I knew that sommeliers were very knowledgible and good ones are worth their weight in gold. But I didn’t know that the test was this stressful. (link)
Ok, it’s not my potato project, but this little kid did one and quickly found out the effects that pesticides have have on food. Would you want to buy vegetables that couldn’t grow roots? (link) (via by friend Blue)
As we’ve stated before, Nat & I love cheese. It’s a must-have in our household and we once had a DEFCON 2 type emergency when we ran out before our weekly grocery trip. Anyways, here’s a nice list of what cheeses are OK to eat once the moldy part has been removed. From looking at the list it looks like soft cheeses are to be thrown out if there’s mold and hard cheeses are OK to eat once you cut off the mold. (link)
I love Broccoli soup. I am not a huge fan of cream of broccoli, but more so pureed broccoli. Cafe Bertnate has the best pureed broccoli soup and I have come to the realization that I will never be able to make anything like it. I have, however, come up with a broccoli soup that is yummy in its own right.
Serves approximately 6-8
- 4 tablespoons of olive oil
- 2 small yellow onions, diced
- 4 cloves of garlic
- 3 bunches of broccoli, chopped, including stems
- 1 large baking potato, peeled and cubed
- 3 cups of low sodium chicken or vegetable stock
- 9 cups of water (or however much needed enough to cover the vegetables)
- juice from 1 lemon
- salt and pepper to taste
- old cheddar cheese for garnish
In a large pot heat olive oil over medium heat. Cook onions and garlic until soft (5-7 minutes).
Add broccoli, potato, stock and water. Season with salt and pepper. Bring to a boil and then reduce the heat and simmer for 20 minutes or until the broccoli and potatoes are tender.
In rounds, puree the soup in a blender until smooth. Only fill the bender up half-way and remove the plastic cap on the lid to let heat escape. Place a dishcloth on top of the hole so it does not splatter. Transfer the soup to a clean pot. You can decide how much water you would like to use from the soup. I like my soup thick, so I did not use all of the water.
Once blended add lemon juice. Season with salt and pepper as needed.
Serve with old cheddar grated on top.
You can serve the soup right away, but I highly recommend that you let it sit for at least a couple of hours (or even overnight). Soup always tastes better after it sits for a bit.
I’ll admit it, Nat is the driving force of our diet. She wanted to eat healthier so we buy more vegetables and since she used to be a vegetarian, we don’t buy a lot of meat. I’m not saying I used eat unhealthy, I just didn’t eat as much of vegetables as I should.
Having seen this video and hearing Dr. Terry Wahls talk about how much changing her diet helped her with her MS, I’m now a changed man. She had trouble walking at one point and was afraid of becoming bed-ridden. She researched and edited her diet and is now back to being very functional. TED talks are amazing. (link)
These are seriously the best! So much so that Marc, who hates peanut butter and chocolate together (insane, right?!) loves them. I have been trying to perfect the recipe for a few months now and I think I finally have it right. If you can’t eat gluten or prefer a very chewy peanut butter cookie these are the cookie for you!
Makes approximately 2 dozen cookies
- 1 cup of chunky peanut butter (chunky makes a huge difference)
- 1 cup of dark brown sugar
- 1 large egg
- 1 teaspoon of baking soda
- 1/2 teaspoon of pure vanilla extract
- 1 cup of semi-sweet or dark chocolate chip
Preheat oven to 350 degrees.
Combine peanut butter, brown sugar, egg, baking soda and vanilla in one bowl and mix well.
Add chocolate chips and mix well.
Wet your hands and roll dough into walnut sized balls and place approximately 2 inches apart on an ungreased cookie sheet. The cookies will spread quite a bit, so do not put more than 10 on a cookie sheet. Also, be sure to keep hands moist during this process so the dough doesn’t stick.
Bake for 9 minutes or until they are nicely puffed and slightly golden brown around the edges. Let cool before removing them from the baking sheet. I know that 9 minutes doesn’t seem like a long time in the oven, but it is just long enough for them to set, but remain chewy! Delicious!
My next goal is to figure out a way to make them with all-natural chunky peanut butter. I will keep you posted if I succeed. Fingers crossed!