Pumpkin Pie Milkshakes

Pumpkin Pie Milkshakes . . everything you love about pumpkin pie in a delicious milkshake!! Only 5 ingredients + the toppings!

Happy Halloween everyone!

So, we’re set here at the Choi household. After a trip to ALDI for all of my candy (saved some money = no brainer), an emergency trip to Target, rattling through what was left in the Halloween costume section, browsing wigs, tutus, finding some really cute hair accessories and rummaging through my daughter’s closet for the closest thing to “princess” shoes I could find, we now have a Queen and a Princess.

You should know that a week ago, these kids of mine were perfectly happy wearing costumes they already had here at home. .  but then they talked to their friends at school . .  and the mention of the school Halloween parade messed them up so we had to up the ante and get new costumes. Anyway, I’m happy for them. .  this is their first Halloween here in Wisconsin and my neighborhood gets all into the Halloween spirit. There will even be a real-ish haunted house right down the street. My neighbors supposedly go all out so I can’t wait to check it out.

In the midst of traveling and figuring out what my kids were going to wear, I completely forgot about my own costume! I think I’m just going to wear a black trash bag with a belt and I’ll pick up a witches hat from Target. Pretty inventive, huh?

Pumpkin Pie Milkshakes . . everything you love about pumpkin pie in a delicious milkshake!! Only 5 ingredients + the toppings!

Well, one thing I did not forget. .  and this is probably the most important thing: the treats. And I’m talking the after trick-or-treating treats for me, my friends and the kids.

Pumpkin Pie Milkshakes . . everything you love about pumpkin pie in a delicious milkshake!! Only 5 ingredients + the toppings!

I don’t know about you, but I love a good milkshake. Takes me back. .  and I’m so happy I picked up these milkshake glasses from Amazon. So, after a little thinking and testing, I came up with this fabulous milkshake: My Pumpkin Pie Milkshake. Everything you love in a pumpkin pie.  . but in a milkshake!

I started with Pacific’s NEW organic pumpkin puree (which comes in a BOX which I love). It’s 100% USDA Organic, non-GMO pumpkin (that’s it!) sourced from Washington, Oregon and California and is packaged in recyclable, 100% BPA-free cartons. “The innovative packaging seals in freshness while preserving texture and flavor, giving you the closest thing to homemade pumpkin puree, minus the heavy lifting.”

NEW! Pacific Organic Pumpkin Puree

And of course some ice cream and my Diamond of California Chopped Walnuts! You could absolutely use pecans too!! If you look in my pantry, I always (always) have a good amount of nuts on hand. Pecans, walnuts, pine nuts and almonds. I love texture so I always add some nuts over savory dishes or toppings for sweet treats like this!

Diamond of California Pecans and Walnuts

Here’s how it went down. You will have Pumpkin Pie Milkshake goodness in 3 minutes flat.

Blend together your vanilla ice cream (feel free to use pumpkin ice cream if you have it), the pumpkin puree, pumpkin pie spice and a splash of milk.

Pumpkin Pie Milkshakes . . everything you love about pumpkin pie in a delicious milkshake!! Only 5 ingredients + the toppings!

Pumpkin Pie Milkshakes . . everything you love about pumpkin pie in a delicious milkshake!! Only 5 ingredients + the toppings!

Puree and then add in some sugar or pumpkin cookies (whatever you have at home)

Pumpkin Pie Milkshakes . . everything you love about pumpkin pie in a delicious milkshake!! Only 5 ingredients + the toppings!

Pumpkin Pie Milkshakes . . everything you love about pumpkin pie in a delicious milkshake!! Only 5 ingredients + the toppings!

You can add some honey or maple syrup to sweeten it but I just stopped here. It was delicious and sweet enough for me. Then, serve in glasses, top with whipped cream and chopped walnuts and chocolate sprinkles! Voila! How easy was that?!

Pumpkin Pie Milkshakes . . everything you love about pumpkin pie in a delicious milkshake!! Only 5 ingredients + the toppings!

“My milkshake brings all the boys to the yard. . And they’re like. .  It’s better than yours. . Damn right it’s better than yours. . I can teach you but I have to charge.” lala la la la  .. 

Come on!!! it’s a MILKSHAKE RECIPE!!! Enjoy. .  and adults, pour a little bourbon in there and have a happy Halloween!!

