Reckless Abandon

Shrimp and Quinoa Stuffed Poblanos

2014-07-09T22:25:00.001-06:00

I love chile rellenos and will order them whenever I spot one on a menu. But, they aren't exactly the healthiest since they are battered and deep fried with lots of cheese and sometimes fatty chorizo (oh so good). This is a healthy make-at-home spin on my favorite. I use fresh veggies and whole grains and bake them in a smoky tomato and roasted red pepper sauce. You could use any veggies your have in the fridge or any leftover whole grains from a dinner early in the week. Also, you could always skip the shrimp and do chicken or lean ground beef.

Ingredients:

-5-6 poblano peppers

-2 cups of cooked quinoa or other whole grain

-1 cup corn (thawed from frozen or canned)

-1 cup white onion, chopped

-1 cup zucchini, chopped

-1 cup tomato, chopped

-1 cup cooked shrimp

-handful cilantro, roughly chopped

-1/2 cup cotija or other white cheese

-1 can fire roasted tomatoes
-1/2 jar roasted red peppers, drained

If you haven't already cooked your quinoa and chopped your veggies, do it now. Also, you can either use cooked shrimp or you can poach your own shrimp. Here's another tip: don't worry about shrimp size, because you'll end up chopping it anyways. Save some money and get smaller shrimp.

Preheat the oven to 425 degrees.

Now we have to roast the poblanos. I've made the mistake of over-roasting the peppers many times, which turns them into mush and will be far from 'stuffable'. You can roast the poblanos on a grill, gas stove or any open flame. I bet a torch would event work. Turn the peppers with tongs until they are evenly roasted and the skin is black and bubbly. Throw them in the a gallon bag and seal for a couple of minutes. Remove the peppers from the bag and slide the skins off (over the sink is best). Slice open one edge of the pepper and remove the seeds. Do this to each pepper and set aside.

In a large saucepan, sweat the onions over medium-high heat until fragrant and translucent, not browned. Add the zucchini and saute for a few minutes until soft, then add the tomatoes and corn. Salt and pepper to taste. Stir in the roughly chopped and cooked shrimp, quinoa, roughly chopped cilantro and all but a couple tablespoons of the cotija cheese. Eat a spoonful of the mixture to test the flavor. Add more salt and pepper if needed or your favorite Mexican spice blend.

In a blender or food processor blend together the can of fire roasted tomatoes and about 1/2 jar of roasted red peppers (without the liquid). This is the sauce for your peppers. Pour the sauce in an baking dish or oven-proof skillet. Perfect for a cast iron skillet.

Stuff the peppers with the quinoa and veggie mixture and place on top of the sauce. Top with a sprinkle of cojita cheese. Bake the peppers for 15-20 minutes until the sauce is bubbly and the cheese has melted. Serve immediately!

Asian Chicken Lettuce Wraps

2014-05-21T19:23:00.000-06:00

If you've been to the good ole' P.F. Changs restaurant chain, there's a good chance you've had their lettuce wraps and you probably know how filling they can be. I'm not sure what their calorie count is per serving, but I feel pretty good about this recipe even when I serve it with a side of soba noodles. Lean ground chicken, ginger, garlic, veggies and water chestnuts make a great filling for the crisp lettuce leaves. You can serve these as an appetizer for a larger group or a full meal for a few people. If you have extra, it freezes incredibly well and reheats to make a quick weeknight dinner. Just grab some fresh bibb lettuce at the store and you're set.

Ingredients:

-1 lb. lean ground chicken breast

-4 green onions, chopped
-3 cloves of garlic, minced
-1 Tbsp minced ginger (or ginger from the jar)
-1 Tbsp coconut oil
-2 Tbsp sesame oil total (split in half)
-handful of cilantro, roughly chopped
-handful of carrot thinly sliced carrots
-1 can water chestnuts, drained and roughly chopped
-4 Tbsp hoisin sauce
-4 Tbsp low sodium soy sauce
-3 Tbsp white wine vinegar
-salt and pepper to taste
-fresh bibb lettuce leaves for serving

Optional Spicy Dipping Sauce Ingredients:

-2 Tbsp hoisin
-2 Tbsp Ponzu (citrus soy sauce)
-1-2 Tbsp sriracha

First, mix together 4 Tbsp hoisin, 4 Tbsp low sodium soy sauce, 1 Tbsp sesame oil, and 3 Tbsp white wine vinegar in a medium bowl and set aside. This will be your sauce to add to the chicken once it's browned.

Chop your green onion, garlic, ginger (if you're using fresh), cilantro, and water chestnuts.

Next, heat a large skillet to medium-high with 1Tbsp coconut oil and 1 Tbsp sesame oil. Add the onion, garlic and ginger and season with salt and pepper. Saute a few minutes until the garlic is fragrant and the onions are softened, not browned. Next, add your 1 lb. ground chicken and cook through.

Next, add the sliced carrots, water chestnuts and cilantro. Cook, stirring constantly, for another minute.

Lower the heat and add the sauce you mixed together. Cook for another minute or so until the sauce is warmed.

To make a sweet and spicy dipping sauce mix together 2 Tbsp hoisin, 2 Tbsp ponzu sauce and 1-2 Tbsp sriracha depending on how much heat you want, and then a little bit of water.

Serve the chicken mixture and dipping sauce with rinsed and dried bibb lettuce leaves.

KC Style Oven-Baked Ribs

2014-05-08T22:11:00.001-06:00

Summer is soooo close, but it's still supposed to freeze this weekend. I spotted a nice rack (of pork ribs...) at Trader Joe's this week so I snagged them, hoping to fire up the grill this week. With near freezing temps and an epic thunderstorm yesterday evening, grilling wasn't an option. I dug up an old oven recipe and the three ingredients proved magical as always: A lemon, my favorite rub, and my favorite BBQ sauce. Low and slow in the oven and you have fall-off-the-bone pork, baby back ribs. It was a picnic at our kitchen table last night while listening to the rain...not too shabby.

Ingredients:

-1 rack of pork baby back ribs

-1 lemon

-favorite pork rub

-favorite BBQ sauce

So first, I should start with my favorite rub and sauce, both KC-born companies. I grew up in Kansas City and Lord know it's the best spot for BBQ. My favorite pork spice rub is from Zadie's...it's Cajun BBQ Blend. My favorite BBQ Sauce is from Original Juan, also from KC. My bottle was private-labeled for gifts with my father, uncles', and cousin's face on the label. You can find a variety of sauces on the Original Juan's website.

