We enjoyed a cool, rainy weekend here in A2; watched some movies, cooked this Blue Apron meal, and visited my 26th Michigan brewery when we stopped by Brewery Becker in Brighton – my personal favorites on tap were the West Coaster (west coast style IPA), Victoria (Victorian era export stout), and Hefeweizen (classic wheat beer of Bavaria). Looking forward to the Memorial Day weekend ahead!
We were a little late in eating our New Year’s Day black-eyed peas this year, but we remedied that for dinner last night; adding them to our soup made for a delicious and warming meal on a cold January night. Below are the ingredients and the recipe and you can watch us make it in this quick, time-lapse video here.
- 1 tablespoon olive oil (we used chipotle infused)
- 2-3 tablespoons smoked paprika
- 1 tablespoon thyme
- 1 red onion diced
- 4 cloves garlic minced
- 1 carrot small diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 3 medium/smallish sweet potatoes large diced
- 4 oz (2/3 a 6 oz can) tomato paste
- 1/2 jar of red salsa
- 1 12 oz can of crushed fire roasted tomatoes
- 3-4 cups of veggie stock (depending on how much broth you like)
- 2 cans black-eyed peas (drained and rinsed)
- salt and pepper (to taste)
In a large pot heat up the oilve oil over medium heat. Add the onion, carrot, and garlic; cook until onion is slightly transparent. Add the bell peppers. Once everything starts to sweat a bit (or the peppers have started to become tender) add the smoked paprika. Cook for about another minute or so. Add the sweet potatoes and salt and pepper to your taste. Cook for about 3-5 minutes. Add the tomato past salsa and fire roasted tomatoes and cook for another 3-5 minutes. Add the veggie stock, bring to boil. Once boiling reduce heat and simmer until the sweet potatoes are fork tender. Add the black eyed peas and cook for another 3-5 minutes. Salt and pepper to taste.
Serve by itself or over some rice for a delicious, hearty meal.
With Thanksgiving just three days away, Ryan and I are getting ready for a quiet, cozy, Thanksgiving at home this year, and we are looking forward to cooking some delicious food together; I always enjoy all the yummy eats, followed by decorating our home for Christmas over Thanksgiving weekend! Below are some things that will be on our Thanksgiving table this year. What’s cooking in your home for the holiday?
Deviled Eggs with Bacon & Capers
Homemade Cranberry Sauce with Orange Liquor
Blackened Turkey Breast (prepared with a dry rub and grilled)
Roasted Brussels Sprouts
Roasted Root Vegetables with Fresh Herbs
Pumpkin Pie with Bourbon Whipped Cream
For some Turkey Day fun, you might enjoy taking a look at these:
- If you’re a fan of Stranger Things, you might enjoy this.
- Thanksgiving 2016: Top Netflix Titles to Watch
- Who doesn’t love a good parade?
- How To Make Ross’s Thanksgiving ‘Moist Maker’ Sandwich From Friends
- The perfect Thanksgiving music: 5 playlists to cook, eat and clean up by
- 11 Crazy-Easy Thanksgiving Cocktails
- Kristin Wiig’s SNL Thanksgiving Monologue
Now that the weather has turned here in Ann Arbor, and we had our first snowfall last weekend, it’s extra nice to curl up by our fireplace too. I wish you a warm Thanksgiving, full of love, friends and family, happy memories, and delicious treats!
We enjoyed a delicious Easter brunch at home, complete with what has become our traditional Easter menu of frittata (we made this one with cilantro, roasted poblano pepper, bell pepper, and onion) and savory swirls (we made this batch with store-bought biscuit dough and used this to flavor the Upton’s Chorizo Seitan), as well as roasted asparagus with lemon zest, breakfast potatoes, and the cutest little petit fours we picked up at a local market here in town. The Lenten Rose/Hellebore in my yard is doing very well and I was delighted to be able to cut and bring in several blooms to enjoy in vases in our house. It was sunny and not too cold out, so we enjoyed a bit of time outside in our patio chairs listening to the birds sing. Wishing you all a very happy Easter Sunday!
