Warm Vanilla Sugar http://warmvanillasugar.com Vegetarian recipes for the food obsessed Thu, 20 Nov 2014 12:00:07 +0000 en-US hourly 1 http://wordpress.org/?v=4.0.1 Banana + Chia Overnight Oats http://warmvanillasugar.com/2014/11/20/banana-chia-overnight-oats/ http://warmvanillasugar.com/2014/11/20/banana-chia-overnight-oats/#comments Thu, 20 Nov 2014 12:00:07 +0000 http://warmvanillasugar.com/?p=8640 Annnnnnnnd we’re off! To Naples, that is. We are currently on a 9 hour train ride from Palermo and hope to be in the big city by 4pm this evening. There will be pizza for lunch and dinner every day…not kidding. We’re taking the train instead of flying because it’s half the price [...]

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Annnnnnnnd we’re off! To Naples, that is. We are currently on a 9 hour train ride from Palermo and hope to be in the big city by 4pm this evening. There will be pizza for lunch and dinner every day…not kidding.

Banana Cream Pie Overnight Oatmeal

We’re taking the train instead of flying because it’s half the price and well, we’re cheap. Worth it? I’ll tell you later. But we ARE on some sort of train that goes on a ferry boat eventually, so that should be interesting.

Banana Cream Pie Overnight Oatmeal

We also took an early train, which is fine and all, but since nothing is open in the early mornings for breakfast, we needed some grab and go food! Muffins and granola bars are great for this, but for a 9 hour trip without stopping we wanted something to keep us full.

Banana Cream Pie Overnight Oatmeal

Enter these overnight oats! Made in a jar, this breakfast is packed with morning goodness. It’s got loads of oats, chia seeds, yogurt, bananas, and pecans to help keep you full. And what I really love about this recipe, is how customizable it is.

Really, you can swap a lot of the ingredients for your favs or add a few extras on top of what I’ve listed in the recipe. A sprinkle of dried cranberries would have been wise for this, but I forgot. Whoops!

Banana Cream Pie Overnight Oatmeal

I absolutely love this breakfast no matter what time of year it is, and I hope you like it too.

It is: creamy, healthy, hearty, and has a bit of crunch from the pecans and chia seeds.

I’m in love!

Banana Cream Pie Overnight Oatmeal

Have a great weekend everyone! xx

Banana + Chia Overnight Oats

Yield: 1 mason jar of oats

Ingredients

  • 1/2 cup rolled oats
  • 1 tsp chia seeds
  • Sprinkle of sea salt
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup milk
  • 1/4 cup 0% vanilla greek yogurt
  • 1/2 tsp pure vanilla extract
  • 1 ripe banana (one half mashed and one half sliced)
  • Chopped pecans, for serving
  • Brown sugar, for serving

Instructions

  1. In a small mason jar, or jar of choice, combine the oats, chia seeds, sea salt, cinnamon and nutmeg. Add in the milk, Greek yogurt and vanilla.
  2. Slice the banana in half and save one half for tomorrow*. Mash the other half with a fork and add it to the jar with the oats. Stir everything together and place the lid on the jar and give the mixture a good shake to combine the ingredients. Place the lid back on the jar and refrigerate overnight.
  3. You can serve oats either right from the jar or in a bowl. Simply serve with a sprinkle of chopped pecans, half of a banana sliced, and some brown sugar if desired.

Notes

*If you don't like the idea of saving the sliced banana for the next day, feel free to add it on top of your oats right in the mason jar before putting it in the fridge!

Recipe adapted from Annie's Eats

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Lasagna Zucchini Boats http://warmvanillasugar.com/2014/11/18/lasagna-zucchini-boats/ http://warmvanillasugar.com/2014/11/18/lasagna-zucchini-boats/#comments Tue, 18 Nov 2014 11:29:43 +0000 http://warmvanillasugar.com/?p=9235 Thanks for putting up with my last post on parking. Random, I know, but something that is up in my face all the time!! I’d like to share the toilet situation here in Palermo with you as well…but toilets and food don’t mix. Ever. Let’s grab a beer and talk about that. [...]

