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My lovelies!!

It’s time!! I could not be more excited to share with you this week’s video- and recipe. It’s been months of brainstorming, pairing down and getting to what I feel is the best next chapter for Luv Cooks, and how I can bless YOU. You guys are the reason I write, I post, I create- and here’s the DEBUT video of what I am soo excited for us to walk into in this new summer season!

I’ve decided to move my content on YouTube to EASY and family-friendly recipes. Recipes that are healthy, quick, don’t require a ton of ingredients and will more than likely make everyone you are feeding very happy.

Also- this is my favorite brand of reishi powder and raw cacao powder if you are interested!

Let me know what you think- I can’t wait to hear your input!

Paris is on my mind a lot today.

I know it is for a lot of people. I can’t imagine the pain and heartache those precious Parisians, Americans, really everyone in the city- are going through. And my spirit is heavy. I mourn for the loss of life. I am angered, to put it mildly, at the way fear has attempted to embed itself in our culture. And it hits close to home, not only because a friend of our family’s was in Paris during the attacks, but also because I have had a passionate love for the city since I was 16 years old. You see, Paris is where my love of food and beauty ignited.

Paris is a gloriously cultured, epicurean city. It’s hustle, it’s sounds, it’s smells- revolve around a lifestyle of perfect taste and high expectations. It is a city of textured pastry, divine fillings, buttery croissant and dark chocolate pot de creme. It is light meringue and mise en place. It embodies transcendent beauty and architecture and style- beauty at a height that steals your breath away.

I’ve been to Paris twice, once as a sophomore in high school, and another as a sophomore in college. In fact, the second time I went, I was so swept up by the Eiffel Tower, alight and glittering in the cool of the evening, that I vowed to take my husband there. The romance of the city wooed my heart and at the same time opened me up to possibility. I knew from that moment on that I was made to be a lover and defender of the arts, of beauty, and of a crusty French baguette with salty ham and creamed fresh butter.

The Parisian ham sandwich turned how I thought about convenience and eating on its axis. It was the best sandwich, and one of the best foods, I had ever tasted; classic in it’s simplicity and sublimely rich and salty. It was awakening and made me feel like a true Parisian; I yearned for more.

This yearning- this longing to experience food, and really taste it, how do you put that moment into words? I wasn’t eating this bread and butter and ham like I was used to- in a hurried American way, with a sinking suspicion about calories or how knocking back four of them would make my jeans fit. It transcended that. It was about the way the Lord uses food to nourish and comfort and sustain us. And I will always, always be grateful to Paris for that. For making me feel like it was ok to be who I was and fully enjoy it.

Which brings me to this week’s cookies. To be honest, I aimed to post them a few weeks ago, right when pumpkins were hitting their peak. But I’m so glad I waited; the timing is right now. They are epitome of fall comfort. Hearty but healthy, with a nice chew from the oats; warm, with pumpkin and cinnamon for flavor. And slightly sweet with the hit of cacao nibs or semi sweet chocolate chips. They are perfect for breakfast with a warm cafe au lait (a favorite of mine in Paris, made with dark French roast coffee) or an afternoon tea. Or even dessert after an indulgent main course.

At the end of the day, like I told a friend of mine recently- sometimes all I know to do when people are hurting, or are in need, is to bring them something to eat. I rack my brain to find a solution-the perfect healing answer-but this is always where I land. Food is where my passion is and this is where I can contribute. This is where we all can contribute.

So, I send this recipe with love to the city where beauty and food are held in high esteem. To where my creative heart began to beat deeply. To Paris with luv, always.

Pumpkin Oatmeal Cookies with Cacao Nibs (Recipe adapted from Food.com and Scone head’s substitutions)

These cookies smell lovely, bake up nice and fluffy, have less butter than those of their same type and are also delicious topped with peanut butter. This recipe yields about 28 cookies.

