Friday, December 5, 2014

Mexican Mix Bowl

Hi everyone!

Today I have for you a super delicious and fun meal that I like to call the Mexican Mix Bowl.  This is an awesome meal that can be enjoyed all year round.  You can customize it however you like, and it’s sure to be delicious every time.  Check out how to make!




1 cup cooked brown rice (cook according to package)
1 cup canned black beans (drain and rinse)
1 medium sweet onion, diced
1 small red or green pepper, diced
6 ounces soy chorizo (Trader Joe's brand has the best flavor)
2 tablespoon coconut oil
1 lime quartered


Add oil to pan and heat on medium heat.
Add veggies and sauté for 10 min, stirring frequently.
Remove veggies from pan and place in a bowl.
Lower heat to medium low and add chorizo and beans to pan and cook for 5 minutes.
Add veggies back to pan and cook 2 more minutes.
Place 1/4 cup rice into four bowls, top with chorizo/bean/veggie mixture.
Squeeze lime juice from one quarter onto bowl.

Optional: top bowls with sliced avocado, dairy free cheese, diced tomatoes, cilantro or jalapenos, etc.

The Mexican Mix Bowl has been one of my favorite recipes these past couple months.  I love how much freedom there is to play around with ingredients and make it your own.  You can use any type of meat, or tofu, and really have fun trying different bean and vegetable combinations.  You can even customize how you serve it: a tortilla or taco for a classic combination, a bowl with a base of rice, or even on top of lettuce, or inside lettuce cups, for a super healthy alternative! 

I hope your whole family has fun making this dish, and remember: don’t be afraid to mix it up!

Lizzie Marie


Tuesday, October 28, 2014

The 52 New Foods Challenge: Amazing Avocado Smoothies + Bonus Ingredient

Hey everyone!

I recently received the 52 New Foods Challenge cookbook and was so inspired by all the creative recipes that I decided to share my own recipe with you guys!  This cookbook is all about inspiring families to work together, get healthy together, and try new foods together. 
Reserve your copy! Ships November 4, 2014. 


After looking through some of the recipes, I came up with my own smoothie recipe that I like to call the Banana Bash Smoothie.  It does have one pretty interesting ingredient that you might find surprising…




Banana Bash Smoothies
1 1/2 cups dairy free milk
1 avocado - remove pit
1 banana
2 teaspoons sugar or agave
1/2 cup ice - optional
1/2 tablespoon cocoa powder - optional

Break banana into 3 or 4 chunks, toss into blender.  Scoop avocado into blender, along with milk, sugar and ice if you want a thicker smoothie.  Add cocoa powder to make a chocolate smoothie.
Blend for almost one minute until smooth.  If smoothie is too thick, add about 1/4 cup more milk.



Well, there you have it!  This smoothie is super delicious and nutritious, your whole family will love it!  The best part is, you can have as a breakfast, snack, or even dessert.  Give it a try and let me know what you think! 

See you next time,

Lizzie Marie

Monday, October 20, 2014

Tiny Tidbit: The Art of Slicing and Dicing Avocados

Hey everybody!

Here's a tiny tidbit to show you the best and safest way to cut avocados.



Thanks for watching, see you next time!
Lizzie Marie

Monday, October 6, 2014

The 14 Year Old Vegan

       “That sucks,” one of my friends says.  “Why are your parents making you do that?”  I’m sitting at a table, eating dinner with my friends, and I’ve just told them that I’m vegan.  I start to explain to them how my parents aren’t forcing me to do it, and it was actually my idea to go vegan, but instead I settle on ‘It’s actually not too bad’.  Another friend peels a slice of pepperoni off his pizza and waves it in my face.  They’re only doing it to be funny, and a couple of months ago, I might have reacted similarly if one of my friends suddenly decided to be vegan (let’s face it – it is pretty weird for a teenager to willingly avoid pizza and ice cream).  But despite that, some part of me continues to wonder why veganism is defined by many people, and portrayed in the media, as being a weird diet reserved for hippies and health snobs.

When my family and I first began to tell our friends and family that we were vegan, their reactions ranged from “Wow, that’s interesting; tell me more” to “That sounds awful, you can’t eat anything good.”  Some people even reacted as though I had offended them; as though my vegan lifestyle affected them on a personal level.  A few of my friends would crack jokes where being vegan was the punchline (for example: “How can you find the vegan at a dinner party?  Don’t worry, they’ll tell you”).  While none of their reactions were hostile or outright rude, I will admit to sometimes growing annoyed at their jabs to my personal lifestyle choices.  I don’t judge them for eating meat, why are they judging me? I’d sometimes think. 

