Recipe: Pumpkin Coconut Macaroons

Recipe Header - Food Marriage Blog

My personal pumpkin obsession lasts from about the beginning of August every year until about Thanksgiving. Anything I can get my hands on pumpkin, I will try it! This fall, I decided to create my own new pumpkin recipe (for behind the scenes photos of my recipe creation, follow @FoodMarriage on Instagram).

The idea for my recipe came from an Ina Garten themed dinner party I threw for my mom’s birthday a couple years ago. That night, I made the most delicious coconut macaroons from Ina Garten’s cookbook – Barefoot Contessa Family Style. I decided to revisit this cookbook to add my own fall twist on these classic cookies.

Pumpkin Coconut Macaroons Recipe - Delicious dessert recipe | FoodMarriage.com

The Pumpkin Coconut Macaroons turned out so delicious!  I definitely kept some for myself, but I also decided to put some in a cute glass jar and deliver them to my mom as a birthday present for this year! She loved them!  They were absolutely perfect the first day they were made. However, when I stored them in an airtight container for another day, they got very sticky. (I didn’t mind the sticky because they tasted so good, but they were a little messy).  Any suggestions on how to make them not as sticky are greatly appreciated!

Pumpkin Coconut Macaroons

Pumpkin Coconut Macaroons

Ingredients

  • 14 oz shredded coconut
  • 15 oz canned pumpkin
  • 14 oz sweetened condensed milk
  • 2 egg whites
  • 1/4 teaspoon salt
  • 1 tablespoon pumpin pie spice

Instructions

  • Preheat oven to 350°
  • Mix the coconut, pumpkin, condensed milk, salt, and pumpkin pie spice together.
  • Whip the egg whites in a mixer with the whisk attachment for about 2 minutes.
  • Fold the egg whites into the rest of the mixture.
  • Line baking sheets with parchment paper.
  • Using a large cookie scoop, drop the cookies onto the parchment paper.
  • Bake in 350° oven for 45 minutes.
  • Remove and cool on wire racks.
Recipe Management Powered by Zip Recipes Plugin
http://foodmarriage.com/2015/10/pumpkin-coconut-macaroons-recipe.html

Recipe adapted from Barefoot Contessa Family Style by Ina Garten.
 

xoxo, Food Marriage

Gluten Free Friday: Roasted Zucchini & Carrot Sticks

I love my farm fresh veggies!!  Here’s a really easy way to cook up zucchini and carrots and create a lot of flavor!  My trick for tasty vegetables is to cut them into sticks, then add any spices I can get my hands on, and then roast in the oven!

Roasted Carrot Sticks Recipe @FoodMarriage

If you are cooking the zucchini and the carrots at the same time, I recommend splitting them up onto two different baking sheets.  I found that the carrots took about 10 minutes longer than the zucchini since they were a bit harder.  Having them on two different trays makes it easier to just pull out one at a time from the oven.

Roasted Zucchini Sticks Recipe @FoodMarriage

Roasted Zucchini and Carrot Sticks

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Roasted Zucchini and Carrot Sticks

Ingredients

  • 1 lb carrots
  • 1 lb zucchini
  • Olive Oil
  • Salt
  • Pepper
  • Onion Salt
  • Celery Salt
  • Italian Seasoning

Instructions

  • Preheat oven to 400°
  • Cover two different baking sheets with foil.
  • Peel and cut your carrots into sticks.
  • Cut your zucchini into sticks.
  • Toss the vegetables in a bowl with a little olive oil so the sticks are lightly coated.
  • Lay your vegetables flat onto the baking sheets (I recommend splitting it up with the carrots on one tray and the zucchini on the other tray since they have slightly different baking times)
  • Sprinkle your vegetables with different spices. I used salt, pepper, onion salt, celery salt, and Italian seasoning. If you think it smells good and would work well with the vegetables, add it!
  • Base in 400° oven. The zucchini should be in for about 20 minutes and the carrots should be in for about 30 minutes.
Recipe Management Powered by Zip Recipes Plugin
http://foodmarriage.com/2013/08/roasted-zucchini-carrot-sticks.html

 

xoxo, Food Marriage

Gluten Free Friday: Mashed Cauliflower

This recipe will totally surprise you!  It will make you feel like you are a restaurant chef!!  I’m not kidding…one taste of this mashed cauliflower that I made had me saying WOW over and over again!

Mashed Cauliflower Recipe @FoodMarriage

I adapted this recipe from the Wheat Belly Cookbook while searching for some new gluten free side ideas.  The cream cheese made it really rich and putting it in the blender made it light and airy.  It makes a great substitute for potatoes if you are looking for something a little different.

Mashed Cauliflower

Prep Time: 3 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Mashed Cauliflower

Ingredients

  • 1 head cauliflower
  • 2 ounces cream cheese
  • 2 tablespoons butter
  • 1/4 teaspoon salt

Instructions

  • Cut your cauliflower into smaller pieces.
  • Steam your cauliflower until it is tender (insert a fork to see if it comes out easily). You will want to be sure it is very soft.
  • Blend all ingredients in a blender until smooth. For a light and fluffy texture, blend on a high speed.

