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Blanche & Thirteenth -
  • REjuvenated
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Breakfast, Recipes

Elevated (aka, they’ve got swag) Breakfast Butters

May 31, 2018 by blancheandthirteenth 771 Comments
Breakfast Butters - to keep each morning interesting! Toasted Garlic, Cumin, and Cartelized Onion; Golden Chai Raisin; Honey Lavender // Blanche & Thirteenth

Since discovering this truly delicious Gluten Free Bread recipe, we have been gobbling up boule’s and bagels at an impressive rate.  We have nearly a year of bread-free life to make up for, after-all.  In all of this, it’s become clear that butter* alone, just doesn’t cut it.  I love a good slather of creamy and salty butter on my morning toast, but after a few days, my tastebuds are asking for a bit more.

Enter, breakfast butters.  These are simple compound butters, that call on some of those favorite morning flavor combinations.  I’m talking everything [bagel], cinnamon raisin, and the like – but with a bit of an elevated flavor (think toasted garlic, and chai-like spices).  They have made a staying mark on our toast situation, and have even made their way into the lunch and dinner scene.

* Our favorite non-dairy butter is Earth Balance Soy Free Buttery Sticks (or) Spread.

Breakfast Butters - to keep each morning interesting! Golden Chai Raisin // Blanche & ThirteenthBreakfast Butters - to keep each morning interesting! Golden Chai Raisin // Blanche & ThirteenthGolden Chai Raisin

A blend of heartwarming and health promoting spices, studded with sweet golden raisins.

2 Tbl golden raisins
1/2 tsp cinnamon powder
1/4 + 1/8 tsp turmeric
heaping 1/8 tsp cardamon
4 Tbl (1/2 stick) butter, room temperature

1.  Soak raisins in hot water for a few minutes. *Optional – once soaked, roughly or finely chop
2.  Thoroughly mix all spices and raisins into the butter.

Breakfast Butters - to keep each morning interesting! Toasted Garlic, Cumin, and Cartelized Onion // Blanche & ThirteenthBreakfast Butters - to keep each morning interesting! Toasted Garlic, Cumin, and Cartelized Onion // Blanche & ThirteenthElevated Everything Blend

There’s everything + some swagger, in this savory blend.

1/4 large onion (any variety), sliced
1 clove garlic, chopped
1/4 tsp cumin seed
Olive oil
4 Tbl (1/2 stick) butter, room temperature

1.  Heat a medium sized sauté pan over medium heat.  Once hot, toast the cumin seeds for 2-3 minutes, until you smell their fragrance.  Make sure to shake the pan often, to avoid burning.  Remove seeds from the pan.
2.  Heat a small glug of olive oil in the already heated pan.  Once oil is ready, add chopped garlic.  Shake pan continuously, to avoid burning the garlic.  It should be crisp within 1 minute or less.  Promptly remove garlic from the pan.
3.  Turn the heat to medium-high, and add a small glug of olive oil.  Once pan is heated, add sliced onions.  Cook, moving every 1-2 minutes, until a nice brown shade has developed over much of the onion.  Turn heat down to medium-low, and continue to cook, stirring every few minutes, until the onions are fully caramelized.  Remove onions, and finely chop.
4.  Thoroughly mix onion, garlic and cumin seed into the butter.

Breakfast Butters - to keep each morning interesting! Honey Lavender // Blanche & ThirteenthBreakfast Butters - to keep each morning interesting! Honey Lavender // Blanche & ThirteenthHoney Lavender

Sweet, with an earthy aromatic note – simplicity at it’s best.

2 Tbl honey
1 Tbl culinary lavender
OR a store-bought heavily-fragranced lavender honey
4 Tbl (1/2 stick) butter, room temperature

1.  Place honey and lavender into small saucepan and bring to a bare-simmer.  Turn off the heat, place a lid on the pot, and let it steep for 40 minutes.
2.  Strain lavender buds from the honey, making sure to press the honey to release all of it’s flavor.
3.  Thoroughly mix the lavender honey into the butter. (If you find that your honey is very sticky, give it a quick zap in the microwave, or warm over the stove, to loosen it up.)

