Archive | RECIPES

Pea & Mint Spring Soup

If you’ve been following our blog for a while then you know, I love soup. Doesn’t matter the season, soup is one of my absolute favorites!  My mom is always finding new recipes and sharing them with me, and when she finds a good soup she knows who to call.  She found this delicious Spring soup and made it for me, and it was love at first sip.  

One of the things I love about this soup is that it’s refreshing, which is not something you think of with soup!  The addition of mint makes it taste light and fresh.  The other thing I love about this soup is that it’s incredibly easy to make.  It literally has 5 main ingredients, that’s it!  It’s simple and delicious, you really can’t go wrong.  Keep scrolling for the recipe!

Photos by Ari Moshayedi

Ingredients

1 Potato
1 White Onion Diced
4.5 cups Frozen Peas
3 1/4 cups Vegetable Stock
1 Tablespoon Fresh Mint
1 Tablespoon Olive Oil
Salt & Pepper to Taste

Directions

Heat 1 Tablespoon of olive oil in a large stock pot on low/medium heat.  Saute the onion for 2-3 minutes until it just begins to soften.

Peel and dice the potato and add it to the pot.  Cook for 5 minutes.

Add the vegetable stock and bring to a simmer for 12-15 minutes.

Add the peas and simmer for a further 5 minutes.

Add the fresh mint leaves and then blend the soup thoroughly until it is completely smooth. If the soup is too thick for you, you can add some more vegetable stock to thin it out until you have a consistency you like.  If you prefer it more minty, simply add more mint!

 

Don’t you just love the bright color?!  Reminds me of Spring!  Hope you enjoy the soup and your weekend!

xx

Jacquelyn

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By on March 24, 2017 in EATS, RECIPES

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Cocktails – Grapefruit Sage Champagne Cocktail

With Spring upon us I wanted to find a few new cocktail recipes.  When I think about Spring I think about gardening and growing yummy fruits, veggies and herbs.  This inspired the hunt for herb cocktails and the terrible task of taste testing, haha!  We discovered a few goodies that we will share this season starting with this delicious sage concoction…

The Grapefruit Sage Champagne Cocktail is as yummy as it sounds.  It’s basically like a super fancy mimosa, which is something I can definitely get behind.  I love the smell of sage and really love it with butternut squash ravioli, yum!  The sage is subtle with the grapefruit juice and the champagne adds some nice bubbles.  I plan on making these the Sunday day lights saving changes, because that is something to celebrate!!  An hour more of sunlight?!  I can’t wait!!!  But since that’s not for a week or so, you can practice and perfect these babies until then…

Photos by Ariane Moshayedi

Ingredients

For the Simple Syrup
1 Cup Sugar
1 Cup Water
2 Bunches of Sage Leaves

For the Cocktails
Pink Grapefruit Juice
Sage Simple Syrup
Angostura Bitters
Ice Cubes
Champagne
Fresh Sage Leaves

Directions

First things first, make the simple syrup. Combine the sugar and water over medium-high heat, stirring occasionally, until the mixture starts to simmer and the sugar is completely dissolved. Stir in the sage and cook for 30 seconds. Then remove the saucepan from the heat and set it aside to cool.

Once the simple syrup has cooled to room temperature, remove and discard the sage.

For a single cocktail, shake 3 ounces grapefruit juice, 1 1/2 ounces of the sage simple syrup and 2-3 dashes of bitters in a shaker with ice.  Strain into a glass with fresh ice. Top with about 1/2 cup of champagne. Garnish with fresh sage leaves, if desired.  Serve it up!

Super refreshing and yummy and great for Spring!!

Hope you love this recipe as much as me!

Cheers!

xx

Jacquelyn

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By on March 1, 2017 in COCKTAILS, RECIPES

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Valentine’s Day Cocktail

I love having a reason to celebrate anything, and Valentine’s Day is one of the best days to celebrate!  For me, celebrating and drinking a cocktail go hand in hand!  I had the idea for this Valentine’s Day cocktail mainly because of the pink color… It’s just so festive!

I have to say, this is not something I’ll be drinking with my husband… He’s more of a straight up whiskey or vodka type of guy.  Although this drink is something I’d love to have with my girlfriends to celebrate Galentine’s Day in a heartbeat!

Photos by Ariane Moshayedi

Celebrating our girl friendships on Valentine’s Day is just as important as celebrating our romantic relationships in my opinion!  The day we celebrate love can’t go without celebrating all kinds of love… Even the love for our ladies!  Although I’m super busy now with my own business and little family and don’t get to see my girlfriends as much as I’d like, those relationships are still extremely important and valuable to me.

Now back to the cocktail!

The best part about this cocktail is how easy it is!  Three ingredients, easy peasy!  You literally just scoop some ice cream or sorbet – in my case I did raspberry.  Then pour some rosé over and add some frozen raspberries, voilá!  You could do this with vanilla ice cream or strawberry – whatever your little heart desires!

Now you can drink these, or it’s probably easier to use a spoon!  They’re really yummy and if you’re a rosé lover like me you’ll really love it!  Plus that pink color just screams Valentine’s Day and has you feeling all kinds of festive!

So if you have a chance, try out this cocktail this weekend or on Tuesday…  It’s time to celebrate Valentine’s Day and this drink is just right for it!