Pumpkin Pie Milkshakes
 
Author:
Recipe type: Dessert or Sweet Treat
Serves: 2

Ingredients
  • 5 scoops vanilla or pumpkin ice cream
  • ¾ cup Pacific’s organic pumpkin puree
  • splash of milk
  • 1½ tablespoons pumpkin pie spice
  • 1 to 2 sugar or pumpkin cookies, crumbled
  • whipped cream
  • chopped walnuts
  • chocolate sprinkles

Instructions
  1. Blend together the ice cream, pumpkin puree, milk and pumpkin pie spice until combined. Add the cookies and blend again, until the cookies have been incorporated. Taste and adjust any ingredients as needed.
  2. To serve: serve in milkshake glasses and top with whipped cream and sprinkle on chopped walnuts and chocolate sprinkles. Enjoy immediately.

Pumpkin Pie Milkshakes . . everything you love about pumpkin pie in a delicious milkshake!! Only 5 ingredients + the toppings!

Disclosure: This is a sponsored post with Diamond of California and Pacific Foods. All opinions expressed here are 100% my own. Thank you for supporting me in working with the brands that I use and love.

 

Lemon Olive Oil Yogurt Cake + A Giveaway!

Lemon Olive Oil Yogurt Cake. .  a light, moist and incredibly flavorful cake. This cake goes wonderfully with coffee!

My awesome mother came into town last week to help watch the girls while I was out of town. It’s great now connecting with her and seeing her with my girls, her granddaughters, and talking with my mother now that I am a mother too. We can connect on so many more levels now and since we don’t live in the same state, seeing her and spending time together is always cherished.

Initially, right after I had Phoebe, it was “how do I do this?” and “this happened. what do I do?” but now that my mother is getting older and my girls are a little older so I’ve learned a little bit along the way, I try to take care of and do things for my mother as much as possible.

Lemon Olive Oil Yogurt Cake. .  a light, moist and incredibly flavorful cake. This cake goes wonderfully with coffee!

My mom loves a good cake. Especially in the morning with some tea. Cake that’s not too sweet and moist and flavorful. This cake is it. This Lemon Olive Oil Yogurt cake was so good. And my mother loved it.

Lemon Olive Oil Yogurt Cake. .  a light, moist and incredibly flavorful cake. This cake goes wonderfully with coffee!

The good people at MightyNest sent me this fabulous Simax glass bundt pan and some other fabulous stuff and I got to baking. I used to be in a baking group where we baked bundt cakes every month. Yes, every month. But it’s been a while  . . so I felt a little rusty and wanted some insurance.

NEW!! Pompeian Coconut Oil Non-Stick Cooking Spray

This is a brand new non-stick coconut oil spray from Pompeian. It’s fabulous and my Lemon Olive Oil Yogurt Cake came out perfectly.

Lemon Olive Oil Yogurt Cake. .  a light, moist and incredibly flavorful cake. This cake goes wonderfully with coffee!

I hope you try this cake . . it’s light and delicious!!

Lemon Olive Oil Yogurt Cake
 
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We ate this cake plain but you can certainly lightly dust with confectioners sugar if desired.
Author:
Recipe type: Dessert

Ingredients
  • non-stick baking spray
  • 2 cups plain low-fat yogurt
  • 1 cup sugar
  • 3 eggs
  • 1 tablespoon grated lemon zest
  • 1 teaspoon vanilla extract
  • ½ cup good quality extra virgin olive oil
  • 2 cups all-purpose flour
  • 1 cup cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt

Instructions
  1. Preheat your oven to 350 degrees and spray your bundt pan with non-stick baking spray.
  2. Using your stand mixer fitted with the flat beater attachment, beat together the yogurt, sugar, eggs, lemon zest, and vanilla. Once combined, pour in the olive oil and beat again on low speed.
  3. In a separate large sized mixing bowl, combine the flours, baking powder, and salt. Keeping the mixer on low speed, slowly pour the dry ingredients into the wet and beat on low until fully incorporated.
  4. Pour the cake batter into the prepared bundt pan and bake for 60 minutes, or until a tester comes out clean. Let the cake cool for a good 20-30 minutes before inverting and removing from the bundt pan. Serve, slice and enjoy!

 

THE GIVEAWAY!!!

MightyNest is an online retailer with a great mission: to provide natural, organic, and non-toxic products to parents who seek products like this for their home while also giving back to schools. This is what I loved and why I want more people to know about MightyNest.

Everything they sell is selected with the highest standards for safety and quality. Glass and stainless baking gear and food storage. Green cleaning supplies. Natural bath products, and other home essentials. And everything is selected to be free from known toxic ingredients such as: BPA, PVC, Phthalates, Lead, Formaldehyde, flame retardants, Parabens and more.

And get this: anytime you order from MightyNest, they’ll give 15% back to the school of your choice. It’s a great way to be healthier and support your local school. So, here your chance to win some great products from MightyNest and they will donate $100 to the winner’s school of choice. Here is what you can win: the Simax glass bundt pan, a Chemex glass coffeemaker with filters, glass mugs and a tea towel. Retail total: over $100.

