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You are here: Home / 2022 / Archives for March 2022

Archives for March 2022

Almost Flourless Bittersweet Chocolate Cake

Creamy Fennel and White Beans With Lemony Breadcrumbs

Glow Smoothie Bowl

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About Breathing & Cooking

Welcome to Breathing and Cooking, where slowing down and enjoying the process is as important as creating delicious, seasonal food to nourish your body and your soul. I'm Erin, the home-cook, writer and photographer behind B&C. I'm looking forward to sharing my love of family, food and life with you! Wondering what breathing has to do with cooking?

Let’s slow down, breath and enjoy the process together

Recent Posts

Oven-Braised Pot Roast With Garlic Gravy
Açai Bowls
Roasted Poblano & Chicken Enchilada Casserole
Slow Roasted Miso Salmon
Cantaloupe Gazpacho with Pumpkin Seed Gremolata

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March 2022
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It's beginning to feel a lot like fall 🍂 and th

I'm not a member of the Pumpkin Latte Brigade but

I'm not a member of the Pumpkin Latte Brigade but I DO love pumpkin! And I love it *mostly* in savory recipes (I can't commit completely to savory pumpkin as long as pumpkin bread and pumpkin creme brulee are a thing). Yesterday I roasted a beautiful heritage pumpkin called "winter luxury" that I received from my daughter @fable.farms. I didn't know what was so special about that variety until after I took it out of the oven. The skin literally lifted right off in a solid piece and the puree was ridiculously smooth and now I've been educated that those qualities are what it's known for. If you happen to find one, snatch it up! You can tell it apart from the other pumpkins by it's dappled, almost webbed texture. Anyway, I'm saving some of the puree for other recipes this week (think pumpkin chili and spiced pumpkin bread) but last night I made this pumpkin goat cheese hummus and the girlfriends I shared it with all gave it a thumbs up 😊...It's a fun twist on traditional hummus and it's going into my Definitely Make Again file...

Here's what you do:

In a food processor place:

15 ounce can chickpeas, drained
¾ cup pumpkin puree*
2 big cloves garlic, smashed with the flat side of a knife
The juice of 1 lemon
4 ounces soft goat cheese
3 Tbsp tahini
1 Tbsp olive oil
½ teaspoon each: cumin, chipotle chili powder and smoked paprika
1 teaspoon Diamond kosher salt (or to taste)

Puree until smooth and creamy, stopping and scraping a few times. If it’s too thick you can add water a tablespoon at a time until it’s your preferred consistency. Once it’s all smooth process for another 15 seconds. Taste and adjust flavor as needed (more salt? More lemon? More spice?)

Scrape into a serving dish, crumble a little more goat cheese on top and garnish with toasted pumpkin seeds (optional). Serve with fresh veggies and pita/crackers

#pumpkinhummus #winterluxurypumpkin #fablefarms #savorypumpkin #fallfood #breathingandcooking #seasonalfood

We’re starting to see signs of fall all around u

We’re starting to see signs of fall all around us- I just noticed the first orange and red leaves this morning as I sipped coffee in the backyard (with a blanket draped across my shoulders)… it’s getting dark earlier and there’s less and less growing in the garden each week.

BUT there are still tomatoes!

So today for lunch I made a roasted golden tomato soup with open faced sourdough grilled cheese. I tossed the last few tomatillos on the baking sheet along with the tomatoes and garlic and when everything was soft and wrinkled with a few spots of char I made a little roasted tomatillo-herb-vinegar mixture that I dabbled over the finished soup. It was divine 😍

I love what each season has to offer and there’s so much to look forward to in the coming season. But I will miss summer tomatoes…

#heirloomtomatoes #fallvibes #seasons

Remember those grapes from a few days ago? Well, t

Remember those grapes from a few days ago? Well, the ones that survived the random snacking churned their way into a concord grape, rosemary and black pepper sorbet 🍇 ...I found the recipe on Epicurious and it's the most vibrant, refreshing sorbet I've ever made!

Puree 2 1/2 lbs of concord grapes in a food processor. You might want to do this in batches. Pour the grape slurry into a sauce pan and add 1/2 cup of honey, 2 sprigs of rosemary and 2 Tablespoons of WHOLE peppercorns. Gently simmer 15-20 minutes. Strain mixture through a fine mesh strainer, pressing on the solids, into a glass container and chill overnight. Process in an ice cream machine the next day and store in the freezer for up to two weeks.

#concordgrapes #grapesorbet #rosemary

Sometimes I think maybe I should just start an Onl

Sometimes I think maybe I should just start an Only Eggs Instagram account because I post them so often 😜! If I had to choose only one food to eat for the rest of my life it would probably be eggs. They’re perfectly packaged, versatile, simple and beautiful flavor packed nutrient-bombs and I love them 😍. I’m slightly obsessed with breakfast sandwiches, too, and this morning’s version started with a griddled slice of my daughter’s pumpkin shaped sourdough, just enough melted white cheddar, barely warmed slices of heirloom tomato, crispy bacon and a perfect over-easy egg. I sprinkled it with some fresh basil and garnished with a nasturtium (just because).

