Sweet and Spicy Mixed Nuts

December 17, 2014

Sweet and Spicy Mixed Nuts / seeandsavour.com
These nuts are so addicting I had to make a second batch since I ate most of the first ones! This is a great simple snack anyone will enjoy. You can use any type of nuts you have or buy an assortment from the store in bulk. I packed these up in these coffee bags and used mini clothes pins with tied ribbon to hang the label. For these label I just printed them on card stock and trimmed them down. Download the tag here.

Sweet and Spicy Mixed Nuts / seeandsavour.com
Sweet and Spicy Mixed Nuts / seeandsavour.com

SWEET AND SPICY MIXED NUTS print this recipe!
INGREDIENTS
5 cups of assorted raw nuts (Cashews, Almonds, Brazilian, Macadamia)
2 tablespoon butter
2 teaspoon salt
2 tablespoon rosemary, finely chopped
1 teaspoon cayenne or chili powder
1 teaspoon cinnamon
1/2 teaspoon cumin
3 tablespoon brown sugar
1 tablespoon olive oil
PREPARATION
1. Preheat the oven to 375º. In a large bowl, toss assorted nuts with olive oil and spread them out evenly onto a baking sheet and bake for 10 minutes.
2. In a small saucepan melt butter and combine rosemary, cayenne, cinnamon, cumin and brown sugar until dissolved and combined.
3. Add mixture to warm assorted nuts and toss until well combined. Then add salt. Allow nuts to cool and enjoy or store in air tight container.
Sweet and Spicy Mixed Nuts / seeandsavour.com
Sweet and Spicy Mixed Nuts / seeandsavour.com
Sweet and Spicy Mixed Nuts / seeandsavour.com

PHOTOS BY JENNIFER CHONG



Coconut Almond Granola

December 15, 2014

Coconut Almond Granola / seeandsavour.com
What are your favorite holiday memories? This is one of the first years that I will be in California for Christmas. It's my typical tradition to pack my bags and jet off somewhere but this year plans turned out a little differently and I am staying put. While I love traveling it will be a nice change of pace to be home, though I might sneak away on a short road trip somewhere. This coconut almond granola could be a great gift for the person on the go for the holidays. It's easy to make which will make you second guess buying granola from now on! I sweetened mine with honey instead of sugar and I like the subtle sweetness it brings out. I used wreck jars to place my granola in, wrapped it with bakers twine and topped it with a custom label. Download the label here!

Coconut Almond Granola / seeandsavour.com
Coconut Almond Granola / seeandsavour.com
Coconut Almond Granola / seeandsavour.com

COCONUT ALMOND GRANOLA print this recipe! | recipe adapted from cooking classy
INGREDIENTS
3 cups of rolled oats (don't use quick oats)
1 cup shredded coconuts
1 cup slivered almonds
1/2 cup honey
1/4 cup coconut oil, melted
1/4 teaspoon almond extract
1 teaspoon vanilla extract
pinch of salt
PREPARATION
1. Preheat oven to 275º. Line a baking sheet with parchment paper. In a large bowl mix together oats, coconuts, almonds. In a separate bowl combine honey, coconut oil, almond and vanilla extract and heat until everything is melted and well combined. Mix both wet and dry ingredients together tossing until everything is coated.
2. Spread mixture onto baking sheet in a thin layer and bake for 40-50 mins or until golden brown. Allow granola to cool and store in an airtight container.

Coconut Almond Granola / seeandsavour.com


PHOTOS BY JENNIFER CHONG


Peanut Butter Oatmeal Cookies

December 11, 2014

Peanut Butter Oatmeal Cookies / seeandsavour.com
I can't believe it's already almost middle of December. Something about living in Los Angeles and 70º weather makes me feel otherwise, but I'm am prepping myself up for my sisters visit and celebrating the remainder of the year. Looking forward to the next few weeks here and a little decompressing. In the holiday spirit I've been making lots of edible gifts to giveaway. Today I'm sharing some peanut butter oatmeal cookies - these are gluten free too! I added chocolates and raisins but you could use nuts or whatever you like. I packed these up in a cute jar, sandwiched each cookie between some dotted waxed paper, and finished it off with some pretty gold ribbon.

