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Sweet Potato Avocado Toast

Peel and slice a sweet potato into 1/2 inch thick slices.

Cover in a little bit of oil and air fry for 15-20 minutes at 400F.

Top with mashed avocado, soft boiled egg, everything bagel seasoning, chili flakes, herby olive oil, chili oil, and chives.

#breakfast #sweet potato #krysta abesamis #recipe sharing

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#save the bees #bees #honey #krysta abesamis

[krystaabesamis]

Matcha Tiramisu Chia Pudding

1 cup coconut milk 1/3 cup chia seeds 2 tsp Nekohama matcha 1/2 tbsp maple syrup Greek yogurt

To make: 1. Prepare the chia pudding by combining the milk, chia seeds, matcha and syrup in a large mason jar or bowl, making sure to whisk until smooth and creamy. Place in the refrigerator to set overnight or at least a few hours. 2. In a tall glass place a thick layer of the pudding followed by the Greek yogurt, alternating one after another until you’ve reached the top. Finish with a layer of Greek yogurt and a sprinkle of matcha powder to finish.

#recipe sharing #krysta abesamis #chia seeds #pudding #matcha #cooking at home

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Shroom by Becky Selengut

#cookbooks #recipe sharing #krysta abesamis #my daily kitchen #cooking at home #mushrooms #fungi

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#krysta abesamis

[krystaabesamis]

Arugula Pear, Endive Salad · Spiced Pecans & Goat Cheese (Serves 2)

5 oz. arugula 1 large ripe pear, sliced 2 white endives, sliced 1 tbsp honey 1/2 tbsp Dijon mustard 3 tbsp balsamic vinegar 6 tbsp extra virgin olive oil Kosher salt black pepper 3 oz. crumbled goat cheese 1/2 cup Spiced Pecans (recipe below)

Gently toss arugula, pear and sliced endive and arrange on a medium platter. Prepare the dressing by whisking together honey, Dijon, and balsamic vinegar until combined. Slowly drizzle in the oil to emulsify. Season to taste. Top arugula with goat cheese, spiced pecans and your desired amount of dressing.

Spiced Pecans (Makes 3 cups- plenty for this recipe, and for snacking)

1/2 tsp cinnamon 1/2 tsp kosher salt 1/4 tsp ground ginger 1/4 tsp black pepper 1/8 tsp fresh nutmeg 5 tbsp sugar 1 egg white 3 cups raw pecans

Preheat oven to 350°F. In a small bowl, combine the cinnamon, kosher salt, ginger, black pepper, nutmeg, and sugar. Vigorously whisk the egg white with 1 tablespoon water until slightly stiff, 2-3 minutes. Add the pecans to the egg white, and toss to coat. Sprinkle the spice mix onto the pecans and toss to coat. Pour the pecans onto a parchment paper covered sheet place in the oven for 40 minutes stirring twice during cook time.

#recipe sharing #cooking at home #krysta abesamis

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Simple Breakfast

Egg Over Easy, Sauteed Mushrooms, Cherry tomatoes, Cucumbers

#candid kitchen #krysta abesamis #breakfast

[krystaabesamis]

Potato Galette

Serves 2 as a side Preparation time: 5 minutes

Cooking time: 40 minutes

Ingredients: 2 sebago potatoes, peeled and thinly sliced salt and pepper 500 g clarified butter, melted

Method: Preheat the oven to 160°C

Line a small oven proof fry pan or ovenproof skillet lined with baking paper.

Using a mandolin 3mm thick, slice the potato on the short end. Place the slices into a medium mixing bowl, drizzle the clarified butter so the potatoes are well coated and season with salt, then arrange the slices on the baking paper in overlapping circles. pour a little more clarified butter over the top and cover with baking paper. Bake for about 40 minutes until golden brown and crispy and the potatoes are cooked through.

To serve, remove the galette from the baking tray and season with salt.

#cooking at home #krysta abesamis #filipina

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Ricotta With Crushed Olives, Dry Almond & Lemon 🍋

¼ cup slivered dry roasted almonds ½ cup Sicilian olives, crushed and pips removed 1 tbsp capers ¼ cup parsley, fresh, leaves and stems chopped ⅓ cup extra virgin olive oil ½ lemon, zested and juiced 370g smooth ricotta

Place the slivered almonds in a pan over a medium heat. Toast for 4-5 minutes until slightly golden. Toss them occasionally with a wooden spoon to ensure they don’t burn. Set aside in a bowl. Turn the heat to low then add in the olives, capers and parsley, followed by the olive oil.

