Around my house, if the word "cookie" comes out of my mouth, my husband will begin to drool. When we first got married, I kid you not, I gained almost 10 pounds just from trying to be the cute little housewife who had warm cookies and milk waiting for my hardworking husband everyday when he got home. Well, needless to say, these cookies still visit our home at least a few times a month, and now they are a highlight at work, with friends, and in house. While this recipe did not originate with me, I will tell you that the amazing lady behind this recipe has one of the best baking blogs out there. I love Annie's recipes.
These chocolate chip cookies will probably revolutionize your idea of the perfect cookie. Their texture is flawless, the flavor is delightful, and the satisfaction factor is well over a 10. Another side note is that the dough freezes very well!
Thursday, September 26, 2013
Thursday, August 22, 2013
Loaded Baked Potato Soup
Last weekend, we had the joy of hosting some very sweet friends. Josh and Sarah are getting married in just a couple months, and my childhood friend Tanner is helping with wedding plans! The weather took a delightful turn last week, and it tempted us with the thought that fall was here. We had all the windows in the house open to absorb the 60 degree temps, and soup seemed to be the ideal meal for the evening. I first discovered this recipe through Pinterest.This is a rich and hearty soup that warms heart and soul. Sarah brought a gorgeous kale salad to serve along side and I also served whole wheat mountain bread (store bought unfortunately) to dip in the soup and bring the meal together. We spent hours around our dinner table just sharing life with one another. I love our dinner table, first of all because it was a gift from our neighbors that I grew up with, and secondly, because it has benches rather than chairs. I love the closeness that benches create, and during dinner and the following hours, I sensed an openness and closeness being shared around our table. Joel brewed some delicious coffee to top the evening off.
Loaded Baked Potato Soup
6 servings
4 pieces of bacon, chopped
3 shallots, diced
2 cloves garlic, minced
3 carrots, diced
8 Russet potatoes, diced
2 T flour
2 cups chicken broth
Salt and pepper to taste
1 cup heavy whipping cream
Garnish with cheese and sour cream
Loaded Baked Potato Soup
6 servings
4 pieces of bacon, chopped
3 shallots, diced
2 cloves garlic, minced
3 carrots, diced
8 Russet potatoes, diced
2 T flour
2 cups chicken broth
Salt and pepper to taste
1 cup heavy whipping cream
Garnish with cheese and sour cream
- In a dutch oven over medium heat, fry bacon until crisp.
- Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook shallots, garlic, and carrots until the caramelized. Add potatoes and cook for 5 minutes, stirring occasionally.
- Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken broth and half of the bacon. Season with salt and pepper.
- Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash or use an immersion blender for thicker, creamier texture. Stir in whipping cream and simmer for 5 minutes.Soup should have a creamy consistency.
- Season to taste, and garnish with toppings.
Wednesday, November 28, 2012
Sweet Potato and Butternut Squash Soup
Today was one of those days that soup just had to be on the menu. I am in love with butternut squash this year.
Sweet Potato and Butternut Squash Soup Recipe
1 medium butternut squash, peeled, cored and chopped into chunks
2 sweet potatoes, peeled and chopped into chunks
1 bay leaf, or 1 tsp crushed bay leaves
1/2 onion, sliced
2 cloves of garlic, crushed and minced
1 tablespoon olive oil
In a dutch oven or large saucepan, combine garlic, onion, and olive oil over medium heat until tender. Add squash, potatoes, and bay leaves and allow to remain on medium heat for 30 minutes or until squash and potatoes are tender. Using a blender or immersion blender, puree contents of the dutch oven (I added about 2 tablespoons of milk to make it smoother).
Serve with a salad and grilled cheese. Garnish with dry dill and sour cream. Salt and pepper to taste.
Sweet Potato and Butternut Squash Soup Recipe
1 medium butternut squash, peeled, cored and chopped into chunks
2 sweet potatoes, peeled and chopped into chunks
1 bay leaf, or 1 tsp crushed bay leaves
1/2 onion, sliced
2 cloves of garlic, crushed and minced
1 tablespoon olive oil
In a dutch oven or large saucepan, combine garlic, onion, and olive oil over medium heat until tender. Add squash, potatoes, and bay leaves and allow to remain on medium heat for 30 minutes or until squash and potatoes are tender. Using a blender or immersion blender, puree contents of the dutch oven (I added about 2 tablespoons of milk to make it smoother).
Serve with a salad and grilled cheese. Garnish with dry dill and sour cream. Salt and pepper to taste.
