Individual Potato Gratins with Parm and Goat Cheese

One of my favorite guilty pleasure meals is most certainly a good old fashioned steak dinna (as I like to call it!). And, let's be real - what's a steak without potatoes? I concoted an incredibly delicious spin on potatoes au gratin that is just a touch lighter and cooks much faster than the classic. My version features garlic, rosemary, parmesan and herbed goat cheese but you can certainly swap those flavors out for something you prefer more (could be bacon and cheddar!). If you've got a mandolin slicer, this recipe with be even easier, otherwise, sharpen your knives! 

Ingredients:

4-6 new red potatoes
2 tablespoons butter
1 cup milk (any variety - I used 2%)
2 tablespoons flour
2 large cloves garlic
1 teaspoon minced fresh rosemary
1/3 cup shredded parmasean
1/3 log of goat cheese
Salt/Pepper to Taste
Cooking Spray 
Saucepan
Muffin Tin 

Directions:

 1.) Preheat the oven to 400 degrees. Wash potatoes well under cold water. Mince garlic, mince rosemary. With a mandolin slicer (or knife), thinly slice potatoes 1/16'' thick. Set aside. Thoroughly spray a 6 cup muffin tin with non-stick cooking spray. Stack potatoes in each greased well of the pan, distributing evenly. 
2.) In a saucepan over medium heat, melt 2 tablespoons butter with minced garlic and rosemary until fragrant (about 2 mins). 
3.) Whisk in 2 tablespoons flour slowly, ensuring all lumps are worked out. 
4.) Once flour and butter are incorporated, slowly whisk in 3/4 cup of the milk. Reserve 1/4 cup for the next step. Bring the sauce to a slight bubble over medium and cut back to low. Add salt and pepper to taste. About 5 mins.
5.) Remove saucepan from heat and add in parmasean and goat cheese, stirring constantly with whisk. Add in reserved 1/4 cup of milk and return to heat. Bring back to a bubble until all cheese has melted and incorporated into the sauce.
6.) Pour the sauce over the stacked potatoes in the muffin tin. Don't worry about the sauce staying on top of the potatoes - it will melt through during cooking. Cover lightly with foil and place in over. Bake covered for 10 mins. Remove foil and bake additional 10-20 mins until potatoes are fork tender. Enjoy!

Theses gratins get a beautiful golden crust but remain perfectly gooey and smooth on the inside! 

Finding Bliss

Bliss: to reach a state of perfect happiness or to experience complete joy.

I went sledding for the first time in probably close to a decade this weekend and the uninterrupted time spent rolling around in icy cold snow with deep belly laughs after several undeniable faceplants left me with a lingering sense of happiness. A happiness that is childlike. A happiness that sometimes I believe begins to fade as we age. A happiness that is impossible to forget. A complete bliss.

My afternoon spent frolicking in snow - which, let's be real in declaring that after you get out of school it is nothing more than a pain in the ass - has surprisingly left me feeling rather inspired. It's left me with an undeniable craving for more. Not more snow, that is. (Don't get me wrong here, that was incredibly fun and blissful but I think that bliss can be replicated in less cold and inconvenient ways). But rather, its left me craving more bliss.

I have been thinking about what is blissful to me and I thought that in my effort to continue to search for and experience those "make you forget every worry, every fear, every ounce of negativity" types of moments, I'd share some of my sources of bliss. 

Being barefoot in my kitchen. A kitchen that generations of women in my family have stood barefoot cookin' in before me. The radio dial tuned to my favorite local country station, "country 102.9 WKIKayyyyy." The smell of something homegrown and homemade filling the room, steaming up my black rimmed glasses. Dancing between the fridge and the cooktop as I pull out random ingredients to concoct my latest culinary creation. 

A hot and strong cup of coffee with just a dash of cream and a packet of Splenda. Most blissfully enjoyed while snuggled under my favorite hand-sewn quilt made by my unbelievably talented Momma. And, for some reason, that coffee just tastes better when I can sip it as I flip through a handed down cookbook. 

A steaming hot shower. With a shower-Chard. If you haven't tried it, you're really missing some serious bliss. Try a crisp and cold glass of cheap Chardonnay with a steaming how shower after a long day. The flush of warmth touches to the core. It took me twenty-three years to discover this one but I'll be keeping this one forever. 

The anticipation of a date. Whether it's me waiting or watching a friend anxiously await the arrival of another - the bubbling excitement of being whisked away is nothing short of lovely. Obsessively looking out the window to spot the anticipated headlights, shaky hands applying that last and most important coat of lip stick, and of course, the shameless lift of breasts so they spill perfectly out of the top of your blouse. Don't act like you've never done it, ladies. It's blissful in and of itself. Try it.

