You may notice that these hazelnut cookies bites are quite similar to the last recipe that I posted. You would be correct. They are both cookies and both chocolate + hazelnut flavoured. In fact, the recipe that these are based off of came up while I was searching for biscotti recipes a couple of weeks ago. On top of the random google searching that I was doing, I also went to all of my favourite blogs to see if there was any biscotti recipes to build off of. In my searching, I came across the recipe that these cookies are based off of on 101cookbooks. They didn’t look like biscotti to me but I instantly decided that I wanted to make them as well. In the end, I gifted both the biscotti and these cookie bites (and kept some for myself of course!).
I’ve recently discovered wild rice blends. If you’re not a huge fan of brown rice on it’s own and want to steer away from white rice, you should definitely check it out. The main reason that I love it is that the texture is amazing. Because there are different shapes, sizes and types of rice they all cook slightly differently. So, you end up with a medley of colors and textures. I think that’s a big part of why having a bowl of rice with some vegetables and sauce can feel like a meal now. As is often the case, however, the sauce is arguably the most important part of this bowl. Rice is always an amazing blank canvas. There are so many directions you can go in terms of flavours and cuisines. But, I know my audience and whenever I am trying something new I know that the way to win over my boyfriend’s heart is to give things a Japanese twist. It is definitely up there among his favourite cuisines and he loves the saltiness of miso. So, when I made this rice, filled with seeds and greens I knew a miso maple wild rice bowl would be the way to go.
One of the best parts of selling at the farmer’s market is trading my bagels for some of the other produce and products that are being sold there. A couple of weeks ago, there was a vendor I hadn’t seen before and he offered to trade some of his salsa for a pack of my bagels. I ended up with the tomato salsa but I couldn’t get his mango salsa out of my head. When I was cutting up my mangoes this morning (I always cut them up and keep them in the bowl in my fridge so they are easy to snack on) I decided I would make some fresh mango salsa instead of leaving them as a plain snack.
A few months ago, I bought fresh tuna for the first time. We never really saw it at the grocery store before and when we did, we were intrigued to try it out. Because it was a beautiful piece of fish, I wanted to cook it super simply: crusted in black and white sesame seeds, seared and served over rice with some sesame sauce and vegetables. It was delicious. And, for a meal that feels so special, it was crazy how simple and fast it was to pull together. Everything was ready to go by the time rice was done cooking. A perfect weeknight dinner. So, last week, when I saw some more good quality tuna at the store I figured it was time to make this sesame seared tuna bowl again.