by Krista | Oct 20, 2010 | Compatriot Wednesday
Right after work on Monday I zipped up my jacket and headed into the woods for a hike. Ohhh, it felt SO good to wend my way through the cedars, breathing deeply of the fresh cold air, feeling strength in my limbs after sitting at my computer all day. Loved it!
Then I hustled back home to whip up the dough for Gluten-Free Cheesy Dill Scones to bring to CEC (Culinary Experimentation Club) for Squash Soup Night. I was a wee bit nervous as I’ve never made completely gluten-free scones before, but they worked out beautifully! I used Bob’s Red Mill Gluten-Free All Purpose Flour then added Aged Irish Cheddar, Grated Parmesan, and lots of butter. To save myself time cutting in the butter, I simply grated it like cheese and mixed it into the flour with a fork. I didn’t have any cream for the scones, so I mixed plain Greek yogurt with chicken broth and it worked just dandy. I drove into town, popped them in the oven and oh my – were they ever good! Just as good or better than the regular ones. Hooray!
The scones went splendidly with the three homemade soups that featured various squashes.
Darren made creamy pumpkin soup with fresh pumpkin puree he made himself. It was SO much better than canned, with great texture and pumpkin flavor.
Robin and Cameron made a spicy creamy squash soup that we ended up mixing with…
Kat’s beautiful lentil squash vegetable soup.
We ended the evening with Hot Apple Cider blended with our very own homemade Hard Apple Cider. A marvelously warming drink on a cold night.
Over the next few weeks I’ll introduce you to my cooking buddies. Today I present Robin, Kat and Jenny. 🙂
Darren’s Pumpkin Soup
Click here to view the recipe at AllRecipes.com
Krista’s Gluten-Free Cheesy Dill Scones
Ingredients:
2 3/4 cups Bob’s Red Mill Gluten-Free All Purpose Flour
1 Tbsp baking powder
1/4 tsp cayenne pepper
1 stick cold butter, grated
3 large eggs
1/3 cup plain yogurt
1/3 cup chicken broth
1 Tbsp dried dill weed
2 cups aged Irish cheddar (or sharp cheddar)
1/2 cup grated Parmesan cheese
Directions:
- Preheat oven to 400 degrees F.
- In medium bowl mix dry ingredients. Add butter and toss to separate.
- In small bowl mix remaining ingredients. Add to dry ingredients and stir until incorporated.
- Form 1/3 cup size balls of dough and place on baking sheet 2 inches apart.
- Bake 20-25 minutes until tops start to brown.
by Krista | Oct 19, 2010 | Gulliver Tuesday
Today I was chatting with my brother Ryan as we hashed out plans for our family trip to Germany and Holland this Christmas. My smile got bigger and bigger as he cited things he’s put on the schedule already: Christmas concert, Christmas markets, road trip through Belgium. I can’t wait!!! 🙂
Such discussions and dreamings sent my memory back to a gorgeous road trip I took through Germany a couple of years ago with my sister-in-law Kendra and friend Amy. Armed with passports, an exceedingly large bag of candy, and a rather finicky GPS system, we drove all over Germany, Austria, Switzerland and Luxembourg, stopping wherever our fancies took us. Will you join me as we vicariously meander through mountain meadows, gaze up at stony peaks and look in wonder at hidden lakes?
These places reminded me so much of driving through the Rocky Mountains in Canada. Well, minus the castle. 🙂 Do you like road trips? What is the most beautiful scenery you’ve experienced on one?
by Krista | Oct 18, 2010 | Bootstrap Monday
Mornin’ dear ones! 🙂 How was your weekend? Were you relaxing your heart out or dashing about doing fun things? I did a bit of both and it was just what I needed.
I was able to take that new trail in the woods when Mums and I went hiking at Berthusen Park. It was gorgeous!! The forest is old growth and wonderfully dark and cool. Back in 1883 Hans Berthusen single-handedly cleared 100 acres of dense forest for farmland, but kept 20 acres of it as virgin timber so he would remember what the land originally looked like. In 1944 he left it to the City of Lynden so future generations could also remember. I love that.
We’ve had perfect fall weather all weekend with brilliant sunshine and gently breezes sending crisp leaves skittering over the pavement and tumbling across the lawn. Saturday was spent in town running errands and stocking up on groceries. It was one of those months where nearly all my basics were depleted and needed to be replenished. I confess grocery shopping is one of my favorite chores. It’s so fun to wander the aisles and choose delectable things to concoct even more delectable things. 🙂
A while back I picked up an enormous slab of Belgian bittersweet chocolate at Trader Joe’s, and yesterday I used half of it to make these decadent pots de creme with Southern Comfort. Oh my. Best eaten in small portions, these desserts are outrageously rich and delicious, and keep the house smelling heavenly for hours. I made mine with coconut milk and sweetened them with agave so I feel utterly guilt-free indulging. 🙂
Speaking of agave, a couple of months ago, BetterBody Foods & Nutrition sent me a sample of Xagave to try and I keep forgetting to tell you about it. 🙂 Sweeter than sugar with a very low glycemic index, agave has been my non-sugar sweetener for a while now. I love that the Xagave brand is completely organic and that they sell a cookbook full of ideas for using agave in every day cooking. I use it in everything from sweetening my tea and whipping cream to tossing with fruit for pies and tarts and substituting for sugar in much of my baking. For more information on agave in general and the Xagave brand, visit their website here: http://www.xagave.com/
What are some ways that you make your cooking healthier?
