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Posts Tagged ‘carrots’

  1. Banh Mi Sliders

    March 12, 2014 by Bake Up, Little Suzy

    Finished tray of banh mi

    Two years ago, I had never tasted Vietnamese food. And today I would “Hey, Kool Aid” through a brick wall if I thought there was a banh mi on the other side of it.

    Open Banh Mi

    What can I say? People change. As I’ve mentioned before, I’m scary allergic to bell peppers, ginger, coffee, curry, and wasabi. But (in recent months) that hasn’t stopped me from experimenting with Asian flavors I’ve never before tasted in entirely inauthentic ways!

    Close up banh mi

    This delightfully tiny, non-lethal slider version of the classic banh mi features sweet and savory pork, quick pickled vegetables, sriracha mayo, salty peanuts, and fresh cilantro on sweet Hawaiian rolls.

    Continue reading for Banh Mi Sliders recipe

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  2. Top Ten Recipes of 2012

    December 30, 2012 by Bake Up, Little Suzy

    Happy Holidays, imaginary internet friends! And congratulations on surviving the end of the world. Now I’m off to Barnes and Noble to demand a refund for my Mayan wall calendar. Wish me luck!

    In the meantime, I hope you’ll take another look at the 10 most popular recipes I shared this year.

    S’mores Fried Ice Cream with Chipotle Chocolate Sauce

     

    Asparagus Lasagna Slice

    Asparagus Lasagna with Pancetta, Goat Cheese, and Lemon

     

    Baked Churros with Cinnamon Ice Cream and Dulce de Leche

     

    Loaded Baked Potato Grilled Cheese Sandwich

     

    Cinnamon Roll Grilled Cheese Sandwich

     

    Oatmeal Cream Pies

    Homemade Oatmeal Cream Pies

     

    Cookies and Milk

    Toffee Cashew Cookies

     

    pie crust crackers

    Chicken Pot Pie Soup with Pie Crust Crackers

     

    Jalapeno Popper Grilled Cheese Sandwich

    And the most popular recipe of 2012:

    Pepperoni Stuffed Chicken

    Pepperoni Stuffed Chicken Breasts

    Here’s to a delicious (and gooey) new year!


  3. Hearty Lentil Soup

    March 14, 2012 by Bake Up, Little Suzy

    Y’know how sometimes the dumbest thing ever can be hysterically funny, particularly when someone else finds that same dumb thing inexplicably funny?

    And how the harder you try to maintain composure, the funnier that stupid thing may seem, until the both of you dissolve in giggles with tears streaming down your cheeks and soda shooting out of your nose?

    That’s what it’s like spending time with my friend, Sharee.

    She and I took a trip to Los Angeles with my mom and Handsome Greg a coupla years ago, and we savored every opportunity to embarrass them (and ourselves) with our mindless, uncontrollable laughter.

    Sharee has since become a most dignified photographer, and she recently sent me these gorgeous photos of her favorite lentil soup, along with the mouth-watering recipe.

    Based on the pics, you’d think food photography was her specialty, but she’s actually focused more on maternity, baby, and family portraits.

    Check out her portfolio here.

    Shoot her an email if you’re looking for a Twin Cities photographer to capture the most beautiful moments in your life. Or if you just need someone to snort root beer with.

    Continue reading for the Hearty Lentil Soup recipe

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  4. Chicken Pot Pie Soup with Pie Crust Crackers

    February 5, 2012 by Bake Up, Little Suzy

    Welcome to the obligatory Valentine’s Day post!

    pie crust crackers
    This soup recipe is not fancy or expensive. It doesn’t have lobster or truffles or oysters or chocolate. And other than the adorable heart-shaped pie crust crackers, it’s entirely unsuitable for an elegant, romantic Valentine’s Day dinner.

    Chicken Pot Pie Soup
    I made it for Handsome Greg’s lunch, so that he could be embarrassed/warm and fuzzy when he nuked it in front of the dude-bros at the office.

    Honestly, I think the dude-bros likely had a serious case of lunch envy when Handsome Greg brought in these lovely leftovers. The comfort casserole-turned-soup is rich and creamy, with tender, flaky pie crust crackers. I just want to give it a hug. With my teeth.

    Continue reading for the Chicken Pot Pie Soup with Pie Crust Crackers recipe

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  5. Thanksgiving Recipes

    November 14, 2011 by Bake Up, Little Suzy

    Are you still looking for Thanksgiving recipes? You’ve got about a week before you need to shop. Snap to it.

    My Mom's Stuffing   My Mom's Mashed Potatoes   Glazed Carrots with Thyme and Cayenne

         


  6. Chicken Shepherd’s Pie
     with Truffled Mashed Potatoes

    January 17, 2011 by Bake Up, Little Suzy

    My pursuit of the world’s fanciest popcorn for fancy guesties Mom, Aissa, and Alison brought me to Clancey’s Meats and Fish in charming and trendy Linden Hills. I was looking for duck fat and truffle salt – I’d never used either ingredient before. As I waited for the butcher to scoop out a cup of rendered duck fat, I found an unmarked, 3-ounce jar of black truffle salt and handed it to the cashier.

    “That’ll be $3.69 for the duck fat and $25 for the truffle salt.”

    “TWENTY-FIVE DOLLARS FOR SALT!!?!” screamed the voice inside my head.

    I glanced back at the line of well-dressed Minneapolitans behind me, anxious to get home with their fennel pollen sausage and Alaskan sockeye salmon.

    “Yes. Yes, that’s fine. I’ll put it on my Visa,” I heard myself say, in an entirely unfamiliar, just-a-hair-too loud, robot voice.

