chili is for lovers

While some people give cookies or cake or chocolate for Valentine's Day, I honestly think chili is just as good -- or maybe an even better -- option for the one you love. 

And let me get this right out of the way -- this is not a chili for the faint of heart or the vegetarian -- this chili has bacon and steak and beer in it.

But if you make it for someone who loves steak and bacon and beer, you're guaranteed a good response.

the best chili ever
1 walla walla onion, diced
3 garlic cloves, diced
4 pieces of nitrate-free bacon
1 lb steak, diced
2 tsp cumin
1/2 tsp paprika
1/2 black pepper
1 can of beer -- preferably a lager
2 cans kidney beans
1 can pinto beans
1 tbs tomato paste
1 can diced tomato and the juice
2 cans green diced chilis
2 tsp hot sauce (I like tapatio)
1/2 cup water

In a big pot of medium heat, cook bacon.
Remove bacon and drain on paper towels.
Pour out half of the bacon grease.
Cook onion and garlic in remaining bacon grease (yes, this is key!)
Meanwhile, rub steak pieces with cumin, paprika and black pepper
Place steak in pot, cook each sides for a minute
Pour can of beer over steak and reduce heat to medium-low.
Cook steak and beer until beer is nearly all evaporated.
Add beans through water and bring to a boil.
Boil for a minute, then reduce heat to low and cook for at least an hour (the longer the better!)

I let the chili simmer nearly all day-- this ensures a really deep flavor.

To serve, crumble bacon on top and serve with other toppings -- cheese, peppers, avocado, and more!

xo, erika

chips + kale spinach yogurt dip

I'm eat healthy most of the time. Salads, quinoa, no processed foods, yadda yadda. But I do profess a deep love for homemade desserts, beer, and chips and dip. 

And it's football season, as well as nearly Super Bowl season, so I say it's time to get into the chips and dip.

But it's still January and resolution season, so let's not catapult all the way to fried potato chips dipped in cheesy bean dip (we'll get there in February).

Instead let's do baked potato chips and veggie chips with a kale spinach yogurt dip. Tyrells Chips sent me some of their chips to try out-- they're all natural, gluten-free and come in great flavors, including my two faves: veggie and salt and pepper. They're super crispy and make a great dip chip (or a eating late at night chip...)

Kale Spinach Yogurt Dip (inspired by Trader Joes' kale spinach greek yogurt dip)

1 cup plain yogurt
2 tbs canola mayonaise
1 tsp honey
2 minced garlic cloves
3 green onions, chopped
1/4 cup diced carrots
1/2 cup diced spinach
1/2 cups diced kale
1 tsp smoked paprika
salt & pepper to taste
1 tsp red pepper (optional--I like a little bit of a kick to dips)

Chop veggies very finely-- the smaller the better.
Mix ingredients well.
Cover and chill in the fridge for a minimum of three hours (to allow flavors to blend.)

Serve with chips, veggies or use it as a spread!



Tyrell Chips gifted me a few bags of chips to try out; opinions, as always, are my own. 

gluten-free chocolate truffles

Hello wonderful rouge and whimsy readers!

My name is Meghan, and I write over at eat.live.make  all about living a creative, simple and healthy life. You can follow along for more awesome recipes and tutorials on facebook//pinterest//instagram and my blog! Sweet Erika is kind enough to let me pop in today and share this delicious recipe with you all.

My mom made these truffles for me for Christmas and I MAY have eaten them all without anyone's help! They have chickpeas in them, so they are healthy, right? Not to mention that they are totally gluten free AND vegan! For those of you who aren't vegan, feel free to substitute the chocolate for any melting chocolate you would normally use. Bring a batch of these to your next party and you'll be everyone's new best friend.. I know you'd be mine:).

Ingredients:

• One 15 oz. can chickpeas, rinsed and drained
• ¼ c cocoa powder
• ¼ c honey, or to taste (substitute agave or maple syrup for strict vegan)
• ½ c peanut butter (I used natural)
• 1 t gluten free vanilla
• About 16 oz. gluten free & vegan (I used enjoy life brand) chocolate chips for dipping
• Options sprinkles or other decorations, if desired

Directions: 

1. Combine the chickpeas, cocoa powder, honey, peanut butter, and vanilla in your food processor.
2. Process until a dough consistency forms, stopping to scrape down the sides, as needed.
3. Transfer cookie dough to a bowl or storage container. At this point, you can refrigerate the dough for a bit before making the truffles.
4. Take about 1 tablespoon of dough and roll into a ball. Repeat with the remaining dough and peanut butter cups.
5. Refrigerate the undipped truffles for at least 30 minutes or so.
6. If using, melt the chocolate as per package instructions, dip each truffle, and place on wax paper to cool, adding sprinkles or other decorations before chocolate is set.
7. Once chocolate is set, store truffles in the refrigerator.

