Glasses On

Life is about putting on those rose colored glasses and pretty soon you will be feeling almost fine, almost rosey.

The 12 Soups of Christmas for 2014

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Last year I participated in the The 12 Soups of Christmas which for me is really about so much more than soup. It is about inspiration. It is about motivation. It is about confidence. Be it in your job, your everyday life,  or in the kitchen. This year I participated again and I hope to do it for many more years to come.

My goal was to make soups that only served two (as it is just me and my fishing guide) and to make all different soups this year. I succeeded (although I did make 2 lentil soups this year and one last year, but technically they are all different types of lentil). Some were OK and some were fantastic. My favorites include Cordon Bleu and Wonton, but I also really liked the white bean as wells as the parsnip & potato. I will definitely be making these again throughout the winter months.

Soup 1: Beer Cheese (serves 2)

  • 1/2 stick butter
  • 1/2 onion, chopped (~1/2 cup)
  • 1 carrot, chopped
  • 1/4 cup flour
  • 1 1/2 cups low-sodium chicken broth
  • 3/4 cup half & half
  • 3/4 cup beer
  • 1 cup cheddar cheese
  • dash each salt, nutmeg, celery seed
  • 1/2 tsp hot sauce
  • 1 tsp lemon juice
  • 2 tsp dijon mustard

Melt butter in a medium pot. Add chopped onion & carrot and saute for 5-10 minutes until veggies are softened. Add flour and cook for 3-5 minutes until flour is well incorporated and appears cooked through. Whisk in broth, half & half, & beer. Simmer and stir for 10-15 minutes until thickened. Puree soup with an immersion blender or in a blender or food processor until smooth. Whisk in cheese until blended. Add the rest of the ingredients. Add more chicken stock if necessary to thin soup to desired consistency. Ladle into bowls and enjoy plain or with popcorn garnish.

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Soup 2: Lentil Ham (serves 2)

  • 1 tsp olive oil
  • 1/2 onion, diced
  • 1 carrot, sliced into thin rounds
  • 1/2 cup dry lentils
  • 2 1/2 cups low-sodium chicken broth
  • 1/2 cup diced ham
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • black pepper and salt to taste

Saute onion and carrot in olive oil over medium heat in a medium saucepan for 8-10 minutes until slightly tender & onion is translucent. Add lentils, stock, ham, and seasonings. Bring to a boil, cover, and reduce heat to a simmer. Simmer covered, stirring occasionally, for 60-90minutes.

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Soup 3: Wonton (serves 2)

  • 1/2 lb ground pork
  • 4 cups vegetable stock
  • 1/2 tsp sesame oil
  • 1 tsp minced garlic, divided
  • 2 green onions. chopped
  • ginger
  • soy sauce
  • 1 tsp hoisin sauce
  • 1 tsp oyster sauce
  • 1 tsp dijon mustard
  • 1-2 tsp spicy chili sauce
  • 14 wonton wrappers
  • water

Broth: In a medium pot heat the oil over medium heat. Add 1/2 the garlic, a few dashes ginger, 1 chopped green onion, few dashes soy sauce, 1/2 to 1tsp spicy chili sauce. Heat over medium heat for 2-3minutes. Add the vegetable stock and bring to a boil and therm reduce to a simmer.

Filling: Meanwhile, brown the ground pork. Drain off any excess grease. Add the rest of the garlic, 1 chopped green onion, a few dashes each ginger & soy sauce. Add the rest of the sauces & the mustard. Stir to combine.

Wonton & Soup Assembly: Take a wonton wrapper and place 1 tsp of the filling in the center. Place water on edges & fold over so that wonton is closed. Press down firmly & roll over sides slightly to guarantee wonton is sealed. Bring a small pot of water to a boil. Gently drop the wontons in the water and cook for about 3 minutes. Scoop the wontons out and place in the broth. Serve is large soup bowls.

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Soup 4: Cordon Bleu (serves 2)

  • 1/2 stick butter
  • 1/4 cup flour
  • 1 cup garlic & herb chicken stock
  • 1 cup half & half
  • salt & pepper to taste
  • 3/4 cup chopped cooked chicken
  • 3/4 cup diced ham
  • 2 tbsp cheddar cheese
  • 2 tbsp mozzarella cheese

Melt butter in a medium pot. Add flour and cook for 3-5 minutes until flour is well incorporated and appears cooked through. Whisk in broth and half & half. Simmer and stir for 10-15 minutes until thickened. Add salt & pepper taste. Add chicken & ham. Whisk in cheese until blended.

 

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Soup 5: Chicken Enchilada (Serves 2)

  • 1/2 tbsp butter
  • 1 tbsp flour
  • 1/2 cup enchilada sauce (store bought or homemade, see below)
  • 1 1/2 cups chicken stock
  • 1/2 cup milk
  • 1/2 cup black beans
  • 1/2 cup corn
  • 1 cup chicken, cooked & shredded
  • 1/4 cheddar cheese, shredded
  • 2-3 tbsp chipotle salsa
  • hot salsa to taste
  • 2-4 oz diced green chiles

Homemade Enchilada Sauce

  •  1 tbsp oil
  • 1 tbsp flour
  • 1 cup chicken stock
  • 1 tbsp chili powder
  • 1/4 tsp each garlic powder, onion powder, cumin, paprika, & oregano
  • pinch each salt, pepper, & cayenne

Heat oil over medium heat. Stir in flour until well incorporated & cook for 2-3 minutes. Add the chicken stock while whisking to avoid lumps. Add the seasonings. Bring to a boil & reduce heat to simmer for 10-15 minutes until thickened. Makes approx. 1 cup. Keep in an airtight container for up to 1 week.

