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Holidays in NYC

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Here we are, in the 3rd week of January and the New Year is well upon us. We have taken down our Christmas decorations and have stored them as the joy and excitement we experienced with our friends and family just 4 weeks ago, is in our distant past. The holidays bring with them lights, energy, travel and good food. Why not experience this all year round?

New York City is one of those cities where the energy fills the air no matter what time of year or what temperature. I was lucky enough to be able to experience this glamorous city during the holidays with great company.

Our three-day weekend started out with a six-hour train ride to the Big Apple. When we arrived at Penn Station, we were greeted with the hustle and bustle of the city, along with rain and cold temps. A little rain didn’t stop us as we made our way to the hotel, and then headed out to explore the city.

Our first destination was Rockefeller Plaza. As we rounded the corner with our umbrellas in hand, the brightly lit tree brought a smile to my face. We ventured into a wine bar, located right across from the tree in Rockefeller Plaza called Morrell Wine Bar and Cafe. As we browsed the enormous wine list, I settled on a glass of fruit forward French wine from Côtes du Rhône. A warm plate of olives and shaved Brussels sprouts with Applewood smoked bacon were a magnificent treat as we planned our Saturday itinerary.

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Our next stop was to Tiffany’s…. Need I say more? Although a few pieces were quite tempting, simply observing the gems was quite the experience.

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To end the evening, we headed over to Radio City Music Hall, where we had tickets for the 9:30pm showing of The Radio City Christmas Spectacular. Believe me, it absolutely was a spectacular show! The Rockettes, alongside the parade of wooden soldiers, the telling of the Christmas Story with live camels and donkeys and 3D glasses, what more could one ask for?  It truly was an unforgettable experience inside this iconic music hall.

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Stay tuned for day 2 adventures!

Roasted Jerusalem Artichokes

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On one of the coldest Saturdays of the year in North Carolina, I was determined to drive to a farmers market to stock up on needed essentials, such as sauerkraut, kimchi and carrots with ginger from Two Chicks Farm. Much to my surprise and delight, I stumbled upon a booth whose farmer grew Jerusalem artichokes. These little sunchokes resembled ginger and a root vegetable all in one. The farmer explained to me they were from the sunflower family and I could prepare them like a potato. Roasting sounded quite tempting, as I had never laid eyes on these little tubers before.

I was excited with my find and started researching what exactly a Jerusalem artichoke was. I quickly learned that they are not from Jerusalem, rather a native to North America. They grow in the winter months in the central and eastern part of the US. They are rich in nutrients such as Vitamin C, Iron, Thiamin and Potassium. Even though it is considered a starchy vegetable, it has a low glycemic index due to the amount of inulin it contains. Inulin is a carbohydrate that doesn’t breakdown in the human body and may cause GI upset, namely gas, if eaten in excess. As I researched more, I came across that particular tidbit of information in almost every website I visited. I felt as though I had my fair share of warnings, with the ‘Buyer Beware’ theme floating across Google searches that included the words ‘Jerusalem artichokes’.

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Despite the mixed reviews these vegetables received, I was eager to try them. I wanted to know more about their nutty flavor, and creamy texture, apparently similar to that of a globe artichoke. When I decided to roast them with thyme, garlic powder, sea salt and pepper, I couldn’t have been more pleased. These delicate vegetables were light and creamy, had a taste of both artichoke and sunflower. I did abide with the warnings and limited my consumption to a small helping with each meal. I would purchase them again and highly recommend them to anyone who loves to be fascinated with new foods. Since I am a soup lover, these little tubers will be turned into soup the next chance I get. Bon appétit!

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Roasted Jerusalem Artichokes

Serves 2-3

Ingredients:

1 pound Jerusalem artichokes

¼ cup melted coconut oil

½ tablespoon dried thyme

½ teaspoon garlic powder

Sea salt and pepper to taste

Directions:

  1. Preheat oven to 400°F. Rinse and scrub artichokes clean with water (no need to peel), pat dry with paper towel. Slice in half or in thirds, depending on size. Place in bowl.
  2. Add melted coconut oil, thyme, garlic powder. Sprinkle with salt and pepper. Stir to combine flavors.
  3. Place on baking sheet and roast in preheated oven for about 45 minutes, turning halfway through with spatula.
  4. Enjoy as a side dish or a delicious fiber packed snack!

Carrot and Sweet Potato Soup

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As we head into the winter months, making a pot of hearty, spicy soup may just do the trick to warm your body and please your palate. Creating a soup with odds and ends in your fridge along with some unfamiliar ingredients from your spice rack may give you that confidence that yes, you ARE a fabulous cook! It’s a great way to experiment with tastes and textures of foods you are longing to eat together in one spoonful. For me, the taste of carrot and sweet potato crossed my mind. I share with you the results. It will be sure to warm your body through.

