The Adirondack Chick

Life Captured: Why I Live in the Adirondacks

noreply@blogger.com (Michelle Maskaly) — Sat, 25 Apr 2015 14:39:00 +0000

Today was on of those perfect days where I take a walk by the lake and remember why I wanted to live in the Adirondacks.

It is like falling in love all over again.

Despite it being May, it was cold -- tank top under my heavy hoodie cold -- but it was beautiful!

The trees are starting to get buds!

April Snow in the Adirondacks

noreply@blogger.com (Michelle Maskaly) — Fri, 24 Apr 2015 13:55:00 +0000

I usually work from my home office, but because I was having some trouble with stuff in the kitchen, yesterday I was working from my kitchen table. Mid-afternoon I looked out and saw this ~

Umm, what? Snow? It's the end of April!!

Sure enough, it was snowing.

Although it wasn't enough to really stick, but was hilarious. I mean, really, snow in April?

We did A quick live broadcast of it on Periscope, which if you are not following us there, please do. It's lots of fun. Find us at TheAdkChick.

Life Captured: Overcast Wednesday Morning in the Adirondacks

noreply@blogger.com (Michelle Maskaly) — Wed, 22 Apr 2015 13:15:00 +0000

It's been pretty rainy here, and of course the dogs are not happy, because it means no morning walk for them. So since it wasn't raining yet this morning, we took advantage and went for a quick walk before work, like we usually do.

These photos are part of a series documenting our morning walks in the Adironsacks. They are all taken on an iPhone and in most cases not retouched.

You know the season will start soon when you see these signs.

Mini golf anyone?

Some one is getting a beer delivery today!

Adirondack Winery 7th Anniversary Party

noreply@blogger.com (Michelle Maskaly) — Mon, 20 Apr 2015 22:27:00 +0000

A few weeks ago we were invited to celebrate the Adirondack Winery's 7th anniversary. Really, 7 years? Wow.

It's so exciting to see this family-owned and run business thriving. We've watched them go through so many changed and growth spurts -- new wines, renovated and rerenovated tasting room, a new design. So many great things.

My first Adirondack anniversary event was a small, multi-night gathering at the tasting room in Lake George. Now, they have grown so much that the event is held at a local hotel to accommodate all the people who want to share in celebrating their success.

The evening, as always, consisted of sampling their award-winning wines, some great locally catered food inspired by their wines, as well as games and prizes.

If you are visiting the area, or even if you are a local, stop in and taste some of their wine, or buy a bottle for you or as a gift. I use their wines as gifts all the time, and I always receive compliments.

Spring Sunday in the Adirondacks

noreply@blogger.com (Michelle Maskaly) — Sun, 19 Apr 2015 17:22:00 +0000

As long as it's not raining we, me and the dogs, try to take walks almost every morning, or afternoon. Sometimes both.

There is so much we see, and as my friend pointed out, I used to love to take photos of it all. But, downloading them to my computer, touching them up and then uploading them, would take way more time than I had, so I am going to try to post photos from our daily walks on here straight from my phone.

No touch ups, just a small watermark and all taken with my iPhone.

So here are today's photos. Enjoy!

Vegan Snowstorm Soup

noreply@blogger.com (Michelle Maskaly) — Tue, 27 Jan 2015 05:36:00 +0000

No need to run to the store when it snows. Instead, look in your pantry for new ideas.

That is how I came up with this vegan, gluten-free Snowstorm Soup! This was made from only items I already had in my kitchen.

Be creative and have fun!

Vegan Gluten-Free Snowstorm Soup

By Michelle Maskaly

1 onion, chopped

1 carrot, sliced and cut in half

2 cloves garlic, sliced

1 can lentils

1 can canalini beans

1 small can tomato paste

4 cups vegetable broth

Several handfuls of fresh baby spinach

Cooked Gluten free pasta (I use elbow pasta)

Olive oil

Rinse and drain the beans and lentils and set aside.

Heat one to two tablespoons olive oil in a soup pot. Add in onions, carrots and garlic. Cover and cook on medium, stirring every few minutes just until they start to soften.

Add in the vegetable broth, beans, lentils and tomato paste.

Stir well, cover and bring to a boil. Lower heat and cook for about 8-10 minutes or until beans are tender.

Add in spinach, cover and cook for another 5-10 minutes.

Ladle into a bowl and add desired amount of already cooked pasta. (

Vegan Cheese Bacon Pockets

noreply@blogger.com (Michelle Maskaly) — Sun, 18 Jan 2015 16:11:00 +0000

These are a perfect party appetizer that you can totally customize. Oh, and kids will love them because they are oozing out with cheese and have vegan bacon.

I used Go Veggie mexican blend and vegan coconut bacon, which I purchased off of Amazon.

You can also use this technique but instead of doing them two together, roll out the crescents like directed on the package.

Vegan Cheesy Bacon Pockets

By Michelle Maskaly

2 packages crescent rolls (or more, as each container makes four)

1 package Go Veggie shredded Mexican cheese blend (or your favorite shredded vegan cheese)

1/2 cup vegan coconut bacon

Preheat oven to the temperature on the crescent package.

