Fiddling Around: Three Yummy Recipes for Fiddleheads

Fiddleheads are a fleeting springtime delicacy and forager’s delight. The baby ferns also called furled fronds spiral inward like the end of the cords to a violin. Fiddleheads can be found near the water or in the forest in early spring before it curls open into a fern. Fiddleheads are powerful source of antioxidant rich in omega-3 and omega-6 fatty acids. They are also packed with iron and fiber.

Fiddleheads make savory vegetables and can be cooked in a variety of ways. Here are three recipes for cooking fiddleheads. If your wondering how to properly forage fiddleheads watch this video.

Pickled Fiddleheads

Savory side dish, topping for sandwiches or eat straight from the jar. 

Ingredients

½ cup Apple Cider Vinegar

½ cup water

2 garlic cloves crushed

Pinch of Coriander

10 peppercorns

Pint of fiddleheads washed and boiled

Directions

1. Wash the fiddleheads making sure all the brown parchment paper-like material is removed from the fiddleheads.
2. Bring a pot of water with salt to a boil. Add fiddleheads and cook for 10- 15 minutes.
3. Remove fiddleheads from stove and drain rinsing in cold water.
4. In sauce pan heat ½ cup of apple cider vinegar and ½ cup of water.
5. Prepare a mason jar by putting garlic, peppercorns, coriander at the bottom.
6. Pack fiddleheads into jar then pour heated ACP and water over and seal with lid.
7. When the jar is cool enough to hold place in refrigerator.
8. Keep in the refrigerator for at least a week before eating.

Baked Fiddleheads with breadcrumbs

Great for snacking! 

Ingredients

Fiddleheads washed and dried

Panko breadcrumbs

2 eggs

Pinch of Paprika

Directions

1. Preheat oven at 350 degrees. Whisk 2 eggs in a small bowl and place breadcrumbs and paprika in another bowl.
2. On a baking tray lay down parchment paper. One at a time place fiddlehead into egg mixture then coat with breadcrumbs and lay on baking sheet. Repeat until all coated fiddleheads are spread out on the sheet. Place in the oven and cook for 10-15 minutes.
3. Enjoy with a side of Lemonaise (My favorite brand of Mayo).

Sautéed Fiddleheads

The easiest recipe of the three and maybe the tastiest!

Ingredients

Fiddleheads washed and dried

Garlic crushed

Olive oil

Himalayan salt

Pepper

Parmesan cheese

Directions

1. Coat sauce pan with olive oil. Add fiddleheads, crushed garlic, salt and pepper.
2. Cook on medium heat for 5-10 minutes.
3. Remove from stove.
4. Shave parmesan cheese on fiddleheads and serve.

Friday Recipe: Smoothie Bowl

The smoothie bowl, is the latest breakfast trend. I have seen an increase in photos people are posting of their artistically berry and nut decorated smoothie bowls sprinkled with chai, flax or sunflower seeds on Instagram. I decided that it was finally my turn to give the smoothie bowl a whirl.  

Ingredients I used 
two large scoops of Greek yogurt
spoonful of almond butter
handful of blackberries & frozen blueberries
1 tablespoon each of chia seeds, sunflower seeds and chocolate chips

I put greek yogurt, frozen blueberries, blackberries and almond butter into a blender with coconut water to loosen into smoothie liquid form. I then poured smoothie substance into a bowl and decorated the top with blackberries, blueberries, sunflower seeds, chocolate chips and chia seeds. The result was like a cold fruity soup. It was tasty but I think next time I will put less coconut water in and let the chia seeds sit in the smoothie bowl for a couple minutes to let the smoothie thicken out.
This weekend try making your own smoothie bowl for breakfast there are so many different fruit, berry, seed combinations you can really make it your own! 

Snacks

Peeled and sliced oranges, honey, olive oil, sea salt, enjoy!

I like what I like

Below are some things that I wanted to share before February is officially over. Just some things that I have been enjoying recently. Happy leap day!

via Miss Moss


I have been enjoying the Quite Continental Charm School. All throughout February Quite Continental and guest bloggers gave tips on how to live a classy yet fabulous life. I personally have even been taking some tips to heart by wearing perfume and finally making a hair appointment!

Solange Knowles style transformation blows me away. I love her vibe she seems to just radiate laid back, talented and cool. She embodies what I want my more mature style to look like, basically can I be her when I grow up! Her daily outfits are being shown on British Vogue for Today I'm wearing all throughout February. So since today is the last day you can marvel over all 29 outfits! Also her blog is pretty awesome too.   

I am obsessed with breakfast food. I love everything about it. I also am obsessed with looking at the BKFST. There is a odd sensation when looking at delicious food you cant eat. 

I have really been enjoying Zooey Deschanel show on fox New Girl. I definitely had my doubts at first but it exceeded my expectation and is pretty funny. Deschanel was on SNL a few weeks back and I loved this skit above. Kristen Wiig doing Bjork is too good. 

snacks

I realized that I never talk about food on here which is weird because I am probably the biggest foodie of all time. On my twitter I just tweet photos of meals I make myself, and thats about the only reason I have one. But last night and today I made myself some kale chips. Let me tell you they are the yummiest, healthiest and most addicting snack on the planet. I thought I would share my first ever recipe yipeee!!

What you need:
Kale
olive oil
cajun spice
sea salt
pepper

1. Preheat your oven at 350. Rinse off you kale and cut the trick stems off so you are left with the leafy curls. (the photos above don't show this however you should cut the stems.
1. Place the kale in a bowl and drizzle a little bit of olive oil on them. This was my first mistake I dumped olive oil all over the kale and it resulted in very limp and greasy kale chips. For best results you only need a minimal amount.
2. Put your hands in the bowl and toss around the kale so the olive oil coats each leaf. Add sea sale, pepper and cajun spice as much or as little as your like. Keep tossing the kale so that all the leaves are covered.
3. Lay the kale on a baking sheet and stick in the oven for 10 minutes. Be careful on timing they burn quick. By ten minutes they should be crispy and green, if not leave in a little longer like 1 minute. You don't want your kale chips to turn brown.
4. Place on a plate and eat them with ketchup, hummus or lemonaise. Be careful once you start eating these its hard to stop!

Weekend.

Last night I went to a dinner party with my family, and the food was amazing. It consisted of portobella mushrooms, asparagus, blue fish, steak, flounder, and salad ( I hope I am spelling that all right). There was also an evil cats and my parents friends from Switzerland who are hilarious. It was my cousins last day and I am really gonna miss her, we had a lot of fun these past couple of weeks. Also I am wearing my new jumper I just got at the thrift store. I am really happy its the weekend, I had two babysitting sleepovers this weekend. But now I just have two more weeks of camp then August and I am back to school. AHHHH that's terrifying I really don't wanna think of it like that.