Ground Beef Kebabs with Creamy Dill and Feta Sauce

Towards the close of summer, our school year ends. We break at the peak of seasonal enjoyment. The mornings are cooler, so gentle strolls out to water the garden seem to take a bit longer, as children pick and savor little tommytoes, or help me coddle and coo at the butternut squash...no nasty heat to blast our morning to rot.

My level of contentment seems to rise, also. Cooking seems less a necessity. I spend a lot more time around the stove or counter, tinkering away at new recipes. To wrap up my sentiment toward this time of year, I just plain old LOVE fall.

This recipe came from 1) my boredom with ground beef, 2) an excess amount defrosting in my fridge, and 3) my children love anything on a skewer.

I gave the meat mixture a Mediterranean flare, but you could add any of your favorite seasonings or veggies to make it your own. Also, this meal was as kid friendly as I could make it. If I were dining alone, I would include marinated artichoke hearts, stuffed olives, and maybe some stuffed grape leaves along with.

Ground Beef Kebabs with Creamy Dill and Feta Sauce

For Kebabs
8 wooden skewers, soaked in water at least 10 minutes
2 lbs lean ground beef
1 clove garlic, minced
1/8 tsp ground cinnamon
1/4 tsp dried oregano, or 1/2 tsp fresh oregano minced
1/4 tsp onion powder, or 1/4 of an onion, grated
salt and pepper to taste
1 onion, divided into small wedges and separated a little (or any other veggies that you might want to add to your skewers)

For Dill and Feta Sauce
1/2 cup low fat sour cream
1/4 cup crumbled feta
1/8 tsp dried dill
1 to 2 tsp water

Heat your indoor or outdoor grill to medium high and spread a little vegetable oil on the grates, especially if you are using very lean meat like I did. Mix ground beef with garlic, cinnamon, oregano, onion, salt, and pepper. Using about 1/4 to 1/3 amount of the meat mixture, form a loose ball in your palm and then wrap that around a segment of skewer. Tuck a small onion wedge on each end and one in between your next meat mixture.


Place the kebabs on the grill and let cook for about 6-8 minutes on each side. Give a little extra sprinkle of salt and pepper on the top, for extra flavor. Be sure to rotate them so that all edges cook on the grill surface. Don't be too hasty to move them about, but rather let them alone so they get lots of toasty marks on all sides.

Once removed, let sit for a few minutes while you assemble a few accompaniments. Mix the sour cream, feta, and dill to make your sauce. Add enough water so that your sauce can be spooned and delivered onto your plates easily. I served our meal with pita bread, that I grilled for a few seconds on each side, and some chopped tomatoes. You can fill the pita with the meat and onions, adding a dollop of sauce and some tomatoes, or you can eat them separately. Little Harry enjoyed dipping everything, not so neatly, in the sauce.


Mangia Bene!

Grilled Pimento Cheese

Sandwich time again! I L-O-V-E pimento cheese. Never did I think to grill it, though. Let me just say, it is heaven.

I didn't measure, really, so I have just included the ingredients.

Grilled Pimento Cheese

1 small jar of pimentos
8oz sharp cheddar cheese, shredded
real mayo
3 green olives, chopped
a fistful of chopped ham
butter or olive oil for pan

Combine pimentos, cheese, olives, and ham. Add enough mayo to mixture to make it stick together and creamy enough to smooth onto a slice of bread easily. Snuggle two slices of bread with the cheese. Spread a small amount of butter on each outer slice or spray with olive oil. Grill until golden brown on each side and the cheese starts oozing out around the edges.

Cornbread Breakfast

I recently realized that I had abandoned all other subcatagories on this blog and have, for the most part, just taken pictures of food. So, next week, expect a big installment titled: Managing a Homeschool Environment with Littles About. It is sure to be exciting! Well, not really. But you should come away with some good tips and tricks of the trade that I have observed and utilized over the past 6 years.

I leave you now with one final foodie blog before I am swept under, into the abyss of screaming babies and whiny toddlers, bloggin' that is.

This is, hands down, #2 (here are some others: #1, #3, #4,) in my top favorite breakfast meals list (yes, I have food lists). Leftover cornbread, in our house, is put either in stuffing or eaten by itself with a glass of milk for snack time. But, when I can, and don't mind the extra calories in the morning, I will indulge in this simple and satisfying meal.

Toasty Cornbread topped with Cheese, Fried Egg, and Tomato

1 piece leftover cornbread (we prefer the sweet johnnycake style in our house, but any ole southern white cornbread would do marvelously)
1 slice sharp cheddar cheese
1 egg (or two, if you're naughty)
1 slice tomato

Place the cornbread on an oven safe plate and top with slice of cheddar cheese. Put it in the oven (400 degrees) or toaster oven (medium toast) and let the bread get all toasty and the cheese melts, about 3-4 minutes. While the cornbread is in the oven, heat up a skillet and cook your egg how you like it. Perfection, to me, is an egg over-easy....but do as you wish. Once the cornbread and egg are done, place the egg over the cornbread and top with your slice of tomato.
Eat.

