“Creamy” Potato Vegetable Leek Soup *Dairy Free*

It’s been a while, but that’s only because I’ve been working on delicious recipes and making plans for the next big steps with the blog, on top of gathering recipes together for an E-CookBook which will include lots of acid reflux friendly comfort foods and treats!

I’m trying to include a lot of classic fall comfort foods like cream soups and pumpkin pie but without all the dairy and high-fat content that tends to aggravate Acid Reflux and GERD. I’m one hundred percent satisfied to say I’ve done exactly that with this recipe!

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love Potato Leek Soup, any creamy soup really. All the cream soups! You get it. Anyway, heavy cream is not an acid reflux sufferer’s best friend, and neither is a high onion content. (Note: Onions have a PH level of 5.5 to 6.5, and can trigger AF especially raw. However, cooking the onions may help to lessen the acid stimulation. Keep in mind to do what works for you. What works for me might not work for everyone else, I’m just sharing my tips and tricks that have helped me along the way so far.)  And, moving on…

I literally threw this together when I got home from work today. Just made it up off the top of my head, and I’m so glad I did because it came out amazing!! I was having dinner with my sister, and there were so many vegetables in the fridge that we picked up at our trip to the farmers market, so I put some of those in to get in some extra vitamins and good health benefits!

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Leeks have a PH level of 6.0-8.0 which is fantastic because 7.0 is neutral standing ground. Also fantastic because I adore leeks, and I’m getting pretty tired of having to give up foods I adore. Lucky for me, leeks don’t have to be one of them! And neither does a cozy cream soup. This isn’t a thick cream soup either. It has a very light, slightly creamy texture to it, but it isn’t New England Clam Chowder thick by any means. But subbing almond milk for the heavy cream does just the right amount.

 

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Don’t believe me? The recipe is below, go see for yourself! Happy Fall Cooking friends!

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“CREAMY” POTATO VEGETABLE LEEK SOUP *Dairy Free*

INGREDIENTS:

1 Tbsp Olive Oil

5 Medium Russett Potatoes

1 Large Leek

4 Medium Carrots

2 Celery Stalks (with leaves)

Sea Salt/Pepper to taste

1 tsp dry Parsley and dry Basil

1/2 tsp Tumeric

1/4 tsp Curry

2 Cups Almond Milk (Plain)

32 oz Vegetable Broth (1 Box)

 

INSTRUCTIONS: 

  1. Heat the olive oil in a large pot. Saute the potatoes, carrots, leeks, and celery.
  2. Add the seasonings, and stir until the veggies are coated.
  3. Pour the vegetable broth into the pot and simmer for 10 minutes.
  4. Add the almond milk, and stir until combined.
  5. Put a top on the pot and simmer for 30 minutes, stirring occasionally. Serve this nice and warm, and enjoy!

 

 

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1/2 Dozen Smores Cookies

FALL IS HERE!!!!!!!!!

Summer is great. Really, it is. But I just am very sick and tired of being hot. I don’t like winter so don’t get me wrong, I’m not thrilled about the season change, but I’d rather be chilly and cozy than sweaty and sticky! LOL 

I’m super excited that it’s finally starting to cool down, and I can finally cozy up to a firepit in some sweats! And what better to do that with than S’mores, right? Or, how about, S’mores….in a cookie. 

Yep! I thought you might like that. And you know how so many amazing cookie recipes make a BIG batch, like 32 cookies? And you’re like….wtf am I going to do with 32 cookies? Well, this cookie dough makes only 6 cookies, which is perfect for small gatherings. In our case only about 5 people, but I never mind a leftover cookie. 😉 

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These are too good, marshmallow all gooey in the middle and all! Head on down below to check the recipe out and make them for your next fire pit night! 

