So this week I decided to actually try recipes I've pinned on Pinterest. I have so many recipes saved (of which approximately 50000 are variations of eggs poached in tomatoes) that I figured it's time I start actually *making* them. I'm also determined to have healthy snacks around the house (with few to no grains and no dairy - these tend to be my dietary crutches). 

This week, I decided on a bit of a theme: nuts and mango, so I surveyed my food board and found a couple of recipes I could try with mostly stuff I have on hand. The recipes I chose are from a couple of my go-to ladies: Sarah Britton (from My New Roots) and Sarah Yates (from A House in the Hills). They both post healthy recipes, often without grains or dairy. I highly recommend anything they post!

So here we go. 

First up:

Sarah Britton's (of My New Roots) Life-Changing Bread

Verdict:

DELICIOUS. 

FILLING. 

EFFECTIVE (if you catch my drift)

I didn't use a silicone loaf pan (they drive me bonkers), but lined my regular baking pan with parchment paper. Instead of flipping it over mid-baking, I just pulled it out of the pan and set it on the rack, paper and all. Turned out great. I also found that keeping it in an airtight container leaves the whole situation... clammy. So I just topped the container with foil so that some air can get in, and I think it's a better storage solution.  I've been toasting and eating a slices as snacks throughout the week, and Boyfriend has even taken some up to work with great success. I sent my mom the recipe and I think she'll adore it. Cannot sing the praises of this recipe enough. I imagine that you could make it a sweet bread by adding bits of dried fruit or savory by adding garlic or tamari. A great base recipe. 

Next:

Sarah Britton's Mango Cashew Sunshine Bites

Verdict:

Delicious. 

Easy. 

I think I over-soaked the mango a bit, because it was kind of squishy, but I'm putting their container in the refrigerator, uncovered, to see if they dry out a bit. Even so, they still held together well enough. Also forgot to add the lime zest, but I didn't miss it. I'll add it next time. Oh - and I did end up adding some honey because I think I added a smidge too much salt. 

Last:

Sarah Yates' (of A House in the Hills) Mango Popcorn Balls

Verdict:

Delicious. Messy. 

I think I might have done this recipe a little bit wrong. Mine came out all kinds of soggy (but still awesome). I did have to do some substitutions (as I don't have any brown rice syrup). Instead of 3/4 cup of brown rice syrup, I did a 1/2 cup of honey + 1/4 cup of ginger syrup. That may have been why the liquids were so runny - maybe brown rice syrup is thicker. Anywho, they're very good, albeit sticky. They're crazy sweet, so they're definitely a dessert item or a snack for someone with a serious sweet tooth. 

Overall, a really good recipe week. I've tried recipes from both of these ladies before with pretty good success. I can't recommend their blogs enough - everything is fantastic! 

I'm thinking of making this a regular feature, so (maybe) keep tuned? :-)

Hope you all have a wonderful weekend. 

xo

all photos from My New Roots or A House in the Hills

So a while back, Jamie posted on Twitter (I think) that she was going to be trying this soup for dinner that night. And then, coincidentally, THIS soup popped up in my reader. And from then on, I had garlicky, starchy, green, bean-y, tomato-y soup on my brain and it WOULDN'T LET GO. But when I scavenged my pantry, I had a handful of ingredients from each recipe. So what's a good improviser to do? 

HYBRID SOUP. 

Since I made it, I haven't been able to stop thinking about it. It's so effing garlicky and rosemary-y and delicious. So I made it again. And now I'm going to share it. Because it's awesome. 

Here's the recipe:

Hybrid Soup

(adapted from My New Roots and Food 52)

For the soup:

1 large white onion, sliced thinly into half moons
5-6 cloves garlic, minced (I use my microplane zester because it yields smoother results and it's a LOT faster)

2-3 bigger white potatoes, diced (or one large baking potato)
1 can diced tomatoes (either plain or fire roasted - no other funny flavors)
32 oz. (1 box) veggie stock (or chicken stock)

2 cans water
1 tomato boullion cube
4 cloves garlic, sliced
1 can white beans, drained and rinsed (you can use butter beans, cannelini, navy beans... whatever you have on hand)
4 bay leaves
1 teaspoon paprika (the smokier the better)
1 large sprig rosemary (about 6 inches), washed and tossed in whole 

Hefty glug of balsamic (about 4 tablespoons)

Garnishes:

Baby kale (or other greens of choice)

Cheese (grated Parmesan or Gruyere is killer, but in a pinch, mozzarella will do) (optional)

Bread (we originally served it with super garlicky bread - as in, whole cloves in the loaf. Slice it thin, butter it, and toast it for a killer crouton-type situation.)

