The little things

It's the little things in life. The one's that make you think and make you smile. Enjoy what you have and embrace it. Keep it close.

Sweet Potato and Leek Soup

Sweet Potato and Leek Soup

Ingredients

2 medium leek

2 stalk celery, diced

2 tablespoon extra-virgin olive oil (plus extra for garnish)

3 lbs. small sweet potatoes, peeled and sliced into coins

2 cups + 3 cups of almond milk

2 cups water

salt and white pepper to taste

curry powder (for garnish)

Directions

1. Trim the end off of the leek, and slice it into thin rings, discarding any darker green leaves. Put the sliced leeks in a salad spinner and fill with water. use your hand to swirl the water around and dislodge any dirt from between the leek's rings. Lift the basket out of the spinner, then dump the water out and repeat once. Dump any water out of the bowl of the spinner, return the basket, cover and spin the leeks to remove the excess water.
   
2. Add the leeks, celery, and alive oil to a pot and cover with a lid. Turn the stove on to medium-low heat and cook, stirring occasionally until the leeks are soft (10-15 minutes). Remove the lid and turn up the heat and saute, stirring constantly until the leeks are reduced to about 1/4 of the original volume and caramelized.
   
3. Add the sweet potatoes. 1 cup of almond milk, and water. Cover with a lid and simmer over medium-low heat until the potatoes are tender and falling apart.
   
4. Turn off the heat, and then add the rest of the almond milk.
   
5. Use an immersion blender or regular blender to blend the soup until smooth. If you are using a regular blender, cover the lid with a large towel and hold it there as you slowly turn up the speed of the blender, otherwise the sudden escape of steam will cause the lid to blow off, spewing hot soup all over you and the kitchen.
   
6. Add salt and white pepper to taste, as well as more almond milk if you want the soup thinner. Return the soup to the pot to reheat.
   
7. Serve with a drizzle of olive oil and a sprinkle of curry powder. 

Yields 6-8 servings.

I wanted to yield more, so I just added 1 extra of something to each ingredient. For example, I have 2 medium leeks above. Instead, I used 3 leeks. For the almond milk, I did 3 cups + 3 cups.

Buffalo-style Meatloaf

Meatloaf:
1 lb ground chicken
3 pc bread, cubed
2 jalapenos, diced
1/2 green pepper, diced
2 stalks celery diced
1/2 red onion diced
1 egg
1 heaping teaspoon minced garlic
1/4 cup buffalo sauce
salt and pepper

Topping:
Buffalo sauce
1/2 cup blue cheese (optional)

Bake 350 for 60 min.

In the summer you can make it into a burger recipe by removing the bread, egg, and go lighter on the veggies. It's ohhh soo good!
(Recipe by: Sarah W.)

Mayer Sauce

It's all about the sauce!

1 1/2 cup brown sugar
1 1/2 cup ketchup
1/2 cup Redwine Vinegar
1/2 cup water
1 tbsp Worcestershire Sauce
2 1/2 tbsp dry mustard
2 tsps paprika
2 tsps salt
1 1/2 tsps blk pepper
2 dashes hot sauce
1/4 cup mustard
3-4 dashes Allspice
1 tsp garlic powder
1 clove garlic

Food Trucks in Detroit

Here is a list of food trucks that can be found in the Detroit, Royal Oak, Ferndale, Dearborn, Mt. Clemens, Novi, Waterford, Allen Park, and Plymouth areas:

• El Guapo
• The Mac Shack
• Treat Dreams
• Ned’s Travelburger
• Concrete Cuisine
• Green Zebra
• Jacques’ Tacos
• the Grindhouse
• Dago Joe’s
• Taco Mama
• People’s Pierogi Collective
• Debajo del Sol
• Franks Anatra
• Cheese Dream
• Beignets
• Buffy’s Mexi-casion

Buffalo Chicken Mac n' Cheese

I've had a few requests for this recipe, so here is my twist on it:

Ingredients


16 oz of uncooked elbow macaroni
2 large boneless, skinless chicken breasts (1 package)
Cheddar cheese soup* (please look below for homemade recipe)
1 cup of milk (I used almond milk because it's healthier)
8oz of VELVEETA (add what you feel is right)
1 - 1.5 cups shredded cheddar cheese
2 cups Monterey Jack cheese
Franks Red Hot sauce (add to taste)

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*Cheddar cheese soup
NOTE: You can purchase canned cheddar cheese soup by Campbell Soup. I did not do this because of all the additives in their products. I felt a homemade mix was the better way to go.

Ingredients:
3 tbsp butter
3 tbsp flour
1 cup milk (I used almond milk)
1 cup cheddar cheese

Directions:
1. Melt butter in a sauce pan, then add flour and wisk until smooth and bubbly.
2. Remove from heat; add milk, whisking to keep smooth.
3. Return to heat, bring to gentle boil, whisking until thickened.
4. Add cheese. Stir until melted.
-----------------------------------------

Directions


1. Boil chicken, drain water, and cut chicken into bite-size pieces.
2. Cook pasta according to directions. Drain and place into a large casserole baking dish. Stir in chicken.
3. HEAT soup, milk, and cheeses (1 cup Monterey Jack) in a medium sauce pan, stirring until cheese is melted. Stir in Franks Red Hot sauce (add to taste).
4. Pour sauce over pasta and chicken; mix well.
5. Top with remaining Monterey Jack cheese

Optional: top with battered bread crumbs (pull apart bread, add it to a little melted butter in a pan, mix around, and place on top of mac n' cheese. After baking, it should be nice and crunchy.)

BAKE at 350 degrees F for 30 min. or until hot and bubbly.

Prep time: approx 1 hour

Total time: 1.5 hours.


**If you have any questions, please leave a comment or contact me directly**

Homemade Strawberry Lemonade

1 Cup Chopped Fresh Strawberries
1/2 Cup Lemon Juice
1/4 Cup Honey
2 Cups Water
Ice for Serving

1. Puree strawberries and honey in a blender or food processor until smooth and transfer to a pitcher.
2. Pour the strawberry mixture, water and lemon juice in a pitcher and stir to combine.
3. Chill and serve over ice.

Credit: Homesteading/Survivalism