Valentine’s Day is one of my favorite holidays. It’s cheesy and ridiculous and totally unnecessary - which is why it’s the best! I do this one up big - a fun breakfast, a big family dinner, and themed lunches that are totally quirky. I cut the kids sandwiches into hearts, I draw on mandarin oranges, and I cut hearts out of colored paper and stuff their lunch boxes so they literally explode when they open their lunch.

You can’t celebrate all day if you don’t start early in the morning! This is a super simple breakfast that you can pull off on a school day - swap out waffle mix if you don’t want to make them from scratch - the secret is in adding freeze dried strawberries to the batter. They’ll soften slightly in the batter and totally soften when they are cooked.

You can use fresh berries, but I found that the freeze dried berries keep their flavor better when the waffles are cooked. The fresh berries mush and cook more quickly which adds a cool pink color, but lacks the punch I’m going for here.

STRAWBERRY WAFFLES WITH BERRY SAUCE

2 cups milk

1/2 cup melted butter

2 eggs

1 cup freeze dried strawberries

2 cups flour

2 tbs sugar

1 tbs baking powder

1/2 teaspoon salt

Combine together dry ingredients in a large bowl. In another bowl, which together milk, melted butter and eggs. Pour the milk mixture into the flour mixture and stir until just combined - there will be a few lumps.

Then add the strawberries and stir until they are incorporated into the batter. Let the batter rest 3-5 minutes while the waffle maker heats up.

BERRY SAUCE

1/2 cup strawberries

1/2 cup raspberries

2 tbs orange juice

1 tbs sugar

1 tbs cointreau (optional)

In a small saucepan, combine all ingredients and bring the a boil. As soon as it boils, turn the heat down and let it simmer until it begins to thicken up. Smash the berries with a fork to push out the juices and break them down. Serve warm over the waffles.

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For Cinco de Mayo, Lars and I made these phenomenal watermelon cocktails that I know you will love too. Lars made one sans tequila since he’s a child - and mine was filled with a delightful splash of tequila. Lars said his was amazing and mine smelled bad. So it’s working. I’m still a good parent.

Watermelon Margarita

3-4 cups chopped watermelon

1/4 cup lime juice

zest of 1 lime

Blanco tequila

STEP 1

In a blender, turn the watermelon into juice. Add in the lime zest and blend another second.

STEP 2

Pour 2 ounces Blanco Tequila into a glass full of ice. Top with 3-4 ounces of watermelon. Drizzle a teaspoon (or so) of lime juice onto the top of the drink. Garnish with wedges of lime and watermelon.

It seems the history of the chocolate chip cookie is very similar to the current state of the chocolate chip cookie recipe.  We can all agree on the basics, but the details are subject to interpretation.  

Some sources claim that Ruth Wakefield, owner and chef at the Toll House Inn in Massachusetts, invented the cookies when she was looking for a way to jazz up her butter drop cookies.  Another source claims she expected the chocolate pieces to melt into the cookie completely and turn it into more of a chocolate cookie.  Another source claims she knew what she was doing the whole time.  

 Whatever Ms. Wakefield’s intention, the cookie invention is firmly set at the Toll House Inn in Whitman, Mass sometime between 1936 and 1938.  Ms. Wakefield and her husband opened the inn in 1930.  According to the forward in her own cookbook, the sight had originally been at the location of a toll house where passengers ate and horses “were changed” on the way from Boston to New Bedford.  The house was a halfway point on the road and the point where the toll was collected for traveling the road.  Wikipedia disagrees, so we’ll leave it alone.   Whatever the origin of the name, the Wakefield’s purchased the home in 1930 and used their mutual dream of owning an ‘eating place’ into the Inn.  

Ms. Wakefield had been a home economics teacher at the high school before marrying and turned her interest in cooking into serving meals at the Inn.  Her cooking was so popular, her cookbook, originally published in 1930, went through 39 publishings.  The 1938 version of Toll House Tried and True Recipes is the first copy to feature the Toll House Chocolate Crunch Cookie.  Let’s assume the recipe had been created the same year.  

