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I don’t think I need to tell anyone about how weird the past few weeks of weather have been, so I will just leave it alone because we don’t need to keep thinking about how stupid cold it is outside or that the next week is only suppose to get worse. Booooo, but oh well. More time for cooking, reading, and trolling the internet (I have spent a little more time then usual getting sucked into the world-wide web.) Beacause I have been spending a little more time interneting, I have added an addition to  my usual happy bits,  a few links that I have stumbled upon that I think are cool and of things that I want or want to make… Cool internet stuff…..a bit of internet happy. 

• So I recently discovered that I can waste a good amount of time on pintrest, especially looking at interiors and architecture and clothes (which I found really weird, but with one pin, an open can of worms…Dangerous stuff). I have a long way to go before I have nearly as many pins as other folk, but I am getting a good a start. Check out my boards…
• I smiled so much when I read   this article.    So sweet and are some of the coolest tattoos  ever.
• The original nomad. I am not a hot tub person (it makes me feel like I am being cooked..) But I might be able to get into one of these when doing some camping.
• I practically started salivating when I saw this falafel.  I am so going to make it for a special mister and me dinner!
• I don’t have any big kitchen utensils… like a kitchen aid or a panini grill, and for now, I am ok with that, but I really want this waffle iron. I could so use the crap out of it.

So that’s some internet stuff and here are a few life moments…..

I got to hang out with my little sister for the first time in like a month… She is just so busy being busy. I guess high school,play practices and boys and friends can fill up ones time at 15… but I miss her so much! I was very excited that she was able to hang out with me this week.  What did we do? Well we spent most of out time together taking pictures of her in my glasses, making food and then taking pictures of her eating food.  (She is eating whipped carob moose… like one should eat it) A fantastic day of silliness. 

I have been feeling like I might be fighting off an illness so I have been eating this Turmeric Ginger Garlic Carrot soup which I have been adding cabbage and topping with these pickled heart beet, all week long. So tasty and full of so much good.

 Oh yeah. Me, the mister, my sister, and her lovely little little went to Ikea this week. (the littles first international trip!!! Over the border and into Montreal) And of course at the end of any good shopping trip there is some type of food…. She  was so excited for the hot dog and frozen yogurt cone at check out. Champion food eater this one is.

And what’s not to love about pretty flowers (primrose)…..Sadly this is not a current picture. I need to get me some color today. 

Which leaves me with my goals for the day..

• Get 2 new library books (and return the huge stack by the door)
• Make something tasty good for dinner and prep food for the week
• clean bathroom and change sheets
• buy flowers
• Take a nap

Hope you all have a great day and the most splendid week!

Stay warm!

-C

      And that’s how I know that this is a winner. As an awesome aunt, when I have any of my nieces or nephews,  I feel the need to make something special for dinner, something that the kiddos might not get very often, but also keep it on he healthy side. I have 2 littles for the night which gives me the perfect opportunity for a trash food recipe. You know trash food, things like boxed mac and cheese, beefaroni in a can, or, in this case, sloppy joes.

Sloppy yes, trashy, not so much. These are made with beans and bulgur. No meat.

And I figured it is nice enough out that I can make the kiddos some messy food and then just bring them out back and hose them off… I mean, why not right?

The stuff… We start with onion and green pepper, chopped into pieces. Black beans, bulgur, can crushed tomatoes. Chili powder, garlic powder, a bit o apple cider vinegar (which I forgot to picture) ,and some salt and pepper. Oh and cheese if you want… Plus a bun of some sort is necessary.      Toss the chopped onion and peppers into a deep skillet or pot with a drizzle of oil. Cook on medium heat until tender and toss in the spices. Give a stir. Add in the beans, bulgur, and tomato, a splash of vinegar. Stir it all up, cover, and let simmer for about 15 minutes, or until the bulgur has absorbed the liquid and is nice and tender.

If you are a bun toaster… toast while waiting. If not, just get the buns ready And Then dump a good heaping pile right onto a bun. Add some cheese, or not..and eat with wild abandonment,  making sure to get as much on your face as you get in you mouth. 

Fantastic Friday!! Live it up. 

-C

Black Bean and Bulgur Sloppy Joes 

• 2 cups or 1 can cooked black beans
• 1 16 oz can crushed tomatoes
• 1/2 cup bulgur
• 1/2 cup water
• 1 small onion
• 1 green pepper
• 1 teaspoon garlic powder 
• 1 teaspoon chili powder
• salt and pepper
• a splash of apple cider vinegar
• olive oil
• 4-6 burger or bulky buns
• cheese (optional)

Dice the onion and the pepper and toss with a drizzle of olive oil into a large skillet. Sauté on medium heat until veggies become tender. Add in the spices, stir in and let cook for a minutes, then add in the beans, the tomato,water and the bugler. Cover skillet and let simmer until bugler becomes soft.

When the slop is ready, either toasted or not, scoop a generous portions onto buns. If so inclined, add some cheese. 

Eat with hands… Sloppy is good.

What a week. It was my birthday, which if you know me, is not usually something I like to talk about. I’m not sure exactly why, but I am not really big on celebrating my own birthday. Or its more like I hide away from everyone around my birthday.  ( I am not good with attention) But this year I tried. I had a couple little dinners with family, went on a few good hikes, gave the dog a bath (had to mention it because it was so needed and I was so happy to have a cleaner, less smelly dog..which lasted all of about 12 hours)  and tried to relax and enjoy myself. The mister and I also did a bunch of little house repair projects that have been needed to be done (Birthday wish list). All and all, I had a good week. And now the birthday week is over and we can get back to normal, not bugging me, hectic, crazy, life. That makes me happy. Here are a few of my happy bits from the big week.

 A birthday bouquet of veggies. My lover knows me oh so well.

I went to get myself a new skien if yarn and stumbled upon this wall display of sprinkles.. It took a lot to not buy a bunch.

 Every year I buy myself some special food for my birthday week. This is the bulk section at the local coop. They got in a bunch of new local dried beans!!!!  Local birthday week beans. ( yes, beans make me happy)

This hike was pretty treacherous, the whole trail was covered in this ice…. but look how cool it is. 

Huggable mountains

Birthday hike with big trees and a happy dog. 

 Split peas with tons of purple cabbage and purple onions plus chunks or bright orange carrots.. So freaking pretty and so freaking tasty!

