Elderflower, Lemon + Rosemary Cocktail [and learning to play]

Elderflower, Lemon + Rosemary Cocktail - Sarah J. Hauser

I sat at the kitchen table with a blue plastic bowl full of applesauce, spoon-feeding my son, Josiah. My three-year-old twins ran laps around the house, and for a few moments I savored the fact that they were playing well together. No fighting, no tantrums, no tears. I overheard whispers about superheroes, and I knew what was coming. They stomped upstairs to retrieve their blankets and within a minute stood next to me asking for help tying on capes.

I set down the baby spoon and knotted the corners of the blankets around their shoulders. Off they went shouting, “We’re superheroes!” I smiled—until I saw them carrying a third, larger blanket.

“Mommy! Be a superhero with us!”

Let me confess something: I am not good at playfulness. Silliness for the sake of it seems so unproductive. I need to plan dinner. Change diapers. Write that essay. Answer an email. Basically, I’m a maternal Scrooge.

Fortunately, my kids’ pleas got the best of me. I tied that blue and green quilt around my neck and chased them from the kitchen to the living room, then through the dining room. They laughed hysterically, as did their baby brother who didn’t seem to mind taking a break from eating to witness this hilarious spectacle.

Keep reading and get the recipe at Coffee + Crumbs!

Elderflower, Lemon + Rosemary Cocktail - Sarah J. Hauser
Elderflower, Lemon + Rosemary Cocktail - Sarah J. Hauser
Elderflower, Lemon + Rosemary Cocktail - Sarah J. Hauser
Elderflower, Lemon + Rosemary Cocktail - Sarah J. Hauser

Read the full essay and get the recipe at Coffee + Crumbs!


Butternut Squash Soup with Rosemary + Bacon [Paleo and Whole30!]

Butternut Squash Soup with Rosemary + Bacon [Paleo and Whole30!] - Sarah J. Hauser

Last year about this time, a few friends hosted a shower to celebrate the birth of our third. I gave birth to him in July, but with summer schedules and newborn exhaustion, we decided to wait until the fall for a baby shower—and I loved it!

Celebrating three months into his life forced me to stop and practice gratitude in a way I couldn’t necessarily do during pregnancy. It allowed me to step away from the diapers and spit-up and appointments. It created space to gather with friends and family and look back on what God gave us in this sweet, little boy—while still looking forward to his life ahead.

My friends know me well, too, because that evening, they made it a point to serve home-cooked food and sit around the table together. We passed baskets of bread, poured glasses of wine, and savored spoonfuls of soup. We chatted and laughed, talked about birth stories, and commiserated with each other about sleepless nights. I remember thinking how grateful I was for my new son and the loved ones who took the time to celebrate him with me. What a gift.

Butternut Squash Soup with Rosemary + Bacon [Paleo and Whole30!] - Sarah J. Hauser
Butternut Squash Soup with Rosemary + Bacon [Paleo and Whole30!] - Sarah J. Hauser
Butternut Squash Soup with Rosemary + Bacon [Paleo and Whole30!] - Sarah J. Hauser
Butternut Squash Soup with Rosemary + Bacon [Paleo and Whole30!] - Sarah J. Hauser
Butternut Squash Soup with Rosemary + Bacon [Paleo and Whole30!] - Sarah J. Hauser
Butternut Squash Soup with Rosemary + Bacon [Paleo and Whole30!] - Sarah J. Hauser

My friend who hosted my baby shower ladled soups into small glass jars. I thought it was a great idea, and it made it easy for people to try both soups she offered that night. Not only do jars work well for serving smaller portions to a group, but it makes it easy to snag a cup for lunch to go alongside a salad or sandwich.

This Butternut Squash Soup is dairy-free, gluten-free, paleo, and Whole30, so it works for all kinds of diets! You can also omit or serve the bacon on the side for a vegan option. Enjoy!


