Pumpkin Waffles

October 22, 2014


While I was in Chicago I had a tasty waffle at Range. I can't recall the last time I had a waffle got me in the waffle making mood. So in the spirit of fall and all things pumpkin here are some grain free pumpkin waffles. I topped mine off with some Trader Joe's pumpkin butter because... why not its pumpkin season! Hope you all enjoy!

PUMPKIN WAFFLE print this recipe!
INGREDIENTS
1 cup almond flour
2 tablespoons coconut flour
1/2 teaspoon baking soda
1/2 teaspoon pumpkin spice
2 eggs
1/4 cup almond milk
1/2 cup pumpkin puree
1 teaspoon vanilla extract
2 tablespoon maple syrup
butter and maple syrup to top
PREPARATION
1. Preheat waffle iron. Mix all ingredients together except leaving aside butter and maple syrup (put 2 tablespoons into mixture).
2. Cook according to the waffle iron’s directions and remove when cooked and edges are crispy. If you want edges as pictured put 1/4 less than instructed into waffle iron!



PHOTOS BY JENNIFER CHONG

The Easiest Pear Tart with Honey

October 16, 2014


I made these apple tarts awhile ago and still to this day I still think they are one of the easiest desserts to make. I was in need of a quick dessert solution the other day so I tried this again but with pears and honey – I am completely addicted. I used no refined sugar in this version but the sweetness of the pear and the honey on top makes the perfect sweetness combo in my mind. Give it a try and let me know what you think!



PEAR TART WITH HONEY print this recipe!
INGREDIENTS
Puff Pasty thawed and refrigerated
3 Pears, thinly sliced
2 Tablespoon of Unsalted Butter
1/4 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
1 Seeds from Vanilla bean Pod or 1 Teaspoon Vanilla Extract
Honey to drizzle on top
Flour for work surface
PREPARATION
1. Preheat oven to 400º. Lightly flour your work surface – cut puff pastry into 4 parts or your preferred shape. Toss together cinnamon, nutmeg and pears.
2. Alternate pears in a wave like pattern on top off the puff pastry leaving 3/4 of the edge exposed. Place puff pastry with pears on top of parchment lined baking sheet.
3. In a small bowl combine melted butter and vanilla together. Brush the top of the pears and the exposed puff pastry and bake for 15 minutes or until edges are slightly brown.
4. Remove from the oven and allow to cool for a few minutes and then drizzle honey on top of tarts!

  / blog.jchongstudio.com
  / blog.jchongstudio.com




PHOTOS BY JENNIFER CHONG

Banana Date Shake

October 09, 2014

Banana Date Shake / blog.jchongstudio.com
You guys it's October and 100º! So needless to say I am looking for some cool relief, this banana date shake does the trick. It's quick and easy. The banana makes it extra creamy and almost taste like ice cream without all the sugar!

BANANA DATE SHAKE print this recipe!
INGREDIENTS
1 Banana, Cut into 1in and frozen
1 cup Almond Milk, unsweetened
6 Dates, pits removed
1 Teaspoon Cinnamon
PREPARATION
No recipe really needed here combine all ingredients in a blender and blend well!

Banana Date Shake / blog.jchongstudio.com
Banana Date Shake / blog.jchongstudio.com
Banana Date Shake / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG


Grilled Brie with Bacon and Pear

October 07, 2014

Grilled Brie with Bacon and Pear / blog.jchongstudio.com
While I was flipping through The Skinnytaste Cookbook I came upon this Pear and Brie Grilled cheese sandwich that sounded quite amazing so I decided to make my own version with added bacon and I am obsessed. It's the perfect adult version of grilled cheese. The fig and fruit paired with brie and bacon is an amazing combination – little bit of sweet and salty.

