SO I guess it’s been longer than i thought since my last post. I’ve been super busy lately! I’m almost done with my first class in Culinary school. currently i have A’s. 93% in Culinary Foundations and 96% in servsafe! 🙂 I’m going to blog things i learn as i continue to go to school! if i can remember 😛 So my next post will be a recipe for Pork w/ mashed potatoes and Buerre Blanc! since thats on the menu for tomorrow! everyone cross your fingers that i dont break the Buerre Blanc! we shall see tomorrow!

Happy Cooking!



I wasnt too sure about this recipe. Anytime I’ve cooked with Sweet potatoes it always reminds me of babyfood. This recipe is NO WHERE NEAR babyfood. It is full of flavour and spice and honestly is my new favorite recipe.

soup finish

To start off with pick a yummy spicy sausage. We bought a local spicy sausage. Chorizo is also wonderful in this recipe.

1 3/4 lbs sweet potatoes peeled and chopped into 1/2 in slices
1/2 lb Spicy Sausage
2 large carrots diced
2 celery stalks diced fairly small
2 cloves garlic
1 1/2 tsp curry powder
1 red chili, sliced for garnish
2 onions, roughly chopped
7 cups chicken stock (homemade is best YUM)
1 bunch fresh parsley for garnish (optional)
olive oil for frying
salt and pepper to taste

Take the sliced Sweet potatoes, carrots, onion, sausage, celery, garlic and curry powder and fry over medium heat with olive oil. Cook about 10 minutes, stirring every so often, until vegetables are a little softened.

In a big pot bring the chicken stock to a boil, then add the vegetables to it. Cook until vegetables are completely soft, add salt and pepper. Then using a stick blender (or food processor/regular blender) blend the soup until it is completely smooth. This soup is very filling and the mix of flavors and spice really hits the spot on a cold day. Also an idea: cool the soup for a yummy summer soup 🙂

Happy Cooking!


The first thing many people are going to ask is why is Ratatouille in quotations? Well having watched many travel food shows I’ve noticed that unless you are in or from France, not one single French person will say it is actually ratatouille. It’s like ratatouille but not really ratatouille LOL. anywho on to cooking!!
Ratatouille is very simple to make. It is usually served as a side dish but Orrin and I ate it as a main dish without issue. (none of that, but I’m still hungry wah wah wah)

approx 3/4 cup olive oil;
3 large tomatoes
1 one lb eggplant diced fairly large.
1 large onions, sliced into rings and cut in half.
2 bell peppers, whichever color you prefer.
2 zucchinis sliced the same as the eggplant.
3 garlic cloves;
10 basil leaves, cut in half;
salt and pepper to taste.

The first step is to dice the eggplant and zucchini. Then, put them in a colander together and sprinkle liberally with salt. let rest for 30 mins. When the time is up rinse the zucchini and eggplant thoroughly and dry each piece individually. This will dry them out and is very important to the finished product.
While the eggplant and zucchini are resting take the Tomatoes and blanch them to remove the skin. Do this by putting the tomatoes into a pot of boiling water, after one minute remove them and put them in a bowl of ice water. Once the tomatoes are cool peel the skin off and dice them.
Put the diced tomatoes in a small pot with 1/2 cup oil, the basil, and garlic. Cover and simmer for 20 mins or until well broken down, this acts as a sauce.
The next step involves “Layering” this is the way most chefs prepare Ratatouille. Take a large pan and fill the bottom 1/4 of an inch or so with oil. Let this get very hot, add the eggplant and fry on both sides about 4 mins a side. Eggplant will suck up oil like a sponge so make sure it it HOT. Take the eggplant out and set aside in a large bowl. Cook the zucchini, bell peppers, and onions the same way. Once all ingredients have been cooked, drain the oil from the large pan. Put all the vegetables back in and add the tomato mixture, the tomatoes shouldve created a nice sauce for the vegetables, simmer until the vegetables are completely cooked though. 30-45 mins.

