Bean and Bacon Soup w/ Crispy Sage

08 Saturday Dec 2012

Posted by in beans, seasonal, soup

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Food:

Bean and Bacon Soup w/ Crispy Sage makes a lot! (About 20 cups!)

5 c. carrots, chopped

5 c. celery chopped

5 c. butternut squash, peel, seed and cube (leftover from summer’s farmers market)

2 large onions, chopped

5 garlic cloves, chopped (left over from summer’s farmers market)

1 T. each thyme and rosemary, chopped (I used Kenyon Organics)

20 sage leaves (Kenyon Organics)

1/2 Clifford Family Bacon, chopped (if vegan or vegetarian sub coconut oil 2-4 T.)

5 c. broth (I used the broth I made from the thanksgiving turkey bones)

5 c. water

1 c. chopped parsley

2 bay leaves

salt and pepper

8 c. cooked beans, recipe to follow*

Directions:

1. Place a LARGE soup pot on the stove top over medium heat. Start by sautéing the bacon until crisp, spoon out and drain on paper towel. (If you are using oil and not bacon heat the oil over medium heat until hot and then proceed). Throw in the sage leaves and cook until just browned, careful not to burn. Spoon out and drain on paper towel.

2. Next saute the carrots, onions and celery in the leftover bacon oil. Season with salt and pepper. Toss until the veggies to soften, maybe 5-8 minutes. Next add the butternut squash, garlic, thyme and rosemary, season with a bit more salt and pepper (just a little you can always add more!). Toss again, then place lid on the pot and sweat the veggies for about 10 minutes.

3. After that 10 minutes with the lid on, take off lid and add, broth (any kind you like), water, beans and bay leaves. Bring to a boil, turn heat to medium low and simmer for 20-30 minutes.

4. Check to make sure butternut squash is tender, check for salt and pepper, add more if needed. If all is good pull soup of the heat and add the parsley. Stir to combine.

5. Serve piping hot, garnish with crispy bacon and sage. Drizzle with olive oil and a sprinkle of Parmesan cheese.

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*Basic beans

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1. Cooking your own beans is easy, cheaper and healthier! Soak three cups of your favorite beans in water overnight (at least 20 hours). For this soup I would suggest white beans, garbanzo beans, or I used these gorgeous adzuki beans I scored at the farmers market this summer.

2. Drain the beans, place them in heavy bottom pot and cover with enough water to cover about two inches above the beans. Throw in a finger long piece of kombu (kombu is a sea vegetable that helps tenderize the beans and adds minerals. You can find kombu at most health food stores or asian markets). Bring beans to a boil and let boil for 5 minutes, skim any foam that forms on the top. Then turn down heat to medium low, place lid on the pot and simmer for 1 hour to 1 1/2 hours depending on the beans. You’ll need to check them, you do this by taking one out and lightly smashing it with your finger, if it does this effortlessly they are done.

3. When done, turn off heat and let them cool. Drain. Ready to use!

Nutrition:

Beans- Adzuki beans are not only high in protein but easier to digest than most beans. Surpassed in importance by the soybeans. Adzuki beans are an excellent source of fiber and protein. They are also rich in vitamins, folic acid, B3, a very good source of B1, B6 and B2. Rich in high levels of trace minerals molybdenum, copper, manganese and zinc. In addition to supplying high levels od soluble fiber and protein the trace mineral molybdenum which is necessary for the production of an enzyme called sulfite oxidase, one of the most important enzymes in a liver detoxification pathway called sulfoxidation. Poor sulfoxidation is associated with neurodegenerative diseases such as Parkinson’s and Alzheimer’s disease and with inflammatory conditions, including rheumatoid arthritis, delayed food sensitivity, multiple chemical sensitivities, and diet-responsive autism. Food is so powerful, eating a variety and an abundance of plant-based nutrient dense foods is vital for a happy healthy life.