First, you must do this: remove the membrane from the underneath of the ribs. I didn't know I needed to do this until I was with a grillin' pro! How did I not know this? This helps the seasonings penetrate the meat and won't leave a leathery skin on the cooked ribs. Use a knife to start the process and just rip the rest off using your hands. Preheat your oven to 300 degrees.

Next squeeze half of a lemon on one side, season with salt, pepper, and your spice rub. Rub into the meat, flip and repeat. Line a sturdy baking sheet with foil and place the ribs meat-side down. Cover with foil completely and bake for 3 hours at 300 degrees.

After 3 hours, remove from the oven and open the foil. Brush both sides with BBQ sauce (as much as you want, really...we go for less and add more at the table). Put back in the oven for 15-20 minutes uncovered and meat-side up. You can also broil for a minute or two to brown the meat a bit more.

Serve hot with extra BBQ sauce on the side. They should literally fall off the bone!

Salmon Poke

2014-04-03T20:10:00.002-06:00

I was at a neighborhood sushi spot recently and one of the rolls was absolutely amazing: spicy and sweet and a bit crunchy. It wasn't because of the roll though, it was the hawaiian-style salmon poke on top of the roll. After chatting with the sushi chef and getting some tips on the ingredients, I think I nailed it pretty well with this recipe. The key is to start with a very fresh, fatty piece of salmon. My absolute favorite is Scottish Salmon. If you live in Colorado you can get it at Tony's Meat Market or Marczyk's. If you live outside of Colorado you can order fresh Scottish Salmon fillet by the pound from Chef's Fresh Fish - an online seafood market. It will be delivered to your door the next day. It's the best salmon on earth...I promise. Sushi-grade. Fatty. Clean-tasting. Buttery. Perfect!

Ingredients:

-1/2 lb. fresh Scottish Salmon fillet

-2 Tbsp light mayo

-2 tsp sriracha (or more or less, depending on your heat tolerance)

-2 Tbsp unagi / eel sauce

-1 Tbsp toasted sesame seeds

-2 Tbsp chopped fresh chives

-salt and pepper to taste

optional: 2-3 Tbsp panko breadcrumbs for crunch

The recipe is pretty easy. Chop and mix. Dicing the salmon can look a bit intimidating, but don't even worry about cubing it too small. Large chunks will taste just as great. Check out my three steps below:

In a medium-sized bowl, mix together the 2 Tbsp light mayo and 2 tsp sriracha sauce.

Add the rest of the ingredients (other than the salmon) and stir until combined.

Gently mix in the salmon and garnish with another pinch of toasted sesame seeds and chives. I've also sprinkled some panko bread crumbs on top for extra crunch. It was fabulous!

Serve immediately with chopsticks. This will last a day or so in the fridge, but I find it's best served right after preparation!

2013 Holiday Foodie Gift Guide

2013-12-15T20:23:00.001-07:00

Whether you have a friend who is a foodie, beer drinker, or wine sipper, one of these gift will be perfect for the one who has everything. Have a friend or family member that keeps asking you for ideas to get you? I bet you could have fun with one of these things, so pass it along! I've tried about 90% of these and the other few I'm dying to try.

1. DRAM Cocktail Bitters - Shae Whitney is an herbal alchemist who makes these cocktail bitters in her mountain town of Silverplume, Colorado. They're a perfect way to bring a whole new level to your drinks. Two of my favorite are the honey chamomile and wild mountain sage.

2. Ribbon Vegetable Peeler - You know those long ribbons of vegetables people use as a healthy alternative to pasta? How do they do that!?! With this little guy.

3. Badger Mountain Pure Red Organic Boxed Wine - I will drive out of my way for this wine...and yes, I know it is boxed. A sommelier (master-o-wine) once told this was his favorited boxed wine and I agree. Organic = no added sulfites = much less of a hangover (at least for me)

4. The Victorinox 8-inch Chef's Knife - I use this every day. Multiple times a day. This is the most reasonably priced knife for how amazing it is. It's even been rated a top pick by Cook's Illustrated multiple times.

5. Fiesta Juan's Spinach Artichoke Dip Mix - I grew up eating this stuff and still serve on a regular basis. I'm a KC girl so I have a special place in my heart for this KC-based dip and sauce company. Mix 1/4 jar with a block of cream cheese....it's spicy and amazing!!

6. Oyster Gift of The Month Club - Oyster Lover? Shipped to your home once a month with 4 dozen oysters, 2 east coast and 2 west coast varieties. The first shipment even comes with an oyster shucking glove and knife. They also have a ton of other fresh seafood that would make the perfect gift.

7. Italian Cheese Kit - Make 10 different types of cheese with kit. Just add milk. I think this would be a great thing to do with a friend before a party. Really impress your guests when you tell them you MADE the cheese platter.

8. Cuppow - The mason jar trend just keeps on growing. This company makes attachments for your mason jars. Cups to hold dips or salad dressing, sippy-cup lid, a martini shaker, and a pour-over coffee attachment. Genius.

9. Helliemae's Salted Caramels - Some of the most gourmet caramels I've ever put in my mouth. Ellen aka Helliemae handcrafts amazing flavors such as chili palmer, candy cane, cardamom, and coffee. Oh, and she's a fellow Denver-gal!

10. Giant Ice Cube Tray - Perfect if you know a "sipper" of whiskey, gin or vodka. This has become one of the most used items in my kitchen. At first we started with just water, but then got crazy and made apple-juice ice cubes with an orange twist frozen inside. Imagine a whiskey with that beautiful baby!?

11. Olli Salame - I was at a food show this week and couldn't stop eating every variety Olli had. They're newest gift packed lets you mix-and-match your favorite salame's. An easy way to make a custom charcuterie platter.

12. Captain Spongefoot Honey Sriracha Sauce - If you know a sriracha feen, then this is for them. Sriracha turned a bit more gourmet with a touch of honey. The same amount of heat hits your tongue at the end but it has a sweeter beginning. I use this as a fabulous glaze on fish and chicken.

Baked Brie with a Brown Sugar Brandy Sauce

2013-12-12T23:22:00.002-07:00

Baked Brie is a pretty amazing holiday party appetizer. If there isn't some of this melted cheese at a party, it's a real shame. Bring this EASY appetizer recipe to your next get-together. It's only a few minutes hands-on time to make the sauce, drizzle on the brie and then bake. If you're bringing it to a party you can make the sauce beforehand and just bake once you get to there. Here are a few more easy holiday appetizers.