You could get a little fancy and put some fresh basil or crumbled bacon over the top. Maybe a splash of hot sauce. But for me, I keep it simple.
And when my fork pierces the yolk, and all the runny goodness seeps into the nooks and crannies of the cornbread...oh, heaven.

The Best Oven French Toast

And I aint lyin...

This dish is SO worth the extra time in the morning, and far better than plain ole toast and eggs.
It has this caremlized crunchy crust over the top, reminiscent of monkey bread. Swoon.

Oven French Toast with Buttery Nut Topping

1 loaf french bread, thickly sliced (about 15 slices)
6-8 eggs
1/2 cup milk
1/2 cup half and half
1 1/2 tsp vanilla extract
1 tsp ground cinnamon

For the Topping
1 stick butter, melted
1/2 cup brown sugar
1 cup half and half
1 cup sweetened and roasted pecan or walnut pieces

Let the bread slices dry on the counter overnight, or for at least 6 hours. In the morning, about 1 hour before you want to serve the dish, beat the eggs and then add all the ingredients through the cinnamon. Mix well. Grease a large baking dish (I used a large roasting pan or you can use two rectangular pans) and place the bread on the bottom, slightly overlapping. Pour egg mixture over top and let sit on the counter for at least 30 minutes, being sure that all pieces are covered with the mixture. Flip bread about 15 minutes through to make sure all sides are soaking up the egg mixture. Preheat your oven to 350.
Meanwhile, make the topping by mixing the butter, brown sugar, half and half and nut pieces in a small bowl. Right before baking, drizzle the topping over the top of all the bread slices and use a spatula to spread it out gently so you have bits of nuts over each slice.

The drizzle oozes happily over the bread.

Bake for about 30 minutes or until all your edges are a beautiful golden brown.

Its a masterpiece for the taste buds.

Serve with warmed syrup and a puff of powdered sugar. Some fresh bananas and strawberries and maybe some spicy breakfast sausage wouldn't mind being alongside, either.

Oops...sorry. You have a bit of drool...

Oh, *that* ham? YES, please, and thank you!

I purchased this book a few weeks back and have been absolutely devouring it. Although I would not consider our family of 6 a “large” family, the ideas and methods mentioned within can be utilized no matter the size of your household.
I knew nothing of the author, aside from reading the reviews of her book in a few homeschool catalogs I receive. I also did not know that she had a blog! Score!!! She has included lots of recipes, and she follows almost the exact guidelines that I have for my own menu planning. She cooks a lot out of her slow cooker. I think I love her.
In reading this recipe post, The Ham that Jumped into my Shopping Cart, I was instantly motivated to remove the large 9.4 pound ham that had been idling away in my big freezer. And I put this recipe out for you guys (all three of you) just in time for Easter ham season. But, I have to warn you, this ham did not make me think of bouncing bunnies and prismatic eggs. Nope. It reminded me of Christmas. Good thing I LIKE Christmas. And, yes, as the author states, “Your stomach will growl all day”. This is factual.
I am copying her recipe exactly, with the exception of one typo (which she later corrects in her comments), the orange zest that I substituted for the orange powder she has listed, and my own personal addition of honey because I just L-O-V-E a good honey ham. Feel free to omit the honey if you aren’t feeling as sweet and sassy as myself. I also stuffed the little spent orange carcasses in with the ham for good measure, which you can do, or not do. What-evs.

The Crock-Pot Ham from Kim Brenneman

1 (7.5) pound bone-in ham
6 cups apple cider
2 tablespoons ground cinnamon
2 tablespoons ground cloves
1 tablespoon ground ginger
4 small or 2 regular sized oranges, zested and juiced
1/3 cup honey

1. Place the ham in the slow cooker.
2. Pour in the apple cider.
3. Add the spices and stir into the apple cider a bit.
4. Put the lid on and turn the slow cooker to low.
5. Cook for 8-10 hours.

(see the disintegrated remains of those oranges? now *that's* good flavor)

(ham for DAYS!)

I took a couple of cups of the cooking liquid leftover and reduced it in a saucepan for half an hour. Then I cooked up some egg noodles, scooped up some of the meat, and drizzled the sauce reduction over all to make a quick pasta dish. Served with sliced cucumbers that were sprinkled with sugar, red wine vinegar, and a hint of dried thyme.


*cooks notes:
My ham was a hefty 9.4 monstrosity and didn’t entirely fit into my slow cooker. So, I had to lop off a side and wedge him in there. It worked, but left a bit of him uncovered, so I basted the tippy-top a few times during the cooking period. I also had to ladle out a bit of the liquid half-way through cooking as it was threatening to spill over.
Also, if you prefer your ham “sliced and sturdy”, lessen the cooking time. I cooked mine exactly 8 hours and the meat fell off the bone and pretty much shredded on contact…this was FINE with me, but you may not want yours to shred as such.

