Original Post 12/29/2014:
Every year, since I was a baby, my family has made these Christmas cookies (will share recipe on the blog next week!) AND Polish gingerbread (Piernik) (this one too!) covered with a chocolate glaze… yummy.
So Simple. So fun. So good.
We use (organic) sugar crystals and crushed walnuts for the toppings of the cookies. My aunt stepped it up a notch, making thinner versions (so they can be stacked and not be too thick) with jam in the middle.
I leave the Polish cookies and piernik duty to my Dad and aunt! I decided to start my own tradition and make thumbprints. The recipe is quite similar, yet different! They have been a hit the past 2 years, so I thought I’d share them with you… (more…)
I was craving a fall type lasagna the other day without all the heaviness of traditional lasagna. I am also trying to be on a restricted gluten and dairy diet for personal health benefits — I am constantly learning about healthy food alternatives & trying to incorporate that into my lifestyle as much as possible. SO, cooking at home is the easiest way to achieve that!
I had some spaghetti squash, tomatoes and tofu at home — and fresh basil still growing outside despite the cold temps we’ve been having this week in Boston. I made sure to salvage the basil and utilize it in this recipe.
This lasagna happens to be gluten-free and vegan, but you can easily add (more…)
I don’t know about you, but after dinner, I crave something sweet! When they ask at the restaurant if you saved room for dessert, I always say yes! It’s this weird thing I got from my mother — I just do not feel satisfied unless my sweet tooth is taken care of.
My healthy paleo, no dairy, no gluten diet had to go on hold for these cookies! However, they are only 3-ingredients (+ the fluff) ……. (more…)
Happy chewsday, dog lovers!
I FINALLY found some mini bone marrow bones for Freddy! I used to get him a big bone and he had trouble getting all the marrow out from the middle before I threw it out
I found these the other night and I froze half of them and (more…)
Nico’s cousins are my vegan inspirations. Those girls not only have great fashion sense, the sweetest personalities, but they are some damn good chefs!! Something as simple as dip with a Vegan twist can have you drooling (literally) and begging for more (I kept begging for this recipe!) Thank you ladies!
I have been feeling a bit under the weather the past few days. My mom thinks it has to do with my non-stop schedule…hmmm Anyways, I took 2 days off work to “relax” and it was really difficult!! It harder than it sounds..at least for me.. when I have a 100 things I want/need to do.
I managed to snuggle up with Freddy and my Kindle to finish reading Me before you! We’re having a book club meeting next Wednesday so I better catch up quick.
Back to the topic… SOUP!! We had 3 days of soup: chicken noodle, tomato basil and, yesterday I made Cauliflower and Cheddar Soup…with parsnips for added flavor.
I made a separate batch for Freddy w/o the onions or added spices – he got parsley though- really good for dogs! (nerd fact: Parsley freshens your pooches breath and provides phytochemicals. It also has Vitamin C, Vitamin K, carotenoids, B vitamins, iron and limonene)
Here is the recipe. Serve with some crusty bread- I made Guy Fieri’s Vegan garlic bread to go with.
Cauliflower & Cheddar Soup
- 1 medium head cauliflower, broken in florets
- 1 medium onion, chopped
- 1-2 parsnips, chopped
- 4 cups water
- 1.5 chicken bouillon cube
- 1 tbsp chopped fresh rosemary
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 tbsp. sour cream
- 1 cup shredded white cheddar cheese
- Chopped fresh parsley (to garnish)
- Coarse salt and ground pepper, to taste
- Crumbled organic bacon, bake it
- In a large pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes. Add cauliflower (& parsnips, if using) and cook until just beginning to brown, 12 minutes. Add water and bouillon cube; bring to a boil over high. Reduce heat and simmer until cauliflower is very tender, 20 minutes. Add rosemary.
- In a separate bowl, whisk sour cream with flour and take with a tbsp. of the hot broth. Wish really well and then blend into soup. This will add a nice cream color to the soup and also thicken it up.
- I use a potato masher to mash everything up right in the same pot - you can also use a blender to get a smoother consistency- but why add another dish to the wash?
- Heat over medium until warmed through; add cheese and stir until melted. Season with salt and pepper. Serve sprinkled with parsley and bacon, if desired. (I made a couple strips of bacon in the oven with the bread and crumbled it on top)
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