Winter

Entries Tagged as 'winter'

French Onion Soup [Revisited]

5.15.2013

Soup?! Really? But it’s SPRING. Soup season is over. Or so I thought. This past rainy and chilly Saturday sparked my desire for one last soup for the season. My stepfather and Ma had dropped off a 10 pound bag of onions from Shriners earlier in the week week. TEN pounds. Do you know how many onions that is for two people? A lot. I racked my brain trying to think of recipes that used more than 1 onion in it…stuffed onions with couscous and goat cheese? Or Pickled onions with beets and coriander? And then Wyatt suggested onion soup. Of course!

I’ve only made quick french onion soup but the rain challenged me to spend the afternoon in the kitchen caramelizing the onions. And don’t get me wrong – the quick method is delicious but it’s not even comparable to traditional french onion soup. This method leaves you with melt-in-your mouth, sweet slices of onion amaziness. I wish I had caramelized all ten pounds of onions to throw onto of everything (pizza, pasta, salads, …ice cream?).

Try this method of making french onion the next time you are stuck inside because of the weather or come home after a long day and need some serious cooking therapy.

French Onion Soup [Revisited]

7 cups sliced onions
3 Tablespoons butter
2 Tablespoon olive oil
1 teaspoon salt
1/2 teaspoon sugar
3 Tablespoons all purpose flour
4 springs of fresh thyme
8 cups vegetable broth (I used homemade)
1/2 cup white wine
fresh baguette, cut into 1 inch thick pieces
1 cup grated Swiss or gruyere (or a combination of the two)
Salt/Pepper, to taste

Melt the butter and oil over medium-low heat in a large saucepans. Add the sliced onion and toss until coated with butter / oil. Cover, lower heat to low, and let cook for 15 minutes untouched (go play with your puppy, eat some almond butter, read a magazine, etc).

Uncover, turn the heat back up to medium-low and add in the sugar and a dash of salt. Cook for about an hour and stir frequently. Cook until the onions have become a deep brown and are irrisistable sweet.

Add the flour and cook for a minute. Next, add in the wine, broth, and thyme springs. Cover and cook for 30 minutes. Remove from heat and use a spoon to scoop out the thyme stems.

Transfer soup into your desired amount of ovenproof soup bowls. Top each with a thick slice of baguette and grated cheese. Stick under the broiler until the cheese has melted and is just started to brown.

Enjoy!

Parmesan Thyme Sweet Potato Fries

3.15.2013

I go through phases with food. I’ll make General Tao Tofu for dinner once a week for a month straight and then forget about it for a year. Same goes for Chili. And Enchiladas. And sweet potato fries. My problem with sweet potato fries is that I love them so much that I’ll eat an entire sweet potato in one sitting. I will be in love with every bite. And then start to feel a little stuffed. And then a little pain. And then swear to myself that I’ll never make them again because I can’t resist eating all of them.

My reasoning last night was to make them for both Wyatt and I…so I would have no choice but to eat a portion controlled amount. But then Wyatt was late for dinner…and I started picking at the fries. And before I knew it there was only a time portion left. So then I had to eat them all to cover up the fact that I even made them to begin with [let alone the fact that I ate 80% of them]. So, alas, my plan backfired. And I will probably not make these for another 6 months because I tell myself I have a good amount of self control. And then these come into my life and that goes right out the window.

Baked Parmesan Thyme Sweet Potato Fries

1 large sweet potato, washed and cut into long chunks
1 Tablespoon olive oil
1 garlic clove, minced
salt / pepper
1 tablespoon fresh thyme
1/4 – 1/2 cup shredded parmesan (depending on how cheesy you like your fries)

[If you have the time then I recommend soaking the sweet potato chunks in water for about an hour and pat dry. This helps wash out some of the starch and results in crispier fries.]

Preheat oven to 425 degrees. Whisk together the garlic, olive oil, salt, and pepper. Toss with the sweet potatoes and then transfer to a baking sheet. Cook for 30 minutes or until crispy (flip halfway through). Cooking time will vary depending on how think you cut your fries.

Remove from oven and immediately sprinkle with parmesan and thyme. Let sit for five minutes or until the parmesan has melted onto the fries. Serve with ketchup or a tangy aoili sauce.

Basil Blueberry Infused Vodka

3.10.2013

This is less of a recipe and more of a kitchen experiment. It involves letting vodka absorb the flavors for up to a weeks time. And involves sip tasting everyday. And adjusting the ingredients throughout the week. It involves playing with flavor combinations and getting use to what ingredients absorb into the alcohol quicker than others. It involves patients and curiosity. And, of course, a love for cocktail mixing.

The fascination with mixing my own cocktails started last summer with simple syrups. A simple syrup is, as stated in its name, ridiculously simple to “simmer” up. But you know what else I discovered is as simple to make? Rosemary simple syrup. Blueberry simple syrup. Cranberry simple syrup. The options are literally endless.

So after I had mastered the simple syrup, I was ready to move onto more DIY ways to make my own cocktails unique. I tampered with the idea of making my own bitters (after reading articles such as this one and several books from the library) but the ingredients were obscure and I never did get around to ordering the supplies (one day!).

And after many months of my cocktail making desires being dormant, I stumbled upon infused alcohol. I was out at dive bar where our friend was playing a show and noticed a bunch of jars behind the bar filled with fruits, herbs, and flowers. I questioned the bartender who was reluctant to give me too many details (perhaps he thought I was a spy from their competing bar next door) but what I did get out was that they were filled with alcohol and being infused for the next 4 days. In my slightly tipsy state, immediately upon returning home, I questioned google about what could have possibly been going on in those jars and how I could try it out. I came to the conclusion that they were making infused alcohols and couldn’t wait to try it myself.

This is the first of two I’ve tested. I also have a ginger blood orange rum that still needs another day or two (more on that in the coming days – hopefully). I have a delicious cocktail recipe I served with this vodka but you’ll have to wait for that. Can’t give you guys too much in one post!