And last but not least..a throw back that made me smile…Moving day last summer. Our truck full of my house plants. I love my plants. 

So now we go onto the last week of January! (holy crap, where has the time go?)

Have a great week!

-C

It’s been a long, packed, but very fantastic week. Everyday has been full of work, chores, family, and trying to get in a least one good bike ride or walk in.  I made a list of a few important points to mention from the past week.

• Spring is real, not an imagined season in my head. (HOORAY!!!!). 
• Banana ice cream is everyones favorite snack
• Planting things from seed and watching them grow is magic
• Riding a bike with kinda flat tires really sucks
• The little people in my family are the best most fantastic humans
• Don’t tell a 2 year that ants will bite her or you will end up caring that child around everywhere because she is afraid to walk outside (Anyone know  good therapist for a 2 year old?)

Anyways, I am hoping to take it easy today, catch up on my coffee consumption, do a bit of gardening, reading, bike riding, all without pressure or expectations. Everyone should have a day for no expectations.

Some fun internet stuff from the week.

-I need an RV or camper. THE BRAVE // vintage rv renovation inspiration

-Who cares if not everyone is pleased, I would be if my lunch bags looked like this. These Parents Make Lovely Lunch Bag Art. Not Everyone Is Pleased

-So lovely. Urban Jewelry: New Lace Street Art by NeSpoon

-Alternative energy Woo Hoo!  Tesla’s Powerwall Home Battery Wants to Make Fossil Fuels Obsolete

-I am really excited to make this… I have a feeling that I will be incorporating it into many of my recipes. ChefSteps’ Genius Roasted Onion Cream

-Another house that I could get down with. 

And a few pictures….

The mister and the worlds biggest crayon, which is made of scraps of blue crayons from all over the world. I could totally use a big ass crayon like this.The coolest most badass 95 year old lady that I know (I know a few), Grammy Stem. And the little, getting a lift. (I could have used a lift too!)Brothers. The guy in the green is my Dad.Aftre dinner ice cream break.The sky has been on point all week longAnd made myself some veggie chips. The colors alone are delicious.

Have a great day!

-C.

There is a joke about Vermonters, that all we talk about is the weather. Well, it’s kind of true. But to our defense, we get a lot of weather, and it’s always changing and intense and both lovely and crazy and all over. So yeah, we talk. A lot, about the weather. And on that topic, I am trying so hard not to complain, but honestly, I am getting a little sick, both physically and mentally from all of these  super, to freaking cold temperatures. Yesterday the high was 0 ( which was at like 2 in the morning)  and factor in the windchill, the temp stayed at like 25 below. It f**king sucks. I can’t  stay outside for too long or else I will probably die. The dog  is having a hard time making it around the block before he gets ice paws, and the mister, well he even started wearing gloves (he wears a sweater all winter and never gets cold…..he is officially cold)

 And not only is the cold keeping us all indoors, but its making us all borderline sick. We both have been fighting something for the past few week. The headaches, stuffy nose, chest congestions. The puppy is getting super dry skin and gave himself a hot spot. BLAh!! Ok, enough! No more complaining

Because  I do really love the winter and all the pretty snow!!!!

But we are feeling kind of sick so to make us feel oh so much better, a fantastic, super tasty, healing, good for me, good for you, soup. Turmeric ginger carrot… oh man. Made with lots of ginger, turmeric and garlic and finished with a drizzle of raw honey. This soup is exactly what we need. All ingredients scream.. FEEL GOOD, BE WARM AND COZY! Almost everything in it has antibacterial and anti inflammatory properties. The veggies are hearty and heathy and just eating soup helps to keep hydrated. And the best part..it tastes so freaking amazing. 

So whether  you are feeling a little mah, or just a little hungry.…this soup is where it’s at!

Lots of chopped up carrots, a small onion, a little bit of cauliflower I had left over and a small beet. If you don’t have the cauliflower and or a beet, just use  ares pepper or another 2 carrots.. no biggy. 

Then we have the fresh ginger ( you can use powdered) turmeric and garlic.  All the good healthy spicy and yummy stuff. 

I accidentally spilled the turmeric on the counter..but it kind of looks like I might have done it on purpose… yeah, let’s go with that.  Chop the garlic and he ginger into    chunksAnd toss into the pot to warm and activate. Just a little toasty toast. 

And the veggies are roasted and tender and smell so good.  It took a lot of will power to not eat the whole pan right there.

I added the roasted veggies and 3 cups water straight into my pot  with the spices because I used an emulsion blender. If you are using normal blender, add the veggies, the toasted spices and the water to the blender and blend until smooth. Then transfer to a pot.

Pretty much all blended together….(I left a few big chunks in there to snack on while I was waiting to eat serve…I was really hungry) and let to simmer for a little longer…

And now ladle into a bowl and get ready for a fantastic finish… drizzle a spoonful of raw honey into soup…….so so good. You could add the honey before serving, but heating it kills all the good antibacterial stuff so that’s why we wait. Then  I sprinkle some chopped kale and chives. (do it if you want, but not necessary)

Now enjoy. Let the warmth wash over you and feel all those good spices helping to fight the good fight to keep you well and all the yummy to satisfy your hunger.

And lets hope for some warm (above 0!!) weather!

-C

Turmeric Ginger Carrot Soup

Ingredients

• 5 large carrots
• 1 small onion
• 1 small beet*
• quarter head cabbage ( or a cup of frozen)*
• 2-3 teaspoons  turmeric 
• 2-3 tablespoons fresh  ginger (1/2 teaspoon if using powdered)
• 4-6 cloves garlic
• salt pepper
• raw honey (omit if vegan)

* If you don’t have or want to use beet and or the cauliflower, you can use a red pepper, a small sweet potato, or just use a few more carrots. 

Chop all veggies into similar sized chunks and toss into a lightly oiled pan or on a baking sheet and sprinkle with salt.  Stick in oven at 425 for about 30 minutes or until all veggies are fork tender. 

In a large soup pot or dutch oven, toss chopped garlic, ginger and the turmeric and place on medium heat for a few minutes to activate the spices. Add the roasted veggies and 3 cups water to pot (if using emulsion blender) and blend until smooth. If using a blender, add the toasted spices, roasted veggie and 3 cups water and blend until smooth then transfer to a large pot or dutch oven. Add salt and pepper to taste. Turn heat down to  simmer and let cook for an addition 10 minutes. 