Stir in the lemon zest and juice and allow all the flavours to infuse for 10 minutes over the low heat. Meanwhile, spread the ricotta on a plate.

Pour over the olive oil mixture and top with dry almonds.

#food photography #cooking recipes #ricotta #krysta abesamis #cookbook

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Roasted Cauliflower with Fried Caper Gremolata

Coriander-roasted cauliflower florets served over garlicky yogurt with a punchy, herby gremolata and roasted pitachios.

1 large head cauliflower, cut into medium-large florets (8 cups) Extra-virgin olive oil 1 tsp. ground coriander 3/4 tsp. kosher salt 1/2 tsp. black pepper 2 Tbsp. capers in brine 1/4 cup finely chopped fresh parsley 3 Tbsp. finely chopped fresh dill 1/4 cup roasted pistachios, finely chopped 1 tsp. lemon zest plus 2 Tbsp. fresh lemon juice Pinch of chili flakes 1/2 cup plain full-fat Greek yogurt or labne 1 garlic clove, grated on a microplane

Preheat oven to 450ºF. Arrange cauliflower on a large rimmed baking sheet and toss with 3 Tbsp. extra-virgin olive oil (or avocado oil), coriander, salt, and pepper. Bake for 20 to 25 minutes, tossing once midway through, until crisp and caramelized. Meanwhile, dry the capers very well by wrapping them in paper towels and pressing to absorb moisture. (If there is too much moisture, the oil will sputter aggressively.) Heat 2 Tbsp. extra-virgin olive oil in a small saucepan or skillet over medium heat. Once hot, add capers and fry until the capers start to bloom and turn golden, about 3 minutes. Transfer capers and oil to a bowl and let cool for 5 to 10 minutes. (They will crisp up further as they cool.) To the bowl with capers, add parsley, dill, pistachios, lemon zest and juice, chili flakes, and 3 Tbsp. extra-virgin olive oil. Stir, taste, and season with additional salt and pepper, if desired. In a separate bowl, combine yogurt and grated garlic; mix well. Spread garlic yogurt on a serving platter or bowl. Add roasted cauliflower, and spoon caper gremolata overtop.

#recipe sharing #krysta abesamis #denver foodie

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Baked Egg Buns

Kaiser rolls or French buns eggs spinach heavy cream feta crumbled garlic cloves minced cumin za’atar seasoning sea salt + black pepper olive oil butter

#recipe sharing #krysta abesamis #breakfast

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citrus salad with nocellara olives, shallots and tarragon in loads of good olive oil over plant based labneh

#salad #recipe sharing #krysta abesamis

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Sesame Mai Tai 🌴 🍌 🇯🇲

1 OZ. WHITE RUM

1/4 OZ. JAMAICAN RUM

1/2 OZ. GENEVER

1/2 OZ. BANANA LIQUEUR

1 OZ. TAHINI ORGEAT

3/4 OZ. FRESH LIME JUICE

TAHINI ORGEAT

75G DRY ALMONDS (SKIN ON)

312G BOILING HOT WATER

113G WHITE SUGAR

113G TURBINADO BROWN SUGAR

3G SALT

1/4 OZ. COGNAC

1/4 OZ. AMARETTO

4 DROPS ROSE WATER

3 OZ. TAHINI

GARNISH: MINT BOUQUET, BANANA CHIPS & BLACK SESAME SEEDS

Add all of the ingredients to a shaker with ice, shake, and pour the contents in the glass. Top with pebble ice. Garnish.

#cocktail share #drinking at home #krysta abesamis

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Olive Oil & Sea Salt on Vanilla Bean ice cream 🍨

#krysta abesamis #recipe sharing #ice cream

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Smoked Salmon Salad 🥗

Avocado, Smoked Salmon, Beets, Feta Cheese, Lima Beans,

Cooked Asparagus - cut. Add Dill, Salt & Pepper to taste.

#cooking at home #krysta abesamis #salmon salad

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Lychee Blossom 🌸 🍈

60ml White rum

15ml Crème de rose

15ml Hibiscus syrup

10ml Lime juice

3-4 Muddled Lychees

Dehydrated flowers rim

#cocktails #recipe sharing #drinking at home #krysta abesamis