A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

Americans who have been to France and come home craving a reminder of their magical European experience, love Vermont cheeses.
—Allison Hooper, founder, VT Butter & Cheese Creamery

Practice not cleaning your plate: it will help you eat less in short term and develop self-control in the long term.
—Michael Pollan

Sweet taste buds develop before all others, that’s why small children love sweets.
—Bronwyn Dunne

Don’t eat breakfast cereals that change the color of milk.
—Michael Pollan

My rule of thumb is, when in doubt, cook more than you think you may need.
—Marian Cunningham, from Learning to Cook


A Love Affair with Fermented Fare

I want to ferment EVERYTHING.  After a couple batches of sauerkraut, tasty, yet lacking in creativity, I bought a giant bag of rejected, “ugly” carrots. You’ve seen them before, or it’s possible you haven’t noticed them, the “juicing carrots” hidden in a nondescript corner of the produce department.

They are misshapen, knobby, and broken.  They are the carrots too unsightly to be displayed for the discerning shopper to choose from an otherwise beautiful produce display.  These rejects are perfect for hiding in a clay pot to ferment to perfection.

I eagerly await the day when Western Medicine Doctors ask about diet and lifestyle when diagnosing and prescribing.  We aren’t there yet, but I believe we are getting close.  If you experience frequent heartburn, headaches, mystery allergies, IBS symptoms, etc., I’m not proposing this fermented carrot recipe will cure you, but questioning your diet and lifestyle will likely take you farther than a new pharmaceutical or some Tums®.

The best medicine we can give ourselves is in the food we eat.  Knowledge of gut health and the benefits of probiotics, such as those found in fermented foods, is becoming increasingly more commonplace.  Some even argue that we ARE our gut bacteria, as our gut health impacts our mood, digestion, and hormone balance (or imbalance!).  If any of this information surprises, shocks, or bewilders you, I highly recommend reading a book on the topic (try Brain Maker by David Perlmutter and Kristin Loberg).

Nutritious meets delicious with these tangy, crispy carrots, fermented with dill and shallot.  They are a great snack straight from the jar or a colorful addition to a dinner plate.  I was inspired by MakeSauerkraut.com

What you’ll need:

Carrots (as much as you have room for in your fermentation vessel)

Flavors (mix and match herbs and spices: garlic, mint, ginger, jalepeño, onion, dill, cardamom, peppercorn, the list goes on)

Sea Salt

Filtered water

Glass jar with tight sealing lid or fermentation crock

What you’ll do:

Mix enough salt water (1 Tbsp salt per 2 cups water) to cover your carrots.  Pick your flavors (I used dill, sliced shallot, and peppercorn) and place at the bottom of your vessel.  Use a glass jar with tightly sealing lid or a fermentation crock.  Do not use plastic or metal.

Slice carrots into 1/4″ carrot sticks, making them 1″ shorter in length than the vessel they will be stored in.  Choose organic and don’t use baby carrots, as they are often treated to maintain color and will not ferment.  Squeeze carrot slices into the vessel on top of the garnishes, and then pour salt water over the carrots.  Be sure carrots are completely covered in water, otherwise mold may grow.

Let sit in a dark place for 1-3 weeks.  If using a jar, burp the jar every day or two to let gasses escape.  Taste after one week, and age until desired flavor is reached.  Move to the fridge when they taste to your liking!  Note they will ferment more quickly in warmer in temperatures.  What takes one week in the summer may take three weeks in the winter.  I fermented mine for three weeks, and despite those of you who may have spring weather, it is still very much winter in Vermont!

Until next time,

Corrie Austin

Posted: 3-24-2019

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They are misshapen, knobby, and broken.  They are the carrots too unsightly to be displayed for the discerning shopper to choose from an otherwise beautiful produce display.  These rejects are perfect for hiding in a clay pot to ferment to perfection.



I eagerly await the day when Western Medicine Doctors ask about diet and lifestyle when diagnosing and prescribing.  We aren't there yet, but I believe we are getting close.  If you experience frequent heartburn, headaches, mystery allergies, IBS symptoms, etc., I'm not proposing this fermented carrot recipe will cure you, but questioning your diet and lifestyle will likely take you farther than a new pharmaceutical or some Tums®.



The best medicine we can give ourselves is in the food we eat.  Knowledge of gut health and the benefits of probiotics, such as those found in fermented foods, is becoming increasingly more commonplace.  Some even argue that we ARE our gut bacteria, as our gut health impacts our mood, digestion, and hormone balance (or imbalance!).  If any of this information surprises, shocks, or bewilders you, I highly recommend reading a book on the topic (try Brain Maker by David Perlmutter and Kristin Loberg).



Nutritious meets delicious with these tangy, crispy carrots, fermented with dill and shallot.  They are a great snack straight from the jar or a colorful addition to a dinner plate.  I was inspired by MakeSauerkraut.com

What you'll need:

Carrots (as much as you have room for in your fermentation vessel)

Flavors (mix and match herbs and spices: garlic, mint, ginger, jalepeño, onion, dill, cardamom, peppercorn, the list goes on)

Sea Salt

Filtered water

Glass jar with tight sealing lid or fermentation crock

What you'll do:

Mix enough salt water (1 Tbsp salt per 2 cups water) to cover your carrots.  Pick your flavors (I used dill, sliced shallot, and peppercorn) and place at the bottom of your vessel.  Use a glass jar with tightly sealing lid or a fermentation crock.  Do not use plastic or metal.

Slice carrots into 1/4" carrot sticks, making them 1" shorter in length than the vessel they will be stored in.  Choose organic and don't use baby carrots, as they are often treated to maintain color and will not ferment.  Squeeze carrot slices into the vessel on top of the garnishes, and then pour salt water over the carrots.  Be sure carrots are completely covered in water, otherwise mold may grow.

Let sit in a dark place for 1-3 weeks.  If using a jar, burp the jar every day or two to let gasses escape.  Taste after one week, and age until desired flavor is reached.  Move to the fridge when they taste to your liking!  Note they will ferment more quickly in warmer in temperatures.  What takes one week in the summer may take three weeks in the winter.  I fermented mine for three weeks, and despite those of you who may have spring weather, it is still very much winter in Vermont!

Until next time,

Corrie Austin"
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      ["post_content"]=>
      string(4306) "It's that time of year, where everyone you know is either sick, getting sick, getting over being sick, or getting you sick.  At least the weather matches the mood; today's forecast: freezing rain!

Nothing battles dreary days and dripping noses like hot, savory soup, especially when prepared and enjoyed in the company of good friends.  I had a date to make homemade French Onion Soup with dear friends Bronwyn & Laurie.  Disappointingly, but  not surprisingly, we were all under the weather and had to reschedule!  Those two are soon headed to the Southwest to enjoy sun-soaked days, so I decided to cook up soul-warming soup solo.



Besides the obvious star of the dish, onion, the key ingredient to French Onion Soup is the broth.  Traditionally, French Onioin Soup is made with beef stock.  However, having recently enjoyed some hearty lamb chops, I decided to make a rich lamb stock.  (Curious readers should check out this article for more information on the difference between stock and broth.)



My favorite way to make stock (or "bone broth"), is to place bones in a slow cooker with any or all of the following: onion, celery, and/or carrot.  I also like to add a seasoning satchel.  For this instance, I used bay leaves and oregano.  Add a couple tablespoons of Apple Cider Vinegar, fill with water, and slow cook on low for 12-24 hours.  Stock is almost impossible to overcook, and time is your friend. The long, slow, cooking process allows the collagen in the bones to break down, which is what we want!  Collagen is great for your nails, hair, and bones, plus is an extra boost of easily digested protein - all good things!



The following recipe is adapted from the Classic French Onion Soup recipe from the Taste of Home website.

Ingredients:

3 Tbsp olive oil

1 Tbsp butter

2 lb onion

3 cloves garlic, minced

1 c. red wine

2 Tbsp balsamic vinegar

48 oz lamb or beef stock

Salt and pepper to taste

1 red potato sliced into 1/4" rounds - or - 12 1/2" slices French bread baguette

2 cloves garlic, sliced in half

3/4 c. shredded Gruyere cheese



Method:

Heat 1/2 the olive oil and butter in thick bottomed pot/dutch oven.  Add onions and cook, stirring often, until tender (about 12 minutes).  Reduce heat to medium-low and cook until deep golden brown (about 45-60 minutes), stirring occasionally.

Add minced garlic and stir for another two minutes.  Add wine and balsamic.  Bring to a boil and cook until liquid is reduced to half.  Add stock, salt, and pepper.  Return to a boil.  Reduce heat and simmer, covered, stirring occasionally, for ~1 hour.

Meanwhile, use remaining olive oil and garlic to either pan fry potato or toast.  Put soup in oven safe bowls, top with potato (or bread) and sprinkle with shredded Gruyere cheese.  Broil until melted. Enjoy!

Until next time,

Corrie Austin"
      ["post_title"]=>
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      ["post_excerpt"]=>
      string(203) "Fight the winter blues with hearty homemade French Onion Soup. Follow the classic recipe, or join me with a creative spin by using lamb stock and going gluten free (I subbed potato for the bread!).  YUM!"
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      ["post_content"]=>
      string(4161) "In the kitchen with Bronwyn, literally! After years of sharing meals and many discussions on preparing food together, Bronwyn and I finally both created some meals to enjoy together.  During mid-February winter blues, nothing says "cozy and content" like tasty food and quality conversations with a dear friend.



Stepping into Bronwyn's kitchen, with its high ceilings, natural light, and pristinely maintained yet charmingly lived-in appeal, is like stepping into a photo shoot for a home decor catalog.  It is surprisingly natural to move around her space, never a struggle to find the perfect utensil or cookware.  The frustration best expressed by the phrase "it's like cooking in someone else's kitchen" does not apply in Bronwyn's home.  Her reputation as food appreciator and connoisseur is most genuinely apparent while cooking with her in her home.

GET INSPIRED!



Kick the day off with farm fresh duck eggs for brunch: eggs sunny side up, half poached in fresh tomato juices, and topped with cilantro  **If you live locally and are interested in duck eggs, we are very fond of bartering - message us below with an idea for a suggested trade!

Got a cold-weather hankering for phở?  Apparently, when that happens to Bronwyn, she makes it fresh!  We slurped rich beef broth with fresh greens and fragrant sauces that were literally hand-carried from Vietnam by a friend returning from a recent trip.



If you followed our recent post on sauerkraut, perhaps you have a batch ready!  (If you enjoy kraut and haven't made your own yet, read this post and try it - so easy and delicious!) A favorite meal to celebrate kraut is with some local pork bratwurst and mustard, served with steamed new potatoes tossed in olive oil with fresh lemon and parsley.



Simple does not mean boring.  Toss chicken breasts is some olive oil, salt, pepper, turmeric, and coriander and roast in a 400° F oven for 22-26 minutes.

Meanwhile, make my favorite carrot recipe: pan-fry some thinly sliced carrots in coconut oil with Merguez seasoning (Recipe below) from the Well Fed 2 cookbook.  Top with plain greek yogurt or creme fraiche.



*Merguez Seasoning

2 Tbsp paprika

1 Tbsp ground fennel seeds

1 Tbsp ground cumin

1/2 Tbps ground coriander

1/2 tsp ground cinamon

1/2 tsp cayenne pepper

1/2 tsp ground black pepper

*Great as meat rub or mix with ground meat for sausage


This coming week, we take on the winter weather with a savory French Onion Soup. Yumm! Until next time, Corrie Austin" ["post_title"]=> string(20) "Dinners with Bronwyn" ["post_excerpt"]=> string(218) "Join me in Bronwyn's kitchen, literally, as we prepare delicious meals to fight off the cold February blues. From simple roasted chicken to exotic homemade phở, celebrate wholesome food and the community it creates." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(20) "dinners-with-bronwyn" ["to_ping"]=> string(0) "" ["pinged"]=> string(94) " http://inthekitchenwithbronwyn.com/recipes/strong-hands-patience-recipes-for-home-fermenting/" ["post_modified"]=> string(19) "2019-02-24 11:36:39" ["post_modified_gmt"]=> string(19) "2019-02-24 15:36:39" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5050" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (24) { ["ID"]=> int(5016) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2019-01-06 11:30:32" ["post_date_gmt"]=> string(19) "2019-01-06 15:30:32" ["post_content"]=> string(6310) "I know I'm not alone in loving the weekend.  Those 63 hours between Friday at 5 and Monday at 8 are bursting with potential.  Think of all the wonderful things you can get done!

THE CULT OF DONE MANIFESTO

Bre Pettis and Kio Stark

  1. There are three states of being. Not knowing, action and completion.
  2. Accept that everything is a draft. It helps to get done.
  3. There is no editing stage.
  4. Pretending you know what you’re doing is almost the same as knowing what you are doing, so just accept that you know what you’re doing even if you don’t and do it.
  5. Banish procrastination. If you wait more than a week to get an idea done, abandon it.
  6. The point of being done is not to finish but to get other things done.
  7. Once you’re done you can throw it away.
  8. Laugh at perfection. It’s boring and keeps you from being done.
  9. People without dirty hands are wrong. Doing something makes you right.
  10. Failure counts as done. So do mistakes.
  11. Destruction is a variant of done.
  12. If you have an idea and publish it on the internet, that counts as a ghost of done.
  13. Done is the engine of more.
I'm pretty sure the "Cult of Done Manifesto" was written for the women in my family.  True to form, I embrace my weekends the way I was wired:

Friday is for To-do Lists

If you were to ask me how I spend most of my time, both professionally and personally, I would tell you: planning.  I was born planning.  I plan my plans.  I plan without even realizing I'm planning.  Though it sometimes infringes on my personal life...just ask my husband...my obsession with planning suits me well in my profession as a Project Manager.  I spend my Friday evenings preparing to get the proper amount of things done with my weekend, while allowing for some relaxation sprinkled in for good measure. My weekend lists include things like: buy heart coffee at Scout & Co (and drink my free cup of joe while there!), meal plan, find new recipes to try, grocery lists, duck house improvements, reading, trips to our gym, etc.

Saturday is for Food Prep

It's a struggle, no, it's impossible, to make enough food for my husband and I to both have dinner with something leftover for my lunch the next day.  I have tried, and he eats it for dinner, so I stopped trying.  Thus, I prepare all my lunches and snacks for the week on my weekend. Some of my favorites: Lunch: Fiesta Crock Pot Chicken - 2lb chicken breast, 1 can corn, 1 can black beans, 1 jar salsa. Toss it all in the slow cooker on low for 6-7 hours.  Shred chicken with a fork.  Serve with sour cream and avocado as a salad over bed of lettuce, or as a burrito with the same additions, or add cubed cream cheese and serve on rice, or anything else that suits your fancy! Lunch: Sauteed Shredded Cabbage and Squash with protein of choice - I LOVE this cabbage and squash recipe!  Very hearty and cozy.  The sage really celebrates the vegetables. Snack: Banana Muffins with Peanut Butter Filling - Go light on the coconut flour to keep the filling creamy.  Freeze the peanut butter balls.  Fill the muffin tins halfway, drop a frozen ball in, and cover with more batter.  My recipe made 16 muffins instead of 12.  Roll leftover peanut butter balls in cocoa powder for future enjoyment!