Peanut Butter Oatmeal Cookies / seeandsavour.com
Peanut Butter Oatmeal Cookies / seeandsavour.com
PEANUT BUTTER OATMEAL COOKIES print this recipe!
INGREDIENTS
1/4 cup butter
1 1/4 teaspoon baking soda
1 cup coconut sugar (you can use cane or brown)
3 cups rolled oats
1/2 cup chocolate chips
1/4 cup raisins
2 eggs
1 teaspoon vanilla
1 cup peanut butter
PREPARATION
1. Preheat the oven to 350º. In a large bowl, combine sugar and butter and bear until creamy. Add eggs, vanilla, and baking soda and mix well. Add peanut butter and mix. Stir in oats, chocolate chips and raisins.
2. Place a teaspoon of dough on a lined baking sheet and bake for 10-12 minutes.
Peanut Butter Oatmeal Cookies / seeandsavour.com

PHOTOS BY JENNIFER CHONG

Commissary | Los Angeles

November 26, 2014

Commissary / blog.jchongstudio.com
Commissary is one of LA's newest hot spots. It's housed in a green house on the roof top of the Line Hotel. They focus on fruits and vegetables but they also have meats as well! Their menu is all in pictures – which could be either fun for some who love a little mystery or not so fun for others. Sometimes I get overwhelmed by menu's – there is either way to many options or so many descriptions that everything sounds good. For the Commissary I like the surprise of it all. We picked items based on how we were feeling – lots of vegetables please! We ordered the corn, roasted carrots, deviled eggs and a few other things. Everything was quite tasty. The roasted carrots were among my favorite. I've got to take a stab at making these at home. Below you'll find a recipe for some roasted carrots to try at home!

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

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

ROASTED CARROTS WITH PESTO recipe from gaia health blog
INGREDIENTS
Colorful Organic Carrots, washed with some of the stems remaining
Pink Himalayan Salt
Coarse Ground Organic Pepper
Extra Virgin Olive Oil

PESTO
1 Bunch Basil
3 Garlic Cloves
Handful of raw pine nuts
2 tablespoons of Extra Virgin Olive Oil
3/4 cup Parmesan

PREPARATION
1. Drizzle carrots with olive oil and sprinkle with Himalayan Salt. Place carrots in the oven and bake for 15 minutes at 375°.
2. Remove from oven and turn carrots a bit then place in the oven on broil for 5 minutes.
3. Chop basil, garlic, pine nuts together finely then combine parmesan and lastly olive oil. Drizzle over roasted carrots.

Commissary
The Line Hotel
3515 Wilshire Blvd
Los Angeles, CA 90010
Koreatown, Wilshire Center
Phone number (213) 368-3030

PHOTOS BY JENNIFER CHONG

Parmesan Thyme Potato Stacks

November 18, 2014

Parmesan Thyme Potato Stacks / blog.jchongstudio.com
10 days away from Thanksgiving! This year will one of be one of the first times in a while that I'll be in California for Thanksgiving (and maybe even Christmas). I'm typically traveling somewhere. I'm excited and looking forward to spending thanksgiving at home this year. I think these parmesan thyme potato stacks are the bomb! They are flaky and crispy and just plain perfect. Not only do they taste delicious they look awesome too. They are easy to make and definitely a welcoming edition to a Thanksgiving dinner table.

