results for one room challenge 2016

It’s All Easy’s Zuni Sheet Pan Chicken & Zucchini Cacio E Pepe

Two Must-Try Weeknight Recipes from Gwyneth Paltrow's New Cookbook
June 7, 2016
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

COMMENT
TWEET
PIN
SHARE

It's All Easy Zuni Sheet Pan Chicken and Zucchini Noodles recipeZucchini Cacio e Pepe recipe from It's All EasyIt's All Easy pan roasted chicken recipeIt's All Easy cookbook recipes

Two weeks ago, the team was eagerly taking notes and happily trying recipes from GP’s newest (and quite possibly most gorgeous) cookbook, It’s All Easy, in the Williams-Sonoma test kitchen. On the menu? The Zuni Sheet Pan Chicken and Zucchini Cacio e Pepe. 

The entire cookbook is written for the super-busy home cook (I’ll raise my hand to that!).  And it was easy to see the book’s dedication to fresh, rich, simple flavors in the sampling of recipes we experienced.  Both dishes were equally dinner party-worthy, equally easy, and extremely approachable using easy ingredients from the pantry and grocery store.  

The Zuni Sheet Pan Chicken was inspired by San Francisco’s Zuni Cafe (at the top of my list for the next visit!) and its world famous roasted chicken dish.  GP put her own spin on it to become a go-to weeknight meal with roasted garlic, lemons, anchovies, and giant pieces of french bread that caramelize with the juices of the pan and quite possibly make up my favorite crunchy, gooey bite. I was so impressed that this one-pan/one-sheet dish can be finished in under an hour (which is pretty rare in my kitchen when roasting such a large bird), and being made in only one dish it makes cleanup sooo much easier. The beauty of this recipe too is it’s truly a complete meal; a tender roast chicken atop crispy, toasted bread and a bed of fresh, seasonal greens.  I followed the recipe to a tee, adding just a bit more garlic and bread, because in my world you can never get enough garlic and bread.  Ever.

The second recipe we learned while in the WS test kitchen was GP’s Zucchini Cacio E Pepe. It’s almost not even fair to call this a recipe because it’s so, so easy.  If you haven’t used or thought of using a spiralizer, this recipe alone is reason to take the plunge.  Beautifully simple, yet classic made in under 15 minutes which means it can be made in a pinch, any night of the week. Think of it as your new favorite summer pasta dish; healthy with its zucchini noodles and light with a dusting of salt, pepper and Parmesan cheese.  One great tip we learned during the class; when spiralizing make sure to spin about four times and tear the noodles.  If you spiralize the entire zucchini in one go you’ll have one giant zoodle making it more difficult to eat.

Next up for me I plan to make GP’s black bean soup and taquitos, but I’d love to know if you’ve checked out the book and what successes you’ve had with the recipes?  Truly, MKR

P.S. Hop over to yesterday’s post to read about our team’s recent cookbook club experience at Williams-Sonoma and enter to win your own copy of It’s All Easy and GP’s favorite tool, the spiralizer. xo 

SHOP THE STORY / CLICK LEFT & RIGHT ARROWS TO EXPLORE

 


 
Click Here for the Recipes

Photography, Rustic White for Waiting on Martha 

comments (3)

Almond Milk Matcha Tea Latte

A Dairy-Free Take on Enjoying Matcha Tea at Home
March 29, 2016
Story By: Mandy Kellogg Rye
Filed Under > Breakfast & Brunch

COMMENT
TWEET
PIN
SHARE

2016-03-24_0002Making a matcha tea latte at home | waitingonmartha.com Matcha tea latte recipe | waitingonmartha.com Hot matcha tea at home | waitingonmartha.com

Matcha, the finely ground powder of green tea, is the star of today’s recipe, and a fast-new favorite ingredient of mine.  I’m sure you’ve seen it around the web and your Pinterest feed like I have.  With its vivid green color, strong aroma and high, grassy notes with a subtle, lingering sweetness, matcha has been served and prepared ceremoniously for centuries in China and Japan.  And while I’ve had it loads of time while out and about I’ve never, until now, began making it at home. In fact, matcha tea has become part of my weekly routine in latte form in the morning or mid-afternoon, but you can see just how new it all is to me since I whisked it in my cup rather than the bowl.

Matcha got my attention when I caught wind of its world of beneficial effects on the body.  As one of nature’s most powerful antioxidants, I knew it was widely known for its power to give us a little healthy energy boost.  But thanks to Thrive Market, I recently learned that green tea can also help with cardiovascular problems, terminal illnesses and even bad breath!

But nutrition aside, perhaps my favorite part about making matcha tea is the ritual.  The simple art of making the tea requires you to take your time; there is no “instant” in matcha tea.  As opposed to regular tea where you steep the tea leaves in hot water, matcha tea requires a suspension of the powder in the hot water. You achieve this by whisking the loose powder with a chasen, or bamboo whisk, in a tea bowl known as a chawan.  A sifter will help break apart any clumps in the tea powder as you use the chashaku to carefully scoop the powder into the chawan.  If you’re like me, you’ll find these traditional parts of the process make the slow ritual of making matcha tea as relaxing as the drink is satisfying. 

You can drink matcha tea both warm and cold, by itself or with accompaniments like almond milk, half & half and honey or agave sweetener.  I prefer mine as a Matcha Tea Latte, thanks to Bon Appetit; enjoyed warm with a dash of almond milk, making the drink completely dairy-free.  As you’ll see in the recipe below, there’s room for a little experimenting on what flavor and temperature you prefer to enjoy yours at home. 

