Monday, December 30, 2013

Carrot Ginger Soup

Good grief I've eaten more tender beef and gourmet cheese than any one girl should. Not to mention the case of red wine I probably consumed singlehandedly. In other words, I had a great holiday! But after all the fun, I need a nap and some serious vegetables.

I alway find soup's a good solution when you're wanting to go healthy, but aren't necessarily in the mood to chomp on a salad. This carrot soup delivers on the fresh factor and its flavors are anything but Christmas-y. Nothing like ginger and curry to cleanse the holiday palette!



Carrot Ginger Soup
1 tablespoon olive oil
1 shallot, chopped
4 tablespoons grated fresh ginger
1lb carrots, peeled and chopped
1 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon curry powder
1 pinch saffron
2 cups chicken stock, preferably homemade
Fresh chopped cilantro
Plain Greek yogurt

Heat olive oil in a dutch oven over medium heat. Add shallot and saute until softened. Add ginger and continue cooking for another 2-3 minutes.

Add carrots, salt, turmeric, curry powder and saffron and cook until fragrant; about 1 minute. Add chicken stock at bring to a boil. Reduce to a simmer and cook until carrots are softened; about 20 minutes.

Use an immersion blender to puree soup. Serve with cilantro and yogurt. Enjoy!


Tuesday, December 17, 2013

Baked Banana Oatmeal

For a food blogger, I eat a pretty boring breakfast every day. Something about Cheerios and blueberries never gets old to me, but I recognize that this isn't the most appetizing option for guests and on the weekends I like to get a little jazzy. When we had houseguests at Thanksgiving I whipped up a fabulous baked banana oatmeal that was healthy and hearty.


Only 5 minutes hands on and 25 minutes in the oven for a warm-you-from-the-inside breakfast. Easy enough to become a weekday option for those cold winter mornings.

Baked Banana Oatmeal
2 cups rolled oats
1 tsp baking powder
1/4 teaspoon salt
1 egg, beaten
3 ripe bananas, mashed
1 1/2 cups fat free milk
2 teaspoons vanilla
2 pinches cinnamon
2 spoonfuls brown sugar

Preheat oven to 375 degrees. Line a square baking dish with parchment paper and spray with cooking spray.

Combine oats, baking powder and salt in a large bowl. In a separate bowl, combine egg, bananas, milk, vanilla and cinnamon. Pour wet ingredients into the bowl with oats and stir to combine. Pour into baking dish and bake for 25 minutes. Sprinkle brown sugar over oats and turn on oven to broil. Watch closely and remove once brown sugar is melted.

Scoop into a bowl and enjoy!

Adapted from Kath Eats Real Food

Monday, December 16, 2013

Holiday Entertaining Recipe Roundup

It's that time of year. The weekends no longer belong to you. No, the parties and potlucks now own you. It couldn't be more fun, but the same old party foods can be such a drag. Let me rescue you from hors bores.

Below are a few of my favorite party foods. Whether you're entertaining in your own home or crashing someone else's party, these are quick and elegant. Now put on some sparkles, you've got parties to attend!









Wednesday, December 11, 2013

Italian Wedding Soup

What is it about meatballs that makes them so comforting? So tender and filling. I especially love them in soup, since they give you something to literally dig in to. After the crush of Thanksgiving cooking, party planning and the official settling in of Midwestern winter, I needed some comfort. The tiny dog tried, but he's no meatball.

My version of Italian Wedding Soup delivers on comfort, without excessive calories or heaviness. Turkey meatballs and spinach keep it light.


This recipe gives you a double serving of the good green stuff, with spinach in both the meatballs and the soup. I love frozen chopped spinach for meatballs, since it gives them both volume and keeps them moist.



Traditionally meatballs are sauteed in a pan, but I like to bake them to avoid excessive oil. Since these are going into soup, you don't need to be too concerned about them drying out.


While your meatballs are baking, you'll get your soup base going. It's as basic as they come -- onions, carrots and celery. 



In goes the pasta and you're getting oh so close to a warm bowl of cozy.


And a bit more spinach right before serving time. Look how healthy you are.


Ladle the good stuff over your gorgeous green-flecked meatballs and add a sprinkling of parmesan cheese. Comfort express.




