Tag: homemade

Spicy Potsticker Soup

Categories Recipes2 Comments on Spicy Potsticker Soup

My dog, more like little brother, Cooper crossed the rainbow bridge early in December. I am so grateful for the 15 years we spent together but it has not made the loss any less devastating. My grief brain has made it hard to complete any one task and I end up looking lost with many unfinished projects. Cooking is always something that is grounding for me and though it has taken some time to get my appetite back, there is nothing like a comforting soup when you are feeling sad. This spicy potsticker soup was helpful for me to take some time to care for myself and it was not a complicated recipe for a weeknight meal.

Ingredients

  • 3 TBSP Sesame Oil
  • 2 TSP Fish Sauce
  • 1 Bok Choy, greens chopped
  • 2 Shallots, chopped
  • 1 Cup Sliced Mushrooms
  • 2 Garlic cloves, minced
  • 1 Inch Fresh Ginger, peeled and grated
  • 6 Cups Chicken Broth
  • 3 TBSP Soy Sauce
  • 2 TBSP Rice Vinegar
  • 20-30 Frozen Wontons/Dumplings/Potstickers
  • Chili Oil, I love Lao Gan Ma

Let’s Get Cooking

Heat 2 TBSP sesame oil over MED-HIGH heat in a large pot, add in the bok choy and cook for about 4-5 minutes. Remove and transfer to a plate

Add the remaining 1 TBSP of sesame oil to the same pot. Add in the mushrooms + shallots + garlic + ginger. Cook for 3-5 minutes, until fragrant. Stir in the broth and bring to a boil. Add in the wontons and cook until the float, about 2-3 minutes. Stir in the bok choy + soy sauce + rice vinegar + fish sauce. Remove from heat.

Serve in bowls and top with the chili oil.

Made with Love,

Hannah

Vitamin C Juice

Categories Recipes1 Comment on Vitamin C Juice

Everyone is getting sick & I just do not have time for that. I know sometimes catching these nasty bugs is completely out of our control; so I like to do what is within my control and that involves making this drink. This juice is packed with oranges, lemons, grapefruits, cinnamon, ginger, turmeric, and black pepper. It provides us with antioxidants, vitamin C, and anti-inflammatory properties that keep us nice and healthy in the upcoming cold months. I like to drink the juice with some lemonade warmed up in the microwave as a nice tea, or you can drink it cold on its own.

Ingredients

  • 1 Grapefruit
  • 2 Oranges
  • 3 Lemons
  • 1 Knob of Fresh Ginger
  • 1 TBSP Apple Cider Vinegar
  • 1 TSP Turmeric
  • 1 TSP Cinnamon
  • 1 TSP Black Pepper
  • Water

Let’s Get Juicing

Prep all your fruits by removing the rind and cutting them into slices.

Place all the ingredients into a blender and fill the blender 3/4 full of water, leaving the top of the fruits uncovered.

Once completely blended, prepare a pot with a strainer over top. Strain the juice to remove all the pulp.

After straining, jar the juice to store and place it in the fridge for up to a month.

Drink with lemonade or own it’s own!

Stay warm out there.

Made with Love,
Hannah

Anthony Bourdain’s Candied Sweet Potatoes

Categories Recipes2 Comments on Anthony Bourdain’s Candied Sweet Potatoes

Thanksgiving, the Chef’s Holiday, is on it’s way.

My mom’s side has been doing an early Thanksgiving for 3 years now and honestly, it has been so nice! Way less pressure and no lines at the grocery store! What I love about Thanksgiving is all the sides, though the turkey is the main the side dishes are really the stars of the show! These sweet potatoes from Anthony Bourdain deserve their own recognition as one of the best. They feature apple cider and bourbon giving you a perfect taste of fall! A perfect addition to your Thanksgiving Day menu!

Ingredients

  • 3 LBS Sweet Potatoes, cut into quarters
  • 6 TBSP Unsalted Butter
  • 1 Cup Dark Brown Sugar, Packed
  • 1/3 Cup Apple Cider
  • 1/4 Cup Bourbon
  • Pinch of Salt

Let’s Get Cooking

Preheat the oven to 375F

Place the sweet potatoes in a medium pot and cover with cold water. Bring to a boil, reduce heat to HIGH simmer, and cook for 15-20 minutes. At this point the sweet potatoes should be cooked through but offer some resistance to a fork. Drain and once they are cool enough to handle, peel the potoates and cut them into 1-inch chunks.

