkes

ingredients

for the latkes:

2 1/2 lbs russet potatoes

2 medium yellow onions

4 cloves garlic

1 1/2 tsp kosher salt, plus more for sprinkling

4 large eggs

2 tb lemon juice

black pepper

2/3 c (40g) panko breadcrumbs

4 stalks scallions, chopped

Flavorless oil, for frying

for the garlic and onion sour cream:

2 tb olive oil

1 yellow onion, finely chopped

1/2 tsp kosher salt, divided

1/2 tsp sugar

2 cloves garlic, minced

1 c (240g) Our Family sour cream

1/2 tsp onion powder

black pepper

scallions, for topping

clues

Using the shredding attachment on a food processor (or mandoline), shred the potatoes, onions, and garlic. Line a colander with 2 layers of cheese cloth and set it over a bowl or in the sink. Add the potatoes/onions/garlic to the cheese cloth and sprinkle with salt. Let sit for 30-45 minutes. Gather up the edges of the cheesecloth and use your hands to squeeze out any excess moisture. 

In a large bowl, mix together the eggs, lemon juice, a few turns of black pepper, and the breadcrumbs and add the potato mixture. Stir in the scallions.

In a large skillet, heat 1/4” of oil over medium-high heat, until shimmering. It’s ready when a strand of potato added to the oil immediately starts to sizzle. Use an ice cream scoop to add blobs of the mixture to the oil, spacing them out so as not to crowd the pan. Press the scoops down lightly with a spatula to get 1/2” thick patties. Fry until golden brown on both sides, a few minutes per side. Transfer to a wire rack or paper towel and sprinkle with salt or flaky salt. Repeat with the remaining mixture, adding more oil to the pan as needed.

for the garlic and onion sour cream:

Heat the oil in a large skillet over medium and add the onion, 1/4 teaspoon of salt, and sugar. cook, stirring, until golden brown and caramelized, about 30-40 minutes. Add garlic and cook for 2 more minutes. Let cool and then stir with the sour cream, remaining 1/4 teaspoon salt, onion powder, and a few turns of black pepper. Taste and adjust seasonings as desired. Cover and refrigerate until ready to serve. Serve with a sprinkle of chopped fresh scallions. 

-yeh!

thank you, our family, for sponsoring this post

photos by chantell and brett quernemoen

p.s. tune into this weekend’s #girlmeetsfarm for brussels sprout latkes, lefse, pastrami meatballs, speculoos sheet cake, and marzipan chocolate bars!

Every year my mother and I take a wreath making class together around Christmas, and last year during the workshop I kept thinking about how beautiful it would be to have a little wreath woven out of bread instead. Layers of soft buttery dough, cinnamon, and sugar all braided together to make something as flavorful and comforting as it is beautiful. Well, it took me about a year to make it happen, but I finally did it! And now I’m sharing this delicious Christmas bread wreath recipe with you all, plus one little change from my original concept—the addition of apples! The base of the dough is the same as my woven chocolate cinnamon bread, but with some cinnamon and apple juice added in instead of orange zest and juice.

I wanted to put something in the center of each one, and had originally planned to do pears but the bottoms of them were so fat I couldn’t get them to fit inside the wreaths, so I used smaller apples instead (the organic red delicious ones are the perfect size for each Christmas bread wreath, about 2 1/4 inches across.) I halved them at the equator, and put them bottoms in half the wreaths and the tops in the rest, and their crimson hue looked so bright and festive nestled inside the dough. Plus, as the wreaths are baking, the juices from the apples seep out into them and the bread soaks it up as it bakes, giving each Christmas bread wreath a heady spiced apple aroma and flavor. I hope you guys enjoy them as much as Jeremy and I did—this is just the beginning of holiday baking for me, so brace yourselves for some holiday cookie recipes (and a gift guide) coming your way in the next couple weeks!

Check out our favorite delicious and easy quinoa recipes, from enchiladas to quinoa salad recipes to vegan chili. You’re sure to find a favorite!

In just a few years, quinoa has become a majorly popular food. When Alex and I first started A Couple Cooks eight years ago, quinoa was relatively new. This supergrain is now a staple in our weekly meals, and it’s super delicious too. Over the years we’ve created all sorts of quinoa recipes. So we thought we’d share our top 10 easy quinoa recipes with you! All these quinoa recipes have become family favorites in our house, and we hope they will in yours too!

Quinoa (KEEN-wah) is one of the world’s most perfect foods (according to some) due to its high nutritional content. It’s actually a seed, not a grain, which makes it naturally gluten free. Compared to other vegetables, quinoa is high in protein, calcium, Vitamin B, and iron. Fun fact: apparently the Incas thought it was sacred, because eating it regularly appeared to provide a long, healthy life. Because of all these benefits, we love making quinoa recipes!

How to cook quinoa

There are a few ways to cook quinoa. Over the years, Alex and I have messed up quinoa numerous times: cooking it too fast so it’s hard and crunchy, or overcooking it so it’s mushy. I will say, how to cook quinoa is not a simple matter! We have two methods we like to use to cook quinoa:

1. Perfect Quinoa on the Stovetop This is our master recipe for cooking quinoa on the stovetop. It takes about 25 to 30 minutes, and it requires a little baby sitting to make sure the liquid is cooking out evenly, but it’s mostly hands off.
2. Instant Pot Quinoa (Pressure Cooker) Instant PotIf you have a pressure cooker, you can use it to make quinoa! It takes about 16 minutes and is almost totally hands off! This is the method we’ve started to use more often, since we have an Instant Pot.

