Recipes and Tips for Foodies like you!

Beef and Bean Stir-fry

As you know, I am constantly looking for easy and healthy recipes for my weekday cooking so when I find a really good one, you know I’ll want to share it with you. Nowadays, I also need to make sure that the recipes I use at home pack lots of protein and nutrition for my Crossfit loving husband. This Beef and Bean Stir-fry has it all, it’s full of flavor and it was good enough for my 5-year-old to eat without complaints. I used regular white beans for this, because that is what I had at home.

Next time, I would use the larger variety (white kidney beans), just because I think they make the dish look more appealing. Among the ingredients you’ll find orange juice and ginger. These are the ingredients that take this dish to another level, so don’t skip them! Make sure you use natural orange juice, I squeezed a couple of oranges to get what I needed and also used some of the zest for a little extra flavor.

If you have kids at home like me, set their portion aside before adding chili pepper as a final touch.


Beef & Bean Stirfry

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Blog Love: August 2014 – Food52 Edition

Our favorite site to browse this month was Food52 by far. If you haven’t visited them yet, Food52 is a site that pretty much brings food lovers from all over the world to exchange recipes, but at the same time they do much more. The community is great, swapping recipes, and since late June they introduced Collections. In them, you can save recipes, goods from a wish list, articles, anything goes. And, if you are subscribed to their newsletter not only you keep track of your friends, but also they give you great recommendations from different items based on the ones you already saved.

All around it’s a great site with a big community. And they have Provisions. Provisions is an online shop, curated by Food52, that features best products for kitchen and home… and honestly we want the entire store. From vintage bakeware to serving platters and picnic baskets… trust us, you’ll want it all.

Here are some of your favorite recipes, some we’ve tried, and some spiked our interest. We hope you enjoy this months’ special Blog Love.Do you have a favorite blog you want us to feature and share with the rest of your readers? Leave us a comment bellow or through our Contact Page.

Helga & Kitty


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Peach Galette

Even though both my grandmothers loved to bake pies, I always feared them and loved cake baking instead. Until, I found the Galette. They made me change my mind and this Peach Galette is no different. Both true masters at pie baking, but have different approaches for the pastry. Now that I am venturing more into pie making, I realize that my Grandma Flory prefers a flaky buttery crust, and my Grandma Lucy was more of a shortbread kind-of-girl. I find that depending on my mood (and the filling), I can do either. Both always ruled on one thing: rolling out the perfect circle with just the right excess around it to fold it in and make the best pie decorations. Grandma Lucy was more of a free style decorating: either with a fork or just pressing the sides of the pie crust with her fingers. Grandma Flory is a different story: she has endless pie crust cutters (apples, pumpkins, strawberries), and absolutely rules the lattice top on her Pineapple Pie.

Me, I am absolutely loving Galettes, and even more this Peach Galette. Galettes are like the first cousin of Pies. They are so forgiving. You don’t need to be exact in the shape when rolling out the dough. You need to place the fruit in a pretty design and just let the fruit do the work of looking pretty. You don’t need to add a top to the galette, since the pretty arranged fruit does its job. Sprinkle some sugar on the pastry crust. This will add a beautiful golden color and sweet touch to the dough. This open pie lasted just a few days at home. Store in the refrigerator covered with plastic wrap to avoid the galette drying up. If it dries up, you can brush a little mango or apricot jam on top! 

Since these peaches were extra juicy, I placed the galette in a baking dish rather than a baking sheet. But, if you want you can also bake it in a baking or cookie sheet lined with parchment paper. That will make it easier to remove it and to clean up if the juices overflow. 


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Calamansi Poppy Seed Loaf

I love when my friends go through important moments in their lives: some get married, move to a different city, have a major career move or expand their family. This week has been full of blessings and good moments. Between weddings, babies and more happy babies on the way, it definitely is a great last couple of days. For many of those occasions we often get together with friends for a big meal, drinks, of just talk over coffee. This Calamansi Poppy Seed Loaf is perfect for that last one.

At the end of last week, when visiting my grandmother, I ended up getting a big batch of calamansi from her tree. Her garden is beautiful. I have to get there with my camera and share with you all her gorgeous garden. She has a small but very well packed garden, and the calamansi tree in it, gives out the best (and very juicy) fruits I’ve seen. Anyway, we ended up getting close to 5 pounds of fruit.

Since I got the big bag of them, I knew I had a loaf to bake. This loaf gets its citrus flavor from the both the calamansi and lemons, and a slight crunch from the poppy seeds. If you are not familiar with the calamansi, they are small citrus fruits native from Asia. They are grown in southeast Asia, Hawaii, North and Central America. You know they are perfectly ripen when its color changes to a tangerine orange. They are great for agua frescas or juice. Oh! And for a coffee-cake like loaf, it’s perfect! It’s flavor is slightly orangy-sweet, so it balances out the lemon. And the sugar you add on top… takes it out of the park. The sugar sprinkled just before baking helps you get a gorgeous crackled top. This loaf goes perfect with a mid afternoon cup of tea.


Tangy Poppy Seed Loaf
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