Breakfast Butters - to keep each morning interesting! Honey Lavender // Blanche & Thirteenth

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Recipes, Salad, Semi Healthy

Warmed Lemon & Herb Potatoes with Spinach, Onion, and Bacon

March 22, 2018 by blancheandthirteenth 866 Comments
Warmed Lemon and Herb Potato Salad with Spinach, Onion and Bacon // Blanche & Thirteenth

Happy Spring!  With sunny (and hopefully warm!) days ahead, my mind turns to those classic outdoor dishes – I’m talking grilled burgers, frozen treats, and fresh berries by the handful.  This past summer, I discovered, and subsequently became a huge fan of this lemon and mint potato salad – with one personal tweak, the addition of dill.  The lemon is bright, while the mixture of herbs and green onions add a punch of flavor that is worthy of at least two helpings.  The one thing this ‘salad’ is missing?  The actual salad.

The remedy?  Toss it over a bed of spinach of course.  While you’re at it, add some red onion and radish for bite, and crumbled bacon for a salty crunch.  The warmness of the creamy and herbed potatoes, marries perfectly with the fresh bite of the vegetables below it.  It is bright with flavor, and warming in that wilted-spinach-salad sort of way.  It is a perfect salad for this transitional season that we’re entering; whether paired with a burger on a warm day, or a pork roast on a cool one.

Ingredients

1 lb. baby potatoes
1/2 cup olive oil
4 sprigs of dill, fronds only
4 sprigs of mint, de-stemmed and slivered
juice from 1/2 of a lemon (1 – 1 1/2 tbl)
4 cups fresh spinach
4 slices of bacon
4-5 radishes, thinly sliced
1/3 red onion, thinly sliced
salt and pepper to taste

Steps

Turn on your oven to 400 degrees. Lay bacon strips on a cooling rack, over a baking sheet.  Once the oven is preheated, place the bacon in the oven for 18-22 minutes until cooked through and slightly crunchy (depending on the thickness of your bacon).  Alternately, you can cook the bacon stove-top.

Submerge potatoes in a pot of water, and bring to a boil.  Once boiling, cook for 15-20 minutes, until they are fully cooked through.

While the potatoes and bacon are cooking, mix the olive oil, lemon juice, dill, and mint together. Season it with salt and pepper to your liking.  Thinly slice the radish and red onion, and place them on top of the spinach in a serving bowl.

Once the bacon is cooked through (ideally before the potatoes are done, but it’s okay if not), cut them into thick (roughly 1/4″) slices.  Arrange them on top of your spinach/radish/red onion bed.

Once the potatoes are cooked through, strain them.  Working quickly, smash the potatoes by placing the side of a wide knife over the top of the potato, and carefully push/smack your palm onto the knife.  This should slightly open the potato, while still keeping the skin mostly in tact.  For any larger pieces of potato, you can first cut it in half, and then proceed to smash it.  Once all of the potatoes have been smashed, place them in a bowl and cover them with the dressing.  You will find that they will absorb most of the dressing, while leaving a little behind.

Place potatoes on top of the spinach/veggie bed, scraping all of the dressing from the bowl.  If there is hardly any dressing remaining, add a drizzle of olive oil, and a squeeze of lemon over the top of everything.

*Note:  If the potatoes are still warm, you may find that they will wilt the spinach slightly.  If you prefer that this not happen, wait until the potatoes have cooled off to a warm touch before placing them on the spinach/veggie bed.

 

Warmed Lemon and Herb Potato Salad with Spinach, Onion and Bacon // Blanche & ThirteenthWarmed Lemon and Herb Potato Salad with Spinach, Onion and Bacon // Blanche & ThirteenthWarmed Lemon and Herb Potato Salad with Spinach, Onion and Bacon // Blanche & ThirteenthWarmed Lemon and Herb Potato Salad with Spinach, Onion and Bacon // Blanche & ThirteenthWarmed Lemon and Herb Potato Salad with Spinach, Onion and Bacon // Blanche & ThirteenthWarmed Lemon and Herb Potato Salad with Spinach, Onion and Bacon // Blanche & Thirteenth

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Health, Recipes, Sweets

Cacao, Date and Coconut Energy Bites

February 19, 2018 by blancheandthirteenth 764 Comments
Cacao, Date and Coconut Energy Bites - AKA, the 'Faux Truffle' // Blanche & Thirteenth

While I’d like to say that coming out of the holiday season has me feeling like I need to get my sweet tooth in check, really, it’s coming out of this last year that has me feeling that way. A little prologue for you…

It was fall 2016 when we first suspected that Kian had food allergies, and I began a process of food elimination from my diet (due to nursing). It started with dairy and was followed in succession by eggs, nuts, seeds, and wheat. This change completely pulled the rug out from beneath me. It changed every meal