What You Will Need

• 1/4 cup butter, softened at room temperature
• 1/2 cup canned pumpkin
• 3/4 cup brown sugar
• 1/4 cup white sugar
• 1 teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1 3⁄4 cups all-purpose flour
• 1⁄4 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups old fashioned oats
• 3⁄4 cup cacao nibs or semi sweet chocolate chips
• 3⁄4 cup golden raisins

What You Will Do:

1. Preheat the oven to 375 degrees.
2. Beat softened butter in the bowl of a stand mixer until light and fluffy (about a minute or two).
3. Add pumpkin puree and beat for one minute more. Use a spatula to wipe the bowl to make sure both butter and pumpkin are beating together. It’s ok for there to still be lumps of butter in the pumpkin (totally normal!)
4. Add both sugars, baking powder, baking soda, and salt. Mix lightly to combine.
5. Add cinnamon; then eggs, one at a time. Wipe the bowl with a spatula to make sure again that no ingredients are building up at the bottom of the bowl. Finally, add vanilla extract until mixed in.
6. Add one cup of the flour. Beat to combine.
7. Beat in the remaining 3/4 cup flour until combined. Wipe the sides of the bowl to stir all of the flour in.
8. Add pre-soaked oats, cacao nibs or chocolate chips, and golden raisins and gently mix together until a dough-like consistency forms.
9. Drop by rounded tablespoon on a parchment-lined baking sheet.
10. Bake at 375 degrees for 14-15 minutes or until edges of the cookies are golden brown. Cool on wire rack.

It was one of those days. Those hot, hot, hot summer days that start off at a blistering 90 degrees by 9 a.m. The days when your hair starts to wilt before you walk out the door, and keeping your mascara from smudging down your face is about as realistic as keeping your elbows from sweating.

And there I was, at a local farmer’s market, in a booth solely decorated with the white tray I brought, trying to convince people to eat baked empanadas. I realized that shortly after beginning my hope-filled empanada-folding demo, all the passersbys to my booth wanted was ice and a bucket of water poured on their head. They wanted to grab a few sun-ripened tomatoes, warmed already in wicker baskets, and bounce. They definitely were not hanging around for a lukewarm pastry.

Yet I was there, and I was sweating, and I wanted to follow them back to their cars and blast the A/C. It was then that it hit me. Empanadas are delicious. Vegetables are delicious- and as much as this will please my mom to say, I think I am growing to like them even more as an adult. But warm empanadas on a hot summer morning are not high priority to shoppers already drenched in sweat. Also, hello, I needed a Luv Cooks sign. Or a name tag. Or something that would assure people I could indeed be trusted with pastries.

Which leads me to Periscope. Have you guys heard of this app? It’s pretty amazing- and I think is going to make my job as a blogger much easier. In fact, I think it’s going to be a great way for all of us to connect about food, life, and other fun things. I actually tried it out today, which led to a video of me below geeking out over my new fall planner. Get it done, not perfect, people- as my friend Rachel Coffey says:

Also, if you feel so inclined, I would LOVE for you to search for me on Periscope- luvcooks- and tune in to share with me what you want to see more of on the blog.

Ok, now that we have successfully navigated a social media trend, and as it is FINALLY feeling cooler (and you may be attending outdoor activities where you need an easy, portable snack or treat for a crowd)- make these. Using the premade empanada dough makes your life even easier. Plus, you can do endless varieties with this recipe- add cheese, and it becomes melty and the flavors rich. Or add shredded chicken for a meatier treat. Use your imagination and the possibilities are endless! I even found this to get your creativity flowing: A list of 24 variations on an empanada.

Just scroll on down for my veggie version. Kick back, relax, make a glass of iced something, and chow down on a fresh empanada. Maybe even Persicope about it all. Because summer is almost over and a fiesta is in order!

Veggie Empanadas

Make sure you remove your empanada dough from the fridge, or the freezer if  it’s frozen, before you begin your filling. This recipe is easy, and I promise your creative use of leftover veggies, and chopping skills, will pay off!

• 1-2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1/2 jalapeno pepper (remove seeds for less spice), finely diced
• 1/2 teaspoon red chili flakes
• 1/2 teaspoon Mexican oregano (if you don’t have Mexican you can use regular)
• 1/2 teaspoon paprika
• 1 teaspoon cumin
• 2 generous tablespoons sofrito
• 2 generous tablespoons pitted olives, cut in halves
• 1 bay leaf
• 1 cup veggie or chicken stock
• 1 cup frozen butternut squash**
• 1 cup frozen peas**
• 10 empanada discs (I used Goya Emapanda Dough)

What You Will Do:

1. Heat olive oil in large saute pan to medium heat.
2. Sauté onion, garlic, bell peppers, and 1/2 jalapeno until onions soften on medium heat.
3. Add red chili flakes, Mexican oregano, paprika, cumin, sofrito, pitted olives (cut in halves), bay leaf, veggie or chicken stock, squash, and peas.
4. Bring mixture to a simmer, stirring occasionally, and cook until the peas and squash are softened and the majority of the liquid is absorbed, about 5 minutes. Take pan off the heat, and carefully remove the bay leaf.
5. Move your empanada discs close to you on a cutting board or clean surface.
6.  Spoon 2 tablespoons filling into half of the empanada disc. Fold the other half of the disc over on itself, forming a half-moon. Seal the edges by pressing down around the rim of the empanada with your fingers.* You can either use this empanada technique to make the edges twisty or just use a fork to lightly press down on the edges for a ribbed look.
7. Move the empanadas to a large baking sheet lined in parchment paper.
8. Bake at 400 degrees for 10 minutes; flip, bake 10 more minutes, or until golden brown on the edges.