PS – My new article on Cancun is up at The Travel Belles today! Click here if you’d like to see it. 🙂
Southern Comfort Pots de Creme
(Serves 4)
Ingredients:
7 ounces bittersweet or semi-sweet chocolate, cut in pieces
1 cup coconut milk
2 large eggs
2 Tbsp Xagave (more if you like your dessert sweet)
2 Tbsp Southern Comfort (or rum)
Pinch of black salt (or any other kind :-))
Directions:
- Preheat oven to 350 degrees F.
- Add chocolate and coconut milk to saucepan and melt over medium heat, stirring constantly until smooth.
- Set aside.
- Beat together eggs, agave, Southern Comfort and salt. Pour into chocolate mixture stirring constantly.
- Pour into ramekins, custard cups or any small oven-proof vessel.
- Place in baking pan and pour boiling water to within 1/2 inch of the tops of ramekins. Bake 20 minutes.
- Cool a few minutes, then cover and refrigerate.
by Krista | Oct 15, 2010 | Fabulous Friday
Good morning, luvs! 🙂 My whole being is hooraying that it’s Friday at last. It’s been a doozy of a week with much work and recovery from illness, and I’m ready for some sleeping in and a few lazy hours reading whilst sipping my first hot chocolate of the season.
If the rain lets up I simply must get out into the woods again. I spied a new trail I have yet to explore and can’t wait to find out where it leads.
I spent last night cooking up all sorts of delicious things so I can truly relax this weekend: roasted asparagus, buckwheat pancakes with coconut almond sauce, toasted prosciutto, mmm. I’m really looking forward to digging in.
I also want to get started on making Christmas presents and have been having such fun coming up with ideas. What are some of your favorite gifts you’ve made or received in years past? I’d love to hear your thoughts.
And now, dear ones, I’ll leave you with the heart-shaped sunset that so delighted me earlier this week. I hope you have a beautiful weekend. 🙂
Cinnamon Hot Chocolate
Ingredients:
1 packet hot chocolate mix
1 tsp cocoa powder
1/2 cup hot water
1/4 cup coconut milk
1/4 tsp cinnamon
1/4 cup heavy whipping cream
1 tsp agave syrup
Directions:
- Combine hot chocolate mix, cocoa powder, hot water, cinnamon and coconut milk.
- Whip heavy cream with agave syrup until soft peaks form.
- Spoon cream on top of hot chocolate and sprinkle with cinnamon.
by Krista | Oct 14, 2010 | Plucky Thursday
Last week I was out running errands on a particularly grey and overcast day. I’d been at the office all morning and as I drove home for my lunch break I just had to pull into the park near my house and go for a stroll.
It was beautifully quiet and still and I was the only person there. I breathed deeply of the cool air, smiling at the scents of cedar, wet leaves and damp earth. Much to my delight I found a new trail that I simply had to go down. As animals twittered in the branches above me and twigs snapped, I held a tight rein on my all-too-vivid imagination and laughed at my so easily scared self. 🙂
The trail entered the woods and it felt like I was in Sherwood Forest, a canopy of trees above me, spongy, leaf and needle covered ground at my feet. It was dark and peaceful in there and I thought how much my brothers and I would’ve loved this place for fort-building and pretend battles when we were little.
Eventually I left the woods and as I came around a bend I smiled in surprise at this sight.
The stream gurgled along contentedly, wending its way through trailing blackberry vines and gnarled tree roots. On its banks fallen logs made a perfect home for bright green ferns and these beautiful, I don’t know what – mushrooms? fungus? But aren’t they delicate and pretty like seashells?
It was a wonderful walk, good for body and spirit. I felt thoroughly refreshed and ravenously hungry. So home I went and whipped up a green onion omelette stuffed with canned asparagus, juicy tomatoes and grated feta cheese. I don’t like canned asparagus on its own, but somehow it works splendidly in an omelette.
Do you like going for walks? What is your favorite spot to wander in?
Asparagus Feta Omelette
(serves 1)
Ingredients:
2 large eggs
1 scallion, sliced
1 tsp olive oil
4-5 spears asparagus, canned or roasted
1/2 tomato, diced
seasoning salt
1/4 cup grated Feta cheese
Green Tabasco Sauce
Directions:
- Beat eggs with scallion.
- Heat olive oil in sauce pan, add beaten egg and cook until edges are firm. Carefully flip over.
- Top one half of egg with vegetables and grated cheese.
- Fold in half and place on plate. Sprinkle with Green Tabasco Sauce.
_logo.svg){kind=logo}
