You ever have one of those days where its  9 am and your ready to call it a day? . Yesterday was one of those day for me. Its spring vacation around here (more like an  arctic vacation) and I had volunteered my day to babysitting/ hanging out with 2 of my nephews, ages 11 and 13. (I know, I am the greatest sister). I had all of these great ideas and plans of things to do, but when it came down to it, they wanted to do nothing but play video games and not really listen to anything I said. I basically had to drag them outside to go for a walk we me and that’s all I could get them to do  My great little nephews, I love them so much, but yesterday they had their minds set on being little monsters.

I needed a drink. And I needed lunch. And so I was inspired to make this bloody mary tomato soup. Its got all the essentials to a great drink, the tomato, the spice, the zingy flavors, but warm and thick to eat as soup which was a perfect lift for a freezing cold dragging day. And no, I didn’t add the vodka to it because that would be irresponsible of me.  I am not about to serve up lunch soup to a couple  young boys with alcohol in it. I am not a dumb ass…Save the vodka for when the kids go home!

 What we have going here…… Chopped up onion, celery, and carrot in a pot. Stick that pot on the stove for a few minutes on medium heat to start the cooking process.  While that happening get the other stuff ready.  A big can of diced tomatoes, hot sauce, worcestershire sauce*,  prepared horseradish*, celery salt, garlic powder, salt and pepper And last but not least a good squirt of yellow mustard. Now add it all to the pot and bring to a boil. Turn down to low and stick a lid on it.

*I used  the horseradish that is made with only horseradish and vinegar…..You can use the other stuff that contains sugars and milk, but I don’t know how tastes. And the worcestershire sauce I used did not contain fish but be aware that a lot of the popular brands do, so if you care, check labels!

After about 20 minutes the veggies should be soft and the flavors should all have melded together. Taste  soup as it is cooking and add any more spice that you want.

Now in goes the emulsifying stick of fun! (Or dump in a blender) Blend blend blend!  

I stopped when I got to a smooth consistency with the littlest bit of texture.

And now the soup is now ready for the bowls!

And there it is…served with a stock of celery and a wedge of lemon (I forgot to add them to the pictures!)  A bloody Mary to take the edge off any drag of a cold weather day. And best part..   left over soup is great served chilled with a shot of vodka to loosen this Mary up!

Have a Happy Day!

-C

The Stuff

Side note…The spicier ingredients…hot sauce, horseradish, and worcestershire sauce are pretty flexible. My advice is to start with the lesser amounts of the ingredient and work your way up until you get to your happy soup place.

• 32 oz can of crushed or diced tomatoes
• 2 medium carrots
• 1 small onion
• 2 stalks or celery plus more for garnish
• 1-2 teaspoons horseradish
• 1-2 teaspoons worcestershire sauce
• 1-2 teaspoons hot sauce or  ground cayenne pepper
• 1 tablespoon yellow mustard 
• A lemon cut into wedges (To squeeze on as a garnish)
• 2 teaspoons celery salt
• 1 teaspoon garlic powder
• Salt and cracked pepper to taste

Dice up carrots, onion and celery and place in a large pot and cook on medium heat for about 5 minutes. Once the  veggies are slightly soft, add in the rest of the ingredients plus one tomato can  worth of water. Bring to boil, cover and turn heat down to low. Cook for another 15-20 minutes or until all the veggies are super soft and the flavor have all developed.  Add salt and pepper, taste and add any additional spicier spices that you want.

When happy with taste, either  in a blender or with a hand emulsifier, blend soup until smooth (or to your desired constancy) Soup is now ready to serve.

Ladle or pour into bowls  and serve with a stalk of celery and maybe a wedge of lemon. Crackers or croutons are welcome too.

Eat with a Spoon

Soup left overs are great refrigerated and served cold. Add a splash of vodka to make it fun.

When something goes on sale at the grocery store, I tend to buy it. Being that it is Valentines Day this week, all the stores are having specials on all sorts of sexy things… and strawberries are one of them.  Now I am not a huge fan of buying produce that is terribly out of season, but I can’t help myself…a good deal is a good deal and the strawberries were a super good deal. I was just going to make some sweet ass strawberry jam or maybe a lovely strawberry cake with them (and I probably still will), but these strawberries are actually super juicy and full of flavor, and it’s always nice to eat some full flavor freshy strawberries… especially soaked in balsamic vinegar.  And yeah,  I think that this salad is pretty sexy, so it makes for a perfect Valentines day dish.

A handful of ingredients and 5 minutes will get you to a fantastic salad experience.

A bowl of  baby spinach, a few chopped up strawberries*,  half a sliced avocado and a small handful of toasted almonds.. Oh, and don’t forget the balsamic vinegar…. 

*Note.. Strawberries are kind of heart shaped already so if you want, reserve a few slices to fancy up you salad presentation, but chop up the rest into smaller pieces.

Pour the vinegar on the strawberries and let sit for at least 5 minutes. (the longer the strawberries can sit with the vinegar, the better)

 Pile it on..  thinly slice avocado.. rough chopped toasted almonds… It’s pretty much as easy as it can get.And last but not least, toss on the balsamic soaked strawberries and drizzle the remaining vinegar. (if you made hearts, place on top to make pretty) Sprinkle with a pitch of salt and pepper and pow! Fancy, sexy, delicious salad.

Not to shabby for  5 minutes and a handful of ingredients.  Anyone (don’t feed to a person with nut allergies) would be so syked to be fed a salad like this… You yourself should be pretty excited to eat a salad like this. Heck, I am excited to eat a salad like this!

A love salad for everyone and everyday!

YAY for Thursday and Happy meal planning!!!! 

-C

♥ Balsamic Strawberries on Spinach Almond Avocado Salad ♥

Ingredients for 1 large or 2 small salads

• 3-4 ripe strawberries
• handful of roasted almonds (slivers or whole)
• 1/2 avocado
• 2 tablespoons Balsamic Vinegar 
• 3 cups baby spinach
• Pinch of salt and pepper 

Dice strawberries into small pieces (reserve a few whole slices for heart shapes if you want) and toss in a small bowl  with the balsamic vinegar. Let sit for at least 5 minutes. Rinse and dry spinach. Place in a bowl(s) and top with thinly sliced avocado, chopped almonds and balsamic soaked strawberries. Drizzle the residual vinegar on top and sprinkle with a pinch of salt and pepper. 

Eat with a fork

This year for Christmas my family decided to do a mid day brunch lunch thing. Everyone has their own little families that they do the morning with and then everyone goes their own ways that nigh(Nick and I do our own Christmas celebrating at night)…That leaves a chunk of mid day to hang, talk, play, exchange stockings and then usually someone gets a little pissed and yup, time to go. Its totally cool, we see each other too much anyway. So food wise, it was pretty basic. Eggs, hash browns, a ham, fruit and bagels… The hash browns were store bought, Me and nick did the eggs frittata style and the ham was just stuck in the oven….Not much to do. But then one of my lovely sisters requested gravy…..and so it was made. And a basic brunch was turned into a gravy laden food feast. And so you know, I am not a huge gravy fan, or I never really have the opportunity to eat gravy, its just not in my food rotation..until now. I was really impressed with myself on this one.

We have white mushrooms, kale, red onion, garlic, soy, nutritional yeast(if you don’t have, no worries, you can get away with not using it), sage and thyme and corn starch…

Dice up onion, mushroom and garlic… Into a pan on medium heat with a bit of olive oil…just to soften up

Toss in the spices, nutritional yeast and the soy sauce and let meld together for a minute or 3

Add 2 1/4  water and whisk in a tablespoon of  corn starch….and let it simmer

 Once the gravy gets to that super nice consistency…add in finely chopped kale and let gravy simmer for another 5 minutes or so

Transfer to a nice bowl or gravy boat, stick a ladle or big spoon and get to graying up all your food!!!!!

Everyone was to busy eating for me to get a good picture of the gravy on food, but trust….it was all over everything!

-C

Makes about 2 1/2 cups 

• 7-8 white or cremini  mushrooms
• 1/2 small red onion
• 2 kale leaves
• 1 1/2 tablespoons soy or tamari
• 1 teaspoon ground sage
• 1 teaspoon thyme
• 1 tablespoon nurtitional yeast
• 2-3 cloves garlic
• 2 1/4 cups water
• tablespoon corn starch

Dice onion into small bits, slice mushrooms nice and thin and dice garlic into wee little pieces.. Toss into a skillet with a bit of olive oil on medium heat and let mixture soften and smell nice and fragrant. Toss in the dried herbs, nutritional yeast and soy sauce and let cook for another few minutes until the mixture sucks up all the soy sauce and the veggies start to brown.

Add in the water and whisk in the corn starch. Turn heat to low and let simmer until gravy starts to thicken. Finely chop the kale and toss into gravy when its about done.. Simmer for another 5 or so minutes or until you can’t wait any longer….Serve straight from the pan or transfer to a gravy holding device,. Pour gravy on everything!

YUM YUM YUM ENJOY!!!!

      I figured now is a good time to get this recipe out there before we get to far into spring and summer recipes because there is going to be a lot of banana ice cream filled recipe coming and I figured its a good idea to have the basic banana ice cream recipe ready for people to refer too.  And because I made so much fantastic naner ice cream, I also made a cookies and cream naner ice cream for my sisters and the mister.

Comments that I got from my sisters and the mister when I made them this ice cream

-Sister one.”I give this my sister seal of approval.. It’s so good.  The first dessert you have made that I liked! (not including all the other desserts that you have made that I liked)”

-Sister two- “Wow.. it looks like ice cream and feels like ice cream and tastes like ice cream.. You should make me this ice cream!” (I was confused too because I was pretty sure I just made her some)

-The mister- “I am so excited for my new fly fishing pole!”

Ok, so the naner ice cream isn’t new to the mister and he IS very much excited for his new fly fish pole. So excited that he forgot to tell me how amazing that I am and to thank me for making him a big bowl of yumminess. (It’s ok, I forgive him)

And yes, this is probably one of the easiest, most delicious, healthy and amazing frozen dessert that you will ever eat. You will probably find yourself buying mass amounts of bananas and stocking the freezer until things just start falling out. (which is also ok because it’s only bananas and you can’t have too many frozen bananas)

   The stuff you need for this ice cream…. Nice and ripe bananas, peeled and then frozen* That’s it.

To make it, place frozen bananas into food processor and hit the on button. Process the crap out of the namers until nice and silky smooth. 

