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A Few Fall Favorites

November 6, 2021 Colleen Stem
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It’s November and I when I am not outside hiking/biking/running in below freezing temperatures I am basically living in the kitchen because it is the best room in the house. It gets the most light, it is the warmest, and food, duh!

I have been cooking and baking as much as I can ( always) and here are a few of favorite recipes that I have gone back to again and again, not just for myself either but for the lovelies that eat my food too. Crowd pleasers as you might say.

Hope you fall is going splendid and you are spending time in the kitchen too!

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Acorn squash. Black beans. Yes please. Spiced Black Bean And Cauliflower Stuffed Acorn Squash. Or how about Roasted Butternut Squash And Brussel Sprouts On Spelt With Sunflower Butter Sauce. Nut butter dressings are always a win.

Lets not forget to eat hummus out of a bowl. Hummus Bowl With Roasted Veggies

Warm Balsamic Delicata, Onion, And Kale Salad. It’s cold so let’s eat our salads warm.

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And for desert how about these Sweet Potato Hand Pies or Apple Cinnamon Oatmeal Cookies

Apple Spice Donuts are a great weekend baking activity.

But maybe you are in need of chocolate and peanut butter. That’s not a problem. Peanut Butter Frosted Chocolate Cake.

Anyways just thought I would give a little late fall cooking and baking inspiration.

-C

Tags fall food, peanut butter cake, chocolate, squash, salad, hummus, roundup, recipes, food, vegan
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It’s Hot Out. Make some Popsicles.

July 10, 2021 Colleen Stem
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It is hot out Dumb hot. What do you do to stay cool? Me? Well besides spending my time splayed out on the kitchen floor (it’s the coolest spot in the house), I like to eat frozen food, sometimes in the form of popsicles. And it has been freaking stupid hot way too much already this year and I haven’t made nearly enough popsicles. That ends now. Dealing with the heat sucks and I deserve a freaking popsicles and so do you.

Here are a few of my favorites.

  • Roasted Banana Strawberry Popsicles

  • Avocado Mango Popsicles

  • Carrot Ginger Orange Popsicles

  • Toasted Coconut And Corn Popsicles

  • Rhubarb Popsicles

  • Pineapple Cucumber Spinach Popsicles

Next week I’ll share one of my new favorite, a sweet potato fudgesicle. I was going to share it this week but I ended up eating the frozen sweet potatoes that I had intended to use. Oops.

Stay cool. Eat popsicles!.

-C

In frozen, Popsicles, Vegan Tags popsicles, summer, stay cool, heat wave, vegan, frozen, healthy, plant based, fruit, homemade, vegetable, roundup, recipes
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Weekend Baking

December 26, 2020 Colleen Stem
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What do you usually do the week before New Years? It’s a strange feeling week for sure, with the highs of the holidays over, feeling all the feelings, looking forward while also looking back. Hopefully though, you are getting some time to take some time and do you. And what better way to spend some time then in the kitchen!

Think about it, you can throw on your new footed pjs (I don’t have footed pj’s but I would wear them if I didi!), turn on some tunes, and dance around while making cookies. Or maybe you fancy up your hair, get dressed all nice, throw on an apron, and bake up some scones? (Again, I don’t fancy anything up, but you do you) Do whatever the heck you want. We have had a year and this weekend, just do what makes you happy. Just don’t get hair in the food!

Here’s a handful of some of the favorites from the site. Make it nice!

-A cake for breakfast is always gonna win. Cranberry Coffee Cake

-Apple Spice Donuts are baked so no crazy fryer needed!

-Pomegranate Orange Poppyseed Muffins Make them little and snack on them throughout the day!

-Sones are a favorite around here. These are prefect for the holiday season. Chocolate Chip Oatmeal Gingerbread Scones

- Heart Shaped Soft Pretzels Or any shaped pretzels. Fun to make.

-The citrus is in full swing and it is good. Clementine Cake

-Cinnamon Star Bread Another favorite and is so so pretty!

-Bread. Never can go wrong with bread. Cinnamon Cardamom Swirl- Orange And Sweet Potato Bread

-Crushed Oreo Peanut Butter Cookies And these cookies are one of the most popular recipes from the blog. Cookie cookies. You people know what you like.

Have a great, happy, restful, and safe holiday!

-C

In Vegan Tags Weekend baking, recipes, vegan, holiday, christmas, donuts, scones, cakes, cookies, pretzels
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SUNDAY HAPPY

June 14, 2015 Colleen Stem

It rained a lot this week, and it was fantastic. I love summer rain. I love to play in rain, I love to watch the sky turn grey and big storm clouds roll through.. Add in a little thunder and lightning.. even better. I think the only issue with I have when it rains is when it floods the basement. That and wet dog.(Washer smells like something died when he is wet)

And as usual, this week we did, we went, we came back. We took in a little for a the weekend and had the greatest of times. Puddle splashing walks, waffles, carrots, and lot and lot of gardening. But now I am tired. So today, like every Sunday, I am going to try and take a little breather and catch up on my, "me time".  And maybe I'll get a nap in since last night I got almost zero sleep because the little and the Mr. were all cuddled up and I ended on the edge of the bed receiving a pretty aggressive kick in the back every time I was about to nod off. (She is lucky I didn't make her sleep in a laundry basket).