Comemos amigos! Enjoy!

*You can dip your fingers in water before you close the empanadas if this helps you get a better seal. Mine were fine without it.

**For the recipe in the photo, as you can see, I substituted frozen corn and a broccoli medley mix for the squash and peas. You can totally be creative and use whatever frozen veggies you have in your freezer!

I am not a summer-lovin’ kind of girl.

The idea of a beautifully windblown, laid back lady with beachy waves, a flawless tan, and perfectly cut-off shorts does not describe me on my best of days. Most often I feel like a sweat-soaked*, frizzy-haired cat dramatically lounging on the sofa, looking wistfully out of my window for a sign- ANY sign- that summer in the South has ended.  And the breeze coming from my 36-inch, poorly overworked fan does not count.

I understand that summer’s bountiful produce is a gift. Any one who has tasted a ripe tomato or slice of cold, juice-soaked watermelon in July knows this. But y’all- I think I have eaten enough tomatoes, salads, melon, more salad, and more melon to hold me over for at least another two years.

And to those who claim that fall doesn’t officially start until September 23, please forgive me for ignoring you.  I must cling to the fact that surely fall will be here tomorrow, or I might have a come apart. Wait-was that a leaf I saw falling outside my window?

In an effort to convince myself that the season of all things wonderful- crisp breezes, bonfires, football games, toasted marshmallows, and of course, the pumpkin spice latte– is upon us, here is my first ode-to-fall recipe. It comes in a healthy form because fall is also the time I personally excuse eating 17 Reese’s Halloween pumpkins and microwaved Rotel and Velveeta as meals.

So dive in and get ready for fall. I think I feel a breeze moving already….

Pumpkin Spice Smoothies adapted a bit from Skinny Mom

What You Will Need:

• ½ cup canned pumpkin
• ½ frozen banana
• ½ cup unsweetened almond milk
• ¼ tsp pumpkin pie spice
• 1 tablespoon brown sugar
• Dash of cinnamon
• ¼ tsp vanilla extract
• Crushed ice (if you like your smoothie extra thick)

What You Will Do:

1. Put the above ingredients in a blender and whirl away! Add more ice if you like your smoothies slushier, and more milk if you like it less so. Enjoy!

*Some also refer to this condition as “glowing;” i.e., “we don’t sweat, we glow.”  I wish this applied to me.

I have fallen for tortillas.

About a week ago I took an incredible, life-changing trip to Honduras with She Dances– an organization based in my hometown that works to provide holistic rehabilitation to young women that have been victims of sex trafficking.

Having been surrounded by people who loved and took care of me since I was a child, I really can’t wrap my mind around the life experiences these young women have endured. But y’all- the love in the She Dances house! It blew me away to see all that these young women have supernaturally overcome. They danced, they dreamed, they sang, they laughed- their spirit was contagious, and I left the country speechless with gratitude, blessings beyond measure, and an overwhelming desire to return. I miss each one of them already.

But one of the best things about Honduran culture is the generosity that permeates all they do- regardless of how many people show up, there will be enough food for everyone. I watched in amazement as two pineapples fed almost twenty small children at a friend’s countryside home, and as I learned more about the areas we visited, I realized that the majority of micro businesses revolved around food, and namely, tortillas.

Latin American tortillas are an authentic original; set apart from what we find on the grocery shelves in America. They are sweet, light but thick, and almost wafery in their construction.  We ate them for breakfast with scrambled eggs, salsa, and fried ham, and used them to soak up the last juices from pulled pork for dinner. I did not attempt to recreate that experience here. Instead, I took a somewhat American tortilla recipe (wheat flour, vegetable oil) and added the spices and tastes that bring me back to Honduras. And trust me- these could not be easier to make. It’s absolutely worth the pass-by on the grocery shelf, and these would make phenomenal tortilla chips too. Just toss them in olive oil, add some flaky salt and smoky spices, and bake for a bit in a hot oven.

