Thursday, July 17, 2014

Summer Cocktail


Summer is here and so are WE! Let's chat for a moment, Whit and I want to be honest with you. Having a food and cooking blog is really hard. Whitney and I both are so passionate about this blog but finding the time weekly or monthly to get together and cook and photograph is nearly impossible. What makes this experience great for us is actually cooking these meals together and spending time together doing something we love. It's hard after a long week at work wanting to cook or come up with something new, sometimes it's just nice to come home pour yourself and bowl of cereal and call it a night. Although, if we could quit our jobs and cook and blog all day long we probably would. However the reality is we are twenty-somethings and life is busy. Plus, it's summer and we have patio happy hours to go to, concerts to see, food trucks to try, and skin that desperately needs to see the sun (ie. my legs).

We are going to try our hardest to blog more because we love it and we hope you do too. We want to be the best versions of ourselves and I believe this blog is an outlet for us to not only be creative but do something that makes us happy. So if you are in the same boat as us, if you feel too busy to cook or too tired to blog just know that we get it completely. But let's challenge each other, do something that makes us happy at least once a week. Do it for you. What makes me happy this week is this delicious cocktail... mmmmmm yum.  



LADY RASPBERRY COCKTAIL
One Part Whiskey
Two Parts Ginger Ale
Lime Wedge
Lemon Wedge
Fresh Raspberries




Love,

Bethany 

Monday, May 12, 2014

Apricot Glazed Chops and Fruity Couscous

Mornings like this keep me smiling.  The weather in Minnesota has finally taken a turn for the greener and as the sun rolls into this tiny apartment in St. Paul, I finally feel the heavy weight of winter lift from the ground and from the hearts of all Midwesterners.  From where I sit with my coffee and computer, I can hear the city come back to life.  Conversations with friends and family feel brighter and lighter. Driving is fun again, not a dangerous hassle. Ladies have been liberated from tights and boots, and while my snow white legs might not be pretty, it's not stopping me from bravely wearing skirts and dresses.  We can leave our apartments with just keys and a wallet, no need for all those layers.  Scarves are optional.  I can't even be mad when it rains, because it was in the 70s yesterday.  People are choosing iced tea over hot tea.  I'm choosing cold press over hot coffee.  Everyone in the Twin Cities either has a dog or a bike that is happy to hit the streets after six months of snow. The farmers markets are open and ready for the year. Hello there spring, you sexy son of gun! We've missed you! Welcome back!


With summer on my mind and spring outside my front door, I've been craving bright and flavorful dishes that are comforting but not heavy.  I have recently been obsessed with combining sweet and savory, and this meal brings it all together with tangy fruit, salty soy sauce, and aromatic garlic. Because we haven't hit peak produce season yet, this recipe utilizes dried fruits to add color and a little zest.  This is a quick and easy way to impress dinner guests or you can just impress yourself with a good weeknight meal.


Apricot Glazed Chops

2 boneless pork chops
2 Tbls olive oil
Salt and pepper to taste
1 Tbls minced garlic
4 Tbls apricot preserves
2 Tbls soy sauce

In a medium size sauce pan, heat olive oil over medium-high heat. Salt and pepper the chops and add place in pan. Sear the pork chops, about 1 minute on each side, until they are golden brown. Reduce heat to medium-low and cover.  Turn the chops once after about 5 minutes, cover again, and heat for another 5 minutes.  Remove pork chops from pan, keep warm.

Return heat to medium high.  Add garlic, apricot preserves, and soy sauce.  Whisk together.  Bring to a boil and continue whisking for 1 minute.  Reduce heat to a simmer and continue to whisk for another 2-3 minutes until the sauce is well combined and thickened.  Spoon over pork chops and serve immediately.

Note: When heating the sauce you may need to tip the pan, collecting the ingredients in a smaller area so that they do not burn under the high heat.  Remember to keep stirring and add soy sauce a little at a time if the preserves are not dissolving fully.



Fruity Couscous

1 5.9 oz package of couscous (I prefer to use garlic seasoned), prepared to package directions
1/2 cup dried apricots
1/2 cup dried cherries
1/2 cup pecan halves

Prepare couscous per package directions, fluff and set aside.  Chop dried apricots into bite size pieces. Lightly fold apricots, cherries, and pecans into couscous. Serve immediately.

