burgers all day every day

HALLELUJAH it’s finally grilling season!! 

To me, there’s no better way to kick off Memorial Day Weekend than with a proper grilled burger. I love all types of burgers but there’s something about a classic cheeseburger with special sauce, lettuce, tomato and grilled onions on a brioche bun, mmmmmm. 

Over the years I’ve perfected my secret sauce and well, I’m going to make it not so secret because it’s too good not to be shared! 

I like to make a batch of this and keep it in a mason jar in the fridge so I can have it on hand whenever I get a hankering for a burger. It tends to last about a month but I’m not an expert on these things. I go by the rule of is there mold? No? Does it smell funky? No? Then you’re probably safe. You do what feels right to you but definitely make this sauce for your burgers this weekend.

On an important side note, thank you to everyone who has served or is serving our country. I don't take my freedom lightly and have the most respect to people who have and continue to defend our country. I'm proud to say both of my grandfathers served, one of them even earned a purple heart. This weekend I will be toasting to their memory with a juicy burger in hand. 

secret sauce

yields about 1½ c.

ingredients:

⅔ c. mayonaise 

⅓ c. ketchup

¼ c. yellow mustard

2 TBSP dill relish

1 TBSP cognac

½ tsp onion powder

½ tsp garlic powder

In a small bowl, mix all the ingredients until fully incorporated. Transfer to a jar and store in the fridge until you’re ready to use. It gets better with time but I let it sit at least 20 minutes before using it. 

improv style:

i’m a fan of creamy things. some people like it less. if you’re one of those people, up your ketchup and minus your mayo game.

i’m also a BIG dill pickle fan, i don’t mess around with the sweet stuff. you can easily swap for sweet relish if that’s more your thing.

no cognac? this my friends is something i highly recommend. it adds such depth of flavor a touch of sweetness. you could leave it out but you could also sub for brandy - just don’t use a flavored one. you could also try a dry sherry. 

onion and garlic powder are often my secret weapon when cooking. they pack a one two flavor punch. you could also try fresh garlic and onion but it will make your sauce chunkier and it won’t last as long in the fridge. if you do the fresh route, i would recommend going easy on the garlic, it can be quite dominant.

i like yellow mustard. there’s something intense about grainy mustard for me. dijon is good but in this it tends to take over a little much. i go more for that creamy background flavor that compliments the beef. you can easily use your favorite mustard here though.

fresh cracked pepper would be a nice addition to the sauce if you’re into it. what do you put in your secret sauce? 

carrot risotto

i’m going to keep this short and sweet because you need to stop everything you’re doing and go buy LOTS of carrots to make this recipe ASAP. i’ve discovered loads of great recipes on Food 52 lately, this being one of them. 

my favorite thing about this risotto is that although it’s a hearty dish, it somehow feels light and totally seasonally appropriate. i shot this recipe back in april and intended to share it with you as a vegetarian easter dinner idea. yeah… work has been keeping me pretty busy lately - sorry about that! mostly sorry because i’ve kept this recipe from you for so long. 

we roast, caramelize, puree and shred the carrots first. the recipe might seem like a lot of work for risotto but by doing the carrots 4 ways, you get a rich, full-bodied carrot flavor. it's worth every step and then some. 

carrot risotto

adapted from katherine martinelli via food 52

yields 6 servings

ingredients:

7 carrots

2 tsp. sugar

1 tsp. salt

1 TBSP butter

1 c. arborio rice

½ c. dry white wine

2 TBSP butter

1 onion, diced

2 garlic cloves

4 oz mascarpone

½ c. grated parmesan cheese

34 oz vegetable stock

preheat oven to 375º F. 

slice 4 of the carrots into thin, even rounds. divide them in half - try to keep the smaller ones together and the larger ones together. it will help with even baking. 

caramelize the smaller rounds in a medium sized skillet over medium-low heat. melt the butter and add in the carrots sugar and salt. give them a gentle stir and watch them closely. once they’re golden on one side, flip them over and cook. it will take about 10 - 15 minutes. place them on a paper towel to cool. if any of the pieces get slightly overdone, that’s ok. 

roast the other half of the carrot rounds on a baking sheet drizzled with olive oil. sprinkle them with a pinch of salt and pop them in the oven for 15 - 20 minutes until tender and golden. 