Grilled Brie with Bacon and Pear / blog.jchongstudio.com
Grilled Brie with Bacon and Pear / blog.jchongstudio.com
GRILLED BRIE WITH BACON AND PEAR print this recipe!
INGREDIENTS
8 slices of multi-gran bread
1/4 cup fig jam
1 pear, thinly slices
6 ounces light brie
4 slices of cooked bacon
1 teaspoon butter
PREPARATION
1. Heat skillet over medium-low heat. Spread 1/2 tablespoon fig jam on bread. Top 4 slices of bread with pear, bacon and brie then top with the remaining slices of bread.
2. Place the sandwiches one at a time on the hot skillet with butter. Cook until the bread is golded brown and the cheese starts to melt, about 2 minutes on each side.

Grilled Brie with Bacon and Pear / blog.jchongstudio.com
Grilled Brie with Bacon and Pear / blog.jchongstudio.com
Grilled Brie with Bacon and Pear / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG

Baked Zucchini Sticks – The Skinnytaste Cookbook {GIVEAWAY}

October 03, 2014

Baked Zucchini Sticks – The Skinnytaste Cookbook {GIVEAWAY}
Today I'm excited to share a recipe from the new "The Skinnytaste Cookbook" by my friend Gina Homolka creator behind the blog Skinnytaste. I first met Gina in last year when we were in Minnesota visiting the Target headquarters with the then Target Inner Circle. I had a great time sharing stories and talking photography with her so when she told me her cookbook was coming out of course I had to get my hands on one! The Skinnytaste Cookbook is filled with recipes light on calories and big on flavor. The photography is beautiful and I can't wait to try all the dishes – I've already started bookmarking my favorites. Today I'm giving you a chance to win your very own copy as well – keep reading for details!

This would be a great appetizer or snack. I like them straight out of the oven paired with some warm marinara. The outside breading gives a great little crunch and garlicy cheesy goodness.

Baked Zucchini Sticks – The Skinnytaste Cookbook {GIVEAWAY}
Baked Zucchini Sticks – The Skinnytaste Cookbook {GIVEAWAY}
Baked Zucchini Sticks – The Skinnytaste Cookbook {GIVEAWAY}

If you're looking for ideas for healthy dishes Gina has you covered! To enter for you chance to win a copy of The Skinnytaste Cookbook – log in with your facebook or email below, you will be prompted with a few different ways to enter! To gain additional entries and increase your chances of winning the prize, you can do one or all of them – and if you already follow just enter your info and you'll get automatic entries.

a Rafflecopter giveaway


Be sure to pick up your copy of The Skinnytaste Cookbook today!

Baked Zucchini Sticks – The Skinnytaste Cookbook {GIVEAWAY}

BAKED ZUCCHINI STICKS recipe by skinnytaste | print this recipe!
INGREDIENTS
Cooking Spray
4 medium Zucchini, cut each into 16 sticks (about 1/4in sticks)**
3 large Egg Whites
1/4 teaspoon Kosher salt
1 cup Seasoned Whole Wheat Bread Crumbs
2 tablespoons grated Pecorino Romano cheese
1/4 Garlic Powder
freshly ground Black Pepper

PREPARATION
1. Preheat the oven to 425º. Line the baking sheet with parchment paper
2. In a small, season egg whites with salt and black pepper and beat well. In a medium shallow bowl, combine the bread crumbs, Pecorino Romano, and garlic powder.
3. Dip the zucchini sticks into the egg white and then into the bread crumbs, turning to coat well.*
4. Place the breaded zucchini sticks in a single layer on the prepared baking sheets and spray the tops with more oil
5. Bake until golded brown and tender in the center, 23-25 minutes. Allow to cool and enjoy!
* for best result, bread the zucchini in two batches so the crumbs don't clump up.
** clearly I can't follow directions my zucchini sticks are about 1/2 thick ;)


PHOTOS BY JENNIFER CHONG

Chocolate Chip Pumpkin Pancakes - Gluten Free

September 23, 2014

Chocolate Chip Pumpkin Pancakes – Gluten Free / blog.jchongstudio.com
September 23 marks the first official day of Fall. It's hard to believe since last week we were facing temperatures in the 100º in Los Angeles, thankfully it has cooled down a good 15º-20º but still not quite fall weather here. Though I'm heading off to Chicago this weekend to see my dear friend Sarah where I expect temperatures to be more fall like. Since it's not quite fall like here I made some pumpkin pancakes to get myself in the fall mood – perfect for the cool brisk mornings I am so looking forward to.

