Sesame Smoothie_Katherine Sacks
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Sesame-Peanut Butter Smoothie

At the end of last year, I got really into making smoothies. For a while, I was making them everyday, combinations of thick German yogurt, nut butter, and whatever fruit I had on hand. But shuffling around homes, which I’ve done a lot of these past few months, doesn’t always allow for such luxuries. (You need a blender to make a smoothie, and mine’s still in Berlin!) Luckily, a few weekends ago I got hold of a blender and was able to make this delicious spiced smoothie.

My take on this recipe, originally a raw eggnog from My New Roots, swaps in peanut butter, some homemade yogurt, and sesame seeds for a creamy, sweet, and nutritious drink.  There’s potassium from the banana, protein from the nut butter, and fiber from the sesame seeds. Soaking the sesame and flax seeds overnight helps create a smoother texture, and the spices help add that eggnog flavor. Creamy and delicious, it makes a great start to the day or mid afternoon snack. Read More

Simple Chocolate Mousse_Katherine Sacks
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Simple Chocolate Mousse

Chocolate mousse has been a go-to dessert for years, but when I saw this version on Bon Appétit last week, I realized I hadn’t had it, or made it, in some time. When I worked in restaurants, it was often part of my daily prep routine, and the simple actions of whipping cream and egg whites instantly bring me back to those days. So after a long and busy weekend, I whipped up a batch as a sweet reward.

If I still had my pastry chef hat on today, I would make a rosemary-orange caramel to go underneath the mousse and maybe fry up some rosemary as a garnish. But since this mousse is just for me (and to share with friends, I promise!), I’ve kept it simple. I swapped in brown sugar for a slight caramelly flavor, and made it lighter and fluffier by doubling the egg whites; if you want a denser mousse only use two. I’ll probably top it with some of that Choco-Coco granola for texture and call it a day. No matter how you serve—with whipped cream, inside a tart shell, along with cake—it’s a simple way to share something sweet with your loved ones, perhaps this weekend. Enjoy and Happy Valentine’s Day to all! Read More

Citrus Quinoa Salad_Katherine Sacks
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Quinoa Citrus Salad

I’ve still been thinking a lot about inspiration: Where does it come from? Why do we get into the kitchen and cook a specific recipe? This week my inspiration comes from a recent meal: I joined friends a few weeks ago at a new restaurant in Buschwick and someone suggested a crunchy quinoa salad with citrus vinaigrette. The dish came out as a big billowing bowl of fluffy quinoa that was so delicious I managed to completely finish it off. I’ve been thinking of it since, and the combination is so simple, I decided to put together a version myself.

I had planned on crisping up some of the quinoa to add crunch, but in a combination of haste and laziness, I left the container of cooked quinoa in the fridge overnight, uncovered, and the top layer developed a nice, firm crunch. Not sure if that’s a pro tip, but it worked. If you do want to try crisping up some of the quinoa, take ½ cup of the cooked and cooled quinoa and lightly fry in vegetable oil. I plan on eating this salad over some chopped kale as my lunchtime salads this week, but it also makes a nice side dish for a group dinner.

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