Gingerbread Pancakes

We're moving full swing into winter foods around here. I believe we've already drank our way through four cartons of egg nog. (And they only hit the shelves last week.)

I grew up with a wonderful German gingerbread cookie recipe that has passed down through the generations -- and we allllll know I'm okay with eating cookies for breakfast -- but, in the interest of teaching my daughters better eating habits, I'd prefer to stick (mostly) with breakfast foods at breakfast. Breakfast for dinner is always a good option too. ;)

These pancakes make it easy.

They remind me of those delectable gingerbread cookies. Just the right amount of spice, and sweetness added with rich molasses. You can choose whether to add syrup or not. (Not necessary in my book.)

Gingerbread Pancakes 

adapted from Martha Stewart Living November issue

2 c. all-purpose flour

1 c. wheat flour

1 T baking powder

3/4 t. baking soda

1 t. salt

2 t. ginger

2 t. cinnamon

1/4 t. ground cloves

1/4 t. ground nutmeg

3 eggs, beaten

1/3 c. molasses

3 c. buttermilk

Add dry ingredients to a large bowl and mix together. Whisk together eggs, molasses and buttermilk. Once combined, add to dry ingredients and whisk together until just combined.

Cook on a greased griddle or large frying pan over medium heat. Makes enough for about 30 small pancakes. (Great as leftovers!)

Cheesy Chicken and Broccoli Soup

Here in Northern California I think we skipped straight from summer to winter. One week the temperatures where in the 80s, the next in the 50s. {I know most of you don't consider that winter temperatures, but for us that is cold!}

My favorite thing to make when the temperatures drop is a large pot of soup to warm up chilly bodies. Plus, soup recipes always seem to make enough for plenty of leftovers -- one thing I'll never complain about!

Today's recipe is perfect for lunch, dinner, and snacks in between. A cheesy soup with plenty of protein packed in by adding chicken to the mix. Toss in broccoli and you practically have a one pot meal!

Cheesy Chicken and Broccoli Soup 

adapted from a recipe by Six Sisters' Stuff

 

2 - 2 1/2 lbs. chicken breasts, diced after cooking

onion, diced

3-4 garlic cloves, minced

1/2 c. butter

1 c. flour

8 c. reserved chicken broth

2 heads of broccoli, heads cut off into bite size pieces

1 1/2 t. salt

1/2 t. garlic powder

1 t. black pepper

1/2 t. cayenne pepper

1 c. whole milk

5 c. sharp cheddar cheese, grated (not packed)

Ahead of time, fill a large stock pot half full with water and place your chicken breasts inside. Boil over high heat for about 30-40 minutes, until cooked through. Reserve water to use as broth and allow chicken to cool.

Heat butter over medium high heat in a large stock pot. Add onion and garlic, cooking for about 5 minutes until onion is softened. Add in flour, stirring well so that is does not burn to bottom of the pan, for about one minute. Slowly add in chicken broth, stirring well after each cup addition. Throw in diced chicken and broccoli, along with the spices and salt. Bring to a slow boil and cook for 30 minutes.

Add in milk and cheese, stirring until cheese is melted in.

Makes about 6-8 servings as a main dish.

Wonderful served with sourdough bread or multigrain crackers.

Crockpot Beef Stew

We finally had a day last week that didn't top 80 degrees. I marked it on the calendar when I was meal planning earlier in the week. I've been ready for cold weather food for so long, and here was our chance. 

We purchased 40 lbs of delicious, grass-fed beef through Alpine Ranch in Reno, Nevada. The freezer is chock full of a variety of cuts of beef that should last us at least through mid-November with the rate at which we consume red meat. 

I dug out the stew meat a couple days in advance of our cooler weather. When we reached it, first thing in the morning, I filled the crockpot with this hearty stew which I'm sure will have repeats throughout the winter. 

Crockpot Beef Stew

2 lbs. beef stew meat

1 large onion, diced

4-5 carrots, sliced into 1-in. pieces

2 large russet potatoes, cubed

4-5 garlic cloves, minced

1/4 c. fresh parsley, minced

1 t. salt

1/2 t. pepper

1 t. dried oregano

1 bay leaf

 1 t. Worcestershire sauce

2 1/2 c. beef broth

1 c. frozen peas

1/4 c. flour

Place meat, onion, carrots, potatoes, and garlic into your crock pot. Sprinkle with parsley, salt, pepper, oregano and top with a bay leaf. Stir Worcestershire sauce into 2 1/2 c. beef broth. Pour across the top. Cook on HIGH for 6-7 hours or LOW for 10. 

