Hello...testing...do we have a blog here? I know, I know - blog FAIL. This year started so...unexpectedly and I think we've been kind of reeling ever since. We've had some personal things going on as well which has made for a very sad and neglected blog. We are cooking but we are both mostly sticking with the old standbys and not much new.
I did make a Kazakh feast for Nauryz (the Kazakh New Year) last week. Chrov Plov, Cheese Pastries, Meat Piroshkis, Carrot & Radish Salad (from mymommymakesit - I omitted the anise because we didn't have any and used a little cardamom), Chicken Shashlik (kabobs), Honey Cookies, and Russian Snowballs (which are pretty much exactly like Mexican Wedding Cakes - I used a combo of walnuts and pecans which was delicious!). Oh and I also made a Russian Tea which was like a spiced punch. All in all, I had a wonderful day of cooking and we thoroughly enjoyed sharing the meal with friends! I took exactly ZERO pictures. Sigh. What kind of blogger am I these days?
We are excited to be expanding our family again through adoption. It's been a big decision and it's a big step in faith but we are thrilled to welcome #4! The process will take awhile - probably 12 months or so but we can't wait! Our boys are delighted beyond words! So...that has been keeping us a little busy - discussing, deciding. etc. I'm also launching a new business since I LOVE Pampered Chef products and need to earn extra for adoption expenses.
Steph has a new job which is exciting for her! She will be so awesome! It will allow her a little less time for posting but hopefully we'll both manage to continue sharing some recipes - or rather, get back to sharing... We are hoping to begin a family cookbook which is a big undertaking but would be so treasured!
So...that's what's happening in our non-blogging world.
Saturday, March 31, 2012
Saturday, March 17, 2012
Irish Recipes
Obviously, we've had a tough time getting posts up! It's not for lack of desire but because both of us have been stretched thin lately. However, we couldn't let St. Patrick's Day pass without at least linking back to a few of our favorite Irish recipes from past years. I'm thinking a few of these are going to make it on my table tomorrow - a day late but still great! :)
Corned Beef & Cabbage
Homemade Horseradish Sauce
Guinness Bread
Irish Raisin Cake
Irish Soda Bread
Irish Tea Cake
Irish Colcannon
Pear & Ginger CrumbleFarmhouse Vegetable Soup
Hope you enjoy! Happy St. Patrick's Day!
Irish Soda Bread by Heather
Corned Beef & Cabbage
Homemade Horseradish Sauce
Guinness Bread
Irish Raisin Cake
Irish Soda Bread
Irish Tea Cake
Irish Colcannon
Pear & Ginger CrumbleFarmhouse Vegetable Soup
Hope you enjoy! Happy St. Patrick's Day!
Friday, March 9, 2012
Green Soup
I don't think I've shared with you all yet the deliciousness that is Green Soup! Who doesn't need more leafy greens in their life? This pureed soup packs a nutritional punch! I like to serve a small bowl before supper for an extra serving of veggies. Variations are rather endless, so find your favorite combination of greens and spices. Perhaps the first time you can try the "original" recipe, but then your brain and palate can lead you from there.
The soup is a bit labor intensive, but it is worth the effort every time.
I must credit Anna Thomas for this recipe. She published a wonderful cookbook a couple of years ago called Love Soup. I've checked it out from the library many times. The cookbook is sectioned by season and she offers several menu ideas. And for those that care, her recipes are all vegetarian. Every time I flip through the pages I see more soups I want to try. She includes a half a dozen Green Soup recipes.
I know winter is coming to a close, but this soup is light and year-round worthy, in my opinion. I hope you enjoy (despite the un-photogenic nature of the soup!). :)
GREEN SOUP
(from Love Soup by Anna Thomas)
Print This Recipe
1 bunch of chard or spinach (8 oz)
1 bunch kale (8 oz)
4-5 green onions, sliced
1/2 c. loosely packed cilantro
1 tsp sea salt, plus more to taste
3 Tbsp Arborio rice
1 medium onion
1 1/2 tsp olive oil
Marsala or dry sherry (opt.)
1-2 cloves garlic, minced
2 1/2-3 c. vegetable broth
fresh ground pepper
cayenne pepper
1 Tbsp fresh lemon juice
Wash the greens thoroughly, trim off stem, and slice leaves. In a large soup pot, combine the chard or spinach, kale, green onions, cilantro, Arborio rice, 1 tsp salt, and 3 cups water. Bring water to a boil, turn down to low, cover the pot and let simmer for 30 minutes.
Meanwhile, chop the onion, heat 1 Tbsp olive oil in a skillet and cook the onion with a small sprinkle of salt over medium until it is golden brown and soft. This will take up to 30 minutes. Don't hurry, just stir it once in a while. Once cooked, you can deglaze the pan at the end with a bit of Marsala or sherry.
Add the caramelized onion to the soup. Put remaining 1/2 Tbsp oil in the onion skillet and stir the garlic in it for about a minute. Add garlic to the pot and simmer the soup for 10 more minutes.
Add enough broth to make the soup a soup--it should pour easily from a ladle--and puree it in the blender, in batches, or use an immersion blender and blend in the pot.
