An autumnal farro salad with roasted acorn squash, kale, pomegranate, hazelnuts, feta, and za’atar lemon vinaigrette.Continue reading “Farro Salad with Acorn Squash, Kale, + Pomegranate”
Red Lentil Stew spiced with turmeric, garlic, and lots of harissa. This recipe is vegan, gluten-free, and made in a slow cooker!Continue reading “Red Lentil Soup with Harissa”
Roasted citrus compote with honey, vanilla, and cardamom. Served over plain Greek yogurt and sprinkled with pistachios for crunch!Continue reading “Roasted Citrus Compote”
Growing up, one of my all-time favorite things to do was spend the night at my grandparent’s house. My grandma and I would sew, take a ride in the golf cart, and have tea parties. My grandpa would buy me ice cream and take me to breakfast after church on Sunday mornings. Whatever sports game he was watching would blare throughout the house, and every time I smell Listerine, I think of my grandpa. He has a green comb that he keeps on a side table next to his recliner. My grandma has a violin hanging on a velvet backdrop across the room. My grandparents have lived in this house my whole life, and it’s still one of my most comforting, happy places. Continue reading “Everything Bagel Popcorn”
(May 2018) Note: This is an updated version of a “healthy Caesar dressing” recipe I posted way back in 2013. The dressing recipe is essentially the same, and changes have been noted in the recipe at the bottom!
There’s a restaurant in Reno called Campo that makes a kale salad and, not even kidding, it makes me crave kale salads. It’s lemony, garlicky, and topped with crispy parmesan and a poached egg. I think about it a lot and have considered going there just for a kale salad and their caramel budino, but I don’t want to be judged by the servers, even though I think kale + caramel pudding is the epitome of balance. I guess you could call the salad “famous” by Reno standards, and the original owner of the restaurant was even nice enough to post the full recipe online. Continue reading “Kale Salad with Greek Yogurt Caesar Dressing”
(Updated 8.27.19) slow cooked carnitas are made with tender pork loin that is simmered in flavorful spices all day for an excellent, quick dinner.
If you’ve been following me on Instagram, you probably saw that I posted a picture of pie dough promising a BIG EXCITING RECIPE COMING VERY VERY SOON AND IT’S GOING TO BE THE BEST THING EVER. It’s true, and pie dough will be here soon, but tonight I made super easy and amazing slow cooked carnitas. So I thought I’d just share them real quick!
Now, if you’re still confused about the “easy” part of the slow cooked carnitas description, (because honestly when have they ever been easy?) let me explain. First, you’ll sear the pork. Then, you’ll place the pork in the slow cooker with some other fun stuff. After that, you’ll leave the pork alone while you work and go to school and exercise and unload your dishwasher. Then you’ll shred the pork and broil it until it’s crispy. Next? You’re free to put the slow-cooked, shredded, crispy pork with burny bits in anything you please!
I like to put slow cooked carnitas in tacos, enchiladas, and on tostadas!
My favorite way to eat slow cooked carnitas is the taco method. AKA blistered corn tortillas with plenty of cilantro and queso fresco. However, the burrito bowl option with brown rice, pinto beans, queso, lettuce, avocado, tomato, and salsa is a good option as well. Tonight I went with the burrito bowl option. Mostly because I ran out of tortillas and always have a surplus of brown rice on hand tbh. But in the future I may use the pork in tostadas or enchiladas. (Update: I have, and it’s delicious!). Also, you only need a few kitchen basics to make carnitas. Soooo, wins all around!
slow cooked carnitas are one of my favorite weeknight meals.
I’m a huge fan of meals that are 1. easy 2. healthy and 3. cook all day while I’m at work. That’s mainly why you see so much Mexican food on SSL. But I promise, I don’t only eat Mexican food and not all my meals are made in a slow cooker. I’m sure at one point I’ll get over my homemade Mexican food obsession. But for now it’s just too good, and there’s just too many options! The carnitas are a particular favorite, because they’re slightly sweet from the orange zest. Omg, it’s my favorite part! I know it’s not traditional, but I just love it.