Stuffed Chicken Breasts with Dijon Glaze

A top favorite in our house! I make my own stuffing and have included a very simple no-precook recipe for stuffing, but feel free to use your favorite stuffing recipe or the boxed variety. I use a leftover assortment of bread that is on the cusp of molding in my pantry. This go around it was 2 pieces of cornbread, 3 small yeast rolls, and four wheat dollar rolls.

Stuffed Chicken Breasts with Dijon Glaze

4 cups bread cubes, about 1/2 inch pieces
2 tsp dried onion
1 tsp dried garlic
1/2 tsp sage
1/4 tsp celery salt or regular salt
1 cup broth (or more)
1 tbs butter, melted

For the Dijon Glaze
1/2 cup dijon mustard
2 tsp honey
1 tsp dried thyme

6 boneless, skinless chicken breasts

To make the stuffing, leave out the bread cubes on a dry surface (avoid placing them on a towel, as they will hold onto moisture) for a day and a night to let them dry out. If you are pressed for time, you can toast the cubes in the oven until just crunchy but not browned and skip the overnight/all day step.
Preheat oven to 400. Place cubes in a mixing bowl and add the dried onion through the butter. Mix well. Your stuffing should be very moist and almost soggy, add more broth if you need it.
Take each chicken breast and make a pocket opening along one side but not all the way through (imagine a pita pocket). Stuff each breast to overfilling with the mixture and place in a large greased baking dish. Give each breast a light pinch of salt and pepper. Dump any leftover stuffing in between the breasts.


Once you have all the breasts stuffed, make the dijon glaze by mixing the dijon, honey, and thyme in a small bowl. Drizzle the glaze over each breast, but don't rub it in.
Cover and bake 45 minutes or until meat thermometer reads 165 degrees in the thickest part of the meat.
We ate ours with steamed broccoli with a homemade cheese sauce and some applesauce with cinnamon.

*feel oven lazy? this recipe works WONDERFULLY in the crock-pot. make just as directed above, except assemble the breasts mid morning and let cook on low heat in the crock-pot until dinner time.

*You can also use boneless, skinless chicken thighs or pork chops!

It's Called "Junk"

And, yes. It's delicious.

I didn't name it. I definitely didn't make it up. But, it is a staple at our table none the less.
What is "Junk"? Well, it is one of the most versatile dishes; and simple, and satisfying, and my children....they adore it. So there! Kudos to fellow homeschooling pal, Crystal for cluing me in.

The principle is this: you build on a theme; cubed potatoes on bottom, a meat on top, dump in all the other elements that fit your theme, cheese it, bake it, eat it.
Usually the best "Junks" have been a mish-mosh of leftovers. Like the one time our "Junk" was cubed yukon potatoes, chorizo and leftover taco meat, olives, raita, queso fresco, and half of a stuffed poblano pepper from our local Mexican eatery. It was heaven. And I mean H-E-A-V-E-N.

The most common and base recipe is as follows:

Junk (and no, you are not allowed to change the name)

2- 3 medium potatoes, peeled (or not, if you like that), and cubed into 1/2 inch pieces
1-2 pounds ground meat, cooked and seasoned with salt and pepper (or anything leftover hanging out in your fridge)
1 can tomato sauce or 1 1/2 cups ketchup (that's right, KETCHUP! no shame...)
1 tomato, chopped or 1 can tomatoes, drained and chopped, if needed
sprinkle of seasoning (like taco or Italian)
1 cup shredded cheddar

Grease a 9x9 inch dish. Place potatoes on bottom (a sprinkle of salt on top wouldn't hurt), and layer first the meat, then the sauce, tomatoes, seasoning, and cover with cheese. Cover and bake at 350 for about 40 minutes or until potatoes are tender when you poke around hungrily with a fork.

This is a typical lunch or dinner in a pinch for our family. Other themes that we have made that work well are: BBQ Chicken Junk (cubed potatoes, shredded chicken, bbq sauce, sour cream, chives, and cheddar...it's like a loaded potato!), Greek Junk (mashed potatoes, ground meat with a pinch of cinnamon and oregano, tomato sauce, olives, onions, artichoke hearts, and feta), Pizza Junk (cubed potatoes, pepperoni and pork sausage, pizza sauce, mushrooms, mozzarella, parmesan).

Yet to try but plan on next week: Hawaiian Fajita Junk (chicken, bell peppers, onions, pineapples...oh....my)

Really...if you can think of a theme, you can pull this off. And it is so homely and divine in the same mouthful.

There is no shame in simple. And surely no shame in utilizing what your fridge seems to accumulate in a week.

So, eat well (and less stressed)!