Taking a back road. Here in Southern Maryland, there are few things that beat the feeling of blasting country music, rollin' the windows down and taking the long way home. There's a therapy unlike any other in just simply cruising at your own pace on your own path of wild and untamed land. 

One of my favorite captures of back road life in SoMD. Simplicity at its finest.

Pillow talk after a few glasses of red wine. The warm and sensual touch of red wine in winter brings me a comfort unlike any other. Being completely entwined with the person you love. Raw. Honest. Unforgiving. Sharing secrets in the simple light of candle after. Well, I'll leave that as is. My Momma is a reader here (ha!).

The first step onto a sandy ocean shore. No matter how many times I find myself at the edge of an ocean, the waves crash below my feet and fill me with childlike giddiness. The salt burning my eyes as I dive head first into the ocean sway and the gentle pull of undercurrents bring me to a place of complete and utter relaxation. Nothing beats salty hair and sunburnt lips. 

A beautifully deep conversation. I can't help but think of my sweet friend Kim who left us far too soon when I think about those conversations you have with a friend that make you think in a way that is inspiring, motivating, and nothing short of fulfilling. Sharing with people who challenge you. Who make you better. That's bliss. Love you, always for that Kim. 


It seems that as we grow older and dance our way through our very own coming of age story, bliss is harder to come by. We get caught in the ebb and flow of adulthood. The looming list of to-do, the bills to be paid, the people to report to, life to keep in order. I know that making a list like this reminds me that experience bliss a lot more than I take the time to recognize. 

So, I'll ask... Where do you find your bliss?

Stovetop Beef Stew

There's something mildly intimidating about taking a stab at classic recipe. I often find myself shying away from the classics as if I haven't matured enough in my culinary exploration to nail them. To put it plainly, I think they just scare me! Now that we've finally felt the chill of winter arrive here in Southern Maryland and stew meat was on sale at Food Lion (yay!), I decided the stars had aligned for me to take a stab at a tried and true American classic: beef stew. While this recipe certainly needs to be reserved for a weekend due to the length of time it needs to cook, it was actually very easy. This was well worth the wait; the meat was incredibly tender and it was warming and rich without being overbearing. There is very little flour involved, too. The stew thickens with the length of time it cooks, the starch of the turnip and potato and the richness is developed through the tomato paste. 

Ingredients:

1-2 pounds chuck roast or stew meat
1/4 cup flour (to toss meat in)
3 large ribs celery
3 large carrots
1 large turnip
5-6 small red potatoes
1 medium sweet onion
2 cloves fresh garlic
1-2 sprigs fresh thyme
3/4 tsp dried rosemary
1 tsp garlic powder
1 tsp sugar
1/2 tsp smoked paprika
3 oz (1/2 can) tomato paste
4 cups reduced sodium beef broth
Olive Oil
Salt
Pepper

Directions:

1.) Cut meat into small, bite-sized pieces. I marinated mine in olive oil, balsamic vinegar and seasoned salt for 3 hours prior to cutting but that is optional. Toss bite-sized pieces in 1/4 cup of flour.

Pre-thickening!

2.) Over medium-high heat, drizzle olive oil in large stock pot or dutch oven. Brown meat in batches, removing as the outside becomes nice and brown. The meat does not need to cook fully here.
3.) Once all meat is brown and removed from pan, add in diced onion and minced garlic. Cook until onions become fragrant and slightly translucent. About 5-8 minutes.
4.) Add tomato paste, 3 cups of beef broth (you want to reserve about 1 cup for when you add the vegetables later on in the recipe), and browned meat. Add thyme, rosemary, paprika, garlic powder, salt and pepper. Mix well and bring to a boil. Simmer for approximately 30-45 minutes. Stir occassionally, scraping the bottom of the pan.

Nice and thick!

5.) While meat, tomato paste, broth and onions are simmering, cut up carrots, celery, potato (skin on). Peel turnip and dice. A rough dice works well for all these.
6.) After beef and broth have simmered for atleast 45 minutes, add in vegetables and remaining 1 cup of stock. Bring to a boil and simmer for another 45 minutes to an hour.
7.) Once stew has thickened and meat begins to fall apart with potatoes, your recipe is complete! Serve over egg noodles, rice or mashed potatoes!

Chocolate Chip Cake Mix Cookie Bars

There's something about the stark cold of winter that makes me want to preheat the oven, melt some butter, cream some sugar and create the most decadent and delicious baked goods. I'm really not one for baking, to be quite frank. I don't like the necessity for exact measurements (because I am so not the eyeball it baker) and I haven't had much success with baking perfection in the past. But! I have found that for those who lack that inherent, grandmotherly baking skill, starting with a cake mix can be an easy way to mask your lack of baking talent. Adding instant pudding and applesauce to a regular cake mix ensures that whatever you're baking will have the necessary moistness. Additionally, I often swap applesauce for oil (usually not completely but it could be done) to cut down on calories and add extra fiber. If you wanted to try out today's recipe without the applesauce, just use 3/4 cup of oil instead of 1/2.