When ready to serve, ladle soup into bowl and drizzle a spoonful of raw honey into soup. Garnish with fresh chopped kale, chives, cabbage or whatever you want. (or nothing is good too)

No matter what is going on in my day, seeing a blue sky like this puts a smile on my face….To bad that smile turned to ice and my face froze in place. Because for some reason, winter around here now means below zero all the time. I mean, I love winter, but I am not going to lie… I wouldn’t mind if the wind would stop blowing and we had a couple of days of above zero weather.. and maybe a good foot of snow. I guess I’ll just have to be patient, cause its bound to happen. I mean, we live in Vermont, and if nothing else, we get weather. 

Anyways.. another week full of stuff that fills. I am a little taken aback that its already February… when was it January? Time just keeps going by fast and faster, (especially when I get cabin fever) and I think, “What have I done in the past year?” Well, I have done a lot. I was just looking through pictures from a year ago and found some of our tiny home in working progress. Not to many people can remodel a five unit house and a meat locker to live in, within a year.. by ourselves. (ourselves being Nick and I)..So yeah, that made me feel pretty freaking awesome and accomplished. (I needed to remember that because I haven’t been feeling it) But now I am feeling inspired and am looking forward to some new projects and fun things to come! (hopefully getting my pottery studio up and running, maybe another house remodel and lots of traveling!!…. take that winter blues!) 

Anyway.. here are a few little bits from my week that made me happy.

The mister called these snow mounds goosebumps… I think that is exactly what they are 

The only warm day this week. (20..woo whoo!) Took the little out for a sled ride. She spent the entire time dragging her hands in the fresh snow. 

And oh how I cannot  handle how freaking cute she is!! Plus, a shout out to my brother in law….MADLOVE!

Fresh snow..Even though it was -15, I had to stop and take this picture. The colors were amazing

Cabbage at the farm share pick up! Love ICF!!!

89 cents a pound for fresh organic cranberries. Score!! Made these Oatmeal fresh cranberry coconut chocolate chip cookies with them. Big hit.

This picture was taken exactly a year ago…..The mister and I were finally putting in the bathroom of our tiny little home…. And look at that awesome sink! (another amazing salvage yard find) If you ever need or want to remodel a bathroom, I suggest using a old cast iron utility sink. So practical, so functional, so pretty.….it makes me happy everyday!

Happy Sunday!

Happy February!

And if you are into it….

Happy Football Super bowl Game and or party! ( If you need any awesome fast party recipes, I have bunch, just check out the recipes page!)

-C

So its birthday season in my family.. Between September and April there is at least 3 birthdays a month to celebrate, and I usually make the cakes. What better way to share my beet booty then with a chocolatey beet cake. It helps that I went a little crazy at my last CSA pick up and brought home 8 lbs of beets. Yup, that is what I did and I don’t regret one single beet. So birthday+beets makes a happy birthday cake!

p.s. This cake is an ace for the holidays!

Suggestion for serving this super awesome cake,  Do not tell anyone that they are eating a cake with beets in it until they are raving about how delicious it is. Over the years, I have learned that people tend to be wiry of veggies in there desert. You are not lying, just omitting unnecessary information for their own enjoyment. Let them eat cake!

I love a good fine grater. Just watch you fingers, blood and beet juice are hard to distinguish between.  You might be tempted to eat all of the fine beet, but don’t. Just eat the left overs.

All the ingredients ready to go. I start with the wet the largest bowl cause that were I add my dry. I also whisk or sift together all my dry ingredients. Preheat the oven. I also grab the frosting ingredients.. Let the butter and cream cheese come to room temp.

Mixi the oil and sugar and vanilla. Then the best part, add those beets!  Check out how bright that color is !

Add half of the dry. mix just until incorporated then add milk mixture. Mix that in and finish with the other half of dry. Dont over mix that batter

Pour that lovely batter into well greased and dusted cake pans. Taste or don’t taste your cake batter, thats completely up you but it is full of beets and there are no eggs so. Just lick the bowl clean, and the spoon.

Remove cakes from oven when an insert in the middle comes out clean, about 25 minutes. Dont let it over bake… it will dry out. Let cool in pans until you can handle then invert cakes onto wire rack and let cool completely

While the cake is cooling off, time to whip up that frosting.

Cream cheese and butter in the bowl at room temp. Beat it up on medium speed making sure it is fully mixed together.Sift in half the powdered sugar and mix slowly No Matter how hard I try, I always end up with sugar all over me. Add a bit of milk, then slowly sift in more sugar. Beat together and check you consistency. Add a splash more milk if you want a thinner frosting.

Once you get to the desired consistency,  add the fun. Orange zest for flavor and color. Beets to really make this beauty pop. Isn’t it amazing?  Now frost you cake! Just make sure it cool enough

Look at all those flavor specks! The orange really pops through the pink.

 Hey, even dinosaurs like to eat cake

Happy BIrthday!

Chocolate Beet Cake with Orange Cream Cheese Frosting

Makes  one 9-inch layer cake

Cake Ingredients

• 2 medium beets measuring about 1 cup shredded + 2 tablespoons shredded
• 1 cup  minus 1 tsp milk or milk subsutie if you want to keep it vegan
• 1 tsp white or apple cider vinegar
• 
1 cup granulated sugar
• 1/2 brown sugar
• 1/2 cup canola or coconut oil
• 1 tsp pure vanilla extract
• 2 cups unbleached all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• pinch salt

Frosting Ingredients 

• 1 stick unsalted butter, softened
• 4 ounces (1/2 brick) cream cheese, softened
• 3 to 4 cups powdered sugar, sifted
• 2 tablespoons finely grated beets
• 1 teaspoon pure vanilla extract
• 1-2 teaspoons milk
• Tablespoon orange zest. More or less to taste
• pinch of salt

To roast beets

Preheat oven  400 degrees

Wrap  beets in a piece of foil and put on a baking sheet or in a casserole dish. The beets may drip a bit of juice. Roast until beets are easily pierced, about 1 hour. If you think of it, roast the beets ahead of time. The roasted beets will last a couple days in the fridge. Allow beets to cool enough to handle. Finely grate the roasted beets. Peeled or unpeeled is up to you. I never peel. Measure out 1 cup for cake and a tablespoon or two for frosting

To make Cake 

Preheat oven 350

Mix milk and vinegar and set aside

MIx oil and sugars until fully incorporated, then mix in vanilla and beets

In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.

