Chile Spiced Roasted Delicata Squash Rings

Chile Spiced Roasted Delicata Squash Rings

If you have never had delicata squash, you are seriously missing out. This squash is so delicious, sweet and delicate and the best part is – you can eat that beautiful, colorful striped skin, no annoying peeling required. In my opinion, delicata squash really doesn’t get enough love – besides being so tasty, how adorable are those little scalloped edges on the rings?

Chile Spiced Roasted Delicata Squash Rings

These Chile Spiced Roasted Delicata Squash Rings are my new favorite thing – I love recipes like this that are versatile enough for any meal! They are great as a side dish to any meal, try them with some eggs and bacon in the morning and they are perfect with lunch or dinner, as a side or on top of a autumn-inspired salad. I have even enjoyed them as a mid-day snack! You can even cut them thinner to get them crispy and you have a squash chip of sorts, just reduce the cooking time, slightly so they don’t burn.

Chile Spiced Roasted Delicata Squash Rings

 

Head over to the Free People Blog BLDG 25 to get the recipe for these Chile Spiced Roasted Delicata Squash Rings

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Tutorial Tuesdays // Tasty Yummies

How-to Preserve and Freeze Fresh Herbs in Olive Oil

How-to Preserve and Freeze Fresh Herbs in Olive Oil

Living in California, worrying about not having access to the fresh local herbs in the winter, isn’t exactly an issue, but I do remember what it was like living in New York. The minute the first frost hits in the early fall, there is a scramble to save plants and there is a huge sense of loss when you can no longer just walk into the yard and snip off your favorite fresh herbs. If you are lucky smart enough to have your fresh herbs in pots, you can just bring those in, otherwise you can kiss them goodbye until the start of the next season.

This simple method for preserving fresh herbs is a really great way to keep the fresh flavors of your summer garden or the local farmers market – all through the fall and winter. When thawed or just heated right up from frozen, these frozen cubes work great in stews, sautés, soups, roasts and more. Besides being super helpful and functional, this project is super fun and very simple – it would be a really great and educational project to do with kids.

Regardless of how cold it gets where you live, this is such a great, money-saving way to make the most of your herbs. For me, I love this method of preserving because oftentimes I will buy a large amount of fresh herbs for a recipe that I am testing, however if there are any leftover, they tend to go bad or get sad and wilted before I can get to them again.

How-to Preserve and Freeze Fresh Herbs in Olive Oil

You can keep the herbs whole or chop them, depending on how you plan to use them. You can also create various custom herb blends with multiple types of herbs, to create your favorite blend that you know you use often in your favorite soup.  Just pull out of the freezer when you are ready to use them and enjoy all winter long!

Though freezing fresh herbs, just as they are, certainly works, freezing and preserving herbs in a good quality olive oil keeps them fresher and the olive oil reduces browning and the freezer burn that can happen when you just freeze the fresh herbs, as is.

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Slow Cooker Quinoa Chili (Gluten-free + Vegan)

I feel like I am really outing myself lately with how much of an emotional eater I am. But listen, I am totally aware of it, that’s a first step, right? I try to keep it in check and make sure that whenever it’s tied to junk food, I try to make the best decision and swap something healthy or just ignore it (most of the time). Otherwise, I am all about eating your feelings!

Tuesday, I was driving up to LA for a photo shoot for some yoga stuff (I will tell you guys more about that at a later time) and on my way there, on the obnoxious 405, I got into a car accident. It wasn’t anything too serious and everyone is OK, thankfully, but it was scary and I was very shook up afterward. That, plus the fact that my back and neck feeling a little “off”, meant I had to postpone the photo shoot until next week. So, that required immediately driving back home, in the terrible traffic on the highway I just got into a wreck on, (with my pretty, messy braid), feeling all scared. By the time I got home, I was starving, I was rattled, I was sore and was feeling pretty sorry for myself.

Slow Cooker Quinoa Chili (Gluten-free + Vegan)

I wanted some warming, comforting food. I wanted spicy and I was wishing for a big bowl of  authentic pho, some spicy thai food or some homemade chili! But, I was in no mood to cook after the afternoon I just had. I was bummed when I remembered our favorite Pho places don’t deliver and I wasn’t about to drive, the Thai place we love was closed, but then I remembered I had some of this delicious, leftover Slow Cooker Quinoa Chili in the freezer from when I made it to photograph for this post.

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Apple, Tahini Toast with Honey and Thyme

I realize that this is less a recipe and more simply, instructions. It is after all – just toast. So let’s just consider this a how-to on making some of the tastiest, most kick-ass toast you will ever eat. Trust me.

I know we are all aware and obsessed with avocado toast, but let’s branch out a bit, shall we? As someone that doesn’t care much for simple toast and jam, I say we all need to put more things on our toast.

Apple, Tahini Toast with Honey and Thyme

These days it is rare I eat toast or really, have any bread in the house, even. I tend to avoid grains much of the time, but on a rare occasion I want a little something of comfort and something easy – Hello there toast! Toast is another one of those things that I have a weird emotional tie to, it always reminds me on my grandmother, my Yia Yia. Her kitchen would always smell of slightly burnt toast and tea. I can’t ever help but think of her whenever the smell of toast is wafting through the air, so there is always a sense of comfort around that crispy, browned, morning goodness!

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