On another note, I have had a huge thing for curry lately, even more so than usual, so we’ll see where that goes. I imagine Thai and Indian will infiltrate SSL in the next coming months even with summer right around the corner.
But for now, cheers to slow cooked carnitas.
Slow Cooked Carnitas
Notes: The searing on this recipe is not totally necessary, since you broil the pork before serving to crisp it up. However, some people prefer the seared pork, so I left it in the directions. You can probably choose *either* searing or broiling. Totally up to you!
Slow Cooked Carnitas
- 2 lb pork loin (or tenderloin)
- 2 tbsp neutral oil
- 2 tsp cumin
- 1 tsp chili powder
- 1/2 tsp oregano
- 1/2 cup chicken broth
- 2 limes, juiced
- 1 orange, juiced
- 2 cloves garlic, peeled
- 1/2 onion, peeled and quartered
- Salt and pepper, to taste
- Tortillas, pickled onions, queso, avocado, cilantro, etc., for serving
- *Optional*: Cut pork loin into 4 chunks. Heat the oil in a large pan until shimmery. Sear all four pieces of pork until each side is nicely browned. Do not cook all the way through.
- Place seared (or raw) pork in a slow cooker with the garlic and onion. Season generously with salt and pepper. Whisk together the cumin, chili powder, oregano, chicken broth, lime juice, and orange juice. Pour the mixture over the pork. Cover, and cook on high for 4-6 hours or on low for 8-10.
- Preheat the broiler on your oven. Remove the pork from the slow cooker, and shred with two forks (it should be very easy). Discard the onions and garlic, but reserve the liquid. Place the pork on a foil-lined baking sheet. Pour about 1/4 c. of the leftover liquid over the pork, and broil for 5-15 minutes, until crispy. Every 5 minutes, add another 1/4 c. of liquid and toss to ensure even crisping. Serve as desired!
*Song of the Day: I Wanna Get Better by Bleachers
I know that you probably have lots of questions right now. SCOBYs aren’t the prettiest things, so you’re probs confused and wondering if you’re supposed to eat that thing (please, God, no), or if it’s some kind of facial mask or what. I promise, all questions will be addressed, but just hang with me. SCOBYs are not easy to photograph, and it’s extra hard to make them look appetizing enough to be featured on a food blog.
A SCOBY is an acronym for ‘symbiotic colony of bacteria and yeast’, and it’s used to make kombucha. Now what’s kombucha? It’s a naturally carbonated, sweet-and-sour drink made by fermenting tea. Like wine and coffee, kombucha takes a few times to get used to. It contains a little bit of alcohol naturally, but it’s perfectly safe for kids to drink! Mixed with fruits and juices, it’s very versatile and tons of flavor combos can be made. If you’re a big soda-fan looking to cut the sugar-y chemical-laden drink out of your life, kombucha is for you. Why? It has tons of health benefits!
Kombucha helps with gut and digestion health, detox, immune health, etc. However, I personally like kombucha, because it helps with stomach problems. My stomach is sensitive to all kinds of foods, and on certain days it can make me quite nauseous. Friends with similar stomach problems recommended kombucha, and I really love how it makes me feel! I don’t necessarily drink it every day, but every couple of days does the trick and really limits my ‘sick days’.
The only downside to kombucha is that the cost can add up if you’re consuming it in large amounts. My solution was to learn how to make it, starting with the SCOBY!
The SCOBY is necessary, because it helps ferment the tea, which also adds health benefits. You can buy SCOBYs online, but I’m incredibly impatient and don’t like waiting for things in the mail. My next option was to learn how to make one. (Bonus: buying the stuff to make a SCOBY is cheaper than buying a SCOBY online). Once you make one SCOBY, a new SCOBY will be made with every kombucha batch. You can start a farm of SCOBYs, or you can gift the new SCOBY to a kombucha-loving friend.
*Disclaimer: Some people recommend not making a SCOBY, but rather buying one, the main reason being that SCOBYs do not always grow if they’re homemade (has not been a problem for me at all). However, I see no real risks in growing a SCOBY, and mine turned out successful! Choose whatever option you’re comfortable with.
Let’s get started!