shred 2 of the carrots on the large grate of a cheese grater and set aside. chop the remaining carrot into small pieces and cook in a small sauce pan with 1c. water. boil until they’re soft & can be mashed into a carrot puree. 

put the chicken stock into a stockpot and heat over medium-low. coat the bottom of a large pan with a drizzle of olive oil. add the onion and cook until slightly translucent. add in the shredded carrots & and cook for 3 more minutes. add in the rice and smashed garlic cloves. cook for 1 minute and then pour in the wine. stir for 1 minute and then add in the carrot puree & 1 ladle of vegetable stock. stir continuously adding in a ladle of broth as it gets absorbed by the rice. the rice will be finished when it’s al dente & the liquid is absorbed & no longer soupy. add in the roasted carrots & half of the caramelized carrots, parmesan and mascarpone cheese. garnish with remaining caramelized carrots. 

improv style:

you can use chicken stock if you don’t have vegetable stock. you can omit the white wine and add in extra stock instead. i like the flavor the wine gives it - i use kendal jackson chardonnay because i love the buttery richness that an oaky chardonnay gives the dish. you could also use a sauvignon blanc or pinot grigio. 

green smoothies round 2

Where did the last 3 months go? I swear it was just the holidays and the next thing I know, BAM, it’s Spring. How has it been so long since I’ve posted?! You probably thought I’ve abandoned you, right? I promise I haven’t. This Winter in Chicago has just been so… COLD. And I’ve been so busy and tired and and I’ve had great intentions of sharing what I’ve been up to in the kitchen with you guys. I just never got around to testing, shooting and writing all of the thoughts in this crazy head of mine. Plus, polar vortex. No human should ever have to experience -40º F let alone 3 different times!!

Just because the sun is out longer during the day doesn’t mean that 36º is Spring, Chicago. Lets close our eyes and pretend that Spring has sprung, for reals. Or maybe you’re already in Spring mode because you don’t live in one of these crazy states with freak cold weather. Did I really just rant about the weather for 2 paragraphs?! I promise I’m not usually that person… 

Lets talk about feel good things. Like cats, new shoes, lipstick and green smoothies. Green smoothies?! Ever since I discovered them over 2 years ago, I’ve been making one for breakfast almost every morning. It’s a natural boost of energy and such a great way to start the day. I’m always looking for new combinations of ingredients to keep from getting bored. My latest favorite is a bit more “advanced”. I say that because when I first started making green smoothies I used unsweetened almond milk and was heavy on the fruit. Eventually you get more and more used to the bright and fresh flavors of the greens and begin to crave it. There’s lots of ways to tweak this recipe to cater to whatever level green smoothie drinker you are - novice to advanced. 

green smoothie

yields 1 serving

ingredients:

1 stalk dinosaur kale

1 c. leafy greens (spinach, red leaf lettuce, romaine, etc…)

2 limes, juice + pulp

1” ginger, peeled & roughly chopped

3” cucumber (skin on)

3 mint leaves

1 green apple

1 c. brewed green tea, chilled

Place all your ingredients in a blender (starting with the kale and ending with the iced tea) and blend on the highest setting for 1 - 2 minutes. Add more tea or water as needed to reach your desired consistency. 

improv style:

i like the balance that the green apple gives but if you don’t have green apples, you could use any apple you have on hand. no kale? you can add a little bit more leafy greens or just leave it out. no brewed tea? just use water!

more of a beginner? leave out the kale and stick to spinach. you can do 1 - 2 apples to amplify the sweetness too. if you’re going to use almond milk i would consider leaving out the cucumber as it might be a weird flavor combo.

finally, you can add in your favorite bonus heath food too! think chia seeds, flax, hemp, etc… 

*note, i'm not usually a mint fan but in this recipe, it's subtle and very balanced. if you're like me, give this mint recipe a try.

**curious about what blender to use and my first discovery of green smoothies? check out the post here. yes, my kitchenaid blender is still going strong 2+ years!

holiday leftovers part 1

The holidays are in FULL swing and I couldn't be more excited about it. It's a great excuse to get together with friends, family and everyone who's special in your life. Holidays come with a lot of excess and leftovers. Which in my book is an exciting thing because it means I get experimental in my kitchen on new ways to improvise dishes. This week I'm going to share a few ideas of things you can do with all those random leftovers in the house. 

