Foodie Fave: Turmeric & Almond Milk Latte

Yeah, yeah, I know we’ve been giving you a lot of drinks lately, but lesbehonest. There’s always room for drinks. And with fall right around the corner (although it may not feeeel like it) you need a couple of cozy drink options.

For a little while now, I’ve been a fan of turmeric and its super powers. So, I’m really excited to see it popping up in so many recipes. Especially a creamy latte such as this from Figs and Pigs. When the fall weather finally comes, grab your knit sweaters and biggest mug and settle in with this super easy recipe. (And obvi throw in an Instagram shoot bc you’ll have everything for the perfect photo. #fall)

  • 2 1/2 cups of unsweetened almond milk
  • 1 1/2 tsp turmeric powder
  • 1″ grated ginger
  • 1 tsp honey
  • 1/2 tsp cinnamon
  • 1 tsp coconut oil

In a pan on a medium heat add all the ingredients. For the ginger, squeeze the grated pulp so just the juice is used in the latte. Discard the pulp. Heat until just before boiling whisking all the while for about 6 mins. Serve immediately.

Turmeric Almond Milk Latte

*Photo cred: Figs and Pigs

Happy Drinking, XO.

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Butternut Squash Soup

I don’t know about you, but there’s just something that feels really good about making homemade soup. Yeah, yeah it’s easy to just go to the store and buy it in a can. But where’s the fun in that? I guarantee if you make this soup yourself you’ll get a lot more kudos than if you just poured it out of the can. Plus, this recipe gives you a ton more than just 28oz. Bring on family dinner night…

PS. For a fun party app/snack, put the soup in tall shot glasses as shooters.

*Serves a ton of people (over 8 at least). You’ll definitely have enough to freeze for later. Hellooo mid-week meal.

The soup:

  • 1 tbsp olive oil
  • 1 medium carrot stick, chopped
  • 1 medium celery stick, chopped
  • 1 medium yellow onion, chopped
  • 4 cups of chicken broth
  • 1 tsp of fresh thyme, chopped
  • 3 packages of cubed butternut squash (or roughly 6 cups)
  • 1 tsp salt
  • Dash of pepper

The topping:

  • 1/2 cup crème fraîche
  • 1 tsp pure maple syrup

In a large soup pan, heat the olive oil over medium heat. Toss in the carrots, celery, and onion and cook for roughly 5 minutes, or until the onions are translucent. Add the chicken broth, 1/2 tsp of the thyme, butternut squash, salt and pepper. Let all of the ingredients simmer for 30 minutes, or until the squash is tender enough to fall apart. After the 30 minutes, I used an immersion blender but you can also just stir the crap out of it until all of the ingredients are blended and no longer whole. You’ll notice it’s still slightly grainy at this point. In small batches, pour the soup into a blender to get the final chunks out and really smooth it out.

In a small bowl, whip together the crème fraîche and the maple syrup until fully blended. Pour the soup into a small bowl and dollop the crème mixture smack dab in the middle. Top with the other 1/2 of the thyme.

To make the baguette to go with it, check out our recipe here.

Butternut Squash Soup - damndelish

 

Happy Eating, XO.

Get Sauced – Slow Cooker Applesauce

Apple butter is all the rage right now, right?! Apple butter is the new fall recipe. Pumpkin can suck it. (I mean, pumpkins have been coming up a little short. Ba da bum.) Jk, we still love you pumpkins.

Anyway, why are we talking about apple butter when the title says “applesauce”? Well, because in my haste to try to get together an apple butter recipe…I ended up making applesauce. Clearly, I missed the key step where you remove the top from the slow cooker to thicken the apple mush. But you know what this means? You now have two recipes in one! *Mic drop.

  • 6-8 gala apples (or whatever you have handy)
  • 1/4 cup water
  • 1 tbsp cinnamon
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • Dash or two of all spice, or pumpkin pie spice

Core the apples and roughly chop. It’s ok if the skin is still on. Place the apples in the slow cooker and mix with the water, cinnamon, sugars, and spice (and everything nice). Once the apples are fully sugar coated, cook them on low for 4 hours, stirring occasionally throughout until the apples are soft.

For applesauce:

At this point, toss the soft apples in a blender until fairly smooth. Some chunks are ok. Refrigerate up to a week in a sealed container or freeze.

For apple butter:

After 4 hours, remove the slow cooker lid and cook for 1 more hour. You’ll notice the apples begin to thicken and become dark brown. Toss them into a food processor and blend until completely smooth and the consistency is like peanut butter.

Apple Sauce | damndelish

Happy Eating, XO.

Food Fave: Corn Dog Bites

In an attempt to drag the summer out just a little longer, I tried making Jo Cooks’ corn dogs. They’re seriously out of this world. However, if you’re over the summer, don’t worry! They’re a great dish for football season too. (And you know how much we LOVE football…and food.) They’re super easy to make and will cost you less than buying the frozen ones at the store.

  • 6 hot dogs, cut in half
  • 12 lollipop sticks or wooden skewers (I was able to make them without the sticks, but feel to try them both ways)
  • Vegetable or canola oil for frying

For batter

  • ½ cup all-purpose flour
  • ½ cup cornmeal
  • 2 tbsp sugar
  • 2 tsp baking powder
  • ½ cup to ¾ cup milk
  • salt and pepper to taste

In a large Dutch oven or sauce pan, pour the oil to a depth of 4 inches and heat to 350 degrees F. Slice each of the dogs in half and skewer on the sticks, (if you’re using the sticks, obviously).

In a bowl, combine all the batter ingredients and whisk. If you’re using sticks, I found it easier to pour the batter in a long glass. If not, a wide bowl will do. Dip each hot dog into the cornmeal batter to completely cover the hot dog. Carefully place the hot dogs into the hot oil. Fry until golden brown, about 2 or 3 minutes. Drain on paper towels. I fried about 2 or 3 at a time. Repeat with remaining hot dogs and batter. Serve with ketchup (Heinz, duh) and/or mustard.

mini-corn-dogs-5  damn delish

 

Happy Eating, XO.

Fall Corn Chowder

By now you probably have more corn than you know what to do with. So rather than eating ANOTHER corn on the cob (seriously, my floss is running low…) put it into some chowder. This steamy dish is perfect for those cooler nights. And if you have leftovers, freeze it in some Tupperware for a middle-of-the-winter treat.

  • 1 large onion, chopped
  • 3 stalks of celery, chopped
  • 1 medium potato, cubed (add in 1 additional for a heartier meal)
  • 5 ears of corn (or 2 12oz cans)
  • 4 cups of chicken broth
  • 1 can evaporated milk
  • 1 sprig of thyme
  • 1 tbsp corn starch
  • 1 tsp of salt
  • 1 tsp of pepper

Toss all of the ingredients in a crock pot and cook on low for 6-8 hours. Easiest. Recipe. Ever.

Corn Chowder - damndelish2

Happy Eating, XO.