Enter here and good luck:

Seafood Pappardelle + An Easy Gourmet Cookbook Giveaway!

Seafood Pappardelle . . Scallops, shrimp and pasta in a spicy tomato-cream sauce. Easy to make and delicious, you don't want to pass this one up!

Last weekend, I had the great honor of attending a local Food and Wine event right here in Kohler, WI (only 2 hours from where I live). The entire experience was amazing. We had back-to-back cooking demonstrations, learned some tips and techniques and got to do a few beer+food tastings and wine+food tastings. And we got to see some pretty phenomenal chefs in action and meet them. I was pretty much on cloud nine the entire weekend. GZ floated on stage to “Fly Me to the Moon“, which is my absolute favorite song from Frank Sinatra. Oh, and meeting this guy made my year. You can tell because my smile is so big. I couldn’t contain my happiness and joy.

You’d think all of this would be enough but I also left Kohler with four brand new cookbooks, two I purchased on my own and two were gifted to us. So, needless to say, I went home extremely fulfilled and happy. Cookbooks now take permanent real estate on the night stand table next to my bed and on a brand new bookshelf we recently got because my obsession continues to grow. Cookbooks continue to come out and need to be purchased and appreciated.

I feel like cooking has become so popular (with TV shows, talk shows, magazines, food bloggers and cookbooks) and now staying in and cooking has become cool. I feel like more people are entertaining at home and just cooking and wanting to learn more and get better.

Over the past two years, I’ve read a ton of cookbooks, cooked from most of them and then put them away because another new one has arrived. But then Easy Gourmet fell into my hands. I’ve been cooking from this cookbook for the last 3 months and I don’t see any signs of stopping, unless I finish cooking every single recipe in here.

Easy Gourmet Cookbook. .  and a giveaway!!

If you haven’t heard of Easy Gourmet, this beautiful cookbook was written and photographed by Stephanie Le, author of the award-winning blog, I Am a Food Blog. I’m not going to write much here because I’ve already written a review for The Kitchn. So, head on over and enjoy. .

And because this cookbook is so awesome and I will say it here. .  right now. .  if you are looking for great, delicious straightforward recipes and can only buy one cookbook this year, buy Easy Gourmet. You won’t be disappointed. Back to my initial thought. .  because this cookbook is so awesome, I’m sharing (with permission from Stephanie and her publisher) one of my favorite recipes from the book, her amazingly simple and delicious Seafood Pappardelle AND giving one lucky reader the chance to win this gem of a cookbook. Simply answer the question underneath the recipe card down in the comments section below. This giveaway will be open for one week.

Thanks and enjoy!!

Seafood Pappardelle . . Scallops, shrimp and pasta in a spicy tomato-cream sauce. Easy to make and delicious, you don't want to pass this one up!  AND enter for a chance to win Easy Gourmet!

Seafood Pappardelle
 
Scallops, shrimp and pasta in a spicy tomato-cream sauce. (In the book, there is actually a recipe for Stephanie’s basic tomato sauce but you can use your favorite store bought tomato sauce for this).
Author:
Recipe type: Main
Serves: 4

Ingredients
  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1 lb. scallops
  • 1 lb. shrimp, peeled and deveined
  • 2 garlic cloves, minced
  • ½ teaspoon crushed red pepper
  • 1½ cups tomato sauce
  • ¼ cup heavy cream
  • 8 oz. pappardelle
  • chopped flat-leaf parsley to serve

Instructions
  1. In a large skillet, heat up the oil and butter over medium to medium-high heat. Sear the scallops and shrimp, about 1 minute per side. Remove from the pan and set aside.
  2. Turn the heat to medium and add the garlic and pepper flakes. Cook until soft, but not brown. Add the tomato sauce and cream. Return the scallops and shrimp to the pan and simmer gently on low while the pasta is cooking.
  3. Cook the pappardelle according to the package. Drain and toss with the sauce and seafood. Enjoy immediately with a sprinkling of flat-leaf parsley.

Recipe published here with permission. From Easy Gourmet, page 58.

Seafood Pappardelle . . Scallops, shrimp and pasta in a spicy tomato-cream sauce. Easy to make and delicious, you don't want to pass this one up!  AND enter for a chance to win Easy Gourmet!

THE COOKBOOK GIVEAWAY!!!