About a half hour before serving, stir in frozen peas and flour, and re-cover the pot.

Serve alongside warm, crusty bread for dipping.

Applesauce Pork Chops

Enjoying the bounty of the season, we've begun to cook with apples here like we may never see the likes of them again. It always feels like that when something comes into season. I feel as if I must celebrate it in the kitchen in as many ways and as often as possible.

I love savory dishes using sweet additions. Apples are an especially good pairing with meat. Pork and apples certainly make a good marriage. And don't forget about chicken too.

This dish comes together in about 20 minutes.

Applesauce Pork Chops

3-4 pork chops, about 2 lbs.

salt and pepper, to season

4 apples, peeled and chopped

1/2 t. cinnamon

1/8 t. nutmeg

about 1/2 c. water or apple cider to cover bottom of pan

Heat a frying pan over medium high heat. Season pork chops with salt and pepper on both sides. Cook about 6-7 minutes on one side. Flip and cover pan with a lid, cooking another 5-6 minutes. Remove pork chops and place on a plate covered with tinfoil. (Or place in a warm oven.)

After chopping apples, place them in a saucepan with enough water or cider to cover the bottom of the pan. (This prevents them from burning.) Heat on high. Cook for about 15 minutes, until apples are soft enough to smash. Remove from heat. Sprinkle cinnamon and nutmeg on top and mash with a fork or potato masher until chunky. (Or run through a blender if you prefer smoother applesauce.) 

Plate pork chops and place applesauce on top or to the side, as preferred.

Good with a side of squash. Recipe to come....

Banana Breakfast Cookies

Cookies for breakfast?

My toddler asks for them nearly every morning.

Apparently, this is something I did too, so my mother tells me. The apple doesn't fall far from the tree, as they say. Although this time it might be the banana.

I say, if you maintain some nutritional value, why not? We'll call them cookies even if they are -- gasp! -- good for you.

They're perfect for busy mornings. You can even freeze them and defrost for a few seconds in the microwave if you want to make a large batch. And it is the great way to use up those brown bananas on the counter-top. Enjoy with a cup of tea or a glass of milk!

Banana Breakfast Cookies

adapted from Eat, Live, Run

3 ripe bananas, smashed

1/4 c. coconut oil, melted

1 t. vanilla extract

1/4 c. maple syrup

1/2 c. oat bran

1 c. rolled oats (not quick-cooking)

1 c. whole wheat flour

1/2 t. baking powder

1/2 c. shredded coconut

1/2 c. walnuts

Preheat oven to 350 degrees F. Mix together bananas, coconut oil, vanilla, and maple syrup. Add dry ingredients to the top and mix together well. 

Divide into 12 large scoops onto 2 greased cookie sheets. Bake for 15 minutes.

Makes 1 dozen.

Crockpot Tri Tip

My brother, Gabe, knows how to create a good, heartwarming meal. We invited him and his girlfriend over for dinner last week and it seemed fitting to celebrate his birthday as it was only a few days before.

I asked him what he wanted to eat and he unhesitatingly requested tri-tip. And, of course, a little bacon jalapeno mac and cheese and sesame green beans on the side, finished off with a pumpkin pie. (You can't get more comfort food-esque than this, folks!)

I'm no pro on the BBQ but we wouldn't let that stop of us from enjoying a juicy piece of red meat.

Crockpot to the rescue! We had such great success that we may never place one on the grill again. It melted apart.

So easy to do, it is definitely a necessity for your autumn dinner repertoire.

Crockpot Tri Tip

2-3 lb. tri tip sirloin

2 c. beef broth

2 T. Worcestershire sauce

a few dashes of Tabasco

about 2 t. steak seasoning (enough to thoroughly cover the top of the roast)

Fill the crockpot with the beef broth, Worcestershire sauce, and Tabasco. Place sirloin into crockpot. Sprinkle steak seasoning liberally over the top. Cook on low for 8 hours (or 4 on high).