Slowly mix in half the dry ingencient them add the milk and vinegar mixture. Mix in the rest of the dry until the batter evenly mixed. The batter should be a bit thick you can mix in another splash of milk to thin it out a little.

Divide the batter between the two well greased and flour or cocoa dusted cake pans. Bake  25- 30 minutes or until toothpick stuck in middle comes out clean.. Cake is done when a skewer inserted in the center comes out clean. Remove cakes and let cool completely.

To make frosting

In a large bowl, beat cream cheese until smooth then beat in butter until combined making sure to scrap the sides of the bowl to get it all. Add the half the  powdered sugar, vanilla extract, and a teaspoon of milk  and salt. Beat on medium speed until mixed, add rest of sugar and mix until smooth. Add a splash more milk if you want to a thinner frosting. And last but not least, mix in the orange zest and beet. Beat until combined.  Refrigerate the frosting for 30 minutes before using.

To frost cake place one layer on a cake stand or platter. Spread a good amount of frosting on first layer then place other layer on top. Scoop rest of frosting on top and evenly spread from top down the side.

HOORAY FOR SPRING!!!!!!!

Yesterday The mister and I went for a walk, a long walk. I was wearing a sweater, a light jacket and I  left the mittens and hat at home. There was sunshine, huge puddles and mud. Birds were chirping. It was amazing.

After our nice long walk, we got home and I needed to start dinner. It was a little later than I usually so I wanted fast and easy  I usually always have pesto in my fridge (I had to make some, but it only takes 5 minutes) because when it’s in there, I can whip up a big awesome meal in the time it takes to boil some pasta or quinoa or smear on toast or toss with potatoes. It really can be used on everything and can be made out of just about anything. Kale and walnuts are just one of so many fantastic combos. And frozen ravioli is always in the freezer too. I  used just plain cheese, but use whatever kind you like.

Together, pesto and ravioli, well that’s a quick, easy, and tasty meal, perfect for a spring evening,  And yea, there will be left over pesto from this recipe… just stick it in the fridge or freezer….you will be glad you have it.

       Pesto stuff. Kale, walnuts, parmesan cheese(nutritional yeast to keep it vegan), garlic, lemon, olive oil, and salt and pepper.

A few little pre steps before the blending.. Toast the walnuts. Just toss onto a dry skillet and stick on medium heat for about 5 minutes or until they start to become née and fragrant. Remove from skillet and add in a bit of water. Add in chopped or ripped kale and cover to let the kale tenderize, but only for about 2 minutes. (you want the kale to still be crispy and fresh tasting)  Drain water and add kale, garlic, toasted walnuts, cheese  and the juice of the lemon into a food processor. Turn on and slowly add in olive oil until you get to a nice paste, adding more oil to get to your desired consistency. Oh and don’t forget to salt and pepper to taste!

 Straight up frozen ravioli goes onto an oiled baking sheet.(make sure that non are overlapping) Place into an oven at 400 degrees for about 15-18 minutes, flipping after 10. If you want to add mushroom and a few more walnuts, just toss them onto the ravioli when you are flipping over the ravioli. 

When the ravioli is nice and brown and crispy, remove from oven and dump the ravioli and the mushrooms into a bowl. Add a big old scoop of the freshly made pesto and toss around. 

Look at this… fresh, crunchy, light and happy. Kinda like a spring day.

I am the best lady, making the mister a pretty yummy dinner. 

Have a great Tuesday!

-C

Kale Pesto and Baked Ravioli

• 4-5 cups chopped Kale
• 1/2 cup Parmesan Cheese ( Nutritional Yeast  to make it vegan)
• 1/2 cup Walnuts
• 1/4-1/2 cup Olive Oil
• 4-5 Cloves Garlic
• 1 Lemon
• Salt and Pepper
• 1 bag of frozen ravioli(use vegan or gluten-free if you want)
• 3-4 mushrooms

Note..There will be plenty of left over pesto… Just fridge or freeze it

Place walnuts in a skillet and toast on medium heat for about 3-5 minutes or until the nuts become fragrant. In the same skillet, add enough water  to cover bottom and add in all the kale. Place a lid on it and let kale wilt on medium heat for about a minutes or 2, Take off heat. Add walnuts. garlic, cheese, salt and pepper, and juice of lemon to a food processor. Blend. Now add in the kale and blend, slowly adding olive oil until a thick paste forms. You can add as much oil as you want to make it as thick or thin as you like.

Preheat oven to 400

Place frozen ravioli on an oiled baking sheet, making sure none are overlapping. Place into oven for about 15-18 minutes, removing after 8 minutes to flip. When you take the ravioli out to flip, slice up the mushrooms and grab a few more walnuts and toss onto baking sheet with the ravioli.  When the ravioli’s are nicely browned and toasty, remove (mushrooms and walnuts too) and place into bowl. Add a big scoop of pesto and toss to mix.

Serve and eat.. fork is optional.

Note..Add a thin layer to the top of any left over pesto to keep it fresh and from turning black 

Yesterday I spent the entire day (ok maybe not the entire day), but a the better part of the afternoon defrosting my freezer. Sure, I do the occasional chip chop here and there, just enough from around the freezer door so it will close, but ever few months I notice that everything in the fridge is not staying cold and that the freezer is not freezing stuff. Thats when I know its for real time to defrost. So a few days ago when I noticed my bananas were turing to liquid in the freezer, I knew it what I had to do….Completely empty the fridge  and melt/hack away the 2-4 inches of ice build up that accumulated. It is such a freaking pain in the ass.So on this defrosting day, I took all the stuff from the freezer, stuck it in a cooler, and the rest of the stuff, which is basically all veggies, I just tossed on the table. As I am hacking away with a metal spatual, a wooden spoon, and a constant rotation of pots of boiling water, I was thinking about dinner. I figured I might as well just eat up as much of the veggies as I could, you know, so I didn’t have to put them back in the fridge. And also, I was getting pretty annoyed because this particular defrosting session was taking way longer the anticipated, which made making dinner seem like another pain in the ass.  I figured I might as well just eat everything that is already out on the table, which pretty much narrowed down the “whats for dinner” conversations because it was already all over the place. And so dinner was a humongo salad for me, and for the mister, I made him a monster of a veggie sandwich. (my salad was exactly the same stuff as the sandwich, minus the bagel) Easy, fast, super duper yummy, pretty and piled so high with tons of veggies that the fridge is pretty much empty now. 