In a soup pot or Dutch oven, saute onions and minced garlic together until soft.

Add potatoes. Let cook a few minutes. Add canned tomatoes. Stir and cook until heated through.

Add stock, water, bouillon, sliced garlic, beans, bay leaves, and paprika. Let simmer slowly until potatoes are cooked through (about 30 minutes).

Remove bay leaves.

Add rosemary and balsamic. Let simmer slowly for 20 minutes. 

Remove rosemary and serve.

Add kale/greens to the bottom of each bowl. Top with soup. Sprinkle with cheese (if desired). Serve with toast/croutons.

Eat with other people, because you'll be deliciously stinky.

images via here and here

Oy, you guys.... shiz has been cray-zay around here! I'm so sorry for the absence! We had a big family visit, where my mom, dad, aunt, sister, and brother-in-law all came for a long weekend. It was super great... and super exhausting. We did the State Fair, ate TONS of amazing food, and had a wonderful time. It was just what I needed. 

1. A genetic predisposition for ridiculousness (the pictured auntie shall remain nameless).
2. On our way to the Fried Food Fiesta (aka, Texas State Fair).
3. Fried cookie dough. Otherwise known as the best damn cookie I've ever eaten. SO GOOEY. 
4. Boyfriend, Tex, and me.  

5. Sister (!!), Tex, and me. Tex gets around. Also: sister visits are the best. Seriously.
6. Emo Alpaca in the petting zoo. 
7. The Texas Star. It was too freakishly cold and the line was ridonk, so we didn't ride it. But they released birds from it, which was pretty cool. 
8. Jazz hands photo bomb on the train, courtesy of above auntie. 

Highlights: 
1. Hibiscus. Holy yum, you guys. We shared a bunch of appetizers (grilled figs + burrata, anyone?), had amazing drinks, and were probably the most obnoxious table in the entire restaurant. 
2. Thrifting with my sister and close friend. Some great deals were had. 
3. Village Burger Bar. There were 9 of us, so we sat outside in 40 degree weather, pulling the heaters closer to the table. The restaurant people yelled at us. It was still cold, but delicious. We then peaced out to a bar and had a great time with lots of family and lots of friends (ain't it great when they blend so well?). 
4. The State Fair. It was all of our first times out there, and it was crazy cold, but a lot of fun. However, it was A LOT bigger than any of us planned, so about halfway through, we felt like we were pretty much done. 
Whew. 

In addition, I've been working on the shop. I've hit a couple of road blocks, but other than that, things are chugging along steadily. I've added some amazing new vintage items (including my favorite item so far: a vintage woven leather Cole Haan bag... it has a strap that's the perfect length for both cross-body and shoulder wearing, and is the perfect size. sigh). I'm also working on some new baby items! They should be up later this week. Get excited!

So anywho, that's what's up. I'll try to keep posting more regularly, particularly with stuff other than the shop. I know it can get a bit wearing to hear about that kind of stuff all the time! 

xo

Nick's Most Favoritest Salted Chocolate Chip Cookies

Lately, I've been getting back into cooking and baking from scratch. Don't get me wrong, we've been eating at home a lot, but I've been cooking more food that amounts to meals, instead of sandwiches or more assembled dinners. 

Last night I made this from Joy the Baker and it was DELICIOUS. There was biscuit dough leftover, so while the whole shebang was baking, I cut the rest of the dough into itty bitty biscuits and baked them in the toaster oven. They were gone by the end of the night, and I was in a butter coma. (If you make the recipe, I suggest only using 2 cups stock and 8 oz more mushrooms. It was a bit runny for my liking, and the mushrooms cooked down a little too much.)

But I digress. This post is about cookies. 

Growing up, my mom only baked for other people (funerals, church functions, new babies, bridal showers, etc). The cookies we got were the somewhat burned and super crunchy cookies. Super crunchy because my mom already made her cookies crispy (GROSS). Any cookie afficionado would agree that the best cookie has a bit of chew - not super soft, not super crispy. A nice in-between texture that will hold up to dunking or being stashed in a baggie in your purse. 

