I had a glorious moment of discovery at the local farmer’s market a few weeks ago when I met the lovely couple behind Razz’s Shagbark Hickory Syrup. It’s a local product that looks like an amber-colored maple syrup, but brings a lighter, smokier, almost woody flavor to everything from sticky buns to salmon. I fell in love at first sample, and brought a bottle home.
Tag Archives: recipe
The holiday hoopla may be over, but there are still remnants all over my house. Bits of wrapping paper here, stray cookies there…and a dozen shiny yellow Meyer lemons.
I bought them to make a glaze for my gingerbread men, but, as usual, I bought too many…and I just can’t let these little lovelies wind up in the compost bin! Any other time, I would have used them to make a loaf of lemon pound cake (one of my favorite uses for Meyers) but not the week after Christmas – my sweet tooth is worn out!
The answer? A fresh, tangy salsa made with lemon supremes. The perfect way to cleanse your palate of all those holiday goodies and kick off the new year on a healthy note!
30 days past our closing deadline.
Finally getting ready to start moving boxes.
Sold the old house, but the septic failed inspection and our buyers hightailed it outta there…
It’s been quite a week. Quite a summer, actually.
At this point, all I can think about is sitting on my new deck, looking out into the mountains, with a tall glass of something truly yummy and a good read.
Care to join me?
Orange Coco Cocoa Kiss
adapted from an original GodivaCoffee.com recipe
Ingredients (per 12-oz. serving)
- 4 ounces Godiva Chocolate Truffle coffee, brewed strong, cooled to room temperature
- 2 ounces coconut milk beverage (I prefer Coconut Dream)
- 2 teaspoons frozen orange juice concentrate
- 1 cup ice
- Measure all ingredients into a blender carafe.
- Blend until smooth. Serve immediately in a pretty glass. Enjoy!
*Take it up a notch! Top with real whipped cream, orange zest and dark chocolate shavings. Or, completely knock your own socks off and serve this drink with my all-time favorite cookies, Orange Butter Cookies dipped in Dark Chocolate.
Disclosure: I received a sample of Godiva Chocolate Truffle coffee as part of the Foodbuzz Tastemaker Program. I was under no obligation to provide a positive review, nor did I receive any monetary compensation.
Since returning to work full-time, I’ve learned one thing for sure: Anything I can do on the weekend to help myself out during the week makes me my own best friend when workdays kick my butt. So, Sunday has become the day to cook!
Today, I made this yumminess with some of the last garden tomatoes, to be delivered to my father-in-law…
…and these belated birthday cupcakes for my very understanding husband…
(although I do admit to using this, enhanced with some applesauce and dried cranberries:)
Also in the lineup: the filling for our favorite Quesadilla Casserole, so the huz can just layer it with tortillas in a casserole dish tomorrow night and bake. What a team we make!
But my favorite creation of the day was a new Mommy and Me Recipe!
So many fall veggies, so little time…what to do? For some reason, fall makes me crave a crisp, crumb topping on everything, and apple crisps are so last week. So, why not a veggie crisp?
My handy dandy food processor made quick work of 1 butternut squash, 1 large sweet potato, 3 parsnips, 5 carrots and 1/2 large sweet onion. (Nice, even slices make for nice, even baking!)
I set aside some of each veggie to be baked for little man, and added just a little water. (Hold the onions and broth, please! At least for now…)
I poured one can of low-sodium veggie broth into the dish until it was about 1/2″ below the level of the vegetables.
The “cross your fingers and hope it’s good” topping consisted of: 1 cup whole wheat bread crumbs, 1/3 cup old fashioned rolled oats, a Tbsp of amaranth (just because ), a light handful of chopped, fresh parsley, rosemary and thyme, and a sprinkle of sea salt.
Both dishes were baked at 375 degrees for about 40 minutes, covered (or until the broth bubbled up through the crumbs and veggies were soft.)
I just love filling the house with the scents of fall, and this recipe did just that. It was easy, yet satisfying and comforting, and made use of lots of different veggies. It also made lots of beautiful puree, although the orange was INTENSE, so I added a bit of applesauce to take it down a notch. (Just sounded good to me, and baby boy seemed to agree!)
Which brings me to my Bonus Tip of the Day: When baby flings a big spoonful of pure orangetasticness onto your white carpet, try a little bit of Lulu’s in the Fluff!
Good as new! Let the workweek begin!
How do you balance home and work life? Do you do anything on your days off to help yourself out on busier days?
Does the onset of fall make you crave anything specific?
Look out….I’m feeling kinda full of myself right now.
Why? Well, partly because my every color of the rainbow found it’s way into my son’s belly today, and that makes me a happy mom
But I’m also feeling very proud of myself because I used up the vegetables cluttering my counter and fridge.
It’s no big deal, really. I just made dinner. But I didn’t have a clear cut recipe (the classic “nothing to make” syndrome) so my big victory was found in using up the fresh items I had on hand instead of letting my hectic schedule get the best of me until they all found their way into the compost bin.
It happens far too often. I’m not proud.
Not that cooking a few veggies is hard, but sometimes just trying to figure out what to do with them takes more time than I have.
Today, I was determined NOT to let my precious veggies go to waste. I was also determined NOT to go to the store. So I let the kitchen muse take over and started tossing ingredients until they looked like dinner.
You know what? It was GOOOOOODI!
Here’s the list of what I happened to have on hand, and what I did with it:
- one pound of grass-fed beef from North Mountain Pastures
- 2 shallots (sliced thin)
- 2 cloves garlic
- 4 fresh tomatoes (1 cut into chunks, 3 put through food processor until liquidy)
- one cup frozen black eyed peas
- 1/2 cup frozen peas from our garden
- 2 large handfuls fresh spinach, chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tsp oregano
- 1 tsp fresh basil
- 1 bay leaf
- whole wheat couscous
- Parmesan cheese, to taste
Brown beef, shallots and garlic (I used an electric skillet.) Add all other ingredients except couscous and cheese. Cook on low for 30 minutes. Remove bay leaf. Serve over couscous; top with cheese, if desired.
(It almost sounds like a real recipe!)
I said it was good, I never said it was pretty.
…but I have to admit, I’m pretty proud of myself for making something out of nothing.
(Next time, this recipe gets morphed into a casserole with crunchy crumbs on top.)
The only problem: What do I call it?
Do you ever have a problem using up your fresh ingredients? What’s your favorite way to use things up when you have a variety on hand?