BRUNCH DIARIES: TILIA

Many of you over here may know that I love brunch. It's my favorite meal of the week. Brunch has my favorite foods with a relaxed place, a combination that is quintessentially 'weekend'. Over the weekend Christopher and I brunched at Tilia, a place I heard great things about. It's a beautiful place in the Linden Hills neighborhood that manages to be both small and open.

The food on their brunch menu was something special too. I had the Mortadella Monte Cristo which featured a poblano jam and gruyere cheese.

Below are more photos that I took during brunch and I did a full review on the North Nabe's website if you want to know more about my experience. Tilia had so many great touches!

YOUR STOMACH WILL THANK YOU

So it's January, guys! The time of the year when we try to connect to better habits. One habit that many of us focus on is eating smarter, myself included. This January marked the start of another round of Whole30 eating! Last year I did it with the intention of looking for a food sensitivity. This year I'm focusing on looking at what foods make me feel really great and give me the most sustainable energy. Working at home sometimes led me to snacking on some questionable things like a whole bag of popcorn chips from Trader Joe's (oops!). No surprise here, I would feel like crashing early in the afternoon. You know, that 2:30 feeling? Well I had it biiiiiig time. Part of the challenge with Whole30 is finding or creating recipes that are compliant. If you aren't familiar with Whole30, it essentially embraces a paleo diet for 30 days. Read about it! It's wonderful! And TBH, it can feel like a mental battlefield at times, but I think that makes you a stronger human 💪

Anyway! I have been trying to find different ways to get those very important probiotics in my system. Kombucha in the form of GT's Synergy, flavor: Guava Goddess is usually my standby but I wanted to try something new. When I visited the Wedge Co-Op in Minneapolis, Angelica's Garden raw kimchi caught my eye! It's locally made and the flavors seemed like they would be spicy and delicious (I was right, btw :) ) soooooo I gave it a go and made a stir fry! What I love about kimchi, cousin of sauerkraut, is that it introduces good bacteria into your system to help you digest your food more easily. This recipe is pretty simple, to follow so have fun with it! Add more veggies, different protein, use rice instead of cauliflower rice, whatever you please. No matter how you made it, your stomach will thank you, your taste buds will too!

INGREDIENTS

1/4 cup Coconut Aminos

1/4 cup rice wine vinegar

1 tsp garlic chili sauce

2 tsp ginger powder

2 cloves minced garlic

1 tbs sesame oil

1 lb pork tenderloin, silver skin removed

2 cups spinach

1 jar kimchi

1 tbs olive oil

rice of your choosing (I used cauliflower rice)

HOW TO

Cut pork into 1 inch slices

Combine coconut aminos, vinegar, chili sauce, ginger, and sesame oil in a small bowl and cover pork

Place in refrigerator between 20 minutes and 1 hour

While pork is marinating, strain kimchi and save fluid and wash spinach

Heat wok or large skillet over medium heat with olive oil until you notice steam from the pan

Add pork and cook until the outside is browned then remove to a clean plate

Add kimchi and spinach to pan and mix in some fluid from the pork marinade and kimchi

When veggies become soft, add the pork back to the skillet and cook for another 3 to 4 minutes.

Plate your rice and top with pork mixture

Enjoy!

PERFECT FOR THE COLD

Today I want to share with you my favorite foods for the cold weather months. Since this is the time of year where we get together for holiday meals or parties, here are my suggestions for your next potluck, family meal or holiday celebration. While we are in this season of celebrating gratitude, have fun throwing around those pots and pans! Know that it's an act of love to feed another person, even yourself!

There is a recipe for each section. Enjoy! AND let me know if you decide to make one of these :)

BRAN MUFFINS

This time of year makes me want to eat things that are more robust in flavor and fill me up a little bit more. That usually means oatmeal, but I like to make a batch or two of bran muffins for the same reason. The earthy flavor is so perfect this time of year. I like to add dried cranberries for some sweet and tart flavor too.