Apple Galette

Evey and I stepped out of the car to wander into the shop of a local orchard to pick up some apples and any other delectable pieces of fruit we could find. We were immediately caught off guard by the delicious smell of cinnamon and spice wafting from the kitchen. This particular place knows how to draw their customers. When sweet smells of the season hit my nose, I cannot walk away.

It took everything in my will power not to purchase one of their pies hot off the shelf. They prominently display them in the bakery window where you can easily see the warm steam rising off their golden crust and smell the treasure hidden within.

I wanted to wait and enjoy one alongside my husband. So, as dinner cooked in the oven, I quickly whipped up this galette. Perfect when you're pressed for time (due to a lovely toddler who is pulling every last thing out of every cupboard and off every shelf...or for any other reason). Easier than apple pie (which is pretty easy), roll your dough out into a circle, fashion your sweetened and spiced apples in the middle, and roll up the edges. Prep is about 20 minutes flat from start to finish.

Apple Galette

3-4 large apples, peeled, cored and sliced

3 T. brown sugar (or more, if you like)

1 t. cinnamon

half a lemon

Preheat oven to 400 degrees F. Mix apples with brown sugar, cinnamon, and juice of the half lemon. Let it sit and mingle while you prepare your crust.

For crust:

1 1/2 c. flour (I used all-purpose, but whole wheat would be great too.)

1 T. sugar

1/4 t. salt

8 T. cold, unsalted butter

1/2 c. or so of ice cold water

Place all dry ingredients into a bowl and mix together. Cut butter into dough and mix together with your fingers until chunks are about pea size. Mix water in by the tablespoon, until there is just enough to hold dough together. Try not to overmix. 

Place some flour on your work surface, and roll your dough out to about 12 inches in diameter. Place dough onto a baking sheet by rolling it carefully onto your pin and unrolling it onto the sheet.

Arrange apple mixture onto the middle of the dough, allowing about one inch around the perimeter of the dough for folding. Once you've artistically arranged your apples ;), fold and pinch the dough around the apples. 

Cook in the oven for about 45 minutes, until crust is a golden brown. (Check after 30 minutes and place foil on top if apples are beginning to brown.)

Roasted Red Pepper and Fennel Quiche with Goat Cheese

Well, it's about time.

I've had so many requests for more recipes, more blog posts, it seems I can no longer neglect this little corner of the world wide web. My posts won't be frequent and they won't be regular, but at least I can offer a little something every once and a while. :)

I concocted this recipe the other day when I was searching for a tasty quiche recipe for a breakfast date with a friend. It ended up making enough for two, so I sent one off with my husband for his weekly work Saturday brunch potluck. If you don't want two, it is easy to half the recipe.

And it's a wonderful meatless Lenten recipe, something I'm always searching for more of.

Enjoy. :)

Roasted Red Pepper and Fennel Quiche with Goat Cheese

2 pie crusts

2 large red peppers

1 head of Fennel, green part removed

1 large yellow onion

8 oz. goat cheese

A dozen eggs

1 c. milk

2 t. thyme (I used dried, but it would be great with fresh)

Preheat oven to 500 degrees F. Place your red peppers on a baking sheet, whole and entire. Roast for 30 minutes, turning about every 10 minutes. Keep them in the oven until their skins are completely blackened. Once black, remove from oven and immediately wrap in foil. Leave inside for at least 30 minutes. Once cool, remove stem and seeds, and carefully peel off skin. Cut into thin strips.

Reduce oven heat to 350 degrees F.

Chop onion and fennel. Heat a teaspoon of olive oil in a large skillet over medium-high heat. Cook onion and fennel for about 10 minutes, until softened. Place in bottom of pie crust along with roasted red peppers, split evenly between two pies. Sprinkle 4 oz. of cheese in each crust. 

In a small bowl, crack 6 eggs. Whisk eggs. Mix in a 1/2 cup of milk and 1 teaspoon of thyme. Pour into pie crust on top of vegetables and cheese. Repeat with second crust.

Place in oven for one hour, or until inserted knife comes out clean. 

Allow to cool for at least a half hour. Delicious hot or cold! 

Coconut Snowflake Scones

I had my first official snow day last week. Well, I didn't have to stay home from school or work due to snow, but we stayed inside the whole day watching as the flurries fell so it seemed like one.

I don't live in a place where it snows, but the mountains are just a short one-and-a-half hour drive from our home. Although, their winter weather has been quite a disappointment this year. Many of the ski resorts gave up and went home for the winter already due to a lack of snowfall.

But Mother Nature pulled a fast one in the Sierras this past week and dumped nearly 6 feet of snow. People were racing up with their snowboards and skis to hit the slopes.

As I rarely see snowfall, I was excited and eager to head up to the mountains. We sat inside a warm, cozy cabin with a roaring fire, watching as the flakes crept slowly from the sky.

I made these scones. Straight from the oven to warm our insides, but white as the snow that fell outside.

The flurries got thicker, the wind got heavier. In the time it took me to bake these beauties, nearly a foot had fallen. The winter wonderland was nearly enveloping the entire cabin. As fun and romantic as getting snowed in might be, we were afraid of our lack of supplies and an unknown period of being locked in, so we packed our things quickly and headed back down the mountains munching our snowflake scones.

Coconut Snowflake Scones

2 c. flour

1/4 c. brown sugar

1 T. baking powder

6 T. salted butter, cut into small pieces

1 c. sweetened, shredded coconut
1 egg white

1/2 - 3/4 c. milk

Preheat oven to 400 degrees F.

Mix together flour, sugar, and baking powder in a large bowl. Cut in pieces of butter and blend with your fingers until butter is the size of peas. Add in coconut.

Stir egg white and milk together, pouring into prepared mixture a little a time. Amount of milk varies depending on altitude and weather. You want the dough to just come together. Combine with your hands into a round ball. Breaking off clumps, form into smaller balls (about 1 1/2 in. diameter) and press down onto an ungreased baking sheet.

Bake 15 minutes or until golden brown.

Makes about 10.

Buttermilk Waffles

Waffles are the trademark of late Saturday mornings. Of plentiful pockets perfect for filling with butter, syrup, fresh fruit, peanut butter. Of hot griddles steaming and oozing batter as it bubbles out the sides. Of the warm scent of buttermilk as it bakes into the golden crust.

They are also the trademark of grandmothers.

This past Saturday, we celebrated the life of Steve's grandmother who passed away a few months ago. She had been slipping away over the past decade, but a memory still fresh in the mind of her grandchildren, one they continue to hold dear, was Grandma's waffles and strawberry jam. They remember awakening to the warm scent of baking waffles after spending the night at Grandpa and Grandma's, eagerly arriving in the kitchen to a feast of waffles and Grandma's homemade strawberry jam.

Although I didn't know Steve's Grandma in her waffle-baking years, I could easily imagine her lovingly serving up a warm spread straight from the waffle iron to her giggling grandchildren.

You see, my Grandma, too, instilled those Saturday morning waffle-making memories in us grandkids. And although she is still with us, she is no longer able to enjoy baking with us. But we, too, fondly recall those delightful, warm morsels filled with gobs of butter and syrup she fed our hungry tummies when we visited overnight. Those memories will remain with us even as we grow old.

Steve and I received a waffle iron as a wedding gift. We practice our waffle baking not only to recall those wonderful memories with our grandparents, but also in the hopes that someday we may instill and share similar memories with our younger generations.

We will carry on the legacy of waffles.

Buttermilk Waffles

3 c. flour

1/2 t. baking soda

2 t. baking powder

2 T. sugar

1/2 t. salt

3 eggs

1 stick of butter

2 c. buttermilk

1 c. whole milk

Mix all ingredients together in a large bowl with a wire whisk until well incorporated. Scoop with a cup into a heated waffle iron, baking until golden.

Enjoy with syrup, agave nectar, fresh fruit, whipped cream or any other glorious topping your young heart desires.

Arugula Pomegranate Salad

Dark, leafy greens often get a bad rap. With such a variety to choose from, I've never quite understood this.

If spinach or kale is not your thing (or even if it is), this dark, leafy green is certainly a viable option. In fact, I'm strongly encouraging you to go out and grab yourself a bag.

Arugula (or rocket as it is sometimes called) is a peppery leaf, great in salads, on pizza, or in a sandwich. It has a punch of flavor, unlike an iceberg lettuce, and an arsenal of vitamins, such as Vitamin A, C, and K, folate, calcium, and magnesium, guaranteed to protect your ticker and help you live a healthy lifestyle.