Roll out the crescents in sections of two. Gently press bacon pieces on the dough and then top with cheese.

Starting at one side roll up and transfer to a parchment paper-lined cookie sheet.

Bake for 11-14 minutes, or until cheese is melted and the crescents are golden.

Crispy Roasted Chickpeas

noreply@blogger.com (Michelle Maskaly) — Sat, 17 Jan 2015 16:44:00 +0000

I am categorizing crispy roasted chickpeas in the same category as kale chips -- they look, and sound, super easy to make, but it takes a few tries to get them just right.

So, basically, what I am saying is, do not get discouraged if they do not come out correctly the first time. I have made them for the past two years and have just found a combination I like enough to feel compfortable sharing it with you.

Remember, every oven is different, and whether it is gas or electric, I truely believe makes them cook differently -- and I should know because I have an electric stove and my dad as a gas one and I have to alter times and temperrature slightly when I cook.

I like to keep these with me as a protein-packed snack especially when I am on the go. I put them in a container and keep them in the car, especially if I know I am going to be hungry later in there will not be many options.

You can play around with different spices, but right now my favorite is the one I am sharing -- sea salt and paprika with a little bit of aleppo pepper from Penzeys Spices. Don't worry if you cannot find aleppo pepper, just substitute another hot pepper of choice.

One other tip before I forget! Many cooks will tell you to just double the recipe. I am not one of those. This is for several reasons -- I think they cook better in small batchs where they have room to spread out on the baking sheet, they stay fresher if you are the only one eating them, and the oil/spice ratio just never seems right in a double batch. It may take a little extra work, but if you are making them for a large crowd or family, just make two separate batches. Trust me on this one, as I have made this mistake numerous time.

Oh, and yes, these are both vegan and gluten free!

Crispy Roasted Chickpeas

By Michelle Maskaly, The Adirondack Chick

1 can chickpeas

2 tablespoons olive oil

1/2 teaspoon sea salt

1/2 teaspoon paprika (I use hungarian style sweet)

1/4 teaspoon aleppo pepper, or other hot spicy pepper (optional)

Preheat the oven to 400 degrees, and line a baking sheet with parchment paper.

Drain and rinse the chickpeas. Then spread out on papper towels and dry.

Transfer to a large bowl and add the oilve oil, salt and paprika (and the aleppo pepper if using it).

Mix until well coated.

Spread out evenly on the parchment paper, and bake for 30-40 minutes or unrtil crispy, but not burnt.

Enjoy!

Dinner at Brown's Brewing in Troy & Breakfast at Peaches in Albany

noreply@blogger.com (Michelle Maskaly) — Mon, 12 Jan 2015 15:03:00 +0000

This weekend was so much fun. Toby, Maddux and I went to visit my friend Jen, and her dog Jenks. We took Maddux and Jenks to the Albany Devils' Pucks N Paws, which was a blast. For us dog-lovers out there, it is nice to be able to take your pet with you on a Saturday night -- especially in the middle of winter, since most places do not allow dogs inside.

After dropping the dogs off at home, we headed to Brown's Brewing in Troy, N.Y. First, let me say, Jen always picks awesome places to go, and althought she is not a vegetarian, she is always sensitive to my food choices, and scopes out new places, because she also knows I love writing about them.

I had never been to Browns, but had tasted their beer once at a festival a long lime ago. They had a maple-smoked porter that was out-of-this world. Plus, I had read their food was good, and was excited to try it.

It did not disappoint. Well, the fact they did not have the maple-smoked porter was disappointing but the food, and the English pale ale I had didn't. First, however, it was packed when we got there. They told us it was an hour wait. We gave them our name and grabbed a beer. Jen says it is always like that, espcially on a Friday or Saturday, so if you go, keep that in mind.

Lets start with their vegetarian options. It was not hard to find vegetarian choices at all. They have, among other things, a veggie burger, a spicy mac n' cheese and what is basically a vegetable panini, which is what I tried. It was fab! It is listed as having broccoli with mozzarella and fontina cheese, on a grilled rosemary bread.

When I asked that waitress about it, she said I could actually add any vegetables I wanted. So, I picked peppers, onions and mushrooms with just mozzarella. Since I do not eat cheese that much these days, mozzarella is the one that seems to bother me the least. I also asked for not a lot of cheese.

It was delicious. The bread was crispy, but not burnt and the veggies were pouring out of the sandwich. And, they did not overload it with cheese -- exaclty like I asked.

My friend had a burger which looked awesome, and if I ever go back I think I am going to try it, but with their veggie patty. I really liked the presentation.

I am working a little backwards here, because despite jumping right into the dinner, the appetizer we had may have trumped the dinner. Their warm spinach artichoke dip, had a great balance of vegetable, and while it was creamy, it was not overpowering. Plus, there was large leaves of spinach in the dip, which in my book, means they likely use fresh spinach leaves.

I mean, seriously, look at ther bubbly mozzarella on top!

Knowing I like cute breakfast places, Jen suggested we go to Peaches. Boy was that place crowded, too. But, it was worth it.