It wasn’t until World War II that the cookie gained national fame.  During the war, care packages were sent abroad to soldiers.  The care packages from the state of Massachusetts must have carried an inordinate amount of Toll House Cookies because soon soldiers from other parts of the country were writing home and asking for the cookies.  Ms. Wakefield became overrun with letters asking for the recipe.  Nestle also saw a spike in sales and worked with Ms. Wakefield to publish the recipe on the package – her payment?  Chocolate for life.  The recipe is still on the chocolate chip package to this day.

The original recipe is not EXACLTY what you see on the modern package.  Who knows when it changed, but the OG recipe includes a splash of hot water.  As copied from the Toll House Cookbook: 

Ruth Wakefield’s Chocolate Crunch Cookies

1 cup unsalted butter, plus more for baking sheets

3/4 cup firmly packed light-brown sugar

3/4 cup granulated sugar

2 large eggs, beaten

1 teaspoon baking soda dissolved into 1 teaspoon hot water

2 1/4 cups sifted all-purpose flour

1 teaspoon table salt

2 bars Nestle’s yellow label chocolate, semi-sweet, which has been cut into pieces the size of peas

1 teaspoon vanilla extract

Preheat your oven to 375°.

Cream the butter and sugars. Add the beaten eggs. Add the baking soda dissolved in hot water.

Sift together the flour and salt and add to the butter mixture. Then stir in the nuts, chocolate chips, and vanilla.

Chill the dough

Drop by the tablespoonful onto lightly greased cookie sheets and bake until browned at the edges, 10 to 12 minutes. 

Here’s what’s interesting to me – the vanilla is added last!  And the baking soda is dissolved into hot water?  Both felt very confusing before starting baking, and I will admit that these quirks made me want to try this recipe.  I physically had to restrain myself from adding the vanilla to the egg step and even adding at the end felt weird and like it would not be incorporated.  But it seemed to?  Dissolving the baking soda was a new step for me too.  So I had to look it up.

It turns out that by dissolving the baking soda into water before incorporating you are actually ensuring that the chemical is evenly distributed and begin the chemical reaction early. Since cookies typically don’t have a lot of moisture in them, the baking soda isn’t usually activated until the butter melts in the oven. When it’s been activated earlier, the CO2 can release as soon as the cookies hit the oven, rather than partially through the baking process.  

The job of baking soda is to leaven the cookies and making them soft and fluffy.  I imagine that’s why these cookies turned out much fluffier and taller than the cookies I regularly make?  It led to my sister and I wondering if our grandmother dissolved her baking soda in her cookies because her oatmeal/chocolate chip/coconut cookies were always very puffy.  It appears quite regularly in old fashioned cookie recipes which makes me wonder why we abandoned the practice?

After trying several versions now, I think I can confirm that a chocolate chip cookie is good, no matter what.  If you want to try MY version of this classic recipe, I think it’s pretty decent.

 Ali Hedin’s Chocolate Chip Cookies

Chocolate Chip Cookies

Makes about 35

1 cup butter, room temperature

½ cup sugar

1 ½ cups brown sugar

2 eggs

1 teaspoon vanilla

2 ½ cups flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

2 cups chocolate chips

STEP 1

Preheat oven to 350 degrees.  

In the bowl of a stand mixer, combine butter and sugars until creamy and lightened in color.

STEP 2

Add eggs and vanilla and whip until light and fluffy.  In a separate bowl, combine all of the dry ingredients.

STEP 3

Add in dry ingredients until just barely incorporated.  Then add in the chocolate chips and mix well.  It’s great if they break up a little bit.

STEP 4

Scoop dough onto a cookie sheet and bake 8-10 minutes until the edges are browned but the center is still light brown.  Let rest 5 minutes on a cookie sheet then transfer to a cooling rack.

Store in an airtight container for up to a week – but no longer!

Bottom line is there are enough chocolate chip cookie recipes out there for every person in America to have their own version of this popular cookie.  This super subjective topic means that “the best” chocolate chip cookies are probably just the ones your mom made.  If you’re looking for a new recipe to try, give mine a shot.  I’m no Ruth Wakefield – but they’re still pretty good.  You can’t lose.  