I hope this recipe finds you and yours on a lovely evening spent in! Try pairing it with a dry white wine or a wheat beer, you won't regret it!

As always, much love and cooking!

Whit

Tuesday, March 11, 2014

I'm Too Busy to Cook {Confessions of a Workaholic}



As I write this post I am scarfing down a Jimmy John's sandwich, contemplating a second beer, and making a list of things I cannot forget to do when I get to the office tomorrow.  Between getting to work early, leaving late, and trying to have a social life, I have completely let my love for cooking take the back burner in terms of priorities.  The only thing pushing me into the kitchen are social engagements that require a homemade meal or shared dish.  Both of which have resulted in fueling my ever growing hatred for doing dishes and a resentment of anyone with a dishwasher.  What was a I thinking when I started this blog with Bethany?! What twenty-something has time to cook?! Because I sure as hell don't!

I feel like I am a minority among my twenty-something friends-- I love my job.  I wake up every morning and I get to send people abroad. I get to experience the excitement and the thrill (vicariously) of traveling internationally every day.  After graduating from college, the real world hit me with some rude actualities and it was easy to forget about the magic that travel has on my heart. My job allows me to be a part of that magic every weekday... and even sometimes on the weekends.  Hello, my name is Whitney, and I'm a workaholic.

Don't get me wrong, my job has challenges and frustrations just like any other.  But I enjoy what I do, I believe in what I do, and I work hard.  But because I've found something I'm passionate about I have let my other passions fall away...

I write to you all on a Monday, and it was possibly one of the worst Mondays I could have had.  I ended the day by chatting with a colleague and calling my sister on my wintry drive home.  Both conversations sparked this post and my previous question-- what twenty-something has the time or energy to cook!?


As twenty-somethings it is easy to find excuses not to cook.  We are trying to make a name for ourselves.  We are trying to have healthy romantic relationships.  We are trying to have fun.  As I justified my Jimmy John's run over the phone with my sister (a working mother who just recently left the twenty-something demographic) she validated my efforts.  But, being the good sister she is, she also offered amazing advice on how to motivate myself to cook, save money, and how to balance my crazy work schedule with my kitchen.

You can take the following advice with a grain of salt, as I'm currently saying, "Do as I say, not as I do." But take solace in the fact that I am giving this a shot too.  Let this be my very public decree, that I am going to cook more, eat out less, and not feel guilty or resentful about what time I do or do not spend in my kitchen.



1. Plan Less

If you've been with The Twenty-Something's Table from the beginning you know that I'm a freak when it comes to planning, especially my meals and grocery lists.  They say the road to hell is paved with good intentions, well so is the road to a balanced checkbook and a home cooked meal.  I can plan all I want to make enchiladas, curry, pizza, and soup all in one week. Heck, I can even get the groceries, but in actual application, it won't happen because of other priorities.  I work late 50% of the time and the other 50% of the time I'm trying to hang out with a cute boy or see friends.  If you don't really know your schedule for the week or you know that things might come up, make your meal plan more flexible.

2. Cook in Bulk

Make carnitas from a huge pork shoulder or shred several chicken breasts at once.  These proteins can be used in sandwiches, on top of a starch, in soup or salads,  or in a variety of creative ways.  It is winter (and a damn cold one here in Minnesota) so use your slow cooker to stalk up on leftovers. As it starts to warm up you can pair already prepared items with fresh meals on the grill.

Keep in mind your budget, meal possibilities, and freezer space.  You might get more mileage and variety from a roast or chopped and frozen veggies than from a large batch of chili that uses up all your Tupperware and refrigerator space.

3. Stock Up on the Right Things

Stocking your pantry is an inexpensive way to prepare yourself for meals in pinch.  Quickly made starches such as pasta and couscous should be staples in your pantry.  A jar of marinara or a can of tuna can go a long way in saving you time and energy.  Think about your favorite meals that can be ready in 20 minutes or less and make sure to keep the basics for them on hand.

