Hot Chocolate

Yum! Perfect for this colder weather. Just ignore the nutritional info.
from the LAtimes

Total Time: 10 minutes
"Patissier Cedric Thullier, pastry chef at the Chateau du Pont d'Oie in Belgium, says to reduce or increase the amount of chocolate to vary thickness and the degree of bittersweetness. You'll love it-it's like drinking a bar of chocolate."

1/2 pound fine-quality semi-sweet chocolate with 60% cocoa content, such as Callebaut
4 cups whole milk

1) Finely chop the chocolate and place the pieces in a double boiler set over, but not touching, simmering water or in a heavy saucepan over low heat.

2) Add 2 cups of milk and stir, using a small whisk. Break up the chocolate until it starts to dissolve. Whisk continually until all chocolate is uniformly melted.

3) Raise the heat to medium, add the remaining milk and cook until it comes to a simmer (do not allow the chocolate to reach a full boil).

4 servings. Each serving: 422 calories; 126 mg sodium; 33 mg cholesterol; 25 grams fat; 47 grams carbohydrates; 10 grams protein; 3.34 grams fiber.

(photo via here)

Vegetarian Chili

Can't wait to try Anna's (of Door Sixteen) recipe! This looks amazing.... the chili is the soup above on the right

Anna’s Vegetarian Chili
serves 6-8

1 tbsp olive oil
1 medium onion, chopped
3 medium carrots, chopped
4 cloves garlic, diced
1 large yellow bell pepper, chopped
2 jalapeno peppers, seeds removed, diced
2 celery stalks, chopped
2 tbsp chili powder
28 oz can crushed tomatoes with basil
14 oz can black beans
14 oz can kidney beans
1 cup corn kernels
1 tsp ground cumin
1 1/2 tsp dried oregano
1 1/2 tsp dried basil
2 tsp kosher salt
1/2 cup bulgur wheat
1/4 cup balsamic vinegar

Heat oil in a large pot. Add onions, carrots and garlic; sauté until onions are translucent, about 5 minutes. Add yellow pepper, jalapenos, celery and chili powder; cook another 10 minutes. Add tomatoes, beans (with liquid), corn, salt and spices. Bring to a boil. Cover, lower heat, and simmer for 20 minutes. Stir in bulgur wheat. Cover and simmer at least 30 minutes (I usually let everything simmer for a couple of hours to let the flavors really develop, but it’s okay to take it off when the veggies and bulgur are soft), stirring occasionally to prevent sticking. Just as you’re taking the chili off the heat, stir in the balsamic vinegar. I know it might seem weird to put it in, but trust me—it really does make the chili taste extra amazing.

YUM!

Eat Well

I picked up Williams-Sonoma "Eat Well" last weekend while I was shopping at Costco... it has instantly become my favorite book.

"Revolving around fresh, wholesome ingredients, this guide offers 140 easy-to-prepare recipes designed to help your mind and body achieve peak performance. You'll find smart choices for every meal of the day, along with nourishing snacks and desserts. Culinary inspiration reflects both American and international influences, with a special emphasis on Mediterranean, Asian and California cuisines. Every dish makes the most of nutritious "superfoods" – from antioxidant-packed fruits and vegetables, high-fiber grains and protein-rich tofu to live-culture dairy products, organic meats and flavorful seafood."

I highly recommend it!

www.williams-sonoma.com

Spicy Mac and Cheese

This looks amazing.... just don't look at the nutritional content at the end.
This recipe is from the Purple Palm restaurant in the Colony Palms Hotel in Palm Springs.
(via the LA Times)

Spicy mac and cheese

Total time: 55 minutes
Servings: 6 to 8

1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup heavy cream
2 to 4 tablespoons puréed canned chipotle peppers in adobo sauce (puréed using a food processor or blender), or to taste
1 pound grated medium cheddar cheese (about 5 cups), divided
Salt and pepper
1 pound macaroni

1. Bring a large pot of lightly salted water to a boil to cook the macaroni. Heat the oven to 375 degrees.

2. Meanwhile, in a large saucepan, melt the butter over medium heat. Stir in the flour and cook until it makes a smooth paste.

3. Whisk in the milk and cream, making sure there are no lumps, then whisk in the chipotle peppers and adobo sauce.

4. Stir in all but one-half cup of the grated cheese, a little at a time, until all the cheese is melted and incorporated. Season with 1 1/2 teaspoons salt and one-fourth teaspoon pepper, or to taste. Remove from heat and set aside in a warm place.

5. Cook the macaroni according to the manufacturer's instructions. Drain the cooked macaroni and stir the noodles in with the cheese mixture.

6. Place the macaroni and cheese into a greased 8-inch square baking dish and sprinkle over the remaining grated cheese.

7. Place the baking dish in the oven and cook until the top is golden brown and the cheese is melted through, about 20 minutes. Remove from heat and cool slightly before serving.

Each of 8 servings: 589 calories; 24 grams protein; 47 grams carbohydrates; 3 grams fiber; 34 grams fat; 21 grams saturated fat; 108 mg. cholesterol; 894 mg. sodium.

DIY Ice Cream Parlour

Yum!