First up, a winter sangria. Nothing is more festive than a holiday cocktail, amiright?! I'm a huge fan of sangria so this drink is inspired by the Spanish classic. 

Is it just my family or do you guys buy a bag of fresh cranberries every year and forget about it in the back of the refrigerator?! This happens without fail EVERY year. I decided to put those bad boys to good use since once again, they were forgotten about. I always like to have a bottle of Martinelli's Sparkling cider for the kiddos but that usually leaves me with an almost full bottle of cider at the end of the night - they just don't drink that much… or maybe they're too little to drink that much. Either way, I made it work in my favor! That plus leftover wine from the evening come together to make this super simple sangria. Leftover rosemary from that roasted turkey?! Yep, we're using everything here! Who's thirsty?

Winter Sangria

Yields 4 servings**

ingredients:

1 c. fresh cranberries

2 - 3 TBSP rosemary simple syrup

1 c. sparkling cider

2 c. white wine (pinot grigio or sauvignon blanc are my favs)

1 honey crisp apple, sliced or diced

rosemary simple syrup:

¼ c. water

¼ c. sugar 

3" piece of rosemary

To make the simple syrup:

Combine all ingredients in a small sauce pan and cook over medium high heat until sugar is dissolved. Set aside to cool. This can be made a week in advance. Just put in a mason jar or tupperware container and into the fridge it goes! I like to leave the rosemary in it to continue flavoring the syrup but also so I know what the heck it is in my refrigerator!

Cocktail assembly:

Place your cranberries on a baking sheet in a flat layer in the freezer. We'll use those instead of ice cubes so we don't water down our cocktail. Nothing worse than a watery cocktail!

Mix all ingredients (minus the cranberries) together in a pitcher and let it sit for 30 min in the fridge for the mixture to get happy. When you're ready to serve, add in the cranberries and fill your glass. Cheers to the holidays!

**Sounds yummy but you want to make a full batch?! Here's the quantities:

2 c. fresh cranberries

¼ c. TBSP rosemary simple syrup

2 c. sparkling cider

1 bottle. white wine (pinot grigio or sauvignon blanc are my favs)

2 honey crisp apples, sliced or diced

rosemary for garnish

improv style:

this drink pairs really well with any roasted meat. especially turkey and chicken. the subtle rosemary flavor is really refreshing. if it scares you, go ahead and leave it out. Like the idea of herbs but don't have any rosemary? thyme would be the next best herb to use. basil works too but i prefer to save that for my blueberry basil fizzes. 

don't have sparkling cider? you could totally use regular apple cider. in fact, i think i'd probably prefer it that way! not a fan of cider? try using cranberry or white cranberry juice instead. that would be super tasty!

can't find fresh or frozen cranberries? no worries. you can do pomegranate seeds instead. you'll still get that beautiful pop of red color and they're fun to crunch on too. actually, adding them in with the cranberries would be good too! get crazy, it's the holidays! 

no honey crisp apples at the store?! DAMN! they're the best, but that's ok. you can use ANY apple you have on hand. seriously, they're going to get boozy and really are mostly there for the crunchy freshness. 

not a fan of pinot grigio or sauvignon blanc? use what you like to drink! moscato or reisling would be just fine. it would also be super sweet… so if you're into that, do it! chardonnay is ok but not my favorite pairing for this drink. again, if you only like chardonnay, do it. life is too short!

happy holidays!

far from boring health food

I'm all about trying to make healthy choices when it comes to eating. Yes, you have to live and eat well but you also have to treat your body good. It's the only one you get. It's all about balance for me. One of my favorite lunch time restaurants is called protein bar. They have an amazing selection of wraps, salads and my personal favorite, quinoa bowls. Their prices are pretty steep so I've started making my own versions to bring into work. 

This is health in a bowl that tastes nothing like "health". Seriously, I'm very particular about what types of healthy food I'll eat. I have to trick my butter loving, fatty taste buds into the good for me foods. This quinoa bowl is super filling, flavorful and taste bud approved. 

