French Potato Salad with Dill and Cashews

Ody, my dog, is a maniac.

This morning I was working out in my office/photography studio/kitchen table area - which might I add, can turn into a make-shift exercise room - and I decided to take a break (I get distracted easily).

When I came back 10 minutes later, my dog had, with his mouth, picked up a 5 lb weight and carried it to his bed.

When I entered the room, he was frantically trying to tear this thing apart. Clearly, this was the best gift anyone had ever given him.

A few hours later, I decided to do a few stretches.

While I was in the downward dog position, cursing at my ham strings, my dog laid down right underneath me.

I'm not sure if the guilt from the previous weight incident was too overwhelming, and he was trying to make amends, or if he was just looking for shelter?

French Potato Salad with Dill Cashew Recipe (serves 4)

Ingredients
8 small Yukon gold potatoes, quartered
20 green beans
4 crimini mushrooms
1/2 red pepper
2 tbsp olive oil
1 tsp Dijon mustard
1 tbsp white wine
1 -2 sprigs of dill
1 tsp salt
1/2 tsp pepper
1/2 cup cashews

1. In a medium sauce pan, bring water to boil. Once boiling, add the washed, quartered potatoes, and boil for 5 - 8 minute. You don't want the potatoes to soft or to hard. They should be done, when the skin just starts to peel off. Once done, place in a large salad bowl.

2. Place the green beans, cut up into bite size pieces, into boiling water. Boil for 5 minutes, and then transfer to ice cold water. Let sit for two minutes, then add to the salad bowl.

3. Chop the pepper and add to salad bowl.

4. Cut the mushrooms into wedges and saute in butter for 5 minutes. Add to salad.

5. In a small bowl, combine the oil, mustard, white wine, dill, salt and pepper. Pour on salad and top with cashews.

Savory Cheese Muffins with Caramelized Onions

Organized - to be efficient and methodical. It is in this state that I am able to surpass all of my wildest expectations. Today I woke up with an idea - well, two ideas:

1. rearrange my living room (this may lead to a feeling of satisfaction and accomplishment)

2. eat chocolate cake (this will

probably

 taste good)

Prior to this morning's feng shui organizational experiment, my photography studio consisted of a very nice couch, a very narrow windowsill, and a bear-sized window.

The bear-sized window provides the most desirable picture taking light (overcast). No, you must have mistaken my words, I didn't say the most desirable light for sun tanning or vitamin D acquisition.

Now, thanks to my spatial organization skills and ultimate desire to move heavy furniture all afternoon, I have a new make-shift photography studio. This new studio also functions as a kitchen table and an office - brilliant!

As I sit at my new office/photography studio/kitchen table, I think of you Mr. Onion, and how we have come so far.

Gone are the days of resentment. I have now come to appreciate your fine qualities and sweet aroma. I know 28 years is a long time to hold a grudge - can you ever forgive me?

[Print Recipe]

Savory Caramelized Onion and Cheese Muffin Recipe (make 12 muffins)

Ingredients

1/2 cup chopped sweet onions

1 tbsp butter (used for the onions)

1/2 cup vegetable broth

1/2 cup whole milk

1 egg

3 tbsp butter melted

1 cup all purpose flour

1 cup whole wheat pastry flour

3 tsp baking powder

1 tsp salt

1 tbsp sugar

1 cup shredded cheese

1. Preheat oven to 400 F.

2. In a frying pan, fry the onion with butter, on low heat, until caramelized ~ 10 minutes.

3. In a bowl mix the butter, broth, milk, and egg.

4. In a separate bowl, mix the flour, baking powder, salt, and sugar.

5. Combine the wet and the dry ingredients. Stir in the onions and the cheese, making sure to not over mix. It is ok to have lumps in your batter.

6. Fill muffin cups with batter and bake for 20 - 30 minutes.

Mango and Avocado Salad

Scrumptious, super healthy, yummy, fantastic, delicious salad. Salad is my second favorite food - first being chocolate.

Last night, I picked up these mangoes - you know, the cute yellow ones, also known as Ataulfo mangoes.

These are the type of mangoes that will leave you feeling nostalgic for the days of tropical beaches, sand, and sun. This salad screams summer, and that is exactly what I am screaming - SUMMER.

Avocados. What can I say about avocados. They're amazing.

I guess if you really love avocados, you can try and grow an avocado tree.