( this recipe has been adapted from the original recipe found on Cupcakes and Kale Chips)

--
ok how delicious do those look? Meghan is just about the sweetest and a talented photographer-- I highly suggest checking out her online space. 

xo, erika

champagne mojitos + a virtual bridal shower

One thing I've learned recently is that friendship can come from all places-- even the internet. I became friends with Julie two years ago and now I count her as a dear friend-- someone who can listen to my gripes about owning a small business and someone who will always appreciate a photo of my dog.

Julie is getting married this spring and while I can't throw her a bridal shower in my living room, I can throw her one online. And if I was hosting a shower for her, I know I would have to make the lady a mixed drink.

Julie loves mojitos, but I figure because we're at a shower, we should make it just a little fancier-- and add champagne.

champagne mojitos
(recipe for two, you can easily increase this for more people!)
3 limes, juiced
1 large bunch of mint leaves
1/2 grapefruit, juiced
2 shots of rum
1 cup of champagne
2 tsp of sugar

J + J for Julie & Jordan :)

directions:

- Tear mint leaves into small pieces. 

- Add mint juice, grapefruit juice, sugar, mint leaves to jar and muddle with the backside of a spoon to mix all the flavors 

- pour in rum, stir and continue to muddle

- top with cup of champagne

- divide contents equally between two glasses and garnish with lime wedges. 

enjoy!

congratulations Julie! I am so happy for you :)

go check out the rest of the bridal shower hosts!

 

Leonora of Yellow Heart Art

Illene of Much Love Illy

Regina of Acute Designs

Emily of Anna Delores Photography

xo, erika

last minute gift (card) diy

I didn't mean to be a last minute shopper but this season really got away from me this year to the point where I was out Sunday, fighting lines and crowded parking lots to try and snag some last minute gifts. Not my most favorite moments, to be honest.

I always pride myself on getting creative gifts but sometimes what people really want is a gift card. Which-- for a last minute gift-- isn't too hard to get. The husband and I live within less than a mile of a Fred Meyer and a QFC (both Kroger stores) and both are stocked with gift cards.

But-- just because I got a gift card, does not mean that I can't be creative in how I give it.

If you give a shopping gift card-- Kroger stores have Gap cards, Nordstrom cards and pretty much any retail store you can think of-- how about pairing it with some shopping essentials?

I made a little shopping survival kit with some other items I just grabbed from the grocery store-- chapstick, gum, and a chocolate bar for surviving a shopping sesh.



In a word document, I made a cute little label and printed it out to glue on the bar's wrapper. I bought some colored pencils -- always good to have those on hand -- and added a bit of color to make a customized chocolate bar.

Want to make you own customized bar to go along with a gift card? You can save the pdf below and print it out at home. It will fit most large candy bars (think a king-size Hershey bar, or something fancier.) ;) (p.s. if you're reading this on a phone or through a reader, I'm not sure if you'll be able to see the pdf so you may need to click through to download.)




anyone else running around doing some last minute shopping? I may need *one* more thing.

xo, erika

disclaimer: kroger provided me with gift cards to come up with a creative & fun way to give their gift cards. My opinions & the project shared are my own.  

thanksgiving tacos

 
I wish I could be take credit for coming up with this creation, but I heard about it from my friend Leonora who ate it at Renegade Craft Fair in Brooklyn a few weekends ago. I was skeptical until she said: "turkey, cranberry and cilantro." Three really good things. And in a taco. Why not.


You probably have leftovers galore to recreate this dish, but I actually had to make some fresh cranberry sauce. (My recipe is below).