Soup Preparation

Melt butter in a medium pot. Stir in flour until well incorporated (mixture will be chunky). Cook for 1-2 minutes. Whisk in chicken stock & milk slowly to avoid lumps. Stir in half of enchilada sauce. Bring to a boil and reduce to simmer for 10-15 minutes until thickened slightly. Add the rest of the ingredients and cook for 10-15 minutes. Serve with sour cream, additional cheese, green onions, &/or avocado.

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Soup 6: White Bean & Sausage (serves 2)

  • small amount of olive oil
  • 1/4 cup chopped onion
  •  1 1/2 cups beef broth
  • 1 can white beans, drained & rinsed
  • 1/4 lb crumbled & cooked mild italian sausage
  • 1/4-1/2 tsp dried sage
  • black pepper to taste
  • 1-2tbsp potato flakes (optional)

Heat a small amount of oil in a small pot. Saute the onion over medium heat for 5-10 minutes until translucent. Add the beef broth and beans. Bring to a boil & reduce heat to simmer for 10 minutes. Puree with an immersion blender or in a blender or food processor. Return to pot if needed. Add in the sausage and seasonings. Simmer for 5-10 minutes at a minimum (this can be simmered for 30-60 minutes if desired) . Add potato flakes if needed to thicken to desired consistency.

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Soup 7: Curried Lentil with ground turkey (serves 2)

  • 1 tsp olive oil
  • 1/2 onion, diced
  • 1 carrot, sliced into thin rounds
  • 1/2 cup dry lentils
  • 2 cups beef stock
  • 1/2 cup ground turkey
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • 1/2 tsp tumeric
  • 1 tsp curry powder
  • black pepper & salt to taste

Saute onion and carrot in olive oil over medium heat in a medium saucepan for 8-10 minutes until slightly tender & onion is translucent. Add lentils, stock, ham, and seasonings. Bring to a boil, cover, and reduce heat to a simmer. Simmer covered, stirring occasionally, for 60-90minutes.

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Soup 8: Rachel Sandwich (serves 2)

  • 1/4 cup chopped onion
  • 1 tbsp butter
  • 2-3 tbsp flour
  • 1 cup beef stock
  • 1 cup milk
  • pinch each garlic & onion powder
  • 1/2 tsp paprika
  • few dashes celery seed
  • salt & pepper to taste
  • 1 tsp lemon juice
  • 2 tsp each horseradish sauce & catsup/ketchup 🙂
  • 1 tsp chili sauce
  • 1/2 cup cooked, shredded chicken thigh
  • 1/4 cup sauerkraut
  • 1 tbsp cream cheese
  • 2 tbsp cheddar cheese

Saute onion in butter until soft & translucent. Stir in flour for 2-3 minutes until cooked through. Add the stock & milk and store over medium heat until slightly thickened. Add the rest of the ingredients through the kraut. Cook & stir for 10-15 minutes. Stir in the cheese until melted & combined. Serve with rye bread or croutons.

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Soup 9: Cheesy Hashbrown (serves 2)

  • 2 tbsp butter
  • 2-3 tbsp flour
  • 1 cup beef stock
  • 1 cup milk
  • 1 1/3 cup diced or shredded hashbrowns (thaw if frozen)
  • dash each pepper, paprika, nutmeg, celery seed, onion & garlic powder
  • 1/2 tsp hot sauce
  • 1/2 tsp lemon juice
  • 1 tsp dijon mustard or 1/4 tsp ground mustard
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese

Melt butter in a medium pot. Add flour and cook for 2-3 minutes until flour is well incorporated and appears cooked through. Whisk in broth & milk. Add hashbrowns & seasonings. Simmer and stir for 15-20 minutes until thickened & hashbrowns are cooked through. Whisk in sour cream & cheese until blended.

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Soup 10: Sweet Potato (serves 2)

  • 1 cooked sweet potato cut into chunks
  • 2 tsp concentrated vegetable stock
  • 2 cups milk
  • 1/2 cup sour cream

Mash sweet potato and stock together. Whisk in milk. Heat over medium heat until cooked through. Whisk in sour cream. Serve.

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Soup 11: Egg Drop Soup (serves 2)

  • 4 cups chicken stock
  • 1 tbsp corn starch
  • 1/4 tsp garlic powder
  • 1/8-1/4 tsp ginger (I am not found of ginger so I used around an 1/8 tsp)
  • 1 tbsp soy sauce + more to taste
  • 1/2 tsp sesame oil
  • salt & white pepper to taste
  • 2 eggs
  • green onions

Pour 1/2 cup crock into a cup that contains 1 tbsp corn starch. Make a slurry. Pour the rest of the stock, the seasonings, soy sauce, & oil into a medium pot. Bring to a boil. Stir in the chicken stock-corn starch slurry. Reduce heat and simmer until thickened. Beat the eggs into a measuring container with a spout. Slowly drizzle the eggs into the stock with circular motion stirring so that they can feather out. Pour into 2 bowls and garnish with green onions.