Look at the is beast. I don’t call it a monster sandwich for nothing.

The stuff included in this monster veggie sandwich..

Romaine lettuce, tomato, avocado for there is not real sandwich without them. Thinly sliced radishes, cucumber,a and onion for nice crispy crunch. Shredded beets, carrots, and purple cabbage to give  more crunch and a bit of sweetness. Then of course there needs to be something pickled, so I used banana peppers cause they are the SHIT!! And lastly some hummus for a nice creamy finish (plus a bit of protein) and yellow mustard because mustard on everything is just right.  Heres to a mountain if goodness that is no longer in the fridge! Served with a another mountain of roasted parsnips and carrots (more stuff from the fridge) and a tall glass of iced tea.

Lucky that today is farm share pick up cause the fridge is pretty much on empty. 

Yea it’s Thursday!!!!

-C

A Monster Veggie Sandwich

Note. This is just a guide.. Feel free to use whatever veggies you fancy. 

• Either a bagel, 2 slices of bread, or a big chunk of baguette (use a gluten free bread if you want or need too)
• Hummus- Homemade or store bought
• Mustard
• Something pickled like pickles, banana peppers , jalapeños or all three 
• Lettuce, spinach or some kind of leafy green
• Tomato
• Avocado
• Onion
• Radishes
• Cucumber
• Shredded Carrots
• Shredded Beets
• Shredded Cabbage

To assemble. Ready your bread.. Toast if you want, and stick it on a plate

On either side, smear the hummus and the mustard.  

Pick a side, start to stack by evenly disrupting veggies on top of veggies. Place the second piece of bread on top and  giving a little smooth to keep it together.

And go at it. Cut in half or don’t. Have a napkin or a long sleeve ready to wipe your face.

The other day the mister and I started reminiscing about some of our earliest memories of what our parents fed us or what they used to eat when we were growing up. One of the dishes that we both remember eating was the classic creamed beef on toast, or as my mom use to call it, shit on a shingle.   Yup, shit on a shingle. (who ever started calling creamed meat on toast is a freaking genius) I think that as a kid, I liked  the dish just for the mer fact that I could say the word shit and get away with it.  I think my mom liked it for few reasons; she could make a big butt load of it really fast, for a crap load of kids, on the super cheap. And I think that she just really like it.  

Shit on a shingle is one of those foods that I like to call “trash food”, you know stuff like beefaroni or pork and beans. Stuff that we all loved as little kids but might think twice about feeding to anyone now. ( I’ll still feed nick a can of beefaroni.. he likes it) As a throwback to our earliest food memories, (also a lack of food in the house and wanted to make something fast, easy, and cheap.. thanks mom!) I made the mister my rendition of the classic. Creamy Lentils and Mushrooms on toast. Not quite as trashy as creamed beef (lentils, mushrooms and onions are not trashy) but you get the same reminiscing feeling. I guess I could call it something like “stuff on a shingle” or lumps on a shingle”, but what kid (or adult)  would want to eat that. Let’s just stick with shit, it makes it more awesome to eat it.

The shit….. A few mushrooms, a bit of onion, cooked lentils, flour, milk, oil, salt and pepper, and garlic powder. And the shingles.. 2 pieces of thick white country bread. Slice the mushrooms and the onion and toss into a skillet with a drizzle of oil. Cook on medium heat until browned and fragrant..Remove from pan.In the empty pan still on medium heat, add in the olive oil and the flour. Whisky constantly, slowly add in the milk. Keep whisking until sauce thickens. Remove from heat. Add in  salt, pepper, and garlic powder.Add the mushrooms and the lentils into the sauce and give it a good mix. Oh, and don’t forget to  toast up the bread. Now dump that shit all over those shingles! Oh the memories.

If you need to, make it classy by serving it with a cloth napkin and a nice fork and knife. But eat it however you need to. (As kids we like dirty hands and no fork, preferably with a big tall glass of overly sweetened red flavored kool-aid)

Enjoy this fantastic Spring weekend!

-C

 Shit on s Shingle (Creamy Lentils and Mushrooms on Toast)

One serving

• 1 cup cooked lentils
• 2- 3 mushrooms
• 1/2 small onion
• 1 cup milk (cow, nut, plant… whatever you want)
• 1 tablespoon olive oil
• 1 tablespoon flour
• 1 teaspoon garlic powder
• salt and pepper
• 2 pieces of nice thick but soft white sandwich bread

Slice the mushroom and onion and toss into a pan or skillet with a drizzle of oil. Cook on medium heat until brown and fragrant than dump onto a plate. In same skillet, add the oil and the flour and mix with a whisk while slowly adding in the milk. Keep whisking until sauce starts to thicken. Turn heat to simmer and add in the cooked lentils and the sautéd mushrooms and onions. Push down the bread in the toaster.. and when it pops up, dump the shill over it.

  There is irish soda bread in your future. I can see it. A nice hardy hunk slathered in butter and honey, crumbs all over the place.  So all you have to do know is make it. 

I remember reading somewhere (I wish I could remember where) that irish soda bread is just four ingredients, flour, sea salt, baking soda and buttermilk and adding  anything else would make  it a cake. So when I decided to make irish soda bread, thats all I used. ( I made it with some wheat flour) What you end up with is a highly dense, super fragrant, soft, chewy bread with a crunchy crust. Definitely not a cake.

Note….You can for sure add in a bit of sweetener or even little fat to make it richer and softer, but then it wouldn’t be bread (or so that’s what I read) There are tons of other recipes out there that have other stuff in them. This is just a really simple basic recipe. 

White whole wheat flour and all purpose flour mixed together. Salt baking soda and buttermilk. That’s it.All the dry whisked together and in goes the buttermilk. Mix together until dough starts to form then dump onto a floured surface.  Handling dough as little as possible, knead into ball.

Place on a baking sheet and dust with flour. Take a sharp knife and cut  an X through the top about 1/2 inch deep.

Stick in into the oven for 50 ish minutes, or unit la tester stuck into the middle comes out clean and there is kind of a hollow thunk when tapped on. 