Happy Cooking!

whole tom
So I adapted this from paleo diet lifestyle. At first I was a little put off by the idea of a tomato stuffed with egg. like, really? I liked the tomato just fine before, and it’s a little weird. THEN I made it. There was music playing and angels singing and some other crap i forgot because I was too busy inhaling the tomato and egg to pay attention. This is so simple to make and SO FREAKIN DELICIOUS (shut up Orrin I know you’re reading this going “yeah this is what i put up with”) (HUSH YOUR FACE.) anyway back to these mindblowing foodgasming tomatoes.

First you make pesto. easy peasy.

then you hollow out the tomatoes by cutting the top off and scooping out the inside.
add a few slices of mushroom, the pesto (like a tsp) and some garlic (to taste) top off with an egg and bake for 15-20 mins at 400degrees.

for pesto:
2 romaine lettuce leaves
10 basil leaves
olive oil till consistency is what you prefer (ive found some people like runnier pesto and others thick)

for the rest:
4 large tomatoes
one or two mushrooms
one clove garlic (or more if you like lots or garlic)
4 eggs

Cut tops off tomatoes and scoop out the inside. Add pesto mushrooms and garlic. Crack one egg in each tomato and bake at 400 degrees for 15-20 mins. Then enjoy the tastiest tomato you’ve ever had. YUM

Chicken Balantine

    A while back my twitter friend Janis Tester @Janis_Tester did a blog on Galantines/ Balantines, which you can find here. Now, at this point I feel the need to mention HER chicken was WAY nicer (fancy pants $35 shicken!) AND unlike me she did not feel the need to try to chop her chicken livers in a Ninja blender (stop snickering.) ok let’s just say my Balantine filling was a little too runny but DAMN did it taste good. Anyway…my instructions here will say what I SHOULD’VE done AND what I did.

    Ooo look pretty!

    So first things first! I watched this video on how to debone a chicken. Jacques Pepin is a genius and makes this look so much easier than it actually is.

    So then I deboned my chicken! It was way harder than he made it look but I think it came out halfway decent

    All Deboned!

    I stuffed my Balantine with Goat cheese, chicken livers, onions, and spinach.
    No measurements just as much as you feel you need! Do NOT try to dice chicken livers in blender! Blender will liquefy them in less than 2 seconds! Janis uses them whole. It really is personal preference. I like mine cut up so I would probably hand dice them next time.

    Using string I trussed mine up the way Jacques Pepin shows in the video and put it in the oven at 400 degrees until the internal temperature was above 180. Yes the end is kinda cone-ish but the inside was running out and I totally messed up but had to use it! It was really good and for a first try I don’t think it was *too* bad.
    finished Balantine

    Happy cooking!

butternut squash soup

Hey look! I finally got around to doing this blog post, only took me a month, that’s normal right? ANYWAY, I had WAY too much butternut squash at one point and couldn’t find a whole lot of recipes that looked appealing. I found one similar to this and changed it up A LOT. Using what I had on hand. This soup is very thick and good on a cold day!

First things first, the ingredients needed are:

1large butternut squash cut into cubes (I used 1 and 1/2 because that’s what I had)

2 carrots

1 small onion diced (your preference, I used Walla Walla sweets)

1/2 cup butter

6 cups water

1/2 cup brown sugar (to taste really)

1/2 tsp Cumin

1/2 tsp powdered ginger

1/4 tsp allspice

1/4 tsp cinnamon

2 tsp salt and pepper (to taste)

Put the butter in a large pot over medium high heat. When the butter is melted add the diced onion. Once the onion is browned add water, carrots and squash. Add spices (not brown sugar) let this simmer until squash is tender approx 30-45 mins


butternut squash soup cubed squash

Once the squash is cooked all the way through (check with a fork..or a taste test 🙂 ) Blend it all together.*** I used my ninja blender because I don’t have one of those handy dandy stick blender thingies. Put it all back in the pot if you used a regular blender, if not… skip that part! Add brown sugar and stir. Taste test to see if you would like additional salt etc and you’re done!

Happy cooking!