Spicy Maple Candied Walnuts

My oven is fixed!! The part came in yesterday afternoon, right before we were about to leave for dinner at my sisters. The mr ripped the package open, popped the stove out and within 5 minutes I had a brand new, working ovens! (not really brand new, but it is much cleaner now after taking it apart and seeing how nasty it was)

But before this happened, I was working with no oven. And all I wanted to do ( all I wanted to do all weekend) was bake something.  So yesterday, instead of just waiting around moping, I decided to make something with the part of the oven that still worked. And being that it's the week before Halloween, I have got candy on my mind, plus  a hugmongo bag of walnuts. Hmm, the possibilities. 

No oven, big bag of nuts, candy thoughts = Spicy maple candied walnuts A perfectly sweet and spicy treat that packs lots of flavor, protein, and healthy stuff and not a bunch  of shit. Made on the stove top with no fancy equipment., takes about 5 minutes to make and tastes like Woo hoo! A (kinda )candy to feel good about eating.

Ask the mr. I think he ate them all last night. And I am ok with that cause it's way better then him eating that shit candy and also, he fixed my oven. Thanks love! 

Now to the nuts!

The stuff. Whole walnuts, real pure Vermont maple syrup, cayenne pepper and salt. 

Stick the walnuts into a dry skillet and place on the stove on medium high heat to give the nuts a little pre toast and to preheat the skillet.

While the walnuts are slightly toasting, dump the maple syrup in a bowl with cayenne and give it a little stir.

Once the skillet has heated and the walnuts are slightly toasted and starting to smell all nutty ,dump the syrup into the skillet while string until the nuts until all are coated.

And for the next few minutes, continue to stir the nuts until the maple syrup starts to caramelize and  there is no longer any liquid left in the pan.(like 3-5 minutes)

Now dump the nuts onto a lined baking sheet and spinkle with a pinch or two of salt, and if you like spice, a pinch more of cayenne pepper (you can make them as salty and spicy as you like!)

Note. As soon as you dump the nuts, stick your skillet in the sink and fill with water to avoid a crappy stuck on sugar mess.

Walnuts a plenty cooling off. 

Oh man.. dez nuts! (I am sorry, I couldn't resists)

Snack on these, it will make you happy.

Enjoy your Tuesday! 

-C

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Spicy Maple Candied Walnuts

• 1 1/2 cups raw, whole walnuts
• 1/4 cup maple syrup
• 1/2 teaspoon cayanne powder (more if you like really spicy)
• a couple pinches of salt 

Place walnuts into a large dry skillet  and stick on stove on medium heat. In a little bowl, mix the maple and the cayenne pepper together. When the skillet has preheated and the walnuts are slightly toasted ash giving off a nutty smell, pour mixture onto walnuts, string to evenly coat each nut. COntinue to cook and stir for another 3-4 minutes or until the syrup has caramelized ash dried. Once done, dump the mixture onto a lined baking sheet  and sprinkle with salt and maybe more cayenne pepper if yu want. Let cool, then eat…

These suckers make a great snack,  tossed into salads, or added to some apple strudel. Eat them whatever way floats your boat. 

Creamy Broccoli and Celeriac Soup

Two days ago,  I was doing my least favoritie thing on my computer (bills) when the computer started to act a little funny and throwing me off the internet and just vein stupid. So what did I do? Well, like every other electronic that I have ever had issues with, I just turned it off and restarted the thing. When I turned it back on, already in a bad mood (stupid bills), I was greeted to a blank blue background where one lived a really cute picture of the mr and the pup. "Weird" was the thought that passed through my mind but didn't think to much about it, just that I needed a new photo. So I went to my iPhoto library to pick out a new picture and what did I find? NOTHING! Not a single f*king picture. My entire photo library from the past 5 months...GONE!! Yup. I totally freaked out. I have no clue what happened. I searched and looked up all sorts of things, but found no help. I even brought the computer to my sisters, who told me that I should have no problem getting the stuff back, I just need to  time machine you computer. But guess what, that little nifty function was turned off on my commuter. WHAT THE F!(I have sense turned it on) Long story shot.. the picture, they be gone.. and I am not willing to fork over hundreds of dollars to see if someone in a fancy blue shirt  might be able to get them back. 

