1. Melt 1/4 cup butter and whisk with 1/4 cup flour
2. Add 2 cups milk and 2 cups of chicken broth.
3. Saute a chopped onion in butter and add it to the broth with 2 heads chopped broccoli for 20 minutes
4. Add 8 oz. of grated cheddar
5. Puree soup and top with croutons. Enjoy!
1. Peel purple carrots and parsnips
2. Chop into 1 inch slices
3. Drizzle with olive oil, salt, and tarragon
4. Roast for 30 minutes at 400 degrees.
5. Enjoy!
The quality of your food will only ever be as good as the quality of your ingredients! Here is a delightful chile that is wholesome and hearty. If you can, purchase the lamb at a farmer's market and soak your own beans overnight.
1. Heat 3 tbsp peanut oil in a pan and brown 1 lb of lamb stew meat
2. Remove the browned meat and saute a large, chopped onion. Add 4 chopped, de-seeded chiles and 4 close crushed garlic, along with 1 tbsp cumin.
3. Add the lamb back to the pot, 1 pint of lager, 28 oz. diced tomatoes, and 28 oz. black beans that have soaked overnight.
4. Simmer for 1.5-2 hours
5. Top with cilantro, parsley, or avocado, and serve over barley!
The sky was grey, the air was cold, and it was terribly difficult to awaken from a nap. Then, with a pang of hunger and excitement, I realized that the cause for my intolerable lethargy was that I hadn't cooked in quite some time. I present to you a spicy, coconutty dish that will bring good smells to your kitchen and warm thoughts to your heart:
Ingredients
Peanut Oil, 1 tbsp
Black mustard seeds, 2 tsp
Onions, 2
Garlic, 4 cloves
Dried Red Chiles, 4
Carrots, 4 medium
Potatoes, 6 small
Tomatoes, 28 oz. diced
Turmeric, 1 tsp
Coriander Seed, 1.5 tsp ground
Light Coconut Milk, 1 can
Frozen Peas, 1 cup
Salt, to taste
1 Beginnings: Heat the peanut oil in a large pot on medium heat. Add the black mustard seeds and let them pop in the pan for a minute or so. Add the chopped onions and stir for about 5 minutes. Then add the minced garlic and chopped dry red chiles and sauté for an additional minute
2 Vegetables: Add the peeled and chopped carots, diced potatoes, and canned diced tomatoes. Stir the vegetables for a minute and then add the coconut milk. Add the spices and simmer for approximately 40 minutes.
3 Endings: After the vegetables have fulled cooked to your preferred tenderness, add salt to taste. Add the frozen peas and cook for an additional 5 minutes. Ladle over grains, with bread, or enjoy it on its own!
Here is an easy and bright way to wake up no matter how rushed your morning:
Ingredients (per serving)
2 eggs
8 grape tomatoes
Handful baby or regular arugula
Tarragon
Ground coriander seed
Butter for dish
Salt to taste
1 Basics: Butter an oven-safe dish generously (cold butter will do just fine) and crack two eggs. Heat the conventional or toaster oven to 375 degrees.
2 Herbs: Sprinkle tarragon and ground coriander seed onto the eggs, about 1/4 teaspoons total, as well as a light dash of salt.
3 Toppings: Slice each grape tomato in half and lay in the whites of the eggs in the dish. They will have a delightful sweet and sour taste when baked. Cover the eggs with unchopped baby arugula leaves or halved adult arugula leaves.
4 Cook: Bake for approximately 10 minutes, until the yolks achieve the runny-ness you desire. Enjoy!
gold bracelet with colored gems, located in a chagrin falls antique store. makes me think of a subtly rebellious navy wife.