Ingredients:

-1 cup brandy

-1/2 cup brown sugar

-1 wheel of brie

optional garnishes:

-nuts such as pine nuts, pecans, or walnuts

-earthy herbs such as lavender flowers, rosemary or sage

First you need to make your brown sugar brandy sauce. Combine the 1 cup brandy and 1/2 cup brown sugar in a small sauce pan and whisk together until the brown sugar has mostly dissolved. Next, turn the heat to medium-high and bring to a boil. Simmer, stirring frequently for a few minutes.

Next, place your brie on an oven-safe dish and drizzle with the sauce. Sprinkle with chopped nuts and some earthy herbs. Bake at 350 degrees for about 20 minutes. I had a smaller brie wheel, so it may take longer if you are baking one of the monster-sized ones. Once it is sliced, the brie should ooze out. That's when you know it's done.

Serve with crackers or crusty bread.

Spicy Carrot Ginger Soup

2013-11-20T12:23:00.001-07:00

I first had a version of this soup at a friend's house. They purchased the prepared soup at Whole Foods. It was delicious! A perfect way to start a meal. I figured I had to make it myself so I found a recipe and tweaked it a bit. I also added some fun garnishes because I think not only do they make the soup more visually appealing, but they add more flavor and substance.

Ingredients:

-1 large yellow onion (or two small)

-8 cups of vegetable broth

-6 cloves of garlic

-2 lbs of carrots, peeled and roughly chopped

-2 medium yukon gold potatoes, peeled and roughly chopped

-3 Tbsp of freshly grated ginger

-1 Tbsp. cumin

-1 tsp. cinnamon

-2 tsp. jalepeno powder (optional)

-2 Tbsp salt

-3 Tbsp sugar

-2 tsp lemon juice

Chop your 6 cloves of garlic and 1 large onion. Peel the two medium yukon gold potatoes and 2 lbs of carrots. Roughly chop the potatoes and carrots. Also, peel the brown papery skin off the ginger root with the back of a spoon. Use a fine cheese grater or microplane to grate 3 Tbsp of ginger.

In a large stockpot, add 1/2 cup of the vegetable broth, garlic and onions. Bring to a simmer for about 6 minutes. Add the rest of the vegetable broth (7 1/2 more cups), carrots, potatoes, ginger, cumin, cinnamon, jalepeno powder, salt and sugar. Bring to a boil and simmer for about 25 minutes or until the potatoes and carrots can be easily pierced with a knife.

I use homemade vegetable bouillon with water as pictured below.

Working in batches if needed, puree the soup in a blender (ideally a Vitamix) or immersion blender. The immersion blender will work, but a blender, specifically a Vitamix will make it much smoother. Add the soup back to the stock pot and add 2 Tbsp of lemon juice. Stir into the soup until blended.

Optional garnishes: freshly chopped chives, toasted garbanzo beans/chickpeas, garlic oil, toasted pumpkin seeds, sunflower seeds

Pesto Glazed Corvina Sea Bass

2013-10-15T14:54:00.001-06:00

An easy but really good fish recipe can be hard to find. This one can be done in a matter of minutes but is fancy enough for guests. You can use a jar of pesto you have in the fridge, but of course homemade pesto is always the best. You can garnish with a sweet pepper relish or olive-oil tossed tomatoes as pictured above. The red and green color contrast is quite stunning on a platter. Not sure where to get fresh Corvina Sea Bass? My favorite spot is ordering from Chef's Fresh Fish.com.

Ingredients:

2 lbs of fresh Corvina Sea Bass fillet

1/4 cup pesto - freshly made is the best, but pre-made will work

1/4 cup chopped tomatoes

1 Tbsp olive oil

salt and pepper

Preheat the oven to 400 degrees. Cut the sea bass fillet(s) into 5-6 ounce portions and place each on a parchment paper lined baking sheet. Sprinkle with salt and pepper.

Spoon 1-2 Tablespoons of pesto on each sea bass portion. With the back of the spoon, evenly spread the pesto over the fish.

Bake the fish for about 15 minutes (10 minutes per 1 inch thickness) at 400 degrees or until the fish flakes and is cooked through. While the fish is baking, chop the tomatoes, drizzle with 1 Tbsp olive oil and sprinkle with salt and pepper.

When the fish is done, garnish with tomatoes and serve immediately. Enjoy!

Italian Wedding Soup

2013-10-07T21:23:00.000-06:00

Italian Wedding Soup has been one of my favorites for years. It's a meal in a bowl and who doesn't like meatballs? Brings me back to my Spaghetti-O's with Meatballs phase. But this is much butter. The recipe I originally followed was Rachael Ray's, but I've tweaked and added (specifically more broth) over the years. Make this big batch and freeze the leftovers in muffin tins. They reheat wonderfully.

Ingredients:

-2 Tbsp olive oil

-4 carrots, peeled and diced

-3 ribs of celery, peeled and diced

-1 large white onion

-1 dried bay leaf

-1 lb lean ground beef, veal or pork

-1 egg, beaten

-3 garlic cloves, minced

-1/2 cup freshly grated parmesan cheese

-1/2 tsp nutmeg

-1/2 cup bread crumbs

-10 cups chicken stock

-1 pkg (16 oz) of small pasta - I use Acini di Pepe (orzo or mini shells will work, too)
-1 lb (large bag) baby spinach

First, dice your white onion, four carrots, and three celery ribs. In a large stockpot heat 2 Tbsp olive oil over medium-high heat. Add your chopped veggies and bay leaf. Add some salt and pepper and saute a few minutes until the onions are translucent but not browned.

Add 10 cups of chicken stock to the pot and turn up the heat and bring to a slow boil.

While the stock is warming up, make your meatballs. Combine 1 lb of ground meat, 1 beaten egg, 3 cloves minced garlic, 1/2 tsp nutmeg, 1/2 cup bread crumbs, 1/2 cup of parmesan cheese in a large bowl, salt and pepper. Use your hands to mix together. Start to form small balls out of the meat mixture to make little meatballs. You can stack these on a plate while the soup is warming up.

Add the meatballs and dried pasta to the pot of simmering stock. The meatballs will cook in the soup. After 10-15 minutes your pasta and meatballs should be done. Working in handfuls at a time, add the spinach to the soup and stir to wilt the spinach. Continue until you've added all of your spinach.

Serve the soup warm and garnish with a few pieces of shaved parmesan.

Red Wine Vinegar, Shallot and Cucumber Mignonette

2013-05-20T09:47:00.000-06:00

Freshly shucked oysters are just the best....even better with a little mignonette. A mignonette sauce means "cracked pepper" and is usually used to top raw oysters on the half shell. There are many different varieties, but the classic uses red wine vinegar and minced shallots with of course freshly cracked pepper. This is a version of the classic, but with finely diced cool cucumbers and a bit of chopped parsley mainly for color. Try this out at home with a dozen oysters from your local market. Also, if you need some assistance in shucking, check out this video on my Oysters Rockefeller post.

