Cream of Mushroom Soup

…with Truffle Oil.

Yes.

cream of mushroom soup

 

This was better than I expected it to be. Like really, really good actually. Rich and comforting Saturday night grub. I cleaned the house and took down the Christmas stuff yesterday so I deserved it! I served this soup with a 3 ounce filet for myself (a larger one for Travis) and some cooked cabbage on the side. Then I watched 2 movies and went to sleep! The end.

Cream of Mushroom Soup

  • 1 tablespoon unsalted butter
  • 2 shallots, finely diced
  • 3 large cloves of garlic, minced
  • 2 packages white button mushrooms, sliced thinly
  • 2 teaspoons sherry vinegar
  • 2 heaping tablespoons flour
  • 3 cups chicken stock
  • 1 cup milk
  • 1/2 cup cream
  • 1 teaspoon of white truffle oil (per bowl) for serving (optional…but HELLO)
  • sliced green onions or chives (optional)

Method

  • Melt butter in a pot over medium heat and add shallots and garlic. Cook for a couple of minutes until they start to get tender and add the mushrooms. Add kosher salt and freshly ground pepper. Stir around every 30-45 seconds until they are tender and then add vinegar. Let the vinegar evaporate a little and add the flour by sprinkling it over the mushrooms and stirring at the same time, let cook for about 2 minutes while continuing to stir. Add stock and bring to boil. Lower the heat a bit and stir in milk and cream. Once that came to a simmer I turned the soup down to low. Serve with a teaspoon of white truffle oil and maybe some thinly sliced green onion.

Beet Salad with Arugula, Blue Cheese and Walnuts

It’s Sunday! I enjoyed some coconut yogurt with blueberries, topped with homemade granola for breakfast. My sister Angela made me a bag of granola for Christmas and then I also scored my Mom’s bag because she left without hers!! Woot!! Travis and the dogs when for a little ride on the skiff while I took a shower. Soon we are headed to Cape Henry Lighthouse to take advantage of the beautiful 60+ degree December weather before it rains later today. Tonight will be a shows and movies lazy night and I can’t wait!

I was prompted by my sister Zandria to get on my blog and share a recipe that I made for Thanksgiving…and have made many times before. She asked me for the recipe (because it’s so awesome!) and made it for her husbands family for Christmas.

Sometimes I make this salad with golden beets, regular red beets or a mix of both. These beets can easily be found at Whole Foods any time of year. I wash and cook the beet greens too. They are awesome with a little red wine vinegar. I’ve also had candy cane beets and white beets from the farmers market but of course they are only available seasonally.  They are worth the time to make them ahead of time before serving so that they can have a chance to chill.

Beet Salad

Beet Salad

  • 2 bunches of beets (3-5 beets per bunch)
  • baby arugula or mixed baby greens
  • walnuts
  • crumbled blue cheese
  • Newman’s Own Oil and Vinegar dressing

for the Beets: 

I shop at Whole Foods and their beets come 3-5 beets to a bundle (depending on size) and include the greens. First chop the beet stems off at the top of the beet, cut the long skinny end off of the root end (if any) and cut the beet in half or quarters depending on their size. No need to peel the beets. Put them in a pot and fill with water at least an inch over the beets (they cook for way longer than potatoes and you don’t want to water to evaporate before they are cooked…this has happened to me before!).
Test done-ness with a fork. When done drain into a colander and let cool for about 15 minutes. When they are cool enough to touch you can peel them by just pushing the skins off with your fingers. Then I put them in a container to cool completely in the fridge because I think they taste better cold. They can be made the day before.
to assemble Salad:
In a large salad bowl add baby arugula, beets, chopped walnuts and either crumbled blue cheese or goat cheese. I have made my own dressing before (lemon or a balsamic vinaigrette) but on Thanksgiving I used Newman’s Own Oil and Vinegar dressing. Toss salad and serve! Serves 3-4 people.

Thanksgiving Menu 2014

It’s almost here!

Eatwhateveryouwantday…I mean Thanksgiving.

So who’s coming? My 2 sisters and their husbands. My 2 nephews. My 2 brothers (one is bringing a girlfriend I haven’t met!). My Mom. My fiance and son. I can’t wait to see everyone! The only partial bummer is that we have to wait to have Thanksgiving until Friday because my sister Angela has a fire-fighter husband :)

The not bummer at all is that my new house has a second fridge. It’s SO frivolously wonderful not have one fridge sopackedthatyoucantshutthedoor! We’re living the good life I tell you!!

Apps

Veggie Tray with ranch dip. This is a must in our family. We eat on this ALL afternoon.

Thyme and Garlic baked Camembert. To be served with misc crackers and pita.

Dinner

Baked ham.

Roasted turkey. Butter under the skin (lots!). Rosemary, thyme, garlic and onion stuffed.

Arugula salad with beets, blue cheese, walnuts and shallots. Oil/vin dressing.

Mashed potatoes. Whole milk, butter…the norm.

Stuffing. Whole Foods organic in the bag kind. Dressed up with celery, onion, fennel and shiitake mushrooms.

My sister Angela’s fab 5 cheese mac-n-cheese.

Mom is bringing sweet potato casserole, collard greens and maybe something else.

Desserts

Candied Pecans.

Sweet Potato Cheesecake with Oat Pecan Crust. Whipped cream!

My sister Angela and my Mom will both bring surprise desserts to share.

I’ll take some follow up pics so you can see how awesomely amazing everything turned out!!!

Estate Sale and Consignment Store Finds

As you may (or may not) know, our family moved from Richmond, Va to Virginia Beach, Va back in August. We moved from a 3 story townhouse in downtown Richmond to a 1 1/2 story house with our own yard, a pool which is off of the Lynnhaven River. Our dogs love being able to run out of the back door and be in their own yard. I may be creating a new blog or changing the name of this blog to go along with my new coastal lifestyle! Be on the lookout!

