New year, new opportunities and tons of cleaning up of files, recipes, and closets to do!
As a Lifestylist® I spend a lot of time on the road searching for what’s new, but when I’m home I love spending time in the kitchen working on comfort food recipes that are so easy anyone can make them.
I love Cream of Asparagus soup and I spend a fortune buying it so I decided it was time to come up with a recipe I can make at home. This recipe is so easy and by using vegetable stock instead of the chicken stock most recipes call for it keeps it vegetarian and reduces the sodium levels.
Fresh Asparagus is already showing up in the grocery stores and farmers markets – give it a try and see what you think.
It’s a small world after all: verrines, a French concept that layers ingredients in a small glass or clear container has been seen in restaurants and high end parties, and now it is making it’s way to suburbia.
Verrines are as pretty to see as they are to eat, and it’s a great way to cut calories by making portions smaller but still appealing to the eyes and the palette. These bites can be sweet or savory, and can add a touch of elegance to any event.
Pier 1 Imports has a great assortment of mini cordials, dessert bowls and shot glasses complete with coordinating spoons that are perfect for making your own verrines at home.
If you don’t want to make these yourself, Seasons 52 Fresh Grill calls these their Mini Indulgences, and it’s hard to only sample one. Choices include Key Lime Pie, Old Fashioned Carrot Cake, and Mocha Macchiato – yum! I recently went there with the owners of The New American Home for a celebration dinner and we kept (and ate) the entire Indulgence presentation – now THAT was a celebration!
The verrine trend is here to stay, and we are looking forward to sharing some of our favorite recipes for these here.
It is FREEZING here today -last night a “northerner” blew in bringing ice, snow and frigid temperatures to Texas. Fortunately I went shopping yesterday and stocked the shelves of things this Lifestylist® loves to cook.
Vegetable soup is so easy to make from scratch – all it takes is your favorite vegetables, some chicken or vegetable stock and my secret ingredient – a few cans of Ro-Tel. I just prep all of the vegetables, put them in my slow cooker, add the stock and Ro-Tel and let it cook for 2 – 3 hours. It couldn’t be easier and healthier. I make enough to last a few days so I can be as lazy as I want to.