Love:

I am a sucker for soup, especially this time of year. The first time I made this soup was for Sunday dinner with friends a week before we left for Italy, the best part is that I had just attended our last farmers market of the season and ALL my ingredients were local! The whole time I was in Italy I yearned for a bowl of soup, I couldn’t wait to get home and make another batch of this Bean and Bacon Soup w/ Crispy Sage. Soup to me is love, love for veggies, love for beans and love for a bowl of warmth. I have mentioned before that I think soup is the perfect lunch, I made it for this last weeks lunches. This soup is portable, full of vegetables, protein and light put filling. This batch made so much I froze some for one of those weeks I might just need a break from cooking. Soup is love. Whip up a pot and love and sit back and ENJOY!

Gluten-Free Pumpkin Chocolate Chip Bread

03 Monday Dec 2012

Posted by in breakfast, cake, cookies, DIY, homemade gifts, seasonal

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Love:

I need pumpkin bread in my life, here’s to hoping you do to. ENJOY!

Food:

Gluten-Free Pumpkin Chocolate Chip Bread- makes 2 loaves

*Preheat oven to 350 degrees

Dry ingredients:

2 3/4 c. oat flour, (you can make your own by placing thick raw oats into the food processor or blender and grinding down into flour)

3/4 c. coconut flour (can be found at Whole Foods, Harmon’s, Good Earth, adds fiber, flavor and can replace up to 20% of flour in a recipe)

1/2 tsp. salt

2 1/4 tsp. baking soda

1 tsp. cinnamon

1 tsp. nutmeg

1/4 tsp. clove

1/4 tsp. ginger

2 c. chocolate chips (semi-sweet)

1. Sift all dry ingredients together in a bowl. Toss in the chocolate chips and set aside.

Wet ingredients:

4 eggs

3/4 c. almond milk (I used homemade)

1 c. applesauce (I was given a jar of homemade from my favorite apple farmers’ wife this summer at the Farmers Market)

3/4 c. honey (I used Clifford Family Farms)

1 tsp. vanilla

1 1/2 c. fresh pumpkin puree (*recipe to follow)

2. Place all the wet ingredients in the food processor or blender and pulse till all wet ingredients are mixed together.

3. Add the wet ingredients to the dry and mix well, be sure not to over mix.

4. Pour into two greased loaf pans (regular sized, not small) and bake @350 for 1 hour.

5. Let cool completely before diving in!

*Fresh Pumpkin Puree

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1. Wash your pumpkin. Cut the pumpkin in half, scoop out the seeds (dry seeds and make roasted pumpkin seeds). Place cut side down on baking sheet lined with parchment paper. Bake @400 degrees for about an hour. Half way through turn right side up.

2. Let pumpkin cool enough to a handle, scoop flesh out into your food processor or blender. Puree. You may need to add a bit of water to get things moving.

3. Place a fine mesh strainer lined with cheesecloth over a bowl, scoop the pureed pumpkin into the strainer. Let this strain for about 1 hour. Ready to use!(I use my leftovers in our hot cereal or our raw oatmeal!)

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Nutrition:

Pumpkin- Winter squash especially the darker-fleshed varieties like pumpkin and acorn provide exceptional amounts of carotenes, which as been shown to exert a protective effect against many cancers particularly lung cancer. In addition to cancer and heart disease, diets rich in carotenes also appear to offer protection against developing type 2 diabetes, with pumpkin consumption being the most protective. Pumpkin seeds have also been shown to be helpful in reducing symptoms of benign prostatic hyperplasia (BPH).

BAKE SALE

03 Wednesday Oct 2012

Posted by in cookies, dessert, Events

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We’re Having a BAKE SALE!

Slow Food Utah and Liberty Heights Fresh are hosting a bake sale for me!

