Sweet Potato and Arugula Salad

Fall is upon us, even here in San Diego. 

Fall leaves me wanting new flavors, richer flavors, and yet I am trying to make healthier choices. Are you tired of me saying that yet? I repeat it in an effort to keep myself focused on the task at hand. I need to put it out there to keep myself on track. In fact, there is only one thing I need more than accountability, and that is new and exciting things to eat. And this salad is both of those things. Plus it is incredibly delicious!

Sweet Potato and Arugula Salad

Ingredients:

1 large sweet potato peeled, and cut into cubes

3 cups of arugula

2 tbsp crumbled feta

2 tbsp pine nuts

2 tbsp balsamic vinegar

2 tsp olive oil + 2 tsp olive oil for roasting the potatoes

Salt and Pepper to taste

Preheat oven to 375. Toss sweet potatoes in 2 tsp olive oil, salt, and black pepper. Roast for 20-30 minutes, or until fork tender. Remove from the oven and cool.

Heat a skillet over medium-high heat. Add pine nuts (no oil, no cooking spray). Cook in the pan, stirring often, until toasted. Remove from pan and allow to cool.

In a large bowl combine arugula, sweet potato, pine nuts, and feta cheese. Drizzle with 2 tbsp balsamic vinegar and 2 tsp olive oil. Toss to combine.

Plate and top with additional cracked black pepper.

This makes 2 entree size salads, or 4 side salads to accompany your dinner. 

Friday night I served it with Cider Glazed Chicken with Pecan Rice from Cooking Light. I have had the salad for lunch twice since then. That's right, both Saturday and Sunday!

If there was only one tip that I could give you on this recipe it would be: cook extra sweet potato. 

That way when you are looking for a quick easy lunch this week, you have an incredible salad you can throw together in mere minutes. 

Oh and I have no doubts this will become a huge hit in your house. It already is in mine!

Not Just Tomato Soup

You know you are incredibly blessed, when the love of your life is also your partner in crime.

Last night was Halloween, and in Tim's childhood they had a tradition of having tomato soup and grilled cheese sandwiches before heading out Trick or Treating. It is a tradition we have carried on with our own children. The only problem is, that I have yet to find a tomato soup that is both healthy and delicious enough that I want to make it every year!

Yesterday morning, after trolling the internet for recipes yet again, I decided to create my own. Which is where Tim came in. While I am confident in the kitchen, having someone to bounce ideas off is crucial to success.

So, with Tim's help, I give you...

Not Just Tomato Soup

Ingredients:
2 tbsp Olive Oil
1 Medium Sweet Onion, diced
1 Medium Eggplant, peeled and chopped
3 cloves of garlic, minced
2 cups carrots, chopped (I use baby carrots)
4 (28oz) cans of low sodium diced tomatoes in juice
3 cups vegetable broth
1/2 cup fresh basil
1 tsp white pepper
1 tsp salt
1-2 tsp crushed red pepper

Heat dutch oven over medium high heat. Add onion and saute until translucent. Add Eggplant and garlic and continue cooking until eggplant softens. While the eggplant mixture is cooking,  place carrots and broth in a microwave safe dish and microwave for 4 minutes. Add tomatoes, carrots, broth and 1 tsp crushed red pepper to the pot with the eggplant.  Bring to a boil, reduce heat and simmer 20 minutes.

Remove from heat, toss in the basil, and puree until smooth. I use a stick blender, but pureeing in a regular blender would work just as well. Add salt, white pepper, and additional crushed red pepper according to taste.

We spent last night with friends. The kids trick or treated, we gave out candy gathered around a fire pit, and shared a meal. This soup was my contribution. Based on the reviews... It's a keeper!

Notes:

1. It's important the carrots are well cooked or they won't puree well. That is why I microwave them in the broth before I put them in the pot. By microwaving them in broth, you don't waste any of the nutrients by dumping out water that you use to boil the carrots.

2.  In the recipe I said to simmer the soup for 20 minutes. You can leave it on longer than that and it will be fine. I put mine on in the afternoon and left it simmering for at least an hour. The longer it simmers, the more rich the soup will taste. If it ends up a little to thick for your taste, just add some broth when you puree!

