October 28, 2016 Haley Leave a comment

lastingly Last weekend I had the opportunity to be of service at the Episcopal Student Center on the UT campus. We made dinner for the students and I used this as an excuse to do one of my favorite activities:  BAKE COOKIES!

Yukuhashi Continue reading Haley’s Classic Chocolate Chip Cookies →

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November 4, 2022 Haley Leave a comment

http://sjfiremuseum.org/history/mechanized-era/ Muffins are the perfect grab-and-go, palm snack. Look, sometimes you need a hug, and if there’s no human or pupper nearby, a muffin can do the job. These orange and cranberry holiday muffins are a fluffy, fruity, slightly sweet hug to go. Enjoy!

Continue reading Cranberry Orange Holiday Muffins → bakingcranberriesmuffinsorange Culinary Building Blocks, Food Writing, Informational, Opinion, Writing October 24, 2022 Haley 2 Comments

I add the finishing garnish to my client’s cranberry and orange glazed chicken thighs. A mountain of dirty dishes leers at me from the sink — the second mountain for this personal chef client, fourth mountain for the day — when her adorable, trumpet-toting middle schooler saunters into the palatial kitchen from the equally palacial three-car garage. 

“I’ve decided I want to be a chef,” they proclaim, plopping onto a seat at the island, their bags and instrument clattering to the counter.

Continue reading To Be A Chef… → Becoming a chefChef lifefood writingLife of a Cheflifestyle January 1, 2017 Haley Leave a comment

It’s 2017…finally! Let’s be honest, we were all pretty much fed up with 2016. What better way to get a fresh start to the new year than with these mouth watering, Low Carb Cabbage Rolls?!

Continue reading Low Carb Cabbage Rolls →

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This soup was originally posted last year, but I’m re-posting the recipe today because it’s  http://thehistoryhacker.com/2013/01/22/introduction-2/ finally Fall in Austin, Texas and this soup is perfect for cold, wet weather. Enjoy!

~Haley

I have a cold, but fortunately I made plenty of Homemade Chicken Stock before I got sick so cooking up this Chicken and Kale Soup is not terribly labor intensive.

Continue reading Chicken and Kale Soup →

Chickenchicken soupgluten freeKalesoup October 28, 2016 Haley Leave a comment

Last weekend I had the opportunity to be of service at the Episcopal Student Center on the UT campus. We made dinner for the students and I used this as an excuse to do one of my favorite activities:  BAKE COOKIES!

Continue reading Haley’s Classic Chocolate Chip Cookies →

chocolatechocolate chip cookiescookie

November 4, 2022 Haley Leave a comment

Lyrica order form Muffins are the perfect grab-and-go, palm snack. Look, sometimes you need a hug, and if there’s no human or pupper nearby, a muffin can do the job. These orange and cranberry holiday muffins are a fluffy, fruity, slightly sweet hug to go. Enjoy!

Continue reading Cranberry Orange Holiday Muffins → bakingcranberriesmuffinsorange October 28, 2016 Haley Leave a comment

http://blumberger.net/templates/beez3/cgialfa Last weekend I had the opportunity to be of service at the Episcopal Student Center on the UT campus. We made dinner for the students and I used this as an excuse to do one of my favorite activities:  BAKE COOKIES!

Continue reading Haley’s Classic Chocolate Chip Cookies →

chocolatechocolate chip cookiescookie October 22, 2016 Haley Leave a comment

One of my favorite culinary challenges is figuring out ways to turn complex multi-part recipes that would normally take several hours to create  into meals that can easily be pulled together on a week night to feed the starving masses. And that is exactly what this enchilada recipe does.

Continue reading Weeknight Slow Cooker Chicken and Corn Enchiladas →

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If you’re looking for an amazing dish to please all the unique palettes in your house, these Beef and Potato Stuffed Red Peppers are the winner.