Sunday is for Outdoor Adventures

As owner/operator of a Personalized Training Gym, my husband has a labor of love and therefore works often.  He religiously saves his Sundays to get outside and adventure with me!  Whenever weather permits, we ride our mountain bikes and paddle board.  In the winter, we ski, snow shoe, and hike. Vermont is a beautiful playground - Go PLAY OUTSIDE! What is your favorite way to spend a weekend? Have any suggestions to add to my list *wink wink*? Until Next Time, Corrie Austin" ["post_title"]=> string(28) "Top Three Weekend Activities" ["post_excerpt"]=> string(132) "Suggestions for a fulfilling weekend. A perfect blend of getting sh*t done, relaxing, and enjoying the world and people around you." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(28) "top-three-weekend-activities" ["to_ping"]=> string(0) "" ["pinged"]=> string(96) " https://thebigmansworld.com/3-ingredient-no-bake-keto-peanut-butter-balls-paleo-vegan-low-carb/" ["post_modified"]=> string(19) "2019-02-12 16:44:33" ["post_modified_gmt"]=> string(19) "2019-02-12 20:44:33" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5016" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "3" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#275 (24) { ["ID"]=> int(5004) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-12-30 12:00:33" ["post_date_gmt"]=> string(19) "2018-12-30 16:00:33" ["post_content"]=> string(5086) " Inspired by "The Great British Baking Show," which I binge-watched while wrapping presents, I got a hankering for some seasonal baking.  A quick synopsis for anyone who hasn't seen the show: it is a reality TV show where amateur bakers compete in a series of baking challenges to find out who is worthy of the title "star baker."  It appeals to my competitive, type-A personality (there is such exactness in baking!), while simultaneously celebrating creativity in the kitchen. Each episode, the contestants have to make a showstopper recipe with their own creative mix of flavors and presentation.  My husband would come home to the sound of Brits saying "soggy bottoms" and "scrummy biscuits," catching me with a half-wrapped present, drooling at the TV. I could not seem to find the perfect recipe for what I wanted to make: Spiced Carrot Gingerbread with Cream Cheese Frosting (after some web-sleuthing, I got my heart set on adding cardamom, which was a GREAT choice!).  My guidelines for my recipe hunt:
  • Gluten free
  • No table sugar
  • No brown sugar
  • No powdered sugar
I found many recipes that seemed to be mostly what I wanted, but they all missed the mark by a tad.  In the end, I kind of followed these two recipes: Carrot Ginger Muffins from the Savory Lotus blog and Cardamom Cream Cheese Frosting from the blog, Cooking on the Weekends. Confession: I took these to Christmas with my in-laws and didn't tell anyone they were gluten free.  I also called them "cupcakes."  I received the very sound advice that I should re-brand them as muffins.  Apparently, they were not great cupcakes, but they made for tasty muffins - it's all about the branding!  I was also told they tasted "healthy," which I don't think was meant as a compliment! In the end, I enjoyed the flavors and felt indulgent eating them.  If you'd like a more dessert-y version, you could try this recipe from the website Toot Sweet. If I have somehow inspired you to run out and make my version, you can see how I did it below! Until Next Time, Corrie Austin

Ingredients

Spiced Carrot Gingerbread

  • 2 cups Bob's Red Mill Gluten Free All-purpose Baking Flour
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp powdered ginger
  • 1/2 cup unsweetened shredded coconut
  • 3 eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup molasses
  • 1 cup finely grated carrot

Cardamom Cream Cheese Frosting

  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup almond milk
  • 1/4 cup maple syrup
  • 1-2 tsp cardamom to taste
  • Arrowroot powder to thicken as necessary*
*Perhaps I could have foregone the almond milk, making the arrowroot powder unnecessary

Instructions

Preheat oven to 350 degrees.  In a large bowl, combine flour, salt, baking soda, spices, and coconut shreds. In a smaller bowl, whisk together eggs, oil, and syrup.  Add the carrot.  Stir wet ingredients into the dry. Spoon the batter into paper-lined muffin tins and bake for 17-22 minutes. While muffins are baking, mix the frosting with a hand-held mixer.  Let muffins cool, then frost generously with cream cheese frosting. Makes 16 muffin-cupcakes.  " ["post_title"]=> string(26) "Muffins posing as cupcakes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(26) "muffins-posing-as-cupcakes" ["to_ping"]=> string(0) "" ["pinged"]=> string(82) " https://www.savorylotus.com/carrot-ginger-coconut-muffins-glutengrain-free-paleo/" ["post_modified"]=> string(19) "2018-12-30 13:22:32" ["post_modified_gmt"]=> string(19) "2018-12-30 17:22:32" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5004" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#372 (24) { ["ID"]=> int(5084) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2019-03-24 10:43:43" ["post_date_gmt"]=> string(19) "2019-03-24 14:43:43" ["post_content"]=> string(4475) "I want to ferment EVERYTHING.  After a couple batches of sauerkraut, tasty, yet lacking in creativity, I bought a giant bag of rejected, "ugly" carrots. You've seen them before, or it's possible you haven't noticed them, the "juicing carrots" hidden in a nondescript corner of the produce department. They are misshapen, knobby, and broken.  They are the carrots too unsightly to be displayed for the discerning shopper to choose from an otherwise beautiful produce display.  These rejects are perfect for hiding in a clay pot to ferment to perfection. I eagerly await the day when Western Medicine Doctors ask about diet and lifestyle when diagnosing and prescribing.  We aren't there yet, but I believe we are getting close.  If you experience frequent heartburn, headaches, mystery allergies, IBS symptoms, etc., I'm not proposing this fermented carrot recipe will cure you, but questioning your diet and lifestyle will likely take you farther than a new pharmaceutical or some Tums®. The best medicine we can give ourselves is in the food we eat.  Knowledge of gut health and the benefits of probiotics, such as those found in fermented foods, is becoming increasingly more commonplace.  Some even argue that we ARE our gut bacteria, as our gut health impacts our mood, digestion, and hormone balance (or imbalance!).  If any of this information surprises, shocks, or bewilders you, I highly recommend reading a book on the topic (try Brain Maker by David Perlmutter and Kristin Loberg). Nutritious meets delicious with these tangy, crispy carrots, fermented with dill and shallot.  They are a great snack straight from the jar or a colorful addition to a dinner plate.  I was inspired by MakeSauerkraut.com What you'll need: Carrots (as much as you have room for in your fermentation vessel) Flavors (mix and match herbs and spices: garlic, mint, ginger, jalepeño, onion, dill, cardamom, peppercorn, the list goes on) Sea Salt Filtered water Glass jar with tight sealing lid or fermentation crock What you'll do: Mix enough salt water (1 Tbsp salt per 2 cups water) to cover your carrots.  Pick your flavors (I used dill, sliced shallot, and peppercorn) and place at the bottom of your vessel.  Use a glass jar with tightly sealing lid or a fermentation crock.  Do not use plastic or metal. Slice carrots into 1/4" carrot sticks, making them 1" shorter in length than the vessel they will be stored in.  Choose organic and don't use baby carrots, as they are often treated to maintain color and will not ferment.  Squeeze carrot slices into the vessel on top of the garnishes, and then pour salt water over the carrots.  Be sure carrots are completely covered in water, otherwise mold may grow. Let sit in a dark place for 1-3 weeks.  If using a jar, burp the jar every day or two to let gasses escape.  Taste after one week, and age until desired flavor is reached.  Move to the fridge when they taste to your liking!  Note they will ferment more quickly in warmer in temperatures.  What takes one week in the summer may take three weeks in the winter.  I fermented mine for three weeks, and despite those of you who may have spring weather, it is still very much winter in Vermont! Until next time, Corrie Austin" ["post_title"]=> string(33) "A Love Affair with Fermented Fare" ["post_excerpt"]=> string(167) "Fermented carrots are easy, tangy, crispy, flavorful, colorful, and nutritious. What's not to love!? Learn how to make your own with a variety of flavor suggestions." 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4 responses to “A Love Affair with Fermented Fare”

  1. connie says:

    Can’t wait to try, My onion soup for soul was great. Still have some in the freezer.
    Please keep up the helpful and healthful recipes.

    Connie

    • Corrie says:

      Connie,
      I’m so glad the soup was a success for you. The more soups and stews I make, the more I realize wine and vinegar are necessary ingredients for a rich broth.
      Fermented foods can be an acquired taste, but I certainly enjoy them. Hope you do too!
      Corrie

  2. Just looking at the latest post with friend, Suzanne Cronkite, here in Santa Fe. Love it! Terrific photos. Made us both eager to try your fermentation recipe. And, you have another customer for your sauerkraut. Suzanne said, “Sign me up!”It’s on my list when I am home, again….xox

    • Corrie says:

      Bronwyn,
      I’ve been enjoying the fermenting so much! I’m glad to hear folks are interested in partaking. I have some asparagus in process as we speak. Yumm!
      Miss you and glad you’re enjoying your stay!
      Corrie

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Onion Soup for the Soul

It’s that time of year, where everyone you know is either sick, getting sick, getting over being sick, or getting you sick.  At least the weather matches the mood; today’s forecast: freezing rain!

Nothing battles dreary days and dripping noses like hot, savory soup, especially when prepared and enjoyed in the company of good friends.  I had a date to make homemade French Onion Soup with dear friends Bronwyn & Laurie.  Disappointingly, but  not surprisingly, we were all under the weather and had to reschedule!  Those two are soon headed to the Southwest to enjoy sun-soaked days, so I decided to cook up soul-warming soup solo.

Besides the obvious star of the dish, onion, the key ingredient to French Onion Soup is the broth.  Traditionally, French Onioin Soup is made with beef stock.  However, having recently enjoyed some hearty lamb chops, I decided to make a rich lamb stock.  (Curious readers should check out this article for more information on the difference between stock and broth.)

My favorite way to make stock (or “bone broth”), is to place bones in a slow cooker with any or all of the following: onion, celery, and/or carrot.  I also like to add a seasoning satchel.  For this instance, I used bay leaves and oregano.  Add a couple tablespoons of Apple Cider Vinegar, fill with water, and slow cook on low for 12-24 hours.  Stock is almost impossible to overcook, and time is your friend. The long, slow, cooking process allows the collagen in the bones to break down, which is what we want!  Collagen is great for your nails, hair, and bones, plus is an extra boost of easily digested protein – all good things!

The following recipe is adapted from the Classic French Onion Soup recipe from the Taste of Home website.

Ingredients:

3 Tbsp olive oil

1 Tbsp butter

2 lb onion

3 cloves garlic, minced

1 c. red wine

2 Tbsp balsamic vinegar

48 oz lamb or beef stock

Salt and pepper to taste

1 red potato sliced into 1/4″ rounds – or – 12 1/2″ slices French bread baguette

2 cloves garlic, sliced in half

3/4 c. shredded Gruyere cheese

Method:

Heat 1/2 the olive oil and butter in thick bottomed pot/dutch oven.  Add onions and cook, stirring often, until tender (about 12 minutes).  Reduce heat to medium-low and cook until deep golden brown (about 45-60 minutes), stirring occasionally.

Add minced garlic and stir for another two minutes.  Add wine and balsamic.  Bring to a boil and cook until liquid is reduced to half.  Add stock, salt, and pepper.  Return to a boil.  Reduce heat and simmer, covered, stirring occasionally, for ~1 hour.

Meanwhile, use remaining olive oil and garlic to either pan fry potato or toast.  Put soup in oven safe bowls, top with potato (or bread) and sprinkle with shredded Gruyere cheese.  Broil until melted. Enjoy!

Until next time,

Corrie Austin

Posted: 3-10-2019

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They are misshapen, knobby, and broken.  They are the carrots too unsightly to be displayed for the discerning shopper to choose from an otherwise beautiful produce display.  These rejects are perfect for hiding in a clay pot to ferment to perfection.



I eagerly await the day when Western Medicine Doctors ask about diet and lifestyle when diagnosing and prescribing.  We aren't there yet, but I believe we are getting close.  If you experience frequent heartburn, headaches, mystery allergies, IBS symptoms, etc., I'm not proposing this fermented carrot recipe will cure you, but questioning your diet and lifestyle will likely take you farther than a new pharmaceutical or some Tums®.



The best medicine we can give ourselves is in the food we eat.  Knowledge of gut health and the benefits of probiotics, such as those found in fermented foods, is becoming increasingly more commonplace.  Some even argue that we ARE our gut bacteria, as our gut health impacts our mood, digestion, and hormone balance (or imbalance!).  If any of this information surprises, shocks, or bewilders you, I highly recommend reading a book on the topic (try Brain Maker by David Perlmutter and Kristin Loberg).



Nutritious meets delicious with these tangy, crispy carrots, fermented with dill and shallot.  They are a great snack straight from the jar or a colorful addition to a dinner plate.  I was inspired by MakeSauerkraut.com

What you'll need:

Carrots (as much as you have room for in your fermentation vessel)

Flavors (mix and match herbs and spices: garlic, mint, ginger, jalepeño, onion, dill, cardamom, peppercorn, the list goes on)

Sea Salt

Filtered water

Glass jar with tight sealing lid or fermentation crock

What you'll do:

Mix enough salt water (1 Tbsp salt per 2 cups water) to cover your carrots.  Pick your flavors (I used dill, sliced shallot, and peppercorn) and place at the bottom of your vessel.  Use a glass jar with tightly sealing lid or a fermentation crock.  Do not use plastic or metal.

Slice carrots into 1/4" carrot sticks, making them 1" shorter in length than the vessel they will be stored in.  Choose organic and don't use baby carrots, as they are often treated to maintain color and will not ferment.  Squeeze carrot slices into the vessel on top of the garnishes, and then pour salt water over the carrots.  Be sure carrots are completely covered in water, otherwise mold may grow.

Let sit in a dark place for 1-3 weeks.  If using a jar, burp the jar every day or two to let gasses escape.  Taste after one week, and age until desired flavor is reached.  Move to the fridge when they taste to your liking!  Note they will ferment more quickly in warmer in temperatures.  What takes one week in the summer may take three weeks in the winter.  I fermented mine for three weeks, and despite those of you who may have spring weather, it is still very much winter in Vermont!

Until next time,

Corrie Austin"
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    [1]=>
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      ["post_date_gmt"]=>
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      ["post_content"]=>
      string(4306) "It's that time of year, where everyone you know is either sick, getting sick, getting over being sick, or getting you sick.  At least the weather matches the mood; today's forecast: freezing rain!

Nothing battles dreary days and dripping noses like hot, savory soup, especially when prepared and enjoyed in the company of good friends.  I had a date to make homemade French Onion Soup with dear friends Bronwyn & Laurie.  Disappointingly, but  not surprisingly, we were all under the weather and had to reschedule!  Those two are soon headed to the Southwest to enjoy sun-soaked days, so I decided to cook up soul-warming soup solo.



Besides the obvious star of the dish, onion, the key ingredient to French Onion Soup is the broth.  Traditionally, French Onioin Soup is made with beef stock.  However, having recently enjoyed some hearty lamb chops, I decided to make a rich lamb stock.  (Curious readers should check out this article for more information on the difference between stock and broth.)



My favorite way to make stock (or "bone broth"), is to place bones in a slow cooker with any or all of the following: onion, celery, and/or carrot.  I also like to add a seasoning satchel.  For this instance, I used bay leaves and oregano.  Add a couple tablespoons of Apple Cider Vinegar, fill with water, and slow cook on low for 12-24 hours.  Stock is almost impossible to overcook, and time is your friend. The long, slow, cooking process allows the collagen in the bones to break down, which is what we want!  Collagen is great for your nails, hair, and bones, plus is an extra boost of easily digested protein - all good things!



The following recipe is adapted from the Classic French Onion Soup recipe from the Taste of Home website.

Ingredients:

3 Tbsp olive oil

1 Tbsp butter

2 lb onion

3 cloves garlic, minced

1 c. red wine

2 Tbsp balsamic vinegar

48 oz lamb or beef stock

Salt and pepper to taste

1 red potato sliced into 1/4" rounds - or - 12 1/2" slices French bread baguette

2 cloves garlic, sliced in half

3/4 c. shredded Gruyere cheese



Method:

Heat 1/2 the olive oil and butter in thick bottomed pot/dutch oven.  Add onions and cook, stirring often, until tender (about 12 minutes).  Reduce heat to medium-low and cook until deep golden brown (about 45-60 minutes), stirring occasionally.

Add minced garlic and stir for another two minutes.  Add wine and balsamic.  Bring to a boil and cook until liquid is reduced to half.  Add stock, salt, and pepper.  Return to a boil.  Reduce heat and simmer, covered, stirring occasionally, for ~1 hour.

Meanwhile, use remaining olive oil and garlic to either pan fry potato or toast.  Put soup in oven safe bowls, top with potato (or bread) and sprinkle with shredded Gruyere cheese.  Broil until melted. Enjoy!

Until next time,

Corrie Austin"
      ["post_title"]=>
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      string(203) "Fight the winter blues with hearty homemade French Onion Soup. Follow the classic recipe, or join me with a creative spin by using lamb stock and going gluten free (I subbed potato for the bread!).  YUM!"
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      ["post_content"]=>
      string(4161) "In the kitchen with Bronwyn, literally! After years of sharing meals and many discussions on preparing food together, Bronwyn and I finally both created some meals to enjoy together.  During mid-February winter blues, nothing says "cozy and content" like tasty food and quality conversations with a dear friend.



Stepping into Bronwyn's kitchen, with its high ceilings, natural light, and pristinely maintained yet charmingly lived-in appeal, is like stepping into a photo shoot for a home decor catalog.  It is surprisingly natural to move around her space, never a struggle to find the perfect utensil or cookware.  The frustration best expressed by the phrase "it's like cooking in someone else's kitchen" does not apply in Bronwyn's home.  Her reputation as food appreciator and connoisseur is most genuinely apparent while cooking with her in her home.

GET INSPIRED!



Kick the day off with farm fresh duck eggs for brunch: eggs sunny side up, half poached in fresh tomato juices, and topped with cilantro  **If you live locally and are interested in duck eggs, we are very fond of bartering - message us below with an idea for a suggested trade!