    Thanks to my pride, I am the owner of 2.97 ounces of earthy, pungent truffle salt, and I’m happily exploring ways to use it in my cooking, tiny pinch by tiny pinch.

    $25 salt and sale-priced frozen veggies cancel each other out, right?

    I started with a thick, rich, comforting chicken stew topped with creamy, buttery mashed potatoes. Then I considered my (very slightly) elevated cholesterol, and made a couple of small tweaks:

    I substituted milk for cream in both the gravy and the potatoes; I cut half the butter in the potatoes and replaced it with a heart-healthy spread; and I used canola oil instead of butter to make a roux for the gravy. Then I added truffle salt to the potatoes, and bouillon and a lemon rind to the chicken stock to boost the flavor lost in cutting the cream and butter.

    It was delicious and rich – the perfect comfort food – and I didn’t miss the cream and butter at all.

    Professor Meowington sez: the lemon really brightens up the flavor of the gravy.

    Recipe below the fold

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  7. Chicken Wild Rice Soup

    January 6, 2011 by Bake Up, Little Suzy

    Chicken Wild Rice Soup
    Wild rice is Minnesota’s state grain, and folks take chicken wild rice soup VERY seriously in these parts.

    While I truly adore Minnesota Chicken Wild Rice Soup™, thick and full of cream, this week I wanted to follow up my recent cheesploitation with something a little lighter.

    So I began with a recipe from Cooking Light, and made a couple of tiny tweaks.

    Next time I prepare this soup, I’ll make one more change: replace the long grain and wild rice mix with plain wild rice. The flavor of the soup was wonderful, but the texture was a bit too soft. I thought it could use a little bite from more wild rice.

    I used the seasoning packet that came with the rice mix, and it seemed to be about a tablespoon of seasoning. Next time I’ll use straight wild rice and add a combination of garlic salt, onion powder, and dried parsley instead.

    Recipe below the fold

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  8. glazed carrots with thyme and cayenne

    December 6, 2010 by Bake Up, Little Suzy

    Yeah, I’m still posting Thanksgiving recipes, most of them on loan from my mom, who rules.

    I love my Thanksgiving Day routine. Every year at Turkey Lurkey Time, Professor Meowington and I shnuggle on the couch all morning, flipping between parade coverage on CBS and NBC in the hopes of catching lips-synched musical numbers from current Broadway shows.

    Then I kiss the cat goodbye, bundle up, and head over to Mom’s to help prepare Thanksgiving dinner. After Handsome Greg finishes a late lunch with his mom, he drives over to my mom’s place to assume his annual position as bartender, potato ricer, table setter, and finally, turkey carver. At that point, Mom and I are completing the last minute tasks – Mom makes the gravy, and I prepare the glazed carrots.

    It’s in those last frantic moments of food prep – when all three of us are bustling about Mom’s condo – that I become aware that I’m cooking in someone else’s kitchen. Where are the measuring cups? Wait, the brown sugar is in the fridge? It’s sort of like wearing bowling shoes. It feels unfamiliar, but it generally works fine.

    "I love how the lemon cuts through the richness."

    And the carrots, along with the rest of the feast, were delicious. The pinch of cayenne could’ve been more generous – I was afraid of overdoing it on the heat, so I used it sparingly. Next time I’ll probably use a shy 1/8 teaspoon. The thyme (from Mom’s hallway herb garden) brought a nice earthiness and tempered the sweetness, and the lemon juice cut through the richness beautifully. This is our permanent Thanksgiving carrot recipe.

    Recipe below the fold

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  9. carrot and walnut muffins

    October 25, 2010 by Bake Up, Little Suzy

    I adore breakfast. Pancakes with maple syrup, crumbly scones, fresh fruit, smoky bacon, eggs with runny yolks and toast to dip in it like fondue. I love it all.

    And yet I rarely make time to eat a proper breakfast in the morning. In fact, breakfast is so regularly neglected in my house, that I’m a little surprised it hasn’t yet asked for its CDs back.

    I’m not a morning person. Most mornings I eat breakfast at my desk at work, and by breakfast, I mean a mug of instant oatmeal.

    On work days, I need a breakfast that’s tasty and portable. And that’s exactly what I found in these carrot and walnut muffins.

    The secret to moist muffins is conjoined yolks.

    They’re sweet, fluffy, moist, and robust. I hesitate to even call them muffins. They’re more like unfrosted cupcakes that one can eat in the morning, if one is providing extra special, loving self-care.

    One day I’ll use this very muffin recipe to make carrot cake cupcakes with cream cheese frosting, perhaps topped with candied cumquat slices. The cake? Will be exactly the same.

    Recipe below the fold

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  10. chicken soup risotto

    September 13, 2010 by Bake Up, Little Suzy

    This dish is the perfect marriage of Italian comfort food (risotto) and American comfort food (chicken soup). I made it for the second time on Sunday, and it did, in fact, improve my emotional status.

    Chicken thighs, carrots, and mushrooms were all on sale last week. Mom had celery remains that needed to be used up or forsaken and flat-leaf parsley from her patio herb garden ready to harvest.

    My favorite Chicken Soup Risotto seemed the perfect choice for Sunday dinner, plus lunch for the week, until I realized midday that I had no chicken stock, or even chicken bones, in the freezer. And so my simple comfort food became an all-day affair of roasting the chicken and making the stock.

    The aroma of roast chicken, celery, and onions in my apartment was literally intoxicating – for my cat, Atticus “Tigger” Meowington. When he wasn’t shamelessly begging for chicken in the kitchen, he was lolling about, belly up on the dining room carpet, tongue sticking out and legs splayed in all directions.

    Of course, it worked. As I shredded the chicken I left bits in Tigger’s food dish. Look, I’m not made of stone.

    Recipe after the fold

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