And now you have a very pretty, dense hunk of irish soda bread. 

Cut and serve with butter and honey (thats how the mister likes it) or whatever you want to eat it with.

-C

Irish Soda Bread

• 1 cup all purpose flour 
• 1 cup white whole wheat flour (or you can use all purpose) 
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk (or your choice if milk plus a tablespoon lemon juice) 

Preheat oven to 375

In a large bowl, whisk together flours, baking soda and salt. Mix in buttermilk until the dough starts to come together. If the dough seems to dry, add another splash or two of milk. Dump out dough onto a floured surface and shape into a ball. transfer onto a baking sheet, dust with flour and cut a x about 1/2 inch into the top. Stick into oven for 50 minutes until a toothpick comes out clean and the bread makes a hollow sound when tapped.

Let cool enough to handle.

Cut into and serve with a smear of whatever you want

Best eaten within a day or two

One of the best things about winter is that I can have something in the oven at any time and not worry about how hot the house is going to get.  I get to spend my free time (or my in between free minutes) baking up all the thing that I would not dare bake in the summer. (lots of bread and cakes) Yeah, I might complain a little about how cold it is outside (to my defense, -20 is kind of a bitch) but then I think of the super hot humid days that come during the summer and cringe.  At least when its cold out I am able to get warm, (que oven)  but when its super hot and humid, I just turn into something that border lines a wet towel and the rabbit animal… Not so pleasant.   I much prefer cooler weather. So no big surprise….I made bread.. or focaccia to be exact. And now you should too because first off, you want to eat it, and secondly, you can probably whip this up faster then it would take to get all of you winter warmies on and leave the house. Don’t leave, just turn the oven on.  The stuff, which isn’t a whole lot… Flour and salt.  A mixture of honey, water, and yeast. And olive oil. Its pretty much my pizza dough recipe, tweaked with the addition of oil, less flour and no kneading.  Mix together the wet and dry…I used my nifty dough whisk, but a wooden spoon or even your hand works. Mix mix mix. The dough should  be really slack and sticky.  And guess what.. no need to knead! Just make sure the dough is uniformly incorporated…hehe.. uniformly incorporated… sounds weird.         Drizzle the dough (don’t worry about making it into a ball, a blob is good) with a little oil and place in a nice warm place topped with a towel to rise for about an hour or until dough has doubled in size. Once is has fully risen, drizzle 2 tablespoons oil in two 9 inch cake pans.  Divide dough in half, and kind of smoosh dough into pans. Cover and let rise for another 20 minutes or so. When dough has finished its second rise, drizzle each  with another tablespoon of oil and with your fingers, fill out the pan and indent the dough, kind of like playing a piano or tickling a puppy(?)….Then layer your toppings (if you want any)  Start with any herbs, then the veggies. Then last, any cheese you got. I used thyme, cracked black pepper, tomato, onion, topped with parmesan cheese. And the other one is just plain old salt.  Pulled from the oven when nice and golden brown..set on a wire rack to cool for a few minute and removed from the pans. The mister was practically salivating waiting for a slice… and he was so not disappointed. Crispy outside with soft airy insides… Everything a perfect focaccia should be. The one with the toppings was the favorite for the first night, but for a peanut butter and cheese panini for lunch the next day…plain is the way to go.. My suggestion, do what I did, jazz one up and leave one plain. And then make more if you need too because the forecast call for another week of below zero!!! Oh the things that I’ll get to make! (me being positive) Stay warm! -C

Focaccia with out without stuff

• 3 cups all-purpose flour 
• 1 tablespoon salt plus 2 teaspoons for topping (can use more or less if you want)
• 2 teaspoons active yeast (or one package)
• 1 1/2 cups warm water
• 1 tablespoon honey (or sugar if vegan)
• 6 tablespoons olive oil

Optional toppings

• Fresh cracked pepper
• Thyme or any other spices
• Thinly sliced tomato
• Thinly sliced onion 
• Parmesan Cheese 
• Anything you want!

In a bowl or jar, mix honey (or sugar), yeast and warm water together and let sit for about 5 minutes or until yeast is activated and starts to foam In a large bowl, whisk together flour and 1 tablespoon of salt. With either a wooden spoon, dough whisk, or if you have one, a stand mixer with a dough hook, mix the yeast mixture with the flour. The dough is going to be really sticky so mixing might get a little gloppy, but keep at it until everything is full incorporated.. for about 3-5 minutes and don’t be afraid to use your hand… you can wash it off.  Once mixed drizzle with oil and cover with a towel. Let rise for about an hour or until dough has dubbed in size. When dough has double, coat two 8 or 9 inch cake pans each with 2 tablespoons olive oil. Dump dough onto floured surface and cut in half. Take each half a place in pan. cover and let rise again for another 20ish minutes. preheat over to 400 degrees After second rise, lightly take your fingers and push down dough, making little indents all over the surface. Drizzle each with another tablespoon of olive oil and sprinkle each with a teaspoon of salt. If using spices or any other toppings, nows the time to layer them on. And do any cheese last! Place in oven and bake for about 30 minutes or until the tops are golden brown. When done, place on a wire rack and let cool a bit before removing  from pans. Done!!  To store, place in a paper bag.. best eaten within a few days!

So the mister wants to know…”Why would anyone ever buy those crappy english muffins from the store when they could be eating these?”

Good question…And we will all answer….”Never again! Because I now make the sickest E.M.s around.!”(E.M.s is the cool short way to say english muffins and now that you are going to make your own….man, your so cool!)

These E.M.s are perfect. Easy to make, not overly fussy, and you end up with a super yummy, extremely versatile, individually portion super sweet little disk of bread. And the best part is..nooks and crannies! I think that is why I decided to make these E.M.s,  so Nick and I can talk the about nooks and crannies…(Sometimes we need light conversation)

We start with flour and salt whisked together in a bowl. The honey, yeast and warm water are getting on proofing in a jar. An egg waiting to be cracked, some milk, and 2 tablespoons of butter. All this good stuff equals…nooks and crannies!

Oh you like my nifty dough whisk….me too, I use it all the time. Maybe I should have a dough whisk give away  ……maybe…..

Everything all mixed together, dumped onto a floured surface and kneaded for 10 minutes by hand…..If you have a stand mixer, you can use it if you want, but you are missing out on the fun of doing it by hand….