Anyway, here is some internet fun from the week.

-I think this is where I am meant to go to school. Hogwarts Hops The Pond: Rowling Reveals U.S. Version Of Wizards' School   

 -This  DIY HANGING PLANT LAMP  is cool. I want to make it. 

-These  are cool. Modern Minimalist Bird Houses from Twig & Timber

- This guy is amazing.. Monzter: Artist Hides Monster Murals Inside Abandoned Buildings In Berlin 

- ‘Chunky Knits’ by Anna Mo. I need….

-I love this headboard 

-This house… And check out the tubs next to the beds. Weird, but who am I to say

-12 OF THE BEST IN COFFEE BREWING TECHNOLOGY. Coffee stuff makes me happy.

And some pictures from the past week. 

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Have a fantastic day!

-C

Tags Sunday, HAppy, rain, little, dog, vermont, nature, internet, 6/14, fun time, photography, food, recipes
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Corn Chowder

June 10, 2015 Colleen Stem

I am a year round maker and consumer of soup.

With that being said, the nature of my soups change seasonally. My summertime soups are usually on the lighter side, made with the fresh bounty of the season, and spiced more on the light and floral side, opposed to the really deep and warm spices that I use all winter long,

This corn chowder is made just right. It had the perfect balance of hearty and creamy from the potatoes and use of pureed onion cream, but  still light and refreshing from the sweet fresh corn and the lemony fresh thyme. It is for sure a great summertime soup (chowder) Even the Mr. was even really into it, and he claims he doesn't like corn. (I say bullshit to that.. he eats corn all the time)

Now to chowder!

The Stuff. Some super fresh corn on the cob, a couple onions, a few chopped up potatoes and a chopped up carrot. Then we have a little oil, a lemon, dried thyme and salt and pepper. 

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To start, take an onion, chop it up, and toss into a large heavy pot with a little olive oil and a sprinkle of salt. Stick pot on stove on medium heat and cook until  onions are soft and traslutcent. When the onions are done, remove and add to a blender or bowl. (if using a hand blender) Add in the juice of the lemon and blend it all up until nice a smooth. 

You have now made a nice creamy cream that will help make the final product more, well more creamy without the use of cream (lets say cream on more time !) .Set aside.

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When the pot is empty again, add in the rest of the stuff, including the cobs of the corn, (they hold a butt load of flavor) the dried thyme, and salt and pepper. Place on stove and add enough water to completely submerge the veggies. Keep pot on a medium heat, add a lid, and stir ever once in a while. Cook until the potatoes are nice and tender. (when the potatoes are done, so is everything else)

Now that everything is all cooked up, remove the cobs and stir in the onion puree.

Now with a hand blender, blend up until the chowder is thick and smooth, but still nice and chunky. (If you are working with a blender, just remove about half of the soup and blend up, then dump back in) The optimal chunkiness  is up to you , so  blend, check the chunk,  then blend a little more if needed. If you feel that the soup is to thick, add in a little more water, or to thin, just cook down o little longer.

 Once you like the constituency,season to taste with salt and pepper and place pot back on a simmer until you are ready to serve. 

And thats how we make corn chowder

It tastes best serves in the daintiest of the cups, sprinkled heavily with cracked pepper, and with a side of some cracker situation (Saltines would be best, but sometime there are only triscits in the house)

Summertime is for chowder!

HAPPY Humpday Wednesday!!!

-C


Corn Chowder

Makes a pot big enough for 4-6 nice decent sized servings

  • 2 fresh ears of corn
  • 3 medium (tennis ball sized) red or white potatoes
  • 2 white or yellow onions
  • 1 carrot
  • Juice of a lemon
  • 1 tablespoon olive oil
  • 1 1/2  tablespoons dried thyme
  • salt and pepper

To start, peel and dice one whole onion and toss into pot with olive oil and stick on medium heat. Cook onions until translucent and fragrant. Remove from pot and add cooked onions and the lemon juice to a blender and puree until smooth and set aside.

While you are cooking down the onions, dice up the carrot and onion, remove the corn kernels from the cob, and chop up the potatoes. Once you have removed the first batch of onions, toss in corn, onions, carrot, potatoes, and the dried thyme. Stir around in the pot on medium heat for a few minutes just to warm up the spices. Add the cobs into the pot and fill with enough water to cover the stuff in the pot. Place back on medium heat with a lid and cook for another 20ish minutes, or until potatoes are super tender and almost falling apart.

Remove cobs from pot and add in the onion puree. Now either remove about half the soup and place in the bender and blend up til smooth, or use a hand blender and blend up chowder until you get your desired chunkiness. If you think the chowder seems to thick, add in more water, or to thin, just cook down a little longer on the stove.

When ready to eat, ladle chowder into a cup or bowl and add lots of fresh cracked pepper. 

Serve with a cracker and a spoon to eat it with.

 

In recipes, Savory, Vegan Tags corn chowder, corn, vegan, vegetarian, veggies, gluten free, paleo, clean eating, healthy, dinner, supper, lunch, soup, summer soup, nourishment, creamy, chunky, recipes, food, food blog, food photography, onion cream
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