Today's snow flurries had me craving something fresh baked so I mixed up an incredibly easy cookie bar!

Ingredients:

1 box golden butter cake mix (yellow works, too)
1 box instant vanilla pudding mix
1 individual cup unsweetened applesauce
1/2 cup vegetable oil
1/4 cup water
2 large eggs
1 cup milk chocolate chips (or m&ms, or anything you have!)

Directions:

1.) Preheat your oven to 350 degrees.
2.) Grease a 13x9 pan. I use cooking spray to cut down calories but good ol' butter and flour works too.
3.) Dump cake mix, pudding mix, applesauce, oil, water, eggs and chips into Kitchen Aid mixer bowl.
4.) Mix through on low speed.
5.) Spread batter into greased pan and place into the oven. Sprinkle with more chips if desired. 
6.) Bake for 20-27 mins on 350.
7.) Enjoy your effortless baking glory!

Garlic Ginger Ground Turkey with Peas

If you've followed my recipes on County Meanderings, you know that one of my favorite guilty pleasures is Chinese takeout. For me, it's not about the convenience. I simply love the dept of flavor and the "I can't make this at home" uniqueness that American Chinese dishes have. What I don't love is the MSG and unnecessary fats that come along with that. I've spent the last few months in the kitchen exploring ways that I can zap those cravings with a healthier and more cost effective alternative. Using inexpensive and lean ground turkey, this recipe takes a health spin on the delicious brown sauce that my pallet aches for. If you're a fan of ginger and garlic, I know you'll love my last Asian creation. 

Bonus...This is a one-pot dish - you have to love that, right? Easy prep, easy clean-up. That's my style. 

Ingredients

Turkey
1lb lean ground turkey
1/2 yellow onion
1-2 inch piece of fresh ginger
2-4 cloves of garlic (depending how much you like!  I went 3 medium cloves)
1 cup frozen green peas

Sauce
1/3 cup low sodium soy sauce
1-2 tbsp brown sugar
Pinch of red chili flakes
1 tbsp thai chili sauce
Salt and Pepper to taste

Directions

1. Dice onion, garlic and ginger (you can also grate the ginger if you aren't a huge fan of it). 
2. Saute the onion, ginger and garlic over medium heat (any oil is fine but I love to use chili oil from the asian food isle) until it becomes very fragrant and the onions are translucent (5-8 mins).
3. Add ground turkey and cook until no longer pink (medium-high heat for about 10-15 minutes).
4. Add frozen peas and cook through (5 mins). 
5. Whisk together soy sauce, brown sugar, chili flakes, chili sauce (could also add any other heat you like!) until the sugar dissolves. 
6. Cut the heat to medium-low and pour in the sauce. Simmer on low for 10mins - 30 mins depending on how long you want everything to meld together. 
7. Serve over rice, green beans, or in lettuce wraps. 

Discovering Hints - Culinary Tips of the Past

My ideal night involves cheap wine and well anything, especially when related to food. If you follow me here at County Meanderings, you know I have an undying passion for anything food (and thrift store) related. As I was working on a piece of writing for a local foodie magazine tonight, I stumbled upon something I thought was too brilliantly lovely not to share. 

There's a warm nostalgia that wraps itself around me when I happen upon notes of the past. If you've ever recieved an old book from your Grandma, you know what I'm talking about. You're flipping through your handed-down gift and bam - something intimate and personal strikes you. Tonight, I had one of those moments in the recipe book I was working through. I stumbled upon a page a midst a bunch of recipes, fresh from the typewriter circa 1938 that was titled "Hint." I'll share a photo but incase the clarity doesn't do it justice, I've transcribed it with all original punctation (or lack thereof). 

Take a look:

Hint

When mashing potatoes heat the milk and butter before adding to potatoes then you wont be so apt to have lumps. 

When cooking fresh green beans, asparagus or any other green vegetable add a lump of sugar to  the water  and the veg. wont change color and it brings out the taste. 

When cooking any cut veg. in small pieces they cook quicker and taste much nicer it also saves vitamins and gas bills. (LOL!)

When cooking veg. either pour boiling water over them or put them into boiling water it saves flavor. Most veg. need just enough water to cover them. 

If a recipe calls for onions it usually adds to the flavor if they are browned a bit before adding. 

If you cook fresh beets don't cut the stems off too close or they will lose all their color.

And give them plenty of time to cook; bacon or salt pork added to the water they are cooked in is a nice addition if you like it. (My kind of gal!) 

Get a scraper for peeling potatoes, carrots & things it sure helps. 

