December 19, 2014

Slow Cooker Butternut Squash Posole

Slow Cooker Butternut Sqash Posole

With all the ingredients going directly into one pot, slow cooker butternut squash posole stew is ridiculously easy to make. The broth, seasoned with dried chiles, is loaded with cubes of orange butternut squash, along with pink pinto beans and diced tomatoes. To finish, choose from garnishes of lime wedges, sliced radishes, toasted pumpkin seeds, avocado, cilantro and crumbled salty cheese. Continue Reading…

December 12, 2014

Easy White Chocolate Mocha

Easy White Chocolate Mocha

When you’re in the mood for a sweet pick-me-up, make this super easy white chocolate mocha. All you do is melt white chocolate in hot almond milk with instant espresso coffee. If the clock reads close enough to 5, feel free to stir in a shot of Kahlua.

As someone who tries not to eat much sugar, this hot chocolate is a slight detour off the healthier path. A steaming cup of white chocolate mocha is my winter indulgence, an occasional treat on those brisk cold days, especially after skiing.

Along with today’s easy hot mocha recipe, I’m sharing with you a baker’s dozen of holiday gifts. Most are helpful kitchen tools I use all the time for quicker and easier vegetarian meals. Though we are two weeks into December, there’s plenty of time for us procrastinators to get shopping. Scroll down for my culinary suggestions, from stocking stuffers to big-ticket items. Continue Reading…

December 5, 2014

Pepper Jelly Cornmeal Thumbprints + Christmas cookie recipe exchange

These pepper jelly cornmeal thumbprints are not the cookie you expect—but you’ll love the surprise in your first bite. They twinkle with spicy heat, in the jalapeño jelly centers and from a bit of cayenne in the dough. Honey sweetens these cookies, but it’s modest—all the better to keep them distinctively different.

a bite of Pepper Jelly Cornmeal Thumbprints

Really, the heat doesn’t overwhelm. If you don’t tell them, the unsuspecting cookie muncher might not even figure it out—they enjoy the unique flavor but they may not know why. Or they’ll ask, “What’s the spice in these cookies?” It’s not like they need a gulp of milk, or beer, to tone down the pepper. Continue Reading…

November 28, 2014

Spicy Roasted Chickpea Snacks and Real Salt Giveaway!

Today I’m celebrating! It’s my blog anniversary. It’s been one year since Letty’s Kitchen went live! Let’s raise our glasses in a toast. Here’s to you my readers, thank you for following me in this adventure–you’re the best. Cheers! May I offer you some spicy roasted chickpea snacks to go with your drink?

Spicy Roasted Chickpea Snacks

These easy to make snacks fall into the bet-you-can’t-eat-just-one category. The chickpeas, aka garbanzo beans, are baked with a little olive oil and kosher salt, until they’re crunchy on the outside and chewy on the inside. I sprinkled them with dukkah spice at the end, the extra I had from the potatoes dukkah I posted a couple of weeks ago. Aren’t they lovely? Continue Reading…

November 23, 2014

Walnut and Chocolate Tart

Have you ever boarded a plane on Thanksgiving Day with a pink pie box in hand? I have. I don’t know how many people have teased me with “Is that pie for me?” Smile. No, it’s for us. It’s for Thanksgiving dinner.

They don’t know, but inside the box is a walnut and chocolate tart, a less sugary cousin of pecan pie. Filled with walnuts, bittersweet chocolate, and maple syrup, this tart is not excessively sweet. And not what you’d expect.

Walnut and Chocolate Tart

You can see by the photo that the filling is dark in chocolate—and when it’s still warm, that chocolate is soft and oozy, like a chocolate chip cookie that spent the afternoon in a hot car. Those chopped walnut pieces provide plenty of chunk, and their slightly bitter skins even out chocolate’s richness. Like I said, sweet, but not too much. Continue Reading…