Happy New Year!

A sweet new recipe to start off the new year.

Roasted Pears with Rosemary
serves 4

2 pears, sliced in half lengthwise, core removed
1/2 cup balsamic vinegar
handful of fresh rosemary stems
olive oil

Pre heat the oven at 400˚F
Spread the olive oil over a foil lined cookie sheet. Place 1 sprig of rosemary into each pear half and turn them  (cut side down) on to the cookie sheet. Sprinkle bits of fresh rosemary on top and on the sides of the pears. Bake for 20 to 30 minutes or until the pears are easy to pierce with a fork and juice dribbles out of the sides. If you want you can turn the pears over and turn on the broiler for about 3 to 4 minutes, watch the pears!
Meanwhile, in a small but heavy pot, slowly cook down the balsamic vinegar until thick and syrupy, about 10 minutes. Set aside to cool.

Place each half of the pear onto a plate and garnish with fresh rosemary. Pour the syrupy balsamic vinegar over the pears and serve warm. You can also add some fresh vanilla ice cream to the top of the pears.

Happy Holidays!

Happy Holidays!

May this year come to a close leaving behind only sadness, anger, despair and hunger.

May the new year only bring forth health, happiness, bountiful blessings, friends and 

good food! 

As we sit down to our scrumptious holiday feast(s) this year let us give thanks for making it through another year. 

Please, as you sit down with your family this Christmas/Chanukah/Holidays, think of what you want to share with everyone and how this year, just as many other years... we have made it though to another holiday, another feast, and another year.  I am very blessed this year, in home and in work, with friends and with family, and most of all with all of you who share my thoughts, memories, feelings, and recipes!

 Our minds, our spirits and our security with the world and our place in it has been shaken to the core. Just like in years past, we must pick ourselves out of the despair and hurt, shake  our country and world off and continue again. In my mind, this time of year is a time to cut our losses from these past 12 months and begin fresh and whole again. 

A little wiser, maybe, but a whole lot stronger!

 

My wish for you ...

May you face this season and this new year fresh in spirit, fresh in hope, fresh in love and with fresh new recipes.

Blessings to you all and happy holidays! 

Happy Holidays!

Happy Holidays!!!!!!  

with love, Kate

Sunday Brunch and a Show

Last Sunday we to a trip to Chicago to visit with my family and see the play,

Young Frankenstein

Escalators in Macy's

Christmas decorations

A Beautiful Fountain

I am not the only one taking pictures!

Brunch at Atwood Cafe

The most darling spot to eat!

Mexican Hot Chocolate with a Homemade Marshmallow

Delightful Apple Cider Donuts

Dipped in homemade Apple Butter

My mushroom veggie burger with goat cheese and  garlic. I was holding this post, waiting and hoping the staff at Atwood Cafe would send me the recipe.  I can't wait, this was so delicious and unique! I want to make it at home.  Yum!

PS: I found this recipe on Atwood Cafe's Facebook page (Insert evil laugh here) '')

Now if I can just find the recipe for the Mexican Hot Chocolate

WILD MUSHROOM VEGGIE BURGERS 

Atwood Cafe

Serves 6 

For the burgers: 

•2 tablespoons olive oil 

•1 medium onion, finely chopped 

•2 cloves garlic, minced 

•8 ounces crimini mushrooms, wiped clean with dampened paper towels and finely chopped 

•1 cup cooked brown rice (over cook it so that it is sticky by adding ½ cup more water during cooking) 

•1/2 cup old fashioned oatmeal 

•4 ounces coarsely grated parmesan cheese (about 3/4 cup) 

•1 tbsp onion powder; 1 tbsp garlic powder 

•Salt and freshly ground black pepper, to taste 

•2 to 3 tablespoons fresh chopped thyme 

For Serving: 

•4 whole-wheat hamburger buns 

•Ketchup and/or mayonnaise and/or mustard  

(My veggie burger had goat cheese and mixed greens and a whole wheat or mixed grain bun and  served with a side salad with balsamic dressing)

1. Prepare the burger mixture. Heat the oil in a nonstick skillet over medium heat. Add the onion and garlic and sauté until soft but not brown, about 4 minutes. Increase the heat to medium-high; add the mushrooms, and cook, stirring occasionally, until tender and most of the mushroom liquid has evaporated, about 4 minutes. 