*Note, the smaller the frozen chunks are , the faster and maybe a little easier for the blender to blend the naners into ice cream. So if you think of it, chop bananas into pieces before freezing or even after.

After all blended and smooth, either eat right away or scoop ice cream into a freezer safe container and stick in freezer. That’s the banana ice cream…  And it is amazing and so so so so so addictive. I make a batch, think I am only going to eat a scoop, then find myself eating half of what I have made, but it’s ok cause it’s only bananas. 

Now for the cookies and cream banana ice cream..One batch of banana ice cream, either freshly made, still in food processor or made ahead and placed in a food processor and given a good pulse to smooth it up.

Add cookies in, crushing a bit beforehand and pulse till combined. Now you have cookies and cream naner ice cream…. and everybody is happy.

Scoop into a cup, a bowl, a freezer safe container, or directly into your mouth. Be careful…. You can still get brain freeze from eating naner ice cream too fast!

Keep it real hump day drum bum!

-C

Basic Banana Ice Cream

Makes one batch. Good for 3-4 servings

• 4-5  ripe bananas peeled and frozen

Peel  bananas and stick in a freezer bag or container and freeze. When bananas are completely frozen, break into pieces and stick into a food processor or blender and puree until silky smooth. 

Eat right away or scoop into a freezer safe container for later.

Cookies and Cream Banana Ice Cream

• 1 batch banana ice cream
• 5-10 (depending on your cookie need) cream filled cookies like oreos or Trader Joe’s Joe Joe’s (These are gluten free)

In a food processor, blend banana ice cream with cookies.

Eat right away, with a utensil of choice in a container of choice.

Bowl licking is acceptable. 

First off.. Happy Saturday  and Happy Valantines Day!

Once again, it is so F-ing cold out and I don’t want to leave my house! And because of the cold we decided to forgoing the traditional V day hike(kinda sad) but instead are going to just hang at home and watch movies. (which is actually kind of nice because now I get to stay all frumpy and warm , hanging out in my baggy old sweats and oversized sweater (so sexy right?)  

Anyways..  being all cozy usually entails something warm and yummy to drink. Neither of us are really big on hot chocolate, (plus we don’t have the stuff to make it) and sure we could crack open the fancy bottle of wine we bought for dinner (4.99 Trader Joes Special!!!!) or we can save that and I can whip up something a little spicy sweet.

Warm winter lemonade!! We are both big on lemon in everything and I just bought a bunch of sweet meyers lemons, so I think it’s meant to be.

Sweet, a little spicy, and warning….Perfect for a day of cuddling on the couch or for something to warm you after being outside. Great for anyone who wants a little something tasty that isn’t chocolate or booze, even good for those that might be feeling a little under the weather.  Kids and adults alike…. this winter lemonade works for it all.  

So whip some up and stay warm!

And have a fantastic day!!!

-C

Serves 2

• 1 Meyer lemon (can use regular lemon too)
• 3 cups water
• 2 tablespoon of honey (use sweetener of choice if vegan)
• A few sprinkles of cinnamon(optional but recommended!)

Slice lemon and place into a pot with water, cover, and bring to a boil. Once boiling, remove from heat and let sit for a minute or two. Transfer to a blender (or use a emulsifier) and blend until frothy.  Place a tablespoon of the honey or whatever sweeter into each cup. (add more if you like) Strain lemon mixture in equal amounts into mugs. Stir and sprinkle with cinnamon.

If you don’t want to use the blender method, you can juice 1 lemon, split into two mugs , add sweetener and top with hot water.. Don’t forget the cinnamon! 

Before we left for the weekend, I was was trying my hardest to empty the fridge out of all food with the intention of leaning it empty so I could leave it open to defrost while were were gone. Unfortunately I was not able to make it happen. What I did make happen was emptying it almost completely so that when we got home, we had pretty much no food in the house, except for a few things that probably should be eaten.  Plus one of the last things that I want to do after sitting in a car for 6 hours is go to the grocery store, or anywhere for that matter, so I was determined to make with what wet had in the fridge:

• Carrots
• half of a gigantic kohlrabi
• soy milk
• iced tea
• bananas that needed to be frozen
• strawberries

Perfect!  A few carrots and half of a gigantic kohlrabi.. plus at the hotel we were staying at, there were fruit bowls in he lobby full apples. Every time I went past the apples (which was a lot) I grab one or two, so I have a few apples (I actually have a lot of apples now). All the things I need for a super awesome salad slaw. Apples with their  nice sweet crispiness and kohlrabi with its cabbagey, crunchy earthiness, tossed together with some vinegar, some toasted walnuts and some carrots, I mean, so freaking good. And to make it a bit more of a meal, I made some lentils to go with it. But the best part was there was no need to leave the house!!

     The stuff… A huge hunk of a bigger then my head kohlrabi (or 2 normal bulbs). A carrot, an apple, toasted walnuts, red wine vinegar, and some salt.

Pretty simple stuff going on here. Just peel and julienne the kohlrabi, carrot and apple. (no need to peel the carrot or apple unless you want too) and stick it all into a bowl.  I used my mandolin, which is one of my favorite kitchen tools ever, but if you don’t have one, a box grater works too.Sprinkle with salt and a good glug glug of red wine vinegar. Chop up the walnuts (some big chunks and some very small pieces makes for good eating), toss it all together and, well that’s it. But wait…. let it sit for a few minutes before serving to really let the flavors draw out.And there we have it. Super fast, full of flavors and crunchy texture. A salad slaw after my own heart.

Serve it as it or add to a bed of greens, rice, or lentils… and make sure to save at least as little… cause its an awesome little pre-bed snack.

Happy Week!!

-C

• 2 medium sized Kohlrabis 
• 1 medium apple   
• 1 small carrot
• 1/2 cup toasted walnuts
• red wine vinegar
• salt

In a large bowl, julienne kohlrabi (after peeled) apple and carrot. Sprinkle with salt, add in vinegar. Rough chop walnuts and toss the whole bit together. Let sit for at least 10 minutes, if not longer before serving. (A great salad to make ahead of time)

Eat as is, or toss onto a bed of greens, plate of rice or a bowl of lentils.

Any left overs only end up tasting better the next day.

I have been meaning to make this jam for a while now. I’ll buy a bunch of jalape%u00f1os, then slowly, before I get to cooking them down,%u00a0end up eating them%u00a0all. But not today,%u00a0and the rewards are great, Fresh jalape%u00f1o jam. So much potential for the greatest of things%u00a0(I am thinking mango jalape%u00f1o sorbet%u2026 no, I am making jalape%u00f1o mango sorbet) And if you, like me are a jalape%u00f1o fan, this is going to make your life amazing. You will find yourself jamming up everything, or maybe just eating it with a spoon.

Whatever you want to do with it,%u00a0just make it.%u00a0

Honey and jalape%u00f1os.. All you need, well a little salt and water too, but that’s it.

What you need to do is remove the stems,, most of the ribs and half of the seeds removed. (You could remove all or none of the seeds depending on you heat preference)%u00a0Chop the peppers%u00a0into small chunks, toss into a pot,%u00a0sprinkle with a bit of salt, add in a splash of water. Place%u00a0the pot on medium heat. Top it with a lid, and give the peppers a good stir%u00a0every few minutes. While the peppers are cooking, you want to make sure the bottom isn’t sticking and buringin. If that starts to happen, just turn the heat down a bit and add%u00a0in a little splash more of water.

After about 20 minutes, the peppers are fully cooked and falling apart. The liquid is cooked down and the peppers are starting to caramelize on the bottom of the pan. When that happened, remove the pot from heat.

Now you can either blend the peppers, mash the peppers with a fork, or leave it chunky. Thats a choice Ill leave to you. ( I like to blend, but keep some%u00a0chunks)

And drizzle in a bit o honey. As little or as much as you like.

And scoop into a jar.%u00a0Eat the jam on anything you want. (I found myself eating it with a spoon)

Keep it Real!

-C

Makes about 1 1/2 cups of jam

• 10 large jalape%u00f1o peppers
• a pinch of salt
• About 1 tablespoon of honey, but add more if you like (And if you want to keep it vegan, use agave or sugar)

Wash, remove ribs and most seeds (the more seeds you leave the hotter it will be)%u00a0and dice jalapenos into small chunks. Place in a pot with a few%u00a0splashes of water and a sprinkle of%u00a0salt. Turn on medium heat and cover, stirring every few minutes. If the peppers seem%u00a0to be sticking %u00a0o the pot and burning, turn heat down and add another splash of water.%u00a0After about 20 minutes, the peppers should be really%u00a0tender and%u00a0falling apart. The liquid should be completely cooked out and the peppers will start to caramelized at the bottom of the pot. When that starts to happen, remove from heat. %u00a0Now%u00a0either mash with a fork, blend with a hand blender, or leave superr chunky. Drizzle in honey (or sweetener)%u00a0and stir.%u00a0

Eat right away or stick in a jar and store in the fridge for up to a week (It won’t last that long)

%u00a0 %u00a0 %u00a0%u00a0And that’s how I know that this is a winner.%u00a0As an awesome aunt, when I have any of my nieces or nephews, %u00a0I 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%u2026 I mean, why not right?

The stuff%u2026 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%u2026 Plus a bun of some sort is necessary.%u00a0 %u00a0 %u00a0 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.%u00a0Add 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%u2026 toast while waiting. If not, just get the buns ready%u00a0And Then dump a good heaping pile right onto a bun. Add some cheese, or not..and eat with wild abandonment, %u00a0making sure to get as much on your face as you get in you mouth.%u00a0

Fantastic Friday!! Live it up.%u00a0

-C

Black Bean and Bulgur Sloppy Joes%u00a0

• 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%u00a0
• 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. Saut%u00e9 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.%u00a0

Eat with hands%u2026 Sloppy is good.

Happy Friday!

A simple post for the simplest of soups.%u00a0Minimal ingredients, no fuss, fast to make but can be left all day to simmer%u2026%u2026. And oh so very very good.%u00a0

This has been one of my go to soups this winter. Warming, hardy, comforting%u2026.every kind of soft cozy feeling that I need when I can’t leave my house because it’s so cold out that all I want to do is sit on the couch wrapped up in a blanket, with a book, and eat hot soup. (That’s the my plan for the weekend) But it’s also good for any type of weekend activities you might have%u2026 it’t kind of the perfect soup.

