Spicy Orange Tofu and Green Beans

We made it to Fri-yay, readers! Go us! Since beginning my dream job at the gym and working out twice a day for 3-4 hours a day, I am constantly hungry. All. The. Time. I cannot stop eating. But I want to make sure I'm eating the "right" things - so I try to reach for fruit and veggies, but the occasional treat works its way in, life is all about balance, right? 

Anyway, last night I wanted something flavorful, healthy and somewhat light for dinner - enter spicy orange tofu with green beans! 

Spicy Orange Tofu with Green Beans

Spicy Orange Tofu and Green Beans over Rice

 

1 Tbsp Canola Oil

1 Tsp Fresh Ginger, minced

3 Garlic Cloves, minced

 1/4 C + 4 Tbs Water

1 1/2 C Orange Juice

1/2 Lemon, juiced

1 Tbsp Orange Zest

3 Tbsp Soy Sauce

2 Tbsp Rice Wine Vinegar

2 Tbsp Chili Paste in Oil

1/4 C Sugar

1 Block Extra Firm Tofu, pressed for 1 hour and cubed

2 C Frozen Green Beans (or broccoli, or anything else you may want to use!)

1/4 C + 1 Tbsp Cornstarch

1 1/2 Tsp Salt, divided

1/2 Tsp White Pepper

1/2 Tsp Ground Ginger

2 Tbsp Toasted Sesame Oil

Cooked Rice, for serving 

2 Tbsp Green Onion, finely chopped for garnish

In a small saucepan over low heat, saute garlic and fresh ginger in canola oil until fragrant. Add in 1/4 C water, orange juice, lemon juice, orange zest, soy sauce, rice wine vinegar,  sugar, 1/2 Tsp salt, and chili paste in oil. Bring mixture to a boil and allow to reduce and thicken for 15 minutes. 

While your sauce is boiling, mix together 1/4 C cornstarch, 1 Tsp salt and ground ginger in a shallow dish. Coat cubed tofu in seasoned cornstarch and set aside. 

Heat toasted sesame oil in a deep skillet over medium heat. Add cubed tofu and fry for 5 minutes/side or until golden brown. After tofu is fried, add green beans to the pan and allow to cook through for 3 minutes. 

About 1 minute before your tofu and green beans are finished cooking, in a liquid measuring cup mix together 4 Tbsp water and 1 Tbsp cornstarch to make a slurry. A slurry will thicken your sauce and allow it to coat your tofu and green beans. Once your sauce thickens, remove from heat and pour onto the tofu and green bean mixture. Stir to coat every piece! Garnish with fresh cut green onion and serve over steamed rice. 

The sauce isn't spicy on the tongue, but the heat certainly builds as you eat. It isn't too spicy for our house, but definitely feel free to use less chili paste if you aren't a spice fan. The green beans are perfectly crisp, the tofu has a nice texture and soaks up all the yummy sauce like a sponge. Let me know in the comments if you give it a try!

As always, thank you so much for stopping by my little blog and stay tuned for more tasty recipes!

Hearts of Palm Po' Boys with Cajun Mayo

Happy Thursday, readers! It has been an exciting week - on Saturday morning I taught my first indoor cycling class and it went incredibly well! I had a (COVID approved) full class, no technical problems and was told I exuded so much confidence no one even suspected I hadn't taught before. Since then, I've taught another cycling class and have been diligently practicing teaching a weight training class starting up soon; and of course I've also been cooking!

I've been making an effort to be more creative with my vegetarian recipes - less beans and tofu and more alternatives! It's been fun to test out different textures and flavor profiles; and during quarantine, what else are we all doing?

Hearts of Palm Po' Boys with Cajun Mayo

 

Hearts of Palm Po' Boys with Cajun Mayo

2 14 oz Cans Hearts of Palm; drained, dried and cut into 1/2 inch thick rounds

1 C Almond Milk

1 Tbsp Apple Cider Vinegar or Lemon Juice

2 C Flour

1 Tsp Salt

2 Tsp Cayenne 

2 Tsp Paprika

1 Tsp Freshly Ground Black Pepper

2 C Panko Breadcrumbs

Cooking Spray

Bolillo Rolls, for serving

1/4 C Fresh Dill, chopped

1/2 C Fresh Parsley, chopped

1/2 C Cajun Mayo (recipe below)

Preheat oven to 400 degrees and spray a baking sheet with cooking spray. 

Prepare a dredging assembly line with 3 bowls. 

 

In the first bowl, stir together almond milk and vinegar or lemon juice and allow to sit until curdled, about 2 minutes. In the second bowl, stir together flour and seasonings. And the panko breadcrumbs in the final bowl. 

In batches, soak the hearts of palm rounds in the thickened milk mixture for 1 minute, coat in the seasoned flour, move back to the milk mixture and finally coat in the panko breadcrumbs. Place coated hearts of palm on prepared baking sheet. Repeat with remaining hearts of palm rounds. Once all hearts of palm rounds have been coated, spray tops with more cooking spray. 

Bake hearts of palm for 20 minutes or until golden brown, flipping halfway through. 

Prepare a roll by coating the inside with Cajun mayo and make a bed of dill and parsley. Load up the roll with some baked hearts of palm and enjoy! These are especially tasty with a couple dashes of Tabasco Hot Sauce (these are Louisiana, inspired)! 

The baked hearts of palm rounds have a texture similar to a fried shrimp, which obviously makes them ideal for a Po' Boy! The mayo is tangy and flavorful and the herbs give everything a fantastic freshness to tie it all together.

Cajun Mayo

1 C Mayo (I'm a fan of Duke's)

Salt and Pepper, to Taste

1/4 Lemon, Juiced

1/2 Tsp Cayenne Pepper

1/2 Tsp Paprika

1 Tsp Cajun Seasoning

Mix all ingredients together in a bowl and do a taste check. Adjust seasoning accordingly.

Shark Week Frenzy No Churn Ice Cream

Happy Saturday, readers! We have unfortunately come to the final recipe of Shark Week. I am disappointed but now I have an entire year to develop more shark-inspired recipes! 

Shark Week Frenzy No Churn Ice Cream 

 

Shark Week Frenzy No Churn Ice Cream

2 C Heavy Whipping Cream

14 oz Sweetened Condensed Milk

2 Tbsp Vanilla Extract

Blue Food Coloring

3 Sheets Graham Crackers, broken into small pieces

1 Bag Gummy Sharks/Fish

Place 2 medium-sized metal bowls and 1 metal loaf pan in the freezer for 15 minutes. The colder the bowls are, the faster your heavy whipping cream will thicken up. For an easy clean-up, line your loaf pan with plastic wrap.

Divide the heavy whipping cream,  sweetened condensed milk and vanilla extract evenly between the two bowls. Using a hand mixer with the beater attachment, whip both bowls until thick and stiff peaks form. For me, this took about 10 minutes per bowl. 

Whip it good.

 

After the cream is whipped, put 3-4 drops of blue food coloring in one of the bowls and gently stir to combine. You can add more drops for a richer blue color. 

Divide the broken graham crackers between the two bowls and fold into the cream base, taking care not to knock the air out of the whipped peaks. Leave a little extra out for topping! 

Repeat this process with the gummies, again leaving some out for topping. 

