Best BLT

Behold:

hungry? 😍🙌

Assemble only 6 ingredients 💁:

1) Toasted bread slices--- that are not too thick. Chunky, crusty bread pieces are good for many things, but a BLT is not one of them. The bread I used today is seriously THE BEST BREAD I'VE EVER USED for a BLT. We have been snacking on and frankly, devouring it, since we snagged it at the Farmer's Market on Saturday morning. The amazing Juli Hamilton of Something from the Garden was selling this amazing preservative-free bread that was made from locally and lovingly grown grains! We normally don't treat ourselves to bread like this (hello cheapo loaves from the local box store 😐) but Juli spoke so highly of it- so we wanted to check it out. Oh my word I'm glad we did--- immediately upon taking out the first slice, we got a whiff of the most heavenly, sweet smell--- I have totally forgotten the true magic of homemade bread smells!!  You guys this bread hits that sweet spot that seems impossible-- thin enough to not take over your sandwich, but strong, chewy, and grainy enough to hold its own and be a true supporting cast member of your BLT.  Pure perfection!
2) Speaking of Juli, we also snagged the most luscious summer tomatoes from her, and knew right away we had to give them a spotlight in such a sandwich as this. 😂
3) Mayonnaise! I have lots of friends who "don't like mayonnaise," but even if this is you- for the love, put it on your BLT. I don't care if you're rocking Hellman's or Sir Kensington's or Veganaise or etc---  You just gotta use it! And BOTH sides of the sandwich, please! 🙌
4) Lettuce - we were thankful to nab super tender, gorgeous lettuce from local growers Geoff & Amanda Miller from Cedar Mill Farm.
5) Avocado - I'm not trying to be a Millennial hipster... I am just a firm believer that sliced avocado takes your BLT into the next universe. 🌌
6) Bacon! Whatever you are using for bacon, whether it be cured pork side.. tempeh... dehydrated eggplant... ETC-  (TONS of super great vegan options out there!)- make sure  you have something that is crisp and firm but not falling apart into a million pieces. 👍 I used regular pork bacon today and baked the whole package by laying the strips out flat in a single layer, on nonstick foil, on a baking sheet. The bacon slices cooked in the oven at 400*F until crisp/done but not totally falling apart/crumbling/overdone. The baking process took about 13-16 minutes(?).

Enjoy! We had ours with fresh corn on the cob and fresh blueberries for lunch today. Summertime is truly the best eating season, am I right? 🙌🙌🙌

Buon Appetito! 😘

Basic Potato Soup + Hominy

Cold weather means I don't go to the grocery store as often-- which means sometimes our dinners are super simple. But everyone is cold and wants soup often, anyway, so complex or easy-- soup is always a winner in the winter. :) 

*Basic* Potato Soup
makes about 2 quarts (enough for about 4 people as a main course or 8 people as a side)

Put a large soup pot over medium high heat, and add:

a swirl/about a Tbsp. of avocado oil, butter, ghee, coconut oil, etc. - whatever 'fat' you prefer
1 small onion OR leek, finely chopped
2 stalk celery with leaves, finely chopped
2 carrots, diced
salt & pepper, to taste
1 clove garlic, minced OR 1 tsp. of garlic powder
1 tsp. thyme (rub in your hands before adding)
1-2 tsp. parsley
--A few shakes of anything else you'd like. Today I used Trader Joe's Onion Salt and Penzey's Seasoned Salt. If you have a different flavor profile go for it! 
about 6-9 Yukon Gold potatoes - diced (scrub them, then trim any bad spots away but just leave the peel on)
1 quart veggie or chicken stock

Let this come to a gentle boil. While that is happening, crack open 1, 15oz can of white beans (like navy, great northern, cannellini, etc.) and drain and rinse them. Add them to your food processor with about a Tbsp of water and puree until smooth. You might be able to use a regular blender to achieve this but I can't speak into whether this is actually successful or not. Add the pureed beans to the soup pot.

After it is bubbling, turn down the heat to low. Let this simmer until the potatoes are tender.

At this point, I took a big handful of baby spinach leaves and finely chopped them and added them to the pot-- letting them cook a couple minutes until wilted.

When you're ready to eat, adjust the soup with salt and pepper to your taste.
I *did* do one little swirl of heavy cream at the end because it was in my fridge and I couldn't help myself. 😬🙈

Other great final additions include a scoop of sour cream.. or a few shavings of a sharp cheese... bacon bits... chopped chives or scallions... etc... the possibilities are endless. 🙌 But the title of this piece is BASIC potato soup so I didn't load it on today! 👌

Then grab your cast iron skillet and fry up one drained and rinsed can of hominy in a little butter. Pan fry for just a minute or two. Your kitchen will smell amazing! 😍

Ladle soup into bowls and top with hominy. 

