Mac 'n' Cheese

Recipe 4/120
Hey folks! It's been a long time. Today I had my good friend, Zac, over to help me with the blog....He was zero help. But atleast I got to share how truly radical this mac 'n' cheese was.
Zac had the privilege of picking the recipe we were making today considering I was making it for him. Of course he has the most basic palette, so he chose Gratin de macaronis au fromage. Even though it was basic, my family was very pleased with his choice, considering it tasted so marvelous.
To start out we had to acquire the ingredients for the dish. First, we went into the wilderness & grabbed a bay leaf off the nearest branch. Then we went to the local cow pasture & found a baby cow to raise as our own. A few years later, once we nurtured & cared for the cow, we milked it until we had enough for seven ounces of Gruyére cheese. Last but not least, we bought a plane ticket to France & went to the closest wal-mart to buy the finest box of macaroni.
After our adventures we read the directions & made the Gratin de macaronis au fromage. & as Yoda would say, "Delicious it was."

-Priscilla

Winter Salad with a Goat Cheese Mousse

Recipe 3/120

Sorry it's been a week or so, I swear I have made multiple recipes I just haven't had the resources to post them on the old blog since I got rid of my phone like a grandma. My grandma side has been showing more than usual the past couple weeks. I'm teaching myself to crochet right now & I've spent so much unnecessary time in Michaels. But this is a good thing because the more time I spend in Michaels the more I realize I don't NEED most of the things I'm carrying.

I need to make the liver salad but once I do I am done with salads!! It's been an amazing journey through the salad section & I feel like a better person now because of it. Salad has changed my life for the better. We'll...Rachel Khoo's version of salad.

Rachel Khoo is a genius because she saved the best salad for last. It's called salade d'hiver avec une mousse au fromage de chèvre (winter salad with a goats cheese mousse) I could literally eat this salad for a year & be completely okay with it. The cheese is a homemade mousse & the carrots & apples are roasted in the oven which goes amazing with the apple cider dressing. Most of her salads are cooked which is probably why I suddenly love salad.

-Priscilla

Warm Potato & Apple Salad

Recipe 2/120
Today I made salade tiède de pommes de terre et pommes avec des miettes de boudin noir (warm potato & apple salad with blood-sausage crumbs). I ran into another problem today because someone ate my sausage... That's what happens when you live in a household that lives on grass. So I replaced the sausage with ground turkey.
If you know me then you know that I've been a freak about food since the age of 13. I went from reading the nutritional facts on everything to living a paleo lifestyle to living a vegan lifestyle to being a raw vegan. Yeah. That's fruits, veggies, nuts & seeds & you can't cook any of it. There were times that I craved cooked cabbage but I wouldn't eat it because the cooking process removed nutrients. Soo completing this challenge will be a struggle for me, but a delicious struggle nonetheless.
This recipe was my first challenge considering I hadn't consumed a potato in years. But I sat down & I ate the dang potato & to be honest, I enjoyed the dang potato...& the other elements involved with it.

-Priscilla

Puy Lentil Salad

Recipe 1/120
People, I was tremendously blessed today (no offense to Rachel Khoo). I'm completing this challenge beginning to end & to my luck, the first recipe was salade de figures et firs de volailles (fig & chicken liver salad). I was hesitant but in honor of the challenge, I was going to make it & try to enjoy it. I spent some lovely time at the Findlay Market with Portia getting to know the butchers & praise the Lord, everyone was out of chicken liver!!! Apparently some guy came & bought out all of the chicken liver from each stand. What are the odds? So I decided to make the next recipe (because I had to honor the challenge) & come back in a few days for the chicken liver...

Sidenote, there is an exhibit right now across from Findlay Market called "Eggs" & it's definitely worth checking out. Me & Portia both bought an egg & each egg had a task inside that we have to complete. For example, hers was "order a refill for someone," & mine was "ask a kid to draw a masterpiece for you to hang on your fridge." I'm trying to show Portia that Cincinnati is a good place because she is a little scared. So this was one of those moments of pride in my community. 

Back to the subject, I ended up making the second recipe which is lentilles du puy avec un fromage de chèure, betteraues et use vinaigrette d'aneth (Puy lentil salad with goat's cheese, beets, & a dill vinaigrette). This sounds better than the chicken liver but still doesn't sound delicious. Once I tasted it I immediately felt bad for doubting Rachel Khoo. It was radical. Now I'm a little excited for chicken liver salad...emphasis on little.