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Thanks for putting up with my last post on parking. Random, I know, but something that is up in my face all the time!! I’d like to share the toilet situation here in Palermo with you as well…but toilets and food don’t mix. Ever. Let’s grab a beer and talk about that.

lasagna zucchini boats

Anyway, another fascinating topic here in Sicily is the produce. Right now, the zucchini is the star vegetable. You can buy a huge bag of it at any corner in the city for 2 €, and then the seller might even give you a few extra because…why not?

lasagna zucchini boats

So, I have a lot of zucchini right now and have been making a ton of meals with it. It’s been going in soups and pastas mostly, since I only have one pot and one pan here, but when I saw this recipe from A Couple Cooks I knew I had to try and recreate it.

And what a fabulously simple meal it was! Super packed with flavour, these little boats are delicious. I used fresh mozzarella, ricotta, and parmesan on some wilted spinach, marinara sauce, spices and chopped almonds. I hope you like these as much as we did!

lasagna zucchini boats

Lasagna Zucchini Boats

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4 zucchini boats

Ingredients

  • 2 cup fresh spinach, with any stems removed
  • 3/4 cup ricotta cheese
  • 1/4 cup Parmesan cheese, shaved
  • 1 egg
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 2 tbsp almonds, chopped
  • 2 medium zucchinis
  • 4-8 tbsp tomato sauce (depending on the size of your zucchinis)
  • 1/2 ball fresh mozzarella cheese, sliced
  • Sea salt
  • Fresh ground pepper
  • Olive oil

Instructions

  1. Preheat the oven to 425F.
  2. Place the spinach into a dry skillet and cook it down for a few minutes until it becomes wilted. Set aside.
  3. In a bowl mix ricotta, parmesan, egg, dried oregano, red pepper flakes, chopped almonds, and some salt and pepper. Stir until combined and set aside.
  4. Cut the zucchinis in half lengthwise, and then place the halves in a baking dish (green part down) with a light drizzle of olive oil, a sprinkle of salt, and a few cracks of fresh pepper.
  5. Fill each half by adding some wilted spinach, 1-2 tbsp of tomato sauce, and a few spoons of the ricotta mixture. Top with slices of fresh mozzarella.
  6. Place zucchini in the oven and bake for 20-30 minutes (depending on the size of your zucchini).
  7. Enjoy hot!

Notes

Recipe adapted from A Couple Cooks

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Sicilian Sundays: Parking in Palermo http://warmvanillasugar.com/2014/11/16/sicilian-sundays-parking/ http://warmvanillasugar.com/2014/11/16/sicilian-sundays-parking/#comments Sun, 16 Nov 2014 09:55:48 +0000 http://warmvanillasugar.com/?p=9967 I was in Rome this week, so instead of sharing a Sicilian recipe with you, I’ve got something a little different. Short and sweet and well, ridiculous. It’s something than confuses the heck out of me, but is definitely worth sharing. What is it? Well, as the title of this post suggests, it [...]

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I was in Rome this week, so instead of sharing a Sicilian recipe with you, I’ve got something a little different.

Short and sweet and well, ridiculous.

park6

It’s something than confuses the heck out of me, but is definitely worth sharing.

What is it? Well, as the title of this post suggests, it is the parking situation (or lack there of) here in Palermo, Sicily.

park7

Put simply, there are no rules. People park everywhere, and I haven’t seen one parking ticket on a car yet. Also, if you’re walking along the sidewalk, it is not uncommon to be side-swiped by a vespa speeding (without a helmet) and beeping at you to get out of the way. I fear for my life daily.

If you’re visiting Palermo, you will 100% see one of the following parking jobs:

park1

#1: The Double Park

The best part about this, is when the car that needs to get out starts beeping. The beeping can last anywhere from 2-25 minutes and is violently loud. When this happens near my house, it tells me that it’s a good time to go for a walk.

park2

#2: The Back-to-Back

Who cares which way you’re facing, really? If there’s a spot, take it.

park4

#3: The Fire Hydrant Blocker

If there is a fire nearby, this guy isn’t moving. He needs his espresso and he doesn’t give a hoot.

park5

#4: The Sidewalk Hog

Classic. These are everywhere, and with the skinny sidewalks here in Palermo, they can be REALLY annoying. Essentially, people who do this are saying “Screw you pedestrians! Walk on the road!” And so we do…

park8

#5: The Crosswalk Hog

Obviously, the logic to this is…”go around my car, you idiot, there’s a whole road to walk on!” And like the cars parked on the sidewalk, we do indeed walk on the road.

Interestingly, in other cities in Sicily the parking seems to be more controlled…but for now, a relaxing Sunday stroll does not, and can not, exist here.