These cookies have that. And they are awesome. 

I honestly don't know where I found the recipe. I think it's a hybrid of several across the interwebs. But I've made them so many times that the bookmarked page in my handwritten cookbook is ragged and stained with butter and other kitchen debris. 

They're super simple and don't require fancy ingredients or weird techniques. 

Make them now!

You'll need:

2 cups all-purpose flour

1/2 teaspoon baking soda

12 tablespoons (1.5 sticks) unsalted butter, at room temperature

1 cup brown sugar, firmly packed

1/2 cup white sugar

1 large egg, lightly beaten

1 egg yolk

2 teaspoons vanilla extract

1.5 cups chocolate chips, semisweet or dark

Salt of preference (I prefer a flaky salt, but Kosher will do. If you're using fancy salts, I wouldn't go any darker than pink or light grey, as the flavor of the salt may interfere and clash with the cookie's awesomeness.)

Method:

Preheat your oven to 330 degrees (a weird temperature, but run with it).

Sieve together the flour and baking soda into a medium-sized bowl. Set aside. 

In your mixer's bowl, cream together the butter, brown sugar, and white sugar. Then add the egg, egg yolk, and vanilla extract. Mix until just combined. 

Start the mixer on low to medium speed and add the flour/baking soda mixture somewhat slowly (I use a large serving spoon and just add spoonfuls one at a time). Add chocolate chips until just combined. 

(At this point, I like to cover the dough and put it in the fridge while I prep the baking sheets and clear my workspace a little. It keeps the dough firm and malleable. If your kitchen is cool, you probably don't need to do this.)

Prep your baking sheets by lining with parchment paper. 

Take a spoonful of dough and roll into a golf ball-sized ball.  Space the balls a couple of inches apart on the paper, as they will spread while baking. 

After your dough balls are on the sheets, take your salt of preference and sprinkle each ball, making sure to really get some salt on them. If you're using table salt, err on the side of caution, as a little goes a long way. (Since the dough is unsalted and the butter isn't either, this will be the only salt this recipe gets. Don't add a ton, but definitely make sure they're sprinkled well.)

Bake on the center rack for 20-23 minutes. IMPORTANT: these cookies do not brown like conventional cookies. If you're unsure whether they're done, test with a toothpick. 

When done baking, let cool a bit on the cookie sheet, then transfer to cooling racks. Keep on the counter in a loosely-lidded container. 

Yield: about 24 cookies. 

Nicked from the Webs: Beet, Carrot, and Quinoa salad Adapted from A House in the Hills

YOU GUYS. I tried this recipe from Sarah Yates' website, A House in the Hills. And it is KILLER. I've made it several times now. It's great for weekday lunches and I'm guessing it would be really great for parties as well. If you make it, be aware that it's pretty tangy the day of (DELICIOUS), but it mellows out after resting in the fridge.
I adapted it because it's a rarity to find heirloom anything where we live, so I made it using the standard stuff.
Some in-progress shots:
pretty, pretty veggies about to be roasted

My super high-tech (and expensive, natch) make-your-own-dressing gadget from Williams-Sonoma.

So here it is:

Beet, Carrot, & Quinoa Salad 1 cup quinoa (I chose red because it's nuttier and retains its shape better than the standard beige variety. Black quinoa also works very well.) 1 cup water 4-5 small beets (any color), medium dice 4 large carrots, any variety, sliced Extra virgin olive oil 1/4 cup white wine vinegar 2 tablespoons pure maple syrup 2 tablespoons Dijon (or grainy) mustard Salt and Pepper
- Preheat the oven to 400 degrees. - Chop vegetables and toss in olive oil, salt, and pepper. Spread evenly on a rimmed baking sheet. - Roast vegetables until tender (check at about 20 minutes). - While the veggies are cooking, rinse the quinoa. Put into a smallish pot, add 1 cup water, and bring to a boil. Once boiling, lower heat and let simmer until the tails have popped (about 20 minutes). Set aside. - Make the dressing by combining the vinegar, the 2T of olive oil, the maple syrup, and the mustard. Season to taste with salt and pepper. - Combine cooked quinoa, roasted veggies, and dressing.