To enter the giveaway, click here to read my review and simply tell me your favorite thing about the book, or anything from the review that you learned about the book that makes you want to buy Easy Gourmet or tell your friends about it. You must leave your answer in the comments section below in order to be valid. GIVEAWAY OPEN TO RESIDENTS WITHIN THE UNITED STATES AND CANADA. Giveaway ends on Monday, November 3rd at 12 midnight EST.

There are no extra entries for this giveaway but consider it good giveaway karma if you share this post or help get the word out about this fabulous cookbook! Thank you and Good luck!!

 

 

Korean Curry Rice #Koreanfood

Korean Curry Rice! Filled with chunks of potatoes, carrots, beef and sweet potatoes, this hearty bowl of curry will hit the spot! #koreanfood #curry

Growing up, my parents were both small business owners. My dad owned and operated a few Korean restaurants in the Dallas area (and still has a sushi restaurant currently in downtown Dallas) and my mother owned and operated a mid-sized Korean grocery store (similar to an H-mart for those who are familiar). Needless to say, my parents were working all the time. .  and when we were little, we had a live in baby sitter to watch us.

Weeknight dinners were often fast and out of a box, prepared by our nanny but occasionally and definitely on the weekends, either my mother or father would be cooking up some Korean food for us.

Korean Curry Rice! Filled with chunks of potatoes, carrots, beef and sweet potatoes, this hearty bowl of curry will hit the spot! #koreanfood #curry

When my mom was making Korean curry rice, we’d be waiting eagerly for her to shout out to us, “dinner is ready!” Once I caught that first whiff of the curry, I knew we’d be in for a treat. As a kid, I could eat my weight in Korean curry rice. .  loved the stuff and I always ate a lot.

Korean Curry Rice! Filled with chunks of potatoes, carrots, beef and sweet potatoes, this hearty bowl of curry will hit the spot! #koreanfood #curry

Korean curry rice brings back so many happy memories of my family around the table and I always associate good, Korean comfort food with this.

So, head on over to The Kitchn to read my post and to get and PIN this recipe!! After a quick trip to the Korean market or Asian grocery store, this bowl of deliciousness can be on your table in no time!

Have you had Korean curry rice before? If so, did you like it?

I hope you enjoy!

(And if you’re in the Dallas, Texas area, go visit my dad’s sushi restaurant and tell him Hip Foodie Mom sent you!)

Korean Curry Rice! Filled with chunks of potatoes, carrots, beef and sweet potatoes, this hearty bowl of curry will hit the spot! #koreanfood #curry

What’s Happening. . . Fridays . .

Devils Lake State Park

Fall is here and alive in Wisconsin. The foliage is beautiful, colorful and breathtaking. Last weekend, we went to Devil’s Lake State Park here in Wisconsin and this is what you see as you are driving into the camp grounds. Absolutely beautiful.

We went for a family hike and played in the leaves. My sister’s family was in town so we had a great time.

leaf angel

family

On Wednesday, I got to go with my youngest on her first ever school field trip to a local pumpkin patch, where all the kids got to pick their own pumpkins, played in old tires, played with the farm kittens and kept riding down a huge slide for like 30 minutes.

pumpkin patch

It’s been so fun exploring Wisconsin this month. Last year, at this time, we were still in Seattle so hadn’t yet experienced Wisconsin life in October. Halloween is just around the corner and I can already tell, our neighborhood really gets into the Halloween holiday spirit.

American Club

My Wisconsin adventures will continue this weekend as I venture out to Kohler, Wisconsin to attend the Kohler Food and Wine Experience and get to stay at the American Club. I am over the moon excited. .  food, wine, meeting chefs, learning about food, cooking demonstrations, culinary seminars, wine and cheese pairings, knife skills 101, a mixology class, beer and cheese pairings, eating more food, parties and just taking it all in. I can hardly contain myself. And I get to bring a guest so my dear friend, Rina, is going with me. And I have one person to thank for this. Not because I won a giveaway, but because she simply passed my name along. Heidi is awesome.

And she probably didn’t know it’s my birthday weekend (my birthday is on Sunday) so this weekend is going to be extra special and fun for me. Because spending a weekend eating, drinking and learning about food is exactly what I would want to be doing.

So, before I go .  . I have to share a few things with you. .  So, I’m hearing wool and faux leather is really in for this fall and winter . . I am crushing on this wool moto jacket from Ann Taylor.  .

Wool Moto Jacket from Ann Taylor

And this Paxton foldover clutch from Moss Mills.

Moss Mills clutch

And this fab Black Mixed-Media coat from Banana Republic.

Black Mixed Media Coat

A note for my husband: it shouldn’t be hard to know what I want for my birthday. .  hint hint. .

What are you crushing on? what have you added to your “I wish I could have this” list? Are you going to be wearing faux leather this fall?