This is what I am currently trying to do. It is really easy.

Remove the seed from the avocado. Wash and pat dry. Align the avocado seed so the stem or nub is at the bottom. Place 3 or 4 toothpicks into the avocado, around the side.

Fill a glass with water and rest the avocado in the water, stem down. The tooth picks will suspend the avocado in the water.

Make sure that the avocado is suspended in water at all times. Wait for a stem to sprout. Once it's 6 inches tall, plant it in a pot, and place in a sunny window.

I have just started this process and will keep you updated on my avocado growth.

Mango and Avocado Salad Recipe (serves 2 - 4)

Ingredients

5 oz tub mixed greens
1 mango, chopped
1 avocado, chopped
2 Quorn cutlets (substitute chicken breast), sliced
1/4 cup shaved Parmesan cheese
1/4 cran raisins
1/3 cup slivered almonds

Dressing

2 tbsp olive oil
1 1/2 tbsp apple cider vinegar
1/4 tsp garam masala
1 garlic clove, crushed
1 tbsp honey
salt and pepper

Directions

1. Fry the veggie cutlets in olive oil until brown on each side. While the cutlets are cooking, whisk all the dressing ingredients in a bowl.

2. Top the lettuce (in the following order) with mango, avocado, Quorn cutlets, cran raisins, and then dressing. Sprinkle with slivered almonds and salt and pepper to taste.

Dubliner Irish Stout Cheddar Sandwich with Apples

DUBLINER IRISH STOUT AND APPLE SANDWICH RECIPE
makes 4 sandwiches

INGREDIENTS
3 tbsp balsamic vinegar
3 tbsp olive oil
1 tbsp maple syrup
1 clove garlic
8 slices sourdough bread
8 - 12 slices veggie or regular turkey
4 oz Dubliner Irish Stout Cheese
tomatoes, sliced
1 Granny Smith apple, peeled and sliced
1 avocado, sliced
1 -2 cups spring mix lettuce
4 tbsp mayonnaise
salt and pepper to taste

In a food processor, puree the balsamic vinegar, olive oil, maple syrup, and garlic.

Slice the fresh sourdough loaf.

Slice the cheese, tomatoes, apples, and avocado.

Assemble the sandwich with turkey, tomato, cheese, apples, avocado, lettuce. Spread mayo on the bread, and drizzle with balsamic dressing. Salt and pepper to taste.

Smoked Apple Sage Field Roast Sausage, Caramelized Onion, and Squash Quesadillas

I really surprised myself with this recipe. I wish I had a better picture, but it's so hard to take good photos in my apartment at night.

I just built myself a light box, which will hopefully improve the quality of my photos.



Ingredients (serves 2)
2 large flour tortillas
1 acorn squash
1 Smoked Apple Sage Field Roast Sausage
1/2 sweet onion
2 tbsp butter
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp mustard powder
couple squirts of Tabasco sauce
1 cup sharp shredded cheese

1. Preheat oven to 400 F. Cut the squash in half and scoop out the seeds. Cut each half into 1/2 inch slices. Line a baking sheet with tin foil and coat with cooking spray. Place the squash on the baking sheet and bake for 20 minutes.

2. While the squash is baking, saute the onions in butter for 10 minutes. Add the veggie sausage and fry for 10 minutes. Once the squash is done, remove the peel and add it to the sausage mixture with the salt, pepper, garlic powder, dry mustard, and Tabasco. Fry for 10 more minutes.

3. Scoop the sausage mixture on half the tortilla, and top with grated cheese. Fold the tortilla in half, and fry in a frying pan with butter or oil, until brown on each side.

Beer Battered Fish and Homemade Coleslaw

Oh yum - fish and chips. I went our for fish and chips last week, and I was extremely disappointed. I decided to take a stab at making my own beer battered fish. The only thing that sucks about frying fish at home, is all the left over oil. I never know what to do with it - seems like such a waste. 

Now, you can't have fish and chips without the coleslaw. I tried to recreate a coleslaw recipe from Red Fish Blue Fish in Victoria BC. This is my favorite spot to get fish and chips. They also make an amazing fish chowder. We ordered a huge pot for our wedding rehearsal, and it was such a hit. 

I also made french fries. Let me rephrase that, I took fries out of the bag and baked them. I know, not that exciting. There is only so much deep fat frying a girl can do in one day.