1/2 Dozen S’mores Cookies

Ingredients:

2/3 Cup All-Purpose Flour

1/2 tsp Baking Soda

1/4 Cup Imperial Vegetable Oil (I used the baking sticks)

1/3 Cup Brown Sugar

2 Tbsp  white Granulated Sugar

1/2 tsp Vanilla extract

1 Egg Yolk

1/2 Cup Hershey’s S’more Baking Pieces

3 large Marshmallows, each cut in half 

 

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INSTRUCTIONS: PREHEAT OVEN TO 350°F 

1. Mix the flour and baking soda together in a small bowl. 

2. Beat vegetable oil, brown sugar, and sugar for 1 minute in a slightly larger bowl. 

3. Stir in flour until completely mixed, and fold in the S’mores baking pieces. 

4. On a baking sheet lined with parchment paper, drop the cookie dough on by the spoonful. Flatten them out and place a half of marshmallow right in the center. Bake in the oven for 12 minutes and enjoy warm! 

 

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Happy Fall, and until next time, Happy Fall Baking! 🙂 

 

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Blueberry Fig Tart

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Aren’t the inside of figs soooo pretty?

 

TWO posts in one Monday?! You bet!

 

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I don’t care if it’s still a billion degrees out, I’m wearing my brand new fuzzy moccasins and experimenting with all the fall inspired recipes! I can’t stop snacking on these Honey-Maple and Thyme Roasted Carrots that were inspired by a roasted carrots recipe I found in The Easy Acid Refulx Cookbook by Karen Frazier.

As I’ve told you, I learned the lower the ph reading of the food you’re consuming, the less acidic it is. Figs have a ph of 4.6, so they’re right in the middle which my stomach can tolerate. Blueberries have a ph between 4.5 and 5.5, so they’re a less acidic fruit as well.

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Figs and blueberry seemed like such a great combination, so I picked some up at the Farmer’s Market Sunday and made a Fig and Blueberry Tart. We know I love fruit tarts and making them with juicy, fresh summer fruits; so of course, I thought, why not make a fall inspired one? Blueberries are still plump and in season, and the figs are at their ripest right now!

This recipe is super simple and healthy-ish. The figs and blueberries are sweet on their own, so you don’t really need to add any sugar. I didn’t. But, if you do, I suggest using only 1/4 Cup. You don’t want this to be too, too sweet! Ginger and ground cloves give it a warm touch that reminds you fall is right around the corner! And of course, I added an oatmeal crumble topping to throw a few grams of fiber in there!

Check out the recipe below!

 

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BLUEBERRY FIG TART:

INGREDIENTS:

1 Pie Crust (from scratch, or refrigerated)

9 fresh Figs, quartered and sliced

1 Cup fresh Blueberries

Juice from 1/4 of a lemon

1/4 Cup Sugar (Optional)

3 Tbsp All-Purpose Flour

1/2 tsp Cinnamon

1/2 tsp Nutmeg

1/4 tsp Ground Ginger

1/4 tsp Ground Cloves

1 Tbsp Unsalted Butter

 

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INSTRUCTIONS: PREHEAT OVEN TO 350°F, Prep a 9″ pie pan with crust 

  1. In a medium-sized mixing bowl, combine the sugar (if using), flour, and spices.
  2. Have your fruits washed and prepared, then toss the figs and blueberries in the flour/spices mix.
  3. Pour the mixture into the pie crust, and plop the tablespoon of butter on top.
  4. Bake for 45 minutes. Best served warm.

 

 

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Until next time, Happy Baking! 

 

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Bridget and Joe’s Lobster Rolls

There is no one I love cooking with more than my boyfriend, Joe. He is hands down my favorite person to cook with. We’re always coming up with amazing brainstorms together and coming up with the most delicious desserts, and meals!

The first time I ever had a Lobster Roll was last year when he took me to a little lobster shack out on Long Island. I’m awful with remembering names, I completely forgot what it was called! All I know was that this roll was so meaty and creamy, and delicious. Perfect with every bite of that buttery roll, paired perfectly with some thin but hearty home fries.

After that, I was hooked! I want lobster rolls ALL the time, but that’s a super expensive feeding habit, so I like to have them on special occasions. Whether that be New Year’s Eve or a new job, I want to make a Lobster roll. And usually, we do! This weekend I actually did want to celebrate getting my new job, so we ran to the grocery store and grabbed whatever ingredients we didn’t have!

While lobster is expensive, if you already have most of the ingredients in your fridge like lemon juice, and mayonnaise, it should be around $40-$45 dollars for the lobster tails. The Shop Rite by us sells one pack of 2 tails for $20.00 each so 2 packs will cost us a little over $40 with anything extra we purchase.