The truth is: being vegan is weird because it goes against what is generally considered “normal”.  While everyone has a different definition of what the “normal” American diet is, a lot of times, unfortunately, it consists of mostly unhealthy foods.  When you think of an all-American meal, you probably picture a burger, fries and a milkshake, or something to that effect.  So when a person who was raised in a fast-food-glorifying culture is faced with someone who has chosen a radically different diet from the norm, it isn’t surprising that their first reaction would probably not be immediate acceptance.

Let’s play a game called “Spot the Vegan”.  Picture three people standing side-by-side: one man in a suit, one woman in a nice blouse and jeans, and one college student with dreadlocks, ripped jeans, and droopy eyelids.  Let’s be honest: you’ve probably assumed that the vegan is the ill-dressed college student, right?  But in reality, the vegan could be any of these three people.  Our society has tried to construct one-dimensional boxes that all vegans, regardless of their background or personality, can fit into.  The two most popular stereotypes that I’ve experienced are those of the hippie who preaches world peace and the health snob who treats veganism as a trend that exists in the same vein as the newest, coolest fashion or technology fad. 

There are countless films and TV shows that reinforce these stereotypical vegan characters.  The hippie vegan is usually portrayed as looking as though they haven’t showered in a few weeks, and their contributions to the film or TV show are mostly limited to proclamations of world peace, or in some cases, criticisms against meat-eaters.  On the other end of the spectrum, the health snob vegan is probably young and hip, and sometimes pretentious to the point of thinking they are better than other people because they’re vegan.  While I don’t deny the existence of hippie vegans or vegans with a “mightier than thou” attitude, I do believe that most of the time, you wouldn’t be able to spot the vegan based on their appearance or personality alone.

The purpose of this article is not to criticize or attack people’s reactions to my veganism.  I am completely willing and eager to discuss my veganism with people, regardless of their reaction, and I love when people are genuinely curious to understand what veganism is, and why I’ve chosen to follow it.  The purpose of this article is simply to share with you my journey to understand, and my opinions as to why, people react they do.  The bottom line is that yes, sometimes there’s nothing I want more than a pint of ice cream or a slice of pizza (but I have discovered certain vegan alternatives that pretty dang delicious).  And yes; unfortunately, there are some vegans out there who criticize meat-eaters or think they’re better than others because they refrain from eating animal products.  However, I, personally, am not against people who aren’t vegan, and I believe people should follow the lifestyle that is the best for them.

Veganism is not a set of rules that I force myself to follow, and it is not something that my parents force me to do.  For me and my family, being vegan is a lifestyle; it involves our diets and bodies as much as it involves our attitudes and mindsets.  I am not putting a time limit on how long my veganism will last; for now, I know that being vegan has improved my health and my life, and I will make changes to my diet and lifestyle based on what is best for me and my health.  I celebrate being vegan, and I hope that this article has encouraged you to become aware of, and possible redefine, how you view and treat veganism.  Please feel free to reach out to me if you have any questions or comments, I can’t wait to continue this journey and see where it leads.  Thank you so much for reading.

Lizzie Marie

Monday, September 29, 2014

The Cooking In Sanity Project: That's A Wrap

Hi everyone!

Well, I have some news.  Some pretty big news, in fact.  You might want to sit down for this.  Watch the video to see what I’m talking about!


Lizzie Marie

Thursday, September 18, 2014

The Cooking In Sanity Project: Blanched Spinach-Variation: Spinach Braised in Butter, Epinards Etuves au Beurre

Hi everybody!
Today on the Cooking in Sanity project I made a simple variation on blanched spinach by braising it with butter.  This recipe seemed very simple, and I think adding some butter and spices would give it a bit more flavor than the blanched spinach on its own, so I was excited to give it a try.


I definitely prefer this variation to the blanched spinach on its own.  I think braising the spinach with butter added just a bit of flavor that the spinach really needed.  I am a bit on the fence about seasoning it with nutmeg, however.  The taste wasn’t bad but I think if I were to make this again I would leave the nutmeg out.
Thanks for watching, see you soon!
Lizzie Marie

The Cooking In Sanity Project: Blanched, Chopped Spinach, Epinards Blanchis

Hi everybody!