Note: This recipe can be made thicker if desired and just double the cornstarch. I might do that next time. Also, I’d consider adding an extra egg or two as I like mine to be super eggy.

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Soup 12: Parsnip & Potato (serves 2)

  • 2 cups vegetable stock
  • 3/4 cup peeled, chopped parsnips
  • 1 potato, peeled & chopped
  • pepper, garlic & onion powder, thyme

In a medium saucepan bring parsnips, potato, stock, & seasonings to a boil. Cover and simmer for 30-40 minutes until vegetables are tender. Puree with an immersion blender or in a food processor or blender. Enjoy!

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My First Deer Hunt

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“The movie Bambi used to make me cry and even still I get teary eyed when I watch it.”  

“Do you even want to go hunting?” 

 

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I was never exposed to hunting growing up. It was not a right of passage for me. No one in my family was a serious hunter that I knew of or at least knew well. I guess my dad used to go duck hunting all the time but this was before I existed. Somehow I ended up with a hunter. I never thought I would go hunting in my life, but here I am, asking my guy to take me.

Let me state that I have no desire to kill animals. I have no antler obsession or need to fill my walls with mounts of “trophies.” I do have a desire to learn new skills & try new things. I only recently started avidly fishing & ice fishing in the last few years. I love it. I love pulling fish out of the water (mainly through the ice) and cooking with what I or my fishing guide caught. I love knowing where my food came from. Maybe hunting could be similar.

I wanted to learn and experience hunting from an academic and skill set standpoint. I wanted to be able to cook with what I harvested. I didn’t know if I could handle hunting. If I could handle taking a life even if it is to provide food for my household. My hunting guide said he didn’t know if I would like it either, “Maybe you will like sitting quietly in a tree for hours. Who knows?” He does not particularly like deer hunting. He is more of a waterfowl hunter. Regardless, I thought I should try. It could be something we do together. It could be something that I might really enjoy. Or maybe I will hate it but at least I would know. With this mindset I set out for my first deer hunt.

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This was probably the worst year for me to start hunting. The deer population is, let’s just say, bleak. This could be the worst year in about 20 years for harvesting deer. Very few doe tags were given and with no preference points I set out with a buck only tag. Having also recently moved to Northern Minnesota (aka Almost Canada), we do not know this area very well in terms of hunting, so were at a slight disadvantage. We did find some spots but of course they were on public land. Insert sad faced emoticon here. The weather was also not going to be the best. With very high winds and blistering cold temperatures some of the sessions were bound to be downright miserable.

There were lots of negatives stacking up against me. I went with the mindset that I would most likely not get a deer this year, but I should try and learn as much as I could. I was just hoping to see some deer (obviously still hoping to harvest one).

I made it a point to go as often as I could. I mean I live in God’s Country. I can leave work early and go hunting or go in late, which I did a few times. I could go in the mornings on the weekends, go home for a bit, & go out again in the afternoon. I also wanted to make the most of my investments: rifle, scope, ammo, & gear. Another reason to go out as much as I could.

We actually went out 11 times which I think is awesome. My guy says he has never hunted that much during a season. I said that if I didn’t get a deer it wasn’t going to be because I didn’t try. We ended up seeing a lot of deer sign & a lot of deer including a giant buck. Of course none of the deer were close enough for me to shoot &/or were on private land. Apparently that is what the majority of deer hunting is. Sitting quietly and seeing nothing or seeing some deer but not being able to take shot.

I don’t mind sitting quietly for a few hours. When the weather wasn’t terrible it was actually nice. Sitting in nature is quite soothing. Being able to think or not think and just be. That part of hunting I can handle. My guy even said that those were the coldest sits he had ever done and I had done numerous ones without complaining or wanting to go back home.

In addition to the deer, we ended up seeing lots of grouse during the last few times we went out. The last day (there is an extra weekend up here) when we were pulling out stands, I said I wanted to come back in the afternoon and try to hunt the grouse. As he had just gotten a grouse recently I was anxious to get some more to cook with. If I couldn’t get a deer, maybe I could get some grouse. I did just that.

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My first hunting season turned out to be a success depending on how you look at it. Yes, I am disappointed that I didn’t harvest a deer. I still don’t know if I truly like deer hunting. I know that for me there will be a big difference between killing a grouse versus killing a deer. Will I actually like all aspects of deer hunting? It could be another year or two or who knows how many years before I find out. Maybe I will never find out. My guide says, “Oh please dear…, ” in a tone that only couples have with each other. It still doesn’t mean I am any less disappointed with the lack of a deer. At the same time, I know that I am just lucky that I saw so many deer. I know many people who didn’t see anything.

I also know that one really has to be positive, patient, and persistent not only in hunting but anything else in life. I will have as many opportunities for different types of hunts and more deer hunting in the future. As many as I am willing to do or make happen.

For this deer season I hoped for the best but expected the worst. I think I ended up somewhere in between which is just fine with me.

 

 

Gory Cupcakes

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I have never been good at art. I cannot draw, paint, sculpt, or any other type of art that so many people seem to be able to do. I am good at taking candid photos or photos in general of people. Since starting this blog, however, I have realized that I am not very good at taking food photographs. I think it’s because they have to be staged and prepared. I have gotten a bit better but still have a long ways to go. Since I am not very artistic, it is no surprise that I am not very good at decorating cakes, cupcakes, or other food items. I know once I get a piping bag it will improve, but I still recognize my own flaws in the baking-decorating world.