Also, I didn't have corn tacos, so I had to settle for the tortillas, which I realize makes this a Thanksgiving burrito or Thanksgiving wrap, but it doesn't really have the same ring to it as Thanksgiving taco. ;)

Thanksgiving tacos
- shredded turkey meat
- 1 tbs cranberry sauce
- handful of arugula
- couple of sprigs of fresh cilantro
- optional: jalepeno slices, goat cheese


I warmed up a tortilla and topped with the cranberry, argula, cilantro and turkey.  The peppery arugula gives it a nice kick, but I think sliced jalepenos or even some goat cheese would be delish here as well!





cranberry sauce:
I wanted a spicier sauce (as it's acting as the salsa)
- 1 cup cranberries
- 1/4 cup sugar
- 1/4 cup water
- 1 tsp nutmeg
- 1/4 tsp cloves
- 1 tsp grated orange zest (orange peel)

Bring sugar and water to boil, stirring constantly. Stir in cranberries and bring back to a boil.
Reduce heat and simmer until all the cranberries have burst.
Stir in spices and seasoning.
Remove from heat, and let cool to room temperature. (it will thicken as it cools)
Refrigerate any leftovers.



Does a Thanksgiving taco sound crazy? Or would you be willing to try it?

xo, erika

diy faux fur scarf

I used to really hate faux fur. And furry things in general. But I don't know what's slipping... maybe I can blame Pinterest? All I know is that I want furry things in my life (besides my doggy).

So when I saw faux fur on sale at Joann's this past weekend, I bought some.


First project -- an easy, diy faux fur infinity scarf.



1. I got a 1/2 yard of faux fur, fold it in half length-wise and cut a 6-inch panel. (My panel was 6 inches wide by 36 inches long.)

2. Fold the faux fur panel furry side to furry side, length-wise again. You'll have long side with a fold and one non-folded side. Pin the non-folded side and sew along that edge. 

3. Turn the panel right-side out so the furry side is out again.

3. You'll have two open ends on either end of the furry panel. Fold the fur in half so that one edge is on top of the other edge (you'll have basically four layers of the fur at this point.) Sew along this edge.  When you finish, you'll have a big furry tube-- or an infinity scarf!

What's great about the faux fur is that it hides nearly any error or raw edge. You don't really need to hem or turn any of the edges in.

xo, erika

p.s. next up, faux fur vest.

make: pumpkin gnocchi with white sauce

I feel like as soon as it hits October, it's all about the pumpkin recipes.

But now that it has hit November, can we still get on board with pumpkin? Specifically, pumpkin pasta?

I've been wanting to make gnocchi for awhile, and I saw a recipe for sweet potato gnocchi but when I went to make it, I didn't have any sweet potatoes!

But I did have a can of pumpkin puree. And it turns out, they work the same.

 

 

pumpkin gnocchi
1 cup pumpkin puree
1 1/2 cup flour (I did a mix of wheat and wheat. Gluten-free folks, try almond meal)
1 egg
1 tsp sugar
1/2 tsp nutmeg
1 tsp salt
1 tsp pepper

Put all the ingredients in a bowl and mix. The dough should be thick and slightly sticky. You can add more flour here if you want. 

Place the dough on a floured surface and cut the dough into 4 equal parts.

Roll each part into a 1-inch thick roll and slice off 1-inch squares.

Bring a pot of water to a rolling boil.

Drop gnocchi pieces into the water (I did in batches) and when they float to the top, remove from the water and let cool on a paper towel-lined plate.

white sauce
(I'm sure there is a fancier name for this sauce, but growing up, my mom just called it white sauce.)
1 tbs butter
1/4 cup flour
1/2 cup milk
1/2 tsp of pepper

Melt butter over low heat. Once melted, slowly stir in flour, constantly stirring until mixed together.

Slowly pour in milk, stirring constantly while adding.

Continue to stir over low heat until mixture begins to thicken.

Add pepper and remove from heat.

Pour over gnocchi and serve immediately.

squash kale pecan and apple salad

I love all squash, but my favorite is delicata squash. I love the slightly sweet taste, the green stripes on its exterior, but even more so, you don't have to peel delicata, and that in my book is a major win.

