Overnight oat waffles

This is a really delayed post because I have been obsessing over these waffles for months now.  They are seriously the best waffles ever.  They have ruined my love for pancakes, they are that good (and I really use to love pancakes).  There is a whole pound of butter in a double batch, so you don't have to add extra butter at the end.  I like to top mine with strawberries and maple syrup.  You should definitely make these this weekend. 

I make a double batch and then freeze them, so I can enjoy them for the entire week. I just reheat them on the toaster option in our toaster oven (best appliance ever, I use it all the time since we don't have a microwave).  

Leland also really enjoys them, which is awesome since they are an easy breakfast (once they are frozen). Leland enjoys his plain or with some yogurt. 

Overnight Oatmeal Waffles

(original recipe from One Lovely Life)

Serves: I usually get about 10 waffles, we have a large waffle iron though, so you may get more.  More the merrier!

Ingredients

• 4 cups thick cut oats
• 4 cups buttermilk
• 4 eggs
• 1 pound melted butter
• 1 cup whole wheat flour
• 4 Tablespoons maple syrup or honey
• 1 tsp baking powder (this is for high altitude, you sea level folks may want to bump this up to two, same for the baking soda)
• 1 tsp baking soda
• 1 tsp salt
• 1 Tablespoon cinnamon
• 2 tsp vanilla extract
• Other additions that are delicious: coconut flakes, ground flax seed, coconut oil in replace of butter

Instructions

1. In a large bowl, combine oats and buttermilk. Cover and refrigerate overnight.
2. When ready to prepare waffles, stir eggs and melted butter into the oat/buttermilk mixture. In a separate bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add in flour mixture and stir till just blended. (Batter will be quite thick).
3. Cook in waffle iron according to manufacturer’s directions. You may want to leave them in a bit longer than normal to crisp a bit more.  When freezing I make sure to not get them too crispy in the waffle iron so they can get nice and crispy in the toaster oven without burning. 

TAT: Party Ideas

I am linking up with Mama G from Growing up Geeky for Toddle Along Tuesday.  This weeks topic is birthday party ideas.





I don't have any great ideas. Sorry
This is because I am one of those crazies that isn't throwing my child a 1st Birthday Party.

Bad mommy I know.

I have the mind set that I will have a party for him when he asks or when he remembers, so I have a few years right?
Instead I think the 1st year party should be for the parents, so if you agree here are some great ideas for a 'We Survived the 1st Year' Party.

Source: realsimple.com via Megan on Pinterest

Because alcohol has to be involved in this party.  This is tequila over lime sorbet. 

Source: lottieanddoof.com via Megan on Pinterest

This juice: grapefruit lime ginger juice, should be mixed with tequila, again alcohol needs to be an essential element of this party. 

Source: foodandwine.com via Megan on Pinterest

Punch, enough said.

So maybe I went a little too much on the alcohol side.  The first year isn't that bad, I promise.  But this is a celebration and no better way to celebrate than with some cocktails.
Okay so maybe there should be some food as well.  

Happy 1st year of parenting to me!

Cheers!

Buttermilk Bread: 2 ways

This bread it great because you can add whatever you have on hand or whatever you are craving.

-The loaf had 1/2 cup of cheddar cheese and 1/4 cup sage.  I also used olive oil and reduced the sugar to 1 Tablespoon

-The muffins had 1/2 cup of cranberries, 1/4 cup shredded coconut, 1 teaspoon vanilla, 1 Tablespoon orange zest (from one orange) and 2-3 Tablespoon of orange juice (from one orange)

Basic Buttermilk Quick Bread
Makes one loaf
1 cup (5 oz) white flour
1 cup (5 oz) white flour
1/2 cup (4 oz) sucanant sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup (8 oz) buttermilk
1 large egg
1/4 cup (2 oz) grapeseed oil

Heat the oven to 350°F. Grease or spray with nonstick cooking spray a standard 9x5 loaf pan.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Melt the butter, if using. Whisk it in a separate bowl with the buttermilk and the egg.
Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a shaggy, wet batter is formed. Be careful not to over-mix.
Scrape the batter into the prepared pan and pat it into the corners. Bake for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.
Wrap baked loaves tightly in plastic wrap and store at room temperature. Baked loaves can also be wrapped in plastic and aluminum foil and frozen for up to three months.
• Use up to 1 1/2 cups fruits, nuts, olives, cheese, or other ingredients, added to the dry ingredients.
• Use 1-3 teaspoons of herbs or spices, added to the dry ingredients.