Just going to take it as a lesson learned to BACK UP YOUR COMPUTER!!!!!!  

Agh. So that happened, but so did this soup. These pictures are  the last pictures that I had on my camera sim card that I accidentally  didn't remove the last time I loaded up my pictures. After the afternoon and evening of franticly trying to restore my pictures, it was nice little surprise to find one thing left.  I think it was meant to be, to have to share this soup with the world cause this soup be banging!  Made all creamy and nice with one of my favorite veggies,  celeriac and broccoli , and a touch of cheeeniess from a little nutritional yeast. A spin on the classic cream of broccoli. A soup so good I ate 3 bowls in one sitting (ok, so they were small bowls, but still) And the last of the photos from before that day that I will recur to now as "Stupid Fucking Computer Day, or SFCD" 

Anyway, a fantastic soup, a shitty day. But you know what? It could have been a lot worse. I could have totally destroyed everything on my computer or even broke the thing. Sure, I lost a bunch of pictures, but I am ok with it now. I am just taking it like I have a clean slate.  And now I am going to be way better about backing shit up.  I will think about it everytime I make soup. Maybe it will be my new thing, back computer up  while I make soup.

The stuff. A big head of broccoli, with a big stalk, some super knobby celeriac, an onion and a couple carrots. Also gonna need a lemon, some garlic and garlic powder, nutritional yeast, salt and pepper and a little olive oil. 

Start by dicing up the carrot, onion, and the garlic and toss it into a large heavy bottom bot with a drizzle of olive oil. Stick that pot on the stove on medium heat and let those veggies get a kick start in cooking. And now is a good time to dice up the celeriac (I do not peel it, but you can if you want)  and cut the broccoli florets off of the stalk and dice up the stalk.

Dump the stalk and celeratic into the pot as week, giving it a sprinkle of salt and a splash of water. LEt everything cook for a fe wore minutes, or until the stuff starts to brown and the water is evaporated.

Now pouter in water.. enough to full submerge the veggie goodness. SPrinlle the whole pot with a bit more salt and pepper and add in the garlic pepper. Bring the pot to a boil, then turn heat down to low, stick a litd on it, and list simmer for about 20-25 minutes.

And the veggies are all super nice and tender 

Now grab your hand blender… and do what needs to be done. Turn the burner off and  blend until smooth and creamy. If you need to, add in more water, as much as you like. The more water, the thinner your soup.( IF you add to much, just simmer soup longer and let it cook out) Now chop chop chop the broccoli florets into little pieces and dump them into the creamy goodess. Turn the burner back on to medium heat.

Add in the nutritional yeast and the zest of the lemon and and any more salt sand pepper that you like, give it a good stir, and let cook for a few more minutes or unit the little pieces of broccoli are nice and tender. 

And right when you are ready to serve, add in the juice of the lemon.. or just serve each bowl with a wedge. Garnish with pretty green chopped up broccoli if you like.. some cracked pepper or whatever. 

And don't forget a spoon !

Souping.. that what I do.

Now go back up your computer!

Have a great day!

-C

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Creamy Broccoli and Celeriac Soup 

Makes enough for 4-5 people

• 2 celeriac bulbs (softball-ish sized)
• 1 large head of broccoli with a big stalk
• 1 large yellow onion
• 2 carrots
• 4-5 cloves of garlic
• 2 teaspoons garlic powder (optional..I like a lot of garlic)
• 1/4 cup nutritional yeast
• 1 lemon… zest and juice
• olive oil
• salt and pepper to taste
• 4-5 cups water

Grab yourself a big heavy bottom pot and drizzle it with a little olive oil. Chop up the carrot, onion and garlic and toss that stuff  into the pot.  Give it a stir and let cook for a few minutes on medium heat.. Meanwhile, chop up the celeriac into small chiunks and  chop the florets from the broccoli, set floteets aside ,and dice up the remaining parts and stalk of the broccoli.  Toss the chopped broccoli stalk and the chop celeriac into the pot with the onions and carrots , give the pot a big splash of water, a sprinkle of salt and give it a good stir. Let the veggies cook for a few more minutes or until the water has completely evaporated. 