Got a cold-weather hankering for phở?  Apparently, when that happens to Bronwyn, she makes it fresh!  We slurped rich beef broth with fresh greens and fragrant sauces that were literally hand-carried from Vietnam by a friend returning from a recent trip.



If you followed our recent post on sauerkraut, perhaps you have a batch ready!  (If you enjoy kraut and haven't made your own yet, read this post and try it - so easy and delicious!) A favorite meal to celebrate kraut is with some local pork bratwurst and mustard, served with steamed new potatoes tossed in olive oil with fresh lemon and parsley.



Simple does not mean boring.  Toss chicken breasts is some olive oil, salt, pepper, turmeric, and coriander and roast in a 400° F oven for 22-26 minutes.

Meanwhile, make my favorite carrot recipe: pan-fry some thinly sliced carrots in coconut oil with Merguez seasoning (Recipe below) from the Well Fed 2 cookbook.  Top with plain greek yogurt or creme fraiche.



*Merguez Seasoning

2 Tbsp paprika

1 Tbsp ground fennel seeds

1 Tbsp ground cumin

1/2 Tbps ground coriander

1/2 tsp ground cinamon

1/2 tsp cayenne pepper

1/2 tsp ground black pepper

*Great as meat rub or mix with ground meat for sausage


This coming week, we take on the winter weather with a savory French Onion Soup. Yumm! Until next time, Corrie Austin" ["post_title"]=> string(20) "Dinners with Bronwyn" ["post_excerpt"]=> string(218) "Join me in Bronwyn's kitchen, literally, as we prepare delicious meals to fight off the cold February blues. From simple roasted chicken to exotic homemade phở, celebrate wholesome food and the community it creates." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(20) "dinners-with-bronwyn" ["to_ping"]=> string(0) "" ["pinged"]=> string(94) " http://inthekitchenwithbronwyn.com/recipes/strong-hands-patience-recipes-for-home-fermenting/" ["post_modified"]=> string(19) "2019-02-24 11:36:39" ["post_modified_gmt"]=> string(19) "2019-02-24 15:36:39" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5050" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (24) { ["ID"]=> int(5016) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2019-01-06 11:30:32" ["post_date_gmt"]=> string(19) "2019-01-06 15:30:32" ["post_content"]=> string(6310) "I know I'm not alone in loving the weekend.  Those 63 hours between Friday at 5 and Monday at 8 are bursting with potential.  Think of all the wonderful things you can get done!

THE CULT OF DONE MANIFESTO

Bre Pettis and Kio Stark

  1. There are three states of being. Not knowing, action and completion.
  2. Accept that everything is a draft. It helps to get done.
  3. There is no editing stage.
  4. Pretending you know what you’re doing is almost the same as knowing what you are doing, so just accept that you know what you’re doing even if you don’t and do it.
  5. Banish procrastination. If you wait more than a week to get an idea done, abandon it.
  6. The point of being done is not to finish but to get other things done.
  7. Once you’re done you can throw it away.
  8. Laugh at perfection. It’s boring and keeps you from being done.
  9. People without dirty hands are wrong. Doing something makes you right.
  10. Failure counts as done. So do mistakes.
  11. Destruction is a variant of done.
  12. If you have an idea and publish it on the internet, that counts as a ghost of done.
  13. Done is the engine of more.
I'm pretty sure the "Cult of Done Manifesto" was written for the women in my family.  True to form, I embrace my weekends the way I was wired:

Friday is for To-do Lists

If you were to ask me how I spend most of my time, both professionally and personally, I would tell you: planning.  I was born planning.  I plan my plans.  I plan without even realizing I'm planning.  Though it sometimes infringes on my personal life...just ask my husband...my obsession with planning suits me well in my profession as a Project Manager.  I spend my Friday evenings preparing to get the proper amount of things done with my weekend, while allowing for some relaxation sprinkled in for good measure. My weekend lists include things like: buy heart coffee at Scout & Co (and drink my free cup of joe while there!), meal plan, find new recipes to try, grocery lists, duck house improvements, reading, trips to our gym, etc.

Saturday is for Food Prep

It's a struggle, no, it's impossible, to make enough food for my husband and I to both have dinner with something leftover for my lunch the next day.  I have tried, and he eats it for dinner, so I stopped trying.  Thus, I prepare all my lunches and snacks for the week on my weekend. Some of my favorites: Lunch: Fiesta Crock Pot Chicken - 2lb chicken breast, 1 can corn, 1 can black beans, 1 jar salsa. Toss it all in the slow cooker on low for 6-7 hours.  Shred chicken with a fork.  Serve with sour cream and avocado as a salad over bed of lettuce, or as a burrito with the same additions, or add cubed cream cheese and serve on rice, or anything else that suits your fancy! Lunch: Sauteed Shredded Cabbage and Squash with protein of choice - I LOVE this cabbage and squash recipe!  Very hearty and cozy.  The sage really celebrates the vegetables. Snack: Banana Muffins with Peanut Butter Filling - Go light on the coconut flour to keep the filling creamy.  Freeze the peanut butter balls.  Fill the muffin tins halfway, drop a frozen ball in, and cover with more batter.  My recipe made 16 muffins instead of 12.  Roll leftover peanut butter balls in cocoa powder for future enjoyment!

Sunday is for Outdoor Adventures

As owner/operator of a Personalized Training Gym, my husband has a labor of love and therefore works often.  He religiously saves his Sundays to get outside and adventure with me!  Whenever weather permits, we ride our mountain bikes and paddle board.  In the winter, we ski, snow shoe, and hike. Vermont is a beautiful playground - Go PLAY OUTSIDE! What is your favorite way to spend a weekend? Have any suggestions to add to my list *wink wink*? Until Next Time, Corrie Austin" ["post_title"]=> string(28) "Top Three Weekend Activities" ["post_excerpt"]=> string(132) "Suggestions for a fulfilling weekend. A perfect blend of getting sh*t done, relaxing, and enjoying the world and people around you." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(28) "top-three-weekend-activities" ["to_ping"]=> string(0) "" ["pinged"]=> string(96) " https://thebigmansworld.com/3-ingredient-no-bake-keto-peanut-butter-balls-paleo-vegan-low-carb/" ["post_modified"]=> string(19) "2019-02-12 16:44:33" ["post_modified_gmt"]=> string(19) "2019-02-12 20:44:33" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5016" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "3" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#275 (24) { ["ID"]=> int(5004) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-12-30 12:00:33" ["post_date_gmt"]=> string(19) "2018-12-30 16:00:33" ["post_content"]=> string(5086) " Inspired by "The Great British Baking Show," which I binge-watched while wrapping presents, I got a hankering for some seasonal baking.  A quick synopsis for anyone who hasn't seen the show: it is a reality TV show where amateur bakers compete in a series of baking challenges to find out who is worthy of the title "star baker."  It appeals to my competitive, type-A personality (there is such exactness in baking!), while simultaneously celebrating creativity in the kitchen. Each episode, the contestants have to make a showstopper recipe with their own creative mix of flavors and presentation.  My husband would come home to the sound of Brits saying "soggy bottoms" and "scrummy biscuits," catching me with a half-wrapped present, drooling at the TV. I could not seem to find the perfect recipe for what I wanted to make: Spiced Carrot Gingerbread with Cream Cheese Frosting (after some web-sleuthing, I got my heart set on adding cardamom, which was a GREAT choice!).  My guidelines for my recipe hunt:
  • Gluten free
  • No table sugar
  • No brown sugar
  • No powdered sugar
I found many recipes that seemed to be mostly what I wanted, but they all missed the mark by a tad.  In the end, I kind of followed these two recipes: Carrot Ginger Muffins from the Savory Lotus blog and Cardamom Cream Cheese Frosting from the blog, Cooking on the Weekends. Confession: I took these to Christmas with my in-laws and didn't tell anyone they were gluten free.  I also called them "cupcakes."  I received the very sound advice that I should re-brand them as muffins.  Apparently, they were not great cupcakes, but they made for tasty muffins - it's all about the branding!  I was also told they tasted "healthy," which I don't think was meant as a compliment! In the end, I enjoyed the flavors and felt indulgent eating them.  If you'd like a more dessert-y version, you could try this recipe from the website Toot Sweet. If I have somehow inspired you to run out and make my version, you can see how I did it below! Until Next Time, Corrie Austin

Ingredients

Spiced Carrot Gingerbread

  • 2 cups Bob's Red Mill Gluten Free All-purpose Baking Flour
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp powdered ginger
  • 1/2 cup unsweetened shredded coconut
  • 3 eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup molasses
  • 1 cup finely grated carrot

Cardamom Cream Cheese Frosting

  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup almond milk
  • 1/4 cup maple syrup
  • 1-2 tsp cardamom to taste
  • Arrowroot powder to thicken as necessary*
*Perhaps I could have foregone the almond milk, making the arrowroot powder unnecessary

Instructions

Preheat oven to 350 degrees.  In a large bowl, combine flour, salt, baking soda, spices, and coconut shreds. In a smaller bowl, whisk together eggs, oil, and syrup.  Add the carrot.  Stir wet ingredients into the dry. Spoon the batter into paper-lined muffin tins and bake for 17-22 minutes. While muffins are baking, mix the frosting with a hand-held mixer.  Let muffins cool, then frost generously with cream cheese frosting. Makes 16 muffin-cupcakes.  " ["post_title"]=> string(26) "Muffins posing as cupcakes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(26) "muffins-posing-as-cupcakes" ["to_ping"]=> string(0) "" ["pinged"]=> string(82) " https://www.savorylotus.com/carrot-ginger-coconut-muffins-glutengrain-free-paleo/" ["post_modified"]=> string(19) "2018-12-30 13:22:32" ["post_modified_gmt"]=> string(19) "2018-12-30 17:22:32" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5004" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#371 (24) { ["ID"]=> int(5070) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2019-03-10 20:56:53" ["post_date_gmt"]=> string(19) "2019-03-11 00:56:53" ["post_content"]=> string(4306) "It's that time of year, where everyone you know is either sick, getting sick, getting over being sick, or getting you sick.  At least the weather matches the mood; today's forecast: freezing rain! Nothing battles dreary days and dripping noses like hot, savory soup, especially when prepared and enjoyed in the company of good friends.  I had a date to make homemade French Onion Soup with dear friends Bronwyn & Laurie.  Disappointingly, but  not surprisingly, we were all under the weather and had to reschedule!  Those two are soon headed to the Southwest to enjoy sun-soaked days, so I decided to cook up soul-warming soup solo. Besides the obvious star of the dish, onion, the key ingredient to French Onion Soup is the broth.  Traditionally, French Onioin Soup is made with beef stock.  However, having recently enjoyed some hearty lamb chops, I decided to make a rich lamb stock.  (Curious readers should check out this article for more information on the difference between stock and broth.) My favorite way to make stock (or "bone broth"), is to place bones in a slow cooker with any or all of the following: onion, celery, and/or carrot.  I also like to add a seasoning satchel.  For this instance, I used bay leaves and oregano.  Add a couple tablespoons of Apple Cider Vinegar, fill with water, and slow cook on low for 12-24 hours.  Stock is almost impossible to overcook, and time is your friend. The long, slow, cooking process allows the collagen in the bones to break down, which is what we want!  Collagen is great for your nails, hair, and bones, plus is an extra boost of easily digested protein - all good things! The following recipe is adapted from the Classic French Onion Soup recipe from the Taste of Home website. Ingredients: 3 Tbsp olive oil 1 Tbsp butter 2 lb onion 3 cloves garlic, minced 1 c. red wine 2 Tbsp balsamic vinegar 48 oz lamb or beef stock Salt and pepper to taste 1 red potato sliced into 1/4" rounds - or - 12 1/2" slices French bread baguette 2 cloves garlic, sliced in half 3/4 c. shredded Gruyere cheese Method: Heat 1/2 the olive oil and butter in thick bottomed pot/dutch oven.  Add onions and cook, stirring often, until tender (about 12 minutes).  Reduce heat to medium-low and cook until deep golden brown (about 45-60 minutes), stirring occasionally. Add minced garlic and stir for another two minutes.  Add wine and balsamic.  Bring to a boil and cook until liquid is reduced to half.  Add stock, salt, and pepper.  Return to a boil.  Reduce heat and simmer, covered, stirring occasionally, for ~1 hour. Meanwhile, use remaining olive oil and garlic to either pan fry potato or toast.  Put soup in oven safe bowls, top with potato (or bread) and sprinkle with shredded Gruyere cheese.  Broil until melted. Enjoy! Until next time, Corrie Austin" ["post_title"]=> string(23) "Onion Soup for the Soul" ["post_excerpt"]=> string(203) "Fight the winter blues with hearty homemade French Onion Soup. Follow the classic recipe, or join me with a creative spin by using lamb stock and going gluten free (I subbed potato for the bread!). YUM!" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(23) "onion-soup-for-the-soul" ["to_ping"]=> string(0) "" ["pinged"]=> string(78) " http://inthekitchenwithbronwyn.com/recipes/three-uses-for-a-bounty-of-apples/" ["post_modified"]=> string(19) "2019-03-11 10:12:55" ["post_modified_gmt"]=> string(19) "2019-03-11 14:12:55" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5070" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Term)#370 (16) { ["term_id"]=> int(1) ["name"]=> string(4) "blog" ["slug"]=> string(4) "blog" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(1) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(0) ["count"]=> int(163) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(1) ["category_count"]=> int(163) ["category_description"]=> string(0) "" ["cat_name"]=> string(4) "blog" ["category_nicename"]=> string(4) "blog" ["category_parent"]=> int(0) } ["queried_object_id"]=> int(1) ["comments"]=> array(4) { [0]=> &object(WP_Comment)#1041 (18) { ["comment_ID"]=> string(6) "208715" ["comment_post_ID"]=> string(4) "5084" ["comment_author"]=> string(6) "connie" ["comment_author_email"]=> string(24) "tinytomesabout@gmail.com" ["comment_author_url"]=> string(26) "http://tinytomespublishing" ["comment_author_IP"]=> string(14) "73.159.251.194" ["comment_date"]=> string(19) "2019-03-24 14:29:29" ["comment_date_gmt"]=> string(19) "2019-03-24 18:29:29" ["comment_content"]=> string(145) "Can't wait to try, My onion soup for soul was great. Still have some in the freezer. Please keep up the helpful and healthful recipes. Connie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208716]=> object(WP_Comment)#1030 (18) { ["comment_ID"]=> string(6) "208716" ["comment_post_ID"]=> string(4) "5084" ["comment_author"]=> string(6) "Corrie" ["comment_author_email"]=> string(21) "micalou1735@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "174.199.31.96" ["comment_date"]=> string(19) "2019-03-26 05:54:45" ["comment_date_gmt"]=> string(19) "2019-03-26 09:54:45" ["comment_content"]=> string(261) "Connie, I'm so glad the soup was a success for you. The more soups and stews I make, the more I realize wine and vinegar are necessary ingredients for a rich broth. Fermented foods can be an acquired taste, but I certainly enjoy them. Hope you do too! Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208715" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [1]=> &object(WP_Comment)#1030 (18) { ["comment_ID"]=> string(6) "208716" ["comment_post_ID"]=> string(4) "5084" ["comment_author"]=> string(6) "Corrie" ["comment_author_email"]=> string(21) "micalou1735@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "174.199.31.96" ["comment_date"]=> string(19) "2019-03-26 05:54:45" ["comment_date_gmt"]=> string(19) "2019-03-26 09:54:45" ["comment_content"]=> string(261) "Connie, I'm so glad the soup was a success for you. The more soups and stews I make, the more I realize wine and vinegar are necessary ingredients for a rich broth. Fermented foods can be an acquired taste, but I certainly enjoy them. Hope you do too! Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208715" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [2]=> &object(WP_Comment)#1034 (18) { ["comment_ID"]=> string(6) "208717" ["comment_post_ID"]=> string(4) "5084" ["comment_author"]=> string(13) "Bronwyn Dunne" ["comment_author_email"]=> string(20) "bronwyndunne@mac.com" ["comment_author_url"]=> string(34) "http://inthekitchenwithbronwyn.com" ["comment_author_IP"]=> string(13) "71.228.116.92" ["comment_date"]=> string(19) "2019-04-05 13:15:07" ["comment_date_gmt"]=> string(19) "2019-04-05 17:15:07" ["comment_content"]=> string(282) "Just looking at the latest post with friend, Suzanne Cronkite, here in Santa Fe. Love it! Terrific photos. Made us both eager to try your fermentation recipe. And, you have another customer for your sauerkraut. Suzanne said, "Sign me up!"It's on my list when I am home, again....xox" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208718]=> object(WP_Comment)#1033 (18) { ["comment_ID"]=> string(6) "208718" ["comment_post_ID"]=> string(4) "5084" ["comment_author"]=> string(6) "Corrie" ["comment_author_email"]=> string(21) "micalou1735@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "174.199.13.214" ["comment_date"]=> string(19) "2019-04-06 08:41:28" ["comment_date_gmt"]=> string(19) "2019-04-06 12:41:28" ["comment_content"]=> string(210) "Bronwyn, I've been enjoying the fermenting so much! I'm glad to hear folks are interested in partaking. I have some asparagus in process as we speak. Yumm! Miss you and glad you're enjoying your stay! Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208717" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [3]=> &object(WP_Comment)#1033 (18) { ["comment_ID"]=> string(6) "208718" ["comment_post_ID"]=> string(4) "5084" ["comment_author"]=> string(6) "Corrie" ["comment_author_email"]=> string(21) "micalou1735@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "174.199.13.214" ["comment_date"]=> string(19) "2019-04-06 08:41:28" ["comment_date_gmt"]=> string(19) "2019-04-06 12:41:28" ["comment_content"]=> string(210) "Bronwyn, I've been enjoying the fermenting so much! I'm glad to hear folks are interested in partaking. I have some asparagus in process as we speak. Yumm! Miss you and glad you're enjoying your stay! Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208717" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["comments_by_type"]=> array(4) { ["comment"]=> array(4) { [0]=> &object(WP_Comment)#1041 (18) { ["comment_ID"]=> string(6) "208715" ["comment_post_ID"]=> string(4) "5084" ["comment_author"]=> string(6) "connie" ["comment_author_email"]=> string(24) "tinytomesabout@gmail.com" ["comment_author_url"]=> string(26) "http://tinytomespublishing" ["comment_author_IP"]=> string(14) "73.159.251.194" ["comment_date"]=> string(19) "2019-03-24 14:29:29" ["comment_date_gmt"]=> string(19) "2019-03-24 18:29:29" ["comment_content"]=> string(145) "Can't wait to try, My onion soup for soul was great. Still have some in the freezer. Please keep up the helpful and healthful recipes. Connie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208716]=> object(WP_Comment)#1030 (18) { ["comment_ID"]=> string(6) "208716" ["comment_post_ID"]=> string(4) "5084" ["comment_author"]=> string(6) "Corrie" ["comment_author_email"]=> string(21) "micalou1735@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "174.199.31.96" ["comment_date"]=> string(19) "2019-03-26 05:54:45" ["comment_date_gmt"]=> string(19) "2019-03-26 09:54:45" ["comment_content"]=> string(261) "Connie, I'm so glad the soup was a success for you. The more soups and stews I make, the more I realize wine and vinegar are necessary ingredients for a rich broth. Fermented foods can be an acquired taste, but I certainly enjoy them. Hope you do too! Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208715" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [1]=> &object(WP_Comment)#1030 (18) { ["comment_ID"]=> string(6) "208716" ["comment_post_ID"]=> string(4) "5084" ["comment_author"]=> string(6) "Corrie" ["comment_author_email"]=> string(21) "micalou1735@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "174.199.31.96" ["comment_date"]=> string(19) "2019-03-26 05:54:45" ["comment_date_gmt"]=> string(19) "2019-03-26 09:54:45" ["comment_content"]=> string(261) "Connie, I'm so glad the soup was a success for you. 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2 responses to “Onion Soup for the Soul”