Salmon Chard Pasta Bake

This recipe is great.  I am definitely going to make it again.  

The original recipe requires chicken but I had canned salmon on hand and thought it would be better, and it was.  

Recipe Inspiration
Salmon and Swiss Chard Pasta Bake
1 pound whole wheat penne
2 bunches Swiss chard
1 bunch kale
3 tablespoons olive oil, divided
1 onion, chopped
2 to 3 cloves garlic, minced
1 (14 oz) can of Salmon
1/2 cup sun dried tomatoes
2 cups good-quality ricotta cheese
Splash dry white wine
1/2 cup grated Parmesan cheese
1/2 cup panko crumbs
Kosher salt and freshly ground black pepper
Preheat oven to 375°. Bring a pot of salted water to a boil and cook pasta to al dente, or according to package directions. Strain and set aside (toss with a bit of olive oil if you'd like).
Rinse the swiss chard well and pull the leaves off the thick stalks, discarding the stems. Tear leaves into large chunks and set aside.
Meanwhile, heat two tablespoons of olive oil in a large dutch oven or heavy stock pot over medium heat. Cook onions until translucent, about 5 minutes. Add the garlic and saute for another 30 seconds. Add the swiss chard to the pot and season generously with salt and pepper. Stir a few times to wilt the greens. Cover and reduce heat to medium low. Cook until greens are tender, about 10 minutes.
Add the cooked noodles, salmon, tomatoes, ricotta, and a generous splash of white wine to the greens, and season with salt and pepper. Transfer to a 9 x 13 baking dish. Combine Parmesan, panko, and remaining 1 tablespoon of olive oil. Sprinkle the Parm mixture over the top of the casserole and bake, uncovered, for 30 minutes or until the top is golden.


 

What we Ate: Meixcan lasagna

I was going to be all fancy and make this recipe from Pintrest.  But then I decided that was too much work and I already had the ingredients, so I made this...

Mexican Lasagna, on the left, messy but delicious (sorry for the poor picture)

Leland had a broken down version: cheddar cheese, black olives, refried beans, wheat tortillas, kiwi

Ingredients:
1 can refried beans, or if you make them at home- 1 cup dried pinto beans cooked and then pureed, cooked with bacon grease and onion.
1lb ground buffalo
6-10" whole wheat tortillas
1 cup salsa
1 1/2 cups shredded cheddar cheese
1/2 cup chopped black olives
1/2 cup green onions

Directions:
Preheat oven to 375.

Once everything is prepped you get to start layering it all.  Grease a 9 x 13 pan.  Put two tortillas on the bottom of the pan.  Then put all the meat on top of the tortillas, with the meat juice or grease.  Then add a third of the salsa and spread it over the meat. Add two more tortillas on top and add the can of refried beans.  Add another third of the salsa and smooth over the beans.  Then add the last two tortillas, and last bit of salsa.  Cover it with all the cheese, olives and onions.

Bake for 25 minutes with foil on top, then broil to finish it off.

We served this with purple cabbage with salt, pepper, lime juice and avocado oil and avocado on top.  it was really good.  A key element was keeping the meat with the meat juice.

When I first made it I didn't think it was going to be that great, but after my first bite I was changed, it was amazing.

What We Ate: Kale Pesto Pizza

A week ago we made some kale pesto.

1 bunch of kale
1/3 cup of toasted walnuts
1/2 cup Parmesan
1/2 cup of olive oil
salt and pepper to taste

We originally made some for pasta and sauteed mushrooms, but then we had extra.  So I came up with an idea for pizza.

And it was amazing.

Ingredients:
1 large recipe of pizza dough
1 lb ground sausage, cooked
1/2 cup Parmesan cheese
4 oz goat cheese, crumbled
4 purple potatoes, thinly sliced
olive oil
kale pesto, see above

First you make your dough.  Which by the way we had to use beer dough since we ran out of yeast and Jeff forgot to tell me, it is sub par to real yeast dough, but is okay.  Spread the dough onto a pan, we generally use a jelly roll pan and it takes up the entire sheet. 