Do you still have one lingering question? Is it “What is a Butter Drop Cookie?” Because that’s the lingering question I had after reading pages and pages about Ruth Wakefield. There are also a million recipes for Butter Drop Cookies but basically it’s a Chocolate Chip Cookie without the chocolate and adding in almond extract along with the vanilla. Believe me when I tell you that’s the next batch of cookies I’m making. Stay tuned.

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Lunar New Year is one of my favorite times to celebrate. For most of us, it’s a random occasion to celebrate something really fun. It’s an unexpected reason to invite people over too. For ours this year I’m making something super familiar - because there’s no better way to get kids to try food than to make it look like something super familiar - Noodles + Meatballs!

These Asian influenced meatballs are basically the filling of a potsticker. It’s so ridiculously delicious. I am addicted to these meatballs. Served on top of soba noodles or rice noodles, they are an easy weeknight dinner.

AND one that kids will eat!

ASIAN MEATBALLS + SAUCY NOODLES

STEP 1

Preheat oven to 350 degrees.

In a bowl, combine all of the meatball ingredients and mix completely.  I use my hands but you can use a wooden spoon if you’re squeamish. 

STEP 2

Form meatballs into rounds and pop them on a baking sheet.  Bake 15 minutes until they are cooked through (no more pink on the inside)

STEP 3

Bring a pot of water to a boil.

In a small bowl combine remaining soy sauce, fish sauce, rice vinegar, sriracha, honey, and lime juice.  

STEP 4

Cook the noodles to the package directions.  Drain and toss with the honey/ soy sauce mixture.

STEP 5

Serve noodles with hot meatballs on top.  Sprinkle with chopped green onions and extra sriracha. 

2 lb ground pork

2 eggs

2 cloves garlic

2 teaspoons freshly ground ginger

1 teaspoon sesame oil

1 teaspoon soy sauce

2 scallions, chopped

1 carrot, grated

1/2 zucchini grated

1/2 jalapeno, grated

2 tablespoons cilantro, chopped

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In our quest to eat healthier, breakfast has been the most challenging. For so many reasons. In the mornings we are usually scrambling over packing lunches, getting kids breakfast pulled together, and racing off to three different schools with three different start times. Adult breakfast has been mostly leftover dinner from the night before so we can get enough protein to not die in a work out. While Sesame Beef is delightful for dinner, it’s not my favorite breakfast.

Breakfasts have been my goal. And honestly, if I start my day off with a better breakfast I am so much more likely to eat better the rest of the day too. When I eat leftover eggs off the kids plates, the day goes a bit down hill from there.

Banana bread is a classic “quick breakfast” option - but it’s loaded with sugar. LOADED. Do you know how much sugar is in bananas? It’s absurd. Then most recipes include white sugar too. It’s too much for the morning. For my version, I eliminated cane sugar and hacked my baked oatmeal recipe to create a banana bread that’s literally a few ingredients - although I did sweeten it up with some maple syrup.

CLEAN BANANA BREAD

1 cup quick oats
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
3 ripe bananas
2 eggs 
1/4 cup maple syrup

STEP 1

Preheat oven to 350 degrees.

In a small bowl, combine oats, baking powder and baking soda.  

STEP 2

In the bowl of a stand mixer, combine bananas, eggs, and maple syrup.  Slowly add the dry ingredients to the banana mixture.  Blend until just combined.  

STEP 3
Pour into a greased loaf pan and bake 40-45 minutes.  When the bread no longer 'jiggles' and a toothpick comes out totally clean, remove from the oven.  Let cool before serving.

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Not everyone has or wants to have a giant crowd at Thanksgiving. Or if you’re going to someone else’s house and you won’t have left overs then a turkey breast is the perfect solution. You can buy a breast at any grocery store. If your grocer doesn’t have just a turkey breast, you can ask the butcher at the counter to take the breast off for you. And it either can come with or without the bone.

