Super Shopping & Soup Pot Give Away

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Here is some exciting news for all my foodie fanatic friends at least those who love to cook and bake. Mark your calendar for Delaware’s Annual Mega Warehouse Sale of Kitchen Products. They have given me an exclusive look at this beautiful stock pot and generously giving one away to one lucky reader. More about that later.

Scheduled for October 27 – 28, 2017  See what you can look forward to.

Consumers and professional chefs are invited to the annual mega warehouse sale of home and kitchen products in New Castle, DE on Friday, October 27 and Saturday October 28. This year’s event includes exclusive products not available at prior warehouse sales or anywhere else in the United States. Products purchased at the sale are tax free.

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Thousands of people converge on the industrial complex in the first state each year for bargains and factory seconds from premium European brands: Emile Henry, Duralex, Lékué, Mauviel, Rösle and Novis Vita Juicer. Shoppers will be able to pick up holiday gifts for everyone on their gift lists including products for professional and amateur cooks and bakers, serious grillers, healthy eaters, movie night fanatics and even news year’s revelers.

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Cooking enthusiasts will have the opportunity to buy the stainless-steel BBQ tools, the French ceramic lasagna baker, the copper stewpot, the centrifugal juicer and hundreds of other kitchen products they’ve been coveting for years. The two-day sale on Friday, October 27 and Saturday October 28 is in the Centerpoint Business Complex Park in New Castle at 802 Centerpoint Blvd. Follow signs from Route 273 to the warehouse. Doors open at 3:00PM on Friday and 9:00AM on Saturday. Cash and credit cards will be accepted. For additional information on the sale, please call 302-326-4800.

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The Annual Stock up for Seniors Meals on Wheels Delaware fundraiser is scheduled for Thursday, October 26 from 6:30 till 9pm, the night before the sale opens to the general public. Visit www.mealsonwheelsde.org to purchase tickets to the fundraiser. Ticket sales as well as 5% of the proceeds from the warehouse sale will benefit Meals On Wheels Delaware.

For cooks who don’t know these brands, here are a few facts: Emile Henry colorful, all natural, heirloom quality ovenware and tableware is made from Burgundian clay in the French town of Marcigny. Mauviel 1830 is one of the only copper cookware manufacturers left in the world today and makes all of its products in Normandy, France. Rösle’s award winning, German designed kitchens tools are backed by a lifetime warranty. Duralex is the French manufacturer of the renowned French Picardie drinking glasses and Lys glass bowls. Lékué is a Spanish manufacturer of platinum silicone cooking tools and bakeware designed for healthy cooking. Novis offers a Swiss designed, multifunctional, powerful juicer in a range colors.

  Warehouse Sale 2017

Products from all six brands are sold in premier kitchen stores and online catalogs and have been featured in hundreds of articles and shows in the national media including the Today’s Show, Good Morning America, Food Network, Cooks Illustrated, Fine Cooking, New York Times, USA Today, Wall Street Journal, Washington Post, Bon Appetit, Food & Wine, The Oprah Magazine, Martha Stewart Living, House Beautiful, Good Housekeeping Magazine and the Los Angeles Times.

Duralex, Emile Henry, Lékué, Mauviel, Novis, Rösle

802 Centerpoint Blvd., New Castle, DE 19720

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And now for the give away of this lovely Emile Henry ceramic soup pot/tureen. Don’t you love a piece that does double duty cook and serve? I think you will not only love it for its good looks, but also for its ability to efficiently conduct heat using lower temperatures. Made of natural materials with a non-porous glaze no oil is needed to prevent sticking to the pot and allows for gentle healthy cooking of soups, stews, chili and anything that one likes to braise. Beautifully insulated it also kept my soup warm for a good three hours sitting off the heat (perfect for a holiday open house event). Unlike metal pots clean up is a snap with no burnt on crusts to scrub. If you would like to win this amazing stock pot please go over to my Instagram (follow me) and leave a comment tagging a friend on the soup photo. For an extra entry leave a comment here with your favorite soup.

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Here is one of my favorite soups using fresh butternut squash and Thai basil picked from my garden today. Using the Emile Henry stock pot eliminated the need for oil, but if you are using a metal pan add a teaspoon or two of vegetable oil to cook the curry paste and onions. If you like your soup spicy then certainly kick up the amount of curry paste.

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Thai Style Coconut Chicken Soup with Butternut Squash

1 to 2 teaspoons Thai red curry paste

1 small onion, thinly sliced

1 (13.5 oz) can coconut milk

3 cups chicken broth

2 tablespoons light brown sugar

1 medium butternut squash, peeled, seeded, diced

1-tablespoon fresh lime juice

2 cups thinly sliced boneless, skinless chicken

garnish: chopped green onions and Thai basil leaves

Heat stockpot over medium-low heat. Add the onions and red curry paste; cook, stirring, for 3 to 4 minutes or until fragrant and onions are softened. Add the coconut milk, broth and brown sugar; increase heat and bring to the boil. Add the squash, lime juice and chicken and cook for 8–10 minutes or until the chicken is cooked through and the squash is tender. Top the soup with the green onion and basil leaves to serve. Serves 4–6.

 

I will randomly choose a winner in 2 weeks. Good luck and happy shopping.