To improve this skill I look at photographs of food on pinterest & the web for inspiration. The other day I was looking for Halloween ideas. I happened to come across a photo that I had taken in an image Google search of “gory desserts halloween,” and I was reminded that once I did do something artsy in the food world.
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Two years ago I entered a contest. It was a Halloween contest from Food for Hunters that required you to make a Halloween themed dessert. I decided to make cupcakes with body parts & blood. I bought gummy candy body parts, baked some cupcakes, frosted them, and made fake edible blood. They looked awesome. I did end up winning the contest and won a camping knife set, which was so cool, but I am most proud of the cupcakes. They look simple but they look fantastic (at least for me). I even ended up posting the recipe Gory Cupcakes on Better Recipes which I also forgot about.

I should have remembered this because I look at a photo of me with these cupcakes everyday on pinterest, twitter, and the About Me page of this blog. Sometimes what is right in front of you gets missed the most.

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I know that I have a lot of work to do in terms of artsy-pretty food but also know that if I keep at it maybe one day I will be able to do it with ease or at least be able to do it and be satisfied with the result. If all else fails, at least I have this contest to remind me that I did accomplish it once.

Friendships & Honey-Vanilla Madeleines

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Do you ever wonder how much of what you experience as a child shapes who you become? I think about it constantly. You may not know it at the time but movies, music, books, events, perhaps the smallest encounter, might affect who you become as you get older.

I first noticed it when I bought Edward Scissorhands years ago. I watched this beloved childhood movie as an adult and thought maybe this is a part of the reason why I am who I am. There is the character of the inventor (I’m a chemist) and the mother sells Avon (I sold MaryKay for a brief time).

I know that could be ridiculous but maybe it did affect me. I’m not saying that everything you watch or listen to will make you do things. I watched any horror movie I wanted growing up and I didn’t turn into a murderous monster. I read books geared to adults in elementary school, so much that my teachers would call & ask if it was appropriate for me to be reading such items, to which my mother would reply, “If she has a book she can read it.” I’ve always loved the fact that I was able to watch & read anything. I think that being treated as an adult in certain aspects enhanced my intellect. But I digress. The point is that sometimes I wonder what affected me as a child & shaped my life.

For example, I danced from 3-18yrs old and there was a Chinese restaurant next door. The paper place settings had the Chinese zodiac that told you what animal you were based on the year you were born. I am a rat. I read it every time I went to that restaurant. One thing it said is that Rats seldom have lasting friendships.

I wonder if I got that engrained in my brain which could have affected my friendships throughout life. Because for me it is true. I do seldom have lasting friendships.

My best friend in kindergarten & first grade moved away. One of my only friends in elementary school moved away. In high school I drifted away from my friends for a guy. In college I didn’t live there so I didn’t meet many new people which resulted in no new friends.

I did live in Cannes though for a semester and made some friends there. There was one in particular who I considered to be one of my best friends. We got along well & managed to keep in touch fairly well for a long time. We would Skype each other & Facebook IM one another fairly regularly. We even saw each other every few years with either her traveling to the states or me to Europe.

We don’t talk as much and it has been about 3.5 years since we have seen each other but I still consider her to be a lasting friend. I may not have (m)any friends but I do know I can always call or message her and she will be there. If I do ever go to back to Europe or if she comes to the States I am sure we will get together.

A long time ago in one of our times together, she gave me a cookbook box set.

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It contains a book with 22 salty & 22 sweet mini madeleine recipes.

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It also came with two silicone molds. I have never used it…until now.

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To be fair it got misplaced and then I moved countless times so it was packed up, but up north in Almost Canada, I have lots of time to bake and these will definitely be a recurring baked good in my household. They are so easy & so delicious. The recipe I made was a honey madeleine but I used half the honey and added the seeds from half of a fresh vanilla bean.

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Honey-Vanilla Madeleines (adapted from Mini Madeleines & translated into english) 

  •  1 cup flour
  • 1/2 cup butter, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 2 tbsp milk
  • 2 tsp baking powder
  • 1 tbsp honey
  • 1/2 vanilla bean

Preheat the oven to 425F. Mix the eggs & the sugar until well blended in a medium bowl. Add the flour & baking powder & mix until combined. Mix in the softened butter and milk. Add the honey & the seeds from the half vanilla bean (reserve the bean for another use). Place in the fridge for 30 minutes. Generously grease the molds with butter. Fill them so that they are not overflowing (approx. 1/2-3/4tsp). Bake for 6-8 minutes or until golden brown & cake feels spongey to the touch. Makes about 3 dozen.

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I don’t know if I will make any great friendships as the years go by. By now I have gotten used to having no girlfriends. Sometimes it does sadden me but other days I think it would just be too much work & am content with the way things are. I have always been a very solitary person with a few close friends. While almost all of those close friendships are basically non-existent except for in memory or the occasional communication, I know that if it comes down to it I do have people I can count on. These madeleines remind me of just that.

