All posts tagged: home cook

Comfort Cooking at Home ~ Delicious, Easy, Healthy Recipes

During this Universal Pause while we are all tucked away in our homes in one gigantic act of loving kindness and solidarity for our fellow man, we want to extend our love to you in the best way we know how~ through heart-and-soul-warming food. We wish to brighten your hearth and home with some of our favorite comfort food recipes, all gathered together here in one place for your home cooking pleasure. These are our “greatest hits” recipes that we constantly get requests for over the years. They also happen to be very simple, easy-to-make recipes with just a few ingredients that pack a huge flavorful punch. We hope our healthy comfort food recipes help to bring some joy to your table. Stay safe, healthy and vibrant! We are sending you all of our love! xoxo, Christina & Sarah || Sirens & Scoundrels Comfort Mains & Sides *CLICK ON THE DISH NAME TO BE TAKEN TO THE RECIPE* Spaghetti Squash Pasta  ~  Vegan + Gluten-Free (w/ Vegetarian Option)   Lentil & Sweet Potato Salad  ~  …

Pizza & Poetry

Words by Christina Huntington // Photography by Sarah Prikryl // Video by  Sarah Prikryl & Christina Huntington “Tell me, what is it you plan to do with your one wild and precious life?” –Mary Oliver, The Summer Day As these gorgeous Spring days turn into warm Summer nights, it’s time to gather your loved ones around a long outdoor table to celebrate all the magic and wonder of being alive with the one thing everybody loves: pizza. Gluten-free, gluten-full, dairy-free, piled up with cheese–whichever way suits your fancy, build-your-own pizzas are always a wonderful way to create delicious art that you can eat. For our recent Sirens & Scoundrels “Pizza & Poetry” gathering, we brought together all the things we love most: friends, food, music, dancing and poetry. We set a long table with our favorite summer linens, flickering candles, fresh boughs of greens and mini stacks of vintage books. The invite called for guests to bring their favorite poems and a hearty appetite. On the gorgeous terrace of Domain WeHo, Scoundrel drink master Richard Swan of The Grand Bevy was on hand …

Greek Easter ~ Magiritsa Soup

Words by Christina Huntington  // Original Family Recipe by “Mama Gina” Gina Trikonis // Photography by Sarah Prikryl  In my house, we grew up celebrating Greek Easter. My mom was a Greek New Yorker who believed in keeping our family traditions alive, even as she found herself raising two native Angeleno children in the suburbs of the San Fernando Valley. We went to Greek school, Greek church, learned traditional Greek songs and Greek dances but, most importantly, we inherited the Greek way of life…a deep passion and love for food, family, friends, nature and Life itself. For Greeks, every day on Earth is a gift to be unwrapped and enjoyed, a reason to celebrate! And there is truly no bigger Greek celebration than the Anastasi! Known to Americans as “Greek Easter” or “Eastern Orthodox Easter”, many Greeks, Armenians and Russians celebrate the Easter holiday in accordance with a different calendar—which is why it often falls on a completely different weekend than when the Easter Bunny comes to visit, much to the confusion of many of my childhood …

Fermentation Rocks! ~ Sauerkraut

Words & Recipe by Liz Beebe  // Photography by Becca Murray // Featured Photo by Jennifer Simonson With Spring officially upon us, it’s time for a little Spring Cleaning—from the inside out! We’ve enlisted our fave LA lady songstress and healthy eating expert, Liz Beebe, to contribute a series of do-it-yourself fermentation recipes to help heal your gut, support your system and keep you in prime health so you can get out there and enjoy your fullest life! HAPPY SPRING EATING!! xoxo, Sirens & Scoundrels I am a huge proponent of food as medicine. I fully believe that if you feed your body whole, organic (when possible), nutrient-dense foods, you will look and feel your best. A great documentary called “Food As Medicine” just came out illustrating this lifestyle. It features some of the leading experts on diet as the number one intervention you can address to turn your health around. (It’s available for free to stream if you have Amazon Prime.) One of the ways I ensure that I’m getting all the vitamins I can is by …