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Breakfast, Recipes

Oat & Quinoa Porridge

October 6, 2017 by blancheandthirteenth 419 Comments
Oat & Quinoa Porridge with Coconut and Figs // Blanche & Thirteenth
As a season is about to turn, I often find myself daydreaming of what’s to come.  This winter I daydreamed of long spring walks, sans coat, where I could feel the heat of the suns rays and see the buds of the plants that are about to bloom.  In spring, I daydreamed of the warmth of summer, where I could walk barefoot into the backyard, feeling the grass below my feet, as I water our garden.  And now, as we are heading into fall, I’ve found myself daydreaming

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Recipes

Maple Ice Cream with Bacon Crumbles

August 15, 2014 by blancheandthirteenth 437 Comments

Two months into one of the best goals I’ve ever made, and I’m already slacking!  June was a whirlwind, so sadly, homemade ice cream never made it onto my agenda.  After a month of opening my freezer to a delightful creamy treat though, the lack of it in June was definitely noticeable.  Yet again, I am reminded that goals are made for keeping!  So, while July was equally as busy (that’s summer for ya!), I made sure to carve out a little time for a date with my ice cream maker.

For July I made an ice cream combo that has been on my mind for a year now, ever since I fatefully tasted it at a work tradeshow (of all places!).  Maple with bacon crumbles.  We all know the combo, which has been recreated in more forms that I’m able to recount, as well as enjoyed during those naturally occurring pancake and bacon breakfasts.  As you’ll probably agree, some of those recreations were truly enjoyable, while others were a ‘glad I at least tried it’ moment. This ice cream is in a league of it’s own though.  The contrast of flavor, sweet and salty, and texture, smooth a crunchy; create a balance that completely invigorates the taste buds.  In fact, I am pretty sure that I could feel them dancing.  That’s possible, right?  Enjoy!

Maple Ice Cream by David Lebovitz:
1 ½ c. whole milk
2 tbl. sugar
1 ½ c. heavy cream
5 egg yokes (I only had four, and it was just fine)
3/4 c. dark amber maple syrup
1/8 tsp. course salt
1/4 tsp. vanilla extract
Warm the milk and sugar in a saucepan.  Pour the cream into a large bowl and set a mesh strainer on top.  Set the bowl of cream in a larger bowl that is partially filled with ice.
In a separate bowl, whisk together the egg yolks.  Once the milk and sugar are warmed, and the sugar is dissolved, slowly pour the mixture into the egg yolks while whisking constantly.  Once combined, pour the mixture back into the saucepan, and stir constantly over medium heat.  Make sure to scrape the bottom, as well as the sides.  Stir until the mixture thickens and coats your stirring utensil.
Pour the warm mixture through the strainer, and stir into the cream.  Add the maple syrup, salt and vanilla, and stir until cool.
Chill the mixture thoroughly in the refrigerator (ideally 5 or more hours), and then churn according to the manufacturer’s instructions.
While the ice cream is chilling, cook 2 pieces of bacon to a crisp (without burning).  Once crisp, remove them from the pan, and set them over paper towels to soak up the grease.  Make sure to flip the bacon over to remove the grease from both sides.  Once bacon is cooled, chop finely, and save in the refrigerator.

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Recipes

Blueberry Bran Muffins

February 14, 2014 by blancheandthirteenth 329 Comments

When I came across this recipe for bran muffins, I’m pretty sure that my heart fluttered as I thought, ‘could this be my ticket to bran muffin love?’  Much to my dismay, I’ve always loved the idea of bran muffins, but not the food itself.  I may be trying in all the wrong places, but thus far, every version I’ve tried has either been too dense, dry, or tasteless…or some combination of the three. 
The winning aspect of this recipe is the combination of pureed raisins and molasses.  When combined, the duo creates a deliciously deep and complex flavor, which compliments the nuttiness of the bran perfectly, as well as imparts a remarkable level of moistness.  If you’re interested in a truly elevating experience (in the world of bran muffin eating, of course), eat one straight from the oven, when it’s toasty, chewy, and nearly dream inducing.  A word from experience, don’t resist a second one.  You just won’t win.
*I would highly recommend adding one cup of frozen berries, as their lightness is a nice compliment to the otherwise rich muffin.


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Recipes

Squash Ravioli with Oregano Pesto

August 2, 2013 by blancheandthirteenth 1,444 Comments


When squash ravioli is offered on a menu, I’m left with no choice but to order it.  It may seem as though I am entertaining other dishes, as I continue to peruse the entire menu, but really, its a facade.  That is unless there is another option that has a combination of either bacon, avocado or goat cheese…in which case I get unnecessarily overwhelmed by my indecisiveness, and hastily blurt one out when the waiter is taking orders.  At least I can take comfort in knowing that either one will likely be delicious.