                   1290 S. 1100 E., SLC

  • WHEN:      Sunday, Oct. 7, 11:00 a.m. – 3:00 p.m.
  • WHAT:       we will be selling baked goods of all kinds, mostly homemade
  • WHY:          this is a mini-fundraiser for our delegate, Brooke Cordray, to attend the International Slow Food Conference – Terra Madre  – in Italy later this month

Come and treat your taste buds to some delicious baked goodness!

P.S. I will be making the gluten-free/ vegan baked goods for our friends with dietary restrictions.

Bok Choy Quinoa Soup with Miso, Herbs and Lime

25 Tuesday Sep 2012

Posted by in quinoa, soup, vegan

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Food:

Bok Choy Quinoa Soup with Miso, Herbs and Lime- 4 servings

4 c. veggie broth (I used homemade, *recipe to follow)

4 c. water

3 c. cooked quinoa

4-6 baby Bok choy, cleaned and chopped

2 large cloves of garlic, peeled and cut in half

2 inch long pieces of ginger, peeled and cut in half

1 Fresno chile, chopped (remove seeds if you don’t want it to spicy)

1 tsp. coconut oil

1/4 c. Bragg’s Liquid Amino’s (you could use tamari or low sodium soy sauce)

1/4 c. mirin (rice cooking wine, find in the international isle)

2 T. chopped mint

2 T. chopped parsley

2 T. chopped cilantro

1/4 c. scallions, chopped and divided

2 limes, one for the broth and the other divided into 4 wedges for garnish

4 tsp. unpasteurized miso (I like Westbrae Natural Organic Mellow Red Miso)

*sesame oil and or chile oil to drizzle on top

*Gomashio to sprinkle on top

Directions:

1. Place a medium size soup pot on stove over medium heat. Add the coconut oil, when the coconut oil is warm add the garlic and the ginger. Let the garlic and ginger brown on each side for just a minute. When the garlic and ginger are toasty add the Fresno chile and saute for another minute. When the Fresno chile becomes fragrant and browned just a bit add the veggie broth and water. Bring to a boil, then turn down the heat to a simmer and simmer for 20 minutes, add 2 T chopped scallions.

2. While you are waiting for the broth, divide the Bok choy and the cooked quinoa (3/4 c. each) between 4 bowls (don’t worry the broth will wilt the Bok choy just enough). In another bowl mix together the chopped mint, parsley, cilantro and scallions. Divide the herb/scallion mixture between the 4 bowls.

3. When the broth has simmered for 20 minutes fish out the garlic cloves, place them on your cutting board and smash them with a fork. Add the smashed garlic back to the broth along with the Bragg’s Liquid Amino’s and the mirin and simmer for another 5-10 minutes.

4. When you have simmered the broth for the last time take the soup pot of the heat and whisk in the miso (heat will kill all the good stuff in miso this is why it is important to remove from the heat before adding) and the juice of one lime. Divide the broth between the four bowls and garnish with sesame oil and or chile oil, a little gomashio and a wedge of lime. EAT IMMEDIATELY! (or place in individual containers like I did for lunch…mmm!)

*Homemade Veggie Broth

I like to make my veggie broth with whatever I have hanging out in the fridge at the end of the week, this week it was…

Carrots, celery, onions, scallions, bell peppers, garlic and broccoli stems.

Then I added, fresh swiss chard and tomatoes from my garden along with parsley and cilantro stems.

Add a gallon of water and 1 T. each of celtic gray salt and white peppercorns. Simmer for three hours. Let cool. Strain through a colander and then through a fine mesh strainer. Store in freezer safe bags in the freezer until ready to use. My last batch made 9 c. of veggie broth!

Nutrition:

Ginger- Ginger is a classic tonic for the digestive tract. It stimulates digestion and keeps intestinal muscles toned. Is an anti-inflammatory agent, it also helps support healthy cardiovascular system.

Garlic- Broad-spectrum antibiotic that combats bacteria, intestinal parasites and viruses. Lowers blood pressure and blood cholesterol, discourages dangerous blood clotting. Contains multiple anti-cancer compounds, antioxidants, and tops the National Cancer Institutes list of potential cancer preventative food. Great for colds and helps boost immune system.