Tomorrow I'll even show you how to turn this into a fun halloween themed lunch or side dish! Kids will go crazy for it. Or, if you're a halloween loving adult like me. Seriously, it's my favorite holiday! That or Thanksgiving. Pretty much anything involving food, orange, fall and dressing up!

mexican black bean quinoa bowl

inspired by protein bar

ingredients:

2 c. cooked red quinoa

1 - 15oz can of black beans drained & rinsed

4 oz can diced green chiles

½ c. salsa verde

1 TSP ground cumin

½ c. chopped tomatoes

2 TBSP shredded sharp cheddar cheese

1 avocado diced

salt + pepper to taste

lime wedges to garnish

In a medium sauce pan, cook beans, green chiles, salsa and cumin over medium heat until warmed, about 5 minutes. Add in cooked quinoa and heat through. At the last minute, add in tomatoes and diced avocado. Stir, plate and top with shredded cheese and a lime wedge. 

improv style:

there are a MILLION ways you can improvise this dish! lets talk types of quinoa… there's white which is most common, red and black. I like the contrast that the red quinoa gives to the dish color wise. taste and texture are almost the same. white quinoa is a little more mushy but barley. any type you choose will be great! 

lets talk veggies. corn, jalapenos, diced peppers, peas, carrots, green onions, raw onion (preferably red or white), cilantro, and many many other ingredients would make great additions or substitutions to the dish. 

i love salsa verde but you could use any salsa here. additionally, chipotle would be fantastic if you're into smokey subtle heat. tabasco or your favorite mexican hot sauce would be delish too! also, no salsa? not to worry. you can use your favorite taco, fajita, or mexican seasoning mix and add a teeny bit of water to get it coated (try 1 TBSP of liquid at a time). 

i've made this with meat in the past too. chicken, steak, even marinated shrimp would work well. just make sure you season your meat!  it makes a great side but when you add in meat, it's a super hearty dinner or lunch in a bowl!

you can leave the cheese or avocado out but i think they make the dish. not into cheddar? chihuahua cheese or queso fresco would be delish. also, if you're feeling like a dollop of sour cream or greek yogurt, that would be fantastic too! this dish is pretty hard to mess up!

** note these images are missing avocado. mine went bad before i could shoot the recipe but i still prefer the dish with which is why i included it as an ingredient in the recipe!

cocktail contest!

I entered into a contest. I want to win. But mostly, I want to share this cocktail with you because it's AMAZING. The non-adventurous eater is probably thinking I'm out of my mind with this one. TRUST ME, herbs + berries = magic.  I served the leftovers at my cook book club (sin alcohol) and it was a huge hit. Then I sent the recipe to a friend and he too said it was delish! I'm telling you guys, make this, now!

Also, vote for me! Shameless plug, but mamma needs some $$! You'll note the cocktail recipe on the site is different from here. That was a spirit contest so I plussed up the gin amount for them. I prefer a subtle nod of gin with lots of sparkly goodness (aka, the recipe below). Cheers!

blueberry basil fizz

yields about 1 cup blueberry basil syrup

to make blueberry syrup:

1 ½ c. fresh blueberries (frozen works too)

1 c. water

2 TBSP sugar

1 bunch of basil leaves with stems (about 25 leaves)

In a small sauce pan, combine blueberries, water, sugar and bring to a soft boil. Let cook until blueberries burst. Turn off the heat and add basil leaves + stems, let steep in the blueberry mixture for 10 - 15 minutes. Pull the basil leaves out and pour the mixture through a fine mesh sieve, Pressing all of the blueberry goodness through the strainer. Chill until ready to serve.

for the cocktail:

yields 1 cocktail

ingredients:

½ oz gin

1 oz blueberry basil mixture

½ c. crushed ice

top with prosecco (about ½ c.)

garnish: fresh blueberries and torn basil leaves.

Combine gin, blueberry basil mixture and ice, shake or stir. Pour into a glass and top with prosecco. Garnish with torn basil leaves and fresh blueberries. I like to serve it in a stemless champagne flute but a rocks glass looks pretty too.

improv style:

first thing, this is a cocktail, you don't REALLY have to measure. just dump, dump, mix and sip! this is just my guide to the cocktail, choose your own adventure!

this can be made with just gin, berry mixture and sparkling water, likewise with just prosecco + blueberry basil syrup. if you want a refreshing summer drink sin alcohol, just mix about 2 TBSP of the mixture with ½ c. sparkling water. sparkling coconut water or even coconut milk would be delish too.

not a blueberry or basil fan? try blackberry rosemary, raspberry thyme, lavender blueberry - you see where i'm going here. 

