Friday night Brian and I met some of my college friends out for drinks and had a lot of laughs. After being out late on Friday, most of Saturday was dedicated to watching college football, recovering, finishing up Halloween costumes and making pizzas. Teenage Mutant Ninja Turtle style cookie pizzas. Your turtles: The pizzas: Sunday we got up and headed to wait in line to cast our votes early. Votes cast! Civic duty done. Most of the rest of the day was filled with errands and cleaning. I made Iowa Girl Eats take out fake out sesame chicken. Very tasty and easy to make. Next time I might add a little fresh ginger and some cashews.
Pumpkin pie oatmeal for one. Warm and satisfying. Combine 1/3 cup gluten free oats, 2/3 cup unsweetened vanilla almond milk, 1/3 cup pure pumpkin, 1/2 of a ripe banana(sliced), pumpkin pie spice and cinnamon. Cook according to directions on oat package. Stirring occasionally to combine ingredients and mashing pieces of banana. I add the banana for nutrition and as a natural sweetener. Once cooked, place in a mug or bowl. Sprinkle with flax and chia. Top with pieces of almond and the other half of banana. This is a very healthy breakfast, full of nutrients. It’s also very tasty, gluten free and doesn’t have any added sugar. If it’s not sweet enough you can always drizzle with maple syrup.
I am smitten with (never)home maker‘s blog. I’ve ben following for a few years and love the recipes they come up with. I was intrigued by the baked autumn samosas as soon as she posted them. Brian and I love Indian food. I made them almost immediately and didn’t regret it. I almost halved (never)home makers recipe and then made a batch of more traditional filling of potato, cauliflower, onion and peas. While she made her own outer wrapper, I bought egg roll wrappers from the grocery store out of convenience and they worked great. She used bbq sauce as a dipping sauce and I used that as an idea for a “chutney” made of BBQ, orange marmalade, Sriracha, soy sauce and ginger. My “chutney”: I had 2 wrappers left over so I very finely diced some apple, tossed with sugar and apple pie seasonings and made us two dessert
I emailed myself this recipe not long after making my last batch of chili. The original recipe is apparently from the Rachael Ray magazine. This chili is very slightly sweet with a deep smokey flavor with some spice. It’s a nice change from the standard chili recipe. Ingredients: 2 tablespoons olive oil 2 pounds lean ground turkey 1 can chipotle chiles in adobo sauce salt and pepper 1 tablespoon ground coriander 1 tablespoon ground cumin 1 tablespoon smoked paprika 1 medium onion, diced 2 cloves garlic, minced 1 gala apple, diced 1 stick cinnamon 1 bay leaf 1 cup apple cider 2 cups chicken stock 3 tablespoons tomato paste Heat the olive oil on medium heat in a large dutch oven or soup pan. Cook onion and garlic until onion translucent. Add in turkey meat. Cook until browned, breaking into chunks while cooking. Finely chop 3 peppers and add that
Last week when I was fueling my Pinterest addiction, I ran across this incredibly simple recipe. It’s a very rustic and heart warming meal. I imagine walking into an English pub on a cold and misty night and being served a piping hot bowl of this with a hunk of crusty bread. Now, that is a completely made up scenario as I have never been to England, but after dipping into the crockpot mid-afternoon and taking a taste, the scenario was further fueled. You can’t get a more inexpensive and filling meal. Ingredients: 1 pound ham with bone in(I used bone-in ham steak) 1 pound dried great northern beans 1 teaspoon dried minced onion 1 tablespoon onion powder 1 teaspoon garlic powder 6 cups water Place everything in crockpot but ham. Stir a little to combine. Place ham on top and push slightly under water so it is submerged. Cook
After removing my tomato plants from my garden, I pulled all the green tomatoes and orange tomatoes off to ripen on my counter. After coming back from Arizona, most of them were ripe. Since I couldn’t eat an entire counter top of tomatoes at once, I decided to roast them. Ingredients: tomatoes thinly sliced cloves of garlic thyme basil orgeano salt and pepper olive oil Preheat the oven to 325F. Slice the tomatoes in half. Toss the tomatoes with olive oil and garlic. I used 1-2 tablespoons of olive oil per pound of tomatoes. Sprinkle generously with herbs. Place all tomatoes so they are cut-side down. Bake for about two hours. The length of time will depend on the size of the tomato. Bake until the tomatoes are completely softened, wilted and started to wrinkle. These are super tasty. They taste like pizza. I couldn’t stop eating them once they
I pulled all of the tomato plants out of my garden this past weekend. I brought home a lot of green and orange tomatoes and very few red ones. I will let them ripen on my counter but couldn’t resist trying my hand at fried green tomatoes with a few of them. And I have to say, they turned out to be a pretty tasty pre-dinner snack. Ingredients: 2 large green heirloom tomatoes(or other variety) 1 egg 1/4 cup milk(I used almond) 1/2 cup flour 1/4 cup corn meal 1/4 cup bread crumbs 2 tablespoons nutritional yeast 1 teaspoon salt 1/8 teaspoon pepper oil for frying Heat some oil in a pan. I didn’t use much oil as I didn’t want the slices to get too saturated. Most recipes recommend heating up a quart of oil. I probably heated up 1/4 cup in the bottom of a frying pan. Combine
When it comes to breakfast items I almost always prefer savory to sweet. Lately, I had a taste for pancakes. Not just any pancakes, pumpkin pancakes. It started a few months ago when we went to a great brunch spot and I saw them on the menu. At that time it was still way too summery and hot to be into anything pumpkin. So I shelved them in the back of my brain and have been thinking about them every weekend since the temperatures have started to drop. Last weekend, I really wanted to go and get those pumpkin pancakes with cream cheese drizzle and candied ginger. Then a funny thing happened. I thought about how good the first 2 bites would be then I wouldn’t want them any more because they would be too sweet. Just too much. So I layed in bed and googled “pancakes for one” knowing
I have been in soup mode lately. I think it’s the perfect starter, side dish or even main course. I like tomato soup, but not really a fan of the canned stuff. I like mine nice and thick with a lot of flavor, not just a bowl of boring acidity. Since I have never made tomato soup before, I started out by googling things like “the world’s best tomato soup” and “best tomato soup ever.” I quickly eliminated several of them based on the amount of cream they used or the lack of flavor in the ingredients. When I saw this recipe I knew it was similar to one of the favorite bowls of tomato soup I have ever eaten. Ingredients: 8 baby carrots, diced 1 stalk of celery with leaves, chopped 1 small onion diced 2 cloves garlic, minced 2 cans diced tomatoes 1 cup vegetable broth 2 tablespoons
The inspiration for making fresh pesto…the chicken pesto sandwich. Take some nice bread for your boyfriend. And a slice of sprouted grain for yourself. Heat cast iron grill pan until nice and hot. Slather some fresh pesto onto the bread. Layer on some fresh mozzarella. Top with some nice chicken. Add some tomatoes(optional for boyfriend) mandatory for me. Add some more pesto to the other side of the bread. Butter outside of bread. Place in grill pan and place something heavy(and non-flammable) on the other side to weight it down a bit. I used a heavy dinner plate. After a few minutes, flip sandwich. Replace heavy object on top. After a few more minutes, take off stove and pair with homemade tomato soup. So hot and melty inside with crisp and crunchy bread on the outside.