 

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I could have just eaten these lobster tails right out of the oven! 

 

 

Joe was in charge of making the lobster tails, and coated them in the most delicious butter sauce right before they entered the oven! I took charge of the mayonnaise dressing and we got to work!

 

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Creamy, zesty, with a kick of spice! 

 

 

Okay, are you craving these as much as I am right now? Because I’m about to go out and drop another 40 bucks on some lobster tail just so I can have these again! (LOL just kidding, I don’t have that kind of money) But here’s the recipe below if you want to make some yourself!

 

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HOW TO MAKE BRIDGET AND JOE’S LOBSTER ROLLS:

INGREDIENTS:

4 Lobster Tails (frozen, usually comes in packs of 2)

2 Bread Rolls, Hero Style

 

For the Lobster Roll Dressing:

3 Tbsp Mayonnaise

2 to 3 tsp Lemon Juice (Depending on how tart you like it, I only used 2)

1 pack of Fresh Parsley (I find these hanging in the grocery store by the scallions, etc.)

4 Chives, chopped

1 tsp Old Bay Seasoning

3 drops Tobasco Sauce

 

BUTTER SAUCE FOR COOKING THE LOBSTERS:

3 Tbsp Butter, melted

1 tsp Garlic Powder

1/2 tsp Dry Basil

2 drops Tobasco Sauce

Sea Salt (a few sprinkles)

1 tsp Adobo Sin Pimienta seasoning

Old Bay (pinch)

Italian Seasoning (pinch)

 

DIRECTIONS:

  1. Defrost the frozen lobster tails under running cold water. This should take about 15-20 minutes.
  2. While the lobsters are defrosting, make your butter sauce. Melt the butter, and stir in your seasonings.
  3. Preheat the oven to 450°F. Brush your lobster tails with the butter sauce, and cook them in the oven until they are a nice bright red, about 20 minutes.
  4. While the lobsters are cooking, make your dressing! Make sure your fresh herbs are chopped, then mix all ingredients together in a medium-sized bowl.
  5. Once the lobsters have cooked and cooled, chop the meat and stir into the dressing bowl until all the meat is coated.
  6. Next, spread some butter on the rolls and toast them slightly. Take your toasted rolls out and fill them with lobster!

 

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We paired ours with potato chips and pickles, but you can choose whatever sides you like! 

 

Well, there you have it, friends! As always please remember, if you’re going to use a recipe, PLEASE GIVE CREDIT! No one likes a stealer. 🙂

 

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Until next time, Happy….Fishing! lol

Quick, Easy Rotisserie Chicken Salad

Happy July 3rd, Food Friends!

First of all, I’m sorry, can we just point out that it’s already July? Almost the 4th? Insane. Time is a crazy thing!

And as much as I would love some juicy, grilled corn on the cob and a fat, thick hamburger with extra pickles, it is hot as heck outside so I will not be grilling this 4th.

I do however have some simple, more chill recipes that require minimal ingredients and time. And for the most part, they require no heat!

 

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I love chicken, and rotisserie chickens are great because you can literally do almost anything with them! I’d love to make a creamy chicken soup with shredded chicken one day in the fall!

No soup for the next few months though, that’s for sure. Instead, I’ve focused my energy on crisp, salads! This salad here is a very simple recipe made with light mayo and dried cranberries. The cranberry adds some sweetness and chews to the salad, while some added walnut brings crunch and a little extra salt kick. YUM!

I set mine on a bed of fresh spinach and tomatoes, but you can use whatever greens you like or none at all! This salad goes just fine on its own, and is perfect in sandwich form!