I’ve been to a few sales and consignment stores recently and once again came away with some awesome deals! I love when I can sell something I can no longer use and spend the money on something “new to me”.

I bought this desk at a consignment store. The owners of the shop purchased it and re-stained the top and distressed the bottom of the desk and the chair with Annie Sloan chalk paint. My friend Lindsay introduced me to chalk paint a month or so ago and this was the first time I had seen it used it person. I spent 3 hours last Sunday reading blogs about it. I think I’m hooked! The desk will be perfect for my guest bedroom/craft room…especially after I paint the bright-obnoxiously-blue walls!

my new desk

This is a basket that I got from an estate sale for $2. It could easily hold a pie or be a tray for a plate. It’s super sturdy and heavy too.

pie basket

At the same sale I got an antique wooden box that at one time was used to ship tin foil. They wanted $45 for it but it was the last day of the sale and everything was half-off. I couldn’t resist it at that price! The bags and misc items in the middle of the picture are fishing lures and such that my fiance picked up. I also got a small metal stool for $1.50. I may use it  for decor or for my nephews to reach the sink to brush their teeth when they visit :)

misc estate sale finds

I was super excited about these baskets when I snagged them for $4. Something told me they were worth a lot more. Sure enough when I got home and did a Google search I found the same nesting baskets listed for $85! I’m keeping them!

nesting baskets

nesting baskets

That’s all for now. I have a side table I’m currently working on painting and re-tiling that I’ll share here soon!

 

Easy Chicken Pot Pie Soup

Today was raining and drizzling ALL day. Totally called for some comforting soup. This soup totally feels like eating a pot pie…well yes…minus the yummy crust. If a soup could be creamy and healthy all at the same time this is it. Next time I’m making biscuits.

Check out this crazy carrot. It looks like it has little legs!

baby carrots

Chicken Pot Pie Soup

  • 1 rotisserie chicken, torn into pieces
  • 2 tbsp olive oil
  • 2 whole leeks, washed and thinly sliced
  • 1 cup sliced baby carrots (and more for munching)
  • 3 ribs celery, diced
  • 6 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • 2 tbsp all purpose flour
  • 1 cup half and half
  • 4 cups of chicken stock
  • 1 cup of frozen corn
  • 1 cup of frozen peas
  • Additional salt and pepper to taste

Method

Add the olive oil to a large stock pot, then toss in your leek, carrot, celery and garlic. Season with salt and pepper. Stir, and cook for about 5 minutes. Add in the rosemary and thyme, stir and cook for about a minute. Add the flour, and stir again, making sure to get all of the vegetables coated in the flour. Cook for a couple of minutes, then add in the half and half. Cook for about 5 minutes or until the mixture begins to thicken. Add in the chicken stock, corn and peas and season with a pinch or two of salt and cracked black pepper. Bring to a simmer and cook for about 10 minutes. At this point the soup is ready! To make it a little more decadent serve with cornbread or biscuits!!

Eating Lately

Lunches:

Salad! Leftover chicken sliced. Romaine. Cucumbers. Red onion. Herb goat cheese. Diced roma tomatoes from my garden.

salad

Soba noodles with shrimp, broccoli and edamame. I made this for my sister Angela and my nephews when I went to visit them for the day. The kids tore it up!

Canned albacore “salad” with celery, onion, relish, dijon and vegenaise. Served on toasted 9 grain bread. I also ate a few celery chunks and some leftover green peas.

Fried eggs. Rye toast. Banana and strawberry slices.

Huevos rancheros from Lunasea. YUM!

brunch

Dinners:

Navy beans cooked with a ham bone that I froze back in the spring. Also made a pumpkin chocolate chip bread and corn muffins while the beans were cooking.

corn muffins

Baked croaker and spot fish with lemon. Locally caught, because we caught the fish! Salad.

salad

Seared boneless, skinless chicken breast topped with sauteed mushrooms. Golden beets.

Grilled flat iron steak. Steamed broccoli sprinkled with nutritional yeast. Coleslaw.

 

Eating Lately

Lunches:

Quinoa tossed with leftover black bean salsa (no one was eating it WTH!) and topped with shredded cheddar. This was lunch for 2 days.

mex quinoa bake

 

Chipotle!! A burrito bowl with brown rice, black beans, sofritas and all the fixin’s. I was working in Richmond and my nephew had a dentist appointment around 1:30 near where I was so my sister Angela agreed to meet me here for lunch before his appointment. So fun!

Had a lunch meeting with another colleague and they brought in Olive Garden. I hadn’t eaten their salad and bread-sticks in forever!

Scrambled eggs, with tomato, onion and spinach and then topped with sliced avocado.

Dinners:

Stuffed red peppers: brown rice, cooked crumbled ground sirloin, spices, chopped almonds, jalapeno and cheese. I’m leaving something out but it’s ok. Maybe I’ll post the recipe soon. They got rave reviews from my guys.

Grilled flat iron steak and a salad with chopped romaine, cucumbers, onion, feta and Newman’s Own oil/vinegar dressing.

Shrimp and grits. Roasted brussel sprouts.

Ate out at Froggies Cantina during their open mic night. I had crab legs and a side of green beans. A few stolen bites of mac-n-cheese may have happened :)

Grilled fish (that we caught!). Orzo with sauteed mushrooms and a bit of melted brie. Sauteed zucchini and onions.

Pan seared chicken breast with a roll. Carrots and cucumbers.

Since I don’t have pics of the food I ate, I’ll share one of the fish we caught!

fishing