-Priscilla

Little Paris Kitchen by Rachel Khoo

Hey guys!
I recently went down to Franklin, Tennessee to spend time with family & get some much needed shopping done. While we were down there we visited Gray's on Main which is my all time favorite restaurant (that I have been to). I ordered the scallops which came on 3 separate small sweet potato pancakes & were drizzled with a raspberry glaze. I was SOO inspired. I'm working on recreating the dish & I'll let you know when I think it's good enough to share.

We spent some time in Nashville & I got an iced coffee at the Frothy Monkey which was the most radical place I have ever been. Then we went to Whites Mercantile which was so cute. I was going crazy over everything I couldn't afford. I came across this cookbook & once again, I'm inspired. I'm making it a goal of mine to cook through the cookbook. 120 recipes. Classic French Dishes. Beginning to end. & I'll blog about it in the process. Maybe I should also blog my weight fluctuating.
Or not.

I'm starting tonight so wish me luck. (:

-Priscilla

Healthy Chocolate Chip Cookies

Hello Humans.

Sorry I haven't posted anything in awhile. I've been battling the everyday struggles of the average college student: Schoolwork, work-work, babysitting, gardening, etc. 

It's been a loooooooong week & since tomorrows a monday I thought all of us Kohls women deserved a chocolatey treat.

HEALTHY CHOCOLATE CHIP COOKIES

Now, when I say "healthy" I don't mean low calorie, weight watchers "healthy." I mean high calorie, gain a few pounds, all natural, whole ingredients, "healthy." Doesn't sound that appealing since it's spring & everyone seems to start a new diet in the spring but I'd rather enjoy a really good high calorie treat than to have one that's "low fat" & contains some kind of artificial sweeteners that are worse for your body than the extra 1/2 pound.

These cookies really are divine. I swear they are worth it. & if you are sticking to the "Paleo Lifestyle" like I am, then you won't be cheating! Even though it feels like it. (:

Tips: I added tooonnnnsss of chocolate chips. Some cookies I added more than others because we just really needed chocolate today.

Healthy Chocolate Chip Cookies:

Ingredients:

• 3 c. Almond Flour
• 1 tsp baking soda
• 1 tsp. Salt
• 1 tsp. Vanilla Bean
• 1/2 c. Organic Coconut Oil, unrefined
• 1/2 c. Maple Syrup
• 2  Eggs
• Chocolate Chips (Go to the health foods aisle)

Directions: Preheat oven to 375 degrees. Combine dry ingredients in a medium sized bowl & combine wet ingredients in a small bowl. Add the wet to the dry ingredients & mix. Place the cookie dough onto a baking sheet with about a tablespoon for each cookie. Bake for 10-12 minutes. Enjoy!!

P.S. It makes about 30 cookies but we ate A LOT of the cookie dough. (:

-Priscilla

Basque Pipérade

In honor of Sunday afternoons & one less hour of sleep I decided to treat me & the ladies (mom & Portia) to a good lunch. I've been making a lot of french food lately because it makes me feel cool & this dish is one I have been DYING to try.

Basque Pipérade

Servings: 6

Ingredients:

• 1 28 oz. can Whole Peeled San Marzano Tomatoes
• 16 oz. San Marzano Tomatoe Puree
• 4-5 Whole Roasted Sweet Bell Peppers
• 10-15 Fresh Garlic Cloves
• 1 1/2 Sliced Yellow Onions
• 6 Large Eggs
• 2 tsp. Paprika
• 1 tsp. Chili Powder
• 4 Bay Leaves
• 1 tsp. Kosher Salt
• 1 tsp Pepper
• Extra Virgin Olive Oil
• Bread (Ezekial 4:9 is my favorite brand)

Directions:

Preheat the oven to 450 degrees. Place your sliced onions & garlic in a large skillet on medium heat with some olive oil. Cook until the onions are translucent then add all of your spices & let cook for a few minutes while stirring. Then add whole tomatoes, & tomato puree. Pour the mixture into a large pan & add the six eggs by clearing a spot then cracking the egg. Bake until the whites are cooked but the yolk is a bit runny. (About 7-10 minutes) Serve with toast.

Enjoy!!

-Priscilla