good herbs for this: mint, rosemary, thyme, lavender, basil, or rosewater (technically not an herb, but it's in the plant family). 

good fruits: any berry, citrus fruit, stone fruit. 

fun mix in's: flavored sparkling water, gin, vodka, sparkling wine, white wine (fancy wine cooler anyone?!), coconut water, iced tea?! 

basically i'm saying everyone could use a little fruit + herb action in their life. Especially in beverage form.  

berry salvage

I've been on a bit of a fruit kick the past few weeks. I've gotten a TON in our CSA and I couldn't be happier. The thing is, I've had a pretty insane 2 weeks of traveling and work and that left me with a pint of  "I need to do something with these strawberries now or they're getting tossed". Since they were a little past their prime in regards to eating them plain, I decided to go back to a dessert my mom made me a few years ago.

It might sound a little weird or gross, but trust me, this dessert is to die for! Plus it has fruit so it's healthy, right? You start by making a pretty typical caramel but then you hit it with some aged balsamic at the end for an awesome acidic kick that transforms the dish. A couple minutes of that caramel cooking with fresh sweet strawberries makes for a sensational sauce. For those more adventurous in the kitchen, I know you're vibing with me right now. Top that sauce off with some chilled, lightly sweetened lemony mascarpone cheese and you've got yourself a lighter summer dessert that will impress your ______ (friends, family, man, whoever). The best part? I think a few basil leaves sprinkled on top makes it even more amazing. It's got that whole fresh, caramely sweet thing going on and I like it. Best part? It comes together in 15 minutes start to finish! 

strawberry balsamic caramel + lemon mascarpone

yields 4 servings

ingredients:

for the sauce:

½ c. packed brown sugar

2 TBSP butter

2 TBSP aged balsamic vinegar

pinch of salt

1 pint of strawberries cut in half or slices (however you prefer)

for the cream:

8 oz mascarpone cheese chilled

juice of ½ a lemon (about 1 TBSP)

zest of a lemon

2 TBSP powdered sugar (to taste)

to garnish:

basil leaves or some lemon zest

in a medium sized bowl, combine cheese, lemon juice + zest, and powdered sugar. stir or whisk until incorporated. place in refrigerator and let it chill while you make your caramel sauce. 

in a large pan place sugar and butter over medium heat. when the mixture melts and starts to bubble, keep a close eye on it. you'll want to make sure to cook it until the sugar dissolves but you have to be careful not to burn it. this will take about 7-8 minutes. once the sugar is dissolved and the mixture is caramelized, pour in your vinegar. it will bubble and go crazy, don't worry, it's supposed to. stir until combined and calmed down and then add in your strawberries and cook for 1 more minute. this will let the strawberry juice combine with the sauce and warm them up a bit. 

place a scoop of the mascarpone mixture in a bowl and drizzle your balsamic strawberry caramel over the cheese. top with basil leaves (if desired). 

improv style:

this can be done with regular granulated sugar if you don't have brown sugar. cooking method is the same but it might take a little longer to melt. you might also have to add some extra liquid to thin it out depending on how thick you like your caramel.

i love the italian flavors here but if you're not a fan of herbs with dessert, you can totally leave out the basil. lemon and mascarpone play so nicely with this mixture but if you're trying to be budget conscious, mascarpone can be substituted for vanilla ice cream. this is actually really good over ice cream and takes even less time since you don't have to make the cheese mixture. just put your lemon zest and juice in with the caramel sauce and you'll get the same flavors. if you want to do the whole cheese thing, you could try substituting for a combo of goat and cream cheese or just plain goat. ricotta would be interesting too (i'm not a huge fan of the texture but if you are, i think it would play nicely here).

strawberries really shine and hold their shape well but i'm sure this would be great with blackberries, blueberries, probably even raspberries. use what you have on hand! don't have aged balsamic? that's ok, you can totally use regular balsamic vinegar -or- you can cook your balsamic down until it's a thick syrup and you'll achieve a similar flavor/consistency. i personally think aged is a lot less harsh and has a more round and sweet flavor than non-aged which is why i use it. again, it's all about what you like so just go with that! nothing complicated, just a few simple ingredients that come together to make something magical!

green machine

I had one of those work weeks where I didn't have a second to breathe, let alone grab lunch. After 4 days in a row of catered pizza for lunch, pizza for dinner and the occasional greasy chinese takeout I was feeling sluggish and run down.

