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Shredded Brussels Sprout Caesar with Bacon

The first time I made this Brussels sprout Caesar salad was for Thanksgiving dinner. I posted a photo of the salad on my Instagram feed, and a couple of people asked if I’d be sharing the recipe. I responded with a resounding yes, and let them know that I’d be posting the recipe the following week.

That was 3 months ago. (But who’s counting?!?)

As I’ve said time and time again, this business of having a baby is time consuming. It’s completely awesome, but it takes every spare ounce of energy that I can muster. And when I do finally get a few moments to myself, I have to use that time very wisely (i.e. working on projects for my clients, taking a shower, doing laundry, etc.) The ole blog tends gets left in the dust.

But, I am determined to get back in the saddle. I’ve been cooking a lot lately, and it feels great. I’m still trying to find the time and energy to photograph and write about food, but I’m getting there. Baby steps, people. Baby steps. (Please tell me you’re reading this in Bill Murray’s voice. What About Bob? is the best.)

So, it took me 3 months to get around to posting this Brussels sprout Caesar salad recipe. This salad is worth the wait, I promise. It’s all of the best things, tossed together into one tasty salad: Brussels sprouts seared in bacon fat, mixed with a tangy yogurt Caesar dressing, parmesan cheese, and crispy bacon.

Folks, it doesn’t get much better than this.

Brussels Sprout Caesar with Bacon | Rosemarried.com

 

Shredded Brussels Sprout Caesar with Bacon

A warm Caesar salad, made with shredded Brussels sprouts, crispy bacon, and a tangy yogurt Caesar dressing. Adapted from howsweeteats.com.

Ingredients

  • 4 slices bacon
  • 1 pound brussels sprouts, stems removed and sliced very thin
  • 1/4 cup of freshly grated Parmesan cheese
  • 2 garlic cloves, peeled
  • 3 tablespoons greek yogurt
  • 1 tablespoon dijon mustard
  • 1 teaspoon red wine vinegar
  • 3 anchovies, minced
  • Kosher salt & freshly ground black pepper
  • The juice of half a lemon
  • 1/4 cup olive oil

Instructions

  1. First, cook the bacon. (I’m more of a stovetop bacon kind of girl, but feel free to cook the bacon to your liking!) Cook bacon in a skillet over medium heat, flipping once, until the fat renders and the bacon is good and crispy. When ready, remove the bacon from the skillet and place on a plate lined with a paper towel. Reserve 1 tablespoon of bacon grease in the pan, and pour off the rest of the grease.
  2. Next, make the dressing. In a food processor or blender pulse together the greek yogurt, anchovies, garlic, mustard, red wine vinegar, lemon juice, and olive oil. Blend until smooth and creamy. Taste, and adjust seasonings if needed.
  3. Heat skillet with reserved bacon grease over medium heat. Toss shredded Brussels sprouts in the pan, making sure to evenly coat with bacon grease. Cook the sprouts for 4-6 minutes, until warm and browning along the edges.
  4. Remove sprouts from the skillet and toss with a few spoonfuls of the dressing. Season with salt and pepper. Toss with grated parmesan cheese and crumble bacon over the top of the salad. Serve warm, with an extra dusting of freshly grated black pepper.

http://rosemarried.com/2015/02/28/shredded-brussels-sprout-caesar-bacon/

Friday Favorites: Family Photos + Nursery Decor

Hello, friends!

For this edition of Friday Favorites, I thought I’d share with you a few of my favorite photos from a family photo shoot we did a while back with the lovely Linnea Paulina. She took these photos of us when the babe was just 3 weeks old.

Looking back at these photos, it’s amazing how quickly everything changes. I no longer have a tiny sleepy baby, rather, I suddenly find myself with a very aware baby who coos and giggles, squirms and wiggles, rolls over and makes crazy baby dinosaur noises. She’s pretty darn adorable.

With that said, I am so glad that we got these photos taken. I know I normally share recipes and food photos here, but I couldn’t help but share a few photos of our nursery and family, as captured by Linnea. They’re just stunning! Linnea is an incredibly talented photographer (she shoots all in film!) and I love how she captured this crazy and wonderful time in our lives.

Also, if you’re curious, I’ve also included a few links below with info on where we got our nursery decor. Most of the nursery is a hodge-podge collection of thrifted items and hand-me-downs, but there are a few things I purchased specifically for the room. I had a lot of fun putting the nursery together, and am rather proud of how it turned out!