Now alternating blue and white cream bases, fill the loaf pan. Using a knife or the handle of a spoon, gently swirl the two colors together. Top with reserved graham crackers and gummies. Freeze for 6 hours and enjoy! 

Ready for a deep freeze

 

This ice cream is perfectly sweet and the graham crackers and gummies add the perfect textural component!

Fully Loaded Shark Fins (aka Nachos)

After a phone call with my Sissy (shout out to Danielle for this great idea!), I was inspired to make another Shark Week inspired dish - Fully Loaded Shark Fins, also known to us land creatures as nachos. These ain't your mother's nachos though, I have never used some of these ingredients in nachos before but I don't know if I can ever go back. 

Fully Loaded Shark Fins (aka Nachos)

Fully Loaded Shark Fins - you can't tell me you aren't drooling right now

 

1 Bag Tortilla Chips (or a mix of tortilla and wavy potato if you're like me and running out of chips)

1 Tbsp Olive Oil

2 Tbsp Shallot, minced

1/2 Yellow Onion, finely diced

 3 Garlic Cloves, minced

1 Bell Pepper, seeded and diced

1 Jalapeno, diced (remove seeds and ribs if you aren't a fan of spice)

3 Portabello Mushroom Caps, stemmed and diced

1 Tbsp Worchestershire Sauce

1-2 Tbsp Soy Sauce

2 Tsp Cumin

Freshly Ground Black Pepper, to taste

3/4 C Red Chile Sauce, divided

2-3 Tbsp Vegetable Stock

1/2 C Jarred Salsa

2 C Shredded Cheddar Cheese

 

Preheat oven to 350 degrees. 

 

Spread chips in an even layer on a baking sheet. Set aside. 

 

In a deep skillet over medium heat, heat olive oil and saute shallot, onion and garlic until soft and fragrant, roughly 5 minutes. Add peppers to the pan and cook additional 3 minutes. Finally, add in the diced mushrooms in batches. The mushrooms will brown when they aren't crowded in the pan. Cook all ingredients for 5 minutes. 

After all ingredients are cooked, season with Worchestershire Sauce, soy sauce, cumin, red pepper and 1/2 C of the red chile sauce. Stir to distribute the seasonings and allow to simmer for 2-3 minutes. Do a taste check and adjust accordingly. 

In a small bowl or liquid measuring cup, combine remaining red chile sauce and vegetable stock 1 Tbsp at a time, you want it to be pouring consistency. 

Once the skillet items are cooked through and tasty, spoon onto the chips in an even layer - make sure each chip has ample toppings! Drizzle on the thinned red chile sauce, top with jarred salsa and sprinkle with all the cheese your heart desires! 

Bake for 15 minutes or until the kitchen smells too good for you to stand it any longer. 

These "fins" are cheesy, meaty and sinful. Honestly I think mushrooms on nachos may be my new go-to topping, who knew they'd be so good?! Give them a try and let me know what you think! Now to watch some playoff hockey and sharks!

Not-Ster Rolls

Good morning readers! Welcome to Wednesday, not that days have much meaning anymore in COVID. This week is my favorite week of the year - Shark Week! I have been trying to make shark themed meals and watching all the shark footage. One of these meals? Not-Ster Rolls. 

There is nothing like a New England Lobster Roll; a grilled bun filled to capacity with hot buttered lobster or chunks of sweet lobster mixed with a little mayo, dill and celery...it truly is heaven. But if you're like me and 1) fresh lobster isn't readily available, 2) you don't want to shell out $30+ for 1 ingredient or 3) you're trying to cut down on your meat consumption, these Not-Ster Rolls can cure a craving! Swap the crustacean for roasted hearts of palm, seriously, the texture is spot on!

Not-Ster Rolls

Not-Ster Rolls with some cucumbers and celery sticks

 2 14 oz Cans Hearts of Palm, drained and patted dry

1 1/2 Tbsp Canola or Vegetable Oil

2 Tsp Seafood Seasoning (Old Bay or similar)

1/2 Tsp Creole Seasoning

Salt and Pepper, to taste

2 Tbsp Fresh Shallot, diced

2 Celery Stalks, cleaned and diced

1/4 C Fresh Dill, chopped

2 Tbsp Capers

1/2 Lemon, Juiced

3/4 C Mayo (use vegan mayo to make this dish completely vegan)

Rolls, for serving

Chopped Kale, cleaned with hard stems removed for serving

Lemon Wedges, for serving

 

Preheat oven to 450 degrees. 

In a small bowl, combine oil and seasonings. Coat hearts of palm completely with seasoned oil. Roast in oven for 20 minutes, flipping halfway through. 

While the hearts of palm are roasting, stir to combine shallot, celery, dill, capers, lemon juice and mayo. Taste check and adjust seasonings as needed. 

After the hearts of palm have roasted, allow to cool for 10 minutes and dice into chunks. Stir into creamy dressing. 

Split open a bolillo roll at the top and create a pocket in the middle. Line the bottom of the roll with chopped kale and spoon Not-Ster salad on top. Squeeze a lemon wedge on top and enjoy! 

Keep any remaining Not-Ster salad in the fridge for up to 4 days.

These sandwiches are hearty,  filling and yummy! They don't replicate the flavor of lobster, because honestly what could, but they are a great substitute when you're craving a light lunch! 

 

Remember to stop and smell the flowers!

Check back for more great recipes and life updates!

Vegan Caribbean Bowls

Good morning! I know you just finished (and mastered) making a delicious Sourdough Bread and just couldn't wait to see what else I've been making. It's ok, I don't blame you. 

I was feeling a bit sluggish yesterday and needed a big injection of veggies and freshness, Vegan Caribbean Bowls to the rescue! 

Vegan Caribbean Bowls

Tell me this doesn't look amazing?! Vegan Caribbean Bowls

1 C Water

1/2 C Uncooked White Rice

2 Medium Sweet Potatoes, peeled and cubed

3 Garlic Cloves, minced

3 Tbsp Canola or Vegetable Oil, divided

2 Tbsp Cumin, divided

1 Tbsp Cayenne, divided

Salt and Pepper, to taste

1 Ripe Green Plantain, cut diagonally into rounds

1 Can Black Beans, rinsed and drained

1 Tbsp Tajin Classico Seasoning

1 Tsp Garlic Powder

1 C Fresh Cilantro, chopped and divided

1 Lime, divided

1 Avocado, sliced

Bring 1 C water to a rolling boil and add white rice to pot. Season with 1 Tsp salt and reduce heat to low. Cover and simmer for 20 minutes stirring occasionally. Set aside. 

Preheat oven to 450 degrees. Place cubed sweet potatoes and garlic on a baking sheet. Coat with 1 1/2 Tbsp oil and season with 1 Tbsp cumin, 1/2 Tbsp cayenne, and salt and pepper to taste. Toss to coat. Roast in the oven for 20 minutes, flipping halfway through. 

In a microwave safe bowl, season rinsed black beans with Tajin, garlic powder, salt and pepper. Stir to combine and microwave for 1 minute. Stir and set aside. 

In a deep skillet over medium heat, heat remaining 1 1/2 Tbsp oil. Place cut plantains in oil and sprinkle with salt and pepper, and remaining cumin and cayenne. Fry the plantains for 3 minutes. Flip and move the side of the plantains skillet-side down around to coat in seasoning. Fry additional 3 minutes. Remove from heat and set aside.  