3.  I served mine with a tbsp of goat cheese on top. I can't recommend that highly enough. It was so rich and delicious!

"Oh There You Are Peter!"

Have you ever seen the movie Hook? Robin Williams plays a grown up Peter Pan who has lost sight of what is most important in life... family. All of that changes when his kids are kidnapped by Captain Hook. Peter goes to NeverLand to rescue his kids. Before he can do that he has to find himself.

My favorite scene is Peter trying to convince the Lost Boys to help him save his kids. Why would they help this grown man? A man who bore no visible resemblance to the boy they knew. A boy who had sworn to never grow up.

And then, in that moment, that moment when everything seems hopeless, the smallest of the Lost Boys walks up to Peter...

And that my friends is how I spent my summer vacation.

 For the month of August I made time for friends, activities, and most importantly, my family. I savored experiences and made memories to carry me through the return to school and schedules.

After a whirlwind romance, I fell in love with Summer.

And now September walks among us, and two weeks in I have realized I love it too. I love the crisp evenings, perfect for a sweatshirt and jeans. I love the return of schedules, activities, and routines. I love balance after a Summer of freedom.

And I love my blog!

This week I will be posting an end of summer salad, a delicious and healthy muffin recipe for Back to School mornings, and a refreshing end of summer white wine with a glass cork!

Welcome home my blog friends. I've missed you!

ps. If you've never seen the movie Hook, I highly recommend it. You can get it through Amazon, or pick it up at Target for $5. Family movie night anyone?

Baked Potato Cheese Soup

This is one of three things I make, that I make better than my chef husband.  No, that isn't me throwing down the gauntlet.  That is Tim throwing his hands in the air and shouting my victory for all to hear!  Not that we're competitive...

This is an old family recipe
     with very few ingredients
          that can be whipped together
               on a moments notice
                    quite often with either leftovers
                         or ingredients that are already in the fridge.

Now tell me that isn't lovely!

Ingredients:
Butter 2 tbsp
Flour 2 tbsp
Baked potatoes (I used 4)
Milk (roughly 6 cups)
Sharp Cheddar Cheese (roughly 2 cups)
Salt & Pepper

Melt your butter in the pot! 

Add the flour and stir until your roux turns golden brown.

Slice your baked potatoes in half, and scoop the insides into the pot.

Add enough milk to cover the potatoes.

Cook over medium-low heat until thoroughly heated. 
Then puree the bejeezus out of it with your stick blender!

Add the cheese, and stir until melted.

Season with Salt and Pepper, and serve!

Some tricks of the trade:
1.  It doesn't matter if you bake the potatoes that day, or you use leftovers.  So quite often if we have them for dinner one weeknight, I will just throw the extras in the fridge and then make this soup in the following couple of days.
2.  It also doesn't really matter if you use extra sharp cheddar.  It is really about whatever you like best, or what you have on hand.  I used some extra sharp cheddar this time, and the remains of a bag of shredded mexican blend cheese.  It was just as tasty.
3.  When you season it with Salt and Pepper, use Garlic Salt if you have it.  It adds a little something extra.  Just don't tell Tim. ;)
4.  Serve with a handful of Hot and Spicy Cheez-its thrown on top.  Trust me. 
5.  Play with the amounts.  I had 4 potatoes in the fridge, so I used 4 potatoes.  If I had 3 or 6 it would have made no difference.  The only important part is increasing or decreasing your remaining ingredients to allow for the difference!

Pumpkin Whoopie Pies

There is nothing I like better than being a mom.  That statement will either make you love me or hate me.  If you had told me, even 15 years ago the level of joy that motherhood would bring to my life, I would have laughed in your face.  I had no intentions of getting married.  Oh and kids?  Well they were a far off... maybe. 

For me the highlight reel of motherhood is filled with moments of growth.  There is nothing more amazing than watching my girls develop the skills and traits that will turn them into Badass Women.  That is exactly what the world needs more of: unabashed, strong, beautiful women.

And while baking may not seem to go hand and hand with that ideal, I assure you it does. 

Anything that we learn. 

Anything that makes us more confident. 

Anything that we do independently. 

Anything that we conquer (Attila the Hun started somewhere). 

              Those things. 

                        Those things form the women we become.

That said, I give you Karen Ray and the Pumpkin Whoopie Pies.

