Friday, December 10, 2010

red soup for the soul...

i created this post a few months ago...but, i fell ill, and wasn't able to really finish it...finally finished it:

baby it's cold so so cold...

have i ever mentioned that john is of ukrainian decent? probably not. i mean, why would i right? well, the reason i bring it up now is because since meeting the boy...i have become addicted to borscht...i love it. it's such a soothing bowl of goodness. and i believe that it's so amazingly good for all of us...

it's been super cold in my world as of late...and this week i decided to make two huge pots of for my baby love, which i posted yesterday...a very manly soup...with all the manly fixings (not so healthy)...and one for me...and if you haven't already guessed, i made myself a lovely borscht...such a beautiful red bowl of super goodness...

i make my borscht with red beets and red cabbage...both very fabulous veggies...and on a cold night, after work...after traipsing around with jackson for hours in the bitter cold...playing with other dogs and throwing around a the very point that i wonder if i have frostbite on my toes...we wander back to our home and i warm up with a good old hot bowl of's just so wonderful for the me.

borscht (vegan)

3 beets, grated (i don't peel my beets, i just give them a good ol' scrubbing)
1/2 a head of red cabbage, shredded
1 very large carrot, grated
1 celery stalk, chopped
1 clove of garlic (i love garlic, but if you don't it's totally optional)
1 shallot minced quite finely
2 tbsp olive oil
6 cups of veggie broth (or water, i didn't have veggie broth, so i used water instead)
dill (i use about a cup of it...i love dill)
salt and pepper
1 lemon juiced

saute shallots and garlic in olive oil for a couple of minutes. add carrots and celery, saute for another 2 minutes. add cabbage, beets, dill and water/stock. bring to a boil. lower the heat to very low, and allow soup to simmer for a couple of hours. add lemon juice, salt and pepper and enjoy...some people enjoy the soup with a dollop of sour cream, plain yogurt and horseradish. i just enjoy mine plain.

i also made another soupy stew...a vegan lentil swiss chard stew...i just threw a bunch of things into a soup pot and let it simmer for an hour...i sauteed celery...carrots and onion in some olive oil...and added the lentils and some organic veggie broth...when the stew was just about ready i added a couple of handfuls of swiss chard and baby spinach...and voila...a nice hearty stew to warm the insides...

how do you stay warm in your world, when it's cold outside?

and...i thought i would share a picture of my mama and my baby love...and of my fur baby with green alien eyes...

have a beautiful friday my friends...

Thursday, December 9, 2010

it's a crazy life...

isn't it?

yes it most certainly is...

john, jackson and i moved...we're kinda settled...yesterday marked 10 months to our wedding date...and of course the 30th year anniversary of a legend's death...these days i'm not really too into the wedding...i have everything done except for the music and transportation for the bridal party...

i've been hibernating lately...and playing with jackson...we take long walks and play ball for hours...i've also been playing in the kitchen a lot...i've made some comforting meals...

potato leek soup with tarragon, chives and bacon for my baby love...

6 potatoes peeled and chopped
3 leeks, cleaned very well and chopped very finely
two shallots chopped very finely
3 pieces of bacon sliced into bits
8 cups of water or stock of your choice (i used water)
salt and pepper
1 cup whipping cream
1 tablespoon both chives and tarragon

cook bacon pieces until crispy. remove from pan and set aside. saute leeks and shallots in bacon grease until slightly caramelized...add potatoes and water...salt and pepper and let simmer for 1 hour...until potatoes are cooked and mushy...blend mixture with a hand blender...or put in a blender (be very careful)...until very smooth...add 1 cup of whipping cream, chives and tarragon and the bacon...mix very well...and enjoy...

parisian herbed (tarragon, chives, dill and basil) omelette and a very colourful coleslaw...for me...

herby coleslaw

1 head of cabbage (i used red), shredded
1 very large carrot, shredded
1 tsp chopped basil, dill, tarragon
2 tablespoons chopped chives
1/2 cup of chopped radishes

dressing (i didn't measure)

red wine vinegar
apple cider vinegar
agave nectar
dijon mustard (heaping teaspoon)
1 clove garlic
olive oil
salt and pepper

place all ingredients in a bowl and mix...

i posted lyrics to a beautiful song a few days ago...unfortunately it will not be our wedding song...but it is a very very dear and beautiful song...

Wednesday, December 8, 2010

oh mama...

i laughed so hard i cried watching this...i know, such a mean girl am i...