When cooking anything in the oven be sure to preheat the oven before putting the food in. 

If you want whole leaves of lettuce for a salad remove the core of the head and run cold water in it this will seperate the leaves so they can be removed easily without tearing. 

If you'd like the recipe for Gawumpkis (?) I'll have Elsie write it out for me. (Totally want to know what a Gawumpki is!)

I've got a million ideas but it takes more time than I have I shall have to let this be continued. (Ugh!) 

How amazing is it that decades later essentially all these "hints" are still relevant? Anyone who spends any amount of time in the kitchen will undeniably appreciate at least one of these. I'm eager to try the lettuce one this weekend! 

Just thought I'd share, as this little page brought me some much needed joy this evening! As did my $6 Entwined Food Network Chardonnay - give that a try, too. 

Cheers,

-Karen 

For the Love of Lipstick

On a warm spring afternoon, I slink into the bathroom. My stubby fingers fumble to get the door closed tightly behind me. I climb the obstacles; a step on to the toilet top, then the tank, making my way across the sink, straddling the basin - I stand. Slowly, I pry open the squeaky medicine cabinet. Each little motion evokes a suspenseful creak. I can't be caught. Mom will have my head if she catches me in here again. Finally, with enough space to reach my little hand in, I grasp it.

Red Lipstick. 

An oddly small shape, one inch in length, the tube is covered with a clear cap revealing the vivid red stick. The red makes my young mind wander; cherries, fire hydrants, America. It is one of the many mini samples of colors in the cabinet but I am so intensely drawn to its striking beauty, I see no other suitable option. My six-year-old spirit bubbles as I hold the tube up to my round face, straight in front of my pursed lips.

I flip my ratty blonde hair as a pluck off the top like a sassy pin-up salon girl, smacking on a piece of perfectly pink bubble gum. Cigarette in one hand, lipstick in the other. "Pucker up." I tell myself.

With a white knuckled grip, I draw the vibrant stick closer to my flushed, chubby cheeks. In a breath of confidence, I touch the stick to my pursed upper-lip. Instantly, I am twenty-five; beautiful yet brash, I am striking up a conversation with a woman who joins me in a smoky bathroom as we carefully reapply. She's painting on layers of rouge while alternating with a spritz of Aqua Net to her perm. I'm slightly in awe of her unknowing grace as she puts herself together. We both lean in to our reflections, lipstick in hand, putting the final touches on our boozy bathroom masterpieces.

With my sweaty feet straddling the sink basin, my confidence blooms. Another flip to my ratty blonde hair and instantly, it becomes a slick bun. I spin around in my office chair, finding the perfect light to gracefully touch a bold shade of red onto my lips. This red is deep, elegant, sumptuous. It has just enough gloss to give it some sass but not so much as to confuse intentions. The color is far more intense but it goes on smoother with each precise glide over my soft lips.  I stand, straighten out my pencil skirt and am off to pitch my latest proposal, carefully slipping my luscious red lipstick into my lacy bra - for good luck, you know?

I draw my young, round face closer to the mirror with a slow tilt. Lining the mini tube up to my puckered lips, another swipe lands me at the corner seat of a lowly lit restaurant. I sit perched with the same tilt, this time my blonde strands are neatly curled and I stare, awestruck into the eyes of handsome date. He excuses himself for the restroom and I slip my hand into my clutch to quickly touch up the ravishing red on my lips. Steadying my nervous hand, I swipe my lips before he returns. Instantly, I realign my posture, sitting graceful, tall and sure.

My love for lipstick was born straddling that sink with pudgy cheeks and clammy feet. Sneaking into my Mom's makeup took me to places the same way little girls are carried away as they watch Cinderella for the first time. From that moment, I craved the confidence I felt with a glide of crisp crimson. The way it blanketed me with assurance and grace. The guise of glamour it draped over my being. The subtle mysterious glow it painted upon my face. I knew from this very moment of play, that red lipstick would someday be my signature.

There is something so striking about a red lip. It's lively, it's vivacious, it's powerful - with just a dash of mystery. From the most stressful of days in office to the nerves of a first date, my ravishing red lip has often given me just the boost I needed. Each morning, I rise when the clock strikes 6 and my tired eyes are instantly awoken by the vibrancy of red. Just like that little gal playing in her Mom's makeup, my spirit still bubbles as I make that bright swipe over my lips.


Fast forward twenty years and here I am, sprawled out on my Craigslist mattress, wrapped in a hand-sewn quilt made by my lipstick-loving mother. After a ten hour day and three hour commute - I sink into my bed, still in my disheveled thrift store threads, a wrinkled blouse spilling over the top of a crinkled up pencil skirt and my hair almost as ratty as that pudgy little six-year-old girl straddling the sink in the spring of '97; I can't help but laugh at the looks of my twenty-something Tuesday night. My filled-to-the-brim glass of cheap chardonnay is hardly the posh bubbly I'd imagined but the remnants of my daily rouge remind me of simple times and the wandering naivety of childhood.