 

Sunny Summer Strawberry-Cream Cheese Muffins

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I have joked with people before about having reverse SADS. I know I don’t really have this but sometimes I feel like I do. I love the winter. I love being active in the winter & doing “wintery” things. Once spring rolls around, I feel let down. Maybe it’s due to the fact that spring in Minnesota is basically non-existent. A muddy, wet, cool climate that prohibits me from ice fishing as well as doing other outdoor activities. Or maybe it’s from the fact that I have always thought of fall as the beginning of the year due to being in school from ages 3-23. Fall, for me, has always felt like a time to start fresh.

With that being said, the reverse SADS only lasts a small amount of time & I always laugh at myself when I feel this quasi-sadness, but it does happen every spring. This year in Almost Canada, the spring sadness came in a bit later due to the season arriving late, but rolled away with what I assume to be summer. Sunny days. Warmish weather. Yard games & shooting my bow in the backyard. It also came with strawberries.

Berries are one of the great advantages of summer. Fresh & seasonally delicious. These muffins will make your days seem bright & sunny or just add to the bright & sunny goodness you are already experiencing. These muffins are cake-like & spongey. Enjoy for breakfast, as a tea-time snack, or heated up with ice-cream for dessert.

Sorry for the lack of photos but they all got eaten & given away before any could be taken.

Strawberry Cream Cheese Muffins (adapted from Raspberry-Cream Cheese Muffins)

  • 2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened
  • 1/3 cup butter, softened
  • 1 1/4 cups sugar
  • 1/2 cup brown sugar, not packed
  • 1 tsp vanilla extract
  • 2 large egg whites
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk with 1/2tsp lemon juice
  • 2 cups fresh strawberries, sliced & diced
  • 1/4 cup finely chopped walnuts
  1. Preheat oven to 350°F.
  2. Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
  3. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, alternate adding the flour mixture and milk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in strawberries and walnuts.
  4. Place 20 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake for 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans & cool on a wire rack.

 

Beet & Millet Salad with Goat Cheese

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The one thing I have realized since moving up north to Almost Canada is how much I took for granted the convenience of city life. I didn’t even live in the “city,” I lived 30-60minutes away from many conveniences. I was, however, able to access  what I needed with fairly minimal effort. My fishing guide is now showing signs of annoyances as well. Why is it so hard to get groceries? Why cannot one get CO2 for brewing beer? The list goes on.

Now I drive 2 hrs for many supplies including groceries. I know, I know…I’ve complained a lot about this. This time it is for real though. I cannot find goat cheese even when I do travel for groceries. I love cheese. I love all cheese. I especially love goat cheese. There was (1) 4oz pack and I bought it. I also bought beets.

I cannot remember the first time I had fresh beets. I was always exposed to canned beets & thought them vile. I tried them fresh sometime in my early 20’s & fell in love them. To me they taste kind of like earthy corn. Sweet, earthy, & I don’t know what else. They taste delicious. That’s all that counts.

Seeing as how I am the only one to enjoy beets in my household I knew that I could do whatever I wanted with them. I was not going to share any of the goat cheese either. I decided to make a salad with the greens of the beets, a beet, and some millet that I also picked up. It is similar to couscous or quinoa, but tastes a bit like corn, so I thought it would pair perfectly with the beets. Then, I would top it with goat cheese. A shining moment in the annoyances of shopping in Almost Canada.

While I know that these frustrations will be on-going, I also know that it is all worth it. I traded some luxuries & conveniences of life for luxuries & conveniences of another. Small town living has it’s disadvantages, but when I think about where I live and everything it offers, I can accept some grievances I have. I even have a pen on my property so maybe I will raise my own goats and have a constant supply of cheese.

Beet & Millet Salad with Goat Cheese

  • 1 onion, chopped
  • leaves from 1 bunch beets, roughly chopped
  • 1 beet
  • 1/4 millet
  • olive oil
  • rice vinegar
  • 1 oz goat cheese
  1. Chop the top and bottom off of the beet. Wrap the beet in aluminum foil and bake for 60 min in a 400F oven. Let sit in foil until slightly cooled and peel off skin (you can use the foil to scrape it off or run it under cool water and peel it off). Chop into bite-sized chunks.
  2. Meanwhile, cook the millet. Bring to a boil 1/2cup water and add the millet. Cover & reduce heat to simmer for 20 minutes or until water is absorbed.
  3. Saute the onion in a small amount of olive oil until caramelized. Add the beet greens & sauté until wilted. Stir into the cooked millet. Add the beets. Drizzle with olive oil & rice vinegar. Top with goat cheese.

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Meal Planning in a Small Town

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As I have gotten older and circumstances have changed in my life, I have spent more time in the kitchen making dinner. One of my favorite parts of cooking is meal planning. I like spending time each day or sometime during the week to decide what to make for dinner. The key is to have a well stocked pantry of food items and for me, living in more rural areas, having a well stocked freezer.

I did live in a few small towns for awhile but they were 6hrs further south than where I am now. I had access to major grocery stores as well as smaller markets even if they were 15-60minutes away. Living in the “country” I soon discovered having a well stocked freezer was not only easier, but cheaper, as you could buy meats in larger quantities & vacuum seal it into smaller portions.

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As of last November I soon realized how much I was spoiled. Moving up to Almost Canada has made me miss my grocery stores even if they were a little ways away. The grocery stores up here are…how shall I say it…depressing. Everything is limited & everything is expensive. You go with a mindset of what to make and your key ingredients are not to be found. The grocery store 45minutes away is better, but still not very good. The one 2hrs away is better still, but once again, not the same. Seasonal cooking is definitely a concept I have to embrace as well as a constant lack of ingredients even in that season.