Right before serving, stir 1/2 C fresh cilantro and juice from 1/2 the lime into the cooked white rice. 

Cut remaining 1/2 lime into wedges for serving. 

To serve, place 1/2 C white rice and 1 C sweet potato in the bottom of a bowl. Top with 1/2 C black beans and a few (or many because they're addictive) pieces of fried plantains. Garnish with fresh cilantro, sliced avocado and a squeeze of fresh lime juice. 

This bowl is flavorful, filling and vegan! Nate and I agreed the only thing that would make this bowl better would be a fresh mango salsa! Give this bowl a try for your next Meatless Monday or to impress your vegan friends! Have a great day, readers and stay tuned for Faux Lobster Rolls!

Have a bonus picture of my sweet baby, Sammy with a goat

Sourdough Bread and Catch-Up

Hello, readers! It has been a hot minute so let me catch you up - my brother-in-law got married, my cat Pickles got sick (don't worry, he's doing much better now!), I ate all the seafood with my sister, and of course, I cooked a ton! 

Dancing the night away at the wedding with my favorite partner

Gorgeous views in Glacier

 

Huckleberry sundaes with this goof

Similarly to other quarantiners, I decided to use my newfound free time making sourdough starter. After letting my starter mature for 3 weeks, I turned it into a delicious loaf of bread! 

Sourdough Starter

1 C rye or whole wheat flour

1/2 C cool water

 

In a large plastic or glass container with a lid, combine flour completely with water and cover loosely with lid. Leave on counter for 24 hours. 

After 24 hours, discard 1/2 C of the starter (I put mine in another container to use for Sourdough Discard Waffles). To the remaining starter, add 1 C all-purpose flour and 1/2 C cool water. Stir to combine completely. Replace lid and leave on counter for 24 hours. Repeat this process of discarding and feeding for 6 days. 

Every day you should notice your starter increasing in volume, more bubbling activity and the unmistakable scent of sourdough. 

You can use this starter immediately, or to halt the process, you can place the starter (and the discard) in the fridge and feed once per week. 

Sourdough Bread

 

1 C Mature Starter

10 oz Room Temperature Water

2 C All-Purpose Flour

2 Tsp Salt

In a large bowl, mix all ingredients until just combined. Cover with plastic wrap and leave on the counter for 30 minutes. 

After 30 minutes, pull and stretch the dough for about a minute in the bowl. Form into a ball shape, re-cover with plastic wrap and allow to rise on the counter for 12-16 hours. The dough should double in volume. 

Preheat oven to 475. You can either bake your bread in a cast iron dutch oven or on a baking sheet. I opted for the baking sheet option. If you prefer to use the dutch oven, place your pot in the oven while it is preheating. 

While your oven (and dutch oven) are heating, cover a piece of parchment paper with a thin layer of flour. Gently knead and shape your dough into a ball shape. Oil a piece of plastic wrap and cover the shaped dough for 30 minutes. 

If you are using a dutch oven, carefully remove from the oven and place the dough ball (with parchment paper) in the oven. Cover with lid. Bake for 20 minutes with the lid on, remove lid and bake for an additional 20 minutes.

If you are using a baking sheet, you can place the parchment paper directly on the baking sheet. Bake for 40-45 minutes or until golden brown.

Remove the bread from the baking vessel to a wire cooling rack and allow to cool for at least 30 minutes prior to serving. 

My bread was tangy with a crunchy exterior and soft interior. Perfect for making grilled cheeses or enjoying with a thin layer of fresh butter (yum!)

Is there anything better than a lobster roll?!

Sourdough Discard Waffles

Hello again, readers! I know you just finished reading my recipe for Sausage and Pepper Sandwiches and just couldn't get enough of me! Like most other people stuck in quarantine, I decided to hop on the bandwagon and try my hand at making a sourdough starter. Now when you make a starter, every day you have to discard a portion of the starter and feed it with flour and water. But doesn't it seem wasteful to just throw out what you spent the last week or more growing and nurturing like a little baby?!

Thankfully my husband recently got a copy of Backwoods Home Magazine in the mail, which featured recipes using sourdough starter! So after looking through it, I settled on making Nate and myself a delicious batch of Sourdough Discard Waffles with toasted nuts.

Sourdough Discard Waffles

Sourdough Discard Waffles in the golden morning light

1 Egg, beaten
1 C Sourdough Discard
1 Lemon, zest only
1/4 C Vegetable or Canola Oil
1/4-1/2 C Milk
1/2 C Flour
1/8 Tsp Baking Soda
1 Tsp Baking Powder
1/4 Tsp Salt
3 Tbsp Sugar
3 Tbsp Mixed Nuts (I used hazelnuts, almonds and pecans)
Non-Stick Cooking Spray

In a small bowl, combine egg, sourdough discard, lemon zest, vegetable oil and milk. Set Aside.

In another bowl, combine all other ingredients.

Slowly sift dry ingredients into wet and whisk together until batter forms. If the batter is too thick, slowly add in up to 1/4 C of milk. Allow the batter to sit for 5 minutes before use.

While your batter is resting, heat your waffle iron until ready for use.

In a dry skillet, heat whole nuts on low until fragrant and toasted. Be careful! These can burn very quickly! After your nuts are toasty and warm, roughly chop.

When your iron is ready for use, spray liberally with non-stick cooking spray and pour 1/4-1/3 C of batter in each well of your waffle iron. Top each well with 1-2 Tsp of chopped nuts. Close and cook for 4-5 minutes or until the waffles release from the waffle iron.

Repeat until all batter and nuts are used.

These waffles are not your everyday waffles for sure. The sourdough flavor is present but in more of an aromatic element than the funky acidic taste that's typically in the bread. It's difficult to describe but it was utterly delicious when topped with butter and Grade A Maple Syrup.

If you happen to have some sourdough starter laying around, or for some reason want to make your own, I highly recommend trying out this recipe!

Sausage and Pepper Sandwiches

Happy Saturday, readers! I don't know about you, but this week has been difficult for me. I was unfortunately let go from my job at the Brewery due to a backtrack in COVID-19 health orders. I don't want to make a thing about it but I will say, before you call out restaurants for wanting to stay open during this time, think of the people like me who now lost their jobs. Additionally, I am still waiting for the governor to give my gym the go-ahead to allow for group fitness classes to start. So, it's been a week to say the least.

I've been distracting myself with daily workouts, preparing for when I can teach group fitness and cooking, of course! So enough of my pity party, I'll get on with the recipe! About a month ago I won an Instagram contest from Lightlife, one of my favorite plant-based food companies! I was lucky enough to be shipped 6 packages of their products which included sausage links, sausage patties, burgers, ground protein, bratwurst and Italian sausages. So far everything has been incredible! 

Sausage and Pepper Sandwiches

Lightlife Italian Sausage and Pepper Sandwich

4 Tbsp Butter, divided
1/2 Onion, sliced
1 Red Bell Pepper, seeded and sliced
3 Garlic Cloves, minced and divided
1 C Water
1 C Vegetable Broth
1 C Pale Ale Beer (I used the Oskar Blues Dale Pale Ale)
Salt and Pepper, to taste
4 Italian Sausages (I used Lightlife, obviously)
1 C Italian Parsley, chopped
4 Hoagie Rolls
4 Slices Cheddar Cheese, halved

Melt 2 Tbsp butter in a deep skillet over medium-low heat and saute onion until softened. Add pepper and 2 cloves of garlic to the pan and cook for 10 minutes, stirring occasionally.