(Also, the nursery was this clean and pretty for a very short period of time. Now, it’s an explosion of baby clothes, diapers, bouncy seats, Bumbos, etc. It was nice while it lasted..)

www.linneapaulina.com

www.linneapaulina.com

www.linneapaulina.com

www.linneapaulina.com

www.linneapaulina.com

black & white nursery | rosemarried.com

www.linneapaulina.com www.linneapaulina.com

www.linneapaulina.com

Crib sheetThe Buttercup Boutique (Etsy Shop)

Black & white Rug: IKEA

Black & white throw pillows: IKEA

Swan MobileFlensted (via Amazon)

Framed bunny & owl prints: A thoughtful gift from a family friend, drawings by the talented Bethany Gosvener.

Wall decalsDecalVenue on Amazon (only $12!)

Poang “rocking” chair: IKEA (via craigslist! boom!)

Harry Potter Print: Dollar Print Shop on Etsy

Throw blanket (on rocker): Pendleton Woolen Mills (another extremely thoughtful gift from a friend!).

 

That’s all for now.

Happy Friday, friends! I’ll be back next week with recipes and food photos to boot. :)

 

Dark Chocolate Chunk Cookies with Sea Salt and Thyme

I’ve officially been a mom for over 3 months. Time flies when you’re having fun, and it especially flies when you’re sleep deprived and love-drunk on a tiny little human. Motherhood is crazy that way.

Right at the 3 month mark, I felt a distinct change. I started to feel normal again. The baby started sleeping a night (for more than a couple of hours at a time!). I wasn’t a pro at motherhood, by any means, but I felt like I was getting the hang of things. And that’s precisely when disaster struck: my computer died. My hard drive failed and the data was deemed unrecoverable. Thankfully, I had a lot saved to cloud storage and have hard copies of some of my important documents and photos. It certainly could have been a lot worse. But, still. My computer died. It wasn’t fun.

Then, in the midst of dealing with the fallout from my computer dying, the baby got her first cold. I know, I know. It’s just a cold. It shouldn’t be a big deal, but somehow it is? They’re just so little and tiny and helpless and it’s hard to see them feel crummy. And, when the baby feels crummy she doesn’t sleep well (and when the baby doesn’t sleep well, nobody sleeps well). So, that wasn’t fun either.

I could tell you more about my rotten week, but it would probably bore you. You know how it is. Sometimes life is exhausting and unpredictable, and you just have to go with it. That’s the way the cookie crumbles. And that, my friends, is exactly how I’ll segue way into talking about this cookie recipe. (Like how I did that?!?)

Truth be told, I had a lot of recipes and ideas to share with you all. And then my computer died, and a lot of those recipes/photos/etc died with it. So, I went back to the drawing board and I found myself wanting to make something simple, classic, and comforting. So I made a big ole batch of dark chocolate chunk cookies. These cookies are nothing new or exciting, but they were exactly what I needed. They’re rich and chewy, speckled with dark chocolate, sea salt, and thyme. I can say with all honesty that these are the best cookies I have ever made

One of these days, I’ll get back to blogging regularly. I’ll (hopefully) post inspiring seasonal recipes and drool-worthy photos. I’ll find my rhythm and I’ll find the time. Until then, please enjoy this chocolate chip cookie recipe.

dark chocolate chunk cookies | rosemarried

 

DARK CHOCOLATE CHUNK COOKIES WITH SEA SALT + THYME

Recipe inspired by Baking Bird

Ingredients:

2 sticks salted butter, softened

3/4 cup light brown sugar

2/3 cup white sugar

1 teaspoon vanilla

2 large eggs

2 1/4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon dried thyme

1/2 teaspoon kosher salt

12 ounces (or more!) of quality dark chocolate*, roughly chopped

Optional: flake sea salt, for sprinkling atop the cookies

*I used a mixture of random dark chocolate bars I had in the pantry, but most of the chocolate was from local chocolate purveyor, Woodblock Chocolate.

 

Method:

Preheat oven to 350 F. Line a baking sheet with parchment or a Silpat.

In a large bowl (or the base of a stand mixer), mix together the butter and sugars until fluffy. Mix in the eggs and vanilla until combined.

In another bowl, mix together the flour, baking soda, salt, and thyme. Stir the dry ingredients into the wet ingredients, mix until combined. Fold in the dark chocolate chunks.