So once again I stocked my pantry with canned & boxed goods as well as stocking my freezer with meat portioned out & vacuum sealed.

pantry

 

I know one day the deep freeze will be stocked as well, although probably with fishing or hunting conquests.  Having numerous supplies now at hand I proceed to go about planning dinners & lunches as needed. Sometimes on a day by day basis and sometimes for the whole week.

Meal planning still gives me enjoyment. I had some misgivings at first since everything was limited, but one has to look at it in a different light. You have to look at it like dieters do. It’s not what you can’t have but rather all the things you can have. With this mindset I set about to make dinners with leftovers if needed for easy lunches the next day all the while trying to vary what I make, use up items that need to be eaten, & try out new things. Some are huge hits & others need some tweaking but it’s fun to see what comes out of the kitchen.

Here is what I came up with for this past week as an example. I started my meal planning on Thursday last week to go through Thursday of this week. Friday is up in the air but I have a leftover prepped lasagna in the freezer for after a day of ice fishing on Saturday.

  • Thursday: Spaghetti & Meatballs (also resulted in leftovers for Fri lunch)
  • Friday: Meatball Sandwiches
  • Saturday: Lasagna
  • Sunday: Mustard Pork Roast w/apples & onions (recipe from my lovely which also produced lunch for Monday)
  • Monday: Salmon & Spaghetti Squash Fritters w/zesty dipping sauce
  • Tuesday: Chicken & Squash chausson/calzone
  • Wednesday: Pork Chops w/zucchini, summer squash, & rutabaga (made in the slow cooker with onion soup mix & broth)
  • Thursday: Skillet Chicken & Chile Rellenos w/corn & tomatoes served over rice

As part of this last weeks meal planning I was able to use some ground meat in the freezer & make numerous dishes out of it. Also, I cooked Salmon for the first time. I made up a recipe that I thought would go with a spaghetti squash fritter recipe I pulled up from the internet. The squash (and spinach) needed to be eaten so I based my meal around that item. A long time ago I learned that meals do not always need to be based around meat. Sometimes you pick a vegetable & then work your meal around that – like for the rellenos recipe. I had two poblano peppers that needed to be eaten & leftover roasted chicken from the chausson recipe, so I combined the two & used pantry items to supplement. In addition, I also try to vary the meat source used in the meals so as not to get sick of any one thing (I’m slowly getting my fishing guide to have some meatless dishes but he still prefers meat in every meal).

With all of these concepts & a well stocked pantry & freezer, I set about meal planning. It’s fun & it’s Zen for me. It relaxes me & excites me. I feel at peace in a way knowing that I will produce (hopefully) delicious meals for myself & others to eat. I also get excited when I try new things or come up with new recipes. Despite living in a small town with not much to choose from, none of that has changed.

 

Winter Love Hot Cocoa

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Someone asked me if I was sick of winter yet. I smiled and said, “No. I love winter.” I proceeded to explain that I am very active in the winter (as I am an avid ice fisherwoman) & that winter up here in Almost Canada is better than it is in central to southern Minnesota. I know you think I am crazy but let me explain.

It snows a lot more in central to southern Minnesota than it does up here. There is also more freezing rain & slush further south. In Almost Canada it may be colder and the snow definitely lasts longer, but the constant snow & slush in the air & on the ground is not the same. I also do not have to drive 1-3hrs one way to get to work & then repeat that commute after work. I know that is the biggest part of loving winter even more since I moved. I drive about 1.5 miles to get to work or any other place in town. It is a very nice change. I also explained this to the person who asked me if I was sick of winter. He smiled & said that he was glad I said that. That it was nice to hear someone positive & say good things about winter.

I think that people here in Almost Canada sometimes forget about the beauty of a small town & what winter has to bring. Almost everyday I hear people say how they are sick of the cold & how winter came early and will probably stay late, etc. I’m not saying I’m thrilled about the -30F for the past two months. Yes, two months. It has been brutally cold, but I still love winter. The cold signifies ice which means fishing. The snow looks beautiful on the lake when you are driving a snowmobile in the morning with the sun coming up or as you stare out of your portable.

 

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After a long day of fishing & being out in the cold (especially cold since the heater broke on the way out to the lake), I thought it would be nice to have some hot cocoa and remember why I love winter & this small town.

Hot Cocoa

  • 1/2 cup cocoa powder
  • 1/2 cup granulated sugar
  • 3/4 cup powdered sugar
  • 1 1/4 cup powdered milk
  • 1 tsp corn starch
  • 1/2 tsp salt
  • few dashes cinnamon
  • dash cayenne

Mix all ingredients in a bowl. Fill mug half full with mix & top with boiling water or milk. Stir, add marshmallows, & enjoy the warming comfort of hot cocoa. Store the rest in an airtight container for the season.