I started boot camp on Monday, and it is awesome. I am so sore and can barely walk, but it feels great. My ass is going to look so great for our trip (4 weeks until I put on a bikini - yikes). There's only one problem with boot camp. When I wake up at 6:00 a.m. I feel like puking, and no mom, I'm not pregnant. Six o'clock in the morning is such an ungodly hour. Come on, the sun isn't even up at that hour. On a more positive note, the feeling is slowly starting to disappear.

Obviously, I still have to take a nap when I get home. Which makes me wonder what I am going to do when if I get a job. I've been on a wacky sleep schedule for the last year or so, going to bed at 1:00 am and waking up at 9:00 am. Waking up at 6:00 am just seems so unnatural, kinda like childbirth ;)

We now have new travel plans, and they are FINAL. No more wishy washy. We will be spending one week in Peru and two weeks at the Galapagos. I am SO excited. Me and hubby are going to have to get an awesome underwater camera!

BEER BATTERED FISH RECIPE {serves 4}

Ingredients

2 cups vegetable oil

4 fillets of cod, halibut, or sole

3/4 cup flour

1 tsp garlic powder

1/2 tsp dry mustard powder

1 tsp salt

1/2 tsp pepper

1 beaten egg

1/2 cup beer 

Directions

1. In a large pot, wok, or deep fryer, heat the vegetable oil on medium heat. While the oil is heating, wash the fish fillets and place to the side. 

2. Combine all of the dry ingredients in a bowl. Whisk in the beaten egg. Then, slowly add the beer while continuing to whisk. Place the fish into the batter and let sit for 5 minutes. Cook in the hot oil until brown on each side, turning only once {approximately 2 -3 minutes on each side}.

HOMEMADE COLESLAW RECIPE {serves 4}

Ingredients

1/2 head green cabbage, sliced

1 red pepper, slices

2 carrots, slivered

2 tsp salt

1 tsp black pepper

1/4 cup rice wine vinegar

1/4 cup sesame oil

2 tbsp honey

couple of squirts of Tabasco sauce

2 tbsp sesame seeds

Directions

1. Slice the cabbage, pepper, and carrots and place in a salad bowl. Mix the remaining ingredients (minus sesame seeds) in a bowl, then pour over the salad. Then, mix in the sesame seeds.

Savory Swiss Cheese Pancakes with Mixed Berry Compote

Let's just say that this past weekend, I went pancake crazy.

After Saturday's cottage cheese pancakes, I got the desire to make a savory pancake with cheese.

My original plan was a pancake, egg, veggie sausage breakfast sandwich, but at the last moment, I decided to use up the slightly greenish potatoes before they turned bad. I made them into potato pancakes [not fried green potato pancakes].

Cheesy pancakes are good, and even better with a mixed berry compote. You want to know what else is good - boot camp. I can't wait for tomorrows class!



Savory Swiss Cheese Pancake Recipe (serves 4)

Ingredients
1 cup flour
3 tsp baking powder
1 tsp salt
1 egg
3 tbsp melted butter
3/4 cup milk
1 cup grated Swiss cheese

1. In a bowl, mix the flour, baking powder, and salt. Make a hole in the centre of the flour and pour in the egg, milk, and butter. Mix until combined. Next, stir in the Swiss cheese. Cook pancakes on a griddle or frying pan, on medium heat, until tiny bubbles form. Then flip the pancake and cook until slightly brown.

Mixed Berry Compote Recipe

Ingredients
1 1/2 cups frozen mixed berries
1 tbsp sugar
1 tsp lemon juice
1 tsp flour

1. Place all the ingredients into a small sauce pan, then bring to a boil. Cover and simmer for 10 minutes. You can serve hot or cold.

Cajun Fried Potato Cakes

Ingredients (serves 4)
4 small potatoes, shredded
2 tbsp butter
1 tsp salt
1 tsp pepper
1/2 tsp Cajun spice

1. In a food processor, grate the potatoes. Mix in salt, pepper, and Cajun. Press the potatoes into flat pancakes and fry in butter over medium heat for 10 minutes on each side, or until crispy.

Cottage Cheese Pancakes with Lemon

Today, I got my lab results. Turns out, my blood lipid levels are within normal range (phew), fasting glucose is excellent (thank goodness), but my vitamin D level is not so good.

