Foodbuzz

Breakfast Enchiladas

Life has been incredibly crazy around here.  I can’t even express it.  I’ve been meaning to post this recipe for a while, but life has gotten in the way.  Our church has been doing some health/cooking “shows” for public access TV.  Here is an example of our water show with my soup recipe (starting around minute 28) http://vp.telvue.com/preview?id=T01500&video=178653

Our next show is all about breakfast…the recipe portion filmed in my disaster of a kitchen (hopefully you can’t see that…I fed the kids that morning then set up for VBS and came back and filmed…nothing like throwing everything in the next room).

This recipe is a great make ahead recipe inspired by the blog What Megan is Making.  It is also very versatile as you can mix up the filling ingredients to your liking.  I’m thinking those who like mushrooms might like to add those. 

Breakfast Enchiladas

½ a bag of Morning Star Griller Crumbles (or half lb. breakfast sausage)

2 cups frozen cubed potatoes
1 medium red pepper, chopped
1 small onion, chopped
½ cups Chopped Green Onions
2 cups Shredded Cheddar Cheese, Divided
10 whole Flour Tortillas
1 cup ½ and ½

1 cup milk
1 cup egg substitute (equals 4 eggs)

2 eggs
1 Tablespoon Flour
Salsa, avocado and Sour Cream, To Serve

In a large pan, cook the Griller Crumbles, frozen potatoes, pepper and onion together until the onion is cooked and potatoes warmed through. Let cool slightly. Stir together crumbles-potato mixture, green onions and 1 ½ cups of cheese in a large bowl. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in a 9 x 13 inch baking dish sprayed with cooking spray. Repeat until all the tortillas are squeezed into the pan.

Whisk together half-and-half, milk, egg substitute, eggs and flour. Pour over tortillas. Cover and let sit overnight.

In the morning, preheat oven to 350ºF. Bake, covered, for 30-40 minutes, or until eggs are set. Sprinkle remaining 1/2 cup of cheese over enchiladas and bake, uncovered for 10 more minutes, or until the cheese is melted.

Serve with salsa, avocado and sour cream.

Comments

#breakfast

#make ahead

"Pizza" Soup

My son hates tomatoes. I blame Grandpa Z (my FIL) and Uncle Jeff (both of whom M2 adores) who are also tomato haters. Oddly enough this dislike of tomatoes does not transfer to pizza or smooth marinara sauces. However, if something has chunks of tomatoes or if it is called tomato___________ the fight over not eating it ensues.

A long-time pin of mine on Pinterest is a slow-cooker tomato-bisque type soup. We had a soup and salad lunch happening at the church and I figured this would be a good one to bring as I could be doing other things while it cooked. The original recipe is left fairly chunky and I decided that in order to get M2 to eat it I should make it smoother (I like a smoother tomato soup myself). Ultimately, he ended up liking it because it smelled like pizza and thus his new name for it “Pizza Soup”.

Pizza Soup

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced carrots
1 cup finely diced onions
1-2 cloves garlic, smashed
1 tsp dried oregano
1 T dried basil
4 cups vegetable broth
½ cup flour
1 cup Parmesan cheese
½ cup butter
1 ¾ cup 1 % milk, warmed
¼ cup heavy cream (or just use another ¼ cup milk if you want to cut calories), warmed
1 tsp salt
¼ tsp black pepper
¼ cup fresh basil (for garnish)
¼ cup grated Parmesan cheese (for garnish

Add tomatoes, carrots, vegetable broth, onions, oregano and basil, and to a large slow cooker. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.

At this point if you want to blend with an immersion blender to take the “chunks out” do so.

About 30 minutes before serving prepare a roux. Melt butter over medium-low heat in a medium sauce pan and add flour. Stir constantly with a whisk for 2-4 minutes (or until flour is cooked). Add the warmed milk and heavy cream (if using) and whisk until it begins to thicken. Add the Parmesan cheese, salt and pepper. Whisk in a couple of large ladlefuls of the tomato soup. Then add the milk-cheese mixture to the slow cooker and stir all together.

Add additional basil, oregano, salt and pepper if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end). Cover and cook on LOW for another 30 minutes or so until ready to serve.
Garnish with additional fresh basil and Parmesan if desired.

Comments

#soup

#slow cooker

#tomato

#kid friendly

#make ahead

Commitment

Taking a break from cooking to pose some thoughts on commitment. Commitment is a scary idea for some and a comfort to others. I’m not so much discussing commitment in the marriage context either which is where we often push it. Yes, there are those of us who commit to marriage and work at it everyday. And as V-day is approaching that would be something fitting for this week. However, regardless of our relationship commitments we all commit to something whether work, travel, learning, spirituality family, the search for the ultimate cookie, you fill in the blank.

