Cooking for Seven

Over two years ago, I first developed this recipe for sausage & potato soup because of some freezer-burnt broccoli. It’s still very much a staple at our house - the perfect supper when you can’t think of anything else to make.

Here’s the original photo (bearing my watermark, ha!), taken in February of 2010. Which photo do you prefer?

All of this to say, go check out my guest post over on the Tasty Kitchen Blog!

Tags: Potato, Sausage, Soup, Tasty Kitchen

There’s something clear and fresh about lemons that whispers “Spring” to me. The bright tartness reminds me of one of those nippy spring days that seem to hold onto winter. The clean, fresh tastes speaks of new beginnings. The cheerful, warm color says sunny days.

Thus, as these Minnesota days are finally warming up, the birds are beginning to sing and the snow is almost gone, I bid farewell to winter. I love winter for its nostalgia and (most of all) for the skiing, but I am quite ready to say hello to jackets and flats and good-bye to heavy coats and snow boots.

But on to the pudding!

I was very much surprised by the creamy smoothness of this pudding - I was half expecting it to curdle horribly. However, the only lemon that hits the pudding while it cooks is the zest. Only after the pudding has completely cooled do you gently whisk in the lemon juice, ensuring that the pudding stays velvety.

The lemon flavor isn’t loud and sharp; it’s soft and slowly curls out as you savor each bite. Little bits of zest find their way into the finished pudding, even after straining, and give you a pleasant surprise. It’s marvelous.

Notes:

• I used white sugar because I didn’t want to compromise the delicate color, but you could easily substitute a more natural sweetener for a healthier treat.
• I highly recommend serving with a dollop of whipped cream. It elevates a delicious treat to a decadent dessert.

Creamy Lemon Pudding | Printable Page | Makes 4 servings

From Martha Stewart

Ingredients:

• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 2 teaspoons finely grated lemon zest (make sure you lemon is organic!)
• 1/8 teaspoon fine salt
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 2 large egg yolks
• 2 tablespoons butter
• 1/2 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice

Directions:

1) Begin by putting a fine-mesh strainer over a heat-proof bowl set on top of a hot pad. In a medium saucepan, whisk together the sugar, cornstarch, lemon zest and salt. In a medium bowl, whisk together the milk, cream and egg yolks. Slowly whisk into the cornstarch mixture.

2) Cook over medium-high heat, stirring constantly, until mixture thickens and begins to boil. Reduce heat to medium-low and continue to cook and stir 1 minute. Remove from heat and strain into the prepared bowl. Whisk in the butter and vanilla.

3) Cover with plastic wrap and refrigerate for at least 3 hours. Gently whisk the lemon juice into the chilled pudding until smooth. Spoon into small bowls and serve.


Pin It

Tags: Dessert, Fruit, Lemons, Pudding, Sweet

Gorgeousness from around the internet.

Thanks to Hannah for the idea to do a favorites post in the first place!

Thyme print via evajuliet on Etsy.

This photo is amazing.

This song. It gives me the chills.

David Matthew Fiser Photography. Gorgeous. That is all.

This engagement shoot by Alixann Loosle Photography. Adorableness beyond belief.

This kitchen {via casa sugar} is so beautiful and bright

I love this chocolate. Seriously good.

Barr-Co. Fine Handmade Bath Salts via Anthropolgie

Berry Colander via Mignon Kitchen

Salt & Pepper Cellars via Terrain

In Season calendar for the Norther Hemisphere via Emiko Davies on Etsy.

What’s making you smile today?

Tags: Favorites, Links

Skiing is my favorite winter sport. Feeling the snow swish beneath my feet as I slide down the “mountain” (in Minnesota, the closest things we have to mountains are very large hills).

It’s always fun to plan out our lunches for skiing, trying to come up with something special and delicious. A few weeks ago, I decided that Frappuccinos would be a lovely treat. Creamy coffee drinks are my favorite.

Thus I purchased a pack of bottled Frappuccions. The words “low-fat” on the bottle disturbed me a bit, but I was sure they would be yummy anyhow. Alas, not so. We found them to be overly sweet and thin.  We dumped in some cream and they were improved immensely. But I was sure I could make something better myself.

Sure enough, I was able to produce something rich and creamy with much better flavor and less sweetener. That’s the beauty of making it yourself - you can customize it to your own personal tastes!