I’ll be back with a new recipe on Tuesday!

Happy Sunday everyone! xx

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Nutella Swirled Zucchini Breakfast Cake http://warmvanillasugar.com/2014/11/13/nutella-swirled-zucchini-breakfast-cake/ http://warmvanillasugar.com/2014/11/13/nutella-swirled-zucchini-breakfast-cake/#comments Thu, 13 Nov 2014 12:31:44 +0000 http://warmvanillasugar.com/?p=9464 I am heading back to Sicily today after a (very) short solo vacation in Rome. Yesterday I walked from the Colosseum to Vatican City and then some. Note to self: no matter how comfortable your shoes are, if you’re walking over 20km on cobblestone streets your legs are going to BURN! It’s no [...]

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I am heading back to Sicily today after a (very) short solo vacation in Rome. Yesterday I walked from the Colosseum to Vatican City and then some. Note to self: no matter how comfortable your shoes are, if you’re walking over 20km on cobblestone streets your legs are going to BURN!

Nutella Swirled Zucchini Breakfast Cake

It’s no biggie. I’m at an airport and plan on parking my butt for a while.

Nutella Swirled Zucchini Breakfast Cake

I’m going to do a big post later on what I did in Rome, but for now I wanted to share with you a cake that I made this month in my little Sicilian apartment.

Have I told you about how difficult it is to cook here?

Nutella Swirled Zucchini Breakfast Cake

I have minimal cooking equipment, so when I get the bright idea to make a zucchini cake or grate cheese I have to “grate” whatever it is with a knife. And since we don’t have a sharp knife here, we use a Swiss army knife to cut things.

And yes, that is paper I’m using as a “cutting board”.

Nutella Swirled Zucchini Breakfast Cake

So, with paper as my cutting board and a Swiss army knife as my chefs knife I have definitely been making some adjustments in the kitchen. And yes, of course I could buy supplies, but we’re only here for three months, and I don’t NEED a bunch of fancy tools to make a delicious cake!

(don’t remind me that I said that once I’m back home, OK!??)

Nutella Swirled Zucchini Breakfast Cake

Anyway, this cake definitely did turn out delicious, and I just love the thick Nutella swirls amongst the deliciousness of a classic zucchini cake.

Nutella Swirled Zucchini Breakfast Cake

And what makes this cake even better, is that it’s for breakfast!! In this recipe I have grated carrots and zucchini, chocolate chips, Nutella swirls and cinnamon baked up in a deliciously moist cake. We ate this up in two days!

Nutella Swirled Zucchini Breakfast Cake

So, grab a fork and dig in! xx

Nutella Swirled Zucchini Breakfast Cake

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 15 minutes

Yield: 6-8 slices of cake

Ingredients

  • 1/2 cup unsalted butter, melted
  • 1 1/2 cups all purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1 cup grated zucchini
  • 1/4 cup grated carrots
  • 2 eggs
  • 1 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1/4 cup chopped dark chocolate
  • 3 tbsp Nutella

Instructions

  1. Preheat oven to 325 degrees F. Spray loaf pan with nonstick spray and set aside.
  2. Place the melted butter in a large mixing bowl to cool and set aside. In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt.
  3. To the cooled butter, whisk in the grated zucchini, grated carrots, eggs, sugar and vanilla.
  4. Pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix! Fold in the chopped chocolate and spread batter into prepared pan.
  5. Drop 3 tablespoons of Nutella on top of the batter in a row. Swirl with a knife.
  6. Bake for 55-60 minutes or until toothpick inserted into center comes out clean. Let cool in loaf pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack to cool completely.

Notes

Recipe adapted from A Beautiful Mess

Bread will keep for 5 days wrapped in plastic wrap in the fridge.

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Butternut Squash and Apple Galette http://warmvanillasugar.com/2014/11/10/butternut-squash-apple-galette/ http://warmvanillasugar.com/2014/11/10/butternut-squash-apple-galette/#comments Mon, 10 Nov 2014 11:00:54 +0000 http://warmvanillasugar.com/?p=9592 If I could marry a blogger, any blogger, it would be Joanne. Pretty sure she knows this. It was love at first sight. We met last year in New Orleans. After commenting on her blog talking about how much I love rhubarb, and receiving an email back with about 15 [...]

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If I could marry a blogger, any blogger, it would be Joanne.

Butternut Squash and Apple Galette

Pretty sure she knows this. It was love at first sight.

