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HOMEMADE PASTA SAUCE

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Babe-trons! Lauren here and I am particularly excited for what we have in store for you today! We recently had a new neighbor move in to the condo and it got me thinking – should we bring them something?! My answer is (and will always be) YES! Because moving is rough and everyone loves a good neighbor, plus giving feels good, so why not?!

Here is the tricky part, you want to make a nice gesture, but you don’t know what they like. Luckily, we’ve come up with the fool proof gift for gifting any new neighbor! What does everyone love? Fixings for a homemade meal! Specifically, fixings for a delicious spaghetti dish with homemade pasta sauce!

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INGREDIENTS:

3 lbs. tomatoes, cut into quarters
1/4 cup chopped onion
1-2 cloves fresh garlic, minced
1 tsp good olive oil
1 tbsp fresh basil, minced
1 tsp lemon juice

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INSTRUCTIONS:

-In a large sized sauce pot, saute onion and garlic in olive oil until translucent. Add tomatoes and bring to a boil
-Reduce heat and simmer for 20 minutes, stirring occasionally.
-Using a hand blender, puree the tomato mixture.
-Strain the tomato mixture to remove seeds and peel.
-Combine tomato puree and basil in the pot and bring to a boil. Reduce heat and simmer until volume is reduced to half. Stir regularly to prevent sticking.
-Add lemon juice
Let cool and pour into a large mason jar. Screw on the lid tight & voila! The most delicious homemade pasta sauce you could ever imagine.

sauce_2Want to see the rest of the gorgeous welcome to the neighborhood basket we put together? Well, you have to pop over to the Kendall-Jackson blog to see the full DIY! No, but for real, it’s really cute and I might be giving them out as Christmas gifts I liked this one so much.

Take a peek and let us know what you think! Made your own? Make sure you share! Tag @laurenkelp and @kjwines to share your gift baskets with us. Who knows, we might move into the house next to you so we can receive one 😉

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This post is sponsored by Kendall-Jackson but all thoughts, opinions, and food obsessions are our own.

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ROASTED SHALLOT & POMEGRANATE FLATBREAD

ROASTED SCALLION FLATBREAD - LAUREN KELP

Happy Monday, babe-trons! Fall is officially here (that’s including you Texas and Arizona) and we couldn’t be happier. Bring on the plethora of hearty comfort food! If you are looking to step up your flatbread game, may we suggest this delicious roasted shallot & pomegranate option. It’s divine and perfectly hearty, but not in a “I can’t button my pants” way. See what we mean below! – xoxo, LK


Hello beautiful people! Constance here. I hope you all had the most wonderful time celebrating this weekend! And you guys–it’s November! It’s finally here. I’m ecstatic.

We’ve been on the search for the perfect fall inspired flatbread recipes, and I have to tell you–this one has my heart. I must confess, I really haven’t spent much time cooking with shallots, and do I regret it? Wholeheartedly. We’ve been using them in almost everything this past month, and I am obsessed. The combination of the roasted shallots, rosemary & pomegranate is oddly nostalgic and makes me so excited for cold weather, warm fires, and some true quality time spent around the table with those I adore.

We always love hearing about your favorite combos! Share your favorite flatbread recipes with us this week by tagging #LKmakes!

ROASTED SCALLION FLATBREAD - LAUREN KELPROASTED SCALLION FLATBREAD - LAUREN KELP

INGREDIENTS FOR DOUGH:

-2 c. whole wheat flour

-1 pkg. or 1 tbsp. active dry yeast

-3/4 tsp. salt

-1 c. warm water

-1 tbsp. olive oil

-1 tsp. honey

 

 

INGREDIENTS FOR FLATBREAD:

-pesto

-1/2 cup crumbled goat cheese

-1/3 cup pomegranate seeds

-1 medium sized shallot, sliced into small fans and roasted with fresh rosemary until slightly crisp

-fresh cracked pepper

ROASTED SCALLION FLATBREAD - LAUREN KELP

INSTRUCTIONS:

-Pour flour into a large mixing bowl.

-Add yeast and salt. Mix well.

-Add water, oil and honey; mix well.

-Cover with a moist cloth and place in a warm spot for 10 minutes to rise.

-Place dough on a lightly floured surface and slowly spread and press the dough into your desired thickness and shape.

-Lightly coat the dough with a thin layer of pesto.

