Google Amy's Cooking Adventures: September 2020

Monday, September 21, 2020

Chocolate Pumpkin Protein Muffins #BlendsBash

 *Disclosure: I received a product to sample from ­­­­Book Blends: Spices for Book Lovers.  All thoughts and opinions are my own.

 


About a month ago, Judy from the Book Club Cookbook contacted me wondering if I wanted to participate in this year’s #BlendsBash!  The concept was simple, sample some of their fabulous spice blends and share a recipe.

I’ve always loved book blends.  The spice blends are your typical kitchen spices with a fun book, tv, or song twist! Plus, the spices are high-quality and delicious!

For my first post, I sampled Game of Scones, a Book Blend inspired by the popular book series, Game of Thrones.  What is it?  Black Onyx Cocoa Powder!  I love the tag line!


I love it! I’ve read the Game of Thrones book and was enthralled with them and I am equally in love with this cocoa powder!

Thursday, September 10, 2020

Dutch Farmer’s Cheese Soup (Boerenkaas Soep)









It’s time to travel the world, foodie-style with the Eat the World Recipe challenge hosted by Evelyn at CulturEatz.

This month, we’re traveling to the Netherlands. I’m embarrassed to admit that I didn’t realize that the Netherlands was the country and Holland was a province - I thought it was the other way around! Oops! But that’s why this group is so great - I get to learn about new countries (and their food) each month!



As I started looking for recipes, I found a ton of inspiration and really had to work to narrow down my choices! Eventually, I landed on a soup - we’re having unseasonably cold weather and a soup sounded just perfect!



The soup itself was super tasty - with cauliflower being an interesting ingredient that we all loved. We enjoy roasted cauliflower frequently, but never thought to put it in soup (other than the occasional blended cauliflower in a Skinny Baked Potato Soup (so the cauliflower does not take a prominent role)).



I didn’t realize, until I started cooking, that this was a vegetarian soup (other than the chicken broth, but that’s easily swapped out for a vegetarian option). I am making a mental note to make this tasty soup for Lent this year (It’s always great to have something I know the whole family will eat and enjoy!) However, for a heartier dish, I think it would also be delicious with some shredded chicken added in.



I was surprised as I read the recipe to see that the cheese was not mixed into the soup, but instead broiled onto toasts. The more authentic recipe enjoyed in the Netherlands uses boerenkaas cheese, an artisan type of gouda. Since that is not available here, I used gouda for the first time and loved it (gouda will end up on my shopping list a lot more often now).



Check out all the wonderful Dutch dishes prepared by fellow Eat the World members and share with #eattheworld.



Click here to find out how to join and have fun exploring a country a month in the kitchen with us!



Culinary Adventures with Camilla: Memories of Holland, Dutch Traditions, and Sailboat Speculaas

Pandemonium Noshery: Mosterdsoep - Dutch Mustard Soup

Amy’s Cooking Adventures: Dutch Farmer’s Cheese Soup (Boerenkaas Soep)

Sugarlovespices: Dutch Apple Tart, Hollandse Appeltaart

Making Miracles: Hutspot met Gehaktballen (Dutch Mashed Potatoes and Carrots with Meatballs)

Sneha’s Recipe: A Small Batch Bitterballen

Chef Mireille: Ontbijtkoek - Dutch Spice Cake

Kitchen Frau: Boerenkool Stamppot (Dutch Mashed Potatoes and Kale with Sausage and Pears)

A Day in the Life on the Farm: Hachee










Dutch Farmer’s Cheese Soup (Boerenkaas Soep)

Adapted from SBS



Soup

3 tablespoons butter

1 onion, diced

3 large carrots (about ½ pound), peeled & sliced

1 ½ pounds potatoes, diced

1 small head cauliflower (about 1 ½ pounds), cut into florets

8 cups chicken broth

2 bay leaves

Salt & pepper



Cheese Toast

1 baguette, cut into rounds

Butter

Gouda cheese, sliced



Heat the butter in a soup pot over medium heat. Add the onions and carrots and cook until the onions are starting to soften, about 5 minutes.

Stir in the potatoes, cauliflower, chicken broth and bay leaves. Season with salt & pepper. Bring to a boil, then reduce heat to a simmer.

Simmer for 20-30 minutes or until the potatoes are tender.

Meanwhile, butter the baguette slices on both sides with butter. Place under a broiler until lightly toasted. Flip, top with gouda, and broil for another few minutes or until the cheese is melted.

Ladle soup into bowls and top with cheese toasts to serve.

Amy Eats the World in...

Cuba: Ropa Vieja (Slow Cooker Beef)

Ireland: Cheesy Potato Soup with Irish Ale

Thailand: Chicken Satay
Kenya: Crunchy N’Dizi (Peanut Crusted Bananas)
Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
New Zealand: Kiwi Burge
France: Fougasse (Provencal Flatbread)
Argentina: Chimichurri Sauce
Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
India: Spiced Golden Mil
Poland: Chrusciki (Angel Wing Cookies)
Ethiopia: Buticha (Hummus)
England: Wizarding World of Harry Potter Leaky Cauldron-Style Mini Cottage Pie 
Georgia: Lobiani (Bean-Stuffed Bread)
Mexico: Crispy Pork Carnitas
Cambodia: Loc Lac (Shredded Beef with Lime)
Israel: Chicken Albondigas (Chicken Meatballs)
Finland: Sima (Lemonade) 
Puerto Rico: Arroz con Tocino  (Rice with Bacon)
Egypt: Ghorayebah Cookies
Ukraine: Scuffles (Rohalyky) Cinnamon Crescent Rolls
Soul Food (United States): Oven-Baked Ribs with Cola BBQ Sauce 

Monday, September 7, 2020

Geode Cake




Let’s talk cake!

I made this Geode Cake for myself for my 37th birthday, because I’ve always wanted to try a Geode cake and never really had the opportunity!

Oftentimes, I “share” a birthday cake with Hubs, enjoying leftover cake (his birthday is a few days before mine), but since I made him a Mini Strawberry Swirl Cheesecake, there were no leftovers and the opportunity was there to make myself something fabulous!

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