Butternut Squash and Apple Galette

We met last year in New Orleans. After commenting on her blog talking about how much I love rhubarb, and receiving an email back with about 15 rhubarb filled recipes, we kept up a correspondence on other things we liked as well, and eventually realized that we both ran marathons!!

So, after “knowing” each other for about two months we decided to run a half marathon together, share a room in New Orleans, and eat as many beignets as we could.

Butternut Squash and Apple Galette

Collage1

On our trip, we also talked a lot about our boys, and like gals do, guessed how “the.boy” might propose one day. It was obvious that he was going to…but when and how was the question.

Later that year, in the most romantic way for a runner ever, the.boy proposed to my girl after running the NYC Marathon. The NYC MARATHON!!! Annnnnnnnd a video was taken of the whole thing!!! I was swooning for days!

Butternut Squash and Apple Galette

Needless to say, I couldn’t be happier to be celebrating Joanne today with some of her blogger friends. She’s getting married in less than a month guys!!! SQUEE!

So, I’m sharing something specifically catered to the queen of squash. A simple homemade galette made with butternut squash, crisp sliced apples, provolone and fresh thyme. I’m so excited to share this with you today!!

Butternut Squash and Apple Galette

Joanne's Shower Graphic (1)

And be sure to check out all the other posts made by Joanne’s friends! We’re so happy to be celebrating her – she “eats well with others” after all!

Cocktails:

Pumpkin Spice White Russian – Nutmeg Nanny
Warm Apple Pie Cocktail – Miss In The Kitchen
Bourbon Apple Cider Cocktail- Cook Like Champion

Snacks/Savory:
Baked Brie with Honey and Sliced Almonds – The Lemon Bowl
Butternut Squash and Apple Galette – Warm Vanilla Sugar
Roasted Pumpkin Crostini – Annie’s Eats
Kale Salad with Maple Butternut Squash and Pomegranate Dressing – Blahnik Baker
Lemony-Pasta Stuffed Zucchini – Very Culinary
Pumpkin Dip with Apple Chips- Meadows Cooks

Sweet:
Pumpkin Cinnamon Roll Cake – The Baker Chick
Peanut Butter Fudge Pie with Salted Peanut Butter Caramel- Taste and Tell
Caramel Apple Upside Down Cake – The Girl in the Little Red Kitchen
Snickerdoodle Bundt Cake – Chocolate and Carrots
Roasted Butternut Squash Pie with Brown Sugar Marshmallow Topping – Keep It Sweet
Caramel Corn Chocolate Chip Cookies – The Cooking Actress
Caramel Cranberry Apple Galette – Bakeaholic Mama
Coconut Pecan Tarts – Bake or Break
Cranberry Margarita Cupcakes – Baker by Nature
Gingerbread Truffles – Dinners Dishes and Desserts

Butternut Squash and Apple Galette

Cook Time: 40 minutes

Yield: One medium sized galette, serves 2

Ingredients

    For the pastry:
  • 1 1/4 cups all-purpose flour
  • 1/4 tsp fine sea salt
  • 8 tbsp cold unsalted butter, cut into pieces
  • 1/4 cup plain yogurt
  • 2 tsp fresh lemon juice
  • 1/4 cup ice water
  • Assembly:
  • 1/2 butternut squash, sliced
  • 1/2 honeycrisp apple, sliced
  • A few slices of provolone cheese
  • Olive oil
  • Fresh thyme, to taste
  • Sea salt and fresh cracked pepper
  • 1 egg

Instructions

  1. To make the galette dough, whisk the flour and sea salt in a large bowl. Add the butter to the flour and using a pastry blender or your hands, work it into the flour until the mixture resembles coarse oat-like crumbs. In a small bowl, stir together the sour cream, lemon juice and water and add this to the butter and flour. With your hands or a wooden spoon, mix everything together until large lumps form. Pat the lumps into a ball, wrap with plastic and refrigerate for 1 hour.
  2. Preheat oven to 400*F.
  3. Cut butternut squash in half and scoop out the seeds. Keep one half and set aside the other half for another time. Peel the squash and cut into 1/4-inch vertical wedges. Place on a baking sheet and coat with olive oil, sea salt, and fresh pepper. Bake for 15-20 minutes until just softened and a little al dente in the thicker regions. Set aside and cool.
  4. Thinly slice apples and provolone. Set aside.
  5. On a floured work surface, roll the chilled dough until it looks to be about 10 inches around. Transfer to a baking sheet lined with parchment paper.
  6. Begin layering cooled squash, then apples, and then cheese. Sprinkle some salt and crack some pepper over the cheese. Add a little fresh time to your liking. Fold the border over the filling and crimp the edges to make everything fit.
  7. Brush the outside edges of the dough with an egg wash and bake for 30-40 minutes in the 400*F oven. Cut into wedges and serve warm.