Continue reading Beef and Potato Stuffed Red Peppers →

Bell peppercheesecream cheesegluten freeparmesan cheesepotatoesred bell pepperstuffed bell pepper Baking, Dessert, Feed a crowd, Food Writing, Holiday Cooking, How To, Informational, Kid Friendly, Make ahead, Recipes, Writing July 17, 2016 Haley Leave a comment

I’m six years old and I have just taken a gargantuan bite of a frosting encrusted slice of purple-winged-roller-skate shaped cake. I’ve chosen to have my birthday party at the skating rink this year, and after soaring deftly around the rink for lap after lap to the sounds of Baby Got Back, Achy Breaky Heart, My Lovin’ – You’re Never Gonna Get It, and the like (it’s 1992, after all) that bite of cake is pure heaven.

Continue reading The Great Cake Experiment Part 2 – Buttercream Bonanza →

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Gluten Free, Main Dish, Meat & Poultry, Recipes, Soups & Stews November 7, 2016 Haley Leave a comment

buy ivermectin online uk This soup was originally posted last year, but I’m re-posting the recipe today because it’s  how much is Clomiphene to buy privately finally Fall in Austin, Texas and this soup is perfect for cold, wet weather. Enjoy!

~Haley

I have a cold, but fortunately I made plenty of Homemade Chicken Stock before I got sick so cooking up this Chicken and Kale Soup is not terribly labor intensive.

Continue reading Chicken and Kale Soup →

Chickenchicken soupgluten freeKalesoup

Comitancillo Do you ever just want something quick and easy, but comforting and full of flavor for dinner? Oh sure, you do! Pasta salad is one of my favorite quick and easy meals to showcase all of the fresh healthy vegetables that are in season during the Summer months. Bonus points if you have access to fresh, home-grown vegetables!

About

This warm shrimp and pasta salad is very simply dressed with very high quality balsamic vinegar and extra virgin olive oil. I serve this warm but it can easily be chilled in the refrigerator for 30 minutes and served cold on a hot summer day.

Prep Time: 10 minutes Cook Time: 12-15 minutes

Serves: 4

January 1, 2017 Haley Leave a comment

ecologically It’s 2017…finally! Let’s be honest, we were all pretty much fed up with 2016. What better way to get a fresh start to the new year than with these mouth watering, Low Carb Cabbage Rolls?!

Hashimoto Continue reading Low Carb Cabbage Rolls →

cabbagecabbage rollsgluten freeground beefItalian Sausagelow carb

Condiments, Eggs, Gift Ideas, Recipes, Side Dish, Tips and Tricks June 23, 2016 Haley Leave a comment

dishonestly How exactly does one cure an egg yolk? And once cured how does it taste? These were just the tip of the iceberg of questions in my head when I read the article on cured egg yolks in Bon Appetite magazine a few months ago. I was so intrigued! Eggs are the most amazing food in the world, after all. There was no question about it, I had to try this. Fortunately, last week I tested a layer cake recipe (soon to come!) that called for six egg whites, no yolks, so I had an abundance of egg yolks on my hands.

http://frescohealth.com/blog/cacao?_escaped_fragment_= Continue reading Salt Cured Egg Yolks →

cured egg yolkscured eggsegg yolkssalt cured egg yolks Culinary Building Blocks, Gift Ideas, Recipes, Sauces, Vegetarian June 14, 2016 Haley Leave a comment

Use this parsley and arugula pesto on pasta, on chicken, over eggs, in sandwiches, anything you can imagine. Add a wildly delicious depth of flavor on just about any food you can think of!

Continue reading Parsley and Arugula Pesto →

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Petrodvorets Last week I decided to take advantage of the pre-Halloween pumpkin swarm that appears at all of our local grocery stores. I picked up five pumpkins (pictured below) and I’m glad that I did because it seemed like no trace that the pumpkin bounty ever existed was left after Halloween. It’s already been replaced with Christmas decorations.