Hamburger Steaks with Spicy Sweet Tomato Sauce, Caramelized Onions, Mushrooms, and Cheddar

I made hamburger steaks for my family last week for the very first time. You'd think I had invented the tastiest food ever made. They LOVED it and have asked for it again this week. I fancied them up a bit this time around, though.



Hamburger Steaks with Spicy Sweet Tomato Sauce, Cheddar, Caramelized Onions, and Mushrooms

1 tbs butter
1 red onion, sliced
1 cup sliced mushrooms
1 15 oz can stewed tomatoes
1 small chipotle chili pepper
1/2 cup prepared bbq sauce
1 small peach, sliced, skin and pit removed
pinch salt
4 lbs ground meat (i used a combo of ground turkey and ground beef)
3 tbs Worcestershire sauce
salt and pepper
sharp cheddar cheese, sliced

Start the onions and mushrooms by melting the butter in a skillet over medium high heat. Add the onions and a pinch of salt and bring the heat down to medium. Let onions cook for about 30 minutes, stirring occasionally. Add the mushrooms and cook an additional 10 minutes. Your onions should be a beautiful golden brown.
















While the onions cook, start the sauce by pureeing the tomatoes, chili pepper, bbq sauce, salt, and peach in a food processor until almost smooth. Pour into a small sauce pan and bring to an even simmer. Let simmer until dinner is almost ready, then remove from heat to let cool just before serving.

For the hamburger steaks, mix the ground meat, Worcestershire sauce, and desired amount of salt and pepper. Shape mixture into 8 oval shaped patties and cook on a griddle or skillet, medium high heat, 8 minutes on each side or until no pink juices remain (i do like my beef a little rarer, but since i used ground turkey, i did not want any visible pink). Before removing each patty from heat, spread a bit of the tomato sauce and top with a slice of cheddar and let melt.

To serve, plate each patty and scoop a generous helping of your caramelized onions and mushrooms on top of the melted cheddar. A simple salad and seasonal fruit are great compliments.

Lenten Lunch on a Monday

I gave up leavened bread for Lent. Yes...you heard me right. I, the sandwich lover, gave up all breads containing yeast, baking soda and powder. I also gave up coffee, but that is not pertinent in regards to this post (but you can emote sympathizing tongue clicks my way).

I did allow myself to browse the endless aisles of wheat goodies in search for convenience items made without leavening and was able to procure a few boxes of simple crackers. I splurged on some specialty cheeses and stocked up on meats (which I do not eat much of, but felt inclined to eat more of so my belly would feel full. that's not scientific, just what my brain came up with).

Today's lunch was quite satisfying. I purchased some Dubliner cheese (in honor of the forthcoming Irish holiday), boiled some chicken, and assembled a meager luncheon masterpiece.

I have included a chicken salad recipe that I used today, but my chicken salads vary from day to day and season to season. Feel free to experiment with other additions. A few of my other favorites are pecans and cranberries, curry and grapes, dill and lemon zest, or bacon and shredded carrot. You could also replace the tomatoes with sprouts or cucumber slices. If I were going completely wheat free, the Dubliner is such a sturdy cheese that it could stand in for the cracker and hold up under the salad and tomato.

Simple Chicken Salad on Crackers with Tomatoes and Dubliner Cheese

1 large boneless, skinless chicken breast, boiled and shredded (or 1 12oz can of good quality, organic chicken breast)
2 small stalks celery, minced
1 green onion, dark tops and root removed, thinly sliced
1 cup real mayonnaise (or more to taste, you can also use a light real mayo)
1 small sweet apple (such as gala or lady pink), chopped (keep the skin on)
salt and pepper to taste
3 or 4 thin slices of Dubliner Cheese (or another aged, sweet, hard cheese) Crackers (I used Carr's Table Water Crackers with Cracked Pepper)
2-3 slices of tomato, cut into fourths

Mix the first 6 ingredients together in a medium bowl to make the chicken salad. On each cracker place about a tablespoon of the chicken salad, then top with half of a cheese slice, and cap it with a tomato. Munch.
Served here with honeydew wedges.

Now it is almost 4 and I am fighting a hunger twinge. Perhaps I should divulge in my new favorite snack, Oikos Organic Greek Yogurt with Caramel. Yes, you can die happy eating this way.

In the way of the leftover rice noodles (and more pics of sushi to make you jealous)

After our evening of Asian sinfulness, I had leftover rice noodles and assorted Vietnamese Spring
Roll fillings, along with that delicious Peanut Sauce. What to do, what to do? But, of course! Rice Noodle Salad.


Next Day Cold Rice Noodle Salad with Peanut Sauce

1 small package rice noodles, cooked and cooled (about 2 1/2 cups cooked)
about 1 cup thinly sliced veggies (cucumbers, zucchini, carrots, red pepper, green onion, etc)
a few sprigs of cilantro and/or mint, torn to smaller bits, plus a few more for garnish
1 cup Peanut Sauce (recipe follows), room temperature (start with the least amount, but add more if you like it a bit saucy)

Place all ingredients in a medium bowl and mix until sauce coats everything. Let sit room temp for 20 minutes to let the flavors become friends. Enjoy.