First, you’ll start by making a sweet tea. The best tea to use is regular black tea, because it helps the SCOBY grow. Once you have your new SCOBY, you can try other teas for the next batch, but try to use black tea at first! Kombucha works best with caffeinated, non-herbal teas. Herbal teas can damage the SCOBY, so be cautious. Alternatively, you can use 1 1/2 Tbs. loose-leaf, but make sure to strain the leaves out before making your SCOBY.
Next, you’ll mix together your (cooled) sweet tea with a cup of your organic, raw kombucha. You’ll want unflavored kombucha so that your SCOBY grows.
Then, you’ll put the mixture in a large jar. You’ll want to wrap the mouth of the jar with paper towels or coffee filters to keep out bugs. Then secure the paper towels with a rubber band, and pop on the lid!
Place your SCOBY in a dark room with an average temperature (not too cold, not too hot). Leave it there for about 4 weeks. You’ll start to notice a little film forming over the top. It’ll get thicker and thicker, it may change colors, get bubbles, etc. Don’t worry. As long as it doesn’t grow grey or green mold, it should be fine.
Once it’s all grown up, you can use it to make your own kombucha! The remaining liquid is drink-able, but it will be very strong. You can use some of the liquid to make your first batch of kombucha, but you’ll probably want to just discard the rest.
Start looking for new kombucha recipes in the near future! I’ve been coming up with all kinds of flavors (:
*Song of the Day: Youth Knows No Pain by Lykke Li*
Happy back to school for most college students/students in general!
And if you’re one of the lucky bastards that doesn’t start classes again until September…you can just keep quiet in the back there.
Just kidding (mostly), but I am super jealous and I hope you’re having a wonderful summer break.
Anyways, I started school on Monday so RIP to my brain. In just a few short weeks, I won’t be able to talk about anything but balance sheets and the 4 P’s. But until then, let’s just enjoy the semi-normal Sara Lynn that loves to cook and dress up and talk about music and is successful in getting a post up on her blog on an almost-weekly basis, yeah?
Since I am back in school now, it means I can’t use the “…but I’m on summer break” excuse anymore. That’s when I eat whatever I want/don’t work out/avoid paying off my credit card for one more day/don’t bother getting the mail for 2 months/avoid all adult responsibilities/etc. because I’m on summer break and I want to hike or lay in bed and watch How I Met Your Mother. It’s not something I’m proud of, but I really only get to be a lazy college kid for a couple more years, so let’s just not worry about it.
Anyways, now that I’m waking up for class every morning, it also means that I’m eating chicken, brown rice, and veggies and working out 3-4 times a week.
If you have similar eating habits, you probably know how boring chicken and brown rice and veggies really are. And that’s why food blogs exist. To break the mundane and try out new recipes and gain the trust of our readers so that, they too, can have more exciting eating experiences.
I promise that this chicken is really delicious and tastes like lemon and rosemary–and is not boring at all. I had it with a Greek salad only, but I think next time I’ll make lemon-sage rice because that would make it even better.
I’ll leave you with the recipe and hope you’re happy knowing you can eat healthy and have really, really amazing food.
It’s a wonderful feeling.
1 lb. chicken breast, cubed
1/4 c. olive oil
2 Tbs. white wine vinegar*
1/4 tsp. dried oregano
1/2 tsp. onion powder
1/2 tsp. dried thyme
2 sprigs fresh rosemary, chopped
Zest and juice of 1 lemon
1/2 tsp. Dijon mustard
2 cloves garlic, minced
Salt and pepper, to taste
Bamboo or metal skewers**
*Red wine vinegar would also be good, and have more of a Mediterranean flavor. I just ran out and used what I had in the cupboard!
** If using bamboo skewers, be sure to soak them in water so that they do not burst into flames while grilling.
In a bowl, whisk together all of the ingredients except the chicken. Place cubed chicken in a plastic Ziploc bag, and pour marinade over the chicken being sure it is completely covered. Marinate for at least 2 hours, or overnight.
Preheat the grill to a medium high heat.
Remove chicken from marinade and discard leftover marinade. Thread the chicken onto the skewers.
Spray the grill with a cooking spray to prevent sticking. Place skewers on the grill and cook, turning every few minutes, for about 15 minutes, or until juices run clear.