Set your oven on a really high temp, like 475 degrees.  

Then you spread olive oil and pesto on the dough.  Then you take some mandolin sliced purple potatoes and place them on top of the pesto and more olive oil. 

Add some already cooked Italian sausage on the pizza.  We used ground, but you can use sausage still in the casing. 

The best part comes next, CHEESE! I used peppered goat cheese and shredded Parmesan.  Then top it off with more olive oil.  

Bake for about 15 minutes or until the potatoes are done, just make sure to not do it too long and have a burnt crust.

Enjoy.

It is amazing, you should really try it.

Oh, and I meant to add caramelized red onions on the pizza, but forgot to even cut the onion, it would be a great addition but is still amazing without.

Breakfast casserole

I made this casserole over Thanksgiving break when a few friends came over for breakfast. It was delicious. And the company was great. The best thing about good friends is you may only see them once or twice a year, but you never miss a beat. These friends happened to my best friends, all the way back from high school and they came to catch up and finally meet the wee one. And a surprise addition joined us, our high school band teacher. It was great! Lots of fun and this casserole was amazing. It may have to make a reappearance around Christmas.

We were having too much fun, so I forgot to take a picture. But you must try it.

The key is pouring some bacon grease over the top before putting it in the fridge, and putting some cream on top right before the oven.

"Ham and Cheese" Breakfast Casserole serves 6 to 8
4 cups (loosely packed) day-old challah bread, cut into 3/4-inch cubes (I used chibatta bread instead)
2 tablespoons olive oil
1 medium onion, thinly sliced
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 pound pancetta (thickly sliced), diced ( I used a package of uncured bacon* instead)
6 eggs
1 1/2 cups whole milk ( I used coconut milk)
1/2 teaspoon dry mustard
1/4 teaspoon freshly grated nutmeg
2 teaspoons fresh thyme leaves
1 cup grated gruyere cheese (about 4 ounces) ( I used swiss cheese)
Grease an 8-inch square baking dish and throw in the cubed challah.
Heat 1 tablespoon of the olive oil in a skillet over medium to low heat. Add the onions, salt, and sugar. Sauté until they are lightly caramelized (a medium golden brown color), about 15 minutes.
In another heavy saucepan, heat the other tablespoon of olive oil over medium heat and sauté the pancetta until the fat is almost all rendered and it begins to get crisp, about 8 to 10 minutes. Set on a paper towel to drain.
Whisk together the eggs, milk, dry mustard, nutmeg, and thyme. Season with salt and pepper.
Sprinkle pancetta over the bread cubes, then layer onions on top. Sprinkle grated Gruyère on next, and then pour the egg mixture over the entire thing. This is the time you want to pour some of that bacon grease over everything.
Press down on the top gently, so that all of the bread cubes get soaked a bit with the egg mixture. Cover and refrigerate overnight.
In the morning, preheat the oven to 350 degrees F (take the casserole out of the fridge while the oven is preheating). Bake, uncovered, for 30-35 minutes, or until the edges are bubbling and the top begins to brown.

*Uncured bacon is the good stuff because it doesn't have those pesky added nitrates.

Apple Pie Bars

Seriously, you must try this recipe. They are so good, I can't stop eating them. They are especially good when they are cold, despite what the recipe says. I made these for a school gathering, so thankfully we don't have too many left over because I plan on eating then rest very soon. This recipe makes quite a few bars.

I added cranberries to the recipe, and I am glad I did. They give it a good tartness, so it is not overly sweet even with all the brown sugar. I also did not do the browned butter part for lack of time.

But again, you must try this.