We’ve had unseasonably warm weather here recently and even pulled out the grill for the first time this year for dinner last night, but as we set our clocks ahead an hour for the time change today, we woke up to cooler temperatures and rain outside – which made it a perfect day to make this for lunch. Now seems like a good time for a rainy Sunday nap on the couch, or for watching a good movie under a warm blanket, or both! With St. Patrick’s Day coming up this Thursday, I couldn’t resist picking up this sweet little Oxalis plant, some Bells of Ireland, and a big bunch of tulips. The crocus and snowdrops are blooming in our neighborhood and the buds on my lilac bushes in the backyard are getting bigger every day – there are signs of spring everywhere.
There was a big game on yesterday, which I did watch portions of; but my favorite part of Super Bowl Sunday has always been the commercials and the Puppy Bowl. Here’s one of my personal favorite commercials from this year’s big game (see above or follow this link). What were your favorites?
And in our kitchen last week, we made Tuscan Ribollita Soup with Soft-Boiled Eggs & Lacinato Kale, Creamy Lemon Linguine with Caramelized Onion, Chard & Walnuts (one of our favorites so far!), Shrimp & Pineapple Fried Rice with Toasted Cashews & Sambal Oelek, and Goat Cheese & Kale Quiches with Butter Lettuce & Chive Salad. For Super Bowl Sunday, it was guacamole and chips, oven-baked fries, and chili dogs!
We spent a productive weekend doing lots of cooking at home (2 more Blue Apron meals – Chicken Meatballs & Creamy Polenta with Tomato Sugo & Lacinato Kale and Cod & Potato Brandade with Watermelon Radish Salad & Garlic Toasts – as well as an original tomato, roasted vegetable, and noodle soup that Ryan put together…“mmm noodle soup”), running errands, and cleaning house. And I picked up these gorgeous roses and ranunculus for myself…just because.
Melody is looking extra cute in her Valentine’s Day collar, by the way!
We received a free week (3 meals) of meals from Blue Apron as a Christmas gift from my brother and sister-in-law and I was excited to receive our first delivery to our doorstep yesterday. It’s pretty simple, you start by signing up for an account in which you specify your plan type (2-person, family), dietary profile (i.e. vegetarian, pescetarian, omnivore), you pick the day of the week that works best for you to receive deliveries, and you select the 3 recipes/meals you’d prefer for that week. They ship everything you need to make the meals and the printed recipes to follow. Last night, we cooked our first Blue Apron meal and it was a success! We made this salad, with a few alterations of our own to suit our tastes; we substituted Parmesan cheese for the blue cheese and used a French vinaigrette dressing in place of the creamy one it came with the ingredients for. At first, I was worried it wouldn’t be filling enough for dinner, but the portion size was more than enough and with the bread and potatoes it came with it was just right. I’m really excited to try some new things – we often eat out or order in and when we do cook it is often the same things, so it’s nice to not only cook more at home, but also get out of our cooking rut and try something new. I’m looking forward to another new recipe and a home cooked meal tonight!
Our Christmas cards (another Ryan Molloy original!) are in the mail and, short of treating myself to a glass of soy eggnog, I am ready…bring on the Christmas! I’ve got a whole box of holiday movies ready to be watched; here’s a few of my favorites…
- National Lampoon’s Christmas Vacation – There’s no shortage of hilarious scenes, like…”Hallelujah! Holy shit! Where’s the Tylenol?“
- Meet Me in St. Louis – This gets me every time… (and the scene in The Family Stone too)
- Love Actually – Hugh Grant dancing!
- Elf – “You sit on a throne of lies.”
Thinking of doing some holiday baking?
- Chocolate Peppermint Marshmallows
- Candy Cane Peppermint and White Chocolate Swirl Cake
- These all look good!
- Christmas Morning Muffins
Wishing you and yours the happiest of holidays!
We pulled all the onions from our garden, cleaned them up, and put them in a basket to use in cooking; I really love the color of these onion skins too – aren’t they lovely? And we found this pretty, gold-rimmed glass at an estate sale last week and I thought it looked quite nice filled with these dark red alstroemeria.
Speaking of cooking, Ryan used up most all of our garden tomatoes making a green zebra gazpacho (he used a version of this recipe, with a combination of green zebra and granny smith tomatoes we grew) and our garden peppers making hot sauce – yum, I’m looking forward to enjoying all of this!