Parmesan Thyme Potato Stacks / blog.jchongstudio.com
Parmesan Thyme Potato Stacks / blog.jchongstudio.com
Parmesan Thyme Potato Stacks / blog.jchongstudio.com
PARMESAN THYME POTATO STACKS print this recipe! | recipe adapted from what's gaby cooking
INGREDIENTS
3 tablespoons unsalted butter, melted
2 tablespoons grated parmesan cheese, plus extra for garnish
2 teaspoons thyme leaves, coarsely chopped
1 teaspoon thyme leaves for garnish
Flaky salt and freshly cracked black pepper
8-10 Yukon Gold or German Butterball potatoes, sliced thin (about 1/16 inch thick)
PREPARATION
1. Preheat your oven to 375°F. Line baking sheet with parchment paper.
2. Melt butter then toss potato slides to evenly coat. Add parmesan, chopped thyme, kosher salt and freshly cracked black pepper, toss to coat well.
3. Layer the potato slices into stacks on baking sheet. Bake until the edges and tops are golden brown and the centers are tender, 45 to 55 minutes.
4. Let potato stacks rest for 5 mins then remove and sprinkle additional thyme, parmesan cheese, salt and pepper and serve.


PHOTOS BY JENNIFER CHONG

Persimmon and Pomegranate Salad

October 31, 2014

Persimmon and Pomegranate Salad / See and Savour
I went on a road last week along the coast down from Big Sur it was spectacular I'll be sharing more pictures from that trip soon. On the back home we stopped at a persimmon farm and picked 27lbs of fuyu persimmons! I remember eating persimmons as a kid – we didn't have them often growing up in Georgia I don't think they were as readily available as I find them here in California. The fuyu persimmons are the squatier looking persimmons that can be eaten while they are still firm or wait till they are soft. The flavor is sweet and cinnamonish.

Persimmon and Pomegranate Salad / See and Savour
Persimmon and Pomegranate Salad / See and Savour
So now I've got a ton of persimmons that I've been eating as a snack but thought I could combine them into a few of my meals too. Here is a delicious persimmon and pomegranate salad. I love the colors of the the persimmon and pomegranate combined – could be a beautiful salad for a dinner party perhaps?

Persimmon and Pomegranate Salad / See and Savour

PERSIMMON AND POMEGRANATE SALAD print this recipe! | recipe adapted from valleybrinkroad
INGREDIENTS
SALAD:
3 cup herb lettuce mix
2 fuyu persimmons, cut in small wedges
1/2 cup pomegranate seeds
pecorino romano
sea salt
freshly ground black pepper
DRESSING:
1/8 cup sherry vinegar
1/8 cup red wine vinegar
1/2 cup extra virgin olive oil
2 tablespoons of honey
sea salt
freshly ground black pepper
PREPARATION
1. Combine all ingredients for dressing into a jar and shake vigorously until well combined, add additional olive oil, salt or pepper as necessary. Set aside. Combine all ingredients for salad, toss in a few tablespoons of dressing.

Persimmon and Pomegranate Salad / See and Savour
Persimmon and Pomegranate Salad / See and Savour

Persimmon and Pomegranate Salad / See and Savour

PHOTOS BY JENNIFER CHONG

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

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


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


Morning Sunrise – Orange, Peach and Raspberry Juice

August 07, 2014

Morning Sunrise – Orange, Peach and Raspberry Juice / blog.jchongstudio.com
It feels as though I talk about the weather a lot... well because I think the weather really changes my mood and how I plan my day. Last week I had dinner at Zinc Cafe with my friend Adrianna. They've got a great space in downtown LA it was quite lovely. We decided to sit outside though there was still a bit of lingering heat. As a nice refresher I decided to order juice instead of water. Enter Morning Sunrise (I'm not sure that they actually called it this but...) so tasty and refreshing! I couldn't wait to have some more, so this week I decided to put my juicer to work. A recipe isn't really needed for this but there is one below if you feel the need.
Morning Sunrise – Orange, Peach and Raspberry Juice / blog.jchongstudio.com
Morning Sunrise – Orange, Peach and Raspberry Juice / blog.jchongstudio.com
MORNING SUNRISE
INGREDIENTS
10 Oranges, peeled
5 Peaches, washed and sliced
2 cups Raspberries, pureed
PREPARATION
1. Juice oranges and peaches with a juicer and combine. Top each cup with a teaspoon of raspberry puree and serve with ice.
Morning Sunrise – Orange, Peach and Raspberry Juice / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG


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