Cookie and Kate

Baked Spinach & Artichoke Dip

September 23, 2017 14 Comments

Now that the cookbook project is behind me, I’m busy filling all the recipe holes on the blog. Like, spinach artichoke dip. I’ve always adored for spinach artichoke dip, but I’d never tried making myself. What good is a vegetarian recipe blog without a proper spinach artichoke dip, baked until golden and bubbly? Not very good. Also, I’m making myself hungry.

The standard ingredients for spinach artichoke dip are pretty basic—beyond spinach and artichoke, you’ll find some creamy and cheesy components. My favorite spinach artichoke dip in Kansas City is absolutely loaded with spinach and artichoke, so I didn’t add as much of the creamy stuff as some other recipes do.

I experimented by trying sour cream, cream cheese and mayonnaise in various quantities, but I couldn’t detect a significant difference in the outcomes. So, I decided on sour cream (Greek yogurt should work, too) because it’s the lightest option of the bunch. No mayo here!

For the cheesy component, I opted for mostly mozzarella, which turns magnificently golden in the oven. I also added some feta cheese, which adds another layer of flavor to the dip and lends a Mediterranean vibe. To further amp up the flavor and lighten up the dip, I sautéed onion and red bell pepper before stirring in the remaining ingredients.

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15 Must-Make Fall Recipes from Love Real Food

September 19, 2017 38 Comments

I almost called these my fifteen “favorite” recipes from my cookbook, but I couldn’t do it. All 100 recipes in the book are my favorites. It took testing at least 150 concepts to narrow down to 100 worthy of print. I photographed each one, agonized over the instructions and provided as many tips and tricks as I possibly could.

I pulled a few all-nighters to meet my deadlines, but your feedback on the book so far has made all the hard work totally worth it. The book has nearly 250 five-star reviews! Thank you. The book also got a starred review in the Library Journal, it landed on Amazon’s best cookbooks of 2017 list, and it’s available in Whole Foods stores as of this month.

If it has seemed quiet around here lately, it’s because I’ve been on a family vacation and I’m gearing up to co-host this awesome event in NYC (you should come). I have some exciting new projects and recipes in the pipeline and can’t wait to share. In the meantime, I rounded up fifteen recipes that are perfect for cooler temperatures and game days this fall. Tell me, what’s your favorite recipe from the book so far?

P.s. If you don’t have a copy of Love Real Food yet, get your copy today at Amazon, Barnes & Noble, IndieBound, Anthropologie, BAM! or Indigo.

1) Apple Crisp Breakfast Parfaits (page 7)

Creamy yogurt, chunky homemade applesauce and homemade granola make this a healthy breakfast that tastes like a treat.

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10-Minute Quesadillas

September 14, 2017 32 Comments

It’s about time you met my go-to meal, the quesadilla. When I’m feeling too lazy to make a proper meal, when my fridge is bare, when I come home from the grocery store hangry—I throw together a quesadilla in under ten minutes flat.

How have I not shared my basic quesadilla recipe, in all these years of food blogging? I’m righting this situation today by sharing my favorite quesadilla, lots of quesadilla-making tips, and fun ways to change up your quesadillas.

First up, a brief history lesson! Quesadillas came to be when Spaniards brought dairy products (not to mention, cows) to Mexico in the 1500s. Mexicans combined cheese (queso) with tortillas and created a number of delicious combinations, including the quesadilla.

In its most basic form, a quesadilla is simply a grilled tortilla with melted cheese inside. It’s the Mexican grilled cheese, if you will, and you can add additional fillings if you’d like. My favorite quesadillas, however, are not the super buttery, ooey-gooey quesadillas that you might have ordered at a Tex-Mex restaurant and later regretted.

These quesadillas are packed with veggies and some beans for protein. I make them with whole-grain tortillas for some nutritional bonus points and add enough cheese to make sure they’re both enticing and delicious. That’s why I generally make a quesadilla instead of ordering pizza—they’re quicker and hit the spot.

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Fresh Mezcalitas

September 8, 2017 15 Comments

Have you met my new friend, the mezcalita? She’s fun like a margarita, but smoky, spicy and more mysterious. I got to know her this summer on a trip to Mexico City. The mezcalitas varied from restaurant to restaurant, but they were all more orange-forward than your standard limey margarita, with spicy salted rims.

Naturally, I figured out how to make my own mezcalitas when I got back. I discovered a small mezcal selection at a nearby liquor store (right by the tequila) and purchased a mild, mixable mezcal called Vida. I went home and flipped the proportions of citrus juice in my favorite margarita recipe, to make them taste more like orange than lime.

Mezcalitas aren’t complete without a spicy, salty rim around the glass, so I lined mine with either Tajín (a zingy Mexican salt and spice blend that you can find in the Hispanic aisle at the grocery store) or the chili powder and salt combination you see here. I prefer Tajín, since the citric acid packs a sour punch, but chili powder and salt is an easy homemade option.

Up until Mexico City, I had crinkled my nose at Ali’s mezcal drinks and dismissed them as “too smoky.” I’m certainly no mezcal connoisseur yet, but I’m learning. If you’re interested in mezcal, this drink is a great place to start!

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Hot Pink Coconut Slaw

September 5, 2017 27 Comments

What the heck do you call such a colorful side? Colorful coconut coleslaw? More specifically, hot pink coconut coleslaw? Radical coconut slaw? I don’t know, but coconut slaw doesn’t do it justice. I do know that if you are a coconut fan, you should make this as soon as possible. You’ll be glad you did!

This whatever-you-call-it slaw was roughly inspired by some coconut tostadas I enjoyed at Hola Arepa in Minneapolis this summer. (I say roughly mostly because the original version was much prettier.)

I already went on about how amazing they were, but everything at that restaurant is amazing. I would eat breakfast, lunch and dinner there if I could. I would apprentice there to learn all of their secrets if I could.

Anyway, Hola Arepa topped tostadas with poblano-avocado spread and a “ceviche” made with fresh strips of coconut meat marinated in lime. I don’t know where to buy fresh coconuts, and even if I did, I’m fairly certain I would lose a finger trying to slice it.

I used big, dried, unsweetened coconut flakes instead. Given that I had to stop myself from inhaling this giant bowl of coleslaw in one sitting, I’d say that it worked.

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What to Cook This September

September 3, 2017 42 Comments

September already? Could it be? September is when summer and fall produce collides at the farmers’ market. Below, you’ll find plenty of inspiration to fire up your oven, and maybe even your favorite orange squash. Before we get to the recipes and monthly links, some news:

Cookie and Kate is now hiring a communications manager! My amazing assistant Meaghan is moving on, and I’m looking for some help, preferably local to Kansas City. Do you know the perfect candidate? Please pass this information along. Details here.

Links lately: