Sunday, September 24, 2017

Creamy Maple Gouda Apple Soup with Pecan-Oat Granola #AppleWeek #Sponsored

This post written by me on behalf of the sponsors of #AppleWeek. 
Products for recipe development and review were provided; prizes were donated for the giveaway, 
and this page may contain affiliate links.

Welcome to #AppleWeek! Carlee of Cooking with Carlee arranged this amazing event for you. Click to read about the giveaway prizes and to enter for a chance to win: here



And today, day one of #AppleWeek, here's what we have in store for you.

Creamy Maple Gouda Apple Soup 
with Pecan-Oat Granola

For my first #AppleWeek recipe, I'm sharing a creamy, sweet and savory apple soup with maple and gouda, garnished with a crunchy pecan-oat granola!

Ingredients

Soup
  • 1 onion, peeled and quartered
  • 4 cloves garlic, peeled
  • 1 t thyme, destemmed + more for garnish
  • 4 C chicken broth (I used homemade, but use whatever you have on-hand)
  • 2 C apple juice
  • 4 large apples, peeled, cored and diced
  • 4 large red potatoes, scrubbed and diced
  • 1 t vanilla extract (I used Rodelle's Pure Vanilla Extract)
  • 2 T maple syrup
  • 1-1/2 C gouda, shredded
  • freshly ground salt, to taste
  • freshly ground pepper, to taste


Granola
  • 2 C rolled oats (I used Flahavan's Irish Oatmeal)
  • 1 C raw pecans
  • ½ C raw pumpkin seeds
  • ½ C raw sunflower seeds
  • 1 T fennel seeds
  • 1 T white sesame seeds
  • 1 T black sesame seeds
  • 1 t chia seeds
  • 1 t  freshly ground salt
  • ½ t freshly ground pepper
  • 1 large egg white, beaten
  • ¼ C olive oil
  • 1 T maple syrup
  • 1 t garlic paste
  • 2 T ketchup
Procedure
Granola
Preheat oven to 350° F. Toss all ingredients together in a large mixing bowl until well-coated.


Transfer mixture to a rimmed baking sheet and bake, stirring once, until toasted and golden, approximately 25 to 30 minutes. Let cool. The granola will crisp as it cools.

Soup
Pour broth and juice into a large soup pot. Add in the onions, garlic, apples, and potatoes. Bring to a boil, reduce the heat and simmer until the potatoes are tender, approximately 20 minutes. Add in vanilla and maple syrup.

Puree the soup in a blender or food processor until smooth. Return soup to the pot and stir in shredded cheese. Heat until the cheese is melted. Season to taste with salt and pepper.


Ladle soup into individual bowls. Top with savory granola and garnish with more fresh thyme leaves.


Find Flahavan's Irish Oatmeal
on the web
on Instagram

Find Rodelle
on the web

*Disclosure: I received products for recipe development and generating social media traction. My opinions do not necessarily reflect the opinions of the manufacturers of this product or the organizers of #AppleWeek.

The Great BIG #AppleWeek #Sponsors, Prize Packages, and #Giveaway

This is a sponsored post written by me on behalf of the sponsors of #AppleWeek 
Products for recipe development and review were provided, prizes were donated for the giveaway, 
and this page may contain affiliate links.

The wonderful, generous, and talented Carlee of Cooking with Carlee wrangled a big group of foodie bloggers to post and share recipes featuring apples. All. Week. Long. So, this coming week, we launch #AppleWeek. But I wanted to share a little bit about our sponsors, the prize packages that some lucky readers will win, and information about the giveaway (at the bottom).

My family and I are fortunate to live near some wonderful, organic apple orchards. So, each Fall, we go and pick a ton. We haven't gone this year, but here are some shots from years past...


And, if you're ever lucky enough, to get your hands on some Pink Pearl apples, do! They are my personal favorite. Not only are they princess-pink, but they are the perfect balance of sweet and tart. I love them. Aren't they pretty?!?


But, now, on to the real reason you're reading this: Look at what our event sponsors have contributed as prizes for our lucky readers.

Prize Pack #1 from Rodelle

A baker's dream come true! This delicious prize pack includes premium vanilla products, gourmet dutch-processed cocoa and specialty extracts. Items include: Pure Vanilla Extract, Gourmet Dutch-Processed Baking Cocoa, Gourmet Vanilla Extract, Madagascar Bourbon Vanilla Beans, Organic Vanilla Extract, Organic Chocolate Extract, Almond Extract, Vanilla Paste, and some fun baking supplies to whip up your next batch of goodies with! 



 Prize Pack #2 from Dreamfarm and Casabella

Prize items include: a 2 'n 1 veggie brush, a clip n strip shears, a set up levups, and  a set of levoons.


Prize Pack #3 from Flahavan's Irish Oatmeal


Winner will receive a generous goodie basket of Flahavan's items.

Prize Pack #4 from Pyrex and Chicago Cutlery



Prize Pack #5 from Rainier Fruit


A prize pack from Rainier Fruit will include a box of freshly harvested Rainier Fruit apples, a stainless steel apple slicer, apple corer, "Baked with Love" ceramic pie pan, copper apple loaf pan and a $25 Williams Sonoma gift card!

