Hot and Sour Soup

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Hot and sour soup has always been a staple for me whenever I have been sick.  I can’t really remember exactly when it started as a sick food cure, but I could always stomach some hot and sour soup and General Tso’s chicken regardless of how terrible I felt.  This happens much less often, as I try to stay away from tofu and the other unknowns of take-out, but I wanted to still enjoy the soothing soup that always helped me feel better.  It’s a bit involved, and will definitely involve a trip to your local international market, but it will be worth it.

Reuben Salad

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The Reuben sandwich is something that I had a love-hate relationship with for a long time.  Growing up outside NYC it was a favorite sandwich of my grandfather, but my aversion to sauerkraut won over the sandwich.  He’d usually let me have the dill pickle; the one thing I was excited about.

Hasenpfeffer

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Rabbit is one of the foods Heather and I first attempted to cook once we started being more mindful of our diet and health.  By cutting out the staples in our diet (pizza, pasta, Chinese, etc.) we found ourselves with a gap.  Luckily for us, we filled that gap with trying new foods.  Rabbit was something that we had never eaten, so when I suggested it to Heather, she was all ears, unlike the rabbit we received.  My favorite thing is that we were able to include the giblets in our chili for the week and used the ribcage along with the carcass from our succulent roast chicken to make stock, so nothing went to waste!

Succulent Roast Chicken

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A few weeks ago, Heather and I threw together a bunch of ingredients we had in the house to roast a chicken.  We found some chickens at Whole Foods that are pasture raised, and aren’t horribly expensive, so we decided to put together a quick dinner.  We threw the picture out on Instagram, and someone on our Facebook page asked for a recipe.  

Beef Short Ribs

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Short ribs are one of my favorite things.  They’re juicy and tender, and often fall off the bone.  We decided to pick these up shortly after coming up with our barbecue sauce recipe to celebrate the life of our friend Brian, and with it still on the mind, we slathered it on these short ribs and went to town.