In a pot over medium heat, bring water, vegetable broth and beer to a boil. Season the broth with salt and pepper. Add sausages to the pot and boil for 10 minutes. After 10 minutes, remove the sausages from the liquid and move to the skillet with the vegetables making sure the sausages make direct contact with the pan. Increase the heat to medium. Fry the sausages for 3-5 minutes per side for color, for a total of 15 minutes.

Lightlife Italian Sausages frying with onion and red bell pepper in boiling liquid

Remove the pot with the boiling liquid from heat and ladle 1/2 C at a time of the liquid on the veggies in the skillet every 5 minutes.

Preheat the oven to 350 degrees and toast the hoagie rolls for 2 minutes.

In a small bowl, melt remaining 2 Tbsp of butter and stir in parsley and garlic. Set aside.

After the rolls are toasted and the sausage and veggies are cooked, divide evenly between the 4 rolls. Divide remaining boiling liquid among the rolls. Top the veggies and sausage with prepared parsley and garlic butter and layer on 1 slice of cheese per sandwich.

Bake the sandwiches for 15 minutes.

Serve immediately and enjoy!

These sandwiches were hearty, the sausages were meaty and the boiling liquid was so full of flavor I could die! I was definitely not left wanting after eating this incredible meal and it will definitely be put into my regular dinner rotation from now on! A big thank you to Lightlife for gifting me so many delicious goodies!

Thank you for stopping by my little blog and stay tuned for more great recipes!

International Cuisine - Brazil

Good morning, readers! Happy Friday! This morning began with a loud bang, an announcement from the Santa Fe SWAT team, and police sirens. Thankfully it was across the river from us so not too nearby but I am certainly curious as to what was happening. Will update!

Anyway, you may or may not recall (since it's been roughly 2 years now) that Nate and I previously would randomly choose a country, cook a traditional dish and teach each other about the history and culture of the country chosen. My last country was Nigeria. Unfortunately this practice fell by the wayside but I figured while in COVID-induced Hell, why not bring it back!?

Last night I made Brazilian Fish Stew and Brazilian Limeade - both dishes that can be found around the country.

Brazilian Fish Stew

Brazilian Fish Stew with Cilantro Lime Rice and Brazilian Lemonade

2  Tbsp Olive Oil
1 Lime, juiced
Salt and Pepper, to taste
1 lb Tilapia, cut into 1/2 inch cubes

Broth:

2 Tbsp Olive Oil
1 Onion, diced
3 Garlic Cloves, minced
1 Red Bell Pepper, seeded and sliced
2 Serrano Peppers, cut into half moons
14 oz Can Crushed Tomatoes
14 oz Can Full Fat Coconut Milk
1 C Vegetable Stock
1 1/2 Tsp Sugar
1 Tbsp Cumin
1 Tbsp Paprika
1/2 Tsp Salt
1/2 Lime, juiced
3 Tbsp Fresh Cilantro, chopped

Marinate tilapia cubes with 1 Tbsp olive oil, lime juice, salt and pepper. Cover marinating fish with plastic wrap and refrigerate for 30 minutes.

After 30 minutes, heat a skillet over medium heat and cook fish in 1 Tbsp olive oil for 3 minutes. Remove fish from skillet and set aside.

In a stockpot over medium heat, saute onion and garlic in oil for 3 minutes or until onions are translucent. Add peppers to stockpot and cook for 5 minutes.

Add liquids to the pot and bring to a simmer. Season with sugar, cumin, paprika and salt. Cover the broth with a lid and simmer for 20 minutes or until thickened.

Once the broth has thickened, add tilapia back to the pot and cook for an additional 2 minutes to heat the fish through.

Add fresh lime juice and cilantro to the pot right before serving.

Serve the stew over a scoop of Cilantro Lime Rice (recipe to follow).

The stew is definitely not lacking in flavor! It is very fresh, slightly spicy, smoky and not at all fishy! Great for a hot summer day or could be equally delicious in fall or winter!

Cilantro Lime Rice

4 C Water
2 C Jasmine Rice
2 Tsp Salt
2 Limes, juiced
1/2 C Fresh Cilantro, chopped

Bring water to a boil over high heat and add dry rice to the pot. Cover with a lid, drop heat to medium and simmer for 20 minutes or until all water is absorbed.

Once the rice is fully cooked and fluffy, add salt, lime juice and cilantro and stir to combine. Taste check and adjust seasoning as necessary.

Since no dinner is complete without a beverage, I made Brazilian Lemonade!

Brazilian Lemonade

4 Limes, skins scrubbed and cut into 1/8ths
6 C Water
1 C Sugar
6 Tbsp Sweetened Condensed Milk

In the cup of a blender, combine 1/2 the limes, water and sugar and blend for 2 minutes. Repeat until all ingredients have been blended. I had to do 2 batches of blending.

Using a sieve, strain the blender contents over a pitcher and push with a spoon to get all the juice out of the limes. Discard excess pulp and skins. Repeat this step until all ingredients have been strained.

Stir sweetened condensed milk into pitcher and taste. Add more condensed milk if too tart.

Now you may be thinking, why is this called "lemonade" if there are no lemons involved? After research, I really can't figure out why it's not called limeade?

The addition of the sweetened condensed milk makes this drink frothy and almost smoothie-like. It tastes like summer in a glass and was the perfect pairing to cool down the spicy and (temperature) hot stew!

Nate picked his country after we finished eating dinner - Armenia. I can't wait to see what he decides to make for us and to learn more about the country.

To finish us off, find an oldie but goodie link to Mushroom Philly Cheesesteaks! This is probably one of my favorite dinners to make on a time crunch, it's filling and absolutely delectable. 

Mushroom Philly Cheesesteaks with frozen seasoned fries

Vegan Thai Green Curry

Hello again, readers! I hope you're doing well on this Wednesday afternoon! I apologize for the lapse in posts lately - things have been busy here at Casa de Hart. I have been working at the brewery 3-4 days a week and eagerly prepping to begin teaching cycling and strength training classes whenever the governor gives my gym the ok to do so. Additionally, my best friend from high school (a good 12 years ago) came to visit us for the long holiday weekend! It was wonderful to get to see her again and she even bravely agreed to participate in a resistance band workout led by me (she has reported still sore 3 days later).

After a weekend of all-around over indulgence (beer, wine, food) I was craving something light, fresh and filling and this Thai-Style Green Curry was just the ticket, plus it's vegan!

Vegan Thai Green Curry

Veggie-Packed Vegan Thai Green Curry, served with white rice

2 Tbsp Olive Oil
1 Inch Ginger, minced
6 Garlic Cloves, minced
1 Red Bell Pepper, seeded and diced
2 Medium Carrots, peeled and cut into rounds
1 Small Head Broccoli, trimmed and cut into florets
1 C Green Beans, trimmed and cut into 1-inch pieces
3 Serrano Peppers, cut into half moons (seeded if you're not a spice fan)
 4 Tbsp Green Curry Paste
13.5 oz Can Full-Fat Coconut Milk
1 Tbsp Soy Sauce
1 Tsp Sugar
Salt, to taste
2 Tbsp Sriracha Sauce (omit if you're not a spice person)
Lime Wedges, for serving
White Rice, for serving

In a large pot, heat olive oil over medium-low heat and saute ginger and garlic until fragrant and golden, roughly 3 minutes.