Prize Pack #5 from Veggie Wash


One winner will receive a prize pack from Veggie Wash

a Rafflecopter giveaway

*Disclosure: I received complimentary products for the purpose of recipe development, review, and generating social media traction. My opinions do not necessarily reflect the opinions of the event sponsors.

Fresh-Pressed Apple Juice #AppleWeek #sponsored

This post written by me on behalf of the sponsors of #AppleWeek. 
Products for recipe development and review were provided; prizes were donated for the giveaway, 
and this page may contain affiliate links.

We are gearing up for #AppleWeek! Carlee of Cooking with Carlee arranged this amazing event for you and wrangled a group of bloggers to celebrate all things apple. Click to read about the giveaway prizes and to enter for a chance to win: here



One of our sponsors shipped us a box of voluptuous, organic Honeycrisp apples. Thanks, Rainier Fruit Company.


And while I did use some of apples themselves, I wanted to try my hand at fresh-pressed apples juice. I don't have a fancy juicer, but I have a blender and a food processor. Turns out that that's all I needed. You'll see this fresh-pressed juice in several of my #AppleWeek creations.

Fresh-Pressed Apple Juice 

Ingredients
  • apples (I used organic Rainier Honeycrisps)
  • Also needed: a food processor, cheesecloth, colander, mesh strainer


Procedure
Quarter the apples and place them in the bowl of the food processor. I put them in there peel, seeds, and all.

Process until you have a puree. Line your colander with cheesecloth and place the entire thing over a large bowl to catch the juice. You can do this in batches to make it easier to press. Bring the edges of the cheesecloth together so you have all the edges in your hand. 


Begin to turn the cloth, forming a ball. As you tighten the ball, the juice will being to extract from the pulp. Keep going until you have gotten as much of the juice from the pulp as you can.


Strain the juice through the mesh strainer into a lidded glass jar. Refrigerate until ready to use. Compost the pulp.

Find Rainier
on the web
on Twitter

*Disclosure: I received products for recipe development and generating social media traction. My opinions do not necessarily reflect the opinions of the manufacturers of this product or the organizers of #AppleWeek.

Saturday, September 23, 2017

Pumpkin Shrub #SundaySupper


It's been a long time since I've made it to the #SundaySupper table. I figured it was fitting that I dip my toe back into the pool with a pumpkin event! Here we go with a ton of simple pumpkin recipes.

Meals, Sides, and Snacks

Delectable Desserts
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


Pumpkin Shrub


I have a healthy obsession with shrubs. Not something you find in the garden! Shrubs are also called drinking vinegars and can be the basis of both alcoholic and non-alcoholic libations. I've made lots of different summer shrubs with berries and stone fruit, so I decided to play with a pumpkin version. And, it turns out, it's like autumn in a glass!

The best part about shrubs is that it is a very simple process. It's just a matter of mixing the ingredients together and waiting for the flavors to infuse. I started this week's recipe thinking that I would roast a whole pumpkin to make my puree.


Then I remembered that the theme was simple pumpkin recipes. And there's nothing more simple than using pre-made pumpkin puree!

Ingredients

  • one 15-ounce can of pumpkin puree
  • 3 C organic granulated sugar
  • 3 C apple cider vinegar
  • 1" to 1-1/2" knob fresh ginger
  • 1 T ground cinnamon
  • 2 t ground cardamom
  • 1 t ground all-spice


Procedure
Grate fresh ginger and set aside. In a large mixing bowl, whisk together all ingredients, including the fresh ginger. Pour into quart jars with lids and refrigerate for, at least, 2 days.

I made two different drinks with this pumpkin shrub.


Sparkling Pumpkin Sipper (non-alcoholic): equal parts shrub and sparkling water.


Spiced Pumpkin Rum Sipper (alcoholic): equal parts shrub and rum. Top with sparkling water. Garnish with edible blossoms; I used organic chamomile.

Thursday, September 21, 2017

Caramelized Onion Dip #FoodieFootballFans


If there is one dip that we can all agree on, it's a caramelized onion dip. Homemade is so much more satisfying than a store-bought version! I still haven't figured out how to make ridged potato chips, so we noshed on the dip for a decadent afternoon snack with slices of German rye bread.

Other members of the Foodie Football Fans also had dips on the brain, such as the Chicken Swiss Dip by The Life Jolie, Creamy Pepita Dip by The Mexitalian, Jalapeño Ranch Dip by A Joyfully Mad Kitchen, and Corn Dip by Me and My Pink Mixer. I think I need to have party where everyone brings their favorite dip. What do you think about that?

Well, we might need a few heartier dishes. I can't wait to try Traeger Pulled Pork by Or Whatever You Do, Slow Cooker Apple Cider Chicken Sliders by Cake 'n Knife, and Chorizo Stuffed Bacon Wrapped Dates by Feast + West.