-Top the flatbread with the crumbled goat cheese, pomegranate seeds, shallots & rosemary.

-Bake at 425 degrees for 15 to 20 minutes or until crust is golden brown.

-Remove flatbread from oven, top with fresh cracked pepper and enjoy.

ROASTED SCALLION FLATBREAD - LAUREN KELP


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ROASTED SHALLOT & POMEGRANATE FLATBREAD

ROASTED SCALLION FLATBREAD - LAUREN KELP

Happy Monday, babe-trons! Fall is officially here (that’s including you Texas and Arizona) and we couldn’t be happier. Bring on the plethora of hearty comfort food! If you are looking to step up your flatbread game, may we suggest this delicious roasted shallot & pomegranate option. It’s divine and perfectly hearty, but not in a “I can’t button my pants” way. See what we mean below! – xoxo, LK


Hello beautiful people! Constance here. I hope you all had the most wonderful time celebrating this weekend! And you guys–it’s November! It’s finally here. I’m ecstatic.

We’ve been on the search for the perfect fall inspired flatbread recipes, and I have to tell you–this one has my heart. I must confess, I really haven’t spent much time cooking with shallots, and do I regret it? Wholeheartedly. We’ve been using them in almost everything this past month, and I am obsessed. The combination of the roasted shallots, rosemary & pomegranate is oddly nostalgic and makes me so excited for cold weather, warm fires, and some true quality time spent around the table with those I adore.

We always love hearing about your favorite combos! Share your favorite flatbread recipes with us this week by tagging #LKmakes!

ROASTED SCALLION FLATBREAD - LAUREN KELPROASTED SCALLION FLATBREAD - LAUREN KELP

INGREDIENTS FOR DOUGH:

-2 c. whole wheat flour

-1 pkg. or 1 tbsp. active dry yeast

-3/4 tsp. salt

-1 c. warm water

-1 tbsp. olive oil

-1 tsp. honey

 

 

INGREDIENTS FOR FLATBREAD:

-pesto

-1/2 cup crumbled goat cheese

-1/3 cup pomegranate seeds

-1 medium sized shallot, sliced into small fans and roasted with fresh rosemary until slightly crisp

-fresh cracked pepper

ROASTED SCALLION FLATBREAD - LAUREN KELP

INSTRUCTIONS:

-Pour flour into a large mixing bowl.

-Add yeast and salt. Mix well.

-Add water, oil and honey; mix well.

-Cover with a moist cloth and place in a warm spot for 10 minutes to rise.

-Place dough on a lightly floured surface and slowly spread and press the dough into your desired thickness and shape.

-Lightly coat the dough with a thin layer of pesto.

-Top the flatbread with the crumbled goat cheese, pomegranate seeds, shallots & rosemary.

-Bake at 425 degrees for 15 to 20 minutes or until crust is golden brown.

-Remove flatbread from oven, top with fresh cracked pepper and enjoy.

ROASTED SCALLION FLATBREAD - LAUREN KELP


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BAKED ITALIAN EGGS

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Stop what you are doing & read this delicious little recipe right now! It’s the breakfast/brunch/breakfast-for-dinner of champions. IT’S DELICIOUS and it’s the easiest thing you could ever imagine. Want to impress the girls with brunch at your house – now you know what to serve! Y’all are going to love this one!  – xoxo, LK


Hello friends, Elizabeth here! Before I tell you about this amazingly easy breakfast dish I feel you should know the story behind it. These little tomato baked eggs kind of saved my blogging mojo this weekend. I had a rough week with cupcakes that deflated in the oven, a yogurt post for a company that went sour and way too much money spent at the grocery store (I really wish the third trip to whole foods was actually was a pair of shoes…)

Anyways, it’s classic breakfast recipes like these that remind me that I love what I do and to 100% keep doing it! These baked Italian eggs have a timeless flavor that can be made any time of the year with canned tomatoes. They are easy on your wallet and can feed a crown quickly and efficiently. I got your back for those unexpected guests that turn up on whim! Enjoy!

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INGREDIENTS:

-3-4 Tablespoons of tomato sauce

-3-4 Tablespoons of canned fire roasted tomatoes

-1 Whole egg

-1-2 Tablespoons of Parmesan cheese

-1 Teaspoon of chopped fresh basil

-Salt + Pepper

-1 Baguette

-Olive oil for drizzle

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INSTRUCTIONS:

1. Preheat your oven to 350 degrees

2. Fill each ramekin with tomato sauce; fire roasted tomatoes, 1 egg (do not whisk), cheese, basil and sprinkle with salt and pepper. The goal is to get each ramekin full with ingredients. Keep it simple!