Make sure to experiment with your own flavor profiles! Try light colored alcohols to absorb the flavors quicker and think of your favorite herb , spices, and fruit combinations. If the first round doesn’t work out, don’t give up. Experimenting is all about playing around and it may take a few times to get to a flavor you are proud of. The infused alcohol will take anywhere from a few days to a week – all herbs and fruits release flavors at different amounts of time so be patient and sample your alcohol often.

Basil Blueberry Infused Vodka

1 pint blueberries, rinsed
handful of basil
1 cup vodka

Transfer 1/2 the blueberries to sealable jar or container. Slightly smash them open so the flavors can be released. Muddle the basil leaves with a mortar and pestle (or use your hands to rip the leaves apart). Place in jar with the blueberries and add vodka. Seal jar and stick in the fridge for up to a week. Check daily and add more blueberries or basil depending on the desired flavor. [I ended up adding the entire pint of blueberries by the time the week was over but didn't add anymore basil].

Strain using a small mesh strainer or coffee filter. Serve in cocktails or by itself.

Song of the day:

Basics: Homemade Tomato Sauce

3.07.2013

tomatosauce

I’m not going to lie to you. It’s the last leg of winter and I am feeling as uninspired by food as is heavenly possible. I’m over root vegetables. And citrus cakes. And winter squash curry. At first, I was pretty bummed out by this realization. But in retrospect – it happens and it’s a good learning experience to look for inspiration in more than just pretty produce and cleverly flavored recipe combinations.

So, I am taking this lull as an opportunity to hone in on basics in the kitchen. If you’ve ever owned a food blog then you’ve probably noticed that there are certain standards that are expected of you. You’ve probably been at a gathering or in a kitchen with someone while they were cooking and everyone turned to you for advice. “Oh! Shelly owns a food blog – ask her!”. I mean, yes, I have an unhealthy obsession with food but that does not make me the best cook in the kitchen. Heck. The whole reason I started this blog was to push me to become a better cook.

Sometimes the goals off VV can get lost in the trends of fun flavor pairings and exotic ingredients. So, as mentioned, this is my opportunity to hone in on basics ranging from nut butter to standardizing a soup recipe to making pasta sauce. The Kitchn recently posted a few articles about recipes you should know by heart. Do you have a basic pizza dough recipe you always turn to? Or minestrone recipe? Or a mindless recipe work that you can just whip up without having to read through 3 pages full of instructions? Knowing a few recipes and basic kitchen skills will help you to be confident next time everyone turns to you in the kitchen.

Often times we get so used to the convenience of buying things at the store that we forget about how simple they really are. I was reminded of this when making vegetable stock and again with this pasta sauce. Did you know you can make your own pasta sauce in about the same amount of time it will take to boil that big pot of water and cook your pasta? Crazy! And you can probably make it with ingredients right from your pantry.

So, instead of tackling that daunting step-by-step on how to make your next elaborate meal…why don’t you take an evening to perfect your own tomato sauce recipe that can be replicated over and over again?

[Oh and side note. I've also been taking this time to do a little clean up around VV. I've put some energy into giving VV's Facebook Page a small makeover and started re-doing my 'Recipe' page [which is a loooong ongoing process]. If your into random recipe suggestions, links to weird / funny / encouraging articles, and the occasional puppy pic – then head on over to Facebook and like VV. Okay, that was my oooonly and last plug-in for the day. But…to be fair, I don’t have any annoying advertisements flashing all over my pages so a quick suggestion won’t ruin it. Maybe? Hopefully? Please, don’t leave!.]

Basic Tomato Sauce

1 16 ounce can of whole tomatoes
2 garlic cloves, minced
Italian herbs (basil, oregano, thyme – dried or fresh)
1 Tablespoon olive oil
1 onion, diced
red wine , optional

Step one: Chop and prepare your veggies / herbs.

Step 2: Heat olive oil in a skillet over medium. Add onions and saute until translucent (about five minutes). Add garlic and saute for another minute.

Step 3: Add wine (if using) and turn heat up to high. Let the wine simmer until almost all the liquid is evaporated. Next, add in the tomatoes and use your [clean hands] to break apart the tomatoes (I like my sauce chunky but it all depends on personal preference). Let simmer under the sauce is thick and has reached your desired consistency.

Serve over pasta, ravioli, gnocci, or on homemade pizza!

Searchable Saturday

3.02.2013

1. Puppies on the mind. We are still on the hunt for an adorable french bulldog to be Tuko’s new playmate. We’ve been going to the animal shelter to look for lovable options but I’ve found it much harder [emotionally] to go there than before we had a dog. Perhaps now that we have the sort of connection with our own pup, it’s hard to see all those dogs not experiencing that loving connection and knowing that some of them never will. It’s just really sad. But it does make me feel good knowing that we could be helping one of those dogs one day soon.

2. There is this underground (literally- it’s in a cellar) hipster bar we go to sometimes (hipster? Don’t believe me – they have a drink called ‘The Pitchfork’). We were there on Thursday night for a friend’s show and I noticed a bunch of jars full of colorful concoctions in the fridge behind the bar. I asked the bartender about one of them and he said ‘Oh. That has ginger, orange, and gin in it. But it won’t be ready until the weekend.’ After that, I couldn’t help but start obsessing over the idea. How does the process work? What were they making? How long does it have to sit? Was it a fruit liqueur? An infused gin? I won’t know unless I go back this weekend (which…it sounds like I have to) but it started getting me thinking about fun infusions. I can feel a weekend project coming on…

3. DEEP DISH PIZZA! What more do I need to say? Growing up, I would spend the weekends taking the train into downtown Chicago with friends. We would go to concerts and eat obscene amounts of deep dish pizza. I find myself craving it from time to time but we don’t really have any deep dish pizza places down here. Best next thing? Guess I’m just going to have to start making my own!