  1. Connie says:

    Brilliant! I love onion soup.This recipe was great.I have a gluten allergy and never heard of using sliced potatoes for the topping. Also, I am racing out to the butcher’s to get some bones to make the broth.Another winner suggestion.Thank you.

    • Corrie Austin says:

      Hello Connie,
      I am so glad to hear you were inspired! You will have to let us know how it turns out. We have a tremendous amount of leftovers, and I poached some of our fresh duck eggs in some leftovers this morning and served over wilted spinach. Yummy!

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Dinners with Bronwyn

In the kitchen with Bronwyn, literally! After years of sharing meals and many discussions on preparing food together, Bronwyn and I finally both created some meals to enjoy together.  During mid-February winter blues, nothing says “cozy and content” like tasty food and quality conversations with a dear friend.

Stepping into Bronwyn’s kitchen, with its high ceilings, natural light, and pristinely maintained yet charmingly lived-in appeal, is like stepping into a photo shoot for a home decor catalog.  It is surprisingly natural to move around her space, never a struggle to find the perfect utensil or cookware.  The frustration best expressed by the phrase “it’s like cooking in someone else’s kitchen” does not apply in Bronwyn’s home.  Her reputation as food appreciator and connoisseur is most genuinely apparent while cooking with her in her home.

GET INSPIRED!

Kick the day off with farm fresh duck eggs for brunch: eggs sunny side up, half poached in fresh tomato juices, and topped with cilantro  **If you live locally and are interested in duck eggs, we are very fond of bartering – message us below with an idea for a suggested trade!

Got a cold-weather hankering for phở?  Apparently, when that happens to Bronwyn, she makes it fresh!  We slurped rich beef broth with fresh greens and fragrant sauces that were literally hand-carried from Vietnam by a friend returning from a recent trip.

If you followed our recent post on sauerkraut, perhaps you have a batch ready!  (If you enjoy kraut and haven’t made your own yet, read this post and try it – so easy and delicious!) A favorite meal to celebrate kraut is with some local pork bratwurst and mustard, served with steamed new potatoes tossed in olive oil with fresh lemon and parsley.

Simple does not mean boring.  Toss chicken breasts is some olive oil, salt, pepper, turmeric, and coriander and roast in a 400° F oven for 22-26 minutes.

Meanwhile, make my favorite carrot recipe: pan-fry some thinly sliced carrots in coconut oil with Merguez seasoning (Recipe below) from the Well Fed 2 cookbook.  Top with plain greek yogurt or creme fraiche.

*Merguez Seasoning

2 Tbsp paprika

1 Tbsp ground fennel seeds

1 Tbsp ground cumin

1/2 Tbps ground coriander

1/2 tsp ground cinamon

1/2 tsp cayenne pepper

1/2 tsp ground black pepper

*Great as meat rub or mix with ground meat for sausage


This coming week, we take on the winter weather with a savory French Onion Soup. Yumm!

Until next time,

Corrie Austin

Posted: 2-24-2019

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      string(4475) "I want to ferment EVERYTHING.  After a couple batches of sauerkraut, tasty, yet lacking in creativity, I bought a giant bag of rejected, "ugly" carrots. You've seen them before, or it's possible you haven't noticed them, the "juicing carrots" hidden in a nondescript corner of the produce department.



They are misshapen, knobby, and broken.  They are the carrots too unsightly to be displayed for the discerning shopper to choose from an otherwise beautiful produce display.  These rejects are perfect for hiding in a clay pot to ferment to perfection.



I eagerly await the day when Western Medicine Doctors ask about diet and lifestyle when diagnosing and prescribing.  We aren't there yet, but I believe we are getting close.  If you experience frequent heartburn, headaches, mystery allergies, IBS symptoms, etc., I'm not proposing this fermented carrot recipe will cure you, but questioning your diet and lifestyle will likely take you farther than a new pharmaceutical or some Tums®.



The best medicine we can give ourselves is in the food we eat.  Knowledge of gut health and the benefits of probiotics, such as those found in fermented foods, is becoming increasingly more commonplace.  Some even argue that we ARE our gut bacteria, as our gut health impacts our mood, digestion, and hormone balance (or imbalance!).  If any of this information surprises, shocks, or bewilders you, I highly recommend reading a book on the topic (try Brain Maker by David Perlmutter and Kristin Loberg).



Nutritious meets delicious with these tangy, crispy carrots, fermented with dill and shallot.  They are a great snack straight from the jar or a colorful addition to a dinner plate.  I was inspired by MakeSauerkraut.com

What you'll need:

Carrots (as much as you have room for in your fermentation vessel)

Flavors (mix and match herbs and spices: garlic, mint, ginger, jalepeño, onion, dill, cardamom, peppercorn, the list goes on)

Sea Salt

Filtered water

Glass jar with tight sealing lid or fermentation crock

What you'll do:

Mix enough salt water (1 Tbsp salt per 2 cups water) to cover your carrots.  Pick your flavors (I used dill, sliced shallot, and peppercorn) and place at the bottom of your vessel.  Use a glass jar with tightly sealing lid or a fermentation crock.  Do not use plastic or metal.

Slice carrots into 1/4" carrot sticks, making them 1" shorter in length than the vessel they will be stored in.  Choose organic and don't use baby carrots, as they are often treated to maintain color and will not ferment.  Squeeze carrot slices into the vessel on top of the garnishes, and then pour salt water over the carrots.  Be sure carrots are completely covered in water, otherwise mold may grow.

Let sit in a dark place for 1-3 weeks.  If using a jar, burp the jar every day or two to let gasses escape.  Taste after one week, and age until desired flavor is reached.  Move to the fridge when they taste to your liking!  Note they will ferment more quickly in warmer in temperatures.  What takes one week in the summer may take three weeks in the winter.  I fermented mine for three weeks, and despite those of you who may have spring weather, it is still very much winter in Vermont!

Until next time,

Corrie Austin"
      ["post_title"]=>
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      ["post_content"]=>
      string(4306) "It's that time of year, where everyone you know is either sick, getting sick, getting over being sick, or getting you sick.  At least the weather matches the mood; today's forecast: freezing rain!

Nothing battles dreary days and dripping noses like hot, savory soup, especially when prepared and enjoyed in the company of good friends.  I had a date to make homemade French Onion Soup with dear friends Bronwyn & Laurie.  Disappointingly, but  not surprisingly, we were all under the weather and had to reschedule!  Those two are soon headed to the Southwest to enjoy sun-soaked days, so I decided to cook up soul-warming soup solo.



Besides the obvious star of the dish, onion, the key ingredient to French Onion Soup is the broth.  Traditionally, French Onioin Soup is made with beef stock.  However, having recently enjoyed some hearty lamb chops, I decided to make a rich lamb stock.  (Curious readers should check out this article for more information on the difference between stock and broth.)



My favorite way to make stock (or "bone broth"), is to place bones in a slow cooker with any or all of the following: onion, celery, and/or carrot.  I also like to add a seasoning satchel.  For this instance, I used bay leaves and oregano.  Add a couple tablespoons of Apple Cider Vinegar, fill with water, and slow cook on low for 12-24 hours.  Stock is almost impossible to overcook, and time is your friend. The long, slow, cooking process allows the collagen in the bones to break down, which is what we want!  Collagen is great for your nails, hair, and bones, plus is an extra boost of easily digested protein - all good things!



The following recipe is adapted from the Classic French Onion Soup recipe from the Taste of Home website.

Ingredients:

3 Tbsp olive oil

1 Tbsp butter

2 lb onion

3 cloves garlic, minced

1 c. red wine

2 Tbsp balsamic vinegar

48 oz lamb or beef stock

Salt and pepper to taste

1 red potato sliced into 1/4" rounds - or - 12 1/2" slices French bread baguette

2 cloves garlic, sliced in half

3/4 c. shredded Gruyere cheese



Method:

Heat 1/2 the olive oil and butter in thick bottomed pot/dutch oven.  Add onions and cook, stirring often, until tender (about 12 minutes).  Reduce heat to medium-low and cook until deep golden brown (about 45-60 minutes), stirring occasionally.

Add minced garlic and stir for another two minutes.  Add wine and balsamic.  Bring to a boil and cook until liquid is reduced to half.  Add stock, salt, and pepper.  Return to a boil.  Reduce heat and simmer, covered, stirring occasionally, for ~1 hour.

Meanwhile, use remaining olive oil and garlic to either pan fry potato or toast.  Put soup in oven safe bowls, top with potato (or bread) and sprinkle with shredded Gruyere cheese.  Broil until melted. Enjoy!

Until next time,

Corrie Austin"
      ["post_title"]=>
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      ["post_excerpt"]=>
      string(203) "Fight the winter blues with hearty homemade French Onion Soup. Follow the classic recipe, or join me with a creative spin by using lamb stock and going gluten free (I subbed potato for the bread!).  YUM!"
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      ["post_content"]=>
      string(4161) "In the kitchen with Bronwyn, literally! After years of sharing meals and many discussions on preparing food together, Bronwyn and I finally both created some meals to enjoy together.  During mid-February winter blues, nothing says "cozy and content" like tasty food and quality conversations with a dear friend.



Stepping into Bronwyn's kitchen, with its high ceilings, natural light, and pristinely maintained yet charmingly lived-in appeal, is like stepping into a photo shoot for a home decor catalog.  It is surprisingly natural to move around her space, never a struggle to find the perfect utensil or cookware.  The frustration best expressed by the phrase "it's like cooking in someone else's kitchen" does not apply in Bronwyn's home.  Her reputation as food appreciator and connoisseur is most genuinely apparent while cooking with her in her home.

GET INSPIRED!



Kick the day off with farm fresh duck eggs for brunch: eggs sunny side up, half poached in fresh tomato juices, and topped with cilantro  **If you live locally and are interested in duck eggs, we are very fond of bartering - message us below with an idea for a suggested trade!

Got a cold-weather hankering for phở?  Apparently, when that happens to Bronwyn, she makes it fresh!  We slurped rich beef broth with fresh greens and fragrant sauces that were literally hand-carried from Vietnam by a friend returning from a recent trip.



If you followed our recent post on sauerkraut, perhaps you have a batch ready!  (If you enjoy kraut and haven't made your own yet, read this post and try it - so easy and delicious!) A favorite meal to celebrate kraut is with some local pork bratwurst and mustard, served with steamed new potatoes tossed in olive oil with fresh lemon and parsley.



Simple does not mean boring.  Toss chicken breasts is some olive oil, salt, pepper, turmeric, and coriander and roast in a 400° F oven for 22-26 minutes.

Meanwhile, make my favorite carrot recipe: pan-fry some thinly sliced carrots in coconut oil with Merguez seasoning (Recipe below) from the Well Fed 2 cookbook.  Top with plain greek yogurt or creme fraiche.



*Merguez Seasoning

2 Tbsp paprika

1 Tbsp ground fennel seeds

1 Tbsp ground cumin

1/2 Tbps ground coriander

1/2 tsp ground cinamon

1/2 tsp cayenne pepper

1/2 tsp ground black pepper

*Great as meat rub or mix with ground meat for sausage


This coming week, we take on the winter weather with a savory French Onion Soup. Yumm! Until next time, Corrie Austin" ["post_title"]=> string(20) "Dinners with Bronwyn" ["post_excerpt"]=> string(218) "Join me in Bronwyn's kitchen, literally, as we prepare delicious meals to fight off the cold February blues. From simple roasted chicken to exotic homemade phở, celebrate wholesome food and the community it creates." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(20) "dinners-with-bronwyn" ["to_ping"]=> string(0) "" ["pinged"]=> string(94) " http://inthekitchenwithbronwyn.com/recipes/strong-hands-patience-recipes-for-home-fermenting/" ["post_modified"]=> string(19) "2019-02-24 11:36:39" ["post_modified_gmt"]=> string(19) "2019-02-24 15:36:39" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5050" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (24) { ["ID"]=> int(5016) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2019-01-06 11:30:32" ["post_date_gmt"]=> string(19) "2019-01-06 15:30:32" ["post_content"]=> string(6310) "I know I'm not alone in loving the weekend.  Those 63 hours between Friday at 5 and Monday at 8 are bursting with potential.  Think of all the wonderful things you can get done!

THE CULT OF DONE MANIFESTO

Bre Pettis and Kio Stark

  1. There are three states of being. Not knowing, action and completion.
  2. Accept that everything is a draft. It helps to get done.
  3. There is no editing stage.
  4. Pretending you know what you’re doing is almost the same as knowing what you are doing, so just accept that you know what you’re doing even if you don’t and do it.
  5. Banish procrastination. If you wait more than a week to get an idea done, abandon it.
  6. The point of being done is not to finish but to get other things done.
  7. Once you’re done you can throw it away.
  8. Laugh at perfection. It’s boring and keeps you from being done.
  9. People without dirty hands are wrong. Doing something makes you right.
  10. Failure counts as done. So do mistakes.
  11. Destruction is a variant of done.
  12. If you have an idea and publish it on the internet, that counts as a ghost of done.
  13. Done is the engine of more.
I'm pretty sure the "Cult of Done Manifesto" was written for the women in my family.  True to form, I embrace my weekends the way I was wired:

Friday is for To-do Lists

If you were to ask me how I spend most of my time, both professionally and personally, I would tell you: planning.  I was born planning.  I plan my plans.  I plan without even realizing I'm planning.  Though it sometimes infringes on my personal life...just ask my husband...my obsession with planning suits me well in my profession as a Project Manager.  I spend my Friday evenings preparing to get the proper amount of things done with my weekend, while allowing for some relaxation sprinkled in for good measure. My weekend lists include things like: buy heart coffee at Scout & Co (and drink my free cup of joe while there!), meal plan, find new recipes to try, grocery lists, duck house improvements, reading, trips to our gym, etc.