Today on the Cooking in Sanity project I made blanched spinach.  I’m not the biggest fan of spinach, and I definitely prefer to eat it raw like in a salad rather than cooking it, but I was interested to give this recipe a try.



This recipe ended up being really simple and pretty tasty!  The spinach had a nice texture and the flavor was simple but yummy.  I still prefer raw spinach, just because the texture of cooked spinach can be a bit slimy in my opinion, but this was definitely tastier than I expected.

Thanks for watching, see you next time!
Lizzie Marie

Friday, September 12, 2014

The Cooking In Sanity Project: Mushrooms Sauteed in Butter, Mushroom Duxelles

Hi Everyone!

Today I did something a little crazy.  I cooked mushrooms.  As some of you may know, I am not a big fan of mushrooms in any shape or form.  So I decided to go ahead and push my limits by cooking Julia’s recipe for sautéed mushrooms.  Let’s see how this goes…


I’m just gonna come out and say it: this recipe is weird.  I’ve never heard of squeezing mushrooms to get rid of the moisture (in fact, I didn’t even know mushrooms had juice in them), and the entire process was very long and gross.  The mushrooms themselves didn’t taste half bad, surprisingly, but for the amount of work that it takes to prep the mushrooms, I just don’t think it’s worth it.  I am pretty proud of myself for cooking AND eating mushrooms, though!

The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.

Thanks for watching and I’ll see you next time!

Lizzie Marie

Thursday, August 7, 2014

The Cooking In Sanity Project: Variation Scrambled Eggs with Cheese, Oeufs Brouilles au Fromage

Hey everyone!
Today on the Cooking in Sanity project I did a quick variation on scrambled eggs by making them with cheese.  As I’ve said before, I am pretty picky about my scrambled eggs and tend to stay away from extra ingredients like cheese or lots of seasoning, although I have been known to eat scrambled eggs with ketchup, something I now realize is pretty nasty!  I was interested to try this recipe out and see how I liked Julia’s scrambled eggs with cheese in comparison to other recipes I’ve tried.



Julia’s scrambled eggs with cheese were probably some of the best I’ve ever had.  Although I still prefer scrambled eggs on their own, I was pleasantly surprised that I liked them with cheese added. 

The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.

Thanks for watching and I’ll see you next time!

Lizzie Marie

The Cooking In Sanity Project: Scrambled Eggs, Oeufs Brouilles

Hi everyone!

Today on the Cooking in Sanity project I made a classic: scrambled eggs! Now I don’t mean to brag but my dad makes some of the best scrambled eggs I’ve ever had (he is the master of breakfast). I was really interested to see how Julia’s method for making scrambled eggs matched up against my dad’s.

One of the pretty cool things about scrambled eggs, or really any classic recipes, is that there are so many different ways to make them. It seems like everyone who cooks will have a different method, and that’s pretty dang cool! Julia’s method ended up making some pretty good, standard scrambled eggs.


I am pretty picky about my scrambled eggs so I was pleasantly surprised. I’d even venture to say they were just as good as my dad’s (better watch out dad, there’s a new breakfast master in town)!

The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.

Thanks for watching and I’ll see you next time!

Lizzie Marie

Tuesday, July 15, 2014

The Cooking In Sanity Project: Garlic Mashed Potatoes, Puree de Pommes de Terra a l'Ail

Hey everyone!

Today on the Cooking in Sanity project I decided to make garlic mashed potatoes.  I don’t know about you, but I am a big fan of mashed potatoes.  However, I am pretty picky about my potatoes!  I like my mashed potatoes to be slightly chunky and not super buttery.  I was definitely interested to see how Julia’s garlic mashed potatoes would turn out.


The garlic mashed potatoes ended up being super tasty!  I love the fact that the potatoes still had the skins on them – I think it added a great texture to the mashed potatoes.  The garlic was subtle but added a delicious hint of flavor.  I loved pairing these potatoes with Julia’s braised shoulder of lamb with beans recipe (definitely check out that video too) for a delicious and hearty meal.
 
Thanks for watching,

Lizzie Marie

The Cooking In Sanity Project: Braised Shoulder of Lamb with Beans, Gigot ou Epaule de Pre-Sale Braise aux Haricots

Hi everyone!