4. So the haircut that has long been tempting me finally came last week. You think I would have got it out of my system but now I’m just obsessing with new hair ideas more than ever. I fear that once the newness of this haircut wares off, I will be left feeling like I have a super boring-plain trim. Quick! I better do something drastic – time to dye it! Should I go bright red using Lush’s organic henna dye or Aveda’s blue-black dye?! Should I do blonde dips or dye a chunk of my bangs blonde? Or do an all over honey blonde color?! So many options!

Well, I hope everyone has a wonderful weekend ahead of them! My weekend plans got put on hold because my car is in the shop. This means the next two days will probably consist of a lot of laying around the house (unless I feel like walking…in the snow…and cold). Sometimes it’s good to be stuck in one place – that is when the creativity has to set in. Right? Maybe? I don’t know.

Chickpea Magazine Winter 2013 /// February Recap

2.28.2013

Good afternoon! Before I get to the monthly recap, I wanted to share my excitement with you guys about receiving the new Chickpea Quarterly in the mail yesterday. I have an article on DIY Kitchen Staples (Homemade Vegetable Broth, Vanilla Extract, and Almond Milk) in it. Also, It’s chocked full of vegan recipes, beautiful photography, and oh so much inspiration that I am grinning from ear to ear just looking at it. I thought I was ready for winter to be over but the magazine has re-sparked my cold weather senses. Here are a few highlights (and yes, those are BOURBON CHOCOLATE CAKE POPS pictured below…)

Okay, enough drooling over my favorite magazine – it’s time for a recap! No offense but I am SO glad that February is only 28 days long. With spring on the mind since January 1st, I have been having trouble getting through this month while still feeling present. Instead, my mind has been wondering to beaches, beeragritas, and long bike rides. Here are a few recipes that have helped me kick the winter [mind] wandering..

1. Butternut Squash Mac & Cheese with Gingersnap Crust – Comfort food with a fancy twist. And by fancy, I mean crumbling cookie bits on top of my already insanely indulgent dinner. Not bad…not bad at all…

2. Vegan Stuffed Brunch Biscuits – these were my ‘pride and joy’ of the month. One of those ideas that comes to you at a completely random time and you start to obsess over it until the recipe is executed. Veggie Sausage or Bacon? Scones or Biscuits? Cheddar or Tomato Scones? Southwestern or Indian Tofu Scramble? Mushroom or Pepper Gravy? So many combinations to choose from and the product was an irresistible combination of everything amazing that comes to mind when you think ‘Vegan Breakfast’.

3. Heart Shaped Polenta Crostini with Roasted Tomato & Goat Cheese – Three of my favorite things all in one bite. And SO simple to make. How can it get any better than that?

4. Cinnamon Quinoa Granola – New breakfast go to. Chocked full of fiber, protein, and antixidents. The texture from the quinoa bring a whole new level of granola and this stuff keeps me filled all morning long.

Okay, well GOODBYE February and HELLOOOO March. I’m thinking [hoping] March will be filled with more outdoor adventures, road trips, and garden prepping. Yesss!

Song Pairing:

Weekend Exploration

2.25.2013

Morning! Sooo… I have a DONUT recipe for all of you. But that would be wayyy too nice of me to just come out and share my favorite sugary breakfast. If I did that, why would you ever bother to come back? I’d like to keep you around so we are going to just have to wait. Perhaps until later today or maybe even tomorrow? So, check back if Sugary-Blueberry-Lemony deliciousness is your thing (and, sorry, but if it’s not then you are lying to yourself).

But until then, I’ve got some weekend pictures to share with you (think of it as a way to prove myself and show that I am about more than just vegan cupcakes and vegetable soups). Wyatt and I gave ourselves haircuts, went exploring at a nearby state park, and watched a whole lot of X-files (5 episodes down, 195 to go…). I love taking winter as an opportunity to explore those parks which are usually too crowded for us to adventure to in the summer.

And we ended our day trip with massive amounts of breakfast food at a random diner we came across on our way back to Bloomington. As you can see, Wyatt likes gravy piled on EVERYTHING.

Cruisin’ music:

Coconut Curried Carrot Soup with Spiced Chickpeas

2.21.2013

This is usually the part of winter where I get fed up. At this point, I am over root vegetables and kale salads and chili and stews. At this point, I’m usually throwing in the towel and ordering take out, frozen pizzas, or milkshakes for dinner. It’s that last leg before spring food hits the produce isle and I can’t help but find it hard to stay inspired after four months of the same thing being in season.

Not this year. This year I was determined to not get bored with dinners. This year, I constnaly have been reminding myself how much I long for minestrone or curry when it’s 90 degrees out. This year I’ve added fun new techniques to my winter routine – like my tagine and slow cooker. I’ve added things into my soups to make them more interesting – like those insanely delicious goat cheese croutons.

And now I’m back with another soup recipes with a fun addition: spiced chickpeas. These chickpeas are…woah. It was hard to save them for dinner because there was so much munching I should have been making the soup. Wash the vegetables, eat a few chickpeas, simmer, eat a few chickpea, season, eat a few chickpeas. You get the idea. So addicting.

I’m pretty excited to start adding these chickpeas to my afternoon snack routine. It will be a nice change from greek yogurt or nuts. I found this great resource of different seasonings for your chickpeas over at MPMKs – cannot wait to try them all!

Coconut Curried Carrot Soup with Spiced Chickpeas

2 Tablespoon olive oil
1 onion, diced
8 medium carrots, diced
3 1/2 cups vegetable broth (I used homemade)
1 15 ounce can of coconut milk
1 Tablespoon curry powder
1 teaspoon ginger powder
Salt / Pepper, to taste

Feta, optional

2 cups cooked chickpeas
1 Tablespoon olive oil
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
dash of salt

To make the chickpeas: Preheat oven to 400 degrees. Combine all the ingredients together and put in a single layer on a baking sheet. Roast for 20 to 30 minutes or until the chickpeas are crispy. Remove from oven and let cool.