And in case you missed these recipes, here’s what I posted this week in food. A Roasted Red Bell Pepper soup to die for. .

Roasted Red Bell Pepper Soup_main2

An Asian Quinoa with Bok Choy. . . this one must be made. It simply must.

Asian Quinoa3

And my ultimate FAVE . . a spicy seafood noodle soup (Jjamppong for those who know it!).

Jjamppong Spicy Seafood Noodle Soup_main2

Wishing everyone a happy weekend!! Enjoy it! And I’ll be back next week with a FAB giveaway!

 

Jjamppong: Spicy Seafood Noodle Soup

Spicy Seafood Noodle Soup (Jjamppong)! Filled with shrimp, clams, mussels, cabbage, spinach, mushrooms, onions and fresh pasta noodles, this hot and spicy soup of one of my ultimate favorites! Seafood lovers, you need to try this!

I didn’t always like spicy food. As a kid, it took me a while before I could tolerate spicy. And now, I can’t get enough heat! If you’ve tasted jjamppong (spicy seafood noodle soup) before, you know what a glorious day today is ..  Why, you ask? Because I’m sharing this fabulous recipe with you all and now you can make this at home!

Spicy Seafood Noodle Soup (Jjamppong)! Filled with shrimp, clams, mussels, cabbage, spinach, mushrooms, onions and fresh pasta noodles, this hot and spicy soup of one of my ultimate favorites! Seafood lovers, you need to try this!

It’s funny. . when you don’t have something around anymore, you miss it terribly. This was the case when we lived in Los Angeles and had a Korea town close by. And actually, forget Korea town, there were Korean restaurants everywhere in the Los Angeles area and surrounding cities, so you could go get your fix whenever you had a craving. Now, when we have the yearning/craving for Korean food, I have to make it here at home.

I don’t mind though because it has forced me to learn how to make some of my childhood favorites.

Spicy Seafood Noodle Soup (Jjamppong)! Filled with shrimp, clams, mussels, cabbage, spinach, mushrooms, onions and fresh pasta noodles, this hot and spicy soup of one of my ultimate favorites! Seafood lovers, you need to try this!

Nothing says comfort more than a big bowl of jjamppong. Filled with shrimp, clams, mussels, cabbage, spinach, mushrooms and onions, this soup delivers big time.

And guess what? To make this spicy seafood noodle soup even better, I made my own HOMEMADE pasta noodles!!! So, you have to head over to KitchenAid’s blog, The Kitchenthusiast to read my post and to get this recipe. Have you had jjamppong before? If so, I’d love to hear about it!!

If you’re a Korean food, Chinese food and/or seafood lover, you will LOVE this. I hope you enjoy!

Spicy Seafood Noodle Soup (Jjamppong)! Filled with shrimp, clams, mussels, cabbage, spinach, mushrooms, onions and fresh pasta noodles, this hot and spicy soup of one of my ultimate favorites! Seafood lovers, you need to try this!

Disclosure: This is a sponsored post and in partnership with KitchenAid. All opinions expressed here are 100% my own. Thank you for supporting me in working with brands that I love and use.

 

Asian Quinoa with Bok Choy

Asian Quinoa. Infused with Asian flavors and packed with bok choy, Chinese cabbage and mushrooms, this is like no quinoa you've ever had before. Delicious!!

As a foodie and food blogger, it’s pretty much understood that good tasting food gets me excited. Like so excited I immediately start thinking of how to re-create it at home or I’m constantly thinking of new things inspired by what I just ate and how I can put my own spin on things.

Bok Choy

I also love just opening the fridge and pantry and seeing what I can throw together. Some of my best dishes have come together this way. I had some bok choy and chinese cabbage at home and after an afternoon of cleaning out my pantry, I found some quinoa. And then this happened.

Asian Quinoa. Infused with Asian flavors and packed with bok choy, Chinese cabbage and mushrooms, this is like no quinoa you've ever had before. Delicious!!

When cooking quinoa, I usually just add water or chicken broth but wanted to try something new. . something better that would take this quinoa to the next level in taste and flavor and after a delivery of this fabulous wine, I knew what needed to happen. And if there’s one thing I’ve learned when it comes to cooking with wine, it’s use a good quality wine when cooking, one that you would enjoy drinking. It really does make a difference.

Entwine Wines is the official wine of The Food Network so you know it’s good. And let me tell you, it’s good. And this Asian Quinoa might be one . .  correction: this is one of the best things I’ve made here on Hip Foodie Mom. If you like quinoa and Asian flavors, you will love this. I made this three times the two weeks I was developing and testing this recipe and ate this (I’m not kidding at all) everyday for lunch for one week straight. I loved it that much.