Today on the Cooking in Sanity project I cooked up some braised shoulder of lamb with beans.  I think lamb is one of the most underrated meats, and it’s one of my favorites.  Some people don’t like it because of its distinct, game-y taste, but I personally enjoy it, so I was super excited to make this dish!


This dish turned out to be absolutely amazing!  The lamb was tender and had a delicious flavor and the beans really complimented the texture and flavors of the meat.  This is a great dish to make during the winter because it’s filling and flavorful. 

Thanks for watching and I’ll see you next time!

Lizzie Marie

Thursday, July 3, 2014

The Cooking In Sanity Project: Scrambled Omelette, l'Omelette Brouillee


Hi everyone!

Today on the Cooking in Sanity project I made a scrambled omelet.  I must admit, I am not the best omelet-maker and am generally too scared to make omelets.  However, Julia’s method did seem pretty straight-forward so I decided to put my fears aside and give it a go.

 
I definitely think with some practice I can become a decent omelet-maker.  Julia’s method was easy
to follow and I will definitely use it next time I make some omelets. 


The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.

Thanks for watching and I’ll see you next time!

Lizzie Marie

The Cooking In Sanity Project: Variation of Eggs Baked in Ramekins


Hey everybody!
Today on the Cooking in Sanity project I did a quick variation on eggs baked in ramekins by adding some herbs.  Here’s how I did it:
 
I think adding the herbs to the eggs gave them a great flavor, and they ended up being pretty darn tasty.  Thanks for watching, see you next time!

The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.
 
Thanks for watching and I’ll see you next time!

Lizzie Marie

The Cooking In Sanity Project: Eggs Baked in Ramekins, Oeufs en Cocottes


Hey everyone!
Today on the Cooking in Sanity project I made eggs baked in ramekins.  For those of you who don’t know, a ramekin is basically a mini dish (similar to something like a mini casserole dish) that can be used to bake single-serving foods, whether it’s something like mac and cheese or a cookie.  Or, in this case, eggs!

 
This method did take a little while as it involved baking with an actual oven so I don’t think I’d make it on a regular basis, but I do think the eggs turned out tasting pretty good.  I think I’ll stick with scrambled eggs for now!
 
The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.
 
Thanks for watching and I’ll see you next time!

Lizzie Marie

Tuesday, May 27, 2014

The Cooking In Sanity Project: March 2014 Bloopers


Oh boy, another blooper video.  I swear, I make more mistakes each month!  Hope you enjoy my shenanigans,


Lizzie Marie

The Cooking In Sanity Project: Braised Lettuce, Laitues Braisees

Hi everyone!

Today on the Cooking in Sanity project I decided to make braised lettuce.  When I first read this recipe I thought it meant braised cabbage, but nope!  They meant real lettuce, like the kind you use in salads.  Pretty weird, right?



I actually like boiled cabbage, especially with some simple seasoning like olive oil and salt, but braised lettuce was a bit too weird for me.  It wasn’t particularly bad, but I think I’ll stick to boiled cabbage for now!

The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.

Thanks for watching and I’ll see you next time!

Lizzie Marie

The Cooking In Sanity Project: Variation of Shirred Eggs with Cream, variation - Oeufs sur le Plat a la Crème

Hi guys!

Today on the Cooking in Sanity project I made a quick variation for shirred eggs: shirred eggs with cream.  Julia seems to be a fan of adding cream to almost anything, and I’ve certainly never heard of eggs with cream before!

 

I wasn’t the biggest fan of the eggs and cream.  The cream didn’t really add any flavor in my opinion and it just seemed pretty weird, like a creamy egg soup, ew! 

The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.

Thanks for watching and I’ll see you next time!

Lizzie Marie

The Cooking In Sanity Project: Shirred Eggs, Oeufs sur le Plat - Oeufs Miroir

Hi everyone!

Today on the Cooking in Sanity project I made shirred eggs.  I have never heard of shirred eggs before but they looked pretty simple so I decided to try them out.  They were definitely interesting!


I wasn’t the biggest fan of the shirred eggs; I don’t think they tasted bad but I prefer mine simple and poached.  I think I’ll stick to scrambled and poached from now on!

The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.

Thanks for watching and I’ll see you next time!

Lizzie Marie

Monday, May 12, 2014

The Cooking In Sanity Project: Chicken Breasts Sauteed in Butter, Supremes de Volaille a Brun

Hi everybody!