This is one of my favorite salads to make with the greens. The tanginess of goat cheese, tartness of pomegranate seeds, and acidity of the Balsamic vinegar give it a great harmony of flavor sure to keep your taste buds hoppin'!

Arugula Pomegranate Salad



1/2 bag of pre-washed arugula

1/4 c. pomegranate seeds

2 T. walnuts, chopped

1/4 c. goat cheese, crumbled

2 T. olive oil

2 T. Balsamic vinegar

Mix together arugula, pomegranate seeds, and walnuts. Sprinkle goat cheese on top of salad.

Drizzle with olive oil and Balsamic.

Also good with pecans, dried cranberries or apricots, and sharp Irish cheddar.

Serves 2. Easily doubled or tripled.

Goodness Pizza

If you haven't discovered Trader Joe's pre-made pizza dough yet, you're missing out. I've been wanting to give a handmade version a spin, but they've given me good reason to continue procrastinating. It cuts out the difficulty of kneading and rising while still making you feel as if it is homemade.

Plus, it is SO cheap!

(And, no, they are not sponsoring this post...I'm just so head-over-heels for this dough, I couldn't keep it a secret!)

At our local Trader Joe's, it comes in three flavors plain, wheat, or herb. I usually buy the herb version. Although, I warn you: if you show up later in the day, it might be gone. Others have discovered its greatness.

Be sure to follow the directions about allowing it to sit outside the bag for at least 15 minutes before attempting to roll it out. If it is still cold, it will be difficult to stretch. I typically roll it a bit on the counter with a fistful of flour to prevent sticking, then pick it up, tossing, spinning, and stretching until it fits on the pizza pan.

If you are using a pizza stone, cover it with a generous amount of cornmeal. This is vital. I didn't do this the first time and I couldn't get the pizza to come off the stone for the life of me. Bonus: it gives your crust a nice crunch.

Steve graciously named this one for me... :)

 Goodness Pizza

1 herb pizza crust

3/4 c. simple basil pesto

2 c. mozzarella cheese, grated

1/2 red bell pepper, cut into thin slices

2 sun-dried tomato chicken sausages, cut into thin slices (I used Trader Joe's brand)

10 sun-dried tomatoes, cut in half

1/3 c. crumbled goat cheese

Roll out pizza crust. Spread pesto completely over top of crust. Sprinkle with cheese, red bell pepper, chicken sausages, sun-dried tomatoes, and goat cheese.

Bake according to dough instructions.

Simple Basil Pesto

'Necessity is the mother of invention.'

It is true. Believe every word of it.

Faced with a blank slate pizza crust.

Fresh out of tomato sauce. Fresh out of tomatoes for sauce.

Fresh out of alfredo. Fresh out of cheese for alfredo.

Fresh out of pesto.

But.

An ample supply of fresh basil sitting in my fridge, moving swiftly towards extinction. 

Perfect, just perfect.

P.S. Pine nuts with an expiration date of February 2009.... Walnuts will do. Oh yes. They will. (Next up: Spring cleaning of the nut cupboard.)

Simple Basil Pesto

4 large handfuls of basil leaves

3 cloves of garlic, cut into small pieces

1/4 c. shredded parmesan cheese

4 T. olive oil, more if needed

1/4 c. chopped walnuts

Place all ingredients in a food processor or blender. (If using a blender, it will be necessary to scrape down every few spins to ensure ingredients are meeting the blade.)

Add extra olive oil if using for a pasta dish. Or use as a spread on your favorite pizza or sandwich.

Sweet Roasted Tomato Pasta

I've recently been inspired to try my hand at making fresh sauces for my pastas and pizzas. This idea originated from a lack of ingredients in the cupboard, but is happily becoming a habit.

My lastest pasta dish featured freshly roasted cherry tomatoes bursting with sweetness. Roasting tomatoes is an easy process and a fantastic way to unleash their fabulous flavor.

Goat cheese brought a touch of tanginess to the dish, while garlic and basil tied the flavors together. Unique, yet familiar.