Apple Pie Bars
Adapted from Food & Wine
Crust
1 cup unsalted butter
1/2 tsp vanilla extract
3/4 cup brown sugar
3 cups flour
1/2 tsp salt

Filling
3 Tbsp unsalted butter
1/4 cup brown sugar
8 cups Fuji apples, peeled, cored, and sliced into diamonds
1 Tbsp cinnamon
1 bag frozen cranberries, thawed and rinsed
1/4 tsp nutmeg
1 cup water, as needed ( I didn't need this)

Topping
2 cups rolled oats
1 cup flour
3/4 cup brown sugar
1 1/4 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla extract
5 Tbsp unsalted butter, melted

Line a 12 x 17-inch jelly roll pan with parchment paper. For the crust, cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup to chill in the freezer until solidified. - I did not do this step, didn't have time, instead I just used room temperature butter.-

Beat solidified brown butter, vanilla, and brown sugar in a large mixer bowl on medium speed until smooth. Whisk together flour and salt in a medium bowl; gradually add to butter mixture, beating on low speed just until mixture resembles coarse crumbs. Press dough evenly into bottom of prepared pan and chill until firm, about 30 minutes (or wrap well with plastic and chill overnight).

Preheat oven to 375°F. Bake crust until golden, about 15 minutes. Transfer to a wire rack and cool crust in pan. For the filling, heat two large skillets over medium heat and melt 1 1/2 tablespoons butter with 2 tablespoons brown sugar in each. Add 4 cups apples to each skillet and cook over high heat until softened, about 10 minutes. Stir 1/2 tablespoon cinnamon and an 1/8 teaspoon nutmeg into each skillet, as well as cranberries. Cook until the apples are caramelized and liquid has evaporated, about 5 more minutes. If needed, add up to 1/2 cup water to each skillet to prevent scorching. Let cool; spread filling evenly over cooled crust.

For the topping, whisk together oats, flour, brown sugar, cinnamon, baking soda, and salt in a medium bowl. Add vanilla and melted butter; toss mixture with a fork until it comes together in small clumps. Scatter crumbs evenly over apple filling and bake for 18 to 20 minutes, rotating pan halfway through, until topping is golden. Cool completely in pan on a wire rack before cutting into bars with a serrated knife. Arrange bars in a single layer in an airtight container and store in the refrigerator for up to 4 days or wrap individually in waxed paper and freeze for up to a month. Bring to room temperature or warm before serving.

Teething Biscuits

I swear this baby has been teething since he was about 2 months old. And yet we still have no teeth. I keep thinking it is going to happen or they are moving closer to the surface. But alas, still all gums. Not that I have an issue with it, I just wish he would get some teeth and maybe chill for a bit instead of being Mr. Fuss bucket. He is generally a happy baby, but there are times where he is fussing and nothing really calms him down, expect maybe a bath, but it isn't bath time. I usually resort to baby wearing at times like these.

But anyway, back to the point.

I wanted some teething biscuits for the wee one but didn't feel like buying them. Generally if I can make it, I will, since then you know the ingredients. So over the weekend I made some teething biscuits.

I think they are Leland approved.

Wholewheat Molasses Teething Biscuits

Ingredients:
1 egg yolk
2 tablespoons molasses
2 tablespoons vegetable oil ( I used grapeseed this time around, but next time I will be using coconut oil)
1 tablespoon rice milk (or soy or cow’s milk)
3/4 cup whole wheat flour
2 tablespoons wheatgerm

Preparation:
In a mixing bowl, whisk together egg yolk, molasses, oil and milk.
Add flour and wheatgerm to bowl with wet ingredients and stir with a wooden spoon until mixture comes together in a dough. You
may need to add a little extra milk if the mixture is too dry and doesn’t come together.
Roll out dough on a floured surface and cut into desired shape (batons, circles etc). ( I didn't roll the dough out, instead I just
patted it out until it was even and a good thickness
Bake in a preheated 350F oven for 12 minutes or until firm and browned.
Cool before serving.

Makes 8 3-inch biscuits. ( I ended up getting more out of this, but maybe I just rolled the dough out thinner.)