The%u00a0Stuff. A%u00a0medium sized butternut squash, seeded and diced (no need to peel, but go for it if you want) About a pound of broccoli, (fresh or frozen) and a few shallots. Salt, pepper and a few cups of water.%u00a0

Note.. I didn’t add any spices to this batch because I really love the flavor without anything. With that being said, I have made this same soup with sage, rosemary, turmeric, even curry. Almost any flavor works in this soup.%u00a0

%u00a0 %u00a0%u00a0The chopped squash and broccoli go into a big pot with about 2-3 cups of water. Add about a tablespoon of salt and pepper. Lid up the pot and place on medium low heat for about a half hour, or unitl squash and broccoli is%u00a0fork tender. Now blend together with either a emulsion stick blender or place in a blender for 3-5 minutes until completely smooth. Add enough water to keep things moving. Add more water if you want a thinner soup, less for a thicker soup. Season with more salt and pepper to taste. Once blended, place back in pot on simmer until ready to serve.%u00a0

When the soup is simmering, thinly slice the shallots and toss into a pan. Saut%u00e9 until soft and fragrant.%u00a0

%u00a0Finish off with a drizzle of balsamic vinegar and top with the %u00a0saut%u00e9ed shallots.

Soup and a spoon. So simple, so good.

Have a great weekend%u2026..Try and stay warm!

-C

Butternut Broccoli Soup

The Stuff%u00a0

• 1 medium butternut squash%u00a0
• 1 pound of broccoli (crown and stem and can use frozen)
• 4 shallots
• Balsamic Vinegar
• salt and pepper

Split squash in half, remove seeds, and dice into chunks. %u00a0Place in big pot. Chop up broccoli and add to pot. (or just add frozen chopped broccoli) Add water until stuff is about half way summered. Place a lid on the pot and cook on medium low heat for about 30 minutes or %u00a0until squash and broccoli are fork tender. Blend together with either a stick blender or place in a blender. Add enough water to keep things moving. Add more water if you want a thinner soup, less for a thicker soup. Add more salt and pepper to taste. Once blended, place back in pot on simmer until ready to serve.%u00a0

When the soup is on simmer, thinly slice the shallots and place in a pan to sautee until soft and fragrant. %u00a0

To serve, ladle soup into bowl, drizzle with balsamic vinegar, and top with saut%u00e9ed shallot.

Eat with a spoon

%u00a0 %u00a0%u00a0 Before we get to the fries, I just want to mention that %u00a0yesterday was one of those fantastic winter days that reminds me why I love living in Vermont. %u00a0Pretty white snow everywhere, the sun was out, and 20 degrees without a gust of wind. The trash dog an I were even able to go for a little hike. %u00a0It was so nice and soooo sooo needed!%u00a0 Anyways, the other day as me, my sister and the mister where putting together %u00a0one more piece of Ikea furniture, (I am the master at Ikea assembling!) %u00a0a little runs into the room and presents the mister with a Dominos pizza. Yup, a whole pizza just for him. Why you might ask? Well I guess my sister was %u00a0delivered the wrong pizza and the place didn’t want it back and she didn’t want it, so she gave it to him.

A whole pizza to himself. I didn’t mind too much..he was just going to be eating it for lunch and dinner until it was%u00a0out of the fridge. But for dinner I did want him to eat something of the vegetable matter that didn’t come out of a box. I was going to make him a big salad, but then realized that would mean%u00a0sharing the last of the greens that I had for MY%u00a0dinner and I was not about to do that, so I made him parsnip and carrot fries instead. No biggy, just some slicing, a little tossing and a bit of time in the old oven. And I figured I might as well make a nice sauce for those fries because I be so very nice.

The biggest problem that I ran into when I made these fries was that I didn’t make enough, so you should probably make twice as many as you think you will eat. If you end up not eating them all (which you probably will), well then you now have a great start for a soup or a nice addition to a salad. Either way, you will eat them because they are amazing and addicting%u2026 and as healthy as can be!

The carrots and the parsnips are all sliced up into big matchsticks and ready to be baked to crispy browned perfection. %u00a0I added the oil to the pan to toss the fries in and then sprinkled with a fair amount of salt and pepper. %u00a0If you don’t have and or want to use a cast iron pan, a baking sheet works just the same.

%u00a0 %u00a0Oh saucy sauce stuff. Tomato puree, sriracha, and yellow mustard. Add a little bit of honey to lighten it up (can use brown sugar if keeping it vegan), a splash of apple cider vinegar and a couple minced cloves of garlic. Topped off with the smokey delightful spice of cumin. I cold eat this on everything%u2026and I kind of did.%u00a0

All mixed up in an oven safe dish, I stuck it into the oven for a about 8 minutes until it got a little bubbly, just to let all the flavors fuse together%u2026

Fries are done, Sauce is ready. Served in super cute tea cups.(from now on I want to serve everything in tea cups.) A perfect side dish, snack, or even a light meal. %u00a0It lead the mister to ask the question…What pizza?%u00a0

Happy Day!

-C

Parsnip and Carrot Fries with Smokey Sriracha Sauce

The Stuff

For the Fries

• 2 large parsnips
• 2 large carrot
• salt and pepper
• 1 tablespoon oil

For the Sauce

• 1 tablespoon Sriracha
• 1 tablespoon mustard
• 2 tablespoon tomato puree (or 1 tablespoon tomato paste and 1 tablespoon water)
• 2 cloves or garlic
• 1 teaspoon honey or brown sugar
• 1 teaspoon cumin
• a splash of apple cider vinegar
• a pinch of salt

Preheat oven to 425.

Wash%u00a0and trim%u00a0carrots and parsnips and cut into large matchsticks%u00a0(any shape is good, just make them all uniform) Toss with oil and sprinkle with salt and pepper. Place on cast iron pan or baking sheet and stick in oven for 30 or so minutes, and rotating after about 20. The fries are done when %u00a0crispy and brown.

For the sauce. Mince garlic and add to all the sauce ingredients in an oven safe bowl. stick into oven for about 8 minutes until slightly bubbly and hot.

Dip fries in sauce

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. %u00a0I 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,%u00a0I 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. %u00a0At least when its cold out I am able to get warm, (que oven) %u00a0but when its super hot and humid, I just turn into something that border lines a wet towel and the rabbit animal%u2026 Not so pleasant. %u00a0 I much prefer cooler weather. So no big surprise%u2026.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.%u00a0 The stuff, which isn’t a whole lot%u2026 Flour and salt. %u00a0A 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.%u00a0 Mix together the wet and dry%u2026I used my nifty dough whisk, but a wooden spoon or even your hand works. Mix mix mix. The dough should %u00a0be really slack and sticky. %u00a0And guess what.. no need to knead! Just make sure the dough is uniformly incorporated%u2026hehe.. uniformly incorporated%u2026 sounds weird.%u00a0 %u00a0 %u00a0 %u00a0 %u00a0Drizzle 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. %u00a0Divide 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 %u00a0with another tablespoon of oil and with your fingers, fill out the pan and indent the dough, kind of like%u00a0playing a piano or tickling a puppy(?)%u2026.Then layer your toppings (if you want any) %u00a0Start 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.%u00a0 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%u2026 and he was so not disappointed. Crispy outside with soft airy insides%u2026 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%u2026plain 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%u00a0
• 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%u00a0
• Parmesan Cheese%u00a0
• 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%u2026 you can wash it off. %u00a0Once 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%u00a0two 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 %u00a0from pans. Done!!%u00a0 To store, place in a paper bag.. best eaten within a few days!

What a way to start the day, with a mouth full of c words%u2026%u2026.Caraway, cauliflower, chick peas and cabbage%u2026What did you think I meant?

This week has been nippy, no, its been chilly%u2026..nah, it’s been freaking freezing! Yeah, freezing cold. When I woke up this morning to walk the pup, it was 5 degrees. So needless to say, when it gets this cold, I like to keep inside. Tying not to be a complete lazy bones, I went to town on my spices%u2026 refilling jars with all the little baggies scattering the kitchen, screwing on lids, and wiping down the shelves. Not a bad accomplishment for a day. While cleaning I came upon a little bag or caraway seeds, %u00a0Not enough to warrant a jar on the wall, but defiantly enough for one dish. %u00a0

When I think of the bright, somewhat sweet and peppery caraway, I think cabbage.(anything cabbage and I am sold) A big pan cabbage, added cauliflower for the mister,(his favorite) creamy chick peas because we need %u00a0protein and they be tasty, and of course mustard, because everything tastes better with mustard.(I’ll let you in on a little secret.I eat a lot of mustard, I am kind of obsessed. Mustards of all kind; grainy, homemade, dijon%u2026but usually just plan old yellow. And I eat it on everything.. but my go to is French’s yellow mustard and carrots%u2026don’t judge) A warm, bright and filling dish, perfect for a freezing cold evening stuck inside. You can eat it as main dish or add a pile of quinoa or wild rice, or even a big plate of greens. What ever say you eat it, you and your stomach will be happy.(If your worries about cabbage bloat..don’t be. Cooking cabbage helps breaks down the enzymes that create gas, plus caraway has anti bloating properties%u2026WIN!)%u00a0

Cabbage, cauliflower,(fresh of frozen%u2026.I used frozen in this recipe) pre-cooked or canned chick peas, caraway seeds, yellow mustard, and salt..(I added pepper too)

Chop the cabbage and toss into a lightly oiled pan with the rest of the stuff. Heat pan with everything but water %u00a0for a couple of minutes.. to warm the caraway and give everything a cooking head start, then add the water. Stick a lid on it and let simmer.%u00a0After about 15 minutes, give it a stir or two and do a taste test. At this point, it’s up to you%u2026how cooked you want the veggies? I kept mine cooking for another 10 minutes. I also added another 1/2 cup of water. Not enough water and the pan will burn, a little extra water is good, it creates a yummy broth.

When you are happy with the flavor and doneness, eat it. I made myself a %u00a0bowl with a heap of pickled beets(holy yes!). I am sorry if you don’t have any pickled beets, but the dish is still amazing without them. %u00a0Fresh ground pepper really does the trick too!

So there you go, make it tonight, it will make you warm,smart and happy

-C

serves 2-3

• 1/2 small head of green cabbage(about 2 cups chopped)
• 2 cups cauliflower(fresh or frozen)
• 1 cup cooked chick peas
• 1 1/2 -2 cups water
• 1 tablespoon caraway seed
• 2 tablespoons yellow mustard
• salt and pepper to taste

Lightly oil a medium sized skillet and add all ingredients except water. Heat for a few minutes to warm up veggie and caraway seeds then add a 1 1/2 cups of water. Keep on medium heat with a lid and stir on occasion If water evaporates completely out, add another 1/2 cup. %u00a0Dish is done when veggies are tender.. about 20 minutes%u2026.but whenever tastes best to you!