It’s actually an easy way to create ‘thanksgiving’ any time of the year. With roasted vegetables on the side, it becomes a full meal that’s actually incredibly simple to prepare.

CITRUS TURKEY BREAST

serves 4

4 lb bone in turkey breast

1 grapefruit, sliced

1 orange, sliced

2 lemons, sliced

½ cup white wine

¼ cup fresh thyme, chopped

¼ cup fresh rosemary, chopped

1 clove garlic

1/3 cup olive oil, divided

1 lb small potatoes, chopped

6 carrots, sliced

1 onion, sliced

STEP 1

Preheat oven to 450 degees. Chop together rosemary, thyme, and garlic mix with olive oil and rub on the turkey breast.  

STEP 2

Heat a large pot and place turkey breast, herbed side down, and cook until brown.  (5 mins)

STEP 3

Flip turkey over so the browned side is facing up.  Pour white wine in the bottom of the pan.  Arrange citrus around the turkey. Cover with a lid and pop into the oven.

STEP 4

Toss potatoes and carrots with ¼ cup olive oil.  Spread in one layer on a baking sheet and pop in the oven next to the turkey.  

STEP 5

Cook turkey 25 minutes until internal temperature reaches 160 degrees and potatoes are brown and crispy. Slice turkey and serve with potatoes and carrots. 

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The only thing more challenging than eating clean and healthy on a regular day is eating clean on Thanksgiving! The aggressive amount of butter, cream, and white foods makes everything harder. There’s also a significant lack of green - and when there is green it’s usually soaked in the above mentioned butter, cream, and salt. Or some kind of canned soup.

Millet is an ancient grain filled with iron, B vitamins, and is naturally gluten free. It’s the perfect grain for Thanksgiving because of it’s mild corn flavor with a little bit of crunch. Paired with sautéed brussel sprouts and onions and the sweetness of craisins, millet becomes an unexpected side dish that’s actually healthy. Obviously a dash of parmesan cheese is needed.

STEP 1

Bring a very large pot of water to a boil.  There must be at least four cups of water in the pan – eight is ideal.  Pour in millet and cook 15 minutes until tender.  Strain and set aside.

STEP 2

Sauté onion and garlic together in a pan with 2 tbs olive oil until onions are softened.  Add shredded brussels sprouts and cook, stirring often until wilted.  Season with salt and pepper.  

STEP 3

Toss brussels sprouts mixture with cooked millet, craisins and parmesan cheese.  

1 ½ cups millet

2 tbs olive oil

2 cl garlic

1 onion, sliced

1 lb Brussels sprouts

½ cup parmesan cheese

1 cup craisins

Because I know there will be questions:

Q: Why millet? Can I use something else?

Millet is great because it’s gluten free, petite, and has a tiny bit of crunch. You can substitute quinoa or barley. If you use quinoa, combine 1 cup quinoa and 2 cups water in a microwaveable bowl. Cover and microwave five minutes. Fluff with a fork then resume the recipe from step 2. You can also use orzo if you’re looking for a pasta substitute.

Q: Brussel Sprouts are the worst! What else can I use??

Brussel sprouts are the worst when they are cooked wrong. These are sautéed and cooked with garlic and onions which make them delicious. It’s a similar to the flavor of cauliflower which everyone is loving right now so I say, give it a try.

Q: If I’m dairy free can I skip the parmesan?

Of course! There are several vegan options that you can swap out parmesan cheese for made with things like cashews and nutritional yeast.

You can make a complete clean Thanksgiving pretty easily - if you just think outside of the box (of butter). But don’t forget that it’s important to have a little balance so have a drink or a little cheese spread with your millet.

Words cannot express how much I love this soup.

I am 90% sure everyone I know is sick right now. I hosted a party on Saturday and a significant number of people couldn’t make it because either 1) they were sick 2) their child was sick 3) their spouse was sick so only one person came to the party. Fall is like a perfect storm for getting sick; kids go back to school and get all the germs from all the people; the weather got really cold and really wet really fast; no one was prepared to whip out rain coats and warm sweaters just yet. So here we’re are. Everyone we know is sick.