If you haven't had time to plan your meals for the week or you have gotten off track, make sure to grab hearty vegetables and fruits that will last.  Broccoli, peppers, carrots, onions, citrus fruit, and apples are great examples of foods that might not be on your meal plan but could quickly be used in a recipe and will last for awhile if you don't get a chance to use them right away.

4. Go Veggie

Most of you know that I'm particular about my meat and that I like to go veggie a few times a week so I can put that money towards quality protein.  Not only are vegetarian meals good for you and your pocket book, but they also save you loads of time.  Rice and beans, veggie couscous, and fajitas are easy and quick.  Save that juicy steak for a night when you have time to cook it the right way.

5. Cook and Prep on the Weekend

On average, I have about 3 hours of time between leaving work and when I want to crawl into bed.  If I cook a huge meal from scratch and manage to do the dishes, it limits the precious time I have for the cute boy, catching up with family and friends, hanging with my cats, and let's be honest, my current Hulu Plus addiction.

Prepping meals on the weekend can allow you to have a fantastic meal during the week with half the effort.  Cut and prepare vegetables for sautéing, marinate meats for tasty meals with minimal clean up, and prepare hotdishes (what Minnesotans call casseroles) or meals that can be tossed in the oven for 30 minutes while you pop a bottle of wine and kick it with your cats.

6. Buy Frozen Meals

Gasp! Yes. I said it.  Buy a frozen meal or two, hell, buy ten. This advice comes directly from the older and wiser of the Westley sisters. While it is a little more expensive, stick to Trader Joe's or organic options, this way you avoid mystery meat (cringe) and unnecessary preservatives.  Pick meals that you can add a fresh component to such as lasagna with a quick side salad or a burrito with homemade guacamole.  These options may not appeal to the foodie in you but they are less expensive and better for you than take-out or fast food. Again, you can tell yourself  you are going to cook every night, but being honest about your time is the first step back into the kitchen.

7. Swap Meals with a Friend

A coworker recently told me about food swapping and I have to say, I'm dying to try it.  I love lasagna, chili, shepherds pie, and hotdishes but as a single lady I can't eat all that the recipe prepares and after one day of leftovers, I'm bored.  Food swapping allows you and a handful of friends to make one large dish and swap portions for a week or two worth of delicious and easy meals.  While this requires planning and good cooks, the application and ease could prove to be amazing.

Food swapping could also be as easy as trading off meals with a good friend.  Is your friend completely swamped this weekend?  Offer to cook for her and ask that she reciprocates on Tuesday when you know you'll be wore down.

8. Stop Feeling So Guilty

Seriously. Just stop.  You are in your twenties.  No one expects you to be making awesome meals 7 days a week.  You are human. Enjoy your damn Jimmy John's.



I hope these tips motivate you the same way they have motivated me.  Don't forget to share how you balance your time and your kitchen! We are always looking for wise advise from our fellow twenty-somethings.

As always, much love and cooking!!!

Whit


Thursday, February 27, 2014

Ginger Bread Waffles


I am a long time lover of breakfast. I love slow mornings that start with a good breakfast and hot coffee. I also start these mornings with blasting a really happy record to get me excited and ready for the day. I love when we have guests over and I get to spoil them in the morning! There is just something so nice waking up and cooking for the ones you love. Plus, there is nothing better than waking up to the smell of waffles.




Ginger Bread Waffle

4 eggs
1 cup molasses
1 cup buttermilk
3 cups flour
2 teaspoons ground ginger
1 1/4 teaspoons cinnamon
1 teaspoon ground cloves
3/4 teaspoon salt
2 teaspoon baking soda
2 teaspoons baking powder
1/2 cup butter, melted
Maple syrup

Start by beating eggs until light and fluffy, add the sugar, molasses and buttermilk and mix until smooth about 1 min. In a separate bowl, sift together flour, spices, salt, baking soda, and baking powder. Add the dry mix to the egg mix, stir together when smooth add butter. Cooks in the waffle maker 2-4 min, makes 14 waffles!

Recipe from Spoonful




I don't know about you but I am getting a little tired of the cold and snow, these pretty flowers have helped me see the light at the end of the tunnel.  SPRING will be here... soonish, or at least that's what we are hoping for here in Minnesota. But for now we have these tasty waffles to cheer us up.