Parsley- A blood builder and purifier, good for stimulating brain activity. High in iron and rich in copper and manganese. Helps release retained water from the body.

Cilantro- Helps to eliminate the heavy metal build up of mercury and lead from the bones and the tissues in the body.

Mint- Great for an upset stomach, helps soothe the intestines.

Miso- Is rich in active enzymes and probiotics, or friendly bacteria.

Love:

This soup is very similar to my other recipe The Soup which is a staple in my house. But what I like about this version is that it is a great transitional soup from summer to fall and fall to winter. It is very light because of the quinoa and Bok choy but warm from the spicy ginger, garlic and Fresno chile, soothing from the herbs and has fresh kick from the lime. I like to believe it is very healing like Homemade Chicken Soup but a vegetarian or vegan version. I made this for our lunches this week and what I great idea that was considering the last two days have been a little cooler. I was happy to get my garlic, herbs and Bok choy from the Farmers Market this last weekend.  I hope you are all starting to slow down a bit like us, this soup is a good place to start. ENJOY!

Monday Housewife Day Roundup

17 Monday Sep 2012

Posted by in breakfast, DIY, quinoa, Snack

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Love:

I posted the picture above on Instagram with a caption that read “I can’t tell you how many dishes I wash on Monday’s!” I lovingly refer to Monday’s as ‘Monday Housewife Day’ and this day is by far the busiest day in my kitchen. Most weeks I feel lucky to have a day that is dedicated to the prep of our meals, other weeks I feel like a slave to my kitchen. Today was one of those days that I just wanted to bust out of here and get lost in Lululemon (which I actually did but quickly got my butt home and back to work!). Our weeks tend to be busy and having breakfast, lunch and dinner prepped makes things a whole lot easier. Even though it’s sometimes a struggle to get through all the recipes I have for myself, I’m always thankful the rest of the week is easy in the kitchen department. I thought I would share the recipes I am using this week to make my life a little easier. Who know’s maybe one of these ideas with help make your life in the kitchen a little easier.

Food:

Here’s what I have going on in the fridge-

1. DIY Coconut Granola: Breakfast is organic plain yogurt, blueberries (farmers market) and granola topped with chia seeds and Dandy Tea to drink. *I should mention that I like to pre-portion out the blueberries into conatiners so in the morning all I have to do is add the yogurt, granola and chia seeds. This makes them portable, which is great when your sweetie is running out the door!

2. Lunch: Brown rice, steamed broccoli (farmers market) and sautéed Bok choy (farmers market) and Caramel Cooked Tofu.

3. Dinner: tonight is Toasted Millet Salad, this is a new favorite in our house. I made it last Thursday and made extra which is what we ate tonight. BUT, we will probably be having it again this week! Easy and super delish.

4. Dinner for tomorrow (I made this ahead because I have a very long work day tomorrow) and leftovers for lunch later in the week: Roasted Potato Onion and Rosemary Crustless Quiche. I thought I could just warm it up when I get home and serve it with a quick arugula salad. (We had a little slice with our Toasted Millet Salad tonight and it was very delicious.)

5. I make a batch of Gluten Free-Vegan Zucchini Muffins for my clients this week, as well as DIY Almond Butter to dip my apple slices in!

6. Snack: last but not least I made Pan-Fried Quinoa Cakes that I found in the Oprah Magazine at work (shh… don’t tell them it was me who ripped out that page!). I actually baked mine @375 degrees for 35 minutes. I had to eat one to make sure they were okay and they were fabulous and will make a great snack on the go.

Well, that just a taste of what it looked like today in my kitchen on Monday Housewife Day. Hope you all enjoy these new recipes as much as me.

