Recipe: Pumpkin Coconut Macaroons

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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.
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http://foodmarriage.com/2015/10/pumpkin-coconut-macaroons-recipe.html

Recipe adapted from Barefoot Contessa Family Style by Ina Garten.
 

xoxo, Food Marriage

Easy Baked Ziti Recipe

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I used to be a leftovers snob. If something wasn’t freshly made that day, I didn’t want it. I thought it was great to be able to make something fresh and new every day, because in my mind, food looked better and tasted better if you ate it right away.

Let’s just say since I became a mom, my thoughts on leftovers have changed drastically. Not only am I okay with leftovers…I love being able to make large quantities of something and freezing it to get a second meal out of it another day. I had the wonderful opportunity to stay at home with my daughter for 12 weeks after her birth. Now that it is time to go back to work I thought it would be a good idea to stock pile some meals in the freezer.

Easy Baked Ziti Recipe

I decided to do this with one of my FAVORITE recipes…Baked Ziti. This is a recipe that I have adapted a bit from my favorite chef in the world…my own mother! She gave me some of the basics of what she puts in a Baked Ziti recipe and I decided the quantities and kinds of cheeses I wanted. I like to make a party-sized portion and then split it into two pans so we can have one for now and then one for later. I also use disposable pans for less mess!

Baked Ziti

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: This recipe will feed up to 8 people. You can also split it in half and make one ziti dish for now and freeze the other for later.

Baked Ziti

Ingredients

  • 1 lb Sweet Italian Sausage
  • 1 lb Ground Beef
  • 1 (16oz) box Ziti Noodles
  • 1 large jar (45oz) of Pasta Sauce
  • 15 oz Ricotta Cheese
  • 2 cups shredded Mozzarella Cheese

Instructions

  • Remove sausage from its casing (slide a sharp knife down the center of each sausage and then using your hands just push the meat out from the casing. Discard the casing)
  • Combine the sausage and ground beef in a pan. Cook over medium heat until browned, continually breaking up the meat and mixing it together.
  • Cook your pasta according to the directions on the box to make it al dente. (It is very important not to overcook as you will continue baking it in the oven later).
  • Pour your sauce into a large bowl or pot. Add the ricotta cheese and mix it in completely with the sauce.
  • Next, add 1 cup of the mozzarella cheese to the sauce. (Save the other 1 cup for later)
  • Add your meat and pasta into the sauce and cheese. Mix well.
  • Pour your pasta into a casserole dish. (Use a large pan if cooking the entire amount. OR split into two different smaller (1 and 1/2 quart) pans to cook one meal now and freeze the other one for later)
  • Sprinkle the remaining 1 cup of mozzarella cheese on the top of the ziti. (if using two casserole dishes, sprinkle 1/2 on one dish and 1/2 on the other)
  • Cover your dish with foil.
  • Bake in 350° oven for 35 to 45 minutes, until the entire dish is hot and the cheese has completely melted on top.
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http://foodmarriage.com/2015/04/easy-baked-ziti-recipe.html

 

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.
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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."

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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!

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http://foodmarriage.com/2013/07/csa-cooking-cucumber-zucchini-salad-in-a-lemon-vinaigrette.html

 

xoxo, Food Marriage