When the dough has been sufficiently kneaded, gather dough into a nice ball, coat with a little oil and place back into bowl. Cover with a towel and stick in a warm place to rise for about an hour or until it has doubled in size.

When dough has doubled, punch down and plop out onto floured surface. Dust the bottom of a griddle or in my case, two cast iron pans, with corn meal. Divide dough into 8-10 equal balls and smash into 2 inch thick disks. 

Place on griddle or pans and sprinkle more corn meal on top of each E.M. Cover and let rise for another 15 minute. 

Now the E.M.s  have rested, turn the griddle (or pans) on to low heat. Once your griddle (or pans) gets hot, continue to cook that side for another 7-10 minutes, or until golden brown. Flip and cook other side for 10-12 minutes or until golden brown. Once browned, check for doneness with a thermometer. The inside should reach 200 degrees.( if you don’t have a thermometer, fork split one open and check…. you are going to eat it anyway) If the outside cooked faster then the inside, no worries, just pop them into the oven at 350 for 8-10 minutes. I had to pop mine into the oven for to cook completely.

 Remove form griddle, let cool a bit, and ……Fresh, fluffy fat, fantastic….Everything and more that a real english muffin should be. Split open with a fork and……. the nooks and crannies! So spot on.  Serve with anything your heart desires…I served these with whipped honey butter…. and eat the only kind of E.M. you will ever again eat. Grocery store english muffins be damned!

Enjoy and Happy Tuesday!

-C

English Muffins

Ingredients

• 2 1/2  cups unbleached all-purpose flour
• 2 teaspoons honey
• 1 teaspoon salt
• 2 tablespoon butter at room temperature
• 1 1/4 teaspoons active dry yeast
• 1/4 cup warm water
• 3/4 cup milk
• 1 egg
• cornmeal for pan

Combine warm water, honey and yeast in a bowl to active..about 5-10 minutes or until yeast is foamy.

In a separate bowl, whisk together flour and salt. Mix in butter(I use my fingers) When yeast mixture is done proofing, whisk together mixture with the egg and milk. Add wet  to dry and mix until just incorporated  Dump out onto floured surface and knead dough for 8 minutes, adding a bit of flour whenever dough starts to get too sticky.  Roll into a ball, coat with oil and place back into bowl and cover with a towel. Let rise for 60 minutes or until sought has doubled in size.

Once the first rise is done, deflate dough and divide into 8 equal pieces(10 for a slightly smaller muffin).  Smoosh each ball into a flat disk, about 2 inches thick) and place on a cold cornmeal dusted cast iron griddle. (I used 2 cast iron pans) Sprinkle tops of muffins with more corn meal and let dough rest for another 15 minted.  Turn burners on low heat. Let griddle get hot and continue to cook the muffins for another 10 minutes or until golden brown. Flip and cook opposite side until gold brown and remove from griddle. To make sure the muffins are cooked completely, stick an instant read thermometer into the center…it should read 200 degrees. (if you don’t have a thermometer, split one open… the tester E.M.)  If the E.M.s are not completely cook, just stick in the oven on 350 for 5-10 minutes or until cooked throughout.

Remove and let cool.  To serve, split open with a fork and give a light toast. Spread with butter, jam, peanuts butter, anything you want…maybe  make E.M pizzas! 

HORRAY, its Saturday!!! I don’t care that I have a bunch of laundry and house work to do, bills to pay, a mangy dog to groom… I get to do it all at home with the music blasting,(maybe some  holiday tunes) a lot of coffee, in my comfy sweats and the oven on. Weekends are always a mixed bag of crazy for me but I can usually count on being at home for a chunk of the morning or afternoons and that’s when I jump at the chance to make me some yeasted bread. Give me a couple of hours, my list of chores and watch me go.. I can mix and knead,, set aside to rise and hit up cleaning that toilet. Go back and knead, divided and rise again, then go fold all the laundry. Stick the bread in the oven and watch out, I am mopping the floors. I am nothing if not a fantastic multitasked, much like these rolls. You can serve them as a side for dinner , use them as a sandwich roll, or eat them as the star with a dab of butter and a drizzle of honey. The possibilities are endless. This particular recipe is fantastic for may reasons….  Its pretty simple, not to many ingredients and is made with whole wheat flour. If you don’t want 16 rolls, you can make the dough, bake half and freeze  the rest. You could even bake into loaves of bread instead.Yeah, sounds good right?  Go ahead, you know you want to. Just do it!I always gather the ingredients.. I have learned over the years that if I have all my stuff out and measured in front of me, I will almost never forget something and that I make less of a mess. It also helps that I find it pretty. So, flours and salt are whisked together. The yeast and honey in a bowl waiting to be proofed. The butter in need of more melting and an egg.. Pretty. Honey and yeast mixed with a cup of warm water.  BE CAREFUL with the temperature of the water.. If its to hot, the yeast will kill the yeast and you will have to start over again, but I trust you won’t do that.Now that the yeast is active, mix in melted butter and egg. (Make sure the butter is not hot, warm is ok)  Add wet ingredients to the dry and mix.

I have a super awesome dough mixer , it helps to mix and not completely stick like it does to a wooden spoon. Dont have one? Use a wooden spoon, it works the same with a little more stickiness..You have a stand mixer? Well fancy you. No I am not jealous,(maybe a little). I like using my hands when making bread, but you? Go ahead, use your mixer, its cool with me. So mix you dough, you want the dough  wet and  sticky but still able to roll into a ball. If you need to, add a pinch more of flour, just enough to help form a ball.  When ball is formed, drizzle oil and rub all over and place in bowl with a damp towel. Let sit somplace warm to rise for about an 45 minutes or unit dough has  doubled in size. A good warm spot..Try the top of the fridge, thats my rising spot.

Once it has doubled, roll out onto a nicely floured surface and..my favorite part,  punch it down and knead for a few minutes…. This dough doesn’t need a lot of kneading, just enough to reform ball and get some air out. Now divide and place into well buttered pans. I used two 9 inch cake pans, but a 13 X 9 pan or baking dish would work or loaf pans if you want loaves. Just make sure to really  butter the pans.

