I tend to forget about my ice cream maker in the winter months, which is a real shame. I still find myself with a pint of Haagen Dazs in hand more frequently than I’d like to admit. Obviously I’m eating it, so why am I not making it? Homemade ice cream is one of my favorite things and my ice cream maker is one of my favorite kitchen investments to date. I am not a no-churn ice cream kind of girl. I like it made the real way and this Ice Cream Maker
makes is SO easy. [Read More…]
I love a smooth, pureed vegetable soup. It’s an easy way to make a vegetarian meal when it’s served alongside some crusty bread or savory muffins.
Parsnips, in particular, are one of my favorite vegetables to add to a pureed soup. They have such a unique, slightly sweet flavor that adds so much. This particular soup pairs parsnips and pears, roasting them beforehand to bring out their flavor and sweetness. Potatoes help give the soup bulk, along with onion and celery for flavor.
You can make the soup vegetarian, if you like, by using vegetable broth instead of chicken. You could also go dairy free here and sub the cream for full-fat canned coconut milk.
This soup is especially delicious topped with some crumbled blue cheese. A few sprigs of fresh thyme wouldn’t hurt either. I served these with a squash muffin and it was just perfect.
- 4 Parsnips, peeled, cut into a large dice
- 3 Pears, peeled, cored, and cubed
- 4 Garlic Cloves
- 3 T. Olive Oil, divided
- 2 t. Coarse Salt
- Coarse ground Pepper
- 1 Onion, diced
- 2 Russet Potatoes, peeled and diced
- 2 celery stalks, diced
- 1 t. Fresh Thyme Leaves
- 8 C. Chicken Broth
- 1 C. Heavy Cream(or canned coconut milk, for dairy free)
- Preheat the oven to 425 degrees.
- Toss the parsnips, pears, and garlic with 1½ T. Olive Oil and the coarse salt. Place on a baking sheet and roast in preheated oven for 25-30 minutes, or until lightly caramelized on top.
- While the parsnips and pears are roasting, add the remaining 1½ T. olive oil to a stock pot and heat to medium/high. Add the onion, potato, and celery to the hot oil and saute for 2-3 minutes, until onions are translucent. Add the thyme and saute for another 30 seconds.
- Add the chicken broth and roasted parsnips and pears to the stock pot and bring to a boil. Reduce to a simmer, cover, and let simmer for about 20 minutes, or until vegetables are very tender. Let cool slightly.
- Puree the soup(in batches, if needed) in a blender or food processor(carefully! Soup will be hot!) for at least 1 minute per batch, so that the soup is silky smooth.
- Pour pureed soup back into the pot and stir in the heavy cream. Bring back to a simmer over medium/high heat. Taste soup and adjust seasonings, if desired.
- Garnish with blue cheese crumbles and thyme sprigs.
Alright, I’ll level with you. I’m tired. So tired. All I want is to lay around and eat chocolate cake all day. [Read More…]
Mandarin Oranges and Clementines are one of my favorite things about the winter produce season. My kids, and myself for that matter, can eat dozens of clementines a week. It’s always so sad when they stop appearing on the grocery store shelves. Time to make the most of them, right? [Read More…]
Chia Puddings leave so much room for experimentation. There are so many different liquids that they can be soaked in, along, not to mention all the toppings there are to choose from. You could use regular milk, almond milk, soy, coconut, juices, fruit purees, etc. I really prefer coconut milk because I love the thick texture it gets when it’s chilled. Canned coconut milk is my favorite too, seeing as it’t quite a bit thicker than the kind that comes in a carton. [Read More…]
I love panna cotta. It always makes for a fresh, light dessert. This one marries together raspberries with my beloved little meyer lemons. The panna cotta itself is as delicate as can possibly be. There is just enough gelatin to set it, which is just how it should be. And it couldn’t be much healthier, seeing as it’s made with coconut milk and sweetened with honey. [Read More…]
Isn’t it a shame that there are so many flavors we miss out on in the summer? Well, I guess you wouldn’t really feel like hazelnut hot chocolate in July(or maybe you would?), but I’m talking more in the realm of citrus. Because what else would I talk about. I’m obsessed. [Read More…]
I’m not sure that I take advantage of Winter cranberries quite as much as I should. Fact of the matter is, they are vibrant, nutritious, beautiful, and they freeze like a dream. I bought a large bag of fresh cranberries back a few months ago and realized that I would never be able to use them in time, so I threw them in the freezer. Now, whenever I need them, it’s so easy to scoop out a handful and toss them into whatever I’m making. They don’t clump when frozen, and they don’t need to be defrosted before using(with baking, anyway). [Read More…]
There are some trends that I am quite slow to jump on. Chia pudding is one of them. I’m not sure if I just thought it was a fad that would pass, or maybe it was that I thought little seeds transformed into a pudding just couldn’t be that good. Either way, I am way behind the times here. [Read More…]
Although summer is really considered the ‘lemonade season’, I like to drink it all year long. And it really makes sense too, seeing as winter is when we really utilize a lot of citrus around here. I always have it around, brightening up my home. I keep lemons around at all times, specifically, because they’re freshly squeezed juice is a great natural remedy during cold and flu season. [Read More…]
I wonder when I will cool off on the mug cakes. I’ve been making them a lot and you think I would start loosing steam at some point. But today is not that day. [Read More…]
Rice pudding has been my thing lately. I make it about once a week. Last week, I was completely smitten with THESE.
This week, I’ve hopped on the caramel/banana train with these Toffee Banana White Chocolate Rice Puddings. Topped with candied almonds, of course. [Read More…]
The Mug Cakes have been getting out of hand around here. I fully blame Half Baked Harvest for that, thanks to this cake she posted last week. It really set me off, for some reason and now many, many mug cakes have been had in our house. [Read More…]
I have this problem when I’m pregnant. Every night, the second the kids are in bed, it hits. A craving for some sort of baked good. A HOME-baked baked good. Nothing from the store will satisfy. Actually, if I’m being honest, this happens every night even when I’m not pregnant. But that isn’t such a big deal because I have much more energy and probably have something lying around that I baked earlier in the day anyway. [Read More…]
I’m big on citrus this time of year(aren’t we all?) and this is the perfect salad to showcase it. This salad is full of glossy, sweet/tart grapefruits and they are shown at their best by not adding too much to the dish. They can shine on their own with just a bit of avocado to add smoothness in taste and contrast in color. [Read More…]
I know I’ve been a bit slow to get recipes up this year, but I’ve been taking a little break, enjoying time with my family and what not. That’s allowed around the holidays, right? Before I know it, I’ll be all too busy again, back into the blogging swing with another baby to boot. So slow is the word for this month, before it changes to hyper-drive in March. YIKES. [Read More…]