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(If desired one can add a teaspoon or two of instant espresso or coffee to the individual mugs as well. So good…)

The 12 Soups of Christmas

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I worked briefly at a company in Plymouth, MN and met a wonderful person who helped me see the light & believe in my skills as a chemist. Prior to working there I had a position as a chemist for a different company. Towards the end I dreaded going to work. I would wake up feeling sick every morning and there was nothing to be done to help my career at this company. The company was great, but without going into details, let us just say that it was not a good fit. I started to actually believe I could not do chemistry and that I had made a grave mistake going into this line of work. The lady with the magic wand at my temporary position made that change. She made me realize that I did love my field of work and that I was good at what I do. Although I ended up leaving that position to go to a different company in a dream location – Almost Canada. I won’t ever forget her inspiration. This lady also told me about the 12 Soups of Christmas. I remember thinking that it was a cool idea. I had to ask again what it was…

About seven years ago I had the idea to make soup for 12 days in a row. I was really into soup and I had just gotten a really good soup cookbook from half price books. I did not succeed my first year, or any year after that. But, every year, I make an effort to make twelve soups between black friday and epiphany. I usually peter out around new years. I think I average about 7-8 soups.

Well, she made a group called the 12 Soups of Christmas (which later changed to the 12 Soups, Stews, & Chilies of Christmas) and invited me. I love soup. I love soup in the winter. To have a reason to make more soup just makes plain sense. So I embarked on a soup journey.

leftover

My 1st Soup was a Leftover Veggie Soup. I just used what I had in my pantry/fridge to make it (veggie stock, kidney beans, cabbage, carrots, onion, green pepper, & crushed tomatoes). It was simple, yummy, and no food got wasted.

broccoli cheese light

My 2nd Soup was a Light Broccoli Cheese Soup. I have never made broccoli cheese but didn’t want to deal with the calories & fat so I looked for a lightened up version. My Recipes/Cooking Light helped me out. It was yummy (not the same as the original version) but one I could make anytime without guilt.  Broccoli Cheese Soup

light potato

My 3rd Soup was a Light Potato Soup. I had the same line of thought as I did for the broccoli. Cooking light came to the rescue again with a recipe that uses cauliflower with the potatoes. No one will be able to tell this is a light soup. The cauliflower blends in so well.  Creamy Light Potato Soup

french onion

My 4th Soup was French Onion. Again, a soup I had never made. For the recipe I looked to my friend who resides in France and of course she had one for me. Everyone, MAKE THIS SOUP. I will not order French onion again – at least from a restaurant in the U.S. French Onion Soup

corn chowder

My 5th Soup was a Chicken & Summer Squash Corn Chowder. I had a few issues due to the fact that the food processor I was using did not have all the attachments so I will write it with how it should be made but with notes for how I made it.

  • Sautee 1 chopped summer squash in small amt of olive oil in pot until tender.
  • Add 1/2 C chopped green onions with salt, pepper, and thyme to taste.
  • Puree one can corn with 1 C milk (this is where I failed and it would not puree cause I didn’t have appropriate blades). Add another 1C milk & blend till combined. Pour onto veggies in pot.
  • Add 1.5-2C chopped cooked chicken (I used leftover rotisserie chicken).
  • Add another can corn if your puree worked. If it didn’t…Skip this step and add potato flakes until soup reaches desired consistency. Serves 3

For my 6th Soup I thought about making a tomato soup but then thought of an old soup recipe which I love. It is from my pumpkin & squash cookbook and is roasted squash, tomatoes, onions, garlic, red pepper, and various seasonings. So I decided that I would make Roasted Tomato & Red Pepper Soup to stick closer to the tomato soup aspect but so that it would be embellished a bit for grilled cheese as I had leftover baguette to be used as well. Soup 6: Roasted Tomato & Red Pepper Soup

  • 2.5lbs tomatoes
  • 2 red peppers
  • 1 onion
  • 5 cloves garlic
  • 2C chicken stock
  • bay leaf
  • salt & pepper & basil to taste

 

  • Preheat oven to 400 & Lightly oil a baking sheet.
  • Cut off tops off tomatoes. Cut tomatoes in half. Cut red pepper into 4 pieces. Slice onions into rings. Peel garlic cloves.
  • Place all onto a lightly oiled baking sheet & drizzle liberally with more olive oil. Roast for 20-25minutes.

veggies for tomato

  • Place vegetables into a pot and add 2C chicken stock, a bay leaf, & salt, pepper, & basil to taste.
  • Bring to a boil & then simmer for 15-20 minutes. Remove the bay leaf.
  • Puree with an immersion blender or a food processor. Enjoy with grilled cheese or with baguette slices with melty gouda.

tomato & red pepper

Since it is winter I decided to make a squash soup. Soup 7: Butternut Squash Soup

  • 1 butternut squash
  • 1C chicken stock
  • 3/4can evaporated milk
  • 2-3 sprigs thyme

 

  • Cut butternut in quarters, remove seeds, and coat all surfaces with olive oil. Place cut side down on a baking sheet and roast for 45-60minutes at 375.
  • Remove pulp from skins and place in food processor with chicken stock & evaporated milk. Blend till combined.
  • Place mixture into pot and heat until desired temperature with thyme. Remove thyme and enjoy. Serves 1 hearty portion or 2 lunch/starter portions.

butternut

For Soup number 8 I made a soup I recently posted about, Carrot Soup, as I had just received some more garden carrots from a co-worker. Serve with an over-easy fried egg on top and try it for breakfast. It is a great way to get vegetables into your diet right away in the morning.