Ingredients

1 1/2 cup of wheat bran

1 cup buttermilk

1/3 cup vegetable oil

1 egg

2/3 cup of brown sugar

1/2 tsp vanilla extract

1 cup of all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 cup of dried cranberries

how to

Preheat oven to 375º F

Grease muffin cups or line with paper muffin liners

Mix together wheat bran and buttermilk; let stand for 10 minutes

Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture

Sift together flour, baking soda, baking powder and salt

Stir flour mixture into buttermilk mixture, until just blended

Fold in dried cranberries and spoon batter into prepared muffin tins

Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean

Cool and enjoy!

SAVORY CHEX MIX

This little number is a family recipe that I've had since I was child! I look forward to it every year because it is fun to customize. I also love the way it makes the entire kitchen smell. Nothing makes me think of the holidays more than the scent of this snack.

Ingredients

1/2 cup of melted butter

1 tsp of seasoning salt

1/4 tsp of garlic powder

1 tbsp of Worcestershire sauce

12 cups of your favorite cereal combo (like chex, goldfish, cheerios, bugles, pretzels, cheeze-its)

1 1/2 cups of your favorite combination of nuts (I like peanuts and cashews)

How To

Preheat oven to 250º F

Mix together all of the cereal pieces and nuts

Stir the melted butter, Worcestershire sauce and seasonings together

Pour the wet ingredients over the dry ingredients

Mix together on a baking sheet or broiler pan

Place in oven for 30 minutes, remove from the oven to stir everything in 10 minutes intervals

BAKED BRIE

What is better than a cheese spread at a party? A gooey wheel of cheese wrapped in a puff pastry! I have made this recipe a few times and it comes together really fast and it tastes as impressive as it looks. The nutty flavor is perfect when paired with fruit and jam.

Ingredients

1 wheel of brie cheese

1 egg (optional)

1 sheet of puff pastry (from the freezer section of a grocery store)

Apple slices, grapes, raspberry jam, honey, or anything you like to serve along side when it's ready to eat

How To

Preheat oven to 375º F

Thaw puffed pastry sheet for around 45 minutes at room temperature

Roll out pastry sheet and wrap it over the wheel of brie, with rind in tact

Whisk egg and spread onto the exterior to create an egg wash

Place on baking sheet lined with parchment paper

Bake for 20 minutes or until the color is a golden brown

Serve hot with fruit of your choice or jams

CARROT SOUP

This soup recipe has become a winter tradition. I make a batch of it at least once a season. It seems innocent but it's pretty decadent. It involves heavy cream so yeah, bust out your stretchy pants! I usually serve it with grilled sandwiches.

Ingredients

8-10 carrots, unpeeled washed and sliced

2 cloves of garlic, minced

6 cups of chicken or vegetable stock

4 tbsp grape seed oil or butter

1 1/2 tsp curry seasoning

1 1/2 tps parsley

1 tsp thyme

1 1/2 tsp dill

1/2 cup of heavy cream

salt & pepper to taste

how to

Heat grape seed oil or butter

Add garlic and cook for about one to two minutes making sure it does not burn

Add carrots, chicken stock and spices

Bring to a low boil and then simmer on low heat for 45 minutes

Add heavy cream and let simmer for an additional 15 minutes

Puree using an immersion blender

Add salt and pepper to taste

Serve hot & enjoy!

PORK WELLINGTON

I used this recipe for Thanksgiving dinner. I think it has the perfect flavors for the cooler months, like apples and thyme. Also, it's in a puff pastry so it's like your dinner rolls are all ready taken care of! I got the recipe from Alton Brown and his show 'Good Eats'.

Ingredients

1 whole egg

1 tbsp water

1 oz dried apple rings

1 whole pork tenderloin, approximately 1 pound

4 1/2 oz thinly slice prosciutto ham

1/4 tsp kosher salt

1/4 tsp black pepper

1 tsp chopped fresh thyme leaves

1 tsp all-purpose flour

1 sheet puff pastry, thawed completely

1 tbsp whole-grain mustard

How To

Place a rack in the upper third of the oven and heat to 400º F

Remove puffed pastry sheet from the freezer, cover and set aside

Whisk the egg and water in a small bowl and set aside

Place the apple rings into a food processor and process for 30 to 45 seconds or until they are the size of a medium dice and then Set aside

Slice the tenderloin down the middle lengthwise, creating 2 separate pieces

Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends

Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin

Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other

Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme

Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them

Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package

Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches

Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard

Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal

Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal

Brush the entire pastry with the egg wash

Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140º F.

Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.

HOT CHOCOLATE

I loooooove chocolate any time of the year but heated up in a mug is my favorite way to enjoy it right now. It's even better when you add your own additional flavors. Grab your favorite seasoning and shake that shiz! This is a very simple recipe which makes it even better, IMO. This recipe is enough to make hot chocolate for you and a friend.

Ingredients

2 cups of milk (skim, whole, soy or anything in between)

6 tbsp of your favorite melting chocolate

A dash of your favorite seasoning, like cinnamon, lavender, cayenne, etc.

Whipped cream and/or mini marshmallows

How To

Heat milk over medium heat in a sauce pan

Stir over the stove to keep the milk from burning

Add the chocolate as soon as the milk starts to create steam and continue to stir

Pour into your favorite mug

Add marshmallows, whipped cream or sprinkles to the top!

PHOTO DIARY: THANKSGIVING

This was our first year hosting Thanksgiving for our families. It was quite an honor, especially because these amazing people drove over 8 hours to see us! Pork Wellington was our entree instead of turkey because it tastes good, looks pretty darn fancy and it is filled with autumn flavors. I had my first foray in making mashed potatoes! They turned out well, even though I really don't care for them, myself. The rest of our meal was pretty simple. We had corn, dinner rolls, gravy, salad and wine. To prepare for the meal, we purchased a card table and a couple folding chairs. We also used our patio chairs to fit everyone at the table. So yeah, nothing matched but it was still fun to get everything ready.

To keep things from taking too long around dinner time, I made the pork Wellington in the morning and heated them up in the oven before we served the meal. I am so glad I did it that way. It saved so much time.

For dessert I got a pumpkin chiffon pie from Sarah Jane's Bakery which was perfect. It was like a light and fluffy cloud of pumpkin pie.

We finished the night very full and happy. It was a great feeling to have the apartment filled with people we love. 

By the next morning, we were ready for pastries, coffee and showing off our new city.

MUESLI FOR BREAKFAST

What can I say, I love breakfast. I even love to eat it in the morning!

There was a time when I preferred my breakfast consumption to take place at dinner time or even after that! When I used to work at a library during college I would go out to IHOP after the night shift was over with some fellow co-workers and eat many a stack of pancakes.

Anyway. Times have sure changed! My jam during breakfast time recently has been oatmeal. What is a more quintessentially fall or winter food than oatmeal?

My number 1 oat-love right now is Seven Sundays Muesli. Specifically, the Unsweetened Bircher variety. This is a breakfast loving brand from my city, Minneapolis! YAY! The contents are more than just oats, it contains barley, currents, dates, almonds, apples, sunflower seeds, pumpkin seeds and more. You can prepare it cold, soaked, or my favorite, heated. Basically you take equal parts oat and water over a hot stove top. Heat up until it starts to bubble and bring the heat down and stir that sucker until it is cooked to your liking.

You can do whatever you want from here, grab a spoon, add milk, or any favorable garnish. I have been really loving the combination of the hot oats, almond milk, and sliced banana. I enjoy every bite as well as sipping on some tea or coffee to get my day started.

Beginning a day this way feels is just like getting a hug from my kitchen.

Enjoy the video below of me getting down in the kitchen and making my favorite breakfast of the moment.

Sidenote:
This was another attempt at video and it seems that every time I put one together I learn a lot. I used Final Cut Express this time for editing and I do like it, but of course, there was a learning curve. This time I learned about the different file codecs and compressions for audio files. Bringing small videos like this together from storyboarding, shooting, directing and editing is a lot of work and a lot satisfying.