Posted in Recipes

Apple Butter Cocktail (Both Sober & Alcoholic Versions)

I’m not ready for pumpkin pies yet, I’m holding onto my apples for as long as possible! This was a wonderful way to treat myself to some apple filled goodness, and was especially tasty since my apple butter was so fresh. Super easy, super yum!

  • 4 tbsp apple butter
  • 2 oz apple cider
  • 1 oz apple shrub or vodka of choice
  • 12 oz sparkling water
  1. Stir your apple butter and shrub (or vodka) into your cider.
  2. Mix in half of your can of sparkling water.
  3. Pour the rest of your sparkling water into a glass over some ice, and top with your apple butter mixture.
  4. Stir and enjoy.
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

Sweet Chili Sauce

A sweet and spicy staple, mostly used for dipping. Try using it as a marinade or a salad dressing! I recently enjoyed it as a way to perk up some leftover curry!

Sweet Chili Sauce: Makes 1 – 1 1/2 cups

  • 5 fresno chilies, seeded
  • 8-10 garlic cloves, peeled and smashed
  • 1 tbsp cornstarch + 1 tbsp water or vinegar
  • 1/2 cup vinegar (white vinegar is traditional, but I sometimes like to use unseasoned rice vinegar or apple cider vinegar)
  • 1 bay leaf
  • 3/4 – 1 cup sugar
  • salt & pepper to taste

Place your seeded peppers, garlic cloves, bay leaf, vinegar, and sugar to a small saucepan, and place over a medium low heat.

Gently simmer for 10-15 minutes, or until your peppers and garlic are tender, but not mush.

Remove your bay leaf, add your sauce and cornstarch to a blender or a food processor and blend until the vegetables are minced. Adjust seasonings to taste and enjoy!

No blender? No problem! Simply mince all of your peppers and garlic before simmering for 10-15 minutes, and whisk in your cornstarch slurry at the end.

This one is real quick, but it’s so good for adding a pop of flavor to lots of different dishes!