Italian Wedding Soup
For Meatballs
1 lb lean turkey
1 cup frozen spinach, defrosted
2/3 cups bread crumbs
2 cloves garlic, minced
3 tablespoons parsley, chopped
1/2 cup grated parmesan
3 tablespoons milk
1 egg, beaten
S&P

For Soup
2 tablespoons olive oil
1 yellow onion, chopped
4 carrots, chopped
4 stalks celery, chopped
8 cups chicken stock, preferably homemade
1 cup white wine
1 cup orzo pasta
10 oz fresh spinach
Grated parmesan cheese, enough to sprinkle on top of the soup

Preheat oven to 400 degrees. Start by squeezing all of the liquid from the spinach. Combine spinach, turkey and all remaining meatball ingredients in a large bowl. Take care not to over mix or squeeze too tightly. Gently roll into 1-2 inch balls and back in the oven until golden, about 30 minutes. 

Heat olive oil over medium-high heat in a large soup pot. Add onion, carrots and celery and saute until softened, about 7-8 minutes. Add chicken stock and white wind, bring to a boil. Add orzo and cook until tender, about 8-10 minutes. Once pasta is tender, add spinach and cover. Cook for 1 minute just until spinach is wilted. 

Place 3-4 meatballs in a bowl and ladle soup over, garnishing with a sprinkle of parmesan cheese. Enjoy!

Monday, December 9, 2013

I've been cooking...

... blue glass. You know what I'm talking about, bitch!


Confession: I haven't been blogging much lately because I've been binge watching Breaking Bad every night. I can't get enough.

I know I'm a little late to the party, but this is seriously one of the best shows I've ever watched. Bless you Netflix for putting it on Instant. I'm about to start the last season, so I'll be back to blogging soon.

Monday, December 2, 2013

Thankful


So thankful for family, friends and a full table. It all went wonderfully and I'm tired enough to prove it. What a blessing to be tired from celebrations. I'm truly a lucky girl.

Now back to the gym and vegetables without cream sauce...

Friday, November 22, 2013

Weekend Reading



Holy aspic! Check out these foul retro holiday foods. Crusty Salmon Shortcake, really?
~via Apartment Therapy

Siblings align on "safe" holiday table conversations.
~via The Onion

Yes! New Muppet movie coming out this spring! Check the trailer for Muppets Most Wanted.
~via The Week

Have you heard of the guy who is retracing the Great Migration? Literally walking from the Great Rift valley through Asia and then down the Americas to Patagonia. Incredible.
~via National Geographic

Wednesday, November 20, 2013

Bourbon Pecan S'mores

"You're killing me Smalls! These are s'more's stuff! Ok, pay attention. First you take the graham, you stick the chocolate on the graham. Then you roast the 'mallow. When the 'mallows flaming... you stick it on the chocolate. Then cover with the other end. Then you scarf."

Wise words from the Hambino (if you haven't seen the Sandlot you're a terrible American). S'mores are classic for a reason. Sticky, sweet, chocolatey. So how do I make it better? How about some adult bourbon-scented marshmallows and a savory chocolate bark. You're killing me blog!



Before you do anything, you need to make my Bourbon Vanilla Marshmallows. Unless your local grocery store sells boozy marshmallows, you'll have to make 'em. If your store does carry boozy marshmallows, I'm moving in. 

The other key component? Homemade spiced pecan chocolate bark. This is the same technique you use for Holiday Chocolate Bark, but with another topping. It's really just melting chocolate and putting delicious stuff in it. 


You'll melt about 2/3 of the chocolate in a double boiler. This is just a metal bowl over a pot of simmering water. Fancy stuff.

Then you'll stir in the remaining 1/3 of chocolate off the heat. This helps ensure a good snap on your bark. Stir vigorously to achieve an extra shine.


Pour out melted chocolate onto a sheet of parchment and spread evenly. Marvel at how pretty chocolate looks when it's melted. Restrain yourself from sticking your finger in it. Or not.


The chocolate topping are my Hot and Sweet Pecans, with an extra pinch of salt. Super easy and versatile. Just chop before sprinkling over melted chocolate. The salty, hot seasoning on the pecans is a beautiful complement to the sweet sweet marshmallows and chocolate. 



Once your chocolate hardens for a bit, you're ready for serious s'more 'ssmenbly. Yield the Hambino's advice.


In lieu of a campfire, I put my broiler to work. Ovens will vary, so keep an eye on it. This will be messy, so prepare your pan accordingly.


Like I said... messy. Get after this one with a fork. Holy adult. Best s'more ever. Scarf!