I love that they serve you tea in a little pot, and they offer real maple syrup as an option. (Yes, it costs more, but if that is what you are used to eating, the fake stuff can ruin a perrfectly good meal) All their breakfast items sounded good, but I finally settled on the wild blueberry pancakes.

These pancakes were the deal. Seriously. They did not taste like they came out of a box, and were packerd with just the perfect amount of blueberries. Oh, and the way they were cooked -- not mushy around the blueberry, which I always find challenging, and not the least bit dry, because you are trying to make sure said area around the blueberry is not wet.

I love trying new places. How about you? What weekend food adventures did you have?

Sparkly Dark Chocolate Covered Strawberries

noreply@blogger.com (Michelle Maskaly) — Tue, 06 Jan 2015 20:16:00 +0000

Never pay for fancy chocolate-covered strawberries again. As long as you have a good-melting chocolate, they are super easy to make.

I did these for New Years after seeing a pin on Pinterest for people to buy these. Finding gold sprinkles can be difficult, but I had them from when the Sann Fransciso 49ers were in the Super Bowl. I found them at HomeGoods, which might I add, stores like that are a good when you are looking for unusualy baking, or cooking needs.

Also, I use a trader Joe's dark chocolate that is both vegan and gluten free. I realize not everyone will have one near them, so find a chocolate that works best for you. For me, it is this one, because I can melt it in the microwave with no added anything. Plus, it is vegan and gluten-free.

The sprinkles were also gluten free, and when I ran it thought my vegan, app it said it was vegan as well. But, be senstive to the colors used to dye the sprinkles, because not all of them are vegan, if that is what you are looking for.

But, I promise you, these are super easy!

Sparkly Dark Chocolate Covered Strawberries

What you will need:

- Fresh strawberries, rinsed and dried well

- melted vegan, gluten-free chocolate (I used Trader Joe's Swiss 72 percent Cocao Dark Chocolate)

- gold sprinkles

Line a baking sheet with parchment paper.

Melt the chocolate in the microwave in 30 second increments until melted. Stir well.

In a shallow dish add the sprinkles.

Holding the strawberry by the leaf, dip it chocolate, rotatling it to coat all sides.

Then, gently place it into the sprinkles. Theeasiest way to do this is to touch one side into the spinkles, then the other, followed by the two sides not coated.

Do not rotate it like with the chocolate, because it will get messy. You are just touching it into the sprinkles.

Place on teh parchement paper and place in the fridge overnight to set. Remove shortly before you are ready to serve.

Vegan, Gluten-Free Sage Butternut Squash Gnocchi

noreply@blogger.com (Michelle Maskaly) — Tue, 06 Jan 2015 00:05:00 +0000

As I mentioned in my posts from Christmas, gnocchi is an Italian dish that for some reason, my family never made.

I decided it was time to change that and having two butternut squashes left from my garden, I thought Christmas and New Years would be the perfect time to try it. Plus, there were different people at both events, so I could get differenrt opinions.

This vegan, gluten-free sage butternut squash gnocchi came good at Christmas, but excellent at New Years, after I had done it at least once.

Some things to remember when making this:

- Start out with the recommended two cups of flour, but add it one at a time. Depending on the size of the squash, you may need more or less. Be flexible.

- Speaking of flour, the type you use may make a different. I perrsonally like to use King Arthur's gluten-free flour. Use something that has a lighter consistency.

- It seemed to come better using the whipping attachment on my kitchen aid, and then kneading in the flour with my hands instead of when I used the mixer. Much more fluffier.

- The longer it sits in rthe freezer, the better. The ones I made the next day came better than making it and then immediately cooking them. After they are frozen store leftover in an airtight freezer bag.

- Play around with the amount of cinnamon. You just want it to add a hint of sweetness, but not overpower the dish.

- Try this receipe a few times before giving up. Gnocchi, from my experience and talking with others, can be temperamental.

Vegan Gluten-Free Sage Butternut Squash Gnocchi

By Michelle Maskaly, The Adirondack Chick

1 medium to small butternut squash

2 cups gluten-free flour (I use King Arthur)

2-4 tablespoons fresh chopped sage (depending on how strong you want the flavor)

Sea salt

ground cinnamon

2 cloves of garlic, chopped

olive oil

Preheat oven to 425 degrees.

Cut the squash in half, remove the seeds and place cut-side down in a baking dish. Fill with about an inch of water and bake for 35-45 minutes, or until the squash is super soft.

Remove from the oven and carefully flip them over and scrape out the insides into a mixing bowl. Be very carefuly, because it will be very, very hot!

Once it is fully cool, (this can take an hour or so) beat either with a hand mixer or with the whipping beater on a kitchen aid. This helps make the gnocchi be fluffier. After it is beat well, transfer to a wider bowl that you can get your hands into easily.

Gently fold in the chopped sage, add a pinch or two of salt and cinnamon. Start adding in the flour one cup at a time, and using your hands, mix until the dough starts to become forming and is no longer sticky, adding flour as needed.