Spoon the dough into evenly sized balls (about 1 tablespoon each), and place 2″ apart on the prepared baking sheet. Bake for 12-15 minutes, or until golden brown.

Remove from the oven and cool cookies on a wire rack. Top with flake sea salt, if desired.

 

 

Turmeric Coconut Tea + Friday Favorites

I’m tired, friends. It’s Friday, but I only know that because the internet told me so. At this point in my life, the days all blur together. I’m managing to keep a tiny human alive, which is no small feat. These tiny humans are hard work! (Fun fact: I’m currently typing this while wearing the little one in a wrap and bouncing on a yoga ball. Oh, and she’s crying because she’s overtired and is refusing to sleep. It’s one of those days.)

But when life hands you a cranky and overtired baby, you just gotta do what you can to get through it. I have to remind myself that it’s a phase, and it won’t last forever.

It’s precisely days like this that I make myself a big cup of Turmeric Coconut Tea. It’s all the good things, in one little cup. It’s warm and wonderful; comforting and healing. It lifts my spirits and soothes my tired and weary bones. Whatever your troubles may be, I promise this tea will help. It may not fix all your troubles, but it will certainly brighten your day. It’s just that kind of elixir.

Coconut Turmeric Tea | Rosemarried

I originally discovered this tea on 101 Cookbooks, and then re-discovered it when my friend Kirsten posted about her coconut milk variation of the tea.

There are a number of ways you can make this tea. I start with a mug, and add to it a heaping spoonful of ground turmeric and a heaping spoonful of raw honey. I then add a dash of hot water to the honey and turmeric, and stir together until a paste forms. I then fill the mug with equal parts hot water and hot coconut milk (which I boil together on the stovetop), and stir until the paste dissolves. I then add a generous squeeze of fresh lemon juice, a couple grinds of black pepper, a dash of cayenne, and a cinnamon stick. That’s how I like my turmeric tea, but feel free to make it to your liking. I imagine that it would be wonderful with a bit of freshly grated ginger, and I’ve often wondered how it would taste with a glug of whiskey. (A turmeric toddy, perhaps?)

That, my friends, is how you make a delightful cup of turmeric coconut tea. And, since it’s Friday, I thought I’d leave you with a list of a few of my favorite things. Just because.

FRIDAY FAVORITES: JANUARY 9, 2015

I made this pasta recipe this week, with kale and sage pesto, brussels sprouts, and a brown butter bread crumb topping. It requires a lot of ingredients and has quite a few moving parts, but it’s worth it. I will make this recipe again and again.

This article about the first 3 months of motherhood. This kind of honesty is comforting and refreshing. It’s not all rainbows and roses, people.

Grantland. If I could write for any website, I honestly think it would be Grantland. That may sound strange coming from a food blogger, but I have a secret dream of being an edgy feminist sports writer. I think sports (and sports fans) are an interesting reflection of culture, and I am constantly intrigued by Grantland’s take on sports culture in America. If you don’t believe me, read this brilliant article on Kobe Bryant (and why we love to hate him).

Stammtisch. This new(ish) German brewpub is our current favorite spot for a weeknight meal and/or brew. An excellent selection of German beers? Check. Family friendly? Check. A television for Blazer watching? Check. Incredibly delicious German food? Check. Great service and friendly waitstaff? Check. Stammtisch has it all.

I recently started working with Water Avenue Coffee Co. and I cannot say enough good things about these folks. First of all, the coffee is delicious.  And everyone who works there (baristas! roasters! owners! drivers!) are all so darn nice. It’s just an awesome company, all around. I’m really excited about working with them. Here’s to a coffee-filled 2015!

My slow cooker. Since having a baby, I’ve found that the slow cooker is my best friend. It’s just so darn easy. You just throw in your ingredients and walk away. Some of my favorite slow cooker recipes are for pulled pork, pumpkin curry, pot roast, and tomato soup. Oh, and I really want to try this slow cooker beef ragu recipe.

Margaritas. Oh, how I’d missed margaritas. My husband got me a bottle of Mezcal for Christmas (and he made a big batch of homemade sour mix!) and I forgot how good a margarita can be. After nearly a year without them, I’m glad to welcome margaritas back into my life. (For what it’s worth, my favorite margaritas in Portland can be found at Por Que No?, Xico, and Bunk Bar.)