Use 1 TBSP of Butter to grease a roasting pan thats large enough to hold the sweet potatoes in a single layer, place the sweet potatoes in it.

In a small saucepan, melt the remaining 5 TBSP of Butter + 1 Cup Dark Brown Sugar, then whisk in 1/3 Cup Apple Cider + 1/4 Cup Bourbon + Pinch of Salt. Let bubble on the stove top for 1 minute, then remove and drizzle over the sweet potatoes, tossing gently to coat. Roast in the oven, stirring with a wooden spoon every 10 minute for about 40 minutes, until the sweet potoates are tender.

Serve with the rest of your delicious thanksgiving meal!

Made with Love,

Hannah

Cracked Pepper Pasta with Spicy Sausage, Spinach, & Sundried Tomatoes

Categories Recipes1 Comment on Cracked Pepper Pasta with Spicy Sausage, Spinach, & Sundried Tomatoes

I have been scrounging around in my kitchen because I do not have the motivation to do a full grocery hull even though I should. Instead, I have been attempting to make new creations out of the ingredients I have and this may be one of my favorite things I have come up with. This cracked pepper pasta is perfect for a weeknight meal or meal prep for the week! This recipe is written out as a single serving as I am a single person so feel free to tweak as needed!

Ingredients

  • 1 Serving Pasta of your choosing, cook per package instructions
  • 1 Hot Italian Sausage Link
  • 1.5 TBSP Black Pepper Boursin Cheese
  • 1/2 Cup Spinach
  • 1 TBSP Sun-Dried Tomatoes
  • 1/2 Cup Reserved Pasta Water
  • Salt + Pepper

Let’s Get Cooking

Cook your pasta per package instructions, reserve 1/2 Cup of pasta water.

In a large skillet brown your sausage, making sure to break it down into small pieces. Once mostly browned add in the 1 TBSP of sun-dried tomatoes.

When the sausage is fully cooked add in the reserved pasta water + 1/2 cup spinach and cook until the spinach is wilted. Stir in the 1.5 TBSP of bourisn cheese and simmer until the sauce as thicked.

Stir in your pasta and ensure that it is fully coated.

Serve immediately and enjoy!

Made with Love,

Hannah

Butternut Squash & Sausage Pasta

Categories Recipes1 Comment on Butternut Squash & Sausage Pasta

Fall is officially here and I could not be happier. I love nothing more than being cozy, snuggled up, with a hearty and comforting meal. In trying out some new recipes this year I stumbled across a few recipes for butternut squash pasta and I figured I had to try it, and I had these super cute Halloween-shaped noodles.

Ingredients

  • 2 1/2 Cups Butternut Squash, cubed
  • 1 Yellow Onion, chopped into halves then quartered
  • 3 Garlic Cloves
  • 2 TBSP Olive Oil + 1 TBSP
  • 1/2 Cup Chicken Broth
  • 16 oz Hot Italian Sausage
  • 2 TBSP Butter
  • 1 TBSP Dried Sage
  • 1/2 TSP Nutmeg
  • Salt + Pepper
  • 1/4 Cup Parmesan
  • 1lb Pasta, cooked according to package
  • 1/4 Cup Pasta water

Let’s Get Cooking

Preheat the oven to 400F.

Place butternut squash + onion + whole garlic cloves on a baking sheet. Toss with 2 TBSP of olive oil and toast for 15-20 minutes.

Once roasted, add to a blender + 1/2 Cup chicken broth and blend until creamy.

Cook the pasta according to package instructions. While the pasta is cooking add the remaining 1 TBSP of olive oil and cook the sausage. Remove and set aside.

In a large skillet, turn the heat to MED-LOW and add in butter. Once it begins to melt add in the 1 TBSP of sage and cook until fragrant. Add in the squash puree + salt + pepper + 1/2 TSP nutmeg. Slowly add in the reserved pasta water and allow to thicken up. Add in cooked pasta + cooked sausage + parmesan and toss to coat.