Add all other vegetables to the pot and allow to soften for 10-15 minutes, stirring occasionally.

After the vegetables are soft, stir in curry paste to coat the veggies and cook another 3-4 minutes. Pour in coconut milk and increase the heat slightly to bring the liquid to a simmer.

Season with soy sauce, sugar, salt and sriracha. Cover and allow to simmer and get delicious for another 10 minutes.

Taste the curry and adjust seasoning as necessary. Serve over rice to soak up all the tasty liquid (because you'll want to drink the broth, trust me) and squeeze a lime wedge over the top just before devouring.

This curry is light enough to be eaten during the *gasp* 90+ degree weather here in Santa Fe but with the fiber-packed veggies you will not be left hungry or wanting.

Stay tuned for more delicious recipes and Lindsey life-factoids and of course, as always, thank you for stopping by.

Thai Coconut Curry Soup

Welcome back, loyal readers! Yesterday was my first day of work at the brewery! It was great, easy and I can't wait to go back today and tomorrow! Being a "working lady" is wonderful, I feel a sense of independence I've been missing and being out of the house to make money rather than spend it is pretty cool too.

To celebrate my first day, Nate and I moseyed over to Santa Fe Brewing Beer Hall at HQ for some brews! This isn't going to be a full review but just an honorable mention, the Beer Hall at HQ is a new 6000 sq ft multi-level space with plenty of patio seating, gorgeous views of the mountains and desert-scape and fantastic beers since 1988. In addition to the tasty beers, we ate at the food truck parked out front - El Sabor Tapas Y Masss! The food truck was incredible - we split patatas bravas (roasted potatoes in garlic and sriracha sauce), a fried avocado with pico de gallo and yogurt sauce, grilled artichokes with capers and parmesan cheese, and the most delectable fish tacos I think I've ever eaten. Everything was utterly delicious and the 4 dishes were more than enough for Nate and I to feel full.

Now onto the recipe I promised, Thai Coconut Curry Soup!

Thai Coconut Curry Soup

Thai Coconut Curry Soup with Pickled Veggies and Fresh Cilantro

2 Tbsp Olive Oil
3 Cloves Garlic, minced
1 Inch Fresh Ginger, grated
2 Tbsp Green Curry Paste
4 C Vegetable Broth, divided
1 Can Full Fat Coconut Milk
1/2 C Creamy Peanut Butter
2 Tbsp Soy Sauce
2 Tbsp Maple Syrup
1-2 Tbsp Sriracha Sauce (optional, add more or less depending on how you feel about spice)
Juice of 2 Limes
2 Packets of Ramen Noodles (any flavor - you aren't using the included flavor packet)
8 oz Button Mushrooms, stems removed and thinly sliced
1/2 C Fresh Cilantro, chopped for serving
Assorted Pickled Vegetables, for serving
Lime Wedges, for serving

Heat oil in large stockpot over medium-low heat. Add garlic and ginger and saute for 1-2 minutes until fragrant. Stir in curry paste and cook for 1 more minute.

Stir in 3 cups of vegetable broth and can of coconut milk. Reduce heat to low and simmer for 5 minutes.

While simmering, combine remaining 1 C of vegetable broth with 1/2 C of peanut butter and stir until the peanut butter is fully incorporated. Add to simmering pot and allow to simmer for 5 minutes.

Add soy sauce, maple syrup, sriracha sauce and lime juice to the stock pot and allow to simmer for 5 minutes. Toss in the dry noodles and thinly sliced mushrooms and simmer for 5 more minutes and ta da! You have a creamy and fresh soup! Remove from heat and serve immediately.

Top with fresh cilantro, pickled veggies and a squeeze of lime right before serving. The cilantro really makes this dish pop. I can't fully explain it but the cilantro gives the other flavors of in the soup the push over the flavor cliff - just trust me on this one. And the pickled veggies (I had radishes, carrots, pickles and jalapenos in the fridge) give the creamy soup a great acidic balance.

Despite it being summertime and therefore extremely hot, the soup is light enough to eat without feeling uncomfortable - in fact I'm finishing it off today for lunch and the high here is 84!

Well I'm off to workout, work and then home to make some tasty Black Bean Burgers and relax! Have a great weekend, and Happy Father's Day to any dad readers I may have!

Summer Pasta

Good morning readers! If you read my last post you saw that I had some exciting opportunities coming up and I'm beyond ecstatic to report I have my dream job! I was given the chance to audition for a cycling instructor position at a gym opening up here and I got it! I cannot wait to get started once the gym opens up and the governor gives us the ok for group fitness classes. In addition to the cycling instructor position, I am also going to start working (today) at a nearby brewery! I am so excited to begin the first day of the rest of my life!

Anyway, enough about my exciting news, onto the recipe! I think we can all agree that one of the best things about summer is all the beautiful produce, well and (during normal circumstances) the pools, beaches and fun. One of my favorite summertime vegetables is squash - I don't know why but something about that bright yellow gourd just reminds me of sunshine and summer. And it inspired me to make this light and fresh pasta dish for dinner earlier this week.

Summer Pasta

Summer Pasta

1 lb Penne Pasta, cooked according to package instruction
2 Tbsp Olive Oil
1 Medium Squash, cut into half moons
1 Medium Zucchini, cut into half moons
1 Pt Cherry Tomatoes, halved
Salt and Pepper, to taste
2 Tbsp Butter
2 Cloves Garlic, minced
1 1/2 Tsp Lemon Zest
3 Tbsp Fresh Lemon Juice
1/3 C Fresh Basil, chiffonade cut
1/2 C Parmesan Cheese, finely grated

Bring a large pot of water to a boil and salt liberally, remember when making pasta you want the water to taste "like the sea" so don't be shy. Cook penne according to package instruction. Save 1/2 C of pasta water for the sauce. Drain pasta and set aside.

Bring olive oil to a simmer in a skillet over medium-low heat. Add squash and zucchini and allow to brown slightly. This will take about 5-7 minutes. After the squash and zucchini is golden'd, add tomatoes to the pan and season with salt and pepper. Allow the vegetables to simmer in their juices for 5 minutes.

Lower the heat slightly and add in butter, garlic and lemon zest. Allow the butter to melt and stir to coat the veggies. Remove from heat and add lemon juice.

Return pasta pot to medium heat. Add the sauce to the pasta pot (believe me, this is easier than trying to do it the other way). After combining the sauce with the pasta, pour in the pasta water and allow to simmer for 3 minutes. Remove from heat, stir in basil leaves and freshly grated parmesan. Serve immediately.

The pasta is fresh and light and summery and delicious! Basil and lemon are a winning combination, let me tell you. They are the epitome of summertime and this dish as a whole is so jam-packed with vegetables it doesn't leave you feeling heavy and sluggish - perfect for bikini season!

Can't wait to detail my first day at the brewery and bring you another delectable recipe (Thai Coconut Curry Soup to be exact!)

5 Star Burgers - Taos

Happy Monday, readers! As I detailed Friday, Nate and I went on a long hike on Saturday. We drove about an hour north to Taos, New Mexico and hiked to the summit of Lobo Peak. The hike was 11 miles total with an elevation gain of 4,000 feet in 5.5 miles - to say it was difficult is a massive understatement.