And now…our top 10 easy quinoa recipes!

Veggie Packed Quinoa Fried Rice

First up in our list of easy quinoa recipes, this quinoa fried rice! This unique take on fried rice is made with quinoa instead of rice, and packed with baby greens: spinach, chard and kale. Alex and I make quinoa fried rice without a recipe all the time as an easy weeknight meal. Once you make this recipe a few times, you can get the hang of it and customize to use up the veggies in your fridge. This is one of our top favorite quinoa recipes: and especially for using up leftovers, since it’s made with cold quinoa!

Tropical Mango Quinoa Bowls

Next in our list is one of our favorite vegan quinoa recipes: these tropical mango bowls! They take just 30 minutes to make and are full of zesty flavor. The quinoa bowls include fresh mango, red pepper, red cabbage, avocado, fresh greens, cilantro and cashews. It’s topped off with a vegan cashew citrus drizzle, a combination of cashews, orange and lime juice, and fresh ginger. It’s so, so good and tastes like it took hours to put together! It’s a quinoa salad recipe that doubles as a main dish.

Feta and Quinoa Stuffed Peppers

This quinoa stuffed peppers recipe is a colorful and delicious healthy dinner, full of Mediterranean flavors like lemon, parsley and feta. Roasting peppers is quite easy: it takes just 30 minutes and you can do it while preparing the remainder of the recipe. To make the quinoa filling, saute shallot and garlic, then add the quinoa, chopped pistachios, parsley, paprika, oregano and lemon. Then stuff the filling into the peppers and sprinkle everything with a healthy dose of feta cheese.

Tip: To make this a vegan quinoa recipe, omit the feta.

Quinoa Black Bean Vegan Chili

Another one of our vegan quinoa recipes, this quinoa black bean vegan chili is a fan favorite! This savory, hearty quinoa vegan chili is packed with protein. It’s simple and flavorful, light on the chili powder so the other flavors can shine. The secret ingredients are a bit of adobo sauce from a can of chipotle chili peppers in adobo (available at most groceries in the ethnic foods aisle), and a bit of white wine vinegar stirred in at the end for some brightness. It’s gotten rave reviews for years!

Artichoke & Quinoa Vegetarian Enchiladas

These delicious vegetarian enchiladas are stuffed with artichokes and quinoa! They’re a filling vegetarian recipe that’s perfect for feeding a crowd. When Alex first tried this quinoa recipe, he said the meatiness of the filling reminded him of chicken — which is big praise for a recipe that has no meat. Oh and they also look gorgeous! Topped with thinly sliced red onion rings, the lovely purple circles contrast against the bright Monterrey jack cheese, fresh cilantro, and crumbled queso fresco.

Tip: To make this an easy quinoa recipe, use storebought salsa verde instead of making your own.

Mediterranean Quinoa Salad Bowl

Another favorite quinoa recipe, our Mediterranean Quinoa Salad Bowl features greens, feta cheese, kalamata olives and a quinoa tomato sofrito blend. It’s a copycat of a delicious Panera quinoa salad we made for a reader request! Sofrito is a sauce used as a base in Spanish, Italian, Portuguese, and Latin American cooking. Typically in Spanish cuisine, it’s garlic, onion, paprika, and tomatoes cooked in olive oil. The sofrito is mixed with cooked quinoa to become the quinoa tomato sofrito blend, which adds an almost meaty texture. It’s another quinoa salad recipe that doubles as main dish.

Tip: To make this a vegan quinoa recipe, omit the feta cheese.

Vegetarian Bibimbap Bowl with Quinoa

This easy quinoa recipe uses quinoa instead of rice in the traditional bibimbap dish! Bibimbap is a Korean rice bowl full of pickled vegetables, savory sauce, and a runny egg, all stirred together into delicious savory goodness. This quinoa bowl is an interpretation of the original flavors, using green beans, quick pickled carrots and radishes, and topping it all off with a sauce made with gochujang, Korean chili paste! It’s so, so flavorful.

Veggie Quinoa Burgers

This easy quinoa recipe takes a bit of time to put together, but it’s totally worth it! These flavorful quinoa burgers are easy to make and keep well in the fridge for several days. You can eat them with a bun, or place them on a bed of greens for a gluten free option. Top with hummus and avocado and dig in!

Stress Relieving Avocado Quinoa Salad Bowl

Another in our list of vegan quinoa recipes, this avocado quinoa salad is a delicious and hearty bowl full of stress relieving foods! It’s drizzled with a zesty cocoa vinaigrette. Each one of the foods in this avocado quinoa salad helps to replenish nutrients in times of stress! This nutritious bowl includes avocado, raw cacao, almonds, citrus, cauliflower, and greens. And not only is it nutritious: it’s delicious too!

Go Green Bowls with Lemon Yogurt Sauce

Our final in the list of easy quinoa recipes, these Go Green bowls are surprisingly filling and satisfying! The bowl is filled with quinoa, brocolli, kale, and fresh greens. If you can find it, brocolini is a fun addition with its elegant, long stems. And just about anything tastes good when smothered in this lemon yogurt sauce! We wanted to create a savory, creamy delicious yogurt sauce that would work on just about anything: roasted vegetables, salads, and grain bowls. Alex had the idea of broiling lemon peel and garlic before blending them into the yogurt sauce. It makes the flavor pop in a way that’s indescribable!

Tip: To make this a vegan quinoa recipe, use our Best Lemon Tahini Sauce.

A Couple Cooks - Recipes for Healthy & Whole Living