And that’ll do it for today’s favorites. The baby is awake (again) and crying (again) and so I must go. Happy Friday!

 

 

Holiday Giveaway: Mulled Wine Kit from Parcel

I’m excited to announce a very special giveaway on the blog today, a Mulled Wine Kit from the wonderful people at Parcel!

Parcel is a small business based here in Portland, OR. They specialize in curated gift boxes, filled with treasures from the Pacific Northwest. The boxes are thoughtfully and artfully crafted, with a little something for everyone. There’s a Welcome Box for the new homeowner, a Little One Box for the new parent, and a lavish Pendleton Box filled with an impressive array of cozy winter goods. The boxes feature products from some of my favorite Oregon producers – Jacobsen Salt Co., Bee Local Honey, QUIN candy, Woodblock Chocolate, and more! Even the boxes themselves are works of art, handcrafted in Oregon with Forest Stewardship Council certified wood.

mulled wine kit | parcelportland.com

For this holiday giveaway, I am partnering with Parcel to give away one of their Mulled Wine Kits! This kit my favorite of the Parcel boxes, as I’m a sucker for a good batch of mulled wine (and this box includes the fixins to make the BEST batch of mulled wine). 

The Mulled Wine Kit includes: One bottle of Underwood Pinot Noir, two red enamel mugs, Bee Local Honey, cinnamon sticks, spice satchel, and instructions for making Mulled Wine for Two. Great for newlyweds, neighbors, clients and anyone looking to escape these cold, blustery nights! This kit comes with a custom label and holiday greenery in a signature keepsake box, handcrafted in Oregon with Forest Stewardship Council certified wood. 

See below for giveaway details!

mulled wine kit | parcelportland.com

 

ENTER TO WIN A MULLED WINE KIT FROM PARCEL: 

To enter, leave a comment below stating your favorite box from Parcel!

Holiday giveaway rules: All entries must be submitted by Monday, December 15th, at 10pm PST. A winner will be selected at random and will be notified by December 15th. Parcel will hand deliver or mail the box to the winner. 

ADDITIONAL ENTRY OPTIONS:

For one additional entry (optional), follow Rosemarried on Instagram come back here to leave another separate comment stating you’ve done so.

For one additional entry (optional), follow Parcel on Instagram come back here to leave another separate comment stating you’ve done so.

 

Homemade Apple Toaster Strudels

Growing up, there were a lot of foods that weren’t allowed in our home: Sugar cereals. White bread. TV dinners. Soda. Regular peanut butter, such as Peter Pan or Jiff (we could only have the natural kind! It was hard as a rock and wasn’t sugary and creamy and delightful!). Tang. Kool-Aid. Pop Tarts. Toaster Strudels.

Of all the banned foods, I felt that the lack of Toaster Strudels was the greatest injustice. In my childhood mind, Toaster Strudels were the ultimate treat, and I was sorely disappointed that I was not allowed to indulge in these sugary and wonderful toaster pastries.

Homemade Apple Toaster Strudel | Rosemarried.com

Now that I’m an adult, I completely understand my mom’s food rules. I appreciate that she made us eat fruits and vegetables, and taught us how to make healthy choices. To this day, I don’t like white bread and I don’t drink soda (save for the occasional Mexi-Coke with tacos. Mmmm…).

But, that doesn’t mean that I don’t have my vices. I LOVE sugar. If I let myself, I would eat Salsa Verde Doritos every single day. And, I still have a weakness for Toaster Strudels. They’re warm and buttery pockets of sugary goodness, and they come with a packet of frosting so that you can slather icing all over the warm strudel. I’m sorry, it doesn’t get much better than that.

So, when I saw a recipe for homemade apple toaster strudels, I knew I had to make them. And, since they’re homemade they’re totally good for you right? That’s what I’m telling myself, anyway.

p.s. I made these toaster strudels weeks ago, before our little one was born. It’s just taken me this long to get around to editing photos and writing a post! 

p.p.s. Apparently I suck at frosting toaster strudels. The frosting tasted great, but looked pretty stupid. We all have our strengths, and apparently icing toaster strudels is not one of mine. 