The best way I have found to keep everyone healthy is with loads and loads of vitamins - in real ways like vegetables. This Ginger Carrot Soup is a great start. It’s packed with carrots for vitamins and ginger for an immunity boost. You can increase the ginger and garlic for even more of a boost or top this with cojita cheese! Swap out the vegetable broth for bone broth which means it’s no longer vegan, but the immunity boost just increased exponentially!

If you are vegan, vegetarian, gluten free, etc. this is also the soup for you!

GINGER CARROT SOUP

serves 4

STEP 1

Cook carrots and onion in olive oil until tender.

STEP 2

Add ginger, garlic & broth and bring to a boil.

STEP 3

Once carrots are fork tender, puree with an immersion blender or in a blender in batches.   Serve with cilantro and pepitas

3 lb carrots, chopped

2 tbs olive oil

1 yellow onion, sliced

1 inch ginger, peeled

2 cloves garlic

6 cups vegetable broth

salt and pepper

1 bunch cilantro

¼ cup pepitas

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I have always wondered what I could contribute to things like National Donut Day or National Cupcake Day. When you’re not really a ‘sweets’ person, it’s challenging to come up with great ideas - especially when things that are my jam - like National Pizza Day - get taken over by the ‘sweets people’ making pizza cookies and pizza cupcakes! It totally steals the thunder of the ‘savory’ girls.

Then my friend Dawn asked me to participate in a National Donut Day hop and I got so excited! Savory girls don’t get invited into hops like this. I jumped at the chance to participate and racked my brain to come up with something that was still a weeknight dinner - but that included donuts.

TA DA!

Find the rest of the donut girls here and follow their projects!

Bakers Party Shop

Celebration Stylist

Fern & Maple

Kingston Crafts

Make Life Lovely

Revel & Glitter

I took my favorite Shrimp Curry Soup and added a Coconut Curry Donut to dunk in it. These are so good. You really do need the soup with them - they’re a set - and they are amazing together. Especially with the sprinkle of coconut on top.

SHRIMP CURRY SOUP

serves 4

STEP 1

Cook red onion, garlic, bell pepper, and lemongrass in a stock pan with 2 tbs olive oil.

STEP 2

Add curry paste and stir to coat vegetables.  Pour in stock and coconut milk.

STEP 3

Bring to a boil and add shrimp.  Cook until shrimp is pink – about 3 mins.  

STEP 4

Immediately scoop out and serve hot with basil, cilantro, and bean sprouts on top. 

6 cups seafood stock

1 stock lemongrass

1 can coconut milk

2 tbs green curry paste

1 red onion, sliced

2 cl garlic, chopped

1 green bell pepper, sliced

2 tbs olive oil

¼ cup fresh Basil, chopped

¼ cup fresh Cilantro, chopped

1 cup Bean Sprouts

12 ounces raw, deveined shrimp

The donuts are so great. I ate multiple as I made them and I made multiple batches of them. But then I took them to the baseball game to get rid of the rest of them and the kids thought I’d lost my mind. Turns out Curry Donuts are a hard sell without the soup.

COCONUT CURRY DONUTS

makes 12

STEP 1

Preheat oven to 375 degrees.

In a stand mixer, combine sugar, eggs, oil, and red curry paste.  

STEP 2

In a separate bowl, combine curry powder, baking powder, salt, and flour.  

STEP 3

Combine together the wet and half of the dry ingredients and stir until just combined.  When it’s just mixed, add the milk - carefully – and mix completely.  Add the remaining dry ingredients and combine again.

STEP 4

Fill a donut pan with the batter and bake for 10-12 minutes until a toothpick inserted in the middle comes out clean.  Let the donuts cool.

STEP 5

When the donuts are cool, combine together powdered sugar and milk then top with grated coconut.  

Serve with Shrimp Curry Soup

1 cup sugar

2 tbs canola oil

2 eggs

½ tsp red curry paste

1 ¼ tsp salt

3 ½ tsp baking powder

2 tsp curry powder

3 cups flour

1 ½ cups milk

1 cup powdered sugar

1 cup shredded coconut

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