Dust parchment paper with gluten-free flour. Using your hands, divide up the dough and form into smaller balls and then roll out between your hands. When it gets longer than your hands, place on the parcement paper and roll out into a long snake-like shape. Using a knife, cut the long rolls into pieces no bigger than an inch.

Place the cut gnocchi on a parchment paper lined cookie sheet. Continue this process until the dough is finished. To get the traditional lines on the pasta, gently press the back of a fork on each piece. Place in the freezer overnight.

To cook, boil a large pot of water and drop in the desired amount of gnocchi. Cook 15-18 minutes or until they float to the top and are soft. Note: just because they float the top, it does not mean they are done. I usually check for firmness by taking one out and testing it.

When there are a few minuters left, heat about two tablespoons of olive oil and the chopped garlic in a pan. When the gnocchi is done, transfer to the pan, and cook just until slightly brown. Be very careful not to overcook, or burn them, because they will lose their fluffiness.

Creamy Vegan Warm Artichoke and Kale Dip

noreply@blogger.com (Michelle Maskaly) — Sun, 04 Jan 2015 19:04:00 +0000

I cannot tell you the number of times I have tried to make a warm dip, such as spinach, and have failed. And, that was when I was just a vegetarian.

So, when I decided to try doing a vegan one, I was sure it was going to be a disaster. This one, however, came out amazing, and was surprisingly super easy to make, which is what I was looking for.

First, there are few modifications, you can make, because, as you know, I am all about customizing something to fit particular tastes. If you want it more chunky, add more artichokes and kale. It will just be a little less creamier. Also, I liked it a little spicer and salty, so I added a more sea salt and fresh cracked pepper afterwards.

Finally, and I know this might be weird, but I liked individual portions reheated in the microwave the day after I cooked it. It gave everything time to soak in all the flavors.

You can make this ahead of time, or fresh. So, it is pretty versatile.

Creamy Vegan Warm Artichoke and Kale Dip

by Michelle Maskaly, The Adirondack Chick

3/4 cup raw cashews

3/4 cup non-dairy milk (I used So Delicious Coconut Milk Beverage)

1, 8.5 ounce can artichoke hearts (drained)

1 container Daiya cream cheese

3 tablespoons nutritional yeast

2 cups chopped kale

juice of one lemon

sea salt

fresh cracked pepper

Soak the cashew for several hours, or ideally overnight. Rinse and drain.

In a food processor, combine the cashews, nutritional yeast, lemon juice, salt and pepper. Process until the cashews are mostly smooth. Add in the cream cheese and process until creamy.

In a small bowl, combine the kale with a little bit of water. Cover and microwave for about 20 seconds just until it starts to wilt. Remember you just want to soften it, not cook it.

Add the artichokes and kale to the food processor. Pulsate lightly until the artichokes are just broken apart, but are still chunky.

Pour into a greased (I used coconut oil) baking dish. Add additional fresh cracked pepper over the top. (You can also add some nutritional yeast, which will give it a slightly gloden color). At this point you can also cover tightly with plastic wrap and store in the refrigerator for up to two days, or, when ready, cook in a 350 degree oven for 35-45 minutes or until bubbly.

Serve warm with tortilla chips, and or/pita bread.

New Year's Eve

noreply@blogger.com (Michelle Maskaly) — Thu, 01 Jan 2015 21:15:00 +0000

My New Years Eve is never the same. It has been spent everywhere from bartending a hotel party to standing in the middle of Times Square less than a foot away from Bill Clinton.

Last year my friend Amy and I spent it at Mohegan Sun, which yes, we spent a small fortune on the room, but it was so much fun and well worth it. This year, my friend Jen came up from Albany and we celebrated in Lakle George.

There can be a lot of pressure with New Years, but you can make it super simple. We did a nice dinner at home and then went to Duffy's where we rang in 2015 by sipping a glass of champagne and then watching fireworks over the lake. Afterwards, we came back to my place and had dessert and played with the dogs.

I have three or four bubbly that are my go-tos when I need them. One is Chandon. It is moderatly priced and from California. But, more than either of those things, I really like the taste and it goes with almost anything. It is not too sweet and not too dry.

We started out with a blackeyed pea hummus I found on Pinterest, served with pita bread and organic blue corn chips. Eating blackeyed peas on New Years is supposed to be good luck.

This was followed by tri-color herbed quinoa-stuffed mushrooms, and vegan, gluten-free sage butternut squash gnocchi.

The gnocchi came amazing! Way better than it did on Christmas. I am super happy about that and will share the receipe soon. You can find the mushroom recipe on my site.

When we got back from teh fireworks, I served sparkly vegan, dark chocolate covered strawberries, and vegan, glurten-free brownies.

The brownies were a mix, but the strawberries were hand-made. I will share that soon, too!

We got some fun hats at Duffy's and thought the dogs should get to play with them, too.

Because, seriously, how cute is mu friend Jen's dog? Toby and Maddux would never stay still enought for that.

How was your NYE? Hope it was fab!