Serve immediately & enjoy!

Made with Love,

Hannah

Roquefort Quiche

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In a French cafe, looking at Notre Dame in the distance, I ordered the quiche of the day, totally unexpecting for it to be one of the best things I’ve eaten. Blue cheese, or Roquefort, never really was my thing; I always thought that the taste was way too overpowering. But it appears that my taste buds are changing because when I got a taste of this Roquefort quiche, I had to recreate it when I got home. It was so creamy and savory; UGH, it was terrific. I made my own pastry crust, but you can always use pre-made crust from the store. La Cuisine d’Annie helped me with bringing this French classic back home.

Here’s a beautiful picture of that meal we had, ft. the quiche, escargot, and some frois gras so you really get the whole vibe.

Ingredients

Pie Crust

  • 1 1/2 Cups Flour, 200g
  • 1/2 Cup Butter, 100g, cut into small cubes
  • Pinch of salt
  • 1/2 Cup water

Bechamel Sauce

  • 30g Flour
  • 30g Butter
  • 2 Cups Milk
  • 1 Tsp Nutmeg
  • 5 oz, 150g Roquefort/Blue Cheese
  • 1 Egg
  • Salt & Pepper

Lets Get Cooking

We are starting with the pie crust as it needs to rest up & par-bake.

Combine the 200g of flour and 100g of butter in a large bowl. Incorporate the butter into the flour by crumbling it by hand. It should end up looking like breadcrumbs.

Slowly add in the water, mixing until it forms a soft ball, stopping as soon as it stops sticking to. thebowl. Lightly flour a work service and gently flatten out the the dough. Cover with a towel and let rest for 20-30 minutes.

Once risen, roll it out to fit the size of your pan. Once the pan is lined with the crust, prick the dough with a fork and par-bake for 5 minutes at 375F. Let cool.

Now it’s on to the bechemel. In a saucepan add in the 30g of butter and melt it on LOW. Add in the 30g of flour and mix, let sit until foamy.

Add in the milk and gently combine, add in the salt and pepper. Whisk until combined and bring to a boil. Let simmer for 2-3 minutes.

Remove the bechemel from heat, add in the nutmeg + roquefort + the egg. Mix well.

Heat the oven to 415F

Add the bechemel to the par-baked pie crust and cook for 25 minutes.

Enjoy, I hope you are transported to a cafe in Paris when you eat this.

Made with Love,
Hannah

Creamy Boursin Spaghetti Squash

Categories Recipes2 Comments on Creamy Boursin Spaghetti Squash

I am here with another easy weeknight dinner; the hardest part of this recipe is cutting the squash. This recipe is everything you need, it’s creamy, it’s cheesy, and you’re getting some vegetables in. Also, great meal-prep if you’re a single person like me; enjoy half for dinner and lunch the next day! I got this recipe from @themodernnonna on TikTok.

Ingredients

  • 1 Spaghetti Squash, halved and seeds removed
  • 1 Boursin Cheese, [I used Garlic and Fine Herbs]
  • 1 Container of Cherry Tomatoes
  • Olive Oil
  • Salt + Pepper

Let’s Get Cooking

Preheat the oven to 400F

Place your halved spaghetti squash on a lined baking sheet and drizzle with olive oil + salt + pepper. Flip the squash over and puncture the hard outer skin with a fork a few times.

In a separate baking dish, combine cherry tomatoes + borsin cheese + olive oil + salt + pepper.

Bake both the squash and tomatoes for about 45 minutes. Remove the squash from the hard outer shell with a fork, making spaghetti-like strands, and place it into the dish with the cheese + tomatoes. Mix until the squash is well coated with the sauce. I like to top it with a little extra parm.

Serve immediately and enjoy.

Made with Love,

Hannah

Grilled Scampi

Categories Recipes, Side Dishes2 Comments on Grilled Scampi

I love a fish market because I come across things that I do not normally cook with, like these scampis, also called langoustines. I found these with their shells on and with it being August I thought why not throw them on the grill! I love the simplicity of this dish; you can serve these on their own, on top of pasta, or with some crusty bread!