This one is such a winner-- you probably have all of this stuff in your pantry/fridge already (easy!); there are beans, veggies, spinach! (healthy!); and it is so so good.  
Buon appetito! 😋

Ten Loaf Zucchini Bread (made in ONE bowl!)

Soon, the baseball bat sized zucchini will be spilling out of gardens all over the county!

This time of year, we try to sneak zucchini into everything we can--- shredded into omelettes, cut in thick planks to grill, diced and added to pasta dishes, ETC!

But what happens when you've maxed out all your savory options for your zuc's?

---  Enter quick bread! ---

I developed this recipe because we currently have *multiple* GIGANTIC zuc's and I need to use them up quickly!  I love baking for friends (and our family, too!!), and this recipe made enough for EVERYONE! 

Yes, it's a HUGE amount of batter, but you make it in ONE bowl so it's suuuuper LOW maintenance!!

Big Batch, Best Ever Zucchini Bread

-makes 10 mini loaves-

Note: 10 mini loaf pans fit on ONE half sheet baking pan, so all ten of them went into the oven so neatly!

First: Preheat oven to 350* F and grab the biggest mixing bowl in your kitchen. :)

Second: Prep your Zucchini. I used a HUGE zucchini and cut the top and bottom off, then cut it in half lengthwise (the long way). Then I cut the two halves into half so I had 4 long pieces total. Standing each piece up like a tall stick, use your knife to cut the seeds out of the middle. After you're done with all four pieces you'll have four "seed strip" pieces that you can discard.  Then push each piece of zucchini through a Food Processor. I used the 'large hole' grater instead of the small holes and I was glad I did. I think the small holes would have resulted in mush instead of nice little pieces/strips of grated zucchini.

Third: In your large mixing bowl, whisk together your wet ingredients.

• 4 eggs
• 2/3 cup oil or melted butter
• 1 and 1/2 cups sour cream
• 2/3 cup buttermilk
• 2 cups granulated sugar (I use natural cane sugar that is 'blonde,' not white, in appearance. If you only have the pure white refined sugar you might want to use 1 C of that and 1 C of brown sugar!)
• 4 teaspoons vanilla extract
• 5 cups shredded zucchini

Fourth: Add dry ingredients to batter by adding them in a big pile on top of the batter. Wait to stir them all together (switching from a whisk to a spatula now) until you have added all of these dry ingredients:

• 3 cups white whole wheat flour
• 3 cups unbleached all purpose flour
• 2 Tablespoons cinnamon
• 1/2 teaspoon nutmeg
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt

Only stir all of this together until it is *almost* combined. At this point, add in =

• approximately 8-10 ounces dark chocolate chips or chunks

Often, I purchase the Great Value organic dark chocolate chips at Wal Mart - and this is a 10 ounce bag. If you like a little extra chocolate just add the whole bag! If you don't like as much, you can hold back. OR leave the chocolate out altogether... OR use nuts only/also in addition to the chocolate. You could also add raisins or whatever makes you happy. :)

Stir your batter until just combined and scrape the bowl often with your spatula to make sure everything gets incorporated.

Give a quick spritz of prep oil to 10 mini loaf pans. Arrange the pans so they fill an entire half sheet pan. Distribute the batter evenly throughout the ten pans.

Bake for approximately 30 minutes or until they are golden on the tops and a toothpick comes out clean (check a couple different loaves just in case!).

I was really distracted by my kids and didn't keep the best eye on the clock of how long they actually baked :( ....but I'm thinking it was around 30 minutes? PLEASE someone out there correct me if you have better experiences with a different amount of time!

That's it!

You'll have 10 mini loaves to share with the world (or gobble up yourself!) :) :) 

Pregnant Girl Potato Soup



I feel like it's been forever since I've posted a recipe! :(
Probably because... in the last few months of this sweet, sweet baby growing in my belly-- I just haven't been cooking much. :\

 

classy bathroom-mirror-selfie @ 22 weeks. :) SO THANKFUL!

I've traded my pots and pans for car keys & my wallet... and have been transformed into Queen of the Chick-Fil-A drive through. :) :) 

 

the nuggets are my jam.

But seriously, I've had more restaurant food in the last 5 months than I have in the last 4 years!!!!! Unbelievable what pregnancy + working full time + holding down the fort while your dr. husband works a billion hours a week will do to your energy/desire to be in the kitchen! :)

 

But lately in pregnancy I've been experiencing some intense heartburn... the kind my husband knows like a close enemy--- but I've never had a personal connection with until now!  It feels like there is a tiny dragon breathing fire right in my throat--- it's amazing/horrible at the same time. :)

 

Anyway- plain, simple, non-acidic foods have really helped (-shocker!-) combat this tiny dragon faster than Harry Potter could put a spell on it. :)

 

I have a dear friend who is in med school coming over soon to have me be a "patient" so she can practice for her Clinical Skills exam, so I needed to make something QUICK for supper tonight!