Vietnamese Peanut Sauce (for the dipping of Fresh Spring Rolls or for this salad)

1 tbs peanut oil
2 garlic cloves, minced
1 tsp chili paste or sriracha sauce (optional)
2 tbs tomato paste
1/2 c broth or water
2-3 tbs peanut butter
3/4 tsp sugar
1/2 cup hoisin sauce

Heat oil and add garlic, chili paste, and tomato paste. Cook until garlic is golden brown. Add the broth, peanut butter, sugar, and hoisin sauce. Whisk untill the mixture is smooth. Let it come to a nice rolling bubble, then reduce heat and let simmer 3 minutes, stirring frequently. Let cool before serving with Vietnamese Spring Rolls or for the Cold Rice Noodle Salad.

And one more sushi pic, because jealousy if very becoming of you.

In which sushi was eaten. And Chi comes to visit.

The church ladies came over and we giggled (yes, church ladies giggle...and occasionally snort) over sushi mats and bowls of warm rice wrapper water.

Vietnamese Spring Rolls, assorted Sushi Rolls, and Inari Sushi. I also made a peanut sauce for dipping. You would like some? Too bad, so sad. I ate it all. Cough, ahem..I mean, uh...WE ate it all.

Not pictured: chocolate covered strawberries, oreo balls, and chess cake squares. And yes, thanks for asking, it was all delicious.

Not as delicious as this little guy, though.

Cousin Chi (short for Malachi) came to visit. I cannot get enough of those cherub cheeks and hazel eyes.

Fortuna Salad, for the last oozings of January

Our whole household has been ill with some sort of virus every week since before Christmastime. This is wearing on a mom. And these dreary days of winter are going to linger for many many more months.
Today I decided I needed a pick-me-up. And a little imaginary luck might just do the trick!
This bean salad was inspired by a Nava Atlas post I saw this morning (sigh, I *heart* her). I adapted it to fit with what I had on hand. Let me just say, it was spectacular! Bright and filling. I have heard it said that black-eyed peas bring good luck. If they do, bonus! They are full of fiber and nutrients and mixed with the black beans they made for a happy mommy mouth. And the grapefruit was like welcome sunshine to the taste buds.
(this recipe is vegan, but feel free to add some feta or prosciutto if you are feeling a little more adventurous.)

Fortuna Salad
1 14oz can black beans, drained and rinsed
1 14oz can black-eyed peas, drained and rinsed
1 red pepper, seeds removed and chopped
1 roma tomato, chopped
1/2 cup pimento stuffed olives, chopped
half of a grapefruit, segments removed and halved
juice of one lemon
1 teaspoon olive oil
salt and pepper to taste
Italian Garlic Croutons (recipe follows)

In a medium bowl, mix all ingredients, except for the croutons, until well combined. Let sit at room temp at least 10 minutes to let the flavors marry. Top each portion with croutons before serving. Enjoy!
This makes about 2 largish dinner sized bowls, or three lunch portions. I paired mine with whole wheat bread drizzled with raw honey.

Italian Garlic Croutons

two slices good quality bread*, cubed
olive oil spray
italian seasoning, a pinch
garlic powder, a pinch

Preheat oven to 350. Place bread cubes on a cookie sheet. Spray lightly with the olive oil and sprinkle with italian seasoning and garlic powder. Toss to coat. Place in the oven until toasty on all sides (tossing after a few minutes), about 5 minutes.
When pressed for time, or if I don't want to heat up my whole oven, I put these in a toaster oven and put on the medium to dark toast setting.

*My family does not enjoy the heel portions of a sandwich loaf. I end up with a bag or two of just heels by weeks end and HATE to see them go to waste. I save them, or if I don't think they will get used up soon, will put them in the freezer. They are perfect for making croutons, or dried on the counter in cubes for stuffing, or, my favorite...breadcrumbs!

Travels in RAW: take 1-- Falafel Patties

Before I take on my New Years Resolution in full swing, I figured a trial run was in order. I am using the book RAW as a reference and decided to try out the Falafel Patties given inside.

First you are to sprout some chickpeas. I loved the happy little tails that started showing the next day.


















Then you pulse those and a bunch of other goodies, like onion, garlic, and cilantro in your food processor.














After a bit, it looks like this.























You then shape patties and dehydrate them at 90 degrees for about 8 hours. Your house will smell of cumin and onion. This is a good thing.













They are lovely when they are done. Speckled with green, crispy on the outside, and moist in the center. They have a nice "bite" from the onion and cilantro, but the chickpeas give it a nice mellowness in the end.


