Batter Licker

This might be the easiest dinner ever. Prep takes mmmmmmmm … maybe five minutes, involving only a little basic slicing and the rubbing and sprinkling of spices. Then the oven works its magic for 45 minutes or so while the scent of roasted chicken wafts through the air, tickling noses and taste buds alike.

And have you ever had roasted cabbage before? It’s heavenly. You should try it. Especially if you think you don’t like cabbage. The sweet cabbage develops this nutty, charred flavor and crispy edges that drive me so absolutely bonkers that I make brilliant decisions. Like roasting an entire, giant cabbage for just two people’s dinner. Operation Super Awesome Lunch Leftovers: Complete.

… Read the rest of roasted chicken, cabbage and bosc pear on BatterLicker.com!

Hi, my name is Kristen, and I’m a butternut squashaholic. When those beautiful, light orange gourds start showing up at the market, I can’t help myself. I pile them into my shopping bag, week after week. And when Trader Joe’s offers up pre-cut squash, I stock up, knowing that makings for a quick, satisfying soup will be waiting in my fridge.

Sometimes, I just roast cubes of squash and pop them into my mouth straight out of the oven. Other times, I turn them into soup, lasagna, pizza, and gnocchi. I’ve even taken to converting my pumpkin curry to a squash curry. As if that weren’t enough, for this coming weekend’s Friendsgiving dinner, I’ll be bringing not one but two squash dishes: a poblano pepper and butternut squash soup, and butternut squash cupcakes with goat cheese frosting.

But what I really want to share right now is a tart so good that I actually made it twice last week. The tart made its debut at girls’ night last Thursday. Although it emerged a success, I had admittedly rigged the game by serving it to two goat cheese- and caramelized onion-loving friends.

… Read the rest of roasted butternut squash, caramelized onion and goat cheese tart on BatterLicker.com!

I have noticed a lot of complaints lately – from foodies more fortunate than me, in that they actually have outdoor space – about overabundant zucchini and summer squash littering their gardens. And I have a solution: drop some off at my house. I would be ecstatic to help relieve their burden.

However, being mindful that some of these poor, unfortunate souls may not live in the Bay Area, I recommend roasting the prolific veggies (or grilling – for those living in places that actually have hot summer weather; not San Francisco). But don’t stop there.

… Read the rest of marinated roasted mushrooms and zucchini on BatterLicker.com!

When I first discovered Bob Red Mill’s new line of whole wheat pearl couscous at the BlogHer Food Conference in Atlanta, I was instantly hooked by the nutty flavor. I even smuggled a few sample bags back to San Francisco, and couldn’t wait to play around with the wholesome, round bites of pasta. Except that I actually did wait quite a bit – two entire months – before finding the perfect opportunity to use these precious samples.

… Read the rest of whole wheat pearl couscous salad with pistachio-broccoli pesto on BatterLicker.com!

Over the three-day weekend, I partook in no less than three barbecues. Barbecuing being the most quintessentially American method of food preparation, I figured it was the least I could do to honor U.S. servicemen who make sacrifices so much braver and more meaningful than me clumsily sacrificing a pineapple slice to the ground while using wonky tongs to transfer fruit from grill to plate.

Sole pineapple loss aside, I enjoyed celebrating my freedom in the company of beloved friends and family as we stuffed ourselves full of charred food and chilled booze.

… Read the rest of grilled pineapple with cinnamon-bourbon glaze on BatterLicker.com!