Here is my method for making your own creamy bottled frappiccino drink at home. Don’t think of it as a recipe as it’s meant to be highly customizable. I like my coffee fairly strong, so keep that in mind.

Homemade Frappiccinos

Printable Page | Makes 1 serving

Ingredients:

• 1/2 cup espresso or strongly brewed coffee
• 1/4 cup + 2 tablespoons whole milk (none of this low-fat stuff)
• 1/4 cup heavy cream (oh yeah)
• 1 tablespoon + 2 teaspoons pure maple syrup (more to taste)
• 1/4 teaspoon pure vanilla extract

Method:

Brew your espresso or coffee and place in the refrigerator until cold, about an hour or so. Add the remaining ingredients and stir or shake well (if using a bottle). Taste and adjust the ratio of milk, syrup, etc. Keep going until you love it. Enjoy!

This should keep in the refrigerator for a few days. I haven’t experimented with keeping it longer!

Pin It

Tags: Beverage, Coffee, Drink

Can you believe it? A new year is upon us. In fact, we’re almost two weeks into 2012.

I’m usually not one to reflect on the past year and make resolutions for the new one.  I hate making resolutions that I’m bound to break. But sometimes listing goals is a good way to give you some perspective and push you forward. Last year I started a Project 365, but only got to 146 photos. I’m not sorry at all that I started that project; even though I didn’t finish, I still have many moments preserved and I feel that I learned so much from the experience.

So I’ve decided to write down some food goals for myself for 2012; goals I know that I’ll break. But they’ll give me something to works toward.

My Five Food Goals for 2012:

1. Eat more fresh fruits and vegetables and whole foods.

2. Eat less processed, prepacked baked goods.

3. Make new recipes; don’t get stuck in a rut of making only the recipes you know.

4. Try to overcome your fear of sharing your food creations with others. You can’t always please everyone, and sometimes you’ll make something that just isn’t that great. Get over it.

5. Try something new, even if you think you won’t like it. You never know!

On to the cookies!

I believe that these cookies are a good representation of a few of my food goals. They’re made with natural ingredients (whole wheat flour, demerara sugar, rolled oats, etc.), they contain an ingredient that I was a bit afraid of (carob chips), and I had to overcome my fear of sharing them with others.

You see, Reuben loves carob, but, I must admit, I’m not the world’s biggest fan. Give me a choice between 70% cacao chocolate and carob and I’ll take the chocolate 9 times out of 10. But I wanted to make something that he loved. And I found that the carob chips added a lovely malty flavor that fit these cookies very well.

However, I was so scared that everyone would think they were gross and too “healthy” tasting that I always put a caveat before them: “They’re healthy,” or “They’re made with Carob chips.” To my surprise, no one hated them, and a gentleman even asked for the recipe. Just goes to show that you should get over your ego and share your work.

Notes:

• These cookies are none too sweet: just the way Reuben and I like them. If you prefer something a little sweeter, simply add some extra demerara.
• If you can’t find any carob or you can’t stand it, you can easily substitute it with chocolate chips.

Peanut Butter Carob Chip Cookies | Printable Page | Makes approximately 2 dozen cookies

Ingredients:

• 1/2 cup butter, softened
• 1 cup demerara sugar or sucanat or rapadura
• 3/4 cup natural peanut butter (I really like this kind)
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup (4 ounces) whole wheat pastry flour (aka soft white wheat)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup regular rolled oats
• 1 cup semisweet carob chips (we really like this kind), or chocolate chips

Directions:

1) Preheat the oven to 375 ° F.

2) In a large bowl (or the bowl of a stand mixer), cream together the butter, sugar, and peanut butter until smooth. Beat in the egg and vanilla.

3) In a separate bowl, whisk together the flour, baking soda, and salt. Stir into the butter and sugar mixture. Add the oats and chocolate chips.

4) Form the dough into balls the size of golf balls and place on an ungreased or parchment lined baking sheet. Flatten the balls slightly.

5) Bake in the preheated oven for 8-12 minutes, or until the edges begin to brown. Remove from oven and let the cookies to cool on the pan for 5 minutes. Transfer to a wire rack to cool completely before storing.

Tags: Bake, Baking, Cookies, Dessert, Whole Wheat