That little kiss reminds me of my first dance with red lipstick and instantly, I sit up a little taller - knowing that this headache tomorrow will be nothing that a little 6am ravishing rouge can't fix.

Source

Spicy Orange Shrimp and Snow Peas

Have you ever experienced one of those stop-in-your-tracks, must-have-it-now cravings? Well, that's me every single time I think about chinese takeout. It's my one weakness that I've absolutely loved since I was a kid. We only had takeout when something fun was happening: a birthday, a visit to my Aunt Nancy's, a girls-night out with my Mom. It was something we always had to celebrate! 

It's certainly great for celebrating considering most of it has enought MSG to keep our bodies well salted for literally days. In my efforts to continue to be a healthy gal, I try not to order it often now! While I do splurge now and again, I've been trying to recreate my favorites at home. Today's recreation was a spicy take on shrimp and snow peas mixed with my personal favorite, orange chicken. I did a combining of the two for a much healthier, affordable and delicious recipe! You can certainly sub out some of the spicy stuff if that's not your thing. Swap the chili oil for stir fry or peanut oil, swap the chili sauce for honey and leave out the chili flakes. That will give you the same dish, just without the spice. 

I love plating and garnishing my homemade dishes. It makes it feel like restaurant-quality! 

Keep in mind, this sauce I've created can be used on any of your favorite proteins. Whether it's tofu, chicken, pork or beef, this makes a great, less-guilty sticky-style sauce that will curb your takeout cravings. 

Ingredients

For the Shrimp and Snow Peas:

1 bag raw, deveined, tail-off shrimp (I used small 60-80 count because they are always $5 at Walmart!)

2 cloves fresh garlic

1-2 spring onions 

1 bag fresh snow peas 

Sauce necessities!

For the Sauce:

1/2 sugar free orange marmalade (could use sugared but makes it lighter with this kind!)

1/2 sweet chili sauce

1/4 low sodium soy sauce (add more if you like salty food - I am not a fan of super salty)

1 splash (probably 2 tbsp) rice vinegar

1 tbsp chili oil 

1 tbsp ground ginger

1 tbsp garlic powder

1 tsp chili flakes

1 - 2 tbsp cornstarch dissolved in a splash of cold water

Directions:

1.) Thaw frozen shrimp in collander by running cold water over them for 3-6 minutes. Place in a quart size ziploc bag. Set aside.

2.) In a small mixing bowl, add orange marmalade, chili sauce, soy sauce,  rice vinegar, ginger, garlic and chili together. Whisk until combined. Pour 3/4 of the batch over the thawed shrimp the bag. Marinate for approximately 30mins to an hour. Reserve the last 1/4 for the cooking process.

3.) Drizzle medium size skillet with stir fry oil. Add two cloves of minced garlic over medium heat. Sweat the garlic for about 2 minutes. Add in snow peas. Saute for 3-4 mins so they are still crisp and keep their bright green color. Take out of pan and set aside. 

Garlic sauteeing!

4.) Over medium high heat, dump marinading shrimp and excess mix from the bag into a skillet. When shrimp begin to turn pink, stil continuously adding the remaining sauce. 

Raw shrimp mix!

5.) When shrimp are almost done - completely pink and firm throughout, dissolve one tbsp of cornstarch into a splash of cold water. Bring the sauce to a boil with the shrimp and add cornstarch. Turn back the heat and allow to thicken. May require doing this once or twice. 

Perfectly bubbly sauce!

5.) Serve shrimp over top of garlic snow peas and enjoy! 

In Good Taste,

-Karen

Summer Cinnamon Zucchini Bread

The spontaneous summer torential downpours and steamy sun are finally starting to pay off here in Southern Maryland as gardens begin producing the fruits of all our spring labor. Well, really my Dad's spring labor considering he is the one who planted our garden. Even if it is at my house, it's definitely his baby - I'm just lucky enough to be the closest one to reap the benefits. Win, win if you ask me! 

The first things to produce in my backyard have been the cukes and zucchini. Oddly enough, both are my absolute favorite things we grow. I was over visiting my parents and noticed a large loaf of something wrapped in foil in the fridge; a spark of excitement hit as I prepared myself for a snack (because there is nothing like a snack from your Momma and Daddy's no matter how old you are!). Zucchini bread! Mom and I sat down and had two big hunks, slathered in butter for lunch and I knew I had to give my hand at recreating this tasty treat. 

