apple cider sorbet

homemade apple cider sorbet

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

by Valerie | 10.12.18 | For Funsies, Recipes | No Comments »

feels like fall, let’s make some chili

vegetarian chili

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

vegetarian chili

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

by Valerie | 09.09.18 | Recipes | No Comments »

vegetarian meatball subs/vegan meatballs

vegetarian meatball subs #eatyourveggies #sublove #nomeatmeatballs

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.

vegetarian meatball subs #eatyourveggies #sublove #nomeatmeatballs

by Valerie | 09.09.18 | Recipes | No Comments »

chili, college football, & diy pillow cases

Getting our pre-game on & ready for some Red Raider football tonight! On the left: Wolverine Oktoberfest. On the right: Homes Brewery "Bang Down" Oat Stout. @wolverinestatebrewingco @homesbrewery @texastechathletics

Although we still have some highs in the 80s here, it is cooling off and there are signs of fall everywhere…changing leaves, cooler nights, an abundance of Michigan apples, and college football. This Texas gal will never get over how truly breathtaking Michigan is in the fall! We recently made our first batch of veggie chili at home and watched our first Texas Tech football game of the season on TV last Saturday (TTU 52 – ASU 45). We paired two excellent, local beers with our college football experience last weekend too: Wolverine Brewing Company’s Oktoberfest and Homes Brewery “Bang Down” Oat Stout. To top it off, we enjoyed watching the game while relaxing on our DIY pillow cases; we found some beautiful wool fabric at an estate sale which we bought for next to nothing and managed to sew 8 pillow cases from out of 2 different fabrics (4 euro shams and 4 standard shams). Happy fall!

#apartmenttherapy #diy

by Valerie | 09.19.17 | Around our home, For Funsies | No Comments »

smoky, black-eyed pea veggie soup

smoky black eyed pea veggie soup with rice

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.

by Valerie | 01.09.17 | Recipes | No Comments »

Easter brunch

Easter Brunch 2016

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!

Easter Brunch 2016b

Easter Brunch 2016a

Hellebores

by Valerie | 03.27.16 | Around our home, For Funsies, Garden, Holidaze, Recipes | No Comments »

Ringing in the New Year

1/1/16

As I mentioned in my last post, we had a wonderful Christmas with family in Texas this year – so once we arrived safely home on New Year’s Eve, it was nice to enjoy a quiet dinner out and then return home to sit beside our beautiful tree next to the fireplace and enjoy the cozy glow for the evening; after having driven for 2 full days, we were spent. I was thrilled to come home and see my amaryllis plant in full bloom though and counted myself lucky that it had done so well in my absence. Speaking of luck…did you eat your black-eyed peas for good luck on New Year’s Day? We did – Ryan had a great idea to incorporate them into a vegetarian taco mix, which turned out to be not only fast and easy to prepare, but also delicious. We are looking forward to the New Year and all the possibilities ahead for us. Wishing you happiness, health, and good luck in the New Year!

by Valerie | 01.04.16 | Around our home, For Funsies, Holidaze | No Comments »

sweet and spicy stupor bowl chili

Homemade veggie chili

It’s a very snowy Super Bowl Sunday and nothing goes better with being “snowed-in” and watching people talk about deflated ballsKaty Perry, and occasionally puppies than a nice comforting bowl of chili.

Ingredients:

  • 2 red bell peppers, roasted then diced
  • 1 poblano pepper, roasted then diced
  • 1 small white onion, roasted then diced
  • 1 large jalapeño, roasted then minced
  • 3 cloves of garlic minced
  • 2 28oz cans of crushed tomatoes
  • 1 can of red beans, drained and rinsed
  • 1 can of kidney beans, drained and rinsed
  • 1-2 tbsp olive oil (we used a chipotle infused oil)
  • 2 tbsp dark chili powder
  • 1 1/2 tbsp smoked chili powder
  • 1/2 tsp chipotle powder
  • 1 tbsp molé spice
  • 1 heaping tbsp (about 1-2 tbsp) of good chocolate shaved
  • salt to taste

Heat an oven to 350. Slice the onion into large slices. Put the onions and peppers in a large roasting pan/dish, then coat with some olive oil. Place into the oven to roast. Roast them until the peppers start to brown/blacken. Flip them occasionally to make sure they roast evenly. Set aside to cool. Once cooled peel the skins of the peppers, deseed, and dice. Dice the onion as well.