Sweet Roasted Tomato Pasta

4 T. olive oil

16 oz. cherry tomatoes, rinsed

salt and pepper

2 cloves of garlic, minced

1/2 t. dried basil (or 1 T. freshly minced basil)

1 t. salt

1/2 t. pepper

1 lb. pasta (I used a fancy pasta given to us as a gift, but you can use any)

2-4 oz. goat cheese, crumbled

Preheat the oven to 400 degrees F. Drizzle 2 T. of olive oil onto a baking sheet. Scatter tomatoes over the sheet. Sprinkle with salt and pepper Place in oven for about 20 minutes, or until tomatoes burst. (Some will char a bit.) About 10 minutes into baking, add garlic to unleash its flavor.

Pour into a bowl along with the other 2 tablespoons of olive oil. (The tomatoes will absorb some of the oil which is fine.) Add basil, salt and pepper, and mix well.

Cook pasta until al dente. Mix into sauce. Plate pasta and sprinkle with a generous helping of goat cheese.

I served the pasta alongside a Trader Joe's Sundried Tomato Chicken sausage. We ended up cutting them up and adding them to the pasta.

Easy Beer Bread

The beer seems to be multiplying in our fridge. Every time I open the door, I swear there are ten more bottles in there. Neither of us drink much beer. Sure, we enjoy a bottle every once in a while, but not often enough to take care of the hoppy population in the fridge.

Not to worry. A few years ago I discovered there are other uses for beer -- fertilizing, cleaning gold jewelry, trapping insects.... But the one that tops the list by far is beer bread. Due to the yeast in beer, it makes for a lovely loaf, pairing well with a hearty soup or steak dinner.

Come to think of it, this would be a perfect accompaniment to a St. Patrick's Day Corned Beef dinner. Might help keep the Guinness consumption at a reasonable level...nah, probably not.

These mini-loaves were a hit because the crispy, buttery crust was more prolific than it would be in a large loaf. Although, don't let that hinder you...it is every-bit-delicious in a regular loaf pan too!

Beer Bread

Adapted from epicurious.com

3 c. all-purpose flour

1 T. baking powder

1 t. salt

3 T. sugar

1 - 17 oz. bottle or can of beer, room temperature (I used Red Tail Ale)

1/4 c. salted butter, melted



Preheat oven to 375 degrees F. Mix together dry ingredients in a large bowl. Add beer all at once, mixing until just combined. Do not overmix. Pour into regular bread pan or divide evenly into a mini-loaf pan. Brush the top(s) with a generous dollop of butter.

Bake for 35-40 minutes for large loaf, 25-30 minutes for smaller loaves. Bread is done when inserted toothpick comes out clean.

Cool for about 30 minutes to an hour before serving.

Return: French Lentil Soup

Folks, we've returned. I know you probably thought this site was defunct, one for the cyber graveyards, but, c'mon, I wouldn't leave you like that! :)

I've been in a whirlwind of activity these past few months, preparing for our wedding, celebrating THE BEST day of my life marrying my best friend, and enjoying our honeymoon adventure in Europe.

But now we're back to 'every day reality,' hitting the road running. Settling into our new apartment, job searching, cooking, baking, creating....oh, how I've missed it.

Europe was unusually cold this year. As I mentioned in my previous post, we've had spring-like weather in California starting in December. Not so in other parts of the world. Rome experienced snow this year -- first time in 26 years. It snowed there on our wedding day, so we didn't actually witness the snowfall, but we were tempted to start a snowball fight at the Vatican when we arrived, upon discovering large piles of snow in St. Peter's Square.

Even Barcelona forgot about its Mediterranean climate and decided to head north for the winter. Luckily, we brought along our heavy, warm coats. Although both of us have lived in locations with chilly winter weather (Virginia and Michigan), it was still a bit of a shock to the system being acclimated only to mild temperatures thus far this winter.

And then, it was 75 degrees Farenheit when we hit the tarmac back in California. I was a tad disappointed as I had a small collection of soup recipes I'd been itching to try. But Mother Nature did a 180 the past few days, and we've been thrown back into winter for a bit with a smattering of rain and hail. Ready to make the most of it! :)

Soup's on!

French Lentil Soup

Adapted from epicurious.com

2 c. onions, diced

1 c. carrots, diced

1 c. celery, diced

3 cloves of garlic, minced

3 T. olive oil

1 1/4 c. lentils, rinsed and drained

1 - 14.5 oz. can of diced tomatoes

4 c. vegetable broth

1 t. oregano

1 t. basil

salt and pepper, to taste

grated parmesan cheese (opt.)