Thai Red Curry

Adapted from Love and Olive Oil

Thai Red Curry

Ingredients:

1 tablespoon coconut oil
3/4 cup sliced shallots (about 5 large)
3-4 tablespoons Thai red curry paste
2 14-ounce can unsweetened coconut milk
2 teaspoons fish sauce (such as nam pla or nuoc nam)
1 tablespoon brown sugar
1 container firm tofu, drained well and cut into 1/2-inch cubes You can use tofu, be we didn't this time
1 lb. purple bok choy, chopped into big pieces
1/2 pound of crimini mushrooms, sliced
2 large red bell pepper, cut into strips
2 tablespoons fresh lime juice plus wedges for garnish

Directions:

Heat oil in large saucepan over medium heat. Add shallots and curry paste; stir until shallots soften, about 2 minutes. Add coconut milk, fish sauce, and brown sugar; bring to boil. Add tofu, greens, mushrooms, and bell pepper; stir until heated through. Stir in lime juice. Season to taste with salt and pepper.

Serve over brown rice or rice noodles.

Quinoa Patties

I really like quinoa, especially since it is a complete protein itself. But, I feel a lot of the recipes I try I am not a fan of, they end up too dry.
But this is one of the best quinoa dishes I have had. I also really like this one and this one.

We served these delicious patties with avocado, cherry tomatoes, red onion, olive oil and a bit of balsamic vinegar.


Baked Quinoa Patties

From 101 Cookbooks

Makes about 12 patties

2 1/2 cups cooked quinoa, at room temperature ( 5 oz dried, or a little less than 1 cup)
5 large eggs, lightly beaten
1/2 teaspoon fine-grain sea salt

1/3 cup/ .5 oz /15 g finely chopped fresh chives ( or green onions)
1/3 cup /.5 oz /15 g finely chopped fresh dill ( I a couple teaspoons dried)
1 cup / 1.5 oz /45 g finely chopped kale
1 yellow or white onion, finely chopped
3 cloves garlic, finely chopped
1 teaspoon (toasted) cumin
1 teaspoons baking powder

1 cup / 3.5 oz /100 g whole grain bread crumbs, plus more if needed
water or a bit of flour, if needed

1/3 cup / .5 oz / 15 g crumbled feta

1 tablespoon extra-virgin olive oil or clarified butter

Preheat oven to 400F / 200C.

Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, dill, kale, onion, garlic, and cumin. Stir well.

Add the baking powder and bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture.

Gently stir in the feta.

At this point, you should have a mixture you can easily form into twelve 1-inch / 2.5cm thick patties. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture. If you're still having trouble getting the mixture to hold - mix in flour, a couple tablespoons at a time.

Oil a baking sheet, and arrange the patties with a bit of space between each. Bake for ~20 minutes, or until the bottoms are brown. Flip and bake for another 5 minutes.

Enjoy hot, or allow to cool to room temperature on a cooling rack.

Beef Stew

This past weekend we made some really tasty dishes, so I will be posting them for you. And I finally remembered to take pictures too!

First off is Beef Stew. This stew is thick and hearty. It is what a fall stew should be. And I don't trim the fat from the meat, because I like those fatty pieces that you get, it makes the stew so much better.

And if you have extra rye bread sitting around, butter it up and eat it with this stew, because it is delicious.

Adapted from Brown Eyed Baker

Hearty Beef Stew

Serves to 6 to 8

Ingredients:
1 lbs. bison ribeye steak, cut into 1 1/2 in. cubes
Salt and ground pepper
2 tablespoons grapeseed oil, divided
1/4 teaspoon salt
2 medium onions, chopped (about 2 cups)
5 medium garlic cloves, minced
3 tablespoons unbleached all-purpose flour
1 cup dry red wine
4 cups homemade chicken broth, divided
2 bay leaves
1 teaspoon dried sage
1 teaspoon dried rosemary
3 medium red potatoes, peeled and cut into 1-in. cubes
4 large carrots (about 1 lb.), peeled and sliced 1/4 in. thick
1/4 cup pearled barley
1 cup rye bread crumbs
1 c. frozen peas

Directions:
1) Dry beef throughly and season generously with salt and pepper.

2) Heat 1 tablespoon oil in heavy-bottomed pot over medium high heat. Add meat so that pieces are not touching and cook not moving until brown (about 2-3 min). Use tongs and rotate pieces until all sides are browned (about 5 additional min.). Transfer beef to medium bowl.

3) Reduce heat to medium and add remaining 1 tablespoon oil to now empty pan and swirl to coat bottom. Add onions and 1/4 tsp salt and cook, scraping bottom of pan for brown bits until softened (about 5 mins). Add garlic and continue to cook for 30 sec. Stir in the flour and cook until lightly colored (1-2 min.). Add wine, scraping the bottom and stiring until thick and flour is dissolved.