Hope you enjoy!

xx

Jacquelyn

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By on February 10, 2017 in COCKTAILS, RECIPES, VALENTINE’S DAY

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Valentines Day Dessert- Grapefruit Posset

With Valentine’s Day right around the corner, it’s time to find that one perfect dessert to charm your loved one. I like to find new recipes each year unless it’s a house favorite. This year, with my husband gone during the week, it is all about the kids- and me of course! Valentine’s Day is one of the holidays I love to indulge in some cream and sugar, and what is better than a grapefruit posset?(warning: lactose intolerant comrades, plenty of pills by your side)

What is grapefruit posset you ask? It is a cold dessert made from thickened cream, typically flavored with lemon, a creamy custard that dates back to medieval Britain. So really it’s a fancy way of saying pudding. Instead of the traditional flavor of lemon, I’m using grapefruit to have the dessert be a pretty pink color, perfect for Valentine’s Day. I got help from my handy helper, Dylan my six-year-old. This grapefruit posset dessert is a great activity to make with your kids, and very easy to make with only having a couple of steps.
















Grapefruit Possets
makes four small bowls 

 Possets
2 cups heavy (double) cream
1/2 cup (100 grams) sugar
1/4 cup (from 1/2 a grapefruit) grapefruit juice (feel free to use another citrus like lemon, orange, or lime)
a drop of red food coloring (to add pink)

Ritz crumble
1/2 sleeve Ritz crackers, slightly crushed
Three tablespoons butter
big pinch salt
Two tablespoons sugar
One tablespoon milk powder

Garnish
chopped salted pistachios
thyme leaves
softly whipped cream

Make the possets: place the cream, sugar, and a drop of red food coloring (just one) into a small saucepot and bring to a boil. Stir continually to prevent a skin from developing. Boil for 2 minutes.
Remove from heat and stir in grapefruit juice; set aside for 5 minutes. The grapefruit posset will begin to thicken.

Place four small (3/4 cup capacity) bowls or ramekins on a baking sheet. After 5 minutes, pour the grapefruit posset mixture into the ramekins and set in the refrigerator to set, at least 8 hours. I do this overnight, this way it’s all done prior.

To make the Ritz crunch, melt the butter in a large nonstick skillet.
Add the sugar, salt, milk powder, and Ritz crackers and stir until all the butter is incorporated. Continue to stir and toast until it begins to darken slightly gently; about five more minutes. Remove from heat and allow to cool completely. They can be stored in an airtight container for up to a day. I like to make this the night before as well.

Finish the grapefruit possets, garnish each with a sprig of thyme and a few chopped pistachios; top with Ritz crunch and softly whipped cream.

A beautiful delicate dessert to help you show your love.

xx

Abby

 

 

 

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By on February 6, 2017 in EATS, FOOD, RECIPES, VALENTINE’S DAY

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Fall Recipe – Caldo Verde Portuguese Soup

It’s the last of our November soup recipe posts and I couldn’t let this month pass by without sharing one of my favorite soups, Caldo Verde.  I mentioned my love for soup earlier this month and much of that stems from my amazing Avó.  Growing up she always made the most delicious soups.  If you haven’t heard of me speak of her, my Avó is my Portuguese grandma.  She immigrated here with my grandfather, my dad, and his brother and sisters almost 50 years ago.  I grew up with lots of Portuguese culture and traditions, which meant lots of Portuguese food.  At Avó’s it was customary to always have soup before dinner, and each of the soups in her arsenal were equally yummy!  Caldo Verde, which translates to green broth, was one we had a lot of the time and is known as the national soup in Portugal.  I think you will really love the flavors and comfort behind this soup, plus it is pretty healthy and easy to make!

meganwelker-cruz-3 All Photos by Megan Welker

Ingredients 

2 tablespoons of olive oil

1 small onion, chopped

1 teaspoon crushed garlic

4 cups of chicken stock

¼ teaspoon black pepper

2 large potatoes, chopped

1 link of linguica sliced thin

½ pound kale, stems discarded and leaves shredded

meganwelker-cruz-6 Instructions

In a large saucepan heat the 2 tablespoons of olive oil.

Add the onion and garlic, cook over low heat, stirring occasionally, until the onion softens, about 10 minutes.

Add the chicken stock, pepper and potatoes, bring to a boil.

meganwelker-cruz-7 Simmer over low heat until the potatoes are tender, about 20 minutes.

Using a blender or food processer, blend the soup to a puree consistency. Then add back to the pan.

Meanwhile cook a few of the slices of linguica in a pan on the stove.

Add the kale and the rest of the sliced linguica and simmer until it is kale is wilted, about 10 minutes.

Top with the other sliced linquica and serve with bread and butter, another Portuguese must!

meganwelker-cruz-4 Lucky us, One Hope wine has been pairing each of our soups with their delicious wines this month and for the Caldo Verde the recommended their Pinot Noir.  They chose this wine specifically to match well with the spicy linguica saying: Heat from the linguica sausage will be tempered by the fresh berry notes in this California Pinot Noir.

Don’t mind if I do!!  You can’t talk me out of a good glass of red wine!

Enjoy!!

xx

Jacquelyn

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By on November 25, 2016 in FALL RECIPES, FOOD, RECIPES

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