 

 

 

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ROTISSERIE CHICKEN SALAD:

INGREDIENTS:

1 Rotisserie Chicken, shredded

3 Tbsp Dried Parsley

1/4 tsp Garlic Powder

1 Cup Dried Cranberries

1/2 Cup Walnuts, chopped

3 1/2 Tbsp Light Mayonnaise

**Other options**

1 Cup Fresh Spinach, washed and chopped (or whole)

1 Cherry Tomato, sliced

 

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INSTRUCTIONS:

  1. Shred the whole chicken, discard of bones properly.
  2. Once the chicken is shredded, throw it into a large bowl.
  3. Next, add mayo, seasonings, walnuts, and cranberries.
  4. Mix the ingredients together until just combined. Cover properly, and keep refrigerated.
  5. Wash spinach and tomato, cut and slice both. Lay out on a plate and pile a heaping spoonful of the Rotisserie Chicken Salad on top! This also goes well just by itself, or on a toasted roll with fresh lettuce and tomato for a sandwich!

 

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Donut Hole Trifile

Raise your hand if you LOVE The Office! Um…ya, ME TOO! It is one of THE most binge-worthy shows in my book, and I don’t binge a lot. (And I’ve seen the full series multiple times..lol) It is fantastic, no matter what. Happy, sad, bad mood, need to lay and do nothing day, The Office is perfect for any of those times and so many more. I guess I would have to say Jim and Dwight are my favorites, they’re HILARIOUS, and I love the pranks. But of course there are other characters like Meredith and Stanley who are great, and of course, Angela Martin! If you didn’t tear up when she and Dwight finally got married, then idk. I really don’t even know. LOL

 

Anyway, as it turns out, Angela Martin is actually Angela Kinsey, and has a really cool baking YouTube show with her husband Joshua Snyder called Baking With Josh And Ange. The show is great, they have a lot of awesome guest stars and tasty treats! One thing fans of Angela know is that she loves donuts! (Duh, who doesn’t?!) I was so excited when I saw Josh had made a Valentine’s Day Donut Surprise for Angela and posted the how-to video on YouTube.

 

Now, the donuts that Josh made are real donuts, iced with a hole and everything. I don’t have a donut baking pan yet so I had to compromise. I used a mini muffin tin and came out with nice donut hole-ish shapes. So I just called the ones I made donut holes, and they tasted great! The nutmeg adds such a nice warm, hearty flavor that they’re fantastic plain!

 

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I wanted to step it up a notch though. I wanted to do light, and fruity, with warm and sweet flavors, creamy and cold. Oh, the ideas were swirling around in my head! I looked in my fridge and saw blueberries and strawberries, and heavy whipping cream. My baking pantry had a package of vanilla pudding in it, so I grabbed that and put it on the table as well.

First, I chilled my whisks and bowl in the freezer for 20 minutes before whipping the heavy cream. You need the bowl to be cold.

 

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After my bowl was cold enough, I took 1 Cup of heavy cream and beat it on high with 2 tsp of sugar for about 1 minute to form stiff peaks. Set the whipped cream aside while you mix your pudding according to the box directions, and cut and slice your fruit accordingly.

Here, let’s make this easy with a step-by-step below!

 

 

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DONUT HOLE TRIFLE:

INGREDIENTS FOR DONUT HOLES:

1 Cup AP Flour

1/2 Cup Sugar

1 tsp Baking Powder

1/2 tsp Salt

1/4 tsp Nutmeg

2 Tbsp Butter (melted)

1 egg

1/2 cup Milk

1 tsp vanilla

HOW TO MAKE DONUT HOLES!!! 

  1. Mix your dry ingredients together. (Flour, sugar, baking powder, salt, and nutmeg)
  2. Add the wet ingredients to your dry. (Melted butter, eggs, milk, and vanilla) Mix until just combined.
  3. Pour into your greased mini muffin tins, and bake at 350°F for 8 minutes. Let cool on the counter. **For regular donuts like Josh and Ange’s use a donut baking tin**

 

WHAT YOU NEED FOR THE TRIFLE:

12 Donut holes from above recipe

1/2 Cup Whipped Cream

1 Package Instant Vanilla Pudding

Fresh Strawberries and Blueberries (About 1/2 pint each)

 

HOW TO PUT YOUR TRIFLE TOGETHER:

  1. Make sure your pudding has been made according to package directions, and that your heavy cream has been whipped to stiff peaks.
  2. Break up the donut holes a bit. Layer a trifle bowl with the donut holes, pudding, then fruit. Repeat until the bowl is full, top with whipped cream. Chill the trifle in the fridge until ready to serve.

 

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Credit for the lovely painting goes to my sister! 