The Full Line-Up


Caramelized Onion Dip

Ingredients
  • 2 T butter
  • splash of olive oil
  • 2 sweet onions, peeled and diced
  • 8 oz block of cream cheese, at room temperature
  • 1 C organic sour cream
  • 1/4 C beer (I used a porter)
  • freshly ground salt
  • freshly ground pepper
  • 1/2 t smoked paprika
  • dash of ground coriander

Procedure
In a medium skillet, melt the butter in a splash of olive oil. Stir in the onions and cook the onions until softened and beginning to turn translucent.

Pour in the beer and reduce heat to a simmer. Cook until the onions are caramelized. Take care that they don't burn!


In a mixing bowl, stir together the cream cheese, sour cream, and spices. Fold in the caramelized onions until well mixed. Serve warm.

Chicken Satay Skewers with Peanut Butter Sauce #VirtualBabyShower


Angie, Big Bear's Wife, is having had a baby. And Terri of Love and Confections is throwing her a virtual baby shower. We were all set to post for a pre-baby event. Turns out that he had other ideas. Her new little Baby Bear arrived earlier this week!


Please take some time to check out all the amazing recipes we made for Angie's virtual baby shower!

Beverages
Appetizers & Salads
Entrees
Desserts


image courtesy disneyclips.com

In real life, Angie had a Dumbo-themed baby shower. So, my mind went: Dumbo, elephant, peanuts, peanut butter. Yep. I knew I wanted to make a savory dish with peanut butter sauce!

Chicken Satay Skewers 
with Peanut Butter Sauce

Ingredients
Marinade
  • juice and zest from 1 organic lemon (I used a Meyer lemon)
  • 2 T garlic, peeled and pressed
  • 1/2 C olive oil
  • 1/4 C soy sauce
  • 1-1/2 pounds chicken (I used boneless and skinless strips of chicken breast)
  • Also needed: skewers and grill or grill pan

Satay Sauce
  • juice and zest from 1 organic lemon
  • 2 T peanut butter
  • 2 T ground almonds
  • 1/2 C coconut milk
  • splash of soy sauce to taste
  • 1 T raw honey + more as needed


Procedure
Marinade
Whisk together the marinade ingredients. Place chicken in a lidded container. Pour marinade over the top. Let the meat marinate overnight in the fridge.

While the grill heats up, soak the skewers in cold water for, at least, 10 minutes. Thread strips of meat onto each skewer and place on the grill. Cook for a few minutes on each side until cooked golden. 

Satay Sauce
Combine all the satay sauce ingredients with just enough soy sauce to season. Add a little honey to sweeten, if necessary. Simmer gently for five minutes.


Serve with the hot satay sauce for dipping.

Empty-the-Veggie-Bin Kimchi

Gimjang is the traditional process of preparing kimchi. This is not that. I'm pretty sure actual Koreans wouldn't consider this kimchi either. But, it's similar to what I buy in the refrigerated section at Whole Foods...and they call that kimchi. So, I'll do the same!


There's a Korean saying: "There are as many types of gimchi as there are holes in the ground." Reason being that that's how gimchi/kimchi is traditionally made.

A friend who lived in Korea for many years informed me that traditional kimchi is made in fall, left in kimchi pots in the ground for several months during winter, to ferment naturally. Although most Koreans now, she wrote, have special "kimchi refrigerators" - sort of like wine fridges - that keep the kimchi at the right temperature until it's ready in spring. Wow. I want one of those!

So, my version of fermented cabbage may be the furthest possible process from authentic gimjang, but it tastes great and I love having fermented veggies in my fridge at all times. And, it's so easy to make. For this version, I didn't just use cabbage. I thinly sliced Brussels sprouts, used both green and purple cabbage, and added in small pieces of golden cauliflower. It was definitely a clean-out-the-veggie-bin version.


Ingredients
  • 1/2 C salt 
  • enough warm water to submerge all the veggies
  • 7 to 8 C veggies, sliced or chopped into bite-sized pieces (I used Brussels sprouts, cabbage, and golden cauliflower)
  • 4 cloves of garlic, peeled and pressed
  • 1/3 C hot sauce (I used Trader Joe's Sriracha)
  • 1/2 C vinegar (I used white distilled vinegar)
  • 2 T maple syrup



Procedure
In a large mixing bowl place salt and veggie pieces. Add in enough warm water to dissolve the salt. Submerge the veggies in the salt water and weigh it down with a plate, so it stays submerged. Let veggies soak and soften in the brine for 2 hours.


Once the veggies have finished soaking, drain, rinse it and squeeze it gently to remove excess liquid. Place everything in a large mixing bowl.


Use your hands (or tongs instead if you have any open cuts as the vinegar can sting) to thoroughly incorporate the hot sauce mixture with the veggies.

Pack the kimchi into a clean jar - or a few jars. Screw the lid on tightly and keep in a cool, dry place, out of direct sunlight (my pantry worked well for this) for 3-4 days. After 3 days, open the jar and look for tiny bubbles. If it’s begun to bubble, it’s ready to serve or to be refrigerated. If it hasn’t yet begun to bubble, leave it for another day. The kimchi will continue to ferment in your refrigerator and should be consumed within a month.

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