Happy breakfast time!

-Bethany

Friday, February 21, 2014

Juice!


I will be the first to admit that I was a little skeptical to juicing at first. My brother did a juice fast last year for 25 days and he lost 30 pounds; I thought that just did not sound fun. But then recently, I watched the documentary "Fat, sick and nearly dead" and it really opened up my eyes to how great raw juice is for you. 

I have been using my moms juicer for the past month, but I have been doing some research and you can get a really great juicer for a decent price. They range from about $30 to $250, I would say for everyday use you should go with a juicer that would last you long time, but if you are like me and would like to make juice a few times a week then something in the $50-$100 range might be a better choice. Like the NutriBullet  by Magic Bullet, I just got one of these, the major difference is with the NutriBullet it just blends everything all together instead of just pulling the juice from the produce. It is a bit of a different taste, but still just as good for you, if not better because you are getting all the fiber. 

I have really enjoyed this new adventure I have taken with food; it is completely different then anything I have ever done before and I feel great! I love it! The juice tastes great, refreshing and I feel healthier already, plus I am getting more fruit and vegetables in my diet than ever before.



OH! SNAP! dis.juice.be.straight.up.delicious.

2 Apples
1/2 Lemon
1/2 Lime
1 Cucumber 
4 Stalks of kale
Sliver of ginger

Cut the apples into wedges and one by one put them through the juicer. Peel the lemon and lime before you run them through the juicer, the sliver of ginger really adds a nice flavor to each juice. I cut the cucumber into four decent chunks and I run the stalk of kale through the juicer one by one, leaf first. 





Here are some great benefits from the produce in this juice that are fantastic!!

Kale: Prevents bladder, breast, colon, ovary, and prostate cancer! It also is packed full of vitamins and minerals that boost cardiovascular health and detoxify the system.

Spinach: Reduces blood pressure, has the bone building molecule vitamin K.

The juice requires a lot of clean up everytime you're done,  It can be kinda a pain, but it takes less time than cooking a meal all together. On the plus side your house smells amazing after you juice! It smells like a farmers market!

Just imagine all the things you could juice in the summer with the freshest fruits and vegetables and if you purchase a CSA  share you would have awesome new recipes to try all summer! Win, win, win!

Have you ever made your own juice? How did it you like it? What are some of your favorite recipes? Please share them with us!!

Love
-Bethany

Friday, February 14, 2014

Swedish Meatballs


To say my grandma Lois was one hell of a cook is a huge understatement.  She was the queen of traditional Scandinavian cuisine, the master of everything Betty Crocker, and a frugal and inventive farm wife.  


Like any strong Lutheran lady, my grandma could whip up a hotdish on a moments notice, bake dozens of bars in an afternoon, and roll lefse with her eyes closed.  Every year my grandmother's small church would serve hundreds and hundreds of people for a lutefisk and Swedish meatball feed. People would come from hours away for Lois Carlson's famous meatballs.  My grandma would proudly and humbly work a small kitchen of volunteers for several days and through shifts of meals.  As time went on my grandmother gave up heading-up this grand meal but she never stopped making Swedish meatballs for our family.  

I had forgotten how involved my grandmother was in this production until recently when my dad emailed me the recipe for her Swedish meatballs-- there were three versions of the recipe by the amount that they served, enough to feed 12, 50, or 100.  We usually have Swedish meatballs on Christmas Eve but this recipe is so easy and delicious that I it can be enjoyed at any time of year, especially to warm your homes these last few weeks (months) of winter.  So from her table to yours, I give you Lois' famous Swedish meatballs. 


Lois' Swedish Meatballs

2 lbs ground beef
1/2 lb pork sausage
1 cup bread crumbs
2 eggs
2 1/2 tsp salt
1/2 tsp ground ginger
1/2 Tbls allspice
1 cup milk
12 Tbls minced onion
4 tsp sugar
1 tsp nutmeg

Gravy
1/4 cup flour
1/4 cup warm water
1 can of cream of mushroom soup (optional)

In a large bowl, mix together all ingredients with your hands.  Form the mixture into one to two inch balls. Pan fry the meatballs over medium heat, turning through out.  You can cover the pan to speed up the cooking process but make sure to brown all sides of the meatballs.  Cook for about 10 minutes or until no longer pink in the middle.  Remove the meatballs from the pan and keep warm either in a slow cooker or low temperature oven. Increase the heat of the drippings to medium-high.