Notes

Recipe adapted from Happy Yolks and galette dough adapted from here.

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Sicilian Sundays: Caponata Siciliana http://warmvanillasugar.com/2014/11/09/caponata-siciliana/ http://warmvanillasugar.com/2014/11/09/caponata-siciliana/#comments Sun, 09 Nov 2014 12:00:02 +0000 http://warmvanillasugar.com/?p=9672 It has been a quiet week for us here in Palermo. A bit rainy too, so we’ve been at home for most of the week enjoying our tiny space. Since moving here in September, we really haven’t “settled in”. If we aren’t travelling on the weekends, then we’re off somewhere during the week. [...]

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It has been a quiet week for us here in Palermo. A bit rainy too, so we’ve been at home for most of the week enjoying our tiny space.

Caponata Siciliana

Since moving here in September, we really haven’t “settled in”. If we aren’t travelling on the weekends, then we’re off somewhere during the week. We’re constantly checking bus and train schedules, so being home for an entire 12 days simply feels nice.

Caponata Siciliana

Making Sicilian food at home is a lot easier than I thought. I expected the recipes to be complicated since I had never even heard of half of the dishes we’ve tried, but so far my experience has been the exact opposite. Whenever I ask someone for a recipe, whether it’s for arancini, pasta alla norma, or parmigiana bianca I always just get a list of a couple ingredients and am told to “go and figure it out”. Following a recipe in its exact instructions, is not a Sicilian thing to do.

Caponata Siciliana

I wanted to save this recipe for last, but I really can’t wait any longer since it’s my favorite. Caponata (or caponata siciliana) is probably the most Sicilian recipe I could possibly share with you. It’s a sweet and sour vegetable antipasti that combines eggplant, tomatoes, celery seasoned with sweetened vinegar, salted capers, onions, and green olives.

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If you Google caponata, you’ll find that every recipe is different, and in Sicily it’s a lot like that too. Paul and I have tried the caponata at every new restaurant we’ve gone to and have created this recipe to make, what we consider, the ultimate caponata!

The highlights of this recipe? Big chunks of green olives, diced canned tomatoes over fresh (it helps make a juicier sauce), capers in salt over capers in brine, and red wine vinegar!

Caponata Siciliana

Happy Sunday! xx

Caponata Siciliana

Prep Time: 2 hours

Cook Time: 30 minutes

Total Time: 2 hours, 30 minutes

Yield: 8-10 servings

Ingredients

  • 1 large eggplant, cubed
  • Sprinkle of fine sea salt
  • 1/4 cup + 2 tbsp extra virgin olive oil, divided
  • 1 large yellow onion, chopped
  • 1/2 cup chopped celery
  • 1 (15 oz.) can of diced Italian tomatoes
  • 1/2 cup green olives, sliced in half lengthwise
  • 3 tbsp capers packed in salt, rinsed
  • 1/4 cup red wine vinegar
  • 2 tbsp granulated sugar
  • Freshly cracked black pepper and fine sea salt, to taste
  • Extra virgin olive oil
  • Chopped fresh basil

Instructions

  1. Place the cubed eggplant in a colander and toss well with a sprinkle of salt. Let the eggplant sit for about an hour. Do not rinse the eggplant. Preheat the oven to 400 degrees F.
  2. Place the eggplant on a lined baking sheet. Toss with 2 tablespoons of the olive oil and roast for 25-30 minutes, or until it looks slightly browned and has shrunk in size.
  3. Meanwhile, in a large pan, sauté the chopped onions in 1/4 cup of olive oil, gently, for about 5 minutes. Add in the celery and 2 tablespoons of water and sauté for another 3 minutes.
  4. Add the crushed tomatoes and simmer for about 5 minutes. Add the olives, capers, vinegar and sugar and simmer for about 10 minutes. Add the roasted eggplant, stir, and simmer for another 5 minutes.
  5. Allow dip to sit and marinate for at least one hour (more time is better). You can leave it on the counter or put it in the fridge for later.
  6. Before serving, add a sprinkle of sea salt, some fresh cracked pepper, and a few glugs of olive oil, if desired.
  7. Serve at room temperature or warmed with a bit of chopped fresh basil and some crusty bread.