Stuffed Baked Zucchini (Gluten-Free)

Words, Photography & Video by Sarah Prikryl  We recently had the opportunity to tend an organic farm in Santa Cruz, CA which was, let’s be honest…my foodie dream come true. Every day we would stroll down to the garden and pick fresh zucchini, squash and tomatoes fresh off the vine. My favorite kitchen experiment  during my dream stay in the mountains was my Stuffed Baked Zucchini recipe. I’m so happy I get to share this delicious gluten-free meal with you! Especially now with these wintry, cold and rainy California days, who couldn’t use a warm plate of healthy comfort food? Enjoy! STUFFED BAKED ZUCCHINI Serves 10-12 Prep & Cook  Time: 40 minutes Bake Time: 35-40 minutes Total: 1 hr. 10-20 minutes INGREDIENTS 1 lb. Organic Ground Meat (bison or beef; vegans can use 1 carton of diced mushrooms or pea protein meat substitute instead) 6 large Organic Zucchini 2 Organic Lemons 4 sprigs of Rosemary 4 medium Organic Tomatoes 3 cups cooked Rice (which is 1 cup of uncooked Rice) 1 Yellow Onion 5 cloves of Garlic Olive Oil Salt & …

Baked Pumpkin Fondue

Starting with Halloween and ending on New Year’s Day, the Holidays are a whirlwind of feasts and gatherings. I recently attended a Halloween Potluck Pumpkin Carving hosted by the best hostess and foodie, the lovely Hayley McCarthy (who was previously featured over the summer in my camp cooking article with her delicious gluten-free Banana Fritters recipe: HERE). For this festive gathering of costumed guests ready to show off their pumpkin carving skills, Hayley baked the most perfect, comforting and gorgeous Holiday dish I had ever seen! As she stepped out of the kitchen dressed in true Halloween fashion as Rosie the Riveter, her Baked Pumpkin Fondue was greeted with oohs and aahs and tasted even better than it looked–if that is even possible. Hayley made this special dish gluten-free to make sure I could partake. As soon as I tasted it, I could not wait to share this recipe with you! It’s absolutely the perfect Holiday dish and a wonderful way to use those leftover pumpkins you have been using for your fall decor. I’m so happy to feature this recipe share from …

Organic Beet Greens (Vegan & Gluten-Free)

When most people buy a big bushy bunch of organic beets down at the local farmer’s market or harvest them from their home garden, they immediately begin dreaming up all kinds of delicious things to do with those plump red juicy bulbs. Stewed beets! Roasted beets with root vegetables! Beet salad! Fresh-pressed beet juice! They excitedly prep their beets, chopping off the greens on top and throwing them…right into the trash or compost. (Cue record scratch.) Hold it right there, Quick Draw. Those leafy greens on top are not only incredibly delicious, but are also one of the most nutrient-rich parts of the beet plant. With a look and taste very similar to swiss chard, those leafy beet greens are a yummy, nutritious side dish that will instantly bring a gourmet farm-to-table touch to any meal. The best part? Sautéed beet greens are unbelievably simple and take only 10 minutes to make, start to finish. Beet Greens Prep Time: 5 mins Cook Time: 5 mins Total: 10 mins Serves: 4 people   INGREDIENTS~ tops of …

Chia Pudding

The first time I saw chia pudding was a few years ago in San Francisco. My friend had ordered it at a brunch and when it arrived, it was as if a work of art had been presented in the middle of our farm table. The black and white chia pudding with apricot compote and rough chopped almonds looked like a mosaic masterpiece. Once I found out how simple it was to make, it’s been a staple in my refrigerator as a quick breakfast, an easy snack or a decadent dessert ever since. Not only is chia pudding gluten-free and can be made vegan & sugar-free, it is packed full of anti-oxidants, fiber, protein and has more Omega-3s than eating salmon. Because this super food is just hitting the mainstream, so far it is a non-GMO, usually organic, whole grain that has calcium, manganese, magnesium, phosphorus, zinc, potassium, and vitamin B1, B2 & B3! I love the versatility of chia. It soaks up the flavor of whatever you add to it. My recipe for chia …