Saturday is for Food Prep

It's a struggle, no, it's impossible, to make enough food for my husband and I to both have dinner with something leftover for my lunch the next day.  I have tried, and he eats it for dinner, so I stopped trying.  Thus, I prepare all my lunches and snacks for the week on my weekend. Some of my favorites: Lunch: Fiesta Crock Pot Chicken - 2lb chicken breast, 1 can corn, 1 can black beans, 1 jar salsa. Toss it all in the slow cooker on low for 6-7 hours.  Shred chicken with a fork.  Serve with sour cream and avocado as a salad over bed of lettuce, or as a burrito with the same additions, or add cubed cream cheese and serve on rice, or anything else that suits your fancy! Lunch: Sauteed Shredded Cabbage and Squash with protein of choice - I LOVE this cabbage and squash recipe!  Very hearty and cozy.  The sage really celebrates the vegetables. Snack: Banana Muffins with Peanut Butter Filling - Go light on the coconut flour to keep the filling creamy.  Freeze the peanut butter balls.  Fill the muffin tins halfway, drop a frozen ball in, and cover with more batter.  My recipe made 16 muffins instead of 12.  Roll leftover peanut butter balls in cocoa powder for future enjoyment!

Sunday is for Outdoor Adventures

As owner/operator of a Personalized Training Gym, my husband has a labor of love and therefore works often.  He religiously saves his Sundays to get outside and adventure with me!  Whenever weather permits, we ride our mountain bikes and paddle board.  In the winter, we ski, snow shoe, and hike. Vermont is a beautiful playground - Go PLAY OUTSIDE! What is your favorite way to spend a weekend? Have any suggestions to add to my list *wink wink*? Until Next Time, Corrie Austin" ["post_title"]=> string(28) "Top Three Weekend Activities" ["post_excerpt"]=> string(132) "Suggestions for a fulfilling weekend. A perfect blend of getting sh*t done, relaxing, and enjoying the world and people around you." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(28) "top-three-weekend-activities" ["to_ping"]=> string(0) "" ["pinged"]=> string(96) " https://thebigmansworld.com/3-ingredient-no-bake-keto-peanut-butter-balls-paleo-vegan-low-carb/" ["post_modified"]=> string(19) "2019-02-12 16:44:33" ["post_modified_gmt"]=> string(19) "2019-02-12 20:44:33" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5016" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "3" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#275 (24) { ["ID"]=> int(5004) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-12-30 12:00:33" ["post_date_gmt"]=> string(19) "2018-12-30 16:00:33" ["post_content"]=> string(5086) " Inspired by "The Great British Baking Show," which I binge-watched while wrapping presents, I got a hankering for some seasonal baking.  A quick synopsis for anyone who hasn't seen the show: it is a reality TV show where amateur bakers compete in a series of baking challenges to find out who is worthy of the title "star baker."  It appeals to my competitive, type-A personality (there is such exactness in baking!), while simultaneously celebrating creativity in the kitchen. Each episode, the contestants have to make a showstopper recipe with their own creative mix of flavors and presentation.  My husband would come home to the sound of Brits saying "soggy bottoms" and "scrummy biscuits," catching me with a half-wrapped present, drooling at the TV. I could not seem to find the perfect recipe for what I wanted to make: Spiced Carrot Gingerbread with Cream Cheese Frosting (after some web-sleuthing, I got my heart set on adding cardamom, which was a GREAT choice!).  My guidelines for my recipe hunt:
  • Gluten free
  • No table sugar
  • No brown sugar
  • No powdered sugar
I found many recipes that seemed to be mostly what I wanted, but they all missed the mark by a tad.  In the end, I kind of followed these two recipes: Carrot Ginger Muffins from the Savory Lotus blog and Cardamom Cream Cheese Frosting from the blog, Cooking on the Weekends. Confession: I took these to Christmas with my in-laws and didn't tell anyone they were gluten free.  I also called them "cupcakes."  I received the very sound advice that I should re-brand them as muffins.  Apparently, they were not great cupcakes, but they made for tasty muffins - it's all about the branding!  I was also told they tasted "healthy," which I don't think was meant as a compliment! In the end, I enjoyed the flavors and felt indulgent eating them.  If you'd like a more dessert-y version, you could try this recipe from the website Toot Sweet. If I have somehow inspired you to run out and make my version, you can see how I did it below! Until Next Time, Corrie Austin

Ingredients

Spiced Carrot Gingerbread

  • 2 cups Bob's Red Mill Gluten Free All-purpose Baking Flour
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp powdered ginger
  • 1/2 cup unsweetened shredded coconut
  • 3 eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup molasses
  • 1 cup finely grated carrot

Cardamom Cream Cheese Frosting

  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup almond milk
  • 1/4 cup maple syrup
  • 1-2 tsp cardamom to taste
  • Arrowroot powder to thicken as necessary*
*Perhaps I could have foregone the almond milk, making the arrowroot powder unnecessary

Instructions

Preheat oven to 350 degrees.  In a large bowl, combine flour, salt, baking soda, spices, and coconut shreds. In a smaller bowl, whisk together eggs, oil, and syrup.  Add the carrot.  Stir wet ingredients into the dry. Spoon the batter into paper-lined muffin tins and bake for 17-22 minutes. While muffins are baking, mix the frosting with a hand-held mixer.  Let muffins cool, then frost generously with cream cheese frosting. Makes 16 muffin-cupcakes.  " ["post_title"]=> string(26) "Muffins posing as cupcakes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(26) "muffins-posing-as-cupcakes" ["to_ping"]=> string(0) "" ["pinged"]=> string(82) " https://www.savorylotus.com/carrot-ginger-coconut-muffins-glutengrain-free-paleo/" ["post_modified"]=> string(19) "2018-12-30 13:22:32" ["post_modified_gmt"]=> string(19) "2018-12-30 17:22:32" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5004" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#368 (24) { ["ID"]=> int(5050) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2019-02-24 10:00:36" ["post_date_gmt"]=> string(19) "2019-02-24 14:00:36" ["post_content"]=> string(4161) "In the kitchen with Bronwyn, literally! After years of sharing meals and many discussions on preparing food together, Bronwyn and I finally both created some meals to enjoy together.  During mid-February winter blues, nothing says "cozy and content" like tasty food and quality conversations with a dear friend. Stepping into Bronwyn's kitchen, with its high ceilings, natural light, and pristinely maintained yet charmingly lived-in appeal, is like stepping into a photo shoot for a home decor catalog.  It is surprisingly natural to move around her space, never a struggle to find the perfect utensil or cookware.  The frustration best expressed by the phrase "it's like cooking in someone else's kitchen" does not apply in Bronwyn's home.  Her reputation as food appreciator and connoisseur is most genuinely apparent while cooking with her in her home. GET INSPIRED! Kick the day off with farm fresh duck eggs for brunch: eggs sunny side up, half poached in fresh tomato juices, and topped with cilantro  **If you live locally and are interested in duck eggs, we are very fond of bartering - message us below with an idea for a suggested trade! Got a cold-weather hankering for phở?  Apparently, when that happens to Bronwyn, she makes it fresh!  We slurped rich beef broth with fresh greens and fragrant sauces that were literally hand-carried from Vietnam by a friend returning from a recent trip. If you followed our recent post on sauerkraut, perhaps you have a batch ready!  (If you enjoy kraut and haven't made your own yet, read this post and try it - so easy and delicious!) A favorite meal to celebrate kraut is with some local pork bratwurst and mustard, served with steamed new potatoes tossed in olive oil with fresh lemon and parsley. Simple does not mean boring.  Toss chicken breasts is some olive oil, salt, pepper, turmeric, and coriander and roast in a 400° F oven for 22-26 minutes. Meanwhile, make my favorite carrot recipe: pan-fry some thinly sliced carrots in coconut oil with Merguez seasoning (Recipe below) from the Well Fed 2 cookbook.  Top with plain greek yogurt or creme fraiche. *Merguez Seasoning 2 Tbsp paprika 1 Tbsp ground fennel seeds 1 Tbsp ground cumin 1/2 Tbps ground coriander 1/2 tsp ground cinamon 1/2 tsp cayenne pepper 1/2 tsp ground black pepper *Great as meat rub or mix with ground meat for sausage
This coming week, we take on the winter weather with a savory French Onion Soup. Yumm! Until next time, Corrie Austin" ["post_title"]=> string(20) "Dinners with Bronwyn" ["post_excerpt"]=> string(218) "Join me in Bronwyn's kitchen, literally, as we prepare delicious meals to fight off the cold February blues. From simple roasted chicken to exotic homemade phở, celebrate wholesome food and the community it creates." 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I love onion soup.This recipe was great.I have a gluten allergy and never heard of using sliced potatoes for the topping. Also, I am racing out to the butcher’s to get some bones to make the broth.Another winner suggestion.Thank you." ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208714]=> object(WP_Comment)#1017 (18) { ["comment_ID"]=> string(6) "208714" ["comment_post_ID"]=> string(4) "5070" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(12) "64.223.67.34" ["comment_date"]=> string(19) "2019-03-11 14:24:17" ["comment_date_gmt"]=> string(19) "2019-03-11 18:24:17" ["comment_content"]=> string(257) "Hello Connie, I am so glad to hear you were inspired! You will have to let us know how it turns out. We have a tremendous amount of leftovers, and I poached some of our fresh duck eggs in some leftovers this morning and served over wilted spinach. Yummy!" 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You will have to let us know how it turns out. We have a tremendous amount of leftovers, and I poached some of our fresh duck eggs in some leftovers this morning and served over wilted spinach. Yummy!" 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I love onion soup.This recipe was great.I have a gluten allergy and never heard of using sliced potatoes for the topping. Also, I am racing out to the butcher’s to get some bones to make the broth.Another winner suggestion.Thank you." ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208714]=> object(WP_Comment)#1017 (18) { ["comment_ID"]=> string(6) "208714" ["comment_post_ID"]=> string(4) "5070" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(12) "64.223.67.34" ["comment_date"]=> string(19) "2019-03-11 14:24:17" ["comment_date_gmt"]=> string(19) "2019-03-11 18:24:17" ["comment_content"]=> string(257) "Hello Connie, I am so glad to hear you were inspired! You will have to let us know how it turns out. We have a tremendous amount of leftovers, and I poached some of our fresh duck eggs in some leftovers this morning and served over wilted spinach. Yummy!" 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You will have to let us know how it turns out. We have a tremendous amount of leftovers, and I poached some of our fresh duck eggs in some leftovers this morning and served over wilted spinach. Yummy!" 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4 responses to “Dinners with Bronwyn”

  1. Loved our dinners -and breakfast- together, Corrie. Love this post and the gorgeous photos! Seven Days watch out!

  2. Laurie says:

    Fabulous and these meals inspire me to try them! Love all the colors too! Really enjoyed this blog a lot. Looking forward to a meal with both of you SOON! Well done!

    • Corrie Austin says:

      Hi Laurie!
      Very much looking forward to it. It’s always a fun time when the three of us get together.
      Thanks for the love!

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Top Three Weekend Activities

I know I’m not alone in loving the weekend.  Those 63 hours between Friday at 5 and Monday at 8 are bursting with potential.  Think of all the wonderful things you can get done!

THE CULT OF DONE MANIFESTO

Bre Pettis and Kio Stark

  1. There are three states of being. Not knowing, action and completion.
  2. Accept that everything is a draft. It helps to get done.
  3. There is no editing stage.
  4. Pretending you know what you’re doing is almost the same as knowing what you are doing, so just accept that you know what you’re doing even if you don’t and do it.
  5. Banish procrastination. If you wait more than a week to get an idea done, abandon it.
  6. The point of being done is not to finish but to get other things done.
  7. Once you’re done you can throw it away.
  8. Laugh at perfection. It’s boring and keeps you from being done.
  9. People without dirty hands are wrong. Doing something makes you right.
  10. Failure counts as done. So do mistakes.
  11. Destruction is a variant of done.
  12. If you have an idea and publish it on the internet, that counts as a ghost of done.
  13. Done is the engine of more.

I’m pretty sure the “Cult of Done Manifesto” was written for the women in my family.  True to form, I embrace my weekends the way I was wired:

Friday is for To-do Lists

If you were to ask me how I spend most of my time, both professionally and personally, I would tell you: planning.  I was born planning.  I plan my plans.  I plan without even realizing I’m planning.  Though it sometimes infringes on my personal life…just ask my husband…my obsession with planning suits me well in my profession as a Project Manager.  I spend my Friday evenings preparing to get the proper amount of things done with my weekend, while allowing for some relaxation sprinkled in for good measure.

My weekend lists include things like: buy heart coffee at Scout & Co (and drink my free cup of joe while there!), meal plan, find new recipes to try, grocery lists, duck house improvements, reading, trips to our gym, etc.

Saturday is for Food Prep

It’s a struggle, no, it’s impossible, to make enough food for my husband and I to both have dinner with something leftover for my lunch the next day.  I have tried, and he eats it for dinner, so I stopped trying.  Thus, I prepare all my lunches and snacks for the week on my weekend.

Some of my favorites:

Lunch: Fiesta Crock Pot Chicken – 2lb chicken breast, 1 can corn, 1 can black beans, 1 jar salsa. Toss it all in the slow cooker on low for 6-7 hours.  Shred chicken with a fork.  Serve with sour cream and avocado as a salad over bed of lettuce, or as a burrito with the same additions, or add cubed cream cheese and serve on rice, or anything else that suits your fancy!

Lunch: Sauteed Shredded Cabbage and Squash with protein of choice – I LOVE this cabbage and squash recipe!  Very hearty and cozy.  The sage really celebrates the vegetables.

Snack: Banana Muffins with Peanut Butter Filling – Go light on the coconut flour to keep the filling creamy.  Freeze the peanut butter balls.  Fill the muffin tins halfway, drop a frozen ball in, and cover with more batter.  My recipe made 16 muffins instead of 12.  Roll leftover peanut butter balls in cocoa powder for future enjoyment!

Sunday is for Outdoor Adventures

As owner/operator of a Personalized Training Gym, my husband has a labor of love and therefore works often.  He religiously saves his Sundays to get outside and adventure with me!  Whenever weather permits, we ride our mountain bikes and paddle board.  In the winter, we ski, snow shoe, and hike.

Vermont is a beautiful playground – Go PLAY OUTSIDE!

What is your favorite way to spend a weekend? Have any suggestions to add to my list *wink wink*?

Until Next Time,

Corrie Austin

Posted: 1-6-2019

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      string(4475) "I want to ferment EVERYTHING.  After a couple batches of sauerkraut, tasty, yet lacking in creativity, I bought a giant bag of rejected, "ugly" carrots. You've seen them before, or it's possible you haven't noticed them, the "juicing carrots" hidden in a nondescript corner of the produce department.



They are misshapen, knobby, and broken.  They are the carrots too unsightly to be displayed for the discerning shopper to choose from an otherwise beautiful produce display.  These rejects are perfect for hiding in a clay pot to ferment to perfection.



I eagerly await the day when Western Medicine Doctors ask about diet and lifestyle when diagnosing and prescribing.  We aren't there yet, but I believe we are getting close.  If you experience frequent heartburn, headaches, mystery allergies, IBS symptoms, etc., I'm not proposing this fermented carrot recipe will cure you, but questioning your diet and lifestyle will likely take you farther than a new pharmaceutical or some Tums®.



The best medicine we can give ourselves is in the food we eat.  Knowledge of gut health and the benefits of probiotics, such as those found in fermented foods, is becoming increasingly more commonplace.  Some even argue that we ARE our gut bacteria, as our gut health impacts our mood, digestion, and hormone balance (or imbalance!).  If any of this information surprises, shocks, or bewilders you, I highly recommend reading a book on the topic (try Brain Maker by David Perlmutter and Kristin Loberg).



Nutritious meets delicious with these tangy, crispy carrots, fermented with dill and shallot.  They are a great snack straight from the jar or a colorful addition to a dinner plate.  I was inspired by MakeSauerkraut.com

What you'll need:

Carrots (as much as you have room for in your fermentation vessel)

Flavors (mix and match herbs and spices: garlic, mint, ginger, jalepeño, onion, dill, cardamom, peppercorn, the list goes on)

Sea Salt

Filtered water

Glass jar with tight sealing lid or fermentation crock

What you'll do:

Mix enough salt water (1 Tbsp salt per 2 cups water) to cover your carrots.  Pick your flavors (I used dill, sliced shallot, and peppercorn) and place at the bottom of your vessel.  Use a glass jar with tightly sealing lid or a fermentation crock.  Do not use plastic or metal.