Bourbon Pecan S'mores
For Marshmallows
1/4 cup cornstarch
1/8 cup powdered sugar
3/4 cup light corn syrup
1/2 cup granulated sugar
1/2 cup water
1/3 cup honey
1/4 cup bourbon
1/2 cup cold water
3 envelopes unflavored gelatin
2 teaspoons vanilla extract

For Spiced Pecans
1 cup halved pecans
1 tablespoon peanut oil
1 1/2 tablespoons granulated sugar, divided
1/2 tablespoon cumin
1/2 teaspoon salt
1/2 teaspoon red pepper flake

For Chocolate Bark
1 12oz bag semisweet chocolate chips
1 12oz bag dark chocolate chips

1 package honey graham crackers

Combine cornstarch and powdered sugar in a small bowl. Spray an 8-inch pan lightly with cooking spray and spread two spoonfuls of cornstarch mixture. Dust the base and sides to coat.

In a medium saucepan, combine corn syrup, sugar, water and honey. Bring to boil over high heat. Cook without stirring until thermometer registers 245 degrees.

While sugar is cooking, combine gelatin, bourbon and cold water in the bowl of your stand mixer, with a whisk attachment. Once sugar reaches 245 degrees slowly pour over gelatin mixture while beating on low speed. Slowly increase speed to high, but take caution since sugar mixture is extremely hot. Whisk on high for 6 to 8 minute, until thick and fluffy. Add vanilla and whip for another minute.

Pour marshmallow mixture into prepared pan. Use a spatula to spread evenly. Dust with another spoonful of cornstarch mixture. Let set, uncovered, at room temperature for at least an hour.

Collapse sides of pan or remove from a standard pan. Coat a knife or perforated cutter with cornstarch mixture and cut into 2-inch squares. Dust sides of marshmallows with cornstarch mixture to prevent from sticking.

Over medium heat, warm peanut oil in a cast iron skillet or heavy bottomed pan. Stir in 3/4 tablespoons sugar and continue stirring until sugar melts and turns a light brown. Add pecans to pan stirring for 1-2 minutes, until pecans begin to toast and are evenly coated with melted sugar.

In a large bowl, combine remaining sugar, salt, red pepper flake and cumin. Toss pecans in spice mixture until evenly coated. Remove pecans to a cookie sheet lined with parchment. Chop roughly.

Draw a 9x10 square on a sheet of parchment and reserve on a cookie sheet. Melt two-thirds of chocolate over a double-boiler with water just simmering (not boiling). Remove from heat and stir in remaining chocolate, stirring quickly and vigorously.

Evenly spread chocolate to fill square. Top with chopped pecans and allow chocolate to cool. Cut into squares.

Heat broiler on a low setting. On a lined cookie sheet, assemble s'mores -- graham cracker, chocolate bark and marshmallow. Broil for 2-3 minutes, but watch closely as ovens may vary. Carefully remove from oven once melted and top with graham cracker. Serve immediately and enjoy!

Tuesday, November 19, 2013

Bourbon Vanilla Marshmallows

Sometimes it's good to try new things. The kitchen is an easy place to go out on a limb and challenge yourself. So when Chicago Metallic offered me a marshmallow kit to try out, I thought it would be a cool chance to flex some dessert muscle. Well that, and I figured out how to get bourbon into homemade marshmallows.



Once you make your own, there's no going back to the bagged guys. It wasn't as hard as I thought either, especially when you have the right tools to get the job done.

First up, you'll need a candy thermometer and I love the digital display on this one. You can even set an alarm for your predetermined temp.  When it comes to prep, two key things: a perforated cutter and a "pan" with fold-down sides. Both clutch when dealing with majorly sticky stuff.





These tools certainly make it easier, but what you really NEED is a stand mixer. You'll run it for awhile, so I wouldn't try it with hand mixer. You can't beat the power of a big guy to whip these 'mallows into shape. 




You'll pour into a pan to set for a few hours. Loved the fold down sides for easy removal and lines for straight cuts. I'm itching to try this pan for other no-bake desserts in the future, like panna cotta.


Do you see this spongey fluff? Awesome sauce. They're great on their own, but check back later this week to see what I put together with these guys. S'mazing.




Bourbon Vanilla Marshmallows
1/4 cup cornstarch
1/8 cup powdered sugar
3/4 cup light corn syrup
1/2 cup granulated sugar
1/2 cup water
1/3 cup honey
1/4 cup bourbon
1/2 cup cold water
3 envelopes unflavored gelatin
2 teaspoons vanilla extract

Combine cornstarch and powdered sugar in a small bowl. Spray an 8-inch pan lightly with cooking spray and spread two spoonfuls of cornstarch mixture. Dust the base and sides to coat. 

In a medium saucepan, combine corn syrup, sugar, water and honey. Bring to boil over high heat. Cook without stirring until thermometer registers 245 degrees. 

While sugar is cooking, combine gelatin, bourbon and cold water in the bowl of your stand mixer, with a whisk attachment. Once sugar reaches 245 degrees slowly pour over gelatin mixture while beating on low speed. Slowly increase speed to high, but take caution since sugar mixture is extremely hot. Whisk on high for 6 to 8 minute, until thick and fluffy. Add vanilla and whip for another minute. 