I'm used to making this in large batches for oyster bar events for my company, Denver-based Seattle Fish Company so I've had to scale down the measurements. Luckily this saves for quite awhile since the main ingredient is vinegar. Also, the shallot ratio may seem like a lot, but it really gives the mignonette it's flavor and can be opted out when you scoop some on your oyster.

Where to buy oysters? My favorite are from Chefs Fresh Fish - you can buy them buy the dozen online, overnight shipped to your house the next morning.

Ingredients:

-1-2 dozen oysters

-1/2 cup red wine vinegar

-a few Tbsp. chopped parsley

-1 whole shallot, minced

-1/2 seedless cucumber (or seeds removed), skin removed and finely diced

-1 tsp. freshly cracked pepper

-1 tsp. salt

There isn't much to this recipe other than a bit of chopping and mincing. The trickiest part is the cucumber. I use a potato peeler to remove the skin and then I halve the cucumber length-wise. Using a small spoon or melon scooper, scoop the seeds out of the flesh and discard. Cut the cucumber into matchsticks and then dice into small cubes. Mix the other ingredients together and serve with freshly shucked oysters!

PeteyBird Goat Cheese and Fig Ice Cream Roll with Short Bread Cookies

2013-05-07T12:42:00.001-06:00

Photographing for Amanda at 5280.com means I get to meet some of the greatest chefs and entrepenuers in town. My most recent assignment was to photograph these amazing mini ice-cream sandwiches from PeteyBird. Pete of PeteyBird uniquely crafted ice cream sandwiches is engineer turned baker which is fabulous for us Denverites. The creatively flavored sandwiches are ideally sized and will melt in your mouth...just in time for summer! Pete has mastered all things ice cream and cookies during his lengthy R&D process and this was one of his fabulous creations. Similar to a savory, spreadable cheese log and cracker duo, this sweet version is a perfect dinner party dessert. The recipe may look a bit daunting but Pete swears it's not that bad (it's really not!). Well worth a show-stopping and interactive dessert. Also, here are a few of his few ice cream sandwiches first talked about on Amanda Faison's Table Talk blog post.

Ingredients for Fig Roll:

-2 cups whole milk
-1 cup heavy whipping cream
-1/2 cup honey + extra for drizzling
-3 oz soft goat cheese
-4 eggs
-5 oz fig preserves
-pinch of salt

Ingredients for Cookies:
-3 1/2 cups all purpose flour
-1/4 tsp salt
-1 tsp vanilla extract
-1 cup sugar
-3 sticks of unsalted butter

Equipment Needed:

-medium sauce pan
-spatula
-small mixing bowl
-ladle
-wire strainer
-ice cream maker
-thin plastic cutting board
-syran wrap
-tape

Steps to make the ice cream:

In the saucepan, combine whole milk, creme, honey, and salt. Over a medium heat, bring the milk to a point where small bubbles begin to appear (do not boil). whisk the mixture periodically, not continuously - approx 15 min

While the mixture in is heating, seperate the egg yolks into the mixing bowl. Whisk the egg yolks for 30 seconds

When the mixture is ready, use a laddle to transfer 1/2 a cup of the mixture to the egg yolks, whisking continuously.

Pour the egg mixture from back into the milk mixture. Whisk continuously for the first 10 seconds

Keep the mixture over a low heat until the mixture thickens

Strain the mixture into a bowl. Cover the miture and allow to chill over night in the refrigerator

Place the chiled mixture into the ice cream maker until firm. Add fig preserves 1 min before completion

Place the ice cream into a container. Place the container into the freezer for at least 6 hours

Cover the cutting board with syran wrap and use tape to hold tight. Roll the cutting board into a 2.5 inch tube and use tape to keep tupe in place. Add a piece of syran wrap to one end to form a stop

Scoop ice cream into the open end of the tube. Press down to pack in

Place tube into the freezer for at least 6 hours

When ready to serve, remove the tube from the freezer, cut the tape, and place the ice cream onto a serving platter

Drizzle remaining honey over the top of the ice cream. Serve with a cheese knife

Steps to make the cookies:

Melt butter in saucepan

In a mixer combine sugar, butter, and vanilla

In a mixing bowl combine flour and salt

Slowly add the flour mixture to the sugar/butter mixture

Wrap the dough in syran wrap and place into the refrigerator for an hour

Pre-heat oven to 350 degrees

Using a rolling pin, roll out the dough to a 1/4 inch thick sheet

Using a cookie cutter, cut 2 inch circles from the dough

Place the circles onto a non stick cookie sheet. Cook for 10-12 minutes or until bottom starts to brown

Allow the cookies 30 minutes to cool before serving

Enjoy!!

Springtime Radish Top Soup

2013-04-11T21:23:00.002-06:00

This soup is the perfect springtime soup that uses the fresh green tops of radishes that usually get thrown away. It's a filling soup without a drop of cream in the recipe. The creaminess comes from the typical potager recipe which is a puree of vegetables and potatoes. I first had this amazing first-course at a cookbook event at Frank Bonanno's local Lou's Food Bar in which cookbook author (a personal favorite), Diane Morgan hosted a 6-course meal straight from her new cookbook, Roots. This is one of the amazing recipes from the book that focuses on the under utilized vegetable family, roots.

Ingredients:

-2 Tbsp unsalted butter
-1 leek, white and light green part only, thinly sliced
-1 carrot, peeled and diced
-1 yellow onion, diced
-1 1/2 tsp salt
-1 medium russet potato, peeled and diced
-4 cups water
-1 1/2 tsp sugar
-1/2 tsp freshly ground pepper
-5 cups radish tops (from 3 bushy bunches)
-5 or 6 radishes, trimmed and cut into matchsticks

First, chop your carrots, onions, and leeks. Make sure to rinse the leeks well because they carry a lot of dirt within their layers. Melt the 2 Tbsp of butter in the bottom of a heavy soup pot over medium-low heat. Add the veggies and and stir a couple of times. Cover and cook for 20 minutes, stirring a few times until they are soft but not brown.

While the veggies are cooking, peel and dice the potato. Once the veggies are soft, add the potato, 4 cups of water, 1 1/2 tsp sugar, and 1/2 tsp pepper to the pot. Increase the heat to medium high to bring to a simmer. Once simmering adjust the heat so it maintains a soft simmer, cover and cook for 25 minutes or until the potatoes can be easily pierced with a fork.