There was a time when I did 80-90 hour work weeks and it was just fine. I'm now officially old because that 82 hour work week KILLED me. Saturday morning on my way to the office I walked past a restaurant called Protein Bar - their tagline stated "We do healthy healthier". Feeling run down from the long hours and pizza, I went in for some breakfast. I ended up getting a "green juice" - my body craving something fresh. This juice was composed of spinach, kale, lime, cilantro and pineapple. I was nervous and excited all at the same time. I'd heard great things about green smoothies and juices but quite honestly I considered it food for health crazed people, not for people like me, who worship butter and salt.

Call me a health nut but this juice changed me. It might have been because I was delusional and overworked but it was exactly what I needed. I felt energy for the first time in days and it made me feel good from the inside out (if that even makes sense). I was hooked after my first one. 

I've been making green smoothies almost every morning for the past 2.5 months now. I've had some that were ok and most that were fantastic. I've joined the "health crazed" people while maintaining my love of butter and salt. It's all about balance, right?! I love the beautiful green smoothies I have for breakfast. They're vibrant and so perfect for Summer. They don't taste like gross veggies, they actually have a subtle sweetness (which can be adjusted based on preference). I've learned the secret to a good green smoothie thanks to my friend Natalie from college - unsweetened vanilla almond milk. I tried this stuff back on the detox and HATED it. It was gelatinous and just plain gross in my cereal. If you, like me had a bad first experience with almond milk, please give it a second chance. I did and it completely transforms this smoothie! 

A few things about green drinks… I had a hard time deciding between blending and juicing. Ultimately, I went with smoothies so I could get all the fiber and nutrients from the fruits and veggies. Once I decided on smoothies, I had to pick a blender. Lots of friends recommended a Blendtec or Vitamix but if you, like me don't have $500+ to shell out for a blender, you'll go a more reasonable rout. I did a lot of research and finally ended up choosing a kitchen aid 5-speed blender. This sucker cuts through kale and apples like nobody's business. There's never any chunks in my smoothie and I'm very satisfied with my purchase. Plus they sell it at Macy's and there's always some sort of sale or discount you can apply to it. For $180 full retail, it's much more cost effective than the high end blenders. Hopefully one day I'll own a fancy blender but until then, my kitchen aid works just fine. 

On to actual smoothie making… there's a million variations and things you can add to make a great smoothie. I've recently discovered chia seeds (again, thanks to my friend). They're flavorless and honestly, I don't notice them in my smoothie because they get pulverized - BUT, they're full of OMEGA 3 and antioxidants so I toss some in with my smoothie and I feel better knowing I'm getting some extra nutrients. I know they probably sound scary, but they're really not. If you're not down with going extra healthy (I don't blame you), you can leave them out no problem. I've added in some Emergen-C when I was feeling on the verge of sickness and that worked nicely too. TONS of improv suggestions below, just wanted to share some disclaimers before you read the recipe and went running for the hills when you saw chia seeds. Can't find them at your grocery store? You can get them on amazon, I use this brand. Seriously, don't be scared by them, they're secret health.

green smoothie

yields about 24 oz (one large smoothie or 2 small ones)

ingredients:

2 handfuls of spinach (about 2 cups slightly packed)

1 handful of kale leaves (i usually do dinosaur kale)

1½ c. unsweetened vanilla almond milk

1 T. chia seeds

1 c. frozen pineapple chunks

Combine all ingredients in a blender until smooth. Pour and enjoy… it's that easy! This isn't rocket science, just dump and pour and adjust to your taste! 

improv suggestions:

any combination from the various categories will work, use your favorites! also, if you're new to green smoothies, start with spinach as it's the most mild. Avoid greens that don't have nutritional value like iceberg and romaine. if your fruits aren't frozen, add about 5-6 ice cubes to the mix. 

greens (about 3 c.): 

spinach, kale (any variety), arugula, collard greens, mixed spring greens*, ½ an avocado