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For Soup 9 I made Cream of Chicken with Wild Rice. I have never made this soup & was not even going to try to make it healthy. I did use a slow cooker to help me out as I went fishing on this day, so all I had to do was come home and add some rice & cream and let cook a bit longer. In a crockpot add…

  • 1 chopped onion
  • 3-4 chopped carrots
  • 1 can cream of chicken
  • 1 can cream of mushroom
  • 1 C water
  • 1 lb chicken cubed
  • 1 tsp oregano
  • 1/4 tsp each thyme, basil, & pepper
  • 1/8 tsp each garlic powder & onion powder.

Cook on low for 7 hrs and add 1-2C cooked wild rice (use amount you prefer). Add 1C half & half with 1-2 tbsp flour and cook on high for 30 minutes to thicken. cream of chicken

For Christmas I had duck for dinner. I decided to use the leftovers to make duck noodle soup. Soup 10: Duck Noodle Soup

  • Boil a duck carcass from leftover duck dinner for 45-60 minutes to make a duck stock and loosen all the leftover meat. Remove carcass and let cool slightly to pull meat off. Set meat aside.
  • Sautee 1 chopped onion, 1 stick chopped celery, & 3-4 chopped carrots for 10-20 minutes until slightly softened.
  • Add veggies to stock with 1 bay leaf, 1tsp oregano, basil & thyme to taste, 1/4 tsp each black pepper & salt.
  • Bring to a boil and then let simmer until vegetables are tender. Add the meat back to the pot while you cook 3-4C wide egg noodles. Add the noodles to the pot and enjoy a very flavorful soup

duck noodle

As I approached the end of my soups to make, I had no idea what to choose. I had been choosing soups I had never made before so wanted to keep along that theme. There are so many soups to choose from! I decided to make Stracciatella Soup. I had never made it and loved. It is like Italian egg drop soup. The plus side, it takes about 10 minutes to make!

Soup 11: Stracciatella Soup (Recipe courtesy Giada de Laurentiis)

stracciatella

For my last soup I decided to make one of my favorite soups which is lentil soup. I had plenty of dried lentils and bacon that needed to be used as well so it was a win for my pantry & fridge. Soup 12: Bacon Lentil Soup In a large pot…

  • Cook 4 slices of bacon until very crispy. Remove and set aside.
  • Sautee 2 chopped carrots, 1 large chopped onion, 2 chopped cloves of garlic in bacon grease until slightly tender (5-10minutes).
  • Add 1/2lb dried lentils, 3-4C chicken stock, and 1C water.
  • Bring to a boil, reduce heat, cover and simmer until lentils are tender & soup is thick (about 90minutes).
  • Top with bacon. Serves 4

bacon lentil

I did accomplish the 12 Soups of Christmas (I stayed pure to the original – No stews or chilies) before January 6th which was the deadline. It was a simple yet fun cooking challenge. I find that cooking or baking challenges give me an extra boost of motivation. I also tried making many new soups which is a win as well. There are many more soups to be conquered out there so I will continue to do this every year and hopefully come up with a list of favorite soups.

And if you are wondering, the lady who invented this group also accomplished the 12 soups.

Carrot Soup

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I have always loved grocery shopping. Even when I was little, I liked to go to the store and pick items out. As I got older my mother was happy to send me to the store as it was a chore for her and a more fun experience for me. I am not sure what it is. I just like being able to pick out my own food and then cook with it later.

Now that I have moved to Almost Canada the grocery shopping experience has become a little less enjoyable. Mainly because the selection has downsized significantly. I can already see my suture self getting annoyed and frustrated as I am unable to purchase the ingredients I desire to make new or classic recipes.

For example, I was watching Rachael Ray when my special someone was visiting me, and decided to try to make Ginger-Soy Carrot Soup. I had just received a gallon bag of freshly grown carrots from a co-worker so I thought this would be a great way to use them. I went to the grocery store and was unable to find: ginger root, chili peppers, and tamari. There goes the ginger-soy aspect.

I don’t really care for ginger in the first place. I just wanted to try something new. I took this as a sign to just skip it all together as opposed to buying the spice that would sit forever in a spice drawer. I ended up buying a jalapeno as it was the only pepper available and went with low-sodium soy sauce instead of the tamari.

The soup turned out well despite a few obstacles. I know in the future I will have to do many substitutions and perhaps completely change my food plans. Instead of letting this bother me, I am going to look at it as a chance to grow as a cook. A chance to not follow the recipe and to continue to develop skills in recipe creation.

Carrot Soup, Adapted from: Ginger-Soy Carrot Soup

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 gallon bag carrots, peeled and sliced
  • 1/4 cup low-sodium soy sauce
  • 4 cups chicken stock
  • 1 cup water
  • Salt and freshly ground black pepper
  • 4 large eggs, fried

Heat the olive oil in a large pot over medium heat. Add the onion, garlic and jalapeno pepper and sweat them out a few minutes. Stir in the carrots and soy sauce, then cover the pot and cook for about 10 minutes. Add the stock and bring to a boil. Reduce the heat and simmer the soup until the carrots are tender. Puree as smooth or chunky as you like with hand blender or in a food processor, in batches. Season the soup with salt and pepper, to taste. Fry an egg to your preference and serve over the soup (I liked them over easy so the yolk would run into the soup).

carrots

carrot soup