The uphill started out gradually and then very, very quickly turned into an almost straight 90 degree angle for the remainder. There were many points where I wanted to stop and cry, but I soldiered on and was rewarded with a 360 degree view of the Northern New Mexico mountains. We signed the summit log, cheers'd with a North Carolina brew and then began the difficult descent to the trail head. About 2 miles down (which was just about as difficult as going up), I miss-stepped and rolled my ankle. I am very thankful it was just a roll and not something more serious, but even now my right ankle has a baseball-sized lump.

Summit Selfie!

Summit marker and a can of Brueprint Brewing Edinbrue!

After our 5 hour journey, we were understandably starving and needed sustenance. Originally we had planned on going to Taos Mesa Brewing because Nate had read online that they were open for dine-in services, unfortunately this was not the case. So we drove a little down the road and stopped at 5 Star Burgers instead!

5 Star Burgers

Location: 1032 Paseo Del Pueblo Sur, Taos, NM 87571

The Taos location is a satellite location. The original 5 Star Burgers is located in Albuquerque.

We were pleased to find that the restaurant was not only open for patio service but also dine-in, and since we were there around 2:00 PM, it wasn't busy!

After burning off 1500 calories, we wanted all the carbs (which maybe resulted in our eyes being bigger than our stomachs) but we ordered a basket of beer battered onion rings, a basket of sweet potato fries and a basket of fried green chile strips. Everything hit the spot! The green chile strips are my favorite thing 5 Star Burgers has on their menu - the strips are cornmeal crusted, crispy, spicy and served with a cup of green chile mayo to dip in. The onion rings were crispy and sweet and paired with buttermilk ranch. The sweet potato fries were just ok, I'm not a big fan of sweet potatoes personally. They're served with maple cream dipping sauce, which is just unnecessary in my opinion. Why does something already sweet need to be made sweeter?

Onion Rings, Sweet Potato Fries and Crispy Green Chile

Despite my significant calorie deficit, I was craving something vegetable-forward, so I settled on the Mediterranean Bowl with an Unburger (in place of the lamb burger that is customary). The bowl consisted of quinoa, riced cauliflower, edamame, diced tomato, kalamata olives, feta cheese, diced cucumber and tzatziki sauce. It was expertly balanced in flavors and textures and honestly just what my body was craving after the long hike! The Unburger was good too. It was made with black beans, corn, grain and spices. I'm not sure how well it would hold together on a bun but it was perfect for topping a big bowl of vegetables!

Mediterranean Bowl with Unburger and a Marble Brewing Double White

Nate opted for the Taos Burger - a big strip of crispy green chile, a slice of melty cheddar cheese and a slather of BBQ sauce on a soft cornmeal-crusted bun. Back when I was a carnivore, this was always my pick.

The service was great too! Food was served quickly and our orders were accurate and we were checked on appropriately without it being annoying. The servers were all wearing masks and gloves, the menus were disposable and I felt they were taking the right measures in light of COVID-19.

I would definitely recommend a stop at either 5 Star location for a burger, a brew and definitely a basket of crispy green chile strips!

This week is an exciting one, I start a new job on Thursday! I can't wait to be doing something again. Honestly I feel so useless since we moved to New Mexico. This experience has shown me that I couldn't be a housewife. I love cooking and baking, but I cannot keep cleaning and walking around my house looking for things to dust day after day. It's not fulfilling. But I  am extremely excited to work and feel useful! I'll detail more later so check back for updates and recipes!

Portabella Mushroom Sandwiches

Happy Fri-yay, readers! We made it through another work week, though, do days really have meaning anymore? Honestly the only thing that keeps me grounded nowadays is what show happens to be premiering on Food Network that night (Friday is Diners, Drive-Ins and Dives in case you were curious). This weekend we have another hike planned (shocker) and my dear friend Monica is going to come up from Albuquerque to see our new place!

I wanted to make something easy and delicious last night and settled on Portabella Mushroom Sandwiches with frozen fries.

Portabella Mushroom Sandwiches

Portabella Mushroom Sandwich

2 Hamburger Buns
2 Tbsp Butter, divided
Dash Garlic Powder, divided
1/4 C Mayonnaise (I prefer Duke's but use what you like)
Dash-1 Tsp Cayenne Pepper (use less if you aren't a spice fan)
2 Tbsp Olive Oil, divided
2 Large Portabella Mushroom Caps, cleaned and stems removed
Salt and Pepper, to taste
1 Tbsp Thyme, divided
2 Thick Slices Red Onion, rings intact
2 Thick Slices of Tomato, for serving
2 C Fresh Spinach, for serving
2 Slices Pepperjack Cheese (or whatever cheese you like!)
Optional: 4 Tbsp Chopped Green Chile

Heat a skillet over medium heat and spray liberally with nonstick spray. Spread butter on both halves of both hamburger buns, sprinkle buttered sides with garlic powder and toast in the skillet for 2-3 minutes per side, or until golden brown and crispy. Set aside until serving.

In a small bowl, combine mayonnaise and cayenne until fully mixed. Divide equally between each set of buns. Divide 1 C of spinach per bottom bun and top with 1 slice of fresh tomato. Set aside until eating.

After your mushroom caps are cleaned, rub each side with 1/2 Tbsp olive oil and season with salt, pepper and thyme. Using the same skillet from earlier, cook the mushroom caps rib-side down and the onion slices for 5 minutes. Flip, cover and continue to cook for 3 minutes, remove the onion slices and divide between the buns. After your 3 minutes are up, nestle 2 Tbsp chopped green chile in the rib-side of the cap (if using) and top with 1 slice of cheese. Cover and allow the cheese to melt for 2 minutes. Turn off the heat, remove the caps and place on top of the onion rings.

CAUTION: THIS WILL BE HOT. Nate mistakenly took a huge bite the second the 'shroom hit the bun, which resulted in a nasty roof-of-mouth burn.

This sandwich is meaty, filling and messy. We ended up using a fork-and-knife method of eating but it didn't make it any less delicious. The mushrooms maintain a chewy bite, the mayo is spicy and creamy, the onion is sweet and caramelized and the veggies provide the freshness this dish needs to bring it all together.

The best part about these sandwiches is you can really customize it to your taste. You could change up the seasonings to fit with whatever meal you're feeling - Southwestern, Italian, Cajun - if you think about it, you can make it happen!

The frozen fries were an excellent side to soak up all the sandwich juices and drippings, plus who doesn't love a side dish you just have to throw in the oven and forget?

Stay tuned for more great recipes and restaurant reviews and have an excellent Friday, readers!

Ras Rody's Jamaican Vegan

I think we can all agree, some of the best spots are the ones you come upon accidentally. Nate stumbled upon Ras Rody's Jamaican Vegan food truck while researching a walking route and let me tell you, this small black truck is pumping out some of the most flavorful vegan food I've eaten!

Ras Rody's Jamaican Vegan

Location: 1312 Agua Fria St, Santa Fe, NM 87501

Thankfully Nate made his discovery prior to lunchtime so we decided to go on a walk with a stop for food yesterday afternoon. Following the unmistakable scent of curry, we stumbled upon a parking lot and a black trailer flying a Jamaican flag - that's when we knew we were in the right place!