4) Gradually add 2 cups of broth, stirring constantly, scraping up the remaining browned bits on bottom of pan. Add bay leaves and thyme and return to simmer. Add beef, return to simmer, reduce heat to low, and cover. Simmer for 1 hour.

5) Add potatoes, carrots and barley and additional 2 cups of broth, leave uncovered, increase heat to medium and cook for additional hour. (After adding the carrots and potatoes is when I added in the bread crumbs whether or not to add this would be based on personal preference and how thick or thin you like your stew sauce!)

6) Add the peas, reduce heat to low, cover and simmer for 5 min.

7) Discard bay leaves, adjust seasoning and serve immediately.

Homemade Chipotle Burritos

I have been craving Chipotle lately. But I didn't want to go there and spend the money, so I scrounged the internet for some recipes so I could make my own Chipotle burrito at home.

And I was successful.

Generally I get the vegetarian burrito with black beans, guac, corn salsa, tomato salsa, hot salsa, sour cream and lettuce. ( I use to get the meat burritos and I didn't like them, it made me think I didn't like Chipotle but I was wrong, very wrong. I decided to be a vegetarian for most of my undergrad years and tried it again and realized I loved Chipotle, just not their meat.)

So I used this recipe to make their rice, and this one for the guacamole ( and I kid you not, it taste exactly like Chipotle guac.)

Then the corn and tomato salsa was made into one salsa using lime juice, cilantro, red onion, corn (frozen), and fresh cherry tomatoes from our back yard.

Goat milk yogurt was used instead of sour cream. (I often replace sour cream for yogurt, I feel it is healthier. And since I am trying to avoid dairy, people are generally less sensitive to goat milk than cow milk, and I think it is working for Leo's case).

Romaine Lettuce was added.

Black beans were cooked and had some cumin and salt added.

And this salsa was used for the hot salsa. It taste very similar to their salsa.

When assembling the burritos, most of the ingredients were cool or at room temperature, but I made sure to warm up the tortillas so they would wrap better. Then I wrapped each one individually in foil and put them in the refrigerator. I am looking forward to eating these throughout the week either warmed up or cold, I tend to like my Chipotle cold. I think it is only because I can never finish one of their burritos so I always have leftovers and then tend to be cold.

And I think they turned out really well, next time I need to work on my ratios a bit better, more yogurt and guac and corn for sure.

So next time you want Chipotle, try making it yourself, you will be delightfully surprised how good it turns out.

Weekly Menu

This week we are going to be munching on:
Mushroom Tetrazzini, we adapted this recipe for mushrooms only!
Pad See Ew, may favorite Thai dish. And as Jeff said 'Why are people so into Chinese food when there is Thai food?' I don't know, I just don't know. We use just regular old broccoli and tofu.
For dinner tonight we had some Jambalaya with buttermilk biscuits. Shrimp was also added, and this dish was very spicy, maybe a tad bit too spicy. Yogurt is going to get bought, in order to fix this problem.
And we also have a Quesadilla Casserole to eat. We added some blanched chard to this, we need some greens every now and then.
We also made salsa, which I am not for sure if it turned out good or not. I am using the 'let it sit' method and will try it again tomorrow.
And I pureed a ton of peaches. Some of these will be for Leo once he starts solids. Some of it will be for my oatmeal in the morning. And some is going to get turned into Peach Sorbet tomorrow night.

While this was happening, we also bought Leo some supplies for when he starts to eat solids, like spoons, to-go tupperware, and sippy cups.
I decided we should start getting him use to the idea of a spoon. I think he enjoys it only because he enjoys anything he can chew on.

What is for dinner next week

With school approaching fast, meaning it starts Monday! Time is going to be a luxury around here. In order to help with this issue, we are going to start making all of our dinner over the weekend. Because with classes and work and a baby there will be no time to make dinner every night. So now I have to search for recipes that will be okay sitting in a fridge for a week after being made.

And since I never get around to taking pictures of food we make anymore, I will just post the links to items we are going to make.