I tend to have an odd relationship with commitment. I’ve committed to my career in it’s various evolutions, being a mom (with a step to part time work, a complete break and back to part time work), my tall-man (with previous commitments to the wrong guys that I probably held on to for too long thus stalling marriage to said tall-man). Commitment can keep us grounded, but there are times when it can be a crutch. There are times when I mistake my “commitment” to something for what it really is… an unwillingness to change. I am odd in that there are moments when I go all out for change. I move across the country, I move out of the country, I learn something new and change like that. Then there are times that there is no way I’m changing…NOT happening (just ask tall-man).

I’m been mulling over change and commitment for the last month or so and very seriously in the last week. For the last 7 years I have been working as a curriculum consultant. However, as much as I love it, I’ve kept boxes (literally BOXES) of materials from my teaching days. I have lugged these from CA to ME to NY to OH to MA. Some of them even made the trip to Guatemala. Over the years I have gotten rid of many boxes, but I’ve kept others “just in case”. I’ve been thinking that holding on to these things is about my commitment to being an English teacher. That I will someday fulfill the dream of going back to grad school for my PhD in English. But I’ve realized that keeping these things is not about commitment. It is about being scared and having a “back-up plan”.

It has been a while since I’ve decided not to pursue my PhD in English. Some of it is pragmatism…a pastor’s wife has to be willing/able to move and that goes against the whole idea of being a tenured professor. My passion for the subject hasn’t changed, but I have broadened my interests to working with teachers, curriculum and math…eekkk! I loved teaching English to high schoolers. But it turns out I love working with teachers in math and ELA more. Even if I went back to the English classroom I would do things all different curriculum wise so it was time to let go. So tonight I spent a couple hours in the basement opening boxes and filling trashcans. My work bookshelf is now a mix of ELA, Math, curriculum resources and children’s ministry resources…Things that will assist in my current professional commitments. Tomorrow…research into PhD/Ed programs in curriculum. Time for a new commitment…and I promise cookies soon. ;)

Comments

Asian Quinoa Salad

There are recipes that become family favorites but you only make occasionally.  Then others you make once and immediately know that you will be making it regularly and often.  This is one of those recipes.  I think I’ve made it three times in the last month with the last batch being a double. 

The original recipe came from Two Teas and Their Pod.  I adjusted it some for our tastes and switched out some of the veggies that my kids will eat instead of those they won’t. 

  • 1 cup quinoa (I used a mix of white and red)
  • 2 cups water
  • 1/4 teaspoon salt
  • 1 cup chopped red cabbage
  • 1 cup sugar snap peas sliced into pieces
  •  1 red bell pepper, chopped
  • 1/2 cup shredded carrots
  • 1 cup diced cucumber
  • 1/4 cup sliced green onions
  • 1/4 cup cilantro, chopped

For the dressing:

  • 3 TBSP lite low sodium soy sauce or tamari sauce
  • 2 TBSP sesame oil
  • 1 TBSP rice wine vinegar
  • 1/4 teaspoon grated ginger
  • 1/4 teaspoon minced garlic
  • 1/8 teaspoon red pepper flakes or Siracha (optional I leave out because of the kids)

1. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Cover and turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

2. Place the quinoa in a large bowl and add the cabbage, sugar snap peas, red pepper, carrots, cucumber, green onion and cilantro. Set aside.

3. In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, garlic, ginger and red pepper flakes if using.

4. Pour the dressing over the quinoa salad and stir to combine.

Comments

#quinoa

#salad

#make ahead

Cranberry Almond Cake ›

This recipe caught my eye as I was looking for something to make for potluck.  I had a partial bag of cranberries in the freezer and figured now was the time to use them.  So glad I did.  This recipe is easy and tasty.  I would like to tell you whether or not it keeps for a couple days, but it was all gone by the end of potluck.

Comments

#cake

#cranberry

#almond

#baking

Fear of Yeast…is that a real thing? Cranberry-Orange Rolls, Pita, Honey Wheat Bread

I’ve had issues with baking anything that requires yeast.  I’ve had some things really not work and then with the onset of kids and the craziness that surrounds them I gave up trying.  Of course I have a huge number of pins what use yeast.  Then Tall-man has been going on and on about homemade bread.  The bottom line is that I am not so interested in bread.  Rolls, pita yeah, but really it is all about any kind of cinnamon roll for me.  Even if they don’t have cinnamon in them I am a big fan of the breakfast roll.  I can’t leave an IKEA without buying a tray of them.  