The menu seems to rotate daily and always features fresh produce and homemade ingredients! Yesterday's selections were a combo plate featuring "Jamaican Veggie Protein", curried chickpeas, black bean stew, steamed mixed vegetables, brown rice and banana pancakes; a selection of fresh juices and smoothies and lentil soup. 

Since we had both had a morning snack not too long prior to leaving the house, we opted to split the combo plate and each got a Carrot-Pina (Pineapple) juice. The flavors packed into this combo plate were incredible! The "Jamaican Veggie Protein" was a spicy and warming spiced tofu topped with a warmed cabbage, carrot and celery slaw. The Black Bean Stew wasn't as much a stew as it was a side of spicy black beans and the banana pancakes were cornmeal based and perfect for sopping up excess leftover liquid and using with the delightfully spicy green sauce that accompanies each combo plate. The sauce was HOT (and I'm speaking as someone who eats chile and peppers with nearly every meal) but it was balanced with vinegar and somehow tamed down when poured over the other dish ingredients. I would buy this in a bottle if it was offered!

Despite Nate and I splitting, neither of us left hungry. I don't know if at my hungriest I could even eat a whole combo by myself, making it well worth the $12 price tag.

Combo Plate from June 10, 2020

I don't mean to hate on vegan food because I know not all of it is bad, but I think we've all had an experience of forcing down flavorless, dry, and poorly textured vegan food; do not let this stop you from giving this place a fair chance! This food is anything but bland.

The juice was so fresh and flavorful! The carrot was refreshing, the pineapple added a touch of sweetness and there was a wonderful ginger flavor present that just made me feel like the epitome of health.

The two employees in the truck were extremely friendly, warm and welcoming to us. They chatted with us while we were choosing our meals and promised us we would love the food, which we absolutely did.

I am eagerly awaiting the next opportunity Nate and I have to take another lunchtime walk to enjoy the next combo plate offered at Ras Rody's Jamaican Vegan food truck! Only thing that would make this place better would be a few picnic tables to eat at.

Geronimo

If you'll recall yesterday was Nate and my 6th wedding anniversary. Nate picked the restaurant location and I knew nothing about it other than what road it was located on. I trust Nate's judgement when it comes to food so I was anxious and excited to see where he picked. Oh. My. Goodness. His pick was probably one of the best meals I've ever eaten in my 27 years!

Geronimo

Location: 724 Canyon Road, Santa Fe, New Mexico 87501

The restaurant is located in an adobe house built in 1756 and nestled in the heart of Santa Fe's gallery road. It is decorated with minimalist Southwest details like possibly original wood paneled ceilings, caramel-hued leather chairs, animal antlers and paintings of wild horses. It is quintessential Santa Fe without being kitschy or too "in your face".

They have a small patio dining area, that looked like it had around 4-5 tables on it - however since it is Corona, they were only allowing 2 tables at a time to sit there.

The interior dining area consisted of 3 larger rooms and a lounge with a bar and a few tables. Everything was absolutely stunning. It was cozy in the way eating at your family's house is, but elegant enough that you knew you were somewhere very special.

After being sat at a corner table, we were greeted promptly by our server (outfitted in a face mask) who gave us a wine list and offered us water while we perused the menus. They had a vegetarian tasting menu last night with hand-picked sommelier wine pairings - so I put myself in the capable hands of the executive chef and in-house somm.

Vegetarian Tasting Menu - June 7, 2020

We mentioned to our server we were celebrating our anniversary and were given glasses of New Mexican bubbles to toast with! Very nice touch.

I had abstained from eating since our Cranberry Cream Cheese Stuffed French Toast breakfast so I was quickly aware of two things: 1) I needed to get something in my stomach quickly and 2) if that didn't happen, that glass of bubbles would turn me into a very cheap date. Thankfully our server quickly placed a selection of breads in front of us - a green chile and cheese brioche (crusty exterior, chewy interior and spicy!), sourdough rolls (crunchy exterior, aerated throughout and tangy) and a lavash bread (crispy and flavored with a touch of wasabi). I could've (and honestly would've) eaten 4-7 green chile brioche rolls because they were excellent; especially when slathered with some European-style rosemary butter.

My first course was an endive salad paired with a Sauvignon Blanc and oh my word! This salad was so magnificently balanced, I wonder if I've been eating salads incorrectly up until this point. The endive was bitter and crisp, topped with 3 balls of tangy and fatty goats cheese, sprinkled with candied pecans and dressed with sweet onion dressing that I could've drank. Everything was fantastic and the bright wine was perfect for cutting through the richness of all the components.

Endive Salad

Nate ordered the beef carpaccio which frankly looked like a work of art. It was accompanied by a simply dressed arugala and fresh parmesan salad, capers, cheese straws and a duo of horseradish cream and basil sauce.

My second course was mushroom and sherry bisque, now I'm sure you're thinking "soup, big whoop." But I would've gladly eaten nothing BUT this soup for the entire meal! I'm not lying to you, it was THAT good.

Wild Mushroom and Sherry Bisque (aka what I'd want as my last meal)

The presentation was beautiful. A server's assistant first placed a bowl in front of me with nothing more than a hill of sauteed oyster mushrooms, caramelized onions and bright green pieces of chopped asparagus, (he assured me there was more to my dish) and proceeded to pour the most silky and earthy-scented soup from a silver tea pot.

Nate was even given a small bowl to eat himself so I wouldn't have to share!

The bisque itself was creamy and full of flavor. Nate and I couldn't believe it was a vegetarian dish purely based on how substantial it was. Every bite was exquisite and Nate can attest to my many "mmmmm" noises whilst eating. My wine pairing was a Malbec - juicy and berry forward to balance out the earthy flavors from the mushrooms.

Next came the entree course. I had potato gnocchi with mushrooms, burrata cheese topped with basil pesto and mourney sauce. The gnocchi was so pillowy and light but perfectly soaked up the fresh basil and creamy mourney. The burrata was so creamy it was like another sauce on its' own. AND THE MUSHROOMS. Expertly cooked and meaty without drowning out the other ingredients. My Pinot Noir was acidic and had great minerality to balance out the creamy burrata and light gnocchi.

House-Made Potato Gnocchi

Nate ordered the special: a 72 hour sous vide beef short rib with short rib-stuffed tortellini and potato puree with a side of broccolini. The short rib was giant, as were the 2 golf ball-sized tortellini. The broccolini was simply prepared but vibrantly colored and full of flavor.

Finally came dessert. I was given the option to swap out my dessert option, which I took - the Meyer Lemon Crepe sounded fantastic, but I was craving chocolate and coffee after my rich meal. So I ordered the Toasted Coffee Tiramisu, and let me tell you, this ain't your grandma's tiramisu. The textures were balanced between the traditional soft cake, a crisp wafer, coffee flavored jellies, and surrounded by a creamy mocha anglaise. To cut through the rich cocoa and coffee flavors, the dessert was paired with a scoop of the most delightful white chocolate-passion fruit ice cream! It was citrusy and fresh and I could easily take down a pint of it. Our server brought me a glass of port to round out my wine pairings. Prune and syrupy on the nose but with flavors of dark red fruits and less sweet than the scent would suggest.

Toasted Coffee Tiramisu

I am so thankful I made the decision to not eat before going to Geronimo - I was able to eat everything I was served and enjoy every morsel to the fullest.