I ate mine on a bed of greens, with some homemade RAW cheese (with a touch of chili paste--cheating...i know), some chopped dates, a cucumber slice or two, and grape tomatoes. Oat crackers and an orange are great compliments.

A soup for Autumn

Season of mists and mellow fruitfulness,
Close bosom-friend of the maturing sun;
Conspiring with him how to load and bless
With fruit the vines that round the thatch-eves run;
To bend with apples the moss'd cottage-trees,
And fill all fruit with ripeness to the core;
To swell the gourd, and plump the hazel shells
With a sweet kernel; to set budding more,
And still more, later flowers for the bees,
Until they think warm days will never cease,
For Summer has o'er-brimm'd their clammy cells

-- from John Keats poem, To Autumn







Autumn Bounty Soup, AKA Rock Your Socks Roasted Butternut Squash Soup (for the slow cooker)

2 medium sized butternut squash, unpeeled, halved, and seeds removed
1 medium onion, peeled and cut into quarters
6 whole garlic cloves, peeled
olive oil
kosher salt
fresh ground pepper
1/4 cup apple cider (or more if you like it sweeter)
3-5 cups broth or water (use more for a soupy consistency and less for a thick consistency)
1/2 cup instant potato flakes (used as a thickener and not absolutely necessary if you have an aversion to such things)
1/2 cup half and half
1/2 teaspoon cumin
1/4 teaspoon rubbed sage
3 to 4 good shakes of tobasco sauce (omit or decrease if serving to children or the heat impaired)

(special equipment: blender, mesh sieve)

Preheat oven to 350. On a cookie sheet place a quarter onion and a garlic clove or two in each seed cavity of the butternut squash halves (see picture above). This is not a necessary step, I just enjoy the way it looks and I don't have to scrape crispy bits of onion and garlic from the bottom of the pan later. Drizzle all pieces with copious amounts of olive oil, or less if you choose to not wear this soup on your hips. Sprinkle with salt and freshly ground pepper to your taste preferences. Roast until squash is very soft when pierced with a fork, about 45 minutes to an hour. Remove from oven and let cool in pan for 15 minutes.

Once cool to the touch, use a spoon to scoop out the flesh, onions, and garlic away from the butternut squash skin and plop gracefully into a slow cooker. Try to not let any pieces of skin mingle with the flesh as this will leave unsavory bits of chewy matter in your finished product. Once you have removed all the roasted pieces, you can add the remaining ingredients. Place the lid on the slow cooker and set to low for about 4 hours. It is OK to have large scoops and pieces in your slow cooker as they will all be subjected to rigorous pureeing in the next step.

After 4 hours has passed you can now begin the process of pureeing. You need a large separate bowl and a mesh sieve set over the bowl ready to go. Some may find this a tedious thing and if you would like a more rustic and textured soup you may use an immersion blender to break up the big pieces and serve as is. I find a smooth as pumpkin pie consistency more palatable so I do put up with the extra step. In small batches, ladle the soup into a blender. Do not fill the blender more than a 3rd full or you will wear your soup to the dinner table. Pulse until you see nary a chunk and pour slowly through the sieve and into the bowl. Let drain while you begin your other batches. Repeat until all the soup has been pureed. Using a rubber spatula, squash down (pun intended) the soup leftover in the sieve, getting as much soup pressed into the bowl as possible. Discard any solids left over. Pour soup back into the slow cooker and give a quick taste test, adding more of any seasoning if you feel the need. Cook an additional hour.

When ready to serve, ladle into bowls and garnish with a dabble of cream, half and half, yogurt, or sour cream. A little chopped cilantro adds color and flavor. An extra splash of hot sauce is also devilishly satisfying. I served mine with a simple pear topped salad and toasted crusty bread with an ample wedge of melty cheese atop.

Yield: a lot
Should you have any remaining soup, it freezes well for up to 6 weeks.

Breakfast on a Tuesday

the simplest of breakfasts.

this is also my refuge whilst in the midst of veganism during lent or after a night of culinary indulgence.

whole grain toast, light smear of dijon, and thinly sliced lady pink apple. paired here with green tea.

Grilled Peanut Butter, Banana, and Chocolate Sandwich

I told you I would try to take a picture!

This sandwich is RICH. Pair with salty items or a nice big dill pickle (neither of which i had, so here i ate it along side some summer squash and green peppers, and some figs on romaine hearts with a sprinkle of parmesan cheese). This also makes a good afternoon snack for kiddos. Make as directed below, except cut into thin sticks and pair with a nice tall glass of milk. Your children will wear delightful chocolate joker grins and milky mustaches too cute for wiping.