Asian Quinoa. Infused with Asian flavors and packed with bok choy, Chinese cabbage and mushrooms, this is like no quinoa you've ever had before. Delicious!!

Entwine Wines makes a Chardonnay, Merlot, Cabernet Sauvignon and this fabulous Pinot Grigio. They are all fabulous and I’m so glad I discovered these wines for the first time in Miami. It was a evening of wine and cheese. What could be better? Want to try some for yourself? Click here to find a store retailer close to you.

Entwine Wines Pinot Grigio

Asian Quinoa with Bok Choy
 
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Note for the cook: Always rinse and drain your quinoa before cooking. And if you’re a vegetarian, simply replace the chicken broth with vegetable broth.
Author:
Recipe type: Main
Cuisine: Asian
Serves: 4

Ingredients
  • 2 tablespoons sesame oil, split
  • 1 small onion, diced
  • ½ teaspoon fresh grated ginger
  • 2 garlic cloves, minced, split
  • ½ teaspoon kosher salt
  • 1 cup quinoa
  • ¼ cup Entwine Wines Pinot Grigio
  • 1 ½ cups chicken broth
  • 2 cups bok choy, chopped
  • 1 cup Chinese cabbage, chopped
  • 8 oz. cremini mushrooms, sliced
  • 2 teaspoons soy sauce
  • 1 teaspoon crushed red pepper (optional)
  • Diced green onions, for garnish

Instructions
  1. Using a large heavy bottomed saucepan or Dutch oven over medium high heat, add 1 tablespoon of sesame oil. After a minute or so, add the onions, ginger and 1 clove of minced garlic and sauté until the onions begin to get soft and tender.
  2. Season with salt and add in the quinoa. Stir for a minute or two and pour in the wine and chicken broth. Bring to a boil and then turn the heat to low, cover and simmer for about 15 minutes or until all of the liquid is absorbed and the quinoa is light and fluffy.
  3. While the quinoa is cooking, using a medium sized non-stick pan over medium high heat, add the remaining 1 tablespoon of sesame oil and add the remaining garlic. Add the bok choy, Chinese cabbage and mushrooms and sauté for about 3 to 4 minutes.
  4. Remove from the heat and mix the vegetables gently into the cooked quinoa. Season with soy sauce and the crushed red pepper if using. Taste and add a touch more soy sauce if needed. Let cook for another minute. Garnish with the diced green onions and serve immediately.

Disclosure: This is a sponsored post in partnership with Entwine Wines. All opinions expressed here are 100% my own.

Asian Quinoa. Infused with Asian flavors and packed with bok choy, Chinese cabbage and mushrooms, this is like no quinoa you've ever had before. Delicious!!

 

 

Roasted Red Bell Pepper Soup

Roasted Red Bell Pepper Soup!! Packed with slow roasted red bell peppers, potatoes, celery and onions, this soup is just the thing you need to fill you up on a cold day. Comfort in a bowl right here.

As we are getting ready to move into colder weather here in the Midwest and the “frozen tundra” of a winter we’re going to have. .  (my friend said this). .  I have to think back and remind myself the reasons why we decided to move here to Wisconsin. It was between sunny Florida and Madison, Wisconsin. .  did I ever tell you that?

Anyway, our top three reasons were:

1) Better job for my husband at a more stable, established company

2) Very manageable cost of living

3) Living only 4.5 hrs away from my sister, who lives in Minnesota

Roasted Red Bell Pepper Soup!! Packed with slow roasted red bell peppers, potatoes, celery and onions, this soup is just the thing you need to fill you up on a cold day. Comfort in a bowl right here.

So, when we made our decision and knew that Madison was going to be our new home, I called my sister and this was the advice she gave me: buy a thick winter coat, not a pretty one but one that would keep me warm. Buy a really good snow blower and learn how to use a shovel and then she proceeded to talk my head off about this store called Discount 70 (where they sell random, awesome stuff for cheap (my husband and my brother-in-law always go there every time we visit Minnesota)) and ALDI, the grocery store chain, which is apparently my sister’s favorite place to shop.

My sister is the smart shopper, the money saver.  . and I mean, come on, who doesn’t like saving money?

So, we made the move and because I’m a food blogger and go grocery shopping like 3-4 times a week, I know my stores like the back of my hand now.

I like our ALDI here in Madison because it’s clean, the people who work there are really nice people, it’s smaller, and you are able to run in and out with no fuss. They also do not even have plastic shoppings bags so I love that they make you remember your re-useable grocery bags. I recently stocked up on some herbs and spices . . which, at ALDI are only 99 cents each. 99 cents each!! It’s a no brainer for me to buy my pantry staples here.