Can’t wait until my lover comes home! I chopped him a pepper heart.

Spit peas are one of my go to%u2019s when camping. Besides taking up no room at all to pack, they are also super easy to make. Plus they only take about an hour to cook, which is the perfect amount of time to prepare the rest of the food for a meal and sit and chill out before eating. Not to mention that they are damn freaking tasty, especially after a day frolicking through woods and paddling on water. I mean, who doesn%u2019t like split peas? (If you say you don%u2019t, you probably should try again because I bet you would like these)

Constnaly thinking of our next hiking, kayaking, and camping adventure has got me with split peas on the mind. Especially now that the nights are getting a little cooler. Knowing that I am gonna have a hearty, protein pack and filling meal after a day of activity is just the greatest.

And collard greens. A green that gets overlooked a lot. No super popular, well, not around these parts, which is crazy because they are SO good! They have a more pronounced flavor (in a good way) then most greens. More pungent and earthy, and slitghy salty, if that makes sense. And hold up better then any green when cooked making them perfect to toss into pots with things like spit peas . Plus they travel well. I can bring a bunch camping with me and not worry that if I leave them out for to long they will turn into slimy green mush. If it is really hot, sure they might wilt up a bit, but stick the stems in a little water, they will last all day fine. And that is all you need them to do.

So yeah, this dish is perfect for camping, but also perfect for not camping and just making at home too. Again, super easy, fast and is just a great tasting dish.

Split peas and collard greens. Topped off with mustardy cabbage slaw. Can%u2019t wait to make this again this weekend!

To the spit pas and collard greens!

The stuff. A bunch of collard greens, some split peas, an onion, a couple carrots, some cabbage, stone ground mustard, spices which include garlic, ginger, dill, thyme, and ground mustard. And salt and pepper. And you are gonna need water too.

Start by removing the stems from the leaves of the collards. Then small dice up the carrots, the onion and the stems. Grab the collard leaves, roll them up together, then slice then into thin ribbons.

All that stuff you just cut up now gets tossed into big pot, along with all the spices.

Add in the dried peas and water. Lots and lots of water. Bring pot to boil, then reduce heat to low and loosely cover pot. Cook foe 45-50 minutes or so.

While the peas and greens are cooking, shred up some cabbage.

Add a good dollop or two of some good stone ground or Dijon mustard and mix.

Cooked until the split peas are tender and starting to fall apart. Taste and season with salt and pepper.

And then you eat. A big bowl full of the slpit peas and greens, topped with some mustardy cabbage slaw.

This is good food. Really freaking good.

-C

serves 4-6 folks

• 2 cups dried split peas

• 8-9 cups water

• 1 large onion

• 2 carrots

• 1 bunch collard greens (about 6-7large leaves)

• 1 teaspoon garlic powder

• 1 teaspoon ginger powder

• 1 tablespoon dill

• 1 tablespoon thyme

• 1 teaspoon ground mustard

• salt and pepper

• 2-3 tabespppms Dijon or stone ground mustard

• 1/2 head of cabbage (red and or green)

Start by removing the stems from the collards. Grab the carrots and onion and dice them up small, along with the stems. Then take the leaves of the greens and stack and roll them up together. Slice the roll into thin ribbons. Place all of it, carrots onions stems, and greens, into large pot, along with all the spices, (don%u2019t add any salt until the end) and stick o the stove. Add in the split peas and 8 cups of water. Bring pot to a boil, then reduce to low and place a loose lid on pot. Let cook for 45 minutes to an hour, or until the spit peas are tender and just about to fall apart. If you think you might need to add more water to cook the peas through, then add another cup.

Once cooked, season with salt pepper to taste.

For the cabbage slaw,which you can make right after your start the peas, just shred up cabbage and mix it together with the mustard and set aside.

And once the split peas and collard greens are all cooked, scoop into bowls, top with some of the cabbage slaw, and eat to your face.

Before we left for the weekend, I was was trying my hardest to empty the fridge out of all food with the intention of leaning it empty so I could leave it open to defrost while were were gone. Unfortunately I was not able to make it happen. What I did make happen was emptying it almost completely so that when we got home, we had pretty much no food in the house, except for a few things that probably should be eaten. %u00a0Plus one of the last things that I want to do after sitting in a car for 6 hours is go to the grocery store, or anywhere for that matter, so I was determined to make with what wet had in the fridge:

• Carrots
• half of a gigantic kohlrabi
• soy milk
• iced tea
• bananas that needed to be frozen
• strawberries

Perfect! %u00a0A few carrots and half of a gigantic kohlrabi.. plus at the hotel we were staying at, there were fruit bowls in he lobby full apples. Every time I went past the apples (which was a lot) I grab one or two, so I have a few apples (I actually have a lot of apples now). All the things I need for a super awesome salad slaw. Apples with their %u00a0nice sweet crispiness and kohlrabi with its cabbagey, crunchy earthiness, tossed together with some vinegar, some toasted walnuts and some carrots, I mean, so freaking good. And to make it a bit more of a meal, I made some lentils to go with it. But the best part was there was no need to leave the house!!

%u00a0%u00a0 %u00a0%u00a0The stuff%u2026 A huge hunk of a bigger then my head kohlrabi (or 2 normal bulbs). A carrot, an apple, toasted walnuts, red wine vinegar, and some salt.

Pretty simple stuff going on here. Just peel and julienne the kohlrabi, carrot and apple. (no need to peel the carrot or apple unless you want too) and stick it all into a bowl. %u00a0I used my mandolin, which is one of my favorite kitchen tools ever, but if you don’t have one, a box grater works too.Sprinkle with salt and a good glug glug of red wine vinegar. Chop up the walnuts (some big chunks and some very small pieces makes for good eating), toss it all together and, well that’s it. But wait%u2026. let it sit for a few minutes before serving to really let the flavors draw out.And there we have it. Super fast, full of flavors and crunchy texture. A salad slaw after my own heart.

Serve it as it or add to a bed of greens, rice, or lentils%u2026 and make sure to save at least as little%u2026 cause its an awesome little pre-bed snack.

Happy Week!!

-C

Kohlrabi Apple Walnut Slaw

• 2 medium sized Kohlrabis%u00a0
• 1 medium apple %u00a0%u00a0
• 1 small carrot
• 1/2 cup toasted walnuts
• red wine vinegar
• salt

In a large bowl, julienne kohlrabi (after peeled) apple and carrot. Sprinkle with salt, add in vinegar. Rough chop walnuts and toss the whole bit together. Let sit for at least 10 minutes, if not longer before serving. (A great salad to make ahead of time)

Eat as is, or toss onto a bed of greens, plate of rice or a bowl of lentils.

Any left overs only end up tasting better the next day.

      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.

Is it really for real April? Where has all the time gone and where the hell is the warm weather? It’s not funny anymore. I am officially OVER winter!  Ok, so now that I got that off my chest…..

Last night the misters Dad came over for a long awaited dinner accompanied by talk of life goals and what her referred to as “narratives” or the story of our lives. Some deep shit to be talking about at dinner, especially with zero alcohol to be had.

Me, being so super awesome, was all up in taking charge in making the food. Except that  last night I didn’t have a bunch of time and honestly, much energy to be doing anything.  And sure, I could have just made a pot of spaghetti, but that just felt like cheeping out. So Polenta it was. And because I just made a hug pot of navy bean, those were going into the polenta too.

Beany polenta baked in the oven with a tomato sauce cooked on the stove. About 5 minutes of hands on time and an hour to cook it all. It’s the perfect meal to make when you have guests coming over. Fast prep, into the oven and on the stove, and then you have an hour to clean and make yourself presentable. See, I am a thinker. (I ended up skipping the making myself presentable part… I stayed in my gym clothes.. no need to impress family right?) Then after about and hour you end up with a hearty healthy pretty meal, all from scratch, that seems like you spent the afternoon cooking. When in fact you spent the past hour vacuuming and watching Gilmore Girls. 

The Stuff. Cornmeal, water, navy beans and parmesan for the polenta. Crushed tomatoes, garlic, dried basil, onion, carrot, zucchini, and summer squash for the sauce. Salt, pepper, and olive oil all around.

Cornmeal and water go into a cast iron skillet (or any oven safe dish) with a pinch of salt and pepper. Give it a little mix and stick it into the oven at 400 degrees .

Once the polenta is in the oven, make the sauce. Chop up all the veggies and stick into a dutch oven or sauce pot with a pinch of salt, the basil and a good drizzle of olive oil. Stick on medium heat and let veggies cook down a bit.  When the veggies are tender, add in minced garlic, crushed tomatoes and another drizzle or oil.  Turn burner to lowest setting and simmer (giving it a stir every now and then) for about 45 minutes or until the polenta is done. After about 30 minutes when the water had pretty much all cooked down, take the polenta out of the oven and stir in the beans, the parmesan, a tablespoon or two of olive oil and salt and pepper. Smooth top out and sprinkle with more pepper, parmesan and drizzle with a bit more oil. Stick back into oven for another 1/2 or until polenta  has formed a crust and no longer giggles when you wiggle the pan.

Pull polntna from the oven and let sit for at least 1o minutes.

Two big spoons and a pile of plates. Have the people serve themselves!

Have a Happy Day! 

-C

Baked Navy Bean Polenta with Chunky Tomato Sauce

Serves 4 hungry people

For the Polenta

• 1 1/2 Cups Course Ground Corn Meal
• 4 Cups Water
• 3 Cups Prepared Navy Beans (Or just use to cans)
• 1/2 Cup Parmesan Cheese or Vegan Parmesan (Optional)
• 3 Tablespoons Olive Oil
• Salt and Pepper

For the Sauce

• One 28oz Can of Crushed Tomatoes
• 1 large Carrot
• 1 Small Onion
• 4 (or more ) Cloves Garlic
• 1 teaspoon Dried Basil
• 1 Small Zucchini
• 1 Small Summer Squash
• Olive Oil
• Salt and Pepper

Preheat oven to 400

In a large skillet, mix together the cornmeal and the water and add a good pinch of salt and pepper. Place into oven for about 30 minutes or until the polenta starts to congeal at the edge of the skillet nd most of the waster has cooked down.