The normal healthy range for vitamin D is 32 - 100 ng/mL and mine is 17ng/mL.

I've been recommended by my doctor to take 2000 IU of vitamin D3 twice daily for 4 months, and then have my blood levels rechecked.

I was really shocked when I got this news - I'm not really sure why, it makes total sense. Being a dietitian, I thought I was a glowing example of pure healthiness, I guess not.

The only few food sources of vitamin D are; fortified milk, oily fish (tuna, salmon, sardines, and mackerel), and egg yolk - which I hardly eat. So, I get little to no vitamin D in my diet and witness the sun shining, maybe 4 months out of the year. Even when I am in the direct sun, I am likely wearing sun screen. I guess this means vitamin D supplementation for life!

On a more positive note, I joined boot camp - SWL Booty Camp to be exact. These days, my body is in real need of a kick start. I am feeling really depressed about the job hunt, and not motivated to do much - I'm now blaming it on my low vitamin D level. From now on, that will likely be my excuse for everything. Just blame it on the vitamin D. The boot camp runs Monday - Thursday at 7:00 am for 50 minutes x 4 weeks. This, combined with my 3 days/week of yoga, and 3/week of rock climbing, I'm going to be sore. Here is a link to the boot camp, if you're interested.

My friend Emily gave me a recipe for cottage cheese pancakes. The recipe called for lots of eggs, and I only had 2, so I tweaked it a bit. Hope you like.

Cottage Cheese Pancakes with Lemon Recipe (serves 4)

Ingredients
2 lemons, grated and squeezed
2 eggs, separated
1/2 cup powdered sugar
1 cup cottage cheese
2 tbsp canola oil
1 cup flour

1. Grate the lemon zest into a bowl, with the lemon juice, egg yolks, powdered sugar, cottage cheese, and oil and combine. Next, stir in the flour. In a separate bowl, whisk the eggs whites. Gently, fold them into the cottage cheese mixture. Cook on medium heat, in a pan with lots of butter.

Parmasen Spaghetti Squash

Good News. It's a boy!

It's official, I'm an aunt. After a grueling 24 hours of labour, my sister had a baby boy - Jaxon Phillips born March 31, 2011, 8 lb 1 oz.

It sounds as though she had quite the labour. I imagine it was like participating in an iron-man, while being tortured at the same time.

While my sister was in labour, I cooked. This is what I do.

I made spaghetti squash. Salty, delicious, stringy, spaghetti squash.

Parmesan Spaghetti Squash Recipe

Ingredients
1 spaghetti squash
1 tbsp canola oil
1 garlic clove, chopped into big pieces
1 tbsp lemon juice
salt and pepper to taste
1/2 cup shaved Parmesan cheese

1. Preheat of to 375 F.

2. Cut the squash in half. Try not to chop your hand off in the process. Scoop out the seeds and strings. Place the 2 squash halves face down on a baking dish, filled with 1/4 inch of water. Bake uncovered for 40 minutes.

3. While the squash is baking, fry the garlic in oil. Once it's brown. Set to the set.

4. Once the squash is done, scoop the stringy insides into a bowl. Drizzle the oil (minus the garlic), on the squash and mix in lemon juice, salt, pepper, and cheese.

This recipe is so darn tasty and it's low in calories. Spaghetti squash has only 45 calories per cup.

Roasted Beet and Chocolate Salad

Last night, I hosted a 'Dark Chocolate' themed dinner party. Leave it to the dietitian, to choose 'chocolate' for a theme.

I really thought people were going to bring mostly desserts, but I was wrong, soooooo wrong.

I made two dishes;

a roasted beet salad with goat cheese, orange slices, walnuts, onions, cocoa nibs, with a dark chocolate dressing

fried tempeh smothered in a dark chocolate barbecue sauce (please see following post for recipe).

The salad was awesome, the only problem being the fact that the beets died my hand-made wooden salad bowl red.

It was a wedding gift from my best friend, and now I am sad it is semi-red. I guess it adds character.

Some of the other delicious chocolate recipes were; baked sweet potato slices dusted with dark chocolate.

Dates stuffed with swiss cheese, almonds, and chocolate.

Mexican chocolate smoothies, chocolate beer bread, arugula salad with dark chocolate dressing, and strawberries dipped in dark chocolate. YUM! Everything was so very very tasty. I enjoy having friends that can cook well.