Now add in  water.. enough to fully submerge all the veggies. Add in a little more salt, pepper and the garlic powder, give it all a good stir, bring to a boil, then reduce heart to medium low and cover the pot with a lid. Let veggies simmer for about 20- 25 minutes or until the veggie are nice and tender. 

Turn heat off and grab the emulsifying blender and blend until smooth (can use a normal blender) Once smooth, chop  the broccoli florets into little pieces and add to the pot , along with the nutritional yeast, the zest of the lemon,  and any more salt and pepper that you would like.  Turn heat back on to medium low and continue to cook until the little piece of broccoli are tender.Once ready to serve, add in the juice of the lemon.

Serve in bowls, sprinkle with broccoli bits, pepper or whatever, and eat you heart out. (I ate 3 bowls in one sitting)

Rosemary Lemon Roasted Beets and Potatoes

Three things… One. I have a ton of beets, but that is because I have been taking mostly beets at the farm share pickup (I am scared I will run out so I hoard them) Two.  See that roasting pan? I got it a couple weekends ago  at a barn sale for 75 cents. Isn't it awesome! (it is so awesome) So I really wanted to roast something in it. And three. Roasting means the oven is on and it has been chilly chilly at night (LOVE IT) but I am not willing to turn the heater on in my house until at least the first  of November. Until then, we will just roast all of our food for warmth.

But really, there is no better reason then that beets are tasty and potatoes are tasty. Together, they are super duper tasty. The combination, with the lemon and rosemary giving the dish  a fresh and vibrant boast,  satisfies that person who says he doesn't like beets (the mr, but he eats them so yeah.) and me, who would rather just eat all beets (I ate some of the potatoes)  

Yup, rosemary lemon beets and potatoes.  A simple dish that screams fall, warm comfort food, and just happens to be really pretty too. (especially served in my awesome roasting pan)

The stuff. A couple of beets and a couple of potatoes. Some fresh rosemary (can use dried), a lemon, salt and pepper and olive oil. 

Preheat the oven to 450 and chop up the potato and beets into chunks that will fit in your mouth and dump the chunks into a bowl. 

Mince up the rosemary.. unless you don't mind eating long, kind sharp pieces

Drizzle a bit of olive oil, add in the zest of the lemon, add a good few pinches of salt and pepper and toss in the rosemary and give it a good mix.

Dump onto a baking sheet or in a roasting pan (seriously, this roasting pan is SO PRETTY) Cut the lemon in half and squeeze on half of the lemon juice on the veggies. 

And into the oven it goes. 

All roasted up and ready to go.

 Those colors.. the smell. So good!

Happy weekend people! 

-C

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Rosemary Lemon Roasted Beets and Potatoes

Serves 2-3 as a side 

• 2-3 large beets
• 2-3 large white or red potatoes 
• a few sprigs of fresh rosemary( about 2 tablespoons.. can used dried, just decrease quantity a little)
• 1 lemon
• salt and pepper to taste
• olive oil

Preheat oven to 450

Wash beets and potatoes well then dice them up into mouth sized pieces and toss into a bowl. Drizzle with  enough olive oil to coat the stuff, zest the lemon and add the zest to the bowl, and  cut lemon in half and squeeze half of the lemon juice in.  Oh, and mince up the rosemary and toss that in too. Season with salt and pepper to taste (potatoes like salt) toss it all around until everything is all coated and dump onto a baking sheet or into a roasting pan and stick into the oven for about 45-50 minutes or until golden brown and crunchy tender.