Alright amigos; get out the guacamole and shredded pork, gather around the table, and pass the tortillas! Vamanos!

Easy Spiced Tortillas (This recipe is adapted from the inspiring Cafe Sucrine Farine blog)

What You Will Need:

• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 3/4 teaspoon ground cumin
• 1/4 teaspoon onion powder
• 1/4 teaspoon chili powder
• 1/8 teaspoon smoked paprika
• ⅓ cup vegetable oil
• 1 cup warm water

What You Will Do:

1. Combine flour, salt, baking powder, and spices in the bowl of a stand mixer. With the dough hook attached mix dry ingredients until well combined. I had to scrape the side of my bowl a few times to make sure the spices were incorporated.
2. Add the oil and warm water with the mixer running at a medium speed. Mix for 1 minute, stopping occasionally to scrape the sides of the bowl. After about 1 minute, or when the mixture comes together and begins to form a ball, decrease the mixing speed to low. Continue to mix it for 1 minute or until dough is smooth. It will be begin to look like a big, fun, smooth ball. 
3. Transfer the dough from the mixing bowl to a well-floured work surface. Divide the dough in half, then in half again. Continue until you have 16 fairly equal portions.
   
4. Form each piece into a ball and flatten each one with the palm of your hand as much as you can. If the dough is sticky, use a bit more flour.
5. Cover the flattened balls of dough with a clean kitchen towel and allow them to rest for 15 minutes (before getting your fry-on).
6. After the rest period, heat a large pan over medium-high heat. Mine ended up cooked on about medium because the higher heat made them a bit, uh hmm, dark and smoky:)
7. Using a large rolling pin, roll each dough piece into a rough circle, about 6-7 inches in diameter, keeping your work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will get soggy.
8. When your pan is  hot, place one dough circle into pan and allow to cook about 1 minute or until bottom surface is lightly browned in places and starting to bubble a bit. Mine started to get tiny bubbles on top when they were ready to flip. If you start getting huge bubbles, like what happens when you make homemade pizzas, the tortilla might be cooking too much on one side.
9. If your tortilla is browning too fast, which mine did, just take your pan off of the heat and lower it a bit before you put it back on. If it’s taking longer than a minute to see golden brown spots on underside of tortillas, increase the heat a bit. Flip to the other side and cook for about 30 seconds. You want the tortilla to be soft but have small golden brown spots on the surface.
10. Remove the cooked tortilla from the pan with tongs and stack on a plate until all of your beautiful tortillas are cooked. Allow them to cool completely if not using right away.
11. When cool, tortillas can be placed in a large zippered bag or plastic container. They will keep well at at room temperature for 24 hours or can be frozen indefinitely (If you can last that long; these things are addictively delicious!)

Picture this. A log cabin the size of a mini-mall looms amidst a gigantic parking lot the expanse of two football fields. Roasty gray smoke billows from the restaurant’s chimneys and wafts towards your nose. You look ahead towards a line of blinking taillights and a large, unshaven man stumbling from the back of a faded brown party bus. A security guard approaches your Prius and announces a 2-hour minimum wait for barbecue, while the oncoming rush of fellow meat lovers towards the check-in point is about like that of me stalking Kerry Washington and/or John Besh on a street corner.

This is the passion of the eaters in Austin, Texas.  It is the city- inspiring, challenging, beautiful, original and unexpected. And Austin changed me.

The change was subtle and slow. It was an initial shift that grew over the following days into a reminder of who I am, what I want this blog to be, and who I hope you find that this blog is. What I realized is this: Luv Cooks is for you, it’s for me, and it’s on a journey.

Without boring you with the details of my inner psyche, I’ve felt lately like I am on the edge of a growth spurt- feeling the ache in my bones for height, but not exactly sure what the final product will end up looking like. Austin clarified for me what I want to grow into. Y’all- just ok isn’t good enough anymore- and while there were some good food moments, I realized how important great food is to me. Not just for taste, but for nourishment- physically, spiritually, emotionally. And the growth spurt has made me hungry. Hungry for better recipes, better food, better health.

So I offer to you a new commitment. I want Luv Cooks to be a place of beauty and well-being. Not in an over-the-top, health-crazed, helicopter-parent kind of way. In an oasis, come here for refreshment and rest and renewal kind of way. I want you to be renewed by the beauty of food and all it has to offer to your life.

So in lieu of a recipe this time, I leave you with food and Austin-spiration. I can’t wait to see where our creativity goes next.