Who doesn’t like chocolate chips in their peanut butter cookies? An 83-year-old lady in hospice that can drink, think and eat whatever she wants, that is who. Continue reading
These crazy seventy degree days mixed in with the forty degree days has me a bit confused. One day I am biking outside without arm warmers, the next I am running in leggings and mittens with snow flurries falling around me. I relish in both. Last week I stepped out for a run and had snowflakes on my eyelashes. I loved the cool air in my lungs, I felt like I could run forever. Yesterday I went for a two-hour bike ride and was able to shed my extra layers at the halfway point. Running and riding over the fallen leaves makes me happy. I love the crinkling sound they make. If there was one thing that represented fall to me, it would be that sound. Not the gorgeous changing leaves, not the crisp air. The sound of crunching leaves. Continue reading
There was not a single can of cream of gray colored soup used in the making of this soup. Cream of ______ soup goes against everything I believe in (except of course during those green bean casserole moments…I honestly can’t think of another “cream of” recipe). Instead I channeled my inner Paula Dean. Butter, milk, cream. I felt a little better knowing that I would only be having one serving of this intensely creamy and luscious soup. A friend of mine has been flat on his back because of bulging discs for the last two weeks. I planned on packing all the leftovers up and giving them to him. Aren’t I a saint?
*I recognize that the photos do not encourage salivation.
**Trust me, the soup is a gazillion times better than the pictures.
***Butter and cream are not evil.
Behold, Artichoke and Roasted Chicken Soup. Aka: A Snuggie.
2 bone-in, skin-on chicken breast or 1 bone-in, skin-on leg quarter
2 Tbsp olive oil
salt and pepper
1 leek, white and light green part only
2 Tbsp butter
2 cloves garlic, minced
1 shallot, rough chopped
24 oz frozen artichoke hearts, thawed.
2 cups chicken stock (preferably homemade)
1 bay leaf
2 tsp fresh thyme, leaves only
1 oz parmesan rind
1/4 cup cream
3/4 cup whole milk
salt and pepper to taste
1/4 cup ricotta
Preheat oven to 350F. Drizzle both sides of the chicken with olive oil and sprinkle with salt and pepper. Rub the oil evenly all over the chicken. Place on a baking sheet. Roast for 35-40 minutes, or until the juices run clear when the meat is pierced. Set aside.
Remove the dark green leaves from the leek and discard. Slice the remaining leek in half lengthwise, and then slice each half into 1/4″ half moons. Place in a bowl of cold water. Seperate the layers, allowing the dirt to fall to the bottom of the bowl. Gently scoop out the leek slices with your fingers, being careful to not disturb the dirt at the bottom of the bowl. Place the leek slices into a colander to drain.
In a large sauce pan over medium heat, melt the butter. Add the leek, garlic and shallot. Allow to soften for 5 minutes.
Add the artichokes and allow to soften for 5 minutes.
Add the chicken stock, bay leaf, thyme and parmesan rind. Bring to a simmer, stirring occasionally for 20 minutes.
Remove the bay leaf and parmesan rind, set aside.
Carefully pour the artichoke mixture into a blender. Be careful! It will be hot. Place a lid on the blender. Place a towel over the lid to protect yourself from hot splattering soup. Puree until smooth. Place the soup back into the saucepan over medium heat. Add the bay leaf and parmesan rind back into the soup.
Add the cream and milk. Add salt and pepper to taste. Bring to a simmer. Allow to thicken for 10-15 minutes.
Taste and add additional salt and pepper.
Remove the skin and bones from the chicken and discard. Shred the chicken or cut into bite size pieces.
Remove the bay leaf and parmesan rind, discard.
Add the chicken to the soup.
Divide the soup among four bowls. Serve with a dollop of ricotta and a wedge of lemon. Squeeze the lemon over the soup.
Chocolate = if it had a pinky finger I would be wrapped around it
Ginger = spicy and aromatic
Cherries = plump and juicy bites of summer
Chocolate, ginger and cherries = I kiss the ground you walk on.
Chocolate Ginger Ice Cream with Sweet Roasted Cherries = don’t talk to me right now, I am having an out-of-body experience. Continue reading
When I was in high school, cooking for myself meant toasting a bagel, putting thick slices of cheddar cheese on each half of the bagel, topping the cheese with slices of hot dog, and putting it in the microwave until the cheese was melted and the hot dog was cooked to the point of curling around the edges. In college, there was the dorm cafeteria, plenty of pizza, and the cheapest frozen meals I could buy. I did live with my sister for a bit, and if I was lucky, and willing to do the dishes, she would cook for me. When I moved back to Colorado from North Carolina (where I have tried to block out whatever it was that I actually consumed), I lived off of Chipotle, Cold Stone, pasta and French bread (a loaf at a time!). It wasn’t until I had been participating in triathlon and endurance events for a few years that I finally figured out that food from boxes was generally not that good, and always left me wanting more; that I could save money by cooking for myself and not eating out so much; that cooking was fun and I discovered a creative side that I never knew was there. Continue reading
I admitted to an obsession with marshmallow cream the other day. In the past I have also admitted to obsessions with bacon, donuts, cinnamon rolls and samples. But I don’t want you to worry about the lack of nutrition involved in my obsessions. I balance the sugar out by eating entire watermelons in one sitting. No joke.
Watermelon is summer perfection right now. Sweet and cool, juicy and refreshing. But I do have a problem with watermelon. There is so much water in it, that when you eat it, it is almost like eating blue box mac n cheese. There is really no chewing involved, you could gum a 2″X2″ piece of watermelon and swallow without being concerned about a choking hazard. This is how I can eat an entire watermelon in one sitting. Continue reading
Bacon. This is one of the more well-rounded foods in the world. You can have it for breakfast, lunch, dinner, and dessert. Sweet or savory, smoky or spicy, crispy or chewy. Whoever invented bacon was a genius.
True, bacon is everywhere these days, but whoever says that the trend of bacon in everything has gone too far, is just plain wrong. Okay, fake bacon flavored stuff, yes too far. But what other ingredient can you transform into so many different dishes. Okay, maybe eggs. And fruit. And waffles (oh boy do I have a waffle story)(waffles don’t count anyway because you have to make a waffle, at least you can buy a slab of bacon). Okay, but other than eggs and fruit, what else is there? Continue reading