Grilled Peanut Butter, Banana, and Chocolate Sandwich

2 slices whole grain bread
1-2 tablespoons peanut butter (i used creamy, but chunky would be just as tasty)
1/2 of a semi ripe banana, sliced (bright yellow with no brown spots--maybe even a little green on the tips--over ripe bananas make this sandwich a bit too rich)
10-12 semi-sweet chocolate chips
itsy bitsy pat of butter

Heat a non-stick skillet on medium high. Spread peanut butter on one slice. Top with sliced banana and evenly disperse chocolate chips. Cover with other slice of bread. Smear a teeny bit of butter on the outside of both slices and grill about 3-4 minutes on each side, or until outside is a nice golden color and chocolate chips have melted.
Eat immediately.

*for anyone that i have told my dieting woes: you will kindly disregard this post and nary mention it again

Toasty Salad Sandwich

if i could devote an entire blog to just sandwiches...sigh........
well, you get the idea.

i have stated in the past that i am unequivocally in love with and adore sandwiches.

this, pictured at top, is my favorite sandwich that uses up leftover salad toppings. we usually have a "build your own salad night" at our house 2-3 times a month, and there are ALWAYS some toppings leftover.
my favorite way to use up said toppings is smushed between two exquisitely toasted bread slices. Salad toppings can vary and change the sandwich dramatically. Any salad theme would work (greek salad toppings, taco salad toppings, cobb salad, ceasar salad....)


Toasty Salad Sandwich
2 slices multi-grain or whole wheat bread (or, my fav, ezekial 4:9 bread)
sliced cheese (try munster, sharp cheddar, or pepperjack)
salad veggie toppings ; pictured above: summer squash, green pepper, roasted red pepper, apple chunks, thinly sliced pears. (also try: avocado, tomatoes, spinach, mushrooms...your options are hardly limited)
sunflower seeds (or other small toppings like dried cranberries, sliced almonds, and crispy rice noodles)
regular or low fat cream cheese (or, better yet, goat cheese)
good quality dijon mustard

with sliced cheese on one piece, toast bread until lightly browned in a toaster oven. once removed, slather a frugal amount of cream cheese (or goat cheese if you have it) on the slice of bread without the cheese. spread mustard on the melted cheese side and sprinkle with sunflower seeds (this is to give the seeds something to adhere to or they will all topple out as you take bites). place veggies on the cream cheese side and top with the mustard and cheese slice of bread.
enjoy!


i am thinking grilled chocolate, banana, and peanut butter sandwich for tomorrow. if i don't immediately gobble up the sandwich, and can bear to take a picture before consumption, i will gladly post the recipe.

Marinated Grilled Tempeh in Pita with Sprouts, Tomatoes and Vegan Chili Spread

Tempeh is a mild tasting soybean product, with a slight nutty crunch and texture. Here it works perfectly grilled and snuggled inside a warmed pita.


Marinated Grilled Tempeh in Pita with Sprouts, Tomatoes and Vegan Chili Spread

1 package tempeh (try Lightlife Organic 3 grain)
1 pita

for marinade:
1 lime
1/4 cup soy sauce
1 tbs brown sugar
1/4 teaspoon ginger paste
1 small clove garlic, minced
fresh ground pepper to taste
teeny splash of olive oil (you can omit for lower fat version)

sliced tomato
alfalfa sprouts

for Vegan Chili Spread:
Vegenaise (or regular organic mayonnaise)
Chili Sauce ( try Huy Fong Chili Garlic Sauce)


For marinated tempeh, zest and juice one lime and mix well with other ingredients. Slice Tempeh into thick strips and place in a shallow dish. Pour marinade over and let sit in refrigerator for 1-3 hours, turning occasionally. Heat grill (I used my indoor George Foreman grill) and cook until sear marks appear and tempeh is heated through. Keep warm.

For Vegan Chili Spread mix 2 tbs Vegenaise with 1/8 teaspoon Chili Sauce (or more if you like a lot of heat).

Warm pita bread (in the picture above I did not cut mine or open the pockets--I served it gyro style) and spread with a little bit of Vegan Chili Spread (you will have some spread left over to put on other sandwiches or smear on crackers or dip veggies in later). Top with cooked tempeh, sliced tomatoes, and sprouts (or you can add any of your favorite veggies). Makes about 3 pita-wiches.

I served mine with a fresh fruit salad and some homemade iced peppermint tea.

food club: december

i started a local food club among my friends in september. a host picks a food and we all gather to chat, prepare food, and share recipes. like a well yeasted loaf, our small group has grown and multiplied and we have made a hodge podge of delightful goodies.

our first meeting we made small, freezable pizzas. month two brought meatballs and meatloaves, again a freezer staple. for november we got a head start on the christmas baking season and made bounds of cookies. oh, how i wish my newborn foggy brain would have let me remember to take pictures at those meetings!

but i was of right mind at this month's food club.

we made christmas candy. everyone brought their own supplies, recipes, and merry moods. there were 9 of us and about a million kids and the chatter and noise and good cheer was just what i needed to help boost me through this unfortunately stressful holiday season.