Super Easy Vegetarian French Onion Soup

noreply@blogger.com (Michelle Maskaly) — Wed, 31 Dec 2014 16:34:00 +0000

French onion soup. It was another one of those dishes that growing up, I always thought was so difficult to make. My family never made it at home, and then it was a big deal when they finally started opening a can, topping it with mozzarella and putting it underr the broiler.

Several problems, when I became a vegetarian -- it was always made with beef broth and there was almost no onions in the soup.

Earlier this year I went through the steps of making a really good vegetarian version - the spices, the slow roasting onions, blah, blah, blah. It was good, but I still was not happy. Last night, my Dad was visiting and we were talking about French onion soup. I said to him, there had to be an easier way that was still healthy, but did not take long. So, I tried.

It came amazing! My Dad actually ended up liking it better than the one I made that took several hours.

Some quick things about this receipe:

I think the broth really makes a different and I use Better Than Bouillon, because I happen to really like it and think it adds a lot of flavor, but feel free to use whatever vegetable broth you like. I made my mine gluten free by using gluten-free bread, but did my Dad with wheat bread, because that is what he prefers. To make it vegan, use Diaya shredded mozzarella.

Super Easy and Fast Vegetarian French Onion Soup

By Michelle Maskaly, The Adirondack Chick

2 medium/large onions

4 1/2 cups vegetable broth

2 slices bread, toasted (I used gluten free bread)

sliced mozzarella cheese

dried Thyme (about a teaspoon, little less, total)

sea salt

olive oil

In a pot, heat the vegetable broth.

Slice each onion in half, place cut-size down and slice various sized pieces, keeping each onion seprate.

Heat about a tablespoon of oil in a pan and add one of the onions, half the thyme and a little sea salt. Stir and cover. Cook until the onions just start to brown and carmelize. Then, transfer to onions the vegetable broth, oil and all.

Bring the soup a boil.

Meanwhile, repeat the same process with the second onion, and then add that to the broth as well.

Let cook for about 10 minuters, and taste for saltiness.

Evenly distribute the soup between two oven-safe bowls. Place the bread in the center and cover with mozzarella cheese.

Place under the broiler until the cheese gets bubbly and brown.

My Very Vegan, Gluten-Free Christmas Dinner

noreply@blogger.com (Michelle Maskaly) — Mon, 29 Dec 2014 04:13:00 +0000

Yum! That is the best way to derscribe this year's Christmas dinner. I pretty much did what every professional will tell you not to do -- try new things.

I have a tendency to do this a lot, but it is mosty because it is usually just me eating it, so if it comes out bad, it really isn't a big deal.

Almost every year I make a risotto. This year I made a mushroom one, but used a slightly different technique while preparing it, which I will share when I share the recipe this week. Although, it was just a slight modification, I think it brought out the mushroom flavor a lot more.

Also, an old standby was maple roasted Brusssels Sprouts. Again, I mader a slight modification -- I prepared them the night before and let them soak in the maple and olive oil overnight -- almost 24 hours to be exact.

They were fab! The maple flavor really soaked through the vegetable, and everyone liked them. Plus, it was super simple to make. Just take one pound Brussels Sprouts, chop off stem and slice in half. Put in a plastic zipper bag along with 3/4 cup maple syrup, 1/4 cup olive oil, sea salt and fresh cracked pepper.

Every once in a while, rotate the bag in the fridge. When ready, bake at 400 degress for abourt 30 minutes.

Now, here was the big Christmas dinner challenge -- vegan, gluten-free sage butternut squash gnocchi! Not only was it the first time I was making sage butternut squash gnocchi, but it was the first time I was making gnocchi, period!

It was not as tough as I thought it was going to be, but it is definitely one of thoser dishes that I think needs to be eaten immediately. I say this because I made it on Christmas and they were just OK, but then I made them two days later, and they were fabulous. I will share the recipe soon, for now here are some photos from the process -- during which I actually ended up dropping my phone in the dough while trying to take photos. #LifeStyleBloggerProblems

How was your Christmas?

Mini Vegan Poppy Seed Rolls

noreply@blogger.com (Michelle Maskaly) — Wed, 24 Dec 2014 16:57:00 +0000

I tend to talk a lot about my granparents and relatives on my Mom's side of the family, but my Grandma Irene -- my Dad's mom -- was a good cook, too. That's the Hungarian and Russian side of the family, where many of the dishes are meat-based, so I never ate much they made, and for as long as I remember being a vegetarian, I have always brought my own dishes to whatever dinner we were having.

But, one of the things my grandmother always made that I loved were various nut and poppy seed rolls. Unfortunately, she never taught me how to make them, but I do remember they were a lot of work. Acttually, many of our neighbors growing up made them, because they were a traditional Eastern European food, and that was the popluation in our New Jersey neighborhood.

Having a random can of poppy seed filling and a random can of crescent rolls, I thought I would try making vegan poppy seed roll "hack." Whille they are not traditional crunchy rolls, like she used to make, they are a fun and quick dessert that not only work in a pinch, but also are a fun treat. With ingredients, it takes minutes to make.

You can also sprinkle a little powedered sugar on top when you serve them.

