Thursday, December 5, 2013
Things have been hectic over here since moving back to Cleveland. Between holidays, birthdays, friends & family, house hunting, wedding planning and everything in between, this little blog has been pushed to the back burner. I plan on getting back to the swing of things in the new year, but in the meanwhile, I hope everyone has a blessed holiday season and enjoy time with all your loved ones!
Friday, November 8, 2013
A few things to help make for the perfect weekend.
[ a cocktail ]
An easy, delicious Fall cocktail including only four ingredients.
courtesy of Emilia Jane Photography
[ a d.i.y. ]
A simple bag to make for all the trips to the West Side Market.
courtesy of Cupcakes and Cashmere
[ a recipe]
A Pumpkin Beer Cheese soup that will be sure to warm you up this weekend.
courtesy of Spoon Fork Bacon
[ an outfit ]
Wouldn't it be nice if a new outfit magically appeared in your closet every weekend?
courtesy of J. Crew
Tuesday, October 29, 2013
Why do the weekends have to go by so fast? It's not fair.
But if you're looking for a filling soup this Fall, make sure to give this one a try! It was my first time cooking with butternut squash and it came out great! I can't believe I've waited this long! This recipe is also Paleo, in case anyone was wondering!
B U T T E R N U T S Q U A S H + B A C O N S O U P ( P A L E O )
recipe adapted from Civilized Caveman
1 large butternut squash, peeled and cut into large chunks
3 whole carrots, peeled and cut into chunks
1 1/2 tablespoons coconut oil, melted
1/2 pound raw bacon, chopped (I actually used a little over 1/2 lb.)
1 small apple, chopped (I used granny smith)
2 cups chicken stock (I also used a little bit more for a thinner soup)
1 cup full fat coconut milk
1 teaspoon salt
1-2 tablespoons cinnamon (depending on your taste, start with 1 and add to taste)
1 tablespoon nutmeg
P R E P A R A T I O N:
Preheat your oven to 350 degrees Fahrenheit.
Toss squash and carrots with coconut oil. Then arrange them in a baking dish and roast uncovered for 35 minutes or until tender.
In a large stock pot or dutch oven, over medium heat, cook bacon until crisp. Remove bacon with a slotted spoon and set aside on paper towel for the soup garnish.
Add the onion and apple to your stock pot or dutch oven and sauté in bacon fat over medium heat until tender, about 5 minutes. Next, add the butternut squash, carrots, chicken broth, and coconut milk to the pot and bring to a boil, stirring often.
Once boiling, remove from heat. Using and immersion blender to blend your soup or working in several small batches, blend soup in food processor or blender until smooth. Once soup is all smooth, return it to your dutch oven or stock pot, bring to a simmer and season with salt, cinnamon, and nutmeg.
Serve soup in large bowls garnished with bacon. You can also freeze this soup and save for later.
N O T E S:
The seasonings are highly dependent on the size of your squash. Add your seasonings in batches and taste test along the way so you don't overpower the soup.
Linking up with Jessica & Ashley for Taste of Tuesday!