Bring the soup back to a simmer, and taste. Add more salt if needed, grind in a little black pepper, add a pinch of cayenne pepper and a Tbsp of lemon juice. Stir well and taste again. Adjust any seasonings to taste.
Garnish with a swirl of extra virgin olive oil.
The soup is a bit labor intensive, but it is worth the effort every time.
I must credit Anna Thomas for this recipe. She published a wonderful cookbook a couple of years ago called Love Soup. I've checked it out from the library many times. The cookbook is sectioned by season and she offers several menu ideas. And for those that care, her recipes are all vegetarian. Every time I flip through the pages I see more soups I want to try. She includes a half a dozen Green Soup recipes.
I know winter is coming to a close, but this soup is light and year-round worthy, in my opinion. I hope you enjoy (despite the un-photogenic nature of the soup!). :)
GREEN SOUP
(from Love Soup by Anna Thomas)
Print This Recipe
1 bunch of chard or spinach (8 oz)
1 bunch kale (8 oz)
4-5 green onions, sliced
1/2 c. loosely packed cilantro
1 tsp sea salt, plus more to taste
3 Tbsp Arborio rice
1 medium onion
1 1/2 tsp olive oil
Marsala or dry sherry (opt.)
1-2 cloves garlic, minced
2 1/2-3 c. vegetable broth
fresh ground pepper
cayenne pepper
1 Tbsp fresh lemon juice
Wash the greens thoroughly, trim off stem, and slice leaves. In a large soup pot, combine the chard or spinach, kale, green onions, cilantro, Arborio rice, 1 tsp salt, and 3 cups water. Bring water to a boil, turn down to low, cover the pot and let simmer for 30 minutes.
Meanwhile, chop the onion, heat 1 Tbsp olive oil in a skillet and cook the onion with a small sprinkle of salt over medium until it is golden brown and soft. This will take up to 30 minutes. Don't hurry, just stir it once in a while. Once cooked, you can deglaze the pan at the end with a bit of Marsala or sherry.
Add the caramelized onion to the soup. Put remaining 1/2 Tbsp oil in the onion skillet and stir the garlic in it for about a minute. Add garlic to the pot and simmer the soup for 10 more minutes.
Add enough broth to make the soup a soup--it should pour easily from a ladle--and puree it in the blender, in batches, or use an immersion blender and blend in the pot.
Bring the soup back to a simmer, and taste. Add more salt if needed, grind in a little black pepper, add a pinch of cayenne pepper and a Tbsp of lemon juice. Stir well and taste again. Adjust any seasonings to taste.
Garnish with a swirl of extra virgin olive oil.
Friday, March 2, 2012
Stove-Top Baked Beans
The other night I made these baked beans for supper accompanied by a mixed green salad and biscuits. It was delicious, nourishing, and filling. I usually think of baked beans as a side dish, but we love this recipe so much that it's our main course (since I first made this a couple months ago, it's been in regular rotation). And Jeremy happily anticipates the leftovers in his lunch the next day.
I typically soak and cook my own beans, but canned work just as well, feel free to add more beans if you want them a little less saucy--I often do that. I love that this is so full of flavor and spice with just a hint of sweetness. Try this recipe, for a main dish or a side, you'll be glad to have it in your repertoire.
STOVE-TOP BAKED BEANS
(slightly adapted from Ellie Krieger)
Print This Recipe
1 Tbsp olive oil
1 onion, finely chopped
1/2 bell pepper, finely chopped
1 clove garlic, minced
8 oz can tomato sauce
2-3 Tbsp brown sugar
1 Tbsp tomato paste
1 Tbsp white vinegar
1 tsp yellow mustard
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp smoked paprika (opt.)
1/4 tsp black pepper
15 oz can navy beans, drained and rinsed
1 c. water
Heat the oil in a saucepan over medium-high heat. Add the onion and bell pepper and cook for 3 minutes. Add the garlic and cook for 30 seconds. Add all the ingredients up to the beans and whisk to combine. Add the beans and water and bring to a boil. Reduce heat and simmer until the liquid thickens, about 30 minutes.
I typically soak and cook my own beans, but canned work just as well, feel free to add more beans if you want them a little less saucy--I often do that. I love that this is so full of flavor and spice with just a hint of sweetness. Try this recipe, for a main dish or a side, you'll be glad to have it in your repertoire.
STOVE-TOP BAKED BEANS
(slightly adapted from Ellie Krieger)
Print This Recipe
1 Tbsp olive oil
1 onion, finely chopped
1/2 bell pepper, finely chopped
1 clove garlic, minced
8 oz can tomato sauce
2-3 Tbsp brown sugar
1 Tbsp tomato paste
1 Tbsp white vinegar
1 tsp yellow mustard
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp smoked paprika (opt.)
1/4 tsp black pepper
15 oz can navy beans, drained and rinsed
1 c. water
Heat the oil in a saucepan over medium-high heat. Add the onion and bell pepper and cook for 3 minutes. Add the garlic and cook for 30 seconds. Add all the ingredients up to the beans and whisk to combine. Add the beans and water and bring to a boil. Reduce heat and simmer until the liquid thickens, about 30 minutes.
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