Lastly, upon my recent infatuation with all things matcha tea, I stumbled upon this great post that goes into further detail about the nutrition side of things, as well as the importance of storing your matcha tea carefully, as its sensitive to light and it’s actually quite delicate. Definitely worth a read as you welcome matcha tea into your daily and weekly routine.  Truly, MKR

SHOP THE STORY / CLICK LEFT & RIGHT ARROWS TO EXPLORE

 

 
Click Here for the Recipe

Photography, Kathryn McCrary for Waiting on Martha

AS PICTURED: CUTTING BOARD (similar here) | MATCHA TEA SET (similar here) | HONEY DRIP | CREAMER PITCHER | MUGS | NAPKINS

comments (2)

Citrus Olive Oil Bundt Cake with A Fresh Citrus Glaze

A light, moist cake with a balance of refreshing flavors
September 21, 2017
Story By: Mandy Kellogg Rye
Filed Under > Desserts

COMMENT
TWEET
PIN
SHARE


Olive oil bundt cake with citrus glaze
Olive Oil Bundt Cake recipe on Waiting on Martha

Olive oil bundt cake on Waiting on Martha

Out of all the ingredients I use when cooking I would say olive oil is my number one go-to.  I literally put it on, and in everything.  Vegetables, pasta, salads, marinades, and of course combined with a little balsamic for dipping fresh bread!  But for some reason, I hadn’t ventured into baking with olive oil until recently and now the only question I have is why did I wait so long?!  

Not only is olive oil good for you, high quality olive oil also has different flavor notes that can work perfectly with certain recipes.  Take my latest creation for example: Olive Oil Bundt Cake with a Fresh Citrus Glaze.

For this specific recipe I used Carapelli® Organic Extra Virgin Olive Oil.  With olives from the 2016/2017 harvest, Carapelli® Extra Virgin Olive Oil is fresh, earthy, and a little sweet with a fruity yet balanced taste.  It not only added that extra flavor note to my bundt cake, but it made it incredibly moist.  Plus I was thrilled to find Carapelli® Extra Virgin Olive Oil at my local Publix (in the cooking/spice aisle in case you’re wondering).  It’s always a win win when I can get everything I need in one place.

But back to the cake.  To add citrus to the cake itself I used a few drops of lemon, lime, and orange essential oil.  I’ve tried using actual citrus or citrus zest to the sponge, but I’ve found you can’t control the acid which can often make the cake collapse.  And we can’t have a collapsed cake can we?!

The frosting is your classic vanilla glaze kicked up a notch with loads of fresh lemon, lime and orange zest.  I prefer not to cover the entire bundt cake in glaze as I don’t want to overwhelm the fresh citrus with too much sugary sweet.  

All in all, I could not be happier with how everything turned out.  The Carapelli® Extra Virgin Olive Oil brought out the citrus to create the most perfect balance, and quite possibly my favorite cake ever.

Looking to pick up some Carapelli® at your local Publix? Use this Ibotta coupon offer and save on your purchase through November 3rd!  Learn more about Carapelli® on their Facebook or Instagram pages.  Truly, MKR

Olive Oil Bundt Cake with Fresh Citrus Glaze
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
  1. 5 large eggs, room temperature
  2. 2 cups sifted all purpose flour
  3. 1 1/4 cup organic sugar
  4. 1 cup high quality olive oil, I used Carapelli Unfiltered Extra Virgin Olive Oil
  5. 1 1/4 teaspoon baking powder
  6. 1 pinch of baking soda
  7. 1 teaspoon salt
  8. 2 drops lemon essential oil
  9. 2 drops lime essential oil
  10. For the glaze
  11. 4 teaspoons whole milk
  12. 1 1/2 cup confectioners sugar, sifted to remove lumps
  13. 2 teaspoons vanilla extract
  14. 1/2 cup citrus zest (can be any kind of citrus)
Instructions
  1. Preheat oven to 325 degrees and heavily grease your bundt pan and set aside.
  2. In a bowl whisk the sifted flour with the baking powder, baking salt, and salt. Set aside.
  3. In a bowl using an electric mixer beat the eggs with the sugar and citrus essential oils on medium/high speed until smooth. This will take a few minutes.
  4. Slowly beat in the olive oil until creamy, about 3 minutes.
  5. Add the dry ingredients the wet mixture in batches of 3 beating on medium speed until well mixed.
  6. Pour the batter into your bundt can and bake in the center of the oven for about 45-60 minutes or until a toothpick is inserted into the cake and it comes off clean.
  7. While the bundt cake is in the oven make your glaze. Place the sugar in a medium/large mixing bowl and slowly stir in the milk and vanilla a little at a time until through thouroughly mixing the glaze is smooth and not lumpy. Add 1/2 of your zest and reserve the rest for garnishing your cake.
  8. Remove from oven and let cool in the pan on a cooling rack. Cool for 15-20 minutes **this is KEY** then slightly tap the sides before flipping over to reveal your cake.
  9. Let the cake cool completely then ice with citrus glaze and garnish with fresh citrus zest.
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha | This post is in collaboration with Carapelli, a brand we love and adore.  All opinions are 100% our own. 

comments (2)
Keep Browsing
Copyright © Welcome by Waiting on Martha  /
Back to Top