If you haven't had zucchini bread, you may think it sounds gross. Vegetables in what is supposed to a be a delicate, sweet bread? What? Don't let that get in the way of trying this recipe out. The zucchini works to both retain the lush moisture of this loaf as well as keep in perfectly bound together. Not to mention, it adds a great deal of fiber and vitamins. The zucchini is grated in this recipe so there is no strange textures or chunks for all you picky eaters out there. In fact, you literally cannot taste the veggie at all. After talking with my Mom and reading a few recipes, I decided to make one up and give it a try. My secret ingredient here is a cup of applesauce to add even more fiber, natural sweetness and nutrients. It also works to keep the loaf perfectly moist! Most recipes call for enough ingredients to make two loaves but I prefer to make only one so that is what this recipe will yield!

If you caught my last post, you know I've got a lot of cooking on my summer agenda. I thought I would kick of my culinary adventure by hopping right into a brand new recipe which I've penned as the first in my personal handwritten collection! 

Ingredients: 

• 2 Eggs
• 1/2 Cup Wesson Blend Oil (Vegetable Oil - could also do coconut)
• 1 Snack Size Cup Apple Sauce (about 1/2 cup)
• 1-2 Cups grated Zucchini 
• 1/2 Cup Light Brown Sugar
• 1/2 Cup White Sugar 
• 1 1/2 Cups Flour (could use whole wheat, white, etc)
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1 - 2 tsp Cinnamon
• 1 tsp Ground Ginger

This is my first handwritten recipe for my collection! Yay! 

Directions:

1. Preheat the oven to 325 degrees.
2. Grate 1-2 medium zucchini. Keep in mind one medium size grates to about 1 cup. 
3. Combine all wet ingredients in mixer. Eggs, oil, applesauce. 
4. Cream in the sugar, baking soda, baking powder, spices. 
5. Slowly add the flour in, about 1/2 cup at a time until batter forms.
6. Add in grated zucchini, mix well. 
7. Grease 1 loaf pan with Pam-like non-stick spray. 
8. Pour in batter and bake at 325 for approximately 1 hour. 

This makes an amazing breakfast with a little butter and cinnamon sprinkled on top. It is a perfect pair to steaming cup of coffee or spiced chai. I like to heat a piece in the microwave for about 20 seconds to warm it but it is certainly fine cold, too! 

Enjoy!

My Grandma's Box

I can't remember a time in my life when I wasn't inherently drawn to anything and everything edible. Food has fascinated me from my first memory; the magic and art of its adaptability, the way it draws us together, the intricate processes of its sourcing, how we each interpret it differently - there is something about it that has undeniably preserved my childlike sense of wonder. 

Our history with food as Americans, at least in my lifetime, has seemed to dull the sparkle of what once was nothing less than the purest of arts. I've heard my Grandma recite how she could awake in the morning and make a fresh batch of biscuits without laying a finger on a measuring cup. Who in my generation can do that? I can't even tell you what's all in a homemade biscuit. I understand that times have certainly changed since Grandma could sling Crisco and flour together and magically make perfect biscuits seven days a week. Women are no longer confined to simply domestic duties, we've seemed to part with the majority of our agricultural roots and well, life just moves faster now. Fast and convienent foods have taken center stage in our diets as a culture, leaving the days of kitchen DIYs a thing of the past. Rarely do you see my generation passing handwritten recipes to family, give culinary gifts at holiday celebrations and tucking our baking tips in to novels we lend to our friends. While the technological revolution has been a wonderful part of my generation, its obvious that our instant-gratification needs are spilling over to our culinary (or lack there of) creativity. We've become accustomed to having what we want immediately. 

In an effort to slow down in my own life, I have been thinking a lot about how my love for food could help me do just that. My Grandma gave me a box of old recipes that she's written and collected over her lifetime. From Wisconsin to New York to good ole St. Mary's County, Maryland, this box is a curration of culinary creativity spanning from people all across the United States. As I thumbed through the sticky, plastic sheeted recipe cards, I noticed that so many of the recipes take not hours but days. Days devoted to one dish. 14 day pickles, 90 day wine, 3 day ice box cake, etc. I cannot even begin to wrap my mind around tending to pickles for 14 days. 

Here's the first look at some of the recipes I will be crafting from the box. 

Over the course of this summer, I will be making at least one recipe from my Grandma's box each week and sharing them with you right here. In between, I'll also begin to write down my own recipes and start currating a collection that I can someday pass down to my children. As a writer, I cling to the preservation of written word as not only a creative outlet but more importantly, as the purest form of pickling history. See what I did there? A little kitchen wit to get you excited for my summer behind the stove! 

Love these little vintage recipe cards I scored for $0.25 at at yard sale!

I hope you come by each week and check out what I've brought back from my culinary past. Who knows? Maybe you'll want to whisk through yours, too. 