Notes

This recipe was adapted from the "Wheat Belly Cookbook."

Recipe Management Powered by Zip Recipes Plugin
http://foodmarriage.com/2013/07/mashed-cauliflower.html

 

xoxo, Food Marriage

CSA Cooking: Cucumber & Zucchini Salad in a Lemon Vinaigrette

This week, I got two pounds of zucchini and two pounds of cucumbers from our local CSA.  With such a large quantity, I decided to make two different salads with these vegetables!!

Cucumber Zucchini Salad Recipe @FoodMarriage

The first recipe I attempted was something I adapted from Cristina Ferrare’s “Big Bowl of Love” cookbook.  I have made three of her recipes before…all with great results: Smashed Yukon Gold Potatoes, Chunky Chocolate Raisin Walnut Cookies, and Rigatoni with Broccoli & Chicken in a Garlic Olive Oil Sauce.

For this recipe, I got to use my fresh cucumbers and zucchini from the farm AND some fresh herbs that I snipped from farm’s herb garden!  The lemon vinaigrette made with the fresh mint, dill, and parsley was so refreshing!

Cucumber and Zucchini Salad in a Lemon Vinaigrette

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: One large platter.

Cucumber and Zucchini Salad in a Lemon Vinaigrette

Ingredients

  • 2 cucumbers
  • 2 zucchini
  • 1/2 lemon
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon chopped mint
  • 2 tablespoons chopped dill
  • 1 tablespoon chopped parsley
  • Feta cheese
  • Glazed Walnuts
  • Salt & Pepper

Instructions

  • Slice your cucumbers and zucchini using a mandolin slicer (use the thinnest setting possible).
  • Display your cucumbers and zucchini on a serving platter, laying one piece on top of each other and alternating the cucumbers and zucchini.
  • Mix the olive oil, vinegar, juice from half a lemon, mint, dill and parsley together. (I used a food processor just to mix it really well)
  • Drizzle your dressing over the cucumbers and zucchini.
  • Sprinkle as much feta cheese and walnuts as you would like over top of the cucumbers and zucchini. Sprinkle salt and pepper to season.

Notes

This salad makes for a great presentation!

Recipe Management Powered by Zip Recipes Plugin
http://foodmarriage.com/2013/07/csa-cooking-cucumber-zucchini-salad-in-a-lemon-vinaigrette.html

 

xoxo, Food Marriage

Gluten Free Friday: BBQ Chicken Salad Bites

With some time off of work for the 4th of July holiday, I’ve had some time to experiment in the kitchen!  And I may just have come up with the greatest new appetizer ever by accident!  It started out by me trying a shortcut to shredding chicken for dinner.  I thought to myself, instead of using two forks to shred, why not try throwing the chicken in the blender!?  Instead of just shredding, it ended up pulverizing the chicken…making it look almost like tuna fish straight from the can.

BBQ Chicken Salad Bites @FoodMarriage

So then I thought- why not try making chicken salad!?  But I know Pat HATES mayonnaise, so I had to get creative and do something different yet again.  I added in a couple dashes of Worcestershire sauce, some Italian Dressing, and a bit of BBQ sauce and continued mixing in the blender.  Final product?  BBQ Chicken Salad Bites!!!!

You can serve these bites on regular crackers OR to make the recipe gluten-free like I did, you can use something like Blue Diamond Natural Almond Nut Thins!  (They are my favorite alternative to regular crackers!)  While I can’t say this recipe is perfectly measured out like some of my other ones, it gives you the idea of what to do!

BBQ Chicken Salad Bites

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: A large appetizer serving.

BBQ Chicken Salad Bites

Ingredients

  • 3 chicken breasts
  • 1 cucumber
  • Crackers
  • Barbecue Sauce
  • Italian Dressing
  • Worcestershire Sauce
  • Salt
  • Pepper

Instructions

  • Bring a pot of water to a boil on the stove.
  • Cut three chicken breasts in half and place each piece into the boiling water (cutting them in half will help them cook quicker).
  • Once the chicken is fully cooked, remove and let cool for a bit.
  • Put your pieces of chicken into a blender along with a couple dashes of worcestershire sauce, a big squeeze of Italian dressing and a medium squeeze of barbecue sauce. Add a little salt and pepper and then blend until the meat is pulverized and the sauces are mixed in.
  • Scoop your barbecue chicken salad onto individual crackers.
  • Peel a cucumber, cut off the ends and then slice in half lengthwise. Scoop out the seeds with a spoon and discard. Dice your cucumber into tiny pieces.
  • Sprinkle a few pieces of cucumber on top of each cracker.

Notes

You can use regular crackers for this recipe. OR to make it gluten free, use something like Blue Diamond Natural Almond Nut-Thins!

Recipe Management Powered by Zip Recipes Plugin
http://foodmarriage.com/2013/07/bbq-chicken-salad-bites.html

 

xoxo, Food Marriage