Posts from the “Recipes” Category

ONE PAN Y’ALL. Just ONE pan. And if you line it with foil, you won’t even have to wash that pan.

This recipe is probably the easiest thing you’ll make and it is honestly SO good and so satisfying. You basically throw everything on to one pan, set it, and forget it. I recently added the kale because I had it on hand and it contributed an insane crisp factor. Now I don’t make it without it. This is a great recipe to tailor to your needs/preferences. Really any roasting veggies and any spices will turn out great.

VEGGIE BOWLS CONT’D (in progress)

Lauren Ariza

Posted on September 13, 2016

Been doing A LOT of veggie bowls (or ‘Buddha bowls’) lately, and have been having a ton of fun experimenting with new combos. I’ve already posted the assembly/recipe instructions for my Banh Mi inspired bowls (previous post) but after sharing a new one on insatgram I think a few more veggie bowl ideas are wanted! So I am going to start with this bowl and add to this post as often as I make one and like the combo….AKA this post is not finished but going up anyway.
In general the only structure I stick to is: hot ingredients on the bottom fresh, raw, cold, pickled items on top… (fried runny eggs are an exception to the rule).

Curry Vinaigrette Bowl
You will need:
Spicy stewed green lentils (prepare lentils by following package instructions, once cooked- saute with garlic onion, a touch of brown sugar and a squeeze (or dash) or two of Worchestesire, ketchup, and sriracha)
Cauliflower rice or regular steamed rice (you can buy pre-riced cauliflower at TJ’s these days or grate/food process your half of a head of cauliflower yourself. Warm through in a pan until tender, adding salt and pepper)
Stir fried ginger-soy snow peas (Combine about 1/2 Tbs grated ginger and a clove of minced garlic in a touch of olive oil on med-high heat. Add a couple handfuls of snow peas and a dash of chili flake. After about 2 min toss in a splash of soy sauce. Remove from heat).
Roasted sweet corn (simply roasted or sautéd, add salt and pepper)
Sliced raw bell pepper (I used red)
Slivered toasted almonds
Sliced Avocado
Radish micro greens
A dollop of herby Greek yogurt (combine a couple Tbs greek yogurt, 1 Tbs mayo *optional, chopped fresh chives, basil, oregano [cilantro would work great in place of the oregano too])
All topped with a curry vinaigrette (whisk together or shake 1 Tbs curry powder, a dash of cayenne, 1/3 cup red wine vinegar, a quick squeeze of honey, a few Tbs olive oil, salt and pepper [variation- also add a Tbs dijon mustard to the mix]).
**Add a runny egg or two if you like- right before taking out of the hot pan I splash in a little soy sauce.

BANH MI INSPIRED VEGGIE BOWLS

Lauren Ariza

Posted on July 29, 2016

Anyone else obsessed with the flavors of Banh Mi?? Traditionally in a sandwich form- the Vietnamese name actually refers to the bread with which the sandwich is served, so a “Banh Mi” bowl is actually completely missing the point lolololol BUT you get the idea. It has the pickled veggies, the cilantro, and the delicious spicy mayo that traditionally comes with it.

The best part about these bowls is that you can really put ANYTHING you want in them… including meat (more specifically pork in the Banh Mi case). So look at this as guidelines and sub in anything your heart desires!

MY FAVORITE WAYS TO ‘TOAST’

Lauren Ariza

Posted on July 10, 2016

NEW WAYS to 'TOAST' Roasted Gooseberry, Ricotta, and Fried Rosemary // laurenariza.com // RECIPE SCHMECIPE
First of all I need to apologize. I promised this post FIVE MONTHS AGO and am just finally putting it up. My excuse is exciting though! I’ve been busy cooking, just not food lol … we’ve got a good ole bun in the oven that had me pretty sick for the first trimester and as unbelievably thankful as I was, I couldn’t even THINK about food for quite a while. Anyway, below is the long awaited post. Now that toasts are a thing of the past I give you FOUR of them hahahahaha!

…

Let’s be honest you could put pretty much ANYTHING on crispy, carby toast an I’d eat it, and I know we ALL love the extremely popular avocado toast (which I am leaving out because there are more than enough avocado toast recipes and pictures out there to satisfy your needs AND if I see one more, my head might fall off my body) but I have a few toast combos that I think you should introduce to your rotation. Whether it is for an appetizer OR just the best afternoon snack you ever had, these are seriously so good.

Full recipes follow the preview.

1. Anchovy Butter and Radish

2. Gruyère and Green Tomato

3. Olive, Labneh, and Za’atar

NEW WAYS to 'TOAST' Olive, Labneh, and Za'atar // laurenariza.com // RECIPE SCHMECIPE

4. Roasted Gooseberry, Ricotta, and Fried Rosemary

SLOW COOKER SALMON WITH POTATOES, FENNEL & HERBS

Lauren Ariza

Posted on April 4, 2016

SLOW COOKER SALMON WITH POTATOES, FENNEL, AND HERBS // laurenariza.com // recipe schmecipe
Crock pot/slow cooker recipes have been BY FAR the most requested from my readers and friends so I decided to oblige and come up with a few! This first one is especially fun because it involves salmon which I rarely see in crock pot recipes. The key to cooking fish in the slow cooker is putting it in just 20 min before eating, which is basically the amount of time it will take to get the plates out, drinks poured, and everyone to the table.

