Come On Up To The House

September 17, 2019
by Ashley

Miso Soup

1 small package bonito flakes (5g)
4 cups water
1 sheet nori, torn into small pieces
3 tbsp white miso
3 green onions
8 mushrooms, sliced thin

Bring bonito flakes and water for a boil for 5 minutes. Add in nori and let sit off the heat for 15 minutes. Strain the solids out and discard. Take the broth and put back into the pan. Add in the miso, onions and mushrooms. Let simmer until you are ready to serve.

Tofu would also make a great addition to this soup.

September 11, 2019
by Ashley

Curried Salmon Soup

1 tbsp coconut oil
1 small onion, diced
2 cups small fingerling potatoes
1 tbsp thai red curry paste
1 tbsp grated ginger
4 garlic cloves, minced
1 can (14oz) coconut milk
2 cups veggie broth
2 tsp fish sauce
2 tsp honey
1 lb skinless salmon fillet, cut into 1 1/2 inch cubes
2 cups spinach
1/2 cup loosely cilantro leaves

Optional – Serve with lime wedges

Heat oil in medium-large saucepan and add onions to cook. About 3 minutes Stir in curry paste, ginger, garlic and cook for 1 minutes, stirring constantly.

Add coconut milk, broth, fish sauce and honey and bring to a boil. Add in fingerling potatoes while boiling.

Add salmon and greens.  Reduce heat to low and simmer, covered, for 3-6 minutes (depending on Salmon thickness) and until greens are tender.

Dish into bowls, sprinkle with a generous helping of cilantro. Enjoy with a hunk of homemade bread.

September 11, 2019
by Ashley

Smoked Chicken Croquettes

3 tbsp buter
3 tbsp all purpose flour
1/2 cup milk
1/2 cup chicken broth
2 cups cooked chicken (finely diced)
1 1/4 cup dry bread crumbs
3 tbsp fresh parsley, chopped
1/4 tsp salt
2 eggs, lightly beaten
1/4 cup parmesan, grated

Melt in a sauce pan, 3 tbsp butter over medium heat. Add flour and cook for 1 to 2 minutes without browning to make a roux. Gradually whisk in the milk and broth, stirring constantly until smooth and thickened. Remove from heat and set aside to cool for 5 to 10 minutes.

In a large bowl, mix the cooked chicken, 1 cup of bread crumbs, parsley, salt and eggs. Add in the cooked roux and stir to blend. Cover and chill.

Prehead oven to 350F. Combine the parmesan and remaining 1/4 cup bread crumbs in a small bowl.

Shape the croquettes into balls and roll in bread crumb mixture to coat. Place croquettes on a silpat lined baking sheet and drizzle a little olive oil over them. Bake for 30 minutes until golden brown.

Served with a patatas bravas sauce.

1/4 cup ketchup
1/4 cup mayo
1/4 tsp garlic, minced
1/4 tsp dried thyme
1 tsp paprika
5 dashes tabasco

Mix together and microwave for 45 seconds. Stir and serve. Quick and easy.

June 4, 2019
by Ashley


Some hints that I have read. Don’t skimp on the sugar. Use room temperature egg whites. Use 1/8 tsp cream of tartar per egg used.


3 egg whites, room temperature
3/8 tsp cream of tartar
3/4 cup sugar
1/2 tsp vanilla (optional)

Start whipping the egg whites until frothy. Then add in the cream of tarter (1/8 tsp each egg white). Once starting to get creamy looking, start slowly adding the sugar and vanilla. Whip until stiff peaks form.

Carefully create little cookies with a spatula. You could put it in a piping bag, but I usually don’t. Bake at 250°F for 1 hour. Then turn off the oven and let them sit over night.

They should be dry on the outside but marshmallowy on the inside.

May 28, 2019
by Ashley

Bhindi Masala

1/2 pound fresh okra
1/2 tsp whole cumin seed
1 tbsp coriander seed, crushed
1/2 tsp chili flakes (the hotter, the better)
1/2 tsp tumeric powder
1 tbsp buckwheat flour
1/2 tsp mango powder
1/2 tsp kosher salt
1 mini red sweet pepper, diced
1 mini orange sweet pepper, diced

Wash okra and let dry on paper towel. After they are dry, cut into 1/2 inch slices and set aside.

Heat 1 1/2 tbsp canola oil in a saucepan on high. Add cumin and wait until it starts to pop.

Add okra and stir for about a minute. Turn heat to medium, cover and cook for 3 minutes.

Remove cover and add coriander, chili flakes and tumeric. Give a good stir and add buckwheat flour.

Cook until okra is tender, stirring occasionally. About 4 minutes.

Add mango powder, salt and diced peppers. Cook for another minute.