This weekend we are going to make:
- Hummus
- French Bread
- Peanut Butter Chocolate Chip Granola Bars
- Peanut Butter Chocolate Chip Cookie Bars ( I have been craving peanut butter and chocolate combinations lately. And I made these last night, they are so good!)
- Oatmeal Pancakes and Bacon, breakfast for dinner is always a good choice.
- Curried Red Lentils
- Tomato and Basil Pasta Bake, casseroles are always a good fridge dinner.
- Quinoa Salad with Tahini Dressing and Corn Pudding, I am planning on adding some fresh veggies and olives to the salad. I am usually weary of cold quinoa salads, they always seem so dry, but the other night I thought a tahini dressing would do the trick so I searched for a recipe to my liking. And the corn pudding, I am really excited for this dish, Colorado corn has been so good this summer. I am making sure I eat some every week because soon enough it will be gone, just like the amazing Colorado peaches that are back in season! I think I could eat at least three peaches a day. We are going to by a case of them next week and I am really going to have to strain myself not to eat them all because I would like to make some puree and freeze it for when Leo starts to eat.

So here are our dinners for the week, I am hoping they are all as good as they sound. Nothing is worse that when it sounds good and looks good and then the flavors are off.

Chocolate Chip Cookie Dough Brownies

So I actually made this about a week ago, but time got in the way, so here they are. And I never took a picture because every time I thought about it, I ate one instead. And I only made the brownie part, Jeff made the cookie dough part, because baby doesn't like to cooperate. I never am able to finish something in the kitchen anymore. He also decides to be hungry or only want me when I am in the middle of making dinner or this delicious thing!

Taken from Brown Eyed Baker

Chocolate Chip Cookie Dough Brownies

Yield: 32 brownies

Prep Time: 40 minutes | Bake Time: 25 minutes

For the Brownie:
4 ounces unsweetened chocolate, finely chopped
1 cup unsalted butter, at room temperature
2 cups light brown sugar
4 eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract ( this was by total accident but not a bad addition to the recipe)
1 cup all-purpose flour

For the Cookie Dough:
¾ cup unsalted butter
¾ cup light brown sugar
¾ cup granulated sugar
3 tablespoons whole milk
1½ teaspoons vanilla extract
1½ cups all-purpose flour
1½ cups mini chocolate chips (used dark chocolate chips)

1. Prepare the Brownies: Preheat oven to 325 degrees F. Line a 9×13-inch pan with foil, with enough to hang over all four sides. Butter the foil. In a medium glass bowl, melt the chocolate in the microwave in 30-second increments, stirring after each, until melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix the butter and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in the eggs and vanilla extract, scraping the bowl as needed. Mix in the melted chocolate until combined. Reduce the speed to low, add the flour and mix just until combined (don’t over-mix). Spread the batter into the prepared pan. Bake 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

2. Prepare the Cookie Dough: In a medium bowl, use an electric mixer on medium speed to combine the butter and both sugars. Add the milk and vanilla and mix until combined. Reduce the speed to low and mix in the flour just until combined. Using a rubber spatula, stir in the chocolate chips.

3. Spread the cookie dough over the cooled brownies. Refrigerate until the dough is firm, about an hour. Use a sharp knife or a pizza cutter (my favorite way to slice brownies!) to cut the brownies. Store the brownies in an airtight container at cool room temperature or in the refrigerator.

Rigatoni with Sausage, Peas and Fresh Ricotta

Jeff claims this is one of the best pasta dishes we have ever made.
I think it is up there. But I have become a huge fennel fan, meaning I love sausage.

Serves 6

2 large cans whole San Marzano tomatoes
4 tablespoons olive oil
1 bay leaf (pref fresh)
1 cup diced fresh fennel (reserve the fronds for garnish)
4 cloves garlic, peeled and smashed
1/2 tablespoon red pepper flakes, or to taste
1 pound sweet or hot (or both) Italian sausage with fennel seeds
1/2 cup defrosted petit pois (small peas)
1 pound rigatoni (large ridges)
1 pint fresh ricotta
1/4 pound ricotta salata

Run the tomatoes through a food mill and discard the peels and seeds. (You can puree them in a blender or food processor if you don't have a mill.)