In Good Taste,

-Karen 

Lessons from Life Post-Grad, Year One

The floods of pictures of caps and gowns, proud smiles and celebratory cheer have me feeling more nostalgic than ever this week. I cannot believe that one year ago today, it was me - the "not college material" gal who was walking across that stage, graduating in the top 4% of my class from St. Mary's College of Maryland. 

It is incredible how life changes. You meet people who can completely obliterate your entire thought process over a cup of coffee, you have experiences that widen your naive eyes, you open you heart to things that make it feel deeply and sincerely, you begin to loosen your white-knuckled grip on "your" ideas of right and wrong, you second-guess yourself, you speak with a sometimes shaky insecurity, you shed countless tears over (in retrospect) pointless assignments, you learn to connect with people who are so radically different than what you know in both wonderful and terrible ways but most importantly, you try incredibly hard to find yourself. 

I don't think I found myself on my path to college graduation but I do think that my time spent in college gifted me with the ability to reflect and grow in ways I never anticipated it would. I think of my degree as a toolbox. Bits and pieces of things that will help me shape my life, build my career and subsequently, create myself. For my time spent exploring myself and my ideas in the wonderfully liberal place I was educated has taught me that we don't just "find" ourselves - nothing comes that easily. We create. 

Countless lessons have been experienced by yours truly since last year but there is one that shines brighter than most this year. 

Advocate for yourself. We've all heard it - "you miss 100% of the shots you don't take." Everything I look to as an accomplishment in the past year is firmed rooted in advocating for myself. Own your talents, know your weaknesses and have the courage to step outside your own comfort zone. My biggest lessons and blessins' this year have stemmed from taking chances on myself. Even on days when I know I am my own worst enemy, I do my best to think back and reflect on how I got from being the condescending "not college material" county gal to the Summa Cum Laude graduate with two great jobs and an overwhelming sense of thankfulness. I put myself out there. I wrote what I felt and I shared it. I took risks by giving my opinion, I embraced differences and used them to reflect and create opinions rather than just riding the bandwagon like so many of us do in our adolescence. Being an advocate for yourself isn't selfish, its responsible. If you want something, ask for it. That includes those times where you are so incredibly overwhelmed that you are too afraid to ask for help. In my darkest times over the past year, asking for help and advocating for myself brought me the solidarity that I craved. Advocating for myself both personally and professionally is paving the way to the creation of a wonderful life. It isn't always easy but it challenges the creator to... well, be creative. 

While I'm only in year of life post-grad, I can only imagine the things I will be able to do with these tools. The things I will grow, the things I will continue to create, the things I will fail miserably at and thus - shatter, the things I will build with meticulous detail, the things that will just fall together. The creation of my life is forever changed by the opportunity that I have had to experience higher education. 

"The beautiful thing about learning is nobody can take it away from you."--B. B. King

Chicken "Zoodle" Soup

As the layers of ice piled on outside this weekend, my soul was left craving something comforting and warm. It's March 1st - each year that marks the date I begin to attempt to shed my "winter skin." Yes, I've spent the last few months in hibernation - laying under piles of blankets, watching Netflix and snackin' (a little too much!). So, I decided tonight's comfort food needed to be something on the lighter side to get Operation Shed Winter Skin off on the right foot. 

If you don't have a vegetable sprializer, get yourself one - now! My aunt gave me one a few months ago and I am obsessed with all you can do. Zucchini, with a quick turn of the wrist, becomes a damn close second to spaghetti noodles. With virtually no sugar, no refined carbs and no added preservatives, you've got a perfect substitute for pasta! The tool is only about $15.00 on Amazon and it perfect for making veggies a little more exciting. 

I used my "zoodles" to make a light and healthy Chicken Soup. Very affordable, undeniably comforting and perfectly healthy!

Ingredients: 

2 cups cooked shredded chicken breast
8 cups reduced-sodium chicken stock
1 bunch celery hearts
1/2 medium sweet onion
3/4 bag baby carrots 
1 shallot
4 cloves garlic 
1/2 bag fresh spinach
2 medium zucchini
1 tsp onion powder
1 tsp garlic powder
1 pinch sugar
1 tbsp olive oil
Sea salt
Fresh cracked pepper

Directions: 

1. In a large stockpot, drizzle 1 tbsp olive oil in over medium heat. Mince garlic, dice shallots and onion. Add to hot oil. Once onions become translucent, add pinch of sugar and allow them to caramelize (5 minutes approx). If mix becomes dry, dribble in chicken stock, scrapping the bottom. 

1. Roughly chop and add celery and carrots. Stir and combine thoroughly with onion, garlic and shallot mixture. Add chicken stock and bring to a boil. Knock the heat back to medium and keep the mix at a simmer.
2. Add spices to taste. 
3. Add shredded cooked chicken. Continue to simmer until carrots and celery become soft. Approximately 10 minutes.
4. Sprialize two medium zucchini into the pot. Bring to a boil and simmer approx 5-7 minutes until zucchini become slightly soft. 