To make the soup: Heat olive oil over medium in a large saucepan. Add onions and saute until translucent (about ten minutes). Add the carrots and cook for another five minutes. Pour in the stock, coconut milk, ginger, and curry powder. Cover and cook for about ten minutes (or until the carrots are soft).

Once all the vegetables are soft, remove from heat and puree with an immersion blender. Season with salt, pepper, and maybe a little hot sauce (if you like a kick). Top with feta and chickpeas.

Butterfinger Bites

2.15.2013

I know, I know. Yesterday was Valentine’s Day and how could you possible want more chocolate in your life? Well, I meant to post this ON Valentine’s Day but thing got busy (I’m sure you can relate). These little bites were my V-day gift to Wyatt. We play this little devilish game – we both WANT to eat fresh and organic but have our vices. Mine are those little booty puff popcorn things…do you know what I’m talking about? They have the texture of Styrofoam but are REALLY addicting regardless. Wyatt’s vice? Butterfingers. And like clockwork, every time I polish off a bag of those puffs within 20 minutes, I get that disapproving look from Wyatt. And every time we take a walk to the gas station and he picks up a butterfinger, I have to give my ‘you are going to get THAT?’ comment.

In turn, I just couldn’t bring myself to buy him a butterfinger for V-day. I could just imagine that ‘oh..you got me THIS’ comment when I handed it to him. So I made a Plan B – make my own. I have never really made candy before…mostly because I’m scared of the whole baking with corn syrup. But, after much research, I’ve come to the conclusion that corn syrup is NOT the same thing as high-fructose corn syrup that you find in packaged candy bars and that I will not be turning to the dark side if a put a small amount into a treat.

These little bites turned out wonderful. I mix between a Butterfinger and a Reese’s cup…how could it be bad? You will need a candy thermometer for this because it’s super essential that you get the sugar heated high enough so that it hardens but not so much that it burns. Makes sense? Cool. Let’s get candy-making!

Butterfinger Bites

adapted from Not Without Salt

1 cup peanut butter
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup sugar
1/3 cup light corn syrup
1/2 cup water

1 18 ounce bag of chocolate chips
2 Tablespoons milk

Grease a 9×6 pan (I used my bread pan) and set aside.

In a small saucepan, add the sugar, corn syrup, and water. Turn onto medium-high heat and let cook until the temperature reaches 290 degrees.

While that temperature is rising, place the peanut butter, vanilla, and salt in a double boiler. Let water simmer under the bowl while the peanut butter creates a creamy, smooth paste.

Remove the sugar mixture from heat AS SOON as it reached 290 and stir in the peanut butter mixture. Pour into prepared pan and let chill in the fridge for 30 minutes.

Remove from fridge and cut into bit side pieces. Heat the chocolate and milk in a double boiler until melted and combined. Dip the butterfinger bites into the chocolate and coat all sides. Transfer to wax paper and repeat with the rest of the bites.

Let cool in the fridge for another 30 minutes. Enjoy cold or let them come to room temperature.

Citrus Pisco Negroni

2.13.2013

I don’t have a very sophisticated palette when it comes to alcohol. When sampling something, I would know the difference between red and white. Between gin and vodka. And between spiced rum and whiskey. That is about it. It’s not by choice…I love the idea of knowing how to tell where a wine is from based on the type of grapes that were used. Or being able to predict how old a whiskey is based on the bite it gives. It’s just not a skill that I have activity seeked out [ yet? ].

So I was pretty excited when Wyatt received a nice bottle of Pisco as a birthday gift (Thanks, Ma!). Pisco?! What’s that you ask? It’s a Chilean (or Peruvian) grape brandy that is usually clear or yellowish in color. How sophisticated does that sound? I can already sense my alcohol knowledge expanding as I type this.

We’ve tried a couple cocktail recipes and this one is by far my favorite. It’s very alcoholic yet mild tasting (if that makes sense). I like to add a splash of sparkling water because I’m a wimpy drinker (which my Mother likes to remind me every time we have a family gathering. Thanks, again, Ma..) and I like a bit of fizz in my cocktail. Wyatt prefers the drink without the water so feel free to adjust depending on how strong you like your cocktails.

Whip these up for guests next time you feel like showing off to your guests. “Ohh, I just can’t get over how much I’ve been into this Peruvian grape brandy lately…”

Citrus Pisco Negroni

Serves 2

6 Tablespoons Pisco
1/4 cup Campari
1/4 cup sweet vermouth
8 drops orange bitters
sparkling water, optional
cherries, for garnish
Orange peel, for garnish

Add Pisco, Campari, sweet vermouth, and bitters to a shaker. Shake well. Fill 2 glasses with ice and add Pisco mixture. Add a splash to sparking water and garnish with cherries and an orange peel.

Pre-Valentine’s Day Hike

2.12.2013

Just tryin’ to get outside whenever possible. Wyatt and I weren’t sure if we were going to have that much time on Thursday so do Valentine-esque things so we went on a little hike over the weekend. There is nothing I love more than hanging out with my favorite person and favorite puppy in one of my favorite places. Pure bliss.

Searchable Saturdays

2.09.2013

Hellooooooo, Weekend! What to do with you? I’m planning to turn our heat and humidifier way up to pretend like I’m in Florida. Or maybe I’ll embrace the cold and build a fort / drink gallons of hot cocoa? Hmmm, choices choices!

Anyhow, here are some inspirations from the week…

1. Vacationing has been on the mind. I’ve already started planning all of our summer camping trips. I’m thinking 3 day weekend to the Smoky Mountains and a 9 Day trip out West (Lake Powell, Grand Canyon, Zion National Park, Colorado Monument, Santa Fe, etc). And then, as always, our yearly weekend trip to Turkey Run.

2. Another trip I’ve been planning is Florida…and, by planning, I mostly just mean clothes / accessory shopping. I want a high-waisted swim suit SO bad but am worried about weird tan lines? Oh no…functionality or fashionable? Sounds like I’ve got some real life problems here.