Remove, squeeze the remaining half of lemon on top and serve!

Pumpkin Black bean Enchiladas with Roasted Tomatillo Sauce

For a quite a while now (like at least a year)  the mr and I have had a standing Tuesday night dinner date with my sister Shannon. It's been great. We don't get to see each other as much as we would like so having a day where we can catch up and hang out is really nice. Plus, I get to make her dinner and I love to make her food cause she really likes the stuff I make.

 Well over the course of the past month we have not had our Tuesday dinners (always her fault… sick kids or some shit)

But last week, I was determined. I miss my sister and was real pumped to make her some food. So I sent her a text a few days before, saying dinner for sure no excuses! Then texted her again that Tuesday morning… just to make absolutely sure…. And she said yes Hooray! Sister time, I was excited.

But then sometime around lunch she sent me this  "I know I am really lame, but going to have to cancel tonight.".

Thoughts that ran through my head.. "That BITCH!.. and What the FU*K!.. and can she be anymore of a butt hole?"

But it ok, I get it. She is constantly working and taking care of monsters (the kids) and things happen.  I am really not mad, I just really miss my sister, So whatever, she canceled, but I still wanted to make what I planned on making and that's  what I did. These enchiladas, so freaking good, ! And it's really to bad that she ditched us cause I know that she would have been all up in these.

So it's Tueday again. I talked to her last night. She says we are on for dinner tonight… My hopes are high, but I think I am going to have a back up dinner plan. And if she cancels tonight, I am going to spray paint boobs on her front door.

I'll let you know how it goes.

Now to the enchiladas!

The stuff. Pumpkin of course!.plus the seeds in that pumpkin. We also need black beans, red onion, garlic and kale. Paprika, cumin, chili powder, salt pepper and olive oil  Thats for the filling. Now for the sauce we need tomatillos, another onion, jalaepnos, lemon, parsley (I wanted to use cilantro, but couldn't find any so you can use either) We are going to use salt, pepper and oil in this too. And some tortillas to wrap it all in!

First off, turn the oven on to 400.

Now grab the tomatillos and remove the outer skins. Chop up the white onion and the jalapeños and toss everything into a lightly oiled skillet. Sprinkle l with a bit of salt and stick it into the oven to roast.

Now we need the seeds from the pumpkin so slice the pumpkin in half and remove all the seed and guts. 

Gather the seeds, rinse and dry them and toss them into a lightly oiled skillet (or baking sheet) and stick those into the oven too.

While the stuff is in the oven roasting, grab a chunk of pumpkin (with skin on, or if you want you can peel it, but it really is pointless) and shred.. and shred until you have about 2 1/2- 3 cups worth or pumpkin. Also , small dice the red onion and mince up the garlic while you are at it.

Place the onion and garlic in lightly oiled skillet and cook for a few minutes, then toss in the pumpkin with a few splashed  of water. Cook a bit longer until the pumpkin is starting to become tender. Now toss in the spices and the beans and mix it all around.

And lastely, chop up the kale and mix that into the skillet as well. 

After the filling is made, the stuff in the oven is most likely done. When the tomatillos and onions are all soft and roasted and the seed are golden brown and crunchy remove them from the oven.

Pour the roasted tomatillos noon and peppers, the juice of the lemon, a handful of roasted seeds, and the fresh herbs into a blender with a drizzle of olive oil and blend until smooth.

Now all the stuff is ready to go.

A big scoop of pumpkin bean mixute in a tortilla. Wrap it up and stick into pan seam down (I used the same skillet that I roast the tomatillos in) . Repeat until stuff is gone (make sure the enchiladas are all nice and snug) then pour sauce all over.(you can use all the sauce or save a little for to serve with)

And into the oven goes!

After about 20 minute, the sauce is thick, the edges of the wraps are a little crispy, and it is all ready for eating

Garnish with more roasted seeds and some chopped up green stuff!

 And eat you heart out!