Today on the Cooking in Sanity project I made chicken breasts sautéed in butter.  I love chicken because it’s such a versatile meat and has a subtle flavor that goes with almost any seasoning.  This recipe seemed like a super simple way to cook chicken breasts, and it ended up being really tasty!
This recipe was so easy to make, I was surprised how delicious it ended up being.  I’ll definitely be making it again!


The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.

Thanks for watching and I’ll see you next time!

Lizzie Marie

The Cooking In Sanity Project: Deglazing Brown Sauce with Wine


Hi everyone!

Today on the Cooking in Sanity project I made a deglazing sauce with wine.  Deglazing sauces are really cool and delicious because they utilize all the tasty browned bits left over from whatever meat or veggies you’ve been cooking with.  They’re also super simple and don’t require much seasoning because of the flavors still left in the pan. 

This recipe was really easy and tasty – the wine cooked down with the bits and flavors left over from my meat and made a super delicious sauce.  You can’t go wrong with a classic deglazing sauce.


The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.

Thanks for watching and I’ll see you next time!

Lizzie Marie

The Cooking In Sanity Project: Clarified Butter, Beurre Clarifie

Hi everyone!

Today on the Cooking in Sanity project I made clarified butter.  Clarified butter is commonly featured in French sauces or simply used to cook meats in.  Clarified butter is basically when you remove the milk solids from butter, leaving only the true butter itself.

Making clarified butter was pretty easy; it was interesting to see how the milk solids floated to the top and how easy it was to just skim them off.  I think everyone should know how to make clarified butter because it’s so simple and is a popular ingredient in sauces like hollandaise sauce.




The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.

Thanks for watching and I’ll see you next time!

Lizzie Marie

Friday, April 25, 2014

The Cooking In Sanity Project: Monthly Review Mar 2014 - Memorable Moments

Hi everyone!

Today on the Cooking in Sanity project I did my end of the month review for March.  I’m also happy to announce that this means I am officially ¼ of the way through the project, woohoo!  Wish me luck as I continue on my journey!

 

Thanks for watching, see you soon,

Lizzie Marie

The Cooking In Sanity Project: Monthly Review Feb 2014 - I Mastered an Infamous Sauce!

Hey everyone!

Today on the Cooking in Sanity project I did my end of the month review for February.  Check it out to see what some of my favorite (and least favorite!) recipes were! 


 
 
Thanks for watching, see you next month!
Lizzie Marie

Thursday, April 10, 2014

Recreating the Starring Pastry from Grand Budapest Hotel

Hi guys!

Today I decided to cook (actually, bake!) something a bit different from what I normally do.  I recently saw the Grand Budapest Hotel movie and loved it, and one of the key plotlines to the movie involves a French pastry.  The French pastry, referred to as Mendl’s pastry, looked pretty complicated but really delicious.  I found the recipe online and decided to give it a go!

 Part I

 
 
 
Part II
 
 
 
Part III



This recipe was definitely out of my comfort zone.  I’m not a huge fan of baking because it usually takes a long time and is very exact – and this recipe was no exception.  Every component took a good bit of time and it was definitely a challenge.  However the pastry was super tasty and looked beautiful.  I was pretty proud of how much it looked like the pastry from the movie! 

Thanks for watching, see you next time!
Lizzie Marie

Sunday, April 6, 2014

Pop-Up Pastry Sale!

 Wes Anderson fans can enjoy these homemade pastries featured in the Grand Budapest Hotel movie. Two of the three pate a choux layers (dessert puffs) are filled with a crème patisserie of chocolat, piped with white chocolate, dipped in icing and topped with a dark chocolate covered espresso bean.

These lovelies, 6 of them, are looking for a new home no later than Monday, April 7th. Email lizzie@lizziemariecuisine.com  for more details.



 


Friday, April 4, 2014

The Cooking In Sanity Project: Beating Stiff Egg Whites

Hey everyone!

Today on the Cooking in Sanity project I made stiff egg whites with a mixing machine.  Stiff egg whites are a very popular ingredient in cakes, mousses, soufflés, and other pastries and desserts.  Egg whites can be pretty temperamental, and it took a while to get the hang of beating the egg whites to the right texture, but I think I got it down!