Notes

This lasts several days in the fridge and freezes really well!

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Broccoli and Cheddar Quiche http://warmvanillasugar.com/2014/11/06/broccoli-and-cheddar-quiche/ http://warmvanillasugar.com/2014/11/06/broccoli-and-cheddar-quiche/#comments Thu, 06 Nov 2014 11:01:43 +0000 http://warmvanillasugar.com/?p=8921 Not too long ago I purchased three seasonal produce calendars from Chasing Delicious – a fruit one, a vegetable one, and a herb one. They hang in my kitchen and I love them. After having the photos for about a month, Paul pointed to the fruit print and told me it [...]

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Not too long ago I purchased three seasonal produce calendars from Chasing Delicious – a fruit one, a vegetable one, and a herb one. They hang in my kitchen and I love them.

Broccoli Garlic Quiche

After having the photos for about a month, Paul pointed to the fruit print and told me it was wrong. I disagreed, naturally, because OF COURSE it wasn’t wrong!

And then I actually looked at it closely.

Broccoli Garlic Quiche

Apparently I had purchased three produce calendars for the state of California…and I live in Montreal, Quebec. Good thing they’re pretty!

Broccoli Garlic Quiche

Anyway, in Palermo broccoli is currently showing its stuff. It’s everywhere!…and I mean it. You can buy it all along the street on any street in the city. But even when I’m in Canada, I cook with broccoli all year ’round. I just love the stuff.

Broccoli Garlic Quiche

Because when it’s paired with cheddar, there a few things in life that I love more.

Broccoli Garlic Quiche

I like broccoli and cheddar together in soup, I like them stuffed in potatoes, I like them in wild rice, and I like them in quiche!!

Broccoli Garlic Quiche

And booooooy do I have a fabulous recipe for you today.

We’ve got a perfectly baked buttery pie crust, fresh broccoli, eggs, two cloves of garlic, some spices and a whole bunch of cheese!! Pure deliciousness, if you ask me. And it can be saved and reheated for later. #winning

Broccoli Garlic Quiche

Enjoy your weekend everyone! xx

Broccoli Garlic Quiche

Prep Time: 35 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 25 minutes

Yield: one 9-inch quiche

Ingredients

  • 1/2 recipe pie crust (or 1 pie shell), chilled
  • 1 1/2 cups broccoli florets, cut into small pieces
  • 2 large garlic cloves, minced
  • 6 large eggs
  • 1 1/2 cups half and half cream
  • 1/4 tsp ground nutmeg
  • 1/4 tsp cayenne
  • Salt and fresh cracked black pepper, to taste
  • 2 cups grated medium Cheddar cheese
  • Grated fresh Parmesan, for topping

Instructions

  1. Preheat oven to 350*F. Roll out pie crust to 1/8 inch thick, fit to 9-inch pie dish and crimp edges if desired. Pre-bake the pie crust for 8 minutes.
  2. While the pie crust is in the oven, cook broccoli in a large pot of boiling water for 4 minutes. Drain broccoli and rinse under cold water to stop it from cooking further. Pat the broccoli dry with paper towel.
  3. Whisk together the garlic, eggs, cream, nutmeg, cayenne, salt and pepper in a large bowl until combined.
  4. Turn oven up to 375*F. Pour filling into pie shell and add broccoli. Sprinkle the grated cheddar over top.
  5. Place pie dish on a rimmed baking sheet. Bake on the centre shelf of the oven for 40-50 minutes, or until the center is set and the top and crust are golden.
  6. Allow to cool slightly and enjoy warm or room temperature.

Notes

-Recipe adapted from Love and Olive Oil

-For the pie crust, try this recipe from the Pioneer Woman

-Can be stored tightly covered in the refrigerator for up to 4 days.

-Baked quiche freezes well for up to 2 months.

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October Things http://warmvanillasugar.com/2014/11/04/october-things-2/ http://warmvanillasugar.com/2014/11/04/october-things-2/#comments Tue, 04 Nov 2014 13:04:56 +0000 http://warmvanillasugar.com/?p=9791 At the beginning of October I was swimming in the Mediterranean Sea and wearing shorts, and here we are only a month later and I am wearing a long sleeve, winter leggings and a scarf. It’s 21°C (70°F)…temperature is relative. I started the month off celebrating Paul’s 27th birthday with a big fat [...]

