This past weekend was chilly, like October going on December brisk winds, for my last weekend of the outdoor market. The past month I have been bringing my gluten-free, paleo friendly baked goodness to the local Terre Haute Farmer’s Market (a place where I have considered vendors close to rockstars and celebrities in my book- can you seriously not tell that I like to cook from that statement?). This weekend I was rocking it out in my lace dress, holding onto my tent before a gust of wind blew it away-which it actually did one time. The market manager Majel, barefoot Jason (yes he is my idol, he practices Earthing so he doesn’t wear shoes ever, he reads Walden once a year, he’s married to Kombucha Kate, and he shared the secrets to keeping your feet from freezing in the winter), and the maple crew helped me rig up a dumbbell contraption. With teeth chattering and a smile, I admit between customers I dreamed of warm soup. It was a perfect day for a bowl of soup. So as the market progressed, so too did my conceptualization of this dish. I even test-ran my ideas on people coming into the booth. The consensus was that a butternut bisque or soup would be magical on a day like Saturday. A trip around the market, stocked me up on butternut, I went home and put some loving, warming tenderness into the preparation of this little stew. Oh it was so good, exactly what I wanted. A cozy, heart-warming dish, rich in flavor and textures. Just writing this makes me crave another bowl. Next windy, winter like day, this will be in my belly.
Sage Butternut Soup
I have been wanting to work a nacho recipe for sometime and I was pleasantly surprised at how quick and easy this dish was to assemble. If you’re pressed for time and want a quick group recipe (or a solo dish) give it a go.
- Bell Peppers (yellow, orange, red)
- Ground Meat
- Shredded Lettuce
Let’s Make it Happen: Slice peppers into triangular pieces. Brown the ground meat and season. I used sea salt and cayenne. Chop and fry up some bacon. Layer it: peppers, lettuce, ground meat, bacon, and salsa. Seriously that’s all it took. I think anyone could work out this recipe!
If you have pizza, you need breadsticks right? The other day I posted some yummy pizza rolls. To take it above and beyond, I used the cauliflower pizza crust recipe to make some breadsticks. They are so simple, just don’t add the topping, brush with some Kerry Gold butter, coconut oil, or olive with some garlic salt. You may shave a little grass-fed cheese on the top. Delish!
These are FANTASTIC! One day on a hike this idea popped into my head, today I decided to run with it. It was spot-on and loads better than I could ever have anticipated in my head. I did use a tiny bit of cheese here, but it really added to the texture and flavor of the dish.
I made this little video last year while I was living in Colorado, and I wrote the script in my head as I was hiking 13 miles up Pike’s Peak. I love to cook. For me it is art. It is self-expression. Tab says I need to teach her to cook. Cooking is more than memorizing ingredients and throwing things on a plate. It is a feeling. It is a creative experience. My food tastes good, because I love to cook. I enjoy the process. I like starting with a table full of ingredients, and then melting them together for a taste-bud masterpiece. It’s about flavor. Cooking is a way for me to express myself. You taste my personality. You taste the bliss I feel when I’m making the meal. The food is a part of me, of how I’m feeling. When I feel happy, my mouth is happy with what I make. If it’s rushed and lacking inspiration, the dish flops. When I’m buzzing with the creativity, the dish is a breathtaking work of art. Think of how you feel when you cook. Think of the spices and flavors you create. Express yourself and use your imagination.
I stopped dead in my tracks at our local grocer Baesler’s the other day because of this awesome looking pumpkin pasta sauce. Okay initially I saw the gluten-free, then I saw the All Natural and then I read the ingredients. Hmm…not bad, not bad at all. Let’s give it a go. I knew I didn’t want to pair it with red meat, so I opted for a chicken variation. Oh my, this pasta freaking rocked. So blissfully good, it had that savory sweet flavor profile I crave. But also it felt homey. and boy was it filling. If you can find this or if you’d like to make your own I’d say try some pumpkin pasta.
Sometimes a fuck up can turn out light years better than the original intent. I had in my mind I was going to make these DELICIOUS apple cookies, that I was then going to smother in caramel. These cookies didn’t like my idea. I look at them halfway through and they have spread themselves out all along the bottom of the cookie sheet. Hmm….I am not going to let these cookies get out of becoming a delicious treat. What can I do? Boom, ideas and intuition kick in. Let them finish baking. Crumble them up. Toss and saute a fresh apple. Lovingly sprinkle the crumble over the top. My friend has been asking for a crumble and these cookies have manifested into one. It was perfect. So next time you feel discouraged because something didn’t turn out perfectly, dig deep. Let it be an opportunity to be creative. Let it be a chance to make something even better. Don’t give up just because something turns challenging. Turn apples into an apple crisp.
