In our house there is definitely a strong love of ice cream/sorbet. One of our favorite local places to go is Blank Slate and they recently had apple cider sorbet on their menu which inspired us to make our own, homemade apple cider sorbet. We looked up recipes online before putting anything together and ended up combining several different recipes we found. Here’s what we ended up with and I think it’s pretty delicious!

• Step 1: combine 2 peeled apples (we used Honeycrisp), sugar, and ground cinnamon – cook to soften
• Step 2: place cooked apples in a bowl, add a pinch of salt, and mash into apple sauce consistency – taste and add more cinnamon and/or sugar if needed
• Step 3: make and chill simple syrup – 1 cup water, 1 cup sugar
• Step 4: combine chilled simple syrup with 1.5 cups apple cider and apple sauce you made earlier
• Step 5: put into chilled ice cream maker and let it do it’s thing
• Step 6: once it’s reached the desired, frozen consistency, move it to a freezer-safe container for storage and/or serve and enjoy

We’re always looking for good recipes and if it’s something that’s quick and easy to make that’s even better. When we came across this recipe for Crispy Sheet Pan Gnocchi and Veggies and tried it for ourselves, it did not disappoint. Quick…check. Easy…check. Delicious…check, check! I never would have thought to roast gnocchi to cook it, but it really worked out well, and to make this whole thing even more appealing it was really nice that cleanup was so easy given that we only used one sheet pan/baking dish to roast everything together in.

It’s currently 55 degrees, windy, and it definitely feels like fall here today. This turn in the weather always makes me crave a bowl of delicious, homemade, veggie chili. We’ve made a lot of chili over the years and every time we make it it’s slightly different – Ryan is an excellent cook and tends to just throw in a little bit of this and a lit bit of that and the end result is typicaly mouthwatering perfection…thus was the case with our chili today.

Here are some videos/photos I took of the process:

• Step 1: 1 tbsp butter, 1 diced bell pepper, 1 diced onion
• Step 2: chili seasoning, diced jalapeño (we used 4, with seeds!)
• Step 3: 2 fresh ears of corn, 2 diced fresh zucchini
• Step 4: ~2 tbsp semi-sweet baking chocolate
• Step 5: 1 28oz can fire roasted diced tomatoes, 1 28oz can fire roasted crushed tomatoes – lower heat, cover, & let simmer for 15 minutes or more
• Step 6: drain, rinse, & add the beans – 1 15oz can aduki beans, 1 15oz can black beans, 1 13.4oz can kidney beans
• Step 7: add spices to taste – s&p, smoked paprika, & chili powder…then let simmer some more

We have three different veggie chili recipes currently on our blog, if you’re interested, and here they are:

• sweet & spicy stupor bowl chili
• spicy red vegan chili (a.k.a. Val’s favorite)
• spicy & sweet three bean chili

Ryan has always been a fan of the meatball sub, but since I don’t eat much meat at all (and what I do eat I’m very picky about) I was really excited to try making these vegan meatballs. They were delicious and did not disappoint! As you have to cook and then completely cool the quinoa in advance, and with all the steps involved from start to finish, it is a bit time-consuming…but totally worth it in my opinion.

Here’s a few videos/photos I took of the process: forming the meatballs, pan-frying the meatballs, baking the meatballs, then we added ours to some marinara sauce, we served ours as meatball subs with mozzarella and parmesan cheese, topped with fresh basil, on a baguette and toasted them in the oven to finish and melt the cheese…yum! Again, you can find the vegan meatball recipe here and I highly recommend giving it a try for yourself; this is one I think we’ll definitely make again soon.

Maddy’s antics never cease to amuse us (and, let’s be honest, sometimes drive us crazy); the image above is of one of her rubber squeaker toys which she’s dropped into the toilet all by herself – we fished it out and properly cleaned it off…but it did give us a good laugh! She’s got that “Border Collie stare” down pat and her curly tail is the cutest. We enjoyed a relaxing weekend at home with Maddy, lots of long walks in our neighborhood (the crisp, fall temps we had were much appreciated!), and we made this Blue Apron meal and used up about half of our garden basil to put together a quick pesto sauce for a pasta dinner Sunday evening.

It seems our garden is really set up to make sauces and hot sauce more than anything else. Rather than just using our serrano peppers for hot sauce again (which we still may do) we decided to mix them with our tomatoes for a nice salsa that can be quick canned for preserving in the fridge or freezer.

Ingredients:

• 1/2 red onion (roasted on grill and diced)
• mix of roma and heirloom tomatoes, about 14 heirloom and 8 roma
• 2 tablespoons olive oil (+ some to coat the onions and tomatoes)
• 3 cloves of garlic pressed into a paste
• lots of serrano peppers minced (we lost count at 12, there may be more)
• cilantro to your taste (we used about a 1/2 cup loosely packed then finely chopped)
• 1 cup + 1 tbsp of distilled white vinegar
• salt and pepper to taste

Prep:

On a grill roast the tomatoes and onions. Remove from grill and let cool. Small dice the onion. Core the tomatoes and put into a blender or food processor and puree (ours produced just over 4 cups of tomato sauce). Heat 2 tablespoons of olive oil over medium heat in a large pot. Add the garlic and peppers and sauté for a few minutes (3-4). Add the onions and continue to sauté for a couple more minutes (2-3). Add the tomato sauce and vinegar and bring to a boil. Once boiling reduce the heat to low and let simmer for about 10-15 minutes or until the sauce starts to thicken a bit. Add the cilantro and salt and pepper to your taste.

This recipe is not safe tested for real canning, we’re not certain about whether or not there is enough acid to keep it on a shelf for long term. That said, there should be enough vinegar for long term freezing and making it shelf stable in your fridge for a while.

Also pictured above, we pickled our garden jalapeños using this recipe.

We grew our own poblano chile peppers this summer; now that it’s getting to be late August and the weather will soon turn, we’re harvesting a lot of ripe peppers, tomatoes, etc. and figuring out what to do with all our garden goodies. With us both coming from Texas, we are fans of spicy food and Hatch chiles hold a special place in Ryan’s heart as it wasn’t too far from his hometown and an often used and enjoyed ingredient in home cooking. When he recently saw fresh Hatch chiles in our local grocery store, he was sure to pick up a bag and decided they would pair well with our homegrown poblano chiles for a nice, spicy sauce.

Ingredients:

• 3 tomatillos
• 4 poblano chiles
• 6-8 Hatch green chiles
• 1/2 cup distilled white vinegar
• 2 cloves garlic, minced to a paste or pressed in a garlic press
• 1/2 tsp Kosher salt

Prep:

Roast tomatillos on the grill. Roast peppers on the grill, over medium heat, until skins are browned and start to come loose from peppers; remove from heat, place in container, and cover to steam. Once cooled, remove pepper tops, deseed, and remove skins leaving you with only the flesh of the peppers. Put all ingredients in a food processor and purée.

After putting this together and tasting it, Ryan called it the “best sauce ever”; it’s fresh, and spicy, and if you’re not afraid of some heat give it a try for yourself!

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)
Gravy
Roasted Brussels Sprouts
Roasted Root Vegetables with Fresh Herbs
Rolls
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!