 

You have to be patient when beating the egg whites because it will take a while for them to stiffen up.  You need to keep an eye on them too because if you overbeat them, they will lose their fluffiness.  I’m really glad I learned how to make stiff egg whites because I definitely need to know how to make them for future dessert recipes!

The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.

Thanks for watching and I’ll see you next time!

Lizzie Marie

The Cooking In Sanity Project: Pulverized Almonds


Hey everyone!

Today on the Cooking in Sanity project I made a super quick and simple recipe: pulverized almonds.  Pulverized almonds are a great recipe to have because they’re included in a lot of French cakes and pastries.

 

I’m not the biggest fan of almond flavor, but when I used the pulverized almonds in a cake they had a great flavor.  The almond flavor wasn’t overpowering and had a subtle flavor that added beautiful dimension to the cake.  Definitely an essential recipe!

The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.

Thanks for watching and I’ll see you next time!

Lizzie Marie

Monday, March 31, 2014

The Cooking In Sanity Project: Substitution for Poached Eggs: Boiled Eggs, Oeufs Mollets


Hi everyone!

Today on the Cooking in Sanity project I did a variation on a poached egg by making a soft boiled egg.  Poaching eggs is one of my favorite ways to cook them – I think they end up having an amazing texture that’s firm on the outside but nice and dippy on the inside.  I decided to try a soft boiled egg and see how it compares to my favorite poached egg method.

 

The soft boiled eggs were amazing!  The texture was perfect and the yolk, while slightly firm, had a nice, slightly dippy consistency.  I’ll definitely be ordering my eggs soft boiled from now on.

The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.

Thanks for watching and I’ll see you next time!

Lizzie Marie

Saturday, March 22, 2014

The Cooking In Sanity Project: Poached Eggs, Oeufs Poches

Hey everyone!

Today on the Cooking in Sanity project I made a poached egg.  I love poached eggs – I think they have the perfect texture and are great as a replacement for dressings on salads.  Who says eggs have to be eaten only for breakfast?


Julia’s method for making poached eggs worked really well and created a tasty egg with the perfect amount of dippiness. 

The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.

Thanks for watching and I’ll see you next time!

Lizzie Marie

Monday, March 10, 2014

The Cooking In Sanity Project: Variation of Hamburgers with Cream Sauce, Bitokes a la Russe

Hey everyone!

Today on the Cooking in Sanity project I made a quick variation for Julia’s hamburger recipe by making a cream sauce.  I was a bit hesitant to try a cream-based sauce with a hamburger (I prefer simple ketchup!) but I figured I’d give it a try.


Overall I wasn’t a huge fan of the cream sauce.  It taste good on its own but I didn’t like it with the hamburger.  The cream sauce would probably be better in a pasta dish or even on some chicken – not a hamburger! 

The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.

Thanks for watching and I’ll see you next time!

Lizzie Marie

Friday, March 7, 2014

The Cooking In Sanity Project: Ground Beef with Onions and Herbs, Bifteck Hache a la Lyonnaise

Hi everyone!

Today on the Cooking in Sanity project I made hamburgers.  I don’t eat hamburgers a whole lot because they’re usually not that healthy but my dad does make a mean burger every so often!  I haven’t had a hamburger in a while so I decided to try Julia’s recipe.



Julia’s recipe was pretty interesting, not bad but not my favorite.  There was a lot of butter in it which I wasn’t a big fan of but the seasoning itself was tasty.  I might make a few adjustments to how much butter goes into it, but for now I’ll stick to my dad’s burgers.

The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.

Thanks for watching and I’ll see you next time!

Lizzie Marie

Tuesday, March 4, 2014

The Cooking In Sanity Project: Feb 2014 Bloopers

No matter how many videos I make, I always manage to mess up one way or another.  Sometimes it can be pretty funny!


 
Lizzie Marie

Monday, March 3, 2014

The Cooking In Sanity Project: Lemon Souffle Tart, Tarte au Citron

Hey everyone!

Today on the Cooking in Sanity project I made a lemon soufflé tart.  I am a huge fan of soufflés and a big fan of lemon pies and bars, so I figured this would be the best of both worlds! 

I was a bit intimidated to make a soufflé because I have heard it can either go really well or really…not well.  The lemon soufflé tart ended up being super delicious.  The texture was perfect: light and airy, with a soft, not overpowering, lemon flavor.  I actually prefer the lemon soufflé tart to lemon bars because it’s not as heavy and I like the texture more.  I will definitely be making this again, especially over the summer!