Flourless Chocolate Lava Cake (Gluten Free)

Valentine’s Day is right around the corner and I am being inspired by those romantic French.  My most memorable food memory is of this euphoric Poached Pear with Chocolate Sauce dessert that I devoured in Antibes, France that literally changed my life.  There’s something about chocolate that is so decadent and no one does it better than the French. From Chocolate Soufflés to Molten Lava Cakes, French cuisine & pastry is synonymous with romantic desserts that will ignite your desire.  Being gluten-free, I have always wanted to experiment with creating a dessert that has the creaminess of a Chocolate Lava Cake but without the use of flour. Thus the Flourless Chocolate Lava Cake was born. We at Sirens and Scoundrels are always initiating fun gathering ideas and food shares. What could be more fun while celebrating this Month of LOVE than gathering your loved ones or Valentine’s date & having a decadent Chocolate Party? It’s a taste experience that will have your loved ones over the moon. Because you’ll be baking individual Chocolate Lava Cakes, you and your guests have the freedom to flavor …

Spaghetti Squash “Pasta” (vegan & gluten free)

I like to celebrate February as the Month of Love: love for a partner, love for your family & friends, and most importantly, love for yourself. So for each week in February, I am going to share one of my recipes featuring a culture that shares my food philosophy: FOOD IS LOVE. Sharing Italian food is synonymous with romance–there’s something about Italian that makes you feel decadent and cared for. One delicious bite can make you feel like you’ve received a warm, passionate hug. Being present together over a shared meal “made with love” is what I want to entice you to do this month. My spaghetti squash “pasta” will impress anyone lucky enough to be your heart’s desire. This Italian feast-in-a-pot is the perfect centerpiece for your next gathering, be it a romantic date with a bottle of wine or a celebration with friends. Not only is it gluten-free and vegan, but it’s simple to make and extremely satisfying. Spaghetti Squash gets its name from its noodle-like texture when cooked. It is the perfect hearty base for a …

Cauliflower Crust Pizza

Pizza, pizza, pizza! We at Sirens & Scoundrels are always ones to initiate a gathering and a “Build Your Own Pizza Party” is an instant crowd pleaser. It’s a fun way to feast while accommodating any dietary restrictions. With all the different crust and cheese alternatives available now and an assortment of toppings, everyone can have it their own way! I have been experimenting with Cauliflower Pizza Crust because it’s a wonderful gluten-free alternative. The first time I tried to make this vegetable-based crust, I learned a lot.  I found that the drier my ingredients, the crisper the crust.  All of it was delicious, especially the crisp edges, but the center of the pizza had more of a polenta consistency than a crust. We ended up eating the pizza with a fork, which goes against that satiating feeling of picking up a slice with your hands and devouring it. As your resident foodie, I went back to the drawing board. I’m a fan of New York-style thin crust, so here’ s a few tips: TIP 1: The smaller you make your crust, the …

Ricing Cauliflower

  Being allergic to gluten, I plan to experiment with gluten-free recipes for our Sirens & Scoundrels. Riced cauliflower is a great alternative to flour for pizza crusts and a healthy alternative to traditional starches like rice or potatoes. I don’t own a microwave. I choose to cook “old school”. So here’s some tips I’ve learned along the way for ricing cauliflower. Dice the cauliflower tops off the head. You will be using the tops only, not the stalks. In a food processor, puree the cauliflower heads. Pour a small amount of water in the bottom of a pot, just enough to not touch the bottom of the colander that you will place inside. Bring to a boil, then add the pureed cauliflower into the colander in the pot. Cover and cook 5 minutes and remove from steam and heat. Let the cauliflower drain and cool to room temperature. Place 2 Tbsp of cooled cauliflower onto a cheese cloth (I used a linen napkin) to ring out any excess moisture. Quick Tips: Let the cauliflower cool to room temp so as …