Heat oil over medium heat in a large pot. Add onions, carrots, celery and garlic, stirring frequently, cook until browned - about 15 minutes.

Mix in lentils, tomatoes, and vegetable broth. Bring to a boil. Mix in spices and turn down to medium-low; cover. Allow to simmer on stove for about 40-45 minutes, until lentils are softened. (Add extra liquid as needed.)

Serve warm with grated parmesan cheese.

French Onion Soup

We finally had a bit of winter weather here in Northern California this past week. Perhaps we'll be able to hit the slopes now on real snow. Although.....it has come back around to high 60's, Spring-like weather within 24 hours, so it will probably be melted before I can hit 'publish' on this post.

The day of heavy rains, I pulled out all the stops on my comfort food inclinations. Much tea was consumed. Grilled cheese sandwiches. Crockpot stew accompanied by warm French dipping bread. French onion soup with lots of gooey cheese.

This was my first encounter with French onion soup. Stephen's been talking about it every time there is a drop of rain from sky. After 48 hours non-stop, it was time.

Caramelized onions steeped in a rich beef broth, topped in a generous layer of cheese-covered bread. It doesn't get much better than this. Well, maybe enjoying it in a Paris bistro. But this is considerably less expensive....

French Onion Soup

3 large onions, finely sliced

2 T. olive oil

dash of sugar

2-4 cloves of garlic, minced

4 c. beef stock

1/3 c. dry red wine

1 bay leaf

1/4 t. dried thyme

salt and pepper, to taste

slices of French bread

1/2 c. grated Gruyere or other Swiss cheese (I used Jarlsburg)

Heat olive oil in a deep saucepan over medium-high heat. Add onions and saute for about 30-40 minutes, adding sugar after about 10 minutes to aid in the caramelization process. Watch them carefully, stirring every few minutes to ensure they don't burn. Scrap up burnt bits from the bottom, as these greatly enhance the flavor of the soup. The onions are done when they are soft and browned. Stir in garlic, cooking for about 1 minute to unlock the flavor.

Pour in beef stock and red wine. Mix in thyme and salt and pepper to taste. Bring to a boil, then reduce to a simmer. Allow it to cook for about 30 minutes.

Preheat oven to 350 degrees F. Using oven-proof bowls or ramekins, pour a serving into each bowl. Top with a piece of bread (or a few if it is a small baguette) and sprinkle a generous helping of cheese on top. Place in oven about 10 minutes, until the cheese is melted.

Enjoy with additional bread to soak up the delicious broth and a glass of the leftover red wine.

We ate leftovers the next day with grilled cheese sandwiches...mmmm, yum!

Gathering of the Clans

This, my friends, is 'The Gathering of the Clans.' Simply one-third shot of each whiskey, combined with one shot of Bailey's. Think of it as an enhanced shot of Bailiey's.

It is a great means of getting in touch with your Celtic side.

Irish Latte

With a somewhat well-rounded liquor and other miscellaneous beverages collection, we are slowly making our way into the world of mixed drinks. I, for one, find the land of 'mixology' a bit foreign. My familiarity with it involves Sprite and orange juice (an essential hot-summer-day, poolside concoction). When it comes to the other brand, namely that involving alcohol, I am quite the novice. But I do enjoy creativity and experimentation, which, I find, will serve me well in the venture into the land of mixology.

Gathering a little assistance from our online resources, Steve ran across cocktail builder, an amateur drink-builder's dream. You simply enter in all of the available liquids you have at your disposal - alcoholic and non-alcoholic alike - and the cocktail builder will provide you with a nifty little list of possible drinks you can make with them. It is a great resource to expand your horizons for your next cocktail party.

However, with all that said, I am proud to say I followed none of it and branched out on my own. (I was always loathe to play by the rules.) Although, my creation is eerily reminiscent of another 'Irish' drink I have had....

Irish Latte

1/3 c. milk, heated and frothed

1 shot of espresso

1 shot of Bailey's Irish Creme

If you prefer mochas, add 2 tablespoons of your favorite hot chocolate mix. I prefer Ghiradelli's Chocolate Mocha.

Stay tuned for another creative concoction.....