Mini Vegan Poppy Seed Rolls

By Michelle Maskaly, The Adirondack Chick

1 can Solo Poppy Seed Cake & Pastry Filling

1 can of crescents

Preheat the oven according to the directions on the crescents.

Open the crescents, and sparate into two sercrtion. Do not break them apart into normal crescents. Instead leave the two that are attached, and spread them out, pinching them together at the seam where you would normally separate them.

Spread a generous amount of the filling on the crecents and then roll them up.

Pinch together any areas that are starting to separate and place on a parchment paper-lined baking sheet.

Bake for 11-12 minutes. Remove from oven and let cool. Cut into slices when ready to serve.

Christkindmarket Chicago

noreply@blogger.com (Michelle Maskaly) — Mon, 22 Dec 2014 01:51:00 +0000

During a recent visit to Chicago, I stopped by the Christkindmarket, a traditional German Christmas market.

It features authentic German food, drinks and items, including many imported straight from Germany.

I visited on a Sunday in early December, and while it was packed, I could easily walk around, and enjoyed looking at so many German-made items, like these coo-coo clocks, which if I didn't already have my grandmother's, I would have totally bought for my home.

One thing you must do when visiting the market is enjoy traditional German food and drinks. As soon as you come upon the market, you see pretty much everyone with these adorable little mugs.

After quickly asking around, I found the booth selling these, filled with warrm spice wine. Do not let the lines for this, which were pretty long, and confusing, deter you. It moves fast, and for about $6, you can take the mug home with you, which is prefect for a quick hot chocolate before before.

If you are a meat-eater, the market will be a paradise for you, as it is filled with all the German favorites. As a vegetarian, I headerd right for the pretzel stand. It was everything you want in a pretzel. Again, don'lt let the line deter you. It moves fast, and the pretzels are hot. I ate half and saved the other half for later, and it tasted just as good.

If you are in the area, it is definately worth a stop!

Successful Kitchen Shopping: Penzeys Spices, Macy's and Boscovs

noreply@blogger.com (Michelle Maskaly) — Sun, 21 Dec 2014 19:56:00 +0000

I am not really a "stuff" person. I would much rather spend $500 on a weekend trip to Florida, than on a purse, or kitchen accessories.

In some cases this is a good thing, and in other cases, it's not so good. Case in point, I have had my house for 5 years now. Durinng that time, I have used the same single-set of cookware, which I am defining as pots and pans, for that whole time. Last year, I very, very, very, very badly burnt the dutch oven that came with that set. When I went to make pea soup a few weeks ago, I had not one appropriate pot to use, and had to create a work-around.

Well, thanks to some fabulous holiday prices at Macy's yesterday, that was finally solved. Scored an over $100 10-piece cookware set for just under $40, and a steamer/pot, as well as an 8-quart pot, both for more than 50 percent off.

I was super excited!

During the same trip, Boscov's also had some great deals. I scored these table cloths -- the red perfect for christmas and the blue, perfect for the winter season -- for $9.99, and 60 percent off holiday drying mats. I picked these patterns for the drying matts, because living in the Adirondacks, it really could work year-round. If you don't have a drying mat, get one ASAP. They are perfect when you have extra dishes to dry, especially when company is over.

Boscov's was also running a special on several items, like this As Seen On TV product. Buy $20 worth of items and get this for $1. It seemed interesting. We'll see if it lives up to the hype.

Speaking of Boscov's, I am obsessed with reindeer, and when I saw this shower curtin before Thanksgiving, I was in love. It finally went on sale and it may just stay up year-round.

Last, but not least, a new year, means a fresh start, so why not start with some fresh herbs! I love that there is a Penzeys in the mall in Albany. My friend Vikki turned me on to their spices a few yerars ago, and I have to say they have some fabulous blends. Thier Florida pepper blend sprinkled on salad is my favorite. Well, $30 later, I will be going into 2015 with some fresh, and new-to-me spices. I can'lt wait to make some nerw creations!

My kitchen is shaping up nicely for what I hope to be a fun 2015!

My First Vegan Cuts Box

noreply@blogger.com (Michelle Maskaly) — Fri, 19 Dec 2014 03:35:00 +0000

You guys! I got my first box from Vegan Cuts today!

Thats just some of the items in my box. I was super excited when I saw the marshmallows from Chicago Vegan Foods, because I was craving them for my vegan hot chocolate.

And, I recently read about Parma, but couldn't find it anywhere and didn't want to buy a whole thing if in case I didnt like it. This little trial packet is perfect!

Before I get too carried away, let me back up a little, to CyberMonday, exactly. I had been hearing about Vegan Cuts, but have always been leery of the box subscription services. But, the idea of being about to try new products I may not be able to find locally, kept being more appealing. So, when they ran their CyberMonday deal, i decided to try it for six months.

Although it is just my first one, I think I am going to like it. So far, my favorite "new to me" item are these non-GMO hard candies that are flavored with fruits and colored with vegetables. They are made by Torie & Howard. I have already looked up where I can buy them locally.

Have you ever done a subscription box? I would love to hear about your favorite one.

