- Food: homemade pretzel dogs
- Ingredients: flour, yeast, sugar, salt, baking soda, hot dogs
- Prep Time: 1 hour
- Cook Time: 20 minutes
Tag Archives: food
- Food: Bacon and Potato Potpie
- Ingredients: bacon, potato, pie crust, cream, thyme, puff pastry, salt and pepper, swiss cheese
- Prep time: 1 hour
- Cook Time: 1 hour
Ted and I made the most delicious quiche in the world today. We followed this recipe pretty closely, so I won’t bore you with the details. Instead, here are some pictures of the deliciousness.
We got a little creative and decided to make a second quiche with bacon, asiago, and feta. It was good, but the gruyere quiche was the clear winner. This was the perfect easy brunch/lunch/dinner. Yes, I will be eating it for my next four meals. It’s that good.
There is a famous saying: When life gives you lentils, make lentil soup.
Now, I may be adapting the phrase just a tad…but I like it better this way. One question I am constantly asking myself is “what is better than lentil soup?” Strangely the answer I constantly give is a definitive “NOTHING!”
It was really easy to turn our lentils into delicious soup.
First, dump the leftovers into a pot.
Then add tomato paste, one box of chicken broth, cumin (to taste), and salt.
Once the vegetables are cooked through (they weren’t quite done in our original lentil dish), take out a bit of the soup and blend it together. I’m not sure why you are supposed to do this step – but I promise it is vital to the whole magical process.
Because I am now a culinary genius (though I had to look up how to spell culinary), I thought a little lemon zest and juice would make the soup even more scrumptious (that I know how to spell).
In about 20-30 minutes, I had lentil soup! After ladling it into a bowl, I added even more lemon juice (Seriously, is there a thing called lemon soup? If so, I would probably eat it every day). For me, this week included a good Sunday meal and AMAZING leftovers!
- Food: Lentils with Italian Sausage
- Ingredients: lentils, chicken broth, carrots, celery, shallots, italian sausage, diced tomatoes, salt, pepper, cinnamon, clove
- Prep time: 25 minutes
- Cook time: 1 hour, 15 minutes
- Food: Beef Wellington in a Red Wine Reduction Sauce
- Ingredients: leftover beef wellington, red wine, shallots, beef stock, butter
- total time: 10 min
Jill and I got sophisticated this week in honor of the Oscars and made the most delicious meal in the history of our blog: Beef Wellington! That’s right, it’s so fancy I had to capitalize it. For leftovers, I knew I needed to kick it up a notch in order to maintain this snazzy streak we are on. Ergo, I decided to try making a reduction sauce.
Reduction sauces are basically really delicious gravy. My dad always makes them with steak, and he is an amazing cook, so I knew if I was successful I would have something to be proud of. My dad likes to joke about how I don’t like gravy unless you call it a “reduction sauce.” I also don’t like meat loaf unless you call it “meat balls,” or hamburger unless you call it “ground beef,” or yard work unless you call it… nope, there is nothing you can call yard work that will make me like it. Sorry, Dad.
- Food: Beef Wellington
- Ingredients: 4 cuts of beef, shallots, mushrooms, crepes, puff pastry, salt, and pepper
- Prep time: 30 minutes
- Cook time: 1 hour (30 minutes per part)
Just in case you are unaware, this Sunday was the most important day of the year – OSCARS SUNDAY. This Sunday beats all others. Thats right, I claim that it is better than Super Bowl Sunday, Easter Sunday, and that rare time when your birthday falls on a Sunday – Sunday. This occasion transcends sports, religion, and birthdays – its all about the movies.
Just in case you were wondering…this is my favorite acceptance speech of all time 🙂
That would be me, except my voice would probably crack more and I would definitely be jumping the entire time!