Author: Amanda

Rainbow Sprinkle Shortbread

- Amanda

I’m going to keep try and keep this post short and as sweet as possible. Emotions are running high today with good and bads news coming in simultaneously. Life is interesting like that sometimes…..But let’s talk cookies. I think short and sweet is pretty fitting for these Rainbow Sprinkle Shortbread. They’re the cutest little gem of a cookie. The perfect marriage of 4 simple staple ingredients like butter, sugar, flour and a hint of salt (and then vanilla for good measure.) The taste and texture are everything you want in a classic buttery shortbread and the rainbow edges add such a fun and celebratory flare sure to make all your little (and even big) loves smile.

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Autumn Pumpkin & Fig Maple Glazed Scones (in APRIL)

- Amanda

One silver lining of this quarantine/ lockdown stuff is that I think we’re all feeling free reign to cook & bake with everything and anything we have on hand even if is sooo not in season. And I am definitely taking advantage of that with these Pumpkin & Fig Maple Glazed Scones. I mean doesn’t the name just sound scrumptious and scream all that is good about autumn. That’s because they are and well, yes they very much do indeed. But on this cold and gloomy spring day here in Istanbul (stuck at home,) I welcome every bit of the coziness that comes with brisk fall days that so often come with the scent of pumpkin baked goods wafting from the kitchen.

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Homemade Oat, Rye & Seed Crackers

- Amanda 2 Comments

These Oat, Rye & Seed Crackers have become my new lockdown snack obsession. And I’m pretty sure even once allowed some semblance of “normal” life, they will still remain ever-so-loved and on constant repeat in our kitchen. They are prefectly crisp, have just the right amount of seeded pop and hit that craving for a savory nibble with their lightly-sea-salted nature. Watch out Trader Joe’s, these really give your Whole Grain Crispbread a run for their money. Might I even say, these are better. (And aaand don’t contain a few of the less-desireable ingredients of some of the store-bought ones.) I still love you, TJ’s.

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Broccoli & Lemon Orzo Salad

- Amanda

Hello and happy Friday. I know that doesn’t mean much anymore, as most days just blend together like Groundhog Day.  But for me it means I get some help from “Baba” (dad in Turkish) with the kids for the next 2 days.  A welcomed moment to breathe for sure.  But on to why I’m even more excited today.  I get to share with you this dead simple, yet so tasty Broccoli & Lemon Orzo Salad.  The ingredient list is minimal and it comes together so fast.  But packs a big big punch.

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Zeytinyağlı Pırasa (Turkish Braised Leeks & Carrots in Olive Oil)

- Amanda

During quarantine (lockdown for us) and not being able to eat out or enjoy a meal at my mother-in-law’s, I’m discovering how much I’m missing certain Turkish dishes. Babaanne, as she’s known in our house (grandma in turkish, specifically “father’s mother,”) is an AMAZING cook and would spoil us with a feast of a full spread of traditional dishes when we had dinner at her house every week (pre-Covid-19.) I’m talking like 6-8 different platters of yum. Trust me, even the pickiest eater would be able to find something to their delight. Well, I miss her food and all the wonderful little “ev yemekleri” (home-style) cafes we’ve come to love in our area.

While lately I’ve been making plenty of comfort foods I grew up with and those the kids love from home, I am also trying my hand at some of Babaanne’s specialties. This Zeytinyağlı Pırasa (pronounced pur-ah-sah) or Braised Leeks and Carrots in Olive Oil is one of them. I’ve made it a few times before, but (dare I say,) I think have finally nailed it to tasting just like hers, ok as close as possible….maybe minus a little of the olive oil and well of course, hers will always rein supreme.

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