Remove skillet from oven and with a whisk or wooden spoon, mix in the beans, the parmesan (if using) and 2-3 tablespoons of olive oil. Smooth out mixture, sprinkle with salt, pepper, parmesan and drizzle with olive oil. Stick back into oven for another 30 minutes or so.  Polenta is done when it no longer wiggles when you giggle the skillet.

For the sauce

Small dice the carrot and the onion and stick into a medium dutch oven oor sauce pan with a drizzle of olive oil. Place on medium heat and cook until the veggies are tender. Add in tomato, minced up garlic and basil. stir and let simmer on stove top for about 45 minutes. When you place the polenta back into the oven for the second bake, dice up zucchini and squash and add to sauce. Stir and keep on simmer until ready to serve.

Once the polenta has completely cooked, remove from oven and let sit for at least 5 minutes…10 is better to solidify.

Spoon big piles of polenta on a plate or in a bowl, top with a big heap of tomato sauce. Sprinkle with a little more parm  and maybe another dash of pepper .

Eat…..Spoon or fork is recommeded.

Happy Food!

Whenever my little sister comes over for dinner, I always end up making lentils in some form or another because she, like me, is awesome and loves a good lentil. It makes me so happy that she has such great taste in food and wants to eat what I make.  It’s validation from a teenage girl which is the best kind of validation. 

So last night when she came over after school for dinner and trash talk (she likes to verbally abuse Nick)  we decided  to make both of our favorites … Lentils AND sweet potatoes. How can you go wrong with that combo? Well I am telling you that you can’t. The rich creamy soft and slightly sweet sweet potato mixed up with the hearty, earthy, oh so fantastically tasty lentil. Add in a bit of kale and cheese if you wish and serve with salsa and guac… Whoa, it’s the best!!!

Such a great evening, I get to the cooking, the sister gets to the verbal abuse and the mister, begin the champ that he is, takes it and dishes it right back. 

I am the greatest(coolest) sister. 

Baked sweet potatoes, cooked lentils, chopped up kale and monetary jack cheese (Cheese is optional.. and make it vegan cheese if you want) And you don’t need then, but salsa and guacamole are the best toppings.. So you have them. 

Cut the cooked potato in half lengthwise and scoop the flesh out into a bowl. With a fork, smooth the potato , sprinkle with salt and pepper and mix in lentils and kale.

Stuff the mixture back into the skins of the potato.

And add some cheese (The mister and the sister wanted lots of cheese, no cheese for me) and stick the potatoes into the oven and let bake for another 5 or so minutes or until the cheese is all melty or the top is nice and crispy. 

Remove and plate… Serve with salsa and guacamole and maybe some corn chips.  

I am the greatest sister

-C

Makes 2 serving

• 1 Large Sweet Potato
• 1 cup Prepared Lentils
• 1 cup Chopped Kale
• 1/2 cup Grated Monetary Jack Cheese (Vegan style or not) 
• Salsa (optional)
• Guacamole(optional)

Place potato in oven at 400 degrees for 30-40 minutes or until soft a baked throughout.

While potato is baking, prepare lentils.  2 cups water to 1 cup lentils. Add water and lentil to pot, bring to a boil, add a sprinkle of salt, and reduce to simmer until lentils are tender. 

When potato is cooked, remove potato  and let cool for a few minutes. Cut in half lengthwise and scoop out most of the flesh out of the skins and place into a big bowl. WIth a fork, mash the potato a bit  Add in the lentils and the kale, a sprinkle of salt and pepper, and mix to combine. Stuff the mixture back into the skins of the potatoes and top with cheese. (if using ) Place potatoes back into oven for 5-10 minutes until cheese is melty and bubbly or the top of the potato is a bit crispy. Remove from oven and serve on a plate with salsa and guacamole.

Eat and be happy. 

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 

 It’s Friday!!! And what does that mean? Pizza Pizza!!!!But not just Fridays…pizza happens more times then not in our house…It’s the misters favorite food and for real, he could eat it everyday, all day.…He is kind of made of the stuff. As for me, well I don’t mind making it for him because it’s easy. And because I am making it, it doesn’t have 8 million calories, 9 million grams of fat and have 10 million milligrams of sodium like takeout of frozen.  My pizzas are for the most part pretty freaking heathy. It really depends on how its topped. Like take this one.. Homemade pesto, good quaility cheese, (you can use vegan or low fat) chickpeas and tomatoes. Not to shabby. And really, it isn’t any more complicated then calling the take-out place or unwrapping the frozen plastic disk from the box. All you need is some good dough (I guess you could use store bought) and some good quality toppings… and you’re there…Pizza in your face.

For this pizza I used the skillet cooking method. This crust is one of  the misters favorites. It is a basic pizza dough but cooked on the stove in a skillet. It’s almost like a pita bread, but not. And I like to make it this way because its really fast (once the dough is made) and I can even make up a few crusts to have on hand for later.

Fast, healthy, and tasty…..Why not eat pizza every day? 

Not too many ingredients here. 3 cups of all purpose flour or 2 cups all purpose and 1 cup white whole wheat. A teaspoon salt, a teaspoon honey (use sugar if vegan), yeast and warm water… 

Start with the dough.  Add honey or sugar to yeast and warm water and let sit to active, which should take about 5 minutes.

 Mix together the salt and flour(s) and add the foamy yeast mixture. Mix until it all comes together and dump out onto a floured surface. (if the dough seems to dry add a splash of water..if way to wet, add a little flour) Give the dough a good 2-3 minute knead session, adding flour as needed to keep the dough from sticking. Form a nice ball, place back into bowl and drizzle with oil. Cover bowl with a towel and stick in warm place to rise for about an hour or until it has doubled in size.

When dough has doubled, dump back onto a floured surface and divide into 4 equal sized balls (or as many balls at whatever size you want)

Now you have a few choices here. You can either cook up all the dough now if you need it, or freeze dough balls for future use. If you think you are going to make pizza again within the next few days, it can be refrigerated, or you could also blind bake the dough and freeze or fridragerate that and have pre baked crusts all ready to go. So many options… just do whatever works for you. 

To make the dough in a skillet, oil the bottom of a 15 inch skillet, turn burner on to high and let preheat until the oil is sizzling. Roll dough out to roughly the size of the skillet and when it has preheated, place dough on in there and let cook for about 3-5 minutes, or until the dough starts to bubble and the bottom has started to brown. Turn burner down to medium and flip. Cook this side for another 3-5 minutes.

If you want oven crust, just roll out and place on a baking sheet and bake with topping on at 475 degrees for about 20 minutes

Now the crust is ready for the toppings!!

Preheat the oven to 450 degrees. 

Smear the pesto (for this pie, I used the last of my homemade pesto from last summer…sad face) Mince garlic and distribute evenly on top of that. Then do the cheese, followed by the tomato slices and chick peas. Sprinkle with a bit of salt, cracked pepper and some parmesan cheese. 

Stick into oven for 10 or so minutes or until the chesse is nice and bubbly and the crust os crispy and brown.

And that is pizza. A super duper, yummy, healthy, not too fatty or overly salty…  can be eaten breakfast lunch or dinner time, pretty, satisfying, pizza.  

Make it for yourself, for you lover, for a friend. Make it in the shape of a heart or an elephant. Give you kid(s) a ball of dough and have them make their own… I know… such a good idea. 

Everyday, all day.. Happy Friday and Happy Pizza

Stay warm!

-C

For the dough ..Makes about four 10 inch pizza doughs or three 12 -14 inch doughs. This is also the same recipe I use for all of my pizzas (skillet and oven)

• 3 cups of all purpose flour or  2 cups all purpose and 1 cup white whole wheat
• 2 1/4 teaspoons of yeast or 1 packet
• 1 teaspoon of honey or sugar
• 1 teaspoon salt
• 1 1/2 cups warm water

The Pizza Toppings (for a 15 inch crust..adjust amounts to your need or liking)

• 1/4 cup of pesto
• 1 large  roma tomato thinly sliced
• a few cloves of garlic minced
• 1/1 cup of prepare chick peas.. rinsed and drained
• 1/2- 3/4 cup of cheddar cheese (or any kind you like..use vegan cheese if you want too)
• salt, pepper, and parmeasan (optional) to sprinkle on top

To start, place honey, yeast and water into a jar or bowl and let sit to active until mixture starts to foam. Mix together flour and salt into a large bowl and add in yeast mixture. Stir until combined and dump onto a well floured surface. Knead dough for a a few minutes and form into a ball. Place back into bowl, drizzle with oil and top with a towel. Place somewhere warm to rise for an hour, or until dough has doubled in size.

When dough is done rising, dump back onto floured surface and divide into 4-8 equal sized balls.( 4 balls make  15 inch pizza… 8 balls are good for individual size pizzas) Place whatever dough you are not going to use into a closable plastic bag and either stick in fridge(if using within a few days) or freeze for future use.

Place skillet on high heat on stove and drizzle with oil. Also, preheat oven to 450 degrees. Roll out you dough and when the skillet is has gotten really hot, place dough right on in. Let cook for about 3-5 minutes or unit the cough has started to form bubbles and the bottom has started to brown. Turn heat down to low and cook other side for another 3-5 minutes or until browned. 

Now pizzafy it.. Add on the toppings. Smear with pesto, add minced garlic, then evenly sprinkle cheese. Top with the chick peas and the sliced tomatoes. A sprinkle of salt and pepper and a dusting of grated parmesan……Right into the oven for about 10 minutes to melt it all together…..

Pizza Pizza!!!

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!

That right bitches .. %u00a0grape soda!!!!

uh-hum. Sorry. you are not bitches.%u00a0

But this grape soda is my bitch. It is SO GOOD! And that is coming from me, who is not a soda drinker. (Spoiler alert.. all it is is cooked down grapes and seltzer. (and a bit of lemon juice) But thats is)%u00a0So why soda? I guess it’s because I can’t make wine since %u00a0I don’t have the %u00a0knowledge and or the vineyard to make wine.%u00a0%u00a0But cooking down some grapes.. I can totally do that.%u00a0

Every once in a while I make something that I think is so freaking ingenious and fanatic that I am shocked that everyone and there mom doesn’t do it. This is one of those recipes. I mean, the mr was more at then thrilled when I handed him a glass, covered in condensation, with a cutie pink straw. %u00a0He took a long drink and gave a sweet little refreshing sigh. It was great and cute and make me happy cause I think it made his day.%u00a0%u00a0And I know that there are a %u00a0thousand and one other people out there that have been doing this for years and that there are probably a couple hundred recipes as well,%u00a0but I still consider myself a genius for making this. Great minds my friends.%u00a0

Anyway, this grape soda is super refreshing, perfectly sweet, and a great way to end the summer and greet the fall. Great for kids and parties,%u00a0%u00a0I think this is definially going to be making an appearance at a few of the littles birthday parties and maybe a few grown up people parties.(maybe %u00a0with a splash or two of booze..see you don’t need wine) over the next few weeks. Who needs wine when you got grape soda!

