Sunny skies and yummy soup

When we moved to victor i was prepared for a long cold winter and last year did not dissapoint. This winter is a whole different story. The snow started flying early in october and then didn't really reappear until febuary. Now we have weather in the 40s in early march. This has made for some sketchy skiing conditions in the backcountry. We got about four inches of fresh last night and it was a bluebird day today. Since aaron had work, we played it safe on a low angle hill and hour and a half tour. It was a beautiful hike and a nice ski.
Dinner is a new recipe for roasted cauliflower and smoked cheddar soup. It was delicious. Aaron agreed! Roast one head of cauliflower, broken into flourettes, with olive oil, salt and pepper in a 400 degree oven. While that roasts, saute half an onion chopped in olive oil, add two cloves of garlic minced, three plus cups of chicken stock and thyme. Blend everything til creamy. Add 1.5 to 2 cups shredded smoked cheddar cheese and 1 cup cream. Heat to warm. Serve with chopped bacon, diced green onions and a dollop of sour cream.  The salad was spinach, with chopped onion, boiled egg, bacon and a bacon grease vinagrete, blasamic, honey and dijon.

Lentil soup

This is going to be a quick recipe post, more family updates later.
Saute three pieces of bacon with half a chopped onion, two diced celery sticks, two sliced charrots. Add two cloves of garlic. Add fresh or dried sage. One cup red wine. Two cups of lentils, 6 cups chicken stock and two tablespoons tomato paste. Simmer for aproximately 35 minutes until the lentils are almost tender. Add your choice of paste (we used pene because it was what we had on hand). Add extra cooking liquid if needed. Cook until the pasta is al dente, and stir in a few handfuls of spinach. Season with salt and pepper and serve with grated parmasean.

Blue skies and green papayas

This winter has been a bit depressing if you like powder skiing and avoiding avalanches, but we has snow on the ground so i can't complain. Aaron has played around with snow biking and i think i know what our next sports purchase is going to be. Rowan has been out skiing a few times as well. We bought a famillly pass to grand targhee, thinking we would get out more. With the absense of snow that hasnt happened. We were going to head up to the resort this sunday, but decided to just ski with rowan on our little hill. We had hiked and skiied mt oliver two days before and skiing groomers and bumps didnt sound so inviting. He is loving his skis!
Dinner tonight was a happy accident. I bought a papaya last week because rowan loves them. Turned out to be unripe. Instead of throwing it in the trash, we made green papaya salad. It came out great! Here's the easy recipe - shread the papaya and a few carrots, chopped cilantro, chopped basil. Dressing is sugar, fish sauce, lime juice, a tiny bit of chopped thai pepper and a splash of sesame oil. Toss it all together and top with grilled chicken (marinated in a bit of the dressing) peanuts or cashews and serve with white rice.

Chinese new year

Gung hoi fat choi. Happy year of the dragon! Hoping this is a good omen as Aaron and I were both born under the sign of the dragon. We celebrated a day late as we did dinner with our neighbors Kate and shawn on Monday.

To continue on the organization streak I rearranged the laundry Room but now have to decide on a paint color for the walls and woodwork. I found some cute decor ideas from ballard designs.

To kick off the year we had fried noodles and lemon chicken. The noodles were fresh store bought that were quickly boiled and then stir fried with veggies - baby bok choi, shredded carrot, bamboo shoots, and clover shoots. The sauce was a combo of black bean sauce, hoisin sauce, samba olek, ginger and sesame oil. The chicken was thinly sliced, marinated in rice wine, egg yolk, soy sauce and a baking soda. It was then coated in a mix of corn starch and flour and deep fried. The sauce is equal parts sugar and water, fresh lemon juice and a little sesame oil with two tablespoons corn starch. little

Mole and skiing

We took rowan skiing for his second time today with his friend braden. He got new goggles that he was actual excited to be wearing! And he rode the chair lift for the first time. Then  B's parents were nice enough to watch the boys while aaron and i skied together. We swapped so they could ski too.
Before leaving to ski, aaron and i got the crock pot set up with mole so that we would have a hearty warm meal when we came home. The mole recipe:
Heat .5 c sliced almonds, .25c sesame seeds, coriander seeds, 4 whole cloves, star anise and one cinamon stick broken
Mix in a blender with one whole onion, combination of fresh and dried chile's to add up to 15. We used anchos, pasilla, anaheim, negro and new mexico chiles. One small can of diced tomatos, 5 cloves of garlic, 4 c chicken stock and one wheel (3 oz) ibarra chocolate.
We used a pork roast, but chicken works equally well. Put the meat and sauce in a crock pot set on low for 5 hours. Shred the meat and serve with queso fresco, cilantro and tortillas.

Honey pecan shrimp and orginazation

I didn't set any large unobtainable new years resolutions, i want to drink more water, exercise more and try to control my temper better. But somehow for the past week plus, i have been on an organization streak. I rearanged the play room, in the pics, rearranged the laundry room and have my eyes set on the pantry next. This bug has even bitten aaron, as he cleaned and organized the gear closet.
Tonights dinner is a recipe i found a few months ago on one of the blogs i follow, userealbutter.com  it is a dish aaron and i loved in salt lake so i have been eager to recreate it. This is excellent.  I substituted candied pecans for candied walnuts, as aaron has a mild allergy. I used one pound of shrimp. Peel them and marinate in one egg white and a large pinch of salt for 30 minutes. Mix 1 tbsp condensed milk, 1 tbsp honey, 6 tbsp mayo and 1/2 lemon in a bowl and set aside for the sauce. To make the candied pecans mix 1/4 cup sugar with water, heat until it becomes a nice carmel color. Mix in the pecans and remove from the heat. Stir fry the broccoli in a little oil and set aside. Remove the shrimp from the marinade and dust with cornstarch. Fry in 3 inches of oil until golden. Drain and mix with the broccoli and pecans. Toss the mixture with the sauce to coat and serve with rice.

Beer Braised chuck roast with mushroom stout quinoa and roasted squash

This is a grand teton brewery inspired meal. We have a small keg of black cauldron stout on nitro at home and some chuck roast from snowdrift farms. I found the recipe on william sonoma but they modified it from julia child and i added my own tweaks. I cut the roast into 1/2 in thick slices and browned them in the dutch oven, then saute one onion sliced, add back the beef, two cups of beer two cups of beef stock ( i used better than bullion), two bay leafs, a bunch of thyme, and about 1/3 cup of brown sugar. Bring to a boil on the stove and then cook for 2.5 hours in a 375 degree oven. Once done, remove the beef and make a gravey by stiring in 2 tbsp cornstarch mixed with 2 tbsp balsamic vinegar.  The quinoa recipe came from a craft beer blog. Saute 1/2 red onion diced with a container of mushrooms sliced in 1 tbsp butter and 3 tbsp olive oil until tender. Add one cup quinoa, one cup beer, one cup beef stock. Simmer for 20 minutes until all of the liquid is absorbed.