In non-chicken related news, I have started an Instagram page for all of my posts! Just follow serendipitybysaralynn, like my posts, tag me if you make my recipes, etc.! I love reading your comments and talking to my readers, so please share with your friends so I can talk to even more people!
(See. I did at least one productive thing during my summer! Go Instagram!)
Have a wonderful fall semester, college students.
Have a wonderful fall, everybody else.
*Song of the Day: Coffee and Pie, oh my! by Brightside*
*A new band I’ve been really into lately! Not all of their music is on Spotify, so check out their bandcamp: https://brightsidepgh.bandcamp.com/
Aside from crying at IAMS dog commercials and avoiding all conversations involving politics or football, my most common past time of late has included attempting to make the best chocolate chip cookies e v e r.
I know this is a hefty task. Everybody has their favorite version of the best chocolate chip cookie, and somebody else’s favorite may not match mine. But if I’m going to own a bakery and coffee shop in the future, I just have to have the best chocolate chip cookies ever. It’s become an obsession of sorts.
I’m not going to lie, my favorite chocolate chip cookie has always been the Nestle Tollhouse recipe. They have magic within them. I don’t even know what they’re doing over at Tollhouse, but I want in on it. It’s the recipe I grew up with, so I will always love them. But what if I can make Nestle’s recipe even better?
Yeah, that’s what I’m going for.
Unfortunately, my cookie labs are only done on the weekends when I feel like my friends can stand trying another batch of chocolate chip cookies (about once or twice a month). This is also because 1. I don’t have time to bake cookies constantly and 2. Even if I did, I’m sure humans actually cannot function long term on a complete cookie diet. It’s a sad, but true, fact.
Therefore, I preoccupy myself with other kinds of projects.
Enter healthy granola bars.
I really love granola bars as a quick snack or breakfast. Sometimes I spend entirely too much time looking at myself sullenly in the mirror because I don’t want to put on makeup and I haven’t had breakfast or coffee yet. That’s a granola bar in the car morning. They happen more than one would expect.
Unfortunately, the nutrition facts on the back of granola bars terrify me. Oh my god. The mere amount of added sugars alone. And I don’t want to get into sodium, fat, and chemical additives.
It makes me realize why American food is banned in multiple countries around the world.
Additionally, I cannot justify spending $10 on a box of somewhat “healthy” granola bars that mostly taste like cardboard. Why is it so hard to get some quick, healthy food for a reasonable price?! Am I really asking for too much?!
Luckily for us all, healthy granola bars are super easy to make at home! They’re also way cheaper and freeze-able, and don’t have a bunch of sugars and icky gunk in them!!!
People who care about their bodies, rejoice!
2 c. quick oats
1 c. raw almonds
1 c. dried cranberries
1/4 c. pumpkin seeds
1/4 c. sunflower seeds
2 Tbs. flax seeds
1/3 c. almond butter or peanut butter
1/2 c. honey
1/4 c. agave
1/4 c. coconut oil, melted
1/2 tsp. cinnamon
*Optional step*: Toast oats, nuts, and seeds in an oven at 350* until you can smell nuts and everything is a nice golden brown. I left out this step, but you can totally do this if you want less of a “raw” taste.
In a large bowl, mix together the almond butter, honey, agave, coconut oil, cinnamon, and salt until smooth. Add oats, almonds, cranberries, pumpkin seeds, sunflower seeds, and flax seeds. Stir mixture until combined thoroughly.
Press mixture into a greased 9×13 pan. Bake for about 30 minutes, or until the granola bars are golden brown on the edges. Remove from oven and let cool completely.
Cut into bars. You can do larger or thinner bars depending on your preference.
*You can do any mixture of nuts and seeds, dried fruits, etc. You can also do more agave, less honey, etc. Everything in this recipe is super easy to replace and adjust. You can make these however you want!*
Also, I’m just going to throw out there that a small amount of mini chocolate chips would be good in place of cranberries.
Chocolate chip cookie granola bars?!
I’m going to go ahead and stop now.
Song of the Day: Let Her Go–Mac DeMarco