Hello!
Liz and I have set a goal to update this lovely little blog on a daily basis, so far Liz is getting is getting a blue ribbon and I should be sent to bed without dessert. But have no fear, I am back on the horse, I will eat cake! October is proving to be the most exciting month. We both had our birthdays and we have a few exciting catering shindigs coming up. This weekend we will be working on some vegan fair for our friend Forrest, it's his birthday...he's vegan, his family is not so it's a nice gift to himself! I haven't finalized the menu
yet but i believe it will be thanksgiving themed (I might make extra for us, why wait til november right?).
After that we will getting soft and girly making cupcakes for a baby shower. Also, the same weekend is the ever exciting calico event SHOP n' SWAP!! Go to the calico website for all the info.
More recipes and photos will be added this week. Enjoy your day and get in the kitchen!
10.07.2009
9.29.2009
delicious soup and pistou
rainy day soup and pistou: see earlier photos
this soup is one of my all time favorites. it is warm, delicious and really a healthy meal to both entertain with or make in bulk and freeze. the pistou is a very common french and classic italian way to top soups, breads, pastas, crackers, etc. in this soup it is a really nice way to contrast the soup and highlight with the fresh herbs used in the stock...
soup ingredients:
1 28 oz can diced organic tomatoes
1 15.5 oz can of organic white beans, drained and rinsed
1 medium onion, diced
3-4 cloves garlic, diced
10 oz baby spinach
6 oz chopped mushrooms
1 carrot, sliced or diced
2 stalks celery, diced
1 potato, diced
1 small head of broccoli
1/4 c. fresh basil (set some aside for topping)
1/4 c. fresh parsley (set some aside to top!)
4 c. of low sodium veggie stock
2 c. of water
the juice of 1 lemon, set aside
1 tsp. salt & 1/2 tsp. black pepper
directions:
add the diced potatoes to a medium high heated pot with a dash of olive oil and salt and pepper. let the potatoes get a nice crispy coating on them and begin to cook through for about 7 minutes. add the onions with a dash more of s&p. after the onions begin to caramelize add the garlic, can of tomatoes, mushrooms, celery, etc. and the rest of the ingredients along with the lemon juice, veggie stock and 2 cups of water.
add another tsp. of salt and 1/2- 1 tsp. of black pepper. let the soup come to a boil and then reduce the heat and let simmer for at least 25 minutes, but the longer it goes the better it will taste!
pistou ingredients:
1 c. of organic peas, thawed and drained
1/2 c. fresh organic basil
1 clove of garlic
juice of 1 lemon
1/4 c. olive oil
salt&pepper to taste
add the peas, basil, garlic, salt and pepper and lemon juice into the food processor or blender and blend. while the processor is still on slowly add the olive oil until the ingredients come together. you may need to stop once or twice to scrape the sides of the bowl. set this aside to chill. it will last for days in the fridge and is great with pasta, crackers, soup, basically anything.
enjoy.
this soup is one of my all time favorites. it is warm, delicious and really a healthy meal to both entertain with or make in bulk and freeze. the pistou is a very common french and classic italian way to top soups, breads, pastas, crackers, etc. in this soup it is a really nice way to contrast the soup and highlight with the fresh herbs used in the stock...
soup ingredients:
1 28 oz can diced organic tomatoes
1 15.5 oz can of organic white beans, drained and rinsed
1 medium onion, diced
3-4 cloves garlic, diced
10 oz baby spinach
6 oz chopped mushrooms
1 carrot, sliced or diced
2 stalks celery, diced
1 potato, diced
1 small head of broccoli
1/4 c. fresh basil (set some aside for topping)
1/4 c. fresh parsley (set some aside to top!)
4 c. of low sodium veggie stock
2 c. of water
the juice of 1 lemon, set aside
1 tsp. salt & 1/2 tsp. black pepper
directions:
add the diced potatoes to a medium high heated pot with a dash of olive oil and salt and pepper. let the potatoes get a nice crispy coating on them and begin to cook through for about 7 minutes. add the onions with a dash more of s&p. after the onions begin to caramelize add the garlic, can of tomatoes, mushrooms, celery, etc. and the rest of the ingredients along with the lemon juice, veggie stock and 2 cups of water.
add another tsp. of salt and 1/2- 1 tsp. of black pepper. let the soup come to a boil and then reduce the heat and let simmer for at least 25 minutes, but the longer it goes the better it will taste!
pistou ingredients:
1 c. of organic peas, thawed and drained
1/2 c. fresh organic basil
1 clove of garlic
juice of 1 lemon
1/4 c. olive oil
salt&pepper to taste
add the peas, basil, garlic, salt and pepper and lemon juice into the food processor or blender and blend. while the processor is still on slowly add the olive oil until the ingredients come together. you may need to stop once or twice to scrape the sides of the bowl. set this aside to chill. it will last for days in the fridge and is great with pasta, crackers, soup, basically anything.
enjoy.