Slow Food Utah-Feast of Five Senses

10 Monday Sep 2012

Posted by in Events, seasonal

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Here’s a look at this years invite for Slow Food Utah’s Feast of Five Senses that will be held at the Alta Club downtown this coming Sunday September 16, 2012. Billy and I had a wonderful time last year enjoying the food, libations and silent auction, the best part is that ALL of the money that is raised goes to fund microgrants for our LOCAL community. I hope you will join us. To find out more about this event and all things happening with Slow Food Utah, check out our new website here.

Zucchini Muffins- Gluten Free and Vegan

27 Monday Aug 2012

Posted by in breakfast, dessert, homemade gifts, seasonal, vegan

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Love:

Every summer aren’t we all trying to figure out what to do with all the zucchini growing in our gardens?! Or maybe you have a friend or neighbor who keeps gifting the git of zucchini that just keeps on giving. Well, I thought why not make Oatmeal Zucchini Chocolate Bread and Zucchini Muffins and do a taste test to see which one my peeps prefer, the muffins were the winner. They were my favorite, but I do this all for you so I was glad they were a hit. I think this is the third batch I have made, the first batch was to test out, the second batch we took camping and this third batch is for my cute friend Ashton who just had a baby. They are perfect for any occasion and they are great to grab on the run. Maybe you could make these for whom ever keeps bringing these beauties to your door, ENJOY!

Food:

Zucchini Muffins– makes 12

3/4 c. quinoa flour

3/4 c. buckwheat flour

1/3 c. coconut flour

1/2 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

2 very ripe bananas

1 medium zucchini, shredded

1/2 c. nut milk

6 T. coconut oil

6 T. local honey or pure maple syrup

2 tsp. vanilla

Directions:

1. Pre heat oven to 350 degrees. Line muffin pan with muffin liners.

2. In a large mixing bowl, sift all the dry ingredients together.

3. In a food processor pulse together the banana’s, nut milk, coconut oil, honey or maple syrup and vanilla until mixed.

4. Add the wet mixture to the dry mixture and stir well. Don’t over mix. Next add the shredded zucchini and mix again until the zucchini is well incorporated.

5. Fill the muffin liners with the batter and bake for 20- 25 minutes until golden brown on top and a toothpick inserted comes out clean.

Cosmo Hippie Chef Birthday

12 Sunday Aug 2012

Posted by in appetizer, cake, dessert, seasonal, Side dish

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Love:

Today was my 33rd birthday! All I wanted was to stay home relax and spend time with my sweetie and our fury children, OH YA AND EAT FABULOUS FOOD. Well, that is just what I did. Thought I would share the food with y’all. ENJOY!

–Breakfast–

Drake Family Farm Goat Yogurt and fresh strawberries from the Farmers Market

Clifford Family Farm Bacon

Gluten Free, Vegan zucchini muffins (will post the recipe soon!)

Iced Dirty Chai from Tulie Bakery

–Lunch-

Fresh Watermelon Coconut Water

Baby Swiss Cheese, Apple sandwich on Crumb Brothers Bread (all from the Farmers Market), Dijon mustard for the man

–Dinner-

Figs stuffed with Drake Family Farm Goat Cheese (both from the Farmers Market) wrapped in Prosciutto

Heirloom Tomato (Farmers Market) Mozzarella (Caputo’s Deli) Basil (Farmers Market) Stacks, with Slide Ridge Honey Vinegar, olive oil and salt and pepper

–Dessert-

And there was cake- Carrot Pecan Cake w/Cream Cheese Frosting (I had declined a cake offer from my mom, but my sweetie surprised with this!) I guess one piece won’t kill me.

It was a great day, thanks for all the birthday love.