Roasted Beet and Chocolate Salad Recipe 

{recipe inspired by Paula Deen}

Ingredients

2 tbsp canola oil

1/4 tsp salt

1/4 tsp ground black pepper

6 small beets

1 (5-ounce bag) spring mix

2 oranges, peeled and sliced

1/2 cup chopped walnuts

1/2 cup crumbled goat cheese

1/3 cup thinly sliced red onion

1/2 cup cocoa nibs

Cocoa Vinaigrette Ingredients 

1/4 cup red wine vinegar

1 tsp unsweetened cocoa powder

1/2 tsp sugar

1/2 tsp salt

1/4 tsp fresh ground pepper

1/4 cup olive oil

1. Peel the beets and drizzle with olive oil, pepper, and salt. Bake for 75 minutes at 350 F (on a baking sheet). Let cool, then slice.

2. Next, whisk the vinaigrette ingredients in a bowl.

3. Prepare the salad and drizzle with dressing just before being served.

Tempeh Drizzled with Dark Chocolate Barbecue Sauce

Tempeh with Dark Chocolate Barbecue Sauce Recipe
{recipe inspired by Kimberley Stakal}

Ingredients

2 packages of tempeh cut into 1/4 inch slices

1 tbsp butter
2 garlic cloves, chopped
1 shallot, chopped
1/2 cup chopped tomatoes
1 tbsp brown sugar
1/4 tsp garlic powder
1/4 tsp chili flakes
1/4 tsp paprika
1/2 tsp cumin
1/2 tsp cinnamon
1/4 cup apple cider vinegar
1/3 cup barbecue sauce
1 cup vegetable broth
1/2 tsp salt
1/2 tsp freshly ground pepper
2 ounces dark chocolate

1. In a medium saucepan saute the garlic and shallots with butter. Once softened, add tomatoes, brown sugar, spices and cook for 5 minutes.

2. Add the vinegar and bring to a boil. Reduce to a simmer and cook until thick. Add the vinegar, barbecue sauce, broth, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for 20 minutes. Finally, add the chocolate. Let cool and then drizzle over fried tempeh.

3. Fry the tempeh slices canola oil, and cook on each side for 8 minutes or until brown.

Vegetable Stir Fry with Orange Sauce

I've been craving rice all week. I think it's because rice reminds me of South East Asia, and I am both reminiscing of the past and getting excited for the future. The last couple of days I have been doing some research into Peru, trying to plan our itinerary. So far, the list is as follows;

1. Hike Visit Machu Picchu
2. Wear sunscreen while on the beach, regardless of how pasty you feel
3. Don't get eaten by a Jaguar (not to be confused with Jag) in the rainforest
4. Don't crash while driving a scooter
5. Don't steel a llama, even if it's really cute


VEGETABLE STIR FRY WITH ORANGE SAUCE RECIPE
serves 4

Ingredients
1 cup dry jasmine rice
1 small bag oriental mixed veggies (carrots, broccoli, onions, beans, bean sprouts)
2 cups veggie chicken or tofu
1 tbsp canola oil

Orange Sauce
1 1/2 cups water
2 tbsp orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tbsp soy sauce
1 tbsp grated orange zest
1 cup tightly packed brown sugar
1 tsp minced garlic
1/2 tsp red pepper flakes
3 tbsp cornstarch mixed with 2 tbsp water to create a slurry

1. Cook 1 cup of dry rice and 1 1/2 cups of water in rice cooker until done.

2. While rice is cooking, fry the veggie chicken in canola oil until slightly brown. Add the veggies and cook for a couple more minutes.

3. While the rice and chicken are cooking, start the sauce. In a medium saucepan, combine all ingredients minus the cornstarch, and bring to a boil. Next, reduce to a simmer and slowly add in the cornstarch slurry. You must continue to stir or the cornstarch will clump on the bottom of the pot. Once the sauce has thickened, you can add it to the veggie chicken and vegetable mixture. Serve on a bed of rice.

Tempeh Reuben Sandwich

This weekend went by so quickly.

My husband has a cold, so I've been taking care of him for the past few days. I think that I'm also fighting this cold, and therefore have slept a total of 25 hours Friday and Saturday night.

Besides sleeping, I've been doing a lot of cooking.

Tonight I made a tempeh reuben sandwiches, and they were delicious!