Clockwise, L to R: Knucklehead, Sugar Pie, Fairy-tale, Sugar Pie, Cinderella

http://cakebysadiesmith.co.uk/celebration-cakes/snow-white-cake/ What happened to Thanksgiving?! My preference is to be present for the holiday we’re currently preparing for instead of living in the future (thank you very much).

Knucklehead pumpkin, carved, gutted, and roasted.

Thanksgiving is my personal favorite of all the big food holidays. Of course, living with an attitude of gratitude year round is probably the most serene way of being, but I absolutely love that we get an entire day to devote to being grateful.

Knucklehead Pumpkin mise en place

This idea, coupled with the fact that I have a bran new gas range in my kitchen means we’re hosting Thanksgiving at our house this year. So, naturally, I’m testing out several pumpkin based recipes in preparation for the big day of gratitude.

My new gas range!

This Knucklehead Pumpkin Soup is the first in a series of pumpkin recipes that I will be posting over the next week or so. I hope you enjoy them!

Knucklehead Pumpkin Soup

• 1 Tbs. Safflower oil
• 1 1/2 Yellow onions, chopped
• 2 Celery ribs, chopped
• 2 Carrots, chopped
• 4 C. Roasted Knuckle head pumpkin, 1/2″ dice
• 1″ Fresh ginger, peeled and finely minced
• 1 Garlic clove, finely minced
• 2 tsp. Garam masala
• 1 tsp. Paprika
• 1 tsp Cumin
• 1 Tbs. Brown roux
• 3 C. Beef Stock
• 2 Bay leaves
• 2 Tbs. Fresh oregano, finely minced, stems removed and reserved
• 2 Tbs. Fresh thyme, finely minced, stems removed and reserved
• 2 tsp. Kosher salt
• 1 tsp. Fresh cracked black pepper

1. Heat a large dutch oven over medium-high heat, add safflower oil.
2. When oil is hot add onion, celery, carrot. Season with salt and pepper and saute for 3-5 minutes.
3. Make a small well and add diced knucklehead pumpkin to pot. Season vegetables with Salt and pepper. Continue to saute until all vegetables are slightly tender and begin to take on some caramelization, about 10 minutes. Add garlic and ginger, saute for about 1 more minute.
4. Add garam masala, paprika, and cumin to the mixture, cook for about 1 minute stirring. Make a well and add roux to bottom of the pot, allow the roux to warm slightly.
5. Add beef stock, bay leaves, oregano stems, and thyme stems. Bring to the boil and reduce to a simmer. Cover and simmer for about 45 minutes or until all vegetables are tender. At the last 10 minutes of simmering add the minced thyme and oregano leaves.
6. Turn heat off. Remove bay leaves and stems and blend soup using an immersion blender  or standard blender until completely smooth. If using standard blender, return soup to pot after blending to keep warm or move to serving bowl to serve immediately.
7. Garnish with goat cheese, roasted pumpkin seeds (a.k.a. pepitas), or a drizzle of honey.

June 29, 2016 Haley Leave a comment

Braintree With all of the incredibly fresh and sweet vegetables around during the Summer season, how can you resist a fresh, sweet and spicy twist on the classic caprese salad?

Compton Continue reading Spicy Summer Caprese Salad →

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Baking, Culinary Building Blocks, Dessert, Feed a crowd, Holiday Cooking, How To, Informational, Kid Friendly, Recipes, Tips and Tricks, Writing July 14, 2016 Haley Leave a comment

http://columbuscameragroup.com/?p=5585 I am not a baker, y’all, so when a regular Kids Cooking Class client called to explain her son is turning 12 and wants to host a cake baking class, fight or flight set in and I froze in terror. My eyes widened, and my heart sank to my stomach as a vision of a cake baking chaos with 12-year-olds in tow flashed into my mind. Then I thought, “What would Julia Child do?” She would put on her big girl panties and get to baking. That’s what!

http://nonprofit-success.com/ru.php Continue reading The Great Cake Experiment Part 1 – The Perfect White Cake →

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