Slice carrots into 1/4" carrot sticks, making them 1" shorter in length than the vessel they will be stored in.  Choose organic and don't use baby carrots, as they are often treated to maintain color and will not ferment.  Squeeze carrot slices into the vessel on top of the garnishes, and then pour salt water over the carrots.  Be sure carrots are completely covered in water, otherwise mold may grow.

Let sit in a dark place for 1-3 weeks.  If using a jar, burp the jar every day or two to let gasses escape.  Taste after one week, and age until desired flavor is reached.  Move to the fridge when they taste to your liking!  Note they will ferment more quickly in warmer in temperatures.  What takes one week in the summer may take three weeks in the winter.  I fermented mine for three weeks, and despite those of you who may have spring weather, it is still very much winter in Vermont!

Until next time,

Corrie Austin"
      ["post_title"]=>
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      ["post_content"]=>
      string(4306) "It's that time of year, where everyone you know is either sick, getting sick, getting over being sick, or getting you sick.  At least the weather matches the mood; today's forecast: freezing rain!

Nothing battles dreary days and dripping noses like hot, savory soup, especially when prepared and enjoyed in the company of good friends.  I had a date to make homemade French Onion Soup with dear friends Bronwyn & Laurie.  Disappointingly, but  not surprisingly, we were all under the weather and had to reschedule!  Those two are soon headed to the Southwest to enjoy sun-soaked days, so I decided to cook up soul-warming soup solo.



Besides the obvious star of the dish, onion, the key ingredient to French Onion Soup is the broth.  Traditionally, French Onioin Soup is made with beef stock.  However, having recently enjoyed some hearty lamb chops, I decided to make a rich lamb stock.  (Curious readers should check out this article for more information on the difference between stock and broth.)



My favorite way to make stock (or "bone broth"), is to place bones in a slow cooker with any or all of the following: onion, celery, and/or carrot.  I also like to add a seasoning satchel.  For this instance, I used bay leaves and oregano.  Add a couple tablespoons of Apple Cider Vinegar, fill with water, and slow cook on low for 12-24 hours.  Stock is almost impossible to overcook, and time is your friend. The long, slow, cooking process allows the collagen in the bones to break down, which is what we want!  Collagen is great for your nails, hair, and bones, plus is an extra boost of easily digested protein - all good things!



The following recipe is adapted from the Classic French Onion Soup recipe from the Taste of Home website.

Ingredients:

3 Tbsp olive oil

1 Tbsp butter

2 lb onion

3 cloves garlic, minced

1 c. red wine

2 Tbsp balsamic vinegar

48 oz lamb or beef stock

Salt and pepper to taste

1 red potato sliced into 1/4" rounds - or - 12 1/2" slices French bread baguette

2 cloves garlic, sliced in half

3/4 c. shredded Gruyere cheese



Method:

Heat 1/2 the olive oil and butter in thick bottomed pot/dutch oven.  Add onions and cook, stirring often, until tender (about 12 minutes).  Reduce heat to medium-low and cook until deep golden brown (about 45-60 minutes), stirring occasionally.

Add minced garlic and stir for another two minutes.  Add wine and balsamic.  Bring to a boil and cook until liquid is reduced to half.  Add stock, salt, and pepper.  Return to a boil.  Reduce heat and simmer, covered, stirring occasionally, for ~1 hour.

Meanwhile, use remaining olive oil and garlic to either pan fry potato or toast.  Put soup in oven safe bowls, top with potato (or bread) and sprinkle with shredded Gruyere cheese.  Broil until melted. Enjoy!

Until next time,

Corrie Austin"
      ["post_title"]=>
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      ["post_excerpt"]=>
      string(203) "Fight the winter blues with hearty homemade French Onion Soup. Follow the classic recipe, or join me with a creative spin by using lamb stock and going gluten free (I subbed potato for the bread!).  YUM!"
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      ["post_content"]=>
      string(4161) "In the kitchen with Bronwyn, literally! After years of sharing meals and many discussions on preparing food together, Bronwyn and I finally both created some meals to enjoy together.  During mid-February winter blues, nothing says "cozy and content" like tasty food and quality conversations with a dear friend.



Stepping into Bronwyn's kitchen, with its high ceilings, natural light, and pristinely maintained yet charmingly lived-in appeal, is like stepping into a photo shoot for a home decor catalog.  It is surprisingly natural to move around her space, never a struggle to find the perfect utensil or cookware.  The frustration best expressed by the phrase "it's like cooking in someone else's kitchen" does not apply in Bronwyn's home.  Her reputation as food appreciator and connoisseur is most genuinely apparent while cooking with her in her home.

GET INSPIRED!



Kick the day off with farm fresh duck eggs for brunch: eggs sunny side up, half poached in fresh tomato juices, and topped with cilantro  **If you live locally and are interested in duck eggs, we are very fond of bartering - message us below with an idea for a suggested trade!

Got a cold-weather hankering for phở?  Apparently, when that happens to Bronwyn, she makes it fresh!  We slurped rich beef broth with fresh greens and fragrant sauces that were literally hand-carried from Vietnam by a friend returning from a recent trip.



If you followed our recent post on sauerkraut, perhaps you have a batch ready!  (If you enjoy kraut and haven't made your own yet, read this post and try it - so easy and delicious!) A favorite meal to celebrate kraut is with some local pork bratwurst and mustard, served with steamed new potatoes tossed in olive oil with fresh lemon and parsley.



Simple does not mean boring.  Toss chicken breasts is some olive oil, salt, pepper, turmeric, and coriander and roast in a 400° F oven for 22-26 minutes.

Meanwhile, make my favorite carrot recipe: pan-fry some thinly sliced carrots in coconut oil with Merguez seasoning (Recipe below) from the Well Fed 2 cookbook.  Top with plain greek yogurt or creme fraiche.



*Merguez Seasoning

2 Tbsp paprika

1 Tbsp ground fennel seeds

1 Tbsp ground cumin

1/2 Tbps ground coriander

1/2 tsp ground cinamon

1/2 tsp cayenne pepper

1/2 tsp ground black pepper

*Great as meat rub or mix with ground meat for sausage


This coming week, we take on the winter weather with a savory French Onion Soup. Yumm! Until next time, Corrie Austin" ["post_title"]=> string(20) "Dinners with Bronwyn" ["post_excerpt"]=> string(218) "Join me in Bronwyn's kitchen, literally, as we prepare delicious meals to fight off the cold February blues. From simple roasted chicken to exotic homemade phở, celebrate wholesome food and the community it creates." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(20) "dinners-with-bronwyn" ["to_ping"]=> string(0) "" ["pinged"]=> string(94) " http://inthekitchenwithbronwyn.com/recipes/strong-hands-patience-recipes-for-home-fermenting/" ["post_modified"]=> string(19) "2019-02-24 11:36:39" ["post_modified_gmt"]=> string(19) "2019-02-24 15:36:39" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5050" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (24) { ["ID"]=> int(5016) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2019-01-06 11:30:32" ["post_date_gmt"]=> string(19) "2019-01-06 15:30:32" ["post_content"]=> string(6310) "I know I'm not alone in loving the weekend.  Those 63 hours between Friday at 5 and Monday at 8 are bursting with potential.  Think of all the wonderful things you can get done!

THE CULT OF DONE MANIFESTO

Bre Pettis and Kio Stark

  1. There are three states of being. Not knowing, action and completion.
  2. Accept that everything is a draft. It helps to get done.
  3. There is no editing stage.
  4. Pretending you know what you’re doing is almost the same as knowing what you are doing, so just accept that you know what you’re doing even if you don’t and do it.
  5. Banish procrastination. If you wait more than a week to get an idea done, abandon it.
  6. The point of being done is not to finish but to get other things done.
  7. Once you’re done you can throw it away.
  8. Laugh at perfection. It’s boring and keeps you from being done.
  9. People without dirty hands are wrong. Doing something makes you right.
  10. Failure counts as done. So do mistakes.
  11. Destruction is a variant of done.
  12. If you have an idea and publish it on the internet, that counts as a ghost of done.
  13. Done is the engine of more.
I'm pretty sure the "Cult of Done Manifesto" was written for the women in my family.  True to form, I embrace my weekends the way I was wired:

Friday is for To-do Lists

If you were to ask me how I spend most of my time, both professionally and personally, I would tell you: planning.  I was born planning.  I plan my plans.  I plan without even realizing I'm planning.  Though it sometimes infringes on my personal life...just ask my husband...my obsession with planning suits me well in my profession as a Project Manager.  I spend my Friday evenings preparing to get the proper amount of things done with my weekend, while allowing for some relaxation sprinkled in for good measure. My weekend lists include things like: buy heart coffee at Scout & Co (and drink my free cup of joe while there!), meal plan, find new recipes to try, grocery lists, duck house improvements, reading, trips to our gym, etc.

Saturday is for Food Prep

It's a struggle, no, it's impossible, to make enough food for my husband and I to both have dinner with something leftover for my lunch the next day.  I have tried, and he eats it for dinner, so I stopped trying.  Thus, I prepare all my lunches and snacks for the week on my weekend. Some of my favorites: Lunch: Fiesta Crock Pot Chicken - 2lb chicken breast, 1 can corn, 1 can black beans, 1 jar salsa. Toss it all in the slow cooker on low for 6-7 hours.  Shred chicken with a fork.  Serve with sour cream and avocado as a salad over bed of lettuce, or as a burrito with the same additions, or add cubed cream cheese and serve on rice, or anything else that suits your fancy! Lunch: Sauteed Shredded Cabbage and Squash with protein of choice - I LOVE this cabbage and squash recipe!  Very hearty and cozy.  The sage really celebrates the vegetables. Snack: Banana Muffins with Peanut Butter Filling - Go light on the coconut flour to keep the filling creamy.  Freeze the peanut butter balls.  Fill the muffin tins halfway, drop a frozen ball in, and cover with more batter.  My recipe made 16 muffins instead of 12.  Roll leftover peanut butter balls in cocoa powder for future enjoyment!

Sunday is for Outdoor Adventures

As owner/operator of a Personalized Training Gym, my husband has a labor of love and therefore works often.  He religiously saves his Sundays to get outside and adventure with me!  Whenever weather permits, we ride our mountain bikes and paddle board.  In the winter, we ski, snow shoe, and hike. Vermont is a beautiful playground - Go PLAY OUTSIDE! What is your favorite way to spend a weekend? Have any suggestions to add to my list *wink wink*? Until Next Time, Corrie Austin" ["post_title"]=> string(28) "Top Three Weekend Activities" ["post_excerpt"]=> string(132) "Suggestions for a fulfilling weekend. A perfect blend of getting sh*t done, relaxing, and enjoying the world and people around you." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(28) "top-three-weekend-activities" ["to_ping"]=> string(0) "" ["pinged"]=> string(96) " https://thebigmansworld.com/3-ingredient-no-bake-keto-peanut-butter-balls-paleo-vegan-low-carb/" ["post_modified"]=> string(19) "2019-02-12 16:44:33" ["post_modified_gmt"]=> string(19) "2019-02-12 20:44:33" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5016" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "3" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#275 (24) { ["ID"]=> int(5004) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-12-30 12:00:33" ["post_date_gmt"]=> string(19) "2018-12-30 16:00:33" ["post_content"]=> string(5086) " Inspired by "The Great British Baking Show," which I binge-watched while wrapping presents, I got a hankering for some seasonal baking.  A quick synopsis for anyone who hasn't seen the show: it is a reality TV show where amateur bakers compete in a series of baking challenges to find out who is worthy of the title "star baker."  It appeals to my competitive, type-A personality (there is such exactness in baking!), while simultaneously celebrating creativity in the kitchen. Each episode, the contestants have to make a showstopper recipe with their own creative mix of flavors and presentation.  My husband would come home to the sound of Brits saying "soggy bottoms" and "scrummy biscuits," catching me with a half-wrapped present, drooling at the TV. I could not seem to find the perfect recipe for what I wanted to make: Spiced Carrot Gingerbread with Cream Cheese Frosting (after some web-sleuthing, I got my heart set on adding cardamom, which was a GREAT choice!).  My guidelines for my recipe hunt:
  • Gluten free
  • No table sugar
  • No brown sugar
  • No powdered sugar
I found many recipes that seemed to be mostly what I wanted, but they all missed the mark by a tad.  In the end, I kind of followed these two recipes: Carrot Ginger Muffins from the Savory Lotus blog and Cardamom Cream Cheese Frosting from the blog, Cooking on the Weekends. Confession: I took these to Christmas with my in-laws and didn't tell anyone they were gluten free.  I also called them "cupcakes."  I received the very sound advice that I should re-brand them as muffins.  Apparently, they were not great cupcakes, but they made for tasty muffins - it's all about the branding!  I was also told they tasted "healthy," which I don't think was meant as a compliment! In the end, I enjoyed the flavors and felt indulgent eating them.  If you'd like a more dessert-y version, you could try this recipe from the website Toot Sweet. If I have somehow inspired you to run out and make my version, you can see how I did it below! Until Next Time, Corrie Austin

Ingredients

Spiced Carrot Gingerbread

  • 2 cups Bob's Red Mill Gluten Free All-purpose Baking Flour
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp powdered ginger
  • 1/2 cup unsweetened shredded coconut
  • 3 eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup molasses
  • 1 cup finely grated carrot

Cardamom Cream Cheese Frosting

  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup almond milk
  • 1/4 cup maple syrup
  • 1-2 tsp cardamom to taste
  • Arrowroot powder to thicken as necessary*
*Perhaps I could have foregone the almond milk, making the arrowroot powder unnecessary

Instructions

Preheat oven to 350 degrees.  In a large bowl, combine flour, salt, baking soda, spices, and coconut shreds. In a smaller bowl, whisk together eggs, oil, and syrup.  Add the carrot.  Stir wet ingredients into the dry. Spoon the batter into paper-lined muffin tins and bake for 17-22 minutes. While muffins are baking, mix the frosting with a hand-held mixer.  Let muffins cool, then frost generously with cream cheese frosting. Makes 16 muffin-cupcakes.  " ["post_title"]=> string(26) "Muffins posing as cupcakes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(26) "muffins-posing-as-cupcakes" ["to_ping"]=> string(0) "" ["pinged"]=> string(82) " https://www.savorylotus.com/carrot-ginger-coconut-muffins-glutengrain-free-paleo/" ["post_modified"]=> string(19) "2018-12-30 13:22:32" ["post_modified_gmt"]=> string(19) "2018-12-30 17:22:32" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5004" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#367 (24) { ["ID"]=> int(5016) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2019-01-06 11:30:32" ["post_date_gmt"]=> string(19) "2019-01-06 15:30:32" ["post_content"]=> string(6310) "I know I'm not alone in loving the weekend.  Those 63 hours between Friday at 5 and Monday at 8 are bursting with potential.  Think of all the wonderful things you can get done!

THE CULT OF DONE MANIFESTO

Bre Pettis and Kio Stark

  1. There are three states of being. Not knowing, action and completion.
  2. Accept that everything is a draft. It helps to get done.
  3. There is no editing stage.
  4. Pretending you know what you’re doing is almost the same as knowing what you are doing, so just accept that you know what you’re doing even if you don’t and do it.
  5. Banish procrastination. If you wait more than a week to get an idea done, abandon it.
  6. The point of being done is not to finish but to get other things done.
  7. Once you’re done you can throw it away.
  8. Laugh at perfection. It’s boring and keeps you from being done.
  9. People without dirty hands are wrong. Doing something makes you right.
  10. Failure counts as done. So do mistakes.
  11. Destruction is a variant of done.
  12. If you have an idea and publish it on the internet, that counts as a ghost of done.
  13. Done is the engine of more.
I'm pretty sure the "Cult of Done Manifesto" was written for the women in my family.  True to form, I embrace my weekends the way I was wired:

Friday is for To-do Lists

If you were to ask me how I spend most of my time, both professionally and personally, I would tell you: planning.  I was born planning.  I plan my plans.  I plan without even realizing I'm planning.  Though it sometimes infringes on my personal life...just ask my husband...my obsession with planning suits me well in my profession as a Project Manager.  I spend my Friday evenings preparing to get the proper amount of things done with my weekend, while allowing for some relaxation sprinkled in for good measure. My weekend lists include things like: buy heart coffee at Scout & Co (and drink my free cup of joe while there!), meal plan, find new recipes to try, grocery lists, duck house improvements, reading, trips to our gym, etc.