2. Stir in the brown rice and cook for 1 minute. Remove from heat and transfer the mixture to a large bowl. Stir in the oats, cheese, thyme, garlic and onion powder. Add salt and pepper. The mixture should be sticky and seem a bit wet. Cover the mixture and refrigerate until firm, 3 to 4 hours. 

3. Line a baking sheet or large plate with plastic wrap. Wet your hands slightly and form the vegetable mixture into 6 patties. Place the patties on the prepared baking sheet, cover loosely with plastic wrap, and refrigerate for 1 hour. 

4. Preheat grill to high. 

5. When ready to cook, brush each side of the burger with olive oil. Grill, turning carefully with a spatula, until nicely browned on both sides, 4 to 6 minutes per side, as the burgers cook; toast the buns over the flames as well. Serve as you would any burger. **You can also cook the veggie burgers in a non-stick sauté pan if you don’t have a grill. 

The beautiful theater

Before the show started

Happy 4 days, 22 hours, 36 minutes until Christmas!

Balsamic Steak Goodness

One of my absolute favorite recipes is Balsamic Steak. I am not a big red meat person. I like steak, but I prefer fish, chicken and turkey as a more cost efficient meal.  Steak is really good for a special occasion or when you get a great deal and I always buy meat on sale and freeze it for a future dinners. But this recipe is worth the wait and the cost.  I have been making this recipe for so long, I don't even know which cookbook I got it from.

I really only cook steak a few ways, but I love this recipe so much that 9 times out of 10,  I will make it.  In fact, when I told my Dad that I was making steak tonight, he knew exactly which recipe I was using.
I love this steak with balsamic sauce so much, I could easily eat all of these steaks... no matter how full I am! As I was licking the plate (yes I did!!!!!!!),  I was wishing for a good crusty bread to dip into the sauce.

Katie's Plate-Lick'n Balsamic Steak

4  steaks ( I used flat iron steaks)
2 tablespoons kosher salt
2 tablespoons unsalted butter
3/4 cup balsamic vinegar
olive oil
1 shallot, diced (optional)

Heat a large  non-stick pan on high and sprinkle 2 tablespoons kosher salt in the pan. When the salt begins to jump (yep, jump) add in the steaks and cook on medium-high for about 3-4 minutes per side until the inside temperature reaches 145˚F. You can sear the steaks and transfer to the oven if you prefer.   Remove the steaks and allow them to rest.

Turn the heat to medium and in the same pan add the butter and a few drops of olive oil to keep the butter from burning. Add in about 1/2 cup balsamic and the optional shallot. Be careful, the balsamic might splatter.  Turn the heat up to medium-high.  Stir for a few minutes until the balsamic sauce has thickened up to a syrup, about 3-4 minutes, add in the remaining balsamic vinegar.

Serve the steak with noodles, rice or mashed potatoes to soak up the delicious sauce. Pour the balsamic sauce over the steak and get ready to lick the plate.

Yum!!!!!!!!!

A Giveaway!!!!!!!!!!

Ok, I promised a yummy recipe today... but not the way you think. Todays awesome recipe is actually a treat for you. I ordered holiday post cards to send to my family and friends... but thanks to Vista Print, I ordered many more than originally planned. These are not just holiday post cards, they are a special family favorite recipe that hasn't been given to you before this.  I think you will like it!

Hint:  This is by the way, one of my top 5 favorite foods!

Intrigued?  I have a 15 cards to give out now so we are going to make this into a little contest.

 So if you are out there... you are there right? 

To be entered into the drawing... I want to hear about your worst and craziest kitchen or holiday disaster. 

• Perfectly roast a turkey to find that the inside is still bloody frozen?
• Set fire to your favorite cookbook? 
• Lose a nail in the lasagna?
• Burn a roast? 
• Add salt instead of sugar?

I want to hear about it! And if you don't feel like sharing or don't have any crazy stories yet, just send me a happy holiday note and I will put you into a drawing for the postcard/recipe card.  

Send me a comment  or your craziest holiday or kitchen disaster before Monday December 14th. 

Make sure to check back on Tuesday December 15th to see if you won!  

Happy Holidays!  Kate

PS... to leave a comment go to the title of a Giveaway!!!!!!! and below it will say comment. Click on the word comment and scroll to the bottom of the page.  Email me with any questions if you need help at   

notjustvanilla.kate@gmail.com