And this is why you don not want to cancel dinner plans with me!

Happy Tuesday People!

-C

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Pumpkin Blak Bean Enchiladas with Roasted Tomatillo Sauce  

• 1 small sugar pie pumpkin (only going to use about 3 cups shredded so you are going to have some left over,Maybe Pie?)
• 2 cups cooked black beans
• 1 small red onion
• 3-4 cloves garlic
• few kale leaves
• 1-2 teaspoons Paprika*
• 1-2 teaspoons chili powder*
• 1-2 teaspoons cumin*
• salt and pepper to taste
• 5-6 medium sized flour torilttas (or any kind you like)

For the Tomatillo Sauce

• 1 pint tomatillos  
• 1 medium yellow onion
• 1-2 jalapeños  (or none if you don't want them)
• 1 lemon
• handful of toasted pumpkin seeds 
• A bunch of fresh cilantro or parsley 
• salt and pepper to taste
• olive oil 

*Use a teaspoon of each, taste, then add more if you want… I like a lot of spice so I used a lot. 

Preheat oven to 400

Chop your pumpkin in half and coop out the seeds. Rinse them, dry them and toss them onto a lightly oiled skillet or baking pan and stick into the oven to roast until golden brown and crispy, giving them a little stir after about 15 minutes   Should take about 20-30 minutes. 

For the sauce ...

Grab the tomatillos, the yellow onion, and the jalapeños. Remove papery skins from the tomatillos and toss into a lightly oiled skillet. Cut the jalapeños in half (remove seeds and ribs) and chop up the onion into a few chunks. Toss that into the skillet too. Sprinkle with salt and stick that into the oven . Cook until tomatillos are soft, (stab them with a fork, if they kind of pop, they are done) and the onion iand pepper is tender.. about 25-30 minutes.   When done, remove form oven, let cool for a few minutes, then transfer to a blender. Add in a handful of toasted pumpkin seeds, the juice of the lemon,, and the pare sly or cilantro. Blend until smooth. 

For the filling... (I do this while the stuff is in the oven)

 Grab the red onion dice it small, and grab the garlic and mince it and toss into a skillet.  Drizzle with a tiny oil. and a pinch of salt and place on the stove on medium low heat to soften a bit.  Take a chunk of pumpkin and shred it until you get about 2 1/2- 3 cups of pumpkin. Toss the shredded pumpkin into the skillet with the cooking onion and mix in the spices and a splash or two on water. Let cook on stove for about 8-10 minutes, or until pumpkin is slightly tender. Now mix in the beans and chop up the kale leaves into little pieces and toss that in too. Mix it all around and remove from heat. .

To assemble. 

Take a big scoop of the filling and place in a flour tortilla. Roll up and place,seem down, into a skillet or roasting pan (I used the skillet I roasted the tomatillos in) Repeat until you have used up all the filling. The enchiladas should be snug.

Now pour the sauce all over eht op, spreading it over the sides. You can use all the sauce you made, or save little for serving)

Place into oven and bake for about 20 minutes or until the sauce is starting to become a lithe golden brown. Remove, let cool for a few minutes, and finsih with a handful of toasted pumpkin seeds and some pretty green stuff.

And eat. A fork an knife are handy.

Hot Sauce

Have I told you that my CSA is totally awesome? Well, if I haven't yet, consider yourself  told. Anyway, one of the coolest thing that the farm does  for it's members is they plant a variety of pick your own crops. There are strawberries, beans, tomatoes, herbs, flowers, and some other stuff. We also get to pick hot peppers.  Yes. Lot and lots of hot peppers. And not just jalapeños. They have like 5 different varieties, inching habanero. And there are a ton.  SO many, in fact, that I don't even bother picking the amount that I am allowed. (15 hot peppers a week.. my butthole would kill me) But I did pick a bunch (I went with the red jalapeños which are mother f-ing HOT) and made me some hot oh hot sauce!