Butternut Squash Soup with Rosemary + Bacon
Yields about 10 cups

2-3 Tablespoons olive oil
1 large yellow onion, diced
2 medium apples, cored and chopped
3 cloves garlic, minced
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 Tablespoons white wine vinegar
2 teaspoons dried thyme
1/8 tsp red pepper flakes
4 cups vegetable or chicken broth
3 ½-4 pound butternut squash, peeled, seeded and cut into 1-inch cubes
⅓ cup full fat coconut milk (from a can, not a coconut milk beverage)
8-12 ounces bacon
2-3 Tablespoons chopped fresh rosemary

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and apples, and cook for about 2-3 minutes. Add the garlic, salt, and pepper. Cook for another 4-6 minutes until the onions are translucent.

Add the white wine vinegar, thyme, and red pepper flakes. Cook for about 1 more minute. (Add about ¼ cup of stock if the mixture starts to stick to the bottom of the pot.)

Pour in the broth and add the squash. Turn the heat to medium-high, cover, and bring to a boil. The reduce the heat to low and simmer (covered) until the squash is tender, about 20-25 minutes.

While the soup cooks, fry the bacon until crisp, and chop into small pieces.

Turn the heat off the soup. Stir in the coconut milk. Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, allow soup to cool for a bit and then transfer to a regular blender in batches to puree.

Season with additional salt and pepper to taste. Transfer to bowls for serving. Top with crisp bacon pieces and chopped rosemary. Enjoy!

Note: This pairs really well with Crostini with Caramelized Apples, Fontina + Rosemary!


Rosemary Quinoa Salad with Walnuts + Cherries

Rosemary Quinoa Salad with Walnuts + Cherries - Sarah J. Hauser

Lately the questions, "What can the baby eat?" and "What will my toddlers eat with minimal complaining?" seem to drive my meal planning. I feel like I've lost a bit of my joy in the kitchen. I still love cooking, of course, and I'm grateful I even have the luxury of choice in what I make for dinner. But I've found myself stuck in what's practical. I miss asking, "What can I make that nourishes body and soul? What can I make that delights?"

This dish is an answer to those questions. It's nourishing for body and soul, and it's one of my new favorite salads. It's got a slight kick from the arugula and Dijon but then richness from the goat cheese and sweetness from the cherries. Hearty, healthy, sweet, and savory.

And God said, ‘Behold, I have given you every plant yielding seed that is on the face of all the earth, and every tree with seed in its fruit. You shall have them for food’…And it was so. And God saw everything that he had made, and behold, it was very good.
— (Genesis 1:29-31)

I generally serve my kids at least a version of what we eat for dinner, but my twins often do better eating the components of a dish separated. For this one, I'll give them a scoop of plain quinoa, a handful of walnuts and dried cherries, and then add chicken or whatever else to their plates. That way, they try new foods and eat what we eat, but they also have something a little more palatable. (I don't know if that's the right way to feed toddlers. I could be doing it all wrong, but hey, we're all just figuring this out as we go, right?)

It's easy to get bogged down in the utilitarian that we forget the beauty of variety and the joy of cooking. After all, our God could have only provided the basics needed to keep us alive, but instead, he gave us thousands of foods with endless combinations. So every once in a while, regardless of how your kids eat, treat yourself to something you love, something that delights. After all, I think when we delight in God's good gifts, we can taste that the Giver himself is good. 