Homemade Apple Toaster Strudel | Rosemarried.com

Homemade Apple Toaster Strudels with Cream Cheese Icing

Serving Size: 8

Ingredients

  • For the crust:
  • 2 sheets of puff pastry (1 box), thawed
  • 1 egg, lightly beaten

  • For the filling:
  • 3 apples, peeled and cored
  • 4 tablespoons unsalted butter, divided
  • 1/4 cup packed dark brown sugar
  • 1/4 cup light brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

  • For the cream cheese icing:
  • 4 ounces cream cheese
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. To make the filling, first grate the apples using a cheese grater or food processor. In a skillet or saucepan, melt the butter over medium heat. When the butter is melted, stir in the grated apples. Add the brown sugars, flour, lemon juice, cinnamon, and nutmeg. Cook over medium heat, stirring often, until the mixture is thick and reduced (about 10-15 minutes). Remove from heat and allow to cool.
  2. Preheat the oven to 375°F. Line a baking sheet with parchment paper or a Silpat.
  3. Working on a well-floured surface, roll out one sheet of puff pastry into a large, thin rectangle – about 10″x14″. (Note: puff pastry can be very sticky, so be sure to flour as necessary.) Using a sharp knife or pizza cutter, cut into 8 rectangles (3.5″x5″).
  4. Using a spatula, transfer 4 of the rectangles to a prepared baking sheet. Place 2 tablespoons of the apple filling in the center of each rectangle and spread across the pastry, leaving about a 1/2″ of space along the edge. Brush the other 4 pastry rectangles with the egg wash. Next, place an egg-washed piece of pastry atop a filled rectangle (egg-side down). Using your fingers, or a fork, firmly seal all the edges. Continue with the rest of the rectangles. Prick each with a fork or knife several times. Brush the top of each strudel with a bit of egg wash. Repeat this step with the second sheet of puff pastry.
  5. Bake the strudels until puffy and golden brown, about 35 minutes. Cool for a few minutes before frosting and eating. Best served warm!
  6. To make the cream cheese icing: beat the cream cheese, powdered sugar, and vanilla extract together until mixture is fluffy and well-combined. Frost the strudels with a knife, piping bag, or a Ziploc bag with a small hole cut in one corner.

Notes

Adapted from The Kitchn

http://rosemarried.com/2014/11/14/homemade-apple-toaster-strudels/

 

 

Fall Favorites

A little over two weeks ago, we welcomed our tiny daughter into the world.

It’s crazy how time flies. She’s only be here for 2 weeks, and she’s already changed so much. Truth be told, I’ve changed a lot in the past couple of weeks as well. I had no idea that it was possible to be so utterly exhausted and completely in love, all at the same time. Parenthood is strange like that.

With that being said, I’ve not been doing a whole lot of cooking lately. Really, haven’t needed to cook because our friends and family have been so generous and have been bringing us meals (and cleaning our house, and supplying us with tiny baby clothes and diapers…) I know I’ll get back in the kitchen eventually, but for now it’s nice to rest and relax and allow others to help us while we adjust to this crazy thing called parenthood.

I’m sure I’ll be back in the kitchen soon enough. For now, I’m happy to drool over recipes and photos on Pinterest and plot out all the amazing things I’m going to make this fall and winter. Since I’ve been keeping a list, I thought I’d share it with you. Some of these are my own recipes, and some of these are recipes I found online. They’re all warm and comforting and perfect for Fall. Enjoy!

fall favorites | rosemarried.com

 

Here’s a few fall recipes from my own archives: 

Harissa-Stewed Butternut Squash

Cream of Chanterelle Soup

Pumpkin and Kale Salad with Tahini Dressing

Pumpkin Pancakes with Cream Cheese Butter

Slow Cooker Apple Butter

Lentil and Sweet Potato Soup with Cilantro and Bacon

Spiced Cranberry and Pear Compote

Shepherd’s Pie with Potato, Parsnip, and Goat Cheese Mash

 

And here’s a few favorite fall recipes from friends across the web:

Curried Coconut Cauliflower Soup from Lunch Box Bunch

Leek, Fennel, Apple + Walnut Soup with Turmeric from The First Mess

Tomato and Coconut Curry with Delicata Squash and Kale from So Let’s Hang Out

Pumpkin Cheesecake Tart with Gingersnap Crust from Saveur

Warm Brussels Caesar with Bacon Cibatta Croutons from How Sweet it Is

Rainbow Chard and Roasted Pear Salad from Brooklyn Supper

Pumpkin Creme Fraiche Spaghetti with Fried Sage from Café Johnsonia