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What Not To Say…Add it to the list

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It’s been 2,136 days or 5 years, 10 months, and 3 days since I lost my son. By now I thought I had heard every heartfelt, but misguided thing a person could muster in an attempt to comfort me. Remember this blog post about what not to say?  Well, I was wrong in thinking I had heard it all. Let’s add 1 more to the list of what not to say.

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North Conway 1997

 

Do NOT say to a grieving parent who is now a grandparent: “You must be all better now that you have a grandchild.”  Honestly, I am not trying to be harsh here. I understand if you have never been through the loss of a child that you can’t know how one feels, but common sense should dictate that one child could never replace another. Each child is their own unique joy. Each child has their own unique place in a parent’s/grandparent’s heart. A parent does not ever forget about the lost child by filling the void with another. When I think back on that moment, I am 100% certain I caused great discomfort to the person who was hoping I was better now. Without warning tears and quite possibly rage welled my eyes and the person made a quick exit stage right.

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Thanks for letting me vent today. Now let’s just get comfortable with a steaming hot, nourishing bowl of soup. We just had our first snow, so let’s warm up with a hearty wild rice & chicken version. This recipe packs a bit of smoky spice and chocolate because after all it’s still Valentine’s week. Enjoy.

“Soup puts the heart at ease and calms

down the violence of hunger”

~ Escoffier

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Heart Warming Chicken & Wild Rice Soup

  • Servings: 4 to 6
  • Difficulty: easy
  • Print

2 tablespoons olive oil

1 medium onion, finely chopped

1 medium red bell pepper, finely chopped

1 medium orange bell pepper, finely chopped

1 clove garlic, minced

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon unsweetened cocoa powder

1/2 teaspoon Mexican oregano

1/2 teaspoon smoked paprika

Pinch red pepper flakes

1/2 teaspoon kosher salt

Fresh ground back pepper

1 (14 oz) can petite diced tomatoes

1 (14.5 oz) diced tomatoes with green chilies

4 cups chicken stock

1 cup wild rice, rinsed

4 boneless, skinless chicken thighs, diced

¾ cup fresh or frozen corn kernels

Heat the olive oil in a large pot. Add the onion and peppers and cook, stirring occasionally, over moderately high heat until the onions are soft, about 5 minutes. Add garlic and cook for 1 minute. Add the chili powder, cumin, cocoa, oregano, smoked paprika, red pepper, salt and a few turns of black pepper; cook 1 to 2 minutes or until fragrant. Stir in the tomatoes, tomatoes with chilies, chicken stock and wild rice; bring to boil. Add the chicken. Reduce heat and simmer until the chicken is cooked through and the rice is tender and puffy, about 40 to 45 minutes. Stir in the corn. Ladle the soup into bowls.

Garnish with fresh herbs, sour cream and crispy tortilla strips, if desired.

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2016 Hope For the Best…Roasted Butternut Soup

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Ten days in to 2016. So far, so good. Grief and I have made a deal to move forward together. We will co-exist and be happy. In just 3 short months I will be marking the 5th anniversary of Will’s accident. Still hard to believe, but as a “functional” griever I have learned to adapt and move on.  It doesn’t mean the pain in my heart is any less, but that I will get up every day and hope for the best. The good and the bad will simply co-exist. My new year plan is simple. No resolutions. No bucket-list. Just keep it all on an even keel and always, always, always hope for the best out of myself and for good things for those around me.

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Keeping it simple in the kitchen this week, too. Roasted butternut squash, apples and onions co-exist deliciously to keep you warm on a wintery day. The recipe is totally open to your own interpretation. You certainly can change up the squash and apple varieties and use as much or as little curry powder as you like. I prefer mild curry flavor, but you can jazz it up with a hotter version. If the soup is too sweet for you toss in a little lime juice at the end or tang it up with some crumbled goat cheese. I think the addition of some coconut milk would be very good in this recipe, but I have, yet, to try that.IMG_8807

Curried Butternut Squash Soup Bowl

1 large butternut squash, peeled, seeded, cut into 1-inch pieces (7 to 8 cups)

2 onions, peeled, halved, quartered

2 honey crisp apples, cored, diced into 1-inch pieces (don’t peel)

olive oil

kosher salt

ground black pepper

chicken broth (about 2 cups)

1½ teaspoons curry powder

Toppings: roasted cashews, diced apple, toasted coconut, sliced green onions, crumbled goat or feta cheese

Heat oven 400F. Place butternut squash, onions and apples on large, rimmed sheet pan. Drizzle with just enough olive oil to coat it all. Sprinkle with kosher salt (good two pinches) and ground black pepper. Give the whole pan a shake so things spread out into an even layer. Roast for 45 minutes, turning mixture every 10 to 15 minutes. The squash will be tender and you will have some caramelized brown areas, but not a lot of that. Dump it all into a blender with 1 cup of chicken broth and the curry powder. Blend adding additional broth to arrive at desired consistency. If you have a Vitamix (I am so madly in love with this machine) use the soup setting and your soup will be piping hot out of the blender. If using a standard blender gently re-heat the soup on the stove-top. Serve with your favorite toppings.

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This recipe nearly filled this 1 1/2 liter jar