TEMPEH REUBEN SANDWICH RECIPE

Ingredients
1 8oz package of tempeh
1/4 cup olive oil
1 tbsp sesame oil
1 tbsp tamari
1/4 tsp paprika
1 dash chili flakes
1/4 tsp fresh thyme
1 medium garlic clove, minced

Directions

1. Cut the tempeh into two pieces, each resembling a deck of cards. Next, split each deck so they are 1/4 inch thick.

2. In a bowl, combine the remaining ingredients. Dip each piece of tempeh into the sauce coating each side, and place in a frying pan that has been coated with 1 tbsp olive oil. Fry the tempeh on each side until golden brown. Once cooked, pour the remaining sauce over the tempeh and cook covered for 5 minutes.

3. Place tempeh on toasted bread with a slice of cheddar cheese, mustard, and lots of sauerkraut.

Pumpkin Cream Cheese Loaf

PUMPKIN CREAM CHEESE LOAF RECIPE
recipe adapted from allrecipes.com

INGREDIENTS
4 ounces cream cheese softened
1/4 cup butter
1 1/4 cups white sugar
2 eggs
1 cup canned pumpkin
1 3/4 cup all-purpose flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 cup chopped walnuts

1. Preheat oven to 350 F.

2. Cream together the cream cheese, butter, and sugar. Next, add the eggs (one at a time), then the pumpkin.

3. In a separate bowl, combine the remaining ingredients.

4. Mix the dry ingredients into the wet and stir until just combined. Do not over mix.

5. Bake in a greased loaf pan for one hour.

Ramen Noodle Stir Fry

Yesterday, I whipped  up something quick and easy (ramen noodle stir fry). I wasn't really in the mood to try anything exciting. This morning I had to wake up super early again for some fasting blood work. I figure it's about time to get my lipid profile checked and also my vitamin D level. I have been taking a calcium/vit D supplement all winter, so lets hope it's normal. What a gorgeous week it has been in Seattle, super sunny skies and no rain. I am going to cross my fingers for a beautiful summer. My family lives in Toronto, and I hear it snowed this week. I checked the weather this morning and it is -7 C there - gross. See, this is why I left the east coast, if I want the snow and cold weather, all I have to do is go into the mountains. Here is a picture I took last weekend, sunny Seattle.

RAMEN NOODLE STIR FRY RECIPE

INGREDIENTS
2 tbsp canola oil
1 cup veggie chicken
1 carrot
1/2 green pepper
1 cup snow peas
1 cup veggie stock
1 tsp sesame oil
1 tsp soy sauce
1 tsp mushroom sauce
2 packages ramen noodles

1. Cover the ramen noodles with boiling water for 3 minutes or until cooked. Remove from water and set to the side.

2. In a wok, fry the veggie chicken in canola oil until brown. Once brown, add the veggies and cook for 5 minutes. Add the remaining ingredients and simmer for 15 minutes.

Cheddar and Ale Soup with Broccoli

Blargh - today I'm tired. I woke up at 7:00 am for an appointment with the lady-parts doctor and yesterday, the same time, for an appointment with yellow fever. That's right - a live virus jabbed right into my arm.  I came home and told my husband I got jabbed with jello-fever. It's now so permanently ingrained in my mind, it will be jello-fever forever. Speaking of thoughts forever ingrained in my mind - funny story. When I was in high school I worked at Wendy's Fast Food - the drive through. "Welcome to Wendy's may I take your order" I would say over and over and over. [Now lets fast forward 5 years] I was doing a presentation on fast food for one of my food science classes at university. I was so nervous, at the beginning of the presentation I blurted out "Welcome to Wendy's may I take you order". I know what your thinking - that girl is smooth talker.

CHEDDAR ALE SOUP WITH BROCCOLI RECIPE

INGREDIENTS
1 sweet onion
2 tbsp butter
2 strips veggie bacon
1 head broccoli
7 cups veggie broth
2 tsp Worcestershire sauce
1/4 tsp garlic powder
1/4 tsp Tabasco sauce
1/2 cup beer
1/4 heavy cream
1 cup shredded cheese

1. In a large pot, fry the onions with butter until translucent. Next, add the veggie bacon and cook for 5 minutes. Add the chopped broccoli and cook for 2 minutes. Finally add the broth, Worcestershire sauce, garlic powder, Tabasco, and beer. Bring to a boil and the cook until broccoli is tender.