3. Salted Honey Almond Butter. Do I need to say more? A lovely commenter suggested making your own almond butter for my No Bake Salted Dark Chocolate Almond Bites and I could not agree more!

4. You have no idea how much I really really really want new glasses and I really really really want these! Yes, please.

Okay, a whole lot of lusting over places, items, and wants this week. Hope everyone has a wonderful weekend! I’m off to try to calm this consumerism craving with some homemade cleaning supply making.

My Mikal Cronin crush is becoming a problem:

‘Detox Affair’ Juice

1.28.2013

EVERYONE in my office is sick and it makes me crazy paranoid. I feel like I can’t even go to the bathroom without fearing that I’ll catch the plague. I know it’s not a big deal but being sick really brings me down (as it does most people, I’d assume). And it makes me feel like I “lost” – I know that sounds crazy but I try so hard to take care of myself and my body. It just seems like my body would be telling me ‘Nope. You failed!”. Arg, shut up body and keep absorbing that Emergencee (Vitamin C tablet) I fed you an hour ago!

Anyhow, I know what you are thinking… “A Juicing Recipe, REALLY? How trendy are you?!”. But guess what…I live in the middle of the Midwest and Juice Bars have not taken over yet. Most people don’t even juice around here [yet] so, technically, I am still ahead of you, Midwest!

Also, I’m not here to tell you that juicing will change your life. Or that you should go on a juicing cleanse. Or that you should spend your entire paycheck (which I would probably have to) in order to juice 4 times a day. In fact, I don’t even know if I’m that crazy about juicing yet. I mean there is soooo much fiber that is lost in the process and it seems like a good chunk of the fruit / vegetable is wasted.

Soooo…if I’m so skeptical then why do I do it? Well, for one, I LOVE green smoothies but can’t seem to handle / bring myself to enjoy the heaviness / texture / cold of them in the dead of winter. With juicing, it’s light and packed full of flavor and easy to down in 5 seconds. Plus, I have x10 more energy in the morning if I start with this drink.

This is what I call my ‘detox affair’. I usually whip it up if I wake up feeling a sore throat coming on, drink a little too much the night before, or am having mad anxiety about getting the plague.

Interested in learning more about juicing? I find this post and this post to be particularly helpful.

Wash everything and make sure to use organic produce. Peel the citrus and core the apple. Stick everything through a juicer. Perfect for one big glass or two small ones.

Something to juice to:

Searchable Saturdays

1.26.2013

Searchable Saturday’s Time! Here are some inspirations from the week…

1. Chocolate and [sweet] Potato Chips?! Ohhh mannnn. These are gonna be awesome!

2. I’ve got planning my garden on the mind and have been daydreaming constantly about fresh picked tomatoes, basil, lavender, and cucumbers…

3. Long hair has made me super lazy and I feel like I only ever wear it down. Not anymore! Starting this week I am going to take back the fun parts of having long hair and play around with it!

4. I started on a crazy time consuming and oh so awesome project this week. There are so many photos from traveling to Maine, Austin, Portland, Colorado, Utah, and Florida over the last year and a half that I’m determined to do something about it. I’ve embarked on creating an online zine of all my favorite FILM photos and cannot be more excited. I’ve posted a few of them on pinterest so hop on over there for a preview. More details on this soon!

Hope everyone has a wonderful weekend! I’m off to the greenhouse to pretend like it’s tropical and humid out [and maybe take some 35mm photos while I'm feeling inspired].

Caramelized Banana Scones with Whiskey Chocolate Drizzle

1.22.2013

If you follow VV on facebook then you heard me lusting over scones yesterday. I LOVE LOVE LOVE scones and am always finding new inspiration for flavor combinations. Last time I made those [drool] Dark Chocolate Raspberry Espresso Scones and this time I continued with the chocolate /// fruit theme. We’ve got chunks of sugary and melt-in-your-mouth caramelized banana s topped with boozy dark chocolate drizzle. Think of these as a fantastic mix between your favorite morning banana pancakes (you know that texture – where the bananas start to caramelize on the bottom of the pancake) and that chocolate covered banana that you always crave after watching Arrested Development. Oh.. and then throw a warm and flaky scone into the mix [and maybe some coffee on the side]. BOOM. So amazing.

Caramelized Banana Scones with Whiskey Chocolate Drizzle

basic scone recipe adapted from Smitten Kitchen

2 bananas, peeled and cut into chunks + 1 Tablespoon sugar + 1 Tablespoon butter
1 1/2 cups all purpose flour
1/4 cup sugar + more to sprinkle on top
1 1/2 teaspoons baking soda
1/2 teaspoon salt
6 Tablespoons cold butter, cut into chunks
1/4 cup milk
1 egg

For the drizzle:

2.5 ounces dark chocolate
1/4 cup milk (+ a few more tablespoons to thin it to desired consistency)
1 Tablespoon sugar
2 teaspoons whiskey

Start by caramelizing the bananas: Melt 1 tablespoon butter over medium low in a small skillet. Roll the bananas in the tablespoon of sugar and transfer to skillet. Let the bananas caramelize until they start to brown and break down but remove from heat before they become mushy.

Preheat oven to 375 degrees. In a large mixing bowl, combine the flour, salt, sugar, and baking soda. Use your hands or a pastry knife to incorporate the butter until a coarse dough as formed. Mix in the egg and milk until just incorporated (don’t overmix!). Fold in the bananas and transfer dough to a floured surface. Flatten dough and make an inch thick dough. Cut the dough into 6 pieces (like a pie!) and transfer to a greased baking sheet. Sprinkle with coarse sugar and cook for 30 minutes or until firm.

To make the drizzle: In a double broiler, melt the chocolate, milk, and sugar. Whisk constantly until everything is combined and remove from heat. Let cool to room temperature and whisk in the whiskey. If too thick to drizzle, add a little milk (a teaspoon at a time) until your desired consistency is reached. Drizzle over warm scones.