The stuff. Grapes, a lemon, and seltzer water.

Oh wants that?%u00a0%u00a0Is that drink jar suppose to be an empty? Nope. I forgot to fill it with the seltzer before I took the pictures.( I think I get a break cause yesterday was stupid hot and I was feeling a little woozy)%u00a0Let’s just pretend there is seltzer in there, ok. and also lets pretend there is water in this picute too, cause we need that as well.

Take your grapes, stems removed, and place in a pot with the lemon juice and water. Stick the pot on stove on medium heat and during to a boil. Then place a lid on it and turn heat down to low and simmer away, giving it a stir sand keeping you eye on it.

%u00a0Continue to cook until the grapes are pretty much all dissolved and the liquid has reduced about 1/2.

Let cool for a few minutes and strain the grapes through a fine mesh strainer, smooshing and scraping the grapes all around to extract as much liquid as you can.

The left over grape mush makes for a great little snack on some toast, in some yogurt, or with a spoon in your mouth.%u00a0

Oh so pretty grape juice concentrate. Stick it in the fridge to cool completely.%u00a0

After cooled, get it all ready for drinking. %u00a0Add a few tablespoons of the concentrate to a cup, add in some seltzer, maybe a few ice cubes and %u2026wa la!

Gape soda is the shits!

Happy Friday.. Enjoy the last weekend of summer!

-C

Makes about 5 drinks so feel free to double and or triple recipe if you are serving a lot of people

• 2 cups red grapes
• 2 cups water
• Juice of 1 lemon
• plain (or madiran orange, or any flavor really) seltzer water

Remove stems from grapes and place into a pot with water and the lemon juice. Briong to boil then cover and turn heat to low. Cook for about 20 minutes to a 1/2 hour or until the grapes are complete mush and the liquid has reduced to about 1/2.%u00a0

Let cool enough hot handle and strain grape glop through a very fine mesh strainer, smooshing it around to extract as much liquid as you can. Refidgerate the juice, eat the left over mush.

Once cooled, pour about 3-4 tablespoon of the concentrate into a cup and add in about 1 cup of seltzer. Mix and enjoy.%u00a0

Using a straw is optional, but either way, drink with your mouth.

%u00a0 %u00a0 I have been meaning do a post on seltzer and syrups for a while now and this one is perfect%u2026 Everyone around me has been getting sick and I am trying my hardest to not get anything.%u00a0

Citrus and ginger%u2026. Two of my favorite things, combined into one super refreshing, light and crisp, thirst quenching drink. Tasty and packed full of vitamin C from the citrus and blood warming, tummy healing ginger. Its kind of%u00a0a feel better elixir, a good for you drink, a sparkler pop. %u00a0A drink everyone can get into %u00a0 %u00a0 %u00a0 (the mister even liked it), And it has no added sugars or nasty coloring, it can’t get much better.

Feeling Happy, feeling crappy, or just plain feeling, this drink is a good for it all.

%u00a0

I made the ginger date simple syrup ahead of time.. All I did what chop 2 1/2 tablespoons fresh ginger and %u00a0about 3 tablespoons pitted dates and added to a pot with a cup of water. Simmered the stuff until the dates were mostly dissolved, about 15 minutes, took off the %u00a0heat and pureed it. I let it steep for another 5 minutes and strained%u2026.no biggy. %u00a0 This is a milder sweet simple syrup. If you like sweeter add more dates or even add a bit of honey%u2026 Do what tastes the best to you.

Juice the lime and blood orange%u2026..so much pretty!

I ended up with about 12 tablespoons of juice from a the lime and the orange.. If you need or want to, juice an additional orange and lime.%u00a0

Add 2-3 tablespoons of the fresh juice per 12oz glass and add about 2-3 tablespoons of the ginger date syrup%u2026(adjust amounts to you taste) Top off with cold plain seltzer water and maybe an ice-cube or two. ( I would have if I had thought to make ice)

So lovely%u2026. so nice.%u00a0I really got into these flavors. This drink has the ability to make you feel warm and cozy while being cold and fresh. It makes me happy.

Double thumbs up here!

Stay un-sick!

-C

Blood Orange Ginger Lime Sparkler Pop

Ingredients

• 2 1/2 tablespoons fresh chopped ginger
• 3 tablespoons chopped dates (more if you want sweeter)
• 1 cup water
• 1 lime
• 1 blood orange
• Plain Seltzer water
• Ice (optional)

For the ginger date syrup

In a small pot on low heat, add chopped dates and ginger to a cup of water. Simmer until dates %u00a0have mostly dissolved, about 15 minutes. remove from heat and puree with either %u00a0a blender to a hand emulsifier. Let steep for another 5 minutes and strain, reserving the pulp (add it to soup or salad dressing). Let completely cool.

To assemble drink, juice blood orange, and lime. Add about 3 tablespoons of the ginger syrup and 2-3 tablespoons of the citrus juice per 12 0z cup. Top with plain seltzer water, give it a light swirl with a spoon or straw and add ice cube if you want. Now have at it!

Polar springs seltzer water new seasonal flavors are here!

I found myself scouring the grocery store shelves trying to located the new labels%u2026 I even grocery store hop just to see if I can get my hands on these flavors%u2026

Found them! And yes, I bought 20. Coconut cream, %u00a0cranberry and clementine, and champagne strawberry are the best ones.

Thank you Polar Seltzer for selling happiness in a 1 liter bottle.

Do you have a gazillion tomatoes, like so many that they are practically coming out of your ears? Me too…. Me too. This year the tomatoes have been gang busters, a explosion of the sweetest and most delicious fruit and now I have tomatoes littered everywhere, tucked into all the corners and baskets all over the house. It’s getting kinda tomato crazy over here.

%u00a0I can only eat so many tomatoes a day before all I have eaten are tomatoes and I start to feel slightly sick. Same with the mr, he has been a tomato eating champ as well but I think he was getting a little bored with all the tomato salads that I have been making. So I thought I would try something new and make a tomato cake. I figured why the heck not, tomatoes are technically a fruit and fruit and cake are great together and yeah. So tomato cake is going to be fantastic. I also wanted to make something that the mr would eat for breakfast. I have been doing this new thing in the mornings for the mr. I have coffee ready, some breakfast food (its been zucchini bread for a while), and a little vase of fresh flowers that I pick on my morning walk, all set out on the counter for when he wakes up. I know, I am so great right. Really I do it cause I want him to eat something before working all morning and plus if I am all sweet in the morning, he can’t be an old man cranky pants (at least he tries not to be).%u00a0 Now for the next few days the tomato cake is breakfast cake and all is good.

Anyway, the cake come out great. Bright reddish orange, dense but fluffy and most, and smells so good. The mr tells me it’s amazingand I shared a chunk with some of my family and everyone (minus a little) where fans. I am for sure going to be making this again soon, although I have been toying with the idea of eggplant sweet bread (too far??) but I’ll get to that later.

Now for the tomato cake!

The stuff. Flour, baking soda, baking powder and salt (all in the bowl). Brown sugar, oil, vanilla, apple cider vinegar and a few nice and juicy tomatoes.

First off, remove the core from tomatoes and cut into some chunks. Stick the chunks into a blender and blend.

Fresh and smooth tomato puree.

Now just dump the rest of the liquid stuff into the blender now and give it a whirl to mix it all up.

And pour the blended wet into the dry and mix until incorporated.

Pretty pink batter goes in a well greases bundt pan. I had got brown sugar everywhere while I was measuring it out and decided to just toss it on the cake as not to waste it…doesn’t hurt.

And now the batter goes into a preheated oven to bake .

A bit of time later you have yourself a cake.

The scary part. Flip the pan and hope all that grease does it’s job and the cake pops out. Lucky me this one popped out like a champ.

One de-panned, let the cake cool for a bit before cutting into it.

And now all you have left to do it eat it, so eat it.

Have a great weekend. Eat lots of tomatoes and make lots of cake.

-C

Makes one bundt cake

• 2 -1/3 cup all purpose flour
• 1 teaspoon baking soda
• 1 -1/2 teaspoon powder
• 1/2 teaspoon salt
• 2-3 large tomatoes (2 -1/2 cups after blended)
• 1/2 cup brown sugar (for a tad sweeter, add another 1/4 cup)
• 1/2 cup of any neutral flavored oil
• 1 teaspoon vanilla
• 1 tablespoon apple cider vinegar

Preheat oven to 350

Start by whisking together all the dry ingredients into a big bowl. Take tomatoes, remove core, chop into chunks, and place into a blender. Blend tomatoes until a smooth and frothy puree. Now add in the sugar, oil, vanilla, and apple cider vinegar and blend until incorporated. Pour wet mixture into dry and stir until combined.

Pour the cake batter into a greased (and floured if you want. I find it helps to make sure all the nooks are greases) and stick into preheated oven. Bake for 45-50 minutes until it’s a dark reddish golden brown and a tester (I use a fork) comes out clean when stabbed.

Remove from oven and let cool for a minute or two then invert cake, give the pan a few tap taps and hope that it comes out all nice and clean. (don’t worry if a piece gets stuck, you can just dust the top with some powdered sugar)

Let cake cool and when ready, cut a slice and eat it up. I was told no glaze, but I was going to make a simple lemon glaze (lemon juice and powdered sugar) for the top. The mr said it was perfect, but glaze would have been pretty.%u00a0 So glaze it up if you want.

My brain is buzzing with all sorts of happy fall feelings. Warm, fuzzy feelings %u00a0about sweaters, socks, and the smell of decomposing leaves. I think that we are %u00a0pretty much entering the fall season around here and I couldn’t be happier. (about the weather)

Fall means soup. Soup all the time. And yeah, I am a soup person all year round, but soup in the fall just so right and almost taste better because: one, you are not sweating profusely while making and eating it, Two, there is so much fantastic stuff coming from the farm and garden that the ingredients are just aces. And three,%u00a0pretty leaves and cozy cuddles on the couch make soup a magic treat.

Doesn’t that sound about right?