Roasted Brussels Sprouts and Sweet Potatoes with Cranberries

noreply@blogger.com (Michelle Maskaly) — Tue, 02 Dec 2014 05:08:00 +0000

This vegan, gluten-free dish was a huge hit at Thanskgiving, with both plant and meat-eaters. So popular in fact, that there was almost nothing leftover.

I made it the day before and then let it sit in the fidge overnight until the next evening. This allowed all the flavors to really soak in. To reheat it, I put it in the oven on 400 for abourt 15 minutes.

The harder cider and maple syrup helps balance out the bitterness of the cranberries, making all the flavors complement each other.

Roasted Brussels Sprouts and Sweet Potatoes with Cranberries

By Michelle Maskaly, The Adirondack Chick

2 cups cranberries

1 pound Brussels Sprouts
2 medium to large sweet potatoes
1/2 cup maple syrup
1/4 cup olive oil
2 cups hard apple cider
Sea salt
Cracked pepper

Preheat the oven to 400 degrees.

Cut the bottoms off the Brussels sprouts and then slice in half. Chop the sweet potatoes into small chunks.

In a large bowl, mix together the Brussels sprouts, cranberries, sweet potatoes, olive oil, maple syrup and hard cider. Add sea salt and fresh cracked pepper to taste.

Pour the mixture into a large greased baking dish, and bake for 45-60 minutes, ideally stirring it every 15-20 minutes.

Enjoy!

Cafe Vero in Lake George

noreply@blogger.com (Michelle Maskaly) — Mon, 24 Nov 2014 14:29:00 +0000

This place is adorable!

First, a little background. Cafe Vero used to be located in the village. It was a small storefront with a counter where you would order and tables in the back. It was a great place to grab a cup of coffee, pastry or breakfast sandwich to go. I never really stayed and ate.

Now, they have relocated to the former OTB location on Canada Street near the Adirondack Brewery. You can either go to the counter and grab somerthing or, there is an area where you can sit and get table serve.

It was packed when we went there for Sunday breakfast.

Their breakfast menu has a variety of options including a giant breakfast burrito that I got without the meat, cheese and egg.

But, don't worry, they also have favorites like regular and cinnamon raisin French toast, various egg breakfast options and more.

If you are looking for something sweet, their pastries, like this cinnamon roll, are made by their in-house baker.

When it comes to coffee, they are obvious experts. I had a decaf cappuccino with soy milk.

They have a little outside patio, which I am hoping willbe dog-friendly, because it would be great to be able to take the pups for a walk and then stop there for breakfast in coffee on Saturday mornings.

Creamy Vegan, Gluten-Free Mac'n Cheese

noreply@blogger.com (Michelle Maskaly) — Tue, 11 Nov 2014 14:07:00 +0000

You guys! I make a variety of vegan and gluten-free mac'n cheese recipes, but this one is by far the fastest, and the one that most tastes like my "regular" mac'n cheese. And, actually my favorite.

Here is a little secret, it is because it is almost the same recipe as the "regular" mac'n cheese I used to make, but with all vegan and gluten-free ingredients!

I like to use shells most of the time, but feel free to use elbow macaroni.

One key here is the "butter" and flour mixture. I have an electric stove and it is sometimes hard to turn down the heat when making something that sensitive. Be super careful to not let it burn. If it does, dump it out and start over.

Also, another important piece to this recipe is mixing cheese in really well. What I have learned is that you have to be patient, but quick. I wisk the cheese very fast and continue to do so until it is all melted.

Again, pay attention to your heat, this step is where you get all your creamy goodness. So, take your time and don't rush the process by turning the heat up too fast, thinking it will make the cheese melt faster.

Trust me, it may take a few times of making this, but comes out fabulous when done correctly. It took me several times to get the heat exactly right. I also think the actual brand of ingredients make a difference with this recipe, too, as I have made it with several different types of brands, and it comes best when using the ones I list below. Note, that I am in no way sponsored by or have been given any of these products. I just happen to like the way this particular dish tastes with these particular brands, compared to others that I have used for this recipe.

Vegan, Gluten-Free Mac'n Cheese

by Michelle Maskaly, The Adirondack Chick

8 ounces gluten-free pasta (shells, or elbows)

3 cups Blue Diamond Almond Milk Beverage

1 package Diaya Cheddar Style Shreds

4 tablespoons Earth Balance soy-free spread

4 tablespoons King Arthur Gluten-Free Flour

Nutritional yeast

fresh cracked pepper

Preheat the oven to 350 degrees.

In a large pot cook the macaroni for 2 minutes less than what it calls for on the package. Drain, rinse with cold water and set aside.

In the same pot melt the Earth Balance. Add in the flour and whisk until a paste like substance starts to form. Be very careful not to burn it.

Add in the nut milk and whisk for about a minute till it gets warm. Then, add in the cheddar and whisk until it is melted and there is a creamy consistency. While doing this, whisk in about three tablespoons of nutritional yeast.

Once you have reached the creamy, desired consistency, stir in the macaroni using using a wooden spoon. Pour into a greased baking pan. Sprinkle the top with a bit more nutritional yeast and fresh cracked pepper.