Carrot and Sweet Potato Soup

Serves 4-5

Ingredients:

4 ¼ cups Free Range Chicken Broth Low Sodium, divided

1 yellow onion, chopped

2-3 garlic cloves, minced

2 large sweet potatoes, peeled and chopped

1 pound carrots, peeled and chopped

1 bay leaf

1/8 teaspoon cayenne pepper (if you aren’t a fan of ‘heat’ in your soup, I would reduce to a pinch)

½ teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon fine sea salt

½ teaspoon ground black pepper

1 tablespoon dried parsley flakes

Optional garnish:

¼ cup raw pecans

1 tablespoon olive oil

Directions:

  1. Heat ¼ cup broth in a six quart pot over medium heat. Once heated, add in the onions and garlic. Stir the mixture occasionally until the onions are softened.
  2. Add the sweet potatoes, carrots, bay leaf and 3 cups broth. Cover and turn to medium high heat to start simmering. Once simmering, turn heat down to medium and simmer about 5 minutes, stirring occasionally.
  3. Add remaining spices. Simmer another 5-7 minutes until potatoes and carrots are soft enough to pierce with a fork.
  4. Add last cup of broth, simmer 5 minutes.
  5. Take out bay leaf.
  6. Use a ladle to scoop soup into blender, filling one third of the way full.
  7. Use oven mitt to hold lid down and blend until smooth.
  8. Enjoy!

Optional garnish: Heat iron skillet, add olive oil and brown pecans 3-5 minutes.Top soup with pecans.

Welcoming the New Year

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Friends,

It’s that time of year again, as we reflect on the past twelve months and look to a new year filled with aspiring dreams, determined goals and unwavering hopes. Some make New Year’s resolutions; others make a new bucket list. Whatever your New Year’s ritual may be, remember the here and now. Take in Pema Chödrön’s words: “We’ve never experienced this very moment before, and the next moment will not be the same as the one we are in now.” We don’t have to wait until the ball drops in order to experience our excitement, hopes and dreams for life in the New Year.

You may be reading this post for the first time, but realize you are reading for the first time, in this moment. Take a minute to look around the room. You are observing your surroundings for the first time, in this moment, even if you’ve been in this very spot a hundred times before. Notice the colors of the computer, the desk, the chair, the paint on the walls of the room. Are you drinking or eating anything? What are the flavors you are sensing? This moment is its own and will not be like any other.

As we embark on our new adventures as well as our daily routines, pause for a second, and remember this is the first time. Once we start to develop a thought pattern which promotes thinking and feeling in the moment, our mentality of how we should act or what we should say, disappears. A sense of freedom and energy passes through us for a second at first, and overtime will lengthen. We learn from the past and dream about the future, however, we live in the present. Embrace the moment, it as it is like no other. Cheers in welcoming 2014!

Winter Vegetable Soup

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Colder weather is upon us, which means soup season is here. There is nothing like the smell of garlic and onion sizzling in olive oil, starting the base of a hearty soup. Soup is one of those one-pot meals that once cooked, can last for days with the same sense of delight and satisfaction when eating it, as the first day. Not to mention your kitchen will have the lingering aroma of carrots, celery and herbs for a day or two.

Being brought up on canned soups, the thought of making soup from scratch was always a little daunting. Recipes were always a must to start cooking anything, making my own modifications as seemed fit. After recognizing typical ingredients and serving sizes of herbs and spices in soup recipes, I decided to embark on my own soup making adventure. The following recipe is the result of my first home-made soup recipe that I am able to call my own. I am thrilled to be able to share it with you!

Winter Vegetable Soup

Serves 8-10

Ingredients:

Turkey:

1 tablespoon olive oil

1 pound ground turkey

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon fine sea salt

¼ cup low sodium free range chicken broth

Soup:

1 tablespoon olive oil

1 large yellow onion, chopped

2-3 garlic cloves, minced

1 pound carrots, peeled and chopped

1 pound celery, chopped

3 small sweet potatoes, peeled and chopped

3 ¾ cup low sodium free range chicken broth, divided

1 bay leaf

1 teaspoon dried parsley

½ teaspoon garlic powder

1 teaspoon black pepper

½ teaspoon ground ginger

1 teaspoon dried basil

Dash cayenne pepper

Salt and pepper to taste

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Directions:

  1. Heat olive oil in large skillet over medium heat. Once heated, brown the ground turkey, about 8-10 minutes.  When browned, add oregano, basil, salt and broth. Simmer over low-medium heat for 5-10 minutes.
  2. As the turkey is browning, heat 1 tablespoon of olive oil in a six quart pot. Once heated, add in the onions and garlic. Stir the mixture occasionally until the onions are softened.
  3. Stir in the carrots, celery, sweet potatoes, 1 bay leaf and 1 ¾ cup broth to onion mixture. Stir occasionally and simmer about 5 minutes.IMG_0062
  4. Add in the remaining herbs and spices, keep at a simmer until potatoes are soft enough to pierce with a fork, stirring occasionally.
  5. Once potatoes are soft, add in and stir turkey into vegetable mixture.
  6. Add the remaining 2 cups broth to the pot and simmer on low-medium heat 10-15 minutes to meld the flavors.
  7. Add salt and pepper to taste.
  8. Enjoy!

** Add chopped mushrooms to soup when re- heating to give extra earthiness to the dish.

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