I love the combination of sweet pillow-y squash, encased in a toothsome pasta, and topped with savory sauce.  The whole combination can feel downright elevating at times.  The recipe I used this time is from Saveur, and it is one of the best I’ve had.  The brown butter adds a deliciously nutty note, while the earthiness of the pesto nicely balances the sweetness of the squash.  The total cook time is a bit long, but trust me, it will feel worth it in the end (especially if you’ve made extra to freeze for a later [lucky] date).


*A few tweaks to note (based on personal preference, as well as what was available in my pantry).

Pasta Dough:  I followed this pasta dough recipe, instead of using won ton wrappers.  I did alter the recipe slightly, by using one cup of all-purpose and one cup of semolina flour.

Squash Filling:  I omitted the sage and oregano, and instead used three tsp. thyme.  I omitted the nutmeg, and only used two cloves of garlic instead of four.

Pesto:  I used one cup of oregano, and one cup of basil.  Rather than hazelnuts, I used toasted walnuts (this was purely due to not having hazelnuts on hand.  Hazelnuts sound awesome…so I will definitely make sure to have them next time).
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Recipes

Sour Cream Pancakes

November 20, 2012 by blancheandthirteenth 412 Comments

I have cooked my way through countless pancake recipes, including ones calling for whole wheat, buttermilk, cornmeal, and so on.  Then, one morning, I stumbled upon Smitten Kitchen’s Edna Mae’s Sour Cream Pancakes.

Contrary to the name of this recipe, these pancakes are not the slightest bit sour.  Instead, the sour cream adds such a nice level of creaminess, that I find myself only partially drenching them in syrup (which is quite something coming from a condiment lover like myself).  The texture takes the gold though.  It is pillowy, in the most enjoyable way, with a slight chewiness that is reminiscent of a crepe.  
So, for the time being, I am lowering the sails, and settling into my weekend mornings with the delicious company of these pancakes.
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Recipes

Ginger Pumpkin Soup

December 30, 2011 by blancheandthirteenth 1,335 Comments
The beautiful thing about pumpkins is that they adorn the entrance to your home, and then once the season passes, they adorn your dinner table by way of delicious food.  Could it get any better?
Being that the fall season has concluded, it is now time to roast this pretty bunch of pumpkins and repurpose them into some good eats.   First on the list is this ginger pumpkin soup.  Sweet and nutty, with a spicy punch of coriander and ginger, this soup will make your taste-buds dance.

Ingredients:
1 large onion
1 1/2 tbl. chopped fresh ginger
2 tbl. olive oil
4 large garlic cloves, chopped
2 tsp. ground coriander
4 1/2 c. roasted pumpkin or squash
4 1/2 c. chicken broth
1/2 c. whole milk
3/4 tsp. kosher salt
1/2 tsp. pepper

Instructions:
1)  Heat the oil over medium-high heat in a medium-to-large pot.
2)  Sauté the onion and garlic until golden, 5 minutes.
3)  Add the garlic and coriander and cook until softened, 1-2 minutes.
4)  Add the pumpkin, broth, salt and pepper and simmer over medium-low heat for 10 minutes.
5)  Allow the soup to cool slightly, and then purée in batches in a blender until smooth.
6)  Pour puréed soup back into the pot along with the 1/2 cup of milk, and let simmer for 5 minutes.
(for a thinner consistency, add 1/4 cup increments of milk until the desired thickness is achieved.)

*Recipe very slightly adapted from Sunset Magazine
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Recipes

Potatoes With Peas & Pesto

November 21, 2011 by blancheandthirteenth 352 Comments
This combination of creamy potatoes, savory pesto, and sweet fresh peas is dreamy, and almost as dreamy as the taste, is the simplicity of the recipe.
Ingredients:
 4 Yukon gold or red potatoes
2-3 tablespoons of pesto + 1 tablespoon olive oil
2/3 cup peas (fresh or frozen)
Instructions:
1)  Bring a pot of water to a boil.  Place the potatoes in the water, cover, and cook at a simmer for
     30-40 minutes (or until tender when pierced with a fork).
2)  Meanwhile, mix the pesto with the olive oil until it comes to a thick dressing-like consistency.
3)  When the potatoes seem nearly done, gently simmer your peas in a separate pot until they plump
      and soft.
4)  Once the potatoes are cooked through, quickly cut them into cubes (at whatever size you most
     prefer).  Use a dry cloth, or additional utensil, to avoid burning your hands.
5)  Place the cubed potatoes in a bowl with the drained peas, and mix with the pesto dressing until
     thoroughly covered.
*Recipe c/o: I unfortunately cannot remember the title of the cookbook where I got this recipe from.  It was a camping cook book, and it looked fantastic. 🙂
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Hi, I’m Caitlin!