Cook uncovered in the oven for about 25 minutes.

Enjoy!

Vegan Gluten-Free Brussels Sprout Ricotta Pizza

noreply@blogger.com (Michelle Maskaly) — Sat, 01 Nov 2014 02:11:00 +0000

Lately, I am super obsessed with Brussels Sprouts. I think it is because when I grow them, they are not ready until between Thanksgiving and Christmas, so the Fall makes me crave them.

In many recipes, like this one, the pre-packaged, shredded Brussels from Trader Joe's comes in handy. If you don't have pre-shredded ones, you can just shred them yourself. I love the crispiness from the smaller pieces of Brussels Sprouts.

This is also another recipe that really depends on your taste and how large your pizza crust it. So, adjust everything based on that. For example, I only used about three slices of red onion. You may want to use more or less. If you are making a larger pizza, you may use more than the two cups I used.

Play around and have fun with it!

Vegan Gluten-Free Brussels Sprouts and Ricotta Pizza

by Michelle Maskaly, The Adirondack Chick

Your favorite gluten-free, vegan pizza crust

vegan ricotta

2 cups shredded Brussels Sprouts

2 tablespoons olive oil

4 small cloves of garlic sliced very thin

red onion sliced very thin

sea salt

fresh cracked pepper

hot pepper flakes

Preheat the oven according to the pizza crust directions.

In a bowl combine the shredded brussels sprouts, oilve oil, salt, pepper and red pepper. Miss and set aside.

Spread a generous amount of the ricotta across the the pizza crust. Top with the garlic slices and red onion.

Give the brussels sprouts one last mix and then pour it evenly across the pizza.

Bake for about 15-20 minutes, or until the crust is crispy and teh brussels sprouts are browned.

Enjoy!

Quinoa Stuffed Italian Baked Tomatoes

noreply@blogger.com (Michelle Maskaly) — Mon, 27 Oct 2014 15:48:00 +0000

Baked and stuffed. Two words I like to see used together. Maybe it is because

I used to look forward to my Mom's stuffed peppers, but there is something comforting to a food that has been stuffed.

Of course, I like to stuff my foods with healthy items. And, as you know, I like to use leftovers to make new dishes. This not only wastes less food, but it also makes food prep easy when you are busy and planning for the week. If I can make one batch of quinoa and use it in three different meals, it saves both time and money.

This is another one of those dishes that is more about the technique than the actual measurements, because those are going to vary depending on how many tomatoes you are using, as well as their size. Part of this food adventure is being creative and learning what flavorings and seasonings you like. So have fun and play around with it

I will supply you with the basic idea and ingredient list, you come up with how much you want what flavor to stand out. For example, I like basil and spice, so I made the basil and fresh cracked pepper the dominate flavor. Likewise, I made one tomato with more nutritional yeast on top than the others, because I wanted to try one with a little more "cheese" flavor.

Oh, and this is both vegan and gluten free!

Quinoa Stuffed Italian Baked Tomates

By Michelle Maskaly, The Adirondack Chick

2 vine ripe tomatoes

1 cup cooked quinoa (you may need more or less depending on the size of the tomatoes

2-3 tablespoon olive oil

basil

oregano

parsley

sea salt

fresh cracked pepper

nutritional yeast

Preheat the oven to 350 degrees.

In a small bowl, whisk together the olive oil, basil, oregano, parsley, sea salt and fresh cracked pepper. Set aside.

Slice each tomato in half and scoop out the flesh and seeds. Place in a greased baking dish cut-side up.

Liberally brush the insides with the oil and herb mixture.

Stuff each tomato with the cooked quinoa.

Brush the of the stuffed tomato with the remaining herb and oil mixture, making sure the herbs are piled on top.

Generously sprinkle with nutritional yeast and bake for about 15-20 minutes, or until the tomatoes are soft and the quinoa is slightly browned on top.

Enjoy!

Vegan, Gluten Free Taco Mix: The Spice Hunter

noreply@blogger.com (Michelle Maskaly) — Tue, 14 Oct 2014 13:36:00 +0000

I find it hard sometimes to find items that are both gluten free and vegan. Although not surprising, it does fascinate me that so many spices have some form of dairy or milk in them.

For example, I got a free, full-sized sample of Penzy's taco seasoning a while back. I was excited to finally try it yesterday, until I looked at the ingredients.

Yup, lactose. Ugh. I was so disappointed!

So, the search started to make sure I could find a vegan, gluten-free taco mix. I found several widely-available commercial brands that fit both these categories. But, then while in Hannaford, my Dad found this by The Spice Hunter --

Organic, gluten-free and vegan taco mix! It was a little less than a dollar more expensive than the other brand I had in my hand, but I still decided to try it.

It definately had a more mild taste, and I added a little sea salt to my taco, but overall it was pretty good. We also split the packge, me using half for my black beans and my Dad using hald for his ground meat. I think that sometimes messes with flavors, too.

They also have a fajita mix, that I bought and am excited to try soon.

I mean, look at this taco ... it looked and tasted, awesome.