It is hard to believe Thanksgiving has come and gone. I am still
counting my blessings this Sunday morning as I have so much to be
thankful for. My family has been struggling through a difficult task,
and I continue to be amazed at the kindness and thoughtfulness of
others. Even people who do not know me very well have shed their love
upon my family and me. I have been truly humbled these past few weeks,
especially as a person who thinks she can do it all on her own. Well,
I’ve learned I most certainly cannot.
This recipe is perfect to make for someone who may be struggling with something in their life. It is amazing what a home cooked meal from a friend or stranger can do for morale. You think for a moment that everything will work out. Food is powerful, especially when it is made with love and consideration. Enjoy and share this comforting recipe that will warm your soul indeed.
1 large onion, chopped
3 cloves garlic, minced
¼ cup butter
1 T. olive oil
8-10 cups vegetable broth
2 20 oz. Northern white kidney beans
2 14 oz. diced tomatoes
3 T. tomato paste
2½ t. garlic powder
2 t. fresh parsley, chopped
1 t. salt
½ t. pepper
½ t. dried basil
3 cups fresh spinach, chopped
½ cup fresh basil, chopped
1 cup cooked small macaroni
½ cup heavy cream
½ cup Parmesan cheese, freshly grated
Saute onion and garlic in butter and olive oil in a large pot until onions are translucent, 5-7 minutes.
Next, add broth, 1 can of Northern white kidney beans, 1 can of diced tomatoes, and all liquid from the cans.
Then, stir in garlic powder, tomato paste, parsley, salt, pepper, and dried basil.
Cook on medium-low heat for 1½ hours.
Remove ½ of the
soup into a food processor and blend until smooth, or pulse an immersion
blender for several minutes throughout the entire soup.
Pour blended soup back into the pot if you used a food processor.
Add remaining cans
of Northern beans and diced tomatoes, fresh spinach, fresh basil
(reserve some for garnish), cooked macaroni, heavy cream, and Parmesan
Life is hard. Sometimes you need chocolate. This cake is a wonderful
comfort for any trial or tribulation, or so it has been for me.
Tomorrow is my mother’s 5oth Birthday. She is such a special woman.
Strong. Determined. Loving. Giving. I could really go on and on. Lately,
life has been hard on her. I think this cake is in her near future.
Happy Birthday to the woman who has shaped me into who I am today. I am forever grateful for your wisdom and love. Here’s to you and here’s to dark chocolate. I love you, mom.
2½ Cups Flour
⅔ Cup Dark Cocoa Powder
2¼ t. Baking Soda
¾ t. Kosher Salt
1½ Cups Water
2 t. Vanilla
1½ Cups Maple Syrup
⅔ Cups Applesauce, unsweetened
2½ t. White Vinegar
4-6 T. Strongly Brewed Coffee
4-5 T. Dark Cocoa Powder
Pinch of Salt
1 t. Coffee grounds
1 Cup Sugar
8 T. Vegan Butter, Melted
2 t. Vanilla
⅓ Cup Coconut milk
Preheat oven to 350 degrees.
Sift flour, cocoa powder, baking soda, salt until well combined.
In a separate bowl, mix water, vanilla, maple syrup, applesauce, vinegar, coffee until well combined.
Gently mix wet and dry ingredients until well mixed. Be careful not to over mix.
Pour into two greased 9″ pans or one 9″x13″ pan.
Bake for 30-40 minutes or until tested with toothpick or knife and either come out clean.
Let cool before icing.
For the icing, mix cocoa, salt, coffee grounds, sugar.
Mix in melted butter, vanilla, and coconut milk until well combined.
I’ve found a new favorite yogurt. Have you tried Noosa’s Strawberry Rhubarb? It is the best yogurt I have ever had. Seriously. And it made me wonder why other yogurts don’t come in a strawberry rhubarb flavor?! So I decided to make my own.
I have wanted to make chia jam for a while. It is so quick and easy, I see this becoming a staple around the house. It would be great with any kind of fruit! Pair it up with some plain Greek yogurt and you have got a high fiber, high protein breakfast. I opted for honey to sweeten, but could use agave or even maple syrup if you’d like. Spread it on toast or eat it out the jar. It’s irresistible.
2 stalks rhubarb, chopped
1 lb strawberries, hulled and chopped
½ C honey
½ C chia seeds
rhubarb, strawberries, and honey into a pot and bring to a simmer over
medium heat. Let simmer about 10 minutes. Remove from heat.
an immersion blender, blend ingredients together. Add in chia seeds and
stir. Let cool slightly, then using a small ladle, scoop jam into jars.
When life hands you lemons…you make lots of food with lemons! This
weekend was filled with that citrusy, yellow fruit. Lemon pasta, lemon
cookies, and this Sunday morning began with these lemon poppyseed
Scones are such a perfect food. They can be breakfast. They can be
dessert. They can be sweet. They can be savory. They are just perfect.
The lemon is really a hope for summer. Hey, on a blustery, nine degree January morning, what do you expect?! I am thankful to be on the inside looking out. The snow is beautiful and the birds are many…and I’m staying warm and toasty inside.
1½ C flour
¼ C sugar
½ Tbsp baking powder
6 Tbsp butter, cold and cubed
1 egg, lightly beaten
½ C Neufchâtel cheese
1 tsp vanilla
2 Tbsp fresh lemon juice
the zest of one lemon
2 Tbsp poppyseeds
Preheat oven to 400 degrees.
Using a food
processor, pulse flour, sugar, and baking powder until well combined.
Add in cold, cubed butter and pulse until it resembles small peas.
Add in lightly
beaten egg, Neufchâtel cheese, vanilla, lemon juice, and lemon zest.
Pulse just until wet and dry ingredients come together.
Roll out dough onto floured surface. Make a round about ¾ inch thick. Cut into 6 triangles. Sprinkle with poppy seeds.
Place on baking sheet lined with parchment paper and bake for 13-15 minutes.
Cooler weather means warmer food. Each day retains less and less
heat, and turning on the oven has become more of a blessing than a
curse. The air is crisp and even the scents that it carries have
changed. Autumn is among us and we welcome it with open arms.
There are two kinds of people in this world: those who love
mushrooms, and those who don’t. I am one of those people who love them.
Hopefully you are too, but if not, there’s bound to be a mushroom-lover
in your circle that you could share this post with!
Mushrooms are one of my favorite foods and I love that they can be added to almost any dish. This stuffed version makes a wonderful starter before the main course, or even a tasty small meal just themselves!
12 stuffing mushrooms 3/4 cup chopped sweet onion 1 clove minced garlic 5 cups fresh baby spinach 1/2 cup fresh grated Parmesan 1/2 tsp salt
Clean mushrooms and remove stems from caps.
Sauté onion and garlic in olive oil until tender. Add in spinach and cook down until wilted.
Remove from heat and let cool for a minute.
Mix in Parmesan cheese and salt.
Gently fill the center of each mushroom with mixture.
Ingredients: 1 medium butternut squash, peeled, seeded, and chopped 2 cups mushrooms, chopped 1 Vidalia onion, diced 3 cloves garlic, minced 1 quart vegetable broth olive oil Several handfuls of fresh spinach
Salt and Pepper to taste Directions: Peel squash and cut in half lengthwise. Remove seeds and chop into small cubes. The smaller you chop, the faster it will cook. Sauté onions and mushrooms in olive oil. Set aside. Sauté butternut squash and garlic until soft. Add vegetable broth and bring soup to a simmer. Remove from heat and use an immersion blender to cream the soup. Blend until completely smooth. Stir in the sautéed onions and mushrooms and also the spinach. Salt and pepper to taste.