Stonemill Essentials From ALDI

And just a few baking essentials which were half the price. . . because these days, I’m baking more than usual and when it comes to saving money, every penny counts. I can’t tell you how much pure canned pumpkin I’ve purchased since September.  . and we’re not even in November yet!

Baking Products_ALDI

And because it’s fall and I’m all about soup these days, I made some roasted red bell pepper soup. .  inspired by the display of roasted red bell peppers that greeted me when I walked into ALDI.

Roasted Red Bell Peppers at ALDI

There’s nothing better to me than a big bowl of warm roasted red bell pepper soup and a grilled cheese sandwich. It’s food like this, my friends, that will help me get through the winter. It simply has to.

Roasted Red Bell Pepper Soup!! Packed with slow roasted red bell peppers, potatoes, celery and onions, this soup is just the thing you need to fill you up on a cold day. Comfort in a bowl right here.

I hope you enjoy . .  and if you have an ALDI in your area, check it out, yo!! Mostly all of the ingredients I used for this soup (I already had salt, pepper, olive oil and cilantro at home) was purchased at my local ALDI.

Roasted Red Bell Pepper Soup
 
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This soup goes wonderfully with a grilled cheese sandwich.
Author:
Recipe type: Main
Serves: 4

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 Russet potatoes, peeled and cubed
  • 2 stalks celery, chopped
  • ½ red onion, peeled and chopped
  • Kosher salt and freshly ground pepper
  • 1½, 12 -ounce jars roasted red peppers, drained and rinsed
  • 4 to 5 sun-dried tomatoes
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup water
  • ½ cup heavy cream
  • fresh cilantro for garnish
  • Special equipment suggested: immersion blender

Instructions
  1. Using a large Dutch oven or other heavy bottomed pot, heat olive oil over medium-high heat. Add the potatoes, celery, onions and season with salt and pepper and cook, stirring frequently, until the potatoes begin to soften, for about 5 to 6 minutes. Add the red peppers, sun-dried tomatoes, chicken broth (or vegetable broth) and 1 cup water. Turn the heat to high and bring to a boil. Pour in the heavy cream and mix well. Cover halfway and and let simmer, until the potatoes are tender, for about 15 to 20 minutes.
  2. Turn off the heat and using your immersion blender, puree and blend until smooth. I like to leave a little chunkiness for texture. Taste and season with more salt and pepper if needed. Divide among bowls and sprinkle with some cilantro and serve.

Recipe adapted from The Food Network

Roasted Red Bell Pepper Soup!! Packed with slow roasted red bell peppers, potatoes, celery and onions, this soup is just the thing you need to fill you up on a cold day. Comfort in a bowl right here.

Disclosure: This post is in partnership with ALDI’s Holiday Blogger Ambassador Program. This is a sponsored post. As always, all opinions expressed here are 100% my own.

The Ultimate Limburger and Bratwurst Sandwich

The Ultimate Limburger and Bratwurst Sandwich. Toasted rye bread with melted Wisconsin Limburger cheese, Dijon mustard, grilled bratwurst, and a raw red cabbage slaw for some bite and texture, this sandwich has it all.

Have you ever met someone who’s a little different. .  a little unique . .  maybe not someone the world would consider normal or socially acceptable, but you are strangely attracted and drawn to them anyway?

This is Limburger, my friends.

Wisconsin Limburger Cheese

Yes, the cheese. I’m talking about cheese. If you’ve never heard of it, which I hadn’t until I moved to Wisconsin, it’s known as the stinky cheese. The cheese you can smell a few miles away. That one.

Well, you can’t let the smell deter you. .  this cheese is fabulous when eaten the right way. Like this.

The Ultimate Limburger and Bratwurst Sandwich. Toasted rye bread with melted Wisconsin Limburger cheese, Dijon mustard, grilled bratwurst, and a raw red cabbage slaw for some bite and texture, this sandwich has it all.

Yes, I’m channeling those gooey, messy, drippy burgers from Carl’s Jr. with this one. .  is Carl’s Jr. just a California thing? Anyway, this is the BIG DADDY. The take-a-bite-and-have-cheese-and-stuff-on-your-face-but-you-don’t-care sandwich. And the best part? Other than the cheese? There’s bratwurst and pickled red onions in here yo.

So, head on over to The Wisconsin Cheese Talk blog to read this one and to find out why on earth I made a sandwich like this!! I hope you enjoy!! Oh, and you need a dark beer with this one. Don’t miss this recipe!! If you’ve heard of Limburger and like it, hate it, like the sandwich . . or just have something to say, please leave me a comment on the Wisconsin Cheese Talk blog, I’d love to hear from you!