The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.

Thanks for watching and I’ll see you next time!

Lizzie Marie

Monday, February 24, 2014

The Cooking In Sanity Project: Sugar Crust, Pate Sablee

Hey everyone!

Today on the Cooking in Sanity project I decided to make a sugar crust.  I love to make pies and tarts but usually tend to buy premade pie crust.  I’ve heard that making a crust can be a pretty long process, and I’ve never made homemade crust before, so why not start with Julia’s recipe?

Sugar Crust - Part I




Sugar Crust - Part II



 
Making the crust actually wasn’t as difficult as I expected, and the final product was a really nice crust.  The crust had a nice texture with a touch of crispiness and a subtle flavor that will compliment any type of pie or tart.  I can’t wait to make a pie or tart using this crust recipe.

The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.

Thanks for watching and I’ll see you next time!

Lizzie Marie

Thursday, February 13, 2014

The Cooking In Sanity Project: Carrots Braised in Butter, Carottes Etuvees au Beurre

Hey everyone!

Today on the Cooking in Sanity project I made a really easy, and taste, vegetable: braised carrots in butter.  I love carrots because I think they have a beautiful color and a nice sweetness that isn’t too overpowering. 

Cooking the carrots this way gave them the perfect texture – not crunchy or mushy, just right!  I’ll definitely make this again sometime, especially in the summer.



The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.

Thanks for watching and I’ll see you next time!
Lizzie Marie

Tuesday, February 11, 2014

The Cooking In Sanity Project: Frozen Peas

Hey everyone!

Today on the Cooking in Sanity project I decided to make a quick and easy vegetable – frozen peas!  I’m not a huge fan of frozen vegetables, I think fresh veggies are a lot tastier and healthier, but I don’t mind frozen veggies every once in a while. 

Boiling the peas in chicken broth and with shallots as opposed to plain water made a huge difference in my book.  The peas had a nice flavor and are a great option for a super simply side dish.



The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.

Thanks for watching and I’ll see you next time!

Lizzie Marie

Friday, February 7, 2014

The Cooking In Sanity Project: Gag Reel Jan 2014

Hey everyone!

Today I have a super special video for you guys – a gag reel!  There have been some pretty funny, and downright weird, moments caught on camera, so I decided to share them with you all.  Hope you enjoy!

Lizzie Marie

Wednesday, February 5, 2014

The Cooking In Sanity Project: Monthly Review Jan 2014 - Trends, Meltdowns, Hits & Misses

Hey everyone!

Today on the Cooking in Sanity project I decided to change things up a bit by doing a month-in-review.  I can’t believe I’ve already been doing this project for a month!  I’m so excited about all the progress made and I’ve learned a lot already – Can’t wait to continue and learn even more, it’s going to be a lot of fun!


Thanks for watching and I’ll see you next time!

Lizzie Marie

Monday, February 3, 2014

The Cooking In Sanity Project: Red Wine Sauce, Marchand de Vins

Hey everyone!

Today on the Cooking in Sanity project I made Red Wine Sauce to accompany some delicious steaks.  Don’t worry – when you cook with alcohol, the alcohol content burns out, leaving just the flavor.  Red wine goes great with beef and other dark meats, like lamb, while white wine tends to go best with fish and chicken.  This red wine sauce was really easy to make, and tasted amazing with the steak.  Here’s how I made it:


I don’t usually eat sauce with my steak, but I might have to make an exception for this sauce!



The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.

Thanks for watching and I’ll see you next time!

Lizzie Marie

Friday, January 31, 2014

The Cooking In Sanity Project: Pan-seared Steak, Bifteck Saute

Hey everyone!

Today on the Cooking in Sanity project I cooked up some Pan Seared Bison Ribeye Steaks.  I’m a huge fan of steaks every couple of months, so I was all for this recipe.  The steaks were beautiful, marbled with the perfect amount of fat but not overly fatty.  It’s important to find a good butcher to get a good cut of meat!   They were really easy to cook up, here’s how I did it:


The steaks were perfectly cooked; medium rare is how I like to eat mine.  The seasoning was simple but super delicious and let the meat’s natural flavor stand out.  I’ll definitely be making this again!







The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.

Thanks for watching and I’ll see you next time!

Lizzie Marie