9.28.2009
delicious (and nutritious ) salsa and guacamole.
salsa and guacamole are two of my all time favorite homemade snacks... healthy, light and delicious during the summer, and perfect for any movie night in... making them yourself saves so much money, since the ingredients are so inexpensive, and again you can control what you do or DON'T want in it... (especially all the preservatives, pesticides on the vegetables, fertilizers, etc.)
i have been making it myself for about 5 years and i have always played with the recipe but i think i have FINALLY discovered my favorite recipe for both... so here they are.
salsa ingredients:
1 medium onion, diced
3-4 cloves of garlic, diced
1-2 Chipolte peppers (I always use 2, I like it with a little extra kick!)
1 28 oz can organic diced or whole tomatoes in juice (low sodium)
1 15.5 oz can organic black beans, drained and rinsed
1 15.5 oz can organic super sweet corn, drained
3 limes, juiced, set aside
1 handful of cilantro or parsley
1 SUPER RIPE peach, or mango, *depending on the season you can leave this out, but during the summer there is literally nothing better than a throwing a ripened peach or mango in to contrast with the peppers.
salt&pepper to taste, of course :)
directions:
add the onion, garlic and chipolte peppers into the food processor or blender and pulse until finely chopped. Add the can of tomatoes, lime juice, peach/mango salt and pepper and pulse a couple times (depending on how chunky you'd like it). Add in the drained black beans, corn and cilantro and stir together.
I usually make this to serve immediately so I have a bowl and then entire Tupperware container for the future. The salsa usually stays good for up to two weeks as long as you keep it in the fridge.
Guacamole ingredients:
3 avocados, halved and put into a small mixing bowl
1 clove of garlic, finely minced
juice of 2-3 limes, add to avocados
handful of fresh cilantro, chopped
salt&pepper to taste
directions:
add all the ingredients together and with a fork or potato masher, mash together. The lime juice will keep the avocados from turning green and will keep nicely in the fridge for a few days. The longer the ingredients marry together, the more delicious they will taste :)
serve with your favorite chips, tacos, quesadillas, etc. but, most importantly, enjoy. :)
i have been making it myself for about 5 years and i have always played with the recipe but i think i have FINALLY discovered my favorite recipe for both... so here they are.
salsa ingredients:
1 medium onion, diced
3-4 cloves of garlic, diced
1-2 Chipolte peppers (I always use 2, I like it with a little extra kick!)
1 28 oz can organic diced or whole tomatoes in juice (low sodium)
1 15.5 oz can organic black beans, drained and rinsed
1 15.5 oz can organic super sweet corn, drained
3 limes, juiced, set aside
1 handful of cilantro or parsley
1 SUPER RIPE peach, or mango, *depending on the season you can leave this out, but during the summer there is literally nothing better than a throwing a ripened peach or mango in to contrast with the peppers.
salt&pepper to taste, of course :)
directions:
add the onion, garlic and chipolte peppers into the food processor or blender and pulse until finely chopped. Add the can of tomatoes, lime juice, peach/mango salt and pepper and pulse a couple times (depending on how chunky you'd like it). Add in the drained black beans, corn and cilantro and stir together.
I usually make this to serve immediately so I have a bowl and then entire Tupperware container for the future. The salsa usually stays good for up to two weeks as long as you keep it in the fridge.
Guacamole ingredients:
3 avocados, halved and put into a small mixing bowl
1 clove of garlic, finely minced
juice of 2-3 limes, add to avocados
handful of fresh cilantro, chopped
salt&pepper to taste
directions:
add all the ingredients together and with a fork or potato masher, mash together. The lime juice will keep the avocados from turning green and will keep nicely in the fridge for a few days. The longer the ingredients marry together, the more delicious they will taste :)
serve with your favorite chips, tacos, quesadillas, etc. but, most importantly, enjoy. :)
9.27.2009
rainy sunday night.
we took a little field trip to trader joe's today. (thanks again andrew) :)
today was freezing and I promised Colin I would make him whatever he wanted... "soup"...
I wanted grilled cheese to go with it but I had no moz, cheddar or anything that would do and so I made a little pea pistou.
it was warm and delicious and exactly what I needed tonight, a night in with the family. :)
recipes to follow. please enjoy :)
Subscribe to:
Posts (Atom)