Saturday is for Food Prep

It's a struggle, no, it's impossible, to make enough food for my husband and I to both have dinner with something leftover for my lunch the next day.  I have tried, and he eats it for dinner, so I stopped trying.  Thus, I prepare all my lunches and snacks for the week on my weekend. Some of my favorites: Lunch: Fiesta Crock Pot Chicken - 2lb chicken breast, 1 can corn, 1 can black beans, 1 jar salsa. Toss it all in the slow cooker on low for 6-7 hours.  Shred chicken with a fork.  Serve with sour cream and avocado as a salad over bed of lettuce, or as a burrito with the same additions, or add cubed cream cheese and serve on rice, or anything else that suits your fancy! Lunch: Sauteed Shredded Cabbage and Squash with protein of choice - I LOVE this cabbage and squash recipe!  Very hearty and cozy.  The sage really celebrates the vegetables. Snack: Banana Muffins with Peanut Butter Filling - Go light on the coconut flour to keep the filling creamy.  Freeze the peanut butter balls.  Fill the muffin tins halfway, drop a frozen ball in, and cover with more batter.  My recipe made 16 muffins instead of 12.  Roll leftover peanut butter balls in cocoa powder for future enjoyment!

Sunday is for Outdoor Adventures

As owner/operator of a Personalized Training Gym, my husband has a labor of love and therefore works often.  He religiously saves his Sundays to get outside and adventure with me!  Whenever weather permits, we ride our mountain bikes and paddle board.  In the winter, we ski, snow shoe, and hike. Vermont is a beautiful playground - Go PLAY OUTSIDE! What is your favorite way to spend a weekend? Have any suggestions to add to my list *wink wink*? Until Next Time, Corrie Austin" ["post_title"]=> string(28) "Top Three Weekend Activities" ["post_excerpt"]=> string(132) "Suggestions for a fulfilling weekend. A perfect blend of getting sh*t done, relaxing, and enjoying the world and people around you." 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Love this post and the gorgeous photos! Seven Days watch out!" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208707]=> object(WP_Comment)#253 (18) { ["comment_ID"]=> string(6) "208707" ["comment_post_ID"]=> string(4) "5050" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "162.247.90.114" ["comment_date"]=> string(19) "2019-02-24 14:33:41" ["comment_date_gmt"]=> string(19) "2019-02-24 18:33:41" ["comment_content"]=> string(68) "Looking forward to the next meal together - right around the corner!" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208706" ["user_id"]=> string(1) "1" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [1]=> &object(WP_Comment)#253 (18) { ["comment_ID"]=> string(6) "208707" ["comment_post_ID"]=> string(4) "5050" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "162.247.90.114" ["comment_date"]=> string(19) "2019-02-24 14:33:41" ["comment_date_gmt"]=> string(19) "2019-02-24 18:33:41" ["comment_content"]=> string(68) "Looking forward to the next meal together - right around the corner!" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208706" ["user_id"]=> string(1) "1" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [2]=> &object(WP_Comment)#1055 (18) { ["comment_ID"]=> string(6) "208708" ["comment_post_ID"]=> string(4) "5050" ["comment_author"]=> string(6) "Laurie" ["comment_author_email"]=> string(25) "lcaswellburke@comcast.net" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "73.38.163.183" ["comment_date"]=> string(19) "2019-02-24 14:54:57" ["comment_date_gmt"]=> string(19) "2019-02-24 18:54:57" ["comment_content"]=> string(170) "Fabulous and these meals inspire me to try them! Love all the colors too! Really enjoyed this blog a lot. Looking forward to a meal with both of you SOON! Well done!" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208709]=> object(WP_Comment)#250 (18) { ["comment_ID"]=> string(6) "208709" ["comment_post_ID"]=> string(4) "5050" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "162.247.90.114" ["comment_date"]=> string(19) "2019-02-25 09:37:54" ["comment_date_gmt"]=> string(19) "2019-02-25 13:37:54" ["comment_content"]=> string(125) "Hi Laurie! Very much looking forward to it. It's always a fun time when the three of us get together. Thanks for the love!" 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Very much looking forward to it. It's always a fun time when the three of us get together. Thanks for the love!" 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Love this post and the gorgeous photos! Seven Days watch out!" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208707]=> object(WP_Comment)#253 (18) { ["comment_ID"]=> string(6) "208707" ["comment_post_ID"]=> string(4) "5050" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "162.247.90.114" ["comment_date"]=> string(19) "2019-02-24 14:33:41" ["comment_date_gmt"]=> string(19) "2019-02-24 18:33:41" ["comment_content"]=> string(68) "Looking forward to the next meal together - right around the corner!" 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3 responses to “Top Three Weekend Activities”

  1. Kellie Kutkey says:

    The recipes sound awesome! Thanks 🙂
    I particularly like the peanut butter muffins. Can I use something other than banana? I’m not a general fan of bananas in anything other than their skin . . .

    • Corrie Austin says:

      Hmmmm…that’s a great question. The bananas add most of the sweetness. I suppose you could likely substitute zucchini or apple. I’m not certain how much the moisture content would alter the texture of the muffins. If you try it, let us know! You could also look up a separate muffin recipe and drop your peanut butter balls in. I bet it would be REALLY tasty in a blueberry muffin – think PB&J – YUM!

  2. Kellie Kutkey says:

    PS I LOVE the Cult of Done!

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Muffins posing as cupcakes

Inspired by “The Great British Baking Show,” which I binge-watched while wrapping presents, I got a hankering for some seasonal baking.  A quick synopsis for anyone who hasn’t seen the show: it is a reality TV show where amateur bakers compete in a series of baking challenges to find out who is worthy of the title “star baker.”  It appeals to my competitive, type-A personality (there is such exactness in baking!), while simultaneously celebrating creativity in the kitchen.

Each episode, the contestants have to make a showstopper recipe with their own creative mix of flavors and presentation.  My husband would come home to the sound of Brits saying “soggy bottoms” and “scrummy biscuits,” catching me with a half-wrapped present, drooling at the TV.

I could not seem to find the perfect recipe for what I wanted to make: Spiced Carrot Gingerbread with Cream Cheese Frosting (after some web-sleuthing, I got my heart set on adding cardamom, which was a GREAT choice!).  My guidelines for my recipe hunt:

  • Gluten free
  • No table sugar
  • No brown sugar
  • No powdered sugar

I found many recipes that seemed to be mostly what I wanted, but they all missed the mark by a tad.  In the end, I kind of followed these two recipes: Carrot Ginger Muffins from the Savory Lotus blog and Cardamom Cream Cheese Frosting from the blog, Cooking on the Weekends.

Confession: I took these to Christmas with my in-laws and didn’t tell anyone they were gluten free.  I also called them “cupcakes.”  I received the very sound advice that I should re-brand them as muffins.  Apparently, they were not great cupcakes, but they made for tasty muffins – it’s all about the branding!  I was also told they tasted “healthy,” which I don’t think was meant as a compliment!

In the end, I enjoyed the flavors and felt indulgent eating them.  If you’d like a more dessert-y version, you could try this recipe from the website Toot Sweet.

If I have somehow inspired you to run out and make my version, you can see how I did it below!

Until Next Time,

Corrie Austin

Ingredients

Spiced Carrot Gingerbread

  • 2 cups Bob’s Red Mill Gluten Free All-purpose Baking Flour
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp powdered ginger
  • 1/2 cup unsweetened shredded coconut
  • 3 eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup molasses
  • 1 cup finely grated carrot

Cardamom Cream Cheese Frosting

  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup almond milk
  • 1/4 cup maple syrup
  • 1-2 tsp cardamom to taste
  • Arrowroot powder to thicken as necessary*

*Perhaps I could have foregone the almond milk, making the arrowroot powder unnecessary

Instructions

Preheat oven to 350 degrees.  In a large bowl, combine flour, salt, baking soda, spices, and coconut shreds.

In a smaller bowl, whisk together eggs, oil, and syrup.  Add the carrot.  Stir wet ingredients into the dry.

Spoon the batter into paper-lined muffin tins and bake for 17-22 minutes.

While muffins are baking, mix the frosting with a hand-held mixer.  Let muffins cool, then frost generously with cream cheese frosting.

Makes 16 muffin-cupcakes.

 

Posted: 12-30-2018

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      string(4475) "I want to ferment EVERYTHING.  After a couple batches of sauerkraut, tasty, yet lacking in creativity, I bought a giant bag of rejected, "ugly" carrots. You've seen them before, or it's possible you haven't noticed them, the "juicing carrots" hidden in a nondescript corner of the produce department.



They are misshapen, knobby, and broken.  They are the carrots too unsightly to be displayed for the discerning shopper to choose from an otherwise beautiful produce display.  These rejects are perfect for hiding in a clay pot to ferment to perfection.



I eagerly await the day when Western Medicine Doctors ask about diet and lifestyle when diagnosing and prescribing.  We aren't there yet, but I believe we are getting close.  If you experience frequent heartburn, headaches, mystery allergies, IBS symptoms, etc., I'm not proposing this fermented carrot recipe will cure you, but questioning your diet and lifestyle will likely take you farther than a new pharmaceutical or some Tums®.



The best medicine we can give ourselves is in the food we eat.  Knowledge of gut health and the benefits of probiotics, such as those found in fermented foods, is becoming increasingly more commonplace.  Some even argue that we ARE our gut bacteria, as our gut health impacts our mood, digestion, and hormone balance (or imbalance!).  If any of this information surprises, shocks, or bewilders you, I highly recommend reading a book on the topic (try Brain Maker by David Perlmutter and Kristin Loberg).



Nutritious meets delicious with these tangy, crispy carrots, fermented with dill and shallot.  They are a great snack straight from the jar or a colorful addition to a dinner plate.  I was inspired by MakeSauerkraut.com

What you'll need:

Carrots (as much as you have room for in your fermentation vessel)

Flavors (mix and match herbs and spices: garlic, mint, ginger, jalepeño, onion, dill, cardamom, peppercorn, the list goes on)

Sea Salt

Filtered water

Glass jar with tight sealing lid or fermentation crock

What you'll do:

Mix enough salt water (1 Tbsp salt per 2 cups water) to cover your carrots.  Pick your flavors (I used dill, sliced shallot, and peppercorn) and place at the bottom of your vessel.  Use a glass jar with tightly sealing lid or a fermentation crock.  Do not use plastic or metal.

Slice carrots into 1/4" carrot sticks, making them 1" shorter in length than the vessel they will be stored in.  Choose organic and don't use baby carrots, as they are often treated to maintain color and will not ferment.  Squeeze carrot slices into the vessel on top of the garnishes, and then pour salt water over the carrots.  Be sure carrots are completely covered in water, otherwise mold may grow.

Let sit in a dark place for 1-3 weeks.  If using a jar, burp the jar every day or two to let gasses escape.  Taste after one week, and age until desired flavor is reached.  Move to the fridge when they taste to your liking!  Note they will ferment more quickly in warmer in temperatures.  What takes one week in the summer may take three weeks in the winter.  I fermented mine for three weeks, and despite those of you who may have spring weather, it is still very much winter in Vermont!

Until next time,

Corrie Austin"
      ["post_title"]=>
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      ["post_excerpt"]=>
      string(167) "Fermented carrots are easy, tangy, crispy, flavorful, colorful, and nutritious.  What's not to love!?  Learn how to make your own with a variety of flavor suggestions."
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      ["post_date_gmt"]=>
      string(19) "2019-03-11 00:56:53"
      ["post_content"]=>
      string(4306) "It's that time of year, where everyone you know is either sick, getting sick, getting over being sick, or getting you sick.  At least the weather matches the mood; today's forecast: freezing rain!

Nothing battles dreary days and dripping noses like hot, savory soup, especially when prepared and enjoyed in the company of good friends.  I had a date to make homemade French Onion Soup with dear friends Bronwyn & Laurie.  Disappointingly, but  not surprisingly, we were all under the weather and had to reschedule!  Those two are soon headed to the Southwest to enjoy sun-soaked days, so I decided to cook up soul-warming soup solo.



Besides the obvious star of the dish, onion, the key ingredient to French Onion Soup is the broth.  Traditionally, French Onioin Soup is made with beef stock.  However, having recently enjoyed some hearty lamb chops, I decided to make a rich lamb stock.  (Curious readers should check out this article for more information on the difference between stock and broth.)



My favorite way to make stock (or "bone broth"), is to place bones in a slow cooker with any or all of the following: onion, celery, and/or carrot.  I also like to add a seasoning satchel.  For this instance, I used bay leaves and oregano.  Add a couple tablespoons of Apple Cider Vinegar, fill with water, and slow cook on low for 12-24 hours.  Stock is almost impossible to overcook, and time is your friend. The long, slow, cooking process allows the collagen in the bones to break down, which is what we want!  Collagen is great for your nails, hair, and bones, plus is an extra boost of easily digested protein - all good things!



The following recipe is adapted from the Classic French Onion Soup recipe from the Taste of Home website.

Ingredients:

3 Tbsp olive oil

1 Tbsp butter

2 lb onion

3 cloves garlic, minced

1 c. red wine

2 Tbsp balsamic vinegar

48 oz lamb or beef stock

Salt and pepper to taste

1 red potato sliced into 1/4" rounds - or - 12 1/2" slices French bread baguette

2 cloves garlic, sliced in half

3/4 c. shredded Gruyere cheese



Method:

Heat 1/2 the olive oil and butter in thick bottomed pot/dutch oven.  Add onions and cook, stirring often, until tender (about 12 minutes).  Reduce heat to medium-low and cook until deep golden brown (about 45-60 minutes), stirring occasionally.

Add minced garlic and stir for another two minutes.  Add wine and balsamic.  Bring to a boil and cook until liquid is reduced to half.  Add stock, salt, and pepper.  Return to a boil.  Reduce heat and simmer, covered, stirring occasionally, for ~1 hour.

Meanwhile, use remaining olive oil and garlic to either pan fry potato or toast.  Put soup in oven safe bowls, top with potato (or bread) and sprinkle with shredded Gruyere cheese.  Broil until melted. Enjoy!

Until next time,

Corrie Austin"
      ["post_title"]=>
      string(23) "Onion Soup for the Soul"
      ["post_excerpt"]=>
      string(203) "Fight the winter blues with hearty homemade French Onion Soup. Follow the classic recipe, or join me with a creative spin by using lamb stock and going gluten free (I subbed potato for the bread!).  YUM!"
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      ["post_content"]=>
      string(4161) "In the kitchen with Bronwyn, literally! After years of sharing meals and many discussions on preparing food together, Bronwyn and I finally both created some meals to enjoy together.  During mid-February winter blues, nothing says "cozy and content" like tasty food and quality conversations with a dear friend.



Stepping into Bronwyn's kitchen, with its high ceilings, natural light, and pristinely maintained yet charmingly lived-in appeal, is like stepping into a photo shoot for a home decor catalog.  It is surprisingly natural to move around her space, never a struggle to find the perfect utensil or cookware.  The frustration best expressed by the phrase "it's like cooking in someone else's kitchen" does not apply in Bronwyn's home.  Her reputation as food appreciator and connoisseur is most genuinely apparent while cooking with her in her home.

GET INSPIRED!



Kick the day off with farm fresh duck eggs for brunch: eggs sunny side up, half poached in fresh tomato juices, and topped with cilantro  **If you live locally and are interested in duck eggs, we are very fond of bartering - message us below with an idea for a suggested trade!

Got a cold-weather hankering for phở?  Apparently, when that happens to Bronwyn, she makes it fresh!  We slurped rich beef broth with fresh greens and fragrant sauces that were literally hand-carried from Vietnam by a friend returning from a recent trip.



If you followed our recent post on sauerkraut, perhaps you have a batch ready!  (If you enjoy kraut and haven't made your own yet, read this post and try it - so easy and delicious!) A favorite meal to celebrate kraut is with some local pork bratwurst and mustard, served with steamed new potatoes tossed in olive oil with fresh lemon and parsley.



Simple does not mean boring.  Toss chicken breasts is some olive oil, salt, pepper, turmeric, and coriander and roast in a 400° F oven for 22-26 minutes.

Meanwhile, make my favorite carrot recipe: pan-fry some thinly sliced carrots in coconut oil with Merguez seasoning (Recipe below) from the Well Fed 2 cookbook.  Top with plain greek yogurt or creme fraiche.