3. Bake for 20-25 minutes until egg white is no longer translucent (23 minutes seemed to be efficient). Toast baguette and drizzle with good olive oil. Enjoy!

18What did we tell you? Easy & delicious! Make sure you check out our Instagram for sneak peeks of upcoming posts, hidden recipes, and a few of our favorite entertaining tips. Plus, our favorite intern – Bru. Like what you see and want to try it out? You know the drill – tag @laurenkelp or #LKMakes for a chance to have your recipe featured!
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SUMMER ROOFTOP DINNER PARTY

ROOFTOPTABLEMAKERS0041Howdy, folks! Lauren here and I don’t know about you, but I feel like our Summer days are numbered. Not that I am sad to see the sticky summer days go, but I will miss the lazy afternoons spent on rooftops, taking in the sights, nowhere else to be but with your friends drinking rosé.

Chicago is full of rooftop decks that are in prime form in the summer. A nice city breeze, great people watching, not to mention a killer view whilst grilling. It’s basically the best way to dine outside with friends while drinking and eating all you want with you friends. So, that’s exactly what we did!
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Schedules are nuts in the summer, so the promise of good food and a rooftop hang usually helps people clear their schedules pretty quick. We rounded up some good friends, asked them to bring their favorite adult beverage, and gave them the address for where to meet us.
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We whipped up a few of our favorite low-key, slam-dunk meals and picked up some protein to throw on the grill from Whole Foods. Plus, we found these ADORABLE eco-friendly bamboo plates and silverware from Whole Foods and they are perfect for a picnic or a no-cleanup dinner party (which is totally something I can get behind). ROOFTOPTABLEMAKERS0013ROOFTOPTABLEMAKERS0015

Casual get-togethers are my absolute favorite. You round up whatever bowl, pan, or serving container can hold your dish and somehow it all comes together looking fabulous. Grab some dollar store candles, your favorite blooms, and set a table with love and full of friends and you can’t beat it!
3ROOFTOPTABLEMAKERS0025ROOFTOPTABLEMAKERS00304I look like I am about to devour him, but let’s just take a moment to check out my hubs. I mean, such a hunk!ROOFTOPTABLEMAKERS00455ROOFTOPTABLEMAKERS0039So, there you have it! Nothing beats a good rooftop dinner party hang with great friends. Grab a night (probably soon), text your friends, and make it happen. Summer is coming to a close and you should probably have a least a few of these rooftop dinners under your belt.

It doesn’t have to be perfect, it doesn’t even have to be fancy, it just has to be honest. When you throw a get together, tag us! We would love to see your dinner and celebrate the good times with you.

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STONE FRUIT SANGRIA

SUMMER SANGRIATis finally the season for all things tacos, swimsuits, fiestas, and most importantly…..sangria. We here at LaurenKelp.com couldn’t possibly be more ecstatic! I must admit, I got started a little early, and I’ve been trying out recipes in hopes of finding a simple but smashingly good go-to for the season. Good news is, I’ve actually found THREE! I’ll be sharing them all with you over the coming weeks, but for now, I’d like to introduce you to the oh so refreshing and fabulous Stone Fruit Sangria!

This beauty is so light and crisp and super easy to prepare. And to top it off, I’m going to be sharing my new favorite meal (tacos, obviously!) that pairs perfectly with with a glass of this on Monday….. stay tuned folks — it’s a good one, you have my word! Cheers to the weekend!!

SUMMER SANGRIAINGREDIENTS:

-1 bottle of dry Spanish white wine

-1 cup of peach nectar

-1/4 cup Cointreau

-2 peaches

-2 plums

-2 nectarines

-3 cups club soda

-Ice

whitesangria0003INSTRUCTIONS:

-Halve and pit the peaches, plums, and nectarines. Using a mandolin, slice half of your fruit as thinly as possible. Using a pairing knife, cut the remaining fruit into wedges.

-In a large pitcher, combine the fruit, peach nectar, Cointreau, and wine. Refrigerate for at least 6 hours.

-Once you’re ready to serve, add the club soda and pour into ice-filled glasses. Enjoy!

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Recipe adapted from George Dolese.constance