Heat the olive oil gently in a large heavy saucepan over medium low heat. Add the bay leaf, fennel, garlic and red pepper flakes (for a milder sauce, you can add these at the end). Season with salt and pepper and saute until the fennel is soft and ever so slightly brown at the edges.

Add the tomatoes, stir, and lower the heat to low. Cook gently, stirring every so often, for 2 hours. Ask a question about this step.

If you have a grill or grill pan, grill the sausages whole, then slice into 1/2-inch rounds. Alternatively, you can rub them with a bit of olive oil and roast in the oven on a sheet tray at 400 for 10 to 12 minutes, and then slice into rounds.

When the sauce is reduced, cook the pasta according to the package directions (but probably you should add the pasta to rapidly boiling, highly salted water; then once it comes back up to a boil, cook for 8 to 10 minutes). Retain 1 cup of pasta water and drain the pasta.

Pour two-thirds of the sauce into a large saute pan, add the sausage and heat through over medium heat.

Add the warm pasta to the sauce, plus about 1/2 cup of pasta water (more if you think you need it). Saute, turning with tongs and shaking the pan until the sauce has been absorbed into the pasta. Add the peas at the last minute.

Serve with a HEAPING dollop of cold ricotta cheese and shavings of ricotta salata. Garnish with fennel fronds.

Crustless Quiche

This again is from the past weekend.  Jeff made some amazing olive bread to go with this meal.  He has been making bread every weekend for about a month and it is so good to have fresh bread.  We have also been trying to make the best of this asparagus season and eating lots.

Mushroom Spinach & Gruyere Crustless Quiche
Yield: 6 wedges

1 6-oz. bag of baby spinach
2 tablespoons olive oil
2 cups chopped mushrooms (1 8-oz. package of mushrooms yields about this much coarsely chopped)
1 garlic clove, minced
Salt and pepper
3 large eggs
1 cup half-and-half
1 cup shredded Gruyere cheese

1. Preheat oven to 375 degrees. Butter a 9-inch pie plate and set aside.
2. Place the spinach in a large skillet, cover, and cook over medium heat until wilted, about 3 minutes. Remove from the heat and spoon into a strainer set over the sink or a bowl. Allow to cool.
3. Using the back of a spoon, press on the spinach to remove most of the moisture, then squeeze it in your hands to remove as much liquid as possible. Move to a cutting board and coarsely chop. Place between two layers of paper towels and press to remove moisture. Set aside.
4. Using the same skillet that you used for the spinach, heat the olive oil over medium heat. Add the mushrooms and cook, stirring until tender, about 5 minutes. Add the garlic and cook for 1 additional minute. Add the spinach and cook, stirring, until any remaining moisture has evaporated, about 2 minutes. Remove from heat. Add a pinch of salt and pepper to taste.
5. In a medium bowl, whisk the eggs until light. Stir in the half and half. Spoon the spinach mixture evenly into buttered pie dish. Sprinkle with the cheese. Pour in the egg mixture.
6. Bake the quiche until puffed and golden brown, about 35 minutes. Serve warm or at room temperature.

Spinach and Potato Hash

Sometimes it is nice to have breakfast for dinner, and this dinner is delicious, filling and not full of sugar like most breakfast items. 

I really liked this meal because I am loving anything with sausage or fennel seeds.  That flavor is just amazing. 

Peanut Butter Granola Bars

My current late night snack for when I wake up to nurse and my stomach is begging for some food. 

Ingredients:

1/2 cup creamy peanut butter

1/3 cup honey

1 egg

2 tablespoons vegetable oil

1 teaspoon vanilla extract

3 1/2 cups rolled oats, quick cooking

1/2 cup brown sugar, packed

3/4 teaspoon salt

2/3 cup milk chocolate chips dark chocolate chips

Directions:

1. Preheat oven to 350.
2. Beat first 5 ingredients until well blended.
3. Combine oats, sugar & salt; add to peanut butter mixture and mix until sticky batter forms (about 1 minute).
4. Stir in chocolate chips.
5. Press into a 13" x 9" pan coated with cooking spray. Use a piece of wax paper to help press it into an even layer in the pan.
6. Bake 12-15 minutes. Cool completely and slice into bars.