Homemade Chocolate Ice Cream- Happy Birthday Y’all

09 Thursday Aug 2012

Posted by in dessert, DIY, homemade gifts

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Love:

I scream, you scream, we all scream for ice cream! Truth be told I’m not actually a huge ice cream fan, but this recipe changed my mind. It’s not to sweet, it’s the perfect amount of chocolate and super easy to make. Not to mention with the heat we have been experiencing here in the City of Salt, it has been the perfect cold treat in the evening out on the deck. I have made 4 batches already this summer, one batch was for my sweeties b-day just a few weeks ago. I’m thinking about whipping up another batch for my b-day this weekend! It’s perfect for any old reason but especially sweet for someones birthday. Know anyone who could use some Homemade Ice Cream? Well get out the ice cream machines, this recipe is a hit!

Food:

Homemade Chocolate Ice Cream– Makes 1 quart

2 c. organic whole milk

2 local eggs

1 c. sugar (I use succant)

1 tsp. vanilla

4 oz chocolate (I used an endangered species chocolate bar that was 80% cacao)

pinch salt

Directions:

1. Melt the chocolate over a double boiler (place a glass bowl over simmering water in a small saucepan). When the chocolate has melted, whisk in 1 c. milk. Blend well, take bowl off the saucepan and let cool.

2. Beat the eggs until light in color, about 5 minutes (I use my food processor to do this). Next add sugar, mix until sugar is dissolved. Then add vanilla, salt and milk. Blend until well mixed.

3. Add the eggy milk mixture to the melty chocolatey mixture and whisk all together.

4. Refrigerate this mixture until cold 1-2 hours. Then pour the chilled mixture into your ice cream machine and process for 30 minutes. Scoop into a freezer safe container and let the ice cream set up for at least an hour before devouring (if you can wait that long!). ENJOY, and HAPPY BIRTHDAY Y’all!

*Sugared Almonds-topping*

Place 1 c. sliced almonds in a saucepan over medium heat. Sprinkle on a couple teaspoons of sugar. Toss the almonds and sugar around in the pan until the sugar has melted and the almonds start to clump together.

Summer Sides- Potato Zucchini Bake & Raw Corn Salad

30 Monday Jul 2012

Posted by in salad, seasonal, Side dish

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Food:

Potato Zucchini Bake 6-9 servings

2 c. cubed red potatoes (farmers market)

2 c. cubed zucchini (farmers market)

4 small shallots, chopped (Big Papa’s garden)

1/4- 1/2 c. chopped parsley (my garden)

1/4-1/2 c. chopped mint (farmers market)

6 oz Aggiano Beehive Cheese, cubed (farmers market)

salt and pepper to taste

Directions:

1. Preheat the oven to 365 degrees. In a large bowl mix the potatoes, zucchini, shallots, cheese, mint and parsley. Season liberally with salt and pepper. Toss again.

2. Pour the mixture into your favorite medium size baking dish. Press the mixture into the dish to even it out and compact it just a bit.

3. Bake for 45 minutes or until the top is slightly brown and the cheese is super melty. Cool just a minute and serve warm.

Raw Corn Salad serves 6

6 ears of raw corn, cut the kernels from the cob (farmers market)

1- 1 1/2 c. cherry tomatoes, halved (my garden)

1 cucumber, peeled, seeds removed and diced (farmers market)

1-2 garlic cloves, minced (farmers market)

1/4 c. chopped basil (my garden)

2 T. Slide Ridge Honey Vinegar

1 T. olive oil

salt and pepper to taste

1. Place the raw corn kernels, tomatoes, cucumber, garlic and chopped basil in a bowl. Toss lightly.

2. In a separate bowl mix together the vinegar and olive oil. Season to taste with salt and pepper.

3. Drizzle the vinegar/olive oil mixture over the corn mixture and toss lightly. Refrigerate for at least 1 hour and serve chilled.

Love:

Pictured above is the two summer sides and McDowell Family Farm grilled chicken. Does summer get any better than this? I don’t think so. We also had a High West Vodka Lemonade- yum! Summer is all about fresh local ingredients and these side dishes are full of just that. The Raw Corn Salad is fresh and sweet, the Potato Zucchini Bake is full flavored and comforting, perfect with grilled chicken. I hope one of these dishes shows up at your next get together.