(via eat.live.shop., via eatdrinkchic)

Going Organic

An excerpt from the NYT article "Five Easy Ways to Go Organic"

5 organic foods that can have the biggest impact from Dr. Alan Greene author of "Raising Baby Green"

1. Milk: “When you choose a glass of conventional milk, you are buying into a whole chemical system of agriculture,” says Dr. Greene. People who switch to organic milk typically do so because they are concerned about the antibiotics, artificial hormones and pesticides used in the commercial dairy industry. One recent United States Department of Agriculture survey found certain pesticides in about 30 percent of conventional milk samples and low levels in only one organic sample. The level is relatively low compared to some other foods, but many kids consume milk in large quantities.

2. Potatoes: Potatoes are a staple of the American diet — one survey found they account for 30 percent of our overall vegetable consumption. A simple switch to organic potatoes has the potential to have a big impact because commercially-farmed potatoes are some of the most pesticide-contaminated vegetables. A 2006 U.S.D.A. test found 81 percent of potatoes tested still contained pesticides after being washed and peeled, and the potato has one of the the highest pesticide contents of 43 fruits and vegetables tested, according to the Environmental Working Group.

3. Peanut butter: More acres are devoted to growing peanuts than any other fruits, vegetable or nut, according to the U.S.D.A. More than 99 percent of peanut farms use conventional farming practices, including the use of fungicide to treat mold, a common problem in peanut crops. Given that some kids eat peanut butter almost every day, this seems like a simple and practical switch. Commercial food firms now offer organic brands in the regular grocery store, but my daughter loves to go to the health food store and grind her own peanut butter.

4. Ketchup: For some families, ketchup accounts for a large part of the household vegetable intake. About 75 percent of tomato consumption is in the form of processed tomatoes, including juice, tomato paste and ketchup. Notably, recent research has shown organic ketchup has about double the antioxidants of conventional ketchup.

5. Apples: Apples are the second most commonly eaten fresh fruit, after bananas, and they are also used in the second most popular juice, after oranges, according to Dr. Greene. But apples are also one of the most pesticide-contaminated fruits and vegetables. The good news is that organic apples are easy to find in regular grocery stores.

***Here's a great grocery store shopping guide with a list of the "Dirty Dozen" - the 12 most pesticide contaminated foods

Recipe Timer

Designed by Emma Caselton, this timer/recipe book is just what I need!

(via Make, via Yanko Designs)

Frozen Lemonade Pie

This looks to die for...
Great recipe from Renee over on eat.live.shop.

4 cups frozen vanilla yogurt

¾ cup frozen lemonade (thawed)

Prepared graham cracker crust

Whipped cream topping

1. Mix together the frozen yogurt and lemonade.
2. Pour mixture evenly into the pie crust. Cover and freeze for at least 4 hours.
3. Top with whipped cream before serving.

A + R Store

My roommate introduced me to this website with a ton of fun kitchen/decor items...
http://aplusrstore.com/

Oil and Vinegar Carafes

Rinse and Chop Fold Up Cutting BoardCarve Your Own Postcard

Magno Radio

Ice Orb

Candlestick Vase

Yum! Strawberry Lemonade

This recipe for strawberry lemonade from Nicole over on So Haute! looks divine... Click the link for instructions and more photos!

Sweet Summer Strawberry Lemonade
5-6 large lemons

1 lb strawberries

5 cups cold water (approx)

A concoction of simple syrup made from 1 1/2 cups sugar dissolved into 1 cup of warm water.

Tea Kettles

So I've made a resolution to drink more green tea.... as a result I've become obsessed with finding a cute tea kettle...

Vintage Danish Style Enamel Glazed Black Teapot Kettle with Wood Handle

Copco Porto 1 1/2-Quart Stainess Steel Tea Kettle

Vintage Forest Green Enamelware Teapot with Wooden Handle


Calypso Basics 2 Quart Enamel on Steel Teakettle

Summer cooking/entertaining tools

My mother just send me a fun package with a bunch of cooking/grilling tools for summer.. needless to say it spawned an obsession with cooking tools/utensils. I got really into the Williams Sonoma website and the video tutorials posted about each tool.

Grill Tray

Because this tray conducts and retains heat, you’ll find it useful for cooking nachos, fajitas and other dishes on the grill, on the stovetop or in the oven – and then keeping them warm at the table. Or use it for serving chilled dishes: Just refrigerate or freeze the tray before use. Made from a patented aluminum alloy with a pewter-like appearance, it’s hand made at a family-owned Pennsylvania foundry established in 1892. Heatproof to 1000°F. Hand-wash. Williams Sonoma - $50

Found Soda Crate
Once used to cart sodas to vending machines and restaurants, each individual crate showcases unique variations and timeworn character that comes from years of use. Add a nostalgic touch to picnics and gatherings, or use them as a stylish storage option. Pottery Barn - $15

Jalapeño Pepper Roaster
Stuff jalapeño peppers with cheese and other savory ingredients, then fire roast them over an outdoor grill. We’ve redesigned the roaster based on customer feedback so that the holes are now larger. Holding up to 18 stuffed or whole peppers upright, our jalapeño roaster imparts delicious smoky flavor while keeping the chilies a safe distance from the flame and preventing them from falling through the grate. After grilling, removing the peppers is simple. Dishwasher safe. Williams Sonoma - $19.95

Pineapple Easy Slicer
Transform a prickly pineapple into a stack of juicy rings in seconds with the aid of this cleverly designed stainless-steel slicer. Insert the heavy-duty cutting shaft into the top of a trimmed pineapple, apply light pressure and twist the handle. The tool swiftly cores and slices the fruit, leaving its shell intact. Hand-wash. Williams Sonoma $24.95