In an air tight container, combine flour and water, shake and combine until dissolved and frothy.  Heat the drippings until bubbling, slowly and continually whisk in the flour and water mixture until the gravy is dark and thickened.  If you would like to stretch the gravy to make extra you can add a desired amount of cream of mushroom soup after the gravy is made.  Pour gravy generously over meatballs.  ENJOY!
                                   

Beth and I enjoyed our meatballs with more comfort food-- garlic mashed baby reds and pan fried zucchini! Pair that with a nice stout and you have yourself a lovely winter meal!


Bethany and I have never been huge fans of Valentine's Day but my grandma was.  She saw it as an excuse to eat chocolate and spoil the ones you loved.  So, in honor of Lois, Bethany and I wish you and yours the happiest and most heartfelt Valentine's Day.

Much love and cooking-

Whit

Monday, February 10, 2014

Sweet Heart Coffee Cake



So I can't lie that I am not the biggest fan of Valentines Day because I think you should show the same amount of love to a person day in and day out. I think it's stupid how much pressure people put on one night out on the town. Wouldn't it be much more romantic to bake this yummy coffee cake and snuggle up with a pot of coffee and just spend time talking and doing "other" things... 

But however you and your honey decide to spend Valentines Day we hope that above all you are happy in celebrating the love and spark that you share, that makes your relationship unique and beautiful.

/////////////////

Let's get bakin'.

I must warn you this bread is pretty labor intensive, so prepare yourself to make this when you have lots of time on your hands. 

Sweet Heart Coffee Cake

2 cups of sour cream
2 pkgs dry yeast
1/2 cup warm water
1/4 cup softened butter
1/3 cup sugar
2 tsp salt
2 eggs
6 cups flour
1 1/2 cups finely chopped California dried apricots
1 1/2 cups chopped maraschino cherries

Icing

2 cups powered sugar
2 Tbls water


STEPS 1-12

STEP 1: Heat sour cream until luke warm.


STEP 2: Dissolve yeast in warm water in a large bowl

STEP 3: Stir in sour cream, butter, sugar, eggs, salt and 2 cups of flour. Mix in enough flour so the dough is easy to handle (no sticky dough).

STEP 4: Knead on floured board for about ten minutes. (I have a Kitchen Aid, so this process is much easier on my end. I use the dough hook.)


STEP 5: Place kneaded dough in a greased bowl, greased side up. Cover and let rise for an hour. After an hour the dough should have doubled in size.

STEP 6: Heat oven to 375 degrees.


STEP 7: Punch down dough (literally punch the middle of the dough on your flour filled surface.) Divide into three equal parts.

STEP 8: Roll each part into a rectangle roughly 15x6 inches. Place on parchment paper on a baking sheet.


STEP 9: With scissors make 2 inch long cuts at 1/2 inch intervals on both sides of the rectangle.



STEP 10: In a food processor combine the apricots and cherries, blend until the mixture is in small chunks. Spread 1/3 of the mixture on the center of the dough and crisscross the strips over the filling, stretch the dough to 22 inches. Repeat with the remaining balls of dough and filling.  Shape pieces into a heart.


STEP 11: Bake for 15-20 minutes until golden brown,

STEP 12: Brush with melted butter while warm, drizzle on icing (mix powdered sugar and water until desired consistency), and decorate with cherries.

This bread is so good and if you have basic baking ingredients won't cost you much to make!

Have the best Valentines Day!

Love,
Bethany









Wednesday, February 5, 2014

Baked Potato for One

There are so many great things about being single.  Here is my quick Top 10 of the best things about flying solo! 

