This is going to be a little more than a weekend wrap up. Last Wednesday I had the pleasure of having a wonderful meal cooked for me by my friend’s Brock and John. Brock made the cocktails and collaborated with John on flavor combinations while John did most of the cooking. We started with a mixed greens salad, goat cheese and beets prepared two ways. We moved on to scallops, tomatoes and linguine in a moan-worthy white wine sauce. We ended with a pot de creme with mint, fleur de sel and a raspberry reduction pipped to the bottom. Not only was the food out of this world, we had hours of great conversation and laughter. Nearly finished bourbon cocktail: Pot de creme: Thursday night, Brian wanted tomato soup. So, I decided to throw together some ingredients in the Vitamix and this wonderful, creamy tomato soup was born. It has
So, this isn’t an entirely new experience for me. I keep making bagels, because I just haven’t found a recipe that I am head over heels for just yet. I’ve made bread maker bagels. I’ve made asiago cheese bagels. I’ve made heart-shaped blueberry bagels. And now, I’ve made CHOW’s bagel recipe. The bagels are delicious, just a little dense for my liking. I would have liked them to be a little more raised. I even gave them extra rise time. I am excited to have a stash of bagels to go to, though. I’ve been eating them as veggie breakfast sandwiches with some sprouted lentils. Here are some pictures from the process. Does anyone have a bagel recipe that they just love? Share it with me, if you do!
As I previously mentioned, Tyler’s pizza making skills inspired me to elevate my pizza making game this past weekend. I hadn’t made pizza in a while and decided to try out a new crust recipe. I ran across Bobby Flay’s recipe and was skeptical. On one hand, it has an average of a 5 start review. Not an easy thing to accomplish. On the other hand, he’s known for his grilling skills. Should I trust a grill guy to give me the best pizza recipe. Well, the answer is “yes”. The adapted recipe’s crust was an incredible texture and had the perfect crispness to it. Ingredients: 3 1/2 cups bread flour(bread flour has a higher gluten content and will give you a much crisper crust) 2 teaspoons sugar 2 1/4 teaspoons instant yeast 2 teaspoons salt 1 1/2 cups water(110 degrees F) 3 tablespoons olive oil, divided Combine the flour,
I posted that I had updated my running music recently and got several requests for what made my list. What qualifies as good running music? In my opinion, it needs to be a little fun and have a fast beat. I usually aim for 140bpm or more. I am not a fan of angry music. The list still needs a little tweaking and some more added to it, especially now that my runs are starting to get longer. I usually listen to it on shuffle, so I don’t get in a rut. Anyone have any song suggestions?
On Friday night, we went over to Dana and Tyler’s place for some homemade pizza. Tyler makes some delicious pizza. He made an appetizer of cheese pizza that we nibbled on while the spinach, mushroom, and garlic and the pepperoni pizza’s cooked. Dana made a really tasty salad that I couldn’t resist having two helpings of. Tyler made some of the best homemade pizza I have ever eaten. So delicious. I think I ate double the amount of pizza I usually do it one sitting. I think part of his pizza making skills come from the authentic pizza making outfit: Look at one of his beauties: After we started to come out of our food coma, we played a really fun game called Wits and Wagers(?). I think it would be a great family game for the holidays. Saturday, I encouraged Brian to trek out in the snow with me
I had never made polenta until the other day. I had been wanting to experiment with cooking it, cooling it and using as a crust for pizza or even “bread for a sandwich”. I made a batch this weekend, using Neverhomemaker’s basic homemade polenta recipe. It was very fast and simple to make. After making it, I lightly oiled a mini pie pan I had and pressed the polenta into it. A perfect disk shape for my impending mini pizzas. Here is their recipe being made by me and the progression of how quickly it thickens: These are great for using as a gluten free crust for pizza or for putting in a bowl of chili!
Does anyone one else have a 3 day weekend this weekend? I’m so excited to have Monday off. Thank you, MLK. One more day to have extra time to make a weekend breakfast. And because it’s an extended weekend, I am giving you an extended edition of the Friday Five. That, and I couldn’t narrow it down to five. I want to eat all of these! For my other savory breakfast lovers out there, these Simple Baked Eggs look divine. I’ve seen a lot of carrot cake themed breakfast items lately. This Morning Glory Oatmeal looked very carrot cake like and delicious. I can just image it with a swirl of warm coconut butter on top! Yum! With your extra time this weekend, it might be nice to make these faux Chocolate Chip Cookie Dough Larabars for a nice grab and go breakfast for the upcoming week. This overnight mixed
Last weekend was one of my most productive weekends in the kitchen in months. As a result, we have been eating well all week. What was I busy making? I started off my Saturday morning with something called bulletproof coffee. Other’s call it buttered coffee. Yes, I put grassfed butter in my coffee. I brewed 2 cups of organic coffee, then put it in the blender with 1 tablespoon coconut oil and 1 tablespoon Kerrygold grassfed butter. Blend on high until frothy and creamy like a latte. It is absolutely delicious. It is a high fat treat, but they are healthy fats. I can’t say I will be doing this everyday, but maybe once a week. I also started sprouting lentils on Saturday. It’s so easy and they are absolutely delicious when sprouted! I can’t wait to eat a big salad with them on it for dinner tonight. With my
It’s a near miracle that I am posting at all today with the way my day started. As I was putting on some coconut oil after my shower this morning , I dropped the glass container onto the tile floor. Shattered glass and liquid coconut oil everywhere! Cleaning it up definitely made me late to work. If you know me at all, you know I hate being late. My 8th grade Social Studies teacher, Mr. Van Buskirk had a sign hanging in his classroom that I related to very well. It read: “If you are early, you are on time. If you are on time, you are late.” I couldn’t agree more! Sorry, I got so side tracked. The exciting part of the day is that it might get up to 40F in Chicago today! Balmy! Even with the current and short-lived heat wave, I have been eating soup almost every
I have been trying to mix up my breakfast routine a little bit these days. One thing that remains constant is that I need protein for breakfast or I am starving mid morning. In the summer I like refrigerator oats, but I am not a huge fan of hot oatmeal. It always tastes good, but it doesn’t keep me full unless I eat a ton of it, but by then it has become a calorie bomb. I ran across this recipe for chai inspired spiced breakfast quinoa and adapted it. It’s delicious, makes two servings, and keeps you full! Ingredients: 1/2 cup quinoa 1 cup unsweetened almond milk 1 cup water 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon ground ginger 1/4 cup unsweetened coconut flakes pinch of salt 1 tablespoon honey 1/2 teaspoon vanilla extract 1 large egg any additional nuts, flax, chia or fruit as toppings