Track of the day:

Veggie Dogs & Winter Fires

1.20.2013

No recipe post today. Just an adventure in the woods geode hunting, roasting veggie dogs, listening to tapes, and playing around a fire.

Hope everyone is having a wonderful weekend. It was so nice to step away from my stove and cook over an open fire. To drink a few beers before 3 pm. To wonder in the woods on a brisk day. To watch the sun set over the water. To go on an outdoor adventure in the middle of January.

Searchable Saturdays

1.19.2013

Mixing up the format again for Searchable Saturdays…because I can. Let me know what you think. Cool? Cool.

1. I’m constantly looking for inspiration in new forms and ordered this quarterly publication this week. I LOVE low-fi photography and cannot wait to get this in the mail! Ordered their summer issue but the winter one is on sale right now for 11 bucks. Go check it out!

2. I’ve had the worst spring fever this week and it has sparked a lusting for high-waisted shorts and round sunglasses. Check out my spring style board on pinterest for a look into all the fashion lusting I’ve been doing.

3. This picture may have made me drool a little bit. Lettuce, Avocado, Cucumber, and Peanut Sauce?! Yes, please!

4. With spring fever comes a small feeling of stir-crazy. I am SO ready to road trip and go swimming and go canoeing and sleep under the star. Gah!

Well, I hope that everyone has a wonderful weekend! I am off to drag Wyatt on a hiking and winter picnic excursion because 50 degrees is warm enough for my stir-crazy to demand an adventure.

Winter Bruschetta

1.16.2013

Oh man, I have been hit with spring fever. Between planning a March getaway trip and drooling over spring fashion, I am ready to be on a warm beach with a beergarita! And let me tell you – this is the worst possible time to be struck with this spring fever. Not only is vacation still 2 months away but it’s also been in the 20s here all week (and plans to stay that way).

So how in the world do I cope with this spring fever without quitting my day job and moving down to Austin, Texas where the sun always shines (that is a bit of an exaggeration but you know what I mean)? Well, let’s figure this out. What do I miss? Fresh Bruschetta, high-waisted shorts, laying in the grass with our tape player, and lake days. I can’t really think of a way to imitate laying in the grass…unless, of course, if I wanted to snuggle my hair into our huge cacti collection that resides in the kitchen (OUCH!). But I can drag Wyatt on winter lake picnics with warm soup and Mexican hot cocoa. And I can layer up with some tights and knee high socks under my shorts. Done and done. Now, onto the bruschetta? Gahhh…could you imagine traditional bruschetta in January? So filmy and flavorless…yuck. But what if we used winter vegetables? Like sweet potatoes and onions? And still stuck it on a warmed and buttered baguette? Now we are talking!

Winter Bruschetta

1 fresh baguette, sliced into 1 inch thick pieces
1 large sweet potato or small butternut squash, peeled and cubed
1 onion, cut into large chunks
3 garlic cloves, minced
3 Tablespoons olive oil, divided
1/2 cup cheddar cheese, shredded (omit to make vegan)
2 Tablespoon fresh sage, chopped + divided
Salt/Pepper, to taste

Preheat oven to 400 degrees. In a large oven safe pan, toss together the sweet potato or squash, onion, garlic cloves, half the sage, salt, pepper, and 2 tablespoon olive oil. Roast in the oven for 25-30 minutes or until the squash/potato can be pierced nicely with a fork (but does not become mushy). Remove from oven and let cool while you prepare the bread.

To prepare the baguette: Brush the remaining olive oil on the baguette slices and top with cheddar cheese. Place under the broiler for a minute or two or until the cheese / bread is toasted. Top the bread with the potato/squash mixture and serve warm. Garnish with leftover age or, for a sweeter version, drizzle with honey.

Let’s get through the winter with Mikal Cronin:

Slow Cooker Honey Bourbon Barbecue Sauce

1.15.2013

If close up pictures of french fries doesn’t make you want to ditch your soup dinner plans and run out to the nearest diner then I do not know what does. Sorry that I just ruined your diet with this photo. Don’t worry, you can start again tomorrow.

I grew up a firm believer that ketchup was for eggs and barbecue sauce was for french fries. Although I’ve grown out of lathering ketchup all over my morning scramble, I still cannot resist a big side of tangy barbecue sauce to accompany my french fries and tofu nuggets (yes, I am guilty – I do enjoy those processed fake chicken nuggets that you can find in you organic freezer section at Kroger).

Although I am known to still down the occasional fry or chicken-less nuggets, I do try avoid the processed and high-fructose packed condiments that fill our grocery stores. Have your REALLY looked on the back of that condiment jar in a while? It’s a rather upsetting sight. Instead, I usually whip up a batch our this barbecue sauce and it usually holds me through all summer (and I participate in A LOT of grill outs every summer).

I decided to mix it up and try a new bbq sauce this time around. It’s definitely not the traditional bbq sauce you are used to (I’d suggest using this recipe if you are looking for that) but it’s a great sauce to use for special occasions. It’s a wonderful way to add new flavor to your condiments or to fancy up a side of fries at a party. The bourbon gives it the inevitable and sophisticated alcoholic aroma while the honey helps sweeten and tone it down.

I made this in my slow cooker so I could walk away and not worry about it. But it would probably be made just as easy in a saucepan by throwing in all your ingredients and letting it simmer down to your desired consistency (bet it wouldn’t take more than 30 minutes!).

Slow Cooker Honey Bourbon Barbecue Sauce

1 tablespoon olive oil
1/2 onion, diced
2 garlic cloves, minced
12 ounces of tomato sauce
1/3 cup bourbon
1/2 cup honey
1/2 cup brown sugar
1/4 cup cider vinegar
2 Tablespoons soy sauce
1 teaspoons Worcestershire sauce
dash of hot sauce, optional
salt, to taste

Heat the olive oil over medium in a small skillet. Add onions and sauté until translucent (about five or so minutes). Add in the garlic and cook for another minute. Remove from heat.