Thursday, August 9, 2012
Because I LOVE Oriental Food
This week has been one of those weeks. The kind of week when you want to eat your favorite junk foods, and then your career, training, fitness, and clothes size tell you to hold off. So, in honor of caring for myself, I was all about some "healthier" satisfying foods this week. I am achieving my goal of "vegan until 6" that Mark Bittman recommends.
On Monday evening, I made Coconut Fried Rice! This was a google search recipe. I was craving fried rice, but was not about to order from a restaurant. I always struggle with the amount of oil and sodium in fast food or eating out in general. So, I found this recipe and adapted it!
I used brown rice, and it did perfectly. The coconut milk was a beautiful addition. I then did carrots, onions, lots of garlic, broccoli, and kale in the pan with only about 1-2 tablespoons of oil as opposed to her 1/4 cup. I made the recipe twice this week, so the first time, I did the 3 eggs and the second time did without the eggs. It was incredible. We both loved it!
On Monday evening, I made Coconut Fried Rice! This was a google search recipe. I was craving fried rice, but was not about to order from a restaurant. I always struggle with the amount of oil and sodium in fast food or eating out in general. So, I found this recipe and adapted it!
I used brown rice, and it did perfectly. The coconut milk was a beautiful addition. I then did carrots, onions, lots of garlic, broccoli, and kale in the pan with only about 1-2 tablespoons of oil as opposed to her 1/4 cup. I made the recipe twice this week, so the first time, I did the 3 eggs and the second time did without the eggs. It was incredible. We both loved it!
Wednesday, July 18, 2012
Vegan Tacos
Well, the last month has looked a little different eating wise. I have decided to adhere to what Mark Bittman who wrote Food Matters calls vegan until 6. Over the last few weeks, we've been in a number of locations and had a number of different folks in our home. With that in mind, I've been thinking a lot about my purposes and reasoning behind eating more plant based meals. It's a long term goal that I want to continue implementing in my family's lifestyle, but within lower parameters.
Anyhow, on to the recipe that was dinner last night! My tortilla recipe is courtesy of my lovely sister-in-law.
Vegan Tacos with Whole Wheat tortillas
Soak 1 cup of chickpeas and 1/2 cup lentils for 4-6 hours
Cook two cups of brown rice in 4 cups water. Bring chickpeas and lentils to boil in their water and simmer until soft.
To prepare the tortillas, combine 2 cups whole wheat flour with 1 tsp. salt. Add 1/4 cup oil to mixture and combine. Bring 3/4 cup water to boil and pour into mixture and stir/knead until well combine. Separate dough into 12 balls and roll into tortillas on a floured surface. Heat a skillet and add each tortilla one at a time. Once the tortilla begins to bubble, it is time to flip. Allow to cook on the other side for 10-15 seconds.
Once rice and beans are ready, chop 2 large cloves of garlic and add to rice along with a combination or garlic powder, parsley, cracked black and red pepper, and oregano. Stir well. Add a diced jalepeno to rice. Cut up a fresh avocado and add to rice. Combine rice and beans in a large bowl.
Serve rice and beans on tortillas along with chopped tomatoes or salsa and fresh herbs or lettuce on top. Squeeze fresh lime juice to add a lovely finish. Enjoy!
Anyhow, on to the recipe that was dinner last night! My tortilla recipe is courtesy of my lovely sister-in-law.
Vegan Tacos with Whole Wheat tortillas
Soak 1 cup of chickpeas and 1/2 cup lentils for 4-6 hours
Cook two cups of brown rice in 4 cups water. Bring chickpeas and lentils to boil in their water and simmer until soft.
To prepare the tortillas, combine 2 cups whole wheat flour with 1 tsp. salt. Add 1/4 cup oil to mixture and combine. Bring 3/4 cup water to boil and pour into mixture and stir/knead until well combine. Separate dough into 12 balls and roll into tortillas on a floured surface. Heat a skillet and add each tortilla one at a time. Once the tortilla begins to bubble, it is time to flip. Allow to cook on the other side for 10-15 seconds.
Once rice and beans are ready, chop 2 large cloves of garlic and add to rice along with a combination or garlic powder, parsley, cracked black and red pepper, and oregano. Stir well. Add a diced jalepeno to rice. Cut up a fresh avocado and add to rice. Combine rice and beans in a large bowl.
Serve rice and beans on tortillas along with chopped tomatoes or salsa and fresh herbs or lettuce on top. Squeeze fresh lime juice to add a lovely finish. Enjoy!
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