While the soup is simmering, wash and roughly chop the radish tops. Once the potatoes are soft, add them to the pot and stir until they are wilted (about 1 minute). Remove from the heat.

Working in batches, process the soup in a food processor or blender. Return the pot and place over medium-low heat. If the soup is too thick, add a little water. Ladle the soup into warm bowls and garnish with matchstick radishes.

Sausage, White Bean and Hominy Cassoulet

2013-04-03T22:05:00.001-06:00

A typical white bean cassoulet is an amazing blend of flavors and textures, but a mistake in the kitchen took this recipe to whole new level. I thought I grabbed two cans of white beans from the pantry but accidentally opened a can of cannellini's and hominy! Oops. Add a few Italian sausages, tomatoes, onions and herbs to make a succulent one-pot meal. I followed this recipe...except for my maize mistake.

Ingredients:

-1 pkg sweet Italian sausage

-1 yellow onion

-1 pint cherry tomatoes

-1/8 cup olive oil

-1/8 cup balsamic vinegar

-3-4 springs fresh thyme

-1 can white bean, drained and rinsed (like canellini)

-1 can hominy, drained and rinsed

-1/2 cups dry white wine

-6 cloves garlic, thinly sliced

First, halve the cherry tomatoes, cut your onions into quarters, and thinly slice 6 cloves garlic. Add these ingredients to a cast iron skillet or dutch oven and drizzle with 1/8 cup olive oil and 1/8 cup balsamic vinegar. Sprinkle with salt and pepper, add a few sprigs of thyme and bake for 20 mins at 375 degrees.

Once the sausages are browned, add the drained and rinsed beans and hominy. Pour 1/2 cup white wine over the sausage and beans and stir. Put back in the oven for another 15-20 minutes. Serve hot in bowls

Pork Chops with Mushroom Sauce

2013-02-26T15:06:00.004-07:00

The best choice for pork chops is bone-in thick-cut 99% of the time. They are generally thicker and tend to not overcook as much as a thinner, bone-out cuts. This recipe, from Food Network Magazine, has a simple but wonderful mushroom and green onion gravy to pair with your pork. I served this dish with pureed parsnips (a recipe coming soon) to take the place of carb-filled mashed potatoes. They were silky with an earthy flavor from the under-utilized root vegetable. This is a quick recipe for a weeknight meal.

Ingredients:

-2 or 4 1/2-inch-thick bone-in pork chops (depending on how many you are feeding)
-2 Tbsp flour (I used Wondra)
-1 1/2 Tbsp olive oil
-12 ounces cremini or button mushrooms
-3 cloves of garlic
-1 bunch green onions
-1/2 cup low-sodium chicken broth
-2 Tbsp light sour cream

First, cut your green onions (green parts only) at an angle into 2-inch pieces. Slice your mushrooms if you didn't buy pre-sliced and chop the 3 cloves of garlic.

Season the pork chops with salt and pepper and sprinkle (or dredge) in the 2 Tbsp flour. In a large skillet heat 1 Tbsp olive oil over medium-high heat. Cook the pork chops 2-4 minutes per side until golden brown and cooked through. I always use an instant read thermometer when cooking pork or beef. It's very easy to overcook pork and then it is tough and undesirable. Once the pork chops register 145 degrees in the center, remove from the pan and set them to rest on a plate tented with foil. Work in batches of two if you are making four pork chops.

Heat the remaining 1/2 Tbsp oil in the skillet and saute the mushrooms, garlic, scallions and a pinch of salt until the shrooms start to brown.

Sprinkle in 1/2 Tbsp flour and stir to evenly coat the mushrooms and scallions. Saute, stirring constantly for another couple of minutes until the mushrooms are softened. Now, stir in the 1/2 cup chicken broth and 2 Tbsp low-fat sour cream (or greek yogurt!). Turn the heat up if necessary to bring the sauce to a simmer. Simmer for about 1 more minute until it thickens.

Serve the pork chops topped with the mushroom gravy and enjoy! This would be amazing with mashed potatoes or even better...a parsnip puree!

Sicilian Calamari with Italian "Mother Sauce" from Luca D'Italia

2013-02-06T22:10:00.001-07:00

This recipe comes from Frank Bonanno's Luca D'Italia iCookbook. The restaurant has been a local Italian favorite in Denver for years, so Frank picked his favorite recipes for the home cook and added pictures and videos to the interactive cookbook. I was recently invited to the restaurant with a few other food bloggers to taste some of the recipes and this was a favorite. It starts by making the "Mother Sauce", a wonderful red sauce simmered with a full bottle of chianti wine...yes please. The sauce has unlimited uses but here it is ladled on top of calamari rings with capers and toasted bread crumbs. Much fancier than your fried calamari.

Mother Sauce Ingredients:

-1 large onion

-1/2 stalk of celery

-1 bulb fennel

-1/2 lb carrots

-1 tsp salt

-1/2 tsp black pepper

-1/2 tsp chili flakes

-1 cup extra virgin olive oil

-6 cloves of garlic

-1 (750 ml) bottle of good quality chianti

-3 sprigs of basil

-2 sprigs of oregano

-1 sprig of parsley

-2 (16 ounce) cans San Marzano tomatoes

-1 tsp salt

-1/2 tsp black pepper

Sicilian Calamari Ingredients:

-1 lb calamari (I used tubes and tentacles)

-5 Tbsp extra virgin olive oil

-2 cloves garlic

-1 Tbsp crushed red chili

-3 Tbsp capers

-1/2 cup white wine

-1 cup Mother Sauce (ingredients above, or other good Marinara)

-1/4 cup flat-leaf parsley, roughly chopped

-2 Tbsp butter

-1 tsp salt

-1/2 tsp pepper

-1/2 cup toasted bread crumbs

-8 caper berries for garnish (optional)

First, make the Mother Sauce. Dice your vegetables (onion, celery, carrots, and fennel) into a small dice (Frank has a great video in the iCookbook). In a large, thick bottomed sauce pot (like my cast iron dutch oven), warm the 1 cup olive oil over a low flame. Toss in the garlic cloves and slowly toast over low heat until the garlic is light brown and softened. Remove the garlic with a slotted spoon and reserve for another use.

Add diced vegetables to the oil, season lightly with salt, peper and chili flakes. Saute over medium heat until translucent.

Pour the bottle of chianti over the vegetables until they are covered (I think I used nearly the whole bottle). Continue cooking until the liquid is reduced by half.