Combine all ingredients in a slow cooker and turn the slow cooker on low. Let cook for 8 hours. If the sauce is too thin after 8 hours, remove the lid and let cook down to desired consistency.

Use an immersion blender to blend into a smooth sauce or leave the small chunks of onions (they are delicious!).

Serve right away or transfer to an airtight container in the fridge for up to a week. If you’d like to keep it longer, freeze it in ice cube trays for easy access to later.

Because Nobunny is both saucy and probably a bit alcoholic (yeah - not really sure what that means either):

Sweet Potato and Mascarpone Ravioli with Caramelized Onions

1.14.2013

Did I tell you about Christmas? I received so many wonderful kitchen tools and they have been filling my free time with cooking inspiration. First, I received a Tagine which is a wonderful Moroccan clay pot that I’ve been using to cook up flavorful veggie strews. Have you ever cooked with preserved lemons? Or harissa? I had not until I discovered the wonderful world of tagine cooking and now I am hooked!

We also received a pasta maker and ravioli press. It’s a tradition for my Ma and I to make homemade pierogies once a year so I am very acquainted with their pasta machine. But to have my own?! The options are endless! I started my adventures with this ravioli. There is something so wonderful about the creamy mascarpone that pairs nicely with the sweetness of the potatoes and then the savory garlic and onions.

Before we get started I have to tell you that I did a total no-no. In my recipe, I posted a link to ANOTHER recipe so you have to [gasp] follow two recipes at the same time. I know this is both annoying and could possibly even be confusing. BUT, I promise I did it for a reason [and that reason was NOT laziness]! This was my first time making homemade pasta on my own and I am no where near an expert. Thus, I didn’t really feel like it was right trying to tell you how to make it since I am still in my learning phase of this process. And instead, I sent you to a REALLY informative and easy to follow link that I used to make the dough for this recipe. So, I know you are wondering, why even post this recipe at all? Well because the ravioli filing / combo was totally my own inspiration and I found it too damn delicious not to share on here! So, don’t be mad! And I promise I’ll hopefully have my own step-by-step tutorial on homemade pasta one day. Until then, The Kitchn is a wonderful guide. Now, let’s make some ravioli!

Sweet Potato and Mascarpone Ravioli with Caramelized Onions

For the pasta dough:

I followed The Kitc hn’s recipe found here

For the filling:

2 sweet potatoes, peeled
1/2 vanilla bean
1/4 cup mascarpone cheese
1/2 Tablespoon lemon juice
Salt

Topping / Sauce:

1 large onion, chopped
3 garlic cloves, minced
1 Tablespoon dried thyme
Salt/Pepper
1 Tablespoon butter
1 Tablespoon olive oil

Parmesan

To prep the filling: Bring a large saucepan full of salted water to a boil. Peel and dice the sweet potatoes and add to the boiling water. Let boil until a fork can easily pierce through them (about 25 minutes). Drain the potatoes and let cool. While that is cooling, slice the vanilla bean in half and scrap out the seeds. Once the potatoes have cooled, mash with the vanilla seeds (discard the pod), mascarpone, lemon juice, and salt. Set aside.

Follow the Kitchn’s recipe on how to make the dough (follow through step 8).

Once the dough is rolled out to your desired consistency, lay across your ravioli press and fill each pocket with a tablespoon of filling. Lay another sheet of dough across the top and use a heavy rolling pin to gently roll back and forth over the ravioli until its sealed. Repeat with the rest of the dough / filling.

Bring a large saucepan full of salted water to a boil. Add the prepared ravioli (only doing about 6-8 at a time, depending on how large your pot is) and let cook for 2-3 minutes or until they float. Transfer to a wire rack and repeat with the rest of the ravioli.

To make the topping / sauce: Heat the butter and olive oil in a saucepan over medium low. Add in the onions and sauté for about 5 minutes or until they become translucent. Add in the garlic, turn the heat down to low, and let cook for 30 to 45 minutes or until caramelized. Finally, add in the thyme, boiled ravioli, salt, and pepper and turn the heat back up to medium. Saute for about five minutes or until the ravioli just starts to brown.

Serve warm with shaved parmesan.

Track of the day:

Harissa Paste

1.04.2013

Happy Friday! Any big plans for the weekend? I didn’t start my work week until Wednesday so this week kind of feels like cheating…did I really earn weekend already? I could get use to this 3 day week thing! As for my weekend? The only thing I have planned to to make some homemade ravioli (now if I could only decide on ONE filling option…).

Continuing with my New Years resolution to eat less processed food, I decided to make my own harissa paste instead of heading to the specialty market to pick up a bottle of it. I needed some harissa paste because I received a beautiful Tagine for Christmas and have been cooking in it non-stop. It’s such an easy, delicious, and ridiculously healthy way to whip up a batch full of hearty veggies drenched in flavorful Middle Eastern or African spices.

So what exactly is harissa paste? It’s a condiment made out of chiles that will have varying ingredients depending on location. It’s been known to be used in African, Moroccan, and several other Middle Eastern countries. I added a few teaspoons of it to a butternut squash, raisin, and shallots combination I made the other day and it was delightful. I plan to use the leftover paste as a condiment on sandwiches (adding a little bit of honey bring the spice level down without compromising the wonderful flavor). I’ve also heard of peopling dipping fresh bread into it or adding it to cooked couscous.

This recipe can also be made with fresh chiles (just omit the soaking process). I am eager to grow some in my garden this summer so we can experiment more!

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Pear, Brie, & Spicy Brown Mustard Grilled Cheese on Pumpernickel

1.02.2013

One of my 2013 goals was to eat less processed food so I started my new journey today with some homemade bread. And not just any homemade bread – pumpernickel bread! Have you ever made pumpernickel bread before? I always knew that the flavor was complex but I was blown away by the flavor profile of this bread. We are talking coffee, chocolate, cornmeal, and molasses all going into this wonderfully delicious loaf. I’ll be posting the recipe for the bread tomorrow so make sure to check back if you are interested in making your own!