The best way to prepare delicata is to roast it and you can serve it on its own, but I love it over a warm salad.

squash, kale, pecan and apple salad
ingredients
2 delicata squash
1 bunch kale
1/2 cup pecans
1 apple, cored and diced
1/2 cup olive oil, divided
1 tbs balsalmic vinegar
1 tsp honey
salt and pepper to taste



To roast the squash:
Wash outside of squash vigorously.
Cut in half, lengthwise and remove the seeds and pulp.
Slice the delicata in thin, half-moon shapes.
Toss with 1/4 cup olive oil and place on a cookie sheet
Roast at 350 degrees for 15 minutes, then flip and roast another 15 minutes or until soft

Meanwhile, heat remaining olive oil in a pan. Add diced apples, pecans and cook on medium low until apple is slightly soft and pecan is fragrant.

Tear kale into bite size pieces and add to the pan, cooking just until the color changes to a deeper green.


Whisk honey, balsamic and a sprinkling of salt and pepper in a small bowl.


Combine squash, kale, pecans and apple. Drizzle with the balsamic dressing. Eat immediately!

xo, erika

a hungarian feast

When I got my produce delivery box this week (I get it through a local service that sources a variety of local farms), there was an enormous cabbage in it. I wasn't quite sure what to do with it and was searching Pinterest for receipes until it dawned on me: Cabbage rolls.

One of my dearest friends is part Hungarian and makes the same cabbage rolls and goulash that her great-grandmother would make. Obviously, with a giant cabbage, it was an excuse to put together a Hungarian feast.

What made it even better is that my friend is currently house sitting in a gorgeous home that has an incredible kitchen-- we're taking a Viking range and two ovens. So obviously, the Hungarian feast prep had to happen over there, versus my tiny (yet functional and well-loved) kitchen.

 

Great-Grandma Kovacs' Cabbage Rolls
1 head of cabbage
2 tbs white vinegar
1 lb ground pork
4 garlic cloves, minced
2 tsp salt
3 tsp pepper
3 tsp paprika
1/2 cup white rice
6 oz of tomato sauce
1 can sauerkraut

Bring a large pot of water with 2 tbs of vinegar and a pinch of salt to boil
Rinse cabbage and cut out core.
Once water is boiling, drop cabbage in and cook for a minimum of a half hour, until leaves are soft. (could be up to 45 minutes)
In a large bowl, combine pork through white rice.
Take a leaf of cabbage, chop of the hard end, and place a spoonful of the pork mixture at the end.
Roll the leaf up, like a burrito, tucking in each side.

In a large pot, cover the bottom with the can of sauerkraut. If you have left over cabbage, put this in the bottom of the pot as well.
Place each cabbage roll carefully in the pot, folded over-side down.
Pour tomato sauce over the cabbage rolls.
Pout in water, just to cover the rolls.
Cook on medium to medium low for an hour.

enjoy!

xo, erika

swiss chard vegetable soup

I've probably mentioned this before, but the husband isn't the biggest fan of leafy greens.
He is a pretty strong vendetta against kale and I'm pretty sure it extends to swiss chard.

But I like swiss chard and it's really, really good for you-- so I want the husband to like it too.

The solution? Stick it in soup, add bacon and top with cheese. (A side of bread doesn't hurt either.)



ingredients:
1/2 onion
4 pieces of nitrate-free, natural bacon
3 garlic cloves, minced and diced
5 tomatoes (or can of no-salt, diced tomatoes)
1/2 can of tomato paste
3 to 4 carrots, sliced
1/2 bunch of swiss chard, stalks chopped and sliced lengthwise.
3 cups low-sodium chicken or vegetable broth
1 can of garbanzo beans
2 cups water
2 tsp cayenne pepper
1/2 tsp ground cumin
1 tsp salt

(please note that my carrots are purple! Farmers market for the win.)

- Cook bacon in pan and remove, cool on paper towels and crumble.
- Reserve 1 tbs of bacon drippings and cook onion in it (best thing ever? Food cooked in bacon fat.)
- Once onion is translucent, add garlic cloves and cook a minute or two.
- Stir in carrots, tomatoes and sliced chard stalks. Cook another minute.
- Add tomato paste, broth, and water. Bring to a boil.
- Reduce heat and add in garbanzo beans and bacon pieces, cumin, cayenne pepper and salt.
- Simmer for at least 10 minutes, stirring occasionally. Add more salt and pepper to taste.

Right before serving, stir in torn chard leaves.
Serve immediately with grated Parmesan-Reggiano cheese and crusty bread.

Also, just to be warned, this is one of what is sure to be many soup recipes. Soup is my biggest go-to for fall and winter cooking. 

xo, erika