Tag Archives: Cooking

Honey + Lavender Ice Cream (without an ice cream maker)

22 Nov

I can’t tell you how many times in the past few years I have stumbled upon some amazing ice cream recipe while browsing Epicurious and my favorite blogs only to remember that I DON’T HAVE AN ICE CREAM MAKER. That Apple Fritters with Bourbon Molasses Ice Cream recipe that’s been floating around lately? Nope, sorry Chelsea. A nice pink batch of Peppermint-Stick Ice Cream for the holidays? Guess I’ll have to wait until AFTER the holidays are over (that is, after I’ve unwrapped my gifted ice cream maker) to try that.

Well, no longer. Because I have discovered a recipe (via Kevin and Amanda’s blog – no I do not know them) for ice cream without an ice cream maker!! Its not exactly the same, but it certainly tastes close enough!! Although the recipes that they suggest look delicious (um, Krispy Kreme Ice Cream, anyone?), I decided to make Honey and Lavender ice cream after seeing some fresh lavender at the market. This made quite a large batch – we even still have some left in the freezer that gets stuck with a large spoon every couple of nights.

Honey + Lavender Ice Cream (without an ice cream maker)

Adapted from Kevin and Amanda


2 cups heavy whipping cream

1 can sweetened condensed milk

2 tablespoons butter

2 handfuls fresh lavender

2 tablespoons honey

Whip the cream until stiff.  Melt butter in small saucepan and add lavender. Cover and simmer on low heat about 25 minutes. Place a bowl under a mesh strainer to collect butter but separate lavender. Discard leaves. Stir lavender butter and honey into condensed milk. Fold in the whipped cream. Freeze 6 hours or overnight and enjoy!


Coconut-Lime Chicken Fajitas with Cilantro Yogurt

1 Nov

If there’s one thing I’ve learned about casual cooking in the past 5 years, it’s that sometimes improvising can lead to something better. Whether it’s using olive oil in a cake when you’re out of butter or replacing oats with crushed pecans (see my last post), altering a recipe out of necessity or curiosity often leads to something good. In this case, it was curiosity that drove me to switch up some of these ingredients in a pretty standard chicken fajita recipe. Instead of vegetable or canola oil I used coconut oil. Instead of just cumin powder I used whole cracked cumin seeds, and instead of sour cream I used a thick Greek yogurt.

Coconut Lime Chicken Fajitas with Cilantro Yogurt


3 chicken breasts

2 tablespoons coconut oil

2 tablespoons dried unsweetened coconut

3 limes

2 tablespoons Cumin seeds, cracked

2 teaspoons mild Chili powder

salt and freshly ground pepper, to taste

4-5 Yellow and Orange bell peppers, julienned

2 large onions, sliced

flour tortillas

1 1/2 cups sour cream or yogurt

handful of cilantro, chopped

1 block extra sharp cheddar, grated

Mix together Coconut oil, coconut, juice of 2 limes, cumin seeds, and chili powder in a large bowl. Slice chicken into 1-inch strips and mix into bowl with other ingredients. Add some salt and freshly ground black pepper pepper. Let marinate in the fridge for about 30 minutes. Meanwhile, preheat the oven to 300°. Wrap the tortillas in foil and put them in the oven to heat. Julienne the bell peppers and slice the onions. Cook them in a pan with a bit of olive or vegetable oil, salt, and pepper. In the same pan as you cooked the peppers, cook the chicken, tossing frequently until cooked through. Chop the cilantro and mix into yogurt, then squeeze in juice of remaining lime. Grate cheese into bowl or on small plate. Serve chicken, cheese, peppers, and onions with warm tortillas and pass around the cilantro yogurt to top.