As for today? How about a seriously dangerous grilled cheese recipe? Like peanut butter and jelly, pumpernickel bread and spicy mustard were made for each other. There is something about the tangy mustard that lightens up the complexity of pumpernickel perfectly. Then throw in some sweet pear and melty brie? Irresistible! I thought keeping brie around the house was hard enough…now with this sandwich option it is going to be straight up impossible.

This recipe is like the winter version to my fall Apple, Brie, Arugula and Fig Grilled Cheese but with a bit more tang and less sweet. It still hits the spots with the salty/sweet pulling at your tastebuds and leaves you wondering why you would ever make a grilled cheese without brie again.

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Quick & Easy Lentil Soup

1.01.2013

Did you have a wonderful New Year?! Did you get to kiss that special someone at midnight and maybe drink a little too much bubbly? Yeah, me too. Ah well. How about we start off the new year right with this super healthy and delicious lentil soup?

I usually make dinner for Wyatt pretty much every night and this has been going on for well over a year now. However, I just recently found out his favorite soup is lentil soup. That means all this time I’ve been making these elaborate and time consuming (and delicious… see Curried Butternut Squash Soup with Goat Cheese Croutons and Rosemary Soup with Rustic Bread) when I could have just made this simple lentil stew. Go figure!

This soup is not only easy but it’s packed full of vegetables and protein. Not bad, eh? And this recipe made enough for us to enjoy for two meals plus some for me to freeze for later! It’s dairy free so it freezes super well and will go perfect with a big salad or crusty bread or grilled cheese.

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A Look Back at 2012

12.31.2012

No food post today. Just a small reflection 2012 and thoughts on opening the door to 2013. 2012 was a year of change…for both the better and the worse. I graduated from Indiana University, moved in with Wyatt, scored a full time job working with indie rock music, adopted Tuko, and continued to blog almost daily here on VV.

Graduating from college was both exhilarating and a let down. I had spent my whole life dreaming of moving away and going to school but graduating made me realize that I probably should have dreamed bigger. I came out of college feeling lost and restless and full of doubt. Scoring a full time job out of school should have probably made me proud but instead it left me feeling empty and wondering if this was the climax of my life. It’s been six months since I graduated and I am in a much better place then I was but am still hoping 2013 will bring a bright and fresh outlook.

Despite being filled with so much doubt, 2013 was also an amazing year of learning and discovery. We had wonderful year raising our oh so hyper puppy Tuko, I took up yoga, many friends moved away and I met many new ones, we moved into our first official ‘home’ for me to decorate all by myself, we finally adventured to the southwest, and my cooking and photography continued to grow.

As we move into 2013, I am hoping for more adventure and new discoveries. I tend to make goals every season but still wanted to make a few 2013 resolutions…here is what I’ve got so far:

1. More adventures close to home

2. Less doubt, More Risk

3. Less processed foods

4. Work on photography

5. Keep moving forward & always improving

6. Continue to surround myself with positive people

Hope everyone rings in the new year with their favorite people. And I hope you continue to follow VV in 2013… I’d like to think it’s only getting better every day! Annnnd to end the post, here are a few favorite photos from the year:

Candied Orange Peels

12.20.2012

If you live in the Midwest (like myself), you may be bracing yourself for the big Draco Storm (when did they start naming thunderstorm? I get naming hurricanes and tornadoes but T-storms?) that is planned to hit within the next two days. We had our first wave last night with constant rainfall all night long. What does this mean? It’s time to lock myself in the kitchen and get Christmas baking!

This is the first time I’ve ever made sugared peels and I was pleasantly surprised with the process. Yes, it takes awhile but it’s not labor intensive at all and is a super easy project to have on the side while you bake up other Christmas goodies.

I made these to go into a little gift box that I’m making for Wyatt. He loves getting an Old Fashioned cocktail when we go out for fancy dates so I thought it would be fun to make him a little kit for home. I’ve included a nice bottle of bourbon, bitters, some fancy maraschino cherries, and now these homemade orange peel. Even if these peels are too sweet for him to put in his cocktail, I’ll enjoy the extra touch of sugar when he makes mine!

I highly recommend using organic oranges for this. Since you are using the peel any sort of pesticides used to grow the fruit will have seeped onto the peel…better to be safe than sorry!

Candied Orange Peel

4 organic oranges
3 cups sugar, divided
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves

Start by cleaning and scrubbing the oranges very well to scrap off any dirt. Next, cut through the orange in four different sections by slicing into the peel and pith but not going all the way through. Peel the oranges and set the insides aside for a different use (my “different use” was munching on them for an after dinner snack and again for breakfast).

Add the orange peels to a saucepan and fill with water until they are all covered. Bring the water to a boil over medium high heat and then reduce to a simmer. Let simmer for 20 minutes and remove from heat. Strain the water and let the peels cool until they are okay to touch.

Okay, this is the trickiest part! It’s time to remove the pith from the peels (the white part) or the end result will be tart. I used a spoon and scrapped off the pith as much as possible (don’t feel like you have to get the white part COMPLETELY gone but the more you scrape away the sweeter they will be). Cut the orange peels into long, thin strips.

Next, add 2 cups of sugar and 1 cup of water to a small saucepan. Bring to a simmer over medium heat and stir often until the sugar has dissolved (about five minutes). Add in the orange peels and let simmer for 40 minutes. Remove from heat and let the peels cool in the sugar water (I let them cool for about an hour so they could continue to absorb the sugary syrup).

Once cooled, combine 1 cup sugar, cinnamon, nutmeg, and cloves in a shallow dish. Using a fork or slotted spoon, remove the peels (one at a time) and dip in the sugar mixture. Transfer to wax paper and repeat with the rest of the peels. Let them sit out at room temperature overnight to harden.

Enjoy as a snack or dessert or in your next fancy cocktail!