2. Puree the soup in a blender. Once pureed, add the cream and cheese. Simmer on medium heat until ready to be served.

Potato and Vegetable Gratin with Goat Cheese

Have I mentioned before that I love Seattle? It is such a great place to live. Did you know that all takeout and fast food containers, in Seattle, must be compostable or recyclable? All food-soiled napkins and paper towels go in the compost. All empty paper hot beverage cups go in recycling, and all coated-paper products go in recycling - this is awesome.

POTATO AND VEGETABLE GRATIN WITH GOAT CHEESE RECIPE

INGREDIENTS
2 red potatoes
2 small yellow zucchinis
1 small bunch of asparagus
1/2 red pepper
4 oz goat cheese
1/2 cup shredded Parmesan cheese
canola oil
1/4 cup heavy cream
salt and pepper

1. Preheat oven to 400 F.

2. Spray, oil, or grease a baking dish - use any baking dish you like. Slice the potatoes, zucchini, and red pepper finely - preferably with a mandoline slicer.

3. Layer the bottom with potatoes, then zucchini, asparagus, and red peppers. Drizzle with oil, sprinkle with salt and pepper, and crumble half of the feta cheese. Then repeat the following sequence and top with a few potatoes and Parmesan cheese.

4. Bake covered for 20 minutes. Remove cover and bake for 20 more minutes allowing the cheese to brown.

Salted Caramel Brownie

This salted caramel brownie is the best thing that I have every tasted.

Soft chewy brownie, topped with sticky sweet caramel, topped with more soft chewy brownie, and finished with crunchy salt. True perfection.

If you haven't already, you need make this. Quick hurry, it will be so good.

I made this brownie for a beer pairing party - my kind of party.

It was hosted by my good friend Patrick. He is a master home brewer. He has a new apartment. I am jealous. It is amazing.

Patrick is living in my dream apartment. Wood floors, exposed brick wall, high ceilings. Did I also mention that he also has my dream table from Crate and Barrel.

Patrick (whom I am not mad at for stealing my dream apartment) has won many awards for his tasty beer.

First place for his imperial IPA at the 2010 Cascade Brewer's Cup

Third place for his barley wine at the 2011 Cascade Brewer's Cup.

He is awesome.

..........................................
Salted Caramel Brownie Recipe
{adapted from She's Becoming Doughmesstic}

Caramel Ingredients

1/2 cup heavy cream
1 tsp kosher salt1 cup sugar
2 tbsp light corn syrup
1/4 cup sour cream

Brownie Ingredients

4 oz unsweetened chocolate
1/2 cup butter
1 1/2 cups sugar2 tsp vanilla
3 eggs
1 cup all purpose flour
1/4 cup chocolate syrup

1. First you must make the caramel. In a small saucepan, heat 1/2 cup of cream and 1 tsp kosher salt on low heat until the salt has dissolved. Set to the side.

2. In medium saucepan, heat 1 cup of sugar and 2 tbsp of light corn syrup on medium heat. The sugar will start to melt after a couple of minutes. At this time, you want to continue stirring to prevent the sugar from burning. Once the sugar syrup has turned into a medium brown color, remove the saucepan from the heat. Let sit for one minute.

3. Next, add the cream. At this point, my caramel had turned into a hard sticky lump - like taffy. I'm pretty sure this wasn't supposed to happen. It was ok, because I just reheated the mixture on low heat until it resembled caramel. The whole reheating process took about 10 minutes. Once the mixture has melted into caramel, remove from heat and whisk in the sour cream. Let the caramel cool to room temp before layering the brownie.

4. Preheat the oven to 325 F.

5. In a small sauce pan, melt the butter and chocolate. In a separate bowl, whisk the sugar, vanilla, and eggs. Combine the chocolate, egg mixture, flour, and chocolate syrup.

6. Pour half the batter into a greased 9 x 9  baking pan and bake for 18 minutes. Remove from the oven and top with the caramel sauce and then the remaining batter. The recipe states that you should use half the caramel, but I used it all - muhahaha.

7. Finish baking the brownie for 18 - 22 minutes. Once the brownie is done, remove from the oven and sprinkle with kosher or rock salt. If served warm, the brownie will be very gooey. If you chill in the fridge overnight, they will be easier to handle.