*you want a green that has a lot of nutritional value so skip the iceberg and stick to the darker leafier greens

frozen or fresh fruits (about 1 - 2 c):

pineapple, apple (with peel, it gets blended up), raspberries, blueberries, blackberries, cherries, bananas, orange, lime, lemon, peaches, kiwis (2), plums

liquid base (about 1 - 2 c):

milk, almond milk, soy milk, coconut milk, goat milk, rice milk, brewed iced tea (black, green, herbal), water, yogurt, orange juice, lemonade, grapefruit juice, iced coffee, carrot juice, apple juice, cranberry juice

extras (about 1 - 3 T.):

peanut butter, almond butter, unsweetened cocoa powder, espresso powder, cinnamon, cayenne pepper, chia seeds, flax oil, protein powder, powdered vitamin packs, emergen-c or airborne, oatmeal

a little sweeter, please (to taste):

stevia sweetener (i like truvia), honey, agave nectar, sugar, molases, any artificial sweetener of your preference


Matt's favorite green smoothie (more brownish, but still):
1 frozen banana
3 c. spinach
1½ c. soy
1 giant spoon of peanut butter
1 T. chia seeds
1 T. espresso powder
1 packet truvia or a big squirt of honey

what's your favorite combination?! 

chili for this chill

The weather in Chicago has been a bit cold the past week. I'm not complaining by any means. We had unseasonably warm weather for a few weeks before that. But this chill in the air has me craving some of my favorite fall comfort foods. This weekend we had a huge tunder + lightning storm. I couldn't pick a better dinner than a big bowl of hearty chili to go along with that storm! 

This is my new favorite chili recipe. I've tried a few from scratch before and this one has everything I'm looking for. A little tang balanced with some brown sugar, a slight kick of heat - just enough to tickle your lips, and lots of hearty, thick chunks of meat and beans. I know in some parts of the country chili is religion - that's not the case where I grew up. I still think this recipe could hang with the best of them! 

balsamic + bean chili

adapted from Sharon Boswell on Allrecipes

ingredients:

2 lbs ground beef

2 onions, chopped

1 carrot, finely grated

6 cloves garlic, minced

12 oz (1 bottle) beer

2 - 25 oz cans kidney beans, drained & rinsed

2 - 28 oz cans diced tomatoes

4 T. chili seasoning

½ t. garlic powder

1 teaspoon onion powder

½ t. cayenne pepper

1 t. oregano

2 T. brown sugar

½ T. worcestershire sauce

1 T. balsamic vinegar

3 T. chili pepper sauce (I got mine from trader joes but you could use your favorite)

4 oz diced green chile

to garnish:

sour cream

shredded cheddar cheese

finely chopped onions

chopped cilantro or parsley

In a large pot, brown your ground beef with a little olive oil. Once meat is browned, remove it from the pan. Add your onions and cook until translucent. Add in carrot and garlic and cook for another 2 minutes until softened. Add your meat back in the pot an pour your beer (I used PBR but any light beer would do), beans, and diced tomatoes. Give it a quick stir and add all of the remaining ingredients. Once mixture comes to a boil, reduce heat to low and gently simmer for about 4 hours, stirring occasionally.

Top with your favorite fixin's and serve! 

improv style:

think of chili as a hodge podge of ingredients. i add balsamic vinegar and a little brown sugar to balance the dish but you can leave it out. this chili is subtly spicy, if you like more or less kick, play with the cayenne and chili pepper sauce or red pepper flakes. don't have green chile? it's ok, you can leave it out. you could also add in your favorite veggies. think red bell pepper, or carrots, sweet potato or corn. 

i like the depth of flavor that beer adds to the dish. don't make the same mistake i once did and use a super hoppy IPA. chili is best with either a porter, stout, or american ale. i like PBR but you could use coors light, miller light, or your favorite light beer. if you're going the stout/porter direction, choose one you love. like the idea of beer but don't have any on hand? you can substitute a little instant espresso powder instead of using a porter or stout. don't want to use beer? that's ok too. just use a good beef stock or water. 

beans or no beans... it all depends on where you're from. for me chili isn't chili without beans. i like kidney beans but you can use whatever ones you have on hand. black beans or pinto beans would be great in this for a little mexican twist! oooh, if you do that, add some corn kernels too, yum! you can also play with the type of meat you use. lighten it up with some ground turkey or chicken breast. try it with a combo of ground pork and chuck, OR don't use ground meat and use chunks of brisket, steak, or even pulled pork. mmmmm, pork.

if you like a thinner or thicker chili, you can add more liquid or thicken it up with some cornmeal or cornstarch.