1. Turn off the heat and stir in 1/2 bag of fresh spinach. 
2. Serve and enjoy!

Roasted Root Vegetables with Maple Fig Balamic Marinade

Although the starkness of winter has only just begun, I'm already aching for a farmer's market full of all things green and lively. The bitter cold knocks out most of the vegetables that I truly love so I always try to challenge myself to bring life to the ones I'm not nuts about.

For my Thanksgiving side dish offering, I prepared a spread of roasted root vegetables. Originally, I was going to make a hash with hot sausage and kale added to the roots but then I had a fleeting thought to just simply roast them. This dish is marinaded in a sweet and tangy maple syurp and balasamic vinegar concotion with fresh herbs overnight then roasted at a high temperature. It's a great colorful side for this time of year and the flavors all meld together, giving it a smooth taste. Added bonus? this is a very cheap dish to make!

Ingredients:

1 sweet potato
1 russet potato
1 large turnip
1 large sweet onion
1 large yellow squash
3 carrots
1/2 purple onion
Fresh thyme, rosemary and sage

2 tbsp maple syrup
1/4 fig balasmic vinegar
3/4 olive oil (I used half garlic oil and half olive)
Fresh cracked black pepper
Kosher salt to taste

Directions:

1. Peel and dice the potatoes, onions and turnips. Chop up the yellow squash. Try to make all the pieces even sized - it will help them cook evenly 
2. Sprinkle with salt then place in a gallon sized freezer bag. 
   
3. In a small bowl, whisk together the syrup, oil, vinegar. Finely chop the fresh herbs. Add salt and pepper.
4. Place the veggies in the bag and pour marinade over top. 
5. Preheat the oven to 400 degrees.
6. Line baking sheets with foil (you may need two depending on size), spead the vegetables evenly. If they seem a little dry, you can spray them with a little cooking spray. 
7. Roast until slightly caramelized and tender. Depending on your oven, it will take about 45 minutes.

Enjoy!

Thankful

In the wee hours of Thanksgiving Day, what else is one supposed to do besides lay awake and reflect on what they're thankful for this year? It's 3:30am and I've woken with a reflective spirit, quite fitting for a day like today. So, here is what I'm thankful for this year:

Health. 

This time last year health had shaken the foundation of my family. There is such a mysteriousness centered in illness. It's ying and yang, black and white. One minute everything is fine the next minute no one knows what the minute after that will hold. The waiting, the uncertainty, the emotions; I'd taken health (both of myself and my world) for granted for a long time before last year. Words cannot begin to cover how grateful I am that I have my Mom back in both health and happiness.

Education. 

Four years ago, this wouldn't have come close to making my list. After finally graduating, and doing so Summa Cum Laude, I now can feel the power of higher education. It's not just about earning more money, scoring a better title to slap on business card or bragging about your school's stats. For me, having the opportunity to go to college was a personal triumph that taught me the power of persistence, discipline and consistency. I am so thankful that I can say that I am the first person in my family to earn a college degree.

Solidarity. 

I'm just about seven months into my 'real life' and I am thankful for a sense of solidarity. I am thankful that I don't feel like all those 'it's okay to be totally lost in your twenties' articles. I am thankful that my parents raised me to value a day's work. Some days, I've felt completely insane working two jobs. But, damn, how lucky am I to have two jobs where there are so many people more qualified than I am who can't even find one? I'm lucky to have found peace, for the most part, with myself this year, too. You can read more about that here.

Family.

"Home wasn't a set house, or a single town on a map. It was wherever the people who loved you were, whenever you were together. Not a place, but a moment, and then another, building on each other like bricks to create a solid shelter that you take with you for your entire life, wherever you may go." -Sarah Dessen. At the end of the day, there is nothing in life that I am more thankful for than my family. Each year, different friends disappear, people change, life changes but the one thing that remains a constant is by far the most important. The unwavering support, brutal honesty, deep belly laughs, the rescue calls to Dad, the crying calls to Mom, the 'does this make me look fat' questions to my oh-so-honest sister - that's where it's at.

There are also things I am thankful for which are far less profound and much more mundane but still, I am thankful for them. To name a few: caffeine (my drug of choice), shoes (but more so the feeling that accompanies buying and wearing anything over 3 inches), my kitchen, GPS, weekly check-ins with my Hammy Q, cheap wine, bare feet, thrift stores, Pinterest, people who really piss me off, freedom of speech, my Special Olympics athletes, the color black, the quilts my Mom has crafted me, elastic, fresh blonde, cuss words, cold Chinese takeout, tupperware, modern medicine, dirt and my ole Cobalt.

Happy Thanksgiving to all!