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

Baked Sweet Potato Chips

Who doesn't love a good chip and dip combo? Is there anything better than sitting on your couch on a Saturday afternoon with a bowl of chips and dips on the coffee table, a cold beverage in hand while watching endless episodes of trash television? Have you ever thought of making your own chips? I know that probably conjures up images of a large vat of oil boiling away on your stove and the subsequent frustration when your chips are no more than soggy potatoes, but fear not! This recipe is baked and therefore less mess and (possibly) even a little healthier!

Baked Sweet Potato Chips

Tajin Classico, Sea Salt and New England Seafood seasoned Sweet Potato Chips

2 Medium Sweet Potatoes, peeled and sliced using a mandoline slicer
3 Tbsp Olive Oil
Seasonings of Choice

Preheat oven to 375 and spray baking sheets with nonstick spray.

Slice your potatoes to the thinnest setting using a mandoline slicer. This kitchen tool is awesome for chopping, julienning and slicing veggies! You can do this using a regular kitchen knife but it is going to take significantly longer to do.

Place your potato slices in a large bowl and coat with olive oil and get ready to season!

I wanted to try 3 separate seasonings - 1) Sea Salt, 2) Tajin Classico, and 3) New England Seafood

If you're like me and want to have some options, separate the oiled potatoes into separate bowls and season with 2-4 Tsp of seasoning in each bowl, about 1/2 Tsp seasoning per 1 C of potato slices. Toss to coat each slice completely.

After your potatoes are coated, place each slice onto the prepared baking sheets and bake in 5-6 minute increments checking often. Since these slices are so thin they will burn in no time so you have to be watchful. Remove the crisp chips to a bowl or plate to cool and continue to bake the rest until all potato slices are crispy and cooked.

Move to a zip-top bag and store in a cool dry place for 1-2 weeks (if they last that long!) Nate ate handfuls of my chips while the rest were still in the oven but I don't blame him! They are crunchy and crispy and I have a feeling the sea salt flavor would taste fantastic with some onion dip (specifically the kind you make with dried soup mix). 

Tandoori-Inspired Tofu with Roasted Broccoli and Red Pepper

Happy Saturday, readers! This week has been a blur - lots of cleaning, job seeking, exercising and of course cooking. Nate and I are more or less settled into a routine now which makes for long and boring days for me; there are only so many times I can workout and clean in a single day. But enough of my whining, onto this dinner recipe I made a few nights ago.

Tandoori-Inspired Tofu with Roasted Broccoli and Red Pepper

Tandoori-Inspired Tofu with Roasted Broccoli and Red Peppers

2 16 oz Blocks Extra Firm Tofu, pressed and drained
3 Tbsp Olive Oil, divided
4 Tsp Chili Powder
2 Tsp Garam Masala
2 Tsp Berbere Spice
1/2 Tsp Ground Turmeric
2 Garlic Cloves, minced
1/2 Tsp Ground Ginger
1 1/2 C Plain Greek Full-Fat Yogurt
Salt and Pepper, to taste
1/2 Lime, Juiced
2 Crowns Broccoli, cut into florets
2 Red Bell Peppers, seeded and sliced

We have discussed the dire importance of pressing your tofu and what a supreme difference it makes with texture. DO NOT SKIP THIS STEP FOR THE LOVE OF ALL THINGS EDIBLE.

Wrap your tofu in paper towels and place on a plate. Weigh the tofu down with something or things heavy. My weapon of choice is typically my cast iron skillet topped with a can or 2. Press the tofu for a minimum of 30 minutes.

Full disclosure: I didn't follow my own rules. This dinner was made on-the-fly because the original dinner plan fell through - my tofu was only pressed for about 15 minutes and I could definitely tell the difference. 

While your tofu is getting a better texture, prepare your marinade. In a skillet over medium-low heat, heat 1 Tbsp of olive oil. Toast the chili powder, garam masala, berbere spice, turmeric, garlic cloves and ginger for 2 minutes or until slightly browned and fragrant. Remove from heat, stir in yogurt and season with salt and pepper.

Take 1/4 C of marinade and move to a smaller bowl, add in lime juice and stir to combine. Refrigerate until serving.

Preheat oven to 400 degrees. Line 2 sheet trays with foil and spray with nonstick spray.

Toss broccoli florets and red pepper strips in marinade until lightly coated. Roast in the oven for 30 minutes, flipping halfway through.

After your tofu has been pressed, slice each block into 5 1/4 inch thick, 1 inch wide, 2 inch long pieces and coat in remaining marinade and allow to sit at room temperature for a minimum of 10 minutes.

Again, I didn't do this, but had I planned better I would have. This step would've definitely helped the marinade to penetrate the tofu better. 

Using the same skillet you used to heat the spices, heat 1 Tbsp of olive oil over medium heat for 1 minute. In batches, add marinated tofu to the pan and fry for 3 minutes per side. Remove to a plate until serving. Replenish oil in the skillet as necessary.

To serve, plate 2 cups of broccoli and red peppers with 3 strips of tofu and drizzle with 1 Tbsp of sauce.

I call this "Tandoori-Inspired" tofu because a lot of the same strong Indian flavors are present in this dish, but I do not have a tandoori oven, so it's not truly the real deal, still pretty tasty though! Great meal for adventurous eaters or those looking to try a new Meatless Monday dish. Plus, how great is the fact you only have to make 1 marinade!? The different cooking methods really change the flavor, the vegetables are more spice-forward while I think the tofu is more aromatic in flavor.