Ingredients

  • 1/4 Cup Olive Oil
  • 1 Large Lemon, juiced
  • Fresh Parsley
  • 1 Garlic Clove, minced
  • Salt + Pepper
  • 1 LB Scampi

Let’s Get Cooking

In a large bowl combine scampi + olive oil + lemon juice + parsley + garlic + salt + pepper. Cover with plastic wrap and marinade in the fridge for 30 minutes.

Lightly oil the grill and place the scampi directly on the grates. Grill 2-3 minutes on each side or until opaque.

Enjoy immediately.

Made with Love,

Hannah

Seafood Risotto

Categories Recipes2 Comments on Seafood Risotto

I’m going to make the declaration that risotto is an underrated food. She is so versatile but I don’t feel that she gets the credit that she deserves. I went to a local restaurant and they served a blue cheese risotto and I COULD NOT STOP THINKING ABOUT IT. So rather than trying to recreate it and disappoint myself, I figured I’d go with the next best option, which was seafood risotto. I used the seafood stock that I just made and this frozen Mediterranean mix from Pana Pesca, which was such a freaking lifesaver and so much cheaper! Shout out to NYT Cooking for guidance on this dish. Remember when it comes to risotto, patience is a virtue.

Ingredients

  • Seafood of your choosing [I used shrimp, mussels, clams, and calamari]
  • 1 Cup Chardonnay
  • 2 TBSP Extra Virgin Olive Oil
  • 1/2 Yellow Onion, minced
  • 2 TBP Minced Fresh Ginger
  • 1 Cup Arborio Rice
  • 4-5 Cups Hot fish stock
  • Salt + Pepper
  • 1 TBSP Butter
  • 1 TBSP Green Onion

Let’s Get Cooking

Place any shelled seafood (for me it’s clams) into a saucepan with 1/2 Cup chardonnay. Bring to a simmer, cover and cook on low heat until the shells open. Shuck the seafood and reserve the broth. Add in additional fish stock and bring up to temperature.

Heat oil in a heavy shallow saucepan. Add in onions and ginger, and saute over low heat until soft. Stir in rice and cook briefly. Add in the remaining 1/2 cup of wine. When the wine has been absorbed, add in 1/2 cup of the hot fish stock. Cook over med-low heat until absorbed, gradually continue to add 1/2 cup fish stock at a time until the rice is al dente. Season with salt and pepper.

Stir in additional seafood, (for me it’s shrimp, calamari, and mussels). Cook for about 5 minutes or until seafood is cooked. Add in shucked seafood (clams) + butter + green onion.

Serve warm & enjoy!

Made with Love,

Hannah

Seafood Stock

Categories canning, Recipes2 Comments on Seafood Stock

I live laugh love making stock! It makes me feel better about not having food waste and using these shells for another purpose & I get to make tons of yummy things with it. I made this stock using leftover crab leg shells and scampi shells that I had frozen. Feel free to use shrimp shells or lobster shells as well.

Ingredients

  • 6 Cups Cold Water
  • 3 Cups Dry White Wine, Pinot Grigio, Sauvignon Blanc
  • 1 Yellow Onion, quartered
  • 2 TSP Salt
  • Black Pepper
  • 1/3 Cup Marsala Wine
  • 1 TBSP Dill
  • 1 Bundle of Parsley
  • 1 Stick of Butter
  • 5 Stalks Celery, sliced
  • 1 Clove of Garlic, top removed
  • 2 Carrots, Sliced
  • 2 Cups Crab Legs, or Shrimp Shells, Lobster tails

Let’s Get Cooking

Preheat your oven to 400F

Place your shells onto a baking sheet and roast for 10 minutes.

Place the remaining ingredients into a large pot. Allow the roasted shells to slightly cool before adding to the pot.

Bring the liquid to a simmer and reduce heat, allow to simmer for 3-4 hours. Once the stock has cooked, remove it from heat and strain to remove the shells.

Place your stock into jars & freeze for up to sick months, or use immediately!

Made with Love,

Hannah