Posts Tagged recipe

three things

These are threes things I am enjoying this week:

I tried this recipe for Ham, Cheese & Spinach Puffs and it’s a keeper! I like recipes that teach me a new skill. This one taught me how to make a béchamel sauce. We had a few hot from the oven for dinner with a good bit of salad. The rest I stored in the refrigerator and they make great lunches warmed up or cold.

I’ve been reading this review of Go Set a Watchman. I pre-ordered Watchman and I am looking forward to reading and thinking through it with my friend Tiffany. We are starting our mini-book club back up with this book. (We last read Z: a Novel of Zelda Fitzgerald and The Paris Wife. They make very good back-to-back book choices for a book club interested in historical fiction.)

It’s just too hot to be outside or out of the pool right now in central Texas. But for some reason I just can’t stop looking at quilts and quilting patterns. This one is a beauty!

recipe: egg, sausage, kale & red pepper muffins

I have never liked eggs. My earliest memory of them are of being (kindly) compelled to eat a scrambled version. My second earliest egg memory is of my sister and I begging mom for “eggs in pancakes”. We wanted to mask the taste with delicious syrup!

Now that I am “grown up” and inching closer to 30 with each passing day, I have determined to find a way of eating eggs that I enjoy. I saw this paleo recipe and thought it sounded good and worth a shot.

egg muffins 2

These muffins are delicious! I might not be fully converted to eggs, but this muffin version filled with delicious flavors seems a good start.

You will need:
4 eggs
1/4 lb. of ground sausage (I used Italian sausage, nice and spicy!)
A handful of kale washed and chopped
1/4 cup of red pepper, chopped
salt and pepper

egg muffin

Pre-heat the oven to 350°.
Brown the sausage and then set aside to cool.
Whisk the eggs and then add the sausage, kale, and red pepper.
Season with salt and pepper.
Fill muffin tins 2/3 full.
Bake for 20-25 minutes.

I used a mini-muffin pan and it worked beautifully. You can store them in the frig and then re-heat in the oven, but they won’t last long. Too delicious!

oatmeal & chocolate chip cookies

A few days ago, I was rummaging around the kitchen for something sweet. I found some forgotten oats and pounced on the idea of a quick batch of oatmeal and chocolate chip cookies.

oatmeal cookies 1

I just used the basic Quaker Oats recipe but swapped chocolate chips for the raisins because that’s what I had on hand. It didn’t mess with the texture of the cookies and worked quite nicely.
Read More

recipe: simple pesto

I don’t think there is anything easier or tastier than whipping up a batch of pesto. I like having it on hand to toss into pastas and other dishes.

pesto 1

pesto 2
Read More

make your own vegetable stock

Last year I discovered the magic of making my own stocks. It’s so easy and what you get is so much more delicious than what comes in cans and packets. It’s a great way to prolong any harvest from your garden or use up any vegetables you have on hand while filling your kitchen with an essential ingredient.

vegetable stock

Roughly chop: 3 stalks of celery, 4 onions (it’s nice to use a variety), 2 leaks outer leaves removed, and a handful of radishes. Peal and crush 8 cloves of garlic.

Heat some olive oil in a large sauce pan and sauté veggies until soft.
Read More

recipe: white chocolate chip cookies

We had friends over last friday for dinner and I realized that at the last minute that I hadn’t made anything for dessert. (Disaster!) I rummaged around and quickly found the answer…cookies! Even more cookies! I’ve been on a cookie baking kick apparently.

These white chocolate chip cookies were perfect. Delicious, quick, and did I mention delicious?

White chocolate chip cookies 1

What you need:
2 1/4 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter softened
3/4 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
12 ounce white chocolate chips

**By the way, I recently discovered Guittard rouge cocoa powder and it’s the most rich and wonderful chocolate powder I’ve used. I’m hooked.**

White chocolate chip cookies 2

What to do:
Preheat oven to 350 degrees F.

Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs.

Gradually add in flour mixture. Stir in morsels. Drop by well-rounded teaspoon onto ungreased baking sheets. (I lined my baking sheets with parchment paper.)

White chocolate chip cookies 3

Bake for 9 to 11 minutes or until centers are set. You’ll see the tops of the cookies crackle a bit. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

recipe: potato and broccoli soup

Friday night, I was rummaging around in the kitchen trying to figure out what to make with the odds and ends still in the pantry.Luckily, I came across  this recipe from Food & Wine Magazine and it was the prefect dinner for a chilly winter’s evening.

potato and broccoli soup 1

Read More

recipe: bacon, cheddar, and chive scones

We stayed home in Austin for Christmas this year. It was a really nice break from the crazy busy semester I had and Joel’s end of the year flurry of Bravery Projects. December wore us out and we were happy for a lazy holiday.

Usually we do something a little special for Christmas breakfast and this year we tried out a new-to-us recipe for bacon, cheddar, and chive scones. I halved the recipe and it was more than enough for Joel and me.

Bacon, Cheddar, Chives Scones 1

Read More

Cranberry Citrus Amazing Cinnamon Christmas Punch

I shared this recipe here a few years ago, but it isn’t Christmastime until we’ve made our first batch! Growing up we called it Christmas Tea, but I think punch is a better term for it. Whatever you call it, it’s delicious and makes the whole house smell wonderful!


Cranberry Citrus Amazing Cinnamon Christmas Punch

8 oz. Whole Cranberries
3 qt. of water
1/2 cup of sugar
1 cup of cinnamon imperials
3 cinnamon sticks
24 whole cloves
3 cinnamon sticks
3 oranges – juiced
3 lemons – juiced

Boil the cranberries in 1 qt. of water for about 10 minutes.

Mix 2 quarts of water, sugar, cinnamon imperials, cloves, and cinnamon sticks in a large pot. Heat until the cinnamon imperials melt. Add the orange and lemon juice to the pot.

Pour the cranberry mixture into the pot using a strainer to keep any seeds and skins from getting in. Discard the cranberries.

Simmer on low for 2 hours.

You can store it in the refrigerator and reheat for about a week.

soup ‘n such

I love split pea soup! Those are some words I never planned on typing, but it’s true. Pea soup has become my favorite fall-time staple. It’s so easy to make, pretty healthy, and the tastiest. It isn’t the most photographic soup so you’ll just have to use your imagination.

What you need:
8 cups water, 2 cups green split peas, 1 stalk of celery (chopped), 1 large carrot (chopped), 1 small onion (chopped), 1/4 teaspoon thyme, a generous dash of red pepper, 1 bay leaf, and salt.

How to make it:
Combine water, peas, celery, carrot, onion, thyme, red pepper, and bay leaf in large stock pot. Season to taste with salt. Boil vigorously for 20 minutes, then reduce heat, cover, and simmer until split peas are tender. Press soup through fine sieve and reheat just to the boiling point. If the soup is too watery simmer uncovered until it reaches the consistence you like.

soup and such 2

Joel came up with the most delicious bread to go along with the soup. Take a loaf of ciabatta bread (or some other crusty bread), slice it in half, spread salted butter liberally on both sides, dust with garlic powder and fresh parsley, layer on freshly grated parmesan, and bake just until everything comes together beautiful.