Welcome to Blanche & Thirteenth - a site that's one part craft, one part food, and one part lifestyle. I'm a mother, a creative, and a cuddle advocate; who has a deep appreciation for colorful food (mostly naturally occurring, but I like to strike a good balance ;-) and taking adventures. Join me as I find ways to get my hands a little dirty, fill up our bellies, and seek out celebration in daily life. Want to know more...

Life Snippets

Instagram post 2186869018005354493_1011019410 We’re heading into the holiday with a one-month old, and an incredible feeling of gratitude.  Our little Nikhil August arrived on October 27th as a full 8 lb 9 oz bundle of love.  He’s filled our family with complete joy, and expanded our hearts more than we could have ever imagined.
Instagram post 2144724064462690190_1011019410 My little pumpkin...holding the pumpkin that we brought home yesterday, and sitting on the pumpkin that we’ll be bringing home in about a month.  We’re feeling so excited and anxious to meet our second little love. 😊
Instagram post 2143265766173365674_1011019410 PUMPKINS 🙌🏼! Hearing these roll around in the trunk while driving home had me flinching and grimacing like I do when Kian takes a fall 😆. Because we all know #itsaboutthestem and I’m a #crazypumpkinlady
Instagram post 2129296500042547582_1011019410 Friends, beach time, relaxing fireside, the cutest little seaside town, and our last hurrah of summer!  #aweekendforthebooks

Pinning Away…

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  • This is seriously the best vegan pumpkin pie that you will ever eat - maybe just the best ever pumpkin pie that you will eat! Rich, creamy, full of flavor and made without cornstarch for the most authentic pumpkin pie flavor and texture. Check out what I use as an egg replacer! #vegan #veganpumpkinpie #thehiddenveggies
  • Vegan Gluten Free Pumpkin Pie with Sugared Cranberries
  • The best vegan pumpkin pie recipe ever! The flavorful pumpkin filling requires only 9 ingredients, and is made in a blender! #vegan #plantbased #dairyfree
  • This no-bake Healthy Vegan Chocolate Pie recipe is lusciously creamy and intensely chocolatey! It's like French Silk Pie only better for you! It's gluten-free, dairy-free, and vegan with a refined sugar free option! The perfect dessert for Thanksgiving! #vegan #glutenfree #grainfree #chocolate #pie #vitamix #nobake #healthy #recipe #dessert via @joyfoodsunshine

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Instagram post 2186869018005354493_1011019410 We’re heading into the holiday with a one-month old, and an incredible feeling of gratitude.  Our little Nikhil August arrived on October 27th as a full 8 lb 9 oz bundle of love.  He’s filled our family with complete joy, and expanded our hearts more than we could have ever imagined.
Instagram post 2144724064462690190_1011019410 My little pumpkin...holding the pumpkin that we brought home yesterday, and sitting on the pumpkin that we’ll be bringing home in about a month.  We’re feeling so excited and anxious to meet our second little love. 😊
Instagram post 2143265766173365674_1011019410 PUMPKINS 🙌🏼! Hearing these roll around in the trunk while driving home had me flinching and grimacing like I do when Kian takes a fall 😆. Because we all know #itsaboutthestem and I’m a #crazypumpkinlady
Instagram post 2129296500042547582_1011019410 Friends, beach time, relaxing fireside, the cutest little seaside town, and our last hurrah of summer!  #aweekendforthebooks
Instagram post 2125273368130600106_1011019410 Leaves on the ground, and popsicles in our hands 🙌🏼. I love this time of the year when summer and fall mash-up, and we get the best of both seasons.  We’re making sure to savor these easy-going popsicle fueled sunny afternoons while we still have them, because they’ll certainly be missed.
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 #summerwinddown #savoringthemoment  #fallready #lifewithlittles
Instagram post 2113690662888291561_1011019410 Just so damn lucky to call @dianas433 both sister and bestie...and to have had this special weekend together before we both bring new babes into this world.  It’s really something wonderful to be sharing in this pregnancy journey together (and to have gotten to eat with abandon so blissfully together over the last two days)!
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