Pour marshmallow mixture into prepared pan. Use a spatula to spread evenly. Dust with another spoonful of cornstarch mixture. Let set, uncovered, at room temperature for at least an hour. 

Collapse sides of pan or remove from a standard pan. Coat a knife or perforated cutter with cornstarch mixture and cut into 2-inch squares. Dust sides of marshmallows with cornstarch mixture to prevent from sticking. 

Complimentary tools provided by Chicago Metallic. All opinions are my own.

Monday, November 18, 2013

Thanksgiving To Do List

Calling all type-A control freaks... I've got a Thanksgiving to do list! This is not the day to wing-it and start in the morning. Nope, this is a time for precision and strategy. This girl loves a timeline!



So here's what needs to happen to get my Thanksgiving dinner to the table. Print it off and strike through with another color as you accomplish tasks for extra points. Color-coding and to do lists? Organizational heaven. If only I could incorporate labels. A girl can dream!

This Week
Order turkey
Thank my mother profusely for ironing the table cloth and napkins
Draft grocery list
Dish check – Figure out what everything will be served in, borrow dishes from my parents, as needed
Pick-up fryer from my father
Specialty shopping – International foods store for spices, cooking gas

Two Days Before
Grocery shopping
Make pie dough – refrigerate overnight

Day Before
Buy ice
Prepare pies
Prepare spiced peaches
Prepare cranberry salsa
Prepare spiced pecans
Prepare whipped goat cheese

Thanksgiving Day
Morning
Prepare herb butter for turkey and inject under skin of bird, hand-off for The Husband to fry
Roast turkey legs
Prepare green bean casserole
Clean and prep Brussels sprouts
Bake herb bread
Prepare hot cider in slow cooker
Set the table

Two hours before dinner
Plate hard cheeses and bring to room temperature

An hour(ish) before dinner
Prepare and bake-off cornbread dressing
Bake green bean casserole
Bake sweet potatoes
Bake mashed potatoes

30 Minutes Before Dinner
Cook Brussels sprouts

Just before meal
Carve turkey
Prepare gravy using roasted turkey legs

Dessert Time
Prepare fresh whipped cream

Friday, November 15, 2013

Weekend Reading



Can't wait for Catching Fire, but don't think I'll be taking my makeup tips from them.
~via Jezebel

Wes Anderson in all his GIF glory. These are seriously some of my favorite movies.
~via Buzzfeed

An incredibly moving film by Google about a man who used Maps technology to reunite with his lost family. Technology WOW!
~via Creativity Online

Need a new favorite low-key lifestyle site? I'm thinking I may become a Clementine Daily fanatic.
~via Clementine Daily

Condensing a relationship into a 5-minute single-shot video. Great writing and acting.
~via Thought Catalog

Wednesday, November 13, 2013

Thanksgiving Menu 2013



I'm so pumped... my favorite holiday is almost here AND I'm hosting it for the first time ever. Mixed emotions of excitement and pure terror have taken over. A day solely dedicated to food and I'm in charge. Holy hell.

My awesome in-laws are coming to town and staying with us for Thanksgiving and my whole family is coming to dinner too. Couldn't be more excited to have so many people I love in one room. Very special indeed. Here's the real deal though, this is going to take some planning and strategy.

While I'd love to go all out, do everything myself and try a bunch of new things, it sounds like a suicide mission that would inevitably leave me clutching an empty bottle of wine, whilst rocking in fetal position on the floor. I can see the mascara streaks now. Not cute. So I'm sticking with tradition and accepting help. What a concept!

It will be a feast of long-time favorite indulgences and a few new treats. Read: I'm not reinventing the wheel. Maybe next year when I've got a year of hosting under my belt.


Appetizers
Assorted Hard Cheeses
Served with local honey


Dinner
Herb-Infused Fried Turkey
Roasted Turkey Leg Gravy
"Vintage" Sweet Potatoes
(You know those things with the marshmallows? My mother would have my head if they weren't there)
"Gourmet Potatoes" 
(Or whatever my stepmom calls the yum mashed potatoes she's bringing)
Traditional Cornbread-Sage Dressing
Rosemary Bread



Dessert
Pumpkin Pie
Chocolate Pecan Pie
Fresh Whipped Cream

While the whole concept of hosting Thanksgiving for the first-time is daunting, this plans seems do-able. Planning is key, so I'll be sharing some tips and planning tools along the way. We can do it (she whispers to herself in doubt)!