 

I dug through my fridge and freezer and found a half-used bag of "Mirepoix Style" vegetables from Kroger... some going-bad-soon Russet potatoes from Trader Joe's... a carton of free-range chicken broth... just one handful of baby kale leaves... and a couple of random pieces of cheese from a local deli.... and--- Voilà. Potato Soup. :)

 

I am **not** posting this recipe because no one has ever made potato soup before... or because I'm claiming this is "THE BEST EVER" and will be served on the heavenly banquet table someday........ Rather, my intentions are just to remind myself, and anyone else reading, that sometimes when you think "I have nothing to cook" or "I don't have time to make dinner"  --- that sometimes a humble, simple, no-frills soup made with ingredients that are already hanging out in your home will be the answer to your dinner dilemma. :)

 

"Pregnant Girl Potato Soup" aka Super Simple Use-What-You-Have Potato Soup :)

serves 2 with leftovers for lunch :)

 

First, I added about 1 Cup of frozen carrot/celery/onion mixture ("Mirepoix-style" frozen veggies) to the soup pot with a swirl of extra-virgin olive oil. I sautéed this for a bit - letting the veggies thaw & get tender.  (You could obviously add chopped garlic or whatever soup veggies you want... chopping up the fresh stuff if you've got it. If you like it spicy, throw in jalapeño peppers!)

 

Then, I added about half of a 32 oz. carton of chicken broth... but obviously you could do water + boullion or veggie broth or whatever you like.

 

Add the diced potatoes. (You can use whatever potato you want... even if it's a sweet potato- why not! Go for it.) :)

 

Tonight I seasoned with dried parsley, onion powder, and garlic powder... as well as salt & pepper.  Super simple.  (But do what you want! If you like it spicy... go for adding cayenne or a generous amount of white pepper might be fun, too. Rosemary might be a fun herb to add that would totally change the flavor profile of this thing... especially if you were adding crumbled, browned sausage and maybe chopped & sautéed fennel, too! The options are endless.)

 

Let this simmer until the potatoes are tender.

 

Add in some chopped greens--- tonight I added about a cup of chopped baby kale. But you could do ANY greens... just pay attention to what kind of greens you have to know how long they need to wilt. For example - you can throw baby spinach in at the last minute and it will wilt in super-hot soup in a quick minute. However, heartier kales will need significantly more time--- so know your greens and add them accordingly.

 

Mash some of the potatoes (if desired) and add in milk or half and half to get a creamier consistency (tonight I added a splash of half & half and maybe 1 Cup of 1% milk). (Other fun dairy options to throw in there might be a little bit of cream cheese, sour cream, or even plain Greek yogurt.)

 

Lastly, if you want, throw in a little of whatever cheese you have in your fridge.  Tonight I had Colby-Jack slices from Monnette's and threw them in.  Perfect.  Gosh I bet most cheeses would love to get together with potato soup though... right? :)  Use what you have!

 

Adjust the salt & pepper at the end, after tasting, and buon appetito! :) Enjoy. A true 30-minute-meal----- and a one-pot meal, at that! 

 

Enjoy making whatever variation of this soup makes your heart sing!!!!! :)



 

Come, thou long-expected baby

There is so, so much to be written about this journey.

But for now, I'll just say that I am 21 weeks pregnant today and grateful to the moon and back for this unmerited, grace-filled GIFT.

Thank You, Jesus.

Low Maintenance Fish Tacos

In the frozen black heart of this year's winter, the Dr. and I went to Sarasota, FL for a much-needed break.

While there, we were definitely in "vacation-mode" and felt the freedom to eat out. a lot. :)  One of our favorite places to eat was Clayton's Siesta Grille.  We LOVED their Trout Almondine and Mahi Mahi Fish Tacos!

April/May is traditionally my "clean out the freezer" time of year so I can have ample space for summer & fall harvests.  In my quest to use everything up, I found some great Mahi Mahi filets from Trader Joe's and had a craving for some amazing fish tacos (even though I knew I couldn't quite recreate the unbelievable ones at Clayton's!), so after reading many recipes, I created my own low-maintenance version.