And this soup is one of my go to favorites. Especially this time of year when I have tomatoes coming out of my ears and peppers stuck into every available crevice in the fridge. (Oh what farm people problems I have) I take all of my tomatoes, pick out the best looking ones, stick those back on the tables, and use the leftover ones, the ones that are starting to maybe go a little or are not as pretty as the others. Then I do the same with the peppers, whichever ones are starting to go or looking a little sad, I grab those and use those as well. That’s another thing about soup, you can use the veggies that might not be up to snuff for other dishes. Soup is a good way to cut back on any food waste! Soup. Tastes so good and is combating food waste with ever bowl! But yes, you can use the prettiest of your produce too cause if you don’t use the pretty up, it will eventually turn into the not so pretty and mold stuff. Anyways..

Roasted red peppers and roasted tomatoes= (in a Mavin Gay voice) %u00a0Oh yeah!

Now lets just crank on the oven and make the soup!

The stuff. Tomatoes, peppers, onion, garlic, a lemon, salt pepper and olive oil. %u00a0

Take tomatoes, remove cores and chop into chunks. Remove stem and seeds from peppers and chop into a few chunks as well. Grab the onion and chop that up too.The garlic can go in as whole cloves.. no need for chunks.

Dump it all into a well oiled skilled or dutch oven and sprinkle well with salt and pepper. Place into oven to roast away.

And when everything in the skillet is all roasted soft and falling apart, remove from oven.

And dump the roasted stuff into a pot and add in a few cups of water.

Squeeze in the juice of the lemon and using a hand blender, go to town. Belnd unit la nice creamy smooth. Now I let my soup simmer on the stover for a little longer, like 10-15 minutes, just for it to meld a little more, but really you could go for it right away, or even let it simmer for longer.

When you are ready, ladle into bowl, grab a spoon, maybe a book (soup and a book is my happy place) and eat you until your belly is happy.

Have a super awesome friday!!

-C

• 6-8 medium tomatoes
• 3-4 big red (yellow or orange work too) peppers
• 1 large onioon
• 1 head of garlic
• 1 lemon
• salt
• pepper
• olive oil.
• 2-3 cups water

Tunn oven on to 450

Core tomatoes and core and remove seeds from peppers. Cut into big chunks along with the onion and toss into a large well oiled oven safe skillet or dutch oven. Add in the cloves of garlic and season with salt and pepper. Stick into oven to roast %u00a0for about 45 minutes or until everything is all soft and bubbly and good.

Once everything is roasted all the way, remove from oven and transfer the veggies to a pot (unless already in a pot). Add in the juice of the lemon, about 2 cups of water (more if you want it a bit thinner) %u00a0and using a hand blender, blend until smooth and creamy. If you don’t have a hand blender, use a regular one.

Place soup in pot on medium low heat and simmer for 1at least 10 minutes (if you can wait, 1/2 is good)%u00a0or until ready to eat.

Serve with lots of %u00a0cracked pepper and a spoon and maybe something crunchy.

I probabaly have already told you, but August is for sure my favorite month of the year (well,one of my favorites)

There is bounties of bounties of fresh, sweet and colorful, oh so juicy, crispy crisp, just so f ing %u00a0amazing, produce exploding all over the place. I have probably gained like 75 thousand pounds in the past month due to all of the fruits and veggies that I have been consuming. I am starting to consider it a full time job just to keep up with the eating.

%u00a0Another reason why I love August so much is becauuse the days are still nice and warm, but the nights are starting to cool which means I get to make so much soup!!!!!.%u00a0

This soup is the freshest freshy soup yet. Everything is from the farm and or the garden (except the salt pepper, vinegar and oil), some picked within hours of me making this.

. I am a lucky/spolied veggie brat.

Anyways. This soup. The fresh tomato base gives it a sweet, slightly acidic kick.%u00a0So super creamy due to the lovely earthy stocks of the chard. Slightly spicy and earthy from the arugula* and chard green green. This soup…%u00a0it just tastes so fresh and clean, yet hearty and satisfying. A perfect soup for a mid August night, eating outside, watching the sun slide behind the mountains and the temperature dropping just enough that you might want a light sweater. Or you can just eat it from the pot in the kitchen while watching TV. It’s good eating anyway you want.%u00a0

*Here in America, it’s called arugula.%u00a0%u00a0Else where , it’s %u00a0called rocket. I wish we all called it rocket, although I do like the name arugula, but for like my first born child or maybe a pet goldfish. Anyway, rocket is arugula,%u00a0%u00a0or vice versa.

Soup time!.

The stuff. Some big %u00a0fresh tomatoes, a few stalks of chard, and a few handfuls of arugaula (aka rocket). A couple carrots, an onion, some garlic, salt and pepper and a bit of olive oil.. Oh, and I added some balsamic vinegar, which for some reason didn’t make it into the picture (sorry vinegar)

Start by removing the chard leaves from the stalks. Set aside leave with the arugula. Chop up the carrot, chard stems, onion and garlic and toss into a big pot with a drizzle of olive oil, a splash of water,%u00a0and a sprinkle of salt and pepper. Stir around and stick o nthe stove on medium heat for about 10 minutes until the veggies start to soften up.

Now chop up the tomatoes into chunks and toss those right into the pot with the other stuff. Add in a few cups water and a few glugs of balazmic vinegar. Bring everything to a boil and then turn heat to medium low and place a lid on pot and let cook at medium heat for another 20 ish minutes, or until the tomatoes are falling apart.

Now that everything is all cooked up, blend it up.

And now take the chard leaves and the aruglula and chop into little pieces%u2026.into the pot they go.

Mix it all up.. and take the blender to the soup again%u2026.if you want a smaller sized bite.

Soup Into bowls..Then into mouth.

Happy August!!

And hey hey hey.. Have the best weekend!

-C

• 4-5 large fresh tomatoes
• 4 large stalks of rainbow chard
• 2-3 big handfuls of arugula%u00a0
• 1 medium onion
• 1 large or 2 small carrots
• 4-5 garlic cloves
• 2-3glugs (about 2 tablespoons) balsamic vinegar%u00a0
• 3 cups water%u00a0
• olive oil
• salt and pepper

To start, remove stalks of chard from leaves and chop stalks, onion, carrot and garlic into chunks and place int a big pot with a drizzle of olive oil, a splash or water,%u00a0and spinkle of salt and pepper. Place on stove on medium low heat sand cooke the veggies down until starting to soften and garlic is becoming fragrant. While that cooking, remove core from tomatoes and dice them up. Toss into pot with the cooked down veggies with the vinegar and water. Place a lid on the pot and let cook for about 20-25 minutes or until the tomatoes are falling apart.%u00a0

When cooked, using with a hand blender or a normal blender, blend the soup until smooth. (if using blender, pour back into pot)

Now take the arugula and chard leaves and chop them into wee little picese and mix into soup. If you want to, blend the greens into the soup.. but not until smooth, unless thats what you want.%u00a0%u00a0Cook for another 5 minutes. Taste and season with more salt and pepper to taste.

Ladle into bowl and serve with lots of fresh cracked pepper, maybe a little balsamic drizzle or even some mustard (I at left overs with mustard and it rocked my world)

spoons work eel las eating utencils.

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%u2026.Completely empty the fridge %u00a0and 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.%u00a0As 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. %u00a0I 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.%u00a0

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 %u00a0more 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. %u00a0Heres 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.%u00a0

Yea it’s Thursday!!!!

-C

A Monster Veggie Sandwich

Note. This is just a guide.. Feel free to use whatever veggies you fancy.%u00a0

• 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 , jalape%u00f1os or all three%u00a0
• 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. %u00a0

Pick a side, start to stack by evenly disrupting veggies on top of veggies. Place the second piece of bread on top and %u00a0giving 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.

%u00a0 %u00a0 %u00a0%u00a0And that’s how I know that this is a winner.%u00a0As an awesome aunt, when I have any of my nieces or nephews, %u00a0I 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%u2026 I mean, why not right?

The stuff%u2026 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%u2026 Plus a bun of some sort is necessary.%u00a0 %u00a0 %u00a0 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.%u00a0Add 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%u2026 toast while waiting. If not, just get the buns ready%u00a0And Then dump a good heaping pile right onto a bun. Add some cheese, or not..and eat with wild abandonment, %u00a0making sure to get as much on your face as you get in you mouth.%u00a0

Fantastic Friday!! Live it up.%u00a0

-C

Black Bean and Bulgur Sloppy Joes%u00a0

• 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%u00a0
• 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. Saut%u00e9 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.%u00a0

Eat with hands%u2026 Sloppy is good.

Is it really for real April? Where has all the time gone and where the hell is the warm weather? It’s not funny anymore. I%u00a0am officially OVER winter!%u00a0 Ok, so now that I got that off my chest%u2026..

Last night the misters Dad came over for a long awaited dinner accompanied by talk of life goals and what her referred to as “narratives” or the story of our lives. Some deep shit to be talking about at dinner, especially with zero alcohol to be had.

Me, being so super awesome, was all up in taking charge in making the food. Except that %u00a0last night I didn’t have a bunch of time and honestly, much energy to be doing anything. %u00a0And sure, I could have just made a pot of spaghetti, but that just felt like cheeping out. So Polenta it was. And because I just made a hug pot of navy bean, those were going into the polenta too.

Beany polenta baked in the oven with a tomato sauce cooked on the stove. About 5 minutes of hands on time and an hour to cook it all. It’s the perfect meal to make when you have guests coming over. Fast prep, into the oven and on the stove, and then you have an hour to clean and make yourself presentable. See, I am a thinker. (I ended up skipping the making myself presentable part%u2026 I stayed in my gym clothes.. no need to impress family right?) Then after about and hour you end up with a hearty healthy pretty meal, all from scratch, that seems like you spent the afternoon cooking.%u00a0When in fact you spent the past hour vacuuming and watching Gilmore Girls.%u00a0

The Stuff. Cornmeal, water, navy beans and parmesan for the polenta. Crushed tomatoes, garlic, dried basil, onion, carrot, zucchini, and summer squash for the sauce. Salt, pepper, and olive oil all around.

Cornmeal and water go into a cast iron skillet (or any oven safe dish) with a pinch of salt and pepper. Give it a little mix and stick it into the oven at 400 degrees .