This was her first solo baking endeavor.  I did nothing. 
(Well other than take pictures.)

Ancient family secret:
An ice cream scoop makes perfect cookies and whoopie pies.

This is one of my favorite "tells".  Whenever she is really concentrating, she cocks her foot to one side.  So freaking cute!

Proud moment with her finished product!  Where's mine?

If you would like the recipe for these amazing whoopie pies, you can find them under Pilgrim Pies on the Family Fun website (or just click the link.  I did all the work for you.).

These whoopie pies are delicious!  They are perfect for fall.  In fact, they make a great addition to the Thanksgiving dessert display. 

As for the girl...well she's pretty amazing in her own right. 

I can't wait to see the woman she becomes!

2 Girls+2 Mugs=Heaven

If you take 2 exceptionally cute girls and add...

Apple Cider with Caramel Whip Cream

Ingredients:

Apple Cider

Heavy Cream 1/2 cup

Brown Sugar 1/4 cup

Cinnamon

In a mixing bowl whip together heavy cream and brown sugar until soft peaks form.  Transfer to a container with a lid, and store in the refrigerator.

Heat 3 cups apple cider on the stove over low heat.

Divide equally among 2 cups. 

Top with Caramel whip cream. 

Sprinkle with Cinnamon.

You will get great big smiles... and giggles!

* A quick recommendation: make the whip cream before you heat the apple cider.  It takes a bit for the brown sugar to dissolve into the heavy cream.  If you make the apple cider first, you will have grainy topping... and goodness knows, nobody likes that!

**Pictured right to left... Karen Ray and her gorgeous friend, Chapin.

A Taste of Fall - With Bubbles

We had the wonderful opportunity last weekend to attend a cider pressing party.  It was a fascinating process to watch, and if you ever get the chance to go, I highly recommend it. 

That said, we now have an inordinate amount of cider!  And truthfully?  I needed some new creative ways to use it.  This GENIUS idea comes from my amazing and wonderful sister, Katy.

Cidre de Pommes Champagne

 Ingredients:
Apple cider
Champagne
Turbinado Sugar
Cinnamon

In a small plate combine turbinado sugar and cinnamon (I used approximately 1/4 cup sugar - 1 tsp cinnamon as a ratio).  In a second small plate pour a small amount of cider.

Dip the rim of the glass in first the apple cider and then the cinnamon sugar.

Pour champagne into the glass leaving approximately a 2 inch window at the top.  Fill the rest of the glass with apple cider.

Voila!  Crisp!  Sparkling!  Original!

A couple of helpful hints:

* I used a white wine glass instead of a champagne glass.  This was just a personal preference.  It seemed to me that fall is a time for big robust flavors and that a bigger glass was a better choice.  Plus, who would complain about more champagne?

* Pour the apple cider slowly.  The reaction between the champagne and the cider causes a lot of fizz.  Our first attempt at this caused a champagne/cider volcanic eruption... all over the counter... and the floor.

*  You could garnish this with a cinnamon stick as well.  It would make a lovely addition.  Personally, I tend to skip non-edible garnishes in drinks.  You won't see me put one in the Caramel Apple Cider I am posting this afternoon either!

A Votre Sante!

A dark Cave. In the middle, a Caldron Boiling. Thunder.

Enter the three Witches.

Witch 1: Thrice the brinded cat has mew'd.
Witch 2: Thrice and once the hedge-pig whin'd
Witch 3: Harpier cries. ---'tis time!  'tis time!

Macbeth, William Shakespeare

Whether entertaining witches, werewolves, or glittery vampires ...
Keep them all Spellbound with your hospitality!

Spellbound
Cabernet Sauvignon
2008
$10.99
World Market
This was pretty good. 
It was better after it was open for a bit.  
Reasonably priced and decidedly drinkable.
A good party wine. 

WITCH 1: Round about the caldron go;

In the poison'd entrails throw.—

Toad, that under cold stone,

Days and nights has thirty-one;

Swelter'd venom sleeping got,

Boil thou first i' the charmed pot!

ALL. Double, double toil and trouble;

Fire burn, and caldron bubble.

 
**This is the first in a series of Halloween related posts.  I love this creepy, heebie-geebie inducing holiday!  Be prepared to take your Halloween to a whole new level!**