Chocolate Chip Pumpkin Pancakes – Gluten Free / blog.jchongstudio.com
CHOCOLATE CHIP PUMPKIN PANCAKES print this recipe!
INGREDIENTS
1/4 cup coconut flour
1/2 teaspoon baking soda
1/3 cup pumpkin puree
1/4 teaspoon apple cider vinegar
2 tablespoons full fat coconut milk
1 teaspoon pumpkin pie spice
1/4 teaspoon sea salt
1/4 teaspoon vanilla
3 eggs
1/2 cup of chocolate chips
2 tablespoons butter for pan
maple syrup for topping

PREPARATION
1. Mix together all the ingredients except for the chocolate chips with a hand blender or food processor. Batter will be ready when there are no lumps. Fold in chocolate chips.
2. Heat the butter on a medium size skillet over medium to high heat. Using a 1/3 cup scoop the batter into the pan and cook for a few minutes before flipping. You can see the edges firm up a bit. Repeat with the remaining batter.
3. Enjoy pancakes with some maple syrup!
Chocolate Chip Pumpkin Pancakes – Gluten Free / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG


Roasted Beet, Pear and Quinoa Salad

September 17, 2014

Roasted Beet, Pear and Quinoa Salad / blog.jchongstudio.com
I sit outside at the foot of my doorstep writing this post because it's currently hotter inside of my apartment than it is outside. It's September and literally 100º. Every year I just remind myself it is just one week. I need to make it through and all will be fine but as I look back on a lot of my post, it seems as though I am faced with many brutally hot days in my apartment. Needless to say there hasn't been a ton of cooking happening these days because of the heat. Adding quinoa to my meatless salads has been one of my new favorite things to do. It makes for a heartier salad that keeps me full longer. Do you have some favorite recipes when its 100º out? (Besides a helpful serving of ice cream?)

Roasted Beet, Pear and Quinoa Salad / blog.jchongstudio.com

ROASTED BEET, PEAR AND QUINOA SALAD print this recipe! | adapted from love and lemons
INGREDIENTS
3 roasted beets, cooled cubed
1 small Asian Pear, cubed
1/2 cup quinoa, cooked
1/4 cup feta cheese
1-2 cups of lettuce mix of your choice
micro sprouts
1 1/2 tablespoons of olive oil
1 teaspoon balsamic vinegar
1 teaspoon honey
PREPARATION
1. Combine lettuce mix, beets, pear, and quinoa together and toss well. Top with feta cheese and micro sprouts.
2. For the dressing mix together olive oil and balsamic vinegar and toss together with salad, drizzle honey over salad and enjoy..
* for this recipe I made the beets and quinoa ahead of time and allowed them to cool in the fridge prior. If you're lazy to roast the beets you can always buy pre-roasted beets at Whole Foods and Trader Joes!
Roasted Beet, Pear and Quinoa Salad / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG


Chicken Salad with Pineapple and Miso Dressing

August 19, 2014


I've been pretty lazy about making lunches lately. Here is a quick lunch I've enjoyed.

CHICKEN SALAD WITH PINEAPPLE AND MISO DRESSING print this recipe!
INGREDIENTS
Dressing:
1/4 cup unsweetened crushed pineapple
1/4 cup pineapple juice
1 tablespoon miso
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil

Salad:
4 cups mixed greens
1/2 cup shredded carrots
1/2 cup chopped almonds
1 cup pineapple
PREPARATION
1. In a food processor combine all dressing ingredients and blend well. If dressing is too thick add more pineapple juice.
2. Combine all salad ingredients, top with dressing and serve.