May 25, 2019
by Ashley

Spinach Muffins

2 eggs
3/4 cup granulated sugar
1 tbsp vegetable oil
1 tsp vanilla
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 cups spinach
1/3 cup almond milk
1 3/4 cup all purpose flour

In a blender, whip together eggs through almond milk until smooth. Put flour into a stand mixer and add in the wet ingredients. Mix well. Pour into a muffin tin. This recipe makes 12 muffins.

Bake at 375°F for about 15 minutes or until slightly browned on top.

These freeze really well!

May 20, 2019
by Ashley

Japanese Pancakes

2 eggs
3/4 cup almond milk
1/4 cup sugar
1/2 tsp vanilla extract
1/4 tsp salt
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda

Blend the eggs, milk, sugar and vanilla until well combined. Add the rest of the ingredients until just combined.

Heat an electric skillet over medium-low (350°F). Coat english muffin rings with cooking spray and fill each ring with about 1/2 cup batter. Cook the pancake until you see little bubbles appear all over. Gently flip and cook until the bottom is golden brown.

These will turn out very fluffy. I have served them not only as pancakes, but as sandwiches for lunch as well.

May 10, 2019
by Ashley

Souffle – Dairy Free and Gluten Free

4 tbsp granulated sugar
1 tbsp gluten free flour
1 1/2 tbsp Dutch process cocoa
2 tbsp chocolate almond milk
1/4 tsp vanilla
1 large egg white
Coconut Oil

Preheat the oven to 350 degrees. Coat four 4oz ramekins with coconut oil. Sprinkle each with a little granulated sugar.

Combine 2 tbsp granulated sugar, flour, cocoa and almond milk in a small sauce pan. Heat over medium stirring until smooth. Cool. Stir in vanilla. Transfer to a glass mixing bowl.

Place egg white in bowl of mixer and whip at high speed until soft peaks form. Add in 2 tbsp granulated sugar slowly. Beat until stiff peaks form. Gently stir in a fourth of the egg white mixture into the chocolate mixture. Fold in the rest of the egg mixture. Spoon mixture into the four small ramekins. Sharply tap them to make them level. At this point, you can refrigerate until you are ready or bake on a cookie sheet for 15 minutes or until set. Sprinkle with powdered sugar.

March 15, 2019
by Ashley

Easy Danishes

We just celebrated Pi Day yesterday. These are super easy and quick.

Easy Danishes

1 box (two sheets) puff pastry, thawed & cut into 9 even squares each sheet (total 18 sheets)
1 banana
1 pear

Cherry Topping
1 1/2 tbsp cornstarch
1 1/2 tbsp water
2 1/2 cups cherries, washed & pitted
1/2 cup granulated sugar
1 tsp fresh lemon juice
1/8 tsp salt
1 tsp vanilla

Mix cornstarch and water in a small bowl. Set aside.

In a sauce pan, add cherries, sugar, lemon juice and salt. Simmer for 5 minutes or until they start releasing their juices. Stir in cornstarch mixture and bring to a boil stirring often. Once it starts to thicken, remove from the heat and add the vanilla. Let this sit and cool.

Cream Cheese Topping

3 oz cream cheese
1/2 tsp vanilla
2 tbsp sugar

Stir ingredients together. Set aside.

Preheat oven to 375°F. Lay the puff pastry squares out on two baking sheets covered with a silpat each. Poke four times each square with a fork to prevent the middle of each danish from rising.

Now you can get creative. Cream cheese topping will cover around 11 danishes. You can choose how to flavor them. I used cream cheese and banana (tasted just like a banana cream pie) sprinkle with a little brown sugar. I made pear danishes with cream cheese and pears also sprinkled with a little brown sugar. The cherry danishes were made with just the cherry mixture on the top.

Bake in preheated oven for 20 minutes or until puff pastry to turned golden.

I would like to try apple danishes for sure. Also, any berry would probably work as well.

February 28, 2019
by Ashley

Spinach Crepes

Tonight we tried a new recipe. I made spinach crepes for dinner and stuffed them full of savory ingredients. The kids loved them. My son asked me to save this recipe so we can have it for dinner again.

Spinach Crepes

Spinach Crepes

4 cups spinach
1 1/2 cups almond milk
1 1/2 cups all purpose flour
3 eggs
1/2 tsp sugar
1/2 tsp kosher salt

Puree the spinach and milk together until liquid in a blender. Add in the flour, eggs, sugar and salt.

Add a little oil to a crepe pan and start making. I use 1/4 cup per crepe. This recipe will make 12 – 14 crepes.

We filled the crepes with different vegetables. I also made shrimp and had leftover venison burgers that I put into the kids.

We had the leftover crepes for dessert as well. Unfortunately, I did not get a picture of these. They were awesome. My dessert hound (daughter) loved them. I put 2 teaspoons of nutella in each and folder them in a quarter. I put a small scoop of New Zealand Ice Cream on top and a little chocolate syrup. I also sprinkled a couple of pecans over. They were wonderful.