 

Enjoy this refreshing cold dessert in the summer heat loves! Until next time, Happy Baking!

 

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youtube link baking w/josh and ange channel: https://www.youtube.com/channel/UCQ9qIOTYaUD5g2z9Oiyzvjw

Chocolate and Butterscotch Chip Cookies: Made With Cinnamon and Buttermilk!

Happy July 1st Bakers!

I don’t know about anyone else, but I certainly am staying indoors this weekend; no BBQs for me! Don’t get me wrong, I’d love a nice juicy burger off the grill just as much as the next girl, but the heat is too much for me. It’s like…A TRILLION degrees out there and too much heat gives me a headache. So I’ll stay in and have a nice cool meal like sushi, and bake in the comfort of the A.C.

That’s how I came up with these great biscuits. Originally, I wanted them to be cookies. I actually called them cookies the entire day until I finally came to terms with the fact that they have more of a biscuit texture than a cookie, and are way thicker than an actual cookie should be, so they are officially biscuits.

 

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Delicious, warm and aromatic biscuits. They fill your whole house with the scent of cinnamon and it brought me right back to the beginning of Fall! Oh, how I long for it to be fall right now. To be comfortable in shorts and a sweatshirt, to not sweat the moment I step out of the door. (Okay, enough about the heat.)

I wanted something sweet, but not too sweet, and unique. I had some leftover Butterscotch chips (I can’t remember what from now), and some Milk Chocolate Chips as well. I said, let’s do a Chocolate Chip Cookie variation. YES, ANOTHER ONE. You can never have too many alternatives to a classic staple in the baking world!

 

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So, Butterscotch, Chocolate…I wanted to add ONE more thing because I just never know when to stop. Sometimes it’s good, sometimes it’s bad. This time, IT WAS GOOD! I grabbed the ground cinnamon from the cabinet and tossed a HEAPING teaspoon of cinnamon right into the dry ingredients. (Oh, wait! There’s SEA SALT in here too! 1/4 tsp in the actual batter itself, and then I sprinkled some right on top just as the biscuits came out of the oven.)

I used 1/3 cup of brown and granulated white sugar and used only one teaspoon of vanilla. I didn’t want a strong vanilla flavor overpowering the light sweetness of the butterscotch! And I definitely want to try and get these into more of a cookie form instead of biscuit, although they are great this way! I just want to try and see if I can get them a little thinner and crisper because I think they’d be even more amazing that way! Perhaps instead of heaping them onto the cookie sheet by the tablespoon, next time I will go for the teaspoon. All in a day’s adventure!

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HERE’S HOW! (This makes about 28 to 30 cookies)

 

INGREDIENTS:

3 1/2 Cups AP Flour

1 tsp Baking Powder

1 tsp Baking Soda

1 tsp Cinnamon

1/4 tsp Sea Salt (and a little extra for sprinkling tops if you choose)

1/2 Cup Butter

1/3 Cup Granulated White Sugar

1/3 Cup Brown Sugar

2 Eggs

1 tsp Vanilla Extract

1/2 Cup Buttermilk

1 Cup Chocolate Chips

1 Cup Butterscotch Chips

 

INSTRUCTIONS:

  1. In a medium mixing bowl, combine the AP flour, baking soda, baking powder, cinnamon and sea salt. Set aside.
  2. In a separate slightly larger mixing bowl, cream the butter and both sugars together for about 3 minutes.
  3. Add the eggs ONE at a time to the butter and sugar mixture. You should beat each egg for one minute before adding the other egg/ingredients.
  4. To the buttersugaregg mixture, add the dry and the buttermilk, alternating in 3 parts. (Start with dry, buttermilk, dry, buttermilk, dry, buttermilk)
  5. Stir the chocolate and butterscotch chips in by hand.
  6. Bake at 350°F until they are golden, and your kitchen smells like a cinnamon factory!

 

**When I was making these, I lined my cookie sheet with parchment paper and heaped the dough on in tablespoons. As I said, they came out more biscuit like than cookie, so if you want a thinner, more cookie-like version try a teaspoon instead. That’s what I’m going to try next time.**

 

 

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Until next time, Happy Baking!