10. No stupid fights.  I never get in a fight with myself because generally, I like all the things I do. 
9. Being so damn lazy and not feeling embarrassed about it because no one has to know except my cats. 
8. I'm no longer "that girl" who only talks about her boyfriend/girlfriend/fiance.  I get to be this girl, who is funny and cool. 
7. No one is hogging the blanket at night and I can sleep like a starfish. 
6. I don't have to share my cats affection with anyone else. Yes, I said it. 
5. Personal hygiene on Sundays is optional. 
4. Dating and all of the wild, awful, wonderful, and surprising moments and people that come along with it.  
3. Doing the things I want to do. I get to watch my favorite shows and movies, go to my favorite restaurants, and listen to my favorite music without anyone's approval or disapproval.  
2. I only have to impress one set of family and friends and because I share DNA with half of them, it isn't that hard.  
1. The endless possibilities.  

The one thing I do hate about being single is cooking for myself.  I love to cook and sharing food with people is something I enjoy more than anything in the world.  It can be really hard to find the time and energy to cook something.  I also struggle with portions as it can be difficult to make just enough for one.  So the easier and smaller the recipe, the better! Luckily, Bethany turned me on to to this simple potato recipe. 

Much love and cooking!
-Whitney



This is an easy way to have a meal for one, when you just want something simple. It does just take a little longer than a normal meal, but it is super tasty and really cheap!

Baked Potato for One

1 red potato
1/4 cup shredded cheddar cheese
2-3 Tbls melted butter
2-3 tsps chopped fresh herbs
Dollop of sour cream

Preheat oven to 425 degrees. Cut the potato in thin slices about half way through, place potato in a baking dish, pour melted butter over the top, sprinkle with herbs, and bake for about 50 minutes. Take out, sprinkle with cheese, bake for another 15 minutes. Add sour cream and eat, eat, eat!















Have fun!

-Bethany



Monday, February 3, 2014

Kale Chips

So recently, I have been on a health kick! I am trying to gain better control of what I eat and drink as I was noticing that my body was just feeling so gross. I know it's from me not listening to what it needed. I don't really eat fast food or have a problem with eating too much, it is just more that I'm not eating enough raw foods such as veggies, fruits, and nuts. I also drink a lot of beer (I love craft beer) and I can definitely feel it in my gut. Eewww. 

So, last week I challenged myself to a five day juice fast! It was awesome; I felt great and refreshed. I only drank juice that I made with veggies and fruit! I bought a lot of kale and used it as the base in most of my juice because after all, kale is a super food! It is jam packed full of nutrients and keeps you full!  I have always wanted to try kale chips and I finally did! The result was awesome! I really enjoy them! If you are a big chip lover and you are trying to be healthy these could be really great for you.  They are crunchy and full of flavor. I will definitely be buying more kale instead of chips from now on, plus they are SO easy to make!



KALE CHIPS

1 bundle of kale
2 Tbls olive oil
1 Tbls Italian seasoning
Salt & pepper to taste

Rinse and dry the kale.  Pull the kale apart from the stem and place in a big bowl. Add the olive oil, Italian seasoning, salt, and pepper. Toss until all the leaves are covered. Place on a baking sheet and bake at 300 degrees for 15 minutes.



I am making it a goal to have a healthy 2014, I am looking forward to sharing some of my favorite recipes I come across as the year goes on. I believe that having a healthy heart will not only make you live longer, but make you happier everyday! Who's with me?




Let us know what you think of kale chips! Are they a firm yes or a hard no for your nightly snack of choice?

Love,
Bethany 


Friday, January 31, 2014

Burrito Dip


Here is a quick little recipe that will be great for your Super Bowl party this Sunday! 





Burrito Dip

1 cup of shredded chicken breast
2 Tbls taco seasoning
1/2 cup cooked rice
1/2 cup cooked black beans
1/2 cup cilantro
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1/4 cup chopped tomato
1/3 cup salsa
2 Tbls lime juice
1 Tbls garlic salt
1/2 cup shredded cheese
1 bag of tortilla chips


Boil the chicken breast until the whole breast is white, shred the chicken, and add the chicken to the taco seasoning in a bowl and set aside. In a separate bowl combine the rice, beans, cilantro, peppers, tomatoes, salsa, lime juice, garlic salt and then all the chicken to the mix, place all the ingredients in a baking dish fill the top with cheese and bake at 350 degrees for 15 minutes.






Love,
Bethany