Tag Archives: cooking

Farmers Market Find: Turkish Eggplant

Last week’s visit to the Minneapolis Farmers Market felt like cheating when I came home with bagfuls of produce. I loaded up on so many fresh (and dried) items which is a bit rare this late in the season, but this warm Minnesota fall has treated us well. I picked up carrots, kale, Brussels spouts, lettuce, potatoes, onions, herbs galore, and more!

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Turkish Eggplants hanging out at the farmers market.

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Volunteering at Open Arms of Minnesota

Photo from Open Arms of Minnesota's website.

Photo from Open Arms of Minnesota’s website.

Volunteer work has become a part of my life in one form or another since I moved to Minnesota, a very important one for that matter. I’ve recently become more active with Open Arms of Minnesota in Minneapolis, “the only non-profit organization in Minnesota that cooks and delivers free meals specifically tailored to meet the nutrition needs of individuals living with cancer, HIV/AIDS, MS, and ALS.” Helping to nourish others while they are sick (and their families) is a cause I care about and am glad to be able to support. Continue reading

Hummus with Parsley Recipe

1-IMG_6665Hummus is one of the most delicious and healthy snacks you can have on hand and is extremely easy to make.  Use it as a dip with pitas or veggies, as a spread for sandwiches or on a salad, it is a great staple to have around. Here’s my go-to recipe. Continue reading

Easy Chicken Stock

I try to always have chicken stock in the freezer because it’s so easy to make and makes everything better. Everything.IMG_6617-0

Here’s my tip – keep a gallon size Ziploc bag or two in the freezer and add vegetable scraps and chicken parts/bones when you have them. Once the bag is full, make stock. Continue reading

Stuffed Jalapeños and Squash Blossom Appetizers

I’m making this one short and sweet. The market is out of control so you have to cook fast or that produce will go bad! I found these great squash blossoms and had a ton of jalapeños so thought “appetizers!”

I am convinced that frying things in the house is not for me so I decided to bake stuffed  jalapeños wrapped in prosciutto (inspired by Amanda Paa) and breaded squash blossoms stuffed with goat cheese. Here is a visual guide.

Preheat the oven to 400.

Slice and seed the jalapeños. Slice the cheese into long pieces. I used smoked Gouda. IMG_4356

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Beer Dinner – A Night in Belgium

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Rich and I finally traveled to Belgium last year after dreaming about it for about a decade. Craft beer has been my drink of choice since college, but Belgian beers have always held a special place in my heart above others. So after talking about traveling to Belgium every time we drank a Le Chouffe or Chimay, Rich and I finally bought two tickets to beer paradise (cheesy, I know, but it’s true). We were on the pursuit of beer, the rest would fall into place.

I have a couple of friends who spent some time in Belgium and graciously shared maps and stories prior to our trip so thought it would be fun to have a Belgian beer dinner to celebrate Belgium? Or Beer? Either way, it is so cold in Minnesota right now that some rich Belgian food alongside some delicious beers would do the trick to warm us up.

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Cooking up a Hobby

Plans got cancelled on Sunday so I embraced my new-found freedom and committed to cooking. I never thought I had a hobby until I realized that I tend to spend entire days tackling one cooking project after another. My goal is to stay home a bit more and do this more often. I can sit in my sunny kitchen all day long and be entertained.

So what did I whip up?

First on the list was the caramelized onion recipe from Beth Dooley’s lovely book, Minnesota’s Bounty. This version appealed to me because of the use of wine to braise the onions. Lovely to look at and delicious.

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