lunch today

i made the Red Pepper Beet Soup for lunch today and it was a HUGE hit! i recommend it to everyone trying to eat healthier. (especially for husbands that don’t eat enough veggies)…
a few notes on the recipe:
*i skipped the oregano (because i didn’t have any)
*i garnished with parsley, but we didn’t like this so skip it!
*i forgot to add lemon juice at the end. i’ll try it next time i make this soup, but we didn’t miss it.
*sprinkle with lots of goat cheese – it really adds to the flavor!

Twice Baked Sweet Potatoes

i found this recipe on The Nesting Project and i think my toddler is going to LOVE it! i cannot wait to make these for her

INGREDIENTS
4 large sweet potatoes
6 oz mascarpone
2 oz unsalted butter
1/2 cup Pecorino Romano Cheese
Salt and pepper to taste

Bake sweet potatoes at 350 degrees for about 45 – 50 minutes or until cooked through. Take out of the oven and let cool for 5 minutes. Cut potatoes in half and then scoop out the sweet potato (leave the skin and shell) and put in a mixing bowl with mascarpone, butter, cheese and salt and pepper. Use a potato masher and mix the sweet potato mixture together. Add back into the potato skin with a spoon (or put in a piping bag with a large tip) Bake at 350 degrees for another 20 minutes.

vintage floral mugs

$24 Rust Belt Threads

Traditional Pan de Muerto

i found this recipe on one of my favorite blogs, spanglishbaby.com. it is so delicious and definitely on my list of recipes!

Pan de muertos (Spanish for Bread of dead ones) (also called pan de los muertos, or bread of the dead) is a type of bread traditionally baked in Mexico during the weeks leading up to the Día de los Muertos, which is officially celebrated on November 1. It is a soft bread shaped like a bun with bone-like pieces. Day of the Dead bread is eaten on Dia de los Muertos. On Dia de Los Muertos, everyone eats at the gravesite.
(Wikipedia)

Ingredients

*4 c. flour (3 3/4 c. flour +1/4 c. flour)
*3/4 c.sugar + 1 Tbs. Sugar
*1/2 c. unsalted butter
*1/2 Tbs. yeast
*3/4 c. milk
*3 large eggs
*1/2 tsp. salt
*1 tsp. cinnamon (optional)
*zest of one orange (optional)
*1/2 tsp. anise seed (optional)
*plus 1 egg for a wash, and extra sugar for dusting

In a large bowl combine milk, yeast, orange zest, 1/4 c. flour and 1 Tbs. sugar. Let stand for 30 minutes, then add the three gently beaten eggs.

In a separate bowl combine 3 3/4 c. flour, 3/4 c. sugar, salt, cinnamon and anise. Add this flour mixture to the wet mixture, kneading with you hands (at this point the dough will feel very sticky, kned until it is only slightly sticky. You may add an extra teaspoon of flour at a time if needed.)

Allow the dough to rest for 10 minutes. Add the butter to the dough working it until fully incorporated. Shape into a ball, grease and lightly flour. Place in bowl and cover with a damp towl to rise for 2 hours.

Separate dough into 6 parts. Shape 5 into balls and place on a greased baking sheet. Decorate the tops of the rolls with the remaining dough by rolling the dough into coils and strips that look like bones.

Allow the bread to rise for an additional hour in a warm place. brush tops of bread with egg white and dust with sugar. Bake in a preheated oven at 350 degrees for 25-30 minutes.

Ukranian Red Borscht

after buying a ton of red beets and trying the Red Pepper Beet Soup yesterday, i decided to hunt for a delicious Borscht recipe. i found this one which looks so delicious and nutritious!

INGREDIENTS
* 1/2 lb. cubed beef stew meat
* 3 medium beets, peeled and shredded
* 3 carrots, peeled and shredded
* 3 medium baking potatoes, peeled and cubed
* 1 tablespoon vegetable oil
* 1 medium onion, chopped
* 1 bay leaf
* 4 cups beef broth
* 1/2 medium head cabbage, cored and shredded
* 2 cups diced tomatoes, drained
* 3 cloves garlic, minced
* 2 tablespoons red wine vinegar, or to taste
* salt and pepper to taste
* 1/2 teaspoon dried thyme
* 1/2 teaspoon fresh (or freeze-dried) dill weed
* 1 teaspoon white sugar, or to taste

* Sour cream and fresh parsley to top

DIRECTIONS
*Season stew meat with salt and pepper and brown in a pan for 3-5 minutes. Remove from heat and add to a large stock pot.

*Fill a large pot halfway with the 4 cups of beef broth and bay leaf and bring to a boil. Add the beets and boil for about 15 minutes, covered. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the diced tomatoes. Keep boiling away at medium heat.

*Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Transfer to the pot. Add red wine vinegar and other herbs and seasonings to taste. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes.

*Ladle into serving bowls, and garnish with sour cream and fresh parsley.

recipe and photos by matzoandrice.wordpress.com

Red Pepper Beet Soup

my husband was talking about the health benefits of red beets this weekend so i am experimenting with red beet soups. (i would also like to find a really yummy
Borscht recipe)

i think he might really like this one because it has red pepper in it!

INGREDIENTS
1 tablespoon oil
1 medium onion, chopped
2 red peppers, diced
2 beets, peeled and diced
4 cups water or stock
1 tablespoon ground coriander
2 tablespoon dried oregano
Salt and pepper to taste
Juice from one lemon

In a saucepan, heat oil over medium heat. Cook onion, stirring occasionally, until translucent, about 4-5 minutes. Add peppers, beets, water, coriander, oregano, salt and pepper. Bring to a boil, cover and simmer for about 45 minutes or until beets are very tender. Let cool slightly and add lemon juice. Carefully puree in batches in a blender until smooth. Serve warm or chilled. Sprinkle with goat cheese if desired.

asparagus cake

this cake is a work of art!
*150 full-size green fondant spears, a dozen at a time, snipped to look as realistic as possible
*about 400 asaparagus tips dusted them with several shades of green edible dusting powder
to learn more visit sweetapolita.com

indian corn cupcakes

these look so real. nothing says fall like gords and indian corn! hellocupcakebook.com