there were peanut butter balls, pretzels, and crackers that were given oozing heapfuls of chocolate. one brave soul made peppermint patties and i've no doubt her hands still smell like mint today. i even discovered a mother's secret recipe ingredient for her fudge....velvetta! i brought my mother's candy molds and made almond joys and mounds, along with almond studded white chocolate and some peppermint bark.

these treats won't last long if kept around for busy hands to snatch and toothy smiles to gobble.


i give you some "recipes". i am not a measure cook. i hate and despise to pull out my cup and measure anything, unless in the necessary case of baking. so these are guesstimations at the recipes i used. i encourage you to step out of your measuring spoon and make the knightly leap into willy-nilly chefing. you may have some pitfalls along the way, but i assure you that you will come out richer...

store all these candies in a covered container in cool, dark spot. do not refrigerate.

almond joys and mounds bars

candy molds
milk chocolate or dark chocolate for melting (you can use chocolate flavored almond bark or milk
chocolate hershey bars)
sweetned flaked coconut
confectioners sugar
corn syrup
whole almonds

melt chocolate in a double boiler or the microwave until smooth (if using the microwave, cook for short increments and stir between each cycle--it will burn very quickly if let cook too long). using a small spoon to help, take a bit of chocolate and drizzle it in the bottom and up the sides of your molds. if you are making almond joys put an almond in the bottom and push it gently into the bottom chocolate. tap your mold against the counter to release any bubbles. freeze for a few minutes to harden. while your first molds freeze, mix your coconut (i used about 2 cups) with confectioners sugar (about 1/4 cup) and corn syrup (about 1/4 cup). it will be sticky and thick. pull the molds from the freezer and fill the cavity with your coconut mixture, leaving a bit of room on the sides for the top chocolate to fill in. cover with melted chocolate and tap again to let chocolate settle around the mixture. freeze again to set, just a minute or two.
makes about 20-25 candies.



for both the white chocolate with almonds and the peppermint bark i used the same chocolate mixture, and seperated it out into two equal portions.

white chocolate or almond bark
peppermint candies, crushed
whole almonds

melt your white chocolate or almond bark as directed above. chop mints and mix in with the peppermint bark batch. pour each batch onto seperate cookie sheets lined with wax paper and smooth out to about 1/4 inch thickness. gently press the whole almonds onto one batch, and gently press crushed peppermints onto the top of the peppermint bark batch. place cookie sheets in the freezer for a few minutes to set. break off into chunks.



my friend, kim, also made these cute little pretzel sticks. they were a huge hit with the kids.


pretzel sticks
colored melting chocolate
peppermint candies, crushed

melt chocolate. dip one end of the pretzel sticks into the chocolate and lay on a sheet of wax paper. sprinkle peppermints onto the chocolate before it cools. let cool in the freezer or on the counter.


i wish you all a happy holiday season and a merry christmas!

dinner on sunday

some might say quiche is best suited for old ladies luncheons or tea banquets. but not me. tonight, as i settle back into my old--very pliable--skin, and also resume my vegetarian ways, i craved this eggy delight.


to cut calories, i made this quiche crustless. and, seeing as though i am the main grocery buyer and have.....you know....been birthing a baby and all.....our pantry was bare. so improvise i did!



typically i would make quiche with an assortment of specialized soft and hard cheeses. i had only cheddar and parmesan and sour cream on hand. i also added a dab of bottled dressing (i really don't know where i discovered that this added just the right zip to the quiche, but i have done it for the past 10 years and i like it...so there!).



this makes 2 small or one large quiche:

10 eggs
1/4 cup milk
1/4 cup sour cream
1 cup cheddar cheese, divided into halves
1/3 fresh grated parmesan
2 tbs ranch dressing (or green goddess, or blue cheese)
diced yellow and red peppers
diced red onion
shredded carrots
salt and pepper to taste
butter or no stick spray



beat eggs. add all ingredients to eggs except 1/2 cup cheddar cheese. mix well. pour into well greased glass baking dish. sprinkle cheddar on top. bake at 350 for 30-45 minutes until center is set.



you can easily substitute the veggies for any that you like, or make a bacon and sausage one.

i served this with a simple fruit topped salad with nuts and a banana chocolate chip loaf . there is something deeply embedded in my palate that makes it a necessity to have a sweet bread when i make quiche or cheese grits. it is just a must.



3 over ripe bananas
1 cup sugar
1 egg
1/4 cup butter
1 tsp baking soda
1 cup wheat flour
1 cup white flour
1/3 cup milk
1 cup chocolate chips
butter or cooking spray



mush bananas in large bowl. in small bowl beat sugar, egg, and butter until creamy. add sugar mixture to banana along with the baking soda, flours, and milk. mix well but don't over mix. add chips. pour into well greased bread pan and bake at 350 for one hour to one hour and 15 minutes, until center is done.



and this morning, my harrison sleeps.


how sweet it is.