November 19, 2012
I can’t believe Thanksgiving is already upon us! With that, Black Friday and Cyber Monday shopping is just around the corner. I cannot be more excited to be entering my first Holiday season with Corner Bungalow.
As a gift to you and a kick-off to this holiday season I am offering FREE SHIPPING from Black Friday – Cyber Monday! Click on the icon below or shop link on the right side bar.
Specific Dates: Friday, November 23 – Monday, November 26th 2012
Enter Coupon Code: HOLIDAYSALE during check-out.
This past weekend I was eagerly working on some new additions to the shop, Bow Ties!! I currently have four patterns up on the shop to choose from for this holiday season, see photo below.
I will be adding more items throughout the week and holiday season. Let me know if you need a custom listing or multiple order. I would be over the moon to work with you, please send me a note!
November 12, 2012
Another Sunday has passed and the weather went from 70 on Saturday to 34 today, Sunday. So you guessed it, here is another tasty soup recipe. One of my weekend rituals is going to the farmer’s market to pick up fresh locally grown produce. The weather has brought the bustling 3 row packed market down to 1 row of local farmer’s. Once I laid eyes on the beautiful turnips below I knew my soup this week had to include them. Did I mention for all 4 turnips I paid only $2!
The below turnip soup was meant to be when I was reading the December issue of EatingWell. There was a huge section of turnip recipes. I have never cooked with the amazing root vegetable and only thought of them as a compliment to a roast. If you have not tried turnips I would highly recommend you give them a shot and try this recipe. Turnips also have amazing health benefits including a great source of Calcium, B Vitamins, and Potassium, plus they are a fraction of the calories of a normal potato.
Recipe slightly modified from EatingWell.
- 4 Medium-Large Turnips: Pealed and cut into small cubes
- 2 TBS Olive Oil
- 1 TBS Butter
- 1 Medium Onion: Pealed and diced
- 1/2 TSP Dried Rosemary
- 1/2 TSP Salt
- 1/2 TSP Pepper
- 4 Cups Chicken Stock: Reduced Sodium
- In large stockpot: Heat Olive Oil and Butter
- Add: Onions and cook until clear and slightly brown
- Add: Turnips, Rosemary, Salt, and Pepper. Stir and combine
- Cover: Cook for 10-15 minutes stirring occasionally
- Add: Chicken Stock and increase heat to High and bring to a boil
- Reduce Heat and Simmer: Cook 10-15 minutes until turnips are tender
- Using immersion blender cream soup
- Serve with oyster crackers
November 5, 2012
Are you doing anything different now that daylight saving has taken effect? With the days getting shorter and the nightfall earlier, I had to find something new to do in my bungalow. SOO… I have decided to make a tasty soup every Sunday. Well I will give it my best try at least! Nick mentioned the other day, ‘You know what I have been thinking about, your tasty split pea soup.’ What a thing to think about right? So I have chosen to kick off my Sunday Soup adventure with just that, my great grandma’s Split Pea Soup.
Trust me, you will LOVE this recipe. All fresh ingredients and the only spicing is salt and pepper. Plus you will have A LOT of extra soup to freeze and take as easy meals to work for lunch or when you don’t have time to make dinner.
What makes this soup über tasty is the slow simmer of the smoked ham hock (photo below). Even though I can guarantee the best ham hock comes from my dad’s slow roasted ham on the grill. You can find the ham hock or ham shank at your local market. You can expect to pay around $4-$6 for a smoked variety.
The photo below is all the ingredients including the peas before they exploded into a creamy fresh flavor soup. Plus it was the prettiest photo! This soup takes a combined 3.5 hours to make. Make sure you allow enough time for all the flavors to combine and your home will smell AMAZING and nothing less than cozy!
- 1 Ham Hock
- 6 Cups Reduced Sodium Chicken Stock
- 1 Bag Split Peas – Dried
- 2 Large Carrots – Peeled and Sliced
- 3 Stocks Celery – Chopped
- 1 Medium Onion – Chopped
- 2 Medium Potatoes – Peeled and Diced
1. In large pot: Combine Chicken Stock and Ham Hock. Simmer for 1.5 hours
2. Remove :Ham and place on cutting board. Cool enough to handle and remove meat and chop
3. Add: Peas, Carrots, Celery, Onions, Potatoes, and Ham to Chicken Stock. Season with a dash of salt and pepper
4. Cook for 2 hours until peas are cooked and creamy, stirring occasionally
Yields: ~ 8 cups