Tie the herb springs together with butcher's twine and stir into the pot. Crush the San Marzano tomatoes (2 cans) with between your fingers and add to the pot. Stir to incorporate all ingredients and bring to a slow simmer. Gently cook the sauce over low heat for at least 2 hours, stirring occasionally. Salt and pepper to taste.

Time to make the Sicilian Calamari. First, slice your calamari into 1/4 inch rings. Now is also a good time to toast your 1/2 cup bread crumbs over medium heat in a skillet.

Heat 3 Tablespoons olive oil in a saute pan over high flame. Add 2 cloves minced garlic, chili flakes, and 1/2 tsp pepper to the oil and cook for 30 seconds.

Add calamari, 3 Tbsp capers and 1/2 cup white wine and cook for 30 seconds. You do not want to over-cook calamari...it will turn rubbery.

Ladle in the 1 cup Mother Sauce (or other good marinara) and 1/4 cup chopped parsley. Bring to a boil, remove from heat and then stir in 2 Tbsp butter.

Spoon the calamari in a large bowl and top with bread crumbs, caper berries and drizzle of olive oil. I would recommend serving with crusty bread to scoop up the extra sauce.

Frank has an amazing how-to video to accompany this recipe in the Luca D'Italia iCookbook, so make sure download it and see for yourself how easy his recipe is!

Bison Bolognese

2013-01-15T14:25:00.000-07:00

I love cooking with bison (buffalo meat) because it's so lean and lends a 'gamey' taste to this dish. You can definitely sub the bison for ground beef, veal, or even venison (deer). Bolognese is a red sauce that is cooked down into a rich, flavorful sauce. In this recipe I add large slices of mushrooms and a little pancetta for flavor. If you make a big batch you can freeze portion sizes for a quick and easy weeknight meal.

Ingredients:

-2 carrots
-1 rib celery
-1/2 yellow onion
-1 Tbsp olive oil
-4 ounces cubed pancetta
-4 cloves garlic
-1 lb. ground bison
-1/2 cup red wine
-1.5 cups beef broth
-2 cans diced tomatoes
-2 ounces tomato paste
-1 pkg baby bella mushrooms (mini portabellas)
-1 tsp dried basil
-1 tsp dried oregano
-1 pkg dried pasta of your choice

First, dice your 2 carrots, 1 celery rib, 1/2 yellow onion and 4 cloves of garlic. In a heavy bottom pot (like my awesome cast-iron dutch oven!) saute the veggies and garlic over medium heat in 1 Tbsp olive oil until they are soft and the onions are translucent. Season with salt and pepper.

Next, add the 1 lb. ground bison (or other meat) and increase the heat to medium-high. Brown the meat with the veggies. While the meat is browning, slice your baby bella mushrooms.

Now add the remaining ingredients: 4 ounces cubed pancetta, 1/2 cup red wine, 1.5 cups beef broth, 2 cans diced tomatoes (don't drain), 2 ounces tomato paste, 1 pkg sliced baby bella mushrooms, 1 tsp dried basil and 1 tsp dried oregano. Bring everything to a boil then reduce heat to a slow simmer and cover for 1.5-2 hours. Taste and add salt and pepper if needed. Serve warm over boiled noodles and sprinkled with parmesan cheese.

Black Bean and Quinoa Burgers

2013-01-05T13:48:00.001-07:00

This may have been the first time I've even had a black bean burger. Blake came home from lunch at a little cafe and was raging about one he had with coleslaw and avacado. I figured it had to be healthy and after a few rounds of testing recipes I came up with this one. I've been making double batches and freezing them. My inspiration came from this recipe, but I changed some things because their measurements didn't work well for me. Serve them with Crispy Oven Baked Fries for an filling but healthy meal.

Ingredients:

-1.5 tsp olive oil (divided)

-1 large shallot, minced

-3 cloves garlic, minced

-1/4 cup quinoa

-2 cans black beans, drained and rinsed

-1/4 cup sliced almonds

-1/2 tsp sea salt

-1/2 tsp fresh ground pepper

-1/4 cup nonfat greek yogurt

-1/2 cup panko bread crumbs

Other:

-whole wheat hamburger buns

-1-2 avacado, sliced

-sliced swiss or mozzarella cheese

-red cabbage slaw

First, heat 1 tsp olive oil in a small saucepan over medium-high heat. Add 1 minced shallot and 3 cloves minced garlic and saute until they sallots are soft and translucent. Stir in 1/4 cup quinoa and toast it for a minute until adding 1/4 water. After adding the water (or broth), bring to a boil, reduce to a simmer, and cover for 20 minutes or until the quinoa has absorbed the liquid.

While the quinoa is cooking, blend together 2 cans drained, rinsed black beans, 1/4 cup almonds, salt and pepper using a blender or food processor. Blend together until it forms a coarse paste...not all of the black beans will be blended.

In a large mixing bowl combine 1/4 cup greek yogurt, 1/2 cup panko bread crumbs, quinoa mixture, and black bean mixture. Use a spoon (or your hands) to combine. Form patties (about 4-6) with your hands and place on a plate. Stick in the fridge for about 15 minutes to help them stay together.

Heat a skillet over high heat. Brush each side of the patties with a little olive oil. Once the pan is hot, place the patties in the pan (working in batches, if needed) and sear for 2-3 minutes on the first side. Flip after a couple of minutes and add a slice of mozzarella or swiss cheese to each patty. Cover with a large lid to help the cheese melt. Remove after a couple of minutes and serve on toasted buns with sliced avacodos and red cabbage slaw.

If you want to freeze some of the burgers, sear them on each side and even melt the cheese. Once they are cool you can place them in foil and then in plastic baggies in the freezer. I vacuum seal mine to keep them even longer in the freezer. To reheat, just bake at 425 for 15 minutes or until heated through. Also, I think they are best served with Crispy Oven Baked French Fries.

Tuna Tartare Bites

2012-12-13T15:59:00.001-07:00

Since I started working for Seattle Fish, I've had access to amazing fish and seafood. The first thing I brought home from the office was #1 yellowfin tuna (best stuff money can buy...in my eyes). You can purchase sushi grade tuna online at Chef's Fresh Fish and have it on our door tomorrow morning. A few simple ingredients and some time in the fridge will make a beautifully flavored topping for rice crackers or cucumber slices. Skip the chips and dip at your next party...and take it up a notch.

Ingredients

-1/2 lb (about 8 ounces) sushi grade tuna

-2 Tbsp toasted sesame oil

-juice of 1/2 lime

-splash of unseasoned rice vinegar

-2 Tbsp soy sauce

-1 Tbsp minced cilantro

-1 Tbsp Sriracha sauce

-1 avacado, diced

-rice crackers or 1 seedless cucumber to serve

First, slice your tuna into about 1/4 inch slices, then 1/4 inch strips and then about 1/4 inch dice (cubes).