                                                           Little ball of dough turned into big balls of dough. (Yeast is so cool!).Into the oven they go.  Right before I baked them I gave the tops a little milk wash, just for color. Do it if you want, you could even do an egg wash, but it’s really not necessary. Oh boy… Fresh from the oven…Take a bit of butter and melt over the top….So lovely! Who wouldn’t want to just tear these beauties apart?

Now eat.. Eat with jam, eat with cheese, eat with peanut butter or with a bit of honey. Or, eat as is…..Just eat it and enjoy you labor of love and the satisfaction that you just made those delicious rolls that you are eating.

Honey Wheat Pull-apart Rolls.

Ingredients

• 1 cup all-purpose flour
• 1 3/4 white whole wheat flour
• 2 tablespoons honey
• 4 tablespoons melted butter
• teaspoon salt
• 2 1/4 teaspoon yeast
• 1 egg
• 1 cup warm water
• 2 tablespoons butter(to rub over baked rolls)

Makes 16  good-sized rolls

In a large bowl whisk together both flours and salt.

In a smaller bowl add warm water, yeast and honey. Stir and  let sit for  5 – 10 minutes or until the yeast has grown and is foamy. Meanwhile, melt butter and let sit for 5 minutes. When the yeast has proofed, whisk together with butter and egg. Add to dry ingredients.

With a dough spoon , wooden spoon, stand mixer  or your fist, mix (or knead) until the dough comes together and begins to form into a ball. You want the dough to be wet and sticky but add a pinch or two of flour if its to wet and not forming a ball.

Coat dough with a little oil and place back into large bowl. Cover with a towel and place in a warm place(The top of the fridge is great) Let rise for 45 minutes or until the dough has doubled in size.

When dough has doubled, dump dough onto a well floured surface, flour up you hand and punch down the dough and knead for a few minutes. Divided dough  16 even balls.  Now is a good time to preheat oven to 400 degrees.

Place in greased pans ( 8 in each) and cove with plastic and let rise for another 20-30 minutes or until dough has doubled and filling out the pans.  When the second rise is done, place in oven and bake for 25 minutes or until a nice light brown. If you want a darker crust, right before baking, lightly brush the tops of rolls with butter. As soon as the rolls are removed from the oven take the remaining 2 tablespoons of butter( one tablespoon for each pan) and melt over top of  rolls

Note..If you want to freeze any rolls, place in a pan after fist rise and stick in freezer until frozen Transfer to a airtight bag. When you want to use, simply pop out of freezer and let sit for about and hour. Bake as directed above.

Guess what guys ….I got myself a sick vintage waffle/ griddle iron. I couldn’t be more thrilled!!! I found this thing at the local recycled goods store the other day, along with a very beautiful old white pyrex mixing bowl. It was one of my best thrift store scores! (Checking out the inventory and the condition of all the old things that day, I would say an old lady had just died and all her perfectly keep, mint condition kitchen stuff had just been donated.  But it’s cool, cause I get the feeling that she was at least 90, with a big loving family, and was happy until the day she died. And I am sure she would be pleased that I have taken over the waffle maker. Thanks old lady!)

 And now I am pretty sure that  everything I make for the next week will be cooked on said waffle/griddle. I am serious, I already have a list of things to try and cook on it; cookies, biscuits, granola bars, potatoes, fruit, some type of pasta situations…. the list of possibilities is endless and I bet that at least 1/2 of these things will be totally awesome and amazing.

But first thing first. I need to make dinner.

So waffles for dinner!! 

Note. These waffles are completely 100% fantastic for any meal you want to make them for. They consist of nothing more then beans, a shit ton of veggies, and just a bit of cornmeal. But don’t let that fool you because they are super packed full of so much flavor, have a really soft tender inside, with a nice crispy outside and are so super pretty. They are wonderful! The stuff. First, we got a big old pile of shredded up veggies which include; carrot, beet, sweet potato, onion, parsnip, celeriac, and a little bit of kale.  A we got a bowl of rinsed and strained white beans, a little bit of cornmeal and salt, pepper, and garlic powder. 

The makings of something amazing!Before you do anything. get your waffle iron out and preheat it. 

While thats going on, take you beans,  add 3/4 cup water and puree until smooth with whatever blending device want to like to use. (I used my hand blender…less to clean)Now collect all the shredded veggies and dump into a big bowl with the bean puree, the spices and the cornmeal. Mix until combined. The batter should be thick, but not dry. If its seems to wet, add more corn meal, or too dry, add a little more water.

Note how my batter turned a magical pink… I love beets, they make everything pretty! And check out that bowl!When your waffle iron is preheated, oil it if needed (if your not sure, add a little oil just to really make sure your waffles don’t stick) and take appropriate size spoonfuls of the batter and stick on iron. Close it and wait…..My iron has a little light that turns on when the waffles are done cooking, so I waited patiently (ok iI did open it a few time) until light tuned on and removed the perfectly cooked waffles.

Did I mention how awesome my new/old vintage iron is?

SO AWESOME!!

I made a little gaucamole and gave the mister and little bowl of plain Greek yogurt with lemon juice, but feel free to top, drizzle, or dump whatever you want onto these beauties… 

Happy waffle Wednesday!!!

-C

Veggie Bean Wonder Waffles

Makes 8-10 waffles (in my iron) feeds 2-3 peeps

• 1 small carrot shredded
• 1 small parsnip shredded
• 1/2 a small celeriac root
• 1 small beet shredded
• 2 kale leaves chopped into tiny bits
• 1/2 an onion, shredded
• 1/2 a small sweet potato shredded
• 1/2 cup cornmeal
• 2 cups(or 1 can) cooked, rinsed and strained white beans
• 2 teaspoons garlic powder
• teaspoon each salt and pepper
• oil for iron(if needed)

Note on veggies… I used what I had in the fridge and shredded, it came to about 3 cups. If you don’t have these specific veggies or only want to use a few.. go for it. Just make sure to have 3 cups of whatever veggies you use.

Take you beans and blend them up with whatever device you would like to use. Once creamy, add to a bowl with the rest of the ingredients. Stir until combined.

Once the waffle iron is preheated, oil it( if needed) and place the recommended amount of batter right on it there. Close and cook until golden brown and waffly.

Serve on a plate with topping of your choice, A few suggestions.. Guacamole, salsa, hummus, mustard, greek yogurt… anything that tastes good to you.

Eat as breakfast, lunch or dinner…

Fork into face