Once the polenta is in%u00a0the oven, make the sauce. Chop up all the veggies and stick into a dutch oven or sauce pot with a pinch of salt, the basil and a good drizzle of olive oil. Stick on medium heat and let veggies cook down a bit. %u00a0When the veggies are tender, add in minced garlic, crushed tomatoes and another drizzle or oil. %u00a0Turn burner to lowest setting and simmer (giving it a stir every now and then) for about 45 minutes or until the polenta is done.%u00a0After about 30 minutes when the water had pretty much all cooked down, take the polenta out of the oven and stir in the beans, the parmesan, a tablespoon or two of olive oil and salt and pepper. Smooth top out and sprinkle with more pepper, parmesan and drizzle with a bit more oil. Stick back into oven for another 1/2 or until polenta %u00a0has formed a crust and no longer giggles when you wiggle the pan.

Pull polntna from the oven and let sit for at least 1o minutes.

Two big spoons and a pile of plates. Have the people serve themselves!

Have a Happy Day!%u00a0

-C

Baked Navy Bean Polenta with Chunky Tomato Sauce

Serves 4 hungry people

For the Polenta

• 1 1/2 Cups Course Ground Corn Meal
• 4 Cups Water
• 3 Cups Prepared Navy Beans (Or just use to cans)
• 1/2 Cup Parmesan Cheese or Vegan Parmesan (Optional)
• 3 Tablespoons Olive Oil
• Salt and Pepper

For the Sauce

• One 28oz Can of Crushed Tomatoes
• 1 large Carrot
• 1 Small Onion
• 4 (or more ) Cloves Garlic
• 1 teaspoon Dried Basil
• 1 Small Zucchini
• 1 Small Summer Squash
• Olive Oil
• Salt and Pepper

Preheat oven to 400

In a large skillet, mix together the cornmeal and the water and add a good pinch of salt and pepper. Place into oven for about 30 minutes or until the polenta starts to congeal at the edge of the skillet nd most of the waster has cooked down.

Remove skillet from oven and with a whisk or wooden spoon, mix in the beans, the parmesan (if using) and 2-3 tablespoons of olive oil. Smooth out mixture, sprinkle with salt, pepper, parmesan and drizzle with olive oil. Stick back into oven for another 30 minutes or so. %u00a0Polenta is done when it no longer wiggles when you giggle the skillet.

For the sauce

Small dice the carrot and the onion and stick into a medium dutch oven oor sauce pan with a drizzle of olive oil. Place on medium heat and cook until the veggies are tender. Add in tomato, minced up garlic and basil. stir and let simmer on stove top for about 45 minutes. When you place the polenta back into the oven for the second bake, dice up zucchini and squash and add to sauce. Stir and keep on simmer until ready to serve.

Once the polenta has completely cooked, remove from oven and let sit for at least 5 minutes%u202610 is better to solidify.

Spoon big piles of polenta on a plate or in a bowl, top with a big heap of tomato sauce. Sprinkle with a little more parm %u00a0and maybe another dash of pepper .

Eat%u2026..Spoon or fork is recommeded.

Happy Food!

You ever have one of those days where its %u00a09 am%u00a0and your ready to call it a day? . Yesterday was one of those day for me. Its spring vacation around here (more like an %u00a0arctic vacation) and I had volunteered my day to babysitting/ hanging out with 2 of my nephews, ages 11 and 13. (I know, I am the greatest sister). I had all of these great ideas and plans of things to do, but when it came down to it, they wanted to do nothing but play video games and not really listen to anything I said. I basically had to drag them outside to go for a walk we me and that’s all I could get them to do %u00a0My great little nephews, I love them so much, but yesterday they had their minds set on being little monsters.

I needed a drink. And I needed lunch. And so I was inspired to make this bloody mary tomato soup. Its got all the essentials to a great drink, the tomato, the spice, the zingy flavors, but warm and thick to eat as soup which was a perfect lift for a freezing cold dragging day. And no, I didn’t add the vodka to it because that would be irresponsible of me. %u00a0I am not about to serve up lunch soup to a couple %u00a0young boys with alcohol in it. I am not a dumb ass%u2026Save the vodka for when the kids go home!

%u00a0What we have going here%u2026… Chopped up onion, celery, and carrot in a pot. Stick that pot on the stove for a few minutes on medium heat to start the cooking process. %u00a0While that happening get the other stuff ready. %u00a0A big can of diced tomatoes, hot sauce, worcestershire sauce*, %u00a0prepared horseradish*, celery salt, garlic powder, salt and pepper And last but not least a good squirt of yellow mustard. Now add it all to the pot and bring to a boil. Turn down to low and stick a lid on it.

*I used %u00a0the horseradish that is made with only horseradish and vinegar%u2026..You can use the other stuff that contains sugars and milk, but I don’t know how tastes. And the worcestershire sauce I used did not contain fish but be aware that a lot of the popular brands do, so if you care, check labels!

After about 20 minutes the veggies should be soft and the flavors should all have melded together. Taste %u00a0soup as it is cooking and add any more spice that you want.

Now in goes the emulsifying stick of fun! (Or dump in a blender) Blend blend blend! %u00a0

I stopped when I got to a smooth consistency with the littlest bit of texture.

And now the soup is now%u00a0ready for the bowls!

And there it is%u2026served with a stock of celery and a wedge of lemon (I forgot to add them to the pictures!) %u00a0A bloody Mary to take the edge off%u00a0any drag of a cold weather day. And best part.. %u00a0 left over soup is great served chilled with a shot of vodka to loosen this Mary up!

Have a Happy Day!

-C

Bloody Mary Tomato Soup

The Stuff

Side note%u2026The spicier ingredients…hot sauce, horseradish, and worcestershire sauce are pretty flexible. My advice is to start with the lesser amounts of the ingredient and work your way up until you get to your happy soup place.

• 32 oz can of crushed or diced tomatoes
• 2 medium carrots
• 1 small onion
• 2 stalks or celery plus more for garnish
• 1-2 teaspoons horseradish
• 1-2 teaspoons worcestershire sauce
• 1-2 teaspoons hot sauce or %u00a0ground cayenne pepper
• 1 tablespoon yellow mustard%u00a0
• A lemon cut into wedges (To squeeze on as a garnish)
• 2 teaspoons celery salt
• 1 teaspoon garlic powder
• Salt and cracked pepper to taste

Dice up carrots, onion and celery and place in a large pot and cook on medium heat for about 5 minutes. Once the %u00a0veggies are slightly soft, add in the rest of the ingredients plus one tomato can %u00a0worth of water. Bring to boil, cover and turn heat down to low. Cook for another 15-20 minutes or until all the veggies are super soft and the flavor have all developed. %u00a0Add salt and pepper, taste and add any additional spicier spices that you want.

When happy with taste, either %u00a0in a blender or with a hand emulsifier, blend soup until smooth (or to your desired constancy)%u00a0Soup is now ready to serve.

Ladle or pour into bowls %u00a0and serve with a stalk of celery and maybe a wedge of lemon. Crackers or croutons are welcome too.

Eat with a Spoon

Soup left overs are great refrigerated and served cold.%u00a0Add a splash of vodka to make it fun.

%u00a0 %u00a0%u00a0 Before we get to the fries, I just want to mention that %u00a0yesterday was one of those fantastic winter days that reminds me why I love living in Vermont. %u00a0Pretty white snow everywhere, the sun was out, and 20 degrees without a gust of wind. The trash dog an I were even able to go for a little hike. %u00a0It was so nice and soooo sooo needed!%u00a0 Anyways, the other day as me, my sister and the mister where putting together %u00a0one more piece of Ikea furniture, (I am the master at Ikea assembling!) %u00a0a little runs into the room and presents the mister with a Dominos pizza. Yup, a whole pizza just for him. Why you might ask? Well I guess my sister was %u00a0delivered the wrong pizza and the place didn’t want it back and she didn’t want it, so she gave it to him.

A whole pizza to himself. I didn’t mind too much..he was just going to be eating it for lunch and dinner until it was%u00a0out of the fridge. But for dinner I did want him to eat something of the vegetable matter that didn’t come out of a box. I was going to make him a big salad, but then realized that would mean%u00a0sharing the last of the greens that I had for MY%u00a0dinner and I was not about to do that, so I made him parsnip and carrot fries instead. No biggy, just some slicing, a little tossing and a bit of time in the old oven. And I figured I might as well make a nice sauce for those fries because I be so very nice.

The biggest problem that I ran into when I made these fries was that I didn’t make enough, so you should probably make twice as many as you think you will eat. If you end up not eating them all (which you probably will), well then you now have a great start for a soup or a nice addition to a salad. Either way, you will eat them because they are amazing and addicting%u2026 and as healthy as can be!

The carrots and the parsnips are all sliced up into big matchsticks and ready to be baked to crispy browned perfection. %u00a0I added the oil to the pan to toss the fries in and then sprinkled with a fair amount of salt and pepper. %u00a0If you don’t have and or want to use a cast iron pan, a baking sheet works just the same.

%u00a0 %u00a0Oh saucy sauce stuff. Tomato puree, sriracha, and yellow mustard. Add a little bit of honey to lighten it up (can use brown sugar if keeping it vegan), a splash of apple cider vinegar and a couple minced cloves of garlic. Topped off with the smokey delightful spice of cumin. I cold eat this on everything%u2026and I kind of did.%u00a0

All mixed up in an oven safe dish, I stuck it into the oven for a about 8 minutes until it got a little bubbly, just to let all the flavors fuse together%u2026

Fries are done, Sauce is ready. Served in super cute tea cups.(from now on I want to serve everything in tea cups.) A perfect side dish, snack, or even a light meal. %u00a0It lead the mister to ask the question…What pizza?%u00a0

Happy Day!

-C

Parsnip and Carrot Fries with Smokey Sriracha Sauce

The Stuff

For the Fries

• 2 large parsnips
• 2 large carrot
• salt and pepper
• 1 tablespoon oil

For the Sauce

• 1 tablespoon Sriracha
• 1 tablespoon mustard
• 2 tablespoon tomato puree (or 1 tablespoon tomato paste and 1 tablespoon water)
• 2 cloves or garlic
• 1 teaspoon honey or brown sugar
• 1 teaspoon cumin
• a splash of apple cider vinegar
• a pinch of salt

Preheat oven to 425.

Wash%u00a0and trim%u00a0carrots and parsnips and cut into large matchsticks%u00a0(any shape is good, just make them all uniform) Toss with oil and sprinkle with salt and pepper. Place on cast iron pan or baking sheet and stick in oven for 30 or so minutes, and rotating after about 20. The fries are done when %u00a0crispy and brown.

For the sauce. Mince garlic and add to all the sauce ingredients in an oven safe bowl. stick into oven for about 8 minutes until slightly bubbly and hot.

Dip fries in sauce