PHOTOS BY JENNIFER CHONG


Travelogue | Seattle, Washington

August 14, 2014


Because I can't blog about every place I visited (well I could...) I thought it would be easiest to create a quick list of all the great places I visited while in Seattle. If you find yourself in Seattle – check out these great spots. I will add that 98% of these places are food related :P

Cafe Presse / blog.jchongstudio.com
http://www.paseoseattle.com/ / blog.jchongstudio.com
Café Presse 1117 12th Ave – Neighborhood: First Hill
Great for lunch or dinner. Try their Croque madame or Steak-frites.

Hello Robin + Molly Moon’s Homemade Ice Cream 522 19th Ave E – Neighborhood: Capital Hill
Ice cream and cookies how can you go wrong?

Totokaelo 1523 10th Ave – Neighborhood: Capital Hill
Perfect place for window shopping – this store is filled with designer fashion and home goods. The store is a bit of a gallery in itself.

Espresso Vivace Roasteria 532 Broadway E – Neighborhood: Capital Hill
People watch while enjoying a Cafe Nico – not quite like your in Europe but the drink is a great afternoon pick me up.


London Plane / blog.jchongstudio.com
London Plane / blog.jchongstudio.com
London Plane 300 Occidental Ave S – Neighborhood: Pioneer Square
A beautiful space to grab a quick bite, shop for unique home goods or flowers.

Bar Sajor 323 Occidental Ave S – Neighborhood: Pioneer Square
A nice place for dinner – beautiful inviting space. Check out the full post on Bar Sajor here.

Kedai Makan/ blog.jchongstudio.com
Paseo / blog.jchongstudio.com

Kedai Makan 1510 E Olive Way – Neighborhood: Capital Hill
Malaysian street food – try Nasi Goreng - Malaysian fried rice with a sunny side egg. They don't have seating but you can order your food and sit at the bars nearby!

Paseo Multiple locations
Oh man this was probably one of my favorite places in Seattle. Everyone talks about the Paseo press sandwich but the grilled prawns sandwich is hands down way better in my opinion.

PHOTOS BY JENNIFER CHONG

Bar Sajor | Seattle, Washington

August 12, 2014

BBar Sajor | Seattle, Washington  / blog.jchongstudio.com
While in Seattle shooting Broadcast I spent a few extra days eating my way through Seattle. I'll share a list of all the places I stopped but wanted to highlight this other gem, Bar Sajor. Chef Matt Dillon who is also the mastermind behind some other notable Seattle spots like The London Plane and Sitka and Spruce opened Bar Sajor in 2012. Located in Pioneer Square this space is beautiful – with a rustic white look and open kitchen that feels like a old but hip modern home. The place is heavenly.

Bar Sajor | Seattle, Washington  / blog.jchongstudio.com
Bar Sajor | Seattle, Washington  / blog.jchongstudio.com
Since I went with a big group we decided to order a few different items to we could get a taste of it all. We started with some bread and butter, Smoked Whole Milk Yogurt and continued with Natural Morels, Sugar Snap Peas, Fire Roasted Broccolini with a Poached Egg, and Warm Dungenuss Crab. Everything was beautifully presented and tasted delicious. The yogurt was a favorite among the group and the broccolini was a hit too.

Bar Sajor | Seattle, Washington  / blog.jchongstudio.com
Bar Sajor | Seattle, Washington  / blog.jchongstudio.com
Bar Sajor | Seattle, Washington  / blog.jchongstudio.com
Bar Sajor | Seattle, Washington  / blog.jchongstudio.com
Bar Sajor | Seattle, Washington  / blog.jchongstudio.com
Bar Sajor | Seattle, Washington  / blog.jchongstudio.com

Bar Sajor | Seattle, Washington  / blog.jchongstudio.com
Bar Sajor | Seattle, Washington  / blog.jchongstudio.com
Bar Sajor | Seattle, Washington  / blog.jchongstudio.com

Bar Sajor
323 Occidental Ave S
Seattle, WA 98104
206.682.1117

PHOTOS BY JENNIFER CHONG
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