So right before Thanksgiving I found these breakfast rolls by Smitten Kitchen.  I wanted something special for Thanksgiving morning that didn’t require cooking in the morning as any cooking done would need to be for dinner.  I used the wrong type of yeast, but it still worked they just didn’t rise to be huge.  All I have to say is YUMMY!

I thought that I had a picture, but turns out I don’t.  So follow this link Cranberry-Orange Rolls.

After these I’ve tried some Nutella rolls which looked lovely, but were quite dry.  I used a different bread/roll recipe.  But will try those again with a new dough recipe.  

This week I’ve tried a couple other things.  I found a new recipe blog that I really like and have tried the pita and honey wheat sandwich breads.  The family has enjoyed them so far.

Comments

#bread

#pita

#yeast

#honey

#whole wheat

#breakfast

#orange

#cranberries

#cinnamon rolls

#baking

Yeah, I’m posting dessert in January: Dark Chocolate and Salted Honey Bark

I saw the original recipe for this bark in Bon Appetit.  My family is really into the whole salty-sweet thing.  So I made sure this was on my list of things to make to bring up to my folks house.  Unfortunately, the first batch went up in a smoking pile of burnt caramel.  That is what I get for trying to watch my kids and make caramel at the same time. Of course, I didn’t have any more Ritz crackers so I went through the pantry to see what I had as a replacement.  Pretzel sticks it was and I think that they tasted way better, stayed crispy and added more to that whole salty part of the sweet.  These aren’t a strictly Christmas-y bark/cookie so they work any time of year.  So enjoy now!

Dark Chocolate and Salted Honey Bark adapted from Bon Appetit

  • 12 ounces saltine or Ritz crackers
  • 1 cup sugar
  • 1/2 cup honey
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1 teaspoon baking soda
  • 6 ounces bittersweet or semisweet chocolate, melted
  • 1/2 cup dried tart cherries or sweetened dried cranberries
  • 2 tablespoons coffee beans, crushed
  • 1/4 cup roasted hazelnuts, chopped
  • 2 tablespoons roasted cacao nibs
  • 2 teaspoons flaky sea salt (such as Maldon)


Read More http://www.epicurious.com/recipes/food/views/Salted-Honey-and-Chocolate-Bark-51205620#ixzz2qF3dDKcK
  • 12 ounces saltine or Ritz crackers
  • 1 cup sugar
  • 1/2 cup honey
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1 teaspoon baking soda
  • 6 ounces bittersweet or semisweet chocolate, melted
  • 1/2 cup dried tart cherries or sweetened dried cranberries
  • 2 tablespoons coffee beans, crushed
  • 1/4 cup roasted hazelnuts, chopped
  • 2 tablespoons roasted cacao nibs
  • 2 teaspoons flaky sea salt (such as Maldon)


Read More http://www.epicurious.com/recipes/food/views/Salted-Honey-and-Chocolate-Bark-51205620#ixzz2qF3dDKcK

·  10-12 ounces pretzel sticks (cover the parchment in a single layer)

·  1 cup sugar

·  1/2 cup honey

·  1/2 cup (1 stick) unsalted butter, cut into pieces

·  1 teaspoon baking soda

·  6 ounces bittersweet chocolate, melted

·  1/2 cup dried tart cherries or sweetened dried cranberries

·  3 tablespoons roasted cacao nibs (I used Trader Joe’s ones that are coved in dark chocolate)

·  2 teaspoons flaky sea salt (such as Maldon) optional (I didn’t add)

Spread the pretzel sticks onto a parchment-lined baking sheet in a single layer.

Meanwhile, heat sugar, honey, and butter in a medium saucepan over medium-high heat, stirring occasionally, until butter is melted. Fit saucepan with thermometer and cook, whisking frequently, until thermometer registers 280-300°F, 8–10 minutes (I took it off at 280 because it burns really quickly and the first time it got too dark). Remove from heat and stir in baking soda (mixture will bubble vigorously). Quickly pour mixture over pretzels, spreading to coat evenly. Let cool completely.

Drizzle chocolate over cooled pretzel-caramel; immediately top with cherries and cacao nibs and sprinkle with salt if desired. Chill until chocolate is hardened, at least 10 minutes. Break bark into pieces.

MAKE AHEAD: Bark can be made 3 days ahead. Wrap tightly and keep chilled.

Comments

#cookies

#carmel

#chocolate

#cherries

Maple, Cherry and Cranberry Relish/Compote

I know, I know cranberry sauce in January I’m a couple months late.  I did make this for my MIL and hubby for Thanksgiving.  As discussed in the past I’m not a big cranberry relish fan.  However, I make exception for this one!  While this is great in the usual Thanksgiving-y modes it also makes a great mix in for Greek yogurt in January.  I would suggest making a double batch and freezing it in small containers.  I combined a couple of recipes from Cookin’ Canuck to come up with this combination.  