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At the beginning of October I was swimming in the Mediterranean Sea and wearing shorts, and here we are only a month later and I am wearing a long sleeve, winter leggings and a scarf. It’s 21°C (70°F)…temperature is relative.

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I started the month off celebrating Paul’s 27th birthday with a big fat Sicilian Setteveli Torta, and then three days later we celebrated six years of dating (even though we’re married we still do this!!) by heading to Catania to eat, hike up active Mt. Etna, and drink delicious Etna wine.

LOOK AT THAT HUGE CRATER BEHIND US!!!!!!

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We also celebrated Canadian Thanksgiving, but unlike every other year of my life where I’ve been with family, this year I took a Sicilian cooking class with some strangers. We made ruvidelli with Trapanese style pesto, potato salad with capers, and had biancomangiare for dessert!

Annnnnnd we drank more wine and grappa than my Nanny ever wants to hear, but HEY! When in Sicily…

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We also went on the most incredible vacation of our lives (seriously) to the Aeolian Islands. We hiked, we saw lava spewing from a volcano, we went boating at night to look at the stars, we drank, we ate everything in sight, and most importantly, we relaxed.

sicilian sundays: aeolian islands

We were lucky to be in such a cool spot, but really, and we both feel this way, it doesn’t matter where you are, when you’re spending time alone with the person you love, what’s important is that you stay connected. Put down that phone! Close your laptop! Maybe even put the camera away, and just hang out together! You might just like it!…and you might go hitchhiking for the first time and get stung by a jellyfish ;)

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Lots of delicious treats appeared on the blog in October as well. Choosing a favorite is hard! BUT! If I had to choose, I’d pick my homemade fudgy almond butter granola bars (but my chocolate chip pumpkin muffins are right up there with them)! October was all about sweet things.

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I’ve been busy in the kitchen lately making my own creations (hence the Sicilian Sundays posts), so I haven’t made many recipes from other bloggers, unfortunately. BUT! I did make this zucchini bread from A Beautiful Mess. Please drop everything and make this now!

zucchini bread

Also, I also made a discovery! Check out Club Narwhal for Amy Lee’s absolutely stunning recipes and fabulous sense of humour. I mean, this pumpkin bread is the sexiest thing I’ve seen in a loaf pan. For reals.

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Other October Stuff?

My wedding photos were blogged about! I still don’t have the hard copies since the USB key was mailed to my apartment in Montreal, but I love looking at these online shots. I can’t wait to get home and see the rest!

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Also!

Homeland is baaaaaaaaaaack. And Carrie is sleeping with little boys…it’s all kinds of weird.

I am loving the new Walking Dead season. Like, the cannibals scare the living daylights out of me, and I feel like I need to wear a diaper when I watch it, but I find it super interesting this season!

I joined Foodblogger Pro, and am loving it! I am learning so much stuff from how to take better food photos to how to get advertisers! The videos are really straightforward and fun to watch too. I watch them every day!

That’s all folks. Have a great November!! I love you all to pieces! xx

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Sicilian Sundays: Single Lady Banana Split http://warmvanillasugar.com/2014/11/02/sicilian-sundays-single-lady-banana-split/ http://warmvanillasugar.com/2014/11/02/sicilian-sundays-single-lady-banana-split/#comments Sun, 02 Nov 2014 11:54:13 +0000 http://warmvanillasugar.com/?p=9183 Nutella is cheap in Sicily. It’s easy to find, not expensive and absolutely delicious. I put it on pretty much everything that I can. Including breakfast. I have recently started buying all of my produce from the same vendor. He packs my stuff in newspaper and always throws something in for [...]

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Nutella is cheap in Sicily. It’s easy to find, not expensive and absolutely delicious.

Single Lady Banana Split

I put it on pretty much everything that I can. Including breakfast.

Single Lady Banana Split

I have recently started buying all of my produce from the same vendor. He packs my stuff in newspaper and always throws something in for free. I’ve been going to him for six weeks now, and finally, a week ago, we communicated.

“Di dove sei?” He asked.
“Canada” I replied. Hoping he just asked me what I thought he did.

