Culinary Adventures with Camilla

Complimentary product was provided  by The Quail & Olive  for this post and this page may contain affiliate links.  However, all opinions expressed here are my own. Of course I've heard of 'overnight' oats for years. But I had never tried them until we were visiting one of my best friends in Denmark over the Christmas holiday a couple of years ago. She made these beauties for us one morning. And I have been making them regularly ever since.  Overnight oats are so flexible and so simple. Seriously: six ingredients, five minutes, and four easy steps. Then they go into the fridge overnight and you have a  healthy, filling breakfast the next day. Because they are on our table regularly, we decided to make a video for our Culinary Cam YouTube channel. You can watch that video: here . You can make these with any kind of sweetener that you have, but I love to make ours with the Runamok Maple Syrup that I picked up from pantry section of local-to-me shop  The...

This is how inspiration works in my kitchen. Last night, it resulted in these cookies. I was dubious that the ingredients would actually result in a cookie, but they did! One of my best friends emailed me this photo. Another one of his friends had scribbled this down at swim practice. The only words in the email: "If you want to try…they are soooooo goooooooood!!!" Okay. Sold. So, I went to the website she references and found a slightly different recipe . Then, because I can't follow a recipe to save my life - well, I probably could to save my life - I slightly adapted it. I used three different kinds of nut butter, swapped out the vanilla for bourbon, and added hemp seeds. Ingredients 1/2 C bourbon pecan peanut butter (I bought mine at Mouth ) 1/2 C raw almond butter 1/2 C raw peanut butter 1/2 C honey (I used pine honey) 1 T bourbon 2 eggs, room temperature ½ t baking soda 2 T hemp seeds 1 T instant coffee 1/3 C semi-sweet chocolate chips ...

Wendy of  A Day in the Life on the Farm  kicked off this group: Soup Saturday Swappers. And, this month, Sneha is also hosting. She asked us to share our favorite soups made with almonds. She wrote: " Share a soup that contains almonds in any form. Almond flour, sliced almonds, roasted almonds, crushed almonds, almond milk. as there are so many options out there." I decided to whip up one of my favorite Spanish soups: Ajo Blanco . Traditionally it's made with bread, almonds, grapes, and cucumbers. The bread acts as a thickener. This version is made with bread, blanched almonds, almond butter, and green grapes. I skipped the cucumber altogether because I didn't have any. Also, next time, my vampire husband asked to cut the garlic. Nonsense! But, first, here are the other almond offerings... An InLinkz Link-up Ingredients  makes 4 servings 2 C bread, crusts removed and cubed 1-1/2 C vegetable stock 2 C seedless organic green grapes + m...

This is a sponsored post written by me on behalf of  Moms Meet .   All opinions are my own. When the opportunity arose - through my association with  Moms Meet  - to try several varieties of  Once Again Nut Butter , I was excited. We love nut butters in my household. We use almond butter in our Pad Thai-inspired Cookies ; I made Homemade Peanut Butter Cups . We use nut butters in savories; we incorporate them into sweets. And, naturally, we use them to make nut butter and jam sandwiches! I was excited to receive almond butter, sunflower seed butter, peanut butter, and cashew butter from Once Again Nut Butter. My Enthusiastic Kitchen Elf claimed the racoon mascot for himself! About Once Again Nut Butter... Once Again Nut Butter is an employee-owned business, based in  New York. They have been manufacturing nut butters, seed butters, and honeys since 1976. All of the butters are certified gluten-free, non-GMO, organic, vegan, and koshe...

We love baking holiday cookies. It's a family affair since the boys were old enough to wield a rolling pin. Today, the Sunday Supper Movement crew waves good-bye to Thanksgiving and goes full-speed ahead into holiday baking. We even had The Cookie Jar pinterest board to inspire you. Today, though, here's our cookie platter. Enjoy! The Sunday Supper Cookie Jar Adaptable Marshmallow Bars by Get the Good Stuff Alfajores by Curious Cuisiniere Amaretto Apricot Oatmeal Cookies by Magnolia Days Amaretto Balls by Palatable Pastime Brown Eyed Susans by A Day in the Life on the Farm Chewy Gingersnaps by That Skinny Chick Can Bake Chocolate – Pear Biscotti by What Smells So Good? Chocolate Crinkle Cookies by The Bitter Side of Sweet Coffee Cake Cookies by Pies and Plots Cowboy Cookies by Party Food and Entertaining Cranberry Orange Rugelach Cookies by My Imperfect Kitchen Dark Chocolate Mint Cake Mix Cookies by Fantastical Sharing of Recipes Espresso...

This is a dish that I have made many times with all sorts of cruciferous bites. But last week when my 'Eat a Rainbow' class was focusing on blue and purple foods for Food Day 2014 , I bought a purple cauliflower. So, it got this tasty treatment... Ingredients 1 head of cauliflower (you can substitute broccoli or romanesco, too) 2 T peanut butter or almond butter 1 t soy sauce 1 t rice wine vinegar 2 T olive oil freshly ground pepper Procedure Blanch cauliflower quickly so that it is still crisp. Drain and set aside. In a large mixing bowl whisk together the remaining ingredients until they are smooth and well-combined. Add in the cauliflower and toss to coat.

I made sure to have my parents pick up our  High Ground Organics  CSA when we were out of town...then I completely blitzed on picking up my box yesterday. Ugh. I was distraught. Yes, over vegetables. Thankfully, there was a grace period and it was still there! I was so excited; I left work and ran right over. Inside the box this week there were several stalks of broccoli. Yum. This is a quick, easy, but tasty sidedish that highlights the freshness of the broccoli...with a little Asian flair. We love it. Ingredients 1-2 stalks of broccoli 1 T organic raw almond butter 1 T soy sauce 3 T olive oil freshly ground pepper Procedure Trim the broccoli stalk into segments. Blanch broccoli in boiling water. Drain. While the broccoli blanches, place the almond butter, soy sauce, and olive oil into a large mixing bowl. Whisk together to form a dressing. Add in the broccoli. Season with pepper to taste. Serve while still warm. Enjoy!

Who knew that there is such a thing as  Lactation Cookies ? I certainly didn't remember that from the 4 (combined) years that I was pregnant and lactating with my boys. But a good friend - and new mom - joked that she had an assignment for me. Well, she was joking, but I am always up for a culinary challenge. So, I started with one of the recipes from the justbreastfeeding website - the lactation cookies for nut lovers. As for the post title...well, we call her adorable little boy "the pirate" because he sometimes views the world around him, grumpily, through one eye. Did I mention that he's adorable?!? He's the cutest lil' pirate you'll ever see! Hope the pirate's mom likes these... 1 1/2 C white whole wheat flour 2 C rolled oats 1 t baking soda 3/4 C almond butter 1/2 C butter, softened 1 C flax seed 3 T brewer’s yeast 1/3 C water 1 t cinnamon 1 C organic coconut sugar 2 t vanilla 2 large eggs 1 C extra dark chocol...