The service was also magnificent - our server and server's assistants were extremely attentive and helpful. We never had to ask for anything, they anticipated all our needs and were willing to answer any questions about the dishes we had.

Another couple at a nearby table was also celebrating their anniversary so we chatted with them for a few minutes. They were older and had met each other by total happenstance later in life. They had both attended the same small university in Pennsylvania (at different times), had both previously been married and were introduced through mutual friends at an alumni event years later! They were celebrating their 1 year anniversary and mentioned he had just moved to Santa Fe 3 weeks ago - it made Nate and I feel like old locals. We chatted about local hiking spots and briefly about our backgrounds, it was the perfect ending to our incredible meal.

I would absolutely return to Geronimo in the future, the meal and ambiance were sublime and I highly recommend this spot to anyone who wants a truly 5 star experience, which makes sense considering the restaurant is a 3-time Tripadvisor Travelers' Choice, a AAA Four Diamond Award, OpenTable Diners' Choice, and Forbes Travel Guide award winner.

Cranberry Cream Cheese Stuffed French Toast

Good afternoon, readers! It is Sunday afternoon, I just got back from a quick run and I'm patiently awaiting our 7:00 PM anniversary meal at the surprise location! I have some laundry and house cleaning to get to but I figured I'd put that off by blogging and giving my loyal fans a new recipe!

Cranberry Cream Cheese Stuffed French Toast

Cranberry Cream Cheese Stuffed French Toast topped with Grade A Maple Syrup and a side of fresh cherries

 

French Toast 

6 Slices Soft Bread, sliced 1/2 inch thick (we used a local bread we picked up at the Santa Fe Farmer's Market)
4 Large Eggs
1/4 C Milk
1/2 Tsp Ground Cinnamon
1/4 Tsp Ground Nutmeg
1 Tsp Vanilla Extract
2 Tbsp Butter, divided

Slice your bread 1/2 inch thick and set aside.

In a shallow bowl, mix together eggs, milk and seasonings. Coat each side of the bread slices with egg mixture and allow to soak for 1 minute. Meanwhile, in a skillet, melt 1/2 Tbsp of butter over medium-low heat. After butter is completely melted, cook the bread 2 slices at a time for 2-3 minutes per side, or until the egg is fully cooked and golden. Repeat with remaining slices of bread.

Now this French Toast would taste great with a smear of butter and drizzle of Grade A maple syrup, but why do that when you could go all out and stuff it?!

Cranberry Cream Cheese

1/2 Block Plain Cream Cheese, softened
3 Tbsp Cranberry Butter
1 Tsp Powdered Sugar

In a bowl, combine cream cheese, cranberry butter and powdered sugar using a hand mixer. Mix until fully combined. Taste for sweetness and add more sugar if necessary.

I used Cranberry Butter because I had a jar of homemade stuff in my fridge, but I'm confident this recipe would taste equally magnificent with any type of jam, jelly, marmalade or fruit butter! Try what you like! 

Take 2-3 Tbsp of cranberry cream cheese and slather on 1 slice of cooked French toast, top with another slice of cooked French toast. Repeat with remaining slices and filling.

Pro Tip: if there's leftover filling, just eat it with a spoon! It's the weekend, that means calories don't count!

This dish is perfect for a weekend brunch, Mother's Day breakfast in bed, or just to show your sweetie you care about them (though maybe not their arteries and sugar intake)!

I can't wait to share with you where my darling husband is taking me for dinner tonight and share many more great recipes with you! Happy Sunday!

Soft Pretzels with Green Chile Queso

Yesterday Nate and I went on a 12 mile hike at the Santa Fe Ski Area, now before I go on I have to come clean about something - I strongly dislike hiking. I like working out but I hate bugs and dirt but there are two reasons I go on a weekly basis: 1) I love my husband very, very much and 2) I like being able to eat whatever I want to afterwards. A 12 miler burns around 1200 calories for me meaning I get basically 2 days' worth of calories to exploit for the rest of the day!

Now, why am I telling you this? After our hike yesterday we went to Second Street Brewery's Rufina Taproom for lunch where we ate ALL. THE. THINGS. Jalapeno Poppers, Green Chile Cheeseburgers, DRAFT BEERS. It was a magical time. Anyway, an unassuming appetizer on the menu inspired me to make today's lunch - Soft Pretzels with Green Chile Queso.

Soft Pretzels

Soft Pretzels with Green Chile Queso and a cameo by Old Pecos Foods Red Chile Mustard

1 1/2 C Warm Water (112 degrees F)
1 Tbsp Sugar
2 Tsp Salt
1 Package Active Dry Yeast
22 oz AP Flour, plus more for dusting
2 oz Salted Butter, melted
2 Tbsp Canola Oil, for bowl
10 C Water
2/3 C Baking Soda
1 Large Egg, beaten with 1 Tbsp water
Kosher/Pretzel Salt

In the bowl of a stand mixer fitted with the dough hook attachment, combine water, sugar and salt. Sprinkle on yeast and allow to sit and bloom for 5 minutes or until foamy.

Measure out 22 oz (about 4 1/2 C) of all-purpose flour and add to the bowl. Slowly start the mixer and pour in the melted butter. Gradually speed the mixer up to fully incorporate. If the dough looks too sticky add in more flour 1/4 C at a time until the dough pulls away from the sides of the bowl and can be formed into a ball.

Coat a clean bowl with 2 Tbsp of canola oil. Place dough ball in bowl and cover. Store in a warm place for 1 hour or until dough has doubled in size.

After the dough has doubled, flour a work surface with 2 Tbsp flour. Cut the dough ball into 8-9 roughly equal pieces using a knife or dough scraper. Roll each piece into a foot-long "snake" (remember the skills you used to have in kindergarten with your Play-Doh). Make a U with the snake, holding each end of the dough, cross the ends over each other and press until the bottom of the U to form a pretzel-shape. Repeat with all the dough.

In a large pot, heat 10 C of water and 2/3 C baking soda until boiling. Gently place the prepared pretzels in the boiling water for 1 1/2 minutes. Remove with a slotted spoon and place on a baking sheet lined with parchment paper or a silicone baking mat. Repeat until all pretzels have been dunked. This step may sound weird but it helps the pretzel to keep it's shape while baking and also forms the crust.

Preheat oven to 375 degrees. After your pretzels have been dunked, brush with egg and water mixture and sprinkle on pretzel salt. Bake for 12-15 minutes or until pretzels are golden brown on top.

These pretzels have a crunchy exterior, chewy interior and taste great with everything from mustard to an ice cold beer to...DID SOMEONE SAY QUESO?!

Green Chile Queso 

Real talk: I didn't make the queso, Nate did. Therefore, I invite my darling almost-anniversary husband to share his recipe in the comments! I can attest that it was thick, creamy, spicy and damn delicious! Was the perfect pairing for my homemade pretzels. 

Tomorrow Nate and I are celebrating our 6 year anniversary, I can't believe we've been married so long - honestly it feels like just yesterday we were saying our vows in front of our friends and family. He's taking me to dinner at a surprise location so stay tuned for a restaurant review! In the meantime, enjoy these throwback pics of baby Nate and I!

June 7, 2014 - Our Wedding Day

August 17, 2019 - Our Surprise Vow Renewal Ceremony