In a small bowl whisk together 2 Tbsp toasted sesame oil, juice from 1/2 lime, splash of unseasoned rice vinegar, 2 Tbsp soy sauce, 1 Tbsp minced cilantro and 1 Tbsp sriracha sauce. Place the diced tuna in the dressing and toss to evenly coat. Place in the fridge for 30 minutes.

While it is marinating in the fridge, dice the avacado. Right before serving pull out the tuna and carefuly fold in the avacado cubes.

Serve a spoonful of the tuna on rice crackers or thinly sliced english (seedless) cucumber.

Crispy Oven Baked French Fries

2012-12-06T10:31:00.000-07:00

I don't know how many times I've tried to bake potato wedges or sticks do end up with a soggy mess. How to you get the crispiness of deep-fried french fries in the oven? Gwyneth Paltrow's trick is to soak the potato slices in ice cold water before baking! Sure enough...it works...everytime. This is my new favorite side dish for black bean or Turkey Burgers. Serve with some Sriracha Ketchup to heat it up.

Ingredients:

-2-3 large russet potatoes (you can peel if you want)
-2 Tbsp olive oil
-1 Tbsp sea salt

Equipment Needed:

-parchment paper to help prevent sticking
-large bowl of ice water

First, slice your potatoes into 1/2 inch discs and then again to make 1/2 inch sticks. Also, preheat your oven to 450 degrees.

Place the fries in a large bowl of ice water and let soak for at least 10 minutes.

Drain the water from the fries and throughly pat dry with paper towels. Drizzle and toss with 2 Tbsp olive oil and 1 Tbsp sea salt. Place on a baking sheet lined with the parchment paper and bake for 25 mins turning the fries a couple of times throughout.

Perfectly crisp french fries...everytime!

Homemade Nut Butter

2012-12-05T09:03:00.002-07:00

I recently sat down with the owners of local food truck Hey PB&J here in Denver and asked them, "what is the trick to homemade nut butter?" Nothing. It couldn't be easier to make your own peanut butter, almond butter, pistachio butter...you name it. The ratios are pretty much the same, it just needs a bit of tweaking depending on the natural oil content of the nuts. I always have a jar on hand to spread on toast in the morning. This version uses whole roasted almonds for almond butter...a sweeter version of peanut butter.

Ingredients:

-2 cups whole nuts (I used almonds)

-1/8-1/4 cup peanut oil depending on the natural oil content of the nuts

-pinch of sea salt

Equipment Needed

-Vitamix (or other powerful blender) or food processor

Measure out 2 cups whole nuts and place them in the food processor or blender. Run for about 60-90 seconds or until the nut mixture forms large chunks in the blender.

With the blender running, slowly add 1/8 cup of peanut oil. If needed, continue to add another 1/8 cup to adjust the consistency to your liking. Just remember, it will thicken a bit more because the nuts and oil are warm and will solidify once cooled.

Add a pinch of sea salt and blend for a few more seconds. Transfer to a mason jar and save in a cool dark place for up to a week (or two...we do).

Carrot Ribbons with Sorrel Pesto and Goat Cheese

2012-11-23T10:49:00.002-07:00

I had the amazing pleasure to meet my favorite cookbook author, Diane Morgan at a dinner featuring her recipes at Lou's Food Bar in Denver. I enjoyed a five course meal of recipes from her newest cookbook, Roots and was able to chat with Diane about techniques and preparation. This was one of the hit dishes of the night. It's raw, healthy and the flavors are perfect. It is a great alternative to the typical green salad that is passed around the table. Serve this colorful salad family style for your guests to enjoy. Also, if you've browsed my 'dips' you will see most of them come from Diane's Skinny Dips cookbook!

Main Ingredients:

-2 large garlic cloves

-2 tsp salt

-5 large carrots, trimmed and peeled

-4 ounces fresh crumble goat cheese

Dressing Ingredients:

-4 Tbsp olive oil

-1 Tbsp unseasoned rice vinegar

- 3/4 tsp salt

-1/2 tsp pepper

Pesto Ingredients:

-2.5 cups lightly packed sorrel, roughly chopped

-2 cloves garlic, chopped

-1/3 cup freshly grated parmesan cheese

-1/4 cup pine nuts

-1.5 tsp lemon juice

-1/2 tsp sea salt

-2/3 cup olive oil

First, rinse and peel your carrots. Using your peeler continue to peel the carrot by constantly rotating it until there isn't much of a carrot left. Keep the ribbons and set aside. These carnival-colored carrots were pulled from my garden!

Bring a pot of water to a boil with 2 tsp salt and 2 cloves of garlic in the water. Blanch the carrot ribbons — this means put the ribbons in the boiling water for 2 minutes, strain and place them in a bowl of ice water to 'shock' to stop the cooking process.

While the carrots are blanching, you can whisk together the dressing. In a small bowl combine 4 Tbsp olive oil, 1 Tbsp unseasoned rice vinegar, 3/4 tsp salt and 1/2 tsp freshly cracked pepper. Pat the carrots dry with paper towels after they have been shocked in the ice water. Toss the carrots in the dressing.

Now, we will make the sorrel pesto. Traditional pesto is made with fresh basil leaves, but this pesto is made with another herb, sorrel, which lends to a fresh, lemony flavor. In a food processor blend together 2 1/2 cups lightly packed and roughly chopped sorrel (I used 2 packages from Whole Foods), 2 large garlic cloves, chopped, 1/2 cup grated parmesan cheese, 1/4 cup pine nuts, 1 1/2 tsp lemon juice, 1/2 tsp salt and 2/3 olive oil.

Place the dressed carrot ribbons on a serving plate and drizzle with the pesto (or place large dollops if it's thick) and then crumble the goat cheese on top. Serve for a healthy, raw vegetable side dish or salad.

Red Cabbage Asian Slaw

2012-10-16T16:00:00.000-06:00

This recipe was developed to be a bed for my Healthy Bang Bang Shrimp recipe, but this made a lot of leftovers so I had it for lunch the next day and then topped on black bean burgers another night. It's a versatile coleslaw that will last for days in the fridge because the cabbage is crisp and doesn't wilt easily. Feel free to use green cabbage or any cabbage you can find in the grocery store. I just thought the red would add great color to the plate.