Fire up your grill and go make these!  You'll love them! :)

Mahi Mahi Tacos with Citrusy Cabbage, Avocado, & Mango
(could serve 4 adults)

ingredients:
4 mahi mahi filets (fresh or frozen, thawed)
salt & pepper
extra-virgin olive oil
2 medium avocadoes, diced
1 small onion, diced (use half if a bigger onion)
1 good sized mango, diced
1 small cabbage, chopped into thin shreds
1 orange
2 limes
1 bunch cilantro, leaves plucked
sour cream
corn OR flour tortillas (I used corn)

optional ingredients that would be awesome but I didn't use:

• using finely chopped Chipotle peppers/dried powder to mix with the sour cream OR use a little Chipotle powder directly on the fish before grilling
• minced jalapenos
• diced tomatoes
• drained & rinsed black beans
• using purple onion OR scallions instead of yellow/white onion
• pureeing tomatillos and garlic to mix with the sour cream for a festive crema
• store-bought mango/pineapple/peach salsa (if you can't find a good mango OR just want a more low-maintenance option!)
• diced peppers of any kind (from sweet bell to any chile... depending on how spicy you wanna be!)
• using a store-bought coleslaw mix if you don't feel like chopping cabbage!
• Clayton's serves their mahi tacos with feta cheese

directions:
Shred cabbage and place in bowl. Squeeze the juice from the orange and one of the limes onto the cabbage.  Salt and pepper to taste.  Stir together and let marinade for a bit.

Heat grill to high.  Coat fish fillets in a little bit of olive oil, and season well with salt and pepper (and Chipotle powder if using). Grill fish on a piece of foil for about 10-15 minutes, until white and firm.

Finely chop mango, avocadoes, and onion.  Pluck leaves from cilantro. 
*At this point, I squirted a few drops of lime juice on the avocado to prevent browning!

When Mahi Mahi is grilled completely, remove from grill and set aside to cool for just a minute.  Get tortillas ready-- warm them if desired on the grill for just a little bit! :)

Shred Mahi Mahi into bite-sized pieces. 

Serve tacos with the fish, citrus-infused shredded cabbage, and all the diced veggies & mango.  A dollop of sour cream and a few cilantro leaves make for the perfect finish!

Buon Appetito! :)

Pasta with Greens, Prosciutto, Raisins, & Pine Nuts

I first learned about this recipe when I lived in Rome. My friend Kristen made it for a group of American college students who came to Rome on their spring break to join with us in ministry.  She braised some chicken in this gorgeous, stewy sauce of cannellini beans, sun-dried tomatoes, fresh rosemary, and other ingredients.  She served the chicken/beans with a lovely pasta of farfalle, sautéed spinach and garlic, pine nuts, raisins, prosciutto, a heavy drizzle of extra-virgin olive oil, and lots of grated Parm.

 

I totally forgot about this pasta dish--- and in our almost 3 years of marriage, I don't think I've ever made it for Dr. Bud!  How sad.  Granted, with ingredients like prosciutto, pine nuts, and real Parmigiano-Reggiano, it's kind of an expensive dish.

 

I don't know what made me remember this pasta tonight, but I'm so glad I did!  I texted my friend Chris for a refresher on the ingredients needed for it-- and got to work.

 

Pasta with Greens, Prosciutto, Raisins, & Pine Nuts

serves 2

 

First, I diced some red onion-- about 1/4 cup, but you could easily use shallots, OR leave this out altogether... and 1 clove of minced garlic. (or 2 if you're feeling frisky.) :)

 

Add this to your pan with a few swirls of olive oil.

 

Saute your onions/garlic with whatever greens you'd like.

Tonight, I used a mixture of baby spinach and baby kale. (probably 3ish cups raw)

Also, I did NOT have any Prosciutto sitting around in my fridge... but I did have some nitrate-free deli ham. LOL. I used about 5 slices, diced them up, and threw them in.  (If you do this as well, note that it's worth your time to separate the little slices to give the thinly-sliced-Prosciutto-effect). :)

 

 

Next, cook and drain 1/2 a box of pasta.  Add the pasta to the pan of greens/etc.

 

 

While your pasta water is hot, add in 1/4 to 1/3 cup (or so) of raisins. You can use any kind you want. I think it's a genius move to put your raisins directly in a spider strainer like this- so that after a couple minutes, you can lift them right out and add them to the pan!

NOTE: Even if you don't like raisins-- TRY THEM in this dish! :)

 

 

Next, add in a couple handfuls of pine nuts------- maybe 1/4 to 1/3 cup.

 

ohhhhh PARM <3

 

 

Okay- now grate yourself a mountain of Parm, cause it's delightful.

Stir to incorporate----- swirl extra olive oil if you feel it needs it.

Salt and pepper to taste. :) 

 

 

Now serve yourself a bowl or plate full... and go ahead and grate another Parm-mountain. You deserve it. :)

 

Buon appetito! :)

 

End note: upon eating this when he eventually got home at 10pm (oh vascular service...), he said, "Hey! This is just like the Italian version of 'Korma!"  Gosh. With the raisins and pine nuts-- and sweet/savory taste... He is SO. RIGHT. :)  My husband never ceases to amaze me!! <3