Heat a large pot to medium heat. Add the oil into the pot, let heat up then add the garlic. Cook until it starts to brown. Add the onion and peppers. Cook for about another minute. Add the chili powders and chocolate. Cook until everything is well incorporated. Add the the tomatoes. Bring to a boil then lower heat to a simmer. Cook for about 10 minutes (or more). Add the beans and cook for another 5 minutes. Salt to taste. Serve to your liking. We’ve got a bag of Fritos ready to go for some Frito pie.

Super Bowl chili

by Ryan | 02.01.15 | Recipes | 2 Comments »

uh oh spaghetti-os

We decided to make some soup to warm us up from the cold weather that finally arrived. So I made  a spin on a classic, spaghetti-os. It is a simple roasted tomato & red pepper soup with circle shaped pasta, anelli, added to it.

Homemade spaghettios

ingredients:

  • 1 package of anelli pasta (or any other circle shaped pasta)
  • tomatoes on the vine (about 24 small/medium sized ones)
  • 6 red bell peppers
  • 1 yellow onion, diced
  • 5 cloves of garlic, minced
  • 1/2 cup red wine + a little more to splash in later
  • a heaping tablespoon dried oregano
  • a heaping tablespoon of course ground black pepper
  • enough olive oil for roasting the red peppers and tomatoes and cooking the onion and garlic
  • salt to taste

Roast the tomatoes and red peppers, lightly coated with olive oil, in an oven at 350° for about 35-45 minutes or until they start to blacken here and there. Set aside to cool. Once cooled enough to the touch core the tomatoes and cut the stems and deseed the red peppers. Cut the red peppers into strips (if your blender is powerful enough no need to do this). Put the tomatoes and red peppers in a blender and puree. Add some olive oil to a large soup pot over medium heat. Sweat the onions and garlic, about five minutes. Add the red wine and bring to a boil. Cook until the red wine reduces. Once reduced add the tomato and red pepper puree. Add the oregano, pepper, and a few extra splashes of red wine. Simmer for at least 10 minutes to get the flavors to mix. Salt to your taste preference. You can puree the soup again at this point, or just let the onions and other ingredients add a bit of texture to it. I’m lazy so I just left it as is.

In a separate container cook the pasta according to the directions. Once cooked you can add it directly to the soup. The pasta will soak up some moisture in the soup when stored, so if you can’t eat it all when you make it I recommend coating the pasta in some olive oil with a sprinkle of sea salt, storing it separately, and just add the pasta to the soup before serving. “The greatest invention since the napkin.”

Homemade spaghettios

by Ryan | 01.11.15 | Recipes | No Comments »

Panettone French Toast

Panettone4

Several years ago one Christmas my Dad suggested making French toast with panettone, Italian for bread with stuff in it. While we had never thought to try that it made perfect sense. The panettone is light and fluffy like challah and a bit similar to raisin bread with stuff inside making it the perfect combination of the two types of bread I most commonly use to make french toast. Since then each year we make sure to get a loaf of panettone and make French toast. My French toast recipe is probably the combination of several other recipes online but it works pretty well.

  • 1 loaf of panettone
  • 4 eggs
  • 1/2 cup milk
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • butter for cooking (about 1 tsp)
  • powdered sugar for dusting

Slice the panettone in thick slices, about 1/2-inch thick or more. Mix the eggs, milk, cinnamon, and extract together in a wide bowl. Heat up a skillet, pan, or griddle over medium heat. To check the heat toss some water on it, when it dances and sizzles in the pan it is ready. Melt some of the butter in the griddle (I do this each time before I add a new slice of toast). Dip a slice of panettone in the batter make sure to coat both sides. Place on griddle to cook. Cook each side until golden brown. Plate and dust with powdered sugar.

Panettone2

by Ryan | 12.25.14 | Holidaze, Recipes | No Comments »

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