Accidental Apple Crisp
- 1/8 cup homemade apple sauce (I put a bunch of apples in the crock pot with a tablespoon of maple and cinnamon)
- 1/4 cup honey
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1 1/4 cup almond meal
- 1 tsp vanilla Continue reading “Accidental Apple Crisp”
Let’s finish this week off with another: I would actually eat this (everyday) dish. I saw this beautiful little steaks at the grocery the other day. Hmm… the bacon-lover who lives full-time in my brain demanded to get in on whatever I intended to make with these steaks. So What else could I do. I seasoned these bad boys up, locked in the flavor, by wrapping them in bacon and tossed them in the skillet.
Bacon Wrapped Steaks
- Sea Salt
- Cayenne Pepper
- Trader Joe 21 Salute Seasoning
Let’s Make it Happen: I seasoned them. Sea salt and cinnamon on one side, pepper and Salute on the other. I am weird about seasoning, but I love a sweet/savory blend. I like a little kick and I like variety (that’s just me, but feel free to flex your seasoning profile muscles here). Next I wrapped stripes of bacon around the steaks. I started out with the desire to bake them. I put them in the oven at 350 for Continue reading “Bacon Wrapped Steaks”
I thought this week I’d switch it up and show not only my adventurous side, but food I would actually eat day-to-day, because although I love baking, I honestly don’t eat most of what I make most times. I have been dying to try blood sausage. A glance at the grocery the other day, brought me to a stand still. Boom, blood sausage right in front of me. To get it. To wait. What am I waiting for! I toss it in the cart before I can second guess what I really want. This beauty is not just blood sausage, but tongue sausage, yep I am on a tongue kick lately. When I was deciding what to pair this was, it was a no-brainer to go with my favorite vegetable: cabbage (I could eat it everyday). I did switch it up and slices it into thinner strips, which I really enjoyed. I do have more blood sausage saved for a later date, but I learned from the first experience. Remove the casing because it got in the way when I tried to eat it. Cook it at a lower temperature. I got a little impatient, so it didn’t hold together the way I had intended. Also eat it right away, when it’s really hot, I waited on my cabbage when I should have just dug in right away. Altogether my first experience with blood sausage, I give a thumbs-up. The flavor was spot-on.
Blood Sausage Bliss
I have been meaning to post this recipe for a while now. I know your life has felt like something missing, because you have yet to experience a tongue taco. Offal doesn’t turn most people on. We have a hard time wrapping our brains and taste buds around the idea of eating liver, tongue, kidneys, tripe and more. It takes some major coaxing not to think: ew I’m getting ready to chow down on some delicious tongue. I’ll be honest when I pull the tongue out of the bag, that is what I think. It’s huge. It’s not a very appealing color. But then the adventurous, creative side kicks in. Let’s do this. Let’s make it appealing. Let’s cut out the yuck factor. I confess my first experience with tongue a year ago was not love at first site. It was edible, but I came away thinking: this can be better. Of course the problem was I tried to wrap it in bacon and grill it. This time I decided to keep the bacon pairing but find an easier way to cook the tongue. The boiling and removing the outside layer didn’t work well for me. So I searched. If I don’t know how to do something then I look for inspiration. I also think it’s important to share ideas, we are all looking for the same thing: good, healthy food. I found the crock pot tongue recipe on the Civilized Caveman (his site is great and he is one of my favorite people to follow on Facebook and Instagram, he has a great attitude). I tailored the ingredients a little, but his recipe was so good I decided to flow with it. In the end I made a bacon taco shell. Boom a Tongue Taco. It was good and it was easy to make. Cooking the tongue in the crock pot allowed me to set it and forget about it. Then once it was time to remove the outside, it peeled right off and the tongue shredded readily. It looked like a roast, if I didn’t tell someone it was tongue they would have never known (only which this picture was better, I apologize I know it’s not my best). If you consider yourself a bit of an adventurous eater. If you happen to come across a tongue (that’s what happened to me, someone gave me another one), try it. You may be surprised.
Tongue Taco Continue reading “Tongue Tacos”