Posted in Recipes

Lazy Day Ramen Broth

Not every meal can be a scratch made masterpiece of cookery, especially if you’re running low on spoons (thanks chronic illness, you’re a real gem) and finding it difficult to get through the day.

This is an easy recipe that I like to make myself when I’m feeling blue or overwhelmed, comfort in a bowl. You can make this just for the broth, can boil some noodles in it, or sometimes I like to simmer dumplings in it.

Lazy Day Ramen Broth: Makes 2 Cups

  • 2 tsp chicken base (I use the Better than Bouillon Reduced Sodium)
  • 1 tsp soy sauce
  • 1 tsp rice wine
  • 1 tsp sesame oil
  • 1 tsp Korean red chili flake (optional)
  • 1 clove garlic, peeled
  • 1 tsp minced ginger (I mince all my ginger at one time and freeze in an ice cube tray)
  • 1 cup milk (I use almond milk)
  • 1 cup water

Simply blend all of your ingredients together in a blender and simmer on the stove. Cook some ramen noodles in this, simmer some dumplings, or just drink as is. Try adding it to other recipes as well! (It makes for some really good rice.)

If you’d like to make a bigger batch and freeze some for another day, go for it! And remember, fed is best.

Posted in Recipes

Crockpot Beef Stewp

Mack… What in the higgity heck is a stewp? I’m so glad you asked, imaginary other half of this conversation! Stewp is a very technical professional culinary term for something not quite a stew, and not quite a soup. Therefore, stewp. Tell your friends.

I needed something easy and hands off to feed a crowd, the crockpot came through for dinner while we were out adventuring in an apple orchard.

Crockpot Beef Stewp: Feeds 6

  • 2 pounds chuck roast, cut into chunks of desired
  • 6 baby red potatoes, chunked
  • 3 carrots, chopped
  • 3 stalks of celery, chopped
  • 1/2 yellow onion, chopped
  • 1/4 bell pepper, chopped
  • 1 tbsp minced garlic
  • 1 tbsp tomato paste
  • 1 tbsp worsterchire sauce
  • 1 tsp ground sage
  • 1 tsp kosher salt
  • 1 tsp granulated garlic
  • 1 tsp ground rosemary
  • 1 tsp onion powder
  • 1 tsp cracked black pepper
  • 1 tsp olive oil
  • 1-2 bay leaves
  • 1-2 quarts stock (use whatever you like! Beef is obviously traditional, but I had chicken stock on hand that I needed to use up)
  1. Add in all of your vegetables (minus the garlic) to the bottom of a large crockpot.
  2. In a bowl, mix together the olive oil, garlic, tomato paste, dry seasonings, worsterchire, and enough stock to thin the mixture to a ketchup like texture.
  3. Slather your seasoning paste on your chuck roast, and place the chuck roast on top of your vegetables.
  4. Tuck your bay leaves into the crockpot, and add enough stock to come halfway up the meat, and set your crockpot to low.
  5. Cook on low for 6-8 hours, or until the meat is tender and shreds easily.
  6. Stir thoroughly, adjust seasonings as necessary, and enjoy while hot!

Try this recipe over rice, cooked pasta, or with some crusty garlic bread! It’s great for warming the bones after an autumn adventure.

Posted in Recipes

Fresh Pasta

There’s a million recipes for fresh pasta, all slightly different. I use a few myself, but this one is definitely in my top 3! Let me know how you like the video!

If you’re vegan, use an egg replacement like Simply Eggless or Just Egg to your dough. I’ve tried it with both products, and it worked great each time!

Posted in Recipes

Chewy Chestnut Brownies

I’ve been craving chocolate and had some chestnut pieces I had to use up from syrup making, why not use the two together?

Chewy Chestnut Brownies: Makes 12

  • 1/2 cup butter (we used avocado butter)
  • 8 oz dark chocolate (we used vegan dark chocolate chips)
  • 1/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 tbsp vanilla or chestnut syrup
  • 2 eggs (or egg replacement)
  • 1/2 cup flour (I used all purpose you could also use whole wheat)
  • 1/2 cup roasted chestnuts, chopped
  1. Preheat your oven to 350F.
  2. To a microwave safe bowl, add your butter and chocolate. Microwave in 30 second intervals until completely melted. For my microwave, it took about 3 – 30 second bursts.
  3. Allow to cool slightly, then mix in your sugars thoroughly.
  4. Mix in your vanilla, and 1 egg, mixing completely before adding the next egg and mixing until well combined.
  5. Add in your flour, mixing until just combined.
  6. Fold in your chestnut pieces gently.
  7. Grease a 9×9 square pan well (or a muffin tin) and add in your batter. If using the muffin tin, add about 2 oz of batter per cup.
  8. Bake for 30-45 minutes, rotating your pan halfway through to promote even baking.
  9. Allow to cool, then enjoy!
  10. Try topped with whipped cream or even with edible cookie dough!