Tag Archives: make ahead

Roasted Beet and Greens Salad with Pistachios and Goat Cheese

April 12, 2013

It’s been a good several weeks here in the Ellis house, and while I’ve shared with you the highlights of my cooking with some amount of regularity, a personal update has been a long time coming. In considering where to begin, I suppose it makes sense for me to start with myself. You all know about my struggle with depression, fatigue, and chronic joint pain, right? These issues hit me hard last summer and, when combined, were almost completely debilitating. Even “simple” things like caring for my kids at home seemed like an overwhelming task. At the time, I recall …

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Black Bean and Sweet Potato Quesadillas

January 10, 2013

I was surprised when I realized I hadn’t yet shared this recipe with you. Inspired by an ad for Goya brand black beans in a magazine that I was reading probably 4 or 5 years ago now, it’s one of those dishes I find myself making time and again. The concept is simple: a nutritious, whole grain tortilla stuffed with sweet potatoes, black beans, onions, and cumin. There are a few more ingredients, but these flavors compose the foundation. This time, when making it specifically to share with you here, its nuances and subtleties caught my attention more than usual. …

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Simple Roast Chicken + How to Make Your Own Stock

January 7, 2013

A few weeks away, unplugged and without expectation. A time of renewal, focus, and rest. I decided to take a little blogging break over the holidays, and today, after spending time last night with friends who are so dear to me that I want to squeeze them tight and never let them go, my heart is full and eager to share. Darkness, when present, is like a heavy blanket that is both blinding and weighty. Fog fills the mind and discernment is lacking; strength is exerted but progress is not made. It’s exhausting and lonely and sometimes infuriating. While there …

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Brie with Basil and Balsamic Syrup

November 7, 2012

In my last post, I shared the struggle I’ve had for years, this recurring tendency to overwork myself, burn out, and repeat. I talked about how going forward, the pressure’s going to be off and how I’m allowing myself the freedom to simply enjoy this blog, the food, and the community. What I didn’t mention, however, was the impetus for this change. I’ve been a Christian since the 3rd grade and while I’ve made references to my faith in this space, it hasn’t been a big point of discussion. Part of that has been due to the fact that this …

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Roasted Blueberry Fool with Maple-Candied Walnuts

August 7, 2012

It may sound odd, but there’s something about typing up a recipe that I find mildly therapeutic. The sequence, the logic, the detail; it makes sense to me, and there lies a certain amount of comfort in the technical nature of it all. Art, for me, is laborious. I find it challenging, and I have to push myself to persevere in the frequent moments that I want to give up. Yet that is not so when it comes to numbers, instructions, and things with clear boundaries. I have often wished that I was more carefree and didn’t cling so tightly …

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Lavender Crème Brûlée with Fresh Blueberries

June 30, 2012

If you have kids (and even if you don’t), you know how crazy life can be sometimes. It’s often 8:30 before the wee ones are down for the night, then comes cleaning, responding to emails, and gearing up for the next day. With so many tasks on the docket and usually very little time, it’s not surprising that quality marital moments are hard to come by. Life swells and easily overtakes us unless we are intentional about carving out space to have meaningful connections. Last night, thanks in large part to my sister-in-law and her husband letting us put the …

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Lentil-Beet Lettuce Wraps

June 7, 2012

Tomorrow morning marks the beginning of the BlogHer Food conference here in Seattle, and I couldn’t be more thrilled. Over the course of the next few days, I will have the opportunity to connect with food bloggers from across the country while learning from some of the best. The weekend will include sessions on nearly every aspect of blogging, though I am most looking forward to those focusing on growing a career in food writing. It is a joy to develop recipes and share them with you here on this site, and I would love to be able to do …

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Red Potato Salad with Garlic and Whole Grain Mustard

May 16, 2012

With all the sunshine we’ve had here in Seattle these last few days, I’ve caught myself leaning in to summer and looking forward to the season more than I have in years past. July and August usually find me in front of a fan with a glass of ice water, waiting not so patiently for the day when autumn might relieve my misery, so it’s quite out of the ordinary for me to be thinking such happy thoughts about the upcoming transition. I can’t help myself; scents of strawberries and sunscreen are filling my head as I anticipate the blessings …

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Beef Pho (Vietnamese Noodle Soup)

April 18, 2012

It’s amazing what a good night’s sleep and a trip to the chiropractor can do for a woman. For the last several days, I’ve been battling joint pain and muscle tightness that, when combined with my crazy postpartum hormones, has made for a rough start to the week. As a stay-at-home mom, my desire is to nurture my kids’ hearts, teach them about the world around them, and guide the development of their character, yet when I am sluggish and exhausted, it seems I’m unable to do any of these things. Dora episodes run on repeat while I muster all …

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Orange-Scented “Smashies” {An Ellis Family Tradition}

April 5, 2012

Concerning heavy cream in the Ellis household, when it rains, it pours. Months will go by without the consumption of a single drop, and then all of a sudden, I’ll realize that we’ve gone through nearly a half-gallon in a matter of days. This past week has been particularly cream-laden and while my waistline may disagree, I’ve decided I’m okay with that. A few days ago, I shared my recipe for Thyme-Infused Potato Gratin – a rich, decadent side dish that is the perfect addition to any Easter spread – and today, I present to you a dessert that will …

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