Rosemary Quinoa Salad with Walnuts + Cherries - Sarah J. Hauser
Rosemary Quinoa Salad with Walnuts + Cherries - Sarah J. Hauser
Rosemary Quinoa Salad with Walnuts + Cherries - Sarah J. Hauser
Rosemary Quinoa Salad with Walnuts + Cherries - Sarah J. Hauser
Rosemary Quinoa Salad with Walnuts + Cherries - Sarah J. Hauser

Rosemary Quinoa Salad with Walnuts + Cherries
Yields 4 entree-sized portions

1 cup quinoa
1 cup dried cherries
1 cup roughly chopped walnuts
1 Tablespoon chopped fresh rosemary
1/2 cup extra virgin olive oil
2 Tablespoons freshly squeezed lemon juice
1 Tablespoon Dijon mustard
1 Tablespoon honey
Kosher salt
Freshly ground black pepper
Crumbled goat cheese (optional)
Arugula or other salad greens (optional)

Rinse the quinoa thoroughly under cold water. (Quinoa has a natural coating that can taste bitter or soapy, but you can get rid of this coating by rinsing it well.) Add the rinsed quinoa and 2 cups water to a medium saucepan. Turn the heat to medium-high, and bring the water to a boil. Then, reduce the heat to low, cover, and cook for about 10-15 minutes. 

Remove the pot from the heat, and let it stand for about 5 minutes (keeping it covered!). Uncover and fluff the quinoa with a fork. Set it aside to cool while you prep the dressing and other ingredients. 

For the dressing, in a jar or container with a tight-fitting lid, add the olive oil, lemon juice, Dijon mustard, honey, ¼ teaspoon kosher salt, and a pinch of black pepper. Cover and shake vigorously until all the ingredients are mixed well. 

In a medium bowl, add the cherries, walnuts, and rosemary. Add the cooled quinoa to the bowl, and stir everything together. Pour in about 1/4 cup of the dressing. Mix well. Add more dressing if desired, reserving some for serving. Season with additional salt and pepper to taste (I added about another ¼ teaspoon each of kosher salt and black pepper). 

Transfer the quinoa salad to a serving dish. Top with crumbled goat cheese, if using. Serve on its own or over arugula or other salad greens.* 

Drizzle each portion with some of the remaining dressing and garnish with fresh rosemary. Enjoy!

*Rather than serving the quinoa on top of greens, you can also add a few handfuls of arugula right into the quinoa mixture. Pour the rest of the salad dressing on it, and toss well. The arugula will wilt slightly with the dressing, so serve immediately. 


Sheet Pan Balsamic Pork Chops with Roasted Veggies [and the messy practice of eating together]

Sheet Pan Balsamic Pork Chops with Roasted Veggies - Sarah J. Hauser

I handed my two-year-old twins their plastic plates—the purple ones with the three sections so no food touches another kind of food. To my son, mixing items would be on par with the zombie apocalypse. It’s also convenient they’re the same color. No fighting over who gets blue and who gets green. Everyone gets purple.

At least we sidestepped that crisis today.

Still, they complained about the tiny pieces of cucumber I tried to sneak in. During the witching hour frenzy, I overcooked the burgers, and sad patties of meat were poked, prodded, and eventually ignored.They only ate a few pieces of potatoes. Potatoes are a plant, though, right? I count that as a dinnertime win.

My husband and I eventually sat down with our own plates, and before we could take a bite, the kids announced they were done. They squirmed in their chairs at the table for a few more minutes, although not by choice. I was determined to get everyone in their seats together at least long enough for us to say a quick mealtime prayer—a goal I used to think was realistic.

My daughter kept taking my husband’s fork and threw a tantrum when she couldn’t have it. Missing her nap earlier this afternoon only made her strong will stronger. She and my husband left the table. My six-month-old grabbed his bowl of puréed sweet potatoes while I wasn’t looking and slathered himself in them. I divvied out more food for my toddler son, the baby started screaming because he was still hungry, and I tried to hold back my own tears.

Keep reading and get the recipe at Coffee + Crumbs!

Sheet Pan Balsamic Pork Chops with Roasted Veggies - Sarah J. Hauser
Sheet Pan Balsamic Pork Chops with Roasted Veggies - Sarah J. Hauser
Sheet Pan Balsamic Pork Chops with Roasted Veggies - Sarah J. Hauser

Full post and recipe instructions can be found at Coffee + Crumbs!