It was delicious 🥰… and I owe most of that deliciousness to the fact that the eggs, bread, tomato and herbs all came from my daughter’s farm. As I ate it I thought about how much of my life was spent feeding and providing for her… and how lately the majority of what I eat and cook with comes from her farm. Funny how life comes full circle 😊 💕

#farmfresheggs #fablefarms #breakfastsandwich #simplefood #eggseggseggs #morning

I’ve been watching for the side of the road “U

I’ve been watching for the side of the road “U Pick Grapes” sign to pop up on my delivery route and today was the day!!! Concord grapes 🍇 bring me back to my childhood 🥰… mom made grape pies, jelly and quart jars of the most delicious grape juice ever that would line the shelves of our fruit cellar into winter. I washed them as soon as I got home, popped one in my mouth, closed my eyes and so many memories came flooding back. That’s one of my very favorite things about food. Its ability to transport us to another time, to nourish those memories tethered to the smells, the tastes, the colors of ingredients simply picked from vines or dug right out of the soil. Feeling grateful this afternoon ❤️

And now… what to do with all these grapes???

#concordgrapes #roadsidestand #realfood #simplethingsmakemehappy

Huevos Rancheros for lunch today 😍🍳 #eggsegg

Huevos Rancheros for lunch today 😍🍳 #eggseggseggs #huevosrancheros #lunchtime #breathingandcooking

Got dinner plans this weekend??? If you're looking

Got dinner plans this weekend??? If you're looking for a delicious, family-friendly recipe that will bring everyone together around the table? I've got just the thing! My roasted poblano and chicken enchilada casserole is packed with fresh veggies like poblano peppers, corn, zucchini and tomatoes along with tender chunks of chicken and layers of tortillas and cheese. It's a comforting one-dish dinner that brings the taste of the Southwest right to your table!

I have to thank @fablefarms for the gorgeous produce and @wolffiresmoked for making the best smoked salsa 😍!

Recipe is live on the blog now 😊

What would you do with all of this? I have ideas 😍😍😍 Thank you @fable.farms for another rainbow of delicious possibilities!#eatinglocalisradical #eattherainbow #eatinseason #veggies #regenerativefarming #fablefarms #breathingandcooking #simplefood #realfood

These were delicious and definitely a make-again!

These were delicious and definitely a make-again! I was inspired to make rice bowls for dinner by some gorgeous @duncanmushrooms oyster mushrooms I picked up at a farmstand yesterday afternoon. When we got them home I looked through my fridge and pantry to see what else to include. There was a purple arrowhead cabbage, delicata squash and eggs from @fable.farms along with avocados and limes in the fridge. Jasmine rice in the pantry. Frozen edamame and a small bistro fillet in the freezer and thai basil in the garden. I made a quick miso ginger dressing to bring it all together and between the flavors, textures, colors and balance of hot and cold? Gahhhhh 😍 rice bowls are going to be a weekly event moving forward!

What are your favorite rice bowl ingredients?

#ricebowl #bibimbap #oystermushrooms #eattherainbow #beautifulfood #eatwithyoureyes #eatwithyoureyesfirst #breathingandcooking

I’ve been loving simpler, more hands-off recipes

I’ve been loving simpler, more hands-off recipes lately. When you start with fresh, quality ingredients their flavors speak for themselves, leaving you with time to relax and relish in the anticipation of a delicious meal with minimal effort. This salmon is exactly that kind of recipe. Active prep time is maybe 15 minutes. The ingredient list is short. And the slow, gentle cooking method promises perfectly cooked, silky soft salmon that pulls apart in big, luscious flakes. It’s gorgeous and delicious and it’s excellent hot, cold or room temp. Make lots so you have leftovers for salads, flatbreads or to fold into soft scrambled eggs for breakfast! Recipe link in bio! #salmonrecipe #salmonrecipe #realfood #simplefood #misosalmon #breathingandcooking

Look who woke up at Grammy and Boppa's this mornin

Look who woke up at Grammy and Boppa's this morning 🥰! My favorite little cuties sipped smoothies while Harper typed up our Sunday itinerary and I made a blueberry dutch Baby for breakfast (recipe below). We're thinking a picnic at the lake and kayaking after we shop for back to school outfits. And because everyone in our family is obsessed with what we'll be eating next 😂, they've already chosen the dinner menu: hamburger pitas, crispy smashed redskins and roasted carrots (Eric tried unsuccessfully to talk them into sloppy joes, sorry Boppa!). And then? We get them for another night 😊...it's a double sleepover ❤️ how lucky are we???

Blueberry Dutch Baby

Have all ingredients at room temperature otherwise it might not puff (and Dutch babys are all about that puff!)

-Preheat oven to 425°f
- In a bowl whisk: 4 eggs, 3/4 cup milk, 3/4 cup flour, 1 Tbsp sugar, 1/4 teaspoon cinnamon and a pinch of salt. Whisk it really, really well so it's super smooth
-Once oven is heated, put an empty 12" cast iron skillet inside for 5 minutes
-Remove hot skillet from oven, put 4 Tablespoons of butter inside and swirl the pan to get the melted butter evenly accross the bottom and a little up the sides. It will bubble and foam so be careful. The swirling also keeps the butter from getting too brown
-Now pour the batter into the pan, don't swirl, some of the butter will come up and over, that's good. Scatter a big handful of blueberries over top and place the skillet back into the oven.
-Check the progress at 15 minutes, it should be golden brown, have big puffy areas and the edges will be starting to lift up and away from the sides of the pan. If it's not golden yet give it another couple minutes. Then turn the temp down to 300 and wait 5 minutes before taking it out.

Serve drizzled with maple syrup and enjoy!

#sleepoveratthegrandparents #dutchbabypancake #blueberrydutchbaby #smithyironware

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