Ingredients:

-1/2 head red cabbage

-1 carrot julienned (or 1 small bag thinly sliced carrots)

-1/2 bunch cilantro

-1 bunch green onions, thinly sliced

-1/2 cup slivered almonds
-2 Tbsp sesame seeds
-2 Tbsp agave nectar (or honey)
-1/4 cup rice wine vinegar
-1/8 cup white vinegar
-1 cup vegetable oil
-3 Tbsp toasted sesame oil
-1 Tbsp ground cumin
-juice from 1 lime

First, halve the red cabbage and save half for a later use. With the half you are going to use, cut in half again and then remove the lower, white stalk by cutting a 'V' in the cabbage. Thinly slice the cabbage and place in a large bowl.

Next, thinly slice your carrot, roughly chop 1/2 bunch cilantro, and thinly slice 1/2 bunch green onions. Add to the large bowl of cabbage with 1/2 cup of almonds and 2 Tbsp sesame seeds. In a food processor or blender, puree together 2 Tbsp agave nectar (or honey), 1/4 cup rice vinegar, 1/8 cup white vinegar, 1 cup vegetable oil, 3 Tbsp toasted sesame oil, 1 Tbsp cumin, and juice from one lime. Add to the cabbage mixture and toss until evenly coated. Salt and pepper to taste. Enjoy now or later!

Healthy Bang Bang Shrimp

2012-10-15T22:37:00.000-06:00

If you've been to Bonefish Grill — a seafood chain — you've most likely had their Bang Bang Shrimp appetizer. My mom and her friends love the starter but I think I broke her heart when I told her it is battered, deep fried and tossed in mayonnaise. Here, I've re-created the restaurant favorite by pan frying the shrimp in just 2 Tbsp of coconut oil and then tossing in a spicy creamy sauce made of pureed tofu instead of mayo. I know it sounds odd, but even Blake liked the dish! Also, at Bonefish the shrimp is served on a bed of lettuce that is quickly wilted and often ignored. I served the shrimp on a healthy serving of Red Cabbage Asian Slaw. Bonus: this recipe makes a lot of leftover sauce which means a dipping sauce for Healthy Chicken Nuggets or slathered on Turkey Burger Sliders!

Here's a great source to order all natural wild shrimp online that will be overnighted to your doorstep. They are beautiful shrimp!

Ingredients:

-3/4-1 lb. raw shrimp (about 31-40 count per pound or larger)
-2 tsp cornstarch
-2 Tbsp coconut oil (or vegetable oil)
-14 ounces tofu
-1/3 cup sweet red chili sauce - found in asian aisle of most supermarkets
-3-5 Tbsp sriracha sauce (depending on your heat tolerance)
-3 Tbsp lemon juice
-2 green onions, sliced for garnish
-salt and pepper for seasoning

First, remove the shell, legs and tail from the shrimp and pat dry. Sprinkle with salt, pepper and two teaspoons of cornstarch and toss until evenly coated.

Now, in a food processor or blender combine the 14 ounces tofu (drained), 1/3 cup sweet red chili sauce, 3-5 Tablespoons sriracha sauce and 3 Tbsp lemon juice. Blend until smooth and creamy.

In a large skillet heat the two Tablespoons of coconut (or vegetable) oil over high heat. Add the shrimp and stir every minute or so until the shrimp is cooked through (opaque all the way through) for about 4-5 minutes. Turn the heat down to low. While these are cooking, thinly slice 2 green onions.

With the heat at a lower temperature, add about 1/2 cup of the creamy spicy sauce and toss until the shrimp is evenly coated. Serve on a bed of Red Cabbage Asian Slaw and garnish with the chopped green onions.

Elk Rotini Soup

2012-10-08T21:46:00.000-06:00

It's fall (at least in Denver) which means it's soup time! I love having a big pot of broth, veggies and meat simmering on the stove all day. This is down-home comfort soup is made with game meat — elk — but you can use ground beef, buffalo, or turkey. Freeze any leftovers in muffin tins and pop them out once frozen. Put three frozen soup blocks in a plastic baggy and back in the freezer for a quick week-night meal.

Ingredients:

-1 lb ground elk (or other meat such as beef)

-2 Tbsp Montreal steak seasoning

-2 carrots, diced

-1 white onion, diced

-1 celery rib, diced

-2 Tbsp olive oil

-1 can (11-ounce) corn

-1/2 can (7 ounces) peas

-1 large can (14-ounce) diced tomatoes

-6 cups beef broth

-6 cups water

-3 Tbsp tomato paste

-1 lb. dried rotini pasta

First, brown the ground meat in a skillet with the 2 Tbsp Montreal steak seasoning.

While the meat is browning, chop your 2 carrots, 1 celery rib and 1 white onion.

In a large pot add the onion, carrot, celery and 2 Tbsp olive oil with a sprinkle of salt and pepper. Saute the veggies over medium heat until the onions are translucent but not browned. Drain any excess fat from the meat and add to the pot of veggies.

Add the remaining ingredients: 1 can corn, 1/2 can peas, 1 large can diced tomatoes, 6 cups beef broth, 6 cups water, 3 Tbsp tomato paste and 1 lb. rotini. Raise to high heat and bring the soup to a slow boil. Reduce the soup to a simmer and cook until the pasta is al dente (about 10-15 minutes).

Serve warm with possibly some cornbread and honey-butter! If you let the soup simmer for awhile make sure the liquid doesn't get too low. Just add more broth or water and check the seasoning before serving.

Soy Pumpkin Spice Coffee Creamer

2012-10-01T21:18:00.000-06:00

This takes four minutes to blend together — I'm serious. Pumpkin Spice Lattes are invading every coffeeshop..even beyond the typical Starbucks. Even Delight and CoffeeMate have made their own variations of the make-at-home creamers to add to your coffee. The problem is they are loaded with artificial flavorings. The inspiration for this recipe came from this recipe but instead of using cream and milk I opted for organic soy milk. Blend these few ingredients together for the perfect fall addition to your cup of jo each morning.

Ingredients:

-1.5 cups soy milk (plain flavor)
-3-4 Tbsp pure maple syrup
-1 tsp pure vanilla extract
-4 Tbsp pumpkin puree
-1 Tbsp pumpkin pie spice
-1 tsp cinnamon

In a blender or food processor blend together all of the ingredients until smooth.

Pour into a mason jar or bottle (using a funnel) and store in the fridge for as long as "best buy date" is listed on the soy milk...about 2-3 weeks. You will notice the creamer may separate a bit so just make sure to give it a good shake before adding to your coffee in the morning. Also, if you want to heat up a few tablespoons in the microwave and use a frother to "whip" the milk you could have your very own latte!