And offer the dog carrots, because she'll be staring at you like this while you're chopping:

But then once you've appeased her, she'll just leave it for you to pick up anyway:

Sigh.

giving thanks.
at times, it can be difficult, no? it's easy to complain, to have something to worry about. but this is the time of year when we are reminded just how lucky we truly are. 
I'm thankful for so much. while this past year has been emotionally arduous, I'm reminded on a daily basis of how bad things could *actually* be.
we have food in the refrigerator.our bills are paid.(well, with the exception of student loans, but who counts those?)our gas tanks are full.both of us are employed.we both have families who support us almost blindly, even when we seem to least deserve it.we have friends who care.we have clothes on our backs. we have basic necessities that are often taken for granted - clean water, trash removal, and access to services many around the globe cannot even dream of. 
incredibly lucky. incredibly blessed.
today was spent with both of our families - a rare occurrence. we started with my family: a late lunch of epic proportions. sweet & yukon potatoes au gratin, turkey, roasted cauliflower & broccoli in a garlic cream sauce, rolls, cranberry sauce, sweet potato casserole (by yours truly), avocado & pomegranate salad, gravy, dressing, the works. followed by ricotta cake with macerated berries, coffee, truffles, and chocolate mint brownies. 
I nearly died of food ecstasy. 
two hours later, we arrived at N's grandparents' farm for Operation Fat Pants: Round Two. an avalanche of appetizers, more turkey, SO.MUCH.dressing, more sweet potatoes, cranberry salad, gravy, buttered rolls. everything was finished with amazing Czech cream cheese & poppy seed bread (made from kolache dough). SO GOOD. 
post-feasting included watching football on cell phones, impromptu surgery to remove glass from N's 10-year-old cousin's foot, a couple of hair cuts, and lots of jabbering. in summary: perfect. 
I couldn't have asked for a better Thanksgiving.

I hope all was well with you and yours, and that your pants no longer fit (ahem, like me). I also hope that you were smart enough to not forget your other pair of jeans in case of such an emergency - like this smart chick did.

beans, beans, the magical fruit...

So N and I are huge fans of beans. HUGE. Last week, we tried a new recipe. The results were so good that we ate them every single day for lunch and dinner. Bean tacos, beans with butternut squash, beans with cheese, bean soup... we did it ALL. I just have to share the recipe.

Vegetarian Beansadapted from All Recipes
1 onion, peeled and halved3 c dry pinto beans (or 1.5 c black beans, 1.5 c pinto), rinsed1 jalapeño, seeded and minced3 teaspoons minced garlic4.5 teaspoons salt2 teaspoons freshly ground pepper1 teaspoon ground cumin9 cups water
Combine all ingredients in a crock pot.Cook on high for at least six hours, possibly eight. 
After cooking, you can either strain the liquid and mash the beans for refried beans, or keep the whole beans in the liquid for use in soups, tacos, etc. 

This weekend we went to Austin.The trip was pretty spur-of-the-moment (N was suddenly able to get crazy cheap tickets to see The Naked & Famous and we figured why the hell not?). 
Surprisingly enough, it ended up being crazy productive and amazing. 
We went to the show on Friday night. Honestly, we knew like one song, but for 10 bucks a piece, it was a pretty ballin evening.

Saturday we got a late start. Coffee and whatnot in the morning, tacos and driving around in the afternoon. We spent most of the day combing Austin neighborhoods for "For Rent" signs in the hopes that something completely epic and cheap would fall into our laps. No such luck. At least there was El Chilito and more coffee to make us un-grumpy.

Sunday was more driving. And more tacos. This time: Torchy's. Verdict: meh. I went for the potato taco and a migas taco, both of which were just fine. Their queso, however, was AMAZEBALLS.

Also eaten: P.Terry's Burgers, home of the most amazing veggie burger known to man (until I find the next one). SO GOOD. Didn't get a picture, as I scarfed it pretty damn quick.

Random scenes:

When we got home Sunday night, we were crazy exhausted. Luckily, we left Austin armed with tons of info about apartments and a list of places to visit this coming weekend when we head back for a bitchin Halloween party.
How was your weekend? 

All photos by me.

SOUP CLUB!!

A HUGE kudos to Celia for this amazeballs idea. I've joined, and you need to, too.

Why, you ask? Because soup is effing awesome. That's the reason. Don't agree? Well I don't like you. Ok, I'm kidding about that last part. Maybe.

Join Soup Club. Like, now. Do it. Do it.