*Merguez Seasoning

2 Tbsp paprika

1 Tbsp ground fennel seeds

1 Tbsp ground cumin

1/2 Tbps ground coriander

1/2 tsp ground cinamon

1/2 tsp cayenne pepper

1/2 tsp ground black pepper

*Great as meat rub or mix with ground meat for sausage


This coming week, we take on the winter weather with a savory French Onion Soup. Yumm! Until next time, Corrie Austin" ["post_title"]=> string(20) "Dinners with Bronwyn" ["post_excerpt"]=> string(218) "Join me in Bronwyn's kitchen, literally, as we prepare delicious meals to fight off the cold February blues. From simple roasted chicken to exotic homemade phở, celebrate wholesome food and the community it creates." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(20) "dinners-with-bronwyn" ["to_ping"]=> string(0) "" ["pinged"]=> string(94) " http://inthekitchenwithbronwyn.com/recipes/strong-hands-patience-recipes-for-home-fermenting/" ["post_modified"]=> string(19) "2019-02-24 11:36:39" ["post_modified_gmt"]=> string(19) "2019-02-24 15:36:39" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5050" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (24) { ["ID"]=> int(5016) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2019-01-06 11:30:32" ["post_date_gmt"]=> string(19) "2019-01-06 15:30:32" ["post_content"]=> string(6310) "I know I'm not alone in loving the weekend.  Those 63 hours between Friday at 5 and Monday at 8 are bursting with potential.  Think of all the wonderful things you can get done!

THE CULT OF DONE MANIFESTO

Bre Pettis and Kio Stark

  1. There are three states of being. Not knowing, action and completion.
  2. Accept that everything is a draft. It helps to get done.
  3. There is no editing stage.
  4. Pretending you know what you’re doing is almost the same as knowing what you are doing, so just accept that you know what you’re doing even if you don’t and do it.
  5. Banish procrastination. If you wait more than a week to get an idea done, abandon it.
  6. The point of being done is not to finish but to get other things done.
  7. Once you’re done you can throw it away.
  8. Laugh at perfection. It’s boring and keeps you from being done.
  9. People without dirty hands are wrong. Doing something makes you right.
  10. Failure counts as done. So do mistakes.
  11. Destruction is a variant of done.
  12. If you have an idea and publish it on the internet, that counts as a ghost of done.
  13. Done is the engine of more.
I'm pretty sure the "Cult of Done Manifesto" was written for the women in my family.  True to form, I embrace my weekends the way I was wired:

Friday is for To-do Lists

If you were to ask me how I spend most of my time, both professionally and personally, I would tell you: planning.  I was born planning.  I plan my plans.  I plan without even realizing I'm planning.  Though it sometimes infringes on my personal life...just ask my husband...my obsession with planning suits me well in my profession as a Project Manager.  I spend my Friday evenings preparing to get the proper amount of things done with my weekend, while allowing for some relaxation sprinkled in for good measure. My weekend lists include things like: buy heart coffee at Scout & Co (and drink my free cup of joe while there!), meal plan, find new recipes to try, grocery lists, duck house improvements, reading, trips to our gym, etc.

Saturday is for Food Prep

It's a struggle, no, it's impossible, to make enough food for my husband and I to both have dinner with something leftover for my lunch the next day.  I have tried, and he eats it for dinner, so I stopped trying.  Thus, I prepare all my lunches and snacks for the week on my weekend. Some of my favorites: Lunch: Fiesta Crock Pot Chicken - 2lb chicken breast, 1 can corn, 1 can black beans, 1 jar salsa. Toss it all in the slow cooker on low for 6-7 hours.  Shred chicken with a fork.  Serve with sour cream and avocado as a salad over bed of lettuce, or as a burrito with the same additions, or add cubed cream cheese and serve on rice, or anything else that suits your fancy! Lunch: Sauteed Shredded Cabbage and Squash with protein of choice - I LOVE this cabbage and squash recipe!  Very hearty and cozy.  The sage really celebrates the vegetables. Snack: Banana Muffins with Peanut Butter Filling - Go light on the coconut flour to keep the filling creamy.  Freeze the peanut butter balls.  Fill the muffin tins halfway, drop a frozen ball in, and cover with more batter.  My recipe made 16 muffins instead of 12.  Roll leftover peanut butter balls in cocoa powder for future enjoyment!

Sunday is for Outdoor Adventures

As owner/operator of a Personalized Training Gym, my husband has a labor of love and therefore works often.  He religiously saves his Sundays to get outside and adventure with me!  Whenever weather permits, we ride our mountain bikes and paddle board.  In the winter, we ski, snow shoe, and hike. Vermont is a beautiful playground - Go PLAY OUTSIDE! What is your favorite way to spend a weekend? Have any suggestions to add to my list *wink wink*? Until Next Time, Corrie Austin" ["post_title"]=> string(28) "Top Three Weekend Activities" ["post_excerpt"]=> string(132) "Suggestions for a fulfilling weekend. A perfect blend of getting sh*t done, relaxing, and enjoying the world and people around you." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(28) "top-three-weekend-activities" ["to_ping"]=> string(0) "" ["pinged"]=> string(96) " https://thebigmansworld.com/3-ingredient-no-bake-keto-peanut-butter-balls-paleo-vegan-low-carb/" ["post_modified"]=> string(19) "2019-02-12 16:44:33" ["post_modified_gmt"]=> string(19) "2019-02-12 20:44:33" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5016" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "3" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#275 (24) { ["ID"]=> int(5004) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-12-30 12:00:33" ["post_date_gmt"]=> string(19) "2018-12-30 16:00:33" ["post_content"]=> string(5086) " Inspired by "The Great British Baking Show," which I binge-watched while wrapping presents, I got a hankering for some seasonal baking.  A quick synopsis for anyone who hasn't seen the show: it is a reality TV show where amateur bakers compete in a series of baking challenges to find out who is worthy of the title "star baker."  It appeals to my competitive, type-A personality (there is such exactness in baking!), while simultaneously celebrating creativity in the kitchen. Each episode, the contestants have to make a showstopper recipe with their own creative mix of flavors and presentation.  My husband would come home to the sound of Brits saying "soggy bottoms" and "scrummy biscuits," catching me with a half-wrapped present, drooling at the TV. I could not seem to find the perfect recipe for what I wanted to make: Spiced Carrot Gingerbread with Cream Cheese Frosting (after some web-sleuthing, I got my heart set on adding cardamom, which was a GREAT choice!).  My guidelines for my recipe hunt:
  • Gluten free
  • No table sugar
  • No brown sugar
  • No powdered sugar
I found many recipes that seemed to be mostly what I wanted, but they all missed the mark by a tad.  In the end, I kind of followed these two recipes: Carrot Ginger Muffins from the Savory Lotus blog and Cardamom Cream Cheese Frosting from the blog, Cooking on the Weekends. Confession: I took these to Christmas with my in-laws and didn't tell anyone they were gluten free.  I also called them "cupcakes."  I received the very sound advice that I should re-brand them as muffins.  Apparently, they were not great cupcakes, but they made for tasty muffins - it's all about the branding!  I was also told they tasted "healthy," which I don't think was meant as a compliment! In the end, I enjoyed the flavors and felt indulgent eating them.  If you'd like a more dessert-y version, you could try this recipe from the website Toot Sweet. If I have somehow inspired you to run out and make my version, you can see how I did it below! Until Next Time, Corrie Austin

Ingredients

Spiced Carrot Gingerbread

  • 2 cups Bob's Red Mill Gluten Free All-purpose Baking Flour
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp powdered ginger
  • 1/2 cup unsweetened shredded coconut
  • 3 eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup molasses
  • 1 cup finely grated carrot

Cardamom Cream Cheese Frosting

  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup almond milk
  • 1/4 cup maple syrup
  • 1-2 tsp cardamom to taste
  • Arrowroot powder to thicken as necessary*
*Perhaps I could have foregone the almond milk, making the arrowroot powder unnecessary

Instructions

Preheat oven to 350 degrees.  In a large bowl, combine flour, salt, baking soda, spices, and coconut shreds. In a smaller bowl, whisk together eggs, oil, and syrup.  Add the carrot.  Stir wet ingredients into the dry. Spoon the batter into paper-lined muffin tins and bake for 17-22 minutes. While muffins are baking, mix the frosting with a hand-held mixer.  Let muffins cool, then frost generously with cream cheese frosting. Makes 16 muffin-cupcakes.  " ["post_title"]=> string(26) "Muffins posing as cupcakes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(26) "muffins-posing-as-cupcakes" ["to_ping"]=> string(0) "" ["pinged"]=> string(82) " https://www.savorylotus.com/carrot-ginger-coconut-muffins-glutengrain-free-paleo/" ["post_modified"]=> string(19) "2018-12-30 13:22:32" ["post_modified_gmt"]=> string(19) "2018-12-30 17:22:32" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5004" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#275 (24) { ["ID"]=> int(5004) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-12-30 12:00:33" ["post_date_gmt"]=> string(19) "2018-12-30 16:00:33" ["post_content"]=> string(5086) " Inspired by "The Great British Baking Show," which I binge-watched while wrapping presents, I got a hankering for some seasonal baking.  A quick synopsis for anyone who hasn't seen the show: it is a reality TV show where amateur bakers compete in a series of baking challenges to find out who is worthy of the title "star baker."  It appeals to my competitive, type-A personality (there is such exactness in baking!), while simultaneously celebrating creativity in the kitchen. Each episode, the contestants have to make a showstopper recipe with their own creative mix of flavors and presentation.  My husband would come home to the sound of Brits saying "soggy bottoms" and "scrummy biscuits," catching me with a half-wrapped present, drooling at the TV. I could not seem to find the perfect recipe for what I wanted to make: Spiced Carrot Gingerbread with Cream Cheese Frosting (after some web-sleuthing, I got my heart set on adding cardamom, which was a GREAT choice!).  My guidelines for my recipe hunt:
  • Gluten free
  • No table sugar
  • No brown sugar
  • No powdered sugar
I found many recipes that seemed to be mostly what I wanted, but they all missed the mark by a tad.  In the end, I kind of followed these two recipes: Carrot Ginger Muffins from the Savory Lotus blog and Cardamom Cream Cheese Frosting from the blog, Cooking on the Weekends. Confession: I took these to Christmas with my in-laws and didn't tell anyone they were gluten free.  I also called them "cupcakes."  I received the very sound advice that I should re-brand them as muffins.  Apparently, they were not great cupcakes, but they made for tasty muffins - it's all about the branding!  I was also told they tasted "healthy," which I don't think was meant as a compliment! In the end, I enjoyed the flavors and felt indulgent eating them.  If you'd like a more dessert-y version, you could try this recipe from the website Toot Sweet. If I have somehow inspired you to run out and make my version, you can see how I did it below! Until Next Time, Corrie Austin

Ingredients

Spiced Carrot Gingerbread

  • 2 cups Bob's Red Mill Gluten Free All-purpose Baking Flour
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp powdered ginger
  • 1/2 cup unsweetened shredded coconut
  • 3 eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup molasses
  • 1 cup finely grated carrot

Cardamom Cream Cheese Frosting

  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup almond milk
  • 1/4 cup maple syrup
  • 1-2 tsp cardamom to taste
  • Arrowroot powder to thicken as necessary*
*Perhaps I could have foregone the almond milk, making the arrowroot powder unnecessary

Instructions

Preheat oven to 350 degrees.  In a large bowl, combine flour, salt, baking soda, spices, and coconut shreds. In a smaller bowl, whisk together eggs, oil, and syrup.  Add the carrot.  Stir wet ingredients into the dry. Spoon the batter into paper-lined muffin tins and bake for 17-22 minutes. While muffins are baking, mix the frosting with a hand-held mixer.  Let muffins cool, then frost generously with cream cheese frosting. Makes 16 muffin-cupcakes.  " ["post_title"]=> string(26) "Muffins posing as cupcakes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(26) "muffins-posing-as-cupcakes" ["to_ping"]=> string(0) "" ["pinged"]=> string(82) " https://www.savorylotus.com/carrot-ginger-coconut-muffins-glutengrain-free-paleo/" ["post_modified"]=> string(19) "2018-12-30 13:22:32" ["post_modified_gmt"]=> string(19) "2018-12-30 17:22:32" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5004" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Term)#370 (16) { ["term_id"]=> int(1) ["name"]=> string(4) "blog" ["slug"]=> string(4) "blog" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(1) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(0) ["count"]=> int(163) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(1) ["category_count"]=> int(163) ["category_description"]=> string(0) "" ["cat_name"]=> string(4) "blog" ["category_nicename"]=> string(4) "blog" ["category_parent"]=> int(0) } ["queried_object_id"]=> int(1) ["comments"]=> array(3) { [0]=> &object(WP_Comment)#235 (18) { ["comment_ID"]=> string(6) "208695" ["comment_post_ID"]=> string(4) "5016" ["comment_author"]=> string(13) "Kellie Kutkey" ["comment_author_email"]=> string(17) "kkutkey@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(12) "73.11.38.179" ["comment_date"]=> string(19) "2019-01-06 19:13:02" ["comment_date_gmt"]=> string(19) "2019-01-06 23:13:02" ["comment_content"]=> string(196) "The recipes sound awesome! Thanks :) I particularly like the peanut butter muffins. Can I use something other than banana? I'm not a general fan of bananas in anything other than their skin . . ." ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208698]=> object(WP_Comment)#1007 (18) { ["comment_ID"]=> string(6) "208698" ["comment_post_ID"]=> string(4) "5016" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(35) "bronwyn@inthekitchenwithbronwyn.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "162.247.90.114" ["comment_date"]=> string(19) "2019-01-09 08:07:55" ["comment_date_gmt"]=> string(19) "2019-01-09 12:07:55" ["comment_content"]=> string(407) "Hmmmm...that's a great question. The bananas add most of the sweetness. I suppose you could likely substitute zucchini or apple. I'm not certain how much the moisture content would alter the texture of the muffins. If you try it, let us know! You could also look up a separate muffin recipe and drop your peanut butter balls in. I bet it would be REALLY tasty in a blueberry muffin - think PB&J - YUM!" 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The bananas add most of the sweetness. I suppose you could likely substitute zucchini or apple. I'm not certain how much the moisture content would alter the texture of the muffins. If you try it, let us know! You could also look up a separate muffin recipe and drop your peanut butter balls in. I bet it would be REALLY tasty in a blueberry muffin - think PB&J - YUM!" 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Thanks :) I particularly like the peanut butter muffins. Can I use something other than banana? I'm not a general fan of bananas in anything other than their skin . . ." ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208698]=> object(WP_Comment)#1007 (18) { ["comment_ID"]=> string(6) "208698" ["comment_post_ID"]=> string(4) "5016" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(35) "bronwyn@inthekitchenwithbronwyn.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "162.247.90.114" ["comment_date"]=> string(19) "2019-01-09 08:07:55" ["comment_date_gmt"]=> string(19) "2019-01-09 12:07:55" ["comment_content"]=> string(407) "Hmmmm...that's a great question. The bananas add most of the sweetness. I suppose you could likely substitute zucchini or apple. I'm not certain how much the moisture content would alter the texture of the muffins. If you try it, let us know! You could also look up a separate muffin recipe and drop your peanut butter balls in. I bet it would be REALLY tasty in a blueberry muffin - think PB&J - YUM!" 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The bananas add most of the sweetness. I suppose you could likely substitute zucchini or apple. I'm not certain how much the moisture content would alter the texture of the muffins. If you try it, let us know! You could also look up a separate muffin recipe and drop your peanut butter balls in. I bet it would be REALLY tasty in a blueberry muffin - think PB&J - YUM!" 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4 responses to “Muffins posing as cupcakes”

  1. I am definitely trying the cupcake/muffin recipe before the end of the first month of the new year. They fit my resolution to throw out the old and try the new! Not promising anything…but really look forward the fun of trying….wondering if I could ever make carrot spirals as beautiful as Corrie’s. ( – :

    • Corrie Austin says:

      Hello Bronwyn! This recipe was very fun to try – lots of new techniques and ingredients! To candy the carrots (though, admittedly, mine never crisped up…) I followed instructions from epicurious.com. I brought some sugar water (half and half) to a boil and simmered the carrot strips for 15 minutes. Meanwhile, heat oven to 225. Lay strips of carrots on cookie sheet with non stick coating. Bake for 30 minutes. When they come out of the oven, shape as desired. For spirals, wrap them around a wooden spoon handle. Place shaped carrots back in oven for 30-45 minutes until “crisp.” Let me know how they turn out!

  2. Maria Brandriff says:

    Can the gluten free flour be substituted cup for cup with regular flour?

    • Corrie Austin says:

      Hello Maria,
      Apologies for the delayed reply, did you try this already?
      I think substituting regular flour would work just fine, and honestly, I think they will taste BETTER that way! I would check them for done-ness a little earlier (maybe at 14-15 minutes), as typically gluten free recipes cook longer.
      I hope they turn out well! These were very rich in flavor. Yum!
      Corrie

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