Parli italiano?” He asked.
Nooooooo” I said, and luckily there was another man who worked there and spoke to me in perfect English “hey, I’ve seen you before, I thought you were Polish“!
Oh, that’s interesting, but nope, I’m Canadian” I said.

Anyway, after chatting with the guy who spoke English and then having him translate to the vendor little things like how long I am in Palermo and why I am here, the vendor exclaimed “tu appartieni a me!“, which literally means “you belong to me“.

Being told this by a Sicilian vendor is an honour. It means from that day on, the two of you have an unwritten pact. One where the customer always buys from that vendor, and the vendor, in turn, will give the customer free things once and a while and reduce the price of their food. I am so pleased! And now I have so many plums and no counter space. Definitely nothing to complain about.

Single Lady Banana Split

This week has been pretty low key. On Friday Paul and I took a 40 minute bus to Monreale to pick up some bread (yes we have amazing bread in Palermo too, but this place is famous for baking it on olive branches in a wood fire oven!!) and to see its positively gorgeous Cathedral, built in 1182. It was a stunning!

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I’m home this weekend while my stink bug loving husband works all day, so naturally snacking came about! Plus, I had lots of Nutella, fresh plums, and pistachios, like you do in Sicily…and here we are. A single lady banana split.

Also, today I am teaming up with a few bloggers for part of The Spiffy Cookie‘s #SingleServingSundays! I’ll let you decide what you want the word “single” to mean, but for me it means I’m alone, I have lots of delicious Italian food, I’m hungry and totally unwilling to share.

Single Lady Banana Split

In this single serving banana split we have bananas and vanilla yogurt topped with fresh plums, Nutella, jam and shelled pistachios. Enjoy it for breakfast or a snack!

Single Lady Banana Split

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And I have friends following the single serving recipe trend! Sooooo be sure to check out some other recipes from some awesome bloggers as well! We’ve got:

Single Lady Banana Split

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1 banana split

Ingredients

  • 1 banana
  • 1/4 cup vanilla yogurt
  • 1 tbsp strawberry jam (or jam of choice)
  • 1 tbsp Nutella
  • 1 tbsp shelled pistachios
  • 1 plum, sliced

Instructions

  1. Peel the banana, split it lengthwise, and then cut it in half to have four slices. Lay the halves in a shallow bowl and spoon a bit of yogurt on top.
  2. Warm the jam in the microwave until it is runny (about 15 seconds). Warm the Nutella the same way.
  3. Drizzle the warm jam and warm Nutella over the yogurt and sprinkle the pistachios on top. Top everything off with sliced fresh plums and enjoy!
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Spinach and Artichoke Pizza http://warmvanillasugar.com/2014/10/30/spinach-artichoke-pizza/ http://warmvanillasugar.com/2014/10/30/spinach-artichoke-pizza/#comments Thu, 30 Oct 2014 12:00:09 +0000 http://warmvanillasugar.com/?p=8697 Hallowe’en is tomorrow. Can we talk about things that scare us? As I’ve gotten older I find myself afraid of way more things than I used to be – like getting electrocuted when I plug in my travel adapter or choking on an almond. Little, stupid things, but they’re real. I’d [...]

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Hallowe’en is tomorrow. Can we talk about things that scare us?

spinach and artichoke pizza

As I’ve gotten older I find myself afraid of way more things than I used to be – like getting electrocuted when I plug in my travel adapter or choking on an almond.

Little, stupid things, but they’re real.

spinach and artichoke pizza

I’d have to say my top five fears are (not in order):

Heights
The dark
Suffocating
Farting in public
Being alone

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I could go deeper, but I feel like I share a lot of the same fears with other people. What are you guys afraid of?

In Sicily, Hallowe’en is a pretty new concept. Kids don’t go trick or treating, but in recent years adults have started having parties and dressing up like us Westerners, so I’ve seen a few skulls, plastic pumpkins and Scary Movie masks here and there.

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We won’t be celebrating, but Hallowe’en DOES fall on a Friday. And to me, Friday = pizza night. And we’re getting freaky with spinach artichoke pizza!

Spinach and Artichoke Pizza // Warm Vanilla Sugar

On top of a delicious chewy dough, we have hot and gooey spinach and artichoke dip topped with mozzarella and parmesan. I love this pizza. A lot.

spinach and artichoke pizza

And I owe all this awesomeness to Jessica at How Sweet It Is!! I copied the recipe to a T and love her to death for it.

spinach and artichoke pizza

Have a great weekend everyone! xx

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