Disclosure: This is a sponsored post with Wisconsin Cheese. All opinions expressed here are 100% my own. 

 

 

Beef Chow Fun!!

Beef Chow Fun! A staple Cantonese dish, made from stir-frying beef, wide rice noodles and vegetables, this delicious Chinese Food dish will come together in no time at all! Skip the take out and try cooking Chinese food at home!

November 1st will mark the end of our first year here in Wisconsin. It’s only been a year but feels like a lot longer. Moving to the midwest right before our crazy long winter last year got me and kept me in the kitchen cooking. .  just to keep busy.

We also soon discovered that there are hardly any options for good Asian food here . .  I’m not complaining though. .  at least we have an Asian market and a Korean market, so I’m happy!!

Beef Chow Fun! A staple Cantonese dish, made from stir-frying beef, wide rice noodles and vegetables, this delicious Chinese Food dish will come together in no time at all! Skip the take out and try cooking Chinese food at home!

And that trip to Asian Midway Foods on Park Street made this dish possible. Now, if I can find the ingredients for this here in Madison, Wisconsin at my tiny little Asian market, you can too. And I was pleasantly surprised that my little Asian market had fresh flat rice noodles!! If you can’t find fresh, simply buy dry noodles. I’ve said this before but cooking Chinese food (or any Asian food) at home is so much better. You know exactly what’s going inside and you can tweak things to your preference.

Now, cooking it at home isn’t going to be faster than ordering take-out. .  but it’s so worth it.

I have to say I am very pleased with how this Beef Chow Fun turned out. Beef Chow Fun is a staple Cantonese dish, made from stir-frying beefhefen (wide rice noodles) and bean sprouts and is commonly found in yum cha restaurants in Guangdong and Hong Kong

And you get to say CHOW FUN. How fun is that?! I’m all about using what you have at home so I threw in lots of Chinese cabbage and some bok choy, along with my bean sprouts. LOVED this. loved this. And once you have your veggies and beef cut up, it all comes together pretty quickly! I really hope you give this one a try!

Enjoy!

Beef Chow Fun
 
Prep time

Cook time

Total time

 

If you are using dry wide, flat rice noodles, cook before adding into the wok.
Author:
Recipe type: Main
Cuisine: Chinese
Serves: 4

Ingredients
  • 3 tablespoons sesame oil; split
  • 8 oz. boneless beef short rib, sliced into about 1 or 1½ inch pieces
  • 1 to 2 teaspoons fresh ginger, minced
  • 1 to 2 fresh garlic cloves, minced
  • 4 scallions or green onions, split in half lengthwise and cut into 3 inch pieces
  • 2 to 3 cups bok choy, chopped
  • 1 to 2 cups Chinese cabbage, chopped
  • 12 oz. fresh flat rice noodles (if purchasing fresh noodles, separate the noodles as much as possible before adding in)
  • 2 teaspoons Shaoxing wine (Chinese rice wine)
  • 4 tablespoons low sodium soy sauce
  • pinch of white granulated sugar
  • salt and pepper, to taste (if desired)
  • 2 cups fresh mung bean sprouts

Instructions
  1. Using a large wok or skillet over high heat, pour in 1 tablespoon of sesame oil to coat the wok. Add the beef short rib and cook until browned. Remove the cooked meat from the wok and set aside.
  2. Turn the heat down to medium-high and add 1 tablespoon of sesame oil to the wok, add the ginger and the minced garlic and let cook for about 15 to 30 seconds, then add the scallions. Mix and let cook for a minute or two and then add in the bok choy and Chinese cabbage and mix well, stir frying everything for about 4 to 5 minutes.
  3. Turn the heat up to high and add in the flat rice noodles. Pour the shaoxing wine around the rim of the wok and add the remaining 1 tablespoon sesame oil, soy sauce, pinch of sugar, and season with a bit of salt and pepper to taste if desired (Taste the noodles before adding salt. Alternatively, you can skip the salt and pepper and add a touch more soy sauce if needed), mixing and combining everything really well. Lastly, add the cooked beef and bean sprouts, mixing everything really well for a few minutes, ensuring the noodles, veggies and beef are nicely coated with the sauce. Serve immediately and enjoy!

Adapted from The Woks of Life

Beef Chow Fun! A staple Cantonese dish, made from stir-frying beef, wide rice noodles and vegetables, this delicious Chinese Food dish will come together in no time at all! Skip the take out and try cooking Chinese food at home!
If you enjoyed this recipe, check out my Asian Food board on Pinterest!
Follow Hip Foodie Mom’s board Asian Food on Pinterest.


 

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