Note to anyone that is handling hot peppers. Watch where you stick your hands. I cut up jalapeños a lot, and most of the time I am pretty good about not touching anything, but once in a while I will cut up a pepper, not wash my hands, then maybe scratch my leg.. Then I might rub my eyes, or pick my nose (might to might not happened) And it's not instantaneous. It starts low and slow, then all of a sudden, you shit is burning and your like "What the Hell!! I am on FIRE!. And then you might thick to yourself "Oh shit, do I have a flesh eating virus?  Should I be concerned?"  (Me after a particularly itchy night, making some salsa,. Good thing the mr was there ego tell me I was being a dumb ass and cutting up peppers at dinner) So yeah. not flesh eating virus, but never the less, don't touch!

Now lets make so Freaking HOT SAUCE! 

The stuff. ! butt load of red jalapeños (you can use green), a red bell pepper, an onion, a few cloves of garlic, salt, vinegar, oil and water. 

Grab yourself a big pot, roughly chop up the onion and garlic and toss it into that pot with a drizzle of olive oil and a few splsahes of water. Stick it on the stove on medium heat and let cook while you cut up the peppers. 

So the peppers. First thing first…..Coat your hands with oil (or use gloves) and don't touch anything on you body! This is a critical  if you do not want you hands, then your face, probably part of you leg, and definitely behind you ears , to burn like a mother.

Now cut the stems off, slice the peppers in half and remove the seeds and ribs. I find using a big spoon to scoop and scrap the seeds and ribs out to work the best, but do it any way you please. Also leave the seed sin rips in if you want.. it just makes the sauce that much hotter. (I would usually but again, these peppers are fire f-ing hot!)

Once de-seeded and ribbed, chop up the pepper and the jalapeños into chunks.

Toss into the pot with the onions and garlic thats on the stove and add in water and a sprinkle of salt. Stick back on stove, bring to a boil then reduce heat to medium and stick a lid on pot.

After about 25 minutes or so, the peppers are soft and falling apart and the liquid has reduced to about 1/2… Thats when is time...

Note. Watch you face when you open you pot to check.. Don't stick you face in the pot as soon as you remove the lid, or you will get a ace of spicy hot stem that will burn your eyeballs.

Now dump it all in,including liquid ,into a blender. Add in 1/2 cup of vinegar and a sprinkle of salt then turn it on. (Make sure to have the lid on… no one wants to clean up a hot sauce mess!) Blend for however long it takes for the sauce to be smooth.

Super smooth and saucy.. Give it a taste. Does it need more vinegar? How about a little more salt? Are you wishing you had a little more sweetness to it? Add what you need.. More vinegar, more salt, or a teaspoon or two of some honey or sugar.. it is your hot sauce after all.

And when you are happy with the taste.. pour into bottles. And then pour in everything!

Happy Friday..Make it hot!

-C

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Hot Sauce 

Makkes about 4 cups

• 15-18 jalapeños
• 4-5 cloves galric
• 1 red bell pepper
• 1 yellow onion
• 1/2-1 cup white vinegar
• 2 cups water
• salt (to taste)
• oil or rubber gloves 

Dice the onion and garlic and stick not a heavy bottom pot with a drizzle of olive oil, a sprinkle of salt and a splash of water. Place on low heat and let cook.

After thats on the stove oil you hands, and de-stem the jalapeños and the red pepper, removing the seeds and ribs. IF you want, you can totally leave the seeds and ribs in if you want, it makes the sauce even hotter. 

Chop peppers into smallish chunks and toss into the pot writ the galic and onion. Add about 2 cups or so of water, bring to a boil, then let simmer for about 25-30 minutes, or until the peppers are nice and soft.

Dump peppers into a blender  with 1/2 cup of vinegar and blend. Taste the sauce, and if you like it there, stop, or add in more if you taste wants it. You can also add in more salt, maybe some other flavor spices, or even a little honey to sweeten it a bit.

Pour into containers and enjoy! 

This sauce will last sat least 4 months in the fridge (If not eaten all by then)