Maple, Cherry and Cranberry Relish/Compote

12 oz. fresh cranberries

1/4 cup dried Bing Cherries 

3/4 cup pure maple syrup (Grade B)

1/2 cup (packed) golden brown sugar

1/4 cup water

1/4 tsp maple extract

In a medium saucepan, combine cranberries, Bing cherries, maple syrup, brown sugar, water, and maple extract. Stir well. Set the saucepan over medium-high heat and bring the cranberry mixture to a boil. Reduce the heat to medium and simmer for 12-15 minutes, or until the cranberries pop, stirring frequently. Transfer to a bowl and cool completely. Relish can be frozen.

Comments

#cranberries

#cherries

#maple syrup

Pinterest Post: Thai Red Curry Butternut Squash Soup ›

Long time no post I know.  Life has been more crazy than normal and I’m very behind.  I am in the midst of holiday baking and I haven’t even really posted anything from Thanksgiving yet.  

As part of my Thanksgiving food marathon I made this soup for my hubby and MIL the night before Thanksgiving.  The soup in my mind wasn’t bad as I hate most squash and butternut in particular.  However, my MIL and hubby thought it was spectacular.  I made half of the recipe.  It made a lot of soup even as a half recipe.  Definitely, try it out!

Comments

#pinterest

#soup

#squash

#butternut

#coconut milk

#thai food

Brown-Butter Bundt

November 15 is National Bundt Cake day and I usually try to bake a new bundt cake every year since I was inspired by Mary the Food Librarian.  I’ve been saving this bundt to make for that day for a couple months.  Now that it is freezing out I have an excuse to warm up the house through baking.  In the future I will change the recipe from the original (besides the glaze) I found in the Fall Baking Special from Better Homes and Gardens. I’m including those changes below.  I thought the original might have too many nuts for my family’s taste, but put them in anyway…that was a bit of a fail.  I also originally used Greek yogurt for the plain yogurt listed and I’m thinking that I either need to use regular yogurt or part milk, part Greek as it was a bit dry for my taste.  However, the brown butter glaze I swapped out for the original coffee glaze really bumped up the brown butter goodness!

I hope you enjoy!

Brown Butter Bundt (adapted from Better Homes and Gardens Fall Baking)

  • 3/4 cup butter
  • 1/2 cup pecan pieces toasted and finely chopped
  • 2 cups packed dark brown sugar
  • 2 tsp all purpose flour
  • 3 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3 eggs
  • 1 tsp vanilla
  • 1 1/2 cups plain yogurt (or 1/2 cup milk and 1 cup Greek yogurt)

Glaze

  • 4 TBSP Butter
  • 3/4-1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1-2 TBSP milk

In a medium saucepan melt butter over medium heat.  Reduce to medium-low.  Continue to cook, without stirring for 5-6 minutes or until butter becomes brown and fragrant. Transfer to a small bowl.  Cover and chill for 2 hours or freeze for 30 minutes or until firm.

Preheat oven for 325 degrees.  Spray 10 inch-bundt pan with Pam with Flour or similar spray.  

For filling, in a small bowl combine pecans, 1/2 cup of the brown sugar, and the 2 tsp of flour.  Add 3 Tablespoons of the browned butter and work in with fingers or a fork until mixture is crumbly; set aside.

In a medium bowl, mix together 3 cups flour, baking powder, baking soda and salt; set aside.

In a large mixing bowl of an electric mixer beat the remaining browned butter with an electric mixer on medium speed until softened.  Add the remaining 1 1/2 cups brown sugar and cream together.  Add the eggs, one at a time, beating after each addition until well combined.  Stir in vanilla.  

Add the flour mixture alternatively with yogurt (or milk/yogurt mixture) on low speed until just combined.  

Spoon half of the batter into the prepared pan, spreading evenly.  Sprinkle batter in the pan evenly with filling.  Spoon remaining batter over filling, spreading to cover.

Bake for 40-50 minutes or until a toothpick inserted near the center comes out clean.  Cool in the pan on a wire rack for 10 minutes.  Remove from the pan.  Cool about 45 minutes more.  

Prepare glaze:

Brown 4 tablespoons of butter over medium heat in a small saucepan.  Once butter is browned add powdered sugar and vanilla.  Mix until moistened.  Add 1-2 TBSP milk until it is the desired consistency.  Immediately drizzle over bundt cake and allow to set.

10 notes

Comments

#bundts

#brown butter

#cake

#baking

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