Now, before I proceed, I feel the need to explain two things:
1) If I am being completely honest, I prefer the texture of a crispy pan-seared salmon to any other preparation (I will post a simple recipe for that soon too) BUT in terms of ease this recipe definitely has it beat and packs A TON of flavor.
2) This is a ‘meat’ and potatoes type of dish so if you are missing the greens, I suggest a fresh quick arugula salad (toss with lemon juice, olive oil, salt , pepper, and a shaving of good parm) or some quick sautéed green beans or asparagus.
*I also considered throwing in some veggies with the potatoes, so if you feel so inclined as to experiment with this, I suggest a sturdy veggie with the potato mixture OR throwing more tender greens in when you put the salmon in.

GRAPEFRUIT AND THYME PALOMA

Lauren Ariza

Posted on March 4, 2016

The PALOMA! If you haven’t had one yet, the future is looking bright (and refreshing) for you. Even if you don’t make my recipe (which you should because it’s awesome hahah) there is a good chance that your local, hand-crafted cocktail joint has one on the menu as they have recently become very popular. If you follow me on instagram then you probably saw my comparison to the popularity of the Moscow Mule a few years back. You also, probably then read that in particular cases I think popularity is well deserved, which I definitely think is the case here! So here it is, my spin on the classic Paloma aka YOUR NEW FAVORITE SPRING (AND SUMMER) COCKTAIL. Cheers!

BAKED BREAKFAST EGGS AND BEANS

Lauren Ariza

Posted on February 29, 2016

This one might sound a bit strange but I SWEAR it’s so good… AND it’s super easy to make. It also utilizes a lot of pantry items so it’s a great one for when you’ve run out of fresh veggies and such for your morning scramble or omelet. Typically, eggs and beans involves white beans but I use garbanzos for extra texture and I think you’ll really like it.

SWEETLY SPICED | CINNAMON-SUGAR & GARAM MASALA CANDY-COATED CROUTONS

Lauren Ariza

Posted on February 12, 2016

I would like to start by admitting this is definitely not a health-food post. I would like to follow that disclaimer up with a, “but oh man, will it knock your socks off.” Not only is it THE EASIEST dessert of all time but definitely one of THE MOST DELICIOUS. I thought it would be a good one to post before Valentine’s Day because who doesn’t want a little something sweet to end the meal AND if you haven’t thought of anything to make yet, this will definitely be the easiest as well as most impressive.

I came up with this recipe when I was helping a good friend (and fellow cook) cater a charity event in Beverly Hills and our bread pudding plans had fallen through. We worked with what we had on site and dare I say this turned out even better than the bread pudding ever could have??

Tip: I usually serve a few croutons warm over ice cream and then leave out a bowl with more for snacking, dipping, etc.

OC Weekly- FRESH TOAST!

Lauren Ariza

Posted on February 8, 2016

Whelp… they had me at “BLOODY MARY COMPETITION”! So excited to attend OC’s biggest brunch event! If you live anywhere near you should come too! AND if you click here you can save $25 for a 4-pack of tickets to Fresh Toast and enjoy brunch bites, booze & more. Offer ends 2/21.

Other highlights: Bloody Mary competition called The Bloody Battle…attendees get to sample them and vote on their faves. Drink samples, live music and pop-up shops. A portion of the proceeds benefits the Ben Carlson Foundation. They are also raffling off a Saber Grill!

For more info on the amazing restaurants participating and all the other fun stuff going on click here

INTRODUCING: THE EASIEST, MOST ELABORATE BREAKFASTS… USING LAST NIGHT’S LEFTOVERS

Lauren Ariza

Posted on February 5, 2016

I make breakfast for Josh every morning. This information always seems to impress people, especially when they hear or see what the breakfast consists of. What I don’t think they realize is the LITTLE amount of effort I actually put in every morning. The truth is that I usually just reassemble or rearrange last night’s dinner. Now I know we all have busy schedules (especially those with children) BUT I swear breakfast takes me less than 10 minutes most mornings so even if this just becomes a weekend practice I promise it will be totally doable.

This is not necessarily a recipe post, but more of a “get the juices flowing” post. Take a look at the combos below and see what looks good and how you can rearrange last night’s dinner into an insanely impressive breakfast.

Just remember, when in doubt THROW AN EGG ON IT.

The Gourmess

Posts from the “Recipes” Category

ONE PAN WONDER: OVEN ROASTED CHICKEN WITH FALL VEGGIES AND CRISPY KALE

Lauren Ariza

Posted on October 13, 2016

VEGGIE BOWLS CONT’D (in progress)

Lauren Ariza

Posted on September 13, 2016

BANH MI INSPIRED VEGGIE BOWLS

Lauren Ariza

Posted on July 29, 2016

MY FAVORITE WAYS TO ‘TOAST’

Lauren Ariza

Posted on July 10, 2016

1. Anchovy Butter and Radish

2. Gruyère and Green Tomato

3. Olive, Labneh, and Za’atar

4. Roasted Gooseberry, Ricotta, and Fried Rosemary

SLOW COOKER SALMON WITH POTATOES, FENNEL & HERBS

Lauren Ariza

Posted on April 4, 2016

GRAPEFRUIT AND THYME PALOMA

Lauren Ariza

Posted on March 4, 2016

BAKED BREAKFAST EGGS AND BEANS

Lauren Ariza

Posted on February 29, 2016

SWEETLY SPICED | CINNAMON-SUGAR & GARAM MASALA CANDY-COATED CROUTONS

Lauren Ariza

Posted on February 12, 2016

OC Weekly- FRESH TOAST!

Lauren Ariza

Posted on February 8, 2016

INTRODUCING: THE EASIEST, MOST ELABORATE BREAKFASTS… USING LAST NIGHT’S LEFTOVERS

Lauren Ariza

Posted on February 5, 2016